[music] Episode 104 of the Bierist's podcast, recorded March 20th, 2014, St. Louis Stunners. [music] This table is looking really fucking grimy. It's really grimy. It's scary for me to touch. Like I could barely lick it. It's all really sticky. It is. And if I lick it, I think I might get wasted immediately. You know what I noticed, though. Or an STD. The sticky quality of this table is very similar to the sticky quality of you, Ruby. Bloody, man, I'm not sticky. I'm slimy and glistening. Yeah, yeah, that's pretty much this table. It's like you sweat glue. I don't sweat glue. I sweat matte fat. Yeah, I sweat fat pure fat. Oh, sticky fat. OK, sticky fat. If that was on this table, lick it with your tongue. All right, I'll lick the table. Don't lick the table. Grant's licking the table. He's actually gonna lick the table. It's a dare. I have to do it. Grant, Grant, Grant, Grant, Grant, Grant. Oh! Oh God, call the ambulance. It's a little salty, actually. I dare you to lick it like on the wiener till he comes. It's a dare. I gotta do it. Oh, no, don't, no. Come here, Michael. Hey, welcome to the Beerus. Yeah, I'm John Rubio. I'm Grant Davis. Anastasia from craft beer anonymous, Kelly. You're not from that show. I'm Mike unsatisfied Lambert. Why are you unsatisfied? Grant didn't fucking come over here. The night's young, right? The night is really young. It is. Put a couple of drinks in my body. Who'll see what happens? Hey, speaking of bodies, we got five more beers from Andy Richter. What? What a great segue. Have you ever seen his body? It's delicious. I've never seen his body. I can't believe I had to lick the table. I was really drunk. I can't believe you didn't, you didn't stop. I'm just still going at it. So yeah, Andy Richter, he sent us a giant box of beer. And these are the second group of five beers that we're gonna talk about. Maybe some of these will be good. Well, the other one we're gonna have. Like, yeah. We're the only one who didn't like those beers at all. Like none of them. I feel like we should clarify one more time that it's not Andy Richter from Conan. Right. Before we answer it. What? I didn't make that kind of a point enough on the last episode. We... I don't know. I wasn't on that last one. We're super popular and TV celebrities are sending us beer. I dodged the shitty beer bullet, I guess, in the last episode. No, the last episode was good. Anastasia says otherwise. No, she's talking about the one with... Yeah, the Andy Richter episode that we... Yeah, yeah. You're right. It was the last one with... We're on the same page here. No! I might be happy. Page three of our notes that has emails that we're about to read. Yeah. I really love how you love that segue right into the chaos, but he is right. Before we drink these beers, we're gonna read an email. And this email is from Francisco and he says, "Hello! My name is Francisco!" Let's... That's not how we do it. No, that is how we do it. It might be our... Okay, I'm gonna read it with that accent. I'm 19. It can be listed. Whoa! Wait, wait, wait. Hold on, Francisco. You have to be 21 and over. I think we need to make a little editing note right here. Oh, Grant is writing on the paper. He might be legal to drink in his country. Wait a minute. Okay, so... I'm sorry. I was wrong. Grant corrected the paper to the accurate age. Okay, so I'm gonna go back. Let's start out with the... My name is Francisco, I'm 22 because 21 would sound like a lot. Yeah. And have a listening to your podcast. It's the very beginning. You know, the first episodes that drove me crazy with the sounds of munching food. I just like to say thank you for inspiring me to create my own brew. I have a great respect for beer and his many styles. And we can take credit for him wanting to actually brew beer because he's 22. Yes. Yeah. Yeah. This old man is brewing beer. I know. And legally in the country he lives in. That's not the... Wait, what time is it right now? He just turned 23. Yeah. Congratulations for his go. Happy birthday. Happy birthday. Yeah. Cool play on yours. Let's go play on yours. Okay. We're gonna go back. While you're rolling college, I have your study properly brew beer. Every batch is a labor of love to me. And although I have no monetary aspirations, I do wish to enter in competitions. I'm hoping to brew as many styles as I possibly can because, hey, what's beer without variety? Am I right? Yeah. Yeah. Yeah. Thank you for the constant knowledge and your intellect and entertainment. It is not so intellectual. It is not so intellectual. I think that was a line for three amigos. Thank you, John, for the fat perverted fuck of a mentor I needed. Wait, what? Whoa. And the stage... We're going to this underage kid. He's 25. He's 25. He's 25. He's 25. He's 25. And the stage, you're a lovely, comfortable woman. Wait, what? Grant. Dot, dot, dot, dot, dot, dot, dot. Mine. Fuck your fat. Ah, ah. You're a constant reminder of how great this can come from despair. Wow. All right. Yeah. It's like more can Mindy, but instead of being hatched from an egg, you're just hatched from sadness. And Ryan, your misfortune is a great reminder that even the best beers can go bad and it's not what you drink, but who you drink it with? Yeah. Sometimes we have to drink with Ryan. Oh. Yeah. That's true. Thank you all. And may another podcast award be on his way. I'm sorry for freeloading off your podcast. I'll make sure to pay my dues soon. Probably in chicklets. I said that. That's my, that's my fancy school. Stupid. Can I just, um... You're the chicklet. Break the fourth wall. Really cushy. Listeners. I know he's probably going to edit a little bit, but he's not going to have to do too much editing because he reads better when he uses that stupid accent. Because that's actually how I talk. That's my actual accent. I'm actually thinking about speaking well on the show so that I don't sound like this. Hey, can you get up off the chair? You know, like I will do that. And thanks Francisco. I mean, that's really inspiring. I'm just going to let that pitch blackness that's threatening to consume my soul take over fucking everything. That's awesome. Oh, and, um, Francisco. Because that's what you had to say about me and you're like, oh fuck, he's going to send another email directly to my go, hey, can I have your watch when you are dead? When I kill myself on my ex's birthday, tell her I said God, just tell her I said happy birthday. Wow. Okay. Whoa. We're starting out way darker. Francisco. Francisco, I apologize. No, it's actually a really nice email. It was a very nice email except for where he called you a cunt and me, a fat and mica, depressed. And, and Grant, he didn't say anything about maybe that's actually a good thing. Probably. He's like, I don't want it. So Grant, he's kind of awesome. Right. I mean, you can't deny what you are. That's true. It just got me really dark again. What is going on in this episode? I don't know. I don't know. But we're going to move on. Emails. Thank you so much for the email. Don't tell us your age and emails. Yeah. Unless you're like 60, something safe. 43. Yeah. 38. You know what? Okay. There's other numbers in that area. We don't need any help. No, that's this episode. It will be Mike, just listing numbers, just ages, it's like deep blue plane chest. All right. If you have any email to send us, we love reading them doing it at info@theburists.com. Thank you so much. We have an iTunes shout out to read. What do you know? I'd lick the table. I'm so like, I know you're going to go home and kiss your wife and child. Oh, God. It's going to be awesome. Well, he don't kiss them like he kissed me. So we have an iTunes shout out to give and what this person did is he went to the iTunes music store, did a search for the Beerus, unless he, you know, just knew the URL, which is creepy and so you do a search for the Beerus. And then when you get to that page on the iTunes music store, you leave a five star rating and you write a little review for us. And when you write that review using actual words, I can see your name and I'll thank you for it on the show. So you're saying that they can't just write the review, like through Pantomime? Right. They can't just like, you know, do a bunch of numbers like Mike does, like Rain Man over there. Right. 102, you know, but thank you for your input. So this I did shout out is to harpua harpua six to six harpua six to six says, this is the best food and drink podcast two years running for a reason. He's been listening to the Beerus for about eight weeks now and he says, I thought I knew a few things about beer, but these guys have shown me that there is so much more out there than I could have expected. I started going out and seeking new beers to try every chance I get and I've gotten a few of my friends hooked on the show as well. This podcast is the perfect blend of information, opinion, humor, and booze. I look forward to listening to it every week and frequently make notes of new beers to try. Keep up the good work. I look forward to seeing what's coming. That is awesome. That is super cool. And you know, there's, there's something interesting about what he said here. He tells his friends to listen to this show. Yeah. You listeners should all tell your friends to listen to this show. It's not one of those shows that you should be embarrassed about. I know there's other like geeky podcasts that people are like, I don't want to tell my friends about that. Like, I tell my friends to like listen to this podcast, but then every single time they write in, I get bitch that after the show. It's like, why are your stupid friends right into our fucking show? Because it turns into like an eight minute inside joke between you and that person. And it's like, what is happening? We're more laughing at the fact that you have friends. Listen to some of them, bitch. Okay. Okay. We were just talking about how Mike said son of a bitch like 25 times. That's one. Yeah. That's one. Let's not do it again. Yeah. We're more surprised that Mike has friends. I mean, still. Yeah, I know. I don't have any money to keep paying them to be his friend. So thank you so much. Speaking of money to pay for Mike's friend, Harupua 626, 626 is a, is a Mazda or used to be before it's turned into the six. Thank you. Top gear. Thank you, Mazda. Cool. So we have a donation. I want to give thanks to Kevin Hicks actually for sending us a donation. Nice. Yeah. Super fucking cool. Really, really awesome way to help the show. The way we fund this show is purely through listener donations. We don't take any advertising. I really don't want to put advertisers on the show. I would rather you guys just get us talking about beer and funny shit than, you know, hear something about mail.com or whatever. You know, I'd much rather just keep it clean of ads. That M-A-L-E? Yeah. It was just going to say. Yeah. I looked at that website like 37,000 times in my history and it's definitely not that bad. But yeah, I want to keep this ad free. So, you know, send us some donations. Go to the beerists.com on the left hand side of the page is a PayPal donate link. Click on it. Kick us five bucks, 10 bucks, 15 bucks. And if you want to be extra cool, click that little reoccurring button when you make your donation. Do that. Yes. And that means every month they will send us another donation of that same amount. Then you don't have to feel guilty that you're only giving us a pittance. Yeah. Yeah. Because it's recurring. Doing a $5. It's so fucked up. People are offering to give us money. I assume that you're talking to Tiny Tim specifically. It's so weird word to use. Yes. Yeah. It's a really helpful thing to do. And every month you'll be kicking us $5. And that's really nothing. That's the price of a really cheap pint. And Kevin Hicks is a badass. Thank you. Kevin Hicks is a badass. Thank you so much, Kevin. And thanks to all you guys who are going right now pausing this episode and donating money to us. Yeah. I'll do that. Actually, I'll insert a little bit of a quiet time so you can do that. Did you guys go do it? Okay. I'm going to be quiet for a little bit longer. It's like door of the floor. You know, shut up, dude. I'm trying to get them to go donate. I'm the map. I'm the map. (laughter) Swiper. No swiping. Goddamn it. Okay. I assume that you've done it. And if you have, thank you so much. If you haven't rewind to the part where I was being annoying again. (laughter) Wait, my question is this is technology. Why do you have to pause the podcast? Why are you pulling back the curtain of? Yeah. Seriously. Fourth wall. Anastasia. This is the future. And these people don't know yet. Do you not see my sledgehammer? I'm going to be busting down fourth walls left and right today. Holy shit. Are you Peter Gabriel? Yeah. He just read about what a fourth wall is. (laughter) It's like the third time he brought it up. She's wearing a shirt. This is fourth wall. All right. Let's get to our beers. Our first beer is Labohim. This is from Perennial Artisan Ales. The first three beers, actually the first two beers that we're doing there for Perennial. And this is a beer from St. Louis, Missouri. All of these are going to be from St. Louis because that's where Andy Richter lives. And this is a part of Perennial's seller series. This is a 6% ABV, brood wants available in bottles and on draft. And this is a wild ale aged two years in wine valves with Michigan tart cherries. Everybody's making jerk off hands. (laughter) Sorry. And the station was convulsing. She was on a symbion over here just like, "A symbion is a fall and a symbion is the righty dick thing." And that symbion is like Venom. Yes. Or Carnage. The more you know. (laughter) Right. Around. It is a dark hot guy. It looks like Dr. Pepper. It's a little bit lighter than that. Wow. Did you get a whiff of that? Yeah. Oh my God. Yeah. My panties just dropped. That's what I'm smelling. The beer. The beer however smells really good. There's a lot of cherry in this. Like a lot of delicious cherry. I get cherry. I get a bit of spice as well, something like cinnamon. Yeah. And then I get some very deep burnt sugar and bread crust. Mm-hmm. I get wood. Lots of wood. (laughter) Yeah. No. We know it has Santa's Sage. Put a backpack on you. Yeah. There's a woody oaky undercurrent there. Like a wet wood though. Yeah. It smells awesome. Like it smells great. This is why we're all making jack-off hands because it smells so good. And there's almost no head on this at all. You can agitate a little bit back to it. Mm-hmm. So I jumped in and took a sip. It's very a cinnamon-y sweet cherry. Mm-hmm. Cherry cobbler. But with a bright tartness. There's a huge bright tartness. That's all. Well, it rides out the finish. Yeah. Oh, man. Ooh. It's lip smacky. That's good. Mm-hmm. Yeah. Lots of lactic acid right in the beginning. Gorgeous cherries and cinnamon. In the end, too. Yeah. Nice sweetness. Nice bit of vanilla. Can't get a cedar note. Yeah, kind of, right? Yeah. Bit of PDO. I like the mouthfeel, too. Yeah. Everything is great on this one. I was too heavy. Yeah. I was kind of worried about the carbonation being too low because of how still it looks, but it's pretty carbonated. I was worried when I initially smelled it, I almost perceived a little bit of diacetyl. However, I don't think it really came across in the flavor really at all. Yeah. I don't get it at all. Yeah. I don't get it. And I was being a baby last week about everything. Yeah. Yeah. You know, there's an astringency and a red berry like quality to me here that reminds me of cranberries. Mm-hmm. Oh, yeah. Definitely. Ooh, like cranberry sauce that you make, the actual homemade cranberry sauce, not canned cranberry sauce. Right. And like cranberry grape juice, cran grape juice or something like that. Sure, sure. I get orange rind as well. Yeah. I make my cranberry sauce with orange. Yeah. That's how I do it as well. Last couple of years, actually, the recipe that I've done for cranberry sauce has been whole cranberries and then three philosophers and cinnamon sticks and orange slices. It sounds awesome. Yeah. I know. Cranberry stuff. You guys are so white. I don't eat it, but I like to make it because it smells really good when you're making. It kind of does taste like this, that kind of orange-y cranberry tart, but I also do get cobbler. Yeah. I don't know if we talked about cobbler in the taste. I know in the nose we did. Not quite as heavy as I expected it to be on the mouth. No, it's great. It's really kind of light to me, the embodied. So when you mentioned cobbler and then the fact that I had mentioned diacetyl, there is something in this that tastes very crusty. Buttery crusty. Yeah, butter crusty. And not in a bad way, not in a diacetyl kind of way at all, but just that it gives me the same sensation on the mouth as something like a very buttery crust or something like that. Like this light hint of vanilla, like a buttery vanilla. Mm-hmm. I get something kind of floral. Yeah. Like a white petal, something rather. I don't know. Cool. It's going to say hibiscus, but I don't think that's right. No, that's not right, but I do understand white flowers. I don't know exactly what rose hips. Yeah, I could see that. I was thinking of like Lily of the Valley. Yeah, that's a florzen. Well, no, just lilies in general, I think that that comes across big time, actually. And La Boheme translates to the hippie or something, right? On the French Lothania cards. Oh my god, do they have those? Because that would be a maze ball. This beer is playing the song of my people. Yeah. Are you French? Little bit. Get out. Lambaire. Man. No, fuck. Did you not see the sign that said no Frenchies allowed? Yeah, I would buy the shit out of this if this came to Texas. Drinkable. I know. Perennial. Very, very nice. It's a slow sipper. Maybe for you. For me. Yeah. I was speaking personally. I'm plowing right through this. Yeah. I've got about an ounce and a half left. This is a good salad beer. Yeah, totally. Because it's kind of got that lighter body, but it's going to go really well with certain cured or maybe kind of smoky meats and some of those bitter greens. Oh, and some beets. I want some roasted beets. Maybe some. I want blue cheese and walnuts. Yeah. Oh, that'd be awesome. It could take the place of like a cherry balsamic vinaigrette. Exactly. You could probably even use a little bit of this to make a dressing or a vinaigrette. Like a reduction or something like that. Oh my God. Why waste it? This is out of the gate. Fantastic. Like we're just. Oh, man. Yeah. We just started on a awesome foot. Thank you so much, Andy. You made up for the last episode with this one, Andy. I didn't think those were bad. Whatever. So we all have our opinions, the minor just better. It's all downhill from here, eh? I have no idea. I'm just going to go ahead and put a number one next to this beer, right? This would be really good with nuts. Randomly just nuts. Oh, okay. I know that sounds kind of strange. No, no, no. That's macadamia nuts, almonds. Things like that. Yeah. Yeah. Yeah, peanuts. A nut spread. Yes. A nut spread. A spread of nuts. Cashews. That's another type of nut. I don't think Anastasia's talking about legumes at all. I don't speak English, and I'm only 19. Hey, Francisco, get out. Francisco, if you're listening to this, thank you. Oh, my God. He's like that. Oh, what was that one guy's name who used to ride us in the beginning, and he was like Canadian, but we weren't sure if he actually-- Oh, fake Canada. Yeah, fake Canada. He was a riot. Yeah. He was like 16 or something. We should not be talking about our own age like Harrison. I'm pretty sure he's dead. No, so Harrison Elman. Harrison Elman is an adult, surprisingly. We miss you. That's a lot of the next beer. And actually, we're going to do another perennial next, which is a praxis, but instead we're going to do the beer from Side Project Brewing, which is Saison Dublé, or Dublé, I think. And this is from Side Project Brewing, which is the side project of the head brewer at Perennial. I believe he brews at Perennial. Yeah, he calls himself a gypsy brewer, but he's only been doing stuff at Perennial. Gypsy brewer. That's not small hands. So racist. I love that. Okay, so-- Like, that's what you call the racist card on. Saison Dublé. Shut up, Philippines. This is from Side Project Brewing, St. Louis, Missouri. This is, again, brewed at Perennial. This is 6% ABV, brewed once, available in bottles. Chardonnay Barrelage Tweetseson Blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay, blay. Meaning wheat is Barrelage Tweetseson, whereas Saison du Fermier, Fermier-- I don't know what French-- Uh, switch to your accent. Saison du Fermier was Barrel Fermier than it had my cocktail of brand bacteria from day one, Saison Dublé, was fermented and stainless, and then racked with chardonnay barrels with my blend. This resulted in the same house character, about softer, which works nicely with the realm where we say Saison Bayes sat in oak for three months. That is fucking uncanny! Isn't it, though? He made no mistakes when he reads it. I don't know what that is. You suddenly become literate naturally. Everything that he's done in his quote unquote "normal voice" is just a forced accent. Wow! It really is. You're a fake. I mean-- This beer is beautiful. Yeah, it's a really nice, golden, hazy color. A little murky, like a murky, golden, minimal head goes away kind of quickly. I think Rubio got the brunt of most of the dregs, I don't think, but it's not all of them. That smells awesome. Stanky. Yeah, there's a bit of funk, some peachy notes, some citrus peel. There's definitely funk here. I took a whiff while I was kind of agitating it a little bit, and then I got taken away to a tropical island by the ocean. And that's not really a particular scent, but it was more a feeling than I got. Oh, okay. Yeah, it's an old European farm next to a plantation that's on some type of Caribbean island. Yeah, cow patty and grass, and hey, yeah, flowers and peaches. I'm getting some minerality in there. Yeah, something kind of-- Veachy, beachy. Spray. That's a really good way to describe it, like beachy. Yeah, but not sandy beaches, more like rocky, pebbly, gloomy beaches. There's something sea salty about this. Yeah, for sure. See, I'm not crazy, guys. Well, a little, but you're right on that one. It's all-- I don't know, there's something else in there. Maybe something woody, as well. It's so layered. Mm-hmm, yeah. The aroma's just so layered. There's a couple of beers that we've had from Crooked Stave that smell highly reminiscent. Yeah, like the VA, you say something. Yeah, exactly. Something like that. Yeah. There's that minerality, peach, there's that funk. My favorite scent is this kind of deeper down guava pineapple cocktail scent. Oh, god damn it. Drink that now. Yeah. I just had a sip. Putting your mouth, and yeah, there's guava in the flavor. You nailed it. You nailed it. Wow. Hell yeah. That's fantastic. Yeah, guava, a little bit of passion fruit, a little bit of salt and-- Wildflowers. Wildflowers. But it's very understated. Oh, it's delicious. It's so even keeled. Yeah, it's light. And I think a lot of that has to do with the wheat, you know, because the wheat is more of a-- it's pretty light, actually. A little bit lemony or something? Yeah, like a little bit of spice. A tiny bit of a lactic note, but then there's this nice, Brett character that really kind of helps dry this out. Oh, yeah. This is delicious. This is one of the better seasons I've had in a long time. Long time. The standard perennial Cezanne, I think, is amazing. Man, they're doing really, really good things. Yeah, this is a-- I'm impressed. Pretty beer. Yeah. I love the amount of carbonation in here. It's not so much that it fills your mouth up with foam, but it's pretty lively. It's like right at the edges, yeah. Mm-hmm. This is like a tropical getaway in my mouth. I am still amazed by how light the body is. Like, I expected with a little bit of wheat for it to be a little more medium to heavy. Yeah. But it's still medium to kind of medium light in the mouth feel. Sure. And you know, I am going to side with these guys a little bit more. It feels more farmy than it does tropical, but there are tropical notes there. But the biggest stuff that I'm getting are the floral things and the grassy things and the funk and the, you know, the hay, all of that stuff, some lemon. And then there's tropicality underneath that. So here's what it is for me. It's in a good way. Like old decaying tropical fruit. Right. Tropical fruit that's almost getting to the point of being past its prime and it's starting to pick up just a little bit of natural breakdown, if that makes any sense. Yeah. Sure. That's where the funk is coming in for me. And it's very specifically like we talked about guava, it's pineapple, a little bit of pineapple, a little bit of peach. Passion fruit. Passion fruit too. Just the mouth feel is so different to me. It feels almost helium like, I don't know if that makes sense. It's like a spritzer. It's so light and body that it almost feels like it lifts my tongue like you drink some other beers and it weighs on your palate and just like weighs your tongue down. This one is real. Yeah. It's here and then it kind of dissipates it in the beverage way like yeah, what no one else is really saying is I'm looking around the table and everybody's just got this huge smile on their faces. They're drinking it. Like this is a really fantastic fucking beer. Yeah, that is. I'm enjoying the shit out of this. At first I thought it's going to be really hard to beat that light bohem, but I still have a little bit of love of him and me too and I have to empty one of these glasses out. Oh my god. It's going to be this one. Smell it now. Oh. That's quite a transition from one to the other. It's like going to molasses. Oh, we all have some. Yeah. That's great. That love of him is way more cobbler like now. Definitely. More spice notes, baked cherries. Grant nailed it with the molasses. It's just garbage right now. Tobacco. Next to this other beer, just throw this out. No, it's still good. It's really good. Tobacco and leather. Yeah. Mm-hmm. Now we're talking about the laboham again. Mm-hmm. Right. You know what's interesting is going from the Cezanne de Ble to the laboham. I get a lot more of a buttery note from the laboham. Interesting because I mean the thing that I get at is like I hope that's interesting. So I mean, again, the thing that I get that tastes a little bit buttery is the wood, is the barrel. I mean, I'm tasting barrel and it comes off a little bit buttery but it's not like diasal butter. I just think it's something between the two beers that like punches up that aspect for the boham. Oh, sure. Yeah. I think what it might be is the difference in the time it was in oak because the Cezanne de Ble was in oak for three months and the laboham was in oak for two years. So maybe it's just that difference in amount of time. I don't know which one to finish off. Yeah. Sorry, but we're going to move on to the next beer. Cezanne de Ble. I mean, it's fantastic because we have a show to do, damn it. Yeah, we do have a show to do. We're going to go back to perennial with our last beer before the break. And this is a Braxis. A Braxis is part of their Sellers series. Perennial is from St. Louis, Missouri, like I said, all of these are St. Louis beers. This is 10% ABV. It's an annual release available in bottles and on draft. An imperial stout brewed with ancho chili peppers, cacao nibs, vanilla beans, and cinnamon sticks. A Braxis is brewed with unique ingredients intended to challenge and excite the palate. And maybe enjoyed right away or allowed to age in the bottle, vertical tastings are encouraged. That's interesting that they encourage that. A very few breweries will actually say, yeah, do verticals or stuff. And a vertical is trying a bunch from different years. Yeah, several different years in a row. See how it ages. I just want to say the heavy pour on my glasses is purely accidental. Sure. Uh-huh. Mike is an asshole. Okay, so I'm checking this beer out. It is dark as hell. Super. Motor oil. It poured like motor oil. It's dark and thick and viscous, and the head is as black as many other beers that you've had. I mean, it's just really dark, like espresso, like that little bit of... Dirty espresso. Yeah. Yeah. It smells like dirty espresso. It smells bad. And like, car tire. Wait, wait, wait, hold on. What? No, it sticks to the glass. It's crazy. Yeah. I'm sorry. I'm still just reveling out. I know you are. I mean, it's such a dark head on that, for sure. Dude, what are you talking about? This smells great. What? What? I'm a grant. I don't like the smell right now. I'm getting chocolate and figs. I'm getting clay. Like red earth. Yeah. Is that the primary thing you're smelling? That's the first whiff I get. And then... Mikey. Like Mexican hot chocolate. Yeah. Cinnamon chocolate. I remember one time my friend's mom brought me back this big chunk of, like, it looked like old chocolate, that kind of dusty brown. Yeah. I have some in the pantry. But she couldn't tell me how to use it. So I thought, yeah, I was like, this is the weird Mexican chocolate is weird. But you're supposed to dissolve it and, you know, do things with it besides put it in your mouth. But yeah, it does smell, it's got a bigger aroma of that Mexican chocolate of cinnamon of refined sugars. So Grant, what I'm going to recommend is one kind of agitate the glass a little bit, blow it out like you're doing. Yeah. The smell from each changes depending on where you're actually smelling the beer and the glass. So, like, if you hold your nose right over like the foremost rim closest to you, it's a different smell than if you smell from, like, the far side of the glass. When I smell from the far side of the glass, I get a little bit more of the cinnamon notes. But when I'm smelling from the close side, I still get that red clay that Anastasia was talking about. But then I get, like, asphalt weirdness. I'm getting, uh, vegetal notes. I mean, I'm getting chili peppers and there's chili in my eye. I definitely pick up the chili peppers a little bit closer to the closest side of the glass. What's vegetal? DMS. DMS is a specific. It can be. Yeah. It can be. But in this, they specifically put in chili peppers. So I would imagine that that's what we're perceiving. When you're smelling something, you should also typically be doing short, quick, as opposed to deep, deep breaths. You want to do. I'm going hard. You want to do a bunch of short bursts of, of smelling. I go hard in the paint, Anastasia. Well, I'm just telling you how to do it correctly. So you should adjust. Whoa, indeed. Just took a sip. Yeah. It's thick. It's like a milkshake. Oh, oh my God. The aftertaste is delicious. Yeah. No shit. It's like snickerdoodles. Holy crap. It's like snickerdoodles that have been soaked in like the blackest of espressos. Yes. And I get whiskey. I don't think that this is whiskey burlish, but there's something about this that strikes me as like bourbon-y. Yeah. Like the vanilla? Yeah, the vanilla and the cacao nibs, I think. Yeah. We'll probably do that. Carmel, toffee, Belgian waffles. Oh yeah. Oh yeah. All of those things. And you know what's really great about the mouthful of this is that it reminds me of, you know, when you go to Wendy's and you get a frosty and it starts to melt a little bit, like that kind of thickness is what this feels like. The smell totally changed as soon as I took a sip. I'm not getting those notes at all. I was crazy. I'm sorry guys. I apologize. I don't think that you were crazy. I was totally picking that up too. It's just that the actual flavor of the beer we were both hallucinating that same shit. I still smell those things, but it tastes fucking amazing. It's just that the smell to me is a little bit more deceptive for what you're actually going to receive. But it's amazing. It's amazing. Holy shit balls. I like the whole package of this. Like I think the way it tastes and the notes that I was getting in the aroma, I think it worked very, very well together. Again, this is drinking like a Mexican hot chocolate or like a frosty or something really thick and meaty and there's an astringency and a bitterness then it's like coffee grounds but in a good way. It's not super sweet but it is so viscous and it's definitely dessert. Oh yeah. You know what I want more of? What? Heat. I want there to be just a little bit more heat to this. Like pepper heat or alcohol. Like actual like capsaicin-y like chili pepper heat. Yeah. I could smell it. I don't really taste it. I want. There's a little bit at the end. I think that because of how viscous this is, I think that heat would just help to cut it just a little bit more. Man, as the pus in the room. I don't want that heat. I think it's perfect as it is. Okay. This is like liquid reasons. It's like dark chocolate and caramel just liquefied in a glass. But there's a bit of coffee in there too. Yeah, there's more bitterness to it than stuff like that. You could definitely taste some hops there but the hops are as bitter as espresso or something like that. Normally when I have Mexican hot chocolate anything, there's normally a more substantial capsaicin-y component to it and I'm being nitpicky because this is fucking delicious. I just think that that would help to round it out just a little bit because I think the flavor is so substantial, it could stand up to just a little bit more heat. Right. This is delicious. Like holy shit. We just had a bottle of this at a bottle share. There was an older bottle at a bottle share that we had that was really oxidized but really good. I may have left by that point, Mike, but I don't remember. Oh, is that the last tasting? Yeah. Yeah. But this is wonderful. I would suggest to drink this right out of the gate. This is so good. It's a fresh bottle and it's great. Can I point out that this episode so far for me is better than the Pantheon? Yeah. It's going to continue on this fruit. Wow. All these beers, I'm still like, holy shit, holy shit. These are really good stuff. Really good. Yeah. And then there's a Pantheon in the first half that was like, it's okay. Well, I can see what you're talking about in a sense. I think Pantheon is head and shoulders above most breweries but I think this particular brewery has just offered us three entirely different beers. Totally different. That are absolutely fucking stellar and out of the park. Good. And they're off center. Yeah. They're not right on style. Exactly. They're doing an interesting, unique thing. I mean, I'm not too concerned because I'm pretty sure Andy Richter is going to fuck it up in the second half. Who knows? I mean, the next half are two beers from four hands brewery. No. I never had four hands. Don't know how that's going to be. That's so far, man. Kenny, I don't know anything about it either. It was perennial beers. So the first and this beer are perennial, the La Bojama and the Abraxas. The Cézanne Dubli is from the guy at perennial on his side project. I don't even think Anastasia is going to charge Andy Richter to like, you know, pour whiskey in his mouth and then punch him in the face on this one. That's always free. We'll see. We'll see. They have to buy two whiskey shots. One for her and one for the face. My face. But do you guys have anything else to say about this beer? I don't think I could finish it. Delicious. I do have something to say. I tried to go back from this beer to the Cézanne Dubli. That doesn't really work too well. I am very glad that we changed the order at the last minute. I envisioned that happening after the first two sips that I had of this beer and then I went back and finished off my Cézanne Dubli before I... Same. Yeah. Before I could kill this. You know what? It's still good. And I think the Cézanne Dubli got better with room temperature. Yeah. Totally opened it up. Oh, it does. Yeah. Mano, mano, man. Back the rest of mine down. Room temperature. This room temperature is... Ooh. Yeah. It's really hot. You guys want to take a break? Yeah. Amnesty is just smelling really ripe. You better pick me. Whoa. I'm right. You better pick me. That's amazing. Well done. Thank you. [Music] [Music] I wear my sunglasses at night so I can... so I can't watch you with and breathe your story down. I wear my sunglasses at night so I can... so I can't keep track of visions in my eyes. So we didn't even need a break beer? No, we didn't. Not at all. No. Braxis was so substantial. I finished mine and I feel like I've eaten a roast. That's why I didn't want to finish mine. No, Rubio looks like he's eaten like three bros. I would love to eat a roast and that scratched that inch for at least 20 minutes. Yeah. It's a beer that requires a toothpick at the end. I know. Until I pee out just dark brown and purple. You always do that though. I mean to your credit. It's different. Or discredits. It's just cloudy white. Your kidneys are fucked. You're gonna die. You know what? I know. I know. Let's get to the next beer. That's good. And these last two beers that we're gonna drink on this half aren't both from Four Hands Brewery. And the first beer is Cuve Angi Angi Angi. Oh, I don't know. But it's the best. Yeah. Four Hands Brewery St. Louis, Missouri. This is part of their wood series. Everybody's kind of like all these weird series. Wood series. It's 5.5% ABV. It's brewed once. Available in bottles and on draft. Cuve Angi Angi Angi is inspired by the French oak wine barrels we use for this project that once housed all French wine varietals. Provided with wild yeast and aged in the combination of Cabernet, Merlot, and Grenache barrels with raspberries and blackberries, Cuve Angi Angi is a fruity tart and complex ale. Cuve Angi Pore is a bright rose with aromas of fruit, funk and wood, pears with rotisserie chicken and roasted pork. Ooh, it's all rusty. Man. Holy shit. Okay. I want you to take a look at this. Yeah. So this was a waxed, capped beer. It was some serious leakage. You took the wax off and there is so much rust around the cap. And on the wax. And on the wax. Yeah. So I really hope that maybe that was just from the wax heating up the seal when they first waxed it. And it leaked a little bit. I hope this is not an ongoing problem because then this beer is going to be terrible. I hope this isn't our last well and testament. Yeah. Seriously. Let's see what it's like. Well, the last time that I've seen anything like this was most recently was the prairie bomb. There was a couple of bottles of prairie bomb that I opened up that still had some beer that had leaked underneath the wax. That sounded good though. Like you just. Oh, it's about to gush. Pork. Pork. I'm doing it. It's a slow gusher. So couvé is a French word that means a bat or a tank. Okay. And in beer, it's actually a nebulous sort of word. It can mean the best thing we make or it can mean a blend of a bunch of different shit that we make. You're right. In beer, there's no set style when it comes to couvé at all. It seems to be more of a standardization when it comes to wine. In beer, I mean anything. Right. And Angé is actually a French progressive rock band formed in 1969. I don't think that that's what it is. It actually means angels. Sweet. And this smells pretty fucking bad. This smells actually very, very bad. So yeah, I just dumped the head. This is a very cloudy copper peach color. Does it look like rose? No. They lied. No. It's muddy, cloudy, copper, light copper. And a little bit ahead, not very much. The smell though is fantastic. Oh man. It smells smoke. It's just smells. So there's like sour crab apples and peaches. Crab apples. Yeah. Crab apples. Right. Well done, sir. Thank you. It's strawberry and rhubarb and raspberry. Rhubarb. Do you feel like we should have one of those like sports cam descriptions of the week. Crab apples. I'm John Rubio. He wins a Ford F-150. Crab apples and rhubarb. I think you really hit the nail on the head with both of those. Thank you. Nice bright sourness. You could smell some of the wood there. A little bit of the, you know, butteriness from the oak, but a lot more vanilla and fibrous wood. Almost like a popsicle stick. Yeah. White wine barrels for sure. Oh yeah. Yeah. I think you're nailing it with all the descriptions. So you just, you just take this one, John. Okay. I get something green. I wanted to say aloe. Interesting. Oh man. Yeah. So it smells the way aloe smells, but doesn't taste like aloe because if you've tasted aloe, it's the most astringent, horrible, bitter thing you've ever had. Like it's really gross. Why would you taste that? Man, I've been eating aloe since I was born. It tastes horrible. You really should try aloe. Oh my God. This is probably the best smelling beer we've had all night. It smells amazing. I was about to say band-aids, but I think that's like a bad off flavor smell. Nope. Just so much food. You say band-aids in the aroma. I pick up a little bit in the flavor. However. However. Very, very little. However. Yeah. The big disclaimer, there are so many other flavors that are going on that are fucking fantastic in this one. Oh man. This is really, really good. I don't know. Did I just get a glass full of band-aids here? Really? No. It's all like that. No, there's rye and peppery. It's not as fruity as the aroma. There is a young, bread character that carries throughout both the flavor and the aroma that is reminiscent of band-aids for me. However, if anybody out there still has a bottle of this, I really think that this is going to be fucking amazing in like seven or eight months. Yes. I would say give it a year. Give it a year. Yeah. With time. Yes. Regardless. If anybody's got a bottle, sit on it for a while until you forget about it and then come back to it in your cellar and you're like, "Oh fuck yeah, I've still got this. Crack it open then. It's going to be awesome." So what do you guys say that? What does that mean? Like, what are you tasting that you're going, "Oh, this needs to age and then it'll be even better." The band-aid. Young, Brad. So it's just the band-aid? To me, young band-aid strikes me as very young Britannicis. That will change over time. Once you've developed a palette for this and you've done as much aging experimentation as I think most of us, or at least three-fourths of us at the table. I have not. Right. I'll be that. You're the fourth. Yeah. You're the red-headed stepchild. So Britannicis, when it's still young, will go through periods where it'll kick up a bunch of phenolics that come off band-aidy or rubbery or asphalt-y. Some weird off-earthy things or plasticky things or rubbery things. Over time, those things burn out. The Britannicis will actually continue to dry the beer out because it's eating a bunch of other sugars as well that regular brewers yeast won't hit. Brad is a survivor. I got you. It is. I mean, it'll eat through long-chain sugars like nothing. Regular brewers yeast maybe eats three or four different types of sugars, Brett will eat everything. Everything. Eventually, if you leave it out long enough, it'll eat your bottle. So probably shit. So when you're tasting this as it stands right now, in the finish, you start getting that band-aidy flavor and then that dives into a dryness and a little bit of a spiciness. It's a spicy bitter thing at the end. Right. Expect the band-aidy, plasticky note to start dying and then that dryness to just start picking up. Right. That's going to highlight all of those flavors in the front end of the beer. So let's back up a bit with this Cuvee, Angie, Angie, whatever it's called and just talk about the experience. Like, what does it taste like as we first sit? Peach. There's definitely a fruitiness at the very beginning. Yeah, it's like a dry, almost a yeasty peach. I see peaches. It's very dry. It's funny when Mike's saying like aged it and it'll dry out more. I'm like, "Shit. It's all right." Even white peaches. White peaches, yes. White peaches are perfect. White peaches are near the point. As it's drying out more, there's still a little bit of sugar in there. There's still a very slight bit of sweetness there that is balancing that dryness out. But when it continues to dry and also get rid of that phenol, I think it'll help up better. I think it might crank up the fruit a little bit more because without that rubbery. But without that sugar, no. It's white peach and lychee. Yes. Holy shit. Yeah. That's what I'm getting here. Like lychee still in the little candy and the plastic container. Exactly. It's like a white-fleshed fruit. So there's kiwi, which is not white-fleshed, but I'm still picking up. Nectarine? Nectarine? Nectarine sounds good. Yeah. I could take that. Mm-hmm. Something that's coming off like a whole grain granola, but not like a, like a, not a raw grain, but something that's been cooked or roasted. Like a bar. Yeah. Almost like homemade hippie granola bar. Exactly. There's nothing in there like that. Toasted oats. Uh-huh. When you said lychee, it makes me go, "Man, there's something else very Asian about this beer." It's somewhere in that stinky fruit, right? Stinky fruit. I don't have to say daikon, but I don't think daikon actually, not so much daikon. I don't know. Wait, wait, wait, wait. Daikon's a vegetable? I'm not even thinking of the right one. What? Isn't Daikon the palace that Indiana Jones went to and they don't know what it is? It's a radish. It's a radish. It's a radish. Yeah. Not daikon. You're thinking of durian? Durian. Which is fucking gnarly. Well, it smells terrible. On the outside. I do not get durian out of this. Durian is an assault on everything that I hold to be good in this world. There's nothing. There's a little bit like papaya or something. Sure, yeah. Yeah. The more accessible stinky fruit. Yeah, it's like there's something stinky slightly off-putting there and it's blending into what that bread is, but you could tell that this beer over time is going to develop into an amazing, amazing beer. And that fucking aroma is still great. Only beside the new Belgium, make a lychee beer with bread. Oh, God. Yeah. Do you guys get the raspberry and blackberry in this? No. Do they say that there is raspberry? In the description, it mentions it fermented with wild yeast and aged in a combination of Cabernet Marlowe and Grenache barrels with raspberries and blackberries. Oh, so they actually put those fruits on the beer? Don't get those at all. I hardly pick that up at all. Maybe raspberry jam maybe. Not even when you point it out. Yeah. That's what it's interesting. That washed away. Yeah, like no berries, but all these weird tropical fruit. I mean, the only thing that I pick up from those berries are like the tannins. Yeah. I was going to say like maybe an impression of what the skin exactly. Yeah. Exactly. But just a little bit. Yeah. I mean, barely fucking there. You have to look for it to find. Right. Unless you pointed it out, Grant, I would not have picked that up at all. And I read that shit. I don't remember. Yeah. Because we had a breakfast, and also mentions it pairs well with rotisserie chicken and roasted pork. And that's not what I would put this with. Oh my god. I totally would. It makes me think that this is different than I would. I would do a pork loin. A roast pork loin would be amazing with this. It's a mustard rotisserie chicken. I would not do rotisserie chicken doesn't have enough fat or wear with all to take this beer. I think spices, if you put enough spices with rotisserie chicken, you can do it. I'm going to point right back at that coaching unit of Pability that you're fucking famous for making. I totally drink this beer with that. Yeah. I think that the pork might overpower it a little bit, but I think that this would be nice and complimentary. I think that's a good call. I should get you to make some of that again. I will, man. You son of a bitch. We should do it. Maybe next week. Maybe next weekend. I mean, I don't know. We'll figure something out. What are you doing on Saturday? Going on in my house and make some. Going to your kid's party. Can you come a little early and just make some? No, your kid actually slit me a 20 to jump out of her cake. Oh, fuck. I'll be there. Brilliant. It's going to be a weird night. I will be there. And then I'll pop the nipple tassels off. My baby pays top dollar and just squirt milk out of my head. Let's get to say she's getting her something. Oh, it feeds all the other babies out of there. I'm not going. To all the kids in the front row. I'm like the Jesus of nipple milks. I'm going to be like, so our next beer is going to be a 30 year old kid getting splashed with milk in the front row. Yeah, exactly. This is jerking off. Wait. Whoa. Sorry. It's a weird whack-titting Gallagher. If I could spin around and shoot milk nipples out at everything, I would do it. Can we do this? Hi. Can we do the same thing in my birthday party for the love of Christ? I would get a death blossom tattoo. There's nobody here. They're not going to do it. Death blossom is? I know. I know who the Jim boss last our fighter reference. You suck at life. Okay. So the next beer. And finally, we're going to die soon. I know. We've talked about this already. You must be. Because that was an old guy. Can I put a number two on that for the second time you've made that joke in this episode? The... That just means I'm going to stop after this. No, it doesn't. The next beer in this fucking tragedy, the final beer, is called Bonafide. Bonafide. Bonafide. Bonafide. And I'm not saying bonafide. It's B-O-N-A-F-I-D-E, bonafide. This is fun. Oh, man. I had all this shit. I know. This is part of Fora Hansbury's Imperial series, again, St. Louis, Missouri, 9% ABV, 65 IBUs. This is a winter release available in bottles and on draft. That Imperial stouts a collaborative effort with Goshen Coffee, a local fair trade coffee roaster. This beer's big, bolden in your face. Bonafide pours black as night with a smooth mouth feel, bunch of flavor notes, drink now or cellar up to five years, which is a brash thing to say about a coffee beer because coffee fades quick. Pears with cigars and dark chocolate. Luckily, I have a ton of cigars, no dark chocolate, but it's lined them up. I have my glass down in my lap and I keep getting these big whiffs of fudge. Okay. Let's take a look at this. This is really dark. Yeah, well, it's kind of like twice as dark and the same color as cola. Just a backtrack for a second and go with what Anastasia was saying, the head brewer, Will Johnston, brings 13 years of experience and most recently spent five years with Goose Island in Chicago, which may be why you're picking up fudge. Yeah. It's just one reason that I can think of making Burbank County stuff. Okay. It doesn't really smell like Burbank County stuff. No. It's put my nose to it. But there's a little bit of highlight to it, like a super dark cola. Yeah. It stains the glass a little bit when I rock it back and forth and it's got a nice tan head. It's like a mocchiato head. Mocchiato. Yeah. Exactly. I get a kind of chalky cocoa powder kind of thing going on. Uh-huh. Oh, man. So the aroma is like fudge. Fudge brownies. Fudge brownies with cherries in it. Like there's a cherry quality or fruit quality there. I'll pick up the cherry when I agitate the glass quite a bit. Right. Maybe almonds. Almond. Mm-hmm. Yeah. Fuck yeah. Lots of molasses too. Burnt sugars or burnt molasses or something? It's what? 9% alcohol. There's still, when I'm agitating the glass, it still behaves kind of aqueous. Yeah. It's not so super thick, not like fucking a braxis that poured like straight motor oil. That's right. Grant is making a squinty face a little bit, and I know exactly what you're going to say. Okay. Which is a little bit of acetaldehyde, right? A little bit. Okay. I smelled that when I first started to smell this as I go through it and aerate it a bit. I make lots of squinty faces. Right. Well, but as I aerate it just a little bit, it's actually disappeared, like almost immediately. I guess slightly rubbery note as well. Not bad. I mean, it's still absorbing what you guys are saying and it's like, yeah, yeah, I get that. That's good. I'm picking up acetylaldehyde too. Whatever. In the aroma. I had some, but lost it. So like for me, it's kind of gone. I agitated the glass and it came right fucking back. Yeah. This green apple there. I don't get any. I'm sort of a bitch. I don't taste it. It's roasty. Yeah. But it's roasty green apple. I don't get green apple in the flavor. Yeah. I think I did get it as well. I got a little whiff of it and then it was gone, but now I'm getting like roasty fudgy. Roasty fudgy in the very tail end is the green apple skin. Starting off, it's not a deal breaker for me because I also think, mmm, this is a good beer, but I don't know how it'll be by the end of this review. It's roasty coffee covering green apple skin. You two always taste that flavor together. It's either that or diacetyl. Yeah. And a lot of times I don't taste it when you use it. Yeah. You, Rubio and I don't ever taste it. Well, it's because you guys are smokers and Mike and I aren't. Neither of us are. I'm not. Yeah. I'm not a smoker. I actually quit smoking like months ago. Yeah. I probably have smoked more cigarettes than Rubio. Several months. Shit. I got nothing then. I don't know why we're tasting that. You guys are just wrong. It's not that we're wrong. You're just nastled. I can see where this would pair well with dark chocolate and cigars. Absolutely. There are tobacco notes there that would fold really well with who a nice Maduro cigar. And I taste that Goose Island influence that's going on here. I could totally see that this brewer came from them. I mean, there are definitely notes that strike me as highly similar. It's not a carbon copy beer by any means from anything that I've had from Goose Island. It totally stands out onto itself. Right. However, there is that note that's kind of underlying everything that's kind of fucking me out. I think you're just bullshitting. I think you are too. Hey, I know what you're talking about. Thanks, Grant. Yeah. I love you. You're going to trust a man is salmon pants? These are my orange ones. Whatever. The most advanced. Dude, diasetal. No, you're there for me, buddy. We get aspirin. We get aspirin. I think we're a little bit more sensitive to these little off flavors, yes. Those in particular. Once those are pointed out to me, I'm like, oh, yeah, I totally get those now. This is kind of a long term bid for Mike to move in with you. Like he does. He's just like going to agree with you until you're like, yeah, dude, come on. Yeah, you can stay in my guest room. Dish your child and your wife, man. There's a better life for you at my house. God. I'm just such a positive person. I never get anything bad in beer. You bitch. Always get bad things in beer. Like you're usually the first one to be like those beer socks, but that also lends credence to the fact that you don't taste the off flavor that these guys taste. I don't taste the off flavor that these guys taste. I got a whiff of it at the beginning, but it's not there for me anymore. Do you think that maybe you guys aren't good at tasting beer? Probably. I was so close to making Mike's famous beer all over his own tits. Look at how ready he is and how many veins he has in his neck. If anyone gets to take credit for that, I'm going to take it. Okay. That's 104 episodes in. What are you doing on this show? I had to show down that green apple skin. Oh, man. You're so full of shit. Is it that big green apple food? I think Mike's hamming it. No, I totally picked that up. But how much of that do you pick up? Because I don't get any of it. She doesn't get any of it. You're saying it like it's all green apple skins. It's not all green apple skin, but there's definitely that green apple. Rubio doesn't get it. Anastasia doesn't get it. Grant's unreliable. I just want to know from you guys how much of that you taste. Because when you're going, oh, I get green apple skins. It sounds like that's all you get. I get a espresso and cocoa nib that washes into green apple skin. And how bright is that green apple? It's kind of dull. Are you from a ding? But at the same time, it's mixed with stale coffee. It's overall just kind of a disappointing experience. In the tail end, in the finish for me, it's espresso stale coffee interwashed with green apple skin. Now, all I'm doing is trying to get us to be a little bit more specific about we're tasting. Because I don't think that this is the best beer than I actually think for me, this is going to be at the bottom of the list. Rubio, you're trying to start. So the thing is for me. I think that the initial front end flavors of this are actually quite delicious. If this beer was up to snuff and did not have that note, this beer would be absolutely fantastic. The front end, to me, and I'm going to take another sip, okay. I get leathery, tobacco, cocoa powder, cocoa nib. There's a slight twinge of anise that I get in there as well, like a brewer's liquor sheet kind of thing that's going on. Yeah. And it just kind of washes back into espresso intermixed with green apple skin is all the finish for me. And it's, again, it's not hugely pronounced because the espresso note is gigantic in the finish for me. It is. It is. It just washes out to that acrid. So me, kind of slightly sour, the kind of thing for me. Yeah, for me, it's the washout, like the very end, the finish is kind of an acidic coffee, like an acidic French roast almost. Yeah, so it's like gas station coffee. It's kind of aqueous. Well, it's aqueous in the way it feels, but in the way it comes across with the bitterness at the end and the roast at the end is more like a French roast, like a dark French roast. There's a cherry quality that I'm getting there too, a fudge thing and a hop note, like a green hop note that's not green apple, like there's a difference to me in what I'm tasting and what I usually get with acetaldehyde, although, again, I'm going to repeat that I did smell it in the beginning. So I could just not be tasting it beyond the coffee roast at the end. I think maybe you're defiantly denying. No, I don't think I'm denying. I just don't taste it. I mean, I also think you're a piece of shit, but that's just my personal opinion. I love you too, Rubio. Yeah, I know. Do you guys want to, is there anything else you guys want to say about this beer? Do you want to? I want to say it in my rankings. Okay. You want to rank? Fuck yeah, let's do the ranking. I'm going to go first. Go for it. I can go first. Number five, ladies and gentlemen, number five. And let me say before I go in my rankings, thank you to, what's our homeboy's name, Andy Richter here? Yeah, dude. These beers were delicious. They were super awesome. I may have been a little bit jumping the gun by saying this is better than Pantheon. This is a little silly, but this is a great episode. Number five goes to the bonafide. I think you just kind of heard me and Mike talking about our thoughts on this beer. Yeah, it just wasn't really the greatest, maybe a little CDO hide and kind of a stale coffee flavor. Number four goes to the couvée on gay. It had sort of a stanky drive, rubbery quality to it. I thought it was good, but I think that the first three beers we had in the first half were phenomenal. Sure. Which is why that goes to number four. Let's go to number three, which is the braxis. Shit, this beer was thick, chocolatey, coffee, delicious. It was just Rubio mentioned a Wendy's, what do you call those? Slurpies. Slurpies. No, it's a fucking God. What is it? Frosty. Frosty. A Wendy's frosty. I can't believe that I couldn't remember what that's called and I'm made of like most of it. It's tattooed on your forearm. I know. Just look at your forearm. It makes out your veins. I know how my veins work, Michael. Yeah. I mean, that beer was great. I think that one of my problems was just so heavy and thick and dominating that it's a little bit of a palette record for some of the other beers. Number two, I feel so privileged. He's drawing a dick on my, on my ranking sheets. Oh, I'll sign it too. You want me to? With his dick. Sorry. You're going to be famous. This is going to be worth some money. I'm going to cast it on. I didn't mean to interrupt you. I'm going to draw the dicks. I'm going to sign it now. I'm just going to sign it now. I'm done drawing dicks. If somebody sends us $50, I will send you this drawing of a dick by drawing with you. Oh, look. What a quick a dick. My signature is just another drawing of a dick. There's two dicks. Okay. Go ahead, Grant. I don't even know where it was. Number two is the la bohem, which is redundant. I shouldn't say the la bohem. Right. Yeah. Cherry cowboy. This one was such a great beer. I preemptively said, oh, this is number one. Until I had the Sezon Dublé, which I thought just had such a beautiful exquisite, balanced light. Mike said ethereal. Yeah. That was such a great word for it. It really was. Mix of guava fruit, passion fruit, what a delicious beer. That was great. Andy Richter. Your true blue. Dude, Andy Richter nailed it here, man. Thank you so much, Andy. I love you guys. We fucking appreciate the hell out of it. Grant, I appreciate your rankings. Oh, yeah. Thanks. It's $100 because Rubio drew two dicks kissing. What are you talking about? My green. Okay. One of them have a bow. Here, anastasia, you could take a picture of that and put it up on our Instagram, our Instagram. Don't tell me what to do. No. I'm pimping the Instagram. Instagram is Instagram.com/thebearest. Check out the drawing that I did for Michael on there. Two dicks kissing. It's an expression of my love for you. It is. I'm going to go next. This is a very easy line up for me to rank. I didn't think it was going to be at first, but yeah, like after I had that first beer, I was like, what could be this fucking first beer? A couple of things to actually. And I'm just going to go through-- I don't know. Second and third beer? Right. But I'm just going to go through this. And my number five was the bona fide, the one that we just had the coffee imperial style from forehands. And I thought it was a pretty good beer. It did have a little bit of problem. I thought it was a little bit thin for what I wanted. It smelled way fudgier than it tasted. It was a little aqueous and dry. And I wasn't expecting that. That's not that bad. I did smell a little bit of acetaldehyde, a little green apple jelly rancher, didn't taste it. I don't know what the fuck these guys are smoking, but whatever. Mike's smoking weed. That's-- I didn't know. I didn't do that tonight at all. I drank before I got here. He also said that I drew two dicks kissing on his paper. That's weird. Number four. Did do that. It's on our Instagram. Oh, you know what? Michael, I understand how far your hallucinations go. But Kovee Angay is number four. Angie Eng. Number four. Forehands Brewery. I like this beer. I did. It did have some young Brett problems, a couple of random phenolics that weren't going off very well. But with about a year's worth of age, just to be safe, it probably needs closer to the seven, eight months that Mike talked about. Just to be safe, I would do a year. I think this beer is going to be amazing real fucking soon. Number three for me, La Bohem. La Bohem was fucking awesome. I loved that tart cherry cobbler thing, like that tart cherry pie thing. Delicious beer. And I thought that I was going to call this my number one when I first had it. And I had it-- Okay. Okay. Grant. Yours is better. Yours is way better. Okay. So I thought-- Grant just drew two dicks kissing also, which will be on our Instagram. No. No. You guys can't just fucking-- We can't vote right now. It's a good idea. It's a good idea. This show. Okay. Yes, we can. Yes, we fucking can. You want to get your nipples right though? Yeah. What's wrong with it? Oh. Mike's mouth is made of aloe vera. Ew. God. You're welcome. So I'm getting back to my number three is La Bohem. Did I get through that already? Okay. Lohem. Delicious cherry tart cherry cobbler. Awesome. I thought that was going to be my number one, but it turned out to be number three because two other beers. Braxis is my number two, amazing, such a thick, rich, gooey-- oh, man, it was such a wonderful expression for what that beer was trying to do, the whole Mexican chocolate with vanilla beans and the ancho chilies and the cinnamon and the count is amazing. Number one for me, though, was Cezanne de Bleu. I don't know how to-- Cezanne de Bleu. Make English is happening. Or French in this case. Dude, in your Mexican accent. Cezanne de Bleu. Cezanne de Bleu. I love-- There you go. Wow. How delicious is beer? It was dry. See. And it was lemony, snick it and florals. And I love them. See, lemony, snick it. It was delicious. Like a regular job. It was like a regular job. Yup. You know what? Tell me one of my people. We're modern slaves and it's not good. Cezanne de Bleu. That's a great beer. I'm drunk. That's it. Number one. That's it. It was wonderful. That's what I said. My go next. Me go next? Yes. Thank you, me. Go, Michael. Okay. I was going to offer it up to Anastasia to see if she wanted to go next and bring up the mold a little bit. But she's busy on her phone. She never wants to go. I'm typing up the rankings so that I don't forget about them. Okay. You're a sweetheart. Pull back in the curtain. Pull back in the curtain. Number five was the bonafide. Bonafide. Bonafide. I'm still getting through this. And at the very end, that acetyl alwahide just coming out a little bit more for me. If it didn't have that, it'd be delicious. It'd be fantastic. And the experience wouldn't be ruined. Yeah, just like I said, still don't get it. My number four was the couvée ang. Again, I think this beer is just a little bit too young. And that was the only thing going against it. I think that if you age this for just a little bit longer, amaze balls. I think you've really, really, really tasty. My number three was the abraxis. The aroma at the beginning is what turned me off, but the flavor is what brought me back in. I just wish that there was just a little bit more capsaicin-y kind of heat. You guys are obsessing over your really detailed dicks kissing picture. You don't have to keep bringing it up. Just do your rankings. I am distracted. Yeah. And this is your fault. Like you guys have never seen dicks before. Jesus Christ. Like, do you think? Kissing? Not since I've been five. Wow. My number two. And I had a very difficult time with number one and number two. My number two was to say is on the blue or doobly. Right. I really, really enjoyed this one. However, the labohim, as it warmed up, eat this one out, the labohim for me, just so that tart cherry pie, the molasses he kind of note that it took on as it warmed up, absolutely delicious. Sweet dude. Sweet dicks. I'm sorry. I'm sorry. Can we just end the show right now? I know. Christmas. Okay. Sweet the drawing of dicks that crap made and I, and there's like their dicks kissing and I drew a native American, there's a native American headdress, I wanted a cowboy head and spurs on the balls of the other one. That's super racist. Dude. No, this is beautiful. Bring it together. Cultures. That's the bridging of the cultures. Michael. Thank you. Super racist. And that's not racist. It looks like Jim Henson did "Fragal Rock" or some shit like that. What the fuck is that? Beautiful. Anyway, thank you, Michael. You're welcome. Anastasia. You ready to do rankings? I quit. Oh, wait. Are you putting this on the Instagram also? She's doing it now. You don't know what I'm putting on Instagram because the show is not going to come out for like a week. Anastasia, will you please put these on Instagram? Not right this second. Well, I mean, as soon as possible, like the world needs to experience this. Please send help to info@thebearers.com. Anastasia. Craftier Anonymous. Kelly is stuck. Dude, have you never heard that Macklemore song? No. This is beautiful love. That's dick pics. Dick pics to info@thebearers.com. No, don't do dick pics. Anastasia, just do your rankings before Mike says anything else. Number five. Bonafide. Number four, abraxas. You're not going to give any reasons, you're good. I wasn't feeling the heavy, viscous dark beers tonight. Okay. I like the abraxas way more than bona fide. I thought bonafide was kind of the week. You are the weakest link. Goodbye. That's funny, because when you were drinking abraxas, you were making a bunch of faces like this is the best beer ever. Right. But I still haven't finished my abraxas. Holy shit. Okay. That's what I'm saying. It's like it's one of those beers that I honestly, I probably couldn't even drink more than four ounces. Sure. Because it's so thick and viscous. But delicious. Like I love the flavors. I love that it's a snicker doodle with a side of fucking frozen Mexican hot chocolate. But it's so difficult to get through like making my mouth feel shut. Yeah, Mexican chocolate or chocolate milkshake. Like it is. Yeah, yeah. And not come. No. But as thick as come. Hey. Number three. My come is just like piss. Is the cuvede en rue. Cuvede en gue? Yeah. Yeah. I really like that. Best of angels is really good. Yes. Tart and stuff. Number two is a la boem. Again, delicious and tart mouth face. And number one is the cicente bleh. That's what it made me do in my mouth. Did it make you go? Uh-huh. I mean, is that a good thing or a bad thing? That sounds terrible. No, that's amazing. Have you ever ridden on one of those simian cibyans? Yeah. No, I haven't. I mean, now that I have I, but I imagine that's what it would be like. Okay. I'd be vibrating too much that I said to boo because I'm vibrating so much. Well, listeners have to do is send in donations so I can start my new Cibbean podcast. Yes, please. Where it's just an hour of Michael on the Cibbean. Yes, please. You're sitting ass on this. Oh, by the way, thank you, Anastasia for your rankings. So Mike will be grinding ass on the Cibbean while his dick is hooked up to one of those like milking machines that they put on cows. Oh my god. In factory firms. Really? Sploosh. Yeah. Do you fucking promise? And while that's happening, we're injecting you with steroids and vitamins and water. So you're hooked up to a saline IV. Oh my god, you're so nice. So you are just pumping out sperm. This sounds a little gross actually to me. No, this is the best out horror podcast. No, no, no, no. You are Jesus Christ. I'm going to have to go masturbate real quick. Right. So if every hour of the show wants a day, we release because it will be daily. Right. And we release that show once a day, we would get thousands of dollars every day. Do you think so? Yeah, in donations? Fuck. Okay, though. Why haven't we done this already? Mike's more than willing. Can we do it to Anastasia to supplement the podcast beyond me? No. We don't need, we don't need me. Just you, Mike. How about grand? Just you. Mike, you promise. You're putting weird about this. No, no, no, no. You promise? Yes. And Anastasia is just going to be sitting there and be writing you because I mean, that's pretty bad. Oh my god. You know, I have to pay extra for any of this. No. Oh my god. I'm so down with this. I can quit my job and just like do this. We would get so much money that all would look good for everybody. And I can just make money without doing anything that you have. I don't even have to show up. You and me could just sit back dressed like a cowboy and an Indian and kiss him. You can. You can. You can. This is so beautiful. You know what is actually beautiful? Our listeners, thank you guys for listening. What a weird way to transition our witness to the ones who have stuck with us through what we just said. Our listeners are as beautiful as kissing. How many listeners do you think we've lost? Like 25,000. The really Jesus he once are gone. They'll be back. I see what you did to Jesus. Yeah. It's good. Yeah. Thank you. Thank you to the listeners. You guys are amazing. Thanks guys. Oh, I guess we should thank that Andy guys. Andy Richter. All right. You're amazing. Thank you. Andy Richter. Thank you. Kevin Hicks for the donation. Thank you. Hoppenobua. 626. Andy Richter. Even though you're not the one from Conan or Ryan. We don't know that. Sure. We can't confirm her tonight. Andy Richter. I love you. Okay. So. Andy Richter controls the universe. Andy Richter. It's the time when you did the first time and not saying something. No, you redeemed yourself far and beyond this time. Do you hear how she dials up the praise just like one tick on the dial when she's like, you disappointed me less this time where the last time she was like, I hate all of them. I'm going to be such an amazing person to somebody one day. You're already amazing. So with that, I'd like to thank you for being here. Well said. Anastasia. Thank you. Thanks Anastasia for being here. That does not sound sincere. Can we all say thank you. You're going to make some sugar daddy really happy someday. It's fucking sincere thank you Anastasia. Mike, thank her. Mike. I did. Didn't you just hear what I fucking said? You know what? No. Thank you for being here. Mike, next time just stay home. Next week. I won't be here. Oh, you're not going to be here. That's right. Spoilers. Mike's fired from the show. Grant. Thank you for being here. Hey, it's been a pleasure. You have beautiful hair. Like mellow yellow right now. Yeah. Yeah. I'm going to. Doesn't matter. Thanks for the hair compliment. Thanks for the yellow compliment. You guys are beautiful. Andy Richter is awesome. Keep giving us donations. Keep doing that please. Do that at thebearest.com on the left hand side. Like I said, fucking donate some money, man. Like we put a lot of time money and effort into this show and we get nothing for it. But your love and we appreciate that. We also appreciate it. Yeah. Like I contribute. I contribute nothing. You don't contribute. Yeah, exactly. And you should still make recurring donations. Oh, God. Oh, God. Mike is officially the weakest link I could buy. No. Thank you guys. Like you guys are fucking amazing. And I cannot tell you how much I appreciate it. Well, you just did. I guess you were. Yeah. I guess, just rewind and then you'll know how much I appreciate it. And then you can play it back again and you can hear it like three times. Three times. I mean, three times equals five dollars. Yeah. Yeah. I mean, we all love living a lie. Mike's not here next week, right? Yep. No, he's not here. No. Oh, sweetie. What are we drinking next week? You know what we're drinking next week? Is we're drinking happiness. Yeah. I don't want to be here. Oh, it makes sense. He's not going to be here. Yeah. I don't want to be here. Oh my God. This is kind of like Mike's greatest hits. Like everything he loves. Well, during like death metal and being sad. Me? Like weed. Death metal and weed. We're going to be drinking death metal and weed. And hummus. Oh my God. So much hummus. This kid loves hummus. Oh, God. And divorce. Enough betrayal. It's so delicious and thick and rich. Hey, hey, hey. That's really, that's really sad and everything. But all jokes aside, I kind of get it. Hey, have you kind of both, you two are why I'm never getting married. I'm almost here. Yeah. No, you shouldn't. You shouldn't. Mike, do you guys both have failed neck, Mary? I don't know if you've heard, but when I said that, I almost immediately started crying. It's funny because it's true. Oh, God. That brought up a lot of pain. Oh, emotions. You literally emotional lately. See, we shouldn't have done that milestone. Which was happens in your twilight years. I mean, which pilot years? You probably got a good like three years left, really. I would just like to do it, that's why I like yours right now. What, I want to twilight you. It's what happens when you get old. They start, you start reading those books about glittery vampires. Why? Right before you kill yourself. Yeah. I am so old, I come, Blue Cross Blue Shield. What does that even mean? You come medical insurance, if you come to health insurance, you have no idea. Please, come all over me, I like somebody in your head. You're my core child. If I came medical insurance, I'm pretty sure that us coming all over you is gonna negate whatever health insurance you can find, like we get on pre-existing condition. So, what the fuck is Blue Cross Blue Shield? It's medical insurance. So, this was brought to you by medical insurance. Holy shit. Oh God, good night bottoms up. Bottoms up everyone. Bottoms up. Bottoms? Damn. Who comes best? Obama does. More information on the Bearest Podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions and suggestions at info@thebearest.com. Like us on Facebook at Facebook.com/thebearest and follow us on Twitter at Twitter.com/thebearest. Intro music was provided by Ian Butcher in his band, Defolated Valley. Follow him on Twitter at Twitter.com/Ian_Butcher93. I'm John Rubio, thanks again for listening. [Music] [Music]
