Rocket Rankings "Stout Beer Tasting"

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Matt (00:50):
That will never not be fun for me to listen to.

Christa (00:53):
I was like, wow, I forgot how long it was.

Josh (00:57):
This is my first rocket ranking, so I believe it's mine
as well.

The Fish (01:01):
Yeah.

Christa (01:01):
So we are I think it's my second or third, maybe.
That was a good couple.
It was very close to the actualaudio of that.

Matt (01:08):
So now that you can hear us talking, let's do brief
introductions.

Christa (01:11):
Hi, I'm Christa.

Matt (01:13):
I'm Josh.
Hey, it's The Fish.
And live in the studio, TheFish.
Live in the studio.
Live in the studio.
And I am your host, Matt.
And today we are rankingstouts.
We have many stouts.
So here's your warning.
We are trained professionals.
Do not try this at home.
They range in ABB from 5%.

Christa (01:33):
Wait, hold on.
You got 14%.

Matt (01:36):
I think we train all day for this.
That's true.
That's true.
That's true.
That's true.
Every day.

Christa (01:41):
It's all day, every day.
All day, every day.

Matt (01:42):
It's a marathon, not a sprint.

Christa (01:44):
Exactly.

Matt (01:45):
Yeah.
Yeah.
Yeah.
So if you didn't hear, I'll sayit again.
We have stouts ranging from 5%to 14.2%.
So this is going to getinteresting in a hurry.
We're going to open up with ablind ranking.
So what's going to happen isJosh is going to read off a
beer.
He's going to pick one out,read what it is, and we're just
going to put it on a list andsee where we think it's going to
land.
And then we're going to do ourtastings and actual rankings.

Josh (02:07):
Yeah, so they won't know what's coming next.
Um, some of them know,obviously, which beers, because
we each brought some of thesebeers that they have, maybe that
aren't coming up.
But we're going to start withFish.
I'm going to give him a beerand he's going to put it on the
list somewhere between one andten.
And then we'll go to Matt nextuntil we're done with those ten
and we'll we'll see how theycompare at the end to our actual
rankings.
So, Fish, let me grab a beer.

(02:29):
Ah, beer is good.
I'm randomly pulling these tenbeers.
Fish, your first beer, you'regoing to need to tell us where
you want to rank this just byname and brewery.
It comes from Mill HouseBrewing Company out of that
would be Poughkeepsie, New York.
Okay, out of Poughkeepsie, NewYork.
This must be one of yours.
So this beer is called theVelvet Panda.
It is an American stout.

(02:50):
It is a 5.2% ABV.
Where do you want to put thison our rankings?
Where do you think this isgoing to fall?
One out of ten.

The Fish (02:59):
Yeah, you're right.
It is one one of mine, but umI'd I'd say maybe top four.

Josh (03:07):
Ooh, he thinks it's gonna be in the top half.

The Fish (03:09):
All right.

Christa (03:10):
Top half, but still middle.
Showing self-confidence.
The can is super cute, by theway.
I really like it.
It's very cute.

Josh (03:20):
So Velvet Panda is slotted in the four spot.
Matt, we're going to you next.
We have a Samuel Smith organicchocolate stout with an ABV of
this is coming out of the UK, bythe way, and I think this might
be our only non-American beerthat we had today.
This is a 5% ABV.

(03:41):
Where do you think?

Matt (03:43):
I'm gonna say we have 10 total.
I'm thinking that's gonna beeight.

Josh (03:47):
Okay, we're putting Sam Smith at eight.

Christa (03:50):
Also, I like that can.
It is also very cute.
It's like kind of mattelooking, though.
So which is kind of funny.
What does that mean?
What do you mean by that?
What do you mean by that?

Josh (04:00):
Alright, Christa.
We'll go with you next.
Yippee! All right.

Christa (04:04):
Oh, that's a big bottle.

Josh (04:05):
We got a big bottle.

Christa (04:06):
Big bottle.

Josh (04:07):
Big beer here.
All for you.
So this is from Bald's Bur BaldBirds Brewing Company.
This is the birds reservedbourbon barrel-aged Imperial
Stout coming in at a whopping14.2 ABV.

Christa (04:19):
Jesus Christ.

Josh (04:21):
Yeah, this comes from heavy Jersey Shore.
Big bottle.
Big ABV.
Sorry, this comes from JerseyShore, Pennsylvania.

Matt (04:27):
Yes.

Josh (04:27):
Whoop, whoop.
Yep.

Matt (04:30):
I've told that story before.

Josh (04:32):
Jersey Shore.
Jersey Shore, Pennsylvania.
Yes.
So eight and four are alreadygone.

Christa (04:36):
Where do you want to put this on our rankings of I
mean, it's a high ABV and thebottle looks really cool.
And I, you know, PA native outhere.
I'm going to rank this one atthree.
I think it's going to be good.

Matt (04:48):
All right.

Josh (04:48):
So we're putting the bird's reserve.
And for those of you asking orwondering about the bottle, it's
got a copper-colored wax diptop.
Yeah.
Very, very cool looking bottlehere.
Yeah, and it's a big one too.

Christa (05:00):
It's a big boy.

Josh (05:01):
Yeah.

Christa (05:02):
Two hands for size.
Two-hand or yeah, it's girthy.
All right, fish.

Matt (05:12):
Cosmic chug people before we have anything to drink.

Christa (05:16):
Cosmic chug, my Red Bull out here.

Josh (05:17):
There you go.
All right, so Fish.
Coming out of the CaptainLawrence brewery, we have a dark
chocolate cherry Imperial Stoutcoming in at 10% ABV.
Ooh.
Where do you think this isgoing to fall?
This is out of Elmsford, NewYork.

Christa (05:33):
Also a very cute can.

The Fish (05:34):
I'm going to put this maybe my first thought was a
seven.
Seven?
Seven.

Christa (05:40):
Bottom half.
I'm curious to see who's goingto rank number one and who's
going to rank number ten.
If so if one's going to bepulled and we go, that looks
like number ten.
Or like, that looks like thebest beer of all time.
Number one.

Josh (05:52):
Matt, coming up for you, we have an Alagash Gatherwell
bourbon barrel aged stout.
So our second bourbon barrelaged stout of the day.
Uh brewed and bottled inPortland, Maine, 11% ABV.

Christa (06:05):
The second most famous Portland.

Josh (06:07):
I'm gonna go with five.
Five for the Alagash.

The Fish (06:10):
Yeah, but this one has lots of good beers.

Josh (06:12):
That's true.
That's true.
We did drink an Alagash stoutlast night.
Different one than a couple ofus here.

The Fish (06:18):
Yes.

Christa (06:19):
Good brand.
Good brewery.
Yes.
I um I wish that uh I went upto Maine a couple years ago, but
I was not able to get toPortland.
So kind of sad.
But maybe one day I'll get backup there and I can go see
Alagash.

The Fish (06:29):
I would love to go there.

Matt (06:30):
Portland is a beautiful town.
I was lucky enough to be therea couple times last time on
business, and I got stuck therefor an extra night.
And I went down to the docks,had there's a great coal fired
pizza place on the docks.

Christa (06:42):
Good problems get stuck.

Matt (06:43):
Good coal fired pizza, hung out.
I'm pretty sure I said thatbefore on the podcast, but I
love Portland, Maine.
Shout out to you, Portland.

Christa (06:49):
Shout out, Portland.
We love you.

Josh (06:50):
All right, so Christa, we got the top two spots available,
the bottom two spots available,and one right in the middle at
six.
So I got one, two, six, nine,and ten.
And your beer is coming out ofStable 12 Brewing Company.
It is a French toast stout,stout brewed with vanilla, maple
syrup, and cinnamon, and it's a6.5% ABV.

Christa (07:10):
Um, so I have had Stable 12 before.
I have been to this brewerybefore.
Okay.
Um, and I very much enjoy theirstuff.
So I'm gonna I'm gonna take it.
I'm number one, baby.
I'm ranking this on this bell.
It sounds promising, and I loveme some French toast.
My dad's French toast is thebest French toast, so and I'm
feeling a little breakfastytoday, you know?
There you go.

Matt (07:28):
Okay, all right.
So where is stable 12?
In between 11 and 13.

Christa (07:33):
Yeah, I was gonna say, I think it I think it's like
towards Phoenixville, if I'm notmistaken.

Josh (07:37):
All right.
Yep.
Handcrafted and brewed inPennsylvania, and uh the city is
written, oh what does it say?
Phoenixville.
Yeah, it's Phoenixville.

Christa (07:47):
I was gonna say, I'm pretty sure it's Phoenixville,
but I'm not sure if it was justPhoenixville, but a little bit
to the left or something likethat.
You know what I mean?
But Phoenixville has a lot ofreally good distilleries and
breweries, and that's like downkind of towards my apartment.

Josh (07:58):
So all right, fish, moving on.
We have a Stoutober ImperialMilk Stout with cacao nibs by
Bad Sons Beer Company inConnecticut.
So I'm assuming you, as thenative Connecticutten, how do
you call yourselves?

The Fish (08:14):
Connecticut?
Connecticut and oh dear, wow,that is really, really wrong.

Matt (08:21):
Wrong.
That's not our part of theinternet.
Continue.
But I'm assuming but I'massuming you brought this beer.

The Fish (08:29):
I did, yes.

Josh (08:30):
So have you had it?
Do you know of it?
Where do you want to put it?

The Fish (08:34):
Uh give me a niner.

Josh (08:35):
A niner, okay.
Not very uh humble for the beerhe brought.

The Fish (08:41):
I'm basing it on the other options that are here that
I've already seen.

Matt (08:45):
Fair enough.
Better earlier self-confidenceis now winning.

Josh (08:49):
All right, Matt, here we go.
Yep.
For you, I have a beer that'scalled Eric More Cowbell.
It's a chocolate milk stout uhfrom single cut, and it is a
6.0% ABV.

Matt (09:02):
Put that in the highest slot we got left.

Josh (09:04):
Okay, we're gonna be able to do that.

Matt (09:04):
Hilarious, for yeah, for the reference to my favorite SNL
skit of all time.

Christa (09:10):
That's your favorite one of all time.
Oh my god.
Excellent.

Josh (09:12):
Brewed with chocolate, vanilla, and milk sugar.
So we have some real dessertyones up top.
We've got a French toast andwe've got uh chocolate milk uh
stout up top.

Matt (09:22):
I would never try a Christopher Walken, but the line
of I put my pants on just likeyou, one leg at a time.
But when my pants are on, Imake gold records.

Josh (09:31):
There is a cowbell on the uh the label here.
Single cut's some good stuff.
I don't know if you guys haveever had anything from single
cut, but I very much like theirstuff.
Yep.
Where is it at?
Uh Astoria, New York City.
Ooh.
All right, Christa, for you, wehave a new trail, chocolate
strawberry, ice cream stout.

(09:51):
And that is coming in at 8.6ABV.
Brood in Williamsport,Pennsylvania.

Christa (09:58):
Yep.
Uh, this was actually one ofmine that I brought.
Hee hee.
Shout out to my BFF Allison,who said, let me know how it is
so I can try it in nine months.
I was like, You got it all!Congratulations.
Yes, congrats, Allison.
Yes, she's uh having her firstbaby, so very cool for her.
But cool.

Josh (10:14):
So you have six or ten left.
Do you think it's gonna bemiddle of the pack or the worst
beer we've got?

Christa (10:19):
Um, you know, I feel like this is one of gonna be one
that's either really, reallygood or really, really horrible,
but I'm gonna I think I'm gonnarank it at 10.

Josh (10:25):
All right, so we're gonna put the new trail at 10.

Matt (10:28):
So will Allison be disappointed or happy in nine
months.

Christa (10:31):
Yeah, all right.
Well, she'll be happy about thebaby.
She'll be disappointed maybeabout the beer.
We'll see.

Josh (10:37):
All right, and that leaves our last beer when nobody needs
to rank this.
I'm gonna tell you what it is.
This is called Gimme theGourbage Milk Stout.
It is out of Little HouseBrewing Company.
It is a 6.2% stout.
And where does that come from?
Brewed and packaged by 12%North Haven, Connecticut.
What's 12%?
Is that one of their um is thatlike the parent company of

(10:59):
Little House Brewing?
Okay, cool.
Cool.

Matt (11:01):
Yeah, interesting.
So we have the Samuel Smith'sorganic chocolate stout, then
Velvet Panda from Mill HouseBrewing, Eric Moore Cowbell from
Single Cut, French Toast fromStable 12, gimme the Gorbridge
Milk Stout from Little HouseBrewing Company, not on the
prairie, chocolate strawberryice cream from Neutral, Stout
Tober from Bad Sun's BeerCompany, Dark Chocolate Cherry

(11:22):
Imperial Stout from CaptainLawrence, Gatherwell Bourbon
Barrel from Alagash, and BirdsReserve from Bald Birds Brewing.
And we are going to taste thesein order of ABV.
This way our taste buds don'ttotally explode by the time we
get to the grenade that I thinkBald's Birds Reserve at 14.2% is
going to be.

Christa (11:43):
Taste bud explosion at the end, everybody.

Josh (11:45):
So that was the order you just read it in.
That's the order we're actuallygoing to taste.
Yes.

Matt (11:48):
Um set list order, if you will, for the musicians out
there.
That's perfectly fine.

Josh (11:52):
And then I have our blind ranking order.
I'm not going to read throughthem now, but we will compare at
the end as far as where wethink our rankings land versus
where we thought they might landbefore we ever taste these.

Matt (12:04):
Absolutely.
So Sam Smith's organic stout.
Let's do it.
Who's pouring up?
So that's number one.
Josh is the beer mollier fortoday.

Josh (12:15):
Sorry.
My wife just texted me.
Please talk me out of buying 10pounds of pork belly.

Christa (12:20):
That sounds like a problem not to be talked about.

Josh (12:23):
Exactly.
I did not talk her out of it.

Christa (12:26):
You said you came to the wrong person, girl.

The Fish (12:28):
I'm sorry.
I'm busy at the moment.
Yeah, right.

Josh (12:31):
I believe she's at Costco.
Oh, there you go.

The Fish (12:34):
Yeah, I would think so.

Josh (12:35):
We're going with Sam Smith to start here.
We all have 10 cups in front ofus.
We're going to go in the mic.

Matt (12:41):
Get a good pop in the mic.

The Fish (12:43):
Oh.
Oh, perfect pop.

Josh (12:45):
Music to my ears.
So we're going to go lightpours on each of these because
almost all, no, all of these areat least 16-ounce beers.
Um we're not going to drinkmuch of each, but the five and
six percenters are the lowbeers.

Matt (12:59):
Yep.

Josh (12:59):
We all numbered our cups here so that we can retaste as
we go through.
And Matt knows the numbers ofeach beer.
I have them written down aswell.
I do.
Sam Smith organic chocolatestout malt beverage with natural
flavor added, brewed and cannedin the UK.
Sam Smith's is a small,fiercely independent,
family-owned, and operatedbrewery since 1758.

(13:21):
And that's exactly what it sayson the can.
I didn't make any of that up.
And it's also USDA organic.
Wow.
Specifically noted on thebottle.
Awesome.

The Fish (13:30):
It's a can, Josh.

Josh (13:31):
I'll tell you what, on the nose, this smells like
chocolate milk.

Christa (13:34):
Yeah, it smells really good.
I find it, I don't want to saydisappointing, but I it's we're
gonna fight.

Matt (13:41):
I love this.
Yeah.

Christa (13:42):
And it's just it's just a little bit, it's just a
little, I don't want to saybland, but there's nothing
spectacular about it, I feel.

Josh (13:48):
I know what you mean.
It's kind of like flat as faras like the finish.
It doesn't matter.
It's the middle of the road.
I mean, if you're so we'restarting here on purpose, right?
It's the lowest ABV, it'sprobably got the the the lowest
amount of body on it, then, andthat's totally fine.
You know, you could sit anddrink a few of these where we're
gonna get to beers that youcould have one of them, and then
you're probably gonna call itsplit.

(14:08):
Right.
Oh, yeah.
So I mean, this is a nice,easy, yeah, as we would call it
in the wine industry, patiopounder.
You know, if you're sitting onthe patio in the fall.

Matt (14:18):
I know, I know stout is a I know stout is a big fish fan.
I know fish is a big stout fan.

The Fish (14:23):
Stout is a big stout fan.

Christa (14:24):
Stout is a big fish fan.
Very good.
Yes, we're gonna go with that.

Matt (14:28):
Yeah, and I'm on my first beer, ladies and gentlemen.
So fish is a big stop.
I am a big stout fan too.
I know Christa was very excitedfor this.

Christa (14:35):
I love drinking stouts.
Same here.

Matt (14:37):
I think stouts go great at 90 degrees on the beach, too.
I'm very strange.
I will drink.
Oh, I will I try and doesn'tmatter what time of year.

The Fish (14:44):
Hoard a stout so that when it's not available in the
stores, hmm, I put it out of myfridge.

Matt (14:51):
There you go.
I'm starting this one at afour.

Josh (14:54):
Like a four out of ten?
Or your fourth, number four.

Matt (14:57):
I'm ranking it number four to start with.
Here I'm writing more early on.

Josh (15:00):
I'm writing down in my own little notepad over here like
scores.
So I'm gonna give this like asix and a half out of ten.
I think there's a lot of roomfor improvement in the style
work.

Matt (15:08):
We got a final Google form here.
There's no halves.

Josh (15:11):
No, no, no.
So that way at the end, I canrank them off of my own.
Okay.
Yeah, he's making itcomplicated.
No, I'm not.
I'm complicating it for myselfonly.
Yes, exactly.
I wasn't even gonna say it.

Matt (15:21):
Josh is adding layers of complexity that we're gonna see
if he can cope with when welearn them.

Josh (15:25):
No, no, no.
I just uh just at the end, Ijust have to look and see what
numbers are highest.

Christa (15:29):
Yeah, I'm ranking this, I'm I'm ranking this as a five
right now from ranking.
It's dead middle for me rightnow.

Josh (15:35):
Yeah, but who knows?
The other nine stouts could allbe terrible.
And it could be number one.
That's that's so true.

Christa (15:40):
That's so true.

Matt (15:40):
Yep, we can move it around here as we go.
That's the nice part about thisGoogle form.

Josh (15:45):
I need someone to help me find the millhouse.
Here it is.
All right, so I will readstraight off the can here.
This is our second beer we'regonna taste.
It is called Velvet Panda.
It's by Millhouse Brewing.
This is part of theirrotational series out of
Poughkeepsie, New York.
Fun fact I went to culinaryschool in Hyde Park, New York,
which is right up the streetfrom Poughkeepsie.
So, do you want the the techstuff off of the can?

(16:07):
Yeah, sure.
I'll read you, I'll read you asI pour these, just the stuff
that you can do.
Yeah, it's not that long.
So it's a Velvet Panda,American Stout, 5.2 ABV, 44 IBU,
39 SRM.
I don't I'm not familiar withSRM, are you?
I know what IBU is.

Matt (16:23):
Have a horsepower and torque on there too.

Josh (16:26):
Uh it says pandas may be solitary bears, but we drink our
stout with friends.
Hints of chocolate and layeredroast characters with balanced
bitterness and dry finish aresure to make you feel as noble
as a panda.
Hey, you deserve it.
It's brewed with magnum hops,two row, dark wheat, roasted
barley, carfoth, two, flakedbarley and oats, black malt, and

(16:49):
chocolate malts.

Christa (16:50):
Side note, um, just googled it.
SRM is the standard referencemethod, um, which is a system
used to measure the beer'scolor.

Josh (16:57):
Oh.
Okay.

Christa (16:59):
What uh what was the number for SRM?

Josh (17:01):
39.

Christa (17:01):
39?
Yeah, pretty dark.

Josh (17:03):
On the dark side, yeah.
Pretty dark.
Yep.

Christa (17:05):
One being the lightest.

Josh (17:06):
I didn't know we had a measure of darkness in beers,
but yeah.

Christa (17:08):
Yeah, one is the lightest and 40 is the darkest.
So 40 is the darkest.
So this is one off the darkest.
One off the darkest.
So wow.

Matt (17:17):
If anybody is curious, the organic uh chocolate Sam Smith
is a 4.04 on untapped and VelvetPanda.

Josh (17:25):
Whoa, whoa, whoa, whoa, whoa.

The Fish (17:27):
Don't give us the score yet.
No, we before we taste it.

Matt (17:29):
You can do that at the end.
Oh, we've done this before justto talk through the what they
actually are.
Um Velvet Panda is a 3.72.
But I find sometimes that theuntapped rankings don't
necessarily reflect how how goodthe beer actually is, because
you might get a bunch of IPAfolks out drinking stouts going,
I don't like this one, and thenthey rank it low.
So yeah, for sure.
Anyone who wants to can go onthere.

The Fish (17:50):
Plus, this is all that's all based on personal
preference.

Matt (17:54):
Subjectivity versus objectivity.
Correct.

Unfiltered Studios Announc (17:58):
It's a low-hanging science, but I'm
taking it.
Science!

Matt (18:02):
We talked a lot of science right there.

The Fish (18:04):
I thought you were gonna go with math.

Matt (18:06):
That's what we'll do at the end, hopefully.

Josh (18:08):
Oh.
Why did you number your cups ifyou're gonna drink it all at
one time?
I'm not going back.

Matt (18:15):
I'm not going back.
These are the point innumbering the cups.
My favorite kind of beer.
We're just doing it.
All right, what do we smell?

Christa (18:22):
I don't smell much of anything.
I don't know if that's just me.

Josh (18:26):
I I went to smell the beer, but I smell the
microphone.
There you go.
It smells like microphone.
Don't do that.
It smells like it smells like45, 46 episodes of beer.
Yeah, I just get some malt inhere.
Not much of the I mean, this isnot uh this is not a chocolate
stout.
This isn't a flavored stout atall.
Exactly.
Yeah, an American stout, yeah.

Matt (18:46):
Yeah.
Yeah, it's a stout.
Yeah.
That's that's what I got.

The Fish (18:51):
Yes.
Sure.
It's it it's not bad.
I wouldn't be mad about it.

Christa (18:55):
Yeah, I again, I think it's kind of middle of the road.
Yeah, but a solid stout, Iwould drink this.

The Fish (19:00):
Yeah, most definitely.
It's definitely solid.
It's how if you're looking fora stout to drink, okay.
This is a very good option.
Yep.
It is a stout.
Most definitely.
And like you just said, it'sdark.

Christa (19:14):
Yes, yes, it is.
It is quite, quite dark.
Yeah, it it is it is very good.

Matt (19:18):
Even though my body type is actually turning into Panda
Bear at this point, I'm gonna gowith the seven.

Josh (19:24):
Putting it in seven spot.

Matt (19:25):
Yeah, I'm putting it in seven spot right now.

Josh (19:28):
I'm with you as far as I am ranking it lower than uh the
Samsung.

Matt (19:33):
Yeah, I mean, these are all subject to change till we
get to the end.

Christa (19:36):
Yeah, I think I'm gonna put it at eight right now, but
um, yeah, it's subject to changedepending on.

The Fish (19:41):
I was debating seven or eight myself.

Josh (19:43):
So this is one that I um we'll go with we'll go with
eight.
So next up, this is the one Iwas the most excited for.
I did bring this one.
I've had a few beers fromSingle Cut.
I don't think I've ever had anyof their stouts, but their
beers are very good.
So this one doesn't have muchinformation on the can.
This is the single cut EricMore Cowbell, chocolate milk
stout.
It says drink ASAP in clean,wide mouth glass, store cold and

(20:07):
upright, unfiltered, decantcarefully.
So we might have a little bitof sediment here.

The Fish (20:11):
That means a new glass.

Josh (20:12):
Uh-huh.
And their little um motto hereis Mastery Knows No Shortcut.
So brewed with chocolate,vanilla, and milk sugar.

Matt (20:20):
I'm expecting this beer to really explore the space.

Josh (20:23):
Yes.
I mean, I would have Yeah, Ihope it rocks my socks off, yo.
I would have put this uptowards the top.
And we do have this Sam Smith,we had blind ranked at eight,
and I think people have had thata little higher so far.
At least Matt has.
Yep.
And Velvet Panda, we had rankedat fourth, and I think we all
uh agree that that was gonna bebelow the the Sam Smith.
So we'll see how this one goes.

(20:44):
This one we have ranked atnumber two.

Matt (20:48):
Our Verionas is a good one.
Very own.
Bruce Dickinson over here.

Josh (20:53):
More cowbell.
I get way less chocolate than Idid on Sam Smith's on the nose,
actually.

Christa (20:58):
Yeah, I agree.
It it is um not as chocolateyon the nose than I said.

Josh (21:02):
More like uh more like uh like a dark chocolate on this
one, and that other one is kindof like chocolate milk.
Yeah, I wouldn't expect this tobe.

Matt (21:09):
I agree with that.
It's got a sweetness to it,though.
Yeah, it definitely does have asweetness to it.

Christa (21:13):
I I do like this.
Oh, I like this.

Josh (21:17):
Yeah, that's nice.

Christa (21:18):
It's very nice.
Smooth.

Josh (21:20):
It's got more of a bigger, like rounder mouthfeel, if you
will.
Yeah.

The Fish (21:24):
Yes, I agree with that.

Christa (21:26):
Excellent mouthfeel.

The Fish (21:28):
That is that is really good.

Matt (21:29):
It's got some subtle spice to it, too.
Not too much spice, not likeenough that I would even say
spicy beer, but it's it's it'sit's like nice.
And when I say spice, I don'tmean hot spice.
I mean like holiday type ofspice.

The Fish (21:42):
I've never had a Mexican hot chocolate beer.
I will say, I don't know.
Sounds good.
Uh-huh.
The one I had, uh-uh.

Josh (21:49):
I will say it says chocolate milk stout, but if you
blind tasted me on this anddidn't tell me chocolate milk
stout, I don't know that Iwouldn't have gone chocolate.
I would not agree with that.

Christa (21:59):
I like the I like the finish on it.
Like as you're swallowing it,it's really good.
I don't know.

Josh (22:04):
Yeah, to me, it's more just like a good craft stout,
and then and that's what it is,but it's not, it doesn't, it
doesn't punch me with chocolate.
No, I agree.
Which I think is fine.
I sometimes these things arelike way over flavored, and
you're like, wow, that's sweet.
It tastes like, you know, Ithink we're gonna come down the
road and we're gonna hit some ofthese chocolate strawberries
and chocolate cherries andFrench toast and be like, all

(22:25):
right, that's more than I reallyneeded.

Christa (22:27):
Yeah, yeah, you know, I did um I yeah, I think the
chocolate takes a backseat tothe beer, which is which is
nice.

Matt (22:33):
Yeah.
I was at uh Iron Hill brewingrecently.
I'd never been there.
I know it's like a chain place,and I ordered their chocolate
milk stout.
It's a lactose beer, and it hasa lot of lactose in it, to the
point where I got done drinking.
Like, I'm not a huge lactosebeer fan in general, but I got
done drinking it, and I wassitting there and Jen was kind
of looking at me funny because Iwas going, like, wow, that's

(22:53):
really it started out like 100%milkshake, and on the back end,
it was like this is why, becausethere's some weird flavoring
going on in here.

Josh (23:01):
Yeah, so I just went back and tasted this next to the the
Sam Smith's, which is also achocolate stout.
The Sam Smith's is like a lotsweeter, and this is just a lot
bolder and richer, almost likeyou get some of the coffee notes
and stuff like that.

The Fish (23:14):
Yeah, so you get a lot more coffee out of this.
It with it saying that it's ummilk chocolate stout, I agree
with you.

Josh (23:21):
Yeah, I I would not yeah, but I still think it's overall a
better beer than the SamSmiths, personally.
I agree.
Um I just don't know that Iwould have called it a chocolate
milk stout.

Matt (23:32):
But I slid Sam's down to five so I could put this in slot
four and save one to six.
So you're putting this rightabove the Sam's?
I'm just above the Sam's, yeah.
I don't mind that.

Christa (23:41):
Yeah, I have this one at three.

Matt (23:43):
This one just had a better finish than the Sam's to me.
Like the Sam's rolled off andgot a little ashy on the back
end.
This one did not.
This rolled off sweet.

Josh (23:51):
If it makes sense, the Sam's is more like the Guinness
version of this, right?
It's a you can tell it's just alittle lighter.
I think this had like a five.
Yeah, yeah.

The Fish (23:59):
Yeah, you know, kind of middle of the road, but at
the same time, enjoyable.
Sure.

Josh (24:05):
Alright, let's see next.
French toast.
All right.
So we have high hopes as agroup here for this one.
This is the one we blind rankedat number one.

Christa (24:16):
I'm I'm very excited for this.

Josh (24:17):
This is the Stable 12 Brewing Company, French toast
stout vanilla, maple syrup, andcinnamon.
Comes in at 6.5% ABV.
And other than the governmentwarning and the copyright and
please recycle, there's notanything else written on the
can.
So it doesn't matter.

Matt (24:37):
I will be very self-deprecating and say the one
thing that we didn't take intoaccount ranking this as one was
the fact that I brought it.
And that historically has beenan issue.

Josh (24:48):
Yeah, we'll have to see which ones were furthest away
from where we ranked once we uhonce we finish this up.
Alright, here we go.

Matt (24:59):
Oh.

Josh (25:00):
Oh, Matt likes it.
Matt's also uh like a sweetcocktail guy.
I don't smell any of the thingsit says.
I don't smell the maple syrup.
I don't smell the taste all thetime.

Christa (25:11):
You can taste it, yeah.
Yeah.
For sure.
It is very it is quite sweet.

Josh (25:15):
Oh, I dig it.
You get cinnamon in there too?
Oh yeah.

The Fish (25:19):
I got the cinnamon.
Oh yeah.

Christa (25:21):
I feel like the cinnamon and maple are the key
flavors right up top.

The Fish (25:26):
Yes.

Christa (25:28):
I'm into it.

Josh (25:30):
Better than I expected it to be.
I don't love all the like supersweet stouts.
Some of these I think getreally sweet, but this is still
nice and dry at the end.

The Fish (25:39):
Yeah.
It it is.
It does have like a spicyflavor touch to it.

Christa (25:45):
Yeah, I think it's the yeah, like the cinnamon on the
back of it is like just enoughto make it that uh and honestly,
I was expecting more of a mapleflavor.

Matt (25:53):
I'm getting a little, but not much.
It rolls out quick, like it'shalfway through the sip for me,
and then the maple's out.
Yes.

Christa (25:59):
Yeah.
I've it yeah, cinnamon, Ithink, is the biggest.

Matt (26:04):
I can feel it as I'm breathing.
I don't know if anybody elsehas it.
Like as I breathe out, I cankind of like it.

Josh (26:10):
I mean, that's because we're going up in ABV.
As you go the higher you go upin the ABV, when you breathe it
out, you're gonna get that aswell.
But I don't know.
This this isn't hitting for me.
It's fine.
It's it's okay.
Um, you know, again, I Iprobably wouldn't send any of
these back if I got them in arestaurant, but this isn't one
that I would probably go backto.

Matt (26:27):
I'm going I'm going three on this one.
I'm moving it way up there.

Christa (26:30):
I'm I'm also gonna rank this as three, and I'm gonna
bump the uh Eric Moore Cowbellup to two, I think.

Matt (26:36):
Okay.

Christa (26:37):
Because I like this one a little bit less than the Eric
Moore Cowbell, but I do like itmore than the other two that we
drank.

The Fish (26:43):
I do I see I'm I'm putting it at four.
Yeah.

Matt (26:46):
Do we have any of the Eric Cowbell left?
Like, can I taste them side byside?
Side by side them.

unknown (26:51):
Yeah.

Christa (26:52):
That's why we were like, don't drink your whole cup
at once, but go off, I guess.

Josh (26:57):
Uh I personally am only putting this above the velvet
panda as far as what we'vetasted so far.
That's in my in my rankingsystem.
Next up, we are going to theGimme the Gorbit Milk Stout.
This is made by Little HouseBrewing Company.
It is 6.2 ABV.

(27:18):
I like the can art.

Matt (27:19):
Second one on the 6.2 A.
Can't deny the raccoon.
Very stylish hobo raccoon.
I enjoy him.

Josh (27:25):
There is a trash panda on the label here.
Playing a banjo with a can thatsays tips, but that's crossed
out, and it says trash.
Uh, and then on the can it saysraccoons and milk stouts don't
get enough love, and we thinkthat's a darn shame.
That friendly, chonky critteryou catch chicken picking his
heart out back behind thecracker barrel dumpster at 2

(27:46):
a.m.
Just give him the gorbage.
Don't haul it away.
You don't need it, but he does.
And that perfectly simple,flavorful milk stout you brushed
aside while looking for thosebold and noisy pasty, nope, bold
and noisy pastry stouts in thecooler.
Cut that out.
Think about what you're doingthere, Bucko.
Milk stouts are every bit asquote unquote hot damn

(28:08):
delicious.
And it's time we celebrate 'em.
You give those trash pandasyour garbage, and we'll keep on
giving the world old-fashioned,timeless beer styles like this
one.
Deal.

Christa (28:19):
I didn't think I would be berated by a can today.
Yeah.

Matt (28:24):
Little House Brewing.
Whoever wrote that, give thatperson a raise.
That was phenomenal.

Josh (28:28):
Hilarious.
I'm into it.
Tell me more stories.
So I sell liquor and wine for aliving, and the stories tell
most of it.
You know, it's it.
I I can give you 40 differentdifferent whiskeys that you're
gonna like, but where why do youpick which one you're gonna
carry in your restaurant?
And that you know, a lot of itcomes down to the story, how it
was made, how the company wasfounded, things like that.

Matt (28:50):
So that is the entire premise of this podcast, more or
less.
There's a story behind everydrink.
That was my original idea.

Christa (28:57):
I like the lore drop.
That was cool.
Yeah, that lore drop.

Matt (29:01):
Do you have a lore drop drop?
I guess we've been around longenough to have our own lore.
Look at that.

Christa (29:07):
Everything has lore.
Like you making something isyou creating the lore.

Matt (29:14):
Anyone else missing milk stout?

Josh (29:18):
No, not at all.
It's very creamy on the finish.

Matt (29:21):
How about the front end?

Josh (29:23):
I mean, I don't know what I'm necessarily looking to taste
for a milk stout on the frontend, but it's creamy to me.
And that's all the really goodthings.
I like it.
Better than the stable twelvewe just tasted personally.

Christa (29:50):
I think this is um better than Velvet Panda, but I
I think that I still like thestable twelve better than this
one.

The Fish (29:58):
It it has a nice finish.
You know.

Christa (30:00):
It is a good beer.
It's a good beer.

The Fish (30:03):
Most definitely.

Matt (30:04):
I move this one down to seven just above the Velvet
Panda.

The Fish (30:07):
Okay.

Christa (30:08):
I think I'm going to put this one.
I think put it I think I'mgoing to put it at four.
You know?
I think that it is a little biton the middle side, but I think
upper middle.
I do like it more than I likethe Sam Smiths, and I like it
more than the Velvet Panda forsure.

The Fish (30:20):
I agree with Chris.
Um, but I'm gonna put it atfour.
I'm gonna change the uh theFrench toast one put it down at
five.

Matt (30:29):
I move things around a little bit to get it.
To get in there.

The Fish (30:32):
I gotta move the cowbell too.
Uh oh.

Christa (30:34):
Yeah, my cowbell rests at two, and I'm keeping it there
for now.
So far, so far, that is theleader of my pack.

Josh (30:40):
I'm going against the grain here, but this is my
second favorite of the fivewe've tasted so far.

Matt (30:44):
I was gonna say we are halfway through the pack at this
point.

The Fish (30:47):
That's true.
So I'm I'm getting like achocolate aftertaste.

Matt (30:51):
A little bit, a little creamy chocolate.
Yeah.

Josh (30:54):
Yeah, not like uh they added chocolate, but you know,
some of those roasty notes thatyou get when you have stouts or
make stouts.
Yeah.
Um I don't know.
It has a good aftertaste.
It's a long finish.
Yes.
And so to me, uh, this is thisis coming through in my I'm not
all that educated as far as beergoes, my uneducated beer

(31:14):
tasting palette as a really goodcraft stout.
And they weren't going forfrills and fru fru whatever with
it.
It's just, I mean, maybe theytalk me into it with the story
by talking about it.
But it's a good stout that'sthat tastes like stout.
So that to me is the secondbest one we've tasted,
personally.
I and I I can still taste it aswe're talking about it.

Matt (31:35):
It lingers.
It lingers and it's good.

Josh (31:37):
And it's not a bad aftertaste.
There are some beers you haveand wines that you have and
whatever that that you can tasteit a minute later, and it's
like, oh man, I wish this flavorwasn't still in my mouth.
This is it's close.

Christa (31:48):
Did you have to let it linger?

The Fish (31:50):
Yeah, we've all been there.
Yes.

Christa (31:51):
So I know I had to take a picture of that can to send
it to my sibling cousin groupchat because it's so funny.

The Fish (31:56):
Oh, well, the raccoon on there.

Christa (31:58):
Yeah, the little raccoon, and he's like playing a
little banjo.
It's very cute, yeah.
I was like, I have to sendthat.
That's so funny.

Josh (32:03):
We had this one blind ranked at six.
So where where you guys havethat kind of compared to where
you said you're putting itsomewhere in the middle?

Christa (32:11):
I put it at four.
So I ranked it above so far.

The Fish (32:16):
I changed things around, so I put that this at
four.

Matt (32:19):
I have it at seven, which I I reserve the right to move
anything around later, but I'mI'm trying to hold some of the
upper ranks just in case, andthen we'll adjust.

Josh (32:26):
All right, now we have one that I am admittedly a little
bit nervous about.
I'm nervous about this one, Iam too, I am too.
I brought it, and I'm also sowe rank this at 10.
I'm not a I'm not a strawberryguy at all.
And this is the new trail fromPennsylvania chocolate,
strawberry, ice cream, stout,brewed with chocolate,
strawberry, and lactose.

(32:47):
Now, I generally do like beersthat are brewed with lactose, so
I'm cool with that.
I'm just I'm not really astrawberry guy.

Christa (32:53):
See, I like strawberry.
I'm not a cherry, I'm not acherry girl, so I'm nervous for
the cherry one.

The Fish (32:58):
That's fair.
There's there's a differencebetween strawberries and
cherries.

Matt (33:02):
You and I have brewed beer together.
Correct.
And you're still brewing.
I'm taking a bit, I just don'thave time, which sucks.
But you made a strawberry stoutwhen we brewed together last.
Yes.

The Fish (33:14):
Yes.
Okay.
That was a while ago.

Josh (33:16):
So on the on the um can here, chocolate strawberry,
stout, it's chocolatestrawberry, ice cream stout, 8.6
ABV, one pint, 16 fluid ounces,brewed with chocolate,
strawberry, and lactose, notesof smooth chocolate and bright
berry, brewed in Williamsport,Pennsylvania.
Follow us at New Trail Brewing.

Matt (33:34):
So this is almost 9%.
This is 8.6.
So what I'm interested here, amI gonna get socked with alcohol
flavor or am I gonna getoverwhelming sweetness to cover
the alcohol flavor?

Josh (33:43):
I mean, this is also a pretty big jump.
We were at 6.2 and now we're at8.6.
So we're one and a half timesthe ABV that we were at, and
we're not looking back fromhere.
We can only go up.
Yeah, this is the biggest jumpuntil we go from our ninth beer
to our tenth beer.
So we're going up prettysignificantly.

Matt (34:02):
Well, that's the thing about stouts too.
I Guinness is probably one ofthe lowest ABV stouts that is
out there.
I believe it's like fourpercent, right?

Josh (34:11):
Yeah, they want to be the beer.
They want to be a beer you cango in and have four of them or
five of them and not be on your,you know, uh holy mackerel.
Oh my goodness.
I just poured it and it lookedlike I was pouring motor oil.
That's a 48 on that.

Matt (34:37):
It is that is not used motor oil.
That is a thousand to twothousand miles over used motor
oil.

Josh (34:44):
Wow, we are shitting on this beer before we even try it.
That doesn't mean it's bad.
It's just the darkest beerwe've seen by a long time.
Oh my goodness, gracious.

The Fish (34:53):
I didn't even taste it yet, but we got that
strawberry.

Christa (34:56):
Oh, strawberry big time on strawberry for sure.

Josh (34:59):
Yes.
Like the strawberry filling ina strawberry pot tart, which I
can't stand.
But I'm not a strawberry guy.
I'm not a strawberry guy, butit's like it's It's right there.
That worries me because that'sartificial strawberry flavoring.
All right, this beer's betterthan I thought it was gonna be.

Christa (35:15):
Yeah, it actually is a lot better than I thought it
would be as well.

Josh (35:18):
Yes.
I'm definitely not putting itin last, even out of the six
that we've tasted now.
So our ranking of our blindranking of 10 severely
underrated this beer.
Maybe not severely, but it itunderrated the beer.

Christa (35:30):
I'm pleasantly surprised by it.

Josh (35:31):
I think I'm just looking at it in the cup, and it's color
is crazy though.
Yeah, yeah.
For sure, get the strawberry inthere, but the strawberry is
subtle enough that it'spalatable for me, and I don't
like strawberry at all.
So I'm I'm I'm okay with it.

Matt (35:45):
As Josh said, I like sweet cocktails, I like sweet drinks.
It's just I can't help it.
But I will say I expected thisto actually be a little sweeter
than it is overall.
When you tell me ice cream, Iexpect sweetness, I expect
sugar.

Josh (35:59):
Like that's why I don't mind it.
You know, you want that, Idon't want that.
I don't want my beers to besweet like a cocktail.
If I want a sweet cocktail,I'll drink a sweet cocktail.

Matt (36:09):
Well, I'm just saying, not necessarily that I wanted it,
but the name with the ice creamin it, I expected I am yeah, I
was thinking, okay, this isgonna be a little sweeter than
it is.
I put it at a six, so I put itabove the uh trash panda.

Christa (36:20):
I put this one at a three, and I knocked my uh trash
panda down to four.
Um and then I pushed my Frenchtoast to two and I pushed
Cowbell to one.

Josh (36:30):
Okay.
I think I'm putting this I'mnot I'm not putting them in
rankings.
I'm I'm putting I'm rankingthem compared to what I already
drank.
So this is gonna be third sofar out of the six.
Third so far out of the sixthat we have tried is where I'm
putting it.
I'm currently putting it behindsingle cut and uh give me the
gorgeous.

The Fish (36:51):
See, I'm missing the ice cream.

Christa (36:53):
I mean, like the I feel like the the mouthfeel is like
creamy like ice cream.

Josh (36:59):
I think this is good.
Like, there are a lot of waysyou can rank a beer.
To me, I'm ranking it off ofwhether I like it more than the
other beers or not.
A lot of times people will takeinto account, well, does it
taste like what it says on thecan?
And that's totally fine.
Everyone has their own systemof ranking, but I don't care if
it does or doesn't taste likeice cream at the end of the day.
I'm going strictly off of thisone was the one I would want to

(37:24):
drink the most again, and thisone is the one I would want to
drink the most never again, youknow.
Um, so that's for me, there's athing to be said for well, it
doesn't really taste like whatit says on the can, and that's
totally fine too.
But I personally am just going,I like this one better than
that one.
So bang, it goes in.

Matt (37:40):
I get almost a smoky flavor out of it.

Josh (37:42):
I mean, that uh probably comes from if it's this dark,
they're probably roasting theirmalts a little bit darker or
their oats or whatever they'reusing in this.
So I imagine that you'regetting it out of that, which
I'm fine with.
Yeah.

Matt (37:55):
Yeah, no, it's good.
I'm not saying it's bad, it'sgood.

Christa (37:57):
Yeah, the I mean I still can't get over the color
of this beer.
It's like drinking the void.

Matt (38:03):
It's good.
So next up then would be theStout Tober from Bad Sun's Beer.

Christa (38:08):
Is it Bad Sons like child son or like star son?

Josh (38:12):
All right, so stout tober.
Thanks for answering myquestion, everything that one.
I don't know the answer tothat.

Christa (38:19):
I was that look at the can.
Is how is sun spelled?
That's my question.

Matt (38:23):
S-S-O-N-S.
So implying misbehavingchildren.

Christa (38:28):
Okay, that was that was my thing.
I was like, is it sun likeS-U-N or S-O-N?

Josh (38:33):
Sorry, I was looking at the beer that dripped on my
pants.
And then every and theneveryone ignored me.
It's not that one.
Uh so we went with the newtrail last, which we had blind
ranked at 10.
This is what we have blindranked at 9.
This is, as Matt stated, theStouttober Imperial Milk Stout
with cacao nibs.
So we're back into a milkstout.
We're back into chocolate here.

(38:53):
Um brewed and canned in Derby,Connecticut by Bad Sons Beer
Company.
One pint, nine percent alcoholby volume, and nothing else
other than the governmentwarnings and everything else on
here.
Cool label.
Um very fall colors, a lot ofpine cones on there, hoppy
skulls, um, and uh yeah, a skullwith like a pine cone or a

(39:17):
head.
So let's open it up and give ita try.

Matt (39:22):
We have now gone up to nine percent.

Josh (39:24):
Completely reasonable.

Matt (39:26):
Yes, and for anybody listening, we're doing like two
to three ounce pours at theabsolute most here.
We are not downing a beer ofeach one of these in rapid
succession.
So yeah, man, that's like 11.
There's your second safetywarning for today.
Yeah, it is not lunchtime yet.

Josh (39:41):
So this should be fun.

Matt (39:43):
I yeah, because I like stouts and I I'm tasting.
Sure, sure.
Tasting is good.
No, we're tasting.
You're drinking.

Christa (39:50):
Yeah.
I'm just tasting more.

Josh (39:54):
It's a volume thing.

The Fish (39:55):
I'm tasting more than you are.

Matt (39:59):
The fact that he goes, I didnot inhale, and you start
coughing was absolutelywonderful.
No, that needs to be a drop.

Josh (40:11):
Perfect.
All right, so milk stout withcacao nibs.
So this is closest in nose, inmy opinion, to the Sam Smith
chocolate milk stout that we hadat the beginning, but it
doesn't have the nose of likethat really sweet, like
Hershey's chocolate syrup or orum, what is it, Nesquick?

(40:33):
So I would say like nose wise,it's between the what was the
other dark chocolate one that weoh the single cut, right?

The Fish (40:39):
The this one, yeah.

Josh (40:41):
Yeah, so the Sam Smith was like had a nose of like you're
going through the Hershey'schocolate factory.
Correct.
And then the single cut hadlike a little bit of dark
chocolate on the nose.
This one's like kind of rightin between.

Christa (40:52):
Yeah, I agree.
Um I don't I don't know if it'sjust me, but I'm really not
tasting any chocolate in itthough.

Matt (40:58):
Yeah, I'm not I'm not like overly impressed here.
There's not a lot me neither.

Christa (41:03):
I'm I'm really or maybe a little bit at the end I can
taste it, but it's not veryprominent as a flavor.

The Fish (41:10):
I have to agree on that.

Josh (41:12):
Yeah, I get more of the creaminess and less of the
chocolate, which is againdepends on how you feel like
ranking it.

The Fish (41:18):
Um but I just I agree with the creamy part, but the
chocolate part, but I I don'teven get it.

Christa (41:26):
Yeah, I'm thinking this this might end up being at
seven or eight for me, I think.

Matt (41:30):
Well, I slid this all the way down to nine.
This is under this is under sovelvet panda for me is eight,
and uh give me the gorbage isseven.
And I I slid this into nine.
I like those two better thanI'm gonna do.

Christa (41:41):
I think I'm I think I'm putting this one at seven, and
I'm sliding a velvet panda I'mgonna have at eight.

Josh (41:46):
I'm putting this one below the Sam Smith one, but I'm also
putting this down at the bottomof what we've tasted so far,
and we talked about aftertastsand finishes before.
Yeah, but this is the the leastpleasant finish I've had so
far.

The Fish (42:02):
I agree.

Josh (42:03):
Bitter, which is fine.
I don't mind bitter, but likealmost a touch of sourness to it
as well.
That uh it's not like I don'twant acidity really in my
stouts.
I don't want that to really bea lasting impression, so this is
not my favorite.
In fact, it's my least favoriteso far.
Yeah, that's it.

Christa (42:20):
Yeah, I think that I still have I still have Velvet
Panda as my least favorite sofar.
Um, not to say it's a bad beer,but it it I think Velvet Panda
is my least favorite so far.

unknown (42:29):
Yeah.

Josh (42:30):
All right, we're getting into double-digit ABV coming up
here.
We are also going back to somefruity chocolatey ones.
This is the Captain LawrenceDark Chocolate Cherry Imperial
Stout.
Bold, sweet, chocolatey.

Christa (42:45):
I fear this is going to be my least favorite one.

Josh (42:48):
That's fair.
So it says dark chocolatecherry brewed with cherries and
chocolate, 10% ABB by volume.
Oh no, sorry.
That is redundant.
10% alcohol by volume.
Layers of dense cocoa flavorenshrine a sweet burst of dark
cherries beautifully intertwinedwith a monumental stout to
satisfy your sweet tooth.

Christa (43:10):
We'll see about that.

Josh (43:11):
We will see about that.
Do you have a sweet tooth?

Christa (43:14):
I love sweet things.
Um today I'm feeling a moresavory mood, but you know
savory.
Interesting.
Yeah, yeah.
That's why I got a breakfast uhquesadilla instead of like
doing like a pancake or anythinglike that.
But I do like sweet things.

Josh (43:28):
Alright, so Captain Lawrence is out of, where did we
say that was out of?
Elmsford, New York, I mean.
Elmsford, New York.
Good memory.
Where exactly is Elmsford, NewYork?
I don't know.
We are way dark again.

Christa (43:42):
Who uh who brought this beer?

Josh (43:44):
I brought this one.

Christa (43:45):
Oh, okay.

Josh (43:46):
Oh yeah.
Just curious.
I picked up three random stoutsyesterday at the beer store
three minutes up the street fromwhere Matt and I live.
Word.
Uh, and I put them down to buythem.
Little four packs.
And the guy behind the countergoes, interesting beers you
picked.

Christa (44:01):
Put the fries in the bag, bro.

Josh (44:04):
This guy's used to just some Joe Blows coming and
getting back.
Yeah, that's it.
And garage beers.

Christa (44:10):
I was just gonna say garage beer.

Josh (44:13):
I have not had a garage beer yet.
Has anybody had one?
No, they have not.
We drank them the whole dayduring the Super Bowl, and
they're, you know, personally, Ithink if you're gonna go for a
like a light beer style that youjust want to drink a lot of
throughout the day.

Matt (44:26):
Pretty good.

Josh (44:27):
It's better than Miller Light, it's better than Coors
Light, it's better than BudLight.
I'm also an Eagles fan, so it'stough for me to take out the
out of my brain the little bitof bias I have because it's
owned by Jason Kelsey and hisbrother.
Sure.
Not sponsored guys.
But it's it's a little morebeer flavored than than some of
those, which I would call waterflavored beers.
Um, but at the same kind ofABV.

(44:48):
But it's a couple dollars more.
But when I say a couple, I meana couple.
It was like three three dollarsmore for the pack.

Matt (44:54):
It has been two years.
It might be time to do anotherbudget beer battle.

Josh (44:59):
Oh, listen.
Garage beer is out there.
So they only make two.
They make the the the regularbeer, beer, and they make a lime
flavor.
And it's not like sweet lime,it's just like maybe you
squeezed a uh a lime in yourcorona kind of lime.
Interesting.

Christa (45:13):
Good stuff.

Josh (45:14):
Yeah, I liked it.
All right.
We shocked a lot of them onSuper Bowl Sunday.

Christa (45:17):
I um the nose on this is okay.
Uh I'm ranking this as last.
I am not a fan of the thecherry in it personally.

Matt (45:26):
Oh no.

The Fish (45:30):
Wait, wait, wait, we got.

Matt (45:32):
Ooh, ooh, ooh.
No, no, he said oh.
Oh.
Oh, yeah.
I said I said uh I I haven't Ihaven't used this in a long
time, and I apologize.
Oh no.
Black hole detected, you wearthe event horizon.

The Fish (45:50):
Oh god.
Yeah, I'm not I'm not.
I haven't heard that in a longtime.

Christa (45:55):
Not a huge fan of this one, guys.

The Fish (45:57):
That's how Yeah, I'm with Christa on this.

Christa (46:05):
Yeah, it's a miss for me.

The Fish (46:07):
Yeah.
It's bitter, like bitter,bitter.
Yeah.

Christa (46:10):
It's bitter.
I don't love I don't have thecherry, I don't have the
chocolate.

Matt (46:17):
Like it's even if there was a hint of coffee in there,
it would have livened it up alittle bit.
But I'm just I'm getting bitterstart to finish.

Christa (46:24):
And yeah.

Matt (46:25):
My apologies to you, Captain Lawrence, but I might
have to downgrade you toprivate.
Ouch.

Christa (46:31):
Yeah, it's a big downgrade.

Matt (46:32):
Or I guess, well, we're talking navy, so what would he
be?
Ensign?

Christa (46:35):
You don't even want to uh I'm gonna say dishonorable
discharge dog and get a badgame.
It's not that bad.
No, no, it's it's really notthat bad, but it it is last on
the beers for today.
Oh, yeah.

The Fish (46:49):
I'm putting it so far.

Matt (46:50):
It's a 10, but for me, it's a 10.
So far.

Josh (46:53):
There's two 10% 10 spot on the ranking list.
Uh we did have this in theseven spot in our blind ranking.
So not super far off from whereyou guys are putting it.
I don't know.
I don't think it's I don'tknow.
Maybe it's gonna be the worstthat we've had today.
I gotta think on this one.

Matt (47:11):
That that one was just banished.

Josh (47:13):
Do we need music?

Matt (47:14):
No.

Josh (47:16):
I mean, it's high ABV, so like I I feel like a lot of
people are uh I don't know,maybe not into this style.
It's dark, it's bitter, like alike some of these like
imperial, like Russian Imperialstouts almost, but it's not
listed as an Imperial stout.

Matt (47:30):
Um I'm just not getting flavor out of it.
That's the whole thing.

Josh (47:34):
I definitely don't get the dark chocolate cherry as much
as they they called it sweet.
They specifically said youknow, uh you're sweet tooth, but
it's not there.
Yeah.

Matt (47:44):
Okay, on to the Gatherwell bourbon barrel.
Yeah.
We are now going from 10 to 11percent as we bring it around
the uh bring it around the horn.

Christa (47:55):
Bring it around town, bring it around.

Josh (47:59):
So hold on.
I gotta put down CaptainLawrence uh somewhere.
It's a slow sipper.
It's 10%.
You're not gonna just sit inlike crushes.

The Fish (48:07):
Yes, but there's a difference between a slow sipper
and never sipping it again.

Josh (48:13):
Yeah.
Ah, fair enough.
But I think I'm putting it likeon the bottom three of what
I've tasted so far.
So I'm putting it above VelvetPanda and I'm putting it above
the stout Tober.
Alright, so moving on toAlagash.
Gather well.

Matt (48:30):
I've had their stuff before and I've found it
generally impressive.
So let's see where we are.
I love Alagash.

The Fish (48:35):
Today, Alagash is actually pretty good.
There's I've had quite a few oftheir beers, but I have not
seen this one ever.

Josh (48:44):
This there it is.
So, all right, here we go.

Christa (48:47):
Yay!

Josh (48:48):
Alagash, gather well, bourbon barrel, aged stout,
brewed in bottled in Portland,Maine.
11% alcohol by volume.
Bottled on 5824.
So we're coming up almost on ayear ago that this was bottled.
Rich, dark, and balanced.
This full-bodied and dare wesay, decadent stout is aged in
bourbon barrels for notes ofcocoa, vanilla, and oak.

(49:11):
Pairs well with any gathering.

Christa (49:14):
This is a gathering, guys.
Indeed, it is.

The Fish (49:17):
We are gathered.

Josh (49:18):
And for those of you who care about things like this,
this is a certified B Corp uhcompany, which is actually a
really hard certification toget.
You have to be good for theenvironment, you have to be good
for your community, you have tobe good for the people that
work for you.
There's all kinds of differentum uh things that you have to
qualify for to be a B Corp uhcertified company.

Christa (49:40):
So shout out Allegas very cool of you guys.

Matt (49:43):
By that standard, I've worked for several Z Corps, but
same.

Josh (49:49):
All right, our first bottle of the day.
We've got two bottles uh tofinish up with.

Christa (49:53):
So I like the smell on this.

The Fish (49:56):
Yeah.
Oh, that's good.
All right.

Christa (50:04):
That is quite delicious.

The Fish (50:05):
We got oh, that's good.
And that's quite delicious.

Josh (50:08):
I am still writing notes, so I haven't tasted it yet.
Give me one moment.

Christa (50:13):
Nerd.

Matt (50:14):
He's working on his writing notes.

Christa (50:17):
He's doing his homework over here, guys.

Matt (50:19):
It's a it's a BHD.
Calculations.
Josh has got an abacus, twocomputers.

Josh (50:28):
I'm coming into this.
I'm trying to stay open-minded.
I don't generally like my beersaged in bourbon barrels because
if I want to drink bourbon,I'll just drink bourbon.
I understand it can add somecomplexity, but a lot of times,
a lot of times I find that thebourbon barrel age stouts or
whatever beers they are, theytaste the ABV they are, right?

(50:52):
Like I like an 11% or thatdoesn't necessarily kick me in
the back of the throat and say,Try that's high ABV.
Try this.
Right.
So that's not to say that therearen't beers that can find
that.

Christa (51:04):
Open your mind and open your heart, Josh.

Matt (51:06):
And your liver.
Open your liver.

Christa (51:07):
Yeah, yeah, yeah.

Josh (51:10):
Nice.
That's closed for business forlike years at this point.
This is good.

Christa (51:17):
I I like this a lot.
I think this might, I think Imight bump this to like number
two.
Yeah, this is flying to two.

Matt (51:24):
This is going to two.
It's creamy.
If you said what is the ABV onthis, 11 would not be my guess.
No.
I'd be I'd be like, it'sprobably a heavy hitter, but
probably like a nine.
Oh, I wouldn't even go thathigh.
I would think like a seven oran eight.

Josh (51:39):
No, for sure I'd be in the like almost 10% club.
I can't really taste this.
Like if I if I was tastingthis.
But it you know, closer tonine, definitely not seven.

Matt (51:49):
I can um warm, creamy flavor, like yeah, but it's not
overwhelming bourbon barreleither.

Josh (51:54):
Like, no, I think bourbon barrel is not like crazy there.

The Fish (51:58):
Oh it's a nice subtle thing.

Matt (52:01):
No, I've had some that feel like they just chip out the
char and throw it in thebottle.
And yeah, they're like, this isaged in a bourbon barrel.
I'm like, I know, I can tasteit.
This is not one of those beers.
This is good.
This is the good, positive, allthe flavors you would want in
bourbon.

Josh (52:17):
Vanilla.
The reason I say I think I cantell it's on the higher ABV is
because as we're talking, Istill feel that like warmth in
my esophagus in my chest, right?
Which is what you get whenyou're drinking higher ABV
stuff.
That alcohol is kind ofevaporating up and out a little
bit, you know.
Um, so I can I can for suretell it's got the ABV, which I

(52:39):
don't mind.
I'll drink high ABB beers.
Um, but it also has a nice longstouty finish.
Yes.

Christa (52:48):
Yeah, I'm ranking I'm ranking this as number two, um,
second only to the Gimme MoreCowbell one.

Matt (52:54):
Okay.

Christa (52:55):
Yeah, I think I'm still gonna keep Cowbell at number
one, but I think the Alagash isdefinitely number two for me
right now.

The Fish (53:01):
See, I was gonna put this at number one.

Christa (53:03):
Hey, don't tell, don't let me tell you what to do, yo.

The Fish (53:06):
No problem, bro.
Yeah, I'm gonna stellar set.

Christa (53:18):
I I think it's a solid beer.
I definitely will be drinkingthis again.
Um, and once again, shout outto Alagash for being a cool
company.

Matt (53:26):
Oh, most definitely very cool.

Josh (53:28):
All right, that brings us to our uh oh, by the way, um
Alagash, we had as a blindranking in number five.
I think we all underrankedthat.
I think we all underestimatedit a little bit.
Underranked that one.
Now we're gonna move on to ourlast beer of the day.

Matt (53:43):
14.2%.
This did come in a little overa pint bottle here.
What a difference a year makesafter aging for one year in used
bourbon barrels.
This stout is full of woodyvanilla-esque notes alongside
aromas of toffee, espresso, andrich chocolate.
The roasted barley malt used inthis brew imparts a smooth
velvety finish, you'll findsurprisingly sippable.

Christa (54:04):
Um, did you bring this one, Matt?

Matt (54:06):
I did bring this one, Matt.

Christa (54:07):
Where did you get this?
Did you like get it at theplace or so?

Matt (54:10):
Shout out to Andy Miller, who's been on the podcast
before.
Uh, he is friends with Joey,who owns Baldbirds.
And Joey and Abby arephenomenal people.
We went, we visited Baldbirdsfor an episode last year, right
around this time.
And uh when I was down there, Ihad their reserve stout.
And um Andy happened to bringthis bottle up for me.

Josh (54:32):
This is the only one that says Imperial Stout on uh the
label.
I'm not sure.
Is there a definition ofImperial Stout that we know of?
It's gotta be a specific style,right?

The Fish (54:42):
It is a specific style, but it's um cool as to
what that means.

Christa (54:49):
Um I'm not in love with this.

Matt (54:52):
No?

Christa (54:52):
No, I'm not a huge fan of it.
It's uh again, quite bitter.

Josh (54:58):
Um so it says Imperial Stouts are stronger, more
full-bodied, and more flavorfulthan regular stouts.
They're known for their highalcohol content, rich
multi-flavor, and complex favorflavor profile.
That is an AI overview.

Christa (55:13):
Thank you, Google.

Josh (55:14):
Uh thank you to Google for that.
So yeah, it just means it's abig beer in terms of flavor and
alcohol.
So there's no specific um likelaws they have to follow on
this.
I think once we got to that 8.6that we had with the chocolate
strawberry, everything has beensimilarly dark, similarly almost

(55:36):
black.
Um and this has a really like ajust as I'm swirling it around,
like a thick looking viscosity.

Christa (55:45):
Yes.
Agreed.

The Fish (55:47):
Viscosity is only in oil.
Is that true?
I have no clue.

Christa (55:55):
No, different different liquids can be viscous.
That's uh that's like uhsomething that you have to rank
uh like I work as a scientist,people probably know that.
I've mentioned it on the podbefore, but uh viscosity is a
test that you do a lot just tosee the viscosity of any liquid.
So any liquid can be viscous.

Josh (56:12):
Yeah, I'm sorry.
This is I'm I'm with you,Christa.
This is not for me.

Christa (56:16):
No, miss.
I'm ranking it as nine.

Josh (56:18):
This is the beer that I talk about.
I talked about earlier that ifyou tell me it's a a bourbon
barrel and it is bourbon barrelto make it taste high ABV and it
tastes the 14.2% that it is.
If I want 14.2 or more, I willdrink stuff that's high, you
know, like for me, beer issomething I want to be able to

(56:40):
sit and drink a full thing of.
This in a restaurant, you're orwhen I say thing, I mean like a
full glass amount of, you know,I don't even know how to
explain it.
But like this is in a one pintsix ounce bottle.

unknown (56:53):
Yeah.

Josh (56:54):
Right?
So that's 22 ounces.
If you drink 22 ounces of this,let's compare that to a wine
bottle.
A wine, a bottle of wine is 25ounces, 750 milliliters is close
to 25 ounces, give or take.
And wine goes anywhere between9% and like 15%.
So this is wine on the higherend ABV, and this is almost a

(57:14):
full bottle of wine by volume.
I don't want to sit and drink afull bottle of wine by myself.

The Fish (57:19):
Yes, but this is much thicker than a bottle of wine.

Josh (57:22):
But but if you open it, you if I open a bottle of red
wine, I can re re-drink thattomorrow.
I can drink more of thattomorrow.
Correct.
This you gotta open and drink,or you're gonna have flat beer
tomorrow.
Exactly.
Right.
So I like in a restaurant, thisis served to you in one of
those little like seven-ouncesnifters, which I can't stand
when I'm drinking beer.
Again, this is my personalpreference.

Christa (57:43):
I find it like you when you first sip it, like that
first second is like, oh god,what the and then as you're
swallowing it in the back half,it's better.
But just you getting punched inthe face with that bourbon
barrel flavor from the get-go.

Josh (58:01):
It has a better finish than an actual drinking
experience.
The first, when you're actuallydrinking it, when it's going in
your mouth, down your throat,uh it's bad.
Yeah, yeah, yeah, yeah.
Uh, it's just not my favorite.
I I don't know.
And and I know this is somepeople's style.

Matt (58:15):
It's just so I'm going to be the dissenting voice here,
and I'm happy to do it.
I'm I'm putting this in three.
I think fish liked it too,right?
It didn't, it didn't go all theway up.
No.
No, Matt's alone on this one.
Yeah, it didn't go all the wayup to the top for me, but I'm
gonna go with three.
I like the bourbon flavor.
I think it's got a littlesweetness to it, and it just
sits.
I don't know, my palate enjoysit.
So it's I'm putting it rightbehind uh actually, you guys are

(58:38):
gonna laugh when I do myfinals, but it's right behind
the French toast for me.
So okay.

Christa (58:44):
I don't trust Matt.

Josh (58:45):
I'd so so so that kind of makes sense because Matt likes
the sweeter stuff, and thisbeing being aged in bourbon
barrels gives it a big punch ofsweetness.
There's a vanilla, there'svanilla.
There is noticeable vanilla inthere.
I like that flavor.
Those are like the first twothings I think you get.

(59:08):
Yeah, sweetness, and then youget cold cocked with alcohol.
Yeah, which is, you know, forme not the most pleasurable
experience.
But some people really likethis.
If you almost wanted to likeput this in a snifter and give
it to me and say, just drink itlike it's a whiskey and just sip
it, you know, spit sip fourounces of this for a while.
That's different.
That's probably the best way todrink it.

(59:28):
Yeah, but if I'm if I'mcomparing this to like, hey, I'm
gonna sit down and have myselfa beer, it's just not where I
know.

Matt (59:36):
I know that when we went down to the bottom.

Josh (59:37):
I'm sorry to the bald bald uh what are they called?
Bald bird company.

Matt (59:43):
Yeah, I know when we went down and we we were talking with
Joey, he said also that he'llalmost use this kind of like as
a odd sidecar.
We'll have like a lighter beer.
Yeah.
And then kind of sip this oneon the side.

Josh (59:53):
Or desserts.
Yeah, if I was doing like abeer dinner, right?
You could give me four ouncesof this with the really Rich
dark chocolate dessert and Iwouldn't be mad at it at that
point, but it's just not my likeI'm gonna sit down and drink a
beer.

Christa (01:00:06):
Yeah, no, I agree.
I would not crack this in themiddle of the afternoon like a
few.

Matt (01:00:10):
I wouldn't so I look at like um football games as the
time I'm going to that it's1254.
Oh, sorry.
For me, like watching footballgames, probably the longest I'm
gonna sit down and drinksomething.
And this would be the type ofthing that I might crack at the
beginning of a football game,knowing that I don't have to run
back to the fridge.
That's how I'm putting it in myhead right now.

(01:00:32):
But even that, like, I this islooking at it, I'm like, if I
drank that whole thing, I wouldnot see the fourth quarter.
It's that's just where it is.

Christa (01:00:39):
I wouldn't be seeing much of anything.
I'd be clocked out on theground, bro.

Matt (01:00:44):
All right, let's take a look at the rankings here now
that we've wrapped up.
We're gonna open up with SamSmith's organic.
Josh, where do we have that onthe blind?
We have no idea what we'retasting, page.

Josh (01:00:56):
So on the blind sheet, we had that at eight.

Matt (01:00:59):
We had that as eight.
Okay.

Josh (01:01:02):
Christa, where did you have that?

Christa (01:01:06):
Yeah, I okay.
So for Sam Smith's, I hadranked it as number six.

Matt (01:01:11):
I had that ranked at five.
I put it in as a five as well.

Josh (01:01:17):
And fish?

The Fish (01:01:18):
I put it in as a number two.

Josh (01:01:19):
You put that in as two, okay.
Sam Smith was your number two.

Matt (01:01:23):
Wow.

Josh (01:01:24):
Okay.
High praise.

Matt (01:01:25):
Yeah.
I I thought it was goodoverall.

Josh (01:01:30):
I and yeah, I didn't think it was bad, but I just we
average that out, we're at a 4.5rank.
Math.

Matt (01:01:40):
Alright.
Math.
Math.
So next up was the VelvetPanda.

Josh (01:01:44):
Now the Velvet Panda as a group, we blind ranked in
fourth.

Matt (01:01:50):
Interesting.

Christa (01:01:51):
Yeah, I ranked this one as number eight.

Josh (01:01:54):
I also had it at eight.
Number seven.
Six.
Eight, eight, seven, and six.
So we were pretty um standardthere as a group.
Um thinking it's kind of rightin the middle.

Christa (01:02:06):
Pretty precise.

Matt (01:02:07):
I think this is where we're gonna start to deviate.
So the Eric Moore Cowbell MeltsDout.

Christa (01:02:12):
That was my number one.

Josh (01:02:13):
So the Moore Cowbell was my number one.
Wow.
And Chris, so you said two?

Christa (01:02:18):
No, this was my number one.

Josh (01:02:20):
Oh one.
Okay.
So we got two number ones.
Okay.
I had that in four.
I had number six.

Christa (01:02:26):
What would what did we originally rank this as?

Josh (01:02:29):
We originally had this ranked as number two.

Christa (01:02:31):
Okay.
Some of us agreed and some ofus did not.

Matt (01:02:35):
Then we had the French toast from Stable Twelve.

Josh (01:02:39):
So the Stable Twelve we predicted to be the number one
beer on the list.

Christa (01:02:44):
Um I ranked this as number three.
Also, I meant to say thisearlier, but for my siblings,
shout out French Toast.

Josh (01:02:52):
I had this as two.
So we have a third, a second,and I had this ranked as my
seventh favorite beer of theday.
As your seventh favorite?
Yeah.
I had a number five.
And then a five.
And then we have give me thegorbage.
So the gorbage we had as ablind rank of six.

Christa (01:03:10):
My rank was five.

Josh (01:03:12):
Seven?
So we have a five, a seven.
For me, it was my thirdfavorite.

The Fish (01:03:19):
I agree with Josh.
I'm going with three.

Matt (01:03:21):
Even a little higher.
Interesting.
Alright.
And we had the strawberry icecream from New Trail, the
chocolate strawberry ice creamfrom New Trail.
We had that blind ranked at 10.

Christa (01:03:32):
Yeah, and I I ranked this one as four.
I I very much enjoyed it,pleasantly surprised.

Matt (01:03:37):
That is much higher than I have it ranked.
I had it ranked as nine.

Josh (01:03:41):
So four, nine.
I was also a four.
Wow.
And I didn't, I'm thenon-strawberry guy.

Matt (01:03:49):
Yeah, no, I'm shocked.
Stat, where'd you have orJesus?
I did it again.

Christa (01:03:54):
Stat, what did you rank it as, fish?

The Fish (01:03:58):
Well, the fish ranked it as number four.

Christa (01:04:02):
So everyone did four except except me.

Matt (01:04:05):
Okay.
Well, I'm not on New TrailsChristmas list, apparently.

Christa (01:04:08):
Don't worry.
Don't worry.
Allison, you're gonna love thisbeer once you have your baby in
September.
Oh no, no.

Matt (01:04:13):
And again, congratulations.

Christa (01:04:15):
Yes, very good for her.
I love you, Alison.
I miss you.

Matt (01:04:17):
Then we had the fishes been there for a while in his
fridge beer.
The stout Tober.

Christa (01:04:24):
You know what?
For it being in the fridge forhowever long, it really wasn't
bad.
I ranked it as a seven, but um,but I it was not a bad beer.

Josh (01:04:32):
So we had it blind ranked at nine, and I actually had it
as my least favorite.
So we have a seven and we havea ten so far.
I have it at an eight.

Matt (01:04:41):
Hmm.
I got the niner.

Josh (01:04:43):
Nine or nine?
All right, so that's pretty lowon everyone's list.

Matt (01:04:47):
Yep.
The Dark Chocolate CherryImperial Stout by Captain
Lawrence, who we demoted toEnsign, and Christa threw him
over the side of the boattotally.

Christa (01:04:56):
That's right, that's right.
It it wasn't no, it was not theworst beer I've ever had in my
entire life.
That goes to this beer fromNoshemony Creek, I think.
That was it was like it was ittasted like liquid smoke.
It was so bad.
It was so bad.
I can't remember the name ofthe beer, and I you know what?
I don't even want to.
I don't even want to dignifyit.

Josh (01:05:16):
We had this, we had this as our seven on the uh blind
ranking.
So where are you?

Christa (01:05:20):
This this is my last one.

Josh (01:05:23):
This is a 10 for me.

Matt (01:05:24):
Ditto, 10 for me.

Josh (01:05:25):
10, 10.
I got a eight, eight for you,and I had it at six.

Matt (01:05:30):
Wow.
We all kind of shit on that onepretty hard when we drank it.
I'm surprised it made it tosix.

Josh (01:05:35):
I just I told you it was not no, I didn't think it was
the worst.
I think it was fine.

Christa (01:05:40):
That was one that like when we heard the name of it, I
was like, I'm not gonna likethis one.
Well, yes, I called thatpersonally.

The Fish (01:05:48):
I kind of had some hope for it.
You know, the I mean sure,yeah.

Christa (01:05:52):
All right, it could it could have been great.
It just could have been.

Matt (01:05:55):
Then we have what we always do on this podcast gather
well, bourbon barrel, alagash.

Josh (01:06:00):
So we had this blind ranked at five.

Christa (01:06:03):
I ranked this one as two, second favorite.

Josh (01:06:05):
I also had this as number two.

Matt (01:06:07):
Number one, number one, two, two, one, one.

Josh (01:06:12):
Without having to do the math on our last beer, this is
for sure our winner for the thatwas a really good beer.

Matt (01:06:21):
It was really good, and then we had the Bald Birds Birds
Reserve decision, sort of, onthis one.
Yeah, this was this wasinteresting.
This is very palette specific,apparently.

Josh (01:06:31):
We had a this was ranked uh blindly as number three on
the list.

The Fish (01:06:37):
Yeah, that number's gonna change.

Christa (01:06:39):
This is a nine for me.

Josh (01:06:40):
Also nine for me.

Matt (01:06:42):
I put it at three.

The Fish (01:06:44):
Yeah, I get it.
I enjoyed it.

Matt (01:06:46):
Oh, last place.

The Fish (01:06:48):
Yeah.

Matt (01:06:49):
Wow.
Okay.
Yeah, a ten.
We're not invited back to you.

The Fish (01:06:57):
I'm sorry to say that, bald birds.

Christa (01:06:58):
Yeah, so I enjoyed it.

Josh (01:07:00):
I'll tell you what, it does not put it in last place as
far as our team rankings go.
So I'm gonna do some quick mathhere, and I'll be right back
with you and give you our teamaverage.
Math.

Unfiltered Studios Announcer (01:07:11):
E equals MC Hammer.

Josh (01:07:14):
We're talking about numbers.
So it looks like Josh has mathresults for us.
I've math, I think.
All right.
So we have a tie for lastplace, right?
And we have the CaptainLawrence, which was the dark
chocolate cherry, and the stoutTober.
Uh, both of them averaged 8.5in our in our positional

(01:07:35):
rankings here.
Womp womp.
Yep.
So we'll skip ninth.
We go to eighth place, and thatis the bald birds with a 10,
two nines, and a third place.
Matt saved them from being lastplace with a with an average
position of 7.75.

Matt (01:07:52):
I still dispute all of your palettes on that one, but
continue.

Christa (01:07:55):
You're the minority here, dog.

Josh (01:07:57):
In sevens, I'm right, and you're all wrong.
In seventh place, and this waspretty unanimous, we had two
eights, a seven, and a six onthe Velvet Panda.
In sixth place, we had theCaptain Lawrence strawberry
stout with an average ranking offive point two five.
Three fours on that.
Oh, sorry, yeah, the chocolatestrawberry, the new trail.

(01:08:18):
So that was three fours there,got it, and then one nine had it
at our average of five pointtwo five.

Christa (01:08:24):
Again, minority, Matt, not it.

Josh (01:08:26):
Then we have a tie at fourth place.
So we have the Sam Smiths atfourth place with uh an average
score of four and a half, and wehave the gimme the gorbage uh
in fourth place with also anaverage score of four point
five.

Christa (01:08:40):
Very cool.

Josh (01:08:41):
So now we're to our metal round here.
Top three, we have in thirdplace the stable 12.
That was the French toast stoutwith an average score of 4.25,
an average ranking of 4.25.
Second place was the single cutwith an average ranking of
third place, and in first place,pretty convincingly, with two

(01:09:04):
first places and two secondplaces.
Wait for it.
The Alagash.
There we go.
So the Alagash Gatherwell,bourbon barrel age stout coming
in uh with 11% ABV, coming outof Portland, Maine, B Corp
certified.
Great job.
You guys made a great stout.
We loved it.
Alagash beer.

Matt (01:09:23):
Alagash, phenomenal beer.
This one's for you.
Our highest honor here at Mattand Friends Drink the Universe.

Josh (01:09:30):
Stellar.

Matt (01:09:33):
Stellar indeed.
Very stellar, very spectacular.
Would drink many of those onrepeat.
Put it on repeat.
We're drinking it.

Christa (01:09:41):
Would black out too because the second highest beer?

Matt (01:09:47):
11%.
Thank you to all of you forjoining me today and enjoying
all these amazing stouts.
I think as we look through, wecan all agree there's not a bad
beer on the table.
No.

Unfiltered Studios Announce (01:09:57):
And thank you to all of you for
listening.

The Fish (01:09:59):
Thank you.
Thank you.
Thank you.

Unfiltered Studios Announc (01:10:01):
This podcast is a production of
Unfiltered Studios.
If you would like to know moreabout joining Unfiltered
Studios, please visit ourwebsite at unfpod.com for more
information.

Matt (01:10:12):
This episode's boozy quote comes from Canadian novelist Q
Hood, who said, Nothing evertasted better than a cold beer
on a beautiful afternoon withnothing to look forward to than
more of the same.
Would you like to suggestsomething for us to drink, give
us some feedback, or have yourbrand featured on Matt ⁇ Friends
Drink the Universe?
We would love to hear from allof our listeners.
Please check our episodedescriptions down below for

(01:10:34):
links to send us to text,support the podcast, and visit
our merch store.
To keep up with our latest newsor share your stellar tips with
us, please like and follow MattFriendsDTU on Facebook,
Instagram, X, TikTok, Threads,Blue Sky, and Reddit.
For more information about thepodcast and links to all of our
episodes, please visit www.matand friendsdtu.com.

(01:10:56):
That's mat and friendsdU.com.
Cheers, friends!

All Episodes

Episode Transcript

Popular Podcasts

Stuff You Should Know

Dateline NBC

The Breakfast Club

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

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Rocket Rankings "Stout Beer Tasting"

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Stuff You Should Know

Dateline NBC

The Breakfast Club

All Episodes

Rocket Rankings "Stout Beer Tasting"

Stuff You Should Know