August 6, 2024 • 43 mins
Get ready for a lot of IPAs! Andy, Chris, and Siobhan join Matt to kick off our 2 part "Rocket Rankings" series of IPA tasting. We taste our way through Sierra Nevada - Celebration, Sherman St. - Hop Next, Beer Tree - Citra Grove, Adroit Theory - Death.net, Dogfish Head - 90 Minute IPA, Other Half - Broccoli, Lost Tavern - Life's a Trip Vol. 10, and Oliver - First Class.
As we journey through a galaxy of IPAs, we review everything from label art to the intriguing aromas that each unique brew presents. You'll hear our candid takes on the dryness and flavor profiles of brews like Sherman Street's offerings and discover why Beer Tree's Citra Grove New England IPA got our attention big time. Our tasting session is filled with colorful anecdotes and brewery backstories, making each sip not just a tasting experience but a trip through the craft beer cosmos.
Personal stories from a bachelor party at the Dogfish Head brewery add a touch of humor and nostalgia, especially as we discuss their wild creations like the Pennsylvania Tuxedo and even a lobster beer. We wrap up this episode by ranking our favorite IPAs, debating their qualities, and highlighting why beer, much like music, is a deeply personal adventure. Tune in and taste the universe with us!
Visit www.mattandfriendsdtu.com for links listen, support the podcast, and more!
Check out our sponsor, Poppin's Travel Company, for all of your travel needs! Their highly qualified agents are ready to book your next big adventure or dream vacation.
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Cheers, and thanks for listening!
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Transcript
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 Friends.
Drink the Universe.
(00:21):
Drink the Universe.
Welcome back to Matt andFriends.
Drink the Universe.
The theme for today is RocketRankings.
That's one small sip for man,one giant taste for mankind.
We're the Rankings.
Yeah, that's still one of myfavorites man, that guy who hit
(00:49):
the high note.
Siobhan (00:51):
He sounds like a turkey .
Andy (00:53):
That's totally what it sounded like.
Matt (00:56):
For the Thanksgiving special yeah right.
So for rocket rankings today,like NASA, we changed our style
of rocket launch and hope thingsfly up in the air every once in
a while.
So what we're doing today, wehave some slips of paper here
and we are going to not do thisone blind.
We're going to drink, we'regoing to lay our pieces of paper
out in the order that we enjoythe beer, move things around and
(01:17):
then, in the end, we willestablish our rankings.
You will not be able to see anyof that, which makes it it less
enjoyable for you, but you getto hear all of us talk for about
an hour.
Siobhan (01:25):
We will tell you about it.
Chris (01:26):
We promise I'm not going to not tell them what my
rankings are.
Matt (01:29):
I did think of one potential disaster in the making
.
Nobody sneeze yeah.
Siobhan (01:34):
We'll figure it out.
Chris (01:35):
We're not going to Ann Wheaton the table for those geek
and sundry.
Siobhan (01:38):
deep cuts, yeah, ticket to ride ruined.
Chris (01:42):
No, I think this is going to be easier.
Siobhan (01:44):
Saturday Night Live last night.
Chris (01:44):
Because it's going to force us to compare them as
we're going and be able to, inthe moment, Be like I.
Like this better than the lastone and the others before it.
Siobhan (01:55):
I think it's just going to get tough at the end, but
I'm ready.
Matt (02:00):
Shout out to Andy's rife.
Rachel for the idea.
Siobhan (02:03):
My rife, rachel, shout out to Andy's wife Rachel for
the idea.
Chris (02:05):
My wife Rachel, your wife Rachel, shout out, it already
started.
Matt (02:09):
Nice.
Andy (02:11):
I'm so wrong?
Siobhan (02:12):
No, Shout out to Rachel .
Matt (02:16):
Yes, there we go.
Siobhan (02:17):
Shout out to.
Matt (02:17):
Andy's wife Rachel, for the idea.
Here I can speak.
I swear to God it is a thing Ican do?
Siobhan (02:23):
I don't believe you.
Matt (02:27):
So we'll dive in here a minute.
But first and foremost, I'mglad we all survived the
traumatic event on friday.
Little earthquake, yeah, foranyone listening.
Siobhan (02:35):
I had no idea chris thought it was because he was
wrestling with the dog and Iwalked into his office and I go.
What happened?
He's like oh no, I was justwrestling with the dog.
For anyone that doesn't know,we have a 45 pound dog.
We do not have a large dog.
Andy (02:49):
He does wrestle, not to shake the house though Just
saying he went super, saying yes, yes, puppers, saying I thought
my furnace was malfunctioning,which was really frustrating
because it literally wasserviced on black friday, so it
was quite funny friday, goodfriday, wrong, wrong friday
wrong friday, good friday, thecloser friday is kind of far
(03:11):
away oh my god no good friday wedo have the chat thread, with
all of the matt and friends castmembers in it and it was very
funny because there was an evensplit of people going.
Siobhan (03:20):
It was my furnace, it was my water heater yeah, I
thought it was the water heater,one of those two things people
thought life I was furnishedbecause the furnace is under
this room and this is also whereI work from, so I was
thoroughly convinced it wascoming through the floor.
It was up two floors for us, soI don't know what we thought.
Matt (03:36):
Well, chris didn't think anything yeah, so here we are
yep, totally oblivious I knowmany people who didn't feel it
at all but we're all here, solet's rate these beers all right
, so we're going to start withnumber one on the list.
Here is the sierra nevadacelebration.
Oh yeah, siobhan has used abottle opener on a can bro, I
(03:59):
pay a lot for these nails.
Siobhan (04:00):
Okay, I didn't see the nails.
Yeah, that's also whatbartenders use.
They don't rip their nailsapart.
Matt (04:05):
I have stubs where the end of my finger should be.
Siobhan (04:07):
Give me your cups, oh yeah here.
Andy (04:09):
I'll pass that around.
Siobhan (04:11):
That's good Pour whatever you would like.
So Celebration fresh hop IPA.
I love this beer.
Chris (04:18):
From Sierra Nevada.
I don't think it's like thebest IPA in the world, but it's
always so good every year and itslightly changes year to year,
and I think this year's is areally good one.
I don't know if I've ever hadthis one.
This is a really good hoppybeer Hoppy, hoppy hoppy, hoppy,
hoppy, joy, joy.
Matt (04:37):
It's not overly hoppy, though it's not overly like
piney or anything like thateither.
Chris (04:41):
Nope, nope it's just like hop flavored beer, you know got
the malt still in it, so youdon't lose that.
Siobhan (04:48):
Yeah, that's not.
That's why it's not my favorite.
But yeah, that's okay, it'sstill delicious.
Andy (04:52):
I will say it's more malty than I was expecting.
Siobhan (04:54):
Yep.
Matt (04:54):
That will probably make it more enjoyable for me, because
I like that malt flavor.
Chris (05:02):
Right.
This one's in first right now,but yeah, yeah, it's also in
last yes Oof, it's a tough spotto be in.
Siobhan (05:09):
Yep, yeah, it's fine, decent, yeah, made in Chico,
california, and Mills River,north Carolina.
Chris (05:16):
California knows how to make their beers.
Siobhan (05:17):
Apparently.
Yeah, they do.
Andy (05:19):
We'll say, I would say, ipas always have that lingering
hoppiness on the back end of it.
Chris (05:24):
I'm not loving the amount of it in this one, the sustain
of it, yeah, yeah, the sustain.
Andy (05:30):
It's not great for me.
Yeah, I can feel that, so I'mcurrently putting this in last.
Chris (05:36):
Fair.
Andy (05:36):
All right.
Siobhan (05:37):
Last of one Exactly.
Chris (05:38):
Grab a red cup so we can have a A pour out.
Yeah, it's like I poured myselfan aggressive amount.
Yeah, so did Matt Like.
Look at this man.
Siobhan (05:48):
This is the King Cup.
For anyone that's ever playedKings.
Chris (05:51):
Gross.
Siobhan (05:52):
Brought me back.
Oh, our pass.
Matt (05:54):
I used to play that with a round of asshole immediately
after Mm-hmm.
Chris (05:58):
Yeah.
Matt (06:00):
That was amazing at asshole.
Siobhan (06:02):
All right, I spent a lot of time with a case of beer
in my head.
I'm not sure what to say aboutthat Take it as you will.
I'm also not going to respondto that, all right.
Chris (06:11):
Number two what was it again?
Siobhan (06:12):
Number two.
What is number two?
I already forgot.
Matt (06:14):
Okay, we need to have a small timeout here for a second.
Is this indeed?
Chris (06:25):
I'm going later right, correct, it has a line on it.
Siobhan (06:26):
It has a line on the wrong part several lines.
Put a line on the other side.
If you want, I just what in theworld?
No, it's.
Then we can't make fun of it.
Matt (06:31):
That's why we're here to make fun of it so, chris, if you
couldn't tell by the defensiveposturing, is the one who wrote
the numbers for us here andsiobhan and I are having a
general disagreement, or withhim about, uh, the efficacy of
the two Again.
Chris (06:46):
I don't care that you're making fun of it, because I have
terrible handwriting and Icopped that real easy.
Oh, me too.
This is the sustained surprisethat I keep getting of what is
this?
Siobhan (06:56):
Well, wait, you do when I've now explained it 32 times.
No, it's not.
What is it?
I know what it is.
Chris (07:01):
Okay.
Siobhan (07:01):
But it doesn't make sense.
Matt (07:05):
All it.
Chris (07:06):
I know what it is okay, but it doesn't make sense, all
right.
Well, okay, and you're right.
You have explained it 30 ztimes.
That was actually a good one.
Andy (07:11):
I think you did a great job thank you oh listen, we all
know it's a two.
Siobhan (07:18):
Now I don't know if chris does, but we'll be fine,
because I don't know if he knowswhat a two is.
But we'll be all right, we gotit, we're gonna make it work.
Matt (07:24):
I'm pretty sure as a drummer he can can count to four
, as can I.
Siobhan (07:27):
Yes, he doesn't have to write it though.
Matt (07:29):
Anything beyond four gets super sketchy.
Chris (07:31):
And I can spell to G.
There, you go Music jokes oh.
Siobhan (07:36):
Let's drink more beer, please.
Matt (07:45):
All right list matt hop next.
That is the sherman street hopnext.
Siobhan (07:47):
Right, let's get this one going.
I see what you did there.
We go right.
This will be interestingbecause this is a west coast
yeah, so we're going to go fromthat west multi-piney
celebration ipa.
Chris (07:55):
Oh, save my nail on that one going for the nails it's
okay, we'll be all right youknow, there's three other people
that could be opening them,just so you're right, but none
of you are trying.
Siobhan (08:03):
so here we are, Good job boys.
Andy (08:06):
It's already open now.
Chris (08:07):
Great job.
Siobhan (08:09):
You guys can have the ones that are closer to you.
Chris (08:11):
By the way, we should post a picture of this, can art?
Siobhan (08:14):
because it's adorable.
Chris (08:14):
It's fun.
It's got like a little rabbitin space.
Andy (08:18):
Ooh smelly.
I got to say that's one of thethings with especially IPAs
local brew IPAs they always havegreat label art.
Siobhan (08:25):
Yeah, the label art on one of these is really cool.
Spoiler alert on that.
Matt (08:30):
You might want to I don't know lighten up on the dumbbell
curls or something.
Your pores are like insane.
Siobhan (08:36):
It's fine.
Andy (08:37):
You're not going to drink all that.
It's a Sunday.
We've got nothing better to do,chris is sampling
professionally.
Chris (08:41):
Does it have like a little coffee smell to it?
Siobhan (08:44):
No, I don't think you're crazy, but I can.
I'm not getting that much smellfrom it.
Yeah, that's why I'm like I getsmell.
Chris (08:49):
You know how coffee kind of like just erases some smell.
Matt (08:53):
Sometimes it's been it's like, like I smell no hoppiness
Sitting in the carafe.
Siobhan (08:58):
Oh, absolutely, that's a face.
Andy (08:59):
Siobhan Vaughn's not a fan .
Siobhan (09:01):
Letter Z is last for me here.
Chris (09:06):
It's kind of bland.
Siobhan (09:07):
I'm not a big West Coast IPA fan, but this is not
my jam, that's surprising.
Matt (09:13):
There's not a lot.
Chris (09:15):
When was this canned?
It's pretty fresh yeah.
Andy (09:20):
I was over at Sherman Street.
Love that place, it's rightthere, I was surprised.
I've now been over Street.
Love that place.
It's right there.
I was surprised I've now beenover there twice.
Yikes, I've now been over theretwice, and the first time it
was absolutely packed, and thistime there was like nobody there
, and both times it was a Friday.
So I don't know, I don't get it.
Siobhan (09:39):
I don't think enough people know about it.
Andy (09:42):
Well, it's kind of in the middle of nowhere.
It is enough people know aboutit.
Well, it's kind of in themiddle of no, like it's.
Yeah, it's in a very randompart of allentown for sure, yeah
, I love it there.
Chris (09:48):
It's great they still do food, though, right I don't know
.
Siobhan (09:51):
I went there because paranormal pizza oh yeah, I had
a pot there, maybe that's whatI'm remembering is that they
have pop-ups.
Andy (09:59):
Shout out to paranormal pizza freaking delicious.
Can't wait for them to gettheir brick and mortar back up
and running.
Matt (10:05):
We talked about the back end of the last one.
The back end of this one, to me, is arguably worse.
Siobhan (10:10):
There's not much there and what is there is very
strange.
For sure, this is probablygoing to be my least favorite.
Chris (10:15):
It's like drying to your mouth.
It sucks kind of the moistureout.
Matt (10:19):
It feels like there's a sponge in my mouth or something
like that, like there'ssomething that's stuck in the
moisture.
Andy (10:24):
I didn't have this.
I just honestly, I bought itbecause the label is great, but
oh, I yeah, and it's a Westcoast IPA.
Chris (10:30):
I mean it's and this is a beer that I could drink easily.
It's not like I don't like it.
I don't think it's has a badflavor to it.
Andy (10:37):
Yeah that's a solid description Unimpressive.
I'm not blown away.
Siobhan (10:44):
All right.
So far, that was one and two.
Andy (10:46):
I think we all have One and Z, yeah, the Sierra in the
lead.
Siobhan (10:50):
I don't know, I guess Sherman in the back right, yeah,
sherman in the back All right,numero three-oh.
This would be the beer treeCitra Grove that Chris is going
to open.
Thank you, Thank you forredeeming our species around the
table here.
I'm the same species as you.
Matt (11:10):
Well redeeming our gender Fair enough.
Siobhan (11:12):
Okay, this one I'm excited about.
Chris (11:14):
You know what makes the best cracks?
Liquid death, and it's not evena beer.
Siobhan (11:20):
They do a good job.
Chris (11:21):
I like a completely new color.
Now, here we go.
Siobhan (11:25):
This will be much more Ooh.
I like a completely new colornow.
Matt (11:27):
Yeah, we've got this, here we go.
Siobhan (11:28):
This will be much more my speed, I think A little
hazier.
Yeah, love a.
Hazy, love a citrus.
Chris (11:31):
Okay, this is going to sound funny, can't wait.
But some beers have this likeslightly flatulence smell to it.
Siobhan (11:38):
And this has that, oh, a little bit.
Matt (11:41):
A little farty.
Siobhan (11:42):
It is a little funky.
Matt (11:44):
This would be yeast fart.
Siobhan (11:45):
Yeah, totally New England IPA.
Andy (11:49):
Where is beer tree?
Siobhan (11:51):
I'm not familiar with beer tree.
Matt (11:55):
Beer grows on trees.
Sign me up.
Siobhan (11:56):
Yeah, this is a funky.
Matt (11:57):
I wish it did.
Johnson City New.
Chris (12:00):
York.
Matt (12:01):
There you go.
Siobhan (12:01):
Nice Little New York beer we're moving back to the
east coast, well, it is a newengland ipa for those that don't
know this is nice.
Chris (12:09):
Yeah, it's nice.
Matt (12:10):
I like it a lot I like it a lot that one's gonna go out
front for me.
Andy (12:15):
Yep, for sure oh, it's really light it is yeah this is
good yeah this is a good uhsummer evening around the
campfire beer.
Chris (12:23):
Yeah, it doesn't have that super crispiness that a
citrus beer can have.
Andy (12:28):
Yeah.
Chris (12:29):
It's much more smooth, which is a New England style
thing.
Siobhan (12:32):
Yeah.
Matt (12:33):
This would be a good one on a hot day too, this is one.
You could sit in the back porchand have a barbecue beer 6.7%,
so that's pretty good.
Siobhan (12:42):
It's a little higher than your cider.
Chris (12:46):
I don't know.
Siobhan (12:47):
We should be kind of looking through some of that
You're not crushing these, butyeah.
Well, 6.8 for the Celebration.
Chris (12:52):
And the next was yeah, all of them have been kind of
heavy.
Matt (12:56):
16 fluid ounces.
Hold on, it's been a can.
Siobhan (12:58):
It was insane maybe, I don't believe it does.
Matt (13:07):
It is not required.
No, apparently not.
I do like the can art thoughthe bunny rabbits.
Yeah, it's adorable.
Andy (13:09):
See what untapped says they might know.
Matt (13:12):
Somebody from untapped probably took it out and
measured it, so why andy's doingthat?
I will say that right now.
For me the beer tree is infirst place, sierra nevada is in
second and the Sherman StreetHop Next is in.
Siobhan (13:25):
Z.
Chris (13:26):
Mom in the same boat.
Andy (13:26):
We all are the Hop.
Next is a 7%.
Okay, so all around the same,that's good.
Siobhan (13:35):
It doesn't seem like any of us brought really heavy
ones.
Matt (13:38):
We had a hazy Imperial but we didn't bring it on purpose.
Siobhan (13:41):
We don't want to kill anybody.
Oh yeah, that's right, I forgotabout the 90.
Matt (13:46):
You're welcome.
We didn't bring it on purpose.
We don't want to kill anybody.
Oh yeah, that's right, we willhave those, you're welcome.
Andy (13:49):
No, this is good.
I'm a fan Very drinkable.
Chris (13:53):
What is numero four-o Okay?
Siobhan (13:55):
I gotta stop doing that .
Chris (13:56):
Quatro what is number four?
Matt (14:01):
How does one pronounce this?
Starts with an, a, oh a droidtheory.
A droid.
Okay, so it is Like Android,but without the A I was like is
there some sort of French twiston this that I'm going to
butcher.
Chris (14:11):
This is sick.
Siobhan (14:12):
So there's a droid theory from deathnet.
Matt (14:14):
Deathnet.
Siobhan (14:16):
Well, it's a droid theory, is the brewery and it's
called deathnet.
Matt (14:25):
Another West Coast, another west coast.
So this is deathnet from right.
There, that's some.
Siobhan (14:27):
Now I would have thought that death would have
been like aorg super metal.
Andy (14:29):
Yeah, that would be aorg everybody does everybody
remember the heavy metal 2000movie?
I guess it's a branch off ofheavy metal movie, but it was
like this very metal animatedmovie.
Chris (14:40):
I'm getting those vibes here all I can think of right
now is um, what was the cartoonabout?
The metal band?
And they like, oh my.
Andy (14:47):
God like apocalypse Jeez.
It was something withapocalypse, Apocalyptia or
something like that.
Matt (14:55):
Josie oh my.
Andy (14:56):
God, it was so good oh it was they used to do like a, like
a guitar, over the cursing yeah, oh my God, the cocaine clown.
Chris (15:06):
What I do, cocaine, I don't.
Siobhan (15:09):
didn't remember that until just this time.
I have no idea what you guysare talking about?
Andy (15:11):
Yeah, I don't either.
It was on Cartoon Network.
It was on Cartoon Network, ohreally, yeah, oh, it was so good
.
Chris (15:18):
It was right before, or I love that show.
Matt (15:20):
It's a late nighter, it's like the later.
Chris (15:22):
Chicken.
This is another that, like it'sso odorless.
Siobhan (15:26):
Yeah, it really doesn't have much going on.
The last one did, and it was somuch lighter.
I haven't tried this yet though.
Matt (15:33):
If we get through all of these and we can't smell them,
we're all doing a COVID testtogether.
Siobhan (15:36):
Right, well, I smelled the last one, that's good.
Andy (15:39):
This is that's really good .
Siobhan (15:40):
Yo, I like this.
Andy (15:43):
Okay.
Chris (15:44):
You like a West Coast?
Yeah, but is this like reallythat West Coast-y, oh yeah
absolutely.
Matt (15:49):
Oh, good Well yes.
Chris (15:50):
I do like a.
Siobhan (15:50):
West Coast, then, ha ha , I'm winning.
Chris (15:53):
I don't know, it's very light, and that's why I think we
all like it, because it's notlike slapping you in the face
with hops.
Siobhan (16:05):
We've had beer from this brewery before and it's
like very good this one's fromvirginia, yeah, and it's also
expensive from what I remember,yes.
Chris (16:10):
So okay, I will say I like this a lot.
Siobhan (16:12):
I don't quite like it as much as it's definitely not
as drinkable as the beer tree ontop yeah but this is really
nice because I could slam this.
Chris (16:22):
It's so light and easy to .
Matt (16:23):
Yeah, there's a flavor and I can't pin it.
Siobhan (16:26):
I like it, though it is this specific thing I'm tasting
.
Matt (16:28):
that puts it in second and I'm going to take another sip
and see if I can.
Siobhan (16:31):
There's still the resin-y part to it.
Andy (16:33):
This is hardcore and, first for me, nice.
If I had the button, I'd hitthat stellar sip on this.
Siobhan (16:40):
Oh, do it.
Andy (16:40):
That first taste, all of us, our eyes lit up.
That's really good, stellarSips.
Matt (16:46):
You can call Stellar.
Chris (16:47):
Sips 7.5.
Andy (16:50):
That does not taste like a 7.5, so that's a dangerous beer
.
Oh man, you guys.
No, that does not taste like a7.5.
Chris (16:56):
That might kill you.
Andy (16:58):
I would have guessed that was more of a 6.
Matt (17:01):
The deathnet is now making more sense.
Careful there.
Chris (17:12):
That should be like aorg or maybe aedu, like something to
avoid.
No, no, I just don't likethexxx.
Are you trying?
Siobhan (17:15):
to make it a porn site.
No, oh okay, probably is one adeath porn site.
Chris (17:17):
Horrifying short, short exists short tech story my
company went out of its way topay lots and lots of money to
reserve all the dot xxx domainsthat we owned because they were
afraid someone would registerthem and make porn sites out of
them, and they are like 10 timesthe registration cost of
(17:38):
regular domains wow, I didn'tknow that.
Siobhan (17:40):
Why is that?
Matt (17:40):
it's like 40 a year to register those, whereas like on
GoDaddy, you can register itcomfor like five bucks and yeah,
yeah, matt and Friends Drink theUniverse is like $5 for the
year or something like that, sowe paid.
It's not expensive.
Chris (17:54):
I think there was at least 15 domains we registered,
so it was a lot of money.
And then after several yearsthe marketing department was
like why are we spending?
Hundreds of dollars a year onthis.
I was like I have no idea.
You told me to do it, so I didit yep did the marketing guy go
wait a minute.
We have an opportunity here itwas just like cut the expense.
Nope, all right, moving on.
Matt (18:16):
Uh, num, number, five, number, five, number five, such
a uno dos cuatro, cinco, cinco,seis.
There we go.
Siobhan (18:26):
Great Offspring, I did listen to some Offspring this
morning.
Did you?
Chris (18:30):
I had an Instagram that someone was playing.
Andy (18:33):
Nice, I love the Offspring , not good live oh really.
Siobhan (18:38):
Oh, I think I heard that Maybe from you.
Andy (18:40):
It might have been for me To be fair.
I was very let down.
Matt (18:44):
Okay, Sorry.
What's number five?
This would be the Dogfish Head90 Minute oh snap, oh buddy,
okay, here we go.
This is a classic.
Siobhan (18:51):
Get ready.
Andy (18:52):
This is a standard.
Chris (18:53):
I'm a little concerned, not concerned, I'm a little
interested because this says 90Minute Imperial IPA.
Siobhan (18:59):
That's what they are Is .
Chris (19:00):
They are.
Is it always an Imperial?
Am I crazy, I mean.
Siobhan (19:03):
I could be crazy.
That's cool, I think it'salways that way.
Matt (19:09):
This is the.
Chris (19:10):
If you go to a random bar and you want an IPA, you can
almost always get this.
It's.
Matt (19:18):
I've seen 60 more than 90.
Chris (19:20):
No 90 is the 90.
Siobhan (19:23):
No, you're not crazy, they're both there.
You're not going to find 120.
Andy (19:28):
You're good with either one, we've been to Dogfish Head.
Matt (19:32):
I have I was gone.
You were not.
Oh, I do.
You were physically in Robich.
Siobhan (19:41):
Beach, but you weren't there.
But you remember going thereLike I was in Wizard of Oz.
Andy (19:46):
Wizard of Oz, I gotta say that is what I expect an IPA to
smell like.
Chris (19:52):
She hoppy.
It's definitely listed as animperial on tap.
Yeah, I think I'm mixing 60 and90 minute for some dumb reason.
Yeah, because 90 is definitelyheftier 90 is the more rare,
Like it goes 60 to 90 to 120.
Siobhan (20:07):
I just I can't guys.
Matt (20:09):
If you were, listening and thinking there's got to be a
story as to why Chris does notremember what Dogfish Head looks
like.
That would be because that washis bachelor party.
Siobhan (20:17):
Correct.
You're welcome.
I was not there, because that'show that works.
Chris (20:19):
When you go to the brewery you get I think it was
two tokens like for free beeryou get two tokens.
Well, everybody decided to givetheir second free beer token to
Chris.
Yes, so Chris drank about sevenbeers at the brewery and that
was the beginning of the day.
Matt (20:36):
Well, they also had the.
Is it the Palo Santo?
Chris (20:40):
Sean at that point wasn't drinking, so I got both of his.
Matt (20:44):
Well, they had the Palo Santo there as well.
It was the Santa Palo.
You know what I'm trying to say, man that beer is so good.
Chris (20:49):
Yeah, shout out to Dogfish.
It's still one of my OGfavorite breweries.
We still have.
Siobhan (20:53):
Burton Batten in our fridge, I think.
Chris (20:55):
It's aging.
It's almost 10 years.
Can't wait for it to age evenmore.
I enjoy this beer.
This is fantastic.
Andy (21:08):
Yeah, this is good.
I'm not sure if I'm putting itabove the Android there.
Siobhan (21:14):
Android theory.
Andy (21:15):
yeah, I agree, I really love that Android theory.
Chris (21:19):
I'm putting this right in the middle because this is like
the IPA, so you're not everdisappointed by it, but you're
never like I've got to drinkthis.
If it's on the tap list, I haveto have it like.
That's not what this is I still.
Siobhan (21:34):
I just the 60 is so much easier to drink in my
opinion I agree.
Chris (21:39):
This is a nine percent beer like this is not something.
You're picking up a six-packand drinking the whole six-pack.
Siobhan (21:44):
This makes me think that I would not like a 120.
Andy (21:48):
I do not like the 120.
Chris (21:50):
It is.
Matt (21:51):
It's an experience.
It is an experience.
That's a great way to play.
I would try it.
Siobhan (21:54):
I just don't think I would.
I would do a mini.
I know you only get a littlebit.
Chris (22:01):
I think when we were down there it was Graven at like 15
and a half.
That's the one that sticks out.
For me, they were like oh, itranges between like 12 and 18%,
and I was like oh, my Lord, 18%.
Siobhan (22:12):
And then Chris chugged one at the brew pub.
It was heavy I did.
Matt (22:16):
Everything went downhill.
I also remember the peanutbutter, so we went to the
restaurant later and they hadthe peanut butter infused vodka,
which was outstanding yeah,that because I drank that.
It's one of the few times in mylife I drank vodka with nothing
else involved.
Siobhan (22:30):
It's just straight, and it was yeah, dogfish does have
a distillery, so his parentslike getting this is number s
yeah, we're gonna post thesenumbers letters.
To be fair, mine does look morelike a five thank you okay
you're welcome, all welcome.
I'm going to put this oneactually second place.
Welcome to my world.
Thank you very much.
It's why we like making fun ofyou.
Matt (22:52):
I get bludgeoned on this show all the time.
Chris (22:55):
It's true, you do Rightfully so.
Matt (22:57):
Nice to have somebody else in the hot seat.
Andy (22:59):
Yeah, no, this is.
Siobhan (23:02):
I mean, it's a great beer, it's standard.
This is what I think an IPAshould taste like this is smack
in the middle for me as well.
Matt (23:08):
There's a reason that Dogfish Head has staying power.
There's a reason they've beenaround as long as they are and
everybody knows who they are.
Siobhan (23:13):
They do a great job, 100%, and they don't have to
mess with stuff, right, becausethey always do weird stuff too,
like the lobster beer.
Andy (23:21):
Yeah, hard pass.
Chris (23:22):
No.
Andy (23:23):
It's good.
Chris (23:24):
It's real good.
Andy (23:25):
I mean, don't get me wrong .
Chris (23:26):
I try it, but it doesn't sound good to me.
Andy (23:29):
Yeah, I'm going for it.
However, as we mentioned before, the podcast, the Pennsylvania
Tuxedo.
Siobhan (23:33):
Yeah, what a great beer .
I don't know that that would bemy fave.
Shocks you, yeah.
Chris (23:37):
Stuff like that shocks you when you're.
I wouldn't expect this.
Andy (23:42):
Nothing on the description sounds like something I would
like.
Siobhan (23:45):
I really want to get down there, that's also Flying
Dogs Pearl Necklace.
Yeah, the oyster style.
I don't think that's what it'scalled anymore, but it might be
called something Like thesaltiness.
Chris (23:56):
Yes, it is.
Siobhan (23:58):
It's called that because of all the stupid
laughing that I'm hearingWonderful.
Matt (24:04):
No, I was going to gonna say I'm going for a dogfish head
if you would love to have mattand friends drink the universe
live would love that we would bemore than absolutely amen, I'll
load up my minivan and and comevisit you.
Andy (24:13):
That's all my.
That's all my to-do list anyhow.
So I will absolutely take thatroad trip we're great house
guests.
Chris (24:19):
We drink a lot, but we are we're a lot of as you don't
need anyone to write anynumerals or say album, we're all
set.
Alright, alright, alright.
Siobhan (24:30):
What's number six.
Andy (24:30):
What do we got?
What are we doing next?
Numero Okay.
Chris (24:34):
Number six, I was gonna do Adora, but I'm not gonna.
Matt (24:37):
This is other half broccoli.
Andy (24:39):
What's in the beer pack.
Matt (24:40):
If this tastes anything like broccoli the beer pack, if
this tastes anything likebroccoli.
Siobhan (24:43):
I'm going to vomit on this table.
It does not taste like broccoli, we promise I would be excited.
Chris (24:48):
I think I'm not going to be preconceived.
Okay, just open it up, chris.
Oh my God stop giving people.
Matt (24:56):
Regardless of how you feel about the man, that wasn't a
great crack.
I'm disappointed by that A lotof people don't realize that the
first George Bush, HerbertWalker, banned broccoli from the
White House.
Yeah, he did.
In my opinion, that is thegreatest political decision that
has ever been made in thehistory of our country.
Siobhan (25:11):
And that's why we don't talk about politics on this
podcast.
Matt (25:14):
I hate vehemently hate it.
Anybody bring broccoli and killthem.
Yep, that's a quality decision.
Chris (25:20):
I'm all for it, love it this is other half, and they
have several varieties of this,iterations of broccoli.
This is just the regularbroccoli, they also have cream
of broccoli and cheddar broccoli.
Siobhan (25:31):
They also have lettuce and cabbage.
Lettuce and cabbage they have alot of grape.
Other half is one of my faves,which makes us annoying.
Chris (25:36):
Nothing about the name of the beer speaks to what it
tastes like no, it's very goodbeer.
Siobhan (25:45):
See, this is where doing this blind would be
advantageous, because justbecause it's cold, no, just
drink it, for goodness sake,smell it and you're instantly
going to be like oh my gosh,this is nothing like broccoli.
Matt (25:52):
Okay, it does not smell like broccoli, correct, we would
not do that to you.
Siobhan (25:55):
I mean, we would do that to you, but we didn't.
This time.
Matt (25:58):
As a man who possesses a psychology degree and
understands biases, this is a7.9.
There's one form.
Siobhan (26:05):
They also do a baked potato series, and that's one of
my favorites as well.
Matt (26:08):
They do a twice baked potato, double baked potato.
It doesn't taste like potatoesat all.
No, it's all just themed Calmdown.
Chris (26:15):
It invokes feelings of warmth and happiness.
It does not include broccoliRight out of Brooklyn.
Siobhan (26:21):
There's one in Philly now.
Andy (26:24):
It's where Goose Island you see, oh, I love Goose Island
.
I love Goose Island.
Goose Island's brown is so good.
I love brown ales, but theyweren't hipster enough for that
location.
Chris (26:33):
Their location is beautiful, yeah.
And now other half is likethat's saying something, hold my
Brooklyn, they had that wholelawn area by the time we hit
that lawn.
No, no, no, we were all good.
Still, it was the next brewerybefore the.
Matt (26:47):
I'm speaking personally here because at that lawn I had
the barrel aged.
Chris (26:52):
Yeah, I was going to say I'm saying while we were there
we were fine.
It was the next brewery wherethat barrel age hit you Funky.
Matt (26:59):
We went to a garage.
The place was called the garage.
Chris (27:02):
Yeah, that was first then it was a goose okay I know we
ended up at a garage is great.
Anyone who's been to philly goto.
It's called garage oh garage iswonderful and they have my
cousin and I went the one time.
Matt (27:13):
So much beer that's in kensington yeah, it's catty
corner town, it's catty cornerto that place that we're talking
about.
That used to be goose can wetake the fish?
Siobhan (27:22):
to fish town yeah, fish would love fish town fish.
You're going to fish town, getready fish.
Oh, I don't love this.
That sounds like always sunnyepisode by the way the fish
visits fish town all right.
Well, andy has things to say.
No, I don't hate it.
Chris (27:38):
I'm okay with someone hating this because it's not a
style for everybody.
For me it's just so drinkableit's definitely drinkable.
Andy (27:45):
Like I definitely don't dislike it, I might put it
second.
Matt (27:48):
I don't love it yeah alright, that Citra Grove to me
is still you know what I'mbusting biases over here,
because I'm putting this one uptop.
I did it listen, it's good.
Chris (28:01):
It is well sort of like broccoli yeah, you did it.
Siobhan (28:05):
Oh, do you get a stellar sip for that?
I think you do.
Is Matt going to be sad?
He has to press it.
Matt (28:10):
Look if it's real broccoli and the option's that or the
firing squad.
I'm taking the firing squad, ohmy God, stellar sip.
Andy (28:18):
Have you not had, from a good Chinese restaurant, some
good beef and broccoli?
Oh yes, Like it's not good foryou but it's delicious.
Siobhan (28:24):
It's not Listen who cares what's good for you?
There's way worse things foryou.
Chris (28:28):
I feel like we are not a healthy lifestyle podcast.
Siobhan (28:30):
Listen, we're drinking beers on a Sunday morning.
Matt (28:34):
If you wonder why we get more chatty as the tasting goes
on.
There's a reason for that.
Andy (28:37):
Telling stories.
Chris (28:46):
What is it that's putting it so ahead for you?
Because to me it's just likeokay, yeah, it's the way that
what we're calling like thelasting flavor, at the end it
sits exactly how it tastes, itsits on your tongue like yes,
yeah, I can drink this.
Matt (28:56):
I'm watching tv at night and I drink this and I taste the
beer the entire time okay, so Idon't have to slam it to keep
tasting good flavor yeah, itjust stays as good flavor in my
mouth and to that point I took asip when chris started talking
and I'm still getting, yeah,yeah, like it's really nice to
not have it sour out orsomething like that on the back
end.
Andy (29:16):
So, yeah, that's, if I remember correctly, with the
sierra nevada.
Like that's exactly what I said, like I didn't like the, yeah,
the lingering, yeah it.
Matt (29:24):
Like you, like, you're right, this does linger nice,
nicely.
Andy (29:28):
Yeah, interesting, and you have to let it linger nice I
really love an ipa from otherhalf.
Siobhan (29:34):
They did one because a wegmans was opened opened in
aster yep, oh, and it was up anduh in aster place in new york
city I was not prepared for thatother half was, uh,
commissioned I think, orwhatever decided to brew a
specific beer just for the asterplace opening of wegmans and we
(29:55):
I found like a four pack of itin our wegmans not in new york
and just like grifted it becauseI don't know if it was supposed
to be there.
One of the best, yeah, it wasso good, like just Shout out to
Other Half.
Chris (30:10):
I know we're big fans.
Siobhan (30:12):
They're killing it.
Chris (30:13):
Every time A lot of people make fun of.
Siobhan (30:16):
Neutral.
Well, okay, I wasn't going toname them Because it kind of is
like that Breweries that do ahazy ipa and then they just give
it a new name.
Chris (30:26):
And yeah, your marketing department's great.
Yeah, but like you're doingabout the same beer and they're
not bad, it's tough to like slama brewery because you're making
the same beer over and overthat are good.
Andy (30:37):
Yeah, and just renaming it um speaking of slamming, this
is a 7.9 yeah, that's anotherone.
Matt (30:44):
That's another one, that's legal.
Chris (30:47):
I drank one the other night a little too fast and was
like it's time for bed.
Siobhan (30:54):
That's how you know you're getting old right Not
like it's time for another one,but it's time for bed.
Chris (31:00):
Watched some college basketball Shout out.
It's March Madness right now.
And I was like I need to watchthe end of this game and I'm
struggling all right.
Siobhan (31:09):
What is we're married folks?
Matt (31:12):
marriage we have lordy marriage number yes, thank you,
andy, for arriving there with me.
That was great.
What is?
Chris (31:23):
number seven.
Matt (31:25):
My name is Lost Tavern's Life's a Trip, volume 10.
You killed my father.
Prepare to die.
Andy (31:30):
Alright.
So yeah, I bought this one fromLost Tavern.
Love Lost Tavern.
Siobhan (31:36):
Love Lost Tavern Top three breweries in the Lehigh
Valley 100%.
Andy (31:40):
I don't think I had Life's a Trip, volume 10.
I don't think I had had Life'sa Trip, Volume 10.
I don't think I've had 10.
So I was like let's go for it.
I had 7.
Matt (31:46):
I thought 7 was a life-changing beer.
Siobhan (31:49):
That was one of my favorite beers that I've ever
had.
Matt (31:51):
Yeah, yeah.
So I didn't realize that was aniterative thing either, until
Gino was on the podcast and wastalking about it.
Chris (31:58):
It's got that farty smell we're here for you, Gene.
Siobhan (32:01):
We love your cocktail choices as well.
Chris (32:03):
I think that's the canning thing sometimes, Because
I don't remember if I've had 10at the brewery but none of them
really had that farty smell.
So I'm just curious.
Ooh I like that oh.
Matt (32:18):
What's the finish, though?
Ooh, it's got something on thefinish.
Creamy, yeah, and that was thenoise I made.
Andy (32:23):
That was the noise I made.
Matt (32:24):
Creamy is a good word for it, the finish Lost Tavern.
I'm sorry, I don't think thefinish is where it was for
volume seven.
Chris (32:30):
I think it's a little bit more of a back end.
I don't think they'll ever hitnumber seven again.
Matt (32:38):
Let's be honest.
Siobhan (32:38):
If they do, the finish is not ideal, but it doesn't
stay.
Chris (32:42):
But what is it?
What is it?
What's the finish?
I don't know.
Matt (32:44):
You can't tell that kind of A treat, aftertaste cream
soda, but flat no.
Siobhan (32:49):
No, no, okay, I don't disagree with that, though.
Chris (32:51):
Number one drink of all time, a treat cream soda A treat
cream red.
Matt (32:55):
Red oh.
Chris (33:04):
Oh, treat cocktails.
Ooh, I like this idea.
Can we do a drinkables likeforce, the blue raspberry Worst
soda on the planet.
Siobhan (33:08):
What are you making?
All right, rob you're not here.
Matt (33:09):
You get blue raspberries.
There you go.
Siobhan (33:11):
It's going to take over everything.
Andy (33:13):
I think I'm putting this on the bottom.
Whoa the bottom.
Matt (33:17):
That seems a little aggressive, damn.
Siobhan (33:20):
Beyond the one what sucked Number Z?
Beyond the one what suckednumber Z?
Chris (33:24):
This is going to be a respectable seven.
Siobhan (33:27):
No, I mean he's saying it's below.
Matt (33:29):
Oh, the number Z.
Andy (33:30):
Number Z.
Yeah, what was number Z?
Again?
Matt (33:32):
That would be the dogfish head 90 minute.
Andy (33:35):
No, no, no, number two, number two.
Matt (33:37):
Oh, I'm sorry, You're right, the number S is five,
correct.
Siobhan (33:41):
He can't tell the difference because the five and
the two I don't know.
Matt (33:44):
I'm trying to make fun of you.
Chris (33:45):
I'm done.
No, there's so much good beeron it, I'll cry.
I will cry.
It's the drunkenness in thisroom, not me.
I didn't do it.
Matt (33:56):
So the number two was the Sherman Street hop next.
Siobhan (33:59):
Yeah, you think this is worse than that.
I mean listen, I'm not judgingyou, I'm just saying that's a
good point, yep.
Andy (34:06):
I think I'm putting it above the Sherman Street.
Damn though that's pretty low.
Chris (34:11):
But still below Celebration.
Andy (34:13):
I would rather drink the Sierra Nevada than this Okay.
Chris (34:15):
They're tied for me.
Can I do a tie?
Siobhan (34:18):
Yeah, you can, why not I?
Matt (34:20):
slid that one into three, it's our podcast.
Andy (34:23):
Do it on the one.
Matt (34:24):
So as we go into the last one, I'm going to try to
translate.
This ought to be fun.
So I have the other halfbroccoli out front.
I got the beer tree, citraGrove.
In second, I have the LostTavern.
In third Fourth place is theDogfish Head 90 Minute Damn it,
this is confusing.
In fifth place is number four,the Deathnet.
Damn it, this is confusing.
In fifth place is number four,the Deathnet.
(34:44):
And then we got the Celebrationand the Sherman Street Hop,
next bringing up the rear.
Siobhan (34:51):
Nice, we have to all go around and do this.
Matt (34:53):
I feel like I was unlocking the division after
tasting beer.
Thank you, I'll attempt whatMatt just attempted.
I will tell you.
Chris (35:01):
This is Oliver Brewing first class.
Andy (35:07):
Ooh Oliver, oliver, this is Oliver Brewing, first Class
Oliver, oliver, that was a goodone.
Siobhan (35:09):
Please, sir, can I have some more?
Somebody named him Oliver.
Chris (35:16):
Yep.
Siobhan (35:17):
Oh yeah.
Chris (35:18):
Love that show.
This smells a little bit sourto me.
Siobhan (35:21):
Oh yeah.
Chris (35:22):
That's the citrus.
Andy (35:23):
Oh sheesh, that's like I like it, though.
Also.
Why is this so much?
Siobhan (35:24):
colder, a little bit sour to me.
Oh yeah, that's the citrus.
Ooh, sheesh.
Andy (35:26):
That's like I like it, though.
Also, why is this so muchcolder than the others, when
it's been sitting on the tablefor literally?
Siobhan (35:31):
the exact same amount of time.
Oh, I do not like this.
What is this?
Chris (35:34):
No, is this what you brought?
Mm-hmm Meaning as in you.
I meant Matt.
Yes, interesting, it's verysharp.
I do not like this.
Matt (35:44):
No.
Chris (35:45):
Interesting.
I mean I don't hate it, but Idon't like it.
Siobhan (35:49):
It's got like it's got great hops in it, which I was
really.
I actually put this lastbecause I'm the one that made
the list, kind of Very notscientifically, but it has great
cryo hops in it and stuff too,and I was like oh yeah, but it's
like it's like flavor is notgood.
Yeah, not my fave you guys it'sthat sour grapes feel oh yeah,
(36:12):
but I don't even hate a sour,but it's like that musty boots
situation that I always refer towith crummy sours right, I
didn't think it was gonna happen, but this is going on the
bottom.
Matt (36:23):
Yeah, oh yeah guys I'm still putting the the sherman
street underneath it.
Like I would drink this.
Like if this was an option, Iwould drink it chris and siobhan
aren't even finishing the pourthere we're clearly here for the
broth I mean I'm gonna, I'mgonna
Siobhan (36:36):
finish like it has to drink yeah, sticks around I'm
also so confused right now bymatt's organization that I'm
sitting next to you, becauseit's completely backwards from
what so is andy's, to be fair no, it's not best to worst, left
to right yeah, see, correct whatmine's.
Chris (36:57):
Worst on the left, best on the right yeah, are you guys
nuts?
Number one would be on the leftside, okay so so you and I are
correct.
Andy, oh my.
Matt (37:07):
Best of both, and this side of the table I understand
both sides.
Chris (37:10):
How do you feel being?
Siobhan (37:11):
connected to the 2Z thing of it all.
Matt (37:18):
I will not.
This is how I feel.
We just sampled eight IPAs inunder an hour.
That is how I feel we justsampled eight IPAs in under an
hour.
Siobhan (37:23):
That is how I feel that's a legit feeling Okay.
Matt (37:27):
So where does everybody have Sierra Nevada the
celebration Celebrate?
My brain is like there's a DJplaying all the time.
It's not ADHD, I just have aguy that won't stop spinning
records Mine's in sixth place.
Chris (37:41):
Same Fifth place.
Andy (37:44):
Sixth as well.
Siobhan (37:45):
So we're all around the same-ish area.
Matt (37:48):
Where's the Sherman Street hop next?
Andy (37:50):
Getting last bro, second to last, seventh place Last.
Siobhan (37:55):
Last yep, yep, yep.
Matt (37:57):
Wasn't feeling it Okay.
The beer trees, the Citra Grove.
Second, place.
Siobhan (38:02):
Oh, first place.
Third place, still first for me.
Matt (38:05):
okay, the second for me second still first yep, the
android theory from, or deathnet, I'm sorry from android theory
first place.
Siobhan (38:12):
That was my favorite.
Third, third, third.
I have that in fifth wow okay,I love that you like that, andy,
you can have the rest of ityeah I mean not that you have to
dogfish 90 minute.
Andy (38:27):
Five fourth place, fourth place fifth for me second place,
fourth place, really yeah andyhot, I really enjoy the the 90
minute.
You know, like I said, that'sjust when I drink an ipa.
Siobhan (38:40):
That's what I kind of expect sure that's fair, that's
it is a good flagship.
Chris (38:44):
I like that, as you're standing for.
What a traditional IPA.
Andy (38:48):
Yep.
Matt (38:49):
I had that one in fourth also.
I feel like that is the beerand we talked about it already,
but if you were to line up abunch of different styles and
make that the IPA, you'd be ableto pick that out.
Siobhan (38:58):
I think it's a solid middle ground for me.
Matt (39:00):
Yeah, Then we have the other half Broccoli.
Siobhan (39:03):
Number two.
Chris (39:04):
Four my bias number one.
Matt (39:07):
I also have it in first place.
Wow, it remained in first place.
Siobhan (39:10):
Broccoli in first place for Matt.
Let it be known.
Matt (39:13):
Yeah, Lost Tavern.
Life's a Trip, volume 10.
I had this in fifth, right inthe middle, pretty much Sixth
for me.
I pat it in.
Third, if it was the volumeseven, it would have blazed in
first place.
I wouldn't have had a problemwith that.
Siobhan (39:27):
I had it in fourth.
Chris (39:30):
It was the middle of the pack.
Andy (39:32):
I drink it again.
Yeah.
Matt (39:34):
And then the Oliver first class was the one that we had
there.
Siobhan (39:38):
Yeah, that's seventh.
Matt (39:40):
That's eighth for me.
Siobhan (39:44):
I really did not like that.
Matt (39:45):
No.
Siobhan (39:45):
West.
Chris (39:46):
Coast from Sherman.
It was grating.
Matt (39:47):
You know it was like, ooh yeah, no, it's not good.
Siobhan (39:49):
That's funny.
I literally read the label andthought it was going to be so
good.
Andy (39:53):
I would say that was the only one that I was like.
I would not drink this again.
Siobhan (39:57):
Yeah, correct, I would not drink that west coast from
sherman again.
Andy (40:01):
I would, yeah and I will, because I have three others at
home and I love sherman streetdon't get me wrong.
Siobhan (40:07):
It's just not my style, that's it yeah, I've.
Andy (40:09):
I've had a couple others from sherman street I had.
They have a smoky lager whichis really interesting.
I really enjoyed that nice umand they had a scotch ale love
that of course, love the darkales yeah word um.
So uh, yeah'd drink it again,but number eight's the only one
that I'm like hard pass.
Matt (40:27):
Don't want to drink it.
I will say also everything onthe table today.
There's not anything here thatI wouldn't drink again, like if
I was at an event or somethingand that was what was being
served.
There's none that I would say.
Andy (40:40):
I'm switching to liquor or I'm going to drink water.
There's none that hit that.
That last one was the only onethat I would.
I would rather drink something.
Chris (40:48):
That's what I said before we started recording I said I
bet there's one in here yeah, Idon't think there's gonna be
more than one, but I thinkthere's gonna be one in here.
I don't know what it is thatI'm like.
No, I'm not gonna do that everagain on the other.
Andy (41:02):
there was definitely stuff in that that I could see people
with different yeah, oh, ofcourse, yeah, yeah, it's just
not for me, right Same, he seesbeer people everywhere.
Matt (41:13):
So we've talked a lot today about different places
that we've been Scotland toRehoboth, delaware.
If you're looking to visit anyof these places or just take the
vacation of a lifetime anywhereyou want to go, give papa's
travel a call.
They will make sure that theyget you there.
Shout out to them for theirsponsorship.
Andy (41:30):
We love you guys very much so we are currently like
thinking like this is 10 yearanniversary for us.
Congratulations thank you,thank you and we're currently
thinking maybe a trip up to thefinger lakes ah, ah, nice.
So maybe we'll have to reachout and see what they recommend.
Yeah.
Matt (41:47):
I'm sure they have recommendations to make.
Siobhan (41:50):
And that will about round us.
Matt (41:51):
We did.
We made it to the end.
Congratulations to all of us.
Siobhan (41:55):
Thanks for the good IPAs friends.
Chris (41:57):
Yeah, this was good stuff .
Good stuff, stellar set.
This podcast is a production ofUnfiltered Studios.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (42:16):
The boozy quote for today's episode comes from
President Dwight D Eisenhower,who said some people wanted
champagne and caviar when theyshould have had beer and hot
dogs.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU.
At Facebook, instagram Threadsand TikTok For more information
about the podcast, as well aslinks to our merch store, social
(42:37):
media and all the places youcan listen to us.
Visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
We have liftoff.
Welcome to Matt and Friends.
Drink the Universe.
(00:21):
Drink the Universe.
Welcome back to Matt andFriends.
Drink the Universe.
The theme for today is RocketRankings.
That's one small sip for man,one giant taste for mankind.
We're the Rankings.
Yeah, that's still one of myfavorites man, that guy who hit
(00:49):
the high note.
Siobhan (00:51):
He sounds like a turkey .
Andy (00:53):
That's totally what it sounded like.
Matt (00:56):
For the Thanksgiving special yeah right.
So for rocket rankings today,like NASA, we changed our style
of rocket launch and hope thingsfly up in the air every once in
a while.
So what we're doing today, wehave some slips of paper here
and we are going to not do thisone blind.
We're going to drink, we'regoing to lay our pieces of paper
out in the order that we enjoythe beer, move things around and
(01:17):
then, in the end, we willestablish our rankings.
You will not be able to see anyof that, which makes it it less
enjoyable for you, but you getto hear all of us talk for about
an hour.
Siobhan (01:25):
We will tell you about it.
Chris (01:26):
We promise I'm not going to not tell them what my
rankings are.
Matt (01:29):
I did think of one potential disaster in the making
.
Nobody sneeze yeah.
Siobhan (01:34):
We'll figure it out.
Chris (01:35):
We're not going to Ann Wheaton the table for those geek
and sundry.
Siobhan (01:38):
deep cuts, yeah, ticket to ride ruined.
Chris (01:42):
No, I think this is going to be easier.
Siobhan (01:44):
Saturday Night Live last night.
Chris (01:44):
Because it's going to force us to compare them as
we're going and be able to, inthe moment, Be like I.
Like this better than the lastone and the others before it.
Siobhan (01:55):
I think it's just going to get tough at the end, but
I'm ready.
Matt (02:00):
Shout out to Andy's rife.
Rachel for the idea.
Siobhan (02:03):
My rife, rachel, shout out to Andy's wife Rachel for
the idea.
Chris (02:05):
My wife Rachel, your wife Rachel, shout out, it already
started.
Matt (02:09):
Nice.
Andy (02:11):
I'm so wrong?
Siobhan (02:12):
No, Shout out to Rachel .
Matt (02:16):
Yes, there we go.
Siobhan (02:17):
Shout out to.
Matt (02:17):
Andy's wife Rachel, for the idea.
Here I can speak.
I swear to God it is a thing Ican do?
Siobhan (02:23):
I don't believe you.
Matt (02:27):
So we'll dive in here a minute.
But first and foremost, I'mglad we all survived the
traumatic event on friday.
Little earthquake, yeah, foranyone listening.
Siobhan (02:35):
I had no idea chris thought it was because he was
wrestling with the dog and Iwalked into his office and I go.
What happened?
He's like oh no, I was justwrestling with the dog.
For anyone that doesn't know,we have a 45 pound dog.
We do not have a large dog.
Andy (02:49):
He does wrestle, not to shake the house though Just
saying he went super, saying yes, yes, puppers, saying I thought
my furnace was malfunctioning,which was really frustrating
because it literally wasserviced on black friday, so it
was quite funny friday, goodfriday, wrong, wrong friday
wrong friday, good friday, thecloser friday is kind of far
(03:11):
away oh my god no good friday wedo have the chat thread, with
all of the matt and friends castmembers in it and it was very
funny because there was an evensplit of people going.
Siobhan (03:20):
It was my furnace, it was my water heater yeah, I
thought it was the water heater,one of those two things people
thought life I was furnishedbecause the furnace is under
this room and this is also whereI work from, so I was
thoroughly convinced it wascoming through the floor.
It was up two floors for us, soI don't know what we thought.
Matt (03:36):
Well, chris didn't think anything yeah, so here we are
yep, totally oblivious I knowmany people who didn't feel it
at all but we're all here, solet's rate these beers all right
, so we're going to start withnumber one on the list.
Here is the sierra nevadacelebration.
Oh yeah, siobhan has used abottle opener on a can bro, I
(03:59):
pay a lot for these nails.
Siobhan (04:00):
Okay, I didn't see the nails.
Yeah, that's also whatbartenders use.
They don't rip their nailsapart.
Matt (04:05):
I have stubs where the end of my finger should be.
Siobhan (04:07):
Give me your cups, oh yeah here.
Andy (04:09):
I'll pass that around.
Siobhan (04:11):
That's good Pour whatever you would like.
So Celebration fresh hop IPA.
I love this beer.
Chris (04:18):
From Sierra Nevada.
I don't think it's like thebest IPA in the world, but it's
always so good every year and itslightly changes year to year,
and I think this year's is areally good one.
I don't know if I've ever hadthis one.
This is a really good hoppybeer Hoppy, hoppy hoppy, hoppy,
hoppy, joy, joy.
Matt (04:37):
It's not overly hoppy, though it's not overly like
piney or anything like thateither.
Chris (04:41):
Nope, nope it's just like hop flavored beer, you know got
the malt still in it, so youdon't lose that.
Siobhan (04:48):
Yeah, that's not.
That's why it's not my favorite.
But yeah, that's okay, it'sstill delicious.
Andy (04:52):
I will say it's more malty than I was expecting.
Siobhan (04:54):
Yep.
Matt (04:54):
That will probably make it more enjoyable for me, because
I like that malt flavor.
Chris (05:02):
Right.
This one's in first right now,but yeah, yeah, it's also in
last yes Oof, it's a tough spotto be in.
Siobhan (05:09):
Yep, yeah, it's fine, decent, yeah, made in Chico,
california, and Mills River,north Carolina.
Chris (05:16):
California knows how to make their beers.
Siobhan (05:17):
Apparently.
Yeah, they do.
Andy (05:19):
We'll say, I would say, ipas always have that lingering
hoppiness on the back end of it.
Chris (05:24):
I'm not loving the amount of it in this one, the sustain
of it, yeah, yeah, the sustain.
Andy (05:30):
It's not great for me.
Yeah, I can feel that, so I'mcurrently putting this in last.
Chris (05:36):
Fair.
Andy (05:36):
All right.
Siobhan (05:37):
Last of one Exactly.
Chris (05:38):
Grab a red cup so we can have a A pour out.
Yeah, it's like I poured myselfan aggressive amount.
Yeah, so did Matt Like.
Look at this man.
Siobhan (05:48):
This is the King Cup.
For anyone that's ever playedKings.
Chris (05:51):
Gross.
Siobhan (05:52):
Brought me back.
Oh, our pass.
Matt (05:54):
I used to play that with a round of asshole immediately
after Mm-hmm.
Chris (05:58):
Yeah.
Matt (06:00):
That was amazing at asshole.
Siobhan (06:02):
All right, I spent a lot of time with a case of beer
in my head.
I'm not sure what to say aboutthat Take it as you will.
I'm also not going to respondto that, all right.
Chris (06:11):
Number two what was it again?
Siobhan (06:12):
Number two.
What is number two?
I already forgot.
Matt (06:14):
Okay, we need to have a small timeout here for a second.
Is this indeed?
Chris (06:25):
I'm going later right, correct, it has a line on it.
Siobhan (06:26):
It has a line on the wrong part several lines.
Put a line on the other side.
If you want, I just what in theworld?
No, it's.
Then we can't make fun of it.
Matt (06:31):
That's why we're here to make fun of it so, chris, if you
couldn't tell by the defensiveposturing, is the one who wrote
the numbers for us here andsiobhan and I are having a
general disagreement, or withhim about, uh, the efficacy of
the two Again.
Chris (06:46):
I don't care that you're making fun of it, because I have
terrible handwriting and Icopped that real easy.
Oh, me too.
This is the sustained surprisethat I keep getting of what is
this?
Siobhan (06:56):
Well, wait, you do when I've now explained it 32 times.
No, it's not.
What is it?
I know what it is.
Chris (07:01):
Okay.
Siobhan (07:01):
But it doesn't make sense.
Matt (07:05):
All it.
Chris (07:06):
I know what it is okay, but it doesn't make sense, all
right.
Well, okay, and you're right.
You have explained it 30 ztimes.
That was actually a good one.
Andy (07:11):
I think you did a great job thank you oh listen, we all
know it's a two.
Siobhan (07:18):
Now I don't know if chris does, but we'll be fine,
because I don't know if he knowswhat a two is.
But we'll be all right, we gotit, we're gonna make it work.
Matt (07:24):
I'm pretty sure as a drummer he can can count to four
, as can I.
Siobhan (07:27):
Yes, he doesn't have to write it though.
Matt (07:29):
Anything beyond four gets super sketchy.
Chris (07:31):
And I can spell to G.
There, you go Music jokes oh.
Siobhan (07:36):
Let's drink more beer, please.
Matt (07:45):
All right list matt hop next.
That is the sherman street hopnext.
Siobhan (07:47):
Right, let's get this one going.
I see what you did there.
We go right.
This will be interestingbecause this is a west coast
yeah, so we're going to go fromthat west multi-piney
celebration ipa.
Chris (07:55):
Oh, save my nail on that one going for the nails it's
okay, we'll be all right youknow, there's three other people
that could be opening them,just so you're right, but none
of you are trying.
Siobhan (08:03):
so here we are, Good job boys.
Andy (08:06):
It's already open now.
Chris (08:07):
Great job.
Siobhan (08:09):
You guys can have the ones that are closer to you.
Chris (08:11):
By the way, we should post a picture of this, can art?
Siobhan (08:14):
because it's adorable.
Chris (08:14):
It's fun.
It's got like a little rabbitin space.
Andy (08:18):
Ooh smelly.
I got to say that's one of thethings with especially IPAs
local brew IPAs they always havegreat label art.
Siobhan (08:25):
Yeah, the label art on one of these is really cool.
Spoiler alert on that.
Matt (08:30):
You might want to I don't know lighten up on the dumbbell
curls or something.
Your pores are like insane.
Siobhan (08:36):
It's fine.
Andy (08:37):
You're not going to drink all that.
It's a Sunday.
We've got nothing better to do,chris is sampling
professionally.
Chris (08:41):
Does it have like a little coffee smell to it?
Siobhan (08:44):
No, I don't think you're crazy, but I can.
I'm not getting that much smellfrom it.
Yeah, that's why I'm like I getsmell.
Chris (08:49):
You know how coffee kind of like just erases some smell.
Matt (08:53):
Sometimes it's been it's like, like I smell no hoppiness
Sitting in the carafe.
Siobhan (08:58):
Oh, absolutely, that's a face.
Andy (08:59):
Siobhan Vaughn's not a fan .
Siobhan (09:01):
Letter Z is last for me here.
Chris (09:06):
It's kind of bland.
Siobhan (09:07):
I'm not a big West Coast IPA fan, but this is not
my jam, that's surprising.
Matt (09:13):
There's not a lot.
Chris (09:15):
When was this canned?
It's pretty fresh yeah.
Andy (09:20):
I was over at Sherman Street.
Love that place, it's rightthere, I was surprised.
I've now been over Street.
Love that place.
It's right there.
I was surprised I've now beenover there twice.
Yikes, I've now been over theretwice, and the first time it
was absolutely packed, and thistime there was like nobody there
, and both times it was a Friday.
So I don't know, I don't get it.
Siobhan (09:39):
I don't think enough people know about it.
Andy (09:42):
Well, it's kind of in the middle of nowhere.
It is enough people know aboutit.
Well, it's kind of in themiddle of no, like it's.
Yeah, it's in a very randompart of allentown for sure, yeah
, I love it there.
Chris (09:48):
It's great they still do food, though, right I don't know
.
Siobhan (09:51):
I went there because paranormal pizza oh yeah, I had
a pot there, maybe that's whatI'm remembering is that they
have pop-ups.
Andy (09:59):
Shout out to paranormal pizza freaking delicious.
Can't wait for them to gettheir brick and mortar back up
and running.
Matt (10:05):
We talked about the back end of the last one.
The back end of this one, to me, is arguably worse.
Siobhan (10:10):
There's not much there and what is there is very
strange.
For sure, this is probablygoing to be my least favorite.
Chris (10:15):
It's like drying to your mouth.
It sucks kind of the moistureout.
Matt (10:19):
It feels like there's a sponge in my mouth or something
like that, like there'ssomething that's stuck in the
moisture.
Andy (10:24):
I didn't have this.
I just honestly, I bought itbecause the label is great, but
oh, I yeah, and it's a Westcoast IPA.
Chris (10:30):
I mean it's and this is a beer that I could drink easily.
It's not like I don't like it.
I don't think it's has a badflavor to it.
Andy (10:37):
Yeah that's a solid description Unimpressive.
I'm not blown away.
Siobhan (10:44):
All right.
So far, that was one and two.
Andy (10:46):
I think we all have One and Z, yeah, the Sierra in the
lead.
Siobhan (10:50):
I don't know, I guess Sherman in the back right, yeah,
sherman in the back All right,numero three-oh.
This would be the beer treeCitra Grove that Chris is going
to open.
Thank you, Thank you forredeeming our species around the
table here.
I'm the same species as you.
Matt (11:10):
Well redeeming our gender Fair enough.
Siobhan (11:12):
Okay, this one I'm excited about.
Chris (11:14):
You know what makes the best cracks?
Liquid death, and it's not evena beer.
Siobhan (11:20):
They do a good job.
Chris (11:21):
I like a completely new color.
Now, here we go.
Siobhan (11:25):
This will be much more Ooh.
I like a completely new colornow.
Matt (11:27):
Yeah, we've got this, here we go.
Siobhan (11:28):
This will be much more my speed, I think A little
hazier.
Yeah, love a.
Hazy, love a citrus.
Chris (11:31):
Okay, this is going to sound funny, can't wait.
But some beers have this likeslightly flatulence smell to it.
Siobhan (11:38):
And this has that, oh, a little bit.
Matt (11:41):
A little farty.
Siobhan (11:42):
It is a little funky.
Matt (11:44):
This would be yeast fart.
Siobhan (11:45):
Yeah, totally New England IPA.
Andy (11:49):
Where is beer tree?
Siobhan (11:51):
I'm not familiar with beer tree.
Matt (11:55):
Beer grows on trees.
Sign me up.
Siobhan (11:56):
Yeah, this is a funky.
Matt (11:57):
I wish it did.
Johnson City New.
Chris (12:00):
York.
Matt (12:01):
There you go.
Siobhan (12:01):
Nice Little New York beer we're moving back to the
east coast, well, it is a newengland ipa for those that don't
know this is nice.
Chris (12:09):
Yeah, it's nice.
Matt (12:10):
I like it a lot I like it a lot that one's gonna go out
front for me.
Andy (12:15):
Yep, for sure oh, it's really light it is yeah this is
good yeah this is a good uhsummer evening around the
campfire beer.
Chris (12:23):
Yeah, it doesn't have that super crispiness that a
citrus beer can have.
Andy (12:28):
Yeah.
Chris (12:29):
It's much more smooth, which is a New England style
thing.
Siobhan (12:32):
Yeah.
Matt (12:33):
This would be a good one on a hot day too, this is one.
You could sit in the back porchand have a barbecue beer 6.7%,
so that's pretty good.
Siobhan (12:42):
It's a little higher than your cider.
Chris (12:46):
I don't know.
Siobhan (12:47):
We should be kind of looking through some of that
You're not crushing these, butyeah.
Well, 6.8 for the Celebration.
Chris (12:52):
And the next was yeah, all of them have been kind of
heavy.
Matt (12:56):
16 fluid ounces.
Hold on, it's been a can.
Siobhan (12:58):
It was insane maybe, I don't believe it does.
Matt (13:07):
It is not required.
No, apparently not.
I do like the can art thoughthe bunny rabbits.
Yeah, it's adorable.
Andy (13:09):
See what untapped says they might know.
Matt (13:12):
Somebody from untapped probably took it out and
measured it, so why andy's doingthat?
I will say that right now.
For me the beer tree is infirst place, sierra nevada is in
second and the Sherman StreetHop Next is in.
Siobhan (13:25):
Z.
Chris (13:26):
Mom in the same boat.
Andy (13:26):
We all are the Hop.
Next is a 7%.
Okay, so all around the same,that's good.
Siobhan (13:35):
It doesn't seem like any of us brought really heavy
ones.
Matt (13:38):
We had a hazy Imperial but we didn't bring it on purpose.
Siobhan (13:41):
We don't want to kill anybody.
Oh yeah, that's right, I forgotabout the 90.
Matt (13:46):
You're welcome.
We didn't bring it on purpose.
We don't want to kill anybody.
Oh yeah, that's right, we willhave those, you're welcome.
Andy (13:49):
No, this is good.
I'm a fan Very drinkable.
Chris (13:53):
What is numero four-o Okay?
Siobhan (13:55):
I gotta stop doing that .
Chris (13:56):
Quatro what is number four?
Matt (14:01):
How does one pronounce this?
Starts with an, a, oh a droidtheory.
A droid.
Okay, so it is Like Android,but without the A I was like is
there some sort of French twiston this that I'm going to
butcher.
Chris (14:11):
This is sick.
Siobhan (14:12):
So there's a droid theory from deathnet.
Matt (14:14):
Deathnet.
Siobhan (14:16):
Well, it's a droid theory, is the brewery and it's
called deathnet.
Matt (14:25):
Another West Coast, another west coast.
So this is deathnet from right.
There, that's some.
Siobhan (14:27):
Now I would have thought that death would have
been like aorg super metal.
Andy (14:29):
Yeah, that would be aorg everybody does everybody
remember the heavy metal 2000movie?
I guess it's a branch off ofheavy metal movie, but it was
like this very metal animatedmovie.
Chris (14:40):
I'm getting those vibes here all I can think of right
now is um, what was the cartoonabout?
The metal band?
And they like, oh my.
Andy (14:47):
God like apocalypse Jeez.
It was something withapocalypse, Apocalyptia or
something like that.
Matt (14:55):
Josie oh my.
Andy (14:56):
God, it was so good oh it was they used to do like a, like
a guitar, over the cursing yeah, oh my God, the cocaine clown.
Chris (15:06):
What I do, cocaine, I don't.
Siobhan (15:09):
didn't remember that until just this time.
I have no idea what you guysare talking about?
Andy (15:11):
Yeah, I don't either.
It was on Cartoon Network.
It was on Cartoon Network, ohreally, yeah, oh, it was so good
.
Chris (15:18):
It was right before, or I love that show.
Matt (15:20):
It's a late nighter, it's like the later.
Chris (15:22):
Chicken.
This is another that, like it'sso odorless.
Siobhan (15:26):
Yeah, it really doesn't have much going on.
The last one did, and it was somuch lighter.
I haven't tried this yet though.
Matt (15:33):
If we get through all of these and we can't smell them,
we're all doing a COVID testtogether.
Siobhan (15:36):
Right, well, I smelled the last one, that's good.
Andy (15:39):
This is that's really good .
Siobhan (15:40):
Yo, I like this.
Andy (15:43):
Okay.
Chris (15:44):
You like a West Coast?
Yeah, but is this like reallythat West Coast-y, oh yeah
absolutely.
Matt (15:49):
Oh, good Well yes.
Chris (15:50):
I do like a.
Siobhan (15:50):
West Coast, then, ha ha , I'm winning.
Chris (15:53):
I don't know, it's very light, and that's why I think we
all like it, because it's notlike slapping you in the face
with hops.
Siobhan (16:05):
We've had beer from this brewery before and it's
like very good this one's fromvirginia, yeah, and it's also
expensive from what I remember,yes.
Chris (16:10):
So okay, I will say I like this a lot.
Siobhan (16:12):
I don't quite like it as much as it's definitely not
as drinkable as the beer tree ontop yeah but this is really
nice because I could slam this.
Chris (16:22):
It's so light and easy to .
Matt (16:23):
Yeah, there's a flavor and I can't pin it.
Siobhan (16:26):
I like it, though it is this specific thing I'm tasting
.
Matt (16:28):
that puts it in second and I'm going to take another sip
and see if I can.
Siobhan (16:31):
There's still the resin-y part to it.
Andy (16:33):
This is hardcore and, first for me, nice.
If I had the button, I'd hitthat stellar sip on this.
Siobhan (16:40):
Oh, do it.
Andy (16:40):
That first taste, all of us, our eyes lit up.
That's really good, stellarSips.
Matt (16:46):
You can call Stellar.
Chris (16:47):
Sips 7.5.
Andy (16:50):
That does not taste like a 7.5, so that's a dangerous beer
.
Oh man, you guys.
No, that does not taste like a7.5.
Chris (16:56):
That might kill you.
Andy (16:58):
I would have guessed that was more of a 6.
Matt (17:01):
The deathnet is now making more sense.
Careful there.
Chris (17:12):
That should be like aorg or maybe aedu, like something to
avoid.
No, no, I just don't likethexxx.
Are you trying?
Siobhan (17:15):
to make it a porn site.
No, oh okay, probably is one adeath porn site.
Chris (17:17):
Horrifying short, short exists short tech story my
company went out of its way topay lots and lots of money to
reserve all the dot xxx domainsthat we owned because they were
afraid someone would registerthem and make porn sites out of
them, and they are like 10 timesthe registration cost of
(17:38):
regular domains wow, I didn'tknow that.
Siobhan (17:40):
Why is that?
Matt (17:40):
it's like 40 a year to register those, whereas like on
GoDaddy, you can register itcomfor like five bucks and yeah,
yeah, matt and Friends Drink theUniverse is like $5 for the
year or something like that, sowe paid.
It's not expensive.
Chris (17:54):
I think there was at least 15 domains we registered,
so it was a lot of money.
And then after several yearsthe marketing department was
like why are we spending?
Hundreds of dollars a year onthis.
I was like I have no idea.
You told me to do it, so I didit yep did the marketing guy go
wait a minute.
We have an opportunity here itwas just like cut the expense.
Nope, all right, moving on.
Matt (18:16):
Uh, num, number, five, number, five, number five, such
a uno dos cuatro, cinco, cinco,seis.
There we go.
Siobhan (18:26):
Great Offspring, I did listen to some Offspring this
morning.
Did you?
Chris (18:30):
I had an Instagram that someone was playing.
Andy (18:33):
Nice, I love the Offspring , not good live oh really.
Siobhan (18:38):
Oh, I think I heard that Maybe from you.
Andy (18:40):
It might have been for me To be fair.
I was very let down.
Matt (18:44):
Okay, Sorry.
What's number five?
This would be the Dogfish Head90 Minute oh snap, oh buddy,
okay, here we go.
This is a classic.
Siobhan (18:51):
Get ready.
Andy (18:52):
This is a standard.
Chris (18:53):
I'm a little concerned, not concerned, I'm a little
interested because this says 90Minute Imperial IPA.
Siobhan (18:59):
That's what they are Is .
Chris (19:00):
They are.
Is it always an Imperial?
Am I crazy, I mean.
Siobhan (19:03):
I could be crazy.
That's cool, I think it'salways that way.
Matt (19:09):
This is the.
Chris (19:10):
If you go to a random bar and you want an IPA, you can
almost always get this.
It's.
Matt (19:18):
I've seen 60 more than 90.
Chris (19:20):
No 90 is the 90.
Siobhan (19:23):
No, you're not crazy, they're both there.
You're not going to find 120.
Andy (19:28):
You're good with either one, we've been to Dogfish Head.
Matt (19:32):
I have I was gone.
You were not.
Oh, I do.
You were physically in Robich.
Siobhan (19:41):
Beach, but you weren't there.
But you remember going thereLike I was in Wizard of Oz.
Andy (19:46):
Wizard of Oz, I gotta say that is what I expect an IPA to
smell like.
Chris (19:52):
She hoppy.
It's definitely listed as animperial on tap.
Yeah, I think I'm mixing 60 and90 minute for some dumb reason.
Yeah, because 90 is definitelyheftier 90 is the more rare,
Like it goes 60 to 90 to 120.
Siobhan (20:07):
I just I can't guys.
Matt (20:09):
If you were, listening and thinking there's got to be a
story as to why Chris does notremember what Dogfish Head looks
like.
That would be because that washis bachelor party.
Siobhan (20:17):
Correct.
You're welcome.
I was not there, because that'show that works.
Chris (20:19):
When you go to the brewery you get I think it was
two tokens like for free beeryou get two tokens.
Well, everybody decided to givetheir second free beer token to
Chris.
Yes, so Chris drank about sevenbeers at the brewery and that
was the beginning of the day.
Matt (20:36):
Well, they also had the.
Is it the Palo Santo?
Chris (20:40):
Sean at that point wasn't drinking, so I got both of his.
Matt (20:44):
Well, they had the Palo Santo there as well.
It was the Santa Palo.
You know what I'm trying to say, man that beer is so good.
Chris (20:49):
Yeah, shout out to Dogfish.
It's still one of my OGfavorite breweries.
We still have.
Siobhan (20:53):
Burton Batten in our fridge, I think.
Chris (20:55):
It's aging.
It's almost 10 years.
Can't wait for it to age evenmore.
I enjoy this beer.
This is fantastic.
Andy (21:08):
Yeah, this is good.
I'm not sure if I'm putting itabove the Android there.
Siobhan (21:14):
Android theory.
Andy (21:15):
yeah, I agree, I really love that Android theory.
Chris (21:19):
I'm putting this right in the middle because this is like
the IPA, so you're not everdisappointed by it, but you're
never like I've got to drinkthis.
If it's on the tap list, I haveto have it like.
That's not what this is I still.
Siobhan (21:34):
I just the 60 is so much easier to drink in my
opinion I agree.
Chris (21:39):
This is a nine percent beer like this is not something.
You're picking up a six-packand drinking the whole six-pack.
Siobhan (21:44):
This makes me think that I would not like a 120.
Andy (21:48):
I do not like the 120.
Chris (21:50):
It is.
Matt (21:51):
It's an experience.
It is an experience.
That's a great way to play.
I would try it.
Siobhan (21:54):
I just don't think I would.
I would do a mini.
I know you only get a littlebit.
Chris (22:01):
I think when we were down there it was Graven at like 15
and a half.
That's the one that sticks out.
For me, they were like oh, itranges between like 12 and 18%,
and I was like oh, my Lord, 18%.
Siobhan (22:12):
And then Chris chugged one at the brew pub.
It was heavy I did.
Matt (22:16):
Everything went downhill.
I also remember the peanutbutter, so we went to the
restaurant later and they hadthe peanut butter infused vodka,
which was outstanding yeah,that because I drank that.
It's one of the few times in mylife I drank vodka with nothing
else involved.
Siobhan (22:30):
It's just straight, and it was yeah, dogfish does have
a distillery, so his parentslike getting this is number s
yeah, we're gonna post thesenumbers letters.
To be fair, mine does look morelike a five thank you okay
you're welcome, all welcome.
I'm going to put this oneactually second place.
Welcome to my world.
Thank you very much.
It's why we like making fun ofyou.
Matt (22:52):
I get bludgeoned on this show all the time.
Chris (22:55):
It's true, you do Rightfully so.
Matt (22:57):
Nice to have somebody else in the hot seat.
Andy (22:59):
Yeah, no, this is.
Siobhan (23:02):
I mean, it's a great beer, it's standard.
This is what I think an IPAshould taste like this is smack
in the middle for me as well.
Matt (23:08):
There's a reason that Dogfish Head has staying power.
There's a reason they've beenaround as long as they are and
everybody knows who they are.
Siobhan (23:13):
They do a great job, 100%, and they don't have to
mess with stuff, right, becausethey always do weird stuff too,
like the lobster beer.
Andy (23:21):
Yeah, hard pass.
Chris (23:22):
No.
Andy (23:23):
It's good.
Chris (23:24):
It's real good.
Andy (23:25):
I mean, don't get me wrong .
Chris (23:26):
I try it, but it doesn't sound good to me.
Andy (23:29):
Yeah, I'm going for it.
However, as we mentioned before, the podcast, the Pennsylvania
Tuxedo.
Siobhan (23:33):
Yeah, what a great beer .
I don't know that that would bemy fave.
Shocks you, yeah.
Chris (23:37):
Stuff like that shocks you when you're.
I wouldn't expect this.
Andy (23:42):
Nothing on the description sounds like something I would
like.
Siobhan (23:45):
I really want to get down there, that's also Flying
Dogs Pearl Necklace.
Yeah, the oyster style.
I don't think that's what it'scalled anymore, but it might be
called something Like thesaltiness.
Chris (23:56):
Yes, it is.
Siobhan (23:58):
It's called that because of all the stupid
laughing that I'm hearingWonderful.
Matt (24:04):
No, I was going to gonna say I'm going for a dogfish head
if you would love to have mattand friends drink the universe
live would love that we would bemore than absolutely amen, I'll
load up my minivan and and comevisit you.
Andy (24:13):
That's all my.
That's all my to-do list anyhow.
So I will absolutely take thatroad trip we're great house
guests.
Chris (24:19):
We drink a lot, but we are we're a lot of as you don't
need anyone to write anynumerals or say album, we're all
set.
Alright, alright, alright.
Siobhan (24:30):
What's number six.
Andy (24:30):
What do we got?
What are we doing next?
Numero Okay.
Chris (24:34):
Number six, I was gonna do Adora, but I'm not gonna.
Matt (24:37):
This is other half broccoli.
Andy (24:39):
What's in the beer pack.
Matt (24:40):
If this tastes anything like broccoli the beer pack, if
this tastes anything likebroccoli.
Siobhan (24:43):
I'm going to vomit on this table.
It does not taste like broccoli, we promise I would be excited.
Chris (24:48):
I think I'm not going to be preconceived.
Okay, just open it up, chris.
Oh my God stop giving people.
Matt (24:56):
Regardless of how you feel about the man, that wasn't a
great crack.
I'm disappointed by that A lotof people don't realize that the
first George Bush, HerbertWalker, banned broccoli from the
White House.
Yeah, he did.
In my opinion, that is thegreatest political decision that
has ever been made in thehistory of our country.
Siobhan (25:11):
And that's why we don't talk about politics on this
podcast.
Matt (25:14):
I hate vehemently hate it.
Anybody bring broccoli and killthem.
Yep, that's a quality decision.
Chris (25:20):
I'm all for it, love it this is other half, and they
have several varieties of this,iterations of broccoli.
This is just the regularbroccoli, they also have cream
of broccoli and cheddar broccoli.
Siobhan (25:31):
They also have lettuce and cabbage.
Lettuce and cabbage they have alot of grape.
Other half is one of my faves,which makes us annoying.
Chris (25:36):
Nothing about the name of the beer speaks to what it
tastes like no, it's very goodbeer.
Siobhan (25:45):
See, this is where doing this blind would be
advantageous, because justbecause it's cold, no, just
drink it, for goodness sake,smell it and you're instantly
going to be like oh my gosh,this is nothing like broccoli.
Matt (25:52):
Okay, it does not smell like broccoli, correct, we would
not do that to you.
Siobhan (25:55):
I mean, we would do that to you, but we didn't.
This time.
Matt (25:58):
As a man who possesses a psychology degree and
understands biases, this is a7.9.
There's one form.
Siobhan (26:05):
They also do a baked potato series, and that's one of
my favorites as well.
Matt (26:08):
They do a twice baked potato, double baked potato.
It doesn't taste like potatoesat all.
No, it's all just themed Calmdown.
Chris (26:15):
It invokes feelings of warmth and happiness.
It does not include broccoliRight out of Brooklyn.
Siobhan (26:21):
There's one in Philly now.
Andy (26:24):
It's where Goose Island you see, oh, I love Goose Island
.
I love Goose Island.
Goose Island's brown is so good.
I love brown ales, but theyweren't hipster enough for that
location.
Chris (26:33):
Their location is beautiful, yeah.
And now other half is likethat's saying something, hold my
Brooklyn, they had that wholelawn area by the time we hit
that lawn.
No, no, no, we were all good.
Still, it was the next brewerybefore the.
Matt (26:47):
I'm speaking personally here because at that lawn I had
the barrel aged.
Chris (26:52):
Yeah, I was going to say I'm saying while we were there
we were fine.
It was the next brewery wherethat barrel age hit you Funky.
Matt (26:59):
We went to a garage.
The place was called the garage.
Chris (27:02):
Yeah, that was first then it was a goose okay I know we
ended up at a garage is great.
Anyone who's been to philly goto.
It's called garage oh garage iswonderful and they have my
cousin and I went the one time.
Matt (27:13):
So much beer that's in kensington yeah, it's catty
corner town, it's catty cornerto that place that we're talking
about.
That used to be goose can wetake the fish?
Siobhan (27:22):
to fish town yeah, fish would love fish town fish.
You're going to fish town, getready fish.
Oh, I don't love this.
That sounds like always sunnyepisode by the way the fish
visits fish town all right.
Well, andy has things to say.
No, I don't hate it.
Chris (27:38):
I'm okay with someone hating this because it's not a
style for everybody.
For me it's just so drinkableit's definitely drinkable.
Andy (27:45):
Like I definitely don't dislike it, I might put it
second.
Matt (27:48):
I don't love it yeah alright, that Citra Grove to me
is still you know what I'mbusting biases over here,
because I'm putting this one uptop.
I did it listen, it's good.
Chris (28:01):
It is well sort of like broccoli yeah, you did it.
Siobhan (28:05):
Oh, do you get a stellar sip for that?
I think you do.
Is Matt going to be sad?
He has to press it.
Matt (28:10):
Look if it's real broccoli and the option's that or the
firing squad.
I'm taking the firing squad, ohmy God, stellar sip.
Andy (28:18):
Have you not had, from a good Chinese restaurant, some
good beef and broccoli?
Oh yes, Like it's not good foryou but it's delicious.
Siobhan (28:24):
It's not Listen who cares what's good for you?
There's way worse things foryou.
Chris (28:28):
I feel like we are not a healthy lifestyle podcast.
Siobhan (28:30):
Listen, we're drinking beers on a Sunday morning.
Matt (28:34):
If you wonder why we get more chatty as the tasting goes
on.
There's a reason for that.
Andy (28:37):
Telling stories.
Chris (28:46):
What is it that's putting it so ahead for you?
Because to me it's just likeokay, yeah, it's the way that
what we're calling like thelasting flavor, at the end it
sits exactly how it tastes, itsits on your tongue like yes,
yeah, I can drink this.
Matt (28:56):
I'm watching tv at night and I drink this and I taste the
beer the entire time okay, so Idon't have to slam it to keep
tasting good flavor yeah, itjust stays as good flavor in my
mouth and to that point I took asip when chris started talking
and I'm still getting, yeah,yeah, like it's really nice to
not have it sour out orsomething like that on the back
end.
Andy (29:16):
So, yeah, that's, if I remember correctly, with the
sierra nevada.
Like that's exactly what I said, like I didn't like the, yeah,
the lingering, yeah it.
Matt (29:24):
Like you, like, you're right, this does linger nice,
nicely.
Andy (29:28):
Yeah, interesting, and you have to let it linger nice I
really love an ipa from otherhalf.
Siobhan (29:34):
They did one because a wegmans was opened opened in
aster yep, oh, and it was up anduh in aster place in new york
city I was not prepared for thatother half was, uh,
commissioned I think, orwhatever decided to brew a
specific beer just for the asterplace opening of wegmans and we
(29:55):
I found like a four pack of itin our wegmans not in new york
and just like grifted it becauseI don't know if it was supposed
to be there.
One of the best, yeah, it wasso good, like just Shout out to
Other Half.
Chris (30:10):
I know we're big fans.
Siobhan (30:12):
They're killing it.
Chris (30:13):
Every time A lot of people make fun of.
Siobhan (30:16):
Neutral.
Well, okay, I wasn't going toname them Because it kind of is
like that Breweries that do ahazy ipa and then they just give
it a new name.
Chris (30:26):
And yeah, your marketing department's great.
Yeah, but like you're doingabout the same beer and they're
not bad, it's tough to like slama brewery because you're making
the same beer over and overthat are good.
Andy (30:37):
Yeah, and just renaming it um speaking of slamming, this
is a 7.9 yeah, that's anotherone.
Matt (30:44):
That's another one, that's legal.
Chris (30:47):
I drank one the other night a little too fast and was
like it's time for bed.
Siobhan (30:54):
That's how you know you're getting old right Not
like it's time for another one,but it's time for bed.
Chris (31:00):
Watched some college basketball Shout out.
It's March Madness right now.
And I was like I need to watchthe end of this game and I'm
struggling all right.
Siobhan (31:09):
What is we're married folks?
Matt (31:12):
marriage we have lordy marriage number yes, thank you,
andy, for arriving there with me.
That was great.
What is?
Chris (31:23):
number seven.
Matt (31:25):
My name is Lost Tavern's Life's a Trip, volume 10.
You killed my father.
Prepare to die.
Andy (31:30):
Alright.
So yeah, I bought this one fromLost Tavern.
Love Lost Tavern.
Siobhan (31:36):
Love Lost Tavern Top three breweries in the Lehigh
Valley 100%.
Andy (31:40):
I don't think I had Life's a Trip, volume 10.
I don't think I had had Life'sa Trip, Volume 10.
I don't think I've had 10.
So I was like let's go for it.
I had 7.
Matt (31:46):
I thought 7 was a life-changing beer.
Siobhan (31:49):
That was one of my favorite beers that I've ever
had.
Matt (31:51):
Yeah, yeah.
So I didn't realize that was aniterative thing either, until
Gino was on the podcast and wastalking about it.
Chris (31:58):
It's got that farty smell we're here for you, Gene.
Siobhan (32:01):
We love your cocktail choices as well.
Chris (32:03):
I think that's the canning thing sometimes, Because
I don't remember if I've had 10at the brewery but none of them
really had that farty smell.
So I'm just curious.
Ooh I like that oh.
Matt (32:18):
What's the finish, though?
Ooh, it's got something on thefinish.
Creamy, yeah, and that was thenoise I made.
Andy (32:23):
That was the noise I made.
Matt (32:24):
Creamy is a good word for it, the finish Lost Tavern.
I'm sorry, I don't think thefinish is where it was for
volume seven.
Chris (32:30):
I think it's a little bit more of a back end.
I don't think they'll ever hitnumber seven again.
Matt (32:38):
Let's be honest.
Siobhan (32:38):
If they do, the finish is not ideal, but it doesn't
stay.
Chris (32:42):
But what is it?
What is it?
What's the finish?
I don't know.
Matt (32:44):
You can't tell that kind of A treat, aftertaste cream
soda, but flat no.
Siobhan (32:49):
No, no, okay, I don't disagree with that, though.
Chris (32:51):
Number one drink of all time, a treat cream soda A treat
cream red.
Matt (32:55):
Red oh.
Chris (33:04):
Oh, treat cocktails.
Ooh, I like this idea.
Can we do a drinkables likeforce, the blue raspberry Worst
soda on the planet.
Siobhan (33:08):
What are you making?
All right, rob you're not here.
Matt (33:09):
You get blue raspberries.
There you go.
Siobhan (33:11):
It's going to take over everything.
Andy (33:13):
I think I'm putting this on the bottom.
Whoa the bottom.
Matt (33:17):
That seems a little aggressive, damn.
Siobhan (33:20):
Beyond the one what sucked Number Z?
Beyond the one what suckednumber Z?
Chris (33:24):
This is going to be a respectable seven.
Siobhan (33:27):
No, I mean he's saying it's below.
Matt (33:29):
Oh, the number Z.
Andy (33:30):
Number Z.
Yeah, what was number Z?
Again?
Matt (33:32):
That would be the dogfish head 90 minute.
Andy (33:35):
No, no, no, number two, number two.
Matt (33:37):
Oh, I'm sorry, You're right, the number S is five,
correct.
Siobhan (33:41):
He can't tell the difference because the five and
the two I don't know.
Matt (33:44):
I'm trying to make fun of you.
Chris (33:45):
I'm done.
No, there's so much good beeron it, I'll cry.
I will cry.
It's the drunkenness in thisroom, not me.
I didn't do it.
Matt (33:56):
So the number two was the Sherman Street hop next.
Siobhan (33:59):
Yeah, you think this is worse than that.
I mean listen, I'm not judgingyou, I'm just saying that's a
good point, yep.
Andy (34:06):
I think I'm putting it above the Sherman Street.
Damn though that's pretty low.
Chris (34:11):
But still below Celebration.
Andy (34:13):
I would rather drink the Sierra Nevada than this Okay.
Chris (34:15):
They're tied for me.
Can I do a tie?
Siobhan (34:18):
Yeah, you can, why not I?
Matt (34:20):
slid that one into three, it's our podcast.
Andy (34:23):
Do it on the one.
Matt (34:24):
So as we go into the last one, I'm going to try to
translate.
This ought to be fun.
So I have the other halfbroccoli out front.
I got the beer tree, citraGrove.
In second, I have the LostTavern.
In third Fourth place is theDogfish Head 90 Minute Damn it,
this is confusing.
In fifth place is number four,the Deathnet.
Damn it, this is confusing.
In fifth place is number four,the Deathnet.
(34:44):
And then we got the Celebrationand the Sherman Street Hop,
next bringing up the rear.
Siobhan (34:51):
Nice, we have to all go around and do this.
Matt (34:53):
I feel like I was unlocking the division after
tasting beer.
Thank you, I'll attempt whatMatt just attempted.
I will tell you.
Chris (35:01):
This is Oliver Brewing first class.
Andy (35:07):
Ooh Oliver, oliver, this is Oliver Brewing, first Class
Oliver, oliver, that was a goodone.
Siobhan (35:09):
Please, sir, can I have some more?
Somebody named him Oliver.
Chris (35:16):
Yep.
Siobhan (35:17):
Oh yeah.
Chris (35:18):
Love that show.
This smells a little bit sourto me.
Siobhan (35:21):
Oh yeah.
Chris (35:22):
That's the citrus.
Andy (35:23):
Oh sheesh, that's like I like it, though.
Also.
Why is this so much?
Siobhan (35:24):
colder, a little bit sour to me.
Oh yeah, that's the citrus.
Ooh, sheesh.
Andy (35:26):
That's like I like it, though.
Also, why is this so muchcolder than the others, when
it's been sitting on the tablefor literally?
Siobhan (35:31):
the exact same amount of time.
Oh, I do not like this.
What is this?
Chris (35:34):
No, is this what you brought?
Mm-hmm Meaning as in you.
I meant Matt.
Yes, interesting, it's verysharp.
I do not like this.
Matt (35:44):
No.
Chris (35:45):
Interesting.
I mean I don't hate it, but Idon't like it.
Siobhan (35:49):
It's got like it's got great hops in it, which I was
really.
I actually put this lastbecause I'm the one that made
the list, kind of Very notscientifically, but it has great
cryo hops in it and stuff too,and I was like oh yeah, but it's
like it's like flavor is notgood.
Yeah, not my fave you guys it'sthat sour grapes feel oh yeah,
(36:12):
but I don't even hate a sour,but it's like that musty boots
situation that I always refer towith crummy sours right, I
didn't think it was gonna happen, but this is going on the
bottom.
Matt (36:23):
Yeah, oh yeah guys I'm still putting the the sherman
street underneath it.
Like I would drink this.
Like if this was an option, Iwould drink it chris and siobhan
aren't even finishing the pourthere we're clearly here for the
broth I mean I'm gonna, I'mgonna
Siobhan (36:36):
finish like it has to drink yeah, sticks around I'm
also so confused right now bymatt's organization that I'm
sitting next to you, becauseit's completely backwards from
what so is andy's, to be fair no, it's not best to worst, left
to right yeah, see, correct whatmine's.
Chris (36:57):
Worst on the left, best on the right yeah, are you guys
nuts?
Number one would be on the leftside, okay so so you and I are
correct.
Andy, oh my.
Matt (37:07):
Best of both, and this side of the table I understand
both sides.
Chris (37:10):
How do you feel being?
Siobhan (37:11):
connected to the 2Z thing of it all.
Matt (37:18):
I will not.
This is how I feel.
We just sampled eight IPAs inunder an hour.
That is how I feel we justsampled eight IPAs in under an
hour.
Siobhan (37:23):
That is how I feel that's a legit feeling Okay.
Matt (37:27):
So where does everybody have Sierra Nevada the
celebration Celebrate?
My brain is like there's a DJplaying all the time.
It's not ADHD, I just have aguy that won't stop spinning
records Mine's in sixth place.
Chris (37:41):
Same Fifth place.
Andy (37:44):
Sixth as well.
Siobhan (37:45):
So we're all around the same-ish area.
Matt (37:48):
Where's the Sherman Street hop next?
Andy (37:50):
Getting last bro, second to last, seventh place Last.
Siobhan (37:55):
Last yep, yep, yep.
Matt (37:57):
Wasn't feeling it Okay.
The beer trees, the Citra Grove.
Second, place.
Siobhan (38:02):
Oh, first place.
Third place, still first for me.
Matt (38:05):
okay, the second for me second still first yep, the
android theory from, or deathnet, I'm sorry from android theory
first place.
Siobhan (38:12):
That was my favorite.
Third, third, third.
I have that in fifth wow okay,I love that you like that, andy,
you can have the rest of ityeah I mean not that you have to
dogfish 90 minute.
Andy (38:27):
Five fourth place, fourth place fifth for me second place,
fourth place, really yeah andyhot, I really enjoy the the 90
minute.
You know, like I said, that'sjust when I drink an ipa.
Siobhan (38:40):
That's what I kind of expect sure that's fair, that's
it is a good flagship.
Chris (38:44):
I like that, as you're standing for.
What a traditional IPA.
Andy (38:48):
Yep.
Matt (38:49):
I had that one in fourth also.
I feel like that is the beerand we talked about it already,
but if you were to line up abunch of different styles and
make that the IPA, you'd be ableto pick that out.
Siobhan (38:58):
I think it's a solid middle ground for me.
Matt (39:00):
Yeah, Then we have the other half Broccoli.
Siobhan (39:03):
Number two.
Chris (39:04):
Four my bias number one.
Matt (39:07):
I also have it in first place.
Wow, it remained in first place.
Siobhan (39:10):
Broccoli in first place for Matt.
Let it be known.
Matt (39:13):
Yeah, Lost Tavern.
Life's a Trip, volume 10.
I had this in fifth, right inthe middle, pretty much Sixth
for me.
I pat it in.
Third, if it was the volumeseven, it would have blazed in
first place.
I wouldn't have had a problemwith that.
Siobhan (39:27):
I had it in fourth.
Chris (39:30):
It was the middle of the pack.
Andy (39:32):
I drink it again.
Yeah.
Matt (39:34):
And then the Oliver first class was the one that we had
there.
Siobhan (39:38):
Yeah, that's seventh.
Matt (39:40):
That's eighth for me.
Siobhan (39:44):
I really did not like that.
Matt (39:45):
No.
Siobhan (39:45):
West.
Chris (39:46):
Coast from Sherman.
It was grating.
Matt (39:47):
You know it was like, ooh yeah, no, it's not good.
Siobhan (39:49):
That's funny.
I literally read the label andthought it was going to be so
good.
Andy (39:53):
I would say that was the only one that I was like.
I would not drink this again.
Siobhan (39:57):
Yeah, correct, I would not drink that west coast from
sherman again.
Andy (40:01):
I would, yeah and I will, because I have three others at
home and I love sherman streetdon't get me wrong.
Siobhan (40:07):
It's just not my style, that's it yeah, I've.
Andy (40:09):
I've had a couple others from sherman street I had.
They have a smoky lager whichis really interesting.
I really enjoyed that nice umand they had a scotch ale love
that of course, love the darkales yeah word um.
So uh, yeah'd drink it again,but number eight's the only one
that I'm like hard pass.
Matt (40:27):
Don't want to drink it.
I will say also everything onthe table today.
There's not anything here thatI wouldn't drink again, like if
I was at an event or somethingand that was what was being
served.
There's none that I would say.
Andy (40:40):
I'm switching to liquor or I'm going to drink water.
There's none that hit that.
That last one was the only onethat I would.
I would rather drink something.
Chris (40:48):
That's what I said before we started recording I said I
bet there's one in here yeah, Idon't think there's gonna be
more than one, but I thinkthere's gonna be one in here.
I don't know what it is thatI'm like.
No, I'm not gonna do that everagain on the other.
Andy (41:02):
there was definitely stuff in that that I could see people
with different yeah, oh, ofcourse, yeah, yeah, it's just
not for me, right Same, he seesbeer people everywhere.
Matt (41:13):
So we've talked a lot today about different places
that we've been Scotland toRehoboth, delaware.
If you're looking to visit anyof these places or just take the
vacation of a lifetime anywhereyou want to go, give papa's
travel a call.
They will make sure that theyget you there.
Shout out to them for theirsponsorship.
Andy (41:30):
We love you guys very much so we are currently like
thinking like this is 10 yearanniversary for us.
Congratulations thank you,thank you and we're currently
thinking maybe a trip up to thefinger lakes ah, ah, nice.
So maybe we'll have to reachout and see what they recommend.
Yeah.
Matt (41:47):
I'm sure they have recommendations to make.
Siobhan (41:50):
And that will about round us.
Matt (41:51):
We did.
We made it to the end.
Congratulations to all of us.
Siobhan (41:55):
Thanks for the good IPAs friends.
Chris (41:57):
Yeah, this was good stuff .
Good stuff, stellar set.
This podcast is a production ofUnfiltered Studios.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (42:16):
The boozy quote for today's episode comes from
President Dwight D Eisenhower,who said some people wanted
champagne and caviar when theyshould have had beer and hot
dogs.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU.
At Facebook, instagram Threadsand TikTok For more information
about the podcast, as well aslinks to our merch store, social
(42:37):
media and all the places youcan listen to us.
Visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
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