Episode 74 of the Beerist's podcast, recorded on August 22nd, 2013, Paradox. Hey, hi Ruby, how are you doing? I am so full of coffee right now. You're shaking. You're leg twitching like crazy. I am fucking, I've got the cold sweats and I'm just horrible. You have RLS right now. What is that? Restless leg syndrome. I thought those were the really large rodents and princess fries. Yeah, R.E.U.S. right now. Oh, fuck. You know what? Don't be a pussy. Sack up. You know, I've tried to sack up, but then I almost fell asleep and then I drank a lot of coffee and that made me double sack coffee in my face and I have so much coffee in my system. Your eyes are like going all over the place. I know. At least you're not on the cold brew. Or cocaine. I mean, might as well just be on cocaine. I'm seeing a lot of comic books in the room right now. Have you ever read too much coffee, man? Yes, I know Shannon. Do you really? Yeah, I know Shannon. Oh, man. I would love to hit you up to meet that guy once so I can shake his hand. I love too much coffee. If we're ever in Portland together, if he comes back here for whatever the fuck reason, he wants to do that. Uh-huh. I mean, because it's just pretty much a plane ride back to Portland if he comes over here. And that's a deal. Like he'll definitely let me meet too much coffee, man. No, no, no, no. You have to stay in the closet and like look through a little slats on the closet door. What are we going to be doing? Well, you two are just going to be hanging out. You guys are going to be coming out of the closet. Yeah, listen up. Hi, I'm John Rubio today. And usually. Yeah, yeah. I'm so fucking happy. And with me today, we have- I'm Grant Davis. How are you doing, Grant? I'm doing well. I'm not as wired as this man- No, but you did take a door in the face. Why? Just because I tell you things off my- I'm sorry, but you have a giant red thing on your head where you fucking ran into a door. I ran into a doorframe. Where did that come from? Fuck the doorframe snuck up on there. That takes more effort than running into a door because there's less doorframe. You're more talented. Yeah, a door can swing back and forth. Yeah. The doorframe was there. Anyone can run into a door. It takes real skill to run into a doorframe. It's a very good play. We also have with us- Anastasia, I've had too much coffee. It's making me really, really, really tired, Kelly. How does this have the opposite effect of you? My body's backward. Is it kind of like a parabola where it like arcs up and then you just crash? I don't know. I drink a lot of cold brew. That word has too many deep meanings for me to say anything about it. Parabola? Yeah. That's fine. And in the fourth chair, Mike is out again today, that fucking slacker piece of shit. And in his stead, we have- Hey, my name is John Gross, and I'm really happy to be here. I work at the Alamo draft house cinema here in Austin, and I drink a whole lot of beer. That's good. So I'm thrilled to be in this room with you guys. Thank you for having me. Pre-requisite to be on this fucking show. We tried to have that recovering AA person, and that was- No, good. That was rough. And now there are three beerists and one sandwiches to state sandwiches the whole time. Anyway, we're doing a paradox beer company show today. Woo hoo! Yeah, paradox beer company is out of Woodland Park, Colorado, and it was founded by Paul Morocco in September 2012. And there's a bunch of shit written down here that I don't want to read all of, but essentially this is an all-barrel brewery. Everything that they do is either barrel fermented or barrel aged, and they do a lot of really interesting things. And I'm really excited to have this line up on the show today. Are there any other breweries that come to mind for you guys that do this sort of thing, that are exclusively barrel aged? Oh yeah, Jester King are doing that now with the local brewery, and Jolly Pumpkin is another one. There are a few here and there across the U.S. I think it's a great idea, because yeah, you're going to get really- Yeah, definitely. Different, interesting results. Yeah. And all the beers that we're having today were sent to us by Joshua Blake, who's a listener of the show, and Jeffrey Airmen, who's also a listener. He's not a listener. So, Jeffrey Airmen's an assistant brewer and the tasting room manager over at Paradox. Oh, right. So, yeah, I guess I did mark the bottles. Okay, so we know who sent us what? You guys sure pulled one over on them, tricking you into sending us these delicious beers. I know it's amazing. I was like, "Ha, we're an orphanage, and the kids are just so depressed, and they need beer all the time." But before we get to that, let's get to our email. We have one email I want to read, and this is a pretty long one in three parts from Harrison Edelman. Who else? Who else would send an email? Not all this other shit because it was seriously like a script to arrested development. It was terrifying. But this email says, "Bearest, I have three questions for you. First question. As you may recall, I had some issues with associating funky notes with anything in good beer, and I finally broken through that barrier with some Sierra Nevada Ovila Abbey Cezanne with Tandrina Peppercorns. What were your Eureka moment beers? It doesn't have to be purely funk alone. What about beers that helped hot bitterness click for you, or sourness? I don't really remember what it was for hops for me. We drink a lot. Yeah, I know. But for me, I started getting into hops in '99, '98, and I'm not sure what beer that was for me. I feel like Sierra Nevada, just because it was the accessible one when I wasn't really big into craft beers and I was just going to whatever local bar. You mean their pale? Yeah. Yeah, pale. Well, I kind of liked that one early on, but as far as IPAs, I think it may have been like stone IPA for me, I'm not sure. But that's kind of what started getting me into hops and for you, Sierra Nevada. Yeah. I remember I just had an Ovila, as I said, Ovila. I just had that like two or three days ago and went, "I don't like this beer at all." I don't think he means, "When did you start liking hoppy beers? When were you able to pick out hop flavors and associate them with beer?" Or I know that he's written to me in the past and said that he can't get into funky beers and it wasn't until this beer that it actually clicked for him and he started actually enjoying that funk. I don't know. What was it for you? Do you have any...? I'm pretty sure you guys can listen to the early episodes of The Beerus to find when I started liking Sowers and I started liking funky beers because it was pretty much, "I don't like that." Well, it's okay. Oh, man, this stuff is good. It was a really nice, slow evolution that you get to hear if you go back and listen to the older shows. Yeah. For Sowers, I guess for me, it was like since the beginning, I fucking love Sower beers. How about you, John? Man, I'm still coming around to Sowers and I'm finding more and more people in conversation that are die-hards about it. I feel like I'm worn around lately. I feel like the trend is really going up. Man, as far as the word nureka moments go for funk beers, I don't think I've ever really even heard that phrase until a Jester King started coming around. Oh, cool. They've really, I feel like, have embraced the concept of funk. I've had plenty of weirdo beers out there before with really pushing the envelope combinations and recipes and whatnot, but the word funk being used to me in Austin is a Jester King and craft brewery word that they have a trademark on in my mind. Yeah, yeah. For me, it was like for funky beers. It was several years ago with Orval. Orval was my first funky beer that I was like, "Fuck, yeah, this is awesome." Oh, I can actually name the Sower ones. Okay. It was Girardin de Pardu. Yeah, the Girardin Black Label Guiseau. Yeah. Yeah. And the other Sower was the Cantillon. Oh, Rosé the Cambrianus. Yeah. We had those on our first Sower show and I was trying the other ones and I was like, "I don't really like this stuff." And those were, "Wow, okay. This can be really good." Yeah. And I think you just need that click moment on that and suddenly you just crave all of them. Same thing with hops. I mean, for me, when I started getting really into hops, I was like, "Fuck, give me the hoppier thing that you can find," you know, because before that moment, I really didn't like very, very hoppy beers. But after that moment, it was like, "Fuck, just hops in my face." Yeah. Like, truly salty beers. No. That's like, you're just licking salt. Gozas. Yeah. Man, what's the Namaste brewing salty beer that's really great right now at Whippin? It's the Goza. It's the Goza. I can't even pronounce it. Is that what it's called? Yeah. The style is Goza. Man, it's like coriander and salt is how it's described on the chalkboard. Yeah. It's real good. I wrote that too. That's the funniest thing. Amazing. Let's move on to his second question. He says, "By now, you guys have had some seriously bad beers. Much to your chagrin. And to our delight at your disgust and sounds of dry heaving, asshole, what's the worst beer or beers that you've had so far on the show?" Or just in life, I'll just add that because John's never been on the show. What broke you? Was it the drink for earthquake HGL juggalo beer? Yeah. I think that's what it was for me. Maybe it was that soul-crushing soul-Mexican import. Pretty much pick any of the beers except for Mickey's on the malt liquor episode that we did. That earthquake, I'm pretty sure. The other one that was a natural disaster. What was it? Oh, hurricane. Hurricane. Those two were both ferocious. Was it? It just tastes like rotten corn syrup. Which one was VSL, the very special lager? Oh, that was um... Schlitz. Schlitz. Oh, fuck. Oh, yeah. From the Schlitz barrel series, right? Yeah. Yeah. You have the barrel I vomited into. How many beers did you all go through on this malt liquor episode? Six of them. You didn't text? Yeah. It seemed like forever of them. And to download this episode, it's $6, is that right? No, it's free. It's free? Yes. The listeners can go back and get the malt liquor episode for free. Yeah, and I've actually gone back and listened to it several times because it's fucking hilarious. Like, I'll go back and I'll actually laugh. And I was on the motherfucker, but I'll go back every time and I'll laugh. Yeah. I think I almost cried during that episode. You actually looked worse during the Mexican show where we did like 16 shitty Mexican beers. Oh, man. You looked horrible. You looked disgusting, Ezeja. I try not to remember those episodes. You had this like waxy powder on your face and you looked bloated and it was just terrible. I think in both, we just got really bad headaches. Were you guys all wearing like novelty sombreros during that episode? No, no. I only have one. Do you have maracas? Yeah, yeah. I only have one sombrero in its family or a loom. So how about you? Do you have a worst beer that you've had? I feel like that would be too mean of you to say, is it a local brewery? It happens to be a local brewery. So why don't we just agree? Let's guess. Okay. I'm sure you know the correct is, let's just say that there are certain beers that are less represented in bars. I've narrowed it down to two buries for reasons like that and there are just bad beers out there. Thankfully, when I've traveled and gone into local bars and been like, what's the great beer? I haven't really been steered wrong. So I feel like all that kind of comes to mind is the lesser beers that are available here in the Austin, Texas area. Absolutely. Nothing terrible. I don't have like a... I don't have a horror story. You've never had a red dog or a keystone light before? Oh, I think I have had a red dog. I've played that fun parlor game, Edward, 40 hands in a pool. That was fun. Can't tell you what that beer was, but I drank 80 ounces of it. Still reserved. Oh, God. Still reserves a spot on my shittiest list. Oh, yeah. Similar times. Similar times. Can be V-shits. I mean, that's what makes life simple for you great. Let's move on to this third question, this final question. Thank God. It's a great part. I know, man. He's like fucking the godfather movies. This one will be the bad question. I know. I know. What moments from the past and nearly 75 episodes of the beerists made you laugh the hardest or that you have the fondest memories of? This is a retrospective three-part question. I know. It's like this is your life. Will you guys sign my yearbook? Yeah, sure. Can I tea? Are we graduating? It says I always die laughing at the malt liquor episode and Mexican import show, of course. But what about Rubio's many voices, Grant's dry, acerbic wit, and pension for the nerdy? Maybe it's Mike Sardonic. Yeah, I'm sure this will be a real special logger right before those heckies. Cheers, Harrison Edelman. Okay, I'm not answering this question on principle because he didn't even mention me. Yeah, you know. I thought we had something here. So fuck you. Sorry. What made me laugh the hardest on the malt liquor episode all the way through? That was just pain. And that's what makes things funny to me, is pain. Yeah, that was pretty funny. Yeah. Okay, let's move on. I liked that one where you guys played the Benny Hill theme song behind the whole episode. That was a nice touch. That was when we were watching Schindler's List. We just played that at double speed with the Benny Hill's horns. Sorry. If you guys would have said us at e-mails, send it to info@thebearest.com. We really appreciate it. We have no iTunes shoutouts today. What? Yeah, you know. Sometimes we get them. Sometimes we don't. Hey, all of you listening right now. Some iTunes shoutouts. It's so easy. It only takes you a minute. Just go log in or you probably already logged into your iTunes. Just go give us five stars and please also write your name and write a quick comment so we can mention you on the show. Yeah. And the iTunes music store do a search for the beerists. It really helps us out. Yeah, it does. It's a huge, huge help. Leave us five stars and write a review for us. And when you do that, I can see your name and I'll thank you for it on the show. The review could be something as simple as Anastasia's the best person in the whole Thai world. We do this show for free. We don't ask much. That's all we're asking. Well, we're not asking for that because we're also asking for money. Okay. Oh, there's more. Yeah. Yeah. The one last thing is we want to get to the Great American Beer Festival and in order to do that, we need your donations. Send them to us. Please. Any amount helps. Five, 10, 20, a thousand million dollars. Thousand million. Yeah. Thousand million dollars is a good amount. Go to the beerists.com on the left hand side of the page is a PayPal donate link. Click on it. Send us whatever you can afford and we really fucking appreciate it. Two people did that this week, Robert Thomas and Krista Anderson. Thank you. All right. Thank you guys. They sound like true Americans. They are. They absolutely are. Those people enjoy their beer. I would like all these other free loading listeners. Yeah. I would vote for them. For what? Not sure. For what? Not sure. For thank you, president of America. I'm thinking they're both make good treasurers. Yes. No, they just give away their money. They'll mess it. That's right. Bad treasurers. They both think bad treasurers. Bad treasurers. Like I said, paradox beer company. The first beer that we're doing is Canis Hoppus. So paradox is pretty new to me. They don't distribute here in Texas that I'm aware of. No, no. They're only in Colorado, I believe. So this is exciting. I'm happy to be popping these corks with you guys here. Yeah. They're pretty new to everybody because they've only been around since September of 2012. So almost a year. Canis Hoppus is from Project Wolfstock. Apparently, they don't do lines of beer. They do projects. Project Wolfstock? Yes. Wolfstock. So. It's to raise money. Money. Okay. I'll get to that. No, it's that RPG where you fight the weird nonsense. Yeah. It's to raise money for some sort of wolf wildlife sanctuary thing. I am so glad you came out of your zombie haze. But yeah, Canis Hoppus is a 6% ABV, 40 IBUs, and this is Batch 33, modeled on 51513. And like Anastasia said, this was brewed to benefit with portions of the proceeds going to the Colorado Wolf and Wildlife Center. And this is a pale ale aged on oak, blending American and Belgian brewing techniques. And this hybrid beer blends the unique fruity characteristics imported by the Belgian yeast with a well-balanced bitterness from the hops. Whatever. Well, man, looking at it right off, it pours a bit hazy, nice light orange color. Yeah, it's like a murky copper or something. Taste some murky copper. It's got a pretty decent amount of head, I guess. That's really fruity on the nose. All right. Do the listeners taste that out there? Yeah. That is nice. But yeah, we're still smelling it. Oh, I skipped a head. It's okay, aren't you? It's like a candy peach nose. It smells murky. Yeah, it's a little muddy in the nose, but I'm getting like a candied or fermented peach. Maybe a peach is going slightly off. It's a little copper. Slightly lemony peppery as well. And there's a little bit of a wine quality there. What barrel was this agent again? I'm going to check out the bottle here. I'm not sure. Oak wine barrel. Okay. Does not tell you if it was a Chardonnay or a Pinot. That's pretty fucking good. That's real good. Again, that's the Paradox 2013 Wolfstock. Something we need to address here is this label itself. We have four different wolves playing in what appears to be a blues jam band. Why wouldn't they? I say blues jam inside of a rock jam because there is a saxophone in one of the wolf's mouths. Yeah, you never saw Wolf Traveler in the '90s. Oh, yeah. On the horn festival. Yeah, yeah. On the horn festival. They were still open up for the spin doctors. I had an older stepsister that actually saw them. I never did. I can't see so much right now. Didn't they all play a Wolfstock? My favorite festival ever. So not always the saxophone give it away that it's blues jam, but the wolf singer character appears to be smoking a, I'm going to go ahead and call it like I see it, a marijuana cigarette. Okay. And then we have a guitar player playing a left-handed Gibson SG. Oh, sweet. And that's attention to detail. And a drummer. Yeah. I think paradoxes is really end to Gibson because everybody knows that wolves can only write with their left hands. Yeah, it's true. Yeah, it's true. It's self-pause. Yeah. Pause. Do you guys catch that pun? Go ahead and rewind it. Do you want to hear it again? Let's not. Okay. This office. I'm drinking this now and it's got a really interesting profile. Yeah. It is definitely a Belgian forward sort of thing. I'm getting a lot of that fruitiness from the yeast. Quite a bit of spice on there too, like white pepper spice or something. I got this woody sort of cedar-y taste right at the front. Cedars are damnit. Yeah. And there's this light hint of smokey quality in my very first sip and I don't really get it anymore, but I was left with a very nice impression off my first sip of this. And as I'm going through it, I'm less enthusiastic, but then again, I'm thinking I don't really like Belgian yeast so much. Okay. Or at least right now. Right. Harrison Alderman, give me some more time. I know, quick for me, and those broad, initial conversations with when you run into someone else that's really into beer and craft beer and you exchange your different opinions and everything, I cling to Belgian as my go-to. Yeah. I love this. So you're my nemesis. I'm your nemesis. Yeah. I destroy all hops. No, that's not the case at all. I like it all. But I really do like, I really appreciate a good Belgian beer and this is really nice. We'll meet behind the playground after the break. Wait, are we kissing? No. I'm not playing ground. Wait, not the blue job playground. I'm at the wrong playground, man. Have you guys ever been to that blue job playground that place is magical? You should really specify which playground. No, he calls his ass the playground so behind the playgrounds is front. So you guys have all this weird slang you have between each other and I'm not hip to it. I'm not jive turkeys. Are you calling us turkeys? Am I? I'm tasting quite a bit of hops, right? And I can't really nail down exactly what the hop flavor I'm getting, but I know that there's a pretty upper level medium bitterness and it's kind of difficult to find out because I guess they don't readily list a lot of their information on their site, right? Right. No, no. What's really funny is all the bottles have QR codes on them too. Oh, yeah. Where does the QR code go? Into the void? To the playground. To the playground site that doesn't tell you anything. Oh, man. Well, maybe they're trying to be mysterious. Maybe they'll build some allure, but it almost tastes like there's no sense of on hops in there. Mainly, I'm saying that because it might be just the wine barrel kind of making me think that I'm getting that creepy Nelson profile. I'm not sure. It's kind of thinking a little saws only because it reminds me of those candies as I've been earlier. Spicy hop, maybe. Yeah. I'm really enjoying this. Yeah. I think a lot of alcohol in this would just screw it up. Screw up the drinkability. The drinkability is really nice. The carbonation is very nice, as is the mouth feel. Yeah, it's kind of a wine like quality, like a white wine, sort of a buttery note as well to it. It's not really diacetyl. Not. I always do specify. It's crisp like a white wine. Yeah. It's got that pop to it. I feel like y'all like this beer a lot more than I do. I don't. No worries. He likes it marginally more than you do. Yeah. Yeah. I don't know. I just sometimes don't really understand aging a paleo and barrels. I get it sometimes, but I don't know if this would necessarily benefit from barrel aging. It makes it more complex than a normal pale. Mm. Sort of? Sort of? I think it mainly just as barrel and the hops taste a little. It can be more complex, but not in a good way. Yeah. That's fair. It's more complex and muddled. I've had some pretty good barrel aged pales and IPAs. I know that hops and grain has had a couple of barrel aged, hoppy, lighter beers that have worked out really well. I think this was working out better than I think you feel it is. Oh, it's like, wow, wait a minute. Way to be rude. You know, the beer's working out better than you. Yeah. Next week on The Beerus, join us. You know. Anastasia is replaced by a bottle of beer. Can't miss Hoppus. Can we have seven beers if she's not here? I'm kidding. I think of all the more beers you could stack on the table if there was one less person here, guys. I know. It's a miracle of beer. As much as I like, the wolves playing the musical instruments, I think the label still could be a little better. I think the label is a big part of the beer. It is. And though I admire the creativity, I can't think of another brewery that has had the forethought to have wild creatures playing human musical instruments. I love the fact that they didn't choose to illustrate this, but used photos of wolves all in different lighting. Uh-huh. Hey, maybe those are actual wolves in the sanctuary. Well, I'm glad that we're helping them out by drinking this beer. Yeah. Canis Hoppus. I think we should just move on to the next one. I enjoyed this Canis Hoppus, and we're moving on to Paradox of Tao, the Yang. Apparently, there's two of these beers, one with a black label, one of the white label, and this is the white label beer. And this is a Belgian strong pale ale, and it's 7% ABV, and this was brewed once, and it's available in bottles. By the way, all of these beers are in 750 milliliter swing-top bottles. The swing-top is classy. Yeah, it's really cool. And I get to wash these out and give them to Ryan, who's going to be back real soon, because he home brews. And these are perfect for me. Oh, he's going to like you. Oh, yeah. Hi, I home brew. Here we go. You're not a person, Grant. You've been here this whole time. I have one-fourth of one-fourth of a vote. I'm so glad you know your place. The Yang is described as an American Belgo white ale with Brett yeast, cardamom, coriander, coriander. Coriander. Sorry. Rose hips. I'm on so much coffee. Sweet and bitter orange peel and aged in oak wine barrels. I like the sound of it already from the description. I do too, and I like the look of this. It is a pretty golden, maybe a hint more orange. It looks almost like a little hazy. Is mine have more haze than yours for some reason? No, I think it's all. I've tried to give you only sediment. Did I get all the sediment? Are you pouring sediment, Grant? You're the noob to the table. Yes, hazy. There's a lot of this. This is hazing. Wow. It looks like this guy. Try to get an iTunes review right there, man. It looks like chocolate milk in the bottom of the bottle. I want to question Grant's pouring ability. Yeah. No, it's fine. This is good. Grant, you suck. No one seconds that motion. So, motion denied. Mmm, smell that. I smell a lot of rose hips and cardamom. A lot of cardamom. Like there's a cardamom. A lot of rose. And coriander. I mean, what was that? What was that sign? You're not feeling the horo zips? No, I love rose hips. I just, the place that I work puts cardamom in almost everything, and I want to kill it. You can't. Are you done with cardamom? Oh, man. That's always and forever. I'm on such a cardamom kick, and I don't work in the place you work at. So I'm not disgusted by it now. Yeah, there's also something jasminey or lavender-y. I smell. I dissect that lavender. It's a bit of funk instinct to this too. Yes. Like an earthy kind of Barney character. Yeah. Just a little bit. Like a weird hybrid orange lemon. Mm-hmm. Like a weird. Yeah. Yeah. I got that citrus zest action going on. Wow, that's tart. That's more tart than I thought it would be, but not like a big lactic sourness or anything. It's just tart. Like a citrus. I think it's pretty lactic on the back end. Like it's got this creamy quality too to it. What is the ying, I wonder? If the yang is the counterpart to the ying, it's a coca cola. It's actually a no. It's a carrot hoxa, coca cola age, coca cola. Coca cola can age, coca cola. Mm-hmm. Man, that's a really lemony citrusy beer, the first zest. That is great. Very much so. That's special. I like that. The combination of spice is definitely has an Indian spice tone to it, I think. Yeah, and when you said creamy, that also makes a lot of sense here. Because there is a bit of a creaminess to the flavor. But you can taste every one of those additions. You could taste the cardamom, the coriander, the rose hips, sweet and bitter orange peels, and you could taste the wine barrel. Perfectly everything you'd expect this to be, except for, I think it's a little bit more tart than I expected it to be. This has a very interesting aftertaste. Mm-hmm. What is that? Weird things in my head. Oh, your beer head. Straight down. Oh, wow. Yeah, I just got all these weird floaties in here. Do you get a mouse? Do you see why I wanted to clarify, Grant sucks at pouring? It's okay. I actually would have guessed that the wolf beer was stronger APV than this, for some reason. This is 7%. Yeah, this is coming off less hot. It does. Yeah, I could actually taste the alcohol, which could be dangerous for a light drinking sweet tart beer like this. Oh, yeah. We need to be outside. Where are they from again? Colorado. Woodland Park. Woodland Park. We need to be in Woodland Park. Looking at the wolf reserve, sipping on this on a nice sunny day. Sweet and sour orange chicken. Oh, mm-hmm. Yeah. The aftertaste. It's kind of woody, like sawdust, I guess, but also a little bit multi-balls, like chocolate multi-balls. Okay. It's a little weird because it doesn't seem to belong, like in the after breath. There's also something here that's reminded me almost of a lemon starburst, if it makes any sense. Mm-hmm. No, it's also that-- Good call. That creamy quality. Yeah. And the creamy sugary tart thing. Sort of like an artificial lemon, yeah. So far, I'm happy with this. Before that we recorded, we have to barely beard a guard that was actually pretty good. That was a stand-up beer. Yeah. Can I include that in my rankings? No. Damn it. I'm getting kind of a spiced lime peel. Yeah. Yeah. That's citrus. Spiced lime peel soaked in rosewater or something. Yeah. Spiced with maybe like clove or a little bit of cinnamon or something that's earthy. Yeah. Yeah. I don't taste the cinnamon. Or just something-- I like your candy description. Earthy and barky, I don't know. Yeah. Something around-- A little bit. Or all spice or something. Maybe not necessarily cinnamon, but I'm just-- my brain is going to those mulling slices for some reason. Draw some attention to this label. We have a much more clean, more refined, because that one's got to play off of the yank. Straight up mainly white with a black text. Classier. Classier than dogs playing-- Yeah. Then forest dogs playing instruments from a pawn shop or honorary aesthetician over here is just-- Yeah. I want to add something. Yeah. I'm really enjoying this beer quite a bit. And it's one of those beers where the flavor profile makes me think awesome porch lounger for the summertime. Totally. But it's almost a little bit too big for that. I mean, there's a lot of fucking flavor. We're in Texas. Go big or go home. Yeah. Yeah. But I could see this being a great summer beer in Colorado, you know, where it's a little bit cooler in the climate. Right on. This is fucking great. This would be like in Texas if you're going to have a one porch beer. Yeah. With a really good friend. Well, this would be a better night time or like you're watching the sunset porch beer. Ooh. So it's getting a little chillier and by chillier, I mean like two degrees past a hundred and a million, eight billion. Wow. That's a lot of numbers. Yeah. Put on some jeans. Change out of your shorts. It's going to be 99 tonight. This might be a little-- I'm going to throw it out there like a lemon bar. Okay. Yeah. It would be really, really delicate or maybe like a lemon chiffon cake. I think a lemon, very straightforward lemon something would compliment this very well. I agree with that. And even maybe a nice citrusy salad would be really good with this. Ooh. Or like a strange ceviche. Oh, fuck yeah. Maybe not a-- Like a ceviche, something that's a little bit off kilter and not-- Yeah, maybe not so many Mexican spices, but maybe some sort of Indian ceviche. Yeah. Something like that would be pretty fucking cool. I like the sound of that. Yeah, me too. That was Paradox of Tao, the Yang, and this next beer is Old Drowsy's Madman. And this is part of their Sesan project. The only information that was available is ale-aged and oak wine barrels. I'm coding it right now. QR code it. Just so everybody knows, Anastasia did the research for this show, and she had a really hard time finding good information for these beers. So, Paradox, please get some more information up on your site. That's going to be fun for us to drink. And just guess. Yeah, you know. We're going to try. Yeah. This one that we're drinking, the Old Drowsy's Madman when I did the QR code, it just took me to the website, as opposed to the other-- That doesn't tell you anything. Yeah, I guess like just the actual Paradox website. Yeah. And then the other two took me to a page where one of them just said what beer it was, and another one actually gave information. Well-- I think you're not bitter. I'm not bitter. I'm not bitter. They're marketing team. Yeah, they're focusing all on making these beers and putting them in old, awesome barrels, and not focusing so much on HTML back in-- I'm ready to murder Rageface, like right now. They'll get it. I hope they put more information on there, because beer geeks want to know. This is a light hay, another really hazy color, but like a golden hay. Very little head. Yeah, and again, those weird floaties on the top. Rubio, someone farted in like, "Oh, that's really what's going on here." You're getting fartiness? I'm getting a lot of just-- I get honey. Yeah, I was going to say honey and flowers and hay. I have really good smelling farts though, so it could be weird. Yeah, go for it in my car. Right now it smells like my farts, which is all barbecue and meat. That's going to get a iTunes comment right there. Yeah, I know. From the barbecue and meat community. It's going to hit the message boards, and you're going to fucking really boost in downloads. So this kind of smells like what I imagine a bearded guy would smell like. Yeah. I don't know. Every time I smell a really heavily honeyed sasan, I don't think it's a sasan, mainly because-- You mean something that comes off as honey like in the nose? Yeah, sorry, heavily honeyed nose, even in flavor, which we haven't tasted this one yet, but maybe it's because I'm a prick and I don't like heavily honeyed sasan. I get a lot more-- I don't even know if there's any honey in this, first of all, but I get a lot of wild flowers and hay and grass in this. I get hay and lemon zest and wildflower and I also get a cow patty a little. Okay, sure. Sure, but I get some honey there. There's definitely honey in the nose, like wildflower honey, but it's not a dominant thing to me. Oh, I know, it is to me for some reason. Oh, that's a really easy drinking sasan. Yeah, that's nice. That's smooth. Wow, very lemon peppery in the flavor. It's so key on the tongue. So I wonder how much of this is from the barrel itself. Not all we're tasting from the oak wine barrel from the oak wine barrel, yeah. Well, I don't know because there's a bright tartness like a white line might have. Yeah, there's a bit of tannic quality there, but for all intents and purposes, it's a pretty standard, very, very well done sasan. It really is. It's pretty dry. Yeah. There's a bright prickly, spicy mid-pallet flavor that I'm getting and I can't place it. It's really annoying. It goes right in the middle of your palate and then goes away. You know what it kind of reminds me of a little bit is Likum sticks. I know. You know, those dip candies, yes, it's a can of sugar that you put in more sugar and then put in your mouth and taste flavored sugar. But there's a tartness to it that's similar to like Smarties or something like that. Well, I get the tartness. But it's more the sensation than the spicy. Yeah, there's a spice that's associated with it. I don't think you could have one without the honeycomb. I don't know. I'm going to go into a trance over here for a six. I think I was kind of interesting. Yeah. I'm going to guess that the ABV is seven. I'd put it lower personally. I'd put it about six, okay, both sixes. I was about to say like 18 percent, so you guys ride much better at guessing that. You know, I'm totally going seven and eight, especially, I still taste some honey, but especially if they used any honey, I just, I give it a higher. If they did use honey, we probably wouldn't be tasting that honey so much. This kind of actually reminds me of a Santelogrino lemonade, flavor, orange, what I like. You're in Gina. Orngina. Yeah, something like that. But with alcohol, I'm really digging this beer a lot. It's nice. It's reminding me a lot of, you know, back when Fantome was really good and they did like the piss and lit with that tartness and the dandelions. Mm-hmm. Yeah. And it's got that tartness and the wildflowers and all that other stuff, or maybe some of the hill farmstead seissons that they have a lot of tartness with and really good water quality, because the water quality here is very, very nice and the mouth feel is fantastic. And fuck, this is a great seisson. This really is. Yeah. This is so nice. It's very refreshing. I found that drinking the yang just previous to this, over time that it started to be a little bit overbearing to me. Well, they're completely different beers. Yeah. Yeah. Just in contrast to what I just previously had, it's all in that. This one, just such an easy drinking beer, I could drink this one all day. Well, it's great because drinking the canis hoppus first, then the paradox of tau, the yang, and now old drowsies madman. What's really interesting is going from the canis hoppus, which we all assumed would probably be a lighter beer next to all of these. Sure, yeah. Yeah. That was more of a heavy sort of thing comparatively, and then paradox of tau is a little bit less heavy than that, and this old drowsies madman is such a light, refreshing, just delicious and delicate say song with a lot of tartness. I fucking love this beer. Yeah. This is great. This Cezanne project for paradox sounds to be a winner. And it looks like looking at the handwritten part of the label, we're drinking bottle 115 out of 960. Nice. So there's only 960 chances to get this. That's very cool. And that one was actually sent to us by our listener, Joshua Blake. Oh, awesome. Really sweet and really generous of them to send that to us. Thanks, Blakey. Baby views on the bottle. It's like six and a half percent. Okay. Okay. So I was close. I was pretty close to prices. Right. You win beer in your mouth. This reminds me of Sophie, a really orange peel heavy type of Cezanne. Yeah. It's got that kind of wine barrel backbone. Sure. This is, this is more tart than that, which is why. I know. I mean, it reminds me. Yeah. No, no, absolutely. A little more tart and a little bit less clean. This feels a little bit wilder, a little bit dirtier, but on purpose. And I actually like that about this more than Sophie. I like Sophie a lot. It's a very well done Cezanne, very refined Cezanne, and they do have a lot. Sometimes it might be a little too clean. Yeah. They do have a lot in common. A lot of the base flavors are very similar, but this is just rough and tumble, very light still and very delicate for being that and the tartness is just elevating it to a height that I fucking love. I often wonder if these beer companies end up listening to our podcast and going, "Oh, why'd you try those beers in that order?" Yeah. Of course, you're getting a bitch about that. I was wondering that too, because we talked about the order we've already gone to, and I didn't know if they even sent you a recommended list or if you just flip some coins or how this came about. Well, actually, we just, Anastasia, sent me the research and it seemed like a good enough order to me. That seems good to me. Sure. I totally did that on purpose. Yeah. No. I really wish that when brewery sent us beer, they would also send us a packet of information. That'd be really good. This wasn't necessarily the brewery doing it. This was a guy who works there as an assistant brewer. But I, from what I am listener and a listener, sorry, I mean, it's okay. Oh, no. But from what I understand, some of these breweries do end up listening to us. Yeah, I just wonder if sometimes when we give some negative feedback, they're like, "Yeah, but!" And they can. And they can. Yeah. Whatever. It all comes from love. It does. A good craft beer, even if it's not yours. So, we're about halfway through now, and despite the criticisms, I feel like the consensus in the room is that paradox is doing some interesting, cool-ass shit. Yeah, so far, I'm really enjoying this stuff, yeah. The wildness of this for a Cézanne, I mean, that comes from the balls it takes to just be an all-out, nothing-but-barrel-age brewery, that's a bottle-conditioned brewery, I mean, like, good for them. That's great. Solid brass balls. Yeah, man. That's great. I'm all about paradoxes. Yeah. I'm gonna say wood balls, but whatever. Wood balls, yeah, whatever. Well, we, we, barrel-age balls. We didn't take a barrel-age break right now. Could I go relieve my barrel-age bladder? Yes. But after the break, we're gonna try their Scully series one, two, and three, and I'm really fucking looking forward to that. The truth is out there, Scully fans. Did you just x-files? Yeah. Somebody had to. Hey, are there x-files podcasts out there? I don't know. Why would there be? Why wouldn't it be? Because the Internet. I talk about x-files stuff on my TV, but wouldn't you do, like, 20 episodes and then kill yourself because x-files isn't around anymore? That's the x-files podcast. The x-files podcast. 20 episodes ending in the series. I hate you probably killing yourself around season six when you start selling all the rails. Dude, I bet there are still some heated debates going on about the smoking men. That people have not yet gotten to the bottom of, and they are discussing it weekly in the microphones. So many fucking pages of conspiracy theories about bees and shit. Not the bees. Let's take a break. Gettin' some cunnies. Break. Break. The coffee's still in me. [Music] (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) (upbeat music) - So I thought it was a really good idea to not drink a beer during the break. - This is one of the only times we have not had a beer in the break. Well, I'm already feeling buzzed and I'm not sure what the ABV is on the next two beers but the last one is gonna be 15%. So I think it's good to have some self-preservation here. - This is actually only 7% right here. - Okay, well sweet, but we're gonna start out with this scully barrel number three from Paradox. This is a sour ale brewed with currants and aged in oak wine barrels and it's bottle conditioned and that's really all that's on the bottle. - Man, you don't hear the phrase brewed with currants very often, I'll say that. - I know, I know, and I like currants quite a bit. There are a couple of beers that are brewed with currants. I think consecration from Russian River is brewed with currants, it's delicious. But I've never had this one before and what's the ABV on it again? - It is 7%. - 7%. - Sorry, 7%. - This is ruby red. - Yeah, pretty color. - Very, almost blood orange-like. - Yeah. Whispy head, hazy. - Oh, that smells really good. - Have a sip. - That smells almost like pomegranate or something. - Oh, good call. - It's really pomegranate. - It's really a little bit cherry. - Yeah, and very lactic sourness in the nose. So whenever I say lactic sourness, think of the kind of acid that you get in sauerkraut or yogurt, but amplified quite a bit in these beers. Also, sour patch kids has lactic acid on it and I think tatonic. - I get some, I'm gonna say smoky and you're gonna think it means a lot, but I get like this really teeny hint of smoke-woody-ness. - Omenos in the nose. - In the nose. - Okay. - I wonder if that's from the aging in the oak wine barrel. - I imagine, I imagine. - I'm also getting like smarty sugar again. Like there's that, man, a lot of like great Halloween candies and fruit paradoxes right here from you. - This smells great. - As long as it's not candy corn. - Yeah, no one wants to get a candy corn beer. - Oh, man, that tastes really good. That's a very whiny, very ur, vinious, extremely vinious. - And who sent us these ones? - Jeffrey Airmen. - Ah, okay. - I'm really digging this, man. It's like if you mixed like a Pinot Noir 'cause it's got some of that pepperiness with a rosé 'cause it's lighter than something like that. But it has a tartness to it that is fucking nice. And the currents make this taste a little like a not as full-bodied consecration, like it's lighter than that sort of thing. - I like the carbonation, it's light, but it's just that right amount of bite. - Yeah. - Tickle's my tongue. - I'm not able to hone in on the current flavor and I want to. - I know they're there and I assume I'm tasting them somehow, but I'm not able to like single in on it. - I think it's because they're really close to the tannins that you're getting from the wine, like the grapey, driest stringent things you're getting from the wine. Look for something that tastes almost like dried cranberries or raisin, something like that. That's kind of where I'm tasting current. - Yeah. - You're totally right, that's what it is. For me, the whininess of it is overpowering for me. I'm not overpowering in a bad way, but that's what my tongue's going for. - Grapes, like you said. - Very grapey. - Spiced plums. - Oh yeah, that makes a lot of sense. Even like the tartness of like plumb skin. - And non-diacetyl buttery quality. - Well buttery like a chardonnay would be buttery. - Yeah, all right, big time. And the scully barrel, number three, doing some cool stuff. - That's really easy to drink too. - Yeah, let's see how this countdown goes to two and one. - Chug, chug, chug, chug. - Oh my gosh. - Chug, chug, chug, chug, a lot of this. - I like how woody this is without it being completely overbearing. It's very subtle. I think that's where a lot of the spice comes from. - Yeah, and subtle is a really good word to describe the beer overall. I mean, it's not barreling me over with any pun intended, with any of the flavors in particular. - I also think this is the cleanest tasting one so far. - Okay, I'd agree with that. - And I like that. - As we've been going and it's been getting progressively cleaner. - Which is weird. - Yeah, I like, I'm a sucker for this stuff, but the whole very limited, oh, there's only a few of these. Like according to the bottle, there were 1,100 of these brewed. I get a big kick and it probably makes me like the beer more by knowing that we're sharing a bottle here that's one of 1,100 and when they're gone, they're gone. I have a hook line and sinker sucker for that stuff, man. - I used to be up until, you know, 'cause I go to tastings like once a week or sometimes more than that. And for me, it ends up being that a lot of these one off beers are really, really small batch beers, aren't as good as stuff you could get on the shelf of a store, you know? So the rarity doesn't really influence me anymore. Like it used to because I've had some really shitty rare beers, some really great ones too. Like this one, I'm fucking digging this life. When the rarity and the flavor kind of go together, it's like fuck yeah, like this is a special fucking thing that we're doing. - It's a perfect storm. - Oh yeah, so I haven't warmed it up too much, but I warmed it up a little bit and I'm getting a lot more of the oak in it. - Yeah, a lot more of the barrel and a little bit more cherry. - Yeah. - Oh, it's cold. - Wait, are you yelling? It's cold and you haven't stuffed between your tits down your fucking shirt? - Yes. - I just wanted to make sure that people understood that. Wait a second, if you're heating your beer up like that, Grant, how did you heat up your beer? - Right between my legs, by my man boobs. - Wow, what? - Those are your balls. - Scrotums. - Oh, okay. - Scrotums. - Scroti. - Peanut. - Scroti. - The plural of scrotums is scroti. - I have it in my scrotious. - Check the black slaw dictionary for that enunciation. Hey, Anastasia, how many times a week do you find yourself putting any sort of unit of beer, pint, goblet, in between your boobs? - It's always happening. - Yeah, every day. - I'm glad that you said unit of beer. - Well, I didn't wanna assume that it's always a goblet. You know, I feel like sometimes they could be, you could throw a growler in there or like, or you know, even-- - I like that the point of contention-- - Or even a coronita. - Or even a coronita. - The point of contention, the style of the glassware. (laughing) - Do you know any other girls that put beers between their boobs? - He's so into this boob beer thing. - He's a scary-- - I think it's interesting. - I think it's interesting. I think the listeners will find it very interesting. Anastasia, tell us about what this weird subculture is of girls putting beers between their boobs. - I don't know about other girls. - To warm them up. - Yeah, she's a special flower. - I'm a special delicate flower. - Like a special delicate? Wait, now that's not good too far. (groaning) - How will you know when the beer is warm enough between your boobs? - When my boobs sound cold. - It's so cold. - Focused. - You guys are used to it. I'm a guest on this show. - Look at that, he's new. - And here's something very interesting happening in this very small room we're in. We have someone putting a beer in two of their body. - Yeah, we're sweet. (laughing) - I mean, technically we're all putting beer in our body. - She's not stuffing it in a toilet for Jean. She's putting it in between her body. - How do we know that's not what really warms the beer? - I don't know if you've ever seen a vagina before. (laughing) But it's not usually in the sternum area. Anyway. - That's Paradox Beer Company. All the way from the Sunshine State, Colorado. - Amazing. - The Sunshine State. - No. - The Lone Star State. - The Lone Star State, Colorado. - The city that never sleeps. - The Colorado. - Can we, um. - The North Politis State. (laughing) - Can we try the second beer now? - Yes. - We're gonna move out of the state. - Wait, hold on, you've taken it out of your boobs and now take a sip and let's hear how the tone is. - Yeah, tell me how it's warmed up because I'm warmed up. - I've chugbed mine to deal with this. - It's a 20. - Paradox food is so heavy. - I think that since it's warmed up, it kind of tastes a little bit like a cherry limeade. - There's a little more cherry notes. - And we're out there with you. - You get more like wood chip almost. - Yeah, absolutely, more woody. And there's a lot more cherry coming out. - Mm-hmm. - I actually like that better at that temperature. So if you have a bottle of this or if you can acquire one. - And you have boobs. - Let it warm up just a little bit. - Or if you can acquire a boob. Jesus, Grant is fucking fired. - So this is a Michael Bay episode. Grant just exploded a bottle and dropped it all over everybody's tits. - Guys, it's not easy being Mike. (laughing) Grant hilarious. - Wait, how much did you pour in that glass? - Oh, Grant, I'll take that glass. - I'm pouring extra for y'all so I can pour less for me. - Okay. - I have to go elsewhere. - Okay. - And I poured a bunch all over your lap and on the table that you're welcome to drink as well. - Grant's going to another podcast after this about, it's basically a small group where people talk about running into door frames. (laughing) - Oh yeah, and I've got my episode. - They share the different stories and the kind of, (laughing) they kind of just open up to each other and they assure each other that it's not their fault. - Thank you for your first and last visit. This is the beerest for some little bit. (laughing) It's been real, you know, it's been real. - The Boobists to record after this. - This is so real. So we're moving on to our next one. That was scully barrel number three that we just had. We're moving on a scully barrel number two and it's a sour stout ale aged in oak wine barrels. And this is part of our hell for stout. That was pulled off and we added a very special blend of souring bacteria. - Pour so much beer everywhere. (laughing) - I know, it's amazing. It looks like a murder spoon. - Yeah, we're going to need a new table. - This, dude you poured me like a whole glass bowl of this. - This is over six ounces, BT dubs. - I have four ounces in mine. - And this is really dark. - Oh yeah, very dark. Just the slightest highlight around the outermost edge of the top of the liquid. - I'm afraid to swirl 'cause it's going to, my cup runneth over. - And there's almost no head here. Oh, but that smells like roast coffee. Like just really rich, roasty coffee. - Chocolate and coffee and-- - A little bit of acidity. - I love the idea of a sour stout. - Oh, there's been a few sour stuffs I've had, yeah. Like Jolly Pumpkin has a good one called Marigato Obscura, and the Jester King also has-- - Oh, it's the fuck metal. - Yeah, oh man, this is like a fucking metal beer? I'm going to like this. - Well, this is a lot more coffee like in roasty. - It does, it smells great. - This is also something kind of cat and crunch to me. Cornmeal, ooh yeah, no, I don't know, it's weird. - Coffee and sugar glazed donuts. - This is wonderful. Yeah, there's something yeasty, bready there. There's a cherry note as well. I'm getting something a little maple-y. - Oh yeah, but yeah, coffee chocolate-y, like that's the dominant thing. - Yeah. - This would be really great with a whole thing of donuts. - So if we can dunk some donuts in here. - I'm with you. - Some Dunkin' donuts. - Oh man. - Okay, so I just took a sip, and the first part of the sip was all roasty coffee, stout, and then it blends into sour at the end. - It's a very seamless blend. - I didn't even expect it to go to sour, but before I could process it through my drunken brain, it was there and I'm like wow, my mouth is full of sour. - And it seems to have this nice aftertaste that comes back with a little bit of sweetness as well. - Yeah. - It's a chocolatey sweetness right at the end. - Yes. - So it's almost like a sour Oreo with chocolate sweetness on the outside. - Yeah, man. - Oh fuck yeah. There's a lot in common with a nice cold brew coffee, like right at the beginning. - No, no more coffee for you. - No, no, you should be thankful. - And Jon would be some more coffee in this room too. - If thankful, he doesn't drink the cold brew. - I've been drinking cold brew all day. - It's delicious in my face. - In my soul. And this is really helping me. - No, no, no. - Balance, man, the scully barrels are all great. - So far, yeah. - The number two, sour stout. - This is fucking great. - This is killer. - Magic. - Quit doing that other stuff to see your scullies. Okay, I do have to say for a long time that my other who got obscure from Jolly Pumpkin is my favorite sour stout. I gotta say this one, I like better. I even like it better than funk metal. - It's different than funk metal. - Dude, you're talking crazy. - It's completely different. - Except for being a sour stout. It's totally different. All the coffee stuff you guys are talking about is dead on. This is a, that word needs to be in the description practically. So be a sour coffee stout. And I'm completely notorious for not liking sour stout. There are a bunch of them that I've had that I did not like. - Rubio, so your roll. - This one though, I love this. This is great. - You're all jumped up on ice coffee. - I'll hop up. - You might be slightly inebriated. - I'm all the way inebriated. - Because there's been alcohol in this beer. It is pretty good though, I gotta admit. - This is like a mocha latte with grape juice in it. - It's kind of right. - I mean, there's a gravy quality to that sourness. And it comes in around the middle part right where it's transitioning, I think. And it sticks around to the finish. - What's it just subtle sour too? It's not a mouth-pucker, but it's still there. It's more than tart, but it's not quite sour power. - It's totally a roller coaster of a beer. - Yeah. - It starts off and one thing drops you down to another and then takes you right back to where it was. - Yeah, it starts out like creamy, roasty, delicious coffee and chocolate. And then it starts to turn to grape juice chocolate coffee. - Man that after you taste is so subtle. - I know. - It's great, like fantastic. - Hey, what was the name of that show that was the spin-off of X-Files? Where the, where the, - Oh my god. - No, the guys. - The lone gunman. - The lone gunman, thank you. - We're having a gig off right now. - The lone gunman. - Every episode. - That show was great. - I watch a lot of TV. - Elible draft house creative director versus TV dude. This is great. - The lone gunman. Is that available on DVD? I want to watch that tonight. - No one wants to watch it. - I'm drinking sconey barrel beers. - What'd you do? - And I want to watch the lone gunman because that one guy kind of looks like Garth Algar. - He totally does, yeah. - And, no. - Would you know Photoshop? - Yeah. - Of course you do, yeah. Why don't you just Photoshop Gilly and Anderson's pussy and then just cry yourself to sleep. - Wait on her who? - Because he thinks that vaginas are in the middle of the chest. - That's true. Let's be clear. I didn't know if there were ladies out there, beer loving ladies. - Ladies, listen to the show. - Who warmed up their beers more aggressively. - I apologize. - In other ways than vam between the birds. - Unless you apologize more for him than for me. I, the ladies of the world, love and hate. - Well, you're in the club. You have a vagina. - Doesn't make me a lady. - For the record, Anastasia also warmed this beer up between her boobs as well. - You know, I will acknowledge it, but I'll call it out. - This is a secret. A lot of the ladies come to me to warm their beers. - We all had to sign NDAs about her warming. - I didn't know, y'all didn't tell me before we started recording. - I didn't know we were saying something about what happened. - I love how off the rails and so it's gone. - The entire thing. - Oh yeah, I guess we're all supposed to be talking about this beer. - We started on the dirt road there. - I hear an option hitting a lot of bang for their buck here, guys. I think you're gonna get a very nice hand written thank you note. - Yeah, I will say this for you paradox beer. You guys slipped some alcohol in their beers. - Not only that, but they slipped a lot of really good beer into their beers. - They did. - 'Cause this is fucking great. - Yeah, the skullies are my friends. - Oh, so on the bottle, it says this is 8% alcohol. - I went to the website, I like list the ABV wrong for the Skully projects and I was showing Grant. - Okay. - Yeah, and this is a number 854, this bottle out of 900. - This bottle of what? - This bottle of Skully's. - Number two. - Number two. - I don't know where my second glass is. We should move on to the third beer, our final beer for the evening. - Oh God. - Because I think we've said everything about the Skully barrel number two that we can. - I think the Skully barrel number two is a winner. - This is fantastic. - Yeah, yeah. - So impressed by this. - Okay, I'd like to point out that despite the website, like Anastasia was saying that this said 8% for this. Number one, this says that it's 15% on the bottle. - Yeah, it does, it does. - So fuck you website for being wrong. - All we have to say is this one's called the evening record. 'Cause I'm supposed to go record another podcast after this one. - You are gonna be hilarious on your next podcast. - Oh, you seriously are. - If you guys get a chance, go to rateselect.com and watch my video where I'm playing a video game. Totally shit based. - Yeah, rates select is another group of friends that we have and Grant is guessing on those shows for a while, I guess. - I think you're gonna play the video games better than the other guys. - Oh my God. - I think you're gonna be sharper and more beautiful. - And probably, yeah, more beautiful. - I'm gonna be better dancing. - And better dancing in the corner and crying. - So that was Skully barrel number two that we just had that sour stout was really good. - Yeah. - This is our final beer for the evening that's Skully barrel number one. It's 15% ABV. - That's how I like to drink. - You really talk. - That's how I like to drink too. - And this is a summer barley wine brewed with honey and apricots. - What makes a barley wine seasonable like summer? - I have no idea. Hopefully we'll find out. - Okay. - But this is also aged in oak rum barrels. And this is a limited release. Brood wine is right. - I'm so glad we didn't have a break there. - I'm so glad I don't have to read anything else because it's all fun. - I'm so glad we didn't have that break bourbon. - Okay. - Oh, the guys beyond holding this up to examine the color, I think we probably deserve a cheers to paradox. - Hey, beer company here. - So far, paradox man is doing some good stuff. - Paradox is a good stuff. - Okay. So this looks like pond water with floaties in it. - Yeah. - What? - Not a pretty beer per se. - No. - Yeah, there's absolutely no head. - A lot of floaties. - Mixing it up in the glass, agitating it and giving it no head. - Yeah. - But you guys, it's going number one. Surely they saved the number one. They came out of the park making their best skully, right? - This looks like my uncle with the cleft palate and the cleft rest of the face. - It smells like your uncle with the cleft palate. - I don't know. - It smells like alcohol. - So I just want to say to my listeners who may have a cleft palate. - You're not going to get any iTunes shout out. - My uncle's cleft palate went all the way up to his eyebrow. So it's not. (laughing) - So you guys don't even get to ever complain. - Yeah, he's dead too, so he doesn't mind. So this is, yeah, it looks like pond water. - That's not going to go well on the subreddit community of a cleft palate. - This looks like a pureed pear or something. - I don't think it looks like pond water. I think pond water's a little more brown. - What is going on with this nose, guys? - Orange-ish. - Yeah, LA. - What's going on with this nose? It smells like-- - It smells like a pear. - It smells like a booze. - Yeah. - Like, it smells like-- - Busy gasoline. - Alcohol and apple juice are pear, sure, yeah. - Almost like a candy pear. - Like, apple-y gasoline. Candy pear and apple-y gasoline. - Those things, perfect. - It smells like rotten apple juice. Like, apple juice that you left out on the curb for a week. - That's the oak rum barrels, my friend. - Maybe I'll try that again. - Okay, I actually get fresh floral. - No. - Do you bullshit? - I do! - Let's show it off, you fucking drunk! - Let the boy try. - Look, you guys, I totally get it. You know, I'm sorry you don't have to refine it. It's like a fresh-cut bouquet. It's really, really, really fucking deep in there. - Oh, man. - Okay, so I get rotten pears and booze. How deep do I have to way past the misery? - I don't think it smells that bad. It smells really alcoholic. And maybe I'm getting alcohol high from no smoking. - Okay, you don't get the wild flowers in the seventh layer of hell, and it has all the other-- - It smells like a floor, not fresh-cut wildflowers, but a fresh-cut bouquet out of floor is shop. - You know how your body has a natural defense where it smells certain things and tells you, "Don't put that in your body?" - That's not the dead body. - There's a reason our feces smells a certain way, so we don't go and eat it. - I rarely put feces in my body. - Yeah, I only just let it leave my body. And sometimes I smell stuff like this. This doesn't smell like feces. - Well, no, I'm not saying it smells like feces. I'm saying it smells like my body's selling me. You probably shouldn't drink that. - The beer is podcast confirmed. Paradox beer company does not smell like feces. - Ouch, pears, with edible-- Okay, honestly, it smells like dessert to me. Like, push pears with a really light pork sauce, like the alcohol pork sauce, and then maybe some edible flowers kind of around it as a garnish. - I don't know about pork sauce. I definitely feel dessert, though. Like, and it's that boozy sweet, is where it is. - I'm sorry, Grant is not taking this seriously. - Hey, guys. - Can we fire him? - Everyone take a drink. - Okay. - Okay. - I will. - I mean, I kind of agree with everything Anastasia says, except for, I think, the pears smell more rotten than they should. - I would just like to say, "Hey, Harrison Eldaman, "I haven't answered a question number two, right?" (laughing) Because this is disgusting to me. - So, where's it? - It's not disgusting. - It's not disgusting, it's just really alcoholic. - It is, I mean, it's like, you get into, like, the dogfish, like 120, it becomes something different than beer, which are used to the concept of beer. It becomes-- - So, so extreme, it becomes like a dessert drink instead of a beer. - And Anastasia said fermented pears. I get fermented pears and peaches, and, like, a sugary, brown sugar quality, a fuck ton of booze, and, like, a rotten tree. (laughing) - I'm a crying Indian in the back. - Yeah, the crying Native American-- - I did, I did. - Native American. - No, no, it's actually an Indian. - It's a crying Indian? - An Indian, like, a dot Indian. - Wow. - Wow. - That's offensive, that's offensive. - No, no, it definitely tastes like somebody loved some pears and some peaches out in a container and it fermented and started getting all liquidy and mushy, and then we drank it. - I'm really glad that this scully barrel series went way up. - Yeah, it got better and better with the progressive numbers. - Now, we went the opposite direction. Do you think they, clearly, they started with-- This was their first in the scully barrel, right? - Yeah, yeah. - What a, like, a bold entry into the-- - Yeah, I'm gonna keep-- - I'm gonna keep drinking this just so I can try to pick it apart more because my third sip is very apple-y also. There's a lot of apple cider or apple pie quality to it, but that's me having to dig through all of that fucking booze, which doesn't need to be there. - Strangely aqueous. - I know, for all that booze, yeah. - I can't believe how aqueous it comes off. - I just took a sip while inhaling and it stung my eyes. - Yeah, no shit. So we don't have a burden date on this thing? Who cares? Whoa, whoa, whoa, whoa, whoa, whoa. - Yeah, I'm just wondering if it rotted somehow. - Well, no, they've only been around for a year, almost a year, so they've been sitting on this one for decades. - This is not, this is not good. This is the only beer that I've had tonight that I could say is not good. - This tastes like college regrets at the shop bar. - So you guys don't like summer barley wines. (laughing) - Is that what we learned tonight? - If this is a summer barley wine-- - Maybe that's summer barley wine. - Maybe that's why we haven't had any other summer barley wine. - Yeah, those haven't ever really caught on. - The way a non-disruptible normal barley wine has. - So far, I've loved five of the six paradox beers. This one, not so much. - You said it smells like dessert. I would like to have half this amount, like a tiny little flute of this with like a nice, like a special dessert. - When somebody says something about this tastes like dessert, I expect a little bit more sweetness, a little bit more body. - I don't know, I think it's-- - To back all this stuff up with. - I think it's fairly sweet, just not in the sweet way that we're maybe used to with barley wines. - True. - Like, I taste sugar in my mouth right now. - Yeah, would any of you guys like the rest of my beer? - No. - No, it's all right. I have a lot. - Sorry, paradox. - Yeah. - Paradox, a bottle of scully number one can be shared happily with 14 people. (laughing) Okay, paradox, just so you know, the beer is podcast. I've deleted the first two episodes of our show off of the internet. It's wiped clean, nobody can hear those two episodes ever again. - Now we know. - How does that pertain to my really insightful comment about how many people it takes to get a bottle of scully number one? I can't hear you through. - What is it, I have to do with it, review from all? - I'm just saying, you should maybe delete scully number one - Oh, okay, I see what you're saying. - I'm just saying, I'm just really passive aggressive comment about my opinion. - No, this is fully aggressive, aggressive. Because scully number two and number three and the rest of the beers we have tonight, we're really fucking going. - Oh man, let's get to rankings. - I'm ready, well, I'm ready. - You ready? - I'm totally ready. - Okay, Grant, go. - Number six goes to scully number one. Yeah, you guys just heard us complain about that. I had to pour it all out. It's fermented pear juice, I guess. I don't know, it's just garbage. Number five goes to Canis Hoppus. This one's just overall, wasn't doing anything for me. I didn't like the taste, the nose was meh. Number four, I love your description. It goes to the paradox of tau, the yang. I actually thought this had a great spice combo. I love cardamom, it had a good lemony tartness. I just found that it's a little bit overbearing over time. It's not something I wanted to drink too long. And also, that name is too long. - Okay, whatever. - Number three goes to old drows, isn't mad, man. Prior to having the skullies, I thought this was gonna be my number one. I thought it was a really great beer. Number two, I gave to the scully barrel number three. Cherry, grapes. Number two, one, it's weird when I have to say numbers and then the other beer also has a number on it. - Oh, for sure. That has been juicing. - Yeah. Number one goes to the scully barrel number two. This beer was really fucking good. And I thank you if you guys listened back through the episode, you'll hear why I said I thought it was good. - Awesome, thank you, Grant. - You're welcome. Thank you for having me. - That dude, you're beautiful. Who wants to go next? - Anastasia's busy drawing a mustache on her leg. - Anastasia, I know you're excited about rankings. Go! - Number six, scully barrel number one. - That's how you say one and two. - Yeah, number six is scully barrel number one. - Okay. - She wanted to listen to previous comments. - Yeah. - Number five is the wolves playing instruments. - Cool. - Blah. - That's what I wrote, what? - Number four, the tau de yang, Grant. - Mm-hmm. - Get better. - I'd prefer my name not be on that. - Getting better. - You okay? - Number three is the mad man. - Old drowsies? - Yeah. - Nice. - Yeah, doricious. - That's a good season. - Yeah, yeah, yeah, doricious. See how that works? Except for I thought I was gonna die after I drank it. - No big deal. Number two is the scully number two. - Oh, really? - Really? - Oh, can we act less surprised that I have good taste? Sorry. - Wow. - Okay, go, go, go, go. I'm sick of her and Grant. - Scully number three is my number one. Oh my God, so many fucking numbers. - That's the sour one with the current. That's your favorite. - Yeah. Boom goes to dynamite. - We're gonna have, thank you out of stage, y'all. - Thanks. - We should have actually done our rankings alphabetically. - Whatever. John, you ready? - You guys let me rank this? Have you learned? - Yeah, I'm a special guest. - Oh, I'd love you to rank. - I'm so excited. - Please do. - I'll believe I'll start from number six. - Okay. - And I'm gonna call number six, scully number one, which was the last beer. God damn, that's a boozy beer. Almost to fault. - All the way to a fault. - All the way to a fault. - All the way to a fault. - That is one of the many limited edition, bottle condition, barrel aged beers that paradox makes. And by now it's probably out and that's fine. You're not missing anything. If you can't get scully number one, it's very boozy. My number five beer tonight was the first we had, Canis Hoppus. And to be fair, when I first had it, I was significantly less drunk than I am at this moment. And I was really excited about it. Yeah, it had some good bells and stuff going on, but the bad label really shot it in the foot there. (laughing) Number foot. - Number foot. - Number foot. Number three. - Number four? - Number four. - Old Drowsy's Madman. That was from the Cézanne project. I admire what they're doing there. I admire everything paradoxes doing. And this ringing system I hope is in no way condescending to these guys. - No, no, no. They're all doing good. These are all some really nice beers. - You're getting black-called by paradoxes. - I hope they don't send a heat mail to my family. (laughing) Number three, I'm gonna call the scully barrel number three. Again, that was the very whiny, the whiny one sour rail. - But the currents. - Yeah, that was the current one, good call. Really like that. My number two, scully barrel number two, I'm keeping it consistent here, except for the scully number one. And again, that was the one that we all detected a lot of the coffee and a lot of that. Really enjoyed that as my number two. And at least my number one, I'm gonna call the yang, the paradox of towel. That was the Belgian strong ale. It was the second beer we had tonight. That was the one we all agreed that would be good for a Colorado port sippin, specifically not Texas port sippin. And that was just a great Belgian, really interesting take on what you can do with a ball condition beer. And so, man, overall, I think paradox is kind of knocking it out of the park. - Yeah, they're doing a very fucking job. - What we're talking about here with these six rankings is minutia. All these were crazy good beers that I'd be thrilled to be able to have easy access to. And I so tipped my hat to the idea of doing this small, limited release thing. More power to it, man. Big hat tip to a paradox beer company. - Absolutely. - I would actually disagree. I would never want them to distribute scully number one to it. (both laughing) But if you live in a place where all, maybe there's like scully number like seven that you could get, which, wouldn't you try it? - Yeah. - Scully number seven. - I would try all the other scullies beyond number one. - Yeah, wouldn't you want them to keep making interesting beers? - Fuck yeah. - And maybe some of the good, maybe some of them. - Holy shit, can you listen to the difference between John Gross's number right now versus him in the beginning of the show? - Wow, I saw it in my talking slower. - You're struggling as much with English as I did when I was five and trying to learn it. (both laughing) - No, I appreciate it. I'm going to do my rankings and I'm going to start with number six also, which was scully number one. Number five, Candace Hoppus. I really liked that quite a lot. It's that pale ale aged wine bales. I like the peachy. - You can actually say you liked it a lot. - Yeah, I did. I actually did. I've had a bunch of really good beers that I like less than that. I dig that beer quite a bit. Number four, the paradox of tau, the yang. Damn, that was good. - Wow, you got real weird. - That was really fucking good. I dug the sourness in that beer and the dirty fucking mucky quality. Fuck yeah. Number three, old drowsy's mad man. Fantastic, Cezanne. Top notch, loved the sourness of it. I'm really drunk, so I'm trying. Number two-- - I didn't notice. - Whatever. Number two, scully barrel number three, that sour beer. The currents, those cherry flavors that we were getting, amazing beer. Lighter than the consecration, but we got a lot of the same flavors. And yeah, I dug the shit out of that. Number one, scully barrel number two. I never thought that I would put a sour stout at the top of a list of great beers. This scully barrel number two, I love the fact that when I first take a sip, it's a chocolatey, roasty coffee stout that slowly goes to grapes and then ends up at sour deliciousness. Probably the best sour stout I've ever had. - Boom! - Goes the dynamite. - Yeah. - Why am I obsessed with that? - I don't know the dynamite. - Do you wanna see that video or something? - Is it video? - I can't, I can't just believe that that was probably the best sour stout you've ever had. That's a, that's a, that's a, that's a fair statement. I like-- - Thank you, John. I appreciate your own. - This video really did love it, guys. - I did, it's great. You guys know it was my number two. - I'm drinking it slowly, I know. - I'm drinking it slowly too, I'm savoring it. - So good. We're gonna call it a night. Thank you for listening to this shit and thanks, guys. - Yes, thank you so much for sending us emails and giving us donations. Please give us more donations. - Give us more money! - So fucking-- - 10 dollars, five dollars. - Yeah, you guys are so fucking great listening. Keep everything coming. Grant, thank you for being here. - Thanks for having me. - I really hope your podcast, whatever, that would right select. - Right select, yeah. I'm one of the video game reviewers now. - Yeah, so where can I see this right select thing? - Right, wow, is that a laugh? - She's just sneezed, are you okay? - Yeah, she's bleeding. - She's bleeding out of her nose. - Oh God, this is terrifying. So Grant, right select.com. I'm doing video game reviews there. I'm doing my TV reviews as well on TV dudes. And I still manage loungeies.com. And otherwise, you know, I'm posting geek stuff on my Facebook and I do Twitter, Baron Von Grant. - Baron Von Grant on Twitter. Yeah, follow that guy, he puts, Anastasia's dying. Are you okay? Was that a word? - She's allergic to paradox beers. (laughing) She's allergic to life. Anastasia, thank you for being here. - Thank you, bourbon. - No, I know bourbon will happen downstairs, after show. - It's the only thing that makes me feel better. - Anastasia Kelly tastes analyst for Namaste. - Sorry, I'm sorry. - Sensory analyst. - Oh sorry, I like that. - Sensory analyst for Namaste brewing and beer bitch for the whipping. - Wow. - Isn't it? - I don't know. - I mean, can we say the C word on it? - Cut beer cunts for the whipping. Is that what you mean? - Maybe you shouldn't associate beer cunts and whipping in the same brand. - Okay, no, but the whipping is one of the best fucking places to get a good beer. - It's a family establishment. - It's a great establishment. I love that fucking place. If anybody comes to Austin, that is one of the first places I take. - That's right, 'cause you have to be like, we've had nachos before, right? What about Indian nachos with curry on them? - Oh, not just that, but hey, 72 beers on tap, let's do this. - Right. - Amazing beer destination in Austin. - John Gross, thank you so much for-- - Showing up fucking last minute. - What a treat this was for me. Thank you all so much for having me. Again, I work at the Alamo draft house. That website is drafthouse.com. I do the Twitter thing as well, Grant. I'm at party ends. - Party ends, how do you spell that? - P-A-R-T-Y-E-N-D-S. Party ends. - Party ends, party ends. - Yeah, party ends. - Like the end of the party? - The end of the party, that's my little Twitter thing. - Sweet. - And if you live in Austin, I've recently started a monthly night where I play nothing but a complete sad bastard music over at the Volstead line. - Oh, let's do this together. We listen to a lot of cat power, we listen to a lot of Hank Williams. - And there. - And we all drink whiskey and craft beer and crime. - I will bring over Tori Amos little earthquakes. - Let's get into some Tori Amos. - I wanna hug you right now, but that's too happy. - No, we'll do that downstairs with the bourbon. John, anyway, yeah. Tell everybody what you're responsible for at the drafthouse. - Man, at the drafthouse, I kind of help make sure everything is as cool as it can possibly be. Also in Austin, I work a lot with the different craft brewers and try and bring them in to the different element of drafthouse as we have as much as possible and do cool beer dinners. So we'll show a cool movie that kind of pertains to the brewery. - A lot of us try and champion the craft brewing community as best we can here at the album. - So look for the beer as soon at the drafthouse. - That's right, that could happen. - Live beer as podcasts. - Oh my god, my-- - From the bathroom stalls of the Alamo drafthouse village. - Dude, my boobs on the big screen. - They're amazing, they're fantastic. - Yeah, good night, everybody. Thank you for listening, bottoms up. - Bottoms up. - Weird, not, okay, bottoms up. - Wait, did I just make you creepy? - No, that was a weird ending. - Wait, what? - Usually we go on for like 25 minutes. - I mean, I don't know what that means. - I don't know, I don't know if that works. - Oh, Josh, Josh, Josh, what do you think Josh? - I'm still flashbacking the Josh hole. - But that's the same one. - Now they can't ever hear it because it's off of the webs. - That's a bad idea. - That's not a thing that-- - We should sell that episode for-- - No, no, no, don't even-- - Just stop talking about that for a episode, it's terrible. - Thank you, I already thanked everybody. - You're the fuck I am. - Drop right now. - Hey, Josh, are you on the Twitter? - The beer is stuck up slash-- - Twitter dot com slash the beers. - I don't know, your elves work right now. I can't plug things. - Whoa, that felt like a personal problem. - No, it's a problem after I drink one. I can't plug things because my dick is just like a wet noodle. - Hey, the beer is also having Instagram. - Instagram, they do. I couldn't find it when I searched earlier. Instagram dot com slash the beer is turned down. - Dude, I typed it in, beer is-- - Nothing came up, you don't know. - That's 'cause you have put the V on there. - Oh, it's not beer is beer. - Don't follow Beer is on Twitter either because that assholes like some of you from Denmark. - I hate it. - We are at lemonparty.com. - No, don't go to lemonparty.com. - Go to C.com. - No, you don't even go to New Jersey right now. The beer is, I'm gonna pull it up. T-U-B-G-I-com. - No, don't do two girls. - I know. - You know, like most of the people are listening. - Are you-- - The beer is-- - To go to these. - For real? - Yes. - Yeah, yeah, that's you guys. - I STS, yes. - Do the conical is a four breath. Craft beer levels are leading like this. Dedicating, trying off the beer. The beer is, it's not an extension. And also granted, Mike. I'm gonna follow you guys right now. - That was all-- - It's so easy. - That was all so very eloquent. (laughing) - That's my middle name. - So to answer the question number three here. (laughing) Do you not hear the death laughter? - Oh, it's like a death rattle, but I'm here. - Matterflicker. - We're not funny. - I feel like when paradox was listening to this episode, they're going, just stop it number two. - Stop it number two. - Let's never, let's never do this. Hey, no, let's try number one. Just stop it number two. - Yeah. - Paradox gonna send you a handwritten hate mail. - I am so hung up while coffee. (upbeat music) - More information on the Beerist's podcast, including show notes and pictures, visit the beerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at Facebook.com/thebeerists and follow us on Twitter at Twitter.com/thebeerists. Intro music was provided by Ian Butcher in his band Deflated Balen. Follow him on Twitter at Twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. (upbeat music) ♪ Oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh ♪ (upbeat music) [BLANK_AUDIO]
