- Episode 101 of the Beerist's podcast, recorded February 27th, 2014. Can't you? (upbeat music) - Now don't say anything about Dalmatians, don't talk. - Dalmatians? - Why? - What about Dalmatians? - It's our 101st episode, and we don't need to have - Ah, now I can't think of anything but Dalmatians. - Yeah, seriously, what are you trying to do to Anastasia over here? What do you mean? - I'm Cooella, fuck you bitches. - You're fucking Cooella. - Yeah, I'm Cooella, cool. (laughing) - Nope. - Ah, geez. - That just didn't work at all, nope. - That's where my head's at. - Your head's in an orange sack. - Yes. - It looks really good on you. - Do you guys always have to talk about my orange beanie when I wear it? 'Cause I feel like you do. - Yes. - It's like you got left on shore leave from Steve Ziasu's boat. (laughing) - It's so that he can find me when he comes back. - I feel like she just kind of bought an entire hipster outfit package from Urban Outfit. (laughing) - It was the grab bag. - You're the one wearing that fucking vest shirt. - No, it's a grail sock cardigan. - Okay, the cardigan, sorry. I forgot what kind of hipster you were. (laughing) - Is that an army t-shirt underneath it? - Yeah. (laughing) - It was my dad's. (laughing) - Yeah, yeah. - That's last hipster, right? - Yeah, yeah. - Totally less hipster. - But your dad's like the shame. (laughing) - This is my deadbeat dad outfit, okay? You wear it well. - For me, just not trying. - Yeah, it works. It works on you. I'm John Rubio, and with me today, Grant Davis. - How are you, Grant? - Well, I'm doing less good. - Why? - This is the first time you guys have made fun of me on this show, and it-- - Totally. - Yeah, I'm pretty sure that's not true. - This episode. We also have with us. - Anastasia, Urban Outfitters, hipster expansion pack number three, Kelly. (laughing) - Wow, well done. That was actually well done. - Thanks. - Yeah, there was a serial I was eating that sent in two fucking box stops for a free hipster, and Anastasia came in one of those boxes. That's how we met. It was really sweet. - You're so panic. (laughing) - Mike Lambert. - Okay, Mike. - Yeah, hey. How are you? I'm good. - Hey, he's still alive. - I am. I haven't killed myself yet. - That was really disappointing. (laughing) - I'm kidding. For this episode, we also have a fifth person here who is a guest because, well, me and he's a good friend of ours, and he's supplying most of the beer for this. Fuck yeah. - Hey there, Nick Dallarosa. - Nick, how you doing, buddy? - Awesome, man. Awesome. Thanks for letting me be here. - Dude, thank you for fucking offering to bring all of this Cantillon. That's the show we're doing, this Cantillon. And Nick has been saying that he's been trading for all these bottles to try to convince us to do a show. - Yeah, I've always wanted to be on the show and y'all wouldn't let me. I figured maybe if I just throw a 200 bucks in your head, y'all, that maybe I can buy my way in, so it worked. - It worked. - You're easily bought. - Sort of. - Easily. (laughing) Just $200. - Yeah, but yes, Cantillon, I'm super fucking excited. Cantillon is one of my favorite breweries in the world. I think it's one of the best breweries in the world. - Agreed. - Amen. - But before we get to that, I have a little bit of housekeeping to do. - A lot of bit of housekeeping to do. - Okay, yeah, so we skipped emails and donations and iTunes thanks for the last couple of shows, and then we have a little bit to catch up on. This isn't all of the stuff that I got. We're going to continue this stuff next week too. - Cool. - First email this week is from Tom Nierdadka. How do you fucking pronounce that? - You pronounce it just like Mr. Edward. - Nierdadka, Tom Nierdka writes, "Hey, beerists, you guys do a really good job, but I got some beef with you. I got a nice $7.00 hunk of truffle tremor on the recommendation of your show. I really like Sargent Pepper, so I figured, yeah, why not? Well, it turns out an aged version exhibits few of the qualities you guys tasted. Believe me, I looked for and wanted a young version. The mature was very stanky even after airing it out, and I was only able to taste some of the subtle notes in the middle flaky parts. The rest was stanky, ammonia, toxic, foul tasting, and I really couldn't stomach it. Just feel it's important to clarify the differences between young and aged cheeses. Maybe do a side-by-side or talk like we're going to go back in time and do that show again. Maybe do a side-by-side or talk about the other potential qualities, because I don't know about you guys, but I wasn't ready for this cheese. - I feel like you got a bad slice. - I think so too. - It sounds like it. - I've never tasted ammonia. - No. - In any humbled fog, anything, or any cypress growth chef, anything. - Yeah, that could be spoiled. - Also, I feel like he thought this was an episode of The Cheesest. (laughs) - We never purport to be experts on cheese. - You know, we did one episode on cheese, and we're big cheese fans, but yeah, we're not really experts on it. And I've had really well-aged slices of truffle tremor, and it's fucking fantastic. - Yeah. - I think Mike is right. I think you had a bad slice of it. - Hey, cypress growth, anytime you want to send us some more cheese to do another show like that, you know, we're easily bought. - Also, apparently you owe some to Tom Nirotka. - Whatever his name is, look him up. He's probably an Eskimo. I don't know if that's an Eskimo last time. I don't know if that's, you call him Eskimos anymore. - Oh, a low hauser. (laughs) - I really don't know where he's from. - He's in a prison inside beer. - I'm sorry, Tom. I appreciate your email. The next email is from Juan Lopez, and Juan writes, "Bierists, I write this after having "a couple of beers, double DBA and brown sugar." Awesome. I noticed when pouring the brown sugar that there seemed to be a lot of sediment in the glass. However, the first beer I had from the six pack was about a month ago, and the pour was clean with no sediment at all. This also happened with Green Flash's West Coast IPA. I bought two four packs and drank about two every week. The first bottle I opened poured clean with no sediment. However, by the time I got to the last bottle, I noticed a lot of sediment floaties in there after pouring it. Any idea on why this happens? Is it just what happens to certain beers after some time? Or is it rare occurrence? Sent from my iPhone. (laughs) - Thank you Juan Lopez for letting me know you have an iPhone. We might know that guy. - No, that's not a guy that we have. It's a different Mexican altogether. So I don't know. It seems like he was getting more sediment over time. - I mean, that sounds to me like an issue with the bottling line or something else that was going on with the actual packaging of the beer. - Maybe? - If it's pouring clean on one and then not the other. But I mean, there's always a chance that there could be some type of sediment at the bottom that maybe settled over time and just stayed at the bottom and maybe the other one's got agitated or I don't know, I'm drawing it straws here. - Could the mixture potentially, like as it's aging, have like a breakdown process that occurs in the bottle? - Possibly. - I have no idea. - Guys, guys, this is real simple. It sounds like a personal problem. (laughs) - Juan, I don't know. I don't have an answer for you. I'm pretty sure Anastasia nailed it. - Thanks. - How do we find out about this? Like I don't fucking know, is this? - I don't know. We don't know all the fucking answers here. - But we also don't know all the factors surrounding each separate pour. - True. - And that's very important. - If this keeps happening over and over though, it sounds like maybe, I can't believe there would be bottom of the tank and he's getting drugs on the very last bottle, but it sounds like he's drinking them too slow, really. - Yeah, that's an issue. - If you're buying two four packs of IPAs, you're drinking one every two weeks. - You need to drink that shit. - Yeah, what are the quickness? - What are you doing? (laughs) - Just drink everything quickly. You won't have that problem. - Yeah, totally. Maybe his glasses are just dirtier and dirtier in his house. - We're just blaming him. Maybe you were eating some Cheerios. - All the bottles that he mentioned aside from the double DVA are just getting worse by the second. So just hurry up and drink that shit. - You know, I love this. You're falling behind on beer and on life. And I'm very disappointed in you. I'm kidding. Thank you for your evil one. Look from Omaha, right? Hey, Beerists, just finished listening to the Chocolate Beer episode while driving with my wife for a little weekend getaway. Fucking someplace that's not home. Just had to say that I'm glad I'm not. Glad I'm not the only one that got the bell pepper taste out of boulevard's chocolate ale. I thought I was going crazy since people kept comparing it to you who. I actually had them on tap today and I had to say it was much better and actually tasted much more like boozy chocolate. Also after hearing the discussion of Southern Cheer's chocolate, I wanted to ask if any of you were able to try their warlock that was released this year. It's basically a stout version of Pumking that I thought tasted almost identical to Pumking but with more dark roasted multi-flavored. That's all I have for now. Love your show. Keep up the good work. It's funny that he mentions that he had it on tap and it was a lot better. Right. I totally had the same experience just two or three days ago where I went to salt and time. They had it on tap there. Oh, cool. And it was delicious. Completely different than the one that I had in the bottle. The one in the bottle totally had that green bell pepper bullshit flavor. But the one on tap was noticeably better. I've actually had that experience with a couple of other releases of chocolate ale. Yeah, the last two releases have been better on tap each time. I have to agree with Mike on that. I had it at a salt and time. The night Jake Maddox put it on. Oh, cool. When we were having dinner. And I just recently had it at a bottle at Jester King, somebody brought out. And I have to say that it was not my favorite beer but I did like it better on tap than I did from the bottle. Yeah. Thank you Luke from Omaha. I hope Omaha's doing good things for you. Did anybody have any warlock? Oh, for fuck's sake Michael. (laughing) Pointing out my flaws and forgetting the rest of this guy's question. Yes, no, I actually haven't. I haven't either. Yes. You have? What do you think? I liked it. Seventh tier, I like warlock probably more than I like most of their beers. Okay. Some of them just really, really too sweet for me. Right. Warlock was not, I don't want to say horrible or as bad 'cause they make good beers. I just, they're just too sweet for me. The creme brulee was just way too much. You could smell it two tables away. It was so, so rich. We mixed it with some ice cream and tried to bring it down a little bit and it came out pretty good. That's the only way I could really, really enjoy is I had to mix it with some ice cream. Make it float out of it and just say, fuck it, it's sweet. I'm just gonna lose a foot on this. Yeah, it was actually sweeter years before this. Like it was sweeter last year than it was this year. It seems like it's gotten a little bit more hoppy and a little bit more less sweet. Yeah, then it was last year. And I can't even get into it that much this year without mixing it with something. Well, thank you guys for your emails. If anybody else has an email to send me to send me specifically. Well, I mean, yeah. Us, I mean us. Doing it at info@thebearest.com. And the stage is still awaiting dick pics. True. Nobody send any. That goes directly to me and I don't want dick pics. So the next thing I want to do that I want more than dick pics is I want everybody out there who hasn't done this yet to do this. To go to the iTunes music store, do a search for the bearers and give us a five star rating and write a review for us. That helps us out a lot. And I appreciate it so much that I will thank you for it on the show. When you write that review, I could see your name and I can thank you specifically for that. We get a lot more listeners that way because it bumps us up to the front page of our category in the iTunes music store. It's super helpful. And the first person to do that this last couple of weeks was Luke51034, that's his birth name. And this is the best beer podcast available, a show that's not just great for seasoned beer nerds but also newbies. It's also easily the funniest podcast not listed in the comedy category. Thank you, Luke, I appreciate it. Strong Bird X spelled without vowels says-- - Except for the eye. - Yeah, yeah. - So just missing one vowel. - He likes one vowel more than the other. He says beer should be fun and these guys are clearly having fun. The reviewers are all experienced and they seem to be getting better as the show goes on. Thank you, Strong Bird X. - Damn right, it's just we're getting drunker as the show goes on. - Yeah, you know, Old Man Eaves says I've enjoyed good beer for a while but these episodes have opened up a whole new world of possibilities. Of course, I'm now headed for financial ruin and I'll be 50 pounds heavier in a year but it'll all be worth it. That's what I keep telling myself, Old Man. - Remember those personal problems that Anastasia was talking about earlier? - Fuck you, I've got the same problems. Is that our fault though? - I mean, I've got like 150 extra problems and most people do. (laughing) ♪ It's a whole real world ♪ - That's not a new cirrhosis problem Rubio. - I don't know which is where it says, Mike making me feel like a fat lump of shit or you're singing, Mike. - Okay. - Probably me. - Anastasia, you've been a fucking perfect pearl of personality. (laughing) - Anderson White is the last person I'm gonna thank this episode for his review. And since that's great for anyone who loves beer, someone's starting to get into the craft scene, a great resource. If you're on the look for new beer, I find a lot of new beers and even breweries that I've never heard of are passed up from this show. Thank you for the beer and the dick jokes, keep up the good work. - I like how he capitalized beer. - Yes. - But not dick jokes. - You know exactly. - Whatever, I mean, everybody's got different walks of life. - What? (laughing) - Okay, so, Anderson, you're a beautiful person. Anyway, donations. - We got more donations. - We do. What you can do to help this show, aside from doing the rating review thing, sending this money, super fucking helpful. We finance this show from our pockets. And, you know, sometimes people like Nick over here will bring in open fucking shit ton of beer. And that's all really, really fucking appreciated. It costs us between $200 and $300 a month to do this show. Costs mainly me and Anastasia, because these other fuckers don't put in anything. And-- - I don't eat it to the show before. - You know what? - I mean, yeah, $40 in two years is perfect. - I've attended the show before. (laughing) You know, we both lend our glowing personality. - You haven't paid me enough to talk to me. (laughing) - Donations, I gotta thank Jeff Apple. Thank you, Jeff. Blake Arias, thanks Blake, Blakey Cakes. I fucking love his cake balls. They're really good. - Oh, nothing. - Cake balls. - Okay, Paul Gregory, thank you so much, Paul. Juan Lopez, dude, fucking double dipping. - This one's with this email? - Yeah, well, I might be the same guy, I don't know. Juan Lopez, I'm gonna assume you're the same Mexican. If it's two different Mexicans, awesome. I like both of you guys equally. - Right, we may know them both. - Yes, Stephen, Stephen Zylonka. I don't know if that's how you pronounce that, but he gave us 50 bucks. So I will pronounce it however he wants me to do. - It is Stephen Zylonka. - Exactly, Stephen Zylonka. I just send me a fucking correction. I'll work on it. Jeffrey Younger, thank you so much. Robert Harrington, awesome, thank you. I got a reoccurring donation from Vincent Dominguez. - Vincent Dominguez. - Awesome, nice. - I can hardly talk today. And Joseph Sibley Bridges also sent us a reoccurring donation. - Ah, the youngest of the bridges. (laughing) - Thank you guys so fucking much. And all these guys actually sent us notes congratulating this on our 100th episode. - Nice. - And the recurring, 'cause that's what we want. - Yeah, so the way you send donations. - I mean, we want all donations. - Good point, so the way you send donations is you go to thebearest.com and on the left-hand side of the page is a PayPal donate link. When you click on that, you can send us money, right? Send us five bucks, 10 bucks. Really helps out with the show, but to super help out with the show, click on the little box that says reoccurring. And what that does is the donation that you send us, it'll automatically send us that same amount of money once a month. You don't have to do anything else. You're a patron of the show, you're super fucking helpful and we love every inch of your body. - Especially your cake balls. - Especially your cake balls. Thank you guys so much for doing that for us. Let's get to our beers. Can't see on. So we've been trying to get this show together for a while and two previous times fucking failed miserably, but Nick swooped in and was like, "Fuck yeah, I got a bunch of bottles. Let's do this." And we said, "Yes." - Yay. - Yay. - Yeah, fuck yeah. Can't see on's a small Belgian traditional family brewery based out of Brussels and was founded by Paul Cantillon in 1900 and is notable for its lambic beer. As of 2011, the owner is Jean-Pierre van Roy, fourth generation brewer Cantillon. Since 1900, the only major change has been a shift to organic ingredients in 1999. In the traditional labic style, beers from two thirds malted barley and one third on malted wheat made of that stuff are spontaneously fermented and open topped attic mounted vats aged in oak, blended from different batches and ages and bottled and then re-fermented for a year. Half of the brewery's production is Guza, once a year a batch of creek is made. Perfruit flavored beers, empty oak casks are filled with various fruits and macerated for three months to dissolve the fruit. For most of the beers, young lambic is added to supply sugar for fermentation. Cantillon has long been the only remaining brewery within the severe Brussels. - Yeah, have you seen that fucking city? - Nope. - It is a dump. It is a fucking shithole. Brussels is a shithole. - Is it like polluted? - It's just dirty as fuck. - And all that stink is just going into this beer? - It is. - It's an open air. - Yeah, it totally is. - Well, something good is coming from that. - It certainly is. All of those things are true. - I'm in. I mean, as long as they can bring it together for this, I'm good. - Have you ever like walked down Runburg? (laughing) - Runburg is a street in Austin where all the hookers live. - We need to set up some breweries in Detroit right now. - Yeah, brewed with 100% crack. - We're gonna just get into these beers. Guza 100% Lambic Bio is our first beer and this is a year round offering available in bottles and on draft and all the bottles that we're having today are 750 milliliter bottles. The first five of which we're lovingly donated by Nick. Thank you, Nick. - We love you. - Thanks guys, love y'all too. - And this beer, we don't have any like ABV information about any of these. Do you know any of these ABV? - If you can read the bottle. - Yeah, they're all five. - Are they all five? - The ones I brought. - Yeah, yeah, yeah. - The ones, most of these beers, most of the beers that Pantheon makes are from the same base. It's the same Lambic base that these are all other beers with the exception of a couple of them and we'll get into that later. But in 1999, the Pantheon brewery decided to go back to its roots and he certified organically grown cereals only. Since we need Lambic from three different years and this is them writing it. Since we need Lambic from three different years in order to make the Guza, we had to wait until 2003 to present you with a first bottles labeled Echolable certified by Echocert. Why organic in these times when some farmers who are conscious of the poor state of our environment and our soils have decided not to use chemical fertilizers or pesticides, the Pantheon brewery wants to support this agriculture by using organically grown cereals for its beer. So again, it's a Guza, right? So it's a blend of three different years of Lambics essentially. - Right, one, two and three year old Lambics. - Yeah. - God, and it smells like heaven. - I know. - If heaven is a hooker's butt farts. - I'm in. - This is a hazy golden color. Really effort vest and very white head. - Kind of peachy. - Yeah. - And it smells like a hooker's butt farts. - Yes. - Also a little bit heavenish. - Yeah, both of those things are synonymous though. - The head on this is roughly a pinky fingers that dissipates fairly quick. - Yeah. - And smells like a tiny bit of apple. - Yeah, there's a little bit of like granny Smith apples, not really acetaldehyde fake apples, but granny Smith, fresh granny Smith apples. - Really sour peach and apricot. - Yeah. - There's a little bit of a sulfuric hit that I get in the nose also. - Definitely. - Lemon, I was getting kind of this rubbery asphalt, kind of like tar, like this oiliness to it. - Yeah, something between there and mushroomy. I don't know, there's a. - Mushroomy too, yeah. - Yeah, there's a rotten wood mushroomy thing coming through. - Pre-chute hay. - Pre-chute hay? - Yep, yep. - Then it's just hay. Like, behave before it's chewed. So with that, you're just saying that all hay is pre-chuted. (laughing) Unless it's post-chute. - I'm sorry, post-chute hay, post-chute hay. (laughing) - The oily aspect is gonna be from the one year that the two in the three year old lambics are devouring its sugars, but the younger beers contribute the oily aspect that you get. - And not oily in the sense of like drinking olive oil. - Right. - But a slicker. - Yeah, it's got like a slicker mouth feel and more of, I don't know, there's an oily quality to the flavor of young lambic. I've actually tasted that before. - There's a bit of a lime rind note as well. Sort of a aqua velva sent to, kind of reminds me of like going to a hair salon in the '80s. - I can totally see that. - Five Als as soon. - Yeah. - Pre-chute, a pre-chute. (laughing) - Pre-chute that would look like that. - Yeah. - You can't, I never say this, but fuck you. (laughing) - Edit that out. - Yeah, no, yeah. Put that to your back. (laughing) - There's so much going on in here, like a minimally quality to the mouth feel and to the acidity. Like we're all just drinking this now. - Oh, we are? - Yeah, I wasn't. I've been checking everybody out, drinking this. I'm drinking this shit out of this. The one time I fucking held back. You know why? - For real. - I always assume you're the first one to jump into the pool of booze, but this is fucking delicious. Like it is so brightly tart and it's got a bitterness like lime rinds, like somebody was saying lime rinds and that's exactly the kind of bitterness that I'm getting out of here. - This is one of the least super tart and funky bottles of this that I've had in a really, really long time. Normally the sour tart aspect of this is so pronounced. I really get just a hint of that in comparison to some of the other bottles that I've had and I looked at the bottling date on this one and it was from June 2013. - Right. - So it's really not that old actually. This is one of the younger bottles of this that I've had. - I think this tastes incredible on the front end and then the back end I think is kind of terrible. - I like the back end too. - It's this metallic like battery acidy kind of washed like sharp lemon rind thing that you're mentioning. - Let me break this down a little bit because I've been thinking about the back end of this and it finishes to me like, have you ever had like a lime popsicle, like a Mexican lime paleta? - No, Senor, fucking asshole. - I know you have neck. - Yes, yes, yes, yes. - Yeah, yeah. You have really had one in that pyramid you lived in back when you were a man. (laughing) - Before the little Mexican guy was pushing the little cart with the little bell, not fancy with the engine or anything. - Right. - Just cut off fashion legs. - Yeah, it's been pulled by a burrow. But those things are pretty much lime juice with a little bit of sugar, a little bit of salt and some water and there's like lime zest in there too it seems because it's a very, very bitter sour. - I get that and the popsicle stick as well. Like that would pull the popsicle stick toward the end. And then there's again a mushroomy quality to it. Very fungal and woody. And I love that about the ending. I mean, I can see how you find it weird, but I fucking love that flavor. - It's nice on the contrasting the beginning of this. Because the beginning of it tastes bright, then the back of it, if you don't like that, I could see how, why you wouldn't. But it's a complete 180 from the way the beginning of this is going. So for balance, it's kind of fun. - I get that metallic thing to a very slight degree and normally I'm pretty sensitive to that. But in this particular bottle of this, it's not bothering me and it's not as pronounced as I normally find it. - Right. - I've had some other bottles of this that were quite a bit more sour and quite a bit more tart and had much more substantial metallic note in the finish. - Sure. - But I don't see anything wrong with this particular bottle of beer. This is one of my favorite bottles of this goose that I've had in recent memory. - Well, it certainly goes down as my palette kind of acclimates, but I think initial impressions and this being our first beer, it's a bit of a shock to my palette and it feels kind of thick. Like thick isn't necessarily the right word. - Of course. Okay, of course. - Of course. It feels like it's actually grating it. Like there's kind of granules at the back end. The sharpness is so pronounced, at least initially it was for me. - I could totally see that, yeah. - Also kind of a little bit salty. - Yeah. - Oh, definitely. I could definitely get a salt component out of this. Is anybody interested in having any dregs of this? - I think I'm good. I think every time that I've had dregs with Canton, I've just been disappointed. - I'm going in. - Because for me and my experience, it starts out very sharp and crisp, but when the drugs, but when the drugs, (laughing) - When the drugs get going. - Oh, you caught my ear. - When the dregs are introduced, it softens it up and makes it a little bit more mushrooming, in my opinion. Okay, well, I'm going to try mics. - Yeah. - I really, really tried to secure a lambic basket, 'cause that would have been really, really nice. - That would have been cool. - I only know one person who has one, and it's super nice and, but that would have been really, really cool to experience this from a lambic basket, to reserve the dregs, but really in our honesty, we're probably going to drink them anyway, so it's going to matter. - Yeah, so I tasted mics glass with the dregs in it, and yeah, it does soften it up a bit, and it almost makes it a little bit more milky if that makes any sense. - It totally does. - A little creamy, I guess, and I liked it better when it was sharp. I do like that sharp grassy, there's a floral quality to it, and that intense lime peel bitterness. I really love that. - I really want to have this with Thai food. - Oh, man. - Yeah. - Just the lemoniness of this, like mixed with some Thai noodle dish. It's like very peanutty. - That'd be great. - I want some mussels. - Pat Kimao, I think. You go great with this. - The what? - Pat Kimao, it's like a drunken noodle. - Oh, okay, noodle. - Cool. I'm also thinking about maybe like a bonmy or something, because I think that the cucumber and the jalapenos and the cilantro would go really fucking well with this. - If you get it with pate. - Oh yeah, this would help to cut that quite nicely. - Totally. - This tastes like currently being chewed mint, but fresh, and maybe like a little bit of the stick part, not just the leaf. - Okay, I totally missed the mint until you said that. - Yeah, I totally get it. - It didn't taste it until you said it also, yeah. - I implanted it in your mind, so don't worry, it's cool, guys. - No, but it's there, like it's totally there. There's a, and again, I've mentioned grassy and floral, and those are two very broad terms. And if you wanna talk about grassy leaning into mint, I think that nails it a lot more than just grassy. - Sweet. - Next? - You wanna move on to the next one? - Yeah. - Okay, that's why we each have two glasses with this. - Yeah, I definitely wanted to save some of this. - Yeah, so we just poured all the rest of it out of the bottle, so we can't have any look at the barrier. - Mike is a fucking killjoy. The next beer. - Eat that guy. - But we just finished the Guza 100% Lambic bio, and by the way, that label, that name, is just what they call their classic Guza, I believe, in Belgium. Because the certification is for Belgium. - For the echocert? - Yeah, the echocert, organic certification is for there, and it doesn't translate to the US, so here they call it classic Guza, over there they call it Guza 100% Lambic bio. - It also has a pissing child. - It has a pissing child on it, on the label, and it's the same label that's on my heart. So the next beer that we're having is the Creek 100% Lambic bio, which is the same thing as the Creek over here, and this is rotating availability available in bottles. The brewery staff will put about 150 kilograms of fresh calorie cherries in oak wood or Chesterwood barrels, along with 1.5-year-old Lambic. The barrels are then closed, and the acid Lambic begins to extract the taste and the color from the fruits. Flies and mosquitoes haunt the sellers, and are likely to provoke bad infections. Yeah, when Mike went over there, he said that the place was just covered in spider webs, and due to the presence of the home spider, a natural predator, which is more efficient than any insecticide, the Cantian brewery presents a natural equilibrium, which enables us to produce our beers. So yeah, they have this habitat of spiders, in the brewery that they don't kill or fuck with, because it helps keep the insects out of the beer. - That's terrifying. - That's wonderful. - It's like arachnophobia. - Arachnophobia, thank you, because they're making beer for us. - Arachneth, thank you. - That's a new movie. - You're not proud of that. - Project Greenlight, call me. Two barrels of Creek from the first extraction, and two from the second are pumped into a huge barrel before bottling. The quantity of young Lambic is blended with the Creek in order to obtain a second fermentation in the bottle. We recommend to drink the Creek within one year after bottling. - Smell that cork. - Oh my God, it smells like breakfast. - Really? - Oh, smell that cork. It's so good. - It's like French test cinnamon. - It's so shit subtle. - That's amazing. Almost like a tawny port. - It's like bread to me. - I want it to be bread at your house. - Yeah. - Mike, point of this beer, the color of it starts off really light pink. It's just a beautiful color and it just darkens real fast. Beautiful looking. - Yeah, I know. I love the pink head on the top of it. - Love pink head. (both laughing) - Me too. - This is the sexiest thing I've ever heard you say. But yeah, taking a look at it, it looks almost like a strawberry pop, you know, strawberry soda. - Yeah, we're just drinking some big red egg. It's a big prank on us. - Yeah, yeah. It sounds like a cramp trick. - Yeah, I mean, I would say it looks like big red, but this is a little bit lighter red. It's not as crazy. - Yeah, it's not a white red. - Yeah, it's only slightly hazy. - Yeah, and it's got the same kind of small bubble head as the last one, but this is pink. - The carbonation looks beautiful on this as I tilt the glass back and forth, just watching the carbonation bubbles just run up the side of the glass. - Mm-hmm. - Gorgeous. - Ah, that smells so good. - It smells so good. And I, oh man, this is crazy. So like Anastasia mentioned that it smells like breakfast. - Yeah. - And I totally get like a bready component, like Belgian waffles out of this. - Okay. - It's cinnamon and dates and cranberry skin. - Yeah. The cherries are the biggest thing. I mean, the cherries are, of course, these jammy, delicious cherries. And there's also parts of this that smell like dried cherries with that cinnamon-y kind of woody sort of thing. - Like a cinnamon swirl bread that has dried cherries and cranberries with fresh cherry jamolade on the top. - That's fucking yes. (laughing) - I also get whipped cream. - Interesting. - Okay. - There's almost like a creamy sugary that I get to this, just right off the top of the glass. If I'm smelling from the far side of the glass, that's where I'm picking it up. - Right. And I think that all of us here are trying to articulate just what those cherries smell like because there's also a grassy quality to the nose here also. - There's something floral. Can I get some rose? - Yeah. - And alfalfa or something also, like alfalfa feels. - I wanna wash my hair with this. - Yeah. - Terrible essence, guys. - Candied sour cherries. - Okay. - I think that's where I'm picking up that whipped cream. - I've actually had that before. - Yeah. - So. - Oh God. - So good. - And once we take that sip, which we've all done, right? - Doing it now. - About to. - It's a lot of what we talked about, and especially the breakfasting notes and getting that a lot in the taste. A lot of cinnamon. It's like cinnamon toast crunch cherries. - This was bottled in October. - The end of October. - Cherry seeds. - Cherry seeds, yeah. - Yeah, definitely. This is one of the youngest bottles of this that I've had in recent times as well. I really like picking up younger bottles of the fruited canteon lambics, just because that fruit note is still so fresh and so pronounced. - Well, here's another thing. I don't remember this beer being as floral as it is. That I'm tasting it. So you get a bunch of cherries and they're sour cherries. Like, there's a lot of lactic acid here. There's a little bit of acetic acid, which is the same acid that's in vinegar and, you know, like vinegar potato chips almost. That's fine and good. That's what I expect here. But then there's this big floral quality that I don't remember this having that comes off a little perfuny. - I think it comes from the youth though. - It could be. - Like, that seems like the first thing that's gonna-- - Is it a plane? What is that? - It's a plane train and an automobile. - It's a plane train. It just keeps going. - It seems like that perfume note. (laughing) It's a train. It seems like that perfume note is gonna be the-- (laughing) - I'll just pause for a second. - Oh, the-- (laughing) - Perfume note is going to be the first thing to die as it ages, like that train that I'm gonna kill. - Careful consideration went into choosing this bottle in particular. I had to have multiples of this bottle and I did go for a younger bottle of this so that we could try to get some of the things that are being brought up that kind of fade away, that are still present, but I just wanted for them to be more present than faded, so I appreciate that. - Totally. - 'Cause on the older ones, it's always more cherry pie. - Yeah, it's more jammy cherry as cherry pie filling. - You were talking about a perfumey quality to this. I pick up a bit of lavender off of the aroma in a way, but also honeysuckle. - I could see that. And there's also something underneath there that reminds me of like a cherry gumdrop or like a dots candy. - You know dots, those little fucking movie candies. - Cherry gusher. - Something like that, yeah. - That's one of the things you're-- - Cherry gusher. - I'm sorry, that sounds like a porno name. - Cherry gusher, that's your porno name from now on. - Yes. - So, yeah, something that's gelatin-y or pectiny, every time, it's like the first time. - You know what? (laughing) - Cherry gusher. - I'm just gonna go back to drinking this beer. (laughing) - I think right past the middle of this and before the end of it, I'm getting this sort of a kiwi. - Totally, I'm gonna get kiwi, the sweet tart from it, not the actual greenery of the flavor. - The fruit or the bird? (laughing) - They have the New Zealander, actually. (laughing) - I haven't tried one of those yet. - Yeah, this is a little habody. (laughing) - This is fucking delicious. And there's also that ending part that has a lot of the same stuff as the previous beer, that mushroomy kind of sharpness, that woody sharpness, but it's not as sharp as the last beer. I think those cherries do a good job of evening that stuff out. - Or like the way that this dries out your mouth, it's not horrible where it just sucks all of the saliva out, but it does have your mouth producing more spit to catch up, it's really nice. - It's pretty much the ideal amount of astringency that you'd want in this beer. Like, it's perfect. - Again, very minerally. - This is a super balanced bottle of this. - Mm-hmm. - Way more so in comparison to some of the other ones that I've had. - Right. - This is delightful. - It's funny how bready and cinnamon-y I thought this was the initial taste. I mean, it's still there, but now I, yeah, it's purely, it's a cherry beer, it's cherry sour balm, but that's, I couldn't get that other flavor out of my head for a while. - Mm-hmm. And yeah, you're right, it is still there. But now that I keep drinking it, I'm getting more of the lime peel and the acids and all that other stuff. It's so fucking good. - It's just sometimes when you're describing a beer, you talk about your initial impressions, and then later you're like, "Oh, who's I thinking of my initial impressions?" - But they're not wrong. I mean-- - They're not wrong. They're just an asshole. - They're just an asshole. - I don't want to drink this. - You got to. - I know, I'm going to. - We have other beers to do. - Yeah, you don't have to tell them what to do. - It makes me wish that it was 100 degrees outside. - I know, these are so-- - You take that back. - These are great for the hot, hot weather. - Yeah, I wish it was like 78 degrees outside, like really hot, you know? (laughing) - 100 degrees, are you guys fucking kidding me? - For real! - I don't know if you know what Latin America is like. - You used to make shoes there, right? - I never made shoes. (laughing) - What? - He asked if I made shoes there, or he just said, "You made shoes there." - Used to be a cobbler back in there, right? - Yeah, I was like, "Cobbler." (laughing) You fuck a cherry cobbler, like this beer. - It was my second job from mariaching. Let's move on to the next beer. Are you ready to move on, Michael? - Yeah. (laughing) - Oh yeah. (laughing) - I'm sorry. - What? - I just automatically made it the first joke in my head. (laughing) Am I ready to move on? - Yes, yes. - That's how trained my brain is right now. - Oh, that's fucking beautiful. - I shrimmed. I mean, we all are. So this beer was Creek 100% Landic Bio. Thank you so much again, Nick. And the next beer is Rosé de Gabriene. So we've actually had this one on the show before, but it was way back in like episode three or something for our first sour show. We actually talked about that a little bit on the last episode that we're on. - Mm-hmm. - And Rosé de Gabriene's is a year-round offering available in bottles and on drafts. And just like all these other ones, it's about 5% ABV. And the description here says, "Creek certainly already existed in the beginning of the 19th century. It is, however, more difficult to determine when the Fremois Landic appeared in the Brussels pubs. The beer certainly was available in the beginning of the 20th century. Paul Cantillon mentions more Fremois than of Creek in his inventory for 1909 to 1910. During World War I, fruit begins to disappear from the inventory. From 1922 on, Creek is produced again on a regular basis. As for the Fremois, it was produced for a short time in the 30s and disappeared from the inventory again afterwards. In 1986, Raspberry Lambic already was synonymous with a sweet artificially flavored beer, like Lindemann's. I just added that to myself. This is why we decided to distinguish our beer from the other Raspberry beers. Raymond Kuman's, I think that's how you pronounce it, proposed to call it Rosé dedicated not to Bacchus, God of Wine, but to Gambrenus. God of who knows what the-- (laughing) Checking this beer out, it looks almost exactly like the Creek. A little bit, it's a little more amber, I wanna say. Yeah, it's a little darker. It looks kind of like Ruby, I might know, at the Mexican restaurants with the watermelon juice. It thinks the La Rosé. (laughing) Yes, no, it looks like-- Asandia Agua Fresca? Exactly. (laughing) Nice. (laughing) Oh my goodness, I'm Mexican. (laughing) Don't tell him. It's hard to keep it from him when I mow his lawn every week. (laughing) Yeah, this is gorgeous looking. It's very, very close to the Creek. It is a little bit more light, a little bit amber. Deeper red, the Creek is a little more pink. Well, I think the Fran was a little bit more pink. No, you gotta hold him up to the light. Okay. Again, a little slightly pink, head with a lot of really tiny bubbles. It smells so fucking good. It smells so good. I get raspberry seed, huge raspberry, kind of jammy. Yeah, that's the biggest thing, is the seedy raspberry, sour raspberry seeds. I still get a bit of lime rind, like I do on the other ones. Some of the actual stem and greenery from just pulling the plant off and probably just throwing the whole thing. In your mouth, like Garfield lead to lasagna. Exactly. Hand soap. Huh, what kind of hand soap? Dial antibacterial. I was gonna say-- Oh shit. I was gonna say dial. No shit, no, I totally-- Not the generic, but actual dial. Yes, yes, yeah. I wonder if there's fragrance in that particular brand. Oh, of course there is. Yeah, I don't know what that fragrance is, but-- That. A little bit of raspberry apparently. Yeah, apparently. No, I mean, it's kind of hidden in there. It's not the first thing I smell, but it's definitely there. I totally get that. That's insane. Not in a bad way, guys. When I was a kid, I used to lick soap. Not in a bad way! (laughing) I didn't know dial had like a million calories. (laughing) Oh, so float when you put me in the water. (laughing) Once in a while, Michael, you're funny. It's kind of a candle wax. Okay. No, that's just rubio. (laughing) Just me melting in the heat. I had a little bit of blackberry. Oh, yeah, totally. I'm already drinking this, guys. I'm sorry. This is really good. It's a little tannic. A little bit of raspberry. Do you guys get a hint of raspberry in this? (laughing) A little bit. It's sour raspberries all the way. Like it's just like chewing on sour raspberries. And mineral water. Again, I'm getting that minty. Almost basil-y thing going on. Basil, grass. Mm-hmm. Yeah. Kind of some pre-chute hay. Like a dryer hay. (laughing) I'm so-- (laughing) Excuse me. Fuck you, Graham. (laughing) Woo! God, I never thought I was gonna get that out. Okay, I just sneezed you guys. I'm still trying to smell it because there's something in there that I can't quite pick out. Maybe a thistle? I've never smelled a thistle. Gambrenus is a crime family, I believe. You're just a font of nothing. (laughing) An endless barrel of no information. (laughing) Not just the information, but wrong information that you're just magicing on a thin air. Oh, oh, oh, can I have the pronunciation thing? Can I play it? Nobody's gonna hear it on the microphone. What if I put it really close? Okay, let's try it. Okay. Cool. (laughing) I love the idea that people are like listening to everything I say and taking notes and be like, oh shit, I hope Graham's not wrong about this one detail. (laughing) There's probably one kid out there who's just super excited when you talk. They love dropping all the grant facts at their beer tasting. It's a thing though. It's a mythical Flemish king. They're a puted inventor of beer. Gambrenus is? Yes. Gambrenus? Gambrenus. (laughing) Gambrenus. (laughing) And that was Stephen Hawking, our fucking picture. (laughing) He got paid a shit ton to do all the voice work for that. These stakes were taken the time away from what, astrophysics? Yeah. Gambrenus. Gambrenus. Solving black holes. (laughing) This is a damn good beer. I'm surprised nobody's mentioned the label. Yeah, it's one of my favorite beer labels. It's a naked lady on a guy's lap. Naked lady grinding her ass on a hobo. I don't think she's, I think they're enjoying each other's company and he's kind of groping her a little bit, but notice she is along with the beer, not him. Yeah, she's wasted naked grinding on a hobo. I went to a strip club and I saw this exact thing. (laughing) I was looking around the room and all of a sudden I made eye contact with this one dude who was just staring at me and he had a girl giving him a lap dance. Then he's like, he gives me a smile and I look down and he's straight up fingering her on his lap. I'm like, don't smile at me while you do that. You've never been to a strip club, like this is just how things go. No, that was the second time, the first time was much more off. Did they have this beer there? That would have been all. Now I want you to pay attention, like if you guys listening, could do me a favor, get on Google and do an image search for Rosé de Gambrinis label, right? Gambrinis. Gambrinis, whatever. And look at the girl grinding her ass on this dude, pay attention to the dude's shoes. Like the giant bows, like these shoes are ready to fly away. They look like the spitter dragons from Jurassic Park. They-- - You mean that Dolafisaurus? - Wow. And if you buy those shoes, I'm pretty sure you'll get super laid. - Also side note, if you go to say beer advocate and look up this beer, the image of it is not going to have a naked woman on it. She'll be in a blue dress in search of by the way. I've never seen the bottle with the girl clothed. If that is a real thing, I would love to get one of those. - I've never seen that bottle either. - Yeah, I've seen pictures of it. I've never seen it in person. That was Nick saying that he wants a bottle of that. And if anybody wants to do a trade with Nick, what's your Twitter handle? - Lowercase everything, #hash_tagger. - Sweet, contact that guy. He looks like, like, I don't know if you've ever like paused a werewolf movie in the middle of the transformation, but if you go to #hash_tagger, like, that's how you know it's him. - I've modeled before. And-- (laughing) - American Werewolf in London doesn't count. (laughing) - This is a delicious beer, and Nick brought it, and I'm drinking it, and I'm just insulting his fucking hair face, and I think this is wonderful. Thank you. - As it warms up, more of the salt is starting to come out. It might just be my sweat. (laughing) - It is definitely getting saltier. - This has been a very satisfying first half. - Oh yeah. - So I'm expecting it all to go downhill for the second half. - No. - Don't say that. - It's a bunch of really good beers also. - How are we gonna rank all this? - I don't think we're gonna be able to. I think they're all gonna be tied. This is gonna be one A. - Finally! - One B. - It's gonna be an Anastasia ranking episode. Yeah. - I'm gonna partner with Anastasia on this one. I don't think I can rank these. - It might not be worth it. - I'm totally ready to rank. - I will rank. - You know, no, we're halfway through the show, and Nick was handing me his glass, and I tasted some of the stuff with the dregs, and it, again, makes it a little bit creamier. - It also seems like it adds a spicy component, like pink peppercorn, maybe, or some kind of a weird, really, really light. - And for the listeners out there, this was bottled on September 11th, 2013. - No, it wasn't, was it? - It totally was. - Too soon, Mike. - Yeah, Mike. - Dick planes, right in your wife. (laughing) - You guys wanna take a break? - I don't wanna laugh, but it's fucking funny. (laughing) I'm sorry, I'm so sorry. - It's fine. - No, that's hilarious. - Hey, you didn't send the dicks after his wife? (laughing) You guys wanna take a break? - Yeah. - Look at his beard. He might have. - Yeah. (laughing) ♪ Then, I'll make her ♪ ♪ At the end, to be born ♪ ♪ Sanders, solo ♪ ♪ Everything's so alone ♪ ♪ Laboratory sickness ♪ ♪ Invites humanity ♪ ♪ No hope for a cure ♪ ♪ Like a technology ♪ (upbeat rock music) (upbeat rock music) ♪ I'm on for a shit ♪ ♪ I'm on for a shit ♪ - Nick brought Farah Rashay. Is that how you say it? ♪ Farah Rashay ♪ ♪ Farah Rashay ♪ - Fuck yeah, Farah Rashay. One of you guys brought it. Nick, Jen, one of you fuckers made me fatter because I've eaten four of them. - They weren't laced with dial soap. I mean, let's just get over that. - But he did talk them and dip them in dial soap. - All of my insides are sparkly clean and smelling fresh. They're also very slick and clean. - Very clean, we've covered clean and they smell wonderful. Like if you open me up, fucking gardens of everything. - Remember the last week of them when we opened them up? (laughing) You opened me up so far, I just couldn't stop talking about divorce I did. (laughing) - Mike? - I'm really glad a suicide hotline hung up on you. (laughing) - You didn't deserve that at all. - I mean, let's, our next beer is Iris. Iris, I'm not sure what the availability is. I assume that it's pretty well available where you can get canteon if it doesn't get snapped up immediately. - It's essentially their fresh hopped beer. - Yes. - If you could call it that. - Right, right. Let's just read the description here. The Canteon Brewery is closely linked to Brussels, a city which has the Iris as its symbol. In 1998, the Brussels Museum of the Goosas celebrated its 20th anniversary. The Canteon Brewery decided to make a new spontaneous fermentation beer for this occasion and named it after the symbolic flower. It's a completely original beer which unlike the other products from the brewery, is not brewed with 35% wheat and only made with pale malt. - Interesting. - The hopping is different too. Lambic is made with 100% dried hops and for the Iris, they use 50% dried hops and 50% fresh hops. The latter caused a superb acidity, the former due to its tannins, enabled to conserve the beer while preserving all its qualities. After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A secondary fermentation started by adding a liqueur or a liquor, I'm not sure. I'm pretty sure it's a liqueur. Iris has only brewed once every season and all the beers come from the same brewing. - So I found bottles of this in California when I was there. - Really? - Recently. It was $57 a bottle for the 750s. - You're shitting me. - No. So I didn't buy any at all. No, I absolutely refused. - Yeah. - My parents used to be able to find Iris bottles, 750 milliliter Iris bottles in DC for 20, $23. And they were all about four years old. - I've seen them for $14. - Yeah. - But now, you know, Cantillon is just so fucking crazy, rare and hard to get. People are just cranking the prices up, it's stupid. - I've used to see their bottles on eBay, even just the goos going for $50 and $60 a bottle. That's insane. And you're a fucking asshole if you do that, by the way. - And if you buy for that amount of money. - Yeah, you're a fucking asshole for that too. - Fucking assholes. - Assholes. - So this Iris, take a look at it. It's a very, very cloudy, translucent golden color. I mean, yeah, it's really milky. Actually, there's a very weird section of mine. And it's hard to turn it around. You can see like straight through in just this one section. I tried to pour this with quite a bit of care. Actually, I've been trying to pour all of these with quite a bit of care and leaving the sediment in the bottom. But this one is rather murky. - This is like a tropical sunrise for me. It's like orange and golden. It's like orange and dense at the bottom. And it's gold and then it's like slight pink highlights. - It's like I have a ghost in mine. 'Cause there's one spark that's a little bit darker and a little bit murky. - Exactly. It's weird. - Do you see that in mine here? Like you can see the highlight around the glass, but like-- - I can see it in mine. - Yeah, that's bizarre. - It looks like drops of sun. - Yeah. - Of like fall sun. - It looks delicious. And it smells wonderful too. - It smells incredible. Oh man, get to the taste. - Guava. - Wait, wait. (laughs) - It's a little bit of tropical fruit. - Guava, totally. - Slightly. - A little bit of passion fruit. - Yeah. - Pear. - You get the hot note a little bit. - I mean, I'm still tasty. I'm still smelling this and busted. Okay, fucking, I've tasted it. I'm going in. But I'm still smelling this. And I don't know if the hops are so interesting in that they add like this, not really a bitterness to the aroma, but just this green, vegetal grass quality to what is similar to the guza. Like it's not the same base as the guza. Doesn't smell like the same base as the guza, but there are lots of similarities. - The hops in this, they're used as a preservative. So they've been stored a way to dry them out, it smells like. And so you're not getting that, the dank that you get from hops, you're getting the preservative qualities from it that just lend that natural canteon smell and the taste that you get from a great deal of their beers. - Yeah, so this is the oldest bottle that we've had so far. Given the hop notes that you can perceive, how old do you think this is? - I don't know, maybe about a year. - This was bottled the 15th of December of 2011. - Wow, yeah, that's kept up pretty well. - Yeah, I grabbed this one because it's an 11. And breweries do use the hops as a preservative. Wanted to see how this held up. I think it's held up pretty, I don't even actually even got to the taste yet, but the nose on it is really, really nice. - Yeah, you should get to the taste. - Jester King stores hops in a stable and where they just let them sit up there above horses and work on that smell that's defining the way that this is. It's quite nice. - And it's worth saying that Nick works at Jester King. - Yeah, full disclosure. - Yeah, full disclosure. - But having the sip of this, man, that flavor's really cool. This is really delicious. I love how bright it is. - Me too. And the hops introduce this completely different, very interesting layer to this. - Yeah, it's very similar to the goose, but there's definitely a hoppier note to it. I don't wanna say danker, but maybe in a way, I'm trying to put the hop note into words because it's very unique. It's not a hop note that you would get out of any other heavily-hopped beer. - Well, it also fits, like dankness fits, but it fits in a different way from how we usually say dankness. From here, I'm tasting something that's like old parsley and leeks, you know, stuff that's-- - Herbaceous. - Yeah, stuff that's herbaceous and vegetal in a rich way, like maybe there's an onion equality that's green onion, like chivey or something, but it's like lime and chives, kind of, right? And that doesn't completely nail you. - I definitely get a grape, juicy liqueur or liquor, for sure, like alcoholic wellchas or something. - Okay, yeah. - The orange peels that you find in potpourri bags, if you've ever just tasted one, tiny, tiny bit. - Nick, have you tasted one of those? - You should try soap. (laughing) - I mean, it's just as weird, but way more admissible, I don't know. - And a lot more caloric. - You've already made that same joke once before, I've been taking away some funny points from you. - So when Nick was talking about dried potpourri, I actually think this has more a taste of fresh potpourri, so something a little more hipster than that. - Like a wet potpourri? - Kind of, like one that's just been chewed, kind of thing. - One that isn't quite as dusty and old and oxidized and dry, one that's a little more - Masticated. - Kind of, or like those beads you get, like those rosary beads that are made out of rose petals, but for some reason, there's a flavor in there that reminds me of those. - Right, so I gotta ask, do you make your own potpourri? (laughing) - No, I'm not the Tinder man. (laughing) - I'm surprised, 'cause you're like wearing a lumberjack shirt and like-- - Oh no, I always stink. The potpourri that I make is my natural body odor. - Yeah, motherfucker likes potpourri. - You just say potpourri? - Yeah, I poop a lot. - That's gross, okay, so this beer. - It's mouthfeel is a fairly slightest to a medium of that. - It's not as tart and sour as some of the stuff we've been drinking already. - It is the heaviest mouthfeel of them so far. - Agreed, but I think you're right. It's coming off as a bit less acidic than some of the other ones. It's not less acidic than the rosary. I think the rosary is the least acidic that we've had tonight, but it feels like it's less acidic than the first two. - More heartburny. - Oh yeah. - It's acidic in a more bile kind of way, like stomach acid as opposed to citrus acid. - I can see that. You know what's interesting to me about this also is that I'm getting a bit of a strawberry in the aftertaste. Yeah, there is some unripe and strawberries that I'm picking up here too. Yeah, and that's somewhere in that bitterness. You know, there is a bitterness here and again, that woody, rotten, woody, mushroomy quality. Those vegetal notes and those herbal notes really do interesting stuff with that. And Mike is handing me his glass, which has the dregs in it. I definitely pick up more of a fungal quality, but there's something about the dregs on this one that really helps to round it out for me. - Oh, cool. Yeah, I think out of all of the bottles that we've had so far, I like the dregs in this one the most. - Yeah, it adds kind of a lemon jello quality. - Yeah, or something like that. That's interesting. I really like this beer. It's one of my less favorite canteons, but that's next to all the other canteons. - Right, this by itself, I fucking love. Like, I love this beer. - Oh, yeah. - But it's one of the ones to me where I don't really think it needs those extra hops. I don't know, like, I just, I like canteons flavor profile without the fresh hops and I like it with the wheat. I do. That said, it's fantastic. Like, it's a great beer. - I think it's a really neat deviation from what they normally do. - Yeah. - And I think they still pull it off incredibly well. It's a better deviation from that triple that we have and swans a day that they made. - I was not there. - Oh, that's right. - I was in the middle of breaking up my marriage. - Awesome. - Aw, quare! - Aw, quare! - I was there. - I was not a taste. They get pretty good. I'm either gonna edit that out or edit some fail horns into it. (laughing) - You should put the fail horns. - Okay, okay, okay, wait. Hang on, hang on. (upbeat music) Okay, how was that? - Good, sweet. That made me happy. I'll do it again. (upbeat music) (laughing) How's that now? - You're even better. - 20 more takes. - Oh, good beer. - I'm ready for more beer. - Okay, let's just open up the next one. Let's fucking keep this shit going. - Oh, fuck it. - Keep this trainer rowing. And that was Canton Iris. That was another one that Nick brought. Thank you fucking Nick. Dude, like seriously. - We love you. - Love is completely reciprocated, guys. - And love is a very strong word. - No, Nick. (laughing) - I like you. - I like you strongly. - We love you. - Yeah, we love you. - And as, you know, Rubio being the main host, he's like really heavily indebted to you. - He called me fat again. - I think he's trying to apply blow jobs. - I think he called me heavy again, and I'm not cool with this. (laughing) So yeah, that was Iris. Like I said, this next one is Saint Lambinus, and it's another limited beer available in bottles. And the description here says, "Some of our best friends are wine growers "from the Liborn region of France." More specifically, what? - Initially it sounded like, "Some of our best friends are wine." (laughing) Hey, hey, we're cool with wine. - Some of our best friends are wine. - Yeah, some of our best friends are wine growers. (laughing) - From the Liborn region of France. More specifically, those who make Saint Emyon and Pomerol, Pomerol. - That's a fuck that mimp. - They respect the tradition and let their wine ferment in a natural way. Our collaboration resulted in a product uniting the best of their wine and of our beer, the Saint Lambinus. The grapes of the Merlot and Cabernet Franc varieties are soaked in bordeaux barrels containing two to three year old lambing. The beer's not blended before the bottling. Secondary fermentation is caused by a liquor addition. - So yeah, kind of mumbled in that last line. - Yeah, you know, whatever. - The whole thing, you called it in. - So grapes, I just wanna drink this like quickly. - Jesus, calm yourself. - What, Mike is still pouring and I'm just kinda run through the first two stages, the look and the smell. - The grief and the look. - Looks good, smells good. (laughing) - There we go. - Nailed it. - It's a red grape color. Very similar to the other red beers we've had tonight, but this is a little bit more purpley red. - It kind of smells similar to the components that they put into it that differentiate from the other ones. - Right. (laughing) - So one point tonight, Grant. - Again, very tiny levels, kind of off white. - It's a little purple highlight. - Yes, and there's that train again. - It's out to kill me. - I'm just gonna let that pass. - I love how everything interrupts her. - Even when we're not interrupting her, a train comes in. - Yeah, a train interrupts her. - 'Cause my life, I am girl interrupted. - Okay, we're just gonna cut all that. Okay. (laughing) - If not interrupted, it's cut. - Fuck all of you. (laughing) - No, I'm gonna let you start talking again. - It smells like farts. - You think it will? - It does smell like farts. - Oh, yeah, it smells like baby farts. - What's a little farty, but a little grapey too? - Sure, sure, like grapey farts. - I wanna know how you know what baby farts smell like. What have you ever been around a baby? Baby's fucking fart. - I know baby farts smell like they smell exactly like the diaper because I go, oh, you shit yourself. And then I check, I'm like, no, you didn't. You just tricked me again. - And that's like three times a day. - You have a frame of reference because you're a dad, but the information that we have on Anastasia can send her to jail. (laughing) - You don't know everything about me. - It's true, but we're learning things like you do. - A baby fart smell. - So she runs an underground adoption agency out of her business. - Hey, St. Lammaness is a beer that we're drinking right now. - I really can't get over the fart smell. - Well, okay, this is a bit farty. - I'm trying to aerate out the farts. - The smells very whiny kind of red grapey. It smells a little bit bread to me as well, which I'm guessing there's not bread in here, but it smells a little like that. There's a bit of bread in there. You know, the grape that I'm getting is very light grape skins. I mean, just not light in color, but there's not a lot of grape skins there, but red grape skin. - Pink peppercorn. - Yes, yeah, peppercorn also. - And, you know, again, a lot of the same base flavors as the gooza, a lot of the lemons and the limes. - Time. - Time, okay. - Mineral salts. - Yup, a bright acidity. I mean, there's lactic acid, there's acetic acid. All of these beers have been sour, like richly sour. - Because of the time, I really want to have some French onion soup right now with this beer. - You mean because it is 1032? (laughing) - T-H-Y-M-E, not T-I-M-E. - Going in for a drink. - I get some under ripe plum. - I totally just got that in the flavor 'cause I just took a sip. Were we all in that point? I don't care, I'm jumping the gun 'cause I'm fucking Mike Lambert. How about that? Fuck you guys. - I just took a sip too. - And yeah. - Mm-hmm. - Yeah, under ripe plum. Like sour plum. - Like that pinkish part of the plum. - Mm-hmm, totally. I mean, obviously grape. It's not as strong as the plum though. - Mm-hmm. - Like the main flavor I'm getting is under ripe plum with more lactic acidity. - I get a lot of grape skin. Just the tannic notes from grape skin. - Like plums and grape skins that have been soaking in vermouth or something. - Ooh, yeah. - I'll be interesting, okay. - I'm also getting this hint of cherry. Tiny, tiny bit of cherry. Less cherry pie, less jammy cherry and more like sour fresh cherries, I guess. - It's so sharp. - I think that the aroma on this one is probably the least appealing of the ones that we've had so far. For me, there was something that I just got a hit of. Like once the fartiness kind of passed, now it's going into solvent territory for me. The flavor is still completely on point. Love the flavor of this beer, but the aroma is starting to bother me. - I'm not really getting solvent personally. It just seems like a sharper version of this stuff that we smelled earlier. I got something that was very akin to cleaning products. - Weird, okay. - Fitlamviness has always been one of those kind of readily available canteons. And what I see say readily available, I mean, out of the ones that often show up at bottle shares, this has always been the one that I constantly struggle with. - Really? - Yeah, I constantly struggle with, do I fucking like this? Because it is so sharp and it's so sharp in the beginning, it's almost like there's no finish. The sharpness is like that right away. - When I think the astringency also plays a big role, like the tannic quality of it plays a big role in cutting it at the very end in a weird, abrupt way. - I think you nailed it though. The beginning on this beer, that's where everything is. And I don't really perceive a finish because of the way that that sharpness cuts through the body, cuts through everything. - Yeah, there's no like mid-pallet to it really. - But do you need one with that sharp of a start? For me, I think I just love how it slices in there. I imagine that if I had this at the beginning, if this was our starter beer, I might be having similar complaints that I had for the goo's lambic. But I love what this is doing now. - I do too, I'm loving this beer. - I feel like this is their shotgun where it just kind of comes in and just tears shit up and there's not much finesse to it. - Okay. - In comparison to all of the other ones because every single one of their beers shows quite a bit of finesse, but I think that this one is the most sloppy. - It's still a hell of a fucking beer. - Oh, it's a hell of a beer. It's head and shoulders better than 99% of all of the other beers that are out there. But I feel like this is just a little bit more sloppy than the other ones that they have. - I could go along with that. - I think it's just really sharp up front, but I think it's got a lot of complexity going on behind that. - Once you can't let that settle on your palate, if you don't just like sip it right away, if you let that just kind of settle and swish around, I get a lot more from it that way. - This is not an uncomplex beer by any stretch. I just think that at least in terms of the ones that they have, there's a progression and I don't think that this has that same progression. That said, fucking delicious beer. - Yeah, and that wine quality is coming through, is it warms, like there's more of a viniestness to it, that's similar to some acidic pinos that I've had. It's a delicious beer, like I'm really digging this. And again, I do agree with you that this is my kind of least favorite of the ones that we've had compared to those in this lineup, but I'm not like Anastasia, I'm not struggling with this. Like I've never struggled with this beer, I've never said, oh, you know, this is one that I'm just kind of iffy about because every time I try to like fuck yeah, St. Lam and his delicious, let me have this. But in this lineup, it seems to be suffering a little bit at the hands of the others. - I really never knew that they added a liqueur as a second edition, or I guess for the fermentation. They do with some of their beers. And we've actually brought it up before the last time we had the next beer that we're having. I think we had it on one of our Christmas episodes, the first Christmas episode. Yeah, we have the Lou Pippey from Bois, which is our next beer. They do a liqueur edition for the secondary fermentation on that. This is really a neat experience having all of these beers side by side. And this is not something that I normally get to do. Thank you very much, Nick, I love you. - Yeah, dude. - I think the last time that we did this many Cantonese side by side was at Zwanza Day, New Orleans. - That's right. And I don't know that we was St. Lam and us on the menu at that point. - I think so. Really? - I don't know, I feel like also I've never had St. Lam Venice young, and I'm really curious to try it. - Speaking of the way. - This is about to, this is 2012. - Yes, this was bottled November 21st of 2012. - I kind of wanna taste it as fresh as some of the other bottles. You know, like six months or maybe less. - I agree, 'cause I don't think that I've had this bottle very young before. I think they've all been at least a few years old by the point that I get to have them. - Yeah, I only had one bottle of this, otherwise I would like to drink the fruited stuff fairly soon, I think. - Why didn't you bring us a fresh bottle, Nick? You son of a bitch. - Fuck it, you're off. - We all make mistakes. (laughing) - Like sitting here with all these Cantonese and I'm like, Nick, you asshole. (laughing) Okay, so that was St. Lamenas, that was our last beer and our final beer for the evening. Are you guys done talking about the St. Lamenas, right? - Yes. - We're fucking sure are now. - Okay, so the next beer and final beer is Lupepe Femois, and Lupepe Femois is a rotating availability beer from Cantillon, available in bottles and on draft, limited draft. The Guza Lupepe is made with two-year-old lambic beers with a mellow taste, often coming from first-use wine barrels. In July, the same kind of beers used to make Lupepe Creek and from Guam. With these beers too, the fruits are soaked in barrels coming directly from Bordeaux. The second fermentation of these beers is caused by the addition of a sweet liqueur. All the lambic beers which are used are brewed in the same season and used in liqueur instead of young lambics, which makes the taste of the fruit more intense. The Creek and the Rosé of the Gambrianas contain 200 grams of fruit per liter on average, while the Lupepe beers contain about 300 grams. This fruity taste combined with the wine flavor coming from the Bordeaux barrels distinguishes these special beers from the other Cantillon products. The particular name of these beers comes from the Southwest of France, or region the Cantillon family is very fond of. In this beautiful region, the grandfather is called Lupepe. - All right, I'm just gonna put this out there. Lupepe gives the best head, hands down. Look at this head, this is incredible. - Yeah, it's creamy foam, like creamy pink foam. - And it smells the best out of fucking all of them. I could smell it as I was pouring it. - Awesome. - I haven't smelled it yet. - The darkest, I think? - It's dark red. - Yes, this is dark red, very deep, garnet highlights. - It's also one of the consistently clearest one in all of our glasses from all the beers tonight. - I want to wear lipstick this color. - As Mike was pouring this, it's like an inch head, sparkling crispy, bubbly head, it's really, really pretty. - Oh yeah. - It looks like crimson blood. - It does. - Like melted ruby-ish. - This looks, fuck. - It smells great. - Oh my God, this smells better than panties. (laughing) - Hey, hey, let's not go that far. - God damn, this is nice. - Nothing smells better than panties. - Have you smelled that? - Anyways, not your panties. - I'm not wearing panties. (laughing) - I know, we can smell that too. (laughing) I'm not any other, my crack is just stuffed with hay. (laughing) - That's the smell. - Preach it. - It's just a preacher type. - Preach it. - I got them chewing it right now with my kegels. (laughing) - I quit, I quit. (laughing) - Lou Pippey from What Smells Amazing. - This is the best smelling beer that we've had this evening. - Smells like a Shirley Temple. - It kind of does, but-- - Like an alcoholic Shirley Temple. - So many jokes. - But it's just, no, she's dead. - Yeah, it's funky 'cause she's dead. - Okay, so this smells a lot like, atrial rubocyte to me. - Yes. - I was gonna say, I was gonna say that it actually looks very reminiscent as well. It's slightly less pink, but it has the same relative hue. - And the jammy, seedy oil that I was spread on toast. - Yeah, jammy, seedy raspberries. - Mm-hmm. - Yeah, these guys kind of ripped off Jester King. (laughing) - Oh, fuck, you better get them royalty checks through Jeff and Ron. - Yeah, jammy, jammy, seedy, raspberry. A little bit of tartness, a little bit of acidity in the nose, but there's that green pulpiness. - I wish everybody I encountered smelled this good. - Yeah, so I went in for a sip. - Uh-huh. - And I think we should go open an atrial rubocyte to try the side-by-side. - I don't have one cold, but I have one, like a batch three, should we? - I don't know, I just think the smell's similar. The taste is kind of similar. - Well, let's just, no, fuck it. - No, no, we've had atrial so many times on this fucking show. - Yeah. - Like, let's just-- - Have we? - You've heard this. - You've heard this. - Let's get through this, this is amazing. Like, we didn't really get past seedy raspberries in the aroma because that's pretty much what there is. Like, there's a little bit of lime peel in the aroma too, but besides that, it's just all raspberry, seedy raspberry. - This has the most depth of any beer that we've had this evening. - Okay. - It just penetrates all the way through from start to finish and it really, the evolution of this beer maybe is a little bit less varied than some of the other ones that we had, but I love how straightforward this is. This is just a massive raspberry jam punch to the face. Huge oak notes. - Okay, so I agree with you. Like, I'm listening to all that. I agree with you. Fuck. Okay, hold on, hold on. - What's going on? - Rubio is reaching into his beer library and pulling out, holy shit, he had it right there. - Okay, so there's a closet behind us and I just pulled the nature of Rubise out of the closet. I mean, this is from Blend One. So, this is a little older? - No, I want this. - But you got this in my head and now I'm obsessive, right? - I do. - Okay. - I was gonna say that was weird. That was the first time we said, oh, we should have another beer and you said no. That doesn't happen. - I know, I know. - Okay, so I have another one. - I have it here, right? And we're gonna open this in a bit, but I really want to first before we get into that, just describe the flavors a little bit more on this. - Sure. - So there's Lupebe from Quantion. It's got like a peppery-ness to the raspberry, to that seedy raspberry, like an expensive dessert that you have at a really, really expensive restaurant, you know, where they'll put all these different non-standard ingredients into it, like cracked pepper into maybe like a raspberry sorbet. Like that's kind of what I'm getting here, made with fresh raspberries, of course, because you get a lot of that seediness, a lot of that pulpiness here. But it's something like that. I mean, like the peppery thing that I didn't notice before. - It sort of also tastes, this kind of sound weird, but like an astringent, facial astringent. - I want to throw out. - Oh, wait, wait, wait, wait. I know what you mean, like a- - That you use on your face for clearing your pores, yeah. - Like a jina. - Right. - I want to throw out a weird statement that's kind of going off when Mike said it, had the most depth. I think this is also the cleanest one that we've had all night. - Okay, yeah. - It's complex and it has depth, but it's also very clean and straightforward and it's not muddled. It's bright and it's clear and- - It's missing a lot of the same funk that the other beers had that came off, like mushroomy and wood and hay and stuff. It's missing a lot of that, which I like. I mean, I like it both ways. - I'm not sure if it's beer number six of a canteon show, or if this beer is in itself, giving me the acid reflux heartburn everything going on. But man, I'm noticing it with number six here. - Really, it might be just accumulative because this isn't coming off nearly as acidic as the other beers. Maybe it's a different kind of acidity. I don't know if this- - Well, most of them have all had a different kind of acidity or a different kind of funk or a different kind of tart and that's why when y'all were talking about, it's great to have all six of these side by side because it is great to see how different beers can taste even if they come from the same place with really traditional kind of brewing techniques and standards. - Right. The nature, too, of what we're having, between the lambics and the goosies, are gonna offer lots of ethyl acetates and acidic acids and the lambic acids. So when you put that all in your stomach and eventually you're just gonna be like, "Regret." - Oh, happiness for me, always happy. - Yeah, that's how I eat, drink everything is with lots of acid stone into it. - Well, Mike is pouring the atrial rubricite. And the one that we have, like I said, is batch one from Jester King. It's the first batch of this that was released. - Thank you, John. - You're welcome, man. - Thank you. - I'm really curious to see what I think of them side by side because of the fact that my memory for what atrial rubricite tastes like, to me is better than what I was tasting from this lupivity from Wahl, which is interesting to me. It's another raspberry beer. - As soon as I started pouring this beer, immediately just raspberry jam. Just so much of it. God, I love the smell of this beer. This is so good. It's just huge muddled fruit. - It's a different raspberry aroma that I'm getting off of the atrial rubricite. So the atrial rubricite is more seedy. - Right. - Like it's more seedy and more jammy. And there's a darkness to it that's like blackberry too. - I get more oak off of the lupepi. - Yeah. - With atrial, I'm getting a lot of vegetal notes. It's making me think DMS. - I'm not getting that. - After Mike open this bottle and starts pouring it, just all, I mean, the room is already ridiculous. The smell of this room. But then coming into this room and it's just raspberry's head armpits. - Yeah. - It's just ridiculously awesome. It smells so pungent. Like, raspberry's went jogging and then you went down on it. It's so ridiculous, it's amazing. - There's a stank on it. - It's not, yes, not a bad stank. - No, it's a good stank. - No, it's a good stank. - It's wonderful. - I'm so horny right now. - So, okay, going back and forth with the aromas of these two, this lupepi from Waa is bright and sunny and jammy. - Perfumey, a little bit of mint, a little bit of bright florals. - Yeah, it smells more like a spa. - Yeah, yeah, and atrial rubricite is more like-- - The mistress of the dark. - Yeah, the dark side of fresh fruit. There's a stankiness to it that's really good. - Stanky, thick jam. But you guys don't get a vegetable, anything? My one. - Well, a vegetable can be anything vegetal. - Okay, it's like-- - Any vegetable. - Okay, but do you guys kind of get like a cabbagey, green peppery note from this? - Nope, nope, I don't get any DMS out of this, actually. - So this atrial is like a black leather pentagram harness and the lupepi frambour is like a nice French lace pink shelf bralette. - Are you talking about the flavor of the nose? - Both. - And we have so many men listeners and that's gonna be lost on some of them. - That's fine, I just tasted the atrial. It's like a mixed berry jam. Raspberries, blackberries, blueberries. - And no DMS, that was wrong, man. - Yeah, no, it tastes fucking amazing. - They're so different. - They are. - Yeah, I can't believe you even opened this and wasted it on us. - Whatever, this atrial, so there's a bit in here that reminds me of blueberry gummies, like blueberry Welch's gummies. - Yeah, yeah, the mixed berry gum. - Yeah, exactly, yeah, yeah. Specifically those, you know, 'cause there's like fresh fruit gummy candies. - Yeah. - And there's something toward the end that is exactly that to me. - Absolutely, very juicy, rich. - Just biting into a really sweet, fresh, ripe berry. - And there's about the same amount of acidity in both of them. I think that the lupipe de femme wah, I guess there's more of a minerality there in the lupipe de femme wah, and there's more saltiness in there too. - Yeah, it's not as sweet. - Right, the atrial rouge is more candy-like and jammy and-- - And thicker. It's thicker bodied, I think. - I think so too. - So, so shortish story, okay? I remember when we first got to try the atrial ruba site. - Oh, cool story, bro. So, that was actually a really short story. - It was a long way. - Well, no, I just remember going out to Jester King and Jeff was so kind as to crack open two bottles of atrial ruba site with what the 50 or so people that were there. That was a really epic line of beers that I had to pour there. It was before it came out too. - Exactly. I remember bringing out a ton of canteons, or there was a ton of canteons that ended up showing up to the brewery and Jeff got real kind of, - It was like a little stage frightness. - Yeah, exactly, exactly. And I remember cracking open the rosated gamborness and it was chock-full of DMS. - And he went-- - Whew. (laughing) - Well, to me, it was just one of those moments where Jeff was being really, really humble about things, but I really feel like this beer competes on this same stage as canteon. I think that this is a phenomenal beer. Having all of these side-by-side and then finishing with this beer has made me very happy. - Well, here's a thing. We were at that tasting specifically, and that's one of the reasons that I was compelled to open an atrial next to this beer, is that when we were doing that over there, I kept thinking to myself, fuck, I think I like this atrial better. I think I like this, and I was thinking about that here too. Of the people that were there, I think only one or two people disagreed with that. Because I said, holy crap, I think this atrial, I'm enjoying more than the canteons that we opened. Granted, two of them had problems, but one of them didn't. And I was still enjoying the atrial more than that. I think I'm enjoying it more here too. (laughing) - They're totally different. - They are different. - They are different. - To me, the atrial tastes like a blend of the creak that we had earlier and the lupepé. - Yes. - We mixed a little bit of both of them, and that's kind of what the atrial tastes like to me. Because it has that jamminess and some of the cinnamon notes, but it's still also not quite so heavy on the palate and a little tart and acidic. But then every time I go back to the lupepé after having the atrial, the lupepé just becomes that much more brighter, and it has more menthol notes almost. - Yeah, okay. - And perfume. - Interesting. - Like I really, I can't, it's like the good girl and the bad girl, I'm both. - They're also different temperatures, which kind of affects things. Like atrial is room temperature right now, and it's very warm jammy. - At this point though, they're getting pretty close. - Yeah, and I actually warmed up my lupepé from wah to be around the same temperature as the atrial. They're both just fucking amazing beers. - They're so good. - I don't necessarily know as much as you guys about beer styles and history and everything, but drinking these side by side and just kind of knowing the histories of how old each of the breweries are, it kind of makes me think of the old style versus the new style, and it's like very similar beer, but one has a classical taste where one is a little bit more aggressive and bold with some of its flavors because that's the new style. So, Jester King is gonna punch up a lot more with the sweetness of the raspberry and the tartness and be a little bit more in your face with it. - Whatever, it's amazing. Like they're both, I could take either one of them. - You know, what's really awesome, especially considering when you go back and listen to like maybe like the last like five episodes, there's not a bad beer in the bunch on this one. This is like next level shit the entire way across. - Yeah, there's not even a good beer. There's a great beer. - There's a great beer and a better beer than that, yeah. - In this regard, don't buck it, Boogie. - Yeah. - No, that was a great show. That was a great episode. However, this was a much more pleasurable drinking experience, and I think that you could probably hear it because this one hits on such a visceral level that you can't help but be just like completely captivated by every single beer that we've had. - There was some really nice foreshadowing on episode 99 and in the last two minutes I rewound it and they were talking about what's gonna be on the 100 and oh, something, I don't know, but one on one, though. And the stopwatch to see how far from the end that was, it was two minutes and I was just like, you know, and that was, we were still working out some details and ironing out some wrinkles and stuff, but got our shit together and what a great experience this was, guys. - Dude, I'm so glad to have had you here. And let's get to rankings, like, why not? I'll do a ranking first, but let's just keep it really fucking quick because we've gone along tonight. - Yeah. - And of the canteons, I'm just gonna rank the canteons. I'm not gonna rank this atrial rubricite because, I mean, for me, it goes somewhere around number one with the lupopoe from Waa. But I'm gonna start at the bottom, I guess. My least favorite tonight was the iris for the reasons I mentioned. I'm not even gonna fucking give reasons, but iris was number six. Number five for me was the Guza 100% biolamic. I like that beer a lot, but I don't know. I like the fruit ones better, you know? That's it, really. Number four was Saint Laminus. I really like that beer like the way it attacks in the beginning and then backs off. Number three for me was the creek. I really fucking love that creek. I could drink that shit all fucking day. Love it. Number two for me was the Rosetta Gamerness. I don't even have to say. I mean, that girl has such a nice ass and she ground it all over my taste buds. And my number, what? My number one Lupa 5th and Waa. So good, so good. I'm going next, so good. Okay, and an atriever beside this kind of neck and neck would never mean. Go ahead, Mike. Everything's tied. (laughing) - Cool, Grant, you wanna go next? - Sure. Number six goes to the Guza Laminus. Number five goes to the Saint Laminus. Sweet. Number four, I gave to the iris. Number three, I gave to the creek. Two went to the Rose Day Graham Brembrenness. Number one went to the Lou Pepe. And number one A with a star and fireworks and shit went to Atrial. - Nice. And that's not even like a homerism, like special Olympic sort of like, hey, you did a good job too, because there's a lot of local shit that we fucking hate. (laughing) - It's true. - No, no, I liked Atrial the best. For me, it's kind of tied with the Lou bit, from Waa. But-- - Well, we're asking Grant, not you, so-- - Thanks, Grant. Nick, do you wanna go next? - Yeah, I'll go next. - Great. - Truth be told, I'm super biased. And I love, love, love, love. Pantheon, love 'em so much. So grading these and rating 'em. These numbers may or may not be real. One is completely real. Number six, pick, iris. Love it so damn much, love it. Five, St. Laminus, love it. A whole shit time. - Your reviews all love it. (laughing) - Yeah, I know. - Please, please. - I agree with you. - The goose, 100% lambic bio. Three, creek, 100% lambic bio. Forget about it. Two, I love the rosé to Cabrinas, and then that's the one to bathe in it and drink it all. - Oh, yeah. - And the Lupepe firmware is, I mean, if you can score a bottle of it or hang out with somebody who has one, or if you get a chance to try any of these berries, I highly, highly suggest that you do your best to trade form, prostitute form, or whatever. You really gotta knock these out. - Sell that ass. - Thank you, Nick. You're awesome. Anastasia, you wanna go? - Oh, I hate doing ranking. - Well, this is your favorite type because they're quick, they're quick, go. - I actually have rankings, too. Ha ha ha. Number six, St. Lambe, fuck you. Number five, Giza de Lambique. Number four, Iris. Number three, crack. Number two, rosé. And number one, Lupepe. - Nice. - I was so expecting Anastasia to give like a 30 minute ranking. - That would have been not out of the ordinary. - Not really. - Well, wait, can't we go back and I can tell you why I liked all of them? - No. - Wait, if you want. - Nope. - Okay, cool. Thank you, Anastasia. Thank you everybody for doing this. It looks like we had a sweep for number one. - And two and three. - What? - All the fruit beers came in as one through. I mean, might kind of skewed everything 'cause everything was number one. - Right. - But even without Mike, Lupepe was one. Number two, rosé. Number three was the creek. - Wow. - Like across the board. Thank you, Mike. - That is crazy. - I can agree with that. - Barely 'cause you've tied everything for number one. - It's the first time I've ever done that. This is the first time you've ever been agreeable. (all laughing) - Thank you guys for being here. Grant, thank you. - Thanks, buddy. - Anastasia. - Thank you, Nick. - What's it? - Nick. - Hey, how about you not interrupt me while I'm doing that? - Hey, wait, honk. - Wait, what was that? - He's trying to be a train. - Okay, you're a train. - Thank you, Nick, for these beers. These are amazing. - Nick, I hope a hurricane of blow jobs rains down from the heavens and arrives at your crotch in the shape of Rubio's mouth. - I think we all wish for hurricane of blow jobs. But Mike, thank you for being here. - Hey, thank you very much for having me. - It's very cool. - Holy shit. - Hurricane of Michael Lambert. - Yeah. - Anastasia, thank you for being here. - Thank you. What about Jerry Gusher? - Oh, we all love her. - That's just her poor name. It's the same person. - That's a different person. - You're not Superman. - Yes, I am. - You're super lady. No, no, no, no. She takes off her little beanie and that's like the equivalent of Clark Kent taking off his glasses. - Oh, that's amazing. Nick, again. - Thank you, John Rubio, for having me. - Look at her. - Anastasia, you're not Nick. - Nick, thank you for being here. And thank you for bringing all of these beers. - I love the experience, man. I love the show. I love the beers. I love everything I'll do for the awesome beer community as well as the global beer community as well. Super appreciate it. And cheers, everybody. - Cheers to fucking everybody. Yes, thank you. - Everybody who is listening. You guys are so awesome, so supportive. Keep those donations coming. Keep those reviews coming. Keep those recurring donations coming. - Click that box. - Oh, yeah, click that fucking box. - Oh, click that box over and over. (all laughing) - If you're gonna click it twice, click it a third time. - Just make sure it's actually fine. - Just keep double clicking that mouse over and over and over. - We're all thinking about sex after all. This can't be on beer. - Look, this is actually really thinking it's talking about clicking a mouse. - Yeah, I gotta go home. - I don't know if people. - The porn works, but some galleries don't advance automatically. - Sometimes you gotta play the game or you gotta take off your clothes, you gotta double click a button. - Yeah, it was like thanking people. Thank everybody for listening. These guys, my co-hosts are just really terrible at all, I don't need to do things. Can I get them to help? You guys suck again? (all laughing) - It's fine. - You can just do this show on your own. - It's fine. - Just you and your ego just carrying this. (all laughing) - Oh my God, it's not my ego, it's my fucking drive to make good things. - Yeah, tell us again about how many awards you want. - I want two. - And they're... - Wait, are they addressed to John Rubio? - Yeah, those are awesome awards. - It's an appearance. - You got, you can also rest it all in your 72 inch waist. - You know what? - You're Michael. (all laughing) - See what happens when he doesn't talk about divorce, he just attacks. (all laughing) - It's a bunch of f***s, John's. I'm gonna start crying. (all laughing) - You need a hug? - No, I need a f***ing stress, it's an assault. (all laughing) - You're a bad kid. - F*** you! (all laughing) - Have you seen those awkward laugh after you said that? - Bottoms up. - Bottoms up. - Down. - Bottoms up. - I'm gonna release you. - Bottoms up, guys. - I really hope I have hamburgers available. (all laughing) (all laughing) - There's always hamburgers hidden somewhere around here. (all laughing) - Yeah, well, none of your pillow right now, I'm sure. - Look in that closet where the atrial was. ♪ I'll show you how I'm watching ♪ ♪ Get from the wrong way ♪ ♪ Get on the way ♪ ♪ But forever will be free ♪ - 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. I'm John Rubio. Thanks again for listening. (upbeat music) [ Silence ]
