May 23, 2025 • 51 mins
Revisiting Alabama
@avondalebrewing @gpbrewing @straighttoale #beer #CraftBeer #AlabamaBreweries #radioshow #podcast
Co hosts : Good ol Boy Dave, Good ol Boy Drew, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS Episode – Join us for a lively journey back to Alabama in this episode of Sips, Suds, & Smokes! Our hosts dive into a selection of craft beers from some of the state's finest breweries. And you thought eggs were expensive, listen up about the $20 Japanese strawberry. Can Alabama's breweries still hold their own against the competition? Tune in to find out! Plus, we’ll have some fun banter and stories along the way. Don't miss out on this sudsy adventure! We taste and rate the following beer from 1-5:
9:42 A-OK- Tropical American IPA- 6.8% ABV. Avondale Brewing Company, Birmingham, AL SUDS-4
13:56 General Admission – American lager- 4.2% ABV. Avondale Brewing Company, Birmingham, AL SUDS-5
17:27 Cosmic Trucker Hazy IPA- New England Style hazy IPA brewed with Phantasm, Cascade and Citra hops. Fermented with Cosmic Punch yeast. 5.7% ABV Good People Brewing Company, Birmingham, AL SUDS-4
27:53 Czech Dark Lager – 4.2% ABV Good People Brewing Company, Birmingham, AL SUDS-5
33:34 Juicy Bunny Pale Ale – 6.2% ABV. Straight to Ale Brewery Huntsville, AL SUDS-2
39:02 Chill Pils Czech Pilsner – 4.5% ABV. Straight to Ale Brewery Huntsville, AL SUDS-3
46:05 T-Minus Tangerine Kölsch- 5% ABV. Yellowhammer Brewing Huntsville, AL SUDS-3
48:00 Rebellion Red Lager – brewed with German Ale yeast. 5.4% ABV. Yellowhammer Brewing Huntsville, AL SUDS-4
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TITLE: Maxwell Swing/ Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
TITLE: Back Roads
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Alabama Craft Beer, Avondale Brewing, Good People Brewing, Straight To Ale, Yellowhammer Brewing, Beer Tasting, American Light Lager, Hazy Ipa, Czech Dark Lager, Juicy Bunny Pale Ale, Chill Pills Pilsner, T Minus Tangerine Kolsch, Rebellion Red Lager, Craft Breweries, Beer Ratings, Brewery Review, Beer Styles, Southern Breweries, Beer Pairing, Craft Beer Culture
https://avondalebrewing.com
https://goodpeoplebrewing.com
https://straighttoale.com
https://yellowhammerbrewing.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Kendall (00:00):
On the next episode of Sips, Suds, and
Smokes.
>> Julianna (00:03):
Today's episode is going to wrap itself around
a few breweries from our neighboring state to the
south.
>> Kendall (00:10):
Alabama Roll
Tide. The Alabama craft beer
we'll be tasting and discussing today are from
Avondale Brewing in Birmingham,
Alabama, the Aokipa
and General Admission American Light
Lager from the good people at
Good People Brewing in Birmingham, Alab, a
(00:32):
Cosmic Trucker Hazy ipa. And
Ooh, a Czech dark lager from
Straight to Ale in Huntsville, Alabama,
Juicy Bunny Pale Ale and Chill Pills
Pilsner. And also from
Huntsville, the Yellowhammer Brewing T
minus Tangerine Kolsch and Rebellion Red
Lager. We'll be right back
(00:54):
after.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
Suds. Uh, Suds.
>> Dave (01:51):
Suds.
>> Kendall (01:52):
Uh, it's time for more suds.
>> Julianna (01:54):
Uh,
hello?
>> Dave (01:57):
Hi.
>> Julianna (01:58):
Hello? Anybody there? Hello?
>> Dave (02:01):
No one's here.
>> Kendall (02:01):
Hello?
>> Dave (02:02):
You know, prank call, prank call,
whatever.
>> Julianna (02:07):
Folks, this is another Suds
segment where we say beer is
like a box of chocolates. It's all good until you get
to the one with the strawberry cream in it.
>> Announcer (02:18):
I like the strawberry cream.
>> Dave (02:20):
That's the worst flavor.
>> Announcer (02:21):
So maple nougat.
>> Dave (02:23):
I. So no, we'll get into that.
>> Kendall (02:25):
That's one of my favorite flavors.
Love maple.
>> Announcer (02:29):
Next you're gonna tell me you Mosaic hops.
>> Dave (02:31):
So
I was wondering, like, when I was. When I put that
together, do you think any brewery has
done a Russell Stover stout
collection?
>> Kendall (02:45):
No, but that's a brilliant idea.
>> Announcer (02:47):
That is a brilliant idea.
>> Dave (02:48):
I think they were out of Kansas City. So, like, somebody.
Somebody in Kansas City. Some brewery. You,
uh, need to think, uh, of that. Yeah.
>> Announcer (02:57):
Wonder what they charge for the licensing.
>> Julianna (02:58):
Wasn't there a Russell Stover plant here in Tennessee?
>> Announcer (03:01):
Yes.
>> Dave (03:02):
Yeah.
>> Julianna (03:02):
Okay.
>> Announcer (03:03):
On the way to Alabama.
>> Dave (03:04):
Yeah. They got bought out by Lints, though,
so L.
>> Julianna (03:11):
Huh. Huh. Interesting. Okay.
>> Dave (03:14):
Well, way too neutral.
>> Julianna (03:16):
I'm, um. Good old gal Juliana, in case
you didn't know. Joining me today at the table is.
>> Dave (03:22):
What you chewing on, good old boy?
>> Julianna (03:24):
Kendall.
>> Kendall (03:26):
Hello. Well, I don't even know where to go without
the chocolate because you don't mess with the Swiss Chocolate Mafia.
M. That's true.
>> Julianna (03:34):
You don't.
>> Dave (03:35):
Swiss miss good old boy Drew.
>> Julianna (03:37):
Hi.
>> Announcer (03:38):
Hello. I'm not going to mess with the
Swiss Chocolate Mafia or the Swiss Roll
Mafia or the Swiss Army
Mafia.
>> Dave (03:47):
Swiss army knife.
>> Julianna (03:48):
Gotcha.
>> Announcer (03:48):
Especially that one.
>> Julianna (03:49):
Okay. Speaking of.
Well, M Logo.
>> Dave (03:54):
What are we speaking of at this point?
>> Julianna (03:56):
Is that a knife?
>> Announcer (03:57):
No, no, it's a c. No, but.
>> Julianna (04:00):
But I mean, what do they make?
>> Announcer (04:03):
Oh, uh, they make, uh.
>> Julianna (04:05):
Are they knives?
>> Announcer (04:06):
Well adjusted young, uh, men.
>> Dave (04:10):
He is a boys.
>> Julianna (04:13):
Oh.
>> Dave (04:13):
He is a. An educator.
>> Julianna (04:17):
Why was I thinking that?
>> Dave (04:18):
That was like a case knife is.
>> Announcer (04:21):
Probably what you were thinking.
>> Julianna (04:21):
Yes, that's what I was thinking. Okay. I'm sorry.
>> Announcer (04:24):
You're just fine.
>> Dave (04:24):
And his cutting wit.
>> Julianna (04:27):
Ah.
>> Kendall (04:27):
Uh, that one.
>> Julianna (04:28):
That's it.
>> Announcer (04:29):
Well done.
>> Julianna (04:30):
Very good. And then
there's Mr. Blue Tick himself. Good old
boy.
>> Announcer (04:35):
Titillating Mr. Blue
Sky.
>> Julianna (04:39):
Yeah, My Blue Tick. He's wearing blue
tickets.
>> Dave (04:43):
Yes. My ticks are of all colors,
though.
>> Julianna (04:50):
That explains so much. But anyways,
yeah, okay. Over
the many, many,
many, many, many,
many, many, many, many years that we've been doing
this show, we have covered beer from pretty
much every state,
(05:12):
as well as beers from around the world.
Today we're going back, we're going in the time
machine, and we're gonna go back to some breweries that
we tried in past seasons to see what they've got
going on these days. Like, how are they doing?
Are, uh, they still making beer? If so,
is it better? Is it worse?
>> Dave (05:31):
Is it Meh Seltzers? Do they have
THC drinks and RTDs and.
>> Julianna (05:37):
Yes. Now, specifically, today's
episode is gonna wrap itself around a few
breweries from our neighboring state to the South.
>> Kendall (05:46):
Alabama Roll Tide.
>> Announcer (05:49):
Back to Alabama.
>> Julianna (05:51):
I know, right?
Good old boy Kendall, please tell us what
today's lineup is.
>> Kendall (05:58):
The Alabama craft beer we'll be tasting and discussing
today are from Avondale Brewing
in Birmingham, Alabama, the
Aokipa and General Admission
American Light Lager from the
Good People at Good People Brewing in Birmingham,
Alabama, Cosmic Trucker Hazy
ipa, and, ooh, A, uh, Czech Dark
(06:21):
Lager from Straight to Ale in
Huntsville, Alabama. Juicy Bunny Pale Ale
and Chill Pills Pilsner. And
also from Huntsville, the Yellowhammer Brewing.
T Minus Tangerine Kolsch and Rebellion
Red.
>> Dave (06:36):
Lager Didn't
Straight to L. Weren't all their beers originally named
for, like, devils and space things?
>> Announcer (06:45):
I remember a lot of space things. Definitely a lot of
Leica.
>> Dave (06:50):
I remember Leica. Uh, but I thought there was some devil stuff, too.
>> Announcer (06:53):
I mean, their. Their logo is very, like,
devilish.
>> Dave (06:56):
Straight to Ale. Straight.
>> Julianna (06:57):
Well, but aren't they the snake handlers? No,
that's good people. Okay.
>> Kendall (07:02):
Yeah. When I think Alabama beer, there are only
two breweries that really stand out, and it's good people.
And, um, who we just say,
uh, Straight to. Straight to Ale.
>> Dave (07:12):
Yeah.
>> Kendall (07:12):
Yeah, they were. They were the ones that invaded
Nashville in 2012, it felt like. And that. That
was Alabama beer to me.
>> Dave (07:19):
Yeah.
>> Announcer (07:19):
100.
>> Julianna (07:20):
Okay. Um, good old boy
Drew, why don't you give us the suds ratings for today?
>> Announcer (07:25):
We'll be discussing and rating these Alabama beers with these
suds ratings, plus our signature belching sound.
Here are Those ratings now. 1.
That sucks. Give me anything but a reason for good ol boy Mike
to make fun of Alabama. He doesn't need
much.
>> Julianna (07:41):
No.
>> Announcer (07:42):
2. Was that a belch or the mating.
>> Dave (07:45):
Call of the yellowhammer, the
state bird of Alabama?
>> Announcer (07:50):
Three.
>> Kendall (07:51):
Ah.
>> Announcer (07:51):
Uh, what a relief. Good old boy Dave isn't wearing his houndstooth
Speedo today. Or is he?
I guess we might not find out.
>> Dave (08:00):
Until after the show. Show the after
party.
>> Announcer (08:07):
Don't go there for a body.
Really should not make that sound while kissing a first
cousin. Or really other.
>> Dave (08:15):
Or any cousin. Yes.
>> Julianna (08:17):
Oh, boy.
>> Announcer (08:19):
Five. Listen to that. Hang time. Give
me one more Roll Tide.
>> Kendall (08:25):
Uh, Roll Tide. That was hard for you to
say, wasn't it?
>> Announcer (08:28):
I. I do believe I just threw.
>> Dave (08:30):
Up a little in her mouth. Wow.
>> Announcer (08:32):
And the end.
>> Dave (08:33):
I haven't even tried the beers yet.
>> Julianna (08:34):
Oh, boy. Okay.
>> Dave (08:36):
Good job, Drew.
>> Julianna (08:38):
Yes.
>> Dave (08:38):
Good job, everyone.
>> Julianna (08:40):
And we're done.
>> Dave (08:41):
All right. Thanks, everyone, for coming.
>> Julianna (08:43):
Let's. Yeah, no, I guess we got to get to some beer now.
I guess we do. So first up, we're going to talk
about Avondale Brewing. When I think
of Avondale Brewing, I do think of, uh, the
elephant logo and I think
of Miss Fancy's triple
in terms of, like, old school beers, which they still
(09:03):
have on tap today.
>> Kendall (09:05):
Wow.
>> Julianna (09:06):
Yeah. However, in looking
at their website, things have progressed for them.
Um, they have a concert
venue there, and they have a lot of really
interesting bands playing. I mean, again,
this is Birmingham. I know. They also
have a decent amount of good people beer on
(09:26):
tap in their tap room.
>> Kendall (09:28):
That's cool.
>> Julianna (09:29):
Yeah.
>> Kendall (09:29):
Very cool of them.
>> Julianna (09:30):
Yeah.
>> Announcer (09:30):
Good friends. Good people.
>> Julianna (09:32):
Maybe. I know. So that's kind of cool. So the first
beer that we're going to talk about from them is the
AOKIPA
6.8% ABV. This is a juicy
IPA that drinks real easy with big pineapple and tropical
fruit notes. The perfect IPA for the I
don't drink IPA drinker.
>> Dave (09:52):
I don't agree with that last statement, but I think it's.
It's a nice ipa.
>> Julianna (09:56):
Okay. Good color.
>> Kendall (09:58):
Um, I'm really digging this beer.
>> Dave (10:00):
Yeah, it's.
>> Kendall (10:01):
It's. It's not hazy.
>> Dave (10:03):
No.
>> Kendall (10:03):
I'll say that there might be a little. But it's not that full, heavy
feeling. It's. It. There's a little bit of drinkability there, but the
balance of the hops with the malt is
just perfect. This is an IPA that I could just
crush a lot of.
>> Dave (10:15):
But this is an IPA for ipa. Like lovers,
though. I mean, this is. You got to be an IPA guy.
>> Kendall (10:21):
It's. It's got hints of those old school.
There's bitterness there, for sure.
>> Dave (10:25):
Exactly. And it's.
>> Kendall (10:26):
It's a nice bitterness. Just kind of
dances on the tongue and hangs out a little bit, but. Wow,
I'm loving this.
>> Dave (10:33):
This takes me back to losing on.
>> Announcer (10:36):
The third Saturday in October.
>> Dave (10:37):
Yes.
>> Kendall (10:38):
Sorry.
>> Dave (10:39):
I'm not an Alabama fan. Dude, I don't know what you're implying.
>> Julianna (10:42):
Here, but, uh, just because he's got family
from there.
>> Dave (10:45):
Yeah, I got family from here, too.
>> Julianna (10:47):
I mean, do you honestly think I would marry somebody that was
originally from that state?
>> Announcer (10:51):
He might have kept it, you know, on the DL.
>> Julianna (10:53):
Uh, I would find out.
>> Announcer (10:56):
Fair.
>> Julianna (10:56):
No fair. Okay. I'm from the Northeast.
>> Announcer (10:59):
He's saying Roll Tide a lot.
>> Dave (11:01):
I'm not worrying. I haven't said those two words
this whole day.
>> Kendall (11:06):
Roll Tide. Yeah, it's
Stephen Hawking.
>> Julianna (11:10):
Yeah.
>> Dave (11:11):
Listen, if a famous British
astrophysicist Light. Just happens to
like a team from.
>> Announcer (11:18):
Alabama, uh, known for his. His
football savvy.
>> Dave (11:22):
He was.
>> Announcer (11:22):
He.
>> Kendall (11:23):
Well, that sounds a genius.
>> Dave (11:24):
He was. Maybe he knew something you don't.
Drew, do you ever think of that?
>> Announcer (11:29):
Maybe you should become an Alabama Space and
time. I know.
>> Julianna (11:35):
Okay,
so what would we pair with
this? Would this be a good beer to
have at a venue?
>> Kendall (11:46):
It's a great beer. For a venue or anything fun. I, um,
for food, I want something spicy. I'm thinking Thai or
Mexican.
>> Julianna (11:53):
Okay.
>> Dave (11:54):
Yeah, this is a good beer. I. I don't
know if I'd have more than two
pints before I decided.
>> Julianna (12:02):
Because of the hoppiness of it.
>> Dave (12:04):
Before I decided to have a third pint.
>> Julianna (12:05):
Oh, okay. Okay.
>> Kendall (12:07):
No, I, I. Yeah, this is an ip. I could. I could
easily do three.
>> Julianna (12:12):
Nice. Nice. Now, this is. This is good. And
this gives me, um, hope, because I remember that
Avondale was like, again, back in the day. It
was. And I think it was just that it was, like, starting
out and finding.
>> Kendall (12:24):
Its feet kind of the ground under him.
>> Julianna (12:26):
But this is nice to know that Birmingham
has something like.
>> Kendall (12:30):
This has a solid beer scene.
>> Dave (12:32):
Drew, I would like for you to tell us how much you like this beer
and how many Tennessee beers? This is better than
Go.
>> Announcer (12:38):
Uh, this is a surprisingly good beer. Um,
I did clear that there is no, um,
uh, elephants on the can
anymore. So I don't feel bad about saying the can was,
was good looking. Don't know if I could drink three
of them. As, um, far as beers that
I say, it's definitely better than, um, any of
the mayday beers that, uh, are no longer made. What else can
(13:01):
I say? That I can't make anyone mad because they've since gone
out of business. But I will say
that for any brewery
to last as long as they have in Alabama.
This is, this is great.
>> Julianna (13:14):
All right, cool. So we are going to rate the
AOK IPA from Avondale Brewing in Birmingham
A4. Uh,
and we'll be back with more in just a minute.
Welcome back everyone.
Today we are taking a little time
machine back to
(13:36):
some breweries that we have talked about in the past.
And um, right before the break, we started with
Avondale Brewing Company from Birmingham,
Alabama. Um, the first beer that we talked about was the
Aokipa. Now we're going to move on to the
General Admission lager. This
is 4.5% ABV. And this is an American
style light lager. As simple
(13:59):
as it sounds.
>> Dave (14:00):
We call it Maze.
>> Announcer (14:02):
Um, it is
light like that is.
>> Kendall (14:05):
The color is pale. It's very pale,
very pale yellow.
>> Dave (14:09):
Now you were asking about a good beer, uh,
for a venue.
>> Announcer (14:14):
Mhm.
>> Kendall (14:14):
This is it.
>> Dave (14:15):
Yeah.
>> Announcer (14:16):
Name two. I mean, you know, keep on going.
>> Dave (14:18):
Give me a 16 ounces of this or
32.
>> Kendall (14:22):
And um, I'm, yeah, they're, they're aiming this right
at the MC Ultra Drinkers. It's that easy
drinking that. Light and yet
flavorful.
>> Announcer (14:31):
There's a nice like, almost like cracker kind of
finish to it. Like really, really tasty.
>> Dave (14:36):
Crisp.
>> Kendall (14:37):
Yeah, just a little bit
of bitterness, uh, to hold it up. But it's super,
super light. Just because you don't want to scare anybody.
>> Dave (14:45):
I think you need that bitterness.
>> Julianna (14:47):
Right?
>> Kendall (14:47):
You need just a, just a shade of it.
>> Dave (14:50):
Keeps it from finishing. Too sweet.
>> Julianna (14:52):
Sure, sure. And like having a sweet
beer, even if it's low. ABV is just so
bad.
>> Announcer (14:58):
Recipe for a headache and or hangover. The next day
after your show.
>> Dave (15:02):
Who wants you just get tired of having it. Yeah.
>> Kendall (15:04):
Extremely dry.
>> Dave (15:05):
Yeah. This, this is a beer that says drink more of
me. Drink more of me.
>> Julianna (15:09):
Yeah.
>> Announcer (15:10):
I buy a six pack of this.
>> Julianna (15:11):
Oh my God. Easily. Right?
>> Kendall (15:13):
You could drink a six pack of.
>> Announcer (15:14):
This in a setting.
>> Kendall (15:15):
Yeah, it's that. It's that easy.
>> Julianna (15:18):
Yeah. Yeah. This is. I mean, I
think it's safe to say that this is very impressive. I'm, um.
Well, actually both of them from Avondale, that they've come a
long way and I could see
why they have, like, this goes
well with the concert venue that they have and the whole esthetic
there. But this is good.
>> Kendall (15:37):
The skill level required to make a beer this light, that
tastes this good is insanely. It's
insanely hard to do. Brewers are top notch.
>> Dave (15:45):
There's nothing. There's nothing nowhere to
hide any defects in a beer like this.
>> Julianna (15:50):
No, you're absolutely right. Yeah. Because this
doesn't. Is it safe to say that this doesn't taste like
a four and a half percent? You know that. Well, I mean,
like, that there's so much flavor to
it.
>> Dave (16:02):
I don't think you would. I don't think
you would think you're missing anything.
>> Julianna (16:07):
Okay.
>> Dave (16:08):
By. But, like, uh, I'm gonna have to drink a light
beer for. To watch my weight or calories or
anything. You're not gonna think you're missing any
flavor or anything by drinking this beer. You know,
if you. If you're one of the calorie watcher people.
>> Julianna (16:23):
Sure, sure.
>> Kendall (16:25):
A hot day when you're out an event and it's.
You're drinking maybe more beer than usual. This is a
great. That's why people drink light. Ah, Light lagers.
>> Julianna (16:33):
Yeah.
>> Dave (16:33):
Go to the lake.
>> Announcer (16:34):
Lawnmower beer.
>> Julianna (16:35):
Yeah, I was going to say, is this a lawnmower beer?
>> Dave (16:38):
Go to a music festival. Go to a ball game.
You know, Roll
Tide, you know, any kind of thing you could.
>> Julianna (16:48):
Wow, that's great. Okay.
What? Shall we. Oh, yeah.
Wow. So
the general admission American Light Lager from
Avondale Brewing Company in Birmingham is
gonna get a five.
>> Dave (17:03):
When we bought this, there's zero
chance I would have guessed that it was.
>> Julianna (17:09):
We were worried that you guys were gonna think we're weird.
>> Announcer (17:12):
I can't remember the last time I bought a beer from this brewery.
And I am going to seek both of these out.
>> Julianna (17:18):
Right? I mean. Yeah.
>> Kendall (17:21):
Yeah. They're making some great beer.
>> Julianna (17:24):
Okay, let's go on. To good
people. And I
remember having the IPA from good
people in the beginning. Did you
know that their
IPA is the Number one
selling IPA in Alabama for
the last 10 years? At least it says so on
(17:47):
their website.
>> Kendall (17:47):
Yeah, it's really easy for me to believe that because there weren't a lot of good
ideas in Alabama for the last ten years.
Um, and like I said, these guys came out of the
gate. Strong with snake handler, you know.
>> Dave (17:58):
Yep.
>> Julianna (17:58):
Oh, gosh, yes.
>> Kendall (18:00):
10 over 10 years ago.
>> Dave (18:02):
That one's good. Than the good people IPA. That one's just the
standard. Yeah, yeah. I mean.
>> Julianna (18:06):
Yep.
>> Announcer (18:07):
The Mexican lager, the L
Muchacho.
>> Julianna (18:11):
El Muchacho, yeah. Mhm.
>> Announcer (18:13):
And then El Gordo, the. The. I think that's a Russian
imperial. They do. Or just a. Maybe it's just an imperial
stout.
>> Kendall (18:20):
It's definitely an imperial style.
>> Julianna (18:22):
Yeah. Yeah. Okay, well,
let's talk about the limited
release, I guess, or maybe not, of
the Cosmic Trucker IPA.
>> Dave (18:33):
She's hazy.
>> Julianna (18:34):
She is
5.75%
ABV.
>> Dave (18:41):
That's a very specific number.
>> Announcer (18:43):
High specific gravity.
>> Julianna (18:45):
Only 20 IBUs.
She is a New England style hazy
IPA brewed with
fantasm and cascade
and citra hops, fermented
with cosmic Punch yeast,
Big punch, tropical fruit
juice and white grape. Soft body,
(19:07):
low bitterness. And on the lower side of
abv.
>> Dave (19:11):
You know, it's funny, a lot of times, those descriptions, I'm like,
whatever. When, when you said like
pineapple and then white grape.
>> Julianna (19:18):
Mhm.
>> Announcer (19:18):
I was like, yep.
>> Dave (19:19):
Right at that second, I was.
>> Julianna (19:21):
The white grape came out.
>> Dave (19:22):
Something that tasted like white grape.
>> Kendall (19:23):
I was like, yeah, dang, man, I like that. Um, the Cosmic Bunch,
it's ah, Omega Labs Yeast out of Chicago. It's
one of their strains. It gives a nice juiciness. I. I'm.
I'm really digging this. You know, it's. I would
not call it. Why are they calling it hazy IPA at 5 something
percent? It's just a hazy pale ale.
>> Dave (19:40):
And honestly, I don't.
>> Announcer (19:41):
Bargaining.
>> Kendall (19:42):
Mhm.
>> Dave (19:44):
I don't. I don't get the need to call it a New
England either. I don't. It doesn't
taste like a New England exactly to me because
there's. When I think New England
IPAs, I. I always go back to like
orange juice.
>> Julianna (19:59):
I know.
>> Dave (20:00):
And this is not that. This is a tropical, very
tropical hazy Pale Ale.
>> Kendall (20:05):
It's really good.
>> Dave (20:06):
Yeah, this is super. I mean, this is a
really.
>> Kendall (20:09):
I'm not familiar with the phantasm hops, but I like what they're
doing.
>> Julianna (20:13):
This is. Yeah.
>> Dave (20:15):
What do you think, Drew?
>> Announcer (20:16):
Pineapple, orange guava and, uh,
guava and a beer. You know, it's
quite tasty.
>> Dave (20:23):
I love the juicy, pure guava.
>> Announcer (20:25):
Love the, uh, the can art, you know, the.
Could see drinking this at a Dead concert.
>> Kendall (20:31):
Although. Yeah. Then haziness. Given a little more mouthfeel than we've had in
some of the other beers, we've had lately.
>> Dave (20:36):
Yeah.
>> Kendall (20:36):
Um, yeah, I don't think I could drink a lot of this. I'd get filled
up. But it's very flavorful.
>> Announcer (20:41):
It's closer to say. I'd say it's closer to a hazy than some of
the other ones that have been called hazy's.
>> Julianna (20:47):
Fair. Fair.
>> Dave (20:48):
This is a good starting off beer. I
would start with this, have. Have a
Pinterest. Then you start hitting that general admission
and you're.
>> Julianna (20:57):
Yeah, later. And you're. You're comfortable for the day.
>> Dave (21:00):
Yeah.
>> Announcer (21:00):
What would you eat with this?
>> Julianna (21:01):
Well, yeah, I was gonna say with this having the tropical
notes and the guava. What would you. Excuse me.
>> Announcer (21:07):
Jamaican jerk chicken.
>> Dave (21:08):
I would. Spicy, man.
>> Kendall (21:09):
Yeah, I would go spicy too.
>> Dave (21:11):
Yeah.
>> Kendall (21:12):
Yeah. Something Caribbean. That's an interesting twist.
Yeah.
>> Dave (21:15):
Yeah.
>> Julianna (21:17):
Okay, cool. No, Cool. And what
shall we rate this puppy?
Yeah. Okay. So
the, um, cosmic trucker. He's
EIPA from Good People Brewing. We are going to rate
a four.
And now I think it's story time.
>> Dave (21:39):
Ah, Uncle Kendall, tell us a story.
>> Kendall (21:43):
So this is from
Angelica stable of Fox News.
Um, um, single, um, Strawberry sells for
19.99 at a grocery store. But hey, what
the.
>> Announcer (21:54):
What?
>> Kendall (21:54):
Still cheaper than eggs.
>> Dave (21:55):
Not in Alabama.
>> Julianna (21:56):
What?
>> Kendall (21:57):
So a Tick Tock creator posted her experience of a single
strawberry that cost $20 at a Los Angeles area
grocery store. And the organic grocery store is
selling this very expensive food item.
The newest pricey offering. A single strawberry
for 19.99.
There's more.
>> Announcer (22:16):
I just caught $20.
>> Dave (22:17):
Yes.
>> Kendall (22:18):
Each Ellie Emmy strawberry is shipped from
Kyoto and is hand picked to have the perfect
appearance before it's packaged in its own case.
Um.
>> Julianna (22:28):
Oh, my God.
>> Announcer (22:28):
What happens to the. The ones that don't make the cut?
>> Kendall (22:31):
I don't know. M ten dollar strawberries,
they're picked in their prime and they hit store shelves within 24
to 48 hours. So that's pretty insane. They're coming from Japan
selling m them. Yeah. Gee, that's a
lot. These strawberries organic, which accounts
for 0.002 of Japan's production. Uh,
they're not sour or tart. And, uh, they are
(22:53):
preferred, uh, high quality strawberries in Japan are preferred
not to have sour tart flavors. Which is crazy because I like my
strawberries.
>> Announcer (23:00):
Still a little tartness. Yeah.
>> Kendall (23:02):
Yeah. So California strict a tick tock to document
their experience trying the single serving snack, including
Orange county food influencer and
content creator known as Lily.
Oh, Lily says. I couldn't stop thinking about
how many hours in my life I'd have to work to eat this
single strawberry. But hey, look how cute
it is.
>> Announcer (23:23):
I like the little Valley girl.
>> Dave (23:25):
What does she make per hour?
>> Kendall (23:27):
I mean, I don't know, but, you know,
she has to work a few hours to pay for this strawberry. Uh, well, she
is a food influencer.
>> Announcer (23:35):
That doesn't pay well, I guess.
>> Kendall (23:37):
Each strawberry is cultivated in Kyoto for seven
years to have the perfect symmetry.
What brilliant color and exceptional size. There's no
way a strawberry grows for seven years, right?
>> Announcer (23:48):
What, like, are you growing it in.
>> Kendall (23:50):
Like maybe the plant. Maybe they suspended animation.
>> Dave (23:53):
I think they. They cultivate the plant.
Yeah.
>> Kendall (23:59):
The smell is described as incredibly fragrant
and it tastes good and it smells incredibly
smell strawberry. And I'd go so far
to say it's perfect. Like, put it in the
dictionaries. The definition of perfect.
>> Announcer (24:13):
They're still quot Lily.
>> Kendall (24:14):
Yeah, there's some blood and lily here, it's a
particularly sweet floral, um,
so she understands it's a ridiculous price
to pay. But hey, she's buying the experience because it's
fun. Not going to
lie. She said it's a thousand out of ten.
So for the best eating experience, uh, the, the
(24:34):
vendors suggest not touching it with your bare
hands unless you plan to eat it within three to four
hours. Strawberries are very fragile and need to be
handled.
>> Dave (24:43):
You don't want to, you don't want to bruise.
>> Kendall (24:45):
Best to let them breathe at room temperature for 15 to 30
minutes to bring out the aroma and sweetness.
>> Announcer (24:51):
How does it survive the atmosphere of
going in a plane? And then up and down it puts.
>> Kendall (24:56):
I don't know, the most ridiculous thing I've ever heard.
>> Dave (24:58):
Here's the thing. Like, yes, that is absolutely ridiculous. But
pretty much every one of us here has
treated a beer in a similar fashion. Like, oh, you
let it warm up for a few minutes and, you know, let it breathe
and all that.
>> Julianna (25:11):
This is a strawberry.
>> Dave (25:13):
I get it. One strawberry just shows you,
like, when people don't have real problems.
Like, uh, this is.
>> Announcer (25:20):
This is what you la food
influencers.
>> Julianna (25:23):
Or you don't understand reality.
>> Dave (25:26):
I mean, I mean, hours. Would she have to work to
make $20? I mean, I mean, uh,
maybe she needs some better job skills. I don't know.
>> Julianna (25:34):
But, uh,
okay, this is, this is what is
wrong with society is you.
>> Kendall (25:42):
What is wrong with Gen Z?
>> Julianna (25:44):
Well, um, okay, I was. I mean, I was one of
the.
>> Dave (25:47):
Many things this is on the list.
>> Kendall (25:50):
It's not their fault. They were raised by Gen X
fair.
>> Julianna (25:54):
Okay.
>> Announcer (25:54):
I'm just glad that the millennials are getting a pass in this
instance.
>> Julianna (25:59):
Yeah, sure. But
seriously, seven year. I mean
like the perfect strawberry.
>> Announcer (26:06):
I, uh, I'm sorry, there's a joke
about seven year. Something um, in there.
>> Julianna (26:12):
Yeah, I'm sure. Just waiting to happen. Right.
I, I would not pay that much
for one, um, strawberry.
>> Announcer (26:19):
I wouldn't pay that much for a pound of strawberries.
>> Dave (26:21):
I'm gonna say this. I would do it once.
I would, I would pay 21 time.
And I would going into it knowing this is
not going to be worth $20 to me.
>> Announcer (26:32):
Would you, would you talk about it on, on the Internet?
>> Dave (26:35):
Yes, I would.
>> Kendall (26:35):
You put it on Tick Tock.
>> Announcer (26:36):
And this is why the company is doing it.
>> Dave (26:38):
Tick Tock.
>> Announcer (26:40):
It's brilliant market. We're talking about it
now and say I would never eat it. But I'm talking about it.
>> Dave (26:45):
You would eat it once we've talked about
it. Seven people in Alabama are going to hear about this
now. Okay, so that's seven more strawberries that might sell.
>> Announcer (26:54):
Hopefully we can kill it. You know, it's like when, you know when the
brands adopt the meme, you know, it kills the meme. Maybe
we, maybe we can kill the $20 strawberry.
>> Dave (27:02):
Kyoto want to send us each A$20
strawberry.
>> Kendall (27:06):
We will buy air freight.
>> Dave (27:07):
Yes. We will try them and give them.
>> Julianna (27:09):
A fair review and the amount of
money to send it airfree.
>> Dave (27:14):
I, I mean now if you will include a uh,
bottle of Japanese, uh, whiskey, uh,
with each one of those strawberries. Yes.
>> Julianna (27:23):
Okay.
>> Dave (27:24):
Then perhaps the review
would be a little more friendly.
>> Announcer (27:29):
What would you pair with a twenty dollar
strawberry?
>> Dave (27:35):
Uh, some of the. No, never.
I'm not even.
>> Julianna (27:38):
Yeah.
>> Kendall (27:38):
100 whipped cream. There you go.
>> Announcer (27:41):
There you go.
>> Julianna (27:41):
Wow. Wow. Okay, moving
on. Well, thank you. Good boy.
Kendall.
>> Dave (27:47):
Yes. That was a great story.
>> Julianna (27:49):
Interesting story time. Yes. Now
let's move on to another beer from
good people brewing in
um. Yeah, in Birmingham as well.
This one is going to be the dark
checklist vlogger.
>> Kendall (28:05):
You had me at dark check logger.
>> Julianna (28:07):
Okay.
>> Dave (28:07):
Check loggers, man.
>> Kendall (28:09):
The last couple years is blowing up, right?
>> Julianna (28:12):
4.2% ABV.
>> Kendall (28:14):
That's why this thing is so drinkable. It is amazing.
The so flavorful, so light
bodied. It's just
delicious.
>> Dave (28:23):
Just a little bit of, a little bit of crispy.
>> Kendall (28:26):
I love this style and they, they've done a good job of
it.
>> Julianna (28:29):
I mean our ancestors were onto
something good here.
>> Dave (28:33):
You know, these guys give break their run for
their money.
>> Announcer (28:37):
Whoa, whoa. Uh, okay,
they're still from Alabama.
>> Julianna (28:42):
No, but I'm saying this I. I am
so glad to see
pilsners and lagers and
all of the old school beer flavored beer.
Yeah, that's coming back around.
>> Kendall (28:55):
And there's a reason they've been around for hundreds of years.
>> Julianna (28:58):
Exactly.
>> Announcer (28:58):
Amen.
>> Julianna (28:59):
Exactly. And they just continue.
>> Dave (29:02):
What happened to pastry stouts?
>> Announcer (29:04):
Hey, now it's a dark
time.
>> Julianna (29:07):
That's. Yeah, that's. That's something we don't want to talk about.
Okay. So again, I
feel that this is another brewery that
has continued to, you know, do well, and
they weren't a flash in the pan, so to speak.
I mean, you know, obviously, if you go and find
their ipa, which we've had their IPA many times,
(29:27):
we know that it's a classic, blah, blah, blah. But to
try a couple of newer offerings. Yeah,
I mean, they're doing well.
>> Kendall (29:35):
They've always done really good dark beers.
>> Julianna (29:37):
Yes, true, true, true.
>> Kendall (29:39):
It's part of their, I'd say, heritage. Besides their
IPAs, their dark beers were fantastic. And this
is such a good drinking beer. I can't believe it's 4 something
percent. Oh, my gosh. I would just crush
liters of this and that.
>> Julianna (29:52):
Uh, nice crisp ending is
just.
>> Kendall (29:56):
Oh.
>> Julianna (29:56):
Uh, it just. It's a nice
finish. It doesn't linger. It's just.
Yeah. Like, to me, that's what a good beer is all
about, you know? Whiskey. Yes. I'd
like to have it linger on the tongue a little bit
and, you know, and keep the memory
alive. But with a good beer, I. I want
(30:16):
to taste it and I want to be done, and I don't want to have any weird
aftertaste.
>> Kendall (30:20):
And this, that little bit of chocolate just kind of hangs
out.
>> Announcer (30:23):
Yeah, yeah.
>> Kendall (30:26):
But, uh, it is a super clean
finish.
>> Announcer (30:29):
I really want a piece of pecan pie right
now.
>> Dave (30:33):
I was. So I don't know why
being allergic to pecans. Do not want pecan pie,
but some sort of dessert I
think would pair really well. Like,
even just some, like, homemade ice cream or something.
>> Kendall (30:47):
Do you blow up like a balloon or does it just kill you?
>> Dave (30:49):
Um, my tongue starts to itch, and then it
starts to swell and sort of get.
>> Announcer (30:54):
Closes the airway.
>> Dave (30:55):
Yeah.
>> Announcer (30:55):
Yeah.
>> Kendall (30:55):
Oh, that's not good.
>> Announcer (30:56):
No. Well, I'll keep the.
>> Dave (30:59):
Now, you all know my kryptonite, so.
>> Announcer (31:01):
I'll bring you, like, buttermilk pie instead.
>> Dave (31:03):
So here's the thing is Juliana has some pecan
extract in the fridge that she's kept for years for a
regular sort of, you know, just to let me know.
>> Julianna (31:13):
I'm so subtle. It's so great. Okay.
>> Kendall (31:16):
Blink once if you need help.
>> Julianna (31:18):
Yeah, exactly. Um, so what shall
we rate that? I. Yeah.
>> Dave (31:24):
Oh, wow. All right.
>> Julianna (31:25):
Yep. That's what I was thinking too. Okay.
So from Good People, the Chuck
Dark Lager is a wonderful
four. A five rather.
>> Dave (31:35):
Sorry, try to
cheat.
>> Julianna (31:42):
I mean, when we think of Good People though, they
were always the one
from Alabama that. Well, one of a couple
that we always just went to.
>> Kendall (31:52):
Yep.
>> Julianna (31:52):
Right.
>> Kendall (31:53):
Yeah. Yeah. I think way back in the day, Good People
was definitely considered Alabama's brewery.
>> Dave (31:58):
Yeah.
>> Kendall (31:59):
I mean Straight to Ale was strong, but everybody was a
Good People fan.
>> Announcer (32:02):
Well, and Good People I think has the highest production too, like,
of.
>> Kendall (32:07):
Course, but they, they definitely were everywhere. No, uh, back in
the day.
>> Julianna (32:11):
Yeah. Yeah. And I mean, and that I
just was like checking in locally. There's still
a little bit left of that Dark Check lager at Woodland Wine
Merchant. So, you know, it's good.
To be continued in a minute.
Welcome back, folks.
How's everyone doing?
>> Kendall (32:30):
Wonderful.
>> Julianna (32:31):
Yeah. I'm so angry. Why are
you so angry?
>> Dave (32:35):
Just all the terrible beer we've
had so far.
>> Kendall (32:41):
What show are you doing?
>> Julianna (32:42):
Yeah, really? Huh. Where are you at? I'm just over
here apparently. Okay
folks, thanks for.
>> Kendall (32:49):
He's just playing with his buttons,
isn't he though?
>> Dave (32:56):
Yes. That hound
tooth Speedo may come out after all.
>> Julianna (33:02):
Everyone, thanks for staying with us today.
So what we did was we kind of went
in the time machine. It went back to a few years
ago or many years ago and
revisited some breweries from Alabama that we
have tried and tasted and rated
beers on from years ago. Now we're doing an
updated version of that. So right
(33:25):
before the break we were talking
about, um, good people. Now we're going
to move to straight.
>> Announcer (33:32):
To ales and we're also good
people.
>> Julianna (33:35):
Just for the record, they are, um, too much
information.
Hello, Reverend Mark.
Um, whoa. What?
>> Dave (33:46):
No, I'm just trying the thing.
>> Julianna (33:48):
Okay, so we're moving to straight to Ale.
And as. Yeah, good old boy Dave is doing, we
are going to talk about the Juicy
Bunny.
>> Dave (33:58):
Pale Alex, what's the ABV
on this dog bunny?
>> Julianna (34:03):
I mean, what are you calling me?
>> Dave (34:06):
It's gonna be awfully rough on the beaver, I'm afraid.
>> Julianna (34:10):
So the juicy bunny is 6.2%
ABV.
And
um,
let's see.
>> Kendall (34:22):
It's a big.
>> Julianna (34:23):
Yeah, it's not telling me about the
hops on it.
>> Dave (34:27):
Big ch.
>> Announcer (34:28):
Sharp teeth.
>> Julianna (34:31):
Uh, wow. Okay.
>> Kendall (34:34):
Mhm.
>> Julianna (34:36):
So it's kind of soft on the pallet while packing a
hop forward aroma punch
um, they're calling it their version
of a New England ipa. It's not
hazy. Okay, listen to me, listen to me, listen to me.
It is not hazy, but still juicy and
tropical fruit forward hops
(34:58):
and citrus notes.
>> Kendall (34:59):
That's. That's true.
>> Julianna (35:01):
Bringing orange, grapefruit
and peach.
Wow.
Tell me how you really feel. Good old boy.
Dave, I'm
so angry. Okay.
>> Kendall (35:19):
I'm definitely getting the peach. I mean,
there's something a little off about this, though.
The bitterness is a little.
>> Dave (35:27):
It's hard.
>> Announcer (35:28):
Yeah.
>> Kendall (35:28):
Um, yeah, it's. There's something is just not working
on this one.
>> Dave (35:32):
The bitterness kicks in too early.
>> Kendall (35:33):
And it stays and it stays and it just.
>> Announcer (35:37):
Not in a good way.
>> Kendall (35:38):
No.
>> Dave (35:39):
Yeah.
>> Kendall (35:40):
I mean, the aroma is great.
>> Dave (35:43):
I mean, I've been married 10 years and I haven't had this much
bitterness.
>> Kendall (35:48):
Yeah. I mean, wow.
It's. It's got a good flavor through the middle, but then from the
middle just all the way through the aftertaste, it's just bitter, Bitter,
bitter.
>> Announcer (35:56):
Yeah.
>> Dave (35:56):
Ah.
>> Kendall (35:57):
And it's not a good bitterness.
>> Dave (35:58):
Not going away. And it's.
>> Kendall (36:00):
Nope.
>> Dave (36:01):
It's kind of bugging me.
Okay.
>> Kendall (36:04):
I don't like these. I love these guys. Yeah.
>> Dave (36:07):
I don't like this beer.
>> Julianna (36:09):
Color wise, is this.
>> Dave (36:11):
No, man, it's. It's. I don't even know what. I don't even know
why they would.
>> Kendall (36:15):
It's.
>> Dave (36:15):
Whatever they're saying, it's not New England.
>> Kendall (36:19):
It's. It's got just that
assertive, aggressive bitterness like an old
school stone beer, uh, has.
>> Dave (36:26):
Yeah. This is a West coast
something.
>> Announcer (36:29):
I don't know. But not.
>> Dave (36:31):
This is like Green Flash without the caramel malt.
>> Julianna (36:35):
No, no.
>> Announcer (36:37):
It tastes to me like they screwed up a beer and threw a bunch of hops in
it.
>> Julianna (36:40):
And when I think of straight to ale,
I think of the monkey knot.
>> Kendall (36:45):
Oh, yeah.
>> Julianna (36:45):
You know, such a good.
>> Dave (36:47):
That was amazing beers.
>> Julianna (36:49):
Yeah, you know, that was classy
and classic. And then they had the.
They had their brother Joseph's,
um, Dubel, too, or
double. And that was. That was
nice, too. And I just. Oh, wait, wait, wait, wait. Wasn't
there.
>> Kendall (37:06):
That is still nice. I had a friend give me a can of the
Brother Joseph's a couple weeks ago. Yeah.
>> Julianna (37:12):
Yeah.
>> Kendall (37:12):
That double's drinking so good.
>> Dave (37:14):
Yeah.
>> Julianna (37:15):
Um, and then there was the,
um, shot. Ah. At the Devil.
Shot at the something.
>> Dave (37:20):
Oh, uh, yeah.
>> Julianna (37:22):
Stout at the Devil.
>> Dave (37:23):
Stout at the Devil.
>> Julianna (37:24):
Yeah. Yeah.
>> Dave (37:25):
I knew there was devil beers.
>> Announcer (37:28):
I. I love their tap room. You know, like to
say it's A, uh, it's a cool event to say Yellow Hammers right across the.
The pavilion from them. Like, it's a great place to visit.
>> Kendall (37:37):
Definitely worth a visit to Huntsville. Now you can go see the Rockets and
drink great beer.
>> Announcer (37:40):
Yeah, the Rockettes, just not this.
>> Julianna (37:43):
No particular.
>> Dave (37:44):
Oh, the rocket. Not the Rockets. Okay.
Sorry.
>> Announcer (37:48):
Space.
>> Julianna (37:48):
Huh?
>> Announcer (37:49):
Space rockets.
>> Dave (37:50):
Okay, well, what do you
want to rate?
>> Julianna (37:53):
Juicy Bunny, which is a cute
bunny on the can.
>> Dave (37:58):
I'm going here, man.
>> Julianna (37:59):
Okay.
>> Announcer (38:00):
It's, uh, generous.
>> Dave (38:01):
Awfully rough on the beaver, I'm afraid.
>> Julianna (38:04):
The Juicy Bunny. We are going to rate
a, uh, two.
Wow. I hear Juicy Bunny
and I think Bad Bunny.
>> Dave (38:15):
I think the Big Bunny Motel.
>> Julianna (38:17):
You know, the guy, the bands, the
thing.
>> Kendall (38:21):
Bad Bunny. You don't know Bad Bunny?
>> Julianna (38:23):
Really? You don't know Bad Bunny? How do I know Bad Bunny
and you don't know Bad Bunny?
Um, I'm not.
>> Dave (38:30):
Maybe he only knows Good Bunnies. I don't know.
>> Announcer (38:32):
Yeah, I try to associate with. With only fine
moral and upstanding the.
>> Kendall (38:37):
Oh. I mean, as an older Gen Xer, the only way I know what's
current is if they played on Saturday Night Live, then I
know who they are.
>> Dave (38:44):
Wow.
>> Kendall (38:45):
And Bad Bunny was on Saturday Night Live?
>> Julianna (38:47):
He was.
>> Kendall (38:48):
He was great.
>> Julianna (38:48):
Yes. Okay.
>> Announcer (38:50):
I stopped watching Saturday night live about 10 years ago, so
that probably would explain, uh.
>> Kendall (38:55):
So it's. It's a fun cast.
>> Julianna (38:57):
Okay, moving on. Let's
go to another beer from straight to ale.
And this one is called the Chill Pills
Pilsner.
>> Kendall (39:06):
Oh, it smells good.
>> Julianna (39:07):
So Chill Pills is their take on the
most popular beer style in Z
world. Originally brewed in the city of Pilsen in
1842, which
is crazy to think that they were brewing beer back
like. Anyways, this style
refrigeration. This style was
widely imitated and now makes up
(39:30):
90% of the beer consumed
around the world.
I can't believe that.
>> Announcer (39:38):
A lot of rice.
>> Julianna (39:39):
Yeah. Refreshingly crisp and easy to drink. This beer is
perfect for any weather. Enjoy while camping,
tailgating, barbecuing, or pair with your favorite
foods.
>> Dave (39:47):
I don't know if it's perfect for the dead of winter, but
other than.
>> Julianna (39:51):
That, this is
4.5% ABV.
>> Kendall (39:56):
Tastes like it's more. There's a. This thing has a
huge malt backbone. I mean, it's. It's
very malty for a Pilsner, but there is
a little balance on the bitter side. But I like it. It's
an interesting flavor. I'm really curious about
what they put in this and especially what hops they use.
>> Dave (40:13):
Weird. There's.
>> Kendall (40:14):
It's not a standard pilsner. If you're thinking you're getting a regular pilsner,
you're not. But I still like it.
>> Announcer (40:18):
Tastes buttery to me.
>> Julianna (40:22):
And they say to pair this with salads
and salmon.
>> Dave (40:26):
I don't know if I get buttery, but, yeah, I get,
like, not sour
or. Or anything like that, but like,
almost. I don't even. I
don't even know how to say it, but it's. It's almost
like. Like tart
in a way, to me.
>> Kendall (40:44):
Off. Yeah, I'm not getting
tart or buttery. I'm just getting a little creamy.
Very malt. Forward. I.
I see what you're saying. There's something there. And I don't know if that's, uh, a
leftover characteristic from fermentation,
but you.
>> Julianna (41:01):
Don'T know if you necessarily don't like it or just sort
of like, did.
>> Announcer (41:04):
They mean to do that?
>> Julianna (41:05):
Yeah, yeah.
>> Kendall (41:06):
That's what I'm trying to figure out.
>> Dave (41:08):
This batch get a little weird with that last beer.
You know, now that I'm tasting this one, I'm
like, dang, man, is something going
on? Like, is this what they were
shooting for? And it's not.
Because this one, like, the last beer, I did not
like this one. I actually kind of like the
flavor.
>> Kendall (41:29):
Yeah.
>> Dave (41:29):
But trying to wrap my mind around it
just being a pilsner is
where the conflict is happening.
>> Kendall (41:37):
Yeah. I think they could just call this an American lager,
and we'd be.
>> Dave (41:41):
And maybe it's rice or something, uh, maybe that I'm
tasting or. I don't know. But it's. It's. There's
something.
>> Kendall (41:47):
Honestly, it. It's got some of the
flavors those old school American
lagers have. Like, I'm thinking
hams.
Pbr. Yeah.
>> Dave (41:59):
Yeah.
>> Kendall (42:00):
Old school. Old style. It's got that old
school American flavor to it where it just. There's a
little something there. You're like, what am I tasting here? But, yeah, I'm gonna keep
drinking it because, yeah, you give me. You give me a six pack of old Style,
I'm gonna crush it.
>> Dave (42:12):
Right.
>> Kendall (42:13):
But, um, yeah, there's. I think I would call this
a legacy American lager.
>> Dave (42:17):
You said this is 4, what,
4.55. Okay, so it's
right in the wheelhouse.
>> Julianna (42:24):
Yeah. Yeah, it is.
>> Dave (42:26):
Yeah.
>> Kendall (42:27):
Yeah, I'm digging it. It's. It's. It's almost an
homage to those old school cheap beers.
>> Dave (42:34):
I think it's just. Yeah. Being able to Wrap your mind
around like what they're trying to do, you
know.
>> Julianna (42:40):
Now, since we met
Straight to Ale years ago, they are
also into
distilling.
>> Kendall (42:50):
Oh, yeah, that's cool.
>> Julianna (42:52):
So they make an absinthe, a spiced rum, a
whiskey, a gin and a vodka.
>> Dave (42:58):
Um, I
would be most interested in trying
the absence same.
>> Julianna (43:06):
And then they also have a karaoke
bar called Libs
Lips Lounge.
>> Dave (43:13):
You had me and then you lost.
>> Announcer (43:14):
That I did not notice the last time I was
there. Probably for the best.
>> Dave (43:19):
I wish I could believe that.
>> Kendall (43:20):
Drew.
>> Announcer (43:21):
I spent most of my time at Yellowhammer.
>> Dave (43:23):
You are a karaoke guy. Uh, with that deep
basso virtuoso voice.
>> Julianna (43:29):
And then they also have a decent looking kitchen
with like tacos and pretzels.
>> Dave (43:34):
Do they do opera karaoke anywhere?
>> Announcer (43:38):
Not by choice.
>> Dave (43:39):
Apraoki.
>> Kendall (43:42):
I think you just invite something. Dave,
go open an apraoki bar.
>> Dave (43:48):
I think that might be.
>> Announcer (43:50):
I think it has to be in Tokyo.
>> Dave (43:51):
Yeah, yeah.
>> Julianna (43:53):
Wow.
>> Dave (43:53):
Or Milan. There you go.
>> Julianna (43:56):
Okay.
>> Announcer (43:56):
Outside La Scala. Totally. They beat it up.
>> Dave (43:59):
They win. Yeah.
>> Kendall (44:00):
Wow.
>> Julianna (44:01):
Okay. Um, so
in terms of pilsners, the mouth
feel on this is a little
creamy for me.
>> Kendall (44:13):
Yeah. I think Pilsner is a terrible name for this beer.
>> Julianna (44:15):
Okay.
>> Kendall (44:16):
Uh, it's just because when I hear pilsner, I'm thinking
German or Czech or, you know, this is. This
is old school American pilsner.
>> Julianna (44:23):
Okay.
>> Announcer (44:24):
So would you pay 1415 for
a six pack of this? When you can get a six pack.
>> Kendall (44:29):
Of PBR for this, should be a ten dollar six pack,
but those are hard to find these days.
>> Julianna (44:35):
Do they even exist? I mean.
Anyways. Okay.
Um, we are going to
rate this chill
pills a three from
straight to Alex.
Okay.
>> Dave (44:53):
Yeah, I could drink that. I could, yeah, drink a few of those.
>> Announcer (44:56):
But I wanted to like that one. I wanted to
not like the first one, if that makes any sense.
>> Dave (45:02):
Sure, I get it.
>> Julianna (45:03):
Sure.
>> Dave (45:03):
I'm with you.
>> Julianna (45:04):
Okay. Well now, last but certainly
not least, we are going to move to
Yellowhammer. Now, Yellow
Hammer is also in Huntsville and like good old boy
Drew was saying is very close
to like literally a stone
throw from straight to ale.
And like straight to ale. They
(45:26):
also make spirits now as well
as beer. Did you guys
know that?
>> Kendall (45:32):
Yeah, I did not.
>> Julianna (45:33):
Yeah, yeah, yeah. They have a
vodka, a rum, a
95 spirit,
which looks like it's a whiskey
ish of sorts. Um, they got a
bourbon and they got a single malt whiskey as
well. But this first
(45:53):
beer that we are going to talk about
is the T minus
Tangerine kolsch. This is
5.0%
ABV. It is inspired by the
famous powdered orange drink sent to
space with America's first
astronaut.
>> Dave (46:13):
Okay, I'm glad you said that.
>> Announcer (46:17):
It's very tangy.
>> Dave (46:19):
Yes. There is definitely an, um,
artificial note at
the very back end of this to me.
>> Julianna (46:28):
And the can does have, you
know, it looks like Saturn, except with the tangerine.
>> Announcer (46:34):
Yeah.
>> Dave (46:35):
As long as it doesn't look like Uranus.
>> Kendall (46:36):
I like this. Yeah, this is a summer
crusher. I think the flavor is pretty good. It's a super
clean beer.
>> Dave (46:43):
Yeah, no, I like it. But do you get that
note at the very end?
>> Announcer (46:47):
It's more of the front to me. The, the tangerine,
the fake orange.
>> Dave (46:51):
Well, no, like, I actually think the, the
tangerine tastes pretty legit. I think it's where it
transitions into just being a
Kolsch. Like where the, where the citrus ends
and it meets the, the rest of the beer.
There's just this kind of weird note like right there.
>> Announcer (47:08):
Uh, like a drop off kind of.
>> Dave (47:11):
Yeah, Yeah, I liked it.
>> Kendall (47:13):
Yeah, I'm really digging it. I did not think it, you
know, when I saw Tangerine Kolsh, it's like, I didn't think I was gonna like that.
>> Dave (47:19):
Kolsch is a very interesting beer.
>> Kendall (47:21):
Yeah, they're either really good or they're really bad. Yeah, it's
hard to be in between with a Kolsch, but they. This is
a really clean beer. Uh, the flavor, you know, it
does have that tangy, that little tanginess which I
kind of like. Uh, when I was a kid, I love thing.
>> Dave (47:35):
Did you?
>> Announcer (47:36):
Yeah, I was a country time lemonade boy myself.
>> Kendall (47:39):
I was all about a little country
time astronaut.
>> Announcer (47:43):
There you go. Oh, did you also like
the freeze dried ice cream then?
>> Kendall (47:48):
Yes.
>> Announcer (47:48):
Yes.
>> Julianna (47:49):
What?
>> Dave (47:50):
I had that once. That's never.
>> Kendall (47:53):
It's kind of weird, but you know.
>> Dave (47:55):
I had it on a field trip to Huntsville at
the NASA where you go and you could buy astronauts in.
>> Announcer (48:00):
Space and rocket center.
>> Kendall (48:01):
Yeah.
>> Dave (48:02):
Say like freeze. Yeah, it's so it was like
Neapolitan ice cream, but it was freeze dried
like powder basically. Yeah.
>> Announcer (48:09):
You eat it with a, like a, like a stick, a
chopstick stick or you know, like.
>> Dave (48:14):
Okay, we need it. Okay, what are we going to rate the T
minus a, uh, three. Three? Yeah,
three.
>> Julianna (48:20):
Okay. Last but not least, we're going to talk about
the rebellion again from Yellowhammer. This is
a red lager, 5.4% ABV.
Inspired by German brewing traditions, but a true
American hybrid.
>> Dave (48:33):
That is dang Good.
>> Kendall (48:34):
That is really good. I love red lagers. Back in the day, linies
made one. Loved it.
>> Dave (48:38):
Yeah.
>> Julianna (48:39):
And you don't see these that much though.
>> Dave (48:41):
Yeah.
>> Kendall (48:41):
Uh, nobody makes red lines.
>> Dave (48:42):
All right, we're gonna rate it a four.
>> Julianna (48:43):
Okay. We are rating it at four.
Okay. This was a great episode.
>> Kendall (48:49):
Yeah. Good job. Old school Alabama beer.
>> Dave (48:51):
Uh, yeah.
>> Julianna (48:52):
All right. Good old boy Kendall, thanks so much for being with us
today.
>> Kendall (48:55):
Being here, it was great.
>> Julianna (48:57):
Good old boy Drew. Thanks so much for being here.
>> Announcer (48:59):
I will be back after I get done in
Alabama.
>> Julianna (49:03):
Gooda boy, Dave.
>> Dave (49:05):
Bye.
>> Julianna (49:05):
Uh, this is good old
gal Juliana. Keep on chuggling and catch you next
time.
>> Announcer (49:13):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
button. Give it a little tappy.
>> Julianna (49:23):
Tap, tap, taparoo.
>> Announcer (49:25):
The easiest way to listen to our show is to ask Siri,
Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback
and you can reach us at info@sipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle at Sip,
(49:45):
Suds and Smokes. And our Facebook page is
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Do us a favor, take the time to rate this episode. If you're
listening to us online, that's a big help to us and we
(50:05):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
>> Dave (50:17):
Mhm.
(50:40):
Mhm.
>> Kendall (51:00):
This has been a one Tanhan production of
Sips, Suds and Smokes, a program devoted to
the appreciation of some of the finer slices of
life from the dude in the basement studio videos, your
host, the good old boys. We'll see you all next time.
On the next episode of Sips, Suds, and
Smokes.
>> Julianna (00:03):
Today's episode is going to wrap itself around
a few breweries from our neighboring state to the
south.
>> Kendall (00:10):
Alabama Roll
Tide. The Alabama craft beer
we'll be tasting and discussing today are from
Avondale Brewing in Birmingham,
Alabama, the Aokipa
and General Admission American Light
Lager from the good people at
Good People Brewing in Birmingham, Alab, a
(00:32):
Cosmic Trucker Hazy ipa. And
Ooh, a Czech dark lager from
Straight to Ale in Huntsville, Alabama,
Juicy Bunny Pale Ale and Chill Pills
Pilsner. And also from
Huntsville, the Yellowhammer Brewing T
minus Tangerine Kolsch and Rebellion Red
Lager. We'll be right back
(00:54):
after.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
Suds. Uh, Suds.
>> Dave (01:51):
Suds.
>> Kendall (01:52):
Uh, it's time for more suds.
>> Julianna (01:54):
Uh,
hello?
>> Dave (01:57):
Hi.
>> Julianna (01:58):
Hello? Anybody there? Hello?
>> Dave (02:01):
No one's here.
>> Kendall (02:01):
Hello?
>> Dave (02:02):
You know, prank call, prank call,
whatever.
>> Julianna (02:07):
Folks, this is another Suds
segment where we say beer is
like a box of chocolates. It's all good until you get
to the one with the strawberry cream in it.
>> Announcer (02:18):
I like the strawberry cream.
>> Dave (02:20):
That's the worst flavor.
>> Announcer (02:21):
So maple nougat.
>> Dave (02:23):
I. So no, we'll get into that.
>> Kendall (02:25):
That's one of my favorite flavors.
Love maple.
>> Announcer (02:29):
Next you're gonna tell me you Mosaic hops.
>> Dave (02:31):
So
I was wondering, like, when I was. When I put that
together, do you think any brewery has
done a Russell Stover stout
collection?
>> Kendall (02:45):
No, but that's a brilliant idea.
>> Announcer (02:47):
That is a brilliant idea.
>> Dave (02:48):
I think they were out of Kansas City. So, like, somebody.
Somebody in Kansas City. Some brewery. You,
uh, need to think, uh, of that. Yeah.
>> Announcer (02:57):
Wonder what they charge for the licensing.
>> Julianna (02:58):
Wasn't there a Russell Stover plant here in Tennessee?
>> Announcer (03:01):
Yes.
>> Dave (03:02):
Yeah.
>> Julianna (03:02):
Okay.
>> Announcer (03:03):
On the way to Alabama.
>> Dave (03:04):
Yeah. They got bought out by Lints, though,
so L.
>> Julianna (03:11):
Huh. Huh. Interesting. Okay.
>> Dave (03:14):
Well, way too neutral.
>> Julianna (03:16):
I'm, um. Good old gal Juliana, in case
you didn't know. Joining me today at the table is.
>> Dave (03:22):
What you chewing on, good old boy?
>> Julianna (03:24):
Kendall.
>> Kendall (03:26):
Hello. Well, I don't even know where to go without
the chocolate because you don't mess with the Swiss Chocolate Mafia.
M. That's true.
>> Julianna (03:34):
You don't.
>> Dave (03:35):
Swiss miss good old boy Drew.
>> Julianna (03:37):
Hi.
>> Announcer (03:38):
Hello. I'm not going to mess with the
Swiss Chocolate Mafia or the Swiss Roll
Mafia or the Swiss Army
Mafia.
>> Dave (03:47):
Swiss army knife.
>> Julianna (03:48):
Gotcha.
>> Announcer (03:48):
Especially that one.
>> Julianna (03:49):
Okay. Speaking of.
Well, M Logo.
>> Dave (03:54):
What are we speaking of at this point?
>> Julianna (03:56):
Is that a knife?
>> Announcer (03:57):
No, no, it's a c. No, but.
>> Julianna (04:00):
But I mean, what do they make?
>> Announcer (04:03):
Oh, uh, they make, uh.
>> Julianna (04:05):
Are they knives?
>> Announcer (04:06):
Well adjusted young, uh, men.
>> Dave (04:10):
He is a boys.
>> Julianna (04:13):
Oh.
>> Dave (04:13):
He is a. An educator.
>> Julianna (04:17):
Why was I thinking that?
>> Dave (04:18):
That was like a case knife is.
>> Announcer (04:21):
Probably what you were thinking.
>> Julianna (04:21):
Yes, that's what I was thinking. Okay. I'm sorry.
>> Announcer (04:24):
You're just fine.
>> Dave (04:24):
And his cutting wit.
>> Julianna (04:27):
Ah.
>> Kendall (04:27):
Uh, that one.
>> Julianna (04:28):
That's it.
>> Announcer (04:29):
Well done.
>> Julianna (04:30):
Very good. And then
there's Mr. Blue Tick himself. Good old
boy.
>> Announcer (04:35):
Titillating Mr. Blue
Sky.
>> Julianna (04:39):
Yeah, My Blue Tick. He's wearing blue
tickets.
>> Dave (04:43):
Yes. My ticks are of all colors,
though.
>> Julianna (04:50):
That explains so much. But anyways,
yeah, okay. Over
the many, many,
many, many, many,
many, many, many, many years that we've been doing
this show, we have covered beer from pretty
much every state,
(05:12):
as well as beers from around the world.
Today we're going back, we're going in the time
machine, and we're gonna go back to some breweries that
we tried in past seasons to see what they've got
going on these days. Like, how are they doing?
Are, uh, they still making beer? If so,
is it better? Is it worse?
>> Dave (05:31):
Is it Meh Seltzers? Do they have
THC drinks and RTDs and.
>> Julianna (05:37):
Yes. Now, specifically, today's
episode is gonna wrap itself around a few
breweries from our neighboring state to the South.
>> Kendall (05:46):
Alabama Roll Tide.
>> Announcer (05:49):
Back to Alabama.
>> Julianna (05:51):
I know, right?
Good old boy Kendall, please tell us what
today's lineup is.
>> Kendall (05:58):
The Alabama craft beer we'll be tasting and discussing
today are from Avondale Brewing
in Birmingham, Alabama, the
Aokipa and General Admission
American Light Lager from the
Good People at Good People Brewing in Birmingham,
Alabama, Cosmic Trucker Hazy
ipa, and, ooh, A, uh, Czech Dark
(06:21):
Lager from Straight to Ale in
Huntsville, Alabama. Juicy Bunny Pale Ale
and Chill Pills Pilsner. And
also from Huntsville, the Yellowhammer Brewing.
T Minus Tangerine Kolsch and Rebellion
Red.
>> Dave (06:36):
Lager Didn't
Straight to L. Weren't all their beers originally named
for, like, devils and space things?
>> Announcer (06:45):
I remember a lot of space things. Definitely a lot of
Leica.
>> Dave (06:50):
I remember Leica. Uh, but I thought there was some devil stuff, too.
>> Announcer (06:53):
I mean, their. Their logo is very, like,
devilish.
>> Dave (06:56):
Straight to Ale. Straight.
>> Julianna (06:57):
Well, but aren't they the snake handlers? No,
that's good people. Okay.
>> Kendall (07:02):
Yeah. When I think Alabama beer, there are only
two breweries that really stand out, and it's good people.
And, um, who we just say,
uh, Straight to. Straight to Ale.
>> Dave (07:12):
Yeah.
>> Kendall (07:12):
Yeah, they were. They were the ones that invaded
Nashville in 2012, it felt like. And that. That
was Alabama beer to me.
>> Dave (07:19):
Yeah.
>> Announcer (07:19):
100.
>> Julianna (07:20):
Okay. Um, good old boy
Drew, why don't you give us the suds ratings for today?
>> Announcer (07:25):
We'll be discussing and rating these Alabama beers with these
suds ratings, plus our signature belching sound.
Here are Those ratings now. 1.
That sucks. Give me anything but a reason for good ol boy Mike
to make fun of Alabama. He doesn't need
much.
>> Julianna (07:41):
No.
>> Announcer (07:42):
2. Was that a belch or the mating.
>> Dave (07:45):
Call of the yellowhammer, the
state bird of Alabama?
>> Announcer (07:50):
Three.
>> Kendall (07:51):
Ah.
>> Announcer (07:51):
Uh, what a relief. Good old boy Dave isn't wearing his houndstooth
Speedo today. Or is he?
I guess we might not find out.
>> Dave (08:00):
Until after the show. Show the after
party.
>> Announcer (08:07):
Don't go there for a body.
Really should not make that sound while kissing a first
cousin. Or really other.
>> Dave (08:15):
Or any cousin. Yes.
>> Julianna (08:17):
Oh, boy.
>> Announcer (08:19):
Five. Listen to that. Hang time. Give
me one more Roll Tide.
>> Kendall (08:25):
Uh, Roll Tide. That was hard for you to
say, wasn't it?
>> Announcer (08:28):
I. I do believe I just threw.
>> Dave (08:30):
Up a little in her mouth. Wow.
>> Announcer (08:32):
And the end.
>> Dave (08:33):
I haven't even tried the beers yet.
>> Julianna (08:34):
Oh, boy. Okay.
>> Dave (08:36):
Good job, Drew.
>> Julianna (08:38):
Yes.
>> Dave (08:38):
Good job, everyone.
>> Julianna (08:40):
And we're done.
>> Dave (08:41):
All right. Thanks, everyone, for coming.
>> Julianna (08:43):
Let's. Yeah, no, I guess we got to get to some beer now.
I guess we do. So first up, we're going to talk
about Avondale Brewing. When I think
of Avondale Brewing, I do think of, uh, the
elephant logo and I think
of Miss Fancy's triple
in terms of, like, old school beers, which they still
(09:03):
have on tap today.
>> Kendall (09:05):
Wow.
>> Julianna (09:06):
Yeah. However, in looking
at their website, things have progressed for them.
Um, they have a concert
venue there, and they have a lot of really
interesting bands playing. I mean, again,
this is Birmingham. I know. They also
have a decent amount of good people beer on
(09:26):
tap in their tap room.
>> Kendall (09:28):
That's cool.
>> Julianna (09:29):
Yeah.
>> Kendall (09:29):
Very cool of them.
>> Julianna (09:30):
Yeah.
>> Announcer (09:30):
Good friends. Good people.
>> Julianna (09:32):
Maybe. I know. So that's kind of cool. So the first
beer that we're going to talk about from them is the
AOKIPA
6.8% ABV. This is a juicy
IPA that drinks real easy with big pineapple and tropical
fruit notes. The perfect IPA for the I
don't drink IPA drinker.
>> Dave (09:52):
I don't agree with that last statement, but I think it's.
It's a nice ipa.
>> Julianna (09:56):
Okay. Good color.
>> Kendall (09:58):
Um, I'm really digging this beer.
>> Dave (10:00):
Yeah, it's.
>> Kendall (10:01):
It's. It's not hazy.
>> Dave (10:03):
No.
>> Kendall (10:03):
I'll say that there might be a little. But it's not that full, heavy
feeling. It's. It. There's a little bit of drinkability there, but the
balance of the hops with the malt is
just perfect. This is an IPA that I could just
crush a lot of.
>> Dave (10:15):
But this is an IPA for ipa. Like lovers,
though. I mean, this is. You got to be an IPA guy.
>> Kendall (10:21):
It's. It's got hints of those old school.
There's bitterness there, for sure.
>> Dave (10:25):
Exactly. And it's.
>> Kendall (10:26):
It's a nice bitterness. Just kind of
dances on the tongue and hangs out a little bit, but. Wow,
I'm loving this.
>> Dave (10:33):
This takes me back to losing on.
>> Announcer (10:36):
The third Saturday in October.
>> Dave (10:37):
Yes.
>> Kendall (10:38):
Sorry.
>> Dave (10:39):
I'm not an Alabama fan. Dude, I don't know what you're implying.
>> Julianna (10:42):
Here, but, uh, just because he's got family
from there.
>> Dave (10:45):
Yeah, I got family from here, too.
>> Julianna (10:47):
I mean, do you honestly think I would marry somebody that was
originally from that state?
>> Announcer (10:51):
He might have kept it, you know, on the DL.
>> Julianna (10:53):
Uh, I would find out.
>> Announcer (10:56):
Fair.
>> Julianna (10:56):
No fair. Okay. I'm from the Northeast.
>> Announcer (10:59):
He's saying Roll Tide a lot.
>> Dave (11:01):
I'm not worrying. I haven't said those two words
this whole day.
>> Kendall (11:06):
Roll Tide. Yeah, it's
Stephen Hawking.
>> Julianna (11:10):
Yeah.
>> Dave (11:11):
Listen, if a famous British
astrophysicist Light. Just happens to
like a team from.
>> Announcer (11:18):
Alabama, uh, known for his. His
football savvy.
>> Dave (11:22):
He was.
>> Announcer (11:22):
He.
>> Kendall (11:23):
Well, that sounds a genius.
>> Dave (11:24):
He was. Maybe he knew something you don't.
Drew, do you ever think of that?
>> Announcer (11:29):
Maybe you should become an Alabama Space and
time. I know.
>> Julianna (11:35):
Okay,
so what would we pair with
this? Would this be a good beer to
have at a venue?
>> Kendall (11:46):
It's a great beer. For a venue or anything fun. I, um,
for food, I want something spicy. I'm thinking Thai or
Mexican.
>> Julianna (11:53):
Okay.
>> Dave (11:54):
Yeah, this is a good beer. I. I don't
know if I'd have more than two
pints before I decided.
>> Julianna (12:02):
Because of the hoppiness of it.
>> Dave (12:04):
Before I decided to have a third pint.
>> Julianna (12:05):
Oh, okay. Okay.
>> Kendall (12:07):
No, I, I. Yeah, this is an ip. I could. I could
easily do three.
>> Julianna (12:12):
Nice. Nice. Now, this is. This is good. And
this gives me, um, hope, because I remember that
Avondale was like, again, back in the day. It
was. And I think it was just that it was, like, starting
out and finding.
>> Kendall (12:24):
Its feet kind of the ground under him.
>> Julianna (12:26):
But this is nice to know that Birmingham
has something like.
>> Kendall (12:30):
This has a solid beer scene.
>> Dave (12:32):
Drew, I would like for you to tell us how much you like this beer
and how many Tennessee beers? This is better than
Go.
>> Announcer (12:38):
Uh, this is a surprisingly good beer. Um,
I did clear that there is no, um,
uh, elephants on the can
anymore. So I don't feel bad about saying the can was,
was good looking. Don't know if I could drink three
of them. As, um, far as beers that
I say, it's definitely better than, um, any of
the mayday beers that, uh, are no longer made. What else can
(13:01):
I say? That I can't make anyone mad because they've since gone
out of business. But I will say
that for any brewery
to last as long as they have in Alabama.
This is, this is great.
>> Julianna (13:14):
All right, cool. So we are going to rate the
AOK IPA from Avondale Brewing in Birmingham
A4. Uh,
and we'll be back with more in just a minute.
Welcome back everyone.
Today we are taking a little time
machine back to
(13:36):
some breweries that we have talked about in the past.
And um, right before the break, we started with
Avondale Brewing Company from Birmingham,
Alabama. Um, the first beer that we talked about was the
Aokipa. Now we're going to move on to the
General Admission lager. This
is 4.5% ABV. And this is an American
style light lager. As simple
(13:59):
as it sounds.
>> Dave (14:00):
We call it Maze.
>> Announcer (14:02):
Um, it is
light like that is.
>> Kendall (14:05):
The color is pale. It's very pale,
very pale yellow.
>> Dave (14:09):
Now you were asking about a good beer, uh,
for a venue.
>> Announcer (14:14):
Mhm.
>> Kendall (14:14):
This is it.
>> Dave (14:15):
Yeah.
>> Announcer (14:16):
Name two. I mean, you know, keep on going.
>> Dave (14:18):
Give me a 16 ounces of this or
32.
>> Kendall (14:22):
And um, I'm, yeah, they're, they're aiming this right
at the MC Ultra Drinkers. It's that easy
drinking that. Light and yet
flavorful.
>> Announcer (14:31):
There's a nice like, almost like cracker kind of
finish to it. Like really, really tasty.
>> Dave (14:36):
Crisp.
>> Kendall (14:37):
Yeah, just a little bit
of bitterness, uh, to hold it up. But it's super,
super light. Just because you don't want to scare anybody.
>> Dave (14:45):
I think you need that bitterness.
>> Julianna (14:47):
Right?
>> Kendall (14:47):
You need just a, just a shade of it.
>> Dave (14:50):
Keeps it from finishing. Too sweet.
>> Julianna (14:52):
Sure, sure. And like having a sweet
beer, even if it's low. ABV is just so
bad.
>> Announcer (14:58):
Recipe for a headache and or hangover. The next day
after your show.
>> Dave (15:02):
Who wants you just get tired of having it. Yeah.
>> Kendall (15:04):
Extremely dry.
>> Dave (15:05):
Yeah. This, this is a beer that says drink more of
me. Drink more of me.
>> Julianna (15:09):
Yeah.
>> Announcer (15:10):
I buy a six pack of this.
>> Julianna (15:11):
Oh my God. Easily. Right?
>> Kendall (15:13):
You could drink a six pack of.
>> Announcer (15:14):
This in a setting.
>> Kendall (15:15):
Yeah, it's that. It's that easy.
>> Julianna (15:18):
Yeah. Yeah. This is. I mean, I
think it's safe to say that this is very impressive. I'm, um.
Well, actually both of them from Avondale, that they've come a
long way and I could see
why they have, like, this goes
well with the concert venue that they have and the whole esthetic
there. But this is good.
>> Kendall (15:37):
The skill level required to make a beer this light, that
tastes this good is insanely. It's
insanely hard to do. Brewers are top notch.
>> Dave (15:45):
There's nothing. There's nothing nowhere to
hide any defects in a beer like this.
>> Julianna (15:50):
No, you're absolutely right. Yeah. Because this
doesn't. Is it safe to say that this doesn't taste like
a four and a half percent? You know that. Well, I mean,
like, that there's so much flavor to
it.
>> Dave (16:02):
I don't think you would. I don't think
you would think you're missing anything.
>> Julianna (16:07):
Okay.
>> Dave (16:08):
By. But, like, uh, I'm gonna have to drink a light
beer for. To watch my weight or calories or
anything. You're not gonna think you're missing any
flavor or anything by drinking this beer. You know,
if you. If you're one of the calorie watcher people.
>> Julianna (16:23):
Sure, sure.
>> Kendall (16:25):
A hot day when you're out an event and it's.
You're drinking maybe more beer than usual. This is a
great. That's why people drink light. Ah, Light lagers.
>> Julianna (16:33):
Yeah.
>> Dave (16:33):
Go to the lake.
>> Announcer (16:34):
Lawnmower beer.
>> Julianna (16:35):
Yeah, I was going to say, is this a lawnmower beer?
>> Dave (16:38):
Go to a music festival. Go to a ball game.
You know, Roll
Tide, you know, any kind of thing you could.
>> Julianna (16:48):
Wow, that's great. Okay.
What? Shall we. Oh, yeah.
Wow. So
the general admission American Light Lager from
Avondale Brewing Company in Birmingham is
gonna get a five.
>> Dave (17:03):
When we bought this, there's zero
chance I would have guessed that it was.
>> Julianna (17:09):
We were worried that you guys were gonna think we're weird.
>> Announcer (17:12):
I can't remember the last time I bought a beer from this brewery.
And I am going to seek both of these out.
>> Julianna (17:18):
Right? I mean. Yeah.
>> Kendall (17:21):
Yeah. They're making some great beer.
>> Julianna (17:24):
Okay, let's go on. To good
people. And I
remember having the IPA from good
people in the beginning. Did you
know that their
IPA is the Number one
selling IPA in Alabama for
the last 10 years? At least it says so on
(17:47):
their website.
>> Kendall (17:47):
Yeah, it's really easy for me to believe that because there weren't a lot of good
ideas in Alabama for the last ten years.
Um, and like I said, these guys came out of the
gate. Strong with snake handler, you know.
>> Dave (17:58):
Yep.
>> Julianna (17:58):
Oh, gosh, yes.
>> Kendall (18:00):
10 over 10 years ago.
>> Dave (18:02):
That one's good. Than the good people IPA. That one's just the
standard. Yeah, yeah. I mean.
>> Julianna (18:06):
Yep.
>> Announcer (18:07):
The Mexican lager, the L
Muchacho.
>> Julianna (18:11):
El Muchacho, yeah. Mhm.
>> Announcer (18:13):
And then El Gordo, the. The. I think that's a Russian
imperial. They do. Or just a. Maybe it's just an imperial
stout.
>> Kendall (18:20):
It's definitely an imperial style.
>> Julianna (18:22):
Yeah. Yeah. Okay, well,
let's talk about the limited
release, I guess, or maybe not, of
the Cosmic Trucker IPA.
>> Dave (18:33):
She's hazy.
>> Julianna (18:34):
She is
5.75%
ABV.
>> Dave (18:41):
That's a very specific number.
>> Announcer (18:43):
High specific gravity.
>> Julianna (18:45):
Only 20 IBUs.
She is a New England style hazy
IPA brewed with
fantasm and cascade
and citra hops, fermented
with cosmic Punch yeast,
Big punch, tropical fruit
juice and white grape. Soft body,
(19:07):
low bitterness. And on the lower side of
abv.
>> Dave (19:11):
You know, it's funny, a lot of times, those descriptions, I'm like,
whatever. When, when you said like
pineapple and then white grape.
>> Julianna (19:18):
Mhm.
>> Announcer (19:18):
I was like, yep.
>> Dave (19:19):
Right at that second, I was.
>> Julianna (19:21):
The white grape came out.
>> Dave (19:22):
Something that tasted like white grape.
>> Kendall (19:23):
I was like, yeah, dang, man, I like that. Um, the Cosmic Bunch,
it's ah, Omega Labs Yeast out of Chicago. It's
one of their strains. It gives a nice juiciness. I. I'm.
I'm really digging this. You know, it's. I would
not call it. Why are they calling it hazy IPA at 5 something
percent? It's just a hazy pale ale.
>> Dave (19:40):
And honestly, I don't.
>> Announcer (19:41):
Bargaining.
>> Kendall (19:42):
Mhm.
>> Dave (19:44):
I don't. I don't get the need to call it a New
England either. I don't. It doesn't
taste like a New England exactly to me because
there's. When I think New England
IPAs, I. I always go back to like
orange juice.
>> Julianna (19:59):
I know.
>> Dave (20:00):
And this is not that. This is a tropical, very
tropical hazy Pale Ale.
>> Kendall (20:05):
It's really good.
>> Dave (20:06):
Yeah, this is super. I mean, this is a
really.
>> Kendall (20:09):
I'm not familiar with the phantasm hops, but I like what they're
doing.
>> Julianna (20:13):
This is. Yeah.
>> Dave (20:15):
What do you think, Drew?
>> Announcer (20:16):
Pineapple, orange guava and, uh,
guava and a beer. You know, it's
quite tasty.
>> Dave (20:23):
I love the juicy, pure guava.
>> Announcer (20:25):
Love the, uh, the can art, you know, the.
Could see drinking this at a Dead concert.
>> Kendall (20:31):
Although. Yeah. Then haziness. Given a little more mouthfeel than we've had in
some of the other beers, we've had lately.
>> Dave (20:36):
Yeah.
>> Kendall (20:36):
Um, yeah, I don't think I could drink a lot of this. I'd get filled
up. But it's very flavorful.
>> Announcer (20:41):
It's closer to say. I'd say it's closer to a hazy than some of
the other ones that have been called hazy's.
>> Julianna (20:47):
Fair. Fair.
>> Dave (20:48):
This is a good starting off beer. I
would start with this, have. Have a
Pinterest. Then you start hitting that general admission
and you're.
>> Julianna (20:57):
Yeah, later. And you're. You're comfortable for the day.
>> Dave (21:00):
Yeah.
>> Announcer (21:00):
What would you eat with this?
>> Julianna (21:01):
Well, yeah, I was gonna say with this having the tropical
notes and the guava. What would you. Excuse me.
>> Announcer (21:07):
Jamaican jerk chicken.
>> Dave (21:08):
I would. Spicy, man.
>> Kendall (21:09):
Yeah, I would go spicy too.
>> Dave (21:11):
Yeah.
>> Kendall (21:12):
Yeah. Something Caribbean. That's an interesting twist.
Yeah.
>> Dave (21:15):
Yeah.
>> Julianna (21:17):
Okay, cool. No, Cool. And what
shall we rate this puppy?
Yeah. Okay. So
the, um, cosmic trucker. He's
EIPA from Good People Brewing. We are going to rate
a four.
And now I think it's story time.
>> Dave (21:39):
Ah, Uncle Kendall, tell us a story.
>> Kendall (21:43):
So this is from
Angelica stable of Fox News.
Um, um, single, um, Strawberry sells for
19.99 at a grocery store. But hey, what
the.
>> Announcer (21:54):
What?
>> Kendall (21:54):
Still cheaper than eggs.
>> Dave (21:55):
Not in Alabama.
>> Julianna (21:56):
What?
>> Kendall (21:57):
So a Tick Tock creator posted her experience of a single
strawberry that cost $20 at a Los Angeles area
grocery store. And the organic grocery store is
selling this very expensive food item.
The newest pricey offering. A single strawberry
for 19.99.
There's more.
>> Announcer (22:16):
I just caught $20.
>> Dave (22:17):
Yes.
>> Kendall (22:18):
Each Ellie Emmy strawberry is shipped from
Kyoto and is hand picked to have the perfect
appearance before it's packaged in its own case.
Um.
>> Julianna (22:28):
Oh, my God.
>> Announcer (22:28):
What happens to the. The ones that don't make the cut?
>> Kendall (22:31):
I don't know. M ten dollar strawberries,
they're picked in their prime and they hit store shelves within 24
to 48 hours. So that's pretty insane. They're coming from Japan
selling m them. Yeah. Gee, that's a
lot. These strawberries organic, which accounts
for 0.002 of Japan's production. Uh,
they're not sour or tart. And, uh, they are
(22:53):
preferred, uh, high quality strawberries in Japan are preferred
not to have sour tart flavors. Which is crazy because I like my
strawberries.
>> Announcer (23:00):
Still a little tartness. Yeah.
>> Kendall (23:02):
Yeah. So California strict a tick tock to document
their experience trying the single serving snack, including
Orange county food influencer and
content creator known as Lily.
Oh, Lily says. I couldn't stop thinking about
how many hours in my life I'd have to work to eat this
single strawberry. But hey, look how cute
it is.
>> Announcer (23:23):
I like the little Valley girl.
>> Dave (23:25):
What does she make per hour?
>> Kendall (23:27):
I mean, I don't know, but, you know,
she has to work a few hours to pay for this strawberry. Uh, well, she
is a food influencer.
>> Announcer (23:35):
That doesn't pay well, I guess.
>> Kendall (23:37):
Each strawberry is cultivated in Kyoto for seven
years to have the perfect symmetry.
What brilliant color and exceptional size. There's no
way a strawberry grows for seven years, right?
>> Announcer (23:48):
What, like, are you growing it in.
>> Kendall (23:50):
Like maybe the plant. Maybe they suspended animation.
>> Dave (23:53):
I think they. They cultivate the plant.
Yeah.
>> Kendall (23:59):
The smell is described as incredibly fragrant
and it tastes good and it smells incredibly
smell strawberry. And I'd go so far
to say it's perfect. Like, put it in the
dictionaries. The definition of perfect.
>> Announcer (24:13):
They're still quot Lily.
>> Kendall (24:14):
Yeah, there's some blood and lily here, it's a
particularly sweet floral, um,
so she understands it's a ridiculous price
to pay. But hey, she's buying the experience because it's
fun. Not going to
lie. She said it's a thousand out of ten.
So for the best eating experience, uh, the, the
(24:34):
vendors suggest not touching it with your bare
hands unless you plan to eat it within three to four
hours. Strawberries are very fragile and need to be
handled.
>> Dave (24:43):
You don't want to, you don't want to bruise.
>> Kendall (24:45):
Best to let them breathe at room temperature for 15 to 30
minutes to bring out the aroma and sweetness.
>> Announcer (24:51):
How does it survive the atmosphere of
going in a plane? And then up and down it puts.
>> Kendall (24:56):
I don't know, the most ridiculous thing I've ever heard.
>> Dave (24:58):
Here's the thing. Like, yes, that is absolutely ridiculous. But
pretty much every one of us here has
treated a beer in a similar fashion. Like, oh, you
let it warm up for a few minutes and, you know, let it breathe
and all that.
>> Julianna (25:11):
This is a strawberry.
>> Dave (25:13):
I get it. One strawberry just shows you,
like, when people don't have real problems.
Like, uh, this is.
>> Announcer (25:20):
This is what you la food
influencers.
>> Julianna (25:23):
Or you don't understand reality.
>> Dave (25:26):
I mean, I mean, hours. Would she have to work to
make $20? I mean, I mean, uh,
maybe she needs some better job skills. I don't know.
>> Julianna (25:34):
But, uh,
okay, this is, this is what is
wrong with society is you.
>> Kendall (25:42):
What is wrong with Gen Z?
>> Julianna (25:44):
Well, um, okay, I was. I mean, I was one of
the.
>> Dave (25:47):
Many things this is on the list.
>> Kendall (25:50):
It's not their fault. They were raised by Gen X
fair.
>> Julianna (25:54):
Okay.
>> Announcer (25:54):
I'm just glad that the millennials are getting a pass in this
instance.
>> Julianna (25:59):
Yeah, sure. But
seriously, seven year. I mean
like the perfect strawberry.
>> Announcer (26:06):
I, uh, I'm sorry, there's a joke
about seven year. Something um, in there.
>> Julianna (26:12):
Yeah, I'm sure. Just waiting to happen. Right.
I, I would not pay that much
for one, um, strawberry.
>> Announcer (26:19):
I wouldn't pay that much for a pound of strawberries.
>> Dave (26:21):
I'm gonna say this. I would do it once.
I would, I would pay 21 time.
And I would going into it knowing this is
not going to be worth $20 to me.
>> Announcer (26:32):
Would you, would you talk about it on, on the Internet?
>> Dave (26:35):
Yes, I would.
>> Kendall (26:35):
You put it on Tick Tock.
>> Announcer (26:36):
And this is why the company is doing it.
>> Dave (26:38):
Tick Tock.
>> Announcer (26:40):
It's brilliant market. We're talking about it
now and say I would never eat it. But I'm talking about it.
>> Dave (26:45):
You would eat it once we've talked about
it. Seven people in Alabama are going to hear about this
now. Okay, so that's seven more strawberries that might sell.
>> Announcer (26:54):
Hopefully we can kill it. You know, it's like when, you know when the
brands adopt the meme, you know, it kills the meme. Maybe
we, maybe we can kill the $20 strawberry.
>> Dave (27:02):
Kyoto want to send us each A$20
strawberry.
>> Kendall (27:06):
We will buy air freight.
>> Dave (27:07):
Yes. We will try them and give them.
>> Julianna (27:09):
A fair review and the amount of
money to send it airfree.
>> Dave (27:14):
I, I mean now if you will include a uh,
bottle of Japanese, uh, whiskey, uh,
with each one of those strawberries. Yes.
>> Julianna (27:23):
Okay.
>> Dave (27:24):
Then perhaps the review
would be a little more friendly.
>> Announcer (27:29):
What would you pair with a twenty dollar
strawberry?
>> Dave (27:35):
Uh, some of the. No, never.
I'm not even.
>> Julianna (27:38):
Yeah.
>> Kendall (27:38):
100 whipped cream. There you go.
>> Announcer (27:41):
There you go.
>> Julianna (27:41):
Wow. Wow. Okay, moving
on. Well, thank you. Good boy.
Kendall.
>> Dave (27:47):
Yes. That was a great story.
>> Julianna (27:49):
Interesting story time. Yes. Now
let's move on to another beer from
good people brewing in
um. Yeah, in Birmingham as well.
This one is going to be the dark
checklist vlogger.
>> Kendall (28:05):
You had me at dark check logger.
>> Julianna (28:07):
Okay.
>> Dave (28:07):
Check loggers, man.
>> Kendall (28:09):
The last couple years is blowing up, right?
>> Julianna (28:12):
4.2% ABV.
>> Kendall (28:14):
That's why this thing is so drinkable. It is amazing.
The so flavorful, so light
bodied. It's just
delicious.
>> Dave (28:23):
Just a little bit of, a little bit of crispy.
>> Kendall (28:26):
I love this style and they, they've done a good job of
it.
>> Julianna (28:29):
I mean our ancestors were onto
something good here.
>> Dave (28:33):
You know, these guys give break their run for
their money.
>> Announcer (28:37):
Whoa, whoa. Uh, okay,
they're still from Alabama.
>> Julianna (28:42):
No, but I'm saying this I. I am
so glad to see
pilsners and lagers and
all of the old school beer flavored beer.
Yeah, that's coming back around.
>> Kendall (28:55):
And there's a reason they've been around for hundreds of years.
>> Julianna (28:58):
Exactly.
>> Announcer (28:58):
Amen.
>> Julianna (28:59):
Exactly. And they just continue.
>> Dave (29:02):
What happened to pastry stouts?
>> Announcer (29:04):
Hey, now it's a dark
time.
>> Julianna (29:07):
That's. Yeah, that's. That's something we don't want to talk about.
Okay. So again, I
feel that this is another brewery that
has continued to, you know, do well, and
they weren't a flash in the pan, so to speak.
I mean, you know, obviously, if you go and find
their ipa, which we've had their IPA many times,
(29:27):
we know that it's a classic, blah, blah, blah. But to
try a couple of newer offerings. Yeah,
I mean, they're doing well.
>> Kendall (29:35):
They've always done really good dark beers.
>> Julianna (29:37):
Yes, true, true, true.
>> Kendall (29:39):
It's part of their, I'd say, heritage. Besides their
IPAs, their dark beers were fantastic. And this
is such a good drinking beer. I can't believe it's 4 something
percent. Oh, my gosh. I would just crush
liters of this and that.
>> Julianna (29:52):
Uh, nice crisp ending is
just.
>> Kendall (29:56):
Oh.
>> Julianna (29:56):
Uh, it just. It's a nice
finish. It doesn't linger. It's just.
Yeah. Like, to me, that's what a good beer is all
about, you know? Whiskey. Yes. I'd
like to have it linger on the tongue a little bit
and, you know, and keep the memory
alive. But with a good beer, I. I want
(30:16):
to taste it and I want to be done, and I don't want to have any weird
aftertaste.
>> Kendall (30:20):
And this, that little bit of chocolate just kind of hangs
out.
>> Announcer (30:23):
Yeah, yeah.
>> Kendall (30:26):
But, uh, it is a super clean
finish.
>> Announcer (30:29):
I really want a piece of pecan pie right
now.
>> Dave (30:33):
I was. So I don't know why
being allergic to pecans. Do not want pecan pie,
but some sort of dessert I
think would pair really well. Like,
even just some, like, homemade ice cream or something.
>> Kendall (30:47):
Do you blow up like a balloon or does it just kill you?
>> Dave (30:49):
Um, my tongue starts to itch, and then it
starts to swell and sort of get.
>> Announcer (30:54):
Closes the airway.
>> Dave (30:55):
Yeah.
>> Announcer (30:55):
Yeah.
>> Kendall (30:55):
Oh, that's not good.
>> Announcer (30:56):
No. Well, I'll keep the.
>> Dave (30:59):
Now, you all know my kryptonite, so.
>> Announcer (31:01):
I'll bring you, like, buttermilk pie instead.
>> Dave (31:03):
So here's the thing is Juliana has some pecan
extract in the fridge that she's kept for years for a
regular sort of, you know, just to let me know.
>> Julianna (31:13):
I'm so subtle. It's so great. Okay.
>> Kendall (31:16):
Blink once if you need help.
>> Julianna (31:18):
Yeah, exactly. Um, so what shall
we rate that? I. Yeah.
>> Dave (31:24):
Oh, wow. All right.
>> Julianna (31:25):
Yep. That's what I was thinking too. Okay.
So from Good People, the Chuck
Dark Lager is a wonderful
four. A five rather.
>> Dave (31:35):
Sorry, try to
cheat.
>> Julianna (31:42):
I mean, when we think of Good People though, they
were always the one
from Alabama that. Well, one of a couple
that we always just went to.
>> Kendall (31:52):
Yep.
>> Julianna (31:52):
Right.
>> Kendall (31:53):
Yeah. Yeah. I think way back in the day, Good People
was definitely considered Alabama's brewery.
>> Dave (31:58):
Yeah.
>> Kendall (31:59):
I mean Straight to Ale was strong, but everybody was a
Good People fan.
>> Announcer (32:02):
Well, and Good People I think has the highest production too, like,
of.
>> Kendall (32:07):
Course, but they, they definitely were everywhere. No, uh, back in
the day.
>> Julianna (32:11):
Yeah. Yeah. And I mean, and that I
just was like checking in locally. There's still
a little bit left of that Dark Check lager at Woodland Wine
Merchant. So, you know, it's good.
To be continued in a minute.
Welcome back, folks.
How's everyone doing?
>> Kendall (32:30):
Wonderful.
>> Julianna (32:31):
Yeah. I'm so angry. Why are
you so angry?
>> Dave (32:35):
Just all the terrible beer we've
had so far.
>> Kendall (32:41):
What show are you doing?
>> Julianna (32:42):
Yeah, really? Huh. Where are you at? I'm just over
here apparently. Okay
folks, thanks for.
>> Kendall (32:49):
He's just playing with his buttons,
isn't he though?
>> Dave (32:56):
Yes. That hound
tooth Speedo may come out after all.
>> Julianna (33:02):
Everyone, thanks for staying with us today.
So what we did was we kind of went
in the time machine. It went back to a few years
ago or many years ago and
revisited some breweries from Alabama that we
have tried and tasted and rated
beers on from years ago. Now we're doing an
updated version of that. So right
(33:25):
before the break we were talking
about, um, good people. Now we're going
to move to straight.
>> Announcer (33:32):
To ales and we're also good
people.
>> Julianna (33:35):
Just for the record, they are, um, too much
information.
Hello, Reverend Mark.
Um, whoa. What?
>> Dave (33:46):
No, I'm just trying the thing.
>> Julianna (33:48):
Okay, so we're moving to straight to Ale.
And as. Yeah, good old boy Dave is doing, we
are going to talk about the Juicy
Bunny.
>> Dave (33:58):
Pale Alex, what's the ABV
on this dog bunny?
>> Julianna (34:03):
I mean, what are you calling me?
>> Dave (34:06):
It's gonna be awfully rough on the beaver, I'm afraid.
>> Julianna (34:10):
So the juicy bunny is 6.2%
ABV.
And
um,
let's see.
>> Kendall (34:22):
It's a big.
>> Julianna (34:23):
Yeah, it's not telling me about the
hops on it.
>> Dave (34:27):
Big ch.
>> Announcer (34:28):
Sharp teeth.
>> Julianna (34:31):
Uh, wow. Okay.
>> Kendall (34:34):
Mhm.
>> Julianna (34:36):
So it's kind of soft on the pallet while packing a
hop forward aroma punch
um, they're calling it their version
of a New England ipa. It's not
hazy. Okay, listen to me, listen to me, listen to me.
It is not hazy, but still juicy and
tropical fruit forward hops
(34:58):
and citrus notes.
>> Kendall (34:59):
That's. That's true.
>> Julianna (35:01):
Bringing orange, grapefruit
and peach.
Wow.
Tell me how you really feel. Good old boy.
Dave, I'm
so angry. Okay.
>> Kendall (35:19):
I'm definitely getting the peach. I mean,
there's something a little off about this, though.
The bitterness is a little.
>> Dave (35:27):
It's hard.
>> Announcer (35:28):
Yeah.
>> Kendall (35:28):
Um, yeah, it's. There's something is just not working
on this one.
>> Dave (35:32):
The bitterness kicks in too early.
>> Kendall (35:33):
And it stays and it stays and it just.
>> Announcer (35:37):
Not in a good way.
>> Kendall (35:38):
No.
>> Dave (35:39):
Yeah.
>> Kendall (35:40):
I mean, the aroma is great.
>> Dave (35:43):
I mean, I've been married 10 years and I haven't had this much
bitterness.
>> Kendall (35:48):
Yeah. I mean, wow.
It's. It's got a good flavor through the middle, but then from the
middle just all the way through the aftertaste, it's just bitter, Bitter,
bitter.
>> Announcer (35:56):
Yeah.
>> Dave (35:56):
Ah.
>> Kendall (35:57):
And it's not a good bitterness.
>> Dave (35:58):
Not going away. And it's.
>> Kendall (36:00):
Nope.
>> Dave (36:01):
It's kind of bugging me.
Okay.
>> Kendall (36:04):
I don't like these. I love these guys. Yeah.
>> Dave (36:07):
I don't like this beer.
>> Julianna (36:09):
Color wise, is this.
>> Dave (36:11):
No, man, it's. It's. I don't even know what. I don't even know
why they would.
>> Kendall (36:15):
It's.
>> Dave (36:15):
Whatever they're saying, it's not New England.
>> Kendall (36:19):
It's. It's got just that
assertive, aggressive bitterness like an old
school stone beer, uh, has.
>> Dave (36:26):
Yeah. This is a West coast
something.
>> Announcer (36:29):
I don't know. But not.
>> Dave (36:31):
This is like Green Flash without the caramel malt.
>> Julianna (36:35):
No, no.
>> Announcer (36:37):
It tastes to me like they screwed up a beer and threw a bunch of hops in
it.
>> Julianna (36:40):
And when I think of straight to ale,
I think of the monkey knot.
>> Kendall (36:45):
Oh, yeah.
>> Julianna (36:45):
You know, such a good.
>> Dave (36:47):
That was amazing beers.
>> Julianna (36:49):
Yeah, you know, that was classy
and classic. And then they had the.
They had their brother Joseph's,
um, Dubel, too, or
double. And that was. That was
nice, too. And I just. Oh, wait, wait, wait, wait. Wasn't
there.
>> Kendall (37:06):
That is still nice. I had a friend give me a can of the
Brother Joseph's a couple weeks ago. Yeah.
>> Julianna (37:12):
Yeah.
>> Kendall (37:12):
That double's drinking so good.
>> Dave (37:14):
Yeah.
>> Julianna (37:15):
Um, and then there was the,
um, shot. Ah. At the Devil.
Shot at the something.
>> Dave (37:20):
Oh, uh, yeah.
>> Julianna (37:22):
Stout at the Devil.
>> Dave (37:23):
Stout at the Devil.
>> Julianna (37:24):
Yeah. Yeah.
>> Dave (37:25):
I knew there was devil beers.
>> Announcer (37:28):
I. I love their tap room. You know, like to
say it's A, uh, it's a cool event to say Yellow Hammers right across the.
The pavilion from them. Like, it's a great place to visit.
>> Kendall (37:37):
Definitely worth a visit to Huntsville. Now you can go see the Rockets and
drink great beer.
>> Announcer (37:40):
Yeah, the Rockettes, just not this.
>> Julianna (37:43):
No particular.
>> Dave (37:44):
Oh, the rocket. Not the Rockets. Okay.
Sorry.
>> Announcer (37:48):
Space.
>> Julianna (37:48):
Huh?
>> Announcer (37:49):
Space rockets.
>> Dave (37:50):
Okay, well, what do you
want to rate?
>> Julianna (37:53):
Juicy Bunny, which is a cute
bunny on the can.
>> Dave (37:58):
I'm going here, man.
>> Julianna (37:59):
Okay.
>> Announcer (38:00):
It's, uh, generous.
>> Dave (38:01):
Awfully rough on the beaver, I'm afraid.
>> Julianna (38:04):
The Juicy Bunny. We are going to rate
a, uh, two.
Wow. I hear Juicy Bunny
and I think Bad Bunny.
>> Dave (38:15):
I think the Big Bunny Motel.
>> Julianna (38:17):
You know, the guy, the bands, the
thing.
>> Kendall (38:21):
Bad Bunny. You don't know Bad Bunny?
>> Julianna (38:23):
Really? You don't know Bad Bunny? How do I know Bad Bunny
and you don't know Bad Bunny?
Um, I'm not.
>> Dave (38:30):
Maybe he only knows Good Bunnies. I don't know.
>> Announcer (38:32):
Yeah, I try to associate with. With only fine
moral and upstanding the.
>> Kendall (38:37):
Oh. I mean, as an older Gen Xer, the only way I know what's
current is if they played on Saturday Night Live, then I
know who they are.
>> Dave (38:44):
Wow.
>> Kendall (38:45):
And Bad Bunny was on Saturday Night Live?
>> Julianna (38:47):
He was.
>> Kendall (38:48):
He was great.
>> Julianna (38:48):
Yes. Okay.
>> Announcer (38:50):
I stopped watching Saturday night live about 10 years ago, so
that probably would explain, uh.
>> Kendall (38:55):
So it's. It's a fun cast.
>> Julianna (38:57):
Okay, moving on. Let's
go to another beer from straight to ale.
And this one is called the Chill Pills
Pilsner.
>> Kendall (39:06):
Oh, it smells good.
>> Julianna (39:07):
So Chill Pills is their take on the
most popular beer style in Z
world. Originally brewed in the city of Pilsen in
1842, which
is crazy to think that they were brewing beer back
like. Anyways, this style
refrigeration. This style was
widely imitated and now makes up
(39:30):
90% of the beer consumed
around the world.
I can't believe that.
>> Announcer (39:38):
A lot of rice.
>> Julianna (39:39):
Yeah. Refreshingly crisp and easy to drink. This beer is
perfect for any weather. Enjoy while camping,
tailgating, barbecuing, or pair with your favorite
foods.
>> Dave (39:47):
I don't know if it's perfect for the dead of winter, but
other than.
>> Julianna (39:51):
That, this is
4.5% ABV.
>> Kendall (39:56):
Tastes like it's more. There's a. This thing has a
huge malt backbone. I mean, it's. It's
very malty for a Pilsner, but there is
a little balance on the bitter side. But I like it. It's
an interesting flavor. I'm really curious about
what they put in this and especially what hops they use.
>> Dave (40:13):
Weird. There's.
>> Kendall (40:14):
It's not a standard pilsner. If you're thinking you're getting a regular pilsner,
you're not. But I still like it.
>> Announcer (40:18):
Tastes buttery to me.
>> Julianna (40:22):
And they say to pair this with salads
and salmon.
>> Dave (40:26):
I don't know if I get buttery, but, yeah, I get,
like, not sour
or. Or anything like that, but like,
almost. I don't even. I
don't even know how to say it, but it's. It's almost
like. Like tart
in a way, to me.
>> Kendall (40:44):
Off. Yeah, I'm not getting
tart or buttery. I'm just getting a little creamy.
Very malt. Forward. I.
I see what you're saying. There's something there. And I don't know if that's, uh, a
leftover characteristic from fermentation,
but you.
>> Julianna (41:01):
Don'T know if you necessarily don't like it or just sort
of like, did.
>> Announcer (41:04):
They mean to do that?
>> Julianna (41:05):
Yeah, yeah.
>> Kendall (41:06):
That's what I'm trying to figure out.
>> Dave (41:08):
This batch get a little weird with that last beer.
You know, now that I'm tasting this one, I'm
like, dang, man, is something going
on? Like, is this what they were
shooting for? And it's not.
Because this one, like, the last beer, I did not
like this one. I actually kind of like the
flavor.
>> Kendall (41:29):
Yeah.
>> Dave (41:29):
But trying to wrap my mind around it
just being a pilsner is
where the conflict is happening.
>> Kendall (41:37):
Yeah. I think they could just call this an American lager,
and we'd be.
>> Dave (41:41):
And maybe it's rice or something, uh, maybe that I'm
tasting or. I don't know. But it's. It's. There's
something.
>> Kendall (41:47):
Honestly, it. It's got some of the
flavors those old school American
lagers have. Like, I'm thinking
hams.
Pbr. Yeah.
>> Dave (41:59):
Yeah.
>> Kendall (42:00):
Old school. Old style. It's got that old
school American flavor to it where it just. There's a
little something there. You're like, what am I tasting here? But, yeah, I'm gonna keep
drinking it because, yeah, you give me. You give me a six pack of old Style,
I'm gonna crush it.
>> Dave (42:12):
Right.
>> Kendall (42:13):
But, um, yeah, there's. I think I would call this
a legacy American lager.
>> Dave (42:17):
You said this is 4, what,
4.55. Okay, so it's
right in the wheelhouse.
>> Julianna (42:24):
Yeah. Yeah, it is.
>> Dave (42:26):
Yeah.
>> Kendall (42:27):
Yeah, I'm digging it. It's. It's. It's almost an
homage to those old school cheap beers.
>> Dave (42:34):
I think it's just. Yeah. Being able to Wrap your mind
around like what they're trying to do, you
know.
>> Julianna (42:40):
Now, since we met
Straight to Ale years ago, they are
also into
distilling.
>> Kendall (42:50):
Oh, yeah, that's cool.
>> Julianna (42:52):
So they make an absinthe, a spiced rum, a
whiskey, a gin and a vodka.
>> Dave (42:58):
Um, I
would be most interested in trying
the absence same.
>> Julianna (43:06):
And then they also have a karaoke
bar called Libs
Lips Lounge.
>> Dave (43:13):
You had me and then you lost.
>> Announcer (43:14):
That I did not notice the last time I was
there. Probably for the best.
>> Dave (43:19):
I wish I could believe that.
>> Kendall (43:20):
Drew.
>> Announcer (43:21):
I spent most of my time at Yellowhammer.
>> Dave (43:23):
You are a karaoke guy. Uh, with that deep
basso virtuoso voice.
>> Julianna (43:29):
And then they also have a decent looking kitchen
with like tacos and pretzels.
>> Dave (43:34):
Do they do opera karaoke anywhere?
>> Announcer (43:38):
Not by choice.
>> Dave (43:39):
Apraoki.
>> Kendall (43:42):
I think you just invite something. Dave,
go open an apraoki bar.
>> Dave (43:48):
I think that might be.
>> Announcer (43:50):
I think it has to be in Tokyo.
>> Dave (43:51):
Yeah, yeah.
>> Julianna (43:53):
Wow.
>> Dave (43:53):
Or Milan. There you go.
>> Julianna (43:56):
Okay.
>> Announcer (43:56):
Outside La Scala. Totally. They beat it up.
>> Dave (43:59):
They win. Yeah.
>> Kendall (44:00):
Wow.
>> Julianna (44:01):
Okay. Um, so
in terms of pilsners, the mouth
feel on this is a little
creamy for me.
>> Kendall (44:13):
Yeah. I think Pilsner is a terrible name for this beer.
>> Julianna (44:15):
Okay.
>> Kendall (44:16):
Uh, it's just because when I hear pilsner, I'm thinking
German or Czech or, you know, this is. This
is old school American pilsner.
>> Julianna (44:23):
Okay.
>> Announcer (44:24):
So would you pay 1415 for
a six pack of this? When you can get a six pack.
>> Kendall (44:29):
Of PBR for this, should be a ten dollar six pack,
but those are hard to find these days.
>> Julianna (44:35):
Do they even exist? I mean.
Anyways. Okay.
Um, we are going to
rate this chill
pills a three from
straight to Alex.
Okay.
>> Dave (44:53):
Yeah, I could drink that. I could, yeah, drink a few of those.
>> Announcer (44:56):
But I wanted to like that one. I wanted to
not like the first one, if that makes any sense.
>> Dave (45:02):
Sure, I get it.
>> Julianna (45:03):
Sure.
>> Dave (45:03):
I'm with you.
>> Julianna (45:04):
Okay. Well now, last but certainly
not least, we are going to move to
Yellowhammer. Now, Yellow
Hammer is also in Huntsville and like good old boy
Drew was saying is very close
to like literally a stone
throw from straight to ale.
And like straight to ale. They
(45:26):
also make spirits now as well
as beer. Did you guys
know that?
>> Kendall (45:32):
Yeah, I did not.
>> Julianna (45:33):
Yeah, yeah, yeah. They have a
vodka, a rum, a
95 spirit,
which looks like it's a whiskey
ish of sorts. Um, they got a
bourbon and they got a single malt whiskey as
well. But this first
(45:53):
beer that we are going to talk about
is the T minus
Tangerine kolsch. This is
5.0%
ABV. It is inspired by the
famous powdered orange drink sent to
space with America's first
astronaut.
>> Dave (46:13):
Okay, I'm glad you said that.
>> Announcer (46:17):
It's very tangy.
>> Dave (46:19):
Yes. There is definitely an, um,
artificial note at
the very back end of this to me.
>> Julianna (46:28):
And the can does have, you
know, it looks like Saturn, except with the tangerine.
>> Announcer (46:34):
Yeah.
>> Dave (46:35):
As long as it doesn't look like Uranus.
>> Kendall (46:36):
I like this. Yeah, this is a summer
crusher. I think the flavor is pretty good. It's a super
clean beer.
>> Dave (46:43):
Yeah, no, I like it. But do you get that
note at the very end?
>> Announcer (46:47):
It's more of the front to me. The, the tangerine,
the fake orange.
>> Dave (46:51):
Well, no, like, I actually think the, the
tangerine tastes pretty legit. I think it's where it
transitions into just being a
Kolsch. Like where the, where the citrus ends
and it meets the, the rest of the beer.
There's just this kind of weird note like right there.
>> Announcer (47:08):
Uh, like a drop off kind of.
>> Dave (47:11):
Yeah, Yeah, I liked it.
>> Kendall (47:13):
Yeah, I'm really digging it. I did not think it, you
know, when I saw Tangerine Kolsh, it's like, I didn't think I was gonna like that.
>> Dave (47:19):
Kolsch is a very interesting beer.
>> Kendall (47:21):
Yeah, they're either really good or they're really bad. Yeah, it's
hard to be in between with a Kolsch, but they. This is
a really clean beer. Uh, the flavor, you know, it
does have that tangy, that little tanginess which I
kind of like. Uh, when I was a kid, I love thing.
>> Dave (47:35):
Did you?
>> Announcer (47:36):
Yeah, I was a country time lemonade boy myself.
>> Kendall (47:39):
I was all about a little country
time astronaut.
>> Announcer (47:43):
There you go. Oh, did you also like
the freeze dried ice cream then?
>> Kendall (47:48):
Yes.
>> Announcer (47:48):
Yes.
>> Julianna (47:49):
What?
>> Dave (47:50):
I had that once. That's never.
>> Kendall (47:53):
It's kind of weird, but you know.
>> Dave (47:55):
I had it on a field trip to Huntsville at
the NASA where you go and you could buy astronauts in.
>> Announcer (48:00):
Space and rocket center.
>> Kendall (48:01):
Yeah.
>> Dave (48:02):
Say like freeze. Yeah, it's so it was like
Neapolitan ice cream, but it was freeze dried
like powder basically. Yeah.
>> Announcer (48:09):
You eat it with a, like a, like a stick, a
chopstick stick or you know, like.
>> Dave (48:14):
Okay, we need it. Okay, what are we going to rate the T
minus a, uh, three. Three? Yeah,
three.
>> Julianna (48:20):
Okay. Last but not least, we're going to talk about
the rebellion again from Yellowhammer. This is
a red lager, 5.4% ABV.
Inspired by German brewing traditions, but a true
American hybrid.
>> Dave (48:33):
That is dang Good.
>> Kendall (48:34):
That is really good. I love red lagers. Back in the day, linies
made one. Loved it.
>> Dave (48:38):
Yeah.
>> Julianna (48:39):
And you don't see these that much though.
>> Dave (48:41):
Yeah.
>> Kendall (48:41):
Uh, nobody makes red lines.
>> Dave (48:42):
All right, we're gonna rate it a four.
>> Julianna (48:43):
Okay. We are rating it at four.
Okay. This was a great episode.
>> Kendall (48:49):
Yeah. Good job. Old school Alabama beer.
>> Dave (48:51):
Uh, yeah.
>> Julianna (48:52):
All right. Good old boy Kendall, thanks so much for being with us
today.
>> Kendall (48:55):
Being here, it was great.
>> Julianna (48:57):
Good old boy Drew. Thanks so much for being here.
>> Announcer (48:59):
I will be back after I get done in
Alabama.
>> Julianna (49:03):
Gooda boy, Dave.
>> Dave (49:05):
Bye.
>> Julianna (49:05):
Uh, this is good old
gal Juliana. Keep on chuggling and catch you next
time.
>> Announcer (49:13):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
button. Give it a little tappy.
>> Julianna (49:23):
Tap, tap, taparoo.
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(49:45):
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(50:05):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
>> Dave (50:17):
Mhm.
(50:40):
Mhm.
>> Kendall (51:00):
This has been a one Tanhan production of
Sips, Suds and Smokes, a program devoted to
the appreciation of some of the finer slices of
life from the dude in the basement studio videos, your
host, the good old boys. We'll see you all next time.
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