June 16, 2025 • 15 mins
Allen and RD try Alpha Gator by Abita Brewing Company out of Abita Springs Louisiana. This imperial IPA is rockin a 9% ABV.
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---------------------------
#beer #beerreview #beerpodcast #craftbeer #craftbeerreview #craftbeerpodcast #imperialipa #ipa #Abitabrewing #strikeoutbeer
Thanks for watching! Cheers!
---------------------------
#beer #beerreview #beerpodcast #craftbeer #craftbeerreview #craftbeerpodcast #imperialipa #ipa #Abitabrewing #strikeoutbeer
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Year before. What is going on? Everybody?
Speaker 2 (00:02):
Welcome to strike up your quick beer reviews with your
pals all or Rappidave and rapid date.
Speaker 1 (00:05):
I'm allan, how's it going, buddy?
Speaker 2 (00:07):
Everything's fine, fine, fine, slight nerves. I got a heart
rate thing going her here.
Speaker 3 (00:12):
I can feel the elevated heart rate going on.
Speaker 2 (00:14):
Don't understand because every time I grab one of these
beers that I can't tell the date, I think it's
kind of old.
Speaker 1 (00:18):
It was sitting on the shelf with just another one.
Speaker 2 (00:20):
This is Alpha Gator and Pillar Imperial IPA by Abeta Brewing,
and they're out of Louisiana. Yeah, Louisiana. So this is
an Imperial. This is the nineteen point two ounce can
as you can see right there, and it's a year
round off a year round.
Speaker 1 (00:34):
But I just happened to look at him.
Speaker 3 (00:35):
Like, I don't know, man, the date looks like it's
from twenty twenty four. Yeah again the old beers, total
line more crushing it on the expiration dates on their beers.
Speaker 2 (00:45):
We did turn this up, so we didn't shake it,
but we had looked at the date at the bottom.
Speaker 3 (00:49):
I'm pretty sure you said, hey, look at me, I'm
tom Cruise and cocktail and threw it from one hand
to the other.
Speaker 1 (00:55):
But here, just just open it. I gotta give it
a suck. Stop stop being a pece and just open it.
Speaker 2 (01:01):
Well, I mean, and also when I do like a
live show or livestream by myself, I tell the kiddos
at home, I go, hey, you don't hard pour an
old craft beer either because you want to you don't
want all the floaters there might be floaters in there.
Speaker 3 (01:11):
Yeah, well you don't. You don't just dump the bottom
of the can.
Speaker 2 (01:13):
I had an unfiltered beer from real l whatever and
it had the couple in there. But uh yeah, talking
to the kids.
Speaker 3 (01:23):
You should first of all, you shouldn't be talking to
the kids as you're doing beer reviews.
Speaker 1 (01:27):
Okay, that's I do. Tell them to get out of it. Okay,
all right, that's good. So there is over on. Untapped.
Speaker 3 (01:32):
Alpha Gator is an imperial i PA that is unquestionably
at the top of the chain, lurking around with a
cloudy appearance. This brew asserts big hot flavors of tropical
and citrus fruits with a nine percent ABV. This reptile
rein supreme nine percent alcohol by volume thirty five IBus
average scoring untapped a three point eight two out of
(01:54):
five out of five eighty five ratings.
Speaker 1 (01:59):
So very cool. Canon.
Speaker 2 (02:00):
I like the can art because the hops are all
like the gators. For the gator, well that is the
get The hops are the gator.
Speaker 1 (02:06):
Yeah, chere's.
Speaker 2 (02:10):
Oh oh buddy, look at that color.
Speaker 1 (02:15):
Look at that color.
Speaker 3 (02:16):
Now.
Speaker 2 (02:16):
I did pour a lot of it out, so we
might have some stuff kind of stick sitting around.
Speaker 1 (02:19):
It's not like it's floating around. It's just part of
the beer.
Speaker 3 (02:22):
This has got that aspect that aftertaste you give the
I pas, which it's been a while since we've had
an I p A.
Speaker 1 (02:28):
That's had that bite on the end. Honestly. I do
like that though. That's pretty damn good, miller Man, damn good. Yeah.
Speaker 2 (02:36):
And some of these it depends on which Imperial they're
using or the kind of hops are using, obviously, and
it produces like this gorgeous color, just amazing, but a
little bit of haze and you do get the like
right now, you're getting a little bit of maybe with
tropical a little tropical fruit, a little bit a little
sticky too in there, the pine a little sticky and
Uh yeah, Holy mola, this one you want to take
(02:57):
a time with. I mean, it's not crazy high, but
nine percent is kind of we'll get you. Yeah, get
you have to up.
Speaker 1 (03:03):
Especially if it's crushable. Yeah. So you already went over
the what's it called?
Speaker 3 (03:06):
Yeah, so I have been I have been to a
beta before, probably about seven years ago or something like that.
Six seven years ago. It was in the early days
of the podcast. I went to go visit my brother
and we went to several breweries in there in Louisiana,
(03:26):
hit up a few in Mississippi across the border. Across
the border because he was right there.
Speaker 1 (03:32):
On the border.
Speaker 3 (03:34):
Cool spot, you know, we went through, we did the
got there, did the tour.
Speaker 1 (03:39):
Tour, was pretty cool. And then you go to the
tap room.
Speaker 3 (03:42):
And the cool thing about like a beta is they
have they have all their you know, you can get
all the beers to go right, and they have all
the beers on tap. But then they have a special
section with beers that they're experimental beers. Oh okay, you
could only get in the tap room super small quantities
because it's just, hey.
Speaker 1 (04:01):
This is a beta, you're talking about. Yeah, this is
a beta.
Speaker 3 (04:04):
Super small quality quantities on them, like they only have
like a few kegs of each, and it's just too
they're just testing out to see, hey, is this a
flavor that we're gonna have, right, and they listen to
like you can cast like votes and stuff like that
for the beers, and you know they've had something. They
were telling me, I can't really again it's been seven years,
but they were like, oh this beer and this beer
(04:25):
they were once part of this experimental tap. Oh okay,
and that's got such rave reviews on the experimental tap
that they they're now brewing it full time type thing.
Speaker 1 (04:36):
I like that.
Speaker 2 (04:37):
Yeah, okay, we lot Actually, yeah, you're getting some you're
getting some citrus in this, you're getting some tropical, Like
I said, you're gonna it's a little bit of that
sticky that that pine almost pine residin or something like
that in there as well.
Speaker 1 (04:49):
But yeah, it's a really cool place. We've had beers
from them.
Speaker 2 (04:52):
I think whenever you went there and picked up those beers,
we we started seeing them a little bit more on
the shows during the boom, right, Yeah, I think.
Speaker 3 (05:01):
I've kind of always seen them, Right, there's certain ones
now for you know that you're starting. It's one of
those things where until you see it, you don't notice it,
right like when I when I was dying, when I
used to drive my pet cruiser. I don't think I
ever saw a pet cruiser before that, But then when
I was driving a pet cruiser, I saw them all time.
Speaker 1 (05:20):
It was like, what the hell is going on? Yeah,
but I just started noticing it.
Speaker 2 (05:25):
And the cool thing is they've got a lot of
cool beers. They were drinking enough of them. We've drank
pretty much all of them. They have one and I
can't remember what the name of it is, but they
have one that specific to just Louisiana. You can't get
it anywhere but in Louisiana. They don't distribute it outside
of the state. Really, Yeah, and.
Speaker 1 (05:45):
We had it. I was gonna say I got it
while I was there.
Speaker 2 (05:47):
Because the most the one that I that I know
the most about is purple, and that's one that I
always see that. They got the root beer, they got
hot water, now, vanilla cream soda, King Cake soda.
Speaker 3 (05:59):
We usually at their Marty Gras beer around Marty Grass time.
Speaker 2 (06:03):
I'm trying to find out what this is all bruised,
But then it really went into their hot water and
everything else. But yeah, I don't know what. I don't
really know what beer that we might have had. Nothing
had a bourbon street barrel aged Imperial stout. I guess
it'd be a little it's not it's not fluffy nut
or is it?
Speaker 1 (06:19):
No?
Speaker 2 (06:20):
Okay, okay, because that's the limited one. I think we've
had fluffy nuts, but I can't remember if it was
in Every time I look up my Kumar and Rockers
on the Mountain, I just have a problem. But now
I thought vanilla, triple Dog, anything, reason, ringing, a bell, pecan,
a blueberry wheat, Marty Gras box.
Speaker 1 (06:36):
Christmas aal not Christmas. We have that every year. Yeah,
that's part of our.
Speaker 2 (06:41):
You know, not to get off topic while you're looking
this up, though, it's like they are always a part
of our Christmas or days at Christmas Exchange and their
advent calendar because I always have that Christmas all. I
think one year I didn't have it and I got
pissed off, but but I kept it.
Speaker 1 (06:59):
Though I go later, buddy, I might get and drank.
I might have one in my fridge, like right.
Speaker 2 (07:06):
Well over the last couple of years. Yeah, you you know,
you went in a on me and uh, even I
reeled back during the holiday, I was like, man, I
don't know, man like that because you think about that
and it's already popped, like Halloween's already in my mind.
Speaker 1 (07:18):
I looked up a bunch of stuff today.
Speaker 2 (07:20):
About Halloween, about going like you know, uh, going to
Boston for the Boot.
Speaker 1 (07:24):
The Boot, the boot, the col style, you.
Speaker 2 (07:26):
Know, sitting right there when I had it right there
and I saw it and it's like year round, but
it's a but yeah, why did they keep asking me
if I want to be yes, I'm twenty.
Speaker 1 (07:34):
One, I'm old, damn it.
Speaker 2 (07:36):
Yeah, over thirty years we planned our flag in the
boot to brew the way we live. The boot is crisp,
refreshing brewed, made proudly in our home state, brew with
white oats or white oats and barley hopped with the
melitau and mittal fro and from it in German colch
yeast as the things to the folks who have been
here from the start. So you can only get that there. Huh.
Speaker 3 (07:57):
You can only get that in Louisiana, And of course
it's a Louisiana to get it. But you have to
you have to be in Louisiana and get it. And
like all their beer they brew with their because they're
right there to beat the springs is where they're at,
and all their beer.
Speaker 1 (08:10):
Is brewed with the spring water. Yeah, with the spring
water there.
Speaker 2 (08:14):
So it sounds like I might need to would just
make a random trip if I got nothing going on,
just drive out to Louisiana.
Speaker 3 (08:20):
It's been a while and from there you're within forty minutes,
oh to Gos. Just go the whole land place, including
going to Mississippi. Well, yeah, and I've been I understand
how the southeast works. No, but I'm just saying, like
from a Beida, Yeah, saying from that, how far.
Speaker 1 (08:37):
Past the street part are they? It's it's it's past there.
It's I was looking at them on the actual map
to see.
Speaker 3 (08:43):
If the city isn't my brother lived in but it's
over there off the coast.
Speaker 2 (08:49):
And all that.
Speaker 1 (08:51):
Oh so it's a little bit further south.
Speaker 3 (08:52):
Yeah. Yeah, because like the reason why my brother was
living in Louisiana because he went there after Katrina.
Speaker 1 (08:59):
Oh okay, and he moved from he was living on
past Baton Rouge. When I go to Louisiana.
Speaker 2 (09:05):
I always go, I'm up north, so I go to
Shreeport and so yeah, it's damn near. You're right, it's
it's so far south and east that you can throw
a rock and hit Mississippi. Yeah, it's it's like I said,
it's as it Missippi comes down.
Speaker 1 (09:18):
It has a big indention.
Speaker 3 (09:19):
Think it might have been like twenty minutes of Mississippi
from where we were at.
Speaker 1 (09:22):
Yeah, yeah, yeah, I've never been done that.
Speaker 2 (09:24):
We're supposed to New Orleans this past year for Lizzy's
birthday and then at the last mention of I don't
want to go, you know whatever, Okay, they'll skin off
my ass. I guess, you know, saves me money, but
uh but drive but also well you know you can
fly into that place for like nothing, you know, it
doesn't cost a whole lot. So but anyways, anyways, but yeah,
it's a I don't love that. He raved on and
on and about it, and then the course the beers. You
(09:45):
know it also you know, I'm not saying it kickstarted
our my love for like craft ear, but it enhanced
it definitely.
Speaker 3 (09:50):
It was in the early day, like I said, it
was in the early days eighteen or nineteen. I want
to say it was probably within like the first ten
episodes of the podcast. Damn uh, it was really early on,
Like I need to I'm actually getting ready to clean
up the office some because I'm getting rid of the
futon because I'm getting it to the oldest kid when
she moves out next week. Can't wait, and I'll I'll
(10:12):
find the original note but I know where I kind
of know where it is, okay, and so I'll be
able to tell you after I get that notebook.
Speaker 1 (10:20):
Like it was this episode, but.
Speaker 3 (10:22):
It was pretty early on in it. It was one
of our first super long episodes. Like I think we
went like a couple hours because we had I went
to like four different breweries and grab a couple of different
beers from each one, and we each drink one. Like
we weren't sharing beers. We were each drinking a beer
from there.
Speaker 1 (10:39):
And all that I do, I enjoyed that.
Speaker 2 (10:42):
I look back and think about those times or whatever.
It's like, you know, I miss those times, but then
when we do it now you know we're in each other,
you know you're at your house in my house.
Speaker 1 (10:49):
I hate it. Like next one, I'm like, this is just.
Speaker 3 (10:52):
When we're both in the comfort of our own home.
We just we just we turn it all the way
up to twelve.
Speaker 2 (10:57):
Yeah, but we used to do like Monday night too.
We get going on Monday nights. I'm like, dude, I
gotta go.
Speaker 3 (11:02):
But the thing with Mondays was it was the Monday
nights were always worse than the Wednesday night of the
show because the night of the show, it's a lot
of beers, but it's over a four hour period, right,
The Monday nights was like twelve beers in like a
two hour period.
Speaker 2 (11:21):
Sometimes, but it was it'd be still one. It'd be
like midnight or one am, and we're starting, like, you know,
you want to do one more, Let's do another I
guess yeah. So but anyways, this is Alpha Gator Imperial.
Speaker 1 (11:30):
I p A.
Speaker 2 (11:31):
Let's finish it off here. We'll give our final thoughts.
Sorry about the long.
Speaker 1 (11:35):
You know, that's really.
Speaker 3 (11:39):
Good, really enjoy it. Like I said, I think the
hold on, I gotta.
Speaker 2 (11:45):
Go back back the cannon, Like I said, I do
the cannon for me gives a little extra Look at
that gator with the hog.
Speaker 1 (11:50):
Looks the gator's pretty cool. Gators. Gators is just cool.
I've ate gator before prehistoric animals. I mean the essentially,
I've ate a dinosaur.
Speaker 2 (11:59):
Where'd you eat a gator from? I was up in
Michigan evaligators up there. What they don't what alligator?
Speaker 1 (12:07):
Gar was alligator.
Speaker 3 (12:10):
So we went to like I think it was like
the local like VFW or something like that, and they
had a game night and by game night it was
all animals that people hunted. Yeah, not playing We're not
playing Monopoly and crap like that.
Speaker 1 (12:24):
And so it was there. There was an alligator there.
Speaker 3 (12:27):
I had moose, I had quail, uh, squirrel?
Speaker 1 (12:33):
Did you have it like a like a cooked or
roasted form or whatever? Was it like jerky? It was cooked?
It was I've had jerky or whatever like I had gator. Yeah, no, no,
it was. None of it was jerky.
Speaker 3 (12:43):
It was it was all the cooked meat was pretty
damn delicious. But yeah, so I had a bunch of
that stuff.
Speaker 1 (12:52):
It was.
Speaker 3 (12:52):
It was actually a pretty cool night. And they had
a bunch of you know, raffles and crap like that.
Speaker 2 (12:58):
Like yeah, so I'll beat it brewing alflagator and perial
I p a.
Speaker 3 (13:03):
I've meant like a three seven five on this one
for me, were you.
Speaker 1 (13:08):
At anything takeaway or I mean, I love the color.
Speaker 3 (13:10):
The color, smell, taste, I'm feeling it all good again.
Speaker 1 (13:14):
It's I'm starting to feel it. It's an I p A.
Speaker 3 (13:18):
It's an I p A that has that bite on
the end and that aftertaste. And it's been a while
since we've had an I p A like that. They
used to be every I p A you had, and
then nowadays, I think people brew I p A is
more smooth. They fruit them a lot more so that
they bring down that kind of that IBus so you
don't have that kind of bitterness on the end. But
(13:38):
I want that bitterness I create. Let's let's let's bring
it on.
Speaker 1 (13:44):
Because that's a good sip for too. This is a beer.
Speaker 2 (13:46):
This isn't when you pound. That's what we talked about
to when we talk about you know, these beers and
beer reviews and things like that. It's like, this is
actually really good beer, but it's a it's a it's relaxed.
Speaker 1 (13:56):
Watching watch some we're watching baseball. Now watch the ball game,
you know what I mean. I'm down for that.
Speaker 2 (14:00):
So but yeah, big tims up for me. I'll three
seventy five as well. I didn't know about the date.
I didn't know about how the freshness of it or whatever.
But obviously it's it's I.
Speaker 3 (14:09):
Mean, even if it is age, it held up really well. Again,
it kind of looks like it might be like January
of twenty twenty four on the can, but it's also
kind of the the numbers are wonky, right, It's like
someone was pulling the can out while it was getting standed.
Speaker 1 (14:27):
Super yeah.
Speaker 2 (14:28):
Yeah, everyone word like, yeah, it's talent and it's supposed
to be like this, but it's submit.
Speaker 1 (14:35):
Crooked, crooked.
Speaker 3 (14:36):
But I feel like i'd be able to see the
number straighter if I was drunk, you know, because they're crooked,
so it straightens them out if they're crooked.
Speaker 1 (14:44):
It was just gonna say it's just science, man.
Speaker 3 (14:47):
But uh, have you ever had alpha gator before? Have
you ever ate a gator before? Or been eaten by
a gator? Like maybe you only have one arm because
gator got you. Let us know, as always on my island,
We'll talk to you later, deuces. Mhm
Year before. What is going on? Everybody?
Speaker 2 (00:02):
Welcome to strike up your quick beer reviews with your
pals all or Rappidave and rapid date.
Speaker 1 (00:05):
I'm allan, how's it going, buddy?
Speaker 2 (00:07):
Everything's fine, fine, fine, slight nerves. I got a heart
rate thing going her here.
Speaker 3 (00:12):
I can feel the elevated heart rate going on.
Speaker 2 (00:14):
Don't understand because every time I grab one of these
beers that I can't tell the date, I think it's
kind of old.
Speaker 1 (00:18):
It was sitting on the shelf with just another one.
Speaker 2 (00:20):
This is Alpha Gator and Pillar Imperial IPA by Abeta Brewing,
and they're out of Louisiana. Yeah, Louisiana. So this is
an Imperial. This is the nineteen point two ounce can
as you can see right there, and it's a year
round off a year round.
Speaker 1 (00:34):
But I just happened to look at him.
Speaker 3 (00:35):
Like, I don't know, man, the date looks like it's
from twenty twenty four. Yeah again the old beers, total
line more crushing it on the expiration dates on their beers.
Speaker 2 (00:45):
We did turn this up, so we didn't shake it,
but we had looked at the date at the bottom.
Speaker 3 (00:49):
I'm pretty sure you said, hey, look at me, I'm
tom Cruise and cocktail and threw it from one hand
to the other.
Speaker 1 (00:55):
But here, just just open it. I gotta give it
a suck. Stop stop being a pece and just open it.
Speaker 2 (01:01):
Well, I mean, and also when I do like a
live show or livestream by myself, I tell the kiddos
at home, I go, hey, you don't hard pour an
old craft beer either because you want to you don't
want all the floaters there might be floaters in there.
Speaker 3 (01:11):
Yeah, well you don't. You don't just dump the bottom
of the can.
Speaker 2 (01:13):
I had an unfiltered beer from real l whatever and
it had the couple in there. But uh yeah, talking
to the kids.
Speaker 3 (01:23):
You should first of all, you shouldn't be talking to
the kids as you're doing beer reviews.
Speaker 1 (01:27):
Okay, that's I do. Tell them to get out of it. Okay,
all right, that's good. So there is over on. Untapped.
Speaker 3 (01:32):
Alpha Gator is an imperial i PA that is unquestionably
at the top of the chain, lurking around with a
cloudy appearance. This brew asserts big hot flavors of tropical
and citrus fruits with a nine percent ABV. This reptile
rein supreme nine percent alcohol by volume thirty five IBus
average scoring untapped a three point eight two out of
(01:54):
five out of five eighty five ratings.
Speaker 1 (01:59):
So very cool. Canon.
Speaker 2 (02:00):
I like the can art because the hops are all
like the gators. For the gator, well that is the
get The hops are the gator.
Speaker 1 (02:06):
Yeah, chere's.
Speaker 2 (02:10):
Oh oh buddy, look at that color.
Speaker 1 (02:15):
Look at that color.
Speaker 3 (02:16):
Now.
Speaker 2 (02:16):
I did pour a lot of it out, so we
might have some stuff kind of stick sitting around.
Speaker 1 (02:19):
It's not like it's floating around. It's just part of
the beer.
Speaker 3 (02:22):
This has got that aspect that aftertaste you give the
I pas, which it's been a while since we've had
an I p A.
Speaker 1 (02:28):
That's had that bite on the end. Honestly. I do
like that though. That's pretty damn good, miller Man, damn good. Yeah.
Speaker 2 (02:36):
And some of these it depends on which Imperial they're
using or the kind of hops are using, obviously, and
it produces like this gorgeous color, just amazing, but a
little bit of haze and you do get the like
right now, you're getting a little bit of maybe with
tropical a little tropical fruit, a little bit a little
sticky too in there, the pine a little sticky and
Uh yeah, Holy mola, this one you want to take
(02:57):
a time with. I mean, it's not crazy high, but
nine percent is kind of we'll get you. Yeah, get
you have to up.
Speaker 1 (03:03):
Especially if it's crushable. Yeah. So you already went over
the what's it called?
Speaker 3 (03:06):
Yeah, so I have been I have been to a
beta before, probably about seven years ago or something like that.
Six seven years ago. It was in the early days
of the podcast. I went to go visit my brother
and we went to several breweries in there in Louisiana,
(03:26):
hit up a few in Mississippi across the border. Across
the border because he was right there.
Speaker 1 (03:32):
On the border.
Speaker 3 (03:34):
Cool spot, you know, we went through, we did the
got there, did the tour.
Speaker 1 (03:39):
Tour, was pretty cool. And then you go to the
tap room.
Speaker 3 (03:42):
And the cool thing about like a beta is they
have they have all their you know, you can get
all the beers to go right, and they have all
the beers on tap. But then they have a special
section with beers that they're experimental beers. Oh okay, you
could only get in the tap room super small quantities
because it's just, hey.
Speaker 1 (04:01):
This is a beta, you're talking about. Yeah, this is
a beta.
Speaker 3 (04:04):
Super small quality quantities on them, like they only have
like a few kegs of each, and it's just too
they're just testing out to see, hey, is this a
flavor that we're gonna have, right, and they listen to
like you can cast like votes and stuff like that
for the beers, and you know they've had something. They
were telling me, I can't really again it's been seven years,
but they were like, oh this beer and this beer
(04:25):
they were once part of this experimental tap. Oh okay,
and that's got such rave reviews on the experimental tap
that they they're now brewing it full time type thing.
Speaker 1 (04:36):
I like that.
Speaker 2 (04:37):
Yeah, okay, we lot Actually, yeah, you're getting some you're
getting some citrus in this, you're getting some tropical, Like
I said, you're gonna it's a little bit of that
sticky that that pine almost pine residin or something like
that in there as well.
Speaker 1 (04:49):
But yeah, it's a really cool place. We've had beers
from them.
Speaker 2 (04:52):
I think whenever you went there and picked up those beers,
we we started seeing them a little bit more on
the shows during the boom, right, Yeah, I think.
Speaker 3 (05:01):
I've kind of always seen them, Right, there's certain ones
now for you know that you're starting. It's one of
those things where until you see it, you don't notice it,
right like when I when I was dying, when I
used to drive my pet cruiser. I don't think I
ever saw a pet cruiser before that, But then when
I was driving a pet cruiser, I saw them all time.
Speaker 1 (05:20):
It was like, what the hell is going on? Yeah,
but I just started noticing it.
Speaker 2 (05:25):
And the cool thing is they've got a lot of
cool beers. They were drinking enough of them. We've drank
pretty much all of them. They have one and I
can't remember what the name of it is, but they
have one that specific to just Louisiana. You can't get
it anywhere but in Louisiana. They don't distribute it outside
of the state. Really, Yeah, and.
Speaker 1 (05:45):
We had it. I was gonna say I got it
while I was there.
Speaker 2 (05:47):
Because the most the one that I that I know
the most about is purple, and that's one that I
always see that. They got the root beer, they got
hot water, now, vanilla cream soda, King Cake soda.
Speaker 3 (05:59):
We usually at their Marty Gras beer around Marty Grass time.
Speaker 2 (06:03):
I'm trying to find out what this is all bruised,
But then it really went into their hot water and
everything else. But yeah, I don't know what. I don't
really know what beer that we might have had. Nothing
had a bourbon street barrel aged Imperial stout. I guess
it'd be a little it's not it's not fluffy nut
or is it?
Speaker 1 (06:19):
No?
Speaker 2 (06:20):
Okay, okay, because that's the limited one. I think we've
had fluffy nuts, but I can't remember if it was
in Every time I look up my Kumar and Rockers
on the Mountain, I just have a problem. But now
I thought vanilla, triple Dog, anything, reason, ringing, a bell, pecan,
a blueberry wheat, Marty Gras box.
Speaker 1 (06:36):
Christmas aal not Christmas. We have that every year. Yeah,
that's part of our.
Speaker 2 (06:41):
You know, not to get off topic while you're looking
this up, though, it's like they are always a part
of our Christmas or days at Christmas Exchange and their
advent calendar because I always have that Christmas all. I
think one year I didn't have it and I got
pissed off, but but I kept it.
Speaker 1 (06:59):
Though I go later, buddy, I might get and drank.
I might have one in my fridge, like right.
Speaker 2 (07:06):
Well over the last couple of years. Yeah, you you know,
you went in a on me and uh, even I
reeled back during the holiday, I was like, man, I
don't know, man like that because you think about that
and it's already popped, like Halloween's already in my mind.
Speaker 1 (07:18):
I looked up a bunch of stuff today.
Speaker 2 (07:20):
About Halloween, about going like you know, uh, going to
Boston for the Boot.
Speaker 1 (07:24):
The Boot, the boot, the col style, you.
Speaker 2 (07:26):
Know, sitting right there when I had it right there
and I saw it and it's like year round, but
it's a but yeah, why did they keep asking me
if I want to be yes, I'm twenty.
Speaker 1 (07:34):
One, I'm old, damn it.
Speaker 2 (07:36):
Yeah, over thirty years we planned our flag in the
boot to brew the way we live. The boot is crisp,
refreshing brewed, made proudly in our home state, brew with
white oats or white oats and barley hopped with the
melitau and mittal fro and from it in German colch
yeast as the things to the folks who have been
here from the start. So you can only get that there. Huh.
Speaker 3 (07:57):
You can only get that in Louisiana, And of course
it's a Louisiana to get it. But you have to
you have to be in Louisiana and get it. And
like all their beer they brew with their because they're
right there to beat the springs is where they're at,
and all their beer.
Speaker 1 (08:10):
Is brewed with the spring water. Yeah, with the spring
water there.
Speaker 2 (08:14):
So it sounds like I might need to would just
make a random trip if I got nothing going on,
just drive out to Louisiana.
Speaker 3 (08:20):
It's been a while and from there you're within forty minutes,
oh to Gos. Just go the whole land place, including
going to Mississippi. Well, yeah, and I've been I understand
how the southeast works. No, but I'm just saying, like
from a Beida, Yeah, saying from that, how far.
Speaker 1 (08:37):
Past the street part are they? It's it's it's past there.
It's I was looking at them on the actual map
to see.
Speaker 3 (08:43):
If the city isn't my brother lived in but it's
over there off the coast.
Speaker 2 (08:49):
And all that.
Speaker 1 (08:51):
Oh so it's a little bit further south.
Speaker 3 (08:52):
Yeah. Yeah, because like the reason why my brother was
living in Louisiana because he went there after Katrina.
Speaker 1 (08:59):
Oh okay, and he moved from he was living on
past Baton Rouge. When I go to Louisiana.
Speaker 2 (09:05):
I always go, I'm up north, so I go to
Shreeport and so yeah, it's damn near. You're right, it's
it's so far south and east that you can throw
a rock and hit Mississippi. Yeah, it's it's like I said,
it's as it Missippi comes down.
Speaker 1 (09:18):
It has a big indention.
Speaker 3 (09:19):
Think it might have been like twenty minutes of Mississippi
from where we were at.
Speaker 1 (09:22):
Yeah, yeah, yeah, I've never been done that.
Speaker 2 (09:24):
We're supposed to New Orleans this past year for Lizzy's
birthday and then at the last mention of I don't
want to go, you know whatever, Okay, they'll skin off
my ass. I guess, you know, saves me money, but
uh but drive but also well you know you can
fly into that place for like nothing, you know, it
doesn't cost a whole lot. So but anyways, anyways, but yeah,
it's a I don't love that. He raved on and
on and about it, and then the course the beers. You
(09:45):
know it also you know, I'm not saying it kickstarted
our my love for like craft ear, but it enhanced
it definitely.
Speaker 3 (09:50):
It was in the early day, like I said, it
was in the early days eighteen or nineteen. I want
to say it was probably within like the first ten
episodes of the podcast. Damn uh, it was really early on,
Like I need to I'm actually getting ready to clean
up the office some because I'm getting rid of the
futon because I'm getting it to the oldest kid when
she moves out next week. Can't wait, and I'll I'll
(10:12):
find the original note but I know where I kind
of know where it is, okay, and so I'll be
able to tell you after I get that notebook.
Speaker 1 (10:20):
Like it was this episode, but.
Speaker 3 (10:22):
It was pretty early on in it. It was one
of our first super long episodes. Like I think we
went like a couple hours because we had I went
to like four different breweries and grab a couple of different
beers from each one, and we each drink one. Like
we weren't sharing beers. We were each drinking a beer
from there.
Speaker 1 (10:39):
And all that I do, I enjoyed that.
Speaker 2 (10:42):
I look back and think about those times or whatever.
It's like, you know, I miss those times, but then
when we do it now you know we're in each other,
you know you're at your house in my house.
Speaker 1 (10:49):
I hate it. Like next one, I'm like, this is just.
Speaker 3 (10:52):
When we're both in the comfort of our own home.
We just we just we turn it all the way
up to twelve.
Speaker 2 (10:57):
Yeah, but we used to do like Monday night too.
We get going on Monday nights. I'm like, dude, I
gotta go.
Speaker 3 (11:02):
But the thing with Mondays was it was the Monday
nights were always worse than the Wednesday night of the
show because the night of the show, it's a lot
of beers, but it's over a four hour period, right,
The Monday nights was like twelve beers in like a
two hour period.
Speaker 2 (11:21):
Sometimes, but it was it'd be still one. It'd be
like midnight or one am, and we're starting, like, you know,
you want to do one more, Let's do another I
guess yeah. So but anyways, this is Alpha Gator Imperial.
Speaker 1 (11:30):
I p A.
Speaker 2 (11:31):
Let's finish it off here. We'll give our final thoughts.
Sorry about the long.
Speaker 1 (11:35):
You know, that's really.
Speaker 3 (11:39):
Good, really enjoy it. Like I said, I think the
hold on, I gotta.
Speaker 2 (11:45):
Go back back the cannon, Like I said, I do
the cannon for me gives a little extra Look at
that gator with the hog.
Speaker 1 (11:50):
Looks the gator's pretty cool. Gators. Gators is just cool.
I've ate gator before prehistoric animals. I mean the essentially,
I've ate a dinosaur.
Speaker 2 (11:59):
Where'd you eat a gator from? I was up in
Michigan evaligators up there. What they don't what alligator?
Speaker 1 (12:07):
Gar was alligator.
Speaker 3 (12:10):
So we went to like I think it was like
the local like VFW or something like that, and they
had a game night and by game night it was
all animals that people hunted. Yeah, not playing We're not
playing Monopoly and crap like that.
Speaker 1 (12:24):
And so it was there. There was an alligator there.
Speaker 3 (12:27):
I had moose, I had quail, uh, squirrel?
Speaker 1 (12:33):
Did you have it like a like a cooked or
roasted form or whatever? Was it like jerky? It was cooked?
It was I've had jerky or whatever like I had gator. Yeah, no, no,
it was. None of it was jerky.
Speaker 3 (12:43):
It was it was all the cooked meat was pretty
damn delicious. But yeah, so I had a bunch of
that stuff.
Speaker 1 (12:52):
It was.
Speaker 3 (12:52):
It was actually a pretty cool night. And they had
a bunch of you know, raffles and crap like that.
Speaker 2 (12:58):
Like yeah, so I'll beat it brewing alflagator and perial
I p a.
Speaker 3 (13:03):
I've meant like a three seven five on this one
for me, were you.
Speaker 1 (13:08):
At anything takeaway or I mean, I love the color.
Speaker 3 (13:10):
The color, smell, taste, I'm feeling it all good again.
Speaker 1 (13:14):
It's I'm starting to feel it. It's an I p A.
Speaker 3 (13:18):
It's an I p A that has that bite on
the end and that aftertaste. And it's been a while
since we've had an I p A like that. They
used to be every I p A you had, and
then nowadays, I think people brew I p A is
more smooth. They fruit them a lot more so that
they bring down that kind of that IBus so you
don't have that kind of bitterness on the end. But
(13:38):
I want that bitterness I create. Let's let's let's bring
it on.
Speaker 1 (13:44):
Because that's a good sip for too. This is a beer.
Speaker 2 (13:46):
This isn't when you pound. That's what we talked about
to when we talk about you know, these beers and
beer reviews and things like that. It's like, this is
actually really good beer, but it's a it's a it's relaxed.
Speaker 1 (13:56):
Watching watch some we're watching baseball. Now watch the ball game,
you know what I mean. I'm down for that.
Speaker 2 (14:00):
So but yeah, big tims up for me. I'll three
seventy five as well. I didn't know about the date.
I didn't know about how the freshness of it or whatever.
But obviously it's it's I.
Speaker 3 (14:09):
Mean, even if it is age, it held up really well. Again,
it kind of looks like it might be like January
of twenty twenty four on the can, but it's also
kind of the the numbers are wonky, right, It's like
someone was pulling the can out while it was getting standed.
Speaker 1 (14:27):
Super yeah.
Speaker 2 (14:28):
Yeah, everyone word like, yeah, it's talent and it's supposed
to be like this, but it's submit.
Speaker 1 (14:35):
Crooked, crooked.
Speaker 3 (14:36):
But I feel like i'd be able to see the
number straighter if I was drunk, you know, because they're crooked,
so it straightens them out if they're crooked.
Speaker 1 (14:44):
It was just gonna say it's just science, man.
Speaker 3 (14:47):
But uh, have you ever had alpha gator before? Have
you ever ate a gator before? Or been eaten by
a gator? Like maybe you only have one arm because
gator got you. Let us know, as always on my island,
We'll talk to you later, deuces. Mhm
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