(upbeat music) - Episode 109 of The Bierist's podcast recorded April 26th, 2014. The Bierist's in San Diego. (upbeat music) - How are we even still alive right now because it's just been nonstop beer being pumped into our faces? - I mean, Steve, you look amazing. I mean, you look terrible. (laughing) You're just at a stage that I can't believe you've bounced back so well. Like your hair looks great. - You might want to recall that I am a beer buyer bartender. So I get paid to drink. - Don't brag. We have some folks here that aren't usually on our show. The guys from Craft Beer Anonymous. Why did the microphones smell so weird? - It's a trade secret. (laughing) - Nick and Dave are with us from Craft Beer Anonymous and I'm really fucking psyched to finally see your faces again after the JABF. We hadn't hung out since then. Actually, I haven't hung out with any of you except for Anastasia since the JABF. We don't live in the same state. We're in California right now. We're in San Diego, California. - About fucking time. - I know, man. It's been a long time coming. (laughing) - Literally. - Hey, meet Dave. (laughing) But anyway, I'm Mrs. Goodstar. I'm John Rubio and with me today, I have... Anastasia Squeaky Squeak Kelly. - I really hope the microphone picks that up. That's Steve's dog and that's happening. - And I'm Steve Gonzalez from Eston. - Eston? Yeah, Steve Gonzalez from Eston. - I've never been so beard out in all my life. - But what exactly is beard out? I mean, I'm really tired of drinking so much beer. (laughing) I'm pussy. - You work in beer, like you work for stone. Shouldn't you be like arrogant and all that, Jesse? - The arrogance isn't coming through this week. - I'm really good. - No, I'm kind of a professional drunk in my own right. I mean, I've been to GABF and CBC and all that stuff and judged, like I was telling you about judging quads at 9 a.m. in the morning. - Yeah. - And like spilling our beers, trying to pour them into the dump bucket and missing the dump bucket and hitting the water pitchers. (laughing) I'm more beard out than I was after GABF. - Wow. Well, I've mission accomplished. I think that you'll have us back. - We've hit a lot of breeze. - Yeah, we did. We'll get to that in a bit. But we also have with us, this might take a while. (laughing) - I'm Dave. - Hi, Dave. - Welcome to the Wells vagina. - This is not a good thing to call Steve's house. (laughing) - Well, you wouldn't tell me what the hell the snow was on a microphone, so. - White rude and apologize. - I'm sorry, Steve, from the stone. - Okay, moving on. Also in the fourth chair. - Hey, I'm Nick. - I'm not sure I can't. I can't count. Nick, how you doing, buddy? - Hey, how's it going? - Good, man. I'm glad you could join us. - Glad to be here. - You're lying. (laughing) How did the fuck did this happen? That's what I want to know. - Well, you know, we've been talking over email for a long time and we met at GABF and I thought you guys were pretty cool. And I like your show, craft beer anonymous. - How much did they pay you to say that? - About $37. It's really cheap. - To put in a couple pennies too, that we found in the couch. - Did you find pennies in the couch? - It wasn't really the couch. (laughing) Anyway, so we're gonna drink some beer today. We have just a collection of stuff that we've gathered from the trip. Also, Dave brought a couple of bottles of things. And we have really like no research about this stuff. So we're just gonna kind of shitball it. Like, I guess let's talk about a trip a little bit. We flew in on Thursday. We got here at like 10 till noon and Steve picked us up and we went straight away to have some food at, what the fuck is that place called? - Underbelly. - Underbelly, yeah. That ramen was delicious. - Yeah. - I had a hard time remembering the name of that place because there's a couple of places in Austin, like, Winebelly, you're throwing out a lot of different names. It's a bacon fat, was that the place? - Yeah, bacon fat, no, underbelly. - We had a bacon fat. (laughing) - No, but it was fucking delicious. Like the ramen there was great, like decadent. And from there we went to society, which I gotta say has been my highlight of the trip. Their beer was great. Yeah, they're super solid. Good friends of ours at Stone. And we love their stuff. We support each other a lot. Those guys helped me out with some barrel aging questions I had and it's awesome. Like that kind of free sharing of information that happens among San Diego brewers. And those guys have a lot of knowledge. I mean, they work for both the brewery and Russian rivers, so. - They do an absolutely wonderful job. - Yeah, they're one of the newer gems in the area. - Yeah, man. I was blown away by every single beer that they had super solid, super clean. I had never heard of them prior to about five months ago. I'm so just obsessed with the stuff that they're making. We're gonna have one of their beers on here later. - One of my favorite things about 'em, every beer's named something like the. - Yeah. - The apprentice, the bachelor, the pupil. - It's all reality shows. - Pretty much, right? And the logo for each beer is a silhouette of some person. So the bachelor is a silhouette of a bachelor, right? A pupil. And each one of those silhouettes is a silhouette of somebody in the San Diego beer scene. - Oh, cool. - So there's a lot of interpersonal feelings between the brewery and the community and people that work at bars, people that work at breweries, so on and so forth. So there's a little homage, if you will, to the rest of the people out here. - Very cool. I saw that board that they had with all those silhouettes out there, and I didn't know what significance it was or anything. - The next time if you actually stay sober as you visit these places, you can start to compare and see if you can figure out who they all are. - It's not talk crazy. (laughing) - I've never got it either. Why would you do that? - Who knows, right? It's like going to candy shop and not eating candy. So the next place we went, where do we go next? I mean, it's a blur. - Ailsmith. - Ailsmith, that's great. - Yeah, and I had a nice, late barley wine 'cause I was driving. - Yeah. I had the, what was it, the Vietnamese coffee. - They didn't have the Vietnamese speedway. They had, yeah, Jamaican. - Jamaican. - Oh, Jamaican Blue Mountain. - That's the way out. - Yeah, delicious, man. - That's their newest release of the different varietals of their speedway style. - It was wonderful. Ailsmith I've been a fan of for quite a long time and I'd never been to their, to any of these rooms. Like I've never been to any of these tap rooms but really liked their little quick visit. Like we just stuck around for maybe 20 minutes. Each had a beer and moved on 'cause yeah, there were several other places to hit. - Ballast point after that. - Yeah, thanks for filling in that blank. (laughing) - So far, I think he's filled in every blank. - Well, the blanks really, wow, the blanks really start after ballast point because at ballast point I may have had two beers and then a spirits tasting. - Oh yeah, that was awesome. - The moonshine I thought was the best. - Yeah, the moonshine was really good. - Yeah. - And we were kind of starting to feel it after that point, I think. Because you don't do that if you're a normal person. - We had off beat after that. We didn't stay for very long though. - Oh, that's true, yeah. - Yeah, it was a little disappointing to me. - It was still a cool little space. I mean, I liked the place, but the beer was eh. - That's all right. There's a squeaky dog happening. (laughing) - Sounds like someone's gonna fuck it like a collegiate bed. (laughing) - What college did you go to? - Who said I went to a college? - Oh, good point. - So I've been a visitor at many. - Oh, okay. - And kicked out of quite a few as well. - I don't blame them. - What is the next one? - After that, we went to Lost Abbey. - I am amazed by your recall. - Yeah, for real. - Like I said, I remember everything when I'm drunk, it's cursed. - I really is. - That is horrible. - I really is. - I understand the curse. - Lost Abbey, we had that tequila, barelys with the hell. - A God named Maria. - Yeah, I liked it. I don't know if anybody else did. (laughing) - I liked it, sort of. - Did you? - Yeah, burgers happened though, so. - Oh, what was the name of that food truck, Jesus? - Mishmash. - Okay, yeah. There was a food truck called Mishmash. Parked right outside of Lost Abbey, selling burgers and fries and stuff. And I had this like 2/3 pound fucking nightmare burger with everything on it. I think it had everything on it, including-- - Children? - Well, see, what they did for this burger is they took Tommy Arthur, and they submerged him. (laughing) And they vat of duck fat. - Wow. - They mixed on with macerated raspberries, and they squeezed him in a duck press. Like they were hitting him in the face with a trout, because that's how you tenderize the drippings, the lesions, right? - Sure, absolutely. - And then they used that to braise the beef for the burger, and Tommy's fine. (laughing) - Thank you for clarifying. - I mean, they made a beer out of the second running to Tommy Arthur. (laughing) But, it was, it was young, like that burger was amazing. The Anastasia had like some vegetarian mushroom burger that was just crazy good. - With bacon. - Yeah, with bacon. - I'm glad you didn't mention how they make the buns. - It's a very violent process. (laughing) And probably illegal. After lost Abby. - Rip current. - Rip current, okay. - This was a funny one. We stopped in there right as they closed. Like it was right after they closed. They're like, we're closed, we're closed. You can't come in, you can't have beer. Steve goes, what about industry? And he pulls out this fucking card saying, I am stone man. He says, you guys have an hour. So we stayed there and we drank a lot for an hour. - We didn't drink a ton of beer, but we were drinking double and triple IPAs. That's what did us in. - Well, I had like three of them. (laughing) - So if you're talking about double and triple IPAs, three of them at the end of a long drinking night, which didn't turn out to be the end. - Yeah. - It was a beast and then we came to your place. - Yeah, and I thought it was a good idea to get out 30 year old Brandy. - Yeah and three bottles of Kenyanti. - I thought, I thought Robio liked some younger than that. - Yeah. - Sometimes, I mean, other times they're just a liability. - So is that what happens to Brandy singing career? Steve just holds our hostage in his house. - Are we talking about a singer now? - Brandy, 30 year old Brandy? - What the fuck are we talking about? - I have no clue. This is how it happens sometimes. These are the parts that get edited out. (laughing) - Do you remember batch two, three, and four, the Quangenties or? - I do. - I do, actually. - We had one that was a barrel aged barley one. That was fucking awesome. I don't remember the name of it. - Guardian slumber. - Oh, that's right. - Oh, there they are. - Yeah. - There's empty bottles over here to my left. But we had that, we had a imperial stout, a barrel aged imperial stout, and then something else. - Those two Russian ones? - Yeah. - Oh. - Yeah, we had those with... - Explain them, Steve, 'cause they have friggin' amazing. - Please do. - So yeah, we haven't done the Quangenties of the Russian imperial stats in a while. So 2010 was last release. It was a very small amount, and we actually brought it back. We recalled it. - Okay. - Yeah, so batch three and four triumphant return for the bourbon barrel aged Russian imperial stouts. And one was our odd year 2013, which had espresso in it from Ryan Brothers, a local roaster here. And then the other was just the classic IRS, which the recipe on that doesn't change much from year to year. Both of them were just amazing in bourbon barrels. My only regret was that I was a little worried about the microbiological stability of the coffee IRS, so I only asked for eight bourbon barrels to be filled with it. - Oh, wow. - So we only got 179 cases, and it was so awesome. I really, really wish I had more. - Yeah, fuck, man. - Jeez. - We'll get all that next time. - My other regret for you is I can't pronounce them. - Shit. (laughing) - Yeah. - They're names actually, so it's my fault. You can play me. - Oh, man. (laughing) - Well, did I mention how good they were? Like the name of the show is so, no kidding. (laughing) - Well, they tie into some, I mean, it makes sense in a way. I mean, I don't know what the hell they mean, but these are Russian imperial stouts. - Sure. - And the names are Russian, so I get that part. - But then we have like three names. It's Vladimir Olaf and Victor, I think. - Oh, yeah, Victor, yeah. - I actually work with a Russian dude named Victor, who's asked me like some amazing questions. Like, John. - Where can man see skeleton? (laughing) - Well, I think I've told this story on the show before. But it was just like bonkers, like this guy's just bonkers. But that's how Russians work. Anyway, the next day we stayed in to like 2 p.m. (laughing) - Because we kept on drinking and you brought out spirits and we were smoking cigars, we had like two cigars each, and we were wasted, wasted, drunk calling Mike Lambert. We were rough the next day. And the next day I walked a block away from Steve's place to go eat breakfast and couldn't do it. Like we could not eat, we ate like three bites, and then we're like, how do we get this far away from a house? And we like stumbled back over here, went back to bed till 2 or 3 p.m. Like it was just not good. But then I started feeling good. This was the day of our listener meetup. I started feeling good and we went to modern times and I still wasn't feeling totally great. These guys were totally fucked. They may have been vomiting in Denny's parking lots. (laughing) They may have been peeing on things. It was rough. And we went to Tiger Tiger for our listener meetup and met up with a lot of our listeners. Like it was a pretty good amount of people. Like 15, maybe 20 people had kind of cycled in and out. - If you add them all up together, it was probably 25, 30 by the end of the night. - Cool, it was so fucking awesome. - Really nice turn out. - Yeah. And we got to meet a lot of you guys listeners and you got to meet a lot of our listeners and does it look like I'm drinking off? (laughing) - It looks like you're drinking off very violently. (laughing) - Just for context, Dave has a dog toy under the table. The dog toys code for his dick. (laughing) And the dog is tugging on it with its teeth. Which explains why I'm turning red and getting really, really hot. He is violently jerking his body forward. (laughing) - That's what you were doing with the peanut butter earlier. (laughing) - It's pronounced penis butter. (laughing) - And it's on my taint. - Yes. (laughing) - But we did that. - It was such a great event. Like I really had a great time and the bar was super cool, super supportive. Tiger, tiger. What a great place to drink a beer. And super attentive, you know, kept on bringing his glasses if we need him and keeping the tables bust. And we opened up a bunch of beer that Jester King sent out to us to share with our listeners. Two of them were just announced they were unreleased when we had them last night. Today one of them got released. Great stuff. Like I hadn't tried those two and they were really, really good. Insendia and dichotomous, something dichotomous, I forgot what it's called, but there was like watermelon in it and stuff. It was amazing. - That beer really blew my mind. That was really freaking good. - It was crazy good. - I've never had anything like that before. The body was light, but there was so much depth of flavor at the same time, which not easy to do. - And I was amazed at how much watermelon they were able to get into the beer. It's such a delicate flavor that you'd think that that would get overshadowed by all that other stuff. - Yeah, but it was definitely there. And it came off, it was a tart beer and it came off kind of like the inside rind of the watermelon, you know, as you get to that more tart part of the watermelon, but it was juicy and fresh and it was absolutely wonderful. Like it, it had about as much tartness as like a Berliner vice or something, pretty mild on the tartness, but it was definitely punchy. So today we went straight to Alpine Beer Company, out in Alpine, California, where everything is fucking made. - On Alpine Boulevard. - Alpine Boulevard. - Next to Alpine. - Rentals. - And Alpine. - Alpine Books. - Alpine Books. - Yeah. - Alpine Card dealership was there. - Alpine Fuckshop. - A place I want to open. (laughing) - Alpine barbecue, Alpine. Like it was-- - The Alpine Glory Hall, I think is what you were wanting to open. - It was like a smurf village where everything is called smurf. It was fucking weird. - At some point you would think that it would just take the word alpine away from everything and say-- - That's what I'm saying. - Go to the liquor store. - Yeah. - Go to the book shop. - Yeah, just call your dance studio dance. Like don't fucking call it alpine dance. Everybody's on the same page in the fucking full fucking-- - We know where we are at this one. - Yeah, yeah. Man, their beer was really good. Like it was such a cool experience drinking out an alpine. I'd had some of their beers before fucking Dave sent us out a whole load of their beers to do an alpine job. - Stop, you're gonna make me blush. - I mean, did I say anything not untrue? No, we're good. - Super awkward. (laughing) So, manufacturing awkwardness is my forte. (laughing) So, drinking out there was really fucking good. Like their beers were just yummy. I had a Nelson and then I had... What the fuck was that vanilla wit? - Willy vanilla. - Willy vanilla. I thought, yeah. (laughing) I used to listen to that band in the 90s. - The food there was really good. What do we eat? I eat a pork thing, a pork sandwich. We're rough right now. (laughing) - Oh my God. - I'm exhausted. - The ugly black IPA, that was my favorite. - Yes. - Yeah. - And we just had some right now to pre-game this show. You still have a glass hole in it. - It's not like crap, dude. - Yeah. - I had someone just refill it for me. - Fair enough. - Yeah, that's all fair. But we did that and then we went to beer shopping, we went to church hills, and now we're here and we're about to drink our first beer. Woohoo! What is our first beer? - Apricot Nectar from Alpine Beer Company in Alpine, California. 4.9% ABV, available in draft only. (laughing) - That was the weirdest like sex doll animated from Magic Voice, I've ever heard. - It looked like that Ukrainian Barbie. - It really was, that was terrifying. So yeah, Alpine Apricot Nectar. I've never had this before. - Anything with the word nectar in it usually does not touch my lips, so we'll see what happens here. - So, checking this beer out, it's a straight up gold kind of clear color, maybe a little bit of chill haze, I'm not sure. - It looks like a Berliner vice, but it's not a Berliner vice. It's an American wheat wit, wheat wit. - You know what's really cool about it? It's so clear that Ruby, I'm looking at you across the table through the beer and you're upside down, but I can see every detail of your face. - That is wonderful. - Yeah, it's making me really thirsty. - It's frightening. - Or that. (laughing) - I can't. Okay, and we got a snorter. - We were lapping, okay, so we've been laughing our asses off at dumb shit for the last 30 minutes and it's really hard to keep any sort of composure right now. Anyway, I've got a light dusting ahead on my beer. It's not really that much. There's just a slight bit and it smells like fucking apricots and wheat. I mean, that's really just fleshy apricot, like the insides of the apricot. - You get a little bubble going on that too. - Yeah, a little bit, yeah. But it's a clean smelling beer. It's almost like a car air freshener, you know, or something, it's almost like a caricature of apricot. Like it's so apricot-y. - No, I keep drinking it for getting that we're actually doing a show. And then these weird microphones and these weird dudes were here. So then I thought maybe you were trying to sell me into slavery. - They're called Nick and Dave. (laughing) - Weird dude works. - Yeah, they're super sweet. - Yeah, and you are being sold in slavery, but that's after the show. - Yeah, I'm taking a sip of this. I mean, it's pretty much what you would think an apricot wheat beer would taste like, but with quite a bit of candy-like apricot and they're not a lot of sweetness, but it's a really easy-to-drink kind of refreshing beer. - So I'll say for me, I'm not a fan too much of wheat beers in general. - Sure. - The tart ones I like. I mean, good, nice Berliner vice or a goes or something like that, but in general, wheat beers are not my thing. And for me, the flavor of a wheat beer overpowers the flavor of the apricot for me. So I'm getting more of what I don't like before I can taste what I do like. - Okay. - Yeah, I get a fair amount of the general wheat fermentation character in there. For me, I get a lot of honey and the flavor. - Yeah, this is a little bit of honey, a little bit of some kind of like a slightly floral spice, just tinting it a little bit. I mean, I'm not even sure what that is that I'm smelling, but it's kind of like this botanical thing that I can't put my finger on. It's got a pretty decent body. I mean, it's kind of a light thing, but it is definitely a wheat beer. Like it's, it tastes like fucking wheat. - And it goes down very easy, which is how I like them. - Yeah, yeah, but he's not talking about beer anymore. - Thanks for that clarification. We were so unclear. - If you ever have a question, the answer's yes. - I think you broke in the stage. - We're in the first beer. - I wasn't even with your dick. - I mean, you couldn't break me with that tiny thing anyway. - Hey, just 'cause it's sure. I mean, it's like a tuna can. That shit's gonna break you one way or the other. - She has a glass jaw too. - Kidding us. - But it's leaving that residual dryness around the outside of, you know, the mouth. - Yeah. - So even though it goes down, you know. (laughing) - Well, you know, you're saying that about your dick, but right now, I'm getting like, there's an astringency to this beer that's kind of keeping me drinking it. - Right. - And it's weird because it's straddling the line of my drink. (laughing) It's straddling the line of being astringent, but also being quenching. - I think that's called alcoholism. - Bravo. - So for me, this body is very reminiscent of a Berliner vice. It's that kind of light to medium, a little aqueous, easy to drink, like you mentioned before, and I just wanna slam it. (laughing) - I think I just really turned on. (laughing) - You're just gonna slam it. - When girls laugh at you, is that what happens when they turn, they get turned on? Like, is that how your brain processes that sort of pain? (laughing) When you, you know, when it's a lifetime of within laughing at you, something just breaks inside, and your emotions switch the meaning of everything you see in life. - Steve looks tired. - No, he's like, what the fuck did I get? - I got myself into it. - Welcome to our show. (laughing) - It's great. - Yeah. (laughing) - Oh, every week. - You guys wanna? - Yeah, it's, it's unstoppably horrible. - You wanna, no, actually, I kinda like that. - Yeah, I wanna go to sleep. - No, no, no. - Thanks for asking. - Do you wanna move on to the next one? - Oh, I like it when you both go to talk. It looks like you're gonna kiss. - That's not gonna happen. It looks like we were about to blow the same dude. (laughing) - I can just go to sleep. But the next beer that we have to drink is Almanac Beer Companies. Farmers Reserve Blackberry. It's an ale brewed with blackberries aged in wine barrels. And it's 7% ABV. This actually came out this week. Cool, so it's brand new. - Are you guys ready for this? - Yes. - We love blackberries. Tart, sweet, and complex, but guarded by thorny branches, these alluring fruit have been a favorite of ours since we added them to our very first beer. This sour blonde ale is infused with loads of coastal blackberries from Swanson Berry Farm in California's Santa Cruz Mountains and aged in wine barrels for many months. So descriptive. Pair with duck dishes and summer salads. Hey, bottled April 2014. You know what? I'm really impressed that I did that all in one go and it takes you like 60 to read less sentences. - You know, English is my second language and I really wish you would stop. - You know, Nick, we don't fight this much. - You guys also didn't use to date. - How do you know? - Good point. I thought you smelled like each other. - So, it's the certain terra-wa of the craft beer anonymous studio. - Right. - Wow, we don't even have a bottle opener here. - No, we're really having a hard time. - I figured if I just kept rubbing it the right way, it would just open up completely. - Well, more like explode. - So yeah, I've had some almanac stuff before, but I don't know very much about them. I mean, they're doing this farm to barrel thing and you mentioned that they brew a thing once and then they never do that. - That's correct. This is another relatively new come around the beer scene in California and they are on fire right now. What's really cool about it is every beer they make from this farm to barrel series is made one time. - Cool. - And when it's done, they never make it again. They might make another batch later on, but they're gonna use different ingredients from a different farm to make that. That's the other cool thing is how the bottle mentioned what farm these blackberries are from. They team up with a different farm for every beer in the local area and bring that ingredient in specifically for that one beer. - Oh, that's really cool. I really wish that there was more breweries that were doing things like that, making these unique pieces of art, essentially. And then once it's gone, it's gone. I mean, that's just the nature of the beast. So checking out this almanac farm to barrel blackberry reserve backberries, but backberries. - My favorite kind of berries are berries from the back. - Yes, backberries. - They're very Mexican. Oh, God. - Yeah, we have berries on our back. - Is that a sack of berries on your back? - I think so, yeah. I've shown them on the corner. I'm not sure how to describe this color. It looks almost like it's bloody peachy. - No, no, it's bloody snot basically is what it looks like. It looks like an Italian soda, like a blood orange or a peach Italian soda. - Yeah, there's pink and orange and sort of a blackberry color in there. - Or like grapefruit juice, maybe? - Yeah, okay. - Ruby-red, like Ruby-red grapefruit juice. - Yeah, you can't see through it at all. - And there's very little head on it also. This is another one that seems like it's pretty well-carbonated, but doesn't have a lot of head on it. - It's a very delicate aroma. - Yeah, but it's full of blackberries. Like, I mean, it smells very present, blackberries. - Smells like lacy girl farts. - What does that mean, though? Like, if a room of girls in lacy panties all farted at the same time while eating fruit, this is what it would smell like. - The fruit aroma is really natural, fresh fruit, awesome. - It really is, and can we go back to that room that she's talking about, the super, your dream room. - The lacy girl fart room. - Yeah, your dream room. Didn't you describe a beer like that on the Goza episode? You talked about a beer smelling like it was panties worn by a woman for like a day. I don't even remember, you're here and you don't even remember this. - I don't know what the fuck you're talking about. (all laughing) - Yeah, it's like two day old used panties that sat and marinated in a closet for seven days. - Yeah, it was like that. - And now I have a face to go with the voice. (all laughing) - It's a lot sexier than you thought, isn't it? - Anyway, I like the tartness on this. Like the nose on this is gorgeous. Like Steve said, it's fresh berries and a really nice tart, almost minerally sort of thing. - It definitely reminds me of the kind of beer that Jester King's putting out right now. - Yeah, it's good. - Where it's got that like wild yeast that's not too aggressive, but it still has a little bit of tart, a tiny bit of funk in the back end. It's really far me and the hops that aren't there, I guess, are still kind of earthy. - Yeah, it's got a bit of an earthy thing going on and something a little like, it's a yeasty smelling beer. - It has almost like a white wine aroma quality to it. It's got like a little bit of peri melon or something in there. - Yeah, and even like the outside of a wine grape, like the skin, the outside of the skin, how that's a little bit grainy in texture, not grainy in like, this is how it feels in my mouth, but that mixture of astringency and yeasty, if that makes any sense. - Also if you inhale hard enough, it actually like tickles up in the top of your nostrils. There's a little acetone in there too. - Yeah, there's something like that there, but it's not off-putting, like it's not so much that it's bothering me. - Ooh, that's tart. - It is really tart. It's like puckeringly tart. - I get some vitamin C kind of flavors in there also, yeah. - Yeah, yes, yeah. Children's aspirin, I mean not children's aspirin, like children's, the two vitamins, flick some vitamins. - Exactly. Is that two million strong and gro-y? - Yes, that's exactly what it is. You're so bad at podcasting. (laughing) - Is this what it's like to deal with me? - Yes. - Am I him? - Yeah. - Oh God. - You're our him. (laughing) - Did you send me out to pasture and shoot me now? (laughing) And while you're at it, take him, I'm not gonna even give him a name, 'cause I don't wanna justify him being in existence. - He's anonymous. - Yeah, exactly. - Yeah, there you go. The anonymous dude. The one. - I like this beer. I like how tart it is, you know, I like the fresh fruit aspect that carries into the flavor also. It is like chewing on a mouthful of, not really blackberries, because I don't think, I think that this has more tartness, almost akin to fresh raspberries, but there is a blackberry turn to the flavor, I think. - It's almost like a, a little bit of an under ripened blackberry, before it kind of reaches maturity. - Yeah, and that's the same sort of thing that raspberries usually sort of keep, like they keep then feeling of under ripenness throughout the whole life of that thing. And that's why I just said raspberry, but you're probably closer to what I meant, yeah. - Get out of his head, man. (laughing) - The tartness reminds me of kumquats, the kind of really acidic, and I know that's not really citrusy, but they're like lemonade acidity. - Yeah, so the kumquat is an interesting little fruit, an interesting little citrus, because the inside of it is the tart part, and the outside is a sweet kind of bitter peel. And when you eat it, it's kind of the inverse of eating an orange or something, because yeah, the orange is sweeter on the inside, and the outside's tarter and more bitter. But yeah, this is kind of similar in acidity to the inside of a kumquat, totally. - It's a very smooth body, and it's actually really easy to drink until like the very end of the sip, where that tartness just hits, it almost like swells up your tongue slightly. - Get ramps. - Yeah, and then you're sitting there like a little bit of sweat on the brow, and you're enjoying that tartness. And then as that dissipates, you're kind of craving that really smooth, easy body again. That's how we're blonde. - Yeah, I like this, though. Like I think that this is awesome. Everything that I've had from them, as far as this farmer's reserve series, I've loved. - Yeah, they're almost bad in a thousand, in my opinion. And there might be one or two that I'm not crazy about, but other people are. - Right, well, if I should we move on? I mean, do you guys have anything else to say about this? - Can I have more? - Oh, there's a little bit of draggies at the end. You want some? - It's a great beer. I mean, I love the fresh fruit character here. It's really different from the first one, which was more fruit essence kind of flavors, but this is like fresh, vibrant, awesome. - Yeah, and I think Anastasia also kind of hit it on the head a lot of the same, farmy, funky qualities in this beer is similar to the stuff that we're getting on a gesture king right now too. Like there's a rustic quality to the, like it doesn't have a finesse yet. Like there's some rough edges that are really nice and keep it vibrant for me. I don't know. I think that's a really cool beer. - And these guys are less than two years old. - That's great. - So when you start to, you know, think about that and all of the beers you've already had, you know, in Texas. - Yeah. - You start thinking about where they're gonna be going. - I know it's amazing. - Well, the next beer and final beer before we get to our break will be the dandy from, I like the name of the dandy from Society Brewing Company. Is it Brewing Company or beer company? Society Brewing Company. And Society is a brewery that I did not know anything about until about four or five months ago when I first heard about them. And they're a pretty recent addition to the San Diego beer scene. And the dandy is 6.2 ABV. It's an India paleo and that's all I know about it. - Why don't you love those little metal growlets? - Dude, these growlers are awesome. I bought one. I don't care if I don't take beer home in it. There's beer in it now. But, fuck, they're cool. - And stage was that CO2 sealed? - Yeah, they purchased it with CO2. - Yeah, love that. Like I said, I was super impressed with society. Like everything that I had from them was just off the charts. Good. Like it was so fucking good. Everything was really clean. And with purpose, it felt like they hit the target every single time of what they were trying to make. - Well, they have a phenomenal pedigree, as you mentioned earlier. - Oh yeah. Let's check this out. It's kind of a, oh, it's a weird kind of murky, it's like halfway to a half horizon haze. - Yeah, kind of, right? - But the color of it is also kind of odd. It's like a gold copper buddy. It's a little weird looking. - Hints of that coppery rust cream that you get in certain pennies. - Oh yeah. It's got a pretty nice amount of head too. It's a second beer I can't see you through, John. - So they don't filter at all also, just a comment on the visual appearance. They're just using some finding agents and a very light hit of them. - They have almost those big soap bubble, sort of British style head, I guess. - Nice lacing too. I mean, it just sticks to the glass and doesn't let go. - Smell that. - Oh yeah. - We're back in San Diego now. - Mm-hmm. - Mossy kind of dank, almost somewhat funky hop presence, like that smelling the cleaned out bowl of a bong, sort of thing. - Kind of make me hungry over here. - I know. - He eats paulab. - Yeah. - Just fistfuls. - Yeah, definitely dank tropical hops here. - I get lettuce and lemon and-- - Lettuce. - Yeah, I'm going kind of Asian with it. - Lettuce and lemon with a little bit of something kind of multi or bready or biscuit-y or something kind of dandy. - I think it might have some British malts in here. I mean, when you say it smells a little dandy, I'm taking that as British. And I think there is some English malts in here. - Yeah. - No, you called it that Steve, nice. - I think it is. I'm surprised that that came off tropical to me on the first hint 'cause now I get like mostly British hops, which sometimes get some tangerine peel from those, but-- - But there's also a pretty good hefty dose of like spruce needles or pine also and that dank, you know, sort of West Coast hop alts. I mean, there's quite a bit going on here. - Yeah, I think that's weird. As I'm getting the combination of the West Coast hops with sort of the biscuit-y, multi notes you get with the British ones, and I think that's where it's like confusing me. - Yeah, but it's an interesting dichotomy. It's actually working in this beer in the nose for me. - Which is surprising. - To me, at least. - You know, actually, it's kind of similar in the nose to what I remember flower power is smelling like. It has a little bit of similarity to that beer, I think. And I had it a couple of weeks ago last time. - What'd you think of it? - It's fucking great. It's a great beer. - I told you, Nick. - Goddamn New York. - Hey, I think it's making good beer. And speaking of good beer, this thing goes down easy. Like, it is yummy town. And it's drier than my nose would lead me to believe. Like the nose, it is kind of a caramel-y biscuit-y. But when I taste, you know, like tasting is just, it's dry, you get a little bit of that caramel in there that's coming off almost like a honey biscuit or a honey wafer, or those Ritter Sport chocolate-covered cracker things without the chocolate, just the cracker, is similar to the sweetness that I'm getting out of here. - What, the tea biscuits or whatever? - Yeah, that kind of thing. - Yeah, totally. - I love the bitterness level on this. It's really nicely balanced with a malt profile. You get both freaking awesome, like really well-crafted. - I feel like this is more late hopping sort of a profile. There's a lot more flavor as opposed to just straight up bitterness. - Yeah, there's very little to no bitterness. - Yeah. - Excuse me, I'm really thirsty. - The dog is just slopping water into her face. - Hey, his name's Dave. - Wolf, Wolf, baby. - Sorry, Dave is slopping water into his face. - I'm just drooling, okay? - Yeah, you know what's really cool about this beer is that the more I sip on it, the more, it's not relieving a residual bitterness on my tongue, more than something like a residual peppery-ness, which is kind of a slight tingle there that's not coming off bitter, but is tricking my brain into thinking a little bit of pepper. I don't know, and by pepper, I mean like black pepper or pink pepper horns or something. You know, not capsaicin pepper, white pepper? We can cover all the colors of pepper. - Yeah, like black pepper corn, I get that. - Yeah, just a little bit of green pepper. You know, there are different colors of peppers. - And what they do with these peppers is they cover Tommy Arthur in "Honey" and then they pelt them with a trebuchet of peppers. Trebuchet, is that a trebuchet? - Trebuchet, trebuchet. - Yeah, trebuchet of peppers, hold on, it's a French word. (laughing) And when those peppers cover him from head to foot, they soothe him in warm water for 17 days. - I heard that water though, like when from the natural springs in Iceland. - Yeah, yeah, which, if I'm not mistaken, that's where ice comes from, yeah, that's where ice comes from. And then they launch him into space. So he's space kissed, and then they squeeze him in a duck press, and then they pour the broth on a brick of gold and serve it in the hollowed out skull of the pitney. (laughing) - That's my favorite part, actually. - Yeah. - You get that little bit of residual brain action. - Yeah, and it's a perfect pair for Sierra Nevada Pail. It's amazing, like they go out to the air, they're gonna get there so well. - We should probably take a break. - And that's nothing. - No, yeah. You should see what's for dessert. Fucking chocolate cake. Chocolate cake. (laughing) But it has the head of a truffle pig baked into the center of it. The pig was killed by Tommy Arthur. - Like himself. - Yeah, his bear hat, he choked the life out of it, and then drowned it in broth. Okay, let's take a break, this is stupid. (laughing) ♪ I was born to kill ♪ ♪ I was made to slay ♪ ♪ And afraid to spill ♪ ♪ But on the land ♪ ♪ When you come and I will ♪ ♪ I am lost to fate ♪ ♪ Walk to the life I take ♪ ♪ I will never be done ♪ ♪ I'll always be hungry ♪ ♪ In each final breath I breathe ♪ ♪ Burn to bright fire inside of me ♪ ♪ And it keeps me alive, keeps me alive ♪ ♪ Yeah, I was born to kill ♪ ♪ I was made to slay ♪ ♪ And afraid to spill ♪ ♪ But on my hands ♪ ♪ When you come and I will ♪ - All right, we're back. We had a very productive break. I came up with more recipes using Tommy Arthur as the main ingredient. (laughing) And I think I might write a cookbook about this and hopefully get him to write it forward. If you're listening, Tommy, I really would like to put you in a veal box for six months, feed you spent grain, (laughing) take you out and then sue VU. (laughing) I don't know, I'm not a chef, but it sounds delicious. - What it comes down to, Tommy, is that Rubio really wants you in his mouth. - Yeah, for the most part. - Our next beer is ballast point, habanero sculpin. (laughing) None of these beers are less than heavy beers, but I'm like fixing and cooking and eating Tommy Arthur. I don't know why, but yeah, ballast one has a wonderful IPA called Sculpin. We've had it on the show before and so many people know about it. This is the same beer, but with habaneros in it. And I think this is the first, you mentioned the first bottling of this? - Yes, what's really cool is they've had it in kegs, floating around the area randomly, bring it to events and stuff. It's delicious, everyone loves it. They finally started bottling it. This is the first batch. - Yeah, I actually had this, Anastasia and I had this in Vegas when we went over about a year and a half ago. And what is it, 7.0, like 7% ABV. And I don't know the IBUs on this, but let's take a look at this. - Beautiful. - Oh, gorgeous golden color. It's like straight up, like just slightly more orange than gold, a little bit hazy. - The contrast between the color and the head is gorgeous. - Yeah, the head's like a bright white. - It was using like crushed white strips or something, yeah. - I don't know. It's that, it's that color. Like, you know, when someone takes the strips off and their teeth are like really white, like too white? I've never seen that before. - Well, I know in Texas, everyone's like chewing tobacco. - We are, yeah, I understand. - And my teeth look like firewood. So smelling this beer, it's super citrusy. - You get an earthy pepper quality too though. It's got like a dirt. - Exactly, that earthy kind of woody sort of almost cedary pepper. - And a lot of beer is being drunk by someone to the right of me. - Uh-huh. - It's pepper beer lover. I'm taking it back now. - I really like the aroma on this. - What's interesting is, you know, as a native of Southern California, drinks Sculp and on a pretty regular basis, the aroma of this version I think is missing a lot of the fruit and hop aroma that we're used to. - Right. - Now granted, I'm not saying that it's missing that in a negative way, but I'm so used to smelling that when I pick up a Sculp and those are totally gone based on the fact that this has hop and arrow in it. - I agree with you for the most part, although I think this smells more like super freshly peeled oranges. Like if you grab an orange and you peel it with your hands and you smell it as you're peeling it open, there's a lot of that sort of thing that I'm getting when I breathe in deeply over this beer. - Yeah, I agree the fruit on the aroma is a little bit muted, but it still smells like Sculp and-- - Smells fucking good. - Oh yeah, and the flavor, just immediately, you get that burn of the Habanero chili pepper. - And it's just like the right amount to like give you the burn without kind of overpowering the beer. - It's a brilliant balancing act. - Yeah, I get a tiny bit of burn on my lips, just a bit. - And it's a little bit of that burn on the lips, but the way Habanero chilies usually attack my mouth is like the back of the throat. - Yeah. - You know, just right where my mouth ends and my throat begins is kind of where the magic happens. (laughing) - I'm feeling the burn right around where my Adam's apple is. - Okay. - And it's just kind of sitting there so I can almost feel the flames coming up the throat. - Right. - But actually before the heat kicks in, I'm getting a little bit of juiciness first, 'cause the heat's hitting further back. So I'm getting the juiciness from the front back and then the heat from the back front. - Yeah, it's kind of meeting in the middle. - Yeah, exactly. That's that balance right there. It's really nice. - Ugh, you guys are all weird. I'm not a big fan of the spice beers. I'm a fan of the Sculpin though, and that's usually kind of earthy, citrus heavy, yada, yada, yada, San Diego IPA, new Australian zajian, whatever they just won the category for. But to me, this one is just Habanero spice and that's it. Like this is a good beer to cook with or to drink with food, but I'm not gonna sit on the porch and drink a six pack of this. - Well, I don't really think it's for drinking on the porch. I think that this is probably best paired with food. And I mean, the flavors that I'm getting in here are still very nice, they're very worth drinking, you know? But yeah, you're right, you're not gonna drink this by a pool, you know, to cool off. - You say that, but yeah, they package it in six packs and not bombers. So that gives you some indication of how they want it to be consumed. - But you'd rather get a 12 ounce bottle than a giant bomber of this, 'cause otherwise you're gonna have to sit through just like-- - I'd rather have a bomber of this to share with everybody than committing to a six pack where we only opened two and we still each got about six ounces of it. - I don't know. I mean, they package in so many different formats and it's still just mind-boggling to me that this isn't in a bomber. - I think the benefit of this is like, you know, when it starts to burn, when you piss, you know? - Yeah. - You can balance it out by drinking something like this as well. You know, you don't feel the burn down there when you're burning from up here. - This is really an intervention. You need to go to a doctor. - Trust me, it's well past that opportunity. - So, I mean, I'm mentioning food. I think the food that this would go really well with is I have this dish where you take one Tommy Arthur and you cover him in orange peels, right? But the way you stick the orange peels to him is with cloves, you have the sharpened cloves and punch them through into Tommy Arthur, punch them through the-- - Yeah, so it can permeate the top layer. - Yeah, yeah, and then you spit roast them over a fire for about, I mean, it's real quick. It's like 40,000 pounds. (all laughing) - 'Cause then that's when you roll them in banana leaves, though, right? Yeah, yeah. (all laughing) - Of course, I mean, banana leaves are a very important part. They add that little bit of astringency to the dish. - You can roast them underground once he's in the banana leaves. That's a whole different dish. Like this, oh, am I getting it too confused? - Yeah, yeah, this is more earthy and that one's more tropical. So this is the Polynesia's version. I'm sorry, I totally got that wrong, wrong continent. So Tommy Kebobs, I think it would be really good with it. And Tommy Kebobs is just one Tommy Arthur on a stick. (all laughing) You're a stick? No, not mine. (all laughing) - Anything with cilantro, any kind of lighter-faired Mexican food that's not too heavy on a cream-based sauce and tacos all pastore. - Pastore, yeah. - For some reason, it comes to my mind because you got a little bit of sweetness. And then, since there's street tacos, you've got that cilantro and onion. It's like the only garnish topping that goes on it. And that's really nice. Also, sadness and pain. (all laughing) So really well with this beer. - Are you having a hard time with this beer? - I haven't got a hard time with everything that's happening right now. (all laughing) - Sorry. - No, you're not. - No, I'm not. (all laughing) - I'm even thinking like a mole would be great with this. - I think that could work too. - It's got that chili flavor that works well with that. - And I think that the chocolate in the mole would make a really cool accompaniment to this. - I'm just thinking mango salsa and chips. - Oh, yeah. - So it would be fucking awesome with this. - You can even learn. - Saviche. - Flaun. - Saviche. - Oh, yeah, hold on, hold on. Let's go back to mango salsa, chips, and saviche. Like, that, if you incorporate some of this into that food and drink it with the food, would be amazing. - What part of Tommy goes in the saviche? - The gills. (all laughing) - Tell me about those gills. (all laughing) I don't know if you know that. (all laughing) - You could poach some white fish in this and then serve it over like some sort of fish taco salad or maybe some black beans and rice, maybe poach it and then give it a quick grill to get some grill marks on it. - I could see that, yeah. - What, can you taste it? - Not yet, not yet. Because I have a mouthful of chili peppers right now. This thing is building quite a bit. I mean, I'm liking it. It's not hitting my threshold because I'm a real chili head, but this is getting there. And it's definitely not crime or punishment. - Kind of close to crime. - No. - No, not at all. - I'm a sissy. - Fair enough. (all laughing) - I think even though it's hot, it's still a refreshing beer. - I like it too, man. - Supposedly habaneros, they do have some tropical notes to them. I'm not really picking that up here. Maybe it's just buried by the tropical flavors of the hops. - Right. You know, have you ever eaten a habanero, the husk of a habanero without any of the seeds or anything? - Yeah, I mean, it is kind of mirroring the citrusy sort of earthy thing that you get out of that. - I also get this weird fruit character that I can't really identify in general peppers. I'm getting that in this as well. - I know exactly what you're talking about. It's a really hard kind of non-descript thing to nail down that somewhere might as well be citrusy, but almost leaning a little bit toward pineapple or papaya or something, but not obviously that. I don't know, there's something interesting about that. - I still think I agree that regular Sculpin's a little more complex. - Okay. - You tune out a lot of stuff with the habanero ad and you just get kind of four or five notes rather than 10 or 12 tropical and multi notes with the regular Sculpin. - And that's been the thing to me that hasn't made me crazy about chili beers. Like I love chilies and food. And I think that in food, you can get a lot more stuff that can balance those chilies out and that can complement those chilies and keep the integrity of the dish even with a lot of spice to it. Whereas beer, I don't think a lot of people have done beer and chilies right, so that you could taste a lot of complexity because yeah, I mean, it's getting bold over by the cap station. - One thing we found when we did our pepper beer show, John, was that depending on the style of beer, the beer can hold more of its own versus the peppers. So we found like stouts and darker beers like that. You can generally still taste a lot of the flavors even if you're adding hot peppers in and then the lighter beers they're losing the beer completely. - Sure. I really wish that there were breweries that were out there, that were doing more crazy experimentations with chili peppers, almost like Indra Canindra from Ballas Point, but I thought that was really interesting. - Ballas Point again, right? - Again, Ballas Point, yeah. But with that, they had a reasonable amount of cayenne with a bunch of other Indian spices and stuff and coconut milk and shit, it was fucking great stuff. But the chili played a component in a suite of flavors rather than here's this thing, but also with chilies. So everything kind of compliments each other in Indra Canindra where here it feels like it's almost competing with the rest. - That was more of a recipe. - Yeah, exactly. - This is like pepper beer. - Yeah, addition of this to this. - Right, that makes sense. - I mean, it's still good. Like I really like this and I think it's worth trying if you're into chili peppers, but if you don't like heat and food, you're not gonna like this beer. - Agreed. It's also the kind of beer like, I think it's fun to have on occasion. - Oh sure. - But I'm never gonna want, as anastasiaist, I'm never gonna want to sit there and be like, you know, I'm gonna have a couple of habanara sculpins today while I'm watching the football game. - Yeah, I might have one, like every so often, I'll get the urge to have something really spicy and I'll probably pop one open, just like I've done with Ghostface Killer. You know, every so often, I want something like that that's gonna blow my face off because that's just what I'm really wanting at the time. - Dave, what's the name of it up here? (laughing) Why, what happened? - He pronounced Ghostface Killer, but Ghostface Killer. - Yeah, but he's really not gangster, so it was like the nerdiest geekiest Ghostface Killer, you know, I can't even pretend to do it, it was fucking hella, I almost pissed myself. - You have to be super like Iowa to really mess it up that bad. - There you go. - Yeah, where are you from? - Second money. - I don't know what that word was. (laughing) - See, imagine him saying Ghostface Killer like that. That's a very good point. (laughing) - Can we move on? - Yes, let's move on to our final beer. - I'm just sweating right now. - I know, the fucking Habanero's just bring all the sweat out. The final beer, that was ballast point Habanero's cup. And this final one is fake brewing companies. (speaking in foreign language) What is it? (speaking in foreign language) V-E-R-O-A-N-D-I. (speaking in foreign language) (laughing) (speaking in foreign language) - Brandy. - Wow, this sounds very, this sounds very gypsy-ish, but it's a tough word. It sounds gypsy. (laughing) - It seems to be very English though, New World Burton. - Uh huh. - To me that just recalls the thing in England that they do with the beer and the thing and the stuff. - I mean, that makes sense. (laughing) - V-E-R-O-N-D-I, New World Burton Anniversary Ale. V-E-R-O-N-D-I. One of the three noms or fates, norns. Wow, work on your typography, guys. V-E-R-O-N-D-I, one of the three norms or fates from Germanic mythology, whispers control over the present while this unique ale threads the past with the future. - Ooh. - A giant test known to guide even gods. V-E-R-O-N-D-I unites New Zealand and Australian hops with historical Burton Ale recipe, which blends Bell-aged ale with its unaged counterpart. Rich, smooth, and mighty. V-E-R-O-N-D-I. It insists that we celebrate all that fate has brought to us. Fate is out of Boulder, Colorado. This is bottle 42 of 425. - What? - Fuck yeah, Dave brought this to us. Thank you so much, man. - You know why I brought this to us? - Why? - Because at GABF, John, you recommended that we go check out Fate Brewing. - Oh, good. - And I did. - I'm so glad you guys did. - And so as a thank you to you, I grabbed one of the 400 bottles of their first anniversary to share with you. - Thank you so much, man. - Oh, absolutely. Great, this is 11.5% were pouring it out of a 750 milliliter bottle. - I'm terrible at math. The pores are gonna be really fucked up. - Okay. (laughing) - Now with all that stuff you read off that bottle, John, what the fuck is this beer? - It's a barrel-aged anniversary ale. (laughing) That's what I thought. - An English style base that's been barrel-aged with New Zealand and Australian hops. - I'm glad somebody was listening. - Oh, I got, was like norms and fates and gods and, hold on, is it a quirk screw? - Is it biting you back? - Is it a quirk screw? - Do we have a quirk screw? - Wow. - They ain't fucking around. - I thought it was a really thick head of foam stuff, so I was gently trying to-- - You were fingering it. - I was fingering it, yeah. - It was kinda hot. I was making that sound. - So Steve saves the day with a bottle opener. Not a bottle opener, a fucking quirk screw. I've been drinking for four days. I've been drinking for three days and time warping for one. (laughing) - You've been drinking for 38 years. - That's a good point. - So this was barrel aged and non barrel aged blend? Is that what it said on the label? Something like that? - I think so. - So we've got this poured now. Take a look at this. It's a super clear copper, wow. - Shiny penny. - Yeah, it's not at all what I was expecting it to look like, actually. - It's also relatively headless. - Yeah, but it looks well carbonated. I'm rocking this thing back and forth and bubbles are just kinda chasing the side up pretty well. - Pretty good for what, 10 and a half? - Yeah. - 'Cause that smells like, oh well. It's like caramel apples and pomegranate almost or something. There's like a fruity quality there that's interesting. - Get some cheesy hops. - Yeah. - I'm trying to go over the good things first. - Shh, shh, shh, shh. - You get fake grape? - Yes. - Cereal grapefruit nuts, what else is called? - Grape nuts. - Grape nuts, cereal that you pour stale beer over because you're in college and you're hung over. - That is called all the cereals. (laughing) - I don't know, there's kind of a nondescript sort of other fruit there. I mean, I do get white grape quite a bit, you know? But there's something like caramel apple or something and it's got a very distinct sweetness to it. It's like it really smells sweet. - It does. - Grape candies, like the sugary candies, like orange slices, but grape instead. - Yeah, I can see that. I've had some like grape gummies, I'm not sure where, I think they may have been like Japanese grape gummy candies. You know, the ones I'm talking about, right? - This kind of, yeah, smells a little bit like that. - It's gonna sound weird, but this reminds me of a durian beer that I had a little bit, the aroma, the tropical, it's like so tropical. So a friend of mine made this durian beer and it smelled like rotting garbage while it was fermenting. - Right. - And then all the sulfur compounds flashed off and what we were left with was like tropical fruit and tapioca aromas and that's a really weird descriptor, but I get that here, it's got the tropical Australian and New Zealand hop thing going on. - Just a little bit of alcohol on the nose. I mean, it's not overwhelming, it actually smells less like alcohol than I expected an 11 point something beer to smell like. - I'm never smelling it like this. - It's a little raisin as well. - Yeah, yeah. And I taste a little bit of raisin too. I mean, actually quite a bit of white raisin. - I'm loving the flavor. I wasn't too keen on the aroma, but the flavor is amazing. - It's damn cool. - Yeah, there's toasted oak here in abundance. - Toasted oak, white raisins, prunes. I'm getting like dates, the really sweet marshmallowy type of date. - Yeah, lots of dried fruit in general, tons of dates. Like now that you mentioned that, I mean, I agreed with you when you said it, but I tasted it again and that's the dominant flavor there. - It has this weird Welch's white grape juice bitterness to it, like that kind of, I mean, it's not tart, but it kind of hits your palate at the very back of the throat in that grapeiness. - Almost like a tanning a little bit. - Sort of, yeah, maybe. - I think I know what you're talking about. It's somewhere, there's tannins in the mix, but there's a sweetness and an aqueous quality that cuts it a little bit. That is kind of like the Welch's white grape juice or Welch's crayon white grape. Like I've had the cranberry grape juice that is kind of hitting me like this is a little bit. It's fucking good. - I got to wonder what kind of barrels these are. It doesn't taste like bourbon at all. - Could be one, I don't know. - I would think it's a wine barrel. It's not, there's no vanilla. So even if it's a charred American oak, you're gonna get heavy vanilla, and I'm not getting that here. - There's like a marshmallowy quality to the nose as I keep smelling it. - Pretty ballsy move to go for a barrel-age triple-A IPA like this, double triple IPA, whatever you wanna call it. - Is that what it is? - The hop profile and the color, I would call it that style. - This is just in 'cause I don't get any bitterness at all almost. - Says it's 100 plus IBUs. - Really? - Yeah, so they probably used a bunch of aged hops and then oh, galaxy, summer, Ela, Rachau, Matuika, and Nelson's Avin. - It's interesting, I'm not getting any sort of like pot flavors from the galaxy or any of that stuff. - No, they probably put that down for a while and maybe like I said, maybe they're aged. - But it's a cool beer, man. I mean, the fruit in the nose and in the flavor is like nothing I've ever tasted before. It's a very, very interesting, unique sort of beer. - I'm totally perplexed. That's why you haven't heard from me in like five minutes. - Yeah, what are you thinking? I mean, just spitball. Fucking weird. (laughing) - Ah, yeah. - It doesn't taste like things I usually have in my mouth, which is really hard to find 'cause I put just about anything in my mouth. - Yeah, luckily I did my dick in the bottle. (laughing) - And it doesn't smell like anything I really smell. - Right. - I'm completely perplexed. I don't really know what the fuck I think of it yet. I'm still working on it. - I think the closest thing that I've tasted before to something like this is, follow me here for a second, a very rustic sort of Thanksgiving stuffing or Thanksgiving dressing with a bunch of dried fruits and a bunch of raisins and croutons just kind of soaked in with all the fruits and maybe a little bit of alcohol, some kind of wine thrown into there. I mean, it's a really weird sort of out-of-place thing that I am like you, Dave. I mean, I'm having a hard time figuring out exactly what those flavors are or the combination. That's the thing that's really challenging to me, but it's cool, it's a cool beer. - To make a beer that you can't even explain or describe at this advantage, that alone is impressive. Even if it was really horrible or really good, it doesn't matter, just to make something unique anymore, that alone, you know? - Absolutely. - I would not recommend having this bottle with less than like five or six people. So it's really, flavor intensity is just massive here. - It's off the charts. - Yeah, you could even use half of it to make some food to pair with it. Like, I'm braising Tommy Arthur or... (laughing) - Yeah, I mean, put Tommy Arthur in a glass dish in the oven at 375 and then you base them in this. - Do you put the broiler thing on so you can get nice and crispy on top? - At the end. - Oh, yeah. - It's very end. - Just to finish it. (laughing) I kind of want this cookbook. - I need to write this. It's gonna happen. The more I drink this, it's funny because I keep thinking I'm gonna be overwhelmed by it and I'm not gonna want anymore, but I kind of want to keep putting it in my glass. Like, I kind of want to keep drinking it and pulling it apart. And really, I think I might not do that until we're done with this and having cigars. Because I think that would be an interesting pairing. We're gonna smoke cigars after this. I think this would be in a shocker. Interesting pairing with cigars. Just all those fruits and there's like a spice quality that's starting to come up a little bit. Maybe a little clovey, I'm not really sure, but I think some of those would go really well with a cidery Nicaraguan cigar. - Anything would be good with one of those. - That's a good point. My mouth goes good with one of those. - Yeah, this is an oak lover's beer too. A lot of oak impact here. - Oh, I love oak so much. - Especially in your mouth. - So do I. - Everybody good, like you guys, have anything else to say about this? - It's growing on me. Yeah, I don't know how or why, but I'm getting acclimated to it and it's becoming easier for me to pallet. It's not that I didn't like it, but at first it was just weird. Like, it was really sweet, but it was really dry, but it was really thin, you know, and I couldn't figure it out. And now that I think I'm acclimating to it, it's becoming easier to accept all the different, you know, variances and flavor. - Yeah, it's kind of overwhelming at first, but I'm having a good time with it. - Well, that's because you dipped your dick in it, you said. - I mean, it was a really weird day. Let's get the rankings. Do you guys want to rank these? - Uh-oh. - What? - No. - Fuck you, we're gonna rank them. - I'm out. (laughing) - I don't even remember what we had. She's like, "I'm on vacation, I don't have a fucking rank." - For real, thank you. He gets it. - Okay, okay, so we won't rank. Do you guys want to maybe-- - I want to rank, I'm not on vacation. - Well, we could just spend like a favorite or two and like our least, a favorite and least favorite. How about that? You want to do that? - Can't do. - Okay, so wait, I can go first. I think for me, my favorite beer was probably that society beer. I love that IPA. It's just such an easy drinking beer, very little bitterness. I love the multi-character, even though I'm not a fan of, you know, English style sort of IPAs or those English molds. I like what it was doing in this beer. Like it really complimented those West Coast hops. You know, it was wonderful. I thought that was my favorite beer. And my least favorite beer for me was probably that alpine apricot nectar. I mean, I thought that was a good beer, but it got a little coin to me. The apricots were good for a while, but by the end of it, I really was kind of done with that almost car air freshener sort of apricot. It was still a good beer, it was enjoyable, but I could not have more than a glass of it. I really couldn't. - I said you got something dangling out of your nostril. - And the stage is just putting wax on her face. Do you want to go next? Okay, go ahead. - My favorite was the almanac blackberry. - Okay. - Because delicious. My least favorite was the habanero sculpin because you guys are all wrong. - Fair enough. - Done. - Okay, thanks. - You literally dropped the microphone. - Yeah. - G, quit. And you can replace her if you want. I'm talking to Nick. And I was like, you're looking at me but talking to Nick. - I always start with the worst thing. And then we watch it the best. - That's what happens every time a woman's around. - He's looking at me and talking to Nick, you know? - Well, why don't you go next then? Why don't you give us our best-- - Well, traditionally it takes me forever to make up my mind and usually I give roses to all of the different beers. I'll one of those fucking bitch shows on television. - But because we're on your show today. - Okay. - I won't do any of that. I will say that my favorite beer of tonight, as we call it on Craftbury Anonymous, the beer of the night was actually Alman X, Farmer Reserve Blackberry. - Cool. - It was a delicate and delicious beer. It had a lot of flavor but that tartness always turns me on. - I dig it. - That would have been my close second, I think. - Well, my close second actually, since you mentioned that was the society. - Cool. - The dandy. - The dandy. - The dandy. I think there's the in every beer at society. - I'm pretty sure it's the dandy. - And that was my close second. So we're right there, John. - What? - It was fate, literally. - Oh man. (laughing) - But I'll tell you, the one I like the least and it means nothing against the brewery itself. - Right. - Was Alpine's apricot nectar. It's just totally not my style of beer. It was boring as crap to me and I didn't enjoy any of the flavors, but you put a normal real beer in front of me from Alpine and I'll drink the shit out of it any day of the week. - They make some of the best hoppy beers at Alpine. Like really? - Exactly. - Oh beer is a real beer. Shut your whore mouth. - Wow. That's fucking wheat shit. I don't know, it's not really beer. - Yeah, I like it. (laughing) Nick, do you want to give your-- - Sure, yeah. My, I think my worst is probably the wheat beer as well. It's just not my style and not my thing. So it suffered because of the style, not because of the beer, is bad or anything. - Right. - I'm debating between the side beer and the almanac beer, but I think I have to go with this side beer. I would like that growler to be bigger. - Yeah. - I would like the full size of a growler. - Yeah, we have the half growler, the 32 ounce. They have a 64 ounce version also, but you know, we were kind of gonna take it back on a plane. - Difficult to get a couple of those back to Texas, but fuck, I need to get some of these. Like, I really need to get some of these full size ones. - We'll take care of them. - I want that on tap. Like, that is something I could drink every night and it's perfect. - Super good, man. - Thank you so much for your rankings. Steve, you want to give us your best and worst? - I'll start with worst alpine apricot nectar. Just fruit essence kind of thing. And my favorite was my favorite for the exact opposite reasons, the almanac farm to barrel, the Blackberry Reserve, natural fruit flavors. Got a lot of complexity from all that Blackberry. Yeah, the fruit really popped. It was still a beer. It wasn't fruit juice or anything like that. You even got some green notes from the fruit, which I thought was really cool. And that's present in a lot of my favorite fruit beers. - Cool, that's a awesome beer, man. - Awesome beer. - Thank you guys. Like, this has been a lot of fun. Steve Gonzalez from Stone. - Yeah, round of applause, motherfucker. - Thank you, dude. Thank you for being here. - Ah, thanks. - And by being here, it means that you're house. - Yeah. - So thank you for being at your house. - Yeah, thanks for letting me on. - Oh, no problem. - I just can't believe he let us fucks in this house. - I know. - Like that was risky, man. - And by these fucks, Dave, you're an unstoppable farce. (laughing) I miss book, I'm at force, but farce works. (laughing) You're an unstoppable fuck force. (laughing) And an unstoppable fuck force. - And I think you're sometimes hilarious. (laughing) - I don't know rare occasion. - Yeah, no, dude. You've been really great. Awesome supporter of the show. - You kidding me? Absolutely, man. - I loved having you on. Like, I really did. - You're a sweetheart. - Thank you. - You're a big teddy bear. - You know what, fuck your ass. You will later, don't you worry. - So you're trying to tell me that you're a big sweet teddy bear, but then somebody else out of their own accord compliments you on it and you shut them down? - No, you're the only person who's approval matters to me. - Well, you suck. - Okay, thanks. They've been fighting like this all fucking day. - It's been adorable. I just want to pinch both their cheeks. - Nick, again, thank you so much for being here. Like, you guys, I really like your show. I listen to craft beer. - You're a sick man. - You're a sick man. - You know what, I'm giving you a plug. I'm lying to my ass. (laughing) - Did you wash it first? (laughing) - No, no, I like it grungy. - Okay, yeah, no. You guys are doing a great job on your show and, you know, it was good seeing you. Finally, actually having a conversation with a voice because over at JBF, I was fucking right. - You had no voice left. - No voice at all. - That's right. - You tried to talk. We just watched her lips move and stare into your eyes. - It was the worst thing. - It was the best thing ever. - For her. - Oh, actually, yeah, you know, if you remember that night, she wouldn't say it worked to us. - Is this because she was, she was beared out by like the first day she was done? - But it's us. I know, I know, but she doesn't listen to your thing. (laughing) She keeps giving me this like, death looks over here. It's really making me hot. - It's making me hot too, just thinking about it. But thank you so much, Nick. - Well, thank you for having us on the show and-- - Dude, I like your show. Like I fucking like your show. So we'll keep doing things together. And you know, anytime, I want you guys to come to Austin. I'll give you guys a tour. Steve, you too, man. I need you guys to come to Austin. - What's all like getting a little car and drive out there or something? - I think at a stage, you just throw up in her mouth. - No, I wanna get out there. We'll make it happen. - Cool. Yeah, we'll totally do that. - Steve, just throw up in his mouth too thinking about a car ride with me. (laughing) - Yeah, that part's not gonna happen. (laughing) - What if we had a car that was pulled by Tommy Arthur? (laughing) Like, if we fashioned the car-- - What's the thing that like you put in the horse's mouth? - Yeah. (laughing) - And he pulls it with his teeth. Like, and you whip him in the shanks (laughing) to increase speed and tenderize the shanks, which will be consumed later. - Yes, yes. So the shanks will be used in a dish that I've been working on. So, when do you guys get to awesome? We will feast on your car. (laughing) I don't even know why this is so funny. (laughing) - We've been talking for hours about these dishes that we would bake using Tommy Arthur as a president and a ingredient. - Mr. Arthur, if you're listening, just fucking run. (laughing) - He's not listening. He's the deal box. (laughing) He is surrounded by milk. (laughing) He's taken from virgins. And that's really hard to get some. - Take yourself. - Virgin people milk. You know, anytime Dave walks next to a girl, she just begins lactating almost immediately. It's the weirdest fucking thing. I'm pretty sure it's a defense mechanism. - Snazzy or shirts a snack. - She's jealous. She just constantly leaks. - Okay. - Anyway, thanks everybody for listening. You guys have been great. Thank you guys for being on here. Inful@thebearest.com. Send us emails and send us donations. At thebearest.com left-hand side of the page is a PayPal donate link. Do that. Give us some shout outs and iTunes. And check out craft beer anonymous also. You guys have been wonderful. Bottom's up. - Bottom's down. - You're a killjoy. I prefer the bottom's up. - Yeah. - See, I like him now. (laughing) What's, it sees your access. Wait. (laughing) You're risking the point. - The bottoms are down. You can see the townhouses. - The bottoms are down. You can see the titties. - I don't know how that works. - I'm so confused. - I am really. - Have we talked about Tommy Arthur? Or what kind of animal? - So, if you put Tommy Arthur into a harness and flip him around a bunch of times, well, he's lactating with a marshmallow fuck. - Yeah. (laughing) - I don't know why this is happening. Like, we have not stopped this. (laughing) - Stop laughing. - I'm trying to turn off the show. (laughing) - Take the tenderized shanks that have been whipped for six days on a trip to Texas. (laughing) And then braise and duck fat and Sasquatch tears that have been launched into space. - It has to be to Texas because if it's anywhere else, it'll be too gamey. (laughing) ♪ Holy cow ♪ ♪ Holy cow ♪ ♪ I got so lucky with you ♪ ♪ After this daughter ♪ ♪ I got so lucky with you ♪ ♪ So crystal alone ♪ ♪ Is something's for what you choose ♪ (upbeat music) ♪ I got so lucky with you ♪ - For more information on the Beerists podcast, including show notes and pictures, visit thebeerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. Intro music was provided by Ian Butcher and his band Deflated Balon. Follow him on Twitter at twitter.com/ Ian underscore Butcher93. I'm John Rubio. Thanks again for listening. (dramatic music) (dramatic music) (dramatic music) (dramatic music) [BLANK_AUDIO]
