[music] Episode 79 of the Bierist's podcast, recorded on September 26th, 2013. Murphy strikes again. [music] So that Jonathan Murphy guy. Who the fuck is he? He's a guy in New England who keeps sending his fucking beer, and I'm not complaining, Jonathan, you're a beautiful member of society. But holy shit, you're singing us a bunch of beer. This is the third show that we're doing with beers from Jonathan Murphy. It seems like Stone has a rival contender for our sponsor. Stone doesn't send us beer. Steve Gonzales sends us beer. It's not under-- maybe. No, not maybe. All the way, doesn't. They've only sent us one beer before. Stone did. But wait, where does he work? He works at this brewery over there in San Diego's. Stone? I can't confirm nor deny. He sent us Ailesmith beers also. It's not like he's doing it for Stone. He's just a beer geek who likes her show. It's a couple of diffracts. Since Jonathan Murphy sent us these beers, we find it okay to just talk about Steve Gonzales, the other guy who sends us beer. So is Jonathan Murphy character, and does he send us good beer? Yeah, I mean, he has sent us really good beer, and he sent us a couple of stinkers. The last show we did one that was in this same box, that rumple drumkin, the smoked pumpkin beer that was just so smoky. Oh, Jonathan Murphy, we got to talk. No, but we got five other beers here from him. But before we get into that, I'm John Rubio. And I'm Grant Davis. I'm Mike Lambert. And I'm Anastasia, save the best for the last who the fuck is Jonathan Murphy Kelly. Nice middle name. Thank you. It's getting longer. I don't know if you know what the word "nice" means. No, I don't. But look it up, because-- Okay. And like I said, this show is another five beers from Jonathan Murphy. And three of them. The first three that we're going to be doing are all from Smuddy Knows, and the last two after the break are both from Cambridge Brewing, and from Night Shift Brewing. And I'm really looking forward to all of these, because I have not had any of them. So four are going to be good, and one's going to be a stinker? I don't know. I don't know. I don't know how this is going to work out. Given the Jonathan Murphy ratio, I think that sounds well right. So it's going to be one in the stink, and four in the not stink. Thank you, Anastasia. You're welcome. If you could all see the gang sign that she held up with that, you'd get really horny. Hey, let's get into some emails. Actually, there's one email. It's from Paul Gregory, and he's from the UK. I'm going to let Grant read this for you guys. All right. I got this. Paul Gregory, right? He's so excited about doing the really bad English accent. Hey, guys. Oh, no, whether you're aware of this or not, but the UK has a separate or turns writing page. So there may be some reviews that you are not aware of. Good luck and keep up the special brand of on pretentiousness. Thanks. Cheerio. P.S. Bruce Wayne. When you were a boy, I promised your father I would take care of you. If that doesn't inspire a generation to start sweeping chimneys for a living, I don't know what that is. Chim chimney, chim chim drew, but Paul was right. I hadn't checked any of the other iTunes stores. If you go onto the iTunes music store at the very bottom right hand of the page, there's a little thing that looks like a circular flag. If you click on that, you could pick other countries stores, other countries, iTunes stores. And I did that and I looked at Canada, the UK and a couple of others, but UK and Canada are the only ones that I found that had comments. The USA, this week, we didn't get shit from the USA. Fuck you USA. Yeah, USA, it's how we feel. But we did get some from Canada and the UK. Oh, Canada. And I'm going to read these first off. Matt Thorpe says we're informative and hilarious and that we got him into craft beer. Thank you, Matt. You're welcome, Matt. Tom from Calgary said that we're a fantastic and entertaining way to learn more about craft beer. He's lying. Martin Kovaar says that we've given him a new appreciation for craft beer, showing him that there's more to it than he thought and making him more adventurous in his selections. That is awesome. Definitely. In women? Women? Made him more adventurous in his selections in women. Right. Now he's picking the ones with dicks. Screw you, Pawn says he's listened to all of the other craft beer pods and we're the best. It's true. Screw you, Pawn. It is true. Thank you so much, Pawn. Screw you. What? What should I call them? What? Pawn? Thank you, Pawn. Reborn96 says he really enjoys the dynamic of the hosts. Thank you, Reborn. Now let's dip into the UK. Can Grant read these two? Sure, because the first one is from Paul William Gregory, who is the guy who wrote us that email. I got this. Oh, God. So Paul William, Graggle, what? Funny, insightful and daring. The Beerus podcast is a modulation that will defy expectations and broaden your mind. You'll laugh, you'll cry, you'll curse and you'll beg for more. Your clitch percent copyright. No, no, no, no, no, no, no, no, it didn't copy over well. It's a cliche, cliche, cliche, cliche, cliche. Your cliche, cliche, cliche, blah, blah, blah. But don't take my word for it. I don't even really booze unless it's flavored vodka alcupops. So listen for yourself. Winner of some internet award that I only know exists because I voted for them to win it. The people at the Beerus, John Robio, Anastasia Kelly, Mike Lambert, Ryan Mess, in that Lord of the Rings weirdo, are mostly earn pretentious beer schnobs that you'll probably ever meet. So please listen if you have even one ounce of integrity. They're great and stuff. Oh, don't even wishin' before you give 'em five stars bottoms down. It's like Jonathan Ross's right here. That was slightly better than that Belgian accent you tried to tell. I'll have a few of these sounds like I'm only slightly, just slightly. I love how he called you that Lord of the Rings weirdo. This was so funny that I hope other people understood this. The best part is that Paul Gregory is at home going, "I don't don't like it." Oh, shall I look that bit? Chimp, chimp, Connor O, another guy from the UK, says, "It sounds like hot dogs." Fuck yeah it does. So thank you everybody for these iTunes shout outs. And anywhere you are in the world, please get on the iTunes music store, do a search for the Beerus and give us a five star rating and ride review. It helps us out tremendously getting higher in the rankings, getting our podcast featured on the front page of iTunes, and getting more people into the show. Yeah, super easy to do, very, very fast, ride a review. I could see your name and thank you for it on the show. If you're in another country, let me know that you've done that, because I don't peruse those other iTunes stores very often. We don't give a shit about those other countries. I mean, we do. Goddammit, Michael. Michael, the ruiter of the night. Goddammit, Michael. Terrible person. I also have a couple of donations to say thank you for. Liliana Gil Valdivia. Thank you so much, Liliana. That was actually her second time donating. Damn. I know. And thank you. Dylan Vernal. Thank you. Also, Badass. All of this is to help us get to the Grand American Beer Festival, which brings me to an announcement. Are we so close still? No, we're going. We're going to win! Body! Body! The confetti and balloon sound effects. Yeah, the four of us. Yo, please. I just have some confetti in my pocket. The four of us are going to the Grand American Beer Festival. Thank you guys so much. We owe it all to you. And because of that, we're going to bring you a lot of content from the GABF. Hell yeah, we are. We're already making plans to record some interviews and hopefully some video possibly. I don't know if that's going to work out. It'll be drunk and terrible. But do you guys expect anything worse? Truth. We're also going to be there and be available to hang out with some of our listeners. So join the Facebook page. Give us a like on that Facebook page because that's where we're going to be talking about where we're going to show up. We're going to do that on Facebook and on Twitter. It'll probably be easier to follow on the Facebook page. Now, just a couple of things. We raised a little over 1900 bucks. $1,900 from all you guys. Thank you so much. Super cool. Yeah. We wouldn't have been able to do it without you guys. Like, absolutely not. We're also continuing to take donations. And the reason I'm saying that is because we just barely got our place to stay covered and a couple of other things. I bought some equipment so that we could record on the floor. I got a portable recorder, some microphones. And we're going to be doing field recordings and recordings back at where we're staying. But we could use more money. I mean, we all paid for our flights. We all did all that stuff. And we don't have any extra spending money. So buy us a beer. Send us a little bit of money. Buy us a beer for us to enjoy at the GABF. We'd really, really appreciate it. And continue sending your donations throughout the year so that hopefully we could go again. Or just come hang out with us and buy us a beer. Hook her some blow. I want hook her some blow. OK, you don't have to come buy me a beer. Stock us on the Facebook page. Do that. Yeah, follow us on the Facebook page. And you can find out where we're going to be while we're on Colorado. And tonight, just so everybody knows, we picked the two winners for our thank you gift packs. Nice. Yes, we did. Yeah, we did. And we actually picked. OK, Anastasia picked them. I'm not going to say who won it yet. I want to get in contact with them first. It's like if someone dies, you want to contact the family first. No, I just want to make sure that they're not an AA. That's a good reason too. Yeah, I want to contact these folks and make sure that they're still cool with us sending them beer. Why wouldn't they be? But still. Yeah, we're that they're in AA and listen to the beer. But again, thank you so much for all of your support. And we can't be more appreciative. Thank you guys. So on to our beers, Jonathan Murphy sent us five beers. Like I said, the first three that we're doing it from Smudy knows. And this first one is Farmhouse Ale from their big beer series. Smudy knows brewing companies from Portsmouth, New Hampshire. And this is a limited release available in bottles and on draft. And I'm going to read the description here. Broadly speaking, a farmhouse ale or saison is an esoteric style native to the French Belgian border region. Characterized by a golden to light amber color, light to medium body and noticeable fruity and spicy esters, this beer known as a country ale was traditionally brewed in primitive conditions in farmhouse breweries for consumption throughout the warm weather by seasonal farm workers. Our farmhouse ale is an homage to traditional European beers brewed for quenching the thirst of farm workers or saison airs. So taking a look at this beer, it's a slightly hazy, just a touch hazy, mostly clear yellow golden rod straw color. I got the last pour and I didn't realize that there was any sediment in this one. So this one's quite a bit more hazy. Oh yeah, sure did. Almost no head left on this. Yeah, dissipated very quickly. I think mine's probably got the most amount that's just sticking around. It was a little stinky when I first opened it very much. Yeah, but now it kind of aired out. I'm getting a lot more just banana, fruit esters, pear. Yeah, a little bit of that. Sesson easties. Oh yeah, a little bit of a pepperiness. Yeah, maybe a bit of juicy fruit gum. Yes. And something that comes off like French bread or something, like a crusty white bread. Ooh, uh-huh. Is there some lemon peel there or something too? Maybe lemon preserves and bread. Okay, yeah, first. Totally. It smells awesome. Actually, there's a creaminess to it too. At first, like the first sniff that I took, I got mostly fruit juicy peppery things, but now I'm getting more of a creamy quality. The first bit of nose that I got was mostly fart. But that's dissipated quite a bit. It's really bubblegummy. Oh yeah, man. I just took a sip of this and there's a lot of that juicy fruit bubblegum with peppercorn in the finish. Like it's pretty badass. Yeah, this tastes just like drinking a big red. No, not at all. Not at all. I mean, there's a bit of that there. The bubblegummy. Yeah, that bubblegummy note. Actually, I could totally tie the big red. I had to let my mouth settle just a bit before I agreed with a little bit of what you said. It doesn't taste like drinking a big red. It doesn't taste like, yeah, but there's like so so sugary. Yeah, there's a quality of that big red soda that is in there somewhere. It's got a blue wave, not the big red. Really? I haven't had the blue wave. You haven't lived. I've lived. It's just been really terrible. I love the amount of carbonation on this. Like as soon as I took my first sip, my mouth just filled up carbonation, but it wasn't enough for it to completely cut all the flavor. This has a great peppery, spicy note. Yeah, it's a back end. Very welcoming and it makes me want to keep taking sips. Definitely. I like the fact that it's dry, not sweet at all, but those fruit notes, which are, like we said, a little bit of banana, a little bit of peach, apricot, pear, that sort of thing. I didn't say peach or apricot, but now I am. Works. I mean, it works really well here. Totally agree with Grant. That peppery note really helps to cut through it. Makes me want to keep drinking it. Yeah. I'm not really getting that much of a hop profile, but there is a slight herbality that I can say would come from hops. There's a slight tang and herbal tang that's similar to spearmint or basil. Oh, sure. That might be coming from the hops. Are you guys getting slightly salty flavor from this too? Yes. I get more of a minerality than a salt. Yeah, that makes sense also. I mean, it's carbonic acid mainly what I'm getting, but I've also had some gosas exhibit some of the same sorts of minerality that I'm getting here. So, yeah, I can see where salt is coming from. But yeah, I think you're closer to it with minerally water or mineral water or... I totally agree that there's something slightly salty that's going on here. There's something very thirst quenching about this. Sure is. It has electrolytes. Oh my God, let's go jogging and then pound this. And then just immediately drop dead. Or drop alive. Can I just not jog and just pound this? Yes. Mike has already dropped alive. Man, this is delicious, actually. I'm enjoying the hell out of this beer. Isn't that really nice? It doesn't come off to me as a traditional saison. I mean, it's more of an American saison, of course. Yeah, but it's not anything like saison du pont or any of the old phantoms that were actually still really good. This is lacking some of that complexity, some of that farm-y funk, which you said that you got when you first opened it. But now I'm not getting any of that. It's mainly fruit and pepper. And that's not bad. That's good. Like, this is a good beer. It tastes really good. But for them to call it a "maj" to a traditional European beer, I'm not sure about that. I was really worried that this beer was skunked when I first opened it. It was that level of off-putting scent. When I first took a sniff, I was like, whoa, whoa, whoa, whoa, whoa, what's going on? I had to waft it out and clear that. I saw you doing it and I was in total agreement. I thought you were trying to smell your pits. Yeah, it looks like that, doesn't it? Now, why don't I keep my beer there? What was that funk like? Was it more estuary and rubbery? Or was it just farty? It was more skunk. Okay, weird, skunky. Well, pro tip, if you buy any of these beers, pour it, let it sit for about three or four minutes. It's about how long we let it sit before we started drinking it. Yep. And let that clear out. And this is a damn good beer. I keep finding that the tardy fruit note of the front, I want to have a little bit more of a punch to go with that spicy note of the back end, because I keep taking sips and wanting it to like, balance out more, but the spice lingers more. And it makes me drink a lot of it really quickly. But I think I like it just slightly more tart. Yeah, and both sweaty nose and mic are right about the fact that this is thirst quenching. Like they were aiming for a thirst quenching beer. They did it. But yeah, I think you're right. I would enjoy a little bit more acid in this. Just a touch of a tartness. And that's just my flavor preference, I guess. It's perfectly fine the way it is. But yeah, I kind of agree with Grant there. I'm just drinking this really quickly. I do either. If they, what kind of yeast they use, if they use traditional Belgian Cezanne yeast, or if they use some sort of Americanized farmhouse yeast. I don't know, the description had said, and it was part of what I deleted here, because it was just that and some flavor notes. It said a special Cezanne yeast. So I don't know what that means. That didn't give me any other information about where it's from, or where they may have cultured it from, or made their own, or I don't know. Okay, by the way, fuck that website. Really? Why? I don't know. I think maybe I've become chromogeny in my old age. Well, but I could also agree with you, because you fit your 20s. None of these smudy nose beers, none of these smudy nose beers, has an ABV or an IBU rating. Because they don't. Apparently, the ABV on these beers change from year to year. It does, and I was researching them, especially the big beer series, since they don't brew them all the time, and they're not necessarily seasonal. They just kind of brew them whenever, and then release them whenever the ABV changes. And they don't put them on the bottles. And when I looked at the actual smudy nose website, it had ABVs for every year up until 2010. And then after that, there was nothing else. Yeah, I was like, come on. So what happens when drunks make good beer? Can't expect them to also be organized and consistent. You know, smudy nose does make a lot of good beer. Yeah, they do. Fuck yeah, you can't really go wrong with smudy nose. Every so often, I'll have one that's like, what the fuck were they doing here? But generally, smudy nose makes really good beer. I chugged the last batch of this. It gave a really boozy aftertaste. Not the last batch of this, but the last bit that was last. Yeah, the last swing of my in my glass. I just chugged it all, and it just shot back a lot of booze. I didn't get any booze from this, but I wouldn't be surprised if this was high in alcohol and just really dry and balanced well. I mean, I would venture a guess somewhere around 8.5. Yeah, I'd say something around that. I think I'll 8.6. Thanks for your contribution to that. That was farmhouse ale, big beer series from Samadino's Brewing Company. Our next beer is another smudy nose beer called homunculus. It's part of the big beer series. Also, limited release available in bottles and on draft. And the description says, "This Hoppy Belgian-style Golden Ale first appeared in early 2007 as the first edition of our short batch series. At that time, we called it the gnome, an homage to brassery, the chuff, renamed homunculus. It'll make its first appearance, or made its first appearance, as part of the big beer series in the spring of 2011. The gnome was brewed in a homage to the recent arrivals of Hoppy Belgian beers that were starting to see here in the US in 2011. I was really shooting for that beautifully soft hopping that's found in the Hublan's chuff. However, the gnome has developed its own unique characteristics and flavor profile. The base beer is a Belgian triple brewed with white-laid chame style yeast. And the label is-- Squigs me out. Bunch of sperm with dudes' faces. People face sperm. Rushing towards the bottom of a beer bottle that looks like an egg. I know, it's so weird. And especially because most of the pictures that I see are people with sperm on their faces. Sure, not sperm with people on their faces. So homunculus is a little person. Like a gnome. And yet the label has sperm's fertilizing a beer egg. I don't even know what the fuck is what happened in its muddy nose. They don't either. But taking a look at this beer, it's a very cloudy golden color. Yeah. And the head is stuck around pretty well on this one. It's a nice fluffy, tiny little bubbles foamy head. Real wispy. Mm-hmm. Mine. That smells really nice. Little old book. Yeah. It's somewhere between old library and some kind of floral and grassy hob. I also get licorice. Ooh. Yes. That's some anise in there. I was thinking a little bit of spearmint. White pepper. That makes a lot of sense. Spearmint makes a lot of sense. White pepper? Oh, yeah. Dusty. Very musty, dusty. There's a fruit flavor in there, a fruit note in the aroma that I'm not nailing at all. And far back there, there's another kind of juicy fruit bubble gummy aroma. And a booze. Yeah. There's a touch of booze, but it's not off-putting. It's not sharper. No. But it's got a really soft aroma all told. The whole thing is just smoothed over and kind of nice. Juicy fruit. Little hint of cinnamon. Oh, yeah. What is that fruit? It's like mango or something. I don't know. Little more mild than mango. Yeah, some kind of creamy fruit. But you know what I'm talking about, right? It's in that direction somewhere. Maybe it's not any of them. It's just kind of reminiscent of creamy-ish fruits. Okay. Maybe starfruit also. I don't know. It's more kind of like a melon. Peach, melon, starfruit, mango. Something in there. Taste it, guys. Peaches and cream. Okay, sure. Interesting. Whoa. That's got a very interesting mouth feel. It's very mouth-coding. It is. And you know, they were going after Hublon's shoof. And I can totally see that as an inspiration. I'm not really catching the Hublon's shoof. Kind of. It's somewhat reminiscent. But I mean, it's exactly like what they said. It's really taking on a character of its own. I mean, just in that it's somewhat creamy. I think this is more creamy than the Hublon's shoof. But creamy, hoppy triple with very similar flavor characteristics, I guess. The way that the hops come into play on this one, it's far more aspirin-y better than the Hublon's shoof. I get more bitter. I don't really get aspirin-y, per se. It's turning into aspirin the longer it sits on my palate. Okay. Yeah, like especially the aftertaste. Mm-hmm. It's really hard for me to nail down what hop they're using. I mean, it might be some noble and some American hop. Bear. Bear. Bear hops. Bear. A pretty hop. It's all kind of muddled. And I think maybe that was the same issue we were having in the aroma. Was that nothing is really clearly defined? It all just kind of mushes together? I can agree with that. I think the mouth feel is the most interesting part of this beer for me. I agree with Anastasia. It's a little muddled. Yeah. But the feeling is it's riding across my palate is actually quite nice. Yes. It's very full and creamy. Mm-hmm. As it goes through your mouth. It's like a hot mess who's really good at the sex. How is that what? I'm sure. I was thinking actually the same thing, Anastasia. This sex doesn't just happen in your mouth. Fine. It's like a hot mess who's really good at it. Rubio, maybe you were fortunate enough to get it further. I don't even know what's happening. Congratulations. I'm surprised I'm not running naked through a parking lot, shitting in my own hand and throwing it at people who are watching me. Like that guy that did that Coney video. Mike's actually just hiding out here. Sorry, Mike. It's why I shaved my beard. You don't know who you are now. I don't know who I am. Wait, but now we've told the cops that you have no beard. We need to talk about this beard more. Okay. Less about Mike's beard. The flavors that I'm getting, it tastes like a hoppy triple. And sure, it is a bit muddled, but I'm going to try to pick some flavors out. There's a big pepper note that's going on toward the end. Like it feels like I've chewed on some peppercorns. Because that is kind of the weighty inside of my mouth. Feels like after I've drank this. You have peppercorns in your aspirin? No, no, you don't get a lot of aspirin. You're more sensitive to the aspirin part than I am. My mouth feels like I've just chewed on some full black peppercorns. I feel like the previous beard we had at the farmhouse, it was a lot spicier than this in the peppery area. And I can't help but compare the two when you say pepper and go. I guess it's kind of peppery. But I gotta say, I'm in the camp with these two that it's pretty muddled. No, sure. And the peppery note, for me, it was more peppery. The last beer was more peppery, I think. But this is more clearly black pepper, I think, is what I'm kind of getting at. Yeah, okay, I can see that. It's more like an older, hoppy triple. Okay. And I think that's, for me anyway, where those muddled notes come from. And I'm not, you know, I'm not sure how fresh this is or whatnot. But this will eat. It kind of reminds me of like BC powder. No. You guys really go before it, aren't you, man? What is BC powder? What do you take when you're hungover? Okay. You know, this was bottle conditioned in 2013. Okay. So it can't be that old. It can't be, you're right. No, it's gonna say it reminds me of kind of like bubble gum and grits. It's really weird to say grits. Huh. But it's kind of got this mushy quality that reminds me of it. That might be more texture-wise, you're right. Texture-wise kind of thing. It leaves us taste like after you've chewed bubble yum. And then you spit it out because it leaves us flavor really fast. But then you're kind of stuck with that lingering, fruity, bubble gummy taste in your mouth. I get that from this a little bit. It's almost like drinking a trigger some muscle memory of my jaw, having something a lot thicker than this is. Right. It doesn't necessarily taste thick. It's pretty thin, I think. But I think that medium body, that muddled flavor kind of accentuates that body. Yeah. It's weird. It's like a bechamel sauce. I don't even know what that is. It's French white gravy. Oh, that sounds delicious. Pepperd typically. I kind of get like a chardonnay flavor as well from it. I can see that. Sure. Kind of this, yeah, great type quality. Yeah, I'm not quite wine. I'm not disliking this beer. I think that it's a good beer with some minor quibbles that I have about it. I don't know. I think that I could use more assertiveness in what the flavors are in this. A little more direction. Yeah. But it's not bad. No, I'm tasting it more. I'm trying to like taking a sip or two and then just letting the flavors kind of settle in my brain. I get a little wild flour, like maybe dandelions or something. Okay, sure. Yeah. Or like those white flowers that I can never remember the name of, that I used to eat when I was younger. No. What? Daisies? You just eat... White cloves or something? White cloves. No fucking flowers. Yeah, they're edible. Okay. When I was younger, I used to eat them and then make little crowns and then I would wear the crowns to class. No, no, I'm not Daisies. A daisy chain? No, no, no. This isn't a circle turkey daisy chain. You would wear the crown and the class and then just eat the flowers. Because they're edible wildflowers. You were the girl who ate her own crown and classed. It's amazing. Fucking awesome and weird. Hey, only after she dipped it in paste. I never ate paste. I put it on my hand. And then you ate your hand. Do you guys think that they did themselves maybe a little bit of a disservice by comparing it to the Huban Shuf? I think so. Because it's not necessarily like it's a bad beer, but once you make a claim like that, it's generally having an expectation of the flavor. But I also think that maybe when it first came out in 2007, that maybe with the recipe was a little different. And that it's changed since then? I can totally see where they're going with their Huban Shuf comparison. I could tell that they used that as a muse for this beer. Sure, there's very soft rounded element to the hot flavor that they're trying to emulate. I get that. Yeah, and I also get similar flavors, but it's hard for me to pick those flavors out in this beer because they're kind of mushed together not in a good way. I mean, I gotta say, I think that we're really dissecting this, but three of the glasses have been cleaned out. Oh, I'm sorry. I know that we all drink the beer. No, I mean, I know it. I quite enjoyed it, actually. It's a good beer, and I think we've all just been really hypercritical of it. Because they said Huban Shuf. Well, because I said Huban Shuf and because... I think coming off of the other beer. Coming off the other beer, and also, I don't know, which maybe we didn't like it as much as we think we did. I actually did like that quite a bit, but... Quite a bit, but how many good things did you actually say about it? You picked it apart more than you said good things about it. The problem is, is that if I see this in the store and it's next to Huban Shuf, I'm buying the Huban Shuf. Right. I like that beer better. It's a better executed beer. I don't know. That and I think drinking among friends when suddenly one idea gets introduced, it can kind of derail the entire taste experience. That's true. If we all start going in this, yeah, it is really asperny. It is really muddled, and we're trying to compare it to this Huban Shuf. Maybe how they've done their own write-up is a little bit of a disservice to them. Sure. And perhaps... It's bad to follow up the farmhouse ale with this. Well, part of the write-up was based off of an old blog post that they had posted about how it used to be called the name, and then it wasn't. Hang on, look at me. Okay. Sorry, Grant, I just had to take your picture because your hair looks like a fucking umpelumpa. It's derail the conversation for that. Let's just move on to our next one. Sorry. Now everyone's going to be thinking about umpelumpas for the next beer. Damn it. When's your flock of seagulls cover band playing? Was there a thing that I missed when you were talking, guys? Let's just go to the next one. Okay. Okay. That was Humunculus by Smuddy Knows. And then for our final beer before the break, we have fashionably old ale from Smuddy Knows. This is a special one-time release available in bottles, and this is brewed by Smuddy Knows exclusively for Julio's liquors. Julio's my cousin. No, he's not. You have a cousin named Julio? Of course I do, look at me. You see how it was in Julio, though? I have a cousin named Carlos at an uncle named Oscar. You have a cousin named Carlos? Yes. Yes, more than one. Fashionably old ale is brewed with orange peel and aged in bourbon barrels, hand-picked by the lock and key society. Which is a whiskey club. Nice. This beer is packaged in 22-ounce bottles like the last two were, and there's no word for ABV on this one either. All right, let's quickly go through the look of this. It's kind of like a dark brown. It's got a little bit of a head. It's kind of hazy. Smell this. Hold on, hold on. This is a copper, deep copper amber red color. Sure. It's like an old-fashioned whiskey head. Oh my god. That smells really awesome. I want to be in spite of it. You can't. I was getting a huge buttery note on the whole explainer. It's very buttery. On the initial scent. Do you think it's diacetyl? That's how I was interpreting it at first. But barrels. It was huge. I mean, I get what you're saying. I'm waiting to taste it. I'm hoping that it tastes amazing. Okay, like, I don't know the name of it, but it's like that buttery, puffy bread. Almost like monkey bread, but a lot fluffier. Like color or something? No, no, no. It's way dense. I guess just pull apart bread in general. Like a fluffy. It's a pull apart. No, not a croissant. Pull apart bread that's been slathered in butter and found with some spices on top and baked. And then, oh, you take it out of the oven and you pull it apart and it is so good. Everyone else is pulling asleep. I've never seen any station that's excited about anything. And apparently bread is the thing that does that. I get butter bounce. Can I get butter scotch a little bit? Yeah. And I get buttery note that would come in a white wine. See, all of which are descriptions for diacetyl, but I'm not being put off by this. You have to understand though, that diacetyl is, yes, an all flavor, but in certain styles and in certain instances, in really low doses, it's desired if you want it. It seems like a strong dose. Especially if it's barrel-aged something. So I'm sipping on this? Oh, you have sipped. Yeah. And it's buttery. Okay, yeah, that is buttery. That's like hugely buttery. Man, because I was thinking the nose with the butteriness was complemented by the bourbon and the nose. The side. The bourbon in this is amazing. Yeah, but this does taste like eating handfuls of butter. Yep, it tastes like eating a word that's original. Or a butter scotch candy with some popcorn and a lot of whiskey. I mean, the whiskey is awesome in this. And I'm even kind of liking the butter scotch quality. Holy shit, just give it all to me. I'm in. I'm like an old lady. I love butter scotch and whiskey. You know what this reminds me of? Okay, Mike, have another little sip and think about, and it's not the same body, and it's not exactly the same beer, but southern tier creme brulee. So it's got a lot of that similar vanilla butter scotchy thing going on. This is just really coming across super buttery to me. But you're also, sorry, you're really sensitive to diacetyl. Like out of all of us, you're the most sensitive to it. But I mean, I can totally taste it, but I don't think I mind it. Yeah, it's there, but I don't really care so much, because everything else is really good. It is lingering after everything else after you take a sip. Like, I want a drink. Yeah, it's mouth coating. Like butter, like butter scotch. Like having a butter scotch candy. And once you finish it, you have a little stuff left in your mouth. It's like, take a sip of beer and put a pad of butter in your mouth and swish them around before you take a swallow each time. Yeah, it's got to be that. Thanks. If I remember correctly, according to the BJCP guidelines, in old ales, you should have low to no diacetyl. This has more than low diacetyl. But also, it's been bear-alaged. It has been bear-alaged, absolutely. So we might be getting a kick of that diacetyl from the barrel. From the barrel. Right. I don't know. I like it. A kick might be a furious stomp on me. Yeah. I like it so much that might give me hits. Yes. But I'm getting like, were there's originals? Were there's originals, for sure. Caramel, like those French caramel candies that are just really milky and delicious. I'm getting a ton of bourbon. And there's a nice vanilla quality that comes in through there. But it's not taxing. Like, it's all the good taste qualities of bourbon without the alcohol. Right. And it's also sweet, but it's not cloying. Yeah. And yeah, vanilla, like you're saying. Yeah, I got to say, I really enjoy the whiskey qualities. Yeah, I mean, I'm really enjoying that. But the butter notes are clouding everything else for me. As I keep drinking at that butter note, starting to fade a bit. That's so funny. I'm about to say, I think it's intensifying really. Yeah. Oh my gosh. I'm starting to think, I don't know if I'm going to be able to get past the butter today and appreciate the other parts. My heart's hurting. I'm having so much butter. But it's like, butterscotch more than butter, I think, to me. This is bad because I usually have all my butter on Wednesdays. I have butter Wednesdays. But now I'm having butter Thursdays as well. When we record these episodes, I'm going to need a defibrillator. How is it butter Thursdays every week for you? Butter Wednesdays. Dude, your hair is really dangerous right now. I think it's standing on end because of the butter. It's like, what are you going to say? This is a double dose of butter right now. This makes me want to sit by the fire. I want to drink this in the fall. It does make you want to sit in the fire? And sit by the fire with a flannel on and nothing else. Please sit in the fire. Yeah, it's cool. You can sit in the fire. Ruby has started a fire. They got a station to sit in the fire. This is a really good campfire beer. No, no, not a campfire because the smoke would get in the way and the nose and the flavor. So a fireplace? Well, like a grill fire. Think of a fireplace, bear skin, rug, maybe some, you know, Marvin Gaye. Keep fucking with her. She's almost pouting. You guys are really mean. I'm sorry. What? I'm sorry, but you're terrible. Since when does Anastasia ever go? You guys are really mean. You'd well told me to sit in the fire. And the second time I met, sit by the fire. Wait, wait. Have you ever met yourself? You're a horrible fucking person. You're the meanest person I know. She's pouting and fucking-- Dial it back, dial it back. We don't know how to handle this. Okay, okay, I'll dial it back. I'll soften it up. Hold on, I'll soften this up. You're a terrible piece of shit. Let's not soften it. Okay, here, here. Wait, wait, wait. Let me queue you up. Bao, ch, bao, wao, bao, girl. Bao, ch, bao, wao. You're the worst thing I ever met. Bao, ch, bao, bao, bao, bao, bao, bao, bao, bao, bao. No, no, no, no, no. Okay, I'm sorry. I'm sorry. I'm sorry. Survive the fire so you can feel all the pain. Sorry. Tell me how you really feel. I actually feel good about this beer. This beer is good. Let's take a break. I'm going to dump this beer. Let's take a break. Yeah. You know, I'm enjoying this beer. I'm going to keep drinking it. I'm with Anastasia here. But you hate me. No, I don't hate you. I just dislike you strongly. No, I'm kidding. I'm kidding. Can we put some whiskey in this? We love you. And maybe a cherry. Okay, I might have cherries. You could use this for a weird old-fashioned. Yeah. Like a beer old-fashioned, or some sort of caramel-y Whiskibevre. Maybe in seven old-fashioned, maybe like a fashionably old. Oh, shit. But, bam. I don't even know what that means. I hate myself. Okay. So, we're going to go-- You're not Hoppy anymore. Take a break, put Anastasia in a fire, and fix Grant's fucking umpa hair. Corn runs. Dude, you look like a-- Don't get him too close to that fire. His holy shit. He's going to go right up, man. Like a fucking fraggle. But I'm going to catch on fire. Apparently, I need you to see him here. But you'll be laughing at his fraggle head. [music] I don't need to fall at your feet. Just 'cause you got me to the bone. And I won't miss the way that you kissed me. But you are now my carbon stone. [music] If I don't listen to the talk, I'm a town. [music] I'm going to maybe I can fool myself. [music] I can hold on you. [music] I know I will. [music] I pretend that you're just like shaking. [music] And I'll tell myself I'm over you. 'Cause I'm the king of wishful thinking. [music] Oh, man. [music] I love that break song. I love that break song. So good. You know what? [laughter] So for those of you who don't know that are listening to this, I edit the show after we record it. And one of the things I do is that if somebody fucking starts singing the song when we come back, that's the song they put on for the break. And Grant just forced me to do fucking John Sakata for your asses. I didn't know this one. Go west. There's a go west. Go west. Whatever. They all died in the same. Sakata, close enough. [laughter] The king of wishful. How do you know it's go west? Why do I know such things? I hate you so much. [laughter] Such a terrible song. I mean, you did hot puns two episodes ago. And now I like you less. [laughter] We're going to get into our next beer to try to cleanse our fucking palettes from that fucking break song. "Sargent Pepper" from Cambridge Brewing Company in Cambridge, Massachusetts. It's 6% ABV. Available in bottles, draft. And this is a spring release. Do you think it's lonely? Oh, lonely. This beer needs somebody. Not just anybody. You ruined my chance to put a Beatles song in the break thing. Okay, wait, wait, wait. Let's do another break. [laughter] There we go. Do another break. No! ♪ We're such an fabulous lonely heart's come back ♪ ♪ We hope you will enjoy the show ♪ ♪ Sargent Pepper's lonely heart's come back ♪ ♪ Chip back, you'll let the evening go ♪ Okay, okay, I feel better now. That's all I had to do. It was just for... I just needed to cleanse my ship. "Sargent Pepper" Cambridge Brewing Company in Cambridge, Massachusetts. This is 6% ABV. Available in bottles and on draft. "Sargent Pepper" has been brewed with Pilsner, Caravian, and Raimalds, plus Magnum and Spalterhops. And I'm going to read the description. "But the driving force behind this beer is the contribution from a whole black, green, white and pink peppercorns added to the brew kettle. These four fab peppercorns, peppercorns, please keep that in." I'm a fucking meme right now. "Harmonize with spicy hops while the malted rye and our Belgian yeast hold down the backbeat. It's far out with food and guaranteed to raise a smile." Oh my God, they're cheesier than you. I know, I read a bit about this beer and apparently they put all this stuff in the brew kettle and then muddle all the peppers. Oh. So let's see how this works out. Clear, golden, it looks. That's not completely clear. I have a little bit of haze. I've got a little bit of haze as well. It looks like there's a little bit of sediment at the bottom. I can't see what's on the other end of my glass. I can see through mine and maybe there's a little sediment. It looks like a thick beer, actually. The head is sticking around on my glass so I think a little bit longer than everybody else. A big, beautiful woman. I'm going to take a stab at the scent. Okay, go. I think I smell peppercorns. A little bit. I smell hospital. That's funny. The first smell I got was straight up asparagus. And I was like, "What?" Wait, am I still just supposed hospital? Hospital? Okay, I get that as well. I essentially grew up in a hospital. Smells like gauze and band-aids. Of course, it grew up in a hospital. My mother was a nurse. Oh, shit. And I spent a lot of time hanging out with her at the hospital. I was that cute kid on the ward. Usually it's a cat that tells old people they're going to die. Okay, so I just smell a lot of peppercorn. Wait, slow down, overachiever. I'm Asian. I know. Give me that A plus plus. I am not getting any marijuana out of this. Hospital though, for sure. I don't get any hospital. Gas, honestly, Grant was kind of kidding, but it's small. I was kidding about the band-aids, but I wasn't kidding about gauze. Gas, like really sterile. Cottony, because I guess gauze is kind of cottony. It's more like it's this cleaning salt. Oh, you've been a hospital recently. I was just going to say there's a solvent note to this. Absolutely. Solvent I can agree with. I can't. It's really hard for me to get aromas out of this. It smells like bread, like a pumpernickel or marbled rye. Yeah, I can get that. And I also get some kind of nondescript marmalade fruity quality from it. Yeah, like some berry marmalade, for sure. Some sort of berry-cd marmalade. Yeah, yeah, yeah. More berry than it is orange or something. And marmalades don't have to be orange. No, it's not a terribly pungent beer. So maybe we should just jump to the taste. I'm scared. There's also an herbaceous quality to it, and I'm not sure exactly what herb I'm smelling. But it's interesting. Whoa. There's definitely a sharpness from the peppercorns that's going on here. Right at the end, it's a spike. Yeah, definitely. That carries very strangely. Yeah, I just sipped it also. And I get a ton of pilsner malt up front. So it's a very pilsnery, crackery profile that's going on. And then it turns into a bunch of pepper spices. If this is weird because, yeah, it's kind of like a boring front end. And then all of a sudden, rise you swallow. And it goes, "Pup!" Yeah, yeah, "Pup!" It goes all of the pepper, but real quick. Yeah, real quick. It's like pepper real quick, and then it just makes. Yeah. Well, they're not really related. If anybody's had any sort of beers with cayenne pepper, there is that kind of spice note that starts to appear, but doesn't carry quite as much as cayenne does. Right. It's just this huge, huge hit of pepper. I'm willing to bet this will accumulate as we keep drinking it. I agree. But you know what this reminds me of? It's one of those water crackers with the peppercorns in it. Yes. Oh my god, nailed it. You know what I want with this? Humblefucking. Humblefucking. Humblefucking. I didn't say. Try a different chase for fuck's sake. I didn't say it. It goes really great with hysterectics. Hysterectics. Somebody wrote into us a few episodes ago and talked about how Mike eats everything with Humblefog, and everything goes with it, including hysterectomies. So it does. It does. Because he eats fetuses. Fiedai? Fiedai. Fiedusai? It's a thing. I have feta. Fiedus cheese. Yeah. It's your people's culture, so we're not going to judge you because we love and accept you. The Polish are weird. Totally. Are you a Polish? My mom's maiden name is Riznowski. Holy shit. Gosh. That was the same last name as that green guy from Monsters Inc. Sure. How many consonants are in that? All of them. All of them. Man, just put a bunch of tiles in the Scrabble bag and shake it up. It's like 90 points. You don't even need a triple word skull. But you do need two other dudes' tiles. There's like some Z's and some X's. It's all of those things. Yeah. I think this beer would go great with pastrami sandwiches. Yes, pastrami on rye. Maybe light on the cheese. That's the only thing that I'm hesitant about. I think the cheese would kind of overpower this beer because it is really light-bodied. But flavor-wise, I think it would go really well without pastrami on rye. I almost want something kind of nutty in terms of cheeses. Not something that's like fatty necessarily. Yeah, we could do a nutty cheese. It's interesting because it drinks a lot like a Keller pills. What's a Keller pills? A Keller pills is a Pilsner that's not been clarified or pasturized. It's an unfiltered Pilsner. Oh, okay. And it starts out like that because it doesn't really taste like a straight-up super clean Pilsner, but there's a ton of Pilsner malt. And I get a very similar character that I do from live oak Keller pills. Sure. Which is a great fucking beer, by the way. It fucking is. I love you, live oak. I know, me too. Live oak is a fantastic German-style brewery here in town. So I'm getting a lot of that sort of thing here, but a ton of peppers there. So yeah, it tastes like crackers with pepper, essentially. It would be a lot better with humble fog. Like Mike said, fuck yeah. Do you have any cured meats downstairs? I don't. I wish I did. Because I'm curious. Like, flavor-wise, I feel that this beer would go really, really well with cured meats, but I'm just concerned about the oiliness or the fat content of cured meats with this beer that has this kind of medium body. I think that the amount of hops in this would be good enough to cut through the fat. Okay. I think because this is a pretty hoppy beer and it's kind of a dry hoppy beer. There's a grassiness that's going through here and a very interesting, almost noble hop bitterness that's going on. That part of it, plus the peppercorns, would cut through that fat. I think a rugula something would go sweet. Well, I don't know. I mean, it's just like a pepper explosion. Rugula is so peppery. Not to me. A rugula is just more bitter and cleansing. So maybe a rugula on a recipe sandwich or something. Oh yeah, yeah, yeah, yeah. Absolutely. Or a rugula-based salad that also had some really mild, maybe a little sweeter mixed green. And a rugula prosciutto pizza. No, that'd be too much. I think our cheese and our pink would hold. I don't think a lot of cheese will hold up to this. Like a rugula salad with... It wouldn't in my mouth. Some mild goat cheese and... Yes. Obviously cracked pepper on the top. And like a shallot, vinaigrette, some tomatoes, heirloom tomatoes, though. Okay. It has to be heirloom because they gotta be a little dirty. Yeah, yeah, yeah. Like you need some really earthy things to kind of round out the pepperiness in this beer. I totally agree with that. I'm sorry that I'm such a weird food savant. But this, I'm really enjoying a lot. Yeah, it's all right. I liked it. I mean, considering the pepper notes that were there, I mean, it was certainly a major component of the beer, but it wasn't necessarily off-putting in any sort of way. No, I mean, I really like pepper and I really like pilsner. Sure. And I really like the hop quality that it had. That was really good to me. And we're going to move on to our next one. Like I said, that was Sergeant Pepper from Cambridge Brewing Company. And this last beer of the evening is BT Wheat Ale from Night Shift Brewing, Everett, Massachusetts. And that's B as in... Yeah, flying B as in... You got that B as in... I'm by astronaut Frank Marte. Yeah, B-E-E-T White Ale. And from Night Shift Brewing Company, Everett, Massachusetts, 8% ABV. It's a year-round offering available in bottles and on draft. And BT is a cross-pollination of two classic beverages. Oh, I'll get it. Green tea with honey and Belgian wheat-style ale. It's a wheat ale brewed with sweet orange peel and orange blossom honey aged on organic, loose gunpowder tea leaves from mem tea imports. Fuck, yeah. That sounds... Where does Jonathan Murphy live? In the New England Belt, yeah. Okay, I thought so. I think I'm by Boston, not sure. Boston. My buddy Damon went to high school with him. Oh, that's true. Randomly. Yeah, totally fucking randomly, but yeah. Hey, shout out to Damon and Murphy. Yeah, shout. So, take a look at this. It's a muddy... Very muddy and very muddy. Muddy, good description. Muddy RNG Brown Brown. Little copper in it. Light head again. It's sticking around. It's resilient. Yeah, definitely. It almost like latte foam. It looks like sun tea. Man, does that smell good? It smells awesome. It smells fucking great. Actually, I get the honey. I get the green tea like they were talking about when it... You're reading off the description. I was like, "Yes, it's that." Orange blossom. Orange blossom, absolutely. And the base of it is this really awesome toasted bread. A little jasmine. Oh yeah. A little oolong tea as well. It's that weedy note. Yeah, that bread and the weediness. This smells really fucking good. And the thing I was worried about is a lot of people when they do wheat ales or wheat lines or anything that is an 8% wheat thing, it's sweet. It's sweet and it's almost cotton candy lime. Yeah, and this doesn't smell sweet at all. This smells nice and dry and you're getting a bunch of breads and teas and herbs. And then we taste it and we're like, "Oh no!" Oh, but this smells so good. There's absolutely nothing cloying in the nose. I don't know. And the nose. I really love that wheat quality in the nose. And there's a little bit of a banana thing going on there too. So sipping on this. Yeah. It's really tasty. First of all, there is a huge sweetness but then there is a dryness that rounds that out. It starts out like it's going to be sweet. Exactly. It's like, "Okay, I'm prepared for sweetness." And then it goes away completely. I'm the opposite. The first sip I take, it's like a really bitter green or black tea. Just like a really simple Asian style hot tea. And then the rest of it washes over and it gets a little more honey and orange. The sweetness is definitely more in the middle. It is, and this is phenomenal. I mean, how does it round out this honey note right in the middle? Just like when you're having like honey and green tea. This is one of the better beers that I've had in the last few months. I love the way it's all kind of balanced out and incorporated with one another. I mean, I can imagine this beer hitting you at the wrong time and a cycle of beers. But this is hitting me at the perfect time right now. And I'm loving everything about this flavor. Oh yeah. It's got that tea note right at the beginning. Really is complemented by the honey. And it's got this nice spicy bitter quality at the end. And this orange-ness that permeates throughout the whole thing. Oh yeah. And there's something in there that reminds me of pulling a part of fresh baked loaf of wheat bread. Yeah. Something in there reminds me of that. And I'm not sure whether it's about warm and soft. Yeah, warm and fresh and soft. The tea quality in this is really taking that to another level. I mean, it's incorporating so well with that. It's really drying. A stringent. Yeah, I think it's very stringent because of that tea quality. Not that it's necessarily dry. Yeah, that's what green tea is. It's very stringent. Yeah, I forget that. The tea flavor. It's kind of got this Arnie fillings type flavor to it. And then you hit that honey note. This is just a beautiful beer. I mean, this is quite different and very elegant in comparison to a lot of the beers we've been having lately. This is very well executed. Absolutely. I'm really enjoying this. I'm digging the mouthfeel also and the carbonation. The mouth feels kind of in the middle, like medium. But it works with this beer because the flavors that you're getting are very tea-like and refreshing and wheat-like. It's a medium body. And then there's that astringency that dries everything out that makes it less quenching than it should be. But more interesting, I guess. I don't know. It's really-- Yeah, it's a journey. It is. It's a difficult beer to describe. Whole beer is a journey. It's extremely complex. There's a lot that's going on here. This is something that you should sip and savor and enjoy. Try to pick this one apart. Yeah, the first thing that I taste when I first take a sip is something like almost like kale, right? I mean, there's like a leafy-- Like herbaceous leafy bitterness. Yeah, so I get that. And then it turns a little bit to honey, goes into wheat, comes back up into honey and oranges in a really interesting way, and then kind of dissolves into a wash of different teas and herbs. Every time a beer has been a roller coaster of flavors, I think we've just ranked that number one right away. Usually, yeah. I mean, I'm super into this beer right now. I'm also really impressed that they-- I mean, they use tea. They actually use tea in this beer by aging it on loose tea leaves. Yeah, and they captured the flavor with it. Yeah, they captured the flavor and it's not overbearing. And I'm so impressed by how the actual tea flavor comes off in this beer. Totally. I think tea beers are something that a lot of times the flavors get lost. Yes. Or they get too much. Or they get too much. This is in really, really nice balance. Right. It's not overpowering. You can tell that there's tea there, but there's so many other flavors that are going on as well. So well crafted with the tea. Yeah. Like it's so thoughtful. Mm-hmm. Oh, yeah. Super thoughtful. Have you guys heard of night shift brewing for? Yes. I've had a couple of beers from night shift. I just can't really remember which ones I had. Maybe one or two. Did you guys have a positive impression about the guys before this? Yeah. When I saw my shift beer on the list, I was like, fuck yeah, night shift, but I still don't remember what I had. So wait, did Jonathan Murphy just take all of the beers out of the stink? Out of the stink? No, that farmhouse ale was totally the stinker, at least at the beginning. Well, not in flavorness and tastiness. No, no, no, no, there was no pinky in the stink. Well, I was really concerned because now there are no beers in the stink and they're all in the delicious-- Yeah, there is. I'm going to disagree with you on that. Yeah, you should wait until our rankings. Yeah, which we should get to in a bit, but I got to say that I really enjoyed all of these beers, including the one that Mike, I'm sure, disliked. But this BT Wheat Ale, I think, is something absolutely special. There were some really good beers on this episode. Yeah. And this one, I keep wishing I had some food with it. Some humble fog. A turkey and a vardy. Getting back to a turkey and a variety sandwich on a nice wheat blend. Did you just kind of want a nice clean sandwich, like a cucumber sandwich or something to go along with this? Sea Wheat salad. Sea Wheat salad. Yes, seaweed salad. Sea Wheat. Sea Wheat salad with a little heavy on the vinegar and sesame seed. But with fresh seaweed. Like, you got to get-- Oh, seriously. Get on cinnamon. You know, fuck it. Some sushi would be great with this. Just say, yeah, we had that guy who wrote in the other day and said, what beer goes well with Chinese food? I think I would love this beer with Chinese food, actually. Americanized Chinese food, I don't think so much. No, he's actually married to a China woman. Is that a proper thing? She's definitely not a China woman. So a China woman. So he's probably had actual China food. What? I think this would go really well. I know this isn't China food, but it's yellow food. I think this would go really well with far. I think they prefer oriental. And this is just a pho. And all of my nipples got hard. Is this, like, with a really-- I have, like, a very citrus-heavy pho? Yes. Because they're both really light and they wouldn't be competing. They would just have this weird, compliment green tea hard boiled eggs. What? Gross. Don't want to ask questions. Asians, you understand me? I know it's-- How do my people-- Yeah, I examine the gross. She just did the fist bump to the chest and then the victory side with her hand. Let them in. You're six nipples are lactating right now. I know. Let's just get the rankings. Hold on. Hold on. I'm divining. I'm divining food right now. OK. Keep bantering over it. This isn't the foodest. [LAUGHS] No, it's part of the four people. Do you know how many people write in and ask questions about beer and food together? So fuck yourself. No, forget it. Let me see any of us. I would let you see them if you had something to offer. [LAUGHTER] I mean, a lot of people have been asking for a food and beer episode. I'm just I'm trying to provide them with a reason to actually listen. No, and that's where you were. Oh, that's where you were something. Oh, that was cold blooded. What? I'm a cold blooded bitch. You are. Yeah, I know. Keep divining for a few minutes. Why, she's grabbing her boobs right now. Hold on. But she's like shaking them in opposite directions. So there are tons of things that I think would go really well with this. I'm sensing a really nice, oven-roasted salmon. OK. You shut your mouth and you let her keep divining. No, no, no, no. No, not even better than salmon. A really simple, pan-seared ahi tuna steak with some new potatoes. Are you sure? Shut up and let her keep divining her boobs. OK, I'm going to make sure it keeps dying. OK. Pan-seared ahi tuna steak, lightly pan-seared, of course, with salt, pepper, maybe a little bit of fresh ginger, but very light, or a little ginger powder. And then you want some boiled and new potatoes with some sort of really light. I want to say rosemary, but I think rosemary would be too heavy. You shut your mouth. I'm almost there. Then you need some vegetable shells. She's actually good. If we're going to go Asian, let's do some garlic bok choy. Oh, yeah. Right. Or some broccolini to give a little bit of bitterness. Say that again. You're rolling this for me, Grant. Broccolini. Looking at me, Mike. No, but for real, pan-seared ahi tuna steaks. So good. I'm choking on it. You're done. Keep choking on it. Thank you so much for your assessment. Uh-huh. You definitely want some mochi for dessert. Oh, mochi. You could say anything and Mike's going to agree with that. Cheers, Max. That's just-- Mike is the-- Cheers, Max. He's a terrible, horny man. Especially if boobs are involved. All the way if boobs are involved. Hey, let's just go on to rankings now. I got this, OK? Mike, you want to go first? I'm doing it. Mike Lambert now. The butter beer. Fashionably old ale. As was mentioned, I'm incredibly sensitive to diacetyl. Oh, well, well, well. Fuck you. Keep grabbing your boobs. Anyway, butter beer. There were some nice notes to this beer. Sure. I'll give it that. I really did like the whiskey tones. But when I was pouring the glasses and then when I was drinking on it, just that butter was so overpowering for me. It was a total turn off. Number four was the humongous. I felt like it was muddled. It didn't quite capture the finesse of Hublan Shuf, which is what they were saying. It was an homage to. Right. That's a pretty high bar that you have to shoot for if you're trying to model something after that. To me, it's kind of like the same trap that a lot of breweries will fall into when they're trying to do an homage to or fall. It's so difficult to capture something that's that clean. Flavors were OK, but it was muddled. My number three was the farmhouse ale. I really enjoyed the mouthfeel on this one. But at the same time, there was a very strange farty kind of note that turned me off at the beginning of it. Which went away real quick. It went away really quick. It still didn't quite capture the finesse of Henepin. Yeah. So when it comes to an American Cezanne, that to me is a benchmark. I think that that's a really, really great beer. That's a really good point. I enjoyed the Sargent Pepper, my number two. For having as many different varieties of peppercorns, it didn't override that nice, pilsnery malt that was at the beginning. That was really, really tasty. I would love to try that again with all of those different things that Anastasia meant she grew up food-wise. Meat and cheese and food. Well, she was saying a lot of things, but I like to focus on what the boobs. Sure. Yeah, wait. No one wants to talk about my eyes rolling back into my head because I have divining going on. Wait, you have eyes? Guy didn't even notice that until now. Yeah, no, no, no. Number one, head and shoulders above everything else was the BT Wheat Ale. What a nice ride this one is. Complex. It captured everything that I wanted, and it would be great with some seafood, with some sushi. Delicious, delicious, delicious beer, and I still have some left, and I'm just kind of savoring it. I finished all of mine. It really captured the tea amazingly well. No. And so many other beers completely fail on that count. I agree with you. I mean, it's really an amazing beer. I'm so glad that I got to have this. It was fantastic, and I'm going to go next. Jonathan Murphy, thank you. Murphy, you're amazing. Thank you so much. And I'm going to call my number five fashionably old ale from "Smuddy Knows." I really did enjoy that beer. It tasted like a bourbon butterscotch. And I love that fucking flavor, but sure, there shouldn't have been that much diacetyl or buttery quality to that. I still really liked it. Number four, humunculus. It's a beer that's inspired by Hublanshuf. It's like I could taste that inspiration there. It's its own thing, but it was a bit muddled. And again, if this was next to Hublanshuf on a shelf, I would go with a Hublanshuf. Still a decent beer. And number three was Sargent Pepper. I really liked that beer. It tasted a lot to me like a killer pills with a ton of peppercorns. Or, you know, like one of those water crackers with pepper in it. Like, watercracker ranch, purple? Water, it tasted a lot like a goddamn peppercorn watercracker. Yes, son of a bitch. If you want to fucking put a watercracker in my face, you best better be white. I don't know why my water burger guy is so racist. Is this going to be like the circle jerk cracker? Circle jerk, no, no, it's a different cracker. But this Sargent Pepper I really dug. Number two, sweaty nose farmhouse ale. I really dug that beer, the fruits and the pepper and that banana juicy fruit thing. I loved the carbonation and the mouthfeel. Everything about that. I dug, I wish there was just a little bit more acidity killer beer though. Number one, was that BT white ale. Just go back five minutes and listen to me wax poetic about it. That's a badass beer, loved it. Mm hmm. Thank you so much, Jonathan Murphy. Who wants to go next? I can go. Grant, go for it, buddy. Number five, fashionably old ale. This beer brewed by three Broom six company was quite the butter beer. It's funny nose. Funny nose, that's right. There were no Harry Potter's. It was too buttery. I had to dump it out. I was trying to appreciate the Werther's Mr. Butterworth, whatever the hell. Flavors, but I just wasn't getting out. What was that? It was any of that words. I slurred them all. You said word of result. What was that? I really don't know if it's going to be my understanding. I understand it. But I can hear colors. So I'm going to eat it. Number four goes to Sergeant Pepper, brewed by the Beatles circa 1967. No, not really. This beer, I thought, was a little bit boring. It seems like Pilsner that has a spike of pepper at the end. It wasn't necessarily that interesting. Even. Number three goes to the homunculus. For this beer, I felt like I was, in a way, a little person trapped inside of my own head, watching myself drink this beer. You're fucked up oompa-lippa hair. Yeah, when I fucked up oompa-lippa hair, I could see myself drinking this beer. There's a decent beer. It's all right. I don't know. I thought it was a little bit muddled. Very few people might get what I was actually doing with that. I have no idea. Number two goes to the farmhouse ale. This beer had a nice, pretty beginning. And then it had this sort of spicy punch at the end. I thought it was a pretty well rounded beer. It kept me drinking it. I chucked that thing actually. I want more. So it's a good thing to have with a beer. But number one has to go to the BT Wheat Ale. Girl, I'm telling you, I might need to be hive around this beer because- Wow! Fuck you. Stop. No. No. Guys, I was drinking this, and I had a honey comb through all the flavors I was getting. I don't have one of your talking kids. This beer has been getting some good buzz around it because- Stop. Stop. Stop. Stop. Stop. Stop. Stop loving it. You're on bullshit. I was balling in all these flavors into my mind. I hate you. How do you do this? How do you do this? How do you do this? How do you do this? I hope you're talking. I hope you're talking to me and asking me how I can keep having him on this show. Yes, to both. That's what I got. The hive mind. Thank you very much. You know Paul Gregory called you the Lord of the Rings fucking weirdo? He didn't even call you my name. He called Ryan Mesh my name. I know. Who's around the show what? Ten times? That's why I'm glad I did his accent perfectly. You're just the weird, everything weirdo. The hive mind agrees. You know, Michael, you just ruined yourself. Vega grads somewhat Anastasia. Okay, number five, the sperm beer. Wait. It's ridiculous. The one in the world where all the spermies had gone for the eggies and I liked it but it was way, way too muddled for me. I like my beers either kind of boring or a little more defined. Sure. Number four was the fashionably old lady inside of me beer. That's what I am. I'm an old lady. So I drank lots and lots of whiskey and eat butterscotch candies. It was all that. And I like those things. So it was just like eating myself. Oh, zing. Number three is Sergeant Pepper and my one lonely vagina heart. I don't know what that even goes. I don't know. I liked it. The pepper got kind of weird but it was such a food beer that I was totally willing to go the length of that pepperoni stick. I don't know. Yeah. I'm really reaching here. I'm really reaching just to my number two, my number two was the BT wheat ale. Wait, what? Shut the fuck up. You motherfucker. Okay. I loved it a lot. I loved how complex it was. It's like when you date that person who's so complicated and so dramatic. It's like a roller coaster. And for the most part, it's good. But when it's bad, it's really awkward. So this beer, this beer got a little awkward for me at some points. I liked what it did with the tea and that I actually was brewed with tea and it was delicious with tea and this, that and the other, but it was still just not not my jam completely. My number one was the farmhouse from the old slutty nose, slutty nose, because I'm a sucker for those farm workers. You know, they work so hard. Wait, is that why you like the beer? I'm a sucker for sissons. That was a sucker for dicks. I'm a cool drink and dicks. Go. It's not necessarily the best sisson I've had, but I liked it because it was not complicated and sometimes you just need things that aren't complicated in your life. That's great. Yeah. Can we please end this now because I feel really weird? Oh man. That's so awkward. I don't even know what happened. It was like running a marathon. It was. It was. I feel really uncomfortable right now. Tired and sleepy. I just know that ASH was talking about the relationship part. Yeah. I looked over at Ruby on space and then I'm like, "Oh, I've been thinking I contact way too long." I don't even know. That hasn't, we're not talking about that. Anyway, thank you guys so much for your rankings and your participation in this wonderful show. Thank you, Rubio, and thank you, Jonathan Murphy. Dude, this guy has said this so much for you. Okay, I'm still not sure how I feel about Murphy because from everything we've said about the show, everything's been pretty good, right? That butter beer was process. Well, no, but. What Grant said. But there's no general consensus on its atrociousness. So it's still in the ranking of not in the stink. So you'll have promised me some stink fingers and I've been delivered not. Wait. Wait. No. Wait, it was my knuckle. I'm rubbing it with a knuckle. Like, wait. You are so demanding. That's not, um, Murphy, thank you for your beer. What is that? It's a stink finger. Did you hear the snorts? The sensation is trying to laugh and not die. You're just dying. It sounds like babe pig in the city eating. That'll do. Yeah. That'll do. That'll do. Thank you, masters. Thank you so much Murphy. This has been awesome. Even the ones that you sent us that we didn't like. But when we get a beer that we don't like from our listeners, it's another beer that I tasted and that I've had to talk about. I'm not really in this for, hey, let's have a bunch of good beer. You can only say that about beer. I'm in this for, let's try something that we haven't had. Hey, let's drink whatever our asshole listeners send us. No, for me, it's more like, hey, let's experience new things and different things and try to describe them. Really. Speaking of our listeners. Thank you listeners so much, 'cause we're all actually going to the gym. JBF. Fuck, yeah. That is fucking amazing. Fuck, yeah. Thank you guys. So cool. All of you guys have been so supportive. You guys have emailed us. You guys have commented on our, and rated us on iTunes and you've given us donations. It's amazing. Amazing. And keep sending us donations. Please do. In your hearts. We're still gonna try to keep doing cool things with the show. We are a listener financially. Yes. And like I said, until we sell that, we're just four regular fucking assholes that have shit. Day jobs. Hey. I'm gonna cut back. Three assholes and one cut bag. We have the regular fucking, hey, deadbeat jobs. What? I'm also one of those. Okay. Two cut. I can't say it though. Four things with deadbeat jobs. And we don't have any sponsor. Hey. Hey. Hey. Hey. Whoa. Whoa. I was one of the first things that you said. Do you know what I get paid to do? Yes. I get paid to beer. I thought you were gonna say anal. You don't have to pay me for that dude. But we're just regular people and places and things. We're nouns. We're four regular nouns that don't have any way to fund this show that we're doing for free. Seventy nine episodes into this is all still kind of coming out of our pockets. So any donations you want to send to us are hugely appreciated. And we will probably be rolling out more products. Yeah. It's a big possibility. Which would be good. Your money can go to that. Yeah. Absolutely. And thank you guys for listening. You're wonderful. Bottoms up guys. Bottoms up. And say should you have anything to say? Yeah. Bottoms down. There we go. I'm really glad that you fucking egged your out of that because you're so just focused on juggling or something. Because if your bottom is down that means your tits can be jiggled. Oh what? I didn't know that. You're not good at sex. You're not good at sex. I've never had sex with a grad. But in the event that I did I'm sure he would be terrible. I didn't make out with you. And I was fucking good when I saw it. I think you've made out with all of us. Oh god. Why am I coming up for you? Because I was dying that one time. Okay for everybody listening I'm not actually a bisexual but I am somebody who's into stuff that's really funny. I'm drunk. Sometimes kissing a man is hilarious. It's so hilarious every time I do it. Especially when the man who looked like an oompa loompa and Karl Pokington. Good night. Now's a good time to stop. Good night. Stop. I feel like we should just keep recording for a few more minutes. Shut up. Mike's asshole. Because I think that has plenty of comedic values. Mike's asshole is crazy. You guys? His asshole tasted like a one of his original. His asshole tastes like sad. Why is this so recorded? I don't know. I don't know. This is terrible. Hey. What? Bottoms up, bro. We already did that. Bottoms down, bitch. Bottoms up. Your hair is amazing. I was trying to help you end it. I'm going to try to help you be the eldest of the best. Aquana? Aquana? Aquana. You more information on the Bearest's podcast, including show notes and pictures, visit thebearests.com. Email us your feedback, comments, questions, and suggestions at info@thebearests.com. Like us on Facebook at facebook.com/thebearests and follow us on Twitter at twitter.com/thebearests. Follow us on Twitter at twitter.com/thebearests and follow us on Twitter at twitter.com/thebearests. I'm John Rubio. Thanks again for listening. I'll see you next time. [BLANK_AUDIO]
