[MUSIC] >> [APPLAUSE] >> Blinded by the light. Rhetto like a douche another oner in the night. Blinded by the light. Rhetto like a douche another oner in the night. >> Episode 106 of The Bearest Podcast, recorded April 3rd, 2014, blinded by Rubio. [MUSIC] >> So you're gonna do a 5K? >> 10K. >> 10K. >> Yep. >> What the fuck? Why? >> Just fun. >> Yeah, for fun? >> Yeah, I just decided one day I would do it. I just kind of signed up on a whim about two weeks ago. >> What is this? >> Is it on this weekend? >> It is, it's the Sunday. >> That's like the worst Sunday ever. >> Yeah, seriously, you're missing out on our tasting for this fucking run. It's at 8 AM and it's gonna take me like an hour and a half. >> And you're not gonna be dead afterwards, like it's 10Ks. >> So I'm holding you to this. You're gonna show up to the tasting after you're done running your ass off. >> Why didn't say that? >> You're a bitch if you don't. >> Michael, wait, you know how many Ks are 10 of them? >> They're 10. >> There's like 10 of them, no. >> Twice as many as five. >> Really? >> It's a lot of fucking Ks. >> Wow. >> Yeah. And I can't do 1K without being winded. >> Yeah, no shit. I can't even do half a K. >> You can't do any Ks without being winded. >> Especially if the Ks are up a staircase. [LAUGH] >> Much stairs a K. >> What if his name is K? >> My name isn't K. >> No, but the guy you're doing, you're doing Ks. >> I don't know, is he in a bathtub? And are we feeling sperm to each other from spoons? >> Yeah, somehow. >> And it's Chris Isaac playing in the background. >> Yeah, I know, I know. I got a little out of hand with the man love last time. >> How much is too much? >> I mean, it's never enough. >> I mean, spoon feeding each other semen while listening to Chris Isaac's. I don't want to fall in love. >> No, it's not, I don't want to fall in love. It's a wicked game. >> It's a wicked game, yeah, yeah, yeah. >> Yeah, just read the tattoo on my chest. >> I'm John Rubio. >> And with me today, I know. >> Yay. >> Anastasia, I can't get no man love Kelly. >> That's a lie. >> We also have with us. >> Mike Lambert, how you doing, Mike? >> I'm good. >> Good. >> You guys are assholes for drinking all those rare fucking jester kings without me. >> You're an asshole for going to California without us. >> I guess so. >> I was the one who missed it. Dummy. We also have with us in the fourth chair. >> John Harvey. >> And he's the one running the 10K. >> Crazy enough. >> That's a terrible idea then. It's just. >> Talk to me on Sunday afternoon and I'll tell you if it was a good idea or a bad idea. >> Why don't you use all that energy to feed the homeless? >> Yeah. >> Or me. >> That's next on the list. >> Okay. >> Feeding Rubio. >> Score, well today, we're doing a blind show. >> Well, I can't say anything. >> Well, you're not actually blind. I mean, it's just. >> I think this is the episode where you said you were going to turn off all the lights and put stuff in our mouths. >> You guys are just really not. >> I've played that game with you before. >> Okay, so it's a different type of blind show. >> It was awesome. >> That's the blind show we do when nobody else is around. The blind show that we're doing today, though, is here's the idea of it. I brought five beers. I know what these beers are. None of these folks know what they are. >> Can we get hints? >> No. >> Maybe eventually. Eventually after we have tasted and smelled and done all that stuff and described it. Once you guys have done that, maybe I'll start dropping hints when you start guessing. >> Why would you want hints that takes away all the fun? >> That's what the fun is. >> Are they beers that are available here? >> I can't really tell you that. >> The fun is guessing and me winning. >> Yeah, we've got so many that are available here now that really doesn't really narrow things down that much. >> True, but that's the point. You're just going to taste and throw things out. You know, throw flavors out through aroma, descriptions out, stuff like that. >> I mean, this is just like that game that we played that you don't want to fucking talk about. >> It's, that was the Heidi the Dick game. I don't want to talk about that. Well, we've actually had a lot of people write in and ask us when we were going to do a blind show again. And here it is. So that's right. >> It was so unenthusiastic. >> Here it is. >> Here it is. >> Here we go. >> Yeah. >> What was the last time we did one? >> Oh, fuck, I don't even remember. Is that your one? It's been a long time. But before we get to all that stuff, I want to read an email. And this email is from Steve Zilanka. And Steve Zilanka, if you don't remember, he was the guy that sent us that awesome email about having thyroid cancer. >> Oh yeah. >> It was awesome because it made us feel awesome not because. >> Wow. >> And they didn't make us feel awesome that he had thyroid cancer. I'll speak for yourself. Never mind. But this guy's cool. He's a listener and he says, "Hey guys, just listen to the Stragglers Mix episode. I'm good with all the versions of my name. Just a quick update. I'm a week past surgery number one. Got my thyroid out and feel great. Surgery number two is in two weeks. And that was about a week ago. So it's probably having his surgery right now. So I have time to get in a little beer drinking before the next step. Nice. More news to come, but so far so good on the whole cancer thing. Keep up with the beerists. I'll keep up with this cancer thing. >> Wow. >> Wow. >> Wait, wait, wait, wait. I'll keep fucking this cancer thing. I don't know what that means, but I assume that means you'll keep up the good fight. Thank you so much, Steve, for the update. I'm pretty sure a lot of other people wanted to know. >> Yeah, fuck cancer. >> Why is anesthesia left? >> Yeah, good luck, Steve. >> I'm getting weird visuals but I don't like it. >> Okay, don't fucking cancer? >> Yeah, you shouldn't fuck cancer. You should beat it. >> Which one of your guys friends is named Cancer? >> Oh my god, now there's so many more images. >> If any of you want to send another email to the beerists or your first email, do it at info@theberests.com. We love getting your comments, questions, and suggestions. Thank you so much. We have three donations. >> Oh, nice. >> And they're all recurring. >> Nice. >> Like they're all recurring donations. >> Fuck yeah. >> Hash can Abu Sayad sent us some money, like I said, it's a reoccurring donation. That money comes in every month. >> That's a good guy. >> Yeah, yeah, totally. And same with Sean Keith. He sent us some money and he hamped in as well. Thank you guys so fucking much. It means a lot. >> I can't help but notice that all the people that have recurring donations aren't people that we know. >> I know, that's great. >> Why is that? >> Because the people that we know are a bunch of pieces of shit. >> Yeah, they suck. >> Harvey. >> Wait, no, he's on the show right now. >> Yeah, but he hasn't fucking given us any money. >> Nobody told me I was supposed to donate. >> I'm just saying talk about him when he's not here. >> Wait a minute. I'm donating my time. Thank you very much. >> Yeah, and his good looks. >> Yeah. >> He donated those a long time ago. >> Don't give me that look, Lambert. >> Thanks. >> He's all out of good looks. If any of you guys wanna help, it's really, really important. We only take money from our listeners. We don't take any money from advertisers and everything else. Like we don't make enough from our listeners to actually put the show on. Like the rest of that comes out of my pocket. >> Slackers. >> Slackers. >> Can we make Bill Brink donate before he's on the show again? >> Yes. >> Yes, actually. >> A million dollars. >> Actually, I'll do it this way. If people wanna hear Bill Brink on, send us money and go, we wanna hear more Bill Brink. Otherwise, he'll never be on the show again. (laughing) But the way you do that, what? >> There's two problems with this. First, I don't know why anybody's send you money for that. >> Exactly. >> Second, Bill can't donate either. He doesn't have any money. >> Fuck, this is a flawed plan. Okay, just send us all your money. >> All right, sorry, Bill. >> That's the whole plan. Bill's not on the show again. And as a thank you, you can send us money. So-- >> All right, I'm donating now. >> I'm just kidding. I love you, Bill Ish. Send us money at thebearest.com on the left hand side of the page. There's a PayPal donate link, click on it, and kick us five bucks, 10 bucks, 15, as much as you can. And to be extra cool, click on that reoccurring button. And that'll send us that same donation once every month. Without you having to do a thing. It's a really cool way to support the show. It's a really cool way to support us and to keep getting episodes is something you really like. >> You like content, give us money. >> I like making content, yeah. >> Oh my God, I just had PBS flashbacks. I'm sorry. Wow, that was fucking weird. >> If you'd like to donate money to Nova. >> You like content. >> Yeah, if you like content, fuck. Anyway, we have a few iTunes shout-outs to give. And what these folks did was they got onto the iTunes music store and they did a search for the beerists and left this a five-star rating and wrote a review for us. It's another great way to help the show costs you nothing. And I'll thank you for it on the show like these guys. CSI Brandon says, "I love this show." To me, this is exactly the atmosphere I want when I go drinking with my friends or co-workers. Who, Mike Lambert there, there he goes. Great fun, great beer and the fact that each episode's so informative is just a bonus. I don't know how anyone who even has the slightest interest in the world of craft beer would not listen to this podcast, especially Anastasia. >> What does that even mean? >> Well, you don't listen to the show, do you? >> Don't you hear just Mike? >> And Mike listens? >> I listen to the show every fucking week. >> I get texts from it every time you listen. >> Give it just grand. >> You know what, especially Anastasia. Mike, Mike, Mike says, "Solid. This guy spells Mike with a 'Y' and 'I' and a 'Y'." You know, so it's like three mics is his name. >> Wow. >> Mike, Mike, Mike says, "Solid." And he says, "Along with rage selected the podcasters, formerly known as Leon and Corey, this guy was a fan apparently of Grant in my old podcast way back when I enjoy listening to this podcast. At first, I was skeptical. I never listened to a beer-only podcast, little-owned drink beer. He doesn't drink beer. But then I gave it a try and discovered that this is a solid podcast, even perhaps for those who couldn't care less about beer. The part that always brings me back is the feeling that these are my friends and I just want to goof off with them and learn about cool beer. I'm glad I gave this podcast a chance. Sincerely, yours, Mike, snap jaw, Joe Jack, rockin' racmo. >> Wow. >> I'm sure that's not his real name. >> I'm impressed that you could read that so quick. >> Me too, I'm fucking so excited about that. >> Bravo. >> I've had a lot of coffee. >> And good shout out to Mike for listening, even if you don't drink beer, that's really cool, I think. >> Yeah, that's cool. >> But we probably wouldn't hang out with you because you don't drink beer and then we couldn't take you anywhere 'cause you're probably under eight. >> Yeah, she's absolutely right. Yeah, don't listen to the show anymore. (laughing) >> Yeah, I have the mean one on the show. I just get a listen to your heart's content, wiggy 720 says this just keeps getting better. The show helped me vastly expand my palette and knowledge of styles. Being totally self and listener-funded, you can tell how much they care about putting out a good product for their listeners and they actually take time to read and respond to emails. Thanks for noticing. The rapport of the beerist is awesome and feels just like you're having a beer with your own dysfunctional beer nerd friends. Dysfunctional? >> Yeah, actually. >> Okay, good point. >> Keep up the good work. >> Thank you so much wiggy 720 and one last one for Ryan McDermott who says, "Ah, yeah, please mention me on the show." That's the whole thing. >> Wow. >> Can you like bleep out his name but then say everything else? >> Nah, I really like that comment from Ryan McDermott. >> No, well, it keeps a comment but we'll bleep out his name. >> He specifically asked to be mentioned. >> Yeah. >> Rubio hates bleeps. >> I do, I do. >> But I hate everything. >> You do, you do. >> And just so everybody knows, bleeps are what we call white people. (laughing) >> What? >> Oh, man. >> As the only non-white male in this room. >> Oh, oh, oh, oh, I'm not a white male. >> You're not a white male. >> That's good boy. >> Plus, yeah. >> But thank you guys so much for your iTunes shout outs for your reviews and all your donations and all that stuff. Let's get to our beers. Are you guys ready for this? >> Yep. >> Sweet. >> I'm so excited. >> Yeah, so the way this is gonna go is that none of these guys are gonna know anything about these beers, except for what happens in their glass and then their mouth and in their nose and all that stuff. I'm not gonna tell them anything about the name, nothing about the style, nothing about any of this stuff. >> Well, it's not entirely true. I do know that this beer is the letter A. >> Yes. >> Yeah, the first beer is-- >> Beer number A. >> There's got a letter A on it and they're all wrapped in brown paper bags and tape and stuff. So you can't tell at all what you're about to have. Okay, you got that? Okay, sweet. >> The beer knows what the fuck they're drinking. And Mike just poured the first beer. Like I said, it's all wrapped up. You can't tell at all what's in this bottle. >> Beer number A. >> I already know something about it. >> It's completely transparent. >> Really? >> So the way we're gonna do this is we're gonna look at it, describe the appearance, describe the aroma, the flavor, and then everybody's gonna discuss and maybe guess the style or if you wanna adventure into guessing what beer it is, go ahead. >> It looks like piss. >> If you're peeing this color, something is very-- >> Maybe you're dehydrated or-- >> I have a pool going with somebody else. >> Who I told them the premise of this show. It's how much do you wanna bet that he somehow inserted his bodily fluids into it? >> It's shown. >> Spoilers all the beers are pissed into the glass. >> All right. >> I think we need a position. >> In other words, it's a nice perfect yellow. >> Yes. >> It's very clear. >> It's actually quite gorgeous. >> Yeah, it's really pretty. >> It's not cloudy like your piss normally is. >> That's a good point, yeah. >> Very-- >> Too much dairy. >> Small half inch of head, maybe a little bit less. I'm not good with inches. >> Yeah, it didn't really-- (laughing) >> You know, I've heard my whole life that two inches was about the size of a ruler, so. >> This is why we dated. >> Yeah, no, that's perfect. >> Yeah. >> Oh God, I don't know what to say after that. >> This is a great minute. Wait, let's go back to that. You said two inches of head. >> You know what? This is a gorgeous looking bird. >> What are you talking about? >> I have two inches of head. (laughing) It's like it's a giant, pulled his head on a tiny shaft. >> Wow. >> You know, it's just... Anyway, this beer looks really pretty. >> Yeah, it's quite gorgeous. >> The initial smell. There's something almost Belgian-y about it. Maybe like a little bit of clove. It strikes me as something triple-like, in a way. >> It's very floral, yeah. >> Floral, bit of peach and banana. >> I'm gonna not describe this, because since I know what it is. >> You're gonna lean more towards those descriptors. >> Yeah, yeah, yeah, yeah. >> So you're gonna pretend like you're a listener. >> Mm-hmm, I can't wait for my turn. >> I'm gonna leave it. I'm gonna write you guys an email next week, telling you how much you suck. >> I think you should write us an email right now and then read it at the end. >> Okay, get a little bit of crackers. Maybe a little bit of corn. >> It does taste like it has a lot of pilsner mold, right? >> Wait, did you taste it already? >> Yeah, I'm drinking it. I'm just letting you guys do your thing and I'm just tasting it. >> It smells almost like, I wanna say dense hay, but not quite hay-y. >> Interesting. >> Like dense, wet, something found in nature. >> Definitely some, yeah, farmhouse-type scents going on in there. >> So you're like really mild. >> Very mild. I think the scent overall is fairly mild as far as, like in a triple, it's a big blast of like banana, Belgian in your face. This is a little more subdued, I think. >> Yeah, maybe a little bit. >> I get just the very slightest, teeny, tiniest, no-singe when I try to breathe it in too deeply. >> I gotta get that too, yeah. >> I'm gonna be the one that's constantly asking for hints on this episode. That's gonna be the theme. >> Wait, wait, you can't ask our hints yet. You have to wait until we are hot. >> I wanna say I've had this beer before. It smells familiar. >> Okay. >> Mike, you've had almost every beer. >> You can't ask for hints yet. >> That's just me helping to kind of narrow it down. >> Let's describe the taste first and then if we need hints, we can go from there. >> I'll give you this one hint and it's not specific to this beer. Four out of the five beers that we're having tonight, I got off the shelf in Austin. You're duly noted. >> Yeah, right. >> So flavor-wise, definitely that cracker note that Mike was talking about. Very malt forward, Pilsner-y. I'm gonna ask Harvey. Crystal malt, no crystal malt. I'm really not, I don't know. The thing that I noticed first was just carbonation bite. Right away, it's a mild enough flavor that that was the first thing that I picked up. I'm gonna have to have a few more- >> A few more acid. >> A few more sips before I can tell you. >> And this was out of a 22 ounce bomber, correct? >> Yes. >> They all are correct. >> They're all 22 ounce bombers, yeah. >> Okay. >> I don't know if any of these, they may have other size formats, but I'm not sure. >> But they're always in date and- >> Yeah, they're all fresh, they're all fine. >> Okay. >> This reminds me of maybe something from New Belgium. >> If we're just playing the guessing game, what would it be, Trapele? >> There's no, at least on the poor that Rubio just took, and I'm gonna pour the last of it out. There's absolutely no sediment in this at all. >> Right, which helps New Belgium's case 'cause- >> Yeah. So if anyone else out there didn't know New Belgium filters all of their beer. >> Yeah, I guess they do now, right? >> Yeah. >> At least the last couple of years. >> Yeah, even their wild beer, they tell people that when they release it, that's how it's supposed to be drank. >> Yeah, they released a great article about that, I think, sometime last year. >> Yeah. >> How there's only no point in selling their beers because they released how they should be. >> Oh yeah. >> Which I thought was really interesting, first of all, and really cool that they would do. >> Yeah, that's a double-edged sword too, 'cause I kind of wish the wild yeast was still in some of their beers, but flash pasteurization freezes it where they want it to be, so I mean, that's fine. >> I still hate some of them. >> Of course. >> Like the Leterois with the hops in it, the wild sour with the hops. >> Yeah. >> That actually turned out real nice when the hops degraded a little bit. >> You're right. >> Gonna blend it in. >> You're absolutely right, yeah. >> I mean, yeah, they say not to age it, but do whatever the fuck you want. >> I can actually show you my lips of faith collection after this, because I still have the Dunkle vice, and I've got a bunch of stuff yet. >> I don't know what this beer is necessarily, but this strikes me very heavily as an American interpretation of a triple. >> Okay. What are you getting as far as bitterness is concerned? >> I lean more towards this as a Pilsner, so I'm in my brain picking up kind of a clean, noble hop bitterness if there is any something kind of grassy and hay-like. >> I mean, I get the Pilsner malts. I wouldn't say that this is a Pilsner as a style. There's far too much clove for me for this to go into Pilsner territory. >> Pilsner malts is also very prominent in most triples. >> Yeah, agreed. I pick up a little bit of wheat, I want to say, maybe. >> I'm not getting wheat. Wheat usually causes a creaminess on your palate, like mouthfeel-wise. >> Yeah, this is really crackery, isn't it? >> Yeah, this is very crisp, crackery kind of. I see exactly what both of you are talking about. It is bitter enough, it is bright and crisp enough that I could lean towards Pilsner, but there's that barnyard and the-- >> Banana estuary kind of thing. >> Yeah, the esters that are going on in there. Belgian paleo, maybe? >> Yeah. >> I mean, somewhere in the middle. >> I think it's something American. Definitely American, probably based on that, because it's filtered. >> Can I get a region where this is from? >> I still say no hints, I don't like the hint idea. >> Okay. >> I like just a few. >> I mean, maybe is the goal to try to identify the beer? >> I'm with Anastasia. Well, I mean, I think-- >> I want to, like, I'm driven to try to guess the beer because of how we're doing it. >> Then maybe hints after each person's guest. >> Well, after each person's guest, I'm just going to tell you what it is. I mean, that's just the thing. I don't want to be like warmer, warmer, colder. This is just fun. >> Whatever. >> Just, we could give it, like, a one to 10 score on just quality, and then that would help your ranking at the end to be a little more blind. >> Yeah, you know, whatever. >> I still think we can rank based on personal preference, like we usually do. >> I'm done suggesting. >> Yeah. >> Do whatever the fuck you want. >> Oh, wow. >> Why don't you go run a 10k? >> Yeah, fine, I will. >> I do this 10k. >> Anyway, let's get back to this beer. I gotta say, just sort of to recap, this really is a gorgeous looking beer. >> It is, and I haven't had this before. There's a hint. I've never had this, and I'm really enjoying it, actually. And I do get a lot of, it's almost like continental hops, and you're right, it tastes like a triple. >> See, I don't get very much triple flavor from this. >> There's a yeast quality that's not, that's very Belgian-y. >> To me, yes, but to me it's really slight. >> Right. >> I only really get the yeast character in the nose. >> Yeah, I get-- >> Mainly more in the nose. >> I get it in the finish. >> I guess a little in the finish. What I'm getting more is, there's a bitter in the middle, like a noble hot bitter in the middle. >> Right. >> The mouth feel of beer A is very medium light. Like it's not very heavy. Definitely when it finishes and when it's going down the back of your throat, it feels a little bit heavier than when it first hits your palate, but not a lot. >> I feel like this is in between like seven and 8% alcohol. >> Actually, I've been, I'm peeking at what it is. >> You didn't take notes? >> I did, yeah. >> But actually, you've kind of overshot it. >> I would say like six. >> It's 6.6, yeah. >> I mild that thing, yeah. >> Okay. >> I put this more in Belgian paleo. >> Yeah, that's what I was thinking. >> American interpretation of a Belgian paleo. >> Triple junior, yeah. >> You guys are like really close. >> Really? >> The whole way through. >> Wow. >> Except for a couple of things, but I can illuminate on that in a while. Unless you want me to just tell you guys now. >> Has everybody done inputting? >> New Belgian bell go IPA. >> You know what? You have half of that right. It is a new Belgian beer. >> Wow. >> The yeast that they're using is the same yeast that they use for their sourd beer. But not in a sourd barrel. This is actually new Belgian grew it. >> Oh, okay. >> Oh, shit. >> I was wanting to try this so bad. >> I have not tried this yet. >> I'll open up the bottle so you can check this out. >> And I heard this tasted more like a pale than a grew it. >> Yup. >> Good call. >> Okay. >> Yeah, you guys were really fucking close. >> Wow. >> The reason I picked this was because it's not a traditional grew it in that it has target hops. >> Yeah, it's like it's really weird. >> Usually it's just botanicals here target hops. So new Belgian grew it's part of their lips of faith series. New Belgians in Fort Collins, Colorado. And this is 6.6% ABV available in bottles and on draft. And it's malted with pale, Munich, marisader, wheat, and Otis. There's no Pilsner vault. >> Interesting. >> Yeah, I tasted it too. >> Good call on the wheat, Mike. Very nice. >> Totally, yeah. Fermentation doesn't mean new. With our grew it, the latest lips of faith release, it's all about revisiting the ancient craft of bittering with herb mixtures not hops. In the boil, four-hound, bog-murdle, yarrow, warm wood were added for bitterness. Elder flowers and maturation for a Roman flavor. They create a bitter, dry, velvet-like sweetness worth reviewing. >> Interesting. >> I still think they cheated by using hops. >> I do too. I'm kind of mad at them for that. >> Yeah, I really am too. >> But just so you know, this beer, I think what I found, it was like 10 IBU, so it's very little. >> But still. >> But yeah, it is still kind of an off. >> So many other people can do grew it nowadays with still without using hops. >> Yeah, definitely. >> I can call a new Belgian beer blind. >> The idea of using all these other things to bitter in was to replace hops. There should not be hops in this. >> There shouldn't, and it's still, I mean, it's a good beer. Like, I really enjoyed tasting this thing. >> The elderflower and the warm water now popping. >> That's what we're smelling. >> That's what we're smelling. >> Yeah, but it also kind of comes. >> You got it with that floral part. It also kind of comes off like continental hops. That's amazing, because I knew what it was, and I tasted exactly what you guys were describing. >> I now see your leading question, what about the bitterness? >> Right, they've done a great job of blending though. They really have. >> Yeah, it's pretty seamless, yeah. >> I'm definitely gonna go pick up a bunch of this, even though I was hoping for a traditional grew it. >> Me too, but this drinks so tasty. I mean, it's so easy to drink, and delicious, and I'm gonna get more of this. It tastes somewhere in between a Pilsner and a weird Belgian pale. >> Well, to me, I got notes of like the heavenly feo-wah, and they're triple. >> Heavenly feo-wah is one of their-- >> Is it a triple with feo-wah fruit? F-E-I-J-O-A? >> Yeah. >> Feo-wah. >> I never heard of that. >> We had it on the show. It was probably out on shelves about four, five months ago. >> Just the heavenly feo-wah, just by comparison, was just a lot heavier. >> Yeah. >> And definitely more amped up on the triple notes. So up next, we have beer B. >> Yeah, beer B. And beer B, I will tell you nothing about it, except for it's in a 22-ounce bomber, and wrapped with brown paper. >> Ooh, an electrical tape. >> An electrical tape, yeah, there's a lot of that on there. >> Black electrical tape. >> Here's another little interesting factoid about my selections tonight, 'cause they're all different styles. >> Okay. >> Since everyone's all keen on the tip, should we be expecting more curveballs like that? Are there any standard styles? >> There are standard styles, but there may be a curveball or two. (buzzer) >> Okay. >> No, that's the fun part. The curveballs are fucking fun. >> I hate when it curves. >> I really enjoyed that, because I can imagine what it was like for you sitting there is we're describing this, and you know that there's elderflower, and all this bittering stuff in there, and we're trying to describe it as if it were a standard beer. Like, oh, did that estuary, did that come from the yeast? >> But it all made sense. Like, you're right about all that stuff. >> So, this beer be as soon as my can to me the glass, I got a fragrant whiff. >> Oh, as soon as I was pouring, it was just huge on the hops. >> Yeah, but it looks pretty. >> Yeah, it's a slightly hazy, golden orange almost. >> Mm-hmm. >> It looks beautiful. >> Harvey looks the most transparent by far. >> Oh, yeah. >> That is-- >> It does. >> Two-inch ruler-sized head. >> Yeah. >> I don't know what you're talking about. There's a fine-- >> It's a joke. >> Oh, yeah. >> There's a very small amount of head. >> I mean, it smells really good, but yeah, it's just-- >> Another pretty beer. >> Yeah, it's another pretty beer, a little bit more orange in hue than the last one, but very, very similar. >> Copper, like very pale, copper, highlight. >> Yeah, sure. >> Yeah, it's mostly like a dark gold. >> It's gorgeous. Again, another beautiful little beer. >> Like gold being melted. >> Oh, yeah. >> Oh, yeah. >> Like, that's the kind of deep gold it is. >> Sunset at 7.30. >> Sunset on Caprica, you guys. >> We should write a poem. >> Yeah. >> It smells like fucking armpits. >> There's definitely an earthy note that's there. >> I don't know, I get like-- >> But it's fruit-- >> I mean, it's lot of hops, but I get fruit in it, like-- >> There's a apricots. >> Oh, I do too. >> On a hops, too. >> But I probably smell more armpits than you do on the red. >> A big ton of hops. >> Why do you smell armpits? >> Don't ask. >> A little guava, a little-- like lots of stinky fruits, guava, passion fruit, and all of it's just a little over-ripe. >> Mm-hmm. >> But it's still very bright. >> There's a resanny aspect to it as well. I mean, just based off of the aroma, I want to put it in IPA territory, a double IPA territory. It smells like Endeavor from St. Arnold's. >> Yeah, it's too early to be thrown out in that business. >> Yeah. >> He's like, "That smells kind of hoppy." >> No, last time I had it, it was earthy, hoppy. >> Musky, musky. >> Yeah, musky, musty. Those were both apt words for this. >> Kind of towing the line between the two. >> I've been sipping on this and I just have to say, I love the way this tastes. >> I love the smell. >> There's a huge sweetness to the flavor on the front end. >> But it dries out towards the end, I love that. >> It dries out towards the end and there's a big component of pine, like pine needles. It completely erases the scent. I can't smell the fruit anymore. >> Anastasia hates it. It's a matter. >> Okay, let me take one more sip and then I'll get back to you. >> She's sticking her tongue out like a cat licking peanut butter or something. >> I'm so weird. Is that better? >> No. (laughing) >> Are you okay? >> I'm okay. >> I think that was a partial hurl. >> I think it was a partial hurl. >> It's just a little bit in the back of the throat. >> It's really dry. No, it's really astringent. >> Yeah, it's astringent. >> It's drying out my tongue completely. It's making me stick my tongue out like Harvey said a cat licking peanut butter? >> Yeah, I don't know. >> I guess that's a thing. I don't know. It's hitting with aggressive hops at the very back of my throat before it goes down. >> It's leaving this weird touch of sweetness all around my mouth. >> Yeah, it's mouth coating like a motherfucker. >> It still has some of the fruitiness that we smelled. This is weird. I think it gave me a headache. Do you have any ibuprofen? >> Yeah, that was quick. >> I'm actually loving this personally. >> I wish it weren't quite so astringent, but I'm kind of liking it too. It's definitely a burly IPA. >> I think for me, the astringency does a good job of cutting that sweetness because that sweetness is pretty big right when you taste it, but then you kind of forget about the sweetness. At least I do right in the middle when that astringency takes hold. >> I think it's cool too when it's astringent. I want to keep sipping it. I want more. I have a sip. I get all that. >> It forces you to keep drinking. >> Yeah. >> Yep, good products, self-reinforcing. >> Oh yeah, and it's a delicious beer, I think. >> Are any of the beers by the same brewery? >> All different breweries. >> Okay. >> Okay, is this one local? >> Nope. >> Nope. >> I guess Maharaja. >> Oh. >> That's so intense. >> Oh dude, that would make total sense. That would make absolute and total sense. >> Yeah, but that means you would have to have taken the gold foiling off, and that shit is usually on there pretty damn good. >> Oh, good call. That shit is hard to get off. >> Hard to get off. >> And there is no glue on there. >> These guys are doing detective work of the bottle. That's wonderful. >> Well, I'm doing detective work of the bottle because we just got some in, and I know what that shit looks like. >> Yeah. >> Immediately my brain went to southern tier for some reason. >> Okay, I'll give you guys a hint. It's not Maharaja. >> Obviously. >> And those be boys. >> Obviously, it's not Maharaja. >> Right. >> Got a raging clue. (all laughing) >> I have a raging friend named Mike. >> Okay. >> Do you have an ibuprofen in here? >> No, it's in my bathroom. >> I'll be back. >> Okay. >> Don't tell them what it is so I get back though. >> Okay, go get your ibuprofen. >> All right, tell us while she's gone so we can laugh at her. >> Can you tell us a region? >> No. >> It's the United States. >> Yes, they're all new, no, actually, they're not all in the United States. >> This is-- >> Do you really know this? >> Okay. >> Oh, fuck you. (all laughing) God damn it! You know how bad I suck at poker? >> Yeah. (all laughing) >> Hey, I got an idea, Mike. >> It was bad. >> Your stringency. >> Rye, maybe? >> I don't know. >> Well, I personally-- >> You know, so you say that. And there was something that I picked up in the earthiness that I almost wanted to call it rye. There's something almost chocolatey in a way, if that makes any sense at all. And sometimes I picked that up in rye beers. >> Hot rye. >> Hot rye. We've also just picked that up in some IPAs. Hot rye does not look like this. >> Really? >> No. >> I actually haven't had that beer in, like, years. >> Who makes hot rye? >> That's-- >> Bear Republic. >> Wow. >> I just had their apex, which is really good. >> Yeah, that is a delicious beer. >> I seriously thought Maharaja was a good guess. >> Wait, wait, did somebody guess it? 'Cause I heard you go, ah! >> No, but somebody has said it. (all laughing) What? Really? >> Okay. >> Somebody has said it, but nobody's guessed it. >> Probably me, though. >> I'll just let you know what it is. >> This reminds me, like I said, the first thing I thought of was Southern Tyrone, Earthly. >> Yeah, no, it's not that. >> I know. >> But Harvey, when you said hoprod rye, oh, wow, this is apex. >> No, it's not. >> Oh, shit! >> This is Bear Republic Apex. >> It's so much better on draft. >> Wow. >> And it doesn't give me a headache. >> Wow. >> Yeah, just opening up this bottle. Yeah, when you said fucking hoprod rye, I was like, who makes-- I knew who made it. Who makes it? >> Yeah. >> Because that's exactly the brewer. This is Bear Republic's Apex special idea. >> So what is-- 'cause when I first tasted it, I was thinking, maybe race are five, but I was like, no, it's a little more to a string game. >> It's got that high-- >> So that's why I went-- >> Yeah. >> Some of the hop profile is the same. >> Yeah, they've got it. It has a very Bear Republic feel. So tell us what's special about Apex. >> And just like the last beer, this is another one I have not had. That's actually my hidden theme for all of these. I haven't had any of these beers. >> Okay. >> Whoa! >> Yeah. >> Wow. >> That's hard to narrow down. >> Yeah, I know. Apex special IPA is a strong IPA. That's what they call it from Bear Republic, Cloverdale, California. This is 8.95% ABV, 100 IBUs, and available in bottles and on draft. Apex, the highest point, the culmination or climax, and racing the apex of a turn is approached differently as conditions dictate, but always with a forward-looking mindset. This beers a culmination of years of brewing and drinking hot forward IPAs. We reserve the right to move forward to advance the style to the next apex. Listen to these fucking pairings. Pairs with beef, poultry, and pork. Spicy dishes, savory dishes, hard aged and sheep's milk cheeses. >> Wow, we have to have everything. >> Yeah, they left us sweet stuff. >> Hey, guys. >> Hey, guys, seafood. >> It pairs with food. >> It does, it does. >> Yeah. >> And by the way, this got a silver medal at the JBF in 2013. >> I feel like the biggest asshole. >> Why? >> Because I fucking hate this. >> Really? >> But on draft, it is so beautiful. It's not as a stringent on draft, and it has more of a floral, soft finish from the keg. Coming from the bottle, it's just so harsh. >> I am loving this. Like, I am just pleased with this because it's a double IPA that gives me everything that I want in the double IPA, and then dries it all out at the end. Like, I don't taste anything but a nice home of hops at the end, whereas a lot of double IPs will leave me with these sticky, sweet, honey thing on my tongue. This has none of that. >> Kind of the resin that remains on your tongue and coats it. I am noticing, as I drink more of it and it warms up, that resin coating your mouth's stickiness is still there, but like you said, yeah, the astringence, you just coating kind of clears it and lets you go again. >> But it feels like it's sticky with hop oils, and not sticky with sugar or honey. >> It's like resin and hop oils, marijuana resin and hop oils at the same time. >> Oh, yeah, I'm so into the spirit. I love this beer so much. >> Wow, that was pretty cool. Good call, Harvey, on the Bear Republic. >> Yes. >> And it was really funny hearing you talk about Apex and how good it was. >> Like, as soon as I came back, I was like, "Oh, yeah, Apex is so good." Yeah, I hate it, apparently. >> I just love how everybody kind of subconsciously gets a little something out of this beer. Like, you're like, "Oh, this is a new Belgium-ish something." And this guy's like, "Oh, it kind of reminds me of Hop Rod Brad." Like, there's a little bit of just nailing it on some kind of cursory thing that I've been loving. So that, like I said, Apex Special IPA Bear Republic. This next beer is beer letter C. And beer letter C I know nothing about. >> Can I ask for a hint? >> No, tell us what it is. >> Is this a beer? >> It's a beer. And it's the 22-ounce bottle wrapped up with paper. It smelled dark and it's pouring dark. >> See, but you've told me that you haven't had any of these. >> Right. >> So now I bring him to try to work an overtime to think of what I just got in in the past like two weeks. And I'm still gonna fail. >> But I did also tell you that one of these beers isn't even available in Texas. So we're not sure which one that is. We haven't yet. >> You didn't say that, but now you just did. >> You missed it. No, no, no, you missed it. He said, "One of the beers is not from the United States." And you were actually here when I said that, so. >> No, you said four of them I got off the shelf in Austin, which doesn't mean that they're not from Texas. >> Okay, yes. One of the beers is a beer that you cannot get in Texas. >> That you know of. >> Off the shelf, you can't get it in Texas. >> I don't think that helps us much. >> No, man. >> That's a hint. >> This poured really dark. >> Very. >> And there was a good finger's worth of like really creamy tan head. >> Yeah, I can't even see much of a highlight of a whole lot of it. >> Very chocolate milk. >> Very dark. >> The head's gorgeous. Like it's fluffy, pillowy, like marshmallow. >> You say it looks like milk chocolate smell it. It totally is full on chocolate. >> It smells fucking awesome. That smells like chocolate malt. >> Mm-hmm. >> Chocolate malt, some good toasted malt in there. >> Yeah, toaster, nice, roasty coffee notes. >> A hint of toffee, touch. Very, very, very in the back touch of like a smoked meat, but mild smoked meat. >> Yeah, and good call. >> The thing that I like about this is it's got all of that, but there's like a creaminess to it that I'm just digging. >> Yeah, I got just a slightest hint of vanilla out of there too. >> Ooh, yeah. >> It's cocoa powder, but I mean, I think you nailed it. It's toasted malts and it's just like that full on, toasty bread with chocolate. >> It smells really good. >> I mean, I haven't tasted it yet, but just smelling it, it's classic porter. >> Yeah, there's a little bit of hazelnut. To me, there's a Nutella note. >> Oh yeah, but like a fake Nutella. >> Yeah, 'cause it's not Nutella. >> Right. >> Well, you're like the, I've bought an off-brand Nutella before and it smells a little- >> Wait, why would you buy an off-brand Nutella? >> You know, when I was broke, which is a separate- >> You were really broke- >> Yeah. >> Then if you could- >> I needed something to go with my Choco-O. >> Hey, I was spending money on beer, not fucking name-brand hazelnut spread, all right? >> You mispronounced tattoos. I'm not even sure I want to move into tasting, I'm just enjoying smelling it. >> I don't, dude, I can smell this all day. >> I wish everybody smelled like this. >> Oh my God, no, I don't, 'cause then I probably would have like a million babies. >> You don't have babies without sex. >> Okay, especially if they had made it in deodorant, you get to smell their pits all day. >> I've been drinking this and I've been fucking loving it. It's awesome. >> It's really balanced. >> There's like an astringency in the front for me and it washes into like bitter powdery kind of chocolate, cocoa powder in the toasted malts. And there's almost no sweetness on the tongue. >> Bakers chocolate too, that was definitely bakers chocolate. >> Yeah, bitter sweet chocolate. >> Yeah. >> Maybe a body? >> I still want to say hazelnuts. >> Yeah, there's definitely a coffee- >> It's not a coffee. >> Ooh, ooh, that was a little gross. >> What? >> I just got a very tiny hint of ash. >> I get that. There's a little bit of like ash, maybe a little bit of tobacco. >> Yeah, like a- >> Yeah, like a charred mineral-y leather thing. >> I like that charred. Yeah, that definitely describes it. >> Yeah, that's char. What happens when they toast the grains to make beer, they're blacking them up, they jar them. >> Yeah, sure, sure, but you don't always taste it. >> No, true. >> That's a very good point. >> So that's likely a black patent malt. >> Mm-hm. >> Mm-hm. >> As opposed to a chocolate or a roasted malt that are probably a little softer, black patents generally like a very harsh. >> Yeah, I'd probably say that there's still a bunch of chocolate malt in this. I don't know, it might be in the research, but I don't even remember, but I can taste a lot of chocolate malt. >> I definitely get chocolate malt, and I definitely get black patent malt. Not only the black patent malt is something that I pick up more in porters. So I'm going to go with what you had said earlier, Harvey. I definitely think that this is in porter territory. >> Walker's reserve. >> It's, wait, what? >> Nothing. I said Walker's reserve. >> It's similar to that, absolutely. >> Maybe not as rounded or sweet as I remember Walker's reserve being, but still this really, my mind is just going to porter automatically. I can't get past that. Just this really nicely balanced. >> How much alcohol would you guys say you're perceiving here? I want to say in between like six and eight. >> That's still pretty broad. >> I personally don't remember. I would probably say six and a half. >> I want to go about 6.9 to 7.5. >> I liked Ruby, I have 6.5, maybe seven, but. >> I don't know that I've ever had this one before. This one isn't striking me as super familiar. >> But I go with an English. >> This is 6.3%. >> Okay. >> So we were close. >> Yeah. >> Sorry, Mike, what were you saying? >> I can't even remember. >> It is so rosy. >> It is rosy. >> Sorry. He looked so sad when he said, I can't remember. It's like one flow around Kukus' nest. >> I am trying to blot out the last year of my life. >> I get it, yeah, we've heard it. >> Most reminds me of, I don't think anyone else has, I don't know, this reminds me of a cake, like a really dry, I don't want to say a chocolate cake, but it's a certain kind of weird European cake. >> It strikes me as like a German chocolate cake. It's nutty, it's maybe, it's not enough sweetness for it. >> Yeah, so it's not that much rich chocolate. >> But there's a nuttiness, there's. >> Okay. >> German chocolate cake to me isn't so much like rich chocolate. I mean, there's, I think that what's missing here from the German chocolate cake comparison is just like the sweetness of the icing that they use. >> Yeah, I don't even get any coconut in here. >> Right, but I definitely pick up the nuttiness and I definitely pick up the cocoa powder. >> And it's got a lot of both of those things, I think. >> Pecan nuts almost, in a way. >> Sure, like the shells or something? >> I want to go back a little bit on my previous assessment. I mean, I still get a lot of the porter aspects, the black patent, the toasted malts, obviously all still there. But I'm looking at the thickness of it and kind of the mouth feel of it and it's a bit creamier than a porter, usually, which is a thinner type of beer. >> Sure. >> Compared to a stout, obviously. I want to go back and say oatmeal stout. >> Okay. >> I think maybe you overshot it a little bit. >> Maybe I'm forced out, but maybe. >> I'm just going to say. >> That's what she said. >> You overshot the designation because you guys are all right. It is a porter, but what kind of porter? I mean, that might just be a regular porter, might be something a little different. >> Baltic porter. >> Is this a Baltic? I mean, there's a smoky note that you picked up that. >> I see, I didn't get that in the flavor though. I only picked that up in the. >> But that's normally something that I was associate with a Baltic porter. It's normally a little bit smokier than just your standard porter. >> And however, the only thing that makes it. >> The alcohol percentage to me is what makes it not a Baltic porter. >> And also Baltic porter. >> Baltic porter is usually done with lager yeast and this doesn't really taste lager. >> Okay. >> Baltic porter is generally also a bigger beer, I always thought. >> Yeah. >> Through a bust porter. >> I'm going to look it up real quick. >> You guys want to know what this is? >> I do. >> I'll just tell you what I'm going to do. >> I do, because I can't say that I've ever had it before. >> Anastasia is right with robust porter. >> Okay. >> This is Drake's black Robusto porter. >> Oh, shit. >> Okay. >> And this is a robust porter. Drake's brewing is from San Leonardo, California. This is the beer that I did not get in Texas. >> Obviously. >> This is 6.3% ABV, 35 IBUs available year round in bottles and on draft. This is a year round beer. This is really good for a year round. >> Fantastic. Have you had anybody here had anything else from Drake's before? >> A few things. >> I've had a couple of things. >> They're fantastic. >> They're great. >> This is a great beer. >> I've never had this one. >> What else do they make? >> Jolly, Roger, no. >> So, um, oh god. >> I don't even fucking remember. But let me get through this thing. You can look it up. The malts in this are American 2-row barley simpson's coffee malt. That really threw me off. >> Mm-hmm. >> Wireman's Caraf, a special three. simpson's chocolate malt, simpson's crystal malt. And it's topped with German Magnum for bittering. And the kettle they put willow met and willow met in the whirlpool. This won a silver medal in the GABF in 2013 for robust Porter. >> Nice. >> So, I've recently had a number of Drake's beers. >> Aromachoma is the one that I think shows up the most at like bottle shares. >> It's really good. Like aromachoma is awesome. >> Aromachoma. And then recently I've had the denogenizer. >> I don't remember that. >> After being in California, which is a double IPA. >> Yeah, definitely. >> And the hapocalypse. >> Hapocalypse is awesome. >> Yeah, which is also very, very delicious. >> Harvey, when you were talking about Baltic porters, I kept on like my brain locked into Smuddy Knows' Baltic porter. >> Sure, yeah. >> I wrote that down. And then I was like, he's had Smuddy Knows before, so it can't be Smuddy Knows. >> Yeah, but I mean, like when he said that, I was like, this tastes a lot like Smuddy Knows' Baltic porter. I mean, it's very similar. >> Exactly. >> And the roast and the char profile of it. I fucking love that beer a lot. And this, I'm digging, man. >> Smuddy Knows' is a Baltic porter. Don't they also have a real bus porter? I don't know. >> I mean, I'm totally off-based on that. >> Possibly. >> The Baltic one is the one that you've probably seen before. >> Yeah, the Baltic has. >> For sure. >> For sure, it's awesome. >> Yeah. >> I would really like a brewery to come out with a line of porters that really exemplify each style that you could try all side by side. And because they've all got the same house yeast, you could really tell the difference between them. >> Oh, yeah. I think it'll be really cool. >> Well, get on. >> Brewers listening. Get on that shit. >> Yeah, I know that we have a lot of brewers listening. Just do it. I said this bottles of it too. >> Porters are delicious. >> They really are. And this is no slouch. Like, this is a damn good porter. >> Yeah, as soon as I got over the first, second, and maybe the third sip, it really started, you know, my palate got a little more acclimated to it. And I got a little more used to the heavy roasts and coffee and all that kind of stuff. >> Yeah. What did we say the alcohol was again? >> 6.2 or 6.3? >> Yeah, 6.3. >> You guessed around 6.5. >> Yeah, I just agreed with Rubio at 6.5. That seemed about right. But I was trying to think, like, it's still to me taste a little thicker than I would expect of order. >> Sure. >> The flavor is spot on. It's delicious. >> Oh, it's wonderful. I like the added body. Like, it feels agreed. You know, I like the added body. >> There is something about the hops that are making it come off a little bit more alcoholic as it warms up. >> Okay. >> Holy shit. So everybody, look at your glass. They're still head. I've been holding mine in my hands, warming it up, swirling it around, trying to get flavor out. I didn't even notice. There is still complete coverage of head. That's like beautiful tan head. >> Perfect redemption. I was going to say perfect. >> It sounds like an amazing song. >> Never mind. >> Perfect head retention. Retention is the word I was looking for. >> Perfect head redemption. >> Perfect redemption of head. I've been drinking. >> Yeah. I haven't had any dinner yet either. This is great. >> Oh, God. Me neither. >> And I've had a couple of years before I got here. >> Me neither. >> Oh. >> But I'm doing better than you are. >> I know. >> I know. That's amazing. >> I outweigh you, like, by 60 pounds. >> At least. >> Wait, how much do you weigh? >> 215 pounds. >> Holy shit, it's less than 60 pounds. I owe you less. >> So I owe. >> I owe you by 40, not 35 pounds. >> I'm lighter than all y'all, and I'm doing better. >> Yeah, I don't get what the fuck's going on here. I thought I was going to be the lightweight. I haven't had anything to drink in three weeks. But I just went running for an hour. >> You're the only one who's not sedentary. >> True. >> I thought this was going to affect me a lot more. >> Did you eat before you came here? >> Yes. >> This does not make you a better person. >> By any stretch. I'm just putting that out there. >> I never said that it did. >> I'm better than you. >> I'm going to have two white people play. >> No, you're not. >> It's like you're going to have a Harvey and Lambert fight. >> Yeah, Harvey and Lambert are going to fight. >> Land Bear. >> This is the way I know I've made it, is that I get to have white people fights at my house. >> We're going to cross swords, and the stage is going to judge, and then Rubio's going to cry. >> I don't know if we can do it. >> Oh, I love it. >> Can we take a break? >> Yes, let's take a break. Break, fucking gross. [MUSIC] >> We're going to beat this time. We're going to beat, beat, down. Tell it, tell it. We're going to beat this time. Keep it hungry. What you going to show me, fam? What you going to show me, bro? The aint me, don't you want to worry with me? You want to tell me, show. I tell your bitch to get off of a shit smoking on the own road. You know that I keep it on hard as it can be came out tonight. Reflects and a float, and you know it might want to get fucked up. [MUSIC] >> Hey, Mike. >> Hey, you want to buy some drugs? >> Yeah, I do. >> Head ascension has got hella drugs right now. >> That's fucking interesting. >> In Rubio's butt. >> All in my butt. They call me Johnny the Henny, because my butt is just stuffed with egg-shaped condoms filled with guilt. I wish that I could say that I've never had drugs from somebody's butt before, but I can't. >> Wait, did you know the guy who's butt the drugs were in? >> No, it was Japan. >> Okay, let's just move on, just leave it at it was Japan. >> No, that's the most beautiful thing I've ever heard. >> Wait, did you smell it or taste it? >> They had to get the hash in somehow. I'd seen Japanese people. Eels are keeping those drugs company. >> I was a grip on that one, actually. >> Oh, you're a grip of my heart. Hey, let's move on to our next beer. >> The funny thing he doesn't sell you is that it was actually his own ass. >> I know, the next beer is letter D. >> [LAUGH] >> Number D. >> Yeah, letter D stands for drugs, apparently, in this equation. >> Which we're not supposed to talk about, according. >> No, we shouldn't talk about, well, okay, because there was an actual drug deal happening just now in this room. And I didn't want to- >> Wasn't? >> That's right, there's not a drug deal happening right now in this room. And I don't want to hold people- >> Well, just like you don't keep drugs in your butt, so let's let the listeners decide what's true and not true. >> It's all fairy tales about drugs. Mike Lambert doesn't even exist. >> That's true. >> [LAUGH] >> I'll puff the magic dragon. Are you going to open that thing? >> [LAUGH] >> I'm doing it right now. >> Okay, so beer letter D- >> We care, I don't even exist. >> Number D, beer number D. >> I don't know if you know how numbers work. >> It's a green bottle. >> This is a, you did say it's a green bottle. >> There's not a- >> Very observant. >> And this is a 750 milliliter bottle that is- >> That we can get in Austin. >> Yup, green bottle, it's trimmer pills. >> [LAUGH] >> This is a really terrible bottle of trimmer pills. >> Right? >> Yeah, it's brown. >> It's like shit. >> It's the worst bottle of trimmer pills ever. >> I say that jokingly, I like trimmer. >> Oh, I fucking love trimmer. And nice shirt, by the way. Yeah, I'm wearing a trimmer shirt. >> That's amazing. >> My goodness, everybody. >> It's way too neon for me to see anything but neon colors. >> Anyway, let's take a look at this beer. It's a murky rust color. >> Aww, you gave me sediment. >> I got sediment, very murky. >> Yeah, I've got some. >> Wow, she said the last two. >> I tried my best. >> This is all full of sediment. >> I think rust was the best thing ever. I don't know how I was to describe it. >> Rust is a- >> Rust is a brick. >> Rusty brick? >> Oh yeah, it's brick colored, I guess. Yeah, it's kind of orgy brown mud water. >> Yeah, pondy water. >> A good like 10 inches of head. >> Yeah, the head looks gorgeous. >> It does have a nice. >> The fluffiest head of the heads we've had. >> It's like eighth of an inch of head. >> It has off white, yellow-y sort of tan head. >> Initially, when it was poured, it was a good finger and a half worth a head. >> Smell those hops. >> [LAUGH] >> In a green bottle? >> Musty. >> Yeah, really musty. >> Musty may be a little bit of skunking. >> A little bit of skunk. >> Musty- >> Yeah, very skunk. >> This smells like a Belgian attempt at maybe something a little hoppy. >> [LAUGH] Well. >> It smells cold, actually. I think it's still a little too cold. >> It is a bit cold, yeah. >> It's interesting. >> I mean, the texture is neat in the way that there's total stratification of all of the yeast particulate matter in my glass. It's not settling at all. It's just hanging in suspension. >> Or like stars in the sky. >> Like it was like a snapshot of a universe. >> So do you. >> You can't see like bits of floating chunks of yeast. >> And they don't move. >> Yeah, they're not moving. >> They're like jello. >> Yeah, have you guys seen cosmos recently? >> Yes. >> This is the observable universe. >> There's a Ryan's belt. >> I love Neil deGrasse Tyson almost as much as I love Carl Sagan. >> Yeah, no, he's doing really good. >> And this. >> Anyway, cosmos is awesome. >> So why, yeah. >> So let's check this out. >> So let's check this out. >> He hops, hay, grass, a little bit of moss, earth. >> Mud. >> Mm-hm, like even red clay dirt. >> Right, I just have to say that this smells nothing like I expected it to. >> There's a ton of earth. It's all of the earthy characteristics that I can think of when it comes to beer. So it's, the thing that's bothering me about this is the amount of skunkiness. You know, this is light struck because of the green bottle and I wasn't expecting it to be. >> I mean, you really want to call it a shoof beer because of the green bottle. But you've had all of those. But it's that same kind of hit or miss and just hearing how surprised you are by how it is. I feel like it's a beer that you wouldn't expect to be the way that it is. >> Ugh, I don't like this at all. >> I definitely think it, yeah, just smelling, I haven't tasted it yet, but just knowing it's a green bottle and smelling it and what we're tasting and subscribing, I want to say a Belgian attempted an IPA. >> Sure, yeah. >> I get very stale, crusty bread and skunk. >> Ew, I just tasted it, ew. >> Yeah, yeah, yeah. >> It comes off like it's oxidized, but I don't think it is. And it's weird because it's like this weird oxidation combined with skunk and this weird earthy thing. This is not what I thought it would taste like. >> At all. >> Yeah, it's very, oxidation heavy is a very predominant thing and very astringent too. >> I definitely get oxidation. >> Yeah. >> That's not just a perception thing. >> Can you tell us, is this a, like, a parchment? >> Is this a fresh beer? Like, you just bought this, right? >> I don't know. I don't know if it's a fresh beer. >> I mean, normally you only get oxidation after a significant amount of age. >> But it's also not Belgian. >> Can I ask where you bought this? >> Yeah, at Central Market. >> And they go through beer fast. >> Right. >> So this, I think, is fresh. >> And I'm going to call this the beer that's outside of the United States that you kind of alluded to, because this doesn't taste American to me at all. This tastes like a, I think what Harvey was mentioning earlier, this is something that's like a hot Belgian that's an absolute failure. >> It's completely fine. >> Like, it's in disarray. >> Okay, so the flavors that I'm getting here, aside from the stuff that I talked about, like, it tastes like it's light struck, it tastes like it's oxidized, but there's also like this weird rubbery thing going on. >> There is a weird rubbery thing going on. >> It's wrong, and I picked this because of what I thought it was going to taste like, and because I thought it was going to throw you. And it's throwing me, even because it's further off from what I thought it was going to taste like. I'll just tell you what it is. >> I'm trying to pick out, like, what the predominant off flavor is. >> Let's- >> All of them. >> Because, well, because then that will give us some clue as to how it was fermented, and what potentially could have gone wrong. Was it too hot? Was it, I don't know. >> I think it might be storage. >> Yeah, I would say it could also be storage. >> I mean, well, green bottle dead giveaway. >> You tell me what it is that I can tell you who it came from, then I can tell you whether I know how they ship and store their beers. >> You want to unwrap that bottle? >> You think so, huh? >> You want to unwrap that bottle? I just don't want to drink this anymore. And if you guys want to just unwrap the bottle and not drink this anymore, go for it. >> Wow, surprised. >> This beer is la catorche, or BFM. >> Or XIV from BFM, yeah, this is supposed to be a Weisenbach brewed with coffee beans. >> I had this maybe about like three weeks ago. I've never had it. >> And that kind of helps, it's fine. >> It was way better the last time that I had it, but even the last time that I had it, it was weird. >> Right. >> But this is clearly more like struck. >> It's not Weisenbachy at all. >> No, and it's not coffee at all. >> I don't get coffee at all. >> I don't get either of those things. But now that you mentioned it, I can, Weisenbach, I can get a slight amount of Esther's bananas out of the nose, slight. >> That's barely detectable. >> And maybe a slightly detectable bit of coffee bitterness. >> The thing is, I knew what this was, and it didn't taste at all like what I thought it was. >> The off flavor is just totally barrel this over. >> Yeah, this is terrible. >> So just so you know, la catorche, it's the XIV, their 14th anniversary beer. This is from Brosbury BFM, Jura Switzerland, 7.5% ABV. Like I said, Weisenbach, Boog and coffee beans taste nothing like that. I picked that because I thought it might trip you up. Because that's not a combination you get. >> Right. >> Right. This is malted with wheat malt 40%, pale malt and crystal malt. And the hops are nugget, Kent Golding, Sriracha, Ace, Nelson Savin, and Cascade. You don't taste any of that. >> I get the Sriracha Ace a little bit. There's a bit of a lemon kind of a noble hop kind of. >> It's weird, man. 14th anniversary beer for BFM. This is a unique new creation that's between an IPA and a wheat beer with a touch of coffee extracted in a very special way with various types of hops added throughout the 90-minute boil. Anyway, that's their description. >> See, I've had the BFM square root, say, saun, and that is fucking delicious. >> I think that's a civil. >> 18, right? Or-- oh. >> No, no, the square root. It's like a square root of two, two, five or something. And that comes in a smaller swing top and a larger format. >> I had that the very first time the other night that I saw you at Jester King when Kevin was there. He was the one that was-- >> Because he loves it. >> He was raving about it. >> He bought a case of it. >> It's delicious. >> Yeah. >> Well, this also comes in the small swing top as well, I believe. I've seen pictures of it in the small format. >> I don't think that BFM, say, saun is a green bottle though, but I could be very wrong about that. >> Yeah, Mike, you said that you had this and it wasn't like this. >> It wasn't like this. >> So there's batch variations. So if you're listening, maybe try it out, don't take our word. It might be different for you. >> It's also in Austin. It's probably the same batch. >> Well, here's the thing. >> Yeah, in Austin, it's probably the same batch. >> Here's what I'll say. Is that BFM is fucking wildly inconsistent. >> Big fucking mama. >> Wildly inconsistent. >> And when they're good, they're really good. >> They're really good. I mean, Abby St. Bonchin. I mean, that's one of them. When it's on point, it's fucking on point. But I've had some awful bottles of that shit. >> I don't think I have. I think I've had a mediocre bottle. >> No, I've had some that were completely still. I've had some that were totally vinegar. I've had some that were just magic. >> Yeah, this is a ruined beer. >> Yeah, this is one that we're taking this coffee. >> This is awful. >> This is awful. The one that I had the last time was not nearly as bad. It wasn't light-struck. So you got more of the banana, estuary, doppelbocky kind of, or wizenbocky kind of thing going on. >> Well, and this is shit. >> This skunk, as I keep drinking it, is kind of going away a little bit. >> Yeah, I keep thinking that's happening. >> But then it comes back. >> I think you're just-- >> And then it comes back. >> I think you're just acclimating to it. >> It might be, but yeah, I'm going to just dump this out because it's not even worth having more. >> I keep taking a sip and I'm like, "Ah, that's not as bad as it is." Oh, there it is. >> Yeah, there's like a really interesting honey caramel where there's original thing that comes through that's really nice. >> Yeah, yeah. >> But then it just gets barreled over by skunkiness. And it's wet skunk, like fresh run over skunk on a highway. >> There are a few nice notes. I'm ever the optimist. >> I get it. >> Okay, next I'm dumping too. >> And off my, I told you, you told me what beer this is. I told you who brings it into Texas, and I can tell you how they probably ship and store it in-- >> All right, Ms. Ben, tell us, how do they ship and store it? >> She's a beer buyer. >> Yeah, she can't really just do that. >> It's not professional. I can also tell y'all, but I will say it online. >> Is it okay to tell us which distributor? >> Okay, okay, okay, is this enough? We're going to go for a last one. Beer that's labeled with a letter E. >> Beer number E. >> Beer number E. >> And Rubio's pouring this because-- >> Actually, I could probably just uncap it. You could pour it. Okay, I'll just uncap the thing. >> That's fine. >> You mean on cork it? >> Okay, it's corked in cage. It's the only beer that we have corked in cage tonight. >> That passed me. >> He's trying to hide it. >> He's trying to hide the cap. >> I've markered off the visible part of the cork, but there's part of the cork that is underneath the glass that will be visible. >> Nobody look. You guys, hey, look over here. >> Oh, I saw it, I already know what beer this is. >> Did you? >> No. >> Damn it. >> You would if you actually saw that thing. Because I just looked at it and you could tell exactly what beer it is. >> Well, if you have any amount of ethical standard, you wouldn't look. >> I don't have ethical standards, so I look. >> Yeah, we know. >> Yeah, if you listen to the show before, you know what's in real life. Like are we? >> Yeah, I know. >> Okay, so. >> No, that's not true. You guys are all good people. >> Ish. >> Or less. >> The beer that Mike's pouring is coming out gold and delicious. >> No, never mind. >> What? >> I got really excited thinking it was this beer that I hadn't had in a long time that I realized the bottle color was wrong. >> Okay, I've actually never had this beer. >> Spoiler. >> Spoiler. [LAUGH] >> So yeah, this beer looks a light hazy straw color. >> Pretty. >> Very strong. >> Yeah, it's very Rapunzel. Like that spun kind of golden straw. >> Look at that fucking head, too. >> Easy. >> Like just super white. >> I want to say the biggest head on light except for Harvey's. >> No, definitely not. >> Mine's dissipated really quickly. >> Mine's gorgeous. >> Yeah, look at that. >> Mine and Mike have zero head. >> I mean, the spin of the glass brings it back, but it's like a really rocky head. >> It goes away really quick. >> Smell it. >> It's interesting to know, we talked about the color, but you can't see through it at all. >> Right. >> Like being so light, I can't see my finger on the other side of the glass. >> That's a very good point. Yeah, there's a lot of haze to it. >> This smells really good. >> Gross, it smells gross. >> But it's a wild in a good way. >> In a good way. >> It's wild. >> Mm-hm. >> Oh my god, that smells awesome. >> [LAUGH] >> And you've never had this? >> No, I've never had this. >> Mate, have you? >> Lemons, limes, I don't know. Yeah, cream, like all kinds. >> Like almost curdled cream though, that's a weird note. >> Yeah, a little bit of sulfur. >> Yeah. >> And like just gorgeous fruits, peach. >> Yeah, peach apricot. >> Mm-hm. >> I just took a sip, maybe I'm skipping ahead. >> That's fine. >> You are. >> I took a sip too, it's delicious. >> There's like a hint, a very, very tiny, tiny hint of, I want to say savory in the aroma. >> Yeah, I was trying to place that, it's not quite savory, what it's like. >> I wasn't going to say vanilla, but that's not quite it either. There's something, like a summer sausage, but not really. >> Yeah, kind of, right? >> When I sip this, I mean, I want to say that there's fruit that I'm able to pull out of this, but I don't think there is. I think this is a goose. I think it's Timmermans, maybe I'm wrong. >> Right to the finish line. >> Yeah, he just jumped right into that. >> Well, there's not that many. >> There's not that many goosas that are available here. >> It's, it's. >> It could be Lindemann's goos. >> It's not Kuvera Naikos, Kuvera Naikos, or Green Bottle. >> And you would need to have a corkscrew in order to get that, the corks out for you guys. >> I'm still smelling it, because it smells very complex. >> This is a goose. >> It's like a vanilla creamy aroma. >> Yeah, you see now you're getting the vanilla now that I said it a little bit. >> Well, because I'm getting the meat that you were talking about now that you said it. >> It's attached to that creaminess. >> Yeah, it's really sharp on the finish. There's something that really kind of comes in. There's a funkiness that's still talking about the nose. >> But no, it's fine. I'm with you. The weirdness to me, it's not like weird bad, but weird good in that this tastes like lemon juice and salt and seltzer water. >> Sure. >> Like mint or like a tonic or something like that, yeah. >> There's a funkiness too. >> I don't get a lot of salt. When I, when I smell it, I get a little more of that salty savory. When I taste it, I get more mineral. >> So I picked up another smell. >> Okay. >> I'm getting a little bit of rubber gloves. >> Sure. >> Like how we just agree to that? Yup. >> Yup. >> It took me a couple of seconds, but yeah. >> Yeah, I can't agree. >> It's a, that would be a phenol, phenolic. >> It's not a bad phenol. Like it's not overwhelming. >> It can be mixed in though this, it plays its part. It's not terrible, it's not bad, but it's there. Actually, shit, now that I have smelled that, I can't un-smell it. Like, now that's all I smell. >> Yeah, I'm calling this a goose. >> Anastasia looked at the bottle and made a motion to mic. What were you looking at? >> The shape. >> Okay. What's up with the shape? >> It makes me want to say Belgian. >> Yeah, it's definitely a Belgian beer. This is not an American beer. >> Wow, I just taste it. Lemon water and salt is super accurate. >> Very, lemon mineral water and salt. Like that's kind of what I'm getting here. >> If this is an American beer, I'm going to be very surprised at having lemon tonic water. >> I definitely get lime. Absolutely. >> Yeah, does that bitterness of the lime peel? >> Mm-hmm, but also that kind of citrusy note. >> Peel and piff. >> Yeah. >> I really like this. >> This is really good. >> I like this a lot more than I thought I would do. >> The way that I've been trying. >> It's super drinkable. >> Yeah. >> To deduct all these beers is okay. Color, shape, cap, Rubio hasn't had it. What's new in the market? So I'm doing all of that. It's like when you do a puzzle and you do the edge before you actually get into the puzzle. >> Right. >> So it's like trying to narrow it down first, and then narrow it down again. >> No, I get it, yeah. >> It's like a puzzle. >> So another thing I really like about this is that it's not completely dry. Like there's a little slight bit of sweetness there. >> Sure. >> That's coming through like smarty sugar, but usually when I say that- >> A little little. >> After taste. >> Yeah, usually when I say that, I mean it as just the quality of how it's running over your mouth. Like it's chalky and it's got a little bit of that tart sweet to it. This still has an aqueous note, or- >> But it's like juicy. Maybe that's the better. >> Yeah, juicy, juicy. But I also get a little bit of sugar, which is interesting to me. And it's not putting me off at all. Like I like the way this is working. It to me comes off kind of like cascade beers do. >> Okay. >> And I like that. >> Okay. >> And it just, just in that sweet sour quality. >> The sweetness is kind of asperty. Maybe just a little bit. >> A little bit, maybe. >> Yeah. >> That's definitely Linamens. They add aspartame to their beers, don't they? >> They do. >> So the- >> But this is gross. You shouldn't add the brewer, don't do that. Don't add unnecessary shit. >> They don't add that to Cuvierine though. And to me, this is not Cuvierine. >> No, this is somewhat more rich and fruity than Cuvierine. >> And the middle ones. >> But I find it hard to believe that Rubio has never had Timmerman. >> That's not that available. >> I mean, we'll see, I guess. But- >> I've had Timmerman's- >> Like pumpkin or creak or strawberry or something. >> Yeah, okay. >> Do we have any other guesses? >> The middle, to me, is a little more vinegary. It's like a bright, pithy citrus. And then it turns to vinegar right in the middle. >> Yeah, what I am is I'm happy that this is a beer that is available here. >> It's great, isn't it? >> Because we've already ruled out, we've already had the one beer that was not available. >> Well, I mean, we'll see how available it is. >> What if it's a special release? Yeah, what if it's- >> I mean, I don't know. You just got a bottle of beer that's available in Texas now in the last few days when I bought these bottles. You have bone goosa. >> But bone is green bottles. >> Okay, that's a good point. >> Mm-hm. >> See, this is how I think. >> [LAUGH] >> Like I'm narrowing it down. >> I'm probably off the mark with the actual brewer, but I would be goddamned if this is not a goose. >> My first thought was bone, but then I was like, well, they're green. Do you guys want to know what it is? >> I do. >> Yeah, really bad. I'm racking my brain trying to think of sours that are available here that are not special. >> Mike nailed it with Terrimans. >> Really? >> Yeah. >> And you nailed it with Terrimans, but nobody got the exact one. This is their special edition ood goos landicus. >> That's what I'm talking about. That's exactly what I was talking about. >> That's what we get when we get the one that's here. >> Oh, I nailed it. >> Now I fucking nailed it. >> They do have a goos landicus, but they also have this, I believe there's two different ones. >> But you did nail it. >> Black label, right with the- >> The horsey. >> That's it. This is it. >> I can't believe it's that good. >> That's totally it. >> Yup, it's really good. >> It's really good. Terrimans. >> It's really good. >> It's a lot better than it. >> You're like a kid at fucking Christmas. >> It's always so, but it's a special release. I'm gonna have to go out and get that before it goes away. >> It's excellent, but it's also like $18. >> I nailed the brewery and the beer. >> What's $16 with the fuck? >> $16 bottles to a case. >> $18, that's land. >> But really, when you think about people selling kimtiyon for $50 a bottle. >> Yeah, I would, that's pretty fucking good. >> I would totally buy this beer for that price. >> I had one of these about three weeks ago. >> Ooh, it goes lab, I guess. Tiberman's brewery, Eterbeek Belgium. This is 5.5%. Ooh, it goes, is an Appalachian controller. It's label is protected, which is what that means. >> What? >> It's an Appalachian, it's kind of like champagne needs to be from the champagne region of France. This is an Appalachian, fuck you. >> Maybe later. >> It's also locally known as the champagne of beers, especially as it's only available as a limited edition. Tiberman's old goozers special flavor derives from its time-honored method of preparation. It's a blend of old lambic, which has been aged for three years in wooden barrels, and young lambic, which ensures spontaneous fermentation in the bottle. So I guess it's a blend of two different years, one year old and three year old. >> Well, that's what it-- >> By the way, which is the definition of a gooz. >> Yeah, yeah, yeah, but a lot of goozers is normally one, two, and three. >> Yeah, a lot of goozers. >> It can be any blend of an old young, everything in between. >> Yeah, we usually see a blend of one, two, and three year, but technically a one and three year old would be just as good. >> Which is kind of, I think, what Tilcon is on draft, actually. >> Mm, yeah. The different lambics are carefully selected by a brewery to obtain a perfect flavor. After it's been produced, Tiberman's ood gooz, which is reformated for four months in the bottle, continues to improve for 20 years. >> I can actually see this going for quite a lot. >> Oh, man, I would love to get a few bottles of this and just wait four, five, six, eight, 10. >> Because the amount of sugars that are still in here with the yeasts and the bacteria that are still alive in here, I think would develop really nicely. Even in the next four years, I think it would be a completely different beer. >> Oh, absolutely. This is definitely a really solid choice to age. >> It's absolutely. >> Damn fine beer, too. I mean, I kind of wrote Tiberman's off. >> This is underrated. >> I really would say I've been pleasantly shocked and surprised. It's a couple of the beers tonight, and this is certainly one of them. This has been a fantastic beer all the way through. >> For Tiberman, it's the price point. >> Right. >> It's that 18, maybe 20 bucks at some place of something that nobody really knows about, especially if they like sour beers, but they're not really sure what they like because they live in Austin, and there's not that many available. >> That's exactly it. >> We also have the beer nerds who are like Tiberman's. >> Yeah. >> Look at that, I'm not going to pay 19 bucks a bottle for that, so it sits in this weird in-between state of beer shelf. >> I would say that's true, especially in other places, other cities that don't have it, but Austin has got quite a number of people making wild beers. You've got Jester King, you've got the annual release of Austin Beer Works. >> When it comes to buying a goos in Austin, when I'm faced with a $19, maybe $20 bottle of Tiberman's as compared to a $12 bottle of- >> Convey. >> Linda, it's Cuve Renee. >> Or if you get the smaller format, it's like six bucks. >> Right, and those might be several years old. >> Yeah. >> And the aging is already done for you. I'm going to opt for the Cuve Renee most times. However, this is a really nice addition. And I think it's underrated. >> Okay, so- >> Underrated. >> Next to Cuve Renee, do I like this more than Cuve Renee? >> Yes, I personally do. >> Really? >> I do. >> Depends. >> I do. >> Do you have a Cuve Renee? >> I agree. I agree. Cuve Renee, I think, is very one-dimensional. >> I love Cuve Renee. >> I love Cuve Renee. >> That's it. Like, I'm a fan. >> I haven't had it in so long. >> I'm a fan. >> I'm a fan of Cuve Renee. Do I like this $6 more bottle than Cuve Renee? I'm not sure. I'll probably buy another bottle or two of this. And then make that decision after that. Right now, I'd probably say that this might be worth $6 more because I'm really digging the body, the sugars, the acidity, like all that stuff happening here. I think it's more complex than Cuve Renee. But Cuve Renee does a lot of things that I like. >> It depends on where it's at and it's the year. >> Oh, for you. >> I think you live vintage. >> Yeah, for you, yeah. >> I think Cuve Renee is your entry level. It's got your wild characteristics. It's sour, it's just doesn't like acidity doesn't have a lot of depth. >> I think calling it entry level is doing it a huge disservice. >> I'll hear that. >> I apologize. >> Because I think that that beer is really one of the most underrated ones that you can come across. >> It's a great group. >> I think this is much more. >> Much better what people think of it versus what it is. >> I don't think that this is head and shoulders better than Cuve Renee by any means. >> I think it's better. >> I think it's better. >> I don't think it's hugely better, but I think it's better personally. >> I think it depends on the vintage that we're talking about. And I really don't know how old this one is. >> And that's a very good point. >> I've had so many bottles of Cuve Renee. And that's the one that I will always come back to. >> Yeah. >> And I feel like at least in the grand scheme of goozes, when we did the gooz show, I mean, that ranked. >> Like number three or number three. >> It maybe was number four for a lot of us because I know that Cantillon, Tilcon. >> Or Tilcon was the number one. >> Yeah, so it was Tilcon, Cantillon. >> It was pretty hard up there. >> I believe after that. >> None of these beers we're talking about. I mean, Cuve Renee is a fantastic beer. All of the beers Rubio just mentioned, as far as wild beers go, are just top of the line. And this Timmermans, I think we're all going to put up there in the same list. This is delicious. >> I think this Timmermans is wonderful. >> It's delicious. >> And the way it's striking me tonight is exactly what I fucking needed. >> Yeah, and I wasn't expecting this to be good. I actually expected that to be not very good. But that's where you fuck up. I mean, you make assumptions about what you're about to taste in a brewery that you don't have a lot of faith in. And you're wrong very often. Like I said, I didn't think that Timmermans was going to be very good. But I'm really guilty of that because I've been drinking beer a long time. And when I first have some offerings from some breweries, they're not very good. >> I know. >> And I write them off. And then a few years later, someone's talking about how good it is. I'm like, nah, you're crazy. >> It's my personal policy to not make a decision about what I'm tasting until I've had it four or five times. You know, I will give it that many chances because I know my opinion can be swayed by, how did I have it the first time? Was it in the right context? Was it after the right meal? You know, was it a shitty day that I feel bad that day? Is there anything that could have fucking thrown off my palate? >> Certainly. I'd also like to throw out real quick some advice. If there's a new brewery in your area and you try a beer and you don't like it, wait six months, wait a year, don't write them off. Give them some time to work out the kinks. If they're still around in a year, try it again with an open mind. >> Exactly. >> Or get some time for your palate to be less shitty. >> That's true. >> Yeah, listeners, don't have your palate be shitty. >> There are local beers that I've had every six months to a year and still haven't gotten good. >> But I won't talk about a Southwest brewery. >> I have a few breweries, not that one, but I have a few breweries in town that I really was against and really hated for a long time and I tend to like now. >> Same here. >> Yeah. >> I won't mention names, but there's a couple out there that are significantly better than when they started. >> Well, who got better? >> Absolutely agree. >> Who got better? >> You could say that. >> I feel uncomfortable. What if they're listening? >> They're sitting there shitty now. >> Thirsty planet is really good now. >> Thirsty planet, I think, is great. >> They got better. >> They got a lot better. >> They struggled a little bit the first year. >> Yeah. >> C-lips. >> The first time I tried some of their beers, I was not happy. >> Now Thirsty planet is legit. >> Now they're really fucking awesome. I think circles come a long way. Rockness come a long way. >> I think circles come in a long way. >> Yeah. >> Okay, let's get to the right kicks. >> I'm going to rank first. I'm going to rank first. My last beer, my number five beer for the evening. And I just have to say that all of these beers with the exception of this one, better than I thought. This better be fucking unanimous across the board. >> Wait. >> Number five is going to be unanimous. There's no way that La Catorse is going to be further up from the past. >> I like how you say it all Spanish, yet it's a Swiss beer. >> Yeah, but that's how they pronounce it. La Catorse, it's X-I-V. >> Are you sure that's how they pronounce it though? >> It's written like that in their description. >> Maybe. >> That's how it sounded in my head, be. >> Maybe they say it the Swiss. >> Whatever, it's like that on the website. I'll say it Mexican-wise because that's how I am. La Catorse. >> Barely. >> It was all fucked up. Like that thing was, I'm pretty sure it was oxidized. It was definitely light-struck. I didn't get any of the intended flavors. That fucking Weisenbach with coffee? Like no. >> It was just wrong. >> It was all the way wrong. And they described it as somewhere between an IP and a wheat beer. And I got a lot of bitterness, but the way it was trampled over by the skunkiness and by the fucking oxidation, the fuck that beer. I hope I can have that again and it'd be better. Number four for me was the Gruett. I thought that was good. I thought that was really good. The new Belgium Gruett, I'm going to buy more of that because I love the way it drank. I loved how it tasted. It wasn't a fucking Gruett in that they used target hops for it, but it ended up being a good beer. Number three for me was Apex. Bare Republic is awesome when it comes to IPAs and double IPAs. They do such a great job. And all their beers have the same sort of dryness in the stringency that the Apex did. My fucking loved that beer. >> Mm-hmm. >> And I'm so surprised that I love as many of these beers that I do because I've never had any of these. I went in there completely blind, picked shit off the shelf, didn't look at reviews. I'm really thrilled that I like these beers this much. Number two for me was Drake's Robusto. Drake's is awesome. And this is no different. Like that robust border is wonderful. And I would drink that as much as possible if it was available in Texas. And that brings me to my number one, Tiramund's Ood Goo Special Edition Lambicus. I think that's wonderful. I like that better than Kubei Renee. That's a goosa that I think is completely overrated. Just like Mike said, underrated. Yeah, underrated. Sorry, I've been drinking. So my ability to rank beers is severely overrated. Yeah, Kubei Renee is underrated. And I actually like this more than that beer, I think, on this first try. I'm going to give it more tries, see how consistent it is, see if my palate is just wrong this time. But I'd love to do them side by side. Me too. For now, this fucking lineup, that beer just blew my mind. I love it. It's not as good as Tilcon. It's not as good as Canton. True. But we get this in Texas. Yeah. Austin specifically. And even then, it's still really good. Yeah. Still really good. Most of what I'm saying is we have, like we mentioned, three choices. Yeah, yeah. So it's not like we get this in Texas. So this is what we have to fucking settle for. It's not that. Can we get this in Texas? And this is fucking good. Yeah. Okay, I'm done. You guys want to go? I'm next. I'm done. Michael. Spoiler. Okay, what? It's been a while since we've rated exactly the same. Oh, is it the same? Oh shit. It is the same. Oh my gosh, you guys, that's that. Magical, special. We're going to end up in the bathtub making out. Shh. Yeah, we'll be. Grand chalice. Or maybe he's got a one-up grant. Like, that's never happened. Number five, BFM 14. How do you pronounce it, Rubio? Gatorse. I think that's literally translated to shit. Yeah, Gatorse. Yeah. That's what that last fight in that movie, Bloodsport, with Jean-Claude Van Damme was called. No, that was a Kubernete. Wait, what? Go ahead. So I had this beer a few weeks ago. I preferred it several weeks ago. This bottle was absolute garbage. If you're out there and you're in Texas especially, maybe we just got the shit end of some inventory or something? I don't know. Possibly. Is it? Avoid. They may have stored this right in the sun. Yeah. That's very possible. I mean, in a green bottle, it really takes about five minutes to really light strike a beer. Yeah, it doesn't take very long at all. No. Just moving it from the truck into a store can fuck it up. And if maybe the case fell off the truck, it knocked the cap's loose, you got oxidized, and it was in the sun. Yeah. Either way, I'm going to try it again. I hope it's better the second time. I would try this again because it was nothing like it was supposed to be true. Try it outside of Texas. My number four was the New Belgium grew it. I thought it was funny that I've had enough new Belgian beers in my time that I was able to figure out that this was actually from New Belgium. It struck me very much like the Heavenly Feywall. Very much like a triple that they make and the Heavenly Feywall. It had very similar characteristics. You're absolutely right. Like you fucking nailed that for me. Like when you said that, I didn't expect to taste that. But that's exactly what I traced. My number three was Apex IPA. The last time that I had it was at the Draft House anniversary party. I can't remember if it was this past year or the year before that. And I got to say, I agree with Anastasia 100%. I think this is so much better on Cask or on Draft. So much. So much. I'm about as keen as somebody who hasn't had it at all. Like if they were brothers or twins and I was dating both of them and one of them was draft and one of them was bottle. I'd only fuck the one. I wouldn't even talk to the bottle. Let's be honest, you'd sniff both their pits. Sure, I sniff both their pits, but I wouldn't talk to the bottled one at all. She's just making me want to try the one. I wouldn't even pity fucking. She'd go to the one in the bottle for emotional support and she'd fuck the one on Draft. No, I wouldn't. Pit smell. I really just want to try the one on Draft. I wish we still had it at the place that I work at. Everybody knows where you work. Everybody knows where you work. My number two, Drake's Black Robusto. Holy shit, that was a really fucking fantastic beer. Everything that I've had from Drake so far, I've absolutely adored. Great, great beers. My number one was the Timmerman's Oud Guz Lambicus. That was really funny. I kind of used the process of elimination to figure this one out. The only Guz that I've had in Texas was the Couvet Renee. I'd had the Timmerman's Guz in the past, but I immediately identified it as a Guz. I figured this is the only other Guz that's available here and that's how I came to it. But it's delicious. I was actually hoping that you guys would think it was bone, because that just came in. Label. Or bottle. Yeah, the bottle. I didn't-- We're not that stupid. I never looked at the fucking packaging. Because you're stupid. I assumed it was corked in couch. Wait, but what? Really? Yeah, I assumed it was corked in case. I haven't had a lot of bone. But I think it is corked in couch, but it's still green. It's a green bottle. Okay, well, okay. That's usually a detail that I think you would focus on. I didn't even notice. Wait, or just didn't remember. Because I think it's been about a year, maybe two, since I've had any bone. I'm so sorry. Ladies hit a barrio at the barest. I have a girlfriend. That is the name of the beer. Bone does not make it. You need some bone. I bone like a Jedi left and right. So you button yourself. That's what it sounds like. Do what we do not. There is no rhyme. I was just going to say that. Yeah, I went to do a cave, and my father was wearing a mask and I boned him. Wow. That sounds about right. I don't know if you've seen Jedi's. Thanks, Michael. Who wants to go next? Anastasia? I guess so. Go for it. You're going to hate these, Rankins. Oh, number five. Feeling gross. Be a femme. Is that a sweep? I think that's a sweep. Yeah, that's a sweep. No, that's a sweep. Spoilers. Spoilers. Oh, sorry. Spoilers. Yeah, that's a sweep. Spoilers, sweetie. Yeah, gross. Not good. Gross. I want to say storage issues. No, but also the style is something that I'm unsure about. I know a few of you were kind of keen on the style. It sounded delicious. I think it sounds awful, actually, on paper. Are you kidding? No, that sounds disgusting. It sounds interesting. It sounds interesting, but that doesn't mean that it sounds good. It doesn't sound good to me. Okay. Because I'm a picky ass bitch. Sounds worth trying. Number four was the sadness. The one that made me feel like a fool. The bearer of public apex, letter B. I'm so sad that you didn't like that one. I feel like the biggest dunce for shitting on that beer so much. And then walking in and being like, "But I had this one beer that was super good." And it was the same fucking beer. Sure. I mean, you can never tell how a thing is going to affect your palate. And I've had it on draft a few times. I took a few tastes just because I was like, the first taste was too good to be true. And just the floral, double IPA, the whatever, whatever. I don't want to describe it because you'll probably never get any more of it, Rubio. So I don't want to make you feel sad. The way you guys talked about the draft version, I really want to try that. Sure. My number threes were tied. What? Yeah. I was trying to put one above the other. And then I realized that I liked them both in the same way. And I disliked them both in the same way. And I know they're different styles. But so my number three ties were the Drake's or Bust Porter and the New Belgium grew it. Wow. Okay. I liked both of them. Would I drink them again? Sure. If I didn't have to pay for them, will I buy them again? Honestly, probably not. They were good. Would you buy a pint of one of those? Probably not. Not even the Drake's? No, not even the Drake's. I think as much as I liked the Drake's, I think eventually that really dry roastingness would get to me, but that's kind of how I feel about Porter's. I mean-- My tastes have shifted and developed so much, and I'm very particular about what I can and can't drink for multiple glasses of. Understand. And I know myself, and a Porter like that is not something that I could have more than one pint of. Okay. My number two was the Odell's Tree Shake. Okay, so on the break, we had a really good beat. Tree Shaker from Odell's. Yeah, it was delicious. It was good. It was in a peach imperial IPA, and it just came into Austin. It was awesome. It was really good. We won't talk about it, because maybe we'll have it on a show. Yeah. But that was my number two. You're an asshole girl. Yeah. Have you met me? Yeah. My number one is the Timmerman's Limited Edition, Id Giza Limbikiz, which is really just sort of good. It's like, this is the only one. I thought they had another one. They have other ones, but they're flavored. They have strawberry and pumpkin, and like one or two other ones. I could have weird. Warren, I had a different Timmerman's Giza. I could have sworn that you're often wrong. Or it was an unblended labic of some sort. Sure, maybe. We'll give it like 30% chance, which is still a good percent. Yeah, I have a lot of beer, so there's a lot of beers that I had, and I mistake things, and then I keep drinking, so I forget them. So I like this number one, because it's delicious. The Timmermans, yeah. Yeah, the Timmermans Lemon Funk Tart. I think it bought my vote, honestly. It like came out of my glass with a 20. I mean, it costed about that much. Yeah, it was weird. No one else saw the little man with a $20. No, that's all your hallucinations. Cool. Seeing little green men. Yeah, I think with little green men, you should go, Mr. Harvey. On that note, all right. How did that turn into a fucking segue? Because I'm great at segways. Great. Yeah, the worst segue. You're not. Thank you, Anastasia, for your reign. You're one. Weather good or bad, that was a segue. John Hart, you ready? I guess everyone else has started with their worst one. Yes. And I'm going to go with something different. Okay. No, just kidding. That one, whatever the Mexican would log at it, whatever, BFM, big fucking mama. Katosse? Yeah, Katosse? It's almost even Swiss. I've got a sheet here with all my notes. And on that one, I just broke crap. Yeah, it's the XIV from BFM. I think that beer had some potential. I like what they were trying to do. I'm thinking maybe it was going to get better. I don't know. It just didn't. I kind of think it was just a bad bottle. I would be inclined to actually buy that beer, actually more than any of the others on the list. I want to know if it was a fluke. Well, because that's the only one that could be different. Maybe the Timmermans, but highly unlikely. I mean, the other ones were probably solid representations of what they are. So yeah, I've already had those. This one I might want to try again. So yeah, it comes in last, but I might buy that actually. Four, I'm going to go with the Apex. And not because it's a bad beer. Everything from here on off, I thought was great. That was a good beer. I think it was a solid IPA. The astringency was a bit much for me, which kind of turned me off to it. The porter drapes. That was really, really, really good for a porter. But I liked that it was a little bit thicker, some vanilla, really good stuff there. And so I put the grew it as number two. That beer is impressive in that they really blended it. None of us even realized that there was botanicals in there and other herbs and stuff. They blended that beer to such a high degree of skill, like to achieve that level of bitterness and that balance in that beer, I thought was fucking awesome. They also use hops though. I mean, they also use hops and they also fucking pasteurize. They hopped it with Target. I'm not going off the name or the proposed style. Sure. As a beer, it was goddamn glory. It was great, as a beer. Ready to look at it was easy, nice drinking. You're right, it was tasty. Yeah, as a beer, it was very delicious. Refreshing. Absolutely. You guys are probably right though. As a grew it fail. Well, because it's not a grew it. Oh, you're right, you expressed disappointment when you found out it was a grew it, just like I did. I did, I did. I still think it's a fucking awesome beer. It's a really good beer. It's a really good beer. Number one, obviously, the Timmermans, that beer was blowing it out of the water tonight, compared to everything else we had. That was really good. Everyone else has said most of it. I'll read to you what I wrote down on my sheet here. Lemon, tonic water, and salt. And I say that with the best intentions. That was delicious. That sounds delicious. And it's pretty fucking accurate, I think, too. Yeah, it was really good. I think you came up with the lemon and salt. Yeah. And I said more of a seltzer water, like mineral water in New Zealand. Yeah, that's kind of where I was going with tonic there. I think you might be right about tonic, because it still had that sugar that I was talking about. Well, thanks. Yeah, it was awesome. Yeah. Rubio. Always happy to help. I gotta say, this is one of the more fun episodes that I've been a part of in a long time. That was a lot of fun to try beer, not have any idea what it is, who is from, and be able to dissect it in a way that we were able to kind of narrow things down. And I think a number of us really kind of came pretty close. Oh, yeah. On a few of these things. It was neat for me to be like, oh, I know what new Belgian beers taste like. At least enough to narrow something down to something pretty close. I'd never had the group before, so I wasn't able to narrow it down, at least exactly. But then that Timmerman's-- I was really surprised that you got a couple of the beers that you got. And fucking Harvey on the Bear Republic. Totally nailed it. Kind of surprised that I got that myself. Those first two beers freaked me out when you're like, this tastes like new Belgium. And you're like, this is kind of like Hoprod, Brian. I was like, what is happening? Well, you know, breweries tend to-- They've got the hops in-house and the house yeast. Their beers tend to have a very similar flavor. Very similar flavor. I mean, one I know, and I can always identify as stone. Stone beers? Oh, yeah. Oh, yeah. I think tastes very similar. And you know, it's not a bad thing. A lot of them have that Chinook, pretty big. Yeah, it's not a bad thing. But, you know, a brewery gets in a bunch of hops. They're not going to pick five or six different hops for 10 or 15 different beers. They're going to try and reuse what they got on end. It makes sure-- I mean, unless they're stone nowadays, which are doing enjoy buy, which is usually a blend of like eight to 12 different hops. That's true, I guess. They're doing some cool stuff. I guess I can't say that about stone anymore. They've been branching out quite heavily, and a lot of the stuff they've been making is really good. Yeah, they just came up with their sessionable IPA. But let's just say a number of-- I haven't had it yet. Oh, it's good. Goddamn it. Just saying like, especially like local beers and local breweries, like a lot of breweries tend to use the same types of ingredients and just maybe stagger where their hops go in. Maybe they're boiling. Maybe they're flavor. They mix it up a little bit. Well, especially if they're new, when you have to purchase hops like two years in advance, and all they have available are these hops that they purchase, like hop futures. So they purchase these amount of hops, and this is what they got in. And if that's all they have to use, then it can definitely lead to very similar base tastes. Yeah, which is kind of how they have to do it now, because of the amount of breweries popping up. They have to buy futures and hops. Well, and yeah, and especially like bittering hops. Bittering hops, you don't get necessarily a lot of flavor. You can drastically change the beer, putting hops in later, different hops, and just use the same bittering hops throughout four or five different styles of beer. Yeah, totally true. It was really cool. I thought that was the neatest thing about the whole episode. Well, I'm glad you could make it, man. Thank you so much for being here, John Harvey. Thank you very much for having me. It's always a pleasure. It was good to have you back on, Harvey. I love you guys. I know, I love you too. My glad, thank you so much. Hey, thanks, man. This is a great fucking episode to be on. In a couple of weeks, it'll be one of you guys's turn to do the same thing to everybody else. Awesome. So this is going to be a fun little series. It might not be next week, but it'll be soon. Looking forward to it. Oh, this is cool. This is a lot of fun. Yeah, Anastasia, thank you so much for joining us. I love no one. Yeah, I know. I retract my thank you, and just say Anastasia has been here. Thank you. That is as much more accurate, I feel. I thank everybody for listening. You guys have been fucking awesome. Like, I'm getting emails from people. I mean, donations. I love our fucking fans. They're so good. I don't like to call them fans, though. I like to call them listeners, because fans are just like, oh, guys are here to suck my cop. Right. So Michael's my fan. All the other people who listen to the show are listeners. Do the other people pay to be fans? Like, I do or like, no, no, no, no. Okay, wait, you paid a second. I charge them $20 to suck my dick. It's a deal. Okay. Like, that's a deal. A dick deal? Yeah, I mean, it's not a double deed. But I mean, it's like, you know, it's a deal. I may have $50 in my pocket for each one of my dicks. How many dicks do you have in a half? It's biver kit in a half. I have two. Yeah, I split it right in half like a binazz split. Oh, so you have a modification where you split your dick? Like double snake. Don't make me look that up for you, because I will. No, please don't. You guys, thank you for listening. If you show me a picture of that, I'm going to smash your phone. Don't smash your phone. She shows me a picture of a split snake dick. Anastasia, stop googling. Bottoms up. Bottoms down. Bottoms split all around. Wow, wow. It's like very good pictures on Google, by the way. Stop looking for split snake dicks. I'm just going to show Mike. VME is pretty awesome. Yeah, VME, if you want to send us any crazy pics, it's info@thebearers.com. I don't know. Ari to Anastasia. I don't want split cock pictures. Maybe I do, but then I never get them, because I go through you. He'll forward him to you. Trust me. Can I get my own email? Split cock princess at the bearers. I think that's Mike's. Okay, so Mike's email could be split cock princess. Okay. Yeah. You know what, send tit pics. Because I like those. Yes, I like those too. All of us look so great. I like booty pics too. Oh, I'm with Anastasia. So if you're a. Any female part really. If you're a woman, send tit pics. If you're a man, send tit pics. No. No. Stop being sexist. You're a fucking asshole. Any of us could just show you tit pics, right? Sure. Go for it. Rose. I don't know. No, I don't know what it was to see. Any of us just. Oh god. Oh yeah. Oh yeah. Those are the widest nipples I've seen on you. Aren't they supposed to be fighting? It's not going to happen. Everybody who's talking at once, and nobody can figure out what we're saying. Does anyone have Rosetta Stone for drunk people? You need to cut that out of this, so we can trademark that. And then run with it. Okay, we need to come up with a Rosetta Stone for drunk. Wait. So it's like, mr. translation, I would like to go to the bell. I'm nearly fluent in drunk. You speak it real well. So we don't even have to cut it out. There is such a thing as like, creative. When you come up with an idea, if you've got it written down somewhere, unless somebody can prove that you can't come up with a word. Legal sound. I don't know. Let's finish this up. This is the bottom. Oh, what's done? Done, done, done. Eat a dick. Stop. Bottom sound. I hope you can die on your run. [Laughter] You know, you're going to feel really bad if I do. Oh, God. Bitch, make me a sandwich. Make me a sandwich. [Music] More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions, and suggestions at info@thebearests.com. Like us on Facebook at facebook.com/thebearests and follow us on Twitter at twitter.com/thebearests. Intro music was provided by Ian Butcher and his band, Deflated Balor. Follow him on Twitter at twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. [Music] [BLANK_AUDIO]
