A few weeks ago, in a living room far, far, away...
Some scruffy looking nerf herders celebrated both upcoming holiday a bit early, and we are not mad about it. We start the party with Evil Twin Brewing's ETNYC Proudly Presents the Real Mexican Cake, a spicy, bold Imperial Stout. Next up, we blued ourselves with Magnify Brewing's Blue Milk, a fruited sour with an electric blue color.
As always, shout out to Tavour for making the Kessel Run to get both of these beers to our door.
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.
Brian (00:01):
uh, larson, back to top 10 now, after unlapping himself
nice.
Chad (00:09):
Well, this isn't a nascar podcast, this is a uh star wars,
and I was gonna say I was like,yeah what?
Brian (00:25):
Welcome to another episode of the American Beer
Review Podcast.
Chad (00:28):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Alec (00:33):
We're a group of friends who grew up in the Pacific
Northwest, giving us a jumpstart on our craft beer journey.
Brian (00:40):
Join us today.
While, brian, I pride myself onnot getting to know other
people so do not put that on meI pride myself on not getting to
know other people, so do notput that on me, alec.
Alec (00:45):
So the bananas up until like the 60s were an entirely
different species of banana.
Chad (00:51):
And Chad.
It hit me like a beck and barReview some beer, talk about
beer topics and whatever elsecomes up.
Brian (01:01):
We invite you to pour yourself a drink and hang out
with us.
Chad (01:05):
Yeah, welcome to.
Brian (01:05):
Star Wars.
What kind of nerdy stuff areyou going to hit me with?
Alec (01:07):
this week.
I got some comments on it, butyou want to run down what we're
going to drink today and then?
Chad (01:11):
Yeah, so today, on today's , what is it?
May the Cinco de Forth be withyou.
There you go.
Special we missed last year.
I had it in a crate, but wemissed the episode For Magnify
Brewing Blue Milk, a fruitedsmoothie-style sour, with blue
(01:33):
raspberry, coconut cream andvanilla ice cream weighing in at
5%.
A Mexican contingent of thisepisode from Evil Twin NYC
presents the real Mexican cakeat 12.9%, imperial style, with
cacao, nibs, cinnamon, habaneropepper and vanilla.
Alec (01:57):
I missed the 12.9 when I was doing my specific research.
Brian (02:00):
I heard him say it a few minutes ago, when he was talking
about something.
Chad (02:03):
You guys were complimenting last few episodes
ago about the light ABV.
Brian (02:12):
So revenge of the ABV?
I was not complaining.
Chad (02:14):
No, yeah, it was not a complaint and revenge of the
spicy beer.
Brian (02:20):
Wait, so hold on.
Chad (02:21):
Yeah, hold on so let's not start.
Brian (02:25):
Let's start with the spicy one.
So I got something to like easemy palate with.
Alec (02:30):
You're going to blow out your uh taste buds with the
spicy.
I guess I think it's fine.
It's not going to be that spicy, but we can do that.
Yeah, that's fine.
No, perfect Oddball.
This one is not a Roller, is it?
No, this is a normal.
Chad (02:42):
What's that one?
Okay, so I gave it a rollanyways.
Okay, when it was in the fridge.
So this is Imperial Stout.
So we're gonna go with the Evil.
The Real Mexican Cake RealMexican Cake.
Oh, sorry, e-t-n-y-c Presentsthe Real Mexican Cake.
Is the actual Full name, fullname From our friends At Evil
Twin Brewing.
(03:02):
You missed out on thegreenhouse, did you?
Brian (03:06):
get that it proudly presents, not just presents,
proudly presents.
Chad (03:09):
Damn it.
Alec (03:10):
Sorry.
Yes, I don't know why theylabeled it as ETNYC, because
they brew in two facilities, Ithink.
Chad (03:17):
Yeah, this is out of their NYC location.
Brian (03:21):
Oh, I guess that makes sense.
Chad (03:22):
And on some of their beers they label with ETNYT-N-Y-C.
Brian (03:25):
I did see, because there's like a body by E-T-N-Y-C
.
Yeah, I missed what.
Chad (03:31):
Oh, you missed out on mine and Alex's duo.
We did the Greenhouse aged onGreenhouse, dunkel aged on
American Oak Voters.
I think I watched it.
But yeah, I did pick up Uncleaged on American Oak voters.
I think I watched it.
But yeah, I probably I did pickup another evil twin greenhouse
series Um logger.
It is in the fridge for a laterdate.
Brian (03:54):
Did, did we decide?
Is evil twin one of thosethat's in, like one of those
conglomerates like, where, likethe kind of like the co-op thing
that we talked about one of thelast episodes?
Chad (04:05):
Not that I've seen, seen um, they're just, they got big
beautiful brewery and a tap roomand a restaurant, kind of just
doing it big, and I thinkthey're one of those folks that
do just a whole shitload ofbeers one day.
Brian (04:20):
Yeah, they're in a location called Dumbo.
They're ahead of the size.
Speaker 3 (04:26):
Small nano brewery, so this must be their.
Brian (04:28):
I took a video of the pours too.
It's a good one.
Yeah, I could have swore thatthey have some.
There's some kind ofdistribution thing with them.
Alec (04:38):
It's on camera.
I'm recording on this side.
Brian (04:41):
That you keep flashing in front of him.
Alec (04:43):
No, I don't have to take a separate video of the pores,
because they're on my camera now.
Brian (04:47):
Well, yeah, he's just going to have to pull the thing,
though, because you're going tolose the little.
It's going to be a little moviemagic.
The picture's underneath.
Oh yeah, it'll be a littlemovie magic.
That's why I don't worry toomuch about People are never
going to go and I'm looking atmy phone reading stuff because
you can't see down here.
Alec (05:06):
It's got more chocolate than heat.
Okay, I like hearing that.
Chad (05:10):
I'm not mad about that.
Yeah, I did a little sippy.
Alec (05:13):
Ooh, I mean, there's a little bit of a spice to it.
I haven't had to taste it yet,just the smell is nice.
It's not pepper belly.
Speaker 3 (05:18):
Pepper belly was very spice-free.
Chad (05:20):
This is very subtle.
A lot of that cinnamon comesthrough.
Brian (05:23):
I was going to say I wonder if the vanilla beans
maybe kind of helps to cut thata little bit.
Alec (05:29):
Well, the Mexican chocolate and Mexican cake is
not supposed to be like hot,it's just got a little spice.
Brian (05:36):
I think I've said this before, but I blindly ordered
one at that taproom that used tobe here and I got through.
I mean, it was like a 12 ounce,16 ounce pour, and I got
through a little bit and wasjust like, hey, can I just get
something different?
She's like oh, you don't likethat.
I'm like I didn't.
I didn't know it was going tobe hot, I'm talking like an
(05:57):
actual Mexican cake.
Alec (05:59):
Yeah, I've never had one.
It's spicy, but it's notsupposed to be like I need a
glass of milk to wash it down,so it's not supposed to be
overly spicy.
Brian (06:08):
Just a little bit of yeah , you're right, there's not a
lot to it, maybe like a.
It hits me like A wrecking ball.
Chad (06:15):
No, we should re-record this Our intros someday.
It's like they used it like thecinnamon.
There's a hint of it, but I getmore of the vanilla washing in
the back instead of heat rollingin.
This is very gorgeous.
Also, you told me this wasalmost 13%.
(06:38):
I wouldn't believe you.
There's not a lot of.
I'm not getting a ton.
Brian (06:43):
No, not a ton, but I like I get it though.
Chad (06:48):
It looks 13%.
I mean, it just looks like abig, dark, heavy beer, which it
is.
Alec (06:53):
What?
Pouring Nice head on the pourand I was reading maybe one of
the articles somebody posted ormaybe it was on my own Like you
should have, like the perfectpour without any head, is not
how you should drink beer.
Like it needs a little bit ofaeration.
Brian (07:08):
Oh, yeah, yeah, yeah, in the pouring Well, and that's why
, like you're, the properprotocols is like holding your
glass at like a 45-degree angle,like particularly coming off of
the tap.
Yeah, but also with this untilyou get about halfway, and then
you're straight up and downingit, and that's where.
(07:28):
So, if you're straight up anddowning it, you're going to get
all foam.
Alec (07:31):
Well, you guys didn't get perfect pores for me.
Brian (07:34):
But then if you're getting at least about halfway,
then it's kind of allowing it toramp up that foam to get that
last bit.
Yeah, I mean there's times Imean you just can't control it.
Um, sometimes I feel like thisnot that this one was, but
sometimes I feel like this isall you get, no matter what um
of the foam.
(07:54):
I think sometimes it has to dowith like how long particularly
like a uh barrel aged one hassat like how long have you aged
it?
for a long time, like.
Obviously the carbonation isn'tgoing to hold, it's been
transferred.
Chad (08:07):
If you do different casks a couple times and every, could
be something yeah there's alittle bit of that, um, but
that's why you burn it.
We're not burning any beertoday.
No, we're not burning anywherethis would be a burner.
Alec (08:18):
This this could do well.
Straight up how was the sourthat you burned straight up hour
straight.
Chad (08:25):
I haven't done the sour yet, you did I did you posted it
I did the ipa oh yeah, that wasan ipa, uh, but you could so
like I straight up, yeah we'regonna go down a little rabbit
hole.
So I did the fight, I did thevalhalla um chipotle yes okay,
straight up you could see on thecamera how much caramelization
stuck to, like the glass, sothat one got a lot of caramely.
(08:48):
But then I did, um, I did pulpythe ipa, that's right.
Brian (08:53):
That's what it was.
Yeah, and after I burned it.
Chad (08:55):
There was no caramelization on it, so it was
straight up.
Ipas are typically dry, sothere's not a lot of free sugar
to caramelize it but what gaveit?
It gave it the foamy head and Igot a little in that kind of
warm foam with that juiciness.
I got like a Straight up.
Straight up, I think my brainwas telling me oh, this tastes
(09:18):
like kind of a nice burnt orange.
Like when they flame an orangepeel on your martini.
Oh yeah, yeah, yeah.
Alec (09:28):
Kind of that thing, but it didn't on your martini straight
up with a mixed drink, not amixed drink.
Chad (09:31):
No, I just listen.
I I mean, I'm not a cocktailperson, but I was like manhattan
.
Brian (09:35):
Yeah, yeah I was like no, didn't they do that for the
vesper yeah, flaming yourmartini man.
They are.
Yeah, straight up I.
This is fine To me.
I mean, I'm a pepper wimp, yeah.
So like Straight up, I don't.
It would be a slow process forme to get through like a pint of
(09:57):
this Because it's catching inthe back of the throat.
Alec (09:59):
Yeah, that it's a little bit there.
It's not overly spicy, but it's.
Brian (10:02):
Yeah, and that's like again, not like every time he
puts it in, it's fine.
Chad (10:08):
My camera is so far away.
Brian (10:13):
Here I'll put it on Brian's there Straight up
straight up, but it this isdangerous.
Chad (10:16):
Now I can see what the camera actually looks like.
Now I know we're going to havelots of fun with this.
Brian (10:21):
Yeah, it's just got a little bit there, which is fine
it's.
I just tend to not drink 14%beers.
It's only 13%, 12.9%.
It's more the peppery stuffthat I really shy away from.
Chad (10:37):
But as far as peppers go, this is very.
It is more mild.
Alec (10:42):
It's got the chocolate, the vanilla, everything.
Chad (10:44):
Let's see as the recording goes on.
Brian (10:47):
How you're feeling about it.
Chad (10:48):
See how everyone's tum-tums doing, all these old
men tum-tums.
Brian (10:54):
I really am interested.
Straight up.
I could have swore they werepart of some kind of Straight up
, straight up Distribution.
Straight up, you didn't seeanything in your research.
I did very little.
Alec (11:09):
Evil Twins we've reviewed, like three of their beers.
Chad (11:11):
I didn't drill down too far, but I feel like, straight
up, straight up, straight up, Ifeel like there's something.
I don't know if it's anofficial co-op, or maybe they
just.
Alec (11:23):
They distribute within New York.
I know that.
Chad (11:25):
No, they can get it here.
I feel like they've done a fewcollabs too.
Sorry, directly.
Alec (11:32):
Through their website.
They distribute within thestate.
Maybe they were the one thatwas same day delivery Straight
up In New York, or somethinglike that.
Chad (11:42):
Oh, I think they've done a couple collabs with some other
breweries Straight up.
I don't want to say thatwithout, I think, an Instagram
post or something, I can look upwhat I've checked in with them
Straight up?
Brian (11:57):
Yeah, because I know I've had some of their stuff.
I was just looking and I'mpretty sure they although this
might not show up because it'sEvil Twin, the New York City Are
they categorizing that asseparate breweries?
Yes, separate breweries Fromwhat I saw online.
Alec (12:13):
That's kind of what I'm seeing too.
They have a couple differentbreweries Straight up.
A lot of them make the samestuff, but since they do so many
weird things, they're claimingthis.
This is the first time I'veseen this one claimed as an Evil
Twin New York City beer as astraight up evil twin, new york
city.
Chad (12:26):
Yeah uh beer.
This and this was specificallyon tabor, listed as etnyc, not
just evil twin bro.
Brian (12:33):
Yeah, and that's what I'm seeing.
No, but that's what I'm seeingtoo.
That's what I let's.
Let's look into that did Ithrow it?
Chad (12:39):
did I throw an extra c in there?
I think I did.
I wasn't paying that close, etc.
Nyc, straight up NYC.
Alec (12:45):
Straight up.
Brian (12:46):
Oh yeah that's ETC.
Alec (12:47):
That's where my brain went .
Brian (12:48):
Yeah, at least on Untapped.
There is Evil Twin Brewing andthen Evil Twin Brewing NYC.
Hmm, because Even More Brewinghas straight up probably one of
the best stouts that I've hadbefore called Even More Jesus,
and that is a 12% Imperial stoutand that is a 12% Imperial
style.
Chad (13:09):
And I tried to find that one after we talked about it on
last year's Easter, I think.
Brian (13:16):
They talk about it being like basically we talked about
that one season, one Fudge likeyeah, straight up, straight up.
Yeah, because the regular EvilTwin also does a lot of like
they have like we talk aboutlike dessert beers.
But Because the regular EvilTwin also does a lot of like
they have like we talk aboutlike dessert beers but like this
is literally like a biscottistyled beer.
Molotov Light, I think that'stheir IPA.
(13:36):
So yeah, they are kind ofrunning them separate.
Yeah, they I mean they have alot of stuff.
It's interesting they have tohave some kind of connection.
They do distribute out herewhat probably I mean mostly
bottle shop-wise, not likeyou're not going and getting
Evil Twin in like a grocerystore, but you can get it at
your bottle shops and thingslike that.
(13:56):
So what kind of distributionsetup do they have or who they
use?
I can't find kind of obviousstuff.
Chad (14:05):
I think they keep.
I think a lot of those folksthey keep it.
They got enough followinglocally.
Brian (14:12):
I thought this was right.
They're originallyinternational.
Okay, they're originated inDenmark, hmm.
Speaker 3 (14:21):
And kind of bounced around and then.
Brian (14:23):
So then, so they are not originally from the US, and then
now they have that New Yorklocation and that's like their
their evil twin.
Alec (14:37):
That's close.
So, talking about Star Wars.
Where's your guys' gear?
You knew we were recording May,the 4th day.
I mean you brought the beer.
Brian (14:52):
Yeah, I mean, when's the last time I actually remembered
to like coordinate with someone?
It's fine?
No, it's fine, it's the.
Chad (14:57):
Abrams area, or this green screen, something in Something
soulless and lifeless in thebackground.
Brian (15:05):
I do watch just about everything that comes in like
people, whether they get youknow good reviews or not.
I have watched pretty muchevery marvel and star wars thing
that comes up on disney plus Idid mandalorian and then most of
the book of boba, yeah, and Ididn't.
Alec (15:23):
I catch any of the rest of them.
My son was like waiting on meto watch it and at some point
I'm like I don't care, go for it.
Chad (15:31):
Mandalorian Boba, you didn't watch Andor, I did Andor
and I stopped after Andor.
Andor was so good yeah.
Alec (15:41):
I think it was the timing.
Didn't that drop during thesummer?
Yeah, it was.
Chad (15:46):
I didn't catch it when it dropped.
It was a.
It's the middle of winter.
It's dark outside.
Let's watch this.
Brian (15:53):
I honestly, in my brain, was almost just going to start
referencing from the Halo show,because that was the most recent
of that style that I watchedand I was like, nope, that's not
even close to what we'retalking about.
Alec (16:04):
I made it like three quarters of the way through that
one too, the second season orthe first one.
I didn't even start the secondseason.
Chad (16:09):
I powered through the second season.
Brian (16:11):
It's fine.
I mean, there's.
Chad (16:15):
I didn't read the books, so I've only seen one episode of
Fallout.
But everyone's right.
If you give one of the Nolanbrothers the keys to your video
game for a TV adaption, he'sgoing to knock it out of the
park.
Alec (16:29):
The guy who last episode kind of fell apart a little bit,
but until then it was prettygood.
Chad (16:36):
I've also been watching a lot of old 90s sitcoms where
it's like you had 30 episodes ayear.
You're busting out 30 episodesa year.
Every year there's maybe two orthree good episodes a season.
So yeah, modern, if you can getseven out of eight, six out of
eight, I'm happy.
Alec (16:55):
When it pushed Fallout 4 back onto the top selling games
lists.
Brian (16:59):
I might have read out I had a conversation with some
people.
I know because Fallout 4 is theonly one that I played.
There is the Fallout Sheltergame where you're just down in
there.
It's fine for just a time,killer messing around.
But Fallout 4 was the only oneI've played.
I really enjoyed it.
But people are talking about 3and New Vegas, although glitchy,
(17:20):
being actually better games.
I downloaded both of those andI've only played like maybe an
hour.
Alec (17:27):
I've never finished a Fallout game.
Brian (17:29):
Yeah, like there's so much going on, the amount of
stuff that's like do you want topick this up Like no dude, I do
not want an empty cup.
Alec (17:36):
Or like and managing the settlements and all that.
Brian (17:38):
Yeah.
Alec (17:40):
I probably played for like 20, 30 hours, yeah, but then at
some point I just it's also oneof the ones I forgot what I was
doing.
I forgot where I left the thingthat I needed, because I
haven't played in two weeks andnow I don't know where I'm
supposed to go.
I forget who I'm supposed to befriends with and I just go,
yeah.
Chad (17:59):
It turned into every time I log in oh, I need to go save
my eight settlements, repairthem.
Yeah Well, that's three hours,but I had fun with it.
Speaker 3 (18:08):
No, no, no.
Chad (18:09):
I'm sure I can't wait.
I hope Todd Howard actuallymakes a new one instead of just
going, hey, we're going to rollout Skyrim again, we're going to
do a Skyrim Because I neverplayed 76.
Alec (18:22):
That one got real bad reviews yeah, I didn't like it,
but it went to the online, onlynot always online.
You had you had the internetwhich is an instant pass for me.
Chad (18:31):
I'm out four.
Four was perfect for me.
You had the depth of three andnew bay.
You had the depth available,but you could also just pop in
and make stroke.
Speaker 3 (18:40):
Yeah, yeah see, this is how, anyway, I transition
into nerdy stuff that I knowabout, instead of just random
stuff.
Chad (18:46):
We'll do an Assassin's Creed episode someday, yeah, in.
Brian (18:53):
It is the one I have played every single version of,
except for the super tinyspinoff ones that they like.
All the main ones, yeah.
Alec (19:04):
Yeah, all right, this beer , I would have told you.
Two years ago I could notimagine drinking this beer and
being excited about seeing it.
Brian (19:12):
And now, you've drank so many other weird things.
Oh, it's a fruited sour.
Chad (19:16):
Yeah, easy A smoothie sour , that's blue, oh my God it is
blue, that is blue, it's blue.
Alec (19:22):
Oh my god, it is blue, that is blue.
It was a little aggressivelyrolled.
I didn't know what it was goingto.
You know what I'd rather haveit more aggressively rolled.
Brian (19:28):
It sprang out.
It definitely looked like youkilled somebody in one of those.
Alec (19:34):
Star Wars movies, yeah, basically.
Speaker 3 (19:38):
Imagine if you're.
Chad (19:39):
Skywalker squeezed out a glass of that.
Here's your beers for today.
Brian (19:46):
How about if the blue one was 12.9%?
That would make sense.
Alec (19:51):
Fruited sours.
I mean they can, but tend notto be as heavy.
Brian (19:55):
Yeah, like who's coming out next with like an imperial
Imperial sour, because that'sthe thing Somebody's got to do
it.
The smoothie sours, though, forthe most part, are like what?
6% yeah, with like an imperialImperial sour, because that's
the thing, somebody's got to doit.
The smoothie sours, though, forthe most part, are like what?
6%, yeah, like almost always,and this one's Is this one 5?
, yeah, 5 on the nose.
Chad (20:12):
It's like 5 to 6.
It's almost like that.
Well, part of it's like hey man, there's already just a bunch
of stuff in here.
We're not going to also make itsuper boozy on you.
We're a step away from a juiceproduct, almost A flavored
beverage product.
Brian (20:32):
I knew it was around.
I heard when they started itthat there was a thing.
Today I saw it in the storeNon-alcoholic White Claw.
I saw the tweets months ago.
I was waiting for it to thestore Non-alcoholic white claw.
Chad (20:43):
Oh yeah, I saw the tweets months ago, so LaCroix.
Brian (20:45):
I was waiting for it to show up In the alcohol section
Non-alcoholic white claw and I'mjust like what are we doing?
It's seltzer water.
Alec (20:55):
Yeah, we've had that forever.
Brian (20:56):
So we made seltzer water, we made boozy seltzer water, we
made boozy seltzer water.
And then we took the boozyseltzer water and we're like,
let's just, why don't we take?
Alec (21:04):
the alcohol out well, so they've got hard mountain dew.
I wonder how many years untilthey have non-alcoholic mountain
dew again.
Brian (21:10):
Yeah, I did finally drink the white uh, monster, the
beast, the white beast.
How was it?
It's not bad.
Yeah, it's not terrible, it'sgot it.
It reminded me of like backwhen I was 21 and there was um,
when you had the caffeine in thealcohol drinks and there was
the one that looked like alittle battery, like it had like
an orange top to the can sparks.
(21:32):
Yes, it's got that.
Like there definitely is almostlike an intentional, like there
is booze in this flavor to likekind of make you like realize
Because it's only 6%, but you'relike I'm definitely like
tasting booze and it's almostlike it's intentionally done to
like Well Sparks was in the FourLoko era, so that had caffeine
(21:53):
it actually did have caffeineyeah, back when I didn't drink
beer, that's what I drank.
What is the smell?
Yeah, okay.
Smell yeah okay, thank you,coconut, coconut.
Speaker 3 (22:00):
Yeah, it's coconut.
Alec (22:00):
Coconut cream.
Chad (22:01):
So that's the coconut, so we've got blue, raspberry,
coconut cream and vanilla icecream, so it's sunscreen.
Alec (22:06):
Smell.
Brian (22:13):
Yeah, I was going to say this is a poolside after you
re-fly.
Chad (22:14):
Are these the guys that did the Sunscreen, the Powerade
beer Powerade beer that we hadat the Powerade beer.
Brian (22:19):
This is very similar to the Powerade beer.
I feel like.
Chad (22:25):
Not Powerade.
Brian (22:26):
Sports drink, sports drink powder yes, almost a year
ago, yeah, yeah.
Chad (22:34):
I would not drink this at a NASCAR race.
Alec (22:39):
I'm bipolar.
I might drink this at aNASCARar race, just to mess with
you.
It's how much food coloringwent in to turn it that color of
blue?
It's a gorgeous blue.
Chad (22:53):
It's not natural, no, no, it almost matches my shirt.
Brian (22:58):
Actually it doesn't.
Alec (22:59):
I mean, I guess I feel like Luke Skywalker Drink my
blue milk.
I don't even remember when.
I mean, I guess I feel likeLuke Skywalker Drinking my blue
milk.
I don't even remember when Iget a little bottle.
Chad (23:05):
It was one of the new movies.
Yeah, oh, okay, yeah,unnecessary Gross Alien milking
scene.
Brian (23:12):
Oh, I'm glad I don't remember this.
Alec (23:13):
It looks like he's never drinking out of a cup before,
because it's all over.
Brian (23:16):
Yeah, see, so that was my thing is, if you're going to
drink this at Now, you've justgot alien milk all over you.
Chad (23:21):
Yeah, now you're just, then he shows up, ray shows up.
You just smell like rottenalien milk.
Brian (23:31):
That's what I was anticipating.
Is you, if you're drinking thisat a NASCAR race, is cracking
it, but you have to drink itlike, From like a foot away from
your head?
Chad (23:35):
Yeah, so it's just blue.
Alec (23:43):
Stone cold style.
You gotta see you crack it openpour it all over you.
Yeah, not at what five percent?
No, 20 bucks a four pack, yeah,probably pretty close yeah,
there's an extra one in thefridge it's interesting.
Chad (23:53):
It might be the one from last year, though, oh, I don't
know that with no, no, no, no, Igot.
I, uh, I took care of that one.
There's another one that'sfresh.
Alec (24:00):
I bought two this morning With coconut cream and vanilla
ice cream.
I don't want a year old.
Brian (24:06):
Yeah, what's the like drink?
Is there a drink by?
Or can I mean at least a can'ton?
Maybe?
No, we're looking at the greatstate of New Jersey there on the
side it is New Jersey.
Alec (24:20):
Canton Croftbrood in Fairfield of New Jersey.
There on the side it is NewJersey Canton Craft Brewed in
Fairfield, new Jersey.
It doesn't have a drink by datebut it's a sticker on a silver
can Right, but sometimes theystamp them on the bottom.
Brian (24:31):
I saw you trying not to spill it on your head while you
looked at it.
Alec (24:39):
It's like I said if I was looking at this, this would have
been like a pickle beer for metwo years ago.
Looking at it oh yeah, like I'mgonna go in I'm gonna try it,
but I guarantee I'm not gonnalike it.
Yeah, uh, versus going, we'vehad a lot of fruited sours yeah
really good this one.
Brian (24:55):
It's fine okay yeah, it's fine it um.
It reminds me a lot of thesports drink, but like a
slightly just different flavorprofile of it, the lactose
mouthfeel.
Alec (25:09):
It's a little that cloying .
Chad (25:11):
Yeah, yeah, that I'm getting that coconut cream
coating Maybe that's what it is,and the lactose too, I'm sure.
Let me have a little bit ofthis.
Brian (25:19):
Uh, yeah, well and I do kind of wonder too, I'm sure Let
me have a little bit of this,yeah Well.
And I do kind of wonder, like Iguess sort of with the regular
smoothie sours, but also likeparticularly this how much are
people like repeat customers ofthe blue milk, like, is there
(25:41):
someone who's like?
Speaker 3 (25:42):
blue milk's my favorite.
I get it every day.
Chad (25:44):
This is a novelty beer like entirely novelty beer.
Yeah I would think do they?
Brian (25:49):
is this a seasonal one, or do they very seasonal?
Chad (25:52):
uh like literally once a year on tabor it's like oh hey,
we got our, we got our.
Blue milk should be coming in.
Alec (25:58):
Okay, it's seasonal, for like this episode.
Chad (26:02):
Oh right, it's showing up early April, you better have it,
and then it's gone by the endof May.
This is one where theclassifications.
Alec (26:12):
just haven't caught up with the styles of beer, because
this is not a sour beer, but itfalls in there because they
don't.
Chad (26:20):
What else are you going to put it in?
It's a smoothie-style beer.
A good point.
Alec (26:22):
It's a smoothie style beer for sure, but a smoothie sour
is strange.
Yeah, this is, but the flavorwould have been weird if this
had been, if there was a tang tothis yeah, they're probably
used to the one you didn't openfrom last year.
The lactose in there is goingbad.
Brian (26:42):
But the idea is it being like a Milk-ish.
You can't then have it be sourno, that'd be bad and you have
to have.
Chad (26:51):
You couldn't do this without the blue raspberry,
because then it does look Reallybad If this was just white.
Alec (26:59):
Yeah, I do want.
Well, the color was the wholepoint.
Yes, the blue milk, right, thatis true.
But yes, if it was blue but hadno, I could use a little bit
Blue raspberry flavor.
Chad (27:10):
Maybe a little bit more of the blue raspberry yeah.
Alec (27:12):
I think so.
Chad (27:12):
That is what I need Not just the tartness at the front
end, not on the back end, likeyou, not on the back end, like
you said.
A sour finish on this.
I could have gone withoutcoconut pretty much always.
Brian (27:23):
That's how I feel yeah I feel like I'm.
Chad (27:26):
I didn't quite get all the vanilla ice cream.
You can have some more no, I'mgood.
Alec (27:31):
No, I've got this because it was chunky, but not overly,
so I don't think I was missinganything.
Oh right, bottom of the can.
Brian (27:38):
It's more fluid than that , yeah there was kind of like a
layer of something there.
Yeah, it's fine, it's May the4th.
Chad (27:51):
We did it.
We don't have to drink it again.
It was a pleasure to drink it.
Brian (27:57):
It's a funky, weird thing .
I'm down to try it, check itout one time.
Chad (28:02):
These are two funky, weird beers that I'm not mad about.
Alec (28:05):
Very seasonal appropriate, which is why they were on our
table A.
Brian (28:10):
Mexican-style beer.
That's not just someone makinga.
Chad (28:13):
Mexican lager.
These are a couple beers.
These would be great shareableson either your Cininking a.
Alec (28:24):
Mile or your May the 4th If you had a Star Wars
collection.
I do not, but if you had,Whatever You'd see the people on
, I was going to call them nerds, but I'd throw myself in there,
right?
What are you wearing over?
Chad (28:37):
there.
If you had, I got a.
Alec (28:38):
Star Wars t-shirt.
Chad (28:39):
Because nerds don't have beer podcasts.
Alec (28:41):
Yeah yeah, this would be perfect to throw on the shelf.
Oh yeah, just as part of thecollection.
It's not officially branded orlicensed, no, but with the
script and everything on there,they look clearly what they're
going for.
Chad (28:55):
It looks cool.
It's a cool looking, can it's?
Alec (28:57):
a simple look but it's a very cool looking.
Can.
It's a simple look, but it's avery cool looking can Are?
Chad (29:07):
you drinking either of these again.
I would do the Mexican cakeonce a year.
That's a once a year, nicelittle treat.
Alec (29:16):
I'd be interested in tasting this one again burnt.
Chad (29:19):
Yes, I'd do it in a taster , I'd have it in a schooner.
I don't think more than six oreight yeah.
Brian (29:28):
I'll probably take the Mexican cake over the blue milk.
Alec (29:32):
The blue milk.
We've talked about it for solong.
It was crazy to see it in theglass Would your?
Brian (29:38):
Is this going to turn your mouth blue if you drink an
entire pint?
No, it didn't really.
Yeah, no, it's disappointing.
Alec (29:48):
Maybe.
Huh, I said I didn't even thinkabout that.
Yeah, go home with the blue.
Brian (29:53):
That's what I know.
I'm like trying to think aboutit.
It was debating how much Iwanted to just stick my tongue
out, yeah.
Chad (30:01):
No, not on camera.
Don't do that.
Well, I just did so edit thatout, edit it out.
We're going to the white shot.
Brian (30:09):
Yeah, I mean it's fine.
Alec (30:12):
Yep, cool.
Anything else this episode?
No, we didn't stack any news.
Chad (30:17):
We have some, but I don't know if we're going to wait to
get to them.
Let's get the people Short andsweet double.
Speaker 3 (30:25):
Yeah.
Chad (30:26):
Get the people back To celebrating Whatever.
Early May, drinking Slash movieHoliday.
Brian (30:33):
Celebration holiday that you're celebrating Literally
warm weather Is my reason To goout and drop.
Alec (30:37):
Alright.
Well, our glasses are empty.
Hopefully yours are too.
Speaker 3 (30:42):
Catch you next time 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.
(31:04):
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
chad go buy.
Office of war.
uh, larson, back to top 10 now, after unlapping himself
nice.
Chad (00:09):
Well, this isn't a nascar podcast, this is a uh star wars,
and I was gonna say I was like,yeah what?
Brian (00:25):
Welcome to another episode of the American Beer
Review Podcast.
Chad (00:28):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Alec (00:33):
We're a group of friends who grew up in the Pacific
Northwest, giving us a jumpstart on our craft beer journey.
Brian (00:40):
Join us today.
While, brian, I pride myself onnot getting to know other
people so do not put that on meI pride myself on not getting to
know other people, so do notput that on me, alec.
Alec (00:45):
So the bananas up until like the 60s were an entirely
different species of banana.
Chad (00:51):
And Chad.
It hit me like a beck and barReview some beer, talk about
beer topics and whatever elsecomes up.
Brian (01:01):
We invite you to pour yourself a drink and hang out
with us.
Chad (01:05):
Yeah, welcome to.
Brian (01:05):
Star Wars.
What kind of nerdy stuff areyou going to hit me with?
Alec (01:07):
this week.
I got some comments on it, butyou want to run down what we're
going to drink today and then?
Chad (01:11):
Yeah, so today, on today's , what is it?
May the Cinco de Forth be withyou.
There you go.
Special we missed last year.
I had it in a crate, but wemissed the episode For Magnify
Brewing Blue Milk, a fruitedsmoothie-style sour, with blue
(01:33):
raspberry, coconut cream andvanilla ice cream weighing in at
5%.
A Mexican contingent of thisepisode from Evil Twin NYC
presents the real Mexican cakeat 12.9%, imperial style, with
cacao, nibs, cinnamon, habaneropepper and vanilla.
Alec (01:57):
I missed the 12.9 when I was doing my specific research.
Brian (02:00):
I heard him say it a few minutes ago, when he was talking
about something.
Chad (02:03):
You guys were complimenting last few episodes
ago about the light ABV.
Brian (02:12):
So revenge of the ABV?
I was not complaining.
Chad (02:14):
No, yeah, it was not a complaint and revenge of the
spicy beer.
Brian (02:20):
Wait, so hold on.
Chad (02:21):
Yeah, hold on so let's not start.
Brian (02:25):
Let's start with the spicy one.
So I got something to like easemy palate with.
Alec (02:30):
You're going to blow out your uh taste buds with the
spicy.
I guess I think it's fine.
It's not going to be that spicy, but we can do that.
Yeah, that's fine.
No, perfect Oddball.
This one is not a Roller, is it?
No, this is a normal.
Chad (02:42):
What's that one?
Okay, so I gave it a rollanyways.
Okay, when it was in the fridge.
So this is Imperial Stout.
So we're gonna go with the Evil.
The Real Mexican Cake RealMexican Cake.
Oh, sorry, e-t-n-y-c Presentsthe Real Mexican Cake.
Is the actual Full name, fullname From our friends At Evil
Twin Brewing.
(03:02):
You missed out on thegreenhouse, did you?
Brian (03:06):
get that it proudly presents, not just presents,
proudly presents.
Chad (03:09):
Damn it.
Alec (03:10):
Sorry.
Yes, I don't know why theylabeled it as ETNYC, because
they brew in two facilities, Ithink.
Chad (03:17):
Yeah, this is out of their NYC location.
Brian (03:21):
Oh, I guess that makes sense.
Chad (03:22):
And on some of their beers they label with ETNYT-N-Y-C.
Brian (03:25):
I did see, because there's like a body by E-T-N-Y-C
.
Yeah, I missed what.
Chad (03:31):
Oh, you missed out on mine and Alex's duo.
We did the Greenhouse aged onGreenhouse, dunkel aged on
American Oak Voters.
I think I watched it.
But yeah, I did pick up Uncleaged on American Oak voters.
I think I watched it.
But yeah, I probably I did pickup another evil twin greenhouse
series Um logger.
It is in the fridge for a laterdate.
Brian (03:54):
Did, did we decide?
Is evil twin one of thosethat's in, like one of those
conglomerates like, where, likethe kind of like the co-op thing
that we talked about one of thelast episodes?
Chad (04:05):
Not that I've seen, seen um, they're just, they got big
beautiful brewery and a tap roomand a restaurant, kind of just
doing it big, and I thinkthey're one of those folks that
do just a whole shitload ofbeers one day.
Brian (04:20):
Yeah, they're in a location called Dumbo.
They're ahead of the size.
Speaker 3 (04:26):
Small nano brewery, so this must be their.
Brian (04:28):
I took a video of the pours too.
It's a good one.
Yeah, I could have swore thatthey have some.
There's some kind ofdistribution thing with them.
Alec (04:38):
It's on camera.
I'm recording on this side.
Brian (04:41):
That you keep flashing in front of him.
Alec (04:43):
No, I don't have to take a separate video of the pores,
because they're on my camera now.
Brian (04:47):
Well, yeah, he's just going to have to pull the thing,
though, because you're going tolose the little.
It's going to be a little moviemagic.
The picture's underneath.
Oh yeah, it'll be a littlemovie magic.
That's why I don't worry toomuch about People are never
going to go and I'm looking atmy phone reading stuff because
you can't see down here.
Alec (05:06):
It's got more chocolate than heat.
Okay, I like hearing that.
Chad (05:10):
I'm not mad about that.
Yeah, I did a little sippy.
Alec (05:13):
Ooh, I mean, there's a little bit of a spice to it.
I haven't had to taste it yet,just the smell is nice.
It's not pepper belly.
Speaker 3 (05:18):
Pepper belly was very spice-free.
Chad (05:20):
This is very subtle.
A lot of that cinnamon comesthrough.
Brian (05:23):
I was going to say I wonder if the vanilla beans
maybe kind of helps to cut thata little bit.
Alec (05:29):
Well, the Mexican chocolate and Mexican cake is
not supposed to be like hot,it's just got a little spice.
Brian (05:36):
I think I've said this before, but I blindly ordered
one at that taproom that used tobe here and I got through.
I mean, it was like a 12 ounce,16 ounce pour, and I got
through a little bit and wasjust like, hey, can I just get
something different?
She's like oh, you don't likethat.
I'm like I didn't.
I didn't know it was going tobe hot, I'm talking like an
(05:57):
actual Mexican cake.
Alec (05:59):
Yeah, I've never had one.
It's spicy, but it's notsupposed to be like I need a
glass of milk to wash it down,so it's not supposed to be
overly spicy.
Brian (06:08):
Just a little bit of yeah , you're right, there's not a
lot to it, maybe like a.
It hits me like A wrecking ball.
Chad (06:15):
No, we should re-record this Our intros someday.
It's like they used it like thecinnamon.
There's a hint of it, but I getmore of the vanilla washing in
the back instead of heat rollingin.
This is very gorgeous.
Also, you told me this wasalmost 13%.
(06:38):
I wouldn't believe you.
There's not a lot of.
I'm not getting a ton.
Brian (06:43):
No, not a ton, but I like I get it though.
Chad (06:48):
It looks 13%.
I mean, it just looks like abig, dark, heavy beer, which it
is.
Alec (06:53):
What?
Pouring Nice head on the pourand I was reading maybe one of
the articles somebody posted ormaybe it was on my own Like you
should have, like the perfectpour without any head, is not
how you should drink beer.
Like it needs a little bit ofaeration.
Brian (07:08):
Oh, yeah, yeah, yeah, in the pouring Well, and that's why
, like you're, the properprotocols is like holding your
glass at like a 45-degree angle,like particularly coming off of
the tap.
Yeah, but also with this untilyou get about halfway, and then
you're straight up and downingit, and that's where.
(07:28):
So, if you're straight up anddowning it, you're going to get
all foam.
Alec (07:31):
Well, you guys didn't get perfect pores for me.
Brian (07:34):
But then if you're getting at least about halfway,
then it's kind of allowing it toramp up that foam to get that
last bit.
Yeah, I mean there's times Imean you just can't control it.
Um, sometimes I feel like thisnot that this one was, but
sometimes I feel like this isall you get, no matter what um
of the foam.
(07:54):
I think sometimes it has to dowith like how long particularly
like a uh barrel aged one hassat like how long have you aged
it?
for a long time, like.
Obviously the carbonation isn'tgoing to hold, it's been
transferred.
Chad (08:07):
If you do different casks a couple times and every, could
be something yeah there's alittle bit of that, um, but
that's why you burn it.
We're not burning any beertoday.
No, we're not burning anywherethis would be a burner.
Alec (08:18):
This this could do well.
Straight up how was the sourthat you burned straight up hour
straight.
Chad (08:25):
I haven't done the sour yet, you did I did you posted it
I did the ipa oh yeah, that wasan ipa, uh, but you could so
like I straight up, yeah we'regonna go down a little rabbit
hole.
So I did the fight, I did thevalhalla um chipotle yes okay,
straight up you could see on thecamera how much caramelization
stuck to, like the glass, sothat one got a lot of caramely.
(08:48):
But then I did, um, I did pulpythe ipa, that's right.
Brian (08:53):
That's what it was.
Yeah, and after I burned it.
Chad (08:55):
There was no caramelization on it, so it was
straight up.
Ipas are typically dry, sothere's not a lot of free sugar
to caramelize it but what gaveit?
It gave it the foamy head and Igot a little in that kind of
warm foam with that juiciness.
I got like a Straight up.
Straight up, I think my brainwas telling me oh, this tastes
(09:18):
like kind of a nice burnt orange.
Like when they flame an orangepeel on your martini.
Oh yeah, yeah, yeah.
Alec (09:28):
Kind of that thing, but it didn't on your martini straight
up with a mixed drink, not amixed drink.
Chad (09:31):
No, I just listen.
I I mean, I'm not a cocktailperson, but I was like manhattan
.
Brian (09:35):
Yeah, yeah I was like no, didn't they do that for the
vesper yeah, flaming yourmartini man.
They are.
Yeah, straight up I.
This is fine To me.
I mean, I'm a pepper wimp, yeah.
So like Straight up, I don't.
It would be a slow process forme to get through like a pint of
(09:57):
this Because it's catching inthe back of the throat.
Alec (09:59):
Yeah, that it's a little bit there.
It's not overly spicy, but it's.
Brian (10:02):
Yeah, and that's like again, not like every time he
puts it in, it's fine.
Chad (10:08):
My camera is so far away.
Brian (10:13):
Here I'll put it on Brian's there Straight up
straight up, but it this isdangerous.
Chad (10:16):
Now I can see what the camera actually looks like.
Now I know we're going to havelots of fun with this.
Brian (10:21):
Yeah, it's just got a little bit there, which is fine
it's.
I just tend to not drink 14%beers.
It's only 13%, 12.9%.
It's more the peppery stuffthat I really shy away from.
Chad (10:37):
But as far as peppers go, this is very.
It is more mild.
Alec (10:42):
It's got the chocolate, the vanilla, everything.
Chad (10:44):
Let's see as the recording goes on.
Brian (10:47):
How you're feeling about it.
Chad (10:48):
See how everyone's tum-tums doing, all these old
men tum-tums.
Brian (10:54):
I really am interested.
Straight up.
I could have swore they werepart of some kind of Straight up
, straight up Distribution.
Straight up, you didn't seeanything in your research.
I did very little.
Alec (11:09):
Evil Twins we've reviewed, like three of their beers.
Chad (11:11):
I didn't drill down too far, but I feel like, straight
up, straight up, straight up, Ifeel like there's something.
I don't know if it's anofficial co-op, or maybe they
just.
Alec (11:23):
They distribute within New York.
I know that.
Chad (11:25):
No, they can get it here.
I feel like they've done a fewcollabs too.
Sorry, directly.
Alec (11:32):
Through their website.
They distribute within thestate.
Maybe they were the one thatwas same day delivery Straight
up In New York, or somethinglike that.
Chad (11:42):
Oh, I think they've done a couple collabs with some other
breweries Straight up.
I don't want to say thatwithout, I think, an Instagram
post or something, I can look upwhat I've checked in with them
Straight up?
Brian (11:57):
Yeah, because I know I've had some of their stuff.
I was just looking and I'mpretty sure they although this
might not show up because it'sEvil Twin, the New York City Are
they categorizing that asseparate breweries?
Yes, separate breweries Fromwhat I saw online.
Alec (12:13):
That's kind of what I'm seeing too.
They have a couple differentbreweries Straight up.
A lot of them make the samestuff, but since they do so many
weird things, they're claimingthis.
This is the first time I'veseen this one claimed as an Evil
Twin New York City beer as astraight up evil twin, new york
city.
Chad (12:26):
Yeah uh beer.
This and this was specificallyon tabor, listed as etnyc, not
just evil twin bro.
Brian (12:33):
Yeah, and that's what I'm seeing.
No, but that's what I'm seeingtoo.
That's what I let's.
Let's look into that did Ithrow it?
Chad (12:39):
did I throw an extra c in there?
I think I did.
I wasn't paying that close, etc.
Nyc, straight up NYC.
Alec (12:45):
Straight up.
Brian (12:46):
Oh yeah that's ETC.
Alec (12:47):
That's where my brain went .
Brian (12:48):
Yeah, at least on Untapped.
There is Evil Twin Brewing andthen Evil Twin Brewing NYC.
Hmm, because Even More Brewinghas straight up probably one of
the best stouts that I've hadbefore called Even More Jesus,
and that is a 12% Imperial stoutand that is a 12% Imperial
style.
Chad (13:09):
And I tried to find that one after we talked about it on
last year's Easter, I think.
Brian (13:16):
They talk about it being like basically we talked about
that one season, one Fudge likeyeah, straight up, straight up.
Yeah, because the regular EvilTwin also does a lot of like
they have like we talk aboutlike dessert beers.
But Because the regular EvilTwin also does a lot of like
they have like we talk aboutlike dessert beers but like this
is literally like a biscottistyled beer.
Molotov Light, I think that'stheir IPA.
(13:36):
So yeah, they are kind ofrunning them separate.
Yeah, they I mean they have alot of stuff.
It's interesting they have tohave some kind of connection.
They do distribute out herewhat probably I mean mostly
bottle shop-wise, not likeyou're not going and getting
Evil Twin in like a grocerystore, but you can get it at
your bottle shops and thingslike that.
(13:56):
So what kind of distributionsetup do they have or who they
use?
I can't find kind of obviousstuff.
Chad (14:05):
I think they keep.
I think a lot of those folksthey keep it.
They got enough followinglocally.
Brian (14:12):
I thought this was right.
They're originallyinternational.
Okay, they're originated inDenmark, hmm.
Speaker 3 (14:21):
And kind of bounced around and then.
Brian (14:23):
So then, so they are not originally from the US, and then
now they have that New Yorklocation and that's like their
their evil twin.
Alec (14:37):
That's close.
So, talking about Star Wars.
Where's your guys' gear?
You knew we were recording May,the 4th day.
I mean you brought the beer.
Brian (14:52):
Yeah, I mean, when's the last time I actually remembered
to like coordinate with someone?
It's fine?
No, it's fine, it's the.
Chad (14:57):
Abrams area, or this green screen, something in Something
soulless and lifeless in thebackground.
Brian (15:05):
I do watch just about everything that comes in like
people, whether they get youknow good reviews or not.
I have watched pretty muchevery marvel and star wars thing
that comes up on disney plus Idid mandalorian and then most of
the book of boba, yeah, and Ididn't.
Alec (15:23):
I catch any of the rest of them.
My son was like waiting on meto watch it and at some point
I'm like I don't care, go for it.
Chad (15:31):
Mandalorian Boba, you didn't watch Andor, I did Andor
and I stopped after Andor.
Andor was so good yeah.
Alec (15:41):
I think it was the timing.
Didn't that drop during thesummer?
Yeah, it was.
Chad (15:46):
I didn't catch it when it dropped.
It was a.
It's the middle of winter.
It's dark outside.
Let's watch this.
Brian (15:53):
I honestly, in my brain, was almost just going to start
referencing from the Halo show,because that was the most recent
of that style that I watchedand I was like, nope, that's not
even close to what we'retalking about.
Alec (16:04):
I made it like three quarters of the way through that
one too, the second season orthe first one.
I didn't even start the secondseason.
Chad (16:09):
I powered through the second season.
Brian (16:11):
It's fine.
I mean, there's.
Chad (16:15):
I didn't read the books, so I've only seen one episode of
Fallout.
But everyone's right.
If you give one of the Nolanbrothers the keys to your video
game for a TV adaption, he'sgoing to knock it out of the
park.
Alec (16:29):
The guy who last episode kind of fell apart a little bit,
but until then it was prettygood.
Chad (16:36):
I've also been watching a lot of old 90s sitcoms where
it's like you had 30 episodes ayear.
You're busting out 30 episodesa year.
Every year there's maybe two orthree good episodes a season.
So yeah, modern, if you can getseven out of eight, six out of
eight, I'm happy.
Alec (16:55):
When it pushed Fallout 4 back onto the top selling games
lists.
Brian (16:59):
I might have read out I had a conversation with some
people.
I know because Fallout 4 is theonly one that I played.
There is the Fallout Sheltergame where you're just down in
there.
It's fine for just a time,killer messing around.
But Fallout 4 was the only oneI've played.
I really enjoyed it.
But people are talking about 3and New Vegas, although glitchy,
(17:20):
being actually better games.
I downloaded both of those andI've only played like maybe an
hour.
Alec (17:27):
I've never finished a Fallout game.
Brian (17:29):
Yeah, like there's so much going on, the amount of
stuff that's like do you want topick this up Like no dude, I do
not want an empty cup.
Alec (17:36):
Or like and managing the settlements and all that.
Brian (17:38):
Yeah.
Alec (17:40):
I probably played for like 20, 30 hours, yeah, but then at
some point I just it's also oneof the ones I forgot what I was
doing.
I forgot where I left the thingthat I needed, because I
haven't played in two weeks andnow I don't know where I'm
supposed to go.
I forget who I'm supposed to befriends with and I just go,
yeah.
Chad (17:59):
It turned into every time I log in oh, I need to go save
my eight settlements, repairthem.
Yeah Well, that's three hours,but I had fun with it.
Speaker 3 (18:08):
No, no, no.
Chad (18:09):
I'm sure I can't wait.
I hope Todd Howard actuallymakes a new one instead of just
going, hey, we're going to rollout Skyrim again, we're going to
do a Skyrim Because I neverplayed 76.
Alec (18:22):
That one got real bad reviews yeah, I didn't like it,
but it went to the online, onlynot always online.
You had you had the internetwhich is an instant pass for me.
Chad (18:31):
I'm out four.
Four was perfect for me.
You had the depth of three andnew bay.
You had the depth available,but you could also just pop in
and make stroke.
Speaker 3 (18:40):
Yeah, yeah see, this is how, anyway, I transition
into nerdy stuff that I knowabout, instead of just random
stuff.
Chad (18:46):
We'll do an Assassin's Creed episode someday, yeah, in.
Brian (18:53):
It is the one I have played every single version of,
except for the super tinyspinoff ones that they like.
All the main ones, yeah.
Alec (19:04):
Yeah, all right, this beer , I would have told you.
Two years ago I could notimagine drinking this beer and
being excited about seeing it.
Brian (19:12):
And now, you've drank so many other weird things.
Oh, it's a fruited sour.
Chad (19:16):
Yeah, easy A smoothie sour , that's blue, oh my God it is
blue, that is blue, it's blue.
Alec (19:22):
Oh my god, it is blue, that is blue.
It was a little aggressivelyrolled.
I didn't know what it was goingto.
You know what I'd rather haveit more aggressively rolled.
Brian (19:28):
It sprang out.
It definitely looked like youkilled somebody in one of those.
Alec (19:34):
Star Wars movies, yeah, basically.
Speaker 3 (19:38):
Imagine if you're.
Chad (19:39):
Skywalker squeezed out a glass of that.
Here's your beers for today.
Brian (19:46):
How about if the blue one was 12.9%?
That would make sense.
Alec (19:51):
Fruited sours.
I mean they can, but tend notto be as heavy.
Brian (19:55):
Yeah, like who's coming out next with like an imperial
Imperial sour, because that'sthe thing Somebody's got to do
it.
The smoothie sours, though, forthe most part, are like what?
6% yeah, with like an imperialImperial sour, because that's
the thing, somebody's got to doit.
The smoothie sours, though, forthe most part, are like what?
6%, yeah, like almost always,and this one's Is this one 5?
, yeah, 5 on the nose.
Chad (20:12):
It's like 5 to 6.
It's almost like that.
Well, part of it's like hey man, there's already just a bunch
of stuff in here.
We're not going to also make itsuper boozy on you.
We're a step away from a juiceproduct, almost A flavored
beverage product.
Brian (20:32):
I knew it was around.
I heard when they started itthat there was a thing.
Today I saw it in the storeNon-alcoholic White Claw.
I saw the tweets months ago.
I was waiting for it to thestore Non-alcoholic white claw.
Chad (20:43):
Oh yeah, I saw the tweets months ago, so LaCroix.
Brian (20:45):
I was waiting for it to show up In the alcohol section
Non-alcoholic white claw and I'mjust like what are we doing?
It's seltzer water.
Alec (20:55):
Yeah, we've had that forever.
Brian (20:56):
So we made seltzer water, we made boozy seltzer water, we
made boozy seltzer water.
And then we took the boozyseltzer water and we're like,
let's just, why don't we take?
Alec (21:04):
the alcohol out well, so they've got hard mountain dew.
I wonder how many years untilthey have non-alcoholic mountain
dew again.
Brian (21:10):
Yeah, I did finally drink the white uh, monster, the
beast, the white beast.
How was it?
It's not bad.
Yeah, it's not terrible, it'sgot it.
It reminded me of like backwhen I was 21 and there was um,
when you had the caffeine in thealcohol drinks and there was
the one that looked like alittle battery, like it had like
an orange top to the can sparks.
(21:32):
Yes, it's got that.
Like there definitely is almostlike an intentional, like there
is booze in this flavor to likekind of make you like realize
Because it's only 6%, but you'relike I'm definitely like
tasting booze and it's almostlike it's intentionally done to
like Well Sparks was in the FourLoko era, so that had caffeine
(21:53):
it actually did have caffeineyeah, back when I didn't drink
beer, that's what I drank.
What is the smell?
Yeah, okay.
Smell yeah okay, thank you,coconut, coconut.
Speaker 3 (22:00):
Yeah, it's coconut.
Alec (22:00):
Coconut cream.
Chad (22:01):
So that's the coconut, so we've got blue, raspberry,
coconut cream and vanilla icecream, so it's sunscreen.
Alec (22:06):
Smell.
Brian (22:13):
Yeah, I was going to say this is a poolside after you
re-fly.
Chad (22:14):
Are these the guys that did the Sunscreen, the Powerade
beer Powerade beer that we hadat the Powerade beer.
Brian (22:19):
This is very similar to the Powerade beer.
I feel like.
Chad (22:25):
Not Powerade.
Brian (22:26):
Sports drink, sports drink powder yes, almost a year
ago, yeah, yeah.
Chad (22:34):
I would not drink this at a NASCAR race.
Alec (22:39):
I'm bipolar.
I might drink this at aNASCARar race, just to mess with
you.
It's how much food coloringwent in to turn it that color of
blue?
It's a gorgeous blue.
Chad (22:53):
It's not natural, no, no, it almost matches my shirt.
Brian (22:58):
Actually it doesn't.
Alec (22:59):
I mean, I guess I feel like Luke Skywalker Drink my
blue milk.
I don't even remember when.
I mean, I guess I feel likeLuke Skywalker Drinking my blue
milk.
I don't even remember when Iget a little bottle.
Chad (23:05):
It was one of the new movies.
Yeah, oh, okay, yeah,unnecessary Gross Alien milking
scene.
Brian (23:12):
Oh, I'm glad I don't remember this.
Alec (23:13):
It looks like he's never drinking out of a cup before,
because it's all over.
Brian (23:16):
Yeah, see, so that was my thing is, if you're going to
drink this at Now, you've justgot alien milk all over you.
Chad (23:21):
Yeah, now you're just, then he shows up, ray shows up.
You just smell like rottenalien milk.
Brian (23:31):
That's what I was anticipating.
Is you, if you're drinking thisat a NASCAR race, is cracking
it, but you have to drink itlike, From like a foot away from
your head?
Chad (23:35):
Yeah, so it's just blue.
Alec (23:43):
Stone cold style.
You gotta see you crack it openpour it all over you.
Yeah, not at what five percent?
No, 20 bucks a four pack, yeah,probably pretty close yeah,
there's an extra one in thefridge it's interesting.
Chad (23:53):
It might be the one from last year, though, oh, I don't
know that with no, no, no, no, Igot.
I, uh, I took care of that one.
There's another one that'sfresh.
Alec (24:00):
I bought two this morning With coconut cream and vanilla
ice cream.
I don't want a year old.
Brian (24:06):
Yeah, what's the like drink?
Is there a drink by?
Or can I mean at least a can'ton?
Maybe?
No, we're looking at the greatstate of New Jersey there on the
side it is New Jersey.
Alec (24:20):
Canton Croftbrood in Fairfield of New Jersey.
There on the side it is NewJersey Canton Craft Brewed in
Fairfield, new Jersey.
It doesn't have a drink by datebut it's a sticker on a silver
can Right, but sometimes theystamp them on the bottom.
Brian (24:31):
I saw you trying not to spill it on your head while you
looked at it.
Alec (24:39):
It's like I said if I was looking at this, this would have
been like a pickle beer for metwo years ago.
Looking at it oh yeah, like I'mgonna go in I'm gonna try it,
but I guarantee I'm not gonnalike it.
Yeah, uh, versus going, we'vehad a lot of fruited sours yeah
really good this one.
Brian (24:55):
It's fine okay yeah, it's fine it um.
It reminds me a lot of thesports drink, but like a
slightly just different flavorprofile of it, the lactose
mouthfeel.
Alec (25:09):
It's a little that cloying .
Chad (25:11):
Yeah, yeah, that I'm getting that coconut cream
coating Maybe that's what it is,and the lactose too, I'm sure.
Let me have a little bit ofthis.
Brian (25:19):
Uh, yeah, well and I do kind of wonder too, I'm sure Let
me have a little bit of this,yeah Well.
And I do kind of wonder, like Iguess sort of with the regular
smoothie sours, but also likeparticularly this how much are
people like repeat customers ofthe blue milk, like, is there
(25:41):
someone who's like?
Speaker 3 (25:42):
blue milk's my favorite.
I get it every day.
Chad (25:44):
This is a novelty beer like entirely novelty beer.
Yeah I would think do they?
Brian (25:49):
is this a seasonal one, or do they very seasonal?
Chad (25:52):
uh like literally once a year on tabor it's like oh hey,
we got our, we got our.
Blue milk should be coming in.
Alec (25:58):
Okay, it's seasonal, for like this episode.
Chad (26:02):
Oh right, it's showing up early April, you better have it,
and then it's gone by the endof May.
This is one where theclassifications.
Alec (26:12):
just haven't caught up with the styles of beer, because
this is not a sour beer, but itfalls in there because they
don't.
Chad (26:20):
What else are you going to put it in?
It's a smoothie-style beer.
A good point.
Alec (26:22):
It's a smoothie style beer for sure, but a smoothie sour
is strange.
Yeah, this is, but the flavorwould have been weird if this
had been, if there was a tang tothis yeah, they're probably
used to the one you didn't openfrom last year.
The lactose in there is goingbad.
Brian (26:42):
But the idea is it being like a Milk-ish.
You can't then have it be sourno, that'd be bad and you have
to have.
Chad (26:51):
You couldn't do this without the blue raspberry,
because then it does look Reallybad If this was just white.
Alec (26:59):
Yeah, I do want.
Well, the color was the wholepoint.
Yes, the blue milk, right, thatis true.
But yes, if it was blue but hadno, I could use a little bit
Blue raspberry flavor.
Chad (27:10):
Maybe a little bit more of the blue raspberry yeah.
Alec (27:12):
I think so.
Chad (27:12):
That is what I need Not just the tartness at the front
end, not on the back end, likeyou, not on the back end, like
you said.
A sour finish on this.
I could have gone withoutcoconut pretty much always.
Brian (27:23):
That's how I feel yeah I feel like I'm.
Chad (27:26):
I didn't quite get all the vanilla ice cream.
You can have some more no, I'mgood.
Alec (27:31):
No, I've got this because it was chunky, but not overly,
so I don't think I was missinganything.
Oh right, bottom of the can.
Brian (27:38):
It's more fluid than that , yeah there was kind of like a
layer of something there.
Yeah, it's fine, it's May the4th.
Chad (27:51):
We did it.
We don't have to drink it again.
It was a pleasure to drink it.
Brian (27:57):
It's a funky, weird thing .
I'm down to try it, check itout one time.
Chad (28:02):
These are two funky, weird beers that I'm not mad about.
Alec (28:05):
Very seasonal appropriate, which is why they were on our
table A.
Brian (28:10):
Mexican-style beer.
That's not just someone makinga.
Chad (28:13):
Mexican lager.
These are a couple beers.
These would be great shareableson either your Cininking a.
Alec (28:24):
Mile or your May the 4th If you had a Star Wars
collection.
I do not, but if you had,Whatever You'd see the people on
, I was going to call them nerds, but I'd throw myself in there,
right?
What are you wearing over?
Chad (28:37):
there.
If you had, I got a.
Alec (28:38):
Star Wars t-shirt.
Chad (28:39):
Because nerds don't have beer podcasts.
Alec (28:41):
Yeah yeah, this would be perfect to throw on the shelf.
Oh yeah, just as part of thecollection.
It's not officially branded orlicensed, no, but with the
script and everything on there,they look clearly what they're
going for.
Chad (28:55):
It looks cool.
It's a cool looking, can it's?
Alec (28:57):
a simple look but it's a very cool looking.
Can.
It's a simple look, but it's avery cool looking can Are?
Chad (29:07):
you drinking either of these again.
I would do the Mexican cakeonce a year.
That's a once a year, nicelittle treat.
Alec (29:16):
I'd be interested in tasting this one again burnt.
Chad (29:19):
Yes, I'd do it in a taster , I'd have it in a schooner.
I don't think more than six oreight yeah.
Brian (29:28):
I'll probably take the Mexican cake over the blue milk.
Alec (29:32):
The blue milk.
We've talked about it for solong.
It was crazy to see it in theglass Would your?
Brian (29:38):
Is this going to turn your mouth blue if you drink an
entire pint?
No, it didn't really.
Yeah, no, it's disappointing.
Alec (29:48):
Maybe.
Huh, I said I didn't even thinkabout that.
Yeah, go home with the blue.
Brian (29:53):
That's what I know.
I'm like trying to think aboutit.
It was debating how much Iwanted to just stick my tongue
out, yeah.
Chad (30:01):
No, not on camera.
Don't do that.
Well, I just did so edit thatout, edit it out.
We're going to the white shot.
Brian (30:09):
Yeah, I mean it's fine.
Alec (30:12):
Yep, cool.
Anything else this episode?
No, we didn't stack any news.
Chad (30:17):
We have some, but I don't know if we're going to wait to
get to them.
Let's get the people Short andsweet double.
Speaker 3 (30:25):
Yeah.
Chad (30:26):
Get the people back To celebrating Whatever.
Early May, drinking Slash movieHoliday.
Brian (30:33):
Celebration holiday that you're celebrating Literally
warm weather Is my reason To goout and drop.
Alec (30:37):
Alright.
Well, our glasses are empty.
Hopefully yours are too.
Speaker 3 (30:42):
Catch you next time 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.
(31:04):
You can follow us on socialmedia at a beer review.
Feel free to send us any beersuggestions that we can make
chad go buy.
Office of war.
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