October 7, 2025 • 13 mins
Allen and RD try Dogfish Head 120 Minute IPA, Aged in Utopias Barrels. This imperial India pale ale is rockin a 17% ABV.
Cheers!
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Cheers!
#beer #craftbeer #dogfishhead #ipa #imperialipa #beerreview #craftbeerreview #beerpodcast #craftbeerpodcast #strikeoutbeer
Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
What is going on? Everybody? Welcome to strike up your
least favorite podcast for a little quick beer review with
your pals. On wrap Dave, Rep Dave, I'm Alan. How's
it going, buddy, it's going. Okay, went a little deep
in the fridge for this one.
Speaker 2 (00:11):
Okay, you know what I like? It got you gotta
you gotta. You can't just get the fist in. You
gotta go all the way up to the elbow and God.
Speaker 1 (00:18):
All right, today we're having dogfish Head for twenty minute
IPA age in Utopia Barrels the Imperial pale Ale. Now
this one, this particular, do we have a born on date?
We have a bottle on date? Okay, April tenth, twenty
twenty three. Okay, so two and a half years old. Yeah,
two and a half years okay, aged, well, I don't
(00:40):
mind that. A lot of power outages and you ready,
I'm ready. Uh So, while you.
Speaker 3 (00:47):
Had a little bit in there over here on untapped
the Holy Grail for hopheads. Clocking in at fifteen to
twenty percent ABV one, twenty minute IPA is continuously hopped
with a copious amounts of high alpha American hops throughout
the boil and whirlpool and then dry hopped with another
palate of hops, unfiltered and abundantly hoppy. It's got one
(01:09):
hundred and twenty IBus I ever score a four point
twenty three out of five on untapped. Now, I think
you're just gonna have to look at every iteration of
it for the actual ABV because it says the same
one between fifteen to twenty percent.
Speaker 1 (01:26):
Uh so what's this one? List of that?
Speaker 3 (01:29):
Sure?
Speaker 1 (01:31):
This one we got here seventeen percent ABV. Oh my god,
what was I thinking? Let's have some fun? No? I
never think that.
Speaker 3 (01:44):
I was thinking this is a party. Make me want
to stick Jesus what we're not having fun out?
Speaker 1 (01:49):
It's not it's not the holidays.
Speaker 2 (01:51):
I thought we were supposed to do. You mean the holidays.
Speaker 1 (01:53):
That's nothing to do with the holiday. That's when you
have the most mashed potatoes in it.
Speaker 2 (01:55):
That's a direct quote from the movie Waiting. I never
heard of it Waiting.
Speaker 1 (02:00):
Yeah, what's thatch you have? He doesn't say who says that? Uh,
Bryan Reynolds right from that movie. So appearance just thinks
should be deep copper orange with a slight haze. Uh
that's a mega haze. You can't see anyway through, but
a deep copper look is in fact. Take a whiff
(02:21):
of that and uh, let me know what you think.
It's boozy. It's boozy boozy, uh sweet citrus, piny, floral,
hop notes, almost candy like, Nope, it's all booze. I mean,
we haven't taken this wig yet. It's all the smell. Smell.
It's got like a little barista thing, and I gotta
take a picture. It looks like it's smiling at me,
(02:41):
Like it's like the duck from a what is it
a damn movie? It's smiling at me. That's like the
stop staring at me swan. That's something else, all right, cool.
I don't know what's going on there, just had to
take a picture of it. Good thing. Cheers to you
out there, Oh buddy, heh Yeah, that's not bad for
(03:13):
I feel like I could have got that lighter and
just oh see.
Speaker 3 (03:24):
Ah damn it you heard it here first, rapid as
a pee.
Speaker 1 (03:29):
Ah. It's so boozy. I mean, but it's pretty smooth
for being seventeen hoppy. It should be happy with some
hop resin character. Definitely got hop resin. You know what
I mean? You can definitely get a little bit of
that in there. It's quite happy. It's not bad. I mean,
obviously this thing, like I said, it's two and a
half years old. Yeah, I mean, this is a straight supper.
(03:49):
You just sit there and crack this thing. Let it
breathe for a minute. You know, you almost wanted to
bring it this thing came out of the fridge. The
fridge stays really cold. You you almost want to bring
it up to that room temperature. But you know, forty
five fifty fifty degrees there.
Speaker 2 (04:04):
So let me say this.
Speaker 3 (04:05):
I think it smells boozier than it tastes.
Speaker 1 (04:09):
I think it smells and tastes boozy. Don't comment on that.
Got the game on over it, don't talk about it.
I'm not okay, it's boozy. So where do I get?
Did I get this from you? Who? Where do I get?
Where does this come from we? Or was this get
from Zach? No?
Speaker 2 (04:24):
I think we did. We went through all of them.
Speaker 1 (04:27):
Yeah, we're stuffed in the Yeah, I mean, just because
I have a bunch of old beers in the fridge.
Obviously that's one of our things, and this is like now,
some of them just kind of fall through the cracks
where we're just like, yeah, we had and tried it
and we came across. I think we had a ninety
I think we had a thirty sixty and ninety, right, uh,
thirty six ninety and then this is the one twenty,
so I think we had a forty sixteen ninety one twenty. Yeah,
we did all of them. Yeah, yah, yeah, yeah, man,
(04:48):
this is all the alcohol content.
Speaker 2 (04:51):
But I don't think it tastes like it's seventeen percent.
Speaker 1 (04:53):
Definitely it'll get you drunk. I mean there's any all right,
So we got some. It's a residue the bottle. Luckily
though we didn't.
Speaker 3 (05:01):
Didn't catch nothing came out of the bottle. When you're like,
I was actually surprised you poured the full bottle. Yeah,
because typically, especially with the age beers, you'll kind of
I mean, I'll do the same thing.
Speaker 1 (05:12):
That's probably why mine's just a little bit darker than yours,
because you always pour yours first you get the but
you went back and forth. Yeah, but went back and
forth hard pour online.
Speaker 3 (05:20):
But yeah, I don't see you think you know, then
there were no chunks came out of it or anything
like that. Again, I think it I don't think it
tastes like seventeen percent, to be honest with.
Speaker 1 (05:31):
You, reminds me that ice mayor No, I mean, I
think was super minty. But it's still that was like
four twenty five. It was absurd. It's so great. I
might to have a cigar after this just to get
the taste out of my mouth. I might have to
smoke one real quick. It's just smoke, I'll tell you what,
(05:54):
you know, Like just like with this this particular beer,
and then also with like some barrel stouts, barel stouts
and barely h ipa. I mean, you've seen some ps
are barow style, but man, I'm already started to fall apart.
But it's like ones you just said, You're like, you
know what, it's actually not bad. I just want to
sip on it. I wanted to warm up a little bit,
I want to give and I just want to kind
(06:14):
of sit there and enjoy it, you know what I mean.
And it's that's absolutely what I'm thinking with this one.
Like I could just sit back watch a little Thursday
night football Tyreek Hill, you know, bringing a couple of
passes in for the team, you know, and then just
maybe you know, you know when I was out back.
I was out back just checking out the beautiful sunset.
Speaker 2 (06:34):
Always always, and.
Speaker 1 (06:40):
I was like, you know what, man, I wish it
was I wish it was chillier outside because this this
beer and a nice fire and about a forty five
degree temperature out back, not too cold, but just nice,
maybe fifty five, just a little nip in the air
you gotta have. If I'm going hoodie, it's got to
(07:01):
be no higher than fifty five degrees. I think you're
I think you're checking, like, buddy, you just haven't your
life good.
Speaker 3 (07:09):
I had to bust out the hoodie a couple of
weeks ago with out the ball field early in the
morning because it was like it was like sixty eight seven,
but it was early morning, so the sun wasn't quite
out yet.
Speaker 2 (07:19):
Brisk, so it was it was a little hoodie.
Speaker 1 (07:22):
Weather there for the first couple of games. Yeah, so
mouthfield should be slightly coating with a linger of bitterness,
lingering bitterness. I'm not getting a lot of bitterness with this.
I think that's just more of the alcohol, like the boozy.
And again, I don't slightly coating coat your mouth a
little bit, I can I can support that comment.
Speaker 3 (07:42):
But again, I don't think it tastes super boozy like
a seventeen percenter. I actually feel like it's pretty smooth
for a seventeen percenter.
Speaker 1 (07:53):
Really, I do. I do.
Speaker 2 (07:56):
Like typically with seventeen percent, i'll get.
Speaker 1 (07:58):
That oh super bitterness or a super Yeah.
Speaker 3 (08:03):
I'm not I'm not picking it up like I'm really
enjoying this. I think this is phenomenal. I think it's delicious.
Speaker 1 (08:09):
Well, dogfish Head is out of Milton, Delaware. You have
been out that way? No, No, I've been to Delaware.
Like once I went to Dover to watch a race.
I lived in Virginia at the time, and so we
drove up from Virginia, Virginia Beach Chesapeake area and went
to Dover to watch a NASCAR race. The number five
tiede car blew up right in front of us. Who
(08:32):
is that, Ricky Rudd? I don't know.
Speaker 2 (08:34):
I'm asking, I think so. Who drove the number five
tide car?
Speaker 1 (08:44):
Yeah, back in the eighties, Ricky Rudd. Yes, here's chap
GPT apparently can't hide baby, was it? Yeah? He's number ten,
not number five.
Speaker 2 (08:55):
Okay, Ricky Rudd drove the number five Tiede sponsored car.
It was number five nine.
Speaker 1 (09:00):
He won to ninety three. Yes, so it says chat
GPT nice suck it.
Speaker 3 (09:08):
Yeah, I'm ever score four point two three.
Speaker 1 (09:12):
Well, they love it though. These the people that that
drink dogfish Head or I'm not saying they're in the cult,
but the drink and the Cooper, there's definitely there's a
following hell because they do they actually really good. They
have some really damn good beers and they had a
that light that that that light I p A or
whatever they had rolling around for a while. It was
pretty damn good. Yeah, they had to show on for
(09:37):
a while, like the Hell Brewing and whatnot. Yeah, this
was like one of the first ones. Yeah. I think
we watched some documentaries or whatever that included them because
they were like there was the first ones to really start.
They were doing East Coast and West Coast and stuff
like that.
Speaker 2 (09:53):
On the show.
Speaker 3 (09:55):
The head Brewer he would he would go or it
wasn't the head brewer, he was the owner. Yeah, but
he would travel the world getting different homps things like
that to bring back.
Speaker 1 (10:06):
Was he in that He might have been that Germany
one too. He rolled over to Germany to get the
Munich Hops or whatever. Why not. Yeah, it's it's burning
a little bit. I mean.
Speaker 3 (10:21):
By one of those nights where it's just a little
I'm working on. I'm working on not working the first
half of next week.
Speaker 1 (10:26):
Yeah.
Speaker 2 (10:27):
Sent the message to the super.
Speaker 3 (10:28):
I was like, hey, is Monday, Tuesday, Wednesday open next week?
Really not feeling it so I'm just waiting to get
a response on that.
Speaker 1 (10:35):
Really.
Speaker 2 (10:36):
And then Thursday, we have a manager outing at your
favorite place.
Speaker 1 (10:40):
Dave Busters. Yeah. I tell my ild my Lee.
Speaker 3 (10:46):
I was like, hey, I want next Thursday. I'm only
be working a half day. It was because we're having
her managering out and we're going.
Speaker 1 (10:51):
Out to D m B. She's like, d m B.
Speaker 2 (10:52):
I was like, you don't know about the DMV. She
was like, I go Dave Busters because oh I know,
didn't Busters go?
Speaker 1 (11:01):
Yeah, it's D and B. Come on, man, come, I
have been in forever. Actually, I told Lizzie that's where
I wanted to go for my birthday, and then we
end up going to like the Ranger Game and somewhere else.
I should just want that.
Speaker 2 (11:10):
So next week before I come over, I'll have been
at D and B.
Speaker 1 (11:13):
There you go, so next Thursday, Yeah, next.
Speaker 2 (11:15):
Thursday, I'm going out to D and B and I
can't wait.
Speaker 1 (11:18):
Nice. Oh all right, cool, alright, sorry, cheers, cheers. I'm
a four on this. Yeah, I'm a four.
Speaker 2 (11:33):
I'm a four, real close to going four to five.
Speaker 1 (11:36):
I get some paint out back. I gotta take a
little strip it down a little bit. I should have
saved a little bit of this for that.
Speaker 2 (11:43):
Where are you at?
Speaker 1 (11:44):
I mean, in reality, come on, now, it's a solid.
I mean typically we don't Yeah, okay, let me.
Speaker 3 (11:49):
Let me take that back because we don't typically come
but I think it was something like this though. I
think it's okay to review it, because yeah, I think
I want to let these kind of sit a little bit.
Speaker 1 (11:59):
You're talking about beer too, two and a half years old.
This beer did just fine. Obviously we cracked it at
is it eight? Nope, that's what's his name is sitting
on the bench. We cracked it perfect carbonation, poured great,
looks good, and obviously you know we did have it.
There is a little bit of a little something down there,
(12:19):
but it stuck to the bottom and did not come
out with it, so stick to it did not affect
the drink. It looked good, smell good, quite boozy. Let's
be honest, it's it's a seventeen percent. But yeah, big
thumbs up for me, Yeah, big things up. Enjoy it.
Speaker 3 (12:33):
Tell us what you think about dogfish D all of
their beers.
Speaker 2 (12:37):
Yeah, thirty sixty ninety one. Yeah, that's the goodest one.
They just started doing it.
Speaker 1 (12:43):
That's a damn good one too. We reviewed that.
Speaker 3 (12:45):
One earlier this year because I was like, oh, they
got a thirty minute now.
Speaker 2 (12:48):
Let's let's have that.
Speaker 1 (12:49):
Yep, but let's know what you guys think.
Speaker 3 (12:52):
We think they're good and spoiler alert, they're good for
you as always.
Speaker 1 (12:59):
I'm Alan, I'm already.
Speaker 2 (13:00):
We'll talk to you guys later.
Speaker 1 (13:01):
Do
What is going on? Everybody? Welcome to strike up your
least favorite podcast for a little quick beer review with
your pals. On wrap Dave, Rep Dave, I'm Alan. How's
it going, buddy, it's going. Okay, went a little deep
in the fridge for this one.
Speaker 2 (00:11):
Okay, you know what I like? It got you gotta
you gotta. You can't just get the fist in. You
gotta go all the way up to the elbow and God.
Speaker 1 (00:18):
All right, today we're having dogfish Head for twenty minute
IPA age in Utopia Barrels the Imperial pale Ale. Now
this one, this particular, do we have a born on date?
We have a bottle on date? Okay, April tenth, twenty
twenty three. Okay, so two and a half years old. Yeah,
two and a half years okay, aged, well, I don't
(00:40):
mind that. A lot of power outages and you ready,
I'm ready. Uh So, while you.
Speaker 3 (00:47):
Had a little bit in there over here on untapped
the Holy Grail for hopheads. Clocking in at fifteen to
twenty percent ABV one, twenty minute IPA is continuously hopped
with a copious amounts of high alpha American hops throughout
the boil and whirlpool and then dry hopped with another
palate of hops, unfiltered and abundantly hoppy. It's got one
(01:09):
hundred and twenty IBus I ever score a four point
twenty three out of five on untapped. Now, I think
you're just gonna have to look at every iteration of
it for the actual ABV because it says the same
one between fifteen to twenty percent.
Speaker 1 (01:26):
Uh so what's this one? List of that?
Speaker 3 (01:29):
Sure?
Speaker 1 (01:31):
This one we got here seventeen percent ABV. Oh my god,
what was I thinking? Let's have some fun? No? I
never think that.
Speaker 3 (01:44):
I was thinking this is a party. Make me want
to stick Jesus what we're not having fun out?
Speaker 1 (01:49):
It's not it's not the holidays.
Speaker 2 (01:51):
I thought we were supposed to do. You mean the holidays.
Speaker 1 (01:53):
That's nothing to do with the holiday. That's when you
have the most mashed potatoes in it.
Speaker 2 (01:55):
That's a direct quote from the movie Waiting. I never
heard of it Waiting.
Speaker 1 (02:00):
Yeah, what's thatch you have? He doesn't say who says that? Uh,
Bryan Reynolds right from that movie. So appearance just thinks
should be deep copper orange with a slight haze. Uh
that's a mega haze. You can't see anyway through, but
a deep copper look is in fact. Take a whiff
(02:21):
of that and uh, let me know what you think.
It's boozy. It's boozy boozy, uh sweet citrus, piny, floral,
hop notes, almost candy like, Nope, it's all booze. I mean,
we haven't taken this wig yet. It's all the smell. Smell.
It's got like a little barista thing, and I gotta
take a picture. It looks like it's smiling at me,
(02:41):
Like it's like the duck from a what is it
a damn movie? It's smiling at me. That's like the
stop staring at me swan. That's something else, all right, cool.
I don't know what's going on there, just had to
take a picture of it. Good thing. Cheers to you
out there, Oh buddy, heh Yeah, that's not bad for
(03:13):
I feel like I could have got that lighter and
just oh see.
Speaker 3 (03:24):
Ah damn it you heard it here first, rapid as
a pee.
Speaker 1 (03:29):
Ah. It's so boozy. I mean, but it's pretty smooth
for being seventeen hoppy. It should be happy with some
hop resin character. Definitely got hop resin. You know what
I mean? You can definitely get a little bit of
that in there. It's quite happy. It's not bad. I mean,
obviously this thing, like I said, it's two and a
half years old. Yeah, I mean, this is a straight supper.
(03:49):
You just sit there and crack this thing. Let it
breathe for a minute. You know, you almost wanted to
bring it this thing came out of the fridge. The
fridge stays really cold. You you almost want to bring
it up to that room temperature. But you know, forty
five fifty fifty degrees there.
Speaker 2 (04:04):
So let me say this.
Speaker 3 (04:05):
I think it smells boozier than it tastes.
Speaker 1 (04:09):
I think it smells and tastes boozy. Don't comment on that.
Got the game on over it, don't talk about it.
I'm not okay, it's boozy. So where do I get?
Did I get this from you? Who? Where do I get?
Where does this come from we? Or was this get
from Zach? No?
Speaker 2 (04:24):
I think we did. We went through all of them.
Speaker 1 (04:27):
Yeah, we're stuffed in the Yeah, I mean, just because
I have a bunch of old beers in the fridge.
Obviously that's one of our things, and this is like now,
some of them just kind of fall through the cracks
where we're just like, yeah, we had and tried it
and we came across. I think we had a ninety
I think we had a thirty sixty and ninety, right, uh,
thirty six ninety and then this is the one twenty,
so I think we had a forty sixteen ninety one twenty. Yeah,
we did all of them. Yeah, yah, yeah, yeah, man,
(04:48):
this is all the alcohol content.
Speaker 2 (04:51):
But I don't think it tastes like it's seventeen percent.
Speaker 1 (04:53):
Definitely it'll get you drunk. I mean there's any all right,
So we got some. It's a residue the bottle. Luckily
though we didn't.
Speaker 3 (05:01):
Didn't catch nothing came out of the bottle. When you're like,
I was actually surprised you poured the full bottle. Yeah,
because typically, especially with the age beers, you'll kind of
I mean, I'll do the same thing.
Speaker 1 (05:12):
That's probably why mine's just a little bit darker than yours,
because you always pour yours first you get the but
you went back and forth. Yeah, but went back and
forth hard pour online.
Speaker 3 (05:20):
But yeah, I don't see you think you know, then
there were no chunks came out of it or anything
like that. Again, I think it I don't think it
tastes like seventeen percent, to be honest with.
Speaker 1 (05:31):
You, reminds me that ice mayor No, I mean, I
think was super minty. But it's still that was like
four twenty five. It was absurd. It's so great. I
might to have a cigar after this just to get
the taste out of my mouth. I might have to
smoke one real quick. It's just smoke, I'll tell you what,
(05:54):
you know, Like just like with this this particular beer,
and then also with like some barrel stouts, barel stouts
and barely h ipa. I mean, you've seen some ps
are barow style, but man, I'm already started to fall apart.
But it's like ones you just said, You're like, you
know what, it's actually not bad. I just want to
sip on it. I wanted to warm up a little bit,
I want to give and I just want to kind
(06:14):
of sit there and enjoy it, you know what I mean.
And it's that's absolutely what I'm thinking with this one.
Like I could just sit back watch a little Thursday
night football Tyreek Hill, you know, bringing a couple of
passes in for the team, you know, and then just
maybe you know, you know when I was out back.
I was out back just checking out the beautiful sunset.
Speaker 2 (06:34):
Always always, and.
Speaker 1 (06:40):
I was like, you know what, man, I wish it
was I wish it was chillier outside because this this
beer and a nice fire and about a forty five
degree temperature out back, not too cold, but just nice,
maybe fifty five, just a little nip in the air
you gotta have. If I'm going hoodie, it's got to
(07:01):
be no higher than fifty five degrees. I think you're
I think you're checking, like, buddy, you just haven't your
life good.
Speaker 3 (07:09):
I had to bust out the hoodie a couple of
weeks ago with out the ball field early in the
morning because it was like it was like sixty eight seven,
but it was early morning, so the sun wasn't quite
out yet.
Speaker 2 (07:19):
Brisk, so it was it was a little hoodie.
Speaker 1 (07:22):
Weather there for the first couple of games. Yeah, so
mouthfield should be slightly coating with a linger of bitterness,
lingering bitterness. I'm not getting a lot of bitterness with this.
I think that's just more of the alcohol, like the boozy.
And again, I don't slightly coating coat your mouth a
little bit, I can I can support that comment.
Speaker 3 (07:42):
But again, I don't think it tastes super boozy like
a seventeen percenter. I actually feel like it's pretty smooth
for a seventeen percenter.
Speaker 1 (07:53):
Really, I do. I do.
Speaker 2 (07:56):
Like typically with seventeen percent, i'll get.
Speaker 1 (07:58):
That oh super bitterness or a super Yeah.
Speaker 3 (08:03):
I'm not I'm not picking it up like I'm really
enjoying this. I think this is phenomenal. I think it's delicious.
Speaker 1 (08:09):
Well, dogfish Head is out of Milton, Delaware. You have
been out that way? No, No, I've been to Delaware.
Like once I went to Dover to watch a race.
I lived in Virginia at the time, and so we
drove up from Virginia, Virginia Beach Chesapeake area and went
to Dover to watch a NASCAR race. The number five
tiede car blew up right in front of us. Who
(08:32):
is that, Ricky Rudd? I don't know.
Speaker 2 (08:34):
I'm asking, I think so. Who drove the number five
tide car?
Speaker 1 (08:44):
Yeah, back in the eighties, Ricky Rudd. Yes, here's chap
GPT apparently can't hide baby, was it? Yeah? He's number ten,
not number five.
Speaker 2 (08:55):
Okay, Ricky Rudd drove the number five Tiede sponsored car.
It was number five nine.
Speaker 1 (09:00):
He won to ninety three. Yes, so it says chat
GPT nice suck it.
Speaker 3 (09:08):
Yeah, I'm ever score four point two three.
Speaker 1 (09:12):
Well, they love it though. These the people that that
drink dogfish Head or I'm not saying they're in the cult,
but the drink and the Cooper, there's definitely there's a
following hell because they do they actually really good. They
have some really damn good beers and they had a
that light that that that light I p A or
whatever they had rolling around for a while. It was
pretty damn good. Yeah, they had to show on for
(09:37):
a while, like the Hell Brewing and whatnot. Yeah, this
was like one of the first ones. Yeah. I think
we watched some documentaries or whatever that included them because
they were like there was the first ones to really start.
They were doing East Coast and West Coast and stuff
like that.
Speaker 2 (09:53):
On the show.
Speaker 3 (09:55):
The head Brewer he would he would go or it
wasn't the head brewer, he was the owner. Yeah, but
he would travel the world getting different homps things like
that to bring back.
Speaker 1 (10:06):
Was he in that He might have been that Germany
one too. He rolled over to Germany to get the
Munich Hops or whatever. Why not. Yeah, it's it's burning
a little bit. I mean.
Speaker 3 (10:21):
By one of those nights where it's just a little
I'm working on. I'm working on not working the first
half of next week.
Speaker 1 (10:26):
Yeah.
Speaker 2 (10:27):
Sent the message to the super.
Speaker 3 (10:28):
I was like, hey, is Monday, Tuesday, Wednesday open next week?
Really not feeling it so I'm just waiting to get
a response on that.
Speaker 1 (10:35):
Really.
Speaker 2 (10:36):
And then Thursday, we have a manager outing at your
favorite place.
Speaker 1 (10:40):
Dave Busters. Yeah. I tell my ild my Lee.
Speaker 3 (10:46):
I was like, hey, I want next Thursday. I'm only
be working a half day. It was because we're having
her managering out and we're going.
Speaker 1 (10:51):
Out to D m B. She's like, d m B.
Speaker 2 (10:52):
I was like, you don't know about the DMV. She
was like, I go Dave Busters because oh I know,
didn't Busters go?
Speaker 1 (11:01):
Yeah, it's D and B. Come on, man, come, I
have been in forever. Actually, I told Lizzie that's where
I wanted to go for my birthday, and then we
end up going to like the Ranger Game and somewhere else.
I should just want that.
Speaker 2 (11:10):
So next week before I come over, I'll have been
at D and B.
Speaker 1 (11:13):
There you go, so next Thursday, Yeah, next.
Speaker 2 (11:15):
Thursday, I'm going out to D and B and I
can't wait.
Speaker 1 (11:18):
Nice. Oh all right, cool, alright, sorry, cheers, cheers. I'm
a four on this. Yeah, I'm a four.
Speaker 2 (11:33):
I'm a four, real close to going four to five.
Speaker 1 (11:36):
I get some paint out back. I gotta take a
little strip it down a little bit. I should have
saved a little bit of this for that.
Speaker 2 (11:43):
Where are you at?
Speaker 1 (11:44):
I mean, in reality, come on, now, it's a solid.
I mean typically we don't Yeah, okay, let me.
Speaker 3 (11:49):
Let me take that back because we don't typically come
but I think it was something like this though. I
think it's okay to review it, because yeah, I think
I want to let these kind of sit a little bit.
Speaker 1 (11:59):
You're talking about beer too, two and a half years old.
This beer did just fine. Obviously we cracked it at
is it eight? Nope, that's what's his name is sitting
on the bench. We cracked it perfect carbonation, poured great,
looks good, and obviously you know we did have it.
There is a little bit of a little something down there,
(12:19):
but it stuck to the bottom and did not come
out with it, so stick to it did not affect
the drink. It looked good, smell good, quite boozy. Let's
be honest, it's it's a seventeen percent. But yeah, big
thumbs up for me, Yeah, big things up. Enjoy it.
Speaker 3 (12:33):
Tell us what you think about dogfish D all of
their beers.
Speaker 2 (12:37):
Yeah, thirty sixty ninety one. Yeah, that's the goodest one.
They just started doing it.
Speaker 1 (12:43):
That's a damn good one too. We reviewed that.
Speaker 3 (12:45):
One earlier this year because I was like, oh, they
got a thirty minute now.
Speaker 2 (12:48):
Let's let's have that.
Speaker 1 (12:49):
Yep, but let's know what you guys think.
Speaker 3 (12:52):
We think they're good and spoiler alert, they're good for
you as always.
Speaker 1 (12:59):
I'm Alan, I'm already.
Speaker 2 (13:00):
We'll talk to you guys later.
Speaker 1 (13:01):
Do
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