May 24, 2024 • 18 mins
On today's review, Alec and Chad reap the karma from subjecting Brian to the Pickle Agony. We dive ashtray-first into Cellarmaker Brewing Company's Coffee and Cigarettes, a tasty smoked coffee porter that sent a couple of the crew for a loop. We still manage to chat about NASCAR a bit and a have a lively discussion about rectangular pizza.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:02):
All right.
Speaker 1 (00:02):
Don't give it to them .
Dad's wearing a Larson shirt,dega is over.
Speaker 4 (00:07):
Congratulations, mr Riddick.
Yeah, well, I know, not relatedto the Chronicles of Riddick
Spelled totally different too.
Yeah, nerd stuff.
Speaker 3 (00:27):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 4 (00:30):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Speaker 2 (00:35):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 3 (00:41):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 2 (00:46):
Alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana.
Speaker 4 (00:53):
And Chad.
It hit me like a beck and bob.
Speaker 3 (00:56):
Review some beer, talk about beer topics and
whatever else comes up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 2 (01:04):
So, anyways, what, what we drink today?
Speaker 4 (01:08):
we've, we've had.
We've had one today, so we'regonna end our day with some
coffee and cigarettes.
Speaker 2 (01:14):
A smoked porter from cellar maker brewing company a
plus transition folks yeah, alightly smoked coffee porter
made with a touch of germanbeechwood smoked malt as well as
high quality english malts tocreate a chocolatey roasty base
beer.
And then add two pounds ofcyclas colombian finca, la
(01:36):
grande coffee per barrel for anintense but refined coffee
character.
And then cigarette ash from ourhead brewer while he is making
it.
Speaker 4 (01:46):
Wait, weird beer ingredients.
Speaker 2 (01:51):
Yeah, no, that last part wasn't real.
And after the coffee, Good Ben.
No cigarettes in this beer.
Speaker 4 (02:01):
Yet, yet.
Speaker 2 (02:04):
Alright, let's pour this in.
Although cigarettes aretechnically not food grade,
food's safe, the cigarettes theash.
So if you take a food safetycourse, you're not allowed to
smoke in the kitchen, but it'snot because of the cigarette,
it's because of your saliva, andif you're smoking you're
touching your mouth and thenpreparing food, not because
(02:27):
nobody wants their food to smell.
Speaker 1 (02:28):
If you just hold it and never touch it with your
hand.
You're good, I guess I'm notgonna try it.
They have an imperial wow, theyhave an imperial version of
this.
And they have a mocha andcigarettes latte and cigarettes
okayte, and.
Speaker 4 (02:45):
Cigarettes, okay Learning lots of nifty factoids
today for future Jeopardyappearance.
Speaker 1 (02:53):
Double Coffee.
Speaker 4 (02:54):
Imperial Coffee and Cigarettes.
Oh yeah, that's a smoke porterright there.
Speaker 1 (03:01):
Smoke porter with coffee.
Yeah, smoke is not bad.
It's a light on the smoke,though, like that's a good.
It's not overly, like it's notoverpowering, it's not like kind
of pungent.
I'm not mad about that, justaroma-wise.
Speaker 2 (03:18):
Okay, you ever smoked a cigarette yeah, depends on
who's asking okay, you'rethinking the same thing.
Speaker 4 (03:31):
I am yep what?
Speaker 2 (03:34):
that's, yeah, it's the mouthful of taste of just
finishing a cigarette.
Speaker 4 (03:43):
Yeah.
Speaker 2 (03:44):
Cigarette and a cup of coffee is what that is right
there, I didn't assume thatthat's where they're going for.
Speaker 4 (03:49):
Yeah.
But, that's impressive.
That's impressive.
Speaker 1 (03:57):
Yeah, I mean it's fine.
What's the APV on this bad boy?
7.7.
Okay.
Speaker 4 (04:11):
How they got that ashtray.
I didn't want to say it, butyeah, there's an ashtray, umami
to this.
I don't break that word outlightly.
Yes, you do, you break it outanytime you can's ripping
heaters denny's at 3 am in themorning.
Speaker 1 (04:28):
Yes, yeah yeah, god see, and maybe I just am not
early 20s.
You're invincible, yeah I uhyeah, I don't obviously get that
p.
Speaker 4 (04:44):
We're having PTSD right here we're having glory
days, playing in the background.
It's fine, that is somethingthat is impressive.
That's what that is.
Speaker 2 (04:57):
And I 100% was not expecting that.
Speaker 1 (05:00):
See, and I'm getting more, just like a general smoke
yeah.
Speaker 4 (05:04):
No man, that yeah no this is.
Hey, guess what?
The bowling alley is the onlyplace in town that's open to
serve beer right now.
Speaker 1 (05:13):
That's the night we're kind of having, yeah, and
I'm not getting that as much,but I still think it's a really
well done beer.
It's the.
I think the interesting part iscalling it a porter.
It definitely is a lighter bodyto me, not like your big barrel
stout.
Obviously it's not a barrel,it's just not a double or
(05:34):
anything.
But like you're going back formore, I mean I'm not if you
already bought the pack I'm notmad about it finished it.
Speaker 4 (05:47):
What's gonna happen when I burn this one because
there's an extra one in thefridge to?
Speaker 1 (05:51):
burn.
Speaker 4 (05:51):
Oh, I was just yeah because, yeah, it's pretty god
yeah you probably should do that, god oh, jesus no, I'm not mad
about it this is transcendent.
Speaker 1 (06:03):
I'm not mad about it.
Speaker 2 (06:03):
I'm not getting the like, not mad about it, but this
is buck wild.
Speaker 1 (06:09):
I'm not getting as hyped about it as somebody.
Speaker 4 (06:11):
This is f***ing nutty .
Speaker 1 (06:16):
Here you pass me that Top off.
Maybe I have to look at thistoo.
Alright, so Also, cellar Makeris A new brewery to us.
Speaker 4 (06:27):
Hats off to the generate who got all these
flavors in here.
Oh, this is a happy accident.
Speaker 2 (06:33):
This is a happy accident.
It has to be.
They were trying for a smokedporter, like a coffee smoked
porter.
Hey man, you know what thistastes like.
Speaker 4 (06:41):
Like I just finished a cigarette, a smoke break.
It tastes like a smoke break.
But if I didn't know what thiswas, that's the thing.
Speaker 1 (06:50):
That's what I'm saying.
Speaker 4 (06:51):
It's still really f***ing good, but this is.
Speaker 1 (06:55):
That's the part that I'm getting to.
Speaker 4 (06:58):
There's a transference of consciousness
between me and the person whobrewed this beer 638 beers.
Speaker 2 (07:06):
We got a couple.
Speaker 4 (07:08):
Out of Oakland Remarkable.
It only took this many times tofigure this out.
This is the only beer theybrewed what it's 638 beers.
I just said that I know, but ifyou tried 638 times to.
Speaker 1 (07:23):
Oh, Recreate this.
But they have differentversions of I know.
Speaker 4 (07:26):
but it's like this is lightning in a bottle.
Speaker 1 (07:29):
Whatever, the burning process is Dude no, do you know
what you need for this?
To do the true burning, youneed the Imperial version.
Speaker 2 (07:36):
I think I'm okay.
Speaker 4 (07:40):
No, I'm lighting this with a Bic.
Right, we're never going tomake it to 50.
Never going to go public, Idon't know.
Speaker 1 (07:54):
Did anybody do any research on Cellar Maker?
Nope, no sure didn't.
Out of Oakland, california,small batches, one beer at a
time they say.
So part of me says isn't thathow everybody makes beer?
Don't you just make one beer ata time?
Yes, but it does make me kindof wonder.
Like are they legit?
(08:15):
Like we only have the space tolike.
Speaker 2 (08:22):
Oh, like we have a single brew system, that's what
I'm wondering.
Speaker 4 (08:27):
No, they just poured this over the grounds of the
coffee they make every morningCoffee and ashes, much like you
did in Bellingham.
You can get delivery, or ohyeah, sends the cigarettes.
Speaker 2 (08:40):
This tastes like minis at 5am before we stumbled
our way across downtown Seattle.
Speaker 4 (08:47):
They have After spending three hours walking
half a f***ing mile.
Speaker 1 (08:52):
Delivery or pickup options if you're local.
They also have a house of pizzain San Francisco, a location in
Oakland, berkeley, and maybe abrand new location Maybe
Oakland's a new one, but we dropnew flavors weekly for maximum
freshness.
(09:12):
These are the most currentTaste, the essence at each
location.
Below there is a nitro versionright now currently, of coffee
and cigarettes.
They do.
Oh, this is a barrel agedimperial stout with banana,
strawberry and vanilla.
(09:33):
You say stout with bananaBarrel aged?
Speaker 4 (09:38):
I know, like I can't decide how I feel about that
well, I'm gonna take them attheir word for whatever they
named the beer, yeah, uh thisone's called back away banana
breath okay there's a little bitof a chocolatey in there too,
in this joking aside, there areflavors that remind us of
(10:06):
literally, coffee and cigarettes, but if you're looking at this
attacking it exactly as a porter, a smoked porter, I think it's
fantastic.
Speaker 1 (10:17):
I actually think it's a little undersmoked, if you're
if you're talking about astraight up smoked porter, I
really think it's actuallyunderdone.
On the smokiness that I wouldhave anticipated a little more.
That's where the coffee comesin.
Speaker 4 (10:31):
I think that it could like balance it out they wanted
that coffee to hit you in thebackground, to give you that
coffee and cigarettes.
You were like me and alec werehaving our minds blown about.
We had a.
I think we just had atranscendental experience five
minutes ago.
(10:52):
This came back down to earth.
Um, I don't have porters a lot,so that's why I wanted.
I saw the name yeah, this was aname.
By then I saw a porter and Iwas like, oh, yeah, I think.
Cause the last quarter I had wasup at Lost woods.
(11:12):
Lost woods, they had a.
Was it a raspberry porter?
Speaker 1 (11:18):
Oh, dear, god.
Speaker 4 (11:21):
I do not remember they had a.
They had a fruited porter wehad last time and it was so
delicious like that.
It's a that porter dark quarterflavor that we don't get a lot
because you get a lot of stoutsand whatnot.
Um, but getting the coffee inthis is stout adjacent, which I
think will grab some stout folks.
(11:43):
I know we talk about gatewaybeers and whatnot Porters always
felt like a graduate level.
Speaker 1 (11:52):
If you're such a nerd that you're like, I only drink
stouts.
I don't drink porters.
Speaker 4 (11:56):
Bro, come on Well you're already a stout nerd.
I get it when you went andvisited the captain last year.
Bro, come on, well you'realready a stout nerd.
Speaker 1 (12:00):
I get it.
But what?
When you went and visited thecaptain last year, you went to a
brewery in San Diego.
Do you remember the name ofsaid brewery?
Was it North Park?
No, okay, never mind.
Then I thought that's what itwas.
They just had some good collabswith them.
So yeah, I mean there is a lotof seemingly really good and
(12:25):
variety of beers that they'remaking, um, that I would be
interested in checking out.
More from cellar maker.
I never heard of them.
But yeah, this the porter likeI said it it is it does feel
porter in the fact that there isjust like a little bit lighter
body to it.
Yeah, it doesn't feel like thatkind of standard American stout
(12:46):
type of thing, but yeah, I'mnot mad about it, it's just a
little.
I didn't have quite the like.
Speaker 4 (12:55):
The impact.
Speaker 1 (12:56):
Whatever your guys' reaction was oh man, rough day.
When their discount day onTuesday is Cheap Pint Tuesday,
all house pints are only sixbucks Oof.
I think that's just the waylife is going, though I can't
blame them for that.
They're also in the Bay Area,so they're probably running
(13:17):
South O'Brewing.
Okay, I knew there was adirection.
How about this, though?
Friday lunch, special Detroitstyle slice side salad and a
pint.
Speaker 2 (13:31):
Detroit style salad Slice of pizza.
What's a Detroit style?
Speaker 1 (13:37):
That's a great question.
Speaker 4 (13:39):
Is it like deep?
Speaker 1 (13:40):
dish salad.
No, and a side salad.
Speaker 2 (13:44):
It's a pizza, Slice of pizza.
Speaker 1 (13:45):
You have pizza a salad and a beer, but I don't
know what a.
Speaker 4 (13:48):
Detroit style pizza is.
For how many dollars are wetalking about here?
Speaker 1 (13:53):
What would be a deal for you, thick?
Slice of pizza, a salad and abeer.
What would be a good deal foryou.
Speaker 2 (14:01):
I'm not getting under 10 bucks.
Speaker 4 (14:03):
It's 800 calories, I'll give you $14.99.
Speaker 1 (14:09):
Yeah, you're not getting this one, then, oh yikes
, $18.
Again, bay Area For a slice ofpizza and salad and a beer.
That's tough.
Speaker 2 (14:17):
That's tough, buddy, don't look at it.
Speaker 1 (14:19):
Bay.
Speaker 4 (14:20):
Area.
You know how many lunches youused to be able to get for 20
bucks.
Speaker 2 (14:25):
It's rectangle, so many lunches.
Oh, oh, that's right, detroitstyle rectangle pizza, so
elementary school style, yeah,okay.
Speaker 1 (14:34):
Dude, but not as thin .
They're not as thin.
No, you're talking of the oneswhere it was legit a rectangle
and you would really like it,because they sometimes would
have to do the double cut andyou got the little antenna that
would hang off the side of yoursquare the middle school ones
was like the square pepperoni ontop and you had like a thin
(14:57):
slice of it.
That was in a very you got apop-tart size.
Speaker 4 (15:00):
Yes, exactly.
Speaker 2 (15:01):
You fold it in half.
Speaker 4 (15:03):
You need to like a sandwich, or you put your salad
in it like a taco and you justman mod all oh there you go okay
, then you chug your glut, yourpint of milk.
Speaker 1 (15:17):
You drink your milk.
Yeah, or you're like me on thefirst day of freshman year, you
try to reshake your chocolatemilk and spray it all over
yourself and a few people at thetable.
There you go.
Luckily I live nearby andsomeone brought me a change of
clothes.
Poor girl who sat next to mehad to wear chocolate milk the
rest of the day.
Speaker 2 (15:36):
You ate?
Speaker 1 (15:36):
lunch on campus, freshman year, the literally the
first day of school maybe howare you knowing people and
choosing to leave campus?
Speaker 2 (15:47):
that was day one, it was invited off campus day one
freshman year.
I lived in my neighborhood.
I hung out with them.
Speaker 1 (15:56):
We live in different neighborhoods, sir.
Speaker 2 (15:58):
What do you mean?
Campus food?
I did no, we're going to TacoBell Loading up on some garbage.
Speaker 1 (16:08):
Alright, finish your glass.
I never even actually had a BigMac until going for lunch At uh
.
Yes to leaving to go to lunch,like probably sophomore year
never had a.
Speaker 4 (16:19):
Big Mac until then.
Isn't that weird totally usingglory days on the Instagram post
?
Speaker 2 (16:23):
for this episode.
Speaker 4 (16:24):
Jesus using what yeah , I know it's a song glory days
that song the boomers play whenthey feel sad about where their
life is right now.
You'll hear it, okay.
Yeah, anyways, consume our ownmedia.
I will Song the boomers playwhen they feel sad about where
their life is right now.
Speaker 1 (16:36):
You'll hear it Okay, yeah, anyways, consume our own
media.
Speaker 2 (16:42):
I will Brian bottoms up.
Speaker 1 (16:43):
What's your plan, though?
What are you picking?
Are you having this again?
Are you not having?
Speaker 2 (16:46):
it again.
No, no, no, no, oh, never, no,no.
My coffee and cigarette daysare well behind me.
That's true.
You've given up both of those.
One of them I never reallysmoked.
Yes, instantly at all.
No, coffee's been three fouryears Fantastic beer.
Speaker 3 (17:07):
I'd get it again.
Speaker 1 (17:07):
Wonderfully done by.
Speaker 4 (17:08):
Cellar Maker.
I never want to taste it again.
Speaker 1 (17:11):
I'd get it again.
I'm not mad about it.
I apparently don't have thesame.
Speaker 4 (17:14):
I'm not mad about it.
I don't want to remember thisperiod of my life.
Speaker 2 (17:19):
I need to brush my teeth.
Speaker 1 (17:23):
Well, your glasses are empty.
I'm going to enjoy mine.
There you go.
We'll catch you guys next time.
Speaker 3 (17:41):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking when we're not on the
pod, you can follow us on socialmedia at A Beer Review.
Feel free to send us any beersuggestions that we can make.
Chad go buy off of Tavor.
All right.
Speaker 1 (00:02):
Don't give it to them .
Dad's wearing a Larson shirt,dega is over.
Speaker 4 (00:07):
Congratulations, mr Riddick.
Yeah, well, I know, not relatedto the Chronicles of Riddick
Spelled totally different too.
Yeah, nerd stuff.
Speaker 3 (00:27):
Welcome to another episode of the American Beer
Review Podcast.
Speaker 4 (00:30):
Good times with good friends requires good beer.
Lucky for us, we know how topick all three.
Speaker 2 (00:35):
We're a group of friends who grew up in the
Pacific Northwest, giving us ajump start on our craft beer
journey.
Speaker 3 (00:41):
Join us today.
While, brian, I pride myself onnot getting to know other
people, so do not put that on me.
Speaker 2 (00:46):
Alec.
So the bananas, up until likethe 60s, were an entirely
different species of banana.
Speaker 4 (00:53):
And Chad.
It hit me like a beck and bob.
Speaker 3 (00:56):
Review some beer, talk about beer topics and
whatever else comes up.
We invite you to pour yourselfa drink and hang out with us.
Speaker 2 (01:04):
So, anyways, what, what we drink today?
Speaker 4 (01:08):
we've, we've had.
We've had one today, so we'regonna end our day with some
coffee and cigarettes.
Speaker 2 (01:14):
A smoked porter from cellar maker brewing company a
plus transition folks yeah, alightly smoked coffee porter
made with a touch of germanbeechwood smoked malt as well as
high quality english malts tocreate a chocolatey roasty base
beer.
And then add two pounds ofcyclas colombian finca, la
(01:36):
grande coffee per barrel for anintense but refined coffee
character.
And then cigarette ash from ourhead brewer while he is making
it.
Speaker 4 (01:46):
Wait, weird beer ingredients.
Speaker 2 (01:51):
Yeah, no, that last part wasn't real.
And after the coffee, Good Ben.
No cigarettes in this beer.
Speaker 4 (02:01):
Yet, yet.
Speaker 2 (02:04):
Alright, let's pour this in.
Although cigarettes aretechnically not food grade,
food's safe, the cigarettes theash.
So if you take a food safetycourse, you're not allowed to
smoke in the kitchen, but it'snot because of the cigarette,
it's because of your saliva, andif you're smoking you're
touching your mouth and thenpreparing food, not because
(02:27):
nobody wants their food to smell.
Speaker 1 (02:28):
If you just hold it and never touch it with your
hand.
You're good, I guess I'm notgonna try it.
They have an imperial wow, theyhave an imperial version of
this.
And they have a mocha andcigarettes latte and cigarettes
okayte, and.
Speaker 4 (02:45):
Cigarettes, okay Learning lots of nifty factoids
today for future Jeopardyappearance.
Speaker 1 (02:53):
Double Coffee.
Speaker 4 (02:54):
Imperial Coffee and Cigarettes.
Oh yeah, that's a smoke porterright there.
Speaker 1 (03:01):
Smoke porter with coffee.
Yeah, smoke is not bad.
It's a light on the smoke,though, like that's a good.
It's not overly, like it's notoverpowering, it's not like kind
of pungent.
I'm not mad about that, justaroma-wise.
Speaker 2 (03:18):
Okay, you ever smoked a cigarette yeah, depends on
who's asking okay, you'rethinking the same thing.
Speaker 4 (03:31):
I am yep what?
Speaker 2 (03:34):
that's, yeah, it's the mouthful of taste of just
finishing a cigarette.
Speaker 4 (03:43):
Yeah.
Speaker 2 (03:44):
Cigarette and a cup of coffee is what that is right
there, I didn't assume thatthat's where they're going for.
Speaker 4 (03:49):
Yeah.
But, that's impressive.
That's impressive.
Speaker 1 (03:57):
Yeah, I mean it's fine.
What's the APV on this bad boy?
7.7.
Okay.
Speaker 4 (04:11):
How they got that ashtray.
I didn't want to say it, butyeah, there's an ashtray, umami
to this.
I don't break that word outlightly.
Yes, you do, you break it outanytime you can's ripping
heaters denny's at 3 am in themorning.
Speaker 1 (04:28):
Yes, yeah yeah, god see, and maybe I just am not
early 20s.
You're invincible, yeah I uhyeah, I don't obviously get that
p.
Speaker 4 (04:44):
We're having PTSD right here we're having glory
days, playing in the background.
It's fine, that is somethingthat is impressive.
That's what that is.
Speaker 2 (04:57):
And I 100% was not expecting that.
Speaker 1 (05:00):
See, and I'm getting more, just like a general smoke
yeah.
Speaker 4 (05:04):
No man, that yeah no this is.
Hey, guess what?
The bowling alley is the onlyplace in town that's open to
serve beer right now.
Speaker 1 (05:13):
That's the night we're kind of having, yeah, and
I'm not getting that as much,but I still think it's a really
well done beer.
It's the.
I think the interesting part iscalling it a porter.
It definitely is a lighter bodyto me, not like your big barrel
stout.
Obviously it's not a barrel,it's just not a double or
(05:34):
anything.
But like you're going back formore, I mean I'm not if you
already bought the pack I'm notmad about it finished it.
Speaker 4 (05:47):
What's gonna happen when I burn this one because
there's an extra one in thefridge to?
Speaker 1 (05:51):
burn.
Speaker 4 (05:51):
Oh, I was just yeah because, yeah, it's pretty god
yeah you probably should do that, god oh, jesus no, I'm not mad
about it this is transcendent.
Speaker 1 (06:03):
I'm not mad about it.
Speaker 2 (06:03):
I'm not getting the like, not mad about it, but this
is buck wild.
Speaker 1 (06:09):
I'm not getting as hyped about it as somebody.
Speaker 4 (06:11):
This is f***ing nutty .
Speaker 1 (06:16):
Here you pass me that Top off.
Maybe I have to look at thistoo.
Alright, so Also, cellar Makeris A new brewery to us.
Speaker 4 (06:27):
Hats off to the generate who got all these
flavors in here.
Oh, this is a happy accident.
Speaker 2 (06:33):
This is a happy accident.
It has to be.
They were trying for a smokedporter, like a coffee smoked
porter.
Hey man, you know what thistastes like.
Speaker 4 (06:41):
Like I just finished a cigarette, a smoke break.
It tastes like a smoke break.
But if I didn't know what thiswas, that's the thing.
Speaker 1 (06:50):
That's what I'm saying.
Speaker 4 (06:51):
It's still really f***ing good, but this is.
Speaker 1 (06:55):
That's the part that I'm getting to.
Speaker 4 (06:58):
There's a transference of consciousness
between me and the person whobrewed this beer 638 beers.
Speaker 2 (07:06):
We got a couple.
Speaker 4 (07:08):
Out of Oakland Remarkable.
It only took this many times tofigure this out.
This is the only beer theybrewed what it's 638 beers.
I just said that I know, but ifyou tried 638 times to.
Speaker 1 (07:23):
Oh, Recreate this.
But they have differentversions of I know.
Speaker 4 (07:26):
but it's like this is lightning in a bottle.
Speaker 1 (07:29):
Whatever, the burning process is Dude no, do you know
what you need for this?
To do the true burning, youneed the Imperial version.
Speaker 2 (07:36):
I think I'm okay.
Speaker 4 (07:40):
No, I'm lighting this with a Bic.
Right, we're never going tomake it to 50.
Never going to go public, Idon't know.
Speaker 1 (07:54):
Did anybody do any research on Cellar Maker?
Nope, no sure didn't.
Out of Oakland, california,small batches, one beer at a
time they say.
So part of me says isn't thathow everybody makes beer?
Don't you just make one beer ata time?
Yes, but it does make me kindof wonder.
Like are they legit?
(08:15):
Like we only have the space tolike.
Speaker 2 (08:22):
Oh, like we have a single brew system, that's what
I'm wondering.
Speaker 4 (08:27):
No, they just poured this over the grounds of the
coffee they make every morningCoffee and ashes, much like you
did in Bellingham.
You can get delivery, or ohyeah, sends the cigarettes.
Speaker 2 (08:40):
This tastes like minis at 5am before we stumbled
our way across downtown Seattle.
Speaker 4 (08:47):
They have After spending three hours walking
half a f***ing mile.
Speaker 1 (08:52):
Delivery or pickup options if you're local.
They also have a house of pizzain San Francisco, a location in
Oakland, berkeley, and maybe abrand new location Maybe
Oakland's a new one, but we dropnew flavors weekly for maximum
freshness.
(09:12):
These are the most currentTaste, the essence at each
location.
Below there is a nitro versionright now currently, of coffee
and cigarettes.
They do.
Oh, this is a barrel agedimperial stout with banana,
strawberry and vanilla.
(09:33):
You say stout with bananaBarrel aged?
Speaker 4 (09:38):
I know, like I can't decide how I feel about that
well, I'm gonna take them attheir word for whatever they
named the beer, yeah, uh thisone's called back away banana
breath okay there's a little bitof a chocolatey in there too,
in this joking aside, there areflavors that remind us of
(10:06):
literally, coffee and cigarettes, but if you're looking at this
attacking it exactly as a porter, a smoked porter, I think it's
fantastic.
Speaker 1 (10:17):
I actually think it's a little undersmoked, if you're
if you're talking about astraight up smoked porter, I
really think it's actuallyunderdone.
On the smokiness that I wouldhave anticipated a little more.
That's where the coffee comesin.
Speaker 4 (10:31):
I think that it could like balance it out they wanted
that coffee to hit you in thebackground, to give you that
coffee and cigarettes.
You were like me and alec werehaving our minds blown about.
We had a.
I think we just had atranscendental experience five
minutes ago.
(10:52):
This came back down to earth.
Um, I don't have porters a lot,so that's why I wanted.
I saw the name yeah, this was aname.
By then I saw a porter and Iwas like, oh, yeah, I think.
Cause the last quarter I had wasup at Lost woods.
(11:12):
Lost woods, they had a.
Was it a raspberry porter?
Speaker 1 (11:18):
Oh, dear, god.
Speaker 4 (11:21):
I do not remember they had a.
They had a fruited porter wehad last time and it was so
delicious like that.
It's a that porter dark quarterflavor that we don't get a lot
because you get a lot of stoutsand whatnot.
Um, but getting the coffee inthis is stout adjacent, which I
think will grab some stout folks.
(11:43):
I know we talk about gatewaybeers and whatnot Porters always
felt like a graduate level.
Speaker 1 (11:52):
If you're such a nerd that you're like, I only drink
stouts.
I don't drink porters.
Speaker 4 (11:56):
Bro, come on Well you're already a stout nerd.
I get it when you went andvisited the captain last year.
Bro, come on, well you'realready a stout nerd.
Speaker 1 (12:00):
I get it.
But what?
When you went and visited thecaptain last year, you went to a
brewery in San Diego.
Do you remember the name ofsaid brewery?
Was it North Park?
No, okay, never mind.
Then I thought that's what itwas.
They just had some good collabswith them.
So yeah, I mean there is a lotof seemingly really good and
(12:25):
variety of beers that they'remaking, um, that I would be
interested in checking out.
More from cellar maker.
I never heard of them.
But yeah, this the porter likeI said it it is it does feel
porter in the fact that there isjust like a little bit lighter
body to it.
Yeah, it doesn't feel like thatkind of standard American stout
(12:46):
type of thing, but yeah, I'mnot mad about it, it's just a
little.
I didn't have quite the like.
Speaker 4 (12:55):
The impact.
Speaker 1 (12:56):
Whatever your guys' reaction was oh man, rough day.
When their discount day onTuesday is Cheap Pint Tuesday,
all house pints are only sixbucks Oof.
I think that's just the waylife is going, though I can't
blame them for that.
They're also in the Bay Area,so they're probably running
(13:17):
South O'Brewing.
Okay, I knew there was adirection.
How about this, though?
Friday lunch, special Detroitstyle slice side salad and a
pint.
Speaker 2 (13:31):
Detroit style salad Slice of pizza.
What's a Detroit style?
Speaker 1 (13:37):
That's a great question.
Speaker 4 (13:39):
Is it like deep?
Speaker 1 (13:40):
dish salad.
No, and a side salad.
Speaker 2 (13:44):
It's a pizza, Slice of pizza.
Speaker 1 (13:45):
You have pizza a salad and a beer, but I don't
know what a.
Speaker 4 (13:48):
Detroit style pizza is.
For how many dollars are wetalking about here?
Speaker 1 (13:53):
What would be a deal for you, thick?
Slice of pizza, a salad and abeer.
What would be a good deal foryou.
Speaker 2 (14:01):
I'm not getting under 10 bucks.
Speaker 4 (14:03):
It's 800 calories, I'll give you $14.99.
Speaker 1 (14:09):
Yeah, you're not getting this one, then, oh yikes
, $18.
Again, bay Area For a slice ofpizza and salad and a beer.
That's tough.
Speaker 2 (14:17):
That's tough, buddy, don't look at it.
Speaker 1 (14:19):
Bay.
Speaker 4 (14:20):
Area.
You know how many lunches youused to be able to get for 20
bucks.
Speaker 2 (14:25):
It's rectangle, so many lunches.
Oh, oh, that's right, detroitstyle rectangle pizza, so
elementary school style, yeah,okay.
Speaker 1 (14:34):
Dude, but not as thin .
They're not as thin.
No, you're talking of the oneswhere it was legit a rectangle
and you would really like it,because they sometimes would
have to do the double cut andyou got the little antenna that
would hang off the side of yoursquare the middle school ones
was like the square pepperoni ontop and you had like a thin
(14:57):
slice of it.
That was in a very you got apop-tart size.
Speaker 4 (15:00):
Yes, exactly.
Speaker 2 (15:01):
You fold it in half.
Speaker 4 (15:03):
You need to like a sandwich, or you put your salad
in it like a taco and you justman mod all oh there you go okay
, then you chug your glut, yourpint of milk.
Speaker 1 (15:17):
You drink your milk.
Yeah, or you're like me on thefirst day of freshman year, you
try to reshake your chocolatemilk and spray it all over
yourself and a few people at thetable.
There you go.
Luckily I live nearby andsomeone brought me a change of
clothes.
Poor girl who sat next to mehad to wear chocolate milk the
rest of the day.
Speaker 2 (15:36):
You ate?
Speaker 1 (15:36):
lunch on campus, freshman year, the literally the
first day of school maybe howare you knowing people and
choosing to leave campus?
Speaker 2 (15:47):
that was day one, it was invited off campus day one
freshman year.
I lived in my neighborhood.
I hung out with them.
Speaker 1 (15:56):
We live in different neighborhoods, sir.
Speaker 2 (15:58):
What do you mean?
Campus food?
I did no, we're going to TacoBell Loading up on some garbage.
Speaker 1 (16:08):
Alright, finish your glass.
I never even actually had a BigMac until going for lunch At uh
.
Yes to leaving to go to lunch,like probably sophomore year
never had a.
Speaker 4 (16:19):
Big Mac until then.
Isn't that weird totally usingglory days on the Instagram post
?
Speaker 2 (16:23):
for this episode.
Speaker 4 (16:24):
Jesus using what yeah , I know it's a song glory days
that song the boomers play whenthey feel sad about where their
life is right now.
You'll hear it, okay.
Yeah, anyways, consume our ownmedia.
I will Song the boomers playwhen they feel sad about where
their life is right now.
Speaker 1 (16:36):
You'll hear it Okay, yeah, anyways, consume our own
media.
Speaker 2 (16:42):
I will Brian bottoms up.
Speaker 1 (16:43):
What's your plan, though?
What are you picking?
Are you having this again?
Are you not having?
Speaker 2 (16:46):
it again.
No, no, no, no, oh, never, no,no.
My coffee and cigarette daysare well behind me.
That's true.
You've given up both of those.
One of them I never reallysmoked.
Yes, instantly at all.
No, coffee's been three fouryears Fantastic beer.
Speaker 3 (17:07):
I'd get it again.
Speaker 1 (17:07):
Wonderfully done by.
Speaker 4 (17:08):
Cellar Maker.
I never want to taste it again.
Speaker 1 (17:11):
I'd get it again.
I'm not mad about it.
I apparently don't have thesame.
Speaker 4 (17:14):
I'm not mad about it.
I don't want to remember thisperiod of my life.
Speaker 2 (17:19):
I need to brush my teeth.
Speaker 1 (17:23):
Well, your glasses are empty.
I'm going to enjoy mine.
There you go.
We'll catch you guys next time.
Speaker 3 (17:41):
If you've enjoyed what you just heard, make sure
you subscribe to get newepisodes when they drop, and
don't forget to leave us areview.
If you want to see what we'redrinking when we're not on the
pod, you can follow us on socialmedia at A Beer Review.
Feel free to send us any beersuggestions that we can make.
Chad go buy off of Tavor.
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