[music] Episode 72 of "The Bearest Podcast" recorded on August 8th, 2013, an Anastasia show. [music] Hey Rubio. What? How old are you now? Oh fuck you. [laughter] What? [laughter] You're an asshole. And now you're a week older. Today's my birthday. I'm 38 today. Yay! Thank you. Thank you. This is how I'm spending it in a fucking hot fucking room with all you pieces of shit. And all those shitty listeners, right? No, the listeners are great. Do you not like them? Yeah, but they're not in this room. Well, I guess none of us really listen to it. So yeah, you're right. It's like eight o'clock at night. Almost nine o'clock. And it's still 99 degrees outside. It's like 89 degrees in this room. It's like nine o'clock at night. And Rubio's still awake. Isn't he like a really old man? [laughter] My best himself. But that guy's been wearing a diaper for like 10 years now. Yeah, that's true. Good point. I'm John Rubio for fun, by the way. And with me today is Grand Davis. Hi guys. Hi, Grant. How are you? I'm young. [laughter] Also with us, we turn it again for the second week in a row. Anastasia, I'm still young and pretty, Kelly. Oh fuck you guys. And Mike Lambert. Happy birthday. Thank you, Mike. Yeah, you're welcome. You're the sweetest guy in this fucking room. Hey, Mexican. Happy birthday. Say that. Feliz Compleños. Yeah, that thing. [laughter] Whatever. That sounded Japanese. Whatever. Today, we're doing this-- It's all about me. Yeah, we're doing a special show. Anastasia brought all the beers for this one. This is an Anastasia compiled mix six thing. We called this beer run Chicago 2013. And that was the hashtag that we had to use at work when we went to Chicago for a charity event at Northdown Tap Room, by the way, the people at Northdown Tap Room are awesome. Cool. I've never actually been to Northdown Tap. That's okay. You'll go one day. Okay. Tell me about the trip. Uh, drunk. Awesome. So she brought back some beers from her Chicago trip, and that's what we're drinking today. But before we get into that, I've got a couple of emails I want to read. And the first one says, "How do you do beerists?" I just got some creme brulee and pumpkin from Southern Tier. I put on the pumpkin episode to listen to while I drank a glass of pumpkin and heard Mike mention having pumpkin with a shot of creme brulee in it. I immediately went and got the bottle of creme brulee and added some to my glass. It was delicious. To me, those two beers really complimented each other, which brings me to my question. Are there any beers that you like to mix that work really well together? The only other beer I've had mixed together was one 20-minute IPA from Dogfish Head and World Wide Stout also from Dogfish Head, which I think put me over the edge because I can't remember what it tasted like. Keep on drinking. Keep on podcasting Juan Lopez. Yeah, fuck yeah, Juan. They call that a heaven and hell, a 120 with a worldwide stout? Yes, they are. Probably for that reason. I'm typically not a huge fan of mixing beers together because you suck at life. Sure. But the one that I came across was what he mentioned was the creme brulee and the pumpkin. That was an artful mix because I thought that the flavors really complimented each other. There are other people like the ones that show up to our tastings that just grab beers like, I don't know, like six-year-old Lothalese and they decide to mix that with some rhubias. I think he's talking about Bill Brink. I wasn't going to bring up any names. Bill the King Cup Brink. But it became a suicide of beers and that to me is it's very brinkish and not artful. How about that? I still love you Bill. But not a huge fan. Sometimes it just doesn't come across very well. Well, sometimes for me it works out better than I would think it would. I did Southern Cures Chocolate with a Wisconsin Belgian Red from Nougalleris and that was actually really cool. I was there for that. Okay, I'll take that. It tastes like a chocolate covered cherry. The only other beers that I've had mixed together were Thank You Double Daves, the one on Rio Grande. The pizza place? Yeah, the pizza place for serving me alcohol while I was underage. Wow! When I worked at the subway next door, they used to hook us up with Guinness and Ace Pear Cider. I think it was called a snake by the way. Oh yeah, I used to drink those in my youth. I barely remember my youth. I mean, I know that was so long ago. I know that we've mixed beers here on show occasionally. I've always been curious about trying pumpkin with chocolate. Yeah. I bet they would have those go together because I bet they'd be nice. That'd probably be really good. Anastasia is constantly mixing beers together. At my bar, we have a number of concoctions that are mixtures of beer. And one of them is the Anastasia special. What is that? That is the Petrus H. Pail with Frambois. Nice. It was sperm in it. Well, you know, after hours. Right. What are some other ones? You can essentially make a black IPA. You take one third porter, especially a porter. That's going to be really roasty, coffee forward. And then two thirds of a standard, typically American IPA, that's going to be kind of biscuity, multi and a little hop forward, especially with the earthy, res, any piney hops. And you got yourself a black IPA. Cool. Yeah. I usually take and put a little bit of a will I am in a glass and that's a black IP. Wait. Wow. That was terrible. My favorite thing, he's well done that. Not long enough. Yeah, that was kind of awful. My favorite is actually beer and coffee because nothing starts your day off right, like bringing you up and bringing you back down. They do that at Sultan time. Oh, they do. They do that at my bike, too. Yes. But your bar doesn't have kouve coffee run through a nitro tap. This is true. We do have Pecan porter run through a nitro tap. 512 Pecan porter. Yes, sorry. Flip a coffee and that something. Yeah, cold brew coffee. Oh, sounds delicious. Well, thank you Juan Lopez. We really appreciate the email. Our next email says, Hey, booze hounds. Your podcasts have been entertaining me at work for the last couple of weeks. Thank God. I have headphones. Ha, ha. Really, though, I appreciate hearing your reviews of beers. I love how you read laughter. Yeah. Ha. No, I'm not doing a dramatic reenactment of laughter. You're not going to be like pit bull on us. No. It makes me want to visit and revisit a few. I happen to be a Denver right brewery bum and would love to grab a beer with you guys if you need any recommendations around the area or would want to swap some beers. He's talking about our impending possible trip to the JBF cheers Ben Fields. If and when we go to the JBF, I'm going to be announcing where we're going to be as the things going on on Facebook. Nice. So if anybody wants to meet us at a bar or a brewery or anything, I'm going to post about it on Facebook and say, Hey, we're going to be at this place at this time. I don't know if we're going to do anything pre-prepared or any of that stuff because there's already a bunch of events happening. Mainly it's going to be a saying, Hey, we're going to be at this place so and so time probably on that day and I'm going to announce it on Facebook. So like us on Facebook and check in periodically while the festivals happening and you'll be able to follow us around. Yeah. I'll probably also put it on the Twitter feed. So Denver right. So they're called Denver right? Yeah. Denverian. I thought Denverian's. What? That sounds science fiction. That's better. Yeah. That's right. It just sounds weird. Denverian, thank you so much, Ben Fields. We appreciate the email. And if you want to email us, send it to info@thebearests.com. I have a couple of iTunes shoutouts to read out three actually. And the first one is from J2 Brew and he warns people not to listen to this podcast in public as doing so will induce outbursts of laughter, explosive snorts and unquestionable thirst for beer. Thank you so much J2 Brew. Trek 93 said a lot of great things about us and it was very well written and very complimentary. So it was super fucking cool. He said that he liked our descriptions, but also as it's a humor. And he closed out by saying all in all, this is not only a great podcast when compared to other food reviewing podcasts, but a fantastic podcast when compared to all genres. Nice. Boom. Yes. Super cool. It's really cool. You should probably take a look at it. It's very well done. Fignets New York or Fignets NY says that we're consistently one of the funniest and most entertaining podcasts out there, and he hopes that Rubio, me, never gets deported, thanks Fignets. I'm in constant fear of being deported. I'm in constant fear of having to drive to Mexico. It's a good idea. It's a good idea. Well, a couple more years and you're going to be at common losses and I think so. I hope so. Common losses. What? Because I'm married to America. So thank you guys so much. What these guys did was they went on to the iTunes Music Store, did a search for the Bearest, and gave us a five-star rating and wrote a review. What that does is it gets us more visibility on iTunes and gets more people into our show. Please do that for us. Really easy to do. Super easy. Yeah. I mean, you could just give us the five-star rating, but we also love getting the little reviews and getting to give you a little shout out. Yeah. When you write the review, I get to see your name and I'll thank you for it on the show. And we really appreciate it so much. We got a few donations this week also. Yes. Yes. As I've mentioned before, we're trying to get to the Great American Beer Festival. So we're asking you guys for money. We give you a lot of content. You know, just kick us a few bucks. Get on thebearest.com on the left-hand side. There's a PayPal donate link. Click it and send us whatever you can afford, five bucks, $1,000. Whatever. There's nothing in between those two numbers. Yeah. So far we've made enough money that Mike and I are going. But in Anastasia and Rubio, they're still hoping they're going to be able to go as well. Yeah, let's see what happens. But in this week, Dylan Vernal sent us a donation. Thank you so much. Dylan, Dustin Pope sent one. Thank you. Thank you. Thank you. And Ben Fields also sent us one. Thanks guys. We appreciate it. Oh, that was the same guy that sent us the email. Yes. Rockin'. Yeah, he did the double thing. Like he did the fucking email and the donation. Nice. Super cool. If only he had done the trifecta and hit the iTunes shout outs. I don't know that he hasn't. I mean, he may have earlier. We do have 158 ratings, right? Hell, yes. Just figured out how to get the podcast on my phone. Don't judge me guys. She also just figured out that you buy butter from the store and you don't like it yourself. Hold on. I'll be back. Why do you humans lactate it? You're not going to make her own butter. Rubio's been making her turn her own butter. Yeah. Naked. It's weird. I should've said too much. Let's get on with our beers. Well, actually Anastasia's beers. Before we go to the beers, I have a question. Oh, what? What is Star Talk with Neil deGrasse Tyson? This American life, Ted Radio Hour, podcrashed with Chris Gore, stuff you should know rooster teeth, comedy bang bang, house to astonish, and what the fuck with Mark Merrin? What do they all have in common? Um, they're awesome? Yes. And they were mentioned in the same breath as the beerist. That is true. On GeekExchange.com. Yeah. GeekExchange Magazine did a big three-page article on the Nerdist. Chris Hardwick. Chris Hardwick. It's a really funny show if you're into geek stuff. And right after that, they give 10 more recommendations of shows that you'd probably enjoy if you're into that show. Neil deGrasse Tyson show, this American life, Ted, all these great, what the fuck with Mark Merrin? Hell yeah. All these great shows and we're on that list too. And it was totally unsolicited unless Anastasia, you like, you blew a guy for us, right? Uh, like, all the guys. Oh, wait. That's assuming that that's quality. But no, I mean, it's really fucking flattering. So awesome. Hell yes. Yeah. Like, uh, you blew a guy as well, right? I mean, it wasn't for us, but I mean, yeah, it was, it was just a guy because he was thirsty for a come. And for tenderness, effort, you know, for the touch of another person. He wanted to add it to his IPA. Yeah. Thank you so much, GeekExchange, super cool, super flattering. Our beers are coming up next. Anastasia, do you want to tell us a little bit more about your trip at all? Um, I mean, all you have said was we went to Chicago also drunk. Well, honestly, yeah, I went to Delilah's a few times. I think I sold my soul to the devil at that bar. Nice. And now it's my favorite bar. Sorry to earth that. Delilah's is cool. Delilah's is a shitty and divey in the best possible way. And I also picked up some beer to go from their cellar. Bad ass. And then I also popped a bunch of bottles while they're 15 bucks for a oak aged yeti from maybe 2006, maybe 2007. Who would know? Exactly. That's awesome. The first beer they might go up and up for us is Geisture Zug. And it's a Goza from Fright Geist in Germany. It's 5% ABV and available in bottles and on draft and it's kind of rotating availability. They make a Braxis, right? Yes, they do. Okay. And the description here on my notes, say a quirky version of the near extinct traditional sour beer from Lepsig Geitzberg, Ghost Train Spruce Goza is unusually complex, funky and full bodied. Ghost Train, I guess, is what Geisture translates to. Okay. And just so you know, a Goza is a salted wheat beer, I guess, with coriander. Or sometimes something else, right? Sometimes Juniper instead of coriander. It might be because this one is actually spruced. So checking this beer out, it's a pale straw color. Hazy. Really hazy. The head is kind of wispy, but it's been sticking around. Yeah, sure. Tiny, tiny packed bubbles. That smells like a lot of wheat. It smells awesome. It smells like wheat and some wet crackers. Yeah, I was going to say like wet grass and pepper. Yeah, there's almost a milky thickness to it, which is really nice. Maybe some banana. There's definitely an old fruit note to this. It smells really nice. Lighter bubblegum. Mm-hmm. Yeah. It's got a bit of carbonation, too. I'm like tipping the glass, and there's quite a lot chasing up that edge. It sounds like Alka Selser. Mm-hmm. Mm-hmm. That tastes fucking awesome. Oh, yeah. Wow. I like that lactic sourness. It's hitting me right in the back of my jaw. Wow. And it's got a pretty good amount of saltiness, too. This is my favorite gosas I've ever had. Mm-hmm. Just flat out. Yeah, just flat out. That was it. That was it right there. I agree with you, actually. Holy shit. That is awesome. It's amazingly balanced. Exactly. That's exactly what it's got going on for it. I mean, I love Choxgosa because of how huge and sour it is. This is like the Pilsner of gosas, if that makes any sense. That makes all the sense. Quite a lot of flavor, right? Sure. There's a lot of wheat there. There's quite a bit of that tartness compared to other gosas, and a pretty good amount of saltiness. But those things are all balanced out, and they even each other out so well, this is still refreshing when I drink it. This has no imperfections. That's what's getting me. Just immediately that first hit of flavor, everything's in balance. To me, it's like drinking a Pilsner, but it's a gosas, just in the sense of you can't hide imperfections in a Pilsner at all. And there's a really nice yogurt-y lactic sourness there. We're more sour-crowdy. I mean, it's the same type of acidity, but it hits me off more like sour-crowd. I love how the tartness rides behind everything else. Oh, yeah. It's there, but... But it hits right at the beginning. Yeah. And then all the other flavors aren't drowned out by it. You get a sense of the base beer without the tartness. Why, Anastasia, did you choose this? Because I wanted to experience that I thought would be a true gos, especially being from Germany. And they do a braxis, which is what a licton beer. Yeah. And that's a smoked Berliner. Berliner. Yeah. So it's a licton, whatever. And that one's really well done. And I think I probably saw some guy picking up a few bottles, and I was like, "Yeah, I'm gonna pick up some bottles, too, man. I'm cool." It fucking worked out. I'm glad you did. Mm-hmm. That's delicious. I also like that there's a little bit of a bitterness toward the end. It almost comes off as a slight crinity for just a touch, and then it goes away, and it adds to this beer, I think, for me. I love that mouth feel. It's like prickly on your tongue, but it's smooth as creamy silk. Yeah. And it's got this pepperiness at the end. I think someone's having sex in my mouth right now. God damn it. This is so good. I know. And I think Grant mentioned pepperiness, and that's something that I haven't even mentioned about this is that it does have a spice quality to it. There is some pepper there. There's a little bit of, I don't know, something barky tree-like also going on. I'm not really sure exactly what it is. Well, Mike kept on mentioning Pilsner, and I get a lot of malt qualities that are similar to Pilsner. Sure. It's crackery. Yeah. It's like crackery a little biscuity, and I find that a lot of Pilsner's. It's also really easy to drink, and pretty clean for being what it is. You said bark. Yeah. But I can't get more like grassy notes, like lemongrass. Something along those lines, not really vegetal, but more plant-oriented. I just reached for bark because that's what made sense when I said it. I mean, yeah. I could be grassy. I could drink this all night. I could just keep going with this. This is awesome. I'm glad that it's not too salty. I'm in a stage where did you have this before the show? Yeah, but... Bitch, you've been holding out on us this entire fucking time. It was in a plastic cup by the way. Oh. So I kind of defiled it a little bit. Oh. He's just stowing in his anger. I think I see steam. Yeah, this ghost train sounds like an Aussie Osborne song. Crazy train. That must be what it is. Welcome to Right Now. Thank you. Thank you. I'm glad to be here. This ghost train has more of a minerality than it does a saltiness. It's got both for me because there is definitely like a slight seawater quality to it. But you're right. I mean, there's also something that's a little bit more like granite or something. Yeah, that was fucking delicious. That was great. Thank you, Aussie. Thank you so much for bringing that. That was Geister Zoo Goza, and we're moving on to our next one, which is Saison Farmhouse Ale from Cisco Brewers, Nantucket, Massachusetts. It's part of their Island Reserve Series and 6% ABV available in bottles, and it was brewed once. Saison Farmhouse was fun to brew and was fun to drink is what the write-up says, buckwheat oats rye fermented with botanomiasis and a Saison yeast in a 50-- Whoa. Whoa. Is it? Whoa. That is a lot of carbonation. That's crawling right out of the bottle. Botanomiasis and a Saison yeast in a 50-- like the liter French oak cask. Herbs and spices grown at the brewery replaced most of the hops. On its way into package, it was treated to a host of microflora to create additional character over time, and apparently a lot more carbonation because that bottle gushed. I can smell it from all the way over here. Have you guys had Cisco Brewers before? Yes. Which is why I picked it up. They do "Lady of the Woods," and like, monogony, monogony, monotony creek or whatever that's called. Yeah, I forget what it's called. I was reading that after the success of Thong Song, they made so much money that they were able to open their own brewery. Wow. That was terrible. Anyway, this Saison Farmhouse sale from Cisco looks like a golden light amber almost with a ton of bubbly head. I'm sorry. I thought it was really funny. I'm just ignoring you. Yeah, it's like the head is medium to big bubbles. Almost like soapy water. Yeah, but the good kind of soap. Oh, man. It smells like soapy water. Palm olive or something. Yeah. Oh, my God. It kind of smells like lavender. It does. So we're like that beer we had from Indeed, LSD. It does, right? It doesn't say lavender and wildflowers. And roses. There's a little bit of cinnamon. Yeah. And some lemon grass or lemon. Man, this is complex. There's a lot of stuff going on here. I can't get past that solventy cleaner smell. Dig deeper. Stick your nose in there and dig real deep. Yeah. I just don't inhale. You know what? The solventy thing that you're talking about is dead on for Windex. Yeah. That's that little bit of cleaner that I smell. I'm not listening because I don't want you to taint my nose. No, that's fine. I just don't like how this smells a lot. It also tastes very lavender soapy with tamarind. A little bit of tamarind. Yes. And cinnamon. Tamarind cinnamon. Oh, and at the end it's like cologne or perfume. Like, at the very end I'm getting like perfume. So I'm getting the notes that we've talked about so far. So really the base flavor to me is sour fruit note, but then it's highlighted by lavender. There's that tamarind. There's a bunch of weirdness going on there. There's some cardamom. Yeah. And there's definitely that perfumey note at the very end. Yeah. Tons of botanical aspects to this and there's a little bit of spice there too. I'm really glad that the botanomiasis isn't weird. With the tamarind, there's a little bit of tartness right at the tip of your tongue. When you first take that swallow of it and I kind of like it. I do too. The carbonation is huge on this. I mean, it just expands in your mouth, but I'm glad that it's not taking away from my ability to taste the beer. Unless of over carbonated beers. That happens a lot. It's just too carbonated to taste what the hell's going on. Is anybody had warheads? The candy? Oh yeah. There's a hint of that here. There's that sourness that punch at the very front is very reminiscent of that to me. And the way it cuts across the tongue. Yeah. And I believe the acids and warheads are lactic acid and tartaric acid. Okay. Lactic acid. Definitely here. That's pretty interesting. Yeah. I want more stuff from Cisco. I do too. This really reminds me of Keir that you can get at an Indian restaurant. It's like a rice pudding. It's got spices in it kind of like cardamom and there's some floral spices in there as well. Yeah. Something about it, there's like the creamy quality on the top of the mouth that really reminds me of it a lot. There's a yogurty note that I'm getting out of this one as well. Yeah. Just like the last one. I think it'd be really interesting to try this side by side with that LST that we had last week. That would be interesting, right? I'm curious how much I'm just remembering what the other beer was or how much it actually does taste similar. There's something in the tail end of this beer that tastes highly similar to me. I could totally see where you're getting those flavor notes from. Like preserved Meyer lemons. Yes. And the end. You know what? I think LSD had that bright ginger note. I don't think it had any ginger in it, but we perceived a lot of ginger in that beer. I believe in this. I'm not getting any of that sort of thing. This is a much more evenly floral and grassy thing and perfumey. Perfumey. That's where I was going to say that it's probably most similar. There's very floral, very perfumey, very botanical note to this. There's another thing that I'm getting like almost like those lemon squares. Lemon bars. Lemon bars. Like a lemon bar. There's something like that in here too. It's sweet and little syrupy lemon. Yeah. But not quite lemon meringue or anything like that or too unpi, but more like those lemon bars. There's something like that in there. Maybe a little bit of lemon peel. Yeah. And I definitely see lemon peel in some of that bitterness that I'm getting out of this too. There's not a lot of bitterness in here, but what there is is similar to the type that you would get out of eating a lemon peel or some lemon zest. I like this. Yes. And as I drink it, that Windex-y solvent-y thing is going away from me. The Windex-y solvent-y thing is still there for me, but I appreciate the flavor a lot more than the smell. I'll still drink this regardless of the smell. This tastes really, really delicious. Just plug your nose. Like you usually do when you're doing other unsavory things. Does he? No. Yeah, he does. No, I'm more into the humiliation aspect for you. That's cool. You guys want to move on to the next one? Yeah, let's do it. Like I said, that was Cezanne Farmhouse L from Cisco Brewers. The next one is, I don't know how to fucking pronounce this, pluestotletot. Pluestotletot. Pluestotletot. It's PLUS, T-O-T, L, apostrophe, E-T-A-T. And that's a farmhouse sale from St. Somewhere and Prairie. It's collaboration. It's called Freedom Beer. Okay. Freedom Beer. It was clearly bottled at St. Somewhere. Yeah, because the cage is coming off with ease. It's that wound up like- Let's put all of our glassware just in case. Yeah, it is a St. Somewhere beer, so I should probably have all the glassware lined up. So this was, yes, brewed at St. Somewhere in Tarpon Springs, Florida, 6.5% ABV and it's available in bottles and it was brewed once. It says that it was brewed with persimmon and elderflowers with a bit of Florida terroir, which means- Scary. Scaryness. Oh, shit. This cork's about to fucking blow. Okay. Terroir meant scary, but it didn't overflow out of the bottle. So win. I meant Florida terroir. I listened to the Florida episode. It was terrifying. This pours a lot like the last one with a really, really rocky head that looks like it's infected with Britannia-C's in a good way, of course, with the St. Somewhere beer. But look how quickly that head is going away. Like that first glass that you poured was almost all ahead, but then the head's just going down quickly. So the head on this beer, classic Britannia-C's infection. Right. It's rocky, completely uneven head, you've got some tight-packed bubbles interspersed with some really, really big bubbles, and it's dissipating pretty quickly. My head's gone all of a sudden. Yeah, no. It was all the way up to the top of the glass. That's gone. And this is a cloudy golden color? Yeah, a bit hazy. That doesn't smell bad. Yeah. Not at all. When you tip the glass, it seems like all the carbonation has already gone out of it. There's no chasers at the side of the glass at all. That's crazy. I get it. And cherry? Honey. Mm-hmm. Some peach. Some pepper. Some grassiness and pepper. Yeah. Maricino cherry. And some creaminess also. Mm-hmm. It's more like fruity creaminess like banana or peach or something. I smell booze. I don't get a lot of booze. I smell a little bit of alcohol. I smell it. It doesn't burn like alcohol, but I smell it. I smell a Belgian yeast. Yeah. This one was a gamble. I like prairie, but I've had some really on and off issues with Satan somewhere. For the win, I like this. This is really tasty. Yeah. I just had a sip, too, and it's super dry and peppery. Mm-hmm. There's a lot of spiciness there. Biscuit, grass. Something's tingling on my tongue. Yeah, and it tastes really unrefined and rough, which is something that I like about this. It's got an earthiness to it, and it tastes almost dirty and thrown together and a haphazard sort of artisanal way. Mm-hmm. It does say rustic farmhouse, which I think kind of nails it. Yeah. Absolutely. It's funny that you mentioned that it's dry. It is definitely really dry. It's also very aqueous at the very beginning to me. There's something in the texture that's heavy water. Yeah, and for me, it kind of fills out toward the finish. Right. It does start out pretty aqueous and very well-carbonated still, but toward the end, it feels like it fills out all those empty, watery spaces with flavor, with pepper and hay-like, interesting farm qualities. Yeah, get a lot of hay, also banana bread and white pepper. Yes. I don't necessarily think I get any persimmon. I can see where the elderflower might come from, but persimmon is the one that's getting kind of lost on me. I don't even know what persimmon tastes like. It's a little dull, I guess, which is maybe why you don't really get any. Right. It's like a beet kind of thing. It looks like a weird tomato thing. I think I know what you're talking about. I'm picking up the elderflower. There was a blend of mamocha that was done with elderflowers. Yeah. That's my favorite reference. You know, there's an almost rotten wood quality toward the end that's adding some acritity and some bitterness that I'm not really sure is working for me. At first, it starts out really well-balanced and even keeled, but the finish is starting to get more and more not necessarily bitter but acrid. Yeah. Almost asphalt-y. It's weird. It's like kind of mushroom-y, which is weird for me to say I hate mushrooms. Well, I mean, I interpreted that as rotting wood, but I mean, those are similar. Yeah. I think the bread hasn't developed enough yet. Maybe. I think that's where it's coming through. There's a pepperiness and something that's alcoholic and to me, I can see where you're getting that solvent-y note. That's a pretandomiasis. I think that it's not quite where it needs to be. I'd love to see this in like another eight months. I was just thinking, I liked it a lot in the beginning, but it's starting to lose some of its charm as I'm drinking it. Yeah. I agree. Those phenols, like those spiciness. It's wearing on me. It is. It's getting pretty big. Yeah. The persimmons have high glucose content. Okay. And if it's an astringent persimmon, it has high levels of soluble tannins. Okay. Well, that makes a lot of sense. There you go. So that's only if they used astringent persimmons. We don't know, but we can assume. There's some tannic notes to this. Yeah. I mean, I don't think it's necessarily bad. It's just not as drinkable. It's not where it needs to be. It reminds me a little bit of that. What was that? Sason breada? Logsins? Logsins. Yeah. That reminds me of this, but that one's a lot more well-made and refined. This isn't poorly made. It's just kind of missing in a couple of spots for me. But that other one is nailing it in all of those same spots that this one's missing it in. Conceptually. Prairie. Saint. Somewhere. I think that that's a really good pairing. I think execution-wise, maybe it was just released a little too early. I don't know. The execution's just a little off. They've worked on some other collaborations. And I know one that's coming out soon is one that was brewed and bottled at Prairie. Oh, okay. Very cool. Yeah. Like I said, that was pluest-taut-letat. Pluest-taut-letat. I don't know how to fucking say it. Is that French? I was gonna say English, but- I'm sure it's French. Oh, yeah. French is not a language I'm familiar with. You guys want to take a break? Yeah. Hey, I think we should probably go drink some beers downstairs for your birthday and stuff. Yeah. Fuck yeah. Okay. We got some special ones because I didn't bring anything. I know. It's a birthday. Drinking beer here. If I wanted a special drink, I could just open up one of your veins and drink. Break. This is our planet here. But it won't grow. We're gonna have to say goodbye if we're all new. Maybe the things will be better in Chicago to live all we've learned. We're gonna have to say goodbye if we're all new. Maybe the things will be better in Chicago to live all we've learned. We're gonna have to say goodbye if we're all new. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago. Maybe the things will be better in Chicago to live all we've learned. We'll never know for a place we've never seen. Maybe the things will be better in Chicago. Madam Rose. Yes? Yes? We're 2010. Wait. Someone has to change their name. No, I know. We drank that on the break. Thank you for bringing that on stage. That was delicious. That was good. You mean thank you for getting schmasted at Delilah's and deciding to buy a bunch of beer to go? Yes, that. Schmasted is good sometimes. I mean, schnockers good. It works out. I like to be schmasted and snockers. That's too much schooze some things with SHs in the front. I like to get schnitty. Yeah, schnitty's good. You know what else is good? Is our next beer, hopefully. Yeah, we'll see. This is like the most anticipated beer of the fucking show. Is it? I think so. For me it is. I've been wanting to have this again. And the beer that we're talking about is Kamma Citra. It's a brown ale from beer here brewed at Deproof in Belgium. And it's 7% ABV and it's available in bottles and on draft with rotating availability. And I'm going to read the thing. It says, "As the love child from British specialty malts and America's Citra hops, this beer exposes itself with a firm body layered with blah, blah, blah, blah, blah, flavor notes." So we had this beer at Zwanza Day last year. Yes, in New Orleans. Yeah, and it was fucking delicious. It was the sleeper, absolutely. It was the one that completely caught me by surprise. And it was one of my favorites that we had the entire trip. I hope it's that good tonight. Me too. Me three. So is there a particular position we're supposed to drink this in? The rolling butterfly. For you, Grant, that's the rolling butterfly. And this is a lot darker than I remember it being. It's like this really dark brown, more dense than cola. Yeah. I remember it being about this color. Okay. It's really dark in that bar. That's a good point. And there's a really nice amount of chocolate milk looking foam. Oh, it smells the same. It does. So there's a dusty quality about it. Chocolate covered orange candy. Sure. Bit of stale hops. Yeah. In a good way. It's something that's reminiscent to me of maybe like, macular or something along those lines. Just kind of dank and musty. Yeah, yeah. And the hop quality that I'm getting is if you got like a Valencia orange and you put your fingers through the peel and just split the orange. And half and smelled the bitterness of that peel with the sweetness of that fruity orange interior. And I don't want people to get me wrong. There's definitely that citra that's coasting right over the top. But there's a mustiness that's underneath everything. There's also like a brown sugar quality to it also. Yeah. Molasses cookies. Yeah. Molasses cookies. With a citrus glaze. It's like citrusy coffee or hazelnut citrus coffee or something. And the coffee nuts aren't that strong in it. But if you take a really big deep whiff like when you're trying to wake up, that's what I get. Macadamia in it. There's a nutting quality to this. Okay. I just tasted it. And that's a lot more orange peel than I remember it being. It's really good. It's not as bright in the hops is what I remember it being. There used to be a very big burst of bright citra hops. Juicy fruity. Mm-hmm. I agree to smell really good. It tastes all right. There's nothing wow about it. I think that our first beer was wow. Right. Yeah. I mean, this also came from Chicago in May or maybe June. Mm-hmm. And it's been bottled and I don't know how long it was sitting on the shelf before I picked it up. Probably for a while because yeah, all of those bright beautiful qualities of the hops have faded quite a bit. Okay. So this is a rotating availability. Right. Supposedly. Do we know whether or not it's been brewed since December of last year? I have no idea. Because this tastes about that age. It is a bit old. And a lot of the flavors that I'm getting are almost ginger snappy with citrus peel, a bunch of orange peel. In the tail end, I'm picking up chocolate and sweet fruit. Yeah. That was totally absent in this beer the first time that we had it when it was on draft. It was nothing but huge bright citra hops and a little bit of bitterness to ride things out. And that's not present here. Yeah. This is more malt forward, definitely. It's still a really damn tasty beer. I think so. It's better 10 months ago. It's almost drinking like a black IPA ish. Yeah, ish. It's got some of that orange chocolate quality. Some of that bitterness is more aggressive than I remember it tasting. It's like a big brown ale kind of, but with more of that chocolatiness and more of that citrus peel. I just wish the hops were there. Me too. Yeah. I get a lot of unsweetened chocolate and then it used to really ramp up after the middle. That's where the bitterness was. Now that's kind of absent and sort of plateaus in a sense. It does. Earl Grey tea like or something there or English breakfast, something like that, some kind of black tea. This is also bottled though, and we were drinking it off draft, so I mean that could factor into a little bit of it too. Definitely. I love that nose so much. Every time I stick my nose on the glass, it smells like that chocolate candy shaped like an orange. I agree with that. There's a rye bread crust note in the nose that's- Okay. Into spiciness. Yeah. Nothing that picks it up like caraway seeds or something like that. Yeah, a little bit of clove too, I think. Yeah. I've seen some carbonation here. Like I wish it was more highly guaranteed. That. The mouth feel is lacking. Yeah. Remember our brown ale episode? Aside from the nose, this can just go on there as far as I'm concerned. Listeners, if you see this beer and it just made it to your area, I would still give it a shot. I would want to know that it was fresh though. Yes. That's the key with this beer. I mean this is decent right now, but it's a shadow of its former self. It's hard to know how fresh something is too when they don't bottle date because you got to ask people that work at the store and then they have to make sure that it hasn't been sitting in a distributed warehouse for months, which has happened. But I still think it's worth a shot if they ask somebody at the store and the guy at the store says, "Oh, we just got this in." Give it a shot anyway because even now this is obviously old, but this still tastes pretty good. It's not nearly as good as the fresh one that we had. The crap shoot on whether or not it's this bottling or something new, it's worth it to me. I think so too. What did this cost you? I honestly don't know. 899. Okay. This is where I'm going to put it at. I could be wrong. That's cool. I think I'm just going to move on from this one because I don't really have anything else to say about it. But that was Kamasitra. Our next beer is fantastic voyage. It's a milk stout brewed with coconut and that sounds great. Fuck yeah. That's from perennial artists and ails in St. Louis, Missouri. It's 8.8% ABV, it's available in bottles and on draft and it was brewed once. And this one was bottled in April of 2013. And the description says fantastic voyage is a harmonic melange of coconut over a hundred pounds of coconut per batch and imperial milk stout brought to us by Brewer Jim Liebig. Loads of coconut lactose and black malt bla bla bla bla bla bla bla bla bla bla bla. Flavor notes. Wait, you've got to read that last slide. Okay. Okay. Okay. Best enjoyed while listening to slow jams by candlelight. So that sounds like every night that Grant and Ruby have spent together with Mike in the corner. Well, Jan, I listened to it at that point as Grant breathing. It's sleep apnea actually. Really, really dark. Oh yeah. Big time. Barely a highlight around the edge when you hold it up to the light. Really decent head retention. I like this. It's about half a finger of head, but it's just sticking around. And that's a really dark brown bit of head there. Mm hmm. Oh wow. There's something really bitter in the nose. Yeah. I mean, I'm picking up the coconut, but there is something very heavy on the end, something danky, real rich, roasty. I'm getting lots of really dark chocolate and coffee. There's a bit of an asphalt note. Yeah. Something like that. The coffee is a really deep roast, it seems. So maybe that's adding some accredity to that, some of that bitterness from those coffee beans. Yeah. Look at that, like a warm tar. Yeah. Look at that head comeback with that swirl of the glass. Mm hmm. It's a nice temperature too. The nose is almost oily. Yeah. Like rotting fruit. Kind of like a strawberry. Wow. I definitely get a little chocolate in the nose. Mm hmm. Yeah. Trying to pick out some flavors that sound appealing as opposed to oil. No, I mean, I'm getting, I'm really enjoying what I'm smelling here. And take a drink. It's really different than what's present in the nose. That's for sure. Whoa. It's a little sweet. A little tart. Yeah. There's acidity there. Huh? Well, it's like really accurate coffee. That's weird. I don't know if I like this or not. I don't. Yeah. It's that the accredity as it's settling in. That's what's starting to get to me. It tastes almost like if you had coconuts that went off just a little bit and you roasted those anyway and put those in the rear. You know what it's like? It's like if you had some milk that kind of went off. Oh, that too. Like that's what I'm picking up. It's almost like a lactic, like sour milk. Yeah. There's lactic acid there. That's weird. Yeah. I don't know if I like this. Yeah. This is sour and stale coffee. It's like putting lemon juice and stale coffee. Mm hmm. Yeah. I don't know. Yeah. That's what I know. Curdled milk almost with their chocolate and coffee. I like the chocolate notes, though. That's the thing is that I think the chocolate is captured pretty nicely, but there's something that's that accredity, that sourness. That's what I'm not liking. It's clashing with everything. I know what the problem is, guys. Mike, go ahead and light some candles. Doing it. It's dim the lights here. I got this. Rubio. What? Cute the slow jams. Take a sip of this. Mmm. Girl. Yeah. That's so good. Right now. Silky smooth. That slimed pink sheets. No, actually, it's so gross. It's so gross. It's not working for me. You're going to have to leave. You took me to a place in my heart. I don't think I can come back from. I don't. I'm not going to. I can't do this. No, I'm done with this. This is a dump for me. This is not what the name implies. Yeah. Fantastic voyage. I expected, like, triple O's here. Yeah. That wasn't good. I don't know. I guess we'll just move on to our final beer. That was fantastic voyage. No, it wasn't. Yeah. Yeah. Took me on voyage to sadness. Sorry, perennial. I mean, perennial usually makes some pretty good beers. That wasn't one of them. Ooh, I did have a mint chocolate steppe by them. That was pretty rocking. That sounds pretty awesome. They make a, damn it, some type of sazon that was fantastic. Sweet. Thanks to the info. Yep. Kind of cold, perhaps. I think that was it. Okay. So our final beer is Smuddy Knows Baltic Porter. It's part of their big beer series. Smuddy Knows is from Portsmouth, New Hampshire. This is 9.24% ABV and it's a bottled beer available on draft also and it's a winter seasonal. And I'm going to read the description, "Indigenous to Northern Europe, Baltic porters historically stem from the shipping of British porters to the Russian hinterland. Unlike the British cousins, Baltic porters are often brewed with lager yeast, which is the tradition we follow. Big and bold, blah, blah, blah, flavor notes. Now, I've had this beer several times before and I love this beer usually. Just like I bought it because it's so delicious. It usually is. I think Smuddy Knows is really underrated. Smuddy Knows is a great brewery. Pretty much everything that they make, I've enjoyed. They're IPA. To me, it's like the East Coast version of Too Harded. Just really solid. It's something that's really easy to pass over and not very get much out of if you're not really paying attention and picking it apart. Yeah, I really dig Smuddy Knows. And they're pretty well available around the U.S. This is a very, very dark beer also. Inky black. Almost no highlight. There's a bit of one slight less bit of head than the previous beer. It's just as dark a head as the last beer. Definitely. One of them has smaller bubbles that will revigorate themselves when you shake the glass. Yep, they came right back. It's like latte foam. Yeah. It smells divine. Yes. Dusty chocolate, cherry. Stone fruit. Bakers chocolate and stone fruit. Oh, I think it smells gross. Do you? Yeah. Buttery crust. Like a croissant almost. Yeah. Yes. But not quite that buttery in life. I've described it before, but it smells like dried dog food to me. Really? Yeah. It smells like fucking cocoa puffs and rich bitterness and a little bit of booze. Oh yeah. I'm going to dive in this glass for a second. I do too. Oh, that's good. Well, you use a smooth jazz voice for that. Man, that's so good. Where are you for our fantastic voyage? I was running away because that beer just didn't do it for me, man. Man, this is good. Even fairly fresh. I'm used to having this a little bit of age on this, but this one was bottle conditioned in 2013. Nice. This is like dark chocolate malted milk balls almost. With a little bit of licorice. Yes. Licorice, and I get a little bit of chocolate bitterness. So maybe, I guess, yeah, dark chocolate, I suppose would be that bittering chocolate. Yeah, dusted with baker's chocolate or something to add a little bit more of that bitterness. The aftertaste is cherries to me. That's what I'm picking out. I'm getting more citrus. I don't know. I mean, I see where you're coming from toward the end, but it's blending with the citrus that's coming before, like that really rich grapefruit. It's funny because I get kind of chocolate coffee aftertaste, that's what's most dominant for me. Does this taste better than it smells to you? Yes. It's really weird. I don't know because I thought, okay, I'll go back to the smell. See, and no, that smells so lingers. I think sometimes there's certain smells that affect you during childhood and you just can't get past them. Yeah, like dicks? Yeah. Well, I wouldn't know, but this dog food smell just lingers for me and I can't get past that to wake up on the other notes. Did they keep you in a fucking like under the stairs Harry Potter clause in Fiji dog food when you were a kid? My sisters used to make fun of me that I would eat the dog food my dog would have to eat that. Did you eat the dog food? No, no, no, we're going to keep going with this. No, I feel like I might have. I don't know. You may have eaten dog food. I was too young. This really affected you. So this smells like shame. Everybody's had dog food. Shame and regret and sisters picking on me. No, no, not everybody's had dog food and by dog food, I know you're from the Philippines. It doesn't mean that he ate dogs. We're not talking about like Kung Pao rougher or whatever the hell you eat. I just want to point out about this Baltic porter is that they use lager yeast. Yes. I don't know. I feel like I wish I could taste it more. I wish I could pick it out more. To me, it tastes like they may have used Belgian yeast just because of the fruitiness that I get from it. I get what you're saying because Belgian yeast or like bell go stouts and you know, this is a Baltic porter, which to me is kind of close to a stout also. I mean, they all blur the line. Yeah, yeah, yeah. Bell go stouts to me have this chockiness that I don't really like. But for me in this beer, I get some of that chockiness that I would from a bell go stout, but it's working for me here. And normally with ale yeast, you're going to get something a lot more akin to stone fruit and cherry. I feel like the cherry notes that I'm picking up is from the malts in this case, just the way that it I guess twists and I'm getting drunk, I'm losing my words. What's really awesome is all of my beers are under 10% because I'm classy. That's amazing. I mean that you would call yourself classy. I know. I guess maybe from the longer yeast, I'm getting some crispness. It's very crisp. It's very clean and maybe the fruit notes are coming from some of the malts or some combination of the malts on the hops that they're using maybe, but they're so amazed that they use blogger use for this and I also lays on your palate quite a bit like it's accumulating that chocolate coffee flavor on my palate. I don't mind it. I think this is good. It's also very viscous. It's making my mouth mucusy almost. Yeah, it's a very thick substantial beer. It's almost a meal. Yeah. That's good. You guys want to rank? I mean, I don't really have much more to say about this other than fucking fantastic should go out and buy it. And then age it for about a year and drink it fresh. Yeah. Try like a whole case. Try both ways. Of course. Okay. Grant, you want to go? I will. It's starting with number six. I give it to the fantastic voyage. It's sour sort of rotten, gross. It's just, I thought that had a very interesting nose. It just didn't live up to number five goes to the post-taught le etatat. That's a guess. I don't know how to say that. Right. I was liking it a lot right at the beginning. It quickly tapered off. I thought there was this banana nut bread kind of taste over time. It just became a little bit overwhelming and lackluster. So I was, eh, I dropped it. Yeah. Number four went to the comma citra. This one had an amazing nose as well. I mean, I feel like with the exception of the Baltic porter, these all had great noses. But this one, I didn't necessarily care as much for the flavor in comparison to the nose. I thought it was all right, but it just ended up kind of being a meh brown ale for the most part. Number three goes to the Baltic porter. I can't get over the fact that it smells like dog food, but other than that, it's thick and hardy. And it's got all the other notes that I think are great in a porter, really digging it. Number two, I gave to the Cezanne farmhouse ale. It was very floral. It had a lot of cinnamon and cardamom in it. I let my glass actually sit for a bit and I drink it warm. I thought it held up and it was really nice still. I could drink quite a bit of that, I think. Number one, however, like Mike said, could drink all day. And that's the Geistasug! Man, that beer was just really pretty. It was peppery, great nose, great taste all around, just balanced wash across my mouth. It's beautiful beer. Beautiful. Thank you so much, Grant. I'll go next because you and I have the same rankings. Yeah. And I'm just going to go through these really quick. Number six, fantastic voyage. Fuck that beer. Number five, please tot lit tot. Good, then it got weird, and then it got overstayed as welcome. I fucked that. Number four, commasitra. Pretty good, better than a lot of beers that are brown ills. I mean, this is almost an imperial brown at 7% and it had a bunch of hops. Not the beer it used to be, but good. Number three, Baltic porter from Smuddy Nose. I'm surprised I didn't rate this higher because that's one of my favorite Baltic porters. It is still delicious. I am finishing what I have left in the glass. Love that fucking beer, that chocolaty bitterness. I love it. Number two, Cezanne Farmhouse sale from Cisco. I loved how floral that beer was. Floral and spicy and delicious, dug the hell out of it. Number one, Geistrzeur, Geistrzeur, nailed it. Yeah, whatever the Germans would say. Geistrzeur, suck, suck, suck. Okay. Number one was Geistrzeur, I fucking love the shit out of that gosa. I thought it was the best one I've ever had. I'd agree with you, Mike. You balanced, super refreshing, the right amount of everything. Get that beer. If you want a good go, get that. Oh, it's next. I'm doing it. Mike, number six, unanimous decision. I don't think spoiler alerts are necessary here. Yes, sir. Fantastic voyage. That was no bueno. That was anything but a fantastic voyage. Yeah. Kind of gross. Sad. My four and five are ties. Okay. The Cezanne Farmhouse sale and the blouse totletat. It was the Cezanne Farmhouse ale that had just a solvent equality that I just couldn't get past in the nose. The Farmhouse ale from St. Somewhere in Prairie, I'm not going to pronounce it again, I felt like it was just too young. It really hadn't melded very well together at that point. Sit on that for a bit. My number three, commissitra. I still thought that this was pretty tasty. It was old. It did not have the hot notes that it used to have. And that was what was so appealing about the beer to begin with. I like the chocolate notes and I like the way that it sort of melded together. It lost it over time for me. My number two is the Baltic porter. I think smudgy nose makes extremely good beers that are true to style, the really exemplary beers. The Baltic porter is no exception to this. Really, really tasty. My number one Geistrzeug, first sip, I immediately knew that it was the best goz I've ever had. Just one sip. Not too many beers can do that. That's all I got to say about it. Awesome. I'm going to agree with you there. Anastasia. Number six for me is the plus-tur-lau-tur-lau-tur. Really? Yeah. I think that she was awful. I couldn't finish it. I had to dump it. I love saissons and that was making me really sad about life. Makes me sad too because I love Saint-Somewhere and prairie both. I don't love Saint-Somewhere. I love prairie. Saint-Somewhere and I have this love, hate, semi-abusive relationship with each other. So the fantastic voyage you thought was better? Explain yourself. I'm going to. Okay. Number five, fantastic voyage from perennial. Not that great of a beer, but it's darker and it's chocolaty and it kind of coats your tongue enough that you could kind of pound it back and the Saint-Somewhere was just too light. It showed its flaws very easily like a hooker and really good lighting. This is getting really dark. I've been away for a while. I know. And all you could talk about is sucking cock and being a hooker. And Grant and I are very intrigued. This episode you talked about how you got into the porn biz and how like porn you meant real life fucking people for money. I had to make money somehow. Okay. Number four was the Baltic porter. I like it, but this young version, this fresher version isn't driving for me. I like a little bit of age on it. I like it a little bit older. Number three was the Camus Citra. Don't you just say anything about that? Never mind. No. Is that your position? Wow. Go. Number two is the fight guys, the ghost chain. Really? I was actually really, really torn between the ghost chain and the Cisco. It's like rap or classic metal. Like which one is which? One's German and one's a French style. Never mind. All right. Cisco as number one because I loved how strange it was and how complex it was. I don't know. It's not what I expected it to be. And I like that that it surprised me and that it had those floral botanical notes. I also really like that the ghost train was super clean and easy to drink and a perfect example of the style. And if I have to explain my joke to you, I will because God damn it, ghost trade like all the Osborne Cisco like thong song. Wait, that is very that means a thoughts on jokes making it in the episode. Boom. I thought I would have just edited all that out. I know you would. Thanks for taking my beers guys. You're welcome. Sorry. Some of them sucked. You did a good job. Thank you so much because you gave us one of the beers that blue Mike's mine best goes he's ever had ever. Same here. We'll have to get some more of that. It might have been. I don't really catalog these things in my mind. I mean, that's a really good way to approach it too. Yeah. Well, thank you guys for being here. Grant. Thank you so much. Thanks for having me. And I'm really glad I got to spend your birthday hanging out with you. Yeah, this is how I spent my fucking birthday and this obviously you aren't as glad box of sadness with us poor folks with a fantastic voyage. That was just. Yeah. First station, thank you for supplying all the beer and for being here. You're wonderful. I have boobs. Also. Yes. Yes. Speaking of boobs Mike. Hey. Thank you for being here. Hey. Thanks for having me. Anastasia. Thanks again for bringing these beers. It's really nice to still be surprised and completely taken aback by something that you've never had before and you totally wowed me with that gozo. Thank you. That was fantastic. I love you. I love your wife. I'll take it. That's fine. Yeah. I'll take your wife too. You guys are wonderful and super super super super supportive and beautiful and thank you for your donations and your emails and your iTunes ratings and keep them coming and keep donating to us. We need to get the GABF. Yes. Keep it all coming. Do it. Please. Please send us these emails. We like answering your questions and please interact with us on Facebook as well. Do that. Yeah. Facebook.com/theberests. Instagram.com/theberests. Well, there are no booty pictures but there's lots of pictures of beer. And that's why why bother growing that. I promise I'll be happier next week. You're old. Let's just get to it. Wait. Wait. Why are you bringing up fucking bad shit right now? Hey. Why don't we go downstairs and drink some more beer for your birthday? Yeah. That sounds better. I like the way she's spending. Why don't we go drink that bourbon that I want you for your birthday? That's a really sweet way to say you're old. Yeah. Before this guy fucking dies. I think somebody bought you slippers and a cigar. I brought a jaratol beer if you want to try that. It doesn't have fiber. It's sponsored by Matlock. It's sponsored by Matlock. Oh, fuck you bottoms up everybody. What the fuck does Matlock have to do with my impending doom? If you know who Matlock is, you're fucking old. How about that? I know who Matlock is. I do too. I saw Matlock when it came out on TV. Do you have to watch reruns or? Fuck. Wow. What a different generation you lived in. You know what? I work with people who don't know what a fucking Walkman is. You know, back in my day, Walkmans used to be really cheap. Tell us about the war. Where's my World's Fair Cup? It's right next to your VCR. No, no, VCRs are the new hipster record player. I am the oldest fucking thing in this room. Thing. I like things like this. No, yeah. I'm this house. All the blankets are all younger than me. I am counting everything in this room and it's all younger than me. Really? This house is younger than you? This is built in '82. I was built in '75. Hey, I was built in '82. Fuck you. This house is as old as you. I wasn't even born. Oh, man. Woo hoo. For more information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. I'm John Rubio. Thanks again for listening. [music] [music] [music] [music] [music] [music] [music] [music] [music] [music] [music] [music]
