On this episode of ABR LIVE!, Brian is back and still mostly alive. Today we are diving into Moneybeer - Alec, Brian, and Chad each put together a dream 6-pack for our next Tavour crate. But just like your favorite penny-pinching MLB front office, we are working with a limited budget. On top of that we are limited to the beers that have landed at ABR LIVE! HQ via Tavour. While we reveal our crates we weigh in on a couple of heavyweight brews from Civil Society Brewing and Fair State Co-Op.
Civil Society Brewing
Tropical Envy NEIPA
16 oz - Tavour Crate
10% ABV
Fair State Co-Op
Biggie Jumbo
12 oz - Tavour Crate
10% 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
Review Podcast.
Speaker 2 (00:10):
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 meAlec.
Speaker 3 (00:26):
The bananas, up until like the 60s, weren't entirely
different species of banana.
Speaker 2 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics, whateverelse comes up.
Speaker 1 (00:40):
We invite you to pour yourself a drink and hang out
with us.
Get my untapped open, dude.
It feels like it feels likeit's been forever.
Speaker 2 (00:56):
It hasn't been forever, it's been like two
months.
Speaker 1 (00:57):
Well, and because we were at Iron Horse, well, but
that's the thing is, becauseIron Horse we did, but it was so
like different than justsitting here and doing it, that
like I was watching the one youguys did without me and I'm just
like I don't remember the lasttime I like sat down and
actually did a podcast, so yeah,yeah, because it was like two
(01:20):
or three weeks, yeah, and thenwe got the opportunity to go to
Iron Horse.
Speaker 2 (01:27):
We'll keep going on that.
But to start things up, yes,brian is back, we're together
again.
Speaker 1 (01:31):
I am Survived Barely man.
It came back around too, so itwas no longer a cardboard cut
out.
Yeah, I was kind of cracking up.
My favorite part is the thoughtbubble things that kept popping
up.
Right, yes, it's included.
Speaker 2 (01:47):
So, fun fact, I rendered, I did a lot more
bubbles, but then I rendered outthe video like the night before
.
I had to get it done, just likein high school.
I apologize Last minute.
Yeah, I, there's a littleeyeball because I had hide them
all to do some stuff and Irendered it out with them all
(02:08):
gone, so I had to redo it again.
Oh, that's not morning.
So there were some more.
So maybe when we do a Chad'sversion of all these directors
cut yeah, we'll get a director'scut, yeah, but today, yes, we
are episode 43.
Yeah, title TBD the JackieRobinson episode.
(02:31):
There you go, it's a better one.
There we go.
We're going to go through ourmoney beer.
Speaker 1 (02:36):
Yeah, wait, is he 43 or is he 42?
He might have been 42 also.
Speaker 3 (02:41):
Richard Petty episode .
Speaker 1 (02:42):
Richard Petty episode .
Speaker 2 (02:45):
There would be a note somewhere here, yeah, where we
fixed that.
I think he's 42.
Yeah, but in addition to ourmoney, beers we're going to be
drinking from civil societybrewing, oh yeah, tropical Envy.
A triple New England IPA, oh,nepa, oh, we're still strong,
okay.
And then Skippings rolling, andthen Bikki Jumbo, imperial
(03:08):
style from Fair State BrewingCooperative, cooperative, which
we had their tasty, tasty coldlast summer.
Speaker 1 (03:20):
Which might make a return in later part of this
episode.
Speaker 2 (03:24):
Oh nice, nice, I've been mulling through their chill
state CBD waters.
Speaker 1 (03:31):
Oh yeah, I saw that in the fridge.
Yeah.
So is it?
It's just a hot water with CBD,though, and THC.
Speaker 2 (03:38):
Oh okay, so it's not just like yeah, but it's like,
so, like the, the CBD is likeeating fiber with how the carbs
are yeah, by the fiber of theCBD, kind of it's a great wind
down Because kind of a co.
Speaker 1 (03:59):
it's a separate company technically, but like
Bailbreaker does the sun gaze.
Okay, the THC one.
Speaker 2 (04:05):
And I've had theirs yeah.
Speaker 1 (04:07):
I had one of the five milligram ones one time, pretty
solid.
Speaker 2 (04:11):
It's like having a high ABV beer Just a nice one,
but just one yeah.
Just one.
Speaker 3 (04:18):
Not mad about it.
No sugar?
Speaker 2 (04:20):
Oh, all right, let's check it out, I just want to rip
the Band-Aid off and providetheir money beer, since I have
mine in front of me.
Speaker 1 (04:27):
I just pulled mine up , did you?
Yeah, I was checking thismorning that I had it complete.
Well, because I was like I saidI was watching the old episodes
, yeah, and show prep, what,yeah, sort of.
And that's when I was like I'mpretty sure I did that weeks ago
, like filled it out, yeah, andso, oh, we filled this out
(04:48):
months ago.
Speaker 3 (04:49):
What?
Because we planned to do like amonth before we actually
recorded it, yeah, and theneverything kept getting Well,
and then that's what.
Speaker 1 (04:56):
and I was like, oh well, maybe I should look
because, like there's probablydifferent beers since what.
I filled it out and then Irealized I haven't had any of
them because I wasn't on theepisodes in the change.
So wait, you said you're doingthe list before we pour beer.
Speaker 3 (05:09):
So we're going to mix it in.
So I'll do my list with pourbeer, chavadu, a bit list.
That way we're not justspamming, we're going to do.
Speaker 1 (05:16):
Oh, we mean where you guys spent the first half
drinking beer of the episode andthen just being nerds for the
entire second half.
Yeah.
Speaker 3 (05:21):
We're going to take advantage of you not being here.
That was a lot of nerd stuff.
So $42 beer budget and socaveat, we talked about this.
Speaker 2 (05:32):
And so we are putting together a to work rate.
Yeah six beer, a six pack ofall the beers that we have had
in to war up to.
Speaker 3 (05:42):
But you can't go over $42, cannot go over $42, but
it's a four great, so it'snothing local or available here.
So, like some of our favoritebeers, a boundary Bay and
Ironhorns right, right, rightand not going to be and that
includes shipping to my door.
Speaker 2 (05:55):
So this was all in price to my oh.
That doesn't make me feel alittle better, so I can't under
$42 six pack delivered to mydoor.
Speaker 3 (06:05):
So start, I hit $42 on the nose.
Okay, nice, by design oraccident and accident.
I had a couple of tweaksthrough that.
When I first did the list, Ihad like five Sours.
I think I still ended up withthree Sours, but two of them I
don't count as actual SoursBecause they're smoothie beers.
(06:25):
Don't want to miss, yeah.
So Coastal Sunrise versionseven.
That was probably my favoritebeer we reviewed over the last
12 months.
Speaker 1 (06:34):
If there's any crossover, do we say or we just
wait and told it's your turn?
Speaker 2 (06:39):
No, no, a lot of reps .
Speaker 3 (06:40):
Yeah, that one's on mine too.
Yeah, that was one of myfavorite beers that we reviewed,
so that was my first was it abottle or was it a can?
It was a can because I saidthat was one of the few beers
that I stole.
Speaker 1 (06:50):
Oh, really that you're like actually taking this
one really do.
Speaker 3 (06:53):
so that was my favorite beer.
Yeah, I have to have a directorin your to vorcrate, so I chose
mango marshmallow Sweet.
You could have replaced any ofthe chunk.
Yeah, the chunk mangomarshmallow.
Bro, we have the same list.
Sorry, I went back and forth,but yeah, any of the director,
that's just the one I picked.
I think that one I did pick, soit was like 50 cents cheaper,
(07:16):
so it got me to the 42 guys.
Speaker 1 (07:18):
I picked it Because I think that was our first one,
yes, yeah, and and I thinkthat's the one that then I had
in the morning playing videogames Like weeks later, yeah, so
to me it just like kind of waslike the quintessential, like
start to this trekker, like Yepstuff.
Speaker 3 (07:34):
So yeah, for my IPA I want King Citra the Imperial.
Ipa I want.
King over Emperor Citra, just alittle bit different, little
bit more drinkable In my opinion.
Little star, star size on frompale up off to carry.
Speaker 1 (07:52):
Oh, that's one of the last times I was here.
We had that one.
That's the one in bed, and thenyeah yeah, I'll throw it
through like branches.
Speaker 2 (08:01):
Yeah, yeah yeah, yeah , woods.
Speaker 3 (08:04):
Then for a logger at it, paper lantern by cerebral
brewing.
It was a coin flip between thatand Yamabiko it's a both
Japanese style loggers, but Iended up with paper lantern.
I actually had to go back andlisten to the reviews on which I
almost did yeah, to figure outwhich one I liked better.
But I paper lantern.
And then I wrapped it up withBrian's favorite spicy pickle
(08:27):
monster.
Hell yeah, which technically afruited sour, but I don't count
that as like a Sour yeah fruitedsour.
That's just kind of its ownthing, but that was so, did you
actually?
Speaker 1 (08:38):
do multiple variations, so you had a
different list, looked at itmore like this is too many sours
and so you switched it out.
Or was it just the money thatyou switched?
Speaker 3 (08:46):
I just switched because I had like five.
Five of the six were sour, so Istill ended up with three.
Speaker 1 (08:50):
Technically, kind of year.
Speaker 3 (08:52):
Like you've always been, the more into sours, but I
don't count pickle monsters asour really, I mean, and then I
don't the smoothies are thesmoothies a sour, but it's not
really.
Yeah, I got a sour beer.
So that's my list.
That's my 42 dollars.
I expect that in the mail.
Speaker 2 (09:07):
We'll do some kind of Graphic and whatnot.
See what I can do.
There you go.
Speaker 1 (09:11):
I've had got a few weeks, so oh yeah, so tell me
this, I can look it up, becauseI.
Speaker 2 (09:20):
Didn't do that much.
Out of Jupiter, florida, fromcivil society brewing.
Oh, tropical envy, their tripleNEPA, nepa.
Speaker 1 (09:29):
I don't know, england , ipa, what we'll figure it out,
well we'll workshop that yeah,I don't think you want to call
it a NEPA.
No, tropical envy, tropicalenvy Okay, I had a Jupiter
Florida, I definitely have not.
Speaker 3 (09:44):
So it's Jupiter and West Palm Beach.
They have two locations now,but Jupiter is where they
started.
Um, I didn't do a ton.
Speaker 1 (09:53):
Okay, I was wondering with this, it's a?
It's a collab, yes, with Abrewery that I've heard a lot
about, but I've never had one oftheir beers vitamin C brewing
At a mass Massachusetts.
Speaker 3 (10:04):
So that's a weird not weird, but interesting collapse
in both East Coast.
Yeah, so it's a true, they cando England they got some New
England.
Speaker 1 (10:13):
Yeah, it could be part of why they decided to do
it.
Yes, so, um, I love I love thecolor on this I've.
I've heard a lot about vitaminC.
Um, because every time I heartheir name it makes me think of
that like graduation song thatwas by a like singer named
vitamin C.
Oh, so you guys are right now.
It came out like eitherprobably before probably, if I
(10:34):
hear, or our year.
Speaker 3 (10:35):
Well, this is vitamin C sea.
Speaker 2 (10:37):
Yes, yes, Um, oh, so we're not fighting scurvy with
this vitamin.
Speaker 3 (10:42):
You might be hit.
From the looks of it, you are.
So this is.
Yeah, I'm getting lots ofgrapefruit, citra Galatine
mosaic brew, one Citra cryo, soit's a full body, then juicy, uh
, tropical fruit medley from thehops and layers of stone fruit,
uh, essars from the yeast.
Yeah, I dialed.
Speaker 2 (11:02):
I dialed your headphones in, so you and me are
about the same level, so you'reyou're hitting everything I
hear.
Speaker 3 (11:09):
Oh, you might fight scurvy with this.
Speaker 1 (11:11):
Yeah, that's, the smell is really nice, like it is
um, I've always wanted, I like,would love to try to get better
at um picking out particularthings.
But like to me, like this iscitrus, but like I don't know,
like I can't tell you just fromthe spell, like, oh, is it more
grapefruit or is it more orangeor whatever, but like it is when
(11:35):
it's almost like um this thesmell is a little bit like
smelling the bag of hops.
Yes, like where it's.
It's that like Not um, I don'tknow, you just get the like
fresh, like that really freshhoppy smell.
Like where it's just kind oflike Jumping into your nostrils.
(11:58):
Yeah, like it really.
It really does come out of theglass a bit there.
Oh, give it a.
Speaker 2 (12:04):
Swizzle, swizzle.
Speaker 3 (12:06):
Oh yeah, that really I didn't do a ton of research on
civil city, our civil society.
Speaker 2 (12:13):
One thing was uh, it's founded by three dudes.
I think I got that far.
Uh, their whole mantra is wewant to make uh tasty beer for
the people in our area and If uhbasically kind of support our
local area with tasty, tastybeer, which?
Speaker 3 (12:29):
and I think it's tasty beer.
Two cousins and a Friend, Ithink, and they have like so
very family forward.
They have like something thateach of their like grandparents
or great grandparents so like,yeah, you have this like uh
Memorial flag from their greatgrandfather Served and like an
eagle that one of thegrandfather's carved and so
pretty cool stuff.
And then the one that jumpedout, uh, coming out of our Iron
(12:51):
horse tour, was they name eachone of their tanks.
Oh, so it's in, the one theyhave here is harriett.
So we have whatever tropicalenvy and harriett right now
we're going to transfer out.
So they name them all afterlike family members and stuff.
But I thought that was kind of.
It's very cool Looking at allthose tanks trying to figure out
how you keep track.
Oh yeah, a1b1c.
(13:11):
Yeah, now make which name moreum, I really like their logo.
Speaker 1 (13:16):
It's like kind of uh, um, I don't know if it's on the
can there, but it's like a.
Is that the slice of grapefruit?
Speaker 3 (13:22):
No, it's like a dog french.
Speaker 1 (13:24):
Yeah, almost like a french bulldog or like a boston
terrier or something, but likewith kind of extra long ears.
Um, and then in the suit, in asuit, yes.
So yeah, nice, yeah, they gotsome cool merch stuff with it.
Speaker 2 (13:39):
Um, I, I like the little.
Oh, oh yeah, the can is nice,yeah, you got the, you got the
old, you got the guy with thetelescope, kind of it gave me
the.
I picked this because it kindof gave me the vibe of springs
on the way and we were going tobe recording this.
Um, spring, spring, spring, isit wants to start?
(14:01):
So bad when they're.
Speaker 3 (14:03):
I don't know where their brewery facility is or
their tap room, but the I meanjupiter's on the water.
Speaker 1 (14:08):
West Palm Beach.
I mean, their two locations arejupiter and what you call me
each, so they're southeastflorida.
Speaker 3 (14:13):
Yeah, so very fitting , can art?
Speaker 2 (14:16):
I would love to Get my feet in some sand and sip
this, I think this is.
This is great for kind of ourspring Dampness that we get up
here in the northwest, but Icould definitely see myself
sipping, sipping on this 70snice.
Speaker 1 (14:36):
Problem for me is the 10%.
Speaker 3 (14:40):
Oh, did we not mention that part yeah?
Speaker 1 (14:41):
10% alcohol.
Speaker 3 (14:42):
Yeah, it's a triple.
Yeah, wow, doesn't taste like a10%, but no no, it does not and
that's what.
Speaker 1 (14:50):
When I first drank it , that was my first thought.
It's like oh, this is one thatlike, that's one One they're at
the, at a Taproom they're notgoing to give you.
Speaker 3 (15:00):
Pint of this and probably.
Speaker 2 (15:02):
This would be an eight ounce or a five ounce.
Speaker 1 (15:04):
Yeah, you're probably going 10 or 11 Maybe.
Speaker 2 (15:08):
Yeah, and um, okay, see, I can feel the booze now a
little bit.
Yeah, I can't feel my tongue.
Speaker 1 (15:14):
So, yeah, it's a little bit when it comes to that
.
That's the only thing that'slike.
Um, you certainly didn't makesure you're not having more than
one like well.
Speaker 3 (15:24):
Well, both of ours today are 10%ers, so yes, yeah,
but we're also doing it intasters.
Speaker 1 (15:30):
Yeah, yeah, so.
Speaker 3 (15:35):
This is tasty.
Nobody telling you this is 10%.
You, there is the booziness toit and now I can feel it on my
tongue.
Yes, I would not peg this as amid mid tier, like you're gonna
go seven and a half eight.
Yeah, that's what I wasthinking, brew houses are on
site.
So, yeah, for both of them.
Speaker 2 (15:51):
Yeah, and they.
I think they've been aroundsince the mid 20 teens as well.
So another all the I think allthe folks that we're going to
get into today kind of croppedup about the same time as iron
horse, kind of that.
Speaker 1 (16:08):
Iron horse technically was around earlier.
Speaker 2 (16:11):
iron horse is longer but um, most of these folks are
og kind of Getting in at thatbeginning of the craft, so
they're fairly mature.
Speaker 3 (16:20):
Well, I know this was , even in its current iteration,
early or mid aughts.
Speaker 1 (16:26):
Yeah, Um 452 different beers on the lots of
them, yeah.
Speaker 2 (16:31):
I mean, and also which makes sense if you're
brewing it in at the tap room?
Speaker 1 (16:34):
Yeah, especially if you're doing different stuff at
each location and doing that.
So, um, and the thing is like Imean it's you're not seeing
through it, you're getting areally bright yellow.
Speaker 3 (16:47):
Yeah, it's.
Speaker 1 (16:51):
And it is like there's a little bit of a
thickness to it, but not in likea smoothie kind of way, but
just more that like it's ahearty one like this is what.
Speaker 2 (17:01):
Like when you first told me about haze's.
This is kind of it makes sense,because they brought in the
Vitamin C.
Speaker 1 (17:11):
Yeah, folks up there where this kind of this is why
when people say, go, we got ahaze and it's like when, what
are we talking about?
So this to me is that sometimesit's just a cloudy IPA.
This is a New England IPA.
Yeah, a haze is like Unfilteredor like they're just that style
.
This is full-on juice bomb newEngland IPA like.
Speaker 3 (17:34):
Well, and all the ones I looked at for this
recording session listed them asNew England slash haze now, so
it looks like the nomenclatureis just moving.
There's a difference.
But yeah, call them whateverinterchangeably.
And they say it's juicy and Idon't know whether the alcohol
is making it Feel less juicybecause I want to call this a
juicy IPA.
(17:55):
This is I would, would you?
Yeah, it's not, oh, but it's.
Speaker 2 (17:59):
I mean, I think there's something to that,
because I'm going back tokettlehead pulpy that was like
that was juicy, that wasslapping the face juicy.
I Think, yeah, with a littlebit of that, less booze.
If this, if we had the doubleor the single version of this I
was gonna say I wonder how muchhas to do with it being a triple
(18:21):
that's.
Speaker 3 (18:21):
I'm saying it's alcohol because it's got a bit
more of a drier finish.
But I'm not mad at you see.
No, it's not at all.
Speaker 2 (18:27):
It's just fine.
But you know what?
I just looked at the can.
It says double and you pay alittle on the can really, but it
was like what you guyseverywhere else on top has it as
a triple.
Anyways, cool, yeah, oh yeah,any last thoughts, we're gonna
(18:47):
do all the.
We'll do all the fridging atthe end For the folks on the
YouTubes so we can do thebookmarks, oh.
Speaker 1 (18:55):
Yeah, I got you.
Oh yeah, you said that on thevideo is watching, but it didn't
make sense and now it does.
Man, I'm a little slow on theupdates.
Okay, like you, just.
Oh.
Oh, I didn't did I do it.
Speaker 2 (19:07):
Everyone give it is give it a huge.
Speaker 1 (19:09):
I didn't touch mine.
I know that it's me.
I didn't think I touched it,but I'm a juice.
Speaker 2 (19:18):
Give it a little twist.
Give them my physically, givethem a kid.
It's done, is it?
I don't hear it.
Speaker 1 (19:28):
Well, cuz you just messed with, I hear everything
cheese one of these days, right.
Speaker 2 (19:41):
Oh, it is okay, don't touch it.
Oh god, there it is again.
No, okay, we're good, we'regood, lord.
I'm gonna cut all that out.
Speaker 3 (19:49):
Yeah, let's put that back.
Speaker 2 (19:51):
Oh no, that's going on the shorts.
Speaker 3 (19:53):
Oh, something's going in your shorts.
Speaker 1 (19:57):
Yeah, it sounds it's fine.
I mean we're fine.
We're fine, it's just gonna getus.
Speaker 3 (20:02):
Moving on.
Yes, chad, you want to shareyour.
Speaker 2 (20:08):
So I will Lead things off with, from director brewing
, the chunk mango marshmallow,for sure.
Part of this was we didn't knowyou had a roll beer, oh yeah.
And so I think you guys gotlike the first few, like it was
(20:28):
when we're the old way out.
So I think some of us got likethe different.
Yours came out as like glug.
I got this lunch, yeah, so I'mputting that back in there
because I want to taste it again, rolling it properly.
Then my second one is the punchbowl cake From woven water
brewing, and that was one wedidn't do it on the episode, I
(20:50):
brought it in and that was aInstagram post for Valentine's
Day.
Well, that's cheating.
That you can't.
You can't from the board.
Is it on the list?
It was in the bear fridge, youguys know, is it on this list?
Speaker 3 (21:01):
It was like the ones we didn't quite get to.
Speaker 2 (21:03):
It's on the list, but same thing.
This is the one that had thecake in it and I didn't roll it,
so I wanted to go back in timeand roll again.
It was on the list.
Speaker 3 (21:12):
Your list is like beers.
You wish you had to try over.
That was it?
That's okay.
Speaker 2 (21:16):
Okay, so out of all the beers in that list, that was
the only one that we haven'ttasted on the pod.
Speaker 1 (21:21):
This still feels a little shenanigan II, but you
know I.
Speaker 2 (21:25):
Make up the rules.
Speaker 1 (21:25):
It's his list, I mean it also, it's his list and it's
.
It was his game anyways.
Speaker 2 (21:30):
So next up, spike, spicy pickle monster from
prayers, mm-hmm, mm-hmm, mm-hmm,mm-hmm.
Then cold from fair state co-op, it's good call.
And then Yamabiko rice logger.
Okay, so yeah, I was.
I was the same thing as you waslike I had the cerebral butt.
There was a something about theYamabiko that I really just
(21:53):
dialed in.
Speaker 3 (21:53):
I think it was because it, but it was more
recent, so I had to go back andlisten to the two of you fresh
in my mind Um.
Speaker 2 (21:59):
And then, to round it out, I'm going with the knock
dark check.
Oh, that was always see.
Brewing, that was a good onetoo, and mine came in at 37
bucks.
Speaker 3 (22:10):
Oh, saving some money five bucks cheaper.
Speaker 2 (22:12):
My first one was $80, I thought I.
But in my hubris I thought Icould sneak a few of the uh kind
of limited release ones thatwere very expensive.
I tried to get a couple.
I tried to put a couple barrelaged and I tried to get the yeah
(22:34):
, cause there's one that we'regoing to be trying a little bit
later today.
I was going to try to sneak thejester king in there, but oh,
yeah, but like the yeah Causeeven the barric brewing you're
like you're losing like almost a
Speaker 3 (22:47):
third of your budget.
It's gone.
Speaker 1 (22:50):
Yeah, yeah, cause that one.
Then there was death of the sun.
Have we had that?
Speaker 2 (22:58):
one, yet that one is a TBD, okay.
So some of the like, yeah, yeah, yeah, the published date we
quite haven't gotten to.
Speaker 3 (23:05):
That one was slotted.
It has been slaughtered acouple of times, I think.
Speaker 1 (23:08):
Well, that one, and then the one on the list that I
saw in your fridge today that Ireally want to try, is the squid
ink.
Speaker 2 (23:15):
Yes, that's coming out with the water themed
episode, because we have squidink and then ocean water.
Yeah, yeah, yeah, okay,gimmicks, yeah.
Well, you know, themes, themes,themes.
Yeah, you know, unfortunately.
Fortunately we got to do thewonderful visited iron horse, so
kind of.
Speaker 1 (23:36):
Oh, yeah, I did, did, I do some things.
Not mad about it.
It was a pleasant surprise.
Speaker 3 (23:40):
Yes, Absolutely so.
Speaking of fair state, yeah,moving on to Biggie Jumbo, that
was all your list, right I'mgoing to cut it off?
Nope.
Speaker 2 (23:49):
We got Biggie Jumbo Imperial Stout.
Speaker 3 (23:52):
Imperial it's called double on the can.
Speaker 1 (23:57):
What is it?
What's the name?
Again?
Speaker 3 (23:58):
Biggie Jumbo.
Speaker 1 (23:59):
Biggie Jumbo, you should pay attention more.
Speaker 3 (24:00):
This is thick.
Speaker 2 (24:03):
Scary looking.
Yeah, this is a thick stout.
Oh, yeah, baby, this was.
We'll post a little.
I'll post a little video.
This was our pass that around.
Oh, if you follow our Instagram, you saw us doing a little hot
beer poking action withunauthorized tools and we did
(24:25):
buy the official ones.
I have an official hot beerpoker now.
Yeah, Food safe Food safe.
We did the Biggie Jumbo in thatvideo will be appearing here.
Oh yeah, that's why I've had itbefore.
The can was familiar, so we, soyou, made you try this one.
I'm caramelized Biggie.
Speaker 3 (24:39):
Jumbo you did yeah, yeah, oh.
So Biggie Jumbo double stout,10% alcohol Frigid Minnesota
winners are the perfect pairingfor this double stout.
Biggie Jumbo is brewed withhigh quality malts, just enough
hops to balance out the flavorand that's it.
This robust stout is simply andstraightforwardly rich, roasty,
malty and chocolatey.
A hearty, warming beer for thecoldest months of the year.
Speaker 1 (25:03):
Yeah.
So it seems like I haven'tsmelt it, I haven't done
anything, but it seems likereally, their intent with this
is a more straightforward, bigbodied stout, but not like.
It's not barrel age, it's notmaple syrup added, it's not like
a bunch of other stuff Likethey talk about it.
Return to a strong stout thatfinishes dry and lets the beer
(25:24):
speak for itself.
No ridiculous sweetness oradjuncts, just a simple beer
with high quality malts and ourhouse bittering hop.
So so you're.
I'm intrigued to be able to tryit to see like, because I feel
like a lot of times to get.
When people are getting to thatbig 10% or higher ABV, they're
usually doing something with it,barreling it there and a bunch
(25:47):
of stuff this didn't call outany of that Artificially Doing
some kind of shenanigans, Ithink, to get the sugars or
different things.
Yeah.
There's a lot of malts in there, yeah, I mean.
Speaker 3 (25:56):
I don't know about poundage wise, but I'm missing
Right.
Speaker 2 (25:57):
But, yeah you're going to have to do a lot of
malts anyway.
Yeah, you swirl this thing.
It's a, it's a hurdy-gurdy, butyou don't and I think maybe
it's the difference of it notbeing barrel-edged or something.
Speaker 1 (26:07):
You're not getting the like.
You're not getting the vanilla,you're not getting the tannins
In the boozy like of it, You'regetting a little more that
alcohol bite is there becausethere's not, like some other
blended flavors, kind ofknocking it down.
Speaker 2 (26:24):
But I don't like on first blush.
Yeah, it's just that.
That's just a nice big stoutGetting some of that Roasty malt
.
There's a little bit.
There's a little bit of thatburn from the booze, I think I
(26:45):
mean you get more of that.
And I'm getting that kind ofmulti bite I guess it's what I'm
going to call it, but the darkRoasty like like the dark roast
coffee kind of that bitternesscomes through.
Speaker 1 (26:55):
Yeah but not not like there's coffee in it or that
type, like it's not getting tothat much, because even like you
get a little bit of like achocolatey smell and taste too,
but that obviously is just likethem playing with the malts and
stuff, because favorite profileis chocolatey malty and Roasty,
and I think Roasty's the onewith the coffee.
Speaker 2 (27:15):
I'm getting that Roasty thing, and then.
So when we did do theunauthorized hot beer poking
with this Yep, oh yeah, thebiggest thing on that was all
that foam it creates yeah, thatwarm foam.
And then you get that cold,then the beer comes, so it
starts warm, getting that nicefoam, it's like it's like a
(27:37):
nitro's it, and then that coldbeer hits after.
It is just a.
Speaker 3 (27:43):
It's like apple pie and ice cream yes, I mean just
that cold.
It's like beer all the way Likea Pazuki.
Speaker 1 (27:47):
I don't know what that is From BJs, where you get
the.
They make a fresh hot Enjoy.
Bjs, but I've never had aPazuki Cookie and then ice cream
on top.
One of these days we're goingto get through an episode
without.
Today is not that day.
Speaker 3 (28:02):
No, two different sides of the coin today in beers
for sure.
Yeah.
All the 10% is interesting too.
Yes.
Speaker 1 (28:10):
I was going to say the can for the Biggie Jumbo
honestly, like if you told methat was like a New England IPA,
like a triple IPA.
I'm like, yes, that makes a tonof sense.
It's like the coloring it'sjust kind of funny to go with,
like a really bright colorfulcan For a stout.
And then, yes, you have this.
Speaker 3 (28:29):
When I was looking at their beer list and obviously
probably not all of them are ontheir website but I was looking
for, like a Biggie.
Do they have a regular stout?
The?
Speaker 1 (28:41):
I'll have to pull this back up, let me, because
the way they talked about it isthat it's almost like they just
use the phrase Biggie Jumbo ingeneral in their tap room,
because it says in our tap roommost people know, quote Biggie
Jumbo refers to a big old beer,and so I'm not sure if, like
(29:03):
it's like a rotating.
Yes.
Speaker 3 (29:05):
Is it a?
Speaker 1 (29:05):
rotator, or is it like a phrasing?
They used to be Like that.
Somehow it just became likewhat kind of Biggie Jumbo beer
do you have today?
And then finally they seem tokind of put an actual hit to
this and then everyone went yeah, that's Biggie Jumbo.
Speaker 3 (29:22):
Yeah, maybe their beer on their website, as I was
clicking through that, perfectlyepitomizes today, as we're
looking forward to spring, we'rein the throws of winter,
exiting winter.
They have an all grayeverywhere, which I feel like is
a perfect beer for today or forthe last six months it is a
(29:43):
cold IPA.
So it could be tasty.
It looks like they have alittle bit more.
Speaker 2 (29:51):
They have a ton in our tap room.
Oh yeah, their whole thing hascome to the tap room.
I did do the chill states,obviously, that we talked about.
Those get delivered to yourdoor.
Speaker 1 (30:01):
The all gray everywhere is a collab with
Wayfinder out of Portland thereyou go, so then that's where the
all gray everywhere can't go.
Speaker 2 (30:08):
Probably Yep.
They probably went out to Brutein Portland in November,
november, january.
Speaker 1 (30:18):
First, it's the one that had so cold, but they were
selling it in like 12 packs,right, yes, they were crafty,
they were the one that you couldget it shipped.
Yes, okay, that's what Ithought.
Speaker 2 (30:31):
Yeah, to not everywhere, yeah, but if you're
in the state, yeah, you can gopick, you get it.
Speaker 1 (30:39):
Shipped from them to you.
One of those beer rules.
Speaker 2 (30:44):
Beer laws yeah.
Speaker 4 (30:45):
Interstate beer laws yeah there's a lot of Well
that's nice.
Speaker 2 (30:51):
I'm mad about it.
Speaker 3 (30:52):
Yeah, I thought they had something, or this was
something they were carving intothe whatever classic beer aisle
, I don't remember.
Yeah.
Speaker 1 (30:57):
I know it's one of those I like.
I vaguely remember it, but Ican't.
I can't remember the wholething.
But on their website.
Speaker 3 (31:04):
It's in 12 packs.
Speaker 1 (31:05):
Yeah, I mean, but so again, they are a co-op.
So the only other co-op that Ibrewery co-op that I know of is
in Greenwood in Seattle.
Oh, I mean, there's a ton ofthem Flying bike.
Speaker 3 (31:17):
Washington's first co-op.
Oh yeah, yeah, yeah, becausethey found about it from, like a
co-op in Colorado or somethinglike that.
They meaning Fair state.
Okay yeah, so there's a few ofthem.
Speaker 2 (31:28):
And they got like 2000 some member right now.
Speaker 1 (31:31):
Which I think is way more than even flying bike pad.
Speaker 2 (31:35):
But if you were going to having a good community that
wants to come drink your beer,I think that's a great thing,
especially when you know part ofwhat we learned at Ironhorses.
Go into the tap room, yeah,please drink draft?
Speaker 3 (31:50):
Yeah, yeah, because unfortunately fair state's going
through a little bit of arestructuring, restructuring.
Speaker 1 (31:58):
Yeah, I mean I don't know enough about what the
actual business plan would bewhen you have 2,000 people kind
of all having some ability to,yeah, and ensure that there is
some hierarchy and differentthings still.
But like that still can't bethe simplest way to train, I
don't think they run the backend.
No all 2,000 people.
Speaker 3 (32:19):
No, that's more of like a what should we make next?
Speaker 1 (32:21):
and, yeah, involved, then we'll put your name on the
wall and well, even like atFlying Bike, I feel like they
have like like brewing dayswhere like people can come in
and do stuff or like make theirown and then potentially more
mass produce.
Speaker 3 (32:35):
But you're not writing checks or dealing with
HR or any of that.
Speaker 1 (32:40):
No, that's a lot of people do that.
Did you have more to?
Speaker 3 (32:45):
say no, all I've got for them.
Speaker 1 (32:47):
You got a list to go through, yeah, and so I'm gonna
start off with the duplicates,the final crate, sorry, and I
will start off first of all withcold.
There you go From FerstayBrewing.
It really was just one of thefirst, I think, like lighter
(33:08):
beers that we like as like a.
To me it really hit solidly aslike just a standard, like
drinkable anytime, like just tohave as like, especially, I
think, the idea of having you beable to buy it in the 12 pack
as it being like your go-to,just like house beer, I guess a
sort of thing, sorry, like that.
(33:32):
I also had Chonk the MangoMarshmallow Nice, like we talked
about, with it being theirfirst kind of real dip into the
smoothie beers.
I mean, I think that one andjust the, I think it broke our
mind.
That's what I was gonna sayalong those lines.
Is it really just kind of wasthe first that like I think I
had known about them and hadseen them but not really had one
(33:54):
, and it literally just was likewhat in the hell is going on
here?
I also had Coastal Sunrise.
I just remember that beer beingso like just solid, enjoyable,
like we actually knew how toroll the beer that one wasn't a
roll one.
Speaker 3 (34:13):
No, that was just.
That was a straight-up sour.
Speaker 1 (34:16):
Yeah.
It was a fruited sour, but itwasn't.
But that that's.
That is the one that weactually said and we've said it
for a few of them.
This is the one that to me, wasthe like the most like simple
mimosa-y, just fruited sour,where it's like it almost was
like having a sour New EnglandIPA, where it just was kind of
(34:38):
like a really good blend of thestyles and everything.
The K&R was also pretty onpoint, yeah.
So then two of them that reallykind of like I think one I said
it was I couldn't believe itwasn't made in the Pacific
Northwest and that was Rainmakerfrom Torch and Crab.
(35:02):
The first New York beer.
That one, and then, I think, didwe have another one from them,
or I think I just got one fromyou found another from a hop
club that I was in that I gotthat one.
So and Rainmaker was actually apaleo, not an IPA, so, somewhat
accidentally fitting with my newgeneral policy, I don't have
(35:24):
any IPA's on here.
Next one Nectaron wallpaper.
Yeah, nectaron, I reallyenjoyed it here.
And then I think that was whenI was still doing social stuff
and I took that one and reallydid enjoy getting to drink that
again and have it again.
So that's, and that's one ofthose.
To me that was like I think itwas like a more of a hopped like
(35:45):
Pilsner Nectaron, obviously,yep, and so having a good blend
of like kind of being IPA-ishbut still lighter.
So really enjoyed that one.
And then I actually have onethat is local to us that I don't
think any of you guys realizedthere was a local one that we
had on there.
Speaker 2 (36:04):
I think there is, I know From Matchless.
Do you know which one?
It is so close?
The Saloon Lager, yes.
Speaker 1 (36:11):
So close to Pilsner, braven and adventurous.
Speaker 2 (36:13):
The Saloon.
Speaker 1 (36:13):
Lager Was also just another solid one that to me,
like there was a little bit ofextra flavor in there, but still
just kind of a chill like that.
It makes me think of when Iused to go and hang out in
Seattle and was like livingthere.
I would always end up goingdown before meeting up with
people and I would end upsitting at this like one bar and
(36:35):
would always get just like awhiskey and they used to have a
beer called like Old Seattle,just a slugger, and so to me it
kind of was reminiscent of likea blend of that, yeah, and an
experience.
Speaker 2 (36:46):
That was totally my.
It's still the it's in thefridge.
Yeah, I think I've seen it, soit was.
Speaker 1 (36:54):
Did they have?
It was Matchless at the beerfestival.
Speaker 2 (36:59):
Yes, they did not have this.
Speaker 1 (37:02):
They didn't have that one.
Speaker 2 (37:04):
Oh god, I forgot what they had.
I remember what they had, butit was a.
It was a.
It was a Pale, ale Okay.
Speaker 1 (37:13):
So, oh, and my crate Came in at 39.
Even there you go nice right inthe middle.
So yeah, the I think it was thethat it's like Colch's and
loggers like I have, but I havea Pilsner, a colch and a logger,
so you're looking at likePretty cheap for that.
(37:37):
So, like my actual price,average per can is 650.
Speaker 2 (37:44):
Yeah, and now that I'm looking at mine, I have two
smoothies hours, a kettle sour,a Colch and two loggers.
Speaker 3 (37:55):
Yeah, yeah.
So it's a drop just down alittle bit to no IPA's, I Do we.
Speaker 1 (38:01):
We're gonna end up having to like, get ourselves
into, like, a whole IPA revivalto like.
Speaker 3 (38:06):
IPA's, but I think Citra.
Speaker 1 (38:08):
Yeah, yeah you, but that's what saying.
You're the only one that hasthe traditional like IPA on
there, but it's and a doubledouble IPA.
Speaker 2 (38:16):
Yeah from the website DIPPA, but it was.
We have so many IPA's, it'salmost like that's just I don't
need.
This is like a yeah, it's aspecial thing and what these are
special and that's why, likerealistically, I'm probably not
ordering Matchless off of.
Speaker 3 (38:38):
To war you're gonna run out of the tum water.
Speaker 1 (38:40):
Yeah, like it's, I could figure that out like I get
it.
And in the real world I'mprobably not.
Like, if I'm less, I'm tryingto keep it under a budget, I'm
probably not also ordering acoleslaw of there.
No, but they just were onesthat like that is kind of the
upside of like a Tavor thing orgetting that crate or doing
(39:01):
those types of sampling is thatyou're like You're able to find
some different things and trysome different stuff and I mean
you pay, you're gonna pay for it, but if it's including shipping
, like it's like 550 for a tallboy, I think all of mine were 16
ounces to yeah, my mostexpensive one was eight bucks.
Oh no, the course, the punchbowl cake, the colesha's only in
(39:23):
12 ounces.
Speaker 3 (39:24):
Yeah, so I see, pickle monster was a 12 other
thing.
Everything else was 16.
Speaker 2 (39:27):
Yeah, yeah, my average.
I did my average ounces, so myaverage ounce was 14 ounces.
I can.
That's because I had I had 312sand 316.
Speaker 1 (39:36):
Oh yeah, I had everything 16, except for one.
Speaker 3 (39:38):
Yeah and I put it on my list, but I probably don't
need more than 12 spicy picklemonster.
No, no.
Speaker 2 (39:44):
And no matter how it, it's excellent, we love it.
I put it on my top six Nope tofour, but you only need 12
ounces.
I you don't.
Can you need it?
It's never gonna happen becauseCans are fucking expensive.
The little eight ounce.
Speaker 3 (40:02):
Oh I go.
Can't be eight skin, you canwhatever.
Speaker 2 (40:05):
Some hot of some I.
But the problem is you can't.
It doesn't use the same top asa 12, or no, I mean.
So if somebody has a canningline, they can't.
So that makes me so I have.
Speaker 1 (40:16):
I wonder about this because so I was a Stemma and
Bellingham and they do a lot ofcanning of their stuff, and then
we were doing a flight and Igot they had a Rum barrel I
think, but barrel aged Scotchale.
Okay, yes, it was really good.
And then I looked and I'm like,oh, there's something like in
like a, like a skinny can.
(40:38):
That's interesting.
It's that beer, they likeskinny candy and so they're not
Like I'd have to double check itwhat?
Even like a 10 ounce?
Yeah, I'm not even sure if it'sbecause it it's almost like
those seltzer cans, it's like amonth.
Speaker 2 (40:54):
Is it like I, would you not?
Speaker 1 (40:55):
just do a normal 12 ounce can, instead of doing the
skinny branding?
Speaker 3 (41:00):
Yeah, yeah um and to irritate grocery stores because
it doesn't fit on the shelf witheverything else.
Speaker 2 (41:07):
It's so, but they a little cough the Piotin coffee
section with the red bowls.
Speaker 1 (41:13):
Yeah, oh yeah, but yeah, they, they have a can, so
I think you can do.
I just saw they do.
Uh oh 12 ounce, so four packsand just shrink this guy down.
That's the thing.
But yeah, but it's.
I mean, it's a Little skinnies,yeah.
So like I don't know kind ofdifferent, instead of just being
(41:34):
a regular 12 ounce can, butlike I don't know why, why do
the tall skinny instead ofmarketing?
Yeah, I guess be different.
Speaker 3 (41:44):
Yeah, all right, I think that's it, unless you got
any news to know, I think.
Speaker 2 (41:50):
I think kind I'd like to kick the news to another one
that this was a nice littleyeah it's a rack and stack, or
however you want to rank.
Oh yeah, I'm back and forth, ohyeah.
Speaker 3 (41:58):
Yeah, we got gotta rank the beer.
I go tropical envy over Biggiejumbo.
They're both solid.
I don't know that.
I'm skilled enough to actuallydo points.
I've done it the last coupletimes.
They're both good.
Out of the two, I prefertropical envy Stouts not really
(42:20):
my thing anyway.
I mean the weather is perfectfor it.
It's a little early fortropical envy trend more that
way that 10% both of them aregonna be.
I'd be more apt to get well,the 12 or helps.
More apt to get them on draftwhere you would get yes.
So tropical envy takes outbiggie jumbo in the battle for
(42:43):
my pal this week.
Speaker 1 (42:46):
The one thing I'll say about the biggie jumbo is, a
lot of times when you'regetting these types of beers
like I said, that bigger Body10% you're also getting all that
other stuff.
This doesn't have the overlysweetness like a lot of those
other ones.
So I'm wondering if it'ssomething that I might cycle in
a little bit more Instead ofhaving, like the giant barrel
(43:07):
aged maple syrup be blah, blah,blah.
But to me it's still a seasonalthing.
Yeah, maybe going and getting aSmallish pour at the taphouse
if it's there, I'm occasionallyhaving it.
But yeah, the 10%ers are kindof tough for me that you gotta
have the time and space for it.
(43:27):
But that Is a solid New EnglandIPA, so I mean you clearly
can't complain about that, so Iprobably would.
I would actually buy more.
A four pack of the stealth,though to have around, just
because a 10% IPA is Pretty rarefor me.
I'll buy one can every once ina while is about where I'm at.
Speaker 2 (43:53):
I think overall, yes, tropical envy wins the day for
me.
But if we are November toJanuary and I want to feel warm
and cozy inside my house, I'mgonna have the biggie jumbo.
Yeah, I think I'm gonna try topick up a few more of these,
stash them in the fridge forsummer, but I Would put both
(44:18):
these in the beer fridgeSeasonally.
Same man, I could the samething as you.
Mm-hmm, there's so many IPA,but that's fantastic.
Tropical envy is fantastic.
That's probably one of theBetter.
Like, if we redid the ourcrates, oh yeah, I would
probably put that in my cratetoday.
Yeah, I would be interested tolook and see.
(44:41):
I don't know that I gave it.
Like.
Speaker 1 (44:47):
Super high rankings as, like, a triple IPA on
Untapped, but it does make mereally happy, like, basically,
where it might rank with others.
Not that I'm out there drinkingtriples all the time.
Yeah, wasn't that K?
Thanks Bye, wasn't that atriple?
Isn't that what you had?
(45:07):
You were drinking as yourbackup beer at the in one of
those episodes.
Yes, the like that K things by2022, degenerate.
Yep, backup beer with a tripleIPA.
I gotta get the beer out of myfridge.
Speaker 2 (45:18):
Yeah, that's one way to do it.
Yeah, the fun beer poker in oneof these, it's definitely big
jumbo big jumbo all day, so arewe.
Speaker 1 (45:27):
Are we gonna end up doing an episode?
That is that, cuz I've neverhad it.
We got to do some content forthe.
Speaker 2 (45:34):
Gram and the shorts today, so we're gonna be for the
shorts.
Yeah, you do short things gonnamake me every time.
Yeah, we're gonna be pokingsome black raven in some
boundary Bay In a few minutesafter we wrap up here.
It's in the top half of mytriple IPA's that I've ranked so
, but it's not saying it's on.
Speaker 3 (46:00):
All right, it's better than some and not as good
as others.
Speaker 1 (46:04):
I don't know.
I'm trying to think of when Ihad this other one, that I gave
a really good score to you, butI don't think it was with you
guys.
Yeah, probably not.
No, all right, yeah, let's gofor it.
Yeah, our glasses are empty.
Yeah, your's are too.
Speaker 3 (46:21):
We'll catch you next time.
Speaker 4 (46:28):
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
Review Podcast.
Speaker 2 (00:10):
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 meAlec.
Speaker 3 (00:26):
The bananas, up until like the 60s, weren't entirely
different species of banana.
Speaker 2 (00:32):
And Chad Hit me like a bacon bar Review some beer,
talk about beer topics, whateverelse comes up.
Speaker 1 (00:40):
We invite you to pour yourself a drink and hang out
with us.
Get my untapped open, dude.
It feels like it feels likeit's been forever.
Speaker 2 (00:56):
It hasn't been forever, it's been like two
months.
Speaker 1 (00:57):
Well, and because we were at Iron Horse, well, but
that's the thing is, becauseIron Horse we did, but it was so
like different than justsitting here and doing it, that
like I was watching the one youguys did without me and I'm just
like I don't remember the lasttime I like sat down and
actually did a podcast, so yeah,yeah, because it was like two
(01:20):
or three weeks, yeah, and thenwe got the opportunity to go to
Iron Horse.
Speaker 2 (01:27):
We'll keep going on that.
But to start things up, yes,brian is back, we're together
again.
Speaker 1 (01:31):
I am Survived Barely man.
It came back around too, so itwas no longer a cardboard cut
out.
Yeah, I was kind of cracking up.
My favorite part is the thoughtbubble things that kept popping
up.
Right, yes, it's included.
Speaker 2 (01:47):
So, fun fact, I rendered, I did a lot more
bubbles, but then I rendered outthe video like the night before
.
I had to get it done, just likein high school.
I apologize Last minute.
Yeah, I, there's a littleeyeball because I had hide them
all to do some stuff and Irendered it out with them all
(02:08):
gone, so I had to redo it again.
Oh, that's not morning.
So there were some more.
So maybe when we do a Chad'sversion of all these directors
cut yeah, we'll get a director'scut, yeah, but today, yes, we
are episode 43.
Yeah, title TBD the JackieRobinson episode.
(02:31):
There you go, it's a better one.
There we go.
We're going to go through ourmoney beer.
Speaker 1 (02:36):
Yeah, wait, is he 43 or is he 42?
He might have been 42 also.
Speaker 3 (02:41):
Richard Petty episode .
Speaker 1 (02:42):
Richard Petty episode .
Speaker 2 (02:45):
There would be a note somewhere here, yeah, where we
fixed that.
I think he's 42.
Yeah, but in addition to ourmoney, beers we're going to be
drinking from civil societybrewing, oh yeah, tropical Envy.
A triple New England IPA, oh,nepa, oh, we're still strong,
okay.
And then Skippings rolling, andthen Bikki Jumbo, imperial
(03:08):
style from Fair State BrewingCooperative, cooperative, which
we had their tasty, tasty coldlast summer.
Speaker 1 (03:20):
Which might make a return in later part of this
episode.
Speaker 2 (03:24):
Oh nice, nice, I've been mulling through their chill
state CBD waters.
Speaker 1 (03:31):
Oh yeah, I saw that in the fridge.
Yeah.
So is it?
It's just a hot water with CBD,though, and THC.
Speaker 2 (03:38):
Oh okay, so it's not just like yeah, but it's like,
so, like the, the CBD is likeeating fiber with how the carbs
are yeah, by the fiber of theCBD, kind of it's a great wind
down Because kind of a co.
Speaker 1 (03:59):
it's a separate company technically, but like
Bailbreaker does the sun gaze.
Okay, the THC one.
Speaker 2 (04:05):
And I've had theirs yeah.
Speaker 1 (04:07):
I had one of the five milligram ones one time, pretty
solid.
Speaker 2 (04:11):
It's like having a high ABV beer Just a nice one,
but just one yeah.
Just one.
Speaker 3 (04:18):
Not mad about it.
No sugar?
Speaker 2 (04:20):
Oh, all right, let's check it out, I just want to rip
the Band-Aid off and providetheir money beer, since I have
mine in front of me.
Speaker 1 (04:27):
I just pulled mine up , did you?
Yeah, I was checking thismorning that I had it complete.
Well, because I was like I saidI was watching the old episodes
, yeah, and show prep, what,yeah, sort of.
And that's when I was like I'mpretty sure I did that weeks ago
, like filled it out, yeah, andso, oh, we filled this out
(04:48):
months ago.
Speaker 3 (04:49):
What?
Because we planned to do like amonth before we actually
recorded it, yeah, and theneverything kept getting Well,
and then that's what.
Speaker 1 (04:56):
and I was like, oh well, maybe I should look
because, like there's probablydifferent beers since what.
I filled it out and then Irealized I haven't had any of
them because I wasn't on theepisodes in the change.
So wait, you said you're doingthe list before we pour beer.
Speaker 3 (05:09):
So we're going to mix it in.
So I'll do my list with pourbeer, chavadu, a bit list.
That way we're not justspamming, we're going to do.
Speaker 1 (05:16):
Oh, we mean where you guys spent the first half
drinking beer of the episode andthen just being nerds for the
entire second half.
Yeah.
Speaker 3 (05:21):
We're going to take advantage of you not being here.
That was a lot of nerd stuff.
So $42 beer budget and socaveat, we talked about this.
Speaker 2 (05:32):
And so we are putting together a to work rate.
Yeah six beer, a six pack ofall the beers that we have had
in to war up to.
Speaker 3 (05:42):
But you can't go over $42, cannot go over $42, but
it's a four great, so it'snothing local or available here.
So, like some of our favoritebeers, a boundary Bay and
Ironhorns right, right, rightand not going to be and that
includes shipping to my door.
Speaker 2 (05:55):
So this was all in price to my oh.
That doesn't make me feel alittle better, so I can't under
$42 six pack delivered to mydoor.
Speaker 3 (06:05):
So start, I hit $42 on the nose.
Okay, nice, by design oraccident and accident.
I had a couple of tweaksthrough that.
When I first did the list, Ihad like five Sours.
I think I still ended up withthree Sours, but two of them I
don't count as actual SoursBecause they're smoothie beers.
(06:25):
Don't want to miss, yeah.
So Coastal Sunrise versionseven.
That was probably my favoritebeer we reviewed over the last
12 months.
Speaker 1 (06:34):
If there's any crossover, do we say or we just
wait and told it's your turn?
Speaker 2 (06:39):
No, no, a lot of reps .
Speaker 3 (06:40):
Yeah, that one's on mine too.
Yeah, that was one of myfavorite beers that we reviewed,
so that was my first was it abottle or was it a can?
It was a can because I saidthat was one of the few beers
that I stole.
Speaker 1 (06:50):
Oh, really that you're like actually taking this
one really do.
Speaker 3 (06:53):
so that was my favorite beer.
Yeah, I have to have a directorin your to vorcrate, so I chose
mango marshmallow Sweet.
You could have replaced any ofthe chunk.
Yeah, the chunk mangomarshmallow.
Bro, we have the same list.
Sorry, I went back and forth,but yeah, any of the director,
that's just the one I picked.
I think that one I did pick, soit was like 50 cents cheaper,
(07:16):
so it got me to the 42 guys.
Speaker 1 (07:18):
I picked it Because I think that was our first one,
yes, yeah, and and I thinkthat's the one that then I had
in the morning playing videogames Like weeks later, yeah, so
to me it just like kind of waslike the quintessential, like
start to this trekker, like Yepstuff.
Speaker 3 (07:34):
So yeah, for my IPA I want King Citra the Imperial.
Ipa I want.
King over Emperor Citra, just alittle bit different, little
bit more drinkable In my opinion.
Little star, star size on frompale up off to carry.
Speaker 1 (07:52):
Oh, that's one of the last times I was here.
We had that one.
That's the one in bed, and thenyeah yeah, I'll throw it
through like branches.
Speaker 2 (08:01):
Yeah, yeah yeah, yeah , woods.
Speaker 3 (08:04):
Then for a logger at it, paper lantern by cerebral
brewing.
It was a coin flip between thatand Yamabiko it's a both
Japanese style loggers, but Iended up with paper lantern.
I actually had to go back andlisten to the reviews on which I
almost did yeah, to figure outwhich one I liked better.
But I paper lantern.
And then I wrapped it up withBrian's favorite spicy pickle
(08:27):
monster.
Hell yeah, which technically afruited sour, but I don't count
that as like a Sour yeah fruitedsour.
That's just kind of its ownthing, but that was so, did you
actually?
Speaker 1 (08:38):
do multiple variations, so you had a
different list, looked at itmore like this is too many sours
and so you switched it out.
Or was it just the money thatyou switched?
Speaker 3 (08:46):
I just switched because I had like five.
Five of the six were sour, so Istill ended up with three.
Speaker 1 (08:50):
Technically, kind of year.
Speaker 3 (08:52):
Like you've always been, the more into sours, but I
don't count pickle monsters asour really, I mean, and then I
don't the smoothies are thesmoothies a sour, but it's not
really.
Yeah, I got a sour beer.
So that's my list.
That's my 42 dollars.
I expect that in the mail.
Speaker 2 (09:07):
We'll do some kind of Graphic and whatnot.
See what I can do.
There you go.
Speaker 1 (09:11):
I've had got a few weeks, so oh yeah, so tell me
this, I can look it up, becauseI.
Speaker 2 (09:20):
Didn't do that much.
Out of Jupiter, florida, fromcivil society brewing.
Oh, tropical envy, their tripleNEPA, nepa.
Speaker 1 (09:29):
I don't know, england , ipa, what we'll figure it out,
well we'll workshop that yeah,I don't think you want to call
it a NEPA.
No, tropical envy, tropicalenvy Okay, I had a Jupiter
Florida, I definitely have not.
Speaker 3 (09:44):
So it's Jupiter and West Palm Beach.
They have two locations now,but Jupiter is where they
started.
Um, I didn't do a ton.
Speaker 1 (09:53):
Okay, I was wondering with this, it's a?
It's a collab, yes, with Abrewery that I've heard a lot
about, but I've never had one oftheir beers vitamin C brewing
At a mass Massachusetts.
Speaker 3 (10:04):
So that's a weird not weird, but interesting collapse
in both East Coast.
Yeah, so it's a true, they cando England they got some New
England.
Speaker 1 (10:13):
Yeah, it could be part of why they decided to do
it.
Yes, so, um, I love I love thecolor on this I've.
I've heard a lot about vitaminC.
Um, because every time I heartheir name it makes me think of
that like graduation song thatwas by a like singer named
vitamin C.
Oh, so you guys are right now.
It came out like eitherprobably before probably, if I
(10:34):
hear, or our year.
Speaker 3 (10:35):
Well, this is vitamin C sea.
Speaker 2 (10:37):
Yes, yes, Um, oh, so we're not fighting scurvy with
this vitamin.
Speaker 3 (10:42):
You might be hit.
From the looks of it, you are.
So this is.
Yeah, I'm getting lots ofgrapefruit, citra Galatine
mosaic brew, one Citra cryo, soit's a full body, then juicy, uh
, tropical fruit medley from thehops and layers of stone fruit,
uh, essars from the yeast.
Yeah, I dialed.
Speaker 2 (11:02):
I dialed your headphones in, so you and me are
about the same level, so you'reyou're hitting everything I
hear.
Speaker 3 (11:09):
Oh, you might fight scurvy with this.
Speaker 1 (11:11):
Yeah, that's, the smell is really nice, like it is
um, I've always wanted, I like,would love to try to get better
at um picking out particularthings.
But like to me, like this iscitrus, but like I don't know,
like I can't tell you just fromthe spell, like, oh, is it more
grapefruit or is it more orangeor whatever, but like it is when
(11:35):
it's almost like um this thesmell is a little bit like
smelling the bag of hops.
Yes, like where it's.
It's that like Not um, I don'tknow, you just get the like
fresh, like that really freshhoppy smell.
Like where it's just kind oflike Jumping into your nostrils.
(11:58):
Yeah, like it really.
It really does come out of theglass a bit there.
Oh, give it a.
Speaker 2 (12:04):
Swizzle, swizzle.
Speaker 3 (12:06):
Oh yeah, that really I didn't do a ton of research on
civil city, our civil society.
Speaker 2 (12:13):
One thing was uh, it's founded by three dudes.
I think I got that far.
Uh, their whole mantra is wewant to make uh tasty beer for
the people in our area and If uhbasically kind of support our
local area with tasty, tastybeer, which?
Speaker 3 (12:29):
and I think it's tasty beer.
Two cousins and a Friend, Ithink, and they have like so
very family forward.
They have like something thateach of their like grandparents
or great grandparents so like,yeah, you have this like uh
Memorial flag from their greatgrandfather Served and like an
eagle that one of thegrandfather's carved and so
pretty cool stuff.
And then the one that jumpedout, uh, coming out of our Iron
(12:51):
horse tour, was they name eachone of their tanks.
Oh, so it's in, the one theyhave here is harriett.
So we have whatever tropicalenvy and harriett right now
we're going to transfer out.
So they name them all afterlike family members and stuff.
But I thought that was kind of.
It's very cool Looking at allthose tanks trying to figure out
how you keep track.
Oh yeah, a1b1c.
(13:11):
Yeah, now make which name moreum, I really like their logo.
Speaker 1 (13:16):
It's like kind of uh, um, I don't know if it's on the
can there, but it's like a.
Is that the slice of grapefruit?
Speaker 3 (13:22):
No, it's like a dog french.
Speaker 1 (13:24):
Yeah, almost like a french bulldog or like a boston
terrier or something, but likewith kind of extra long ears.
Um, and then in the suit, in asuit, yes.
So yeah, nice, yeah, they gotsome cool merch stuff with it.
Speaker 2 (13:39):
Um, I, I like the little.
Oh, oh yeah, the can is nice,yeah, you got the, you got the
old, you got the guy with thetelescope, kind of it gave me
the.
I picked this because it kindof gave me the vibe of springs
on the way and we were going tobe recording this.
Um, spring, spring, spring, isit wants to start?
(14:01):
So bad when they're.
Speaker 3 (14:03):
I don't know where their brewery facility is or
their tap room, but the I meanjupiter's on the water.
Speaker 1 (14:08):
West Palm Beach.
I mean, their two locations arejupiter and what you call me
each, so they're southeastflorida.
Speaker 3 (14:13):
Yeah, so very fitting , can art?
Speaker 2 (14:16):
I would love to Get my feet in some sand and sip
this, I think this is.
This is great for kind of ourspring Dampness that we get up
here in the northwest, but Icould definitely see myself
sipping, sipping on this 70snice.
Speaker 1 (14:36):
Problem for me is the 10%.
Speaker 3 (14:40):
Oh, did we not mention that part yeah?
Speaker 1 (14:41):
10% alcohol.
Speaker 3 (14:42):
Yeah, it's a triple.
Yeah, wow, doesn't taste like a10%, but no no, it does not and
that's what.
Speaker 1 (14:50):
When I first drank it , that was my first thought.
It's like oh, this is one thatlike, that's one One they're at
the, at a Taproom they're notgoing to give you.
Speaker 3 (15:00):
Pint of this and probably.
Speaker 2 (15:02):
This would be an eight ounce or a five ounce.
Speaker 1 (15:04):
Yeah, you're probably going 10 or 11 Maybe.
Speaker 2 (15:08):
Yeah, and um, okay, see, I can feel the booze now a
little bit.
Yeah, I can't feel my tongue.
Speaker 1 (15:14):
So, yeah, it's a little bit when it comes to that
.
That's the only thing that'slike.
Um, you certainly didn't makesure you're not having more than
one like well.
Speaker 3 (15:24):
Well, both of ours today are 10%ers, so yes, yeah,
but we're also doing it intasters.
Speaker 1 (15:30):
Yeah, yeah, so.
Speaker 3 (15:35):
This is tasty.
Nobody telling you this is 10%.
You, there is the booziness toit and now I can feel it on my
tongue.
Yes, I would not peg this as amid mid tier, like you're gonna
go seven and a half eight.
Yeah, that's what I wasthinking, brew houses are on
site.
So, yeah, for both of them.
Speaker 2 (15:51):
Yeah, and they.
I think they've been aroundsince the mid 20 teens as well.
So another all the I think allthe folks that we're going to
get into today kind of croppedup about the same time as iron
horse, kind of that.
Speaker 1 (16:08):
Iron horse technically was around earlier.
Speaker 2 (16:11):
iron horse is longer but um, most of these folks are
og kind of Getting in at thatbeginning of the craft, so
they're fairly mature.
Speaker 3 (16:20):
Well, I know this was , even in its current iteration,
early or mid aughts.
Speaker 1 (16:26):
Yeah, Um 452 different beers on the lots of
them, yeah.
Speaker 2 (16:31):
I mean, and also which makes sense if you're
brewing it in at the tap room?
Speaker 1 (16:34):
Yeah, especially if you're doing different stuff at
each location and doing that.
So, um, and the thing is like Imean it's you're not seeing
through it, you're getting areally bright yellow.
Speaker 3 (16:47):
Yeah, it's.
Speaker 1 (16:51):
And it is like there's a little bit of a
thickness to it, but not in likea smoothie kind of way, but
just more that like it's ahearty one like this is what.
Speaker 2 (17:01):
Like when you first told me about haze's.
This is kind of it makes sense,because they brought in the
Vitamin C.
Speaker 1 (17:11):
Yeah, folks up there where this kind of this is why
when people say, go, we got ahaze and it's like when, what
are we talking about?
So this to me is that sometimesit's just a cloudy IPA.
This is a New England IPA.
Yeah, a haze is like Unfilteredor like they're just that style
.
This is full-on juice bomb newEngland IPA like.
Speaker 3 (17:34):
Well, and all the ones I looked at for this
recording session listed them asNew England slash haze now, so
it looks like the nomenclatureis just moving.
There's a difference.
But yeah, call them whateverinterchangeably.
And they say it's juicy and Idon't know whether the alcohol
is making it Feel less juicybecause I want to call this a
juicy IPA.
(17:55):
This is I would, would you?
Yeah, it's not, oh, but it's.
Speaker 2 (17:59):
I mean, I think there's something to that,
because I'm going back tokettlehead pulpy that was like
that was juicy, that wasslapping the face juicy.
I Think, yeah, with a littlebit of that, less booze.
If this, if we had the doubleor the single version of this I
was gonna say I wonder how muchhas to do with it being a triple
(18:21):
that's.
Speaker 3 (18:21):
I'm saying it's alcohol because it's got a bit
more of a drier finish.
But I'm not mad at you see.
No, it's not at all.
Speaker 2 (18:27):
It's just fine.
But you know what?
I just looked at the can.
It says double and you pay alittle on the can really, but it
was like what you guyseverywhere else on top has it as
a triple.
Anyways, cool, yeah, oh yeah,any last thoughts, we're gonna
(18:47):
do all the.
We'll do all the fridging atthe end For the folks on the
YouTubes so we can do thebookmarks, oh.
Speaker 1 (18:55):
Yeah, I got you.
Oh yeah, you said that on thevideo is watching, but it didn't
make sense and now it does.
Man, I'm a little slow on theupdates.
Okay, like you, just.
Oh.
Oh, I didn't did I do it.
Speaker 2 (19:07):
Everyone give it is give it a huge.
Speaker 1 (19:09):
I didn't touch mine.
I know that it's me.
I didn't think I touched it,but I'm a juice.
Speaker 2 (19:18):
Give it a little twist.
Give them my physically, givethem a kid.
It's done, is it?
I don't hear it.
Speaker 1 (19:28):
Well, cuz you just messed with, I hear everything
cheese one of these days, right.
Speaker 2 (19:41):
Oh, it is okay, don't touch it.
Oh god, there it is again.
No, okay, we're good, we'regood, lord.
I'm gonna cut all that out.
Speaker 3 (19:49):
Yeah, let's put that back.
Speaker 2 (19:51):
Oh no, that's going on the shorts.
Speaker 3 (19:53):
Oh, something's going in your shorts.
Speaker 1 (19:57):
Yeah, it sounds it's fine.
I mean we're fine.
We're fine, it's just gonna getus.
Speaker 3 (20:02):
Moving on.
Yes, chad, you want to shareyour.
Speaker 2 (20:08):
So I will Lead things off with, from director brewing
, the chunk mango marshmallow,for sure.
Part of this was we didn't knowyou had a roll beer, oh yeah.
And so I think you guys gotlike the first few, like it was
(20:28):
when we're the old way out.
So I think some of us got likethe different.
Yours came out as like glug.
I got this lunch, yeah, so I'mputting that back in there
because I want to taste it again, rolling it properly.
Then my second one is the punchbowl cake From woven water
brewing, and that was one wedidn't do it on the episode, I
(20:50):
brought it in and that was aInstagram post for Valentine's
Day.
Well, that's cheating.
That you can't.
You can't from the board.
Is it on the list?
It was in the bear fridge, youguys know, is it on this list?
Speaker 3 (21:01):
It was like the ones we didn't quite get to.
Speaker 2 (21:03):
It's on the list, but same thing.
This is the one that had thecake in it and I didn't roll it,
so I wanted to go back in timeand roll again.
It was on the list.
Speaker 3 (21:12):
Your list is like beers.
You wish you had to try over.
That was it?
That's okay.
Speaker 2 (21:16):
Okay, so out of all the beers in that list, that was
the only one that we haven'ttasted on the pod.
Speaker 1 (21:21):
This still feels a little shenanigan II, but you
know I.
Speaker 2 (21:25):
Make up the rules.
Speaker 1 (21:25):
It's his list, I mean it also, it's his list and it's
.
It was his game anyways.
Speaker 2 (21:30):
So next up, spike, spicy pickle monster from
prayers, mm-hmm, mm-hmm, mm-hmm,mm-hmm.
Then cold from fair state co-op, it's good call.
And then Yamabiko rice logger.
Okay, so yeah, I was.
I was the same thing as you waslike I had the cerebral butt.
There was a something about theYamabiko that I really just
(21:53):
dialed in.
Speaker 3 (21:53):
I think it was because it, but it was more
recent, so I had to go back andlisten to the two of you fresh
in my mind Um.
Speaker 2 (21:59):
And then, to round it out, I'm going with the knock
dark check.
Oh, that was always see.
Brewing, that was a good onetoo, and mine came in at 37
bucks.
Speaker 3 (22:10):
Oh, saving some money five bucks cheaper.
Speaker 2 (22:12):
My first one was $80, I thought I.
But in my hubris I thought Icould sneak a few of the uh kind
of limited release ones thatwere very expensive.
I tried to get a couple.
I tried to put a couple barrelaged and I tried to get the yeah
(22:34):
, cause there's one that we'regoing to be trying a little bit
later today.
I was going to try to sneak thejester king in there, but oh,
yeah, but like the yeah Causeeven the barric brewing you're
like you're losing like almost a
Speaker 3 (22:47):
third of your budget.
It's gone.
Speaker 1 (22:50):
Yeah, yeah, cause that one.
Then there was death of the sun.
Have we had that?
Speaker 2 (22:58):
one, yet that one is a TBD, okay.
So some of the like, yeah, yeah, yeah, the published date we
quite haven't gotten to.
Speaker 3 (23:05):
That one was slotted.
It has been slaughtered acouple of times, I think.
Speaker 1 (23:08):
Well, that one, and then the one on the list that I
saw in your fridge today that Ireally want to try, is the squid
ink.
Speaker 2 (23:15):
Yes, that's coming out with the water themed
episode, because we have squidink and then ocean water.
Yeah, yeah, yeah, okay,gimmicks, yeah.
Well, you know, themes, themes,themes.
Yeah, you know, unfortunately.
Fortunately we got to do thewonderful visited iron horse, so
kind of.
Speaker 1 (23:36):
Oh, yeah, I did, did, I do some things.
Not mad about it.
It was a pleasant surprise.
Speaker 3 (23:40):
Yes, Absolutely so.
Speaking of fair state, yeah,moving on to Biggie Jumbo, that
was all your list, right I'mgoing to cut it off?
Nope.
Speaker 2 (23:49):
We got Biggie Jumbo Imperial Stout.
Speaker 3 (23:52):
Imperial it's called double on the can.
Speaker 1 (23:57):
What is it?
What's the name?
Again?
Speaker 3 (23:58):
Biggie Jumbo.
Speaker 1 (23:59):
Biggie Jumbo, you should pay attention more.
Speaker 3 (24:00):
This is thick.
Speaker 2 (24:03):
Scary looking.
Yeah, this is a thick stout.
Oh, yeah, baby, this was.
We'll post a little.
I'll post a little video.
This was our pass that around.
Oh, if you follow our Instagram, you saw us doing a little hot
beer poking action withunauthorized tools and we did
(24:25):
buy the official ones.
I have an official hot beerpoker now.
Yeah, Food safe Food safe.
We did the Biggie Jumbo in thatvideo will be appearing here.
Oh yeah, that's why I've had itbefore.
The can was familiar, so we, soyou, made you try this one.
I'm caramelized Biggie.
Speaker 3 (24:39):
Jumbo you did yeah, yeah, oh.
So Biggie Jumbo double stout,10% alcohol Frigid Minnesota
winners are the perfect pairingfor this double stout.
Biggie Jumbo is brewed withhigh quality malts, just enough
hops to balance out the flavorand that's it.
This robust stout is simply andstraightforwardly rich, roasty,
malty and chocolatey.
A hearty, warming beer for thecoldest months of the year.
Speaker 1 (25:03):
Yeah.
So it seems like I haven'tsmelt it, I haven't done
anything, but it seems likereally, their intent with this
is a more straightforward, bigbodied stout, but not like.
It's not barrel age, it's notmaple syrup added, it's not like
a bunch of other stuff Likethey talk about it.
Return to a strong stout thatfinishes dry and lets the beer
(25:24):
speak for itself.
No ridiculous sweetness oradjuncts, just a simple beer
with high quality malts and ourhouse bittering hop.
So so you're.
I'm intrigued to be able to tryit to see like, because I feel
like a lot of times to get.
When people are getting to thatbig 10% or higher ABV, they're
usually doing something with it,barreling it there and a bunch
(25:47):
of stuff this didn't call outany of that Artificially Doing
some kind of shenanigans, Ithink, to get the sugars or
different things.
Yeah.
There's a lot of malts in there, yeah, I mean.
Speaker 3 (25:56):
I don't know about poundage wise, but I'm missing
Right.
Speaker 2 (25:57):
But, yeah you're going to have to do a lot of
malts anyway.
Yeah, you swirl this thing.
It's a, it's a hurdy-gurdy, butyou don't and I think maybe
it's the difference of it notbeing barrel-edged or something.
Speaker 1 (26:07):
You're not getting the like.
You're not getting the vanilla,you're not getting the tannins
In the boozy like of it, You'regetting a little more that
alcohol bite is there becausethere's not, like some other
blended flavors, kind ofknocking it down.
Speaker 2 (26:24):
But I don't like on first blush.
Yeah, it's just that.
That's just a nice big stoutGetting some of that Roasty malt
.
There's a little bit.
There's a little bit of thatburn from the booze, I think I
(26:45):
mean you get more of that.
And I'm getting that kind ofmulti bite I guess it's what I'm
going to call it, but the darkRoasty like like the dark roast
coffee kind of that bitternesscomes through.
Speaker 1 (26:55):
Yeah but not not like there's coffee in it or that
type, like it's not getting tothat much, because even like you
get a little bit of like achocolatey smell and taste too,
but that obviously is just likethem playing with the malts and
stuff, because favorite profileis chocolatey malty and Roasty,
and I think Roasty's the onewith the coffee.
Speaker 2 (27:15):
I'm getting that Roasty thing, and then.
So when we did do theunauthorized hot beer poking
with this Yep, oh yeah, thebiggest thing on that was all
that foam it creates yeah, thatwarm foam.
And then you get that cold,then the beer comes, so it
starts warm, getting that nicefoam, it's like it's like a
(27:37):
nitro's it, and then that coldbeer hits after.
It is just a.
Speaker 3 (27:43):
It's like apple pie and ice cream yes, I mean just
that cold.
It's like beer all the way Likea Pazuki.
Speaker 1 (27:47):
I don't know what that is From BJs, where you get
the.
They make a fresh hot Enjoy.
Bjs, but I've never had aPazuki Cookie and then ice cream
on top.
One of these days we're goingto get through an episode
without.
Today is not that day.
Speaker 3 (28:02):
No, two different sides of the coin today in beers
for sure.
Yeah.
All the 10% is interesting too.
Yes.
Speaker 1 (28:10):
I was going to say the can for the Biggie Jumbo
honestly, like if you told methat was like a New England IPA,
like a triple IPA.
I'm like, yes, that makes a tonof sense.
It's like the coloring it'sjust kind of funny to go with,
like a really bright colorfulcan For a stout.
And then, yes, you have this.
Speaker 3 (28:29):
When I was looking at their beer list and obviously
probably not all of them are ontheir website but I was looking
for, like a Biggie.
Do they have a regular stout?
The?
Speaker 1 (28:41):
I'll have to pull this back up, let me, because
the way they talked about it isthat it's almost like they just
use the phrase Biggie Jumbo ingeneral in their tap room,
because it says in our tap roommost people know, quote Biggie
Jumbo refers to a big old beer,and so I'm not sure if, like
(29:03):
it's like a rotating.
Yes.
Speaker 3 (29:05):
Is it a?
Speaker 1 (29:05):
rotator, or is it like a phrasing?
They used to be Like that.
Somehow it just became likewhat kind of Biggie Jumbo beer
do you have today?
And then finally they seem tokind of put an actual hit to
this and then everyone went yeah, that's Biggie Jumbo.
Speaker 3 (29:22):
Yeah, maybe their beer on their website, as I was
clicking through that, perfectlyepitomizes today, as we're
looking forward to spring, we'rein the throws of winter,
exiting winter.
They have an all grayeverywhere, which I feel like is
a perfect beer for today or forthe last six months it is a
(29:43):
cold IPA.
So it could be tasty.
It looks like they have alittle bit more.
Speaker 2 (29:51):
They have a ton in our tap room.
Oh yeah, their whole thing hascome to the tap room.
I did do the chill states,obviously, that we talked about.
Those get delivered to yourdoor.
Speaker 1 (30:01):
The all gray everywhere is a collab with
Wayfinder out of Portland thereyou go, so then that's where the
all gray everywhere can't go.
Speaker 2 (30:08):
Probably Yep.
They probably went out to Brutein Portland in November,
november, january.
Speaker 1 (30:18):
First, it's the one that had so cold, but they were
selling it in like 12 packs,right, yes, they were crafty,
they were the one that you couldget it shipped.
Yes, okay, that's what Ithought.
Speaker 2 (30:31):
Yeah, to not everywhere, yeah, but if you're
in the state, yeah, you can gopick, you get it.
Speaker 1 (30:39):
Shipped from them to you.
One of those beer rules.
Speaker 2 (30:44):
Beer laws yeah.
Speaker 4 (30:45):
Interstate beer laws yeah there's a lot of Well
that's nice.
Speaker 2 (30:51):
I'm mad about it.
Speaker 3 (30:52):
Yeah, I thought they had something, or this was
something they were carving intothe whatever classic beer aisle
, I don't remember.
Yeah.
Speaker 1 (30:57):
I know it's one of those I like.
I vaguely remember it, but Ican't.
I can't remember the wholething.
But on their website.
Speaker 3 (31:04):
It's in 12 packs.
Speaker 1 (31:05):
Yeah, I mean, but so again, they are a co-op.
So the only other co-op that Ibrewery co-op that I know of is
in Greenwood in Seattle.
Oh, I mean, there's a ton ofthem Flying bike.
Speaker 3 (31:17):
Washington's first co-op.
Oh yeah, yeah, yeah, becausethey found about it from, like a
co-op in Colorado or somethinglike that.
They meaning Fair state.
Okay yeah, so there's a few ofthem.
Speaker 2 (31:28):
And they got like 2000 some member right now.
Speaker 1 (31:31):
Which I think is way more than even flying bike pad.
Speaker 2 (31:35):
But if you were going to having a good community that
wants to come drink your beer,I think that's a great thing,
especially when you know part ofwhat we learned at Ironhorses.
Go into the tap room, yeah,please drink draft?
Speaker 3 (31:50):
Yeah, yeah, because unfortunately fair state's going
through a little bit of arestructuring, restructuring.
Speaker 1 (31:58):
Yeah, I mean I don't know enough about what the
actual business plan would bewhen you have 2,000 people kind
of all having some ability to,yeah, and ensure that there is
some hierarchy and differentthings still.
But like that still can't bethe simplest way to train, I
don't think they run the backend.
No all 2,000 people.
Speaker 3 (32:19):
No, that's more of like a what should we make next?
Speaker 1 (32:21):
and, yeah, involved, then we'll put your name on the
wall and well, even like atFlying Bike, I feel like they
have like like brewing dayswhere like people can come in
and do stuff or like make theirown and then potentially more
mass produce.
Speaker 3 (32:35):
But you're not writing checks or dealing with
HR or any of that.
Speaker 1 (32:40):
No, that's a lot of people do that.
Did you have more to?
Speaker 3 (32:45):
say no, all I've got for them.
Speaker 1 (32:47):
You got a list to go through, yeah, and so I'm gonna
start off with the duplicates,the final crate, sorry, and I
will start off first of all withcold.
There you go From FerstayBrewing.
It really was just one of thefirst, I think, like lighter
(33:08):
beers that we like as like a.
To me it really hit solidly aslike just a standard, like
drinkable anytime, like just tohave as like, especially, I
think, the idea of having you beable to buy it in the 12 pack
as it being like your go-to,just like house beer, I guess a
sort of thing, sorry, like that.
(33:32):
I also had Chonk the MangoMarshmallow Nice, like we talked
about, with it being theirfirst kind of real dip into the
smoothie beers.
I mean, I think that one andjust the, I think it broke our
mind.
That's what I was gonna sayalong those lines.
Is it really just kind of wasthe first that like I think I
had known about them and hadseen them but not really had one
(33:54):
, and it literally just was likewhat in the hell is going on
here?
I also had Coastal Sunrise.
I just remember that beer beingso like just solid, enjoyable,
like we actually knew how toroll the beer that one wasn't a
roll one.
Speaker 3 (34:13):
No, that was just.
That was a straight-up sour.
Speaker 1 (34:16):
Yeah.
It was a fruited sour, but itwasn't.
But that that's.
That is the one that weactually said and we've said it
for a few of them.
This is the one that to me, wasthe like the most like simple
mimosa-y, just fruited sour,where it's like it almost was
like having a sour New EnglandIPA, where it just was kind of
(34:38):
like a really good blend of thestyles and everything.
The K&R was also pretty onpoint, yeah.
So then two of them that reallykind of like I think one I said
it was I couldn't believe itwasn't made in the Pacific
Northwest and that was Rainmakerfrom Torch and Crab.
(35:02):
The first New York beer.
That one, and then, I think, didwe have another one from them,
or I think I just got one fromyou found another from a hop
club that I was in that I gotthat one.
So and Rainmaker was actually apaleo, not an IPA, so, somewhat
accidentally fitting with my newgeneral policy, I don't have
(35:24):
any IPA's on here.
Next one Nectaron wallpaper.
Yeah, nectaron, I reallyenjoyed it here.
And then I think that was whenI was still doing social stuff
and I took that one and reallydid enjoy getting to drink that
again and have it again.
So that's, and that's one ofthose.
To me that was like I think itwas like a more of a hopped like
(35:45):
Pilsner Nectaron, obviously,yep, and so having a good blend
of like kind of being IPA-ishbut still lighter.
So really enjoyed that one.
And then I actually have onethat is local to us that I don't
think any of you guys realizedthere was a local one that we
had on there.
Speaker 2 (36:04):
I think there is, I know From Matchless.
Do you know which one?
It is so close?
The Saloon Lager, yes.
Speaker 1 (36:11):
So close to Pilsner, braven and adventurous.
Speaker 2 (36:13):
The Saloon.
Speaker 1 (36:13):
Lager Was also just another solid one that to me,
like there was a little bit ofextra flavor in there, but still
just kind of a chill like that.
It makes me think of when Iused to go and hang out in
Seattle and was like livingthere.
I would always end up goingdown before meeting up with
people and I would end upsitting at this like one bar and
(36:35):
would always get just like awhiskey and they used to have a
beer called like Old Seattle,just a slugger, and so to me it
kind of was reminiscent of likea blend of that, yeah, and an
experience.
Speaker 2 (36:46):
That was totally my.
It's still the it's in thefridge.
Yeah, I think I've seen it, soit was.
Speaker 1 (36:54):
Did they have?
It was Matchless at the beerfestival.
Speaker 2 (36:59):
Yes, they did not have this.
Speaker 1 (37:02):
They didn't have that one.
Speaker 2 (37:04):
Oh god, I forgot what they had.
I remember what they had, butit was a.
It was a.
It was a Pale, ale Okay.
Speaker 1 (37:13):
So, oh, and my crate Came in at 39.
Even there you go nice right inthe middle.
So yeah, the I think it was thethat it's like Colch's and
loggers like I have, but I havea Pilsner, a colch and a logger,
so you're looking at likePretty cheap for that.
(37:37):
So, like my actual price,average per can is 650.
Speaker 2 (37:44):
Yeah, and now that I'm looking at mine, I have two
smoothies hours, a kettle sour,a Colch and two loggers.
Speaker 3 (37:55):
Yeah, yeah.
So it's a drop just down alittle bit to no IPA's, I Do we.
Speaker 1 (38:01):
We're gonna end up having to like, get ourselves
into, like, a whole IPA revivalto like.
Speaker 3 (38:06):
IPA's, but I think Citra.
Speaker 1 (38:08):
Yeah, yeah you, but that's what saying.
You're the only one that hasthe traditional like IPA on
there, but it's and a doubledouble IPA.
Speaker 2 (38:16):
Yeah from the website DIPPA, but it was.
We have so many IPA's, it'salmost like that's just I don't
need.
This is like a yeah, it's aspecial thing and what these are
special and that's why, likerealistically, I'm probably not
ordering Matchless off of.
Speaker 3 (38:38):
To war you're gonna run out of the tum water.
Speaker 1 (38:40):
Yeah, like it's, I could figure that out like I get
it.
And in the real world I'mprobably not.
Like, if I'm less, I'm tryingto keep it under a budget, I'm
probably not also ordering acoleslaw of there.
No, but they just were onesthat like that is kind of the
upside of like a Tavor thing orgetting that crate or doing
(39:01):
those types of sampling is thatyou're like You're able to find
some different things and trysome different stuff and I mean
you pay, you're gonna pay for it, but if it's including shipping
, like it's like 550 for a tallboy, I think all of mine were 16
ounces to yeah, my mostexpensive one was eight bucks.
Oh no, the course, the punchbowl cake, the colesha's only in
(39:23):
12 ounces.
Speaker 3 (39:24):
Yeah, so I see, pickle monster was a 12 other
thing.
Everything else was 16.
Speaker 2 (39:27):
Yeah, yeah, my average.
I did my average ounces, so myaverage ounce was 14 ounces.
I can.
That's because I had I had 312sand 316.
Speaker 1 (39:36):
Oh yeah, I had everything 16, except for one.
Speaker 3 (39:38):
Yeah and I put it on my list, but I probably don't
need more than 12 spicy picklemonster.
No, no.
Speaker 2 (39:44):
And no matter how it, it's excellent, we love it.
I put it on my top six Nope tofour, but you only need 12
ounces.
I you don't.
Can you need it?
It's never gonna happen becauseCans are fucking expensive.
The little eight ounce.
Speaker 3 (40:02):
Oh I go.
Can't be eight skin, you canwhatever.
Speaker 2 (40:05):
Some hot of some I.
But the problem is you can't.
It doesn't use the same top asa 12, or no, I mean.
So if somebody has a canningline, they can't.
So that makes me so I have.
Speaker 1 (40:16):
I wonder about this because so I was a Stemma and
Bellingham and they do a lot ofcanning of their stuff, and then
we were doing a flight and Igot they had a Rum barrel I
think, but barrel aged Scotchale.
Okay, yes, it was really good.
And then I looked and I'm like,oh, there's something like in
like a, like a skinny can.
(40:38):
That's interesting.
It's that beer, they likeskinny candy and so they're not
Like I'd have to double check itwhat?
Even like a 10 ounce?
Yeah, I'm not even sure if it'sbecause it it's almost like
those seltzer cans, it's like amonth.
Speaker 2 (40:54):
Is it like I, would you not?
Speaker 1 (40:55):
just do a normal 12 ounce can, instead of doing the
skinny branding?
Speaker 3 (41:00):
Yeah, yeah um and to irritate grocery stores because
it doesn't fit on the shelf witheverything else.
Speaker 2 (41:07):
It's so, but they a little cough the Piotin coffee
section with the red bowls.
Speaker 1 (41:13):
Yeah, oh yeah, but yeah, they, they have a can, so
I think you can do.
I just saw they do.
Uh oh 12 ounce, so four packsand just shrink this guy down.
That's the thing.
But yeah, but it's.
I mean, it's a Little skinnies,yeah.
So like I don't know kind ofdifferent, instead of just being
(41:34):
a regular 12 ounce can, butlike I don't know why, why do
the tall skinny instead ofmarketing?
Yeah, I guess be different.
Speaker 3 (41:44):
Yeah, all right, I think that's it, unless you got
any news to know, I think.
Speaker 2 (41:50):
I think kind I'd like to kick the news to another one
that this was a nice littleyeah it's a rack and stack, or
however you want to rank.
Oh yeah, I'm back and forth, ohyeah.
Speaker 3 (41:58):
Yeah, we got gotta rank the beer.
I go tropical envy over Biggiejumbo.
They're both solid.
I don't know that.
I'm skilled enough to actuallydo points.
I've done it the last coupletimes.
They're both good.
Out of the two, I prefertropical envy Stouts not really
(42:20):
my thing anyway.
I mean the weather is perfectfor it.
It's a little early fortropical envy trend more that
way that 10% both of them aregonna be.
I'd be more apt to get well,the 12 or helps.
More apt to get them on draftwhere you would get yes.
So tropical envy takes outbiggie jumbo in the battle for
(42:43):
my pal this week.
Speaker 1 (42:46):
The one thing I'll say about the biggie jumbo is, a
lot of times when you'regetting these types of beers
like I said, that bigger Body10% you're also getting all that
other stuff.
This doesn't have the overlysweetness like a lot of those
other ones.
So I'm wondering if it'ssomething that I might cycle in
a little bit more Instead ofhaving, like the giant barrel
(43:07):
aged maple syrup be blah, blah,blah.
But to me it's still a seasonalthing.
Yeah, maybe going and getting aSmallish pour at the taphouse
if it's there, I'm occasionallyhaving it.
But yeah, the 10%ers are kindof tough for me that you gotta
have the time and space for it.
(43:27):
But that Is a solid New EnglandIPA, so I mean you clearly
can't complain about that, so Iprobably would.
I would actually buy more.
A four pack of the stealth,though to have around, just
because a 10% IPA is Pretty rarefor me.
I'll buy one can every once ina while is about where I'm at.
Speaker 2 (43:53):
I think overall, yes, tropical envy wins the day for
me.
But if we are November toJanuary and I want to feel warm
and cozy inside my house, I'mgonna have the biggie jumbo.
Yeah, I think I'm gonna try topick up a few more of these,
stash them in the fridge forsummer, but I Would put both
(44:18):
these in the beer fridgeSeasonally.
Same man, I could the samething as you.
Mm-hmm, there's so many IPA,but that's fantastic.
Tropical envy is fantastic.
That's probably one of theBetter.
Like, if we redid the ourcrates, oh yeah, I would
probably put that in my cratetoday.
Yeah, I would be interested tolook and see.
(44:41):
I don't know that I gave it.
Like.
Speaker 1 (44:47):
Super high rankings as, like, a triple IPA on
Untapped, but it does make mereally happy, like, basically,
where it might rank with others.
Not that I'm out there drinkingtriples all the time.
Yeah, wasn't that K?
Thanks Bye, wasn't that atriple?
Isn't that what you had?
(45:07):
You were drinking as yourbackup beer at the in one of
those episodes.
Yes, the like that K things by2022, degenerate.
Yep, backup beer with a tripleIPA.
I gotta get the beer out of myfridge.
Speaker 2 (45:18):
Yeah, that's one way to do it.
Yeah, the fun beer poker in oneof these, it's definitely big
jumbo big jumbo all day, so arewe.
Speaker 1 (45:27):
Are we gonna end up doing an episode?
That is that, cuz I've neverhad it.
We got to do some content forthe.
Speaker 2 (45:34):
Gram and the shorts today, so we're gonna be for the
shorts.
Yeah, you do short things gonnamake me every time.
Yeah, we're gonna be pokingsome black raven in some
boundary Bay In a few minutesafter we wrap up here.
It's in the top half of mytriple IPA's that I've ranked so
, but it's not saying it's on.
Speaker 3 (46:00):
All right, it's better than some and not as good
as others.
Speaker 1 (46:04):
I don't know.
I'm trying to think of when Ihad this other one, that I gave
a really good score to you, butI don't think it was with you
guys.
Yeah, probably not.
No, all right, yeah, let's gofor it.
Yeah, our glasses are empty.
Yeah, your's are too.
Speaker 3 (46:21):
We'll catch you next time.
Speaker 4 (46:28):
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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