Music for this episode was provided by Hade Schupe. Check us songs out at soundcloud.com/hshop. Episode 69 of The Bearest Podcast. Recorded on July 22, 2013. A mix of hoppy beers, courtesy of Joe Money and Jonathan Murphy. [MUSIC PLAYING] I'm really glad to see you here, Mike. Yeah, I almost didn't make it, apparently. I know. I was very worried about you, because everything was going really well, and then you started fading very fast at some point last night. Because we started drinking at 10 in the morning. It must have been a Saturday. It was a Saturday. And Mike had some problems with living, as far as I could tell. So I swept in, and I gave him mouth to mouth. He was really just trying to kiss me. And I saved his life. No, I saved your life. I don't even remember. Did he save your life? He was on the couch. It wasn't like he was drowning or anything. Right. OK, I've always wanted to know this. When you're close to death, what does Rubio taste like? Beer. That's what I always thought. And cigars. He still has flakes of dried meats on his lips. Yup, mustache. I'm not sure why we're even starting with this. I don't know either. I'm John Rubio, and with us today, I think you're probably the least tired of us today. I'm tired. I want credit, too, and I'm Grant Davis. Good. Yeah, I'm tired, too. So are you? Yeah. OK. So let's all half-ass this episode. Yeah, this is going to be so fucking shitty. We also have one of those. And I'm Mike Lambert. Mike Lambert. And I just want to say hi, mom and dad. Yeah. I hope you're proud. He owes every breath that he's taken since last night to me. Yup. You owe him a life date. And in the fourth chair we have for the first time here today. I'm here for the first time today. That's correct. Yeah. He writes for a living, so he's going to be correcting me on everything. Yup. No, no. Hi, I'm Brian Salisbury from one of us.net. Yeah. Brian is a movie critic, a reviewer, and internet celebrity. Those are all terms that I take exception to. No, I'm just kidding. Yeah, me too. But today we're doing a little mix of IPAs. I got sent in two different sets of IPAs from two different people. One's Joe Money sent me some stuff from Elysian. That's not a real name. Yeah, Joe Money? No. Yeah, that's a name. I think I saw him fight Randy Savage at WrestleMania one. Yeah, that makes more sense. No, his family even meant the money. Oh, of the Manhattan monies. Yeah, ironically, Derek Poor now. [LAUGHTER] It was all of it. Joe Money died penniless. And Jonathan Murphy sent a couple of beers from Slum Brew. So we're actually going to start out with Elysian stuff first. But before we get to that, I want to read an email that says, how do beerists, when breweries collaborate to make beer, what exactly goes into it? I know it's probably different for each collaboration, but I was just wondering if you could go over a couple of examples. Do the brewers get together and brainstorm an idea, and then go their separate ways, or do they work together on it? I asked because I had some conflicts collage and thought it was amazing the way they blended everything. And then there are other beers like the Shoots, North Coast, and Rogue's Class of '88, which have two different versions, one brewed at North Coast and the other at the Shoots. And I'm curious to see what the differences are between them. Keep up the good work. Love the show. Juan Lopez. I know that a few breweries, the way they work, is they'll actually come up with a joint idea and brew it together at one brewery. But they also do the reverse, though. Yeah. They'll come up with something separate, or they'll each go their own separate way once they have an established recipe. Yeah, and that's what Maui and Jolly Pumpkin did with a Sobegmano, right? And that didn't really end up very well. But it really depends on the brewery. Like you said, and the email one, I think it really just depends on what they feel like doing for this particular collaboration. There's no real set way that it's done. I'm not sure how conflicts was made, but it's a blend of already existing beers from two different breweries. So they probably got together and had a bunch of tasting sessions and figured out a blend for those things at work. I'm reminded of plebeian ale from the, I am way out of my league on the show brewery. (laughing) Has an aftertaste of regret and self-loathing. Yeah, no, that'll all go away once they start drinking. Oh, good, good, good. But yeah, it just depends on how they wanna do it, I guess. The only other one that I can think of was the Saison de Buff. It was stone, dockfish head, and-- So monies. But they made two different versions. They made one at dockfish head that was distributed here, and they made one at stone that was also distributed here. And I felt the stone was a little bit more hoppy. Yeah. And the one at dockfish had a lot more of that herbaceous stuff that was going on there. Well, there are also other beers that are called collaborations that aren't really collaborations like collaboration, not litigation, the Avery Russian River thing. They both had a beer named, what was it? The salvation, I think. A salvation, right? They both had a beer named Salvation, and instead of one of the guys suing the other for the naming rights, they just blended them and released this collaboration, not litigation. And also the standalone beers as well. Yeah, that's pretty much it. Thanks, Juan for the email. We have three iTunes shout-outs to give. One from Delboy Jack who listens to us during work and would love to hear a show on rice-based ales, like Hitachi No Nest, that sort of stuff. I think that'd be great, yeah. Yeah, we're actually thinking about doing a Hitachi No Nest show pretty soon. That'd be good. So that'd be a lot of fun. We seem to be getting a lot more of them lately. Yeah, they just hit the market a few, a couple of months ago. Oh, okay. They're increasing distribution here. JPR 909 says he misses Anastasia on the show, we do two, and that we should check out Oscar Blues sometime. I would love to do an Oscar Blue show. And we do get Oscar Blues here. So that's not out of the cards. Isn't that a brand of marijuana? Yeah. Yeah, rolling myself a big fatty of Oscar Blue. You should really see the cans. They have all these weed references on them, and there's a little pipe filter silks creamed onto the back of each cad. Excellent. NQLSU says we're butt chugging good. Wow. Nice. And then we only keep getting better with every episode. Thank you, NQLSLSU. Where do you graduate from butt chugging good? Like, what's the next logical step upward? Dying, probably? Like, you're fister-rific. Like, I don't know what the next logical step upward is from that. Rimming. Oh, rimming. You guys are rimming great. Rimming, cracking rimmings. So those are people who left this iTunes reviews. If you want to help us out with that, and get on the iTunes Store, look for the beers. Leave a five-star rating and write a review for us, and it helps us get more eyes on the show. Make sure you give us a five-star rating. Yeah. Unlike, who's that one asshole? Some one guy who left us three with a piece of shit. That guy is. We got some donations. Son of a bitch. Motivating you to improve the show. Like, nobody's business. Yeah. That's son of a bitch. That's motherfucker, man. We got some donations from Hayden Shoop. Thank you so much, Hayden. John Duffy III. Patrick Standard. Blake Arias. Sonnley Warchak. Cristian de la Rosa and Nicholas Quint. They all sent us donations this week. Hey, why awesome? Why the sudden influx? Well, because we're trying to get to the GABF, and I put together a couple of gift packs, one for each of two lucky people who have donated the show. We're going to send a couple of these gift packs out for some random person we pull out of a hat. Maybe you're familiar with Pepperidge Farm. [LAUGHTER] And make a nice sausage plate that we're going to be sending out. Yeah. Those delicious Pepperidge Farm members. [LAUGHTER] Yeah, so these gift pack things, like I said, but they're only two gift packs that we're giving out. If you've ever donated to us from the beginning of the show to now, actually up until mid-September, I forgot what date it was, you'll have a chance to get one of these gift packs. Mike and I have donated so much of our time. Yeah, we're eligible. [LAUGHTER] I don't like you guys at all. And the only gift you'll receive is cirrhosis. Congratulations. You already has that gift or an open-up gift. [LAUGHTER] Let's move on to our beers. Our first beer is Valhalla from Elysian Brewing. And Seattle, Washington is where they're from. Valhalla is a red IPA. This is 7.5% ABV and 70 IBUs. And it's part of their manic IPA series. They do all these different special hop blends for each of these IPAs. And this is available on draft and in 22-month bottles. And it's hopped with Sriracha Ace, the Bittering. And it's finished out with Citra. And the Grains are pale, special being a pinch of roasted barley. It's a hazy orange. Yeah, that's pretty dead on with a wispy light head. I don't really know what this smells like. It's kind of citric, a little old smelling. Do you want me to say it? Yeah, it smells old. Yeah. [LAUGHTER] It's a little syrupy. Smells like faded hops and honey. I guess I've never actually seen an IPA poured into a glass. I think the only IPAs I've had are I've had them in bottles. So to actually see the hops sort of floating around in the bottom of the glass is interesting. That's yeast. There's yeast. There's a little bit of-- sometimes you'll find some hop leaves in the sediment. But most of the time, those chunkies are used. Yeah, it's kind of honey citric, a little bit oxidized, maybe. Yeah, there's a cardboardy note. Did you stick your nose in the glass again? Without fail. You wanted to get the full bouquet. Yeah, I think Grant is half hummingbird. [LAUGHTER] I don't know what to do with this, nose. Sucks. No, I've got this sucked. So I mean, I'm drinking it. And the hops are-- there's still a little bit there. You could taste some of that sriracha. There's a little bit of that lemongrassie, lemony quality. Lots of caramel-y malt. And a good healthy dose of oxidation and fate as well. Yeah, I was going to say, is it just me or do these flavors and spices you're referring to are the only thing that I taste. I don't actually get any sort of satisfying beard taste out of it. I just kind of taste whatever they're using to set this IPA apart from others, but not the beer itself. Yeah, I mean, there's a little bit of orangey skin there, like orange peel. There's some of that lemongrassie or lemony or something. A nice dash of cardboard. Yeah, there's a little bit-- I don't know. I mean, I think that if I can wipe from my mind my expectations of what this beer should taste like, I can go. It's all right. Yeah. It's hard to give this a fair shot because it's really old. I'd love to try this one. It's like two or three weeks out. Yeah, it's just sort of a little bit dusty, but it does have the orange peel bitterness. I kind of like it. I want to love this without the faded hops or the cardboard. If that citru was brand new, that would have been really lively, tangerine, juicy, really bright. Yeah, bright, very fresh squeezed orange juice, citrus juice. But you don't get any of that here. You get a kind of a dank bitterness toward the end. That's building, I don't know, like it's just not-- It's not filled caramel. Yeah, with carbonation, that's basically all it is. Yeah, that's unfortunate. Let's move on to the next one. Drink ice can just pour that into my-- OK. Pour that straight into my mouth. Whatever, I'm still drinking mine. This is my day off today, and I'm going to drink even shitty beer. Oh, god. Yeah, what happened? Just in my second verse to save us the focus. Oh, god, OK, so Mike just cracked open the Prometheus, which is our next beer. That was Valhalla that we just tried to drink. This is Prometheus. This is also from Elysian. So it's going to make a lot of grand promises that it then can't keep. Oh, it's going to fall apart in the third swig. Why doesn't it just run to the left of the right? [LAUGHTER] Yeah, exactly. Why do they already have statues of this beer if it hasn't been created yet? My favorite part of that movie is, since life forms floating in the air, I think we'll take our helmets off because we're scientists. Science! We have a 3D map of this environment, but we still get lost. We have the 3D map plus a guy looking at the map from the ship. They could have run into a mall directory with a big fucking red sticker that said you are here, and they still would have gotten lost. Guys, I'm confused. Have you had this beer before? No. OK, so this is Prometheus from Elysian again. Seattle, Washington. It's an IPA at 6.7% ABV, 60 IBUs, part of their manic IBA series again. And this is a draft beer and 22-ounce bottle release. And it's hopped with Chinook. And that's what it's biddered and finished with. Centennial and whole flour cascade. And the grain is pale, Munich, crystal molds, and a portion of sugar. It looks really nice, golden orange. It's pretty clear. It's got a pretty decent head retention, too. It's a pretty looking beer. It smells like an IPA spiked with cardboard. [LAUGHTER] Yeah, it's a little brown papery, but you-- God damn it. A little bit of candied orange. A little bit farty, maybe. There's not much else aside from that candied orange and that dishwater cardboard. Yeah. Oh, that's heaven, guys, right? No. No. No. That's a much-- This beer, I think, is probably a year old. It tastes almost like a thin, old ale, right? The amount of oxidation on there. So oxidation, Brian. Brian isn't really that much of a beer guy. I know how to drink it. Yeah. But that's about as far as my expertise extends. Right, right. So oxidation's that wet cardboard. Sometimes it could be a little acrylic. But also, it would be like, sherry-like sometimes. And you're starting to see a little bit of cardboard and sherry in this beer tasting it. I had a girlfriend in college for a while. His nickname was cardboard sherry. Don't ask me to tell that story. She wasn't real. She was just paper. Yeah, well, spoiler alert, asshole. But yeah, that's all I'm getting out of this, is that cardboard sherry just a little bit of orange peel. This is worse than the last one. It should have run to the left or the right. But really, I think a big part of what's wrong here is that none of these bottles are dated. They don't have any dates on them. So you never know, going to the store, how old these beers are. And it's a bummer because I've had a lesion while it's great. Oh, they make great beers. And they make great beer. Yeah. OK, guys, but what happens when we combine these two? I don't know, because they're a mad man, Grant Davis. I just dumped mine. Indigestion. Oh, that worked out. It's good. It's like part cardboard from each of them just made full cardboard. What I appreciate about these first two beers is that I'm not someone who typically enjoys IPAs. So getting the really shitty ones first really cleanses the palate. And I really hope he adjusts my expectations for the rest of these IPAs. We're glad you could make it to this show. Yeah, I'm really hoping that the rest of the IPAs are good. I don't know, because there's two other beers from the series of a lesion. We're just going to get through them right now. I'm anxious to discover an IPA that really blows my hair back. These first two are not so much doing that. No, again, it's tough, because I want to give these guys a fair shot, but this is old product. Man, who is going to have to drink the dump bucket today? Nobody. So we're getting into our next beer, which is Space Dust, also from a lesion, also part of the Manic IPA series. 7.2% ABV, 70 IBUs. And it's another draft in 22-ounce bottle release. And it's hot to Chinook, Citra, and Amarillo. And the grains are Great Western Premium Touro, C15, and Dexter Pills. I think at this rate, we're going to finish this episode in 20 minutes. Yeah, we'll just get other beers out of the fridge and just keep going. I don't know. I've only researched the ones that are slated for this episode. Well, in that case. But if we need to get more, then I'll get more out. And that's fine. This is what a lesion beers, apparently, always taste like that. [LAUGHTER] This is another orange one. It's a little bit more clear. It's a little lighter, also in color than the last one. And the head is really nice, great hypertension on these. This smells a lot better. This smells quite a bit better. It's tropical and piney. Yeah, I was going to say, definitely getting some sort of tree bark smell. I'm no dendrologist, so I can't tell you which one, for sure, if I just drop dendrologists. Yes, it is. It's awesome. Yeah, there's a little bit of pine pineapple-y. I think those two are the biggest aromas that I'm getting, pine and pineapple at the same time. There's a huge resonance note to this, along with that citra that makes it really, really bright, but there's that sharp dank. I'm sure that's coming from the Chinook. Bit of mango, though, as well. Yeah, that's good. That's a lot better. I actually like that quite a bit. Yeah, you see how this has none of that cardboard, none of that weird, off-sheary thing going on. But I'm actually getting the body of the beer itself, as opposed to just the flavors that apparently had settled on top of the previous two beers. Yeah, and I really like the fact that this isn't really that bitter, either. No, there's a lot of-- It's surprising. Yeah, there's a lot of hot flavor. A lot of really good hot flavor, but very little bitterness. And the flavor that I'm getting is somewhat tropical, somewhat piney. There's a little bit of tangerine there, some pine, some pineapple. I really dig this. This is quite good. And that's, again, coming from somebody who's not a huge fan of IPAs as a rule, but I think it's that lack of overt bitterness that's allowing me to enjoy the experience of drinking. I was just going to say the same thing. This is really accessible because there's hardly any bitterness whatsoever. Yeah, it's crazy. I think this one's pretty bitter. I get a lot of bittering at the end. I'm just a bitter human being. I am. Ever since you left me, I went to some planet to do research from left to right. Are we still thinking of Prometheus? This is all I know, John. That's what it's like. When you invite me to be on your show, this is what you should expect. OK, but San Antonio is lovely this time of year. Thank you for having me out here. I live in Way South Austin. And yeah, I do not. Yeah, no, I'm sorry. I really like the way that it focuses on the hot flavor. I did, too. As opposed to the bitterness. And also, as opposed to the malts. The malts are really well balanced with the hops right there. It's not too sweet. There's almost no sweetness. It's pretty dry, actually. Yeah. It's a little bit of honey. Yeah, there is. And that's a flavor that I noticed in the last two, also. And I think, again, I think that being able to enjoy the body is key because otherwise, with some of the lesser IPAs, it feels like you're drinking pencil shavings. Right. And that's just not enjoyable. Yeah, I'm really enjoying this beer quite a lot. This is where I think the other beers would have been had they been fresh. This one tastes maybe two or three months old. Yeah, if that. Do you ever think about starting a potato chip podcast and then opening every bag and leaving it on the counter for like three days and then trying them and reviewing them? Color the Chippists. The Chippists. Let's do that. Yeah. Maybe we need a podcast to actually counteract the beers. It's like the walkists or something. [LAUGHTER] They were going to walk. The cardioists. The Pilateses. You just, you reviewed different types of spring water. Today, we're trying Ozarka. It's in a 16 ounce bottle. Yeah, this is nice. I don't think there's very much else we could say about it because we think we've covered all the flavors there. It's really tasty. The bitterness is just real ephemeral. It's there and it's gone. Overall, though, I really like the flavors that are going on here, though. This is good. I also like the amount of carbonation. And to Brian's point, the body is really good, too. Medium to full, I guess, in the body. And it's damn drinkable. It is. It's real damn drinkable. I still think that the bitterness is lingering a bit more, going beyond just the hot notes. I get a bitter film. I get that, too. But it's not one of those really big, bitter, weighty-- I mean, it's more of a light kind of treble-y bitter that stays there. You're not allowed to disagree with us, you son of a bitch. No, you can't. Oh, we can't. I think it's kind of bitter. Oh, I don't know. I didn't know we could disagree. This is shit. No, I really do like this beer. Yeah, that's nice. All right, let's move on to the next one. That was space dust. We're moving on to Savant now, which is another of Elysian's Manic IPA series. And this is an IPA, again, at 6.3% ABV, 66 IBUs. And it's a draft and 22-ounce bottle release. And it's biddered with Northwest Chinook and drenched with New Zealand Nelson Savant. And that's their description there. And the grain is Northwestern Pale, Wireman Munich, Cara Red, and 120 degrees crystal molds. Have you guys had, as far as you recall, New Zealand Nelson Savant? Yeah. Have I had it? Yes, it does. I just don't recognize the name. It's the one that comes off a little white grapey. It was in the Mesa, that beer that we had. Oh, yeah, OK. The one that was mixed wine and beer. We didn't have that on Mike, though. Yeah, we did. Yeah, we did. Mike, I'm supposed to remember these on the side. I think you need to go back to your doctor. This is your 69th show, so-- You might be giving me the wrong pills. Hazy, orange, almost brown highlight. Yeah, this Savant is a lot darker than the other beers. Much richer head. Yeah, very, very easy. Oxidation. Yeah, smells a little old. It smells like it wants to send me a check for $5 on my birthday. [LAUGHTER] That fog does smell a little old. Orange, again. Yeah, it smells a lot like the first two with the cardboard and the orange. Luckily, it tastes better than those first two. And I got to say that the mouth feel is actually really, really good on this. OK. I really like the way that this finishes. It does taste like it's old. I wish it was fresh, but I love the mouth feel. That's great. Yeah, it does taste like it's a little old, but you're right. I mean, the flavor is the way they're incorporated. You're a lot more pleasant to me. The bitterness doesn't overwhelm it first. It's like just pre-swallow its spikes. Yeah. Very strange, but not overall pleasing to the palate. Listeners, if you ever get the inclination to send a bottle of an IPA to, like, a friend or, like, award-winning podcast, [LAUGHTER] fucking don't, like, don't send old IPAs to anybody. And I'm talking to you, that one guy I traded with, like, two years ago, that sent me, like, an eighth month old, Pliny. Fuck you, man. Like, who the fuck are you? Like, seriously. Like, oh, my god, oh, my god, everything's coming out. I'm sorry. I'm sorry. I mean, no, I understand his anger. I don't understand whether the switchblade is necessary. That was like, you know, when you have, like, one of those-- you do a little test for it, and then you just start shitting forever? That's exactly what happened with mine. [LAUGHTER] That never happened to me. This is a test card. There's only a test card. I think that has a little bit of a sweetness at the end that I was thinking is a little bit caramelly, but it also has a lot of alcohol at the end. It's a little bit boozy at the end. It reminds me-- like, it's this vodka. It reminds me of-- I used to make those jello shots with absinthe, actually. Oh, my god. It was a terrible call. Terrible idea. But it's got this hairspray quality at the end. And it's funny, because it's only 6.3. I know. That's a lot more-- It's coming up just showing up, yeah. Yeah, it tastes more alcoholic than the last one, which was 7.2. Yeah, wow. I could barely tell that that was 7. That's crazy. I'm having a hard time thinking about what it tastes like, because there are some citrus peel flavors there. It's weird, because I could taste that it's Nelson Savon is the hop, but it's not overtly gravy. It's not overtly that white grape flavor. I don't know. It's almost like a syrup. I think Grant's right about the sweetness at the end. I'm getting sort of a coating sweetness from something that's thicker, like a syrup or glasses or something. You're right on point. Yeah, it's kind of weighty on the palate that sticky sweetness on your palate. I found this one particularly gross support. OK, I mean, I do agree with Mike about the mouthfeel. I thought that that actually still somehow managed to shine through despite the age. But overall, it's just making me feel gross, drinking it. Yeah, I'm not liking it so much. Should we go and get other beers? Like, let's take a break, and then we'll get other beers. Yeah. Just keep this fucking train rolling. I don't think we have to do just the six on here. Because, yeah, the first two were crap. This one not so good. And it's better than the first two, but not that much. Yeah. Incidentally, a little tidbit for your listeners. The fucking train was actually the working title for the Beerus podcast before it was on air. And John hired a team of professional marketing consultants who told him that that was a great idea. And he went with Beerus anyway. Well, and part of the reason we went with the Beerus is because you were in on those meetings when we were talking about the fucking train. And you showed up on that fucking train shirt that you made. I won one of those so bad. All it said was take it in the caboose. I don't know what the problem was. And that I was a perfectly-- was it 100% cotton? I was completely tagless. I was completely behind you on that. That's still a fucking break. [MUSIC PLAYING] You still owe me money, you know who you are. You still owe me money, down to school, you won't be born. A real man, oh, he keeps bets. A real man, oh, he paces debts, who pulls up it, for lawyers and men, dog, dog, run, run, run, run, you can run. Run, run, run, run, you can run. OK, so we came back up here with a bunch of beer, and two of them are on our list, the rest of them aren't. It's a little insurance policy. Make sure that we have other things to talk about if these other two are bad. Cool. Yeah. Hopefully these other ones aren't eight years old. Right. And these-- Wait, John doesn't like eight-year-olds now? Depends how you cook them. So this first beer that we're drinking is called Naked Hoppularity. And this is from Slumbrew in Ipswich, Massachusetts. And this one's from Jonathan Murphy. These next two are from Jonathan Murphy. It's a black IP8, 8% ABV, 80 IBUs. And it's a limited release, available on draft, and 22-ounce bottles. And it's off to Centennial, Xythos, and Simco. I'll read the description, I guess. It says, hopheads go to great extremes in their lupulin quests. It's a worthy endeavor, but fraught with failing-- falling fraught with failing. Tonight has been fraught with failing so far. Falling across the event horizon in a hoppy stupor, with swirling flavors from both dark ball to the crisp body of pills and her grains, our limited release black IPA, will take you to the center of a hop explosion and back without all the crushing gravity. OK. Well, it sure is black. It is super black. There's barely a huddle-- Yeah, not any. Head on it around the edge. Yeah, this variable head. Well, it's got a little bit. It's all latte foam textured. Yeah, sticking around. It's about half a finger. Smells pretty good. I mean, it smells like an IPA with some coffee notes. Oh, yeah, definitely coffee notes. Some cocoa powder. Yeah, and some citrus hops. But it smells a little bit more like a stout, actually, than it does a black IPA, which is something-- There's something minimally about it, or something almost dusty. Yeah, there's that too. Well, you know, that doesn't drink like a stout at all. It drinks like an IPA, almost. Wow, lots of roasted malts. Yeah, actually, through the very end, I get a hit of roast coffee, which is really nice. Something definitely wood-fired. Yeah, kind of charcoal, yeah. For all of those purposes, this isn't bad. Like, it's got a really nice IPA base. So you get some of those, like, citric hops. It's pretty hoppy. I don't know. I'm getting more of a stout feel off of this than an IPA. I think it-- It's probably because of the coffee and the-- No, I mean, it drinks more like a stout than an IPA. But it's a lot lighter bodied. And it's got that hoppy bite at the end. So the body, the mouth feel, and some of the hoppy-ness, that all comes off IPA-like, but you're right, Brian, because there's a lot of that roasty, chocolaty coffee-like stuff that you can expect it to stout, right? The way that it hangs on your mouth, I would associate with being stout-like, but the way that it actually drinks is more like an IPA. Yeah, that's a good one. This isn't bad at all. I actually really like this. This is really tasty. I'm enjoying this. I would say that in the contest between Joe Money and Jonathan Murphy, Jonathan Murphy's winning. Well, it came out of the gate strong. We can tell that for sure. I'm sorry, Joe, but never send us a beer again. No, don't do that. Don't say that because Jonathan sent us a year-old IPA. Wait, that's coming up next. Yeah, yeah, yeah, so let's not jump the gun here. Oh, I'm sorry. This one was bottle-- It could be a contender. This one was bottled three months ago, so this is good where it is. And yeah, I'm getting a lot of that roasting this toward the end. It's hanging around in the finish, too. After I had swallowed, it's sticking around in my mouth for a while. This is actually a really damn tasty black IPA. This is-- Yeah, fantastic. And it's coming off, like I said, more chocolatey and coffee like than a lot of the other black IPAs that we have that almost taste like a chocolate orange. Yeah, but I'm not getting the orange in this. No, I mean, there's a little citric thing there, but yeah, it's mostly-- It's mostly resiny and piny. Yeah, this is actually exactly what I was hoping for. It was to be introduced to some sort of against type IPAs. And that's definitely what this is. Very much enjoy it. It kind of reminds me of a dayman. Oh! A little bit, right? And the flavor, there's a little bit of that. I think dayman is a lot more of a light thing with a ton of coffee. And this has hints of coffee, but there's a lot more just roast and chocolatey things. And dayman seems to be a little bit more thicker bodied. And what I dig about this black IPA in particular is the fact that it actually drinks like an IPA. There's a number of black IPAs out there that really do drink-light stout, just a heavy body. Very thick. This is sticky and sticky. It's the best of both worlds in that it drinks like an IPA, but the flavor hangs on your mouth like a stout would. Yeah, it drinks like a blend, almost, of an IPA in a stout. Tasty as hell. So you guys just drink beer. That's the show. Yeah, yeah. When are you going to start recording? It's already started. Oh, OK. Hi, I'm Brian. Hi, nice to meet you, Brian. [LAUGHTER] Brian just walked it off the street. I don't know who he is. I'm really enjoying this. Yeah, that's good. Nice change of pace. Yeah. Because that space dust was great. The other three, yeah, that's so much. I actually want to save some of this. I kind of do too. I kind of want to let this warm up a little bit. Yeah, exactly. So that changes it. Should we move on to the next one? Sure. We're just going to lighten you around all these, wouldn't it? Yeah, because we have 40 bottles to go through. Practically. The next one that we're doing is flag razor IPA. And, yeah, that one's got a bottle date also, because it's from Slumbrew. September 20th of 2012. Oh, goody. So it's just under a year, guys. OK, sweet. Let's see how this works. I have high hopes for this. Yeah, I don't. [GROANING] OK. Oh, I'm sorry. I just spilled it off the top of the bottle. OK, I'm going to read the description. It says, flag razor IPA is a big, hoppy tribute to the unfurling of the Grand Union flag at Top Prospect Hill. In Somerville, Massachusetts, on January 1st, 1776, which is the bottle date. [LAUGHTER] This ale celebrates our passion for hopperoma and flavor. None of the aroma we're going to get, balanced with just the right amount of malt. And this is hopped, like I said, with Columbus, Mount Hood, Crystal, and Galaxy, and the Grand's are two rope pale, Belgian Pilsner, and Munich balls. OK, so speak to the color in a second. But I made the mistake of sticking my nose in this. [LAUGHTER] And Barf has really, really got a pleasant smile for us. There are these chips made by the Zaps corporation. And I'm going to bring it back to chips for a moment. [LAUGHTER] Do you really want this to be the chips? Yes, I do. Did I mention that this is called flag razor IPA? I don't know. Yeah, flag razor IPA is slumber. They're called Cajun Crotators. Yes. I'm familiar. I didn't know what you're talking about. They're delicious chips, but if you were stupid enough to open the bag and stick your face in, it smells like old, dead feet. Yeah, that's sort of reminiscent of what's happening here. Yeah. Mm, that sounds great. There's a weird cheesy quality farty thing going on that's not right at all. I'm going to keep drinking this naked, happy learning. And you take a sip, and it delivers nothing. Might just pour it away out for his homies. You guys, that was like having to do double anal. [LAUGHTER] You're making me drink this. This is really bad. You guys, I'm not getting paid the scale is it down this one, guys? Yeah, this is really bad. So far, Joe Money and Jonathan Murphy are one for one. This isn't good. I'm sorry. This is-- no. I love how it maintains that aspirin. Yeah, yeah. Crushed aspirin quality. You know, with a slight hint of moth balls, yes. So just to be clear, Joe Money and Jonathan Murphy, I still do appreciate the beers that you sent me, even the old bad ones. [LAUGHTER] I'm just vomiting. You've killed Brandon where that came from. Just because I think it's worth it to have those experiences and to be able to talk about them, so that you can get that point of reference for what old IPAs taste like. But for those of you who are thinking about sitting in this beer in the future, please send this fresh stuff. We really want to represent the breweries properly. Yeah, this beer kind of tastes like a repressed memory. Yeah. [LAUGHTER] Of being touched inappropriately. I don't repress any of those memories. It's already touched our tongue inappropriately. Yeah, you know, so I did research on these beers that we just had, but I brought up a bunch of other beers because I thought that there was a chance that these might be bad. And I want to make a special note. For the listeners out there, don't count out Elysian and don't count out slum brew. No, they're all great breweries. They both had some pretty terrible examples, but there were some really shining examples as well. Yeah. And it's a testament to fresh product. Absolutely, and I know that Elysian and slum brew both put out very, very, very good beers. Everything that I've had from both of those breweries have been fantastic. So if you have slum brew or Elysian in your area, please check out their beers because they make some great stuff. And the next beer that we're going to have is from what you sit brewing company? Yeah. Larry Imperial IPA. OK, and this is another one from Jonathan Murphy. Jonathan Murphy and Joe Money both sent us 12 bottle shippers full of beer. So yeah, like beyond the ground floor. Mike said this is what you sit brewing company's Larry and it's 8.5%. In the back, it says, what is Larry? It says Larry's an award winning beer. It's 8.5 alcohol by volume, 85 IBUs, and it's an unfiltered IPA. Is there a bottle date on there by chance? I don't see one. That smells pretty good, though. Yeah, I really like the-- [INAUDIBLE] It's a lot of citrus pith. Quite a bit. But there's a little fruity estuary to it, like something banana-like or something. It's like when you buy those juices at the store, they're like banana crayon orange. Yeah, you know what I mean? Something like that. Yeah. Juicy fruit. You said juicy fruit. There's a juicy fruit thing going on, yeah. It's just a slight golden with orange highlights. Mike, we're not doing things in order anymore. Are we just drinking? OK, let's just-- We're all just shit-faced in drinking. All right, I'm drinking. Well, it smells really good. I mean, this is a hint of alcohol on the nose. But mainly, you get like, yeah, juicy fruit. There's a little banana thing going. Lots of citrusy, beautiful hot. It's incredibly smooth for an IPA. So you're going to taste this. It's old, too. But this is aging better than the other ones, that's for sure. There's a brightness that it's missing. But man, this is smooth. This is tasty. This is really tasty, too. So yeah, you're right. It feels like the hops that are in there should have more nuance and more of a brightness that have-- yeah, it's faded, right? Man, this is aging far more gracefully than the other ones that we've had. That's for goddamn sure. It doesn't seem like it might be that old, either. I mean, it still has a lot of really great hop notes there. But it's clean tasting. It's so clean, so easy to drink. It's got a nice, slight bitterness at the end. Very light, yeah. Very light. This is really easy to drink for being 8.5. Yeah, bubblegum. Do you guys get a lot of that? Yeah, totally. Absolutely. There's a very slight bubblegummy thing there. There's an herbal hop quality. Chamomile-like or something, like some kind of herbal tea-like thing, some really beautiful floral things going on there, too. It's nice. Chamomile, right? Yeah, that's interesting. It tastes like a tea party that I'm not fancy enough to attend. This is a very tasty beer. Like I said, that body is fantastic. It's light to medium-bodied. And it's a little aqueous, I guess. But it works for this beer's advantage. Because, yeah, it's super easy to drink. And really tasty for what it is. This is a beer that, at this age-- I'm thinking that it's maybe 6 to 8 months down the road-- it's still drinking like something I could buy another bottle that's like this and not hate that I made the purchase. Right. Great body, aged well. It's the Helen Mirren of beers. [LAUGHTER] Grant is pointing at the naked hoppularity in my glass again. So I think he wants me to say it right again. I'm going to go back and forth. Oh, I know that everyone still had it. That smells so much better. Oh, man. It's turned into a stout as it's warmed up. Like, it's way more in that stout category now. There's more sweetness to it, it's more chocolatey, and-- Oh, yeah. That knows, man. And coming off of the larry, it really compliments it, it really tastes really great. Yeah, one thing that I don't know if you know very much about Brian, but beer changes a lot as you let the temperature change, as you let it warm up. And stuff like this that have lots of malts and roasty characters, I guess, can be completely different when it's cold than when it becomes closer to room temperature. Which is funny, because I feel like, to a lot of people, the idea of letting a beer get warm is sort of an anthem. Yeah, yeah. But a lot of those people drink Bud Light and Miller Light. And those things need that cold to dull out-- To mute the flavor. To dull out all those flavors, you know? Because, yeah, there aren't a lot of good flavors there. You do it because it's refreshing and because it's easy. One of the coolest things when I first started with the beer is that we had-- We had a beer that was just room temperature. I don't say it was a founder. Oh, no, it was the North Coast. It was the old stock. The old stock. Old stock. We just drank it room temperature, and it was amazing. Stupid good. The fact that you can just drink beer that isn't cold, and it's just so chocolatey, silky smooth and warming and great. Those restaurants that serve the frosted glassware, it's sacrilege, it's a craft beer, but you almost need that for some of the macro brews. Yeah. Just to help you put it down. Have you ever had a warm corona? She's fucking gross, man. Have you ever had a cold corona? She's fucking gross, man. Because you always see commercials where they just stick their corona's in the sand. I'm like, yeah, let it get warm, that's a good idea. But you don't have a fucking honeymoon with a couple. As a spirit drinker, Brian, the way you get a very good idea of what a spirit tastes like is you drink it at room temperature. And it's just like that with any other kind of drink is the closer it is to room temperature. And even sometimes a little bit above room temperature, you can actually taste all the nuance that's contained in the beer. Sure. That negative in popularity was really nice to revisit. If anybody out there is listening that can obtain this, let this one breathe for a little bit after you've poured it. It gets much better with a little bit of temperature change. Honestly, I got to say this Larry from Wazatussis. Wazatussis. Wazatussis. I got it. What's it? It's actually kind of good. I like it. It's really good. I enjoyed it. Thank you, Jonathan Murphy. We're just going to do a bunch of more beers. And I don't think we're going to rank these. I think I'm just going to-- we'll pick a couple like top two. That's fine. Can I tell you what my bottom eight are? [LAUGHTER] Yeah, I don't think it'd be fair to the breweries to rate not optimal product. I agree with you 100%. I think that we'd be doing them at disservice because they are really good breweries. Absolutely. Those are definitely not good examples of those beers. What we're having next is the Wormtown Brewery B-Hop-E. They're IPA. Cool. Where's Wormtown out of? Warchester, Massachusetts. Oh, that's right. Jonathan Murphy sent me a bunch of Massachusetts beers. Yeah, that's probably a really nice clear golden color. This looks gorgeous. Lots of head, too. A lot of head never killed anybody. That means two things. What about that one guy who got blowjob to death? [LAUGHTER] It means two things, and I'm going to be blatant about it. It means two things is where he comes from, and you're like blowjob to death. [LAUGHTER] I'm not sure which one of y'all has been hanging her out with me more often. I believe it's called Felaciouside. Which one of us is still alive? Felaciouside! Thanks for giving me the one with the most head ever. That's fine. You're welcome. That's fine. [LAUGHTER] That sounds really cool with it. Kind of a pale golden color, and it's hazy as hell. Lots of head. Oh, yeah? Do you have a lot of head on you? [LAUGHTER] I'm going to have to wait 10 minutes to get to my beer. Wow. Oh, that smells almost like a calm quad or something. Yeah, there's like apple. There's apples for sure. Pair? Pair. Totally pair. Yeah. Yeah, absolutely. A little bit of lemon. Something a little bitter in that aroma, too. I'm not really sure what it is. It's very subtle. Oh, that's weird. [LAUGHTER] The bike just tasted it. In the aftertaste, this one tastes a little old as well. It's weird. This travels across the tongue very strangely. I don't get it. I don't understand. It's making me scared. Whoa. [LAUGHTER] I'm going to hide under the desk. I just tasted this, too. And it's almost like if you let oranges and lemons ferment. OK. There's a little bit of that sort of off-- It's like drinking a fruit basket that we've kind of left out in the sun. Exactly. Or prison hooch, or something like that, too. Yeah. The way the carbonation explodes in your mouth is making me think that there's either some kind of infection going on here. I get a lot of apple-y note, which is that acetolaldehyde? I don't think-- It's kind of like a little sourness for you guys. So I don't perceive this to be acetolaldehyde. But I do think you're right. I think there is something weird or wrong. Or when I'm looking at the head on your glass, normally when there's a Britannia season infection, well, I guess that could be it. It's normally characterized by uneven head, so you might see some really large bubbles. I still have three inches of head on mine. Yeah. You guys have none. That might be it. There's a strange dryness that's going on here as well. So maybe that's it. There might be some kind of rogue yeast strain that made it into the bottle that's-- Don't think it's acetolaldehyde, though. It doesn't strike me as that. Because it's coming off more as red apples, as opposed to green apples to me. And I don't know if my mouth has just sort of become dumb to it, or maybe it's just me. But does it seem like all of the hoptaste is in the finish? Yeah. Because going across the palate, it just tastes like fruit. I mean, there's not really anything to distinguish it as an IPA until the last swallow. You're totally on point with it, absolutely. Yeah, absolutely. And that's why I'm thinking that this almost feels like a Belgian IPA, and it doesn't say that on the bottom, which means that there's something wrong, probably. It means that there's probably some kind of yeast that got in there that should be in there. It really does taste like if Woodchuck or a cider company decided they wanted to make an IPA. Exactly. It's very strange. I think if this was fresh, if this was right after a bottling date, this could be something really special. But you're right. It's just a little bit old. It could be. It's a very interesting beer as it is. I don't know if this is what they were going for. I have no idea. Maybe this is what it's supposed to taste like. I'm still enjoying what's here. Like I said, there's some kind of weird Belgian IPA thing going on. There might be a bread infection. I don't know if it's on purpose or on accident. Usually when it's on purpose, they mention it. I feel it's got too many strikes against it. I'm thinking it's a little bit aspirin-y. I think there's something weird going on with the Apple notes and the finish. And so it gets poured out for me. OK. Now I'm actually going to pour mine out, too. Not because I disliked it, but because I want to move on to something different. No, no. I totally drink this. I love this shit. You know. John, you mentioned bread infection? Bread, bread, bread, bread. A ton of mice is OK. I was like, whose bread is infected? Is it like a yeast infection that's like pushed a little too far? It is a yeast infection. A ton of mice is a yeast strain that's very virulent. It's a wild thing that's always in the air. And if it gets into beer or wine, like wine, a ton of mice is a very bad thing. It's a terrible off flavor. It's a very bad thing in beer, too, when it's not intentional, because it'll completely wreck your stuff. It gets everywhere. It's pervasive. It's really hard to clean out. But some brewers are starting to use botanomiasis in a very controlled, very-- or not necessarily controlled. It's more like controlled chaos. Yeah, they're doing it on purpose. You can rein it in on certain beers, and it really helps the flavor profile. But like John was saying, there's times when poor brewing practices of botanomiasis infection, when it's accidental, can be absolutely terrible. But sometimes you get these really happy accidents where they actually end up being delicious. Yeah. It's more just, like I said, a happy accident. Or what is done on purpose, like with Orval, or with a lot of the anchorage brews and stuff. It's fucking great. So the next one that we have in the lineup is the Mayflower Brewing Company Cooper Series Single Hop Steerian Aurora from June 2013. Awesome. Cool. Perfect. Excellent. Thank you, Jonathan Murphy. I just went back to the Naked Hockey Lady again, now that it's like really room temperature. Good. Yeah, I know. It holds up. I'm just so impressed that it holds up, so well. I still have a little bit left, and it's super good. Yeah, so far, this naked popularity is my beer of the night. Like, I really dig this beer quite a lot. When a beer can go from being cold all the way to warm and still just be awesome, be awesome. And have such a diversity, I guess. It's a journey, I guess, going through it. It's really nice. Eventually, John's just going to put it in the microwave and drink it with Innomence Crumb Cake. That sounds amazing. Why wouldn't I? What have we got here? This is the Mayflower Single Hop Asterion Aurora. And this is a very bright golden color, gorgeous looking beer. Very golden yellow. Not much head, but very pretty color. Oh, this smells good. It smells like grains of paradise and lemon zest. You still get quite a bit of malt. It's almost like a Pilsner malt. Yeah, it is. I'm pretty sure that's a Pils. Something vegetal with this. It's like a basil or-- It's more herbal or something like that. Yeah, something a little more herbal. It's almost Indian spice, like cardamom. Maybe, yeah. Yeah, I get that as well. It's going to say dandelion greens. I could get that. Yeah, I could get that. Dandelion makes a lot of sense to me. Yeah, there's like pepper or like pink peppercorns. I mean, lemon pepper is where I was going to go. This is an IPA. A single hop pale. It's a pale. You're just a single hop ale. OK. That tastes a lot different. Wow. That's nice. That's neat. It's like a bubble gummy honey-suckle. Yeah. Yeah. It tastes really floral. Like, it's got a bunch of different flower petals counted in there. Lavender. Lavender, yes. I'm digging this. This is really interesting. There's almost something mountain-lorally in the flavor, but just a touch of that. Mainly getting a lot of white flower petals. I'm not really sure. Leatherwood honey. Has anybody ever had that? No. Oh, man. When my parents were in town, we took a trip to Antonellis and picked up some green tomato jam and some peach chutney. And then my dad is a big fan of honey. Picked up some raw leatherwood honey. Totally on point with this. Nice. It's just a very floral honey. Honey-suckle, everything that Grant was mentioning. I think floral is definitely the best word. The finish, especially, just feels like a burst of all these different, very earthy, but very sort of-- No, I really actually really like this. Yeah, there's a lot of wildflower thing going on there, right? It's a spring field right in the middle of that wildflower bloom. Never thought of describing a beer as pastoral. No, yeah, but that's exactly right. But I think that's how I would describe this beer. This is nice. That's fucking delicious. I think my beer the night just got changed. Because I really do like that black IPA that I still have some in my glass of-- This is left field, though. This is completely out of left field, and it's just so floral and delicious and present. And it really gives you a sense of what Styrian aurora tastes like. This is great. Styrian is a very floral hop, and you get all of that here. Have you guys-- All of those floral qualities are coming from the single hop varietal. Have you guys had anything else from the Mayflower brewing company? I've never had anything from them. I would have them again based on this. Yeah, I know, because even the base beer, like the base malt, is full enough. It's almost creamy. Like, there's a little bit of a creaminess there to it. And it supports those hot flavors so fucking well. This is a very, very well crafted beer. Really balanced. Yeah. I did not-- again, did not expect to discover so many beers that I really like on the IPA episode. Yeah, weird, right? Incredible. This is delicious. And I think that reference beers, either single malts or single hot beers, it's something that more brewers should attempt. Yeah, especially when they do it in a series. If you do one base malt beer, and then you do five or six versions, and the only thing different is the single hop. It's a great thing to do. I'll talk a lot of shit about meekler. And one of the things that they did-- something that seemed to be a little bit more prominent with them was they did have a single hop beer series. They did. There weren't too many other people that were doing it at that point in time. So that was good on them for that. But that's a trend that I'd love to see more of. Especially from the craft beer crowd, I think that we all would love to be able to dissect beers. And I think that having reference beers is a really, really great way to do that. One of my favorite ones just happened a couple of years ago with the Sam Adams Latitude 4812 packs that they were doing. OK. So they have this Latitude 48 IPA that had several different hops in it. And if you got the fucking 12 pack, it came with two of the final IPA. And the rest of them, there was two bottles each of the hop bridles that were in those beers. And so it was a single hop pair for all the hops that are in this beer. So you got the taste like, hey, here's the one with the Zeus. Here's the one with Warrior. Here's the Chinook one. And it was all the same base beer. And it was a really great educational thing because a lot of them weren't good. Like a lot of the single hop beers, not very good. But they did a good job of showing you what that hop contributed. We needed it. Yeah, I wish they would do that again. Because that was a really good example of that. I mean, we can do that ourselves. We just need to get it like a base beer. And we just need to hop it with a bunch of different things. I took a bite. Yeah, we should do that. Last one? Yeah, should we just do that last one more? Yep. Fuck it. It's only 20 set of beer. Can I ask you a question? Oh my god. Do you typically expect your guests to just drive home after the episode is released? No, but you guys can hang up. We're fucking professionals, man. No, that's why we have the couch. I'm just saying, I don't think I could recite the alphabet backwards. Never do that. No. I was going to say, I made it a point to learn that just in case I bet you did. What you do instead is say, I want my lawyer. His name is Grant. And he is terrible. OK, Davis, attorney at law. He's really bad. His name is Z-Y-X. Z-Y-X. The law office is of why, don't you end fuck off? I love the fact that you get pulled over for DU. I call your lawyer Grant Davis, and he gets pulled over for DU. I love you. Well, who's your lawyer? Hey, he texts you back. He's like, I can't make it. Hey, man, you're fucked, man. This is a long chain of fail. Grant's just like, keep screaming habeas corpus and see if that does anything. I don't know. Hey, it's Karma. You're never going to see your daughter again, man. I've got a very special set of skills, man. Wow, we should have another beer. Yeah. At this point, the last beer of the evening that we're doing is Austin Beer Works, half IPA. Yes. Yeah, they made this beer as a special seasonal, part of their Heavy Machinery series. And this is the one they did for the summer. Heavy Machinery is like, it's an IPA seasonal series thing. And they've already done two, one was a black IPA, one was a double IPA. They're doing this half IPA. And they call it a half IPA, but it's actually a pale ale. I think they're also doing a Belgian IPA. Are they all called Heavy Machinery? It's a series, yeah. What's this one called, just half IPA? It's called half IPA. So looking at this in the light is super clear. Like it's absolutely the clearest thing we've had tonight. I can see John through my glass. It's completely transparent. Yeah. Clear yellow, delicious one. Very light smattering of head. And it stinks like weed. It smells like pot and cat pee and-- Yeah, pot and cat pee. Cat pee, dog shit. With just a soussaint of baked cod. I don't think anybody's ever said soussaint on this show. Yes, you wouldn't-- Classing up the motherfucking joy. But it's very dank, very earthy smelling. Yeah, there's a lot of mossy, danky, earthy, almost swamp-like. I was going to say, you're describing a swamp, right? Yeah, really. Almost swamp-like, but if the swamp was overgrown with weed-- Yeah, I had some sour diesel a few weeks back that was highly reminiscent of what we're smelling right now. Yeah, there's a sourness to this. And when Mike says cat pee, he's not just flippantly saying that. No, no. He means it. It's kind of gross where you're like, my body's selling me. Don't put that in your mouth, Grant. Don't do it. But I mean, there's something appealing about it. Like, I think-- Fuck you, body. I really-- Like, when I smell this, I'm like, yeah. I kind of like the way this smells in a really weird way. Like, you-- I want to feel dirty and I'm going to put it in my mouth. There is something floral to it, too, and a little bit enticing. It's a little bit. And then you taste it. And you get a lot of that in the flavor. And it finishes as clean as anything. It is so clean. It feels like there's a very weird swoop to this beer, like a bell curve, right at the front, huge hoppy notes, lots of hot flavor. But very dank, dirty. Dank, dirty, fucking almost gross hoppy notes. And then it's only slightly bitter. And then it sweeps, finishes clean, and then the bitterness at the very end comes back ever so slightly. Yeah. It tastes like a lot of body sweat to me. Yeah, this one too. We've all been there drinking body sweat. I'm there right now. Yeah, I'm there right now. Now I'm a member of your gym. We all do a lot of research for every Paris episode. Let's try anything. Yeah, when Brian says, I'm a member of your gym, he's talking about the guy named Jim, that grandfucks every so hard. Yeah. This is not a beer for me. This is essentially my worst nightmare with IPAs. I feel like you're right, the finish is clean, but before that, I feel like I took a handful of mixed vegetables and just shoved them into my mouth. And that's not necessarily what I'm looking for. Uh-oh, beer. And weed. And weed. Yeah. Like, like chomped on the salad bar, not just the salad itself, but the garnish around the different entrees. But only if they're kind of like rotten vegetables. Yeah, not a fan, but again, I think that is more a product of my proclivities. No, and being also the other noob to the beers, it's an acquired taste. It really is, there was a time where I could say that I would have been completely put off by this. But now-- Fishy too, I don't know, it's just, ugh. Now we're at a point where we're like, oh, this kind of tastes like cow shit. Yeah, that's really good. Yeah, cow shit. That's the end of what we're at now. You guys threw me completely like, well, that tastes like cat piss, I like this. And I was like, what? What? No, don't knock it till you try. It's gross. I'm very confused, but I am-- Dan and their boy, I mean, I just said that this really actually tastes to me, like body sweat. And yeah, there you go drinking it. I know, yeah. But I mean, that sort of thing to me, it hits the same parts of my brain when I'm in a relationship with somebody and there's like that, oh, after a really long day somewhat slight body odor that's comforting. You know, it's that sort of thing. I don't know if that makes any sense. Well, have you ever lick body sweat off the cleft of a labia of your lover? It's-- Damn it, Mike. Right. This show is called the Beerists. I'm not going to say it doesn't make sense. I am going to say that maybe it's not the most ringing of endorsements for the beer. Sure. Yeah, I don't know. Oh, I'm going to drink some more of this naked popularity. See where we are with this temperature. You have so much of that left that's great. No, I think it's bastard. One of the reasons it was great to have Brian on the show, because I think-- Because you're not the one picked on, all of a sudden. I'm often not picked on anymore. Yeah, he rarely gets picked on. But I think that I can fully relate to where you're coming from, because I started the show in those same shoes, just thinking, no, guys, this is gross. Quit putting that in your mouth. Stop it. But you end up becoming so accustomed to it and finding those nuances in it that you get really excited about it. And then suddenly, the whole thing takes on a whole new meaning for you, and you really like it. Well, it's-- and it's-- to me, you guys are sort of like the criterion cast of beers, because it's like, I drink a lot of beer. I'm not a noob when it comes to beer. Sure. But you guys are in this whole other category of obscure beers, and micro breweries, and knowing specifically where the flavors are lying, and how exactly to describe them. And I feel like I'm trying to critique art films from an Arnold Schwarzenegger mentality. Right. No, no, no, no. But I'm more of a running man, whereas you guys are more like vimp vendors. Yeah, it's a very, very weird thing, because like me and Mike, we worked it out as to-- I think we try 30 to 50 new beers every couple weeks. Yeah. You know, stuff that we've never had before. And that helps. And sometimes it's just like, you know, two to four ounces. Sometimes it's just a taste. But every week, or every couple of weeks, we try a bunch of stuff that we've never had. Oh, yeah, it's different. I make no effort, actually, on this show, the character. Even you, once a week, or once every couple of weeks, you have six to 10 new things that you've never had before. I mean, exposure's important. I mean, it's the exact same thing as like when I moved to Austin and just started watching movies obsessively and watching anything and everything you get my hands on. It absolutely changes your view. It absolutely changes your movie palette, or in this case, literally your palette. Yeah, your appreciation. Yeah. Absolutely. And what's that site? It's one of us.net. Was that set up for a plug? I like that. Yeah, it's a plug, whatever you want, but not me. One of us.net. One of us.net is where Brian, you can find Brian Sal's very stuff, very cool stuff, actually. Thank you very much. Enjoying it. I guess, should we just kind of close this up or something? I guess. I think we should do a bullshit ranking. OK, well, I'll just say that my favorite beer the evening was still that Mayflower. I really dug the hell out of that. Naked Hoppularity is another one and a half IPA. That Mayflower for me was Topps. Those other two were right under that for me. I'm going to go with the single-hop Styrian Aurora. I thought it was really a nice standout. Followed very closely thereafter by the Naked Hoppularity. I thought that that was a fantastic black IPA. People should definitely try that one. I was also a huge fan of the half IPA and the space dust. I thought that the space dust-- Space dust is great. Would have been really great if it was brand new. And I could tell it just had just a couple of months on it. But that was really, really tasty. I loved what was going on there. I would love to taste that two or three weeks out. Everything else, I'm going to need to search those out again and actually taste them when they're at their prime. If they even make them anymore, I don't even know. I believe they do. I think that it's a rotational basis. At least the samples that we had. Which one did you call the Aurora? The single-hop Styrian Aurora from Mayflower. The Mayflower. Oh, I didn't even see that part on the same. What about you, Grant? What do you think? All right, number one. Oh, God, you have the whole thing? Maybe. I could, I guess. Number one, I'll go ahead and give to the Mayflower. Single-hop, L, Wisteria, Aurora, whatever you guys said. Something like Risteria and Aurora. Yeah, Risteria and Aurora. You know what I'm really trying to do? They did a great job with their branding on this label because they give it like 15 billion names. And the Styrian Aurora is the smallest text on there. So really good talk, guys. This one, I think, threw me the most for the loop. Really interesting flavor. I thought it was delicious. Number two. Yeah, I'm actually doing it. I'm ranking all of them. You're ranking all of them. No, attention is killing me. No, I won't. OK. I will. Go. Number two goes to the naked popularity. I thought, as we all said, man, that one is just a great black IPA. I think that it had all those roasting malts, those notes. Delicious. And just a nice, smooth finish on it. Number three actually gave to the Space Dust. Nice. So congratulations, Joe Money. You wanted to say Joe Mama, didn't you? I did. Joe Mama. He should be Joe Mama. Change your name, buddy. No, how can you get a better last name than money? That last name is so money. So money. Halfway through that joke was like, I hate myself. And I hate myself enough to join in with you. So I hate both of you. All right, number four goes to the heavy machinery. Number five goes to Larry. Number six goes to be Hoppy. Number seven goes to Valhalla. Number eight goes to flag raiser. Number nine goes for me. This is number 10 goes to Sabot. Fuck that beer. [LAUGHTER] Thanks, Grant. That was amazing. Yeah, you're welcome. Thank you for-- Thank you. --very David Letterman beers. Yeah, dude, you're amazing. I love you. Lendgies.com. [LAUGHTER] Beerus.com. The various, mainly that. How about you, Salisbury? I think naked popularity wins for sure, which I am finishing off the last of. And we've reached an even more pronounced lukewarmness. And it's even better. It gets better as it warms, doesn't it? Like it's so good when it gets closer to room temperature. And then a second for me would be the Mayflower. Really close, tight third between the Larry Imperial and the Space Dust. Sweet. But yeah, those are probably being my tops. Cool, guys. Right on. Yeah, this is a fun show to do. And like I said, Joe Money and Jonathan Murr, if you thank you so much for sending these beers, I really still very much appreciate it, even though you guys didn't-- Hey. So I'm going to talk about this for like another 10 minutes. OK, well, all right, here we go. So don't be dicks, guys. Guys. They're not being dicks. Hey, guys. Hey, guys, listen. OK. If you really want to get somebody, right, you really want to get somebody. Yeah, I mean, and you're like beer trading, right? You're like, oh, man, I'm going to get this guy. I'm going to fuck this guy real hard. Wait, where are we going? Don't send outdated IPAs to anybody ever. That's how you fuck them. That's how you put them, right? Yeah, that's what you should say right now. Real hard, I guess. I'm confused. I don't know. I think everyone who's listening to mics getting fucked. Don't send out old IPAs. Guys, hour 23. Hour 23. No, here's what I have to say. Hour 23, man. No, no, you're going to let me finish. No, you did finish. That was 10 minutes. Wait, I'm not sure what you're cutting it right now. Yeah, I'm going to be with that. I'm going to let you finish. All right, all right. Oh, shit. Thank you very much to Joe Money and Jonathan Murphy for even taking the time to send us beers. Yes. You know, it's all a learning experience for all of us beerists, even us beerist listeners, to know whether or not you sent certain beers to us. And these guys-- Jesus Christ. These guys didn't know that these had the-- they were probably older than they were. Yeah. And it's not on them. Or maybe they did. And they're being dicks. Otherwise, they sent us some pretty awesome beers, like Alesian, that you've already said is should be a really good beer. But the problem is it's all on Alesian. They should bottle date their beers. They should really do that. Yeah, you're absolutely right. So Joe Money and Jonathan Murphy are awesome, and everyone else should send us beer. It is more with the Alesian stuff. It is definitely more a problem with the brewery, because yeah, they don't bottle fucking date. Hey, they don't do that. And that fucking sucks. But maybe if the beer is.com, this flames them. This flag raiser from Jonathan Murphy does have a bottled date, 9/20/12. So this is all Jonathan Murphy's. Why do you have to take away my pleasure in insulting people I can't see or haven't met? Jonathan Murphy also sent us a single hop from Mayflower. That was the top of most of our lives. That was the best of our lives. It was great. Breaking news. I just finished my glass of naked popularity, and it is still great. Isn't it great? That was good. Not damn it. OK, Grant, thank you so much for being here. Hey, thanks for having me. You're a beautiful person. I love you. OK. Mike, I'm so glad I saved your life yesterday. I'm still shaking up. I did give him mouth to mouth. It was amazing for no reason. Hey, Brian Salisbury. Hey, that kind of went off the rails a little bit. Thank you so much for being here. Hey, thanks for having me. I was real honored to be here. I'm a really big fan of drinking, so I appreciate the opportunity. Oh, God. And definitely listening out there, please check out one of us.net. You can also find my ramblings at Film School Rejects and Movie Pilot. Yes, it's all very, very, very awesome geeky, critically filming things. And funny stuff. That's what business card says. It's a really long business card. Yeah, it's huge. Thank you. He doesn't jump a line. Like, it's all one sentence, and it's like a seven inch long business card. It's like an eight by 10. So it's like, it's so weird. You finally find a guy with a wallet who could fit that. And the wallet was eight by 10 as well, and it matched me and him. I know, and I married him. And that's why he's on the show today, as I was that man. Thank you so much, Brian. You're a beautiful person. I don't like any of this conversation. Let's wrap it up. You only don't like it because Mike and I both kissed you, and last night I kissed Mike, and we closed the circle. Yeah. A little bit jealous. It's so gross. I like that it was a little bit open ended. I actually didn't mean to bring that up on the microphone. I'm sorry. You're very close to being Eskimo brothers. You didn't mean to bring it up. Yeah. That's how you let off the episode. That's how you started us. He's the gayest Eskimo in our tribe. You know, they have over 400 words for bicurious. Yep. [LAUGHTER] Good night, everybody. Bottoms up. Thanks for listening. Bottoms up. Avoid the beers.com. I forgot to plug myself. Hey, Bo. Don't plug myself. [LAUGHTER] I don't know if you weren't saying that last night. Go out here for the beers.com. Twitter.com/abirus. Facebook.com/abirus. Pray this on iTunes. Give us five stars. And please donate to us to help us go to the GABF. Give us $1,000, $2,000, or even $3,000. We were feeling zamie. If you're feeling zamie-- Yeah. --and remember, boil your in-arrow suit. [LAUGHTER] Oh, yeah. If you're at a party and a guy starts yelling, hey, boil this. Take my butt plug. You should probably just leave the party. Yeah. Well, shit, I guess that's making it into the podcast. I mean, because I stayed in what I got was mouth to mouth. Bottles up. Bottles up. No, no. Bottles up. Shouldn't be set after that. [LAUGHTER] She's my lesbian. And I'm her flaming friend. She's the fabulous side. She makes it easy to hide. She'll be in my lap time fine, Mr. Wright. More information on the Beerists podcast, including show notes and pictures. Visit TheBirists.com. Email us your feedback, comments, questions, and suggestions at info@thebirists.com. Like us on Facebook at facebook.com/thebirists and follow us on Twitter at twitter.com/thebirists. Intro music was provided by Ian Butcher in his band Deflated Ballad. Follow him on twitter at twitter.com/ean_butcher93o. I'm John Rubio. Thanks again for listening. [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] [BLANK_AUDIO]
