Delirium Adventures and the Brewery Running Series

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Have you ever faced the challenge of opening a champagne-like cork on a Belgian beer bottle without accidentally losing an eye? Our latest episode takes you on a spirited journey to Belgium as we share our humorous attempts to tackle the potent Delirium beer from the Huyghe Brewery. We recount personal stories of connections to Belgium and the Netherlands, including a memorable cheese market festival that brought out our inner Wisconsinites. Thanks to a generous listener's gift, we dive into our tasting experiences, offering opinions on Delirium Tremens and its intriguing twist on a German Marzen-style beer.

Fitness and fun unite in the Brewery Running Series, where the joy of a 5K run culminates with craft beer in hand. Founded by the dynamic duo, Morgan and Nate, these events have spread across 12 states, emphasizing community spirit by supporting local organizations. We discuss how these lively post-run parties at breweries have become a haven for runners and beer lovers alike. Meanwhile, our taste buds tackle the unique flavor profile of Delirium Tremens, sparking a lively debate on its suitability as a summer beverage.

Our conversation takes a hop over to the historic Hoi Ha brewery. With roots stretching back to 1654, this brewing institution has stories to tell, from ancient traditions to cutting-edge technology. Celebrating the contributions of women in brewing, we spotlight Deliria, a beer crafted by talented female brewers. And for the sports enthusiasts, we provide an entertaining analysis of the Minnesota Vikings' unexpected quarterback success with Sam Darnold, pondering the strategic decisions that shook up the NFL. Join us as we pour over the complex blend of beer, football, community, and history that makes this episode a flavorful experience.

Episode Transcript

Speaker 1 (00:00):
all right, and welcome in here everybody to the
two guys in beer podcast.
I'm a guy, he's a guy, we havebeer, so two guys and beer what
gets any?

Speaker 2 (00:20):
what's better than that?

Speaker 1 (00:21):
it's all coming together it's right here it's's
perfect.
It's perfect here in thepodcast studio as we work our
way through another episode.
We're going international, sean.
We've gone a littleinternational before with
Spotten the optimator and we'vedabbled in a little bit of that.
Today we're going to go toBelgium.

Speaker 2 (00:40):
I've never been to Belgium.
I like Belgium already.
Are you feeling a little Dutch,maybe a little German?
Actually, I'm a little Dutchactually.
Well there, you go.
Believe it or not, it's wheremy grandparents, my grandpa's
side, came from.
The Dutch In the Belgium areaInteresting.

Speaker 1 (00:57):
I know that my sister-in-law Worked through her
work.
They had offices posted inBelgium or in the Netherlands,
and so Amanda actually went andspent like I don't know almost
two weeks there just hanging outchecking everything out.
In the Netherlands, cool Wentto a.
They had a whole cheese marketfestival thing, I don't know.
They went there in the middleof the road and they were like

(01:19):
rolling cheese wheels up anddown the street and stuff and
there was cheese everywhere.
It was fantastic.

Speaker 2 (01:24):
That sounds like Wisconsin, absolutely.

Speaker 1 (01:27):
Right, a lot easier to pronounce.
So what we're doing today iswe're going to go to Belgium.
Here we have these lovely tallbottles.
Here it's a full pint, which is, I mean a pint, I mean it's a
big glass, but these are somepretty sturdy bottles.

Speaker 2 (01:42):
They're pretty hefty.
Yeah, they're not just yourtypical glass bottle man.
They look quality.

Speaker 1 (01:48):
You're going to have to put them back out on your
front step for the beer manafter this to get the recycling
going on that one.
It's a fourth-generationbrewery called.
See, I can pronounce this right, it's H-U-Y, excuse me,
h-u-y-g-h-e, and I did do someresearch on it so I did look it
up.
Hoi Ha is what they have gonewith, that is.

(02:12):
I shouldn't say that's whatthey, that's what it is.
It's not what they've justdecided to go with that now, at
this point in time, but that'swhat I'm going to go with and
hopefully that works foreverybody else.
So Hoi Ha is going to be it andhopefully that works for
everybody else.
So Hoi Ha is going to be it.
Delirium is the name of thebeer.
From my eyes I spy with mylittle eyes a little 8.5%

(02:34):
alcohol.

Speaker 2 (02:35):
Yep, it sure is.
It's going to have some buzz toit.
You suppose you'll be deliriousafter you drink the delirium I
might already be delirious.

Speaker 1 (02:40):
I don't know if it's possible, I guess we'll have to
find out.
I guess I don't know if it'spossible, I guess we'll have to
find out.
So, yeah, so join us for thetrip down the Hoi Ha lane and
get delirious with us.
So this one, I will admit.
You're unlikely to find this inyour local grocery store or

(03:01):
your local liquor store.
If you go to a Wine More, maybean outside chance, but I have
my doubts.
You may have to uh, notillegally import this yourself
or just travel to belgium right.

Speaker 2 (03:10):
So, which both sounds great, and I don't know exactly
where this came from either.
Actually, one of our listenersgot us this beer and they said
here, have this beer on theepisode.
So, uh, here it is.
We're finally getting to thisone.
We've had quite a few fromlisteners and viewers giving us
to for us to try on the podcastand give our opinions on it and

(03:31):
talk about the history of it, sothis is another one from one of
our viewers slash listeners onthe show, so this is a brewed
and bottled by Hoi Ha Brewery inMelgant, Belgium.

Speaker 1 (03:44):
Family brewery since 1654 is actually what it is, but
it's imported by BBL Inc inFrederick Maryland.

Speaker 2 (03:52):
Oh, okay.

Speaker 1 (03:53):
So you can get it domestically.
So I take it back.
It's not such a.
There is some controversy aboutthe label, though that we'll
get to that in a little bit,which I don't get it.
But whatever we'll see, we'lltalk about it and we'll get our
our own kind of viewpoint ofthat.

Speaker 2 (04:12):
So I'm a little concerned, Andy, about opening
this bottle.

Speaker 1 (04:15):
I was just going to say do we want to try to like?
I have a pretty good idea ofhow to attack this one.
It's almost kind of like alittle like like champagne or a
wine bottle.
You got a little twisty do hereto be able to uh, release the
cap, we'll put okay, and I'venever uh opened a wine bottle or
champagne bottle in my entirelife, so this is.

(04:36):
This is the part where it gets alittle bit dicey, that you know
like.
I don't think it's going to bequite like champagne, where it's
going to splash all over, butit's possible that it might
might depending on how much weshook it at all.

Speaker 2 (04:47):
What are we supposed to do?
Oh, that's not too bad.

Speaker 1 (04:49):
Yeah, you just kind of, yeah, there you go.

Speaker 2 (04:51):
Oh, I got it there, you got it there we are that
sounded good?
Oh, I should have waited forthe boop.
Good pop, I guess I screwed up.
Intro of the can bottle opening.
This time it was a beer bottle.
Cork top opening.

Speaker 1 (05:08):
I didn't even have to use my Brewery Running Series
pop top bottle top Right.
Remind me to talk to you aboutthat.
We got some discussion.
They're wrapping up theirseason here in the next couple
weeks, so you guys should comeand hang out with that.
If you haven't heard, it's nota sponsorship at all whatsoever,
but I like it and I appreciatewhat they do.
The Brewery Running Series it'sin Minnesota, it's in like 12

(05:28):
different states now.
It's been around for, I want tosay, 11 years now.
Amanda was at the very firstone, just happened to go down
there and it was NationalRunning Day.
It was like June 5th.
Whoa, whoa, whoa, we're foaming,You're foaming, we're foaming,
you're foaming, we're foaming atthe top, you're foaming.
You're getting excited overhere.
All right, I'm still.
Don't tell my wife, I'm notdelirious yet, but yeah, they do

(05:51):
a lot of events.
They do, like I don't know, 45,50 events throughout the course
of good times, with thatUsually a 5K-ish.
It's not really timed.
They have an arch so you'dstill run through the thing, but
it's a fun time and it's at abrewery every single time and
that's the best part.

Speaker 2 (06:12):
Doesn't get any better than that.

Speaker 1 (06:13):
If you're interested in doing anything like that,
definitely look it up.
Brewery Running Series again inmany different states.
Minnesota is the one that wetypically go to, but uh, you
know, like it's, it's a greatorganization.
They give a lot of their moneyback to different organizations.
We've talked about that manytimes, about so many different
breweries giving back, but uh,nonetheless, that is.
That is one of the few thingsthat I have kind of wedged in, I

(06:35):
guess myself.
You know like they're, they'renot a sponsor where they don't
give us any money.
I just appreciate what they doand everything that Morgan and
Nate are the co-founders thatoriginally created it and still
going strong in all these yearslater and see Morgan almost most
weekends during the summer.
So, yeah, they do a great joband it's a lot of fun they're

(06:56):
running.
Not so much fun, for me atleast.
Do they like to drink beer?
Yes, the beer is the key andit's just a big party afterwards
.

Speaker 2 (07:03):
Morgan and Nate.
Do they like to drink?

Speaker 1 (07:05):
beer, oh yeah, yeah, they're big craft beer people.

Speaker 2 (07:06):
Maybe one of them would like to sit in this spot
right here.

Speaker 1 (07:09):
There we go.
We'll have to reach out to oneof the two of them.
I think that they'd probably beopen to be able to do something
like that, be able to get themon here.
We did talk about having PineCity, the 320 brewery trying to
get them on the list.
They were going to a couple ofyears ago but they were changing
ownership and so things got alittle bit wonky.
But nonetheless I digress, Ididn't need it but nonetheless,

(07:31):
brewery running series, check itout.
Moving forward though Belgium,that's where we're headed here.
It's the Hoi Ha H-U-Y-G-H-E Hobrewery.
It's from Mel slash, ghent,belgium.
So a couple of different areasof Belgium is where it's at.
Now that we got the top popped,you're still foaming at the

(07:52):
bottom.

Speaker 2 (07:52):
I'm still foaming out of the tip.

Speaker 1 (07:55):
It doesn't really give me any description.
It just says that it's a familybrewery and it's 8.6%.
So let's give her a shot here.
Shall we take a sip?
What is it?
Didn't even really say anythingon the front, it's just
delirium tremens.
Here we go.
Delirium Should have almostbrought a glass.

(08:16):
It definitely has kind of that.
It has a taste.

Speaker 2 (08:28):
It's a very German-ish kind of pilsner type
of taste to it.
I'm trying to, I'm failing with.

Speaker 1 (08:30):
It's a bit of a loss of words because it's like it's
a very german marzen style beer.

Speaker 2 (08:34):
That's very interesting, that's for sure
it's, it's very uh.

Speaker 1 (08:37):
I can tell that it's from belgium and from that that
region, for sure you think thathas a Pilsner taste to it.

Speaker 2 (08:45):
To me it does, Maybe a little.
I've never tasted anything likeit it is.
I'm having a hard time tryingto describe to all the listeners
and viewers out there what it.

Speaker 1 (08:56):
In my opinion, it's not bad, though I don't think
that it's bad, it's definitely adifferent flavor.

Speaker 2 (09:02):
It's weird.
It's odd because we're not usedto drinking that here.
Right, I don't think it's badat this point.
You know, maybe six, sevendrinks in it might change,
because that always changes themore you drink of it.

Speaker 1 (09:14):
I think that, personally, the way this tastes,
if this were to be warm or notfreezing cold, because I just
got out of the fridge, so it'sgood and cold and this bottle is
good and thick and so it'llstay good and cold for a while.
But if it was not that, I thinkI probably would absolutely
hate it.

Speaker 2 (09:32):
It would be terrible, I would agree.
It's not bubbly, it's notbitter, it's not hoppy Like
barley-wise.
I'm not tasting a lot of barleyin there.
I mean there's probably some inthere, but it drinks kind of
flat, you know, it almost feelslike you're drinking flat pop,
right, because there's nocarbonation or any of that.

(09:54):
It doesn't seem like there isany of that in there.

Speaker 1 (10:00):
I mean there's got to be some of some sort.
But yeah, it's definitely avery interesting flavor, but
it's not bad.
I kind of like it.
I don't know that I'm going outof my way to go get it, but no,
it sounds like I'd have to goway out of my way to get it.

Speaker 2 (10:16):
So, yeah, you have to go pretty far.
I definitely won't drink itafter I'm mowing the yard, and I
don't think I wanted it at acampfire.

Speaker 1 (10:23):
No, I mean I might have if that's what I have like
after I'm mowing the yard, and Idon't think I wanted it at a
campfire.
No, I mean I might have ifthat's what I have like after
I'm done mowing.
That might be what I have, butthat's because of what's there.

Speaker 2 (10:31):
If somebody gave it to you it would be fine, but I
wouldn't seek it out.
Yeah, no, no.

Speaker 1 (10:39):
If I open my beer fridge currently with the
options that I have in there,that's not the first one that
I'm grabbing.
That's more of a.
That's what's left and that'swhat I'm gonna grab, but it's
still like good to drink it'sjust not.

Speaker 2 (10:48):
Yeah, it's not bad.
The bottle's pretty cool.
I like the thick bottle.
Oh, absolutely the gray bottlewith the speckles on it.
This is it's heavy duty too.

Speaker 1 (10:57):
It's like I don't know if you can tell on the
camera, but it is thick with twoCs.

Speaker 2 (11:01):
Yeah, this isn't a little thin 12-ounce bottle of
Michelob here.
This is like an 18th centuryclay pot type bottle.
That's the way it appears.
I mean they corked it, so it'squite the bottle.

Speaker 1 (11:17):
There's not a lot of beers that you see that get
corked Usually just kick the cap.

Speaker 2 (11:21):
That's what's interesting about this one
Delirium here.
Thanks for the listener.
His name is jeff, by the waythank you, jeff um, for turning
it on to this, giving this to us, so we could present this to
everybody, all the listeners andviewers out there as we
continue to struggle to describethis particular beer.
But yeah, no thanks, je.

(11:42):
And to go along with this, hedidn't give you a gift.
Oh, this gift is specificallyfor Andy, that he has to open up
.
But I'm going to take anotherdrink and let the suspense build
this.

Speaker 1 (11:55):
Yeah, this is as we hear from our sponsors.
Okay, so we didn't, so we don'thave one, but if you're looking
to sponsor us, definitelyretail.
We're happy to be able to talkabout your product.
You know, we got a couple ofthings not really sponsorships
but we'd like to be rerunningseries or again coming up on a
future episode.
Pete's Out Barbecue yes,definitely one of the things
that we like to be able topromote as much as we can.

Speaker 2 (12:17):
It could be a past episode Pete's Out Barbecue we
don't really know.
That's true.
It might be a past on this one.

Speaker 1 (12:23):
Yeah, it could be.
We'll have to find out.

Speaker 2 (12:26):
Depends on how the editing goes and when we release
stuff.
That's all we do.

Speaker 1 (12:30):
This is true, we don't know, Regardless of, there
is another episode.
I'll word it that way there isanother episode where we will be
literally eating the barbecuewith Mr Pete's.
And maybe you've already seen itand maybe you've already seen
it and maybe it's still yet tocome and if you haven't seen it,
order it and eat with us anddrink whatever beer it is that

(12:51):
we pick, or, if you've seen it,comment on how delicious the
ribs looked this is true, yeah,and did I mention to like, share
and subscribe To you know,spread it to all your friends
and everything else Withoutfurther ado, oh geez.

Speaker 2 (13:05):
Hey, jeff, this is your present to Andy, to go
along with delirium.

Speaker 1 (13:09):
Delirium.

Speaker 2 (13:09):
We'll make Andy get a little delirious.
He'll probably feel I know whatthis is already, so he'll be
delirious after you open it, so,or?

Speaker 1 (13:22):
he'll get delirious, if that's even the right word.

Speaker 2 (13:23):
Well, I'm sure that that's probably what we have.
There you go.

Speaker 1 (13:24):
Andy, it's quite the fine wrapping that we have here.
I love it.
Let's see what you got there Do.
I got to open it close to themic so you can hear the dripping
and tearing.
Tell from just the actualripping and tearing, kind of
like bowl-like, almost like avase of some sort.

(13:46):
Oh, but it's Jeff.
That's Jeff's personality rightthere for you Shenanigans.
I tell you he got me good onthis one here.

(14:08):
If you haven't listened before,von Hansen said so.
Put it right there in themiddle.
Make sure the labels you know,right, von Hansen.

Speaker 2 (14:22):
That's Jeff for you everybody.
He likes to have a good time.

Speaker 1 (14:27):
He's a jokester, so if you haven't heard the story,
I do like von hansen's.
They're fine, you know they.
They are good.
You know seasoned pretzels.
But I don't know if you're likeme, but every time I go to like
a brewery and I see vonhansen's gourmet pretzels, my
mind conjures up the softpretzels that come with, either
like some honey mustard or likea cheese dip or something like

(14:48):
that, or like the big pretzelsyou know what I mean, the big,
thick, soft ones.
And then I order it and then Icome up with these just flavored
, regular pretzels and it'salways like, oh, they got me
again, and I don't know why.
It tricks me every time that Idon't realize that they're right
here in front of me.

Speaker 2 (15:06):
But now, it's a.

Speaker 1 (15:08):
Thing now it's a thing.
So you know Von Hansen you canParmesan flavored.
So thank you, jeff, for thegift.
It is cheers to that cheersyeah definitely got me on that
one.
That's a good one.

Speaker 2 (15:27):
I appreciate that did you tell what it was in the in
the package?
I thought, man, he's gonna knowwhat it is, for sure in that
size.

Speaker 1 (15:34):
But no, I no, I, I didn't I.
I, when I started opening, I'mlike, well, this is, it's like a
bowl of some sort or like youknow, like I guess, yeah, like
kind of like a vase or rightusually the brewery ones are the
smaller, the thinner ones.
I think that that's probablywhat threw me off was the tall
boy.
It's, you know, it's thepounder.
It's, is it?

(15:54):
Do we call that a silo?
Is it the same kind of concept?
Sure, that one?
All right, Perfect, yeah, so no, I, I no, I did not know.
I I seen it when you grabbedthe package and I started
tearing in, but I couldn't quitetell.
But I think I opened it up andas it was tearing, I could see

(16:14):
like an edge of a label and thepretzels.
I'm like oh, Darn Von Hans iscoming back at me again now.

Speaker 2 (16:22):
Good times Von Hansen's coming back at me again
now Good day Now Von Hansen.

Speaker 1 (16:29):
Again, no disrespect for Von Hansen.
If you would like to sponsorthe podcast, I talk about it
more often than not, so it's notthe first time that I've
brought up Von Hansen's on thepodcast, no, so yeah, that'll be
good to be able to help washdown my delirium.
I am a little delirious now atthis point.

Speaker 2 (16:54):
We eat a few of those Von Hansen Parmesan pretzels
and maybe it'll be a little lessdelirious.
There we go, soak up thedelirium, exactly.

Speaker 1 (17:03):
Yeah, I'm starting to look at the clock here.
I'm pretty sure that dinner isno longer.
I might have pizza, peggy'sPizza, out on the thing.
We should maybe get them on thebit, wouldn't that be cool?
So back to delirium.
Here We'll talk a little bitabout these guys, just a little
bit.
It's a centuries old traditionof brewing beer.

(17:23):
I don't know if you knew thator not, but brewing beer just
generally goes way back.
I guess.
See that one guy, it bit youright in the hoya.
So at the it sure did so.
At the site of Apple Hook inMel is kind of where this starts

(17:47):
, where this hoia starts, thelocal art of beer brewing dating
back as far as the 17th centuryin 1902.
So this is one of the things.
It goes way back, but I thinkit's just, you know, like fourth
generation brewer but doesn'tnecessarily mean that the
brewery is on their fourthgeneration.
So it goes back.

(18:08):
I think even on the label itsays as much as 1654.
So again back into the 17thcentury.
But Hoi Ha itself didn't reallycome around until the 1900s.
So 1902, one, leon Hoyha,starts working at a local
brewery and in the years thatfollow he ushers in the old

(18:30):
mammoth into the modern age anda proud 1989 pink little
elephant.
Oh, seen on the front of thelabel of the delirium, exactly
so in 1925, leon Hoyha is joinedat the brewery by his son,
albert, and son-in-law Louis,and the brewery is officially
renamed Brewery El Hoiha.

(18:51):
Today, alain de Lait, afourth-generation Hoiha, stirs
the brew kettles, and the littleelephant of the olden days has
grown into a sturdy Belgianmastodon.

Speaker 2 (19:04):
All right Mastodon, all right Mastodon.
So that's kind of Like the bandor what I think.

Speaker 1 (19:09):
So All right, perfect , perfect.
I always think that they'regoing to be way better than.
It's not what I anticipate, butit's a little heavier rock than
I think I'm.
It is a little heavier.
Yeah, I think that's whatusually kind of thrills me,
because I picture rock and thenit's that when did they even
come out?

Speaker 2 (19:24):
The 80s maybe it was.
Yeah, it's been around for awhile.

Speaker 1 (19:27):
I don't know I mean they're solid.

Speaker 2 (19:28):
I haven't listened to them too much.

Speaker 1 (19:31):
I've definitely heard some of their stuff, though.
So scale up is not the same asproliferation.
Over the years, a balancedrange with a unique taste
palette has been brewery hoyas'number one priority.
The pursuit of top quality iscoupled with the care and
responsibility towards peopleand the environment.
We've talked about it numeroustimes breweries giving back,

(19:51):
breweries being sustainable,trying to be able to do what
they can to really interweavethemselves into the community.
I don't I think we've said itnumerous times that I don't know
that there's another industrythat does more or a better job
of that than brewing.

Speaker 2 (20:07):
Neither they do more and they do a better job period
All throughout the country, allthroughout the world now.

Speaker 1 (20:13):
Yeah, it's just phenomenal what they do.
It's very, very, very, it'sjust amazing.
So they also have corporatesocial responsibility which have
sustainable investments inhigh-tech innovations.
They have a capacity of theirhyper-modern Cronus Hall where

(20:34):
they make their beer capacity of350,000 hectoliters.
Okay, which?
I've had a couple of liters.
Well, I've had a few.
At least I remember thepictures showed me having a lot
of liters.
There's maybe a short out thereon one of our episodes of me
having some liters, you had afew, just a couple.

(20:56):
We had some liters.
He had a few, just a couple.
We had some beer, we had a few.
The hectoliter is going to bebigger than a liter.
So we're probably getting kindof close to that barrel type of
size.
I would assume that we'reprobably in that ballpark.
Five brew kettles cutting edgefiltration, ultra low efficient

(21:16):
or ultra efficient not lowefficient, but ultra efficient
bottling line.
The haul has been the crowningachievement since it was
commissioned in 2011.
And the future is looking well.
Some of their highlights theyhave five brew kettles,
including a mash ton for rawgrains, mash tun for malt and a
buffer tank, a cooker and awhirlpool which is 202

(21:38):
hectoliters.
Should have Googled, maybe,what a hectoliter is yeah,
that'd be a good idea.

Speaker 2 (21:43):
I wonder if you could swim in there.

Speaker 1 (21:44):
It's less than a kiloliter, but I don't know how
much a kiloliter is.
I know a liter is.
I think there's probably maybea couple of those into a gallon
because they're pretty sizable.
Three four of those into agallon.
I don't know why.

Speaker 2 (22:02):
Why is the united states the only country that
doesn't use metric stuff?
It's just silly.
I think I knew, I actually knewthat at one time, but I don't
know it right now.
It's ridiculous delirium isgetting to me it clearly is.

Speaker 1 (22:11):
They have their latest filtration technology in
the brewing hall, uh, the MuraJunior 2001.
Oh cool, I don't know what thatis, but we may have to do a
little more research on that aswell.

Speaker 2 (22:23):
Sounds like the latest brewing technology right
there, it certainly does.

Speaker 1 (22:26):
They have an extremely efficient bottling
line, the Cronus, which does ifyou were to guess how many
bottles per hour, do you supposethis thing kicks out Just a
rough ballpark.

Speaker 2 (22:39):
Well, what type of bottles are we talking?
Are we talking these literbottles?
Are we talking 12 ounce bottles?
I would assume probably mostlythese.

Speaker 1 (22:46):
Okay, it doesn't really specifically say, but I
would assume that it's probablythe bulk of what they're doing
Bottles per hour.

Speaker 2 (22:53):
Mm-hmm, I am going to say a lot.
I am going to say 12,862.

Speaker 1 (23:02):
You know, you're close, but you're short by about
7,241.

Speaker 2 (23:09):
I'm glad I was close.
Do I win the showcase?
You do, you know?

Speaker 1 (23:14):
your, your, your treat is going to be some more
Hoya, oh perfect, some moredelirium Will do.
20,000 bottles per hour.
They have a tunnel pasteurizedmachine.
They have industrial automationJust all sorts of amazing stuff
that they've been able to putinto what their new system is.
If you go over to get to theother page here, they purchased

(23:37):
an existing brewery in Mel iswhat they did in 1906.
So that's kind of where itstarted that site.
So when we say 1654, that sitehad been a brewery since 1654.
So it's not necessarily thatHoi Ha has been a brewery since
1654, but where they brew thebeer has been.
It's just now bought by LeonHoi Ha.

(24:01):
Hoi Ha, hoi Ha.

Speaker 2 (24:03):
That sounds like Asian to me, you know, like a
samurai, like Hoi Ha, kind of.

Speaker 1 (24:08):
It does sound a little bit more that rather than
more of like a German, belgian.
You know that type of region?
To me it does.
But what do I know?
Less and less by the minute.

Speaker 2 (24:22):
That's how it goes.

Speaker 1 (24:24):
That's how it goes, so they adopted the present name
in 1938, as we talked before,they initially brewed a regular
Pilsner and soon began to makeall sorts of different types of
beers known as Belgian beers.
So Belgian beers is kind of thestyle, but it's got a different
flavor still to it.

Speaker 2 (24:45):
It really does, and it's super hard to describe and
as you've been explaining to ourlisteners and viewers the
historical part of this deliriumbeer, I have drawn a blank
trying to figure out how todescribe this beer.
Usually, I think we do a prettygood job talking about hops and
barley and the head on it andthe malt flavors and what we're

(25:07):
tasting.
But this one is superchallenging.
It's got a unique flavor to it,that's for sure.

Speaker 1 (25:14):
So many beers created at Hoi Ha.
They have a series of beersunder the delirium tag, similar
to what we have here.
They have the pink elephants onthe tag, best known as delirium
tremens, a blonde Belgian ale.
So that's what we have is ablonde Belgian ale.
We have is a blonde Belgian ale.
So it's definitely a Belgianflavor, but it's kind of that

(25:37):
German Marzen.

Speaker 2 (25:38):
I don't know very malty, it's very sharp malty in
a way I don't know.

Speaker 1 (25:49):
Maybe I'm just making stuff up Hints of Cointreau and
a little bit of fabric.

Speaker 2 (25:56):
Yeah, I think you're making stuff up a little bit.
I'm not getting a MarsdenPilsner at all.
The only thing that comes to mymind is flat.
I feel like I'm drinking a flatDr Pepper or something Every
time, like it doesn't taste likeDr Pepper, but like there's no
bubbling.
It just tastes like somethingI'm drinking.
That's flat.

Speaker 1 (26:15):
Yeah, a flat soda pop .

Speaker 2 (26:16):
And I can't describe the flavor of it either, and
it's not like a terrible flattaste at all, like the beer is
good.
I'm going to say it's a goodbeer, but I wouldn't seek it out
, like we talked about already.
It's just weird.
Thanks, jeff, appreciate that.
Yeah, jeff.

Speaker 1 (26:36):
So it again features the pink elephant.
Other beers known at Hoi Haninclude a Christmas beer and a
beer called Deliria, which wasselected to be brewed by the
company from 65 entries made byfemale brewers.
Oh, wow so.

Speaker 2 (26:54):
Which we've talked about that numerous times on the
podcast how women have reallyshaped brewing throughout
history.
Big time they really have.
They're a huge part of brewingbeer and recipes and the whole
industry, so absolutely They'veawesome.
They kick ass, go women.

Speaker 1 (27:12):
The, the absolute 100 percent.
I support that Serious.

Speaker 2 (27:15):
I'm not even joking, I'm fucking serious, absolutely.
It's fucking cool.

Speaker 1 (27:19):
Yeah, they also make a limited number of fruit beers
with low ABV.
They've acquired a number ofsmaller Belgian breweries,
including Artevald Grand Cru in1987, beer Taurine in 1993, and
Brewery Dam in 1994.
So they've expanded, kind oftheir I don't know if their

(27:41):
empire is the right way to putthat, but I think that they're
continuing to expand andcontinuing to add to the thing.

Speaker 2 (27:51):
You had mentioned a Christmas beer.
Do they make a beerspecifically for Christmas?
Does it say anything?

Speaker 1 (27:56):
It just says that it's a, a christmas beer, so I
would assume that it isprimarily around christmas.
It's called, uh, deliria.
Oh no, no, deliria is the otherone.
There is a christmas beer, butit does not say what the name is
, at least not on here, so mighthave to uh go to a different
website or something to be ableto uh get the info on that one.
I will say, though, this is notwithout controversy.

Speaker 2 (28:21):
Oh, here we go More controversial beer,
Controversial oh yeah,controversial.

Speaker 1 (28:29):
So the Delirium Tremens beer product, which is
quite literally what we'redrinking now, which is what did
we decide that it was?
It's a blonde Belgian ale iswhat it is.
It was banned in the UnitedStates for a period of time.

Speaker 2 (28:46):
Well, I better take another drink of that.
Anything that's banned.
I like to.
I like to partake, exactly.
Cheers to foreign relationsBreaking former law Foreign
relations.

Speaker 1 (28:58):
Yes, I did say on a previous episode, at one point
in time, that I needed to bemore cultured.
Now I think I was talking aboutgoing to Hawaii, but you know
what?
Look at this, now I'minternational.

Speaker 2 (29:08):
Again.
We've done that numerous timesGermany, denmark.
Where are we going next Exactly?
Please you tell us, where arewe going next.

Speaker 1 (29:15):
Give us some of your feedback.
We could go Canadian like aLabatt's or a Molson or
something.

Speaker 2 (29:21):
Well, we can't already have with the Moosehead?
That's true, that's true.
What have they got?

Speaker 1 (29:24):
in Australia.

Speaker 2 (29:25):
We could go to Mexico , hit the Modelo.
Ooh, there we go.
I do like some Modelo.

Speaker 1 (29:30):
The second Mod.

Speaker 2 (29:31):
What else is down there?
That's about it, right.
I'm sure there's probably abunch.
I mean, I guess, Corona.

Speaker 1 (29:36):
But I don't know, is that really?

Speaker 2 (29:39):
Yeah, that's like I like.
The Dos Eques Modelo is prettygood though.

Speaker 1 (29:43):
Yeah, modelo is pretty good.
I do like a Modelo Negro ispretty good.
Yes, you can get that a lot oftimes at even Mexican
restaurants, things like that.
Yeah, good stuff.
So the controversy I don't wantto get distracted by the not
getting locked in oncontroversial we're just
building up the suspense.

Speaker 2 (30:01):
Exactly yeah.

Speaker 1 (30:02):
And this is way more controversial than me not
getting the right type ofpretzel when I try to ask Ron
Way different.
Thanks, jeff, ron Hanson.
So the particular beer thatwe're drinking now, the Delirium
Tremens, was, as I mentioned.
It was banned in the UnitedStates for a period of time when
it was first exported here.

(30:23):
The reason, and if we want tozoom in on this or have our tech
guy throw it up in the middleor put it in big bold, whatever
on the screen, however, we wantto do that to whatever.
But either that or Google it.
Look up the name, look up thelogo, look up the uh, the label
here.
But uh, it was banned becauseauthorities I'm not sure who
these authorities are, but I'mglad that they're not in charge

(30:46):
anymore they thought that theimagery and the name of the beer
was too provocative andencouraged excess drinking.
Okay, it's a good thing thatnobody from Anheuser-Busch has
ever tried to encourage that.

Speaker 2 (31:05):
Well, I'll say Andy, I don't—.

Speaker 1 (31:07):
So apparently the pink elephant, the mastodon,
maybe it's these fellers on thebottom, the dancing crocodile,
the dancing gator?
Maybe that's who it is.
That's what's getting medelirious and apparently having
to excessively drink.

Speaker 2 (31:23):
Well, while you're excessively drinking over there.
I don't know how these imagesare controversial, but the name
delirium sounds like a drug,don't you think?

Speaker 1 (31:33):
Yeah, I can see how that could be.

Speaker 2 (31:35):
Yeah, the word delirium Controversial and maybe
banned.
I don't know why that would bebanned in the United States.

Speaker 1 (31:41):
I mean, this is also probably back when they were
worried about people beingdelirious over Elvis Presley
shaking his hips.

Speaker 2 (31:48):
That's very possible.
Exactly, he really laid thewood with them.
Yeah, he definitely.
I don't know.

Speaker 1 (31:57):
I can't even Right in front of the house.
Dog, exactly yeah, you learnall those moves from young
Forrest Gump.
That's about all I got.

Speaker 2 (32:03):
With his braces.
He was in Forrest Gump, yeah,yes, on the television, yeah.

Speaker 1 (32:08):
So yeah, apparently it's a controversial beer 8.5%
alcohol and made in Belgium.
But it's good.
It's a golden ale, but itdoesn't taste very golden
ale-ish.
Golden blonde ale.
Golden blonde ale, very blonde.
It is very blonde.
Different type of flavor,though.
It's a flat blonde, flat blonde.

(32:29):
Yep, yeah, it's a differenttype of flavor, though.

Speaker 2 (32:33):
Yeah, I still can't describe it.
Have you come up with anythingat all to describe?

Speaker 1 (32:37):
this beer.
I just keep saying stuff.
You just have to try it.
If I say the right word outloud, maybe you'll be like, yeah
, that's it, and then I'll soundbrilliant.
Yeah.

Speaker 2 (32:46):
But instead I don't think you'll ever sound
brilliant.

Speaker 1 (32:49):
Well, you know, that's why I have to talk so
much, because if I keep talking,somebody will hear something
that they think is brilliant.
I may not be but that onemoment in time, that one moment
in time.

Speaker 2 (33:01):
Yeah, you're just going to have to try it.
Anybody out there listening orwatching.
If you can find it, try it.
It's not bad at all.
It's definitely super different, super flat, no way to describe
it.
It's delirium.

Speaker 1 (33:15):
That's all I can tell you yeah, it's, it's something
different, that's for sure.
It's pretty good though, youknow.
And a full uh, full pint is,yeah, one pint, 9.4 fluid ounces
, which is a little bitdifferent, that like.
So it's, it's one, but it'sfrom Belgium.
So why is it a pint?

(33:37):
Isn't a pint a standard unit ofmeasure?

Speaker 2 (33:43):
I don't know Like pints, gallons.

Speaker 1 (33:45):
It's not a liter, it's not a deciliter or whatever
it would be.

Speaker 2 (33:50):
I have no clue.
What did we drink in Germany?

Speaker 1 (33:52):
Liters, liters, yeah, full liters.

Speaker 2 (33:54):
Why was I thinking we were drinking pints?

Speaker 1 (33:56):
It was not pints.

Speaker 2 (33:57):
Right, Each beer.
I can't even talk have anotherone.
Each beer was a liter and whenwe recorded our video we had
over three liters.
It's true At that point in time.
Yes, yeah, the more that Iwatched that?

Speaker 1 (34:12):
How many pints?
The more that I watched thatvideo back.

Speaker 2 (34:15):
It is funny.
I laugh every time we had somebeer over there.

Speaker 1 (34:24):
It was so much fun.
That was so much fun, man.

Speaker 2 (34:28):
Man, I hope I never get dementia.
I never want to forget thatvideo or that time in October.
That was so much fun.

Speaker 1 (34:35):
It was absolutely just a blast.
I think we talked at one pointin time about culture and going
to Hawaii and the talk ofpotentially going to Hawaii
maybe a vacation at some pointin time and how expensive it is
to go there.
You know what's cheaper.
Just going back to Oktoberfestit's way cheaper to go back to.

Speaker 2 (34:52):
Oktoberfest.

Speaker 1 (34:54):
Substantially, too, decisions may have to be made.
I'm not opposed to doing thisagain.
Decisions are made.
I'm not opposed to going backto Munich and spending some time
there with the culture and thefolk of Germany.

Speaker 2 (35:09):
I would agree.
Germany is awesome, the peopleare awesome, the beer is awesome
, the food is awesome,oktoberfest is fun.
Oh my awesome, the beer'sawesome.

Speaker 1 (35:16):
The food's awesome.
Oktoberfest is fun, mm-hmm, ohmy God, it was just stellar.
It was Absolutely amazing.
I did not see this there,though.

Speaker 2 (35:21):
No there was.
I've had it now, though therewas no delirium that we noticed
at Oktoberfest, but apparentlyit's in Belgium the delirium,
and it's still got a littlecarbonation to it.

Speaker 1 (35:33):
There's something there I don't know.
I mean yours was blown out thetop.
That's why because I still havemy carbon I kept my carbonation
.
You wasted yours on foam.

Speaker 2 (35:45):
I like to blow my eye out of the top right away.
There's no waiting for me.
Yep, got so excited A littlepre-gaming off the top there.

Speaker 1 (35:54):
You didn't even pop the top, you just twisted the
thing and got Pre-gaming allover the place.
Exactly so.
Yeah, so that's our story ofHoi Ha, hoi Ha, their delirium,
and a special guest appearanceby Von Hansen's pretzels, which
I appreciate.
I do appreciate that, thoughthat is awfully nice.

(36:16):
That is hilarious, hilarious,absolutely hilarious.
And I was not prepared for that.
You know, I'm like a gift.
Why, why am I getting a gift?
I don't understand this isn't?
You know, I get it now.
I get it.
It's funny, yeah, so, yeah,that's a.
That's our story of thisparticular brewery.
Good stuff, you know, like Ithink it might be a little

(36:37):
challenging to find, but Irecommend going out and trying
to find it.
You know, try to.

Speaker 2 (36:41):
I don't know where, but I'm going to guess total
wine and spirits.
If you have one near you, theyhave.
If you go into one of theirfacilities, they've got all
their beers sorted by country,by IPA, lager, by style, like
it's it's.
It's pretty Epic if you ever gointo one of those.
Everything's super organized.
I'm assuming that's where thiscame from.

(37:03):
I'd have to talk to Jeff andask him, but that's my guess.
That sounds right.
I like that idea.

Speaker 1 (37:09):
I like to be right.
Yep, well, I mean, you'reaccurate.
More often at least, especiallythe more beer that I've had.

Speaker 2 (37:16):
In my head I'm accurate more often than not
100%.

Speaker 1 (37:20):
Exactly yeah.
So yeah, that's what I got.
That's my story for that so far.
So what else you got going on?

Speaker 2 (37:29):
Well, I have a lot going on, but I'd like to talk a
little football right now.
I like football.

Speaker 1 (37:36):
My fantasy football team is not doing very good.
I don't know when this episodeis going to come.
I'm probably going to beeliminated from the playoff by
the time it happens.

Speaker 2 (37:41):
It'll probably be playoff time.
Yeah, a little after playoff.

Speaker 1 (37:44):
That's fine, I'm going to have to.

Speaker 2 (37:45):
Both of our teams will probably be eliminated by
the time this comes out.
I'm going to have to drink somemore delirium before then.
Have some delirium In fact Iwill too here in a few seconds,
but what I want to bring up iswe're going to talk a little
homer right now.

Speaker 1 (38:00):
A little home teams.

Speaker 2 (38:01):
A little Minnesota Vikings here 10-2 right now.
Currently, as we're recordingthis, they're 10-2.
Pretty crazy.
Not anticipated?
No, not at all.
I think Vegas had them at sixwins.

Speaker 1 (38:14):
Yeah, going into the season, if we were going to be
like with the odd number ofgames, if they were going to be
what, would it be?
Seven and no, not seven.
How many did they get?
17 games, so it would be 8 and9.
If they were 8 and 9, I wouldhave been over the moon.

Speaker 2 (38:30):
Yeah.

Speaker 1 (38:30):
I was thinking if they were 500.

Speaker 2 (38:33):
Well, they can't beat 500.
Yeah, close enough to 500.
Vegas had them at six wins.
Of course, here in Minnesota,kirk Cousins chose not to stay
here and of course he asked ahell of a lot of money to stay
here for his age.
Understandable why we wouldn'twant to pay him for that amount.
We bring in Sam Darnold.

(38:53):
I'm like rolling around,screaming, yelling, running
around my house with my shirtoff, screaming at the stars like
why are we bringing in SamDarnold?
He's been trash his entirecareer.
Oh my gosh, what are we goingto do?
I get it Ten million dollars ayear.
I understand he's a bridgequarterback, but if we're in a
competitive rebuild, you don'tbring in Sam Darnold, who sees

(39:16):
ghosts on the football field.

Speaker 1 (39:19):
And even at the time when they did that, jj McCarthy
was still going to be ourquarterback of the year just
when he was ready.
So Bridge wasn't for the fullyear, bridge was just for the
first handful of games, half theseason, whenever we thought
that we were going to get to himRight.
So you're bringing him in tohaving a history of seeing

(39:42):
ghosts and being terrible toteach your young quarterback how
to be a professional.

Speaker 2 (39:48):
That's kind of what I was thinking.
I had some concerns as well.
Wouldn't you want an averageveteran to teach your new rookie
quarterback?
Bring in Joe Flacco, Somethinglike that.
Yes.

Speaker 1 (40:02):
He can sit in the pocket and throw darts for a
couple of games and he's supermobile.

Speaker 2 (40:09):
Joe Flacco, at his age Boy, he can run.
But we did none of the above.
We bring in Sam Darnold and, ohI don't know, Sam Darnold is
probably the MVP of the leagueright now.
My gosh, who would have everexpected or suspected that in
the least?

Speaker 1 (40:25):
bit.
Yeah, it was not in my orbit,definitely not me.
I'm still a kurt cousins fan.

Speaker 2 (40:31):
I think kurt cousins would have probably performed
better still in the system, butwhen you look at the numbers
it's super hard to even say that.
Now, right, I mean he probablywould have less interceptions.
And sam, but sam donald's likewhat in the top five?
And almost every statisticalnfl passing category that we
have, like that's insane.

Speaker 1 (40:50):
I want to be clear that I agree with everything
that you're saying, but I'm notupset about Kirk leaving for
many like for multiple reasons.
Like the Vikings weren't goingto be able to pay him what he
was going to want to get and hewas aging.
At some point in time you haveto make a decision and now we

(41:11):
have an opportunity.
Where Kirk was hurt, we'regoing to get a high draft pick,
then a decent quarterback.
Otherwise you're drafting aquarterback at the back of the
round the first round anyway.
You're not going to be able tofind really much there.
So you're likely getting aquarterback, second, third
rounder and hoping you can buildhim into something.
So you're going to be like alifetime of Jaron Hall.
So you have to strike when youcan.

(41:33):
Maybe Kirk doesn't like that.
Maybe he wants extra money.
Whatever it is, I don't blamehim at all for going anywhere
else and I don't blame theVikings for moving on At some
point.
You do have to do that.
You have to make that decision.
In the end.
It's a business, Do?
I love Kirk Cousins Absolutely,but he's also got to do what's
right for him and his family,and the Vikings got to do what's

(41:54):
best for the team long term.
Everything, the way that itplayed out, all made sense to me
.
I wasn't sure that Sam Darnoldwas going to be the right answer
.
Like I said, you said a littleconcern going into the season
with his history, like is hereally the right guy to provide
leadership and whatever to theyoung fella about how to be a
professional.
It makes it a little bitdifficult to really take that

(42:15):
seriously.
And he has come in and donenothing short of been just
absolutely tremendous.
He's learned the system, heworks with it excuse me, it
works within the system,sometimes makes some weird
decisions he's a little turnoverprone and he's got three or
four decisions a game.

Speaker 2 (42:32):
You're just like what on earth is that?

Speaker 1 (42:35):
sam donald, you know, and he did have a stretch of a
couple, two, three games in themiddle that they were still able
to overcome and he they werestill able to win.
But he did run into someaccuracy problems.

Speaker 2 (42:46):
I mean, generally speaking, other than those
couple of games, he's beennearly 70% accurate, which is
insane to me, even on deep balls, which the NFL considers any
pass over 20 yards or more, welead the league in percentage
completions attempts.
It's insane.

Speaker 1 (43:04):
And so it's.
I don't know.
I keep hearing also that, like,people are saying, oh, we got
to figure out a way to be ableto resign him.
Now.
I get it, I get the argument, Iget the thought, but I just
know, don't get me wrong I lovethe guy and I think he's great
and I hope that we win the superbowl, and that would obviously
change the narrative at thatpoint and I think you know, like

(43:24):
, I hope he hope he gets MVPvotes, like I think that all of
this is phenomenal, all this isgreat, and he's going to parlay
this into a $36 million contractnext year and that's fantastic,
but it's going to be withIndianapolis.

Speaker 2 (43:39):
That's exactly what's going to happen.
He's going to command $30 to$40 million a year, starting
next year, and the Vikings arenot going to command $30 million
to $40 million a year, startingnext year.
And the Vikings are not goingto pay that, or I don't think
they will pay that, because wehave JJ McCarthy in the
background, if they were goingto do that, they should have
done it with Kirk.

Speaker 1 (43:57):
Exactly, and that's where it's like no harm, no
fault Going into the season.
This was the plan, right?
I mean, he has outperformedevery expectation.
Crisp, high five, slap on theass.
I appreciate everything you did.
Go get paid.
You deserve that money.
You've earned that money.
We don't have it for you, butgo get it by far.

Speaker 2 (44:18):
You know, next year I think we're 65 million under
the cap.
Well, the vikings are going touse that money just to improve
the offensive line, thedefensive line, the defense.
They're going to continue tomake the team better.
I think the whole plan is touse the rookie contract with the
rookie quarterback toquarterback the team before he
wants a lot of money.

(44:38):
So improve the whole entireteam around it and use the small
contract on the quarterback forthat.
That's why the Vikings won'tspend the 30 to 40 million per
year on Sam Darnold goingforward after this year.
So he's kind of a one and donething.
But now we got Daniel Jones, sois he going to stick around
next year and start for theVikings?
We'll see.

Speaker 1 (44:59):
And I wasn't terribly opposed to the idea of that.
I would have liked to have seenit be where he was signed for,
like not just the rest of thisyear, but for next year as well,
even if he's just going to be abackup guy, because you know
what you're going to get withNick Mullins he's going to go
out there with his crazy look,but he's going to Brett Favre it
with less success.

Speaker 2 (45:21):
That's what he does.

Speaker 1 (45:22):
He's a gunslinger and good for him.
He's going to make some playsthat are going to be like wow,
that's incredible, he's amazing,he should get a.
And before you start saying heshould get a starting job
somewhere, you're going to sayhe should, oh, he threw a pick.
That's always how it goes.
It's going to be the same throwthat he's trying to squeeze
into a window of six defenders.

(45:43):
It's just the way that.
Then that's why he is where heis and that's totally fine.
But I think that if we couldget Jones to stay for another
year, I think it provides someinsurance for JJ.
I think that JJ still has to bethe answer, because that's how
you build a winner in the NFL.
Yes, there are outliers likeKansas city.

(46:04):
They have been able to somehowbe able to pay pat mahomes 50
million dollars a year and stillbe able to build the rest of a
squad.
Of course you look at theirreceiving core this year it's
not exactly like them and onfire.
I mean, rishi rice has been out, but it's a much different bit,
you know, with that.
But somehow they're still ableto, year after year, be able to

(46:24):
be a contender.
But more often often than not,you just don't see it because
financially you can't do it.
The quarterback positioncommands that much money that it
affects the trajectory of teams.
It just does.
You look at Detroit, not thatGoff is on a rookie contract,
but he's not on a massivecontract until next year where
he's going to get paid.
He's going to get that cash.
Detroit's going to look muchdifferent in the next couple of

(46:47):
years.
I wish him all the best.
I think Dan Campbell's done anabsolutely incredible job, oh he
sure has.
But you look at San Francisco.
That's how you are able tobuild the rest of the team and
get some extended success.
Because you're paying right now.
You're paying big contracts toDerrissa and to Jefferson and
whoever else Hawkinson Hawkinson, I mean, you got guys that are

(47:11):
Brian O'Neill was one of thehighest paid right tackles Yep,
you know what I mean.
Like you got to pay people tobe able to do the thing and you
make that decision.
That's what the GM is for andwhatever.
But if you can, I don't want tosay luck your way into it,
whatever.
But if you can, I don't want tosay luck your way into it.
But like that was one of thereasons that, like, who am I

(47:32):
thinking of?
Was it indianapolis?
No, there was some team and I'm, I'm, I'm gonna get there, but
they had just tremendousquarterback play, got hurt, had
one year that they were justabsolutely god awful because
main guy was hurt, were able todraft, high, drafted another
quarterback and then justsustained success after that.

(47:54):
If you can maximize that rookiedeal on a quarterback and I mean
you got to hit big.
You can't just hit middle.
You got to be able to hit bigwith it, which doesn't happen
all that often, and I don't knowif JJ is really that guy.
Yeah, we don't know yet.
I've got to be able to hit bigwith it, which doesn't happen
all that often.
I don't know if JJ is reallythat guy yeah, we don't know yet
.
I'd love to see that he is allthe best, but unless you can hit
that big, that's where themoney's made from a GM

(48:17):
standpoint.
That's where the bread is baked.
If you will, you can't build ateam just by spending $45
million on a quarterback.
Like I said, if you're going todo that, they would have done
that with Kirk.
I love Sam Darnold.
I wish him the best in whereverhe heads next, but you can't.

(48:38):
You just can't keep him.
No, you can't.
Like you said, you're going tohave salary cap, but you have to
put that somewhere.

Speaker 2 (48:46):
And he isn't going to want just a one-year deal, and
the Vikings aren't going to wantto ruin their $65 million cap
on a quarterback.
They're going to want toimprove every area of the rest
of the team, you know, and setup JJ McCarthy for the best
possible circumstance he canpossibly have.

Speaker 1 (49:05):
And part of that which time will tell but part of
that which may ultimately beour downfall, is that I think
that there's a certain amount ofKevin O'Connell that if I get a
whole off season and holes,extra workouts and everything
like this, I can make Josh Dobbsinto a franchise quarterback.
You know what I mean Likechallenge accepted.

(49:26):
I can make whoever into thekind of franchise quarterback.
You know what I mean Likechallenge accepted.
I can make whoever into thekind of the quarterback
whisperer, if you will.
Now Josh Dobbs, I think,brilliant as he may be, I hate
it when they always talk about Iwas like, oh, he was a NASA guy
, so he's brilliant.
It doesn't matter how smart youare.
You have to make decisionsquick and in real time.
If you can't walk up to theline and diagnose a defense and
then make split second decisions, that's where I'd rather have a

(49:48):
quarterback that has an IQ ofabout 13.
If they can make quickdecisions correctly, quick is
better than smart, I guess in away in that position.

Speaker 2 (49:58):
Which would be Kirk Cousins over.
Sam Darnold.
Kirk Cousins can make thedecision super quick.
Watching the Vikings games thisyear, sam Darnold Kirk cousins
can make the decision superquick.
You know, watching the Vikingsgames this year, sam Darnold is
not a quick decision maker.

Speaker 1 (50:10):
You can see him there , he's looking around.

Speaker 2 (50:12):
If his first read's not there, then he's looking
around.
They likes to turn his head andtalk and do a three 60 and run
out to the sideline as thedefense is chasing him.
You know, that's what's onething that sam donald definitely
needs to improve on is quickdecision making right away.
He just stands back there, justlooks and looks and looks and

(50:33):
looks and tries to spin out ofstuff.
You know, and thankfully he'smobile so he, he can kind of do
that work, he does have thatability.
Kirk isn't going to spin out ofnothing, he's just gonna be
like oh my god, here I'm gonnaget just blasted, you know so
you know where.

Speaker 1 (50:48):
I have heard a hot rumor and mostly by a hot rumor
who was just on the radio as apotential landing spot for old
Sammy boy.

Speaker 2 (50:58):
Well, where's that?

Speaker 1 (50:59):
Los Angeles with the Rams, really, because Stafford,
I believe, has one more year atlike $55 million against the cap
or something crazy.
So even if you pay him $30million, you're saving that much
money.
You go into the same systemthat you're already working in
with a quarterback-friendlycoach who is basically the same

(51:21):
system that O'Connell came from,right, Well, he came from the
Rams and so he gets back towhere he likes to be LA, like
that type of deal.
So there's a lot that kind ofworks for that.

Speaker 2 (51:34):
Well, what would they do with Stafford, then Just cut
him.
Oh, you think they'd just cuthim out, right?
Because I know there was rumorsearlier of trading Darnold for
Stafford.

Speaker 1 (51:43):
I don't think it's a trade.
I of trading Darnold forStafford.
I don't think it's a trade.
I think it's just a money thing.
Sure, you know what I mean Hugecap number.
If you can cut them and be ableto get somebody that's decent,
you know you've got goodreceivers and good offense
brewing they do.

Speaker 2 (51:54):
They've got good running back.
They've got good wide receiversyeah.

Speaker 1 (51:58):
So I don't know.
That was the rumor that I hadand, like I said, God bless him
and I wish you the best andwherever you're going to be, but
I don't think that he's justgoing to be like.
You know what Cleveland isoffering me?
Fifty two million dollars ayear.

Speaker 2 (52:13):
Well, he might take it, why wouldn't?
I'm going to take the biggestcontract.

Speaker 1 (52:23):
I think I think he's going to be a lot more measured,
trying to find a spot likepotentially like LA, that like
because they're paying a bunchof money to other people and
they spent all of their draftcapital to be able to get
Stafford originally like thingslike that.
That he'd be like.
You know what I'm going to do?
A three year bit making $25million a year, but I'm going to
have a chance at success andmaybe winning the Superbowl.
Sure Cause, I think that he's.
I think he's been around nowlong enough in shitty situations

(52:47):
.

Speaker 2 (52:48):
Well, do you think, darnold, he's just a system
quarterback then?
Oh yeah, yeah, so he's going togo somewhere where it fits his
style and his system.

Speaker 1 (52:56):
Yeah, he's not going to come in and dictate a lot of
things.
It's more going to be this iswhat you are.
You can live within this box,but we could make that work
because you throw a good deepball.
You're accurate If we limit to.
You're not going to run fivewide and have a five progression
set.
It's just not going to happen.
You're going to run maybe fivewide.

(53:18):
You have your top receiver anda backup receiver and you have
to look at this linebacker.
You're not looking at the wholedifference.
You look at this linebacker.
You're not looking at the wholedefense.
You look at this linebacker.
If he cheats up this way,you're going that way.
Very, I don't want to saysimple decisions, but if you can
craft it that direction, youcan have a lot of success.
Sure, make it easy.
You can win games.

(53:40):
What's the KISS method?

Speaker 2 (53:43):
Keep it simple yeah, yeah, I don't know.
It'll be interesting to seewhat happens this offseason with
sam donald, but man, he'splaying playing his balls off
here in minnesota.
He should be in the mvpconversation.
Statistically he should be.
Nobody thought the vikings aregoing to be 10 and do a koc
should be probably in theconversation for coach of the

(54:04):
year again.
It's just crazy, and I stillwish we had Kirk Cousins, but he
had a pretty poor game thisweek with four picks.
So I guess I'm shoving my footin my mouth right now and Sam
Darnold is playing out of hismind, you know.

Speaker 1 (54:19):
But, that being said, I'd love to still be able to
have Kirk Cousins, absolutely I,just financially.
There was no way to be able todo it with what we were trying
to do.

Speaker 2 (54:29):
And our offensive line has improved and I still
think Kirk would perform betterin our system than Sam would.
I mean, kirk is just asaccurate, if not better, and he
could throw a deep ball too.

Speaker 1 (54:40):
I think he makes quicker decisions.

Speaker 2 (54:42):
Oh, yeah, real fast.

Speaker 1 (54:44):
Yeah, no, I completely agree.
I think that that'd be great,but I think it'll be interesting
to see kind of where it goesover the next year or so.
But yeah, to your point.
I mean he's been absolutelytremendous.
His numbers are about the sameas Jared Goff, pretty close, and
Vegas odds have Jared Goff at10 to 1 for MVP and Sam Darnold
at 100 to 1 for MVP.

(55:05):
Now I think name recognitionplays into that.
If you were to blank the namesout or whatever and just show
the stats, his stats are betterthan Patrick Mahomes right now,
but Mahomes being who he is.

Speaker 2 (55:16):
He's going to be a top of the league.

Speaker 1 (55:17):
Statistically, though , he's fricking terrible but
he's still going to be rightaround that MVP conversation
Cause they're a left in one.
Well, they pay off the refs,maybe, Well you know when you
throw a flag and then you pickit up and eat it because oh no,
there is no, there is nothingthere.

Speaker 2 (55:32):
That begs the question if the NFL is rigged or
not.
You know, we could go into thatwhole argument and debate.
We probably shouldn't done thisepisode, but right.

Speaker 1 (55:48):
Of any sport NBA, nhl , nfl it just some things seem
kind of fishy sometimes.
You know my only pushback foranything that there's enough
that, like you, can make thatargument, but there's not enough
close calls.
I mean NFL is close enough that, like close calls, you can kind
of influence things a littlebit.
You can kind of influencethings a little bit, but to be
able to get 53 players on eachside plus executives like you're

(56:11):
talking about 200 people allbeing on the same page to all
right, so you're going to be onein 12 this year.

Speaker 2 (56:19):
Okay, Do you need you ?

Speaker 1 (56:20):
know what I mean.

Speaker 2 (56:21):
Like three players through there, or do you just
need?

Speaker 1 (56:23):
Yeah, yeah, well and that's and that's and that
players through that, or do youjust need the quarterback?
And that's the opposite side ofthat argument.
Like I said, I had thisconversation earlier, not
necessarily about throwing gamesor anything like that, but just
how close the NFL has been thisyear that the Vikings could
easily I mean 10-2, they couldeasily be well below 500.

(56:47):
Oh for sure you look at theChicago Bears who just fired
their head coach.
Could or should they havebeaten the Packers.

Speaker 2 (56:54):
Well, the box was right at the end.

Speaker 1 (56:56):
Could or should they have beaten the Vikings Right at
the end.
Could or should they havebeaten Washington on the Hail
Mary?

Speaker 2 (57:03):
Right at the end.

Speaker 1 (57:04):
Could or should they have beaten Detroit Right at the
end, Carter?
Should they have beaten Detroit?

Speaker 2 (57:07):
Right at the end.

Speaker 1 (57:08):
yeah, it's such a slim margin with such like.
There's no room for error withany of that that if you make one
extra mistake or anything likethat it costs people jobs.
But it's that close to like.
They're well below 500.
Now they could be technicallyeither in first or in second
place, like the North, could beall sorts of over the place, all

(57:31):
over the place.
And so when you talk aboutaffecting a game, you could
really make the argument thatyou don't need to have 200
people, two officials, your leadofficial.
Are you sure you've seen itthat way?
I'm not sure that I've seen itthat way.
I didn't see it.
It looked like the ball cameout this way.
You're right, that wasincomplete, because sometimes

(57:53):
that one play changes thedynamic of the entire game and
how the game finishes.
I'm not discounting that wouldbe probably the way you would do
it, because it's such a closegame with so many little things
that you know.
Like I said, the Chicago Bearsare they an awful, terrible team
?
No, they're like about fourplays away from being 10-1.

Speaker 2 (58:14):
Right, yeah, that is true.

Speaker 1 (58:17):
So sounds like we're getting a little delirious here,
mm-hmm, a little delirium goingon.

Speaker 2 (58:22):
Yep, a little delirious from the delirium as
we continue to talk about SamDarnold and Kirk Cousins and how
the NFL may or may not berigged.
Yeah.

Speaker 1 (58:32):
Absolutely.
If you have any opinions onthat, drop that in the comments
there.
Write in you know whether it beYouTube, facebook, twitter, x,
whatever it is.

Speaker 2 (58:40):
Instagram Everything.
We're on everything, yeah.

Speaker 1 (58:43):
Wherever it may be, share, subscribe, tell your
friends, tell everybody.
But yeah, if you got a beer,you want us to be able to try.
You know, we, we like to try toleave it out there again.
This one is a uh a guestsuggested and, uh, a guest, uh,
sent to us.
Really, yes, as well, and youdon't necessarily need to send
it to us.
We always appreciate that,because then we don't have to

(59:04):
worry about trying to source itourselves, just because, oddly
enough, the liquor store near meis not exactly the biggest
liquor store ever.
So I'm going to go to the citiesevery so often, which is fine.
But you know, if you want tosend me something or send us
something to be able to get onthere, you know reach out.
We are happy to takesuggestions.
You know, like we can keepbringing whatever it is that we

(59:25):
you know happen to find, happento talk to and you know happen
to run into.
I just ran into one of thepartial owners of a brewery in
the cities that we're going totry to maybe be able to have on.
Might be part of the Pete's OutBarbecue one.
There's many different thingsthat we're kind of looking at,
but if you want to help.
You know, guide the good shipbeer.
Feel free to drop us a line andlet us know, but you know we're

(59:48):
always happy to be able tointeract if there's anything
you're looking for and we getsweet hats too.

Speaker 2 (59:54):
I love that you have hats, yeah, yeah.

Speaker 1 (59:57):
But we got.
We got a lot of stuff, a lot ofgood stuff going on, but we got
a couple episodes coming up.
That was some pretty excitingbeers that really looking
forward to, you know,potentially some more
international beer coming up,some more, uh, local beer, you
know, in Minnesota coming up.
Uh, of course, uh, you know,the pizza barbecue.
Don't forget to look out pizza,pizza barbecue.
P E E T Z O U T Again, I'm notjust stuttering because of the

(01:00:22):
delirium P, as in Paul E, as inEdward E, as in Edward T, as in
Tom Z, as in Zebra Out Pete'sOut Barbecue.
I don't think it'sPete'sOutBarbecuecom, though.

Speaker 2 (01:00:35):
I don't think he's got his website.
I think he's mostly just onsocial media.
Yeah, Facebook mostly.
Yeah.

Speaker 1 (01:00:38):
And he's award winning.

Speaker 2 (01:00:40):
Yeah, absolutely Phenomenal stuff.
Multiple awards for hisbarbecue.

Speaker 1 (01:00:44):
But if you haven't checked that out, definitely
check out his stuff.
If you haven't checked out theepisode with that, definitely
check out that, because gobblesome barbecue on air while
drinking some delicious brew aswell.
So definitely check all thatout.
But we appreciate everybody forchecking in and everybody for
listening and watching and beinga part of the broadcast.

(01:01:07):
It's fun for us to just be hereand do the thing as they say do
the thing.

Speaker 2 (01:01:12):
I like to do the thing by drinking the thing.

Speaker 1 (01:01:14):
Exactly One hundred percent.
So but yeah, if you have anysuggestions or any thoughts, you
know, feel free to drop that.
If you have any just accolades,you just want to.
You know, to toss praise uponus.
Give us our flowers, as theysay.
The kids say the riz.
Definitely drop that at us aswell.
We're happy to be able to havethat.
But yeah, that's our story ofHoi Ha and the delirium and the

(01:01:40):
little pink elephant.
But otherwise, yeah, that's ourstory Until next time.
Cheers.