Hey everyone, just a quick thing before we get to the show. We're very, very thankful for all of your donations that we received to help us to get to the Great American Beer Festival in October. Now we're not quite at our goal yet, but we would still like to give a little bit back to our listeners who have donated, and maybe this will sweeten the deal for folks who have yet to donate. We've put together two very special gift packs that we'll be giving away, one each to two lucky donators. We're going to draw names out of a hat to pick the two people these things go to. The first one is a basic gift pack for donators of any amount up to $49.99 total. Now if that's you, your name's going to be put into a hat with a bunch of other people who have done the same thing. And here's what you might get. One person's going to get a five-beer sampler picked specifically for you by us. We're going to select beers based on your particular taste preferences from breweries that maybe you won't be able to get easily in your area. We're also going to throw in a beerist's taster glass for you to drink them out of them. Sound pretty cool, right? Well here's the elite gift pack. Now these are for people who have donated $50 and above total. By total I mean, if you've sent three or four donations and you're equal to over $50, you're going to be in the running for this special gift pack. This is going to include a six-beer sampler, not a five, like the other one. You're also going to get two beerist's taster glasses, not just one, but you'll get two, and you'll get three special beers from our sellers. And we haven't decided which ones they are, but they'll be good, trust me. There's also one other beer that we're putting into this box, and that's a West Blachman 12, which is one of the rarest and most highly sought-after beers in the world. Now this isn't the one that they released in the small package that they sent to the US for distribution. There was a very small amount that they sent over here to sell. This is one of the ones that you'd have to go up to the monastery in Belgium to get. It's a very, very cool beer. It's delicious. It's one of the highest rated beers in the world, and we're giving one to one lucky person. Now to be eligible for this, you'll have to, A, have donated by September 22, 2013. Yes, if you've donated before, you're already in the running. You also have to live in the continental United States, I'm sorry to everybody else. That's the best I can do. So be at least 21 years old. There's only going to be one entry per person. Names are going to be picked out of a hat, like I said, and there'll only be two recipients. One for each of the gift packs. And here is how you donate. Go to thebearest.com. On the left hand side of the page, there's a PayPal donate link. Click it. Donate whatever you can afford with PayPal or your credit card. Good luck, and we really, really appreciate it. Let's get on with the show. Episode 73 of the Bearest Podcast recorded on August 15, 2013, another five random beers. So I know it's Thursday, but I just recovered for my birthday party on Saturday. Can you are old? You know, it takes a while nowadays for me to do anything. Well, when you're partying for your 43rd birthday, you have to take 43 shots. It was 38. Thank you so much. Shit, can't afford one way too many. Yeah, no shit. After I kicked everybody out of my house, let me back up a second. I told people to bring food and/or beer, right? John Harvey brings a fucking head of cabbage. That's nice. And that's pretty much it. I think he brought some beer, too, but he brought a head of cabbage, and that was his food donation. And he was like, "What the fuck are you doing?" He said, "It's good for your liver." Yeah. Well, that's the end of that guy coming on this show. And then he proceeded to peel leaves off of this thing, wash them individually, dry them and stack them on a fucking plate. And most of the fucking cabbage got eaten. What? Well, we did use some cabbage to draw dicks on. That's true. And then I also used some cabbage. I was feeling really hot, so I used some cabbage on my cleavage to cool me down. It's supposed to be if you use red cabbage when you have swelling after you get birthed and put it on your vagina. And it's supposed to... No, you put it on your knuckle when you're breastfeeding. That's why it is. Cabbage has to have some uses other than just eating leaves from a kitchen and a party. I mean, I know that you can make cool things out of cabbage. I remember seeing it, and I was confused. I was like, "Is this just part of the beer drinking ritual that you guys have cabbage?" No. No. It never has been. No. It never has been anywhere. I thought it was a joke that I had missed. Well, the joke that I didn't miss was, at the end of the night... It's inviting John Harvey to a party. At the end of the night, I kicked everybody out of the fucking house because I was tired and grumpy, and it was my birthday and I was sad. So I kicked everybody out. You pulled up Bruce Wayne. Oh, man, it was amazing. And I stumbled into my bedroom, turn on the light, and in my bed, there's the remaining head of the cabbage, which is like half its diameter now, and it's got a wig on it. And there's eyes and lips drawn on it. What did you do to the cabbage? Nothing. Even with that in my bed, I slept alone. Just perpetuating my sadness. I'm John Rubio, and with me today is Grant Davis. Hello. How are you doing, Grant? I'm doing well. Good. Any cabbage stories that you have to bring to the table? Whatever happened at that party for me stays at that party. Except for the pictures that I have. Shit. Yeah. We also have with us. There's a cabbage cleavage Kelly. That is not a good nickname ever. It's not a sexies, you might think. Yeah. And it's day just slossed. Snatch. Kelly. Gross. And in the fourth term, Mike is out today. He sent me a text earlier saying, "I can't make it. So we got this guy." TJ Swanson. Yeah. TJ. You're back. I missed you guys. I missed you too, TJ. It's been a while. I don't miss TJ. I see him every day. Every single day. Fucking day. Why do you guys see each other? Because I brew beer at the place that we both work. Cool. You couldn't just say you work together? No. Okay. I take every opportunity I can to mention that. Yeah. This is the only way he feels valid. Today we're doing a show with five random beers. And two of them got sent to us by Steve Gonzales from Stone, you know, avid listener and Stonebury worker, and the other two from Joe Money, who felt like he should make it up to us and he sent us a bunch of shitty, outdated beers. Thanks. Thanks, guys. Yeah, no shit. It's going to be fucking cool. And a fifth beer that I just threw on the table. Yeah. Sweet. But before we get to that, I want to get to a couple of emails. The first one says, "Hi, beerists. I just got through listening to your last show and loved the fact that you guys gave your quintessential list for triples. It would be great to hear some of your top three beers for brewery styles, like top three wheat beers, goosas, sizans, brownails, IPAs, et cetera. It doesn't have to be a dedicated show just every once in a while, and it doesn't have to be the best triple I've ever had, but really, the standards that you guys compare other beers against." I know there's a lot of listeners that know this already, but for a beginner like myself, it would be very, very helpful. Love the show, Andrew from Jersey. Hey, Andrew from Jersey. Yo. I like that idea. Yeah, I did too. It's pretty good, especially if it's a dedicated style show. Or if we just want to bring it up every so often when we have an example of a style that's pretty good, we could say, "Well, the other ones that we really like or that we compare them to are X, Y, and Z." Sure. Good idea. Except I can't remember any beers I've ever had ever. That's a good point. Thanks, Andrew. The second email says, "Greetings, beerists. I've been an average listener for the past few months. I discovered your podcast right after your 50th favorites episode came out and I've been gradually catching up ever since. I have to thank you not only for enlightening me about many of the varieties of craft beer, but also improving my inventory of taste descriptors and helping me learn how to identify them. Now, I'm still not very good at picking out flavors more specific than, say, citrus or earthy unless they're really pronounced. I actually got my start in craft beer appreciation from nothing more than a build your own six-pack at the hivies. Hivies? Is that a thing? I think that's a slur for Jewish people near my university. Hey, imagine that. A college student would rather reach for a boulevard than a bud life. That was me too. I wasn't even a beer person at first, but something about trying new beers, albeit ones like Heineken or the Sekis, really appealed to me. As I'm in a soda, my first exposure to true craft beer was surly and new glare is followed soon by bells and great lakes. Not too long after beginning to follow your podcast, I started trading for some beers inaccessible to me, including dogfish head and three floyds. Fucking cool. I can't start much of a collection of a seller yet, but I hope to start as soon as I'm able to. Finally, one question. Why no Bach episode yet? Alex Bakken. Bakken? What's a Bach episode? Fuck you, Alex. That's a really nice letter. Fuck you though. So real quick, funny story. At work the other day, one of my employees comes up to me and he's holding this little taster glass. He had just tried a beer and he looks me dead in the eyes and he goes, why does this beer taste like hot dogs? And I started laughing and he's like, what? I was like, no, that's a valid taste descriptor. Yeah, yeah. It's probably because it's smoked. He's like, okay. I'm going to continue laughing, thinking only of Grant. Yeah, of course. Yeah, because early on, Grant thought every beer he had in his mouth tasted like hot dogs. Yeah. Like a variety of meats. Okay, true. Sausages, bratwurst, hot dogs. But to answer Alex's questions, we haven't done a Bach episode because we haven't gotten to that yet. We're probably going to get to style shows again pretty soon. We've not done one in a while because we've just received so many beers from our listeners and from breweries lately. And you don't have the glorious touch of a woman to help you stay organized? That's a good point. I tried. I appreciate it. Thanks, Alex. If you guys want to send us an email, send it to info@thebeirs.com. If it's a good question, we'll read it and discuss it on the show. Yeah. Yeah, we really appreciate all the emails we get. A couple of iTunes shoutouts to give out one from Aunt Kotigno calls us fantastical and says, "This is the best beer podcast period." Thanks, aunt. Jeffrey, J-A-E-F-F-R-E-Y, is it Joffrey or Joffrey? Joffrey. Joffrey says that we are the perfect balance of class and crass, elevating beer appreciation while bringing raunchy comedy to its knees. Thank you for that double entendre, Jeffrey. I really appreciate it. I do, too. And I especially appreciate that these guys went on to iTunes Music Store, did a search for the beers, rated us five stars and wrote a little review for us, which really helps out with the show. I mean, it gets far more people exposed to our show and gets us featured on the front iTunes page and all that other stuff. I mean, we're a free podcast that people listen to and it's actually a really easy way to help us that we really appreciate and helps get us a lot of exposure. Just good iTunes, give us five stars, even log in and write a nice little message for us. We'll read it here. Yeah, and if you do write that message, I can see your name and I'll thank you for that on the show. Yeah. And that's really cool. Thank you. We got three donations this week. Boom. Yeah, we're trying to get to the Great American Beer Festival and we're really just begging for donations to help us get there. Yeah. And on thebearest.com on the left hand side, there's a PayPal donate link. Click on it. Send us some money. Any amount really helps. We've gotten some donations for five bucks, 10 bucks, 20 bucks. We've gotten a lot more than that from some people, but really every little bit is super appreciated and helps out a lot. We got a donation from Patrick Adlam. Thank you so much, Patrick. Thanks, buddy. Alex Bakken, who sent us that email, said this some money. Thank you. Gregory Ramirez, who you've probably heard his name a few times on this show. This guy has donated several times and he's so far the biggest, most generous tonator that we've seen. It's amazing. So sponsored by Joe Money and CFS all of that. That doesn't work. Gregory is awesome. Thank you so much for all of your help. So these guys to JBF come hang out with us there. Oh, yeah. That'll be so much fun. Oh, man. This email the other day saying that they are taking our brew pub out of the Southwest regional section and actually putting us into what they call a brew pub pavilion where they actually selected just a handful of brew pubs from across the country to go into this brew pub pavilion and kind of quote unquote represent brew pubs and the impact that they have on the craft beer community. So we get kind of a little cool feature. Bad ass. JBF. That's really cool. It's really exciting. We're getting thrown in the spotlight at the biggest show. Oh, man. That's awesome. Congratulations. Thank you. That's awesome. We're excited. Do you want to say what brew pub that is? Yeah. Namaste brewing at the Whippin. Nice. Yeah. That is super fucking exciting. I've had some of the beers here and they're pretty fucking good. Thank you. They are amazing. Yeah. Oh, God. Grad this has never been there. Wait, whatever. I totally work for the brewery too. Yes, you do. You're the flavor analyst. Flavor analyst. Do you still have to keg some beers the other day? I hold the bag that goes the peaches. There you go. I don't know what that means. Let's get to our beers. I'm thirsty. Me too. The first beer that we're going to have is R&R coconut IPA from Stone Brewing Company in Escondido, California. This was sent to us by Steve Gonzalez. Thank you, Steve. This is 7.7% ABV, 90 IBUs and it's a limited brewed once beer available in bottles and on draft. It's a collaboration beer and it was brewed by Robert Masterson and Ryan Resshen, Rishan Resshen. I don't know. Paul Sangster and Guy Schobe of Rip Current Brewing in San Marcos, California and Mitch Steel of Stone Brewing Company. There's a lot of balls in there. Typically, there are. Yeah. I mean, it's Stone Brewery. They just full of balls. Full of them. And this beer was brewed with 280 pounds of coconut and an unusual blend of hot varieties, including a few from faraway lands or just brand spanking new and is guaranteed to taste like no IPA that's gone before, according to their write up. That's going to be interesting. If this tastes like an IPA that I've had before, can we send it back? No. No. I mean, you're going to pee it out and then send it back. Yeah. How do you separate your pee? You don't want to know. Her pee stratifies. Okay. So check this beer out in the light. It's a mostly clear golden color. Yeah. Really pretty. Yeah. Very very. Not a little bronze in it. And a touch of haze and it's probably just chill haze. Whispy head, but it seems to be lingering. Yeah. Oh, that smells pretty damn good. It smells awesome. It's sweet. Like it just smells sugary. Yeah. Yeah. It smells like coconut and pineapple. I'm not really smelling so much coconut in this. No, I get hop cones. Yeah. It's like a resiny dank sort of hop profile. I feel like I'm tricking my brain into smelling coconuts, honestly. I think I smell coconut. A touch of earth. Yeah. It reminds me of like a pineapple dump cake. Yeah. No, I don't get any coconut. I could totally think a pineapple side down cake with this thing for sure. Yeah. I would say some earth danky mossy sorts of hops with a little bit of pine and a little bit of pineapple. That's kind of what I'm getting. I'm really not getting any coconut. And I smell some booze also. Yeah. Booze and I'd say pineapple is definitely the most prevalent. It tastes like every other IPA I've ever had. It doesn't. No. Because I'm tasting it and it's a pretty bitter fucking beer. Whoa. It is. But whenever I'm like breathing out through my nose, I can almost taste the coconut and the sweetness in the back end of it. Like, yeah, it's funny. It's like I get that bitter wash on my tongue, but I also get this burst of sweetness floating over top of it. Exactly. There's definitely a prevalent outside sweetness to it. I get that sweetness. Like, it's a really interesting, different from just the normal caramel-y that this kind of beer or this big, sweet sort of IPA usually makes me taste. And maybe that's where the coconut is, but I'm not overtly tasting coconut. You don't smell it now that you've taken this? I seem to smell it more, but I don't really taste it necessarily. I get a sweetness, but I don't think it's coconut, except for that I do seem to smell it even more now. I kind of get the outside of the coconut, but that's just kind of earthy. Right. I've had very few coconut beers that ever, I was like, oh my gosh, that's awesome. That's just so much coconut flavor. I was telling you today, I had another IPA with coconut in it earlier today. And you can definitely tell coconut in this way more than the other one. Really? Like, way different. Coconut is very difficult to actually get the flavor from, you're better off getting it from coconut oil or something. Right. I don't know if I'm more sensitive to it, but I can totally taste it. Probably because I can't taste it at all, honestly. I taste a lot of really resiny, big, bitter, very, very bitter hops. You know, there's a lot of, like the aroma, a lot of pine, a lot of dank, almost sticky hop, oily things going on. And a lot of sweetness. I mean, there's a pretty good amount of sweetness, but it's not overbearing to me, but I don't get any coconut. I'd say the bitterness is a little bit more overbearing, if anything. The bitterness is way more overbearing than the sweetest. I mean, yeah, I think the sweetness is there. I get it a lot more in the breathing out, like TJ was mentioning, but I wish that it was offsetting this bitterness a little bit more. The bitterness goes away to me. It hits you really early in the front and the middle of your tongue, and it kind of washes down. And then after that, maybe it's kind of numbing my tongue or something, but it just kind of leaves and I don't really get it as much. I think you're right about that because it's not really lingering as much as that initial flavor makes me think it's going to. It's still there, but it's not as oppressive and hard to deal with. I like that coconut's showing up more in craft beers. I had a coconut milk stout, but not too long ago that was awesome. Nice. I like that it's just like starting to become a little more prevalent. I do too. There are a lot of beers also that express coconut that don't have coconut in it because they're better-lage. I get a lot of coconut flavor in something like Breton County Stout, and this has no coconut in it at all. Something like this, I feel almost like it needs a little bit more of that coconut flavor. I definitely would agree that for whatever little whiffs I was getting, the write-up and the name and the label and everything really hype it up as being a coconut beer, and I don't see it at all. Right. I mean, it's not. If you're going to say you claim you're a coconut beer, you should really have a lot of coconut flavor to it. Definitely. The bottle design looks very similar to the bottle design of Dayman, which was a coffee IPA, and that was just gorgeous amounts of coffee. Yeah, that one was huge. Oh, good. Delicious, delicious, delicious beer. So I was thinking that this was going to be the coconut version of that, but it's obviously not. I mean, this is more just a very big, aggressive IPA, which is quite frankly pretty delicious. I really like this beer, but it's missing that coconut part for me. See, I just made a beer that had coconut in it. I toasted half of mine. In fact, I kind of burnt half of the coconut and I tried to toast it, and I feel that's probably the only reason I got a little bit of coconut flavor in my batch of beer, because the other stuff was just kind of wasted. I don't think that did anything, but just the charred flavor ended up lingering. I think that toasted coconut is the only way to go if you're going to brew beer using coconut. What about coconut oil? Coconut oils are going to really kill any kind of head retention that you're going to get in your beer, any kind of oils like that are going to completely take that away. If that's not something that you're really too concerned with, I heard that could be a problem with coconut milk as well. I've never brewed with coconut milk. I've got a friend of mine who actually has brewed with coconut waters and coconut milks in a porter that he's done and really got some good results from it, but toasted coconut always the way to go, because it just gets rid of a lot of those oils and it brings out that coconut flavor like no other. That being said, I did like that beer a lot and I don't think that it was forward enough on the coconut. I completely agree. Does this taste like no other IPA that's gone before? I mean, it tastes like some of their other IPAs. But that's not a bad thing. Like I said, I really love Stone's IPA as I really dig this beer quite a lot. I don't think it's a bad beer. No, I don't either. And if they sold me this beer and it didn't have the word coconut next to IPA, I'd be like fuck yeah, because it doesn't really make a difference that the word's there because I don't really taste it. I like the big tropical fruitiness of it though. They did hit that on the money in the description of the beer. It's completely tropical fruit forward. Oh, yeah, yeah. And the tropicality though to me is coming from a pineapple-y hop profile, you know? In addition with all those dank and mossy hops, I was hoping some of that tropicality came from the coconut. I was really looking forward to something that was more like a piñaculada, you know? Something that had pineapple and coconut flavors and did that sort of thing. But oh well, it was disappointing in that aspect of it, but not disappointing as a beer that's good. Agreed. Now, I am looking forward to this next beer. Cool. This last beer, like I said, R&R coconut IPA from Stone. This next beer is a brand new one from New Galeris in Wisconsin. And this is their strawberry rhubarb. Just came out. Like both of these beers just came out a couple of weeks ago in stores. So they're pretty fucking new. And this strawberry rhubarb is only available in Wisconsin, Stone has a much wider distribution. I'm not really sure of what the story is behind it, why they decided to start brewing this one, but I'm going to read the description. You could smell that. I'm going to cross the room. It's crazy. The description says, "teased from the loam by the kiss of the sun, mom's strawberry rhubarb delights are happy memories of childhood." The Ploma Master Brewer Dan employed juicy sweet strawberries to tame the barbaric wild tart fermentation of rhubarb. Escape from the far corners of neighboring yards, local rhubarb was incorporated into the wild sour fermentation to create this drinkable dream. Bright sa- ah, it's flavonos. Oh, I'm going to read the last line, which says, "Toast chilled cold to bright skies, fireflies, bare feet, and rhubarb pies." They're such poets. Or hobbits. I mean, one of the other. That's Grant's area. Oh, yeah. Flour the rings. Yeah. So Grant's a hobbit. I don't know. They're out. It's a really murky, reddish, brown, buttery copper. It looks like what you would expect strawberry juice to look like. Yeah. I mean, it's like maroonie. Burnt rust. It smells like jam. Oh, man. It smells like buttery, jammy, toasty, not buttery in a diast, it'll kind of weigh. But buttery is in the crust of a strawberry rhubarb pie. Yeah. Like a flaky, flaky crust. This does smell like some toast with some jam on it right now. I'm pumped. Yeah. I'm excited for this. And it's huge with the strawberries. It's mainly strawberries that I'm smelling, but there's a slight acidity to that smell that's making me think of rhubarb. I could smell it from across the room. Yeah. Awesome. And it's distinctly pie filling-like. I mean, with the cinnamon in there, and maybe some of those other mulling spices in there in the nose. Yeah. This is so beautiful. Wow. That's awesome. Did you taste it already? It's so good. I could not taste it. It's delicious. Yep. I could not get this in Texas. Oh my God. I just tasted that. And it tastes either like strawberry rhubarb pie, or like a strawberry fruit roll-up. I was about to say fruit roll-up or strawberry gushers. Oh, yeah. No shit. Isn't that juice in those? Yeah. Or like fruit leather. I mean, it's a little bit more natural than that, right? It is. It is. That other sounds better. Yeah, it does. But there's something about that gummy flavor. That pectiny sort of thing. Yeah. Like jam, like TJ was saying. Nobody does fruit beers like new glare. It's like it's awesome. It's really badass. And usually I'm kind of picky about these because I don't necessarily care for raspberry or black barrier or some of their other cherry stuff. But I love strawberry and I love rhubarb and this is so good. And this is exactly that. I want to pour this over ice cream, stuff some graham crackers in it too and just eat the whole thing. I think that's what Dan had in mind because apparently during a festival in Eugleris, they didn't have enough rhubarb from Wisconsin. So they asked local gardeners for help and people brought rhubarb to this festival. And in the new glares brewing tent, they had a little rhubarb grinding station. Oh, nice. Grinding up rhubarb. But if you brought five pounds of rhubarb, you got a free beer. Oh, that's awesome. That's great. I like that it's got a really great tartness on the end too. Yeah, it really does. It's funny because this to me doesn't come off as sweet as some of their other fruit beers like the Wisconsin Belgian red or the raspberry tart or even the serendipity. It's not as sweet as those beers. And I think maybe it's because this is just more tart to balance that sweet out. I don't know that it has less sugars than those, but I'm perceiving less than that. I would drink two full bombers of this by myself in a night. Oh my God. Like in a city. I don't think I could. I honestly feel like on the right night, I could probably sit down and easily drink one of them by myself. I feel like I need to take an antacid after drinking this little bit right here. Well, I mean. If this is anything like their other fruit beers, those are usually about 4%. Yeah. This one's about 4%. I've had a wicked sweet tooth lately though. One that won't quit. A beer like this has just been hitting the spot right now. Absolutely. And it's not super fucking sweet. I mean, this has a lot in common with something like a Flanders red style beer, which is equally sweet and tart. There's something else too. I don't want to say savory. I don't really want to say umami, but there's this earthy, rustic balance. Yeah. Between the sweet and the tart. I really like the carbonation level right on the end. It gives us crispness at the end to round up the ethylene sweetness just rolling over my tongue. I was afraid that that coconut IPA was going to blow our palettes for the rest of these beers, but this is coming in bright and clear. You know, this is just cutting right through any bitterness that lingered on my tongue. My mouth feels completely refreshed from the last beer. This is badass. I'd be curious how this could hold up against any of these big beers we're having. It could come through and still plow over our tongue. That'd be interesting. I'm thinking of spring salad with a lemon finogarette, some kind of bitter microgreens or a rugula. You need some nuts on there, maybe some cheese that's not going to be too happy, but maybe a little earthy. Just a little good. Like a nice blue, I think. I think like a really mild blue, mild blue. Yeah. A mild blue orgo cheese. I mean, I think both of those would work out fine. Some herbs. A salad would be perfect with this and I like summer salad. Oh, for sure. And I'm a really big fan of like a mild blue with fruit, tart fruits like this. Cherry, strawberries, figs, stuff like that. And this with just a real nice crumbly light blue and like just on a crestini would make me super happy right now. Oh, yeah. Or even some fucking cheesecake. Oh, yeah. Like this one, the cheesecake was like, oh God, like that mascarpone cheesecake. I've had that before. Like the goat cheesecake that I made from Wendy Hill goat cheese. Mm-hmm. That was good. I made a cheesecake that was made from goat cheese that our head brewer had made, that he'd gotten from milk from goats from one of our assistant brewers. Oh, meat. Yeah. It was awesome. Circle of life. Oh, yeah. And we had like some bourbon-soaked strawberries on top of it. It was great. Nice. This is one of those things I really miss about having a stage on is that she always brings up food pairing since it's so great. I know. Although it gets me really hungry during the show. Yeah. Well, you know, during the break, we can go downstairs and eat some cheese. Okay. I'm going to put some vanilla cheese for my party. I want a burger? No, I don't have any water burger downstairs. But I do have cheese. It's water burger cheese. I'm actually going to let this beer sit because I want to take this downstairs and dump some vanilla ice cream into it. I want to try it with cheese first and then I want to put some vanilla ice cream into it. I really want to see what that's like. I just wanted to warm up and be able to revisit it and also revisit it after some of our other beers. Oh, absolutely. I would like to see this beer with something creamy for sure. I just want another bottle. Yeah. I did too. Mike's got like five of them. Damn, Mike. Yeah, he was sort of bringing the one today. And I think that's probably why I skipped out. He's like, this is all mine. He's just jumping it all over his body and rubbing it right now. It's making me really want to open that serendipity I have in my house. Oh, dude, serendipity's really good too. I'm a big cherry fan. I know where I'm going later. Well, that was Nuglera strawberry rhubarb and the next beer is Monks in Discretion by Sound Brewery. This is a Belgian specialty ale and it's from Polsbo. What does that say? I don't know. Polsbo Washington. I don't know if that's the right way to say that. This sounds like a Star Wars alien. It's Polsbo. Polsbo? Okay. And this is 10% ABV and it's got a rotating availability and it's available in bottles and on draft. And I'm going to read the description here. Dry hopped and fermented with an aromatic Belgian yeast strain, Monks in Discretion has an intense tropical hoppy aroma and flavor with balanced bitterness and is scarily drinkable for such a strong beer. And this one was one of the ones that was sent to us by Joe Money. Joe Money. Man, this thing has the weirdest nose. Wait, wait, let's talk about what it looks like. Very, very clear golden. Yeah. What's behind? I actually kind of surprised that it's so clear. I know. Me too. I was expecting an unfiltered rustic look to that. Yeah. That's like just see through. That's like glass. Yeah. And this has got the craziest nose. Oh, that is interesting. Whoa. It's like armpits. Is this oxidated? No, no, it's not oxidized. I think what it is is it's a super aromatic Belgian yeast that they're using. Yeah. And a lot of hops also. Exactly. It's a weird clash between the hops and the yeast, I think. I actually like the way this smells. It's like grapefruit and seriously like armpit musk. I mean, maybe a little bit of that, but. Oh, pithy. I get some mushroomy notes and cedar. I get cedar, dude. And alcohol. I was going to say booze and Belgian. That's all I can smell right now. Well, there's some honey there too. Yeah. And there's something. There's some honey suckle too. Yeah. Yeah. I definitely get honey. And there's something that's distinctly fruity, and I'm not sure exactly what fruit I'm smelling. Guava. Something like that, right? Like a stinky tropical fruit, but only faintly. Yeah. Or maybe papaya or some kind of melon or something like that. Well, that's a stinky tropical fruit. Yeah. Passion fruit? Yeah. I'm still trying to nail it. Somewhere in there lives this nose, right? This aroma. There is something stinky in this. Zam, I'm not picking up any stink. I'm like, my nose is 100% just drowned with Belgian spice. Well, there's also like a bubble gummy quality to it as well. What the fuck is that pink bubble gum that you get? Double bubble. Double bubble. Yeah. Exactly. It's like double bubble. It's that one that everyone gets that Halloween and no one wants it. Exactly. I don't love that shit though. What do you fucking do? It really does smell like a big ass wata double bubble. Yeah. That white powder that you always get on your damn hands after eating it. Yes. It's giving me like an immediate headache. Really? Yeah. I'm feeling that too. I like the way this smells quite a bit actually. I think my nose is getting drunk. They're kidding. Go home, nose. You're drunk. Whoa. I just tasted this. That's like alcoholic double bubble. Mmm. Yeah. It is so much bubble gum and booze. The hops, the way the hops come in the thin is really interesting. So thin. Bubble gum and booze would be a really good name for a band. Shit. This is very bubble gummy. That's a perfect description. Usain is thin? Yeah. I don't want to call it aqueous because it's not, but it has a really, really thin mouth feel. But man, there's a ton of heat in this beer. Heat and hoppy and Belgian. Like the flavors that are there are turned up to like 10. You mean 11? No, not 11, but I've had 11 beers. This is turned way up, but yeah, the body is very light to medium. It's kind of weird. It's light, but it's also kind of mucousy. Yeah. It's like this. It's a little slick. This thin jelly. No, not slick. It's like the booze and the Belgian spice of it almost drowned out the hot profile. Or the, the hot profile just kind of gets lost in the spice somewhere. I think you're right. It pushes it way into the background and I get just a hint of it toward the end. But I know it's there just because of that bubble gum quality that I get, which usually for me, I notice in a phenolic estuary yeast profile along with hops added to it. So like an imperial wizen or something that's got a lot of wheat and like a half a vison yeast or a Belgian yeast that they hop the shit out of, I'll get that bubble gummy thing. Right. Just from the description of it though, I really expected a lot more hot presents, but I feel like it almost can't hold up to the booze. I can't handle this beer, honestly. Really? It's like rubbing alcohol. I mean, there's flavor mixed in with the rubbing alcohol, but it's, well, it's. I can't even imagine this aging very well either. It's really spicy. It almost reminds me of lupulus from independence. They're triple. Yes. It almost reminds me a lot of that. And I wasn't a huge fan of that beer either because it was overly spicy in my opinion. Yeah. And the stage brings up a good point. I don't see this aging very well, but I'm not disliking it so much as I think it should be colder outside when we drink this because of the amount of heat on here, the amount of booze because it's quite a lot. I mean, the flavors that I'm getting are nice. I like the flavors quite a bit. I like that bubble gummy, spicy, Belgian-y sort of thing going on with those hops at the end, but there's a fuck ton of booze in this. Those aren't really cold-weather drinking flavors. That's a good point. I just kind of don't want to drink this again. Okay. I kind of don't want to drink it right now. This beer is almost like Mexican candy, you know, like, like spicy and sweet. It takes a certain palate to enjoy something like this for sure. It all tastes terrible. Maybe that's why I'm enjoying that. Well, maybe that's why I'm half enjoying it. We'll just, we'll just stick a candy-cated tamale and call it some candy. I mean, that's how candy works in Mexico. I'm getting a little soapiness. It does have an almost, and that's why I don't like about these overly-spice Belgian beers is they almost do have a chemically note to them because of such a spicy prevalence in there, you know. Absolutely. This is warming up. I've been trying to warm it up a little bit in my hands. I'm getting a little bit more of the flavor, but the booze is also amplifying. Doesn't taste that boozy to me, but I can feel it burning my mouth. I feel my nose all bunched up. Yeah. I would like to point out that this strawberry rhubarb is so good still because I'm back to that. I'm not going to touch mine until we go downstairs. Yeah, I instantly drank this monk's indiscretion and had to pee. Just immediately. How, like, alcoholic, it feels to me. It's just liquid plumbered all the way down to your erythron. Oh my gosh. I pee right now. On that note where you're talking about you're wondering how this strawberry rhubarb would hold up against some of these other beers, mm-hmm. I took another sip of the strawberry rhubarb and it 100% cut out all of the other beers. Yeah, it washes it. Like, it's gone. It's amazing. It's like mouth bleach that just like, well, cleans everything right now. That's awesome. Every morning when I wake up with a hangover, just take a sip of this and just washes everything. All my memories of shame. Ah, man. I'm still grating. Mouth bleach would be great for when I was in jail. Yeah. That wasn't in jail. Okay, I was in jail when I was 17, but that's a whole other story. It wasn't for that long. Oh, God. Let's just cut it. Shut it down. Okay, we got to take a break. We should take a break. Oh my God. But whenever we woothed out. Hey. Hey, spoiler. That's after the break. You're fucking ruining everything. Dude, TJ, TJ is jumping the gun all night. TJ, you suck a bitch. I didn't know this was Saturday Night Live. I'm sorry. So TJ, I'm Lorne Michaels and that's the worst Lorne Michaels. It's Target. It worked out because you said who you were. Yeah. Who's Lorne Michaels? Okay. I am Lorne Michaels. That sounds like fucking Carl Sagan. Let's take a break. I've been in this town so long, I'm back in the city, I've been taking for a while. I've been in this town so long, I'm back in the city, I've been taking for a while. So if you're going to put ice cream in that nougalleris, don't use freezer burnt ice cream from forever. That wasn't very good. You're going to have a bad time. I know. It would have been great if it wasn't freezer burnt, but it was. It's funny because I remember asking you, "Hey, how is it?" And I never remember you telling me. I usually just seared off into a distance and it would tear your falp in my eye. Yeah. On the flip side of that though, the mild blue cheese was just as delicious as I hoped it would be with it. Oh yeah. It was really good. The cheese was just delicious. Delicious town population, you bro. Yeah. It just broke me. Don't bro me if you don't know me. God, can you call it sick tomorrow? Let's move on to our next beer, which is bottleworks12xii, and that's from the brewery in Placencia, California, 8% ABV, and it's a limited release available in bottles and in draft. And this was sent to us by Joe Money, and I'm going to read the description here. Bottleworks12 was created in conjunction with the Seattle-based bottle shop for their 12th anniversary. Using our Berliner culture, we created an imperial sour wheat beer and then added raspberries. That sounds awesome. Imperial Whitbeer 8% ABV sourmashed one to two days and then fermented with a blend of Berliner vice culture and Belgian Whitbeer yeast. Beer is barrel fermented in large wine barrels. Raspberries are added to the beer toward the end of the fermentation directly to the barrel and aged on the raspberries for a minimum of one month. The Berliner culture contains souring bacteria and the raspberries will add acidity to the beer, brewed to commemorate bottleworks12th anniversary. Bottleworks is this cool little shop in Seattle that the last time I was in Seattle, the day before I was leaving and I went in there and adult and adult candy store just bought all of the things and then realized my friend's brother was nice enough to give us a ride out there, but he wanted us to take the bus back. I was like, hey, do you, can I, well, these are going to go in your car? Yeah. Yeah. Because you know me, I go crazy and I buy a lot of beer. No, I've seen you in the wild. It's a sight. I know. It's fucking terrifying. This beer is straw hay color and it's very, very hazy. Orange highlights. I wonder if it says it's barrel fermented. I wonder if it's like 100% barrel fermented. I wonder if they just put it straight in the barrels or if they fermented in stainless first and then I mean, it says barrel fermented. Yeah. It says barrel fermented in the large red wine barrel. So that's awesome. So this is also from beer advocates. I have no idea where that chunk of information actually came from. Right. There's pretty much no head on it, but if you move it around, there is carbonation. There's quite a bit of carbonation actually. It's got a little bit of just a bit. It's got some floaties in it a little bit. That smells so good. It really does. Oh my gosh. Really? Oh my god, it smells like raspberry farts, but in a good way. It does have kind of a sulphur-yness to it almost, but like it's got that very distinct wit beer funk. Ooh. Church incense. A little bit. Yeah. You touch, touch, touch. Around the edges. I'm getting sour raspberries, a lot of lactic tartness in the nose. Getting green leaves. Yeah, right. Like, like, crunching up some fresh leaves here. Well, even just like raspberries and their leaves that are attached to them. Man, I get like fart. And then I get another fart. Old people and... Old people fart? Death. This smells delicious to me. Oh. It does have a very wit beer character in the nose. The flavor is phenomenal. Wow. Man, that is awesome. That is bright. Tons of lactic tartness in the beginning. Ooh. That is a slow burn. I know. It's like a pixie stick. It's just like... Yes. It's a sugary flavor blast. Mmm. That's awesome. We do a beer. Our Imperial Berliner used to be about the 8% range like this. We've kind of scaled it down a little bit. But the whole wit beer yeast is a whole 'nother turn on it. I like that a lot. That's really interesting. We use a Cezanne yeast for ours. But this is... Who's we? Namaste. At the brewing company. It's... Plugs. Plugs. I love this wit beer taste to it. Like, that's awesome. It tastes like slightly fermented oranges. It does. Absolutely. Little tiny bit of spice. I get a bunch of raspberry and apricot. Yes. I do get that wine, the red wine barrels. And it's really interesting. I mean, all of those things add bits of complexity that I wasn't expecting in this beer. I read only part of the description when I read this. I read the thing about the Berlinerweis thing and I read the wit and I read the Imperialized and sour. But that's pretty much it and to find out that it's also been fermented in wine barrels, that adds a whole other dimension to this that I'm enjoying the hell out of. Yeah, on the actual bottle it says, "Imperial sour with ale brewed with spices and aged and red wine barrels with raspberries." Yeah. And this is a 2013 edition. I will be looking for this beer. I will be trying to find somebody to get this beer from again because this is really, really good. I agree with that. And I love how sour this is. It's like drinking a raspberry Berlinerweis, really. But with a fucked on more flavor and tartness, yeah, there's a really interesting wine characteristic to it. There's a little bit of wood there. There's a lot of spice there. And I assume that's from the Whitbeer strain or the Whit yeast. It's almost like the best mimosa ever. It's so... That's a good point. It's so orangy, but it's got like a spiciness to it. This is great. Probably one of the best beers I've had from the brewery. Yeah. And I've had a lot of really good beers from the brewery and a lot of really bad ones, or just ones that I didn't like personally. It seems to me that the bad ones always stand out way more above the really good ones from them, but this is a standout good one, definitely. Well, the brewery definitely knows how to do sour and/or tart beers. Those have always been the best ones that I've had from them. I think this is certainly tart, but it's also, yeah, there's a sourness and sort of this acrid quality that I don't know, I find it a little bit off-putting, really. Is it a little bit too much for you? It is. A little bit too aggressive. And with the nose that I, even after drinking, I still find to be sulphury farty, gross. Let me help you out with that. My glasses are... I'm not loving it as much as y'all. I don't mind a little bit of sulfuric quality in a sour beer. I'm really kind of used to that from goozers and stuff like that. It doesn't feel like it's out of place. In fact, this is almost like a lambic, almost, but not quite. It doesn't have the earthy kind of wild yeast that I think you would get from a lambic. Right. There's just this stale mustiness to it as well that I'm just wishing that maybe there is perhaps a little bit more of the sweetness of the raspberries to compliment it because it just seems like a big sour bomb. I feel like the raspberries are definitely a compliment in this thing, not so much like they're in there, but I don't feel like it was supposed to be the star of it. I feel like it was most definitely to compliment the other flavors that are already there from the yeast strain. Okay. That's another seasoning. Exactly, exactly. I mean, it's kind of like whenever you add a touch of salt to chocolate, that same kind of thing. Just that little bit of twinge that you needed to kind of round out the flavors. I think that's what the raspberry did for this. I wish there was more roundness. I know. I know what you mean. Honestly, I can sit here and say this beer tastes delicious. It's awesome, but I totally know what you mean by the Farti sulfuric aroma to it. Just like what we were talking about on the break that lemongrass says on from Maui was almost the same way. The smell was so off-putting that it took away from what the beer could have really been flavor-wise because I couldn't get past the smell to actually taste it. So I could see where if this smells like a big old fart tea, it's not gonna be as cool to you. You know what I mean? Right. We're like beer sluts right now. There's nothing bitter between glasses. This is really great. I mean, I guess for the three of us that are really enjoying it, you can see that where this thing will start ranking throughout the night because we're like scouring the table to try and get a bigger pour of it. Yeah. I get really surprised by the kind of tannic quality that I pick up from it every now and then. It's not always apparent, but every now and then I'm like, "Oh, did I just drink some red wine? This is the way that the tannins kind of make your tongue contort." Yeah. And it's prickling the roof of my mouth. I mean, it feels like needles hitting the roof of my mouth a little bit, but I like that sort of shit. I've said a bunch of times before, I dump a lot of acids into stuff I eat. I eat, put a lot of lime juice, lemon juice, vinegar on most everything I eat. And this is hitting me just right. I love this. I love eating a bucket of sour cream just like the next person. But I think when you also just take and put a bunch of lime and lemon in the sour cream and mix it up and eat it, I think at that point it's getting close to buttermilk. The more I smell it, it almost smells like peaches. Yeah. It almost has a very peach smell to it, which I think Berliners almost have a natural peach. A lot of them will get that natural peach smell and that natural, almost peach flavor to them. I like that this kind of stuck around. DJ? Sir. I just had a sip of the strawberry rhubarb. Oh, don't do it. Mine's gone. I'm already fresh. I'm good to go again. The eraser. I feel great. I really like this bottle. Works 12. I think it's a fantastic beer. It is very aggressive on the sourness, but that's right exactly up my alley. Should we move on to the next one? Let's do it. Oh, man. Our last one, really. So this is going to be Stone Farking Wheaton Wood Stout. Woohoo. I know. And this was sent to us again by Steve Gonzalez from Stone Brewing Company in Escondido, California. It's 13% ABV, 65 IBUs, and it's a limited brewed once release, available in bottles and on draft. And this was brewed by Drew Curtis of Fark.com. Will Wheaton, home brewer, actor and professional geek. He was that kid from Stand By Me and Greg Cook of Stone Brewing Company. And I've been looking forward to trying this. And I'm going to read the description here from the most unlikely yet intensely imaginative trio. That is actor and uber geek champion. Will Wheaton, alternative news, website, Fark.com creator, Wood Curtis, Drew Curtis, and Stone CEO co-founder Greg Cook comes an imperial stout unlike any ever made. That's what they said about the coconut thing. Brood with rye, wheat malt and pecans and partially aged and bourbon whiskey barrels. This viscous yet silken brew erupts into blah, blah, blah, flavor notes. And join now or seller the celebration of nth degree passion and geekery applied most gracefully to the craft of brewing and collaboration. Drew Curtis, Will Wheaton and Greg Cook of Stone and Fark. That was a lot of fucking exposition that they had in there. It was. I got to say, I'm really excited to try this beer. Shout out to r/homebrewing on Reddit. Oh, fuck yeah, Reddit. We are. Fuck you, Reddit. I love that community. We'll see that. The r/homebrewing community over there on Reddit is awesome. Everybody's been really pumped about Will Wheaton being on the beer advocate cover and him just doing the whole home brewing thing in general. I've been really pumped to try this beer and was trying to contain my child like gittiness when I saw it on the list when I got here tonight. I know. I was like, oh my God, don't. Don't do it. I've been wanting to try this for a while too because yeah, I love Will Wheaton. He's a fucking cool geeky bastard. He is awesome. He's a badass guy. I'd like to give a shout out to Will Wheaton. Yeah. Will Wheaton. Thanks for listening to the podcast. Yeah. I hope we do you justice and review this honestly. Yes. Thank you, Will. Will Wheaton. Give me a call and tell me who you are. And Drew Curtis, you know, I used to go to fuck all the time before you dig and then run it. See, is that sad that I know what Fark is, but I don't know who Will Wheaton is? Very sad. And let's check this beer out. I'd like to clarify real quick. I don't actually think fuck Reddit. I love Reddit. I love Reddit. I'm on there all the time. Oh my God. This beer is so dark. Fuck Reddit only because I can't escape it. It's such a fucking time sink. It is. You know, you get on Reddit. Do you see this time sink that it's taking up right now? Seven hours. Yeah. Okay. Okay. Okay. We should check out Reddit right now. Shut up. This beer is very, very dark. Just barely a highlight around the edge when he holed it up to the light. Barely. I love getting on an imperial set that maroon ring at the top. Smells really good. So bourbony. Vanilla. It smells like every day of my life. Bourbon vanilla. There's some kind of pecan pie thing, a pecan pie though. Oh yeah. Specifically that sort of thing. Yeah. Normally quality to do it. Yeah. Pecans that have been soaked in bourbon. Yeah. I mean, caramel brown sugar, like a fucking bourbon pecan pie. And then made into candy. That smells amazing. I love the way this smells. There's a little bit of chocolate there. I want to stick my dick in it. If you drink this, you'll probably have a dick that you can stick in. Oh yes. This was made by Will Farking Wheaton. I still don't know who he is. Okay. So Star Trek. Don't know. Stand by me. This doesn't have a clue. She's like 12 and she's drunk all the time. It smells so good. It's awesome. I honestly wouldn't have thought that Will Farking Wheaton's first beer from production brewery would be so big and crazy and bold. Yeah. No shit. I was about to say, man, this is boozy. And then I look down at 13%. Okay. Yeah. I get that. It is bitter. It is boozy and bitter. I just tasted it also. That's a big 65 IBUs for sure. Oh yeah. It's very hoppy. Ooh. I feel that in my nose. Very chocolatey. Spicy. Yeah. Very cocoa. I got some pencil shavings up in my nose. Okay. It almost has like a Mexican chocolate thing going on like with the spicy chocolateiness of it, you know? Yeah. Yeah, absolutely. And there's a lot of dark unsweetened chocolate there also. Very cocoa powdery. It's rich. Almost like a dark roast coffee also. Ooh. That weird astringency that comes with the dark roast coffee with very little that coffee flavor. Mm hmm. It's fairly warm to the chest. It's very creamy. Yeah. It's just getting real. Yeah. I feel a second one growing on me. I just sprouted a second penis. That's where we are. I feel if I drank this whole bottle, my dick would not get hard at all. Yeah. Ever. Ever. Never. Never. It would straighten back into itself. Yeah. And then I'd spend like fucking 25 hours on Reddit. All R slash gone wild. All of it. Which you would call a normal Thursday. Yeah. Just on gone wild. Trying to resuscitate my dead dick. Clear. Clear. Clear. Clear. Try to straighten out a dead steak. Sorry. Let's get back to this beer. There's always something about beers that are like heavy on the chocolate and the bourbon always makes you think of brownie batter. Like super rich, you know? Yeah. But I wish that something like this is what chocolate rain or something like that would have tasted like. Yeah. Tastes on day. And then we're going to be eating some of those little bowls with shaved chocolate on the top. Yeah. And also creamy, which I wasn't going to say after all the dick jokes. Yeah. No, but you're right. It's got a creaminess to it. It's the body on this is actually pretty nice. It's creamy and vanilla. So it kind of reminds me of like a caramel latte, but not as, you know, obviously not as milky, but just. I just wish it wasn't so boozy. You know, for me, the place that makes me go, eh, I wish it wasn't this much of X is if it was less boozy, it would work better for me. If it was less bitter, it would work well for me. And one of those two things, if the other one was still there, it'd be fucking great. Right. If the it was less bitter, but still as boozy. Those two are just competing. Yeah. They're competing a little bit. Just a little bit. And that's fine because I'm still really enjoying what I'm drinking. But those are the places where I would be like, ah, here is the thing that's making me go. This isn't fucking incredible. It's really good. Well, some loves their bitters. They do. What's weird for me is the bitterness has gone away. I don't know if that's because it's just knocked my palate down and keeps on beating it. It's been replaced by another flavor that I'm still trying to give a name to. I know exactly the flavor that you're talking about. And that's Beyonce getting hit by Chris Brown. No, it's like Beyonce wouldn't be all the same song that they make the same song. No, it's the same music. Listen, when I said pencil shavings, that's kind of what I meant. But it's not quite pencil shavings. Maybe it's cedar. I know what you're saying. Yeah. There's a woody thing there that's not very well refined or steams. But it's really sharp. Yeah. Yeah. And it hits you bam, bam. Could it be the oaky notes? It could have spent maybe a little too much time in the barrel. And that's where you're getting that like super strong, astringent oakiness, I guess. Um, I found it really interesting where it's sweet and booze in the front, and then it's almost like hops in the back. Like there's almost like a defined line where it's like sweet, boozy. Stop right here. Hops. Hops right after that. You must be this hoppy to go further. Exactly. And right before that transition happens, there's a distinct licorice quality that that happens. Which I don't usually like. I don't usually like, I will say though, pour the wootsed out and the bottle works 12 at the same time and just kind of switch back and forth. Okay. Okay. I still have some of the bottle. Yeah. I'm sure there's a sex act we can relate this to. Yes. Right hand left hand. Yeah. Right. Exactly. How about just pour them together and mix them. We did Kentucky bourbon goos when we were in Chicago. Oh my god. I fucking forgot about that. How was that? KBS mixed with Cantillon ode goos. That sounds horrifying. If you do more KBS than goos, it was actually came out really well. Yeah, it's really nice. Oh, and then the impromptu say girls. He mixed me with a McKellar Spontaina Creek or something. Oh, yeah. Oh, yeah. Spontaina Creek. Yeah. That one or the Spontaina. The blueberry was the creek. Yeah. Yeah. How was that creek? Amazing. I don't remember because all I remember is mead over ice and that's like a drink that we have at my work. Okay. I've got a me killer Spontaina Creek in the fridge and I think that we'll do that in the next show. Or one of the next shows. I think we're going to be doing is paradox, but after that we'll do a Spontaina. The Spontaina Creek was awesome. Then they did. They also tapped double blueberry that day. The Spontaina is double blueberry and I actually like that a little better. Nice. Speaking of this, like we were talking about this 13% big stout. They had a stout. It was a collaboration and I wish I could remember the two breweries and did the Clabo for it. It was a three and a half percent stout. Low A. BV stout. Amazing. Unbelievable. If I could get that every day here, it would probably be my mainstay drink. It was just amazing. What roasty, awesome, three and a half percent. Nice. Great. That sounds fucking great. The spear gives good burps. It really does. The burps are like banana bourbon pudding or something. I guess awesome. Yeah. It really is so good. I think that might be all the other beers that are fucking mixing together in your belly. Ew. I told you you missed a woman's touch on the show. Who else can burp like that? I'm just amazed that you burped out an actual doily. That's amazing. You got to have something to put your beer on. This is a good beer. I am really glad that I got to try this. I didn't know if I was going to get to try it. I'd read a lot about it and seen the posts on Reddit and stuff like that. Once I read what it was going to be, I was a little curious. Big beers like this, these 13 percent barrel aged beers, they can go either way. I mean, they can be great or they can be really awful. And I'm really glad to see that this one went the great way. It's a great cocker, coach. Cook, cook, cook. Sorry. I don't know how to say it. Greg Cock, please. Might as well be Greg Cock. In your heart. I just really like that Greg Cock. Dammit. I knew it. Wait, you call them Greg Cock? No, no, no, no. Greg Cook. Greg Cook. I'm going to be flooded. I knew it. Hey, Greg Cock, I apologize for calling you Cooker earlier. I was going to say, I really like that Greg Cook put in his office. He's really known for us some brewery that Will Wheaton added his weedy touch that goes with his name and that Drew Curtis, a renowned alcoholic, really put his boozy touch. You know, there's a lot of fucking booze in this beer. I think we're all feeling it. And who's to blame? Actually, on the bottle, it says that Drew Curtis added the pecans as it's his touch. Really? And I was wondering what do pecans have to do with Farka, Drew Curtis? I couldn't figure it out. Maybe he's like me and the peaches. He wanted to do something. Maybe he just threw in some pecans. Maybe he lives here in Texas where there's a shit ton of pecans. Possibly. I don't know anything about Drew Curtis other than Farka. Mmm. When it gets to rankings, I haven't even thought about how to rank this. Yeah, this is, I thought this was going to be super easy to rank. And now that we've gotten to these last two, I'm just. I can go first if you want. Fuck. Sure. I bet I can guess Grant's order right now. Go ahead. That's not spoilers. Look at this. Seriously, you like to spoil things. Okay. I'm going to try. But I'm going to start with number five. Wait, you're starting the rankings? I thought I saw this. Okay, go ahead, Grant. I don't have to. No, go ahead. Go. It's your party, man. Go. I'm going to fight you. All right. Number five. Number five goes to monks indiscretion. This one couldn't handle it. I thought it was too boozy. It gave me a headache just smelling the stuff. It tasted like rubbing alcohol. I was not digging it. Number four, I actually gave to the bottle works, guys. I'm sorry. I also had to pour this one up. I thought it smelled like a fart-tasted sour grossness, and I didn't think that the balancing flavors that you guys were talking about were hitting my palate. So I was a little bit disappointed. Number three goes to the coconut IPA. This was a good IPA. Had nothing to do with coconut. Right. I mean, I guess it was a little on the nose for me. No one else really got it, so maybe I'm crazy. Number two goes to the stone-farken-wheatin-woot-stop-woot-woot. That's what I got to say about that. This was actually really good. I like the collaboration between everyone. I wish that you guys would make the same thing, but just make it less boozy. Number one goes to that strawberry rhubarb. This beer, seriously, strawberry gushers. All day. Mmm. That's all I got, man. Thank you guys very much. Thank you, Joe Money. Thank you, Steve Gonzalez. And thank you, Mr. Rubio, for providing us my favorite beer of the evening. The fastest rankings ever, aside from Oktoberfest. I'm an auctioneer, guys. Let's wait for that fastest rankings ever, because I'm going to go next, and I think I'm going to fucking go faster than that. Oh. Maybe. I don't know. My number five was Monks in Discretion, really liked it. I love that fucking double-bubble fucking bubblegum thing. I wish it was less boozy and more full-bodied. Number four are in our coconut IPA. Great IPA. Wish I could taste the coconut. I dug the hell out of the fact that it was very, very bitter, but it didn't linger in an oppressive way. Number three, stone-fucking-wheat-and-wooch-tout. Delicious. Wish it was less boozy, but I still really liked it. I loved the way it smelled like a pecan pie. I didn't really deliver that in the flavor. It gave me something very different, but still very pleasant. Less boo's or less hops would make it amazing for me. Number two, bottle works, 12 from the brewery. God damn, I love that beer. Gigantic Berliner vice with more spice than I'm used to in a Berliner vice. And the Raspberry Touch. Love that beer a lot. Number one, strawberry rhubarb, nugularis does it again. Holy shit. Every time they put a fruit beer out, it is better than the fucking last one. And this has been one of my favorites. My favorite, actually, now that I think about it, because as much as I love all their other beers, this one hits the right amount of tartness with that sweetness, and it's so good. Okay, I want to go next. Okay, I think I can be faster than both of you. Oh, fuck. No, wait. Don't just go. Blah, blah, too. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. Blah. It's the same as. Way better than that. Okay, go. Blah. Dual song. Two steps from over here. I will say, though, the things that you said about monks and discretion, I did not feel. Well, what did you feel about it? Okay, that took longer than I thought it was. Thank you, Anastasia. How about you, TJ? I might have the same rankings as both of you two. I wasn't paying enough attention. Talk it out. But I see a lot of scratched out fucking numbers. I'm telling you. Okay, so I'll start with five, and then we'll go on from there five. I think it was a notorious monks and discretion. Two spicy for me, spicy and booze was not a huge fan. Sure. Four was the coconut IPA, big IPA, no coconut, needs more, definitely. So the last three are almost interchangeable for me. I've actually scratched out my rankings on all of them multiple times, but I'm going to go three with the wheat and wootsed out. Awesome. Could have gone one on any other list, honestly. Two, bottle works. Same thing you were saying. The peach, the raspberry. I like the way the raspberry kind of rounded out the sour of everything, came together really, really well. And one, strawberry rhubarb, just because I couldn't stop drinking. It was the only beer that I literally kept in the glass all night from the time we poured it to the time we finished because I wanted to keep going back. It was really, really great. I said it earlier. I'll say it again. Nobody does fruit beers better than New Glaris. You're absolutely right. When that category hands down, I dare anybody to make a better one because they can't. Well, I think the only people that make better fruit beers are like Cantiana, some of the lamb-beak producers who fruit their lamb-beaks. But those aren't really fruit beers. Those are fruit lamb-ed. Yeah. I mean, sure. You guys just wait until fruit-loops. You know what? When Kellogg's gets in the beer game, y'all guys are going fucking down. Shut up dissenting opinion on men. I'm just embarrassed. I'm the Charlie Day of your episode. I'm the wild card. You're the Charlie Day of my wife. Everybody rank the same except for Mr. Grande. Wild card! Yeah, but number one and number five. Five are the same. Yep. The rhubarb is great. Monk's up? Really? There you go. I liked it. I liked it. They weren't very indiscretion-ed. Too indiscretionable. Wow. Indiscretionable. Wow. Way to reach. I will say all things aside, I'm super jealous of you guys. In Wisconsin. 'Cause you know, y'all get some really great beers from those guys. Well with that, and like Ayla Sylem, and... Why'd you have to remind me? Central waters. Oh man, I had their brewers cut there. Peruvian morning's awesome. Yeah. Peruvian morning was great. Fuck yeah. I think I also have... Did they also do that in Sanity or... I don't know. In Sanity is why you're a boxer. Oh, I'm lucky. Yeah. This is why you need me. This is why... No, this is why we shouldn't drink a 13% beer. At the end of a fucking list. Yeah, she has to name it. When I'm sad to... Porn stuff out. We had an imper... Imperial. [Laughter] This shit was Imperial. You know, if you just said we had an Imperial, I would just end the show right there. But... And that would be sad because I didn't get to thank all you guys for being here. Thank you, grads. Hey, thanks for having me. Of course. Like an obligation. [Laughter] I think I'm the obligation because you need someone to be, you know, a professor. Thank you. And to give you information. Thank you. You're all fucking stale at information. And to say, thank you. But... Phil formation. TJ. Are you being a professor over there? [Laughter] TJ, thank you for... Putting up with us? And also for not being Mike because that's a burden sometimes in there. Well, thank you guys for having me. It's always a pleasure to come see you guys. Anybody at JBF? Come hang out with you guys. I can't wait to see you guys there. Open these guys to JBF, donate, get some money this way, like... Do it, TJ. Come on. If anybody deserves to go to JBF and stuff like this... Listen, Reddit. Thank you. Thank you. Yeah. Send them there. I've been saying that if we do end up going to JBF, we're going to announce where we're going to be on our Facebook page as we figure out where we're going to be. So it's going to be like, uh, in 20 minutes we'll be at this bar and an hour we'll be at this bar, meet us here or whatever, and we're just going to update it as the days go on. Fuck yeah. Like us on Facebook. Hang out with us. Seriously, like us on Facebook if you're going to go to the Great American Beer Festival, and if we end up going, we will post where we're going to be. So you can come out and have beers with us, bullshit, you can grab my ass, it'll be great. I can grab your ass? Yeah. Fuck yeah. I'm going. Only grab my boobs with permission. Oh. Now, don't grab anastasia's boobs because they'll flip out and bite you in the face. Good thing to come on. I want to bite people in the face. You know, your face hunger is... It's a problem. Uncontrolled. But get us monies, guys. Yeah. I mean, don't go buying another dumb shirt on Threadless or going to see what the stupid deal is at Wootstow and spend a... Woot off? Woot off. Woot off. I said Woot seven. Is Woot off a part of this? Yeah. Don't go to... That's what the Woot is from this guy. I don't know how it works. The Woot's that come. Don't go there to get their deal. I think we've been doing money on us. Lost three to five potential sponsors. Thanks. Oh. Also, thank you for sponsoring us, Stone Bee. It is! Stone has never been a sponsor, but we do have to thank Steve Gonzalez and Joe Money for sending two beers a piece. Joe, you are so fucking... Thank you. So money. Steve, you are so good solace. You guys are great. I just have to say, Joe Money has the coolest fucking name, man. I know! We've talked about it. You need bad ads. He's got to be a jiggle-o, guys. It's bullshit. He has to be. It is not an equation. What if it's a woman? He's losing so much of his last name. Wait, are you saying he might be Joanna Money? No, why does Joe have to automatically be a man? Because it's Joe. How's it going to become Joe? Have you met most of them are J.O. and then they stopped before... Hey, progressive modern women! That you... Basically, the penis on the name. I am pretty sure Joe Money is a man. What about that? And he's a manly man who sent us some pretty fucking manly beers. Now he's a man. Thanks, man. A man, man, man. Yeah, now he's a man, man, my, my, my. Yeah. You're bringing that song back into my head. Now he has to be a man! A man, man, man! I know you're a man! Thank you. That's what I'm here for. Thank you, everybody, for listening. You guys have been awesome. Do the things, the emails at info@thebearers.com, facebook.com/thebearers. Also, keep getting us really shit-faced, because this is the kind of ending you get. Thanks a lot. I don't want to pay for beer anymore. Oh, God. T.J. I had an imperial! I had an imperial! More information on the Bearest's podcast, including show notes and pictures, visit thebearers.com. Email us your feedback, comments, questions, and suggestions at info@thebearers.com. Like us on Facebook at facebook.com/thebearers and follow us on Twitter at twitter.com/thebearers. I'm John Rubio. Thanks again for listening. [Music] [Music] [Music] [Music] [Music] [Music] [Music] [Music] (beep) [ Silence ]
