April 5, 2024 • 33 mins
On this episode of ABR LIVE! (3.0), preambles are back baby! Today we (Alec and Chad mainly) are celebrating the success of Dune 2, with a couple of water themed beers. First up from Source Brewing we have Ocean Water, an ice-style sour ale with a unique color that would've been perfect for last month's St. Pat's special. We then round out the episode with Schmoojee Squid Ink from Imprint Beer Co., a heavily fruited and THICK smoothie sour, that in fact does not have squid ink in it.
Source Brewing
Ocean Water Ice-Style Sour Ale
16 oz - Tavour Crate
7.5% ABV
Imprint Beer Co.
Schmoojee Squid Ink Smoothie Sour
16 oz - Tavour Crate
6.5% 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 (00:01):
I don't want to guess .
He poked him there with a straw.
Oh well, that's the least weirdthing that I.
But like, my thought is likemaybe you really need a straw
and so like that's why you'reusing a hot dog, but you use the
straw.
Speaker 2 (00:16):
Ooh, welcome to another episode of the American
Beer Review Podcast.
Good times with good friendsrequires good beer.
Lucky for us, we know how topick all three.
Speaker 1 (00:30):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajumpstart on our craft beer
journey.
Speaker 2 (00:35):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 1 (00:41):
Alec.
So the bananas up until likethe 60s were an entirely
different species of banana andChad.
It hit me like a beck and bobReview some beer talk about beer
topics and whatever else comesup.
Speaker 2 (00:56):
We invite you to pour yourself a drink and hang out
with us.
Speaker 1 (01:02):
Let me know where I'm if I'm blocking, not, we're
just ending things, we're just.
If I'm flocking, no, we're justgoing to let it rip and we'll
see how it looks.
All right, we don't dopreambles anymore.
No we just jump right in.
Speaker 2 (01:19):
I know, that is one thing I do kind of miss because
they always set a tone.
Speaker 1 (01:25):
It's kind of like a little Yep.
Anyway, welcome back Anotherepisode of American Beer Review
Podcast.
What are we drinking today,thor?
Oh, today, this episode 44, theWater of Life.
Do you need the cans?
Speaker 2 (01:39):
No.
Speaker 1 (01:41):
Are we doing something again?
Yeah, See this From SourceBrewing.
We have Ocean Water, oh.
Speaker 2 (01:50):
I thought this was like another nerve.
Speaker 1 (01:52):
This is a water ice style sour ale with blue
raspberry.
That's 7.5%.
Yep, we'll get into them.
And then from InPrint Brewingwe have Smoogee Squid Ink, squid
Ink without Squid Ink, araspberry, boysenberry and blue
cookie ice cream, heavilyfruited smoothie sour ale.
Very disappointed in this onebecause we talked about weird
(02:15):
ingredients to put in beers.
I think our last episode, twoago maybe, yeah, something.
Well, we got Squid Ink comingup because that was one of the
weird ingredients.
No squid, no ink.
In this one you got to talk tothe asshole who buys the beer
and said oh yeah, I got somesquid ink in it.
It's called squid ink, so youwould think.
But the Slugey.
(02:40):
Have we had a slugey before I?
Don't think we've had anythingfrom the imprint.
Speaker 2 (02:44):
We did.
Speaker 1 (02:46):
I think we had a dark logger.
Aren't they the nectar onwallpaper people?
No, that's perennial, I don'tknow.
We did do an imprint.
I know that.
We'll correct it in post.
Speaker 2 (03:01):
But anyways, to celebrate Dune 2.
Speaker 1 (03:04):
Yes, oh my gosh Also, this was going to be a
Zoolander theme oh god, theyhave 1,558 beers.
We audibled from the Zoolandertheme of water, the essence of
wetness to just water lifeBecause we're Dune artists we
60% Collectively to just waterlife.
(03:25):
Because we're doodards we 60%collectively, 66%.
Yeah, repeat it 66 to 33.
That wins on lecture, mildenthusiasm and nectar on
wallpaper.
Speaker 2 (03:37):
I win.
Speaker 1 (03:40):
My bad, my bad.
So you were right, though thatdark mild is mild.
Enthusiasm yes, but nectar onwallpaper was imprint.
So you were right though thatDark Mild is mild and confused.
Speaker 2 (03:47):
But Nectar on Wallpaper was imprint.
Speaker 1 (03:50):
It's another one for better.
Both very tasty beers, bothnormal-ish beers compared to
this.
Speaker 2 (03:59):
Heavily brewed sour Nectar on.
Speaker 1 (04:01):
Wallpaper probably is one of the ones that made a
couple of our tops.
Speaker 2 (04:03):
It made mine wallpaper probably is one of the
ones that, like I think it'smade a couple of our tops.
It may be mine for sure, butlike the ones that made a ha-ha
imprint.
Speaker 1 (04:13):
Thank you, that to me it was a pilsen, but it was
still so hoppy and like itreally just couldn't finish Like
.
I still think about that one,so, and that was our one.
I think that was our first hitof Necron hops.
Probably At least I learned iton their own.
Speaker 2 (04:30):
Oh yeah.
Speaker 1 (04:33):
Especially in a pilsner, where those hops can
really shine.
But we are not starting withimprint, no, we are starting
with ocean water.
Ocean water, water ice.
Source brewing 7.5% Sourcebrewing All right, yeah.
Speaker 2 (04:51):
I'm trying to find this.
Speaker 1 (04:52):
I don't know.
Let's get it.
We're here work.
Yeah, we're here Do something.
Ooh, what in the hell?
Right, yeah After our what.
The yeah after our what.
I really should pay moreattention before we do these
things, to know what's going onyeah somebody should post them
(05:14):
on like a discord and haveeverything.
There's no episode 44.
It was a little bit chaoticbecause we've done so many edits
.
Speaker 2 (05:20):
It's a mess yeah, so I was a little, so I tried.
Speaker 1 (05:23):
I was kind of telling you so I was a little, so I
tried.
I was kind of telling you guysI was a little mad, we didn't.
I didn't do this one for StPatrick's.
Speaker 2 (05:31):
Day yeah, because.
Speaker 1 (05:33):
I didn't expect it to be this green, but then I no,
but it poured blue.
Yeah, it did pour blue, andthen it's now green.
Like the original pour was bluethe foam has kind of a blueish
tint to it.
Okay so Source Brewing out ofColts Neck, new Jersey.
So they have two different taprooms.
(05:55):
One is a farm their farmhousestyle tap room, and the other
one is their urban.
This is from the urban one.
This is water or somethingaround there Ocean water, water,
ice.
It's inspired by Italian ice.
And the other one is the urban.
This is from the urban one.
This is water, something orother Ocean water, water, ice.
It's inspired by Italian iceand the nostalgic flavors of
blue raspberry.
They started with basic pillsduring wheat malts and then
(06:19):
fermented with a special lacticacid, produced yeast just went
into the zippy tang and thenblue raspberry flavoring and a
touch of simple syrup, so ittastes like a freaking snow cone
.
So they really they do talkabout it being like blue flavor,
but like I don't know if it'sthe lighting in here, but like
it's definitely green.
How old is the can?
Did it go bad?
(06:39):
No, everyone on Untap, all thepours on Untappd, were that kind
of green.
So I was a little mad.
This could have been a good StPatrick's Day.
I was going off the can.
Speaker 2 (06:53):
This is like somebody made green beer yeah.
Speaker 1 (07:00):
Yeah, every pour is green.
You're right, jolly Rancher andKool-Aid flavoring.
Is that what they said In thetasting notes?
Candied sweetness oh yeah,tartness.
Blue raspberry tie-in ice,raspberry heart candies, berry
Fanta and Kool-Aid jammers whatthe it's 7.5%.
(07:21):
That's the one thing that I sawthat stuck out to me from the
list.
That's a boozy sour.
I'm feeling the 7.5.
You can feel it kind of in thebackground.
It's a sour in name.
Speaker 2 (07:32):
Okay.
Speaker 1 (07:33):
Yeah, well, and so some of it is like it does make
sense of like they.
Well, it's like the smoothiebeers.
Those ones are categorized assours, right?
So it's just got to be to meabout the style, maybe not
necessarily the actual.
You've got to categorize it assour.
Yeah, but it fits in somewherebecause yeah, oh God, that
(07:57):
smells sweet.
There's nowhere else I'mputting that other than a sour.
It does smell like a melteddown snow cone.
I'd call it like an autopop.
Yeah, it's the juice at thebottom of an autopop, oh, but a
little more in line with thoseBud Light versions of them that
(08:20):
they tried a few years ago.
Speaker 2 (08:22):
Because you got that little hint of booze.
There is almost that littlehint of booze.
Speaker 1 (08:26):
There is almost a little bit of booziness to it
which is kind of like shockingWith how sweet everything is up
front Sweet and tart and allthat stuff yeah it's interesting
.
I don't love the aftertaste.
I'm not sure what it is.
It's a Kool-Aid-y, chemical-ishaftertaste.
I'm not sure what it is.
It's a Kool-Aid-y chemical ishaftertaste.
(08:55):
I would.
Maybe that it's the tartness.
I think that's in there too.
Like that's where I'm gettingany bit of like the sourness.
It's like a funky tart that Idon't.
So I don't.
I just don't love that tartness.
Maybe I would pour this overice as I sip Bullseye, I think
that would.
(09:15):
I would pour this over ice andhave it as a snow cone.
Yeah, because I think a littlebit of that ice melt would take
some of that back in.
Was there somebody?
who was doing beer slushies,probably, I mean, but like at
the no, like the craft, likewhere you could do like.
I've had Micheladas before.
(09:37):
Yeah, this beer over a shapedice with some.
This is Bloody Mary mix orsomething.
It's interesting.
Yeah, it's interesting.
Yeah, it's different.
This is a.
We had the Sour Patch kid.
This is.
This feels like an entirelydifferent vein than the Sour
Patch kid.
Yes, it doesn't have as much ofthat sweetness.
(09:58):
It's so sweet, but enough of it.
The aroma is sweet.
The flavor doesn't hit me assweet.
It's fairly dry with what yousmell it here, and I'm expecting
it to be less dry than it is.
If your ocean water looks likethis, though, do not go in.
Did I ever tell you there was a?
Speaker 2 (10:19):
time where.
Speaker 1 (10:21):
It's very thinned out .
It actually goes a little moretowards blue.
When you almost finish yourglass, you're looking at the
very bottom of it.
Yeah, it's almost blue.
Um, there was a time where wewere at Hell.
Yeah, do it more.
Oh yeah, cams and See if itlooks blue.
There was something in thewater and we're like swimming
around doing stuff.
Oh, the algae blooms and stuffthe algae blooms, and then
(10:42):
finally we looked it up andwe're like, oh, we should not be
in order right now.
Yeah, it's interesting, it is.
Do they do different?
versions of this.
Is this like a one?
Oh man, I deleted it, I did notlook.
(11:03):
Yes, they do a ton of differentversions of it.
So like what is it a?
It makes me wonder, like isthis a how do I phrase it Like
ocean water?
This seems like it's not likesmoochie, which that's going to
be your like smoochie, and thenthere's 70 different smoochies.
(11:24):
It seems like ocean water isjust the one.
So I'm almost wondering, likemaybe it's just their different
sour series and this one happensto fit under that.
Speaker 2 (11:36):
So I'm trying to look .
Speaker 1 (11:37):
They have 37 fruited sours.
Yeah, but the biggest, thebiggest thing I got off their
website is they have thefarmhouse style tap room and
then they have the urban taproom so you can get the two
different styles of beers there,so they're doing different
styles of each one yes, and Ithink this is, um, if I remember
correctly, the urban.
(11:59):
Okay, let me, let me doublecheck.
Uh, sour could come out ofeither one of them.
Yeah, so ocean water is not aserious fit.
Yeah, that's what I'm looking.
Okay, there is a fruited sourcalled Christmas Cake strawberry
, blackberry, chocolate, vanillacream cheese icing.
I would like to try that one,and there's also one that's
(12:22):
titled Hawaii Five-0, so I wouldlike to know more about that.
Speaker 2 (12:27):
Yeah, so I'm looking at so their urban tap room.
Speaker 1 (12:29):
I also have one called Pog.
Oh, there he goes.
That could be delicious.
Yeah, their urban tap room isout of Philadelphia and I'm
looking at their.
Oh, and then the other one onesin Jersey.
What did I say?
Coltsnack, coltsnack.
I was going to wow you guysthat I knew that.
I worked really hard last nightto remember some things about
(12:52):
these breweries.
Which one do they call them?
The urban ones?
The one in Philadelphia?
Okay, I don't know whereColtsnck, new Jersey, is, but
it's in New Jersey it is likeRural areas of New.
Jersey.
Yes, I understand that, so Iwould go with that as definitely
more urban than Philadelphia.
(13:12):
Pennsylvania.
So yeah, it's an actual city,not to entirely run down the
list, but they have a lot of fun.
You mean, like I do all thetime, yeah, the actual city, not
to entirely run down the list,but they have a lot of fun meter
names Like I do.
All the time you guys areplaying at home go check out
their site.
They got a bunch of fun lookingstuff, but we're not One last
impression of ocean water fromsource brewing.
Speaker 2 (13:39):
Obviously, we'll fridge at the end of the day.
Speaker 1 (13:42):
This would be.
If this was a St Patrick's Daybeer and you're drinking this,
I'm going to be not mad about it.
You're getting this or a dyedBud Light right, I have a few of
those, you're right.
I happen to have one of theseFun story.
After one of our springtraining games we ended up at a
(14:04):
bar down there.
They still had a keg ofMichelob Ultra that they dyed
the keg.
I got a green beer way after.
It was still pretty good.
It's not going to go bad, Idon't know.
I was kind of shocked that youhad green beer left over a week
after St Patrick's Day yeah, itwas.
Michelob Ultra.
Nobody I would like.
(14:27):
I would like a healthy greenbeer.
You gotta stay hydrated after along day of drinking green beer
.
Speaker 2 (14:33):
I'm not judging you.
Speaker 1 (14:33):
I'm just saying, if you're going off St Patrick's
Day, oh yeah I, oh yeah, it'sArizona, it's hot.
Mic ultra is not necessarilythe first thing that comes to
mind.
I guess I've never reallythought about the process of it.
How are you dyeing it in thetank?
You just open it up, throw itinto food coloring, fuck that
kind of thing.
You just killed all thecarbonation.
Speaker 2 (14:54):
You took it out of the CO2.
Speaker 1 (14:55):
Yeah, I guess so.
Speaker 2 (14:56):
Yeah, you're force carving it anyways in a cake
system.
Speaker 1 (14:59):
I yeah, I guess so, yeah, you're force carving it
anyways.
I have no idea how it workseither Magic.
I feel like it would make a hot, hot mess, which is why you
probably still have it.
Okay, the place I was drinkingat.
Speaker 2 (15:10):
It was sweaty and dank and I'm sure it was a hot
fucking mess.
Speaker 1 (15:13):
So it fits.
I watched some people at aGerman bar trying to see how
they best could blend greenstuff into it the day before.
St Patrick's Day.
What were they using to blendin?
They were using food coloringstuff.
They were doing it by the glass, basically, of the different
styles they were basicallylooking to be like.
Don't put it in the dark stuff,it just makes it look like poop
(15:37):
.
Yeah, but you can put it inthere.
I was like I don't know thatsomeone's coming to a German bar
looking for green beer.
No, does German bar get much?
Traffic on St Patrick's Day, Idon't know, I mean the beer hall
, I think just people going out,not necessarily like Because
(15:59):
everything else is jam-packed,so oh God, the one main like
European-style bar in Tacoma wasopening at like 6, and you had
to like be in line and be thereto get like shirts to be set for
tables and everything.
It was like a whole.
Did they have?
Yeah, no, their only defense,or like like what also kind of
(16:23):
makes sense, is they're alsolike the.
European soccer football bar.
Oh okay, so the people areprobably already kind of
conditioned to show up early todo that sort of thing, and so
they probably open for that.
Well, it was a Saturday.
No, it was a Sunday.
Oh it a Saturday.
It was Sunday morning.
(16:43):
This year, thank you, leap Yearrobbed us of a Saturday because
of Leap Year, so we went Fridayto Sunday instead of a nice
Saturday, st Patrick's Day.
I don't even remember what I did, though, nothing.
I think I watched a race and Ibarbecued.
(17:05):
Oh, we cut down some trees.
Nice, your parents' house, mybrother's house.
Yeah, did you burn them?
They did end up getting burned.
Nice, yep, not on property.
But Are you parents' house?
Yeah, my parents' house.
Yeah, out where the rules don'tmatter.
Yeah, we're not in Birdman yetwe've put a lot of weird stuff
(17:28):
on fire at your parents house.
Yeah, this tree is not weird.
No, no, no, no, what are wedoing?
Yeah, help somebody move, cutdown trees.
My son supervised, they had tosupervise.
And at one point he's like yeah, help somebody move, cut down
trees.
My son supervised, he had tosupervise.
And at one point he's like whyis the oldest person here, the
(17:48):
one using the chainsaw?
That's my small seven-year-oldfather cutting down trees.
That's what me and my brothercowered with.
Oh, you realize you're bleeding.
Not that bad, I mean for thatgeneration.
Have they really done a projectif they didn't cut themselves?
Speaker 2 (18:09):
Yeah, something Did you prove you actually did work.
Speaker 1 (18:12):
Right, that was like the pre-Instagram or whatnot,
like.
Oh hey, I'm out working.
It's really hard in the yard.
No, it was you.
Show up to work, jesus.
What happened to your arm?
Play with it off Chainsaw, allright.
Did you look up smoochies,squid, ink, so you can talk
(18:32):
about it for a second?
There are many smoochies, butthis one is mine.
No squid or ink, I have them.
Did you give it a roll, are-roll?
I aggressively re-rolled it itsays on the can that fruit
cheese is very heavy.
Give it a gentle roll.
There's a lot of squid.
I was going to say there's alot of Do you want me to read
(18:57):
the little thing they're sayingabout it before the one and a
half seven seconds.
Latest smoothie sour made withraspberry poison berry.
And is that blue cookie icecream?
That's a thing, Blue cookie icecream.
Yeah, must be In the summer Toturn this one a very, very dark
(19:17):
blue that looks purple.
There's a lot One is purple,except for a very, very dark
blue that looks purple.
That is, oh dear God, there's alot.
One is purple, except for avery, very dark blue.
Let's get the next pour on heretoo.
Please wear dark clothing whendrinking this one.
Oh wonderful, I'm wearing blackshirt, I'm good.
Speaker 2 (19:33):
Dude.
Speaker 1 (19:35):
Give it a quarter turn so it goes out the side of
the mouth.
Yeah, there you go.
Oh yeah, let's get all three ofthem.
I didn't know that this wasWeird Beer Day.
Every day I know Weird Beer Day, oh yeah, okay, all right, the
(19:57):
color almost matches the cam Onthe side, not the front.
Did you say ABV on this?
I did not, but I can.
It is a healthy 6.5, that's notbad.
Speaker 2 (20:10):
That's one thing I'll say.
Speaker 1 (20:12):
The ABV beers have never been that, and this color
tracks with what I saw.
Speaker 2 (20:18):
So it's kind of modeled.
Speaker 1 (20:20):
Variation.
Look at our beers today.
Get right up in the camera.
Do that Glorious 4K Beers inairports.
I mean yeah, we've done imprint.
I don't know how I didn't getto their website the last time
Maybe that was a.
I think we're sticking in thesame neighborhood because they
(20:45):
are also from Pennsylvania, sowe're in the same general area
as the last one.
Okay, I mean, I liked boththeir other ones, so I'm not mad
about it.
But the swimming and ultracreamy berry blasted
cookie-licious goodness and somedark chocolate and a slight
(21:05):
tanginess in the super thickbody make for a complex dessert
beer that you'll want to drinkbefore dinner.
Yeah, can you hand me the?
Can you want?
Oh Jesus.
Thank you Holy Okay.
So this is what Sir Nick Sloanwas talking about when he said
(21:26):
he wanted it thick and juicy.
Baby got back.
Yeah, there's definitely Okay.
So it's starting to likeseparate a little bit, baby got
back but baby ain't got none ofthese though.
Yeah, so I'm getting aseparation on here.
Somebody needs to startdrinking.
Get all up in it.
Mmm, that is thick.
(21:47):
Okay, let me pick.
Throw that.
It's very good.
It's very good.
I'm mad at you.
The problem is, these are thedregs left that you're not
supposed to drink.
Yeah, probably that is tasty.
I mean, it's very that one islike more blueberry right.
Raspberry boysenberry and bluecookie ice cream.
(22:13):
It feels like you should havethe raspberry seeds.
Yeah, this feels like yeah.
When I was in my smoothie phaseyes, this feels like a smoothie
just came right out of theblender Top of a smoothie.
Beer phase, no, From one to theother.
Yeah, no, you just pour a poundof fruit into a blender, mix it
(22:34):
with a little ice and you thinkit's healthy.
You're getting like a thousandcalories, yeah, and all sugar,
yeah, but there's fiber in it.
No, totally like if they leftthe seeds in it.
I think that would just push itover the top.
Speaker 2 (22:48):
oh, you're separated a lot yeah, if you might, might
start to separate too that'syour second class, though it's a
small class having a big day.
Speaker 1 (23:01):
I just got back from stream training.
I'm in fighting shape here,yeah well, the social moderate
not a lot of nose to it.
No, I don't think the aerobiccan escape the thickness.
Yeah, it does.
It tastes like a fruit smoothie.
(23:22):
Yeah, I don't know where theblue cookie comes from.
I don't know.
I've never had blue cookie icecream, though no.
Speaker 2 (23:30):
You just told me, you got it every summer.
Speaker 1 (23:31):
The kids do.
It's down at the well, it usedto.
It's down at the Huckle's.
Oh yeah, they have blue creepyice cream, so they'd get it and
they'd get it all over theirshirts.
So, yes, you should wear darkcolored clothing if you're going
to eat this or drink.
Eat natural, yeah, eat icecream.
Or drink this beer Um, I get, Iget a shot of creaminess at the
(23:55):
end and I think that's the icecream coming through.
There's so much fruit flavor init.
It's just a little bit of tang.
It's a little zing, but notlike the last one.
It's very different from that Alittle effervescent.
The back end.
Speaker 2 (24:15):
What does that?
Speaker 1 (24:16):
even mean I don't know.
Sometimes I just say wordswithout thinking about it, I can
get it.
I said Sometimes I just saywords without thinking about it.
No, I can get it and that'skind of what I said.
Tang, you said effervescent,yeah, it's kind of like.
It's clean, sparkly Like.
Yeah, yeah, feel in the back ofthe Like.
It's not.
It's not Like for somethingthat says cookie Like.
(24:36):
We've had some big beers and Ijust felt my mouth coated after
it.
A 16-ounce still might be a lot, chad.
We were going for a 16-ounce.
You put that in like amilkshake glass with a straw, a
(25:00):
little bit of whipping cream ontop.
I wonder how it burns.
I think I have an extra can inthe garage for shenanigans later
on.
This might be actually a goodcheck For what?
A little heat in it A littleheat up the torch, oh dear Lord,
I don't know that that's a goodidea.
A little heat in it, oh dearLord, I don't know that that's a
(25:22):
good idea.
None of what we're doing is agood idea.
Is any of this a good idea?
Ryan, come on, how long haveyou known us?
How many of our ideas are goodideas?
It's been a long time.
Unfortunately, I don't knowwhat I was thinking.
This is a long list of terribleideas that worked out.
That we call friendship.
Worked out, for the most part,friendship.
(25:44):
We didn't steal a bass.
Fuck, we should have stolenthat bass.
You weren't even there.
I'm so mad.
It was one of the biggestregrets.
I wasn't even there.
I have machinations, I haveplans.
I've got a couple of wires inthe fire.
I can't even see my glassesempty because it's still coated.
(26:06):
Yeah, it's got stuff.
Contemplation, that's reallyfucking good.
Alright, fridge these.
I'm going to take a pass on one, yep, and the other is it's a
(26:27):
novelty beer.
I mean, both of them arenovelty beers.
Both of them are novelty to apoint.
I just put it in with the damnrotation of smoothie beers, like
it'll make it cycle through,like I'm not keeping multiple
(26:47):
cases of smoothie beers.
No, excuse me, but this is asmoothie beer shelf.
Speaker 2 (26:55):
Yes, not even a full shelf, or maybe the door, the
door like a full shelf, or maybethe door, the door, the door,
like the thing across the frontof the door.
Oh, yeah, yeah, yeah.
Speaker 1 (27:03):
You have space for three or four of them.
Yeah, like that's where I putit in there.
I rotate them through, so Iwill try other like I've seen
other Smoochie ones, I will trythem.
I would try them, but it's justgoing into that smoothie beer
rotation and it's still.
(27:23):
I've had a couple in my fridgeand it's like I definitely like
I enjoy them, but it definitelystill feels like there needs to
be a time and place for acertain.
This isn't the finished workingin the yard or getting home
from working a Friday and justneed to crack a cold one type
beer.
This is it really like.
It really just feel likewarring bears to me.
(27:47):
But also I thought about likewe sit down and watch a movie
where it's like you're havingone and it's kind of like the
treat of something for that.
That's kind of the way I cansee it.
The ocean water is interesting.
It's funky, it's weird.
That lingering tartness just didhit me kind of weird.
Speaker 2 (28:09):
I like the smell.
Speaker 1 (28:12):
It's got a lot of good aroma and something, but it
just didn't hit the spot for me.
So that's on that one.
I think I'm similar.
As far as smoothie beers go,this is fantastic.
We're actually up there amongstsmoothie beers.
We haven't had a bad smoothiebeer yet.
We had a couple that kind ofclaimed smoothie.
(28:32):
I think that were yeah.
We also had some smoothieswhere we didn't roll them.
We didn't get the fullexperience.
We rolled the shit out of that.
It still wasn't enough.
You'll see the pours fromreading up the.
You'll probably see them on theground before you see them on
the YouTubes.
Very intrigued.
(28:55):
Did we talk about theirNarcadium?
No, so the brewery taproom withcantina and restroom arcade.
So they have basically it's abar with an arcade all free to
play.
So go in, grab beers, playvideo games.
My son still talks about theone pinball machine that was
(29:17):
broken and just kept letting itplay.
It's like the greatest day everfor him.
Because usually I'm like man, Idon't have freaking quarters.
I haven't seen pictures of it,but that's kind of cool.
I'll grab a bite of this there.
Hang out, I will grab a scooterof it, ocean water.
Grab a scooter of it and theocean water.
(29:40):
I think if you messed with it,you could come up with some
creative stuff about it.
We talked about burning beersand doing things like that that
poured over ice.
I don't know, I don't even know.
Oh God, no, I wouldn't haveburned this beer Poured over
like ice.
When I'm part of this beer Pourover like ice into a snow cone
Could be real good.
(30:00):
Freeze it in a thin plastictube and eat it like a yeah,
something like that.
Maybe by itself, it's, it'sfine.
Yeah, I'm going to fridge thisemoji all the way.
(30:22):
Is that because you alreadyhave one in your fridge?
Speaker 2 (30:27):
yeah, and I have a half pint in my belly already.
Speaker 1 (30:31):
Yeah, I could probably crush a pint of that
easy if I hadn't already pouredthe rest of it it's probably the
fastest.
I've ever seen you finish one.
Speaker 2 (30:40):
Exactly.
Speaker 1 (30:41):
That's a If we were doing the money beer again that
would be on my list.
Okay, you're going to fill yourwhole six-pack with just that.
No, no, no, no.
Speaker 2 (30:55):
One pint's good enough.
Speaker 1 (30:58):
What's your six beers , six pack of this?
We'll see.
I bet you couldn't get under$42.
So yeah, smoochie squid inkfantastic well put together.
Very lots of fruit.
Love it.
Same with the previous othertwo imprint beers we've had.
They're very well put together.
(31:19):
Ocean Water from Source BrewingI think that would be a
poolside or beachside beer ontap.
I don't know if I would keep itin the beer fridge, but like
what you said, I would keep itin the beer fridge but like what
you said over eyes doing somekind of beer, not weird, but
(31:42):
kind of a non-beer.
Maybe a cocktail-y stylepresentation with it.
Not mad about it, bob broughtit in.
That's a cool flavor toencounter that to our Well, it
would have been perfect.
Same fact, knowing that it'syeah, yeah, I'm a little mad,
but yeah, st Patrick's Dayepisode, but it is what it is,
(32:05):
cool, all right.
Well, our glasses are empty.
Yeah, hopefully yours are too.
Wait, nope, I'll get thespatula out.
Speaker 2 (32:26):
We'll catch you next time.
If you've enjoyed what you justheard, make sure you subscribe
to get new episodes when theydrop, and don't forget to leave
us a review.
If you want to see what we'redrinking when 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 buy off of Savor.
I don't want to guess .
He poked him there with a straw.
Oh well, that's the least weirdthing that I.
But like, my thought is likemaybe you really need a straw
and so like that's why you'reusing a hot dog, but you use the
straw.
Speaker 2 (00:16):
Ooh, welcome to another episode of the American
Beer Review Podcast.
Good times with good friendsrequires good beer.
Lucky for us, we know how topick all three.
Speaker 1 (00:30):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajumpstart on our craft beer
journey.
Speaker 2 (00:35):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 1 (00:41):
Alec.
So the bananas up until likethe 60s were an entirely
different species of banana andChad.
It hit me like a beck and bobReview some beer talk about beer
topics and whatever else comesup.
Speaker 2 (00:56):
We invite you to pour yourself a drink and hang out
with us.
Speaker 1 (01:02):
Let me know where I'm if I'm blocking, not, we're
just ending things, we're just.
If I'm flocking, no, we're justgoing to let it rip and we'll
see how it looks.
All right, we don't dopreambles anymore.
No we just jump right in.
Speaker 2 (01:19):
I know, that is one thing I do kind of miss because
they always set a tone.
Speaker 1 (01:25):
It's kind of like a little Yep.
Anyway, welcome back Anotherepisode of American Beer Review
Podcast.
What are we drinking today,thor?
Oh, today, this episode 44, theWater of Life.
Do you need the cans?
Speaker 2 (01:39):
No.
Speaker 1 (01:41):
Are we doing something again?
Yeah, See this From SourceBrewing.
We have Ocean Water, oh.
Speaker 2 (01:50):
I thought this was like another nerve.
Speaker 1 (01:52):
This is a water ice style sour ale with blue
raspberry.
That's 7.5%.
Yep, we'll get into them.
And then from InPrint Brewingwe have Smoogee Squid Ink, squid
Ink without Squid Ink, araspberry, boysenberry and blue
cookie ice cream, heavilyfruited smoothie sour ale.
Very disappointed in this onebecause we talked about weird
(02:15):
ingredients to put in beers.
I think our last episode, twoago maybe, yeah, something.
Well, we got Squid Ink comingup because that was one of the
weird ingredients.
No squid, no ink.
In this one you got to talk tothe asshole who buys the beer
and said oh yeah, I got somesquid ink in it.
It's called squid ink, so youwould think.
But the Slugey.
(02:40):
Have we had a slugey before I?
Don't think we've had anythingfrom the imprint.
Speaker 2 (02:44):
We did.
Speaker 1 (02:46):
I think we had a dark logger.
Aren't they the nectar onwallpaper people?
No, that's perennial, I don'tknow.
We did do an imprint.
I know that.
We'll correct it in post.
Speaker 2 (03:01):
But anyways, to celebrate Dune 2.
Speaker 1 (03:04):
Yes, oh my gosh Also, this was going to be a
Zoolander theme oh god, theyhave 1,558 beers.
We audibled from the Zoolandertheme of water, the essence of
wetness to just water lifeBecause we're Dune artists we
60% Collectively to just waterlife.
(03:25):
Because we're doodards we 60%collectively, 66%.
Yeah, repeat it 66 to 33.
That wins on lecture, mildenthusiasm and nectar on
wallpaper.
Speaker 2 (03:37):
I win.
Speaker 1 (03:40):
My bad, my bad.
So you were right, though thatdark mild is mild.
Enthusiasm yes, but nectar onwallpaper was imprint.
So you were right though thatDark Mild is mild and confused.
Speaker 2 (03:47):
But Nectar on Wallpaper was imprint.
Speaker 1 (03:50):
It's another one for better.
Both very tasty beers, bothnormal-ish beers compared to
this.
Speaker 2 (03:59):
Heavily brewed sour Nectar on.
Speaker 1 (04:01):
Wallpaper probably is one of the ones that made a
couple of our tops.
Speaker 2 (04:03):
It made mine wallpaper probably is one of the
ones that, like I think it'smade a couple of our tops.
It may be mine for sure, butlike the ones that made a ha-ha
imprint.
Speaker 1 (04:13):
Thank you, that to me it was a pilsen, but it was
still so hoppy and like itreally just couldn't finish Like
.
I still think about that one,so, and that was our one.
I think that was our first hitof Necron hops.
Probably At least I learned iton their own.
Speaker 2 (04:30):
Oh yeah.
Speaker 1 (04:33):
Especially in a pilsner, where those hops can
really shine.
But we are not starting withimprint, no, we are starting
with ocean water.
Ocean water, water ice.
Source brewing 7.5% Sourcebrewing All right, yeah.
Speaker 2 (04:51):
I'm trying to find this.
Speaker 1 (04:52):
I don't know.
Let's get it.
We're here work.
Yeah, we're here Do something.
Ooh, what in the hell?
Right, yeah After our what.
The yeah after our what.
I really should pay moreattention before we do these
things, to know what's going onyeah somebody should post them
(05:14):
on like a discord and haveeverything.
There's no episode 44.
It was a little bit chaoticbecause we've done so many edits
.
Speaker 2 (05:20):
It's a mess yeah, so I was a little, so I tried.
Speaker 1 (05:23):
I was kind of telling you so I was a little, so I
tried.
I was kind of telling you guysI was a little mad, we didn't.
I didn't do this one for StPatrick's.
Speaker 2 (05:31):
Day yeah, because.
Speaker 1 (05:33):
I didn't expect it to be this green, but then I no,
but it poured blue.
Yeah, it did pour blue, andthen it's now green.
Like the original pour was bluethe foam has kind of a blueish
tint to it.
Okay so Source Brewing out ofColts Neck, new Jersey.
So they have two different taprooms.
(05:55):
One is a farm their farmhousestyle tap room, and the other
one is their urban.
This is from the urban one.
This is water or somethingaround there Ocean water, water,
ice.
It's inspired by Italian ice.
And the other one is the urban.
This is from the urban one.
This is water, something orother Ocean water, water, ice.
It's inspired by Italian iceand the nostalgic flavors of
blue raspberry.
They started with basic pillsduring wheat malts and then
(06:19):
fermented with a special lacticacid, produced yeast just went
into the zippy tang and thenblue raspberry flavoring and a
touch of simple syrup, so ittastes like a freaking snow cone
.
So they really they do talkabout it being like blue flavor,
but like I don't know if it'sthe lighting in here, but like
it's definitely green.
How old is the can?
Did it go bad?
(06:39):
No, everyone on Untap, all thepours on Untappd, were that kind
of green.
So I was a little mad.
This could have been a good StPatrick's Day.
I was going off the can.
Speaker 2 (06:53):
This is like somebody made green beer yeah.
Speaker 1 (07:00):
Yeah, every pour is green.
You're right, jolly Rancher andKool-Aid flavoring.
Is that what they said In thetasting notes?
Candied sweetness oh yeah,tartness.
Blue raspberry tie-in ice,raspberry heart candies, berry
Fanta and Kool-Aid jammers whatthe it's 7.5%.
(07:21):
That's the one thing that I sawthat stuck out to me from the
list.
That's a boozy sour.
I'm feeling the 7.5.
You can feel it kind of in thebackground.
It's a sour in name.
Speaker 2 (07:32):
Okay.
Speaker 1 (07:33):
Yeah, well, and so some of it is like it does make
sense of like they.
Well, it's like the smoothiebeers.
Those ones are categorized assours, right?
So it's just got to be to meabout the style, maybe not
necessarily the actual.
You've got to categorize it assour.
Yeah, but it fits in somewherebecause yeah, oh God, that
(07:57):
smells sweet.
There's nowhere else I'mputting that other than a sour.
It does smell like a melteddown snow cone.
I'd call it like an autopop.
Yeah, it's the juice at thebottom of an autopop, oh, but a
little more in line with thoseBud Light versions of them that
(08:20):
they tried a few years ago.
Speaker 2 (08:22):
Because you got that little hint of booze.
There is almost that littlehint of booze.
Speaker 1 (08:26):
There is almost a little bit of booziness to it
which is kind of like shockingWith how sweet everything is up
front Sweet and tart and allthat stuff yeah it's interesting
.
I don't love the aftertaste.
I'm not sure what it is.
It's a Kool-Aid-y, chemical-ishaftertaste.
I'm not sure what it is.
It's a Kool-Aid-y chemical ishaftertaste.
(08:55):
I would.
Maybe that it's the tartness.
I think that's in there too.
Like that's where I'm gettingany bit of like the sourness.
It's like a funky tart that Idon't.
So I don't.
I just don't love that tartness.
Maybe I would pour this overice as I sip Bullseye, I think
that would.
(09:15):
I would pour this over ice andhave it as a snow cone.
Yeah, because I think a littlebit of that ice melt would take
some of that back in.
Was there somebody?
who was doing beer slushies,probably, I mean, but like at
the no, like the craft, likewhere you could do like.
I've had Micheladas before.
(09:37):
Yeah, this beer over a shapedice with some.
This is Bloody Mary mix orsomething.
It's interesting.
Yeah, it's interesting.
Yeah, it's different.
This is a.
We had the Sour Patch kid.
This is.
This feels like an entirelydifferent vein than the Sour
Patch kid.
Yes, it doesn't have as much ofthat sweetness.
(09:58):
It's so sweet, but enough of it.
The aroma is sweet.
The flavor doesn't hit me assweet.
It's fairly dry with what yousmell it here, and I'm expecting
it to be less dry than it is.
If your ocean water looks likethis, though, do not go in.
Did I ever tell you there was a?
Speaker 2 (10:19):
time where.
Speaker 1 (10:21):
It's very thinned out .
It actually goes a little moretowards blue.
When you almost finish yourglass, you're looking at the
very bottom of it.
Yeah, it's almost blue.
Um, there was a time where wewere at Hell.
Yeah, do it more.
Oh yeah, cams and See if itlooks blue.
There was something in thewater and we're like swimming
around doing stuff.
Oh, the algae blooms and stuffthe algae blooms, and then
(10:42):
finally we looked it up andwe're like, oh, we should not be
in order right now.
Yeah, it's interesting, it is.
Do they do different?
versions of this.
Is this like a one?
Oh man, I deleted it, I did notlook.
(11:03):
Yes, they do a ton of differentversions of it.
So like what is it a?
It makes me wonder, like isthis a how do I phrase it Like
ocean water?
This seems like it's not likesmoochie, which that's going to
be your like smoochie, and thenthere's 70 different smoochies.
(11:24):
It seems like ocean water isjust the one.
So I'm almost wondering, likemaybe it's just their different
sour series and this one happensto fit under that.
Speaker 2 (11:36):
So I'm trying to look .
Speaker 1 (11:37):
They have 37 fruited sours.
Yeah, but the biggest, thebiggest thing I got off their
website is they have thefarmhouse style tap room and
then they have the urban taproom so you can get the two
different styles of beers there,so they're doing different
styles of each one yes, and Ithink this is, um, if I remember
correctly, the urban.
(11:59):
Okay, let me, let me doublecheck.
Uh, sour could come out ofeither one of them.
Yeah, so ocean water is not aserious fit.
Yeah, that's what I'm looking.
Okay, there is a fruited sourcalled Christmas Cake strawberry
, blackberry, chocolate, vanillacream cheese icing.
I would like to try that one,and there's also one that's
(12:22):
titled Hawaii Five-0, so I wouldlike to know more about that.
Speaker 2 (12:27):
Yeah, so I'm looking at so their urban tap room.
Speaker 1 (12:29):
I also have one called Pog.
Oh, there he goes.
That could be delicious.
Yeah, their urban tap room isout of Philadelphia and I'm
looking at their.
Oh, and then the other one onesin Jersey.
What did I say?
Coltsnack, coltsnack.
I was going to wow you guysthat I knew that.
I worked really hard last nightto remember some things about
(12:52):
these breweries.
Which one do they call them?
The urban ones?
The one in Philadelphia?
Okay, I don't know whereColtsnck, new Jersey, is, but
it's in New Jersey it is likeRural areas of New.
Jersey.
Yes, I understand that, so Iwould go with that as definitely
more urban than Philadelphia.
(13:12):
Pennsylvania.
So yeah, it's an actual city,not to entirely run down the
list, but they have a lot of fun.
You mean, like I do all thetime, yeah, the actual city, not
to entirely run down the list,but they have a lot of fun meter
names Like I do.
All the time you guys areplaying at home go check out
their site.
They got a bunch of fun lookingstuff, but we're not One last
impression of ocean water fromsource brewing.
Speaker 2 (13:39):
Obviously, we'll fridge at the end of the day.
Speaker 1 (13:42):
This would be.
If this was a St Patrick's Daybeer and you're drinking this,
I'm going to be not mad about it.
You're getting this or a dyedBud Light right, I have a few of
those, you're right.
I happen to have one of theseFun story.
After one of our springtraining games we ended up at a
(14:04):
bar down there.
They still had a keg ofMichelob Ultra that they dyed
the keg.
I got a green beer way after.
It was still pretty good.
It's not going to go bad, Idon't know.
I was kind of shocked that youhad green beer left over a week
after St Patrick's Day yeah, itwas.
Michelob Ultra.
Nobody I would like.
(14:27):
I would like a healthy greenbeer.
You gotta stay hydrated after along day of drinking green beer
.
Speaker 2 (14:33):
I'm not judging you.
Speaker 1 (14:33):
I'm just saying, if you're going off St Patrick's
Day, oh yeah I, oh yeah, it'sArizona, it's hot.
Mic ultra is not necessarilythe first thing that comes to
mind.
I guess I've never reallythought about the process of it.
How are you dyeing it in thetank?
You just open it up, throw itinto food coloring, fuck that
kind of thing.
You just killed all thecarbonation.
Speaker 2 (14:54):
You took it out of the CO2.
Speaker 1 (14:55):
Yeah, I guess so.
Speaker 2 (14:56):
Yeah, you're force carving it anyways in a cake
system.
Speaker 1 (14:59):
I yeah, I guess so, yeah, you're force carving it
anyways.
I have no idea how it workseither Magic.
I feel like it would make a hot, hot mess, which is why you
probably still have it.
Okay, the place I was drinkingat.
Speaker 2 (15:10):
It was sweaty and dank and I'm sure it was a hot
fucking mess.
Speaker 1 (15:13):
So it fits.
I watched some people at aGerman bar trying to see how
they best could blend greenstuff into it the day before.
St Patrick's Day.
What were they using to blendin?
They were using food coloringstuff.
They were doing it by the glass, basically, of the different
styles they were basicallylooking to be like.
Don't put it in the dark stuff,it just makes it look like poop
(15:37):
.
Yeah, but you can put it inthere.
I was like I don't know thatsomeone's coming to a German bar
looking for green beer.
No, does German bar get much?
Traffic on St Patrick's Day, Idon't know, I mean the beer hall
, I think just people going out,not necessarily like Because
(15:59):
everything else is jam-packed,so oh God, the one main like
European-style bar in Tacoma wasopening at like 6, and you had
to like be in line and be thereto get like shirts to be set for
tables and everything.
It was like a whole.
Did they have?
Yeah, no, their only defense,or like like what also kind of
(16:23):
makes sense, is they're alsolike the.
European soccer football bar.
Oh okay, so the people areprobably already kind of
conditioned to show up early todo that sort of thing, and so
they probably open for that.
Well, it was a Saturday.
No, it was a Sunday.
Oh it a Saturday.
It was Sunday morning.
(16:43):
This year, thank you, leap Yearrobbed us of a Saturday because
of Leap Year, so we went Fridayto Sunday instead of a nice
Saturday, st Patrick's Day.
I don't even remember what I did, though, nothing.
I think I watched a race and Ibarbecued.
(17:05):
Oh, we cut down some trees.
Nice, your parents' house, mybrother's house.
Yeah, did you burn them?
They did end up getting burned.
Nice, yep, not on property.
But Are you parents' house?
Yeah, my parents' house.
Yeah, out where the rules don'tmatter.
Yeah, we're not in Birdman yetwe've put a lot of weird stuff
(17:28):
on fire at your parents house.
Yeah, this tree is not weird.
No, no, no, no, what are wedoing?
Yeah, help somebody move, cutdown trees.
My son supervised, they had tosupervise.
And at one point he's like yeah, help somebody move, cut down
trees.
My son supervised, he had tosupervise.
And at one point he's like whyis the oldest person here, the
(17:48):
one using the chainsaw?
That's my small seven-year-oldfather cutting down trees.
That's what me and my brothercowered with.
Oh, you realize you're bleeding.
Not that bad, I mean for thatgeneration.
Have they really done a projectif they didn't cut themselves?
Speaker 2 (18:09):
Yeah, something Did you prove you actually did work.
Speaker 1 (18:12):
Right, that was like the pre-Instagram or whatnot,
like.
Oh hey, I'm out working.
It's really hard in the yard.
No, it was you.
Show up to work, jesus.
What happened to your arm?
Play with it off Chainsaw, allright.
Did you look up smoochies,squid, ink, so you can talk
(18:32):
about it for a second?
There are many smoochies, butthis one is mine.
No squid or ink, I have them.
Did you give it a roll, are-roll?
I aggressively re-rolled it itsays on the can that fruit
cheese is very heavy.
Give it a gentle roll.
There's a lot of squid.
I was going to say there's alot of Do you want me to read
(18:57):
the little thing they're sayingabout it before the one and a
half seven seconds.
Latest smoothie sour made withraspberry poison berry.
And is that blue cookie icecream?
That's a thing, Blue cookie icecream.
Yeah, must be In the summer Toturn this one a very, very dark
(19:17):
blue that looks purple.
There's a lot One is purple,except for a very, very dark
blue that looks purple.
That is, oh dear God, there's alot.
One is purple, except for avery, very dark blue.
Let's get the next pour on heretoo.
Please wear dark clothing whendrinking this one.
Oh wonderful, I'm wearing blackshirt, I'm good.
Speaker 2 (19:33):
Dude.
Speaker 1 (19:35):
Give it a quarter turn so it goes out the side of
the mouth.
Yeah, there you go.
Oh yeah, let's get all three ofthem.
I didn't know that this wasWeird Beer Day.
Every day I know Weird Beer Day, oh yeah, okay, all right, the
(19:57):
color almost matches the cam Onthe side, not the front.
Did you say ABV on this?
I did not, but I can.
It is a healthy 6.5, that's notbad.
Speaker 2 (20:10):
That's one thing I'll say.
Speaker 1 (20:12):
The ABV beers have never been that, and this color
tracks with what I saw.
Speaker 2 (20:18):
So it's kind of modeled.
Speaker 1 (20:20):
Variation.
Look at our beers today.
Get right up in the camera.
Do that Glorious 4K Beers inairports.
I mean yeah, we've done imprint.
I don't know how I didn't getto their website the last time
Maybe that was a.
I think we're sticking in thesame neighborhood because they
(20:45):
are also from Pennsylvania, sowe're in the same general area
as the last one.
Okay, I mean, I liked boththeir other ones, so I'm not mad
about it.
But the swimming and ultracreamy berry blasted
cookie-licious goodness and somedark chocolate and a slight
(21:05):
tanginess in the super thickbody make for a complex dessert
beer that you'll want to drinkbefore dinner.
Yeah, can you hand me the?
Can you want?
Oh Jesus.
Thank you Holy Okay.
So this is what Sir Nick Sloanwas talking about when he said
(21:26):
he wanted it thick and juicy.
Baby got back.
Yeah, there's definitely Okay.
So it's starting to likeseparate a little bit, baby got
back but baby ain't got none ofthese though.
Yeah, so I'm getting aseparation on here.
Somebody needs to startdrinking.
Get all up in it.
Mmm, that is thick.
(21:47):
Okay, let me pick.
Throw that.
It's very good.
It's very good.
I'm mad at you.
The problem is, these are thedregs left that you're not
supposed to drink.
Yeah, probably that is tasty.
I mean, it's very that one islike more blueberry right.
Raspberry boysenberry and bluecookie ice cream.
(22:13):
It feels like you should havethe raspberry seeds.
Yeah, this feels like yeah.
When I was in my smoothie phaseyes, this feels like a smoothie
just came right out of theblender Top of a smoothie.
Beer phase, no, From one to theother.
Yeah, no, you just pour a poundof fruit into a blender, mix it
(22:34):
with a little ice and you thinkit's healthy.
You're getting like a thousandcalories, yeah, and all sugar,
yeah, but there's fiber in it.
No, totally like if they leftthe seeds in it.
I think that would just push itover the top.
Speaker 2 (22:48):
oh, you're separated a lot yeah, if you might, might
start to separate too that'syour second class, though it's a
small class having a big day.
Speaker 1 (23:01):
I just got back from stream training.
I'm in fighting shape here,yeah well, the social moderate
not a lot of nose to it.
No, I don't think the aerobiccan escape the thickness.
Yeah, it does.
It tastes like a fruit smoothie.
(23:22):
Yeah, I don't know where theblue cookie comes from.
I don't know.
I've never had blue cookie icecream, though no.
Speaker 2 (23:30):
You just told me, you got it every summer.
Speaker 1 (23:31):
The kids do.
It's down at the well, it usedto.
It's down at the Huckle's.
Oh yeah, they have blue creepyice cream, so they'd get it and
they'd get it all over theirshirts.
So, yes, you should wear darkcolored clothing if you're going
to eat this or drink.
Eat natural, yeah, eat icecream.
Or drink this beer Um, I get, Iget a shot of creaminess at the
(23:55):
end and I think that's the icecream coming through.
There's so much fruit flavor init.
It's just a little bit of tang.
It's a little zing, but notlike the last one.
It's very different from that Alittle effervescent.
The back end.
Speaker 2 (24:15):
What does that?
Speaker 1 (24:16):
even mean I don't know.
Sometimes I just say wordswithout thinking about it, I can
get it.
I said Sometimes I just saywords without thinking about it.
No, I can get it and that'skind of what I said.
Tang, you said effervescent,yeah, it's kind of like.
It's clean, sparkly Like.
Yeah, yeah, feel in the back ofthe Like.
It's not.
It's not Like for somethingthat says cookie Like.
(24:36):
We've had some big beers and Ijust felt my mouth coated after
it.
A 16-ounce still might be a lot, chad.
We were going for a 16-ounce.
You put that in like amilkshake glass with a straw, a
(25:00):
little bit of whipping cream ontop.
I wonder how it burns.
I think I have an extra can inthe garage for shenanigans later
on.
This might be actually a goodcheck For what?
A little heat in it A littleheat up the torch, oh dear Lord,
I don't know that that's a goodidea.
A little heat in it, oh dearLord, I don't know that that's a
(25:22):
good idea.
None of what we're doing is agood idea.
Is any of this a good idea?
Ryan, come on, how long haveyou known us?
How many of our ideas are goodideas?
It's been a long time.
Unfortunately, I don't knowwhat I was thinking.
This is a long list of terribleideas that worked out.
That we call friendship.
Worked out, for the most part,friendship.
(25:44):
We didn't steal a bass.
Fuck, we should have stolenthat bass.
You weren't even there.
I'm so mad.
It was one of the biggestregrets.
I wasn't even there.
I have machinations, I haveplans.
I've got a couple of wires inthe fire.
I can't even see my glassesempty because it's still coated.
(26:06):
Yeah, it's got stuff.
Contemplation, that's reallyfucking good.
Alright, fridge these.
I'm going to take a pass on one, yep, and the other is it's a
(26:27):
novelty beer.
I mean, both of them arenovelty beers.
Both of them are novelty to apoint.
I just put it in with the damnrotation of smoothie beers, like
it'll make it cycle through,like I'm not keeping multiple
(26:47):
cases of smoothie beers.
No, excuse me, but this is asmoothie beer shelf.
Speaker 2 (26:55):
Yes, not even a full shelf, or maybe the door, the
door like a full shelf, or maybethe door, the door, the door,
like the thing across the frontof the door.
Oh, yeah, yeah, yeah.
Speaker 1 (27:03):
You have space for three or four of them.
Yeah, like that's where I putit in there.
I rotate them through, so Iwill try other like I've seen
other Smoochie ones, I will trythem.
I would try them, but it's justgoing into that smoothie beer
rotation and it's still.
(27:23):
I've had a couple in my fridgeand it's like I definitely like
I enjoy them, but it definitelystill feels like there needs to
be a time and place for acertain.
This isn't the finished workingin the yard or getting home
from working a Friday and justneed to crack a cold one type
beer.
This is it really like.
It really just feel likewarring bears to me.
(27:47):
But also I thought about likewe sit down and watch a movie
where it's like you're havingone and it's kind of like the
treat of something for that.
That's kind of the way I cansee it.
The ocean water is interesting.
It's funky, it's weird.
That lingering tartness just didhit me kind of weird.
Speaker 2 (28:09):
I like the smell.
Speaker 1 (28:12):
It's got a lot of good aroma and something, but it
just didn't hit the spot for me.
So that's on that one.
I think I'm similar.
As far as smoothie beers go,this is fantastic.
We're actually up there amongstsmoothie beers.
We haven't had a bad smoothiebeer yet.
We had a couple that kind ofclaimed smoothie.
(28:32):
I think that were yeah.
We also had some smoothieswhere we didn't roll them.
We didn't get the fullexperience.
We rolled the shit out of that.
It still wasn't enough.
You'll see the pours fromreading up the.
You'll probably see them on theground before you see them on
the YouTubes.
Very intrigued.
(28:55):
Did we talk about theirNarcadium?
No, so the brewery taproom withcantina and restroom arcade.
So they have basically it's abar with an arcade all free to
play.
So go in, grab beers, playvideo games.
My son still talks about theone pinball machine that was
(29:17):
broken and just kept letting itplay.
It's like the greatest day everfor him.
Because usually I'm like man, Idon't have freaking quarters.
I haven't seen pictures of it,but that's kind of cool.
I'll grab a bite of this there.
Hang out, I will grab a scooterof it, ocean water.
Grab a scooter of it and theocean water.
(29:40):
I think if you messed with it,you could come up with some
creative stuff about it.
We talked about burning beersand doing things like that that
poured over ice.
I don't know, I don't even know.
Oh God, no, I wouldn't haveburned this beer Poured over
like ice.
When I'm part of this beer Pourover like ice into a snow cone
Could be real good.
(30:00):
Freeze it in a thin plastictube and eat it like a yeah,
something like that.
Maybe by itself, it's, it'sfine.
Yeah, I'm going to fridge thisemoji all the way.
(30:22):
Is that because you alreadyhave one in your fridge?
Speaker 2 (30:27):
yeah, and I have a half pint in my belly already.
Speaker 1 (30:31):
Yeah, I could probably crush a pint of that
easy if I hadn't already pouredthe rest of it it's probably the
fastest.
I've ever seen you finish one.
Speaker 2 (30:40):
Exactly.
Speaker 1 (30:41):
That's a If we were doing the money beer again that
would be on my list.
Okay, you're going to fill yourwhole six-pack with just that.
No, no, no, no.
Speaker 2 (30:55):
One pint's good enough.
Speaker 1 (30:58):
What's your six beers , six pack of this?
We'll see.
I bet you couldn't get under$42.
So yeah, smoochie squid inkfantastic well put together.
Very lots of fruit.
Love it.
Same with the previous othertwo imprint beers we've had.
They're very well put together.
(31:19):
Ocean Water from Source BrewingI think that would be a
poolside or beachside beer ontap.
I don't know if I would keep itin the beer fridge, but like
what you said, I would keep itin the beer fridge but like what
you said over eyes doing somekind of beer, not weird, but
(31:42):
kind of a non-beer.
Maybe a cocktail-y stylepresentation with it.
Not mad about it, bob broughtit in.
That's a cool flavor toencounter that to our Well, it
would have been perfect.
Same fact, knowing that it'syeah, yeah, I'm a little mad,
but yeah, st Patrick's Dayepisode, but it is what it is,
(32:05):
cool, all right.
Well, our glasses are empty.
Yeah, hopefully yours are too.
Wait, nope, I'll get thespatula out.
Speaker 2 (32:26):
We'll catch you next time.
If you've enjoyed what you justheard, make sure you subscribe
to get new episodes when theydrop, and don't forget to leave
us a review.
If you want to see what we'redrinking when 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 buy off of Savor.
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