I am back from the dead. You aren't dead. Pretty close. You'd be closer to dead. I mean, I recorded a whole fucking song for you. Yeah, that's true. When you were dead, you and Ryan had died in a horrible accident. I just keep coming back. I'm like, "alcoholic Jesus." I was thinking about "Rise syndrome." Yeah. Is that "Rise syndrome?" That's the "Aspirin baby syndrome." Ooh. I was thinking about a different thing. "Lime disease." You can't get live disease from Aspirin. Sure. That you know of. I'm pretty sure. Food poisoning sucks. Yeah. But it's helping my weight loss plan. Oh, good. That's a great diet technique. Yeah, it's amazing. What plan are you on? The grief one. Stage four grief. Stage four grief. Yeah. But it's nice of food poisoning. No. It was awesome. I lost like six pounds in a day. Sweet. Yeah, it was great. It was all shit slushies? No, just water. Oh. I do bulimia. It works wonderfully. Oh, man. That's awesome. Yeah. You coupled that with anorexia? Oh, man. And if you double bother any other-- doing any other diet exercise-- If you couple both of those things with food poisoning, yeah, it's awesome. I think it's called death. Yeah. Pretty much. You look so good and skinny because you're just bones. Mm. Hey. I'm John Review. And with me today-- I am Skeleton. No, you're not Skeleton. Oh, God, I'm so glad that a Russian dude hadn't read that. He would be like a Spetsnoss on me. Hey, I'm Grant Davis. How you doing, Grant? I'm doing well. Good. I like your Spider-Man shirt. Thank you. It's really cool. For those of you listening, he's worried a Spider-Man shirt. Also with us. Anastasia, I am Skeleton. Kelly. Nice. You know what he said. [LAUGHTER] And he took it as a nickname. And I was curious if that would just get deleted because there's no reference to it except around the previous episode. Right. Yeah. Let's go back to the previous episode. [LAUGHTER] How are you doing? Can we talk about what I'm wearing? Yeah. What are you wearing? Pajamas. You know, you said they're pajamas, but it's like this long silk shirt that kind of looks similar to like other things you've worn. So I thought-- [LAUGHTER] Hey, good as I'm the regular outfit. She just instinctively goes to take off her clothes as soon as we're all looking at her and talking about it. [LAUGHTER] I've got a really fun. Did she do that? She just started unbuttoning us adductively. And that's the dulcid voice over. Mike Lambert. [LAUGHTER] Well, it's really easy to seduce you. Yeah. It's just a hyper sex toy man. Sex toy man? Super sex man. [LAUGHTER] Oh, sex toy man. That's me. I'm always with a butt plug. Yeah. That was the rest of the day for fucking a tree in a public park. Mike Lambert. [LAUGHTER] Hey. Nice tree. That's called Arbrophilia, I believe. Sure. I think there's an actual story for it. I'm pretty sure if you put a word in front of Filia, that means you want to fuck it. Yeah. Aladdin word. Aladdin? [LAUGHTER] You have Aladdin, Filia? Aladdin. I heard Aladdin. Aladdin. It's an Aladdin word, you know. Aladdin is-- That guy loves trees. He was-- And yet he's living in the desert. He's fucked. Hey, so we're going to be doing a mixed five beer show today. And they're all bourbon-parallel aged beers. So we're fucked. Yeah. We might be fucked. I mean, they're all pretty high in alcohol. The lowest ABV beer we're having today is 8.4. Hey, as long as Mike keeps it in his pants. That guy has bourbon Filia as well. [LAUGHTER] He has everybody in his room Filia. Thankfully, everybody will have a whiskey dick by the end of this. I have lots of Filias. Yeah. I'll have lots of whiskey dick. But before we get to the whiskey dick, I've got a few emails to read. Oh my god. Maybe you should read this all at the end. I mean-- Yeah. Like last week. No. I'm not going to read the media. For those of you who don't know, there's an extra little bit of me reading something totally wasted at the end of the last episode. After we end the show properly. So good. For those of you guys who hit pause or next as soon as the music kicks in, go back. Because there's a little thing that you might want to-- It's worth it. It's horrifying. Anyway, we have three emails to read and a couple of them are pretty long. Sweet. Yeah. And the first one goes, "beerists." OK. So if it wasn't enough that you made me drool every time I listen to the podcast and have begun trading to get some of the delicious brews that aren't available in my area, after hearing you rave and moan about it so many times I had to go get some humble fog too. Yeah. Damn is that stuff good. I can see why you go nuts about it. But the last thing I need is to add another $20 to my weekly beer purchases. Anyway, I guess this is all a testament to the fantastic job you do and conveying the vast variety of delicious craft beer options out there. I'm lucky enough to live near Chicago where we get distribution from many of the country's greatest plus have access to three fluids, pipe works, and dozens of new breweries coming online. Now to my question. I have really gotten into craft beer in the past six months. My wife would call it an obsession and I'm having a lot of trouble keeping a reasonable limit on my beer spending and event time allotment. Between all the limited releases we get and all the great beer I haven't tried yet, it's difficult to draw the line. Do I get the latest pipe works release or the velvet merkin or the Imperial Biscotti breaker, the intense red that's just sitting on the shelf? Do I go to a sour's event with side project and upland or F-O-B-A-B or the tasting I just got invited to? Everyone I meet in the beer geek craft community is awesome and as excited as I am and it's become extremely difficult for me to draw the line. Yeah. Is this something that will lessen over time? Am I now doomed to a life of spending all my free time and money on delicious beer? Yes. Just wait until you start trading. He already has. Yeah, he has. Just wait until you don't have a wife anymore. Wow. I'm sorry. You insulted two of these guys as well. It's not like it's already half of the two guys in this room. You'll have more time for beer. Right. Yeah. I got a lot more free time. I'm going to get real dark. Apparently. Sorry. You got a 50% shot that she won't leave you. Thanks for keeping me entertained and aiding my obsession. Oh, and tell Jester King to start sending some tasty beverages to Chicago. Eric Clossen. Too late. Jester King already does some stuff to Chicago, dude. Check out Wesley P. Lickers. Sometimes they have some Jester King stuff. So yeah. Does it get better? Does it get better? You know. We need to make a video. It doesn't get better. It gets worse. I have a very hard time drawing a line for myself. There are times where I just feel immediate virus or more after buying a case of a bist or something. Do you draw a line? I try to. It's really fucking hard, man. I feel your fucking pain. I absolutely do, Eric. I don't know that you're within helps reach anymore. Yesterday, I went to the grocery store to get a turkey real quick and while I was there, I sell the beer aisle and then all of a sudden I looked down and I had like eight bottles of beer in my basket and I was like, "Shit, I came in for turkey." Yeah. I had to go and like take all of them back and I was like, "Okay, fine. I'm only going to get two of them." Yeah. And if they're like $7.50, that's just added $80 on your fucking bill. And it's like, I feel like I have to have that. I know. And that's because of you guys. It's also because of your raging alcoholism. I recommend getting a job at a liquor store or at a bar. Wait, wait, your recommendation is for this kind of change careers. She's escalating the matter. Yeah. It's called sampling or research. No, that's like moving in with your drug dealer. That's not a good idea. So are you saying I live with my drug dealer? Yes. Shit. It's not so bad. I guess I'm the lucky one. Yeah. I make people bring me beer that I want to try, that I don't want to spend money on. I say, "Hey, you, let me try that." We didn't even have to tell this guy that it gets easier or harder. No. I mean, you could hear by the desperation of their voices that it doesn't get any easier. Oh, it's gotten easier for me. I just work so much that I can't go to any events. You could always put a spending limit per month. I think you would actually be a really good call. It's probably a good idea. A month, but I like the month idea better than the week because of things like special releases. Yes. Also, get a friend. Oh, my God. I'm going pretty much. Wait. What do you mean, "get a friend"? Get a friend and meet up with them a couple of times a month, and your friend will bring over three beers that you all haven't tried, and you can bring three beers that you haven't tried. Just sit around. If you're into sports, watch sports. If you're in a project, runway, watch project, runway. That's a really good idea. A lot of us have done that. We'll go to shop together and go, "Well, I'll get this. You can get this," and we can all taste this together. I think having the tastings that we normally go to really helps spread the wealth, so to speak. In fact, get an alcoholic friend who is very generous like I have in Rubio. What? I don't ever have to buy beer anymore. I'm not an alcoholic anymore. Have you seen all the tokens I have? Anyway, thank you for your email, Eric. Let's move on to the next one. Dear Beerists, I'm saying this with a few beers in my belly, but you guys are great. A few questions, and we can answer these as we go. Number one, are Imperial Scouts and Russian Imperial Scouts the same thing? Yes. Are they? I mean, for the most part, he also goes on to say, "I used to think so, and then I started to see American Imperial Scouts." I mean, there are American Russian Imperial Scouts, and then there are more European-influenced Russian Imperial Scouts. They're different approaches depending on where they come from, but for the most part, they're pretty much the same. Number two on this list is, "Are all canned beers filtered?" The reason I ask is that I have limited fridge space, and I lay my canned beers down on their sides, I guess, and wanted to make sure I wasn't fucking something up. No, they're not all filtered. Not all of them. Some of them are unfiltered, and will you fuck them up by laying them down? Probably not. If you're worried about sediment, you probably want to stand them up if they're not filtered. I mean, check to see how it pours first. You know, open one up port, if it pours really cloudy, and it's not a wheat beer, half a vice, and something like that, then, you know, stand it up and pour it after a few hours. Read the label. I mean, most canned beers I figure are meant to be drunk fairly quickly, so laying it on its side isn't really going to fuck anything up, really. No, I think it's more a question of sediment, and whether he should pour the sediment in there. The only thing-- He's doing it in his fridge, which means he's likely going to drink it fairly soon. It's not going to be aging the canned beer for years. Right. A beer that was canned for me that was unfiltered, I think, was the white rascal. Yeah. That's what I think of. Well, also, you know, heady toppers and filtered. Right. There are a few other beers that have, like, heady toppers, got a lot of sediment in it. I usually don't care about that. Right. That beer specifically, because it doesn't really change the flavor that much in my experience. But if you have a beer that's got a lot of sediment floating around in it and it's canned, then before you open the next one, stand all the cans up, wait a couple of hours, and then go ahead and be careful how you pour. His third question says, "I like your discussion on aging beers. My question is, if I go to the store and buy Bell's expedition stout out of the cooler, can I still age it? Or is the fact that it was already refrigerated, stop the yeast, and I'm not getting anything from celery?" No, you should be just fine. Yeah. You'll be fine. And the reason for that is that a lot of these beers, it's not really the active yeast that is going to develop those beers over time. I mean, it'll happen with, like, wild yeast beers with the live yeast still in it. You'll still be okay after it's refrigerated, especially in the case of Bell's expedition stout. That's something that I'm aging to have the rough edges fall off. Right. And it's not the yeast that does that, it's just the oxidizing of the beer and a couple of the other things. I mean, a couple of the other chemical changes that happen with aging, hops to grating, et cetera. Right. So you should be just fine doing something like that. And he ends this thing by saying, "Thanks, P.S. please keep grant, I love his humor." Where are you fucking going somewhere? Like, what the hell? I mean, I wasn't going to kick him off the show, but since he's got it on, you're saved. And thank goodness I use a pseudonym Terry Arnold. Right. Just emails from Terry Arnold, but he also says, "P.P.S. please post pics of Anastasia's boobs." Yes. Well, I mean, mates, by the way, I go by the pseudonym. I'm Terry Arnold. You mentioned that might happen, I think. Anyway, do you have anything to say about that, Anastasia? Not yet. Okay, good. I do. Anyway, that email was from Terry Arnold. Thank you so much, Terry. We appreciate it. Thanks, buddy. One last email. I know these are a few, but how's it going? Beerus. I just wanted to mention that the GABF episodes were a letdown. Womp, womp, womp. I expected more content and longer or more interviews from the brewers than there were. I agree. I'm talking this. Yeah. He also says, "I'm completely joking, by the way, the interview is so great." Oh, great. Me, too. Especially the moment Steve Gonzales, please find a way to get him on the podcast again. I really want to get him on. He's fucking awesome. I haven't been my trunk so I let him out. No. We let that guy on. He's taking one of our spots. He's in that time. Bye, Grant. It was one of the most informative interviews I've listened to in a while, so I want to have that guy on. I was a little disappointed with some of the interviews mainly because we didn't have enough time to dig into those people because we're doing them all on the floor and that's really all we had time for. Man, whoever wrote this email is really sucking our dicks. I know. Thanks. He goes down to say, "I recently read an article someone wrote on a vertical tasting of celebration ale going back to I believe it was 1990. My question to you is, what's the longest vertical tasting you guys have had and what beer was it? As always, keep on drinking and keep on podcasting, hopefully you'll soon be a two-time podcast award winner. Juan Lopez. Oh, we know that fucking guy. No, we don't. No, we don't. Oh, that's a different Mexican. [laughter] You're the little Juan De Luna. Oh, that's right. [laughter] You're so racist. You're so Mexican. Sorry. Okay. So the oldest vertical that I've ever had. So the oldest vertical that I've ever had was actually celebration. Okay. And it went back to 1998, I believe. Nice. It was Matt Reed, one of the guys that used to come out to the tastings quite a bit. We had it from, I believe it was 2011 all the way back to 1998. And it turns out 2002 was the best one, or at least all of our favorites. Kick ass. There was something in that one that just held up extremely well. It's weird because whenever you're doing a vertical tasting, you're not really thinking, "Oh, man, a fresh hop ale, let's hold on to that and just keep it for a decade." But it worked. It totally worked. Nice. We've also, I mean, it's not extremely old, but I think last year for the Christmas-y episode, when we did those little rotating groups of people, Brian Mio, brought five or six years' worth of victory Storm King? Yes. Oh, yeah. I enjoyed that one. Listen to us, try a vertical and get really schmasted. For me, I haven't really had that many verticals. I mean, most of them are pretty short, four, five-year verticals, but nothing that's really a decade worth of beers. So I can't really have an answer to that. I don't know. I think we tried a 2012 and 2013 Bigfoot. Yeah. That's probably the biggest vertical I've done. I feel like we've done a really old Bigfoot vertical. Maybe an Austin beer work? Yeah, we did do a Bigfoot work. Like really, oh, I don't even remember that though. It was probably eight years or seven or eight years. I really don't care that much about verticals necessarily. I usually just care about, hey, is this beer good? I don't... I mean, verticals are fun sometimes, but they're fun on someone else's time. Yeah, not really my favorite. I like about three years, I think that's a good vertical. Yeah. I mean, five, six years is good. I mean, usually after that. If you have the patience. Things tend to get weird unless it's like a sour beer, I guess. I've done five or six year verticals of old stock. Oh, those are great. Yeah, that's fantastic. Every time. Well, thank you so much Juan Lopez. And if any of you guys listening want to send us an email, do it at info@thebearests.com. We love reading them. Let's move on to iTunes shout-outs. I've got two of them to give, and what these guys did was they went on to the iTunes music store, did a search for the Beerists, left us five stars, like a little five-star rating, and they wrote reviews for us using actual words. And when they do that, I can see their names and thank them for it on the show. Like this guy, Wooten, what, called us the best beer podcast period after listening to a bunch of other beer podcasts and finding them boring. Well, thanks, Wooten, George, with an exclamation point, so I guess it's George, says we're hilarious, provide great beer reviews and fantastic audio quality that he can't recommend our show highly enough. Thank you so much, George. Thanks, George. Yes, sir. And if you guys want to do that, please write us reviews and ranking five stars and all that stuff. I respond well to praise. Yes. And this is like praise. We got some donations, which is amazing to me. I'm still glad people are sending us donations. I really want to keep this show ad-free, and the only way we can do that is if you guys send us your donations. And the way to do that is to go to info@thebeerists.com on the left-hand side of the page. We have a PayPal donate link. Click it and send us five, 10, 15, 20 bucks, as much as you want. And it really helps the show out. We fund this all on our own. We don't take in any money from any other sources. We are purely donation-run, which means we don't have enough money to run this show without me buying stuff. So please, please help out three people that helped us out this week or Juan Lopez. Hell yeah. Thank you so much, Juan. Andy wrote an email. You did. Terry Arnold, who also wrote an email, said, "Yeah, it's fucking great." And James Corcoran. Where's your email, James? Corcoran? Is that a... Oh, that's probably pronounced Corcoran. Corcoran. Corcoran. Okay. I think it's a planned in Star Wars. Corcoran. James Corcoran. Thank you guys so much. You guys are awesome. Let's get to these beers for real season. For real. I'm fucking thirsty. And this first beer is Zainakee, Zainakee, Z-I-N-N-E-E, where you have all of those in place. I can't even fucking spell it properly. Zainakee. Z-I-N-N-E-K-E. And that's from Smudy Knows, Portsmouth, New Hampshire, into Belgian-style stout aged in bourbon barrels, 8.4% ABV, 50 IBUs. It was brewed once available in bottles and on draft. And it's topped with Magnum and Glacier. And the malts are Northern American 2-row, Carahuit, Munich 10L, C120, chocolate, roasted barley and brown malts. I'm going to read the thing. It says, "Named in honor of the doggy destinins of Brussels, this hybrid beer, doggy denizens. This hybrid beer is a mix of what we love best in a big, roasty stout, but fermented with a Belgian yeast, which brings out a beautiful fruity nose. We set aside a portion of the batch to Asian bourbon barrels to allow the stout's chocolate and caramel flavors, blah, blah, blah, blah, flavor notes. The final blend pairs well with both savory dishes and your favorite desserts." What if my favorite dessert is a savory dish? Then you're covered. Sweet. Taking this beer out is a dark brown. Yeah, definitely dark. It might be a little hazy. I can't really see through enough of it to tell. There's barely a hint of some highlights that come out when you're holding it up to the light. It looks like it might be clear, but just visually dense, like really darkly colored. And there's very little head on it. It's like a beige color head. Very wispy. That's like if you make an espresso that's perfectly made and all the oils kind of make bubbles on the surface of it, it looks kind of like that. It smells like chocolate and booze and orange-y fruit roll-ups. Yeah, little orange-y little fruit roll-up-y, but prune. Lots of chocolate, lots of booze. Prune is good. Dates also. It smells really good. I know it smells awesome. It's a little multi-like coco puffs. Yeah. It smells a lot like a Belgian quad. It's got some of those quad-like dark sugars. But it doesn't smell that sweet. There is a twinge of vanilla. Mm-hmm. Yeah, I could smell a little bit of bourbon. There's just a trace of it there. When I'm doing some deep inhales right off the top, I get an alcohol kick in the back of my nostrils. There's something somewhat bready about this too. Yeah. Like fruit bread, fruit cake, that sort of thing. Right. Like a little bit banana-y. Yeah, banana bread, pumpkin bread-y, fruit cake-y. Not as spicy as those, although there are some spices in here. Mm-hmm. Banana bread low, before you put brown sugar on the top, before you put it in the oven. So it gets that crusty, oh. This does chocolate chips. Smell a little bit like that. There is hints of nutmeg and cinnamon. Mm-hmm. That's why I definitely remind that of banana bread. It's a little weird, but do you guys get any hint of fennel? Sure. Yeah, sure, man. No, it's weird, though. Why would there be fennel? It's interesting. Fennel to me is licorice-y, in a sense. Yeah. I get just a little bit of that. Yeah. I love the way it smells. There's something maybe a little pepperminty too. Just a touch. Oh, man. Going for sip. I'm really digging this. Definitely a bready note. Oh, man. That's good. Chocolate, cinnamon nutmeg. Most of the things that we mentioned in the flavor are in the aroma. That is awesome. It gets some bitter-ing chocolate and a little bit of coffee, which I wasn't getting in the nose. Mm-hmm. Yes, sure. I don't know. That brown bread. Mm-hmm. Oh, wait. I just want to say, before we go any further, this beer was sent to us by Joe Money. Oh, all of you got about that. Joe Money sent this this beer some time ago. Nice. Yeah. Thank you, Joe Money. Thank you so much. Anyway, keep going. His dad is Eddie, right? Yes. Do you want to make that joke? Yes. Go. So, yeah, I get that crusty bread. Some people have had breakfast bread. I get something nutty. Pecan? Mm-hmm. It kind of reminds me of like a brown ale with it, the nutty ass. Yes. An oily nut. Right. Yeah. Pecan is pretty close, but it does come off a little bit more oily than that. I do agree, but almost like a oily pecan pie, but then there's a coffee thing that happens at the end. Mm-hmm. I really could swear that this has coffee in it just by the way it finishes. I get hints of cherry, prune, and fig, plum. This isn't a great beer. So much roast. That's so good. There's a lot going on here. It's pretty complex. Yeah, because I love the complexity and the way that it travels in your mouth. It's not very heavy, I'd say, the body is about a medium or so, but it just takes such a journey. When it first hits the tip of your tongue, you get John likes to use the word "carbonic." I forgot some carbonic. I forgot. Yeah, I think those really work. And it's kind of like, "Hey guys, I'm here, I'm going to be your tour guide." We're going to have so much fun. It's like really excited, really excited. And then it kind of washes over to the mid-tongue, and that's where all those deep fruits come out. And the plums, the plums, that really bready note. And you start getting a little bit of roast in there, too. Yeah, yeah, just like a touch of roast. And then right before it washes down your throat, like at the back of your tongue, it's all poof. There's roast, and there's coffee, and it's like big finish. And then it gets in your belly, and it makes it all warm and delicious. I like that journey, actually, with you. That's actually a perfect description of what I'm going through every time I have a sip of this. I love the feeling and the flavor that's left over in my mouth after I've swallowed this. It feels in my mouth like I've had a really awesome cold brew coffee, but there is still a hint of brown sugars. There's still a slight bit of fruit left there. Lots of roast. I mean, I can feel the roast in the pores of my mouth. Oh, I love it. I think they did such a great job with this roast. Just a little bit of heat, too. A little bit of alcohol burned there, but it's not bad at all. I said bread that you pull apart. Monkey bread. Monkey bread. Oh, yeah. Yeah. I'm definitely picking that up. Yeah. I think monkey bread would go really well, since it is kind of light and puffy. I think this would go really well with street waffles also. Yeah. And pancakes. Speaking of street waffles, I have some downstairs, and you need to try this. Is that what I saw? Yeah. The little waffly looking things? Oh, yeah. I've got those little bite-sized ones. I mean, they're usually bigger, so we're about to take a break. This is probably one of the best Belgian style stats I've had. This is the best Belgian style. Yeah. I will concur. I'm wondering if the bourbon barrels help with that. Probably a little bit. What I taste of the bourbon barrel is just a bit of vanilla, just a bit of the wood, you know, the charred wood. Right. Just a little bit. And it tastes very, very fleetingly bourbon-y. Like I may have had bourbon before I tried an awesome Belgian stout. But it's not really, "Hey, this is a bourbon barrel beer." Two questions. Yes. What makes something a Belgian style style and can you guys tell me other Belgian style stats? Like, can you guys name any? Well, this is a Belgian style because it's fermented with Belgian style yeast instead of like a standard ale yeast or English yeast or a house yeast from an American. So generally, if it's Belgian, that indicates the yeast strain. Yes. Okay. Right. Typically anything American that's a Belgian style is going to have some sort of Belgian yeastiness. It's not necessarily like any sort of technique that's used in the brewing process or any other ingredients. Okay. No. You were asking what other Belgian style stouts are out there that you may have had. Great divide makes one. Okay. That's pretty good. It's not their best as a Belgian Getty. Okay. Troubadour, which is actually a brewery in Belgium, makes a few stouts. I mean, we can debate if those are really Belgian stout since they were made in Belgium. They just call them a... Here, stout. Yeah. Yeah. Stout from here. One that comes to mind that was also pretty good, but I think that this one totally eeks it out is alligash black. Oh, yeah. That was a Belgian stout that we used to be able to get here. Sure. But they stopped the distribution with alligash. I've had a few other ones. Another barrel-age Belgian stout is paradox makes one. I really wasn't a big fan of that one. And usually, I'm not really a big fan of Belgian style stouts because... Neither am I. It usually tastes like they start out with a strong stout and imperial stout and use Belgian yeast and don't really take care of it like they would be taking care of a Belgian beer. It's just like, "Hey, let's just put Belgian yeast in it and see what happens." It's the same problem that I have with Belgian IPAs. Right. Just like, "Oh, we're going to take this IPA recipe and we're going to throw some Belgian yeast at it." It doesn't seem necessarily very incorporated. This feels like a beer unto itself. It feels like it's a measured piece of art that they made. Right. And I'm really happy that they didn't overdo it with the barrel character. I think that that would have ruined this. Yes. For me, it's really interesting for you guys to actually link this to other beers that I've had before. Okay. I don't know if that's good for our audience, but when you're able to like list... Oh, yeah. These other beers. No, totally. Maybe we should do that for all. Doesn't Johnny Pump can do a Belgian stout? I don't know. But you know what? I really do wish that last omg Game of Thrones beer was more like this than what they ended up having. I agree. That take the blacks out. I really wish it was more like this. You didn't enjoy it? It was okay. It wasn't terrible. But it was nothing. Well, the other Game of Thrones beer I didn't think was all that either. I actually liked that one quite a bit. That blonde? I thought it was pretty damn good. But that stout or that black ale, it was just kind of boring. I wish it was something closer to this because I think this still is sort of accessible. People who really aren't that into beer would still get something out of this because it's fucking delicious and beer geeks would probably go nuts for this too. I think if you presented this as the dessert beer, most people would get it. This is so wonderfully done and it's just chocolate and fruit notes. Not a lot of sweetness. Not a huge bit of sweetness, but then there's that coffee. Those are all flavors that most people really fucking enjoy. Yes. Raspberry tart. Aww. That's where the raspberry tart. Yeah. I can see my little tartness, but you'd also have that flaky crust. Yeah. And just the deep kind of fruit name put a little bit of dark cherries in it or something to kind of link it up better with the beer. That sounds great. If it had like a butter crust or something like that, something to help cut this. Duck. Lamb. Oh, shit. I think duck especially. I love how excited it might be. My nipples just got so hard. We should move on to the next one because- We just keep stroking this one off. I know. It's just so good. Fuck. If there's any moral of this left out there, guys get some because it's worth it. Fucking great beer, Zineke, Zineke, Zineke, Zineke, I don't know. Zineke. You're saving about an ounce or two of this. Yeah. Zineke sounds like a fucking R&B star name. But the next beer that we're drinking, so like I said, Zineke, Zineke, Zineke, whatever. This next beer is- Feeding it to death. No. This next beer is cock-eyed Cooper. It's part of the Crooked Lion series of Uinteb Brewing Company, and that's the way you pronounce it. It's not Unita. It's not YouTina. It's not Unita. It's not Unita. It's Zineke. It's Uinta. It's Uinta Brewing Company, Salt Lake City, Utah. This is a bourbon barrel leaves barley wine. Why did they put the end in? It's after Indian. Hold on. Why does this say Unita? Did you misspell Uinta? Yeah. I always do. It's like I have dyslexia, I can't help it. It's actually Uinta. So like I said, 11.1% ABV, 65 IBUs, bourbon barrel leaves barley wine. It's year round available in bottles and on draft. That time, you also spelled bourbon barrel G-E-E-D, bourbon barrel gade barley wine. There's barley wine, it's gade, bourbon barrels. Screw you autocorrect on Google Docs. Fucking Google Docs. I'm going to read this dramatically. Launched into the exquisite flavors of bourbon with splashes of vanilla watch for currents. It's all flavonauts. I'll just read the flavonauts. Once the currents of dark chocolate and dried fruit, generous amounts of hops and malt make place. Ooh, journey from stock to finish. Deckard and dessert and aged cheeses make superb companions. Honestly, if I knew a person that talked like that, I would never talk to you. I think we should also point out that... Are you fucking kidding me? I take them to all the parties. Oh man. You'd get invited to one. On the label, there's a gentleman with a beard and glasses. A jaunty hat. And two dicks for eyes. Wearing a barrel? Like he's got suspenders holding this barrel on and he seems to be in the ocean. So I think this is the journey that the description is talking about. Well, they're not in the ocean. They're about to go over a falls. Whatever. It's like a river. Whoa, it looks like Adam Savage. Oh, that kind of does. Quick fact for all you Texans. This brewery and this line just came to Texas. Sure did. Oh, this is also from 2011. Oh, sweet. I was kind of drunk when I wrote this. I know. I could see that how the, uh, your hair was gaped by a certain barrel. So it's a hazy brown with garnet highlights. Yeah. It looks like a barley one. Oh yeah. And there's very weird kind of soapy head on this. Yeah, real wispy. Like a really deep garnet though. Mm-hmm. Before you guys go in and praise this nose, let me say, "Oh, stinky." Okay, so imagine if you got orange peels and a little bit of cherries. And then you dump them into bourbon and then steep them in the bourbon for a long time. It wouldn't smell like this. And then throw them out and smell the baby diaper. To me, there's definitely notes of oxidation that's going on here. But to me, it's those fruit notes that you just mentioned. But if you let them dry out in an old dresser for a few years, but there's still that fruit note there. I agree that there is definitely a musty note to this. But the underlying aromas that I'm getting are actually pretty pleasant. Yeah. I mean, there's a lot of that drunken orange peel thing. Orange peel thing. There's a lot of that. Oh, shit. This is 2010. Oh, shit. Okay. Oh, that's why. Lots of caramel and burnt sugar and some in, like I said, cherries, a little bit of leather, a little bit of wet concrete. Leather and wet concrete, man. Wet concrete. Yeah. That one definitely. These old bottles. I just need to let it air out a little bit and get a lot of that old bottle stink out. And then I can start smelling some of the better stuff. Yeah. I would definitely recommend that. You know, swirling the glass around a little bit, kind of aerating the beer. You know, smell it. Aerate it. Smell it again just to kind of see the aromas release and hopefully start to smell better. Yeah. It was musty, wet cement, like you said. It's still a bit that, but I'm not finding that unpleasant. I got something that was like rotten, old, wet spinach. It was like vegetal and gross. And as I aired it out, I don't get that early. Yeah. I was getting that too. We get a lot of the sweetness. Now that you mentioned the vegetal thing, there's definitely a broccoli note that I'm getting. Yeah. You're right. I can kind of taste that. It's a little bit of that weird, sulfuric, I don't know. There's a little bit of a cream corn thing going on just a bit. As I'm taking my first sips, I'm definitely picking that up, but there's also tangerine and orange peel. Mm-hmm. This is kind of nice. It's smelly. Yeah. I didn't get any of that vegetal smell when I tasted it, so I didn't taste it, which made me happy. Yeah. But it definitely tastes like hop candy or just like candied sugar. I love the tangerine that Mike pointed out. To me, this is like Angostura bitters, kind of, right? Yeah. I've been drinking a lot of whiskey and throwing a lot of bitters in it. It's got some herbal qualities to it too, but you know, the first thing that kind of jumps out at me is that this tastes similar to a bourbon mixed drink that somebody at a hipster bar would make me. We're at the very end, they twist an orange peel and set it on fire and just burn those oils onto the surface of the glass. You know, that bitter orange oil. I've had some old fashions where people have done that. I need to go to better bars. I do. Except every time I go to one of those places, I order a drink and I don't get it for 40 fucking minutes. Because they're building it for you. I hate that. With their hands. They have technology guys. Yeah. I know. It goes with the mustache. So it's very orangey, right? Very citric, very orangey. There's a really nice layer of these burnt sugars there. It's quite bitter, but not so much so that it's a turn off to drink. It's a little oily. There's a little bit of that broccoli thing. Just a very small touch of that, but that's not very, very big. You have to kind of really look for it to find it for me. But I kind of like this. This is opening up really nicely. It's really nice. I think we pulled this bottle at a really, really good time. Exactly. Because the oxidation is just right before it gets bad. Right. Especially considering this is from my seller, so it's Texas seller aged. Ooh. From 2010 you said. Yeah. It was sent to me in 2011, but it was bottled in 2010. Okay. And what I mean when I say Texas seller, quick side note is I don't sell her an refrigeration. I just sell her in a dark pantry. Yeah, like in my pantry and my kitchen, it's dark and my apartment never gets over 75 degrees. And I keep it at a steady between 72 and 75. Yeah. So there's not a lot of temperature fluctuation. It's not by the sun or anything. I do the same thing. But I always make sure to pull my bottles maybe a year or two earlier than I would if I kept it at 55 or 65 degrees. Right. So you guys know caramel apples. Have you guys ever had a caramel orange? No. I haven't. Kids hate it, by the way. But this kind of reminds me of what a, I don't think a singing exists, by the way. No, no way. I see where I go in with it. But if you dipped an orange in caramel and then took a bite of the rind and the caramel kind of like that. No, no, you could totally make this happen. You could candy some orange peel, cover that in caramel. And then before the caramel hardened or like you could dip the candied orange peel in freshly squeezed orange juice, let that dry out a little bit and then cover it in caramel. And eat it with a page of an old dictionary. And I feel like we're missing a part where we dip it in bourbon. Yeah. No, but there is some of that too. But the thing that's really kind of blowing me blowing me, you have to say that last word or it sounds really weird, the thing that's blowing me is my hand with the face that I draw on it. Yeah. It's so uncomfortable sitting next to you right now. No. You want any more? Yes, please. No, this is like a window in my life right now. The thing that's kind of blowing my mind about this is it's 11.1%. And you can taste a lot of that alcohol, but I really thought taking my first sip that this was going to be way more burny than it is. Oh, yeah. It's actually evened out quite nicely. I think I brought one of these to a tasting a few months back, one of Mike's tastings. And it was a much fresher one and it was way too sweet. Yeah. You can just tell that the sugar's on this tapered off so nicely. Pretty well, huh? Yeah. The body's thinned out just a little bit. I'd say it's about a medium in terms of mouth feel. It doesn't really explode with carbonation in my mouth. But I really am. I'm very surprised by how this turned out. I'm very happy. And for some reason, I keep going back to quills and parchment. Yeah. I mean, because there's oxidation there. Yeah. Yeah. No, but usually it's like old books. But for some reason quills and ink. This was from 1810, right? I'm also picking up, as we're talking more about the flavor notes, pecan skin. There's something else that's there that's just that... So that astringent part. Right. Kind of earthy. Right. Exactly. The con skin. That's so crazily specific. I know. Sometimes we say things. I'm like, whoa. That's our curse though, you know, which we try to describe things how we first taste them. I don't know, I think we just get so used to pulling out flavors. This tastes like seven and a half hour old corn skins, you know? So check this out. At the very end, after you've swallowed it, I mean, you guys just swallowed a little bit. Think about Juniper Berry's star anise and maybe something a little, I don't know, minty or... Get out of my head! Right? I mean, it's... Yeah. Wow. So that's the herbal thing that I was pulling out. It also turns to a little bit of lemon zest toward the end too. Okay. It turns to a little bit of lemon zest. I think it's probably lime zest because it's a little bit bitter. Maybe a little bit of both. Maybe. Yeah. Like a 60/40 combo. Sure. I think it would be fascinating. Tie basil. Especially because of... Tie basil. Um, Anastasia doing that whole like, I should do a caramel orange procedure. If we actually try to do side by side a tasting of that food and the beer and see how closely she can mimic it, that'd be interesting. Get to work, Anastasia. We just give her an iron chef style kitchen and say, "Build this beer out of food." We should make a video series where it's like, we start tasting a beer and then we're like, "Go to the kitchen quick! Try and make this real quick." Can't it just be her falling? You're on the clock. I'm just gonna say I can't... I can't help but think that it's just gonna add bloody as fuck. Like just blood everywhere. But, guys, this is the 12th beer we've had. I accept. I accept. Yes. No, not accept. You're gonna fall on the knife. Maybe then I'm just gonna fall into me. I don't know. Probably. That's the story we're gonna give. I don't know if I have anything else to say about this beer but... I'm actually enjoying this. The more I drink it, I like it more and more and more. The longer it sits, the more that vegetal thing is going away, which is wonderful. I'm gonna figure out what I'm gonna consider weirdest food pairings and I need some help with it. So you said Thai basil and for some reason that set my brain to thinking... Shoes! Shoes. I am gonna get some shoes on Saturday, guys. Shoes. I'm not gonna eat them. No, I'm not fucking Herzog who ate his own shoe. Whatever. Did that happen? Yeah. He ate his own shoe. Okay. So, this is an Asian dish. I'm gonna need help identifying it and then I'm gonna need help seeing if this is really gonna go together. Take a pancake. Chicken broccoli. A fried fish cake maybe but I'm not sure if it always uses fish but it looks like a fucking Asian latke. Like egg-fu-yung or something? Like what are you? And latke. Or whatever. Yeah. None of us have said. No, we all suck at Asian. You're the best Jewish. No, no, no. I know. I know. Latke is Jewish. Yeah, yeah. So it looks kind of like that but it's like this erb-y fried Asian goodness. Okay. It's typically an appetizer. I think when I had that in Japan it was with... Humble f*ck. Jeez. It was with octopus. Yeah. It's like a pancake with scallions. Yes. It's like a scallion pancake. Yeah. Yeah. Normally there's some seafood that's mixed in with it. Okay. Yeah. That's normally what I... So, scratch that. I'm thinking of... Now I'm just thinking of actual like potato pancakes with the apple sauce and the crumb fresh. That could be good too. Shit. Depending on how heavy-handed you are when you make crumb fries. Do the crumb fries. Yeah, for real. Yeah. I mean just because this beer is a little lighter body than I want it to be. Right. The obvious pairing is blue cheese. Oh yeah. I want so much blue cheese with this. Yeah. Guys, I have cheese in the fridge. Yes! I don't like to be obvious all the time. Blue cheese is one of those things and I think a lot of people are afraid to pair that with something a little bit more on the sweet side or a little bit more on the caramel-y side. It just goes so well together. It really does. I mean just think about how well blue cheese pairs with marmalades more preserves. Right. Absolutely. And honey and all that. Exactly. Guys, just keep talking. I'm going downstairs to get me some blue cheese. Well we should all go downstairs and get blue cheese because it's about time for a brown. Yes. Let's do that. We got three other beers coming on the other side of the show. All of them from Stone and the three of those beers. Oh god, it's going to suck. Are the three new Keny empty series beers that they just released? Awesome. Yes. So Southern Chard, Crime and Punishment. So two of them are pepper beers. Yeah. Holy shit. Two of them are Dostaevsky beers. They totally hurt. They're all going to be a little bit more. I'm going to be a little bit more. I'm going to be a little bit more. I'm going to be a little bit more. I'm going to be a little bit more. We use the fire to burn the night. We're going to be a little bit more. We're going to be a little bit more. Dostaevsky, we use the fire to burn the night. Oh, I feel so much better. Yeah. We went downstairs and ate a bunch of cheese and strip waffles with what was left of those beers. Fuck yeah. Awesome. Awesome. You cleaned you up. I know you guys ate all the cheese. Anastasia started eating craft singles and shit. Whatever. It brings you back to my roots. You can't just put Humboldt fog in front of me. That's true. You ate it cold and everything. I'm so good. Mike ate an entire wheel of Humboldt fog down there. He ate almost a wheel. Yeah. Be lucky that you're not in this room smelling. It was delicious and very sad. Stay tuned. His tears salted the cheese. We came up with a bunch of video ideas. We might be filming real soon. Anyway, we're moving on to our next beer and this is southern charred. I'm so excited about this. We're from stone brewing company. It's part of their QM, their kangen tea millilitre series. This is batch seven. We had one through six in our QM series show a few weeks ago and stone brewing company is out of Escondita, California. This is 2012 double bastard ale aged in bourbon barrels and this is so fucking good. It's 12.6% ABV, 95 IBUs and it was brewed August 2nd and November 2nd, 2012. October 2013, arrogant bastard ailes really big brother. This dark amber ales brewed with a huge milk bill and a belligerent amount of hops. It's a heavy bitter beast of a beer and absolutely not for the timid unfiltered and aged for 10 months in 51% Kentucky bourbon barrels and 8% American oak barrels charred and 13 months in 41% Kentucky bourbon barrels, second use, first use suitable for cave aging. Nice. That's intense. Basically this is from Steve Gonzales, kind of he made it a point to tell stones, PR people to send us bottles of these. So this is technically from stone, the brewery, just want to be completely transparent about that. They sent us these beers and Steve kind of egged them on to do that for them. Thank you, Steve. Thank you so much, Steve. Because we're popular. Totally. Thanks, Steve and stone. Yeah, totally. Thank you guys both for doing this for us. Yeah, well, you didn't thank me for bringing my beer. Thank you. That's all right. Oof. Hazy brown. Caramel-y brown. Cloutie. Yeah, Cloutie. It looks a little pond water-like. Oh, God. Why'd you say that? It doesn't look very good. No. It looks disgusting. Oh, God, though, that smell. Should I take the tums an hour later? Holy shit. Yeah. This smells so amazing. Hang on. There's very little to no head on there. It's just butterscotch and nuts. Bourbon, caramels. Wow. Don't say de leche. Oh, yes. Exactly. It's just an incredibly caramel-y. Crumb roulette. Crumb roulette. Oh, man. When I said butterscotch, it wasn't in a pejorative sense. Right. It's not like diacetylated. No. No, no, no, no. No, it's like butterscotch putting straight. Ooh. Right. Yeah. I can't wait to take this. Made with a bit of bourbon. I mean, you could smell the bourbon in this. Oh, yeah. This is like what I eat for dinner sometimes. Butterscotch putting in with a side of bourbon. I just wonder if you're the only person ever to have said butterscotch but not in a pejorative sense. Oh, when it comes to beer, it has a negative connotation. Sometimes he calls Mexicans butterscotch. Oh. What? I'm a Mexican. I'm fine with butterscotch everywhere. I don't understand why I'd be called butterscotch, though. Because spicks isn't really good. Oh, God. He can't call me a spick and not leave unharmed, so he says butterscotch and I'm fine with that. Okay, butterscotch. Let's move on. I'm not that fine with that. There's definitely a booze note as I'm just taking very long draws into my nostrils. Oh, yeah. Sticky toffee pudding. Oh, God. You're just... We've got to take another break. I've got to go make some sticky toffee pudding. There's a little bit of like waffle in here like... Like Belgian waffle batter? Yeah, Belgian waffle brown sugar. This smells awesome. It smells so good, you guys. I can't do it. And this stage is about to slide off her chair. Oh, you took a sip. It's about to slide off my chair. This tastes fucking great. Son of a bitch. Oh my God. It's still hoppy. Oh, that's good. Oh, Bernie. Mm-hmm. That's warm. That's got some heat. Oh, man. That's great, isn't it? Everything I love. It's in this glass. Oh, God. Oh, God. No, this actually lingers. You know, sometimes I get so old but that was really good for me. That's delicious. Okay. So trying to put words to this. I mean, it's very caramelly from the outset. There's a lot of caramel and bourbon and vanilla and there's like a creamy quality to it almost like a creme brulee, butterscotch, some Bernie, you know, alcohol. I mean, the alcohol is pretty up there in here. In 12.6. Yeah. And it actually feels like it's elevated by the hops because there's a lot of bitterness there and that seems to be picking the booze up just a little bit. Have you guys had the chicken and waffles 24-diner? Yes. So minus the chicken. It's the waffle with the maple syrup and the bourbon butter. Yes. That's everything that I'm getting right here. Oh, my God. Just that front end is toffee, butterscotchy, caramel, then it fades into vanilla's bourbon. And a lot of bourbon. And a lot of bourbon. We put a lot of bourbon in there. But then there's this great hop note that's at the very tail end of everything that just helps to cut through all that sweetness. I'm really happy that that's there. Yeah. The hop note is pretty bitter. Yeah. I mean, it is pretty bitter, but it's not super overwhelming. I mean, it's more like grapefruit skins or something. It's more of a citrus, fruity, hop note, not necessarily a piney sort of thing or a cat pea, chinook-y sort of thing. It's resiny. It's very resiny. Mm-hmm. I was expecting something a lot sweeter actually. In fact, it really kind of takes me a little off that this is bitter. Yeah. Because the aroma is really sweet. And the aroma, I'm like, oh, this is going to be like a thicker, caramely. And it's actually a little bit thinner bodied. It's bitter. And it's got a lot of alcohol bite. In fact, it reminds me of scotch. There's definitely a charred note that's coming through. Yeah, absolutely. It's super charred. It just reminds me of a really young bourbon. Mm-hmm. Kind of, yeah. The thing about this and the sweetness, the first sip that I took was pretty sweet. Well, for me, it was. And this really, I mean, the hops the way they're building up in my mouth are more highlighting the alcohol and some of the other flavors and taking that sweetness away. And I think that it's because of the hops and the alcohol, the way those two things are playing together, that I don't really notice the sweetness as much. You nailed it. This, for me, that initial sweet flavor now is totally gone because there's a very stripping hop note that's continuously building as it's just sitting here on my palate. This is still awesome. This is going to be so hard for me to rank between this and the zine key. Yeah. And we haven't gotten to the other two. I know. I'm sorry, but I mean, it's really rare that I have two beers that fucking good in the same show. I haven't said it in like 30 or 40 episodes, but feet of brewing prowess, both of those beers. That's true. Just so well made. I'm still thinking about chicken and waffles and how amazing they would pair with this. Oh, man. I wouldn't do like a straight maple syrup because that would just add way too much sweetness. I would somehow do a less sweet, maybe like a coffee infused syrup or a citrus kind of syrup, but you definitely want chicken and a really basic kind of Belgian waffle. And I think this would just go amazing with it. So good. When I was describing it and just having that waffle and maple syrup note, I would love to pair this with chicken and waffles just so that I can have something savory to help cut through everything else. Yeah. I mean, you'd have that fried chicken to help cut through this. Yeah. And, but then that really plain basic waffle would be the bridge between the chicken and the beer. Yeah. And this is definitely a beast of a fucking beer. I mean, it is. Oh, it's huge. A heavy fucking hitter. And you don't want to drink one of these by yourselves. You know, you really want three other friends with you when you drink this. Or enemies. But if you don't have any friends get some craigslist craigslist craigslist. I would drink a bottle of this to myself over the course of like four or five hours is how that would turn into if I decided to crack it open to myself. Well, what's the best way to preserve a beer that you can keep drinking it like that? Just keep drinking. Or keep the carbonation rather. Just let it for me at that point, that's a non issue. It's just a no known that it'll probably get a little bit more still over the course of time. But for me, a beer like this like was mentioned, it's like drinking a scotch or like a really young bourbon. This could have less carbonation and I'd still enjoy it just as much. And you can set a four hour start off having it cold and then let it gradually warm up and just kind of see how it evolves over the course of a few hours. In terms of the Congente Melalee tray series. This is one of my favorite ones that I've had so far. This is fucking phenomenal. I mean, I just, I remember having that stone suitable for cave aging, one of our tribute beer to Danny Williams, having that following rock and just being really blown away by that as well. That was awesome. And that was like, it's the first use of one of the barrels that this southern charade was aged in. Yeah. And I get some of that too, like those kind of darker fruit notes, the bourbon and all that. Now, I remember really liking that. Don't remember a lot of the details because I remember like a few details. Yeah. By that point, I was just trash shit. I got to say, all of the stone barrel aged series beers that I've had and even the specialty ones that weren't bottled, like the tiger cub. Oh, yeah. Tiger cub was great. That's one that Steve worked on by himself. Like that was fantastic. All of them have blown me away so far, but this is right up my alley. I am not on the same page as you really, I don't like liquor though. That's true. I don't drink any liquor really. And this kind of drinks like a spirit because oh yeah, that bitterness of the hops really elevates the alcohol into something that's similar to a spirit. It's funny because you guys keep saying it's too sweet. I don't think it's as sweet as I expected. I kind of wanted something a lot more along the Carmelite, which would be like basically fried sugar, pure sugar type vein. And I want something a little bit thicker and heartier for what the nose was saying. It comes across as a thin booze with a bite. Yeah, of course. And when you say thin, I understand what you're saying. It's not aqueous thin. It's more thin like a spirit would be. Yeah. I just think it's not for me. It's not the flavors I like. That's fine. I am digging the hell out of this. I just want our listeners to know it's not unanimous. You don't have to drink all of that. Just so you know. No, I'm gonna. How much is left in that bottle? A little bit. You want some more? No, no, no. I'm gonna wait till afterwards because I want to drink that when it's warmed up after we've done recording. Oh my God. Because we have two other beers to go through and both of those beers are pretty big too. Yes. And they both have chili peppers in them. Oh my God. So that shall prove interesting. But holy crap, the Southern Chard, this is wow. Fucking incredible. And I think that they made more of these three than they made of all their other King Ganthe series. Okay. King Genti, I think, is how Steve pronounced this. So I guess we're still not getting these in Texas at this point. I don't know. I really have no clue. But if we do, I'm gonna buy some and lay it down for a while. I would really love to see what this does with a little bit of time. I can only imagine. I mean, this is awesome. The way it is. It's phenomenal. And if anybody's out there that bought some up, drink one of these fresh. For sure. Absolutely. This is phenomenal. But if you're lucky enough to be within their distribution range, buy a couple and sit on one or two and then fuck it right in and tell us how they do in like another like eight or nine months. I agree with that completely. This is incredible. It's like a bourbon egg cream cocktail. Mmm. Holy shit. Yes. That's good. Wow. Good call. You're welcome. Back when they were still open. I love bourbon drinks with egg whites and whipped egg whites. Oh, me too. East Side Shore Room does a really good one. You have to order it. It's not on the thing anymore. Like they don't advertise egg whites anymore, but they still have drinks with egg whites. Mmm hmm. Anyway, that was Southern Charge, Stone Brewing Company. The next one is another stone beer. It's called Crime. And this is another one of their Kinienti beers, batch eight, in fact, Stone Brewing Company of Scondido, California, and this is Lucky Bastard Ale with peppers added and aged in bourbon barrels. This is 9.6% ABV, 102 IBUs brewed July 31st, 2013, bottled October, 2013. On Arigant Bastard Ale's 13th birthday, we threw all our bastards together. Arigant Bastard Ale, Oked Arigant Bastard Ale, and Double Bastard Ale to create Lucky Bastard Ale. Later, a crime was committed against this gorgeous beer by adding an absurd amount of freshly harvested local peppers, including mid-level heat red and green jalapenos and ultra hot black nagas, Caribbean red hots, fucking morugas scorpions, and fatales, and thus crime was born. Holy shit, Grant is going to die, drawn off, unfiltered American elk Kentucky bourbon barrels. All right, ladies and gentlemen, hear this. Bam. I have to actually say the bam because it wasn't loud enough. I am opening some Tums right now, courtesy of Rubio. Oh, God. How many do I take? Like, you're going to die. Yeah, 12. You're going to fucking need it. Holy shit, I just smelled this. I smelt from the bottom, I think I want to take some Tums too. Mike, part of your nose is burnt off. Take the Tums after if you need them. Yeah, you don't want to eat that and then taste the beer because that might color your flavor. What if you just swallow them whole? Mike and I, and I have to stage it to a certain extent, are really big, chili pepper fans. We like really hot stuff. I went to one of their concerts. No, I was not a big fan, admittedly. This beer tastes like Michael Keetis, whatever his name is. Anthony Keetis. Anthony Keetis is sweaty. Whatever. Flea or tick or whatever. I'm like 38. Oh, my fucking God. I haven't smelled yet. I want to. Let's see what it looks like first. It's burning inside of my cup. There's flames spreading out. Actually the glass is melting. It's copper, garnet, brown. It's kind of clear. A little bit, relatively speaking, translucent for sure, beautiful amount of head, beautiful head on mine. I've got like a finger and a half's worth of off white, awesome head. Oh my God. No. This sounds like straight peppers. This is going to hurt so bad. Holy shit. This smells like habaneros that you just chopped. Okay. Here's what I'm wondering. This one's called crime. This one's called punishment. No. What the hell are we in for? My friend John in California texted me the other day and was just like, Oh my God, punishment. Fuck that. Fuck every bit of that beer. It hurts so bad. You're going to fucking love this, but this hurt me so bad. You're going to die. We're not even there yet. We're just on crime. No. So there's definitely a habanero brightness to this, but I'm also getting a deep earthiness from those nagas. Yes. But that's what's going to hurt. Okay. What's a naga? It's a ghost pepper. Yeah. It's one of the ghost peppers. Why did you tell me that? What's some arugo scorpion? Is that like some other ghost pepper type? It's not an actual scorpion. This is all of the stupid hot peppers that you could throw at a beer. Yeah. These are like all the hottest peppers in the world. Why do they hate us? What's interesting is that I still smell the lucky bastard like, yeah, I still smell that underlying and I love that beer when it was first released. Let's describe what we're smelling. Okay. Underneath the peppers, I get earthy caramels and abreadiness. Just a little bit, right? Right. And the peppers come off as simultaneously green grassy like, you know, think about pepper husks, right? Halbanero pepper husks, habanero pepper husks. Think about wood. Think about citrus. Just a little bit of that. Think about... It's a spectrum of peppers. Yeah. So you get earthiness. You get a brightness. You get something green. It has this kind of dusty quality that you get from a very, very, very spicy pepper. I'm going in. Have you guys ever tried to drink beer through your eyes like you pour them into your eyes? Oh my God. Oh my God. Holy... You're going to die, Davis. Holy shit. Holy shit. This burns exactly like one of those peppers. It starts out. Yeah. Cool. But then in the back of the throat, that's where the burn starts. Oh. You're not making us want to try, even I have trepidation about it. I took a sip. That's a nice light burn. Okay. That's horrible. Let it build. This is the kind that builds. Let it build. So should I not take another sip? No, keep going. Let's see how this works out for you. Fuck. Oh. Okay. It hurts. Am I serving them? Okay. So in the grand scheme of chili beers, having gone from cave crepe chili beer to... Was that like another whistle booger thing that you had going on? So from cave crepe, I never going. You're going to go to Billy's Chili's. Yeah. The Ghostface Killa to... Elevated Ghost Scorpion. Yeah. The Ghost Scorpion. I'm wanting to die. I'm really enjoying the beer itself that's here. Right. This is about as hot as Ghostface Killa. A little bit more. A little bit more. Yeah. A little bit more. It's not nearly as hot as the Ghost Scorpion. No. Ghost Scorpion is just torture. So this is a special kind of torture. But it's one of those things because my motto is it's no fun to eat or drink. Unless it's a fucking struggle. That's true. But... That's a terrible motto. That's also his motto in life. Yeah. It's... All of it. All of it. It's a point of life. Michael! Michael! No, no, I'm back. I'm back. All right, all right, all right, all right, all right. So the base beer flavors that are going on here are fantastic. And I really love the way that they're highlighting the chili peppers. Right. And I've not had another chili pepper beer that really spans the spectrum of all of the possible flavors that you can get from chili beers. Yes. This is earthy. It's earthy like a ghost pepper. It's green like a jalapeno. But then it's also like bright citrusy like a habanero or... Citrusy nutty like a habanero. Right. You're like one of the scorpion peppers, like what they called it, so... Are you okay? I feel like Grant and I are going to sip these beers out. These are different noises. Okay. So that was one of those super spicy reflex burp. I think I'm just... That makes it worse. Oh. Ah. Because it goes down and it comes back out. Seriously, my... Just... My thing. A sternum hurts. Should have eaten the thumbs. Ugh. Here it comes. Don't eat them now. The thumbs. Yeah. I ate one before and I just switched her out of the water. Okay. So I'm getting a lot of the plant-like, vegetal stuff from the peppers, right? There's a bunch of that that happens. And just like you said, citrus, earth, green chili pepper, like all that stuff. Stuff is there. There's a little bit of nuttiness and it's pretty fucking awesome. But you still taste, like Mike said, the... Grant is dying. The maltiness of the base beer, right? So you get that maltiness, you get a little bit of a, I don't know, there's like a brown sugar quality, just a touch of that sort of thing, which is getting really fucking steam-rolled by the peppers. Yeah. Everything is getting steam-rolled by the peppers. But there's a good amount of body there. You still get some hops there. I'm really glad that they restrain themselves on the hops because hops would really intensify. Like the bitterness would intensify the shit out of the heat. Yeah. One of the two IBUs, they really restrain themselves. But I mean, even then, it's not really that bitter, you know? It's not really that hugely bitter. But I also get bourbon barrel and I get wood. Yeah. Yeah. Lots of it. Can I just say in anything so that he's not in the fucking hole? But it comes through in the mouthfeel as well, there's something fibrous and woody from the bourbon barrel, clearly. Yeah. I mean, I'm really enjoying this beer. Hey, do you want to know what I think? That's great. I think you two are talking out of your asses. Yeah, right. It just tastes like peppers. Oh, one is like... It tastes like peppers. It tastes like earthy, green, fresh, red-hot chili peppers. But you don't taste the beer? No! There's only peppers. I don't mind spice and if this were food, I'd be enjoying it. But I think a lot of it gets muted out by the fucking peppers because they mainly hit at the back of your throat. Absolutely. So, already prepping for every sip you take, it's all going to be marred by pepper. Well, just like all those other high capsaicin peppers, like the ones that they use in this, that's the way those peppers attack your palate. They do it in the back of a throat and it builds forward and it builds downward inside your body also. But to your point, there's a definite threshold of people who could drink this and taste the beer because I am so used to really, really hot food, I can still taste the food when I have something that would just be peppers to most people. If you're not super, super into super hot things, you're only going to taste the peppers. I think that I like really hot stuff more than both of you, Grant and Anastasia. And, sir, just about the same as Mike, yeah, I'm just about the same as Mike on the pepper thing. I can actually taste the beer underneath all those peppers because I think maybe my taste buds and my threshold are so fucking high for those peppers, it's not that big a deal to me. That's fine. But you two are in the minority. Oh, yeah. Absolutely. So is Grant. So is Grant. I like to call myself the mid person. I've never been in a minority. Wow. I'm a white male. You're welcome. You're married to a Chinese girl. Fuck. I'm just wondering, after y'all finish your glass, are you going to be able to taste anything else? I'm not going to finish the glass that I have. I'm actually going to- No, I'm just hypothetically, if you were to finish your, whatever, six ounce pour. This is made for an extremely small niche audience. Yes. Me and Rubio and maybe like seven or eight other people are probably in it. That's it. That we know. No. Sure. Oh, yeah. He would love the fuck out of this beer. There are a bunch of our friends. I've seen that guy chug hot sauce. Yeah. And then dive into my fridge to get like expired Philadelphia cream cheese to cut everything. That's because he's desperate. Yeah. But it's a great story. You're right. I mean, this is a niche beer. And if you're not into spicy stuff, even if you, hey, yeah, I like spicy food, probably still won't let the beer for you. Okay, so then- Unless you- Are you guys not actually drinking anymore? I'm still having some. Yeah. Okay. I'm like, am I the only one who's going to finish this? I have a six ounce pour. I'm down to three and a half ounces now. Yeah. So then I guess my follow-up question would be, do you all feel that maybe these two beers are a little more gimmicky because I've heard a lot of hype over these two beers and tasting just the first one, I'm like, is that only real hype because of how spicy it is? Probably. This beer is as crazy today, flavor-wise, as something like ruination probably was when it came out. But it is absolutely crazy, gimmicky, big time. What the fuck? But- But- Just like ruination? Most chili beers are. Right. Like, really gimmicky. But whatever. But just like ruination, this has its audience that would really fucking love it. And I'm really enjoying the hell out of this. This is one of the better chili beers that I've ever come across. Yeah. Without a doubt. I can agree with that. Totally. But still. But again, it's not for everybody. It's- It's for very few people. If- No doubt about it. But still, there's more character and more depth than what's offered in your standard chili beer. So if you like to be challenged, but you like to be able to dissect something, this is totally the beer for you. And you know what? I expected the heat to build more and more as I kept on drinking it. There's a plateau. There's a plateau. It stayed about the same. It's actually like dipped down a bit for me and I'm actually not getting that big shock that I did when I first had it. Spears making me angry. Okay. I mean, it is one of the most complex chili beers I've ever come across. Totally. It's oppressive, but this is right up my alley at the same time. So white men should drink it because I don't have enough of a freshen? Right. Great looks so- Shut up. He's so sad. Great looks terrible. Let's just move on to the punishment. Are we going to drink a milk beer in between? Yeah, I honestly feel like maybe we should put some crackers on our tongues or something. Just to kind of- Salt. Try to quell that spice because- I mean, some cheese. I mean, honestly, punishment coming after isn't really good. Okay, well, let's just take a very, very short break and then we'll move on to the next period. Alright. Grant, how are you feeling? I feel a lot better. Good. Recouped. So for those of you guys out there, here's the pro tip. If you have something really, really spicy in your mouth is burning, milk is okay. Do lime juice, a little bit of lime juice on the tongue. Do that. Do a little bit of lactic acid. A goosa is a really good thing to cut a lot of that capsaicin because those acids will break down the capsaicin molecule. So this isn't going to hurt coming out of my body, right? Maybe. Yeah. But you could rub limes on your ass. Okay. Don't do that. That sucks. Don't do that. I have a lime juice bidet actually in my mouth. Oh God, I want to move in with you. This goddamn anyway, that was crime that we drank before the break. Oh my God. Might just smell the punishment, which is the next fucking being a torture over there. This next beer is called punishment. It's a batch nine of the QM series from stone. This is 2013 double bastard ale brewed with peppers and aged in bourbon bales. It's 12% ABV, 82 IBUs, brewed July 31st, 2013, bottled October 2013. Punishment was born as double bastard ale. A heavy, bitter beast of a beer. It was already now for the timid, but with the addition of jaw-dropping quantities of freshly harvested local peppers, including mid-level heat green and red jalapenos, ultra hot black nogas, Caribbean red hots, is the same shit blah, blah, blah, blah. So yeah. So essentially. So essentially crime is lucky bastard, Asian bourbon barrels with a shit ton of peppers and punishment is double bastard aged bourbon barrels with a shit ton of peppers. Look at this. Smells pretty much like the last one. What does it look like? It also smells pretty much like the last one. Little less head. It smells harsher, I would say, but it's hazy orange, brown, wispy head. It's making my nostrils burn. Usually when someone says punishment, it's a little more pleasurable than this. There is. That's what the peppers are. There's far more black naga going on in here without a fucking doubt. Yeah. Smells so much more pepper here. Okay. So it's less green, jalapeno, more earthy ghost pepper. Yeah. There's more of the shit that'll hurt you. And just spiked just slightly with the scorpion habaneros just that, uh, oh my God. Yeah. That means just a ton of peppers in this nose. I don't smell very much of the base beer here. No. This is far more oppressive. This feels like it's namesake. Really. Yeah. This is punishment. It's gonna be peppers that we described in crime pretty much. I don't really need to describe this anymore. It's just going to hurt. It smells like, it smells like pain. Okay. Does this taste like burning? Yeah. It fucking does. And I understand just holding her phone up already and she's going to fucking video grant taking a sip of this because Grant doesn't like it. Because I'm the biggest pussy on the show. Who's going to video me trying this? Nobody needs to because it's not going to be nearly as soon as I know. I'm going to go in for a sip. I know Grant's going to go in for a sip. Okay. Everybody go for a sip. Let's just do this. Okay. I just want to watch this happen to him. Oh my God. How are you doing Grant? You good? So far it's not as bad as crime. Really? Burn. No. You're wrong. Just wait for it to build. You are wrong. I haven't even tasted this. I just love just looking at Mike. Yeah. It might be wrong. Oh my God. This is Ghost Pepper Slow Burn. Okay. Yeah. This is the Ghost Pepper Slow Burn. I just had a sip. Oh. I'm trying to swipe it a lot. Okay. Salivate. Yeah. Salivate. Oh, there's a towel. Yeah, there it is. Okay. Oh. Mmm. Mmm. Okay. Let's do this. Okay. I taste a little bit of the base spirit. You know, there's a little bit of the double dastard. Okay. It just builds earthy pepper and it is hot. The initial... Oh, is that Drew Long Grant's tints? Yes. Yeah. Oh. It's good. So, the initial flavor, and this is, to me, this is far more Ghost Pepper. If nobody's had a Ghost Pepper before, this is exactly what you're in for when you nom on one of those things. Oh, what it tastes like. So the heat isn't as huge as a Ghost Pepper. That's right. I feel like I'm having a Ghost Pepper, right? But the, so the heat is not, the heat is definitely not like gnawing on a raw Ghost Pepper. No. But the flavor. This encapsulates the flavor so much better in terms of Ghost Pepper. And that's... I've said it before, and I used to grow Ghost Peppers. Ghost Pepper is one of my favorite peppers in terms of flavor. Yes. It wasn't so much for that goddamn oppressive heat. I love the earthiness that's here. This is really fucking tasty, but as it rides, it builds, but there's a part where it slumps and it slows down and I start to actually taste the base beer and I can taste the caramels and that deep hop note. This is still really well crafted. This is oppressive. Yeah. Without a doubt. Oh, yeah. This is challenging. Even for me, this is challenging, but I'm appreciating the hell out of this. I mean, heat wise for me, it's close to my upper limit of what's comfortable. Right. So I'm still drinking this and I'm still not being overwhelmed by the heat. But again, I'm a mutant when it comes to hot stuff. Right. But this does not phase me in the sense that the Ghost Scorpion beer did. Yeah, it was Ghost Scorpion, right? Yeah, yeah, yeah. Yeah, yeah. Elevator Ghost Scorpion. I also feel like that was just trying to be hot. Yes. That beer, we shared a 12-ounce bottle between like 14 or 15 people the first time that we had it and that was almost too much and I'm glad that we had it at the very end. This kid's getting hot, guys. So this is actually building. The more I sip it, it's building. My eyes are beginning to sweat. Well, my eyes are also sweating. My forehead is sweating. But I kind of like crime better because I tasted more of the actual beer. Here it just tastes the same as crime does for the most part. But instead of the actual base beer that I'm tasting, I get a little bit of that double bastard. I do. But I get so much more of those peppers and it's really just rolling right over the stuff that I enjoyed in crime. And actually, I went back and I had another sip of crime, which I have in my glass and it's positively refreshing compared to this beer. So how can you tell with so much pepper in your mouth? So personally, what else? I think I'm a bigger fan of the punishment, actually, because to me, the crime has very much more of a green note, but it also has more of a citrusy hop and that's the thing that I'm really sure about it. But it comes across more vegetal to me. And the part that I'm really digging about the punishment is that it really captured ghost pepper earthiness. So my problem with ghost peppers is watching Grant drool and sweat. So my problem with ghost peppers when I'm having them fresh and the thing that I've always had a beef about it with is that it's got such great flavor. Oh, don't touch your eyes. But it hurts so bad and I've always wanted somebody to be able to extract the flavor of ghost pepper and capture that perfectly. And they did a great job of that. And exactly. And it's not... I touch 50 an hour. It's not as hot. Mike, how does your mouth still work? I'm a fucking mutant. Here's a machine. Yeah. The side of my mouth, the roof of my mouth that all burns, everything burns. Grant is just sucking on a lime wedge. Perfect for me. Punishment spice hits mid tongue. The crime spice hits back and forth. Right. I thought I loved punishment. Yes. No, this is not what I have in mind when you say punishment. Okay. So for most people out there in the world, this is a stunt beer. This is a beer that you're like, I bet you I can drink a glass of this. Hey, who's gonna bet Grant to chug it? No, no, I don't want to see Grant die. I really, I like Grant. He's a good person. I'll show it if you guys really want me to. No! I can't do that to you. I do. Mike is a complete fucking bastard. Mike likes punishment. But yeah, it's a stunt beer for most people. And I kind of wish this was a little bit more. We thought for people who enjoy it, isn't it still a stunt beer? Well, I know. So they have to acknowledge, hey, I'm really getting off on a stunt beer here. It's a matter of because these are niche beers in the punishment more so than the crime. Such a hipster. It's really limited in terms of its audience. It's appeal. You think about how much market share craft beer has with just beer in general. It's a niche of a niche of a niche. Yeah, exactly. So it's like a percent of a percent of a percent of a percent of people that are gonna actually like this. This is the most hipster that Mike will ever be. Oh, you're not gonna like this beer. You're not. It says Mike Lambert, the hipster for 30 seconds. I don't know. I'm still trying to figure out what I feel about this beer because it's not hitting my upper limit of heat tolerance. It's pretty hardcore. Would you want to drink it again? No, no. And it's not that it's just too hot. The reason I don't want to drink it again is because it's not really doing anything other than, hey, here's a bunch of peppers, right? Right. So I would rather them balance it out so I could taste more of the base beer because double bastard pretty fucking good beer. I mean, that's usually our question that was, would you drink it again if someone handed it to you for free? I mean, I might just to taste it again better yet. Would you pay for it? No. No. Yeah. Even though I did like the crime, I think that the punishment for me gets into you. But southern charge, guess what? Oh, yeah. Oh my God. Without a doubt. Should we just get into our rankings? I mean, yeah. I'm going to go. Okay. I got this. Is Mike going to give punishment number one? Well, it just sounded like Mike definitely had some things to say and I'll just let him say it during his run. Should I start from the bottom or the top? Bottom. Let's do it. All right. I kind of fucked up the last couple of shows. I started from the top, but let's do bottom. All right. So the bottom. I still thought that this was tasty. In terms of the chili beers that I've had, this one still provided more depth and complexity than most of the other ones that are out there. I think Ghostface Killa is still a really, really great one and one of those ones that's right in the middle of the extreme pepper beers that I've had. It's one of the ones that are more accessible. Crime to me still captured some really, really nice flavors. It still captured the Lucky Bastard. The one detractor from me was when it comes to pepper beers, when it tastes vegetable, that's where it doesn't necessarily jive with my palate and this had that going on with it. Okay. My number four was the punishment. I put these two beers at the bottom because they are, they are still gimmick beers. They are, they are niche beers. This is not something that's going to appeal to a wide audience. No. I still think that these are two of the best pepper beers that I've ever had. Totally. The punishment just captures Ghost Peppers so well in terms of the flavor and that earthiness and that's the part of the Ghost Peppers that I absolutely adore is the, the flavor when you can get past all of that burn. That's what I love. My number three was a Cock-eyed Cooper. I thought that this beer was also extremely tasty. I'm glad that we popped it open when we did. It was just hitting its peak. Not totally great call on Anastasia's part like she, she volunteered that beer out of her cellar. Absolutely. And then we went downstairs and had it with some cheese and some Stroup Waffles. Having it with the blue cheese was right on point. Having it with the Stroup Waffle was right on fucking point two. Yeah. My number two was the Zineki. I think that this is the best Belgian stout I've ever come across. It alone a barrel aged one. It captured all of the flavors that I wanted perfectly. It captured the roast. It captured the dark chocolate. It captured the fruit and it was aged on bourbon barrels for just the right amount of time. It didn't overwhelm it with vanilla. It was just magic. But that southern char, my number one, this was something really special, really tasty. I love double bastard. And I think that what they did with this one here was just fantastic, delicious. That's it. Cool, man. Thank you so much. I'll go next because I have a lot to say about these. I'm going to try to boil it down to its base. All of these beers were really good. And the reason I say that is because they all seemed to do what they set out to do. Right. They're good in their own right. Yes. And they did exactly what they set out to do. Now, the caveat here is that two of these beers are not for anybody. Two of these beers are for just a handful of people who like being beaten down by... They like a struggle. Certain flavor profile. Yeah. And fortunately, I'm one of those guys. So I'm going to rank these by my flavor preference, right? Perfect. We're going to do all of our rankings. I mean, sometimes I do it by this is a really good example of a particular side. But it's so basic preference. Yeah, absolutely. Here it's purely, "Hey, this is me and what things I like about flavors." Number five for me was still punishment. I just have to put that at the very bottom because it was a little much. You know, I do like the flavor of those peppers, like those really fucking crazy ghost peppers. Love the flavors of that. But I also, in a beer, want them to do a little bit more with the beer part of it. I don't just want to drink something that tastes like chili pepper extract, which this kind of did to me. Now, there are people out there who would love this beer. I mean, there are a bunch of chili pepper freak motherfuckers out there who would be like, "This is the answer to all my prayers. This is exactly what I wanted to chili pepper beer. Holy shit, you guys have done something amazing." And they did do something amazing. And this beer is perfect for the chili pepper freak, specifically that guy. Number four, cock-eyed Cooper. I thought that beer aged awesome. And yes, it was right before it was going to turn and be just a little too oxidized. But the flavors I was getting out of that, I really like that citrus peel. The bourbon was really great. Dug that beer quite a bit. I don't like that beer fresh. So I would put this down for two years instead of the three that we had it down, and that would probably make it perfect. Number three for me was crime. I actually finished my pour of crime. I really like that beer a lot, actually. I could still taste the lucky bastard as the base. So it was a chili pepper beer, not just chili pepper extract. And I dug the shit out of that about that beer. Number two, Zainakey Zainakey, I don't know how you pronounce it. Fuck, yes. Mike nailed it. Best Belgian style stout I've ever had. That's all I gotta say. Fantastic beer. Number one, southern charred. Goddamn. Goddamn it. Stupid. God, man. And I really want to see what that beer does with a little bit of time, because those hops are a little bit bitter. That's not a bad thing. But I think that with that flavor profile, just a little bit of time, would make those hops even out just a little bit, and would make that even better. I'm not saying that as, oh, it'll be good when it has time. No, it's fucking good now. This beer is excellent right now. So fucking good. And for my personal taste, I might put it down for about a year and see what it does. Still loved, loved, loved, loved that beer. That's the one of the new QM series that everybody should buy, especially if you're a big bourbon fan. You're going to love this beer. Anastasia, why don't you go next? The great thing about these stone crime and punishments is my sinuses are fucking collier. You just snort the next one. Yeah. So I'm going to go ahead and start with my number five, which was crime and punishment. Both of them. Yeah. There's so much saliva building up in my mouth that talking is a little difficult. At first, I had one above the other, and then I kept thinking about it, and I'm such a fucking glutton. I keep going back between the glasses and drinking them and seeing which one burns and hurts the most, the same, the same. So it's like, do I want the giant fist or do I want the lesser giant fist? Neither really. Depends on how drunk you are. Fists can't fit there. Never mind. They can fit there, but not there. Wait. Number three. Cockhead Cooper from 2011 that I had the amazing foresight to pull out on my cellar. It's doing, it was hitting so many good notes. A little too oxidized for me to put it a little bit higher, and the fact that it needs more, like it needs time, kind of dropped it down a little bit lower for me. Number two. Stone, southern chud. I want to make that into clouds and then sleep on them, and slowly nibble away on those delicious kumbru lei, caramel orange, nom, nom, nom, nom, claus. And my number one beer, smudgy nose, doggy denizens of Brussels beer, the smudgy nose Belgian stout. There we go. Everything amazing, everything I want when I don't want a really big, heavy imperial stout. It had those really dark fruit notes and that amazing roast, and y'all heard the journey. I took you on the journey with me. It was a good flavor journey. Oh my god, it was so good and so accurate, and I'm just so in love with myself right now. Stop trying to peek at my answers. I'm sorry, I was looking at rankings, but thank you so much for your rankings. Can I go die now? No. I want a burrito. No, because we have to listen to Grant give his rankings. I think it's going to be death. I mean, it might be. Don't worry. I'll go quick. I've never seen you look this bad. I'm not happy anymore. It's just ruined me, nope. I don't even feel these guys should be ranked in the same category. They shouldn't be given numbers. Okay. What's the other one? I feel like crime and punishment should get wingedings. You got to fuck those beers, fuck them, seriously. One should be a turd, one should be a middle finger, those beers, fuck them. Number three goes to Southern Chard. I thought that was going to be my lowest ranked one because I didn't like that. The smell was great. And then it just tasted like a liquor. Number two. It's just so. Number two. It's sad. Once is a cock-eyed Cooper. And number one, I gave it to the Zainakey. That's it. I've never seen it this sad. Not even after the 40s or the Mexican employees. He looks shit. He looks sad and angry like both of those things are happening in grit. Yeah. It's fine. Let's just wrap this up. Okay. I think he's going to intentionally run over a cat on the way home, like dude. Wow. Even if I have to buy one first. But when you do do it from a kitty mill, kitty mill would make it even better. What's a kitty mill? You know, places that just breed kitties to sell one the side of the road and then they, you know, they'll dump them out into the wild and they'll become strays. Just stop. I'm so sorry. Hey! Ready? Thank you guys for listening. You guys are amazing. I don't support kitty mills just so you know. But I do support-- Anastasia does, though. I do support you guys sending us donations. Oh. Yes. Keep sending those donations. Keep sending us those emails and then keep doing the rating and review thing on iTunes. And subscribe. Subscribe. It's awesome and it's easy and you get the show automatically as soon as it comes out every week. You get the landing lamps in your iTunes and it's completely fucking free. Just go to the iTunes store and fucking hit subscribe and you get the show automatically. And you see the bastards give us a rating and a review. Yeah, I already said that. Michael, glad you could join us. Send us! I've been drinking. Send us kittens. Oh, yeah. They make spicy-ness not so spicy. That's a good point. Anastasia, thank you for being here for this. Yes. Thank you for the kagite gooper. Yeah. Okay, Michael. And people can subscribe to donations too, right? Well, that's going to happen. We're going to probably do a thing on Patreon. On PayPal, you can subscribe to donations is what I think might be. Oh, yeah. You can do that too on PayPal. Yeah. Absolutely. But we're going to launch a Patreon campaign soon and it'll be a reoccurring donation thing. Yeah, I'll explain it later. Cool. Thanks, Mike, for ruining everything. I do. You're the one that ruined everything. Oh my God, it's the story of my life. I know. As soon as the ticketer tits up. Grant, thank you for being here. Thanks for molesting my taste buds. I've never seen you this forlorn. He's so mad. This episode, man. Dude, Grant just turned into a twilight prince. I'm going to take a piss in a bit and I'm not going to be sure if the burning's an STD or this beer. That's really funny that you say that because I ate a ghost chili burger and I pissed fire. Like I seriously pissed. Seriously, it's going to come out of my pores and it's going to hurt. And I'm going to think of you guys again and that's not what I want to be doing when I'm taking a shit or a piss. I totally forgot that you don't like spicy beers and I'm like, "You didn't forget? You told me to get it." No, no, I mean, I forgot because you were like, "I might not make it." You're like, "So somebody else." But then I should have just done that because I forgot that you don't like spicy food. When you get home. It's cool. You don't look cool at home. You look so pissed off. It hurt. When you get home, just kiss your wife really deeply because you can, which is spicy food. You know. Okay, we're going to close this up. I'm going to give him a bite. Fuck. God damn it. This just ended really sad. No, no, no. What are you kidding me? That was hilarious. I mean, it's hilarious. Someone needs to put their dick on spicy lips. Hey. Wait. Thank you all for listening. I'm pretty sure my gus spicy lips. I'm probably yes. More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions, and suggestions at info@thebearest.com. Like us on Facebook at facebook.com/thebearests and follow us on Twitter at twitter.com/thebearests Intro music was provided by Ian Butcher in his band, Defolated Balor. Follow him on Twitter at twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. [BLANK_AUDIO]
