(upbeat music) - Hey, everyone. I am super pleased to announce that the Bearest Podcast is up for another podcast award for 2013, and it's because you are listeners nominated us. Now, it's up to you to make sure that we win this thing, so please vote for us once a day so that we can. Here's how. Go to podcastawards.com, scroll down to Food and Drink category, and vote for the Bearest Podcast, and then scroll down to the bottom of the page, and they'll ask you for your name and email address, and whether you're a podcaster or listener, enter all of that and click Submit. When you do that, they'll send you an email to validate your vote. Be sure to click the link on your email to make it count. Don't worry, they're not gonna spam you or anything. Voting closes on November 15th at 9 p.m. Eastern Standard Time. Remember you can vote once a day. Our competition is pretty stiff this year, but we're pretty sure we can do this with all of your help. Thank you so much for all of your support. Okay, let's get on with the show. ♪ That's how much I had to do ♪ Episode 84 of the Bearest Podcast, we got it on October 31st, 2013, a dark mix. - I had such a fucking good time last night. - I know, it wasn't a great, it was awesome. - I think I'm gonna be sick. - Why? - Candy. - She just keeps mashing her face full of processed sugar. - Well, I mean, that's not any different than normal. - I guess, but it's Halloween, so she's got an excuse. - It is Halloween evening. - It is. - And it's actually the day after we did our live show at Craft Pride. - That was awesome. - It was so much fun. - It was. - Gotta give a shout out to J.T. Brandy and the rest of the Craft Pride crew. Great hosts. - Yeah, they did a great job. I mean, they did a lot of great stuff for us, you know, worked the sound board and they served flights of stuff that we were drinking so that the audience could drink along with this. It was a pretty good turnout too. I was really happy with it. - It was decent. It was about like 30 people or so, maybe a little bit more than people that we know. - Yeah, but I'm John Rubio and with me today. - Anastasia, all the candies are belong to me, Kelly. - I know, you've been just eating fishfuls of candy. - I think I'm gonna die. - I hope you don't die. I mean, not yet 'cause we have a show to do. We also have with us, Mike Lambert. - Yeah, Mike. - Hey, how are you? - I'm doing very well. - And you haven't been shoving lots of candy in your face. I have because it is Halloween. And that's one of the things that we have to do during Halloween. - Or else I'll kill you. I forced you to buy me candy. - You kind of did. You're like, I can hear her getting fatter. Last night at the fucking thing, I was like, we're gonna record tomorrow. You could be good for that. She says, I require candy. If I'm gonna come out and do Thanksgiving. Why am I jumping forward to a fatter holiday? Oh, 'cause I'm fat. But yeah, she's like, I require candy to record. - Okay, so I went and got a last minute emergency candy. We've been eating the fuck out of candy and pizza. - I'm ready for beer now. - Yeah, so am I. - I'm ready for a beer. And man, it's weird because we hit it hard last night. - Really fucking hard. - I'm scared. I did not have a hangover this morning. And I so should have. - You're turning a corner that very few people actually turn and make it out alive. - It's all numb right here in this section of my chest. - No, but you can hear, are you making that shit? - The liver section. - Oh, okay. Yeah, it's an audio show. I don't know if you know how audio works. - It's all synesthesia for me. - So speaking of synesthesia, Grant's not here. Yeah, I don't even know why that made me think of Grant. But Grant is not here, he's out. And it was kind of a late cancellation. So we didn't get anybody to replace him. So it's just the three of us tonight. - Sorry, not sorry. - That means you're gonna have to like fill in for two people on the station. - Ah shit. - You're gonna have to be funny. - Insert a pun. - And you're gonna have to talk. Just insert more candy in your mouth. And then you'll be like as big as two people. (laughing) - All right, Ross, I don't know. And that's just me trying to do big play. - That's your fat voice? - Yeah. - Or, guys, I think I want some bubblegum. - Can we get some bubblegum? - Brought a burger, it's delicious. Anyway, let's do some emails real quick. Actually, there's just one. And it goes like this. Hey, Beerists, it's been a long time. I was listening to the Prairie show you did several months back and wanted to respond to something Mike was talking about when aging pirate noir. That's the Rum Barrel Age Prairie noir. I had a prairie sampling last night with my brother-in-law and was excited to have him taste pirate noir. He's not a stout fan, but I thought he might like the rum characteristics of that beer. The bottle I had had been sitting for several months. When I tasted it, the rum characteristics had diminished substantially. You almost couldn't pick them out. It had also become more boozy because of those flavors having dropped off. Cheers, Evan Gundy. So that was just a follow-up because yeah, we wondered what it would be like with some time. Well, cool. I'm glad that he actually followed up with that info. Yeah, so according to this one case, drink it fresh. Yeah. And 'cause it's fresh, it was really good. It was damn tasty. Brightly rummy, it was awesome. Thank you so much, Evan Gundy, for your email. If any of you want to send us emails, do it at info@thebeerists.com. We love reading your questions and comments and all that other jazz. We also have a couple of iTunes shout-outs to give Armando D. Can't imagine a better beer podcast as we balance hilarity with education and feature top-notch editing and music. Hell yeah. The editing is mighty fine. Thanks, man. You'll probably cut all of that out for this. I'm gonna cut all you out. It's just you talking to yourself. You'll do another take. It was like, it's just me and Anastasia tonight because Grant and Mike are off having sex. Peace Spelling says our podcast keeps him sane after moving to Costa Rica for a year, leaving him without a lot of his favorite American beers. That's rough. Yeah. Just moving to Costa Rica. That poor bastard. I know, man. I'm sorry, peace spellings. Borland says that we're the greatest podcast ever, but he hasn't listened to any of it and he might have written this at gunpoint. Michael, what did we tell you? You know, it's funny because I was actually the one that was holding the gun to this guy soon. Borland, that guy works with me, actually. (laughing) Wasn't it a gunful of candy? No. I don't know. I have a fixation. There's so much candy on the table right now. But he was actually listening to the podcast tonight. Oh, good. Good. Thank you, Borland. Is that your real name? Borland? No, it's not his real name. What's his real name? Jason. Jason, you fuck. Now I know your real name. But hey, where does he live? Cedar Park. Ah, man. What's his address? I've got the address. Hold on, let me in. Okay. I'll just give it to me off the microphone. If any of you guys want to help us out, like I said, these iTunes shout outs that I'm giving, these are people that left these reviews on the iTunes Music Store. To do that, it really fucking helps out with the show. It gets us more attention because it gets us higher up in the rankings on iTunes and gets us featured on the main page. If you want to do that for us, it's awesome. It doesn't take a lot of time. Go to the iTunes Music Store, do a search for beerists or the beerists and leave a five-star rating and write a review for us. And I'll thank you for it on the show. And we actually got a few donations. Oh, fuck yeah. Yeah. (singing in foreign language) Yeah, Wade Jensen sent us a donation. Thank you so much, Wade. What a guy. I know, John Frederick also, another donation. Thank you so much, John. And Ashcan Abu Sayidi, thank you so much. He actually signed up for a monthly subscription donation, which means that the donation he gave just repeats automatically once a month. Wow. - Was he drunk? - Maybe he was. - That's awesome. - Ashcan, if that was a mistake, don't correct it because that's amazing. - Thank you. - If that wasn't a mistake, thank you fucking so much because your donations really help out with the show. Like I said, we do all of this for free. You know, we don't get paid to do this. We buy most of all the beer that's in the show. I mean, I buy most of the beer. I pay for all the hosting. - Unless Evan Gundy and Stephen Zalas sent it to us. - Yeah, that's true. This is the two people. And also, you know, Duffy and what's his name? Murphy and yeah, all these fucking people. Have said this a lot of beer and it's been awesome. But money really, really helps because it helps us offset the cost of the show. We're not made of money. We're just four regular fucking assholes with these jobs. But we really appreciate it. Go to thebearest.com on the left-hand side of the page. It's a PayPal donate link. Click on it and give us some money. Just any amount of money, five bucks, 10 bucks, 20 bucks. Don't give us a dollar because they cut off, you know, a good 75% of that or something within fees. Send us some money. It's really appreciated. Let's get to our beers. Let's do it. The first beer that we're drinking is the Game of Thrones Take the Black Stout by brewery Omigang. Cooperstown, New York. And this beer is a tie-in between the HBO show Game of Thrones and Omigang. It's 7% ABV and it's a one-time release available in bottles and on draft. And we actually have the other Game of Thrones beer on before. That's right. I forget what it was called, but Iron Throne. Iron something. I think so. The Blondale. And it was pretty good. And the malts in this are specialty malt, chocolate malt, midnight wheat, and roasted barley, the hops are Northern Brewer, Columbus, and it's spiced with licorice root and star anise. Should I read the other thing? It's just all a bunch of nonsense from Game of Thrones. Okay, one of them. Let's see how this out. Inspired by the brotherhood of the Night's Watch, Take the Black Stout was made to be deep, dark and complex, like those who have swarmed the old to defend Westeros against threats of the North. Unable to fix the wheel. Why is that? I don't want to show them. Where John Snow recited the oath, therefore joining the Night's Watch. Pair the sombre faces of disgraced nobles, roasted and barbecued chicken, oysters and strong cheeses, such as Rockford, Logan Zola, and Blue Cheese. Pears great with a dessert, including cheesecake, chocolate, creme brulee, and vanilla, ice cream. That was wonderful. That was beautiful. I want to watch the show now. I saw the first season. I haven't seen anything past that, but I liked it. How about like this beer, killer head off. Yeah, it had a killer head and as it's leaving it, it's leaving behind some just incredible lacing. Mike doesn't give me a good head. No. I gave most of the head to me and Rubio 'cause I needed more than either of you two. He also got here way earlier than you did. This is a jet black beer. I mean, I can't see anything through it. There's no highlight when I hold it up. It does seem a little aqueous though, as I'm rotating it around in the glass. Right. That fucking head is so foamy and pillowy and it's off white kind of tan. Mm, smells good. That smells really good. I get the chocolate, a little bit of fruit, and definitely pick up some of that in Nice. It's a little bit of coffee there too, and something that's almost like a malted milk ball. Plum is the fruit that I'm smelling. Yeah. There's also something kind of dusty smelling if that makes any sense. Yeah, and that's kind of where I'm getting that malted milk ball or even like chocolate malt that they add into, like malt sugars that they add into a shake, like a malt. Oh, this is like brownie batter or something. There's something almost chalk-like. Right. Fig new things. Okay, I could see that. That smells delicious. Yeah, I'm ready to dive in. Beat you to it. What? That's weird. Super weird. Yeah, it's got a strange mouth feel. Man, how do you describe that? Well, I like that roasting-ness that I'm hit with. It's really dry. It is. It's like roast and then dry. And then it kind of has a little bit of a finish at the back of your throat. Yeah, and I was actually expecting it to be a lot sweeter judging by the smell. But yeah, it's totally dry, but I'm really impressed with the amount of chocolate roast upfront. And it kind of resolves into this dry licorice-y thing. It's pretty tasty. You know, I think the dryness, though, is a little out of whack with the rest of the beer. I almost wish it was just slightly less dry and maybe just a hint more sweet. From the nose, I was expecting it to be a little more luscious, a little more velvety. Does that make sense? Yeah, totally. 'Cause it just seems a little- And it's not. That's the thing is that that's what I'm craving is more of a velvety kind of note. The mouth feels what's throwing me off on this one. It's flavor's delicious, but I feel like the mouth feel on this one is what's ruining it for me. I do like, like I said, the roasts and I do like the chocolate and there's a coffee note that's going on in there. It's not terribly complex. And the anise or liquor issue notes that I get toward the end is taking that dryness and making it a little bit accurate and bitter. Right. Normally when I have an imperial stout or a stout, normally like the liquor is a little bit more incorporated, it feels more like an afterthought that's just kind of big. Right. I mean, it's not a bad beer. I'm not disliking this at all. I actually quite like this, but I do wish it had more of a middle, like more of a caramel-y or fudgy middle. Something to carry it. Yeah. Something a little sweeter maybe. I think it would be a good coffee beer. Like I'd want to plop some cold brew in this bad boy and just get crazy. You know what I want? Molasses. That'd be good too. That's what I want. Molasses cookies. Oh shit. That would actually go really well with this. Yeah, no kidding. 'Cause you could dip the cookie in there and oof. Good call. Yeah. We'll support each other so well. This would catch some of the sweetness of the cookie and the cookie would add a little bit of the sweetness to this. That's perfect. If anybody's out there that hasn't had this beer yet, make sure you get some molasses cookies or something like that. That would be amazing. Yeah. And you know, this beer as it's warming up a little bit in the middle, it's getting a little bit almost like, you know, when they tar the roads, there's that slightly burnt, tarry quality that I'm getting a little bit in the flavor here. But it's not super off-putting, like I said, I think it's a bit of the dryness with the licorice and anise doing that. But I'm not like, oh, this sucks. You know, this is actually pretty good. It does need more body. Like it absolutely needs more body. It just needs a bigger middle. Absolutely. I mean, it starts out really nice and the finish is pretty good. Like I like the licorice at the end. It's like when you stretch out a piece of gum or putty, the two ends that you're holding are big and thick, but in the middle it starts to get really, really fit. That's a perfect way to describe that. You guys wanna move on? Sure. We just kind of knock that out of the park, didn't we? Yeah, I mean, pretty much all that needs to be said about this one. There's not that much to this beer. I mean, it's good, but it's missing some things that would make it better and it's not very complex. It's worth trying. It is worth trying though. And I was reading to you that they made more of this one than they did of the Iron Throne because so many people got upset that they didn't produce enough of the first Game of Thrones beer. So they kind of upped production so that people wouldn't be like, meh, meh, meh, meh, meh. I don't know why people bitch so much. Wow. Well, good for Amigang for making a series of beers that people are really going after. Yeah, I mean, it's just, it's really interesting that they're doing it with this show. And obviously some of the people that watch the show are going to be into beer and some of them aren't. But if they like the show enough, they'll kind of like fanboy out and get it no matter what. Well, you know, well, let's talk about that just a little bit because I remember a lot of beer geeks being kind of disappointed that the first Game of Thrones beer was a blonde, light bodied, really easy to drink blonde. It was actually quite good. I remember really liking that. I did too, but there were a lot of beer geeks that were like, ah, this is just any other blonde. But thinking about the people who are into Game of Thrones, the show, and a lot of them aren't super in a beer, but if they see a Game of Thrones beer, they're gonna be like, fuck yeah, I'm gonna betray you. Yeah, why not, right? It was a super accessible beer. To me, thinking about it that way, this beer is good for that. And the reason I think that is because a lot of people will see this, oh, it's a dark beer. And what dark beer does everybody think of when they're not into beer is Guinness. And this has a lot of similarities to Guinness in the flavor profile. I didn't even think about that while I was drinking it. But yeah, and it's bigger and it's more interesting. Like there's a lot more depth to the flavor, but. It has the same kind of basic notes, dry, rose, chocolate malt. Yeah, grassy hop. I think we need to call this episode Great Head. Yeah, no shit. Oh yeah. Okay, that was the Game of Thrones beer that we just went through. And Mike just poured the Mexican chocolate stout by Copper Kettle out of Denver, Colorado. We picked this one up while we were in Colorado. Yes, it has great head. It fucking does, it's 7% ABV, 50 IBUs. And it's a year round offering available in bottles and on draft. And the description says, "A rich black ale with dark roasted malt flavors bla bla bla bla bla." Okay, so it's blended with bittersweet chocolate, their own blend of three Mexican chili peppers and cinnamon inspired by a 500 year old Aztec recipe for Mexican hot chocolate. And it's won a 2011 gold medal at the Great American Beer Fest for herb and spice category. Hey, I just won that. Yeah, you did. The place that Anastasia is a flavor analyst for. (laughing) You know, that couldn't be more apt. And analyst, Namaste Brewing Company, gold medal for the 2013 in the same category. What's that beer called, by the way? Bitterama. Bitterama. It's really good. I had another one last night. Let's check this beer out. Also completely black. Fucking black. I'm not getting much highlights out of it. Get a little more really super dark brown in this one. Okay. Then a complete black. And maybe that has to do with the head, but. I think it might be the head because. I mean, the head is a really vibrant chocolate color. Mm-hmm. Oh, it smells good. I want to put my face on it. You should. This smells amazing. This smells amazing. So you get that huge hit of chocolate, but then you also get this blast of cinnamon. Yeah, and unrefined sugar. Yeah. You definitely get some of those chili peppers in there as well. There's something, I don't want to call it vegetal, but I guess that's probably an okay term for that. Yeah, I get a little. Like a little vegetal, not necessarily an off flavor, but. Right. No, it's actually nice the way it is. 'Cause oftentimes what bell pepper is, what, DMS? Yeah, DMS is like bell pepper and cream corn. And you know, where I work right downstairs is a bookstore. And at that bookstore, there's a little coffee shop. And they sell these cookies sometimes that are Mexican Aztec chocolate cookies. Oh, awesome. This smells exactly like that. It's kind of amazing to me because usually in a beer like this with the similar spice profile like Hunapus from Cigar City, or you know, some of the other ones, mole from Belgium loves the faith series. They take on the cinnamon and the chocolate and those unrefined sugars, but this one has got something like baked chocolate cookie also. Like there's a baked brownie or an overdone, you know, the outer crust of a brownie. I'm getting some of that in here too. And it's really nice. It's like cooked sugar. Yeah. I can't stop smelling this. I don't know. I think that vegetable note is turning me off like every third sniff. Okay. Like all sniff and all the stuff. Like, oh yeah, this is nice. I'll still forget it. I'm like, but then there's that. It hits me in a weird, weird way. You know, as somebody who really loves the smell of chili husks, I love the way this smells. My grandmother used to have these poblano pepper wreaths that she'd make and dry out the peppers at home. There was a lot of this kind of aroma coming off of those chilies. And it just takes me back there. Oh wow. Huge spice note on that. Ooh. Yeah, that's got a bit of a burn right there. That's nice. It tastes like Mexican chocolate brownies straight up. With cayenne pepper baked into it or some kind of really. Right, like a spicy. Yeah, yeah, but there's also like a roasting as to that spice, right? To that dry chili pepper. I used to have a pepper garden and I would dry out all the peppers that I had because I'd just make so many of them that I wouldn't be able to eat them fresh. Right. And I used the chili peppers and then that makes it easier to crush up into powder. I'm totally getting that note here where there is like a toastiness to that spice. Yeah, and it makes it almost a little more wood-like. A little bit more woody and earthy. Like the earthiness of this is fucking fantastic. But yeah, whoever said, what did you say? Like brownies or something just now? Like Mexican chocolate brownies. Yeah. I said brownies because it has that rose and it has that chewiness. Yeah, that fucking nails it, I think. I love how much cinnamon there is here. Next to how much chocolate there is here, that really rich earthy chocolate and how much spice there is to back it up. 'Cause it's pretty substantial amount of heat that I'm getting off of this. So the way that this rides across my palate, you get that chocolate note, that's the first thing that I'm able to detect. Chocolate fudge. And then on the periphery of the mouth is where I'm getting the cinnamon note. Yeah, that kind of builds in and off of that chocolate. Right. Just straight down the center of my tongue, down the back of my throat is all of that chili pepper. Skid mark, chili pepper, skid mark. That's what I think of. Yeah, and it starts to build. And as the beer finishes and you take the swallow, that heat just stays in your mouth and it builds just a little bit. And then it kind of backs off. And it's awesome. This is delicious. Yeah, I wish I bought another one. Well, we do have another bottle that's downstairs. Mike showed up with a bottle of this, not knowing we were gonna have it on the show. And he's like, we're gonna drink this. And I was like, yeah, that's on the show. He's like, oh my God. It's sort of a bitch. I actually, I still, I can't smell it while I drink it. I think it's the way that I inhale that smell and it seriously makes it hard for me to breathe. I was gonna say the, the vegetable note, I'm not really picking up in the flavor. Not at all. It's strange how that's showing up in the nose though. There's definitely a contrast that's there. Well, the only sort of vegetable note that I get in the flavor is that chili pepper husk, right? That little roasty chili pepper. But that's really the only thing that I consider vegetal in the flavor. Everything else is just really rich, slightly overcooked brownies with all that cinnamon and unrefined sugar and chilies and that's so good. The spice kick on this is substantial. I've had some chili beers before that weren't nearly this powerful. This is really, really good. I love it. I do too. Really invigorating. It's not as spicy as Ghostface Killa from. Alone? No. Not Twisted Pine. Twisted Pine. Twisted Pine. It's not that bad. It's definitely not anywhere near like Ghost Scorpion or anything like that from Elevator, but more of a kick than something like Billy's Chili's. But it also has that really rich, earthy chocolate to ease it in, to lube your mouth for the pepper dick. (laughing) The pepper dick. Wow. I'm just nailing it with the, you're nailing something. Yeah, y'all. This beer. Man, I could drink the fuck out of this. I really wish I had more of this. I love this. It's one of the better chili chocolate beers that I've had in a long time. I wanna make brownies that taste like this. I love chocolate and cinnamon together. Me too. And there's a couple of other beers that come to mind that do that really, really well. On a poo? Cigarsity. Yeah. I can't think of any other ones. (laughing) Well, I mentioned that when I mentioned the mole. Oh yeah, that's right. Yeah, that's right. Was it a moly stout? It was a mole beer that-- New Belgium bowl. Yeah, Scott did another mole one. That I haven't had, I don't think. I've heard it was good. This is just brilliant. I love this beer. If any of you guys get the chance to find a bottle of this or to buy a bottle, it's probably pretty readily available in the stores right now. Do it. I don't know if people who are really sensitive to heat, to capsaicin heat would be into this because it is pretty-- I don't think they would. I don't think they would either. Okay. If you're not a fan of capsaicin, if you're not a fan of spicy things, I would say avoid this. Okay. I love spicy shit. I will drink the shit out of this. Actually, the three of us love spicy shit. Yeah. Pretty boldly. But I mean-- It's no fun to eat unless it's a struggle. Exactly. Yeah, I mean, I love really spicy things. What I can feel, the spice kind of lingering. The back of my lip, kind of at the roof of my mouth, like on my tongue. I'm licking my lips and my lips are getting a little spice on them. The heat, yeah. Yeah. So I definitely don't think that people who are sensitive to spice would like this at all. Okay. For me, I really love the way-- My mouth feels like I've drank something really awesome. You just had something in your mouth that was amazing. And I guess I did. I really like how the mouth feel is something tangible. You can feel this beer. And it makes for a really interesting drinking experience. And it's kind of interesting that you say that because it's not really a thick, heavy mouth feel beer. I mean, it's kind of on the upper end of medium, I think, or on the low end of full. Yeah. But the chili pepper really enhances all that and tingles all the inside of your mouth and it's a fucking awesome beer. You guys want to move on to the next one? No. [LAUGHS] Sorry, I don't think we have enough glassware. No, we do. And that was Mexican chocolate stout. The next beer-- oh, fucking so good. Oh, I'm so excited for this next one. Oh, there's next one I really like, too. This is Alaskan Smoked Porter from Alaskan Brewing Company, Juneau, Alaska. This is 6.5% ABV, 45 IBUs. And it's a seasonal November release available in bottles and on draft. Known as a rock beer-- or roush beer. Heard Germans call it rock beer. Known as a rock beer in Germany, smoked flavored beers were virtually unknown to the US until Alaskan Smoked Porter was developed in 1988. Introduced in 1988, Alaskan Smoked Porter has been credited with helping inspire an American revival of smoked beers. Alaskan Smoked Porter is one of the most award-winning beers in the history of the GABF and a perennial winner at the World Beer Cup. So this means this is what, about a year old now? Yeah, it's from 2012. Yes. Says they're right on the label? Yep. So from what I understand, Alaskan takes their malt to a salmon smokery. That's where they actually do all the malt smoking. Oh, cool. So some of them, I think it picks up salmon notes in certain years. Some of them, I would describe almost like salmon candy or like smoked salmon candy. I'm taking this beer out in the light. I'm getting, it's really dark brown with a slight radish highlight. Minimal head, not bad. No, the head's actually pretty nice. It's kind of a yellowy tan. It's chicken around, that's for sure. It smells like a smoke. It smells like chocolate, dusty smoke. Yeah, I'm not sure what kind of smoke that smells like, but it smells like smoked salmon. I was gonna say, yeah, now that you said that, I can't get it out of my head. You know, it kind of does. There's a savory quality to it, and it's more of a moist smoke as opposed to like a dry smoke. Yeah, like a salmon jerky. Sure, yeah, perfect. Said moist. Well, to me, Mesquite comes off very dry. Okay. And this is definitely not that. Yeah, this is a little bit different from that. And there is a chocolate note, but it's kind of weird because it's dry for chocolate, if that makes any sense. Like the chocolate part that I'm tasting here is almost like it's chocolate that's lost all of the oils in it. It's cocoa powder is what I'm getting kind of. It's got a nice little sweetness in the nose too. I like that. Yeah, the smoke isn't really overboard for me, which is good in the nose, but I'm gonna taste this and see what this is like. Yeah, I'm going in. I apologize for any noises I might make. I love this beer. That's really good. Sometimes smoked beers can come across really phenolic. This one does a really good job raining that in. There's a smoked quality that's here, but some of them can kind of be band-aidy in a way. This doesn't come across that at all. Yeah, this kind of reminds me of drinking a really rich hot chocolate out by a campfire. I mean, there's something to that. And I gotta say, despite it being 6.5% alcohol, this is one of my favorite beers to age. It really goes through a crazy evolution. You'll come back and revisit it and certain vintages, they're all unique and certain flavors will fall off and other ones will come in for each year, but it's always neat to go and have one of these beers, six months out, 12 months out. This is a case worthy beer, I would say, and it's really worth going and checking out once every six months just to see where it's at. Now, I think that the smoke here is very, very manageable and pretty light, and I agree. It does a really good job of elevating all the dark chocolatey and roasty malts to just a more interesting place. It doesn't really blow your palate over with smoke, but I know Anastasia's really sensitive to smoke, so what do you think of this? I'm trying to process, too. Yeah. I still have a little bit of spice left in my mouth from the previous beer. I know, it's still, yeah, that Mexican chocolate was a palate rucker, but-- But these two kind of go together. Yeah, agreed. There's something that's very velvety about this one. Yes. I really enjoy the mouth feel on this one. This one's really good. It's also very woody, yeah. I think that makes it more tolerable for me because I don't like smoked beers or smoky beers, but I think this one being a year old and this one having woody, like smokiness to it, doesn't offend me quite as much. But I think part of that also is because it is not hugely smoked. Right, it's just enough to where, hey, I can kind of get some smoke out of here and it's adding a richness to all these dark, you know, and sometimes a little bit savory flavors. I definitely want to drink it when it's cold outside. Yeah, as it's riding across my tongue, dark molds, definitely some chocolate notes. The smoke comes across, it's a new mommy flavor. Yeah. It is how it's coming across to me. It, for me, is kind of like the outer bark of a brisket. Yeah, yeah, at a really good barbecue place. This should be one of those beers that they serve at the barbecue joints around town. I really wish that someplace would stock up and just serve this 'cause I would drink the shit out of this with some barbecue. Oh, yeah. It's 6.5% alcohol, medium bodied. It's not gonna overpower anything that you're tasting. It's not gonna get you wasted. Right. I mean, you might get barbecue wasted. Yeah, barbecue wasted is a thing. Did you eat enough meat? But it's not heavy like an imperial stout so it's not gonna fill you up. It's just gonna be one of those things that I think complements the food. Yeah, it's very rich and substantial but it's easy drinking and it's not weighing on me. It's fucking awesome. I love this beer. I wanna eat it with brownies. Yeah, that'd be really good too. I was really happy when they started distributing that here. Yeah. I've got a couple of bottles of 12. I think between the people that we know, I think we have a vertical of this going back to 2004, 2003. I've got a bottle of '06. I know Bill's got some earlier ones than that. Geez. I think Harvey's got an '04 or an '05. One of us should cook some meat and we'll do a vertical of that. Nice. That'd be awesome. I'll make the brownies. Fuck you. Oh yeah. Meat brownie. Oh man, we gotta do this shit. Yes. And we'll be right back. What, you gonna take a break? No, we're gonna do it right now. Oh. (laughing) Well, we should just take a break. Might as well. Yeah, I think we nailed this one. Yeah, this is fucking great. I don't know if I like it more than the Mexican chocolate set. Not me. But it's pretty awesome. This is probably the most well crafted. Twilers! (laughing) I have to bear that I've ever had never. Damn, Michael. Fucking exploiting the fact that my voice isn't 100% yet. Maybe I never will be. No, don't say that. I miss being able to yell at Mike. Don't need to yell at him for you. Just yell. Yeah, yell at him. Hey, put it in your mouth, bitch! (laughing) Yeah, that's exactly-- Michael! Michael! Put it in your mouth, Michael. (laughing) God, it's so much hotter when you say it. (upbeat music) ♪ I'm waiting for my man ♪ ♪ $26 in my hand ♪ ♪ The two legs in turn ♪ ♪ One, two, five ♪ ♪ You're sick and dirty, more ♪ ♪ Didn't you lie ♪ ♪ I'm waiting for my man ♪ You know, I'm really glad that we haven't gotten any fucking kids ringing the doorbell. - Yeah, no shit. - Halloween night. - Yeah. - You know, when I was a kid, Halloween went to midnight or one in the morning and you would just go out and cause all sorts of fucking trouble and kids were trick-a-treaty until fucking 1 a.m. - It's 'cause he was-- - All kinds of shenanigans. - And Mexico. - That's a good point, both the y'alls. But nowadays, it's over at fucking Sundown. I don't know what the hell's going on with these kids these days. - I don't wanna get napped. - Like, get raped? - I guess. - Everybody's afraid of everything. - They get raped by an apple with a fucking razor blade in it. (laughing) - That sounds awful. - I know. Good thing that never, ever happened. That's a fucking urban legend. There was never apples with fucking razor blades or pins in them. - I'm totally gonna fucking do that this time though. This is the next year. This is actually validate the urban legend. - Yeah, that's happening. - Mike is a dream maker. The next beer that we're gonna be drinking, Mike just opened up. It's suede from Stone Brewing Company Escondido, California. It's 9.6% ABV and it's a one-time release available in bottles. I'm gonna read through the description here. When Parisian Stone Brewmaster Mitch Steele decided to collaborate, it was essential that they tap a special individual to complete their triad of fermentation domination. And they found just that in Tanya Cornette, the brewmaster at Bend, Oregon's 10-barrel brewing company. So this is a collaboration. Together they decided on a sturdy yet velvety base of Imperial Porter and developed the plan to celebrate the bounty of the Envrons in which it was produced by harvesting avocado honey, Jasmine and Candola flowers, Candola, Candola flowers, some from our very own stone forms and infusing them into the beer to create something complex and uniquely Southern Californian. Consider it craft cross-pollination at its finest. - Right on, that's a big words. Hard to pronounce words. - So the head is inconsistent on this one. It seems like these two glasses might have been clean and that one's-- - Yeah, my glass probably has some of my Mexican spit in it. - Yeah. - It usually makes everything else foam up. But yeah, this kind of looks like a hazy Coca-Cola and it's more dense than that. - Sure, this one is the first beer that I've seen tonight that you can actually see highlights and see through the sides of the glass, the head that's on top of the beer. - Yeah. - Just a little though, not a lot. - Right, hmm, okay. - It does not smell like 9.6. - No, I barely get any alcohol in this. But I do get some Tootsie Roll chocolate. - Yeah, there's something a little Tootsie Roll quality but then there's flowers. - Yeah, I don't know, I mean I keep on thinking about one of those chocolate Tootsie Roll Pops. It's got that sugary outside-- - Oh, the chewy chocolatey middle. - Yeah, the red one. - Oh, I know, I was thinking about the one that was just chocolate candy on the outside and chocolate chewy on the inside. But yeah, I could see the red one also. This smells a little red. - Wow. - I'm descriptive, I get cherry. - Yeah, there's a little bit of that. Smells pretty nice actually. - Yeah. - Smells like one of those gel bars of soap. Not soapy though, it just smells like a really-- - Like one of those glycerin stuff. - Gensley perfume, yeah, maybe. - Okay, I don't know what you're talking about. - It's a really kind of florally perfumey, a little bit of artificial-ness. - Those ones that are transparent? - Yeah, yeah, maybe have like the flowers suspended in them. - Okay. - You know what I'm talking about? - Yeah, yeah, yeah, that's all kind of in there with the chocolatey stuff. - Yeah, yeah, yeah, yeah. - I like the way this smells quite a bit. I'm really excited that there's not any alcohol in the nose. It's just all these really awesome candy like chocolate and flour notes, which is really strange again for it being 9.6 as Anastasia pointed out. - Candy lavender maybe? - Sure, it's probably Jasmine. - Mm, okay. - Oh, that's pretty damn good. That is smooth, mm-hmm. - That is deceptive. - I know, mm-hmm. - Candy flowers. - Candy flowers and chocolate. - It's like fucking Valentine's Day. - The only booze that I'm getting is when I'm inhaling through my mouth. It's more of a sensation than I'm picking up in the back of my throat. - Yeah, and it's toward the end too. Like it picks up at the very end of the beer, like I get more alcohol then. But wow, that's incredibly smooth. So yeah, it's chocolate and flowers. And there's something like molasses also. Molasses or some kind of really dark, not really maple syrup, but almond skin. You fucking nail that, yeah. - This is very interesting. It's like a little too big to be a standard porter, a little too small to just be a standard stout. It's like kind of riding this midline. - It doesn't come off like a Baltic porter either. - No. - It's more velvety than that. Like it's, this is fucking interesting. This is really good. - It is. - And I had a taste of this at the JBF. And it was a small sip. I barely remember tasting it 'cause I was probably kind of drunk. - Drunk. - Really drunk? - I remember it coming off as being hotter, like more alcoholic than what I'm tasting right now. I like the level of alcohol here. It's really adding another layer of awesomeness to this beer. - It really is. - But as far as flavor's concerned, it's kind of light on the flavor compared to the other beers that we've had tonight. There's not a whole lot beating you over the head with anything. But there is like this really nice little chocolate that comes in and a little bit of cherry, some flowers. It's pretty delicate. All things considered. - Mm-hmm. - This is a very strange one. - It is. - This has got probably the most subdued flavor of any of the beers that we've had tonight. - Yeah. - It's really nice. There's a subtlety that's going on here that is beautiful. It's not necessarily understated or. - It's very steady-handed. - Right. - Yeah, exactly. I'm digging the shit out of this one. This is really good. - Yeah, I just got a note of Earl Grey tea or-- - Okay. - You know, there's a slight tea quality. And I think that almond skin thing that you said just a bit ago really apt. Like I think that that works very well for some of the flavors I get here. - To me, that's where the bitterness is coming in. - Yeah. - It's very similar to like nut skin, I guess. - Nut skin. (both laughing) - I was gonna let it go. I was gonna let it go, but you fuckers. - It took me a second. (both laughing) - Okay, so it's like those, for some reason I'm really bad at describing things that I eat that are weird and obscure, which helps nobody, but it's like-- - Nut skin. (both laughing) - I'm kidding, so good. - Now you two of both have had nut skin, so it's cool. - Yeah, just our own. - Okay, so they're almost like petaphors, but they're not quite that thick and crumbly, but they're like Earl Grey with usually candy lavender. - Okay. - They're really tiny, square-like truffles, but not truffles. - Okay, I get what you're talking about. - And that's like a little bit of that in the beer. - I don't think I ever had that. Thanks for warming this up, by the way. - Anytime, guys. - Yeah, just put it right in your keister. - Yeah, wait, what? - Yeah, that means butt. So this beer, your prison wallet. - Yeah, prison wallet. So I don't know, there's something in here also that reminds me a little bit of Irish whiskey, or something like that. - That's probably what I added to it. - Yeah, this is from the butt, but no. - It's kind of bush milsy, for some reason. I don't know why that keeps coming to me every time I taste it, but there's something in there that's reminding me of an Irish whiskey. - You know, I'm totally getting you on that. If you strip away all of the hot booze from an Irish whiskey, there's the parts that are left over are totally what I'm getting here. There's a caramel quality to this? - Yeah, it's real slight, but it's-- - Exactly, but it's that same caramel, slight vanilla twinge that you get in an Irish whiskey. - Yeah, I'm really liking this. - Yeah, I'm glad that we have a bottle of it, 'cause I also had it at the gub of-- - The gub of-- - And just wasted and every other thing before, during and after. - Yeah. - So it's just too much to handle sometimes. - So many beers that I don't remember drinking over there. - Yeah. - I was like, I know I have that, and I don't remember nothing about it. - Mm, beer. - Yes. - Naps. - What, no naps. - I'm so, I'm crashing, my sugar high is just, I'm crashing real hard, guys. - Oh gosh, crass, that was real fast. It seems like there are collaborations that are getting stronger and stronger. I mean, that wootsed out, and the dayman, and this, and all really good beers, that dayman. Dayman was fucking stupendous. They need to do that again. - As soon as you said dayman, I picked up a hint of bitterness, because I didn't get to try it, oh. - Oh, did you not try it? - Oh, no, I didn't. - God damn it, that's so good. - That's so good. - I've been sending them an email a day telling them to re-brew that, no. - Hey, Steve Gonzalez. - Yeah, make it work, Steve. - Yeah, dude. - I know you're listening. - Dayman, do it, do it, do it, do it, do it, do it. It was worth paying the $25 for it at EasyTiger. - That's what-- - After the fact, yeah. - I mean, I only had it the one time that we had it on the show, and I only got like six ounces of it, or five ounces of it. I'm so sad that that's how I got the drink. - And that one waiter was such a chode, wouldn't let me buy it and take it home with me or anything, yeah, I know. - Chode. - I love the word chode, we gotta bring back the 90s. - Chode. - Yeah, yeah, chode. - Whatever, as if. - Let's move out of the final beer. - Let's do it. - That was suede by Stone Brewing Company, and the last beer is Big Bad Baptist from Epic Brewing Company, Salt Lake City, Utah, batch number 14, which means it was brewed on June 21st, 2013, package September 8th, 2013. So this is a new bottle, and it's malted with Mutton's Marisader malt, Breeze 2, or Brewer malt, Crystal Mutton's Wierman light Munich malt, T1, two-row chocolate malt, two-row black malt, and roasted barley. Crackenstein coffee is added to this thing, black satin coffee, and coconips. And it's hopped with Nugget, Chinook, and Cascade, and this is 12.1% ABV, and it's brewed in Denver. - Oh, this one was actually brewed in Denver. - Yeah, yeah, they just opened up their production brewery in Denver. - Oh, no kidding, okay. - And the description says, one big bad imperial stat with coconips and coffee beans, each season's release uses a different dark roasted coffee paired with hard cheeses and dark chocolate desserts. Sounds like it's speaking my language. - So does that mean I'm gonna double-doss since we're drinking really big heavy beers with coffee and I had so much candy? - Yeah. - Yeah. - I feel it, guys, I'm crashing again. - Don't crash. So this is inky black texture. - Yeah, with just the slightest reddish brown highlight on the edge. - Nice creamy head. - Yeah, and it's really dark, too. - It's the thinnest of the heads we've had. - It's like Hershey's chocolate milk, maybe a shade darker than that, the head is. And it smells so fucking good. - Oh, my God. - It smells like coffee and I'm not gonna sleep tonight. - Yeah, it's just thick coffee. Thick milky mocha coffee, yeah. - Freshly roasted beans, too. - Oh, man. - You know, this is one of those beers that I've had that's, I've had some bottles that are old and I've had some that are fresh. This is the best smelling one that I've ever come across. - Okay, I could say this with confidence. This is one of the best smelling coffee beers I've ever smelled. - Oh, yeah. - This is without a doubt. - If every cup of coffee smelled as good as this beer, I would drink coffee all day. - Yeah. - Don't you already? - I mean, yeah. - I mean, having not tasted this particular batch yet, I'd be really afraid to age this beer because I wouldn't wanna lose that coffee note that's in the nose. - Yeah, and the coffee is like this roasty, really rich and milky and slightly citric quality to the coffee. And there's a bit of a chocolate note there and a nice minerality and Mike is about to come. So I'll let you know. - I got a little bit of macadamia in it. - Yeah. - Mm-hmm, go ahead, Mike. Oh, I tasted it. - Okay. - It's so fucking good. - And you totally nailed it with that macadamia nut note. You absolutely nailed it. - Oh my God. - That is so present in the, in the finish. Wow. - That's fucking outstanding. - That's outstanding. So huge, beautiful roasted coffee notes fudge. There's tons of fudge, just rich, rich chocolate. But then you get that macadamia nut note at the very end. Coconuts come through. - Yeah. - That's fantastic. - Amazing. - I wanna make sweet, sweet, sweet, sweet, sweet, rough love to it. - Can I get sloppy second? She's not sharing that beer with you. - Oh, vomit it back into your mouth. - You know, so-- - You're gonna baby burn it to me? - Goddamn it. There's a little bit of, I don't know, you said macadamia nut, but there's a bit of a hazelnut thing going on. - Yeah, like a, just a little biscotti. - Yeah. - Like a chocolate hazelnut biscotti. This is like the morning, you know, like a baked good with a cup of coffee. - So, a few episodes ago, we were talking about breakfast beers. This, this, this, this, this, this, this. - Perfect, perfect breakfast beer. - Oh yeah. - Oh man, if you drink an entire bottle of this for breakfast, you're gonna have a fucking great day. - Yeah. - There's a speedball right there. (laughing) - It's like a really nice medium roast cold brew, which is fucking cool. And like I said, the coffee, it's really milky. Like there's a lot of a milky lactosey thing going on there. - Perfect. There's no crudity at all, at all. And there's a slight citric note to the coffee that is very, very cool. And I don't know if that's coming from the coffee or from the hops. - I really wanna try this coffee. - I will say that there's definitely a femoral candied orange note. That's the, the citrus note that I'm getting to this. - Yeah, but, but again, I don't know if that's coming from the coffee or from like, you know, the hops. - The hops, the cascade. - That could absolutely be the cascade hop. - Oh man, oh man, oh man. - You know what's really funny is I barely get any of the wood from the whiskey barrel, but I do get some of the whiskey quality. Like that-- - Like an Irish coffee. - Yeah, exactly. - It's the only kind of coffee I know. - You know, I was just thinking that ranking wise, I was like, "Oh, how am I gonna do this?" - I'm not even, I'm not talking about this. I mean, I just nailed it with the rankings actually. - Yeah, this is-- - Man, this is gonna be tough. And then I looked at it and I was like, "Wait, nope, I forgot this, yeah." But man, this beer's so fucking good. The cocoa nibs is what lasts the longest or that's the last flavor that remains on my tongue. - Yeah. - And I'm sitting here. - And I'm glad that they did cocoa nibs instead of chocolate because it lets the coffee do its own thing or just imparting a touch about woody chocolate and a little bit of that bitterness, that coconut bitterness. - Yeah, that's what I'm just gonna say. I like that this coffee beer isn't very bitter and accurate, like Mike was saying, but those nibs really perk it up a little bit. - Yeah, I like perky nibs. - Me too. - Yes, who doesn't? - Lots of people. - Yeah, nobody I want to associate with. (laughing) - I also still have some of this Mexican chocolate stout in this other glass. - Yeah. - I wanna see what I still think of this because I'm gonna rank these in a bit. - That's gonna ruin your palate, man. - Okay, I know my rankings. This is, I know my rankings. - Okay. - Man, fucking epic, dude. Big bad Baptist. So we did that epic show. - Right. - We had a lot of old IPAs, but that imperial stout was phenomenal. We kept on talking about how we wish we had a big bad Baptist show. - Yeah, I initially thought that we had done a big bad Baptist before we started the show. - It was just, didn't we do that already? - It was a regular imperial stout. - Right, it was a regular imperial stout. - Which was fantastic. - Yeah, but we were wishing for this one. - And this is, yeah. - I mean, it delivers. - Would have blown everything out of the water for like two shows prior and two shows after. - I'm so glad that I got two bottles of this. - Oh. - So happy. - I did two and I just opened one, you fucks. - Yep. - You better share that. What are those with us? - That's fine. I can totally do that. And we still have that other Mexican chocolate. - I'm pretty sure I have one too. - Oh my God, let's do all this shit together. Do you guys want a rank? - Yes. - Yeah, but I'm sweating. - Yeah, okay. - I'll go sweat. - I'll go first. Okay, is that good? Cool. But my number five beer, and by no means was this a bad beer at all, but the Game of Thrones take the black stout. That was my bottom for this show. I mean, usually I am a bottom, but. - So would you say this Game of Thrones didn't take the black? - No, no, I didn't take the black. Or the brown. What it did was it disappointed me a little bit in that it's not really a beer catering toward beer geeks. And that's fine. I don't need a beer to do that to make me happy. This beer had a lot of really good flavors, or a few really good flavors. Nothing offensive about it. It was a pretty good stout. But I kind of want more out of my stout. So I want a little bit more dimension, more interest. It seems like they made this beer for people who might be fans of Game of Thrones. And want something that is more complex than a Guinness. For those people, fantastic. This will probably be one of the best beers they've ever had. If they like Guinness, this will blow their brains out of their heads. For me, I've had a lot of bitter beers. Like I said, not that this is a bad beer, actually really good beer, but I'm kind of bored with it. My number four beer was Alaskan smoked porter. That beer was fantastic. This was a year old, and it was super well balanced. The smoke was perfect, a kiss of sweetness. It deserves every metal it's on. Number three was Swade Stone Brewing Company. Fuck, that's a good beer. So steady in its hand on this thing. Like the brewers did a great job of being nuanced and interesting, and making it a complex beer with so few moving parts. And I liked that the alcohol was there in the flavor. Like in the nose, I didn't get any of it. But in the flavor, it was there as something that just elevated all the flavors of that beer. It's really tough to do to use alcohol to boost the flavors. Yeah, I know. That's something that's pretty uncommon. And this is a fucking well done beer. Super well done, masterful, loved it. Number two for me was that Mexican chocolate stout. And that I thought was gonna be my number one, 'cause holy shit, is that a damn good beer. I still have some left in my glass, and I've been sipping it and nursing it, and it's still fantastic. But big, bad, bad taste, epic. That came and blew everything out of the fucking water. It is a whole level higher than even the number two beer here. There could be like two or three good beers underneath this that could beat Mexican chocolate stout, and that just would still cream that one. So well done with the coffee, not a slight bit of a crinity, none of that. It's perfect coffee beer. And I recommend anybody who likes coffee or beer, or both, especially both, to go out and get a bottle of this, because holy shit, it'll blow your mind. Delicious. Drink it fresh. I think the drink it fresh. Who's next? I'll do it. Go for it, Mikey. Mikey. I can call him whatever I want. All right. All five of the beers that we had tonight were pretty damn good. Yeah. My number five, which wasn't quite as good as the top four, was take the black stout. I think that my problem with it is exactly like what you were saying. This isn't something that caters to us, the beer geeks. I still think it's tasty, and it's damn accessible for anybody who's not used to drinking stout. It was just interesting enough, I think, for the audience that they're probably going for, which is somebody that's, oh, Game of Thrones, I drink beer, I'm gonna buy this, 'cause I like those two things. So good in its own right, just not something that I'm gonna be searching out again. I still enjoy having it, but I'm not gonna search this one out again. My number four was the Mexican chocolate stout. What? Yeah. Goddamn it. I'm surprised too. I thought that this was a really good beer. However, I felt like the spice note was a bit out of whack, and that makes it fairly inaccessible for, I think, a wider audience. I think if they toned down the spice note, it wouldn't take away from the rest of the beer. I think it would just make it easier to down. That said, I love the flavors that were going on here. I love the fudge, the cinnamon notes. Just after a while, I really felt like it was taxing on my palate, which I don't think is necessary. It was good. I still love to drink it, and I've got another bottle, and I'm gonna covet that shit. But in the grand scheme of things, I still think that the other beers that come after it were more masterfully crafted, and that's really where it came down to it for me. That's totally acceptable for a pussy. God. (laughing) My number three was the Alaskan smoked porter, especially for a smoked beer. It's so even keeled, balanced and beautiful. The chocolate qualities mixed with the smoke, mixed with that kind of salmon candy-ish thing that it has going on. I love this beer, and this beer is amazing to age. If you can get this, buy a bottle or two, forget about 'em for about a year. - Yeah. - My number two was the suede. I really thought that things weren't gonna get much better than the Alaskan smoked porter tonight, but the suede came in and really swept me away, really. So smooth. And I could barely detect the 9.6% alcohol that was going on there unless I was exhaling. Didn't show up in the nose, which is crazy. How do you scale something back like that and keep it that smooth at that alcohol level? - Well, as it warmed up, I got more of the alcohol, but it just elevated there even more. Fantastic beer, a really wonderful collaboration beer from Stone. My number one is the Big Bad Baptist, holy shit. This beer is so good. This is not one that I would age. This is one that if you can find it now, buy a bottle, drink it now. I don't want anybody to lose the coffee notes that are going on here because that's what makes this. I love coffee beers. I've had a ton of 'em. I think this is one of the best ones that I've come across. It just captures the coffee so perfectly. There's no acritity, bitterness or anything like that from the actual coffee roast in a bad way. There's a bit of bitterness that's there, but it just comes across so perfectly and so smoothly. And I'm gonna be up for hours to make this fucking beer. - Well, you know, we actually bought this from the batch that came out while we were in Colorado. I mean, this bottle was released I think the day before I bought it. So this is the latest release, I believe. If any of you guys get epic beers in your area, the batch that's out right now is the one that we had. And it's awesome. - Batch 14. Get it, get it, get it. So good. - Totally get it. That's my rankings. - Thanks, Mike. - Yep. - And Stasia. - To hear how Stasia's rankings, please rewind to go to John's rankings. - Really? - Yeah. - We have the same rankings. - I think this is the second time recently that we've agreed on anything. - It hasn't happened very frequently. - No, it doesn't. Go. - Number six, I mean, actually my number six beer is gonna be the candy that we had tonight. Fuck you, candy. - Delicious. - So much candy. - I'm sugar. - Yeah. - I can't even read my own handwriting. Number five, take the black style from the Game of Thrones Oma Gang series. Yeah, whatever. - Okay. - Gotta see how I feel about it. It was cold, it warmed up, it got weird. - It did, didn't it? - It's not a bad beer. It's just, I don't know, it doesn't really hold up to the rest of these beers. It should hang its head in shame and shouldn't even be sitting on that goddamn throne. - Proof. - Number four, Alaskan Smoked Porter. You know, it's a smoked beer, which I don't really like. Liked it more than number five, but it was mild enough in smoke that I could probably drink four, maybe six ounces of it, not start to feel all camp-fired in my mouth. - Right. - Number three is the Suede from Stone. I like it, it's interesting, complex, keeps your guests in going, huh? - Huh? - Right, right, yeah. I thought that was really interesting about that. It was complex, but all the movements it was making were very, very small. - Yeah. - You know, cool beer. - It's like a scared ballet or something. - Yeah. - I liked it 'cause it was mainly interesting. I guess because it was all so good. - Whatever. - It was also very good. - For number two, like John, I was surprised at the Mexican chocolate stout. I fell in love with that beer when I first put it in my mouth. I thought that we were gonna be together forever. It was gonna be my number one, blah, blah, blah. I wanna brownies eat with them, bake brownies with the beer. Sentences are really hard for me right now. - I mean, I know how candy works. - Sugar, yeah. - So much candy. - Oh, yeah, so much candy. My number one, which does take the phone, is the Big Bad Baptist. - Holy shit, right? - Right, coffee, chocolate, coffee, coffee, coffee, coffee, coffee, coffee, coffee. Chocolate. Other things. - And then a bunch of coffee. - Yeah. - And then, chocolate and then other things. - So I guess a big thing for me that separated the Mexican chocolate stout from the Big Bad Baptist was the Mexican chocolate stout had that vegetal nose that was making it hard for me to breathe. - Sure. - I went back to it after I tried the Big Bad Baptist and the smell is kind of when knocked it down a peg. The end. - What a great way to end too. That Big Bad Baptist is just brilliant. - Yeah, thanks for keeping, I was hoping to sleep tonight. - Sorry. - Yeah, I'm sorry. - I figure with the amount of goddamn coffee coursing through your system at any given moment, you can handle this. - I think it's a real Irish coffee here. - How's that bourbon? No, that's a terrible idea. - Sounds amazing. - Okay, we'll talk about it. Thank you guys for listening. You guys have been amazing and thank everybody who came out to our live show. That was fucking awesome. - So much fun. And you know, somebody on the internet, you know, somebody on Facebook page said, oh, I thought you guys were doing a live show over the internet, like a live stream. I think we're going to do that soon. I think that's a good idea. - Okay. - I want to do something where a lot of our listeners can just watch us record a show or we could do something interactive with people out there, so. - Can I keep my clothes on? - No, I mean, we want people to stick around. I think that'll be fun. - Sure. - So we'll work on something and we'll announce it on our Facebook page, facebook.com/theberests. - But I can't thank JT Brandy and the rest of the craft pride crew. - Oh, craft pride was so great. - It was awesome. And I'd love to do it again. - I want to do it again, but outdoors next time because their patio is so fucking killer. - Hopefully when it's colder and not raining. - Yeah, less rainy. That would be so helpful. - Less rainy on rainy street. - Yeah, oh, it was on rainy street. Yeah, Austin, Texas, R-A-I-N-E-Y street. Very different from actually raining. But thanks for your insight, Anastasia. (laughing) - Candy. - Yeah, thank you guys for being here and fuck you, Grant, for not. - You know what happened? He probably got too sick in the goddamn candy. - By candy, we mean booze because last night, I think he drank more than we did and he chugged them. - No, no, he didn't. - No, I don't think he did. He went home like a responsible adult. - But we did do a thing where I think this just became a thing, where he just chugs a rare beer. - Yeah. - Because last night I gave him a 2005 Sisyphus from Real Ale, which is their barley wine, and he chugged it in front of a fucking live audience. And it was good for being eight years old. It was actually really good. - It was. - But I don't know how Grant feels about that. - You could see a video of it posted somewhere. - Yeah, there's a couple of them actually. - Yeah, we actually posted one of the videos to the Facebook page, like you could check it out there. If you wanna see what we all look like, except for Anastasia, you weren't in the shot. - 'Cause I was fucking taking it. - Oh, that was your shot. - No, it wasn't mine, but I took one. - I've seen three. Oh my God. - Yeah, so Harris, your buddy, he posted, I think the one that I see on the Facebook page, my buddy Tyler. - Harris is actually a little bit internet famous too. He's got a really good relationship blog for geeks called Dr. Nerd Love. It's actually really awesome. - Nice. - Hey, speaking of geeks, y'all should vote for us for the podcast one. - Oh my God, that's already happening, yes. - Voting already started, holy shit, like last week. Fuck, okay, when this comes out voting, would have already been going on for a week. But it hasn't ended yet, so yes, podcastawards.com. We got nominated for another fucking podcast award. - Fuck yeah, thank you. - For the food and drink category 2013. - Fuck you, splendid table. - But we also have Dining Out with Doug and Karen, which is a Nerdist show. - Fuck you, Dining Out. (laughing) - No, no, this is a good show, but you know, we've bothered-- - Fuck you, Dining Out. - I want to win this. - So I need you guys to vote once a day at podcastawards.com. They'll ask you for your name and your email address. Don't worry, they're not gonna fucking spam you. Vote once a day for us under the food and drink category. We would really appreciate it. I'd love to go to Vegas again to accept another award. - I want to go to Vegas just once. - Yeah. - That'd be great. - Mike needs to go to Vegas. - Yeah. - Now he's single. (laughing) - We can get to some cheap too over in Vegas. - That's perfect. - Yeah, very inexpensive tail. And probably some, uh, venereal disease, yeah. - That's great. That's great. I need to rack those up. - You can just go into venereal disease. (laughing) - Hookers and a ballo. - Oh, no, not hookers. All we need is one hooker from Mike. - Are you sure? - We can do plural. - Oh my god, he'd be like cloverfield in a room full of hookers. Just, like, destroy the pussy. (laughing) (growling) - Oh my god. - Spoiler alert, I've never seen the cloverfields. - Okay, so take your top off. (laughing) And then whatever Mike does is how cloverfield would. (laughing) - Ow, stop, that hurts. - You're not even, no. If this was actually happening, you're a terrible actress, first of all. Second of all, if this was actually happening, it would be catastrophic. - Yeah, yeah, yeah. I act like I'm on a show every week. I think I'm a good fucking actress. - You are. - Fuck you, you spun the table. - By the way, I like to do glasses. - Thank you. - Yeah. - So that this audio podcast, people know what they look like. - You know, they'll see you. - They're just black rimed hipster trash and soul with flowers. Did you say black rimed tipster trash? Black rimed hipster trash. - Oh, I think the word tipster is really great for a drunk hipster. (laughing) - I'm the OG tipster. You heard it from Mike. - Oh, speaking of OG tipster, Lou Reed died RPL. - Like three weeks ago. - No, no, no, no. - This is just an awesome fucking Sunday, bitch. - By the time this fucking comes out. - RPL Reed. - That was a big deal. - I love Lou Reed. - That was a big deal for me. - That ruined my Sunday. - Nothing ruined your Sunday. - We played Lou Reed's vinyls all day at work, so. - You played Lou Reed's vinyls all day? Fucking tipster stuff. (laughing) - Good night, everybody. Bottoms up. - Love you guys. - Bottoms down. - Is that it? Is that how we're probably gonna go out on a Lou Reed song? - So we're sweet. Oh, wait, we're not singing yet? - Are you gonna do sweet Jane? - No. - Do you do sweet chainers? - I did just sweet chainers. - Don't play sweet Jane. (jazz music) ♪ Sweet Jane ♪ ♪ Sweet Jane ♪ ♪ Sweet Jane ♪ - For more information on the Beerists Podcast, including show notes and pictures, visit thebeerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. I'm John Rubio. Thanks again for listening. (jazz music) ♪ La la la la la ♪ ♪ La la la la la ♪ ♪ La la la la la ♪ ♪ La la la la ♪ (jazz music) ♪ Oh sweet Jane ♪ ♪ Sweet Jane ♪ (jazz music) - Nate. (audience applauds) - Thank you. (audience applauds) [BLANK_AUDIO]
