[INTRO] Episode 82 of the Bearest Podcast recorded on October 20th, 2013. This is the Stone Kinshinte Melilla Tres series. [LAUGHTER] Nailed it. [MUSIC] Oh, man. How you got-- [COUGHING] How you guys doing? [COUGHING] And, uh, doing better. [COUGHING] Oh, man. That was quite an experience, huh? Are we all sick or what the hell? Yeah, well, I think-- I think we'll have herpes. I was going to say respiratory infection. I was way off. [LAUGHTER] I'm pretty sure it's herpes. Speaking of herpes, we're doing-- [LAUGHTER] I don't know if I want to drink on this episode if we're speaking of herpes. OK, we're not speaking of herpes, but we are doing a show about the Stone Kinshinte Melilla Tres series. Did you say that right? I hope so. Can we just say 500 milliliters here? Yes, we will say 500 milliliters-- Wow. Wow. Yes, we will say 500 milliliters series or the QM series from Stone. And these are special small batch bottles that come in 500 milliliters bottles. That kind of makes sense with the name. Yeah, weird, right? But before we do that, I'm John Rubio. I'm sick. You know, I guess-- I'm not really sick. I might-- my throat is all fucked up, and I'm coughing. Allergies are terrible. It's been raining, so there's a lot of mold in the air. And I don't sound that great, whatever. And to my left-- I'm Grant Davis, and I think you sound fine. No, I don't. I'm great. It's pretty bad. You're sultry. You're like Kathleen Turner. Is that sultry? Have you seen her lately? You're Kathleen Turnering me on. She looks like Danny I yellow. Anyway. Anybody I do? Yeah, thanks, man. Also with us today. Anastasia, the air's trying to kill me, Kelly. I'm so glad that it hasn't succeeded. How are you feeling? Oh, that's really nice of you to say. Oh, it's like the sweetest thing ever. Right. I'm a liar. Yeah. Out of the fourth chair. Mike Lambert. How you doing, dude? I'm hanging in there, man. Good. It's got a bad respiratory infection after I got back from GABF. I don't know if it was all of those hundreds of cigarettes. It's the air. It's something horrible. And thousands of beers. You know, guys, it's kind of occurred to me that we've gone 80 or so episodes without reintroducing ourselves. Because we're 82. Yeah, when we did that the first or second episode, we introduced ourselves and talked about where we came from and why we got into craft beer and stuff. And we're going to do that real quick. But I'm John Rubio, and I'm hosting this train wreck. And I started drinking craft beer in around '94, '95, after living in a craft beer wasteland on the border of Mexico. That's where I'm from, Laredo, Texas. And I moved away to San Marcos, Texas, and went to this really cool bar when I first got there called The Tapper. I guess I was 19, and they didn't really check my ID. So I started drinking there. And they had a bunch of beers I'd never heard of, you know? And I just started going down the tap wall from the left to the right, and really enjoying what I was tasting. So that's kind of what got me into craft beer. Like I said, it's been since about '94, '95 that I've been into craft beer, and now I'm doing a show. I go to or host a tasting maybe once every couple of weeks, once a month, I don't know. It happens very, very often. I try usually about 30 new beers a week and have done that for several years. So this show was kind of a natural progression from doing that sort of thing. How about you, Grant? - My name is Grant Davis. So we already did the intro part, I guess. - Yeah, you know. - Yeah, whatever. Anyway, I kind of got into craft beer about 82 episodes ago. (laughs) No, I mean, I would drink craft beer here and there, but I mean, I would have drank shitty beer as well. I wouldn't really, that picky, whatever's free at a party kind of thing. I was probably more likely that was chosen to be on this show because we, John and I come from doing other podcast shows together. - Yes. - So we had that kind of history and we were interested in doing a beer show and he decided to do this one and invited me on to be the noob palette, I suppose. So I started off comparing everything to hot dogs. (laughs) And I've evolved to finer sausages, (laughs) I think with my comparisons. - It's been really interesting watching you grow over the show and develop a palette and that's been really cool. - It's growing outward. It's a lot of beer at the belly now. - Yeah, I actually started fatter than I am now, which is amazing to everybody, especially my fans. (laughs) Anastasia? - Anastasia Kelly is a lady who says inappropriate things. - You're just reading the thing for me. (laughs) - We love her craft beer began in college and grow stronger every day. - That's from the website. - She loves baking, especially with beer. - Painting her nails, shoes, and bad puns. - Wow. - She supports her beer habit by working in a craft beer bar. - So tell us always talk to the third person the third way in the way. - And also doesn't put any effort in anything. (laughs) - Yeah, you know, hard it was for me to come up with that first description that I just read. - I figured Rubio wrote that one for you too. (laughs) - You know, you also got a new gig, you know, since when I was written. - Did I? - Yes. - I am a beer manager at a beer bar in Austin, Texas. That's super popular in super awesome, which shall not be named, but it also won gold medal for something at GABFs. And I help in the brewery by holding hoses and sensory analyzing. - And yeah, one of the beers that you guys make took a gold at the GABF, right? - Yes. - That was super crazy to experience all of those friends of ours just flipping out because that happened. - Pretty exciting. - On the fourth chair, Mike. - And then me, Mike Lambert, I'm just a guy. I work at a fruit stand. My introduction to craft beer started back in 2006, 2007. And I ended up linking up with a pretty awesome guy, Zach Pilgrim, who used to work at Wiggies on Sixth Street. And we organized the beer advocate tastings that are held at the draft house. And when you'd been doing those for six years and once he moved up, I just kept doing it. Like you host, you know, tasting just about once a month, sometimes more than that. - Yeah, typically we'll have, over the course of a month, I'd say I'd have about 50 new beers every month. - That's awesome. - At least. - Wow, it gets pretty crazy. You know, once you get this far into a hobby, that happens, you know, and so do Dr. Bill's. But, let's move on to some emails. - You want me to read these for you? I would love for you to read these for me. - All right, I can do that at least. - Thank you. - Our first email comes to us from the professor in Cleveland or the prophet Cleveland, Beerist. I was wondering about breakfast beers as in really beer for breakfast? What makes a good breakfast beer? Is it taste heaviness, the inability to knock your ass back into bed? And will people judge me harshly for having a beer for breakfast? And do I want those people around me? What pairs well with these beers and can I get extra pancakes with that? (laughs) Here's Hope and Denny's wisest up and gives us the Hop Slam special. - Wow. - Bottoms up, bottoms down, drinks all around, the prof in Cleveland. - Yeah, yeah, yeah. Shout out. - It's actually a good question too. - It is a good question. - That's like six questions. - That's a lot of questions. - I like how he wrote it. - Yeah, there's a lot of questions in there. - Okay, question one, really. - Yes. - Yes. - Question two, beer for breakfast. See question one. - Yes. - Absolutely, yes. So yeah, what makes a good beer, guys? - A good breakfast beer. - It's beer. - Yeah, normally it has barley and malt. (laughs) - Some heaps and some yeast. - Some water. - Some water in it. - Usually for me, a good breakfast beer is something that's gonna pair well with what I'm eating. - Yeah. - So I love having a bourbon barrel-aged stout with pancakes. - Yes. - You know pancakes and bacon and sausage and all that stuff. So fucking good with like a Kentucky breakfast stuff, founders, Bourbon County Stout, or something like that. - I'm also partial to three beans from-- - Six point. - Six point. There we go. - Got just stuff with coffee. - Yeah, stuff with coffee. - Oftentimes is well, breakfast out from founders. - Oh yeah. - That was, I had that for breakfast a couple of days ago. - I like the scrambled egg beer that I get. It's usually I open a regular beer and drop some scrambled eggs in there. - That never happened. - It's really delicious. - Yes. - It never happened. - It's quite surprised. - It's disgusting. - I like America's leading cure for hangovers, which is the beer moosa. So some sort of, typically a half a lights in or a wit or something like that. - I think you can get it, okay. - With orange juice. - Yeah, a nice Saison. That's kind of already got like a little orangey flavor. - Take seven with some orange juice is really good. - I could do das Vunderkind in the morning. - Oh yeah, from Jesterkind. - Yeah. - That's a really good morning beer. - Yeah, I'm not picky. I've slammed candy on classic goos at like 10 o'clock in the morning, no big deal. - I would find that wouldn't really be too keen on a really bitter hoppy beer in the morning as much, but I think I need my pallet to get ready for that. - Yeah, for me too. I think for me, I like something either mild or you know, sugary and coffee like and chocolate like in the morning personally, but yeah, absolutely. I done breakfast beers a bunch of times. For me, like I said, it's just a matter of finding something that's going to go good with the food. - And will people judge me harshly for having a beer for breakfast? - Yes. - But they can go fuck themselves. - Indeed, who gives us a can? No, you don't need those people around you. (laughing) - Yeah, the prof, thank you so much for your email. And if any of you want to send us an email, send it to info@theberests.com. Ask us questions. We love getting your questions and comments. That would be awesome. And we also have some iTunes shout outs. - Indeed we do. Arnold 931 says we're fun to listen to and good for learning about craft beer. - Thank you Arnold. - Thanks Arnold. Dead liver says we go from thoughtful, coherent and introspective to drunk dick jokes and hot dogs. - Yeah, yeah. - Sounds about right. - He also thanks us for killing his liver. A little more each week. - I think that I wrote that. (laughing) - They don't call me the killer for nothing. - You liver wrote that. (laughing) - Lockhart 109 is a casual beer enjoyer who appreciates our help in understanding what he or she, genderless Lockhart, is drinking. What to buy and the art of brewing. - That's awesome. - Dual Pro said they didn't care at all about beer until listening to this podcast. And then went on to say that we have helped him or her along with plenty of others to appreciate the art and science of craft beer. - I love when we turn somebody on a beer. Like I love when that happens. - That's a good thing. - I'm sure they hate us for it, you know, months down the road when they need a liver transplant and their house. - A.A. meetings and other stuff. - And then our last one is Willow Hill Home Brew Club, Texas, all caps. (laughing) Who says that as a home brewer, he's looking for his true beer love or the beer he can't live without. Thank you all for shouting in my cup. It's great. - Refill, please, Willow Hill Home Brew Club, course of Canada, Texas. - I get it all caps, like he's got an ad. - Okay, I told him not to say anything about that. I need my money back. - Yeah, thank you guys so much for doing that. If you would do us a solid, please, anybody listening, get on the iTunes music store, do a search for the beerists, click on it, leave us five stars, get a little five star rating and write a review for us. And when you do that, it helps us with the show. Like it gets us higher up in the rankings on iTunes and gets more eyes on our show. - We are also accepting donations, although we didn't get any this week. But if you guys love what we do on the show, in addition to giving us the iTunes shout outs, we are always appreciative of anyone who helps us financially. This is self-funded. - All the way, self-funded. - And if you go to thebearers.com, there's the little PayPal link, just click on it. Drop us a couple bucks. We will send you guys a little thank you on the show and it's much appreciated. - It is absolutely cool. Thank you so much for doing that. If you've done it before, if not, please do it. Yeah, send us a few money, a few monies. Send us a few bucks. Yeah, and we also have an announcement to make and a couple of announcements actually. And now I'm gonna let Grant read these two. - Well, we did a special gift pack giveaway for GABF. We were doing some fundraising for us to be able to go. And y'all listeners are amazing. You hooked us up and we had two different gift packs. One was if you donated up to $50 and then anything above $50. - Yes. - Were the regular and elite package. We did a special drawing and we were able to contact the winners and so now we can also announce. - Yes. - The for the regular pack. The winner was John Duffy. - Yeah. - John will receive a five beer sampler and a beerist tasting glass. Thank you so much, dude. - Thank you, John. - And for our elite package, this went to Nate Bliss. - Yeah. - Woo hoo hoo. - Woo hoo. - Super move. - Nate will receive a six beer sampler, two tasting glasses, three special beers from our seller and a bottle of West of the Lightroom. Do I say that right? - Yeah, yeah. - West of the Lightroom 12. So we do plan to have more giveaways in the future. So please keep listening. - Yeah, that's gonna happen. - And greatly appreciate all the help you guys have. - Definitely. - It's been super awesome. We went to the Great American Beer Festival. As you probably know, if you're on our Facebook page and you listened to the last episode, that was a lot of fun. And we couldn't have done that without the help of our listeners. You know, it's nice to be able to give back to a couple of people. - I still thought it was weird that Nate Bliss was on all of those names in the drawing. - You're a dickling. (laughing) - You're a dickling dickling dickling. - Leave us mic. - Yeah, anyway, let's get to our beers. That sounded awesome. A little bit about the QM series, the Cignente Mililitre Series. According to the write up, it says, "Free years we've experimented with our beers, transforming them into unique variations of our legendary recipes. These phenomenal beers have never been bottled until now." Our new Cignente Mililitre, God damn it. How do you say that? Our new Cignente, our new 500 millilitre series. Our new 500 millilitre series represents the most special beers we have to offer. Bottled for the first time ever in very limited quantities. I'm so glad that I got through that. I know, my voice is all fucking. - And so we're gonna do this in order. - Yeah, we're gonna do all six of the 2013 series in order. So the first one, go ahead, Grant, read that. - Okay, sure. First one is called batch number one is Highway 78 Scotch Ale. Chuck, Jeff and Mitch blend, Ale aged in Scotch whiskey barrels. This beer is 12.5 ABV, 17 IBU. It's a one time release in bottles and it's brewed on June 23rd, 2011 and bottled in January 2013. - Okay, it's 12 and a half percent. All of these beers with the exception of one is over 10%. - So the malts in this are Maris Otter, Golden Promise, Crystal and Chocolate Maltz. Pops are East Kent Goldings and Target. It also has some Succanet, Succanot, cane sugar. It's unfiltered in age for 16 months and 20% Highland malt whiskey barrels, 40% Ela malt whiskey barrels and 40% lowland grain whiskey barrels. - Nice. - Here's a little write up that this has. Stone Brewmaster Mitch Steele, Green Flash's Chuck Silva and Pizza Port Carlsbad's Jeff Bagby created this intensely multi-brew named after an 18 mile stretch of asphalt uniting the three breweries. Chuck, Jeff and Mitch carefully selected 25 of 75 barrels used to age this beer with the goal of blending in a little bit of everything the barrels had to offer. Some produced bittery oaky tones while others contributed sweet vanilla and maple flavors or earthy smokiness. - And check in this beer out. It's like a rich reddish brown, very clear. - Not much head. - Yeah, I'm surprised by how clear it is. - Kind of like a cola. - Yeah. - And you're right, there's almost no head. There's no head on mine at all. - Yeah, mine's completely dissipated. - Smells almost like a planter's red to me. - I was just gonna say the same thing. It almost smells a little soured. - Yeah, a little cherry acidic. - Nice bit of wood do. - Oh yeah. - Whiskey, maybe a little vanilla-y. - Really, really small hint of smoke or peat or something. - And something that's almost like caramel apple, red caramel apple in the nose. - Has anybody tasted it yet? - No, I did. - Okay, hello. - Way to jump the gun, buddy. - I know. - No respect for the rules. - It totally did. It totally soured a little bit. - Oh yeah, that's the soured beer. - Yeah, I actually really dig that. Nailed it. - That tastes really good. - Yeah, that's really, really tasty. - Tastes like pizza. - Sour and smoky. - Yeah, you know, you said taste like pizza. There's a bit of a tomato-like acidity there. - Yeah, totally. - That's really interesting. - Yeah. - Like a hickory smoking- - Yeah, there we go. - 'Cause they taste like smoked meats. - Yeah, right. I mean, hickory, smoky or like wood-fired pizza smoked, almost. That's really weird. - Yeah, I don't just love pizza that much. - Or juniper, maybe a little, too. Like when you just kind of burning those branches, it reminds me of when we go out to drift away to if we go to what's that place, Salt Lake? - Yeah. - A little fire out there. - Yeah, and there's something tannic about it, too. It's currants or something. - I'm really happy that this soured the way it did. - Me, too. - Do you think it was intentional? - No. - I don't think so. Happy accident. - It seems like it's turning into a Flanders Red, which is really interesting to me. - You're really smoky Flanders, right? - Exactly. - No, it's a medium, least mint Flanders. - Because you get some of those cherry notes that you would in a Flanders Red, and there's other fruit qualities like crab apple or something like that. - Juniper, I mean, like Grant said, I get a little bit of that there in current. - The thing that comes to mind for me, three or four years ago at GABF, who was a great divide, when they did an open house, they had a barrel-aged claymore, which was a scotchail. - Oh, yeah. - That had soured, and it was amazing. This is highly reminiscent of that for me. - So when you go up to them at the booth, do they talk about, oh, yeah, this one's supposed to, but-- - Cool. - That was at their brewery. - Oh, at their brewery. - Yeah, they had just said that it had gone weird, but they liked it, so. - Huh, you know, this is getting really peppery to me, too. - Mm-hmm. - There's a bunch of peppery spices that are coming through, something like all spice and pepper. - It's so warming. I get the alcohol, sort of whiskey notes. - I was worried about it being overly peaty. - Yeah, me too. - 'Cause that bothers me a lot of times. This is really on point. I'm really digging this. I think this is really good. - Yeah, and it doesn't match the description, which means that this kind of went off after it was bottled, and it went off in the best possible way, I think. This is a beautiful beer, the way it's drinking right now also. - I imagine this will be really good as it warms up, too. - Yeah, and it's not really all that alcoholic. Like, it is warming, but I'm not getting a lot of alcohol burn or alcohol in my nose, right? - Yeah, in the aroma or in the overall mouth feel. - I taste it. - Yeah, I can taste it. - But nothing, not in the after breath. Exhale. - That's better word than after breath. - Right, after breath. - I'm still on the fence. I really like the Highway 78. It's probably one of my favorite of the collaborations that they've done. - It's a damn good beer. - I'm not really big into scotchills, I guess. Or maybe I am, and I just, I'm really picky about the worst I think. - I don't know, you used to be really an old chub. - Yeah, I'm still in the old chub. (laughing) - Wow, I really, really dug the Highway 78. And I remember just buying it every time I saw it and drinking it. Maybe I just had really high hopes for this. I do like that it's soured. I'm still on the fence about the level of all the different kinds of smokiness that are going on from the hickory smoke to the kind of peppery smoke to the little bit of pettiness at all. Well, none of them are very strong. There's just so many different kinds. - Right. - That my brain's like, "Well, what are you doing?" - And none of it feels wrong either, right? - No, it doesn't. - And they're just kind of fighting a little bit, I think. - That's just like my opinion, man. - You're not wrong, you're just an asshole. And Mike is right. - Comer than you are, dude. - I'll suck your cock for $1,000. - Wow. (laughing) - I will be back after this break. - Well, we play Credence on the break. This is the Lebowski cast right now. I'm really enjoying this. It's completely different from what I thought I was getting. Maybe part of my enjoyment is because of that, but I mean, I keep tasting it and it's sip after sip, a genuinely interesting and good beer. - I mean, as it warms up, it's getting sweeter notes. - Yeah, you want more of that maple, you know? - Brown sugar, you made it. - Yeah, exactly. - Yeah, and again, but that's taking a backseat to the sour cherries and wood and smoke. But yeah, I mean, those threads are in there. - That was really good. - Yeah, Mike just slammed him back. - Yeah, that was really good. - Now you play the waiting game, Mike. This is your punishment. - I think another thing. (laughing) - Mike just popped another bottle. Another thing that I'm not really diving with on this one is the aftertaste in my mouth. I think a combination of allergies and this tastes like an ashtray up in that bitch. - I mean, I already taste like an ashtray, so it tastes like sweet sweet fruit to me. - I'm smoke free. - I'm smoke free too, and I kind of know what you mean. - Yeah, it's like, it felt lingering to smell. - It's something I thought right at the beginning, I was like, there's a smokiness, caramelized me with cigarettes and ashtrayness, but to me, it's a little bit more campfire than it is ashtray. - You mean a campfire can be an ashtray? - Technically, yes, but. - I'm not wrong, I'm just an asshole, I know. - I know. Now, if you want to talk about like old burnt stuff, (laughing) you know, it tastes more campfire-like or woodburn stove than ashtray. Ashtray has got a very particular kind of flavor to me that this isn't really caring. - Well, it's non-smoker thought. - Okay. - Okay. - A little ashtray. (laughing) - That's what we perceive of you guys. - Yeah, don't try to like justify. - I will say that I was wrong. I thought that it would taste better when it warmed up. - I don't think it actually tastes as good. I think you should drink this cold. - Okay, it was kind of like this flat sourness. - Ah, I still liked it. And by the way, all of these beers were sent to us by Steve Gonzalez, who works for Stone, but isn't doing this for Stone, he's doing this because he's a super fan. - He's a fucking awesome guy. - He really is, we have them so much at the JBF, like we have-- - Yeah, that dude is awesome. Super fucking cool. - He's the least creepy of all of our listeners. - Yes. (laughing) - I was gonna say, that's not true, but yes. (laughing) But you know, I did also get to hang out with the craft beer anonymous guys. - That was a lot of creepy. - No, those guys were kind. (laughing) Nick and Dave were really fucking cool. And we, and I actually met them at Falling Rock. We just kind of bumped into each other. It's like, hey, what the fuck, you know? How's it going at Dr. Bill's tasting downstairs? Yeah, which was a lot of fun. It was really nice to hang out with and talk to those guys and talk a little bit of shop and get a little drunk with those dudes. - Oh yeah. I hate everybody and everything. So I talked to no one. - You really didn't, did you? - No, I didn't. - You talked to me quite a bit against my will. (laughing) - Exactly. - Yeah, he didn't want it, but you did. So that was the Batch 1 Highway 7.8 Scottsdale Chuck Jeff and Mitch Blend aged in Scotch Whiskey Barrels and the next beer I'll let Grant introduce. - This is gonna be batch number two, Highway 78 Scotch Ale Wagner Blend. Ale aged in Scotch Whiskey Barrels is 12.2% ABV, 17 IBU, one-time release bottles, of course, brewed at the exact same time, June 23rd, 2011. They're probably all gonna be that, I guess not. Also bottled, January 2013. The Malt's are Maris Otter, Golden Promise, Crystal and Chocolate Malt's are East Kent Goldings and Target again. And the other category goes to Sukenet Cane Sugar, unfiltered and aged for 16 months in 44.5% Highland Malt Whiskey Barrels, and 11% what, who cares? - Lowland Great Whiskey Barrels. - Hey, this is the most information that I've ever received, thank you, Stone. - I know, it's great. I guess people do care about that part. Sorry, there's percentages that it was aged in. Stone Brewmaster, Mitch Steele, Green Flashes, Chuck Silva and it's the same as the other one. - Well, the first part's the same as the other one, but it changes. - Okay, Stone's dude is a great guy. - Yeah, he's a great guy. - It changes. - Okay, Stone's dude, Steve Wagner likes Scotch Whiskey with strong peat smoke flavors. So he selected the Islay Scotch, whatever the fuck, Whiskey Barrels for their robust smoke and brine characters and Highland and Lowland Scotch Barrels to round out the blend with Vanilla and Carmel Tones. - And your reading's getting better and better every time. - I think you're kidding. - Until I get to number six. - I think yours is getting worse and worse. - It's 'cause mine sounds like, my voice is terrible. - Don't blow it on the voice. - I just did. This beer looks a lot like the last one. I think this is-- - That's much darker. - Yeah, it's like a little more ruby dark. - Touch more brown ruby. - Garnet. - It's rich you're looking? Yeah, garnet. Just as clear. - No head or very minimal head. When Mike was pouring it, there was nice bubbles. - Yeah. - Now there are no bubbles. - And they're completely dissipated. - And this smells completely different from the last one. - Ooh, ooh, ooh. - You don't like the way this smells? - I don't fucking like Scotch. - Yeah, there's a little bit of pettiness on the nose. - There's a lot of pettiness on the nose. - Yeah. - Go on. - It's there. Three out of four noses agree. - But a lot of vanilla and caramel as well. - Maybe a little heather. - Interesting, okay. - Yeah, this doesn't smell sour at all. - The way that the batch number two smells is how I thought the batch number one was gonna smell. - Right, exactly. I smell of alcohol more in this. - Yeah, this one pops. - Yeah, I like the toffee and caramel in the nose. And I'm really liking that pettiness. - Guys, can I get band-aid just? I think it's something that's kinda band-aidy. I get something that's similar to that, but it's a lot more just like rubbing alcohol. - Yeah, I guess there's a little bit of like rubbing alcohol there. But I'm not getting band-aid. I mean, I kind of see where you're headed there, but-- - Oh, this is great. - Oh my God, her face. - That is so funny. - The anesthesia just took a sip. - Sip. - She's gonna cry. - These tears are bad tears. - No, terrible, terrible, awful, peat-laced tears. - Oh, she doesn't like scotch at all. - Oh, she's just rejecting it. She's going in the convulsion. (laughing) - Her eyes are bleeding. - You guys don't think we should call an ambulance. (laughing) - We'll get to it at the break. - Yeah. - There's also, again, another red apple. - Sure. - A aroma there, too. Red apple skins baked apples, that sort of thing. But lots of whiskey. I mean, there's a lot of whiskey in this nose. - Something a little nutty as well. - Yes. - I'm just gonna taste it. - It's not bad. - For scotch lovers, I think they'll dig this. - Yeah, definitely. - I'm a scotch lover, so. - If you don't like scotch, you're not gonna like this at all. - I actually really like this one. This one's actually really tasty to me. - I like this, too. - It tastes like burning. - There's-- - It tastes like burning. It tastes like scotch. Like there's a lot of that peaty, eyeless scotch. - Well, there's a penis to it, but even still, for me, it's not so over the top with it. Like I've had with other beers. There's somewhere it just picks up nothing but the peatiness. But there's-- - Like Oladab and-- - Right, yeah, there's some complexity that's underneath everything here. And I appreciate it. I think it's really, really tasty. I really would love a cigar right now. - Oh, yeah. The first thing it does is it knocks me over the head with the peatiness and alcohol. There's a lot of that there. Like it's very much an expression of scotch, you know? Then it kind of turns a little bourbony toward the end, right? There's a little bit of vanilla tone that comes up, caramel-y, apple-y sorts of things that are happening, and smoke. Like there's a ton of smoke there. And it's not just the peat. - Smokey, peaty. And it's funny you mentioned cigars 'cause it reminds me of, there's this flavor. It's kind of like the scar wrapper, the leaf. - Yeah, there's a tobacco quality there. - Tobacco, yeah. I'm probably a little bit more leaning into the Anastasia camp of not big into scotch. And I can appreciate that this is really hitting on some of those flavors that, if I were more into it, I'd like. But for me, I'm not gonna drink it so much of this. - Okay, I'm sorry, Stone. I love you. Don't take this the wrong way. - That was hardly a full font. But it's an acquired taste. I mean-- - That's how I feel about that. - You shouldn't get a scotchail, I guess. You're not into it. - Look at that. Yeah, I mean, which is weird that I like how I 78 so much, an old chum, but they're not really peaty. - Yeah, scotchails aren't always smoked. - Right. - It's usually the American interpretations that are smoked. - Which both of those are. - Right. - So this beer tastes like-- - It tastes like grandpa. - It tastes like-- (laughing) - Oh God. - Don't read that the wrong way. - It tastes like peat and simple syrup and alcohols. - There's a little bit of-- - Or some vanilla. - Cherry apple vanilla, a little bit of-- - Sure, flavored simple syrup. - I really dig the base beer, and I think that you can taste quite a bit of it in this. - Yeah. - And it's really picked up a lot of those characters from the different whiskey barrels, but I'm normally very sensitive to peat. And I'm actually really enjoying this one quite a bit. - Yeah, I usually like my Scotch is very peaty personally. - I mean, that's the thing is that I really dig LaFroig, which is a really peaty Scotch. - Love that one. - And I love it when it's in its Scotch format. I just feel like a lot of times with Scotch ales, the nuance is that it picks up from the whiskey barrels. Sometimes it's just overly peaty and it throws things off for me. - Right. - This I think is really, really good. - I wish that it was less alcoholic. - That's the only thing. - For me, yeah, that's what it is. - I mean, because this is beer format and not Scotch. - Yeah, yeah. Otherwise, I really like the flavors that are coming through. Although there isn't a whole lot going on, it feels like it has some depth in its simplicity, I think. We mentioned it being complex, but I don't really think that that's the right word. I think that it's more subtle. Yeah, there's a subtlety to it, but the alcoholic quality belies the subtlety, I think. I think that without that alcoholic quality, we could kind of dig a little bit deeper into what's actually going on here, but that's kind of clouding my-- - I think it's just rich and bold and manly and it's probably just too manly for me. - Whoa, whoa, I'm a really fucking manly. Okay, so let's dial that back. - You're more manly than me. - Yeah. - It makes sense that neither of us can handle this. - I really dig the aftertaste on this one. - Oh, I do too. No, I'm enjoying this beer, but yeah, I wish it was less alcoholic. Should we move on to the next one? - Yeah. - The grad just dumped his out and Anastasia dumped hers in a mike's glass. And I'm going to take it real slow. - I was going to wait until you guys were done with this to dump it. - But it's actually okay that you dump something. I mean, it's not a big deal. You don't have to like all of these. I want to impress you guys, you know? (laughing) - So we just drink batch number two, Highway 78, Scotchow, Vagnob, Len. Now mike is pouring batch number three, stone, old guardian, barley wine. 2011, vintage, aged in Kentucky, bourbon barrels. - That sounds so good. - This one is 11% ABV, 50 IBUs, one-time release, available on bottles. Through January 13th, 2011, bottled January 2013, Moltz are extra pale and Maris otter crystal. There's a lot of splooge in it. Hopps are warrior coz I was like, she's just looking at her faces and we're going, oh my God, smells great, go. - Hopps are warrior, Columbus, Antonum. Unfiltered an age for 23 months in American oak, Kentucky, bourbon barrels. Our take on this age old style is full bodied and heavily hopped. We tinker with the recipe every year and this version was big, smooth, and multi with a fairly dry and bitter edge. A nearly two year rest in bourbon barrels added lots of bitter oak, tannin, caramel, and vanilla flavors to this beer, giving it a big malt presence and a more restrained, hot profile. Vanilla flavors from the oak accentuate its multi-sweetness without being syrupier, overly sweet. - Nice. - Oh my God, you guys. Oh my God, it smells so good. - Oh, no, no, no, no, no, no, no, no, no, no, no, no, no. - Oh, hang on, we'll get to that. - It looks all right. - Yeah, it's a brownish RNG. - Kind of halo models. - Pretty decent amount of head. - Not really. - Look at mine. - It's lingering. - Tiny head is tiny. - My head looks good. - It comes right back with this world. - It's small, but frothy. - Okay, and it smells really good. - Oh my God, it's just such bourbon heaven. - It's bourbony, caramel-y. - So I'm getting a bunch of barley wine with bourbon, right? It's a, oh she smelled it. - No, no, those, oh God, I had one and I'm in Denver. Those are little, no, I did not have one of those. It's called masturbating. - Oh shit, she was masturbating though. - It smells like masturbating? - No, no, no, okay, okay, this is for real, this is for real. John will know what I'm talking about if I can get the words out. - What? - You're peeing wafer cookies with like the caramel. They're really, really, really thin. - Strip waffle. - Yes, it smells just like one of those. - You're right. - Dawn, anesthesia, ow. - But it doesn't smell just exactly like that because there's more bourbon in this. - There's bourbon, there's maple, there's deep brown sugar, macadamia nut. - Yeah. - A little bit of orange. - I don't know how you eat your strip waffles, but I need everything with bourbon. - Orange zest and clove. - Right, yeah, typically the old guardian, I normally get some citrus tones out of it, normally like a deep candied orange and there's some of that here. - Raisins. - You guys just keep describing it, we're gonna keep drinking. - Yeah, raisins, there's a dried fruit component there and maybe some chocolate. - Yeah. - Roasted figs. - A little bit of shaved. - A little bit of shaved roasted coconut, almost like a... - Oh, what are those coconut? - Mound bars. - It's like whoppers and mound bars. - No, no, wait, wait, wait. I totally agree with what you're saying. - That makes sense. - Caramel the lights. - That makes sense, but what is that fucking cake? - Oh. - Oh, German chocolate cake. - German chocolate cake. - No, but you nailed it with the caramel the lights. It smells like one of those Girl Scout cookies. - Oh yeah, yeah, yeah, yeah. What the fuck are they called? - Caramel the lights. - Caramel the lights or samos? - So yeah, like a samos. It's a regional thing. - Bullshit. - And why they won't call them samos as it's offensive. - This smells so fucking good, I'm gonna taste it. - Can I just put a piece on my titties? - I want you to do that too. - Yeah. - Oh, Jesus Christ. Oh, that's good. - Wow, that's awesome. - Oh, that's good. - You know, it's still very much stonal guardian. And it tastes like stonal guardian, but with that additional bourbon level is amazing. - I'm getting a lot of milk chocolate. - They are doing God's work here, guys. - Are you sure you guys aren't an abby stone? - That's a badass beer. - I definitely get, yep. - Yeah, I totally agree. There's a hint of that. It's kind of like on the back end here. - Oh, yeah. - You know what else there is? - Mm. (laughing) - And there's a little bit of... - This is a good podcast we're gonna do. - You know what's really surprising to me is how much more that orange and orange peel comes out after it's been barrel aged in this whiskey barrel. Because usually with all guardian, you do get a lot of that orange zest. But it seems like it's popping a little bit more from a here. - There's an all-spice and cinnamon note when I smell it from the far end of the glass. Really closely tied in with like the alcohol. - I also get a little touch of chocolate covered almond, or like almond skin or something. - Sure. - Not very sharp, but just a little teeny little bit. - Are there almonds and almond joy? Almond joy also has coconut on it, right? Or is it just mounds? - Oh. (laughing) - Almond joy. - Yeah, I think you're right, and some... - Sometimes you feel like a nut. Sometimes you don't. - Add that cookie thing, whatever you're talking about. - Stroop waffles. - Stroop waffles. - It seriously looks like a waffle with what, like caramel in the middle? - Yeah. Like maple caramel. - I bought it at the infamous 7-Eleven. - They're so good. I don't remember you have. - Guys, we're on beer three and I'm feeling it. - I know, me too. This is great. I get a little bit of an old book must. You know, it's a little bit of an old library. - Just a touch. - That's making me really happy 'cause it's reminding me of how fucking good just the regular old guardian is. - Old guardian is fantastic. - And how they nail it. - I get a little bit like, you know, nonfiction, maybe like a reference section best. - See, the best part of what Grant says, something like that is the serious look on his face. What he turns to you, it says, "You know, I get, and he engages you." And then he says, "Nonfiction." - It's more like an old 1900s cloth bound. Yeah, you're right, maybe nonfiction. - It's something about that old clue that you see us. - Yeah, something about exploration. - It's the occult section, guys, seriously. Yeah, I'm really liking this a lot. - This is awesome. All three of the beers that we've had tonight have been pretty exemplary for what they-- - In your mind. - Yes, very much. That's all that matters. - That's just like your opinion, man. - It is. - I think that this one is, for me, the best of the bunch, batch number one. I think it is a short second, but that might score some extra points for being completely fucking interesting. - Right. - In a very different way from any other beer I've ever had. But I didn't enjoy that one as much as I'm enjoying this one. The batch number two, I wish I liked it more. Still good beer, but doesn't hold a candle to this one. - This is just so completely up my alley. This is everything that I want in a beer. - The number two for me, I liked that a lot more than I thought I was going to. That really surprised me. - Right. - But I really was happy with the fact that number one had soured. That was fantastic. - Yeah. - That was a really nice half accident. - Soured in a good way. - Yeah, that was a really great happy accident. It doesn't normally end up that way. So when it does, it's a special treasure that you should covet. - You know, the more I keep drinking this, the more I am falling in line with the strup waffle description. But there's, like I said, again, a bunch of orange zest over that thing and bourbon. - I don't know about the strup waffle. I didn't see you eat it and I'm not familiar with it, but you need to make yourself familiar with strup waffles. - Yeah, no kidding. - Just watch me eat another one. - It reminds me though of the, there was these packaged waffles in Belgium. - Hey, strup waffles. - Yeah. - But it was an actual waffle. It was an actual waffle half. - Right. - But it had a bunch of turbinato sugar mixed into it. So whenever they actually made the waffle, it caramelized and kind of melted down, still had some crunch to it because of the turbinato sugar, but this is highly reminiscent. - You know what else this is reminding me of? Like when we were kids, my parents had, of course, Mexicans have an orange tree in the backyard. - No way, yours too. - Yeah. - Yeah. - And one of the things I used to do, 'cause that was an idiot, was I would like is, 'cause I isn't idiot, is I would pick leaves off of the tree and chew on 'em, because I like the bitterness of those leaves and the slight RNG greenness of that. - Life is rough in Mexico, guys. - And there's a little bit of, (laughing) this is the first time I've laughed since my soul died. - You never had one. - I don't know. When was my divorce? No, I'll get it. This has a little bit of that in there, and I like that. So, you know, when the prof was talking about breakfast beers? - Yeah, really? I would drink this anytime. - I would drink it this shit out of this for breakfast with a Belgian waffle that maybe had orange jammy syrup on it. - Or chocolate. - Chocolate chip waffles with an orange syrup. - I mean, that kind of describes the beer already. - Exactly. - And maybe you need some pork bellies and a little salty. - Some scrambled eggs in this any day. - You would drop scrambled eggs in any food brand. - Let's take a break. - All right, let's do it. - Let's take some eggs downstairs. - No, no, we're not gonna get eggs. God damn it, you're horrible. - You'll see. - I'll make you a believer. - That you're horrible? - No, no, no, thanks. - Already believe it. And the eggs in the beer? - No, nobody's doing that. - We'll see. We'll see you guys after the break. - No, we're not gonna see. It's terrible. - We gotta pray some credence on the way out. (laughing) - Is that your credence? - Wow. - Is that moon rising? - Nope. - What was that? Good song, bro. - Other credence songs than one. - Do you even credence, bro? (laughing) - Do you even CCR, bro? - She's never credence. (upbeat music) (upbeat music) ♪ There's a place of our head ♪ ♪ And I'm throwin' ♪ ♪ Just as fast as my feet can fly ♪ ♪ Come away, come away ♪ ♪ If you're throwin' ♪ ♪ Leave the sink and shift behind ♪ ♪ Come on, rise and win ♪ ♪ We're going up around the bend ♪ - Aw, that's a really good song. - All right. - Poppy. - Yep. - Man, how do you guys feel? You good? - No. - Fantastic. - I'm coming all swimming head drunk. - I know. - I just reached fucking level amazing on hair. - Oh yeah? - Oh yeah? - Jesus. (laughing) My hair's going super se on right now. - Kind of. - Looks like Cthulhu. (laughing) - Awesome. - We're gonna do stuff for men. - Medusa for men, that's the shampoo for you. (laughing) All right, we're gonna get right into our next beer grant, please. - This is batch number four. It is stone old guardian, barley wine, 2011, vintage aged in Kentucky, rye, wish key barrels. That could be a typo. - Whiskey barrels. - Whiskey. - This is 13% ABV, 46 IBUs, brewed on March 29th of 2011, and it's bottled in January 2013. - March 9th of 2011. - Yeah, that's close enough. - Yeah, cool. - And Maltzar two row pale, and Maris Otter crystal, the hops are warrior, Columbus and Atonum, unfiltered and aged for 22 months in American oak, Kentucky rye, wish key barrels. - And it looks a lot like the last one again, because yeah, this is the same barley wine base. - Yeah, it's slightly easy, but it looks a little aqueous toward the top of it. It seems like there's a more dense bit that's going right under the bottom of the-- - You guys have a bunch of pulpy sediment in yours? Or am I just the bottom of the bottle? - I think it's you. - I'm sorry. - That's fine. - No head on this one at all. - Very wispy. - It smells a lot like the last one. - This one's a little sweeter in the nose. There's a little bit more caramel coming through, I think. Not as much citrus orange. - And the difference, I think, is this has that rye note rather than the bourbon. - Yeah, a little bit of spicy rye. - It's nice. I could see this with a pastrami sandwich. So far, at least with the nose. - Oh, you look creamy, Ness. - Well, I just tasted it. - Yeah, me too. - I just had to jump ahead because it smells a lot like the last one, but with a spicy rye instead of the vanilla. - But I think you were absolutely right. There's less of a citrus note that's going on here and far more of a spicy rye thing that's going on. - And this tastes really nice. - This is awesome as well. - I think I might actually like this one more. - I might too. - It's like candy. - I think I like how the rye plays off of it. I think that the bourbon kind of just adds to an overall sweetness that was going on with the other one. - Yeah. - Because the rye adds that sort of offset. - It's a little bit of a contrast and it helps to cut it quite a bit more. - Contrast is a much better word. - Offset, beer. (laughing) - It's a lot of the same flavors, you know, but again, a little bit less of that orange zest and more of a spicy rye quality going on. It's really nice. - Very peppery as well. - Absolutely. - I still really dig the chocolate notes that I'm pulling out of this one. - This one seems more like bitter chocolate and it's a little bit more of a high percent cacao chocolate. - I feel like this one, the spiciness is really helping where in the last one, there wasn't too much of it. So there was obviously a lot of sweetness. I feel like the spiciness that's going on here works as a good replacement for the hops, if that makes any sense. - No, totally. - Maybe it works with the hops. - I didn't get much hops out of the last one at all. And normally, Old Guardian has a decent amount. - Quite a bit and that's kind of where I think that orange zest was coming from, but it wasn't overly bitter necessarily. It was just more of that orange flavor. And I still get a little bit of that here, but it's far toned down compared to the last one. - I think you mentioned, actually it might have been two beers ago, you mentioned some red apple notes. - Yeah. - I get red apple in here, more of the peel. - Yeah, there's a bit of that. - Pretty solid beer, this is great. - Oh, this is fantastic. - This is a nice cold weather beer. And finally in Texas, it's cold. - 50s, but yes. - Cold enough, it's great. I love this one. - I went out by going to T-shirt and I go, I can drink this in a T-shirt outside, it can be nice. - Fuck yeah, actually before we started recording, you guys were like, let's record outside. And I was like, no, we have a whole room set up for that shit upstairs. - Let's just move all the equipment downstairs, and outside. - I mean, we have the portable rig, but still. - At one point, we should do an outdoor portable rig one, because we will. - It's so nice outside in the winter. - I was really worried about that, coming back from GABF, 'cause man, I was digging the weather in Colorado. - Oh, so good. - So much. And then I come back on Saturday, and it's rainy and muggy as hell. - So muggy. - But then the next three or four days after that, it got really cold. - We got a foot of rain, the day you flew back. - Yeah, it's insane. - It's almost canceled. - Right. - The thing I don't like about Colorado, and this is only because we were there for just a week, the higher altitude makes me so much more of a lightweight in comparison, like for drinking beer. - Yeah. - It hit me quicker than I expected. - It hit me quicker, but for some reason, I was able to sustain for quite a long time. - 'Cause you're a terminator made of metal and whiskey. (both laughing) - High five, high five Michael, high five. - Right back at you guys. - Yeah, and it stays as yelling, high five, but you still haven't listened to what you said on that first set. - Hey, hey, hey, that's not that I got vaccinated. - And you're like, yeah, you know, we went to this? - Oh, it's like a 15 hour long story, I get it. - That was a carnival. - You had to walk, you know, two miles. - There was a guy walking upstairs and he literally was carrying a cake. - Cake, it was good cake, it was terrible cake. It was all right cake. The cake, there was cake. - Yeah. - Guys in Colorado, I had cake. - You also had that horrible story. (both laughing) - That you didn't edit out, who's fault is that? - Mine, you said it. - Yeah, it's a good point. - This beer tastes like cake. No, it really doesn't taste like cake. - It doesn't taste like cake. - This beer tastes awesome. - I mean, I think that the problem is with this beer is that we kind of summed up a lot of the flavor notes in the previous beer. - Yes, the only difference is it's bourbon versus rye. And we kind of addressed that point. - Yeah, pretty much. And what the rye kind of been part, it's again, it was a spiciness and like I said, it's a little less citric than the last one. It's a really good beer. Fucking fantastic. - And it's totally a personal judgment call on which one is better. - Yeah. - It really boils down to a matter of taste. - Maybe. - I'm huge. - Yeah, totally maybe. - I'm a huge rye guy. This is right up my alley. - Rye guy, Lambert. - So I want to throw something out there to you guys. - What? - This beer with a Monte Christa sandwich. - Oh, oh, shit. - Yes. - That'll be cool. - Oh, fuck you, Anastasia. I'm so hungry. - The boob is now. The boob is now. - I just love how angry Mike gets when you mention food. He's like, you son of a bitch, you ruined my day. Where's the food now? - Anastasia said the boobs now. And just so everybody listening knows, she's grabbing her boobs. - Under the broth. - It's almost like a Molly Shannon kind of, oh, I'm just gonna smell my armpits. What is it? - No, no, don't want to smell my armpits. Nope. - I feel the show's trying to confuse the audience in some way. - I don't know. Mary Catherine Gallagher over here. - Get them too drunk that they can't sexually perform. And then also trying like turn them on about like sexual things going on. - Is this turning people on? Anastasia's smelling her boobs. - Just me. - Oh, not me 'cause I had too much beers. - Yeah, you drink that beer. - Oh, yeah. - Oh, yeah. - You know what, let's just move on to the next one. That last one we had was batch number four. Stone old guardian barley wine 2011 vintage agent Kentucky rye whiskey barrels. - Delicious. Moving on, we're on number five, which is Stone old guardians barley wine 2011 vintage aged in Temecula red wine barrels. 10.5 ABV 53 IBU brewed on March 9th, 2011, bottled in January, 2013. The models are two-row pale and Maris autocrystal. Hops are warrior, Columbus and atanum. And this is an unfiltered and aged for 22 month beer in 60% American oak red wine barrels and 40% French oak red wine barrels. - I'm looking forward to this one. So checking this beer out, it looks exactly like the last one. Hazy brown RNG. - Yeah. - A little more bread. - A little more red, I was gonna say the same thing actually. - A little bit more head too. - Yeah. - Oh, and it smells really good. - Keep it in your pants, Michael. - No, I don't have to anymore. - It smells good to you guys. - Mm-hmm. - It smells musty dusty. It smells like an attic. It smells like grandma. - It smells like wine barrels. - Yeah. - Some French oak barrels. - It smells like alcohol. - It does smell like a lot of alcohol. - It doesn't smell as strong as the other ones. - There's a little bit of a strawberry note. So the base beer is the same. So I'm smelling a lot of the same barley wine base stuff. But there's a little strawberry happening, a little bit of cherry happening. - There's definitely a berry note. - Yeah. - A little bit of old hot. - Yeah. - Some hay? - Yeah, there's a dusty-- - I'm not getting any of those sweet fruit notes that you guys are getting. - We can tell you taste it. It's really, really good. - Oh, that takes off all the edges the last two had. That's a lot less bitter than the last two. - You don't like that at all? - I mean, I like it. - Your face didn't say that at all actually. - Oh, so I gotta work on that. - That's how she reacts to everything. - I forget you guys are paying me. - You know what? - What? - Yeah. - Aw. - Awkward. - No, I really like this. - You women are all the same. - So are you men. - No, I don't care for this. - What? - I think it's too, maybe it's too cold for me. I don't know. I'm having a really hard time picking flavors out of it. - The berry notes that you talked about, I definitely get a bit of that going on in the flavor. - It's kind of an earthy, pithy sort of a berry quality that's there. - I had some cherries not too long ago. It's very similar to when you kind of bite into the pit a little bit, earthy kind of tannic note. - Yeah, there's also something like a cheese rind thing happening. - Sure, okay. - A little bit of that fungal or bacterial quality that you get in some cheese rinds. - I think that's a good description, but I think that you're getting something positive from it, whereas I'm probably not so much. - I mean, I like things. - I think I was already unimpressed with the nose in comparison to the other ones. I think this one is a little bit more muted. - It's a little more dry too. - I was getting those rich, robust aromas that I was getting in the other ones. This one came across as like I said, like a dusty, old, unappealing aroma. - So the last couple of beers that we had were very much vanilla macadamia nut, brown sugar. And those are all things that I really jive with on a regular basis. But the thing that I like about this one is that there is that berry note. There's almost like a grape skin quality to this one. - Yeah, there's more virgin oak that comes through. - Yeah, absolutely. Again, it all boils down to taste. I think every single one of the beers that we've had so far have been amazing. It's really just, for me, I prefer whiskey barrels to wine barrels typically, but I really like the take on wine that this beer is taking on. It's really neat that Old Guardian is such a versatile beer. You could really throw it into really just about anything. Great base beer, and it's gonna come out with something interesting. - I mean, you guys are saying that there's these berry and grape skin notes that I think are a lot more subtle. - They are subtle, but they exist in there, but I'm like, eh, kind of. It's not the heavy character. - So I see you have some of the last beer in your glass. Go back and smell and taste that and look at the differences. So that's more vanilla. - Oh yeah. - Yeah, of that whiskey stuff. What would you call the difference in this other thing that you're tasting now? - Okay, you're right. Yeah, that's what it is. It's like grape skinny, a little bit of fruit, a little bit of-- - But I guess maybe my problem is that I don't think that it jives as well with the barley wine that's already established. - Yeah, totally fair enough. - And so overall, it kind of just comes across as a bland, more muddled mess to me. I don't think the flavors pop as much. - And that's fair. - Nothing seems as vibrant. It just seems like this cloudy, depressed beer. - Well, the thing about whiskey barrels with a barley wine is that it's kind of a no-brainer pairing. I mean, it's the thing that everybody does because it really fucking works all the time. - So when you do something like wine barrels, you're taking a bit of a risk, you know? It's a far more daring. It's a different thing, you know, than people are used to because it is different, you know? - I don't think it's terrible. I wouldn't rank it too highly or rave as much. What's interesting to me is that when I hear wine barrels, I think that I'm gonna get a little bit more of a tart note or some sourness to it. We got that with a first beer by accident. - By accident. - And I think that that one actually worked out great. - Okay, so mine is warmed up and I haven't been paying attention to anybody. - You're welcome to our fighting time until you come back and talk. - Tanami grape skinny. - Yeah. - That's been said, that's been said. Okay, nothing new to add. - Okay, boops. - And I'm still waiting for her to fucking bust the boobs out, but she doesn't. - It's been 82 episodes. We recorded in our underwear last week. - That was amazing. - It's just a matter of time. - Grant danced in the window. - Yeah, he did a couple of times. - More than once. - It was really a luring. - That was private. That was just for you guys, not for the audience. - That was also for everybody that was in downtown Denver. Looking up at the 26th floor of the bar clay at that very moment in time. - Why did so many of them have binoculars? - It's weird. - You know, we said we would look out looking for people having sex, you know, in these building windows. - I didn't see everybody. - And we were them. We were those people. - Well, you guys were having sex in the corner. - None of those had sex. - No, well, no, but still, just none of us had sex. It was just Grant dancing half naked. - None of us got laid, it was sad. - Yeah, it was sad. - Not even self laying. Well, maybe you guys. - No, I totally was. - Yeah, I jerked off like four times. - Fuck. Do you guys just like doing the bathroom? - Yes, it doesn't matter where. (laughing) - I mean, do you do, and everybody else is there still? - I'm doing it right now in front of you guys. You don't even see it happening. It's pretty neat. No, no, no, it's all tantric. - Let's move on to the next one. Oh, God do it. That one was batch five. That was the same barley wine aged in Temecula red wine barrels. Number six is Stone Ruination IPA, Asian Kentucky bourbon barrels. This is a 7.8% ABV, 59 IBUs, brewed on September 17th of 2011, and it was bottled February, 2013. - And this is the last beer of the night. - Last beer of the night. The malts are pale and crystal. The hops are Columbus and Centennial. This is unfiltered and aged for 16 months in American oak, Kentucky bourbon barrels. - Our liquid poem to the glory of the hop. - Jesus, Stone Ruination IPA has been assaulting pallets for 11 years with over 100 IBUs of deliciously. Intense bitterness and vibrant hop flavors. Intense hop flavors shall shine brightly despite the lengthy aging time. The barrels lend a pleasantly astringent aftertaste. - Ah, flavor dust. - What, what, what, what? - Oh, but now you gotta wait for me to pour this beer 'cause it's all slow and-- - But the flavor notes must go on. - No, no, no, no, no, it's not. Walnuts and almonds, yo. - God damn it, you just did it. - I just want you guys to know that Michael Lambert just chugged the rest of my batch number five. - Holy shit. If you're gonna be that billy badass. - Did you have a no, that you're-- - Chugged the dump bucket, go ahead, Mike. Can I distract you with the head? - Mike is pouring this thing and there's a good ton of head on this-- - I'm distracted for a second. - Hey, we have a YouTube channel that we're doing some beer videos on. - Oh yeah. - The first video I chugged a bottle of beer and the second one, Mike is gonna chug the dump bucket. - Wait, you chugged a very-- - Hey, don't volunteer me for bullshit. - You chugged a very limited crooked stave beer that was like six bottles per person. - Yeah. - Can we do a series on the YouTubes about me drinking beers I don't like and the faces that I make? - Yes. - I think we should. - I'm gonna be so famous, guys. - They're like all your sex faces. It's just like all this shit that you don't like. It's just like-- - Chugged, chugged. - I just smell this, I'm sorry. Okay, so I'm gonna look at this beer. - Let's do this. - This is a-- - Hazy orange golden. - Dark golden, though. - Dark golden, yeah. - Copper golden. - Copper. - It's more yellow than copper. - Oh, I smelled it, son of a bitch. - I know, shut up. - Really good head, nice medium so it's like-- - It's like a young Robert Redford's hair. - Okay, smell it. - The best head of all the beers that we've had so far. - And son of a bitch, it smells so good. - It smells really good. - Smells like sweet, sweet, soapy oak. - Yeah, soapy oak and peaches. - Oh, wow. - Fresh peach skins. - So, real quickly, randomly throwing it out there. - A little bit of melon too, a little bit of melon. Sorry. - The first two that we had were so, I'm wondering if Mike's pouring skills are going down the drain. - Oh my God. - The first two that we had were very, very clear and see through. And then the last four have been so hazy and they're all unfiltered. - Who knows? - Why is it that it's a scotchail, scotchail? - Then we get a barley wine, barley wine, barley wine, and then only one of the stone marination. - And then cheeseburger, cheeseburger, cheeseburger. - Cheeseburger, cheeseburger. I don't know. - Shut the fuck up and taste this. - Oh wait, I'm not done-- - We're not done smelling it. - Michael! - Michael! - We're still doing the smell. You've been doing like 70 of these 82 episodes. You should know better. - No, Michael. Okay, a little touch of like granny smith apple, not acetaldehyde, but granny smith apple and a little bit of a green grape skins. - Mmm. - Specifically green grape skins. - Roasted apples and pears. - Yes, yeah. - Pears, like green pears. - Yeah. - A little bit of mandarin oranges. - Mm-hmm. - This smells amazing. - It's like cornucopia of, oh son of a bitch. - It's all very light. This isn't like a super pungent bear. - No, no, no. These are all like nuances. White grapes, white raisins, I mean. - I'm very conflicted with barrel aged IPAs 'cause normally they don't pull it off at all. This is total fucking win. So awesome. - Can I put it in my mouth though? - I just taste it out. - Oh yeah, yeah, yeah. Put it in your mouth. 'Cause we want that better o-face than what you guys do. - Wait a minute. I need to get a video of the annotations taste fight. - That's too late. - Oh fuck you. (laughs) - I can fake it being bad too. - This is really good. - You know, I honestly didn't know what to think and normally when I come across barrel aged IPAs because they're so hit or miss, I always have this very pessimistic outlook on what I'm about to taste. This is phenomenal. - You know, this is far more grippy than I expected it to taste. - Very grippy. - There isn't a hop in here that I would describe grape flavors to, nor the barrel, but there's something in here that's kicking up these grape flavors. - I mean, we already mentioned in the nose there's a soapy quality. I also can't get it in the taste and I'm curious what would cause that? - Huh? - Yeah, there's some hops that come off the soap. - I mean, it's not, it's not like a dial soap. It's like a very natural soap to me. - Is this like me and cilantro? If I think it tastes soapy, I might also think this. I mean, Columbus or Centennial don't really come off as soapy to me ever, but again, those don't come off to me as grippy ever. So there's something in here that's making that happen. I'm not sure what it is. - Or it could, I mean, it could be the combination. - Could be. I mean, I like everything else about this. That soapy aspect is making me think I'm gonna get diarrhea and my body's going, I don't know, Grant. - I already have it. Fuck you guys. - I was just going to have diarrhea since you was six. (laughing) You never know how the little mermaid's gonna affect you. (laughing) - I'm just crying out of my butt. - I wanna be where the people are. (laughing) Shit, never where the people are shitting, walking around with the, what the fuck are these called? - Legs. (laughing) I wanna shit on my legs. Shit on my house. Shit on my family and a mouse. I'm so glad. - How the fuck did we get here? - I don't know. (laughing) - I had to dig off my gosh. - I wanna shit. I'll be part of that world. - Oh my God. - I really want my voice back, so. - I'm so drunk. (laughing) - Wait, let's describe this more. Because I am starting to think that the green flavor that I'm getting here, the green nose I'm getting here, I think it's acetaldehyde. I think there's a little bit of that there. - I pick up a lot of peach in the nose, now that things are starting to warm up just a little bit. - Yes. - Yeah, but. - But where's that peach coming from? - Smell it and think a little bit of green apple jelly. - I totally get green apple once you said it. - Green apple jelly rancher acetaldehyde. Like I think that that's there. I still think this tastes really good, but I think that there's a little bit of that in there. - Oh my God, this might be the second one that something went a little wonky on. - I don't really get too much acetaldehyde. - Really, it smells like glass? I mean, maybe it's just me? - No, I mean, it's totally in my glass as well. ♪ Let me smell your glass ♪ - Do you smell that, Anastasia? - Nope. - No, shit. - I get the peaches, and I mean, I get a little bit of green apple, but not in an infected way. Maybe not green apple, just got something apple-y. - I don't know, I think there might be some there. Either way, this is awesome. Normally I'm pretty sensitive to it, and I'm not getting too much of that. - Sometimes you're wrong, especially after like five really big ass beers. - That's a good point to maybe. I'm not fucking counting, you fucking asshole. (laughing) - Boy counting my beers. - I do like how comparatively light this beer is to the rest of them. I mean, it's 7.8%, and there's a lot less malt, a lot less of that big heavy bass going on. - I'm really surprised at how well the hops are coming through, considering that the beer was actually brewed in 2011. - And they're coming through in a different way than the fresh ruination. - Come sure. So let me ask you guys, was this not something you'd like to address, but the flavor notes I had mentioned walnuts and almonds, are you guys getting that? - I don't know, maybe some almond, but I'm not sure about walnut, I don't know. - Walnut is such a delicate flavor to even try and pick up, I think. - Yeah, it's more-- - It's the nut. - It's kind of a buttery astringency with a little sweetness. - If I'm picking up anything-- - Walnut is, I mean-- - If I'm picking up anything, I pick up the meat of the almond, I think that that kind of comes through in the flavor. - Right, so-- - However, it's the skin from the walnuts is what I'm picking up. - Yeah, but I think that the almond, because almond has a very particular flavor to it, and I get a little bit of that there. - I'm curious as to why they use bourbon barrels to age the IPA. - I don't know, because I'm not giving a lot of Beaufort bourbon flavor here. - Not at all. - I don't mean to question it in a bad way, I just, I really do want to know, since this is kind of the odd duck owl, 'cause the first two were the Scottshell, and the middle, what, three were the barley wine, and then all of a sudden there's this IPA, and why they chose bourbon barrels over say wine, or pork, cherry, or rum, or any other kind of barrel. - And it's crazy, because it spent 16 months. - Yeah, no shit. - In a bourbon barrel. - Didn't pick up a lot of those flavors, and if it did it, it incorporated so well that you don't really get a lot of what makes bourbon bourbon. - I wonder if they used barrels that were completely cashed by that point. - You know, I mean, as much information as I was able to find, and that was a fucking lot of information, I find myself still having questions. Was this a virgin barrel? Was this a fourth used barrel? What kind of bourbon did they use? And I think that's one of the dangers of having too much information. - I mean, they're all interesting questions. - As long as Anastasia can keep saying them seductively, that's-- - Yeah, but listen to how she says everything else also. - Yeah, it's awesome. - It's awesome, awesome, awesome, awesome, awesome. - Wah, wah, wah, wah, wah, wah, wah, wah. - It's kind of like that. - Yeah, I just finished mine. I really liked it, and I get a little bit of bourbon in the nose, just a little hint of it, but not very much in the flavor. - That's right, I think some of the orange-ness might come from the barrel. And I mean, a little bit of the hop, too, but-- - There's a decent portion of vanilla that's going on with this one, especially in that last sip or the last chug, I should say, that I took of this glass. It was a lot of vanilla across the tongue. - Right. - But I'm ready to rate. - Okay. - I fucking got this shit. - Mike Lambert with his rankings. - Here we go. - My number six was the Batch 2 Highway 78 Scottshale, the Wagner blend. I put this at the bottom with kind of a heavy heart because normally I'm not a huge Scotts Petey kind of fan, but this beer was really, really good. I thought that it was well incorporated. There was a lot of things that were going on with it, and normally, for me, with scotch barrel aged beers, the Pete is out of whack, and while this was super Petey, it was in good balance still. My number five-- - Sorry. (laughing) Oh, sorry, I just turned around and looked at Grant's sheet and he drew himself in a dick costume. - Why did you do that? - 'Cause that's what Anastasia says. - It's ruined Mike's rankings. - Sorry, totally ruined the flow. - Totally ruined the flow. - My number five was the Stone Old Guardian Barley Wine, the Batch number five, aged in the Temecula Red Wine Barrels. I still thought that this was an amazing beer. I should say, every single beer that we had tonight, I thought was amazing. Really kind of boiled down to a matter of personal taste. - Yeah. - The one that was aged in the Temecula Red Wine Barrels, I really like the berry note that was going on. Old Guardian really showed itself to be a really amazing base beer. You can do a lot of different things with that beer and have something really, really quality come out, no matter what kind of barrel you put it in. It's just that the other ones that are gonna be ranked higher, just in terms of taste, that's where it was for me. My number four, Highway 78, Chuck Jeff Mitch blend. This soured in such a delightful way and it was totally a happy accident. I don't think that this beer was intended to sour, but it did so gracefully, really just amazing. There's times when beers will sour and it's a train wreck. - Yeah. - And this soured and it was just magic. If anybody's got bottles out there right now, you should totally crack this one open. - And cross your fingers. - And cross your fingers. My number three was the Stone Roanation IPA, aged in the Kentucky bourbon barrels. I am not a huge fan of barrel aged IPAs. I think a lot of times they go completely south or just strange and weird. I loved just about every aspect of this beer. There were slight vanilla notes that were coming across because of the bourbon and that just happened to pair extremely well with whatever hops were left over. And considering the beer was two years old by the time it was bottled, it really picked up some really nice character and still retained quite a bit of that IPA quality. A lot of that Roanation quality that I love. My number two was the Stone Old Guardian Barley Wine, aged in the Kentucky bourbon barrels. I really loved the orange rind aspect of this one. My number one, which was the Stone Old Guardian, aged in the rye whiskey barrels. This is really a matter of personal taste. - Yeah. - I love rye whiskey. This to me just, it had what I needed in something that I would drink on a regular basis where it had something to cut through that sweetness. That's where it is for me. - Awesome, man. Thank you so much. Thank you, Steve Gonzalez. Holy fucking shitballs, man. It's amazing beers. - I love this fucking guy. He's great. - I'm gonna go next because we're similar. We're not right on eye to eye, but. - Honestly, we're all kind of similar. - Yeah, I think we're all similar. So my number six was the batch number two, highway 78, scotchail, wagner blend in scotch whiskey barrels. That was really good. Don't remember a lot about it, which is why it's number six. Whatever, these all kind of erased my memory as I was going because yeah, fucking super high alcohol. Number five, batch number five, Stonewall, Guardian, Barleywine, 2011, aged in Temecula, red wine barrels. I thought that was really good, but it was lacking some of the other interesting vanilla's and stuff that I was getting from other barrel finishes. I did like the fruit notes I was getting from here, but it didn't really hold the candle to the other ones I thought. Number four was the batch number six, Stone Ruination IPA, aged in Kentucky bourbon barrels. That was really good, complete departure from the whole series. I loved the flavors that I was getting in that. I liked the green grapes, some of the apple-y notes, and I think there was a little bit of a sea dial to hide, but I'm not entirely sure. Didn't really take away from my enjoyment of that beer. Man, my voice is fucked. Number three, batch number one, highway 78, scotchail, the one that soured. And I thought it soured exceptionally. That did take on a lot of Flanders red notes, and I thought that was fucking interesting. I dug the hell out of that beer, and I really hope if anybody else has bottles out there, it is soured for you the way it did for us. Number two, batch number three in the Kentucky bourbon barrels, the stone ole guardian. - Nice. - I loved the vanilla quality of it. I really dug that part of how it changed that ole guardian. But to me, it wasn't as good as at number one, which was the rye version of the ole guardian. I loved that spiciness. I loved how that cut the citric quality of the ole guardian. Would drink that at any time. I think you're right. That's perfect for breakfast also. - Yes. - Dug it. Anastasia? - Yeah. - Go. - Number six is batch number two, the highway 78 in scotch with ski barrels. - Split. - Number five, batch number five, the ole guardian in tamiki blit, wine barrels. - Wait, what was that blit? - Very unimpressive. It was so just not, I mean, especially after coming behind the rye and the bourbon barrels, I guess, I don't know. Maybe if we had that one before those two, I would have felt differently about it. But we didn't, so... - Okay. - Number four, batch number six, the ruination in Kentucky bourbon barrels. - Oh, this is similar. - I will show you the rankings that I have already done, but everybody is very, very similar. Not good, not bad. It's more of a curiosity thing for me. I'm just experimenting here. Number three, batch number three, the ole guardian in Kentucky bourbon barrels. I liked it. I thought that one was gonna be my number one, but it wasn't, it was my number three. So number two, batch number one, the highway 78 in scotch with ski barrels. I loved that unintentional Flanders reddish soury note that it took. And I liked where the level of smokey pettiness was at. And I don't like those flavors necessarily, but I like them in very, very small quantities. And I think it worked, like Ruby has said, it's a very unique flavor experience in your mouth. - Absolutely. - And my number one was the batch number four, the old guardian aged in Kentucky rye whiskey barrels, because do I really have to say it? - No, you don't. - The exact moon, the comprend, comrad. - Yeah, you're really good at Spanish. Thank you, Anastasia. - It was more exolente. - Gracias. - Grante. - Davis. - And Davis de Grante. - All right, number six goes to number two. That would be the scotch with the scotch whiskey barrels. This one, I dumped out my beer. Okay, I'll say this. I think that the series, they've done a great job. These are all pretty solid beers. It's just down to a personal preference. And for me, I don't think I actually like the barley wines, and I don't like the scotchills as much, so I already wasn't gonna be so keen on some of these. Five of these, actually. But that one in particular, it was two PD. It was just, it wasn't in my flavor palette, so I dumped it. Number five went to batch number five. That was the red wine barrel, barley wine. I thought that this one was actually just kind of a muddled mess. I didn't like the nose. I thought it was really musty smelling. I wasn't really into it. The flavors kind of all melted together. It wasn't as crisp and clean, and I didn't care to drink that too much, so I think I also dumped it. But then again, these are all high alcohol, and I don't need to have that much before I drive home. - I know. - Number four goes to-- - Take care of a baby, right? - Number four goes to number six, the batch number six, which is the stone ruination IPA and the bourbon barrels. I had some issues with this one. This one I actually drank all of, so this was why it was above the other two. But otherwise, here's my complaint. I thought that was soapy. I thought that was not just in the smell, but also in the taste. There's a soapy-ness. I also got the acetylaldehyde that Rubio was talking about. That seemed like a problem to me. Then the biggest problem is, you're marketing this as aged in Kentucky bourbon barrels, and where's the bourbon? I honestly really couldn't pick up on it at all. If it was there, it was very, very small, very minor in the background. - It was there, and it was very small, very minor in the background. - And that's disappointing. Number three goes to batch number three. The barley wine that was in the bourbon barrels, and this was one that all of us were pretty much raving about, is orange, and zest, and caramely, and bourbon-y, is the last sweetness and warmness. - So good. - It was great. Number two went to the rye version of that, which I thought had a little bit more balance. It had that contrasting of flavors, the spiciness that played off of the sweetness. Overall, I think just made for a much better beer that I finished and really enjoyed. But surprisingly, for me, I thought number one, I actually gave to the number one batch, which was the scotch ale, aged in the whiskey barrels, that had some sort of issue with it that made a sour. I liked the sourness, and that so much, I liked the smoky quality. I think it was such a great beer. The only time I didn't like it was when it warmed up. I think that this beer was so great when it's drank cold, drank cold. - Or cool. - Is there alcohol in this beer? - All the way. - What the fuck is going on? - So much alcohol. - Whee! - There's so much spit in my mouth. - No. (laughing) - Anyway, this is a really delicious beer, and Steve Gonzalez is a mensch. I love that guy. He was great to have on the show. - A mensch? - Yeah, yes, it's a, it's, - Hey, what a guy in, in Hebrew. - I don't know if you know how the Jews own podcasting. (laughing) - And apparently Grant Davis. - Yes. - This is a very Jewish name from a man their son. - It's David Sowitz. - Yeah, David Sowitz. - Hey, wait, that guy was just great. He's knowledgeable about all this shit, and was a pleasure to talk to. You guys should listen to our previous episode of this, where we got to interview him, skip all the drunk bullshit in the beginning, and just get to the interview with that guy because it's great. It's a really good interview. He talks to shop for like 30 minutes. - It was awesome. It was really an awesome experience getting to meet this guy that not only sent us amazing beers, but has just like a fucking complete wealth of knowledge. - Dude, he was-- - Everything, it was insane. - I feel like we should take him break. Okay, it's more work for you, but we should break that off into its own separate thing. Like just that interview with him, because I think it was like a really good one shot thing that's great information for him. - I need to figure out how to get another talk with him. I wanna talk with him again. I mean, I didn't say shit because it was just so informative. And it was really, really, really high. - Well, one of the things I wanna dig in with him a bit more about is that he was a sensory scientist. - Is this Miller? - Yeah, from Miller. - Yeah, we need to fly that guy out here. He needs to fly out here on his own diamond come hang out with us and fly me. - Yeah, definitely. - Hey, Steve, do you wanna come out? - I mean, seriously, that's such a-- - Yeah, doing a sensory job at Miller, trying to find off flavors and variations in Miller beers. That's something that's so clean. - That's a huge job. I wanted a job. - I really wanna talk to him. - We really only scratched the surface on, like, how much information wealth of knowledge that guy seems to have in the industry. - Yeah. - And just on top of it being a fucking awesome dude. - Such a great guy. Thank you so much, Steve. It was so cool hanging out with him. - Yeah, let's take his dick out of your mouths. - No, no, no, no. It's there for just the right amount of time. - It's a trident dick. - Yeah. - It fits in three mouths. - Got three mouths? He's got three dicks. - Does that mean I'm just watching at this point? - Like, it's whatever you wanna do, I guess. - No, I guess I'm filming. - Wait, you don't do anything without any direction. It's just terrible. - Hey, we should probably stop. - Harry, stop missing. - Thank you for listening, everybody. - Absolutely, and thanks to our listeners for sending us to GABF. We had an amazing fucking time. - Oh, man, it was so good. - It was my favorite trip to GABF so far. - Really? - Hands down, without a doubt. - And we marketed to a bit of the people that showed up in Denver, so welcome any new listeners. Hopefully, this isn't the worst of us. - I know, I know, I know. - I mean, the first two are gone, so. - Yeah, you can't listen to those suckers. - I still have them, I'm gonna put them on BitTorrent. - We did get to meet and hang out with a bunch of listeners that were in Denver at the time, and that was fucking cool, and that recognized us completely fucking randomly. - Look, guys, we're just talking at a table, and they recognized your voices and came up to you. - Yes, you were standing in the street not talking, and somebody's like, "That's great, that gave us." - I'm really, really upset that no one came up to me and was like, "Hey, I recognize those boobies." - They did, and you went. - That happened. - You said you were at a burrs event, you got recognized for being on the podcast. - He just didn't say that he recognized your boobs, but to be perfectly frank, I think we all understand how. - Don't be shy. - Be recognized. - Don't be shy fellas and ladies. - Most of the pictures of you on the internet are from the neck down, so it's, you know. - They're the next person, so they're kind of cool. - They're like, "Hey, I recognize your boobs "and you mace on in the face." - They're like, "Why, I wasn't in the podcast." - She would mace that. I thought this was okay, man. - I mace it with my fucking vagina must. - Oh God. - I'm like, "This is good." - Like a skunk, I went there, bottoms down. - It has a stage of wins. - Do you want to end her? - It has a stage of wins. - You got me, I'm missing everybody out, then here's how I want to end her. - You win. - I'd sex with that stage. You'd have to wash yourself with tomato juice out. (laughing) - To get the smell off. - Probably don't forget behind the ears and in the whole. - I'd still do it. (upbeat music) - 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. Intro music was provided by Ian Butcher and his band, Defolated Balor. Follow him on Twitter at Twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. (upbeat music) ♪ Oh yeah, it's your right ♪ ♪ Oh yeah, it's your right ♪ ♪ Oh yeah, it's your right ♪ ♪ Oh yeah, it's your right ♪ (upbeat music) (upbeat music) (upbeat music) (upbeat music) (dog barks)
