On today's episode of American Beer Review LIVE!, we are celebrating the true return of spring with a couple of beers with loads of fruit flavors. First off we revisit pistachios with Mortalis Brewing Company's Hydra, a fruited smoothie (always read the whole can) with Lemon, Strawberry, and Pistachios. We round out the episode with Humble Forager's Coastal Sunshine v4 a fruited sour with Mango, Passion Fruit, and Pink Guava.
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).
You Tube - https://www.youtube.com/@americanbeerreview
Instagram - https://www.instagram.com/abeerreview/
Twitter (Never gonna call it X, sorry) - https://twitter.com/abeerreview
Facebook - https://www.facebook.com/americanbeerreview
Linkedin - https://www.linkedin.com/in/american-beer-review-b257ab255/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
But this isn't a home improvement podcast.
This is a beer podcast.
Speaker 2 (00:04):
Oh, we've got some beers to drink today, chad.
What do we got?
This is I'm looking forward.
Speaker 1 (00:09):
So we're going to run it back.
Speaker 3 (00:18):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 1 (00:21):
Good times with good friends requires good beer.
Speaker 2 (00:23):
Lucky for us, we know how to pick all three we're a
group of friends who grew up inthe pacific northwest, giving us
a jump start on our craft beerjourney join us today, while,
brian, I pride myself on notgetting to know other people, so
do not put that on me alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana andchad hit me like a beck and bob
(00:47):
Review some beer, talk aboutbeer topics and whatever else
comes up.
Speaker 3 (00:51):
We invite you to pour yourself a drink and hang out
with us.
Speaker 1 (00:57):
You guys talked about this quite a few episodes ago.
You guys yeah, no, you two werelamenting that we Don't blame
me, you guys were talking aboutyour last journey with Humble
Forager Like oh man, that was sogood Because we were talking
about mimosa beers and whatnot.
So we're running it back FromHumble Forager Coastal Sunshine
(01:19):
Fruited Sour.
That looks like a little can,it is.
They moved to the petite cans.
Yes, skinny, yeah, it is.
What is?
It's 12.
It's walking the runway.
Speaker 4 (01:31):
It's a model can um.
It's probably a 12 ouncer,feels like it but yeah so so as
I said coastal sunshine.
Speaker 1 (01:37):
coastal sunshine version four fruit sour with
mango, passion fruit and pinkguava coming in at 6%.
You guys are getting a littlewhat I don't know, are you doing
all right there?
We're going to cut that out.
No, the crushing that TalladegaLight.
Speaker 4 (02:00):
Went to your head a little bit.
Speaker 1 (02:01):
Yeah, that was not good.
So then next up from MortalisBrewing Company, hydra, a sour
ale with strawberry, lemon andpistachio coming in at 7%.
Okay, you had me until the endthere.
Speaker 2 (02:15):
We're good Pistachio, but it's not pistachio ice
cream.
Yeah Well, didn't?
Speaker 4 (02:20):
we have that.
Wasn't that the green beer?
Yeah, that was the green beer.
Wasn't that the green beer?
Yeah, that was the green beer.
Speaker 1 (02:23):
It actually wasn't that bad, because if I remember
correctly, you guys kind ofmentioned pistachio.
Wasn't a flavor I'm not madabout, I didn't say it doesn't
mean I want more.
Speaker 3 (02:38):
Whoops.
Speaker 1 (02:38):
So anyways, we're going to be running it back on
pistachio and humble forager.
There we go, which?
Speaker 2 (02:44):
one.
Do you guys want to start with?
Speaker 4 (02:45):
Let's get pistachio and humble forager.
There we go.
Which one do you guys want to?
Speaker 2 (02:47):
start with, let's get pistachio out of the way.
Okay, nice, strawberry, lemonand pistachio.
Speaker 4 (02:53):
Yeah, it's an interesting combo there.
That's the hydro one, right Yep.
Speaker 1 (03:01):
I felt like I wanted something sour to offset the
earthiness of that pistachio.
It was just something in myhead.
Speaker 2 (03:10):
So when I saw oh man, did I mess this one up?
Were you supposed to roll it?
It's just the sour ale.
It doesn't say anything about asmoothie.
It doesn't say anything aboutrolling.
It's fine, it's just the head.
That's what she said.
Speaker 4 (03:24):
So they got a few different versions of this hydra
yeah, that's clear, yeah sothis one let's do.
I see a blueberry tangerinemango.
Couldn't get that one, couldyou?
The universe threw pistachio inmy way passion fruit, mango
peach would have been delicious.
Ooh okay, Blackberry,strawberry, raspberry, peanut
(03:48):
butter marshmallow.
Speaker 2 (03:51):
It's like a peanut butter sandwich with
marshmallows.
Speaker 1 (03:54):
I'd quit fantasizing about the other flavors.
I think I'd just get into this.
Speaker 4 (03:57):
Key lime, raspberry, sweet cherry.
Alright, this is Dude.
They have a lot of these.
Hydra has a lot, yeah, and yougot one in front of you.
Dude, what's with the bubbles?
These?
Hydra has a lot, yeah, and yougot one in front of you.
Dude, what's with the bubbles?
Look at this, look at this.
Speaker 1 (04:09):
Get it up in the can.
Why is it doing that?
It's very effervescent.
Speaker 3 (04:13):
Oh my God, why does it look like that?
Speaker 2 (04:16):
Oh what is that?
Speaker 4 (04:16):
So I have two, what is that smell?
Yep, I should have rolled this.
Oh dude, yours looks completelydifferent than mine.
Speaker 2 (04:24):
I'll send you the can .
It doesn't say it on the can.
Yours is pink and mine is brown.
Well, here take I don't knowBecause you should have the top
then, because Hydra FruitSmoothie Sours they're both
Fruit Smoothie Sours and thenthe Monster Series, so they have
a Hydra Series and a MonsterSeries.
Speaker 4 (04:42):
I don't know what the difference is it's still very
brown.
Speaker 2 (04:48):
It's fine.
Speaker 4 (04:49):
It's fine.
It's fine, it is what it is.
No you're a waste of glass.
Speaker 1 (04:53):
Oh my gosh, I can run it back to the sink and do it.
Speaker 4 (04:58):
See, still looks brown.
Why is yours so pink?
Speaker 2 (05:04):
That's weird.
Speaker 4 (05:06):
Drink the beer.
That's very different.
Speaker 1 (05:12):
Yours is going to be very earthy.
Speaker 2 (05:14):
Mine had less pistachio.
Are you catching pistachio?
Speaker 4 (05:24):
I don't think so.
It's more like a sherbet.
Speaker 1 (05:26):
Yes, yep, yep, yep, like it's very ice creamy.
Speaker 4 (05:32):
Yes.
Speaker 1 (05:33):
Yeah, it's Even on your what appears to be
pistachio heavy end the back one.
Speaker 4 (05:40):
Yeah, yeah, I'm going to try that part in a second
here.
Speaker 3 (05:43):
I cannot find.
Speaker 4 (05:45):
I get a little bit of it.
I'm not finding this one.
Speaker 2 (05:48):
I forgot what color you have the can.
Speaker 1 (05:51):
I forgot what color this one was, but I'm getting
like that.
If you took a red and a yellowstarburst kind of up front, most
of the fruit comes up front,but then that pistachio wave
comes in.
Speaker 2 (06:05):
And I think that's what's softening that tartness
from the strawberry or lemon.
Speaker 4 (06:14):
Sicilian lemon, milk, sugar and pistachios.
Oh yeah, Some of these are.
There's no way, that's the samebeer that looks more like it.
Speaker 1 (06:30):
Yeah, yeah, yeah.
Speaker 4 (06:33):
Huh, yeah, maybe when it's on tap or something, some
of them are really coming outlike, but I wonder how much of
the color difference is just.
Oh, this is the pistachio bits,or just sit in a can.
Speaker 1 (06:48):
Yeah, but your tasting notes didn't sound too
different from ours.
I don't think it affected theresults.
Speaker 4 (07:01):
That's just sherbet ice cream.
Speaker 1 (07:04):
That's the smoothie ish that was a much more
delightful pistachio based beerexperience than the last one.
Speaker 4 (07:18):
I didn't mind the last one, it was just a little
shucking off-putting.
Speaker 1 (07:23):
I like the just a little Shocking Off-putting I
like the Next time I try somenew tree nut.
Is a pistachio a tree nut Ifthere's ground up?
Speaker 2 (07:37):
I thought it's a legume.
No it's not because it's got ashell.
Speaker 4 (07:43):
Anyways, if there's some.
You didn't do research on that.
Mr Banana, what a pistachio is?
Speaker 1 (07:49):
But anyways, next time there's some ground-up
whatever tree or ground nut isin a beer, I'm probably going to
make sure there are flavorsthat accompany it that are more
sour or fruit based than whatwas what was on the the hoosier.
(08:10):
It was um, just pistachio and alittle bit and a little bit, a
lot, I think it was a little bitof lime and then but there
wasn't I know, I think the thingit yeah, it was supposed to be
ice cream, so there just wasn'tenough to bite through that
earthiness of the pistachio.
I think I'm rambling.
Speaker 2 (08:33):
Grows in a tree related to cashews, so it is a
tree nut.
So it is a tree nut, so nexttime I have a tree nut based
beer.
Speaker 1 (08:42):
I want bright, effervescent flavors to go along
with it.
I mean, it doesn't just spellright to say right there.
Speaker 4 (08:52):
It's.
It's interesting, it's very icecreamy.
It like it's a little sweetMm-hmm, but also like, Maybe
like a hint of tart or something, I'm not really.
Speaker 2 (09:10):
It's a little bit from like the lemon.
Speaker 4 (09:12):
Yeah.
Speaker 2 (09:16):
Well, because I'm getting a lot more tartness, but
it could be just the layerswithin the cans.
Speaker 4 (09:21):
Oh, now I'm getting like a lot of funk on the.
It's from that like the.
The foam on this is verydifferent.
It is like bubbly.
Speaker 1 (09:34):
it's holding a like a no, no, I see it like it's
milky maybe, or something here.
Let's just uh, get that rightup in the camera but it's like I
don't see get that down.
Speaker 4 (09:46):
No, oh yeah, there we go yeah oh yeah it's kind of
weird, yeah, okay, so look atthat, that's strange, look at
that technology, baby.
Yeah, you get a little shimmythere we go, that's good enough
yeah I mean it's interesting,we're gonna sip on this while we
talk about some beer news.
Speaker 2 (10:05):
Yeah, let's do that sure we're going to sip on this
while we talk about some beernews.
Speaker 4 (10:09):
Yeah, let's do that.
Sure, Are we doing top 50?
Speaker 3 (10:17):
There you go, let me find the list.
Speaker 1 (10:18):
Let me go get something else to sip on if
we're doing top 50.
Speaker 4 (10:21):
We're not doing all 50.
Speaker 2 (10:22):
Okay.
We're going to hit thehighlights.
Speaker 4 (10:24):
Yeah, so the top 50, how do they phrase it?
Well, how do they phrase it?
The top 50 craft beer producersin the country.
Okay, so it is based on barrelsand you have to be so.
(10:47):
Then the other thing and thisis the big kind of key part, and
the other thing, and this isthe big kind of key part is you
have to be a craft brewery ascategorized by the Craft Brewers
Association.
Speaker 2 (11:01):
Oh God he found the pistachio.
But again, it's top 50 involume, not in rankings.
Speaker 4 (11:06):
Yes, yeah it's not like a ranking, but so the thing
is.
Because of the BA'scategorization, you have a few
usually known craft breweriesthat are no longer on the list.
Chad was not here for this, solet's see if he can guess Is
this the top 50 craft brew?
Speaker 1 (11:27):
Yeah, did you read the article?
Yeah, you linked it to numberone.
Speaker 3 (11:31):
Yes, but there's key ones that fell out.
Speaker 2 (11:35):
Boston Beer, yes, but there's key ones that fell out.
Speaker 3 (11:36):
Keep going, keep going Chad.
Speaker 2 (11:37):
Go, go, go Go to Mind Palace.
Speaker 4 (11:40):
Okay, I like the map where you just see the amount of
states that have nothing.
Speaker 1 (11:45):
So Boston Beer number three Sierra Nevada.
Yes, Four.
Speaker 4 (11:53):
There's no way you get this one.
Speaker 2 (11:56):
I've never heard of them.
Speaker 4 (11:58):
I have, I've heard of the city.
Speaker 2 (12:01):
That has to be the company name, and they're
branded under something else.
Speaker 1 (12:06):
Is it on the East Coast?
Speaker 4 (12:08):
No.
Speaker 2 (12:08):
Nope.
Speaker 4 (12:10):
No, technically Is it in Colorado.
Speaker 2 (12:12):
Oh so it's, they do have it's not.
Oh so it's, they do have.
Speaker 4 (12:15):
it's not in colorado, but yeah so, but what you'll
notice is by the locations.
It's what the breweries areunderneath that.
So number three is duvel morgat.
So yeah, totally uh, let's uh.
So you're seeing it in PasoRobles, so that is uh, I think
Russian River.
Kansas City is going to be Ithink Boulevard, oh geez.
(12:38):
And then Cooperstown isBrooklyn Brewing maybe, but so
that's the thing is.
So you're getting a bunch ofthese is no Brooklyn's on its
own.
So the key thing is that youhave a few breweries that have
dropped off because they're nownot considered craft.
You have to be under 6 millionbarrels and you have to have
(13:02):
less than 25% stake of one ofthe big breweries breweries so
stone no longer on the listbecause they're now owned by yes
(13:26):
, thank you, soporo um.
But you have some of theseother ones that are lower on the
list and will be coming inhigher because they got bought,
like tilray is on here, butTilray is a cannabis company
from Canada, so they're notconsidered being like a macro
beer owner.
But they own a ton of breweriesnow, but they made that
(13:46):
purchase partway through lastyear, so they're only counting
the barrels from that time ofpurchase.
So, like, was it red hook orsomething that was in there,
that's local, but they're onlygoing to count the red hook
beers from, say like may on forthis year for this number.
So next year they're going tojump even higher because tillray
(14:08):
has a bunch more that aren'tgoing to show up for that total
amount.
So I mean and that's where Istruggle with this, because
you're going to get a bunch ofthese like artisanal brewing
ventures and again the listingthat I'm seeing they're not
putting it by what the breweriesare, it's by the overall
(14:28):
company, and so you're just kindof having to guess, based on
the names of where they are, forwhat breweries are in that,
unless there's other writing forit.
So number nine monster rightyeah, because they bought a few
and it's not I don't even knowhow much of it is the actual
monster brand, it's just theother breweries they own branded
(14:49):
, I think, canarchy yes, is whatthey bought and was called.
Speaker 2 (14:52):
But since technically they're not a alcohol brand,
yeah they're.
Yeah, it's allowed.
Yeah, weird yeah.
Speaker 4 (14:59):
So the ones that you really think about is like to me
, the big deal is the ones thatare the solos that are still
pretty high up on the listyingling.
Obviously, boston beer is nolonger solo because they even
have Dogfish Head, sierra Nevada, though number three being on
their own is pretty solid, buteven Gambrinus, that's Shiner
(15:22):
and something else, I think,scofflaw Brewing.
Speaker 1 (15:25):
Okay.
Speaker 4 (15:26):
But then Athletic Brewing, number 10.
New Glarus is on its own, butnumber 12 is your first.
Um stand alone PacificNorthwest, and that is Deschutes
Matt Brewing Company, whichactually, I think, has a couple
of things too.
Now.
I can't believe Gordon Beershis still around.
(15:49):
I haven't been one in years no,that one in Seattle is the only
one I'd ever been to and it wasnever that great um.
But then you have georgetowncoming in number 16, which is
pretty solid, considering theydo a decent amount of um canning
in production now.
But I feel like they're like amostly draft, like I feel like
(16:11):
they no, I, I take it back.
They've gotten more becauseyou're getting Johnny Utah,
you're getting Bodie.
Speaker 2 (16:16):
One of the bigger crafts in the Canadian space.
Speaker 1 (16:18):
And I've felt like there's been a big push.
I've seen a lot more on socialand whatnot.
Somebody's finally putting someeffort behind it, because it's
really good beer, Even locally.
Like I never see it advertisedand all of a sudden I start
seeing it advertised online tome.
Speaker 4 (16:42):
Yeah, so the other one that pops up on here that I
thought was kind of surprisingnumber 40.
One of the captain's favorites,Montucky.
Speaker 3 (16:50):
Cold Snacks Rolling solo at number 40.
Speaker 4 (16:53):
So that's pretty impressive.
Rogue out of Oregon.
44.
Shipyard Brewing.
I have never heard of that.
Number 46.
And I don't know if they.
Oh, I didn't scroll all the wayover Portland Maine, oh wrong.
Speaker 1 (17:15):
Portland.
Speaker 3 (17:16):
Made a lot more sense there.
Speaker 1 (17:17):
Yeah, it does.
Speaker 4 (17:18):
Yeah.
So I don't know.
It's a tough one for me whenyou're looking at those and
you're seeing it like oh, thisis the top, whatever brewery,
and it's like that is sevenbreweries.
Speaker 1 (17:27):
Right that you're now kind of combining, yeah, so.
Speaker 4 (17:36):
How that you're now combining.
I had a beer that wasn't onthat list Humble Forager.
Humble Forager, my guess isvery, not on that list.
Did you bring him an extraglass, since you doubled up here
?
Speaker 1 (17:48):
Well, I brought you guys two glasses for the other
pistachio beer.
Speaker 2 (17:50):
Thank you.
Speaker 1 (17:51):
It was in the fridge.
I saw it and I was like let'srun it back.
Speaker 4 (17:56):
Pour me a little taste.
Oh no God.
Oh see, this is what I'mtalking about here.
Speaker 2 (18:04):
No, no, no, no, no, no, no.
Speaker 4 (18:05):
Oh well, this is why we probably shouldn't watch
racing while we podcast.
Speaker 1 (18:11):
Yeah, if anybody's been wondering why I'm making
all sorts of horrible faces, wejust had a pretty nice wreck at
the end.
Speaker 4 (18:18):
The one you just poured looks delightful.
Okay, well let's.
Speaker 1 (18:22):
You want me to take yours too?
Speaker 3 (18:24):
No.
Speaker 1 (18:24):
We'll hold them together in front of your camera
.
Because why do we have to holdthem together?
Production value oh my gosh,they look entirely different,
but not on camera.
You think so?
Speaker 4 (18:33):
Yeah, Looking at them on camera.
Go this way.
Speaker 1 (18:35):
Go towards the light, Brian.
Speaker 4 (18:38):
Maybe not.
Speaker 1 (18:40):
Mine is notice a little thicker A little bit
thicker, looks thicker, moretowards an orange Julius.
Was this the?
Speaker 4 (18:48):
original mimosa beer that we discussed.
Yes, this is the one that bothof us put Like the very first
you guys, put it in your crate.
Speaker 2 (18:58):
Yes, but we have also Not this beer, but the Humble
Forager Right, right, right.
Speaker 4 (19:03):
But we've categorized a handful of beers as mimosa
beers?
That's what I'm wondering.
Was this the original one?
So their?
Speaker 2 (19:11):
fruited sours have, because I could have swore it
was Coastal Sunrise, the lastone we have.
So this is Coastal Sunshine.
Speaker 1 (19:20):
Oh, so a different.
Speaker 2 (19:23):
Coastal series Coastal Sunset and then
Mysterious Ravine.
Speaker 4 (19:29):
So there's four series.
What's with the ravine?
This is our second one.
Speaker 1 (19:38):
Sour.
Ipa series, I think that's thenewest of the series.
Speaker 2 (19:43):
Coastal Sunsets Dessert-y.
There's a lot of versions ofthese Coastal Sunrise is a
breakfast-y style, some more ofa pastry-ish.
Speaker 1 (19:55):
Yeah, because that was a pastry sour.
Speaker 4 (19:57):
By the versions.
This is four.
Right, but is that?
Speaker 1 (20:02):
I assume there's vintage, but there's also like
no, there's up to 11 already.
So that's what I'm wondering.
But it's like whatever.
It's like, if I remember rightlast time, it's like whatever um
seat.
It's like, if I remember rightright last time, it's like
whatever's in season.
So that's the version of it.
So whatever.
Speaker 4 (20:18):
So every year the same, so we're not getting a
really old one, though.
Speaker 1 (20:21):
No, okay, no, you're just getting a version four just
has these flavors, which aremango, passion fruit and pink
guava.
Speaker 2 (20:29):
I have, you have an ABV on this Because it's not on
the can 6%.
Speaker 1 (20:33):
I'll take it.
Speaker 4 (20:36):
I kind of am tempted to just finish this thing,
though, because I feel like Idon't want to go back to this
when I get to the you also don'thave to drink it.
Speaker 1 (20:47):
Yeah, it was hidden by the thingy.
Nobody had to know.
Speaker 2 (20:50):
Ooh, that is an interesting smell.
Is that mango Mango?
Speaker 1 (21:01):
Yeah, very earthy on the nose but very sharp.
Speaker 4 (21:05):
I don't like that I don't love that.
Speaker 2 (21:08):
That aroma is?
I think it's the mango, it'spassion fruit.
It's a little too earthy.
Oh guava, eh, guava doesn'tsmell like that, yeah it's just
a.
Speaker 1 (21:18):
It's not yeah.
Yeah, it's very Way earthier Ifit was a little brighter on the
nose, I think the overall Ithink if you're like holding a
fruit and doing it you're notgoing to be as weirded out by it
.
I think the fact that it isbeer is like what's making it,
because beer is usually or likeon fruit and sours and whatnot
everything is very bright on thenose.
They try to get all the flavorson the nose, but all you're
(21:41):
getting here is just some.
It's like you're about to this.
Speaker 2 (21:46):
If this was a fruit juice, I would be into it.
Yeah, it's the mango.
It's got that weird the passionfruit yeah, passion fruit at
the front.
It's got that weird the passionfruit yeah, passion fruit at
the front and then a little bitof the guava.
But it's that mango backbone toit.
Yeah.
Speaker 1 (22:02):
Because that mango is there the entire time, like
it's very sharp up front andthen it's just kind of riding it
out.
Speaker 4 (22:10):
It's a bummer.
I don't love it.
I do not like this yeah part ofit is.
I'm basing it on the last onewe had which is my favorite beer
of 2023, so I yeah, I can't getover the smell and the just.
(22:38):
There is something to be saidabout the fact that they seem to
be.
There is a very much.
It's hitting the fruitiness.
It's more of a natural fruity.
Speaker 1 (22:52):
It's doing that.
There's not an artificialness.
Speaker 4 (22:56):
I want the fake fruit .
I want the.
It's like a blended fruit juice.
Speaker 2 (22:58):
If you were drinking, this and somebody said it's
mango guava fake fruit.
I want the.
It's like a blended fruit juice.
If you were drinking this andsomebody said, yeah, it's mango
guava passion fruit, it'shealthy, I'd go, okay, cool,
makes sense, I'm drinking it.
Speaker 4 (23:09):
Yeah, if I'm getting this from a Jamba Juice where
you're like yeah, it's not quitemy favorite, but like yeah.
Speaker 2 (23:19):
Well, that's the thing that's so hit or miss with
their versions, like, yeah,well, that's the thing that's so
hit or miss with their versionsis some of them that's a bummer
.
I mean, each one of them iscompletely different.
Speaker 4 (23:27):
One of the other ones , though it also has like a
marshmallow cream in it and I'mwondering if, like, if there was
like a vanilla or a littlesomething added like a vanilla
bean in this, just to get alittle like creaminess, to kind
of like.
Speaker 2 (23:41):
I think they leaned more into the passion fruit, a
little bit more tart.
Oh, if you're out of your racecar, that's bad yeah.
Speaker 4 (23:50):
Yeah, it is a bummer.
That is a bummer, it's justokay to me.
Eh it's.
I would like to try anotherversion.
Ooh, I'm getting Humble Forager.
Speaker 3 (24:07):
But that's the brewery.
Speaker 4 (24:09):
I'm willing to try another of the Coastal Sunshine
before.
Oh, yeah, yeah yeah, I justdon't want version four.
Yeah, before I write off, Like,at least I'm going to go to a
different like series, Like,because what did you say last
time?
Before I write off, like, atleast I'm going to go to a
different like series, Like,because what did you say last
time?
Speaker 2 (24:25):
we had Coastal Sun, sunrise, which was so far, and
we were on point, because that'stheir breakfast style.
Is that what they?
Speaker 4 (24:29):
actually said yeah.
Speaker 1 (24:31):
Yeah, so this is the breakfast style, and then I'm
going to try to get the sunsetnext, and that's for dinner and
that's more their dessert.
This is during the day this istheir initial one, so yeah, and
I assume the fourth series iswhen you're up to the
shenanigans at mysterious goblinhours.
Speaker 4 (24:51):
Yeah, I don't, that's a bummer.
Yeah, I'll pass.
I think so too.
Yeah, that's, I'll pass.
I think so too yeah, that's.
Speaker 1 (25:02):
I'll be the dissenting voice.
I liked it dare to go.
Burn this if this wasn't alegitimately, if this wasn't a
one can.
There was enough sugar in therestill.
I think if that was a littledrier I think you guys would
have been on board with it, butit was very thick and sweet,
(25:24):
very fruit juicy.
I like the.
I'm a fan of the flavors thatwere in there independently
Mango you go after mango a lot.
Who doesn't like the mango?
Speaker 4 (25:40):
I've never had it that aggressively.
Speaker 1 (25:42):
No, Did you try peeling a mango?
Speaker 2 (25:47):
Did you try peeling a mango?
Speaker 4 (25:50):
No.
Speaker 1 (25:51):
No, I'm a soft human.
I buy it prepared from thestore.
Speaker 2 (25:54):
It's a fruit that God doesn't want you to eat.
Speaker 1 (25:58):
Yeah, that's why I pay someone else to prepare.
Speaker 2 (26:01):
They put it next to the papaya Because they both
sort of smell like farts.
Speaker 3 (26:06):
I can't believe.
I say this.
Speaker 4 (26:07):
Why don't you give me some pistachio over here, just
a splash?
Speaker 1 (26:13):
You give yourself a splash.
Give me a cup.
Speaker 4 (26:17):
No, you did not.
I thought I poured you onealready.
No, I asked you to and youdidn't do it.
Yeah, you can record it.
You can look back, watch thetape.
Speaker 2 (26:26):
I stole the other one .
Speaker 4 (26:27):
No, but I told him already.
No you're just coming up withexcuses.
Now I'm having one right now.
Speaker 2 (26:34):
Yeah.
Speaker 4 (26:37):
This is a bad idea.
Speaker 1 (26:38):
The smell on this one .
It's the smell on this one.
No, it's not.
It's not the smell on this oneis also not great.
Speaker 2 (26:46):
It took you 20 minutes to decide that it wasn't
terrible the last time you hadit.
The smell fits the look of thatguy.
Speaker 4 (26:53):
Yeah, ignore the smell, taste it.
Let me know how it is.
You're?
Speaker 1 (26:55):
drinking swamp water.
Yeah, give it a shot.
Speaker 4 (27:05):
The taste is not as bad.
It's not.
It's still not.
Speaker 1 (27:09):
After doing the first one today, keep cold drinks
soon.
Yeah, it's been in the fridge.
Speaker 4 (27:15):
Do not let this last.
Speaker 2 (27:18):
Alright, where was Michael Walker's beers?
I'm talking about a palatecleanser.
Let's get something back in therealm of normality here.
There you go, a little light.
Speaker 1 (27:29):
Hey, guess what?
I got something that's going tostraighten you right out next
episode.
Speaker 2 (27:33):
Yeah, I'm hoping it tastes better than it sounds.
Speaker 1 (27:37):
Okay, foreshadowing.
Speaker 2 (27:39):
Yeah, what do you got ?
This didn't go well.
Speaker 4 (27:45):
No, I had good.
I had high hopes for these.
The pistachio in that one threwme off.
What's that?
The Mortales?
The color threw you off.
The color then threw me off.
You didn't want to drink brownbeer.
Speaker 2 (27:57):
No, brown smoothie beer.
Speaker 4 (27:58):
Yeah, the color threw you off the color then threw me
off and one drink brown beer.
No, brown smoothie beer.
Yeah, it just was weird.
Honestly, it was the bubbles.
The bubbles also made it kindof weird, so I'm wondering not
every beer you buy is a winner.
Speaker 1 (28:11):
But I but like especially when we're buying
mystery beers from far offcorners of the country.
Speaker 4 (28:16):
Here's the thing.
I think there are people whowill be into that.
Mortalis.
What, what is it, hydra?
Hydra there also again weremany other versions of the hydra
it's it is highly rated.
Speaker 1 (28:30):
That's how it got the other to bore is enough people
went.
Speaker 4 (28:35):
Hey, this is pretty tasty I would like to check out
the other Hydras.
Speaker 1 (28:39):
Yeah.
Speaker 4 (28:44):
I am on a.
I got a Hydra watch.
It just was unexpected, so likeI didn't expect as smoothie-ish
from that one and the bubblesand then, but it was fine.
I then kind of almost expecteda little more Effervescence Of a
yeah, creamy or somethinglighter mouthfeel with the, the
(29:05):
fruit one, this I mean.
I also don't notice that I geta lot of sour from it, it's just
more natural fruit flavorperiod.
Yeah, um, this is probablyabout the closest beer I've had
to like, like natural fruitjuice.
Speaker 2 (29:20):
Well, because it's actually using real fruit.
Speaker 4 (29:22):
Yes, in the process.
Yeah, for better or worse.
Um, yeah, you put that.
When you mix that with somechampagne, though, would it
actually be better?
Would that bubbly like kind ofcut it a little?
Speaker 1 (29:36):
no, you get a little funk in there to offset the.
I think they're throwing goodideas after bad.
I think what's going to settleit is we're going to get the
sunset.
Speaker 4 (29:50):
We shall see what was the.
I want the, the weird name one.
You said Mysterious Ravine.
Yeah, I also want to try one ofthose.
A sour IPA yes, I want to tryone.
It makes me think of JesterKing, because they're the ones
(30:11):
that are very sour-y and werandomly have an IPA also, not
Jester King, but Jester Kingadjacent, there might be, uh,
some Barrique brewing offeringsback in the fridge.
Speaker 1 (30:27):
Oof.
Speaker 4 (30:28):
TBD.
I think I saw that.
Speaker 1 (30:30):
Yeah, there might be three of them.
Speaker 2 (30:31):
Oof that was pretty solid.
That hurts the wallet a littlebit.
Speaker 3 (30:35):
Yeah.
Speaker 1 (30:37):
Uh, it was very economically priced for for
barrique yes man, how about that, though?
Speaker 4 (30:47):
I mean, you just think of that, like the
different um things.
That has exposed us to the factthat, like, uh, barrique, I
know I can picture the inside ofit.
Oh yeah, just from the, fromthe pictures we looked up, yep,
thinking of, like where it is innashville, is it's natural,
right, um, that type of thing.
Speaker 1 (31:09):
But that also doesn't remind me broadway into
broadway, right at the end Ithought it was across.
Speaker 2 (31:14):
It was across the river, whatever in a warehouse
you could walk there frombroadway, but you can walk there
from you could.
You could walk there fromBroadway.
Speaker 1 (31:19):
You could yeah, you gotta go over by the stadium and
then go and you're gonna be ina beautiful building with
barrels, but it does make methink.
Speaker 4 (31:24):
So Humble Forger, we've had a couple times Yep,
yep.
What state is that from again,don't remember Exactly Wisconsin
, really.
Speaker 1 (31:35):
Concert in Minnesota, minnesota, rochester Okay,
right next to our friends atDrekker Brewing.
Speaker 4 (31:45):
Oh dude, no Sunrise.
I think so far I'm a Sunriseguy.
Oh yeah for sure.
Because this one says blueberry, maple syrup, vanilla and
cinnamon.
Speaker 3 (31:56):
Yep, yep.
Okay, I do.
I want to try one more.
Sunshine, start drinking earlyin the morning, yep.
Speaker 4 (31:59):
Yep, okay, I do.
I want to try one more sunshine.
Start drinking early in themorning.
I get it this one apricot,mango peach passion fruit.
Speaker 1 (32:08):
Oh, look at that.
Speaker 4 (32:10):
Okay, I want to try one.
They only For all the differenttypes they have.
They only have 89 beers Onuntapped, but when we're talking
, there's already 14 sunshines.
Yeah, like.
Speaker 1 (32:24):
I think I think it's just.
Speaker 4 (32:25):
Everything they make Is under one of these Categories
.
Speaker 3 (32:29):
Four main yeah.
Speaker 4 (32:30):
Yeah, so, and then an Imperial Double Coffee Stout,
so Alright.
Speaker 2 (32:38):
I think we've exhausted it.
Any other thoughts?
Speaker 4 (32:40):
on the beers they also have an Enchanted Island
beer.
All right, we'll take that too,at 9%, 9%, fruited sour, get
that boozy one.
Speaker 2 (32:50):
We did just talk about that a couple episodes ago
, yeah, so that's what I'msaying Imperial sour, let's go.
Speaker 1 (32:54):
Oh look, Are my glasses empty.
Oh look, Are my glasses empty.
Speaker 2 (32:57):
Yeah Well, Chad's glasses are empty.
Chad is so, hopefully, if youweren't drinking this, yours are
too.
Speaker 3 (33:04):
I feel bad, but this one just didn't hit.
Speaker 2 (33:06):
It was.
Speaker 1 (33:06):
It is.
Speaker 4 (33:08):
Somebody's probably going to love it.
Oh yeah, For sure there's acustomer report.
Speaker 1 (33:11):
Go out and try it, see if you like it.
Speaker 2 (33:13):
All right.
Speaker 3 (33:40):
Catch you next time.
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 Tavor.
But this isn't a home improvement podcast.
This is a beer podcast.
Speaker 2 (00:04):
Oh, we've got some beers to drink today, chad.
What do we got?
This is I'm looking forward.
Speaker 1 (00:09):
So we're going to run it back.
Speaker 3 (00:18):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 1 (00:21):
Good times with good friends requires good beer.
Speaker 2 (00:23):
Lucky for us, we know how to pick all three we're a
group of friends who grew up inthe pacific northwest, giving us
a jump start on our craft beerjourney join us today, while,
brian, I pride myself on notgetting to know other people, so
do not put that on me alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana andchad hit me like a beck and bob
(00:47):
Review some beer, talk aboutbeer topics and whatever else
comes up.
Speaker 3 (00:51):
We invite you to pour yourself a drink and hang out
with us.
Speaker 1 (00:57):
You guys talked about this quite a few episodes ago.
You guys yeah, no, you two werelamenting that we Don't blame
me, you guys were talking aboutyour last journey with Humble
Forager Like oh man, that was sogood Because we were talking
about mimosa beers and whatnot.
So we're running it back FromHumble Forager Coastal Sunshine
(01:19):
Fruited Sour.
That looks like a little can,it is.
They moved to the petite cans.
Yes, skinny, yeah, it is.
What is?
It's 12.
It's walking the runway.
Speaker 4 (01:31):
It's a model can um.
It's probably a 12 ouncer,feels like it but yeah so so as
I said coastal sunshine.
Speaker 1 (01:37):
coastal sunshine version four fruit sour with
mango, passion fruit and pinkguava coming in at 6%.
You guys are getting a littlewhat I don't know, are you doing
all right there?
We're going to cut that out.
No, the crushing that TalladegaLight.
Speaker 4 (02:00):
Went to your head a little bit.
Speaker 1 (02:01):
Yeah, that was not good.
So then next up from MortalisBrewing Company, hydra, a sour
ale with strawberry, lemon andpistachio coming in at 7%.
Okay, you had me until the endthere.
Speaker 2 (02:15):
We're good Pistachio, but it's not pistachio ice
cream.
Yeah Well, didn't?
Speaker 4 (02:20):
we have that.
Wasn't that the green beer?
Yeah, that was the green beer.
Wasn't that the green beer?
Yeah, that was the green beer.
Speaker 1 (02:23):
It actually wasn't that bad, because if I remember
correctly, you guys kind ofmentioned pistachio.
Wasn't a flavor I'm not madabout, I didn't say it doesn't
mean I want more.
Speaker 3 (02:38):
Whoops.
Speaker 1 (02:38):
So anyways, we're going to be running it back on
pistachio and humble forager.
There we go, which?
Speaker 2 (02:44):
one.
Do you guys want to start with?
Speaker 4 (02:45):
Let's get pistachio and humble forager.
There we go.
Which one do you guys want to?
Speaker 2 (02:47):
start with, let's get pistachio out of the way.
Okay, nice, strawberry, lemonand pistachio.
Speaker 4 (02:53):
Yeah, it's an interesting combo there.
That's the hydro one, right Yep.
Speaker 1 (03:01):
I felt like I wanted something sour to offset the
earthiness of that pistachio.
It was just something in myhead.
Speaker 2 (03:10):
So when I saw oh man, did I mess this one up?
Were you supposed to roll it?
It's just the sour ale.
It doesn't say anything about asmoothie.
It doesn't say anything aboutrolling.
It's fine, it's just the head.
That's what she said.
Speaker 4 (03:24):
So they got a few different versions of this hydra
yeah, that's clear, yeah sothis one let's do.
I see a blueberry tangerinemango.
Couldn't get that one, couldyou?
The universe threw pistachio inmy way passion fruit, mango
peach would have been delicious.
Ooh okay, Blackberry,strawberry, raspberry, peanut
(03:48):
butter marshmallow.
Speaker 2 (03:51):
It's like a peanut butter sandwich with
marshmallows.
Speaker 1 (03:54):
I'd quit fantasizing about the other flavors.
I think I'd just get into this.
Speaker 4 (03:57):
Key lime, raspberry, sweet cherry.
Alright, this is Dude.
They have a lot of these.
Hydra has a lot, yeah, and yougot one in front of you.
Dude, what's with the bubbles?
These?
Hydra has a lot, yeah, and yougot one in front of you.
Dude, what's with the bubbles?
Look at this, look at this.
Speaker 1 (04:09):
Get it up in the can.
Why is it doing that?
It's very effervescent.
Speaker 3 (04:13):
Oh my God, why does it look like that?
Speaker 2 (04:16):
Oh what is that?
Speaker 4 (04:16):
So I have two, what is that smell?
Yep, I should have rolled this.
Oh dude, yours looks completelydifferent than mine.
Speaker 2 (04:24):
I'll send you the can .
It doesn't say it on the can.
Yours is pink and mine is brown.
Well, here take I don't knowBecause you should have the top
then, because Hydra FruitSmoothie Sours they're both
Fruit Smoothie Sours and thenthe Monster Series, so they have
a Hydra Series and a MonsterSeries.
Speaker 4 (04:42):
I don't know what the difference is it's still very
brown.
Speaker 2 (04:48):
It's fine.
Speaker 4 (04:49):
It's fine.
It's fine, it is what it is.
No you're a waste of glass.
Speaker 1 (04:53):
Oh my gosh, I can run it back to the sink and do it.
Speaker 4 (04:58):
See, still looks brown.
Why is yours so pink?
Speaker 2 (05:04):
That's weird.
Speaker 4 (05:06):
Drink the beer.
That's very different.
Speaker 1 (05:12):
Yours is going to be very earthy.
Speaker 2 (05:14):
Mine had less pistachio.
Are you catching pistachio?
Speaker 4 (05:24):
I don't think so.
It's more like a sherbet.
Speaker 1 (05:26):
Yes, yep, yep, yep, like it's very ice creamy.
Speaker 4 (05:32):
Yes.
Speaker 1 (05:33):
Yeah, it's Even on your what appears to be
pistachio heavy end the back one.
Speaker 4 (05:40):
Yeah, yeah, I'm going to try that part in a second
here.
Speaker 3 (05:43):
I cannot find.
Speaker 4 (05:45):
I get a little bit of it.
I'm not finding this one.
Speaker 2 (05:48):
I forgot what color you have the can.
Speaker 1 (05:51):
I forgot what color this one was, but I'm getting
like that.
If you took a red and a yellowstarburst kind of up front, most
of the fruit comes up front,but then that pistachio wave
comes in.
Speaker 2 (06:05):
And I think that's what's softening that tartness
from the strawberry or lemon.
Speaker 4 (06:14):
Sicilian lemon, milk, sugar and pistachios.
Oh yeah, Some of these are.
There's no way, that's the samebeer that looks more like it.
Speaker 1 (06:30):
Yeah, yeah, yeah.
Speaker 4 (06:33):
Huh, yeah, maybe when it's on tap or something, some
of them are really coming outlike, but I wonder how much of
the color difference is just.
Oh, this is the pistachio bits,or just sit in a can.
Speaker 1 (06:48):
Yeah, but your tasting notes didn't sound too
different from ours.
I don't think it affected theresults.
Speaker 4 (07:01):
That's just sherbet ice cream.
Speaker 1 (07:04):
That's the smoothie ish that was a much more
delightful pistachio based beerexperience than the last one.
Speaker 4 (07:18):
I didn't mind the last one, it was just a little
shucking off-putting.
Speaker 1 (07:23):
I like the just a little Shocking Off-putting I
like the Next time I try somenew tree nut.
Is a pistachio a tree nut Ifthere's ground up?
Speaker 2 (07:37):
I thought it's a legume.
No it's not because it's got ashell.
Speaker 4 (07:43):
Anyways, if there's some.
You didn't do research on that.
Mr Banana, what a pistachio is?
Speaker 1 (07:49):
But anyways, next time there's some ground-up
whatever tree or ground nut isin a beer, I'm probably going to
make sure there are flavorsthat accompany it that are more
sour or fruit based than whatwas what was on the the hoosier.
(08:10):
It was um, just pistachio and alittle bit and a little bit, a
lot, I think it was a little bitof lime and then but there
wasn't I know, I think the thingit yeah, it was supposed to be
ice cream, so there just wasn'tenough to bite through that
earthiness of the pistachio.
I think I'm rambling.
Speaker 2 (08:33):
Grows in a tree related to cashews, so it is a
tree nut.
So it is a tree nut, so nexttime I have a tree nut based
beer.
Speaker 1 (08:42):
I want bright, effervescent flavors to go along
with it.
I mean, it doesn't just spellright to say right there.
Speaker 4 (08:52):
It's.
It's interesting, it's very icecreamy.
It like it's a little sweetMm-hmm, but also like, Maybe
like a hint of tart or something, I'm not really.
Speaker 2 (09:10):
It's a little bit from like the lemon.
Speaker 4 (09:12):
Yeah.
Speaker 2 (09:16):
Well, because I'm getting a lot more tartness, but
it could be just the layerswithin the cans.
Speaker 4 (09:21):
Oh, now I'm getting like a lot of funk on the.
It's from that like the.
The foam on this is verydifferent.
It is like bubbly.
Speaker 1 (09:34):
it's holding a like a no, no, I see it like it's
milky maybe, or something here.
Let's just uh, get that rightup in the camera but it's like I
don't see get that down.
Speaker 4 (09:46):
No, oh yeah, there we go yeah oh yeah it's kind of
weird, yeah, okay, so look atthat, that's strange, look at
that technology, baby.
Yeah, you get a little shimmythere we go, that's good enough
yeah I mean it's interesting,we're gonna sip on this while we
talk about some beer news.
Speaker 2 (10:05):
Yeah, let's do that sure we're going to sip on this
while we talk about some beernews.
Speaker 4 (10:09):
Yeah, let's do that.
Sure, Are we doing top 50?
Speaker 3 (10:17):
There you go, let me find the list.
Speaker 1 (10:18):
Let me go get something else to sip on if
we're doing top 50.
Speaker 4 (10:21):
We're not doing all 50.
Speaker 2 (10:22):
Okay.
We're going to hit thehighlights.
Speaker 4 (10:24):
Yeah, so the top 50, how do they phrase it?
Well, how do they phrase it?
The top 50 craft beer producersin the country.
Okay, so it is based on barrelsand you have to be so.
(10:47):
Then the other thing and thisis the big kind of key part, and
the other thing, and this isthe big kind of key part is you
have to be a craft brewery ascategorized by the Craft Brewers
Association.
Speaker 2 (11:01):
Oh God he found the pistachio.
But again, it's top 50 involume, not in rankings.
Speaker 4 (11:06):
Yes, yeah it's not like a ranking, but so the thing
is.
Because of the BA'scategorization, you have a few
usually known craft breweriesthat are no longer on the list.
Chad was not here for this, solet's see if he can guess Is
this the top 50 craft brew?
Speaker 1 (11:27):
Yeah, did you read the article?
Yeah, you linked it to numberone.
Speaker 3 (11:31):
Yes, but there's key ones that fell out.
Speaker 2 (11:35):
Boston Beer, yes, but there's key ones that fell out.
Speaker 3 (11:36):
Keep going, keep going Chad.
Speaker 2 (11:37):
Go, go, go Go to Mind Palace.
Speaker 4 (11:40):
Okay, I like the map where you just see the amount of
states that have nothing.
Speaker 1 (11:45):
So Boston Beer number three Sierra Nevada.
Yes, Four.
Speaker 4 (11:53):
There's no way you get this one.
Speaker 2 (11:56):
I've never heard of them.
Speaker 4 (11:58):
I have, I've heard of the city.
Speaker 2 (12:01):
That has to be the company name, and they're
branded under something else.
Speaker 1 (12:06):
Is it on the East Coast?
Speaker 4 (12:08):
No.
Speaker 2 (12:08):
Nope.
Speaker 4 (12:10):
No, technically Is it in Colorado.
Speaker 2 (12:12):
Oh so it's, they do have it's not.
Oh so it's, they do have.
Speaker 4 (12:15):
it's not in colorado, but yeah so, but what you'll
notice is by the locations.
It's what the breweries areunderneath that.
So number three is duvel morgat.
So yeah, totally uh, let's uh.
So you're seeing it in PasoRobles, so that is uh, I think
Russian River.
Kansas City is going to be Ithink Boulevard, oh geez.
(12:38):
And then Cooperstown isBrooklyn Brewing maybe, but so
that's the thing is.
So you're getting a bunch ofthese is no Brooklyn's on its
own.
So the key thing is that youhave a few breweries that have
dropped off because they're nownot considered craft.
You have to be under 6 millionbarrels and you have to have
(13:02):
less than 25% stake of one ofthe big breweries breweries so
stone no longer on the listbecause they're now owned by yes
(13:26):
, thank you, soporo um.
But you have some of theseother ones that are lower on the
list and will be coming inhigher because they got bought,
like tilray is on here, butTilray is a cannabis company
from Canada, so they're notconsidered being like a macro
beer owner.
But they own a ton of breweriesnow, but they made that
(13:46):
purchase partway through lastyear, so they're only counting
the barrels from that time ofpurchase.
So, like, was it red hook orsomething that was in there,
that's local, but they're onlygoing to count the red hook
beers from, say like may on forthis year for this number.
So next year they're going tojump even higher because tillray
(14:08):
has a bunch more that aren'tgoing to show up for that total
amount.
So I mean and that's where Istruggle with this, because
you're going to get a bunch ofthese like artisanal brewing
ventures and again the listingthat I'm seeing they're not
putting it by what the breweriesare, it's by the overall
(14:28):
company, and so you're just kindof having to guess, based on
the names of where they are, forwhat breweries are in that,
unless there's other writing forit.
So number nine monster rightyeah, because they bought a few
and it's not I don't even knowhow much of it is the actual
monster brand, it's just theother breweries they own branded
(14:49):
, I think, canarchy yes, is whatthey bought and was called.
Speaker 2 (14:52):
But since technically they're not a alcohol brand,
yeah they're.
Yeah, it's allowed.
Yeah, weird yeah.
Speaker 4 (14:59):
So the ones that you really think about is like to me
, the big deal is the ones thatare the solos that are still
pretty high up on the listyingling.
Obviously, boston beer is nolonger solo because they even
have Dogfish Head, sierra Nevada, though number three being on
their own is pretty solid, buteven Gambrinus, that's Shiner
(15:22):
and something else, I think,scofflaw Brewing.
Speaker 1 (15:25):
Okay.
Speaker 4 (15:26):
But then Athletic Brewing, number 10.
New Glarus is on its own, butnumber 12 is your first.
Um stand alone PacificNorthwest, and that is Deschutes
Matt Brewing Company, whichactually, I think, has a couple
of things too.
Now.
I can't believe Gordon Beershis still around.
(15:49):
I haven't been one in years no,that one in Seattle is the only
one I'd ever been to and it wasnever that great um.
But then you have georgetowncoming in number 16, which is
pretty solid, considering theydo a decent amount of um canning
in production now.
But I feel like they're like amostly draft, like I feel like
(16:11):
they no, I, I take it back.
They've gotten more becauseyou're getting Johnny Utah,
you're getting Bodie.
Speaker 2 (16:16):
One of the bigger crafts in the Canadian space.
Speaker 1 (16:18):
And I've felt like there's been a big push.
I've seen a lot more on socialand whatnot.
Somebody's finally putting someeffort behind it, because it's
really good beer, Even locally.
Like I never see it advertisedand all of a sudden I start
seeing it advertised online tome.
Speaker 4 (16:42):
Yeah, so the other one that pops up on here that I
thought was kind of surprisingnumber 40.
One of the captain's favorites,Montucky.
Speaker 3 (16:50):
Cold Snacks Rolling solo at number 40.
Speaker 4 (16:53):
So that's pretty impressive.
Rogue out of Oregon.
44.
Shipyard Brewing.
I have never heard of that.
Number 46.
And I don't know if they.
Oh, I didn't scroll all the wayover Portland Maine, oh wrong.
Speaker 1 (17:15):
Portland.
Speaker 3 (17:16):
Made a lot more sense there.
Speaker 1 (17:17):
Yeah, it does.
Speaker 4 (17:18):
Yeah.
So I don't know.
It's a tough one for me whenyou're looking at those and
you're seeing it like oh, thisis the top, whatever brewery,
and it's like that is sevenbreweries.
Speaker 1 (17:27):
Right that you're now kind of combining, yeah, so.
Speaker 4 (17:36):
How that you're now combining.
I had a beer that wasn't onthat list Humble Forager.
Humble Forager, my guess isvery, not on that list.
Did you bring him an extraglass, since you doubled up here
?
Speaker 1 (17:48):
Well, I brought you guys two glasses for the other
pistachio beer.
Speaker 2 (17:50):
Thank you.
Speaker 1 (17:51):
It was in the fridge.
I saw it and I was like let'srun it back.
Speaker 4 (17:56):
Pour me a little taste.
Oh no God.
Oh see, this is what I'mtalking about here.
Speaker 2 (18:04):
No, no, no, no, no, no, no.
Speaker 4 (18:05):
Oh well, this is why we probably shouldn't watch
racing while we podcast.
Speaker 1 (18:11):
Yeah, if anybody's been wondering why I'm making
all sorts of horrible faces, wejust had a pretty nice wreck at
the end.
Speaker 4 (18:18):
The one you just poured looks delightful.
Okay, well let's.
Speaker 1 (18:22):
You want me to take yours too?
Speaker 3 (18:24):
No.
Speaker 1 (18:24):
We'll hold them together in front of your camera
.
Because why do we have to holdthem together?
Production value oh my gosh,they look entirely different,
but not on camera.
You think so?
Speaker 4 (18:33):
Yeah, Looking at them on camera.
Go this way.
Speaker 1 (18:35):
Go towards the light, Brian.
Speaker 4 (18:38):
Maybe not.
Speaker 1 (18:40):
Mine is notice a little thicker A little bit
thicker, looks thicker, moretowards an orange Julius.
Was this the?
Speaker 4 (18:48):
original mimosa beer that we discussed.
Yes, this is the one that bothof us put Like the very first
you guys, put it in your crate.
Speaker 2 (18:58):
Yes, but we have also Not this beer, but the Humble
Forager Right, right, right.
Speaker 4 (19:03):
But we've categorized a handful of beers as mimosa
beers?
That's what I'm wondering.
Was this the original one?
So their?
Speaker 2 (19:11):
fruited sours have, because I could have swore it
was Coastal Sunrise, the lastone we have.
So this is Coastal Sunshine.
Speaker 1 (19:20):
Oh, so a different.
Speaker 2 (19:23):
Coastal series Coastal Sunset and then
Mysterious Ravine.
Speaker 4 (19:29):
So there's four series.
What's with the ravine?
This is our second one.
Speaker 1 (19:38):
Sour.
Ipa series, I think that's thenewest of the series.
Speaker 2 (19:43):
Coastal Sunsets Dessert-y.
There's a lot of versions ofthese Coastal Sunrise is a
breakfast-y style, some more ofa pastry-ish.
Speaker 1 (19:55):
Yeah, because that was a pastry sour.
Speaker 4 (19:57):
By the versions.
This is four.
Right, but is that?
Speaker 1 (20:02):
I assume there's vintage, but there's also like
no, there's up to 11 already.
So that's what I'm wondering.
But it's like whatever.
It's like, if I remember rightlast time, it's like whatever um
seat.
It's like, if I remember rightright last time, it's like
whatever's in season.
So that's the version of it.
So whatever.
Speaker 4 (20:18):
So every year the same, so we're not getting a
really old one, though.
Speaker 1 (20:21):
No, okay, no, you're just getting a version four just
has these flavors, which aremango, passion fruit and pink
guava.
Speaker 2 (20:29):
I have, you have an ABV on this Because it's not on
the can 6%.
Speaker 1 (20:33):
I'll take it.
Speaker 4 (20:36):
I kind of am tempted to just finish this thing,
though, because I feel like Idon't want to go back to this
when I get to the you also don'thave to drink it.
Speaker 1 (20:47):
Yeah, it was hidden by the thingy.
Nobody had to know.
Speaker 2 (20:50):
Ooh, that is an interesting smell.
Is that mango Mango?
Speaker 1 (21:01):
Yeah, very earthy on the nose but very sharp.
Speaker 4 (21:05):
I don't like that I don't love that.
Speaker 2 (21:08):
That aroma is?
I think it's the mango, it'spassion fruit.
It's a little too earthy.
Oh guava, eh, guava doesn'tsmell like that, yeah it's just
a.
Speaker 1 (21:18):
It's not yeah.
Yeah, it's very Way earthier Ifit was a little brighter on the
nose, I think the overall Ithink if you're like holding a
fruit and doing it you're notgoing to be as weirded out by it
.
I think the fact that it isbeer is like what's making it,
because beer is usually or likeon fruit and sours and whatnot
everything is very bright on thenose.
They try to get all the flavorson the nose, but all you're
(21:41):
getting here is just some.
It's like you're about to this.
Speaker 2 (21:46):
If this was a fruit juice, I would be into it.
Yeah, it's the mango.
It's got that weird the passionfruit yeah, passion fruit at
the front.
It's got that weird the passionfruit yeah, passion fruit at
the front and then a little bitof the guava.
But it's that mango backbone toit.
Yeah.
Speaker 1 (22:02):
Because that mango is there the entire time, like
it's very sharp up front andthen it's just kind of riding it
out.
Speaker 4 (22:10):
It's a bummer.
I don't love it.
I do not like this yeah part ofit is.
I'm basing it on the last onewe had which is my favorite beer
of 2023, so I yeah, I can't getover the smell and the just.
(22:38):
There is something to be saidabout the fact that they seem to
be.
There is a very much.
It's hitting the fruitiness.
It's more of a natural fruity.
Speaker 1 (22:52):
It's doing that.
There's not an artificialness.
Speaker 4 (22:56):
I want the fake fruit .
I want the.
It's like a blended fruit juice.
Speaker 2 (22:58):
If you were drinking, this and somebody said it's
mango guava fake fruit.
I want the.
It's like a blended fruit juice.
If you were drinking this andsomebody said, yeah, it's mango
guava passion fruit, it'shealthy, I'd go, okay, cool,
makes sense, I'm drinking it.
Speaker 4 (23:09):
Yeah, if I'm getting this from a Jamba Juice where
you're like yeah, it's not quitemy favorite, but like yeah.
Speaker 2 (23:19):
Well, that's the thing that's so hit or miss with
their versions, like, yeah,well, that's the thing that's so
hit or miss with their versionsis some of them that's a bummer
.
I mean, each one of them iscompletely different.
Speaker 4 (23:27):
One of the other ones , though it also has like a
marshmallow cream in it and I'mwondering if, like, if there was
like a vanilla or a littlesomething added like a vanilla
bean in this, just to get alittle like creaminess, to kind
of like.
Speaker 2 (23:41):
I think they leaned more into the passion fruit, a
little bit more tart.
Oh, if you're out of your racecar, that's bad yeah.
Speaker 4 (23:50):
Yeah, it is a bummer.
That is a bummer, it's justokay to me.
Eh it's.
I would like to try anotherversion.
Ooh, I'm getting Humble Forager.
Speaker 3 (24:07):
But that's the brewery.
Speaker 4 (24:09):
I'm willing to try another of the Coastal Sunshine
before.
Oh, yeah, yeah yeah, I justdon't want version four.
Yeah, before I write off, Like,at least I'm going to go to a
different like series, Like,because what did you say last
time?
Before I write off, like, atleast I'm going to go to a
different like series, Like,because what did you say last
time?
Speaker 2 (24:25):
we had Coastal Sun, sunrise, which was so far, and
we were on point, because that'stheir breakfast style.
Is that what they?
Speaker 4 (24:29):
actually said yeah.
Speaker 1 (24:31):
Yeah, so this is the breakfast style, and then I'm
going to try to get the sunsetnext, and that's for dinner and
that's more their dessert.
This is during the day this istheir initial one, so yeah, and
I assume the fourth series iswhen you're up to the
shenanigans at mysterious goblinhours.
Speaker 4 (24:51):
Yeah, I don't, that's a bummer.
Yeah, I'll pass.
I think so too.
Yeah, that's, I'll pass.
I think so too yeah, that's.
Speaker 1 (25:02):
I'll be the dissenting voice.
I liked it dare to go.
Burn this if this wasn't alegitimately, if this wasn't a
one can.
There was enough sugar in therestill.
I think if that was a littledrier I think you guys would
have been on board with it, butit was very thick and sweet,
(25:24):
very fruit juicy.
I like the.
I'm a fan of the flavors thatwere in there independently
Mango you go after mango a lot.
Who doesn't like the mango?
Speaker 4 (25:40):
I've never had it that aggressively.
Speaker 1 (25:42):
No, Did you try peeling a mango?
Speaker 2 (25:47):
Did you try peeling a mango?
Speaker 4 (25:50):
No.
Speaker 1 (25:51):
No, I'm a soft human.
I buy it prepared from thestore.
Speaker 2 (25:54):
It's a fruit that God doesn't want you to eat.
Speaker 1 (25:58):
Yeah, that's why I pay someone else to prepare.
Speaker 2 (26:01):
They put it next to the papaya Because they both
sort of smell like farts.
Speaker 3 (26:06):
I can't believe.
I say this.
Speaker 4 (26:07):
Why don't you give me some pistachio over here, just
a splash?
Speaker 1 (26:13):
You give yourself a splash.
Give me a cup.
Speaker 4 (26:17):
No, you did not.
I thought I poured you onealready.
No, I asked you to and youdidn't do it.
Yeah, you can record it.
You can look back, watch thetape.
Speaker 2 (26:26):
I stole the other one .
Speaker 4 (26:27):
No, but I told him already.
No you're just coming up withexcuses.
Now I'm having one right now.
Speaker 2 (26:34):
Yeah.
Speaker 4 (26:37):
This is a bad idea.
Speaker 1 (26:38):
The smell on this one .
It's the smell on this one.
No, it's not.
It's not the smell on this oneis also not great.
Speaker 2 (26:46):
It took you 20 minutes to decide that it wasn't
terrible the last time you hadit.
The smell fits the look of thatguy.
Speaker 4 (26:53):
Yeah, ignore the smell, taste it.
Let me know how it is.
You're?
Speaker 1 (26:55):
drinking swamp water.
Yeah, give it a shot.
Speaker 4 (27:05):
The taste is not as bad.
It's not.
It's still not.
Speaker 1 (27:09):
After doing the first one today, keep cold drinks
soon.
Yeah, it's been in the fridge.
Speaker 4 (27:15):
Do not let this last.
Speaker 2 (27:18):
Alright, where was Michael Walker's beers?
I'm talking about a palatecleanser.
Let's get something back in therealm of normality here.
There you go, a little light.
Speaker 1 (27:29):
Hey, guess what?
I got something that's going tostraighten you right out next
episode.
Speaker 2 (27:33):
Yeah, I'm hoping it tastes better than it sounds.
Speaker 1 (27:37):
Okay, foreshadowing.
Speaker 2 (27:39):
Yeah, what do you got ?
This didn't go well.
Speaker 4 (27:45):
No, I had good.
I had high hopes for these.
The pistachio in that one threwme off.
What's that?
The Mortales?
The color threw you off.
The color then threw me off.
You didn't want to drink brownbeer.
Speaker 2 (27:57):
No, brown smoothie beer.
Speaker 4 (27:58):
Yeah, the color threw you off the color then threw me
off and one drink brown beer.
No, brown smoothie beer.
Yeah, it just was weird.
Honestly, it was the bubbles.
The bubbles also made it kindof weird, so I'm wondering not
every beer you buy is a winner.
Speaker 1 (28:11):
But I but like especially when we're buying
mystery beers from far offcorners of the country.
Speaker 4 (28:16):
Here's the thing.
I think there are people whowill be into that.
Mortalis.
What, what is it, hydra?
Hydra there also again weremany other versions of the hydra
it's it is highly rated.
Speaker 1 (28:30):
That's how it got the other to bore is enough people
went.
Speaker 4 (28:35):
Hey, this is pretty tasty I would like to check out
the other Hydras.
Speaker 1 (28:39):
Yeah.
Speaker 4 (28:44):
I am on a.
I got a Hydra watch.
It just was unexpected, so likeI didn't expect as smoothie-ish
from that one and the bubblesand then, but it was fine.
I then kind of almost expecteda little more Effervescence Of a
yeah, creamy or somethinglighter mouthfeel with the, the
(29:05):
fruit one, this I mean.
I also don't notice that I geta lot of sour from it, it's just
more natural fruit flavorperiod.
Yeah, um, this is probablyabout the closest beer I've had
to like, like natural fruitjuice.
Speaker 2 (29:20):
Well, because it's actually using real fruit.
Speaker 4 (29:22):
Yes, in the process.
Yeah, for better or worse.
Um, yeah, you put that.
When you mix that with somechampagne, though, would it
actually be better?
Would that bubbly like kind ofcut it a little?
Speaker 1 (29:36):
no, you get a little funk in there to offset the.
I think they're throwing goodideas after bad.
I think what's going to settleit is we're going to get the
sunset.
Speaker 4 (29:50):
We shall see what was the.
I want the, the weird name one.
You said Mysterious Ravine.
Yeah, I also want to try one ofthose.
A sour IPA yes, I want to tryone.
It makes me think of JesterKing, because they're the ones
(30:11):
that are very sour-y and werandomly have an IPA also, not
Jester King, but Jester Kingadjacent, there might be, uh,
some Barrique brewing offeringsback in the fridge.
Speaker 1 (30:27):
Oof.
Speaker 4 (30:28):
TBD.
I think I saw that.
Speaker 1 (30:30):
Yeah, there might be three of them.
Speaker 2 (30:31):
Oof that was pretty solid.
That hurts the wallet a littlebit.
Speaker 3 (30:35):
Yeah.
Speaker 1 (30:37):
Uh, it was very economically priced for for
barrique yes man, how about that, though?
Speaker 4 (30:47):
I mean, you just think of that, like the
different um things.
That has exposed us to the factthat, like, uh, barrique, I
know I can picture the inside ofit.
Oh yeah, just from the, fromthe pictures we looked up, yep,
thinking of, like where it is innashville, is it's natural,
right, um, that type of thing.
Speaker 1 (31:09):
But that also doesn't remind me broadway into
broadway, right at the end Ithought it was across.
Speaker 2 (31:14):
It was across the river, whatever in a warehouse
you could walk there frombroadway, but you can walk there
from you could.
You could walk there fromBroadway.
Speaker 1 (31:19):
You could yeah, you gotta go over by the stadium and
then go and you're gonna be ina beautiful building with
barrels, but it does make methink.
Speaker 4 (31:24):
So Humble Forger, we've had a couple times Yep,
yep.
What state is that from again,don't remember Exactly Wisconsin
, really.
Speaker 1 (31:35):
Concert in Minnesota, minnesota, rochester Okay,
right next to our friends atDrekker Brewing.
Speaker 4 (31:45):
Oh dude, no Sunrise.
I think so far I'm a Sunriseguy.
Oh yeah for sure.
Because this one says blueberry, maple syrup, vanilla and
cinnamon.
Speaker 3 (31:56):
Yep, yep.
Okay, I do.
I want to try one more.
Sunshine, start drinking earlyin the morning, yep.
Speaker 4 (31:59):
Yep, okay, I do.
I want to try one more sunshine.
Start drinking early in themorning.
I get it this one apricot,mango peach passion fruit.
Speaker 1 (32:08):
Oh, look at that.
Speaker 4 (32:10):
Okay, I want to try one.
They only For all the differenttypes they have.
They only have 89 beers Onuntapped, but when we're talking
, there's already 14 sunshines.
Yeah, like.
Speaker 1 (32:24):
I think I think it's just.
Speaker 4 (32:25):
Everything they make Is under one of these Categories
.
Speaker 3 (32:29):
Four main yeah.
Speaker 4 (32:30):
Yeah, so, and then an Imperial Double Coffee Stout,
so Alright.
Speaker 2 (32:38):
I think we've exhausted it.
Any other thoughts?
Speaker 4 (32:40):
on the beers they also have an Enchanted Island
beer.
All right, we'll take that too,at 9%, 9%, fruited sour, get
that boozy one.
Speaker 2 (32:50):
We did just talk about that a couple episodes ago
, yeah, so that's what I'msaying Imperial sour, let's go.
Speaker 1 (32:54):
Oh look, Are my glasses empty.
Oh look, Are my glasses empty.
Speaker 2 (32:57):
Yeah Well, Chad's glasses are empty.
Chad is so, hopefully, if youweren't drinking this, yours are
too.
Speaker 3 (33:04):
I feel bad, but this one just didn't hit.
Speaker 2 (33:06):
It was.
Speaker 1 (33:06):
It is.
Speaker 4 (33:08):
Somebody's probably going to love it.
Oh yeah, For sure there's acustomer report.
Speaker 1 (33:11):
Go out and try it, see if you like it.
Speaker 2 (33:13):
All right.
Speaker 3 (33:40):
Catch you next time.
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 Tavor.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!