- Episode 96 of the Beerist's podcast recorded January 21st, 2013, Firestone Walker's proprietors vintage series, thanks to Juan Lopez. - I'm drunk already. Let's get this started. - Are you kidding me? - Yeah. God damn it. - You're not supposed to tell him that. - Remember the no drinking before the show ruled? - What time is it even? It's like 8/20. - It's like 8/20. - In the morning. - You were out of work for two hours. - I worked from home. (laughing) - Because I was a snowpocalypse. - And I started it too. - Right. Okay, so there was a snowpocalypse in Austin. I don't know if you know how snowpocalypse is working. - Is anybody on Facebook? 'Cause fuck everybody that's ever made a post about snowpocalypse. - Okay, here's the thing, right? Here's the thing. The difference between snow and what we had was we had slushy ice. It was ice balls. - It was little ice balls that covered fucking everything. - We had sleet and it just ice up all our roads. - Yeah, it's sleeted and then it rained on that and it just froze across all over everything so people were slipping and sliding fucking everywhere. - And we live in the south. We're not equipped to drive in that type of weather. We don't have a budget to salt the roads for that type of weather. We can't handle it. - So here's Austin. - Oh my God. It's not sunny. Crash. (laughing) - There's 108 accidents yesterday. - There was 250 by this morning. - Was there? - In Central Texas, I think in Austin we had 108. - That's ridiculous. - That's amazing. - Stay home. Don't fucking go out in that shit. - We're pathetic. - We are pathetic. And by we, I'm talking about myself, John Rubio. - And Grant Davis. - Mike Lambert. - Anastasia Snowpocalypse Queen 2014, Kelly. - That's the best metal nickname I've heard. - That was longer than it was worth. (laughing) - That was longer than the snow we didn't have. - I know. It was true. - It's a slushy ice. - Yeah, it's a slushy ice. Pocklips doesn't sound as cool. (laughing) - That's a good point. - Very good point. - We're doing some Firestone Walker beers today. - I'm so excited for this show. - So am I. And this is all sent to us except for the Isucaba. This was all sent to us by Juan Lopez, one of our listeners. - Fuck yeah, Juan. - We know that guy. - No, that's a different guy. (laughing) - Different guy. We don't know that guy. I know eight Juan Lopez. Give me a break. - Yeah. I don't know. You are in Texas. This is a bunch of beer, and I'm really, really thrilled about drinking it tonight. But first we're going to get to an email. And the first email that I've got here says, "Hey guys and gal. Love the show. I download and listen every week. What happened to style shows? I love them. I know you visited many of the styles early on, but I'd love to see you revisit some of the most popular styles, IPA, double IPA, Russian Imperial Stouts, et cetera, with either different beers or even with some of the same ones with a few new ones thrown in. I know very specific shows make a lot of sense, especially when generous listeners send in boxes of beer, but if you run out of freebies, I'd love to see more revisits of the earlier first 20 to 30 episodes. Also I keep hearing talk of you guys doing shows on the best examples of each style and think that would be an awesome topic. Cheers, Rick. - I wholeheartedly agree with him. In fact, I think that it's one of the more educational shows for me when I'm on the show. Style shows. I really enjoy those. I appreciate it. - I totally agree to. I want to do more style shows like Rick pointed out. It is difficult to do that when we're inundated by beer from our listeners. The last several shows have been all listener contributed beers, which is fucking great. - It is really cool. - It's really awesome. Maybe we should just start taking and mixing and matching some of theirs and be like, "Hey, this guy sent us this beer, and this guy sent us this beer, and so that's a mess." It does get messy. It does get messy, especially when I've got three boxes waiting to get talked about and there are IPAs and all three of them. It gets a little difficult to figure out the logistics of a show, but I do want to do more style shows. I really do. He also mentions doing the best examples of each style. I think we try to do that every time we record. We try to remember, "Well, this weighs in next to this example of the style." I don't know. I think we should do that more often, but to have a specific show on the best examples of each style, I think stay tuned to tell March, ladies and gentlemen, when we have our bracket off. I mean, before we make promises on our bracket off, we need to figure out what that means because we can't go through every style of beer and have brackets that last like four years long. Let's just listen to some other podcasts and bite off some of their stuff. No. Okay. So craft beer anonymous has doing this with the East Coast versus West Coast, and they're doing a really good job, but we have to figure out what our bracket off is. I just want to keep hearing you say bracket off over and over again. I want to do something with the best examples of style and I don't know, like I said, if we just talk about it more while we're reviewing or talking about other beers or if we dedicate a series of shows to it. But thanks. I really appreciate the email, Rick. Thanks, Rick. One more email. It says, "Hey, Beerists." Oh, this is from Chris Quinn of the beer temple. Oh, sweet. And he's got a great show and a great store in Chicago. This looks like a really fucking long email. It is, but it's good. It's good. He says, "Hey, Beerists, I want to send an appreciation email saying how much I enjoy your show, even though you guys haven't shown me any love lately." Well, fuck you. You actually did on the last episode. I did, but he said this to me like right after we recorded that episode. You two are psychically tuned. We are. He says, "My five star reviews never read." I didn't know he wrote one. My emails have never gotten read. Yes, I've read your emails. And Anastasia looked at me like I had testicles for eyes, i.e. lustily. When I noticed her randomly smoking on the Chicago sidewalk last year. Okay, first of all, I don't think she smokes. Are you smoking in Chicago? I don't know what I was doing in Chicago. Okay, she may have been smoking. But did you see this guy? I did. But you didn't see, like goes again. I said hi, and then I left because burgers were going to happen and he was standing in the way of burgers. And I'd been drinking since like 11 in the morning and I saw him at like eight o'clock at night. Well, the thing about this, Chris, I don't know if you've ever had a burger, but they're fucking delicious. And I don't know if you would ever trump a burger. I don't. Okay. So it says, "Okay, that's fine. You're curing up to be okay with it," he says. I smashed my iPod with a hammer, jumped up and down on the pieces while screaming, "I hate you. I hate you and move down." That's how Mike handles everything. Yeah. That's how I cope. In all honesty, I've been listening to the beer since the beginning and you are one of the few podcasts of any kind that I've stuck to for so long. Well, that's nice. It's a refreshing blend of beer, insight, banter and expletives. If someday you come out with a bleeped version, I'd easily play it at the shop, but since that would result in people basically listening to an hour long dial tone, I doubt that will happen anytime soon. For fuck's sake, don't curse so much. I try to not, but fuck. But then these asshole listeners right in with like these, for fuck's sake, don't curse so much. And then we got to say it. Yeah. Life also. Yeah. I really do feel like I've gotten to know a bit about each of you and feel as though I'm tasting each beer with you virtually adding in my own comments, answering questions and disagreeing when you guys are invariably wrong in your personal preferences. I'm the annoying know it all silent member of the Beerus. You can be the annoying know it all. I think John is actually usually the. Yeah. That's Harvey, by the way, John Harvey, he's only silent. That said, I shall play my role as annoying know it all in the Oh Mecklenburg show I noticed the following that corny taste grant and others keep noticing was most likely DMS, an all flavor common in loggers that can be reduced through increased lagering time. See, I thought that also at some point, but it didn't come off like creamed corn. It was to me a little bit more like popcorn, I don't know could have been DMS. I'm not sure. But that's not exactly what I was thinking what I was tasting it. He also says the Farts Anastasia smells with sulfur emitted from the yeast slash Mike, slash Mike, not a character of noble hops, also a common characteristic of loggers that is reduced during conditioning. Cool. No, finally, it's pronounced salvate or it's named an honor of God, the savior of the polliner monks whose doppelbach was their salvation during the Lenten fasts. Sal Bator is the name of a pizza shop owner in Newark. Thanks. All joking aside, you guys rock love the show and always look forward to hearing what you guys are up to. Don't change a thing. Cheers, Chris Quinn, PS for clarification. I listened to you guys on my laptop or phone. I thought it would be more symbolic to take out my old iPod and smash that. That was fucking awesome. I love Chris. And if any of you guys are in Chicago or near that fucking area, go to the beer temple. It's great. And if you live in Chicago, listen to that show, but if you live anywhere else, listen to the beer. No, he's got a really awesome show. He's a sister around. He's a certified sister around. He knows more about beer than the four of us do. Yeah, he's a fucking beer noodle. Yeah. Clearly. He just shamed us on our own podcast. He totally did. It was wonderful. We just read his email and let it happen. So if any of you guys want to send us emails and shame us just like Chris Quinn did, do it at info@theberests.com. We really love reading your questions and your suggestions and stuff. Do we get any donations? We got one donation. Ooh. Yeah, we got one donation for $5. But it's a-- We will take it. It's a real Korean donation. Oh, fuck yeah. Which is great. Vincent Belminguez sent us a $5 reoccurring donation. So every month, he's automatically sending us another $5. Nice. And how can other people do that? Well, the way to do that is to go on theberests.com on the left hand side of the page is a PayPal donate link. Click on it. Send us money. And go ahead and click on recurring and send it every month so that you are a patron of the show. Yeah, that's really fucking cool. If you click on reoccurring, it'll send us automatically another $5 from you every month. So far, we have four people that are doing that. That's really sweet. We didn't get any iTunes shout outs this week, unfortunately. One of the things you can do to help the show, and this is completely free and super easy, is if you go onto the iTunes music store, do a search for the berests, and give us a little five-star rating, and write a review for us. And when you write that review with actual words, I can see your name and thank you for it on the show. Like I usually do this time, and fuck everybody, I guess. I've run out of friends that will go on there and do that. Mike just gives us a lot of these reviews from his friends. But they're all just like, "Hey, Mike, how are you staying?" All his bro friends. I know. It's just all his buddy buddies. Yeah. Do you guys want to get into these beers? Yeah. I'd rather get them into me. Firestone Walker, man. So Firestone Walker is at a pass for Robles, California, and it's kind of a spinoff from the Firestone Wine Company, I guess. And the Tire Company. And the Tire Company. All the same people. Same family. Yeah. They're rich. They're here in 1996 in a small facility rented from the Firestone Vineyard Estate, instead of Barbara County. In 2001, the owners Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, California. So that's how that got started. And they're one of the best breweries in the United States now. They're fantastic. They got midsize brewery of the year at the World Beer Cup four times. That's amazing. And I would argue that Firestone Walker is perhaps one of the best beer blenders. Oh, yeah. In the United States. I would agree. And they would compete on a world stage in terms of blending beers together. Totally. And you know, these beers that we're going to be drinking tonight are all a part of their proprietary vintage series. So these, according to the website, are their finest offerings, delivering on the ingenuity, craftsmanship, and dedication of their brewers. These offerings showcase the spirit and creativity of brewing with distinctive styles and quality ingredients. Limited released vintage beers reveal the exceptional craftsmanship of their brewers and the rewards of celery and beer in barrels. And the first beer we're drinking tonight, and like I said, this one was also sent to us by Juan Lobes. Thank you. Juan is Velvet Merkin. The Velvet Merkin. And you know what a Merkin is? I do. It's a snatch dupe. You see? Yeah. He jumped into a fucking dude, you're like the Rambo of snatch dupe. I figured it was something kind of related to Marlin. Which is why I feel it should be talked about like this. So Merkin is a toupe for your fish. Well, it is also the bourbon barrel aged version of the Velvet Merlin, which is their oatmeal step. See, okay. That's fine. You're kind of right. Yeah. But also snatch toupe. That's toupe. Yeah. Like I'm just saying, bourbon barrel aged oatmeal stout, this Velvet Merkin. It's 8.5% ABV, 33 IBUs, and it's a limited release available in bottles and on draft. And all of these are going to be limited release beers. Out with 100% US grown fuggle hops, malted with Maris Otter, two-row pale, roasted barley, English dark caramel, medium caramel, Carofamalt, and 15% oats. Awesome. Yes. Our decadent oatmeal stout Velvet Merlin, lovingly aged in bourbon barrels. Beautiful shot. I have a bunch of flavor notes. I'm not going to read the flavor notes. Cheese party. Cheese party. Super dark. Dark brown. Cola brown. Kind of a reddish brown highlight around the edge. Yeah, barely any highlights at all. It was good fingers worth of head when I first poured it, and it since dissipated to just about quarter finger. Yeah. It looks like if any of you shop at Ikea and that espresso would finish, that's the color. Yeah, exactly. Like every single piece of furniture in my house. Kind of. Yeah. Yeah, yeah. I think it's called black brown. Yeah. Sure. Let's go. I mean, it actually looks like a shot of espresso with that same color beige tan, small bubbled head. Yeah. It's just all bourbon and vanilla in the nose. It's chocolate. Chocolate. I get it. Yeah. It smells like a cookie. Like, you know, the chocolate cookie with the chocolate chips and maybe some chocolate covered espresso beans. Interesting. Like it smells so much of chocolate to me. I can't. I luck. Oh God. It's like heaven for me right now. What it reminds me of, my mom makes these what's called spritz cookies, and it's like a cream cheese cookie that's dipped in chocolate every Christmas. Interesting. I get notes of that. Green cheese cookie. Yeah. Can I hang out with the family? He is lonely. Yeah, I just. We drink a lot. All of us. That sounds great. I just tasted this. This is delicious. This is fantastic. So when I first smelled it, it smells like it's going to be a huge, super thick, really, really viscous stout, barrel aged stout, but what I end up getting is something that's a lot more easy to drink and aqueous. Absolutely. Like, absolutely. Great. I think a problem I have with bourbon aged stout is that it kind of smells a little bit diastodily. I was thinking it's like a buttery note, that sweetness that has and I don't taste it at all. So it always kind of throws me off initially when I smell it because I want to go, "Oh, it's like this buttery popcorn can smell," but once I taste it, it's eliminated immediately. I don't get any diastodily out of this one, but I agree with what you're saying. It's lighter embodied, but you still get that wonderful oaky, vanilla, just rich, fibrous kind of wood tone to it. Maybe that's what Grant is smelling and thinking of as butter. Maybe it's somewhere between the wood, like the toffee notes and some of the bourbon qualities of vanilla and stuff like that. Maybe that's what you're kind of-- This one combined can't make this Werther's original kind of smell. Maybe but it's got to be-- Because diacetyl is very viscerally, microwavable popcorn specifically. That's diacetyl. But I often misassociate that with bourbon barrel aged beers. I mean, butter scotch isn't always a bad thing, like, Werther's in a beer like this wouldn't necessarily be an off flavor or standard. That's true. That's true. In some beer styles, in small amounts, diastyl is kind of welcome. But I'm not really getting that here. This tastes like, if you guys go to Starbucks, a caramel macchiato. Yes. The artificial caramel flavors right there, this coffee note, very chocolatey. I really like the bourbon in here. I mean, the bourbon and the flavor is perfect, and it's not too alcoholic. It's not alcoholic at all. No, it's not biting. Macadamia nut and coconut. Yeah, coconut, huge notes of both of those things. I'm sorry. I still can't stop smelling it. I've already drank it, but I just hazelnut coffee and macadamia nuts as soon as you said. That's what hit my nose. And it's such a rich aroma compared to the flavor. The flavor, it's almost surprising to me how easy it is to drink. I have a really subtle. The flavor is subtle. It is. It is what I would say. Compared to the aroma, sure. Yeah, absolutely. It's kind of this, like, Nutella type note with Nutella pancakes. Yeah. Oh, yeah. You guys remember when we had the Velvet Merlin on Mike at the New Media Expo in Vegas last year? No, I don't remember anything about that. Yes, I do. Is that when we won a podcast award for the first time? I believe it is. I just, I remember when we had the Velvet Merlin, I guess, over a year ago, it had a really nice aroma, but we also found it kind of thin and aqueous. Kind of like now. Yeah, I do remember that, but I do think the way the barrel aging happens in this and the way the bourbon notes really kind of elevate the rest of it. Oh, yeah. I mean, it's not much different from, like, a bourbon and soda, Coca-Cola or something, but without that sweetness. It's a delicious beer. Like, I'm really digging the hell out of this. Oh, me too. There's a triangle on the label. There is a triangle on the label. Oh. Snatch to pay. It is a snatch to pay. It's delicious. I'm going to save the rest of mine. I'd like to, but we have two other really big beers right up next to this. Oh, yes. And I'm excited for both of these. Are we ready for beer number two? Yeah. You guys ready to go for the next one? Oh, yeah. Two, two, motherfuckers. Yeah, this Velvet Markin was awesome. I really dug it. And I also really love the mouthfeel, too. It's something that's a little bit aqueous and a little bit creamy. It didn't really talk about that that much just because the flavors and the aromas are so fucking great. I would have liked it to be a little heartier. Do. If you have those types of flavors, it's just nicer to have a bit more bite and chew to your beer. Well, lucky for you. I agree with Grant. Lucky for you guys. The next beer. So that was Velvet Markin. This next one is parabola. We can cut this one with a knife. Yes. Parabola is going to be served with some slices. This beer is more gravy than beer. Parabola is a barrel aged Russian Imperial Stout. It's 13% ABV, 82 IBUs, and it's a limited release, again, available in bottles and on draft. The Zeus for Bittering, a Hallertal is a late kettle edition, and the Malta crisp, maris otter pale, Munich, Cara Hell, Carafa, dark and light crystal, chocolate, oats, and roasted barley. All the descriptions on here are all flavored notes. I'm not even going to read any of it. All right. Diabetes. Well, looking at this in the light, it is very similar to the last one, actually. Yeah, with less of a highlight. Less highlights, for sure. This highlight's just a dark red. But if you hold it directly into the light, you can see through it a little bit. A little more. It seems a little redder. Oh, weird, right? But yeah, just off. Just as dark as well. Yeah. Oh, and that smells so good. And it's got just a little bit of head, and it's a tan kind of off-white head. No, tiny bubbles. Tiny bubbles. Very little. And the head doesn't stick around too much, but it also doesn't go away completely. Right. So this in the nose, it's a lot richer. Espresso. Espresso, definitely. A lot more dark malts, too. Lots of... I get really deep, dark chocolate as well, like a bittering chocolate. Okay. I get some molasses, I think, too. Yeah. Definitely. Sort of cheating, because it says in the notes, but tobacco, I think. Yeah. I definitely get that. A little bit of leather. Yeah, I get leather also. Yeah. Brown sugar. Oh, yeah. And I also get a little bit of vanilla in the nose, a little bit of brownie batter and fudge. The nose is pretty light. It's actually like, you got to really get in there for this one. Yeah, I think maybe it's a little cold. I cheated. Did you just take some drink? Yeah. I think it is a little cold. But what's uncanny is that everything that everybody just mentioned is something that I was picking up in the flavor. The brownie batter, so on point, as a flavor descriptor, like seriously. I love the spear so much. There it is. I love how thick it is. It leaves a film that coats your mouth in brownie batter. That's amazing. I love the barrel character on this as well. Everything's in perfect balance. Right. That's what I love about this spear. And I remember one of the first times that I had it was at the Great American Beer Festival. They put it out at the same time that the brewery was putting out. Black Tuesday. You told me about this. Yeah. And the men folk that were in the group, we all went and waited in line for Black Tuesday and sent all the women folk over to get the Maypole, right? Yes. Did the courting dance? Yes. They were there with the parabola and we were in the losing line, like by a long shot. And there was nobody that was waiting for parabola, which is hilarious. So we just hung out there for like the next like 20 minutes, drinking as much parabola as we can. Awesome. Oh my God. That sounds great. And the parable of this parabola story is, fuck Black Tuesday. Yep. Yep. Yeah. Fuck Black Tuesday. What's Black Tuesday? It's a overhype beer than by the brewery. As this beer warms up, it's a lot boozier. Yes. You get a lot of the 13% in this beer. Absolutely. I'm kind of surprised that parabola isn't as aromatic or more aromatic than the velvet Merkin. I agree. It's weird that the velvet Merkin has more going on in the nose. Yeah. This one's so rich in flavor. It's so much complexity in the flavor of this one. There's so much that's going on. Well, I think that there's a difference in the way the bourbon expresses in the nose. The velvet Merkin for me is a lot more light vanilla, maybe vanilla ice cream, some chocolate and a little bit of bourbon, and it's all very light and casual, whereas parabola is a bit more oppressive. There's a little bit of licorice and a lot of coffee and a lot of chocolate and everything is so rich. So there's a lot more competing with that bourbon barrel, and it's a lot more burnt and caramelized and dark, I think. I didn't really understand velvet Merkin as a name for that beer, but parabola, isn't that a tool album? It's the song. It's the song. Is it a song? I think it's kind of fitting with this beer, but I think this beer is totally mathematical. It's a vector. It's like a... Bitch, I know what a parabola is. All right. It tastes like a dark chocolate mousse pie with a vanilla, bourbon-y crust with toffee bits sprinkled on top. Nailed it. That tastes so delicious. Nailed it. I want that right now. I do too, but... I want everybody to leave the room so I can satisfy it myself. Mike, we told you to do that before we started recording the episode. Yeah, baby batter on the brain. Gross. Okay. But I did. You know what this also reminds me of is that pie from Lucy's. Lucy's, which is what I was thinking of when I said it. Yes. The s'mores pie? Yes. The s'mores pie. Fuck yes. That was my inspiration. It's great to be local. I don't blame this to the non-locals now. Okay. So that s'mores pie is kind of what Anastasia was talking about. So you add like ground unicorn horn and wet dreams. That's not what the recipe is. That's not what's in the pie. So the pie is, I think there's an Oreo crust or some kind of dark chocolate crust with some coffee in it. I think it's what I just fucking said. Right. Well, Ruby is translating into non-austin language for the listener. And there's this chocolate base, like this chocolate cream base. I don't know, it's like chocolate cheesecake or something. It's like a chocolate mousse. It's a really dense chocolate mousse. Yeah. Almost ganache territory. Right, right. Exactly. And it's topped with this big marshmallow fluff and covered with espresso dreams and unicorn dreams. Yeah. And they torch it. Yes. They do. Oh God, it's so good. It's amazing. The alcohol as it warms up intensifies just a little bit more and changes the beer in a good way. Like the story that this beer is telling starts out a little bit more of a hey, here I am. This is cool. Here's a quick introduction. And then as you get to know it a little bit better, it gets deeper and richer and kind of expands out and gets you a drunker. Like, I don't know. It makes you feel like you're getting drunker because you can smell more of the alcohol and taste more of the alcohol. So to me, like the thing that comes to mind is this is almost like the Dree Fontaine in Oud Guz compared to the Cantillon Guz in the form of Bourbon County Stout. Bourbon County Stout to me is like just this like very big, bold, punchy in the face. Oh yeah. It's like bourbon barrel aged liquid fudge and to me this is a more refined complex version of that. Sure. That's what I really dig about this beer. It hits on the same flavor notes. It's fudge, but then there's nuances here like Grant mentioned earlier, tobacco, there's a bit of leather, all of these other different things going on. Those are such minor details though. I think when you guys said baby batteries. No, that makes it so gross. I think when you said brownie batter, it was so good. But now. Brownie batter? Now that. No. No. Brownie batter. That beer is forever unclean. I can't go back to it. What? What's this white creamy element of this beer? No. Oh, no baby batter. So frothy. That was parabola. Parabola is so fucking yummy and amazing and I love that beer so much. And the next beer before the break is double DBA. I am so fucking excited for this beer. I love this beer so much. I don't think I've had it. I don't think I've had it either. Are you serious? It's been on tap like a couple of places over like the last like three or four months. And I've just been getting my fill. I think that's why you haven't had any. Probably. Yes. So double DBA is a barrel aged imperial special bitter. It's 12% ABV and 29 IBUs. It's a limited release available in bottles and on draft and it's hopped with Magnum for the bittering, Lake Kettle Steerian Goldings, East Kent Goldings and it's dry hopped with East Kent Goldings. The Maltzer Premium 2 Row, Marisader Pale, Munich, Crystal and Chocolate and this sounds amazing. Like the flavor knows the stuff that is describing sounds awesome and I'm not going to read that. 12%. Are you guys trying to just get us all drawn? Well, we should mention that this is the DBA, they're double barrel ale, just double it barrel aged and it's barrel fermented batches that are blended with beer fermented and stainless steel. Also, double DBA, let's get the elephant in the room out of the way. That sounds like a dirty sexual move. You've been on the show for way too long. Yes. It's right after the Davis dip actually. The Davis, after the Davis dip you can't perform anymore. Yeah. You can't erect stop. Davis dip? DBA. It just comes from bed. It comes right after. It's like the next thing. Ah, you mean out. It looks like iced tea. Yeah, this beer is pretty hazy. It looks like sun tea sitting out on the porch. It does. It does. There's some ruby highlights to it. Maybe like an Arnold Palmer a little bit. Just an aid in there. Or the Garnet, I guess. But it's mostly like copper orangy. Yeah. You know, you could see light through it, but it's totally hazed up. That's snow, guys. It smells fucking incredible. Great. Such a sweet, armoliness. Yeah, the head's really nice to look at. It's like the big soap bubbles comes right back as soon as you swirl it just a little bit. I think that Mike and I are already onto the smelling. I can tell. It smells like-- I'm already onto the tasting. Michael. Hey, hey. We're running the show. Fuck, dude. What is this? It's your first episode? Yes. This smells fucking delicious. It smells like caramel. I get sort of a grassy note. This is also sort of this metallic note. Interesting. I get a lot of toffee on the notes. Toffee. Caramel biscuits. Coconut. Caramel. Toasted coconut. Caramel biscuits. I like that a lot. Biscuits with hot caramel. Yeah. Mm-hmm. Something a little bit like buttery bread crusts. Vanilla and almonds. Yes. Alcohol. Tons of vanilla. A lot of alcohol, too. Look at my nose hairs tingle. There's something here that reminds me a little bit of like salted caramel. Yeah. For some reason. Yeah. Those cookies. Those salted caramel cookies. I know exactly what you're talking about. Oh, yeah, yeah, yeah. Yeah. Yeah, there's a local cookie maker that I buy cookies from a lot. And I forget what they're fucking called. But whenever he buys them, I eat. They make these amazing-- Two thirds of them. --salted caramel cookies. And they're awesome. Yeah, you're going to have to remember that off mic for me, because I want to buy some. For obvious reasons. Delicious. This smells amazing. I love this beer so much. Oh, man. It's burnt sugar, caramel, toffee, nuts, vanilla. There's a lot of vanilla. A lot of vanilla. There's graham cracker as well, but I love this beer so much. You know what this also has that the other beers haven't had is a somewhat citrusy grape fruity note. It's a little bit of that there. Just a little bit of contrast in the tail and no, I pick up what you're putting down. But mainly the hops are more grassy and floral, continental hop. It also just seems a little bit more balanced than the other two. It tapers off appropriately at the end, whereas the velvet mercant dropped off a little bit too soon. And then the parabola may be overstated. It's welcome a little bit. That's totally a fair assessment. And double DBA, it seems to just know right when to be like, I'm done. So get another sip of me, bad boy, gives you a little pat on the ass. You know what? I absolutely agree with it. I think that this is a better balanced beer than the other two that we've had. Yeah. Interesting. I still have some parabola. I'm taking a sip and it's very dominated by chocolate, fudge, brownie batter. This it's so much more even keeled, just so much more balanced and it doesn't feel as muddled if that makes any sense. And it's interesting because each of the flavors come in very quick succession, one right after the other, once not dominating the other, as it's rolling along, traveling across my palate. Right. So it's toffee, then caramel, then something citric and then a little bit of grass, a little bit of floral. Spikes and waves. It goes along. Yeah. And I also kind of noticed with the parabola, it seemed like the alcohol was running concurrently with the flavor. Like there's the flavor, but on the side, you're also getting this wash of alcohol. Whereas the alcohol seems to be much more finely integrated into this because I still notice the boozy note, but it washes away just perfectly with the rest of the flavor and the beer. Yeah. Very nice. Okay. My turn. Go. It tastes like brown butter scones, maybe with some like toffee in it, as well as a florality, like the alcohol ness to me reminds me of Earl Grey or something like that, like a really floral kind of bitter tea almost. I totally get what you're saying. You know, when you were talking, for some reason, my brain snapped into botanicals of some gin sprite, like some movers and dandelion and stuff like that. Like the alcohol in this one is really floral and I guess botanical. It's off putting because it's lots of alcohol, but then I'm like, oh, no, that's really nice. I can see what you're saying. That's totally on point. It's funny because as you mentioned that like with the botanicals, notes of lavender started popping out and just other things along those lines, spruce needles, spruce needles, things like that. I'm getting this sort of refreshing wave note that like, it's cooling kind of, I associate it with mint, but it's not minty. I'm going to fall. Like, yeah, maybe like I'm like this, just like the lips is cool, refreshing wave in the drink. And you guys get that? I know. In the back of my throat a little bit. Yeah. Exactly. Like the top of the roof of my mouth going down the back of my throat. Yes. Right there. The thing is that the uvula, I totally get that. And it's pretty much like honey lemon mentholips drops. Yes. Yeah. What? So it's like a honey menthol now? Something like that. It's really nice. It's great. Do you just hand me, Mike? As you guys were saying, like, your thing just now, yeah, he handed me a glass of something. What is it? So I just did a 50/50 mix of parabola and double DBA. Interesting because I did a 50/50 mix of parabola and velvet marking. Excellent. Oh, I want to try that. Or I'll just mix it in match and shit and mix it up. So which one is better? I just took a sip of the velvet murcan and the parabola. And I want to say that the parabola double DBA eeks it out just a little bit just because that's what gets my jollies off at the flavor profile. I totally agree with you though. Like I think that that's a good mix. That was awesome. Oh, yeah. I do know actually like the murcan and parabola together. But the other one's good, but double DBA and parabola are both separate. I think are better. So I agree. Yeah. I think that makes ads anything in fact, it tries whatever they ended up doing on purpose is better than what we just fucked off and did on embarrassment like this. That's why they're the blenders and we're just the bearers. Yes. Exactly. Hey, we've had some that we've integrated and we've been like, fuck them. We're going to start our own business of combining their stuff and reselling it. I also make the fuck out of a sandwich. Like I can make a sandwich. Rubio does make a mean sandwich. Okay. Fucking A.E. does. I've been really digging these beers. Thank you so much Juan Lopez so far. This has been great. Fuck. Yes. Thank you Firestone Walker for making beer. Firestone. Why is awesome? We should take a break. You guys want to do that? Yes, please. You're going to make us some sandwiches? No. You know Rubio's ribbons? No. We're going to make the fuck out of a sandwich and we're going to make the fuck out of a sandwich. You're going to make the fuck out of a sandwich. We're going to make the fuck out of a sandwich. Thank you. We're going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. You're going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. I'm going to make the fuck out of a sandwich. 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Maybe some kind of barley wine or American strong. That's bonus insider knowledge, I guess. Right, right. But excluding that, I still think that it's a little bit too sweet. It's a little bit too busy. It doesn't seem focused. Okay. So when I have this beer, the 17, I'm going back to the 16 and the 15 and the 13 and all of the other anniversary beers that they've had. They're all really complex and they all have niche nuance, I suppose. But I really feel like the 17, they really hit something here for me that they didn't necessarily hit with some of the other ones. With the 13 and the 14, which are ones that I've had recently that are admittedly a few years old by now, they didn't have even quite the nuance that this one did while this one's fresh. Right. That's something that's striking with me. This one's interesting to me because it seems like it's spicier or more herbal than the other ones are. This one, for me, has got more of the anise and more of the caraway and all that other stuff. I feel like the previous ones were heavy on the vanilla. Mm-hmm. And there wasn't that much else. I mean, they were still very well-blended beers, but I feel like this one's got a little bit more complexity than what I've had in years previous, especially fresh. Yeah, this introduces a little bit of a savory component to the suite. And I like that. I don't know, I mean, I could be talking out of my ass because all the other temps have had all the other ones. I've been really fucking drunk. It's been like at the end of a long time. Oh, go figure. Weird, right? No matter what you do when it comes to the Firestone Walker anniversary beers, there's always at least five beers blended into it. Yeah. So it's all, and even if they are stylistically similar for some of them, there's always going to be this certain level of holy fuck all over the map. Right. Because they're blending four to seven to eight different beers. And sure, there's a major component of three or four of those beers, but it's just so many different styles all going into one and coming out fresh. Yeah, and I've never had Bravo or Sticky Monkey or Hell Dorado. I've never had any of those beers. So I don't even know what those are supposed to taste like. You may have JBF, but I guess that doesn't really count. Right. I don't remember anything. Yeah. What happens at JBF phase? Stay somewhere else. So are you guys satisfied? Like, do you guys think we talked enough about this? Yeah. I do. I actually have my rankings already formulated. Sweet. You're so drunk right now. Just nice. A little bit. Says the pot to the cattle. Yeah, no one. We can be the kettles together, Michael. Cattle ball. You can be the cattle ball. I awesome. Ready to rank. Yeah, I know. You seemed way more excited about ranking than Michael did. Do you want to go first? Did I? Okay. Really? No, literally. Fuck. I'll take it out. I'm just going to give it to him because he's never gone first before. You're a dick. I have gone first, but I'll take it. You're not that special, Michael. It's usually Mike's thing. Look how shattered he is that he's not going first. I know. He did it just to shame you. But you guys. Michael, you'll go next. Time that other kid he gives the candy cane to just to make you feel bad. All right. Number five goes to the velvet Merkin. It smelled kind of buttery at first. I know that it didn't carry through in the flavor, but it already had like this off-putting note to it. And then when I went to the flavor, the flavor's good. Overall, once I had the other ones, it obviously just had to fall to the bottom for me. Number four, I give to the sucaba. I think that everyone else liked this lot more than I did. I found it a little bit too musty fruit chocolaty bleh, but I'll admit, and you guys have probably heard time and time again on the beerists, if you are avid listeners, that barley wines aren't necessarily my thing. Right. So I don't gravitate to them as much as everyone else does. And I generally rank them lower. Number three goes to 17. I think that this was rich and complex, but I found it a little bit too sweet and I'm being honest. I'm judging you a little bit as well on the fact that I do know the history, the bio of it, that it's blending, what is this, seven different beers. And given the fact that I know that, it allows me to also prejudge when I taste that. But you're going to get that with all the most beers. Whenever you get a beer, you're going to be able to read the bio, you're going to hear what it's about, and you're going to like it or you're not. And I think that when this one is trying to dump a whole bunch of different things on you and expect you to just wait through all of it to appreciate it, for me, I appreciate a little bit more simplicity, I guess. Number two goes to the parabola. I love the syrupy thickness of this. I love that someone compared it to brownie batter. Once I had that in my mind, it was kind of locked in. Yes. Really thought this was a delicious beer. But number one goes to the double DBA. Mmm. That beer was smooth, it was balanced, I think it just hit on every single note. It just seems like such a refined, classy beer. Classy. Sweet. That's what I'll say. Nice. Awesome. Thank you. That's a really good description, I think. It really is. Super classy. I appreciate the rankings. Thank you so much. And Mike, you're going after me, because I'm going to be going like, "Oh, shit!" "Cause I can, and number six for me." Number six. God damn it, number five, I'm time warping, number five for me was Velvet Merkin. And that's not to say that was a bad beer, because, god damn, that was a really good one. I enjoyed the hell out of that beer. Super brightly bourbony, vanilla-y, and lovely to drink, because it didn't come off as bowl and as strong as the nose led me on to believe. I thought that was an easy drinking, delicious beer that I could have any fucking time. Velvet Merkin is awesome. Number four for me was parabola. And parabola, brownie butter, fudge, lots of vanilla. Love that beer so much. All of these beers are in the upper echelon of awesome beers. True story. So the number five is going to be better than number ones on other shows, I think. But parabola is such a great beer, such a classic Russian Imperial style, Asian barrels. I love that beer so much. Number three, sukaba, I don't remember that beer being as botanical and as floral as it came off to me tonight. But it was wonderful, and I love the barrel characteristic of that. It was a great beer. It was a great beer. Number two, I'm rushing through this because I don't remember a lot. Number two of words, I mean words, I don't remember a lot of words. Number two, that double DBA, I thought was awesome words. Number one, seventeen, dude, seventeen, I thought was very, very good. Grant said that he thought it was muddled. Personally, I really don't think it's muddled. I think that it tells a cohesive story. I would have sworn up and down that it was like an American strong ale, aged in bourbon barrels. I just think that it all comes together and tells one story and does it very, very well. I really dig that beer and I really hope that one of these days, I get to try all of the ingredients in this beer. It's true for different folks, man. Totally. I agree with you. Oh, can I go next? Yeah, an incision, please. Aw. This is such bullshit. Michael, yo. You're not a special fucking slow. Mike's got braiding blue balls. Oh, my God. An incision. I was actually really surprised on how I ranked all of these things. I imagined that, oh, this is going to be like a 30 minute ranking, just kidding. Number five. Good. Seventeen. Yes. Wait, what? Wow. Too much too soon. Such an unexperienced lover. I prefer something a little bit older. I think I would like seventeen in maybe a year. Okay. It's half your age plus seven, I think, is the rule, right? Whatever. I mean, I'm the youngest one in the room and seventeen is still too young for me. I also don't date younger things. It's. Younger. Seventeen is good and I like how complex and I like that sweet, savory, botan, I like all the different flavor profile notes that it hits, but my God, it's too much. Yeah, I just finished mine. I love it. Wilford Brimley. I can't handle it. I really want to come back to it. Wherever Brimwood. And about it. It's diabetes. It's diabetes in a glass. I want to come back to it in about a year. It's not that sweet to me. There's something in it that is so cloyingly sweet that I put it at number five, so suck it bitch. Go. Number four. I'm really sad about this. Velvet Merkin. I thought I was going to put this a lot higher, but. Well, see, I put that as number five, but I thought my number five was fantastic. No, don't. I like everybody else says that all these beers are really great. And they are. They're really, really good beers. Firestone Walker is one of the, actually, no, Firestone Walker is the best blenders are the best. Oh, God, the 10th. Firestone Walker articulates. They're the best blenders within the United States. The people that work for Firestone Walker are the best blenders in America. Yes. Like they get it. They are fucking barrel whisperers. It's scary how good they are. Barrel whisperers. They are so good and I hope none of them ever die because if your apprentice doesn't have that same whisper note that you do, we're all fucked. All fucked. I'm really sad about number four being Velvet Merkin because the nose was by far my number one, my number. Yeah. The nose of the Velvet Merkin was my favorite nose of anything ever. I never wanted to stop smelling that. What? It's about like a good morning and a great night and dreams and success and... Holy shit. Mine was number five for a reason. Like on all of that. It's small like that, but then I tasted it and I was like, okay, yeah, no, it's good. It was like my life. I have all these grand visions of it and then it happens and I'm like, okay. Dude, it's been really bad for how you describe that nose. I mean, that nose was great and then it was heaven. That nose was heaven. She's really going to be in disappointment and things. Oh, no. Yeah. Keep your expectations low so you don't get disappointed. That's my motto except for this beer when I kept my expectations super high. Number three is the Sukhaba that Michael generously brought. That's my... You're welcome. I honestly think that that extra year bumped it up for me in rankings because I've had Sukhaba in the past. I've had it a little more fresh than this and I've always found it to be either too bitter or too cloying, but for me, this was at its sweet spot. It had the tiniest bit of oxidation to carry up the rear end with all those other slightly sweeter botanical caramel, whatever fucking flavors. Go back and listen 20 minutes lazy listeners. Number two surprised me. Double DBA. What? What? I know. Delicious. What I think is the first time I've had it. I love everything about it. I love that botanical, I know I've said botanical about 5 million times, but it's so relevant to this double DBA. It's so botanical and floral and a little bit of citrusy with that great barely vanilla toffee. For some reason, those two flavored chunks, mesh and we're splishing in my mouth. Number one, no surprise to anybody ever is parabola. Parabola. People bring this beer to me. It's so good. I have men bringing parabola to me. Wow. Whatever. I mean, as alcoholic as this parabola is, and it's fresh, and I get that, and I'm being super generous to it, knowing what it tastes like with six months to a year or not, but even fresh for the alcohol burn, it's not as bad as like the 17. Oh, should we let Mike rank or not? I think we're done. Bottoms down. Bottoms down. We're done. Well, thank you for ranking. Thank you all for listening. Thank you, Juan Lopez. Well, thank you so much for sending us beer. You're welcome. Okay. Mike, go ahead. So number five is velvet burkin. Are you going to cry through all of this? No. Number four is a sucaba. No. Number three is parabola. And number two is a double DBA, which is surprising. All right. Considerate that my number one was the 17. Mike, you're a real son of a bitch. You know, why? You have to rake every fucking time first, and you get to say all the good shit about it. And when you get to go last, you don't even get a shit. Oh, God. I am so drunk. I am so drunk. Wait. And everybody else has already said like the best parts about all of these other beers. Can I just point out that this fight is also because of craft beer and all of us? Sure. I hate the craft beer and all of it. Can we give a shout out to a beer temple as well? Yeah. Yeah. It's like the beer. You're interrupting me. You're sort of a bitch. God. I'm not even done yet. I like barely get your breath. Oh, oh, oh. I'm sorry, Mike. I'm just joking, I think is a fantastic beer. In the grand scheme of things, it's just like the last episode that we had with Lost Abbey. Like how fantastic your tits are. Yes, they're. I'm just doing what Mike just said. The stage. Would you talk? Yes. Yay. Re-upping on on maleness. Anyway, it's a nice defense. Go. Velvet, Merkin. Awesome. Aqueous. Mmm. Still good. Cacaba, delicious. Bravo. One of the best beers ever. Yum. Yum. Uh, number two double DVA, like I, I really like was conflicted with this and my number one because it's like a man just came back from a pain in a coma for three years. And he's just talking to his family and realizing it for the first time. And 17. Like what a masterful blend. And drunk. You're welcome. Holy. Michael. That's so drunk. I had to see this drunk in a while. I was drunk before I got here. Let's go drink some whiskey. Yes. Oh my gosh. Holy shit. If you throw more gasoline on the fire that is Michael Lambert, Michael Lambert, you might burn everything down. And Mike's ratings were like all on a mountain up here. It was like, this beer, this one, it's like you rained all your beers. It was all these noises. Oh God. Oh. Wait. You're so good. You're welcome. I think it listens to this episode when it comes out. It's going to be like the first time. You'll be like, wow, this happened. Oh God. Thank you guys for being here. Grant Davis. Hey, thank you, Batman. You're always. Thank you. You're welcome, Lopez, for all these beers. These are fucking amazing. And to Michael Lambert for the Chicago. Yes. Speaking of Michael Lambert, thank you for being here. Hey, thanks for having me. Thanks for most of you, baby, because yeah, most of you, some of you, some of you. Thanks for showing up drunk, some kind of a little bit of me, all the way. Anastasia, thank you for being here. It's hard being the prettiest one here. I'm sorry. I understand. Tell me about it. No, you don't. No, you're right. Fuck you. Uh, every listening, looking so much for listening to this show, like, there's no time. Thank you. For listening to this show, everybody. Oh, I got nothing. Thank you, everybody, for listening. You guys have been awesome. Oh, thank you. Thank you, one Lopez for out doing craft beer anonymous. I don't want to. What? I made you drunk. Good level of drunk. Yeah. Yeah. Yeah. Keep sending us your donations. This week, we got the one donation, five bucks. And Vincent Dominguez. Vincent, you're awesome. Everybody else, please be awesome, like Vincent, and send us reoccurring donations. Yeah. I mean, if you're just kind of like a freeloader who doesn't have a whole lot of money, get your parents to pay us. Yes. Let me take them a steal your credit card. Paypal takes credit cards. They're still alive, hopefully. Oh, man. I'm not going to both of you parents. I'm going to call you. They are. Okay. No. Ruby, somebody's been bothering me this whole time. What? Why are you wearing a Twilight shirt? How is this Twilight? You have the chick with the apple. It's a girl you know. It's like the entire book. No, I'm sorry. Sorry. Look at her. She's not happy. If you listen to our previous episode, we talk about the apple. Either E, V, V, the apple or it's Snow White. There's nothing that has anything to do with Twilight. That's Kristen Stewart being a cunt. How is this Kristen Stewart? That's way hotter than Kristen Stewart. Oh, God. Oh, I said it out. I'm so sorry. The face of a manatee. She's not smiling. Like, not a manatee. A manatee. A man of war. Yeah. Renee Zellweger never smiled. A man in arms face. What's man to? Chris. She has, I don't know what kind of fish he is. It's a mangaloid. A mangaloid. Ah, no. She has a face that hasn't been torn apart by a monkey. Yes. Okay. Everybody, Mike Lambert. I didn't know if you know, but Mike's from the future. You're welcome. Oh, this future. Mike is still awful. In case you were wondering. Damn. - The bike is still awful. - The bike is terrible. - This is so rough, Michael, I don't think you're awful. In two or three years, you'll be far less awful. (clears throat) - Right, but the bottom's down. - Flowers are always enough. ♪ Do what ♪ ♪ Do what ♪ ♪ Do what you like ♪ ♪ Two days ♪ ♪ Black nights ♪ ♪ Do what you like ♪ - More information on the Beerists Podcast, including show notes and pictures, visit thebeerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. Intro music was provided by Ian Butcher and his band Deflated Ballad. Follow him on twitter at twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. ♪ I'm learning it right ♪ ♪ Oh, oh, oh, oh, oh, oh, oh, oh ♪ [BLANK_AUDIO]
