Episode 89 of the purest podcast recorded on December 5th 2013 that crafty goose Hey Ruby up. Yeah, who's your favorite goose mother goose. I like the top gun goose Oh dude. I forgot about top goose. What about you Mike? You have a favorite goose? I know wait cooked one I cooked goose. Yes. Hey, it's your favorite goose. It sounds like you said goose and I was like, well Yeah, it's all gone. I like the one that goes in the mouth That's always a good one whether that's the cooked goose or the golden goose or you know the goose island Do I forgot about the golden goose too? Too bad mine. God damn it. Okay. Well, we're doing a goose island show. It's not a full-on goose island show It's just some of their vintage series of beers. We're doing Pepa Niro Matilda Hallelujah, I think that's how you pronounce it. Hallelujah. Juliet, Parajaka and Lolita We're doing this just because hey, they're in the store right now like all of those are in store right now I know there's a little bit of weirdness about goose island being owned by anheuser bush now when whether that's craft or crafty But I don't really care. I still like their beer as long as it tastes good, man. That's what I care about Yeah, so we're not really gonna get into those politics or are we why the fuck not goddamn it? Okay, I'm John Rubio and with me today grant Davis How are you grant? I'm excited me too because I really enjoyed goose island beers Yeah, I'm really happy to have you back from last week because you were gone. I don't know you think you're Thanksgiving stuff. Yeah Oh, I thought your face had blown off from those chili pepper beers I was just sitting in the toilet using the toilet. You seemed really sad. It was miserable. I I'm wondering how that turned out. I guess I could listen to the episode Yeah worked out. It's good. Despite me just cutting out. Yes. Also with us. Anastasia the golden goose Kelly Are you the golden goose? Yeah, ask me how I'm feeling though. How are you feeling? I've got goosebumps She's feeling a bit peckish. I hate you so much. Wow I'm glad you're okay. I guess Mike Mike Lambert. Yes You know his brain shorts are getting for a second what I didn't say and in our fourth chair Yeah, I was like hey Mike and he's like my glambert. Yes How are you? I'm good. I actually got some sleep last night actually. Well good. Which is fantastic What is this sleepy speaker? You know, it's one of those things that you get when uh, you don't have a baby right that Sounds amazing exactly that. Mike has a baby and it's called alcohol I'm a giggling alcoholic. Aren't we all anyway? Um, we're not really alcoholics. We're just raining. We just play what on a podcast right and on this podcast we read emails do we Oh god, it's us emails. That's a terrible This whole intro is golden right now. I know it's just so fucking low energy We got three emails we want to get through and the first one here says hey beerists How would you guys feel about doing a benchmark beer's show six or seven or ten different styles of beer each represented by one brew The four of you can agree on Do I get to kill everybody that the four left is just my personality? Maybe he says no rankings necessary. I and for that matter other listeners would appreciate hearing your standards that rank above others So uh, he's asking for you know, what our best representative for styles are I guess I think we should do that during march madness march madness We should have a bracket style drink of thong where we just have all these different categories And we rate them down and then pair them off and then pair them down and pair them down Okay, we have the one ultimate beer. We or maybe ultimate beer from each other. Yeah, okay, uh, we'll figure something out in march Okay, so the next thing He says about that for a while he says also how about an last year's beer show You've been there finding that bottle of beer that disappeared off the shelves months ago And you find it dust covered on the bottom corner of a shelf in the darkness I nominate old stock 2012, which is drinking great right now What maybe like if we go to this store and find old beers and drink those? I think he's drunk Yeah, this guy's way what about like a renegade, um, episode where we sneak into a place and try and drink the beer on premises It sounds like a great Yeah, we'll secretly huddle down in the corner and rate it all of our fucking equipment into the store Uh, one last thing whatever happened to that session beer show Thanks for taking my email harris and edelman. We decide we like beers. I have a lot of alcohol Yeah Well, I don't know. I mean there's a bunch of session beers but a lot of them that I'd like to do on the show We don't get in this state. That's true. So I want to do a session beer show. I would love to do a session beer It's also cold as fuck. It is cold as fuck. So we'll probably get to that in the spring some point Yeah, maybe around march madness when we do the uh benchmark thing Yeah, if we get around to doing that, uh, send me another email in march and maybe we'll do it Thanks harris and we love you The next one says hey beerists. How are you? I'm fine. Thanks Recently, I got myself a keg grater for home use and i've come to a dilemma as to what to christen it with It all boils down to what can I stand to have two and a half cases of on one hand a nice dark beer I know wouldn't degrade as much and in the time it takes for me and my friends to drink it But it will also take a long time and I feel I'd get fatigued from something so heavy On the other hand a nice light hoppy beer would be easy to drink But I might get fatigued from that as well though more importantly the flavor would start to degrade over time So what kind of beer would you recommend that you think would work jake jonston p.s triple threat? Yeah, he sent a donation whiskey and rated us on it. Oh nice. Yeah, super fucking cool. Thanks jake Sorry, I got excited. I think you should put whiskey in that keg grater keg whisk is terrible idea So for me, I I own a keg grater and uh the only thing that i've ever put through it are local beers That's been the focus for me. I want something that's fresh great to drink right now Uh, that's what I would recommend the first beer that I put through it ever was five on two pecan porter Okay, and you know you get a little fatigue at the end of it But uh you just get a lot of friends to come over and fill up growlers and the stuff that you can't finish and you'll be fine Yeah, another thing you can do is uh get like three other friends and split a keg and kind of decide as a group what to get Exactly. Yeah, and then you always have other people to drink it with shit Just get a slim keg and plow through it real quick in an evening. That's a good idea too I would just say get whatever beer you like and can drink a lot of that's also a very good idea I mean, yeah, I would say like a low abv easy drinking every day beer I mean that's something that's gonna last a few weeks a couple of weeks. It's not gonna degrade that much in that much time That's true. Yeah, it's an the keg grater and you got a co2 going through it. It's not gonna be that bad man Just get whatever you want. Yeah, live your life man. Goddamn it. Why are you asking us questions? Drink thanks for being a triple third. Thanks. Thanks, jake The final email says beerists. I'm making a trip to chicago on december 18th And I believe some of the crew have made a trip to chicago in 2012. That's me and anesthesia actually I also want this year She went this year too. Yeah Any beer places you can recommend either brew pubs breweries that sell their products on location or amazing beer shops that stock rare bottles Or even some things that are specific to only the midwest and chicago area like three floyds I'm sending this and hopefully it makes an all into the show to get answered for anybody else that might make a holiday trip to chicago Like I am and is interested in your recommendations Thank you for any help that you can provide and happy holidays from columbus ohio sincerely michael mareno Thanks michael he gets there on december 18th. Yes episodes coming out what december 25th? No, he's coming I checked the dates when I went to chicago. Yeah, I was Over a year ago, and I really enjoyed going to the local option. That was a really cool bar that anesthesia and I went to I also Really enjoyed west lake view liquors. They had a great selection of beer It's a bottle shop. Yeah, it's a bottle shop and uh chris quinn's bottle shop has also opened the beer temple And i've heard lots of great things about it and chris is an amazing guy He's a sister-owned Knows his beer he hand dates all the bottles when he comes in and there's wow There's uv shielding and all the lights and windows so you're never going to get a skunked bottle of beer from there That's badass. Yeah super fucking cool and anastasia likes it dirty. So uh delilas Super fucking awesome little divey shitty bar, but it has an awesome selection of Whiskeys and burbins and scotches. It has an awesome Selection of vintage craft beer that you can purchase for on-site consumption or for takeaway Yeah, we actually popped into delilas in our trip too, right? Yes, that was a badass little joint And then I went back like three times the last time I went Ended up finding a bottle of like 2006 oak aged yeti Oh wow kick ass like 15 bucks and drank it there and it was super awesome I also recommend north down cafe and like taproom. It's a little it's a cool little bar I think it's kind of newer, but they have a lot of really good beer a lot of really good food And they were super awesome when we went to chicago. They're really nice people Yeah, and you know chicago's really close by a lot of really great breweries too Half acre. Yeah, go to half acre. Oh my god half acres. So good. It's really fucking small But super tasty. Yeah, visit half acres. See if you can visit pipe works also. Oh, yeah, you can visit I mean you're right by three floyds also. I mean, it's 20 minutes from the south eastern corner of chicago So make the trip the monster in diana go to three floyds. You're gonna fucking love it We went there like three times when we're in chicago Nucalaris is about two hours dry about a chicago. Yeah, about two and a half something like that The weather might be a little tricky depending. I don't know what snow is like. Yeah, that's true revolution brew Oh revolution brewing. Yeah, floss more station is out there too. Yes Oh, that's right. I've heard a lot of good things about both of those places. I never went Unfortunately, that only had so much time kumas corner is great for burgers. Oh, I heard about that Yeah, yeah, we also went and ate pizza at p quads, which was delicious Yeah, I mean there's lots of choices if you ever if you wanted you could actually look and post the question on beer advocate They have Some forums they have them like separated out by region. So like the midwest forum or yeah Yeah, there's a midwest forum. You could go in there and put the question Hey, make some recommendations for me and somebody will point you to a thread where they've already answered it So that's another good way to do it. Nice. Sweet. Thanks michael morano If any of you want to send an email do it at info at the beerus.com. We love reading them We also have some itunes shoutouts to give and what these guys did really fucking helpful for the show Is you go into the itunes music store do a search for the beerists leave a five star rating and write a review for us And when you do that we can see your name when you write that review with words We can see your name and i'll thank you for it on the show like these guys Dan's in his 20s says that he just recently found our podcast and loves the format opinions and the beers we've covered thanks dans Ben calziki loves going down on dudes No, that is this ben calziki loves going down the list and finding beers and shows about what he's interested in here in our opinions He's currently listening to us complaining about how awful the label on ba bores is and he could not be more empathetic because it's true Man, their labels suck. They haven't seen a wire bocker labels. They've gotten better Not by much, but did you see the fucking old labels? Holy shit. Those were terrible. Yeah. No, they both went to the same school You know wire bocker and uh hop and frog kzubot picked this up off a reddit and instantly fell in love with how the first half is always Thoughtful and informative and the second half descends into drunken shenanigans. Yeah, well, I mean that happens Thank you kzubot and thanks all of you guys for doing that for us. It really helps a show Thanks guys, and we got a few donations. Yes, we got a donation from jacob jonston Thank you jacob so much. It's so awesome Ashkan Abu Sayedi sent us another five bucks. You know he put in a recurring donation for five bucks a month That's badass. Yeah super fucking cool. So this is the second time. It's hit andy hampton also did the same thing Nice. So andy hampton is also setting this a recurring monthly donation. That's super fucking cool That's really helpful guys. Thank you. Yeah, and you could do that on paypal You know it you could either send a donation by paypal in rubio at john rubio.com Or on the beerists.com on the left hand side of the page is a paypal donate link click it and Kick us some money. It really helps us out for shows especially like this because these beers cost us a fuck ton of money Let's get to our beers. Yes The first beer for this episode is pepa niro. It's a belgian style farmhouse ale 6.4 per cent abv 30 ibu's and it's a year-round offering available in bottles and on draft and it's hopped with pilgrim and saz The malts are pilsner rye crystal rye and black malt and pebineer is a farmhouse ale brewed with black pepper corns Ideal for pairing with grilled meats and roasted vegetables according to goose island who is owned by an hezer bush I'll just throw that And this beer actually got a gold in the world beer championships in 2011 in the sazon category Did they sell out? Hey, yeah, let's address the politics just for a fucking second Fucking thirsty. I wanted you could goddamn beer. No, there's so many people that fucking complain about like oh They sold out to him. Bev and like god damn it as long as they're making tasty beers who the fuck gives a shit If they're making awesome stuff drink it and it's likely that um an hezer bush probably just bought them and said you guys are doing great Just keep doing what you're doing We just want some of the money off the top or they stuck their their hand up their ass And now they're like the puppet master and like are dictating no, but it is long as they're making good things They're making great beer. I'm really glad we covered this. Um, so this beer I was gonna add something okay. What are we gonna say? I was gonna say or maybe they wanted more people to experience their tasty product and and hezer bush gave them money to do that Okay. Yeah, there's a lot of options and thanks guys for chiming in This is a dark brown beer. I don't know if you get some highlights when you hold it up to the light for sure Ruby on the top Yeah, when you're holding it up to the light it almost looks like cola Right, it looks like it would be clear if it wasn't so densely dark Right, and it's got a nice little bit of head off white very foamy sticking around. Yeah, that smells delicious So you get those black pepper corns you also get a little bit of a roasted malt character But then I also get baby's breath Right, and the first thing I get is like roasted chocolate right roasted cacao nibs Little bit of turbinata sugar. Yeah, there's some peppery quality there too get some lemony vanilla you notes Caramize me of those those lemon cookies. I definitely get a pumpernickel rye. Yeah, I also get a pilsner malt Yeah, it's really lightly there isn't it. It's not being blown over by the the roast It smells delicious. I know it's almost biscuity as well. Yeah, it is. It smells like maybe a bread pudding Okay, it's like biscotti like a pepperage farm. Yeah, smells really good. I really like that pretty chalkyness there It's not really chalky. Chalky is a bad way to describe it. Well, I definitely get what you're saying There's something dusty or yeasty. Yeah, yeah, I'm gonna taste this. Oh, I've been drinking this for like past 20 minutes Oh, man, they're having that dumb debate about juice island Ooh That's delicious burnt licorice Yes. Yeah, that's more like toasted star anise. Mm-hmm. Yeah, that's lightly there But it's upfront enough to where I tasted it immediately That's the first thing I tasted. Yeah, and I get chocolate. I get bready notes There's they say what was it? Was it black pepper corns? Yes, so you get that but I also get white pepper And I get a really good amount of roasty malt, right? Yeah, but it's not sweet. It's not really like a stout It's not anything like that. It's a very dry farmhouse beer. Mike so often gets white pepper in beers That I think he just carries around white pepper in his pocket. Yes, that's just more vlog He always has white pepper distracted in his mustache and he's I get some maybe rose petals or rose water Okay, okay. Yeah, just a little bit a little bit of rye bread too Which is kind of next to the star anise that nsh was talking about like it's distinctly bready Rye like bready note. Maybe like a really simple breakfast bread. Yeah, yeah It's just a bunch of weedy rye bread graininess and there's a slight tartness Yeah, that's a little bit of an acidity. Yeah on the back. That's nice It's like a meadow in the fall and there's crunchy leaves on the ground and there's a frozen river or creek somewhere And you don't know what lurks and there's a frozen homeless person Because it's called this fuck outside Did you have murdered him and puts him in the creek? I did not murder anybody. Well, we'll see I was exonerating and he took us all out there to show us the steadfast body and Poke it with a stick and then there was this pieding contest River phoenix died in the viper room and then we drank this beer Okay, I must have took the road less traveled then because y'all A different road you were there when Will Wheaton got the thing on his dick It's called foreskin you got a leech you're a scorpion or something So as soon as I said like a really simple breakfast bread I wanted to have A nice piece of toast. Oh my god. Do you want more bread with butter? Yeah, just go to a bakery and maybe like a really hardy But not too hard like nothing like a chili but a stew. Oh, yeah Like a beef stew or a beef or an yone. I mean that I've had a burger going And they're delicious Yeah, I don't know how to fucking say that. Yeah, I know what you're talking about I mean some some kind of thick hardy beef stew something kind of meaty to go with this nice Chocolatey or like a ooh Ooh like a coffee rubbed pork something. Oh, yeah like a grilled meat. So my grandmother And my father both make and I don't know if anybody else here is familiar with it Ruladen, basically, it's very thin It's very thin strips of beef Um That's slow roasted But it's it's what you do is you would take onions and garlic In the center of it and then cover it with salt pepper and this very savory seasoning called maggy It's just really awesome Hardy meat and potatoes kind of meal and it's nice salty savory and I feel like that would compliment this well Just something a little bit savory and salty. I want something salty with this. I do too. Definitely I could also see this going well with muscles. Oh enough. Okay about these muscles. I love your muscles I think you mainly loves your butt muscle. Yeah That's a tight sphincter. He's got a really weird chest where it's just one pack like with a nipple right in the middle So i've seen muscles done with like a tomato-y sauce and other ones done with white wine or a beer or things like that What do you think would go better? Um something a little bit more white wine-ish Okay, you know for some reason i'm just thinking about really spicy muscles with some kind of clear, you know, broth clear broth I think that would be really good with this. My shirt is no no. Oh shit. Oh fuck. Yeah. Is it the next beer time? God, I don't know man. I'm loving this. It's a lot of food descriptions. I don't know. I know We can go to the food just we can go to the next one too. I'm really inspired. I didn't even have to touch my boobs I mean, I don't want to pound this down quite yet. I'm just gonna keep drinking it while the next one is uh going Because this is fantastic, but then here's a great beer. Yeah, this is definitely a great example of like a dark say song Yeah, once you said you were gonna hold on to yours. I was like, wait, that is an option And mike is opening up the next one, which is matilda Matilda is a Belgian style pale ale. It's seven percent abv 26 I be used and it's a year-round offering available in bottles and on draft And by the way, the pepanero that we just drank was uh 12 ounce bottle and this Matilda is in a 750 or a 756 I think they offer both sizes for both of these. Okay, and this is hopped with super sterian sterian goldings and saus And the malter two-row caramel and they all see you some Belgian candy sugar Okay, so the main description was all flavor nuts, but i'm just going with the pairing that was on the description It pairs with many foods. It's spicy yeast flavor complements fresh mussels and contrasts rich pork belly That sounds delicious. You guys were one beer off on your muscle thing. I know And this uh won a gold in the jbf in 2005 Belgian french style ale And the world beer cup it took a silver in 2006 and 2008 and at the world beer championships It took gold Belgian style amber ale. I have fond memories of this beer because when we went to uh A little place called vegas to win a podcast award last year. Yeah, this was our jam We we yeah, we uh went to spago woofking pucks place and they had this on tap Fuck yeah, we went through a couple of those wait what you guys went to vegas. Yeah last year. It's great But I why do you weren't really a full-time. Yeah, we didn't we don't like you that You guys you dicks I brought you some wolf gang punk and It's the best album ever And I ate it on the way. Hey, hey, my mom always needs help cleaning Wait, like her pipes. What are you talking? Probably. Oh, she lives in vegas. I'm sorry. Yes. Oh my god Yeah, I was like wait you can just offer your mom's pussy to mic Wait, is that what just happened? Actually and didn't reference that your mom lives there. It's really weird. Yeah, let's get back to this uh matilda Which is this beer that we're trying? I thought I was going to go there and clean It's a copper. It's slightly hazy No, I don't think it's that copper. It's kind of strawberry Yeah, it's like a strawberry blonde Yeah, golden copper. Yeah, goldany and purple again And they're kind of a great head. Yeah, really nice head I got about third of the fingers have worth of head, but it's all very smooth and delicious. Okay. Oh, it smells so good You definitely get bratanna maya seeds right off the top kind of dry. I get a little bit of funk Yeah, a little bit of funk and get a little bit of peach Yeah, a little bit of melon. Yeah, definitely a good bit of melon Something that's a little milky too like there's a slightly creamy quality Sure, but a little bit creamier than that a nice peppery note and a little bit of uh, hey, okay, a little bit of hey Feel like anesthesia made that joke a while back. Yeah, I've been banned from certain jokes and it pains me Yeah, I try to put an upper limit on the amount of times you say dick and during an episode I've gotten better at that. You guys say dick more than I do. Yeah Now we do which is great A lot of bunch of dicks. Oh, there's that's one But it's plural so it counts as two that was two because I said it before I said it We should have an anesthesia bearish drinking game. No, no, no, let's not do that Let's get back to describing how this smells apricot a little bit. Yeah apricot. Yeah, that's really good I mean this this smells yum-town lemon zest There's a little bit of like a sourdough bready Quality to it too. Yeah, just a very slight bit of that And something that smells a little like an apple fritter for some reason white flesh pea juice Hell yeah, there's definitely a perfuming thing going on here That's what i was just thinking and floral kind of like uh some lotiony lavender or something Right, okay. Yeah, I just tasted it and I taste a little bit of that sort of thing and rose hip And that's oh wow interesting because I've never really tasted that in this beer before a lot of rose hip Wow So right off the bat, it's like a funky peach or a funky apricot, right? Then it kind of blends into these really floral notes like lavender and rose hips And there's a slight bit of funk a little bit of earthiness some pepper spice And then it just kind of smooths out. The whole thing is so soft and delicate It washes over my mouth like a pillow just caressing the top of my mouth. It's really sensual Yeah, and it starts out just a little bit carbonated like a little bit prickly But then it just smooths out just it's really soft. Yeah, this is awesome. It's like dehydrated fruit Mm-hmm. It's got that kind of sweetness, but it's like when you dehydrate fruit yourself Right and it brings out a lot of the earthy qualities of the fruit also Now that you're mentioning dehydrated fruit, I get dehydrated coconut. Oh, yeah, okay And maybe something like a sunflower seed like okay husked out already. Mm-hmm. Yeah This is really good and it's a lot more floral than I remember it being I haven't had this I think since we had it in spago last year So I don't really remember it being quite this floral and delicious Yeah, the I think this beer kind of goes through a transformation as you drunk it because it starts off So soft and nuanced, but it seems to build up for me And I can't remember this from yeah when we were there in vegas drinking it It kind of builds up a little bit more of an intensity like the farmhouse flavors Start coating my tongue and taking a little bit more dominance as it goes along. Not that's bad No, it's nice. It's just goes through a little bit of a drink and it's getting a little bit woodier and spicier too Yeah, I get turbin' out of sugar or like sugar in the raw. Yeah. Yeah whoever said dehydrated fruit That was great. I was going to stage it. Yeah, good call. Yeah, she nailed it. Mm-hmm. Man. This is fucking delicious It is. It's a really great beer People can keep hating them and not buying any of these beers because that just means it'll be on the shelves for me to buy You know, I mean, I've heard a lot of people are like, oh, no goose island sold out and those fuckers were the ones who were in line Really? For the fucking uh, for the verbatim countest out fuckers. I've never heard anyone complain I didn't I was completely unaware of this controversy I don't want to get into this. I don't want to get into this Budweiser isn't this the type of show where you get into this? Budweiser Budweiser is really really aggressive with shelf space shelf space and tap space, right? They flex their fucking muscle at retailers and end up taking up all the space that would go to actual small craft beers So this is their way of flooding the market This is their way of pushing out other beers and taking up more real estate on the shelf Hey, it's capitalism, baby. Yeah, I mean, yeah, I have a good beer and I don't know if I care You know, I'm not sure. I'm not sure I really don't I haven't given it enough thought because there are pluses and there are fucking minuses Pluses are that now you have a really really great line of beer that's going out everywhere And a lot of them are great on ramps for other people to get into craft beer and when they start digging deeper They start getting into the smaller craft breweries. I think that's a very big plus Minuses. Yeah, and there's a bush sucks their assholes You know, but I mean these are all beers from after the acquisition and they're still fantastic and they're still fantastic And that was that was a big thing Or just like a lot of people's worries were what's gonna happen to the beer? Right having tasted the latest bourbon county stout, which is the one that I was most worried about there hasn't been a change It's excellent. It's delicious. Yeah, if you guys knows Improvement in their quality their consistency. They were always a very consistent company Yeah, so there wasn't anything to I know like a lot of craft beer You can't compare it to the big ones who they're always consistent, right? It was a very strategic move on and hyzer bushes part to pick up this brewery It was already solid. It already had a reputation for being amazing. It was a darling of the craft beer community It was yeah And now all the beer snobs turn their backs on it because it's sold out well some of them do Yeah, and you know we're seeing that with a boulevard now That they got bought by dooville heard about that just happened. Yeah, just happened a like a month ago So fucking love dooville. Yeah, dooville's great. Do you think that's a good thing in the beer community for them to It's kind of like a hipster quality I think about beer that you wanted to remain floundering and not side with a bigger company I don't know it really depends on what the bigger company does with it eventually Yeah, it just takes it and then liquidates it because moving it out of competition Yeah, it means a different thing if you see what happens like in tech in that sector That happens all the time that happens all the time you have a big company buy up a small company and sometimes it goes great And sometimes the product goes to shit If the big company isn't making a lot of money off of it But this is probably gonna be a bit different because craft beer is gaining a giant amount of market share While the big brewers are losing a lot of market share very quickly So I don't know I mean I think it's in their big brewery's best interest to keep acquiring the smaller companies For better or for worse and keeping the quality up like that's in the best Something they can offer to the smaller companies like hey We can help you with your system production make sure everything's humming along fine We have the big money to back you and you guys just have more room to experiment So in a way it could be good. I mean, I don't know Maybe one of these days we'll have an extra where there's a debate and we'll bring up in a bunch of our friends on either side And she's fucking hash it out. Yeah, we've got We've got a lot of people that would do pretty well on either side We can actually just bring in Bill Brink and Brian Mayola Oh, I was just thinking that that was those are the two people that immediately came to mind And then a half hour A half hour in to throw knives into the table And go go Anyway, this Matilda is delicious. I mean, it's awesome. This is a great beer Yeah, and it's super approachable too It's one of these that I could hand to most anybody and they'd probably enjoy it To their credit they released it at a time when the bread is actually doing a really nice job It's it's not band 80 It's as grant pointed out you get those pepper notes This is really solid And I'd really actually love to see what this does with like maybe just one year And actually on the website it says that this will develop in the bottle over five years Oh, wow, so they put a five-year benchmark on it. Yeah, okay I think for most of the vintage series stuff they say we'll develop in the bottle for up to five years Yes, it does say that for most of them except for I think pepper Nero didn't say that You know, I don't think I would do this bottle for five years I think about a year year and a half would probably be the the upper threshold for me just to see where it goes We've had pepper Nero. That's about two years old. Yeah, that's right. And it was good Yeah, it thinned out a bit, but it was pretty still pretty good This actually right on the bottle it says we'll develop for up to five years And I'd like to see what it does sure I'm curious too because I find that like even now as it's warmed up Not that that's a factor in aging It's lost a bit of its tartness. I kind of wish that would have stayed a little bit more Maybe it was tied a little bit more to the carbonation I still like this beer as much as I did when it was cold Sorry, I get a teeny little bit of pineapple. Yes, absolutely interesting Now that it's warmed up, I was going to say the fruit notes have really started to take over quite a bit Yeah, but also a lot more of that spiciness too I'd really like to try this with a pastrami sandwich. Oh, fuck yeah Really? I'd really like to try this with a rubin or something like that. That would be amazing I mean, this is a good food beer almost Almost anything that you put up with it. It's gonna go in some way or another. You know, they mentioned fresh first two beers Yeah, food beers. They mentioned this would compliment fresh mussels and pork belly Yes, what I would do is I would use this as the as the brazing beer Oh, yeah For the pork belly or the the broth for the mussels. I think it would go fucking perfect with either one of those Sounds like a great idea or you could have like chopped pork belly in the broth that you do the mussels Oh shit, so you get that kind of rich bacon like bra Goddamn it. You're a cruel cruel mistress anesthesia. I prefer genius or prince Hello princess genius. Oh god. Yes All the way Do we move out of the last one before the break? I'm excited. This is the one that I haven't had yet Same here. I don't think any of us have had this one And the one we're talking about actually we just finished Matilda this next one that we're talking about is halya or halya I don't know it's halya halya. Yeah. Yeah. Let me halya halya halya. Maybe maybe whatever It's Hawaiian. Yeah, how halya's Belgian style from uh sale at 7.5 ABV 11 IB use limited release available in bottles and it's hopped with amorillo and the malts are pilsner two row and Horrified wheat when I first was doing the research. I thought it said horrified wheat I was like, yeah, you're scaring that weed into submission Put a scarecrow in the fields and halya's a farmhouse ale aged Hawaiian barrels with whole peaches Literally meaning remembrance of a loved one in hawaiian halya was brewed in memory of the dear friend of one of our brewers Who loved peaches? Develops in the bottle for up to five years I can hear the effervescence from where i'm sitting next to mike I know i look at the size of the head in some of those glasses too. I'm sorry you got the you got the drag you for Oh, you get me the dirty dirty poor you're gonna have to pay for that You said that you like the dirty. I could take it if you want you could have this clean one. Yeah, you can take it Never mind Off for rescinded. Oh, so it's all very transparent except for anastasia's glass What to be fair minus still? I mean even though I got some of the drags. It's still it's like emitting this golden light It's opalescent almost like it's weird. Yeah, it's like this very Bright golden with oh, man. This is god. This is gorgeous You know, it's gorgeous looking sorry. I think my glass is prettier than all you know because the head is just so pillowy white Yeah, but it's crazy because there's carbonation bubbles coming up from all sorts of strange places on the glass Like it's really evenly distributed at least on mine. Yeah, normally it would come from like one nucleation point But it's really kind of going from all angles guys guys. This smells amazing No, I was gonna say I could smell like as soon as mics are the passing the glasses everybody I caught huge whiffs of peaches Well, it smells like peaches and pineapple like those two things are the biggest aromas Like it smells like barrels peaches pineapple and coconut and that pilsner Mm-hmm the pilsner in there white wine barrels. Yeah, a little bit of white wine muscat grape or chardonnay Muscat grape good call, sir a little bit of lemon. I got a little pino grigio Sweet. Yeah, this smells fucking magical and this is also a funkiness there There's a farmhousey funky rustic quality to this too Holy shit. If you don't like it, dude, you can pour it in my glass. It's cool Maybe a little Brett Yeah, or some sort of bacteria. No, there's there's some Brett and they're definitely there's a little bit of lacto impudio in here too Probably Oh my god. That's amazing. Amazing. This is fantastic. This is delicious. Thank you And hyzer push a little like tart creaminess. Oh, almost like a sorbet or a sherbet. Mm-hmm. Yeah Yeah, so there's equal parts peach and pineapple sorbet Like if you mix all those things together put it in a wooden container that had wine in it for a year You know, it's the tartness that I get from a just Ripened pineapple. Yeah, I want this with some pork. Hang on. Let's before we get you only get spam Before we get the food barriers, let's keep describing this beer because a little bit of passion fruit a little bit of guava Absolutely Small amounts of those it's like a melange of tropical fruits and it's and woodiness and It's I wouldn't call it tropical, but it has all these outlying notes of tropical fruit Yeah, there's definitely a huge peach component that's going on here Oh, yeah, really really awesome and tasty. It's almost like an underripe and peach. I mean with all those other flavors I also get honeysuckle and Maybe just like a little bit of like wildflower honey Maybe some uh, I don't know prickly pear or something There's a brightness to this yeah that I get in a lot of underripe and fruits But in a pleasant way like this is really good There's some uh gritty bite to the the mouthfeel too. It's the effervescence. Yeah, it's substantial And the barrel is so subtle. I know but it's there. Yeah, and you know, what's really funny is that I can't really Tell the barrel apart from the bread. I'm not sure which is adding more of a farmy quality If it's the wood from the barrel or phenols from the bread. It's like marrow strapin a supporting actress role She's just doing it all and doing it well. Yeah I don't know what that means Never mind. It's a lot of fuckin bro. Wait, you went literary and mike went straight to mouth. Fuck It's amazing. I love how you guys are different Can we trade real quick? I just want to see if there's any difference Yeah, so i'm handing my perfectly clear glass to anastasia and she has Yours smells like armpits. Yeah, there's a lot more funk in my glass than there's nears Does anybody want some dregs? There's a good ounce or two left in here if anybody wants to add some now that we've sampled it clean I'm okay But you know the glass anastasia handed to me is a lot more smooth than my glass Which is a little bit more prickly and bright. Yeah. Yeah. Yeah, so yours is all those edges kind of rounded off There's so many so i'm going to pour some dregs around. Shall we do some swapsies? No, because I mean ours is virtually the same. We these are the middle two glasses. So it's kind of but they traded Oh, yeah, we'll pour some drugs in here. You want some drugs? Grand looks so sad. I just wants to drink somebody else's alive. I can spit into your mouth Yeah, the dregs really do balance out some of those sharp edges not that the edges are really sharp Particularly it's my sharp edges, but I kind of like it better when it's poured clean I like it with the drugs because I like the smoothness Yeah, it's all personal preference. Right. Right. There are so many floral notes in this. I'm going to say since it's white hibiscus Oh, yeah, dude It loses the coconut for me when you add the dregs, but did you hear that say hibiscus? That's fucking perfect This is amazing. Yeah, this is gonna be fucking hard to rank. God damn it. No, it's not. No, it's not I mean, we're only halfway through. Well, yes, but there was a clear winner in these three I don't know which ones I liked second and third though. It's so that's true But man this halleluh, I mean this was delicious. This was one of the better beers that I've had in a few weeks Yeah, you guys want to rattle through some food periods real quick before we go to break Yes, pork. I want pork with this. I want I'll specifically ham Well, what I want is the uh, cooked you need to be billed that you make. Oh, shit. That's what I want with this. Oh, that would be great I want yes spam massooby spam was fuck You had spam massooper fuck. No, I forget what it's called. I'll have to look at it Okay, any of these beers that we had I think you could braise pork in and it would just be fucking phenomenal Jack in the box taco would be nice. I guess right then. Yeah, it is spam massooby. It's a hawaiian dish with spam It looks like uh, like a sushi roll. Oh, I love their spam. I hate spam. It's like spam and rice wrapped in seaweed Boom like that. I mean, I see it. I could imagine it in my head But I don't want to imagine it in my mouth. That's gross. Nice one back to the pepper Nero whatever pepper near That's like a you a pepper Oh, man. There's more coconut coming out of that pepper near another formed up. This coconut and licorice. Yeah, that's delicious This is really good. No, the pepper near was really nice to revisit Yeah, drink that at room temperature listeners A little bit colder than room temperature. Yeah, a little bit, but just definitely not fridge cold Right that nose on the pepper near has opened up so much. I know it smells amazing. Dusty chocolate Yeah, I want perfume like this. Mm-hmm. I want perfume like the brake. We're about to take the brake Because that was the best segue I've ever heard and then you ruined it by talking I took that segue and I ran it right off of a cliff I did not ruin it by talking The CEO of segue did that Fucking clip too soon that guy died. I'm sure it's fast and furious with that joke. Wow. Wow For now the comic stylings of grant Davis burning in hell dude. That was really mean It's like you put good taste in a full Nelson Mandela *Laughing* No They are free, but I'm bad They tell me I've got things they never read They tell me don't I don't you see the lights 'Cause I don't know all my strikes So wrong So wrong in Jesus died on the truck So what a fan of fucker I don't give a trust So what in the master won't don't I won't die Don't say it try to stop that slow out So what's your favorite race of people? Wow, I mean The the whites The whites of the second my first favorite is the sand people from uh Star Wars And then the whites and then jowlers and then Mexicans 'Cause really jowlers are just Mexicans with a lot more uh umption What the fuck I'm not even sure. Hey, we should move on to some beer We're back. Yeah I did not know where that answer was gonna go I didn't even know that you were gonna ask that question I think that's a question that should be posed to a lot of people just completely off guard Yeah, that's the favorite race They should just do a whole this American life episode on great Oh, man. Oh my god. Yeah, so we're gonna move right into our next beer Which is julieth julieth's a Belgian style wildel. It's 8% ABV 15 ibu's and it's a limited release available in bottles It's hopped with pilgrim and the malts are pale ale rye Munich and rye flake fermented with wild yeasts and aged in wine barrels with blackberries julieth is an ideal beer to suggest to the pino noir enthusiasts and beer drinkers who are fond of Belgian sour ails Develops in the bottle for five years and it's wants some awards to world beer championships platinum award 2011 and silver in 2008 in the belgian style specialty ale category So let's talk about the appearance really quickly because the head is dissipating with an alarming quickness Yeah, I've got absolutely no head on mine. It's very coppery red Yeah, it's a really rich deep copper. Yeah. Yeah, it's super saturated with color So everybody's beer when I poured it had a good fingers worth ahead and then it dissipated extremely quickly Rubio's is completely non-existent and now mine is just but a halo around the the perimeter of the glass So I I'd swirled mine around to try to agitate some more head into it And I got I got a little bit more and it's a lot of really outlying huge bubbles But the carbonation follows the swirl Yeah, so the carbonation doesn't just the carbonation bubbles didn't go in just a straight line. They go in a swirly world Which is amazing. Oh, yeah, this smells incredible. Well, it stinks Well, I mean, it's it's definitely got a musty smell to it, but then also blackberry, but more blackberry seed It's the same way that atrial ruba site is raspberry seed Right. This is just blackberry. Just that that fibrous almost tannic blackberries seconds like sour cherry pie dried blood And rhubarb and rhubarb dried blood It smells like dried blood to me. I don't I don't get any sort of irony anything how much dried blood do you have laid around? I mean a lot. I'm a conceptual artist When we were doing our Filipino our smell challenge off mic and all that dried blood that we saved up for Is it maybe just my glass? No, I mean it so there is something slightly Barely metallic to me, but not very much. Oh, no, it's it's my glass. Is it? Oh, yeah. Oh weird Yeah. Oh, yeah, mike's glass does not smell like my glass at all. Oh my god The drugs again Smells disgusting. Yeah, mine smells fucking nasty. Hey smell some beauty. What the fuck is that? Look, it makes sense. It's irony It's bad. Okay, so we can switch glasses if you want. No smell it. Well, you're let's You might not want to Yeah, yours is a bit more irony, but i'll get more a lot. Oh, okay a lot more But there's a way in this mirror more said can make an entire song about how irony that is It Okay, so I do still get a lot of the blackberry, right? And just like mike said it's a lot of pulpy raspberry seed and there's a lot of uh, the wine in there the wine barrel quality there Now I get blackberry and wine barrel a lot of farming notes in there too. Yes, it's hugely farming cow patty and hay and grass Yeah, like a fresh hay bale. Mm-hmm, and it's okey in a uh, almost like a rotted wood sort of way It's just an old barn. Yeah, like an old barn with a fresh hay bale. Yeah, I think you're right about that I mean there's something really yeah rustic Very rotted. I don't know it's weird because it smells a little bit like decay, but in a good way It's old without being oxidized. Yeah, like that whooper painting what with a woman staring off into the farmhouse And she's sitting in the fucking wheat. Hey, what I would never mind. I don't remember that painting. It's popular Not a lot of people are going to get this lipstick. Yeah, no, I do get that It smells kind of like certain higher and the lipsticks that absolutely it's about 50 percent of people who wouldn't get that though So you know you say lipstick What I'm thinking is wax. They smell the wrong lipsticks dog dicks don't count. Sorry. I'm already tasting this. It doesn't taste like I have a decent sample size of dog takes It doesn't taste anything like a dog dick as far as I can remember right but But this is the most tart one by far so far And I get a lot of earthy sourness if that makes any sense. There's a there's a bunch of blackberry pulp And a lot of that fucking oak. There's a ton of oak in this. Yeah, there is Yeah, earthy berry sour juice. Just really fibrous vanilla distant. That's what I'm getting from the oak Yeah, I barely taste the vanilla. I mean I taste more of the the actual wood the um, I get a little bit of vanilla Yeah, but that tartness is overpowering everything everything else. Yeah, it's just a blackberry feast in my mouth I love that tartness like I love how sour this is It's not as sour as like a canteon usually is it's a little bit more sour than La Roja from jolly pumpkin just a little bit more sour than that and then similar barrel qualities too I don't know. I've had some of the la Roja that it's a lot sweeter. Yeah, a lot sweeter Yeah, well, I mean they're they're back and forth in this they're back and forth on their they're horribly inconsistent in the best way So the non Draggy version is a lot brighter sharper has a little more of that sour pucker Yeah, and the draggy version again is that more kind of rounded mellowed out Cheeky tartness. Yes, this is far more acidic than the ones that we've had previous Oh, yeah, it's really lingering on the palate and it's extremely sharp Mm-hmm and there's still a bit of that fruit there, but yeah I mean the biggest thing that I get out of this is all that lactic sourness Yeah a lot of it. Mm-hmm and the wood a little bit of blackberry and I don't know. Hey, there's there's not much more to it than that I think there's a little PDO here that I'm picking up. Oh, what else is there god that effervescence is just so Even though there's no head every sip. I take bubbles. Just fucking dance on my tongue still. Yeah mouth feel wise. This one's the most full and prickly Oh, wow. Yeah grant handed me the fistina patch That we were drinking over the break He motioned to me to put a little bit of the fistina in my mouth and then cut it with some of the uh juliet in my mouth as well That's really and it's fucking great actually That's a really nice mix peach and blackberry man Yeah, but the juliet I really like the flavors there, but they're like three notes pretty much This one's not nearly as complex This one's more of a heavy hammer At least in comparison to the ones that we've had previous Not so much in the grand scheme of of sours that we've had right in our canon of beers that we've tried But this is just a really pleasant heavy-handed sour. Yeah, I definitely think that of the four that we've had so far I think the juliet's gonna age the best. I would agree. I would agree completely the matilda the halia the pepanero Those are all gonna be great fresh speaking of that Going back to the halia i'm worried about how that would age in comparison Because I think it would lose a lot of the nuance and complexity over time It could this just because of how bold it is I'd really love to see where this goes. Me too. I really like what's happening in juliet And I've had aged bottles of juliet before that were just Phenomenal amazing absolutely amazing and this is brand new. This is this year's release of juliet that I bought a couple weeks ago And texas got it. Yeah, that's the second amazing part. There's still a store that still has a bunch Right. Let me just say hey goose island Go ahead and get in contact with dogfishhead and go in with a mixed barrel of this infestina pescus damn Yeah, that was really good. It's such a good calva when you're talking about it I mean it didn't make any sense to me beforehand, but peach and blackberry actually goes together pretty well Yeah And again, there's not all that much blackberry happening in this it's more sour and wine barrel that i'm getting I mean there might as well not really be any fruit in here I definitely get blackberry Too no it's there, but how much is that actually contributing? I mean there's not really all that much in the flavor there's some there And like you said it's more of the pulpy seed, but if you take the blackberry out would it really negatively impact this beer? I don't think so my grandma used to make blackberry pie This is reminiscent. It's not as heavy-handed clearly, but like when you cook blackberries down Yeah, that's what i'm picking up in this. Okay. I think that if you remove the blackberries, I think that it would definitely remove a component of this beer It's not integral. I definitely agree that you could probably substitute in other fruits and it would still It's still be tasty. I guess what my point is is maybe but maybe not I mean blackberries are the more tart, lush, sugary suite of the berries. Yeah. Yeah, try and put a banana in this place Like replacing it with a blueberry or a raspberry would affect it. I think it would affect it Yeah, I mean, I guess you'd be able to taste it more. I definitely get blackberry in this I guess what i'm saying is that if you took the halya and you took the peaches away That would be like a huge part of the beer that's gone like that is such a beautiful Addition to that beer that I don't think the blackberries are in this if I took the blackberries out of this beer It would still be just as delicious and enjoyable and just without that CD blackberry, so I think there's three of us disagreeing. Okay, no, that's fine Here's the thing. I think that the base beer in this it's fantastic It's fantastic And I think that it provides a platform that you could add other fruits to it And it's going to be an additive effect It's not central like they were on the halya. This tastes very much blackberry to me Sure, I think that if you remove that and added another fruit You'd still have that really great base beer as a platform to jump off of it It could be really interesting having this side-by-side with our last beer lowlita Which is another Belgian wild that's going to be with raspberry right and see how much we see Discrepancy between the two why I think that raspberries is a very strong flavor I mean raspberries Anytime you put raspberry in a sour beer you could taste it you could definitely taste raspberries But I don't know blackberries for some reason for me have always just been Hey, and there's a blackberry a slight blackberry note to it I have very strong fond memories of blackberry similar to mike. I guess I grew up picking wildberries in our backyard blackberries I always drank the clearly Canadian blackberry soda Like I really remember blackberry as a great flavor. Okay raspberry actually a lot less uh fair enough I have no fond attachments to blackberries, but I just I think the subtlety works so well My grandma had both eyes bushes in her backyard Oh You're like a crazier time. No, you you really had to dig through though You know you had to really get your hands in there and and sometimes you gotta get dirty Yeah, yeah, your grandma looked like she was writing the ferret Yeah It was the 70s. It was a different time I'm sorry mom Is your mom listening to this? Oh, yeah, sweet. Hey mom. So what are you wearing? You can answer them the next time you're in town. Why isn't it me? Sorry Let's uh move on to the next one because it's crying and laughing sound very I'm really excited about these last two He's laughing Um Doing both and this last year that we just finished was juliet and this next one is parajaka P-e-r-e-j-a-q-e-s parajaka parajaka parajaka. That's how your that song goes And this is a Belgian style abby ale and it's 8.7 ABV 26 IBU's and it's a round-off rain available in bottles It's topped with saz and the malts are two-row wheat caramel rifelakes special B And they also use Belgian candy sugar and the description says brood with loads of malt and Belgian yeast at the dining table It's the perfect alternative to a glass of vintage port Develops in the bottle for up to five years and it's been awarded the world beer championships gold in 2011 2009 and 2008 abby double ale. Wow. Yeah, that's pretty badass. Mike, you're French again What is para jock fridge translate? What are you talking about just because my name is michelle lambere michelle Is translate to like pure jock. Yeah, it's no idea. This is pure jock So this is really cloudy copper color orange hints of garnet Yeah, it's strange. So when i'm holding it up to the light It seems like the haziness is held in the center of the beer. Right. It's not just like a Because i get i get highlights around the periphery around the head but also Up and down the sides of the glass. Oh, yeah, and i've got almost no head It's just really wispy, but if you agitate and it's got some modern medium bubbles It really does. I mean there's quite a lot of carbonation in there i think so in the aroma Caramel and burnt sugar. Yeah, it's very multi in the aroma. That's a baked pears. That's a baked pears Is this raspberry? No, no, no, no. This is just a belgian abbey. Okay, I smell some fruity berry thing as well I get raisin and again raisin fig and maybe a little bit of plum I was getting some i thought raspberry sweetness But it's definitely one of those like bread pudding breakfast bread type noses. Yeah, slight mealy apple Yeah, it's the power of suggestion. Once you guys say all these other things i'm like raspberry what the fuck was i thinking? No hot dog hot dog. Oh, I told you hot dog. It's reminiscent to me of like a caramel apple Yeah, but I mean there's there's a baked quality to those absolutely right baked apples baked pears Definitely not raw fruit a sweet potato with pumpkin pie spices. Yeah Yeah, yeah, it's like really deep down there. I do get those descriptors where you're like Yeah, I totally smell that and now you just ruin the beer. No, I didn't Smell delicious. I'm drinking sweet potato juice. No, I mean, I get that very lightly. I mean, right? Like I said, it's on the periphery. It's not I totally get it though. It's not that I say it. Yeah, you're gonna get it Now you mentioned sweet potato. I get marshmallow. Yes. This smells like Thanksgiving. Yeah, basically This is just a pumpkin beer. It's Thanksgiving time. I don't know that that belgian yeast is still very strong I don't want to call it a pumpkin beer because it doesn't have all those like pumpkin spices It just has a few of them. Yeah, just a few little hints of that stuff the nutmeg mainly a little bit of Spice. Yeah marzipan Yeah, sure. Okay, some pepper white and black. I'm going in for some. I already did That's not bad win to be fair doubles or abiels go really well with Thanksgiving. Yeah, totally Wow, that's a lot more spicy than I thought it would be. That's a lot lighter on the mouth so that I thought it would be Yeah, right Something about it just glides over the tongue kind of like a golden boy. It's slick Yeah, like it's very caramelly. It's very slick rick A lot of the multi sugary. Yeah, I have burnt sugar almost like a brown sugary Yeah, so if you bake a pear in a pool of caramel and then you throw some turbanato sugar onto it Yeah, that we start getting pretty close to what this is. I just want you to cook for me all the time I know I'll do it. It's okay But there's a breadiness there too, and I'm not exactly sure what kind of bread I'm getting out of this General. Yeah, there's some kind of breadiness there or I don't know like ginger snaps or something Some kind of uh or ginger bread Something like that and I'm really liking the body of this because this doesn't come off quite as full as a regular abiel But it is a little sweeter than most abiels that I'm familiar with it's so complex though It's yeah, I mean especially for it being 8.7% alcohol Yeah, shit. Yeah, that's that's pretty well where it's there to me It's in the tail end of it, but it doesn't impede the flavor. It doesn't impede the mouth feel Now there's a little bit of weirdness to me toward the end like it becomes almost acrid Okay, there's a bit of an accredity there, which I can't really nail down Apple skins, but it's more pokey than that You know, I don't know I don't want to say like rubber or asphalt because it's not quite that But there's something there that feels like it attacks my palate in the same way I think i'm coming to the conclusion that I don't care for belgens as much. Maybe I've already come to that conclusion like the people Yeah, I just I think they're dirty. They Where didn't you say belgens was one of the cleanest places you've ever been? No, no grussels. Brussels was a shit hole. Okay, never mind No, it was dirty as shit. Um, you've only given us two good things waffles and john claud Actually, I just know the game was weird. No, and and I don't think I I care for the Belgian yeasts and sugars strains I go into a lot of their beers as much as I like the other beers and when I taste this in comparison To the other beers in the lineup. I'm like Uh, it's just too sugary sweet. It's a little too. Well, this is more sugary sweet than a lot of the other abiels Yeah, the actual belgian abi is which which are pretty dry and that's not to say I think this is bad I just think when i'm putting this up against the other lineup. Okay, I shouldn't do that until we get to the rankings I know just I wish i had that body it can't split between two volvos. I mean, that's for sure It's an excellent point. I wish i had that booty. Yes, like I really I just man. He's got such a nice booty We all wish we had that yeah in our hands. Mm-hmm. It just a fall so short at the end Yeah, I mean the end is is weird, right And it's disappointing It sets me up for something that's just really lush and beautiful and and not as heavy As a lot of other abiels but more prickly and fun It makes me want to keep drinking it, but not in necessarily the good way It's it's because I want to keep getting that you're trying to figure out what it is Well that and the ride to the finish is fantastic, but then it crash lands Yeah, exactly exactly and and I think that if this beer went the distance with what it starts with it would be Fucking fantastic just coast at the end it'd be much much better But it becomes accurate. There's a weird abrupt stop to it Where if it kind of spiked at the end with like a sugary or chocolatey note that just carried it through Yes, even just even just that raisany sweetness. Yeah, but it said yeah, accurate. You're right It's I mean, it's like a roller coaster where you're you're climbing and you're climbing and oh my god It's so scary and oh my god. It's so fun and then you think it's gonna be this gigantic huge 20-foot drop, but really it's just one of those little dips. It's like a fakeout. Yeah I'm kind of really mad at it. Like I want to hit it. Yeah, I don't know. It's kind of weird at the end But I really like everything that's going on right before the finish like everything that's happening right before it I'm digging the hell out of and I love those big pairs and the big apples and caramelized sugars And there's quite a bit of caramelized sugar thing going on So the raisin note that I'm getting just to clarify is not like a dark raisin It's more of like a golden raisin. Yeah, and I wish that carried but it stops It really makes me wonder with this beer if we were to take this and put it in a different category with the other Belgian style abys Where it might compare versus no when we're in this tarte category. You don't think so it wouldn't even rank them I don't think I don't think it'd measure up. I wouldn't hold up to other abys I've totally just been like comparing it in my brain to Rockford west mall fucking chamey Yeah, it doesn't have that body and that's where all I think that's the biggest thing we're all bemoaning is it doesn't have that body We're good. We can rank beers. Not just based on what we've had recently except me No, you guys are getting a collective we We had a double show just recently. Right. Did we? And it was good I don't remember anything guys. I'm a fucking goldfish. Even another american style abby wall This doesn't particularly say it's a double it won an award in a double category Yes, it doesn't call itself a double, but then I think about okay Well, what's another american interpretation of the abia and then I think about north coast brother felonius, which is awesome Well, but and it has the same kind of characteristics. It's that kind of sugary sweet It's not super big on the body, but brother felonius has a way bigger body than this I think it's still overall. I think this has such a great nose on it I think the initial burst of the taste is really nice and refreshing It's just yeah, it drops off at the end and you do want that nice finish. I still want work with it Yeah, yeah, me too. There'll be a lighter prop light to medium preparation of pork. Nothing too heavy So that's a great idea instead of drinking this beer. Why don't you just cook it with pork? Absolutely. Yeah You guys want to move on to the final beer the evening. I got a deep throat. There's parajaca real quick Well, man, because what I'm saving the the Juliet for when it was A little I already drank all my Juliet. Do you guys forget how smart I am and I bring up an extra glass? You should do that Well, you know Stupid for the two of us So the final beer that was parajaca by the way that we just finished and the final beer for the evening is lo lita And lo lita is a Belgian style wild ale. It's 8.7 ABV 32 IB use and it's a limited release available in bottles. It's topped with super stearian stearian goldines and saz Multi with two row caramel and sugar and lo lita's a pink rose colored Belgian style pale ale Fermented with wild yeast and aged on raspberries and wine barrels Ideal for beer drinkers who are fond of Belgian from wah Developed us on the bottle for up to five years and it's won a platinum in 2011 at the world beer championships Belgian style specialty ale and a Silver medal at the 2010 world beer cup and that world beer cup. That's a pretty significant win Am I the only one that thinks of super saiyan when you say super stearian No, but I don't want to admit that Oh god Well, I think if uh mites gonna deep throw the parajaca. I'm wondering what he's gonna do to the lo lita You want to watch what i'm gonna do to lo lita Hey guys spoiler alert. Lolita's gonna taste a little bit young. Oh, jesus Man just sizing lolita because no, this is terrible Okay, so there was some head in this thing when mike was pouring it and then it just went away immediately Speak for yourselves guys. My seems to be lingering. You probably got some druggies. Mm-hmm. Holy shit It's orange rose color. Yeah, so i'm holding it up next to what I have less What I have left of the the parajaca and it looks very similar in tone, but it's more pink Yes, this smells like pulpy raspberries Yes There's a little bit of a yogurt equality to the lactic sourness. Oh wow. Yeah creamy yogurt It even smells like the green the green part of the raspberry. Yes. Thank you. It's like a greek yogurt Not too. Yeah, tangy a tangy right raspberries seedy Oh, yeah, sweet and tart and there's something grassy there too speaking of you know they say about this beer No, I don't if there's grass on the field This is not So, uh, i'm going to davis welcome to the namblabod guest. I smell a little bit of pdf Oh Holy shit, it smells like controversial literary work You're fired fired. Can I say something? Yes, what please do smells good It does really smell good. It does. This does smell good. The way you said it grossed me out You're a little creepy with that all the way through with our other string of jokes all the way creepy Yeah, this feels very good. So where the juliet had more of that seed. I definitely get What? I didn't even mean for it to go in that direction So where the juliet had more of that like Blackberry seediness like where it was just that really your second seed on that one. Yeah, this is for more lush Right and just like more fruity. It is wait. Hold on Kzu bot picked us off of reddit blah blah blah The second half Uh, sorry. Yes. This is a fleshy She was not willing she did not want this raspberry is fleshy. It's more pulpy. Yeah, it might be a bit premature of me to say that We're on all we're oh god. We're all on a watch list now I'm not an english literature. Go fuck yourselves. Oh, go fuck yourselves now or who we are It's just like a weird pet peeve. I have i'm sorry It wasn't about lolita. It was about humper humper news fucking his name was humper humper humper. Okay. I'm sorry. Go Michael There's far more lush fruit less seed less less of that like seedy tannic note Right and it's more full-bodied. I want to say as it rides across the tongue less carbonation. Maybe it is I mean so it so there's a lot of wine barrel there. It seems to me I really like how much raspberries there is, but it seems like the base is a very woody version of like seven up or something Yeah, like there's there's a bit of that sort of thing there I'm really enjoying the shit out of this actually and I I like how green the flavor is here Like it doesn't taste like old sweet raspberries. It tastes like uh under ripened uh raspberries Is nice. It all has a nice balance to it. It does I also poured this into my ever-growing concoction of uh juliet now lolita and uh fastina pesh And it's so good. Wow. You're doing that. I am. I'm I'm so mad at you guys. I just can't even I know what do you think about the beer? Yeah, you guys are all fucking assholes. No, honey. There's nothing about the beer Well, what I taste in the beer is not what I smell in the beer. Okay. I know that when we were drinking the juliet We were talking about the subtlety of the blackberries And if we took out the blackberries would it still be juliet? It's still bigger blah blah blah blah blah right? But I think that the juliet was a little better executed than the lolita is Because the first I don't know like three steps of lolita the raspberry. It's like yeah. Hey cool I'm here guys and then it gets in your palate and it gets all in your mouth and then you keep drinking it and It just builds and then it doesn't taste the same. Yeah, I think you're right Yeah, and I'm actually adjusting my rankings because you made me think about this a little bit more and Yeah, it's getting a little weird because I think because for some reason it's Blingering and building and I know you know we can talk about it later on the rankings But the juliet just washed and washed and washed and I was like a fresh sip every time the lolita just sticks around too long And the thing that sticks around for me is the funk in the wood And and it just keeps on piling up on my palate. I think I agree with you I do agree with you. I do like the expression of the fruit here more than I do in the juliet Because I mean because raspberry is way more present. That's what I'm saying is I think you personally Raspberry is just a more expressive fruit. Right and you like that sure I also Personal experience I prefer my lolita with a couple years on it She just left she just walked out. Why did she do that? Oh god. Oh god. Oh grand left also because they're gonna go pee I think that's what's happening. I think people are peeing, but that's such fucking bullshit. That was That was hilarious. That was brilliant. That was brilliant. I do understand what she means and I agree with it Right. I do think that lolita gets better with a little bit of celery I still like it better than the juliet personally Tell me why I really appreciate the lushness of the fruit I feel like the fruit was better incorporated in the lolita And I feel like the juliet it was just one of those things where you could add any fruit on top of it And it would still be This really great base beer, right? But it felt like with the juliet the blackberry was more of a tack on That's what I mean about that juliet But that's what I liked about the lolita is that like I really love how it well incorporated the raspberry flavor I agree with that part of it. But then that's why I enjoyed it more Right. So and this did you kind of woke me up to the fact that this keeps building in a weird way The funkiness and the woodiness of this Just keeps on layering and layering layering And it's getting them the way now with the raspberry that I love so much in the beginning That's what i'm having a problem with here. No anesthesia and grantor back. I'm so glad Well you fucking recorded without us so that I wouldn't nay say you I just wanted to fucking lay his reason out for liking this better than juliet because I agree with you No, no, no you guys agreed with me. I was just flowing. Yeah, he was flowing Was it beautiful? He was, were you full of riding? It's all righted I'm not gonna fucking be able to buy that Because of the worry. Can we talk about ranking? Yeah, we can break all right. You're ready I'm fucking going quit in a stage. Oh, we love you. No, you know, I just wants to fuck you Probably does go for it like everything. No, no, don't don't fuck her. Do the right I gotta preface this no you don't no no. No, I do okay go I think that we did not have a single bad beer over the course of this evening Every single beer that we had was fucking tasty as shit It was good to great right when it comes to like uh goose island in bev They're still making good beers and these were six exemplary beers So my number six perijaka. I thought that this was still tasty I just think in the scheme of the beers that we had it just didn't quite measure up It was great in the beginning and it just finished very strangely Yes, and that was what my beef was with this one It was still just this Golden raisin, but the way that it finished was just It was one of those beers where you just wanted to keep drinking it to not experience the finish Yeah, my number five pebby niro I really love this fucking beer and I go for really long periods without having it and every single time I come back to it It's like a dark says on that is actually really fucking tasty Where so many people try to attempt that style and they completely miss the mark Yeah, my number four was the juliet. I thought that this was really tasty But I thought that it was three notes I felt like the fruit was attack on on top of like a decent base beer But I think that you could interchange that fruit with a number of different things and you'd still have a great beer But it would still have not as much nuance between it because you've got this base beer that's kind of overwhelming things Right, my number three was the Matilda It's been a really long time since I'd have that beer and this was just a really really well done dry Britannia mayonnaise beer So so good My number two was the lolita. I really enjoyed this beer I really enjoyed how well incorporated the fruit and just how lush and Deep the raspberries were really really tasty and I'm sitting here and I'm still drinking it And it's great But head and shoulders above all else was that halia? Holy shit was a huge surprise. Where has this beer been? I've never heard of it I want to say this is the first year that it's been done just in general May have at least in general. I'd never heard of it before. I've never heard of it I mean all of our circles. We've never heard of it. Right. This was left field The peaches the pineapple the coconut the lemon lime tartness that had going on It was so nuanced and so complex and there was so much going on That beer completely fucking blew me away Yeah, I'm going to search this out and buy up a number of bottles And I can't wait to tell other people in our beer circles about this because I don't think anybody else has really heard of this either Tell them. Don't tell them. Don't tell them It's just gonna be one of those things where I blow their minds at a tasting because I bust out a bottle And I look like a motherfucking superhero. You look like a pimp. Yeah. Thank you, michael. I love you guys Pimp Lucius My how do I go? I wrestled with these while I was thinking about rankings in the nanostatia state of her Amazing truth bomb Yeah, you're amazing truth bomb about things and then listening and then tasting and I changed things again And I'm going to start at number six number six parajocken and I think that that's probably going to be number six for most of us Spoiler alert. Yeah, I don't think that that's a very great beer. I think it's a good one I think it's a good Belgian double right or Belgian abbey solid it is solid But it's not as good as the belgian stuff and if I see this on the fucking shelf next to an actual belgian Oh, I'd pass it up every single time for almost for almost all of them It's because of the lack of body and the end of it Good beer still a really good beer so many more better ones My number five low lita and this I had at number four Actually had it at number three at one point than number four and number five because as I keep drinking it It keeps getting more oppressive with the wood and with the funk and and not in a good way for me I really like the raspberries in this I really did but those other parts of it kept on getting a little weird and Again with a little bit of celery on this a little bit of age a couple of years this beer I know gets very good. So number five. That's my ranking for a fresh bottle Number four was peponeero at the last minute. I actually switched lolita with peponeero peponeer was a fucking great beer It's a very solid easy drinking very delicious roasty great food beer I really dug the fuck out of peponeero number three juliet. Yeah sure it had like three notes And yeah, to me it really didn't even need the raspberries, but fuck that's a delicious beer a blackberry Yeah, whenever I'm drunk the blackberry But that beer like the three notes that I did have our notes that I'm a fan of and I really dug that beer and yum Yum. Yum. Yum. Yum. Yum. Give me some and that's another one that ages very very well Number two for me Matilda I don't remember Matilda being that bratty Brettana my ACC and I don't remember it being that floral and delicious and god damn that beer knocked my socks off I loved Matilda number one without a doubt halia I mean if this is the first year they came out with this and if they started working on this beer after Budweiser acquired goose island because I've been thinking they have to barrel age how long has I have no idea. It could have been a year. It could have been two years and if it was a year than a beer I thought it's been a little bit more than two years So or about a year and a half. Yeah, I don't know. I don't know when john laffler left the barrel aging program Okay, but uh, fuck halia is awesome It for me floored all these other beers easily and uh, I can't wait to buy more In my two years all they have just tastes like Budweiser All the beers fuck you. Oh, we're gonna get halia chalata lime That's fucking delicious eat a bag of dog dicks Um, that's mike's forte. Yeah, it's true. So, yeah, that's my rankings. Halia. Fuck man That beard blew my mind with all its tropical flavors. I loved it. Who's next grant you go next? Okay, Mike. Wait, wait mike's leading now Yeah, I bet you michael for calling the shot. Fuck you anastasia direct. Oh, fuck yourself I like the way he went fucking anesthesia. I don't know what he granted like you got all sheepish Yeah, because he knows because i'm the giggling in alcohol like not the raging alcohol And he also knows when I would dominate his life guys. I'm going shut up do it. No, no wait I started number six number six. Number six goes to parajake Um, because that's how you pronounce it. I don't know I think i'm just kind of losing favor with these belgian beers, but like you guys said it wasn't good at the end Eh, whatever, right? I isn't care too much for it in this lineup. It was still a good beer. I drink it all number five That's how we count goes to pebbe narrow pretty chocolatey peppery. It was good But I think I like the flavors in the other ones more Which brings me to number four. I'm sad to put Matilda so low because I love that beer Oh man, it's just got such a beautiful delicate softness. It's floral notes and fruity notes It's just such a great delicious beer, but that brings me to I had trouble between number two and three here. It was a bit of a sofis choice Beernards are no that Number three I gave to a low leader actually and this is really just because I don't like raspberries as much as I like blackberry And julia got number two for the blackberry. I thought they were both great beers Number one of course goes to everyone's favorite on the beerist halia. Yeah beer. Oh, man It's so good. You make Hawaii actually look pretty good Yeah, everyone else thinks man. Hawaii's just a shithole I mean, that's where the plane crashed and lost. That's where dog the bounty hunter is dog the bounty hunter halia tastes like dog the bounty hunter No, no No, actually dog the bounty hunter tastes like parajocko. Were we asking about what's our favorite race? Whatever Whatever is the dog the bounty hunter? Where is that getting edited? No, that's in That's in but I'll still just take that as whatever race of people dog the bounty hunter came from is your favorite Anastasia the mullet wearing. Thank you. Thank you. Grant, but I know from a station. I've been struggling Yeah, I mean not only with your fucking fucktards view of lolita. I'm sorry I'm sorry Hey, you do weird weird pet peas and the lead is one of them. She tasted good One of us was about pedophilia. That was all it's about tell us man She's about to explode and rage kill everybody in the room Go Wait for her to calm down. Okay, let her breathe. Are you okay? Can you hear it her grandfather actually read that book? Really fucking stay tuned next week on the beer as well as just anastasia and all four chairs Anastasia free puppets. Are you ready? I don't know. Are you guys fucking ready? I'm done. Are you adults? Yeah, she just threw her glasses down. I'm all the way adult. I'm like 38. You can't get more adult than that Yeah, you can't okay, number six. 39 parajocko parajocko dorme vu dorme vu Cuz it's some lemon Dina some lemon Dina ding-dong dig Dog dig Number five pepa Niro you guys I have a confession. Yeah, I think I like women more Yeah, yeah, because these uh these two more masculine names I don't know if they're male or not the more masculine names have been on the bottom right and the more feminine names have been on the top Where I like first cowboy, so I can see their boobies. No fuck reverse fuck reverse. I like regular regular cowgirl. Okay. Go Number four okay, aside from the joke. I've struggled a lot at first I had my number four as Matilda and then my number three as Alita But as Mike has diligently watched I have been chugging the drags of both of them back to back Okay, I'm trying to see because you know I have my own specific criteria I'm really really torn and I don't want to put them at a tie, but I think I'm gonna tie them I think my tie for number three not number four. I think my tie for number three is gonna be Matilda and Lolita Fair enough because as weird as Alita gets at the end I still fucking love it and I love I love it H and Matilda is great fresh out the gate Matilda I I've only had maybe a two-year-old Matilda if that but it's just such a good food beer It's just such a good all-around beer. So that's kind of where my criteria clashes because I'm like well What's more important? I don't know number two is Juliet do you guys ever watch the Baselerman version of Romeo and Juliet? Yes, in the maids like looking for Juliet and she's yelling on the balcony Yeah, okay, so you got it. Okay. Why did you act? I'll never mind and Juliet I liked the blackberry I liked the subtlety of the blackberry and the tartness and If you would have removed the blackberry, I probably would have thrown a hissy fit because I do that Yes, number one like everybody else was the hallelujah Leonard Cohen was singing in my head the whole time that I was drinking this beer and wait Did you say hallelujah? Go hallelujah out of the three like fruited beers that we've had turn the vintage series tonight I think that one was the most thoughtful that one was the most well crafted It had the best body and it had the best all-around flavor And it was also the most delicious. I agree Like I said, I'm going to be very surprised if I find out that this happened after the Budweiser acquisition Well, you say after but at the time you also have to consider, you know, how long was it aged if it was aged? No. Yeah. Yeah, did it start aging before the acquisition? I get it, but if this was part of that, like if this happened after all that should happen I really want to see what they come up with Maybe after the Budweiser came in kicked in the doors and said no more making good beer We own you now make shit beer. Yeah, and then they pull this out. They're Belgian company now. All right. Yeah, they are there Yeah, but goddamn hallelujah was a huge surprise and I loved it And I love all you guys for being here grand. Thank you for being here. Thanks for having me, man Yeah, you're part of the show such a great anytime we record you're welcome Oh, oh, I didn't realize. Hey, you'll never get rid of me. Great. I need another I need another uh dog like michael amber. Hey, hey, thanks. You're welcome. I'm Wow Whiskey michael. I'm I'm far more drunk than I thought I was oh shit. What the hell? I don't know what happened I think we didn't you maybe that's that's probably that's huge each other's asshole. There's cheese downstairs. Oh, this way we can do that Right. I think that this episode was very educational I think we learned a lot about goose hauling beers and that apparently anesthesia has stuck in the low leader book Yeah, very very offended if anyone ever like joke about it. It makes a joke about it. Did you know? What do you know? Hey, I want to thank anesthesia for being here. But to you. Yes. Yeah, absolutely No, no, I mean, you Pretty face with a bald spot in my hair and great tits. Maybe you actually then maybe wait Let's let's explain the bald spot. Let's explain the bald spot for a second I just saw in my vagina where I accidentally put my fucking clippers on too short And I'm like ah so I can put them back on log again No, thanks for that's happened to explain the bald spot on your head right now. I had pink eye No, no, I guess even we're after the pink eye I had pink eye and I just finished the series twin peaks fucking Laura Palmer the ghost of her You don't even know you have already admitted to not say no Nobody knows the trouble I've seen until they've seen all fucking two seasons of david lynch's fucking masturbatory in sandy and I made you fuck your head up Yes, and if you had seen twin peaks all the way through you wouldn't know I saw the first you that doesn't count. That's a firewall. Fine. You should've seen what a sense of dinner So after watching the movie Oh, it's like the last five episodes of twin peak the anastasia versus pie I'm easy. I can make pie in my fucking sleep. I have a first pie. The movie pie. I can watch pie It's a pile together. Thanks. Everybody. You guys are awesome. Can we just thanks everybody for listening? You guys are wonderful I love on you. What's good about me when I'm angry and you're trying to get me angry You wouldn't like her if she's angry. She'll turn into a hulk. I like her when she's angry No, I'll turn into keeping everybody in their ass. Please don't do that. Don't give us any hassle Lily in the asshole. Uh, thank you for listening. You guys are wonderful super supportive Keep sending us donations, please and send us emails at info@thebearers.com Yeah, and just to give you guys an idea this episode cost north of a hundred dollars. Oh, yeah Yep, just so you guys know last week we got a total Grand total of $25 in donations. So that's like three-fourths of the cost. That's a quarter of this episode So we're in the fucking red 25% yeah, we're totally in the red Damn, just throw it out. Yeah, so if you guys want to keep helping this out keep sending donations It's really fucking helpful. Otherwise it comes out of my pocket and it stays just pocket a little bit less I don't know and almost no uh some pockets of mics No, we're scot free on this But um, you know, you guys made us do this show. You brought cheese So I did think that you brought cheese So, yeah, sorry Yeah, yeah, send us money. We do really appreciate you guys sending the money. It helps us out a lot keeps this thing afloat It's huge. I cannot stress it enough. It's huge I've got a pretty face. So, I mean, I think that covers a little bit of the money So you guys are listening Not actually putting it in a negative of your face. Yeah Your face is a liability We have been sure it has money, but I do take a lot of drugs So I I think there's a you're still pretty with a ball spot and Mike will be pretty Mike is as pretty as a step-thon ferret Mike you are uh like legally and medically officially like ugly All i've got is a house. That's it. I wish you got a rope. I wish you could grow beard over the rest of your face Let's wonder that. I also have a house with sexy as fuck. Well, get that y'all Hey bottom to my bottom top. I love you I know Yeah, bottom's down because I don't want no fucking aspirin. It's so hard to have such an ugly thing. Love you You More information on the berests podcast including show notes and pictures visit the berests.com Email us your feedback comments questions and suggestions at info@theberests.com Like us on facebook at facebook.com/theberests and follow us on twitter at twitter.com/theberests Intro music was provided by Ian butcher in his band Deflated Ballet Follow him on twitter at twitter.com/ein_butcher93 I'm john rubio. Thanks again for listening you you you [BLANK_AUDIO]
