In Local Brews - "Lost Tavern Brewing" - Matt and Friends Drink the Universe

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Matt (00:00):
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
We have liftoff.
Welcome to Matt and FriendsDrink the Universe.

(00:21):
Alright, everybody, welcomeback to Matt and Friends Drink
the Universe.
Today we are going to do.

Walter Brewright (00:33):
I'm Walter .
Welcome to In-Logo-Brews wherewe dive deep into the flavorful
world of our community's uniquebeverages.
Join us as we raise our glassesto the stories, traditions and
craftsmanship that go into everysip.
From the hidden gems tuckedaway in our neighborhoods to the
latest trends brewing on thescene, we're discovering the

(00:54):
hearts and soul of locallibations.
Today's featured story LostTavern Brewing.

Matt (01:02):
So today's theme is in local brews with me.
Today, once again, I have somegreat friends drinking the
universe with me, so we're goingto go around the table and
introduce ourselves.

Masaki (01:13):
Hi everyone, masaki, my name is Masaki.
I work at Lost Tavern, Hi.

Jean (01:18):
I'm Gene.
I also work at Lost Tavern.

Andy M. (01:21):
Hello everyone.
I'm Andy and I'm a friend ofMatt Yep that's how you got here
.

Matt (01:27):
That's how it works.
I'm a friend of all these guys.
I've known Gene and Masaki forquite a long time.
Do you want to get into that?
Yeah, I'm down.
Sure, why not you two?

Jean (01:35):
tell it.
How do I know you?
So this was sophomore year, Ithink it was our sophomore year.
Yeah, we walk into our Eastondrumline summer camp.
Actually, I guess it's like thedrum auditions Lo and behold,
we see someone new next to AaronHettrick who was the original

(01:57):
drumline instructor.
We found a second guy thanks toCarol Liddy.
Lo and behold, we have MrSeltzer.

Matt (02:05):
Oh yeah, I was Mr Seltzer for six months.
I think at least it was for.
And I answered that because,Carol, I love you to death on
the off chance that you arelistening.
But I was not going to correctyou in your own band room.
It just wasn't going to happen.

Jean (02:21):
Yeah that's hilarious.

Matt (02:24):
Yeah, and we did.
We had a lot of fun.
We had a lot of fun.
We all went to the Orange Bowl.

Masaki (02:29):
Oh my god.
Who played that here?
I have no recollection.

Matt (02:33):
The Easton marching band in Little Big Town.
That's who I remember playing.

Jean (02:37):
I think it was Georgia Tech and Georgia something.
It was both Georgia footballteams.

Andy M. (02:42):
Okay, that's very cool.

Matt (02:43):
So Gene and Masaki are here from Lost Tavern Brewing
and in Local Brews is all abouttalking about a local spot,
tasting their wares, hearing thestories here and what goes into
brewing the beer, and justlearning about the brewery
itself and having some fun alongthe way.
So, gentlemen, I'm going to letyou pick which one.
We're going to go first here.

Masaki (03:05):
Yes, so in front of us here we have a Japanese rice
lager called Tapper, and then wealso have a Mexican lager
called Zestobon.
I think if we start with therice lager first got a little
bit of a softer flavor and thenhead to the Zestobon and have
the lager after that Sounds good, crack this open.

Jean (03:23):
All right, yeah, the Tapper's really nice.
It's a rice lager.
So you know many people thinklike Sapporo, that's usually
like the number one, like rustlager.
This is Japanese style of beer.
This one we decided to use someyuzu, throw it into the beer in
a really light, very delicateyuzu like slight citrus taste

(03:44):
and aroma.

Matt (03:46):
Okay, pretend I have no idea what yuzu is it's?

Andy M. (03:48):
just going to ask.
What technically is what isthat?

Jean (03:51):
So it's a citrus.
It's more commonly found inlike the Asian continent.
It's kind of like the perfectblend of like a lemon and a lime
.

Matt (03:59):
Oh, perfect, yeah, really really really nice fruit Sounds
like you go well in a gin andtonic.
Yes, absolutely.

Jean (04:05):
They have one.
There is a gin that uses yuzuin it.
I'm trying to remember what itis.
It's in like a really nicegreen bottle.
I'll have to like look it uplater and show it to you.

Matt (04:14):
This is really good, really light.

Jean (04:16):
This is very good beer, and that is very good.

Masaki (04:19):
yes, it's the lightest beer we brought today.

Andy M. (04:22):
It is the lightest beer .
We're going to go ahead.
We're going to start out withthis one, then we're just going
to get heavier and heavier.

Jean (04:26):
It's super light on the palate.
This is definitely one of thosesummer beers that you're going
to want to, you know, take tothe beach and, you know, to the
park or something.
You know you have a picnicWe'll probably go really well
with, like chicken, a salad,anything really light.
That really helped complementthose flavors.

Matt (04:42):
We've often joked on the podcast about finding like the
aftergrass cutting beer.
That's exactly what I was goingto say this is far too good to
be that beer, though this can'tbe that beer.
This has to be uncomfortable onthe patio.

Andy M. (04:51):
This is like a cornhole grilling kind of beer.

Matt (04:53):
Yeah, exactly this is a cornhole beer Beer for sure.
I like the can of this one too.
You got the root beer tappervibes.

Jean (05:00):
Basically, they got the 8-bit idea because tapper is a
game.
It's like an arcade game.

Matt (05:05):
Yeah, classic.

Jean (05:06):
So when I have a beer that they brewed for me from like my
smash tournaments that Inormally run, and they got the
idea like, oh, this is kind ofcool, like why don't we do a
video game one?
And lo and behold, tapper cameto be.
And if you look closely you maynot recognize them or know them
, but all the little people arethe brewers, the general manager

(05:27):
, the owners, they're all inthere.

Andy M. (05:29):
Right there.
That's really cool.
Is that the owner right there?

Yeah, that's one of them.

Jean (05:32):
That's Tony.

Andy M. (05:34):
My personal favorite Lost Tabern can is Alan Iverson.
You talk about practice.

Jean (05:36):
Oh yeah, that's a great beer too.
Yeah, it is.

Andy M. (05:40):
I mean it took me a long time to find one last time
I was released, but when I gotit I was like I got to grab a
whole bunch of these ones forpeople there you go.

Masaki (05:47):
A lot of our can art.
The labels are done by someonewho used to work at Lost Tabern,
at Bartender Gretchen Gross.
She has the Twisted Plot Cowhich is pretty much her art
business, and she does labels.
She does some really greatanimal portraits.
Her work is awesome and both ofthese labels, if they're not

(06:09):
done by Gretchen, are done byone of the owners, Kenny, and
they produce some really cool,unique, catchy can art and Jean,
you mentioned Smash tournaments, so I run video game
tournaments.

Jean (06:23):
they're fighting games particularly Okay.
I run Super Smash BrothersMelee for the Nintendo GameCube.
I've been doing it for I thinkit's I'm reaching like 10 years,
I believe.
Oh wow.
So, yeah, this game is prettyold.
It came out in 2001 when theGameCube came out and there's
still tournaments for it andit's a really hard game.

(06:45):
But the community is reallycool, very tight knit and I do
them all over the Lehigh Valley.
I'm the head TO, which meanstournament organizer for the
Lehigh Valley and PhiladelphiaGetting into like more of like a
bigger role on like thenational scale as of late.
So it's been, it's been prettycool.

Matt (07:03):
Very cool, very cool, congrats.

Jean (07:07):
If you're listening to this and you have one of those
boxy TVs, the CRTs, you knowunder 20 inches and you don't
want it, please give it to me.
I will take it off your hands.

Matt (07:15):
Go to mattenfriendsdtucom and we'll.
We'll forward the info to Gino.
Our email address is in there.

Jean (07:21):
Yes, also, if you have any Nintendo Wii's, I will also
take those off your hand.
I'll give you 10 bucks.

Andy M. (07:27):
I actually bought the remember that original Nintendo,
but you can buy them on Amazonfor like 600 games on it.

Oh my gosh, it's incredible.

Andy M. (07:35):
I mean my fiance play like Paperboy and like the
original, like double dragons.
I was so much fun.

Jean (07:39):
Yeah, I love the OG games.
They're a lot of fun.

Matt (07:43):
I scored a free free Xbox 360, which is like my jam back
in the day, yeah.
And just started playing guitarhero again.

Jean (07:52):
All right, that game is legendary.

Matt (07:55):
I'm awful at it, but it is so much fun yeah.

Andy M. (07:58):
You probably turn the lights down, get the spark was
out.
You get all.
You got all into it.

Matt (08:01):
The surround does go up.

Andy M. (08:02):
Yeah, that does happen.

Matt (08:04):
I love that.
It's really, that's reallytasty, like really light.
You can taste the lemon lime init for sure.
Oh yeah.

Jean (08:12):
What do you say?
We move on to the next?
Yeah, let's see, we got this.

Masaki (08:15):
This is also a logger.
This one's called Zestivan.
When people come in the LostTavern, they're looking for
something light, looking for alogger.
Go for this one.
Describe this one similar to aCorona.
It's a.
Mexican logger.
So this logger is specialbecause it's actually already
infused with lime Interesting.

Jean (08:33):
Yeah, the origins of the names.
Zestivan is so back when thethe brewing used to be done at
the Hellertown location, theywould have a cleaner whose name
was Esteban really really coolguy, really really.
You know, always happy, alwaysshowed up and did a really good
job.
And in order to commemorate him, they made a beer and they
added you know, it's like aMexican style logger they added

(08:55):
a little bit of zest lime zestand then they called it Zestivan
and this is probably like in mytop three beers is one of the
best beers I've ever had.

Matt (09:03):
Yeah, I would say it's like somebody took Corona and
put it through college.
This is like a educated Corona.

Jean (09:11):
This is like a lakeside beer, or I just finished cutting
the grass beer.

Andy M. (09:15):
It's a very subtle lime taste to this one comparison of
most of like the Mexican styleloggers.
I like this a lot.

Jean (09:20):
Very, very subtle.

Matt (09:22):
So Lost Tavern has two locations, one in downtown
Bethlehem, pa, and one inHellertown, pennsylvania, and I
visited the downtown locationduring a tiny music festival we
have here called Music Fest,where I think this year they got
like 1.3 million people in overseven days.
And I wish I would have knownabout this, because I went
immediately for the heavierstuff and I should have stopped
as a top of the menu and done alittle more browsing than

(09:44):
picking the heaviest IPA on themenu and saying let's go for it.

Jean (09:48):
So unfortunately Zestivan wasn't on tap.
It's not even on tap inHellertown.
Really, we just have cans, yeah.
Oh really so this is yeah, Iwish it was on tap.

Matt (09:58):
Thank you guys for coming yet.

Masaki (09:59):
I wish it was on tap.
We brought some canyons today.
Yeah, we did Very cool.

Matt (10:05):
Was this ever on tap, or is it?

Jean (10:06):
Oh yeah, it was Okay Once we got really fast and they made
a lot.

Andy M. (10:12):
Okay, which one do you guys do the majority of your,
you know brewing in can prettyeven the day there's a.

Masaki (10:18):
Production facility in heller town that about a year
ago they used to brew in theheller town tap room.
Yeah, and now they have aproduction facility.
It's right down the street,it's beautiful.
I'm not sure the barrel systemthey had before.
I think they have two 15 barreltanks and then I think they
also just got a loggering tankas well.
So a lot of these loggersthey're they're awesome.

(10:41):
I think that a couple years ago, five, ten years ago, ipas took
over and some light beers arereally coming back.

Matt (10:49):
Agreed my opinion, that's a good thing.
I'm not like the world'sbiggest IPA fan.
I think there's some phenomenalIPA's, but I also think the
market is just and it's just, myopinion is completely saturated
with yeah, just out ofcuriosity, how much does lost
haven't brew on a regular basis?

Jean (11:02):
like you know, the annual no, I'm not sure, but I know we
brew at least one beer a week atleast so.
One completely new beer everyweek, that's really cool for the
most part, that it is just onebeer week.
Sometimes too.
I mean, it really depends.
Sometimes we'll at least likethree beers.
It really depends on, likewhat's kicking at the tap room,
like what we're running out ofokay.
When I worked there last, Inoticed that in the keg room

(11:26):
what we're down to like one kegof like a lot of stuff.
Yeah, there's a lot of low stuff.

Matt (11:32):
So anything to do with music fest, oh yeah.

Jean (11:35):
Oh my god, how many kegs is it?
So like a hundred and twentythree, something like that.

Masaki (11:38):
This is something like that hundred thirty in a week
right over.
Yeah, like ten days it wascrazy.

Matt (11:43):
All right, I'm gonna take the opportunity to.
We're gonna do that.
Any button pushed comes with ayou know kind of a drinking game
.
You gotta take a sip after thattoo.
Oh, oh, jean has the worstproblem you can have here in
what we lovingly call the boozebottle rocket, which is an empty

(12:03):
glass.
There you go you know there's.

Jean (12:06):
There's one thing that I was telling the sake was
yesterday.
I was like there's nothing likea beer after the first one.
It really is.
This is tasting fantastic rightnow.

Andy M. (12:18):
Now lost Ivern.
Do you guys have any contractsto any local distributors or
just only purchase from actualthe tap rooms?

Masaki (12:24):
That's a great question.
I think that we're just finallyphasing into the stage of
business where they'redistributing and they're doing
Distribution to to consumers.
So we have all great thesedisposable six dolls that they
can just go right in therecycling bin.
You'll have to return a keg orsix back to the facility or
anyone.
But we are in quite a fewrestaurants and tap rooms across

(12:46):
the Lehigh Valley.
One of the owners, kenny, takescare of a lot of those orders.
He's always out in his truck orthe delivery truck delivering
kegs to go restaurants.
I know right in Easton by me Ican always go to the bayou.
They have lost tavern on top.

Matt (12:59):
Okay, awesome, now I'm gonna be looking for it like
everywhere I go.
There's quite a few places willalso have on tap.

Jean (13:05):
Oh yeah, oh, that's somewhere and actually be
surprised like oh, you have ason, it's really nice.

Andy M. (13:09):
lights up.

Jean (13:10):
I'm sure it's like oh, this is great, I get the beer
that I could also get at work,but I would like what they win
Creek now too, oh really, yeah,it's crazy.

Matt (13:19):
While we're talking about exciting places to visit, this
is a good time to give a shoutout to our sponsor, pop and
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Do a sour?

(13:40):
Gene says sour All right Now,if I remember correctly from a
previous episode, and he was notthe world's biggest sour fan
sour's are.

Andy M. (13:49):
So I don't want to say sour's the least favorite for me
, but it's just like God.
I just he's not my Sucks themoisture at your face like a
sour show anything sour does,but it's a.

Jean (13:59):
You Following of, let's get a new new cups.
For this one, your cup special,just cuz.

Masaki (14:06):
It is a lot of people do come to Lost Tamron just for
our sour's and I think acrossthe valley I think honestly, out
of Any brewery I've been to inperson, we have the best sour's
Out of anywhere I've been togreat.

Matt (14:21):
I've had a couple of really good sour is.
There was one and it was like apie.
Theme was blueberry pie orsomething like that, I can't
remember.
Like very blueberry that was it.

Jean (14:30):
It's funny this Sunday, so we had some um crawlers of of
that okay and I Originally wassupposed to happen was I was
supposed to turn it into like asangria and sell it during our
cocktail Mondays and, honestly,I got really lazy.
So this Sunday, this pastSunday, I turned it into a
slushie.
Oh Really.

Matt (14:51):
Yeah, and it was really good.

Jean (14:52):
I Basically boiled down some of the beer and then I
added sugar and turned that intoa syrup and then I just added
the beer and the syrup and it'sa great idea.

Andy M. (15:01):
It was really good.

Masaki (15:02):
Oh, and a whole bottle of vodka.
What's this sour called?
This is the onomatopoeia.
This is actually a Renditionthat they do on some of their
sour is called the gelasto, soit's kind of a play on gelati or
gelato and lost, lost tavern.
So gelasto, onomatopoeia.
And what they do is they takethe beer that they've already
made in this case onomatopoeiaand condition it on a non-dairy

(15:26):
soft serve and it becomes asmoothie sour.

Jean (15:30):
Yeah, Register this is a solution to people who can't
have like dairy so instead ofyou.
Yeah, okay, it'll have the.
The dole whip is basically whatit is it's coconut base, so it
gives it that same creamytexture while also being
dairy-free.

Matt (15:49):
This can.
I'm gonna post the pictureslike fine art to like yes it's
really cool.

Jean (15:53):
Um, there's an awesome camp the regular onomatopoeia is
our number one.
Selling beer.
I'm looking at Andy's face.

Matt (16:00):
I must say it doesn't say I just like it.

Andy M. (16:05):
Pleasantly surprised in a good way, that is.
That's fantastic.

Masaki (16:09):
Like a mango peach pineapple.

Jean (16:11):
Yeah, it's like tang sunny D again.
It's a very subtle taste, butagain for me.

Andy M. (16:16):
my preference is like it's that's perfect, that's a
Not overpowering, that is verygood.
You could definitely use afruit with that, that's, that's
excellent.

Jean (16:24):
Actually, this is my first time tasting this batch.

Matt (16:26):
This is actually really good compared to the last batch
All right here at Matt andFriends drink through universes.
Most of you know we have ahigher honor for our beers and
that is the stellar sip.
So for Andy's happy face andthe fact that this is freaking
delicious yeah, it is Stellar.

Masaki (16:47):
Yeah, this beer is phenomenal.
I would put this out of thebeers I've had lost time.
On specific, I think it's mytop five.

Andy M. (16:54):
It's so different, but in a good way.

Matt (16:55):
And that's why he looks like he's rethinking his life
choices over here right now.

Andy M. (16:58):
I was up on the sour bandwagon at all, but this is.
This is fantastic.

Masaki (17:01):
We have other sour, different flavor profiles, but
similar concept.
Okay, yeah, very cool.
We did a pineapple lip one time.
It's a last-toe pineapple lipthere was.
Uh, I'm sorry, cut you off.
Sorry about that.
Yeah, go ahead.

Andy M. (17:17):
In comparison to the other ones.
Do you feel like these onebecause you said this doesn't
have no milk, sugar or anythinglike that?
Do you think that minimizes thesouring taste, or how is that
so?

Jean (17:27):
the regular one.
We're done using milk sugar.
Okay, we want everyone to beable to like actually have the
beer.
Fantastic so that's why we madethe move.
I think they had anothersolution where they used uh is
like maldextrose, it's like sometype of like other glucose,
like sugar.
But um, they decided that, likethis is probably like the best
Thing to do instead of usingmilk sugar.

Matt (17:48):
I appreciate that.
I have a lot of people in myfamily, myself included, that
are dairy sensitive.

Andy M. (17:52):
They find that a lot of IPAs, you know a lot of IPAs
have lactose cinnamon.
I just, I mean no, that justdefinitely does not agree with
me.

Masaki (17:58):
I think they put the Vectobacillus culture in there
because it's harder to breakdown.
So when the yeast is eatingthose sugars, it.
It gives it a higher alcoholcontent.
So they get those double IPAs,triple IPAs, with the, the milk
sugars.
Oh, okay, yeah, makes them, Ithink, thick too.
Yeah, this just tastes good.

Jean (18:18):
Yeah, this is like our normal slushie.
We throw this one.

Matt (18:22):
This is gonna be amazing.
It was a slushie.
It would be amazing.

Jean (18:25):
It would be amazing On a hot day, oh my god.

Matt (18:27):
It tastes like a fruit smoothie, like yeah, it tastes
like it should be really goodfor you.
It really does it.
It tastes like beer.

Masaki (18:35):
It tastes and it's almost, uh, it's almost eight
percent.

Andy M. (18:40):
I was just gonna.
I couldn't see the ABV on thecamera.

Masaki (18:42):
Yeah, it's like eight percent, I think it's 7.5.

Andy M. (18:45):
Yeah, so this is dangerous.

Matt (18:48):
These two are both like something like four and a half
or five the yeah.
On a hot day that would go fromI'm having a delicious beer to
I'm diving into kiddie pooltopless in like 10 seconds.
Give you a window in my life.

Andy M. (19:01):
I'm gonna use the grill then no longer qualified for
propane propane.

Jean (19:07):
Dang it, bobby.

Matt (19:10):
So what I had going on in my head, but I wasn't gonna
attempt to hang impression sowell.
I knew it was me.
I love king of the hill.

Jean (19:16):
Oh, I really love boom hour.
Yeah, man, you know sometimesbeers and we can taste them real
good sometimes.
And sometimes you just takeyour shirt off me, you're not
going to keep coming.

Masaki (19:26):
I could understand that, though.

Jean (19:28):
Yeah, well, I can't.
Whoever.
Whoever does the voice actingfor boom?
How is awesome that is so funny, jean, that was amazing.

Andy M. (19:37):
This show doesn't give enough recognition, so thank you
for bringing that back.

Matt (19:40):
Yeah, I thought I heard something about a reboot for
that one.
Maybe I'm losing it.

Andy M. (19:44):
No, you probably do, because they try to reboot
everything.
No new ideas, let's just try torevive everything.

Matt (19:48):
Yeah, that's all right, that one can come back.
That one's cool Okay.
I mean unlike the simpsons,which never needed a reboot
because it never went.

Masaki (19:55):
I know seriously, mm-hmm Simpsons is on that uh,
predicting the future, yeah,reality type stuff.
Now it's really weird.
Yeah, what do you mean?
I didn't know what do you mean?
They just have scenes orcertain frames that people have
picked out that depict thingsthat happen in reality.
A lot of them have been foundto that.

(20:15):
The simpsons did it after ithappened, so they're like deep
on dirt ever, but some of themare legit, oh wow.

Matt (20:21):
Like different politic.
I know there was a couple ofdifferent political things None
of them like jump out, but Iknow there's a couple like
election things that happen.

Andy M. (20:26):
Yeah, be careful, you're going down the political
hole.

Matt (20:29):
I know that's normally.
Yeah, that's topic nongrotesque on this podcast I'll
have the cosmic chug myself forit.

Andy M. (20:35):
You put it on the simpsons, it's okay.
Yeah, politics.

Jean (20:38):
Yeah, that's my number one rule at the bar.
Yeah, politics that's why Ialways hate putting on the news
sometimes ruins good beer towork at some other spots and
they'd be like can you put thenews on like?

Matt (20:49):
No, no, that's like given people on a plane that's been
delayed for four hours alcohol.
It's just a bad idea.

Jean (20:55):
All right.
So this is the grace.
This is, uh, Along with anotherbeer that we brought on.
Uh, this would be, like I wouldsay, one of our flagship beers.
Okay, always have this beer.
Uh, it's just Classic palewheat beer.

Andy M. (21:10):
I remember this woman and the guys like a rate, like
it first opened.

Jean (21:13):
Yeah, real easy drinking.
A beautiful Label art.
Honestly, the the dove is very,very pretty.

Masaki (21:20):
Yeah, this is one of the simpler designs that I think I
guess gets slept on, like somepeople uh, go to the more
complicated label art, but Ireally like this simple dove
design.

Matt (21:31):
Electrolytic see you say simple, I think that's an
artistic masterpiece.
But yeah, I mean, I guesscompared to some of the other uh
label art.

Masaki (21:38):
This one is I should say simply a dove.
There's nothing else going on,but the dove is beautiful.

Andy M. (21:43):
I'm known for my stick figures and that's about it, you
know.

Matt (21:45):
I'm not even known for those those got rejected from my
art teacher.

Jean (21:49):
It's like all better stick figures, since this one's gonna
be pretty straightforward for awheat beer, just like chris
slight orange peel flavor to it.
Honestly, it's just like youget home from work.
You just want a quick beer,nothing too heavy.
This will set you straight.

Matt (22:07):
I love it.

Jean (22:07):
I love the name also, it's a really cool thing to know
about this beer, is that?
Um, I don't know if you guyscan taste like some of those
floral notes.

Yeah, it's kind of like an orange blossom,
floral nose too.

Jean (22:17):
That's really really nice.
Again, like with like tapper,like, if you're gonna want to
eat something like like a salador like some chicken, this is
definitely the beer to go.

Matt (22:25):
It's almost like wild flower, like it's really
interesting.
It Very complex, very, verycomplex, but also not
overwhelming to the point whereit's like not refreshing.
It sits right in the pocket.

Andy M. (22:39):
Yeah, that's what I'm trying to.
I'm trying to figure it out,but it's a very, it's very
flavorful.
I just can't really clearlydistinguish what I'm tasting.

Jean (22:45):
Yeah, there's a lot going on, there's a lot going on yeah
sometimes, if people want tolike, they're always like do you
have something that tastes likeBlue Moon?
We'll generally just point thisway, yeah.
It doesn't really taste likeBlue Moon, like that, but it's
like in that, similar, likerealm, especially with like the
orange notes to it.

Matt (23:01):
Blue Moon kinds of have that subtle orange and I never
got into like the orange slicein the Blue Moon.
I didn't think that I actuallyever did anything for it other
than add a garnish to a glassbottle.

Andy M. (23:12):
Or Jack your price up 75 cents at a bar.

Matt (23:14):
Yeah that too, but this is far more complex than that.
It's far more complex than that.

Masaki (23:20):
I think the beer a lot of people who like the light
beers but they come to a craftbrewery, they'll tend to
gravitate towards this beer.

Jean (23:29):
Yeah, we had a tangerine version in it, but the tangerine
was super subtle.
It wasn't noticeable,unfortunately.

Masaki (23:35):
I like that beer a lot.
It was literally calledTangerine Grace.
I like that beer a lot, and wealso have this beer, essentially
this beer with lemonade, andthey made a shandy with it.

Jean (23:46):
Okay, we have that all the time right now.
That one's also very good yeah.

Masaki (23:49):
What's that one called Blanket, sip and shandy?
I think I had that when I wasdown there.

Jean (23:55):
I think I got that too yeah.

Matt (23:57):
What else we got in the table here.

Masaki (23:58):
Well, before we go to a couple of IPAs, crack open this
dark beer.
This is a porter that wecurrently have on tap.
Pass through porter.
Okay, I'll actually just readwhat's on the can here.
It's a traditional porterfeaturing roasty and robust
flavors and aromas of mediumroast coffee and hints of hair
and bill.

Matt (24:18):
It's got the Hellertown Pennsylvania there right in the
label.

Jean (24:20):
Oh yeah, so the story behind the name is that
Hellertown is known as, like, apass through town.
This is kind of like a little,you know, homage to Hellertown
and that's why it's called thepass through porter.

Masaki (24:31):
We have these beer pretzels at Lost Tavern.
Other breweries have them too.
Other places have the naughtypretzels that are flavored to
pair with beer.
There's a cheddar, smokycheddar, bacon flavor.
Pretzel, pretzel, that goes sowell with the dark beers.
I believe it.
I'm not convening thosepretzels with this porter.

Andy M. (24:51):
I'm going to get probably the timeframe wrong,
but this is probably when LostTavern opened up, a year or two
afterwards.
I went there one random dayafter work and was in Hellertown
location because Bethlehemwasn't open yet.
And I just sit down on it on aFriday after work and like I'm
just looking at the list and thebartender is asking and telling
me that they have two burnbarrel stouts, one that's aged

(25:14):
in maybe six months and one thatwas aged in nine months, and I
was like okay, and they'reoffering them to sample, you
know.
So I'm like, okay, fine, sofour ounce pours and they sure
serve them with a warm sugarcookie.

Matt (25:25):
And.

Andy M. (25:26):
I don't know, it was so strange that it's such a unique
combination, but it wasabsolutely.
It was just so different.
I've never seen it before.
It was amazing.

Matt (25:35):
This is a good porter.
Right on the front end, you gotcaramel, you got vanilla, you
got coffee.
And then the back end.
A lot of porters will justpunch you with some sort of
weird bitterness on the back end.
It's like we give you all theflavor and then just right in
the chin with theirs.
I don't know.
I've had some that finishashtray, like they start really
well and they dive off.
This one just kind of rolls offfor the musicians out there.

(25:57):
It's a day crescendo and it'swonderful.

Jean (25:59):
It's real smooth, man.
It's not too in your face and,like you said, very light
chocolate, very big on coffee.
Honestly, I love this porter alot.
We had it on the the looker tap, which is a I don't know if you
guys are familiar so it's likea side pole tap.
So what makes it specialgenerally it's what you pour out
of.
It is like a Czech logger orQuel, I think is like the most

(26:23):
popular one.
It's a Pilsner, not a logger,sorry.

The Pilsner or Quel it personal, Quel.

Jean (26:27):
So the tap itself has like a micro filter.
It creates this really likesuper fine foam.
So the idea is that you needlike the big mugs, like the
Stein, like that mug that youhave right there I don't know,
what the call it's like.
They're like dimple mugs.
You basically have to like openit slightly, let the foam out
and then open it up right awayso that it pulls just beer and
it gives you like the perfecthead and perfect amount of beer.

(26:49):
There's this thing called thethe milk tube, where it's just
all foam, the milk tube, Milkmilk, the milk pour.

Andy M. (26:57):
Is that the milk tube?
Yeah, Okay.

Matt (26:59):
So you basically.
So let that one lie where it is.

Jean (27:04):
It's not actually milk it's.
It's basically just all beerfoam you basically get.
You get it's like five or sixounces.
It's in a really tall glass.
Basically, what it used to beis back in the day, like when
Czech started making, when theyinvented the Pilsner.
Bartenders would usually givethis as like a thanks for
snipping in for it to therestaurant, to the bar, on us,
or if they're like the ladiesdidn't want to drink like a full

(27:26):
beer, they didn't like beer.
They'll drink the milk too,because you won't get all the
flavors of the beer.
You'll get the more lighternotes, so like mainly chocolate.
Okay, so today they would likedrink it slowly, but nowadays
it's more seems like you got tochug it, all right.

So you chug the phone.

Jean (27:41):
Of course it's really cold with some of the darker stuff.
It's kind of like you're justdrinking like chocolate foam.
Interesting, very, verydelicious, it's very fun.
But yeah, when we had this onthe Luka tab it was fantastic.
It was way softer than this.

Matt (27:54):
It's pretty soft now.
Yeah, I mean it's really for aporter, it's very, very soft.

Andy M. (27:57):
I agree, that is a.
That's an excellent porter.

Matt (27:59):
Yeah, Lost Tavern man Out here killing it right now.

Jean (28:03):
I think right now we're we're finally about to get into
like our darker beers.

Matt (28:08):
Okay.

Jean (28:09):
Hopefully we'll get our.
There's this beer calledclusters.
It's the brown ale made withlike granola from I don't know
if you've ever been to clustersand Bethlehem on Man's Stake.

Yeah, we use granola.

Jean (28:21):
Really.

Matt (28:22):
Very good.

Jean (28:24):
That brown ale is really good.

Andy M. (28:26):
That's another awesome business concept they're doing,
you know, pairing with a localcompany, like that's really cool
Absolutely.

Jean (28:31):
I've heard a lot of that stuff.
It's been really, really nice.

Matt (28:34):
Yeah.

Jean (28:35):
Definitely our stout are going to be coming back full
force.
Like Silent Partner is a verypopular one.

Andy M. (28:41):
It's one of the best things of the winter.

Jean (28:42):
Yeah.

Matt (28:44):
Stout is nothing better than that I prefer my stout when
I watch football.
Hopefully happy, most likelyangry.

Andy M. (28:51):
Well, here's still worse.
Man, that's going to happen.
Yeah, it does.
I was a stealer as well.
What's that?

Jean (28:57):
I was a stealer as well.

Andy M. (28:58):
What happened.

Jean (28:59):
I didn't know any better.

No, no, no, no , no, don't make me come over
there.

Jean (29:03):
So it's funny because the year that I saw I was like maybe
in sixth grade and I didn'twatch football at all.
I was a baseball fan.
I was Yankees fan.
I just moved here like twoyears ago from the Bronx.
I had a girlfriend at the timewhose family was like super
stealers like all stealers,that'll happen.
And I was like, okay, we'llwatch.
And you know, I just I keptcoming over, you know for

(29:25):
football games and whatnot.
And then, unironically, thatsame year the stealers went to
the Super Bowl and they won.
So I was like yo, let's gostealers for a year after.

Andy M. (29:38):
So that bandwagon's out front, you just jump right on
it.
Yeah, I didn't know any better.
It's how it happens.

Jean (29:43):
I was introduced to it and I was like all right, they're
pretty cool.
I saw Troy Palamalu on there.
I was like that dude's awesome,he's just jumping over.

Matt (29:52):
That dude was awesome.

Jean (29:53):
Dude, he's crazy.
He's so crazy.
And then, dude, there were somany people on that team during
that Super Bowl.
Who was it?
It was like him.
Was it San Antonio Holmes, orsomething like that.

Matt (30:05):
San Antonio Holmes.

San Antonio Holmes.

Jean (30:06):
Yeah, dude, he had that one.
Catch the Toad the.

Matt (30:10):
James the Toad taps in the background.
Harrison, oh, making that afreaking tank.

Jean (30:15):
Do 103 mile interception or something.

Andy M. (30:18):
Yeah, 103 yard interception and one of the best
defenses.
That was with Joy Porter tooright.

Matt (30:24):
What else is in the magic cooler now we have IPAs left.
Yeah, we're getting into it now.

Masaki (30:30):
We're in the IPAs, all right.
Yeah, I think.

Andy M. (30:35):
Now, where do you guys feel like the beer market's
always trending in a certaindirection, to some flavor or
whatever.
What do you think we're goingtowards now?

Jean (30:43):
Pillsners and loggers.

Andy M. (30:45):
I agree, we're going back.

Jean (30:46):
Interesting.
Going back, I started to noticeit.

Masaki (30:49):
Interesting.
I'm getting a little bitfurther into craft beer.
So much now, beyond IPAs hours,that they want to be able to
get a beer that they might get,like a 24, 30, like a Coors
Light, another Light Bud Light.
Yeah, you know, like beers thatthey want to drink, but they go
to a craft brewery and wantsomething in the same name, a

(31:10):
Pillsner, a Logger, somethinglight that they can session.
With a lower ABV and just yeah,have like five, six, seven
beers.

Matt (31:17):
My goal for this show is that I can show the people that
there's more out there thanCoors Light.

Jean (31:22):
Miller Light and.

Matt (31:23):
Bud Light, that's my favorite beer.

Andy M. (31:24):
There's more beer on this planet.

Matt (31:25):
That's what I go towards now.

Andy M. (31:27):
I usually drink Pillsners or something like a
session.

Jean (31:33):
Yeah, I also think, say Zons and farmhouse ale styles.
Well, since they're technicallyboth the same, I think those
are also going to be coming backas well.
It's going to be veryinteresting to see, like all the
like, the Pilsners and theloggers coming back, because
those are hard beers to brew,are they?
Well, think about it, you can'thide any in the mix?

Yeah, okay, and.

Jean (31:52):
I, you fuck something up and then let me throw some fruit
in there.
Some fruit in there.

Matt (31:59):
And then it gets down to like, how long do you logger
your beer?
How long?
Like?
What brewing process are youfollowing?
What are you Are you loggeringfor a little bit?
On an earlier episode wediscussed Schlenkkerle, which is
a German traditional.
They logger for like threemonths, Like that's a long time.

Jean (32:17):
Probably tastes crazy, though.

Matt (32:19):
It's very, very good, it's very good.

Jean (32:22):
All right.
So we got the seeker right now.
I would say this is ourflagship beer, this is our
flagship IPA.
Everyone loves this beer.
When we don't have it on tap,people like hey, we're in
seekers, coming back like almostimmediately, like all right.

Masaki (32:35):
This is a single American IPA.
Got the can right there.

Andy M. (32:39):
Okay, it's a very fresh IPA.

Jean (32:42):
Yep, big hop cart.
That characteristics we'regoing to be using Centennial and
Cascade.
So super citrusy, straight up,true American IPA.
I would say this is our drugsperpetual.

Andy M. (32:52):
You guys have been taking us through the seasons
with the sampling of the yeah.

Matt (32:55):
Yeah.

Andy M. (32:56):
It's pretty interesting in a good way too.

Matt (32:58):
Yeah, I dig.
The quote is the top of thisone.
Honor the past graphs thefuture.
That's pretty cool yeah.

Masaki (33:03):
That's a nice quote.
So our uh, I guess slogan mottoor mantra.

Matt (33:12):
Yeah, and I feel like the artwork here is very Bethlehem,
hullertown, pennsylvania.
You got the stonework house,the water wheel outside, you got
the horse hanging out there.

Masaki (33:21):
Grissmill.

Matt (33:22):
Oh yeah, yes, it is Okay.

Masaki (33:26):
And they say honor the past, craft the future.
They have a very kind of rootedin what the Lehigh Valley is
very historic place, uh,hullertown and Bethlehem
specifically, and just even inthe name, lost tavern this
tavern that was somewhere inHullertown, they don't know
exactly where that kind ofplayed an important role in
people coming to the town andthe economics and the travel of

(33:47):
the city.
So, yeah, we kind of know thatthere was a tavern there but we
don't know where it was at.
So lost tavern is kind of ahomage to the past in that way.

Jean (33:56):
Yeah, it's owned by the Heller family, actually the
people who establishedHellertown, oh wow.

Matt (34:01):
Okay, so I got to be honest.
I always thought the name losttavern was riff on the lost
river cavern.

Masaki (34:05):
A lot.

Matt (34:08):
I really thought it was, which is another tourist
attraction around here.

Andy M. (34:11):
Wonderful.

Matt (34:11):
I totally thought it was a riff on that, so that's very
interesting.
I have learned something.
That's pretty cool.
There you go Now.
We got to find the tavernpeople in Hellertown Check your
basements.

Masaki (34:20):
This guy the seeker who's on the can and then he's
also in the logo, but he's onthis can.
He's trying to find the tavern.

Matt (34:28):
Did you leave a tavern before this?

Masaki (34:30):
I hope, so I hope so.

Jean (34:32):
Yeah.

Matt (34:33):
With the hand in the pocket and holding the lantern
like that, heading towards thedoor.
I feel like he could also belike.
I've had one too many.
I'm going home to see my wife.
That's possible, not that I'veever been in that position.
Love you, jen.

Jean (34:44):
Fun fact, the seeker is based off the owner, Tony.

Matt (34:48):
Really, that's him holding the lantern.
Yeah, it's very funny.

Andy M. (34:52):
I was like that's an interesting story, I want to see
what the picture is based on.

Jean (34:57):
Yeah, I want to see the.
I haven't seen the originalthing.
I've never seen the originalpicture.

Matt (35:01):
I'm wondering if he holds lanterns and walks around or
like on a regular basis, or isthis a?
I think they it was.

Masaki (35:07):
I think he was carrying something else and they
appropriated whatever they.
You know the lantern on there,but that logo is on our bar top
in.

Matt (35:16):
Bethlehem.
Oh really, yeah, that bar topis amazing.
Yeah, I've clearly never lookeddown.
I've been looking at the menuon the wall.
I'm not sure like how toproperly describe it.

Masaki (35:25):
It's like a stainless steel inlay into this cement bar
and the stainless steel inlayas a light bulb where that
lantern is in the seeker, so itlights up and it flickers.
Wow, and it's.
Yeah, it's the bar top looksamazing.

Andy M. (35:40):
Now, with there being so many breweries, honestly, in
Lehigh Valley I mean everywherein Pezzelvain is saturated with
breweries.
Is this lost time?
And collaborate with any otherbreweries?
Yeah, all the time.
Okay, which ones?
Like, mostly are.

Jean (35:50):
Most recent one we did was new trail, I believe.

Masaki (35:53):
Okay, we did a abomination brewing collab is
going to.
We did one before, a double IPA, and we're about to release
another one that's a triple IPA,and we have a great event, the
hops for hope event.
That's a fundraiser.
One of our owners went to PennState, so it's in partnership
with Thon for their PediatricCancer fundraiser.
That's happening in September.

(36:13):
And we have almost 40 breweriescoming this year.

Matt (36:17):
Yeah.

That's incredible.

Masaki (36:19):
Essentially, you can buy a ticket for a tasting session,
the tasting session, you justbuy the time so you can have
unlimited beer pretty much justsample beer from all over the
place.

Matt (36:29):
I know, in general, andy is not a Penn State fan at all.
Not at all, no, not even alittle bit.

Andy M. (36:34):
Absolutely kidding.
No, I'm a dire.
I went to Temple, so I'veactually got a.

Masaki (36:38):
Penn State tip, but no, it's a great cause, though, and
literally a hundred percent ofthe proceeds go to oh, that's
amazing.
Very cool Pediatric Cancerfundraiser I worked it last year
.
You're going to check that out,dude, that's a lot of fun, oh
my.

Jean (36:52):
God, oh my God, shout out to Frank the Tank man.
So I'm going to just tell thisquick story and point him
towards this podcast.
Let's just say so you get, youbuy I think it's like I forget
how much it costs, but you get at-shirt.
You get a tasting glass thatcomes for the tasting event.
So Frank the Tank buys sessionone Cool beans.

(37:15):
He loves beer.
I think you would love to havehim on this podcast.
He knows everything about beer.
All these breweries Cool.
Whatever he's making it, he'schannelled up with the breweries
.
And Frank the Tank buys sessionnumber two.

Andy M. (37:29):
How long are these sessions?

Jean (37:30):
Hour and a half.

Andy M. (37:31):
Oh, okay, wow, Okay, 52 hours.

Jean (37:34):
Frank was just drinking for like four or five hours
straight.
My poor boy was clinging tolife.
We had to call his wife to comepick him up, oh no.
It was really bad, but he wasfine.
He was fine, not the wife phonecall so now you can only buy
one session.

Andy M. (37:53):
You can only buy one session.
Well, you're just Frank theTank now.

Jean (37:57):
Yeah, shout out to Frank the Tank.
I love that guy.

Matt (38:00):
That's funny.

Jean (38:01):
New father.
He's been loving the dad life.

Matt (38:03):
I haven't seen him in a while, Frank we got to meet man
I was going to say we shouldprobably start.

Jean (38:08):
well, we should probably get rid of the single and then
get to the doubles.

Masaki (38:12):
Yeah, so we had a single American and we're about to
crack open a single in the NewEngland style.
All right, thank you.
So we have four beers that arehazy in this New England style.
This one's called Life's a Trip3 and it's an experimental
series that the Brewers puttogether to try out different

(38:32):
hops, different malt bills, justdifferent ways to produce IPAs.
And there is some hop sciencethat's happening in the brewery
world now that, yeah, there'ssome hops that don't even have
names.

Andy M. (38:44):
Yeah, I love the name of Life's a Trip.
It's just experimental series,very direct, straightforward.
That's fantastic.

Matt (38:50):
I'm going to launch a preemptive strike on this one.

Jean (38:54):
Stellar ship.

Matt (38:56):
And I will tell you, I've had this before.
I love this beer.

Andy M. (39:01):
There was a volume five of this beer.
I love this beer.

Matt (39:04):
This beer is phenomenal.
Volume five was just like twonotches above.
That was insanely good.

Jean (39:10):
This was the first beer to kick on draft at Music Fest.
Really yeah.
Before it reached the secondweekend, it kicked almost
immediately.
It was so popular.

Matt (39:23):
I was happy to help with that.
I was very happy to help withthat.

Jean (39:25):
Yeah, I mean, I drank so much of this, it was like a nice
stop.

Masaki (39:29):
Yeah, I think it was good.
Out of what we had on tap forMusic Fest, this guy would be my
number one.
I'm an IPA drinker and I loveHazy IPAs.
I like single Hazy IPAs thebest Because I feel like you can
kind of session something whenit's around six something
percent but, as soon as you endat like seven, seven, eight, you
might have.

Jean (39:49):
I can't session a 8% beer, yeah absolutely not With the
text from the brewer earlier.
Shout out to Derek what I wasasking him was.
So life's a trip.
The whole series is based offof one yeast.
There's been a new experimentalyeast that essentially is made

(40:10):
for Hazy IPAs.
It's meant to make it be Hazyand Juicy.
It's literally just called Hazy, hazy yeast.
That's it, the only thing thatseparates every other beer from
each other.
Obviously, the first, life's atrip.
It's going to use that yeastand it's going to use a pretty
straight up malt bill.
Then life's a trip.
Volume two and three.

(40:30):
The grain bill, not the maltbill, is different.
It's going to be more of aflaked oak, the oats.
When they're flaked, they'regoing to give it a more kind of
like a creamier mouthy feel,which is why this beer is really
soft.
Yeah it is More of the maltedwheat, which is also going to
give it some slightly darkerflavors.
This specific one is going tobe using a YAT and New Zealand

(40:54):
Hop 214.
Is it 214?
Yeah, 214.
It's going to give it thosenice peachy tropical flavors as
well.
In my opinion, it kind oftastes like juice, just ferment
it just a little bit.

Matt (41:05):
This is kind of what it tastes like I love how it tastes
.
It is that total mouthfeel of atropical fruit juice of some
kind with a truly just wonderfulamount of flavor.
I'm going to gush over thisbeer.

Andy M. (41:19):
It's definitely a vacation, ipa.
Oh, it is 100%.

Jean (41:22):
And the hoppiness doesn't linger on the alley either.
It's just so smooth, so so good.

Andy M. (41:28):
The life's a trip is all based upon the yeast, so
there's going to be morevariations of this.
Yeah, we read oh, that'samazing.

Masaki (41:34):
Yeah, we were on six.

There's a six.
I knew there was a five.

Masaki (41:38):
Re-released three, I think, because it was the most
popular one.
Yeah, it was the most popularyeah all right, I would bet
they're going seven, seven andeight.

Matt (41:48):
I'm going to need text messages, some sort of signal in
the sky, yeah, it would be verycool, but we'll see.

Masaki (41:55):
What type of beer do you like to drink, your preferred
style?
Fermented.

Jean (42:02):
Understandable.
Have a great day.

Matt (42:04):
No, that's pretty much it.
I will try anything Good.
Ipa's, vloggers, stouts aretend to be where I trend overall
.
I'm kind of with Andy on theSours aren't necessarily my
first go-to, but the Sours fromlost Tavern I will go to because
I've had them before andthey're flavorful and they're
not that overwhelming.
I would say fermented and goodbeer is the wheelhouse that I am

(42:26):
in and the reason I have apodcast after all.

Andy M. (42:29):
So I mean, I'm the same .
I'm also situational like, likeI said earlier, like cold night
or whatever it is, you want tohave a nice stout or something
like that.
You're sitting outside by thefire, I want to have a stout.
But like, I'll day with myfriends, with my bachelor party,
come up in a few weeks, yeah.
I'm gonna be drinking pillsnerves or something a little
lower ABV, would you so thatstrong flavor profile?

Matt (42:49):
So by the time this one comes out, your bachelor party
will be done, yeah your weddingwill be done.
It might actually be thatweekend that this one comes out
possibility Okay.
Congratulations.
By the way, the upcomingnuptials.

Andy M. (43:03):
I do like double dry hop IPA's.
That's my, that's my preference.
I do like those a lot, likedouble and triple IPA's.
Like it just gets too mucheight or nine percent to me.
Like I drink, I'm gonna have itthrough.
You know, watch some flightsand drink a couple of those.
Oh, I'm hurting next day.

Jean (43:17):
Oh yeah, they're dangerous .
Mm-hmm, they're dangerous.
I remember going to a party andI'm drinking and crushing four
cans of like a triple IPA.
I think they were like 11 or 12.

Matt (43:24):
Yeah, oh my god, I don't even know how I made it home but
I know how to get my car thenext morning.
They do have a couple of heavyhitters.
Sometimes they don't taste likethat much.
The sour that was out hereearlier.
I would have never guessed thatwas 8%.
I would have had two cans ofthat and be like what happened
yeah man.
What's up next?
This is like Christmas it's.

Jean (43:42):
We got a lot of beer on the table.

Masaki (43:44):
We do have a lot of beer .
You know why not yeah so rightnow I cracked up on what's
called the seven years lost.
The beer made in commemorationfor Lost tavern.
Seven year anniversary was justhappened over the summer.
This is a hazy IPA.
It's a hazy double IPA.
Oh, thank you.
I'll read the the can art.
It says where have the lastseven years gone?

(44:05):
We can't thank you all enoughfor your loyal support over the
years, through thick and thin.
It's been a true pleasuregetting lost with all on the
regular.
This IPA I think it's mainlyhopped with luminosa hops and, I
believe, finished with Citra.
It has a lemonade type offinish at the end, which I
really enjoy, and it's also notas hazy.

(44:26):
It's a little bit moretranslucent compared to other
hazy IPAs.

Matt (44:29):
Like a sweet vanilla thing going right on the front end of
it.

Jean (44:32):
Yeah, the nose is like really tropical.

Matt (44:34):
Oh yeah.

Jean (44:35):
I remember where I was talking to them.
They were like yeah, it's likekind of papaya for it.
I'm like yeah.

Andy M. (44:41):
Yeah.

Jean (44:42):
I grew up eating a lot of papaya and I'm like, yeah, damn
the first time.
I like, really really picked itout.

Matt (44:48):
Okay, that's my brain was trying to figure out what was on
the front end.
That's exactly what it is.

Jean (44:53):
My brain just didn't get there yet.

Matt (44:55):
Kind of like a starchy fruit, yeah, but in the seven
preceding beers that took thebrain a little bit, kicking your
melon.

Jean (45:02):
Yeah, like a little bit.
Yeah, anything real, realstarchy, definitely melon, but
smooth but very smooth.

Matt (45:08):
There's no like unpleasant bite on the back end or
anything there.
There again it's all flavor allthe way through.

Andy M. (45:16):
I mean, I know traditional West Coast IPAs.
You get that bite.
You know that's just theprofile that they're known for.
But these are very, very easy,easy drinking.

Matt (45:24):
Almost a little too easy drinking IPA I think you go down
real well.

Masaki (45:28):
The six years lost from last year's anniversary was a
triple and it was pretty sweet.

Jean (45:35):
Hit that, hit that ABV pretty well.
Yeah, yeah, yeah, yeah, that'sdrink.
Those are the I, those are theones that I drank for the party.
They were destructive.

Matt (45:44):
This one goes down really easy.
It tastes like a celebrationlike.
This is a good Celebration beer.
Overall, something's happygoing on.
You go for this one.

Andy M. (45:52):
The one thing is routine, and all that and all
the beers from last time is all.
It is super fresh, easydrinking.

Matt (46:00):
That's like the repeat theme.
Right is that these are easydrinking.
They're not.
We haven't had anything on thetable yet.
I'll post a picture the tablesgetting a little full at this
point.
Yeah, move some cans over tothere hasn't been a single thing
I took a sip of, and whenthat's not going down easy,
everything has gone down veryeasy.

Masaki (46:18):
Yeah, I think our Tapless usually stays pretty
diverse and we can Accommodateand anyone's beer palette that
comes in, you know, whether theywant a dark beer, a light beer
and IPA, a sour, something sweet, kind of have a nice diverse
tap list at all times.

Andy M. (46:36):
What is?
What do you guys usually offeron the tap list?
How many, how many differentchoices.

Masaki (46:39):
I'd say at the least like 14 to 16 beer and I would
say at the most between our tapsand then what we could offer in
a single can.
I've had almost 30 beersAvailable.

Matt (46:53):
Wow, yeah, I know that when I look at the menu it takes
me a minute and normallysomeone like the service is
great, they're on your rightaway.
Would you like to?
What would you like?
And I look at the menu, I'mlike time out.

Jean (47:05):
I need the font gets smaller and smaller almost every
week.

Matt (47:09):
We have so many beers on tap man.
It's crazy If you do do,seltzers.
We are doing one of ourdrinkable episodes with white
claw, which will come outshortly after this, since it's
an adventure and a half blackcherries, the best Oil I'm no,
sonke says absolutely not nothaving it Seltzer community, I'm

(47:31):
sure you know I like the berryflavor.
I feel like I feel like this ismoderate alcohol confession,
but I do drink the black cherry,it's 5.5%.
They go down like butter.

Masaki (47:52):
Stronger white claw called.

Andy M. (47:56):
Surge that I've never had stronger white claw is
called for local right.

Jean (48:03):
I miss original recipe, for Just put a five-hour energy
shot.

Matt (48:10):
We just called that a Yeager bomb.

Jean (48:12):
That was ah, yes, that is for local.

Matt (48:14):
Yeager bomb.

Jean (48:15):
All right.
So what are your top three?
Like you know, lower end, likebeers, because for me it's got
to be like PBR hands and a nattylight.
Oh man, no, I'm eating.
Cost wise, cost wise, yeah, sothat'd be like your Miller light
, anything like below, likeying-ling.

Andy M. (48:29):
That's a pretty good question.
It's like asking somebody whatyour three fair movies are.

Jean (48:33):
That's hard yeah obviously you know you're not always
gonna get a craft beer Someone'sgonna hand you.
I need it.
I'm leaving that party.
We're not I.

Matt (48:42):
Would say Genesee cream.

I would go for American.

Matt (48:46):
I was rough, but it goes down, it works.

Masaki (48:50):
Oh, oh.
Do you also like Milwaukee?
Then oh.

Matt (48:54):
No straw.
If anybody's ever heard ofstraw, I'll go for straws here
where I'm like.

Andy M. (48:58):
I grew up around straw straws, like a half hour from my
house.

Matt (49:01):
Yeah, you can't really find it that much, but it's it's
really good.
It's a great budget beer.
Oh, I wouldn't call yingling abudget beer, but that's my other
go-to.

Jean (49:10):
Relatively inexpensive nowadays, I would say.

Andy M. (49:14):
I mean person.
I think I would go with all dayIPA.

Jean (49:19):
Okay, those are nowadays.

Masaki (49:21):
Those are like pretty like.

Founders, you must love a 60 minute.
Oh yeah.

Andy M. (49:31):
The original course original yeah, of course
original and not yingling.

Matt (49:37):
Yeah.

I.

Matt (49:39):
Just can't do like Miller light, but like.

Jean (49:43):
Give me the Miller high life.

Matt (49:47):
The Miller highlights have been really good.
I'll give you the highlights.
This the first one not so good.
Second one slightly better.
Anything after number two Starsto get better and better and it
seems like a good decision bythe end of the six package, so
oh yeah.

Masaki (50:01):
PBR.

Jean (50:03):
Bad beer.

Matt (50:07):
Because we we thought PBR would fare a lot better than it
did.
But the one that one is thelocal PA beer.
The one that beat that out islocal PA beer is kind of a
shocker.
So did you listen to the budgetbeer battle that we did for
this episode?

Jean (50:20):
for this no, I don't.
I didn't think I get to catchthat one.

Matt (50:25):
Referencing that episode 10 you got to check out the
budget.
Beer bracket, booze battle.

I'm astounded that I pronounced that correctly
, after all the beers that I'vehad, oh, we got PBR in there, we
got steel reserve in there.

Masaki (50:41):
That's my preferred 40, though the steel reserve 40.

Jean (50:46):
I always say it extra for the little corona, big boy, you
know yeah, I like to go to golisten to episode 10.

Matt (50:52):
It was a lot of fun.

Masaki (50:53):
You want to explain this last one chain?
Alright, so.

Matt (50:57):
I'm loving this.
By the way, the can on here.
Andy will understand why.
Which one you grabbing that one.

Masaki (51:03):
There's oh.

Matt (51:06):
Alright so I saw the mouse pointer on this particular can,
oh my god.
Yeah, and Andy will know thatin real life I'm an IT guy
because I'm Andy's IT guydisclaimer fellas, this beer was
brewed March 30th.

Jean (51:20):
It's an old beer so I can't promise you that's good.

All right.

Jean (51:24):
So this is short hops.
This is the beer that theybrewed for me for my smashville
stornament.

Masaki (51:31):
Really, oh yeah, oh my god, okay, yeah, when you guys
are I understand there's onlyFour or five other people that
have this beer still are youserious?

Andy M. (51:42):
There's a lot of pressure.
Yeah, and I and I own like six,four packs.

Jean (51:46):
I have to send them out To the people who did the art
label.

Matt (51:50):
I only want to open one and have a little bit For coming
yet I feel like I haven'tthanked you guys for coming yet,
so open that one this one hasthe mouse pointer and Princess
Peach, so yeah, that's a goodfriend, justin Wharton.

Jean (52:09):
They focus on vaporwave, which is like a style, like a,
like an aesthetic thing, it'slike an art form, and they
decided to do peach, you know,very like old-school, like retro
look vibes.
That one is the smash brosmelee menu select screen, which
is crazy.
And then there's two more verycool.
So the four pack contain fourdifferent labels the kin are.

Andy M. (52:33):
These are is absolutely incredible.

Jean (52:35):
They're all one of a kind to.

Matt (52:37):
This one gives me Tron vibes, like I did the Tron
coaster when I was down inDisney.

I like the Tron movies course you did the
second one, not the first one'sa little cheesy, the second
one's awesome oh yes, of courseI did.
Thank you.

Matt (52:50):
Not just once, three times when I was there and this kind
of reminds me of that.
This really, really is so thisis.

Jean (52:55):
This is a double IP.
I don't know if you've had therendezvous Double IPA.

Andy M. (53:00):
No, actually yeah, cuz you guys, that's the restaurant
right in Bethlehem.
Okay, yeah, I've had thatbefore.

Jean (53:04):
So it's a very fluffy, soft-bodied double IPA and I was
like Can you make me that beer,cuz it was my favorite beer at
the time.
And I was like can you throwsome mango in it?
Because the greatest smash rosemelee player of all time, his
tag or his gamer tag, goes bymango, okay, oh.

Matt (53:22):
What's this whole gamer tag?
What's the whole gamer tagmango, it's just mango, it's
just mango, mango, with a Zeroas the oh all right, that's how
you know your badass playerthere's no letters, there's no
numbers going on.
That's all you need.

Masaki (53:37):
Because you're early yeah.

Jean (53:42):
I was chatting with him for a while too.
We also made, we also releaseda hot sauce in his name as well
too, and I still have to sendthem out to him.

Matt (53:51):
Well, I was.
Tavern does hot sauce.

Jean (53:53):
No, this is from a friend of mine.

Matt (53:54):
Oh.

Jean (53:56):
Sold it during that event too.
Okay, really cool event.
We had like a hundred and fortypeople there playing this silly
little game and it was.
It was just a fantastic.
Day.
It actually.
It's really funny we so we livestreamed it.
Of course, we actually endedthe live stream early because PC

(54:17):
were we were using justoverheated and shat itself and
the guy, no, the guy running.
The stream Got so Plastered wefound them in the back where we
had the, the, the bourbon barrelaged beer just passed out right
next and I was like, well, it'sa great event, oh yeah yeah,

(54:39):
it's crazy, but this is honestlya really good beer.
This was the beer that we hadat the wind creek, and they were
so in love with it.
They were like when can we getmore?
The owners were like, well, wecan't.
We can't, yeah, make it for you.
But yeah, no, this beer isfantastic.
It's one of my favorite beersand I was really happy that they
Were able to release this withme.

(55:00):
It was really cool.
We've never had anything likethis and you know the smash bros
like history and it was cool tobe like a part of the history.
A lot of people talked about itand stuff like that.
We were trying to get itshipped out to like around the
US, but it was just it's tooimpossible.

Andy M. (55:16):
Oh my gosh.
Yeah, so impossiblelogistically, that's, that's a
name.

Jean (55:20):
So many people kept that like messaging me, like yo, like
how can I get this?
Blah, blah, blah.
A lot of people who went therewere surprised that they like
beer for the first time and Iwas like we kind of make good
beer.

Masaki (55:32):
It's not, if it's not a course later you know, very,
very inexpensive economic beer,mmm.

Matt (55:41):
And I I think that speaks to lost tavern in general.
That's an interesting comment.
I didn't know.
I liked beer and then I triedsome of this stuff.
I feel like lost tavern wouldbe a great place, that if beer
is not your thing or when you'reyou like I would like a drink,
but I'm not sure beer is gonnabe it You're gonna find
something for your palate.

Andy M. (55:59):
Well, I'm going just back re-interpreting.
We're already said likeeverything is just just tastes
very Fresh and sweet and subtletasting, as they definitely
don't taste that bitterness thathas strong profiles, what you
usually taste.

Matt (56:10):
Oh yeah, very, very good.
So just all right, let's have alittle fun here.
Let's go around the table.
Andy, I'm gonna make you gofirst.
I'm totally putting you on thespot.
Of course you are yep Out ofeverything we had today.
What was your stellar sip?

Andy M. (56:24):
I'm Absolutely hesitant to say this.
I don't know why, but I am justpure shocked that I like this.
I'm going with Congratulationsloft tavern.
I'm going with the sour.

Matt (56:35):
We have a convert.

Andy M. (56:36):
I love it.
I am converted.
Hi, my name is Andy Miller andI enjoy this gelato as thorough
I'm giving it like.
This is all the pluripharosthat I don't like from normal,

(56:57):
like traditional, that I drinkfrom like a Sours.
This is definitely doesn't fitthat at all.
This is very, this isincredible and I'm definitely
gonna promote this to you knowwhoever I thought this is.
This is amazing.

Jean (57:08):
I do the zest bonds, one of my favorite beers ever.
All right, this is a dashlagerhosen.
Oh my god.

Matt (57:14):
Wait so longer, hose yeah wait till October.

Andy M. (57:16):
fest comes, oh my god, Is that a Mars in there?
Oh yeah, I'm so excited.

Jean (57:24):
I've been waiting all year just to have it again favorite
beer.

Masaki (57:28):
Today I got to go with the life's trip three.
This is.
This is a really good singleIPA.
Yeah, but I'm also an IPAdrinker.
I prefer IPA is here myfavorite style of beer and if I
had to go something else, I'mI'm gonna pour out some more of
this porter.
I.

Matt (57:43):
Actually did.
Halfway through I refilled theMatt and Friends drink the
universe yet a yeti.
I'm still waiting for thatsponsorship.

That's never gonna happen.

Jean (57:51):
It's a prize.

Matt (57:53):
That's all right.
That's the sounds up to thetable.
It's rather full at this point.
I'm also waiting for yourcocktail shaker.
If you haven't seen that yet,he's making a cocktail shaker.
That looks really completelyridiculous.
I ramble on and on here.
I did enjoy the porter, that'swhat I put in the yeti, but at
the end of the day I'm goingwith the life's a trip, volume

(58:13):
three.
It is just really phenomenalIPA.
There is Just flavor everywhere.
And if you said to me what doyou want to buy?
What do you drink?
What do you want to drink?
A case of, what do you want todrink in a solid session, quote
unquote, I'm going for that.
Yeah, I'm going for place a trip, volume three all across the

(58:33):
board.

Andy M. (58:34):
Everything is amazing.

Matt (58:35):
Yep, I'm giving everything on this table, definitely a
stellar sip moment.
I want to thank everybody forcoming again.
Jean Misaki, andy, thank youguys so much for being here.
Thanks for having us.
Yeah and thanks everybody forlistening, of course.

Masaki (58:53):
Thank you, we'll be back soon.

Matt (58:55):
Bye.
Today's boozy quote is from anold Czech proper a fine beer may
be judged with only one sip,but it is better to be
thoroughly sure.
On social media, please like,follow and push all the buttons
for us.
That's Matt and friends DTU atFacebook, instagram threads and
TikTok For more informationabout the podcast, as well as

(59:16):
links to our merch store, socialmedia and all the places you
can listen to us.
Visit our website, matt andfriends DTU dot com.
That's Matt and friends DTU dotcom.
Thank you again for listeningto Matt and friends drink the
universe.

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In Local Brews - "Lost Tavern Brewing"

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.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}In Local Brews - "Lost Tavern Brewing"