(upbeat music) - Episode 71 of The Beerist's podcast recorded on August 1st, 2013. Five beers from Indeed Brewing Company. (upbeat music) - Hey guys. - What? - Something's weird. - You feel that too? - Yeah, it's kinda like, you know, when you're on a roller coaster and you get up to that top of that first hill and you start getting phantom pains in your sack, - Yes. - Yeah. - Yeah, I got that. - Why? - I don't know. - Do you guys notice a weird smell? - Oh yeah. - It's like baloot. - In lumpia. (laughing) - I don't even know what that is. - She gets what that sounds like. Of course she does. (laughing) - I find my eyes are just watering uncontrollably, at least the one on my left side. - Yeah, penis is watering. (laughing) - Hey guys, before we get to what we're talking about, I'm John Rubio and with me today, it's Grant Davis. - How are you doing, Grant Davis? - I'm doing great. How are you? - I'm fantastic. - Good. - Also, Mike Lambert. - Oh good. - And I'm good other than that weird feeling. - Yeah. - I feel like I need a shower. - I mean, there's somebody needs to shower. (laughing) - And that somebody is Anastasia Kelly. - Oh, I got you's back. - I don't even get to say my own name. I had such a good nickname. Fuck you guys. - No, what's an nickname? - Okay, okay. - Okay, okay. - It's Britney bitch. - What? (screaming) - Anastasia came back. - Is that a reference to something? - It's a reference to after Britney Spears was crazy. - Britney? - And then she came back. - That's right. - And back, which is. - Well, you went crazy because you're really busy at your new position at work. (laughing) - Well, I went crazy because I'm crazy. - Oh, that too. - She did shave her head. - I did. - Ugh. - It's a good call. - And I grew a beard. (laughing) - It feels good on the back of my neck. - Yeah. - Yeah. - I mean, beards usually do. - We're doing an indeed brewing company show today. We got a bunch of beer from one of the co-founders of Indeed. - What a fucking guy. - Yeah, yeah. Thomas Weisenand. - Hell yeah. - Very, very cool. Yeah, he reached out to us on Twitter after he was made aware that we talked about one of their beers on our show. - And it was a great beer. - Yeah, totally fucking great. - Totally left field. - We're gonna have it again tonight. - Yes. - You know, it was on the floor of the show and maybe we were skewed. So. - Yeah, I don't think that's possible. - That beer could be complete shit. - I mean, it could be. - I thought we were totally on point that night. - I did somebody in Florida, February. (laughing) That's a good point. But before we get to all of that noise, I've got an email to read. - Dear Anastasia, I love you and I missed you so much. Welcome back. Love everyone who listened. - I actually got a bunch of emails like that from people who are wrong. (laughing) But it's okay, they all drink heavily. - Anastasia made so many ghost accounts just saying that to you. (laughing) - Shut up. - She went by Peter from Ohio for like a whole week before she said that to me. (laughing) - Hey, we got the penis and everything. - I know. The email that we have today is from our very own Ryan Mesh. Mesh, yeah, we miss him. He's gonna be back in a couple of weeks. - Hooray. - Very cool. So he says, "Dear Beerists, a store I buy beer online from recently began offering beer for sale that I know they don't have proper channel access to buy and they're charging an arm and a leg for it. I recently asked to have him remove my contact and credit card info from his system. I'm not so keen on being associated with this. Even though I severely doubt I could actually be in any trouble. From a craft beer advocacy standpoint, this boils my blood a bit. What are your thoughts on this type of black market importation of beers and their subsequent price gouging? - Ryan Mesh. - I've got some thoughts. - Okay. - I don't like it at all. That's why I don't buy any beer on the black market. I think it's too overpriced. And I think the gouging really negatively affects people who truly love beer. - Sure. - This type of price gouging, what that ends up doing is it causes the brewers to not want to release beers in bottles. - Right. - That's how we have Zwanza Day. I believe Gene Van Roy ended up hearing that some of those bottles were just going for $100. - Yeah. - At that point, he decided, "Hey, we're not gonna bottle this anymore and we're just gonna distribute it in kegs." - Yeah, and none of that money goes to the brewer either. - Right. That's my contention is that the brewer is really not getting his fair share of that money. - For counterpoint, I'd like to say, I love this idea because I'm of the opinion that capitalism rules society. And if they want to sell this stuff and people are willing to pay that much for it, fuck yeah, do it. - Cash moves everything around me. - Welcome to crossfire. - Cream get the money, dollar, dollar bill y'all. - You know, I'm of two minds about this because some people wouldn't have been able to get these beers otherwise. - I mean, that's true. - And if they're willing to pay the price, then sure, but yeah, there is a fucking greasy, gross fucking side to this, which I'm not sure I'm okay with enough to actually buy something like these black market beers. - That's the free market, and that's something that happens there. It's just that I choose to vote with my dollars and I'm not gonna participate in that, so. - Do you find that when you guys are doing independent beer trading that other people gouge on how they do unfair trades? Those people just not-- - Absolutely. - Get traded with. - Sometimes that happens. - For me, I've always been dollar for dollar. - Same here. - And that's really how I treat it. The experience and how I ended up getting the beer, that's just part of getting the beer. It doesn't matter that I flew to Europe and picked up some bottles and then brought 'em back. - I tend to only trade with people that have the same philosophy about beer as I do. I don't really care about rarity. Rarity doesn't fucking-- - It doesn't factor in. - Yeah, at all, at all. - It's the taste for me. - Yeah, exactly. If a beer is super fucking rare and there's a thousand other beers that I could just get off the shelf, I'd rather get those beers off the shelf. So when I trade with people, it is absolutely dollar for dollar even if it's a limited release thing that I'm trading with them. It just doesn't make sense to-- - Really, that's so weird. I'm surprised you guys wouldn't be into the rarity of it as well. I mean, that's the main thing for all other collectors of beer. And you guys are collectors just because something is hard to get doesn't make it better. - That's turquoise. - But it makes it more appealing. - It does make it more appealing. - Certainly. - Yeah. For me, what it really comes down to is setting the terms up front, especially when it comes to beer trading. If somebody's specifically stating, I got a really rare beer here and I want some whales for it, you know what? So be it. - Right. - Otherwise, for me, it's dollar for dollar. I just don't trade with those other people. - And I looked at some of this guy's prices and he was selling a canteon iris for a hundred bucks. That is fucking highway robbery and total bullshit. - It is. Back when you could get canteon pretty regularly around the US, 18 bucks for a 750. - I've actually bought iris for 10. The ones that I found were several years old. I think it was like 2004. - Yeah, but you're not just paying the price of the beer. You're paying for the risk this guy's taking and selling it on the black market. - Yeah, the cocaine submarine rental space. - Exactly. - Yeah, I don't know. If somebody's willing to pay it, bless them, you know? But yeah, it's greasy and gross and it makes me feel uneasy. - Yeah, otherwise you should just do regular trade for trade with other people. - Yeah. - And going to one of these people. - Yeah, there's a number of people who would be willing to do that. - Absolutely. - And that's the great part about it. Is that there's still people out there that are true advocates. - Totally. Thank you so much, Ryan. We really appreciate your email. If you guys want to send us email info@thebirisits.com. If there's a good question in there, we might read it out on the show and discuss it. If that's entertaining to you at all. We have a few iTunes shout-outs to give, nice. And these people, what they do is they go onto the iTunes music store, do a search for the beerists. And when they find us, they'll leave us a five-star rating and write a review for us. And when they write that review, I can see their name and thank them for it on the show, which is what I'm about to do. - Please all of you listening do the same. - Yes. - It helps out a lot. It gets more eyes on the show and gets more listeners into what we do. We really appreciate it. Warm Lager is the first person we're thanking. And he says that he started listening about three months ago, and he's already plowed through every episode. And now we're his favorite podcast. - That's like 75 hours that he can't get back. - You know, I'm just sad people in a room drinking beer and inflating their own self-worth. This is what suicide sounds like at a really slow speed. - Yeah. - How's that rock bottom taste, Michael? Dispute and Rasputin says, "This is what craft beer is all about. "Drinking great beer with even better company." Fuck yeah. What? - Oh, nothing. (laughs) - Good beer, good buddies, good times. - Yes. Rainbow. - Do we just get rainbowed? - I think we got rainbowed. - We also forgot how much I hate all of you. - Oh. This next guy, his username is MyFartsSmellLikeEggs. (laughs) - Wow. - Warns, if you listened to Bill O'Reilly or meet the press, then you wouldn't get this show. - Fuck yeah. - He also says we're seriously funny. Not Ted Koppelfunny or Rush Limbaughfunny, but funny. - Ted Koppel's pretty fucking funny. - Yeah, I've just seen him. - But if you guys do listen to Bill O'Reilly or meet the press, you can still also listen to us. - Yes. - That's cool, we'll take them too, we're hoarse. - Total hoarse. - No, Linsky says, so I was eating a great sandwich the other day, it had some sweet boar's head, honey glazed ham with some of Mardi. Who doesn't love Mardi? Sweet honey glazed ham. He actually transcribed the entire fucking speech that I gave about that, and he ended it by calling us awesome. So thank you so much, no Linsky, we appreciate it. Word, word, okay, there's like three O's in there. Rated for the sake of Radian to be shouted out because he's vain like that and needs attention. And he signed his name at the end, which is, can I go ahead and open these beers? - Yeah, that sounds great, thanks. - Let's open these beers. - Indeed, brewing company. Actually, first, you know what? We got a donation, sorry, hold that beer. We got a donation from a guy named Ryan Warmbier. And that's actually his name, I think. It's spelled W- - It's a fake name. - W-A-R-M-B-I-E-R, I hope it's real. - It's probably this warm, lager guy that gave us iTunes shout-out. - Possibly. Ryan, come shoot David so much. - Thank you so much. - Ryan, thank you for your donation, we really appreciate it. - Thanks, buddy. - As I've mentioned before, we're trying to get to the Great American Beer Festival and we're really, really close to being able to go. We just really need people's help. So if you can donate some money to us, go to thebearest.com, click on the PayPal donate link on the left hand side of the page and send some money to us. - Give us your money. - Yeah, anything you can afford, your name will get put into the hat where we're gonna draw two people to get one of two different gift packs that we're putting together. - Stealing our grandmother's social security check never sounded sweeter. - I know. - Going into debt is so cool these days. - It's so much fun. - So much fun, get new credit cards and then just charge PayPal to us. - Max them out. - I love that she's saying that and she looks like the fortune teller that cursed that guy in that thinner movie. (laughing) - Better watch out, I'm gonna curse all of you. - I know, I know. We're gonna get to our beers this time and this is, like I said, indeed brewing company. Indeed brewing company was founded by Nathan Burnt, Thomas Wise and then in Rachel Anderson in summer of 2012 in Minneapolis, Minnesota. And their head brew is Josh Bischoff. And their beers available in their tap room and about a hundred bars and restaurants and 70 retail stores in Minnesota. Why indeed? I'm gonna read this. We just can't believe we're the only ones tired of the whiny doom and gloom sentiment around us. I think they're talking about three Floyd's. (laughing) We want to tout the positive side of things and embrace mindfulness and adventure of feeling we've found plenty of here in Minnesota. Even Indeed's logo has a hint of a smile, a sense of happiness and fun that illustrates precisely what we want to share with our customers. It's that subtle smile. We feel Minnesotans enjoy sharing with one another, especially in deep winter. We're a hardy breed, we Nordics, and it's nice to have something to smile about together. And in February of this year, Indeed announced plans to double their production capacity to a tune of $250,000. And that includes new seller tanks, production equipment and new employees. - That's good, 'cause this beer needs to get out to more people. - It really should. - So Indeed could've just donated all that money to us. - I mean, yeah, they could've. We could've gone to JBF for like the next like 25 years. - Or just gone to JBF and straight to victory aisle. I don't know, over there is a real thing. - They don't need to up their production. I have this black market guy, I can get this beer on. (laughing) - Fuck, this first beer that we're drinking, this shenanigans summer ale is an American pale wheat at 5% ABV, 14 IBUs, and it's available from May to September in 12-ounce cans, 750 milliliter bottles and on draft. And this is brewed with sriracha ace hops and regionally produced honey and locally malted red wheat. - Hey Mike, hey Grant, what's that summer ale you like? Shenanigans? - Oh, he got a whistle with him. - What does this mean? (laughing) - I think it's their secret crack language. - Oh. - What do we think about this beer? (laughing) - It's really, yeah, hazy gold. - Dirty gold though. - Yeah, a lot of diamond gold. And I can smell the anguish. (laughing) - It's got a pretty decent amount of head on it, it's really tightly packed foam. - It smells like sriracha ace. - It does, a little bit lemony, a little bit dirty. - Jesus, I pulled a grant. - Do I just need to snort the fucking beer? - I just, what on those firsts? - He's like, you know what the best part is? The drip. (laughing) - I think it's an important part of tasting to let the beer slide off the tip of your nose, make contact with your nasal passages. - Yeah, no shit. This is a pretty earthy aroma also. There's a lot of wheat in there, but there's something earthy and dank about it. I get a lot of the honey sweetness on the nose. - It smells like sunshine and rainbows. - Grainy, sort of like a thick pastry of some type of like a scone or something like that. - Okay. - Makes any sense. - Yeah, that does make sense. And there's a lot of wheat there. I don't know, the grassiness and the earthiness kind of mucks it up a little bit, but in a good way. - Remember when we used to drink beers all the time, it would be like, oh, this one's like a cow patty. We were drinking a bunch of gross beers back then. - No, those are great. And this one's actually pretty damn good too. I just took a sip and it is very earthy and pretty bitter for being 14 IBUs. - It's not pretty drinkable though. - Oh yeah, totally is. - The mouth feels fantastic on this beer. - It tastes like honey graham crackers to me. - And sunshine and rainbows. - Yes, dirty wheat. There's a water cracker quality to this. - Oh yeah, yeah, totally. - This is gonna sound weird, but on the back end, I get a sticky rice, a sweet rice. - Okay. - Hey, do you think this would go good with humbled fog? - Yeah, yeah, I do have some in the fridge, but we're not gonna crack this open on Mike. Again, ever. - I'm sure Mike wants you to crack the cheese open on him. - I know, he wants you to crack a nut on him. - Yeah. - I've been so good not making any jokes and all y'all. I just ram it 'em in. - It got a little dirty after you last. - Ram in a man. You know, we were acting out 'cause we missed you. - You're getting good at lying. - I know, this is good. I like that lemony acidity that's going on because I assume that's what the hop is doing. Sriracha eyes will have a lemony, lemon grassy sort of thing going on. - It's a little dry. - Yeah, it is. - Prickles your tongue a little bit. - Dry and dry-ing also. Like there's an astringency there too. - And oddly thirst quenching. - Salty? - Yeah, and it's almost gatorade-like, you know? - Yeah. - There's something that has electrolytes. - It has electrolytes. - It's definitely a porch pounder. - Absolutely. And I like it because it's got a lot of flavors going on there and stays completely accessible and super easy. - It's a neat summer beer to come out of the north. This is something that's far more suited to climates like Texas. - Yeah, no shit. - I really like this a lot. I also like the amount of carbonation in this. And like Mike said, the mouth feel is just fantastic. - It's so on point for what I would want in a summer beer. - And I don't think we've mentioned yet. The can art is fantastic. - It is. - On all of these beers. - Super bad-ass. This one has a bear riding a motorcycle with a seal in the side car who's listening to one of those old-timey record players. - It's like my life. - I know, yeah. - It kind of looks like an etching, like a wood print stuff. - Yeah, it's fucking cool. - I'm getting a tattooed on my ass tomorrow. - Really? - Yeah, my body's free. - You know, any of you on a brewer's wanna advertise? (laughing) - I'm so awkwardly silent. - You know, did you hear them rushing to do it? I was actually thinking about how I could incorporate talking about our buddy Sam Nguyen and all that fucking beer marketing he has on his body. - For real. - I told him his next tattoo should be a tap handle right above his dick. (laughing) 'Cause seriously, he has logos of every brewery all over his body. - He should get free beer from those people forever. - And he's a Ciceroan. - Yeah. - Which means he's not fucking around. - Let's start that kickstarter. Free beer for Sam Nguyen for life. - He deserves it. He really does with all those fucking tattoos. - Seriously. And for everything else, he does, it's awesome. - Did I get a crack or a hot tattoo on me? - You could probably just do that with blow job. (laughing) I don't know if you know how crack works, but then some most people get it. - Oh, Grant, we know what you've been doing. - When you call him Grant, he gets really confused. After crack, he's daddy's little cutie. - So daddy's little cutie. - What? - I need my crack. - Do you smell that? - Yeah. - So, John, what, what beer are we gonna have next? Don Beerus? - Okay. (laughing) You can't do it. Damn it. - Nothing. We're gonna have to a tripper. I've a APA. (laughing) See, I can't. - Oh, it's so good. - I have no rhythm. Daytripper American Pale L's what Mike's opening right now. We just finished in Anakin Summer Ale. This is Daytripper. It's an American Pale L at 5.4% ABV, 45 IBUs. And it's a year-round offering available in 12-ons cans, 750 milliliter bottles and on draft. And it's brewed with regionally grown American Pale malt and European malt's. It's hopped with Glamet, Cascades, CTZ and Summit hops. And we had this on the show when we did that Florida roundup. This is the one that saved the show. Second verse, same as the first. It smells absolutely incredible. - This is from Florida. I'm confused. - No, no, no, no. - I should pay attention more to your show. - Yeah, I mean, we did a bunch of Florida beers and it was a disaster. So we opened up other things that weren't from Florida and it was good. So this, it's kind of a murky copper color almost. - It's pretty, yeah. Hazy. - Like a little orange. - It looks like an old penny. - Yeah. - It's like leaves that have just turned in the fall. - Yeah, that's a really great description of this. This has probably got the best hypertension of the two beers that we've had so far. - And holy fuck buckets, guys. Taking a sniff of this is like heroin. - Oh, that's so fucking good. - It's so good. - I feel weak and woozy. - That's so good. - Candy like and Anastasia, yeah. Perfume, she's dabbing it on the back of her ears. Perfume, citric, but orange juice citric with pine. - You're going to welcome that Anastasia beard on the back of your neck tonight. - Any one of you can have me right now. - No thanks. - Grant has to say that it's crickets. - Cutey little daddy has dibs. - I'm going to call it dibs for Grant and I'll write shotgun. - Like the bear in the seal. - Yes. - This is just so incredible. I can't stop smelling it. - It smells like baked goods. - It kind of does, right? - Like a cupcake or a pie with some orange and maybe a little bit of wild strawberry, some marmalade. - Yeah, it's candy-like, right? There's like a peach quality to it too. - Speaking of that, it smells exactly like opening up that hop candy that you bought online and then just sticking your nose on the bag. - Oh yeah. - There's something sweet that's there that's underlying everything else. - Okay, I can't hold it back. I need to drink this. - Yeah, we're going to drink this. - I think it's a cascade is what you're talking about. - Yup. - It's the worst thing I've ever put in my mouth. - No, this is amazing. - No, this, I've heard of other things you put in your mouth. - I can say for sure. - Hey, don't get so down on yourself. It's okay. - Yeah, I know. - He gets down on everybody else. - He's kind of a slut. - So this is delicious because I really like how they captured the flavor of Caramelis sweetness but none of the sweetness is actually there. This drink's really dry. - It smells like that Rice Krispie meringue thing. - A little bit. There's a little bit of that. I mean, it's way more citric. - Well, I know, but it still has that kind of meringue. - But there's like marshmallow-y. - But yeah. - I see what you're talking about with the sweetness in the aroma. - The aroma, yes. I also didn't expect this to be as bitter as it is. - It's pretty fucking bitter. I mean. - Dry and bitter. - They call it 45 IBUs. - Yeah, it's piney up front, like you're saying, and then it's kind of smoky at the end. - It's citrusy and resiny, and there's a lot of things that it's doing. - Yeah, and when I notice this just says bitterness, I agree and I disagree because the bitterness to me spikes in the middle, then goes away very quickly. You taste a lot of the hop flavor. - But it is there. - Yeah, and then you get some bitterness and then the bitterness goes away almost completely, but there's still a little bit toward the end. Some residual bitterness is sticking around just enough for you to know that you just drank some hops. This is fucking delicious. - My palate's been really sensitive to bitter lately just because I've been drinking my weight in bourbon. - Oh, yeah, it's a lot of bourbon. - Oh, yeah. (laughs) - I don't actually like the first sip as much because of the nose, but as I keep going, I love this beer more and more. - Yeah, this is good. - And then it's one of those that I don't think immediately compliments the nose, but after going, it perfectly, it's like, oh, these two were meant to be together. I just didn't know any better. - Yeah, it's pretty synergistic. Having just the aroma or just the flavor doesn't really do this justice unless you're actually smelling and tasting it at the same time. - Agreed, and the primary flavor that I'm getting out of this is cascade. It seems like there's a lot of cascade hops, which usually comes off like grapefruit pith and a little bit of pine, right? But then there's all of these other intricacies, other citruses, orange juices, tangerine peel, a little bit of something like peach or mango, and then it gets grassy and piney. It's kind of weird. - It covers a lot of ground in terms of the different hops that it's using and the different things that it's highlighting. I mean, you go from tropicality to pine-iness, back to pineapple, back to resin. - Yeah, and those European malts are what are giving it that really awesome caramel equality, but I'm glad they didn't go overboard with this, and they didn't make it more sweet than it needed to be. Like, it's not sweet at all. You just get those really great European malt flavors. - This is still very firmly a paleo. - Yeah, it's got an almost IPA-like nose because of that sweetness, but since it's not showing up in the flavor, that's what's still making this very solidly a paleo for me. - I like that. I like that it's actually a paleo. - Mm-hmm, yeah. - And not like an over-aggressive paleo. - For me, it's partially that but partially in the body and the fact that it's not as alcoholic as you would consider an IPA to be, right? - In comparison to our Florida episode, which was quite a travesty, what are you guys thinking right now? - This is just as good as I remember this. - It still holds up. - It's fantastic. - This is a great beer and we had a bunch of great beers before we even kicked off the show. - Yeah, we did. - That's it. - So, I mean, this holds its own against anything we've had. - Yeah, what do we drink? We drink a sweet water IPA. - I had one of those cultures from Realale. - Yes. - And we had the strawberry rhubarb. - Strawberry rhubarb from Nougalleris. That just came out. - And it was so good. - Yeah, I was able to get four bottles of this from a listener of the show, Josh Omernick. Thank you so much, Josh. I appreciate the hell out of it. And it was delicious. It was absolutely delicious. It was like strawberry rhubarb pie in the best way. - It was like childhood. - And thank you, Thomas, why is an aunt? Because, damn, I know, man. - Yeah, I love that these are in cans too. - Yeah, me too. And I like the fact that they are canning and doing 750s of this. If they're still doing, I don't know if they're still doing 750s of this. - Ooh, I love to try this in a 750. - That could be cool, right? This is delicious. I'm really loving this day, Tripper. It's just as good as I remember it being, I'm so glad they sent this a six pack. - They could never send us enough. - I know. - I can't stop rubbing my nipples about this. - I can't stop rubbing your nipples. - It's making me really uncomfortable. - And just because this is an audio podcast, doesn't mean I'm not actually rubbing my nipples. Everyone here can just rub each other's nipples, dibs on Anastasia, sorry, guys. (laughing) - We'll be back after a quick break. - Oh, no, no, no. We're not gonna take a break yet because we're gonna have one more beer before the break. - Oh, hey, you guys. - What? - I've got some LSD. This is a whole drug episode. - Crash heroin, we're on LSD now. - This week on The Drugists. - That's just Mike's life. We're gonna move on to our next one, which is LSD Honey Ale. - And this is gonna take me a second to get through 'cause there's a healthy bit of wax on this bottle. - That's okay, I've got some stuff to read. You, hurry the fuck up. LSD Honey Ale is 7.2% ABV, 20 IBUs, and it's available in May in 750 milliliter bottles and on draft. And this is brewed with lavender, sunflower honey, and dates. That's what LSD stands for. And it's conceived by the head brewer, Josh Bischoff. Wait, that's what LSD's? Man. (laughs) Mike already has this woodstock bandana on. It also says, "Conceived by head brewer, Josh Bischoff, LSD was originally produced by the Minneapolis Town Hall Brewery where it received a medal at the Great American Beer Festival in 2011." - I just splooched everywhere. - Did you? - It's really hot up here. - Seriously, lavender, sunflower honey, and dates? I know that sounds delicious, doesn't it? - I'm super excited about this. Oh, we finally got it open like Al Capone's vault. - Sweet release. - They really wanted to keep me out of the theater. Sweet release. - Mike is pouring. - Yes. - We're narrating everything that's happening. - He's pouring. There's a good bit ahead here. Yeah, it's a very heady foamy beer. - So? Anybody else smellin' that yet? - No. - So earlier when the label was facing me, I got really mesmerized by it. So I had to turn it away. - Yeah, it is pretty trippy if a label, isn't it? - Yeah, like it's that weird optical illusion thing, I think, where it looks like it's moving, and I felt like I had taken some of Daddy Little Cuteys, (laughing) from rock on accident. - Daddy Little Cutey. - That is set up my speed ball, so. (laughing) - This is like a deep copper. - It is, and it's-- - It's got some ruby highlights. - Yeah. - It's pretty clear, but really dense, if that makes any sense. - Yeah, but you can definitely see through it. - Yeah, you can see pretty clearly through it, but yeah, it's really dense, so it's hard to look through it. - Smell it, get in there. - That's what I was saying. - Holy shit. - Smells like a bath bomb. - Oh my gosh, it's like we just went into Bed Bath Me On. Is that the floor? - Bed Bath Me On? Bath Works? - Bath and Body Works. - Bath and Body Works. (laughing) - It smells like we just walked into Lush. - I don't know what Lush is. - It's a lavender Yankee candle. - No, Lush is a store like all the other stores with body stuff. - Don't, I don't know. (laughing) - I always said, you pretty much said it's like walking into a Bed Bath Me On. Body Works, whatever the fuck, whatever. - But it's a more natural, it's kind of hippy. It's kind of a hippy thing. - Okay. - So everything smells real and nice. - Yeah, Mike, have you been there? - No. - No, good. - Have you smelled me? - I'm smelling lavender, sunflower honey, and a hint of dates. - No way! - I get some bajuli, no lie. - Actually. - Or maybe some sandalwood? - Sandalwood. - Sandalwood totally. - Sandalwood, okay. - I don't get bajuliwood. - I don't get bajuliwood. - Sandalwood makes a lot of sense. - I get cinnamon, a lot of cinnamon. - Mm-hmm. I want to put this in my body. - There's something that's almost like sunflowerery too. - Oh, that's a small honey. - That's sunflower honey. - That's sunflower honey. - Oh shit. (laughing) That was actually genuine, and I forgot. - Way to pull a grant. - All right, what's interesting is as I'm smelling from the far side of the glass, I'm going in line with that cinnamon. It's something almost graham crackery or something like that. - Ginger snaps. - Or ginger snaps. - Yeah, you're right. You're absolutely right. I could smell this for a while. - Some lime leaf, lime leaves. - Oh, absolutely. - Like your fear lime leaves kind of reminds me of that ballast point, an Indra canindra. - Yeah, yeah, and you know, you said ginger snaps, and immediately, my brain tuned into ginger ale. - Okay, yeah. - And I get a little bit of that sort of like Canada Dry ginger ale in the nose too. As we're talking about it, or I get a note of pickled ginger or something like that from like a sushi restaurant, there's some type of soapy quality of this. - Holy shit. Okay, I just tasted that, and it tastes like that. It tastes like pickled ginger that you-- - Well done. - Well done pickled ginger. - And ginger snaps. - In a great sushi restaurant. - And ginger snaps. - Absolutely. - Wow. - This beer would be amazing with sushi, like holy shit. - But with Anastasia, I don't know what lime leaves are, but leaves of lime trees. - Lime chips? You know how you have lime chips for the chips? The lime hint on that, like a little bit of salty lime chips. - A dehydrated lime. - Yeah. - There's so much lime in this. - There really is. - That's so weird. - Pickled ginger lime lavender, a lot of fucking lavender too. - Oh yeah. Guys, this is really good. - This is an interesting beer, for sure. - It's really, God, this is gonna sound so weird. - Okay. - It's really pretty in my mouth. - Yeah. - It's almost overwhelming though, for me. I think that it could be toned back on that lavender just a bit. That's not to say that I'm not enjoying it. I'm enjoying the hell out of this. - I think that this is great for 7.2% alcohol. - Oh yeah. - It's just the right amount of alcohol, and this is the perfect serving. I'm glad that we're sharing this bottle, 'cause I think my palate can get fatigued. I're just a little overwhelmed if I have a little, any more than what I've served myself. - Oh my gosh, I can eat an entire box of ginger snaps. - I could drink this LSD. - All the way. - A whole lot of LSD you could drink. - I am loving it. - I would have to split it with three other people. - I would have to, exactly like, Mike split it with three other people. I'm enjoying the hell out of this. - It's like anytime you come across a large quantity of LSD. I mean, you got to, you got to-- - It's in the same way. - It's in the same way, as Bourbon County's stout, you know, like 12 hours bottle of that, I got to split that with at least two other people, because it'll be overwhelming and if I try to drink it up with myself, I know. But this is delicious. I'm really enjoying this. Like Anastasia said, this is like makeup in my mouth. - Wait, I did not say any such thing. - It said it makes you, it's pretty in your mouth. - It's pretty in my mouth. It's like making out with a very lovely, blonde, haired woman whose hair is shining in the sun but you're in a field surrounded by laughing. - Keep going, keep going. - I was gonna say, it's kind of like a bunch of fat chicks opened up a Sephora in my mouth. - Oh, God, that makes you want a vomit. So I'm totally thinking this would go really, really well with certain kinds of sushi, but definitely a brunch beer or a salad beer, especially a salad with like micro greens and maybe some sort of orange, shallot, vinaigrette. - Yes, I'm gonna mix it up 'cause I would take this with any Indian food. - That too, any Indian food. Give me some curry with this. - As long as it's not too spicy though, I don't think that this will help with the spice. - I think the lavender, the floral quality, and the ginger. - Went to a Eastside King last night. - Oh, I love that place. - Yeah, it's fucking awesome. - That's Paul Key, Chef Paul Key's place. - Yeah, one of 'em, yes. - We're going to go to the hole in the wall. - The hole in the wall and they had their todie meshy, which is chicken on Jasmine rice. - Oh, okay. - Now Jasmine rice would have been fucking perfect with this. - Just, yeah, I can see that. - Since our last beer of the thing. - Yeah, before our break, we're gonna take a break. - Good, so I can taste myself on these. (laughing) - I've got so much shenanigans left. - I know, I know. - You know, the last show that we had also had a flower beer that we also really enjoyed. - That's right. - Yeah, but Heatherale. - The Heatherale was pretty fucking badass. - We should make a note of this. This beer, that beer. Gather around all the flower beers. That's a flower power episode. - Typically the Scots, I believe, brewed with things like that because they didn't have access to Hop. So they've brewed with. - Aw, I'm Scottish now have Hop. (laughing) Oh, we have a flower. - Whatever, break apart, we'll kick your ass. - You fucking nailed that accent. - You know, when you talk about like say Zons and Gruets, there's a lot of flowers in those two styles. - Yeah. - Even still. And even now, I guess there are a bunch of breweries that grow botanicals and put them in beer as well. I think Jester King is doing an experimental batch of a wildflower beer, I believe. - Neat. - I saw pictures of it on their fucking blog and it was this giant flask full of botanicals sitting on wort. - It was awesome. - Wow. - Yeah. - Fantome and Danny Bignon, he oftentimes will just go into the field and pick shit, won't he? - Didn't they do like a dandelion beer? - The pissing lid. - Yeah, that's right. - Yeah. - That was tasty. - The pissing lid's delicious. And it actually means makes you piss a lot, I believe, 'cause apparently dandelions are a diuretic. But apparently Lavender is something that gives Grant boners, 'cause that dude is just, he's raging over there straight up. - I'm pretty sure everything gives Grant boners. - No, you've never seen him around dead babies. - He just comes instantly. - Yeah, that's the thing that gives him the biggest boners. - He doesn't have time to get hard, the cum just comes out. - It stays his back, everybody. I hate you guys so much. I love you so much. Let's take a break. - Yeah, let's do that. - Do you need me to cut that out? - No. - Okay. - Good. - Let's stay in it. Break time. - Oh, why can't this be a video podcast? - Because we're horrible. - We want people to be hungry for beer not grotesque-ified by our faces. 'Cause we have vases for radio. - You look like a fucking tuck-watch-ey. - No, we're not fucking pretty. - I know you. - You look like Adelberg's. - No, we're not going to the podcast. - If you ever want him to cut the podcast early, just go ahead and say no. - God damn it. Break time. Stop laughing. Oh God. It doesn't stop. It's become somewhere. (upbeat music) (upbeat music) ♪ Here I go ♪ ♪ Falling down, down, down ♪ ♪ My mind is a blank ♪ ♪ My head is spinning around and around us ♪ ♪ I go deep into the funnel of love ♪ ♪ It's such a crazy, crazy ♪ ♪ Feeling like it weak in the knees ♪ ♪ When I pour over me it is a real ♪ ♪ It's I go deep into the funnel of love ♪ - Dude, I am drunk. - I know, me too. Well, we made that mistake of having three beers before the show, then the beers on the show, and then the Prairie Bomb for the break figure. 14% of deliciousness. And it's going to be rough for you Ruby, I'm driving home after this. - I know. - I'm pretty sure I woke up drunk. (laughing) - Are you still drunk? - I've been drunk for like 16 years. - Okay, mid to. The next beer that we're drinking is called Midnight Riders spelled R-Y-D-E-R. And this is an American black ale at 6.5% ABV, 80 IBUs, and it's available year-round in 12-ounce cans, 750 milliliter bottles, and on draft. Is this a slurring everything? - Is this a Johnny Cash reference? - No, no, this is a hat tip to Bischoff's son, Elliot Rider. - It might also be a Johnny Cash reference. - I'm gonna shoot that Midnight Rider. - You sound just like him, it's creepy. - I do not. - Oh, Johnny. - So this also says a style of disputed origins in merit. American black ale puts a distinctly American twist on the India Pale Ale with five varieties of malt. American grown hops are added throughout the 90-minute boil, which is Willamette, Cascade, CTZ, Warrior, Summit, and Glacier hops. - I don't know that I've had glacier hops. Probably have, but I don't know what that tastes like. - I believe they use glacier in either the 512 Pale or in the IPA. - Okay, so this beer is really dark. - It poured a very inky black. - It's dark, you get a bit of a reddish-brown highlight around the edge when you hold that up to the light, and it's got a pretty good amount of off-white tan head. Mine dissipated quite a bit, but a quick spin of the glass brought it all right back. - Yeah. - Ooh, you get a lot of the hops in that nose. - Oh yeah, and you also get a decent bit of roast. I stuck my fucking nose in there. (laughing) - God damn it. - I did it on the second one. I didn't even admit it. - So the hops that I'm getting are citric grapefruit, orange, pith, that sort of thing. - Oh yeah. - I don't know. - Resony, but I'm also getting like-- - The orange chocolate candy ball thing. - Yeah, yeah, and grass also, there's a lot of grassiness to it, but I'm also getting anise, which is really fucking cool. - Absolutely. - So educate me again. - What makes something an American black ale is it just a matter of the roastiness and darkness of the beer? - This is something that's not quite a porter or a stout. It's definitely got the black malts, but for me, I guess the American black ale is somewhat closer to like a pale ale, but using black malts. - Okay. - American black ale and black IPA or Cascadian dark ale are all kind of interchangeable. It's, they're not really well defined. The black ale is probably less hoppy than your Cascadian dark ale. - Yeah, but in the Cascadian dark ale to be a lot more dank. - Whatever, same fucking thing. It's just a matter of the hops that they use. - Yeah, you know, I would say that too, but they're calling this an American black ale and it's 80 IBUs and 6.5%. So it's closer to an IPA than it is a pale. - Especially with this nose, yeah. - Yeah, the nose is fantastic. - But to me, this doesn't come close to Cascadian dark ale. There's a lot more of that brewer's licorice that's going on here. - Yeah, and I taste it that and I get a lot of that. - Absolutely. - They're using a theme with their beers. Dry, dry, dry. - And I love that about it. - I love it. Dry, but also multi. I mean, there's a lot of really great multi flavors in this too. You get stuff like black and malt, that sort of thing, molasses, anise, licorice. You get all of that, but with none of the sweetness that you would associate with like, let's say a stout or even a rye beer. You know, at first I thought this was gonna have rye in it because of the name, spelled writer. - This has a bitterness that's reminiscent of warm wood. - That's interesting, yeah. There's something about it without the sweetness and without the herbaceousness. Something that's almost absent like to me and it's the anise in that bitterness. - Yeah, something absent like or gin like also. There's a floral quality to it too. That's really interesting. But gin, I think it gets closer because of the citric acid or the citric quality of gin. - It's very light. It just washes over my palate and then it dissipates 'cause it's so dry. - It's really damn drinkable. This is easy to put down. - And it's a touch chocolatey, like dark chocolate or cacao nibs, that sort of thing. - Yeah. - I got some coffee from it still. - Yeah, coffee-ness. - Totally. - Oh man. - It's nice. - It's one of the best black elves I've had in a long time. - It really is. - I'm quite impressed with these guys. I mean, with these first four, I don't really have anything negative to say with each of them so far. They've all held a good job, yeah. - Absolutely, and they've been around for a year. Summer 2012 is when they started. - I guess it says something if they hear our podcast and they're like, we're gonna send you something to rip us apart, dare you. - Yeah, no shit. That's a part of me. - Yeah, I will. (laughing) - You can't really. I mean, I'm only gonna have minor quibbles if I do. - It's neat. I mean, that they've only been out for a year. I had never heard of these guys until you busted out that can on that Florida show. Same here. Fucking amen. I'm really happy that you busted that out. This is fantastic stuff. This is really, really great stuff. If anybody's in Minnesota or within their distribution area, search these guys out. It's fucking amazing. It really is. And they're doing it right. I like the presentation on the 750 milliliter bottles that they're doing. - All of their packaging is great. - All the packaging is great. And they're canning the beers that should be canned. - Exactly. And I'm digging the carbonation on this beer quite a bit. Like the carbonation of mouthfeel have been dead on in every single one of these beers. In the water, overall the water quality and this is exceptional. - Pretty flawless, yeah. Just a slight touch of minerality. - Just in, just in the beer. - Yeah, absolutely. - And it's just enough to add what just a pinch of salt would add to a good dish. You know, it got electrolytes. - It's got electrolytes. - The flavor's just a little big again. - Drink it when you've been drinking. - Right, yeah. It's just really funny to me the fact that as an add-on to a throwaway episode of a Florida episode, you guys tacked on this indeed brewing and it led to them sending us these great beers. - It was a show stopper. That was a show stopper. - It was. - That was a day tripper. That was awesome. - So what I think happened was that Thomas Wise-Nand's brother listens to the show. - Fucking great. - Yeah. - And he tweeted at him saying, "Hey, these guys said something really nice about one of your beers on their show and this guy came back and listened to it and was flattered and asked us our mailing address." And I sent them the address and then didn't hear shit for a few weeks. - Brothers are busy guys, you know. - No, absolutely. And I'm thinking to myself, maybe they sent a box and it got lost or it went to the wrong address or something. So I pinged him back. I was like, "Hey, just wanted to make sure I didn't miss your shipment." And he says, "Oh, yeah, okay. I remember you now. Sweet. I said, "Do you guys something?" Awesome. And two days later, I had it. - Wow. - So yeah, like several weeks went by and I was like, "Are they gonna send us something or did I miss it somehow?" - Sure, it wasn't like you're harassing big. Hey, where the fuck's that down here? - No, it was like, "Hey, I'm concerned. I want you to waste your money." - No, yeah. And they sent it to us in a foam line container with fucking cold packs. So I got the beer cold and ready to drink. - Oh, shit balls. - Awesome. - Yeah, totally awesome. - Fucking worth the wait. - And not only that, but one of the beers the fucking pale ale was canned two days before I received it. That's sick. - It's gonna be really sad when we get to the last beer and completely shit on these guys. - No, I don't even know what the last beer's gonna be like. - Yeah, and that's the other one that I haven't had. - I'm really excited for it. - But man, I'm digging the hell out of this Midnight Rider. If you had told me there was rye in it, I'd believe you. - There's a spicy note that there's one. - Yeah, I'm getting that spice. I'm getting that little hint of a niece. I'm getting that little bit of Russian rye bread, you know? - Yeah, it's fucking great, man. This is, all of these beers so far have been fantastic. - There's a grittiness to it. This Midnight Rider has a thickness to the, I mean, I said before, it's light-bodied. - That's a really good descriptor, like coarseness. There's like a stone-ground. - Yeah, it feels like as I drink it, it's silting my tongue in some way, and I have to scrape that back. - It's tongue-scraping, it's tongue-scraping. I can feel it on the roof of my palate. It's a stringent, I can feel every single place where this beer is touching. That's really weird, especially with the fact that it feels light. - And when you're drinking, too easy. This is too easy to put down. - It's not something that's gonna weigh you down. It's gonna give you a ton of flavor, but none of that oppressive weight. - This is a beer that I could see drinking a lot of, especially if I was on the north. - Yeah. - Or it's a little bit more temperate and less summer. - Yeah, it is like it is here all the fucking time. - I mean, I would say that the bitterness and the coffee notes temper me a bit. Now, I'm not gonna just chug this right away, but I could see how this could be dangerous, yeah. It's a slow jam that's easy to take. It's great. Thank you, Elliot, and this is good stuff. - Like roofies? - I mean, it sure, if you, roofies are your slow jam, then all right. (laughing) - Really slow. - Oh, she mustn't roll. (laughing) - Oh, God. - I hope nobody ever roofies us. - It sucks. - Did you get roofied? - I've been roofied before you. - When? - Back in Vegas. - It's not a thing you have to say. I hope no one roofies us. - I did it on purpose. - Yeah, Mike. - Oh, that's right. - Mike roofies himself right before he thinks he's gonna jerk off. - You purposely roofied yourself? - It's the double stranger. - What was it like? (laughing) - The double stranger. - Do you make it the strip behind stranger? - I do. I don't remember. - Okay. - One, two, one. I don't remember. - You woke up covered in sweat and fucking sperm. - It was a great night. - Did you wake up and accuse yourself of rape? - I would never accuse myself of such things. (laughing) - I don't know, Michael's a sweet prince. - Sweet prince and I love you, mom and dad. - Daddy's a little sweetness, whatever. - You are covered in mosquito bites. - Dude, they-- - Oh, oh my God. - They tear the fuck out of me out. - That's so amazing. Usually they come after me. - And how are they biting the inside of my arm? - I don't know. - That's amazing. - Hey, I stopped going like this outside. - You mosquito bites look bigger than your biceps. (laughing) We're moving on to our next beer. That, like I said, was Midnight Rider. Last beer. - Yeah, the last beer of the evening is Old Friend Holiday Ale. It's a winter warmer at 7% ABV, available in December in 750 milliliter bottles and on draft. And this is brewed with, get this, fresh ginger and a hefty dollop of family harvested honey. - Yes. - Nice. - That sounds awesome. - Right around this time of year, I get really nostalgic slash sentimental for the holiday season. I really miss it, especially in Texas when the sun's just beating on us so much. - Yeah. - Like, man, I wish it was cold. I wish it was winter. I wish it was fun. I'm only having a blanket. - Beating on us, even though there is no sun. - I know. - So we just can't escape it. And I found a couple of the Sam Adams winter pack that Ruby had given me. - Yeah. - And I put them in the fridge and I've been drinking them this week and they've been great. - Yeah, fun. - And it's really weird because I'm like, I turned down my AC really cold and then I drank them. - Yeah, 'cause I gave you that winter pack with the Cho Chocolate to pair with it. - Aww. - They're great, yeah. Yeah, it was so good. - Aww. - Yeah. - Holy shit. - Yeah. - Welcome everybody. Little John is here in the studio. - Is that the name I get when I do crack? - Yes. This beer is extremely dark when you're just looking at it straight on, but when you hold it up to the light, you can see that it's completely transparent. - It still looks murky though. It looks like it was stale. - Yeah, just a height. - It's kind of like a cola. - Like a winter punch. - I can see right from the bottom all the way up to the head. - Yeah, you know, I think you nailed it, and the manifestation would like with sale. - Absolutely. - Or something like, I don't know, like the amber that the mosquito was stuck in in Jurassic Park. - Sure. - I mean, it's that kind of color when you hold it. This really deep, rich, reddish-brown. - A bit of head. Look at the smell of white head. - Good. - Oh man, smell the ginger on that. Ginger, but then there's-- - God, it sounds like the holidays. - Burnt sugar, toffee, nutty. - Yeah, lots of toffee. - I get a hint of lemongrass. - Yes. - Uh-huh. - There's a fruit quality, and I think you nail it with that lemon grass or something kind of herbaceous, mulling spice, but just only slightly. - Yeah. - I get some orange maltiness in the nose. - It's almost like cinnamon or something like that. - Yeah. - Something marmalade-y or something. - Like exhausted cinnamon sticks. Like cinnamon sticks are the things for other things that aren't quite as bright. - When I was a kid, I remember making this orange with clove and cinnamon, and that shit that you let it sit for a while, and it's like potpourri. I was gonna say something along those lines, but I was gonna say chai. - Okay, yeah. - You know, something like that. Like something that's citric and clove-like. The ginger is really nice and bright in this. - Man, this smells like winter. Why can't it be cold already? - I know, I can't. I wish it was 20 degrees colder in this room while I'm drinking this. - This is good. - That is a really crazy, even keeled winter warmer. It's almost like an ESB brew with ginger. It's stepped up just a little bit. - Yeah. - Yeah. - There's a little bit more of a sweetness to it, but it has the- - Marmalade. - Yes, it's like an ESB with Marmalade. It still has that kind of grassy, kind of earthy sort of thing going on, but then there's a sweetness. There's that orange Marmalade that's there. - Yeah, something about the base that reminds me of an ESB, but it's a British from that. - It's very bready. - Yeah, yeah. - I really appreciate that Anastasia mentioned that it tastes like cinnamon. I really get a lot of that. It's got this really nice warming quality. It just feels really nice. - I suddenly get this rush of this festiveness. - Yeah, and you know, something Mike said earlier kind of resonates with me. He said something about, I think you were talking about Midnight Rider would be really good in Texas. - No, actually it was something else, but you were talking about the Texas summer and how it's a really good drinking beer for the Texas. - The shenanigans. - Yeah, yeah, yeah. - Oh, the very first beer that we had on time warping. But this is a Texas winter warmer. - I think you're right on point. - Because it doesn't go overboard like a lot of other people who do winter warmers. I mean, this is more of a traditional winter warmer as far as body and heat is concerned. - This is a really restrained winter warmer considering where it's coming from. - Right. - Because the winters are so brutal up north, especially in comparison to what we have down here, which is nonexistent. - Which means that they should turbo load it with on the fiber. - Well, you would just think that it would just be super heavy and oppressive considering where it comes from. But this is so even keeled. - This is really nice. - You could like an aggressive kind of waffle kind of thing. - Yeah, but like a traditional winter warmer, it's a little bit more even keeled, which is what I enjoy about this. - It reminds me of the Samuel Smith winter. - That's exactly right. - Or was it called winter welcome, I think? - But you're welcome. - It reminds me of that, but a little more aqueous and not quite as full bodied as a Samuel Smith one. - And Sam Smith also has that appley thing that they're yeast also does. This has none of that, but-- - This is cleaner. - It is. - I'm really impressed because the aroma, it's just very heavy on the ginger. And I was like, I don't know what this is gonna taste like because we had the LSD honey ale, which I thought had a lot of ginger flavor to it. - And it tastes like a pickle ginger. - Yeah, that tastes like an aggressive ginger, but this one, it's very smooth, it's very light. - And this is the one that actually has ginger in it. - Now one didn't say ginger, and this one's very balanced, it's nice. - I agree. - I wonder when we drink this now, versus if we drink it in the winter. - I mean, the hops would probably be more bright and present as it is, the hops are still pretty bright. You're getting a lot of citric hoppiness out of this. And it doesn't feel like they've faded that much. And I don't know if that's because of the ginger. - Yeah, I get that, but I guess my question's more to how we rate beer based on that current climate. - Right, right, right. - How outside factors factor in to how we look at these beers. - I don't know, I mean, I think maybe it'd feel more appropriate in the winter. - Guys, you certainly get really excited getting to have a nice warming beer and when it's really cold out. - Yeah, but we are drinking this in like over 100 degree Texas summer right now. - Yeah, it's weird. - And it's awesome. - Spoiler alert, this is going hot in my list. - Same here, this is delicious. - Yum, I agree Michael. - Rating is hard. This was difficult, but I ran through it. I'm ready if anybody else is ready. - Okay, let's get to ranking, is Mike. I mean, you're ready to go? - Yep, I'm ready to go. - Okay, sweet, go for it. - Number one, I fell in love with this beer the first time I had it. Total sleeper and it completely holds up. Day tripper, you are fucking awesome. - Yes. - What a great beer, loved this beer. I wish it was here, it would be a mainstay in my fridge. My number two, I really dug the midnight rider. - Yeah. - I was a big fan of this. This is something that's right up my flavor profile alley. I love the black molds that were there. I loved that a niece. I really love the way that licorice came across in that beer. And this is somebody who's not a huge fan of just licorice candy, but I'm a huge fan of brewer's licorice. And this was pulled off really well. It was almost reminiscent of the quality of the brewer's a niece that's in abyss. - Yes. - To me. - Absolutely. - And that's where it resonated for me. My number three, this old friend holiday ale. This is delicious. This is so easy to drink. Seven percent winter warmer. It's on the lower end of the ABV for a winter warmer for me anyway. It's somewhat akin to a barley wine, or at least kind of treads into that territory. - Well, the American versions are what the warmers are. Yeah. - Right. - The English versions are a little bit more even keeled something like this. - This is so easy to put back. - Yeah. - Like you mentioned earlier, this is a Texas winter warmer. - It really is. - It was a beer that really was destined to be here and drank here. - This beer would be perfect here. - For the winter. - Absolutely. My number four was the shenanigans summer ale. I love the way that this drank. It had a great mouth feel. There's certain American pale wheats that resonate with me. The gumball head, this is a really neat take on it. And this was just very lush, much more full than that beer. But this is awesome too. The last beer on this list, this is not a bad beer. By any stretch, every single beer that we had tonight was flat out amazing. And that was the LSD honey ale. The one thing that maybe put it at the bottom was that it was quite the lavender bomb. - Yeah. - If you don't like lavender, some people don't, you're not gonna like this beer. It's huge lavender. I happen to be a fan of lavender, loved this beer. I think I still like the Heather ale more, but I like having these herb based beers that we've been having lately. It's put a new spin on things for me and this is one of those beers that I still think is very worth searching out. - Yes. - Really, really good beer. Little soapy, a little bit like walking into a bath and body works or whatever it is, but it felt pretty. - Absolutely, I agree with you. Thank you so much, Mike. Appreciate it. - I'll go next because I'm drunk and I might forget what my rankings are. But my number one, I have to agree with you that day tripper is badass. Like that's a really good pale ale. It almost comes off like an IPA while being a pale ale, while obviously being a pale ale. The hot flavors are all over the place in a good way. I really like that perception of the malt without any of the sweetness, delicious. Number two, old friend holiday ale. I'm still nursing this fucking thing and goddamn if I don't love it. I think you guys mentioned that clovey, RNG, all of that stuff. I agree with that, man. I mean, there's so much good going on with this. And yeah, Texas, winter warmer, absolutely. Number three, midnight writer, awesome. I love all of the dark, molassesy, deep, rich flavors, almost like there's rye in it, you know? And maybe that's my brain playing tricks because writers spelled R-Y-D-E-R. But goddamn it, that's not a great beer. Dry as a bone. For me, like all these rankings are so close together, they all might as well be number one or number two. My number four and five aren't any less good than the top three. My number four is LSD, honey ale. It was huge with a lavender, but almost even bigger with this perceived bit of ginger I got, pickled ginger like you would get at a sushi restaurant, a good sushi restaurant. I dug the hell out of that and I've been really getting into beer with botanicals recently, it seems. And this didn't disappoint me. Like Mike said, if you're not that into lavender, avoid, avoid, avoid, because this has a ton of that. I like lavender, awesome. Number five, shenanigans, summer ale. I liked how earthy that beer was. I wasn't expecting that because when you read a summer beer with wheat, you're expecting a very particular thing. And this kind of zags where those other beers zig. I get it. Yeah, thank you. And I think that earthiness really made it something that I wouldn't get bored of after a couple of them. I could keep drinking that beer in the summer, be refreshed, be quenched and still be challenged. That was great. That's me. Who wants to go next? Grant, you ready? I am. Sweet. You're a beautiful guy. I believe that Anastasia first started this deviation from tradition, but honestly, I actually really agree with it. I feel we should start with our lowest ranked and then build up to our favorite. We did that for a while and I forgot that we were doing that. So-- Sure, I didn't. And the reason why I think it's important is because we end on a positive net. Okay. And I feel like I'm building up to my, what I'm really excited about. Okay, cool, cool. I don't, I can't imagine that any of these would be negative to you though. No, none of them are. That's a weird thing about this. Yeah. But still, nonetheless, I mean, I feel when I'm raking them, I like that building. Cool. So number five goes to Shenangan's summer ale. I liked this beer. I thought it was actually really good. I thought it had a great smell. I described it as honey teddy grams. That's not a bad thing to me, but not at all. But this one ranked the lowest just because this is such a great selection of beer. Thank you very much indeed brewing for sending this because this is really good. And thanks for sponsoring this episode. Yeah. Joke. Number four goes to Midnight Rider. And I'm surprised that I actually had to rank this solo because I love this beer. Wasn't it good? This is my Johnny Cash beer. I looked it up that Midnight Rider's reference in, God's gonna cut you down. Okay. Okay. Man, I just thought this. Oh, I mean, all of these beers have such a great nose. This had this thin body, this roastingness to it. And it's just really delicious. Number three goes to the day tripper. And I had this before I was blown away by it. And I was very surprised I was gonna have some other beers that could even top this. But this one with its heroin aroma, that was fucking amazing. And yet it's number three because number two goes to old friend holiday ale. Yeah. Like I said, I've been having a couple of holiday ales at home and I got really excited about having this one. And this perfectly encapsulates everything I want about having a beer during the holidays with my family and it's cold outside. It has this warm glow about it. I really enjoy it. You know, when I saw this in the box that I received from Thomas, I said, what the fuck are you doing? Don't you realize this is Texas in the summer and I drink it? And I'm like, oh, okay, you know what you're doing. (laughs) You know exactly what you're doing. It's a beer that still holds up. How do we, this is why I'm curious. How do we drink this outside right now instead of it inside in your house? I probably been like, what the fuck? Yeah. Okay, handle this. I would have passed out. Air conditioning in this beer, hey, okay. And number one, I give to the LSD Honey Ale. I described this in my notes as drinking grandma's bath water. But in a good way. (laughs) In a good way. I love the lavender taste. I love all the flavors of this. This was just an eye opener. Another beer that caught me off guard and I went, wow. A beer can have all these flavors and nuances and can taste this good. I was so excited about it. Gladly put it at number one. What a great beer and I can't wait to try it again. Yeah, after that LSD and that old friend holiday ale, I'm really excited to taste more of indeed special releases. Okay. 'Cause they have a bunch of 'em listed on their website. These were great. Well, Thomas, if you would like us to review more of your beers, please send them our way. Thomas, Grant is a whore, but I agree with him. If you... What a great... We'll do a second episode. What a great sampling of their beers. Oh, absolutely. I've crossed a wide range of different styles and different things that you can do. And every single one has been exemplary. Yeah, and to those of you who have been listening for a short amount of time, go back to a couple of the other shows where Barice has sent us their beers. Funkworx sent us their beers. Funkworx. And we didn't rate all of them favorably. There was one. There was one that was, that was ho-hum. There was one that was in bed. There was one that was actually one that wasn't good. We're not ho's. What I'm saying is, if people send us their beers, if brewery sends us their beers. We're gonna give you an honest opinion on what else is going on. We are gonna be completely fucking honest. I have no problem saying that something sucks just because the beer that I'm drinking and ranking is coming from the people that brew shit. We got so gladly shit on someone because we think it's funny. We got this beer for free. What are we gonna do, not pay for it again? Or is it good? (laughing) No, but all of these are great. On this stage, are you ready, Anastasia's texting and shit. No, I'm actually typing up the rankings for you so that you have them before the episode's even over. Shut down! Oh! I just got smoked. You did, that's cool. Yeah, I'm totally ready to pick my favorite child. Do it, do it. To sacrifice first. Number three, I'm gonna fuck you up and just go from the middle. Shut up from the middle! Oh, no! One end to the other, you fucking bitch. (laughing) You vile temptress. What are you doing? I was kidding. I was really excited to hear it. You guys are super wastey things. Ah, we missed you. I forgot how she treats this show like an interpretive dance number. (laughing) Fuck you, it's beautiful inside of me. Wait, go. Like some of these beers were and some of them weren't. I'm not even talking to you right now, go. Number five, midnight writer. So, if anybody wants the rest of mine. I'll take it. Did you not like it? Dude, I'm not into black ass, I'm into black IPAs and I'm doing the whole Cascadian thing. I like my porters as porters. I like my IPAs as IPAs. I don't like to mix the two. For some reason, the flavors never jive with me. I don't like the hoppy and the roasty together. Those are just like double drawing and it's not a party in my mouth. It's like forced bukake in my mouth. (laughing) Oh, what? But I'm not getting paid for. So I say no. Pass a bukake to the left-hand side. I was just like. (laughing) Oh, fuck. I was just like to say, Anastasia's here to give us credibility again. Since we're all like flating the indeed brook. Just so everybody listening knows, Anastasia is the beer buyer for one of the premier craft beer joints in town. Slash sensory analyst for brewery. Yeah, that's true, that's true. Anyway, go ahead, sweetheart, go. Number four, day chipper. I like it, foundable on the porch, like your mom's. (laughing) Oh, shit. You're three. I've met Mike's mom. She's probably listening. Hi, Mike's mom. She's really nice. Number three is Mike's drug of second choice. You're right. LSD, honey ale. I like it. I like the lavender. I like the floral earthy, it was so pretty in my mouth. It felt like a tiny beautiful blonde girl was just dancing inside of my mouth. What is happening? It was like the Rosé de Gameronis label. I'm just-- - Yeah, it was exactly like that. And she's just happy and she's pretty and she's dancing on my tongue. I was a little bummed that I didn't pick up, not with her tongue, but she could do that later. It's fine. I was a little disappointed that I didn't pick up on the date as much, but it was still really, really good to me. Yeah, none of us mentioned the dates in that, and I didn't taste it. There weren't any. Yeah, okay. Well, whatever. Number two, my old drunk friend. Holiday ale? Yes, nevermind. Song reference, totally obscure, whatever. I like it. I like it like that. Oh, baby. Double song reference. (laughing) I like it. Like that. I was hoping you. I like how light it is, but how full of flavor it is and it's complex. And I'd probably be okay with taking a few sips of this outside before I punch somebody in the dick. Number one. What? Okay, go. Just keep going. Number one, shenanigans. I'm gonna have to go shenanigans on it. I'm the only person that ranked it above a three. That's my second double porch pounder. So it's like DP porch pounder. Oh shit. Nice. Dude, I'm back. It's all I gotta say. (laughing) I have brought a level of verbal porn back. If I ever had a show that you and Caroline were on at the same time, the internet would shut down. I'll take that bitch, whatever. (laughing) I don't care if she's on the cover of the chronicle. Yeah, if this appears on the cover of the chronicle, that's pretty bad. You're looking headwalk and nuggy her. Why are we on the cover yet? Well, because-- Have you seen us? I mean, we're not all girls who are into beer, so we're in the less of a story. Fuckin' market us. They're a review. I know, great, you're a woman sometimes, and you feel left out and feminine and shit, but come on. There are five less pairs of tits in this room. Very good point. Wait, no, there is one less pair of tits. (laughing) I have a glorious boobs that I have brought to the show. Anyway, shenanigans. I like this. Exercise, guys. Shut the fuck up, everybody. Let her finish. Please. Are you still ranking? Jesus Christ. I'm trying to be professional. Here I go. Ish. Yeah. I liked how drinkable was. It wasn't necessarily my favorite beer that I've had tonight, but I ranked it really high because I could just drink it and drink it and drink it and one, two, three, four, five, six, drunk. Bam. Yeah. One, two, three, four, five, six, drunk. I was talking about if I had a six back to myself. Like, that's how drinkable-- Do I really have to explain myself to you for the love of God? Thank you, good night. (laughing) And thank you to Anastasia. We're so glad to have you back. Yes. Are you going to be back more often now? Yeah, we'll see. (laughing) Okay, good. She just gave me an outfit if I don't want her back on. (laughing) Whatever, you need me. Yeah, barely. Thank you, everybody, for listening. Thank you, everybody, for listening. Well, before I thank everybody for listening, I want to thank you guys for being on here, Grant. As always, you're a delicious person. Thanks. He has tasted your, never mind. Mike, I love being here. And I love our listeners. We have the greatest listeners ever. They donate lots of money to us. Yes. Yeah, absolutely. Thank you, everyone, for donating money. And all of you who haven't and are feeling guilty while listening to this podcast, you guys can donate money to us as well. Please go to thebearers.com. Look at our PayPal link. Click on it. Give us all of your life saving. Or just give us like five, 10 bucks. Yeah. Please help us. You guys have been getting a bunch of free entertainment from us. We don't ask much. All we want to do is go to the beer fest. And what we're doing there is covering something that we can give you more entertainment. Yeah. Jesus Christ. Give us your money. Give us so much time doing all of this shit. I mean, not as much time as Anastasia's stayed away from us. I was too busy drinking all of the bourbon and wine in Austin. Right, no, but thank you for coming back. I forgot to say that. Yeah, thank you for coming back. Listeners, go on iTunes, raise five stars. And tell me how much you love me. We swear we'll read your name like that one Vayne guy. And-- Come on! So what is this is a question for your lawyers out there. OK. If I said that if we made a certain amount of money and I showed my tits, is that prostitution? No, no, no, no, no. Being a porn star is like totally fine. Yeah. You can show it right now. We won't. So I was gone for so long because I was getting in the biz. Wait. It's not about getting naked. It's-- Wait, hold on. Wait, back up. What are you talking about? I do porn now. What? Yeah. Where can people see your porn? Real life. Thank you. OK, no, that's actually called prostitution. [LAUGHTER] OK, never mind. It's art. I do performance art. Do you? Yeah. It's a good performance art on people that pay. The last performance art thing I saw a girl put Campbell soup in her pussy and then set her arm on fire. My arm is kind of hurtin' still. No. It's not good performance art. No, it's not good. No, not at all. But hey, thanks for listening. Well, you got to do what you got to do and I'm about to do it. Right. Well, I'm trying to thank people. You guys are sending me off into-- Well, can we just let them know that I'm going to be back now so if they want to stop listening, I should probably stop listening now? Sweet. I'm glad. Are you, though? Mainly. I want to thank Thomas Weisenand for getting those sushi beers. I hope you're up a really unpronouncing your name properly. I grew up around a bunch of Mexicans and we didn't ever have a Mexican name Weisenand. So-- And those are the only names he knows how to pronounce. No, Lopez Flores and Gonzales are their names. There was one Weisenand, he was the loneliest in Mexico. [LAUGHTER] That they're ever willing to be my brain. I'm so glad that y'all like being more than Ryan because Ryan always gets the shittiest show. I'm trying to thank Thomas, and all she could do is talk about her song. Oh, it's been a while! And I'm glad that you picked me for this show and that Thomas sent you these beers so that the show was even possible. Yeah, dude, you came on a really good show. And you were the only person to shit on beers. You're so impressive. I didn't shit on it. They gave my fucking opinion. Yeah, you're pitying this shit is what Ryan is saying. [LAUGHTER] Thank you guys so much for listening. You guys have been the best. And the bottom's up. Bottom's up. Bottom's down. Oh my god. Oh my god. Shit. That hasn't happened in a while. No, I know, buddy. He misses it. Fuck your face. I missed it. Did you? I did. I didn't miss the bottom's down. You missed the bottom down. I missed the bottom's up. I'm so glad you're sober. The rest of me I would repeat it was Ryan. When Ryan was on, he'd be like, bottom's down. That's true. He was keeping the fire for you. He's a hardcore gangster, right? Hey, but that phantom pain in my sack, it's gone. [LAUGHTER] Good night. [MUSIC PLAYING] More information on the Beerists podcast, including show notes and pictures, visit thebeerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. Intro music was provided by Ian Butcher in his band, Definitely to Valley. Follow him on twitter at twitter.com/ein_butcher93. I'm John Rubio. Thanks again for listening. 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