The Beerist's episode 83, recorded on October 24th, 2013, another mix 6 from Jordan Miller. So I'm on day 3 of No Cigarettes. Oh shit. And no one has been fucking murdered yet. That we know of. Right. It's still not the end of the day though. You did ask me for your gun keys back. That's right. How convenient that I now have those back in my possession. Why did I do that? I don't know. Someone's going to get murdered. I really hope it's nobody I know. I can think of a few people. Does his name rhyme with Ron Jarvey? I'll kill him. That's fine. It's no one at this table, right? No. No, no, no, no. I'm glad. I'm glad. I'm going crazy. Oh my god. This is fucking terrible. It's okay and everybody else will be okay. I mean, that's how everything works, right? Compensate with extra masturbation. I have been. Is that why your hand is all torn apart? That's why it's always torn apart. Hey, on that note, I'm John Rubio. I don't even know what we do this anymore. I don't know. And I'm Mike Lambert. Hey, Mikey. Yes. And I'm in a stage. I don't forget to lose in the hand, Kelly. Oh man. No, whistle-booger. Whistle-booger, Kelly. Whistle-booger, Kelly. I didn't have a whistle-booger in the last episode because I got a little Easter egg for people to find. And I'm Grant Davis. What's up, Grant? Hey, buddy. Thank you for having us over yesterday. I had no problem. Yeah. Awesome. I wasn't invited. I wasn't invited. Who the fuck? I mean me. I went to his house and he gave me dinner. I feel like I am invited, you both. I feel like you're lying right now. I feel like you didn't do any of that. Thanks a lot for bringing this up, Rubio. I had no problem. Today, we're doing another little mix six from a listener, Jordan Miller. Who's slowly poisoning all of us, and that's why he keeps sending us beer. No, he's a good guy. I don't think he's going to poison us. How long have you met him? Have you looked into his crazy eyes? Yes. Yeah, they both look in different directions, so I had to walk side to side alone. No, I'm kidding. Jordan sent us a nice package of six different beers. Well, actually 12 bottles of six different beers. So my voice still isn't completely back. This is just a couple of days after we recorded the last episode, and I've abused it a little bit at work, but it does sound a little bit better than you do. Better get that fixed because we have a live recording of the beers coming up pretty soon. I know, and it's actually going to have happened by the time this episodes come out. So that's why I'm not really talking about it. But I put it up on a Facebook page. So hopefully people, yeah, yeah, people saw it. And as of you listening to this now, our live episode went well, so I really fucking. Wait, let me also record a different version in case it didn't. It didn't go so well. Like, just start smoking again. Yeah, that's what I was going to say. I'm going to start smoking again. Yeah, and then quit after that. OK, I'll just keep going back and forth. And it's driving myself and fucking sane. How about that? That sounds great. Yes. But, you know, before we get to Jordan's beers, we're going to get to an email or two. And I'm going to have Grant read this because, yeah, the voice still isn't that good. Our first email comes from Aaron from Philly. He says, hey, beerists on the Nebraska Brewing Company episode. But you had a guy named Sean right about the Philly bottle shops. And toward the end, he talked about pricing. Just wanted to let you guys know that the prices in Pennsylvania are inflated because of our Traconian liquor laws, boo. We are only able to sell beer to the public through beer distributors by the case. Places get around this by operating on a bar slash restaurant liquor license, but they still have to buy the beer through the distributor at the same fucking price as you would. So we have to mark that shit up in price in order to cover the cost because we don't get a bulk discount. That fucking sucks. That really does. That's terrible. Also wanted to shout out to you guys to tell you what an awesome show you guys have been putting on. You really opened my eyes to sour beers and broke the notion in my brain of what a beer should taste like in Quiddies. Working as a head chef at a craft beer bar, you guys have really helped me with food pairings as well. So yeah, just wanted to say thanks to all of you guys for what you do. And if you're ever in the area, you have a place to grab a stool and enjoy a pint. Or six. Aaron from Philly. Nice. Very cool. Thank you so much, Aaron. We appreciate it. And you know, we're all people who drink lots of beer and eat lots of food together. So I hope those pairings worked out for you. I hope that we have given you some pretty decent ideas and it's really good to know that people are listening. That's pretty awesome. You should also think pride and joy, they're very helpful too. Who's that? What? My boobs. Me and Lefty. Oh, fuck. Joy's a smaller one. Also, I hope that you have a nice, comfortable couch, Aaron, because you're going to be sleeping on it when I come visit your place. Okay, cool. Thank you so much, Aaron. Now, our next email comes from fake Canada, I guess. Oh, God. That's the name. Oh, boy. I'm your age guy. Dear Bearest, it's fake Canada with a fun little challenge. I may be more than likely getting a new dog soon. That's a female yellow lab. Now the challenge here is that there are two traditions in naming dogs in my family. One, begins with the letter B, and two, it's related to alcohol in some way. Why did I put this on the sheet? For example, my previous dog was Buddy, Bud, short for Budweiser. My cousin named her dog, Bailey, Bailey's Cream. And my uncle has two dogs, Lebats and Blue. Yeah, I'm aware that he broke the tradition with a B mumble. They've come up with some suggestions for names like Barley, Barbie, Bacardi, and Brandi. What say you, oh, Masters of Booziness? What say you? Okay, so I think he missed the obvious one, Boozy. Oh, like Boozy, Boozy or Boozy or Boozy. How about you name your dog, Bike Lambert? Bike Lambert. White Lambert. Um, Brubia. Bitch, yeah. It has brew in it. I'm not even sure why the fuck we, that he missed. Brew dog. Yeah, Brewster. Name it Brewster. I've been thinking about getting a new puppy. Really? Yeah. I need a new bitch in my life. Oh, maybe this one will be loyal. Wow. Holy shit. Oh my God. You know, this one goes around sniffing other guys' crotches, you know. I won't be jealous. I'm gonna leave that in. All right, I'll be a little jealous. Hey, thanks, big Canada. Moving on. If anybody else wants to write us emails, do that at info@theburists.com. Thank you so much for all of your emails and questions and comments. We love them. Mm-hmm. So we have no iTunes shoutouts this week. God damn it. But if people do want to give us an iTunes shoutout, it really does help the show. Please go to iTunes, look us up at the Beerists, give us five stars and also write a comment because then we'll read them on the show. Yes. No donations this week either. Fuckers. But then again, we're not really like raising money for a specific campaign like we were previously. Yes we are. So we need to make up a bullshit campaign in order to get the money. Almost raised money for Mike's Q-Puppy. Oh shit. Oh boy. We shouldn't start this as a fucking thing. You're welcome, Mike. Mike and Mike Lambert. Yes. No, I mean, we do this all on our own time and it takes a lot of fucking time and effort to do this show and a lot of money, a lot of our own money from our pockets, mainly my pocket, goes into this and it's a huge help when I can offset some of that cost with donations. They just donate enough to get us a sixer or to help pay for hosting or to get some new recording equipment or that. Each episode costs at least $100 in beer alone sometimes. So actually the Jolly Pumpkin one did. That was $110 or something for those beers that we had. In addition to all the server costs and everything else. Yeah. And we'd get this to you guys for free. So please go on to thebears.com, find the PayPal donate link, click on it, throw some cash our way. We appreciate it. Yeah, any amount helps, don't send a dollar, but send, you know, $5,000, $10,000, $15,000. It's just not worth it to you to send a dollar. I mean, they tax so much on that PayPal. Yeah. We need a higher new researcher. Those people are expensive. Okay, so Anastasia is a lazy. She does a research and she's so fucking unreliable. I'm a busy fucking woman. Yeah, I know. I've seen how long you've taken painting your nails and I haven't painted my nails in a long time. Good. Let's get to these beers that Jordan Miller sent us. Thank you again so much, Jordan. And that's Jordan J-O-U-R-D, like sour, maybe it's Jowarden, you haven't been saying it wrong. So Jowarden. There you go. It's like when you spell Jeff G-E-O-F-F. Yeah, who are you for? Yeah, Joff. Yeah. That's Joff. Joff. I know you're listening, Giaf. We're on your fucking name. The first beer that we're having, ah, whatever, Grant, go ahead. You do this. Sure. Very first beer we're having is Vienna Lager. This is from Devil's Backbone out of Lexington, Virginia. It is 4.9% ABV, 18 IBUs, it's year round on bottles and draft. And this was a 2012 Gold World Beer Cup winner and 2009 Great American Beer Festival Silver Medal winner. Nice. And just so you know a little bit about Devil's Backbone, like Grant said, they're from Lexington, Virginia and they were named the small brew pub and small brewer of the year at the 2012 E-A-B-F. Good for them. Wow, crystal clear. Oh, yeah. Caramel, almost copper golden color. Mm-hmm. It's a gorgeous color. Kind of rusty. Yeah, rusty is a good term. Yeah, just a little bit ahead, kind of laces of glass a little. Smells... Smells like a lager. Smells really good. Very bready, toasty, honey, honey, a little bit of hay. Slight grass note. Yeah, nice bit of caramel on the nose too. Mm-hmm. Yeah, like bread crust. Oh, it smells great. Mm-hmm. I don't know, something slightly like a red grape or something, just a little bit of that in the nose. But mainly, it just smells like a really good Vienna lager. Mm-hmm. So, I took a sip. All of those aromas that you mentioned are present within the flavor. Even that grape note, I'm getting a twinge of that. Yeah. We have this local beer here in Texas called a Shinerbok, and you guys often call that a Vienna lager, right? It is closer to that than a bok. Absolutely. Yeah, that's for sure. Yeah. It's not drier than Shinerbok, you know, Shinerbok, hey, that's not really a good beer. It's good now. Oily and gross and good. But I sure can drink a ton of them. Yeah. I could probably drink a lot more of this. Yeah, absolutely. This is a really nice, light, crisp, flavorful Vienna lager. I like that it's only 4.9% because of last week. Every single beer was about 12% and knocked me on my ass. This is nice. This is really delicious. It's got bread crusty honey wheat bread almost, sort of like a red apple crispness as well. Yeah, just a little bit of that and a nice grassy hop. It's fairly faint, but you still do get a little bit of that zing from the hop and from the lager game also. I'm going to go out there and say that there's a slight tannic note that I would almost associate with grape skin. I get a little floral note. Yes. Yeah. And I want to eat it with arugula. Mm. What, what floral? Just like dandelions or something, maybe a dandelion, just a little teeny bit, something just kind of slightly expressive. Yeah. There's something in there also that reminds me of a sunflower seed also, like a salted sunflower seed. I'm not sure what it is about that. That's kind of recalling that for me. Maybe it's about oily. Yeah, or the sharpness to the lager part in the hop. I don't know. Pretty damn good. So it's really good. This drinks so smoothly. I want to say a brunch salad, but I'm not sure if the egg, the creaminess of the egg would overpower the beer too much. So something with some mixed greens and arugula, like a really light citrusy kind of vinaigrette. I think maybe the egg might work okay with this because it is light to medium bodied, but it does have a little bit of acidity and minerality there with the carbonation. I think that that's enough to kind of cut through that. And the flavor is big enough to, I think, support some of those things. The egg that I would eat with this would be like a soft scrambled, like a French style soft scrambled egg. Okay. Something just a little bit more creamy, a little bit more well incorporated if that makes any sense. So it's not just like yolk or egg whites because I think when you have that division, it can draw away from it. Ooh, you know what would actually go really well with this? Remember when I made breakfast that day that we went, I forget where we went early in the morning. It's just a king. And I made some scrambled eggs with basil and some goat cheese and some tomatoes, some farm fresh tomatoes. I have never done scrambled eggs with goat cheese and I've been missing out this entire time. But the trick is you have to really cook the egg right. You know, that's the difficult thing to do, but that's one of the few things I can cook really well as a fucking scramble. Wasn't it with humbled fog? Yeah, I think we did some of a fish because you're crazy people. Yeah, you know, it was delicious. And this beer is fucking delicious. But this beer is great, really easy to put down and it's flavorful. And it's not going to weigh you down like on a hot day. Such an easy drinking beer. What is the World Beer Cup? It's an international beer competition that happens in Denver. It's kind of like the Olympics for beer. Oh, in Denver? Yeah. That's good. They need a beer event there. They don't have any. Well, I mean, I think there need to be a certain amount of beer events per beard. Okay. When you say Olympics, is this kind of like a beer fest, that movie? No. Are you drinking games? No. They're not throwing cans. I would like to think this happens. God damn it. Can we make a beer Olympics? If you want to see actual beer Olympics, you just watch Mike on any Saturday night. His biggest competition is himself. Yeah. The 100 yard pass out. Let's move on to our next beer. Shall we? I have a little bit of this left. How do you guys? Found it. Chug chug. Ruby. Ruby. Yeah, we'll get out the funnel. Oh, wait, I guess it's my turn. Beer Olympics. Wait, you cheered me on to chug it and you have a half glass bowl. You fucking bitch. I'm a good cheerleader. That last beer was Vienna Lager from Devil's Backbone. Our second beer of the evening is 8-point IPA, also from Devil's Backbone out of Lexington, Virginia. It is 5.9 ABB, 60 IBUs, also year round, in bottles and on draft. Concocted from Pilsen, a dash of caramel malts and a cornucopia of hops, this 8-point IPA is magic in your mouth. Drink up. No, in your Devil's Backbone ins, you're making up things. You made all of that up. Well, it's kind of a fragmented sentence, so I thought I had to round it up. What's the more researching in my sleep again? I mean, that happens. Crystal clear again. Again. Yeah. Golden hay. Golden hay. I think that's a great description. Quite a bit more head on this one. Yeah. Beautiful head. Frothy. This looks very appetizing. It smells awesome. It smells pretty good. Nice bit of pineapple on the nose. So there's a pineapple in a grassy hop. I get a little bit of pine. Not a lot. There's a hint of that. So, actually, this does have a date on it. It was bottled on September 17th of 2013. Not too bad. About a month and a half out. Awesome. But it's past hour 23. Shut the fuck up. No, it does smell very, very nice. Maybe a little bit of peach. Peach? A bit of flour? Like flour is floral. Not like baking flour. No, no, no, no, no. Very floral. There's a sharpness that I would associate with mango. Yes. Yeah. I mean, lots of flowers and grass and pineapple, mainly. And there's something a little honey like at the base. There's something a little resiny in there as well. Okay. I'm going in for a sip. I just heard Grant take one. Um, yeah. That was probably my fourth sip. My beer is mostly gone. That's solid. Mm-hmm. It just amps up and keeps carrying. There's no dip through the middle. Just rides out on top. On my first sip, I thought there was something a little rubbery in the back end. A pencil racer or something weird. I kind of got a little bit of that too. It kind of washes out as you keep going because the bitterness and hops build up and I'm not tasting anymore. For me, there was an aspiriny note at the very beginning and then it dips out in the middle. Slightly comes back at the end, but not nearly as big as it was on the front end of everything. But taking a sip of this, it's really interesting because it starts out kind of light with the hops and then it gets more and more resiny and great fruit peel as a beer crosses your mouth. It's got a good bite at the beginning. It's like a bunch of little toothpicks stab in the tip of my tongue in a good way. It's like dang. I think it's a solid IPA. Yeah. I mean, I've had ones that are certainly better, but this one's easy to drink. It's interesting on the mouth feel. It really does pack a punch at the beginning. This will certainly all go into my belly in a minute. Oh, yes. There's no question there. This isn't getting dumped by me. I get a little too much aspiriny and something a little bit dirty. It's like an actual dirt. Sure. There's a huge earthiness to this. So yeah, I can see where you're coming from with that. You know, there's also something in here that reminds me of chewing on grass blades or something like that. Sure. I like the bitterness of this, the earthiness. I do too. It's not overwhelming. Like the bitterness itself isn't overwhelming. It's not going to wipe your face out with hops, but that bitterness is rather earthy and a little sharp. Yeah. I get what they're saying about the aspiriny note. I mean, I taste it, but this isn't as off putting as other beers when we've had that note and I go, oh, no, those are off limits. I can't finish this. You know, there's something midwesterny about this or sort of East Coast IPA, if that makes any sense at all. Well, it's from Virginia. So I can see East Coast being applicable. Sure. Like completely applicable. No. Well, I've had a lot of IPAs from the Midwest as well, and they all have their own nuance. Obviously there's a complete difference between like a West Coast IPA and an East Coast one. This kind of rides the line between West Coast and Midwestern for me or East Coast and Midwestern for me. You know, as I keep drinking this, it's getting more piney as well. And the hops are really accumulating. At first, it was accumulating, but it wasn't kind of sticking around my mouth so long, but it just keeps on laying layer after layer of hops on my tongue. My mouth is pretty well charged with hops right now. It's kind of sticky and oily in a way. Yeah, and that's something I didn't get until I kept drinking it. It's a good IPA. I just, I don't like it. It's not my style. Is it just the type of hopping it has or? Probably. I don't tend to like the sticky, dank, piney IPA. I like a more citrusy or floral IPA. Kind of bright. Yeah. This one is just like, I have to kind of scrape my tongue a little bit because the bitterness builds and builds. And it keeps building. It's like building a home in my mouth. Are we about ready for our next one? Yeah, sure. What's happening? Okay. And that was eight point IPA from Devil's Backbone. And the next one is Morning Glory Espresso Stout. So this one is by Old Dominion out of Dover Delaware and is 9% ABV, 35 IBUs. It's a fall seasonal in bottles and on draft. The malts in this are chocolate, crystal, pale, smoked wheat and roasted malts. The hops are bravo and glacier. Morning Glory is a full body of espresso stout that utilizes locally roasted coffee beans. Yum. That's our description for this one. It's been a while since I had an espresso. Oh, wait. No, it isn't because I just had an espresso imperial Russian stout from stone on the way home from work today. Just what you need more espresso after that half a bottle of cold brew. I did do that. I'm not going to lie. It's been a very long week so far. Yeah, and right as this episode airs, it's the tail end of our Austin beer week. Yeah. There's just no rest for our livers unless we just don't drink and that's not happening. Yeah, I was totally going to slow down after JBF and new. Oh, man. It was crazy last Saturday. I ended up going to Flying Saucers Beer Fest and Sam let me in for free. So I just drank for free all afternoon, and then I went to the draft house and hosted a workout and then drank the rest of the night away. That was the same day. Yeah, that was the same day. I woke up on Sunday, no problem whatsoever and I got scared. Wow. I got really scared because it was like, oh man, I should be hung over like a bitch right now. So either my liver is working like a fucking champ or it's not working at all. What color was your pee? Red. It was. I think you're good. Yeah. All right. Can we talk about the appearance of the label? Oh, it's like a sexy, sexy little military pinup. Oh, yeah, that is a pretty hot little bottle, girl. And on the back, it says loose lip sync ships and in cacadish glory will never tell. Oh, so our lips are closed. But wait, that's probably not a good thing. No. That's bitch. I would burn damn lips are closed. There's a couple of other things to do. So check this beer out, darkest night, barely any highlights around the perimeter thin smattering of head. Yeah. It's a tan head. Yeah. It smells like coffee. Yeah. It's not an appealing coffee to me. No, not at all. Of waking up is so beer in your cup. No, this very much smells like. It could be full. No, this smells like falters. Yeah. This smells like gas station coffee. Okay. Coffee isn't very appealing in the nose, but the chocolatey aromas I really like. Mm-hmm. I mean, the coffee doesn't smell that bad, guys. It smells like bad coffee and chemical cleaner. It smells like coffee grounds to me. Okay. Like used coffee grounds. But that chocolate is awesome. Mm-hmm. I mean, there's a really rich chocolatey base underneath that. I don't know. I can't even push past the coffee grounds and it smells like 7/11 to me for some reason. Look for chocolate truffle and Tootsie rolls. Definitely Tootsie rolls. But don't look for that triple chocolate truffle hot chocolate that they have a gas station. No. Because that'll, that'll totally throw you off and you can't un-smell it. That's super delicious. No, this seriously just, it just smells like 7/11. Yeah. Okay. I tasted it. Oh, wait. I'm in a robe and I'm drinking coffee beer. What time is it? Oh. It's not time to eat coffee grounds right out of your filter. Yeah. Yeah. That's exactly what this tastes like. Where's that chocolate? Where'd it go? Oh my God. It's Milky Way. They just disguised it. Oh. Milky Way's delicious. The worst part is we have to finish this. No, we don't. No, we don't. We gotta start through this guys. So, I think part of what's throwing this off for me is that they're using some smoked malt and that smoked malt is taking the roast of that coffee in an acrid overboard sort of burnt arena. Yes. Taking a sip of this, the mouth feel is really nice. I really like the prickly carbonation. It's got a nice medium to full body and it starts out with just a little touch of chocolate and then it's just spent coffee grounds. It's becoming dark. Darnolic for me. Dark roast spent coffee grounds. Yeah. And I think that might be the smoke. Yeah. That's it. You know, it might be the smoke. It might not be phenolics from the actual fermentation, but... There's a hint of Robotusson that I'm catching off of this. I'm just impressed that you even tried to find a silver lining with a mouth feel reveal. Well, I mean, I don't hate this beer completely. There's unfortunately a giant thing that's getting in the way of me liking this beer at all. I would say I hate this beer completely. Okay. I do not like the smell. I find that already very off-putting. I think there's something chemical on top of the acrid as you described it. Stale coffee and then the taste just verifies all my fears. Yeah. And there's like a soy sauce, Worcestershire sauce. And the cannon of espresso beers. This one seems very pedestrian, I guess, or just very, like, ho-hum. I've had worse. I've certainly had far more that are better. Yeah. I don't like the aftertaste. It lingers in a weird way. It does. It's almost sticky like you had too much sugar in your mouth. Yeah. But it's not really a sugary beer necessarily. It just gives you that feeling after you're done with it. I have that same feeling after I go to a gas station and get gas station coffee. And then it's like, ah, why did I do this? No. Oh, no. It's a shame. I got to agree. It's got to be that smoked quality that's put in there. And it's like if someone asked their cigarette and did some coffee. Yes. That's not something I want to drink in that beer. I think that's a really good description. Tastes like cigarette ash. Mm-hmm. Yeah. No. I don't like this at all. Yeah, neither do I. I'm going to dump this. I don't get a lot of smoke, but... You don't? No. I get those smoky phenols from this. Yeah. I get a lot of acritity. I think if you do a coffee beer, you have to do it right, and I think cold brew coffee is the way to go. That's what I keep hearing. You know what? It's better by comparison? What? This eight-point IPA. I finished all of mine. Goddamn it. Too bad you're not sitting right next to me because you could get almost sloppy seconds. She was a deer and gave me her sloppy seconds. Thanks for putting it that way. That was... That made it better. There's a little... There's a little my spit in there now. I think we should take a break. That sounds great. Yeah. Are you okay? I'm going to go downstairs and scrape my tongue. Okay. I think we are. I think we all are going to scrape our tongue. That's a beautiful visual. What are you going to use? Is that peach beer you had? Stenopish? Yeah. No. You're not going to use that. I have a four-pack left. You're not going to drink that. Just two or three of them. Nah, no. Come on. Shut up, Michael. No. Come on. That's a great... It's not a cigarette. I need something to see in the back. Fuck you, man. Fuck you. I need something. I think it needs a padded room. I don't want to be a cigarette anymore. I'm telling you, heaven might suck us down all day and nights to please just put me up all day and nights to please just put me up all day and nights to please just put me up all day and nights, day and nights. I'm not. Well, I'm his owner. Why? 30. I'm 38. You should kill yourself. I've tried. Apparently, I'm really hard to kill. Yeah. I just can't drink yourself to death. I've been trying. I've been trying. I've been trying really hard. I have. So on the break, we had a... What's it called? Heavy Machinery? For Austin Beer Works. Yes. Which was the perfect thing to wash away some of that morning glory. Still drinking all yum yums. Yeah, it's the fresh hop IPA that they, I think they put out like three weeks ago, something like that. Oh, man. It's still delicious. Magic. That coffee beer made me sleepy. Moving on, we're going to move on to our fourth beer from Jowarden Miller. This is Oak Barrel Stout, also from Old Dominion. So, well, I don't know. Maybe that other one was a fluke. All right. Hopefully. Hopefully. Hopefully it'll be good. So this is 6.1 ABV. Also year round in bottles and on draft. The hops are Will Amet and Cascade. We use smoked and peated malts to create an intricate malt foundation. Our method of dry hopping with vanilla beans and oak chips pushes the depth of this stout's flavor spectrum even further. Pairs well with oysters, clams, brie cheese, and chocolate. Best beer in Delaware says Delaware News Journal in March 2011. Who may or may not be related to the guy from Old Dominion. It's like 12 people I think in Delaware. Yeah. And this is a very dark black beer. Second verse, same as the first. Did barely any highlights at all? Yeah. Same color head, the same off-white tan. Maybe a little bit darker on the head. It looks actually a little bit more aqueous in texture though. And the bubbles on the head are a little bit bigger in this one. Smell that peat. I'm scared. Yeah, it's peaty-smoky chocolatey. This feels a lot better than that last one. I would agree. I think so too. Like I'm getting a lot of the chocolate and coffee and more harmonious balance. Yeah, there's a grass quality there too. And something that's almost like rye bread, something dark-bready. Son of a bitch. So I've had this beer a number of times before actually, though it's been a long time. The initial flavor is okay, but you'll get it. There's something that it washes into like baking soda. Wow, yeah. It starts like vanilla, almost like dream school-y type taste that I'm like, "Ooh, okay." And yeah, then it just becomes... Oh yeah. Very astringent. No, that's a baking soda. That's a very, very good way to put it. Baking soda or something like alka-seltzer-y. Yeah. Something very alkaline. Yeah. But that initial flavor is delicious. Mm-hmm. It's this really sort of aqueous but creamy vanilla, almost like a coke float or something. The other bottles of this that I've had did not wash out that way. Weird. It had more of a downward slope, if you will. And I remember it being more oaked. Yeah, I mean, there isn't a lot of oak going on, but I'm also glad there's not a lot of smoke or peat going on. There's a little bit of that stuff, but it's not overbearing at all. Mm-hmm. It's kind of seasoning the beer, which is what it should do. I get little notes of cherry actually at the end, and it's got that briny quality. I can kind of see when they say this should pair with oysters and clam. I'm like, "All right. I get that." I think that would be delicious, actually. Yeah. With how this ends, it's not necessarily as wonderful on its own to say, "Oh, alka-seltzer at the end." But pair it with some of these food choices, this could be a good beer in that regard. Maybe. But I'd rather just have oysters and clams with a different beer. To be perfectly honest, I've had this beer in a better state. I don't know. I'm actually enjoying this. To me, the finish, it's completely fucked. I've had this beer in a much better state, and this is not driving well with me. I'm going to take another couple of sips just to get some flavor notes out of it, but I'm done after that. Wow. It not only dries out, but it seems to take all other moisture out of my palate. Yeah. It really does. It's strangely drying in that way. It's a little thin bodied when you call something an oak barrel sound. I get that it's like 6.1% ABV, so it's not too high in alcohol, but... And it is just a stout. It's not an imperial stout or a double stout or a filling export. Right, right. But I don't know, you put the words oak barrel in it and I expect something a little pleasure. I'd like it a more medium mouth feel. This one's a little thin to medium. I don't actually completely hate it, but there's something with the pettiness that turns almost meaty. Yes. I don't like that bit. That's a really good way to put it also. I think there's a new mommy or a savory quality there. Yeah, I think that there is a meatiness to that part of it, I think. I keep getting ham. Okay. That's the meat component. Like a smoked ham. Or something like that. Maybe like hot dog. No, but I can see what you're saying by ham because I always want us to equate meats to beers. I mean, for just a regular stout, if I take away the whole oak barrel part of the name for just a regular stout, I think it's a pretty good stout. It's not going to excite people like, holy shit, what is this? But it's a pretty serviceable beer. I mean, it's not a bad beer at all. It did finish pretty weird for me also in the beginning, like that weird baking soda thing is kind of going away for me. Like, I'm not really getting as much of that. It's kind of being replaced by a roast and a slight alkalinity there, but it's not weird to me anymore. And it's not bad. It does kind of wear off as you go along. I agree. I'm still getting it and I'm still not enjoying it as much. I've had much better iterations of this particular beer. No, it's not jiving with me at all. It has a nice chocolate note to it. It does. Got a nice chocolate note. It's got a nice roast to it. If anything, I think that peep smoke gives that roast a little bit more of a dimension. Normally with beers in the way that they finish, the ones that I appreciate more, the ones that are maybe a little bit more drying, maybe a little bit more inviting to go in and have another sip. Right. This is not inviting to me at all. I like the beer on the initial flavor on the front end of it, but the finish is keeping me from going back and having more. The secret to drinking this beer is to never stop drinking this beer. Just keep chugging so you still get that rush of the first flavor all the way through until you're done and then have a chaser. Or just drink it with an oyster po-boy. Ooh. Yeah. That sounds awesome. Or just like... It's kind of a bitch. Have this beer in one hand, a giant slice of brie in the other. Sip chomp. Sip chomp. He's already doing that. You always have brie. It's always in his pockets. My secret's been exposed. So that was the oak barrel stout from Old Dominion and the next one, Grant. Next one is Old Heathen. This is from Wirebacher out of Easton, Pennsylvania. This is a Russian imperial stout at 8% ABV. It's available year round in bottles and on draft. We use seven types of malt and two varieties of hops to bring forth this big brew. Old Heathen imperial stout is in our interpretation of a beer style that originated in the 18th century. Burn in England and exported to Germany, Scandinavia and Russia, these beers became fashionable. Among the members of the Zars court. Like most of our beers, Wirebacher Old Heathen is a perfect accomplishment to foods. Accompanyment. Like most of our beers, Wirebacher Old Heathen is a perfect accompaniment to foods. Oh, that's perfect. Leave it. Fine. Try it with Rich Stu's Oyster's Caviar or Royce-ed... I'm going to start reading. Royce-ed Billy's. Try it with Rich Stu's Oyster's Caviar and Roasted Maults. Old Heathen is roasted meat. Fuck! Hey, wait a minute. Guys, did you guys used to give me shit about reading? Yeah, it's me so old. I never did. Because it's like one in the morning now and Grant's still on his paragraph. Would you like me to read? I got it. No, no one's a patch in the last sentence on it. It can't be any funnier than this. Try it with Rich Stu's Oyster's Caviar Roasted Meat. That's just sad. Try it with Rich Stu's Oyster's Caviar's and Roasted Maults. Meat! It's also a perfect companion to chocolate desserts. Nailed it. Grant out. Damn it. Very, very dark beer, slightest red highlight on the edge when you hold it up to the light and almost chocolate milk head. It looks delicious. Master-licious. This is what I needed after those last two beers. Yeah, lots of chocolate, coffee, molasses, a little bit of a niece. I guess spicy rye quality. Sound weird. Stale chocolate. Yeah. Like that chocolate that kind of turns white after it's aged too much. I think it's a little bit more of a bitterness to it. Yeah. In your advent calendar, you should have opened it sooner and you're like, "Ah, damn it." But you're a fat piece of shit and who gives a shit if the advent calendar is a year and a half old. You don't need it anyway. Because you're out of your chocolate reserves that you keep underneath your pillow and your bedroom. This is sounding a very personal. Wouldn't they melt under there? It really doesn't matter when you keep it in a ziploc bag. There's also something kind of briny. Yeah. Not quite Worcestershire or soy sauce, but yeah, there's definitely a salty quality like soy. Is it, yeah, is it like a one-ish or pruney, a one-y? Pruney. Yes. Prune. Yeah, definitely. Really orangey smell as well. Okay. Very interesting. And there's a little bit of a wood quality there, too. I mean, something that's a bit like oak bark or something. Man. So I went in for a sip far more aqueous than I remember it being a lot more. You just remember this being far more medium-bodied to full-bodied. That goes down easy. Oh, booze. Yeah, no shit. It's only eight percent. Second up, you heat in. I taste all of that eight percent and then some. It's not a cherry in the flavor. Creamy vanilla? Yeah, it's very creamy for as aqueous as it is. I do not like how thin this is. Nor I. And I seem to remember it being a little bit more hardy, a little bit more molacicy, a little bit more anise, and it doesn't have much of those qualities. It's very thin. I'll get some cocoa. There's all the good stuff at the bottom of the bottle. Did you not pour all the syrup in? I don't think that's how it works. It was two 12-ounce bottles between the four of them. You have to shake up bottles before you open them. Oh, yeah, that's what I'm missing. Listen, it's always shake your bottles before you open them. No, don't do that. Point them toward me. I don't know how to pour beer at all. So yeah, it is very aqueous, but there is a pretty substantial chocolate, roast, multi sort of thing going on. I mean, it's kind of like iced coffee in the way that, you know, when you drink a nice really rich espresso, it's one thing. It's what I was expecting here, but instead I got a slightly watered-down iced coffee, which isn't really that big of a detractor for me, necessarily. It's just different from what I was expecting. That's such a good call, iced coffee. I guess, but I still feel like when I'm drinking iced coffee, there isn't that big of a disconnect between the aroma and the flavor. And there's so much more going on in the aroma in this beer than there is in the flavor. I don't know. I still get a lot of the prune in the flavor. I get a lot of what I was smelling, but in small shares. When I'm smelling this beer, I just get so much more of that molasses and a niece. And it smells so much more full and substantial than what I'm actually getting in the flavor. Right. So I'm really let down, actually. That's fair enough. I still think it's a tasty beer. I don't think that the flavor is bad. It's just that it's one of those beers where I feel like I'm being set up. Hey, there's so much promise. But then when I really get to know you, there's really nothing there at all. Right. I don't like it. Yeah. No, no, no. I'm right there with you. Our dump bucket. I think you guys are being too hard on this beer. Really. I think that it has a lot of good flavors. I mean, I don't know. Nope. I've never had this beer before. This beer is a cheat. Is it? Yeah. What do you think, Anastasia? I don't know. I can't get past creamy vanilla and kind of thin. Tastes like a library in my mouth almost. It has that kind of dusty-ness in the finish. I can get that. I think the middle is kind of where it hits its stride with the chocolate and a little bit of that like cherry or a little bit of a kind of dark fruit, maybe fig or something. It's not bad. I don't think it's bad either. I don't think I'd want to have it with stew or roasted malts. Meets. A japeno, I think would actually be pretty damn good with this. What is that? And it's a tomato-based seafood stew where you just pitch in fish and clams and crab and shrimp. It's quite delicious. Is this like a paella? It's kind of like that, but with a no rice. No rice. It's tomato-based. No rice. Yeah. It's a stew. It's a big thing on the East Coast. Chocolate croissant. Chocolate croissant would be awesome with this. Bear Claw, something with some almond in it. Oh, shit. Oh, I got better beer. Might be great with this. Yeah. Is that a whiskey or bourbon? Yeah, they do barrel age this. Jesus Christ. What is it called? Son of a bitch. I don't think it's called that. It's something close. Yeah, it's called Jesus Christ. I know. It's actually something pretty close. I mean, this is all heathen. Some might as well. Blasphemy. Blasphemy? Yeah. No, I'm sorry. I was totally wrong. It's not blasphemy. It's heresy. Heresy is a barrel age. No. Heresy is not that bad. Heresy is really good. I like heresy. I like all kinds of heresy. You know, I don't know. I like this beer. Sorry, you didn't. I remember liking it more. Same could be said about the oak barrel stout. I just remember liking it a lot more. Maybe you don't remember correctly. I don't have that memory of a better beer. I just didn't care for it. Blasphemy. One of the last one. That was old heathen from Wirebocker. The last one is another Wirebocker beer called Merry Monks and Grant will tell you about this. This is a Belgian-style triple. It's 9.3 ABV, available year round in bottles and on draft. Merry Monks is a bottle-conditioned Belgian-style triple incorporating Pilsner malt and an abbey yeast strain. The ongoing fermentation inside the bottle will change the character of the beer as it ages and you'll find it becomes drier with age. Winner of the bronze medal in 2010 from the World Beer Cup category 47 Belgian-style triple. This Belgian beer, Philly Beer Scene Awards for 2010, 2012 and 2013. Wow. Big old beer winner. It's a lot of shit. I keep burping up fresh hob ale and it's awesome. I keep burping up your failed marriage. I keep farting that out actually. I'll cut that out if you want me to. Don't give it shit. What is she going to do? Like half of that joke. So this Merry Monks, it's a hazy golden color. I don't know if that's chill haze or if it's actually hazy, but I'd expect it to be actually hazy. I expect it to be hazier than this. Yeah. I want to say some of it's chill haze. Actually, there is a little bit of sediment on the bottom of these bottles, so that might be that. Might be your expert pouring. Fuck you. What? The three days with no cigarettes, I'll kill you. I'll miss it. Everything you say. It's like a scene from falling down. It smells like bubble gum. That smells delicious. Lots of bubble gum. Bubble gum and banana. Smells like a life full of prayer and chastity. Clove and pepper. A little bit of cherry. Some peach and sandstone and grass. That smells fucking excellent, actually. Bit of salt. Yeah. Maybe a little, I don't know, like coriander or parsley. Parsley. Interesting. Mm-hmm. Let's drink this. Green tea or something? Yeah. I don't know. There's something green and leafy there that is kind of herbal. Wow. That is great. That is so much more sweet than the nose lets on. Boom. A lot more. In a good way. Yeah. In a great way. This deserves a Philly beer scene award for 2014 as well. That is really good. That's a very full mouth feel. Very full marshmallow-y almost. Mm-hmm. Marshmallow is a good call. Yeah. I'm finally glad to have my mouth filled at the end of this episode. Wow. You're usually ecstatic about it. We're all really excited. When did this turn into the Opie and Avony Bob gas? I think when you invited Tits McGee over here on it. Hey, don't call me that. I really like the peppery-ness. So when I first take a sip, it's a very peppery, herbal, spicy sort of thing. Something like, like I said, green tea, white pepper, dandelion. Yeah. And that gives way to huge honey and parsley, and parsley, and like peach, and there's a fruit note. And marshmallow-y. And marshmallow-y. And vanilla-y-ness. Mm-hmm. And celery almost. Okay. And there's the banana and the juicy fruit bubblegum, or just bubblegum. Is that anybody else getting, I know, I mean, it is fairly sweet, which is really nice. I'm getting kind of a dryness in the back palate, like at the very back of my palate right before it kind of goes down the throat. It dries out a little bit. Yeah, totally. A little bit of a stringency. Mm-hmm. I don't want to call it a stringent because it's not that sharp. It's just kind of- Back of the tongue right before it hits the throat, it's just a lie. Yeah, what Mike said. Mm-hmm. Okay. It's like a landing strip or something. Interesting. And it's weird how it travels through your tongue that way. Mm-hmm. I wonder if it's just another burst of effervescence, right, as you're swallowing. Like, it then compresses as you're swallowing, and so it bubbles up again, right? It's really closely tied to the carbonation. Yeah. Absolutely. Right. It's very densely carbonated. Mm-hmm. What is the name of that pink bubblegum, you know, the really cheap- Double bubble. Yeah. There's a bit of exactly that double bubble flavor in there. Mm-hmm. Is that the stuff that they give out during Halloween? Like the super dry, hard- No, yeah. I grew up in the ghetto too. Yeah. The creepy people and old people always give out double bubble. I always give out double bubble. Well, you grew up in the ghettos of Japan. Yeah. Not old. [laughter] This beer is delicious. Yes. There is that sweetness there, but as I keep drinking it, I think that's kind of fading away, and it's giving way to the spices and the peppers, the pepperiness of this beer. I think that that is the most dominant thing, that and that double bubblegum thing. I love this. This is a fantastic fucking triple. I wish I knew this existed because I would have loved to have this on our triple show. Yeah. I think it would have scored really high. I think I have a bottle of this from before they changed the label that I'm still holding on to. I think Bill Brink actually gave it to me a few years back. I don't know why I'm still holding on to it. Tell you a friendship with Bill. No, the bottle beer. I need to drink that shit. No, no, no. Does it say Bill's all right? No, no, no. On the grand scheme of all of my relationships, the one with Bill's actually still functional. Yeah, I love Bill. Yeah. [laughter] I give Bill so much. I give Bill so much shit, but I love that guy. I still talk to him, so I really wish this was available to us because this is a badass triple. This is a triple, but I mean, it's just like a delicious hefivizing, I mean, all the aspects of it. I mean, triples are kind of already similar to that, but I mean, the bases are different. This one's far more bubblegummy than most traditional triples. That's where it kind of hits that hefivizing category for me. Exactly. It's got the clove and a little bit of the spice notes. But it deviates at the super, super sweetness and the bubblegummy aspect. It also has a lot more of that pilsner malt flavor right up front. What do you guys want to get through rankings? Yes. I'll go. No. David, it is. I'm sorry. I'm wearing all black. I feel really gothic today. Yeah. I hate everything. It's got back from the funeral. Yeah, for her humor. All three of you guys are wearing all black. But I'm wearing all black from the '90s. Okay. Huge diff. I'm wearing all black from my mid-life crisis because I plan on dying at 60. I wouldn't give you that long, buddy. Just tonight. How about that? Why don't you go ahead and rate these, Mike? Yeah. I'll start at the bottom. My number six was that awful morning glorious press of stout. Yeah. Hey. I know that Anastasia normally reserves her rankings with sound effects, but that was terrible. It's a life. Yes. It just tasted like bad gas station coffee and reminded me of just the bad characteristics of an espresso stout are if it tastes like coffee grounds. If it tastes like coffee grounds, you've failed. This is a fail. The number five was the oak barrel stout. Having had this in the past, it had been a few years and I was really expecting something quite a bit more. It had that baking soda quality and I had never had that before. That was awful. Number four, old heathen. This is another one of those beers that traditionally I really liked in the past. The aroma was fantastic. I got to give it that. The aroma was great, but the flavor just didn't match up to it. So it's like you knew something your entire life and then it just completely comes in and fails on you. I keep thinking that all of this is metaphors for therapy is this is free. Okay. Number three, eight point IPA. I thought it was a decent IPA. I've had better. I think we have some IPAs that are locally available that are much better, but that said, I think that this was totally solid. It totally meshed well with the Midwestern slash East Coast IPA style. Number two is the Vienna Lager, fantastic Vienna Lager, any way you slice it. That one was really, really good. Love the breadiness. Just loved all of the flavors that were going on. It was really unoffensive and completely accessible. Dug it. Number one was the Mary Monks. Good beer. This is yummy. I'm enjoying the shit out of drinking this. I like the bubblegum flavors to it, I wish it was just slightly less so, but everything that's going on here is really, really tasty. This has been my favorite one so far. Thank you, Mike. I appreciate your rankings. I'll go next. And my number six is a terrible beer for me. Morning Laurie Espresso Stout. You're absolutely right about that, Mike. If you have a beer that tastes like coffee grounds, fail. Yeah, absolutely fail. I wish I could say good things about this, but they were also overshadowed by that coffee ground burnt. And I think it's the smoke where they fail that. Fuck that beer. Number five, Old Dominion Oak Barrel Stout. I thought that was a pretty decent beer. I actually enjoyed that beer, even though it started out like it finished like baking soda. And I mean, my first few sips were like that. I agreed with you there, but that started to fade away after a while. And I found myself really enjoying that. I like the roastingness, the chocolate quality that I was getting out of that. The vanilla was really nice and I thought that would go awesome with an oyster bo-boy. I think that would be a perfect pairing for that. Number four for me was 8-point IPA, a good IPA, delicious. I like the way it smelled better than the way it tasted. I found it accumulating too much of that bitter, weird, hoppiness, weird that it just happened in a weird way. I don't think the hot bill was that weird. It's just really earthy and a little too much. Yeah. Number three, Old Heathen. I thought was fucking delicious. I don't care what you guys think. I thought that beer was really good. You care what we think. That beer is a fucking liar. It might be a liar and it might be too thin for what I usually like in the rest of my list out. But I think that that beer delivered a lot of really good flavor with a thin mouth feel and a thin body. And that's fine. I can appreciate that. Do I wish it was thicker? Yes. Absolutely. Did I think that it was bad because it wasn't? No. I think it was fine. Number two for me was a Vienna Lager and fuck, that is a great beer. Super approachable, super drinkable and complex enough for any beer gig. I really dug the shit out of that beer and would love to have more of that. Just like I'd love to have more of my number one beer that Mary Monks, fuck, that's a great triple. I think that can go toe to toe with some of the best triples in the world. Fantastic, remarkable beer. Yes, sir. Who wants to go next? I guess I'll go next. I mean, I hate everything. It is. That is a go. Okay. My number six. Morning, glory, haughty, terrible beer for me. Yeah, they kind of had to put a hot girl on that fucking bottle didn't they? They did indeed. Number five was the Oak Barrel Stout. Pretty decent. Yeah. Yeah. Pretty decent. I think it would go great with an oyster po boy. You think so? No, because I don't like oyster po boy. So maybe that should give you an indication. My number four is the eight point IPA. Wait, are you parroting me because we have the same rankings? Is that what's happening? No. Okay. Number four was the eight point IPA. So far, they're pretty similar. It was a good IPA, delicious. Number three is the old heat in. Wait a minute. Fucking delicious. Ooh. Gotta throw that F bomb in there. Yeah, it was fucking delicious. It's only going up from here. Yeah, totally. It is only going up from here. It's like the Jefferson's. They're moving on up. Uh huh. Are we going from fucking delicious? I mean, you went from pretty decent to good to fucking delicious. Yeah. Yeah. I'm excited for number two. What's next? Number two is the Vienna Lager. I thought it was complex enough for beer geeks. You know, this is not, we don't only have the same rankings, but you just said exactly the last time. And, and, shock and awe, my number one of the night was the Mary Monks. Fuck yeah, that's a great triple. Oh god. Yeah, that's pretty much how she lives her entire life. She wrote down all the calls you fuck. Dear listeners, the best part about being the laziest researcher ever is that she's there, is I get to take notes on rankings. You're welcome. You can be the laziest rancor as well. Thank you. I think I earned that. Thank you. Thank you. Stasia. I kind of appreciate you. Hey, anytime you want to go before me. Do it. Okay. Grant. I think we were unanimous in our number six, which is that morning glory gas station depression. The same tastes like cigarette ash and stale coffee. Not a fan. Number five. I gave to the old heathen, which I thought was too thin bodied as just kind of the stale bad thing. I dumped it out. We can probably delete that. No, that should stay. That's probably still there. Number four. That happens a lot. Went to my third beer in a row. I dumped out old barrel stout. I dumped out three of these beers. Okay. Barrel. Yeah. Okay. You get it reading today. That goes as number four. Another beer I poured out. This had some vanilla okey notes is dry at the end. Overall kind of disappointing. Ported it up. Number three went to the eight point IPA. I thought this was actually pretty good. I did get some of that aspiriny character that Mike is complaining about. But otherwise I thought it was pretty good. Cool. Number two went to the merry monk. I think I'm the only person that put this to instead of one. Wow. I thought this was bright, bubblegummy, yummy, all sorts of greatness. But I thought it was a little bit too sweet for my taste. That's the only reason it didn't get number one spot which went to the Vienna Lager which I thought was so fucking delicious and so easily drinkable. That thing just went right down my gullet. Yeah. It's really rare that we have a show or an episode where everybody ranks a Vienna Lager in the top two, especially when there's like imperial stouts and all those other things on the same list. It's remarkable that that's such a fine Vienna Lager and it just drinks so smoothly. I also think that if the stouts were better I think that Vienna Lager would still rank high. It was the one that was most masterfully crafted, one of the more masterfully crafted. I mean it's so true to style. Yeah. I don't know. If the stouts were good I think we always give favor toward a nuance and complex stout over anything like a Vienna Lager because we'll think it's kind of bit more of a mundane beer. Well I don't know. I've come to start enjoying and appreciating really simple on style beers quite a bit more than I used to. So if a Vienna Lager is supremely well executed like this one was, I have no problem putting it at number one or number two if that's what it deserves and it's that much better than a pretty good imperial stout. I mean I'm not trying to like take a pot shot at it. No no no. It's not that when we have a beer that offers a bunch of different flavors and nuance that automatically pushes it up in our ranks. And that's kind of something that you see through a lot of craft beer fans. I mean on beer advocate and rate beer, all the top 10, 20 beers, they're all IPAs, double IPAs and imperial stouts and that's bold and a quad and your mouth and there's a quad. But I mean yeah I mean you think that that's just really big and challenging usually for a lot of people. I mean that's not necessarily for me the best stuff always. Sometimes it goes to something really simple and beautiful like that Vienna Lager. Yeah. I thought that was a great beer. Take that stouts this episode. Yeah, stouts fuck you. I also want to point out originally in my rankings I didn't have a number three. What? I went from number one and number two which were amazing standouts for the night and then I skipped number three because I felt nothing else deserved a number three. I did two number fours. I can kind of see that. I mean sometimes it's like you really want to have another area to like draw a line between the beers. Yeah. It's like these two were in a different echelon. And they were but you know I tried to pick number three as the one that I would probably drink again. Well I mean do you guys want to talk about redoing our ranking process? I mean we could probably talk about doing it differently. Well I think it'd be interesting if any listeners have feedback on if they've had assessments of how we rank things. Yeah I know that in having a conversation with the guys from craft beer anonymous who I met we all met over at the great American beer festival. They do a beer of the night. That works really well for them. I mean they're two people they do a beer of the night. They talk about like oh this is the fucking beer of the night for me and for me you know for each of the guys. Yeah. They personally like rankings but if there's a better way to do it I'm opening to hear it. I mean I feel like beer of the night for us is just our number one beer. Sure I agree. It's difficult because I think that yes there's certain times where I think we all hit sort of a midpoint of like ah this is the shit and then these were clearly the best. Right. I still think that that comes across. Yeah like for me I had three that I had put in the upper echelon. My number four and five I think we're kind of in the middle somewhere and number six was way at the bottom like way down there. I mean I guess maybe I wonder if when people are listening to our episode we're already going through and discussing each of the beers and our feelings on certain beers. Maybe not on an individual basis but as a group are kind of noted by the audience so they kind of already know what's going to be lower and what's going to be highly praised by the majority of us. Maybe having an aspect where we do have our beer of the night a featured beer. If there's a consensus cool it's one beer that's our featured beer. If otherwise there's a disagreement there can be up to four featured beers that we point out for various aspects as like this should be the beer you really want but otherwise it's going to be anywhere between one and four. For me I mean it really comes down to there's clear losers yes and normally those for me are the bottom three and then the top three it all goes entirely according to my tastes. I think it's difficult to rank things inherently when we have completely different styles that we're tasting over the course of an evening. Different styles, different taste buds, different orders of beers being drunk and how do you compare a Vienna lager to a triple and they're both fantastic and they're both fantastic. I think the execution on the Vienna lager was better than the execution on the merry monks but I like the flavors that were going on on the merry monks better than I liked what was going on on the Vienna lager that was just a matter of personal taste. Which I think is nice that we get to have the rankings so that we can in the end justify how we want to play certain things and for the reasons that are very personal to each of us about what it was that drew us to one beer over the other. Yeah that's a really good point and you know I want to let the listeners chime in about this too. So if you guys have an opinion about this I'd really appreciate hearing this. Every episode I post on the Facebook page Facebook.com/thebearers. On the post for this episode in the comments section you know just give us your opinion. Let us know what you think about ranking, do you like the way we do it, do you wish we did it differently, is there something that we could do a little bit better at maybe a different system of ranking or whatever. So now we're going to keep the way it is until I can come up with a good reason to change it. But if there's a good reason to change it I'm fucking awful. And please don't hesitate to just give us like opinion, think about it for a bit and be like yeah actually I don't really like this aspect of it or if you guys were to do it this other way I think it'd work better. Yeah. Or just give this knee-jerk reactions and you can fuck off. How about that. Does that work? Man, no I need a cigarette. Goddamn it. I need a cigarette. Yeah thank you guys for listening sorry I'm for Mike Lambert because he's just in a bad place. Dark place. But that's good because it makes him funnier. I mean do you want to wear my gothic dress? Oh yeah you should put that on. Do I need to pay? How is this going to put him in a better place? I mean it's like I was in a bad place and then I woke up in a gothic dress. It's going to match his mood. The darkness in his soul will be mimicked on his outer appearance. I don't think that's a good trade-off for what else that's going to do to the recycling. Give him a boner? I need somebody to do that that'd be great. Wow. The silence afterwards is too like I'm going to post that to the listeners also if any of you want to give Mike a boner that's not what I, thank you guys for, thank you for listening. Oh god that's for shit. We really appreciate it. Send us emails at influenthebears.com, like us on Facebook and on Twitter and if you guys want to donate to us to help keep the show afloat go to thebears.com and click on the paypal link. Let's have some. That's really important. It really helps. Don't make money to buy me a puppy. No that's enough. None of your money will go to buying Mike a fucking puppy. Why not? I spend so much money on this fucking show. I have a real job, I have a real job. I'm just going to end up fucking puppy. Wow. Holy. Wow. Do not give money to the Mike's puppy fund. Mike is like puppy, flesh, light, air, acid, it's one of them pushes back. They make those bottoms that they can't even say bottoms up. It's taking out a terrible meaning. I've been unread it, I've seen it. More information on the Beerists podcast, including show notes and pictures, visit the Beerists.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. Intro music was provided by Ian Butcher in his band Deflated Ballet. Follow him on Twitter at twitter.com/EAN_Butcher93. I'm John Rubio. Thanks again for listening. I wish you all a good night. Bye bye. Bye bye. Bye bye. Bye bye.
