Only one more ABR LIVE! episode to go before Chad starts Tavour-ing IPAs again. This week we celebrating the return of 5pm sunsets, and manage to lose track of the time discussing some amazing dark beers. First up today is Barrique Brewing and Blending's Melange Fonce Dark Farmhouse Ale and a discussion on how best to spend your time in Nashville. We then dig into Indelible Czech Dark Lager from Threes Brewing and talk about Untapped check-ins and ideas about dual-use taprooms.
Barrique Brewing and Blending
Melange Fonce Dark Farmhouse Ale
16oz - Tavour Crate
7.0% ABV
Threes Brewing
Indelible Czech Dark Lager
16oz - Tavour Crate
4.4% ABV
If you'd like to reach out to the American Beer Review LIVE! crew to give us a beer suggestion or to tell us we suck, you can reach us on any of our socials (in order of how often we check it).
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Welcome to another episode of the American Beer.
Speaker 2 (00:09):
Review Podcast Good times for good friends requires
good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While Brian that pride myselfon not getting to know other
people, so do not put that on me.
Speaker 3 (00:26):
Alec.
So the bananas up until likethe 60s weren't entirely
different species of banana.
Speaker 1 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics andwhatever else comes up.
We invite you to pour yourselfa drink and hang out with us.
I'm saying Chad has to put innow, specifically three white
guys talking about beer.
One does not have a beer.
Speaker 2 (00:53):
Oh, no, no, no, no, no, no, no, no.
But the insulting thing is allyou have to do is write three
beer podcast hosts and that'swhat it's about.
It's just white.
It's three white music beers,that's all right, we've also
been pizzas with rosy cheese.
Speaker 3 (01:10):
And oranges, and oranges and otters, the otter
one.
I liked the otter, that onepopped.
Speaker 2 (01:14):
That was good.
The otter didn't pop until Iput the text in and then it
looked like one of those likewhen you go in the store during
the holidays and they have thewe found some old artwork and
shit out of puzzle.
It looked like one of thosethat like put the text.
It was like it was one of thosepuzzles you put together.
(01:34):
Chris was like oh, we've hadthis in the family attic for 40
years, let's put it together.
Um, but yeah, it was perfect.
While you open that beer.
Speaker 1 (01:41):
We bought otter.
His shirt reminds me I don'tknow if I'm going to make it to
a race this year.
Not Portland, uh, besidesPortland.
Speaker 3 (01:50):
Yeah, I think that's the one I'm doing too.
Perfect Okay.
Speaker 1 (01:53):
Um which actually reminds me.
Speaker 3 (01:55):
Because we're doing San Diego.
Speaker 1 (01:59):
Is it the?
Do we know for sure?
It's the same first weekendagain.
Speaker 3 (02:02):
We haven't seen dates yet.
Uh, dates are out, but theyhaven't set tickets.
Speaker 2 (02:04):
This one goes to Brian.
Speaker 3 (02:06):
No, no, no, no, no, no, no.
Come on, man, we can't.
I got it no.
Speaker 2 (02:09):
I got it Now.
We're good, do you?
We're good, do you?
Totally Um?
These sunglasses are greatbecause you don't have to
declare the last couple ofepisodes, like I would go to
look at you guys and then Iyou've got the.
You both have key lights rightover your shoulders.
It just killed me.
Um, for it's porn for myself.
Speaker 1 (02:27):
So we're pretty sure it's that first weekend of June,
though it has been yeah.
Speaker 2 (02:31):
Yeah, I'm going to put it in.
I'm basically, since I have theflexibility, I'm not planning
anything for June.
Speaker 3 (02:40):
Um, because we may do the same thing you guys have
done the last couple of years,so I'll go down with the kids.
Speaker 1 (02:46):
Oh yeah, uh, stay the first night They'll come down
and she'll come to the race andwe'll do it.
Speaker 3 (02:51):
Air BNB.
We'll see.
Speaker 2 (02:53):
I might even air BNB Dude.
I just need a spot to shower onthe way down.
That's all I need.
The three days at Grime is fine, but I don't want to sit it in
the.
I don't want to sit in the carfor three hours driving home.
Speaker 1 (03:05):
That's the thing is like they need either like uh,
like one of the portable shower,things like go pay a couple
bucks and do that.
Speaker 2 (03:14):
Or partner with Elephant Car Wash and just have
an open air, just walk through.
Let me walk through in myshorts.
I don't care.
Speaker 1 (03:22):
We would just have to like, invest and make it like a
more serious, like production,instead of I wake up and my
clothes are soaked on the floorand someone slept on the floor
for half the time and I'm likeon a broken cot and like that
could elevate the experience.
Speaker 2 (03:39):
That's part of the experience.
Speaker 1 (03:41):
Your clothes weren't the ones that were hanging on a
truck, bed all day trying to dry.
Speaker 2 (03:45):
Cause I don't put my clothes on the floor in a tent.
Speaker 3 (03:47):
I didn't either.
I left my bag in the trailer.
Speaker 2 (03:51):
My clothes were nowhere near anyone where they
were sleeping.
Speaker 3 (03:54):
You know, I also just slept in my clothes, because I
sleep with people.
Speaker 2 (03:58):
I sleep because we're sharing a tent with somebody
who may or may not have peedinto a closet before.
So no, I don't trust my clothes, I listen.
Speaker 1 (04:08):
I have seen him take his own pants off to use as a
blanket before Bald strategy,bald strategy.
Speaker 2 (04:14):
He legs got plenty of muscle, lots of blood.
They stay warm.
Can't sleep without a blanket.
You don't want cold nips whenyou're sleeping All right, All
right.
Speaker 1 (04:23):
So today what am I?
Speaker 3 (04:24):
drinking.
We are starting.
Oh, this is going to be awesome.
Speaker 1 (04:27):
Oh yeah, I remember reading about this.
This is the.
Speaker 2 (04:29):
This is the.
We're exiting the darkness.
The darkest days of winter arestarting to be behind us in
January, so this is a brickbrewing and blendings.
Speaker 3 (04:42):
Malange Français.
This is a wild a, a bare-agedwild ale blend of wide variety
of our dark sour beers.
This batch of Malange Françaisis comprised of wild rock beer,
Flanders red wood, broom, sourstacks and dark farmhouse casks
(05:04):
with a modern, moderate acidity,particularly for a dark sour.
Malange Français 2023 has ahuge flavors of cola, cherry,
cordial, sarsaparilla andchocolate covered cherry.
Speaker 2 (05:18):
Out of Nashville, tennessee.
Yes, and this is at 7.5%.
Speaker 3 (05:22):
That just changed a lot, yeah.
And then Flanders red ale.
Speaker 2 (05:26):
Yes, all on tap.
It linked us that way, but on aTavor it was a dark sour.
Speaker 3 (05:34):
So it Malange Français.
Speaker 2 (05:38):
The spice must flow.
It's all ice, it's close.
Speaker 3 (05:41):
It's dark spices.
Speaker 1 (05:43):
Wow Okay.
Speaker 3 (05:45):
And barric is just a what do I have it?
An oak barrel used for storingwine.
So pronunciations were on pointfor at least that part, the
rest of what I might havebutchered.
Speaker 1 (05:56):
Yeah, and then we went back and forth about
whether to be impressed orconcerned.
I was thoroughly impressed, soyeah, oh, what is that one?
So why is there?
Speaker 2 (06:08):
they have, they have a lot of different versions of
this.
Speaker 1 (06:11):
Yes, every year.
Speaker 3 (06:12):
So this is the 2023 version, so it's going to change
as any kind of wild ale would.
Speaker 1 (06:18):
There's a bourbon barrel aged blackberry version
yes.
Speaker 2 (06:21):
And they all use a similar style art.
So, like they were the otherday they dropped like four out
of these kind of styles and theywere all the same.
Can just the text at the bottomso kind of threw me off.
It was like, oh hey, look atthis, the new varietal of it.
But it's like, oh no, this isjust kind of they keep the art
(06:42):
similar but then just have thenames change.
I'm a little disappointed.
Speaker 1 (06:46):
We didn't get this version.
There's a green river version.
Speaker 2 (06:50):
Yeah, I know.
Speaker 1 (06:51):
I didn't see it at the time.
I didn't see it at one, butI've never heard of green river
bourbon barrel like bourbon.
Speaker 2 (06:58):
There's lots of green rivers.
Speaker 3 (06:59):
It's not our greenery .
I know that, so did you findanything else about barric
broing and blending other thanthey were in Nashville Tennessee
?
Speaker 2 (07:08):
I haven't looked At an entirely surface level.
Speaker 3 (07:11):
No, there is no about us page on their website, which
is usually my go to.
That was my problem.
Speaker 2 (07:19):
So they were.
I found the PDF menu for allthe beers.
Speaker 3 (07:28):
So they craft unique open fermented, blended and
fruited sour beers using localingredients.
Our clean beer program focuseson continental loggers,
authentic English cascades,smoked beers and the occasional
West Coast IPA.
I had the guy's name in here.
Okay, that is.
Speaker 1 (07:47):
Did you say that they are all barrel-aged?
Speaker 3 (07:51):
They focus on yeah, everything's barrel-aged.
Speaker 1 (07:52):
On Untapped.
It says all barrel-aged.
Speaker 2 (07:54):
Yeah, they have a lot of beers on Untapped.
Speaker 3 (07:56):
Learn something so small company like two to ten
employees.
But only way I was able to findany of that information is on
LinkedIn.
No way.
So that is their LinkedIn GreekBrewing and Blending LLC.
And they had the guy's name inhere when I looked it on my
(08:17):
computer, but it did not.
Honestly, I think sometimesthat's a good sign they're just
too busy making beer, to evenworry about posting it online,
but they've been around since awhile, like 2017, I think
they're not in a bad spot, sothey're like they're 2017.
Speaker 1 (08:34):
Too busy slinging beer.
They're across the CumberlandRiver from downtown Nashville,
so what we think oftraditionally us being not from
the area think of like downtownBroadway, yeah, so like Broadway
runs up to that river and thenyou go across and that is where
the football stadium is, andthen on that side so I think
(08:56):
it's called the East Bankthere's some different buildings
and things and there's a topgolf not far from them and some
other stuff, but it looks likethis might just be a big
warehouse and I don't know ifthey have a tap room there, but
like, oh, dude, they do, theyhave a.
Yeah, if this picture comesthrough, I'm struggling with my
service.
(09:16):
It is a massive room of barrelsand it looks dope Like.
I'll see if that loads.
I'm struggling right now, but,yeah, I already sip some.
This is delightful.
Speaker 3 (09:27):
So it's nice and dark , but that's just.
You're gonna get out of abarrel aged right A lot of that
color.
Speaker 1 (09:33):
That's not dark, but no.
but the different things talkedabout it being like a dark sour
and being In this, the back ofit says a dark farmhouse ale.
Yeah, I couldn't get thepicture to load.
Man, oh, look there.
So I think that's where theirtasting room is.
Mm-hmm, yep, yep, yep, yep, yep.
Like, yes, please, that's cool.
(09:55):
So the smell is not.
So when I think farmhouse, Ireally think like Cezanne, yes,
and think of that.
I'm not getting like the same,like the farmhouse that.
But that's why, like thedifferent things that they've
talked about, like it being ared Flanders, like there's these
different variations, that Ithink it's just a beer that
(10:19):
they've done something sort ofunique with and maybe are
struggling to like find theright descriptor to get it out,
I probably would have purchasedit on my own by seeing it
labeled as a dark farmhouse,because I would have been like,
oh okay, like that's a littledifferent and, don't be wrong,
like I've had dark Belgians, butthat's still not the same.
(10:44):
But you're not getting Belgian,you're not getting.
Speaker 2 (10:47):
Yeah, I saw dark and wild and I was like, okay, so
we've done a couple yes and Cand I like that yeah.
And I was like, oh hey, gimmickfor the episode.
It's kind of smooth, there'slike, but I'm not mad about it.
Speaker 1 (11:03):
It's a hint of sour, but not really.
Speaker 3 (11:04):
It's not an overly sour it's not even.
That's why they're not callingit a sour.
It's a wild ale.
Speaker 1 (11:09):
But even wilds you still get like, and maybe it's
more like a thunk or like a thatyou feel like you would get.
Speaker 2 (11:15):
But Do you want to know what this reminds me of?
Speaker 1 (11:19):
I'm gonna say yes, but I am cautious.
Speaker 2 (11:22):
A sun-bred tea with a little bit with some lemon in
it.
Okay, I can see that you lostme a tea I'm getting.
If you told me this was a hardiced tea with lemon, I'm halfway
there.
Speaker 1 (11:36):
Yeah, but I like this ?
Speaker 2 (11:38):
Yeah, I like it too, but this is like I'm giving
somebody some rails for right onto get to know what we're
tasting here.
Let me know if I'm off.
Speaker 1 (11:49):
I don't get tea.
I don't like tea.
I've never liked tea.
No variation has anybody beenlike?
Hey, try it like this.
It's still been just, I think.
Yeah, I can't remember theexact quote, but Ted Lasso made
a point of it just being likehot brown water, Like I don't
get it.
Speaker 2 (12:07):
Is that what coffee is?
Listen man?
No, that's hot bean water.
Speaker 1 (12:12):
Can I see the game please?
Yeah, absolutely.
Tea is hot leaf water.
Speaker 3 (12:15):
So we'll get you some pickle tea for our next review.
Speaker 1 (12:18):
Oh, I will literally walk out.
Speaker 2 (12:21):
No no, no, no, no, no , no, no, no, no, no, no, no, no
, no, no, no, no, no, no, no, no, no, no, no, no no no, no, no,
no, no, no, no, no, no, no, no,no, no, no, no, no, no, no no no
, no, no, there is a touch ofpickle, something that reminds
Well, it's sour as juice.
Speaker 3 (12:30):
Oh, you're gonna get a little bit of this.
Speaker 1 (12:32):
So part of the naming and I had seen this and then
forgot about it, but it isprobably has to do with the fact
that it's blended.
Yes, that you are actuallyblending different styles.
So this is Flanders Red, whichis a unique style, and an
Oodeazu Bear that you areactually blending different
styles.
So this is Flanders Red, whichis a unique style and agen Mare,
lazio Brune, which is adifferent.
So that's probably where you'regetting.
(12:54):
You're losing, I think, alittle bit more of like the
tartness that you would get froma Flanders in that blending
process.
It's been a while since I hadan Oodbrun, so I'd have to
remember what, like thespecifics of it are.
Speaker 2 (13:09):
There's definitely two notes going on.
Yeah, that's what it kind offeels like.
Speaker 1 (13:15):
Yeah, but pairs well together.
Yes, like it definitely works.
Speaker 2 (13:21):
I love that they it feels consistent, like there's
nothing jarring about it.
Speaker 1 (13:27):
I love that they put like the label is the bottle
you'd expect this to be in Right, Like that's kind of fun, Like
hey, like we put this fancy beerin a can for you miscreants,
like you troublemakers Did.
Speaker 2 (13:43):
I want to say it was can conditioned they probably
might have put them, theyprobably.
Yeah, I can't remember if theyhave to give it a little juge,
probably before they put it inthe can.
Speaker 1 (13:56):
Anyways, yeah, does not say I'm.
This is impressive, this isgood.
I think this is actually.
Did we have a different onefrom Nashville recently?
Speaker 2 (14:10):
We did the Southern Grist and A-Pills.
Speaker 1 (14:13):
Okay, that's not.
I was thinking of a differentone.
Speaker 2 (14:15):
Yeah, that was the last that I can remember.
Speaker 1 (14:18):
Tennessee beer Again, 30 seconds Like a goldfish,
yeah, but this, I think thisgoes to show what has transpired
, like I mean by now that thelast time I was in Nashville was
pre-kids.
So we're talking like at leastoh man, wait, four years ago,
(14:39):
five or six years ago.
But we went brewer hopping andlike trying to find places, and
we were actually staying in EastTennessee at the In East
Nashville at the time, and sotrying to find one, and we found
a good brewery.
I liked it, like when we founda couple others just as we were
around town, but like I mean yousaid they've been around for a
(15:00):
while.
So I mean 17 was when they werefounded could have been about
when we were there, so thatcould make some sense.
That like if it was brand new,I just wasn't jumping off brand
new.
Speaker 3 (15:10):
I'm founded, but I don't know how much.
I mean, they're barely aging.
So how much more above threeweeks?
How do you?
Speaker 1 (15:15):
need Makes me feel a little better.
But it just goes to show thatlike this to me is like this is
kind of nerd beer, like yougotta kind of be into this and
doing it, and you see that thisstuff is coming around more and
more and that there's adifferent kind of want and need
(15:36):
for different styles of beer,even in places where you think,
oh, they're only gonna have,they're gonna have terrible IPAs
, they're gonna have light beersand they're gonna do this Like
that's like, if we think of justa general, like Nashville's a
big city, so I can see thatpeople are coming from other
places, moving in and bringingtheir styles and doing it.
But when you think of a generalcity outside of the beer cities
(15:57):
, you're gonna expect, okay, Ican get craft beer.
But like, if I don't hit theright brewery I'm not gonna get
the good stuff.
Speaker 3 (16:09):
And it's sort of like what would we have two, three
weeks ago?
How to bend?
Oh yeah, we're like super nicheand barely aged.
Yeah, in bend.
Speaker 1 (16:19):
You expect that.
You expect there to be a likeoff the grid.
Literally like up in themountains guy who's like and he
just brings this stuff in andpeople are like oh my God, this
is great, like, and then youhave this giant barreling space
in.
I mean you can walk fromdowntown I was gonna say
(16:40):
downtown Nashville you can walkfrom what we think of as
downtown proper.
It's just across the bridge.
Speaker 2 (16:46):
And I'm glad that I've already gotten my first
trip to Nashville out of the wayand I already did the.
Let's drink seven and seven.
So two AM when you have a fiveAM flight out of said city.
Don't do that, don't do that.
No, I feel like you have to dothat.
So you don't do that again,cause it's just, it's a fun town
(17:06):
to be in, it's a great town ifyou are somebody who partakes in
drinking as a revelry.
Yeah, but now that I know theseguys are just a walk, I am
going to go have deliciousbarbecue and then it's.
Let's go take an Uber to thistasting room.
Speaker 1 (17:26):
You can walk and make it there, but yeah.
Speaker 2 (17:28):
I'm not walking back.
Oh no, I'm gonna have to.
I'm gonna have to go back.
I would, yeah, walk there.
I want to save the energy fortasting If I don't have to walk,
it Walk the barbecue off.
Speaker 1 (17:38):
That's an extra.
No, no, no, no.
Drink the beer and no.
Oh come on Nope.
Speaker 2 (17:43):
That's not how it goes.
Speaker 1 (17:46):
They got some cool stuff.
Speaker 2 (17:47):
Yeah, this is, it's just fun and to sit in that room
is that tasting room with thebarrels, and this, that
atmosphere.
Speaker 1 (17:55):
I want to know more.
What are you doing over there?
The?
Speaker 3 (17:58):
sound's off.
I'm going through their beerlist.
Speaker 2 (18:01):
It's fine, we're almost boomers, we can fight
with our phones.
Speaker 1 (18:05):
Yeah, Sitting in these, these huge barrels, like
in that space, it really is kindof nondescript from the outside
.
I do see some light beer.
Oh, they got casks.
They have actual casks.
That's awesome.
Yeah, yeah, that's gonna go on.
A like that for sure is on a.
I need to you want to go backit's, it's an.
(18:29):
I need to be there.
Speaker 2 (18:29):
I say I want to hop in there after eating much
barbecue, but that's a placelike I want to plan my day
around.
Speaker 1 (18:36):
This trip here Chad, you're going to have to plan.
Yeah, they're open seven days aweek.
Yes, not very much, but Mondaythrough Thursday four to nine,
okay.
So Friday they open at two noonand Sunday.
Sorry, saturday and Sunday andnoon.
Speaker 2 (18:54):
I can make it work, you can figure it out, but like
oh, man, that is, if I can getsome more beer like this.
Yes, I'll make it work.
Speaker 1 (19:03):
This is the thing that, like, when we talk about
the massive amount of breweriesand things that are coming up
and the the, the numbers of themhow do I say this kindly?
There are some that don't needto be around and I feel bad for
people who that's their job,that's their thing, but like as
(19:26):
somebody who's talk You're notwrong Wanted to open a brewery.
Not everyone just needs to opena brewery and there needs to be
some balance and some things.
But this is this has a space,and this is what I just hope is
like how does the mainstreamfind this enough to make sure
(19:49):
that a place like this, like howdo they make sure that there's
enough business for them to keepgoing?
Speaker 2 (19:55):
And I don't want the mainstream to know this exists.
If you want to stay around anddo, Because they're gonna try to
cheapen it.
They're gonna try to cheapen it.
Speaker 1 (20:02):
Yeah.
Speaker 2 (20:03):
I want there's a reason places like this exist,
that kind of sit at theperiphery, but sit there and
flourish in the periphery,hopefully, and you find them as
a little bright spot, hopefullyyeah, so they, I'm wondering
where they where the influence,kind of we're talking about a
(20:24):
company five hours by plane away.
Yeah, like it's some littleniche.
I mean they could just have ahuge local following.
Speaker 1 (20:33):
Good they could use a better website.
They probably do.
Speaker 2 (20:35):
They probably do.
I mean, you have enough.
You have good beer like this.
Everyone's gonna tell everyoneand their mother in their area
you need to go have.
If you like good beer, you gohave this.
So this is very Frenchinfluence.
Speaker 3 (20:46):
Not all of their beers are, but the name is
French.
This beer is French.
All of their beer sizes ontheir website are in milliliters
or centiliters.
So this, so 50 centiliters, isa 69.
So so they sell them in cans.
This is designed to be sold init's metric.
Speaker 1 (21:08):
I understand the basis of it, yeah.
Speaker 3 (21:11):
But when you're going all of your, you don't.
These aren't 16 nines, theseare 50 centiliters.
So there's some Europeaninfluence and they just don't
have a ton of backstory andobviously, like Chad said,
they're focused on making goodbeer, not Let people fill in the
details themselves.
Speaker 2 (21:26):
Give people just enough information for you to be
intrigued.
Speaker 1 (21:31):
Yeah, my browser does not like me trying to find
their website, so no.
Yeah.
Speaker 3 (21:38):
There's not a lot to see.
Speaker 1 (21:40):
You don't need it they're active on Instagram.
Speaker 3 (21:44):
I did see that so four days ago updated.
Speaker 2 (21:49):
You don't have to be on Instagram, because
Chuckleheads like us reach outto you on yeah, damn it.
8 PM at night, after your likethird or fourth beer Alec.
Speaker 1 (21:58):
Yep A oh the.
The Green River Melange is ontap four days ago, as is a wild
ale with Tennessee grownwatermelons and nectarines.
Speaker 3 (22:11):
Ooh, okay.
Speaker 2 (22:12):
I know, I know I know , I see you, I see you.
Speaker 1 (22:17):
Listen, I there's a few times.
Okay, I call you out a lot, soit's fine.
Yeah, a couple of casksBare-Laged barley wine, you got
me.
I'm in Cezanne's Myth Culture,blonde.
Yeah, dude, no-transcript, goto town on this, this would be.
And they sell bottles, so likethey have a bunch of their stuff
(22:38):
just in bottles, mm-hmm.
And then the tap list are likeso, man, cool, that's fun,
that's cool to see and to findout about.
Um, oh, it's their thing, thatcan is their thing.
All of them have the samebottle picture.
(22:59):
It's all green and just thedifferent.
The styling at the bottom isdifferent.
Speaker 2 (23:04):
If you use the shit.
I mean when I was trying tofind the exact bottle on
untapped.
But yeah, the graphicsdepartment probably loves it.
Speaker 1 (23:14):
Yeah, and they worked with somebody to do some
non-alcoholic hot water, ifyou're into that sort of thing.
Oh, it looks like maybe theywent through it.
It's just flashing a lot.
So some of their stuff is inthat.
There is a different, somedifferent branding stuff, but
man hey, good find.
Speaker 3 (23:33):
No, this is real good .
Speaker 1 (23:34):
Okay, so where do I put this?
In the fridge?
Speaker 2 (23:38):
I'm putting this in the cellar.
If it was in a bottle.
Speaker 1 (23:41):
Yes, I would like to know from them what their
thoughts are on Selling it, ifwe're in a bottle and how long
because this is 626 23, so we'realready six.
Speaker 3 (23:54):
Change, yeah, month in, but they have batch numbers,
so this is batch number 172.
Speaker 1 (23:58):
So you're gonna find out more, which is great, like
if you're really digging in tofigure out oh, it's been this
long, it was done slightlydifferent.
Speaker 2 (24:07):
This is the exact barrel it was done in.
Speaker 3 (24:09):
This is the blend They'll be able to trace it back
.
Speaker 2 (24:12):
Yeah, this barrel had XYZ in it over the last its
life or whatever.
Yeah, because probably all thatgoes into the blending I.
Speaker 1 (24:21):
Would want a Mixed four pack every couple of months
.
Speaker 3 (24:27):
Oh, there you go.
Wow, that's what I want fromthem.
That's kind of where I'm goingis?
I don't know that I wouldnarrow in Just on this, based on
their beer list.
Speaker 1 (24:37):
Oh, All the things on the list, I might not have gone
to this one.
Speaker 2 (24:42):
Do I have good news for you, brian, because they
just released a brand newseasonal four pack Two days, two
days ago, so I would go checktheir gram right now.
They have a brand new four.
Speaker 1 (24:54):
Video that was flashing to me a little much it
was but I would go check thatnow.
Speaker 2 (24:58):
But please continue.
Sorry to you interject.
Speaker 1 (25:01):
That that's where I see with this is, honestly, if I
could Again and it's such atough thing like, especially if
they were local if I could justpop in and If there's a little
and well like I did with the onein Bellingham, the new place.
It's just like hey, like giveme a mix pack of what you got.
Yeah, I would literally go inand be like I Don't want a
(25:22):
monthly, I want like a quarterly.
Speaker 3 (25:27):
Maybe even by monthly .
Speaker 1 (25:29):
Yeah, I pause to debate whether by monthly meant
twice a month or every.
Thank you I.
I'm thinking every other monthhit me with a mix four pack.
I Will pay you $20 in shipping.
Speaker 3 (25:44):
Well, I said, if I'm local, yeah I will come and pick
it up from local ish, becauseyou're not getting the mix four
pack for 20 bucks.
Speaker 1 (25:52):
I, as I said it, I felt like you probably go in 20.
Speaker 2 (25:56):
I will pay you today for a mix four pack.
Speaker 3 (25:59):
I'm gonna 30, probably 30 for a mix four pack
of this style, eight to tenapiece but give me one of your
Like.
Speaker 1 (26:06):
One of them can be your love.
Speaker 2 (26:08):
This is your hell is why, yes, this is like a double
for full transparency.
This was a one Can to war by,oh, basically based on the price
.
Speaker 1 (26:19):
Yes, yeah, I would do like a like give me a split,
give me like two of these andthen like a more Lorke Whoo.
Okay, where you landing, aswe're almost 30 minutes into
talking about this one.
Speaker 2 (26:33):
Hey, I sort of dude to let it roll.
Speaker 3 (26:37):
I think I'm in the same, like the price puts it
like a corally and he said Ithis is real good.
I would definitely try more oftheir stuff if this was
available in a bottle shop fullpint of this.
I would have drained the fullpint of this, in fact I'm.
This might be my first.
Don't top it off.
No, you're fine.
No, it's all you baby.
(26:57):
This might be my first topoffer of the day, no, so real
good, but I don't.
I don't want to narrow myselfinto this one like yeah, roll
through.
Speaker 1 (27:07):
See what else, when they have all these other things
that look awesome, like that'sthe end, is that a benefit?
Is that a detriment?
Like to me, the brewers,whatever, like I don't know,
it's tough.
I.
Speaker 2 (27:21):
Think it's a benefit because it's now yeah, we did
this, but now next year is gonnabe different.
Yeah, you got to try it now,you got to have it now.
If you want to have it thisyear, you got to have it now.
I think that's a great sellingfeature For somebody who's for a
brewery.
That's Pretty niche compared towhatever else we drink and
(27:44):
confined dude.
Speaker 1 (27:46):
They have a picture of their.
Have you seen a cool shipbefore they open fermenting?
Oh, yeah, yeah, they had theirposting it.
I love that.
They're like I mean obviouslybeing up a front about it, talk
about it, but like, yeah, theyfilled their cool ship for the
first time in months, so it isso.
They do like brewing seasons, Imean because of this barrel
(28:08):
aging.
If you're barrel aging,everything you can honestly just
do a chunk brew, brew, brew,brew, brew, sit it takes some
time, yeah, but that's why youtalk about like oh, they started
in 2017.
Like could have taken a while,yeah that's the only things.
Speaker 3 (28:21):
I wish they had more, and maybe they do on Instagram.
Maybe that's where their focusis.
Could be a lot younger.
Speaker 1 (28:28):
Barrel aged lager beer.
Yeah, man Cool, good for them.
Speaker 2 (28:35):
Yeah, I'm into it Nice, find Good job, me good job
for they are almost.
Speaker 1 (28:41):
oh guys, I Figured it out.
Yeah, they hosted a metal night, hmm, I.
Saw that metal like gold metalor metal, metal isn't like it in
the boys are back to rattleyour bones with high fidelity
black metal, doon death black,epic black, atmirs atmospheric
(29:03):
black, viking black, you name it.
Our very own Kyle once againjoins forces with metal and beer
me in spinning deep cuts fromtheir massive collection, record
collections behind the decks atVanuatuat, nashville and joy,
rare barric drafts and drinkspecials all night.
Nice, oh, kyle, will buy you adrink if you show up in corpse
(29:25):
paint.
Speaker 3 (29:26):
I don't know.
I don't know what that means.
Speaker 1 (29:28):
You're a corpse paint , just a white with the like.
Speaker 2 (29:34):
Anyways, since we have been so energized by this
beer, let's just go right in.
The other one, let's go toanother beer.
Speaker 1 (29:44):
Keep it rolling, cuz.
Speaker 3 (29:45):
Brian will like this one another dark beverage.
Speaker 1 (29:48):
Are you serious or you messing with me, because I
see green on there, check darklogger.
Oh yeah, money I got.
I got you boo dude.
I just had one yesterday.
It is Well, you're gonna haveone today.
It is a season.
Oh, this is way darker, thisdark.
Speaker 2 (30:03):
Yeah, this one's mine , the next one's yours, the last
ones is.
Hopefully mine gets a betterpour than the last one.
Speaker 3 (30:11):
Hard when it's a full can, and you can always.
Speaker 1 (30:13):
You can always double up still I I'm gonna come out
ahead of time and already say Ifeel like a truck that check
dark logger is still Seasonalbeer.
I don't know that.
I'm seeing many people makingthem like summertime.
Speaker 2 (30:30):
But no one's gonna make fetch happen with that.
Speaker 1 (30:33):
It's, this is the way that like.
So I'll.
I was at Brew in Seattle andthey sell pints or half pints,
no flights, and so I was like,all right, well, I can do a few
like Variations, and I startedwith one.
It so it's.
I'm to Bert Gilman brewingright on the Bert Gilman trail
(30:55):
in Seattle.
They had a beer that I didn'tread too much into it and
literally the name Got me intobuying it.
It is called Peter shark.
Do, do, do, do.
Speaker 2 (31:08):
I saw that check in on untapped and I went.
Did I read that right?
Speaker 1 (31:12):
So then I went from Peter shark, which was like a
4.7, like a toffee light beer,to a barley wine in a five ounce
.
So this to a full pint of Czechdark logger.
So that is me, in the wintertime, not drinking IPA's.
Speaker 3 (31:26):
So this is.
We didn't talk about it, yetmentioning it, this is indelible
, not inedible, which?
Speaker 2 (31:33):
is how I do keep.
Speaker 3 (31:34):
This is an indelible mark, yep, an indelible mark on
your soul from drinking it.
This is a Czech dark logger atfour point four percent ABV from
threes brewing.
How metal is that?
Speaker 1 (31:46):
I looked at this because I was like three.
Somebody typed it different andit was three something it was
three I can get there.
Speaker 3 (31:55):
I was gonna jump ahead.
I'll let you know where thatcame from.
It's dark, so they have a blacklogger that is, indelibles
brewed with a hundred percentCzech ingredients is largely
differentiated from other Germanloggers and our lineup by the
Czech logger yeast Used infermentation.
German East deals drier crispbeer, beers, czech yeast, richer
(32:19):
and fuller ones, and they tooka trip 2019, whatever Czech
Republic, and bore pills andthen fell in love with the dark
logger, which is where theystarted burning at four point
four lower ABV, very drinkableFor sure.
So threes brewing.
This is another one.
Deep cut was not on theirwebsite.
Speaker 1 (32:43):
I had to go back to an article from 2015 Dude when
you say you put it research, youare putting in research find it
, and I Didn't even.
Speaker 3 (32:53):
It was still behind a paywall Because it was a New
York post so it was still behinda paywall so you can scroll
down a little bit and then sayand then no, never mind.
Yeah, I'm real fast and read.
So it's three dudes.
It's a Brooklyn based brewingyeah company Three guys and then
their first brewing facilitywas three, three, three Douglas
(33:16):
have.
My guess is that's where thethrees Came from, but they've
got five locations In and aroundlike New York, so it's one of
them I think is like a seasonalbut then Really focused in on
like their main.
One has a coffee shop and arestaurant and a music venue in
(33:37):
addition.
So, like they're.
Speaker 1 (33:40):
You gotta have multiple streams of revenue
streams and life our originallike Thought, ours, many, mine
and my wife's was we talkedabout a potential brewery.
Is Also opening it early as acoffee shop?
Yes, cuz that's she.
I Can't know if she did throughcollege, but then as like
(34:01):
teaching early, she supplementedalso by like, but we started on
the weekends and loved it andso like that would be kind of a
way to like.
The problem is, if you're doingCup coffee stuff, you got to be
theoretically Open and going bya certain time.
Yeah, to then be doing the beerstuff yes to then be doing the
(34:24):
beer stuff.
Well, actually that's the thingis, I think their coffee shop
didn't open, the one she worked,I didn't open till like seven
there's a business, theneighborhood one.
They depends where.
You're still there, stillfunctioning.
But if you're doing beer stuff,you're easily talking about
like a open by seven, notclosing till nine or ten.
If it's you and your wife doingit, that's a split day where
(34:48):
you were maybe getting a fewhours of crossover and that's
about it.
Speaker 2 (34:51):
So but it's like what you said in that article from a
few months ago If I get acoffee and a beer at the same
time and they can offset eachother, oh, I still haven't tried
it.
Yeah, chemically, I have beenexperimenting with another
non-alcohol depressants.
Okay, coffee in the joint.
Speaker 3 (35:19):
Puts a whole different term on the coffee
joint, so they just so.
The other thing about threesbrewing they jumped on
distribution super early so theystarted.
I think Think 2015 14 is whenthey started, right somewhere
(35:43):
around there, but 2020, like, oh, like, leading edge of.
Covid, they starteddistributing, so you can they
say we will, we will send thebeer to you so they'll
distribute within New York Citylike their own drivers, like we
will drive it to you.
But they distribute to 30 states.
Wow, so they say they're inlike 300 or 700 plus bars,
(36:07):
restaurants and Stuff across thecountry and, yeah, 30 states.
They have distribution intothat's from them, not through
like a, I thought I had thewrong site.
Speaker 2 (36:18):
Yeah, when I first pulled it up because it looked
like it fully, like it almostlooked like To war yeah, because
it's like I know we can getburied you anywhere you want was
like holy shit, am I on theright site?
But like, backed out, back backin it.
Yeah, I'm on the right site.
I just went to their store page.
You went directly through themand not through the war, or it?
(36:39):
No, no, this was through to war.
Speaker 3 (36:40):
But doing yeah, but then it was like holy shit.
Speaker 2 (36:43):
Yeah, super, because a lot of the folks that I do the
research on it's like, yeah,we'll ship you beer in the state
.
Speaker 1 (36:49):
Yeah that's like Structures was posted a bunch.
Yeah, I'm about doing stuff.
Speaker 3 (36:54):
It's the same, but good for them.
Getting up speed that fastprobably kept him in business.
And then, yeah, but diverse.
Right, we haven't even talkedabout the beer.
Speaker 2 (37:03):
We don't know, we don't hear it talked about the
beer.
This is nice rolling darklogger dude.
It's what I like about thislogger and what I think I like
the the you word I like aboutloggers.
There's more on the nose thanthere is on the palette, mmm,
(37:24):
like you get in there that I getall the coffee notes in the
dark, whatnot.
But when you hit, when it hitHits the palette and those taste
buds start working.
It's, there's a little bit, IGet the little bit of darkness,
but then once it's, once it's ondown to your tum, tum, it's
done.
Speaker 1 (37:44):
It makes me really think about Doing some kind of
challenge of like Two out ofthree of us don't know what
beers are being poured in, likeliterally being like blindfolded
, like this is like a blindfold.
Speaker 3 (37:56):
Oh, so not looking at this.
I'm not If you are enough of a.
Speaker 1 (38:02):
Brightness.
I'm talking about like if youtake aroma.
Speaker 3 (38:05):
So that's what I'm saying is like if you smell this
, I think it's a stout, andthat's where I wonder like what
there's not enough coffee in itbut I wanted to first this, as I
Want to confuse this with, likea pilsner, no or no?
Speaker 1 (38:24):
It just makes me wonder what I would like
actually be able to Quantify itif I'm not really knowing ahead
of time.
Speaker 3 (38:31):
Okay, yeah, I may go like a brown ale.
Speaker 2 (38:34):
Yeah, yeah, yeah, it reminds me would this isn't
American beer better?
Speaker 1 (38:40):
reminds me of a new castle, you would complain about
the lack of body in a brown alebecause it's a little thin,
yeah, and then realizing thatit's actually a logger.
Speaker 2 (38:52):
Yeah, but fine, I don't, then I don't care, then I
don't care.
Speaker 1 (38:55):
I feel a little better about this, because you
also would be like it's missingsome body, it's missing that.
But then you're like, oh, it'sjust a, it's a freaking 4.8%
logger, like for money, or oh,I'm, I said 4.8 can says 4.4.
Speaker 2 (39:10):
Well, it's okay.
When I was going with well,fine.
Speaker 1 (39:16):
Semantics.
Speaker 3 (39:17):
I was wrong, as I have been apparently more lately
, but we need like a buzzer forthat Someday.
Speaker 1 (39:25):
Brian, you in my wife .
Speaker 2 (39:31):
This beer fridger cuz .
Sorry, beer fridger, I'll getback up to the mic.
Um, I just this isn't a flavor.
I want your round.
This is a fall flavor, kind ofwhat I talked about from the
beginning.
Speaker 1 (39:44):
Yeah, I.
I would love to know more aboutthe.
I may find out the history ofthe style, whether they actually
brew it your round or whetherit is specifically For just a
season, because if it is justfor a season, like that to me is
kind of perfect.
Speaker 3 (40:02):
Yeah, they're just seasonal beer fridge Sounds good
for me.
I would try some of theirlogical conclusion yes, they're
out of focus, they're badwallpaper, they're all or
nothing.
Speaker 1 (40:11):
What are?
Speaker 2 (40:12):
everything was forever.
I was no more beer.
Speaker 3 (40:17):
Fool's air and tyranny and mirrors.
Shop talk they got some funnames is where I was going.
Sound of exclamation.
Nothing is forever.
How about a food for thought?
Speaker 2 (40:27):
It's like there's 10,000 breweries in America and
they all gotta find we only weonly see so many of them, but so
many of them, I feel bad.
Have the ribs.
They have a little.
Yeah, they do.
Merriam-webster word of theyear.
Speaker 3 (40:41):
Oh yeah, so you can get a seasonal mixed case From
them, yes, or a mixed hoppy alescase from them, word I.
Speaker 1 (40:55):
Was it to me how much ?
Speaker 2 (40:57):
I'm looking at it, I'm waiting to, I'm waiting to.
Speaker 3 (41:00):
every time I check I you gotta go through and
shopping this is a problem 20,24, so you're gonna 24 pack of
16 ounce cans once.
So it's gonna be a chunk to getit out here from New York.
It's literally crossing thecountry, yeah, but four cans
each of six different styles ohGreat yeah.
Speaker 2 (41:21):
You got your friendly podcast friends to share with
right the real question is or ifyou're friendly across the
country beer or sends you freebeer, we'll talk about it.
Speaker 1 (41:34):
Is there more in that can yeah?
Speaker 3 (41:35):
Yes, thank you Just go you guys got it.
Speaker 2 (41:39):
I'm gonna finish the rest of this Tasty beer review.
Last month.
Speaker 3 (41:44):
Yeah, the Uh misreviewed maybe.
Yeah, we made amends.
This is a fun like.
Speaker 1 (41:54):
I feel like I'm just like At some point I think we
hit a point where we talk aboutthese Quinoa little breweries
that turns out, or maybe notthat little not that little
they're just not near us yeah.
Speaker 3 (42:07):
And you're like, it's the anti sec bias.
Yes, yes, we are the.
Sec of beer the Northwest isthe SEC of beer.
Oh Okay, so we're beer biasedtowards our conference.
Speaker 2 (42:20):
What is this?
A West Coast IPA no.
Speaker 1 (42:24):
No, no.
What are you?
From the middle of nowhere?
Speaker 2 (42:26):
Iowa what do you know about West Coast IPA?
Speaker 3 (42:29):
all the way in the East Coast.
Speaker 1 (42:31):
You can't make beer out there, listen even part of
this also was made in New YorkCity, part of the West Coast,
does not Make a West Coast IPA.
True, we've literally talked onthis podcast about how, like,
there should be also then aPacific Northwest or Northwest
IPA compared because, yes, butyeah, yes, okay, I get you.
It goes back to talking aboutthe ones Earlier to be in
(42:56):
different places and find, likelegit, really, I just still, I
think to me have, and this is aTime and place thing it was
years and years ago the airportin Las Vegas and there is a
Brewery in the airport and we,on the way out of town, stopped
and got drinks there and it isone of the two times that I can
(43:19):
count three times Right of left,three times for me, so that
I've left beer that I paid forbecause it was not worth
finishing.
Speaker 3 (43:31):
Yeah, but you don't need beer leaving Las Vegas, you
need water and no lecturelights.
Speaker 1 (43:36):
Yes and yes, nothing's.
The IPA was so bad.
Speaker 2 (43:40):
I Need a grease, a cheeseburger and a touch of
alcohol no, to leave Vegas.
Speaker 1 (43:44):
When I leave Vegas, I need a Grilled chicken Caesar
salad so that I can pretend I'mgetting like.
I'm getting a little bit oflike Something.
But I need some greens in mylife.
That's me.
That's my go-to every time I'mtraveling like that.
That's what I'm getting.
Hmm, all right, well, you know,teach their own.
Speaker 3 (44:08):
Yeah, this is a seasonal beer fridge.
Yeah, I would see the L's aregreat.
Speaker 1 (44:14):
Yes, right, that took me a second.
Yeah, I'm.
I'm shocked at how few I'veactually checked in, as much as
I talked about them and enjoythem.
Speaker 3 (44:23):
You were just like.
I love them.
This is my favorite style ofbeers.
Every six times I'll see one ongrab one.
I've checked in.
Speaker 1 (44:28):
Um, and one of them was on this podcast, but it is
true, but like it is a, it's ago-to, it's a thing that like,
particularly in the winterseason, to not have to go full
stout but to get a lot of thatflavor without the.
Speaker 2 (44:43):
yeah, like to me they it can be a flavor in the
flavor in the look in your glass.
Speaker 1 (44:50):
Yes, it could be an all-day drinker With more flavor
and but, like there, there isLess alcohol than my macro light
beer I have on the back endhere like God.
Speaker 3 (45:05):
It doesn't even say doesn't show it on the camera.
Speaker 1 (45:08):
Oh no, 4.2.
So ballpark, two more so, buthere's the deal.
Speaker 2 (45:13):
What the the yeah, but what, what?
What would Brad Klazowski say?
Speaker 1 (45:20):
Kizlowski, kizlowski.
Speaker 2 (45:21):
What would Brad Kizlowski say about you not
having that macro?
Speaker 1 (45:25):
Yeah, Tall boy.
This the promise.
It's a good, nice beer that I'mnot just gonna treat as my like
.
No offense, brad, but if Idon't, if we get to end this and
I don't finish this Dumping,it's going in the same baby but
I am not dumping no one For it.
Yeah, I didn't.
(45:45):
Someone else did number two.
That is way better.
Speaker 2 (45:49):
Yeah, it's way better .
Speaker 1 (45:51):
Yes, but yeah, give me like a rotator of all the
Czech dark vloggers For all ofwinter season.
I want it starting in likemid-October through the end of
February.
Okay, I just want a rotator ofCzech dark vloggers in my fridge
all the time.
Put this one in it, this one init.
(46:13):
Yeah, I can't go to New York toget it.
I've literally never been to.
Speaker 3 (46:19):
They will ship it to you.
Speaker 1 (46:22):
It costs a lot to get it shipped in state.
I don't want to know how muchit costs to get a ship from New
York.
Speaker 2 (46:28):
Well then, we just got to get this ship popular, so
our distributors start bringingit in, baby.
Speaker 1 (46:33):
There you go, because I think even I looked at
getting it from structures andit was like you got to buy a
whole case and and then theshipping what's a couple 30
bombs between friends?
Speaker 2 (46:45):
That that's the key.
That's probably if we can.
Speaker 1 (46:50):
I'm not doing on my own there you go.
I'm not gonna chug this listen.
Speaker 3 (46:54):
He's gonna say my glass is empty.
I know I've been enjoying thisBrian did top off, so he'll
finish his, but the rest of ourglasses are empty.
Hopefully yours are too.
Speaker 1 (47:05):
We'll be soon.
Speaker 3 (47:06):
We'll catch you next time.
Speaker 1 (47:18):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking, we're not on the pod.
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go by.
Office of war.
Welcome to another episode of the American Beer.
Speaker 2 (00:09):
Review Podcast Good times for good friends requires
good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While Brian that pride myselfon not getting to know other
people, so do not put that on me.
Speaker 3 (00:26):
Alec.
So the bananas up until likethe 60s weren't entirely
different species of banana.
Speaker 1 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics andwhatever else comes up.
We invite you to pour yourselfa drink and hang out with us.
I'm saying Chad has to put innow, specifically three white
guys talking about beer.
One does not have a beer.
Speaker 2 (00:53):
Oh, no, no, no, no, no, no, no, no.
But the insulting thing is allyou have to do is write three
beer podcast hosts and that'swhat it's about.
It's just white.
It's three white music beers,that's all right, we've also
been pizzas with rosy cheese.
Speaker 3 (01:10):
And oranges, and oranges and otters, the otter
one.
I liked the otter, that onepopped.
Speaker 2 (01:14):
That was good.
The otter didn't pop until Iput the text in and then it
looked like one of those likewhen you go in the store during
the holidays and they have thewe found some old artwork and
shit out of puzzle.
It looked like one of thosethat like put the text.
It was like it was one of thosepuzzles you put together.
(01:34):
Chris was like oh, we've hadthis in the family attic for 40
years, let's put it together.
Um, but yeah, it was perfect.
While you open that beer.
Speaker 1 (01:41):
We bought otter.
His shirt reminds me I don'tknow if I'm going to make it to
a race this year.
Not Portland, uh, besidesPortland.
Speaker 3 (01:50):
Yeah, I think that's the one I'm doing too.
Perfect Okay.
Speaker 1 (01:53):
Um which actually reminds me.
Speaker 3 (01:55):
Because we're doing San Diego.
Speaker 1 (01:59):
Is it the?
Do we know for sure?
It's the same first weekendagain.
Speaker 3 (02:02):
We haven't seen dates yet.
Uh, dates are out, but theyhaven't set tickets.
Speaker 2 (02:04):
This one goes to Brian.
Speaker 3 (02:06):
No, no, no, no, no, no, no.
Come on, man, we can't.
I got it no.
Speaker 2 (02:09):
I got it Now.
We're good, do you?
We're good, do you?
Totally Um?
These sunglasses are greatbecause you don't have to
declare the last couple ofepisodes, like I would go to
look at you guys and then Iyou've got the.
You both have key lights rightover your shoulders.
It just killed me.
Um, for it's porn for myself.
Speaker 1 (02:27):
So we're pretty sure it's that first weekend of June,
though it has been yeah.
Speaker 2 (02:31):
Yeah, I'm going to put it in.
I'm basically, since I have theflexibility, I'm not planning
anything for June.
Speaker 3 (02:40):
Um, because we may do the same thing you guys have
done the last couple of years,so I'll go down with the kids.
Speaker 1 (02:46):
Oh yeah, uh, stay the first night They'll come down
and she'll come to the race andwe'll do it.
Speaker 3 (02:51):
Air BNB.
We'll see.
Speaker 2 (02:53):
I might even air BNB Dude.
I just need a spot to shower onthe way down.
That's all I need.
The three days at Grime is fine, but I don't want to sit it in
the.
I don't want to sit in the carfor three hours driving home.
Speaker 1 (03:05):
That's the thing is like they need either like uh,
like one of the portable shower,things like go pay a couple
bucks and do that.
Speaker 2 (03:14):
Or partner with Elephant Car Wash and just have
an open air, just walk through.
Let me walk through in myshorts.
I don't care.
Speaker 1 (03:22):
We would just have to like, invest and make it like a
more serious, like production,instead of I wake up and my
clothes are soaked on the floorand someone slept on the floor
for half the time and I'm likeon a broken cot and like that
could elevate the experience.
Speaker 2 (03:39):
That's part of the experience.
Speaker 1 (03:41):
Your clothes weren't the ones that were hanging on a
truck, bed all day trying to dry.
Speaker 2 (03:45):
Cause I don't put my clothes on the floor in a tent.
Speaker 3 (03:47):
I didn't either.
I left my bag in the trailer.
Speaker 2 (03:51):
My clothes were nowhere near anyone where they
were sleeping.
Speaker 3 (03:54):
You know, I also just slept in my clothes, because I
sleep with people.
Speaker 2 (03:58):
I sleep because we're sharing a tent with somebody
who may or may not have peedinto a closet before.
So no, I don't trust my clothes, I listen.
Speaker 1 (04:08):
I have seen him take his own pants off to use as a
blanket before Bald strategy,bald strategy.
Speaker 2 (04:14):
He legs got plenty of muscle, lots of blood.
They stay warm.
Can't sleep without a blanket.
You don't want cold nips whenyou're sleeping All right, All
right.
Speaker 1 (04:23):
So today what am I?
Speaker 3 (04:24):
drinking.
We are starting.
Oh, this is going to be awesome.
Speaker 1 (04:27):
Oh yeah, I remember reading about this.
This is the.
Speaker 2 (04:29):
This is the.
We're exiting the darkness.
The darkest days of winter arestarting to be behind us in
January, so this is a brickbrewing and blendings.
Speaker 3 (04:42):
Malange Français.
This is a wild a, a bare-agedwild ale blend of wide variety
of our dark sour beers.
This batch of Malange Françaisis comprised of wild rock beer,
Flanders red wood, broom, sourstacks and dark farmhouse casks
(05:04):
with a modern, moderate acidity,particularly for a dark sour.
Malange Français 2023 has ahuge flavors of cola, cherry,
cordial, sarsaparilla andchocolate covered cherry.
Speaker 2 (05:18):
Out of Nashville, tennessee.
Yes, and this is at 7.5%.
Speaker 3 (05:22):
That just changed a lot, yeah.
And then Flanders red ale.
Speaker 2 (05:26):
Yes, all on tap.
It linked us that way, but on aTavor it was a dark sour.
Speaker 3 (05:34):
So it Malange Français.
Speaker 2 (05:38):
The spice must flow.
It's all ice, it's close.
Speaker 3 (05:41):
It's dark spices.
Speaker 1 (05:43):
Wow Okay.
Speaker 3 (05:45):
And barric is just a what do I have it?
An oak barrel used for storingwine.
So pronunciations were on pointfor at least that part, the
rest of what I might havebutchered.
Speaker 1 (05:56):
Yeah, and then we went back and forth about
whether to be impressed orconcerned.
I was thoroughly impressed, soyeah, oh, what is that one?
So why is there?
Speaker 2 (06:08):
they have, they have a lot of different versions of
this.
Speaker 1 (06:11):
Yes, every year.
Speaker 3 (06:12):
So this is the 2023 version, so it's going to change
as any kind of wild ale would.
Speaker 1 (06:18):
There's a bourbon barrel aged blackberry version
yes.
Speaker 2 (06:21):
And they all use a similar style art.
So, like they were the otherday they dropped like four out
of these kind of styles and theywere all the same.
Can just the text at the bottomso kind of threw me off.
It was like, oh hey, look atthis, the new varietal of it.
But it's like, oh no, this isjust kind of they keep the art
(06:42):
similar but then just have thenames change.
I'm a little disappointed.
Speaker 1 (06:46):
We didn't get this version.
There's a green river version.
Speaker 2 (06:50):
Yeah, I know.
Speaker 1 (06:51):
I didn't see it at the time.
I didn't see it at one, butI've never heard of green river
bourbon barrel like bourbon.
Speaker 2 (06:58):
There's lots of green rivers.
Speaker 3 (06:59):
It's not our greenery .
I know that, so did you findanything else about barric
broing and blending other thanthey were in Nashville Tennessee
?
Speaker 2 (07:08):
I haven't looked At an entirely surface level.
Speaker 3 (07:11):
No, there is no about us page on their website, which
is usually my go to.
That was my problem.
Speaker 2 (07:19):
So they were.
I found the PDF menu for allthe beers.
Speaker 3 (07:28):
So they craft unique open fermented, blended and
fruited sour beers using localingredients.
Our clean beer program focuseson continental loggers,
authentic English cascades,smoked beers and the occasional
West Coast IPA.
I had the guy's name in here.
Okay, that is.
Speaker 1 (07:47):
Did you say that they are all barrel-aged?
Speaker 3 (07:51):
They focus on yeah, everything's barrel-aged.
Speaker 1 (07:52):
On Untapped.
It says all barrel-aged.
Speaker 2 (07:54):
Yeah, they have a lot of beers on Untapped.
Speaker 3 (07:56):
Learn something so small company like two to ten
employees.
But only way I was able to findany of that information is on
LinkedIn.
No way.
So that is their LinkedIn GreekBrewing and Blending LLC.
And they had the guy's name inhere when I looked it on my
(08:17):
computer, but it did not.
Honestly, I think sometimesthat's a good sign they're just
too busy making beer, to evenworry about posting it online,
but they've been around since awhile, like 2017, I think
they're not in a bad spot, sothey're like they're 2017.
Speaker 1 (08:34):
Too busy slinging beer.
They're across the CumberlandRiver from downtown Nashville,
so what we think oftraditionally us being not from
the area think of like downtownBroadway, yeah, so like Broadway
runs up to that river and thenyou go across and that is where
the football stadium is, andthen on that side so I think
(08:56):
it's called the East Bankthere's some different buildings
and things and there's a topgolf not far from them and some
other stuff, but it looks likethis might just be a big
warehouse and I don't know ifthey have a tap room there, but
like, oh, dude, they do, theyhave a.
Yeah, if this picture comesthrough, I'm struggling with my
service.
(09:16):
It is a massive room of barrelsand it looks dope Like.
I'll see if that loads.
I'm struggling right now, but,yeah, I already sip some.
This is delightful.
Speaker 3 (09:27):
So it's nice and dark , but that's just.
You're gonna get out of abarrel aged right A lot of that
color.
Speaker 1 (09:33):
That's not dark, but no.
but the different things talkedabout it being like a dark sour
and being In this, the back ofit says a dark farmhouse ale.
Yeah, I couldn't get thepicture to load.
Man, oh, look there.
So I think that's where theirtasting room is.
Mm-hmm, yep, yep, yep, yep, yep.
Like, yes, please, that's cool.
(09:55):
So the smell is not.
So when I think farmhouse, Ireally think like Cezanne, yes,
and think of that.
I'm not getting like the same,like the farmhouse that.
But that's why, like thedifferent things that they've
talked about, like it being ared Flanders, like there's these
different variations, that Ithink it's just a beer that
(10:19):
they've done something sort ofunique with and maybe are
struggling to like find theright descriptor to get it out,
I probably would have purchasedit on my own by seeing it
labeled as a dark farmhouse,because I would have been like,
oh okay, like that's a littledifferent and, don't be wrong,
like I've had dark Belgians, butthat's still not the same.
(10:44):
But you're not getting Belgian,you're not getting.
Speaker 2 (10:47):
Yeah, I saw dark and wild and I was like, okay, so
we've done a couple yes and Cand I like that yeah.
And I was like, oh hey, gimmickfor the episode.
It's kind of smooth, there'slike, but I'm not mad about it.
Speaker 1 (11:03):
It's a hint of sour, but not really.
Speaker 3 (11:04):
It's not an overly sour it's not even.
That's why they're not callingit a sour.
It's a wild ale.
Speaker 1 (11:09):
But even wilds you still get like, and maybe it's
more like a thunk or like a thatyou feel like you would get.
Speaker 2 (11:15):
But Do you want to know what this reminds me of?
Speaker 1 (11:19):
I'm gonna say yes, but I am cautious.
Speaker 2 (11:22):
A sun-bred tea with a little bit with some lemon in
it.
Okay, I can see that you lostme a tea I'm getting.
If you told me this was a hardiced tea with lemon, I'm halfway
there.
Speaker 1 (11:36):
Yeah, but I like this ?
Speaker 2 (11:38):
Yeah, I like it too, but this is like I'm giving
somebody some rails for right onto get to know what we're
tasting here.
Let me know if I'm off.
Speaker 1 (11:49):
I don't get tea.
I don't like tea.
I've never liked tea.
No variation has anybody beenlike?
Hey, try it like this.
It's still been just, I think.
Yeah, I can't remember theexact quote, but Ted Lasso made
a point of it just being likehot brown water, Like I don't
get it.
Speaker 2 (12:07):
Is that what coffee is?
Listen man?
No, that's hot bean water.
Speaker 1 (12:12):
Can I see the game please?
Yeah, absolutely.
Tea is hot leaf water.
Speaker 3 (12:15):
So we'll get you some pickle tea for our next review.
Speaker 1 (12:18):
Oh, I will literally walk out.
Speaker 2 (12:21):
No no, no, no, no, no , no, no, no, no, no, no, no, no
, no, no, no, no, no, no, no, no, no, no, no, no no no, no, no,
no, no, no, no, no, no, no, no,no, no, no, no, no, no, no no no
, no, no, there is a touch ofpickle, something that reminds
Well, it's sour as juice.
Speaker 3 (12:30):
Oh, you're gonna get a little bit of this.
Speaker 1 (12:32):
So part of the naming and I had seen this and then
forgot about it, but it isprobably has to do with the fact
that it's blended.
Yes, that you are actuallyblending different styles.
So this is Flanders Red, whichis a unique style, and an
Oodeazu Bear that you areactually blending different
styles.
So this is Flanders Red, whichis a unique style and agen Mare,
lazio Brune, which is adifferent.
So that's probably where you'regetting.
(12:54):
You're losing, I think, alittle bit more of like the
tartness that you would get froma Flanders in that blending
process.
It's been a while since I hadan Oodbrun, so I'd have to
remember what, like thespecifics of it are.
Speaker 2 (13:09):
There's definitely two notes going on.
Yeah, that's what it kind offeels like.
Speaker 1 (13:15):
Yeah, but pairs well together.
Yes, like it definitely works.
Speaker 2 (13:21):
I love that they it feels consistent, like there's
nothing jarring about it.
Speaker 1 (13:27):
I love that they put like the label is the bottle
you'd expect this to be in Right, Like that's kind of fun, Like
hey, like we put this fancy beerin a can for you miscreants,
like you troublemakers Did.
Speaker 2 (13:43):
I want to say it was can conditioned they probably
might have put them, theyprobably.
Yeah, I can't remember if theyhave to give it a little juge,
probably before they put it inthe can.
Speaker 1 (13:56):
Anyways, yeah, does not say I'm.
This is impressive, this isgood.
I think this is actually.
Did we have a different onefrom Nashville recently?
Speaker 2 (14:10):
We did the Southern Grist and A-Pills.
Speaker 1 (14:13):
Okay, that's not.
I was thinking of a differentone.
Speaker 2 (14:15):
Yeah, that was the last that I can remember.
Speaker 1 (14:18):
Tennessee beer Again, 30 seconds Like a goldfish,
yeah, but this, I think thisgoes to show what has transpired
, like I mean by now that thelast time I was in Nashville was
pre-kids.
So we're talking like at leastoh man, wait, four years ago,
(14:39):
five or six years ago.
But we went brewer hopping andlike trying to find places, and
we were actually staying in EastTennessee at the In East
Nashville at the time, and sotrying to find one, and we found
a good brewery.
I liked it, like when we founda couple others just as we were
around town, but like I mean yousaid they've been around for a
(15:00):
while.
So I mean 17 was when they werefounded could have been about
when we were there, so thatcould make some sense.
That like if it was brand new,I just wasn't jumping off brand
new.
Speaker 3 (15:10):
I'm founded, but I don't know how much.
I mean, they're barely aging.
So how much more above threeweeks?
How do you?
Speaker 1 (15:15):
need Makes me feel a little better.
But it just goes to show thatlike this to me is like this is
kind of nerd beer, like yougotta kind of be into this and
doing it, and you see that thisstuff is coming around more and
more and that there's adifferent kind of want and need
(15:36):
for different styles of beer,even in places where you think,
oh, they're only gonna have,they're gonna have terrible IPAs
, they're gonna have light beersand they're gonna do this Like
that's like, if we think of justa general, like Nashville's a
big city, so I can see thatpeople are coming from other
places, moving in and bringingtheir styles and doing it.
But when you think of a generalcity outside of the beer cities
(15:57):
, you're gonna expect, okay, Ican get craft beer.
But like, if I don't hit theright brewery I'm not gonna get
the good stuff.
Speaker 3 (16:09):
And it's sort of like what would we have two, three
weeks ago?
How to bend?
Oh yeah, we're like super nicheand barely aged.
Yeah, in bend.
Speaker 1 (16:19):
You expect that.
You expect there to be a likeoff the grid.
Literally like up in themountains guy who's like and he
just brings this stuff in andpeople are like oh my God, this
is great, like, and then youhave this giant barreling space
in.
I mean you can walk fromdowntown I was gonna say
(16:40):
downtown Nashville you can walkfrom what we think of as
downtown proper.
It's just across the bridge.
Speaker 2 (16:46):
And I'm glad that I've already gotten my first
trip to Nashville out of the wayand I already did the.
Let's drink seven and seven.
So two AM when you have a fiveAM flight out of said city.
Don't do that, don't do that.
No, I feel like you have to dothat.
So you don't do that again,cause it's just, it's a fun town
(17:06):
to be in, it's a great town ifyou are somebody who partakes in
drinking as a revelry.
Yeah, but now that I know theseguys are just a walk, I am
going to go have deliciousbarbecue and then it's.
Let's go take an Uber to thistasting room.
Speaker 1 (17:26):
You can walk and make it there, but yeah.
Speaker 2 (17:28):
I'm not walking back.
Oh no, I'm gonna have to.
I'm gonna have to go back.
I would, yeah, walk there.
I want to save the energy fortasting If I don't have to walk,
it Walk the barbecue off.
Speaker 1 (17:38):
That's an extra.
No, no, no, no.
Drink the beer and no.
Oh come on Nope.
Speaker 2 (17:43):
That's not how it goes.
Speaker 1 (17:46):
They got some cool stuff.
Speaker 2 (17:47):
Yeah, this is, it's just fun and to sit in that room
is that tasting room with thebarrels, and this, that
atmosphere.
Speaker 1 (17:55):
I want to know more.
What are you doing over there?
The?
Speaker 3 (17:58):
sound's off.
I'm going through their beerlist.
Speaker 2 (18:01):
It's fine, we're almost boomers, we can fight
with our phones.
Speaker 1 (18:05):
Yeah, Sitting in these, these huge barrels, like
in that space, it really is kindof nondescript from the outside
.
I do see some light beer.
Oh, they got casks.
They have actual casks.
That's awesome.
Yeah, yeah, that's gonna go on.
A like that for sure is on a.
I need to you want to go backit's, it's an.
(18:29):
I need to be there.
Speaker 2 (18:29):
I say I want to hop in there after eating much
barbecue, but that's a placelike I want to plan my day
around.
Speaker 1 (18:36):
This trip here Chad, you're going to have to plan.
Yeah, they're open seven days aweek.
Yes, not very much, but Mondaythrough Thursday four to nine,
okay.
So Friday they open at two noonand Sunday.
Sorry, saturday and Sunday andnoon.
Speaker 2 (18:54):
I can make it work, you can figure it out, but like
oh, man, that is, if I can getsome more beer like this.
Yes, I'll make it work.
Speaker 1 (19:03):
This is the thing that, like, when we talk about
the massive amount of breweriesand things that are coming up
and the the, the numbers of themhow do I say this kindly?
There are some that don't needto be around and I feel bad for
people who that's their job,that's their thing, but like as
(19:26):
somebody who's talk You're notwrong Wanted to open a brewery.
Not everyone just needs to opena brewery and there needs to be
some balance and some things.
But this is this has a space,and this is what I just hope is
like how does the mainstreamfind this enough to make sure
(19:49):
that a place like this, like howdo they make sure that there's
enough business for them to keepgoing?
Speaker 2 (19:55):
And I don't want the mainstream to know this exists.
If you want to stay around anddo, Because they're gonna try to
cheapen it.
They're gonna try to cheapen it.
Speaker 1 (20:02):
Yeah.
Speaker 2 (20:03):
I want there's a reason places like this exist,
that kind of sit at theperiphery, but sit there and
flourish in the periphery,hopefully, and you find them as
a little bright spot, hopefullyyeah, so they, I'm wondering
where they where the influence,kind of we're talking about a
(20:24):
company five hours by plane away.
Yeah, like it's some littleniche.
I mean they could just have ahuge local following.
Speaker 1 (20:33):
Good they could use a better website.
They probably do.
Speaker 2 (20:35):
They probably do.
I mean, you have enough.
You have good beer like this.
Everyone's gonna tell everyoneand their mother in their area
you need to go have.
If you like good beer, you gohave this.
So this is very Frenchinfluence.
Speaker 3 (20:46):
Not all of their beers are, but the name is
French.
This beer is French.
All of their beer sizes ontheir website are in milliliters
or centiliters.
So this, so 50 centiliters, isa 69.
So so they sell them in cans.
This is designed to be sold init's metric.
Speaker 1 (21:08):
I understand the basis of it, yeah.
Speaker 3 (21:11):
But when you're going all of your, you don't.
These aren't 16 nines, theseare 50 centiliters.
So there's some Europeaninfluence and they just don't
have a ton of backstory andobviously, like Chad said,
they're focused on making goodbeer, not Let people fill in the
details themselves.
Speaker 2 (21:26):
Give people just enough information for you to be
intrigued.
Speaker 1 (21:31):
Yeah, my browser does not like me trying to find
their website, so no.
Yeah.
Speaker 3 (21:38):
There's not a lot to see.
Speaker 1 (21:40):
You don't need it they're active on Instagram.
Speaker 3 (21:44):
I did see that so four days ago updated.
Speaker 2 (21:49):
You don't have to be on Instagram, because
Chuckleheads like us reach outto you on yeah, damn it.
8 PM at night, after your likethird or fourth beer Alec.
Speaker 1 (21:58):
Yep A oh the.
The Green River Melange is ontap four days ago, as is a wild
ale with Tennessee grownwatermelons and nectarines.
Speaker 3 (22:11):
Ooh, okay.
Speaker 2 (22:12):
I know, I know I know , I see you, I see you.
Speaker 1 (22:17):
Listen, I there's a few times.
Okay, I call you out a lot, soit's fine.
Yeah, a couple of casksBare-Laged barley wine, you got
me.
I'm in Cezanne's Myth Culture,blonde.
Yeah, dude, no-transcript, goto town on this, this would be.
And they sell bottles, so likethey have a bunch of their stuff
(22:38):
just in bottles, mm-hmm.
And then the tap list are likeso, man, cool, that's fun,
that's cool to see and to findout about.
Um, oh, it's their thing, thatcan is their thing.
All of them have the samebottle picture.
(22:59):
It's all green and just thedifferent.
The styling at the bottom isdifferent.
Speaker 2 (23:04):
If you use the shit.
I mean when I was trying tofind the exact bottle on
untapped.
But yeah, the graphicsdepartment probably loves it.
Speaker 1 (23:14):
Yeah, and they worked with somebody to do some
non-alcoholic hot water, ifyou're into that sort of thing.
Oh, it looks like maybe theywent through it.
It's just flashing a lot.
So some of their stuff is inthat.
There is a different, somedifferent branding stuff, but
man hey, good find.
Speaker 3 (23:33):
No, this is real good .
Speaker 1 (23:34):
Okay, so where do I put this?
In the fridge?
Speaker 2 (23:38):
I'm putting this in the cellar.
If it was in a bottle.
Speaker 1 (23:41):
Yes, I would like to know from them what their
thoughts are on Selling it, ifwe're in a bottle and how long
because this is 626 23, so we'realready six.
Speaker 3 (23:54):
Change, yeah, month in, but they have batch numbers,
so this is batch number 172.
Speaker 1 (23:58):
So you're gonna find out more, which is great, like
if you're really digging in tofigure out oh, it's been this
long, it was done slightlydifferent.
Speaker 2 (24:07):
This is the exact barrel it was done in.
Speaker 3 (24:09):
This is the blend They'll be able to trace it back
.
Speaker 2 (24:12):
Yeah, this barrel had XYZ in it over the last its
life or whatever.
Yeah, because probably all thatgoes into the blending I.
Speaker 1 (24:21):
Would want a Mixed four pack every couple of months
.
Speaker 3 (24:27):
Oh, there you go.
Wow, that's what I want fromthem.
That's kind of where I'm goingis?
I don't know that I wouldnarrow in Just on this, based on
their beer list.
Speaker 1 (24:37):
Oh, All the things on the list, I might not have gone
to this one.
Speaker 2 (24:42):
Do I have good news for you, brian, because they
just released a brand newseasonal four pack Two days, two
days ago, so I would go checktheir gram right now.
They have a brand new four.
Speaker 1 (24:54):
Video that was flashing to me a little much it
was but I would go check thatnow.
Speaker 2 (24:58):
But please continue.
Sorry to you interject.
Speaker 1 (25:01):
That that's where I see with this is, honestly, if I
could Again and it's such atough thing like, especially if
they were local if I could justpop in and If there's a little
and well like I did with the onein Bellingham, the new place.
It's just like hey, like giveme a mix pack of what you got.
Yeah, I would literally go inand be like I Don't want a
(25:22):
monthly, I want like a quarterly.
Speaker 3 (25:27):
Maybe even by monthly .
Speaker 1 (25:29):
Yeah, I pause to debate whether by monthly meant
twice a month or every.
Thank you I.
I'm thinking every other monthhit me with a mix four pack.
I Will pay you $20 in shipping.
Speaker 3 (25:44):
Well, I said, if I'm local, yeah I will come and pick
it up from local ish, becauseyou're not getting the mix four
pack for 20 bucks.
Speaker 1 (25:52):
I, as I said it, I felt like you probably go in 20.
Speaker 2 (25:56):
I will pay you today for a mix four pack.
Speaker 3 (25:59):
I'm gonna 30, probably 30 for a mix four pack
of this style, eight to tenapiece but give me one of your
Like.
Speaker 1 (26:06):
One of them can be your love.
Speaker 2 (26:08):
This is your hell is why, yes, this is like a double
for full transparency.
This was a one Can to war by,oh, basically based on the price
.
Speaker 1 (26:19):
Yes, yeah, I would do like a like give me a split,
give me like two of these andthen like a more Lorke Whoo.
Okay, where you landing, aswe're almost 30 minutes into
talking about this one.
Speaker 2 (26:33):
Hey, I sort of dude to let it roll.
Speaker 3 (26:37):
I think I'm in the same, like the price puts it
like a corally and he said Ithis is real good.
I would definitely try more oftheir stuff if this was
available in a bottle shop fullpint of this.
I would have drained the fullpint of this, in fact I'm.
This might be my first.
Don't top it off.
No, you're fine.
No, it's all you baby.
(26:57):
This might be my first topoffer of the day, no, so real
good, but I don't.
I don't want to narrow myselfinto this one like yeah, roll
through.
Speaker 1 (27:07):
See what else, when they have all these other things
that look awesome, like that'sthe end, is that a benefit?
Is that a detriment?
Like to me, the brewers,whatever, like I don't know,
it's tough.
I.
Speaker 2 (27:21):
Think it's a benefit because it's now yeah, we did
this, but now next year is gonnabe different.
Yeah, you got to try it now,you got to have it now.
If you want to have it thisyear, you got to have it now.
I think that's a great sellingfeature For somebody who's for a
brewery.
That's Pretty niche compared towhatever else we drink and
(27:44):
confined dude.
Speaker 1 (27:46):
They have a picture of their.
Have you seen a cool shipbefore they open fermenting?
Oh, yeah, yeah, they had theirposting it.
I love that.
They're like I mean obviouslybeing up a front about it, talk
about it, but like, yeah, theyfilled their cool ship for the
first time in months, so it isso.
They do like brewing seasons, Imean because of this barrel
(28:08):
aging.
If you're barrel aging,everything you can honestly just
do a chunk brew, brew, brew,brew, brew, sit it takes some
time, yeah, but that's why youtalk about like oh, they started
in 2017.
Like could have taken a while,yeah that's the only things.
Speaker 3 (28:21):
I wish they had more, and maybe they do on Instagram.
Maybe that's where their focusis.
Could be a lot younger.
Speaker 1 (28:28):
Barrel aged lager beer.
Yeah, man Cool, good for them.
Speaker 2 (28:35):
Yeah, I'm into it Nice, find Good job, me good job
for they are almost.
Speaker 1 (28:41):
oh guys, I Figured it out.
Yeah, they hosted a metal night, hmm, I.
Saw that metal like gold metalor metal, metal isn't like it in
the boys are back to rattleyour bones with high fidelity
black metal, doon death black,epic black, atmirs atmospheric
(29:03):
black, viking black, you name it.
Our very own Kyle once againjoins forces with metal and beer
me in spinning deep cuts fromtheir massive collection, record
collections behind the decks atVanuatuat, nashville and joy,
rare barric drafts and drinkspecials all night.
Nice, oh, kyle, will buy you adrink if you show up in corpse
(29:25):
paint.
Speaker 3 (29:26):
I don't know.
I don't know what that means.
Speaker 1 (29:28):
You're a corpse paint , just a white with the like.
Speaker 2 (29:34):
Anyways, since we have been so energized by this
beer, let's just go right in.
The other one, let's go toanother beer.
Speaker 1 (29:44):
Keep it rolling, cuz.
Speaker 3 (29:45):
Brian will like this one another dark beverage.
Speaker 1 (29:48):
Are you serious or you messing with me, because I
see green on there, check darklogger.
Oh yeah, money I got.
I got you boo dude.
I just had one yesterday.
It is Well, you're gonna haveone today.
It is a season.
Oh, this is way darker, thisdark.
Speaker 2 (30:03):
Yeah, this one's mine , the next one's yours, the last
ones is.
Hopefully mine gets a betterpour than the last one.
Speaker 3 (30:11):
Hard when it's a full can, and you can always.
Speaker 1 (30:13):
You can always double up still I I'm gonna come out
ahead of time and already say Ifeel like a truck that check
dark logger is still Seasonalbeer.
I don't know that.
I'm seeing many people makingthem like summertime.
Speaker 2 (30:30):
But no one's gonna make fetch happen with that.
Speaker 1 (30:33):
It's, this is the way that like.
So I'll.
I was at Brew in Seattle andthey sell pints or half pints,
no flights, and so I was like,all right, well, I can do a few
like Variations, and I startedwith one.
It so it's.
I'm to Bert Gilman brewingright on the Bert Gilman trail
(30:55):
in Seattle.
They had a beer that I didn'tread too much into it and
literally the name Got me intobuying it.
It is called Peter shark.
Do, do, do, do.
Speaker 2 (31:08):
I saw that check in on untapped and I went.
Did I read that right?
Speaker 1 (31:12):
So then I went from Peter shark, which was like a
4.7, like a toffee light beer,to a barley wine in a five ounce
.
So this to a full pint of Czechdark logger.
So that is me, in the wintertime, not drinking IPA's.
Speaker 3 (31:26):
So this is.
We didn't talk about it, yetmentioning it, this is indelible
, not inedible, which?
Speaker 2 (31:33):
is how I do keep.
Speaker 3 (31:34):
This is an indelible mark, yep, an indelible mark on
your soul from drinking it.
This is a Czech dark logger atfour point four percent ABV from
threes brewing.
How metal is that?
Speaker 1 (31:46):
I looked at this because I was like three.
Somebody typed it different andit was three something it was
three I can get there.
Speaker 3 (31:55):
I was gonna jump ahead.
I'll let you know where thatcame from.
It's dark, so they have a blacklogger that is, indelibles
brewed with a hundred percentCzech ingredients is largely
differentiated from other Germanloggers and our lineup by the
Czech logger yeast Used infermentation.
German East deals drier crispbeer, beers, czech yeast, richer
(32:19):
and fuller ones, and they tooka trip 2019, whatever Czech
Republic, and bore pills andthen fell in love with the dark
logger, which is where theystarted burning at four point
four lower ABV, very drinkableFor sure.
So threes brewing.
This is another one.
Deep cut was not on theirwebsite.
Speaker 1 (32:43):
I had to go back to an article from 2015 Dude when
you say you put it research, youare putting in research find it
, and I Didn't even.
Speaker 3 (32:53):
It was still behind a paywall Because it was a New
York post so it was still behinda paywall so you can scroll
down a little bit and then sayand then no, never mind.
Yeah, I'm real fast and read.
So it's three dudes.
It's a Brooklyn based brewingyeah company Three guys and then
their first brewing facilitywas three, three, three Douglas
(33:16):
have.
My guess is that's where thethrees Came from, but they've
got five locations In and aroundlike New York, so it's one of
them I think is like a seasonalbut then Really focused in on
like their main.
One has a coffee shop and arestaurant and a music venue in
(33:37):
addition.
So, like they're.
Speaker 1 (33:40):
You gotta have multiple streams of revenue
streams and life our originallike Thought, ours, many, mine
and my wife's was we talkedabout a potential brewery.
Is Also opening it early as acoffee shop?
Yes, cuz that's she.
I Can't know if she did throughcollege, but then as like
(34:01):
teaching early, she supplementedalso by like, but we started on
the weekends and loved it andso like that would be kind of a
way to like.
The problem is, if you're doingCup coffee stuff, you got to be
theoretically Open and going bya certain time.
Yeah, to then be doing the beerstuff yes to then be doing the
(34:24):
beer stuff.
Well, actually that's the thingis, I think their coffee shop
didn't open, the one she worked,I didn't open till like seven
there's a business, theneighborhood one.
They depends where.
You're still there, stillfunctioning.
But if you're doing beer stuff,you're easily talking about
like a open by seven, notclosing till nine or ten.
If it's you and your wife doingit, that's a split day where
(34:48):
you were maybe getting a fewhours of crossover and that's
about it.
Speaker 2 (34:51):
So but it's like what you said in that article from a
few months ago If I get acoffee and a beer at the same
time and they can offset eachother, oh, I still haven't tried
it.
Yeah, chemically, I have beenexperimenting with another
non-alcohol depressants.
Okay, coffee in the joint.
Speaker 3 (35:19):
Puts a whole different term on the coffee
joint, so they just so.
The other thing about threesbrewing they jumped on
distribution super early so theystarted.
I think Think 2015 14 is whenthey started, right somewhere
(35:43):
around there, but 2020, like, oh, like, leading edge of.
Covid, they starteddistributing, so you can they
say we will, we will send thebeer to you so they'll
distribute within New York Citylike their own drivers, like we
will drive it to you.
But they distribute to 30 states.
Wow, so they say they're inlike 300 or 700 plus bars,
(36:07):
restaurants and Stuff across thecountry and, yeah, 30 states.
They have distribution intothat's from them, not through
like a, I thought I had thewrong site.
Speaker 2 (36:18):
Yeah, when I first pulled it up because it looked
like it fully, like it almostlooked like To war yeah, because
it's like I know we can getburied you anywhere you want was
like holy shit, am I on theright site?
But like, backed out, back backin it.
Yeah, I'm on the right site.
I just went to their store page.
You went directly through themand not through the war, or it?
(36:39):
No, no, this was through to war.
Speaker 3 (36:40):
But doing yeah, but then it was like holy shit.
Speaker 2 (36:43):
Yeah, super, because a lot of the folks that I do the
research on it's like, yeah,we'll ship you beer in the state
.
Speaker 1 (36:49):
Yeah that's like Structures was posted a bunch.
Yeah, I'm about doing stuff.
Speaker 3 (36:54):
It's the same, but good for them.
Getting up speed that fastprobably kept him in business.
And then, yeah, but diverse.
Right, we haven't even talkedabout the beer.
Speaker 2 (37:03):
We don't know, we don't hear it talked about the
beer.
This is nice rolling darklogger dude.
It's what I like about thislogger and what I think I like
the the you word I like aboutloggers.
There's more on the nose thanthere is on the palette, mmm,
(37:24):
like you get in there that I getall the coffee notes in the
dark, whatnot.
But when you hit, when it hitHits the palette and those taste
buds start working.
It's, there's a little bit, IGet the little bit of darkness,
but then once it's, once it's ondown to your tum, tum, it's
done.
Speaker 1 (37:44):
It makes me really think about Doing some kind of
challenge of like Two out ofthree of us don't know what
beers are being poured in, likeliterally being like blindfolded
, like this is like a blindfold.
Speaker 3 (37:56):
Oh, so not looking at this.
I'm not If you are enough of a.
Speaker 1 (38:02):
Brightness.
I'm talking about like if youtake aroma.
Speaker 3 (38:05):
So that's what I'm saying is like if you smell this
, I think it's a stout, andthat's where I wonder like what
there's not enough coffee in itbut I wanted to first this, as I
Want to confuse this with, likea pilsner, no or no?
Speaker 1 (38:24):
It just makes me wonder what I would like
actually be able to Quantify itif I'm not really knowing ahead
of time.
Speaker 3 (38:31):
Okay, yeah, I may go like a brown ale.
Speaker 2 (38:34):
Yeah, yeah, yeah, it reminds me would this isn't
American beer better?
Speaker 1 (38:40):
reminds me of a new castle, you would complain about
the lack of body in a brown alebecause it's a little thin,
yeah, and then realizing thatit's actually a logger.
Speaker 2 (38:52):
Yeah, but fine, I don't, then I don't care, then I
don't care.
Speaker 1 (38:55):
I feel a little better about this, because you
also would be like it's missingsome body, it's missing that.
But then you're like, oh, it'sjust a, it's a freaking 4.8%
logger, like for money, or oh,I'm, I said 4.8 can says 4.4.
Speaker 2 (39:10):
Well, it's okay.
When I was going with well,fine.
Speaker 1 (39:16):
Semantics.
Speaker 3 (39:17):
I was wrong, as I have been apparently more lately
, but we need like a buzzer forthat Someday.
Speaker 1 (39:25):
Brian, you in my wife .
Speaker 2 (39:31):
This beer fridger cuz .
Sorry, beer fridger, I'll getback up to the mic.
Um, I just this isn't a flavor.
I want your round.
This is a fall flavor, kind ofwhat I talked about from the
beginning.
Speaker 1 (39:44):
Yeah, I.
I would love to know more aboutthe.
I may find out the history ofthe style, whether they actually
brew it your round or whetherit is specifically For just a
season, because if it is justfor a season, like that to me is
kind of perfect.
Speaker 3 (40:02):
Yeah, they're just seasonal beer fridge Sounds good
for me.
I would try some of theirlogical conclusion yes, they're
out of focus, they're badwallpaper, they're all or
nothing.
Speaker 1 (40:11):
What are?
Speaker 2 (40:12):
everything was forever.
I was no more beer.
Speaker 3 (40:17):
Fool's air and tyranny and mirrors.
Shop talk they got some funnames is where I was going.
Sound of exclamation.
Nothing is forever.
How about a food for thought?
Speaker 2 (40:27):
It's like there's 10,000 breweries in America and
they all gotta find we only weonly see so many of them, but so
many of them, I feel bad.
Have the ribs.
They have a little.
Yeah, they do.
Merriam-webster word of theyear.
Speaker 3 (40:41):
Oh yeah, so you can get a seasonal mixed case From
them, yes, or a mixed hoppy alescase from them, word I.
Speaker 1 (40:55):
Was it to me how much ?
Speaker 2 (40:57):
I'm looking at it, I'm waiting to, I'm waiting to.
Speaker 3 (41:00):
every time I check I you gotta go through and
shopping this is a problem 20,24, so you're gonna 24 pack of
16 ounce cans once.
So it's gonna be a chunk to getit out here from New York.
It's literally crossing thecountry, yeah, but four cans
each of six different styles ohGreat yeah.
Speaker 2 (41:21):
You got your friendly podcast friends to share with
right the real question is or ifyou're friendly across the
country beer or sends you freebeer, we'll talk about it.
Speaker 1 (41:34):
Is there more in that can yeah?
Speaker 3 (41:35):
Yes, thank you Just go you guys got it.
Speaker 2 (41:39):
I'm gonna finish the rest of this Tasty beer review.
Last month.
Speaker 3 (41:44):
Yeah, the Uh misreviewed maybe.
Yeah, we made amends.
This is a fun like.
Speaker 1 (41:54):
I feel like I'm just like At some point I think we
hit a point where we talk aboutthese Quinoa little breweries
that turns out, or maybe notthat little not that little
they're just not near us yeah.
Speaker 3 (42:07):
And you're like, it's the anti sec bias.
Yes, yes, we are the.
Sec of beer the Northwest isthe SEC of beer.
Oh Okay, so we're beer biasedtowards our conference.
Speaker 2 (42:20):
What is this?
A West Coast IPA no.
Speaker 1 (42:24):
No, no.
What are you?
From the middle of nowhere?
Speaker 2 (42:26):
Iowa what do you know about West Coast IPA?
Speaker 3 (42:29):
all the way in the East Coast.
Speaker 1 (42:31):
You can't make beer out there, listen even part of
this also was made in New YorkCity, part of the West Coast,
does not Make a West Coast IPA.
True, we've literally talked onthis podcast about how, like,
there should be also then aPacific Northwest or Northwest
IPA compared because, yes, butyeah, yes, okay, I get you.
It goes back to talking aboutthe ones Earlier to be in
(42:56):
different places and find, likelegit, really, I just still, I
think to me have, and this is aTime and place thing it was
years and years ago the airportin Las Vegas and there is a
Brewery in the airport and we,on the way out of town, stopped
and got drinks there and it isone of the two times that I can
(43:19):
count three times Right of left,three times for me, so that
I've left beer that I paid forbecause it was not worth
finishing.
Speaker 3 (43:31):
Yeah, but you don't need beer leaving Las Vegas, you
need water and no lecturelights.
Speaker 1 (43:36):
Yes and yes, nothing's.
The IPA was so bad.
Speaker 2 (43:40):
I Need a grease, a cheeseburger and a touch of
alcohol no, to leave Vegas.
Speaker 1 (43:44):
When I leave Vegas, I need a Grilled chicken Caesar
salad so that I can pretend I'mgetting like.
I'm getting a little bit oflike Something.
But I need some greens in mylife.
That's me.
That's my go-to every time I'mtraveling like that.
That's what I'm getting.
Hmm, all right, well, you know,teach their own.
Speaker 3 (44:08):
Yeah, this is a seasonal beer fridge.
Yeah, I would see the L's aregreat.
Speaker 1 (44:14):
Yes, right, that took me a second.
Yeah, I'm.
I'm shocked at how few I'veactually checked in, as much as
I talked about them and enjoythem.
Speaker 3 (44:23):
You were just like.
I love them.
This is my favorite style ofbeers.
Every six times I'll see one ongrab one.
I've checked in.
Speaker 1 (44:28):
Um, and one of them was on this podcast, but it is
true, but like it is a, it's ago-to, it's a thing that like,
particularly in the winterseason, to not have to go full
stout but to get a lot of thatflavor without the.
Speaker 2 (44:43):
yeah, like to me they it can be a flavor in the
flavor in the look in your glass.
Speaker 1 (44:50):
Yes, it could be an all-day drinker With more flavor
and but, like there, there isLess alcohol than my macro light
beer I have on the back endhere like God.
Speaker 3 (45:05):
It doesn't even say doesn't show it on the camera.
Speaker 1 (45:08):
Oh no, 4.2.
So ballpark, two more so, buthere's the deal.
Speaker 2 (45:13):
What the the yeah, but what, what?
What would Brad Klazowski say?
Speaker 1 (45:20):
Kizlowski, kizlowski.
Speaker 2 (45:21):
What would Brad Kizlowski say about you not
having that macro?
Speaker 1 (45:25):
Yeah, Tall boy.
This the promise.
It's a good, nice beer that I'mnot just gonna treat as my like
.
No offense, brad, but if Idon't, if we get to end this and
I don't finish this Dumping,it's going in the same baby but
I am not dumping no one For it.
Yeah, I didn't.
(45:45):
Someone else did number two.
That is way better.
Speaker 2 (45:49):
Yeah, it's way better .
Speaker 1 (45:51):
Yes, but yeah, give me like a rotator of all the
Czech dark vloggers For all ofwinter season.
I want it starting in likemid-October through the end of
February.
Okay, I just want a rotator ofCzech dark vloggers in my fridge
all the time.
Put this one in it, this one init.
(46:13):
Yeah, I can't go to New York toget it.
I've literally never been to.
Speaker 3 (46:19):
They will ship it to you.
Speaker 1 (46:22):
It costs a lot to get it shipped in state.
I don't want to know how muchit costs to get a ship from New
York.
Speaker 2 (46:28):
Well then, we just got to get this ship popular, so
our distributors start bringingit in, baby.
Speaker 1 (46:33):
There you go, because I think even I looked at
getting it from structures andit was like you got to buy a
whole case and and then theshipping what's a couple 30
bombs between friends?
Speaker 2 (46:45):
That that's the key.
That's probably if we can.
Speaker 1 (46:50):
I'm not doing on my own there you go.
I'm not gonna chug this listen.
Speaker 3 (46:54):
He's gonna say my glass is empty.
I know I've been enjoying thisBrian did top off, so he'll
finish his, but the rest of ourglasses are empty.
Hopefully yours are too.
Speaker 1 (47:05):
We'll be soon.
Speaker 3 (47:06):
We'll catch you next time.
Speaker 1 (47:18):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking, we're not on the pod.
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go by.
Office of war.
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