On this year's St. Patrick's Day Special of ABR LIVE!, we start off, as one would, by talking Legos and NASCAR. We rambled on a bit on this one folks, we do talk about the beer-soaked holiday eventually. Today's beers and how we managed to find them are below.
Hoosier Brewing Company
The Swamp Creature - Fruit Fusion Fruited Sour
16 oz - Tavour Crate
5.5% ABV
Prison City Brewing
Riot in Vermont NE/Hazy IPA
16 oz - Tavour Crate
7.2% ABV
If you'd like to reach out to the American Beer Review LIVE! crew to give us a beer suggestion or to tell us we suck, you can reach us on any of our socials (in order of how often we check it).
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Welcome to another episode of the American Beer.
Speaker 2 (00:09):
Review Podcast Good times for good friends requires
good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While Brian that pride myselfon not getting to know other
people, so do not put that on me.
Speaker 3 (00:26):
Alec.
So bananas, up until like the60s, weren't entirely different
species of banana.
Speaker 2 (00:32):
And Chad Hit me like a bacon bar.
Speaker 1 (00:36):
Review some beer, talk about beer topics, whatever
else comes up.
We invite you to pour yourselfa drink and hang out with us,
because he was on Dale's podcastand he's talking about so he
sends him the link on eBay andAmy's like, seriously, really,
and we're in our house.
So, yeah, dale's blowing uptalking about it because he's
(00:59):
like, somebody's like, oh, yougotta add lights to it.
He goes yeah, because Amyalready loved the idea of a four
foot Titanic.
Wait until I put on LEDlighting.
Speaker 2 (01:11):
But some in Trepid Lego builder, he's sent it to us
, built a kit that goes with theTitanic set.
Oh geez.
And Dale tweeted it today andhe goes oh, amy's gonna be so
happy.
Speaker 3 (01:26):
Uh, Willie B dropped the big hat.
He's not a big hat guy anymore.
Didn't wear it for Daytona.
Speaker 2 (01:34):
Oh, that's where you think, oh god, I think, yeah,
big hat air is gone.
Listen.
Speaker 3 (01:38):
I hate the what started in baseball.
They need no.
Speaker 2 (01:41):
I think NASCAR needs to do the turnover change.
He sure did.
Speaker 1 (01:44):
Where did I see it?
The very first time I didn'tthink it was baseball.
Speaker 2 (01:48):
But I Doesn't it.
It came out of like the DougDemidoam shit, didn't it?
Speaker 3 (01:52):
I don't know what you just said In sports, it was
baseball because it was theBraves.
And that's where Willie B gotit.
Speaker 2 (01:59):
Oh yeah, that's right that's right.
Speaker 3 (02:01):
He's a fan of the Braves and then Nuera, or
whoever the People that do it,the baseball, whoever the hat
sponsors for MLB were, like Nidu, nihu, nope, nope, shut that
down, no we have tissue paperpants to be making this year.
Speaker 2 (02:14):
We can't be dealing with big hats.
Speaker 1 (02:15):
Nuera doesn't make the pants, willie B and his Not
anymore between the big hat andthe Liberty University.
Speaker 3 (02:23):
Sponsor money where you can get it.
Speaker 2 (02:28):
I know, so Happy St Patrick's Day.
Speaker 3 (02:34):
Hey, happy birthday, brian Yay.
Speaker 2 (02:37):
I forgot my green today, I guess.
Well, get it to me.
Because I found a physicallygreen beer.
Oh, I hope it's physicallygreen.
Speaker 3 (02:44):
You hope, okay, okay, so from Not excited about it,
but go ahead, so from.
Speaker 2 (02:49):
Who's your brewing?
First up, we're going to havethe swamp creature, fruit fusion
, fruit sour with pistachios,and then later in the episode
we're going to be crackin' openright in Vermont IPA from Prison
City Brewing.
But let's rip the Band-Aid offthis bitch.
Speaker 1 (03:08):
I suppose I have to be somewhat, does it say roll
Thankful that you didn't decidethat you're like Haha, green
beer Pickles, because I wouldhave probably just left.
Speaker 2 (03:23):
If pickle beer was in season when we planned this,
sure shorts would be a picklebeer.
Speaker 3 (03:29):
So yeah, it is.
Speaker 2 (03:30):
But don't you worry, boo, I got you.
I got you one coming probablyfor the summer.
I hate you already.
You can plan your next foodpoisoning.
Speaker 1 (03:38):
Yeah, you know what?
There is not a bad idea.
Speaker 3 (03:42):
So it does say roll gently.
I spoke too soon, so it hasbeen rolled gently.
Now I was like did you roll?
Speaker 1 (03:47):
it.
She's, like it says, to roll.
Speaker 2 (03:48):
I'm going to open it, but it says you speak sweet
nothings into its ear while youpour it.
Speaker 3 (03:54):
Okay, Okay, that's Okay.
I'm going to top it off extraright.
This one's going to Brian.
Speaker 2 (04:00):
No, this one's going to me Okay so fruit fusion Okay
yeah, it's a little green Okay.
Speaker 3 (04:05):
This is their swamp creature.
Is that what it's called?
Yep, a pistachio lime softserve?
And it is.
Oh, there's chunks in it.
There's chunks in it.
Oh boy Brian's got an evengreener one, maybe.
Speaker 1 (04:20):
I needed to roll a little bit less gently.
Speaker 2 (04:22):
I'm scared, I'm scared for what I got.
I'm giving it to you, oh, no,no, it's coming out.
Speaker 3 (04:28):
Oh, there's pieces coming in.
Speaker 2 (04:30):
Oh yeah, baby, Happy St Patrick's Day.
What it is St Patrick's Dayisn't complete without chunky
fluids showing up unexpectedly.
Speaker 3 (04:39):
Look at yours next to mine.
Speaker 1 (04:40):
So first four of this is I got told that I can't do
oh yeah, there it is, the dropshot's anymore there it is.
Speaker 2 (04:47):
Oh, okay, there you go.
Why is?
Speaker 1 (04:52):
it like flaking on the top.
Speaker 3 (04:54):
There were flakes in there and I don't know if that's
pistachio from.
I think you said who's yourBrewing Company?
Speaker 1 (05:02):
Let me guess they're from Indiana.
Speaker 3 (05:05):
What I was surprised at I mean yes obviously right,
but founded in 2015.
Ah, shit Off the rails, do you?
Need me to go get you a papertowel?
No, we're good.
I'm surprised that name wasstill available.
Speaker 1 (05:17):
Oh yeah, In 2015, like nobody had taken.
Speaker 3 (05:20):
Who's your Brewing?
Speaker 1 (05:20):
Yeah.
Speaker 2 (05:21):
Who's your Brewing Company?
Okay, I'm going to claim mymess.
You guys talk amongstyourselves.
Speaker 1 (05:25):
Um, can't take him anywhere.
Speaker 2 (05:27):
You know, what?
Speaker 1 (05:28):
This is why we don't go out on St Patrick's Day
anymore.
Speaker 3 (05:32):
Oh this is a green beer.
It is a green beer.
This one's not currently intheir rotation.
I think it had a 5.5%.
It was originally a Just their.
They didn't have SwampCreatures Swamp Creatures, the
name they brought back for itbased on what it looks like.
But it was just a pistachio,lime and soft serve ice cream
beer.
Speaker 1 (05:51):
Yeah, I don't say, now known as Swamp Creatures.
As Swamp Creatures, yep, oh,some of these pictures, man,
they're even greener than ours.
Oh, there's more chunk, in here.
Yeah, oh yeah, you did not.
Oh God, you did not yeah it's.
Speaker 3 (06:05):
Well, that's a pint versus pouring it into these.
Speaker 2 (06:08):
Yeah, that's pretty.
Speaker 1 (06:10):
Holy Toledo.
Speaker 2 (06:12):
But there's definitely oh dude, there's
definitely a pistachio in it,Dude.
Speaker 3 (06:15):
look at this flight of colorful beers.
Oh no, that one.
You might just go lightest todarkest, it doesn't matter you
know what.
Speaker 1 (06:20):
That one you might, that one you might.
Speaker 3 (06:24):
Oh God, I'm trying to think.
So yeah, it was surprisinglystill had an end.
Speaker 2 (06:27):
So let me give their thing.
Let's look.
Yeah, it's here, there we go,we're good.
Speaker 1 (06:32):
There's no way.
That's the same beer, though.
Speaker 3 (06:35):
So if you pour it without rolling it, that's what
we get.
Speaker 2 (06:39):
Yeah maybe, so I would recommend it home, not a
general roll.
Speaker 3 (06:44):
A little more.
Yeah, not a shake, but a littlebit more vigorous roll.
Speaker 2 (06:48):
Do a couple upside-downs.
Speaker 3 (06:49):
Well, like I said, if you were pouring this whole
thing into a glass, yeah itwould sort itself out.
Okay, that is I'm trying tothink of what color green that
is, because it's yeah, it is so,it's not so it's not St
Patrick's green.
No, it's Bile Green.
I was going to say, yeah,garbage or green.
Speaker 2 (07:07):
Like I would not swim in water.
Speaker 1 (07:09):
This color no.
Speaker 2 (07:11):
I mean, this is like what they did at.
Chicago the smell is not bad.
Speaker 1 (07:14):
It's not bad?
Speaker 3 (07:15):
No, it's pistachio green.
Speaker 1 (07:18):
Which?
What is that smell?
Pistachios, is that?
Speaker 3 (07:22):
And then, I would never have thought to put
pistachio and lime together.
Speaker 2 (07:26):
No, it's a smell I recognize though, but it's like
yeah, I've smelled it before too.
I just I can't put my finger onit.
I can't yeah.
Speaker 1 (07:31):
Okay.
Speaker 3 (07:35):
I can't tell whether that works or.
Speaker 1 (07:38):
I haven't drank it yet I don't know it's different.
Speaker 2 (07:41):
It's different.
Speaker 1 (07:43):
Oh, like God, I hate you all so much.
Speaker 3 (07:47):
This, this Grip it and rip it.
Speaker 2 (07:54):
It's not Cool.
It's like the spicy picklemonster.
It's like no, no.
Speaker 1 (08:01):
Do you know what this reminds me of the Powerade beer
.
Speaker 2 (08:07):
Yes, okay, yes, yes.
Speaker 1 (08:11):
Where it's like.
So like you know that there isthis like flavor they're trying
for, but it almost feels likeLike there's a little bit of
like an artificially like oh God, oh God.
Speaker 3 (08:34):
So without the lime it would.
It keeps getting greener, andthen we go like a melted
pistachio ice cream, which iswhat they're going for, and then
that lime little tartness onthe end, yeah, the lime Just
almost in there, instead of hot,like it needs a little bite in
there somewhere, and lime'sgreen.
Speaker 2 (08:49):
I'm so confused, so am I.
Speaker 3 (08:54):
I mean, I'm sure they didn't set out to make a Green
St Patrick's Day beer, but theyprobably sell a ton of it today.
Speaker 1 (08:59):
See.
So here, though we should havedone an Easter episode and had
their chubby bunny raspberry,macadamia and chocolate, we
still have time.
Speaker 2 (09:14):
The problem was, if we're going to do an Easter
episode, you would not be here,because then we would pretend
you were dead and then you showback up for the Easter episode.
Speaker 3 (09:22):
Well, an Easter is Because we are starting a cult A
week and a half away.
They did.
Speaker 1 (09:28):
Okay, I like this brewery, I like the ideas of
what they're doing.
They got a pie face peachcobbler.
They did a black IPA, slashCascadian Dark Ale, cobb collab,
so I like what they're doing.
They're a nano brewery, whichto me is kind of interesting
that they have a lot of beerslisted.
But you said what?
2015?
2015.
(09:49):
So coming up on 10 years, but Idon't know how.
But they're really they'reheavy in the smoothie sour
pastry, like fruited sour game.
Speaker 2 (09:59):
Yeah, if you look at their offering roll of fruit
purple punch, I may be tryingthat at a later date.
Speaker 1 (10:08):
I would have much lemon cello beer.
Yeah, sounds good.
Speaker 3 (10:11):
And I don't know how up to date their website is,
because that's where I waslooking, because they have a
distillery coming to theirfacility in 2020.
So I don't know whether thatjust got put on.
Speaker 2 (10:23):
That's another brewery, that's busy making beer
.
Speaker 1 (10:26):
That's a tough time because they very well may have
been Briefly.
Speaker 2 (10:31):
Specific plans for this happening.
Speaker 1 (10:35):
There are approximately 389 other beers
that this brewery has made thatI would have liked to have tried
before this one, but are theygreen?
Speaker 3 (10:53):
No, probably not.
You get more props drinkingthis on St Patrick's Day than
you do for Bud Lighten foodcoloring.
I'll give you that.
I'm not going to have more thana pint.
Speaker 1 (11:04):
This.
I don't think I'm getting too apint.
Actually, I'm really trying tothink I have to have had green
beer.
Speaker 3 (11:11):
Oh, you hung up with me in our early 20s.
We had green beer at one point.
Speaker 2 (11:15):
I home brewed beer and added enough food coloring
to make it green before.
Speaker 1 (11:20):
I don't know that I.
Speaker 3 (11:22):
I'm picking.
You didn't go beer, snob thatfast.
Speaker 1 (11:24):
No, but I'm thinking.
I don't think you were therebut I'm picturing there's like
one.
I remember one kind of diveybar, kind of north of Fremont
that was next to an old MinimumInn at St Olaf, and I feel like
I had a pitcher of green beerthere.
I vaguely remember that this isit's again.
(11:46):
I'm just, I'm not a.
I will take pistachio, Isuppose, over pickles.
It's just not my like, it's nota flavor I'm out seeking.
Yeah, that is some greenaspirator, though, like I wonder
what their bigfoot Fruit fusionis.
Speaker 3 (12:08):
They have one mm-hmm.
Speaker 1 (12:10):
Okay, well it's.
Speaker 3 (12:12):
This isn't the big foot is that we said this is the
swamp creature.
What's?
Speaker 2 (12:16):
that I think they, I think there is a.
Speaker 3 (12:19):
It's their Northwest a cryptid line.
Yeah, big foot fruit.
Speaker 1 (12:22):
Just fusion says Sour ale with blackberry, raspberry
and soft serve ice cream.
Speaker 3 (12:30):
See, that sounds infinitely better.
Speaker 2 (12:33):
Well, we'll just, we'll continue, but it's not
green.
We're gonna table thediscussion for close to the end
of the episode, but okay.
Speaker 1 (12:40):
So let's talk about this flavor, then let's talk
about the actual beer.
We're not gonna rank it,although I think, like I think
we all.
Anybody who's paid attentionNotice how I'm gonna feel about
this one and again.
This is the problem.
This is what I feel bad aboutwho's your brewing?
You made a very fine beer.
You did something funky.
You did something different.
That's great, not a flavorswork.
(13:02):
No, I think there might be somepeople who are very into this.
Oh yeah, I like some jerks whojust keep thinking the pickle
beer is good.
Speaker 3 (13:09):
I think, if you liked pistachio ice cream, which is
one that I will avoid this is aslam dunk.
Speaker 2 (13:14):
If you are pistachio ice cream fan, I think you're
right and and they're phrasingon the like Untapped.
Speaker 1 (13:22):
It's back a crowd favorite, and one of ours as
well, and I'm just like I.
Speaker 3 (13:27):
Don't like that crowd .
They don't have much to do inIndiana.
They got a lot of other greatbeers.
I'm saying pistachio ice cream.
That who's your?
Can you get me some?
Speaker 1 (13:38):
bigfoot, please send me something.
Send me something of yours.
I love, I love Indiana.
I'm gonna try and to talk theseguys going to the Indy 500 Can
arts pretty cool, let's go.
It's pretty cool, it is kind offunky.
Yes, like this picture, goodlike this was a Can art by well,
and you didn't even know it wasgreen.
Speaker 2 (13:58):
I saw I needed a st Patrick's Day themed beer and I
saw a swamp creature which isfruit fusion.
So I went.
I could be green.
Speaker 1 (14:07):
I will tell you, I appreciate that it wasn't like
this year's number one.
It's snuck up on me, whichmeans I'm getting old number two
.
I appreciate that it wasn'tlike hey, can you go to Total
Wine and see what kind of Irish,oh right, you can find?
Yes, yes, cuz that can only bedone so many times.
Speaker 3 (14:24):
That being said, if you didn't know, this was green,
that that's what I was gonnasay.
If you crack, that can't even.
Hey, man, kegs bad, yeah whensour at some point, one
especially if just, like God, ifyou just have some of these.
Speaker 1 (14:37):
And so it's like, hey , with Like I just did in your
beer fridge, hey, what do yougot what's available in there,
and you're like, oh, you shouldcheck out the swamp creature,
and I'm too dumb to read what'son there.
And I just crack it and startand you have.
You have to have secretlyrolled it though, cuz otherwise
it kind of ruins the the things.
But, like, if you crack this inthe port and you're just like
(14:58):
Bro, back to our like choosingbeers by numbers before you got
there.
Speaker 3 (15:03):
Like, if the Server comes out, yes, with this you'd
go turn that right back around.
Speaker 1 (15:10):
I was just telling somebody the story of that.
I'm trying to remember like IFeel like I was at a brewery or
doing something.
But I was talking about likeExplaining the, the idea, the,
just the auto order, that justwe know that there is X amount
of beers with a number you justpre.
Oh yeah, if I, if I ordered aseven and I roll into the
(15:33):
restaurant and sit down in abeer this color.
Speaker 3 (15:36):
The rest of the front of me giggling.
Speaker 1 (15:38):
Oh my gosh.
The fact this is, it came out,especially if it comes out
before I show up.
Oh you guys, would have justbeen like I was.
Speaker 2 (15:45):
I was specifically asked them to bring it after you
showed up this have it on deck,I'm gonna flag you.
Speaker 1 (15:51):
Bring the table well, and you know that.
You know that cuz like we gotto be known of Doing that.
Speaker 3 (15:58):
Oh, like the fee servers, I don't think they were
supposed to Not gonna out.
Oh, you're not supposed tobring one dude four pints of
beer.
Speaker 1 (16:06):
I don't think one ever ordered.
I think there was always atleast two people possibly.
But, I will say like regardless.
Speaker 2 (16:12):
Somebody was ordering yes for people before correct.
Speaker 1 (16:17):
But I feel like Somebody goes like, if you're
just like, turn to the server,you're like, hey, I'd like a
number seven, she's got to go,she's gonna go.
Do you know what that is like?
There's, there's got to besomething when she doesn't just
she, he, whoever doesn't justlike.
Speaker 3 (16:37):
Are you sure?
I think they did catch us acouple times and it wasn't like
something like this there you goand that's where it was.
Oh, and then you guys realizethat's 12 and a half percent.
But we did not add one numberto that, please.
I was yeah.
Speaker 1 (16:51):
I think to me I was I always thought they'd like it's
.
When we just got lazy and itwas like I'll take a number
three, and they're like that'scool flight, like oh, did I
stutter.
Speaker 2 (17:03):
But they also did the fun thing where they rotated
the numbers.
It wasn't just like number oneis always there.
Speaker 1 (17:08):
No, there were a few that you knew were like I think.
I feel like the macros werealways the one, two, three, four
we're always yes.
Speaker 3 (17:14):
And then there was, like the higher numbers tended
to be like the imperialism.
Speaker 1 (17:18):
Yeah, and then there was like always like a Guinness
or something that was in like awhat sing you?
But it was like but they hadlike 12 taps so I mean at least
they were 10, I think they were.
Yeah, yeah, yeah, we need to.
We need a place like that justto be able to go and do that
again.
Yeah, it's called my beerfridge.
Just number them all.
(17:39):
Okay, I am, I am sipping on it.
I am like it's, it's a, anacquired Like taste.
It's just not like.
This is an experience.
Speaker 2 (17:50):
This is yeah, yeah, yeah, I think this is a beer.
Do you want to top off new?
I already topped off if you.
I Got more words for this lateron, but if you, if, this would
have been.
Speaker 3 (18:04):
The first director, though, oh, we might not have
gone back for a second one.
Speaker 2 (18:07):
Yeah, and again I'd like I feel bad, but like but we
have not me, but we have thatexperience built in going
through all these weird beers.
Speaker 1 (18:15):
Now this was.
It's growing on me.
It definitely feels like alittle bit like.
It is like a, like a melted icecream, and that sweetness, ice
cream, yeah, lime.
Yeah, and maybe it's like morethe lime and then like hint of
pistachio, that it's almost likea lime ice cream with like a
little bit of like somethingelse.
Speaker 2 (18:36):
It's a touch more lime.
Okay, take that earthiness ofthe pistachio out.
I think this would be a Bettersip.
But also we had some.
We had some overwhelmingflavors a little bit ago on the
last episode we recorded.
I think that's Kind ofinterfering with this Flavors
(18:58):
this is a pretty overwhelmingflavor to yeah, yeah, there's
yeah.
Speaker 1 (19:03):
It is it is something .
Speaker 3 (19:06):
All right, I'm gonna segue in between here, move
things, some things around.
Speaker 1 (19:10):
So I have no idea what we're doing today.
Speaker 3 (19:13):
No, that's good, you just buckle up, hold on to the
right.
Speaker 2 (19:15):
Are we talking about the?
Speaker 3 (19:17):
Yep beer, and so this has some weird ingredients in
it.
I mean I would assume so it'sStations a lot of people today
are putting a weird ingredientand food coloring into their
beer.
Yeah, but I got a list.
I think it's top top 10weirdest ingredients you would
ever put, or that were ever put,into beer.
Did you pull this one up?
Speaker 1 (19:37):
No, all right, I'll read them to you.
I'm not, yeah, cuz to me I'mlike bro, I can think of some
pretty weird stuff.
I'm gonna start with if apickle ain't on your damn list.
Speaker 3 (19:47):
So To preface, I would probably only drink two of
these beers Okay.
The rest of them sounddownright vile.
Speaker 1 (19:53):
Okay, so that's.
Speaker 2 (19:54):
My question is this me and Brian will go, drink or
not drink on yes, sink.
Speaker 1 (19:58):
Is it beer with the singular ingredient or like,
because like?
I like to talk about one ofthose tricker beers.
It's got five adjunct II thingsare the or these, like
Pistachio is the main thing.
Speaker 3 (20:13):
It's the weird thing, so they're highlighting the one
weird of the whole, of thewhole beer Beer.
So first one dogfish headbrewery beer for breakfast with
Scrapple.
Why do I know that name?
Scrapple is a breakfast stylepatty made with pork scraps,
cornmeal and spices.
Speaker 1 (20:32):
Nope, Nope, nope, nope.
I don't know if I'd drink.
I would.
You know what Next?
I'd rather have a pistachiobeer.
Next.
Speaker 3 (20:43):
Would you even try it ?
No, not the pork chips, andjust God damn it.
Yeah, I would.
That sounds like so like.
Speaker 1 (20:51):
But that's the thing, like, if I'm going to like, if
I'm here, I'm gonna try it and.
Speaker 2 (20:54):
I get drink, I can't guarantee.
Speaker 3 (20:56):
I'm not drinking, don't give me more than a fight.
Speaker 1 (20:57):
No, no, I want the like and they are gonna not want
to do this, but like, give methe like, I might buy this pour,
not the flight pour.
Speaker 3 (21:10):
Oh yeah, yeah, that's all I want of that, alright.
Well, how about carton brewingcompanies?
Digger with clams, nope.
Speaker 1 (21:20):
Yeah, I'll do that.
Speaker 3 (21:20):
Assaulted pale ale brew with clams and lemongrass.
Speaker 2 (21:23):
It's like an oyster stout.
Speaker 3 (21:25):
There's a lot to do that I'm not into it.
Or a Clamato I mean clams gointo things, not something that
I'm interested in.
This one I'd be more interestedin trying, though.
Speaker 2 (21:32):
Be a nice briny flavor to it.
Speaker 3 (21:33):
This one is a hard pass for me.
The next one you mean?
Oh yeah, for sure, oh God.
Speaker 1 (21:39):
I can't get this flavor out of my mouth.
Speaker 3 (21:42):
Oh, wincoop Brewing Company.
Hmm, rocky Mountain OysterStout up in there.
Did you drink the RockyMountain Oyster Stout with bowl
testicles in it?
Speaker 2 (21:52):
No, I think I've had a Rocky Mountain stout before
way back in the day.
Speaker 3 (21:56):
I did.
Did they not tell you thatthere were bowl testicles in it?
Oh, I know a Rocky Mountain.
Speaker 1 (22:01):
I didn't hate it.
Let's see here.
Speaker 3 (22:06):
Rocky.
This is part of their notsurprisingly even smaller batch
series.
Speaker 1 (22:12):
Oh, the amount of stuff that.
Oh, rocky Mountain Oyster StoutIs that what you said?
From Wincoop, yeah, I mean,it's one of the first that shows
up when you search it.
Speaker 2 (22:21):
That might have been the one I drank all those years
ago.
Speaker 1 (22:23):
I had Chad Did you check it in.
Speaker 2 (22:26):
Chad I checked it in, didn't I Fuck?
Yes.
Speaker 3 (22:30):
Alright, so then that's, a yes.
Speaker 1 (22:31):
Dude, you gave it four and a half stars or caps,
Eww.
Speaker 2 (22:38):
Chad.
What was the tasting notes?
Oh, you wrote it down.
Did I write it down there?
Speaker 1 (22:43):
you go, you ready?
Yeah, please, big ballsy stoutwith loads of flavor.
Speaker 3 (22:49):
There you go.
That's where you're going for.
Speaker 1 (22:52):
You earned I'm trying to pull this up you earned the
newbie badge.
This may have been the first.
That was probably my firstuntap, your first and only
check-in.
Speaker 2 (23:05):
I did re-log in so you guys have started seeing
some untaps.
Speaker 1 (23:08):
It said two people, two of my friends, chad, checked
in this beer and you're Chad,it is.
I'll drink it, chad, it is yourfirst beer almost checked in on
Untap almost 10 years ago.
I love it when a plan comestogether May 21st 2014.
Chad checked in that beer man.
Speaker 3 (23:28):
Alright, man, how about one, coming from the same
region of the animal, an animal,free will brewing, kopi, what
Another ingredient coming fromthe same region?
Okay, but free will brewing.
Free will brewing, okay, notfree willy, no whales, thank you
.
Free will brewing Kopi luwak,vanilla, ralphias, whatever.
(23:51):
Kopi luwak, you know what thatis?
That's the coffee beans thatthey feed to like the rat things
, and they eat them and thenthey shit them out and then you
make coffee with it.
They made a beer with that.
Speaker 2 (24:07):
They cleaned it.
They cleaned it and boiled it.
I ate them all so much I'll tryit.
Speaker 3 (24:11):
Nope, I'm saying, we're from that.
Speaker 2 (24:13):
I checked in the both testable beer at 45.
Chad.
Speaker 1 (24:16):
I'm so proud of you.
The only other person that Ihave that checked that in gave
it a 2.5.
Speaker 2 (24:21):
That's a five, that's a six cap description though.
Speaker 3 (24:25):
So this next beer is going to be good.
We've had a couple of them fromEvil Twin Brewing.
Yep, this is their big assmoney stout.
So ingredients I lied.
This one has two weirdingredients Frozen pizza, okay,
and Norwegian currency.
I'm going to try that oneExplain I don't know, brewed
(24:49):
with frozen ham and pepper pizzafrom Norwegian brand and with
real Norwegian Kroner added postfermentation.
So there's Norwegian money andit's a Norwegian pizza that is
fermented into a beer.
I'm going to try that.
Speaker 1 (25:03):
I'll try it.
I'm going back.
Sorry, I'm stuck on the RockyMountain Oysters Listen to this
description.
And nuts, yes, nuts.
(25:39):
Three balls per barrel.
Speaker 3 (25:43):
This is not that much .
Speaker 2 (25:48):
Don't fall in my beer , bro, all right.
Speaker 3 (25:52):
Moving on Still water artisanal general.
They're here now.
Go suh Brewed with MSG.
Okay, yeah, I'll try it.
So, he, that would actually addprobably a little umami to your
beer.
Speaker 1 (26:13):
He is now.
He still does still waterartisanal.
He is now also the head brewerfor talking cedars, the one in
Shades.
Speaker 3 (26:23):
Yeah, we've talked about them.
Sheep's Brewing Company.
Nimble lips, noble tongue Three.
Speaker 2 (26:31):
I feel like I know what's in that.
Speaker 3 (26:33):
Got an idea, squid ink.
Speaker 1 (26:35):
Not what I thought, no.
Speaker 2 (26:38):
Well, good, because we've got a squid ink coming up
in a few episodes.
Speaker 1 (26:41):
I'm going to say we're going to try one, so I
would try that one.
Speaker 3 (26:47):
This one is 100%.
Trier, bolero, snort, breweryRain bro made with skills, oh
hell yeah, that one's how isthat weird?
Well, sounds awesome.
I mean, it's probably we'revery cultured with putting Sour
Patch Kids and which I'm goingto take.
That beer Remind me.
Yeah this is a hard pass DocStreet Brewing Company.
It's their Walker with RoastedGoat Brains.
Speaker 1 (27:12):
Where did I Doc Street Walker?
Probably no, it's a probablyunknown for me.
Wait a second.
Okay, did you check this one in?
Speaker 3 (27:19):
two chats Sinister, bloody Hue, doc Street and the
Roasted Goat Brains for subtlenotes of smoke.
I guess it's called WalkerWalker.
Okay so there's two differentversions.
This one has goat brains in it.
Speaker 1 (27:38):
Yeah, ale brewed with roasted goat brains and
cranberries, like what?
Speaker 3 (27:45):
Yeah, I don't know about meats in my beers in any
format.
Speaker 1 (27:48):
Yeah, I don't.
Oh, dude the.
Yeah, it's like a zombie guy onthe picture.
I figured a Walker.
Speaker 3 (27:57):
Yeah, but I am not a zombie and I do not desire
brains.
Oh, unless it's brains, Okaystand corrected, but not like
actual physical brains.
Do not want to eat them, yeah.
Yeah yeah, Well, I'm Ray Liottaeating my own and At a Philly.
(28:17):
No thank you.
Last one from Rogue Okay.
So maybe you've heard of it,maybe I've heard of Rogue.
I know you've heard of Rogue.
Okay, is this?
Speaker 2 (28:27):
the beer yeast beer, yep Beard beer Beer.
Speaker 3 (28:29):
Beer, beer.
What Yeast cultured from beardhair Right.
Speaker 1 (28:38):
What's the name of the beer?
Speaker 2 (28:40):
Beard beer, beard beer.
Yes, yeah, they caught.
They grabbed the yeast out ofone of the Did they spell it
like a beard?
Speaker 3 (28:47):
Or they felt like beer with a, d, no, beer is
spelled like beer and beard isspelled like the one in your
face.
Speaker 2 (28:52):
And they were doing.
They were doing that back inthe blog days even.
Speaker 1 (28:56):
No longer in production.
To be fair.
Speaker 3 (29:00):
To be fair, he sent like nine hairs down to white
labs and they cultured it, soit's not like he's putting his
hair into the whatever.
Speaker 2 (29:07):
Yeah, they actually cultured.
Speaker 3 (29:08):
open fermentator, oh, open fermentor.
Speaker 1 (29:11):
Ingredients grain Munich wireman, pills C 15, hops
sterling, other beard yeast andfree range coastal water.
Hashtag beard beer yeah, theydon't make it anymore.
Yeah, that one, just thissomeone's buying from man.
How long is your total line hadthis that you just bought it?
Oh, eight years ago.
So I went probably more.
(29:36):
You were like 5050.
Yeah, that's what I was goingto say.
It probably was about 5050actually.
But I mean the upsides, if youdo a beard beard, your face goes
on the beer apparently.
Oh, you can make your own now.
No, like that's, that's, that'sthe dude, that's the dude.
Yeah, no, huh, yeah, I wasabout 1550 and some of those I
(30:03):
mean come on, skittles easy,come on, yeah, no, there's a um,
yeah, I think mostly avoidingthe meats.
Speaker 3 (30:11):
The meats.
And I know that coffee issupposed to be good.
I don't want anything that acat's no.
Speaker 1 (30:16):
I don't want to eat anything that somebody's pooped
out no so, yeah, like the stuffthat pertained to people's
bodies was pretty mucheverything that I avoided, yeah,
but a lot of the other ones,like you have a shot.
Speaker 3 (30:30):
maybe there wasn't a pickle beer on there.
Speaker 1 (30:33):
No, I will try some pizza money beer.
Speaker 3 (30:35):
Have you told me that you?
Speaker 1 (30:37):
could go anywhere and you're like, yeah, there's like
pizza and money in this beer,and it'll be like Well, because
you see a lot of, like the pizza, themed beers or like a
flavored beer.
Speaker 3 (30:46):
But like no, no, no, we like blended up a pizza, a
lot of a pizza, and put it inthe fermenter.
Throw some Croners in there,right the money guy?
That sounds like a bad.
Speaker 2 (30:56):
I got us.
I was going down a rabbit holeon the goat brain beer.
Okay, because I think anotherpodcast might have just reviewed
that.
Oh, I'll, I'll link it later.
Speaker 3 (31:06):
Is it?
Speaker 2 (31:06):
Canadians.
Oh yeah, they eat weird things.
Up there.
You know what?
We'll throw a shout out if thatis indeed the actual beer they
did, because then they tasted it.
We didn't have to.
Speaker 1 (31:18):
There you go.
You know why Shout out Bruceand Bros?
Because I won't.
Speaker 2 (31:22):
Because if you show to put that I don't think we'd
be back to a duo if I did that.
Speaker 1 (31:31):
I don't want to say this because you're gonna be
like well, now we're just gonnado pickle beers.
We're now the American picklebeer review, like no.
Speaker 2 (31:39):
but it's tough to find pickle beers Good.
Speaker 3 (31:45):
Good the Walker, that would be like one that you
would have and you would say,haha, it's got goat brains in it
.
I'm not gonna eat it or drinkit.
I mean, or maybe you have tochew it.
I'll say at what point do youlike?
Speaker 1 (31:59):
it's a novelty, or you like already pretty S-faced
and all of a sudden you're like,guys, is it time?
Guys, we're gonna do the we'regonna do.
Speaker 2 (32:11):
I mean no, no, that, that's one that is those days
have come and gone.
Speaker 1 (32:15):
I also would never have bought it.
Nothing about it would be, evenas a haha to have on my
freaking shelf because you knowit's not gonna be cheating.
Speaker 3 (32:24):
I was gonna say you know it's gonna be spending.
Speaker 1 (32:26):
Yeah, hell to the no.
Speaker 3 (32:29):
All right, that's a drink on site.
How about you?
Speaker 2 (32:33):
know, I don't want, I don't want goat brains sitting
in a can.
Speaker 1 (32:37):
Which one did?
I say I would do the little guyof the like teeny tiny.
Speaker 3 (32:41):
The bowl balls.
Speaker 1 (32:42):
No, I don't know Before that I don't think even
the goat brains I'm doing.
Speaker 3 (32:46):
I'm gonna avoid that one.
Speaker 1 (32:50):
No again, you would order on the damn number thing
or like I did it.
Was it with you guys?
Speaker 2 (32:57):
I did it in Buckley where I just ordered based on
the name, and I got the stupidvolcano jalapeno beer.
Speaker 1 (33:07):
Oh yeah, a while ago, yeah.
God okay, yeah, thank you.
Speaker 3 (33:11):
All right, moving forward Now to a beer that we
would like all the ingredientsin.
Do I know that?
Yeah, so this is from prettysit prison city brewing out of
Auburn, new York.
Speaker 1 (33:24):
Oh, there's a lot going on in that name.
Speaker 3 (33:27):
Let me see if I got the multiple.
This is their riot in Vermont,loaded with citra and mosaic
hops and fermented with Vermontale yeast.
Nice balance between the bigimperial juice notes and slight
bitterness on the finish.
Speaker 2 (33:44):
So more of a they have a bit of a macopa, because
I didn't know if the pistachiobeer was gonna.
They have a lot of riots.
Speaker 3 (33:53):
Yeah, so it's like a riot series and I think it's
where they're getting either thehops or an ingredient or
something.
Speaker 1 (33:57):
Yeah, riot, and.
Speaker 3 (33:58):
Santa Rosa.
Well then, they have a doubledry hop.
Speaker 1 (34:02):
riot series Riot IPA mass riot with mango riot down
under.
That's probably a Aussie hopsquiet riot, did they?
Speaker 2 (34:12):
use some under yeast on that.
Speaker 1 (34:13):
Riot in Maine.
Riot in 29, DDH mass riot.
Alright, so this is Vermont.
Speaker 3 (34:21):
This is riot in Vermont.
Yeah, at 7.2% Got it.
So prison city I had to lookinto.
Speaker 1 (34:27):
Oh, Do you have the descriptor of this beer real
quick or a little background,because I have it.
Speaker 3 (34:32):
I just have the what went into it.
Speaker 1 (34:35):
Okay, so an ode to the state that helped birth the
original New England style IPA,loaded with citra and mosaic
hops and fermented with Vermontale yeast.
Yep Lends a nice balancebetween tropical juice and a
slight bitterness.
To finish, because, also, Iwill say not a New England IPA,
(34:57):
no, and they're not categorizingit as that.
Nope, this is their categorizes, straight, so it's just an ode
to them.
Hey, thanks for the Straight up.
Speaker 3 (35:04):
IPA.
They are calling it a Hazy NewEngland IPA in the can.
They should not do that.
So yeah, the can does sayUntapped, does not this, which I
would usually think about.
The can that I've poured it outof says I will.
They may have been schooled andchanged their mind.
You know what I will riot overthat.
Speaker 1 (35:25):
Oh, it's like got a little earthy kind of something
to it in the aroma, but not notlike a piney.
It's not like our kind of.
Speaker 2 (35:35):
I have a.
I have a descriptor for it, butit's not very flattering.
Speaker 1 (35:39):
You know, sometimes it's actually okay.
I was going to say somethinglike so Sweaty armpit.
There is a little like it'salmost like a a funk.
Speaker 2 (35:48):
Yeah, it's yeah, dink Dink.
Resin is yes, yeah, yeah, butthat smell does not no Taste
like that this is very this isvery bright.
It's very loud.
It's loud.
This is a loud beer.
Speaker 1 (36:10):
Yeah, the aroma is loud, the and I will say the
flavor is kind of like a punchy,like it's gonna.
It does kind of hit you.
You're not like it's not a hazy.
No, this is not a hazy flavor.
Well, and it's also not in NewEngland.
Yeah, that one, the freakingtriple from a few episodes ago,
yeah, where I literally couldnot see you do the beer like
(36:36):
this feels more like a westcoast, like an.
Speaker 2 (36:39):
IPA or like it's not as the back end is not.
Yeah, the front end is verybright.
It's that like Resony.
Speaker 1 (36:48):
Dinkies Like.
Speaker 3 (36:50):
Somebody in New York making a west coast.
Speaker 1 (36:53):
IPA, but also like yeah, variation, I still, I
still would probably not call itlike west coast that's what I'm
saying.
Speaker 3 (37:04):
This is somebody from the other side of the country
going they is our west coast andgoing.
I see what you were going for,yeah.
Speaker 1 (37:11):
I'm not mad about it, though I don't get Not, no, I,
it's different enough this isnot a universe.
Speaker 2 (37:20):
I can tell you.
This is not a universal IPA.
Speaker 1 (37:22):
No, and I think that's fine though.
Like, if you're doing differentthings as long as you like and
this is where it comes down tolike the a little bit of the
education of the consumer, wherethere needs to be that kind of
like, like, like we've talkedabout for like, if you're dumb
(37:43):
enough to walk in and be likehey, what's your like, give me
the thing with the most I beused like bro, walk into it.
Speaker 3 (37:50):
Yeah, it can be literally anything.
Speaker 1 (37:51):
The flavor is going to be anything and the same
thing.
To walk in and just say, like Idrink IPA is give me your IPA
like bro.
That is also a wide range.
Like that it can be a variationof things.
There's this is a almost like afunky like.
Like it's not a bright, it'snot a like wild ale style, but
(38:16):
like there's some funkiness tothis.
There's a little bit of likeweirdness and but it's like they
they recreated that funk withthe hops.
Speaker 2 (38:27):
Mm-hmm, they use the hops in a way that gave you
because you could do this beerwith these hops and different.
Speaker 3 (38:37):
Yeah, yeah, yeah, entirely different flavor and I
would agree they obviously.
Speaker 2 (38:42):
I like it.
Speaker 3 (38:46):
Friends, you wake up with a headache if you finish a
can of this, though it's unique.
Speaker 2 (38:49):
I can tell there's a lot of hops in it.
Very resident.
Speaker 1 (38:51):
I had a whole 16 ounces of IBA yesterday.
There you go.
Yeah, I had a little headachethis morning, or as we like to
call it in the house touch ofthe flu, mm-hmm.
Speaker 3 (39:01):
so Auburn, New York, yeah right so why prison city?
I had to do a little bit ofdigging.
Yes, nobody else calls itprison city, I mean, but it is
called prison city.
It was like one of the largestState penitentiaries, built at
the time back in like the 18Somethings.
Okay, and then they used thatas the models called the Auburn
(39:23):
prison system.
That was then.
So, Auburn, our home city, wascalled slaughter slaughter for
like five years, yeah, and thenchanged its name like 1893.
Because I did my research,that's a lot of research 1893.
What Auburn were we named after?
(39:44):
I have no idea.
One of the Auburn's on the EastCoast probably we have the
Auburn in California.
I don't think so.
I think they were like, foundit around the same time.
Yeah, auburn, new York couldhave been a possibility, a site
of the first electric chairexecution in 1890.
Did the people going, all right, you want to be called
slaughter?
How about Auburn, where we were?
Speaker 1 (40:06):
we like a little bit of like yeah, yeah, there's the,
the old story of like what thewoman not feeling well, on the
air, on the train, the traincoming in, and they're like we
got to take her to theslaughterhouse, like you know.
Maybe we should rethink thenaming of our.
Speaker 2 (40:22):
Yeah, because they named it after.
Was it a colonel or a sergeant?
Speaker 1 (40:26):
I think something like Military.
Speaker 2 (40:29):
I was like that's a sweet I know, certain slaughter
just sounds good.
Speaker 1 (40:32):
It's probably not real at all.
It's a wrestler.
Speaker 2 (40:34):
Oh, that's why it's, but, yes, probably a good idea
to change the name.
Speaker 1 (40:43):
I'm not mad about it.
I do think like I would behappy if I'm getting a flight
and especially if there's like Ihappen to grab a couple of IPAs
and there is this distinctFlavor.
This is a more distinct IPAthan just like that's a juice
(41:04):
bomb, oh, it's so.
This it's a da-da-da it.
Honestly, I'm gonna stand out.
Yeah, I know I pooed it earlier, but like of it being like a
West Coast, but it really doeskind of remind me of it's been a
while since I actually had it,so I feel bad about making this
comparison, but it makes methink more of like Block 15 does
one called sticky hands Veryresiny, very like, and so I can
(41:26):
kind of see that like style ofit.
It'd be fascinating to knowMore sort of thought process of
someone's going behind, likewhat it where we aim for, yeah,
what's the story you're tryingto tell with this beer?
Speaker 2 (41:39):
Yeah, this is a sit-and-sip.
Speaker 1 (41:43):
It is, and that's also, I think, a little bit of
why ordering a Eight-ouncer ofthis while I'm working on my
flight.
Speaker 3 (41:50):
Well, and if I, if I ordered an IPA what's your
favorite IPA?
And they handed me this, I'mnot mad about it, mm-hmm, you
gave me exactly what I asked for.
Yeah, you know, do all thenotes hit where I would like
them to, but I didn't specify abeer, so that's on me right.
You hit in the range and Icould see how somebody this
might be there.
Go to IPA.
Speaker 1 (42:09):
Yeah, there certainly is a key of that.
Like it's because it's it's notoverly bitter, no, but it's not
overly floral.
Speaker 3 (42:17):
It's not, it's in a weird spot in the mouth for me.
Yeah, not on the tongue, it'snot the back.
Speaker 2 (42:21):
Yeah in the middle of the it's an unfamiliar.
Speaker 1 (42:24):
I think that's why I kind of like it, that's why I
like the like where we've.
Speaker 2 (42:28):
It's like what we said our palates were defined by
how beer, how IPA's, were madein the Northwest.
Yeah, but I think it's a nicejourney for us to take To get us
out of deep familiar.
Yeah, oh yeah, I'm not.
Everything can be a slam dunk.
(42:49):
We've been on a I Feel likewe've been on a credible run
with podcast of every week we'vehad beers in like, oh yeah,
this is except we're bringing apickle for Brian or a pickle
beer, but I think you're gonnarun in these things, I think
today.
These are both really well donebeers.
Speaker 3 (43:10):
Glasses are going.
Yeah, everything's gonna befinished, but it's just and I
don't know.
Speaker 2 (43:16):
This is a flavor I want every day.
Speaker 1 (43:19):
No, cuz he can.
Yeah, I to me.
It really is.
There's um a ton of place Ilike him to.
Speaker 2 (43:27):
Yeah, this is super simple, but it's very.
Speaker 3 (43:30):
So did you pick it because it's green in match of
st Patrick's Day or because it'sprison city and there's a
chance Some of our listeners mayup and end up in prison?
Speaker 2 (43:40):
Yeah, I might have gotten rowdy in my earlier days.
There, you go on st Patty's day, done some shenanigans, maybe
close to an MIP here later.
Speaker 3 (43:51):
Ah, doppin, off.
Speaker 1 (43:53):
So there you go tell my st Patty's day stories.
Speaker 2 (43:56):
So Till next year.
Speaker 1 (44:00):
Gotta make it one more year other than you
survived them all I have so farsome of them.
That is questionable.
Yeah, I know I was thinkingabout like still gonna think of
what I'm doing for this year.
Speaker 3 (44:15):
So I'll see Getting older right, yeah, yeah, that is
you mean what you did, becausethat was three days ago, what's
it?
Yep, yeah, dude, continuity,don't, don't break the fourth
wall.
Speaker 1 (44:31):
Well, they know we don't these release at Five
o'clock in the morning on theday of they certainly know we're
not recording live.
Speaker 3 (44:40):
We're doing it live.
We're doing live.
All right, we're ready for onemore beer news.
Speaker 1 (44:47):
Oh yeah and this one, this one, I feel like was a
direct stab at us.
Speaker 3 (44:51):
Oh okay, why breweries are saying no to beer
flights?
Speaker 1 (44:55):
Yeah, do you want me to go on my own little diet
tribe before you even read that?
But I already know, I alreadyknow cuz let me, but they don't.
I know, but I have felt it.
I Am responsible, I'm guilty, Ido feel bad.
I just want to say that.
Speaker 3 (45:17):
Glassware.
Yeah, it's the wrong stuff.
Volume can't get a fullmouthfeel flavor out of a little
pester that one I call BS onpallet contamination, because
you're going, and this oneactually most true.
You're going so many differenttypes lightest to darkest, right
Temperature and carbonationdoesn't make a whole lot of
sense, because you're gonnadrink it just as fast as you
would.
A pint, yeah, um.
Speaker 1 (45:37):
If, depending on if you have some of them, give too
many.
Well, it could be so if you'reputting eight on a flight.
That, if you're the type ofperson Chad I think was our
sixer at odd Otter, where youare a finish each one person.
Oh, by the time you get to thelast one by the time you're
getting to the last one.
You theoretically, if it's onethat should not have been at a
(46:01):
slightly warmer temperature,it's now been in 68 70 degrees
for X amount longer, so I getthat and then the last couple
are more on their side and noton actually anything to do with
the beer, but logistics andservice.
Speaker 3 (46:14):
It's a pain.
They asked to serve you.
It is light versus serving youa plate.
Speaker 1 (46:18):
I.
I happened to me recently therewas no line and it was only a
four of a flight, but liketalking to right with him
chatting and doing stuff, andthen they go away and pour the
the flight and now there's aline, and now there's a line,
whereas if I just asking for one, it kind of.
So I do get that pricing andprofit.
Speaker 3 (46:40):
Yeah, it's just in, and that's where I.
Speaker 2 (46:44):
Okay, then the simple solution is raise the price no,
so raise the price that makessense, and then the flights are
Going to naturally disappear andpeople will go.
I'll just buy a pint or it'sthis one.
Speaker 1 (46:54):
So stemma is the most recent flight that I had there.
Their flight varies based onwhat you get, yeah, so like
ordering the, the rum barrel agescotch ale is a different price
point than the Mexican logger.
(47:15):
Yep in the fight and and it isit should be and so that.
And that's the thing is like,because I've gone to places
where they're like hey, it's aneight dollar flight and I'm like
I'm putting all the bougiestuff eight dollars for like
four, five ounce pours, likethat's a frickin.
Like because I get to try atleast four things but still get
about a pint so I wonder if?
Speaker 3 (47:36):
and so flights have been around for as long as we've
been drinking beers.
Speaker 2 (47:40):
But and they were, and I think early on they were a
great way to Please tryeverything.
Yeah, a lot of places found out.
People just want to have.
I want your logger, I want yourIPA, give me a stout, but
please try everything well, more.
Speaker 3 (47:54):
What I was thinking is with the discounted pricing
is, whenever flights wereinvented and somebody's gonna
say it was in like 1200s andwhatever, but yeah, was it
people want?
Can I try that?
Sure, here's your taster.
Can I try that?
Yes, here you go.
Well, you just tried six beers.
Yes, I can actually charge you.
Speaker 1 (48:11):
Give you in flight and I will say that is like I.
I will never, almost never, askfor a taster, but there are
people who do that more, and tome that is more.
Speaker 2 (48:26):
I would rather pay you yes, I want to pay you a
fair price.
Please, please, price theflight appropriately.
Yeah, so that it's me orderinga flight.
Isn't you rolling your eyes?
Oh god, I gotta do anotherflight.
Please make it worth your time,yeah and there's some variation
.
It but if.
But then if, yeah, if theflight, all of a sudden, it's
cheaper for me to buy a pint ofsomething I know that safe, fine
(48:50):
.
I.
Speaker 1 (48:51):
Will pay a couple dollars extra For the ability to
have variety, and I'm fine withthat.
Like I know, sig sig will dolike a five, four, five ounce
pours and you're gonna pay likeProbably almost 18 bucks, mm-hmm
.
But I'm getting to try fourdifferent things and and usually
(49:12):
I'm gonna make it worth mywhile to do that Cascades is
just a tap room and they Priceout your five ounce pours, and
so you can literally see yeah, Iwanted to what the pricing is
gonna be.
So the flight's always gonna bedifferent.
It's the same thing.
It's like if I go to peaks andpints, compared to buying a four
(49:33):
pack somewhere of tall boys, Iam paying Exponentially more to
fill my six pack at peaks than I, but yet If you showed me a six
pack that cost that much of thesame beer at the store, I would
tell you GTFO, I'm not payingthat.
Yeah, but the fact that I gotsix different years, I'm I'm
(49:56):
more okay with that.
I understand that difference.
So to me it's this balance andI've even done it like with with
the flights, like if there is aline, it's like can you give me
a piece of paper?
I'm gonna sit here and look anddo it.
Speaker 3 (50:10):
Help them, yeah clear your line like get to me when
you can yeah, like I know, I'm,I'm the.
Speaker 2 (50:16):
I Think there, I think the solution to a lot of
the price from this oneparticular brewer.
Speaker 3 (50:23):
There's a collection, but yeah.
Speaker 2 (50:25):
It's almost part of that is also On the customer.
I think there's a lot of peoplegoing in now into Bruce, an
older generation, who they'restarting to retire, cause I've
noticed I've go to a tap room orsomething there's a lot more
(50:46):
people with gray hair.
Speaker 3 (50:48):
It's cause we have gray hair now.
Speaker 1 (50:50):
Dude, it's shaved.
You can't tell.
Speaker 2 (50:52):
I just got a haircut the other day.
I scraped all over the ground.
Speaker 1 (50:57):
Oh, you mean when my kids started calling me sparkly
head.
Speaker 2 (51:00):
Nice, you're not calling you gray beard yet, no,
but you've got maybe a littleolder generation of folks who
have been working for the last20 years.
They're retiring and now all ofa sudden going in these tap
rooms going shit.
I just used to have rainier orHenry Weinhardt.
(51:22):
There was only two differentflavors of beer.
I want to try all this now andI think it sucks.
If the attitude is oh my God, Idon't want to pour you a flight
, that's fine.
If you don't want to do that,how are you going to get people
to try all your tasty beers Ifyou're a brewer and you want to
(51:43):
expand?
Speaker 1 (51:44):
it.
If you refuse to pour anythingless than a pint, piss off.
Speaker 3 (51:49):
Okay, so it ties into the last point, which is their
brand image.
So this is a 27 year old brewerand co-founder.
I won't name him becausesomebody's money is behind that.
I think flights are a relic ofa bygone era of the dad verse.
What does Gen Z like?
They don't like things theirdad likes.
Whatever my dad thought wascool in 2006 is not cool to me,
(52:14):
so that's just a spiteful.
Speaker 2 (52:16):
Yeah, it just seems that there was an added, the air
of attitude in this article ofmaybe you shouldn't own a
brewery.
Speaker 3 (52:24):
Well, they didn't pay for your brewery.
Speaker 1 (52:25):
Because if you're angry at customers, if you're
not going to offer, like and Iget there's some places that
don't offer flights yeah, andthat's fine and I'm okay with it
.
Totally fine.
But like it also is like youneed to then offer a schooner,
at least you need to offer asmaller pour, because, like, for
(52:47):
me, I still might order three,but like, going into a place
like there's I went to one inPelangamewa and it's like I
didn't even ask if they had aflight.
I know it's going to be therefor X amount of time and I just
thought, you know what?
I just want, whatever yourschooner, give me your less than
a pint size.
I usually say, like, do youhave a half pint?
(53:08):
And they give me whatever theclosest is, and I can try three
things.
I'm going to pay for them alland it's going to be fine.
But like I also don't need theflight, if I can do that sort of
thing.
And there are people who like apint of almost anything Is
enough, that's it, that's it'smore than they want.
(53:29):
Like they're, I'm fine with nothaving flights, I get it, I
understand.
And also, like some of them,like people go out of the way
and spend way too much money onthe like, the ridiculousness of
like we have this tray and forothers, like, hey, can I get a
flight?
Yeah, it's eight, bro, I don'tneed a split it with my buddy.
Speaker 3 (53:51):
Yeah, I don't want to be cheap, but yeah, I don't
need.
I won't remember what the firstone tasted, no, so just pour me
.
That's what.
Speaker 2 (53:59):
I was going to say Give me just four of these.
That's perfect.
Sorry, and that's going back toalso.
Speaker 1 (54:04):
And this is also.
I give me four of these andthat's my beer for the night.
Speaker 2 (54:08):
I'm done that's.
The other thing, too is whenthey talked about it being like
well, there's not enough.
Speaker 1 (54:13):
If you're giving me two ounce pours, yeah, that's
not enough.
Like that's a you know, butlike this is an idea, then I'm
going to order 16 or a schoonerof it.
Speaker 2 (54:25):
That's what a taster is four to five ounces.
Yeah, I'm getting the initialsof it.
Speaker 1 (54:29):
If you're telling me oh, you have to have, well,
number one, you're not sellingme a 13% Russian Imperial stout
in a pint, anyways, no.
So don't tell me that like, oh,there's not enough there for
you to reach the bottom, there'snot enough there for you to
reach the bottom of your pintglass to get complex, to get the
fuck out of here.
Yeah, so like, but being able todo four to five ounces, you can
(54:54):
get the idea of the beer, getthe full thing and if you really
want, you can take a full assmouthful of it and pound it to
get that profile.
If that's what I'm not, I'm not.
Speaker 2 (55:05):
You give me a pint.
I'm not drinking more than oneounce out of time out of the
pint, so a little two ouncetaster is a sip.
That's all I need.
Yeah, it's the flavor.
Speaker 3 (55:15):
So, even though it turned like more to the positive
, the fruity, sour swampcreature yes, we only have that
in pints.
Then I'm not trying it, bro,sorry.
After the fact, you may be ableto talk me into a pint of it,
but no, we only have pints.
Sorry, I'm not going to try it.
You may have made a deliciousbeer, but I'm not taking the
(55:35):
risk at 16 ounces on it.
No, it's not going to happen.
All right, I don't know, wedon't.
Speaker 2 (55:42):
these are two totally different beers, not even just
yeah, I mean, this is kind of aspecial episode.
Speaker 3 (55:48):
Swamp creature was a perfect St Patrick's Day.
Speaker 1 (55:51):
It was.
It was funny.
It's silly, bright green.
It got a little better by theend of it.
I'm telling you who's yourbrewing.
I would love to have somethingelse.
Speaker 2 (56:01):
Yeah, I'm never trying that one again.
So in about a month we're goingto have another.
Who's your brewing that rolledthe fruit there, it's on, there
you can find it.
Roll the fruit, kind ofmarijuana themed.
So it might be the review forour 420 episode.
Speaker 1 (56:26):
Oh, I heard you say something about that.
What you it was called whatRoll the fruits.
Yeah.
Purple label oh okay, there's abunch.
Yeah, roll the fruit.
Speaker 2 (56:38):
There's a banana split, mango kush.
You didn't get the mango kushone, they did not have that at
time of me building my crate,unfortunately Purple punch
Purple, punch Purple punch.
Speaker 1 (56:50):
That's what I'm talking about Purple punch.
Speaker 3 (56:53):
Be interested to see if it's probably purple.
Speaker 2 (56:56):
I would hope so.
In about a month we'll becracking the seal on that.
Speaker 1 (56:59):
All of these brews in this series are based on
popular cannabis strains.
Speaker 2 (57:03):
Yes, there you go.
Okay, all right.
Thoughts on Same thing, on my.
Okay, I'm going to echo.
On the fruit fusion.
It's a pistachio beer, it'sgreen.
I'm glad I had it.
I've got that flavor bank.
Now, that is a one time specialevent here, oh yeah.
(57:28):
And then the prison city rightin Vermont.
It's grown on me.
I like it.
That is one.
Sometimes it's a littledisservice for us because we sit
and do a quick taster.
I've had it, had like half of itsitting in the glass while we
(57:48):
sat and talked through the listand everything and that
resonance nature kind of grew onme so I'd be a fridge that Okay
, I'd be a fridge.
Speaker 1 (58:02):
It is one that, especially now that I know the
flavor, there's a time and placewhere that's the one that I
want, compared to like a moreClang, tiny West Coast or a hazy
like.
I wouldn't be mad about thatbeing in a rotation of something
like to me.
Maybe there's like a seasonthat you just kind of find that
fit for it.
But yeah, If that's in likesomehow a rotating IPA series or
(58:29):
something.
Speaker 3 (58:30):
I want to be interested to see what that riot
series is all about.
Yeah, what stories is thistrying to tell?
Speaker 1 (58:35):
And that'll be the next two is like, yeah, trying
another one, trying a differentstyle of it.
Speaker 2 (58:40):
Following them.
I want to wait till we get out.
I think they're going to,fingers crossed, to do one with
some hops.
We haven't Hmm Lately, becauseCitra and mosaic yeah.
Speaker 1 (58:52):
Is that what they used in that?
Yeah, so I would not have saidI could not.
Speaker 2 (58:56):
You could not tell me that was.
I could not pick up any of theCitra.
Speaker 1 (59:00):
I mean, I wonder, how much is the yeast?
Because they talked about itbeing there, was like a thing
about it, yeah, yeah.
Speaker 2 (59:08):
So I think a lot of is coming from that.
So, but I would I'm part of myIPA search now is let's find
some hops that we haven't seenbecause it felt like last year
it was the Citra, citra, citrayear of Citra mosaic nectar on.
We go to Iron Horse and he'slike, oh, here's our pallet of
(59:29):
nectar on.
I was like, oh, can't escape it.
Yeah, so that's going to bekind of my thing, but it's not a
bad St Patrick's.
Speaker 3 (59:38):
No, if I had those two.
Speaker 2 (59:40):
I had these two beers on St Patrick's Day, because it
is totally St Patrick's Day.
I'm wearing my beer shirt.
Speaker 3 (59:47):
Gonna have to wash it before St Patrick's Day.
Speaker 1 (59:49):
I have an Irish beer shirt.
Yes, I have a beer shirt.
Speaker 3 (59:55):
All right, anything to add on either of these beers?
No, yeah, I think we've talkedthem out.
Speaker 1 (01:00:02):
Yeah, green beer.
Speaker 3 (01:00:04):
We did it Way better than Bud Light for a green beer.
Yeah, on a craft beer reviewpodcast.
Speaker 2 (01:00:09):
Not mad about it.
Speaker 1 (01:00:10):
Well, we did American beers this time.
Last time I think I found alllike European versions of Irish
beers.
Speaker 3 (01:00:15):
An English Irish beer .
Speaker 1 (01:00:17):
I think the last time yeah.
Speaker 3 (01:00:19):
Cool, all right.
Well, our glasses are empty.
Hopefully yours are too.
Speaker 1 (01:00:29):
All right If you've enjoyed what you just heard,
make sure you subscribe to getnew episodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking we're not on the pod
you can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go by.
Office of War.
Welcome to another episode of the American Beer.
Speaker 2 (00:09):
Review Podcast Good times for good friends requires
good beer.
Lucky for us, we know ethnicall three.
Speaker 3 (00:15):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 1 (00:20):
Join us today.
While Brian that pride myselfon not getting to know other
people, so do not put that on me.
Speaker 3 (00:26):
Alec.
So bananas, up until like the60s, weren't entirely different
species of banana.
Speaker 2 (00:32):
And Chad Hit me like a bacon bar.
Speaker 1 (00:36):
Review some beer, talk about beer topics, whatever
else comes up.
We invite you to pour yourselfa drink and hang out with us,
because he was on Dale's podcastand he's talking about so he
sends him the link on eBay andAmy's like, seriously, really,
and we're in our house.
So, yeah, dale's blowing uptalking about it because he's
(00:59):
like, somebody's like, oh, yougotta add lights to it.
He goes yeah, because Amyalready loved the idea of a four
foot Titanic.
Wait until I put on LEDlighting.
Speaker 2 (01:11):
But some in Trepid Lego builder, he's sent it to us
, built a kit that goes with theTitanic set.
Oh geez.
And Dale tweeted it today andhe goes oh, amy's gonna be so
happy.
Speaker 3 (01:26):
Uh, Willie B dropped the big hat.
He's not a big hat guy anymore.
Didn't wear it for Daytona.
Speaker 2 (01:34):
Oh, that's where you think, oh god, I think, yeah,
big hat air is gone.
Listen.
Speaker 3 (01:38):
I hate the what started in baseball.
They need no.
Speaker 2 (01:41):
I think NASCAR needs to do the turnover change.
He sure did.
Speaker 1 (01:44):
Where did I see it?
The very first time I didn'tthink it was baseball.
Speaker 2 (01:48):
But I Doesn't it.
It came out of like the DougDemidoam shit, didn't it?
Speaker 3 (01:52):
I don't know what you just said In sports, it was
baseball because it was theBraves.
And that's where Willie B gotit.
Speaker 2 (01:59):
Oh yeah, that's right that's right.
Speaker 3 (02:01):
He's a fan of the Braves and then Nuera, or
whoever the People that do it,the baseball, whoever the hat
sponsors for MLB were, like Nidu, nihu, nope, nope, shut that
down, no we have tissue paperpants to be making this year.
Speaker 2 (02:14):
We can't be dealing with big hats.
Speaker 1 (02:15):
Nuera doesn't make the pants, willie B and his Not
anymore between the big hat andthe Liberty University.
Speaker 3 (02:23):
Sponsor money where you can get it.
Speaker 2 (02:28):
I know, so Happy St Patrick's Day.
Speaker 3 (02:34):
Hey, happy birthday, brian Yay.
Speaker 2 (02:37):
I forgot my green today, I guess.
Well, get it to me.
Because I found a physicallygreen beer.
Oh, I hope it's physicallygreen.
Speaker 3 (02:44):
You hope, okay, okay, so from Not excited about it,
but go ahead, so from.
Speaker 2 (02:49):
Who's your brewing?
First up, we're going to havethe swamp creature, fruit fusion
, fruit sour with pistachios,and then later in the episode
we're going to be crackin' openright in Vermont IPA from Prison
City Brewing.
But let's rip the Band-Aid offthis bitch.
Speaker 1 (03:08):
I suppose I have to be somewhat, does it say roll
Thankful that you didn't decidethat you're like Haha, green
beer Pickles, because I wouldhave probably just left.
Speaker 2 (03:23):
If pickle beer was in season when we planned this,
sure shorts would be a picklebeer.
Speaker 3 (03:29):
So yeah, it is.
Speaker 2 (03:30):
But don't you worry, boo, I got you.
I got you one coming probablyfor the summer.
I hate you already.
You can plan your next foodpoisoning.
Speaker 1 (03:38):
Yeah, you know what?
There is not a bad idea.
Speaker 3 (03:42):
So it does say roll gently.
I spoke too soon, so it hasbeen rolled gently.
Now I was like did you roll?
Speaker 1 (03:47):
it.
She's, like it says, to roll.
Speaker 2 (03:48):
I'm going to open it, but it says you speak sweet
nothings into its ear while youpour it.
Speaker 3 (03:54):
Okay, Okay, that's Okay.
I'm going to top it off extraright.
This one's going to Brian.
Speaker 2 (04:00):
No, this one's going to me Okay so fruit fusion Okay
yeah, it's a little green Okay.
Speaker 3 (04:05):
This is their swamp creature.
Is that what it's called?
Yep, a pistachio lime softserve?
And it is.
Oh, there's chunks in it.
There's chunks in it.
Oh boy Brian's got an evengreener one, maybe.
Speaker 1 (04:20):
I needed to roll a little bit less gently.
Speaker 2 (04:22):
I'm scared, I'm scared for what I got.
I'm giving it to you, oh, no,no, it's coming out.
Speaker 3 (04:28):
Oh, there's pieces coming in.
Speaker 2 (04:30):
Oh yeah, baby, Happy St Patrick's Day.
What it is St Patrick's Dayisn't complete without chunky
fluids showing up unexpectedly.
Speaker 3 (04:39):
Look at yours next to mine.
Speaker 1 (04:40):
So first four of this is I got told that I can't do
oh yeah, there it is, the dropshot's anymore there it is.
Speaker 2 (04:47):
Oh, okay, there you go.
Why is?
Speaker 1 (04:52):
it like flaking on the top.
Speaker 3 (04:54):
There were flakes in there and I don't know if that's
pistachio from.
I think you said who's yourBrewing Company?
Speaker 1 (05:02):
Let me guess they're from Indiana.
Speaker 3 (05:05):
What I was surprised at I mean yes obviously right,
but founded in 2015.
Ah, shit Off the rails, do you?
Need me to go get you a papertowel?
No, we're good.
I'm surprised that name wasstill available.
Speaker 1 (05:17):
Oh yeah, In 2015, like nobody had taken.
Speaker 3 (05:20):
Who's your Brewing?
Speaker 1 (05:20):
Yeah.
Speaker 2 (05:21):
Who's your Brewing Company?
Okay, I'm going to claim mymess.
You guys talk amongstyourselves.
Speaker 1 (05:25):
Um, can't take him anywhere.
Speaker 2 (05:27):
You know, what?
Speaker 1 (05:28):
This is why we don't go out on St Patrick's Day
anymore.
Speaker 3 (05:32):
Oh this is a green beer.
It is a green beer.
This one's not currently intheir rotation.
I think it had a 5.5%.
It was originally a Just their.
They didn't have SwampCreatures Swamp Creatures, the
name they brought back for itbased on what it looks like.
But it was just a pistachio,lime and soft serve ice cream
beer.
Speaker 1 (05:51):
Yeah, I don't say, now known as Swamp Creatures.
As Swamp Creatures, yep, oh,some of these pictures, man,
they're even greener than ours.
Oh, there's more chunk, in here.
Yeah, oh yeah, you did not.
Oh God, you did not yeah it's.
Speaker 3 (06:05):
Well, that's a pint versus pouring it into these.
Speaker 2 (06:08):
Yeah, that's pretty.
Speaker 1 (06:10):
Holy Toledo.
Speaker 2 (06:12):
But there's definitely oh dude, there's
definitely a pistachio in it,Dude.
Speaker 3 (06:15):
look at this flight of colorful beers.
Oh no, that one.
You might just go lightest todarkest, it doesn't matter you
know what.
Speaker 1 (06:20):
That one you might, that one you might.
Speaker 3 (06:24):
Oh God, I'm trying to think.
So yeah, it was surprisinglystill had an end.
Speaker 2 (06:27):
So let me give their thing.
Let's look.
Yeah, it's here, there we go,we're good.
Speaker 1 (06:32):
There's no way.
That's the same beer, though.
Speaker 3 (06:35):
So if you pour it without rolling it, that's what
we get.
Speaker 2 (06:39):
Yeah maybe, so I would recommend it home, not a
general roll.
Speaker 3 (06:44):
A little more.
Yeah, not a shake, but a littlebit more vigorous roll.
Speaker 2 (06:48):
Do a couple upside-downs.
Speaker 3 (06:49):
Well, like I said, if you were pouring this whole
thing into a glass, yeah itwould sort itself out.
Okay, that is I'm trying tothink of what color green that
is, because it's yeah, it is so,it's not so it's not St
Patrick's green.
No, it's Bile Green.
I was going to say, yeah,garbage or green.
Speaker 2 (07:07):
Like I would not swim in water.
Speaker 1 (07:09):
This color no.
Speaker 2 (07:11):
I mean, this is like what they did at.
Chicago the smell is not bad.
Speaker 1 (07:14):
It's not bad?
Speaker 3 (07:15):
No, it's pistachio green.
Speaker 1 (07:18):
Which?
What is that smell?
Pistachios, is that?
Speaker 3 (07:22):
And then, I would never have thought to put
pistachio and lime together.
Speaker 2 (07:26):
No, it's a smell I recognize though, but it's like
yeah, I've smelled it before too.
I just I can't put my finger onit.
I can't yeah.
Speaker 1 (07:31):
Okay.
Speaker 3 (07:35):
I can't tell whether that works or.
Speaker 1 (07:38):
I haven't drank it yet I don't know it's different.
Speaker 2 (07:41):
It's different.
Speaker 1 (07:43):
Oh, like God, I hate you all so much.
Speaker 3 (07:47):
This, this Grip it and rip it.
Speaker 2 (07:54):
It's not Cool.
It's like the spicy picklemonster.
It's like no, no.
Speaker 1 (08:01):
Do you know what this reminds me of the Powerade beer
.
Speaker 2 (08:07):
Yes, okay, yes, yes.
Speaker 1 (08:11):
Where it's like.
So like you know that there isthis like flavor they're trying
for, but it almost feels likeLike there's a little bit of
like an artificially like oh God, oh God.
Speaker 3 (08:34):
So without the lime it would.
It keeps getting greener, andthen we go like a melted
pistachio ice cream, which iswhat they're going for, and then
that lime little tartness onthe end, yeah, the lime Just
almost in there, instead of hot,like it needs a little bite in
there somewhere, and lime'sgreen.
Speaker 2 (08:49):
I'm so confused, so am I.
Speaker 3 (08:54):
I mean, I'm sure they didn't set out to make a Green
St Patrick's Day beer, but theyprobably sell a ton of it today.
Speaker 1 (08:59):
See.
So here, though we should havedone an Easter episode and had
their chubby bunny raspberry,macadamia and chocolate, we
still have time.
Speaker 2 (09:14):
The problem was, if we're going to do an Easter
episode, you would not be here,because then we would pretend
you were dead and then you showback up for the Easter episode.
Speaker 3 (09:22):
Well, an Easter is Because we are starting a cult A
week and a half away.
They did.
Speaker 1 (09:28):
Okay, I like this brewery, I like the ideas of
what they're doing.
They got a pie face peachcobbler.
They did a black IPA, slashCascadian Dark Ale, cobb collab,
so I like what they're doing.
They're a nano brewery, whichto me is kind of interesting
that they have a lot of beerslisted.
But you said what?
2015?
2015.
(09:49):
So coming up on 10 years, but Idon't know how.
But they're really they'reheavy in the smoothie sour
pastry, like fruited sour game.
Speaker 2 (09:59):
Yeah, if you look at their offering roll of fruit
purple punch, I may be tryingthat at a later date.
Speaker 1 (10:08):
I would have much lemon cello beer.
Yeah, sounds good.
Speaker 3 (10:11):
And I don't know how up to date their website is,
because that's where I waslooking, because they have a
distillery coming to theirfacility in 2020.
So I don't know whether thatjust got put on.
Speaker 2 (10:23):
That's another brewery, that's busy making beer
.
Speaker 1 (10:26):
That's a tough time because they very well may have
been Briefly.
Speaker 2 (10:31):
Specific plans for this happening.
Speaker 1 (10:35):
There are approximately 389 other beers
that this brewery has made thatI would have liked to have tried
before this one, but are theygreen?
Speaker 3 (10:53):
No, probably not.
You get more props drinkingthis on St Patrick's Day than
you do for Bud Lighten foodcoloring.
I'll give you that.
I'm not going to have more thana pint.
Speaker 1 (11:04):
This.
I don't think I'm getting too apint.
Actually, I'm really trying tothink I have to have had green
beer.
Speaker 3 (11:11):
Oh, you hung up with me in our early 20s.
We had green beer at one point.
Speaker 2 (11:15):
I home brewed beer and added enough food coloring
to make it green before.
Speaker 1 (11:20):
I don't know that I.
Speaker 3 (11:22):
I'm picking.
You didn't go beer, snob thatfast.
Speaker 1 (11:24):
No, but I'm thinking.
I don't think you were therebut I'm picturing there's like
one.
I remember one kind of diveybar, kind of north of Fremont
that was next to an old MinimumInn at St Olaf, and I feel like
I had a pitcher of green beerthere.
I vaguely remember that this isit's again.
(11:46):
I'm just, I'm not a.
I will take pistachio, Isuppose, over pickles.
It's just not my like, it's nota flavor I'm out seeking.
Yeah, that is some greenaspirator, though, like I wonder
what their bigfoot Fruit fusionis.
Speaker 3 (12:08):
They have one mm-hmm.
Speaker 1 (12:10):
Okay, well it's.
Speaker 3 (12:12):
This isn't the big foot is that we said this is the
swamp creature.
What's?
Speaker 2 (12:16):
that I think they, I think there is a.
Speaker 3 (12:19):
It's their Northwest a cryptid line.
Yeah, big foot fruit.
Speaker 1 (12:22):
Just fusion says Sour ale with blackberry, raspberry
and soft serve ice cream.
Speaker 3 (12:30):
See, that sounds infinitely better.
Speaker 2 (12:33):
Well, we'll just, we'll continue, but it's not
green.
We're gonna table thediscussion for close to the end
of the episode, but okay.
Speaker 1 (12:40):
So let's talk about this flavor, then let's talk
about the actual beer.
We're not gonna rank it,although I think, like I think
we all.
Anybody who's paid attentionNotice how I'm gonna feel about
this one and again.
This is the problem.
This is what I feel bad aboutwho's your brewing?
You made a very fine beer.
You did something funky.
You did something different.
That's great, not a flavorswork.
(13:02):
No, I think there might be somepeople who are very into this.
Oh yeah, I like some jerks whojust keep thinking the pickle
beer is good.
Speaker 3 (13:09):
I think, if you liked pistachio ice cream, which is
one that I will avoid this is aslam dunk.
Speaker 2 (13:14):
If you are pistachio ice cream fan, I think you're
right and and they're phrasingon the like Untapped.
Speaker 1 (13:22):
It's back a crowd favorite, and one of ours as
well, and I'm just like I.
Speaker 3 (13:27):
Don't like that crowd .
They don't have much to do inIndiana.
They got a lot of other greatbeers.
I'm saying pistachio ice cream.
That who's your?
Can you get me some?
Speaker 1 (13:38):
bigfoot, please send me something.
Send me something of yours.
I love, I love Indiana.
I'm gonna try and to talk theseguys going to the Indy 500 Can
arts pretty cool, let's go.
It's pretty cool, it is kind offunky.
Yes, like this picture, goodlike this was a Can art by well,
and you didn't even know it wasgreen.
Speaker 2 (13:58):
I saw I needed a st Patrick's Day themed beer and I
saw a swamp creature which isfruit fusion.
So I went.
I could be green.
Speaker 1 (14:07):
I will tell you, I appreciate that it wasn't like
this year's number one.
It's snuck up on me, whichmeans I'm getting old number two
.
I appreciate that it wasn'tlike hey, can you go to Total
Wine and see what kind of Irish,oh right, you can find?
Yes, yes, cuz that can only bedone so many times.
Speaker 3 (14:24):
That being said, if you didn't know, this was green,
that that's what I was gonnasay.
If you crack, that can't even.
Hey, man, kegs bad, yeah whensour at some point, one
especially if just, like God, ifyou just have some of these.
Speaker 1 (14:37):
And so it's like, hey , with Like I just did in your
beer fridge, hey, what do yougot what's available in there,
and you're like, oh, you shouldcheck out the swamp creature,
and I'm too dumb to read what'son there.
And I just crack it and startand you have.
You have to have secretlyrolled it though, cuz otherwise
it kind of ruins the the things.
But, like, if you crack this inthe port and you're just like
(14:58):
Bro, back to our like choosingbeers by numbers before you got
there.
Speaker 3 (15:03):
Like, if the Server comes out, yes, with this you'd
go turn that right back around.
Speaker 1 (15:10):
I was just telling somebody the story of that.
I'm trying to remember like IFeel like I was at a brewery or
doing something.
But I was talking about likeExplaining the, the idea, the,
just the auto order, that justwe know that there is X amount
of beers with a number you justpre.
Oh yeah, if I, if I ordered aseven and I roll into the
(15:33):
restaurant and sit down in abeer this color.
Speaker 3 (15:36):
The rest of the front of me giggling.
Speaker 1 (15:38):
Oh my gosh.
The fact this is, it came out,especially if it comes out
before I show up.
Oh you guys, would have justbeen like I was.
Speaker 2 (15:45):
I was specifically asked them to bring it after you
showed up this have it on deck,I'm gonna flag you.
Speaker 1 (15:51):
Bring the table well, and you know that.
You know that cuz like we gotto be known of Doing that.
Speaker 3 (15:58):
Oh, like the fee servers, I don't think they were
supposed to Not gonna out.
Oh, you're not supposed tobring one dude four pints of
beer.
Speaker 1 (16:06):
I don't think one ever ordered.
I think there was always atleast two people possibly.
But, I will say like regardless.
Speaker 2 (16:12):
Somebody was ordering yes for people before correct.
Speaker 1 (16:17):
But I feel like Somebody goes like, if you're
just like, turn to the server,you're like, hey, I'd like a
number seven, she's got to go,she's gonna go.
Do you know what that is like?
There's, there's got to besomething when she doesn't just
she, he, whoever doesn't justlike.
Speaker 3 (16:37):
Are you sure?
I think they did catch us acouple times and it wasn't like
something like this there you goand that's where it was.
Oh, and then you guys realizethat's 12 and a half percent.
But we did not add one numberto that, please.
I was yeah.
Speaker 1 (16:51):
I think to me I was I always thought they'd like it's
.
When we just got lazy and itwas like I'll take a number
three, and they're like that'scool flight, like oh, did I
stutter.
Speaker 2 (17:03):
But they also did the fun thing where they rotated
the numbers.
It wasn't just like number oneis always there.
Speaker 1 (17:08):
No, there were a few that you knew were like I think.
I feel like the macros werealways the one, two, three, four
we're always yes.
Speaker 3 (17:14):
And then there was, like the higher numbers tended
to be like the imperialism.
Speaker 1 (17:18):
Yeah, and then there was like always like a Guinness
or something that was in like awhat sing you?
But it was like but they hadlike 12 taps so I mean at least
they were 10, I think they were.
Yeah, yeah, yeah, we need to.
We need a place like that justto be able to go and do that
again.
Yeah, it's called my beerfridge.
Just number them all.
(17:39):
Okay, I am, I am sipping on it.
I am like it's, it's a, anacquired Like taste.
It's just not like.
This is an experience.
Speaker 2 (17:50):
This is yeah, yeah, yeah, I think this is a beer.
Do you want to top off new?
I already topped off if you.
I Got more words for this lateron, but if you, if, this would
have been.
Speaker 3 (18:04):
The first director, though, oh, we might not have
gone back for a second one.
Speaker 2 (18:07):
Yeah, and again I'd like I feel bad, but like but we
have not me, but we have thatexperience built in going
through all these weird beers.
Speaker 1 (18:15):
Now this was.
It's growing on me.
It definitely feels like alittle bit like.
It is like a, like a melted icecream, and that sweetness, ice
cream, yeah, lime.
Yeah, and maybe it's like morethe lime and then like hint of
pistachio, that it's almost likea lime ice cream with like a
little bit of like somethingelse.
Speaker 2 (18:36):
It's a touch more lime.
Okay, take that earthiness ofthe pistachio out.
I think this would be a Bettersip.
But also we had some.
We had some overwhelmingflavors a little bit ago on the
last episode we recorded.
I think that's Kind ofinterfering with this Flavors
(18:58):
this is a pretty overwhelmingflavor to yeah, yeah, there's
yeah.
Speaker 1 (19:03):
It is it is something .
Speaker 3 (19:06):
All right, I'm gonna segue in between here, move
things, some things around.
Speaker 1 (19:10):
So I have no idea what we're doing today.
Speaker 3 (19:13):
No, that's good, you just buckle up, hold on to the
right.
Speaker 2 (19:15):
Are we talking about the?
Speaker 3 (19:17):
Yep beer, and so this has some weird ingredients in
it.
I mean I would assume so it'sStations a lot of people today
are putting a weird ingredientand food coloring into their
beer.
Yeah, but I got a list.
I think it's top top 10weirdest ingredients you would
ever put, or that were ever put,into beer.
Did you pull this one up?
Speaker 1 (19:37):
No, all right, I'll read them to you.
I'm not, yeah, cuz to me I'mlike bro, I can think of some
pretty weird stuff.
I'm gonna start with if apickle ain't on your damn list.
Speaker 3 (19:47):
So To preface, I would probably only drink two of
these beers Okay.
The rest of them sounddownright vile.
Speaker 1 (19:53):
Okay, so that's.
Speaker 2 (19:54):
My question is this me and Brian will go, drink or
not drink on yes, sink.
Speaker 1 (19:58):
Is it beer with the singular ingredient or like,
because like?
I like to talk about one ofthose tricker beers.
It's got five adjunct II thingsare the or these, like
Pistachio is the main thing.
Speaker 3 (20:13):
It's the weird thing, so they're highlighting the one
weird of the whole, of thewhole beer Beer.
So first one dogfish headbrewery beer for breakfast with
Scrapple.
Why do I know that name?
Scrapple is a breakfast stylepatty made with pork scraps,
cornmeal and spices.
Speaker 1 (20:32):
Nope, Nope, nope, nope.
I don't know if I'd drink.
I would.
You know what Next?
I'd rather have a pistachiobeer.
Next.
Speaker 3 (20:43):
Would you even try it ?
No, not the pork chips, andjust God damn it.
Yeah, I would.
That sounds like so like.
Speaker 1 (20:51):
But that's the thing, like, if I'm going to like, if
I'm here, I'm gonna try it and.
Speaker 2 (20:54):
I get drink, I can't guarantee.
Speaker 3 (20:56):
I'm not drinking, don't give me more than a fight.
Speaker 1 (20:57):
No, no, I want the like and they are gonna not want
to do this, but like, give methe like, I might buy this pour,
not the flight pour.
Speaker 3 (21:10):
Oh yeah, yeah, that's all I want of that, alright.
Well, how about carton brewingcompanies?
Digger with clams, nope.
Speaker 1 (21:20):
Yeah, I'll do that.
Speaker 3 (21:20):
Assaulted pale ale brew with clams and lemongrass.
Speaker 2 (21:23):
It's like an oyster stout.
Speaker 3 (21:25):
There's a lot to do that I'm not into it.
Or a Clamato I mean clams gointo things, not something that
I'm interested in.
This one I'd be more interestedin trying, though.
Speaker 2 (21:32):
Be a nice briny flavor to it.
Speaker 3 (21:33):
This one is a hard pass for me.
The next one you mean?
Oh yeah, for sure, oh God.
Speaker 1 (21:39):
I can't get this flavor out of my mouth.
Speaker 3 (21:42):
Oh, wincoop Brewing Company.
Hmm, rocky Mountain OysterStout up in there.
Did you drink the RockyMountain Oyster Stout with bowl
testicles in it?
Speaker 2 (21:52):
No, I think I've had a Rocky Mountain stout before
way back in the day.
Speaker 3 (21:56):
I did.
Did they not tell you thatthere were bowl testicles in it?
Oh, I know a Rocky Mountain.
Speaker 1 (22:01):
I didn't hate it.
Let's see here.
Speaker 3 (22:06):
Rocky.
This is part of their notsurprisingly even smaller batch
series.
Speaker 1 (22:12):
Oh, the amount of stuff that.
Oh, rocky Mountain Oyster StoutIs that what you said?
From Wincoop, yeah, I mean,it's one of the first that shows
up when you search it.
Speaker 2 (22:21):
That might have been the one I drank all those years
ago.
Speaker 1 (22:23):
I had Chad Did you check it in.
Speaker 2 (22:26):
Chad I checked it in, didn't I Fuck?
Yes.
Speaker 3 (22:30):
Alright, so then that's, a yes.
Speaker 1 (22:31):
Dude, you gave it four and a half stars or caps,
Eww.
Speaker 2 (22:38):
Chad.
What was the tasting notes?
Oh, you wrote it down.
Did I write it down there?
Speaker 1 (22:43):
you go, you ready?
Yeah, please, big ballsy stoutwith loads of flavor.
Speaker 3 (22:49):
There you go.
That's where you're going for.
Speaker 1 (22:52):
You earned I'm trying to pull this up you earned the
newbie badge.
This may have been the first.
That was probably my firstuntap, your first and only
check-in.
Speaker 2 (23:05):
I did re-log in so you guys have started seeing
some untaps.
Speaker 1 (23:08):
It said two people, two of my friends, chad, checked
in this beer and you're Chad,it is.
I'll drink it, chad, it is yourfirst beer almost checked in on
Untap almost 10 years ago.
I love it when a plan comestogether May 21st 2014.
Chad checked in that beer man.
Speaker 3 (23:28):
Alright, man, how about one, coming from the same
region of the animal, an animal,free will brewing, kopi, what
Another ingredient coming fromthe same region?
Okay, but free will brewing.
Free will brewing, okay, notfree willy, no whales, thank you
.
Free will brewing Kopi luwak,vanilla, ralphias, whatever.
(23:51):
Kopi luwak, you know what thatis?
That's the coffee beans thatthey feed to like the rat things
, and they eat them and thenthey shit them out and then you
make coffee with it.
They made a beer with that.
Speaker 2 (24:07):
They cleaned it.
They cleaned it and boiled it.
I ate them all so much I'll tryit.
Speaker 3 (24:11):
Nope, I'm saying, we're from that.
Speaker 2 (24:13):
I checked in the both testable beer at 45.
Chad.
Speaker 1 (24:16):
I'm so proud of you.
The only other person that Ihave that checked that in gave
it a 2.5.
Speaker 2 (24:21):
That's a five, that's a six cap description though.
Speaker 3 (24:25):
So this next beer is going to be good.
We've had a couple of them fromEvil Twin Brewing.
Yep, this is their big assmoney stout.
So ingredients I lied.
This one has two weirdingredients Frozen pizza, okay,
and Norwegian currency.
I'm going to try that oneExplain I don't know, brewed
(24:49):
with frozen ham and pepper pizzafrom Norwegian brand and with
real Norwegian Kroner added postfermentation.
So there's Norwegian money andit's a Norwegian pizza that is
fermented into a beer.
I'm going to try that.
Speaker 1 (25:03):
I'll try it.
I'm going back.
Sorry, I'm stuck on the RockyMountain Oysters Listen to this
description.
And nuts, yes, nuts.
(25:39):
Three balls per barrel.
Speaker 3 (25:43):
This is not that much .
Speaker 2 (25:48):
Don't fall in my beer , bro, all right.
Speaker 3 (25:52):
Moving on Still water artisanal general.
They're here now.
Go suh Brewed with MSG.
Okay, yeah, I'll try it.
So, he, that would actually addprobably a little umami to your
beer.
Speaker 1 (26:13):
He is now.
He still does still waterartisanal.
He is now also the head brewerfor talking cedars, the one in
Shades.
Speaker 3 (26:23):
Yeah, we've talked about them.
Sheep's Brewing Company.
Nimble lips, noble tongue Three.
Speaker 2 (26:31):
I feel like I know what's in that.
Speaker 3 (26:33):
Got an idea, squid ink.
Speaker 1 (26:35):
Not what I thought, no.
Speaker 2 (26:38):
Well, good, because we've got a squid ink coming up
in a few episodes.
Speaker 1 (26:41):
I'm going to say we're going to try one, so I
would try that one.
Speaker 3 (26:47):
This one is 100%.
Trier, bolero, snort, breweryRain bro made with skills, oh
hell yeah, that one's how isthat weird?
Well, sounds awesome.
I mean, it's probably we'revery cultured with putting Sour
Patch Kids and which I'm goingto take.
That beer Remind me.
Yeah this is a hard pass DocStreet Brewing Company.
It's their Walker with RoastedGoat Brains.
Speaker 1 (27:12):
Where did I Doc Street Walker?
Probably no, it's a probablyunknown for me.
Wait a second.
Okay, did you check this one in?
Speaker 3 (27:19):
two chats Sinister, bloody Hue, doc Street and the
Roasted Goat Brains for subtlenotes of smoke.
I guess it's called WalkerWalker.
Okay so there's two differentversions.
This one has goat brains in it.
Speaker 1 (27:38):
Yeah, ale brewed with roasted goat brains and
cranberries, like what?
Speaker 3 (27:45):
Yeah, I don't know about meats in my beers in any
format.
Speaker 1 (27:48):
Yeah, I don't.
Oh, dude the.
Yeah, it's like a zombie guy onthe picture.
I figured a Walker.
Speaker 3 (27:57):
Yeah, but I am not a zombie and I do not desire
brains.
Oh, unless it's brains, Okaystand corrected, but not like
actual physical brains.
Do not want to eat them, yeah.
Yeah yeah, Well, I'm Ray Liottaeating my own and At a Philly.
(28:17):
No thank you.
Last one from Rogue Okay.
So maybe you've heard of it,maybe I've heard of Rogue.
I know you've heard of Rogue.
Okay, is this?
Speaker 2 (28:27):
the beer yeast beer, yep Beard beer Beer.
Speaker 3 (28:29):
Beer, beer.
What Yeast cultured from beardhair Right.
Speaker 1 (28:38):
What's the name of the beer?
Speaker 2 (28:40):
Beard beer, beard beer.
Yes, yeah, they caught.
They grabbed the yeast out ofone of the Did they spell it
like a beard?
Speaker 3 (28:47):
Or they felt like beer with a, d, no, beer is
spelled like beer and beard isspelled like the one in your
face.
Speaker 2 (28:52):
And they were doing.
They were doing that back inthe blog days even.
Speaker 1 (28:56):
No longer in production.
To be fair.
Speaker 3 (29:00):
To be fair, he sent like nine hairs down to white
labs and they cultured it, soit's not like he's putting his
hair into the whatever.
Speaker 2 (29:07):
Yeah, they actually cultured.
Speaker 3 (29:08):
open fermentator, oh, open fermentor.
Speaker 1 (29:11):
Ingredients grain Munich wireman, pills C 15, hops
sterling, other beard yeast andfree range coastal water.
Hashtag beard beer yeah, theydon't make it anymore.
Yeah, that one, just thissomeone's buying from man.
How long is your total line hadthis that you just bought it?
Oh, eight years ago.
So I went probably more.
(29:36):
You were like 5050.
Yeah, that's what I was goingto say.
It probably was about 5050actually.
But I mean the upsides, if youdo a beard beard, your face goes
on the beer apparently.
Oh, you can make your own now.
No, like that's, that's, that'sthe dude, that's the dude.
Yeah, no, huh, yeah, I wasabout 1550 and some of those I
(30:03):
mean come on, skittles easy,come on, yeah, no, there's a um,
yeah, I think mostly avoidingthe meats.
Speaker 3 (30:11):
The meats.
And I know that coffee issupposed to be good.
I don't want anything that acat's no.
Speaker 1 (30:16):
I don't want to eat anything that somebody's pooped
out no so, yeah, like the stuffthat pertained to people's
bodies was pretty mucheverything that I avoided, yeah,
but a lot of the other ones,like you have a shot.
Speaker 3 (30:30):
maybe there wasn't a pickle beer on there.
Speaker 1 (30:33):
No, I will try some pizza money beer.
Speaker 3 (30:35):
Have you told me that you?
Speaker 1 (30:37):
could go anywhere and you're like, yeah, there's like
pizza and money in this beer,and it'll be like Well, because
you see a lot of, like the pizza, themed beers or like a
flavored beer.
Speaker 3 (30:46):
But like no, no, no, we like blended up a pizza, a
lot of a pizza, and put it inthe fermenter.
Throw some Croners in there,right the money guy?
That sounds like a bad.
Speaker 2 (30:56):
I got us.
I was going down a rabbit holeon the goat brain beer.
Okay, because I think anotherpodcast might have just reviewed
that.
Oh, I'll, I'll link it later.
Speaker 3 (31:06):
Is it?
Speaker 2 (31:06):
Canadians.
Oh yeah, they eat weird things.
Up there.
You know what?
We'll throw a shout out if thatis indeed the actual beer they
did, because then they tasted it.
We didn't have to.
Speaker 1 (31:18):
There you go.
You know why Shout out Bruceand Bros?
Because I won't.
Speaker 2 (31:22):
Because if you show to put that I don't think we'd
be back to a duo if I did that.
Speaker 1 (31:31):
I don't want to say this because you're gonna be
like well, now we're just gonnado pickle beers.
We're now the American picklebeer review, like no.
Speaker 2 (31:39):
but it's tough to find pickle beers Good.
Speaker 3 (31:45):
Good the Walker, that would be like one that you
would have and you would say,haha, it's got goat brains in it
.
I'm not gonna eat it or drinkit.
I mean, or maybe you have tochew it.
I'll say at what point do youlike?
Speaker 1 (31:59):
it's a novelty, or you like already pretty S-faced
and all of a sudden you're like,guys, is it time?
Guys, we're gonna do the we'regonna do.
Speaker 2 (32:11):
I mean no, no, that, that's one that is those days
have come and gone.
Speaker 1 (32:15):
I also would never have bought it.
Nothing about it would be, evenas a haha to have on my
freaking shelf because you knowit's not gonna be cheating.
Speaker 3 (32:24):
I was gonna say you know it's gonna be spending.
Speaker 1 (32:26):
Yeah, hell to the no.
Speaker 3 (32:29):
All right, that's a drink on site.
How about you?
Speaker 2 (32:33):
know, I don't want, I don't want goat brains sitting
in a can.
Speaker 1 (32:37):
Which one did?
I say I would do the little guyof the like teeny tiny.
Speaker 3 (32:41):
The bowl balls.
Speaker 1 (32:42):
No, I don't know Before that I don't think even
the goat brains I'm doing.
Speaker 3 (32:46):
I'm gonna avoid that one.
Speaker 1 (32:50):
No again, you would order on the damn number thing
or like I did it.
Was it with you guys?
Speaker 2 (32:57):
I did it in Buckley where I just ordered based on
the name, and I got the stupidvolcano jalapeno beer.
Speaker 1 (33:07):
Oh yeah, a while ago, yeah.
God okay, yeah, thank you.
Speaker 3 (33:11):
All right, moving forward Now to a beer that we
would like all the ingredientsin.
Do I know that?
Yeah, so this is from prettysit prison city brewing out of
Auburn, new York.
Speaker 1 (33:24):
Oh, there's a lot going on in that name.
Speaker 3 (33:27):
Let me see if I got the multiple.
This is their riot in Vermont,loaded with citra and mosaic
hops and fermented with Vermontale yeast.
Nice balance between the bigimperial juice notes and slight
bitterness on the finish.
Speaker 2 (33:44):
So more of a they have a bit of a macopa, because
I didn't know if the pistachiobeer was gonna.
They have a lot of riots.
Speaker 3 (33:53):
Yeah, so it's like a riot series and I think it's
where they're getting either thehops or an ingredient or
something.
Speaker 1 (33:57):
Yeah, riot, and.
Speaker 3 (33:58):
Santa Rosa.
Well then, they have a doubledry hop.
Speaker 1 (34:02):
riot series Riot IPA mass riot with mango riot down
under.
That's probably a Aussie hopsquiet riot, did they?
Speaker 2 (34:12):
use some under yeast on that.
Speaker 1 (34:13):
Riot in Maine.
Riot in 29, DDH mass riot.
Alright, so this is Vermont.
Speaker 3 (34:21):
This is riot in Vermont.
Yeah, at 7.2% Got it.
So prison city I had to lookinto.
Speaker 1 (34:27):
Oh, Do you have the descriptor of this beer real
quick or a little background,because I have it.
Speaker 3 (34:32):
I just have the what went into it.
Speaker 1 (34:35):
Okay, so an ode to the state that helped birth the
original New England style IPA,loaded with citra and mosaic
hops and fermented with Vermontale yeast.
Yep Lends a nice balancebetween tropical juice and a
slight bitterness.
To finish, because, also, Iwill say not a New England IPA,
(34:57):
no, and they're not categorizingit as that.
Nope, this is their categorizes, straight, so it's just an ode
to them.
Hey, thanks for the Straight up.
Speaker 3 (35:04):
IPA.
They are calling it a Hazy NewEngland IPA in the can.
They should not do that.
So yeah, the can does sayUntapped, does not this, which I
would usually think about.
The can that I've poured it outof says I will.
They may have been schooled andchanged their mind.
You know what I will riot overthat.
Speaker 1 (35:25):
Oh, it's like got a little earthy kind of something
to it in the aroma, but not notlike a piney.
It's not like our kind of.
Speaker 2 (35:35):
I have a.
I have a descriptor for it, butit's not very flattering.
Speaker 1 (35:39):
You know, sometimes it's actually okay.
I was going to say somethinglike so Sweaty armpit.
There is a little like it'salmost like a a funk.
Speaker 2 (35:48):
Yeah, it's yeah, dink Dink.
Resin is yes, yeah, yeah, butthat smell does not no Taste
like that this is very this isvery bright.
It's very loud.
It's loud.
This is a loud beer.
Speaker 1 (36:10):
Yeah, the aroma is loud, the and I will say the
flavor is kind of like a punchy,like it's gonna.
It does kind of hit you.
You're not like it's not a hazy.
No, this is not a hazy flavor.
Well, and it's also not in NewEngland.
Yeah, that one, the freakingtriple from a few episodes ago,
yeah, where I literally couldnot see you do the beer like
(36:36):
this feels more like a westcoast, like an.
Speaker 2 (36:39):
IPA or like it's not as the back end is not.
Yeah, the front end is verybright.
It's that like Resony.
Speaker 1 (36:48):
Dinkies Like.
Speaker 3 (36:50):
Somebody in New York making a west coast.
Speaker 1 (36:53):
IPA, but also like yeah, variation, I still, I
still would probably not call itlike west coast that's what I'm
saying.
Speaker 3 (37:04):
This is somebody from the other side of the country
going they is our west coast andgoing.
I see what you were going for,yeah.
Speaker 1 (37:11):
I'm not mad about it, though I don't get Not, no, I,
it's different enough this isnot a universe.
Speaker 2 (37:20):
I can tell you.
This is not a universal IPA.
Speaker 1 (37:22):
No, and I think that's fine though.
Like, if you're doing differentthings as long as you like and
this is where it comes down tolike the a little bit of the
education of the consumer, wherethere needs to be that kind of
like, like, like we've talkedabout for like, if you're dumb
(37:43):
enough to walk in and be likehey, what's your like, give me
the thing with the most I beused like bro, walk into it.
Speaker 3 (37:50):
Yeah, it can be literally anything.
Speaker 1 (37:51):
The flavor is going to be anything and the same
thing.
To walk in and just say, like Idrink IPA is give me your IPA
like bro.
That is also a wide range.
Like that it can be a variationof things.
There's this is a almost like afunky like.
Like it's not a bright, it'snot a like wild ale style, but
(38:16):
like there's some funkiness tothis.
There's a little bit of likeweirdness and but it's like they
they recreated that funk withthe hops.
Speaker 2 (38:27):
Mm-hmm, they use the hops in a way that gave you
because you could do this beerwith these hops and different.
Speaker 3 (38:37):
Yeah, yeah, yeah, entirely different flavor and I
would agree they obviously.
Speaker 2 (38:42):
I like it.
Speaker 3 (38:46):
Friends, you wake up with a headache if you finish a
can of this, though it's unique.
Speaker 2 (38:49):
I can tell there's a lot of hops in it.
Very resident.
Speaker 1 (38:51):
I had a whole 16 ounces of IBA yesterday.
There you go.
Yeah, I had a little headachethis morning, or as we like to
call it in the house touch ofthe flu, mm-hmm.
Speaker 3 (39:01):
so Auburn, New York, yeah right so why prison city?
I had to do a little bit ofdigging.
Yes, nobody else calls itprison city, I mean, but it is
called prison city.
It was like one of the largestState penitentiaries, built at
the time back in like the 18Somethings.
Okay, and then they used thatas the models called the Auburn
(39:23):
prison system.
That was then.
So, Auburn, our home city, wascalled slaughter slaughter for
like five years, yeah, and thenchanged its name like 1893.
Because I did my research,that's a lot of research 1893.
What Auburn were we named after?
(39:44):
I have no idea.
One of the Auburn's on the EastCoast probably we have the
Auburn in California.
I don't think so.
I think they were like, foundit around the same time.
Yeah, auburn, new York couldhave been a possibility, a site
of the first electric chairexecution in 1890.
Did the people going, all right, you want to be called
slaughter?
How about Auburn, where we were?
Speaker 1 (40:06):
we like a little bit of like yeah, yeah, there's the,
the old story of like what thewoman not feeling well, on the
air, on the train, the traincoming in, and they're like we
got to take her to theslaughterhouse, like you know.
Maybe we should rethink thenaming of our.
Speaker 2 (40:22):
Yeah, because they named it after.
Was it a colonel or a sergeant?
Speaker 1 (40:26):
I think something like Military.
Speaker 2 (40:29):
I was like that's a sweet I know, certain slaughter
just sounds good.
Speaker 1 (40:32):
It's probably not real at all.
It's a wrestler.
Speaker 2 (40:34):
Oh, that's why it's, but, yes, probably a good idea
to change the name.
Speaker 1 (40:43):
I'm not mad about it.
I do think like I would behappy if I'm getting a flight
and especially if there's like Ihappen to grab a couple of IPAs
and there is this distinctFlavor.
This is a more distinct IPAthan just like that's a juice
(41:04):
bomb, oh, it's so.
This it's a da-da-da it.
Honestly, I'm gonna stand out.
Yeah, I know I pooed it earlier, but like of it being like a
West Coast, but it really doeskind of remind me of it's been a
while since I actually had it,so I feel bad about making this
comparison, but it makes methink more of like Block 15 does
one called sticky hands Veryresiny, very like, and so I can
(41:26):
kind of see that like style ofit.
It'd be fascinating to knowMore sort of thought process of
someone's going behind, likewhat it where we aim for, yeah,
what's the story you're tryingto tell with this beer?
Speaker 2 (41:39):
Yeah, this is a sit-and-sip.
Speaker 1 (41:43):
It is, and that's also, I think, a little bit of
why ordering a Eight-ouncer ofthis while I'm working on my
flight.
Speaker 3 (41:50):
Well, and if I, if I ordered an IPA what's your
favorite IPA?
And they handed me this, I'mnot mad about it, mm-hmm, you
gave me exactly what I asked for.
Yeah, you know, do all thenotes hit where I would like
them to, but I didn't specify abeer, so that's on me right.
You hit in the range and Icould see how somebody this
might be there.
Go to IPA.
Speaker 1 (42:09):
Yeah, there certainly is a key of that.
Like it's because it's it's notoverly bitter, no, but it's not
overly floral.
Speaker 3 (42:17):
It's not, it's in a weird spot in the mouth for me.
Yeah, not on the tongue, it'snot the back.
Speaker 2 (42:21):
Yeah in the middle of the it's an unfamiliar.
Speaker 1 (42:24):
I think that's why I kind of like it, that's why I
like the like where we've.
Speaker 2 (42:28):
It's like what we said our palates were defined by
how beer, how IPA's, were madein the Northwest.
Yeah, but I think it's a nicejourney for us to take To get us
out of deep familiar.
Yeah, oh yeah, I'm not.
Everything can be a slam dunk.
(42:49):
We've been on a I Feel likewe've been on a credible run
with podcast of every week we'vehad beers in like, oh yeah,
this is except we're bringing apickle for Brian or a pickle
beer, but I think you're gonnarun in these things, I think
today.
These are both really well donebeers.
Speaker 3 (43:10):
Glasses are going.
Yeah, everything's gonna befinished, but it's just and I
don't know.
Speaker 2 (43:16):
This is a flavor I want every day.
Speaker 1 (43:19):
No, cuz he can.
Yeah, I to me.
It really is.
There's um a ton of place Ilike him to.
Speaker 2 (43:27):
Yeah, this is super simple, but it's very.
Speaker 3 (43:30):
So did you pick it because it's green in match of
st Patrick's Day or because it'sprison city and there's a
chance Some of our listeners mayup and end up in prison?
Speaker 2 (43:40):
Yeah, I might have gotten rowdy in my earlier days.
There, you go on st Patty's day, done some shenanigans, maybe
close to an MIP here later.
Speaker 3 (43:51):
Ah, doppin, off.
Speaker 1 (43:53):
So there you go tell my st Patty's day stories.
Speaker 2 (43:56):
So Till next year.
Speaker 1 (44:00):
Gotta make it one more year other than you
survived them all I have so farsome of them.
That is questionable.
Yeah, I know I was thinkingabout like still gonna think of
what I'm doing for this year.
Speaker 3 (44:15):
So I'll see Getting older right, yeah, yeah, that is
you mean what you did, becausethat was three days ago, what's
it?
Yep, yeah, dude, continuity,don't, don't break the fourth
wall.
Speaker 1 (44:31):
Well, they know we don't these release at Five
o'clock in the morning on theday of they certainly know we're
not recording live.
Speaker 3 (44:40):
We're doing it live.
We're doing live.
All right, we're ready for onemore beer news.
Speaker 1 (44:47):
Oh yeah and this one, this one, I feel like was a
direct stab at us.
Speaker 3 (44:51):
Oh okay, why breweries are saying no to beer
flights?
Speaker 1 (44:55):
Yeah, do you want me to go on my own little diet
tribe before you even read that?
But I already know, I alreadyknow cuz let me, but they don't.
I know, but I have felt it.
I Am responsible, I'm guilty, Ido feel bad.
I just want to say that.
Speaker 3 (45:17):
Glassware.
Yeah, it's the wrong stuff.
Volume can't get a fullmouthfeel flavor out of a little
pester that one I call BS onpallet contamination, because
you're going, and this oneactually most true.
You're going so many differenttypes lightest to darkest, right
Temperature and carbonationdoesn't make a whole lot of
sense, because you're gonnadrink it just as fast as you
would.
A pint, yeah, um.
Speaker 1 (45:37):
If, depending on if you have some of them, give too
many.
Well, it could be so if you'reputting eight on a flight.
That, if you're the type ofperson Chad I think was our
sixer at odd Otter, where youare a finish each one person.
Oh, by the time you get to thelast one by the time you're
getting to the last one.
You theoretically, if it's onethat should not have been at a
(46:01):
slightly warmer temperature,it's now been in 68 70 degrees
for X amount longer, so I getthat and then the last couple
are more on their side and noton actually anything to do with
the beer, but logistics andservice.
Speaker 3 (46:14):
It's a pain.
They asked to serve you.
It is light versus serving youa plate.
Speaker 1 (46:18):
I.
I happened to me recently therewas no line and it was only a
four of a flight, but liketalking to right with him
chatting and doing stuff, andthen they go away and pour the
the flight and now there's aline, and now there's a line,
whereas if I just asking for one, it kind of.
So I do get that pricing andprofit.
Speaker 3 (46:40):
Yeah, it's just in, and that's where I.
Speaker 2 (46:44):
Okay, then the simple solution is raise the price no,
so raise the price that makessense, and then the flights are
Going to naturally disappear andpeople will go.
I'll just buy a pint or it'sthis one.
Speaker 1 (46:54):
So stemma is the most recent flight that I had there.
Their flight varies based onwhat you get, yeah, so like
ordering the, the rum barrel agescotch ale is a different price
point than the Mexican logger.
(47:15):
Yep in the fight and and it isit should be and so that.
And that's the thing is like,because I've gone to places
where they're like hey, it's aneight dollar flight and I'm like
I'm putting all the bougiestuff eight dollars for like
four, five ounce pours, likethat's a frickin.
Like because I get to try atleast four things but still get
about a pint so I wonder if?
Speaker 3 (47:36):
and so flights have been around for as long as we've
been drinking beers.
Speaker 2 (47:40):
But and they were, and I think early on they were a
great way to Please tryeverything.
Yeah, a lot of places found out.
People just want to have.
I want your logger, I want yourIPA, give me a stout, but
please try everything well, more.
Speaker 3 (47:54):
What I was thinking is with the discounted pricing
is, whenever flights wereinvented and somebody's gonna
say it was in like 1200s andwhatever, but yeah, was it
people want?
Can I try that?
Sure, here's your taster.
Can I try that?
Yes, here you go.
Well, you just tried six beers.
Yes, I can actually charge you.
Speaker 1 (48:11):
Give you in flight and I will say that is like I.
I will never, almost never, askfor a taster, but there are
people who do that more, and tome that is more.
Speaker 2 (48:26):
I would rather pay you yes, I want to pay you a
fair price.
Please, please, price theflight appropriately.
Yeah, so that it's me orderinga flight.
Isn't you rolling your eyes?
Oh god, I gotta do anotherflight.
Please make it worth your time,yeah and there's some variation
.
It but if.
But then if, yeah, if theflight, all of a sudden, it's
cheaper for me to buy a pint ofsomething I know that safe, fine
(48:50):
.
I.
Speaker 1 (48:51):
Will pay a couple dollars extra For the ability to
have variety, and I'm fine withthat.
Like I know, sig sig will dolike a five, four, five ounce
pours and you're gonna pay likeProbably almost 18 bucks, mm-hmm
.
But I'm getting to try fourdifferent things and and usually
(49:12):
I'm gonna make it worth mywhile to do that Cascades is
just a tap room and they Priceout your five ounce pours, and
so you can literally see yeah, Iwanted to what the pricing is
gonna be.
So the flight's always gonna bedifferent.
It's the same thing.
It's like if I go to peaks andpints, compared to buying a four
(49:33):
pack somewhere of tall boys, Iam paying Exponentially more to
fill my six pack at peaks than I, but yet If you showed me a six
pack that cost that much of thesame beer at the store, I would
tell you GTFO, I'm not payingthat.
Yeah, but the fact that I gotsix different years, I'm I'm
(49:56):
more okay with that.
I understand that difference.
So to me it's this balance andI've even done it like with with
the flights, like if there is aline, it's like can you give me
a piece of paper?
I'm gonna sit here and look anddo it.
Speaker 3 (50:10):
Help them, yeah clear your line like get to me when
you can yeah, like I know, I'm,I'm the.
Speaker 2 (50:16):
I Think there, I think the solution to a lot of
the price from this oneparticular brewer.
Speaker 3 (50:23):
There's a collection, but yeah.
Speaker 2 (50:25):
It's almost part of that is also On the customer.
I think there's a lot of peoplegoing in now into Bruce, an
older generation, who they'restarting to retire, cause I've
noticed I've go to a tap room orsomething there's a lot more
(50:46):
people with gray hair.
Speaker 3 (50:48):
It's cause we have gray hair now.
Speaker 1 (50:50):
Dude, it's shaved.
You can't tell.
Speaker 2 (50:52):
I just got a haircut the other day.
I scraped all over the ground.
Speaker 1 (50:57):
Oh, you mean when my kids started calling me sparkly
head.
Speaker 2 (51:00):
Nice, you're not calling you gray beard yet, no,
but you've got maybe a littleolder generation of folks who
have been working for the last20 years.
They're retiring and now all ofa sudden going in these tap
rooms going shit.
I just used to have rainier orHenry Weinhardt.
(51:22):
There was only two differentflavors of beer.
I want to try all this now andI think it sucks.
If the attitude is oh my God, Idon't want to pour you a flight
, that's fine.
If you don't want to do that,how are you going to get people
to try all your tasty beers Ifyou're a brewer and you want to
(51:43):
expand?
Speaker 1 (51:44):
it.
If you refuse to pour anythingless than a pint, piss off.
Speaker 3 (51:49):
Okay, so it ties into the last point, which is their
brand image.
So this is a 27 year old brewerand co-founder.
I won't name him becausesomebody's money is behind that.
I think flights are a relic ofa bygone era of the dad verse.
What does Gen Z like?
They don't like things theirdad likes.
Whatever my dad thought wascool in 2006 is not cool to me,
(52:14):
so that's just a spiteful.
Speaker 2 (52:16):
Yeah, it just seems that there was an added, the air
of attitude in this article ofmaybe you shouldn't own a
brewery.
Speaker 3 (52:24):
Well, they didn't pay for your brewery.
Speaker 1 (52:25):
Because if you're angry at customers, if you're
not going to offer, like and Iget there's some places that
don't offer flights yeah, andthat's fine and I'm okay with it
.
Totally fine.
But like it also is like youneed to then offer a schooner,
at least you need to offer asmaller pour, because, like, for
(52:47):
me, I still might order three,but like, going into a place
like there's I went to one inPelangamewa and it's like I
didn't even ask if they had aflight.
I know it's going to be therefor X amount of time and I just
thought, you know what?
I just want, whatever yourschooner, give me your less than
a pint size.
I usually say, like, do youhave a half pint?
(53:08):
And they give me whatever theclosest is, and I can try three
things.
I'm going to pay for them alland it's going to be fine.
But like I also don't need theflight, if I can do that sort of
thing.
And there are people who like apint of almost anything Is
enough, that's it, that's it'smore than they want.
(53:29):
Like they're, I'm fine with nothaving flights, I get it, I
understand.
And also, like some of them,like people go out of the way
and spend way too much money onthe like, the ridiculousness of
like we have this tray and forothers, like, hey, can I get a
flight?
Yeah, it's eight, bro, I don'tneed a split it with my buddy.
Speaker 3 (53:51):
Yeah, I don't want to be cheap, but yeah, I don't
need.
I won't remember what the firstone tasted, no, so just pour me
.
That's what.
Speaker 2 (53:59):
I was going to say Give me just four of these.
That's perfect.
Sorry, and that's going back toalso.
Speaker 1 (54:04):
And this is also.
I give me four of these andthat's my beer for the night.
Speaker 2 (54:08):
I'm done that's.
The other thing, too is whenthey talked about it being like
well, there's not enough.
Speaker 1 (54:13):
If you're giving me two ounce pours, yeah, that's
not enough.
Like that's a you know, butlike this is an idea, then I'm
going to order 16 or a schoonerof it.
Speaker 2 (54:25):
That's what a taster is four to five ounces.
Yeah, I'm getting the initialsof it.
Speaker 1 (54:29):
If you're telling me oh, you have to have, well,
number one, you're not sellingme a 13% Russian Imperial stout
in a pint, anyways, no.
So don't tell me that like, oh,there's not enough there for
you to reach the bottom, there'snot enough there for you to
reach the bottom of your pintglass to get complex, to get the
fuck out of here.
Yeah, so like, but being able todo four to five ounces, you can
(54:54):
get the idea of the beer, getthe full thing and if you really
want, you can take a full assmouthful of it and pound it to
get that profile.
If that's what I'm not, I'm not.
Speaker 2 (55:05):
You give me a pint.
I'm not drinking more than oneounce out of time out of the
pint, so a little two ouncetaster is a sip.
That's all I need.
Yeah, it's the flavor.
Speaker 3 (55:15):
So, even though it turned like more to the positive
, the fruity, sour swampcreature yes, we only have that
in pints.
Then I'm not trying it, bro,sorry.
After the fact, you may be ableto talk me into a pint of it,
but no, we only have pints.
Sorry, I'm not going to try it.
You may have made a deliciousbeer, but I'm not taking the
(55:35):
risk at 16 ounces on it.
No, it's not going to happen.
All right, I don't know, wedon't.
Speaker 2 (55:42):
these are two totally different beers, not even just
yeah, I mean, this is kind of aspecial episode.
Speaker 3 (55:48):
Swamp creature was a perfect St Patrick's Day.
Speaker 1 (55:51):
It was.
It was funny.
It's silly, bright green.
It got a little better by theend of it.
I'm telling you who's yourbrewing.
I would love to have somethingelse.
Speaker 2 (56:01):
Yeah, I'm never trying that one again.
So in about a month we're goingto have another.
Who's your brewing that rolledthe fruit there, it's on, there
you can find it.
Roll the fruit, kind ofmarijuana themed.
So it might be the review forour 420 episode.
Speaker 1 (56:26):
Oh, I heard you say something about that.
What you it was called whatRoll the fruits.
Yeah.
Purple label oh okay, there's abunch.
Yeah, roll the fruit.
Speaker 2 (56:38):
There's a banana split, mango kush.
You didn't get the mango kushone, they did not have that at
time of me building my crate,unfortunately Purple punch
Purple, punch Purple punch.
Speaker 1 (56:50):
That's what I'm talking about Purple punch.
Speaker 3 (56:53):
Be interested to see if it's probably purple.
Speaker 2 (56:56):
I would hope so.
In about a month we'll becracking the seal on that.
Speaker 1 (56:59):
All of these brews in this series are based on
popular cannabis strains.
Speaker 2 (57:03):
Yes, there you go.
Okay, all right.
Thoughts on Same thing, on my.
Okay, I'm going to echo.
On the fruit fusion.
It's a pistachio beer, it'sgreen.
I'm glad I had it.
I've got that flavor bank.
Now, that is a one time specialevent here, oh yeah.
(57:28):
And then the prison city rightin Vermont.
It's grown on me.
I like it.
That is one.
Sometimes it's a littledisservice for us because we sit
and do a quick taster.
I've had it, had like half of itsitting in the glass while we
(57:48):
sat and talked through the listand everything and that
resonance nature kind of grew onme so I'd be a fridge that Okay
, I'd be a fridge.
Speaker 1 (58:02):
It is one that, especially now that I know the
flavor, there's a time and placewhere that's the one that I
want, compared to like a moreClang, tiny West Coast or a hazy
like.
I wouldn't be mad about thatbeing in a rotation of something
like to me.
Maybe there's like a seasonthat you just kind of find that
fit for it.
But yeah, If that's in likesomehow a rotating IPA series or
(58:29):
something.
Speaker 3 (58:30):
I want to be interested to see what that riot
series is all about.
Yeah, what stories is thistrying to tell?
Speaker 1 (58:35):
And that'll be the next two is like, yeah, trying
another one, trying a differentstyle of it.
Speaker 2 (58:40):
Following them.
I want to wait till we get out.
I think they're going to,fingers crossed, to do one with
some hops.
We haven't Hmm Lately, becauseCitra and mosaic yeah.
Speaker 1 (58:52):
Is that what they used in that?
Yeah, so I would not have saidI could not.
Speaker 2 (58:56):
You could not tell me that was.
I could not pick up any of theCitra.
Speaker 1 (59:00):
I mean, I wonder, how much is the yeast?
Because they talked about itbeing there, was like a thing
about it, yeah, yeah.
Speaker 2 (59:08):
So I think a lot of is coming from that.
So, but I would I'm part of myIPA search now is let's find
some hops that we haven't seenbecause it felt like last year
it was the Citra, citra, citrayear of Citra mosaic nectar on.
We go to Iron Horse and he'slike, oh, here's our pallet of
(59:29):
nectar on.
I was like, oh, can't escape it.
Yeah, so that's going to bekind of my thing, but it's not a
bad St Patrick's.
Speaker 3 (59:38):
No, if I had those two.
Speaker 2 (59:40):
I had these two beers on St Patrick's Day, because it
is totally St Patrick's Day.
I'm wearing my beer shirt.
Speaker 3 (59:47):
Gonna have to wash it before St Patrick's Day.
Speaker 1 (59:49):
I have an Irish beer shirt.
Yes, I have a beer shirt.
Speaker 3 (59:55):
All right, anything to add on either of these beers?
No, yeah, I think we've talkedthem out.
Speaker 1 (01:00:02):
Yeah, green beer.
Speaker 3 (01:00:04):
We did it Way better than Bud Light for a green beer.
Yeah, on a craft beer reviewpodcast.
Speaker 2 (01:00:09):
Not mad about it.
Speaker 1 (01:00:10):
Well, we did American beers this time.
Last time I think I found alllike European versions of Irish
beers.
Speaker 3 (01:00:15):
An English Irish beer .
Speaker 1 (01:00:17):
I think the last time yeah.
Speaker 3 (01:00:19):
Cool, all right.
Well, our glasses are empty.
Hopefully yours are too.
Speaker 1 (01:00:29):
All right If you've enjoyed what you just heard,
make sure you subscribe to getnew episodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking we're not on the pod
you can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
Chad go by.
Office of War.
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