[INTRO MUSIC PLAYING] Episode 78 of the "Bearest" podcast recorded on September 19, 2013. More pumpkin beers. [MUSIC PLAYING] It's September. Is it, though? I mean, in Austin, it's kind of September. I mean, technically, it's September. But it's hot as fuck outside still. It's like 95 degrees. With a million percent humidity. No shit. I woke up this morning at 6. I got out of bed, walked downstairs, went outside. I was like, oh, it's like 73 degrees. And when I went outside, it was just soup. It was so fucking humid, it felt awful. It was the worst. And pumpkin beers are out now because it's September. But really, we could have done this show in July when they first fucking came out. Looking at you and you, Belgium. All of them. I mean, they're all coming out so much fucking earlier than they used to. It seems like one of these days it's just going to lap the year and they'll be out on time. Like, the next year's pumpkin beers will be out in September of the year before. I know some people are starting to really take a stand against it. Like, your place of business actually isn't releasing any pumpkin mirrors to October 1st, right? Is this correct? Yeah, because fuck that shit, principle. October's pumpkin season. Yeah, not September. Not September and Texas. Absolutely fucking not. Also lazy. That also helps, thanks. I'm John Rubio. And with me today, I have-- Anastasia Too Lazy to say my last name. [LAUGHTER] OK, that's good. I'm too lazy to hear it, so let me show you this. And those are actually the dulcet tones of the buddy of ours who's been on the show once before. He was on for an extra episode of "Terrible, Terrible Flora" thing. Yeah. That was fun, though. Dreddy, guys. Nice to meet you all. How are you doing, Drew? Doing well, thanks. Thanks for having me back. Yeah, I'm glad you could make it for the pumpkin show. Hopefully it won't disappoint you that bad. And also in the fourth chair-- Caroline Wallace from BitchBeer.org. So wait, how are you doing, Caroline? Good. Thanks for having me back. I know. They chose Tint to go crazy when you're on. I mean, they were just dirty. Oh, shit. What? OK, so you have her and myself? Oh, fuck. There are four tits in this room right now. I know. My period's already sinking. Yes. I like our odds. [LAUGHTER] We got grit up. Is this going to be like, Beerists Gone Wild, where you two just get crazy and we throw beads at you? Ooh, I like that. And make you make out for hats. Ooh, I really like that. I liked it up until that point. But I don't want to go to prison. So let's be a little more sly than that guy. Sly. Like, you could be sly. The great thing about this for Drew is that for me, there are four boobs in the room. For Drew, there are six, because high, as a fat American, I have men boobs. I don't discriminate. Right. Or regulate every shade of the boob. Every shade of boob. So it's like an album. Today, we're doing pumpkin beers. Because you could have figured out by our talk in the beginning, we have six of them to do today. And yeah, like I said, they're coming out earlier and earlier every fucking year. I don't understand why. I mean, it could be because they're trying to beat the other brood of the market. It could also be because pumpkin beers on the shelf have a limited lifespan, just like something that's labeled Christmas beer doesn't really sell after Christmas is over. I'm just ready for the spring box to come out in a couple of weeks. Yeah, no shit. Everything's just creeping up with the fuck. It's like December's Berliner vice season, right? Yeah. Stay warm by the fire with that 3.5 Berliner. Global warming. Before we get into those beers, I've got an email I want to read. Is this a Harrison email? It looks long. No, no, no. This is from somebody else. It says, hey, guys, I've been listening to your podcasts for a few months now after starting to brew my own beer so that I could expand my palate beyond the hot bombs that dominate the local San Diego market and get a grasp for certain flavors and how to work them into my home brews. You do a great job of breaking down the different flavors that come out of different beers and have piqued my interests in a lot of new styles. The only downside to your show is that it makes me so fucking jealous that I don't have access to some of the beers you guys taste. Well, this is from Tyler with them or with them. I don't know how to pronounce your name, Tyler. I'm sorry. But most of the beers that we talk about on the show, we don't have access to either. Most of the beers aren't available in Texas and we get them by either trading or traveling or getting them from friends who will pass them along to us or from listeners. So don't feel that bad. There are ways to get these beers. You just have to put a little work into it. Like starting a podcast helps. Yeah, start a podcast. That's a good idea. His email continues. A few weeks ago, you mentioned how you wish more breweries made reference beers so that you could get a good idea of what flavors are imparted by different malts and hops. I think that this is a great idea and have to imagine that there are decent amount of beers out there that could serve as reference beers, even if not just one hop or one malt. Do you by any chance have a good list or suggestion of beers, preferably accessible to Southern California? That would be good educational beers for both malt or hop profiles as well as classic examples of various styles so that I would know where to start when trying to figure out if I like something like Cezanne's, for example. That'd be an awesome resource, almost like a where to start tasting reference. Could be a good idea for a show, even to highlight a few of them. So many of your reviews are spot on when they say the podcast is educational but still makes you feel like drinking beers with a bunch of friends and keep up the good work and of course, the blue humor. Tyler with them or with them or however the fuck you said. I think Tyler has a good suggestion. You know, coming up with maybe some kind of guide or a show where we discuss good reference beers. Has there been a smash show, single malt and single hop show? No, there hasn't. Have you been reading my notes that I scribbled to myself? I did write smash and I scribbled over it. Wanting to smash. Also, I'd like to tell Tyler that clearly he hasn't listened to enough episodes. I'd like to tell Tyler that he lives in San Diego and one of my favorite single hop beers out right now is green glass citrus session. Oh yeah, that's perfect. That's a great beer. Absolutely. Yeah, I can't really come up with any off the top of my head but I've been thinking about maybe putting together some kind of online resource for that sort of thing. Maybe an article we could all contribute to and figure out what to recommend for those sorts of things. Again, listen to more of our podcast. Because when we do style shows, we try as hard as possible to include what we consider a classic of the style or a good representation of the style. So you can find out if you like Cesson's because on the Cesson show we say, well, this one is classic for an American Cesson and this one is classic for a traditional Belgium Cesson. And then we talk about why the other ones maybe aren't. So classic or traditional. Another good resource actually is the BJCP guidelines. Google BJCP, you can look at the beer style guidelines that beer judges use to judge their beers and at the very end of each of the style listings they'll have what makes that style that style. What are off flavors in that particular style? What is acceptable in that particular style? The ingredients, all sorts of stuff. And at the very end, there's a list of beers that they have for the examples that they use to represent that style. - I'd also recommend a Tyler as a home brewer and seeing that he's a home brewer. I think it seems like he's very interested in trying to figure out what different molds and different hops in part. And the way to isolate that could be to make very small batches and just do single malt and single hops or do a couple molds and maybe just one hop vice versa. And just to see what kind of flavors you're getting from those, you know, home brewing's all about experimentation. And that's a really good way to do it. - Oh yeah, I know that my friend Brett does that all the time. He'll make a very simple, clean paleo base and then hop it with different things, you know, with different single hops and have three at one time at his house that he's sampling and handing out to his friends and showing them what the differences are between galaxy and Citra and Mosaic and all those other hops. - And there's also a couple breweries that list the ingredients to the beers. I know to shoots their website is very up-to-date on every ingredient they put into their beers. They don't tell you the times at which they're brewing with and the amounts, but they do say, okay, this one's, you know, Karastan and Munich molds and this type of hop and this type of yeast. So do some research, dig around and you'd be surprised with what you come up with. - Oh yeah, brewing clones is also a really good way to do that. I think there's a beer store in Minnesota that sells homebrew kits to clone surly beers and their surly gave them their recipe and told them which ingredients to use. So yeah, you could buy exactly what surly uses to brew furious, for example, and make it at home. And you could order that pack online. I don't know exactly what store that is. I didn't fucking research shit today. - That sounds like Northern Brewer, but. - Could be. - Yeah, I was dead tired today. I didn't really sleep very much. - Excuses, excuses, excuses. World doesn't care about your problem. - Yeah, whatever. - There's also so many commercial breweries that do really good single hop series. Like a six point right now has that spice of life series. All year, different hop every month they're doing for a single hop year. - Oh yeah, and Meekhiller also does single hop beers. - Be careful with them though, because they come from overseas and those are what, technically Belgian double IPAs. And sometimes it's hard to showcase the hop with such a strong malt backbone that's needed. - Oh yeah, I agree with that. But I mean, it's still a pretty interesting exercise to go through with them. - Also go to your local brew pub, your local small, like microbrew because a lot of times they will do what Drew said. They'll do a smash, a single malt and a single hop. And that way they'll typically do a single malt for like five beers and then for each beer they'll be a different hop. So they'll have five separate beers that all use to say malt but the hop will be different. And then just get a flight of it. And that way you'll have this really awesome social way to like compare. - All great suggestions. Well, we appreciate the email Tyler. If you want to send an email to us, do it at info@theberests.com. I've got one iTunes shout out to give. This is from Conner 666 and he says, "We're possibly the best podcast available." And he's been listening since the beginning and he's found a new enthusiast of a craft beer through the show despite the high price of some of the beers he started buying. Yeah, it's an expensive hobby. He says that even his wife likes listening and though she hates the taste of beer, she started to get into smelling some of the beers after he pours them, which is kind of cool. - It's a slippery slope. - Yeah, but yeah, we really appreciate that. I've gotten a lot of email from people who say, "I don't really even like beer, but I love your show." And that's a really great compliment. If you want to leave us a review and a rating on iTunes, please go to the iTunes Music Store, do a search for the beerists, leave us a five star rating and write a review for us. And when you write that review, I can see your name and thank you for it on the show. Like I did for Conner 666 here. We have three donations. We're trying to get to the Great American Beer Festival and we're doing it with your help. So get on thebearest.com on the left-hand side of the page is a PayPal donate link, click it, send us a little bit of money. Anything you can afford really helps us out. We got three donations this week, one from Matthew Elam, Daniel McDevitt and Mark Conner. All sent us donations. Thank you guys so much. We really, really appreciate it. Let's get into our beers. I'm fucking thirsty too. - The whole room already smells like pumpkins. - The whole room also smells like estrogen. (laughing) - 'Tis the season. - I mean, you are here. I've been trying to, I have low T. (laughing) Thanks. - That just gave me high D. (laughing) - I've had all my estrogen removed, so I'm good. - Yeah. Our first beer for the night is post-road pumpkin ale. And this is from Brooklyn Brewery out of Brooklyn, New York. It's 5% ABV, 24 IBUs. And it's a fall seasonal available in bottles and on draft. And this is malted with American two-row malt, British crystal malt, Belgian biscuit and aromatic malts and hopped with Glamet and American Fuggle. And it's brewed with Dickinson pumpkins and nutmeg. And I haven't had this beer in a couple of years. It's been a while, so. - I don't think I've ever had it. - Interesting. This is a very clear, radiant copper. - A little bit deeper than copper, though. It does have some. - Tawny, amber. - Yeah. - Yeah, very little head. - And I pour it as aggressively as I can. Swish it around and not much comes back. - Oh, shit. - Maybe just a little vigorous on mine, but yeah, I'm getting done. - Oh, yeah. - Something sizable going on. - Magic over there. Okay, all right. It's all in the wrist. - It's all in the wrist. - It's like it's all in the wrist. - It's all in the wrist. - Come on. - You should see him twirl up. - A baton? - That was gonna say a dick. (all laughing) - Same thing. - So smelling this beer, I'm not really getting that much. I mean, it's other than malt and a little bit of like nutmeg-y pumpkin spice or pumpkin pie spice. - Yeah, I definitely get some spice. Kind of biscuity. I barely get that. - I get biscuits, biscuits, biscuits. (all laughing) Biscuits and dry crackers. - Yeah, bleach cracker note, but maybe something a little bit honeymaids, a little bit graham crackery, just a touch. - Something mealy. - Yeah. - I'm trying really hard. I might pass out. (all laughing) - I don't know. This isn't really doing it for me in the nose. Very little. It smells almost like an Oktoberfest. - Yes. I mean, I definitely get some pumpkin, but I do think it's more from the spice and the actual pumpkin rummets. - Yeah, I don't smell any gourd. I just smell a little bit of spice. - Is this technically a lager or what type of yeast are they using? Did they say? - I don't know. I mean, it's dead clear. It smells a little twangy. So I might, it's an ale actually. - Okay. - Yeah. - It's almost got a, yeah, like a Marsen Oktoberfest. - Yeah, it's weird. - Lager note to it. - Yeah, it's got that little bit of a sharpness at the end that usually I get from lagers. That's really weird. Yeah, I'm gonna take a sip of this. - It's kind of more the same, if I'm being honest. - Yeah. - Oh yeah. Wow, that's barely anything. That's like a nutmeg-spiced Oktoberfest almost. But it doesn't really taste as lager-y as it smells. I mean, there's more of a fruity character to the yeast, but it's dead dry. - I was trying to remember. Marsens are one of those strange yeasts like a colch and like a hybrid sort of thing. - Right, we're part of its fermented warm and then fermented cold, cold condition, which might give it that kind of lager-y clarity and flavor to it. But I can't remember whether or not it falls into that category. - That's really weird. - Yeah. - I think you nailed it on the nutmeg of all the pumpkin pie spices. That's the one I'm not getting a lot of cinnamon. - Yeah, and sometimes you go over a vanilla or anything like that. - It only has nutmeg listed as an ingredient in here, but a lot of times, the ale yeast will tease out some of those phenolic, some of those other spice characteristics. And I'm not really getting anything other than just a bit of that nutmeg in something like a martin or an October drink. - It's very dry too. And I feel like I like a little bit of slickness in my pumpkin beers a lot of times. - Yeah. - Not a lot, but a lot more than what this is giving me. It's just dry and crisp and it's drinkable. But again, when you don't have that, if you're advertising pumpkin, I want to taste the pumpkin. You know, I want to have that experience. - Just remind me of fall in that first sip before it dries out everything in your mouth. - Well, I mean, it's got a bit of a grassiness with a bit of a nuttiness, I guess. - It's almost like an amber. - Yeah. - It's like a spiced amber. - Spiced amber lager. It's really weird. - I mean, the upside is even though it's kind of drying, I could put back a couple of these for a pumpkin beer. Sometimes something so decadent, pumpkin pie in a glass that you're like, I'm going to enjoy one glass of this. - Sure, this seems like it's made for throwing back. - You know, it's 5%. It drinks really clean. It is a clean drinking beer. But there's not really much going on. - I will say, I'm usually typically a huge fan of Brooklyn's label work, but this one just is, I don't know, makes me want to go to sleep. - It's different. - It's really out of place, yeah. - It doesn't really fit with a lot of their labels that are usually typically very classy. - And honestly, I didn't even know this was Brooklyn until a couple of years ago. - It's like something you'd see at Costco and like, oh, what is Brooklyn? Wait. - It's a little reminiscent of the Buffalo Bills pumpkin, big ass pumpkin on the label. - Oh yeah, sure is. - Oh my god, an ass pumpkin. (laughing) - Roars of the world, making pumpkin beers. Please put an ass pumpkin on your label. - What is an ass pumpkin? - It's an ass that you paint to look like a pumpkin. Have you ever been on the internet? - Yeah. - Okay. - What if you paint a pumpkin to look like an ass? - Mind blown. - It's like an ass with 27 cracks. - It works both ways. Also known as an ass lantern. (laughing) - Whatever you do, do not try to carve a face in your ass because that shit's painful. - And don't put a candle in it. - And if you do, send us a pen. - Yes, put a candle in it. - Put a Roman candle in it. - But if you have a candle, use one with a flared base. (laughing) So you don't end up in the hospital. I'm just gonna dump this out. I'm bored with it, yeah. - I'd rather talk about ass candles than this beer. - I'm gonna keep it. It's a base. - Okay. - It's so clean. - Fucking knock yourself out. That was post-road pumpkin ale. Our next beer is pump kick from New Belgium from Fort Collins, Colorado. Six percent ABV. It's available in bottles. I don't know if it's on draft, but it's hopped with Target and Malted with Pale, Munich, and Caramel. Brewed with pumpkin juice, cinnamon, nutmeg, allspice, cranberries, and lemongrass. What? - The 90s? - And I know that they did a pumpkin base beer called kick which was a sour in their lips of faith series. It was really good. I enjoyed the hell out of this. And this, I thought was gonna be a 12 pack version of kick, but it's not. It's not a sour beer. And I'm gonna read the description here. It says, what's the bite of tartness doing in a pumpkin beer? Adding the unsuspected kick of cranberry juice to brighten this traditionally spiced seasonal ale. Pump kick is brewed with plenty of pumpkin juice, cinnamon, nutmeg, and allspice. But it's the cranberries in touch of lemongrass that send your taste buds sailing. Let's see if this makes me sail. - Sail away. - This looks very similar to the last one. It's just a bit hazier. - A little more caramel. - A little more depth to the color, I think. The other one is quite clear. - It's got a bit of head that's sticking around. Maybe a head for sure. Maybe a half inch from the get-go. - Nice vanilla envelope. - Yeah, vanilla envelope color. - And potentially a smell spoiler alert. - Oh, weird. (laughing) That's so weird. Power suggestion. But seriously though, yeah. - Sticky stuff on the bottom, you lick. It's definitely earthier. - I feel like my nose is just broken there. - I don't know if it's necessarily gordier, but. - Yeah. There's a slight tartness to the nose. They're right about that. I'm getting some of those pumpkin pie spices, but they're very muted. - Cranberry skins. - Yeah, something like that, or maybe guava or something. I don't know. - I don't know if it's that quite that potent. - No, no, no. I'm talking about just a. - Popcorn. - What? - Popcorn. Like plain, real popcorn, not buttered popcorn, but just that kind of. - Oh, just air popped, no butter. - Yeah, yeah. Like popcorn maker from the farmer's market. That hippie-dippy organic bullshit. - Okay, yeah. - Now why are you even eating popcorn to begin with if you're not gonna put fucking butter on it? - That kind of earthiness that Caroline mentioned with a little bit of that huskiness that you get from real fresh popcorn. - Right, something grainy. Yeah. - It just kind of smells like outside. Yeah, like the earth. - That's kind of okay for a fall beer, I suppose, but again, yeah, where's the pumpkin? - Yeah. And there's also something there that smells almost like rotting leaves. If you've ever had a big leaf pile in your back. Yeah, something, it's starting to go a little bit sour and earthy. That's a little bit of what I'm smelling here. - Yeah, I wore a sweater today thinking that all these beers would transport me to a different time and a different place, mainly fall in not Texas. - Right. - So far, the only thing that's working is the noses. - Oh, it just took a sip of this. And it is very much pumpkin spice. - Oh. - But there's also, you know, the cranberries are adding a weird cranberry sauce. - Tanging. - Yeah, you know how when you've already had all your turkey and stuff at the end of Thanksgiving and you're eating your pumpkin pie, but then you dip your finger in the cranberry sauce 'cause you're a fat piece of shit and you're like, I need to taste that again or I don't feel alive. That is kind of what I'm tasting. - I think we all know that moment. - Yeah, this tastes like my holiday sadness. - I thought that was just bourbon and nevermind. I can already smell the awkward racist comments from relatives. - Yeah. - I like that you said tangy. I think it's definitely more tangy than it is tart. - It is, right? - I mean, with all the rest going on, it's interesting 'cause I still get more pumpkin than the Brooklyn in this one. - Yeah. - And I wonder, it's interesting this one says use of pumpkin juice. And I feel like a lot of other pumpkin beers use roasted pumpkin or pumpkin puree. I don't know of a lot that just put straight up juice. - Well, here's a little secret. Is that not very many people realize that pumpkin really doesn't have much flavor. - Yeah. - Mm-hmm. - It's a decent base for pies mainly for the texture, but I don't know that pumpkin beers are more than just marketing. I'd really like to taste one of these pumpkin beers brewed without pumpkin, but all the ingredients, all the other ingredients are the same, and see how much difference there actually is. I guess maybe if you roast the shit out of the pumpkin, you can start tasting that, but I don't know. - I home brewed a pumpkin beer last year, and I did a combination of real roasted pumpkin and the canned stuff 'cause it's so much sweeter, just to like put some real flavor in there. 'Cause I think if it was all roasted, it wouldn't even come through. - There is one Schlafle's pumpkin beer, knocks it out of the park for me. I've had that one a couple times. - Oh, spoiler alert. - Oh, spoiler alert. - We're doing it after the break. - Sorry. No, it's all right. (laughing) - Save your comments for later stuff. (laughing) - Mic drop. So it's horrible? - So we already know how he's gonna fucking... (laughing) - I guess. - But yeah, I mean, I'm liking this one more than the post road. It's not ever gonna be my first choice. When I'm in the mood for a pumpkin beer, I wanna taste pumpkin pie in a bottle, or I wanna taste something that's doing interesting things with the gourd itself. Here I'm getting something that's interesting, but it's kind of on the fence of what it wants to be. I don't know that it's really a pumpkin beer that I'm craving. It's doing something cool with the cranberries, and I don't really taste the lemongrass so much. I don't know. - I get the allspice, I get a little cinnamon, but you're right, there's not a lot of pumpkin cranberries or a nice subtle addition. - And you know, you're saying allspice and cinnamon, but that's just all kind of blending into the same flavor, the nutmeg, the allspice and the cinnamon. There's not really a clear definition between those three spices. They're just, they could just be one or the other. It's just a generic pumpkin pie spice canister that you get from the store. - Yeah, but I mean, I guess they're so muddled together that it could be one or the other. They could have just used one or two or just one, and it probably be the same flavor. - It's like when you add cinnamon to your coffee after you brewed your coffee, so you have one sip that's just like all cinnamon, and it's disgusting. As opposed to if you brew your coffee with cinnamon, the flavor infuses throughout pro tip kids. - Yeah, sure. - I'm just gonna say muddled is interesting note, 'cause even with everything that's going on the spear and kind of able to taste those elements, there's really no start, middle and finish to it, for me at least. It's kind of just one note, which is an okay note. It's just there, like the awkward uncle. - The one thing I do like and that's coming on the heels of that post oak is the mouth feeler. It's slightly creamy, it's well carbonated and drinks really easily. - You're right, and kind of like the post wrote though, the ending is pretty astringent and drying in the mouth, but before it gets to that point, yeah, it's kind of fuller and more substantial. I'm really enjoying that part of it, and I'm enjoying the beer. I don't think it's a bad beer by any stretch. It's just not what I want when I think pumpkin beer. - Yeah, you say these are easy to throw down and I'm having a really hard time finishing them. - Okay, fair enough. You guys wanna move on to the next one? I'm gonna just dump that one too. - I'm gonna dump it in my mouth. - And again, I'm dumping this beer not because I disliked it, but because I just got bored. Again, what the pumpkin? - Nothing doing so far, yeah. - I just had a giant sip of half my glass to finish it, and it was actually pretty good. - Did you plug your nose? - I didn't, but I was just so overcome with the flavor because I drank so much of it at once. - You have to do that. - It's like, okay, wait, something's going on now. - Yeah, but again, like I said, I didn't dislike the beer. I think it's a good beer, but not my bag for pumpkin beers, and that's kind of what I'm judging today. - To be honest, that kind of fits in with a lot of new Belgians. If you think about their just standard six packs, fat tire, springboard was an older one, you know, they're all very simple, flavorful, introductory beers that you can enjoy, and lots of people do enjoy, and I still enjoy a lot of them, but you're not going to get them to be wild. - Well, I think this would blow the mind of somebody who's only drinking Budmiller in cores. - Absolutely. - They'd be like, "Holy shit, this beer's so flavorful." But somebody like me, who's been drinking craft beer for a long time, I think I need a little bit more. - We're jaded, New Belgium. - We're so jaded. - Give us a bomber a kick that was delicious. - That was absolutely awesome. - And that being said, their Lips of Faith series is hands down, one of my favorite experimental releases that brewers come out with. - Oh, I agree. And it seems like they don't care whether they're going to get something wrong or not. - Exactly. - Another thing that I really respect about dogfish head, you know, is another brewery that does that sort of thing. But yeah, New Belgium just throws shit up against the law and see what sticks. - The great thing is even their Lips of Faith series, they're pretty affordable, too. They're 10, eight bucks. You don't feel like you really lost out in an investment trying something new. - Later, what was what, like seven, eight bucks? - I got a bunch from for six dollars a lot. - Oh my God, could only go back in time. - I know, I bought more than the case of that, seriously. That stuff was great. That was New Belgium pump kick. The next beer that we're having was donated to the show by Jonathan Murphy. Thank you so much, Jonathan. This is Rumpel Drumpkin Island Reserve. Rumpel Drumpkin, isn't that like when a girl gives you a beach on the toilet? - That's a balmkin. (laughing) - This is from Cisco Vree Nantucket MA. - Massachusetts, what are your postal codes? - Massachusetts, six to nine and a half percent ABV. What's going on? - Wow. - Cisco fucking sucks at info. Do you hear me, Cisco? Do you fucking hear me? - Doesn't have a thing on the-- - It's 'cause they're like on an island? - No, no, like I've checked all the labels on the interwebs. I've checked through your advocate, rate beer, and the only consistency I found that it was between six and nine and a half percent. (laughing) - So it's ABV is what ifs and it's seasonal or yellow ABV. (laughing) What's your ABV, yum-boi. And then he's spits Rumpel Drumpkin in your face, runs off into the night. And this is a bottled beer, available in bottles. We're drinking it out of a bomber. The first two beers were 12-ounce bottles. And according to the bottle, it's ale brewed with smoked pumpkins and spices, and then aged in X-rum barrels. So barrels that once held rum. - Or your X. - My X's name was Rumpel. (laughing) - Oh, I really, really don't want to drink this then. (laughing) - You should taste her for your side. So check in this beer out. It's a very cloudy, murky, reddish-orange copper color. - Had a great head when you in a stage of first port, it's still pretty good. - It's like a blood rain puddle. I don't know what blood rain is there, so don't ask. - It's a shitty movie and video game. - Oh shit, you're right. - I really like when beers have that transition from almost a yellowish goldenrod down to a dark amber. - Oh yeah. - I like that a lot. - When you hold it up into the light, it looks almost like a marmalade. - That being said, it's very cloudy and there's quite a bit of yeast in there. But as a home brewer, you know, who gives a shit? - I will say that when I had opened this to pour it, I could smell it from where I was pouring it. It smelled really fragrant. - Wow, phenols, any one? Phenols, anyone? - Well, I smell a lot of, are you okay? (laughing) Oh my God, did you just-- - I was just taking a sip of it. - You snorted? - No, I smelt it and it went up the wrong nostril and then I have fruits. - Good point. - Yeah. - But I smell a bunch of smoke. Like it's a heavily smoked pumpkin beer. - Yeah. - It's like a roush pumpkin beer. - Yeah. - Yeah, it smells like a roush beer and that makes me nervous. Like maybe they lied to us 'cause they smoked the mots and not just the pumpkin and then that case, ugh. I had this weird thing where I first smell, I almost smelled a Cezanne for just a second and then it just overcame me with smoke. - Well, yeah, because a lot of Cezanne's will express a phenol which comes off a bit like smoke and Drew was talking about phenolics a bit ago and yeah, it has a bit of that nose but I can't tell if it's the smoke or a weird phenol. I'm not sure. - What makes me think there's some phenols in this before I taste it and we'll see if it holds true is that there's that hint of rubbery band-aid astringency. It's very subtle but and the smoke kind of dominates but those two always kind of get blended as a shade of gray for me. And I'm also getting this, you know, that dried orange with the clothes stuck into it. That's one thing. - Yeah. - It's kind of in there somewhere and other fleshy citruses, I guess. - Whoa. - I'm scared. - That is interesting. - You know, there's also, I can kind of smell some rum influence there. I can kind of smell something that tastes like a very woody or a niho rum, which is weird. I mean, not weird because it's in rum barrels but I don't usually associate this kind of beer with rum. Pumpkin or smoked beer, I don't know. - I think that sounds genius. Like spiced rum to me sometimes has those pumpkin pie spices so more people should fucking use rum barrels and stop making this boring ass pumpkin shit now that it's super popular. - Yeah. - Innovate. Oh my God, I'm angry. - What the fuck? - Whoa. - I just, whoa. - That didn't have a beginning middle end, it had like six chapters. (laughing) - Okay, if you set a campfire in my mouth, oh man. - Oh God. - Very smoky. - Oh God. - That is extremely smoky. That's a very, very rock beer, smoky, wow. I'm still gonna try to describe it. - It's tough to process it. You hold it in your mouth, the sides of the tongue get some of that underlying pumpkin beer with a hint of that rum but yeah, it's just so hard to get past. - I got to scrape my tongue. - Yup, oddly enough, it's interesting, it's oddly enough. This one, I can actually taste pumpkin flesh. I can actually taste the gourd. I can taste roast pumpkin pretty fucking clearly but does it have to be behind all that smoke? I mean, that's a ton of smoke. - I wonder if that's a byproduct of trying to get those gourd so roasted and add that flavor. - You may be, maybe they just went a little overboard or maybe there's just no line that-- - I don't think I haven't found the gourd yet. - So the smoke, a lot of times rock beers or smoked beers will come off like smoked ham or something like a smoked meat, it will remind me of. This reminds me of a cigarette butt, or an ashtray or something that's not really that appealing. I don't know, if you burnt a pine tree down and then put a bunch of those ashes in your mouth, it might come close to what I'm getting here because there is a bit of a fininess there. There's a lot of bitter orange peel. I'm getting some clove, a ton of fucking smoke and a bit of a rum characteristic. - In the gourd, that's the most impressive thing to me is that I don't usually taste pumpkin in pumpkin beers and there's so much other shit just assaulting my mouth with this beer but I can actually taste the pumpkin here. That's a really fucking weird thing. - It's a hot mess and it's kind of a shame because I think if you toned down that smoke, even just a fraction or eliminated completely, it would be actually pretty good beer. - Yeah. - Smells like the freaking beer was aging the rum barrels and someone just set it a flame and walked away. Like it literally caught on fire. It's like, I actually really like Roush beers. I really like smoke beers but here I'm getting something different. It's like a woody burnt taste instead of more of like a ham or something savory. - Yeah, 'cause Roush beers to me usually taste smoked. This tastes burnt. - Yeah. - Burnt down to the charcoal and then wet. It's so sharp and acidic with that smoke. - Ask me how I feel about it. - How do you feel about it? - No. (laughing) - It's a no. - I just, I know my paladin know what I like and my paladin is like, you fucking bitch. You've had really nasty things in your mouth before but at least you got dinner out of those. (laughing) This is not gonna buy you dinner. - I'm gonna keep sipping on this because I'm a masochist. - At least you bought me dinner. Oh! - As I keep drinking it, I'm getting more flavors other than just the smoke and it's an interesting beer but I do think that Drew is right in saying if they scaled back on the smoke, this would be a really good beer. It could still have some smoke in it but it's just too much. My burps are smoking now. This is not good. - Yeah, I think I just changed my mind about drinking it more. I'm just gonna join. - I think it would be good to cook with. - You could throw it on something raw and it'll taste cooked. (laughing) - Just pour it on the fucking grill. - Just pour it on the fucking grill. - I'm thinking, I'm thinking. - Like a barbecue base? - Yeah, maybe a barbecue base. - Yeah. - It's got to be a use for it. - It's so accurate. - You can read. - And his accuracy is great. - Do you sit down with some coffee and make it like an espresso roast, coffee, reduction sauce type thing and you could put that over cinnamon panna cotta that's topped with lightly roasted sweet potatoes. - Okay, all of that sounds great but you do realize when you reduce this it's gonna intensify everything. (laughing) - We're not gonna think about that. - I'm just gonna say, I'm trying to give it a purpose. - I don't think it has a purpose. I mean, I think the purpose is clear. - Thanksgiving bomb water, putting your bomb. Thanksgiving, pass it around like the Indians you'd be sick. - Did the Indians do that? - I don't know. - That's another bottle, Jonathan. - But now that everyone's drink it, so we're in the six to nine percent. Do you think it falls? - That's a really good question. - I'm gonna go 7.8. - I'll be upper end as well. - Yeah. - So eight, eight point two. - Yeah, I think I'd be close to upper sevens. - Yeah, I don't think it's nine. But really, it could be any of that. - Yeah, that's all the difference. - Through all that smoke. - Maybe this is a game that Cisco plays. Who's gonna get the closest? They're gonna win a prize. - More of this here. - That's the best. - I don't want your stinking prize. - Rubble bumping. - Rubble bumping. - Rubble bumping. - More rubble bumping. - It's where they go down on a smoker on the toilet. - Rubble bumpkin just sounds like a really wasted girl giving you a bumpkin so she rumbles into a pile on the floor. - Rubble stilts giving you a bumpkin. - We need to take a break. - You would need a stool. (laughing) - Ooh, wow. Did you boo us? (laughing) Break. ♪ Stand in the place where you live ♪ ♪ Now face no more ♪ ♪ Think about direction wonder why you have it now ♪ ♪ Stand in the place where you were ♪ ♪ Now face well ♪ ♪ Think about the place where you live wonder why you have it ♪ ♪ People if you are confused check with the sun ♪ ♪ Carry a compass to help you along ♪ ♪ Your feet are going to be on the ground ♪ ♪ Your head is there to move you around ♪ ♪ So stand in the place where you live ♪ ♪ Now face well ♪ ♪ Think about direction how is that even a song ♪ - That has nothing to do with pumpkin beers. - I was just thinking about that on the back patio. - Oh, the veranda, I have a veranda, not a patio. - It's more of a patio? - It's a veranda. I'm trying to be fancy. That song, why is that even a song? (laughing) I'm a little bit drunk. - I'm a little bit rock and roll. - I don't know why I was thinking that Ariam song. I have no idea, it's the worst song ever. - I'm very aroused. - Have you been on my veranda, if I think so? - I have. - Let's move on with our next beer. (laughing) And actually, these last three beers that we're doing tonight were set by my very, very, very good friend, Mario, Renghel, Mario and I grew up together. We were friends since we were like six years old. He sent me a bunch of beers for the pumpkin beer show and these last three are from him. The first of which is Pumpkin Ale from Schlafle, which I'm very excited about. Schlafle is from St. Louis, Missouri, and it's 8% ABV, 16 IBUs, and available in bottles and on draft, and it's in August to October seasonal. And it's hopped with Marienka. What the fuck is Marienka? - Yeah. - Have you guys heard of it? - Marienka. Mariena. (laughing) - I don't know what pop that is. I've never heard of that either. And the malt's are pale, crystal, Munich, wheat, and chocolate. And it's brewed with pumpkin squash and a blend of spices. - I'm already turned on. - I know, let's get into this. Wow, that's a weird color. - Such a nice story, didn't read. - Oh, well, I'll read it. - Oh, I mean-- - Yeah, I'll read it in a bit. I just wanna look at this beer for a little bit because it's like a jewel. Like it's almost like Tiger's Eye or something. - Citrine, yeah. - Yeah, citrine. Just imagine a very rich RNG coppery color. - Like when you're burning sugar to make caramel, like right before it turns to the color it needs to be. - It's as if iced tea went just a bit neon, you know? - Or like in Jurassic Park, what the DNA was in. - Yeah, and it's also pretty hazy. Like I can't really see through this. - It's got a great head on it. - Gorgeous, half a finger, tips worth of head. - This is what I'm talking about. - Smelling this beer is awesome. - This is grandma's house. This is grandma's house through the 100-acre wood. - I wanna come to your grandma's house. - I don't even know what the phrase is, but I think it's Winnie the Pooh, 100-acre wood. - Yeah, yeah, yeah. - Okay, sorry. - Pumpkin, glue, spice, farts. - Wait, what? - I'm not trying to be funny, these are the weird things that I get, Winnie. - Free associating. - Yeah, I'm actually free associating here, right? - I'm getting tons of pumpkin pie. - Methane? - Oh, the pumpkin pie. - Is that what farts are? - I get a lot of graham cracker and honey in this. Love it. - You smelling methane? - I just smell like farts. - Well, methane doesn't have a smell, but usually they'll mix sulfur. - That's the sulfur, right, yeah. - I'm getting a little bit of sulfur. Anyone who's farts smell like this, I will like sign up to be Dutch ovened all day. - Oh my God. - Just don't let me out of these covers. - What's really funny? - Oddly enough, I smell more cranberry, like homemade cranberry sauce in this than I did in the pumpkin. - Okay, and it's more cranberry sauce than cranberries, right? - Right, right. And when I make cranberry sauce, I'm crazy. So I do cranberries and like orange and orange juice and stuff like that. So it gets that really nice aromatic realness. - But yeah, the pumpkin pie quality of this is amazing. Like it's absolutely pumpkin pie. I don't get a lot of the gourd in this, but it's just so perfect pumpkin pie with the graham cracker crust and all that stuff. - Pomegranates. - What's the cake? I can't think of the name of this cake. It typically comes out around Christmas. Everyone makes it-- - Fruit cake? - Maybe it's a fruit cake. - Does it have fruit in it? - It does. - Okay, it's fruit cake. - It's probably fruit cake. - Okay, it smells like a fruit. - I know, I really, I get some pomegranate too. - Yeah, I can see that. There's something almost like zucchini bread or-- - Oh, yes, or banana bread or something, yeah. - For sure. - Or carrot cake or something like that. Carrot cake with that really creamy cream cheese frosting on it. There's a creaminess to the aroma that kind of recalls that cream cheese frosting or something like marshmallows or somewhere in between the two. That smells great. - Oh yeah, can I just forget about all the other-- (laughing) - Fucking nailed it. You're right with your spoiler. They fucking nailed this beer. (laughing) No, this is great. - I had this for the first time about a week ago. Just had a little taste of a friend and brought it to a tap room and I was in love instantly. - It's gonna sound weird. It's got a vibrancy to the pumpkin note in there. It just leaps onto the tongue. It's so, so good. It's fresh, it's juicy. - It's a little tart. - Little tart, yeah. - Juicy is a really good way to put it. It tastes like if pumpkin pie was a fruit and they juice that fruit into this glass, you know, there's a fruitiness, a freshness to it that I don't get in a lot of pumpkin beers. - Even though I'm not really getting any apple per se, but just those spices, do you kind of give off like almost a wassel or a cider type thing in the way? And that's maybe the juiciness that's making it. - It's almost like, if you like that. - It's almost like if you combine the pumpkin beer in a wassel, right? - Yeah. - Pumpkin wassel, come blossom. - I could drink this through Christmas in New Year's without hesitation. And easily too, because it's not heavy. It doesn't weigh on your palate that badly. And it seems like it wouldn't weigh on your stomach that badly either. - I'm actually surprised it's 8%. - Oh, shit. (laughing) - Oh, yeah. - Ooh, this is gonna be a fun second half. - Yeah, we have an 8, 8 and a 9 for the next three beers. - Honestly, to me, when somebody says they made a pumpkin ale, not like a pumpkin porter or a pumpkin stat, when they say they made a pumpkin ale, this is pretty close to what it should be like. The tartness, I think would be a little uncharacteristic, but other than that, it's got all those pumpkin pie spices that you want, it's got a great medium body, medium mouth feel. It has a beginning a middle and an end. It's got that little graham crackeriness. I think I'm gonna cry. - Somewhere in the middle also, it's got something that reminds me of like a hard apple cider. - Oh, also it has pumpkin. - Yeah. - It actually tastes like pumpkin or sweet potato, whatever it is that they use. It's not actually pumpkin, but they use to flavor pumpkin beers. - You're right. There's also, like I said, something that's like a hard cider in the middle somewhere, and something like Canada Dry ginger ale, just a little bit of that in there. - Okay, so I'm imagining, I love when these food things come to me. I'm imagining a really, really rustic, fresh, not that store-bought crap, but pot yam casserole, candy yams. - Oh, yeah. - So like a really fresh, the yams are still kind of in shape. It's not all mushy, and you do a little bit of the spice, and maybe you don't do marshmallows, but maybe you do. - Are you doing marshmallows? - Yeah, you would do marshmallows, 'cause that heavy cream would be too much. I think marshmallows have just the kind of creaminess that will hold up to this beer. I think these two together would compliment each other. - Ooh, so you describing that, just made the flavor of baked apples come out in this. When you bake an apple with the spices on it, and you cut through the spices and actually get to the flesh of the apple, and it sweetened up just a little bit, but it still has that juicy, fresh quality that you'd expect from a fresh fruit. - And a little bit of tartness. - A little bit of tartness. That's exactly what that tastes like to me. - I've made these things before. - I think the point is that there's so much complexity and depth to the spear, and it all works, it hits on all cylinders, and it's what I'm looking for when I reach for a fall pumpkin beer. - For real, leftover turkey sandwich. Like the leftover Thanksgiving turkey sandwich, or you just kind of throw the kitchen sink onto some pumpernickel or some marbled rye. - This would be bomb.com. - Oh, with this, oh fuck yeah. - When stuffing becomes the condiment. - Oh yes. - And when gravy becomes other condimenting, it tastes like a nausea. - Can I have a little mayonnaise 'cause I'm a white guy? - Yes, yes, you may. - I'll give you the mayonnaise. - God damn, you don't want it to be mayonnaise. - Speaking of giving us the mayonnaise, my buddy Mario sent me a six pack of this, so thank you so much, dude. This is amazing. - Thank God he has good taste. - I know, well he's a chef, so he has very good taste. - Oh, I'm thinking of some protein. Give me a second. - I don't know, turkey maybe. - We had that whole mayonnaise discussion. - Oh, you know what? - I'm thinking of something a little higher class and fucking kitchen sink left over. - You know, do this with a cum joke, so definitely a higher class than that. No, there's something higher class would come to us. Believe me. - If you did this with a pork chop, an apple chutney. - Yes. - That would be amazing. - With a vegetable that's a little on the bitter side, they're still kind of earthy. - Let's say asparagus. - Uh huh, maybe a little roasted Brussels sprouts. - Yes, that's exactly what I was saying, but I was thinking, yeah. - So pork chop, so some sort of apple chutney and roasted Brussels sprouts, and a little bit of bacon. Oh my God, that had a salad with bacon powder tonight. - Oh man, it was delicious. - Baking powder. - What kind of fancy schmancy restaurant do you eat at? - It was a carillon at UT Austin. - Is that French for Westerns, isn't there? (laughing) - How did you know you saw right through me? (laughing) - I love that all these food pairings come that are so different. That's how many different flavor profiles that spirit can have, which some people might like, and some people may not like how, 'cause it is kind of all over the place, but if we look at a beer like this, Schaffley, pumpkin ale, that's all over the place, as opposed to the one that we had before the break, the rumpled drumkin, which was all over the place. This pumpkin ale is way more controlled chaos. So this beer reminds me a lot of something like, a band that I'm a bit obsessed with right now, which is The Beach Boys. (laughing) - You're a new band, I don't know if you guys have heard of 'em. - I'm following up here for a little bit. I'm kind of obsessed with The Beach Boys right now, which is really fucking weird. - It happened for a while though. - They're The Beach Boys. But there are five dudes doing all of these amazing harmonies, and they're all singing something very different, but it's all working and coming together, but you can stop and listen and hear every distinct voice in there and hear how they fit together. - This metaphor is coming together. - Right, right, right. - So they're all doing something completely different, but it's elevating the whole piece. - The way the flavors bob around, it's-- (laughing) - Oh wow, oh fuck you, you gotta help me, Rhonda, when I'm drinking this because I just can't describe it. - 12 points for fucking a bar brand. (laughing) - Bob around. - Yeah, that's great. - Bob around. - No, and there's a story behind that, which I wanted to introduce, is that when I was a kid, we always used to think that song was Bob around, and we'd just be swimming out in the ocean, singing Bob around. - Bob around. - It makes sense, right? - Bob around. - I can see you serenading a buoy. - A buoy? (laughing) - Yeah, 'cause they're out of the ocean and they bob around. It's a song about a buoy. - It makes sense, sir, out of the beach. - Like that one guy, David Bowie. I got a funny story, when I was a kid, we all thought his name was David Bowie. No, it was never happened. This is delicious. This is awesome. - You said he had a six-pack? - Yeah. - You sure laughed. Beer number five and six will also be... - Here's something I have to say is, my favorite pumpkin beer is pumpkin by southern tier. Pumpkin by southern tier is awesome. It's a fucking pumpkin pie in a bottle, and you could taste everything that you get from a pumpkin pie. I think I like this a little bit better. - I think it's 'cause we have, I had pumpkin in a while. I was thinking about that too. - I had pumpkin about a week ago. - I had pumpkin on Sunday, and I like this a lot better. - Yeah, I was gonna bring up earlier that I'd listened actually to your pumpkin beer show from last year. - Way to be creepy. - A few weeks ago. Okay, so here's the thing. (laughing) - Studying up. - I walk to work every day, or in some most days. - I don't know. - And so I'll listen to podcasts. This is my favorite podcast to listen to. - Oh. - And you know, it like turns September, and I was getting into the backlogs 'cause I, you know, I need to get back there. - They get worse than the point back they go. - So I was like, all right, it's fucking September. I think I could listen to the pumpkin beer episode and it wouldn't be weird. So I listened to it very freshly, and you guys burnt the three of my favorite pumpkin beers on that episode. - Which were? - Good gourd. - Oh, yeah. - Pumpkinator and pumpkin, of course. So, high bar, but I'm so glad this schlaffly came out for this show. - Schlaffly's this. - This is awesome. - Yeah, I would have a hard time picking this one and the pumpkin. I wouldn't know which one I would put at number one because the Schaffly has that tartness that I like and that weird apple cider note, but that pumpkin is just so rich without being heavy. - Yeah, I think they're both. - They're different. - Well, they have their particular uses. I think that this would go more with the savory sorts of foods around the same holiday that pumpkin would go with the sweeter stuff. - And I would say with pumpkin, I would want it as, you know, an apple tea soda one, just maybe a four to six ounce pour of it with this. I could drink a couple bottles of it, no problem. - Yeah, apple tea for digestive tea for with dessert or something. - Boy, the whole bottle in one's sitting in my mouth. - That too, yeah. - All of that. - 'Cause I'm not a skurd. - I also just want to point out to Tyler with him or with him or whatever the fuck his name is who wrote us that email. Tyler, only two of the beers that we're doing tonight do we get in Texas. So the rest of them were sent to us by a good friend of mine and I'm pretty sure you have friends with about a state who could send you shit and a listener. So yeah, we only get two of these beers in Texas. Unfortunately, because I want this fucking Schlaffly in my life all the time. - God damn it. I need a blow Mario. So that was Schlaffly Pumpkinll. Thank you so much, Mario. That was awesome. And our next beer is Imperial Pumpkin from the Bush and Barrel series from Long Trail, Bridgewater's Corner Vermont, 8% ABV, 30 IBUs. And it's a seasonal from summer to fall available in bottles and on draft. And it's topped with nugget, mount hood, and walamet, malted with two row, wheat, caramel, ADL, and carameutic malt. - Is it unfair to hold Vermont to a higher standard now than things of-- - Yes. - It's not unfair because Vermont is doing some really fucking awesome stuff. - Lawson's Hill Farmstead. - The Alchemist. - The Alchemist. - Yeah, they're making some great beer in Vermont. - When you originally said that I thought you meant in a pumpkin beer context 'cause they're like all Northeastern and, you know, pilgrims and shit, so not that. - No, not necessarily. Just in good beers in general. - Yeah, they're rockin' it. - I'm gonna read the description here. Long Trail Imperial Pumpkinll is the first off read in Long Trail's new Brush and Barrel series. This limited release seasonal treat is a small, batched, brewed with pumpkins, cinnamon, ginger, nutmeg, and cloves with increased malts and the touch of bitterness for the perfect balance, and it's 8%. - Pretty similar to Schlaffley's, I gotta say, and color and clarity. - It seems like it's just a bit richer in color. - More and more reds. - Yeah, there's a bit of a ruby tint to it, but it's also hard to see through. It's very cloudy and there's a nice bit of head bump on the top. - That's a great lookin' ahead. - Oh, and there's a lacing. - In the light, I'd say it's a bit more transparent and then I hold it down and I'm like, this is not transparent at all. - That smells pretty good. - It's a nice nose, yeah. It smells like the pumpkin gourd, and there's a lot of vanilla in the nose. - Yeah, it reminds me of literally the aroma that you're getting when you're carving a pumpkin. I mean, maybe roasting the pumpkin seeds in the oven. It's very organic, I guess, very natural smelling. - There's a bit of an Irish whiskey quality to it also. - A little caramel. A little caramel, a little woodiness. - I'm gettin' some cloves, bubble gum. - There's something also that's like white chocolate bark with pistachios in it or some kind of nut and marshmallow. Like there's a dusty chocolatey quality to it or a dusty, chalky chocolate. - Like what you roll truffles in. - Right. - Chocolate truffles, not. - No, no, yeah, I understand, I understand. - It's got the same kind of that, the last pumpkin be retasted had chocolate malts in it and I feel like this, since it's so similar in color, and also get a similar kind of nose out of it, not completely, but it could be that it also has a slight touch of chocolate malts. - Yeah, I just tasted this. This is nice. - But it doesn't say it has chocolate malts. I get the white chocolate. Ooh, maybe not necessarily bright, but I got the white chocolate in the nose. - Yeah, some kind of white chocolate or milk solids and vanilla, that sort of creamy, big thing, but I just tasted it and it's pretty boozy, but damn, that tastes good. - The boozy is tasting one so far. - That is so smooth on the palate though, that is slick and it's just like candy. - Yeah. - Like a coffee, caramel, toffee thing, covered or dipped in white chocolate. There's definitely a good amount of toffee there. - Oh yeah, and there's a Irish cream quality to it also. - I want to make candy with it. - What I like about it is in comparison to some of the bigger, you know, maybe stouts or barley wines that leave that kind of stickiness on the back of the tongue. This is very clean when it finishes though. It's got, you're right, it has that big, smooth, creamy mouthfeel up front with a lot of flavor, but then the finish for me is very dry and crisp. It cuts clean, you know? - You know, to that point, it reminds me a bit of like a Belgian strong ale, because it's got a lot of the similar fruit flavors, a lot of the similar phenols there too. - Right. - And it's got the same body as something like, St. Bernard is having 12 big and boozy, but it finishes nice and dry and clean. - And I would put this slightly a notch down from that, maybe on the like, de bell level almost, you know? But yeah, I see what you're saying. - I don't get the thickness of an Abbey 12. - I do get some nuttiness out of it though, in the flavor profile. - Yeah, I'm really just talking about, so when I'm talking about the Abbey 12, I'm really just talking about some of the body and some of the mouthfeel. But yeah, it's not as thick, it's not as big, but there's something in common with that. Maybe there's a Belgian yeast going on here because-- - I don't know, I still don't, I can tend that body and mouthfeel. Maybe mouthfeel a little bit because of the perceived booziness, even though they're like a good 4% off from each other. - The boozy, the flavor profile in general, and getting close to the thickness of that. This is a thinker. - I don't know how much actual pumpkin gourd I'm tasting, but it's definitely like an implied flavor without being hitting you over the head of the spice, so it's interesting. - Yeah, yeah. - I think the hop does that. - Yeah, it's got little boos and bitter in the face. - Yeah, kind of a strange pumpkin beverage. - It's delicious though. - It is. - And I'm getting a lot of the spices that they listed. Cinnamon, definitely, ginger. It's kind of masked back there, but it's there. I'm getting some of that nutmeg and a lot of clove. Like the clove is probably the biggest thing that I'm getting. - Yeah. - All of that is tempered and it's creamy and it's not in your face. - Yes. - Yeah, it's not in your face or aqueous or anything. Like it's a substantial beer with a nice alcoholic effervescence to it, I guess. - Honestly, it makes me kind of wonder if maybe the post road and the pump kick would have amped up the ABV and throw in a handful of spices in there more than they already did. Would it be similar to this? - I don't know, I think it's a malt issue. I think these last two beers we've had in comparison to the very first two we had, not only are the bigger beers, but they're just adding a little more depth from the malt profile. - Yeah. - I think that chocolate malt in that chaff lee really helped and this one has caramel and that wheat, so it's got that mouth feel and that flavor. - This is the Brush and Barrel series. If they could do something where they age it in barrels, that'd be cool. - Yeah, that'd be cool. - So take it to another level. - Oh, I think the Brush and Barrel series is just one of those artists things. - It's a great label. - Not so high in the face. - It is a great label. - There's some story about an artist, but a new John would cut it all down in the info, so I didn't put it in. Classy label looks like a wine label. - It's a very nice label. - 'Cause I think a local artist did it. - Okay. - I accidentally drank all mine. (laughing) - It's easy. - It's so easy. - It's so easy. - Okay, okay, 'cause I tell you my food pairing now. - Okay, okay, go ahead. - So for the food pairing, I'm thinking of a sweet potato risotto with, I don't know mushrooms that well, because I just recently started getting into mushrooms. - Weird. - I know, I never liked mushrooms, but I'm very open-minded, so. - Texas thing. - Yeah, it's a Texas thing, so I've been like, "Okay, I'm gonna plow through it because science." - Right. - So a sweet potato risotto with some sort of mild mushroom that's maybe been roasted or a little pan-fried, to draw some flavors out, give it a little bit more saltiness. - I'm thinking oyster mushroom, or is it krimalini? Is that what it is? - I'm thinking of those weirdly-shaped kind of wavy mushrooms. - That's oyster mushroom. - Oyster mushroom. - Yeah, so I think that on top of a sweet potato risotto would go really fucking awesome with this. - Can we have an episode where she just makes us food? - Yes. - And we drink beer and eat that food. - All he can think about is food and all six kids got erect nipples when she was talking about food. - No, I came. - Make that eight. - No, my nipples are not erect. - That's a good point, this is delicious. I love this beer so much. - Well, this is another good food pumpkin beer. - It is, absolutely. - The first two that we had would just be totally blown away by food. I just wouldn't, I don't know, they wouldn't hold up to it. - And then there are some commercial pumpkin beers I feel like that totally are so overly sweet, so artificial tasting the food, nothing's gonna pair with that well, it's so overbearing. - You're right, but I think that a lot of those beers would work better in colder climates, just like this Imperial pumpkin from Long Trail. I think is a colder climate pumpkin beer just because of that alcohol content and that body. I think that would work really well when it's nice and cold 'cause it's warming, it's a warming high alcohol beer with a lot of flavor and a lot of body, well balanced, by the way, but those big flavors tend to work better when it's colder outside in my experience. - And also, sweeter pumpkin beers can work well as digestifs, digestifs, whatever. - Yeah, digestifs, digestifs. - I guess you work for things that make you poo. (laughs) - Things that fancy people say like the striving. - Yeah, those laxa-teefs. - Yeah, that's just fucking sour beers, let's just do that. - Well, I mean, if you think about what the word digestif mean, what it's supposed to do, you're gonna drink this and then you're gonna poop. - You'll shake your spoon. - Sour beers give you the shits. - No. - Have you never had a sour beer, woman? - I'm a vegetarian, so nevermind. (laughs) - You really need a dairy. - Okay, when you're a vegetarian-- - I just shit everything all the time. - You shit a lot. - I don't know, I'm getting it. - You guys, I was married to a vegetarian. They're gassy. - You're not kidding. - Gassy, gassy, gassy. - All right, I'm not gassy though. If I don't wanna spell that remark. - You're lying. Let's move on to the next one. Thanks, Mario, for this Imperial pumpkin from Long Trail. That was a hell of a fucking great. Our next beer and final beer for the evening is The Fear, Imperial Pumpkin Porter from Flying Dog, Frederick, Maryland. And this is also from our buddy, Mario Rung Health. - Thank you so much, Mario. - I say Mario Rung Health, so the white people know what I'm saying, 'cause others are like, "My friend, Mario Ringer, Rung Health." - It's Marco. - I know, it's Marco. This is 9% ABV, 45 IBUs. This is, like I said, The Fear from Flying Dog. It's a limited release beer, available in bottles, and it's hopped with warrior and walamats and malted with carobrown, midnight wheat, chocolate malted VN malts. And that already sounds delicious. - It looks like a brown ale. (laughs) - Oh fuck. - Brown ale porter. - It's a little light for a porter. - It is, it is light for a porter, especially when you see it coming out of the neck. - It's a clear, but dark beer. - This is not like 9% does flying dog filter? - It looks heavily filtered. - They have to, they have to, 'cause I don't leave anything in the bottles. - 'Cause it's a really dark brown, cola colored thing, but you could see all the way through the liquid when you hold it up to the light. Slightly off white, head, creamy looking. - Whoa. That is a very strange nose, okay. - A lot of vegetal notes out of that. - It's not bad in a way, but just fresh garden earthy, vegetal. - Yeah, like chocolate and cream and rancid coffee. - Okay, so I'm getting chocolate a little bit, like a touch of old coffee and something like mustard greens. - It's like if you were gardening and you had your cup of coffee and you let it get a little cold and a little old. - Yeah. - You're actually still drinking it. - I don't really get any pumpkin on the nose. I mean, it smells like an imperial brown ale really. There's a little bit of a nuttiness there that's happening. - It says it's brewed with pumpkin and spices, but I know what you fail to read 'cause you don't like to read weird market speakers. I'm just gonna sum it up. - Okay. - So it talks about why is there only one time of year when the goblins and ghouls and ghosts come out that instill the fear? And this is pretty much just trying to say embrace the fear. Like this is supposed to be the fear and I'm not afraid. - I'm not afraid of this person. - I think it'd be afraid of a brewery beer more than this. - After you've summed it up, I really wanna hear that red and a spooky voice 'cause it sounds mad cheesy. - Here, let me check this out. - If Ralph Steadman drew my dreams, I'd be scared, but. - Yeah, the label is the fear, yeah. - Should I read this as the Cryptkeeper from the Tales from the Cryptkeeper? - Yep, definitely. - Does he sound all femme? - He never seen Tales from the Gods. You're like 12. - You have that question. - Well, that was our childhood. - I forgot. - Don't let me in with you, sweetie. I didn't have one. - Okay. - Oh, childhood. - It's got dark. - Why is there only one time of the year as goblins, ghouls, and ghosts frolic on front lawns when we embrace the fear at all of the times, the fear dominates us? Controls us and prevents us from greatness. What is there to the fear? Disagreements, criticisms, humiliation, whatever the fear is that consumes you, embrace it. - Along with this imperial pumpkin-ing. - Along with, like, what? (laughing) - It means then, will the true artist in you rise up? (laughing) - 'Cause that's supposed to be scary. - I mean, I don't know if you ever saw Tales in the Cryptophobia. - I didn't, 'cause I didn't have a childhood, so I don't know what that's like. - I thought it was a little scary, but it was like an intensely powerful, uplifting message. - I can embrace the fear, no conquer everything. - I'm not gonna lie, the fear sounds like the title of a Doctor Who episode. - Yeah, we're a shitty band that tries to be in the 80s. Okay, so, in the nose, I'm also getting a roasted quality, a slightly smoked quality. Like, there's a bit of a smoke in the nose. - Maybe it's that midnight wheat. (laughing) - I don't know, I go so back and forth in the nose, because every now and then, I'm just like, "Oh my God, it smells like a ham and cheese sandwich." And then the next couple sniffs, I take them like, "Oh yeah, creamy and chocolate and rose." I'm like, "Ham and cheese sandwich!" - Yeah, no, I understand what you're getting. I definitely saw the bread from that sandwich, so it's definitely a biscuit-y, maybe almost grain-cracker-y. - Rye bread? - Yeah. - I was gonna say rye with a bit of carrot or poppy seed bread, you know. - I get some weird, bunky, creamy, cheesy, way deep in there. - This is also the most bitter of the beers that we're dealing with, I think. - At four out of five, well, that we know of. - Could be that there's a little bit of a byproduct from the hops that are adding stuff. - All hops, cheesy hops. - Oh, they are right, cheesy. I just took a sip of this. - Should it be fearful? - No. - That's interesting. - That's not a no. - Agreed. - Oh. - There's a ball. - Oh, wow, that's boozy. - It's very boozy. Very boozy, very bitter chocolate or coconibs. - Thin to medium body. What the? - Wow. - What the what? - That's really weird. - That's really weird. - For the amount of flavor that's there and for how sharp it is. - And how alcoholic it is? - I don't like expect a lot more thickness to this. - And that there's wheat. - Yeah. - Unless midnight wheat isn't actually wheat, it's just the name of them all. - I'm glad I'm the only one who's a little confused by midnight wheat. I don't know that I've heard that a lot. - This was, if you took pumpkinator from St. Arnold and you thinned it down by half. - With vodka. - With vodka, yeah. (laughing) - Pumpkin vodka, no, probably not. - You'd get something like this, I think. - Yeah. You know, there's a bit of a pumpkin quality to it. I'm gonna give them that much. But it kind of goes to like this weird balsa wood or fresh virgin oak or something. - Oh, okay. - Of fibrous, fresh, young wood. - I get a little bit of smoke and a little bit of roast. - Yes. - But I think I'm disappointed by the mouth feel. I wanted something a little more plump or a little more round. I didn't want it to be so sharp. And if any of you people have been unfortunate enough to see Ghost Rider, which I stopped after 30 minutes of fast forwarding. - Why would you do this? - Nicholas Cage, don't ask questions. - I can't even finish that thought because it's a terrible movie. I'm sorry. - That's all you had? (laughing) - No, I had a thought. And then I realized how bad that movie was. And then I satiated myself with it. - Okay. - Okay. - No, I can see how this could compare to Nicholas Cage. - So, why'd you turn down? - Why's your tongue girl? - Strike it from the record. - So, you know, like a Ghost Rider, so terrible. And he just like, ghost rides all the time. - He's like fine, shit. - Wait, now you're just talking about Ghost Rider. - Hold on, hold on. - Go back. - So it's like really fast and on flames, and it doesn't give you anything. That's what this beer is like. It's like really fast and on fire. And you're like, oh shit, where'd it go? - No depth, no storyline. - Yeah, no depth, no storyline. Terrible, accurate. - Yeah. - Just like CGI, but maybe half DC. - No, you're right. This is the Bad Boys Two of beers. (laughing) - This is just like Nicholas Cage's acting in the movies. - Batcha talk. We are gonna have awards later. - This is the one. - You have like a thing for Nicholas Cage? - Can we talk about it now? - No. - Do you like kind of a sexy track? - No, no, it's gonna take way too long. - When you guys have a thing, can I watch? (laughing) I want to watch this as your fight. Hey, so, I don't know if I have anything else to say about this. - I don't. - I don't know Mario, you let me down. - It's a little perfumey. I got a little floral perfume notes beginning to the middle, like right before you get to the middle. - Yeah, it's got this really weird alkaline quality to it. - I do feel like if I had like a half quarter of this at a bar and I wasn't really trying to analyze it, I might enjoy it somewhat. - I don't wanna try to chocolate syrup. - Yeah, that's super comfy. But if it's cold weather, if it was, you know, you're out on a patio in winter or something, it might be like a little like. - You must go to city bars. - Yeah. (laughing) - No heater, it's Texas. You don't want to invest in the heaters. You're gonna use five nights a year. So you take this beer, you drop a shot of any of the Southern tier black water stout in this. - I'm taking like the Java or the Mocha and ounce to two ounces and this beer gets better. - Or even the Oat, 'cause the Oat is nice and thick. - Oh yeah, that would pump it right up. Yeah, yeah. - Yeah, I want more porter from this and less just hooch vodka, I guess. - Yeah, it's not really much of a porter. It's very much an imperial brown, it seems. - This beer's like the terra read of beers when all you really want is the Christina Hendrix of beers. - I thought it was the Nicholas Cage ghost rioters. - I'm just, I'm trying to appeal to all our demographic. - There's so many pop culture references going on right now. (laughing) - Let's fucking rank these beers. - Oh God. - I'm ready to do this, if you guys need more time. Done. - This is some dinner. - Let me just get mine out of the way. I'm gonna start from the bottom. My number six beer, sorry, Jonathan, rumpled, drunken. That was a good beer that was ruined by a ton of smoke. The amount of smoke in that beer was way, way, way too fucking much. That said, that was the beer that I got the clearest impression of pumpkin from. It had a lot of really interesting and good flavors going on. If it wasn't for that fucking smoke, they can half that or quarter that. And it would be a great beer. Number five for me was post road pumpkin ale. Boring, that's all I have to say about that. Number four, pump kick. I thought that was interesting. I wish it had more flavor though. I wish it had more spice intensity. The spices that it didn't have were doing some interesting things, but it kind of muddled itself together and that cranberry kind of added an interesting tartness to it. And I liked that part of it. It was doing some cool stuff, nothing to write home about. I'd rather have something different when I want a pumpkin beer. Number three was the fear, imperial pumpkin porter. I actually liked that beer pretty well. I don't think it's an imperial porter. It's more of an imperial brown, really. I mean, I don't know. I mean, that's kind of what I'm getting from it. It had some good things going on. I like the roasty quality. I like the chocolate that was going on. Don't taste much pumpkin. It was a pretty decent tasting beer. My number two, imperial pumpkin from Long Trail. Fuck, that was good. Nice and thick. It tasted a bit Belgian-y. I really liked the way the booziness kind of incorporated with all the other flavors. I wish it was colder right now so I could enjoy that beer to its full potential. Loved it. Number one, Schlafley's pumpkin. Fuck. That's all I gotta say. That's a pumpkin beer that I could drink all year. I'd love that beer anytime. Drew, do you wanna go next? Why not, is that all right? Yeah, 'cause I accept the one. No, please. Good deal. Number six for me, post-road pumpkin. Not a lot going on. Pretty boring, dry, crackery. Almost like a logger, but where's the pumpkin? I mean, yeah. It's just boring and I wouldn't even wanna drink it if it were just a non-pumpkin-logger. That's the problem with it, you know. Five, I will give to Rumple-Drumpkin for the simple fact that they were trying. I like that. They tried to make something interesting. They just failed miserably at it. They tried a little too. Yeah, yeah. I mean, like, no, we're gonna, we're gonna light this here a fireplace. Yeah. And then they burnt the house down. Yeah, dial it in a bit, Cisco, and you guys might have something to work with. For me, four was pumpkin, new Belgium. You know, I love new Belgium. They're always solid. They're a little conservative, but very tasty, a good introductory fall beer for people looking to get some of those flavors associated with that style. Number three, I'd give it to The Fear. Again, I think Rubio and I are pretty close, so I'm on our rankings here. Yeah. It's boozy, it's hot, it's flash in the pan, it's exciting, I guess, slightly, but then there's not really much to back it up. I want a little more depth to it. I want a little more chocolate malt. And you know, when you're throwing things out, like midnight wheat, chocolate, and Vienna malts, you know, give me something that tells me that I'm drinking that. That's a really good point. Yeah. I feel like that has a lot of potential, it just needs a bigger base to go off of. Number two, Imperial pumpkin, very tasty beer, loved it a lot. And I would put one and two, literally just a giant step above the other four. There's a big dichotomy between those rankings. I feel the same way. Like my number one and number two are way higher than my last four. Yes, yes. For sure. Yeah, Imperial pumpkin, great beer, great mouth feel, thick, tasty, lots of flavors going on. And number one is Schlafly. And I thought coming into the show that I wasn't going to taste this beer, but it turns out I was. I went to school in St. Louis. I had access to pumpkin ale, and it was just as delicious then as it is now. And I would drink it hands down, like you said, any day of the year. Nice job, St. Louis. Go cards. I don't know what that means, but I-- Cars no credit cards? Baseball team, guys. It's how hard it is. I'll shorten it in a weird way. I don't know what to do. It's not a bird anymore. Pasket bowl at all. Hey, thanks, Drew. That was amazing. Hey, like, sports. Hey, Carolina, do you want to go next? Sure. Lovely. So big surprise here. Number six, I did the rumple jump again. And I actually kept it around if anyone wants to taste it, because I was warming up to it a little bit, but not enough to put it above number six. I actually think if you want to taste it, it's mellowed out to where it now just kind of tastes more like a normal roush beer. Yeah, I do like pain when I'm drunk, so give it to me. Yeah, I just can bring it in, but still not giving me any of the pumpkin I'm looking for. Yeah, it does taste more like a regular roush beer, but there's like a peppermint quality that's coming up a little bit. It's weird. Yeah. Still don't really like it so much. Still don't so much like it. So, yeah, I put it at the end. I don't know. I think you said earlier, Drew, that it was kind of a smoky mess, and I still feel the same way, just kind of not feeling it, which is a bummer. But at number five, I went the post-read pumpkin. I don't think it was a bad beer by any stretch, but it was just kind of boring, and I wasn't getting a ton of pumpkin, and I wasn't getting a lot else, really. It's pretty clean, pretty dry, do get some nutmeg, for sure. It's real drinkable, but just not very exciting. Number four, I did pumpkin. I think it'd be really fun. Like you said, Rubio, if it was like a for real, like by Miller Corps introductory kind of beer, had a lot going on there. Like, it could be really exciting. It's a good introductory beer. Yeah, and I mean, I could even probably still drink a couple of them if I was at a party or something and someone had them, I would drink more for sure. It's not as much of a fall seasonals I would like it to be, just because that pumpkin isn't as prominent, and then the tartness kind of throws you a little bit. I liked it, but not a ton. Number three, I went the fear, so I let that warm up a little, and it's becoming kind of a little bit more cohesive. For me, like the flavors kind of come together, so I'm liking it, but it's still the name. The fear is a little hyperbolic. Yeah, I'm really afraid of it. It's not a lot intimidating. And it's flying back. Yeah, I think they lied to Ralph Stedman here, because his label says the fear in visuals, and this is a terrifying label. It's terrifying. I pooped a little. Yeah. And I tasted it in the spirit, just kidding. No, I put it in number three, but like you said, number one, number two here for me are kind of leaps and bounds. A big step up. So for number two, I did the Imperial Pumpkin. I really liked how much more was going on with the toffee and the caramel, and bringing up the multi-back button, bringing up the ABV a little like kind of allowed for that stuff to come out a little bit more too. But it kind of finished pretty clean, and it was, I think, what really set my number one apart was I was getting a little less pumpkin from that, a little less of that really pumpkin-y pumpkin pie and the last thing I expect from that, and then from the number one from the slothling, which was just kind of everything I wanted it to be and more. I had this beer for the first time like a week ago, and just had a small little taster, and I was so happy to have a really solid taste of it tonight, because it's the whole experience. I don't know. It's just like fucking-- It's all the spices. It has the real pumpkin taste in it. It has like a little bit of vanilla and a little bit of nutmeg, and like all of those things going on. So I think I'm just really grateful for Mario Crennelle and his Anaconda Cock. [LAUGHTER] He's got a huge dick. Thank you, Caroline. We have the same rankings. Yeah. That's beautiful. And we're actually really close. We are truly close. Everybody-- I think our last two were switch. As a record keeper, everybody's close. Well, why don't you give us your rankings and don't give us any spoilers. Number six, actually number like fucking 99, is the rumpled drunken. Do not want that in my mouth. I'm sorry I was going to try to be nice, because I like some other Cisco beers, and I know how hard it is to be a brewer. But you know what, fuck you guys, this is my show. I say what I want. True. Anyways, it's too smoky. And after I had that bit that warmed up that Caroline gave me, I hated her more. Sorry. I thought we were friends. Just came to fuck with you. Then we have friends. I didn't like it. I don't like smoke in my beer. And I thought this didn't taste like smoked pumpkin. I wish I was a little more caramel in it now that I think about it when I go to smoke whatever. Number five was a post-road boring pilgrim suck beer. [LAUGHTER] I could just drink, I don't know, Miller High Life and be satisfied. Oh my god, that's an awful comparison. I'd rather have it. The core is original than that beer. Yeah, I don't really have a banquet. You're right. You guys are both fired from the show. Go. Number four was actually, which was funny, is I struggled between my four and my three. I kind of switched them. But I decided that the four went to the fear. First of all, because fuck that name. [LAUGHTER] And also, fucking flying dog for not keeping up in Texas, because we're needy ass motherfuckers. We want beer. We want it now. We want your beer, and we want it now. And we can't get it from you, and that makes me mad. Yeah, I miss raging bitch. Oh my god. That beer is awesome. Raging bitch, I think, is more a T.A.B.C issue. I'm just talking about their regular pale and amber and IPA. Still love that beer. Where's that bin in my life? Sorry. Sorry, this is-- I'm so fucking gonzo. This is a buyer's rant right now. Why do I do it? I want your beer. I want your beer inside of me store. [LAUGHTER] And I can't get it. I can't get it, because you don't send enough to my distributor. Yeah, what the fuck, Flying Dog? So, Flying Dog, we love you. Our customers love you. Please send us more beer. Give two breweries. Give us some fucking-- They all said, pull that up like a dozen states. So we might be hitting a nerve a little bit. Yeah, Flying Dog, you're sucking it beer right now. But also realize how crazy and vocal Texans are. Case in point me. So the reason that I hesitated between my number four and my number three, which was a new Belgium pump kick, was something that Caroline said and that y'all had mentioned about, what would you drink at a party? It's like I would much rather drink a pump kick at a party than the fear. That's a good point. Because, I mean, I feel the kind of the same way. I feel really lukewarm about them. They both could have been so much better, and they were both a little disappointing. If I was a tiger mom, and my child got straight B's with some A's, so kind of like me. [LAUGHTER] I was my mom. This is how I feel about these beers. I'm Asian, by the way. Don't let the pictures fool you. I was raised by my mother, who is a nation woman. She looks like Sunny Chiba. No, I look like your fucking sister. No, I'm talking about your mom. Oh, OK. Yeah, yeah, yeah. You don't look like Sunny Chiba. So this is the kind of disappointment that you're happy with, because there's really nowhere else for you to go, and you have nothing else to fall back on. But I'd rather slam some pump kick than the fear, and that's why pump kick was number three. I also kind of like that cranberry note, and I wish they would have done something a little bit different to make it, I don't know, better. Yeah, that made it more memorable. Is that correct? Yeah, I made it more memorable, but it's new Belgium, and I know I feel like this is the first time that they've done the pump kick as a fall seasonal. And I hope that they kind of tweak the recipe, and that next year it's going to be super awesome delicious. Yes. Number two, imperial pumpkin from the trail that's long. Long trail? Yeah, delicious. And, you know, risottos. Great food pangs. Number one is the one that everybody else picked. The pumpkin ale from Chuan Foy. Chuan Foy. Chuan Foy. Chuan Foy. Chuan Foy. Two L's. Like I said earlier, to me, what a pumpkin ale should be with its own little twist. But not a far deviation. Yeah. Just a twist, like literally a twist. A twist of apple cider and baked apples. Which works, though, especially for-- That's so good. Especially for what pumpkin ales are supposed to be season wise, and what other things are associated with pumpkin ales during that season. Like, we saws and apple ciders and blah, blah, blah. Anyway, fact notes. The top two for the group both have normal names. Like, pumpkin ale and imperial pumpkin. The ones with the weird fucking names. Top and same. Bottom four. Yeah, you know, I kind of, for the first time after one of these shows, want to go downstairs and put another one of those slaffly beers. Like, a beer that we had on the show in a bucket of ice, just to drink it again. Can we put that angel share, bourbon in it? I was going to say-- Yes? Because that sounds delicious. Let's do that. Let's do that. I'm just jealous that you have four more. This is awesome. We'll drink another one downstairs. OK, we'll do that. Yeah, I can't believe how divisive this show was. I'm pretty sure it's unanimous when we say that our top twos were so far away from our bottom four. And I'm calling them bottom fours. I usually call them bottom threes, but this is a bottom four show. Right. And I'm really disappointed because I thought I liked pumpkin beers. Don't. I do not. Well, I mean, I hope, I do, I do. But I do want to say, like, for me, my bottom four were not full stop terrible beers. No. Not even the rumble drunken, because the rumble drunken, the thing that I had an issue with was the amount of smoke in it. That rendered that beer undrinkable. The rest of the stuff that was going on was actually good. It was a good beer that was mired by that fucking smoke. I could have been really cool. Could have been really great. If they turned back this mug, I was really excited about that one because I've had some other Cisco and some other Cisco islander swerves. And I was like, oh my god, this is going to be awesome. They smoked the pumpkin. What a unique take on it. And then it became all smoke. And I got really depressed. Yeah. It's just so overbearing. I was so excited to taste that rum barrel with the pumpkin. I thought that could have been a really cool combination. And it was so overshadow. And it was still there. But the smoke was fine. Like, they should have picked one or the other. True. Like, they could have found this kind of candied pumpkin, whatever, we're not producing. You had to be like a fucking archaeologist to dig through that to find the perfect embodiment of the pumpkin with the rum. I am not like any of the Jones. I didn't find it. If the ball was chasing you, what would you do? Like, if you'd hook off the idol and put the sandbag on and the ball chased you? All you can do in the ball chase is you just run like hell. Or open your mouth or really wide. You know what? Let's close this fucking show out. On that note. I'm a little bit drinky. And I think everybody's a little bit tired. And it's fucking late. It's 11/16. And we have another-- I'm not tired anymore. Another schlaff. Least to drink. I'm a little bit drinky. I want to say thank you so much to Anastasia for being here and doing the research on every one of these shows. You're welcome. Please let me get that one in. OK. That's all yours. Drew, thank you so much for showing up. You're a beautiful person. Prago. Prago. You just-- It's supposed to say "gratsy." And then you say "prago." You just all have fun with me. Yeah, I guess you're right. Would you like some crushed pepper? Yeah, would you like some-- Yeah, would you crush some pepper on to me? Shredded from a toss. After you toss my salad, we want some blue and red sticks. Whoa. Just went from zero to 100. Yeah, this is just doing all, like, I want you to fuck me with your garlic bread. I'm just sensing nothing about your-- And Caroline's just like-- Caroline's just like, I just want some breadsticks. Yeah, because that breadsticks. Caroline from bitsbeer.org. Thank you so much for being here. Thanks for having me. This is why you don't have Caroline and I on the same episode. Because balls. Because balls. Because balls. Lots of balls. Yeah, well, lots of tits, too. We were expecting tits, but-- Physically, present. We got balls. Tits, yeah. Sure. G-T-F-O. You want to talk about some glassy ladies? No tits are coming out tonight. Oh, really? Goddamn it. I do want to say congratulations, because your book just came out. Thanks. Yeah. Super weird. Tell everybody about it. We just wrote a book, me and the other ladies of our blog, co-authored a book through the publisher History Press, and it's about the history of crappier in Austin and from about 1850 through today. And we interviewed over 60 members of the Austin beer community, but it's fucking fun, too. There's a drinking game and a cop beer paying for every chapter. I didn't get interviewed at all. Yeah. You didn't do that. I don't know if you saw it. Was it thank you to you? No. Thank you. Oh, you didn't see because Donner, you came to my book party. Thank you so much. I didn't buy your book. I didn't buy the book. No, because I'd expect a free book. Because I'm, you know, your friend and we-- I didn't know this was going on because you don't invite me to anything you bitch. This is what happens when you're popular. You bitch. You bitch. Comin' beer. But thank you, Caroline. We're gonna be able to buy your book. Amazon, Barnes & Noble.com. It's on e-books, on all the fucking kingle, I've had nook, all that. Yeah. And then locally in Austin at book people and Whole Foods and such a market and which other places. Kick ass. And what's it called again? It's called Austin beer. Capital city history and crack. Check it out. Caroline Wallace and pitchbear.org. Like the other girls, there's like 20 of them. There's seven of us collectively. I mean, I'm talking about the number of boobs. So there's like 20 boobs. There's 40 boobs. Wait, what? Some of them have three boobs. It's one. There, I don't know. I can't convert or deny. But they all contributed to this and some of them like, well, there's chapters and-- All the boobs are different chapters. Yeah, I don't know if they're gonna help boobs. It's weird that boobs can hold-- Knowledge. It's super nice. I don't know. Look, I'm gonna try to write with my boobs. See you. And it is doing a job right now. Look guys, so she's trying to write-- Her boobs can't write. Look, they're illiterate. No pressure with the pen. I'm gonna be getting this one. Her boobs are illiterate. They're dyslexic. Oh wait, I got pressure. Anyway, thank all of you for doing the show with me. Thank everybody for listening. You guys have been super supportive. Sending us emails and iTunes reviews and rankings and donations. Fucking awesome. I'm pretty sure we're going to the Grand American Birthday. So close, yeah. I know. It's so awesome. Thank you guys so fucking much. By the time this comes out, our little gift pack giveaway drawing thing we've been over. And we're trying to figure out who won it. We're putting all the names into a hat. So you mean the episode after this? The winner's gonna be announced. I hope so. I hope we can announce one more. You gave them a date. No, I know, I know. But I want to contact whoever won first and then announce it. And make sure that they're still alive and not hating lives or whatever. Oh no, they hate life harder than listening to us. That's a good point. It would be so awkward if you gave it to dead person. You know, it's like you go to a dead person. That dead person would be like life. And Grant Davis. Where's my piece, Mike? Hey, did I mention Mike and Grant aren't here? I mean, I know you don't really notice because they don't contribute. Well, because they got a Chinese finger trap in each other. Oh my god. Is that a byproduct of docking? They yin-yang each other? What's a yin-yang? A yin-yang is when you fuck a fish in the butt. And they fuck you in the butt. A fish? You mean a dude? I meant Grant. I'm sorry. I think of him like a fish. He's like a coy in my pond. And it's beautiful. Don't come between our pond. It's a lily pad. Just put it up. Wait, did you do- What? The bottom's down, everybody. The bottom's up, everybody. Lily pad. I don't know. The clove and pond. Does he come? No, that's a very feminine turn. I've never enjoyed it. This one's like... Don't come sinks. Wait. Don't come sinks. Don't come sinks. Don't ask questions. Unless you got toe jacks shoes off. Let's get out of here. All night long. More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions, and suggestions at info@thebearest.com. Like us on Facebook at facebook.com/thebearests and follow us on Twitter at Twitter.com/thebearests. Intro music was provided by Ian Butcher and his band, Deflative Balor. Follow him on Twitter at Twitter.com/Ian_Butcher93. I'm John Ruby. Thanks again for listening. Let yourself go! Have a safe pocket before we kick the pocket! What's the begin stance on coming eating? It's fine. It's consensual. No one's dying. No one's being mistreated. No one's being mistreated. No one's being mistreated really well. Your babies are dying. You're eating an animal byproduct. What are babies? Those are potential babies that are going inside of your body. Never said I was in pro choice. Alright, but what does it do? Dude, what if it's a dude hooked up to a milking machine in a very small cage? It seems kind of kind of creepy in an instance. I don't think vegetarians are like super deranged. It's probably not good. I've met vegetarians for a super. Well, I won't comment on that as well. Somebody doesn't know. Good night. That's the worst ending of my life. This is the baldness of rape. Rape and common. It's a hump and buckabears. Hey! How about it? [BLANK_AUDIO]
