Episode 99 of the Bearist podcast, recorded February 13th, 2014. Alpine Beer Company. Duckboy? Duckboy. Why did they call you Duckboy? Well, back in middle school, my hair kind of flipped out a lot in the front, so I kind of combed it in a way that it looked a little bit like a duckbill. And one girl ended up remarking, "Hey, your hair kind of looks like a duckbill." To which another girl, the girl I had a big crush on, said, "Yeah, duckboy." And it stuck. And everyone in class said, "Yeah, we now have the creed that you shall remain duckboy for the entire tenure that you remain at the school." That's kind of reaching, though. I mean, saying that your hair vaguely resembles a duckbill. Yeah, I mean, nicknames in school are pretty fucking dumb. Yeah. They called me awesome. Yeah, that's really, that's a much better name. Saint Awesome. Yeah, it was, I'm really jealous because son of a bitch. They called me Fantasia. Fantasia? Yeah, there was that one song you had the word Fantasia in it. They also called me Anaconda. Oh, man. Oh, God. Okay. Do not movie come out in like the 90s. Yeah. So did you eat Jennifer Lopez's butt? No. Just because of your name, Anastasia, they call you Anaconda. Yeah, kids are stupid. I mean, you also resemble a giant snake. Do I though? No. She can unhinge her jaw. It's really uncanny. I actually can't open my mouth that way. No, she's got a little baby mouth. I know. I do have a little baby mouth. No. Before we get any further with this fucking nonsense, I'm John Rubio. And with me today is Grant Davis. How are you, Grant? Doing all right until we brought up the shitty past memory. Is this really just going to bring you down for the rest of the time? It'll be all right, Duckboy. Anyway, also Anaconda Kelly, Anastasia, how are you? I'm injured again. What happened? I just, I don't know how I got injured. I'm just injured. In what capacity I guess might help. Surprise. Why did you even plug it out? I'm sorry. I'm sorry. I should have called you nothing to talk about in high school. We also have with us. Drew Eddie in the fourth chair. How's everyone doing? Good man. I'm glad to have you back. Glad to be back. Last time. What the hell were you on last time? I know we did that terrible Florida show and Coke. Yes, I was on Coke last time. That's correct. Yeah. He was super chatty. Yeah. That's kind of it. None of us remember what you're on here for last time. Well, we're glad to have you back anyway. We decided that we're going to have an episode with a bunch of good beer this time, so we made sure not to invite Ryan. That's so mean. I didn't mean for that to happen. The Ryan curse. In fact, he probably just taints all beers. He's around. He probably like a blight on the beer land. Well, even better that he's not here because we're having six beers today from Alpine beer company in California. Yeah. I'm super excited about this. And these beers were sent to us again by the guys from craft beer anonymous. Wow. Yes. Thank you guys. Those guys have been really, really great. They're super friendly, super cool. Like I said, we met at the Great American Beer Festival. Have we sent them any beer? Yes, we have. Okay. Okay. Well, that's actually I did. I sent them a bunch of stuff. And you you contributed to that. Yeah. I forgot about that. Yeah. You guys contributed to that too. Yeah. Okay. Yeah. I just want to say something real quick. Can we please party like it's episode 99? It is episode 99. Really? Okay. You're getting a job. Ryan, Ryan, you can come in now. He's been waving out. Are you pissed off that he's still one of your jokes? Now my check wouldn't have been that good. That's a good point. But yes. Alpine Beer Company. Thank you so much. Craft Beer Anonymous. Six beers from them today. And I'm super excited about that. But before we get to that, I want to do a little bit of housekeeping. Number one is that we have an iTunes shout out to give. And what this person did for us is they went on to the iTunes music store, did a search for the beerists and gave us a little five star rating and wrote a review for us. And when you write that review, I could see your name and thank you for it on the show. Like I am doing for Under Oath 23, who says this show is great and gives lots of insight on lots of beers I probably will never get to see. I live in Omaha, Nebraska. You know, Under Oath, you saw a lot of the stuff that we have already talked about. You have a bunch of great beers. In fact, I went out to Omaha a few months back and we did an episode on Nebraska Brewing Company, which was great. And I brought a bunch of other beers I think are sitting down in the cellar waiting in the wings for a potential episode of Nebraska beers. Yeah. You guys have a bunch of really good stuff. What's the one they have, Black Betty? Black Betty thinking of. Yeah. That's the really tasty. Yeah. And just to be sure that you understood what we were talking about, I listed a bunch of the breweries that we've talked about on the show that you guys get in Nebraska, Sam Adams, Boulevard, Deschutes, Funkworx, Goose Island, Great Divide, Green Flash, Jolly Pumpkin, Laguna's, Lucky Bucket, Nebraska Brewing Company. We did a whole episode on Nebraska Brewing Company, New Belgium, North Coast, Odell, Omaha, Sierra Nevada, Stone, Wirebocker. Why are you complaining? It's at least five breweries that I wish we got here. I know. A lot of the breweries that we talk about and a lot of the beers that we talk about on the show, we don't even get in Texas. So it's the same for everybody except for us because we're under earth 23. Come on. Come on under earth 23. Quite giving us delicious five star shout outs on iTunes and then complaining. We're going to drag you through the mud now. We're going to fuck you right now on your airholes. If you want some of those beers, travel, do some trading or go to a bottle share or organize a bottle share post somewhere on the internet beer advocate beer trade something great beer and organize a bottle sharing area. I can just see a nice bottle share in the middle of a cornfield. Surround people coming from miles like I'm sure they have some that place Papillion, we're in Nebraska Brewing Company. I mean, those guys are all about craft beer and Omaha, there was a place called Beartopia. Those guys have a bunch of great craft beer at their shop, but in addition, I'm sure that would be a great place to start to try and organize a bottle share. Yeah, those guys. So under earth 23, you're good. You probably have a similar amount of access to beers. There's a lot of other people that listen to this show. So chin up, do one of those things that we told you to and enjoy a good beer and never give us a five-star rating. No, that's not what I'm saying. You're a beautiful flower under earth 23 and I love every minute of your life. So the next thing I want to do is say that we didn't get any emails this week. No decent emails. Well, I mean, we got emails from people who are just asking simple questions or, you know, just stuff that I could just answer in an email reply. Yeah. So nothing we could really discuss on the show. But if any of you have anything interesting to email us, do it at info@thebearers.com. We really appreciate it. How much money we make this week? We didn't make a damn penny. What? You know, nobody has sent us any donations this week. Oh, well, I think it was probably because I told them not to because it was that episode with Ryan. Oh, yeah, that discourages them. This is episode 99. We've done 99 free fucking shows for you. And I want to, yeah, I do want to do our own horn because they're fucking great episodes. We win podcast awards. Some of them are great. What's in store for episode 100 or is that classified? Episode 100 is classified. For now, I mean, it might be a crazy beer fest. It might be something quiet. It might be Mike having sex with the five of us against our world. Wait, five? Well, there are going to be five people on the show because Ryan's going to be here and Mike also counts as another person. We covered it. He's fat as fuck. No, he's not fat. But yeah, I mean, we've got an idea of what it's going to be, but we're not ready to say. Is there going to be cake? There might be kick. Yes. So yeah, send us donations. It is very, very helpful for the show. We don't make any money off of the show. We don't have any advertisers, don't have any sponsors or benefactors or anything. And we don't want them. We don't. We don't. We want to keep this ad free and listener supported. And the way that that can happen is go on to the beerists.com on the left hand side of the page. There's a PayPal donate link. Click on it. Send us money. Five bucks, 10 bucks, 20 bucks. Send us a thousand bucks. If you just inherit it a bunch of money and you have a thousand dollars burning a hole in your pocket, send it to us. We'll put it to get used or send us five bucks. That's a good reasonable amount for what you get each month from us. Also, go ahead and click on that recurring occurring button because then you never have to feel guilty again about donating to us. Yeah, it's still doing it. If you click on that reoccurring button, every month, we'll get a payment of that amount without you having to do anything. So if you put five dollars, send us that, click reoccurring. We get that five bucks every month. And, you know, sometimes I think you just need to take a step back and realize the value ad that you're getting from listening to this beerist episode. What is the value? Well, you get there's really no. Two hours or you get about an hour of entertainment each week. Okay. And you get a lot of information from it. And it's a nice high quality production. You see, you just sold me. I'm sending five bucks in tomorrow. That's cycling right back to yourself. God damn it. Now PayPal's going to take a cut of that. So I'm just pretty much just giving PayPal 25 cents. Yeah, fuck you. They're not going to give us money if they realize we're irresponsible. That's how they get you. That's how PayPal gets you. Can we make a beerist fan club and like people can write in and get awesome prizes and oval team? You know, you're just giving me war work is what you're doing with that. Now Drew's going to run the fan club. You're fine. Oh, Drew, thank you for running. Can people send us cake? Yeah. Yeah. Cake is going to happen. You've just mentioned cake twice. I know. I'm going to get sick eating. I can tell. But there's no fan club. Anyway, Alpine beer company. We're going to get into these beers. An Alpine beer company was started by Pat McKillenney. McKillenney. McKillenney. Yeah. And he is the owner and brewmaster of Alpine beer company. And he was career firefighter, who had been home for instance, 1983 with a goal of starting his own brewery. Pat have prepped this at Ailesmith in San Diego. And in 1999, he contracted McKillenney's Irish Red from Ailesmith Brewing Company. Soon after that, Mandarin, Nectar and Pure Hoppiness were released. In the fall of 2002, Pat opened Alpine beer company in his hometown of Alpine, California. There are approximately eight to 10 beers on tap at the brewery. These are available for purchase on site in Growlers, but must be enjoyed elsewhere because the small size of the operation demand can exceed supply at times. The brewery went through an expansion, started in late 2008 and became operational in mid 2009. Four double sized fermenters were installed in an old garage behind the current brewery. A pub opened in early 2010 on the far side of the same building the breweries in. According to the website, they're available in San Diego County, Orange County, and Los Angeles County. I'm excited. Let's do this. I'm an Alpine fanboy. I love everything they've made. Okay, I've only had two of their beers ever, so I'm super excited about this. This is new for me. Yes. So the first beer that we're getting into is Mandarin Nectar, and this is an orange blossom honey ale. It's 6.5% ABV, six IBUs, and a year-round offering available in bottles and on draft. Fresh organic orange zest and cracked coriander complement the orange blossom honey used in this ale, like a mountain breeze through citrus trees. After my heart. That rhymes. I know, it's like Anastasia wrote this show. Where's the rest of the write up? You missed the important part that this was actually an Ironman 3 tie-in for the Mandarin. No, no, nothing to do with Ironman. I thought it was a typo that it's only six IBUs. I rarely see that. Half a wisens have, you know, 15, 20, but yeah, once in a while, you'll stumble onto a beer that's got like three IBUs. Like, we just threw a hot pellet in there to make it beer, you know. But checking this out, this is dead on clear golden. It's gorgeous. So say it kind of looks like mead. Kind of, right? I just got that really clear, bright coloring to it. With the heads gone fast, I wonder if that's just the byproduct of not having much hops in it? Possibly. I mean, yeah, there's just a slight bit of head on there. It's almost completely gone. It looks like we were doing dishes in this water about an hour ago. That's a great nose. Smells like me, almost. That orange blossom, or the orange blossom honey, I really come through in the nose. Totally does. There's a new metering in Austin, Meridian hive, and they're, I'm trying to remember, frontier, I think, is the dry hopped one that they have. Very similar to this. You know, this has definitely got that orange peel and orange zest to it. Yeah, this is quite a good amount of orange peel there. And I like the maltingness in the nose, too. The orange and like a little bit of vanilla, you get the honey as well. It kind of reminds me of, there's a soft soap body wash. Okay. Orange blossom and honey? Yeah, there's an orange blossom honey one. I'm like, hmm, it's very much soap. Yeah, it's very much like that, and some malted barley. I mean, it smells delicious. Smells bright. It really smells like a mountain breeze through the citrus trees. I'm not going to I was kind of kind of scoffing at that, but they might be spot on. I get a touch of minerality, maybe some sandstone or something, but just a really small amount. I'm a geologist and sandstone doesn't have an aroma, but have you licked sandstone before? I actually have, yeah. And it has a taste. It does have a taste. Exactly. So it can smell like it tastes like rock bottom. I'm looking sandstone. There's actually a field test you can do to distinguish between shale and mudstone. If you rub it against your teeth, one is gritty and one is smooth and has to do with the grain size, because you can't see the different sizes, but you can feel them. Interesting. So go around licking rocks. It's kind of very similar to the field test to tell of a girl's a virgin or not. Yes, it is. Okay. So I just, if you feel the riotiness, that's right. I just tasted this beer. This is gritty. This beer tastes really good. It's a very light beer. I mean, there's quite a bit of malt there. It surprises me that this is only six I've used, because I'm getting what comes off as a grassy hop. It's got to be the orange peel, then. You can use it to bitter, wet beers, you know. Yeah, this certainly doesn't have the sweetness I was expecting from the nose of an orange. It's not like we commonly come across with the dreamicle or something like that, or it's a vanilla sweetness. It's a dries somewhat bitter orange peel. Bit of orange peel. Dry orange peel. Kind of a crackery, a little bit peppery. I do get a pretty good amount of pepper on this. I get a little bit of jasmine tied to that bitter note. It's like a touch of aromatic jasmine or something. It tastes kind of pilsnery. It does. It's really nice that we had some warm weather today, because this is definitely a summer beer. I want to have this with 90 degree temps. Yeah, it's really clean. I don't see this beer weighing on me at all. I also want to apologize to our northern brethren, dealing with 18, 20 inches of snow right now. Yeah, we're like 75 today. Yeah. You guys see that picture on Reddit of Atlanta, where they're like two inches of snow, and you look at all these cars, just chaos down the street, and then there's one like with a fireball coming out. I know. Burning up. That's hilarious. That's what happens in the south when we get a little bit of snow. Atlanta and Raleigh had big problems, too, with a couple inches of snow. Oh, geez. Yeah, they stay home and drink. Seriously. And they laugh at us for not being able to drive in the snow. Well, next time it goes like 85 degrees and your people start dropping dead, yeah, call us. Understand that we have AC everywhere you go. Yes. Anyway, let's get back to this beer. Yeah, I want to drink this in the AC. I would drink this beer anywhere. I could see drinking this in the OC. I mean, yeah, it's available there. I hate myself. You listeners hate me, so you know, there's going to be the show of really terrible puns. Let's end it now. I'm pretty sure that a lot of the listeners deal with a lot of that sort of thing just to get to the pearl that is me. Oh, it's so cute when you're overly confident. I like this. I do too. I really do. And what's really amazing to me is when I looked at the description of this, and when I looked at six IBUs and 6.5%, I expected a lot more orange juiciness to this. But it is definitely orange peel that I'm getting in the flavor. What kind of meh about it? Really? It tastes more like cardboard with a little bit of orange rubbed onto the cardboard or something to me. It's not bad. It's just a little bland. I'm not like you about it. Let's also be clear because cardboard is that not flavor? Yeah. People usually use that to describe oxidation, but it's not oxidation cardboard at all. Oxidation is more of a wet cardboard. Yeah, I'm not giving that. It's a very dry, crackery almost. I think Rubio was mentioning a pilsnery lager kind of vacuum to it. Yeah, so. And that's the thing that's also kind of throwing me. It tastes almost like a lager. Like it tastes almost like a lagerd beer, but it's an ale. It's interesting. I don't know. I mean, it's all right, but it's not knock my socks off. Great beer. I mean, it doesn't have to be like, oh my god, this is going to have my baby. It's a good beer. It's a solid beer. I would choose it on Tappin Austin in the summer. I would go back and forth with live oak in this. Yeah. Not putting it on that level, but I would say. Well, it doesn't weigh on your palate. It's not heavy. It's so light. It would be nice. You know, that's the problem I think we have here in Texas that we don't have a lot of great summer beers. And it's always fucking it's like summer three fourths of the year. There there are a few that have come out like Einhorn. I think it's a perfect summer beer. Einhorn is great. Yeah. Einhorn is the brilliant of us. This could be this could be nice to have here. This would be great here. Oh my god, I wish they would make more elution in the basket, but Austin Beerworks had a beer called lotion in the basket. What was it? It's a unfiltered Pilsner or mostly unfiltered Pilsner dry hopped with. I think they used Amarillo. Oh, it's so damn good. Just the right amount of hops in to it. It's still on Tappin pint house ahead. Oh, no, we still haven't at work, but I'm just saying I wish it was the summer time. I want some of that so bad, and I really wish that we had a beer spoiler to this mandarin nectar. I really like the fruitiness that's coming off of it. And like I said, it's not a sweet fruity beer. It's a very dry, easy drinking 6.5% beer, and it doesn't even taste like it's 6.5%. It doesn't feel like it has that type of body. It feels like it's a bit lower than that. Yeah, it's a good beer. I'm looking forward to the next one. Have we swayed you a little bit? Well, that was mandarin nectar. I really liked it. I'm not as smooth as Grant. I'm a big fan here, too. I'm getting miserable. He's so miserable. I used to drink anything. And now in the duck pond. Yeah. Damn it. I thought you were deleting that and I thought it may be suckers. I'm sorry. And the next beer is McKinney's Irish Rad. It's 6% ABV, 13 IBUs, and it's a year round of offering available in bottles and on draft. And this, according to their description, is their most versatile beer. Good to drink as well as cook with. It's very rare that you hear people saying, "This is good to cook with," specifically. That's awesome. Light enough to quench a thirst and complex enough to accompany fine dining, caramel, multi-blah, blah, blah, blah. There are flavor notes. Oh, and there's a touch of rye in here. Yes. Just a good touch. Hopefully not a bad touch. Sometimes I hope it's a bad touch. So what does this say on the bottle? McElhinney's. McElhinney's. That makes sense because I have to do his name. McElhinney's. Okay, so I guess my autocorrect. Just fuck that up. McElhinney's. McElhinney's. You've got the Irish catty. McElhinney's. I've got the Irish name. It's called McElhinney's and Irish Rad. I can't actually do an accent. I think we've learned that every time we've done it. That's Scottish. I'm offended. Is there a difference? I'm offended, too. You aren't even Irish. I'm so Irish. She's not even funny. You don't even get to claim both. You have to pick one on the other. She's born in an Irish rice baddie. Irish rice baddie. That's awesome. Yeah, it's amazing. So this McElhinney's Irish Rad. You nailed it. McElhinney's. McElhinney's. McElhinney's. McElhinney's. McElhinney's Irish Rad. Let's take a look at this. It's beautiful. It's ruby. Yeah, it's a ruby garnet. Cherrywood, almost. Okay. Tawny. I like Tawny. Tawny's a good word. Clear. I wonder if they filter. Yeah, I'm not really seeing any sediment at all in mine. They might filter. It's beautiful. Small head. It doesn't last very long. That smells really good. Love the caramel. Some of those red malts provide caramel almond. Give a little bit of candied pecan. Almost nutty a little bit. Nougat. Yes. Nougat. Creamy nougat center. I get something that kind of reminds me of a little bit of cherry hard candies. Okay. Like the cheap kind though, right? Yeah. I also get a little bit of damp hay. Okay. Nice. With a touch of fresh cut grass. And that's kind of in the mid to back nose. Yeah. And there's something a little bit Nutella-like and roasty. Back to the appearance. I love this head. This is a gorgeous manilla well-retained bit of foam. You have to agitate it a little bit. You do. Getting into the taste. It's nice. Tastes like my people. What do you mean? It tastes like your people? I don't know. I was trying to be offensive. Your people? It tastes like your people. I'm going to swear that's what you said. Yes. It tastes like my people, guys. Your people probably taste great. I said yes. Yes, it does. No, this tastes fantastic. I really like the way this goes across the tongue. I mean, the body is light to medium. The mouth feel is just great with that prickly carbonation that smooths out toward the end. This strikes me as something that would win it like a GABF. It's so clean. Yeah. So caramel malt, lots of caramelly malt, a touch of rye spiciness. What are the seeds in rye? Caraway. A little bit of caraway, that sort of thing. Yeah. I get a bit of hop and it's not a lot of hops, but there's a little bit there. I think maybe the rye notes are a little bit more. Yeah, it seems like there's this kind of bite this peppery note too. Yeah. It's a peppery earthiness. From the rye, I'm imagining. That's just the right amount of rye in there. Oh, it's so good. So good. This is so delicious. This is a really underrated style. I think it's that way because not many brewers make it, and when they do, they're just mediocre. They're just kind of okay. Well, yeah, I mean, because Irish red is usually a middle of the road beer for the middle of the road pallet. Right. For a middle of the road type of people. Wait, are you talking about the Irish? Yes. You're a dickhole. You know, just keep on going, Grant. We'll find you. We'll kill you. No, you guys won't. You're just going to fill yourself with more impotent rage. Oh my God. Have you heard of this thing called the IRA? Well, they've done lately. Just take on my taxes. You know what? It's a different thing altogether. Wow. Okay. I just stepped it up another level. So, I don't even know what I was gonna say. I get a little bit of toast with brown butter. Interesting. Just like a little touch, you know, right? When it's, you know, when you have brown butter, it's getting to be a little sweeter, more nutty, more toffee. You know what? Saying that, for some reason, brought croissant into my mind, and like a nice buttered croissant. Okay. And not, when we say we're saying butter a lot, I don't mean diacetyl at all. There's none of that in here. There's not a single off flavor in this. This is rock solid. Awesome. But there's something that's reminded me of buttered croissant, like something a really nice browned croissant. You know, when I had Irish Reds before, and probably the most common one is Killian's Irish Red, it's very oxidized, very frequently. It's just off. How often do you have Killian's? I used to drink that a lot. Oh, that was a go-to beer for me. That was a gateway for me. Yeah, Cairns was up there. Yeah, I guess it was for me too. Okay, I should shut up now. Go ahead. But this is so delicious, and it doesn't really remind me of that except for a name now. I mean, this beer, I think, would go great with a bunch of bread. I just wanted a bunch of rich, like a big smorgasbord of different types of breads and cheeses. Oh, a bread and cheese plate with this would be amazing. This beer is fairly versatile. I do want to cook with it, but I also want to drink it with food. Yeah, absolutely. But getting back to the whole cooking with it thing, I think it's brilliant that they position it that way in their marketing because it's 13 out of views. There's not any bitterness here or any hop bitterness that's going to intensify when you boil this down. If anything, I think the sugars are just going to intensify. It's definitely one of those ones that I would cook with some sort of stew or sausage. Yeah. This mentions a chocolatey roasty finish, which yeah, now I think about okay, I get that. Oh, totally. In the right up. That is. Yeah, yeah, yeah. I can a whole lot of roast, but I definitely like that little hint of spiciness that the rye provides. It's certainly one of the more roasty Irish reds that I've had. If I'm going to like put it next to other Irish reds that I've had, this one comes off to me as roasty. It's not like super roasty. It's not like, oh, that's just going to jump out. But if I think about it behind the filter of other Irish reds, I would say that this is a little bit roasty. It's kind of touch of it. I like this a lot. Yeah. It knocks back pretty easily. I know. I just finished mine. I want to eat sandwiches with it. This would be like the perfect sandwich beer, almost any kind of sandwich. Oh, God, corned beef rye, pastrami, some sauerkraut, even like a turkey avocado, California sandwich on sourdough, I think would be good. I just want to say and reiterate again, Ryan is going to be off. Ryan, I'm sorry. He's not. No, actually the guys from craft beer anonymous who sent us these beers, you should check out their show craft beer anonymous.com. They do a really funny show. It's great. They've got a lot of great opinions on stuff and they're super knowledgeable and they're super nice guys. So craft beer anonymous.com, you can also get them on iTunes. They specifically told me did not have Ryan on the show. Yes, they did. No, they didn't know that at all. That was like the closest we come to having commercials on this show. Yeah, I know. I know. But I do want to give them a shout out because I have listened to their show quite a bit for several months now. What was that website again? Craft beer anonymous.com. Are they better than us? No. Honest. One of those. But they do probably have bigger cocks. So the next beer. So this is going to be one of those in the stage. You're bringing the average down. What the hell? Yes. My cock is you fair. I am bringing the average down to Mackle Henny's Irish Red is what we just finished drinking and the next beer final one before the break. Mackle Henny. Yeah. And each time you pronounce it, it's different and we're here. Totally. You talked all over me. I'm going to have to say this again. The Mooka Loonies Irish Red is what we just finished. This next beer is Nelson and this is a golden rye IPA. You shame me and I say just people. Are you Filipino? Half. Okay, sweet. So Nelson is one of the beers, the first beers that I heard about from Alpine and Nelson, like I said, it's a golden rye IPA. It's 7% ABV and this is a rotating release available in bottles and on draft. And the description says, Grant's face just exploded in bliss when he smelled it. Okay. This is an outstanding hop from New Zealand. Nelson Sullivan is generously used throughout the brewing and dry hopping of this. Are you fucking hurting me? Wrap it up. Let's get to drinking. Okay. Let me see. Let me see. An outstanding hop from New Zealand. Oh, no, so then is generous to you. It's an auctioneer button here. Nobody can hear what I'm saying. I have to start again. An outstanding hop from New Zealand. Nelson Sivan is generously used throughout the brewing. So this is a hazy yellow and dry hopping. Like lemonade beer. Dude, I'm like the host. It's like an lemonade. European rye is added for a smooth ball. I'm taking his his portion. I'm going to have to say it again, an outstanding. Okay. So they have Ryan here, a little bit of rye and some, a lot of Nelson's of it. It's a lemon drop. It's golden sunshine. Dude, that's exactly the color is lemon drops. Like lemonade. Yeah. Like lemonade or a lemon head candy. I mean, it's transparent. I guess it's translucent. It's like lemon meringue pie and beer form with the head and the color. Yeah. Yeah, no, I've got complete haze. I said transparent, but I meant it's translucent and I can only see light through it. I can't see through the glass. I would just like to point out under the cap. There's like a slug of hoppiness. Nice. Yeah, that's impressive. Frosty head with tiny bubbles. Yeah. Yeah. Look at that little bit of hop under the cap. Ew. Getting back to the look of this thing, it looks like lemon meringue pie. It is amazing looking. I mean, they should get to the smelling of it. Super white head. Because it smells like volatile. It's impossible not to smell this beer. Oh my god. It smells amazing. Rye hops, grapefruit, grass. Lots of pineapple. A ton of pineapple. Mango, tangerine, just tropical, just tropical fruits. Yeah, a lot of lemon. Yeah. It's perfectly Nelson hops. Kind of like Kewai and Pie. Oh my god. That is amazing. That is a nose gasm right there. Oh no. This is what I'm talking about. God. Okay. So all those tropical flavors, you said Kewai and Pie. I'm getting a little bit of that in the nose. Guava anesthesia said. Yeah. Absolutely. It's just juice. And it smells like juices. Yes. You know those cans of mango nectar? Those nectar's, I guess, in cans. And I don't even know what the fuck it's supposed to be. But this has a lot of the pineapple and mango mixed together. Thanks, sir. I guess. Yeah. Yeah. I don't know if there's a fruit that you can name that's not in here. I'm getting lychee or lychee. Yeah. Like starfruit. It's just ridiculous. It's a cornucopia. It's bell pepper. Bell peppers. No. God damn it. Sorry. That's a bit. I like challenges. I get a teeny, wainy hint of stink. Like really dank. Yasty funk or something. No. I think maybe just something. It's only teeny. Insanely dank. Oh, I understand. I could totally get that. Almost like a, almost like a bong you haven't cleaned out for a little while. Kind of like kind of dank in resonance. Yeah. Well, I mean, Ruby already mentioned the pine notes. They're kind of different. It is amazing. It's rare I come across a beer that I can just be happy to sniff for a good 10 minutes without drinking. I mean, obviously I don't want to drink the hell out of this, but you should move to the drinking. Yeah. I just had a sip and fuck that's good. Oh, wow. That is such a great bittering hop to it. It's bone dry, too. Yeah, it's very dry. It's a roller coaster. It starts off strong and then it finishes so silky smooth. So it's got this initial light burst of fruitiness, kind of like what we were smelling. Yeah. That dissipates really quickly. And it turns into this, this rye wash. Yeah, exactly. Yeah. And then it kind of ends on this nice, bittering note. It's really weird. Sometimes when you taste a beer and then you go back and smell it, you get a different perception. I got to hit me with lemon starburst. Ah, okay. I totally got lemon, maybe even the strawberry too. I don't know, but starburst just like kind of. It's kind of like that, uh, lacto. And the dankness comes out far more in the flavor than in the nose. I mean, I get this really dank, somewhat bitter hop that happens, but it's so manageable and so good. I really like how that blends into lemony, pineappley, tropical fruity and also that earthiness. Like there's an earthy spiciness that's happening right in the middle from that rye. It's so good. I would love to look up their hop schedule. I imagine it's a lot of late hop additions. It's so aromatic and it's so flavorful. But like you said, the bitterness is, it's there, but it doesn't, it doesn't linger. It doesn't overpower anything. It doesn't weigh. It doesn't layer. It doesn't do any of that. I haven't taken a sip in like 30 seconds. I'm just kind of licking my lips and letting this saliva build in my mouth. And it tastes like a just eight orange sherbet. Neat. It's just so juicy in my mouth right now. You see, I would agree with you to a point because there is also a somewhat bitter grassiness in my mouth. I do taste what you're describing, but there is a bitter grassiness happening that's not overwhelming. It's not just overbearing. It's just a hum and a tingle. And you can almost feel a tingle on my tongue. I love this beer so much like the whole experience of drinking it. Going from the aroma and getting this brightly tropical fruit thing, the flavor is a lot more dank, mossy and it's like chewing on a bunch of citrus rinds. Yeah, and you mix them all up. But there are still a lot of those tropical flavors there, but they're knelt it in with a little bit more muted. Yeah, with some pine and some resin and a bunch of other stuff like that. It's gorgeous, very dry. There's a little bit of a honey quality to the malt. Oh, yeah. Good call. Thanks. But I love this beer. Thanks. I'm really fucking proud of that. I'm proud of the way. I'm tasting things right now. Did you taste the shit out of this beer? I'm tasting the living balls out of this beer. And I'm articulating this like a champ. I think I'm getting a different flavor ride than y'all. For some reason. It is a ride. Sorry. Yeah, no, it's that's a complete ride by dollar ride. Oh, oh god. It's the episode for that. Dear Santa Claus. Sometimes I get really sad when mommy and daddy fight, but sometimes daddy just says things and I want to kill myself. Anyway, go ahead. Sign anesthesia. That was an actual Santa Claus letter from anesthesia. So I get a lot of the bitterness and the rice spice in the very friend when I first take a sip, tip on my tongue. That's where a lot of the bitterness hits. And then mid palate, it starts to kind of round off and get a little more tropical and dank. I don't want to say creamy, but I think in the mid palate. If you did say creamy, I would agree with you. Right, but I think, okay, creamy. Yeah, that's right. I'm nodding very well. I agree with you there. So the mid pop that is a little more round and full and then the finish and the back of the palate is smooth and that kind of orange sorbet or orange sherbet that I was talking about earlier. Yeah. And it's weird because you guys talk about the finish being bitter and kind of that grassy hop and I get the total like opposite. I get a bitter wash at the end. The bitterness is the most intense for me around middle to finish. Like a finish is long. Like I get quite a bit of that bitterness, which isn't even that much bitterness, but that bitterness just stays on my tongue in a very pleasant way. It feels like for as long as it sticks around, it should be more bitter if that makes any sense. I do agree though that the spiciness right at the front is now what I'm getting. I think I initially said that I was getting a lot more of a fruity sweet note when I first took a few sips. And now I do notice it's a lot spicier. Yeah, it's like that ride bite. Alpine killed it with this beer. I mean, oh, it's so good. It's a quintessential West Coast IPA, but then that addition of the rye, it's just so flavorful and fruity and aromatic and everything. It's got a lot going for it. This is a perfect Nelson beer. It really is. It's a perfect Nelson sivan beer. Do you have any more? No, we got one bottle of these. I'm gonna keep trading with those fucking guys. We'll figure something out. Yeah, I'm gonna have to trade for more Alpine specifically this beer because it's been too long. Thank you. Dude. Oh my god. Thank you craft beer anonymous. Thanks craft beer. I mean, I'm curious. I don't want to like crap on them setting and stuff. I'm kind of curious to see when this was bottled or released. I don't think they have bottling dates on it. Okay, so Dave is the guy who went, Dave from craft beer anonymous is a guy who went and picked these up at the brewery. Okay. He picked them up and mailed them the same week. So they were bottled just a couple of days before he picked them up. And when was Sally? That was a week and a half ago. Yeah. I've had this beer a few times and I got to say this is phenomenal. I mean, it probably is very fresh. Extremely fresh. Yeah. Yeah. Makes sense. I mean, why not? Oh god. Okay, so we're going to take a break. I'm going to do that. I think like the Alpine motto says drink our beer or go to bed. Is that motto? Drink Alpine ale or go to bed? Holy shit. That's a great motto, but that is great. What is that from? It's really aggressive. Super aggressive. Was this a stone bottle drink Alpine or go to bed? It's like what you tell your kids at night. You can either drink Alpine beer or go to bed. It's a drink Alpine or go to bed Ducky or Duckburg. What did they call you? It was Duckburg. You son of a bitch. No one called me Duckburg. Life was like a hurricane sometimes. Let's take a break. Wait, I want to look the inside of this cap where this weird hop thing is. It looks like you're looking a booger. Does it taste like the inside of my nose? Oh, that just tasted like a bunch of Nelson. That's delicious. Okay. Do you want to lick your tongue? I do want to lick your tongue. It was delicious for like a second. Now it's not that delicious. Oh god, it's building. Why did I do that? You ever eaten a hot pellet before? It's kind of the same thing. Yeah, that's exactly what I was like. Oh, I've done that. Yeah. Why did I do that again? You've done worse things. That's true. Break. Everybody dance now. Give me a new mix. Give me a new mix. Everybody dance now. I wasn't expecting that part. Hey, what? What's going on? Cake in a stage of just cake. The 90s asked you over like they did the first time. Oh, sorry. Is there cake? It's the 90s. I don't think 90s had cake. It wasn't invented yet. So the next beer that we're going to have, we had a wonderful break. It was revelry of stories and it was so beautiful. It was traumatizing. I don't think Grant can ever lick any of us in the eyes again. I just told Grant about one of my favorite websites to visit, which is E F U K T dot com. Yeah, don't go there. It's not safe for work. It is the worst thing you'll ever see. Don't go to E. Fucked. Don't realize everyone is now logging on to you. No, no, they shouldn't. It's a bad idea. It's a it's a blight on humanity. They will see people shitting and it's not. I'm never eating eggs again. That's all I know. Great. Never yet. Done. You just ruined a food group for me. What's our next beer? The next beer is alpine ale is 5.5% ABV and it's 32 IBUs and you see you're out offering available in bottles and on draft and it says alpine ale on the bottle, but it's a pale ale. Our namesake ale represents everything a good, well-balanced pale ale should be. Multi-banantu sweet, refreshing, but not too bitter, full-bodied, but not too heavy, lively, but not over-carbonated, a clean everyday beer that leaves your palate begging for more. I think that we should call this al pale ale. What does that mean? It's a portmanteau of alpine and pale ale. And it's terrible. There, there's a name. Is that anything like an ottomanopoeia? A portmanteau? Yeah. It's when you combine two words together. I hate this entire conversation. Hey, looking at this in the light, we get colors. So there's also smell and onto the taste. It's a golden color again. Pretty standard pale ale kind of look to it. It's a little darker than golden. Yeah, hazy kind of dark golden. I mean, not dark golden, but it's darker than golden. It's almost copper, like it's bordering on copper. It's almost another genuine draft color. Nope. It's like a copper bronze gold. Yes. It's like all the metals in the Olympics. Nice sticky head hanging around. It's not exactly thick. Tiny bubbles. Yeah. And it smells like a multi-pale. There's something in here that makes me think smarties. Interesting, okay. Yeah, it smells a little artificial sugary, dusty candy. Yeah, I mean, the main thing that I'm getting is a big caramelly malthiness, but there is some kind of candy like sugar there. Yeah. Yeah. I'm getting this hop resin, but it's kind of distant. Yeah, it's kind of stinky a little. Like old gym socks? Like dog shit, stinky, I stink it lightly. Like old crusted up dried out dog shit. I don't get that at all. Yeah. I'm getting a lot of sweeter candy notes, bubble gum. Well, my dog shit comment sounds really awesome. What does your dog been eating, Grant? Do you guys think this smells like a west coast IPA? No. I think so. All right. Argue meant. No, he's wrong. I'm right. That's it. I got sided with Anastasia. I'm not getting a huge pungent aromatic hop note to it. No, but it does have that rich multi-base, which I would think would be more east coast. Me too. I'm sorry. I'm sorry. East coast. Did he say what's good? Yeah. I give it over. We won. Okay. Yeah. Sorry. I thought you guys think it's a little bit more east coast. Yes. Because it has that bigger multi backbone. Yes. I'm sorry, Grant. I'm going to apologize to the listeners because I meant east coast. My brain isn't working because it's really slow because there's a lot of beers in it. And go ahead and also apologize to Drew, but not Anastasia. So you've made sure you hit it. I will buy it. I will buy Drew a fruit basket. Anastasia. You're going to go fuckers up. No. Anastasia. Right now? I'm sorry. Yeah. Can I watch? No. Okay. Good. F-U-K-T dot com. No. Damn it. No, no, no. That's right. Anastasia is not on that either. I do think this is more of an east coast paleo. This does have a lot of those really multi caramelly sugars. I'm putting a little bit of orange out of it too. Yes. That's getting a little grapefruit. Yep. The hops are there when you dig, but you're right. It's definitely got that mulped forward aroma. It seems to work, honey. Yeah. And a little bit of like a graham crackery thing going on. And something that's coming off like red delicious apple skins for some reason. I mean, I'm getting some kind of apple-y, I don't know, like apple pie. No, I totally get that. Okay. So just tasting this. I get a lot of the red apple, but I was also taking that sip right as you said, red apple. And so it just really triggered for me. Yeah, that's super east coast pale, east coast ale. I mean, it's just multi a little bit of grassy hop, but not too much. A somewhat European approach to the hop too, it seems. I don't get a lot of tropical fruits. I don't get a lot of pine. Coming on the heels of Nelson, yeah, this surprises me with how balanced it is. I mean, and like you said, you know, hops don't come really strong at all. It's just very multi. It's nice. It's crisp. It's clean. Something about it really reminds me of the fall of autumn. I could totally see that. The fall of autumn? I said autumn afterwards, because I realized the fall could have meant other things. It's like machine game of thrones. I like the malt base a lot. I think if you and speaking of fall, if you were to do like a wet hop on this, it would be really tasty. Yeah. But I do understand what you're saying about the fall. I mean, there's something that's like dried leaves about this. Yeah. Yes. I didn't want to say that because I thought that might sound weird, but I'll totally back you up if you say it. You're totally right on track. You know, I was also thinking, if you added some pumpkin type spices, all spices is, I don't think it actually would be too bad. I'd probably shoot you in the face. I don't think this is bad at all. I just remember what show I was on last. It was the pumpkin beer episode. Oh, God, I'm saying, really, you haven't been on since October. Was it October? Yeah, I guess it was. No, it was probably more like September. It all blends together doing a beer show. Yeah, totally. I have a hard time remembering things. And I think it's a you're holding. It's a blending of me being almost 40. Holy fuck. You know what? Don't say that. I'm sorry. That really caught me off guard. Fuck you. Are you 39? No, I'm 38. Okay. Good. It smells real close. I have two more years. I can be on the show. Okay. So we're going to talk about this beer a little bit more. I just can't be out with a 40 year old. God, you're not. I'm just an ageist. That's all. I really wish the kids on middle school were harder on you. Yeah, they took it easy on me. Duck boy's not too bad. What was it? You're just this monkey fucker or something? Yeah, that's pretty close. Monkey fucker? Yeah. You know, you fuck a monkey once and the name sticks with you. Yeah, you get aged and then you're just screwed. This tastes like breakfast in the fall. Like you have a little bit of breakfast tea or Earl Grey with some really hearty toast and maybe grapefruit or an orange and a shit ton of beer and the day set. Well, sure. Yeah. It's a great beer for the fall. I mean, you're dead on with that whole feeling. I mean, well, that's just what it tastes like. I don't necessarily, I don't want to be a seasonist and say, oh, this is only a fall beer. No, no, no, no, but it definitely lends itself to that. Yeah. Oh, I'll told, I guess I'll just have the bar set high from the first three beers we had, but this is kind of, yeah, it's kind of okay. Just remember that first beer. Yeah, it's a man. It's a well made beer that could have been made by any other brewery. Correct. I just finished mine. I mean, it's still drinkable as hell. Yeah, I think it's pretty nice. Like I said, it finishes really smooth. There's just a little bit of hot bitterness. A little bit of spice. Yeah. Yeah. Just just a teeny bit kind of before it ends, but it just, peppery corianders want to drink it more. It's quenching while being sweet and all that stuff. But it's good. It's really good. Let's move on to our next beer, huh? What's up? What's up? This beer was alpineal and the next beer that we're about to have is captain stout. Captain stout. Yeah. Captain stout is 6% ABV 31 IBU stout and it's a year-round offering available in bottles and on draft. And I'm going to read the description here. The captain is leader of a fire crew. This beer takes charge of your taste buds with its rich flavor, roasty malt character, that has hints of chocolate and coffee, loud flavor, nuts, flavor, nuts. Just beer pairs with food. Like with food, generally. Whatever food you eat, drink this with food. Yeah. I think of food, the F-U-D, the fake food. Yeah. Yeah. Sometimes I eat pennies. Maybe that pairs well with pennies. Great with dinner. Dinner. Or as breakfast or even with rich vanilla bean ice cream. Okay. Hell, try lunch as well. No. Fuck lunch. Just fucking round it all out. Yeah. No lunch. This beer is great with snack. Like fuck you. What? What? Much food. Yeah. Much food. Try it while sleeping. So eating. Such beer. Such beer. Okay. So doge beer. Okay. So I love doge. So it's just cute. So it's pretty black. Yeah. It's a very dark beer. It's kind of light, reddish highlight. Very little cola color to it. Beige-ish head. Yeah. And it looks a little aqueous. Like it doesn't look like it's going to be a motor oil sort of stout. It's 6% you kind of wouldn't expect to do, right? Not at all. I mean, this is a standard stout, I'd imagine. I think there's some pretty big bubbles in it. But that's after you agitate it. I noticed the head on all of these has been fairly small to medium. It's not like a big fluffy one finger head. It's maybe like half a fingernail or something. I do have to say the carbonation level has been on point with almost everyone. Yes. Yeah. Head retention goes really quickly, but the carbonation is great. And you'll notice, I'm not going to fret if the head dissipates in 10 seconds. I will notice if something is overly or sorely under carbonated. Right. And none of these have been. And imperfect. Yeah. And the aroma here, I'm getting a lot of chocolate and coffee. I mean, that's the main thing. And the chocolate is kind of like cocoa puffs and dark chocolate. And there's a bit of a grassy bitterness. I'm going to have a quick grant moment. I get a little baby diaper in this just a tiny bit. I don't really get that. Even grant doesn't do that. I know. I get a honey o's. Honey o's. That kind of not quite generic cereal, but the honey o's. The generic honey nut jerry o's thing. No, they're a little sweeter and more honey-like and there's more o's in the middle. I know what you're talking about. And I think it's weird. I agree with you, but I think it's weird that the two of us immediately went to breakfast cereals. I mean, I think for some reason, this beer is really smelling breakfast cereals. Hey, it also is okay with dinner. Well, I mean, it's sweet and it's a little bit multi. Yeah. I'm also wondering if there's a flavor imparted from their house yeast strain that's giving it some of these honey flavors. I mean, granted, the first one was a mandarin nectar made with honey, but they seem to be some underlying honey clovey sweetness to the aroma. I do get a lot of chocolate and honey. I don't get a lot of the coffee, actually. It's very far back there. And it's just a bit of the way the roast plays off of that chocolate that reminds me of coffee. I kind of get more grassy notes. And I was thinking, maybe if the grass would make some of it. No, there's a lot. Yeah, there's a lot of grass there too. Like I agree with you there. It's a breakfast picnic in a meadow. When the trees blow through the coffee bean trees. Something like that. When the trees flip it, reverse it. The breeze flows through the coffee bean trees. I tried to correct here and I said, wait. Okay, Missy. It's the weirdest. Oh, God, I was going to say, is there alcohol in this beer going on? I was going to say Shell Silver's team. But for some reason, my brain went to Abe Frohmann. But that's a sausage king of Chicago. You can write any giving tree books or anything. There's a lot of sausage in this beer. This beer reminds me of the sausage king, Shell Silver's. This is delicious. I mean, I love the way this smells. And I like that it's not a super pungent smell. There's it's kind of aqueous in the aroma. I'm expecting a lighter stout. And I like that about the aroma. It's really impressive when breweries can just take roasted malts and get a number of different aromas from them. You know, you got your coffee, you got your chocolate nuttiness roast without resorting to adjuncts. Yeah, I like adjuncts. I love coffee added beers. I love chocolate added beers. But there's something to be said for just a plain old 6% stout that just knocks it out of the park. Dude, I just tasted this and that knocks it out of the park. This one's solid. In fact, I was just saying earlier that I didn't get the coffee notes. They're in the taste. Yeah, you get a lot of like roasted chocolate and coffee flavors on this beer. Tasting this thing is great. I mean, it's like a summertime stout almost. It's got just a really light body. I love the amount of flavor that it's got. It's got just enough flavor. The bitter notes on the back. Yeah, excellent. So good. I got a teeny, tiny touch of smoke. Sure. I get some a little bit of minerally, kind of mineral water quality in the finish. Yeah. You know, it's not a detractor. It's quite nice, actually. No, it really helps to kind of sell this as a summertime stout. I mean, they're not saying that that's what it is. But for me, I could drink this any fucking time, including the summer. And talking about Texas summers gets into like 110, you know. I also feel like the grassy notes on the back really emphasize that that's summer note quality, especially here for Texas, where all our grass is dead in the summer. It is. Yes. It's the winter right now. Grass is thriving. Yeah. Like those movies where you're an alien, you're like, I remember what grass is now that we're so far removed from human society. I mean, that's pretty much what it was like living in my hometown, Laredo, Texas. That's the fucking desert. I get a lot of tinny metallic tastes in the back end, too. You know what? I did in my first sip, but I don't get any of that anymore. I don't think it's bad. I like it. In fact, it's kind of like that joy you get from licking a D battery. I don't know what that joy is. Okay. What? Do we all need to take a moment to lick a battery? No, you get it from like the zippers. You lick a zipper, you can taste that kind of zinky. What the fuck are you putting in your mouth that you're licking a zipper and you're pulling it down with your teeth? Exactly. Yeah. It's kind of that like electric kind of, what does it come from? I can't remember. It's zinc or nail or like when you lick a Mexican with an open sore. Yes. Precisely. Drew, this is an intervention. Stop licking strange things. Please. Hey, I grew up in West Virginia. You've got to make your own entertainment sometimes. Have you guys tried those copper condoms yet? No. What? So what else do you guys think about this taste? Like I said, I like the rich, chocolatey, roasty, almost coffee-like qualities of this beer. And the grassiness is really well mediated, I guess. I don't know. It helps to bring everything together. I think that aside from the roast, that grassiness is kind of what bridges, if you will, the roastiness and the body of this beer. I think that it makes it all work. That's very well said. Mm-hmm. I totally agree. I love the body. Me too. I love that kind of medium. It's not overpowering. It doesn't sit on your palate too heavy. It's not very cloying. You don't have to chew it. Yeah. Right, right, right. Then Drew mentioned minerality. And for some reason that, I mean, it has the same kind of mouth feel as like a topochiko or a Pellegrino or it's medium, but there's still all those really tight carbonation bubbles and it's surprisingly refreshing. That really does a great job of describing how I feel about this beer. There are a lot of beers out there that just try to be attention horrors by going over the top with one thing or another. If this beer is going over the top with anything, it's accessibility, I think. I mean, it's the fact that this beer is so, I don't know how to describe it. It's not really trying to freak you out with how sweet it is, how alcoholic it is, how hoppy it is or how multi it is. Where you're saying it's accessible or it isn't? It is accessible. Okay. It's a light-bodied stout and it's perfectly balanced. It's really well refined. Yeah. It doesn't have any weird off flavors that you can get when someone's trying to be accessible and catering to that. It's clean and it stands out to me for how understated it is. That's great. There's just something to be said about a well-made simple beer and we've seen that at least twice with these Alpine beers with this and the Irish Red. It's just a well-made recipe simple and it just comes alive. It really defines what you want out of the style. Any of these would be crowd pleasers, I think. Totally. I think there are few beers that do that, a few stouts that do that that well for me. Another one is another Texas beer at a Conro which is the Buried Hatchet Stout from Southern Star. Southern Star Buried Hatchet Stout is a lot more chocolaty, a little bit less bitter than this beer and I love the amount of roast on that beer quite a bit. Buried Hatchet is one of my favorite stout. As an everyday drinker, it's delicious. I do have one pressing question. What? When I came into the house today before we started recording, Anastasia did say that one of her favorite beers was Captain Corelli's Mandarin. And what you ended up doing was combining accidentally two beers, Captain Stout and Mandarin Nectar and now I'm curious, which one were you actually talking about? No, it wasn't my favorite. I was said, Drew and I were talking about which ones we were looking forward to and I couldn't remember the names of any of them and I was and I said Captain Corelli's mandolin thinking about the Mandarin Nectar. I was the Mandarin Nectar. Okay. Okay. Just my brain's weird. I just want that pure Michel Henny's. Pure Michel Henny's obvious. Michel Henny's? It reminds me of the guy from, it's always something in Philadelphia, Rob McElany. Oh, well, that's because I figured it's close to Rob McElany but it's with an I in 70, McElany. I don't know how to... Who does he play in that? He's Mac. Mac. Nice. Yeah. I don't know how to do Irish things. So that was Captain Stout and Captain Stout was delicious. A little late on the uptake on that one. It's fine. We're all slowed down by liquor. This next beer and final beer for the evening is pure hopping. What are you slapping? I thought the liquor one was another fun. I'm sorry. You're just looking for fun. So she's a tote and you're poisoned. So pure happiness, double IPA. Pure hopping is 8% ABV. It's a year out offering available in bottles and on draft. And the description says, "This mega-hopped west coast style IPA will take you to hop heaven. We used hops in the boil, more hops in the giant hop back and added to that an incredible amount of dry hopping for that cutting edge hop bite." In quotes. Why are they doing that with quotes? Once you've tasted this unique beer. Indeed. Once you've tasted this unique beer, all of their pay... All... Once you've tasted this unique beer, all others pale in comparison. See, if anything's gonna be in quotes, pails in comparison should be in quotes. You're right, and I don't think that makes it better. I don't like puns. Hey, take control of the show. You're getting wild here. I'm sorry. Take control of your own damn show. This is my... I'm trying. Wow, I can smell this beer as I'm pouring it. Oh man. Let's talk about its color. I know. We need to get to appearance. Okay, yes. So it's a slightly hazy golden orange. Orange golden. It's orangey, yeah. It is. There's got a really nice amount of head on it. Very clear. Yeah, mine is just a clarity. It's a touch of haze. You might have got the last little bit of the force. You can still see through it, but it is still got a nice clarity to it. Yeah, this is the first beer that's got a head that's sticking around. Like a one finger of head that's hanging around. It's like a cloud. Smell bubble. Fuck me sideways. It smells amazing. Yeah, that's a good lazy position. Facing torter away. Doesn't matter. Okay, when you get older, it's not even lazy. It's just like, it's the most active position. Yeah, that's just the way you have to do it because your back can't stand it anymore. I'm 40. Not enough for you, but it's hard to make. I'm not even 30. You know what, shut up. This smells great. It's hot candy in the nose. It's just hot candy. Yeah, it is. I mean, orange, candy sugar, kind of bright hops as well as dankish hops. Peach and tangerine. Yeah, yes. Well, so you know how the Nelson had all those tropical notes? This pure hoppiness kind of has more of those earthy, mossy pie. Yeah, yeah, yeah. All that stuff with marmalade at the center. Yes. Those peaches that you can get. Those trolley ones. Oh, yeah. Oh, yeah. The ones that are a lot more tangy. Yeah. Yeah. Remember the mini burgers? Oh, yeah. Oh, man. I'm too young for that reference. You're not. No, I'm not. You're totally not. This smells like Pac-Man fever and garbage bill kids. Am I right? Yeah. Fly right over her head with everything. Remember, Al? Yeah, man. He ate cats. Remember the mango lores? Like those are my favorite toys. You could take them apart and then slime them. That was. This is a good smelling beer. Peaches and cream. Kind of. Kind of, but there's a lot more pine to that. More bittersweet. Sure, sure. And less cream. So what I said was completely wrong. Go fuck yourself. Whatever. Hey, but when I said the dog shit comment, everyone else is like crickets. Yeah. So this pure hoppiness smells like pure hoppiness. It does. Man, I'm just really taken by the aroma. It does kind of fit all the typical hop aromas. You've got the pine, the earth, the citrus, like the orange, tangerine, peach. You've got a little bit of everything. It's a double IPA. So I imagined that the aroma would be more aggressive, but it's actually really pleasant. Yeah. It so is. And that multi base is their balance and everything out. And you get a lot of, you know, a little bit of a caramel thing going on, but a little bit of a knee suggestion. But that honey thing is still there. If you want aggressive, they make a beer that they release, I think once a year called exponential hoppiness, and they call it a quote unquote triple IPA, it used to be available in bottles and in growlers, but I think they just cut people off because people were clamoring over this beer. But I was fortunate to get a bottle a few years ago. And oh my god, it was amazing. I mean, I just go ahead and tell you, I think you have a pretty nice voice. Thank you, granted. Whoa. Like you too, buddy. I think there's something about this beer, man. It's just making me drink before we jinko click. I pick up a little tiny hint of a niece in the nose. Yes. And I also, I had for net for the first time. Oh, did you? And sambuca. Nice. Okay. And then I mixed them together. We could talk about that in a bit. I just took a sip of this thing. And I love the citrus peel that I'm getting off of this. I mean, it's all like dried oranges and grapefruits, and pith of melon, melon Ryan, maybe. Yeah. Something a little bit of that bitterness with the juicy sweetness. This beer finally delivers in its taste in the way that I thought a lot of these other beers in this lineup would from the smell. Yeah, not that the other ones are bad, but this is phenomenal. Where's the eight percent? I have no idea. Yeah. This is so smooth for a double IPA. The balance is just perfect. You know, where the eight percent where that alcohol burn should be, it's all spearmint. Yes. At the end. It finishes with this minty hum on my mouth. That's so crazy. It starts with a hot bite too. Yeah. I was thinking, maybe it could be hiding there. It's not. Yeah, you're right. It is very minty. It's got that same sort of like weird, that same sort of mentholy cooling thing. Yeah. And then the alcohol kind of slowly creeps in in the finish. Yeah, you're right. It is very minty alcohol and then a little bit of pepper. I mean, it's so cool. I get mint and a niece kind of tied together. Yeah, yeah, yeah. It's somewhere in between that because it's not really cooling like mint, right? It's not like you've just chewed on a spearmint bubblegum because it doesn't have that cooling. Like, if I just drink a sip of water. Really? I get cooling. But the thing is, I get it more like a menthol, I guess. It feels like a simulated version of that because when I have a lot of that in my mouth, usually if I take a sip of cold water, it's almost overbearing like it is cold. But I feel like if I took a sip of water, a cold water after this, I wouldn't get that intense blow your mind out cooling. But I do get a lot of the similar flavors that I would get off of winter green or spearmint or one of those things. What I'm loving about Alpine is you get a lot of breweries that make West Coast IPAs and they're good beers, but they're kind of simple and the bitterness and a little bit of malt and the big hop notes. What I'm really enjoying about these Alpine beers is the ride they take you on this and then Nelson. It's not only the hops that they use and use them well, but it's the maltiness that's backing it up. It's subtle, but it's allowing these hops to be showcased in a way and balanced that a lot of breweries just can't recreate. None of it's over the top, but that's what I like. These are all fairly within style. If we're talking like BJCP or anything like that, they're fairly in tune with the style, but they're just done so, so well. You guys are right about the whole ride thing. I mean, it tells a story like every time I take a sip of this, it starts out with this really nice intense hoppiness, which is kind of piney, a lot of citrus peel, and then it goes into this somewhat slightly dank thing and then the hops go away almost completely, give rise to this really delicious malt flavor and that starts to dissolve almost immediately into minty, spicy dank something. It kind of takes this ride and then it finishes almost completely clean and the hops start coming back up after that finish. After the finish, I get this great sensation to my mouth where I feel like I have had hops in it. There's a lot of hops happening in my mouth at the end, and I love that ride. I love that story that this beer tells. It's funny you say that because earlier, I was just complaining about how a lot of bands I go to their concerts and I don't feel like they're telling a story. I get more story from these beers than I get from a lot of bands going to their concerts. In fact, I bet we could take and pair certain beers with an actual story and have someone talking and reading a story while people drink beer and you kind of like pace it out and it could really enhance and be this motivator for what we can do. I think that'd be an awesome combo. Yeah, that'd be weird. We should try something like that. Beers tell a story. The good ones do. The good ones do. And this one. The bad ones tell a different story. It's a shitty story. It's like an ube bowl story. Oove bowl. It would blood rain or what was that movie? It was Saltwood. I don't know whatever you did. Fuck Oove bowl. If you don't know who Oove bowl is, don't even bother looking them up. I don't think I actually salt with it. But you should probably go to, okay, in this order. Don't go eat. The beers dot com. Craft beer anonymous. I would just like to craft beer anonymous beer. Don't go to eat fucked, but go to craft beer. I'd just like to offer condolences again to Ryan Mesh. We love you, but oh my god. He might kill that Asian girlfriend. He's got a girlfriend and a wife, they're married. I forget how much. Well, see, if you pay a certain amount, she's a girlfriend. If you pay more, she's a life man. This beer is really good. Hey, let's rank. You want to rank already? I mean, are you done talking about this? Not really, but pretty happy with it. I have a P. I got a P too. Can we make a P break? Okay, we're going to have a P break. P break. You want to do that like a proper P break? How do ducks pee? Pull away because right? Ducks usually pee while they're hiding from bullies. Wow. P break. Oh god. Now that all the sweet, sweet lemonade's been made, I feel so much better. Yeah. This is such a good show. I'm just going great, right? These beers are so good. I've not had a bad alpine beer. I didn't think I would coming here. And I'm so glad you invited me to do so. I don't even consider any of these mediocre. I mean, these are all very, very good beers. Some of them are exceptional. And this pure happiness, I'm loving. I've never had pure happiness before. Apparently I am. I'm very happy for you. Me too. What's great about alpine is they have such a depth. I've never had a sour, but they make a beer called great. It's a bear-laged, barreling wine. Oh really? It's called great. It's called great. That's pretty bouncy. It is bouncy, but they back it up. It is incredible. I've only had it once, but knock my socks off. Man, I can't wait to try more of their beers. I mean, this is just fantastic. Let's get to rankings. Yeah, let's do it. Shall we? Anybody ready? Are you got some ready? Crayon. All right, I'll go first. Number six actually gave to the Mandarin nectar. This is the first beer we had. I thought everyone else seemed to be a lot more in love with it than I was. I came across it thinking it was a little bit more papery, a little bit, a little bit kind of land. It had the orange peel notes, but I mean, I might be interested in tasting it overall again after everything else, but eh, it goes number six. Sure. Number five goes to the pale ale, balanced, spicy. I thought it had this fall note to it. There wasn't necessarily anything that special about it, I guess. Number four, I gave it to the Captain Stout. I thought this was a solid stout. I don't really have anything else much to say about it, but I really enjoyed it. Cool. Number three goes to McElanese Irish Red. I haven't had a lot of great Irish reds on the show. Slash, ever. And this one really was impressive to me. Nice, caramel-y notes. Everything about it, I just thought, man, this is just such a delicious beer. I could have that anytime. Number two, I gave to the Nelson. This beer I wrote my notes said, fuck yeah. I think that pretty much accurately sums this up. I mean, the aroma of it, just all of us were drooling over. And then just tasting it, it took us on such a journey. I thought it's one of those beers that you drink and you want to discuss with all your friends. Yeah. It's so knock it out of the park. But my favorite of the night was the pure hoppiness, which I gave number one. I think this beer is so delicious. I'm loving it. I'm all over it. And, you know, of our double IPAs, we've done a couple episodes, I think, on double IPAs. Oh, yeah. I would love to put this head-to-head with all those other ones because this is one of my favorite double IPAs that I've had. Nice. That's my rankings. That's a hell of an endorsement. Yep. Thank you, craft beer anonymous for sending us those beers. It's very generous. Yeah, Nick and Dave are so fucking cool. And they did that without even saying, hey, what are we going to get in return? Like, they just wanted to contribute to the show. So I sent them a nice box full of beer too. You guys are number one fans. They're fucking great. They're not our number one fans. But they like it. I'm sorry. I'd like to point our attention to Evan Gundy, who has sent us like 8,000 boxes of beer. He's our number one fans of thousand dollars. And yeah, he's amazing. Evan Gundy, thank you so much. You are officially the number one fan Evan Gundy. I think the last time I thanked craft beer anonymous for something, I was like, hey, and also check out the beer devil Chris Quinn's podcast. So I need to like, hey, craft beer anonymous is great. Evan Gundy, also great. Make sure you take him down the page. Yeah. Well, there are competitors. Grant, thank you for the rankings. Who wants to go next? I'll do it. Drew, Drew, thank you for being here by the way. No, thank you for having me because this is, I'm a climp. It's like a dream come true for a jerk. It's good. It's good. Go for a jerk. All right. Number six, I'm going to go with the Pale Ale. This was probably the only beer of the night that I wasn't impressed with. And I'm not saying it was unimpressive, but I just wasn't blown away by it. It was a serviceable beer. Had a nice balance. The hops kind of left me wanting a little more. You know, the East Coast comparisons got thrown around. And when you looked at the rest of the lineup, they were all just great West Coast beers. So number six is the Pale Ale. Number five, Captain Stout. Man, it's so crazy that I have to rank this as fifth at a sixth because it was a great beer as well. An awesome representation of the style. And like I said, there's something to be said for breweries that can make great representations of the style without piling on adjuncts. If you can get that much flavor in aroma out of roasted malts, it's impressive. I agree completely. That's a hell of a beer. Yep. Number four, the Mandarin Nectar. I really, really like this beer a lot. Great honey notes. It had flavor where it needs it, and it didn't have the flavor anywhere else. It was big in the nose, big up front, clean on the finish. You know, low alcohol, low IBUs. And great by a swimming pool. Yeah, absolutely. Oh man. I want that in the summer. Number three, as well as Grant, I had Nickelini's Irish Red. Again, this is another fantastic representation of the style. Grant mentioned that you don't often find good Irish Reds. And he's right, they're hard to come by. This was it. It was just balanced. Awesome caramel notes. I could have this every day of the week. Number two, pure hoppiness for me. This was just a beautiful beer. We've mentioned voyages. This was a true hot voyage. And it had a really nice delicate malt bill to balance it all up. And it really let the hop shine. At the same time, it provided just the right touch of caramely sweetness to round things out and really hit it home. And the number one, Nelson. It's probably, for me, the epitome of Nelson Sullivan hop usage. Not only that, but this is the best bottle of that beer that I've had personally. So I was ecstatic. Exploding with hop flavor and aroma. That's how you use one hop and rye to just make an amazing beer. Yeah. I'm ecstatic. Dude, I'm so glad to have had you here. Because what a hell of a fucking lineup, man. I love this shit. I'm really drunk, so I'm going to go next. What? Was I going to be sad? Do you want to go next? Only because I want you to be sad because you go last. Okay, well, I won't be sad about going at any point. Yeah, I should just have me go last. I'm fine with it. You're barely. Number six. I can't talk. Go. Just kidding. Before I give my rankings, I want to say thank you to Chris. I mean, thank you to Craft Beer Anonymous. Yes, Nick and Dave. Nick and Dave and Buster's. You guys are super awesome. Dave and Buster's. You keep us. You turned them into an awkward adult here. And then I also want to say that these Alpine beers have been really amazing, really stylistically awesome. No, for a free shit. Like, this is just solid beer making. Oh, yeah. And I want to go to there. Number six is the pale. I liked it. Didn't like it more than the other five. Number five is the Captain Stout. I really, really liked it. Because it had good stout-like qualities. It was a very stout stout. It wasn't actually that stout. Never mind. Wonka. Nice roast. Nice medium body. A stout that won't weigh you down. A good, sessionable stout. The Irish is number four. It's a food beer. It's a beer meant for food to cook with, to eat with while you're being Irish. What? Number three is the Mandarin nectar. A perfect Texas beer. Good in the heat. Really, really light bodied. I loved that orange blossom honey flavor that came out. But it wasn't cloying. It wasn't too sweet. It's definitely a very sessionable six point whatever percent. Yes. Sessionable for us professional drinkers. Number two is the pure hoppiness. My number two and my number one, I picked them because I'm not a hot pad by any means. But when you give me a hoppy beer that's done really well, I just foot over mouth disease. I don't know. I just, I give you this open mouth yourself. Yes. I just, I get so calm. That's what c'moles have. Sure. I just get so pumped on hoppy beers that are done well, that aren't aggressively hoppy or aggressively multi. And the pure hoppiness, that's my number two. As a double IPA at eight percent, it wasn't overly multi. It didn't have too much malt sweetness. It had this really great balance between the malt and the earthy grassy hop and those two played really well together. Oh, yeah. Then my number one, the Nelson, had all those tropical citrusy notes that I just go crazy for because I think it's because I'm Asian probably and I'm from islands. Sure. Still, I'm exotic and shit like that. But I just, it had this really great everything and I want to live in there. And I also want to add real quick before I forgot to mention this earlier. All the beers that we had tonight were super-quaffable. Oh, yes. So easy to drink. Insanely drinkable. Every single one of them. And then we get drunk because they're so easy to drink. I know, I am pretty blasted right now. Thank you, Anastasia, for your rankings. I hope you forget everything you want to say. I wrote it down while everybody else was talking because I am drunk. I am pretty fucking drunk. We had a beer before the show. We had two. Did I have one of those? Sure, sure. Just blame it on the alcohol. We had two beers during the break. Did you eat? No. Dammit, you got to eat before these things. Oh, you're almost 40. I'm also double fat. So, let me just get to this rankings. I'm going to just do a sentence for each beer. Yeah, kind of be a like who sentence? Well, no, I don't have a coup abilities right now because I'm drunk. But the thing that I liked about this beer is that they all seemed very simple. They all seemed very simple and very samurai-like. Straight into the point. You know, one fucking move and your opponent's dead. Wow, is that a haiku right there? I don't know how a haiku's works. So, I'm going to just do one sentence per beer as we review. Yeah, it's beautiful. So, number six for me was the pale ale. Good beer, but anybody can make it. It's a fragment sentence. Good beer combo, but anybody can make it like their style. You need an article, it is. Just let him get through his sentences because I can tell that's already going to be difficult. I'm having problems with the sentence thing. Okay, so, good beer, but anybody can make it. So, each of these beers, I just want to say before I go any further, the number six, like the pale ale, I think it'd be like number three in any other show. It pales in comparison to the other beers. For fuck's sake. This beer is wonderful. Like, I really love the pale ale. That's more than a sentence. Fuck. Number five, Mandarin nectar, a citrusy, dry summer quuffer. That's not a sentence. Why do you say these are sentences? Okay, so they might be statements. Ronald. Some kind of sentence. Ronald. Number four, number four, Mackel-Hannies Irish Red. The most complex Irish red I've ever had. That is a sentence. It's a, no, it's not. Oh wait, no, no, this is the most. Okay, number three for me. Was a wonderfully accessible stout for any time of the year, even the Texas summer. Perfectly constructed sentence. Yes. Okay, that'll work. Number two for me was pure hoppiness, which was gorgeous and hoppy. How was that? Is that good? Gorgeous sentence? It was gorgeous. As long as we have the pure hoppiness was gorgeous and hoppy. And number two and number one for me were kind of tied. They were really close, weren't they? Super fucking close. Yeah. Because number one for me was the Nelson, the perfect Nelson IPA. Just don't lick the cap. Rest in peace, Nelson Mandela. Just don't, Nelson Mandela. Wow. All right Pete, this was a tribute bearded Nelson Mandela. It was. It was not. I don't think it was at all. This was amazing. It was Nelson Mandela. It's a Mandarin. It had tribute beers to this. The Mandarin was for Iron Man 3. And Ronald, the colony from, it's always sunny in Philadelphia. Yeah, and pure hoppiness was DJ Pure. Captain was to Captain Ron, that Kurt Russell movie. What the fuck is happening right now? And Pale Hill was for. It's called a degeneration. Yeah. Pale Hill was for all the otaku that have never left their house. Thank you so much everybody for being here. Thank you guys. Thanks guys. This was a fun show to do. It was. It was good. You're not at it. Man, no, it's not going to be fun at it. Great. Thank you so much for being here. Hey, I want to thank Craft Beer Anonymous for sending this. Us this beer, man. It's really good. Yeah, I fucking, I loved this lineup. I think it was a really, really great lineup. And I love doing this back and forth with them. Because yeah, I sent them a bunch of stuff. And hopefully, they'll be talking about the beers that I sent them in a couple of weeks. It's cool that we have podcast buddies. I know, I love that shit. Maybe I should listen to their show. It's like pen pals, but drunker. Totally drunker. Less free. And hold on, hold on. Before he gets all ornery. I wish I didn't say that right before she came in. Before he gets ornery, I just want to give a shout out to Chris Quinn from Craft Beer. From the beer temple. Craft Beer Temple dot com. Like the beer table is great. The episode is also brought to you by Evan Gundy. Chris Quinn and Evan Gundy. Evan Gundy's been wonderful. And you know, why not? Not Jonathan Murphy and Joe Money. Jonathan, guys. You guys are really great contributors. Steve Gonzalez. Jason Strub, Steve Gonzalez. I want to thank you everybody. Anastasia Kelly, thank you. Oh, she sounds like a nice girl. I know she's got great tits too. What? He just got really awkward. That's been a great tits. Drew Eddy. I want to thank Ryan Mesh for unintentionally giving up his seat so that I could join you all today for these amazing beers. I love your Ryan. Yeah, no, no. I'll share some great beers with you next time. If Ryan had showed up, these beers would taste like garbage. They would. Right? I think it's Ryan. He's a common factor. Yeah. And Drew Eddy is really just slender man with an unbended head. And penis fingers. I'm really glad you got to come over for this. I mean, all of these beers are so good. I thank everybody for listening. Because everyone for listening. Because it's sure to get through these episodes sometimes. What? What? No, I didn't say that out loud. The chocolate beer show wasn't sure to do anything because I was dead on my feet. It's weird that you lost your invitation in the mail for our 100th episode dancing. Yeah, totally. I'm so glad that I'm going to be on a beach with men and women. No, you'll be here for the end of this. I would like to point out that Anastasia earlier called us out as professional drinkers. And I thought that was kind of awesome. Fishbumps all around. Are we professional drinkers? People give us money. I think we can kind of say that, right? But is that our profession? Like I'm a designer. Isn't it kind of a profession? You can have dual professions. Okay. I'm a beer manager. I think I win. I think she wins. Yeah. No, you're a beer manager, not drinker. She's also the flavor handle. She's a professional comedian. You are an analyst. She's a flavor analyst at Namaste. Aimless. Kamala brewing. He fucked up. Kamala brewing. She's the first analyst therapist. She's an anal rapist. Okay. So they... So Kamala brewing is what it's called now. I used to be calling it Namaste, but dogfish had went and shit on everything. So Kamala brewing. Everybody thank you guys. Holy shit. We're going to watch so many hours of just... You know what? No. I'm just almond naked, man. I just want to make it. Efux. Efux.com. I fucking... Amlets, you know? Everybody's going to go to efux.com. I feel like it. I feel like if they really have no call in Amlet, they should sprinkle some other elements into there. You know what? Let's just think listeners. Before we go too far away. Amlet, highway. Okay. Let's do that. Thank you listeners. Thank you listeners. Thank you listeners. You guys are awesome. And you'd be more awesome if you donated to the show. Because we're almost at show 100. How could they be less awesome? By not sending those money. Is how they get less awesome. You're less awesome right now if you're not sending them money. You're so less awesome if you're not. Actually, just make it a recurring thing. Yeah, totally do that. You know what? Yay! My wish for the 100th episode, which is next week. Like, we're doing a show next week. Is to have a long list of donators. Yeah. I would love... A hundred donators. I mean, that would be great. However, this is going to come out before or after we record that. Okay, so we'll thank all those donators in, like, episode 100 of one. Yeah. Which might be... Oh god, I want to say what it's going to be. But I don't want to say it yet. Okay, so it's going to be a great show. Episode 101 is going to be awesome. What? 100 is going to be fun too. Oh, send us some donations, please. Because we cannot do this without you. You guys are amazing, super supportive. Keep being supportive. Send us a little bit. Send us cake. Send Anastasia cake. Anastasia loves cake. Cake, Anastasia loves cake. You guys don't really have to send me anything, but if you're going to send me something, make it some fan art or something. And I always think that's hilarious. You know, nothing is going to top Nicholas Cage. Sorry, not sorry. Okay, so then Nicholas gets the cake. I think I got you guys. I hope you did. I'm going to send something right now. What are you sending? I'm going to send a donation right now. Oh my god. Oh, drew it. There it is. Drew Eddie just gave me $5 cash money. I'm expecting one of those a month. Make that recurring. It's recurring, thank you. She's got to track me down. Thank you so much. You're a geologist, right? Will you be in the strata? I will be, yeah, mid strata. Will you be in the... What about Eric? Strata. No! Will you be in the... No! Can we end it on that terrible part? Oh god, no, no. I was going to be like basalt. I make the bedrock. I make the bedrock. I make the tonight. Oh, you have to send chips off the old wall. I grab it like by the cleavage. God. Why is this? No! Oh god. I got a granite to you. That was so good. No! Nice, nice shist. Nice, nice, shist. Oh god. Oh man, I don't know why I'm tearing this up. I am so disappointed in you. I did not. This is exactly what you do. You do some Eric Estrana. Did you see my chip reference? You did not have a microphone. I made one. I just had a mini stroke. Bottoms down. Bottoms up. Bottoms up. You guys are going to drink alpine or go to bed. Yeah, that's a good little fraction. More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions, and suggestions at info@thebearest's.com. Like us on Facebook at facebook.com/thebearest's and follow us on Twitter at twitter.com/thebearest's. Intro music was provided by Ian Butcher in his band, Deflated Balon. Follow him on Twitter at twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. [Music] [Music] [BLANK_AUDIO]
