Hey everybody, before we get started, I just wanted to thank each and every one of you who voted for us for the podcast awards. We got Best Food and Drink podcast for 2013, and I'm so thrilled about this. We beat NPR as a splendid table, the Nerdist dining out with Doug and Karen. I had no idea we were going to do this. None of us did. We were completely surprised, and when we found out about it, we thought it was a prank at first. We didn't know that it had actually happened, but it did, and we were so happy to have heard that. Thank you. Thank you. Thank you. You guys are the best. On with the show. The Bearest Podcast Episode 94, recorded January 9, 2013, Westbrook. On January 6, in the year of our Lord 2014, I hereby decree that the Bearest Podcast will be the winners of the podcast award for Best Food and Drink category. For the second year in a row, guys. Second year in a row. That's insane. This is not a fluke. I mean, like shit can happen twice. I don't know. Yeah. Thank you, dear listeners. Jesus Christ, two years in a fucking row. Go figure, man. That's amazing. And we totally wrote it off. How do we do that? Man. Okay, so I want to just get over our introductions real quick. I'm John Rubio. I'm Grant Davis. Mike Lambert. Anastasia, the Berberian Cowie. Yeah. The Berberian. Well, get to that. A resident Berberian. And she just wants to be called a Berberian. And I'm cool with that. She is a Berberian. She has so many beer books, and she knows a lot about beer. And she has glasses. Yes. So introductions over with, we got that other podcast award, and it's fucking insane. Yeah, this is nuts. And none of us knew that that was going to happen. We didn't go to Vegas. We weren't there to receive it. We didn't even watch the awards, huh? No. We have drinking beer. Yeah. No, I mean, we went up against the splendid table again, and dining with Doug and Karen. Which is a show on the Nerdist Network with Doug Benson. Yeah. Super fucking popular. Those are both great shows. Both fantastic shows. And there were other really great shows also, but we didn't think we were going to win, mainly because of those two shows. And we found out because people were tweeting and Facebook and congratulations to us like, this has to be a prank. Yeah. Although it would be like, why would that be a prank? But I think we spent a good hour, two hours just trying to get actual like confirmation from the podcast awards because we had missed the announcement and they didn't have like some live update on their Twitter feed or anything. Right, right. So they're like, how do we get hold of them to verify this? But we won. We won. That's amazing. Thanks to everybody who listens to the show who voted for us. That is so goddamn cool. Thank you guys so much. Can I admit something? What? Totally spaced on voting for us. What? You didn't vote for us at all? No. Neither did I. Guys. You guys both suck. I voted every day and posted every day to get other people to vote. I think I posted like twice. I posted several times. I didn't do it every day, but I did vote every day. I think I liked one of your posts. Okay. I think I've been on the show before. See, they've contributed. Yeah, that's cool. I almost died that day that we found out because I had just finished a massive Nicholas Cage marathon, and then I went to go look at my phone before I left the theater, and I saw all these messages from mainly you guys because I don't have any friends. And then I checked through social media so that my fake friends called me congratulations to. And then I almost died of happiness from Nick Cage and winning awards. That was a great day for most women at Cage. Oh my god. I went home and like splooshed everywhere. That's horrifying. It actually was really scary after a while. Like a lawn sprinkler. Okay. Anyway, just sat on her turntable and just spun around. Oh, you know what? Thanks, everybody. Pretty sure the show's made grand dirtier. Yeah. Anyway, we're doing a Westbrook show, and this is another group of beers that Sean Grogan sent us. He's the guy who sent the OMB beers from last time and got us fucking wasted. So wasted. I don't even know how the hell that happened. That was awful. No, the beers are great, but just getting drunk on low ABV beers, how the fuck did that happen? Surely it will not happen again. I hope not. Who knows? So Westbrook is another brewery in South Carolina. They're actually in Mount Pleasant. They were founded in 2010 by husband and wife Edward and Morgan Westbrook. And it's an 1800 square foot purpose built brewery located just off of Long Point Road in Mount Pleasant. And right now they're making about four to five thousand barrels per year. I'm not even sure if that's right now because I couldn't find that information on their website. This is from another article written about six months ago. So it may have increased, I don't know. And they distribute to South Carolina, Georgia, Alabama, New York City, and Europe. What? No, fuck Europe, Texas. Yeah, they should come to Texas. They really should. And their mission is to make the most interesting, drinkable, and generally awesome beers possible. We love experimenting with different ingredients and brewing techniques, and we hope you'll have as much fun drinking our beer as we do making it. Probably more. Yes. Because you know, no work is involved. Yeah. But before we get to the beers, I want to read some emails and iTunes shout outs and donations. Thanks. And we got a couple of emails. And the first one says, "Hey there gang, love the show from day one and continue to catch it every week. Over the past two years, my knowledge and interest in beers and their nuances has grown exponentially and your show is a big part of it. So thanks for that one." Wanted a comment and ask y'all's opinion on the state of craft beer nationally, but also state to state. As a fellow Texan, represents San Antonio, I'm blown away by the Bloomberg, fuck, I'm blown away by the Boomer Steering, I'm blown away by the Boomer Steering, I'm blown away. Do you want to pass the torch? No, I'm blown away by the Boomer Steering, stop talking. I am blown away by the Boomer scene here and how fortunate we are that local breweries are putting out some high quality shit. I haven't traveled much to other states to see their scene, but I imagine we're up there. How do we compare to other states or places y'all have been? When I can pick up a Goose Island, Brevin County, Prairie Noir, Golden Drack 9000 and Anchor Christmas at my local gas station down the street, it makes me think that the state's appreciation for craft beer in general is also top notch. Would love to hear your thoughts on it, Prost, Austin Harriman. Right on. Thanks, Austin. I love that question. Austin did something really cool, he sent $850 donation. What a fucking guy. And an iTunes shoutout. And an iTunes shoutout. That guy's so fucking cool. He shouldn't have to Austin. He did like the super triple fit. No, I like his question because now is a fucking amazing time to live in Texas. Yes. With the way that local breweries are trying to change the law, especially with like Justin King in that lawsuit from last year and other people are kind of taken to charge him and were like, "Well shit, this is Texas, the greatest fucking state in the union, let's make it the best with beer laws." And I love that attitude that, "Fuck it, let's do it, we need it all. We don't need these restrictive rules, let's just try to change that." And we've got a bunch of good shit coming. And you guys just wait and see in a month or two, I've got some knowledge that nobody else has. Nice. It's going to be awesome. And the thing about Texas is that we're catching up really quickly to some of these other states. Extremely quickly. We're the W-Tong. We're the hot new shit. Yeah. Right now, yeah. Look back on it, how far we've come since I really started getting into craft beer. I mean, it used to be that the only thing that you can get for like trade bait around here was Divine Reserve. Oh yeah. I mean, now we can get Bourbon County, like everything that he listed off. I mean, it's all available now. And that's mind-blowing to me. Yeah, just the number of breweries that have become available in Texas in the last two years, it's crazy. And I mean, Jester King is like our own Jolly Pumpkin or Russian River of the south. Oh yeah. You know, they're putting out just amazing stuff. So we have awesome stuff available here and awesome local beers. Yeah. I mean, craft beer doesn't seem to be so niche anymore. It's like how geek culture kind of went mainstream. It's like craft beers and have become kind of mainstream. It's a very fast growing segment. I mean, I heard that just the other day, the beer has won the podcast for the best food and drink category. Why? Craft beer is taking over. It's America's pastime. It depends on what American you're talking about, because Mike's pastime is very different. Still drinking. No, it's cutting vaginas open to furniture and then having sex with them. Whoa, whoa, whoa, dial it back. I'm sorry. I'm sorry. I didn't do that. I was trying to be cleaner this time. I apologize to all of our listeners, but I do want to thank Austin Harriman for saying this is that question. Where are your people from, Lambert? And I want to thank my couch. So brand new and leathery. It is a nice new couch. That was good, too. Yeah. The next email says, "Hello, beerists." Hi, Sean Grogan. It's smiling. It's amazing. It's time for me to exploit your beer knowledge once again. I just signed up for my first ever ticketed beer event, a bottle release at OMB, and part of that event is a bottle share. I really don't have anything in my collection that I think would be considered rare, and I really have no clue what to bring. There are several fantastic bottle shops throughout Charlotte, but I figure anything I can get there won't be considered rare to anyone who'll show up to this event. What would you recommend I bring? What are the general expectations of an event like this? My backup plan is to bring a bottle of fresh, tear up and waken bake, and a bottle of one year old waken bake for my seller, but I'm afraid that won't be enough. As always, thank you for your help. The show just keeps getting better and better. Keep it up. Sean Grogan. That's a really good question. Oh, yeah. I was like, I like these are two good questions this week. Yeah. I always agonize over what I should bring to the bottle shares with you guys. I always bring fancy stuff, and I don't really have that great of a collection right now. And so I bring stuff, but then I hold off from giving it to the group, I guess, and then I bring it home with me every time. So I don't ever share. I just kind of mooch. I just feel bad because I bring these things, and then I'm like, it's not going to be as good as all this other stuff, and everyone's always excited about all the other stuff in the lineup. And to bring myself back. It depends, because I've had a lot of really great local stuff that has been aged at shares and stuff, or stuff that's kind of local, but rare, like some of the double pon porter from 512, or, you know, some of the Jester King stuff that was brewery release only. But you know, some people have brought you some regular beer that I love, and I don't really care about rarity necessarily. I'm really interested in stuff I can't get easily in Texas. But does that mean I'm going to shun somebody who brings something that they get off the shelf that they just think is good? There's never been an instance at a tasting that I've been to, unless you have a friend whose name sounds like Phil Frank, that's going to like shit on like some locally available beer. Phil Frank. You know, so I've never seen that happen. And I get a lot of questions from people that haven't been to our tastings before, and they're always wondering, well, what should I bring? I don't have anything as good as what you guys typically bring. Bring some cheese or something to eat, like really, I mean, as long as you bring something, it's going to be appreciated. Everybody starts somewhere. Right, exactly. Absolutely. We are generally good about not shitting on what other people bring, but there's some other people that seem a little bit more judgy. And they are. And maybe that's part of just like their humor, or it could be a little bit pretentious. Some people are fucking Phil Frank. Some people. Their household's everywhere. Yeah. Not to say an M, so you do want to kind of be able to bring something good. I agree with that. I absolutely agree. Like, if you have the stuff to bring, bring it. But like Mike said, if you just make an effort, you know, bring, yeah, the waking base, take those, take some cheese, take some, and I've emailed back and forth with this guy. And part of this event is a breakfast, so they'll be food there anyway. So that makes it a little bit tougher to bring food, you know, like to bring stuff for people to snack on. It's nameless. I'll still bring cheese to something like that. Oh, dude. Yeah. You always have it in your pocket. Yeah. Bring stuff you can't get in your state. If I mean, if you have the means or the access to get beer that you can't get in your state, if you have a relative in another state or you have a friend or a trading partner or Instagram is a good way to find people to trade beer with. I know it sounds cheesy, but it works. And even if it's just like one or two bottles, whether or not you think it doesn't have to be rare, it just has to be something you can't go down to the corner store and get. Right. So if there are states out there, we'll have pretty relaxed beer laws and you can actually order stuff if you want to do that from beer stores around the US. Bring something you really love. If you bring a beer that you really love, you will be excited to have it opened and drink it because you want to drink it. And other people, they may not be as into it, and then you can just have the rest of the bottle yourself. But they'll pick up on your enthusiasm and your willingness to appreciate it as well. I mean, for the amount of time, somebody's brought a bottle of St. Bernard's Abbott 12. I mean, that's always appreciated and it's amazing beer and totally available just about anywhere. So I mean, it's not that big of a deal. But they make an effort and that's the best part. And then you could tell they're kind of nervous when you get to talk to them and be like, look, don't stress out, you have good taste. And if that group turns out to be one of the pretentious asshole groups, don't let that turn you off from going to another one, because not everybody's like that. Oh, yeah. I think most aren't. Yeah, we have people that come to our tastings and they're the DD or they're in front of the friend or they're dressed in the mood to drink. And they'll bring like Lone Star fucking Miller light and they'll hang around and shoot the shit with us. So we're drinking our fucking King Henry and stuff, but we're not judging them and they're not judging us. And they don't give a shit. Yeah. Cool. Thank you, Sean Grogan. We appreciate it. We'll obviously have good taste. Totally. And if anybody else listening wants to send us an email, do it at info@theberests.com. We really love reading them. I want to give a few iTunes shout outs and these are people that go on to the iTunes music store. This is really cool to do. Really helpful for us. If you go on to the iTunes music store and do a search for the berests and give us a five star rating and write a review for us, I can read your name on that review. Like if you write it with actual words and I can thank you for it on the show. What that does for us is that it moves us up in the rankings and gets us more visibility on the podcast page of the iTunes store. And these three people did that for us this week. Naybob86 says, "Check out the berests now. I don't drink many craft beers, but I always found them fascinating. The hosts of the show are both entertaining and informative. Thank you, Naybob." Thanks, Naybob. Naybob. Click that name. Speaking of liking names, Paffy. Paffy says, "Thanks," I think, "I recently stumbled across your podcast and spent a decent time catching up on past episodes. I spent a lot of time in my car for work, so I figured I could tune in and learn something. Unfortunately, I think all I've learned is that you guys love getting drunk." Wow. Yeah. Yeah. Fortunately, so do I. Oh, good. The malt liquor episode is magical. Thanks, Grant. Thanks, Grant. You guys are welcome. I once funneled a 32-ounce bottle of Mickey's out of an orange traffic cone into which bowl. All of them. Damn, honey. But I digress. Thank you for the fun and informative podcast. Hey, you're welcome, Paffy. Yeah. Also, thank you for saying that your name is Paffy. Austin Harriman, part two of the triple threat, says, "Why would anyone ever listen to this show? Because it's awesome in all caps. That's why great commentary on beer and the breweries behind them. Listen to food perients from Anastasia and knowledge that any level of drinker can appreciate. Listeners and stay one and still going strong almost 100 episodes later, bottoms down, guys. Thanks, Austin. Fuck yeah, Austin. And I really want to meet this guy. He's just like an hour away in a different town. Hey, you want me to keep him on social media? No. Aren't we on the edge of San Antonio down here anyway? Might as well. I thought we were on the moon. Shut up. Anyway, yes. Thank you guys so much for leaving us those reviews. We got some more donations. Hell yeah. Yes. Do we shame people into giving us more money? Yeah. I think that's the best thing to do. It's the best way to do it. Yeah. Mark Conner sent us a donation. Thank you so much, Mark. These are more of the $5 donations that we were asking for for the new year. Super fucking cool. Mark Conner, Kathy Erickson sent us money. Thank you. Blake Arias sent us some. Thank you, Blake. James Halfcock sent us money. Thank you so much, James. Austin Harriman sent us, like I said, $150 bucks. That is so fucking cool. Thank you. Yeah. You know what? As a whole. Jonathon had to mingle. Jonathon is the reason why I was able to text you to say, "Hey, we won that podcast award." Yeah. Yeah. Jonathon gave us the first shout out. Yeah. I actually know Jonathon. Oh, God, Staples. We're not talking about Staples. Jonathon sent us $10 bucks. Thank you so much, Jonathon. Isaac Ratana sent us $10 bucks. Thank you so much, Isaac. Matthew Wilkott sent us $20. Awesome. Nice. Chris Foster sent us $10. Thank you so much, Chris. Hayden Shoop sent us $20. Fucking great. Shepherd Hendrix, Jimmy Hendrix's son, sent us $20. I don't think that's his son. Thank you, Shepherd. Evan Gundy sent us $50 bucks. That's like 10 pints. Dude. Evan Gundy, about time you gave us something. Evan is one of the most generous donators to the show. He's been fucking fantastic. Look how he sends his beer all the time, too. And money. Thank you, Evan. You're awesome. And please keep them coming. We spend a lot of time and money on this show. The only other help that we get is from you, from donations, from our listeners. We don't have any ads. We don't do any of that shit. Please keep them coming. It is hugely helpful. Thank you guys so much. You missed a name on there. Dyke Lambot. You're calling yourself Dyke Lambot? That person donated $35. Oh my God. That was the name that he had on his T-ball jersey when he was 6. No, that was faggot. No, shut it down. Shut it down. I think that's the funniest thing you've ever said. And you're fired. Anyway, if you guys want to send us donations, please do that. Like I said, it really helps out. You go to thebearest.com on the left hand side of the page. There's a PayPal donate link. Click on it and send us $5. Some people send us $10. Some people send us $150. Some people send us $150. Yeah, fucking great. Send us some money. It's really helpful. Thank you guys so much. Oh, and it looks like we have one more announcement here at the bottom of the page. We already talked about the podcast. How do we win a podcast award? We totally did. It's so cool. Anyway. It's all downhill from here, guys. I know. Let's move on to our beers. I'm thirsty. I want to get drunk. At least they gave the award to someone who's grateful. We really like that. We won that. Like, as soon as we found out, we were just, what? This is amazing. And today is actually the first day that we hang out together since we found out we won. So we might be extra wastey. People were walking through the door and hugs and crying, not crying. But it was amazing. Yeah, somebody touched my button. It was really awesome. And can you please do it again? It was you. All of us. You were grabbing your own butt. God. Thank you, Anastasia, for capping your butt the way you like it. So this first beer is their Goza. It's 4% ABV, 5 IBUs, and this is a rotating release available in bottles, cans, and on draft. And this is their interpretation of Goza, a traditional German style sour wheat beer brewed with coriander and salt. Once nearly extinct, this very refreshing style is making a comeback. And thankfully, because I like Goza's a lot. Okay. The perfect Texas beer. Oh, yeah. And checking this beer. What? One I mentioned, I'm not sure if it's still available in bottles since they have their caddling line now, I'm not sure if they're bottling it anymore. Oh, and as well, this can was canned on September 19th of 2013. Sweet. They bottledate. They can. Hell yeah. I love it. They have cool labels. I love these guys. Merky? Yeah. It's like a murky, limony yellow. Well, maybe not murky, just not transparent. What's that? Right. It's tasty. No cake. This is a style that I prefer to have the yeast whipped into the rest of it. So I did agitate the can just a little bit. It's gorgeous. It is very delicious looking. It's almost obelescent. And it smells great. Oh, that smells fantastic. It's like a muted gold color. Yeah, light wisping of head at the top. So at first, I get a lot of wheat, lemon, and lactic acid. Margarita. Yeah. Oh, yeah. Kind of smells like a lemon margarita. Yeah, it smells like a lemon margarita with a nice salt rim. Yeah. So not lime, but lemon. Specifically lemon. Whatever. To me, it's both. The coriander. Yeah, we get that. It's a little bit of coriander there. It smells like fucking dreams. It smells so good. And a little bit of wheat, you know, on the nose. A little bit, yeah. But mainly, it's a bunch of those acids and like a sourdough- Citrus Rhyde. Citrus Rhyde. Yeah. It's like acid and salt and maybe some limestone or like the big components in the nose. A little bit of cracker, maybe. Mm. A little peppery. Oh. I just, I jumped just tasting this. Well, you're going to have to taste in silence for another five minutes while we describe the smell. Can I be the one that says it tastes better from the can? Yeah. Because it does. It does. It's not a recipe. I don't know. But I remember we've had bottles of this in the past. It's so good. I just, I can imagine slamming this fucking floating in the river. So fast. Floating the river with this. Oh. It would be so happy. Would it be amazing? We're just sitting on the porch. The flavor of this is so good. You get this bright lactic tartness in the beginning. Mm-hmm. Lots of lemon and salt. And then there's like a whee-y, bread-y thing that kind of resolves toward the end and like a sourdough bread. So serio-y. Yeah. And that's it. We're done. We're good. Yeah. You kind of nailed it. You nailed it. I mean, let's try and pick apart some nuance. No. There's a little bit more there. I mean, there's a slight grassiness there. I mean, like fresh grass clippings. There's a little bit of that sort of thing there. A little honey sweetness. It's not overly complicated. No. I don't want this to come off sounding bad, but there is a metallic note that I'm getting out of this as well. Something almost tinny in the finish. It's the can. No, it's not the can. No, it's not the can. I think it might be the tiny little bit of hop. It's got maybe. The five IBUs is what you're detecting. It's not really out of place for me. I think it's just at the tail end of the tartness. Yeah. It works really well. Mm-hmm. It does. I think it's coupled with the, it's kind of like this tininess. Yeah. Yeah. Kind of a minerality. Yeah. Ooh. It tastes like a lime snow cone. I know we were talking about lemon being in the aroma, but for some reason I'm picking up some lime in the flavor. I get a lot of lime. Yeah. There's lime in the flavor, absolutely. So when you say a lime snow cone, you're saying it tastes like lime juice and ice. It just kind of got that almost artificial lime, but not quite as like a mixed fresh squeezed lime. With concentrators. Yeah. With a little bit of concentrate. I'm putting that over ice, so it's super refreshing. Mm-hmm. And it's got this sweet sourness at the back of the throat. Oh my God. I want to put this over. Do you guys think this would be good? Have you put tequila in it? Yeah. Let's go try. Probably. What else? I'm kind of getting a slight hint of cucumber, just a little bit of cucumber. Maybe that's just my brain associating the flavors here with what I usually eat with cucumber, but there's something in there that reminds me just a little bit of the flesh of a cucumber. This is going to be good with a cucumber salad, like a bitter greens, micro greens, cucumber salad with a really, really light vinaigrette. Like a lemon vinaigrette. Mm-hmm. Yeah, I get the cucumber. It's kind of like this iceberg lettuce. Yeah. Iceberg lettuce, too. Liquidy, like this palette cleanser, totally. You said iceberg lettuce, I immediately tasted it. Yeah. Holy crap. Oh my God. This is so good. This is wonderful. I want so much of this. It's weird to describe beer in that way. I'd like to order a case, please, Sean. Mm. I'll talk to Sean. I'll talk to him about getting some of this down. Yeah. I don't remember this ever being this good. It's always been this good. Every time that I've had it, I was like, "God damn, this is fantastic." I remember liking it, but never, maybe because I never tried to pick it apart before. It could be. I mean, there are beers that I have on this show that I appreciate way more while we're on the show, thinking about it actively than when we're out in the wild just drinking beer. I love the level of tartness. I love that the tart and the sweet are kind of connected, so it's not abrasive or jarring, but it's super, I feel relaxed. Yeah. I feel good. It's the right amount of carbonation and the mouth feel is just wonderful. Mouth feel is-- I'm going to cry. I think I'm just so happy with the Nicholas Cage and the podcast win and I'm getting older because it's my birthday. It is your birthday. Did someone put a Prozac in her ghost? Oh my God, maybe a Proz goes? [laughter] The Proz goes. She's drinking a Gozazak. [laughter] Oh, that was delicious. I just finished mine. I'm so easy to drink, so refreshing. And Gozas are made with salt and coriander. And there's not a lot of coriander and salt in the flavor, there's just enough to season it. Yeah, it's not overbearing at all. It's enough salt to make it extremely refreshing. Yeah, to make things pop, it's almost like a Gatorade is salty. I think it also kind of lends to the mouth feel. I don't know, for me, it's not like a full mouth feel, but it's not thin. I don't know, it's just-- No, it's in your mouth. It's luscious. Yeah. Yeah. It makes you drink it quickly. Oh, yeah. A little bit of salt. I heard that Dasani water does that. They put a little bit of salt in there, and you just want to-- Check the Dasani. When it's one of those things where it's not like you just want to drink it to get rid of the aftertaste because the aftertaste, the finish is so good still. I mean, the whole beer is fantastic, and you just want to keep drinking it because it's so good and so refreshing. Pool beer. Such a pool beer. Oh, my God. Getting my tan on. We're talking about all these awesome summer things, and everywhere else in the country, it's fucking good. [laughter] It's like blizzards and shit. People are trapped in their homes. I will say, I'm in a slip and a flannel. I really just want to take off my flannel. Yeah. You look like a slutty grunge musician. It would make for amazing shower beer. Yeah. Oh, God. Yeah. If you've had a really long day and you're super hot, so you take one of those rare cold showers. Oh, yeah. Also, Courtney Love is, I think, the term you were looking for. Hey, yeah, I don't know. Early Courtney Love, maybe. After-- It was a terrible joke, never mind. Yeah. She got really-- No. Anyway, that was Goza. And that was awesome. Goza fast. Goza real fast. And the next one is called Gozu. Oh, Gozu. And this is pretty much the same beer as the last one, but made with ultra tart user juice that they threw into-- Wow. Smell that beer. Who else did-- who was it? New Belgium? New Belgium had a user. A permanent advice. Go ahead and jump ahead to the smell real quick before we can hold the-- Holy crap. That smells awesome. That's awesome. I'm going to cry from happiness. It looks very similar to the first one. I want to say it's a little bit more peach in the color tone. A little lighter. Yeah. And I also have some, like, what looks like protein chains. In suspension. Yeah, just kind of floating in like clouds. I did not agitate this bottle before I poured it, so there might be more or less particulate matter depending on the glass. Same head. It looks angelic. But holy crap, the way this smells. It looks like the hair of a fucking precious moment's baby porcelain angel doll. Wow. Amazing. That is a perfect description. And this was bottled on October 23rd of last year. It was bottled on the day of my team. Okay, so the smell of this, I didn't know what users smell like before. Now I have a very clear idea of what users smell. Oh, absolutely. Tropical paradise. Yes. Yes. It's very close to passion fruit. It's very close to passion fruit and it feels like the intersection of orange and lemon and grapefruit. Yeah. It's a pineapple and some mango in there as well. It's all that. Papaya. A little bit of kiwi. It's like Jimmy Buffett in a glass. Oh, fuck. No, no. It's not like getting. It's not like a 45, 50-year-old depression. You know the orange version or it's like yellow orange version of Hawaiian punch? It's like that. Yeah. Yeah. Like the green one. Maybe it's a green one. I don't know. I don't know. I want to smell like this. I want you to smell like this. I'm just going to put a little behind my ears. Oh, man. That's so good. Oh, son of a bitch. That is really good. Oh, that's fantastic. If the rest of these beers suck, I'm going to leave. I'm just going to quit the show. You know how I said it smelled like that Hawaiian punch? It tastes like that Hawaiian punch, right? It does. But with some alcohol and not so much sugar, it's a lot of passion fruit and pineapple and citrus like fresh orange juice, fresh orange juice, club soda, it's like a really fancy mimosa. It's like a spritzer. Yuzu is fucking good. Made with a bunch of fresh fruit juices, like super fresh fruit juices, pineapple that you're tasting isn't canned pineapple or shitty pineapple juice, it's fresh like slightly tart pineapple juice. Guys, this is really good. This is so good. I don't even understand why other people make their shitty beer. I don't have them. It's my birthday sent me beer. Oh my god, this is amazing. What? Can I request beer for my birthday? Even though it's going to be like two weeks after my birthday? Yeah. You know what? Stop bugging begging for things. Send us money. Where's your Amazon wish list? Is that on Amazon? Yeah. You probably shouldn't look at that. It's just a bunch of like deodorant vibrators. I don't wear deodorant. So it's just a bunch of vibrators. I did buy myself a 36 pack of chapstick for my birthday. Nice. Is that going to be enough? That should last you about three weeks. I'm in such bliss right now. I really think I might cry if I'm happy to. She just eats chapstick. It's amazing. This beer is awesome. This is fantastic. It almost doesn't feel like a beer at all. It's this juicy, somewhat alcoholic, amazing refreshing drink. It's what I wish a wine cooler tasted like. I want to put ice in it and a spiral straw. Right. I want to use this to make a cocktail. I do too. I love the salt component in this. It just makes everything else pop. Oh yeah. I'm going to do this buffet in Mexico City. What? That was actually a really fancy country club like elegant buffet. Yeah. And they had mimosas. And this really reminds me of them. It's a good memory. And you know, to that point. I got dysentery. But you know. But to your point there, there is somewhat of a brute champagne quality to the mouth feel and a little bit of the flavor too. Just a little bit. The bubbles just kind of appear when you take a sip. There's not really a lot of how that doesn't appear to be a lot of carbonation, but you put it in your mouth and it dances on your tongue a little bit and that makes you cry from joy. Yeah. And unlike brute champagne, this does finish with a little bit of that serially wheat grain. Yes. But I think the salt component like Mike was saying kind of grounds everything. Yeah. It's so good. It keeps it together, brings it down a notch, prevents it from being like shitty, shitty choppa camo with fucking Andre. That is fantastic. If any of you guys haven't had this, this is worth seeking out. Or I really want to eat a croissant while I drink this. That would be great. I want to eat like strawberries. Yeah. I want to have like a croissant and a fresh fruit. Fresh fruit tart would be great with this. No, just like straight up fresh fruit. Oh, that too. Absolutely. I mean, when I said strawberries, I meant just strawberries. You know, I know. I know. And kiwi and stuff like that. But I kind of want a fresh fruit tart. I think that would be delicious. I mean, this is just so juicy. It tastes like really biting into fresh fruit. Yeah. Are you double fisting right now? Mr. Davis? He's a lucky one who saved some of his Goza and the Gozu, and he's just going back and forth. What's the comparison like? Would you enlighten us? When I go back and forth, I think that the Goz is a little bit less sweet. It makes me think that the Gozu might be a little bit over sweet. Can you taste? But not that bad. I mean, it's just so fruity. Well, when I first had the sip of that Gozu, I noticed that sweetness. I noticed quite a pronounced sweetness from the first couple of sips. But then once my palate acclimated to it, it became dry for the most part. And it didn't really register a sweet anymore because of all that acid and all the salt. Yeah. Wonderful beers, both of them. I really, really dug them. And that last beer was Gozu. And the last beer before the break is called One Claw Rye Pale Ale. And it's 5.5% ABV that's a year-round offering available in cans and on draft. One Claw is a rye pale ale made with a heavy handful of malted rye and scoops of our favorite hot varieties. One Claw is dedicated to those who bring a Westbrook home to friends or anywhere a delicious beer is needed. Cheers to you, fellow One Claw. And there's a little One Claw crab on the can. Yeah, can we talk about the packaging right now? The package was so cool. It's so slick and simple and I feel like it reflects their beers. Yeah. It's nice and it's pleasing to look at and pleasing to drink, not complicated. And this was canned on October 16th of this past year. Man, it smells good. It smells really good. Okay. So the way this looks is a little bit more orange than the last couple of beers. It's- It looks like a pale ale. Yeah. Grant and I got last pours. Oh, it's like- Yeah, it's got a bunch of floaties but- But you still maintain a very similar color. Mm-hmm. Yeah. And a pretty similar haze too. Yeah. Great head. It's sticking around. Oh yeah. Nice. That smells delicious. Oh. A little bit of spice, rye spice. Mm-hmm. Candy-like grassiness and rye and when the hips are so good in there. Candy-to-orange. Smells like an east coast beach. Yeah. So like a grassy beach with that off-white-ish sand and the breezes blowing and getting some salt air from the ocean. Absolutely. I was going to say there's almost a brininess to this. Mm-hmm. Maybe I'm influenced by the one cloud but whatever. I really like that hoppy grassiness there. It smells- It smells delicious. With that candied orange. I mean, it's so fresh and lively. It smells clean. Mm-hmm. Really does. And who said spiciness a bit ago? I get a lot more as I keep smelling. Manastasia did. Okay. Yeah. You're right. It's almost a niecy in like a weird, not quite a niece but maybe brewers lookerish. I don't know. Right. I think that's really deep down in there. Drink. Have been. It's really refreshing. Mm-hmm. Goddamn it, Westbrook. Stop it. That's so good. Just stop. Ooh, I love the spice from the rye. Yeah. The malt profile tastes almost like a trisket to me. Yeah. Crackery flaky. Right. Nothing weird. And I know that those are typically wheat, I believe, and I figured that there's no wheat in this one, but there's a very similar flavor profile. It's a rustic, grainy, whole grain, earthy thing. Mm-hmm. And again, lots of grassiness. Lots of grassiness. I love that spice note from the rye. A bit of spruce also on the flavor. Yeah. I don't know if any of you are going to think this, but my first sip, I was reminded of Sierra Nevada's paleo. Okay. Fair enough. Yeah. The way it just washes over with the mall. So then you get these other, not necessarily the same flavors in the background, but- I can see that, but as the beer washes over my mouth, like it starts something like that, and then it gets a little bit more light and refreshing than that, and quite a bit more bitter. Yeah. More earthy as well. Like I said, it's my first sip impression after taking another sip. Yeah. I can see this maybe being a starter, I don't know. I'm just- It's interesting because it's pretty bitter and pretty earthy, but only towards the end. And in the beginning, and even close to the end, it's a very light, refreshing sort of beer. The flavor just increases toward the end. Like the flavor just becomes really big, and it finishes like a bigger beer than it is. That's a nice kick. I like that kick at the end. Yeah. I can see it accumulating a bit and coming out a little bit more aggressive, but not bad way. Right. For me, it's strange because the flavor does amp up quite a bit in the finish, but there's a very quick dip out before that actually happens. Like, I feel it washing over, and then it dips very quickly, and then it shoots up lots and lots of flavors. Yeah. And then it becomes like orange peel, and then it turns into kind of orange pith. Mm-hmm. It's like a kitty roller coaster where it goes up, and you think it's going to be all big and scary, but it's a kitty coaster, so it like gets big and scary, but then not really because it only dips down like a foot. That's a really good way to put it. It's a kitty coaster beer. Mm. I like the mouth feel of this. This is a great beer. These are just perfect mouth feel. Mm-hmm. Ever-vescent light, while still being full, but there's a softness to this as well at the same time. Mm-hmm. You feel like old friends. It's such a comfortable beer. Yeah. So I feel like I've been drinking this beer all my life, and this is the first time I've had it. Yeah. I'm loving this more and more. The more I get away from the taste I had of the gozoo in my mouth. I thought it was weird coming off of that gozoo into this, but yeah, this is really nice. It's so drinkable, so easy to put down. I'm kind of forgetting that you guys are here because these beers, I just, I drink them and I just get into my own little world. I know. They're all so perfectly encapsulated, like each one of these beers tells its own really interesting little story. Even the gozoo, which is an offshoot of the gozoo, it's its own little thing as well, and it's different enough from the gozoo. It doesn't feel derivative. Like I wanted to do gozoo after gozoo, so I could be like, "Okay, well, there's the base," but it's different enough that you really don't even think about the base of the gozoo. It's really great. I'm still kind of thinking I'm confused a little bit about who Westbrook is with these first three samples of beer. I feel like maybe I need to always have about four or five before I get a good picture of what that brewery is about. Sure. Yeah, and I will, and I'm looking forward to it, but with these first ones, I'm like, "Okay, they did these sours," and then they jump to this rye and they do them really well. They do all of them really well. And one of the other Westbrook beers that I've had before that's not here is called Mexican Cake, which is an imperial stout with chocolate and cinnamon. They do Mexican Cake? Yeah. Oh, no shit. Okay. That's where I've had it before. Yeah, it's really delicious. And it's super different from all of this other stuff as well, and fucking well done. I'm afraid I'm going to be disappointed in the second half. Why? Because everything disappoints me. Yeah, that's true. And I've been so happy. I think Sean's poisoning us. You know, you're really bringing everybody down. This turned into a mumblecore movie. Just the next time. Life is so great, and you get that nice big one's up, but then up, look, it's got a bottle sometime. We all die eventually. Yeah. This show is like my life. I don't know if you guys have been listening to a new clap of your hands to the album. It's really good. Wait, wait. They have a new album? No. I also am convinced that all of our listeners are trying to poison us. Why? I'm paranoid. We're not big enough yet. Hey, look at me. Yeah. Speak for yourself, Grant. Yeah. Speaking of big enough, we're going to take a break so I can go eat some cake. I don't know. Wait, you brought me a cake for my birthday on sweet. It's in the Mexican cake. Oh, I bought you bourbon and chocolates. Okay. Let's go drink. You still sound disappointed in the bourbon and the chocolates. See, this is what happens when you lead with such happiness in a glass. I can only go downhill. I'm not going to get happier than drinking the Goza or the Gozu, so you may as well just fucking end it. Yeah. You should kill yourself. No, I mean, just like end the show. I'm not going to kill myself. Have you seen these tits? No, we're not going to end the show. We're going to go on break. Fine. So fucking disappointing. Wow. Really? Just break into my soul. I don't. Wow. Anastasia brought it fucking down. It's nice. I brought it up and then I brought it down. I have so much power. This doesn't sell like an award winning podcast. Anastasia is a Debbie downer. Might go in through some shit. I'm really looking forward to completing this story of who Westbrook is. Me too. This is fucking awesome. I'm fine. No, you're not fine. You've been mean to talk to you. You're not fine. You're not fine. No, but you're bleeding. No. Yeah, you're bleeding. Oh, shit. It's break. Your soul is bleeding. I'm on the own. No, where's it going? I tell you, baby, don't want no more. I want to drown. Feet off the ground. I even go from town to town. I'm still not sure what to do for a hundredth episode. I mean, that's coming up really quick. Yeah, we're at what, 94 right now. Yeah, this is the 94. I don't know what the fuck to do. February 28th? Is that right? Yeah. Is it going to be out that day or recorded? It'll be out that day. Oh, shit. So six weeks is from now. I don't know. I have no idea what we're going to do. That's your idea. Yeah. If you guys have any specific ideas of what we might do for that show, it sounds good. Info@thebearest.com. We want to know. We obviously don't have any ideas. I mean, no, we have ideas. John just hates everything and doesn't think we're smart enough. No, I don't think we should have it all down. What? I gave you like 30 ideas. Maybe you shot them all down. That was a fucking subtext. One of the ideas that you gave me was exactly the same idea that I gave everybody else. It's the same thing. No, no, no. Obviously I agree with that. The same. I'm sure a bunch of shitty beer and you said, "Let's do shots." I think I always say, "Let's drink a bunch of shitty beer." You guys are like, "No, you're going to drink fancy stuff, Grant Asshole." Well, I just know that I don't want our 100th episode to be like a shtick episode. I don't want it to be like, "Ah, let's drink Butte Miller of course." Well, while we don't know what it's going to be, how about we ask the audience, if you guys want to like maybe record like a 30-second audio clip to send in to us, it'd be like, "Hey, thanks for the great show. You guys are amazing. You deserve all your podcast awards." Or, "Hey, I like this beer." Something like that. All right, you guys are assholes. No, that's a really awesome thing. You can also say that. You can say whatever you want in that 30 seconds and we can decide if we're going to put it in the episode. Exactly. That's a really good idea. If any of you guys want to send us a little 30-second audio clip, that would be cool. I mean, we'll play all of them on our 100th episode. I think that would be awesome. Sure. Or the ones that we think should go. Right. Because if it's one guy going, "Dickhole, dickhole, dickhole." And another guy going, "Bubble, bubble, boy." Hey, those guys are valid people. How many did Amazon say she'll send them? I can't found my voice and change really well. She's a chameleon. Right. I've seen you throw your own shit. Yeah. And you didn't duck fast enough. Not my fault. Anyway, moving on. Westbrook, man. Westbrook. Westbrook. This next beer is their IPA. What a creative title. And it's 6.8% ABV, 65 IBUs, and it's available year-round in cans and on draft. And the description is a base of pale, Munich, and carapills molds is just enough to contain the massive, hot flavor and aroma packed into this highly drinkable IPA. A blend of four American hot varieties is added four times in the kettle and twice in the firm enter for a complex and layered hop experience. Best served at 45 to 50 degrees Fahrenheit in a tulip or English-style pint glass. So I've never, this is just a general rant, I've never understood why a brewery will give beers unique names, like one claw. And then the rest of their beers are like IPA, paleo, stout. It's like you had one good name and that's the way you stop. Maybe this is a bad idea. I can name it however the fuck they want to. Well, I got it! Yeah, they can. Of course they can. I'm not trying to shit on their right to do that. I'm just like, y'all had some really good names going. And then you got late. Well, or? I don't know. No way around, or they were just started out with IPA and then decided later on, oh, I want dark helmet. I want my IPA to stand out from the hundreds of other IPAs that people brew. Yeah, who knows? Sorry, this is a personal rant. Getting into this IPA, it's a very hazy, almost milky looking orange. It's not really dark, it's more dense. Yeah, it's still a golden orange. It's like a bronze orange for me. And good looking head too. And this was canned on the 29th of October of this past year. That smells nice, it's creamy and piney. Yeah, quite a bit of hops on the nose. And there is a creaminess to it. And pine is the major component of the hop of this mil. It's those dirty, twiggy hops. My right nostril is completely sealed shut and I can't smell a damn thing. Oh, I clean all the cum out of it. Yeah, it's about to offer a finger to help you just kind of clear that thing. But, you know, then Ruby has said cum. But it's in his dick hole. Have you heard of the great thing? No! Oh, you're a joke, so you're not going to be able to get it out. Actually, I was just reading about that under a addiction. I hate you both, I hate you guys. You are not reading about that. I'm sorry. For those of you that have... For those of you that have normal nostrils, if you plug one nostril with your finger and then smell, you smell things. And then if you plug your other nostril with your other finger, you smell different things. Mike's just smells snot with that nostril. I heard it. It was not really... The other one smells Ruby with semen. It wasn't an important lesson, but I thought it was fun and clever. It isn't. Science and shit. It smells like an IPA. Yeah. It's a Piney IPA. There's very little in the way of malt. It's Piney with a citrus... Yeah, like a citrus back note or side note. That dreamicle smell I think that we need to go to. Great fruit candy. A little bit. Tastes great. Yeah, real easy drinking IPA. I think it's less hoppy than the pale, the rye pale that we need. I agree. Or less bitter at least. Yeah. That's nice. It's easy drinking. I think that IPAs, they're either the really woody Piney one, or they're the little more tropical type flavored one, the sweeter one. This is in that Piney realm, and I'm not sure if Mike also is getting this, but I tend to kind of associate some of those flavors with a little bit of aspraniness. So I think I prefer the other one a little bit more, but this is nice. I actually get a little bit of that aspraniness here, but it's not off-putting to me at all. It's not out of balance is what it is. And I think that that's where a lot of those IPAs that Grant's talking about tend to miss the mark. They over-hop. Yeah. It's overpowering that bitterness. Some are intentionally over-hopping that. Well, they over-certain hop. Yeah. Like, I'm with Grant. I typically like my IPAs to be a little more citrusy and floral, and this one is definitely more earthy, mossy, and piney, but I find this one to be very quaffable. Yeah. There's very little bitterness here. There's just a touch of bitterness toward the end, but you're getting a lot of that piney flavor without a lot of the residual, like, hardcore bitterness. Right. I still get some hop buildup, which is kind of nice. Yeah. But it's not coming off as, "Holy shit, my mouth is awful of bitterness." Oh, yeah. I find that I like the after-breath I get off of this a lot. However, it's kind of this interesting reaction when I take my tongue and put it to the roof of my mouth. It's like this chemical reaction that gives us bitterness that, like, spreads over the rest of my mouth. I get that too. But as long as I don't put my tongue to the top of my mouth, it's this great after-breath. I find myself taking really big sips of it. Me? I'm almost done with it. Yeah. You and I both. I've just been chugging the shit out of this. I mean, it's so easy to drink. It's a pretty balanced IPA. Yeah. I'm definitely picking up a good bit of malts here. It's not overly malty. Balance, I think, is what really comes to my mind when I'm drinking this. Well, I like that it's not overly malty, but it's still balanced. I don't know. It's kind of magical like that. One thing I think is kind of disappointing about IPAs is that they're often the go-to first beer for new breweries to test out. And once they get them, they are kind of stuck and beholden to that recipe when I think that they end up advancing their technique and development with all their subsequent beers as they improve with their brewery. I mean, just like this is named IPA, this is probably their first draft of this and I'd love to see what now that they're brewing these other fantastic beers, they might do with another IPA. I don't know what order they brewed or where they invented all these beers. That is a guess. That's a complete guess. Sure, sure. And it's a valid one. Oh, I could probably tell you actually. It really seems plausible that that would be the case because, yeah, I mean, people will start with an IPA and some kind of nondescript American wheat beer and maybe a red and a brown and a stout. Yeah. Either way. I mean, it's not bad. No, no, not at all. And it's very easy drinking like they said. Going off of our first few beers, I mean, those just seem so advanced and like they are doing great things on the palate. And here, this is kind of similar to a lot of other IPAs I've had. This IPA was first released in February of 2011. How long have they been a brewery? Since 2010. Okay. Could have been months after. This is one of those beers that instantly reminds me of camping. Like I'd love to drink this beer surrounded by maybe not pine trees, but just trees and being in nature, sitting on a log, sitting with my like feet in a creek, pounding these or shotgunning them and being mosquitoes and making out your legs. Yeah. Cause they would devour me whole. All of us. Texas sucks. Texas is a network garden. Horrible. Since the IPA was introduced or first released in February 2011, the gozo was first released in April of 2012. Okay. And you know, obviously I don't know what that means in terms of how many recipes they tried or if they changed their recipes. Well, our local Jester King, we can look at like what their first couple beers were versus their subsequent stuff they've come out with. They clearly have advanced their technique a lot. And how those first few beers have changed in the last couple of years as well. But they also changed yeast completely. Yeah, I was going to say like two or three times they've changed used a couple of times, and they've also changed method a few times for some of those beers. But some breweries, that recipe is their Bible. They don't deviate from that, right? A lot of them will tweak over time because it is still an agricultural product and you're trying to hit a, okay, as they just started writing the name of a brewery that's local to Austin that yeah, hasn't really changed their fucking, and where are they now? They're still around. But where are they now? They're not good is what they're, they're also not not popular. They're not sought after because they don't, because they don't change their recipes. They don't make their beers good, but if they would have changed their recipes, I think they could have been better. That's the thing too though, is that it's not always about changing a recipe necessarily. It's about improving. And the one beer locally that comes immediately to mind is 512's IPA. They have not changed that recipe at all. There was one specific moment a few years ago where I remember going back and having it and being like, holy shit, you guys completely changed the recipe. And they hadn't. They got better at brewing it, and they were able to make the tweaks necessary within the brewing process as opposed to the recipe to make it awesome. And that's where it is now, they know how to make that beer incredibly well. Yeah, and I think we're saying recipe and we're also kind of assuming methodology as well when we talk about recipe, I mean, because recipe isn't necessarily just ingredients, but also how much time you boil something, or how often you add, you know, certain ingredient. So yeah, I mean, I count that as recipe also, whatever. Let's just move on. Tomato, tomato. Yeah, yeah. It's IPA, like I said, I thought it was delicious. Now, I guess we're going to move on to the next one. And the next beer is dark helmet. It's 5.9% abb helmet. Sorry. Sorry. What? Dark helmet. I get the reference. Yeah, it's a space balls reference. I know. Fucking space balls. There's people who don't like space balls. It's 5.9% abb, 25 IVs, it's available in bottles and on draft. And dark helmet is a German-style black lager or short spear, brewed with a 10% vaulted shorts. God damn it. That's why they call it dark color, because it's shorts. Brewed with 10% vaulted rye, chocolate and caraffa molds give the spirits dark color, and ludicrously smooth, roasty flavor made the shorts be with you. Yeah, ludicrous speed. You know, okay, we were just talking about, you don't like that movie? We're talking about space balls, right? And at the stage, I brought up that she saw it, and that holy shit, it fucking sucks. And I-- It also wasn't hot. No, I also agree that that movie fucking sucks. For most people who weren't around when that movie came out, if you were a certain age when space balls came out, it was the funniest fucking thing. But I went back and I saw it recently, and I'm like, man, this movie is terrible. It's really not good. It's absurd parody. I mean, it also came out-- did it come out when-- I don't want to think about stuff. No, no. It's after-start wars. Even the new ones? No, that was before the new ones. I think that some comedy doesn't just hold up as well, but-- No, it still was good for the time and for the sense of humor that existed in that generation. I mean, yeah, it was John Candid. Candid. Yes, John Candid was in it as far. I just tried to get all Voltaire on you guys. Right. Anyway, so Dark Helvet is what we're drinking. And it's a dark helmet. Yeah, it's a very dark brown color, sort of burgundy red highlights. Yeah, burgundy's a good one to go with. It's kind of like root beer. Like, it looks like a root beer. Yeah. Panish, beige-ish head. I feel drunk. Yeah. Bage head. You feel drunk? Yeah. I was saying that downstairs when we went down there for the break, it was-- You look like I've had enough. No, you say that every hour on the part. Yeah. Okay. So, smelling this beer. Yeah. Roasty chocolate. It smells delicious. Mm-hmm. Okay, I get a little bit of super dry chocolate cake. When someone fucks up a chocolate cake, it's a little bit too dry. Chocolate. More balls, yeah. Or like a flourless chocolate cake. So it's a lot of bittersweet baking chocolate. A little bit of cinnamon, maybe. Yeah. Okay. I'm actually not offended by this news. Nah, it smells really nice. I like this quite a bit. I mean, there's a roasty quality to it. Like I said, lots of baking chocolate, some cinnamon. Touch of caramel. It's just a-- It's a toffee. Mm-hmm. Little bit of spicy rye. A lot of chocolate. It's like whoppers and cocoa puffs. Pumpernickel. Taste. Okay. Are we there yet? Yeah. I mean, I am. Shit. Me too. Dude, I think this just has a great body on it. It does have an amazing mouth feel. It's a little bit more lush and full than most other short spears that I've come across. Mm-hmm. The immediate comparison, black thunder. Yeah. From Austin Beer Works. A little bit more light and body. I still love where this flavor is though. There's a little bit more chocolate, a little bit more of like a crusty bread kind of thing going on too. Can't get that hoppiness in there too that compliments it. I love the chocolate in this. It's delicious. It doesn't have the body of a lager at all. No, not at all. This has the body of like an IPA or something. Yeah. Kind of. Yeah. Or like a standard stout. I mean it still tastes like a lager. Right. Taste. But the body, the mouth feel. It is. It's lush. I'm trying to think of a fabric that it reminds me of. So I'll get back to it. It's got the body of a fuller ale. Yeah. And I think a lot of that has to do with that chum and chum, chum and mulch. I mean really it's rich and roasty and there's a slight fruit flavor there and I'm not sure what that fruit is. And that's also adding to the ale illusion I think. The nuttiness. Yeah. Nutty definitely. But there is that nice grassy hop finish. I normally would think is like something that's important in a short spear. Yeah. Either Sean or Westbrook is poisoning us. You've been talking about people poisoning this several times tonight. Have you go back and listen to some of the other episodes? I think everybody's poisoning us. As far as I know we could get away with poisoning anastasia because you will blame one of these other dudes. And they won't die. Dually noted. This is another one of those that is just extremely quaffable. Like I just I want to take really big sips and I want to take really big sips really often. Oh and I have been and that's exactly the way to drink this I think. This is surprisingly refreshing for a black blogger. It like assaults my mouth with all these different malt flavors like the chocolate and the toffee and the caramel and blah blah blah. And then it just kind of washes down my throat and like wait no I want more of that. So then I keep drinking. And the nuttiness that you're getting I think I nailed exactly the nuttiness. I think it's like roasted Brazil nuts. Did nail it. With a splash of cinnamon. Thanks. Oh yeah. Oh my God this drinks like a standard stout. Yeah it's better than a lot of standard stout. Yeah. And it's interesting to me too because the body I would expect the alcohol to be just a little bit higher than the 5.9 that it is. Yeah. This is delicious. But those hops the grassy note that Michael's mentioning and do you guys get that rye? Yeah. A little bit of spiciness. Yeah. Huh. As you guys I mentioned that while we look around. Oh this is just really nice beer. To me and I haven't had a lot of black bloggers I guess but I kind of imagine this is what they should taste like. I wish they tasted like this. Yes. This is fantastic. Delicious. I want to put ice cream in this. I don't think this would hold up with ice cream but fuck. It might. Cinnamon rolls. Oh wow. This would be awesome. How do you do that with cinnamon rolls or just eat cinnamon rolls actually. Yeah just eat cinnamon rolls and like homemade cinnamon rolls so they don't have that overly cloying sweetness and maybe don't use powdered sugar maybe use like a brown sugar so they don't get too like thick but just cinnamon rolls with this or like a raisin bran bread. Can you just cook cook for me? Yeah. I have some clarified butter. I'm just loving the sound of all that. I want some monkey bread now. I can surprisingly drink this for breakfast. Fuck yes. So this was bottled on October 22nd of this past year. Okay. And looking at the label artwork they're going to get sued but maybe they have I bet they don't. Yeah whatever. Hey don't bring it up. The font and the. Shhh. Yeah. On the side those would yeah the description on the bottle is written like the Star Wars crawl. Yeah. Spaceballs does that too. Yeah. Yeah. Crawling texts though. Yeah whatever. This is delicious and the bottle is cool. All of their bottles and all of their cans are cool. I love the simplicity and the way that they're like here this is what we do we've got these cool little motifs and these cool little images and I'm in love you guys please don't tell anybody. That's fine. I'm so in love with them. This is delicious. I was so worried about the second half mainly because stylistically not my favorite styles but. So far they keep delivering. Yeah. Pulled it out. It's like that really persistent guy that wants to take you out and he keeps buying you nice things and putting you roofies. Wait why did that guy eventually wins me over every time? I know he does. Only because I love roofies. These first two may not have been in your stylistic wheelhouse but I know that the last one is. I mean we've. That's true. We talked about that. Yeah. Oh don't make me talk about it again. Well we're going to think about it now. The guys are going to just move on to the final beer because I don't really have very much more to say about dark helmet other than damn that's really good. That's really good. Damn it feels good to be a gangster. It does feel good to be a gangster and that like I said was dark helmet. Damn it feels good to be a gangster. That's trinity right? Yes. Out of Colorado. Yeah. Hey look at me. I'm a beerist. You're a beer brarian. No I'm not. No there's only one of those. You're the end stage of the beer brarian. Hey beer brarian. Give me a glass to put your beer in. It's almost as hard to say as the beerist. Can you explain real quick for the audience what a beer brarian is? Oh it's a beer librarian. But are you still so big? No no it means it means. Sexier. Typically a librarian helps you find information, leads you in the right direction. If you're talking about an academic setting you would come to librarian with like a research topic and say oh in my so-and-so class I need to write a paper about this. I don't know what to do and a librarian would be like okay well you could go here and here. Here's information on this like go this way you can do like an expository thing where it's just an explanation or you can do like a debate. I'm lost in this metaphor at this point. Oh that's fine. You're a beer guide expert. I'm like the Nancy Pearl of beer. You know what? Okay so the final beer for the evening is called utterly milk stout spelled with d's. Utter like cow. Oh my god. You are actually doing the jerking off gesture not a cow. Well that's milking cows. You guys. You guys. I just grabbed my glass from Mike and it's tip level on me right now and it smells like chocolate milk. Okay oh my god. So utterly milk stout is 5.5% ABV 25 IBUs. It's available in bottles and on draft a luxurious and creamy oatmeal stout brewed with lactose. This is way darker than the last one. Oh yeah no almost zero eyelashes. Wow. The head is gorgeous and thick and thick and milky looking. Tan. Yeah. Tophie. Tophie. Espresso. Fomey. Lottie. Fomey. Yeah. Okay and that smell is music to my nose. Wow. It smells like chocolate milk. Smells like chocolate milk. It smells like wet grass. I'm getting a little bit of acetaldehyde. Yeah I was going to say apple. Yeah. A little bit of green apple. I don't know if it's out of place yet. Like I don't know if it's wrong here. Yeah. Because it's still appealing. Because it's still like that really rich chocolate milky flavor. I mean aroma. A little bit caramel. Mmm. That's like caramel apples. It's like the thick caramel. Caramel milk. Yeah acetaldehyde for those of you who don't know that are listening is an off flavor in most beer styles and it tastes something like green apple jelly ranchers. You know just that stereotypic green apple sour green apple candy. I just got a touch of smoke. Oh yeah. Yeah like when you're like blocks and blocks away from somebody roasting marshmallows. And I don't, you know I'm not good at smoke. I don't know mesquite or birch or I don't know that but it's like this really undercurrent of smoke kind of wafting from the glass. Interesting. The more I smell it the more I just smell that green apple. Yeah. I imagine. It's getting stronger. No don't matter for me. But the taste. I can't smell much but I'm, I feel green apple. I get a lot in the flavor. Yeah. Like big time. That's unfortunate. I mean pushing past that a little bit it is very chocolate milky. There's what come off as like a noble hop. I'm not sure what the hops are and there's like a slight American hop there too. But god damn I wish there wasn't that acetaldehyde. If it didn't have the acetyl aldehyde this would be fucking amazing but that's really impeding things for me. I get some roast. I don't know. I don't taste as much of the acetyl aldehyde as y'all do. That green apple sour is so visceral. I can almost imagine like scraping my teeth along the skin of a green apple. Right. But hey I still have a little bit of this darker helmet left because sadly this utterly milks up. I really wish that this was a good bottle of this and it might be great every other time. I don't know. Yeah because I can imagine caramel and like a rich fresh straight from the dairy kind of. Right. Because I'm going to cow milk with some fresh Swiss chocolate. You know what this reminds me of like underneath the acetaldehyde is like one of those ridder sport. Oh yeah. Milke chocolate biscuit things. Oh yeah. I was going to say reasons. Yeah. Something like that too. You can get a little bit of reason out of this. Yeah definitely. But specifically that ridder sport. I don't know if that's how you pronounce it but it's spelled like that. It is ridder sport. Okay so it's like this milk chocolate, this really rich milk chocolate surrounding a butter biscuit right and it's awesome and there's something like that underlying here but god damn that acetaldehyde just gets right in the way. I could get some s'more without the graham cracker. Yeah. But maybe like the biscuit, the shortbread like a shortbread s'more. Totally. And I'm just going to dump mine because I can't anymore. Sorry guys. So let's just move on to rankings anyway. That was the utterly milked out. I assume Mike's going to want to go first because he always does. I can go first if you want to go for it man. Go for it. Boom. Yeah. Number six. It goes to the utterly milk sound. Surprise? No no one's surprised because like we said I see it a loud eyed. Very interested to try that without that. But number five moving on goes to the IPA. I thought this was a good beer but I didn't think it was anything special. As far as the IPA style and as far as what we tried with everything else. It didn't wow me like other things so it just remained a number five spot. Number four goes to the dark helmet. Actually kind of dug this beer. I like that it was the shorts beer but it had this thicker body. I think that's something that a lot of shorts styles I find a little bit more off putting. Number three goes to one claw, rye, pale ale. Really delicious. I love the rye notes. Maybe a little bit weaker than I wanted but that's a small complaint given that I've put it above all these other beers that are also great. Still great beer. Gozu went to buy a number two spot because both these beers are really fucking good. But this one was just a little bit juicier and a little bit sweeter than the goes which I could just drink all day which I give you number one. That goes is so delicious. Spectacular. And Westbrook I look forward to you coming here like Anastasia just told me is gonna happen in a couple months. Oh you're so cute. Oh she didn't say that. I really want Westbrook here in Texas. Yeah. Thank you Grant. You're awesome. Thank you. I'll go next. Do it. My number six is the same as Grant and probably the same as everybody else's because the Utterly Milk Stout it was hugely flawed with that acetaldehyde. And the stuff that I was tasting underneath that was pretty good. But god damn it that off flavor was way too big for me to enjoy it at all. All the way down at the bottom number six Utterly Milk Stout. Number five the IPA. I thought it was a really good IPA super easy to drink. It's unremarkable but it's interesting that there's almost no bitterness with all of this piney hot flavor. Usually you get quite a bit of bitterness in an IPA with that flavor profile and here you didn't really get any. I thought it was great. Number four one claw rye pale ale I thought was awesome. I loved that spicy rye and that overly hopped pale ale. It was happier than their IPA and I thought it was great I just loved it. Your three dark helmet damn that was good. It's really rare that you get a short spear with that much body and like Anastasia pointed out it drinks almost like a fucking stout like it was very very good and very rich and chocolaty and I could drink the hell out of that. Speaking of which number two the Goza that beer is phenomenal and you can just throw it back like nothing and I would if I could get this beer all the time. Number one is the gozu I thought that was awesome like I loved the tropicality of the flavor and it was different enough from the goza that it could just stand on its own and be its own thing and I loved it. That's me who's next I'm next Mike go number six utterly milk stout. If this did not have the acetyl aldehyde this would have been so much higher up in the rankings for me all of the base flavors were so good. It's just that green apple just popped and it affected the mouth feel. My number five was the IPA totally solid IPA pretty balanced you know better than your standard run of the mill but I think in the in the grand scheme of this lineup that's just where it ended up for me. My number four was the one claw rye pale ale I thought that this is a really tasty rye pale ale I really enjoyed the flavors that were going on there. My number three I think I rated this lower than just about everybody that's here it was the goza and this is still a great goes I think that I've had better in the grand scheme of things but my number two and I think I rated this higher than most other people was the dark helmet this to me was a pretty standout short spear it had just incredible body deep luscious flavors which was sort of out of character for a short spear for me and I really enjoyed it that's why it's a little bit higher up. My number one was the gozu holy shit that drank amazingly well I loved all of the flavors that were going on there I thought it was a really neat take on a goza really well done west brook other than the acetylaldehyde mokestown okay great thanks mike thank you Michael and station isn't my turn yeah you're the last one I want to start this off by saying west brook I love you and will you take me to the prom and Sean grogan Sean grogan will you have my babies wow and those those small offer and those babies can be cans of west brook and I will make you happy by slappings it's getting really dark I don't think he's the one who asked for the slap in the face with a whiskey it makes everyone happy it's okay they don't know they want it they want it name one person who doesn't it number six utterly disappointed yeah mokestown I love mokestown as three beer remember and I forgot but I do I do I really do as hard as I was trying to not pick up the green apple I did you're all kind of spoiled it for me so fuck you guys you would have known it was there and I did no it was there but I was trying to like overcome and I couldn't so fuck that beer at number five was the dark helmet super good I actually want to point out real quick that I ranked on the order of drinking really I've never done that before and I've you know I went back and forth and I thought about things and I drank some more dark helmet and I thought about things but I felt really confident in how I was lazy and ranked in order of drinking it's just got progressively more disappointing for you like you predicted at the house yeah well I mean to me my my biggest toss-up was going to be number four and number five the IPA and the dark helmet so I thought about the IPA which was like I said my number four and then I thought about the dark helmet and really I just I don't necessarily like short spears that much I liked what the IPA did for me and made me like that kind of piney earthy hopping out that I don't usually like but they did it so well that I couldn't not rank it as high as I did right I had to I had to because all I wanted to do was shotgun that beer on some rocks in nature oh fair enough we're gonna skip ahead to my number three which was the one claw and I love rye beers and I hate that they're not always done very well but the one claw I think was done very very well exceptional it was bready and spicy and it wasn't just like oh hey I'm right and I'm spice and I'm over here and there's nothing else to me and it wasn't also like oh where's the rye it was balanced and the rye led to the charge but it wasn't cocky right it led with that one claw that it earned it number two was the gozoo wait the gozoo is number two and when you smelled and tasted that beer you're going you're fake crying too much of a good thing that shows you good number one is I could not drink like three bombers of gozoo but I could probably drink a six pack of my number one fair enough I like the gozoo but I feel like for me personally after a while the sweet and the tart like I had mentioned in liking and like that's what I liked about it I think for me it would actually become too much okay it's good in my region it's not a beer that I'd want to sit on the porch naked with or float on the river naked way why is it naked because it's summertime and it's fucking hot as balls in Austin welcome to the world okay we all do that naked my number one is gozoo please send me more I'm a nice person sometimes nope award-winning podcast anyway thanks guys no no no no thank you Sean thank you Sean grove Sean Rubio what thank you for having us again thank you for editing the shit show right in and week out I'll accept that thank you for not having a life so that you can getting dude you do not have a life you do not like the saddest human being I'm trying to make really cool shit and you do but you sacrifice your life for that I do want to say that all of the success and everything that we've had is mostly a result of Rubio's really really really hard work thanks and it's an absolute pleasure to be just a part of this oh you're right yeah it's so true what what did you do Mike that you need to win brownie points I do also have to say thank you guys to for doing everything that you've done for the show I mean being here and talking and being funny and giving your fucking opinions and having your informed brains and palettes on this show you guys it's really hard to drink with friends once a week being a beer berry and especially when you're the only beer berry in existence is really fucking hard and Stasia has done almost all the research for all these shows you berry and Mike has shown up drunk to almost all of them he has been showing up a little less strong that's true that's good and Grant is always wearing ties I do a thing I have a thing on this show the thing we're visual it's great I mean you dress up for the audio and ties are colored bands he's got a book this time I wear sweatpants at home all day that's great you look like my getting out of the house is a fancy event for me you look like that one guy and what the fuck is it I don't look like it's not a good if you can't quickly come up with this not a good guy okay great you look like an idiot hey I just want to say Ruby oh you know pick you back on what Mike said you do such a great job at recording and I know we make things difficult for you when we record especially when we say stuff like no especially when we got the punny sister no no no no no you know what now I have to figure out a little sensor noise technology thanks guys you guys are fucking out of my supposed to thank you to you know you have to get fine anastasia I would like to point out not only do we just have some amazing beers from Westbrook but we also just won a podcast award does this earn a bottoms up for me no no bottoms up still because I actually bottoms down this morning you fell down you did literally bottom down on my bottom she tells a story about how she fell down on her butt in the rain with my rain boots which apparently don't do anything why would I call them rain boots I call them fail boots now they're fail boots I fell on my bottom there's nobody around to watch you well we don't know so my apartment complex maybe the people that are spying on me fucking saw if nobody was there to see it did you actually I couldn't see the people that thought but you know people are watching you missed it out completely no I know I got it and I chose to ignore it and show my paranoia listeners you guys are awesome I love each and every one of you individually every single one them every single what about there's no no no no no there's no one there's a fucking liability what about dravus grant why I didn't mail that guy I think that's the crow bottoms up bottoms up bottoms up bottoms down oh hey oh my pro Zach wore off guys I'm sorry instead of calling you the the beer buried I'm gonna call you beer or beer or beer or beer or I'm okay without it's like be your and be or put together imagine you're thinking you're sorry oh you're wearing your outfit nobody can imagine you are singing Bjork songs no okay spot we'll imagine swan out that yeah yeah we'll imagine Bjork in an your outfit okay okay there's never going to be a situation where he or and Bjork button no you yourself fucking wrong into like a weird i'm googling it i'm half depressed half Icelandic vulture i'm telling you rule 34 man no that's not what i mean you're wearing an ear costume or an ear or she wore a fucking swan why wouldn't she wear your stop done argument over I win and it says you won yeah but might pull that rule 34 which means he always does that somewhere in his personal life you're seeing a Bjork e or porno man space fix is weird i like that when you the poop porno when he gets stuck in a girl more information on the beerist's podcast including show notes and pictures visit the beerist's dot com email us your feedback comments questions and suggestions at info at the beerist's dot com like us on facebook at facebook dot com slash the beerist's and follow us on twitter at twitter dot com slash the beerist's intro music was provided by Ian Butcher in his band Defilated Balor follow him on twitter at twitter dot com slash Ian underscore butcher 93 i'm john rubio thanks again for listening [ Silence ]
