- Episode 85 of the Bearest Podcast, recorded on November 7th, 2013, Crooked Stave. - I'm not comfortable with being the leader. - You're not? Are you fucking kidding me? - I'll take it. - Well, all right, everyone. Welcome to the Bearest. - I'm going to lead this show. - No, you just called me Fearless Leader. - I did call you Fearless Leader. - That's a lot of pressure. - No, no, no. It was Dear Leader. - I like that better. - I like that better. - I look like a Mexican version of Quijang Jen or whatever. - That guy's name is Quijang Jen. - That's it. - Yeah, that's it. - Leader of Korea. - Yeah. - I think that's his name, Quijang Jen. I'm pretty sure he has force powers. - No, you totally just follow your lead on this. - Nope. - No, I mean, you guys go rogue pretty often. - Sometimes. - I don't want to have to try to pull it back in. - Do you? - Yeah, that's what she said. - Oh, yeah. Oh, God. Why? Why? - I'm sorry. - You're the she in this. - I am. - Or am I. - I almost feel like I have to put a snare drum fucking rim shot after that rim shot. Yeah, yeah. - No, no, no, no. You got it. She said... - I think you mean money shot. - Oh, I'm thinking rim job. - Hey, everybody. I'm John Rubio. Welcome to the Beerists podcast sitting here today with me. I have Grant Davis. Hello, beer listeners. What's up, Grant? What do we call them, Beerists as well? - I'm sure. - I'm sure. Beer. - Beer Asians. - There are Beards. - Yeah. Our Beards are doing great, I think. - Oh, my God. I have a million Beards. Oh, yeah. - Those are the dulcet tones of... - Anastasia, do not take me to your leader, Kelly. - Why don't you want to come to the leader? - It's your fucking scary, man. I don't want to die. - How is this scary? This is all just pillowy, beautifulness. - I've seen what you and Mike do. - What do we do? - Together. When you're alone. - It's frightening. - It is frightening. - It is frightening. - The fearless leader with two backs, I think, is what it's like. - And I'm Mike Lamb. - Yeah, Mike Lamb, in my second bag. He's always got your back with his friend. - Really well. - Good, man. Good. I'm glad to hear it. - Definitely. - I can't unsee that image. - I can't unfeel it. - Just the feeling of stubble on the back of my neck. - Oh, let's get to emails. - Email time. - Actually, let me just do this to show first. We're doing a Cricut Stave show. - Ooh. - Excellent. - Yeah, it was one of our favorite fucking stops when we were in Denver for the Great American Beer Festival. - Their tap room was fantastic. - Oh, they're new one. We have to have a new one. - Oh, yeah, the new one. Yeah, the source. - At the source. - Yeah. - And that's kind of, you know. - I felt like a bucket of shit when we went this way. I saw pictures of you guys. - Yeah, you guys all looked off. - You looked like a bucket of shit. - Yeah, it was rough. - You know, I didn't feel nearly as bad as I should have was the theme of really the last several months. - Of your life. - Yeah. - I know. And I'm kind of terrified for you still. - I didn't feel as bad as I should have the Mike Lambert story. - He's going to be remade his Robocop and we're like, can't part of it. Anyway, let's get to our email. - Can we have jingles? - Jingle? - Can somebody run us an email jingle? - Yeah. If you guys, I actually, I asked people on our Facebook page if they could make music for the show or if they have bands to send us music because I want to start featuring listener bands for our break song and I think that's a cool idea. Yeah, sure. Like make us a fucking email jingle. Harrison Edelman said that he was going to try to make us a new theme song. It's probably going to be really long and annoying. - Anything to get him to stop fucking posting political bullshit on Facebook because it's just constant non-stop. That guy should stop. - Yeah. - See, I think your first mistake was adding him as a friend. - That's a perfect response. I was going to do this email that says, "Hello, Beers. My name is Michael Moreno." - Hello, Michael. - Hi, Michael. Which type of beer is good for aging? Also, what are a few widely available beers that are good for aging? I know this is a very broad question because the change in flavor that people seek when they age a beer will be different for each person. Thanks from Columbus, Ohio. - With my experience on this, the beers that I find best for aging typically are dark, high alcohol beers and burial stouts, right. And then conversely, Sowers. My first real successful experiment was with Oldra Sputin. That beer ages amazingly well. - It does. - I bought a case of it and drank it over the course of probably two and a half, almost three years. It just got amazing with some time behind it. - Well, I'm speaking of North Coast. - Old stock. - Yeah. - Old stock. - It's an oldel, which is another style of beer that ages very well. - That's probably going to be the more, I guess, common thing to do, at least amongst most beer circles that I know of. That beer ages fantastically well. I think that that beer doesn't really taste all that great when it's fresh. - No. - It turns into liquid gold with two years behind it. - Absolutely. And barley wines, I think, are another great beer to age. - Sure. Typically, if it's going to be higher in alcohol content, it should age fairly well. - I would say definitely be careful with American barley wines, though. - Agreed. - Because those can just be really aggressively hoppy when they're fresh. And then that doesn't always translate very well to celery. - Right. - Right. - Really, I think that the best barley wines are more English-style, at least in terms of aging, because they're already sweet. They're going to head in a good direction that way. - Also anything that has live yeast still in it will develop over time. - Absolutely. - And whether that's good or bad depends on the beer. Also, you just want to experiment with stuff. Buy several bottles of something and, you know, four bottles, maybe. Try one fresh, try one six months out, try one a year out. Try one two years out and see what it does. - We talked about it on the last show. The Alaskan smoked porter is one of my favorite beers to age. - That does age very well. - That goes on a meat journey. Another one that I really enjoyed was the Stone Imperial Russian Stout. - Yes. - Those are pretty widely available, I would say. - Yeah. - And they age really, really gracefully. - Yeah, after we first started recording, you guys talked about aging beers. I went out and bought about $500 worth of IPAs and had been sitting on for about a year and a half. - I'm so excited. - I'm so excited to try that terrible idea. You don't want to age stuff with lots of hops. You don't want to age IPAs. Some double IPAs, which are closer to barley wines, yes, sometimes those work out okay. - Although the hops are going to diminish, right? - Hops will diminish. Yeah. But generally, you don't want to age IPAs, you don't want to age health horizons, you don't want to screw with lighter body beers. - I'm a Belgian girl. Most Belgians are going to age really, really well, especially your quads, your strong darks. Chame blue is, from what I understand, fairly available in the country. And that thing just develops so much and changes so much. - Doubles, triples, quads, all age really well. - Most Belgian beers that you get all have live yeast, so yeah, flangers, wrens. - So Richard, malheur, meretsu, those are some brands that I think are available, delirium, nocturnum. - So if anyone wanted to start those would be the ones you would say. - I think so. I mean, they're widely available. - For me anyway, Belgians changed the most. - The evolution is more noticeable I would say. - Yes, yes. And you want to make sure to store them somewhat reasonably well. Most of us have either a fridge or a really nice dark cool spot in our house where we stash our beer in some place that the temperature is not going to change so much because it's not really in my experience about keeping it cool for a very long time. It's just making sure that the temperature doesn't change a lot. That to me seems to be the thing that facilitates aging. - For me, it's light exposure. - That too. - I would say make sure wherever you're keeping it, it's in a dark spot. - Yes. - If you have a pantry, great. If you have a closet in a nice cool room, awesome. If you've got some type of refrigerator devoted to it, even better. - Yeah. And make sure you buy a couple of bottles of the same thing so that you can try it at different stages and take notes so then you can really see what the difference is with the aging process, what you're actually getting out of. - Yeah, yeah. Compare them to the notes of the beer that you had previous. Absolutely. - That's how I accumulated my stash of beers by going out and buying a couple of bottles of each thing that I buy and then drinking one fresh and then comparing it again later on. These are your friend, right down the date that you bought the beer, a label maker or something like that. - Something. Yeah. Anyway, thank you so much, Michael. We really appreciate your email. And if you want to send us an email, do it at info@thebearests.com. Send us your questions, comments, suggestions. We love to read them. We also didn't get any iTunes reviews. One of the things that really helps to show out is if you get onto the iTunes music store and you subscribe, first of all, that's a very important thing. So automatically deliver the podcast to your iTunes as soon as they come out. So super cool. Do a search for us on the iTunes music store, click on the beerists and write us a review and give us five stars on that. When you write us that review, when you actually type out words to write us the review, we'll read it on the show and we'll thank you for it. We'll say your name and all that stuff. So usually we do that, but we didn't get any reviews this week. So thanks, guys. - Thank you. We also didn't get any donations this week. - You didn't name her. - Unfortunately, yeah. Like I said, we do this all out of our own pockets. We don't have any benefactors for her. - Day jobs or anything. - No, a couple of us had day jobs. - Perhaps we should consider putting this up on something like Patreon. - Yeah, we'll think about doing that. But for now, we have a PayPal donate link on our main homepage on thebears.com. On the left hand side of the page, you click on it and you could send us some money and it's all really, really helpful. You could also do like a rotating subscription donation if you wanted to. - Right. Somebody's already done that, correct? - Yeah, yeah. We have one guy who did that. That's really fucking cool. - Don't go in there and just donate a dollar. I think a lot of it gets taxed out of it. - Yeah, we don't get the full amount that you guys donate to us. Unfortunately, PayPal takes a cut. - Right. - So make sure that you're giving us something a little bit more substantial. - Yeah, five bucks. - That's good. - Ten bucks is good. $3,000 is even better. I want enough money so that the show is self-sustaining because I pay for hosting, which is $30 a month. - Right. - I pay for most of the beer and the stage of pay is for a lot of the beer. We get a lot of beer donations from our listeners, which is really, really great. But we end up putting a lot of time and money into this show. - And I come over here and just drink Rubio out of the house and home on the side. - Yeah, that's a lot of time. And hookers are expensive. - Right. - Super expensive. - Really expensive. - I'm not free, you know. - That's not true. So Mike should donate. Some money can be shown. - I think that's a brilliant idea. - My time is not valuable. - No. - Pure unfiltered talent. - I'm leaving. Fuck you guys. This is bullshit. - Well, we're going to start with our show, which is going to let Grant pour the beer from now on. - Do you want Cricut Stave or not? - Yes, no. - Okay. Okay. We're going to get to take some Cricut Stave beers. Cricut Stave was started by Chad Jakobson, or Jakobson. I don't know how to pronounce his name, of Britannimesysproject.com. He had this website, which was this open source website that details research and results from his master's dissertation on Britannimesysysysysysysysys. Neat. Yeah, super cool. - Super high. - Thank goodness, because this guy makes a lot of fucking great beer. And Cricut Stave is a small artisanal brewery in Denver, Colorado. They started in late 2010. They pretty much just want to make cool bread beers, it seems. Lots of barrel-aged stuff. Really, really interesting, very dry farmhouse wild beers. I like drinking bread beers. So I think this is a match made in heaven. And we're going to start with our first one, which is VA artisanal Cezanne. It's 4.2% ABV, and it's an artisan al aged in oak barrels, and it's a year-round offering available in bottles and on draft. VA. VA. Although, if you're looking for this label, it's spelled viali. Yes. Viali. Wow, this smells good, I can smell it just from right here where I'm pouring it. Yeah. That is a dope tattoo, by the way. Man, this isn't going. This is being cut. I'm sorry. And this is just... She's been furiously masturbating. I have a penis. What she's actually doing is she's slapping her tattoo on her arm because it's itching. You better? Oh, yeah. You want a cigarette? I do. So I'm taking a look at this first beer, this VA artisanal Cezanne, it's a light straw color. Yeah. Just a little bit of haze. Just a little bit of haze. Very little. That was a chill haze. Good ahead, too. I'm not so sure if it's chill haze. There is just a little bit of sediment at the bottom of the bottle that I tried to keep everybody from getting. So it's probably yeast and suspension. Just a little bit. Oh, that smells so good. Wow. Yeah, it's beer smells delicious. So the primary thing that I'm getting is just this funky, farmy hay. There's a little bit of citrus there, maybe some orange, calvakava, something sweet orange. Yeah, I was thinking it was a lot of lemon zest and hay. That too. Yeah. Not in a bad way. Okay. Oh, God. But there is something solvent-y or almost cleaner. There's something that's there that's a little bit more chemically and sharp. There's something kind of acetone-y to this. I'm not really getting that so much. If there is, I think the citrus is masking it for me. I'm just kidding. No, I can fucking smell things again. It's been like two weeks since I've got a cigarette. I mean, it's a little bit alcoholic and that mixed with some of the farmy funkiness. Maybe that's what's coming off acetone, but acetone I'm really sensitive to. I'm trying to put my finger on it. It's not in a bad way because acetone normally rubs me completely the wrong way. Right. But there is something that's here that's very powerful and sharp. Yeah, but aside from that, there's a lot of like juiciness to this too. Like an armpit. Yeah, there's something... Armpit. There's something peachy or...? Peachy grapefruit-y armpit. Yeah, there's... Like slink? Like slink? Hey, a little bit BO, a little sticky. Not necessarily slant, but... I find that citra always gives me a smell that reminds me of my personal BO. A little bit. Yeah. I don't smell it necessarily in here. But this is really nice. It's very rustic. It's very earthy. It's gorgeous smelling and I want to taste this super bad. Yeah, it smells very refined and pretty. That's very lemony. Yeah, that's the first thing, lemon. The way it travels across the mouth is pretty interesting. There's that initial huge hit of tartness sweeps through the middle and then it comes back in the end for me. Yeah, I find I get a spike of it in the beginning, but it seems to really dissipate for me. I'm not feeling it again after and it just seems to go into a slightly oaky, I can't come up the word. I failed. As you're letting it sit on your tongue, you get that initial wave of the sharpness. As you swallow, it comes back in the back of my mouth is where I'm picking it up. You know, this kind of reminds me of if you had a lemonade that is carbonated magically, but it's with very, very, very little sugar, like there's almost no sweetness to this. Right. And you've stirred it for a very long time with a wooden spoon, you know? And then you put a bunch of cucumber skins to steep into there for a little while. Okay. Like there's a very green, you know, that's how cucumber skins are a little bit bitter. Okay. Like the flesh of the cucumber is more of a sweet, almost fruity, but the outside of the cucumber is a little bit more bitter, a little bit more tannic and acidic. Yeah. Grassy hay is what I was trying to come up with. Okay. And a little bit of actual lemon grass note to it. Yeah. Sure. Almost like dandelion greens or something. Totally. I was just going to say there's something green to this. What kind of food would you pair with this? I'm actually, so there's this restaurant called Wholeside Pharmacy here in Austin and they have this one appetizer. It is artichoke heart, white anchovies, if there's a difference on anchovies. I want to say like a pickled sweet, peppering capers and some really light olive oil drizzle. Nice. And it's really bright and it's really fresh even though it has those anchovies on it. I think everything together works really well and I think this beer would go awesome with something like that. I think the anchovies component of it would add the saltiness that would make all of this pop. So, yeah. I was thinking something like beets and goat cheese or fuck yeah, too. What's that German thing? Schnitzel. Schnitzel. Oh, my God. Oh, man. Schnitzel. Schnitzel would be great. Yeah. Schnitzel. I wouldn't do anything to too creamy or cheesy just because it's so light. The one thing that came to mind as I'm drinking this and it's been a while since I've had it and I'm not really much of a tomato guy, but 24 diner had done a heirloom tomato salad as I guess their appetizers or like their seasonal dishes. Just having this to be the contrast or the acid to that I think would be really, really good. That would be fantastic. Something herbaceous and not heavy, something bright, something with a little bit of saltier savory note. See, my brain's also going to like a margarita pizza or something with a pesto or a basil component. I wouldn't. Yeah, I would not eat pizza with this. I just wouldn't want something too fatty with this. Sure. Which is why I went for, you know, something with basil. Basil, yes. You know, tomatoes. And if you're going to use cheese, it'd be fresh mozzarella, sure. So I mean, fresh mozzarella with something like this. It's salty. Yeah. That would go pretty nicely with this, I think. I love this beer. This is really good. This is really good. You said basil and I thought I could even taste a little hint of basil in this. Anything herbaceous would go really nice with this. Lots of herbs. Absolutely. It's a fantastic, very dry beer with a nice mouth feel. We didn't even talk about the mouth feel, but it's got a lot of that carbonic acid that just prickles the tongue along with the carbonation. And it's just awesome. Well, the carbonation kind of pops, right? Like, right when it starts to hit the back of your mouth where your roof starts to connect to your fruit part. Yeah. Very well put. Thank you. Thank you. This beer is so good. Mm-hmm. I love you guys. I love you too, man. I say that after each one of these beers, aren't we? I love you, man. Crooked Stave, man. Doing some cool shit. Mm-hmm. I'm ready for number two. Sweet. Well, that first one. Oh, shit. Well, not even number two is ready for us, it looks like. Number two was opened and it immediately gushed all over the table. Well, it made me gasp. What are you doing? You're using a Kleenex to wipe that up? Shut up! Shut up! We have an actual fucking... No, just drink it. How dirty could the table be? Anyway, so that was the VA artisanal Cezanne. This next one is Saint Breda Summer and it's a 5.5 ABV artisan ale, aged with citrus and fermented in oak fooders. What's up, fooder? Oh, my God. Right on cue. Well, well, this is also a summer release and available in bottles and not draft, but a fooder is a very large barrel, essentially, that they used to use mainly to ferment wine, large quantities of wine, but kind of got co-opted by the beer people to do large quantities of sour beers and wild beers. But they pretty much look like gigantic two-story tall barrels. Some of them are really that big, some of them are a little smaller. Really? Yeah. Like a super mega barrel? Kind of. Kind of. You can actually go online and look at pictures of the new Belgian brewery tour. They have a bunch of those fooders just all over this warehouse. So it's not to be confused with foodies. No. Fooders are spelled F-O-E-D-E-R-S. This one's straw-colored, but a bit more hazy, a little bit darker yellow, I want to say than the last one that we had. Yeah, the color is just a bit richer of a gold. They have such pretty beers. They really do. They really do. It looks like sunshine and happiness. The head completely disappeared on mine. Same here. Oh, really? I'm staying strong. Look at that. It's a pretty minimal head. This one's farmy like the last one, but quite a bit less sharpness, I would say. Yeah, it's less lemon and a little bit more grapey. Just a touch. Yeah. I still get a good amount of lemon though. Yeah. Oh, absolutely. But it's a little less of lemon zest than the last one. I definitely get the grape skins, kind of the whiny smell. There's something just a bit more sweetness going on in this one, I think. Yeah, and maybe grassy, maybe a little grassy or two. It's a very similar sort of thing, but- There's blood orange in here. Interesting. Oh, nice. 100% Britannicais is white beer, brewed with citrus, which is the blood orange, and then fermented in the fooders. Yeah, it's kind of weird because I don't smell nearly as much orange in this one as I get the last one. Or bread. I mean, I'm just kind of blown away with these first two. The bread is just kind of there, all subtle. Yeah. Being in your mouth and shit. It's very well done. Like the Britannicais application in this is just so well done. There's not any weird medicinal qualities or no band 80. There's nothing young about the bread in this. No, it smells great. Carrot-greet. What? Carrot-greet. Oh, wow. What's a carrot-greet? The top part of it. The top part of it. The top part of it, yeah. Okay. I don't usually eat that part of it. This tastes a lot different than I expected. Yeah, no kidding. Based on the nose. That way, it's great. Absolutely right. Based on the aroma, this totally went in a different direction flavor-wise. Ooh, it is very citrusy. Mm-hmm. Yeah. Like those blood orange Italian sodas you get from Whole Foods. Oh, yeah. Just in the finish, though, yeah. It reminds me of the last one, the citrus bite we had the front, but it actually lingers a lot more over the palate. It sure does. It's got about the same amount of lemon flavor as the last one did, but yeah, it kind of goes to orange a little bit toward the end, still just really grassy, farmy. Not as funky as the last one, though. It's a little bit more brightly citrus. The last one that we had, I would say, is lighter-bodied. This is going a little bit more towards a medium body. It's a lot more acidic, I feel, in my chest. Orangina. Orangina. Orangina. Whatever. Orangina. Orangina. I think... Orangina is a disease. Oh, shit. It's when you've stuffed an orangina yourself playing a turkey at school play. That only happened to one person at a school play. Sorry. Is that person a friend? Oh, his name. This is fucking awesome. Yeah, I definitely get more lemon piss. It's also a lot more of the actual pulp of the lemon, the inside, the juicy parts of the lemon too. The part that I like to eat. Lots of fresh fruit in this one. Take this with a Tums. Yeah. But also a lot more of the carbonic acid, that minerality, that sharpness that you get from club soda, just from the carbonation, is coming through in this too. There's a big minerality underlying everything. I just want to chug all these beers. They're so good. I know. You just want to like, gulp them. The lemon really lingers on the palate, sure does. Exactly lemon. Yeah. It's... This is a lemon beer. It's almost as if you just took a bunch of club soda and you squeezed a lot of lemon into it. I mean, it's very similar to that. But there is that other dimension of the woody, farmy, earthiness. Not quite as much as the last one and it's also got a bigger body than just a club soda with lemon. I find that the orange and the blood orange citrus notes kind of fade the more I drink. Sure. There's a mossy-ness to it. I like the bitter note that seems to kind of hit at the middle. And just kind of like the last one, that bitterness to me feels more like something that's not really hops. Something that's... I don't know, this doesn't come off cucumber skinny to me like the last one did, but something like that, something that's more of a vegetable bitterness, if that makes any sense. Maybe a little sulfuric, but in a good way. Right. These beers are really refined. They belong in a different class. I think there should be beer tiers. Yeah. This belongs in the upper class tier of beers. Did you just make a classist system? I feel like we should have a caste system for beers. In a way. There should be untouchables. Yeah. No doubt about it. I'm really glad one of us went to school. Because I came up with classist system. I think I meant caste system, but I, you know, it's just another term. Yeah. I'll throw it. Such a dumb response. It's just another term, man. And all I had was, yeah, I know. Yeah. And in the stages over here, grabbing under boobs and like... Ratatouille. I've seen that movie. Do you think this tastes like Ratatouille? No. Or go well with it. Okay. Maybe. I think a really light preparation. I've never had Ratatouille. You know, it depends because some Ratatouis can be pretty acidic. Yeah. Especially with the amount of tomato that they put in there. Yeah. Maybe a more deconstructed Ratatouille. So pretty much just squashed. Squashed in zonnions. No. I don't know. I definitely think vegetables would go really well with this. Yeah. Maybe not a salad, but vegetables. I think this would also go well with some seafood, some fish. I was just thinking the same thing. Something with like a moho sauce. Like with garlic. Yeah. That would be great. It's like baby carrots that get on that little sweetness. Oh, fuck yeah. With roasted garlic. A little bit of artichoke. Mm-hmm. Oh, man. Squash. I love squashing artichoke in my face. Whoa. In my mouth. Yeah, I'm hot. Yeah, sure, sure. How does that make it less sexy? Anyway, that was St. Bred a Summer. And this next beer is gushing out of the bottle also. And it's Sorette provision says on batch six. And this is 6.2 ABV. And it's a limited release available in bottles and on draft. And Sorette is a provision says on with a tart and vinious character from extended oak barrel aging. We've had a wet table before. Much worse than this. Yes. But this is pretty wet. What am I? Miss. You were gone for a while. Really drunk episodes. Yeah. Just like reporting beer everywhere. And Mike got up on the table and just squatted out a pee. Yeah. Squatted out a pee. Is it what you're trying to tell me? It's how I always peed. Yes. You can't function without me. That's true. Yeah. Yeah. Shit. So let's check out this Sorette. Orange hazy. Yeah, it seems like they're getting progressively a little bit more rich in orange and color. Yeah. This one definitely has very, very minimal head for as much as it was getting ready to gush. Right. It was interesting the way that it actually poured because it had this kind of cascading effect as the carbonation traveled through the beer and then it just completely dissipated. Yeah. And I would call this color gold like straight up gold. Smells good. Mm-hmm. Smells a little tart. Smells like a certain candy or like a snack, like a fruit snack, a gusher kind of thing or something. I can't think of that. Distant passion fruit. White grapes. Yeah. The biggest thing that I smell is pilsner molds and continental hops, noble hops. And down in there, you get some of that passion fruit. You know, you get some of those things that you guys are talking about. Yeah. Okay. I get that. And I have a banana you know. You get something a little? Yeah, maybe a touch. Dasty? I can see that. I can see that. For me, it's a little bit more, I don't know if this makes any sense, but like old sawdust that's been sitting around for a while. My uncle used to build stuff and he would leave pine sawdust all over his back porch. And that smell reminds me a little bit of this beer. When we say dust, just to clarify, are we all talking about like dead skin cells of like old people? Yeah. What dust is, Mike looks like he's going to faint. No, I'm trying to, no, I'm trying to put it into words, the dustiness that I get, it's kind of akin to that or chalky or limestone. Limestone? Yeah. Something like that. Well, it's kind of just what I imagine it would smell like if you smelled a barrel covered in cobwebs or something. Sure. To me, the, the dustiness, I'm picking it up in the same wavelength as I'm picking up the sweetness. Okay. There's something about it that almost reminded me of like old candy at my grandmother's house or something like that. Yeah. Taste it. I've been drinking this for a little bit while you're talking. I love sorette. I think it's a fantastic beer. It is very whiny. Mm hmm. Like me? In a very different way than you, this is tolerable. I love how subtle it's one further step back on the farminous and the tartness. There's more of a beer character that's popping through here. Yeah. And you know, when I, when I said whiny, veneous, I guess is a better word. It's kind of like a slightly tart, dry white wine. Sure. But with pilsner mold and with some noble continental hops and it tastes fucking delicious. There's a rotten citrus in a good way, sort of thing going on there. There's a little bit of lemon, lots of grape skins. I'm really enjoying the way that this one travels across the palate. This feels great drinking it. It does. It's real smooth. There's a softness to it. Right. Exactly. The carbonation level on this is entirely different than the ones that we've just had. There's this real soft subtle sweetness. It has that punch of tart at the beginning, but then it kind of rounds out. And like you said, the body is, is really silky smooth. And then this sweetness kind of lines the top of the mouth as, as you're following it. Like just makes it. I'm not even sure yet. I'm still kind of trying to mull it over in my head. I'm not sure if this has some sweetness or some sugars or if it's just less dry and less tart than the last beer. I know it's less tart, but I think maybe the amount of sugars in this is negligible, but next to those other beers, it comes off is a little bit more sweet than it actually is because we had two beers that were extremely dry. I don't know. Like this, if I had this myself, I don't think it would come off as sweet as it is. No, I mean, because it's definitely not sweet. It's not sweet. It's not sweet. No, no, no. Right. There's just noticeable and more perceptible in terms of the sweetness on this one. Right. It's like, if you put a pinch of sweet and low in an iced tea, it's not really a sweet iced tea, but you kind of get that little soft hint of sweetness. Right. That's a most terrible description. I think I understand what you mean, but I get something that I know isn't really there in this beer because it's really tart. This is the sweetest of the three so far, but it's not by comparison, but it's not sweet. Right. This is reminding me a little bit of Petrosage Pail, just a little bit. Take that back. No, why? Petrosage Pail is also really good. This is very good too. I think that this is less lively with the carbonation and this has more of a softness, and I would say considerably less tartness. Yes. Quite a bit less tartness, but similar wood quality, similar. And similar malt qualities too. Yeah. Yeah. A little bit of the same winey, wine-ish veneus quality there too, that white wine, white wine grape. I find this one rather aqueous. Really? Yeah. I don't know. I was listening to y'all describe it and I was trying to pick things out. It's just too delicate for me right now or I got the silkiness and the smoothness of the mouth feel. I got a little bit of tartness, got a touch of grapey citrus, but maybe it's less complex for me than the first two, so I'm having kind of a hard time. There's also less minerality. Yeah. And so it changes the whole character, at least in terms of what we've had so far. I agree that I don't like this one as much as the other ones. I'm not sure that you guys are exactly saying that. I mean, that's what it sounds like, but for me, I really liked the tartness and the minerality of the first two a lot and it seemed like there was more going on with those beers. I feel like this one's far more accessible for somebody that maybe doesn't like sours as much. Yeah. It's less farmy. It's less sour. It's less of the challenging stuff that the other beers were kind of wearing on their sleeves. This is a little bit more subdued in those aspects, but bigger in some other aspects. Maybe it's the lack of the tartness and the minerality that's making it taste aqueous to you. I don't know. Maybe you guys are all just wrong and I'm right. I mean, I think that this one tasted a lot more complex than the last one, which I would talk up to being carbonated lemonade with some beer and notes and... Well, I don't think the second one was particularly complex. It wasn't multidimensional. The first one I thought was the second one was more just a refreshing, awesome, delicious beer that I just want to keep drinking. I mean, I think that there's a lot of flavors in here. I get, when you say aqueous, I think that the flavors are there though and it's more difficult to pick apart. And now I can't because I chugged the whole thing. We're pouring these all out of 12-ounce bottles, right? They're 12 ounces? 375. Okay. So they're 375 milliliters. There's four of us and we're splitting one bottle of each of these per person. We're probably not going to get as drunk on this episode as I would have liked to. That's what you think, but then break. We did. There's break beers, too. We did have three beers to start with. We did, actually. We are going to... We are going to... Chocolate Abbey from New Glares. Yes. And then we had Scarin Becca, Creek from Hanson's. Right. What did we have? What was the last one? Prairie Bomb. Prairie Bomb. Yeah, that was one of the beers that we got from Evan Gundy. He sent us another giant box of shit, man. That guy is an awesome guy. I know. He keeps on sending us beer. It's wonderful. We love you, Evan. Yeah. And he sent us a pirate bomb, too, which we're going to have in an upcoming episode. What? Pirate Bomb. What? Pirate Bomb. What? Pirate Bomb. Let's take a break. What? I need a break from you. Evan, if you ever come down here from Oklahoma, you can have Anastasia. What? I don't know if he misses so long that. Yeah. I mean, his wife might also listen to the show. I don't know. I feel like Mike is the one that everybody wants. Your wife can have Rubio. I don't know if anybody wants Mike. What? I ran down the road, pants down to my knees, screaming, "Please, come help me that Canadian shaman gave a little too much to me and I'm riding a novel because it's never been before." I love that song. That's a good song. It's a great song. No, we're not going to say what song it is because I don't want to get married to the idea of having a specific song. I hated that fucking song, man. That song was great. The podcast award voting I think is done on Friday. That's when this came out. Okay. So yeah, when this comes out, the day this comes out is when voting stops, but it stops at night. So it's your last day. Fucking vote. If you have more hours left in the day, I think it stops at like nine p.m. Suddenly we rally and one day we get like three million votes. That would be amazing. Did you get the drink? It would be like the end of Rudy. On the break. Yeah. You sound like you've been drinking heavily. But I just found out our competition. And don't talk about them because fuck them. Okay, you can. No, no. It includes a nerdy show. We're not going to beat that with Doug Benson on. I met that guy and they have guests like Greg Probst. We have guests like Bill Brink sometimes. Yeah. He's fucking unforgettable. That is true. I ask we all might drink as much as we do. We will never forget Bill Brink. It's kind of like 9/11. So this next beer is called Hops of Aunt Galaxy and it's 6.2% ABV and it's a dry hopped artisanal pale ale fermented in oak fooders with 100% per ton of myses. And this is a limited release available in bottles and on draft. And there isn't any real information about this. So every time a beer has the word galaxy in it, it's not because they like space because they use galaxy hops, right? Maybe they like space. Yeah. Maybe they like space also. It's because of the galaxy hops. It's kind of disappointing to me. Okay. This one is the most opaque clear now. Except for mics. Mics is like a jewel. Mine is perfect. That was first pour. Sorry guys. It's okay. Fuck everybody. It's okay. Mine looks like orange milk. Yeah. Straight sludge here that we have. I can see through mine. Yeah. I can see right through mine. Yeah. I can see anything through mine. It's gorgeous. I can see through you, Mike. So yeah. Mine looks like an orange Julius. Huge amount of head. Oh yeah. Really beautiful pillowy, soft looking head. It's probably the best head out of the beer that we've had so far and it smells so fucking good. You're like, wait. You guys are under the smell. I smelled it before anybody else did. I made my O-face and nobody caught it. Oh, my tangerines and sweet oranges, like a, I don't know, maybe a navel orange. The galaxy hops are so citric and beautiful. Juicy citric. Just a hint of vanilla from the oak. Yes. Juicy fruit gum. I actually do. A little bit. Maybe a little bit of mint or pepper. I'm getting a slight hint of pepper on this one. I was thinking cloves a little. Oh yeah, sure. White pepper. It's a very tail. White pepper. Smells nice and creamy. Like that vanilla note. This is the first beer that we've had so far tonight where the Brett has taken that peppery kind of tone. Yes. Oh and the best way. It's a slightly herbal dream sickle. I mean, with fresh orange juice and tangerine juice. Hopps just pops so nicely on this one. What's this dude saying? Chad Jakobson. Hey. God bless you, sir. This is awesome. This smells so good. I'm just going to taste this. Oh, I can't not. It's really perfuming and there's a floral note that's there too. I was thinking something kind of like a lavender-y. Ooh. Jasmine. Jasmine. Man, that tastes good. Good call. Anastasia. Yeah, I definitely get hit with floral in the taste. Like when I first taste it, I'm like, "Oh, yeah, floral." Mm-hmm. Starts out with like bitter orange and tangerine peel and then goes into the juiciness of those fruits, which has a little bit of pepper to it, has a lot of that carbonic acid, that minerality, a lot of carbonation. I love the carbonation on this and the mouth feel is splendid. It's gorgeous. At the very end, it's almost like eating a fresh orange. Like that's the last thing that kind of, along with some pepper, the last thing I taste is a little bit of fresh squeezed orange, squeezed by my teeth and my mouth. Yeah, man. Or by my teeth in your mouth. Mm-hmm. I don't even know what you just said. For Halloween, I dressed as me making that with Mike. Oh. It was a couple's costume. It's like one of those horses, except for you guys who are both facing this thing. Right? Inside the bed. Well, at the beginning of the night, at the end of the night, it was the host of two walks. At first, it started out just completely involuntary. And then I got to relax a little bit. That's called rape. Well, I relaxed a little bit. Okay. As you do. As I do. You've volunteered. Man. Beer is good. This is delicious. And as I'm drinking it, it's getting more and more peppery. That white pepper that you're talking about is really coming to the front. Yeah. This is why we do this show, ladies and gentlemen. Not for the money. We make a lot of money. Nothing. We make nothing. But for this delicious beer. For all the friendships we've gained. Now we burned a lot of our bridges. Yeah. That's true. Oh, yeah. Yeah. It's just a lot of white pepper. The bitterness of the galaxy is increasing with each step, but it's not. But it's good. Yeah. It's not becoming overwhelming at all. Yeah. It's just growing stronger. The force is strong in this one. It is. That's good. Like galaxies. Yeah. That's crazy. I went there. I didn't. I went through this with Thanksgiving dinner. What? You're crazy. Why? Explain. I feel like this would just go fantastic with turkey. I can see it going with turkey, but not everything else. Like I don't think it would go with gravy. I don't think it would go very well with yams or sweet potatoes. I was thinking on a gravy, because there's certain kinds of gravy. I could see this going well with, but my immediate thought was turkey sandwich. I think Mike just wants a turkey sandwich. No, I think a turkey sandwich would be really awesome. I'm confused. I think if you put some cranberry on that turkey, namely cranberry would go on with this. Yeah. I think cranberry jam or something on a turkey sandwich. You know, all this talk about Thanksgiving foods, I think made a little bit of all-spice or clove come out in the flavor of this just a little bit. Maybe that's just my brain-playing tricks on me, but I'm kind of tasting that right now, but suggesting is a powerful thing. I don't know. Dog poop. What about dog poop? Oh, you said the power of suggested never mind. I thought maybe you were just going to, like, Filipino roots, and maybe that was a food that you guys just did. I mean, you do eat balloons. Yeah. What is balloon? I mean, I personally don't eat it. Ballouza, an egg that has an actual chicken, baby chicken fetus in it. Stop. And you just eat it. I don't want to know anymore. No. No, you eat it. You drink the juice out of it, and then you eat it. What is wrong with your people? I hear it's a little crunchy. Only kind of feathery. I'll show you pictures. I'll show you pictures. I don't know. It's cool. You really don't have to. Okay. Well, anyway, I have a little bit of vomit in my glass now. Okay. That's their culture that you're making fun of, sir. You know, there is something kind of stanky about this beer. It's like manure-y. I could see that. Yeah. Just a little bit, huh? Tacos. Do you taste tacos? No. So I'm doing that thing where I just shout out foods. Yes. But tacos is so ambiguous. It's like saying chili or soup, and it's always kind of talk. And it's also weird when she does it, like, at a funeral. I'm going to fear this if I've been to. Everybody will just be, like, hanging out at all sombre and I just usually be like, "Ah, crumbly." It's like, "Wait, what?" Tacos. That definitely tacos. What? What? We were talking about that beer one kind of go. Oh, white sauce enchilada that hasn't been smothered with white people cheese? Okay. So maybe that Mexican cheese that's all crumbly? Yeah. Good. Yeah. Yeah. Some white sauce enchiladas. Maybe a little green chili in it. Mm. Mike and I have the same thing. Maybe chicken or pork, though. I think beef would kind of overpower this. I think pork would be really well with this. Yeah. Pork, turkey, chicken, fairly strong seafood. I'm not sure. I mean, I think that this, for me, is bitter salad greens and strawberries, sort of thing, balsamic or something like that. I don't know. I think that there's got to be a sweet component, which is why I think cranberries, when he's in cranberries kind of, or cranberry sauce, clicked with me a little bit. There should be a sweet component to this. I think this would go really well with breakfast bread also. Something yeasty, maybe sourdough with some fruit baked into it. I could take this with some salmon. Oh, yeah. Okay. Yeah. Like a baked salmon with lemon. And capers. I'd be nice. Yeah. Minus the capers on Rubio's plate. Yeah. I would die. Unless they're trying to kill him. Okay. You know what? Let's table that for a later discussion without Rubio here. Sweet. Let's not plot my death. That's going to have an all on its own. Let's wait until we revise as well because I know that is I'm a fat drinker and smoker. So you'll probably live forever. There's going to be a bearish coup. I also pick fights a lot. I'm going to probably have to teach one of you guys how to edit the show in case like, oh, when I do die soon. That was Hopsabong Galaxy. I got a real dark. The next beer that Mike is struggling to open because it's waxed is Origins Batch 2. And this is 6.5% ABV. And this was one of the ones that we got at Crooked Stable. We were there. They were doing a limited release where it was six bottles per person. And they did two limited release. It was this one and the following beer the last beer the night that we're going to do. And this is described like this is burgundy sour ale aged in oak barrels is our homage to the history of barrel aging and those who have influenced us along the way. A burgundy sour ale. And it sure looks burgundy. Ron's burgundy. Licky. Damn son. When you're holding this away from the light, it's almost a dark brown. But when you hold it up to the light, you can see right through it. There's nice ruby garnet tones with that deep brown color. Yeah, it looks almost like a flattish root beer or cola. It's not a whole lot of head to mine, although looking over at Dances, she has something. I'm sorry. I got good head. You're welcome. Yeah. That smells really good. It's a weird smell to come off of the last one. Just a huge wine note on that. Cherry and something kind of caramelly like caramel popcorn. It smells like it's got a brown ale base like an old brewing or something. Sure. There's a Flanders style. I get a little bit of burnt brown sugar maybe. You're right on point. Burnt brown sugar, a little bit of cherries. Cherie, did you believe maybe? Yeah. Something a little nutty. Pecan. I can see that. Yeah, totally. Pecan pie. You know that sort of base with the brown sugar and a little bit of molasses, but there's a tartness there too that's almost like balsamic vinegar. Just a little bit of that cherries, brown sugars, wood. It smells great. Mm-hmm. Man, that packs a punch. That is a tardy burst there. Let me redo some sour face. It tastes like a tart hybrid pecan and cherry pie. But with more sourness than something like that. Mm-hmm. No sour cherries. But there's an acidity to it that's beyond sour cherries, I think. It's a little bit more tart, more biting with the tartness. It's going into vinegar territory. Yeah. But in a good way for me. Oh yeah, no. I love the way this tastes. This is right on my alley. Delicious. I'm glad I got a couple of bottles when we were there. Worth it. Now that we're tasting it, the smell seems a little jarring to me and picks into the taste because I do get a lot of that maple, sugary, I also say kind of caramel popcorn. It reminds me of like a crack-a-jack box a little bit. Yeah, sure. Absolutely. And that's weird to have with this sour cherry taste to me. Mm-hmm. I'm really just liking the fact that this is a very fruity beer when I taste it and when I smelled it, it was more, there was some fruits there but it was more sugary and nutty. Mm-hmm. And I mean, you could really smell a brown ale base and a little bit of cherries. But as I taste it, there's that cherry quality, fresh figs. There's something to me that comes off a little bit like ripe prickly pear. There's a lot of really good stuff going on. I get a bit of chocolate as well. Yeah. Strawberries and balsamic. I get that in the flavor. Sure. Like wild strawberries. There's something reminiscent of like a sour cherry cordial in here. Absolutely. This is really good. This was the first release that they did when we were there. I don't know. I'm not sure it was. Yeah, the one that we all went to. Yeah. Oh yeah. Yeah. The first day of their two-day release. Right. Yeah. For when we were there, that should clarify. It's like a Thursday or something. Yeah. And this is not the first time they released this beer. They've done it before, I believe. Yeah. This is batch two. Fair enough. I could read that. I like the juxtaposition of sweet and tart in this because this is definitely sweet. It's got some sugars to it to balance out some of those sour notes. And I think it works really well here. A lot like a Flanders Ratter or an Oberon, you know. It's a pretty standard one of those beers, I guess. It's almost reminiscent of some older bottles of La Folie that I've had. Yeah. Sure. Okay. Maybe the '09, the last quarked and caged batch they did. Because not any of the capped bottles. No, no, no, no, no. But maybe the '09 quarked and caged because any earlier than that, those get very, very sour. Whereas this, I mean, it is sour. It's not nearly as acidic as the '08, '07, '06, capped and caged La Folie. Oh, yeah. Quarked and caged La Folie. I'm kind of surprised that this one doesn't have a little more body. Yeah. I can totally agree with you there. Like so far, none of these have been very audacious. Big luxurious, like me. Yes. I mean, I am wearing my pajamas. They don't fill the mouth in quite the same way. True. True. Like, I mean, I think I'm not on the same page with the guys on this one. Okay. It's a little bit too jarring to me. This trick of a beer where it smells like one thing and takes like the other. Each time I go in for a taste, I get that smell of sweetness and cracker jacks. Then I get this really tart beer. The juxtaposition is really weird for me. What would you pair with this? This would go better with Thanksgiving dinner for me. I think that this could go in there with the cranberry sauce and anything you would put that on. I would drink this with. I think I've been hesitating and holding back with some of the pairings just because of the mouth feels typically tend to be medium to light. So some of the food, no matter if flavor-wise, it might go, some of the food will just overpower it. I would just have some ice cream with this. I want a lot of ice cream. I want chocolate. That's what I want with this. I want candied bacon with this. Like a maple candied bacon would be delicious, or I would just- That's some regular bacon now. Oh, pick on time would be great too. Regular bacon? Brussels sprouts with bacon. I found bacon. Some of that candied bacon that that guy Zach brought before our tasting. Oh man. Oh, he made it with beer and maple syrup? I don't know what the fuck it was, but it was delicious. It was awesome. Candied bacon would be great with this. I just, that would just put me over the edge. Game? I mean, any sort of game really I think would go with this. Ooh, some venison or something like that. You guys are looking at me like you haven't had venison in a really long time. No, I had venison a few weeks ago. Damn. And I love venison. I haven't had venison in a while. Well, if you hit one on the way out of the day, because my neighborhood gets a lot of deer. If you hit one, just put it in your trunk. Listeners go kill a deer and get you some oranges number two. No. I don't want to get a deer head in the mail. I do. I do. I want to mount that bitch. I want you to get a deer head on the wall. You don't want to mount it and then put it on the wall. You guys are complete shits. We do hang out with you. Sender send Rubio a severed deer head. Nope. Let's move on to the next beer. Sender send Rubio antlers. No, don't send me any of those things. Thank you very much. Antax. I fucking hate you. You can just do capers. That was dumb. I don't pair this beer with capers and Rubio's death. So, if you want to send Rubio some capers, this is origins the box. Origins batch two is what we just finished. The last beer of the evening. Labret de Orr. This is batch two. Grants have this before you. I have my vomit when he tastes this. There's a video of you chugging this beer in a shower waiting a long time to chug that. That was a thank you to you fans for sending us out to the GABS. Yes. And if you haven't seen that and you want to go to youtube.com/thebearest. It's the only video. Yeah, I think we only have one right now. I think so. Yeah. We have to do more videos. So, this Labret de Orr is batch two and this is 6% ABV. It is described as a surreal golden sour ale aged in oak barrels and there's a quote here the nanostation included that says, "You know what? I love great sour beers, but I'm sad when people use the name guza when they make sour." I didn't include that. That is on the back of the bottle. Okay. Sir. Okay, should I read that in that voice? How does this guy talk? I don't know. Why is you know it a fragmented part of that sentence? I don't know. Don't ask me. Ask the fucking bottle, man. Where's Jakobson from? What's that name? That's Russian. Do your Russian accent. Sluzvitzia. You know it. I love a great sour beer. That's what we have. That's really good. It's good. I love a great sour beer, but I'm sad when people use the name guza and they make sour. They make it the sour. They make it the sour. I've worked with this Russian guy and he's like the best ever. One time we're out drinking coffee and smoking cigars and we're talking about something. I don't remember what we were talking about, but he turns to me and he goes, "John." I was like, "Oh, shit. This is amazing." It's about to get serious. "Werkenman sees skeleton close by." And I spent the rest of the fucking like 20 minutes here when we were there laughing so hard. I completely forgot to ask him, "What?" Because he looked really serious like, "Werkenman sees skeleton close by," and running this over for the last four years in my head because I've never mentioned it to him again and he's never mentioned it to me either. You still worked with a guy? Yes. "Werkenman sees skeleton first off." What? Close by. Like, does it have to be close by? I mean, can't you just walking distance? Yeah, within walking distance, "Werkenman finds skeleton." Like just a skeleton box cage, glass box. What did he even say? I don't know. I don't have a history of our natural museum, the skeleton booth. I mean, there's no skeleton booth that you could just walk to a big corner. Maybe he meant "Where's the nearest cemetery?" I don't know. So what did he do after you were laughing at it for 20 minutes so you'd just sit there with that blank Russian look on his face the entire time? He just looked super intense. He just smoked cigarettes vigorously and drank a bunch of vodka. Yeah, this is the same guy who went to walk up to me. He walked up to me. We'll be all this question in his time's institute. This is the same guy. The same guy walked up to me and it says, "John." And I said, "Oh God, here comes." He goes, "Don't ever take Ambien." And I go, "Why?" And he goes, "I walk up in the car last night, no pants." And I hit a tree. I was like, "What?" He goes, "I don't know what happened. I went to bed and I wake up in my car, hit a tree, no pants." That's terrifying. And I said, "Where were you?" He goes, "I looked in my iPhone 15 miles away." Oh, for a little 15 miles. I'm sleeping. In his underwear and hit a tree. I sleep completely unaware that he did that. And I was right next to a skeleton. Yeah, I found skeleton. He was close by. He wasn't close by. He was 15 miles away. Anyway, we're going to get to this librett door. Just, you know, remind people we're drinking librett door. Oh, there's a show we're still drinking. Yes. This kind of harkens back to the first couple of beers that we had. It's slightly hazy. Very, very slightly hazy. Gold. Gold straw. Gold straw. Beret. Yeah, almost no head. Whoa. No, what? What? What? Limony, farmy, a little sulfuric. It smells like a goosa. Limestone. Limestone. Yeah. Lots of limestone. Wet peanut-shelled skins. Wet peanut-shelled skins. I can get them. Yeah. The best kind. They eat boiled peanuts. That's weird. Boiled peanuts? I don't know. I think so, right? Yeah. Mike knows what I'm talking about. What a good man sees boiled peanuts close by. That sounded weird. I'm not a comfortable idiot. You ask him me that question. You need to hit the tee harder in that, you know. I don't know why I look directly at Michael that I asked you. Boiled peanuts. Look at man find boiled peanuts. Oh, there's something green? I get it. It smells so familiar. Yeah. It's like something like a shower and a straw. Yeah. And a bottle. There's something a little bit different about this beer. So I'm getting a lot of that lemony, slightly sulfuric goosa farming. But there's a little bit of like rubber ball. The type of rubber ball that's attached by a rubber line to a paddle has a little bit of that there. I just tasted this. Okay. So it's sour. There's a lot of sourness there. It's very minerally. There's a lot of lemon there, but there's also something in there that reminds me of a rubber pool toy or a plastic pool toy, you know, like the fresh plastic smell is coming through in the flavor. I get something that's like a salty peanut note. Sure. It reminds me of what? Yeah. Sage was saying this. Oh god damn it. Yeah. I get that too. But plastic pool toy and some chlorine. I don't know. There's something. Yeah. There's something there that reminds me of when I had a pool when I was a kid like my family had a pool as a group in my aunt's backyard and yeah okay I get it. That's where I was going with the limestone. There's something there that's almost chemically. I think my issue with this one is that this one tastes like it has the youngest breath. Yeah. I really feel like this could stand to sit for like another eight or nine months. It absolutely should. This is the first one that we've had this evening where I felt like that was the case. Everything else seemed to have really aged pretty nicely. This is still a really tasty beer. It's going to be so much better with nine months behind it. Once all of that weirdness evens out you're going to have a fantastic goosa. There's this solvent. If you buy balloons at a store they'll pump into a balloon before they blow it up with helium. Huh. It coats it so that it stays longer. Okay. The air stays in it. It's kind of a similar smell to a pool toy thing you're talking about. Okay. It kind of reminds me of it. It's like this freshness seal. It's what they put in pool toys and they package them before you have to blow them up. Possibly. So that it keeps it all from like sticking to each other and like melting or anything. That's a possibility. But I kind of get a white hint of that. Yeah. Like when you break out a new pair of water wings, you know, when you're a kid, you know that I still use them. New plastic. I know. Me too. Don't judge. But it's only when I can't find my flashlight. Oh my God. What are you swimming with a flashlight for? No. No. No, I think you missed it. I think you missed it. No, I got it. You could blow lots of air into those. Anyway, I really don't have much more to say about this beer. I can't really get past that flaw. It's getting in the way of me being able to pull other things out because it keeps jumping right to the front of my face. Yeah. I don't know how the fuck I'm going to rank these. I'm trying to figure it out myself right now. Oh, I'm done. Oh, you get to go first, Anastasia, you want to go first? I'd love to. Okay. That sounds so sincere. Doesn't it though? Yeah. I've been practicing. Oh, good one. No. No. 6. The surrealness. This was too dolly up in my mouth. Yeah. The labra dol. I don't. I can't. Nope. Fair enough. Yeah. No. No. No. No. 5. Surret. It was the least memorable for me, I guess. And I don't know if it's just where my palette was today and maybe we order that we drank things in. I liked it, but I liked everything else better. Yeah. 4. The hops of on. Galaxy. Really? Far, far away. Chokes. Star Wars. Like I said, I liked it. I definitely, definitely liked it, but I liked the other ones better. 3. St. Betta Summer. Super delicious. I love the orange and the lemon, even though I thought that the orange faded in the end, like everything else does. It's really good. Oh. Hey, I can be dark and depressing too, motherfuckers. Wow. 2. V.A. God. Delicious. I thought that was going to be my number one. But then I tried my number one. I was like, no, my number one is my number one. I was like first. Yeah. You're just, you're broken. I'm so broken. You're broken. You're breaking up the walls. And you haven't stopped laughing. There you go. Never give it a little bread to Oreo again. No. No. Yeah. That number two is good. I want to drink that all the time. I just want to always have that. And I also want to acquire a porch so that I can drink my V.A. on. Why am I saying it like that? I'm broken. Number one. Number one is my number one. That beer. Origins. Origins. Well, I mean, you don't have to say batch two because you didn't say batch numbers for any of the other ones. Sure. Origins was my favorite of the night. Sweet. It was good. And stuff. And things. Well, thank you so much for here. Very important opinion. Oh, I could clap. I don't want your claps. They're pity claps. I don't want to go to the doctor again. They're claps. Condoms. I'll go next. My number six is Labrett door. I think that that is a good beer in the making. But right now, yeah, it's kind of a little bit of that chemically note that is not working for me. And anytime I try to focus on any of the other flavors that I find good, they just get bulldozed by that chemical. Not good yet will be way better in a few months, I think. It says on, I thought was delicious. I really liked how soft that beer was. You know, it was kind of a departure from some of the other more sour beers that we had before it. It was still yummy. Dug the hell out of it. Number four. Origins. I really dug that beer. I liked the sweet sour juxtaposition. I really, really liked all the fruits that I was getting out of it. Wonderful, wonderful beer. Number three. St. Breda Summer. Lemonade. Delicious. White orange finish. I really dug the hell out of that. So refreshing. I could drink that all over the summer. I mean, just if that beer came to Texas, I might forget that Fistina Pash existed. You know, I love that beer for the summer so much. But if I had access to the St. Breda Summer, I would drink the shit out of that more than the Fistina Pash personally. Them's fighting words. I know. I know. Number two for me was Hop Savant Galaxy. God damn. That's a great beer. I love Galaxy hops and I love the way they were expressed in this beer. Super, super delicious with that juicy orange and tangerine. Fucking great. Number one. The VA, Artisanal Cezanne, amazing beer. I loved everything about it, the farminous, the lemonade-ness. You know, and it was funny because I got more orange out of this beer than the beer that actually had orange in it. Yeah. Number one, all the way from me. Anyway, that's me. Who's next? Grant? Sure. That goes to the origins. Unlike you guys, I was still really taken aback by the smell, not jiving, with the taste for me. The smell, like I said, Cracker Jack, kind of sweet, salty, nutty, weird taste was very tart. It just wasn't working for me. I don't know. And it was a little bit too tart and cherry. Number five, I put with Libret Door. I kind of like this a bit more than you guys I think as well. I like the sour and saltiness. I get that. It'll probably taste even better with age. But I wasn't really minding it. I wasn't getting the rubbery note as harshly. It was pretty dominant for me. It was dominant for me for some reason. I don't know why. I don't know. Number four, I gave to the Sorett Provision Cezanne. It was a really good beer. I think that Anastasia, once you said it was a bit too aqueous, I get that. It could have had a little bit more punch to it. But I like the tartness. I like the silky smoothness I wrote. It's dumb. Number three, it's only dumb if you feel like it's dumb. It was. So it's dumb. Number three goes to the St. Breda Summer. Yeah, this was just really good lemonade-y beer. I thought it was really bright. The nose was a little less intense than the taste that threw me off. But it was a nice surprise. Number two went to the Hop Savant Galaxy. The smell, the nose on this was amazing. It's so good. And then just tasting it. It really delivers. I thought it was just such a great beer. But not as great as number one, the Bayallele. Bayallele. Bayallele. The Bayee artisanal Cezanne. This beer was so great. And I'm impressed that a lot of us gave this such a high ranking of being one of the first ones. Because usually, after we drink a lot of great beers, we can't forget how good that first one is. Yeah, there's no forgetting how good that first beer was. But Helen just left such an impression. Yeah. Thanks, Grant. All right. Kind of had a difficult time rating these beers, actually. Yeah. The clear bottom one for me was the Le Breit Dior. Far too young. That was the main problem with this beer. If this beer another nine months, it's going to be phenomenal. I really see this beer going places. It's just not in the best place right now. My number five was the Sorette. Provision Cezanne. It was just far too subtle. I think in the grand scheme of things, I think it had good flavors. But I just think that it didn't have quite enough going on. My number four was the Origins. I felt like this one was just unbalanced, in a sense. And that was really the main thing that was going against it. It had the flavors that I love. As I mentioned, it was reminiscent of Loughly for me, in a way. Oh, yeah. And I fucking love Loughly. There was just a twinge of a couple of things that were just out of balance. My number three, man, I don't understand why I'm actually feeling these beers now as much as I am just based on the alcohol percentage. Because we had other beers before the show. I guess so. But who's counting? I never count. I guess that's your problem. My number three was the St. Beretta Summer, really, really tasty. Along with the number two that I put, the VA. I like the VA better, a little bit more going on with it. My number one was the Hop Savant. I had really hard pressed to come up with another oak or food or aged pale ale that's better than this. This is really outstanding for what it is. It just nails it on the aroma. I stole the last ounce that was in the bottle. You motherfucker. You can lick the inside of my mouth from the grill. That's a deal. But that's it. Mike took a break from his rankings to drinking more of that beer. You fuck. So good. That beer. You, my top two, the VA and the hops of the Alexie, those two are so fucking incredible. So good. All of these beers were good, except for the bread. I think that will become good. But fuck, man. Cricket Stave is making some awesome shit. Incredible beers. And we had tons of amazing beers in their tap room. Oh, yeah. So many that just didn't get bottled that were awesome. We had so many samples and they were all just phenomenal. I think they all tasted like really bad hangover to me. Everything tasted like bad hangover to you. The inside of your mouth tasted like bad hangover. But if any of you guys are in Denver and haven't been to Cricket Stave or are traveling to Denver and haven't been there, even if you have been there, fucking go. Go to the source. Go to the tap room at the source. It is awesome. The source is actually a pretty neat place. I don't think we talked about that at all. It was very strange just kind of going in. The architecture was weird. Yeah. So the place is actually called the source. Right. It's like a little interior mall thing. It's like a waspy, yuppy heaven. Yeah, exactly that. There's a place to get some tacos. There's a coffee shop. There is a butcher shop. There is a bakery. Yeah. Oh, the bakery had such amazing bread. Oh, man. I'm sorry. Okay. Grit. Just drew himself with a dick nose. Why did that mean? He's got the same same kind of thing that you did. What? I don't know. This is a guy. There's a giant dick nose man. It looks like a family guy character. I noticed it out of the corner of my eye and then I couldn't stop thinking about it. I covered it with my hand and it was throbbing against the bottom of my hand. Dick nose man. Dick nose. You should take a picture of that for the Instagram. Hold up. You should be wearing a turtleneck. So it's kind of like a foreskin amor, but not. No. I'm sorry. I don't even know what you're talking about. Beer. Yeah, I think we're talking about the source. Lots of cool shit. It's a great way to spend a few hours on a weekend or a weekday at 11 a.m. in the morning. Yeah, I think they do it. But thank you so much for listening, everybody. Guys, as always, thank you Rubio for all the good beer this whole man. Thank you guys for being here, Grant. You were wonderful. That's all just hug. Yeah. Oh, I mean, yeah. Wow, that was good. You're not talking about mugs. I'd say you weren't really going to be included in our three-way hug anyway. But thank you, Anastasia, for coming. Maybe. It's like, who wants to say anything about that? Mike. That was a glorious moment of silence. Yeah. That was a glorious moment of silence. Mike, thank you for being here. Hey, thanks for having me. Yes. You owe us. How am I going to pay you back? Shut up. Thank you, everybody. You guys are awesome and super, super supportive. Keep those donations coming, keep those emails coming, and those iTunes shoutouts in the ratings and stuff. Yeah. And like I said, follow us on Facebook at facebook.com/theberests and vote for us for the podcast awards. Yes. This is the last day. The day this is released, that Friday is the last day to do it. So go to podcastawards.com, vote for us, you know, you fill out your name and you fill out your email address and Anastasia's playing with their boobs. It's really hard to talk. It's really all you gotta do, you submit it and then you just go to your email and verify it. So use a real email address. Yeah, I'm not going to spam you, but they do want to make sure that you're a real person and not a bot. So verify that email. And if you have a program where bots can actually take care of all that, go ahead and run that script for us. Thanks, Brit. We'll take the win now. No, no! We're not cheaters. Cheaters never prosper. That's right. They don't. Mike. Okay. They do, and if you're single ladies, they're looking for Mike Lambert. I'm sorry. I'm sorry. I mispronounced bitter old man. So many milk. You guys are awesome. And I guess bottoms up. I'm sorry. I think Chris is broken. Oh, my God. He's so tall. Oh. He's never tasted the bitterness of bitter old man. I'm sorry. I'm sorry. He's never tasted the bitterness of that kind of pain. No. Oh, it's so... Sometimes you smile too much that you're cheek-free. I know this. I'm sorry, guys. It's so ripe and sweet. Is Mike's dysphorsion bringing you that with a joke? Oh, my God. Shout-me-fruited. It's really airmen here. I know. It is. Bottoms up. Bottoms up, everyone. Bottoms down. Bottoms down. Whoa! Bottoms down, Aubrey. I said it. Fuck is going on. I don't know. Holy shit. Because I think Mike has fallen before. I've gotten to the dark side. I've gotten nothing else. Except for his down bottoms. Yes. Welcome to my side. It's very juicy. Mmm. Oh, God. You know that bottoms down means refusing to drink. What? I don't know. I just got nothing. No. No. No. I've never heard such a defeated answer. No. No. I take it all back. You can't say bottoms down unless you feel what I feel in my heart when I say it. What are you feeling in my heart? I'm drunk. Oh, I thought you were saying something. I thought you were going to say absolutely nothing. Well, that's here. I mean, the place where my heart should be. It's surrounded by those big pillowy tits. More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Remember to email us your feedback, comments, questions and suggestions at info@thebearests.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 Deflated Ballet. Follow him on twitter at twitter.com/ian_butcher93. I'm John Rubia. Thanks again for listening. ♪ We use a record, I have big words through the ground. ♪ ♪ Well, Scott, with a slingshot line, they found a tender spot. ♪ ♪ The cover is just there. ♪ ♪ That's a bloodshot, I get beat up the patties with it. ♪ ♪ They should take a bloodshot, dirt off the frame. ♪ ♪ I'm the bloodshot myself. ♪ ♪ I'm selling faces, I'm with my manager. ♪ ♪ Missed her. Help me, I got a funny thing. ♪ ♪ She said I'll tell you what's I need to something strong. ♪ ♪ She got down, but you never got that. ♪ ♪ She's gonna make it... ♪ ♪ ...through the night. ♪ [BLANK_AUDIO]
