- Episode 102 of the "Bearest Podcast," recorded on March 6th, 2014. Hello, St. Louis. (upbeat music) - Okay, so after that Cantillon show that we recorded last week, how long did it take you to just fart normal? Because for me, three days, it was like my fart you're trying to win a contest. - It's fine fart normal. - Well, I don't know what's normal is for you. - Yes, you do. - Good point. It's the only time I've felt normal in months. - Well, with all the probiotics in the spheres, - It's a difference between normal and regular, so. - Yeah, I feel 10 pounds lighter. - You look great, I'm lying. - I know. - I'm just kidding. - This is why I keep you drunk. - Right, but also like a fat circle's around you. - Do you really want to get into this? The fat circle's, I'm pretty sure I could do those around you. Fat circles are my favorite band. - Circle jerks are mine, so. - My favorite porn. - This is gone nowhere. I'm John Rubio. And with me today, I have. - Anastasia, fat circles, booty, licious, Kelly. - Oh, delicious booty. And also, I don't have anything to match up to that, but this is Mike Lambert. - Well, good. I'm glad you have a name. - Yes, your name. - No, but my booty is big. - Why are we talking? - It's big enough for the both of us. - This is about beers, not, that's true. - Wow, Mike, I'm glad you're here. Also, in the fourth chair with us, we have. - Grant. - You don't really like grant. - That's the worst grand person issue. You're not wearing a tie or a button in the front hat. - And that's what's to tell you. - You're not wearing orange pants? - You smell like half as much baby shit. - You're not wearing a cardigan? - Yeah, I like to keep my baby shit nice and fresh, you know? - Good. - My name's Trey Miner. - Trey, sweet. What do you do? - I kind of help partially run a beer bar here in Austin, Texas. - You can talk about it. - I tell them where I work and that's a mistake. - Oh, cool. (laughing) - Because now everybody's showing up to that corner, right? - Throw eggs in her. I was just trying to give him a head. - Where? Where? - Coming out swinging. (laughing) No, so I work at Craft Pride over on the ever so new and popular busy district of Rainy Street. - Yes. - In Austin, Texas. We are a Texas craft beer only, beer joint with 54 taps. We have all kinds of really delicious stuff all the time and I kind of help curate the wall and I'm responsible for our beer education or occasionally lack thereof. I host a guided flight night once a month called Trey's Guided Flight Night. Feel free to check it out. - If you're in Austin anyway. - If you're in Austin. - If you're not, then you should come to Austin to check out. - You should totally fly however many thousands of miles away, you know. - Millions. - You may be millions of miles to fly in Austin and drink these five beers with me. - Are you also certified in something? - Maybe. - Awesome. - I'm the most knowledgeable person we've had on ever. - Yeah, I seriously doubt that. - Oh my God, that's sad. - I mean, we have had Ron's extract on and-- - Oh, is this true? - Yeah, I'm sorry. - Okay. - He also knows about hats. Like that guy's really-- - Oh, that man can rock a hat or two in some black glasses like nobody. - Yeah, no shit. But yeah, you're a certified sister on, right? - Yeah. - Fuck you. (laughing) - That's okay. It makes you $300 plus dollars richer than me. - And Trey's our smart friend. - So we don't like to talk about him. - Yes, no, no, no. But, you know, talking about craft bride, I keep on telling all my friends that it's pretty much the only reason I got a rainy street. Well, it's a really good bar. I mean, I really, really love craft bride. And they've got a fucking fantastic pizza truck in the back. - They do? - Yeah, I could just suck at that pizza truck like a teat. - J.T. and Brandy are awesome. - Yeah, they are. They're super awesome. - I know that from that time that we didn't do a live show there. - You know what, Michael? (laughing) - I love Kay. - And you guys. - Yeah, yeah, yeah, yeah. You guys, thank you so much for being here. - Thanks for having me. - We're gonna start out real quick with some emails. - I'm gonna drop some knowledge on us though, later. - Oh, I'm gonna get so knowledgeable. - Oh, man. - I'm just kidding. I don't even-- - Fucking certified and shit. Yeah, knowledge bombs drop. - I was gonna talk about-- - It's a certified alcoholic. - Oh, rings and hem pumps and shit. (laughing) - Okay, so Tom from North Carolina writes, "Yo, beer is first off, thanks for being awesome." As I said, the recent iTunes review I did, you guys are wildly entertaining. I've been listening to you guys and girl at work and you make my work days so much happier. I work in a research lab with some pretty weird people, as you can imagine. I can't imagine, Tom. - I can't either. - You make me crave every beer you try on the show while I'm working with your in-depth descriptions of each beer, which is such a tease. But between your podcast and Chris Quinn's, I find myself trying to find different notes in both taste and smell of the beers I've had lately. So thanks. Any advice developing a better nose and palate to pick up more flavor in a romo notes from a beer? I find myself really struggling to smell and taste what others seem to pick out so easily from a complex beer. - Ooh, ooh, can I answer, can I answer? - Sure. - Drink more. - That was definitely the go-to answer for me as well. But one of the things that I did that really helped, better my palate, was actually writing down reviews for the beers that I would try. In the early days of my drinking career, I like to write down everything that I could taste and smell and actually put it down into words. And eventually it just got to the point where you're able to describe things and start pulling things out. You know what, I'll go even one further than that, if you would get a line of beers because tasting beer I think is comparative. You know, you need to have an encyclopedia of things to draw from, like samples to draw from. And in life you get that from eating food. You know what chocolate tastes like, you know what grass tastes like if you're like me and eat grass. You know what a lot of these things taste like or smell like already. So one of the things you can do is if you have a line up of five different beers from the same style, you can say that this one is a little bit more grassy tasting than this one. This one I'm getting a little bit more vanilla from than this one. So you start learning the differences from a baseline that you set up in your mind. - I kind of prefer to get all the information I can on a particular beer and then try and, before I even look at like what it's comprised of, the malt, the hops, the yeast, whatever, I try to taste the beer and sort of write down what I feel I'm experiencing in the different aromas and the different flavors. And then kind of cross check that with some of the ingredients and how those ingredients play a role in that style and just kind of see where I'm going or if I really feel like, well, because I find it like the power of suggestion is a really powerful thing in beer. When you tell someone, oh, it's got some like, you know, fresh pine character people are like, oh yeah, pick up on that really quickly, you know. So I try and make sure personally that I don't know enough about it when I first go into drinking it if I can help it to try and pick out what I can without any sort of bias. - Right, right. And the other thing, you know, you're talking about our suggestion with taste, also the fact that taste is a very, very subjective thing. So a lot of times you might interpret a particular combination of chemicals and molecules in a different way from somebody else. - Produce aisle. - What? - My suggestion is the produce aisle. - Exactly, keep producing beers. - No. - You learn more that way. - Go into your local grocery store, market, farmers, what are the fuck you hip kids are into? - Wherever they sell produce, go into there and then smell everything. - That's a good idea. - Don't buy anything, just hover around all of the produce. - No, for real, just like awkwardly smelling things. - Especially the citrus and the exotic fruits. Like smell all of those things. If you have to like scratch and sniff a little bit, then do that. But just smell everything. - And if you have to purchase it, then don't use bitcoins, right? - You're right. (all laughing) - Don't use bitcoins. - But even just having those aromas in your memory bank are gonna help you pick out flavors, especially, no, fuck it, especially when it comes to beer, like anything that you can smell in the produce aisle. Off flavors, regular flavors, barrel-age flavors, like most flavors that you can smell, you're gonna smell in the produce aisle. - A lot of them are, yeah. And where do you find barrel-age flavors in the produce aisle? - You're not looking in the right spot. - Apparently not. - Do you got a whole fan's even, bro? - Well, I can actually say, you know, maybe if you smell the coconut. - Cocquiao's like coconuts. - Coconut. - There's a little bit of them. - Check out your vinegars. - Yeah, yeah. - I mean, they make some weird ass shit, especially at like Whole Foods and Central Market. If they have samples or anything, they make weird shit there. - And they do, and so what this whole boils down to is taste as much stuff as you can, taste as much beer as you can. - And if you can. - Right down, try to articulate what you're tasting. Once you do it enough, you'll start making more and more connections, and that's how you develop a battle. - The other thing is to just to be cognizant every single time you take a bite of something. A lot of people just throw food or drinks into their mouths and don't even really, some of us at this table do that. Maybe two of us. - Yeah, maybe four. - I don't know. - That's what it's all. - Saver. - Yeah, savor everything. And as soon as you start doing that, you'll start picking up and making different connections and start applying that to beer. - I hope that answers your question, Tom. - And if anybody else has any questions, comments, suggestions or, you know, just want to say, hey, thanks for doing your thing, send it to info@thebearests.com. We really appreciate it. We have some iTunes shout outs to give. And what these people have done is they get onto the iTunes music store, they do a search for the beerists, and they write a review for us and give us a five-star rating like, you know, these people did. Darth Tech says, "John, Mike, Grant, and Anastasia have great group chemistry and provide a wide range of critique of beers they present. Never a disappointment when listening to their podcast. Thank you, Darth Tech." - I wish somebody would spell my name right for once. - You know what? Be glad that you can. 'Cause it's- - Aww. - It's totally like C's and S's and stuff. - There are definitely some letters in there that I don't even know if they're in the English alphabet. - No, they shouldn't be there. It's like a stripper made up the name and spelled it wrong is how you spell it. - You used the Russian dictionary to just- - The Russian dictionary? - Drop some letters in there. - Well, I should be the, I'm a Russian stripper. - We're not calling you a stripper. Just the big C that's missing in the spelling of that name. (laughing) - I'll see you next Tuesday, that's what you say. - And just quick tip for everybody listening. Russian is code for titty fucking. - Yes. - Red caps three sent us, wrote us a review and he says, started listening to these guys and girl last week at work and have burned through an embarrassingly high amount of episodes while at work. I don't recommend listening to them in a quiet office as they'll have you laughing out loud at times until Mike talks. - Right. - With that said, I've learned a ton about beer and tasting beer from the podcast. They all have a great way of describing each beer, which is obviously good since I can't smell taste, just see the beer that they're drinking. We can't either sometimes. I mean, after beer number four, it's all blackout. - Yeah, as a first time guest on this show, I can break the silence and tell you that they don't actually drink any beer at all. They just sit there and talk about beer as they wish they had. - I hope you know what your depends. - Don't let them fool you. - We're just eating cookies and drinking water. - Put your diapers on tighter. - A.G. Johnson 82 says, great show. I love listening despite the fact that my wife hates coming home and finding me and listening to your podcast. - Hey, fuck your wife. She doesn't mean shit. - I hope he does 'cause it's his wife. It's just the signal that I'll have the privilege and a duty of heading down to Wilbur's. Shout out to Wilbur's and buying a shit ton of expensive, delicious beer. It's totally worth it. Thanks for a great job and keep it up, cheers. Thank you, A.G. Johnson. - I'm pretty sure that my wife would probably get upset if she came home and I was just masturbating furiously to a podcast. - We all have our thing. Like we all-- - Maybe your wife wouldn't be disappointed. - Wow. - Do you think the sky was born in '82? - I think so. - Oh, nailed it. - Oh man, that was way old in '82. That was like seven. Donations. - Seven B. - Oh Jesus Christ. So anyway, do that, write us reviews and do the thing on the iTunes because it helps. Donations, I'm really not here today. One of the things you can do to help this show out is to send us some money. - Oh yeah, wait, wait, wait, wait, wait. - Are we going on a trip soon? - We're going to San Diego. - Do we need money for that or are we just like rich? - No, no, we're fucking-- - So we want people to give us money. - It would be good. It would be very good, so-- - It would be for their benefit. - Yeah, I mean the people in San Diego-- - What are you doing for the one you're leaving behind? - Just in general. - Nothing 'cause you don't count 'cause you suck. - You're not even a person. - I'm sorry, you could have gone and you decided not to. - You're a sub-human scourge on this room. So, which makes the odds pretty decent. - Yeah, yeah, so-- - We've already got an interview lined up. - Hey, hey, so give us money 'cause we fund this whole thing out of our pockets. We don't take advertising, we don't take any outside sources of income other than from our listeners, and that is very, very, very helpful. We don't even make enough off of listener donations to fund the show, so we still put a lot of money into this out of our pockets. - I'm not going, so I don't give a shit if they send us money or not. - You know what Michael said. So, the people who sent us money in the last couple of weeks, Dustin Switzer sent us a donation. Thank you, Dustin. Evan Wasillic, I think that's how you pronounce it. Thank you, Evan. Eric Mendoza, thank you so much. - Ashken Abu Sayidi. - How did we have, you fucking pronounce it right. We have three reoccurring donators. Ashken Abu Sayidi, thank you, Andy Hapton, and Jose Rodriguez, thank you so much for donating to the show. And if anybody else would please help us out, that would be awesome. Let's get to our beers. - San Diego's super expensive. - It's so expensive. - I'm really excited to go to San Diego. Like I'm super fucking psyched about that. We're gonna announce on our Facebook page like Meetup Plans. We want to hang out with our listeners. I've had some from that area. Already tell me that they're interested in doing a meetup. - You wanna hang out with our listeners. - You know what, when you meet them, your heart will melt and you'll wanna hang out with them too. - You mean it will melt until a bigger wall of stay the fuck away. (laughing) - Possibly, I'm gonna read a thing. - Oh, cool. - Andy Richter is the guy who sent us all the beers for this episode. - Fuckin' Andy Richter sent us beer? - I don't think it's the same Andy Richter. - Oh, no. - This might be the Richter from the Richter scale. - Like do we understand? - I don't care. - Okay, so Andy Richter writes, "Hello, beerists. I've been an avid listener for about a year now. After listening, you won the podcast award last year. I started listening to your show and got hooked immediately. You've opened my eyes to many new breweries and styles and lately I found myself searching for the beers on your shows at my local bottle shops. You even got me and my two-and-a-half-year-old daughter addicted to Humboldt fog. Thanks, Mike. - Cyprus Grove, I will expect a wheel of cheese at my house, my address in 904-- - Hey, is that your address? - I was going into it. (laughing) - Okay, so Cyprus Grove congratulated us on 100 episodes on Instagram. - That is super sweet. - That's thank you, Cyprus Grove. - Let me finish this video. - Let me finish this thing. - Andy Richter's not that important to me. - I thought it was time to repay you all. You asshole, I've-- - Michael. - I thought it was time to repay you for all you've given me over the past year by sending you some beers from St. Louis. Our beer scene has exploded over the past few years and the ones I sent are just a smattering of what these great local breweries are making. Cheers to 100 episodes and here's to 100 more. Andy Richter, St. Louis, Missouri. - Wait, is he gonna send us new livers too? - Nope. - Fuck, how are we gonna get to 100 more? - Listen, there's-- - Thanks for not being the real Andy Richter, Andy Richter. - I don't know. Let's just get to the beers. And the first beer that we're gonna drink today is AIPA, which is an American IPA, as it says, and from Schlaflay in St. Louis, Missouri. 7.2% ABV, 65 IBUs. This is a January to May seasonal offering available in bottles and on draft. And this is topped with Amarillo, Simco, and U.S. Centennial, malted with pale and crystal malts. Our American IPA gets its bold hop flavor from 100% American hops and its deep gold and full body from pale and crystal malted barley. A blend of Amarillo, Centennial, and Simco hop varietals imparts AIPA with bitterness and prominent blah, blah, blah, blah, flavor notes. Our brewers select these hops on an actual pilgrimage to the hop farms of the Pacific Northwest. - Nice. - So let's take a look at this beer. It's a bit hazy golden color. - I was just noticing as it was poured that pretty much every glass gets a little bit hazy or so. That's set up and it's definitely settling. - I have a fairly clear glass. - I got the nice super, super clear, beautiful one. - You did. - I mean, either way, the color is still that really gorgeous golden burnt hay, if that makes any sense. - Yeah, burnt gold orange. Like it's kind of leaning into orange, I guess. - An SRM of six to maybe seven. - But I lost that kind of like highlight pop of gold. - Decent head and my glasses got some pretty nice lacing on it when I'm tilting the glass. - It smells delicious. It does. - I don't even know what I'm getting like. It's almost like a ton of crystal on the nose. It's almost a big multi-sweetness on the nose, more so than a hopperoma. I mean, there's definitely hops there, but that malt is coming through like crazy. - Yeah, there's definitely some citrus and pine that's coming through. - Yeah, and I also get something that's like ginger ale-y, I guess, or something. There's a-- - Like a weird herbal quality that-- - Yeah, yeah, it's in the finish of the aroma. It kind of tickles the nose the same way in ginger ale wood. - It's probably the Simco. - Yeah, Simco has got some really interesting-- - Got a lot of things going on. - I do think that like sometimes Simco has a brightness to it. I don't really know if I can describe it as an aroma, but a quality of scent that attacks your nose almost in a chemical way, but not, it doesn't smell chemical. You know, like if you taste a piece of metal and then you taste another piece of metal that's got a current running through it, like there's a different quality. It's not a flavor, but it's a feeling. I don't know, I don't know how to describe it. - I kind of feel like Simco is in beer parlance what minerality is to wine. It's the code word that the person doesn't know what they're talking about. So they're like, oh man, it's got a real Simco character to it. - Right, exactly. - 'Cause Simco's such like a complex hop and it's got so much going on and-- - I'm also getting that. - I might be guilty of doing that. - No, no, not true. I'm also doing a little bit of a granny Smith apple, like a fresh granny Smith apple, not like a seed aldehyde, but more like biting into a fresh juicy apple. - It smells like a baked good. - It does, it's gotta be like, between crystal 20 and crystal 40 and a lot of it. It's really nice, but it's got this pleasant like, to me it's like a honey malt character to it. - Sorry, spoiler alert for all of our listeners. We've got a real nerd on. (laughing) His name's Trey, and he's smarter than all of us combined. - I wouldn't go that far. - Really? - I mean, he's wearing a-- - Whatever, he wants a shirt in here. - And you're wearing sweatpants, so you know, whatever. - No, these are my hairy legs, not sweats. So I'm tasting this beer. So this beer, the way it kind of washes across the tongue, I just had a sip. There is a lot of effervescence. You know, there's quite a bit of carbonation there. - Sort of. - Well, I've got a ton of carbonations on. - The carbonation only really picks up in the finish. - That's weird. - I don't know if I like this one as much. This is a weird beer. - So you know how I was talking about green apples? I taste the seed out ahead in this. - I'm with Mike when he says the carbonation is weird. I take a sip and it feels fucking heavy and thick. The mouth feel is weighing on me. - So the immediate thing that I get, so the carbonation is really, was really big. Like my second sip, it wasn't as big, but there was that biscuity, almost honey biscuit flavor of the malt, a lot of like green herbal hops, right? - Sure. - But then that leads to that fucking green apple. Like a seed aldehyde, green apple, which I taste that I really took as something else when I smelled it. - I really feel like, yeah, it's probably got like a slightly higher than average gravity, finishing gravity for the style. But I mean, it definitely finishes somewhat. You know, it's got a nice carbonation to it, but I feel like if it had like a little bit lower of a finishing gravity, it finished a little bit lighter, a little bit less like crystal malt and it'd probably be a little more palatable. I think the hops would stand out a lot more too if it didn't have that really bold honey character. - Yeah. - It's really weighing down my tongue as I'm drinking it. It's coming across more like 8% alcohol or something along those lines. It really feels a lot heavier than what it is for me. - Well, we put vodka in yours, but I put vodka in. - But talking about vodka, there is that weird kind of ethanol finish, I guess. - It's a lot. - It is a little vodka like it then. What was the ABV on this? - 7.2, it should not feel, it's just that American IPA, it should not feel like this. This is completely to me out of style. - Let's just grab what we're tasting a little bit more. Like I keep sipping it and it seems like I'm not getting as much of that weird acetylaldehyde green apple, but I am getting a little bit of like honeydew melon in there somewhere. - I mean, I get pretty heavy, bready caramel notes. I get a little bit of pineapple, kind of like a resinous pine type of thing going on. That's sort of the evolution of the beer 'cause it's going down my throat. The mouth feel is really fucking me up on this one really, really bad. - It's all heavy. I think honeydew melon would be a great way to describe it. That's probably like crystal malt and the Amarillo playing with one another 'cause Amarillo has a really nice like bold, citrusy, fruity, like sometimes like peach or maybe melon sort of character to it. At least to me, I really like it. I just wish that it had like a little bit more hops on the front end that a nice late hop additions or dry hop additions kind of bounce out all that malt. - Yeah, definitely less crystal and more pale, I think. - Yeah, yeah, absolutely. - I think that's my problem with this. - I think that's my problem with this. - Less crystal and no more pale because obviously it's gonna be a booziness to it. - I think that's my problem with it is I don't feel like this is a very balanced beer. - It makes me sad inside. I don't even want to finish it. This is supposed to be an American IPA and to me that is not what's in my glass. Like when I drink this beer, I don't think of bald eagles and fighting bears and freedom, I think of aggression and sweetness. - I'm getting a little freedom. - Tiny bit. - But it is more kind of East Coast IPA influenced. I mean-- - Absolutely. - But it's not-- - It's like a double IPA without, I can't quite nail it, but it's like a double IPA without being a double IPA. - Right. - Like it has that malt sweetness backbone and it has that kind of hop presence. But like I said, it's only 7.2 and it sits so heavy on my tongue. Like the mouth feel is so medium to thick and I can't. - Like for the body and for a suggested alcohol, this could definitely use like another maybe 10 IBU. It's got, it's at 65 right now. And I could see this being like a 75 to 80. Like-- - I want some brighter hops or maybe some citrusy hops. I want a hop that's going to play with that malt sweetness more. And I'm not getting it. - This up the centennial on this beer would be fantastic. - Yeah, that's what I'm thinking. - I'm thinking that if you up the centennial there, if you just, if they would just do a little bit more bittering because they have all the late kettle, all the aromatics and flavor hops, like are perfect, I think. But just a little bit more bitterness to back up that sweetness, I think would be perfect. - I can't, I can't even finish it. - That's fair enough. - I think I'm going to be really picky today. - It's okay, I just finished mine. I mean, I didn't think it was bad toward the end every so often what I think is the seat Al had kind of pucks its head in a little bit. - I didn't even think, what's the bottle date of that? Do we have that? - January 21st of this year. - Yeah, that's still pretty fresh. - Yeah, I mean, for an IP, that's still really fresh, especially one that comes from, sorry. - And don't get me wrong, Schlafly is fantastic. We've been doing this for a long, long time. - Oh, great. - I would never want to discredit them. It is definitely a little thicker and richer than I'd expect from an American regular IPA, as opposed to double IPA. But it's still, I, unlike what Anastasia's saying, I think it's, I think it's drinkable, but then again, maybe she just wants to say for him for the next one, I understand. - No, it's not my style. Like I'm not a big fan of really malt heavy, especially when the Maltiness comes off as really sweet. Like that is not my style at all, especially when it comes to IPAs or double IPA. It's like, that's why I don't like a lot of double IPAs is because they're so malty and sweet. - Well, fair enough. - I'm also a cunty snob. - I mean, we're all cunty snobs really. We have a beer show for fuck's sake. - And this is AIPA from Slafley. And the next beer is Snicklefritz. - Snicklefritz? - What did you call it? - Can you please call me that? That's the best nickname ever. - Stop talking to Snicklefritz. It's from Urban Chestnut Brewing Company. It's a Bavarian Weisbier, part of the Reverend's series. This is another one from St. Louis, Missouri. 4.8% ABV, 16 IBUs. And it's a year-round offering available in bottles and on draft. And this is hopped with Hallertel Pearl and Hallertel Mercker and the Molter European Wheat, European Cara Hell and European Pilsner. And just so everybody knows, like the difference between like a half a Weisen and a Bavarian Weisbier is really kind of negligible. Bavarian Weisbiers are usually like 60 to 70% malted wheat and half a Weisens are about half malted wheat. - Thank you, professor. - So this looks like you'd expect the-- - Looks like a half. - Half, yeah. Nice hazy hay color. - Golden fucking highlight. - I think what you meant to say was hazy. - Hazy, yeah, lemon yellow. - It looks like a marshmallow. - It's almost opalescent. - Like a beer marshmallow. - And when you hold it up to the light. - Yeah, it has like fun, great quality about it. - Yellow London fog, character two. - You guys can all die. - It's all suck. (laughs) - Very little head, if any, which is-- - Surprising. - This is very surprising. It's so flocculent to yeast. - When I'm looking at it in the light, I mean, it almost looks like a looch that you'd get from an absence. I mean, minus the green color. - Yeah, just the cloudiness of it. - Like you just added-- - Our listeners aren't that fancy. - Just a little bit of sugar. - Yeah, a little bit of sugar, a lot of water. That smells yummy. - It smells really good. - Banana notes. - Like it's like banana cream sickle. - Yeah, yeah, totally. - Banana cream sickle, banana laffy taffy also. - It's got like a-- - It's more of like a banana bread pudding. - Okay, you mentioned it looked like marshmallow. I get marshmallow notes out of the notes too. - Yeah, I can get down with that. - And so you said banana bread pudding, right? - I'm gonna take this. There's something else that I'm thinking of and I just can't remember what it's called right now. - It's banana pudding. Like it smells like fucking banana pudding, like with the milk and-- - Okay, okay. With like vanilla wafers, yes, okay. - Yeah, no, that would actually get great with-- - Vanilla wafers. - Yeah. - So it's got that like grainy, multi vanilla, kind of artificial banana, kind of real banana. - But it's almost exactly that with a little bit of grassiness. And maybe some coriander or something, some kind of-- - It smells kind of clean. - Yeah. - I'm gonna fill that out there. I know it might sound weird, but like it smells a lot cleaner than especially any half we've had before. - Yeah, it smells gorgeous, really. - Yeah, the advice in yeast isn't nearly as aggressive as some of the others that I've put my nose up to in a while, so it's very pleasant. - Wow. - It smells like summer. - So taking a sip of this, it definitely leads with that banana ester. I mean, big. - Whoa. - Also notice iso emo acetate. - Iso emo acetate. - Roasted banana, roasted plantains. - It leads with that. It finishes very soft. - Yeah, soft, a little bit marshmallow-y and I guess, minerally. There's a little bit of spice there too, kind of parsley-like. - It's not nearly as clove heavy as a lot of hefts, and that's kind of, it's kind of nice. It's pleasant to have like a little bit smoother. It's a little more refreshing and- - It feels more like a summertime beer than if it had a lot of clove. - Banana leaves? Like steamed banana leaves. - Oh yeah. - That's a thing, right? - A very, very plantain. - That's like, yeah, yeah, it's like plantain and steamed banana leaves. Is that green flavor I think of? - Yeah, I'm super familiar with steamed banana leaves because- - Go do you need to pavil Mexican over here? - Uh, Asian. - I make lots of things wrapped in banana leaves. We should probably talk. - Pacific. - Count as Asian. - Pacific. - Islander. - Yeah. - Okay, a Rasputin. No. (laughing) - Holy shit, you have a Rasputin tattoo? - Yeah. - Sweet cosplay, bro. So tasty in this beer. (laughing) - It's got a really medium to light mouth feel, which is a little surprising considering it's away. I guess the Bavarian kind of throws me off. We haven't had a lot of Bavarian white spears. - It's interesting just the way that it travels across the palate because you get that big burst of flavor in the beginning. And as you swallow, it's- - You're turning me on. - It dissipates. - Yes. - I'm gonna go a little bit slower and counterclockwise. - As- - What? - Clockwise is just so passé. It's just, I mean- - You want the beer, Michael. - No, no, no. But as I'm drinking this, so you get that big burst of flavor in the beginning. As you swallow, it really kind of fades out, but then there's something that's left in the rest of my mouth, the aftertaste, really kind of persists. So it's interesting just the way that you get that big burst kind of dies and then it almost like it comes back or resurrects itself. - Yeah, I really like this. This is tasty. I think it lacks a little bit of body, just a touch I think it could use just a little bit more body, personally. I don't know. I kind of want this to drink a little bit like a Vines de Fauna, you know? That has a really good amount of body there. That said, I don't care so much. I really like this beer. - I really enjoy it, but I have one big concern and I know this is totally nitpicky, but I guess that's kind of what we're here for, but it doesn't have that super fluffy, creamy marshmallow head that you'd expect from a bottle-conditioned Bavarian vice and that head that just doesn't go away. It can't get past it. You're trying to get the liquid behind it, but it's like the Great Wall of China had built up on the top there. - And that would be amazing in this beer because it already-- - I think that would definitely put it out there, but that is, I feel like that's one of the only things this is missing, unfortunately. - Yeah. - I wish it either had more body, but really I wish it was less grain-billy. Like, I can definitely taste the grain-bell in this and it's-- - It does have a big wheat care, yeah. - Yeah, it's making it a little less refreshing than I want it to be, especially for the mouthfeel that it's giving me. - Well, the amount of wheat there, you're saying that it tastes serially to you, like you could taste the grain? - Sort of, yeah, I guess. - Sure, that's the simplest way to put it. - Okay. - And I wish it would have less of that and maybe more particular, I don't know, I just-- - It sounds to me like you'd prefer the ratio of Pilsner malt to wheat to be a little bit different, like more Pilsner malt less wheat, 'cause wheat definitely has a very big-- - It feels-- - Molt character to it, yeah. - Molt heavy and the body isn't supportive. - Yeah, I agree, I can totally-- - It feels gimpy almost, like one leg in, like it's trying to support itself on one leg. - So do you want it to be a half a bison instead of a Bavarian bison? Or, because really-- - Maybe? - Really the difference is only between 10 and 20% more wheat. - Maybe. - In the ratio, I guess, maybe, yeah. - You know, I'm sure they would do that extra, what, 20% differently than other people, so-- - Awesome. - I guess it would, it just depends. Like, I still feel like not knowing much about the style or about the beer, never having it before, I just, it still feels lacking. I have no expectations for it going in, except for it to have some banana notes. Like, that's my only expectation of it, and it feels lackluster. - Well, all of that said, I mean, I kind of picked it a little bit too, but I'd gladly order this at a bar. - Sure, of course, of course. - It was a delicious beer. - For me, it's tough, just because if you're in or around Austin at any given time, you know that live-o-caffa-vison is so hard to compete against. - Dude, and better, yeah. - It's such an amazing beer, and it's, I guess, here in Central Texas, we have really, really high standards for visons, like, any sort of vison beer, and this is a good one, it's no live-o-caff, but it's getting there. - Well, doing a-- - It's a different style. - When we did our half-o-vison show, we did, I think, five of them, and the top two for everybody, and it was, I think it was split between who liked what better, but it was live-o-caffa-vison and Vines de Fauna, and those were the two top of the, you know, everybody's list, and they really are, and I'm beer advocate and I'm-- - Beer advocate, it's gone back and forth every year. - Yeah, it's amazing, like, we have a killer wheat beer here in town. - That's why I always laugh, and these new breweries are like, hey, we're gonna, you know, we're gonna-- - We're gonna do a wheat beer. It's like, really, wow, really, good luck, guys. - Yeah, yeah, why the fuck would you? - Every time someone comes in and is like, oh, so we're new in town, and we've got this, this, and this, and one of our styles is a half. I'm like, okay, yeah, let's try that. - Yeah, let's see how that goes for you. - This show has made me-- - Hypercritical. - Hypercritical, but it's also given me the vocabulary to be nice. - I don't know if that's our fault. I mean, you're a hypercritical cosign, it's just-- - Hey, I told you guys that you helped me be nice. - I don't think, I don't believe that either. (laughing) - Anyway, let's-- - Just take that away. - Let's move on to the next beer. That was Schnickel Fritz from Urban Chestnut, and the next one is another Urban Chestnut beer, and this is S-T-L-I-P-A, that's the way it's spelled here. They actually pronounce it stileepa. - Hold on, I got something to say. - Whoa! - I killed your baby today. - Yeah. (laughing) - Whoa! - Oh, fuck. - Anybody that pronounces I-P-A as I-P-A, fuck you. (laughing) No, you probably light other people's cigarettes using a bow and a stick at the volstead? - Yeah, yeah. - Yeah, Michael. - You don't work in a bar. - So? - You never have to deal with some random stranger coming up to you and saying, "Oh, I'd like your I-P-A." - Are you really-- - I would like your 512 I-P-A, please. - I'm not even saying who it's from, but just saying, "I'd like your I-P-A." No, it's full well that you've got over eight I-P-As on draft. (laughing) - It's almost like they were trying to tell you the name of the beer, then they got bit by something. - Don't ever downplay my pain. - Not ever, not even once. - No! - Every time I hear it, I want to kill somebody. - Fuck you. - No, fuck you. - Hey, hey, shut the fuck up. Stalipa is-- - You said it, you said it a bit. - Part of Urban Chestnut's Revolution Series. And this is an 8% ABV 60 I-P-U double IPA. And it's a year round offering available in bottles and on draft. It's topped with US Cascade, US Technang, US Chinook, US Columbus, US Willamette, and US Mount Good. - All that fucking US. - There is a lot of-- - America! - Noble-esque hops in here that I'm, well, not a lot, but there is some more traditional stuff in here that I'm very curious to taste in an IPA. - Yeah, but it seems like it's very important to them to point out that it's not imported. Like that's true. - Right now, US is very important to them right now. - And malts are pale ale and Munich malts. - Well, considering that St. Louis' largest brewery right now is kind of under the Belgian parent company, I imagine that they're probably a pretty gung-ho America. - Yeah, full of art got bought by Duval. - Which makes some lee sons to me and good for fucking them. I guess the main difference that I want to point out between the reverence and the revolution is one is a more traditional brewing style and one is a more like gung-ha will do whatever we want. - Serious. - The revolution is the crazy. - I mean, honestly, they're really dumb distinction. - Yeah, whatever. - But this is cool. - This is a beautiful beer. - I really like the way this looks. It looks like an unfiltered orange. - Orange, copper ish. - And the head is gorgeous. - The head is very fantastic. It's definitely not going anywhere anytime soon. It's got a little bit of lacing leading up on the sides. It's very nice. - Did you read the part where they called it a sleepa? - No, what? - Those sons of bitches. - Sleepa. - We hope it's a sleepa that you'll include in your set of favorite double IPAs. - As long as it doesn't make you a sleepa. - Ladies in the world, St. Louis. - I don't wanna talk to you guys right now. - Sleepa, son of a bitch. - Oh, sleepa is the thing. - So this looks like not quite like an old fashioned because it's not quite as brown, but like-- - It's got the same murkiness too, though, yeah. - Or like an adult orange Julius. - Oh my God, I'm smelling this. And just the amount of like tangerine peels that I'm getting off of the nose. - It's phenomenal. Has a great, great nose. - Smells amazing. So yeah, lots of citrus, lots of like tangerine peels. - I would say like Cascade Columbus and maybe a hint of Chinook on the nose. - Oh yeah. - Although-- - U.S., right? - U.S., yeah. Speaking of Chinook, it does have a little bit of that ammonia, cat pee. Just a little bit in there. - Like the cat pee'd near the glass. - Yeah, clouds. - And then you kind of got some of that residual penis. - I'm actually getting a little bit of alcohol burn in the nose when I'm-- - Oh no, me too. - What I'm smelling when I do it. - But it also smells like what I think clouds smell like. (laughing) - Clouds smell like hoppy awesomeness. - What world do you live on? Yeah. - Okay. - I don't know, there's something about it that actually bothers me on the nose and it's because it reminds me of like jelly belly citrus candies. Okay, there's something that's like overly candied about it to me. - How about those gummy orange slices with the sugar on it? - That too. - Once you agitate it in your glass and you put it up to your face, there's a lot of fucking alcohol burn. - Mm-hmm. - It's only what? 8%? - 8%? - I don't know, that's-- - It's more than I anticipated. That's why I brought it up. - I feel like 8% and starts to get in that range of like this could start to hurt. - I don't feel like it should though. - This shows it off. - This shows it off a lot more than some other beers that I've had at 8%. - I'm like trying to pull aromas out from under the alcohol burn, it's getting kind of difficult. - I don't mind it. (laughing) - I don't mind it. - I'm thinking like, you know, 8%, this is a double IPA, come on. Let's see that nine, nine and a half. Let's see you get there. - There's something stale about this. There's something in the malt build that's too a malt forward for me. - Take a sip? - Yeah, okay. It's, you know what I'm talking about? Like there's just something that's there that's just kind of weird for me. - Like an older, stellar hop leaf. Like it actually tastes like you're licking, why did I lick my hand? Like it's-- - Why did you lick actually licking your hand? - I'm a visual person, so I licked my hand when I said licking a hop leaf. - Licking your hand is actually a really good way to help cleanse your palate between beers. - But do you know where my hand's been, right? - The more you lick. - I mean, it lets you stick your finger and your anus every two seconds. - You don't know this girl. - That's not even the issue, but do you know where the hole of my hand has been? - Same place. - Oh man, let's talk about how this tastes. - It has that like hop leaf stillness almost. Like it's not the most forward flavor, but it's there and it throws me for a loop. - It reminds me of when Scandinavian or Belgian brewers try and make an American IPA. - That, yes. - I actually have a favorite, like when Mickler, like release, like Mickler draft bear, even though I know it's supposedly an Imperial Pilsner, but it's got such a big malt bill and the malt bill reminds me almost exactly of that. - That is a very good way to put this, yeah. Because it tastes almost like a vulgar version of a delivery. - Yeah, I like it a lot. - I do too. - I don't know if you want to call this like you're more traditional American, or double IPA. Probably it's not that, but I still really like it. - It's kind of like when you put up a very attractive woman next to a porn star who's been in the business for like five years and she's gotten everything injected with everything. (laughing) I mean, I don't mean like cum or anything. I mean like, (laughing) I'm talking about like silicone and everything has just pumped up to this like crazy amount and this is kind of what-- - It's like everything's a little exaggerated. - Yeah, with old cum. - With old-- - Oh, come on. At least fresh cum. - So this is-- - I'm not getting those notes at all. - This is a cum, no, it doesn't physically. - I'd rather have, what? (laughing) These two urban chestnut beers, for me personally, have been this really weird malt forward. And not in, I don't know, like I hate to say-- - Not in a good way. - Not in a good way, but like they're not bad beers. Like the secret-- - It's like when, it's like when Southern Tier tries to release a hoppy beer. - No. - Oh, burn. - Not at all. - Not at all. - Not at all. - Totally separate things. - I love Southern Tier, but I feel like all their hoppy beers are very multi. - Oh, it's like when Rogue tries to release anything. - No, because-- (laughing) - I'm sorry. - Okay, so I'm really having a hard time articulating how I feel about these. I'm not the type of person that loves really malt forward, like double IPA, not my style at all, but it feels like these two urban chestnut beers have been more malt forward than they should've even been like stylistically. There was no reason for either of these beers to be as malt forward as they were, and that's really, really turning me off. - That's fine. - I think for this one, I noticed it immediately now that I'm looking at the stats of this beer. I feel like this has a really good, like as far as, you know, double IPA's always gonna have a little more residual sugar. - Right. - It's gonna be a little bit sweeter, a little bit bigger than a regular IPA, but here's the deal, and I just realized this. - 60 IBUs. - 60 IBUs. It needs to have a lot more hop balance in order to fend off all that maltiness, and I just realized that, like, right now. - I need more citrusy malts, I need more piney malts. This is just like, I mean, to me, this is like a really mild double IPA. - I think you're right. I think you guys are right about too much malt, too little IBUs, a little alpha acid's been asked, you know, all those things. But I also think that part of the problem for me is which hops they decided to use here. - Okay, it's a little unconventional. I think it's interesting. - It feels almost like the grassy, noble-ish hops, you know, like Tetenang, right? They're kind of-- - It's a great hop bill, but why double IPA? - I don't know, but it feels like they're fighting with some of the American flavors. - I feel like if they were to just lower the malt content, drop the percentage, the alcohol percentage, a couple percent points, this would be a fantastic pale ale. - This as a pale ale? - It would be awesome. - Oh my God, all those US fucking cascade will end in. All those in a pale ale would be gorgeous. They would be fucking sexy. - Totally great. - Yeah. - But then they decided to do a double IPA and that just, you know, that fucks everything up. - I mean, I agree with you totally in a stage. I think I preferred the vice beer better. - Yeah, me too. - But what's better? - I wanna say I like the balance on the vice beer better. This is, again, just out of whack for me. I think it's already been said, but yeah, I really wish that there was less of that real multi-sweetness, a lot more hop bitterness and just flavor just to amp things up, just a little bit more. Because I'm not a huge fan of those citrus jelly candies and that's very much how this came across. - Well, let's put this half behind us. - Please. - Yeah. And go take a break and then we'll come back and do two more. - Are you really this disappointed? - I'm just kidding. - I'm just gonna cut you off because I don't want to hear your talk. - I'm not disappointed, I'm not disappointed, I'm just being a big fat con. - Me too. Like just, same manner as this and everything. - Both of you are just, you guys should just roll around in a sack of shit. But together, did you bring a sack of shit? - I was bringing up a sack of shit. - Why can't I gonna go roll around in a sack of shit? - Guys, I didn't bring any shit. - Break. ♪ My man, MJ ♪ ♪ Oh, he's a romantic heart ♪ ♪ He had a love of the city life ♪ ♪ He takes a walk in the park ♪ ♪ Whoa, my man, MJ ♪ ♪ So we're looking back ♪ ♪ Hadn't a love of me every day ♪ ♪ So turn your lights off instead ♪ ♪ Whoa, my man, MJ ♪ ♪ I showed you it all ♪ ♪ I showed you it all ♪ ♪ I showed you it all ♪ ♪ I showed you it all ♪ ♪ My man, MJ ♪ - So, what was the beer that we had during the break? Well, we had a few, but the really good one. - We had the senior readout from Elevation, which is seasonal, and it is. - Imperial porter, maybe. - Imperial porter, chapter four. - Imperial porter. - Oh, that was really, really good. - So, what they say on the label, it's like an Imperial porter with cinnamon and vanilla, but we all know it's or chapter. - It was so good. Like, I really like that little lot. - But you also have to remember, though, that Elevation made that really amazing Berliner vice. - Oh, yeah. - That we had, like, a month ago. - Yeah. - And I'm hoping that that comes into Texas since Elevation just got-- - I really guys had really preferred not to talk about beers that I can't drink right now. - Oh, that's your problem, guys. - In a month or so, you'll be able to drink it. - Not closing off. - You know what? They're gonna move right into our next beer, which is called Art of Neurosis. It's an IPA from Second Shift, brewing these last two beers are both from Second Shift, and these are from New Haven, Missouri. 7.6% ABV, 72 IBUs. It's a year-round offering available in bottles, and I don't know about draft, is it draft also? - Yeah, they don't really say one way or the other. - Okay, and according to the write-up, Art of Neurosis is the first beer I made at the brewery. It's a hop sandwich brewed with Simco and Columbus hops, which are the greatest thing in the world, besides a good smack in the face. I already like this guy. - This is also, I don't know if you remember this, I know this is gonna be hard for the viewers to visualize, but I had taken a picture of the website, and it was a clipart picture of liver surgery or something, and it was like, "We like beer, so do you," and then somebody gave him a liver taken out. - Well, there's a liver, and it says, like, "Our enemy, the liver," or something like that. It was-- - Oh god, it was so a clipart test. It's bad. - Yeah. This is a straight up copper, I think. - Copper. - You get a little bit of-- - So, already looking at the stats here and thinking, like, wow, before I even taste this or smell this or anything, this is going to be a malt monster. - Yeah. - I was gonna say, it looks like the color before caramel gets wrong. - Like when you're cooking sugar in a pan, it's the color before caramel gets wrong. - So pretty much like a Belgian double, almost. I mean, this is-- - Mm, a little less ground, but yeah, for sure, yeah. - There are some garnet highlights to it, though. That's a really pretty head. - Yeah. - No, that's a really good-looking beer, but I'm not excited. - But looking into haze. - Yeah. - It smells-- - Very nice, almost looks creamy. I'm hoping there's gonna be a little creaminess, but not too much. - Smells a little malt forward. - It's all the way before. - Yeah, it is totally-- - Ah, yeah. - Malt's on the nose. I mean, I'm definitely getting the Simcon Columbus. There's that nice, like, like, resiny, like, hint of pine. - Oh, yeah. - That's all there, but the malt is definitely center stage on the nose. - Mint, I get a touch of mint, or a menthol, or something like that. - I'm sorry, I'll put my cigarette up. - A little bit of pineapple. Malt-forward beers, malt-forward IPAs. This is kind of what I want that to taste like. I mean, smell like. I'm just smelling this right now. - This is an IPA. - This is supposed to be an IPA. - I know, 7.6%. - It smells like it's gonna be a double IPA already. - Yeah, yeah, it does, but for a malt-forward one, that's kind of what I want it to smell like. It's super big on the caramel-y toffee malt. Can I start talking about the flavor 'cause-- - Yeah, go ahead, go ahead, go ahead. - Of the malt-forward IPAs that we've had this evening, this is my favorite, because it comes across dry in the finish. - Oh, that's good. - Yeah, this is actually a little bit more balanced, I wanna say, than the last couple of months. - It's not a sweet bomb at all. - Yeah, it's not a sweet bomb. - No, the nose is very misleading. - What? - Like, it's definitely kind of sweet up front and then it fades really quickly. - Yeah. - It's by comparison to the other ones that we've had this evening. - All I can offer is because that's what it makes me do every time I take a sip. - It's very sticky. Colombus hops are so sticky. - It's super sticky, but I do love the flavor of this. I mean, it's like chewing on a hop cone. It's very-- - I like the resin hops, you know, it's resin-y and present. - I really like the mouth feel on this one a lot better than the other hoppy beers that we've had this evening. - What's it like? 'Cause I don't wanna describe it, so I'm hoping you will. - There's something about the dryness that really helps to round this out for me. That's what I, that I'm enjoying about this. - The big, round, creamy. - It's mouth filling, you know? - Wow. - There's a stickiness to it. - Okay, you want me to stop? - I mean, I can stop talking. - So to me there's, I just have to say, to me there's-- (laughing) - To me there's just sexual innuendo, that's all there is. - Okay, okay. So tasting this, for me it's very much resin-y hops. I mean, there's a lot of-- - But not too sticky though, like the resin-y hops-- - I'm gonna come. - But not overpowering. - Right, right. - It's like the top layer of flavor. - Yeah, it's like pines, pine cone, maybe-- - Lots of wood. - Yeah, but imagine-- - It's like a lumberjack lesbian in the forest. - None of you guys are good right now. (laughing) No, so if you got like lipton iced tea and made an extra strong batch of it, almost like a lemon iced tea with sugar, like sweetened tea. - Okay, you know, that black tea that everybody drinks at fucking barbecue restaurants. There's a little bit of that there with the resin-y, pine-y hops. - Yeah, there's like an herbaceous tea thing that's going on. - Right, I totally get that. But with that comes a little bit of the same sort of astringency. And I think that that's helping dry out the end, because aside from just being not a sweet bomb at the end, like you don't feel a bunch of those sugars or taste a bunch of those sugars, you get them astringency that comes with that, that really helps this be good. Like I don't get sad every time I swallow this. Like I don't feel like, I don't feel like the next swallow is going to be a struggle. You know what? - Like everything else. - I just- - I said nothing, fuck you, I said nothing. - I've been to so much therapy for this. (laughing) And these guys- - Really not enough, not enough. - I bring it up a lot of old shit with me, and I- - You need to go to a physical therapist. So that's a masseuse with a hand job ending, and I'm in. - I will say right now, like bar none, as much as I've enjoyed the other beers, not necessarily for what they were, but for the beers themselves. This has been my favorite so far. - This is really good, I think. Even- - But you're not in a station with the bad news. - I think this is really good. I mean- - I have a hard time calling it just a regular old IPA. - Me too. - That's a double IPA quality to it. - It's that weird in between. - All the beers that we've had this evening have all had that sort of double IPA quality. - Style-siggly sauce! - But regardless of labels and styles, this is still just for the taste and the aesthetics, and the aroma alone has been my favorite. - Agreed. It seems like they're really into making super multi-IPAs over there. - It could be in. - That's fine, I mean, if that's a regional flavor, that's great. - And this one I think is the most crossover because it's a very balanced beer. It's super easy to drink for as much malt and hop that it has. I'm enjoying this. - I know we have one more beer left, but I just feel kind of all the way disappointed by every single beer we've had. I am not that soft. - You can blame Andy Richter for this. - I'm gonna have to go home and, you know- - Under a watch cone and again. - Review some beers, quote unquote. - And by myself. - Okay, so, just so you know, this is half of the stuff that he sent us, he also sent us a bunch of perennial stuff, too. - Oh, so I should be ready to be disappointed next week. - He's only halfway funny, too, son of a bitch. - No, he's not the- - Andy, I appreciate it. I've liked these beers. - Yeah, of course you do. - Do you guys have- - I'm just a lush, though. - Any idea how hard it is to host this show? (laughing) - Any idea how hard it is to work with you? (laughing) - That's, I was gonna say, I'm fair enough. - I've done both of those things for nearly 100 weeks. So, (laughing) I'm really enjoying this, though. - What? - Of the beers that we've had tonight, I feel like this is the more masterfully crafted one. - I don't like it, it's not a nightmare to me. - I agree. - What is it to you, Anastasia? - Sadness? - What's a double IPA? It's a really multi-double IPA. - It's not even a double IPA. It's like a really shitty American version of an ESB. - No, no, I can't. - I don't say no until you really think about what ESB stands for, it means. - No, I get it, I get it, but I've also had a bunch of ESBs. - Sure, but how stylistically on point have those been? I'm not saying that this is stylistically on point. - It'd be like an extra Simco, better. - I, you know, I mean, when you're talking about an American interpretation of an ESB. - Exactly. - That's, I totally see what she's talking about where this kind of goes into that territory, but this is a weird tweener, kind of beer. It's definitely not full on IPA. It's not quite a double IPA. It's malt forward, so there's still that ESB-ish kind of thing that's going on. - Come on, guys, let's call it what it is. A weak barley wine. - Yeah, no, no, no. - A weak American barley wine. - No, no, what the fuck is wrong with all of this? - This is all the way Bigfoot, but with extra, like, less-- - Bigfoot fucking sucks. - Hey, hey, hey, hey, watch your mouth. Bigfoot is like my favorite double IPA. - Hey, hey, hey, hey, hey, hey, hey, hey, hey. Bigfoot is the worst beer out of the world. - Whoa, what a mess. - Whoa. - I hate Bigfoot. - But that doesn't mean it's a bad beer, just 'cause you fucking hate it. - Well, just 'cause you guys like it doesn't make it the best beer ever. - Your racist against Sasquatches. (both laughing) - Yeah, let's just move on. - Can we just move on? - This is awful, you guys saw. - We're gonna move on to a final beer, which is I am become death. I am become death is a wheat wine from Second Shift Brewing Company. They're the ones who made the art of neurosis. - That's a collaboration. - And this is a collaboration with the STL Hopps from New Haven, Missouri. 10.5% ABV brewed once available in bottles. - STL Hopps Supreme Overlord Troy Meyer developed a recipe for this wheat wine. - Dude, it's totally jacking my name. - I know, Troy Meyer, Troy Meyer. You guys should fuck. Troy's recipe-- - Or fucking fight. - Or, I mean, if it happened at the same time. - Thank you, Michael. - What's the difference, really? - Okay, you know those dose. - Yeah, you guys get to fuck like mantises? Okay, so that's Troy's-- - Fuck fight. - Fuck fight. Troy's recipe is back loaded with Cascading Centennial Hopps to give a big citrus punch to the spear. Enjoy it now and get a hot bomb. Would you expect anything less from Second Shift? Or you can let it sit for a long time and let the malt shine through. Which is probably another thing you can accept from Second Shift if you go by the art of neurosis. - Yeah. - Why are you making those sounds? - 'Cause I hate everything. I'm sorry. I'm really grumpy. South biased student, I hate life. - Oh, please don't remind me that. - I really am so happy that I don't work in a bar like you guys. That's just-- - Thank you for frequenting my bar. Can I pour you a live vocaf or Guadalupe, Texas, honey ale? - I don't, but you can pour me an ale. Actually, one of the last times I was in your bar, I had a half. - Do you know how much time I would say if I used that intro on everyone? - Wait, wait, wait, how about this? Can I have your Ipa? - No, don't ever fucking call it an Ipa. - Jesus Christ. So this, I am become deaf. - Looking at it, it's murky. - It's murky. This has got the best head of any beer that we've had so far this evening though. It's about a-- - More water. - And it's just sticking around. It does look like salt water. - It does, it's like this weird murky, amber, brownish, golden highlight. It's like all the colors all at once. - Oh, I give it a little more credit. It's a little more like burnt orange than-- - It's good looking, don't get me around. Like it's a really pretty beer. The head is medium to large bubbles and it sticks around. - It's slightly-- - It's gorgeous. - It's slightly yellowed head. - Yeah, some legs, not really legs, but more like foam legs, sea legs. Would you call that sea legs? - Lacing. - I like sea legs better, but lacing-- - Considering they classified as a wheat wine, legs is totally appropriate. - Hey you guys, let's smell this. - Do you like malt? - No. - Oh wow. - Weird right, malt and alcohol. - Can I have a moment please? I just wanna let y'all know. Another beer is a time to learn and a time to share. Fuck malt. (laughing) - Okay, malt for beers. Fuck, fuck, fuck, fuck. - Well you gotta admit, granted it is, it is a malt wall up on the nose, but it smells really, really pleasant. - It smells delicious and delicious. - Everything from like, everything from like, toffee to caramel. - I always get cotton candy out of wheat wines. - I can see that, yeah, absolutely. - There's always some type of cotton candy thing going on. - I wanna put it on my body. Like it smells like a robe. - Yes. - Like a fluffy, cloud robe of malt. - So there are very few wheat wines that I smell that remind me so much of barley wines. Like this, I mean, it smells like a very well done barley wine, but with more wheat, I guess. - The last beer I drank that smelled almost identical to this, at least had a lot of really, really similar characteristics. It's one from Deep Ellum up in Dallas. Numb Comfort has a body and a emulsiness, almost identical to this. - That's more-- - It stands the bourbon character-- - Technically, I don't know American barley wine. - Yeah. - This one is technically becoming deaf. (laughing) - Okay. - I get a spice note out of it as well though. There's also-- - Yeah. - There's something kind of white pepper. - It smells like wheat. - And allspice or something along those lines? - It's really hard to nail down what it smells like. - It smells really good though. It smells like wheat concoctions, like spun sugar almost. - Have you been changed? - Hey, John, can you edit out so she just says sweet cock? - Yes. (laughing) Sweet cock. - It'll be so funny. - She would really do that with minimal prodding. - Prodding with what? - Is that in cock? So this is tasting to me a lot like baked pears with brown sugar, a little bit of baked peaches also. There's a lot of baked fruit notes that I'm getting out of this. - And fucking grain alcohol. - What? - Like a spicy-- - It's like sticking my tongue to the roof of my tongue. - Yeah, there's a burning. There's just a-- - Yes. - I kind of feel like every time I see the word wine in the beer style, I'm expecting to get like clobbered by it. And I'm okay with that. - Yeah, me too. That's why I'm not really bothered by the amount of alcohol here. There's a lot of alcohol here. - It's 10 and a half. I mean, it could be more like fusily for 10 and a half. - Sure. - It could be worse. - It's definitely very sticky and very sweet. That is a very, I would definitely go with that. - Marshmallow fluff is another thing that I'm picking up right now. - Okay. - I'm not bothered by the alcohol and the sticky sweetness on the marshmallow. I guess for me, for some reason today, I'm like a style Nazi. - You almost never are though. - I know, and for some reason, I just have this idea in my head that these beers are supposed to be stylistically awesome. And this wheat wine to me is more hoppy than I feel a wheat wine would typically be. - Sure. And again, I think that goes to what I said earlier in that this tastes to me more like a barley wine. - And a American barley. - Yeah, an American barley. - Like this is not, I mean, I wouldn't put this on any radar. - Wheat wines, I usually get a lot of tea notes from the flavor. Here, I'm not really getting that. I'm getting a lot of alcohol. - From wheat wines, I usually get, like I said, like you said, a tea-like flavor. I get a really subtle, more slow-burn sweetness. I don't get this kind of, ooh, that's sweeter. Ooh, that's really maltier. Ooh, that's really hoppy for the malt. And this is just, I don't know. - Stylistically speaking, this doesn't deviate very far from what I would expect from a wheat wine. - Okay. - I mean, it's still hitting the main points. I mean, it's a huge-- - Yeah. - It's a huge-- - Big, yeah. - I mean, to me, any type of barley wine or wheat wine, well, more so with a barley wine should be an equal dance between alcohol and malt and hops. And the parts of this that I get, I mean, there's definitely alcohol here. That's certainly present. - There's a note that's kind of similar to when you order a cocktail and they take an orange, they burn some of those oils onto the surface of the-- - Totally. - There's a little bit of that there. - I'm enjoying this, and I think it's gonna get-- - I really like it. - I think it's gonna get better as it warms up. There's a little bit of something that's like marishing a cherry also, just a very slight bit of that there. There's just a twinge of it, but I still get the cotton candy that I normally get out of wheat wines. It's not as prevalent here, I think is maybe some other ones that I've had, but there's definitely still that note that's present for me. - Yeah, I'm trying to put my finger on that bitterness because there's a very big bitterness to this, and it's a very specific bitterness, but I can't, it kind of gets close when I start talking about burning orange oils. - Well, that's it. It's Angostura bitters is what I'm getting. Like, right, it's that same thing. I mean, it's an orange bitters is essentially what Angostura bitters is. - Right. - It's just a little bit heavy, and maybe that's, you know what? When I have Angostura bitters, I had never really paid attention to what that flavor is until very recently when I kind of got back into mixed drinks and cocktails and things like that. It's just orange rind in a very sharp alcohol bite. - Right. - And that's this. - But there's a little bit more to it than that. There's like a juniper quality to this maybe also. I don't know, there's something in there that's adding spruce. I think I'm getting a little bit of spruce out of this. - Yeah. - When Cascad and Centennial are both definitely going to add that sort of characteristic to the spear, and that's, you're definitely getting it from the hops. There's no other plastic possible to be coming from. - Right. Sure. But there's something to the way this beer is done. I don't know if it's something being expressed by yeast or something, but there's another herbal quality. Like there's a big herbal note there that I'm having a hard time with, I guess. But this is good. I'm really enjoying this. I mean, I think this is a fantastic beer. - I keep thinking about the muddy nose wheat line and how much better it is. - Yes. - I feel like a big bitch. I'm like, "No, this muddy nose wheat line is honestly better." - I mean, you should feel like that outside of that opinion. - Yeah, sure, but I guess in my mind, a wheat wine is not this assaulting. Like this particular, I am become death that's like assaults my palate, no matter what. - I think wheat wines are a little bit loosely defined. So I think they're a little bit more subjected to the subjective. - Sure, I can definitely give you that, but still to me, it's not like the, you know, the BJCP has like a definitive like wheat wine. - Right, right. - Yeah, categorization, but yeah. - I really haven't seen wheat wines appear except for like within the last five years. - Yeah, it's sort of a, I think it kind of walks somewhere between like a big wheat beer and a barley wine. It's not the best way to describe it. - English or American though, if you're talking about barley wine, like the difference between English and American can make everything. And to me, this particular wheat wine is more American because it has more of that hot presence and that abrasive, high alcohol content malt. - And it's a totally-- - And it's exactly like sea hops like it, what? - You know what I want? I want an English style wheat wine. - You know what I want? - I want diabetes. - Okay, now that you're telling me about English style wheat wine, that sounds pretty cool. If you use all noble hops in it. Or just like a shit load of like EKG and fuggles. - I want a sour beer and a sugar daddy. - Or even for get fuggles, just EKG. - Just EKG, yeah, I would totally do just an EKG. EKG would just totally front load all this really, like herbal, really spicy character. - Just that tea and the lemon, like-- - Oh yeah. - Fuck yes. Oh, okay, oh, somebody do that. Somebody out there do that, I know you're listening. - I know, EKG can go in. - And then send it to us 'cause we came up with that idea. 'Cause nobody's done that shit yet. - Okay, are you guys ready to rank? - Yeah, I'm totally ready. I gotta locked in. Okay, Mike, go ahead and go first. - All right, bottom up, AIPA for number six. For number five, five, we didn't have to. My number five was AIPA, my heart had six. - You know, I hold Schlafly in a very high regard. I think they do really amazing beers. And this is one of those rare misses for them. In my opinion, I did not really like this beer at all. The mouth feel was strange. It just did not jive with me at all. - My number four was the S-L-I-P-A. (laughing) - For you. - You all call it S-L-E-Puh? - S-L-E-Puh. - Fuck you. - All right. - Fuck you for pronouncing it that way. From Urban Chestnut Brewing Company. - That's what they call it. - And fuck them for calling it that way. - They gave us a God on how to pronounce it. - Nope, fuck them. - Nope. - Okay, fuck them. - Okay, go ahead, go, go. - Anyway, again, I'm not a huge fan of citrus jelly candies. And that's very much how this one came across. Strange and overly sweet, not enough bitterness. The schnickelfritz was my number three. I thought that this was actually pretty good. I know that Anastasia had mentioned that there was a lot of grain build to this one. I still thought that the flavor was nice and the mouth feel was considerably better than the other ones that we had had, at least up to that point. My number two was the art of neurosis. I really liked how this one dried out. That really saved this beer for me. I could totally go back and have this again. I don't know how much I would seek it out again, but if it was offered to me again, I'd gladly drink it and totally have a good time with it. My number one was the I am become deaf, at least in terms of style. This one was probably the most on point. Wheat wines for me. That's something I quite enjoy. And it had that cotton candy note and there's just something that really strikes a chord with me with that. That kind of takes me back to my childhood. Those are my rankings. - Cool, thanks, Mike. I'll go next. - Mm-hmm. - What, what's better? Do you want to go next? - No. - Okay, I'll go next then. And for me, I'm going to agree with my number five. That schlafly. - That schlafly. - I'm going to agree with Mike. That schlafly AIPA. Yeah, it was weird. And on and off, I got that acetaldehyde thing going on. And I don't know, it just never quite gelled to me. One second, it was like a delicious, hoppy thing with a honeydew melon quality. And I love that. But then it went to green apple. And schlafly kind of disappointed me there where they usually don't. Number four for me was the stelipa. Fuck you. I like citrus jellies more than you do, but it still wasn't a great beer. It was a good beer. It's a drinkable beer, but it's not something that I'd seek out often. I'd have it at a bar, but not all the time. Number three for me was the art of neurosis. I really like that. A dry, very malt for a double IPA. Fucking right up my alley. I love it. I say it's right up my alley, but for that particular style. Because if I'm gonna have a really multi IPA, it's an IPA, right? But it tastes like a double IPA to me. If I'm gonna have a multi double IPA, it better be dry. Like it better just give the impression of those malts in the flavor and not the sweetness. I like that beer quite a bit. Number two for me was the snickle fritz, which is my favorite sex move. (laughing) - Yeah, yeah. - I don't know, it's not spicy enough. - Well, it's a pretty-- - No, no, the sex move. - The sex move, the snickle fritz. - It's my favorite solo. - Right, if you throw some thyme and some rosemary at a girl when you do the snickle fritz. - Time is always better during sex. - But thyme is money and money, never mind. - It's a few items. - Oh, it is lavender. - It's a few items down the list from the Davis dip. - On the Urban Diction Inn. - That's a finger in a dick hole, and I'm not doing that. Snickle fritz, for me, is a very refreshing Bavarian vice beer. Like I really enjoyed the hell out of it. I thought it was very, very tasty. I wish it had a little bit more body, but eh, you know, there's a lot of things I wish it had more body. Number one, I am become deaf. I thought this is delicious. Like I'm drinking this more and more. It doesn't have any weird off flavors. It doesn't have any weird unappealing things at all in it. I think it's yummy. I like that burnt citrus oil thing going on. - It's getting much better as it's warming up as well. - It's, I gotta say. - Yeah, I'm liking it more and more. - That's actually the cup I've been peeing into for the past hour. - Your pee is like ambrosia. - I've got more for you. - Do it directly into Mike's mouth. - Yes. - So I can taste it while I kiss him. - Yeah, I'm gonna baby burn it to him. - I'm really horny. (laughing) - Well, do you wanna roll that into your ranking in a studio? (laughing) - Okay, every trade, do you wanna give us your rankings? - Yeah, sure. - Okay. Diddles or so? - I hate to follow the pack here, but the Aepa, the Schlafly American IPA is, once again, it tastes good, but it's not an American IPA. It's way too malt-forward. I mean, considering the maltz I use, or I'm sorry, the hops I use, the Amarillo and Simcon Centennial, especially Amarillo has such a pungent character to it that I'm such a huge fan of, and actually downright something that has that hop is very unlike me, but I feel like that's why. There's a big room for improvement there. I'm a little bit too much crystal malt. Just hands down. Number four, I would go with the Stalipa. (laughing) - Ah, you son of a bitch. - Hey, I'm just pronouncing it how it says it on this thing here. - And fuck them. - Yeah, you know, fuck them, but whatever. So, Urban Chestnut, you know, you guys, you guys are doing some all right stuff, and I'll talk about the Schnickel Fritz here in just a minute, but the Stalipa, I will give him this. As much as I was somewhat underwhelmed by the spear, the one thing that I was actually really impressed with is how they pulled the aromatic qualities out of the hops that they used. - Yes. - I couldn't believe that like with like a hop build that included like Mountain Hood, which is probably the bittering hop, I understand that, but like Willamette and Tetnang, they got this like really like fruity peachy sort of character that I was just not expecting. And so it was sort of, it was nice, it was a nice like surprise. - Yeah, the only part where it bothered me more than it bothered to use, I think that a lot of those hops kind of clashed. - A little bit, yeah. - I just outright impressed by what kind of hop character they got. I was reading the hop list for this beer, just I was not expecting that aromatic quality. - Sure. - So, I give him credit for surprising me. So, I'm okay with that. - Sweet. - Number three, I'd probably go with Schnickel Fritz, and it's not necessarily because it's a bad beer or a medium beer or whatever. It's very well made, but I'm not a huge wheat beer fan. However, that being said, considering it beat out a double IPA and an American IPA, or quote unquote, of the two, you know, says something. It's really well made. It's got a great balance to it. I might have been able to use a little more body, but I think it was really, really well done. I kind of like the wheat character to it, and I think that the whatever yeast strain that they use is just very pleasant, it's not super aggressive, and I'm kind of not used to that for this area's wheat beers. But I like it nonetheless, and I could definitely find myself sipping on it, which is more than I can say about most wheat beers. Yeah, unless it's a Berliner vice, but I digress. Number two, I'm gonna go with second ships. I am become death. I really like it. It's a little bit on the multi-side for me, but I think it's really, really well done nonetheless. 10 1/2%, I can't really taste 10 1/2. I could taste a lot of malt, but it's not fusily and crazy and overwhelming, like you'd expect from a 10 1/2% beer. The malt quality is really excellent. It's got a really nice caramel and toffee character that I'm a big fan of, the hop character definitely plays somewhat of a balancing role. I could've used a little bit more hops to balance it out, but that probably wouldn't be appropriate for a wheat wine. It's just kind of just talking strictly from what I prefer as opposed to stylistically. But either way, I thought it was a really good beer, and it was very, very well done for being such a big beer at the same time. Don't know if I'd call it a wheat wine. Definitely steps more to the, I guess you could call like an American barley wine more than anything, but either way, it was very nice nonetheless. And then, of course, number one, second shifts, art of neurosis. Normally, when I get into IPAs, I like lately, especially, I'm really big into like the super crazy fruity, tropical things, you know, the mosaic, the citra, you know, Nelson Savine for some white wine, galaxy. I like that stuff. And so to drop some Simco and Columbus on me and to impress me like that is really something. And those are hops that I respect and I like, but I'm usually not into that like really big, like pine and resinous blast, but it really worked well for this beer, especially considering obviously it was a little bit more on the sweet side of the multi-side for a regular IPA, but it worked out nonetheless. So I was actually very impressed. - Kick ass, man. Thank you so much for your rankings. - Yeah, of course. - Estasia, are you ready? And there you have it. - You can't rate them all five. - You're having so many problems right now with these beers. - I'll go through my rankings really quick, but I just want to say my piece before I get into them. This entire episode exemplified what it is that I personally don't like about really malt-forward beers. - Okay. - To me, all these beers were malt for like every single beer. - Oh, definitely. - Every single beer we had. - We had five beers and they were all very malt-forward. - Well, the sticklefits was even malt-forward with like, malted wheat. Like it had on-- - That's true. - No, like I said. - Well, I don't like malt-forward beers. - Okay. - And then this is a discovery that I'm discovering now. Let's go with that. Let's roll that. - Yeah, okay. - But you know, the beers that we had tonight weren't bad, but they personally weren't my taste and they were also very malt-forward and I also hate malt-forward beers. Wow, I suck. - You sound wasted right now. - I'm just, I'm really, really sad. When I was researching the shows, I was like, yeah, yeah, like every single beer that I researched, I got super excited about. And then we tasted one. And then we tasted the other. And then we tasted another one. I'm sorry, I really didn't like this episode. - Let's see how they ranked out for you. - Number five was that awful-- - Lovely. - Uh-huh, that was awful. Number four was that urban chestnut mess. Whatever that was. - Which one? There were two urban chestnuts at once. - IPA, double IPA mess, stepla. - Stolipo. - Stolipo. - Stolipo, yeah, sorry, that's what you guys call this. - Fuck! - But notice, we all ranked that one number four. - Right, we all thought this was not the worst beer. - Right, but it also wasn't great. - Number three was I am become death and that one I chat on. - Yeah, you hated it. - I mean, to be fair, I hated every single one of these beers. - Really, you didn't like any of them at all? - I didn't, but I'm sad because the beers that I'm also disappointed in myself, but it kind of solidifies the fact that I don't like really mock former beers, like, at all, and these are all that. So then number three was I am become, two was the art of neurosis, just because I had to pick a number two. And number one was the snicklefritz, because I had to pick. Not because I thought they were better or worse. Well, I guess they were worse, so I-- (laughing) I put them lower because I thought they were worse. - Yeah, the thing that I can gather from your rankings is that you thought they were all worse. (laughing) - On a scale from terrible to extremely terrible. - Yeah. - I thought that you'd be mad at me if I said-- - I'd be more than terrible. - I felt like if I said they were all bad that you would get mad at me and I didn't want. - No, well, here's the thing that I understand about this lineup is that they are all melt forward. So if you're not into malt forward beers, you could say I don't like any of these. I don't know that I'd call all of these beers terrible. I think that the Schlafley, unfortunately, is the one that I can say is terrible. - Terrible, terrible. - It's a very badly executed beer. You can quantify that in the off flavors, and you know, it's just not a good beer. - I mean, as much as I hate everything though, I like everything, I give everything a chance. - No, sure, sure. - 'Cause I am definitely an advocate for, okay, yeah, let's give that shit a chance. - Yeah, I wouldn't call, like there are a couple of beers on here, a few beers on here that I wouldn't call terrible because they were executed well and they had good flavors for the sort of-- - But that's what it's like, sort of. - I think with Schlafley, a little rebranding, you could sell that beer. - Schlafley? - No. - Just like some South Austin Brewing Company. - I smelt it. - Oh my god. - Oh, I went there. - Why are you gonna go there? - As someone who runs a, or helps to run a Texas-specific beer bar, I have no comment. (laughing) - Okay, as somebody that has no affiliation, I'll sit in a lot of comment. - This is really awkward. So, what, you said it, I have a lot, a lot. - I don't like Austin, South Austin Brewing. - I see, I remember a Facebook post recently about that. - You know, yes, yes, and I had good reasons for why I didn't like their shit, right? It's not just, I don't like them blah, blah, blah. There were very specific things that I didn't like about South Austin Brewing Company and Austin, Texas. Namely, that they're beer shit. Hey, Mike. - I feel like for this show, like I said, I try not to be the shitty person, but for this show, for some reason, I was expecting more from them, and all of them were just so heavy. - Yeah, I mean, it's a regional palette thing. - Oh, yeah, I guess these are all from the same place. - Yeah, it could be a regional palette thing. I don't know, it's probably in the water. - I'd rather have, nope, I'm not gonna say it. - What? - I was gonna say Florida water, but. - Oh no, no, you would not win. - With that, I just want to fucking close this show up. - Just give me a highlight. - Because it would stay that you'd rather have Florida water, okay, so maybe Saguar City does really think-- - I'd rather have Saguar City for the day. - So where does Saguar City get their water from? - I don't know. - I don't know, but all the other beers from Florida that we've had, we're fucking terrible. - Are they only one disappointed by this show? I have to know. - No, it's okay, Anastasia, it's me. You can blame me. - Oh god, this tray guy is so disappointed. - I'm speaking to Trent Ryan. Hey, hey, hey, speak of the tray. - Thank you for being here, Trey. - Guys, thank you so much for having me. I really, I want to have you back. - I want to have you back. - Sorry we both missed you. - Well, after Anastasia's performance here tonight, I don't know if I'm gonna come back. (laughing) - Starting next week, Anastasia will be replaced by Trey. - I'm just kidding, I love Anastasia. - She's really cool. - I'm really joking. - I don't know how something is both cooling and bitter, I don't know if that's ever-- - That's a pretty man. - That's the perfect part. - And partly why, my friend. - Uh, Mike, thank you. - Thanks for having me. - I appreciate you. - I love you too. - Every, every inch of you. - Someone asked you. (laughing) - There's a lot of those inches. - You're lovely, and I don't think you're fucking terrible. - Exploring and bitter. - I do think you're quite and bitter, but I don't think you're terrible. - Thank you. - Will you please make a beer for me? - Nope. So, everyone, thank you for listening. Thank you for all your donations. Please keep sending those in. Send your emails to info@thebeers.com. You guys are fucking awesome. And thank you so much, Andy Richter, for sending those these beers. - Thank you, Andy. Thank you, Andy. You're not on Conan or Brian. - Kind of. Thank you, Andy. - No, fuck you because you're not on Conan or Brian. - You kind of suck, Andy. - Andy, Anastasia likes Ed McMahon more than he likes Andy Richter. - Oh, Andy McMahon. - Why is I calling her he? - He, I don't know. - That's fine. You're like my mom, Conan's me. - Different second fiddle in her brain. - Send us to Sandy. - I'm not, yeah, so does Sandy, I go ahead and send his money. (laughing) - Or just, you have pay for us to Sandy again. - Okay, okay, so. - Like as verbs. - Next week, I think we might just do like a mix six because we have a bunch of other beers that are laying around, stuff that other listeners have sent us. And then the week after, we'll do the rest of the years that Andy sent us. Because perennial side project, fuck yeah, I'm super in. - Have you looked Anastasia's asshole before me? - You know, yes. - What is Mike? - Michael, have you looked Anastasia's asshole before me? - Not yet. - Good answer. - I don't know about you guys, I've been thinking about it all night. - Yeah, I think we should just all lick each other's assholes to cleanse the palate. Oh god, okay, so we should eat lick each other's assholes. - Right after the ingredients. - Describe what we're tasting. - Dasty-taste. - Like Mike's ass, full of mercapton. - Just shock full of mercaptons. - His asshole is very light-struck. (laughing) - Look, all the human lungs are just good-struck and they're all so... - Yeah, light-struck. - I drizzled. (laughing) - I drizzled that so human lungs. - But it was so fucking skunky 'cause I walk around backwards. - Have you ever hooked Mike in the ass, you probably have to wash yourself with tomato juice afterwards to get all this stinking. - There's only a couple of guys that have done that. - Bottoms down! - I don't think that bottoms up. (upbeat music) ♪ Yeah, but when we notice ♪ ♪ Something growing ♪ ♪ And it was growing ♪ ♪ Things are going to change ♪ ♪ Yeah ♪ ♪ Oh, all rain falls ♪ ♪ Made of manma ♪ ♪ Mountains last month ♪ ♪ And in I say, our dreams ♪ ♪ They say, oh ♪ ♪ Don't know how to get out ♪ - More information on the Beerists podcast, including show notes and pictures, visit thebeerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. Intro music was provided by Ian Butcher in his band Deflated Ballet. Follow him on Twitter at twitter.com/Ian_ Butcher93. I'm John Rubio. Thanks again for listening. (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) [ Silence ]
