April 26, 2024 • 35 mins
On this American Beer Review LIVE! review, we put a bow on Dune references and pickle beer (for now). Today Alec and Chad will attempt to transmute Best Maid Sour Pickle Beer from Martin House Brewing. On the other side of the table Brian will be giving his thoughts on Fat Orange Cat Brew Co.'s Walkabout Sour Ale.
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):
And today this is a beer review.
This is a beer review we reviewbeers.
Speaker 3 (00:12):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 1 (00:15):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Speaker 2 (00:20):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 3 (00:25):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 2 (00:31):
Alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana.
Speaker 1 (00:38):
And Chad.
It hit me like a beck and bobReview some beer.
Speaker 3 (00:43):
Talk about beer topics and whatever else comes
up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 4 (00:52):
We should like call ourselves something to do with
like beer review.
Speaker 1 (00:57):
Like American Beer Review, Live 3D.
I think it's taken.
It's taken by us 3D.
Speaker 2 (01:01):
I think it's taken, so it's taken.
Speaker 1 (01:06):
By us, anyways, to put a bow on our Dune spoilers
coverage.
Speaker 2 (01:13):
Oh no, bro, you just, we're gonna keep dragging it
out, you wish.
Speaker 1 (01:19):
Put your hand in the Dune commemorative popcorn box.
Speaker 2 (01:27):
My son wanted that.
Speaker 1 (01:29):
Prove to me that you are human I know, take your,
sorry, sorry.
Sorry, sorry, sorry Sorry.
Speaker 2 (01:35):
Sorry.
Speaker 1 (01:39):
It's a pickle beer from Martin House Brewing out of
Fort Worth, texas.
It's best made sour pickle beerand all year beer and from the
commemorative Dune part two,only in theaters.
Speaker 4 (01:56):
Did he make special stuff for all this?
Speaker 1 (01:58):
Oh yeah, oh fuck, yes For Brian.
For Brian His own sour, for thepickle beer In Brian His own
sour.
Speaker 4 (02:05):
For the pickle beer.
In addition, it's a sour, it'sdifferent.
Speaker 1 (02:11):
Does it taste like pickles?
I don't know.
Oh my gosh, from Fat Orange CatBrewing, it is a watermelon and
blueberry.
Speaker 2 (02:21):
Yeah, nice, all I got with it was the Fat Orange Cats
Walkabout.
But they have a thousandwalkabouts, yes, and they just
different stuff in every singleone of them.
Speaker 4 (02:32):
Because I swear to God if I open this and it tastes
like pickles.
Speaker 2 (02:35):
I'm going to leap over this table and punch you
guys.
Speaker 1 (02:37):
It is a sticker on the can, so we, chad, might have
gone on eBay and bought acanner and just recanned some
pickle beer.
Dude, don't give me ideas,because I would do it.
Okay, oh yeah.
Speaker 4 (02:59):
I can't even smell it .
The sleeper has awakened dude,you need to have some kind of
like that's going to blowsomeone's eardrums out.
Speaker 1 (03:10):
Didn't even spike on this.
I'll put the I'll put the.
Speaker 2 (03:15):
I'll put the.
I'll put the.
Speaker 1 (03:19):
I'll put the.
Speaker 3 (03:22):
I'll put the.
Speaker 2 (03:25):
I'll put the.
I'll put the.
Speaker 1 (03:25):
I'm here for the team .
He's not here.
That's what we're told.
Speaker 2 (03:27):
This is going to be garbage.
Yeah, fuck it.
Speaker 1 (03:30):
Pickle beer, baby.
We back.
We back People who drinkpickles.
Speaker 4 (03:37):
I told listen, I'm trying to tell my kid we don't,
we don't yuck on the people'syums.
Oh, like you don't say that, doyou know what we do?
Speaker 2 (03:43):
a lot for we don't yuck on the people's yums.
Speaker 1 (03:44):
Oh, you don't say yuck on stuff.
Do you know what we do?
A lot for Fuck, yes, pickles.
Guess what just kicks in afterthat?
Anti-pickle health.
Speaker 2 (03:52):
The theme song.
We're back on the preambles,baby.
Speaker 1 (03:55):
Oh, that is decent so .
Speaker 4 (03:57):
Best Mate is a pickle company, turns out.
Speaker 2 (04:00):
I should pay attention to what I'm doing, not
that we see out here, because Iwas like Best Mate.
It didn't make any sense, butBest Mate is a pickable company.
Speaker 1 (04:12):
So it would be like a Classic or a Canali.
Speaker 4 (04:14):
Valley.
Yeah, I made a mess.
I tried to pull an Alec and Imade a mess.
Squeeze it around with yourextra filter.
Speaker 2 (04:20):
Use it.
Speaker 1 (04:23):
Oh, nine oh nine?
Speaker 4 (04:28):
Okay, Um, are they the ones then?
So there was.
I think we've talked about thisbefore.
There's chicken and pickle.
Speaker 2 (04:35):
No.
Speaker 4 (04:36):
Do you know?
Speaker 2 (04:36):
about chicken and pickle, this isn't it.
Speaker 1 (04:39):
Is that a Loon Press song?
I, yeah, I can remember.
No, it's a the.
Speaker 4 (04:41):
Hooper's song I can't remember.
No, it's a Sorry, it's aPickleball place that also
serves chicken.
Speaker 2 (04:49):
Yeah, pickleball, what is up with that?
Speaker 4 (04:50):
But they got someone to make them a pickle beer.
Speaker 2 (04:54):
Like you're hogging.
No, no, Get out of here.
Speaker 4 (04:56):
Pickleball.
Do you know what's the mostLike?
The weirdest issue.
It makes sense, but theweirdest issue that people have
with pickleball?
Oh, alright, several, but okay,being nerds, no, the sound you
were going to talk.
Uh, the sound.
Oh, I love pickleball.
Speaker 1 (05:14):
Get the fuck out of here.
Nobody likes pickleball.
Speaker 4 (05:16):
With the wooden paddle.
Neighbors are pissed about thesound of a bunch of pickleball
courts happening.
Okay, I mean, I haven't playedsince I was a kid, but I didn't
buy it.
Speaker 2 (05:29):
Anyways, this is a beer podcast oh I take it back.
Speaker 4 (05:31):
I did play it.
My wife had a pickleballtournament.
Speaker 2 (05:34):
The teacher.
It happens, your beer looksdifferent than my beer.
Yeah, so Best Made on theirwebsite, which is when I
searched up Best Made PickleBeer, which is why I found Best
Made Pickles is a company.
They have a category for sourpickle beer and it's not
available from us.
You've got to go to MartinBrewing.
Speaker 4 (05:57):
They have it on their site.
The pickle company has it ontheir site, but we don't
actually make it.
We don't actually make it andit's a link to.
So my guess is then thatthey're using oh, it's a
collaboration, it's their logo.
Speaker 2 (06:12):
But yeah, they link directly to their deal.
Speaker 4 (06:18):
That is Best Made Pickle that is a spicy.
Speaker 1 (06:24):
Okay, so Spicy Pickle Monster was our last reference.
Speaker 2 (06:29):
This isn't spicy, this is tasty.
Speaker 1 (06:33):
This is better than spicy.
Let's look at a business answer.
This is this is actually bitinginto a pickle, like Spicy
Pickle Monster was drinking thepickle juice.
Like what?
This is a year-round brew Offthe core of our house, off the
dishes, oh yeah.
Speaker 2 (06:53):
I'm going to crush this thing.
You should try a little bit ofit.
I mean, you're going to hate itA little taste, do a teeny in a
thing, but while we're Also dome a favor While this, but while
we're also doing a favor whilethis half of the table is
enjoying.
Speaker 3 (07:06):
I'll give you a little delicious pickle beer.
Speaker 1 (07:08):
Brian is having from Fat Orange Cat Brewing,
walkabout Watermelon BlueberrySour.
So we're both, so we're allhaving sours.
Me and Alec are ruining ourpalates with the pickle beer.
End of the day.
So it's fine, end of the day,doesn't matter.
We learned our lesson from thespicy pickle monster.
That's fine.
(07:28):
Give me a little.
This is a review, but it's adouble review.
Speaker 2 (07:35):
We're breaking the rules we wrote the rules and
they change basically everyepisode, so it doesn't really
matter.
It's a cool thing at MartinBrewing that we don't talk a ton
about there whatever breweriesand stuff that isn't topical.
Special under reviews only youget wristbands.
Oh, I love this, I love this.
(07:56):
So instead of a flight, you geta wristband that's good for
four eight ounce pours.
So you spend 20 bucks 15.
15 bucks for four, four, eightounce pours, so you spend $20.
Speaker 1 (08:05):
$15.
Speaker 2 (08:06):
$15 for four eight ounce pours.
Speaker 4 (08:10):
I don't know if the wristband has to do with it.
That's what I was trying tofigure out.
Speaker 1 (08:12):
Probably the beer tender has a hole punch thing.
So once they punch four holesin your wristband, obviously
you're not putting it on at theYMCA for the slide.
You put it on a little loose soyou can get something in it
Family on, like at the YMCA forthe slide you put it on a little
loose so you can get maybe.
Speaker 2 (08:26):
Yeah, yes, family dog friendly Boo.
Speaker 4 (08:31):
Were you booing the dog or the family In the?
Speaker 2 (08:33):
bar, both of them.
Have I got the old man?
Oh, you got full old man status?
No, I've got not in the bar.
I don't want kids in a bar bar.
I don't want kids in a bar, oha bar.
Well, kids can't go to a bar.
This is a brewery bar.
That is family-.
A brewery is not a bar, it'sdifferent rules.
I don't want patio Childrenthere, disagree, I literally
(08:55):
could not go to them, then andwe have already irritated
everybody in Tulsa and severalother states what are you about
to do?
Speaker 1 (09:07):
I'm about to crush about 50%.
Be careful.
My aunt lives in Fort Worth.
Speaker 2 (09:11):
No, Fort Worth is fine.
Speaker 4 (09:12):
The wristbands are only for certain times too.
Speaker 2 (09:14):
A couple days, a couple days.
Speaker 4 (09:16):
No, it's Thursday.
Speaker 2 (09:17):
Yeah, thursday, a couple days, a couple hours.
Speaker 1 (09:19):
I like the idea.
I like the idea.
Speaker 2 (09:26):
It's different.
Who are you pissing off?
Dogs are outside animals, broWow.
Speaker 1 (09:30):
As someone who is sitting in Odin's bed spot right
now, bro, just going to say butyou know, I respect it, I
respect it, but you know humansare outside animals too.
Speaker 2 (09:43):
Technically.
Speaker 4 (09:49):
I have to paint.
Yeah, they have a tequilabarrel aged fruit pudge sour,
which one that looks like that.
Speaker 2 (09:55):
We have two breweries going.
Oh, martin, yes, gorilla blood.
Speaker 1 (09:58):
Yeah, I'm waiting.
Uh, gorilla blood might be.
Oh, something I could get,that's cool.
Yeah, they got some cool shitDude.
Speaker 4 (10:07):
I literally like and just trying to get.
Speaker 1 (10:11):
I got the most uncool beer from Martin House for
Brian.
Everything else was fantastic,like he would be a slam dunk,
but like the best meat God thatsmells so bad, it's pickle juice
.
Speaker 2 (10:29):
It's like he's a pickle.
I overfilled your glass byputting what?
Speaker 4 (10:33):
out of the finger.
I saw it and I was like that ismore than I'm gonna here.
Let me pour more of my glass.
My sister, my yoga sister,likes pickles.
Before my oh, I'll take this.
My sister, my younger sister,likes pickles.
Okay, she has gotten herdaughter so into it.
She sent us a picture the otherweek.
(10:55):
She just put a straw in a damnlike jar of pickles.
No, no, Okay.
I'm going to do this.
She never has a sore throat.
Is that really a thing, Pippajuice?
Speaker 2 (11:10):
cure a sore throat absolutely.
Speaker 4 (11:15):
I wore green for this .
That's my only contribution.
I can look into the camerawhile you do it.
This is disgusting.
This one, I forget about theearring.
Speaker 1 (11:24):
Die this is disgusting.
Speaker 2 (11:31):
This one.
I forget about the earring.
Do you want the bucket?
Speaker 1 (11:33):
You'll take a bucket.
A transmute to water of lifeDude.
Speaker 4 (11:44):
I can see it in my mouth.
Speaker 2 (11:47):
What are the flavors in this one that I'm about to
taste?
Watermelon and blueberryWatermelon and blueberry.
Speaker 1 (11:52):
Yeah, oh my god.
Speaker 4 (11:55):
That is the worst one I've had.
Speaker 2 (11:58):
It's two.
It's a special one.
Speaker 4 (12:01):
I think it's a third.
No, no, no, no, no.
Speaker 1 (12:03):
Oh, maybe I'm counting cucumber, I think this
is the third Cucumber's, not apickle, yet no we've done three
pickles.
Speaker 2 (12:09):
I think this is the third pickle beer Cucumber's
sour?
Speaker 4 (12:12):
No, I think different .
Speaker 2 (12:14):
Spicy pickle monster.
Spicy pickle monster was thesecond.
I think so too.
Speaker 1 (12:20):
We got another pickle beer.
You guys have lost your minds.
I gotta I should have lookedthis up.
Yeah, look it up, bitch We'llpost it later.
Speaker 2 (12:26):
Look it up, bitch.
We'll post it later becauseit's going to take a while.
But Pickle, this is prettytasty too.
Speaker 1 (12:35):
Spicy pickle monster.
I'm glad this is more in abread and butter side pickle.
Speaker 4 (12:40):
It's the only one.
These are the ones with picklein the name that I have checked
in.
Speaker 1 (12:44):
I'm getting cucumber sour, though, yeah cucumber sour
.
Check me clean.
That's pretty pickle.
Still not good.
That was fantastic.
Yeah, I'm glad this is I'm gladthis is on the red butter side
instead of the pickle side.
Speaker 2 (12:59):
Oh, yeah, yeah.
Speaker 1 (13:00):
Yeah, Getting a little, dare I say a little
garlic in there.
Speaker 4 (13:06):
You can say whatever you want.
I'm not touching that stuffagain.
Speaker 2 (13:10):
There, it is it.
You can say whatever you want.
I'm not touching that stuffagain.
There is it's, it's, it's.
They call juice oh shit, that'spretty good too.
Speaker 4 (13:20):
That's pretty good too, the walkabout yeah yeah,
but you said there was a bunchof them the walkabout.
Speaker 2 (13:26):
I couldn't even find the information on this one, so
I scanned.
So that's what I was going todo, so I was trying to get the
actual information.
Speaker 1 (13:34):
So 12% Beer Project oh yeah, so essentially they
started out during COVID as asome folks who really, like I,
don't have the camera when I wasdoing the research.
Speaker 4 (13:48):
No, no, no, but you said you're going to check them
in.
Oh, are you checking in yourtiny taster, or no?
Speaker 2 (13:57):
All of mine are tiny tasters, really yeah.
Speaker 1 (14:05):
So Walkabout Beer.
No, walkabout Beer, walkabout.
Speaker 2 (14:10):
Beer From that orange cat brew.
Brewabout beer Walkabout beer.
From Fat Orange Cat Brew.
Speaker 4 (14:13):
Brew Tokney, Not brewing Brew Tokney.
I'm still like I feel bad.
Hey Fat Orange Cat, if I makeany faces while drinking this
beer, it's because of thelingering pickle nastiness in my
mouth.
It has nothing to do with yourbeer.
So what ones I've got.
Speaker 2 (14:31):
Peach, orange apricot , the blood orange plum, the
cherry lime.
These are all walkabout fog,walkabout sour.
Ale, passion, guava, somethinglarge Plum, kiwi, strawberry,
(14:54):
these are all Pineapple ImperialSours.
It's a double Walkabout.
Is it Walkabout there?
Speaker 4 (15:02):
It's just Walkabout.
Speaker 1 (15:04):
It's literally a walkabout.
And then Alder Beer goesthrough 12% Beer Project right
now.
Yeah, now list them as acontract brewery.
Yeah, yep, so Waka Pop is doingsome during COVID times.
They would do a drive-thruevery week.
We're going to have new beeravailable for pickups.
Speaker 3 (15:29):
Cool yeah.
Speaker 1 (15:30):
It's like the beer release, exactly.
But then it looked like this12% beer project came about.
They were importing someBelgian-style beers, pre-covid,
and then they went, hey, we canstart brewing those beers the
same on the importing cost.
(15:50):
And then they started going outto folks and they reached out
to Walkabout.
We had orange cap, bad orangecap.
We like what you're doing withyour Walkabout style beers and
we'd like to contract brew themfor you, essentially.
So they kind of cultivated that.
(16:12):
Notice how that happened.
Speaker 4 (16:16):
It's weird, it's different, it's not people beer.
I'm talking about just theconcept of this 12% beer thing.
It's not the first one we'veseen and it's something we're
running into a lot more.
Speaker 1 (16:35):
where hey we're, we have the facilities to brew beer
, but we're acting more as amarketing company and
distributor.
Speaker 4 (16:45):
Oh yes, oh, I'm now seeing the names on these ones
that this place runs.
Speaker 1 (16:52):
There are some heavy hitters here.
Speaker 4 (16:55):
Yeah.
Speaker 1 (16:56):
So, yeah.
Omnipolo is on thereAbomination Brewing which it's
interesting because these are abunch that I've seen in
distribution and stuff.
Speaker 4 (17:07):
So it makes a lot more sense to why I'm seeing
these particular ones.
So is it growing or is?
Speaker 2 (17:12):
it just distributing no so here.
Well, this one.
I wonder if it's changed sincethis article.
Speaker 3 (17:18):
Because Stillwater Artisanal is on here.
Speaker 4 (17:21):
That's the guy.
He was a like Traveler.
Speaker 1 (17:24):
Yes.
Speaker 4 (17:25):
And he's the one that ended up at Talk of the Seers.
You've done this before.
Yeah, that too, chad's favoriteone.
Actually it's also my son'sfavorite brewery to name.
Speaker 1 (17:41):
I read the article this morning.
I forgot about it.
Jesus, are we on like what?
Was that what?
I didn't hear that, Literally,it's in my ears.
I didn't hear it.
What's up?
Who farted?
Speaker 4 (17:53):
Oh, yeah, yeah, Totally.
But so it says that they brewtheir recipes and distribute the
finished products.
But part of it, too, is in anaspect of this there is some
benefit.
There's obvious benefit, but areally key thing is you're
(18:13):
talking about, like these are,breweries that are not just
they're not just random ones,like it's a curated list of
breweries I know the only one.
I didn't read it, but the old.
There's one of the list.
They list that I didn't know,yeah, and you're talking about
it being that ones that arepeople are like oh, did you hear
(18:35):
that?
This one, you know the one newone from abominations coming out
.
Well, now you can go to oneplace and, on tap, get the new
abomination, get the new fatorange cat, get the new hoof
hearted like.
You can do all of that in onelocation.
But it's like.
It's like a, I don't know, isit glorified tap room, is it
(18:57):
like?
But it's for a collection orit's a distribution, because
yeah, you're solely likedistributing.
So yeah, so is it like oh,they're an ap bar, they're an ap
in that bar, they only usethose, those like distributors.
So, yeah, so is it like oh,they're an AP bar, they're an AP
in-beth bar, they only usethose like distributors.
So, on, tap is only going to beI was thinking more along the
(19:17):
line.
Speaker 2 (19:18):
So if it's talking cedar as an example- yeah or is
on site?
Yeah, but they also, if they'rebeing involved with them, the
cost for them to brew on sitenot bottle, but keg can and then
(19:38):
ship it across the country yeah, or even contract through to
these guys Right To the centrallocation.
They're going to ship it witheverything else.
Yeah, and you cut down on allof that cost.
Speaker 4 (19:51):
Yeah, you got to have some real faith that someone're
going to ship it witheverything else and you cut down
on all of that cost.
Speaker 1 (19:52):
Yeah, you gotta have some real faith that someone's
gonna do it like the way, butyou've got the names you've
listed, and that's where theygain credibility is these
companies trust us with theserecipes and, like we saw at our
(20:13):
visit to Iron Horse over here,the equipment and the tools
available to modern orders areas such.
It is plug and play.
You get the grain bill, you getthe hop bill.
Here's the yeast.
(20:34):
The white yeast sends it, chipsoff a little bit of the yeast
to send to you.
It can be replicated at such aprecise level that the average
beer drinker isn't going tonotice, and I don't even think
our palates would notice.
Realistically, most of thesebeers we're having at one time
(20:57):
there's not a whole lot thatsomebody is processing every
week outside of a macro.
Speaker 4 (21:04):
I did feel like I noticed a change in some in the
Irish depth for a while.
It could have been that phase,like they've gone through a few,
where they had to switch todifferent grand producers and
whatnot.
Yeah, okay, I'm going to haveto spend more time on this, but
like, so this is the one we'relike and I'm going to, you know,
get into our little behind thescenes.
(21:35):
It's on me and it becomes athing that like Ideas show up,
yeah, and you're getting likenot my processed like thoughts
of it for better or worse.
But, like I think, on initial Idon't love it but there are
benefits.
Like I talked about, a breweryis to me and I think the problem
where I think of it is likewhere I think of it is it's like
(22:07):
my, to my detriment.
I look at stuff from like thenostalgia or the like idea of
things and not the business ofthings.
Like a brewery is a community.
A brewery is a third place insociety.
A brewery is like a culture, acommunity, those things, at
least from this.
I was looking at my phone, atleast from that.
(22:29):
They still are making a brewery.
It's just not a physical place,only the one.
And it makes way more senselike when I looked at the
freaking google maps of wherehoofhearted was yeah, and I'm
like this is like the house,it's like a new, like whatever.
(22:50):
But if it's, yes, but if it'salso getting a little set on it
somewhere, yes, it makes a lotmore sense.
And so, like, I'm conflicted inthat because I think, as long
(23:13):
as there's still candy and thisdoesn't become the everything,
but I'm not mad about a placewhere, like, there's a brewery
vibe, a feeling, and you'regetting a collection of core
things like, even even if like,or particularly if it's you know
six of the northeast bestbreweries open a collective spot
(23:35):
in the seattle area, like thatcould theoretically be a really
good and big thing, becauseyou're not just one branch
trying to branch out into that,but you're then able to try and
people for that Especially if itsupports the machine.
Speaker 2 (23:53):
So that is what's helping fund, says the business
guy.
No, no, no, funding the machine, is him.
Yeah, we're selling out to thedistrict.
Not selling out, we'redistributing.
We're going to a second party,the money that we're funding
through that is now being ableto finance.
We can get creative, we can getweird, we can fund events back
(24:13):
here.
Speaker 4 (24:14):
We're not worried about making ends meet at the
end of every month and you canhave maybe the community local
that you've always had, butyou're just kind of maintaining
and in a way it is we talkedabout it it is the reliance on
Irish death.
The fact that they can do thathelps to fund everything else,
(24:38):
and so maybe that's the thing islike finding that break-even or
balancing point, but I just itcan't be everything.
I guess is my worry, like, dosome people see this as a
functioning thing and everylocal community brewery falls
(25:00):
apart because of that?
And I don't think so.
There's years and thousands.
We've got a lot to do.
Although Australia's is slow,it probably should close, yeah,
yeah.
I think my initial I was very.
The concepts I had I'm veryskeptical of, but I'm kind of
coming around a little bit on it.
(25:20):
I'd be interested to see it inpractice.
Speaker 1 (25:27):
But imagine the inverse, where a half dozen of
our local folks go hey, we'regoing to reach out to somebody
on the East Coast.
They're going to contractthrough One of our best Over
there and try to get a placeholdof some Pacific Northwest.
Speaker 2 (25:47):
Perus.
Speaker 1 (25:49):
Yeah, that's what.
I was going to say we can use anational notice on ours.
Speaker 4 (25:53):
It's almost like an in-person tavor.
It's a way to have a draft.
You can do a during draft 24.
Fill an entire flight.
To me it's like the realizationthat I came to of like, if I am
ever going to actually get intothe legit beer business, it is
(26:16):
not going to be opening abrewery, it's going to be a
taproom.
Part of that is just youroverhead.
The investment in all of theequipment reduces way more.
It's still a struggle, it'sstill a tough thing, but that's
(26:38):
basically what they've done isthey've made a like, a few
brewery focused taproom andtaprooms can still become a
community space can still becomea character.
It's just, I mean, if you're,if you have God.
(27:00):
I can't think of their names,but like the one from Denver,
that's like a heavy metalfocused super dark, sour brewery
.
And you have like white andfluffy so-and-so brewery at a
brewery, like as a taproom space, like you're not really getting
(27:20):
the feel.
Yeah see what I mean, but like Idon't know, it's just not us.
I'm not sure I can tasteanything on triple beer now.
Speaker 2 (27:33):
We're going to enjoy the.
Speaker 1 (27:38):
This is like a.
Do you know the McDonald'spickles in Chamber, things that
I pull off?
Yeah, that's what this is like.
This is a classic pickle.
It's a bread and butter pickle.
It's not a dill pickle, it's alittle bit.
I think I said it earlierthere's a little bit of garlic
(27:59):
in it, so if you're looking fora dill pickle experience, this
is not your huckleberry, but ifyou want something that tastes
like a pickle, this tastes likea pickle.
Speaker 2 (28:09):
Yeah, I mean, this is not what the beer is.
Speaker 1 (28:12):
It's kind of cursory but this is an everyday, this is
a year round beer for them.
Speaker 2 (28:19):
For them, I was going to say it's not an everyday or
year-round beer for me.
I mean I enjoy it.
Speaker 1 (28:25):
Those are the ones that I've been used to the whole
time.
One or two awards out of theyear.
I would enjoy this beer you do,but it's a very good beer.
I just don't eat.
I like pickles.
I don't eat pickles throughout,so it's a beer.
It's a beer fridge specialbrand beer for me, even though
(28:47):
it was very tasty.
Speaker 2 (28:49):
Very tasty.
I don't know if anybody wouldorder it on the flight.
No, not ordering it on theflight, maybe not, unless it was
like the last one that I drank.
Speaker 4 (28:59):
Yeah, this is the last beer oh, dude, that'll yeah
, bro, if you went light to darkon a flight with that in there.
This is my last beer of the dayand that's kind of the point in
this this is my last beer ofthe day so.
I was trying to figure out if,uh, oh yeah, I don't know if
(29:24):
it's the only one, but Chickenand Pickle.
They have a beer called theSickle Pickle.
That's what Pickle is.
This is made by RufftownBrewing.
Speaker 1 (29:35):
It was a very awkward flavor In most of my I do not.
You do not share flavor, I donot share that.
Speaker 4 (29:42):
I don't get it and I don't want it, none of it.
This is a very delightful,slightly sour watermelon
blueberry.
Speaker 1 (29:53):
What is it?
Kisarac, adaract, glang,cataract?
I don't know.
Speaker 2 (30:02):
He's I think he's crooked, I think he's got a liar
.
Speaker 1 (30:07):
The Shmala Don't know .
Oh, he did the Willy Wonka, yes, so he did the Shmala and then
he known over there, I think soI think Turtlebeard did
something.
Speaker 2 (30:20):
She asked Adam to kiss.
I had to see Jiddo.
I had to see Jiddo to my sonOkay, my daughter but because of
the way she was sitting in thatmovie, something wouldn't stop.
What was it For?
The third best?
What was the one?
I'm going to believe Is thatit's that there's three, there's
(30:42):
three.
Speaker 1 (30:44):
There's a Juma.
I don't know if there's JohnnyDepp.
Oh, I forgot about Johnny Deppoh yeah, you'd think Bird would
have done the older child, butit wasn't great either.
Speaker 4 (30:57):
I mean, this wasn't the same.
Speaker 2 (30:59):
It was supposed to be pretty close.
It was a very low-end ticket.
It was just that Another fiveyears too, yeah, that was five,
but it was fine.
Anyway, I'm not sure of theyear.
No, it was good, I finished it.
(31:19):
So if I saw them in a can, Imean I wouldn't think about
grabbing it.
But I know, if you saw them ontaskware, no, no, no, no, I'm
saying if somebody had one theydidn't rankly know if they had
one in their beer for the day,this would be fine.
It's obviously good, but I'mnever having to enter me at this
(31:44):
on my kitchen.
Speaker 4 (31:45):
I think I had to block out because it was the
pickle beer.
What's the ABV on it?
Speaker 2 (31:51):
It was like a kid of it.
Speaker 1 (31:54):
But there's a lot of flavor going into it.
Speaker 2 (31:58):
I feel like the first one we went and covered by this
one was the, but there's a lotof flavor.
I feel like I'm the virtual man.
Yeah, someone's the palpit.
That's why I have AlamurionVery, very good.
That one was also fantastic.
I need a still suit.
I need to reclaim some watercurrently Drink RP, don't forget
(32:20):
about the poo, everything.
And you're going after the 16.
That means it's tasty.
Speaker 4 (32:28):
It's very delightful.
This to me is honestly kind ofthe perfect sour format for me,
other than being like it's alittle light for me, yeah and
it's just the hint of it.
It to me it's it's just more oflike the natural, natural, like
uh, fruit sourness that's kindof in there compared to like uh,
(32:51):
I was trying to like hit youwith some sourness, sound or do
something.
Speaker 2 (33:03):
So it's a little like a little thick a little more
than I expected.
Speaker 1 (33:05):
Maybe yeah no, it's just some of the like it doesn't
need to be rolled.
Speaker 4 (33:08):
No, um, but like I would.
I would be mad about having afew of these, like with a summer
, like summer and just havingthat in the fridge to crack open
every once in a summer likesummer and just having that in
the fridge to crack open everyonce in a while, like it's like
a it's like a post-lawn elevator.
Speaker 1 (33:25):
Yeah, with some food in them, yeah so we're sitting
um spending some time.
Speaker 4 (33:32):
It was something like just the kids play out in the
street, yeah we'll throw upwalk-ins and there's cars and
stuff.
Speaker 2 (33:39):
Yeah, Um Front Porch.
Speaker 4 (33:42):
Yeah.
Speaker 2 (33:42):
Front Porch is not.
I had a big street walking andI I stand up on mailboxes.
Speaker 1 (33:46):
That's true.
He's like oh, I was sittingthere the other day it just um,
it's where I stopped for.
Speaker 4 (33:55):
Oh, you mean, when you're on a bit of a walkabout,
there you go.
Speaker 2 (33:59):
No.
Speaker 4 (34:02):
What it made me think of is like the COVID walktails,
where people were going to barsand doing stuff and so people
were like trying to find excusesto like make themselves
cocktails and do stuff, and sothey were, like, were mixing
cocktails to then take theirkids around the neighborhood.
(34:22):
I started with that becausetrying to drink that while I'm
walking around makes it a littletricky.
Speaker 2 (34:31):
but Do you get a coffee mug?
A travel mug, yeah, but I don'tdo it while walking, keeps it
sloshed around a little bit.
This would be a good summerwalking beer.
Speaker 4 (34:45):
Alright, we're going to finish these up.
Yeah, I got a 16-er over here.
Let's sit and watch this oh.
Speaker 1 (34:53):
Goddamn, oh, it's got a bite at the end if you take
too much.
Speaker 2 (34:56):
Anyway, uh, glasses are.
I'm so glad I didn't drink thatemptier, soon to be hopefully
good sleeper has a way to get.
Speaker 1 (35:05):
Oh shit, and we will catch you next time if you've
enjoyed what you just heard.
Speaker 3 (35:22):
Make sure you subscribe to get new episodes
when they drop, and don't forgetto 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.
Office of War.
And today this is a beer review.
This is a beer review we reviewbeers.
Speaker 3 (00:12):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 1 (00:15):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Speaker 2 (00:20):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 3 (00:25):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 2 (00:31):
Alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana.
Speaker 1 (00:38):
And Chad.
It hit me like a beck and bobReview some beer.
Speaker 3 (00:43):
Talk about beer topics and whatever else comes
up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 4 (00:52):
We should like call ourselves something to do with
like beer review.
Speaker 1 (00:57):
Like American Beer Review, Live 3D.
I think it's taken.
It's taken by us 3D.
Speaker 2 (01:01):
I think it's taken, so it's taken.
Speaker 1 (01:06):
By us, anyways, to put a bow on our Dune spoilers
coverage.
Speaker 2 (01:13):
Oh no, bro, you just, we're gonna keep dragging it
out, you wish.
Speaker 1 (01:19):
Put your hand in the Dune commemorative popcorn box.
Speaker 2 (01:27):
My son wanted that.
Speaker 1 (01:29):
Prove to me that you are human I know, take your,
sorry, sorry.
Sorry, sorry, sorry Sorry.
Speaker 2 (01:35):
Sorry.
Speaker 1 (01:39):
It's a pickle beer from Martin House Brewing out of
Fort Worth, texas.
It's best made sour pickle beerand all year beer and from the
commemorative Dune part two,only in theaters.
Speaker 4 (01:56):
Did he make special stuff for all this?
Speaker 1 (01:58):
Oh yeah, oh fuck, yes For Brian.
For Brian His own sour, for thepickle beer In Brian His own
sour.
Speaker 4 (02:05):
For the pickle beer.
In addition, it's a sour, it'sdifferent.
Speaker 1 (02:11):
Does it taste like pickles?
I don't know.
Oh my gosh, from Fat Orange CatBrewing, it is a watermelon and
blueberry.
Speaker 2 (02:21):
Yeah, nice, all I got with it was the Fat Orange Cats
Walkabout.
But they have a thousandwalkabouts, yes, and they just
different stuff in every singleone of them.
Speaker 4 (02:32):
Because I swear to God if I open this and it tastes
like pickles.
Speaker 2 (02:35):
I'm going to leap over this table and punch you
guys.
Speaker 1 (02:37):
It is a sticker on the can, so we, chad, might have
gone on eBay and bought acanner and just recanned some
pickle beer.
Dude, don't give me ideas,because I would do it.
Okay, oh yeah.
Speaker 4 (02:59):
I can't even smell it .
The sleeper has awakened dude,you need to have some kind of
like that's going to blowsomeone's eardrums out.
Speaker 1 (03:10):
Didn't even spike on this.
I'll put the I'll put the.
Speaker 2 (03:15):
I'll put the.
I'll put the.
Speaker 1 (03:19):
I'll put the.
Speaker 3 (03:22):
I'll put the.
Speaker 2 (03:25):
I'll put the.
I'll put the.
Speaker 1 (03:25):
I'm here for the team .
He's not here.
That's what we're told.
Speaker 2 (03:27):
This is going to be garbage.
Yeah, fuck it.
Speaker 1 (03:30):
Pickle beer, baby.
We back.
We back People who drinkpickles.
Speaker 4 (03:37):
I told listen, I'm trying to tell my kid we don't,
we don't yuck on the people'syums.
Oh, like you don't say that, doyou know what we do?
Speaker 2 (03:43):
a lot for we don't yuck on the people's yums.
Speaker 1 (03:44):
Oh, you don't say yuck on stuff.
Do you know what we do?
A lot for Fuck, yes, pickles.
Guess what just kicks in afterthat?
Anti-pickle health.
Speaker 2 (03:52):
The theme song.
We're back on the preambles,baby.
Speaker 1 (03:55):
Oh, that is decent so .
Speaker 4 (03:57):
Best Mate is a pickle company, turns out.
Speaker 2 (04:00):
I should pay attention to what I'm doing, not
that we see out here, because Iwas like Best Mate.
It didn't make any sense, butBest Mate is a pickable company.
Speaker 1 (04:12):
So it would be like a Classic or a Canali.
Speaker 4 (04:14):
Valley.
Yeah, I made a mess.
I tried to pull an Alec and Imade a mess.
Squeeze it around with yourextra filter.
Speaker 2 (04:20):
Use it.
Speaker 1 (04:23):
Oh, nine oh nine?
Speaker 4 (04:28):
Okay, Um, are they the ones then?
So there was.
I think we've talked about thisbefore.
There's chicken and pickle.
Speaker 2 (04:35):
No.
Speaker 4 (04:36):
Do you know?
Speaker 2 (04:36):
about chicken and pickle, this isn't it.
Speaker 1 (04:39):
Is that a Loon Press song?
I, yeah, I can remember.
No, it's a the.
Speaker 4 (04:41):
Hooper's song I can't remember.
No, it's a Sorry, it's aPickleball place that also
serves chicken.
Speaker 2 (04:49):
Yeah, pickleball, what is up with that?
Speaker 4 (04:50):
But they got someone to make them a pickle beer.
Speaker 2 (04:54):
Like you're hogging.
No, no, Get out of here.
Speaker 4 (04:56):
Pickleball.
Do you know what's the mostLike?
The weirdest issue.
It makes sense, but theweirdest issue that people have
with pickleball?
Oh, alright, several, but okay,being nerds, no, the sound you
were going to talk.
Uh, the sound.
Oh, I love pickleball.
Speaker 1 (05:14):
Get the fuck out of here.
Nobody likes pickleball.
Speaker 4 (05:16):
With the wooden paddle.
Neighbors are pissed about thesound of a bunch of pickleball
courts happening.
Okay, I mean, I haven't playedsince I was a kid, but I didn't
buy it.
Speaker 2 (05:29):
Anyways, this is a beer podcast oh I take it back.
Speaker 4 (05:31):
I did play it.
My wife had a pickleballtournament.
Speaker 2 (05:34):
The teacher.
It happens, your beer looksdifferent than my beer.
Yeah, so Best Made on theirwebsite, which is when I
searched up Best Made PickleBeer, which is why I found Best
Made Pickles is a company.
They have a category for sourpickle beer and it's not
available from us.
You've got to go to MartinBrewing.
Speaker 4 (05:57):
They have it on their site.
The pickle company has it ontheir site, but we don't
actually make it.
We don't actually make it andit's a link to.
So my guess is then thatthey're using oh, it's a
collaboration, it's their logo.
Speaker 2 (06:12):
But yeah, they link directly to their deal.
Speaker 4 (06:18):
That is Best Made Pickle that is a spicy.
Speaker 1 (06:24):
Okay, so Spicy Pickle Monster was our last reference.
Speaker 2 (06:29):
This isn't spicy, this is tasty.
Speaker 1 (06:33):
This is better than spicy.
Let's look at a business answer.
This is this is actually bitinginto a pickle, like Spicy
Pickle Monster was drinking thepickle juice.
Like what?
This is a year-round brew Offthe core of our house, off the
dishes, oh yeah.
Speaker 2 (06:53):
I'm going to crush this thing.
You should try a little bit ofit.
I mean, you're going to hate itA little taste, do a teeny in a
thing, but while we're Also dome a favor While this, but while
we're also doing a favor whilethis half of the table is
enjoying.
Speaker 3 (07:06):
I'll give you a little delicious pickle beer.
Speaker 1 (07:08):
Brian is having from Fat Orange Cat Brewing,
walkabout Watermelon BlueberrySour.
So we're both, so we're allhaving sours.
Me and Alec are ruining ourpalates with the pickle beer.
End of the day.
So it's fine, end of the day,doesn't matter.
We learned our lesson from thespicy pickle monster.
That's fine.
(07:28):
Give me a little.
This is a review, but it's adouble review.
Speaker 2 (07:35):
We're breaking the rules we wrote the rules and
they change basically everyepisode, so it doesn't really
matter.
It's a cool thing at MartinBrewing that we don't talk a ton
about there whatever breweriesand stuff that isn't topical.
Special under reviews only youget wristbands.
Oh, I love this, I love this.
(07:56):
So instead of a flight, you geta wristband that's good for
four eight ounce pours.
So you spend 20 bucks 15.
15 bucks for four, four, eightounce pours, so you spend $20.
Speaker 1 (08:05):
$15.
Speaker 2 (08:06):
$15 for four eight ounce pours.
Speaker 4 (08:10):
I don't know if the wristband has to do with it.
That's what I was trying tofigure out.
Speaker 1 (08:12):
Probably the beer tender has a hole punch thing.
So once they punch four holesin your wristband, obviously
you're not putting it on at theYMCA for the slide.
You put it on a little loose soyou can get something in it
Family on, like at the YMCA forthe slide you put it on a little
loose so you can get maybe.
Speaker 2 (08:26):
Yeah, yes, family dog friendly Boo.
Speaker 4 (08:31):
Were you booing the dog or the family In the?
Speaker 2 (08:33):
bar, both of them.
Have I got the old man?
Oh, you got full old man status?
No, I've got not in the bar.
I don't want kids in a bar bar.
I don't want kids in a bar, oha bar.
Well, kids can't go to a bar.
This is a brewery bar.
That is family-.
A brewery is not a bar, it'sdifferent rules.
I don't want patio Childrenthere, disagree, I literally
(08:55):
could not go to them, then andwe have already irritated
everybody in Tulsa and severalother states what are you about
to do?
Speaker 1 (09:07):
I'm about to crush about 50%.
Be careful.
My aunt lives in Fort Worth.
Speaker 2 (09:11):
No, Fort Worth is fine.
Speaker 4 (09:12):
The wristbands are only for certain times too.
Speaker 2 (09:14):
A couple days, a couple days.
Speaker 4 (09:16):
No, it's Thursday.
Speaker 2 (09:17):
Yeah, thursday, a couple days, a couple hours.
Speaker 1 (09:19):
I like the idea.
I like the idea.
Speaker 2 (09:26):
It's different.
Who are you pissing off?
Dogs are outside animals, broWow.
Speaker 1 (09:30):
As someone who is sitting in Odin's bed spot right
now, bro, just going to say butyou know, I respect it, I
respect it, but you know humansare outside animals too.
Speaker 2 (09:43):
Technically.
Speaker 4 (09:49):
I have to paint.
Yeah, they have a tequilabarrel aged fruit pudge sour,
which one that looks like that.
Speaker 2 (09:55):
We have two breweries going.
Oh, martin, yes, gorilla blood.
Speaker 1 (09:58):
Yeah, I'm waiting.
Uh, gorilla blood might be.
Oh, something I could get,that's cool.
Yeah, they got some cool shitDude.
Speaker 4 (10:07):
I literally like and just trying to get.
Speaker 1 (10:11):
I got the most uncool beer from Martin House for
Brian.
Everything else was fantastic,like he would be a slam dunk,
but like the best meat God thatsmells so bad, it's pickle juice
.
Speaker 2 (10:29):
It's like he's a pickle.
I overfilled your glass byputting what?
Speaker 4 (10:33):
out of the finger.
I saw it and I was like that ismore than I'm gonna here.
Let me pour more of my glass.
My sister, my yoga sister,likes pickles.
Before my oh, I'll take this.
My sister, my younger sister,likes pickles.
Okay, she has gotten herdaughter so into it.
She sent us a picture the otherweek.
(10:55):
She just put a straw in a damnlike jar of pickles.
No, no, Okay.
I'm going to do this.
She never has a sore throat.
Is that really a thing, Pippajuice?
Speaker 2 (11:10):
cure a sore throat absolutely.
Speaker 4 (11:15):
I wore green for this .
That's my only contribution.
I can look into the camerawhile you do it.
This is disgusting.
This one, I forget about theearring.
Speaker 1 (11:24):
Die this is disgusting.
Speaker 2 (11:31):
This one.
I forget about the earring.
Do you want the bucket?
Speaker 1 (11:33):
You'll take a bucket.
A transmute to water of lifeDude.
Speaker 4 (11:44):
I can see it in my mouth.
Speaker 2 (11:47):
What are the flavors in this one that I'm about to
taste?
Watermelon and blueberryWatermelon and blueberry.
Speaker 1 (11:52):
Yeah, oh my god.
Speaker 4 (11:55):
That is the worst one I've had.
Speaker 2 (11:58):
It's two.
It's a special one.
Speaker 4 (12:01):
I think it's a third.
No, no, no, no, no.
Speaker 1 (12:03):
Oh, maybe I'm counting cucumber, I think this
is the third Cucumber's, not apickle, yet no we've done three
pickles.
Speaker 2 (12:09):
I think this is the third pickle beer Cucumber's
sour?
Speaker 4 (12:12):
No, I think different .
Speaker 2 (12:14):
Spicy pickle monster.
Spicy pickle monster was thesecond.
I think so too.
Speaker 1 (12:20):
We got another pickle beer.
You guys have lost your minds.
I gotta I should have lookedthis up.
Yeah, look it up, bitch We'llpost it later.
Speaker 2 (12:26):
Look it up, bitch.
We'll post it later becauseit's going to take a while.
But Pickle, this is prettytasty too.
Speaker 1 (12:35):
Spicy pickle monster.
I'm glad this is more in abread and butter side pickle.
Speaker 4 (12:40):
It's the only one.
These are the ones with picklein the name that I have checked
in.
Speaker 1 (12:44):
I'm getting cucumber sour, though, yeah cucumber sour
.
Check me clean.
That's pretty pickle.
Still not good.
That was fantastic.
Yeah, I'm glad this is I'm gladthis is on the red butter side
instead of the pickle side.
Speaker 2 (12:59):
Oh, yeah, yeah.
Speaker 1 (13:00):
Yeah, Getting a little, dare I say a little
garlic in there.
Speaker 4 (13:06):
You can say whatever you want.
I'm not touching that stuffagain.
Speaker 2 (13:10):
There, it is it.
You can say whatever you want.
I'm not touching that stuffagain.
There is it's, it's, it's.
They call juice oh shit, that'spretty good too.
Speaker 4 (13:20):
That's pretty good too, the walkabout yeah yeah,
but you said there was a bunchof them the walkabout.
Speaker 2 (13:26):
I couldn't even find the information on this one, so
I scanned.
So that's what I was going todo, so I was trying to get the
actual information.
Speaker 1 (13:34):
So 12% Beer Project oh yeah, so essentially they
started out during COVID as asome folks who really, like I,
don't have the camera when I wasdoing the research.
Speaker 4 (13:48):
No, no, no, but you said you're going to check them
in.
Oh, are you checking in yourtiny taster, or no?
Speaker 2 (13:57):
All of mine are tiny tasters, really yeah.
Speaker 1 (14:05):
So Walkabout Beer.
No, walkabout Beer, walkabout.
Speaker 2 (14:10):
Beer From that orange cat brew.
Brewabout beer Walkabout beer.
From Fat Orange Cat Brew.
Speaker 4 (14:13):
Brew Tokney, Not brewing Brew Tokney.
I'm still like I feel bad.
Hey Fat Orange Cat, if I makeany faces while drinking this
beer, it's because of thelingering pickle nastiness in my
mouth.
It has nothing to do with yourbeer.
So what ones I've got.
Speaker 2 (14:31):
Peach, orange apricot , the blood orange plum, the
cherry lime.
These are all walkabout fog,walkabout sour.
Ale, passion, guava, somethinglarge Plum, kiwi, strawberry,
(14:54):
these are all Pineapple ImperialSours.
It's a double Walkabout.
Is it Walkabout there?
Speaker 4 (15:02):
It's just Walkabout.
Speaker 1 (15:04):
It's literally a walkabout.
And then Alder Beer goesthrough 12% Beer Project right
now.
Yeah, now list them as acontract brewery.
Yeah, yep, so Waka Pop is doingsome during COVID times.
They would do a drive-thruevery week.
We're going to have new beeravailable for pickups.
Speaker 3 (15:29):
Cool yeah.
Speaker 1 (15:30):
It's like the beer release, exactly.
But then it looked like this12% beer project came about.
They were importing someBelgian-style beers, pre-covid,
and then they went, hey, we canstart brewing those beers the
same on the importing cost.
(15:50):
And then they started going outto folks and they reached out
to Walkabout.
We had orange cap, bad orangecap.
We like what you're doing withyour Walkabout style beers and
we'd like to contract brew themfor you, essentially.
So they kind of cultivated that.
(16:12):
Notice how that happened.
Speaker 4 (16:16):
It's weird, it's different, it's not people beer.
I'm talking about just theconcept of this 12% beer thing.
It's not the first one we'veseen and it's something we're
running into a lot more.
Speaker 1 (16:35):
where hey we're, we have the facilities to brew beer
, but we're acting more as amarketing company and
distributor.
Speaker 4 (16:45):
Oh yes, oh, I'm now seeing the names on these ones
that this place runs.
Speaker 1 (16:52):
There are some heavy hitters here.
Speaker 4 (16:55):
Yeah.
Speaker 1 (16:56):
So, yeah.
Omnipolo is on thereAbomination Brewing which it's
interesting because these are abunch that I've seen in
distribution and stuff.
Speaker 4 (17:07):
So it makes a lot more sense to why I'm seeing
these particular ones.
So is it growing or is?
Speaker 2 (17:12):
it just distributing no so here.
Well, this one.
I wonder if it's changed sincethis article.
Speaker 3 (17:18):
Because Stillwater Artisanal is on here.
Speaker 4 (17:21):
That's the guy.
He was a like Traveler.
Speaker 1 (17:24):
Yes.
Speaker 4 (17:25):
And he's the one that ended up at Talk of the Seers.
You've done this before.
Yeah, that too, chad's favoriteone.
Actually it's also my son'sfavorite brewery to name.
Speaker 1 (17:41):
I read the article this morning.
I forgot about it.
Jesus, are we on like what?
Was that what?
I didn't hear that, Literally,it's in my ears.
I didn't hear it.
What's up?
Who farted?
Speaker 4 (17:53):
Oh, yeah, yeah, Totally.
But so it says that they brewtheir recipes and distribute the
finished products.
But part of it, too, is in anaspect of this there is some
benefit.
There's obvious benefit, but areally key thing is you're
(18:13):
talking about, like these are,breweries that are not just
they're not just random ones,like it's a curated list of
breweries I know the only one.
I didn't read it, but the old.
There's one of the list.
They list that I didn't know,yeah, and you're talking about
it being that ones that arepeople are like oh, did you hear
(18:35):
that?
This one, you know the one newone from abominations coming out
.
Well, now you can go to oneplace and, on tap, get the new
abomination, get the new fatorange cat, get the new hoof
hearted like.
You can do all of that in onelocation.
But it's like.
It's like a, I don't know, isit glorified tap room, is it
(18:57):
like?
But it's for a collection orit's a distribution, because
yeah, you're solely likedistributing.
So yeah, so is it like oh,they're an ap bar, they're an ap
in that bar, they only usethose, those like distributors.
So, yeah, so is it like oh,they're an AP bar, they're an AP
in-beth bar, they only usethose like distributors.
So, on, tap is only going to beI was thinking more along the
(19:17):
line.
Speaker 2 (19:18):
So if it's talking cedar as an example- yeah or is
on site?
Yeah, but they also, if they'rebeing involved with them, the
cost for them to brew on sitenot bottle, but keg can and then
(19:38):
ship it across the country yeah, or even contract through to
these guys Right To the centrallocation.
They're going to ship it witheverything else.
Yeah, and you cut down on allof that cost.
Speaker 4 (19:51):
Yeah, you got to have some real faith that someone're
going to ship it witheverything else and you cut down
on all of that cost.
Speaker 1 (19:52):
Yeah, you gotta have some real faith that someone's
gonna do it like the way, butyou've got the names you've
listed, and that's where theygain credibility is these
companies trust us with theserecipes and, like we saw at our
(20:13):
visit to Iron Horse over here,the equipment and the tools
available to modern orders areas such.
It is plug and play.
You get the grain bill, you getthe hop bill.
Here's the yeast.
(20:34):
The white yeast sends it, chipsoff a little bit of the yeast
to send to you.
It can be replicated at such aprecise level that the average
beer drinker isn't going tonotice, and I don't even think
our palates would notice.
Realistically, most of thesebeers we're having at one time
(20:57):
there's not a whole lot thatsomebody is processing every
week outside of a macro.
Speaker 4 (21:04):
I did feel like I noticed a change in some in the
Irish depth for a while.
It could have been that phase,like they've gone through a few,
where they had to switch todifferent grand producers and
whatnot.
Yeah, okay, I'm going to haveto spend more time on this, but
like, so this is the one we'relike and I'm going to, you know,
get into our little behind thescenes.
(21:35):
It's on me and it becomes athing that like Ideas show up,
yeah, and you're getting likenot my processed like thoughts
of it for better or worse.
But, like I think, on initial Idon't love it but there are
benefits.
Like I talked about, a breweryis to me and I think the problem
where I think of it is likewhere I think of it is it's like
(22:07):
my, to my detriment.
I look at stuff from like thenostalgia or the like idea of
things and not the business ofthings.
Like a brewery is a community.
A brewery is a third place insociety.
A brewery is like a culture, acommunity, those things, at
least from this.
I was looking at my phone, atleast from that.
(22:29):
They still are making a brewery.
It's just not a physical place,only the one.
And it makes way more senselike when I looked at the
freaking google maps of wherehoofhearted was yeah, and I'm
like this is like the house,it's like a new, like whatever.
(22:50):
But if it's, yes, but if it'salso getting a little set on it
somewhere, yes, it makes a lotmore sense.
And so, like, I'm conflicted inthat because I think, as long
(23:13):
as there's still candy and thisdoesn't become the everything,
but I'm not mad about a placewhere, like, there's a brewery
vibe, a feeling, and you'regetting a collection of core
things like, even even if like,or particularly if it's you know
six of the northeast bestbreweries open a collective spot
(23:35):
in the seattle area, like thatcould theoretically be a really
good and big thing, becauseyou're not just one branch
trying to branch out into that,but you're then able to try and
people for that Especially if itsupports the machine.
Speaker 2 (23:53):
So that is what's helping fund, says the business
guy.
No, no, no, funding the machine, is him.
Yeah, we're selling out to thedistrict.
Not selling out, we'redistributing.
We're going to a second party,the money that we're funding
through that is now being ableto finance.
We can get creative, we can getweird, we can fund events back
(24:13):
here.
Speaker 4 (24:14):
We're not worried about making ends meet at the
end of every month and you canhave maybe the community local
that you've always had, butyou're just kind of maintaining
and in a way it is we talkedabout it it is the reliance on
Irish death.
The fact that they can do thathelps to fund everything else,
(24:38):
and so maybe that's the thing islike finding that break-even or
balancing point, but I just itcan't be everything.
I guess is my worry, like, dosome people see this as a
functioning thing and everylocal community brewery falls
(25:00):
apart because of that?
And I don't think so.
There's years and thousands.
We've got a lot to do.
Although Australia's is slow,it probably should close, yeah,
yeah.
I think my initial I was very.
The concepts I had I'm veryskeptical of, but I'm kind of
coming around a little bit on it.
(25:20):
I'd be interested to see it inpractice.
Speaker 1 (25:27):
But imagine the inverse, where a half dozen of
our local folks go hey, we'regoing to reach out to somebody
on the East Coast.
They're going to contractthrough One of our best Over
there and try to get a placeholdof some Pacific Northwest.
Speaker 2 (25:47):
Perus.
Speaker 1 (25:49):
Yeah, that's what.
I was going to say we can use anational notice on ours.
Speaker 4 (25:53):
It's almost like an in-person tavor.
It's a way to have a draft.
You can do a during draft 24.
Fill an entire flight.
To me it's like the realizationthat I came to of like, if I am
ever going to actually get intothe legit beer business, it is
(26:16):
not going to be opening abrewery, it's going to be a
taproom.
Part of that is just youroverhead.
The investment in all of theequipment reduces way more.
It's still a struggle, it'sstill a tough thing, but that's
(26:38):
basically what they've done isthey've made a like, a few
brewery focused taproom andtaprooms can still become a
community space can still becomea character.
It's just, I mean, if you're,if you have God.
(27:00):
I can't think of their names,but like the one from Denver,
that's like a heavy metalfocused super dark, sour brewery
.
And you have like white andfluffy so-and-so brewery at a
brewery, like as a taproom space, like you're not really getting
(27:20):
the feel.
Yeah see what I mean, but like Idon't know, it's just not us.
I'm not sure I can tasteanything on triple beer now.
Speaker 2 (27:33):
We're going to enjoy the.
Speaker 1 (27:38):
This is like a.
Do you know the McDonald'spickles in Chamber, things that
I pull off?
Yeah, that's what this is like.
This is a classic pickle.
It's a bread and butter pickle.
It's not a dill pickle, it's alittle bit.
I think I said it earlierthere's a little bit of garlic
(27:59):
in it, so if you're looking fora dill pickle experience, this
is not your huckleberry, but ifyou want something that tastes
like a pickle, this tastes likea pickle.
Speaker 2 (28:09):
Yeah, I mean, this is not what the beer is.
Speaker 1 (28:12):
It's kind of cursory but this is an everyday, this is
a year round beer for them.
Speaker 2 (28:19):
For them, I was going to say it's not an everyday or
year-round beer for me.
I mean I enjoy it.
Speaker 1 (28:25):
Those are the ones that I've been used to the whole
time.
One or two awards out of theyear.
I would enjoy this beer you do,but it's a very good beer.
I just don't eat.
I like pickles.
I don't eat pickles throughout,so it's a beer.
It's a beer fridge specialbrand beer for me, even though
(28:47):
it was very tasty.
Speaker 2 (28:49):
Very tasty.
I don't know if anybody wouldorder it on the flight.
No, not ordering it on theflight, maybe not, unless it was
like the last one that I drank.
Speaker 4 (28:59):
Yeah, this is the last beer oh, dude, that'll yeah
, bro, if you went light to darkon a flight with that in there.
This is my last beer of the dayand that's kind of the point in
this this is my last beer ofthe day so.
I was trying to figure out if,uh, oh yeah, I don't know if
(29:24):
it's the only one, but Chickenand Pickle.
They have a beer called theSickle Pickle.
That's what Pickle is.
This is made by RufftownBrewing.
Speaker 1 (29:35):
It was a very awkward flavor In most of my I do not.
You do not share flavor, I donot share that.
Speaker 4 (29:42):
I don't get it and I don't want it, none of it.
This is a very delightful,slightly sour watermelon
blueberry.
Speaker 1 (29:53):
What is it?
Kisarac, adaract, glang,cataract?
I don't know.
Speaker 2 (30:02):
He's I think he's crooked, I think he's got a liar
.
Speaker 1 (30:07):
The Shmala Don't know .
Oh, he did the Willy Wonka, yes, so he did the Shmala and then
he known over there, I think soI think Turtlebeard did
something.
Speaker 2 (30:20):
She asked Adam to kiss.
I had to see Jiddo.
I had to see Jiddo to my sonOkay, my daughter but because of
the way she was sitting in thatmovie, something wouldn't stop.
What was it For?
The third best?
What was the one?
I'm going to believe Is thatit's that there's three, there's
(30:42):
three.
Speaker 1 (30:44):
There's a Juma.
I don't know if there's JohnnyDepp.
Oh, I forgot about Johnny Deppoh yeah, you'd think Bird would
have done the older child, butit wasn't great either.
Speaker 4 (30:57):
I mean, this wasn't the same.
Speaker 2 (30:59):
It was supposed to be pretty close.
It was a very low-end ticket.
It was just that Another fiveyears too, yeah, that was five,
but it was fine.
Anyway, I'm not sure of theyear.
No, it was good, I finished it.
(31:19):
So if I saw them in a can, Imean I wouldn't think about
grabbing it.
But I know, if you saw them ontaskware, no, no, no, no, I'm
saying if somebody had one theydidn't rankly know if they had
one in their beer for the day,this would be fine.
It's obviously good, but I'mnever having to enter me at this
(31:44):
on my kitchen.
Speaker 4 (31:45):
I think I had to block out because it was the
pickle beer.
What's the ABV on it?
Speaker 2 (31:51):
It was like a kid of it.
Speaker 1 (31:54):
But there's a lot of flavor going into it.
Speaker 2 (31:58):
I feel like the first one we went and covered by this
one was the, but there's a lotof flavor.
I feel like I'm the virtual man.
Yeah, someone's the palpit.
That's why I have AlamurionVery, very good.
That one was also fantastic.
I need a still suit.
I need to reclaim some watercurrently Drink RP, don't forget
(32:20):
about the poo, everything.
And you're going after the 16.
That means it's tasty.
Speaker 4 (32:28):
It's very delightful.
This to me is honestly kind ofthe perfect sour format for me,
other than being like it's alittle light for me, yeah and
it's just the hint of it.
It to me it's it's just more oflike the natural, natural, like
uh, fruit sourness that's kindof in there compared to like uh,
(32:51):
I was trying to like hit youwith some sourness, sound or do
something.
Speaker 2 (33:03):
So it's a little like a little thick a little more
than I expected.
Speaker 1 (33:05):
Maybe yeah no, it's just some of the like it doesn't
need to be rolled.
Speaker 4 (33:08):
No, um, but like I would.
I would be mad about having afew of these, like with a summer
, like summer and just havingthat in the fridge to crack open
every once in a summer likesummer and just having that in
the fridge to crack open everyonce in a while, like it's like
a it's like a post-lawn elevator.
Speaker 1 (33:25):
Yeah, with some food in them, yeah so we're sitting
um spending some time.
Speaker 4 (33:32):
It was something like just the kids play out in the
street, yeah we'll throw upwalk-ins and there's cars and
stuff.
Speaker 2 (33:39):
Yeah, Um Front Porch.
Speaker 4 (33:42):
Yeah.
Speaker 2 (33:42):
Front Porch is not.
I had a big street walking andI I stand up on mailboxes.
Speaker 1 (33:46):
That's true.
He's like oh, I was sittingthere the other day it just um,
it's where I stopped for.
Speaker 4 (33:55):
Oh, you mean, when you're on a bit of a walkabout,
there you go.
Speaker 2 (33:59):
No.
Speaker 4 (34:02):
What it made me think of is like the COVID walktails,
where people were going to barsand doing stuff and so people
were like trying to find excusesto like make themselves
cocktails and do stuff, and sothey were, like, were mixing
cocktails to then take theirkids around the neighborhood.
(34:22):
I started with that becausetrying to drink that while I'm
walking around makes it a littletricky.
Speaker 2 (34:31):
but Do you get a coffee mug?
A travel mug, yeah, but I don'tdo it while walking, keeps it
sloshed around a little bit.
This would be a good summerwalking beer.
Speaker 4 (34:45):
Alright, we're going to finish these up.
Yeah, I got a 16-er over here.
Let's sit and watch this oh.
Speaker 1 (34:53):
Goddamn, oh, it's got a bite at the end if you take
too much.
Speaker 2 (34:56):
Anyway, uh, glasses are.
I'm so glad I didn't drink thatemptier, soon to be hopefully
good sleeper has a way to get.
Speaker 1 (35:05):
Oh shit, and we will catch you next time if you've
enjoyed what you just heard.
Speaker 3 (35:22):
Make sure you subscribe to get new episodes
when they drop, and don't forgetto 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.
Office of War.
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