Hey guys, John Rubio here, and before we get started with this, I want to ask each and every one of you to do me a favor and send us five bucks. You know, we've done almost 100 episodes of this show, and it'll be a huge help if I could get some donations from all of you great listeners. As you know, we don't take any advertisers to do this show. We don't make any money, we fund this all from our pockets, won't mainly mine, you know, Anastasia puts them quite a bit too, but it's mostly me, and I just work a day job. I'm not anybody special, I'm not taking any funds from some benefactor somewhere. I'm just a regular guy with a regular job, hanging out with three other regular folks, wanting to do the best beer show we possibly can with zero money. We don't have any money, and granted, yeah, a lot of our listeners, a lot of you guys have sent us money in the past, and it's been great, and you guys sent us to the Great American Beer Festival, and help us buy some equipment, and a lot of you guys have sent us beers, and it's been so fucking awesome. Feeling the love from all of our listeners. Now a new year has started, and I want to be able to have a budget for this show. I want to be able to do things, maybe like take a trip, put on an event, or get some merchandise going. I want to be able to do more stuff with this show, and I can't do that without all of your help. So that is to go to thebearcest.com, and on the left hand side of the page, there's a PayPal Donate link. Click it, and send us five bucks. It's all an aspect. We're $5. Super easy to do, and I want to see how many of you guys and girls do that for us for the new year. Like I said, we've been putting all of our own time and our own money into this show, and it would be great to have a little bit of flexibility to do more things for you guys, and we'd hugely appreciate it. Thank you so, so, so much for all of your support, and keep listening. We're going to have a great year next year. All right, let's get on with the show. Episode 92 of the Bearest Podcast, recorded on December 27, 2013, our annual Christmas tasting party at John Rubio's place. How drunk are you guys? I'm not really drunk. I mean, this whole thing has just started. Okay. So we've already taken one group of people upstairs. Yeah. Oh, no. Do they come back down? This is a weird, like, post-intro-ish. I don't know. What happened in that other segment? Pulling the curtain back, and it's not, okay, so we're doing a thing. This is a really good intro, this is a good intro, guys. So once a year, last year we did this also, but we had a little get together around Christmas time. I think it was Christmas Eve last time, last year, and we invited a bunch of friends over and decided to take groups of four upstairs and record little segments with a couple of beers with each of these groups. What's funny is I remember you telling me right after, oh, it was a disaster. Well, I guess you cobbled something together and put it up on the wall. It worked. It worked so well that I wanted to do it again. And by me, I mean John Rubio, that's who I am, and with me today, I have... Mike Lambert. Mike. Yes, me. I'm doing fantastic. Good. Yes. I was on Death's door for a while. I know. I somehow dodged all of that. It was great. We'll talk about that in a second. We also have... Grant Davis. Grant, how are you? I'm doing well. You look great. Thank you. I have a tie on. I have a little cardigan. That's a fucking badass tie. Thanks. I just got it for Christmas. And Anastasia. I look like Anastasia. And we also have with us. Anastasia, the cat's pajamas. Kelly. Aw. You're wearing cute pajamas. See what I did there? Yeah. She's wearing pajamas and she has cat ears on. Yeah. You look wonderful. How are you doing? Very steep. She's doing perfect. Oh my God. Okay. So... Grant's gonna write all my material for now on. So the last couple of bodishers that I've had in my house, I've made pajamas optional. So if you want to wear pajamas, you're more than welcome to. She's like pussy inception over here or something. Perception. That's fucked up, Michael. Anyway, so yeah, we're going to be bringing groups of people up and we did record this a little bit. You can hate me. No, no, no. Keep that up. Okay. We didn't record this after... Just... Just... Hey, you guys sound drunk already. I'm taking over. Hey. You look like I've had enough. You've been drinking. Sure. I'm saying that every time we... I haven't said that in months. I had to get a nap in or else I was going to pass out on the microphone. Oh, shit. A cat nap? Yeah, I got a cat nap in. She had a pause for a bit. Wow. What the fuck are we doing? Pun spline. Why aren't we doing that? What? We are doing that and we should not be. We should be continuing with the tradition. Okay. So thank you guys for being here. Yeah. Thank you listeners for another wonderful year of mystery mayhem and puns. Yes. I really hope that this works out. Like I said, it's going to be a fuck ton of people that you've probably never heard on micsum are reoccurring people that you've heard over the last year and a half. Some are terrible on microphones. Terrible. Some will be terrible. Yes. Some people will have stupid opinions too. I think we've already heard that. No. We have to hear that. Oh, yeah. We've heard it. We already... Oh, fuck. There's two of them on mic right now. We just revealed all of our secrets and made a bunch of really good cat puns. Okay, this is Hollywood right now and Hollywood doesn't wait for no man. What's going on? I don't know. Wait, wait, wait, wait, wait. Let me try and work in a toxoplasmosis joke. Fun. I gotta break. Go. Oh, really? You want me to? No, I really don't. Anastasia was a cat and was hanging out with her family, especially her toxoplasmosis. Wait, did this? This is real. Wow. What are you talking about? I was under the gun. It was a big one. Does this require somebody eating anastasia shit? Yes. If I shit, you mean snatch, then yes. She should talk in the counter and then you rock over it. Do you stuff your snabs with shit? No, I mean, you know how like some people say you're junk. You know what? You know what? You know what? Hey, off the rails. We need to stop. Merry Christmas, everybody. Merry Christmas and Happy Holidays, everybody. What the... My fucking... I hate it. It's so much worse. Oh, wow. I hate it. So, here we are with our first fucking ragtag group of misfits. Hey, thanks. Oh, God. I appreciate it. Yeah. Ragtag is Mike's middleman. Mike, ragtag Lambert. How you doing, Mike? Doing well, man. Good. Very well. Yeah, we just talked to you on the intro. Yeah. I'm sure, yeah. Because out of stages, fucking not here yet. Like, it's 740. Always making people wait. I know. It's a terrible thing. We're also here with... Bill Break. How do you do, folks? Bill, how you doing? Surviving. Good. Good. I'm glad to. I'm not that glad to hear you. I'm going to use to it. I'm going to use to all of that. No, really. I'm actually happy that you're still alive. No, well. You can prepare and get disappointed at any time now and I think it could happen. Yeah, we haven't heard from you since the last time I let you on here, which was a year ago. It's a great show. Every show was before that. The other Christmas thing. Yeah. Yeah, man. Still sick. Still kicking around. Somebody lost the Deadpool. Yeah, no shit. Somebody out there was like, fuck. Like I had $50 of them dying. We also have with us Dan Rader. Dan, thank you for being here. You're a beautiful person. I appreciate it. Yeah. I've known Dan for a while. I actually met Dan and our other buddy, Brett McLaughlin, at the same time you guys working at specs together. Oh, specs. Yeah, they were the beer guys. That was a while ago, wasn't it? That was a long fucking time ago. It's been five years, maybe even six years. Yeah. Something like that. And then John brought us beer. If you're going to bring someone beer, then you're obviously someone I need to keep around. Yes. Especially when you keep doing it, you know. That's like how Han Solo met Chewbacca for the most part. He just left some kibbles out and you know. They just started calling me Chewie. Chewie just showed up on the Millennium Falcon. Yeah, Dan. You're like Chewie. Yeah. The Millennium Falcon is like a fucking Mazda 3. Yeah. But the people who are listening specs is a big liquor store in Texas. So we have the four of us brought three beers to drink. Yes. Mike, which one were we going to open first? That's a good question. I think I'm going to go with this Firestone 13. Okay. Just for shits and giggles. Okay. Cool. So Mike brought this Firestone 13. I got this courtesy of Daniel Smith, a guy who used to show up to the tastings quite a bit. Okay. And he's moving to Boston so he offloaded a ton of beer. Nice. I was as so lucky as to pick up. We'll miss you, Dan. I'm not sure how long ago the 13 was released. I mean, what are they up to now? I believe it's 17. Isn't that right, Dan? I want to say 17. Something like that. So it's probably about like four or five years old. That seems... Okay. I've got a bottle of 15. And I thought 15 was last year. I think 16 was last year. Maybe it's six. I don't fucking know. I don't remember anymore. I don't know. It should be in a box. Yeah. It's three or four years old by now. Yeah. Cheers. Let's see what this looks like here. Like somewhat clear looking brown color. What's the style? What are they calling it? Man, that's a good question. I think that they called this like an American strong, but like really it's kind of barley wine-like. Yeah. The anniversaries are usually just a blend of a bunch of different stuff. It's a blend of everything they do. Yeah. And then barrel-aged. And sometimes barrel-aged across several different barrels. Wow. And blend it after the fact. That's good. Okay. It's a Russian day. Yeah. Yeah. We're going to go through what it looks like, what it smells like, and what it tastes like. I bet you could skip the... Right. Go break doesn't have a sense of smell. We've covered that the last time you were on. Yeah. But you've got a fucking crazy palette, which is amazing. Yeah, it's insane. He's like bullseye. Ooh. It smells good. Yeah. I'm getting a little bit of... Okay. So it's caramel-y and chocolatey and a little bit soy saucy at the same time. There's a savory quality. There's a little bit of a sherry-like oxidation there. Barrel. Yeah. I'm getting some of that whiskey barrel. I think Firestone is probably one of the best blenders the United States has to offer. Well, if you're known as a winery, then you might as well have some good blenders in your stable. Yeah, no shit. So I'm also getting a little bit of vanilla and then like a fiber as kind of balsa wood or, I don't know, there's some kind of base craft wood. I don't know. For some reason, it's taken me back to craft wood when I smell it. I'm a little bit of... You're right with balsa. I used to eat those little planes as a kid. I would fuck them up by crashing them into the ground. I would just eat the remaining... Nice. The grape. And I'm taking you to Godzilla a little too far there. Yeah. I'm really hoping that that's real. Some usually taste it pretty good depending where they land it. He's telling the story like he's not lying. I know. Well, I can't even remember. I want to test that. It's so different. Like water chestnuts. Yeah. Kind of. Cut some balsa wood, throw it in your soup and you'd be good. That just sounds delicious. Oh man. That's the new hot ramen additive balsa. You're going to see the Tatsuya. And funny enough, hot ramen is the new sex move. I'm going to be 24. Oh dear. I just ate 20, 12. I totally fucked the year up by two years. Maybe this beer is from 2012. Maybe. That's still drinking really nice. It's not very hot. I don't... Yeah, there's barely any carbonation to this at all. I'm definitely picking up a little bit of that sherry oxidation. I feel like this beer is peaked. I'm glad we're cracking it open now. Yeah. I don't think that this has too much time left on it. It hasn't staleed out too much though. It's still very lively and crisp. And it's lively and crisp in the same way as a blend, a 50/50 blend of something like parabola and sucaba would be like. Right. But it's missing a little bit more of that body that both of those beers have when they're fresh. Yeah. I mean, you're talking about probably over a dozen beers packed into one at this point. So we're dealing with... I mean, who knows? And again, you said across so many barrels, a lot of variation. It might be a lot of parabola as a base beer, just to heft it up without... It tastes like it. You like it dark. You're getting a bit of that oxidization again, but yeah, it's got to be at least three years old. It's broad. I mean, this is immensely complex. Yeah. That's damn good. Well, let's talk about what we're tasting here because there is a pretty substantial alcohol note. That's not the first thing that jumps out to me, but it's one of the things that accompanies the first few flavors that I get. It's definitely in the front end of it. And it seems to ride across the roof of my mouth, the alcohol note, but then it washes into chocolate, a little bit of molasses, brown sugar, burnt toffee, maybe a bit of macandamia nut. There's something really interesting there, too, that reminds me of not really the flavor, but the feeling of fresh cloves in my mouth. Okay. There's like an astringency or some kind of woodiness there that saps on the moisture out of my mouth. I don't want to make like star anise, some kind of herbal quality, maybe a little bit of mint. It's not really spicy, kind of a really nice plant matter spicy that you could have. Yeah, I wouldn't say it's not really licoricey, licoricey is almost kind of a version of sweetness in its own mutant kind of way, but what else gets used for Christmas time? Because it does. It tastes like Christmas. Well, I'm thinking some of those kind of mulling spices, you know, maybe like cinnamon, but maybe all spice or something. I bet that's coming from the yeast as well, though. Probably. Well, this you're getting a bit of whiskey, you're getting a bit of, you know, the barrel aged, charred vanilla smoke, a little bit just, you know, just enough to keep it on your palate. And then that yeasty hit with the oxidization really brings it out. It's a little sharp and I get more booze on the nose than I would on the back end because it finishes so dry. It's not a sweet bomb, but it's 12 ABV. So, you know, it's still not completely stomping your palate. What you mentioned earlier, Anise, to me it's strange, there's a note that's almost a niece-like that almost washes into, and this is very distant, washes into soy sauce. Yeah. In a way, like there's almost like a savoriness or a saltiness or like a new mommy kind of thing going on in the finish. I do think we're on the right track with those sorts of spices, you know, the clove, the whole all-spice, the Anise, that sort of thing, but there's something else there. I'm not really sure what I'm missing there. There's something in there that's... Tobacco. Okay. Right? Tobacco in leather. Yeah. Definitely no regret. Just tobacco. Right. We're talking about how a Mike's pop filter smell like tobacco in regret, yeah. It does. Now, now, compared to the pop filter, what are you getting? Let me lick the pop filter. Oh, that's not right. That's a moist pop filter. It's my pop filter. It is now. You do mention that tobacco and with the vanilla that I'm getting here, it reminds me of one of those cheapy vanilla blunts that you could fucking buy and stuff with pot because that's all it's really good for. But not in a bad way in this context. I mean, normally as a cigar smoker, I wouldn't ever fucking touch one of those. It is the same vanilla note as blue e-cigs, like they're vanilla cartridge, actually. It's like a swisher suite. Yeah. Like a swisher suite. A swisher suite. I'm sorry. No. That was really... Yeah. Well, I figured we're speeding through these. Yeah. He's like a different variation. Tannin, but not Tannin in the wine sense, but Tannin is like Tannin leather, you know? But I think the most dominant thing is still your standard burnt sugar, molasses, something. Oh, yeah. Burnt sugar with stuff tossed into it. And saying burnt sugar only tells half of the story really for me because when I hear burnt sugar, I imagine a lot of sweetness. And more barley wine-ish. Yeah. And this comes off quite a bit drier than I thought I was going to get when I smelled it. When I smelled it, I thought I was going to get something that was a lot more sweet and a lot more syrupy. But this was... It's like the flavor essence of burnt sugar without the sweetness. Yeah. Very much like a quad is sometimes, you know, like a Sameron artist, Abbot 12. You smell and you're like, oh, this is going to be like a bread pudding. It's going to be sweet and all these other things. But then it turns out to be dry and spicy. This beer reminds me of a barrel aged golden drock. And you never had the barrel aged golden drock. It's really good. I've got one in the fridge. I like golden drock because it is that kind of Christmas spicy on the back end. Six glass by Boulevard is another one of those more spicy, less molasses, quads. And the yeast characteristic kind of fades back and lets all the other ingredients kind of play. Cool. Not so malty. Yeah. And barrels that worked out really nice. Nice. That we had was Firestone Walker 13 and up next we've got the Russian Imperial Stout from Iron Hill Brewery and Restaurant. I've never had this one before. I've had it, but it's been a really long time. And I think the last time I had it was with Bill at the fest, I've had it. I don't think I've ever had it from a bottle. I mean, I've been to the GABF and these guys have won gold with this several times and kind of know the brewer. I don't remember his name. He basically got nicknamed him Chin Music Chin Music and those guys got this. Well, they celebrate like animals. I mean, this is back when I had the table with just tap handles with jockey box that you remember that year he was he was the guy that was just, I'm pretty sure I was that same way that year. That's true. So this, this is a what year is this? I am based on research that I don't remember the details of. It's like O 506. Okay. So Iron Hill is from Wilmington, Delaware. This is 9.5% alcohol by volume at 75 IBUs. Where did you get this bottle? Walt. This is another part of Walt's stash. Oh, man. Yeah. So when our buddy Walt died, they ended up doling out his gigantic seller to all of his friends. Epic seller. And I'm probably still not done. I mean, when I went there, you were only 500 bottles left and that was just, this came out of it. So this was out of that. Okay. Amazing. Well, it's a Walt. Yeah, it's a Walt. Definitely his birthday was yesterday. His birthday was yesterday. I miss that guy. Good people. He misses us too. Yeah. So check it out. This Russian Imperial Stout by Iron Hill Brewery and Restaurant. Yeah. It's a whole chain. Brewpubs in the greater Philadelphia, Delaware, New Jersey area. Cool. It's a really dark fucking beer. Yeah, it's really dark. It leaves some legs behind it actually. Oh, wow. It's got this like one little aqueous highlight around the edge of it, but there's not really much any light that gets through this. It really leaves some dark legs on the side of the glass when you're tilting it back and forth to kind of oily. Nice lacing. Yeah. Little oily. Get that up until you guys get done with your olfactory bed. It's all right. Go on. I don't see anything on the surface. Like if I swirl it, I get a little bit of a, a little bit of a hedge that comes back. It's very, very wispy. Well, it wasn't a whole lot of gas when you popped the cork, was there? No, no smelling it. It's very rich chocolate and soy sauce and a little bit of coffee. Definitely soy sauce. A little bit of kind of question the overuse of the concept of soy sauce because I always associate that more with some inherent saltiness. Maybe I'm not enough of a kind of sort of soy sauce with that. If you take the salt out of soy sauce, that's what you're getting. You're getting that umami tasting tongue. It's savory. It is salty. You know what I mean? You know what I'm saying? I don't get to do that because I don't smell so I can't smell soy sauce. But imagine, imagine like caramelized proteins on beef or something. You know, something that's savory and rich and maybe a little bit fatty. It's something that's kind of like that here. All right. I think the oxidization kind of plays into it too. When you get that soy sauce hit, I think the oxidization really emphasizes the umami. Mmm. What am I smelling? Smelling here. Yeah. There's something like rotten oak or something. I don't know. Like rotten wood. It's spicy. I mean cedar. You smell the cedar fever. Yeah. I smell the cedar in a way that's more like tobacco than the last beer was like tobacco. Take a sip. This is yummy. Time was good to this. This. Well, that's weird. There's still licorice kind of have it. Licorice and mint. Mint? I can definitely get a mint hit to this. The way that it kind of sits on the tongue still, there's a cooling sensation that I associate with mint. It's pretty viscous. It is. And the first thing that I get when I taste it is that sort of umami soy saucey, almost like Worcestershire sauce. It resolves into chocolate. Chocolate. Like fudgy chocolate. Not like chocolate powder or milk chocolate or dark chocolate, but straight up fudge with that high fat content. Coffee. A little bit. There's a strain you haven't got the, it hasn't got the astringency. And if you let it sit on your tongue and just roll it back briefly, you get fruit a little bit, right? You know, when it's sitting there, when it's doing, it's got time to do its stuff. There's something cidery. Yeah. It's, I'm trying to put my finger on what sort of fruit that is. A little bit of pear, a little bit of almost not cranberries. Um, there's something very like. Yeah. Let's read the bottle real quick. It says it's a full bodied stout that starts with a multi-sweet and high roasted character that is balanced with a citrusy American hop edition. Okay. So I don't think that's the hops. Well, the hops, maybe they're contributing the whole, that's what's left of the hops. It could be pushing fruit of some sort. And it seems to me obviously a very different beer than it was when it was fresh. Yeah. And what I'm getting now, like I've had a few sips of this now and toward the middle is becoming more like somewhat burnt brownies, which is really interesting. Okay. So first, that soy sauce, umami thing carried through quite a bit more. And now I'm getting more of this burnt brownie batter, which is pretty nice. Was the ABV? Nine five. And it's probably from 2007 because it lists it's a 2006 gold medal win. Okay. So, yeah. Let's go see a six on it. Okay. It says it's six on it. So I mean, if this is my reading eyes, this is a six year old beer, I think it's still got plenty of legs. Yes. No, that age is really well because there's not a whole lot of oxidation on it. Not really. It's aged his beers. Like, oh, he was immaculately well. Yeah. He knew what could be aged, temper control, maintain the rest of the room, maybe it's like a whole room with his apartment with a special heavily modified air conditioner or whatever. I mean, he saw that room. It was insane. He would just sleep on the couch. That was actually his bedroom. Sometimes in the kitchen when the living room got too full, he could sleep standing straight up in a cereal box. I'm pretty sure he had like a dresser that he just pulled out the drawers from that he was excited to and like, it is elf covered. I've never seen any beers in the shower, so maybe it was the shower that he just lived in the whole time. He was a clean guy. He was a clean guy. Yeah. Seriously. He was management. I mean, that's to say, I mean, he was board management, I mean, it's to say that so. This is actually quite nice. I didn't really like the first couple of sips I had, but I'm warming up to this quite a bit. After the palate gets used to the whole soy sauce, it becomes more of a brownie. It really does. Not too sweet. I don't know. I think there's no icing on these brownies. The bottom bottle of another sour, the one that came after the second round of the Tommy clone that was bottled by Jonathan and so forth, this is a whole different ball game. Very interesting. It was a sour double that had sat in a cast down at Chester King. That stuff started off very strange. I mean, it started off like some sort of weird European three story apartment that had weird levels to it where everything was just very separate. You could taste this and then you could taste that over there and you know, if you want to go to a apartment, see, you got to go down the hallway. Anyway, that's the best thing. When it's warmed up, it got vastly better. Yes. And I have noticed that for the most part, everything so far we've tasted tonight and any number of things I've had in the last few weeks, that has been the case. I think that to some extent we have been drinking stuff too cold. Yeah, well, absolutely. But it's really hard to control temperature at something like this, like at this particular event. You're a professional. Why not? We get this right here, we get the lights and the day it's going. When we record regular shows, it's easier to control for temperature because we could warm stuff up and the four of us can record, but today it's going to be like, hey, what about this group? What about this beer? What about this beer? Why don't we get Sonic Matt Boy to get some connections? Sonic Matt Boy. What the fuck? This is why no one respects you. That's right. Just because I find myself saying, what the fuck is built on? Sonic Matt Boy. Somebody would text stuff. Who knows Harvey? It shouldn't be that hard to do. I mean, didn't Harvey build some sort of little cooling device that was cooled? I don't know what you're talking about right now. Make a koozy or something that pretty much can tell the goddamn temperature of the bottle inside it. Well, we could just get one of those fucking temperature guns, or you could just touch the bottle. Yeah, yeah. You could be like, it's called the bottle. Do you do that? But we've failed originally at it so far. I mean, we've had years of practice. Yeah. Or that when the mountains turn blue, it's cold. That's it. Yeah. We could always put it back in the fridge. Just that Bill poured himself a whole bunch of extra this Iron Hill, but we're moving on to this next week. I've got extra. Wait, wait, wait. You can sip. Yeah. I've got extra glasses over there just for that. Because I'm a professional. Yeah. So the last beer that we had was Russian Imperial Stout from Iron Hill Brewery and Restaurant. Yeah. And now we're moving on to, and Dan Rader brought this one, Jubal 2010. Nice. With the chutes. And I'm really excited about this. Me too. I just obtained a bottle myself just a few weeks ago, also courtesy of Dan Smith. But I'm glad you brought yours, and I didn't bring mine. I'm happy to share it. So Jubal is like once a decade, isn't it? Yeah. They've only done this once, as far as I know. Well, they've done it twice. Do they do it back in 2000? Its inception was created around the lore of a keg of Jubal Ale that was left outside overnight, and huge snowstorm hit, bend, and they pulled it in and racked off all the remaining liquid icebox style, and turned it into the beer, the myth, the legend, that is the Jubal decade. And I can't remember this beer when I had it fresh. So I'm really excited to try it with a little bit of age on it. Cheers Mike Stan. So this one is a brownish caramelly color. Yeah. Brown pond watery. Yeah. There's a little bit of a pond water thing going on. It's a little... It's gloopy. It's translucent. Definitely not transparent. Did this travel upright and all the rest of that, or is this pretty much... That's probably just what it looks like. It's just... It's been around. It's been sideways. It's been up, it's been down. In the last hour or so. Oh yeah. I just shook it up in my car some way. It's awesome. It smells awesome. Sorry. I just had to say this smells like a really well aged like old ale or barley wine. That... Jubal, I mean, isn't it ostensibly a Christmas beer? Well, I mean, anything could be a Christmas beer. It was a holiday... It was a holiday ale that... Yeah, Jubal Ale is a holiday ale. Loosely spice? Maybe? It has no actual spice in it. It's just got some... A couple spicy malts. That's built very similar to an old ale recipe or a big small beer in terms of just kind of being not really barley wine-ish, but it's still quite bitter. It's still around 7% usually. Now this is hugely malt-forward. Yeah, very malt-forward, but you get a lot of spice from the hop selection and a couple big caramel crystal additions in the malt bill. So you take that and then you ice it and rack all the liquid off of the ice. There is no way they ice-bocked this, but you know what? I'm very happy with... Let's just pretend they did. Okay. Let's just just believe what they did. The lore? So they just... Okay, and I'm thinking they just put kegs out outside after they made the beer. Well, actually. And they put all the kegs outside. Let's just believe what they did. Right. That's just so amazingly wrong. And then Santa landed on the roof. And then it froze. And then it froze. And those kegs were special Dr. Who Kegs that are bigger on the inside, so they... They defied the physics of freezing water. Didn't explode. Like they tore us a beer. Oh my god. This... So I really love the aroma. The aroma on this is great. So... It's got just the right amount of oxidation. All right. Right. Beautiful, caramel-y, toffee. Raisin-y, plum-y. Yeah. And there's a little citrus there too and a little bit of some kind of red fruit, almost like baked apples or something. Mmm. Can you say cranberries? Cranberries. Cranberries. Just a little bit. You say cranberries? Cranberries. Yeah. Cranberries. And post-production. No, I won't. No, just stick your damn face up in the gets in the way of that. Be sure to... Be sure to put a... Yeah, just remember for this part would go... It's really hard to edit out a single person from a whole thing. Why can't we hear Bill? Because Rubio edited him out. There's that! Straight up. Of course there's that! You can't be... In place of Bill. Why are these awkward silence happening? I mean, we're standing on... In place of Bill, I'm just going to edit in fucking Russia's 21-12. So every time Bill talks, it's like limelight or something, please. Oh, no, not that. Oh, god. Yackity sacks. Oh, yeah. Blah, blah, blah, blah, blah. Exactly Bill. No, not Benny Hill. Benny Hill sucks. Shots fired. Oh, yeah. That's fired. Yeah. Okay, let's talk about what this smells like. There's a nuttiness that's here as well. There is. And there's a significant amount of alcohol too. Oh, yeah. What was the APV illness? 10 or 12? Isn't it? It is 10, man. 10. So you're talking about 7%? The jubilale. The regular jubilale hovers around, you know, 6 to 7%. I'm going in for a sip. Definitely more fruity than I was expecting. Oh, really, really good restrained barley wine. Wow. Exactly. That tastes fucking great. This is great. Yeah. I don't remember it being this fruity. No, there's a huge fruit component to this that wasn't there before. It used to be a lot more real heavy on like the brown sugars and like the barley wine character. It's still there. And there was more body. I remember being super sweet. It's not super sweet. It's more like a iced tea. Well, it's drying out in the finish too, which I don't remember either. Have you ever had like whiskey soap dates? Yes. Oh, yes. Very dady. Oh, yeah. I'm getting something like that here. Not like bourbon dates, but maybe Irish whiskey or something. So good. Keep in mind too that, I mean, the past two years we've had are we're heavy on the soy sauce umami field because they were so low carb, you know, and bottle conditioning was not really prevalent so much in them. I just, I refreshed my glass a little and it's very effervescent. There is much bigger carbonation that's gonna, that's gonna make a dance on your tongue a little more. Giving you that less slick feeling. Yes. I love the something like rum balls or bread pudding. Like there's something somewhere in between those two things is this. There's definitely a bread pudding component to this. I'm glad that we practice Christmas cake. Christmas cake. Fruit cake. It's, you know, it's for the cakey. A little bit. Why do we crack this now? This was a really good time to pull this. I don't think I would want it much after this because I'm not seeing too much oxidation on it. I mean, there's evidence of it, but it's not hurting it. No, no, I don't think more aging would improve this that much more. I'm gonna crack open the bottle that I have really, really soon just because it's time. It's gorgeous. This is delicious. I love where this is at. This is fantastic. And this is, this is done early in the year. So this is about a four year old beer. Right. To the tea. So, well, yeah. This is the best four year old beer I've ever had. Well, this is the best beer that I've had in a session upstairs. I think. Oh, yeah. And it's funny because you were telling me the story of this particular bottle. Tell us. This has been the, the red headed stepchild of every tasting I've ever brought it to. And it, I've been so curious about. For how long have you been bringing it to tasting? A couple years. Nice. Really? I mean, it's never been so... I mean, like half a dozen tastings and it's just, it stays in the cooler because someone breaks out something so big, bad, hairy that everyone, yeah, I don't really want, yeah, let's not open that. That's just, you know, kind of eh, it just sits in the cooler, doesn't get consumed and for the past two years or so. It's been my tasting buddy. I brought him to, you know, half a dozen tastings and no one's appreciated until now. So I'm happy to crack it and I think it's the perfect time. I'm glad. It is perfect. It wasn't any sooner and it wasn't any later. If this got opened two years ago, that would be depressing to me to fucking find out. In hindsight, you know, right now, if somebody told me, "Yeah, two years ago, we opened that up and it wasn't as good." I've been fucking honored. Thanks, man. Hey, you know. And I was going to bring a bunch of abysses and I can't find them. I don't know where they are, so this is the replacement. This is the replacement. I'm so over abyss at the point. Oh, fuck this. How many people would abyss? Abyss? Fuck you. This is crazy. Oh, fuck you. Who are you? These, there are so many beers, they're better than abyss. I mean, what? There's so many beers that are better than every other beer as well. You can get 10-ounce pours of abyss for $4 at Billy's. That isn't making any less good. It's not that spectacular. It's really good. Relative to everything else, you can get off the shelf in Texas, perhaps. But we are not, you're such a beer. Typical boredom. I mean, you're such a beer hipster, you know. Wow. That's like, just because you can get it readily doesn't make it any less good. No, it's not the point. I'm basically giving you that, that as far as local shit goes, yeah, it's pretty fucking spectacular as compared to what's out there. It's not. It is. It is. Yeah. It is. That's a damn good beer though. That's still a fucking amazing beer. You're in, you're out. Abyss is fucking awesome. It's a benchmark bourbon barrel stout and you need to have that on your list to compare things to because it is so good, reliable when it's not infected. Or just that one year. Just that one year. Yeah. Well, you know what? I like that kind of thing. They're fucking awesome about the chutes. They reimbursed me for all of the soured ones that I had. So how many cases did you go out and get out of the fat? I bought a case of that beer. Yeah. I bought a case of that beer. I consumed five before it got infected. I had seven left over and they reimbursed me for every single one of those. They are fucking awesome. The chutes is a stand-up company. Hold on, hold on. I want to get back to this thing about accessibility versus like, good, again. Just because I'm one of the people who will absolutely sing the praises of Sierra Nevada Pale. I think that that beer is a fucking phenomenal beer. It's still a wonderful, great beer that I go back to every so often. It's not as good as a lot of the stuff that's out there now, doesn't make it any less good itself. I think it's still a great beer. Too much of a good thing is not good and I think that is case-and-pointing beer. If you're go-to beer because you can't find anything better is Sierra Nevada Pale. You kind of get burnt out real quick. Yes. To me, I've had that issue with 512 IPA. 512 IPA might be one of my favorite IPAs of all time. That's fantastic. But when you have to settle for it, it becomes a bad word. When you have to settle for a beer because it's the best out of the choices that you have, the balloon just starts to lose altitude and you know, pretty soon it's just scraping along the ground and well, I guess I'll have a 512 IPA again and you start saying it like that. I can understand that. I mean, I can understand that a little bit. But saying that about abyss, it has nothing, nothing. If you understand what I told you earlier, it has nothing to do with its availability. It's over-hyped. It's a abyss. Whatever. If you want to fantasize something- If you want to fantasize something. It's a abyss. And Boris is fantastic. Yeah. I like abyss better than Boris. There you go. By a long shot. I disagree. Black Betty from Nebraska Brewing Company and we thought it was as good as a abyss. Yeah. This was the abyss of the Midwest. But that doesn't make abyss any less good. Yeah. I mean, you don't have to- You just wanted to whip your feet out of the table and then whip it back and then just be like, "Oh, I didn't just whip my dick out on the table." I hope Brian Bailey shows up and then- Well, that would be- Yeah, that would be the same. Yeah, we have a reading of last year. We put this in the top 10 beers of all time that you've had. No. Top 20. Absolutely. I do get 20. Right. I would. Oh God. I mean, it's in top 50, sure. But not top 20. Okay. Well, we've recorded for almost 40 minutes since- Yeah. Oh, sorry. 25 to 30. No, no, no, no. I just made one off-handed comment. You decided to basically rip me one for it. Wait, was it- You knew it was coming. It was the most interesting thing I've heard. You knew it was coming. I knew it was coming. I knew it was coming. Well, yeah, because they said I'm coming. I'm coming. Bill. I love you, Bill. Thank you for being here. We love you, Bill. Yeah. I could tell. You're just feeling it. I could tell. You can't just say some stupid shit and then not expect us to fuck it. That was kind of shitty. I understand opinions and opinions are over a lot of the times. You just firebombed it based on your fetishes. Fetishes. Yeah, my fetishes. Dan, right. Dan, right. Dan, right. Dan, right. Thank you so much. Thanks for being here, man. I've been here for a while. I just couldn't find your house the first time. I was driving around in circles. I know. Every other time I've tried to come down here to, like, Kyle or where- Where are we? North San Antonio. North San Antonio. Okay. We'll be back in a minute. Thank you so much for being here. Mike, it's me. We'll probably hear you more tonight. Probably. No. Okay, good. You're welcome from me being here. And eating all your cheese. We'll be back. We'll be back. I'll fuck you, Michael. I'd better be. A Monday, worry of me, me stride, a day's time so you mean me thrive. Okay, we're back with another group of fucking assholes. I mean, maybe just one asshole, Mike Lambert. Yep, that's me. I'm here. Okay. Your piece of shit. How are you? Still doing a great- Also returning for the first time in a while. John Harvey. How you doing, John? Good. You just got off a plane. Yeah, I just spent about 12 hours traveling. It kind of sucks, but- Oh, so you're actually traveling. You weren't just on top of a plane- No, I was just hanging on the wing, actually. Oh, fuck. That monster from that one movie. I think how you look out on the window- Totally. Yeah, you look out the window and you're not wave at you. There's a man on the plane! There's something on the wing and you look out at this fucking John Harvey eating a cookie. I love you, man. Shit, I forgot cookies. And in the fourth chair we have- Zach Pilgrim? Zach- Beer Pilgrim, sometimes known as- Who knows you as the beer pilgrim? Mostly people online. I do. Yeah, me too. Yeah, me too. Did you kill all the beer Indians? Sure, okay. You know, it's historically accurate. You settled at Beer Plymouth Rock and killed all the beer Indians. We'll go with that. Thank you for beer Thanksgiving, by the way. And we have a few beers that we're going to open here and one of them was brought by Zach. What is this? This is the hop-drop-en-roll from Noda in Charlotte, North Carolina, and I've never actually heard of this. Me neither. Fairly new brewery, I think. It's just now getting an up and coming beer scene, and it's one of the first ones making a name for itself. They do some special beers, and they just recently started canning this. One of my top IPAs these days. So Noda? Yeah, Noda. It's the North downtown area in Charlotte. Okay. You know, like, so loud or whatever. Okay, cool. So-co. Is there any information on that can, like, ABV, IBUs? It's 7.2% alcohol by volume. It's a 16-ounce tall boy. The only other thing that it has on here is our West Coast style IPA hits you with a ton of juicy hot flavor that shines from a substantial and complex malt backbone. Okay. They use Citra, Amarillo, Centennial Warrior, and Chinook in 10 separate editions to provide an intense hot blast found within this can. Okay, so wait. That sounds like it's right up my alley. Say Amarillo again. Amarillo. Amarillo. Amarillo. Just Chinook's beer out. What do you call it? Just straight up golden slight haze. Maybe the chill haze. I'm not sure. Yeah, there is a little bit of chill haze. Mm-hmm. It's not super filtered either. It's a pretty standard IPA color. Yeah. Just golden. Oh, man. It smells fucking incredible. Maybe a slightly paler than, I don't know, average. Yeah, and it doesn't really have that much head, just a slight wisp of it, but it is creamy. It's not fizzy. Yeah. It smells awesome. It smells fucking delicious. Damn, that smell is strong and nice. So there's a little bit of a piney citrusy quality there, but there's also this dank thing and a pineappley. Yeah. It just reminds me of what I would expect a perfect IPA to smell like. It reminds me of a piney or a sculpin or something like that. Yeah, maybe like a slightly honey-like malt backbone and something crackery there, too. Very light. I love that citra that shines through. And that tastes awesome. Mm-hmm. Holy crap. Damn, Zach. Thank you, sir. I know you're right. Wow. Dude, I haven't had many people to talk to about this, but I'm like, seriously, like this, I think this is good as plenty and fucking heady-topper. Can I? I said it. Oh, yeah. And I agree with you. We just had two cans of heady-topper downstairs, and this is just as fucking good as that. It really is. It really is. I'm getting this dank, bitter quality to the hop, but there's a grassiness to it and a mossy thing going on. Yeah, I don't think it tastes quite like it smells. Like I'm anticipating a really juicy orange citrus when I smell it, and then when I taste it, it's grassy and dank. Yeah. It's kind of interesting, and I like it. It's a tropical in the nose, but not in the flavor, necessarily. Yeah, I agree. I love the aftertaste. It's tiny and bitter. I love the way that that's sitting there. That mossiness is so well-defined. I mean, it's one thing to be something like headhunter or white roger, those two beers. So headhunter is from fatheads and white rogers from the brew kettle, and those have a very similar hot quality to this beer in that you get a lot of that dank, mossy, a little bit of citric, tropical quality to it. But here, the dankness and the mossy, earthy grassiness is really the thing that's showcased in such a beautiful way. It's such a clear, visceral way. It feels like I'm just eating handfuls of moss, and it's delicious. Zach, did you bring another one to this can by chance? Sorry, Mike. No, this is the only one. You guys want to say fuck those people downstairs and drink the rest of them? No, they're going to listen to this, but yes, I like that idea. There isn't enough to share with everybody downstairs, so fuck it. I'm sorry, guys. This is delicious. I only brought four back home. That pour turned mine very cloudy, so... Oh, yeah. Wow. Yeah, like I said, it's not very filtered. I'm guessing not very filtered. I'm interested to see how it's going to taste now that it's got the yeasty bits in it. It's a big IPA, because after just two or three sips, I'm really getting that resiny bits on my tongue and my back of my throat starting to close up like I'm drinking orange juice. Oh, yeah. Oh, man. You know, it's more resiny now, maybe. I'd almost rather have tilted the can, because I'm really digging how much creamier this got with the particulate matter. Oh, yeah. This is great. You know what reminds me? Okay, so it's not a very similar flavor profile to this, but the holy shit quality of, wow, I've never heard of this and it's amazing, is similar to when we had that indeed day tripper. Oh, yeah. Pay a little, and we were all just blown out of fucking water, because it was so good and the hops were just so amazing. And when you open that can, it just filled the room with hops like this. I'm digging the hell out. It's in the mouth. It feels so good. There's a lot of carbonation there. It's got a cool car on the can. Yeah. 57 Chevy. This is. You want to cut up in the, you want to cut the thing off? Oh, yeah. There's a neat thing Zach was telling us because Zach, well, we'll see. Okay. It's just a silver can. Yeah. It's a silver can. Describe with the original crap plastic piece on it. So yeah, you can take the whole thing, but it's just this sweet ass, like, just silver. Nice. Like silver can. Totally shiny, the label's a shrink wrap sleeve if you want, but yeah, it's like heat shrunk on there. That's great. It's obviously economical because you have to buy like, well, breweries have to buy like a minimum of like 45,000 cans at a time. It's somewhere between 35 and 50,000 cans. Yeah. Depending on the vendor. Yeah. Yeah. It's a huge amount. But yeah, you just buy a bunch of neutral silver ones and then shrink wrap them somewhere else. And it seems like a pretty inexpensive alternative. It's nice. They can, whatever is in demand. And I think it rocks like that. Just get a Sharpie and right beer on it, a clean silver can with a Sharpie label on it. It's always nice to get wowed by an IPA. I feel like it has. I think you've never heard of. Right. I've never heard of this. Right. It seems to happen so rarely now that I've had so many of them. Oh, yeah. It's always nice to get wowed by something again. This is Carolina. They're just coming up in the beer scene. Like there's new breeze just like in Texas, like every day and it's still like a hot deal going on. How long have you been there? Maybe like eight months. Okay. Yeah. Getting to know the beer scene. I haven't had that many great IPAs in North Carolina. They're mostly known for their dark beers, I'd say. A lot of great imperial stouts, delicious imperial stouts. But maybe like foothills jade IPA. And then there's a actually from Asheville where I'm living Wicked Weed has one called the freak, which is fairly good. Although this one I think is the best of them all. I think I've had Wicked Weed the freak. I believe I've had that before and I remember liking it quite a bit. It's getting a lot of press. Yeah. And it's brand new. It's less than a year old. So you've been bouncing around the Carolinas for a little bit, but Zach used to live here in Austin. And this is the gentleman that I started the tastings with. I had a really bad experience with the ginger man and I remember posting it on beer advocate and Aster Bonnie Paul, that motherfucker, was just such a dickhead on there. But you came out and you're working at Wiggy's on 6th Street at the time and you're like, hey, you should come over and get some beers from me. And then we just sort of collaborated and Zach was like, hey, we should do a tasting. And I've been sort of carrying the torch ever since he moved out. So great. Miss you, buddy. Yeah, it's really, really sad to see you. I'm glad you're back here, Zach. I miss you guys too. Aww. Aww. Merry Christmas. Happy holidays. Happy holidays. Happy everything. So the last beer that we had was Hop, Drop, and Roll from Notabrewing. And up next we're about to have Susan from Hill Farmstead. Yes. Do we know anything else about Susan? I don't have any information right off the top of my head. She's a dead relative of the family. Yes. There is that. Is that true? Yeah. Yeah. All of their beers are named after... Rest in peace, Susan. Well, they have several different series of beers. Yeah. They're ancestral series, which is like Susan and Everett and Flora and just all these beers named after dead relatives. They have a philosopher series like Society on Sology No. 5, they have Twilight Out of the Idols, just a bunch of like different philosophy-themed titled beers. But this is one of the ancestral series. This is an American IPA. Yeah. And this was actually sent to me from Scott Adams, who's a listener to the show and a guy who I trade with frequently as well. He goes up to Hill Farmstead pretty regularly and picks me up a bunch of stuff. And this is... So he's all around great guy. Oh, super great guy. Thanks Scott. Great. He sounds like a great guy. He is. And we take care of each other. From what I know of him. From what I know of him. Yeah. Yeah. We take care of each other. We send each other a lot of really great stuff. In a second here, I'm looking up the spear so we can get some of the statistics and not misrepresented. And while we're at it, like this beer is in the 750 millilitre champagne style flip-top growler. So it looks like a flip-top champagne bottle. They also have a full size 64 ounce growler, but... So this is very hazy. It's a hazy pillow. It almost looks like a wit. Yeah. It's a peach color. It's not nearly as golden, I want to say, as the hot drop-and-roll. It's straw. Yeah, straw. Straight-up straw. I'm pretty decent about a head too. I mean, it's like this fluffy, soapy bubbly head. Oh, that smells fucking great. Oh my God. I wanted to say fuck the people downstairs. No, no. They need to taste this too much. I'm with Lambert. This is juicy orange juice grass. The smell, to me, is a combination of the smell and the taste of the last beer. Yeah, 'cause it's not juicy. And then there's the grassy. And there's also like the piney, and the juiciness is like comquat or citrus, like some kind of... It's tropical. There's orange that's going on, but then there's also some tangerine that I'm getting out of this as well. Oh, yeah. A little bit of bitter citrus, like I said, like comquat or lemon zest or something that carries a little bit of bitterness within that citrus note. Oh, man, the smell's so good. There's a lot of good smells, but I get that garlic onion thing here. I'm very particular with that, though. I actually quite like that. See, I think it's horrible. I don't like it as much as the governor from Oscar Blues has that big onion. Right, but I do like it in measures like this, and it is there in the flavor too. Yeah. Wow, it's off a little bit chivey and more than like straight up yellow onion or red onion. Sure. There's a little bit of a chivey quality to this. To a degree, but I mean, I'm still getting like tons of citrus in the front end, but the way that this beer washes out in the flavor, the finish is really interesting on this. It finishes very creamy. It's dry, creamy, and astringent all at the same time toward the end. Is this low ABV? It seems like it, right? Yeah. It feels very light. Remember correctly, it was like seven and a half. I don't know for sure, really, but it's compared to the 7.2 beer, like it seems. Do we know is it part of their ancestral series or what series? I think it's ancestral series. Here it is. I can give you guys at least the little bit that they've got here. It says, Susan was our grandfather's sister. I think somebody already mentioned that. Yeah. Our release of a beer brewed in her honor completes the ancestral series of our grandfather's generation. This is an IPA brewed with Ruwaka Citra. Ruwaka. That's what it is. Ruwaka, Simka, and Simco-Hops. It's... Oh, what? Citra Ruwaka Simka? Yeah. I pulled a Lambert on that one. Ruwaka, Simka, and Simco. It's hard to read and drink beer, you guys. I get it. It's a new competitor. It's not. Ruwaka, Citra, and Simco-Hops. Okay. It is 6.2% alcohol by volume. That's still higher than it tastes. Yes. It definitely tastes. It tastes like 4.5%. Yeah, yeah. Kind of like that same feeling as like all-day IPA. Exactly. I do get what you're talking about, Zach, with the onions or garlic and onion. Yeah, that's kind of a Ruwaka. It's kind of a Ruwaka. I get, yeah, leeks. I was going to say something like leeks. Okay. Like something nice, but not necessarily something I want to smell. Yeah, it's in a... It's in a... It's in a... It's in a... When we say that, everybody, that's in a good way. Yeah, it's in a good way for some of these guys. For some people. Yeah. Yeah. It's almost like musty. I would just like to be on the label. You're like an onion characteristic. You're right. I'm sure that... I'm going to be like, okay. Yeah. Ruby would buy it. You know what's funny about this is that we had a six-point beer, this series called Spice of Life, which is a single-hop IPA series. And one of the Spice of Life that we had on the show, we bought a growler of their Spice of Life Ruwaka. And two of us, me and Mike, were like, oh my God, this is amazing. And granted at Astasia, we're like, this tastes like garlicky farts. This is hard. Did she say it like it was like baby diaper and baby diaper? Yeah. Yeah. Like they fucking hated it. Yeah. I mean, that hop seems to be very divisive. And then I understand that garlicky onion-y flavor profile in a drink, in a beer, is divisive. I get it, but I really like it here quite a bit. No, it seems like most people do enjoy that. Well, enjoy it or don't even pick it up. I get furious when people don't pick it up at all. No, really? Well, I totally get it. I totally love that little tropical undertone, like it's great, but you get the garlic, right? Yeah, and this beer, it's blended with the Simco and the Citro and it's nice. Yeah, I mean, because that Simco and the Citro are giving this really awesome, juicy, citrusy stuff. But yeah, there's that chivey thing, which I fucking love, but I understand what you're having a problem with. Yeah, it just kind of makes me hungry or something. So that whiff of this I just got was straight garlic. Oh, it's so good though. Drink a butter cover, move it on to the next one. Pour it over some noodles, eat it with chopsticks. Oh god, I'd love to. So yeah, as you guys know, that was Hilt Farmstead's Susan and it was a fine beer. The last beer that we have for this group is Mike Berserker, Imperial Stout from Midnight Sun Brewing Company. But yeah, this one is from 2009. We had it. Fuck. It's a little earlier downstairs. There's some flavor notes that are on there, but I'll leave that off. Okay. There's not too much else. Basically, this beer, if I remember correctly, a portion of it is barrel aged in whiskey barrels. There's a smaller percentage that's aged in wine barrels. Cool. I remember when having it fresh that the wine barrel used to pop a lot more, but we'll see where this one is. The one that we had earlier, it was mainly whiskey barrels that I was getting in the flavor. Yeah. Quite a bit of whiskey barrel. This is pouring very inky black. It looks like a well-traveled motor oil. It looks like something I want to drink. Yeah, it really does. And this was also a courtesy of Dan Smith. Thank you, Dan Smith. Thank you, Dan Smith. Yeah, so holding it up to the light, I mean, you cannot get any light through this light. There's no highlights at all. No. No. Absolutely nothing. And it looks like oily blackness. The head has got a nice chocolate brown color to it. Even most stout might be slightly off color, but this is a milk chocolate brown head. Yeah. And it is viscous. Just swirling it around, it sticks to that glass and just stains it. This is 12.7 alcohol by volume, 30 IBUs. The head's hanging onto the glass, but it dissipates pretty quickly. Yeah. Oh, God, the smell of this is fucking awesome, like vanilla cocoa nibs and glorious. There's some barrel that I'm picking up in the nose, a little bit of oxidation. We'll see how oxidized it actually is in the flavor. It's like fudgy soy sauce in the nose. Yeah. Yeah. I totally wouldn't have picked up that oxidation if you hadn't mentioned it. You said a little fruit, Zach? Yeah. I think the oxidation in me, it definitely gives a fruitiness kind of a raisin and maybe plumb. Raisin's a good word. Yeah. Oh, man, this is so much better than the '08. Yeah, I would say vanilla raisin is the summation of the scent. There's a lot of that in the flavor, too. There's a bunch of chocolate in the flavor, too. Oh, big time. Holy shit. I only got straight raisin when I tasted that first sip. It's like raisin and prunes. Yeah. There's chocolate, raisin, prune, molasses, barrel. I pick up just a hint of wine barrel in there. It's just something just to kind of give it maybe just a little bit of, I don't know if acidity is maybe the right word, but there's something that sort of makes it twangier. And there's a bit of oxidation, but that's not hurting this beer in the slightest for me. Oh, yeah, I like the oxidation in here. I think it adds another layer of complexity to it. And like you said, all those different adjectives, they're all there. This is a highly complex tasting beer. I'm having a hard time wrapping my mind around. I think it's changing already. I think this tastes to sit even longer. You're thinking age longer or warmer? I think it's almost cold. I get more of like a boozy quality, less of the raisin. It's kind of the raisin is like opening up or something. I'm getting more of that chocolate and maybe some coconut or something. We had one that was a year older than this downstairs. And you were missing a lot of the fruity quality from here and it thinned out a little bit more and it was a little bit more savory soy saucy. And this I think is a good balance between what I know what this is like fresh with all the chocolate and the molasses and all that other stuff and the fruitiness and the oxidation, the sherry notes and all that stuff. It does have a dessert one type of quality to it. Yeah. Very port dessert wine. Tight and complexity and flavors. Licorice. Licorice. Lots of tobacco to. Oh, yeah. Oh, yeah. Definitely. So now that we've already gone through the flavor, I'm going to just read off some of the flavor notes that are actually on the bottle. Vicious and viscous. This menacing brew pours opaque black with dark, Maduro colored head. Its aroma offers seductive bourbon, chewy wine, dark fruit and lavish tobacco. This imperial stout and vase your taste buds within your face flavor. Berserker is out of control. Give it a good fight. I think that we touched on just about everything that they're touching on there. Man, that tobacco note really, really does pop in this. It sounds like they're drinking the same beer we are. Indeed. And behind me, Rubio is busting out from his cigar cabinet. Gamidor. Piscumidor. Smell of that when he opened that, just wafted over. Absolutely. It was awesome. It's needed another point of reference. And I pulled out a Nicaraguan cigar. It's atatuaje, veroku number five. It's a Nicaraguan poodle, delicious, very, very spicy cigar. I think it's a custard. I'll join over here. Yeah, I didn't know what he said, but it sounded kind of cool. Oh, my God. But going back and forth between the cigar and the beer. So I went in there and I looked at a cigar, I went, no, I think it's this one here. This is the tobacco that I'm getting off of this beer. Wait, so you picked out a cigar based on what you thought the beer was giving out? A specific cigar that I thought matched what I was smelling or tasting in the beer. I don't know if you can do that. I don't know if it's even allowed to smell it. I'm about to smell it, but that sounds cool. So I went for something spicy and chocolaty and cedar-y. You crazy son of a bitch. Look at your eyes. Look at your eyes. What did it work out for you guys? Oh, I think John needs to smoke it. Yep. Yep. Yeah, does it match? It's certainly complimentary. Wow. It's definitely complimentary. It's a good word. I don't know if it's exactly the beer is more raisany fruity, but I think the notes that you were talking about, the chocolate and the, what else did you say? Chocolate and cedar and yeah, those notes are lined up perfectly. Let me smell that again. Because I think that the way it smells doesn't necessarily translate to the beer in terms of aroma, but when I smell this cigar and then take a sip of the beer, I'm picking up the flavor notes that I perceive from the tobacco, smell this again and then take a sip of the beer. When you smell it, don't just smell the wrapper. Put the foot of the cigar to one nostril, cover the other nostril and smell that way. That's how you, that's how you smell before. The filler of a cigar properly is you actually pull it in handles. Oh yeah. But take a sip of the beer because I'm getting the tobacco notes that I'm able to taste in the beer is what I'm smelling. But it's very dark. It's clearly a spicy tobacco and I don't know if it's, I mean, it's something close to that. That does match up a lot better when I do it like that and then I didn't, wasn't taking a sip of the beer earlier, I was just smelling the beer and like I said, the aroma of the beer is more vanilla and chocolate because the flavors got more of that tobacco and cocoa and stuff. Right. Oh, I definitely want to do that. So yeah, what we're doing is we're putting the foot of the cigar directly to an nostril, covering the other nostril and breathing air through that cigar. And for everyone who's not a cigar fishy on when he says tough foot of the cigar, he means the end. Yeah. The open end. Yeah. The open end. There's two ends. There's one that's open and one that's closed. I brought another cigar out. This Pedro in 1926, 40 year anniversary cigar, but this also is close if you want to do the same thing. Just put this one up my nose too. Put that foot over. It's a little bigger. Get a wrap. Oh yeah. Put it right up there. And smell. Oh, that actually that is a good fit. Yeah. I think it's better. It might be. Yeah. I get more. It's pretty nice, isn't it? I get more. The cedar seems to pop a little more in that cigar. Oh. And it's a little bit fruitier. Well, that other cigar is also aged quite a bit more too. Yeah. This is definitely. What does aging a cigar do to it? It depends on the cigar. That one it'll bring out a lot of the oleo resins, like a lot of the oils this tobacco gives off and makes more aromatic and richer and more chocolatey and leathery. Sounds so good, doesn't it? That sounds amazing. And that sounds like the next podcast. But yeah, yeah. But I mean, it's a lot of what I'm getting out of this beer, this berserker. Berserker. I'm really digging this berserker quite a bit. You just drank my berserker. I did singed. I did singed. Some of the berserkers. You said it next to me when you were getting the cigar. I'll have to say something that for people downstairs. Thank you, Herb. You just poured some of the 10 ounces he has left in some of this shit. I'm looking after you, buddy. No cheers. I love you. Awesome. But yeah, man. This is good. I'm glad to open this one up with you guys. This is a good time to pop this bottle open. Dude, I'm really glad that you opened this. And fuck. Is that, dude, thank you so much for turning me on to that noggin hop. Yeah. That's what makes me roll. It's fucking amazing beer. Hop, drop, and roll. The hop, drop, and roll. Hop, drop, and roll. Hop, drop, and roll is so good. Like, then you don't have to. Yeah. Yeah, there's burning. I would say of all the crazy beers that have been going around tonight, I've enjoyed that one the most. Thank you, Zach. You're welcome. And they've been a lot of crazy beers. And that's the highlight. Oh, no death. Thank you so much. So good. Did you guys do that Van Winkle one? Yes. That was the other one. Honorary mentions for that one. The Boris Van Winkle one. Oh, the Boris. Yeah. The Pappy Van Winkle leaves Boris. Yeah, that was fucking good. Not to change this. Hopping frog. That was fucking great. Thank you. John Harvey for being here. Anytime. I love you guys out there. Okay. Bye. Mike Lambert. Hey, I love being here. Awesome. Zach Philgram. Over and out. I mean, thank you. Yeah, whatever. We'll be back. Bye everybody. We'll be back in a bit. All right. I mean, I can move with you, but something dark and strong in your mouth is a good thing. You know, when I say something off, Mike, it needs to stay off, Mike. No, I don't think this way. When I say I want something dark and strong in my mouth, yeah, it's just to stay off, Mike. It doesn't always have to stay off, Mike. This could be a wish that I could have come true for you. Okay. Well, I kind of also want vanilla candles in the room. Okay. Is it too much to ask for seal playing in the background? No, I have this. I can make all this happen. I can be the fairy godmother to your men's sex cavalcade, but I do want you to play some seal music when we're having this next one. There will be so many kisses on the rose all over your body. Well, Ruby, who else do we have in this room? Okay. Well, first of all, John Rubio's back and Grant Davis is back. Thank you, Grant. Thank you, Ruby. I know. I'm already feeling drunk. I'm drunk already. You were drunk in the very first segment of this room. It is 10.25 and I've already drunk. But also here we have John Haupt, man, I've been hanging out with this guy for a while on and off because he lives in the furthest and that you can live north in Austin. Yeah. I live side of the city. Yeah. I live all the way south. You guys always get in fights and then you patch things back up. Oh, yes. Beautiful. You know, a few love notes back and forth. No. Yeah. And we actually bet because we're both cigar geeks. Yeah. Yeah. And that's kind of how we collided in this life. And then we just realized we were like, oh, you like beer? Yeah. I like beer. That's kind of how it went. It was this little more romantic than that. Yeah. There's a little bit of man touching. It was beautiful. There's more foreplay. And in the fourth chair, we have Juan. Juan. Juan de Luna. Yeah. Dude Juan de Luna. So Juan wrote to me, Juan, he was a listener of the show and he was like, hey, hey, I'm going to live in Austin. And he wrote it like that, like it was like Mexican Fireball comes west. And I was like, oh, my God, what? And we just kind of hooked up and I was like, this kind of one of my tastings. And then he came over and I was like, dude, this guy is badass. So ever since I've been inviting you to everything that I have. Yeah. So I've been a listener. I think I found out about you guys on Reddit. I think. Yeah. And after that, I think we met up at the Text Crafters Festival. Oh, that's right. Yeah. I think it was that same weekend. I've been racing at the draft house and a few months later, I got a job offer in Austin and I moved here and I've been drinking your beer ever since. Nice, man. Juan I always think has such luxurious hair. You're like a white weight, but we just started out and he was like, yeah, I'm not white. Damn it. Oh, no. No, no. This is going really great. You're talking to my entire heritage. You're like a Mexican Fabio. That's what I wanted to say. Fabio. Fabio. Hey, Fabio. Don't worry. No. No. But anyway, so these guys are up here and we have a couple of beers and John actually brought this Kunin. Is it Kunin? Or Kunin? Whatever sounds better. Okay. I think it's Kunin. Okay. So Kunin fourth dimension old ale or fourth D old ale. I've had this once before. This is the second time I've ever having it. This is the 2011 batch of this. I'm from Michigan originally and got that on a trip home for Thanksgiving and this is my last bottle. I'm really glad that you're fucking sharing this with me. I hope it works out. There's one downstairs actually. So I lied. What? Yeah, because we're sharing everything that we have up here with the fucking plebes downstairs. We have to because otherwise they'll fucking overthrow the governor. They're so much more of them than there are of us. There's a lot of anger and hate with those people. Usually there is. I mean, I don't know if you know how revolutionaries work, but my bottom floor is full of them. But second this beer out, it is a murky brown color. It's kind of dense toward the middle in the color. It's kind of like a molasses. It's thick and brown. Yeah. Thick brown and hazy. It seems to leave a little bit of a film on the glass. It's very hazy. Yeah, it's a little cloudy. Holy shit. And I'm looking at the bottle right here and it says it's 13.5% alcohol by volume. There's no head. Like you'd expect with a 13 and a half Oh, Jesus. So okay, I'm sorry, I'm going to read this real quick. Fourth D is aged for a minimum of nine months before being released. This ale has an intense sweet caramel malt flavor in aroma that develops into a toffee toasted marshmallow like character, serve at 45 to 55 degrees Fahrenheit. And it's such a silky smooth voice. Thanks, man. And cutings out of Warren, Michigan, John, you're from Michigan? I am. My house in Michigan was about 10 minutes from this brewery and I never took advantage of it. How long have you been living in Austin? Four years. Is that already covered in their earlier segment? No, okay. You want to go into my life story? Yeah, yeah. What about you? Who touched you? What's wrong? What's wrong with you? Who touched you? Lots of touching. Did John tell you? No, it was myself. Okay. There's two John's on news. Yeah, depends on the night. And one is basically another John. It's like me and three John's. Yes, dude. It's like I'm looking at myself. Hey, it's like me on Thursday night with three John's. Can you say it like they do? Juan. Juan. Juan. Juan. Juan, Juan, Juan. I feel uncomfortable if we say Juan. Sorry. Obi-Wan, Kenobi. And Chewie. Okay. So you're interrupting his life story, Rubio. I just want to talk about how much I talk. I just want to get back to this cumin in front of the L. Dale. And we talked about what it looked like, but what does it smell like? Sugary, sweet, carmoly molasses. Yeah, there's quite a bit of molasses and like sherry oxidation here. Yeah. Cherry-ish. Yeah. Cherry. There's a fruity graham cracker. Quite a bit of alcohol too. Yeah. But it smells fucking nice. Like I really like the way this smells quite a bit. Yeah, it's boozy. Mm-hmm. And there's like a grainy like malt sugary quality to the nose as well. And I wanted to see brown sugar, but yeah, but the molasses parts kind of. But there's something like that because molasses and brown sugar are distinct from one another in that brown sugar is more you have that granular sensation when you have that in your mouth. Because of the molasses, which is completely solubilized. So does it smell granular? There is a graininess to it. I don't know. There's something like malt sugar, if you know the difference between like chocolate and chocolate malt, like the difference in those smells. I don't know the difference. Chocolate malt is a little bit grainy or chalky in the nose. Everything's a little bit like bacon to me. Okay. I think it was a county bacon from the last year or something. Oh god, that county bacon is so good. Fucking delicious. Yeah. God damn it. That's good. May gusta. Oh man. Yeah. Wow. There's a lot of fucking flavor there. I mean, there's a lot of alcohol there. There's a whiskey-like quality to it. And I assume this is whiskey barrel aged. I mean, or is it? I don't know. There is a barrel aged version. I don't think that is. Yeah, there's a bourbon barrel aged worth the mention, right? I guess it's not barrel aged, but it has some qualities of like an Irish whiskey. Something not quite bourbony, but there's a barrel like woody quality to it. Yeah. But it's not too sweet. No, it's not. It's like there's a tartness to it in the back end. It's nice. Mm-hmm. I'm getting a ton of like toffee. I don't know. There's like sticky toffee pudding or something that's got a lot of brown sugar and molasses and maybe a little bit of ginger. You know, I have to mention, I listen to the show a lot and the amount of things you guys have tried that I just sit there and go, "What the hell did they have that?" I've never had if sticky toffee pudding, and if I have, I wouldn't remember it. Oh man. Okay. Yeah. Every time he says it, I'm like, "What the hell?" So sticky toffee pudding, you could actually get at Whole Foods or Central Market. There's a company, a local company, that makes these small single serving sticky toffee pudding, and they're awesome. Just put them in the microwave for like 30 seconds and it melts everything together and it's so fucking good. But when I'm like, "Oh, that tastes like Chef Boy Arty mini raviolis." You know I've tried that. Yeah. A bunch. Yeah. Yeah. I love me the pop charts. People are like, "What are the bloodhound gang from 3 to 1 contact in the 70s?" What a weird dated reference that no one else gets. I was born in 1975. How old are you? I'm 38. You fucking... Oh God. You bleed dust, sir. I bleed miracles. Yeah. I want you to throw it up a little bit. I think it's the booziness. Yeah. And it's really got a lot of caramel in there too. Yeah. A ton of caramel and toffee, but there's a spiciness to it as well. I almost want to say like all spiciness. A little bit. There's a little bit of cinnamon-y. No. Yeah. All spiciness. Yeah. All spiciness. What are those barky woody spices? Yeah. A winter-y spice. Lay next to Santa. And a sleeping bag. This is getting really sexy. Maybe that guy wasn't Santa. I mean maybe he wasn't. What did he do? And he has a child. But Santa is real good for you. You're making me feel better. I was about to be traumatized then. No, no. That was probably actually Santa Claus. Oh man. He did keep me really warm. He said I had hypothermia. Weird when you see Santa with a jacket on. No, I'm pretty sure it was a jacket off. Yeah, it's weird. What do you see with a jacket off? What time is it again? It's way too early for me to be this drunk. But man, I'm really digging this beer. I like how dry it is for as sweet as the nose comes off. It's not too sweet which when I smelled it, I thought it was going to be really sugary, really maple sugary, maple syrupy. But yeah, it's this nice balance. And you mentioned in the nose cherry. And I get a little bit of a dried cherry. Is it like a tartness? There's some weird in the end. There's a tart fruitiness that most to me resembles cherry or something like that or a redberry. Very lightly. Mm-hmm. Like it's been dehydrated. So it's got a little bit of that sugaryness and astringency to it. It's a naz. Like. Make this. Yeah, that's a really good beer. I said that twice. Mm-hmm. I think it's kind of... I think it's... You got too much fling me on the right and lefty, yeah. Yeah. Is this the first 50/50 show we've had? Yeah, what's going on here? Well, usually it's two white people, a Mexican guy and a Filipino chick. Is that illegal? Yes. Okay. Yeah. But now there are two white guys and two Mexicans. I'm sorry. I forgot. Anastasia's sitting in the corner, so this is a Filipino. We really have numbered here. Yeah. There's so much. She's jacking it in the corner. So much bread. Yeah. She's just diddling her. We're actively building a wall in this room. Yeah. That's the first time I've seen someone masturbate with a mirror. So, beer number two is a segue away from that topic. The first beer that we had was the Koonan fourth day old ale. And thank you so much, John, for bringing that. Yeah. Yeah. You can go. I'm kidding. I am going to watch Anastasia masturbate. Okay. And the second beer that we have with us was brought to us by Juan. Yeah. It's the Saint Lambinus Cantillon. I love how you say Cantillon. Yeah. Cantillon is how you say it. Yeah. Yeah. It's a special beer. I'm pretty sure you guys have had one before, right? Oh, Cantillon Saint Lambinus is delicious. Now, some people say Cantillon, right? No. Nobody says Cantillon. All of them loons. Yeah. I've heard people call them Cantillon. I hear that white people say Cantillon. I hear that white people are also very wrong. Are we going to have a race war on this? I've been looking forward to one. Okay. You guys are going to lose. There's two Mexicans in the Filipino. Yeah. We fight dirty men. We have pocketbooks. So, you're just going to pay us off? Yes. Guys, we're going to get money right now. It's pretty great. Trying good beer and money? Yes. Come down for that. Cantillon Lambinus is capped and it's corked and I took the cap off and there's some liquid between the cap and the cork and that might not mean anything or it might mean everything is terrible. So, you can never really tell with a Cantillon. Anyway, this is a barrel-aged lamb bick made with Merlot grapes. That's Merlot. Oh, yeah. Merlot. So, this Cantillon is made with Merlot. Cantillon. Merlot, I'm not going to pronounce anything. Look at the dust. I don't know. What do you want to call that? Yeah, there's a little bit of dusty sedimentation from the cork. Yeah. Mm-hmm. I'm going to pour myself first because fuck y'all's. Yeah. Oh, look at that. You brought that beer. Why not? Look how gorgeous that looks. Pardon me a second. I didn't bring that beer either. It's okay. We're all going to get really clean pores and the people downstairs are going to get some of the dregs. Wait, why are the people downstairs getting any? Because they're people. They count as people. Do they? Mostly white. Okay. So, they barely count as people. At the beginning of this segment, you said they don't count as people. I've turned a new leaf and you're ruining my leaf. Okay. So, check in this beer out. It's not very clear. Yeah. It didn't see through it. Clear? Almost grape juicey, like red grape. Yeah. I don't like a cranberry soda. Kind of. Right? A cranberry soda. Yeah, it's like a very red pink. Red-ish, pinky, purpley, violety. It is not your typical brown yellow beer. No. That's a really nice, slightly pink, off-white pink head. Sticking around, too. You guys smell that? It's stanky at first. Yeah, it is. It's really stinky. Yeah, it's kind of a lot of grape skin. Yeah. Yeah. Totally. Yeah. So, in the nose, it's a lot of funk. Like, old books that were wet for a long time. Yeah. I want to say, like, rotten fruit, but, like, in a good way. Yeah. Smells like the hockey bag I didn't unpack. Right? Right. It's got some, like, sweat and body odor and dust and spider webs. It's basically everything that's telling you, "Don't put this in your mouth." Your wet log. It smells terrible. If we only felt that advice. Well, and, like, cheese and all that stuff. Yeah, some funky cheese. But then there's this grapey quality that kind of pushes through it and a berry-like sourness, like a raspberry sourness. I find that with Cantillon, if you, like, blow in the glass and get that initial funk stink out of there. You get a lot of the footy esters in there. It smells great. And this does smell great. I mean, despite the negativity that we were saying, like, it sounds negative, but it's not negative. Like, it smells delicious. Where did you get this? I trade for it. Yeah. Apparently, people out there, they like atrial rubasight. So... Out where? Where's the good region to trade? Everywhere in the world. There's a lot of people on the west coast that can find this. Ah. A lot of people on the east coast. In the Orleans also. In the Orleans. This beer can go up to, like, 40 bucks a bottle. Damn. In some places. So, yeah. They really mark them up. But they're worth seeking out. Like, you can never go wrong with this kind of beer. It's a great beer, man. I just had a sip. And it's... Yeah. Oh, funky, sour, grapey. It's a little bit more tart than sour to me. Like... It is. It's got a good tart bite. And then it goes really dry. Yeah. Yeah. And to your point, the difference between sour and tart to me is the difference between citric acid and, like, lactic acid. So, the difference between sucking on a lemon and having a sour patch kid. Yeah. That makes... I just brewed a blueberry brilinevise. Ooh. Fuck. It actually turned out really well. And that... What you just said makes a lot of sense. Did you bring that with you? Fuck yourself. Fuck yourself. Fuck yourself. I brought myself... Did you play any chess put any of that on your neck so I could lick off? No. Okay. It's in my shoes. Yeah. Anyway, I might lick it. This is fine. At the end, you get a little bit of that canteon funkiness that's, you know, present in most of their beer. Oh, yeah. Yeah. That's really good. And that's really what keeps me coming back to canteon. Anything that canteon makes has that funkiness toward the end that is just so rich. I mean, it adds this layer of complexity to the beer. It's so delicate and beautiful and refined. It's like a perfume of a French prostitute. Yeah. It's a high price one. Is anyone else getting purple sweet tart at the end? Yeah. Something like that. Sweet tart. Mm-hmm. All right. I can totally see that. You don't have to lie to me. No, no, no, no, no. There's something in there that's candy-like... Especially the powder. And I was gonna get to that, but like there's a candy-like grapey or berry quality. And then you have like that sugar that's similar to smarties or something like takeaway furs, you know. Or maybe sweet tart. Or sweet tart. I actually think I meant smarties. A little cherry? Yeah. A little bit of cherry. Yeah. Sure, man. Still is. Our mouths are happy. So happy. And I really don't want to share this with the people downstairs, but we have to. We don't have to do anything. You know. Yeah. This beer reminds me. We're coming to the end of the year. Yes. And everyone needs to give us at least $5 if you're listening. Wait, that's not the nice way to sing. No, no. That's it. You can find it in your heart to give us $5 if you're listening. Okay. You could be mean about it. It'd be like, fuck, dude. Done almost 100 fucking episodes. Give us $5 of your fucking money. John gave us a Sony card. Holy shit. John's getting us a Sony card. We're going to buy a PlayStation. I don't know what this is going to do for us, but if you give us $5 fucking dollars, we would really appreciate it. Thanks. No, no. Yeah. I mean, go to thebearers.com, click on the PayPal. Please, we're doing a fundraiser to try and help us for the next year. Yes. Please kick us some money. Shell is your love. We know how many of you are listening to us. We have the numbers, so don't try and be a little sneaky bastard. I know. And I really like that in the animation. There's no ads or anything. Yeah, we don't fit that. Oh, isn't that great? Yeah, I love it. I'm sitting at work. I'm going to have to fucking deal with ads and shit like it. You guys don't have to guess money. You gave us some beer right now. Just go to thebearers.com, a left-hand side of the page. PayPal down at link. Kick us $5 Christmas miracles. Please. Give us Christmas miracles. There'll be a Christmas miracle if we get money from everybody. What are we going to do for them? We're just going to keep making shows. What are we going to do for them? What else do you need? What don't we do for them? What have they done for us? There are a lot of them that have helped us. A lot of them who haven't done jack fuck do stuff for us. And this segment was actually brought to you by KY Jellie. You know what? KY Jellie. There's so many better loops on the market right now. So smoother than we are with the words. Overrated. Asteraglide with their silicone version is amazing. Thank you guys for being here. Grant? Hi. How's it going? Oh yeah. Drink. Well, this is done. We're done with this one. Because goddamn the St. Laminus is so good. The end. I have to share this with other people. Yes. But there's no more left. We have to drink it all before we get downstairs. We'll be bringing more of the people. No, stop. We're going to bring. Whoa. I need it. You're making me sound drunker than I am. Right? It's hard. No, it's not. Because I am drunker than I am. Yes. Thanks, Grant. John. How? Thank you so much for being here. Thanks for having me. Thanks. Tune in. Fourth of these. Amazing. It's one of my favorites that I brought back on that trip home to Thanksgiving, so. And every time you go home, you, I was like, "Hey, look at all this shit that I brought." And I'm like, "Hey, fuck you." Well, it's gotten to the point where I ship boxes home. They meet me at my parents' house. Yeah. I fill them up and make my dad ship them back. Nice. Your dad's a good man. Yeah, he hates me. Okay. Well, I hate you too. I'm kidding. Beluna. Hey, man. I'm fucking love the show. You know, I've been listening for a while. And it's awesome that I was finally able to get on and talk about the beer. Yeah. You always come to the beer tastings for this. Yeah. You're awesome. I love you guys, because you kind of like adopted me, so. Yeah. We taught him how to swim. Yeah. It took him to that first baseball game. Yeah. It was great. Like we just fucking... He suckled all my teats. He didn't know. Anastasia's here. Anastasia what? No. That's the only thing you're going to ask. He never suckled all of your teats. Did he suck all your... Did he suck all your... Did he suck all your... Yeah. But that's not the same thing as you suckling on her teats. Yeah. Why any good mother? Okay. You're not a good mother. Anastasia put your nipples where your mouth is. But your nipples where all your mouth is. She's doing it. Literally. Yeah. She's doing it. Anyway, yeah. We're going to go back downstairs and come up with a fresh group of faces. All right. That was so lame. No. Okay. Okay. What? No, that was good. I mean, you could have ended it, except for that you ended up insulting us by saying that. I thought it was good. I know. And you should have cut off. Goddamn it. I am my fucking father. My father probably listens to this. Sorry, Dad. I'm never really sorry. We're going to go back to the end of the day. I'm going to go back to the end of the day, but it's not the end of the day. I'm going to go back to the end of the day. I'm going to go back to the end of the day. All right, welcome back to the various Christmas fuck-up messes up episode I'm going to do. I'm going to be really drunk because they're letting you run the show. I'm dead. This is Grant. I'm recording with- Welcome to the comic book beer cast. Exactly. I'm recording with three people who beer novices, I suppose is a kinder way to say it. I'm probably a little bit more like entry-level journey mode. Bo, you've been on an episode? Yeah. I know beer fairly well from many, many moons of working in Austin bars, and my own love of beer certainly don't have anywhere near the vocabulary as Mike or Rubio. Sure. But you also come from a background of a comic book- Yes, I've got my comic book podcast that I jealously allow other people to be on. Wait. That's not it. That doesn't sound like a comic book. You guys don't share. And one of those other people that's on your comic book podcast is Jason Murphy, who is also on a video game podcast with me. Yeah. Rachelike.com. Rachelike, yeah. No shit. I should say loose cannon comics. Yeah. That's the comic book podcast. Everyone's just plug your shit right now. The three main Rachelike guys are here and Bo, and as far as my beer experience, I know you open your mouth and you put it in your mouth, and then you swallow. You cut a hole in the mouth. You put it in the mouth. Yeah, exactly. It's like a friend that I carry around in my tummy. And the last person is Jeff Schusler. Yeah. I don't know if I should really be here. I don't know anything about comic books or beer. I drink the cheapest beer at the bar. God, he does. He really do. All the time. Every time Jeff, well, he won't say it. But you do know shit about comics. I think Rob Liefeld is really good, and that you should come back. Wait. No, you're blind. Everything we just said about you. The vlog is Mike. The beer you drink is the equivalent of the way Rob Liefeld draws feet. Yeah. It's like I'm permanently stuck in the 1993 of both beer and comic books. Exactly. Well, the beer that we're going to drink is a Prairie Ale, Artisan Ale, America. We've actually had this on the show a few times. Is that America? Is that apostrophe, America, or America, or America? You know, I was going to say, I don't think it's an apostrophe. But actually his beard, which is a joint beard that's making the letters say. Oh, God. It does look like there's an apostrophe. Yeah. It is an apostrophe. You get further away. It just says America. I was going to say that you're throwing around the term hipster, which gets thrown around way too often these days. But yeah, you're right. If you look at the label, the label is the name is formed by people's beards. Yeah, two dudes. Two white guys with beards. The label ironic shirt. It looks like Salvatore Dali did an album for Mumford and so. The bottle actually comes in a pair of skinny jeans. So this is a... Does it chastise you for drinking that beer? No. That was where you did this beer before you were. The weird thing about it is it drank this beer before you did, which seems like it would be temporarily impossible. I mean, to drink agitated beer, the brewers started brewing it and then it actually released to the public just so they could tell people that we drank it way before you guys did it. What is the next step of beer nerds is that they will have some poor Filipino bastard who's down and is like drink a bunch of it, let it firm it for a while and it cut open his stomach and bottle it. Well, we're reading a story about this guy who had a condition that he had so much yeast in his stomach and so he was basically getting drunk off of some concoction of shit in his stomach. Was he like pooping croissants or something? I don't understand what happened with the story. He was brewing beer inside of him. Yeah, it was brewing by accident and he was getting drunk but not drinking and so he had to go to the hospital and find out what was going on. At least as Jeff says, it sounds cheap and that's awesome. It was really messed up. You find yourself drinking water and getting drunk all the time. You know they're the hospital. You thank the Lord above that he has chosen to bless you with this awesome thing. Yeah. My boss can never criticize me, I'm just drinking water but the thing is he's like man but yeah, it's like a Mickey's. Yeah, I keep belching. Oh yeah. So is this a white ale? Yeah, let me go into the description real quick. This is an American farmhouse ale. The malt is a floor, malted pilsner, the hop is a Nelson Savon. The yeast is a prairie farmhouse and we already made fun of the label. So let's go ahead and get into the color. So it's a white water. It's a farmhouse ale. It's a farmhouse ale. Okay. It looks like dirty apple juice a little bit. It's, it looks like pee. Well it's really, it's really pale. It looks like when I first looked at it, I was like oh this is a white IPA which is like kind of my new favorite beer. Yeah. And the smells definitely of that ilk. You can. It's very farmy. It's like grapefruit and yeah lots of grapefruit-ness, a lot so yeah, the white IPA you get a nice hoppy edge around the rim sourness like grapefruit peels. It sounds good. Yeah. Kind of smells like that Welch's grape apple juice. Yeah. We're just going through the motions here guys. Let's, let's get to the drink and that's what we care about. Mmm. Do you have to be able to taste stuff to be on this show because I can't do that very well either. You don't have any taste buds. Yeah. That's one of those problems you have. I, I do not as a blessing. I do not have a refined palate at all. Yeah. So I'm like this beer, I like this beer. I don't like the end. Yeah. Yeah. This beer, I can't man's description. Yes. Pretty much. Oh, this is good. This is good. I love this beer. It's a little, you know, it doesn't have that dry hoppiness that I, that I look for in a white IPA. Oh, it's, yeah. It's not an IPA. It's not a very hoppy. I know. That's, that's what I'm saying. Yeah. Like, and I, I think maybe my, I might have disappointed myself by thinking that it might be. Yeah. You can definitely tell it does have a lot of that, that grapefruit flavor. It's there. It's very, very grapefruit. It's very dry. And very bitter. It's, it's, yeah. It's somewhat dry. You know, so I've certainly had things, you know, like on the last podcast I've had stuff that the, I need to drink a gallon of water afterwards, but this is like drinking a bucket of sand. It's like that, uh, that scene from the movie Constantine where he just drinks and they, like, nothing's going in there. I think it's good. It tastes like, uh, it tastes like yellow. It's a little bit. Yeah. I'm so descriptive. Yeah. It's, it's real crisp. It's got notes of the kind of white and there's a hint of orange to that yellow. It's a little, not much, not much orange. So, um, what's your favorite video game this year? We honestly, we can, what's your favorite beer themed video game? Oh, there aren't enough is still the Kings Tapper. Mmm. Yeah. Yeah. That's not root beer Tapper because fuck that sell out. Yeah. Tapper. I was watching, um, record Ralph where they have Tapper as the bar they all go to. Yeah. I was playing Bioshock yesterday. And when you drink the whiskey and there you get a little messed up for, for a little while. Yeah. Well, this is the beer is Jeff. Yeah, I know. Beer. Not the whiskey. Um, my game of the year as I put on our game of the year podcast is GTA five. It's an epic masterpiece, a flawed masterpiece, but a masterpiece nonetheless that and I bought a bar. So much marketing. Oh, yeah. I bought a bar in Grand Theft Auto five. What? Oh, wait, wait, wait. Yeah. We went to a strip club. Yeah. Yeah. And we shot people sometimes he switched over to Trevor and he wakes up in an alley in his own puke. Yeah. Surrounded by empty beer bottles. Yeah. There you go. That's we can hold that on the beer. I know I bought in the game. I bought a bar and I was like, yeah, yeah, and I go look at it and on the window, I started reading the ads on the window and I was like, this is a gay bar. You bought the gay bar and I was like, that's cool, whatever, but it's not just a gay bar. It's a really gay bar. Man on man fucking in the ass bar. Oh, like the dungeon. Yeah. But the bar in the police academy, the Blue Oyster Blue Oyster club, dude, it's even worse than that. It's just like go in here if you want to do the fuck you. That's what it should say on the door. Wow. We're going to put that on a t-shirt. Yeah. Just for you though. That's not a t-shirt to anybody else. It's not as succinct as the manhole and so we're recording this just after the holidays and I was in Odessa, Texas, that burgeoning metropolis, very cosmopolitan, and my buddy was like, yeah, we should go to Sin City. Like, is it a strip club? Because I don't want to go to a strip club, Odessa, Texas. I was like, no, it's a gay bar. I was like, I don't want to go to a strip club. You're not selling me on anyone, man. He's like, nobody fucks with you. Problem like, well, all right, I guess that's a good point. Yeah. Not like the other bar is Odessa. Well, yeah, you walk in and it's like, we don't serve their kind. It's kind of this mental image that you went home for the holidays to the stereotypical Old West. Or do you think it is? Kind of. Yeah. Well, it is like Odessa is experiencing one of many oil booms at this time and so there's this artificially inflated populace. Much of dumbfucks there with a lot of money. It's a bunch of cats. It's new money. The new police. If you are a roughneck, don't come hunt us down and get us up. Well, no, this is a funny beer-related story, actually. Christmas night, one of the only places open was a Buffalo Wild Wings. And yeah, I went in there and I looked at the menu. The place was filthy, it was loud. Everyone in there was just a bunch of fucking knuckle-dragging moorlocks. The guy finally comes, finally comes to take our order and he's like, all right, what can I get you to drink? And I said, I'll have the half of icing. And I think it was like the Widmer half of icing. That was- It was on the menu. A.K.A. The gay beer. Yeah, exactly. Like I'll have the half of icing. He's the what? The what? Yeah. And I was like the half of icing. Did everybody in the bar like, stop talking? Who is it? The box was there a dramatic record scratching? Look at my mouth, there's a half of vites in. And he's like, oh, go, all right, and he wrote it down. I had a spell at four. And I'm like, it's here on the menu, man. And then I didn't get it for like half an hour. And finally- Why did you just- He came back to me as a Widmer? Yeah. And he came back with his friends like throwing poo at a wall until he figured out what it meant. Yeah. And finally he came back and he's like, oh, they're going to bring that beer in a second. Blah, blah, blah. And then he comes back even later and he says, I don't think we have that. I'm like, it's right down the- Can I have a blue moon? Yeah. Oh yeah, I can get you that one. I should've just said- Coors. Coors. Coors. Yeah. See, you are- Which actually makes blue moons. Yeah. Yeah. He's like, you want a regular or a tall one? I'm like, if you want a tall one, you probably ought to make it down. Coors and whiskey over at this point. Yeah. So don't go to Odessa. Ever. Except for if you live there, then leave. That would be a great, great podcast. The craft brews of Odessa. Oh, Jesus. At first I thought you were suggesting an entire podcast based on don't go to Odessa, Texas. Every week we're just like, reason number 200, why you should not go to Odessa, Texas. That's pretty much Jason's entire, like, oeuvre as a podcast. Let's bring in a special sarcasm correspondent, Allison. She was not- Bad be your wife. Yeah. Is it Allison from like the swamps though? She's pretty much. And then she's criticizing us. She's pretty much from Odessa by the swamp. Hey, man. Even Coonasses needs something to make fun of. Yeah. Fuck that place, really. Well, let's move on to our second beer, guys. All right. Oh, shit. I still have a full fucking glass. Well, we can just grab another one. I've been jabbering. We can grab more glasses. We're just, you know- Drink the rest of your beer real fast. That's so good. It's a savor it. It's a special- It's a special- It's kind of like a fork in it and shit. I guess we can go into closing thoughts on the beer since we did talk a lot about that beer, didn't we? Oh, we should drink the other one. I'll open the other beer, but- I'll save it. What's your closing thoughts on it? I don't really like beers that are super complex because I tend to just drink a lot of beer. Mm-hmm. And I could drink a lot of that. I noticed, aside from me, you're the other person just knocked it back. Yeah. I don't think I could drink a lot of this. I'd probably have one and then move on to something a little more fuller. Yeah. Something is up here. It's at the appropriate term, which makes sense because we have the abyss. We have a 2012 abyss from Deschutes Brewery here that we're going to drink. Don't stare into it. I mean, if you do, it'll just stare back at you. I was trying to- Let me read a little bit about this here. The abyss is a malt beverage brewed with black strap molasses, licorice, with cherry bark and vanilla added with 6% Asian oak bourbon barrels, 11% Asian oak barrels, and 11% Asian oak wine barrels. They poured bourbon on the ground in the forest and then put it into a cask for a little while. They just mix everything. It's actually that amniotic fluid that Ed Harris inhaled in the abyss. Yeah. That shits pink and jelly. I'm not drinking it. It's a pink thick sludge. Okay. Cool. We don't have to breathe for a while after we drink. That'd be awesome. Dude. And then it comes up through the sewers in New York City and then infects the Statue of Liberty. No, that's not the abyss. That's the stuff. No. Let's go spusters too. I know. All right. Are you meeting on last year? Or is it meeting you? About that. Like they figured out they could oxygenate people's blood without them breathing and keep you alive for like two hours just by shoving rocks, getting into your blood. Yeah. It sounds like it would be wicked awesome. Oh, this looks like steak sauce, man. This is not going to be my jam. Can I do you have any pancakes in this room? Can I put it on my pants? Yeah. It's not going to turn around. We have our flapjack. All the bullets. I'm like, hey. I'm very free. I was making pancakes. Hey, cunts. It's not very thick. It's just like black oil with a black is the devil's heart. Yeah. And it's got it. It smells like chocolate. Why? I'm not going to like this. It looks back at you. Oh, yeah. You don't like chocolate. Yeah. There's a lot of. That's something I always forget. Chocolate. I'm talking vanilla notes. I might have to give this to somebody. It's just. Oh, what about all those non chocolate notes you guys get out of it? Good. Jesus. Trying to help sell you on a coffee. There's some cherry in there. Yeah. Toffee. There's a little little burnt edge around the rim. I mean, overall, it is beer. It's not chocolate. I know. It's not that far off from chocolate. This is this is not my jam, but I haven't sipped it yet. But speaking of which, yeah, a cherry jam. I can get a little. I'm telling you right now, I'm probably not going to like this, but I'm going to drink it anyway. He's a professional. I'm a professional. So you guys ready to get into the tasting? Can I get some Snickers bites to put it in here? Just in size. You had to have Snickers bites in it? Yeah. And then I've chased her a friend, Gellico, just so I can add diabetes. Sounds amazing. Everyone's drinking. Yeah. Let's do it. Everyone's drinking. I'm describing the drink. Oh, my goodness. Yeah. Go ahead and get in there. Yeah. Cool. Alcoholic and Jemima. That's thick. It is. Very thick. It's very stick to your ribs. Yep. Sweet. Coffee. A lot of coffee. Yeah. It's like somebody put a couple of packs of sugar into an espresso, but you can like there's definitely some strong vanilla in there. It's definitely at the back end, but you can definitely sense that that cherry and it's a real like bitter, acrid cherry. I generally don't like this type of beer. Perfect. And I still don't. Well, I will say that the chocolate is more on the nose than it is in the taste because it is. Yeah. It's a lot more coffee taste. I'm getting more, way more coffee. And yeah, this is something that I could have a glass of, but I definitely would not be doing it all night. Who's lip smacking over there? Jeff. He's a goddamn old man. He's like Fred Sanford, his dentures are popping out. I can't get the taste out of my mouth when I'm done like I feel like I, like I said, like I need to. It's supposed to linger. Really? Yeah. I don't dislike chocolate. Like a cranberry song. But I'm not the biggest fan. If it was like a meat taste that hung around afterward, that would be pretty cool. Well, when I started doing the beer, I didn't really care for stouts. I didn't care for sours. I didn't care for saisons and farmhouse and any fruit type of beers at all. But then I kind of had to drink them on a week to week basis. And now I really love that. So I think it's just, it's like when you first get into IPAs, we're going really like some initially. It's like, it's a really bitter, weird taste. When you're a little kid, you have an unsophisticated palate and you're like, oh, I want to eat as macaroni and cheese and coke. Am I still a kid? Yeah. I'm about to say. There we go. Let's go to our sours. I want to eat cheese. And coke. This guy. Let's go. Cola. We have a little on your nose. Good thing it's just in the video. Shout out to the coke and princesses. But yeah, like shit, I drank nothing but shiner for probably about a decade. And then, you know, started getting into craft beer, especially working at different bars. And I was not a big IPA fan, but now I quite like them, especially the white IPA as I've mentioned. Yeah. This one tastes very brown. Speaking of white IPA, let's start a new feature on the beers, Jason Murphy's completely uninformative review. Yeah. This one is a lot like beer, but a little bit more brown. This one's fancier. It's sky blue. What kind of beer is that? I don't know. You're drinking Windex, sir. Oh, shit. Again. You need to go to the hospital. Don't tell my parole officer. I was saying, a new Belgium has a white IPA for the Christmas beer. It's great. Yeah. I think it's not celebration. Celebrate or something like that. Something like that. I quite enjoy it. It's one of my favorites. All of my favorites. I like that. And the shoots white IPA. The chainbreaker? Yeah. Really good. Is that chainbreaker? Yeah. It is chainbreaker. I'm a big fan of that. No, Jeff, you're not going to die. What's going on over there? There's a last sip of America. It's all like milk. Oh, no, no, no, no. You, sir, have won the prize in the cracker jacks. What? Yeah. You have the drags of the beer, which are, it's going to be yeasty. It's like bowel condition. Some people say don't drink it. I think it's delicious. It's the part that Rubio left his load in. Yeah. The secret spunk flavor? No, I don't want that. No. You try. No. Yeah. I don't want that. You drink it. I'll put anything in my mouth. Give us a little beer. Mikey Mikey. Grant Bo for the beers. So Bo, what else do you have going on? You were talking a little bit about Liz Cannon, but you also-- You got Liz Cannon, which is on last geeks, run by our good friend Grant here. And I am on one of us.net, kind of all over there, kind of semi-regularly appearing. I'm on every episode, but we only put it out semi-regularly is the OG with Chris Cox and Martin Thomas, ex-members of spool.com. And that's just our geek cultural review. We talk about all kinds of stuff, music, TV, movies, comic books. And then we are also doing movie reviews on one of us.net right now. So I may or may not appear on any number of those. Right on. Just look about. We'll tell you who's doing it. Get one of us out now. There's all kinds of content there. It's a fun little geek-oriented site. So Jason and Jeff, since, you know, I don't plug this all the time on here, but you guys are on the show now, talk about Raid Select a little bit. If you like video games and dick jokes, that's the place for you. We do a lot of Let's Plays with filthy commentary over it, stupid, lowest common denominator. So let's play it. Hey, hey. Explain it. Explain it. Let's play it. Yeah. Let's play it. Let's play it when you're someone is playing a video game and they're talking over it. Yep. And a lot of people explain what's going on in the game and Jeff and I talk about sandwiches and sodomies, sandwiches, sandwiches, and different things that start with the letter S. And Gene Hackman. Sure. Just random stuff. So we do game reviews and podcasts and stuff like that. And yeah, we're going to be expanding quite a bit. In 2014. So many new things. So many new things. And you guys recruited me in. Yeah. I'm pretty fucking awesome. Grandson Beerus loves me. Sort of fold now. If you're a long time listener of the Beerus, you will be doing yourself at a service not to go look for Raid Select just danced 2014. Yes. And check out Grant Sweetass Booms. Oh my God. That dude. That's a panty dropper. He took his pants off. He took his pants off. In my living room. No, he's seriously. He took his panties right off. Yeah. Pretty much. Why was I wearing panties? No. Sexy. Well, guys, thank you all for being on here. Thanks for trying. Thanks for being with us. Absolutely. And we're going to take a break and we'll be back with some more guests. And we're back with another group of fucked up people. And when I say fucked up, I mean we're kind of getting a little bit drunk because it's getting late. I'm a respectable lady. I mean, sometimes I've talked to you. My legs are closed right now. Right now. I mean, otherwise it's like a fucking past dispenser but it dispenses dicks suckings. I don't know what that means. What am I talking about? I'm drunk. I'm sorry. Hey, what's your name? My name is John Rubio. And with me. The cats pajamas. The Anastasia. Okay. Anastasia Kelly. Thank you for being here again. I haven't been on yet. What? Have you not? No. Oh, fuck. This is my first time. Oh God, I just hallucinated a whole set of you being here. You did. That's impressive. Yeah. I know you're reluctant to do this. But you know, it's fun. You don't pay me enough to be on this show. I don't pay you anything. Oh, shit. I don't get paid. I quit. I mean, it's fine. Will you be okay? Yeah. We've got these two other guys though. They look kind of awkward. One of them is awkward and the other one is also awkward. But the first guy that we have here. It's Miguel de Luna. Miguel de Luna. Another Mexican. And I'm so glad that there's so many more Mexicans here today than there are white people. No, there's not true. Oh my God. How are you doing Miguel? I'm doing good. I was also at your house. So how do we fucking connect with you? I know that we talked to your brother Juan. Yeah. We were at a hotel. We came here for the Texas Craft Brewers Festival. Yeah. So was it just him that was a listener and he got you into it or were you both into it? You know, he'd be at the living room listening to it and I had to remember a lot of it. And then he told me that he was going to meet you guys in Austin. I was like, well, he's going to do it. You poor bastard. Like it was. And we didn't know what to expect until we actually got there and I was like, whoa. This is the best decision we've made. And it was way better than the when he came to the tasting of the draft. Oh, yeah. That was amazing. So much fun. And then I think after that, we went to my place and drank. Oh, yeah. That's it. You got it even better. Oh, God. You can draft. I was like, yeah, it gets really fucked up. I'm glad that is. I'm glad it worked out because yeah, you guys have come out to a lot of the things that we've done since then. Oh, yeah. And through you, we met this guy, Zachary Savoir, Zachary Savoir. Wow. Wow. How did I know his brother? That's a fucked up nice name. Oh, is that a Frenchie? No, Frenchie's a good man. He's a very well built, good looking guy. Thank you. He's making me nervous. All right. I try my best to turn. You want to really? I know. I know. You brought Candy Bacon. So who doesn't love Candy Bacon? Oh, I put your sweet meat in my mouth. That's awesome. It's fucking great, man. And, you know, I guess, yeah, like I met you through the Luna brothers, I guess. Actually the first time I met you was at the Jester King bottle share back in April when Jeff cracked open the Atre Rubisite Blin one. That's true. I don't remember too much about the night. We're all block out drunk, but yeah, yeah, that's how they get sometimes. And right now, we have a beer that we just opened up. Why don't you tell us a little bit about it, Anastasia. It's my time to shine, bitches. I know. No one's going to listen to this episode. That's all. Got Lawson's finest liquids, maple, triple ale, 12% ABV. This is a smaller format, 500 milliliters, bottled in June, 2013. This once a year beer is a slowly fermented single batch brew made during 2012 spring sugaring season. Nice. It quietly arrested for a year in oak barrels from Saxton's River Distillery and previously held sapling maple liqueur. And this is another one that was sent to me by Scott Adams, a guy that I trade with regularly in Vermont. A really fucking sweet guy, and we've been training with each other for a wide a long time. He's a guy who said this is the hill farmstead beers that we've opened tonight and the heady topper and a few of the other things that I've got downstairs. Amazing stuff we have today. Oh, yeah. This guy's great. So thank you so much, Scott. Thank you. Cheers, Scott. And this Lawson's maple triple, taking a look at it, it's kind of a coppery. Yeah. And it's a little bit yellower than copper, right? It's a little hazy, too. It's got a nice amber hue to it. It sure does. Looks like an old-fashioned. It really does. It looks like a whiskey mixed drink with a touch of red in there. Yeah. Thick. Oh, it smells almost like an old-ale or a parley-wise, I didn't say that. It smells like pecan cinnamon rolls. Oh, yeah. Okay. So thinking about pecan cinnamon rolls and adding a bunch of alcohol to that, I could totally get that. Sounds like Christmas diabetes. I mean, there's a sweetness there, and there's like an apple-y, like a baked apple or red apple skins quality there. I can't get over the pecans. It smells good. No, you're right. About pecans. Crayalines? Mm-hmm. Yeah. A sugary, a little bit of caramel. But I mean, there's not really much more than that there, I think. I don't get that much spice. I don't get that much pepper. I mean, usually with triples, I get a lot of a peppery spice, but I don't get any of that there. You have to use this as a triple. No, yeah, it doesn't. Yeah, it doesn't smell like a triple. Mm-hmm. Wow. Yeah. Oh, it tastes kind of like an old-ale or a barley wine, too. It's quite a bit more bitterness and hoppiness than I was expecting. Yeah, it does not taste like a triple at all. It kind of has the thickness of a triple and some of the malt sweetness of a triple, but it all just kind of goes astray or goes awry. Yeah. By sweetness, yeah. And as far as maple is concerned, it's a little bit more molasses-y than it is maple-y, I think. I mean, I get a lot of that brown sugar molasses there and like I said, there's something like baked red apples or something. And a ton of alcohol. I mean, a ton of like whiskey-like alcohol there. But I don't know. I don't get very much maple, do you? I'm not getting much maple, but now that you mentioned Anastasia on the nose, I didn't get too much of the pralines, but now that I'm drinking it, this totally reminds me of my grandmother's praline cookies. Yeah. If she was drunk and just dumped half a bottle of bourbon into it, it's touch-boozy, but it's absolutely delicious. Oh, yeah. I'm gonna be the best grandma ever. Yeah. But yeah, pecans really nails some of the nuttiness that I'm getting out of this. Absolutely. Sweet pecans. This reminds me for Christmas at our little work thing, someone's contribution was steak cooked in the cast-star, like try-tips or something like that, and then a side of maple syrup from Vermont. Right. Like literally, he poured a little bit of syrup on the plate and then cut up the steak and said, "Okay, everybody, this is how you eat it." That sounds awesome. And it was really good. And I think I'd want to eat steak with this beer. You know, I kind of agree with that, but for some reason, I mean, ever since you said pecans and pralines, for some reason, what I'm thinking of here is like a whiskey pecan pie. There'd be too much. There'd be way too. No, I'm not thinking about pairing that with this, but I'm thinking that the flavors that I'm getting here in this beer is like a whiskey pecan pie with the caramelized brown sugars and even some of the buttery crust. I'm getting some of that there. I'm enjoying this. This is sweeter than I thought it was going to be, but the alcohol is such that it balances some of that sweetness out for me. The 12% you mean? Yeah. And you could taste every fucking percent of that 12. That's a good digestive. Especially as it warms up. Oh, yeah. As it warms up, it's getting more pleasant. I mean, it's... Getting more triple-like. I don't know if I can... I would call it triple-like. Yeah. I'm not getting a triplet at all either. It's getting a touch of spice. The body's lightening up just a little bit, not a lot maybe because it's coating my mouth so much. It's getting a little more floral. The maple's kind of letting up a little. But these are really slight changes. Yeah. I mean, I can't agree with all of that, but is it getting closer to a triple or is it just doing those things? Fair enough. And yes. Right. I'm sorry that you're wrong. It's hard to accept sometimes. I mean, I agree. I mean, I just finished all of mine. But for as sweet as it is, I enjoyed it quite a bit. You accidentally the whole thing? I did. And what about you guys? I enjoy it. Yeah? I think it tastes a lot like an old ale. It's awesome. I don't get any triple from it, but it's delicious. I think so too. It's a cut hair too sweet for me, but I'm actually digging it. It's delicious. Yeah. I don't think I could have more than the two ounces that we poured. The two ounces we've given. Yeah. It's perfect. It's more than enough. Yeah, it's perfect. Right. It's a triple, triple, and Anastasia's opening up the next beer. We're drinking the Anchorage Brewing Company, the Tide and its Takers. It's a triple with Britannicaeses, like all of the Anchorage stuff has Britannicaeses. Oh, yeah. It says it's an ale aged in French oak chardonnay barrels, 9% ABV, 30 IBUs, brewed with srirachi ace and steering golden hops, triple fermented first on the oak tank with a Belgian yeast, spoken in French oak chardonnay barrels with Brett, and finally in the bottle with a 30s for natural carbonation. And this is the first batch from October 2011. Oh, cool. So the Tide and its Takers, is this what it's called? Yes, sir. Okay. From Anchorage Brewing Company. Yeah. Like Anastasia mentioned, Anchorage is a 100% Britannicaeses brewery. That's all they do. It's all Britannicaeses, fermented beers. And they do a really good job at it. I mean, there are very few breweries that get Britannicaeses right and these guys are consistently good at it. Look at this beer out. I mean, this is a straw, like a light straw color. I don't get that much haze out of it. Like, is it's a little bit hazy? Yeah, it's more transparent than anything, right? Yeah. Really light. A little bit of foamy head. And goddamn, that smells so good. It's like cheese rind. It smells like a triple. I don't like the last one you've just said. Well, it smells like a triple, but that nose is a little bit cheesy and a little bit like some kind of citrus skin, sweet tardy, smarty. Yeah, sweet tardy, smarty, sugars, almost like the yellow sweet tart, right? I mean, that what's supposed to be a lemon sweet tart. Yes, rose water and parchment. Okay. Maybe some pepper also, like white pepper or pink pepper mines be of lemon heads with a touch of funky sex. I'm going to get away. Oh, yeah. I was going to say it kind of reminds me of old little ladies, but I don't know who you're fucking. Oh, I don't know who you're fucking. It's cool. I'll bang an old lady if she looks good. I'm old. No, you're like 27. I think she just wants to fuck you right now. Should we leave the room? No, we have a recording to do. Where's my mirror? I don't know. Is this kind of recording Rubio? This is really awkward. Let's just drink it. Yeah. I fucking love the way this smells. Everybody's drinking it. So I guess I will. Very similar to smell. It is similar to what it smells like. Lemon heads, smarties, rose water, medium body thickness and the mouth feel. I'm not a lot of bread right up front, but it is more peppery too. And I like that pepperiness on the flavor, and I'm missing it from the aroma, unfortunately. I expected this to be a little bit more tart-y. Really? Yeah. I don't know. I wasn't getting any acidity in the nose, but I guess a lot of people assume that a bread beer is going to be a little bit more tart, but botanomized these doesn't necessarily mean it's going to be, like, or vol. I mean, there's almost no acidity in or vol. It's just this delicious, funky, awesome beer. And this is kind of what I'm getting here. There's, like, that delicious funky, there's, like, a pearlite quality to it. I'm not getting a lot of that smarty sugar that I was smelling, but that lemon head thing that you were talking about, I do totally get that a little bit more. It does have more lemon head for me in the taste than the smell. Right. And I immediately want to pair it with funky blue cheese and pear tart. Oh, that'd be good. Like a gorgonzola pear tart, maybe for chuto. That'd be really nice. The body's interesting, right? It's not quite full bodied, but it feels like it puffs its chest out just a little bit and then kind of thins out in the courtroom. Maybe, maybe, like, the tide? Kinda. You think that's how they get the name or is it just you projecting? Or it's maybe me being a genius. Oh, you're a genius. Thank you. Always. Okay. You're a genius. Thank you. Consensus. This is really good. It's way easier to drink than I expected. Yeah. It's very dry too. Yeah. The bread has mellowed out. Maybe? I don't know. I don't really remember when I had this the first time, but I feel like the bread has kind of mellowed out, but it still shines. Like the bread comes through after the first sip, and it's that really kind of subtle, funky, woodsy kind of green bread. Yeah. And with a hint of sulfur, right in the middle as it starts to puff its chest out that gets a little bit egg yokey, just a touch in the way a good balsamic vinaigrette gets egg yokey. Oh, man. It's really hard to explain because it's not overtly sulfuric, like some lambics are, but there's like a sulfuric note that happens and then it kind of backs off. But I'm in a reality too though. Yeah. I think that has to do with the ABV. Yeah. What's the ABV on this beer anyway? Nine. Oh, I didn't even taste nine. I didn't get that until the end until the last scope. That's cool. I'm really impressed with what Anchorage does with bread. I think I do it very well. Anchorage has been fantastic. I mean, bitter monk was great. Their white IPA was great. What was it called? Whiteout. Whiteout, right? Yeah. Love buzz. Fantastic. Yeah. Galaxy. So good. So fucking good. And that was the tide and its takers from Anchorage Brewing Company. And the final beer for this little segment is one that Miguel brought. This beer from Cigar City Brewing out of Tampa, Florida, life is like. And it's really cool because on the label, all the little letters are spelt out of little chocolates like in the nevermind. Oh, yeah. Yeah. Yeah. Get it for us. Come on. Come on. Imperial sweet stout brewed with cherries and cacao nibs and aged and baban barrels. Oh. Baban? Baban barrel. Burban barrels. Okay. Baban barrels. You suck. You need to enunciate for audio. You need to learn how to read. Yeah. Go. The magic of editing. An imperial sweet stout brewed with cherries and cacao nibs, which is then aged and bourbon barrels. This beer is brewed in collaboration with Michael, our generous friend from Copenhagen, Denmark. Don't know why I made him sound French ish. Let me kill her. What you have here is a modest attempt to emulate the experience of biting into a chocolate covered cherry candy. Yeah. It sounds awesome. Oh, yeah. I can't wait. Okay. So in the spirit of not waiting. Look at that. It's fucking dark as hell. There's a very slight highlight around the edge. But barely. Oh, yeah. And that highlight is like a rich orange or a copper. But everything else. It's a cherry cola. Yeah. It does. But completely dense and dark. When you swirl it around, it really sticks to the glass and like all the sort of our city stout. You got that beautiful khaki head and an oily resin. Oh, yeah. It sticks to the glass. Beautiful. This looks fucking great. I mean, like you said, it's oily. Get to the nose part. Oh, there's a lot of cherries and chocolate on the nose. It literally smells like one of those chocolate covered candies you'd get in a box of chocolate. Just the way you described it. With a hint of chocolate truffle. Yeah. And fudgy caramel a little bit in there. Yeah. Just a little bit, right? Like a little caramel nougat though. You know, one of those bourbon filled chocolates that you get at the fucking airport, you know, there's those. You don't know what I'm talking about. I think you're making it up. I've never flown before. Damn it. I've had those. I know what you're talking about. Okay. Yeah. Yeah. So they're these alcoholic chocolate. They're shaped like bottles of liquor. Right? What? And they're chocolates and they're filled with liquor. How have I not? What the? What the? What was going on? How have I not had? Okay. I'm going to have to fucking get some of this stuff. It's my birthday. Yes. So there's something like that there. Right? And there's something that's got that sweetened liquor chocolate thing there. It's definitely a sweet stout. Yeah. It smells seven. It's kind of a bready chocolate. Not like bread bread, but I think like a brownie batter or something. Sort of. Oh, it's really hard to describe. I'll come to it. Okay. I mean, is it we're going to say like brownie batter or cupcake batter or something like that. I agree with that. Yeah. Or like a rum-soaked Bundt cake or something. Oh. It's been certainly fudgy. Oh, yeah. It's really fudgy. A little plumbing now that you said rum. Yeah. Fruit quality is somewhere between plums, dates and cherries. Yes. Yeah. And there's a little bit of alcohol in the nose. But I'm going to go ahead and taste this because I can't not. Me neither. Not what I was expecting. Interesting. Sweet. Quite a bit. Sweet. Almost sweeter than that. Lawson's. No, it is sweeter than the Lawson's. This is good though. I just got a headache. Yeah. I mean, it's not something I can have more than two and a half ounces of. But what I'm having right now, I'm enjoying the hell out of because it is a ton of chocolate and it tastes more like somewhere between bourbon and rum, right? It's somewhere between those two liquors because I get a lot of that cane sugar and I'm not sure if it's from the barrel or from the sugars in the malt. I don't know. It's like if you took the whole box of chocolates and before they were formed into solid pieces, you just had all the liquid chocolate and then you drank it. I certainly get the cherries in there though. Yeah. The cherries are definitely there. It's like you have those chocolate covered cherries and those bourbon chocolates a little bit of the fun and it's all kind of. Mush together. But yeah, like blended. No, I don't want to say mush because you can still pick out the individual flavors, but it's all kind of blended together and liquid. And the cherry thing makes sense if you're talking about like a cherry cordial with that really thick, syrupy, sugary syrup that comes with it that's kind of encasing the cherry and separating it from the milk chocolate outside. I mean, that makes sense to me because I'm getting a lot of that same amount of sweetness here. It's like drinking that with the chocolate kind of a melded into that syrup. It's something that I can drink a little bit of and really enjoy. But if I had more than two, three ounces of it, I'd be like, fuck, this is way too much. It is a dessert. It's absolutely a dessert. And you really should treat it like a port or a dessert, something you're going to drink a couple of ounces of. And that's it. It also wants your throat a lot. I don't know. What's the... A.B.B. on this? It doesn't say. It doesn't say what the A.B.B. is. It has to be pretty high. Yeah. I'm imagining 10 or more maybe. It's probably 10, 11. This is what I imagine those airport candies taste like. Actually, it might be... Exactly what I just said a while ago. Well, I know, but I haven't had them and that you describe them to me. So this is what my brain thinks those tastes like. It's kind of like that, but with less of that multi-chocolate. Okay. What I was going to say, because I do get a little bit of roast, like a touch of toasted coffee. And I think that's just from the malt. Yes. This might actually be 15%. Really? Yeah. There's some around there. Has it perfect that I was supposed to do? I would want to eat this with just fruit. Just fruit. Just fruit. Okay. Maybe some cheese. Oh, cheese would be great. I mean, it depends on the cheese. I need something bitter to balance this out. I'm getting some great cherry nuances and you get some of those fantastic style flavors. You get them glasses, a lot of coffee, but I just can't get past that cloying sweetness. For me, this is borderline diabetes. Oh, it is. I don't even know if I can finish this glass because it's so fucking sweet. It certainly is. It's good in very small doses. That's how I feel about it. It needs some kind of balance, whether that comes from... I need a shot of espresso to balance this out. Oh, my God. Yes. Oh, God. Yeah. Yeah. If you pour a little bit of this into coffee, that would be amazing. Hello. Good morning. I would be so happy every single day and I would... You know what I have downstairs is some of that mocha, Camille and cold brew. I quit the cold brew. You can't put me back on that. It's gonna ruin my life. Okay. Never mind. I don't have that, but you, dude. I do have some Camille and cold brew downstairs. Oh, yes. This is a closer year's earmuffs. If you put just about an ounce of that into this, I think it would be amazing. Yeah. Let's spike this later. Okay. We're gonna have to spike this. I'm gonna save the rest of what I have in my glass. Anastasia is looking at me like Gizmo wants to eat after midnight. You okay? I think she might end up having some. We're not gonna talk to you. It's okay. TV bed. Okay. Anastasia, thank you for being here. My precious. Is there anything else you guys want to say about this before I close this up? Ah, thanks for having us again. Oh, dude. Thanks for always playing with your real deal. This has been great, guys. I appreciate you guys being here and thank you for bringing this beer. This beer wouldn't have been here if it wasn't for you. Oh, talk, dude. Well, you asked me like, what should I bring this or this? And I'm like, I haven't had that, so let's do this. And I'm kind of glad that I had this. I mean, even though it is far more sweet than I want in any real significant volume, I'm really enjoying what I'm tasting and I can't wait to see what it tastes like with some cold brew. I'm gonna go ahead and say it's better than the brewery. What? What? Did you see it's better than the brewery? OK. Well, it depends on the thing. Well, I'm talking about in terms of their bigger, sweeter, and sure, this has given me some diabetes mouth. Yeah. And my heart is beating all funny. It's just more nuanced. I know it's sweet, but it's more complex. It's not just Wilford Brimley jizzing into my glass. Oh, great. Which has never happened to me before anything, guys, whatever, let's not talk about it. I mean, anastician has all these cocoon posters up on her wall at home and you guys are all too young for cocoon. Fuck all y'alls. Anyway. You know what? Fuck you. That was your help, Mexico. I saw it in Spanish. Yeah. Yeah. It's called cocoon. Something like that. It's so awkward. Good night. What? I don't know. Oh, God, he's dying. Hey, guys, so the night kept on going on and people kept on drinking. We got a little bit fucked up, a little bit wasted and we recorded one more segment here at the end. It's not very good. Everybody's really fucking drunk and there are a couple of people who are very fucking stupid. I'm just, like I said, going to put it out there and if you enjoy listening to it, great. If you don't, I don't blame you. It's not good. It is not good. I was listening to it while I was editing it and I just, I didn't know what to do. I was like, what the fuck should I just put this up there? I mean, there's four good beers that we talk about, but we're not making very much sense and everybody's really distracted and wasted and I don't know. There's a few moments that I think are worth listening to, you know, Bill being distracted by Optimus Prime for fucking some reason. I don't know, because he's 87 years old and he's never seen a robot in just a couple of other places where people break into uncontrollable fits of laughter, you know, I don't know. I hope you guys like it, here you go. Okay, so it's like one in the morning and we're kind of winding down and what better way to wind down than with six really awesome people? Awesome is a very relative term. And we have four really great beers. Great is not a relative term, unlike the word awesome when describing these last six people. Well put, you know, that's smooth. Keep going. Okay. I'm John Ruby on with me. I have Bill. Bill what? Just Bill. I mean, I referred to Bill. You know, you don't give me last name when you talk about me in all these episodes. No, I talk to you. I talk about you all the time. Like I've mentioned. Right. But do you use the last name? Yeah, I see Bill Brink. Okay. I'm Bill Brink. How you doing? What's your cost? Like that's your full name. When I mention you. Oh, right. So Bill Brink is here. We also have with us. The professor. Anastasia the cat's pajamas, the professor Kelly. Good to have you back. Damn. I was just here. Good to have you. This is radio. You should go to edit. It'll make you sound like months ago. I'm trying to make a show. How you doing? You good? Yeah. So this is the real reality at one and also in the fourth chair. Miguel. Miguel. Miguel. How do you say it in real life? When I talk to white people, I say Miguel. Okay. There's probably more white people than brown people. Yeah. What's your name? This is for me. Miguel. So we're talking. Miguel. Yeah. Miguel the Luna. Oh, she's here. What I brought. Okay. Bill. Bill is looking at bottles of tea and credit for shit that he has known going on. Wow. Bill, I appreciate your gumption. I was just checking to see because I got right around. You got to around? You said it. Anyway, as you can tell, we've had a lot to drink all night and we're all very tired, but fuck. There are four beers that we have to drink left and the first beer that we're drinking is what? Anastasia, give it to us. Hair of the dog, Fred, Golden Special Ale. Bad 54. 10%. Bad 54 from 2004. Nice. Oh, shit. 2004. Yes. Wow. Where'd you get this? You just brought a bunch of dead guy beers. I do. Goddamn it. Oh, man. Why miss Walt? Walt was a fucking good friend, but doesn't make this not dead guy do you? Do you see why we can't take Bill anywhere nice? Like, do you see? What? Is this a nice place? Yeah, exactly. No, this is not a nice place. It's surrounded by like comic books and an optimist prime statue. Exactly. Yeah, exactly. I got both. And they're on behind me. There are three Mexicans in this room. Anyway, so look at this. I'll get to this for you. Hair of the dog, Fred. And it's Filipino. I mean, you know, hair of the dog. We're looking at hair of the dog, Fred, and it looks like a golden, it's a little bit muddy. It's hard not to get the jugs in this one. No, that's fine. It's like pepper in there. Yeah. It's like a muddy golden with a lot of particulate matter. Check your bits. This is sort of stayed upright. It's funny, bro. Bill. Yeah. Can we take away his talking privileges? I was just talking. No, that's fine. It's fine. Oh. And it's really hazy. Like this muddy golden thing is really hazy. And it's got a very slight bit of head up on the top. Smells pretty good, though. Why do I smell chocolate? Because it smells like chocolate. It is have a little chocolate nose to it. It smells like an old ale. It smells like an old ale that's got a bit of a chocolatey quality to it. Lots of caramel, lots of pear, like fermented pear and maybe some pineapple. I don't know. Maybe some citrus also. I just smell chocolate over berry out for some weird reason. Wow. I don't sense to smell. I have to remain silent through this whole... Bill. But you're not being silent. You're just talking over everything. What's he doing? You hear me when I turn my head this way. So, again, Bill Brink doesn't have a sense of smell or a sense of not talking. I have to be on a show. The pictures are just so weighty for something to just, why don't you go bleed on something? It's an interesting nose. It's definitely an old ale. I mean, it definitely smells like an old ale. But as far as what makes this unique, there's a slight bit of an apple quality, maybe a grapiness. There's a lot of fruity stuff going on here. I don't know. I kind of have to taste it to get any further into this. Thank God. Just like dusty baker's chocolate spinkled over old books. I do get the books. I understand that. I should say bittersweet, though the chocolate comes from this bittersweet note kind of in the back. Some of that oxidation. Yeah. Yeah, I think that's what I'm getting now. You blend that in with date. Yeah. There's no real sharpness to it at all, but then again, it's nine years old. So that's a good point. Ry malt. Mm. Ry? Wow. Damn. I don't get any rye out of this at all. But I do get a spiciness. Well, maybe that's, yeah. Like a spicy earthiness. And a lot of people when we talk about rye, they think about the other things that go along with rye bread, but rye by itself, it's kind of a neutral earthy thing as is a woodiness to rye also and a bit of a spiciness, like a bit of a pepper quality. I do get it at the end. Yeah. That's a damn pretty impressive for a 12 ounce bottle after nine years. How old is it? It's held up like crazy. I mean, I don't get any oxidation. Really? I mean, there's a little bit of oxidation there. Professor ABV. I mean, you're holding the body. I thought you looked at it already. He's blind. He's like 25,000 years old. You get to spec, so you read it from here. 25. Do I need to read this? I can't. You can't? I'm gonna have to read. You guys are the most useless group of people ever. Give it to me. Jesus. It's 10 percent. It is 10 percent. Like, does that involve-- You said it twice with age? I mean-- Oh, my God. This is the word. I hate everybody. For those of you who've stuck around this long, I apologize wholeheartedly for all of this nonsense. I'm gonna edit the fuck out of this. Fuck you. I'm gonna do your Voltron. Then I get chocolate from this. I mean, I get chocolate too. Dude! Shut the fuck up! Put the Optimus Prime down. I'm gonna talk to him. I'm sorry. We're trying to do a show. Oh, my God. How much is that? And you're-- It's heavy. That's a fucking $100 Optimus Prime. Oh, okay. Stop fucking with my shit. How did you get that, buddy? There's this crang. I know Bill is laughing so hard. He's about to crang. Oh, man. Can we talk to him about heroin on the front? Yeah, it's a lot of people. It's a lot of people. It's a lot of people. Yeah, it's a lot of people. It's not that you're so-- We got raises. We got oxidation. Chocolate. Bring it on the next beer. I mean, we're done with here. Oh, God. There you go. Oh, God. Oh, God. It's very the dry and a stringent in my mouth, kind of like a terrible-- I didn't understand. That's a sort of saying. Which is why I didn't get any. No, you're right. No, you're right. You're right. This must be what Bill's mouth tastes like all the time, just dry and old. And full of alcohol. You can just like mummy mouth. [LAUGHTER] God damn it. I'm going to creep down though. I'm about to get real mean. [LAUGHTER] It's OK. You'll be fine. Please don't. I'll be fine. Bill has been asking me for a year. Hey, why haven't you had me back on? [LAUGHTER] This is why. [LAUGHTER] What? You play with Optimus Prime while I'm here. [LAUGHTER] Focus. I thought it was Optimus Prime. I thought he was Voltron. That doesn't make you any better or worse. Let me get some more. Yeah. Oh, you thought it was Voltron. That's a good point. You should play with that then. [LAUGHTER] Fuck you. [LAUGHTER] I'm just going to drink this bourbon Fred. [INTERPOSING VOICES] Yeah, Fred was delicious. We're going to move on to bourbon Fred. Yes, please. So all four of these beers are from Hair of the Dog. And bourbon Fred is one that I've had before, but we have never had on the show. And it was delicious last time I had it. Oh, this is bottle. This bottle? 2012. Yeah. 2012. Isn't this still a brewery of essentially like three guys? It's a small brewery. And they only make with the exception of some of the really special bottles, barley wines and old ales. This is 12% by volume? 12% Jesus. Belgian candy sugar, aged at least 18 months in oak bourbon barrels. 18 luts? Wow. That's a long one. So this looks a little bit muddier than the last one. I mean, I'm checking it out. And it's got that golden hue, but it's kind of... [LAUGHTER] [INAUDIBLE] This is kind of angling to this muddier golden brown color almost. I don't see as many dregs in this one as the last one. I tried harder. This would do you a chicken. [LAUGHTER] No, you did a good job, Anastasia. The head is really like iridescent. Oh my god, it's beautiful. Yeah, it's really bright. It's like diamond flecks in the head. That smells fucking great. It smells like bourbon and cyanide. Bourbon and mealy pears. Jordan almonds. Oh, yeah. Oh, shit, right? Oh, shit, right? Cyanide. I thought that was how to die. Carl Chestman. Sniff the ear and leaves the brain. Yeah, you definitely get the barrel in there. Yeah, you do get the barrel. Creamy vanilla. Yeah, and there's, I don't know, like a creamy peach or something as well. I mean, there's a creaminess to it that I can't really put my finger on. But it's like a creamy fruit that goes along with that bourbon barrel. What? I'm talking. Bill. Sorry. You're on a show. You're not supposed to stop in other people. I'm talking. When did you get this? You suck at this so much. What did you do? What did you get? The Alzheimer's. We didn't just start talking to phantoms. Yes, it went to sure as well. [LAUGHTER] [INTERPOSING VOICES] 20 was on a microphone earlier. Don't you just be like, I've got to see up here for you to hear me on the microphone. I figure if I'm over here and go, no. I say if you're away from the microphone, you start talking and you're still like you're in a hole. So you're still like an old man in a hole talking to ghosts. [LAUGHTER] These microphones are excited. How many channels is this again? Let's just turn him off. Why are we talking about tech? Like, shut up. Do a show. Oh, god. I'm not editing any of this out. Oh, my god. So smelling this. I'm like, it's burning my nose hair. Is that what you're smelling? Like, I'm over here talking about that. [LAUGHTER] I do smell more alcohol on the nose here. Yeah. Hot baggy. Not as much. That is a hot, hot alcoholic baggy. It kind of is. It's like the first thing that hits me is, wow, that's only 12%. Yeah, right. It comes off like 15, 16. That's a heavy, hot beer. It's not very heavy. It's kind of thick in the mouth feel, but it doesn't weigh. It's heavy with alcohol is what I meant. I'm sorry. Yeah. That's probably the wrong word to use. But it's definitely brimming with alcohol. It's definitely warming me up. The sugar. The sugar has got an immense amount of unfermented sugars in it. But it's still delicious. Yeah. It's still good. But I don't think I like this more than bread, just regular bread. I mean, it's a little too much alcohol and too much sugar. Sugar. It's over the top. Yeah. Would you drink 12 ounces of this? No. No, I don't think it would. Would you? I probably would. I'm an alcoholic. Yeah. I think you just have a sweet tooth. Would you drink 12 ounces of it? No. And he was like, can I have the rest? I will drink. What, I think it's kind of hard to compare the two since the regular fred was, what, nine years old? Yeah. Nine years old. This is one year old. It must have gone through a whole hell lot more to get all the way to 12%. But I do have to say that nine year old fred held up like fucking amazeballs. Right. So I feel like bourbon fred would hold up like amazeballs. Probably get better, probably almost be better in nine years than it is now. Definitely. I mean, even ages as well as that fred did in nine years? Yeah. I can see that. Absolutely. But if you told me that fred was six months old, I believe do. Well, I wonder if they pass your eyes. These are all bottle condition. They're no bottle conditioning, all of their beers that go into bottles. Huh. Either way. I mean, it's impressive. Everything that I've had from Hair of the Dog has been absolutely impressive, including this bourbon fred. I mean, for as alcoholic and as sweet as it is, it's still a pretty balanced beer. I agree. Like it's still decently drinkable. It's given me the sugar sweats. Sure. Yeah. It's way too sweet. I enjoy it. I'm not disliking it so much. But it's not something I could drink more than a few ounces of. Well, speak volumes. That speak volumes. I finished mine. I mean, I didn't dump it. I didn't want to get rid of it early. It gets hotter as it gets warmer. It's like doing a shot of bourbon. Are you okay? Yeah. But I mean, that's where you're at home. That's where you're at home. It's doing shots of bourbon. It's sweeter than that. I don't just shoot bourbon all the time at home. I've seen you. Some of the times, you probably shouldn't look at my trash right now. Is it just bourbon bottles? It's just bourbon bottles. Oh, God. You wine bottle. Hey, it was Christmas. I got to do something. Well, you got me here. So, you know, it's bitch of me. You got this. No! No! That was worth having you on. That whip there. Sorry, Bill. Drink it. I'm going to drink it. It was drinking water and it spit it all back up and everything on it. I'm going to drink it. It was drinking water and it spit it all back up and everything on it. I'm going to drink it. I'm going to drink it. I'm going to drink it. I'm going to drink it. I'm going to drink it. It was drinking water and it spit it all back up and everything on it. I'm going to drink it. 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