[music] Such a beautiful day today, isn't it? It's quite lovely. It just rained? I always find that it reinvigorates the environment and brings like a spring to my set. It's a very beautiful thing. I feel more refreshed. New life. And new life comes from old life and... It's the smell of everything just permeating off the ground, you know? There's a lot of senses in the right place again. Wet concrete smells almost as good as a summer breeze. [laughter] That's how long we've been left. I'm sorry, I couldn't. We're trying to clean up our act. I'm John Rubio. I'm Grant Davis. I'm Mike Lambert. And in the fourth chair... Habib Curdie. He's back again. Thank goodness. How's everybody doing today? Fuck! [laughter] We were making jokes about how we should clean up our act because we got some emails from people about... The question that I asked is, "How do you feel about the blue humor?" And nobody said that they didn't like it. Everybody was like, "Oh, we love it. What the fuck? That's the only reason I listen to you." But before we do that, I just want to say that we're doing a DC brow show today and these beers were all sent to us by Eric Sa. I think that's how you pronounce it. It's S-A-A. How else could you do it, Eric Sa. Yeah, Eric sent us six different beers from DC brow and apparently he works at the tap room. Awesome. Yeah. He started out as a fan of the brewery and ended up working there. That's really cool. These guys are out of Washington, DC and I really don't know anything about them. I had one DC brow beer before and that was this weekend over at the tasting that we'd do at the draft album. Oh, that's right. Yeah. That was really the only one that I've ever had either. Yeah. One of our listeners, Scott P.J., who read a message from last episode of the episode before was actually there and he was in town so he came over to our tasting. The wings of Armageddon. Yeah. Yeah. Yeah. Before we get any further into that, I'm just going to read some of these emails. Let's do this. J. Ho says, "I would be infinitely disappointed if you cater to the douchey queefes out there who don't have a sense of humor. We all listen to you guys because you are informative and hilarious. He actually puts the letter "U" and "R" like he's sending me a text. He says, "Continue as normal, God damn it." Thank you. Goddamn kids. J. Ho, you're awesome. He is a ho. Yeah. Of course. I'm only reading three of these because there were a few of them that got sent to us and a lot of them were in this vein so I just picked three random ones. Cool. This next one's from R.J. and he says, "Sweetwater was one of my favorite episodes so far and please keep up the blue humor where all adults, we can handle it. In fact, step it up you fucking pussies." Okay, fuck yourself, this other one I really like, it says, "How dare you consider using less profanity? No profanity on the beer would mean that Binky the fuck clown would have never existed." And this day's just long fuck after drinking all those Mexican beers would have never been heard. Here's a message to you sensitive listeners out there. And this is in all caps. So I'm going to read it like that. You yuppy motherfuckers drinking your peach apricot schnapps, wine cooler, and talk about how great the Ronald Reagan years were somewhere else. We drink beer, burp, and curse. Oh yeah, fuck you. And then he says, "Don't change a damn thing." Andrew from Jersey, who are you looking at mother fucking state? That's beautiful. Thank you so much, Andrew. That was very pleasant. Well, you got a lot of people from Jersey liking our blue humor. Go figure right. And if you guys want to send us some emails, send us questions or whatever, or say, "Hey, we still want to hear you guys say fuck words," send us to info@thebearests.com and we read all of the emails. Or at least I do. And sometimes I'll answer them on the show. I try to respond to most of them. They've been a lot lately. So that's very sweet of you. Thank you. I appreciate it. We also got a few iTunes ratings and reviews. Hooray. It's a really helpful thing with the show. If you get on iTunes, Music Store, do a search for the bearers and give us a little five-star rating and write a review, if you write a review, I could see your name. That is really important. I'll thank you for it on the show. And it helps the show out because the more of these that happen, the higher we get up in the rankings and the more visibility that we get on that store. What if they want to give us like a three-star rating? And then don't even bother. No bother. Yeah. Yeah. And we're all helping each other out. Sons of bitches. Yeah, right. Fuck. We started listening to us because of Reddit, and we've helped them expand him or her. I'm not sure. Expand is her flavor vocabulary. We love Reddit. Yes. Yes. Reddit's awesome. The next one comes from Floridio Synchronicity, who says, "He or she is usually disappointed by new beer shows, but not ours." We actually take beer seriously and convey that to all of our listeners, all while keeping it feeling like we're all just having fun hanging out with friends. That's very cool. I appreciate that. And we do take everything seriously. Brian Pagels wrote a great one. I'm just going to pull it up and read it, because this was amazing to me. Here's what his review said, right? Sweetwaterf. Yeah. I love the Sweetwater episode. I first tried the 420 extra pale ale when I was in college in Richmond, Virginia. It was available at a little jazz club called Bogart's in the fan, and later in bottles at local bottle shops with taste. I loved it then, but can't get it anymore around D.C. Recently, my wife gave me a beer club membership, and Sweetwater happened to be on the feature breweries. The Rye at PA and X for this porter not featured on your show were both excellent. I also once had the sweet Georgia brown during a layover at ATL. I know browns are a snooze, but this one was tasty. Keep drinking and podcasting. That's it. That's the whole thing. That guy likes sweetwater beers, I think. Yeah. I think that guy's into sweetwater. He didn't say whether he liked this or not, but he gave us a rating. Yeah. Yeah. But that was his review for us. Sweetwater. Yeah. Yeah. No, that's like writing the Santa Claus and going, "Dear Santa, man, I had a great sandwich the other day. Man, they had like Boar's head fucking honey-basted ham, and it was delicious with a party, man. Who fucking? Who has never had a party before? You need to try that shit." The other day I was in the airport, there was a sandwich there with a party. What do you know? It was just as delicious as the last time I had it. The party's a shit, man, especially when paired with Boar's head, honey-basted fucking ham. I'm podcasting, Santa. You didn't say any light, Santa's podcast. No, you didn't even ask what he should have from Santa, and we appreciate it, right? Pickles, I think. But yeah, if you guys want to help us out, do that. How else can they help us? Well, another way to help us, Grant, is by donating money to us. I know. It's a lot to ask, but we're trying to get to the Great American Beer Festival. And it's really, really, really important that we get some donations from our listeners to help us out, because otherwise, we're not going to be able to do it. Give us your money! Please do. Any amount of money will help $5,000, $10, $15, $20,000. Get on thebearest.com, on the left-hand side of the page, there's a PayPal donate link, click it, and kick us a little bit of money. It'd be very, very, very helpful. And you know, we're putting together a little gift pack for a couple of lucky donators. I'm not going to give any real details right now, but one of those gift packs is going to have a West Plate from 12 in it, and not one of the ones that got released to the US. I'm talking about one of the ones you have to go up to the monastery to pick up. Nice. You have to buy it from the monks themselves. Yes. And it's one of the most sought-after rare beers in the world, and we have a bottle to give to one lucky person. Hell yeah. And those people are going to be people that have donated to the show. And I'm going to post about it on Facebook. Well, it looks like I'm donating to the show, then. But Facebook.com/theburists is where you can read about that. I'll probably announce it around the time that the show gets released. Join the Facebook page. Just like it. Like I said, Facebook.com/theburists. I'll make a post, and you'll learn a little bit about this giveaway that I'm doing. Nice. Yeah. And there's not really even a giveaway. It's just like a thank you for a couple of random people who help this out. Nice. You guys want to get to the beers? Let's do it. Sweet DC brow. First in Washington, D.C. started about two years ago, I think, and I was started by Brandon Skull and Jeff Hancock. And Jeff Hancock is the brewmaster, previously of Grizzly Peek, Arbor Brewing, and Flying Dog. And I've had flying dog stuff before, and I really like it. But I've never had anything from these other two breweries. I mean, these were all, like I said, sent to us by Eric Saag, who works in their tap room. And he wrote us a little note that he included with the beer. And it says, "Bearest, greetings from the nation's capital. Have some of our delicious, delicious, homegrown beers." D.C. Brow, based in the District of Columbia, is the first packaging brewery in D.C. since 1954. Opened around two years ago, these guys are doing some awesome work to help make our craft beer scene in the capital even better than it already is. While our distribution is limited, basically to the immediate D.C. area, the brewery has won numerous awards for both its beer and its packaging. I started out as a fan from the very beginning, making my way to their weekly tasting room hours regularly, and as of about two months ago, my fiancé and I have actually started working in the tasting room and helping them promote their wares any way we can. "Don't let my newly minted employment status fool you, though. This shit is delicious," he says. And he included six of their beers, and we were about to drink the first one. The first beer that we're drinking is El Hefe speaks. It's a German-style HEFA bison, 5.3% ABV, 11 IBUs, and it's a limited release. Spring 2012 was when it first came out. I don't think that this is from that release. They may have released it again, not sure. And this is available in cans and on draft, and it's hopped with German Tetenang hops, and the yeast is vinched funner, yeast. Oh, nice. Very cool. That's a really hazy yellow, like a light yellow color. Whispea head. Oh, man, that smells really good. Very bubblegummy. Bubblegum. Banana. Banana bubblegum. Clove. Yeah, a little bit of clove, a little bit of coriander or something. And there's something marshmallowy about the nose, isn't there? Yeah. A little bit of peach or apricot in the nose, some kind of creamy fruit other than banana. It smells really nice. Like, this is a very good smelling beer. It's going to taste pretty good, too. Yeah, that's nice. Oh, man. That is really nice. It's funny. The yeast is supplying more of an aroma to me than a flavor. It's not very dominant. I was expecting to have a lot more bubblegum in the banana, but there's something a little spicy over the top of it. Yeah, it is spicier than the noselets on, it's going to be. And there's more of like a juicy fruit bubblegum character when I taste it. And it's really dry for a hefivison. Oh, yeah. I was also expecting a little bit more body because that nose is just so full and amazing. Right. I'm not really disappointed by what I'm tasting, but it's just different than I thought it was going to be. Yeah, completely different take on the hefivison. This one's got a really interesting mouth feel. I get that nice sweetness at the front. And then it kind of washes and gives this ever so slight, like citrusy tart weight at the end that leaves a nice taste in my mouth, along with the pepperiness you're talking about. Yeah, this is drinkable as hell. Really delicious. All right, I've decided I love D.C. Brown. Yeah. Well, in the description that I put down here on the page, it says we crafted it'll have his speaks are fond farewell to the summer as a collaboration with John Solomon and Chris Frazier, the pair are well known for their fine and tasty work at Old Dominion in Ashburn, Virginia. Oh, I've had some stuff from Old Dominion before. Apparently they were there in the mid 90s. The body of this is actually what makes me like it. There's a lot of hefivisins that I don't enjoy, I mean, which is weird, you know, living in Texas. They're too thin. Yeah. Yeah. Sometimes, I mean, I like the way that it completes at the end. Like you're saying, you get a little that citrusiness and it just like closes off and you're left with this effervescent kind of feel all throughout your mouth and. And a little bit of that bubblegum also comes back at the very end, like a little bit of a, I don't know, like those hard shell bubblegummy gumball things. It almost reminds me of the bubblegum that was in trading card packs. For that. Yeah. Back in like the eighties. Bigly, too. No, no. He's talking about the tops cards. Oh, yeah. I wonder how this would hold up against Live Oak, you mean, or Live Oak? Live Oak, to me, is a lot more lush and fruity. I still want to collect the best of the best from our other episodes and put them all together in a, in a super bracket, we can have a big beer face off. Oh, this one I think is really, really good. I'm enjoying the hell out of it. I don't know that it's the best one that I've ever had. Like I said, that's somewhere between Vines de Fauna and Live Oak Hepha Vise. But Dancing Man Wheat from New Galeris is also phenomenal. Oh, absolutely. This one is also very, very good. I'm enjoying the hell out of this. I really like that spice on this beer. There's more of it than I usually associate with a Hepha Vise. But the way the body and the cleanness of this beer works with it, it adds to the drink ability. Yeah, it really does. Yeah. This is a neat take on the Hepha. I feel like I could have more of. Sometimes Hepha Viseans, to me, can get too heavy in a weird way. If I have more than one, this I feel like I can have at least two. Yeah. And it doesn't feel like it's thin. It's just lighter than usual. It tastes so clean. And I love that it's in a can. I agree. Like it works in this beer's advantage. I also like that it still has a lot of that yeast and suspension. Because we've had some canned wheat beers where you expect them to be cloudy, like that white rascal that we had from Avery, and we poured it from a can that one time, and it was just more clear than we expected it to be. And we thought, well, maybe they're not keeping a lot of the yeast in there. Maybe they're filtering some of that out. I don't know. But this, it looks like a Hepha Vise, and it looks, it feels, it tastes like a Hepha Visean. A very good one. I agitated this as well before I poured it, just as a note to all the listeners. Yeah. I just didn't shake it up or anything but tilted the can a couple of times. So something you just recommend everyone do, like, agitate a can before you drink them? I normally do that with Hepha Viseans. I like the yeast and suspension, especially if the can hasn't moved around very much. They could just be sitting at the bottom. Yeah, Hepha Vises are a lot of wheat beers, actually. The yeast that they'll use in a lot of these German-style and some Belgian-style wheat beers will add a lot to the beer if you serve it, I guess, mitthefe, or with the yeast and suspension. Yeah. I was skeptical about this Eric Saw guy sending us this beer. I mean, I'm like, okay, he's an employee, he's just pimping his company. What? He just started working there two months ago. He's one for one so far. Yeah, this is really delicious. Thank you, Eric. I wasn't skeptical of that. He didn't tell us that he works in the PR department, but he's the head of PR. Head of PR, Eric Saw, DC Graph. We're not trying to get you fired, Eric, I'm sorry. The next beer that we're having is the public. That was L-Hefe speaks. And this next one is the public, which is an American Pale Ale. It's 6% ABV, and it's a year-round offering available in cans and on draft. There wasn't a lot of information about this beer. I tried to figure out what hops are in it, but I couldn't find anything when they did say that they used C60 and Vienna malts in it, and that's pretty much it. So apparently this beer, according to some of the information that I've read, is their flagship beer. I read it as the pubic initially. I hope that doesn't sour my face on the pubic. Apparently this beer is somewhere between a Pale Ale and IPA, which a lot of Pale Ale's are nowadays. It looks almost like an IPA, watching it pour, and it really smells like one. Rich looking, this rich orange color. And the head is a bit off white, too. It's a little tan. I really like the texture on that. Nice foamy layer of head. Kind of hazy. Caramel orange. Yeah, absolutely. Caramel orange or amber color. Oh, and it smells really good. Nice res-any-hop. A little piney little citrus, a little sweet. By citrus, I mean, candied orange peel almost. Yeah, I was going to say something candied. Smells really good. Can we just have minutes of us sniffing this on Mike? I'll edit it out. Oh, yeah, you go with mic-moans in there. Yeah. You go ahead and just sniffing it. I'm going to sit here and drink it. Oh, I did it again. I dip my nose. There's maybe a little peppery-ness to the nose also, just a very slight amount. I really dig the candied note that's there though. Yeah. It's not as sweet as if you put sugar, people that put sugar on top of grapefruit, but if you could, candy grapefruit. Yeah. Like candied grapefruit peel. Yeah. Or something like that. It's way drier than the noblitzel. Yeah. It is so dry. It's extremely dry. Awesome. I can drink a lot of this. It's like drinking sand. No. Okay. Maybe not. Maybe that's bad to the person. Oh, that's really good. You're thinking of the pubic again. Yeah, the pubic. No, this is the public. The pubic is like drinking the man. The public is-- Don't do it, guys. Delicious. Where are you starting? Like we've fucked it up. It's demanded for. Fucked it up 10 seconds into the show. So this beer is very hop forward, like there's a lot of hops going on, and you get some of those caramel notes without any of the sweetness. It's really, really nice. I like how much bitterness there is here, and it still keeps clean. Yeah. The dryness really adds to the drinkability. I can drink a lot of this very quickly. It doesn't feel like it's going to weigh me down if I have more than one of these. And it is mainly like candied grapefruit skins or orange pith or something. Like there's a really sharp, nice, bitter citrus there. A little bit of pine, maybe. This one makes me salivate a lot. Yeah. In a good way. The carbonation's really nice, too. Like both of these beers have been very well-carbonated. The mouth feel is just on point. This is a really good beer. So we're going to say it's juicy and dry? That makes perfect sense. Aqueous? I'm going to try and use that word you used with the other day. I imagine it means something related to water. Yeah, watery, but not in a bad way. But then all of a sudden it just sucks all the moisture and happiness out of my mouth. Right? It's aqueous, but it's stringent. And I go, I need to drink more. You bring up an interesting point. I really dig the water quality with these two beers. It's been really, really nice. Both beers have been extremely clean. Yeah. I really like the fact that it's a very bitter beer. I mean, it is. It's a bitter IPA-like beer, but yeah, it ends clean like a pale. Yeah. It's exactly what they said it would be. Yeah. I think especially for American beers now, calling it a paleo when it toes a line near an IPA allows you to get right near there and explore a lot of the characteristics without it being considered like an American IPA, whereas if you call something an American IPA, people are going to have a very high expectation of the bitterness of it and the hop quality of it and how much you're going to be getting in it. And you can't kind of be close to a paleo if you're an IPA, but you'd be really close to an IPA if you're a paleo. Yeah, especially nowadays. When IPAs and pale ales are both helping their game and it's this crazy, weird arms race of who's got the hoppier but cleanest pale, this does a really good job of still firmly being a paleo in my estimation because absolutely it doesn't have the sweetness of an IPA. There's a perceived sweetness, definitely in the nose, but it doesn't come through in the flavor. Yeah. It's exactly like a pale. Yeah, but the bitterness isn't so harsh. You get caramel notes without that sweetness, just like you said. Yeah. What it does with those caramel notes, I mean, it's just so good. I mean, the bitterness and that caramel quality feels almost like an East Coast IPA, but without that sweetness. I agree that I think they get a lot of mileage out of labeling something paleo lately because I find that friends of mine who aren't really into craft beer that much, once they hear the IPA name, that seems to be like a line they draw and they're too afraid to get into that because they've had too many that are just so aggressive that it scares them away from the whole thing. Yeah. I recommend an IPA. But you say a pale whale. I say that. People go, oh, okay. That's good. And it's that baby step in there. Yeah. This is really nice. And it's pretty simple too. Like there aren't a lot of different flavors that I'm getting. It's mainly just the stuff that we mentioned, like the citrus peels and a little bit of caramel flavor and a little bit of pepperiness, touch of pine maybe, but that's pretty much it. It's pretty straightforward. I mean, there's not too much complexity, but what's here is good. And there's a little bit of something that reminds me of cedar in the flavor. Just a little bit of something that reminds me of Spanish cedar wood. Aside from that, there isn't very much going on, but there doesn't need to be. There really doesn't. This beer is fantastic where it is. I could drink a lot of this. I wish we had more. Not me too. You hear that, Eric? We wish we had more. That does work sometimes when you say that. We say that, but then we have like four crappy beers next. Yeah. Because I mean, you just barely mentioned that in Evan Gundy's already sent you like 8,000 things. Yeah. Eight cases of beer. Evan, Evan keeps sending me things out of your house and make this beer before. This is an Evan show. Evan, we love you, but shut up. The next beer that we're into, that was the public that we just finished. This next one is pen quarter porter. It's a robust porter at 5.5% ABV. And it's a semi-regular release, whatever that means, available in cans and on draft. And the writer says, pen quarter porter was our first in a line of draft and 22 ounce bomber limited released beers. It's a robust porter. Now available in cans. And the way that the public is on the line between paleo and the IPA, this is on the line between a porter and a stout. You read it a little bit like Chris Farley. What pen quarter porter down by the river? That's terrible. Yeah, I can't do that. That's exactly what killed Farley. My impersonation. Yeah. Your impersonations kill Chris Farley. So pen quarter porter. My biggest poor at it. It's poor. The head is delicious looking. Yeah. It's pouring like ink. It sure is really dark with just barely a highlight around the edge when you hold it up the light. Geez, I can't see a highlight at all. Just really dark brown. And that little bit of highlight is a slightly reddish brown. Yeah. But that looks like a perfect porous presser. Yeah, I know. I know. And the foam really looks a lot like chocolate milk, like milk Nestle's milk chocolate. That smells delicious. Oh, man. Like fudge, cocoa nib, cocoa powder. There's some molasses. Yeah. Just keep going. Yeah. You're doing a little bit of a nice, get a little bit of licorice going on. Oh, yeah. Yeah. Just a touch. Oh, something nutty. That just took a shirt off. Yeah. Something nutty indeed. I think you've pretty much nailed it except for there's also a little coffee note there too. A little bit of breadiness. Yeah. This is a very small touch of something milky there. Mm-hmm. A little bit of cinnamon. That's going to say it's like ginger actually. Oh, yeah. Oh, shit. That's what I was getting. There's a gingerbread note. Like ginger, red ginger, snaps, something like that, maybe. Dip my nose in the beer every fucking time. I've done it twice, dude. I need a small nose. So I've been on a couple episodes of Beerus now. Yeah. Like 60 something. Describe again to me the difference between a porter and a saute. One of them is more roasty than the other. One is a bit drier than the other. That's pretty much it. Which doesn't really matter because do they just kind of arbitrarily call it a porter or a saute? Pretty much. Because this one says it's on the line between a porter and a saute. I'm like, yeah, usually porters are a bit drier than sautes. They're a little drier. They will thinner, maybe. Black patent malt as opposed to like chocolate malts. Yeah. That sort of thing. But really, they're so fucking arbitrarily labeled. Yeah. So if someone says to me, I like porters, but I don't like stouts. I should go, what are you talking about? They're lying. Yeah. They're lying. Yeah. Porters can feel a little more filling. They are really overlapping a lot. Basically, as long as it's dark, roasty, roasty, roasty. Okay. And man, this is roasty. This has got a lot of really nice chocolate, roast, a little bit of coffee. The flavor's great. There's a bit of fruit that pokes through as well. Or something like rye bread or some kind of Russian dark bread. It tastes like walnuts to me. There's a bit of that too. Yeah. I mean, not like overwhelmingly so, but. Or just generally roasted nuts, like roasted walnuts, there's a little bit of roasted pecans there. There's a little... Something like that. And I really like the end. Like there's a nice licoricey hit that you get on the finish that's fucking nice. Trying to figure out what that fruit is. At first, I want to say cherry and then I was like, "No, I think it's more like apricot." Or like, there's something weird, some type of weird fleshy fruit that's going on. It comes in in the tartness in the middle. Yeah. It's like black currants a little bit. Yeah. Some kind of dark berry or something. Yeah. I mean, anything with a coffee kind of essence to it will always taste a little black currant D to me. Cool. Once you said apricot, I can get apricot. Yeah. Lots of chocolate, lots of coffee. Plum. I think maybe my mind's just easily susceptible. You can be like Windex. I'm like, "Yeah." [laughter] There's something like Plummy or Dady or something like that. But really, yeah, something like that. But really the biggest flavor that you get is that really delicious roast chocolate coffee dark malt. Mm-hmm. That's the biggest thing. And it's fucking delicious. Yeah, this is great. Like seriously, such a well executed beer. Sometimes I find that I forget we're podcasting and there's assumptions that we can all make because we're drinking and listeners aren't. Yeah. Like, of course it tastes like the roasty chocolatey stuff. Yeah. So you start digging into the details. What is that one little half flavor that no one listening has a reference to because they didn't even know the initial flavor. Yeah. Take that listeners. [laughter] You should drink beer with us while listening. And again, just like all the other beers, the mouth feel is fantastic. The water quality is fantastic. Carbonation is top notch. This feels as good as it tastes. This is a great porter. It is. Really great robust porter. When you're making beer for politicians, you can't half-ass it. That's a good point. They pour a lot of our tax money into this DC-brow place, I'm sure. Do they? I thought they're pouring into hookers and blow. They have a lot of lines. A lot of pork. A lot of them. That's entirely different markets. [laughter] Yeah, dude. If I was going to be a politician, it would be just for the blowjays. The random blowjays. Anytime I want it, I'd be like, "I'm your governor!" And then just like, "Govern the mouth." "Govern the mouth!" [laughter] I'm sorry. That's how we're cleaning up our act. It sounds like a pretty good deal. Hey, DC-brow, you guys are doing good with these beers. Thanks, Eric, sir. Three for three. Fuck yeah, dude. And it just ramped up. And I really like the fact that they stick close enough to style, but just deviate just a little bit and make it really good. I love this stuff. It's all unique to them so far. All of these have their own unique character. They really do. It's a really nice footprint while staying close enough to style to not be completely alien to somebody trying these beers. I mean, really other than Maui coconut porter, this is the best porter I've had out of a can. And they're great? Yeah. Not a lot of people put porters and cans, I guess. I wish more people would just use cans in general, period. For beers that are meant to be drunk within a three or four month time period, cans is the only way to go. Absolutely. That'll extend the life of the beer quite a bit. Absolutely. Every time we open a slightly older IPA from a can, we're always still fine. Yeah, we're always amazed at how fresh it still tastes. Anyway, I'm going to take a break. I don't know about you all, but I have to pee. We'll stick around. Something hardcore. We'll keep the fire. Yeah. We're going to keep this clean, but hey, maybe after the break we try again to keep it clean as long as we can. We've lasted like 30 seconds. We'll try to come back. We'll try to clean up our act. We're going to get it all out of our systems during the break. And when you come back, it's going to be 100% family. We'll call this a Tourette's break. It'll be fuck shit. God damn. Wait, why? Those are all the bad words in one delicious package. That's not Davis, the delicious package. Wow. Why are you coming home, five and a half? Something's going on. Can I smell your dick? Don't play me like a fool 'cause that ain't cool. So what you need to do is let me smell your dick. Why are you coming home, five and a whole day? Something's going on. Can I smell your dick? Don't play me like a fool 'cause that ain't cool. So what you need to do is let me smell your dick. It's 4 o'clock and I'm sleeping. It's like 90 you creeping. You could've told me I'm leaving. Now I know you're out since she in. Sweet. So during the break, we all knocked this tan out of each other's busies. No, that didn't happen. I had a lot in there. I know, dude. It was like a whole sandcast a little bit. Sand buckets and shovels falling out. It was crazy. Load Grand Theft with Sand. And then he squishes a couple of times and the sad castle comes out. On the break, we drank a Goose Island Sophie, which was as delicious as I remember it being. Absolutely. Yeah. I haven't had that probably in six months or so. Really? Yeah, it's still good. That's that one beer I drink a lot of. Yeah, it's fucking good. I really like that beer. And ethical questions aside of, yeah, dude. That's fucking Budweiser. Grand Hazard Bush, and it's still good beer. Whatever. Really, people do that? Yeah. That's why I'm going to enjoy a beer. Why? As far as I'm concerned, that's all that matters to me. As long as they keep making good beer, I'm OK with it. Yeah, sure. They're bullying and they cannibalize shelf space and they're fucking assholes. But they're Belgian now. That doesn't make them any better. Never mind. The next beer that we're about to drink is called Corruption. It's an American IPA. 6.5% ABV, 80 IBUs. It's a year-round offering available in cans and on draft. And the grain in this beer is pale 2-row, C10, honey, and victory molds. And it's hopped with 10 pounds of Columbus hops per batch. The Corruption, starring Robert De Niro. Sounds like a movie at the end. Yeah. Thanks. Thanks for the backup. No problem, bro. It's yes, Anne. Oh, shit. Yeah, and I loved it. I hate you. I know. This beer looks a lot like the last IPA that we had. It's a RNG copper. Very RNG. Hazy, really nice head on this one, too. I like this is the same beer. Yeah. It smells a lot like the other one except dusty. It does smell very similar to the last one, but I'm getting less of a hop note from this one and there's more sugars apparent, it seems. But it's the same kind of caramelly sugary nose that we got from that last one. Lots of Columbus hops. Yeah. And it's kind of on the precipice of orange pith and pineappley. Dusty pine cell? I mean, there's a little bit of that, too. It's not bad. It smells good to me. I like the way this smells. It's good. [LAUGHTER] All right, next part. End of podcast. No, it's-- Mike Lambert is a beerist. Yes. [LAUGHTER] I like that point to you. I can take that there. Whatever you say we're going to shut off. No, that is good. He's right. Oh. I think it smells a little spicier than the paleo did. Yeah, I think you're right. I just tasted it. And it is much more grapefruit pithy than that last one. There's a little bit more sweetness and a lot more body. It's just spicier. It is. It's still nice and dry at the end. I dig on that. But that bitter finish sticks around quite a bit more. Yeah, for a long time. In a very oily, resiny sort of way. Very bitter. I feel like this has a lot of that bitter presence. And the paleo, the public, had that. But I think the dryness of it accentuated a lot of that bitterness than it actually being there. Yeah, this is a more sweet beer. I'm really enjoying the fact that it is like grapefruit skins, but there's also like a dank mossy quality there, too, that comes in toward the end. That isn't really apparent right up from it at the end. It turns to that just a little bit. And I really like that. We're eating cheese in the break. And this goes nicely with it. Yeah, I was going to say, I don't really know what I'm tasting with the cheese that's still on my palate. It's like, oh, this is really, really nice. But is that more of the beer? Is that more of the cheese? Right, right. But there's a candy quality to this. And that isn't super, super sweet. But it's more candy-like. It's because of the bitterness. I really feel like that's what's covering up all of that sweetness. Huge hops on the end. I'm really having a hard time coming up with other descriptors for this, because it's really just a lot of citrus, a lot of that grapefruit pith, and peel, and, like I said, a candy-like quality. And then it kind of turns a little danky mossy at the end. That's pretty much it for me. It's not hugely complex. There's a peppery thing going on, like a spicy quality. But it's such an afterthought to the rest of the stuff. I don't know that most people would taste that. I like the nose on this. But me too. The taste is OK. It's not going to be necessarily top tier IPA, either. I don't know. I dig it. I mean, it's a very much an East Coast IPA. And it's very good for that, because there are a lot of those IPAs that I'm not really that into, because they end up getting too, too sweet. This is one that's dry enough for me to really enjoy. You know, the longer than I'm sitting with it on the palate, the more it's going into that aspirin-y territory for me. The better is accumulating. Yeah. I still like the initial flavors. I really like the buildup to the bitterness. But I think the bitterness is a little heavy handed. Would you say that it's over time corrupting your palate? Yes. Yes, I would say that. I don't even know why we're doing this. I think between-- for me and my taste, I think between the corruption and the more in the public camp, I can drink more of it. This is still really tasty. But this is a bit of a palate record. It might be. I do think this beer is really tasty. More than one, I think, would just wear me out. I could probably drink two of these and be happy. And at 6.5%, I probably could, and feel all right. I don't know. I'm digging this beer for what it is, but I don't necessarily see me going and buying a bunch of six packs after six packs. It's a well executed beer, but there's nothing really that special about it, necessarily. It's a little sticky as well, if that makes any sense. It is, but I mean, that's one of the things I'm enjoying about it is that it is sticky, but it's not overwhelming me with the sweetness that I usually associate with a beer that's like that. Yeah, I'm a little bit more one and done with this beer. I wouldn't necessarily go back to the bar and order another one right away. Not that I wouldn't come back to it later, but a lot of bitterness, and it just accumulates, and it's not exciting my palate for a longer run. I think you guys are more sensitive to that aspirin equality because I don't really get that from here. And I know you guys mentioned a lot more than I actually sense that what it happens, and every so often, like with that me-killer, like 1,000 IBU beer, that was just aspirin in a bottle. But something like this, I don't really get a lot of that sensation, and it's probably just a pallet being overloaded by hops. I think this is a good beer, I really do. I don't think there's anything necessarily wrong with it. It's pretty well balanced. I think it tastes pretty clean, for the most part. It's just more personal preference when it comes down to kind of like getting in a nitty gritty. Sure. I go, "Ah, I know where I'd drink next." Right there. I buy a six pack of this, and I'd probably buy something else just to help paddock, kind of have something in between. I don't know if I'd have a six pack and then just plow through all six of them in one go, that's for sure. I can have- Still a really tasty beer, I mean, it's still really, really clean, but yeah, that bitterness is really, it's becoming overwhelming for what the beer is for me. Okay, well, like I said, I could have a couple of these and be happy with it. Go ahead, do it. I won't have any more. We would, we would, I would, but there's no- Hey, Eric, send us more beer. You know, don't listen to Grant Eric, we'd love you the way you are. Eric, always listen. (laughs) I'm on the beer, it's- Is that a badge of honor? It's good to be on this show. Yeah, yeah, Bill Brink's been on the show, too. Ah. (all laughing) Sorry, Bell, I love you, I feel like I give you shit. The deepest cut of all, Rubia. (laughs) No respect. We should move on to our next one. Rod, need a drink. I really don't have anything else to say about this. Do you guys? No. No, I mean, I agree with these two, actually. Like that bitterness just kind of rolls over from the top of my mouth into my tongue. And if I have another sip shortly afterward, I can appreciate a lot more of it. If I had to let it linger back for a little while, I kind of don't want to keep drinking it. And nothing offensive about it, nothing that I don't like particularly about it, but it wouldn't make me want to order another one. Sure, and I do have to say that these are three guys that definitely like really bitter beers also. We're not just bitter bitter, right? And the East Coast, West Coast War, West Coast might be winning right now. I do really like the West Coast, IP is a lot more. Personally. That's why we got our fingers crossed. Chris crossed, wasn't he? Hey, go fuck you. Too pot! (laughs) Too pot forever. He never dies. You know, that was the corruption. We're going to move on to the next beer. Hell, the citizen. I don't even want to validate you. He just did. Yeah, Mike. I want to know about you. That's enough for Mike. But the next beer is the citizen, which is a Belgian pale ale. It's 7% ABV and it's a year round offering available in cans and on draft. I'm going to read the write up here. The citizen Belgian ale is inspired by the timeless triple style of Belgium. Using its traditional high gravity, Abby Ustrain that encourages the production of highly palatable ethanol notes, supported by aromatic and carapill's molds. The citizen also exhibits the noble hop spiciness that is common to most Belgian ales. We have Belgian pale ale and we have an American pale ale. Yes. The difference, mainly in just local ingredients, is it just like the Eastern hops? Very nice. It depends on the way somebody interprets the beer, right? Mainly Belgian pale ales or Belgian IPAs will have a Belgian yeast strain involved and that's what makes it Belgian. OK. Sometimes people go a bit further and use hops that are closer to that region. You know, more continental stuff, more noble stuff. But it varies. OK, cool. Let's look at this. It's a cloudy, golden colored beer. Slightly hazy. But yeah, it's orange gold or yellow gold. Nice little bit of head, very tightly packed bubbles. That smells really good. Oh my god, that smells awesome. That smells like bubble gum. Yeah, it's exactly what Rubio was saying. It really comes through with the yeast. Yeah. It smells a lot like a Belgian triple, but with a lot of that bubble gum equality and a little bit more of a spiciness than I usually associate with triples. But yeah, there's a lot of fucking rich bubble gummy flavor with bubble gum aroma. There's plum, there's some dark fruit. I don't even really get banana as much. No, it's just bubble gum. That's a coriander. Lots of that. Clove as well. Yeah, clove, a little bit of nutmeg-y, allspice. It's a creamy fruit flavor. And creamy fruit knows, I mean. I haven't tasted this yet, but oh, and white pepper. Taste it. That's really good. That's really, really good. It comes out of a can. Wow. And I shouldn't have this prejudice, but I still do have this prejudice about beers coming out of cans. They're not going to be able to have certain intricacies these bottle beers have. This is a fantastic beer, really nice. This is one of the better American interpretations of a Belgian pale that I've had in a really, really long time. It's firmly a Belgian triple pale. I mean, it really is somewhere between those two, the Belgian triple and the Belgian pale, you know, somewhere between like a parrot and a really rich, like St. Bernard triple. The malt build for me is where the triple really comes in. Sure. There's a honey-esque quality to it. There's deep pilsner-like malts. And then you get that bubblegum yeast and that big, soft fruit and the spice. Right. There's a lot of creamy fruit flavors. And it's really hard for me to nail it down, but it's somewhere between like peach and plum, and you know, the holy trinity, the peach plum apricot that you get in ails a lot of times. And then there's this really great pepper note at the very end. But yeah, this is really, really good. Man. Am I reading in this too much if I think really, it's called the citizen, but it's a Belgian paleo? I mean, they can't be citizens until like, this has been around seven years. And this is only a two year old brewery as far as I know. I'm really glad to have Josh Cole back on. I was also thinking that the corruption had to do with Indian imperialism. That'd be great. What? Fuck you. I got this beer a little bit more because all those fruit flavors, I think when they're combined with that coriander and those interesting spices, those phenols, like the way the phenols and the esteries kind of work together, I think are making that bubblegum impression in my mouth. And, but it feels almost like, hey, I'm an artisan flavor guy. I'm going to mix all of these spices and herbs and fruits into a vat and make you like farmer's market bubblegum. (laughing) It tastes more genuine than just saying bubblegum. Yeah. If you've ever had like artisan, sasparola or root beer, where you can actually taste all the spices and the roots and the ingredients that go into that, it's kind of like that. It's funny that you mentioned it. I picked up a spirit. Well, my parents are in town called Root. Okay. From art in the age, I think is what the distillery is called, but it's a root beer like spirit, but it's, you can completely break it down based on all of the ingredients that go into it. So there's like winter green, there's a niece, there's certain bark. You just mentioned winter green and there's a mint quality that you poured in this thing. That's really cool. Yeah, to me, this is very much like that where when I was actually looking at the ingredients that were on it and then tasting it, like it was so easy to be able to be like, oh, I could totally taste all of these little things that go into making this artisan bubblegum. Yeah, and all these flavors, especially with the spices in this, you know, we mentioned a few of them. It feels almost like I can go into a spice shop and mix spices together in my hands, like whole spices together in my hands and come up with something that is close to this. I mean, this smells genuinely like fresh ingredients, but it's just yeast, really. It's just the yeast doing this. This is the big red soda of beer. What does that mean? Big red, it's like very bubblegum. Big red lemonade bubblegum basically, that soda. I don't know what that means, but this is amazing. Like this is a really fantastic beer. This one's really tasty. Belgian paleo's aren't ones that I would normally just pick up and drink. Oh yeah, especially American ones. I would drink the shit out of this if it was available to me. And just like some of the other beers that we've had tonight, like the Hefei and that Porter, there's another really creamy quality to this one. That's a little bit marshmallow-y. This is a bit of a side. How does a beer brewery get big enough to get distribution? Does the power of a beer podcast like the Beerus saying, "Hey, this is really good." -No. -You end up helping get them to here? -No, not really. -Maybe. I think we're pretty powerful. -Are we? -Maybe. But anyway, I want DC Bro out here. DC Bro's pretty badass, man. -This is really tasty. -As of the citizen. It made me a believer. -As of the citizen. -I'm for the people. -Not the public. -The public was good too. I was more talking about your delivery than what you said. Yeah, because I'm drunk. I know. Why do I feel so drunk right now? These are all under 10 percent. Because we had a sabbatical from outfall for a while. I drank it up last night. I don't know what you're talking about. Mike was here. -I was here. -Yeah. -Kind of here. Of course he was. I opened a beer and he shut up like Beetlejuice. Yeah, I could drink the fuck out of this beer. I don't want to finish it. I just want to save this a little bit, so I could warm up and move on to the next one. Because this so far has been a phenomenal beer. And there aren't a lot of brews that get Belgian IPAs right. Lots of them just go, "Ah, I'm just going to do an IPA with Belgian yeast." But these guys seem to have crafted a beer specifically to be a Belgian IPA in the Belgian pale. Or Belgian pale. Yeah, sorry. Yeah, that bubblegummingness stuck in through my nose throughout the entire time I was drinking it. Like you were saying, you could kind of put any spices together or not in a bad way of, "Oh, it's so easy to recreate." But it makes it harder to decipher exactly what's going on in there. And maybe it's just the spiciness of the end of it that started to overwhelm me a little bit. But the bubblegumness almost took on like a salt-water taffy kind of smell and feel to me. Interesting. -Ooh. Interesting. Yeah, I can see that. I want a taffy. That's really good. That's fucking cool. What a great beer. I really dug the hell out of it. Yeah. Something I've noticed lately is that we don't use the dump bucket very often. Well, I mean, we've gotten a lot of great beers from our listeners for the past several shows. Aside from the Lambert floor to show. Yeah. Where we used to quite heavily. Yeah. Do your parents listen to the show? My parents? Yeah, they do on occasion. They weren't the ones that sent it though. That was my in-laws. Oh, you're in-laws. Okay. But I do have to say that I got to meet your parents. Your mom, I think I met before. And they're both really awesome. Your mom was a trooper when we were at the tasting and he brought her and I said really horrible things right at her face. Yeah. Why? Well, where do you think I got it from? I mean, oh, Grant, because I'm oblivious to people. I was like, are you a sociopath? Yes. I think it might be. You can't be a sociopath if you know you're a sociopath. Whoa! Good point. I'm freaking out of here. No, you're just an asshole. That's all. Your parents were fucking great. I really love your parents are great. I don't want them as my parents. I'm kidding. No, I do. I do because my parents are Mexicans and they're lazy. Um, that was the citizen. We're going to move on to our next and final beer, which is called "On the Wings of Armageddon." It's an Imperial IPA, 9.2% ABV, and it's a limited quarterly release in cans and on draft. And it's hopped with Falconer's Flight, which is, that's a three-hop blend, like a proprietary, pelletized blend. I'm not sure what's in it, but it was named after some dude named, like, Doug Falconer, or I don't know what his first name is, but his name's Falconer. I love that. Isn't it his last name's Falconer? And it was a hop blend that was made in tribute to that guy. And the grain is pale malt, Cara 60, Cara Pills, and malted wheat. Can you read the intro, or at least that first paragraph, please? Okay, sure. I'll do the whole thing. According to the Mayan and Hopi calendars, the transition from one world age to another will happen on December 21st, 2012. (laughing) Well, you're not prepared for this. Yeah, your check, what years are in it? It's now 2013, okay, yeah, didn't happen. (laughing) As in the Mars of the transition, DC Brows is Cooked and American Pearl IPA, named on the wings of Armageddon. The Armageddon that didn't happen. I just added that part, 'cause it didn't. (laughing) And then they say OTWA, which is Ottawa, (laughing) which actually stands for on the wings of Armageddon, is a single hop blend beer, utilizing falconous flight. Well, it's not really single hop, there's three hops of falconous flight. (laughing) I don't know what this action is, but I've brought it. Well, adjusted of Pearl malt Cara 60, Cara Pills, and malted wheat to carry the intense hop flavor into the palette. Nice. On to the pallet, I meant to say. That's cool, it didn't matter. I've been drinking. I just like that all the other beers are like, okay, they're all kinda DC related. And then, all of a sudden, this one goes into some, like, - Epocometo. - Epocometo, yeah. Epocometo, weird name. ♪ On the wings of Armageddon ♪ - It's like a rush out, but also. - Honey James Dios thingin'. (laughing) ♪ With falconous flight ♪ ♪ Negative flight ♪ - It's kind of that orange-ish yellow going again. - Orange-y yellow-y. - Yeah. - Orange-y yellow-y is actually a color in the yellow box. Decent head retention. Yeah, it's not bad. Slightly off white. - This smells a lot of that really good. - That smells amazing. - Tons of hops, tons of, like, sweet malts. And this straight up smells like hop candy. Like a straight up smells like hop candy. I have hop candy downstairs. Yeah, it smells just like it. - I mean, it gets some of that from me. - Oh, yeah, sure. Have you had any yet? It's delicious. - No, never. - But there's a caramelly hard candy quality that's almost like a butterscotch or something, but not buttery, right? And it's kind of butterscotchy. It's like a salted caramel. - Yeah, something like that, right? - I was thinking, sorry, caramelly, yeah. - There's this really great hop note there, too. I'm trying to figure out what it smells like. - It's citrusy, very. So I kind of think some oranges and-- - There's some tangerine. - Tangerine. - Yeah, you're right. - There's something like a tangelo. - Yeah. - Sorry. - That actually came to mind. - I'm pretty sure you told me it was a tangelo. - Yeah, I'm pretty sure it is. - But for those of you who don't know what I'm talking about, listen to the last episode of "The Bears." - Well, I need to have a listen to that then. - Even when I'm there, I don't know what's going on. - There's like white peach. - Something like that, right? Something like that. It's really difficult to put my finger on what's going on because there's something that's dank like pot. There's something that's fruity, like you said, like white peach. - There's coconut. - Yeah, okay. Something herbal like basil or something like that. Some kind of leafy herb. - Are you guys drinking it too? - Not yet. - 'Cause I'm like halfway through mine. You guys haven't even taken a sip. - I'm still trying to figure out the aroma because it all comes together as this delicious thing. - Get it in your mouth. - Okay. - Oh, man. - Luscious orange. - And pine. - And pine and tangerine. There's a bit of pineapple and coconut that's there. - The coconut, that was such a good one too. - And carmaliness. - Oh man. - And all the citruses, peels of citruses. I love the description of the white peach, but I don't get it in the taste as much as I know. - Yeah, yeah, you get it just nose. - It's right there in the nose though, it's nice. - This beer needs a little umbrella to throw into it. - That's really good. And toward the end, you get that little hit of marijuana, cannabinoid sort of thing. - Bitter dankness. - Yeah. - And it's mixed up with this piney quality also. That is almost too resiny to be piney. - It's resiny like pot. - Yeah. - Mmm. - I'm just gonna rub this up. - I make a nice salve out of it. I like the, the hoppiness at the end, the dankness we're describing. It takes on this sort of a smokiness as well. - Yeah, not like cigar smoke. - No, no, no, it's kind of like, almost like peat smoke or something, right? Like a peaty thing. - It's like a cleaner smoke. - But that is also kind of married to like a spearmint quality or like a peppermint thing. And it's very small. There's, it's very small sort of flavor, but it's there. - Spirit's fascinating. - This is fucking amazing. - Doesn't fit into the DC Brown names, but. - On the wings of Armageddon. - That was weak. - Yeah. - Let's try it again. ♪ On the wings of Armageddon ♪ - That is also weak. ♪ On the wings of Armageddon ♪ - Even better, thank you. - I think these did all the 80s rock albums. (laughing) - It kind of tastes like toasted fennel seed to me. Not the actual fennel bulb, but. - Okay. - It's a very different taste. - That's interesting. - I don't even know what that tastes like. - That's what the taseness tastes like to me. I mean, people are interpreting the same thing, but like. - Yeah, you're probably closer to what I'm tasting. - Cardamom. - Cardamom. - Yeah. - There's a slight cardamom hint to that. As soon as you said toasted fennel, I started thinking along those lines. I was like, oh wait, wait, wait, wait. - Tosted fennel. - Cardamom. - What the hell are these guys? (laughing) It makes this beer drinking so much more interesting. - There's just so much going on in this beer and it's really hard to nail it down because they're so well incorporated with one another. Like all the flavors are in harmony. - The past two beers have been the most complex. - Mm-hmm. - It just sucks. I'm gonna have to write this the lowest. (laughing) - What? - It didn't happen. - This is fantastic. And just like all the other ones, great mouth feel, great carbonation, the whole experience is a wonderful beer. - Yeah. It really hasn't been anything extremely unpleasant about any of them at all. - And they're all in a can. I love that they're in a can. - Me too. I mean, cans are absolutely my favorite way to get beer. They keep so much better and they're easier to transport. It's cheaper for the brewer or the distributor to mail them places or to ship them places. - It's more environmentally friendly for that reason. - Yeah, for the most part, because you get to ship more product, the cans weigh less than bottles do. You can ship twice as much beer in cans as you could for the same price in bottles. - You also take up less space, less space. They don't cut the fuck out of you when you're on a river somewhere. - Yeah, you can't drop a can and break it into shards unless you're an idiot who breaks cans in the shards. I don't know what that means. - I always bring tin cutters with me when I go tubing. Is that a bad call? - Yeah. - And then I throw it out of other people to find out them. I make a little throwing sars out of my beer can. - Yeah, cut the cans down so they break down faster. - For a little bit, I was torn between what my number one and number two were gonna be, but then I tasted them side by side and I know exactly what my number one is. - Oh, I know what those two are 'cause I know what else you kept around. - Fuck yourself. All right, so why don't we get to our rankings? Are you guys ready? - Yes. - Okay, score. - Who wants to go first? - I do. - Okay, great. - Holy shit, wow. - Number one. - Yes, do it. - Goes to on the wings of Armageddon. - So beer was good. - I think you guys heard how descriptive we got in contrast to all the other beers and that should speak volumes because this beer is nuanced and amazingly balanced and it's just really delicious. - Absolutely. - If you guys are in the DC area, I highly recommend you get some on the wings of Armageddon. - Yeah, we actually had that for the first time on Sunday when we did the draft house tasting. Scott P.J. brought some over. We met him and we met another guy, Lauren. Really cool guys. It came over there, hung out with us at this tasting. It was really fucking great. Scott P.J. brought some of this on the wings of Armageddon and that was the first time I had ever had it and I was so excited to talk about it on the show. - Scott P.J. was super excited about all the DC beers. - Oh yeah, yeah. He's been singing the praises of DC Brow for a long time, that guy. Anyway, sorry, number two go. Number two goes to L. Hefe Speaks. I thought this beer was delicious. - It was. - I was really blown away. I thought that it had a great sweet punch at the beginning and then, I mean, I already talked about it. - Yeah. - But it has this nice tart bite at the end. I think it was really rich in banana and clove and bubblegum. Overall, I just really enjoyed the beer and I could drink plenty of them. Number three goes to the citizen. I didn't even write any notes on this, but here's what I remember. That beer was delicious. It was very bubblegummy and I don't mean actually, necessarily I think I like bubblegum and I made a couple of big red jokes and I think big red is a gross soda, but I do like the beer. I think that it does a nice balance with its sweetness. I think it smells really great and I enjoyed drinking it. Number four goes to Penn Quarter Porter. This was rosiest chocolatey. It was fucking yummy. - Dude, you're just. What happened around? - Fuckin' yummy. - That was pretty good. I thought I really enjoyed it. (laughing) That's how I end everything. It's just gonna drop, really taper off, guess what? All right, number five. That's not as funny as I think. The public. I mean, I don't know. Honestly, this could have ranked a lot higher for me. I thought this was such a good beer. I even feel bad putting it so low, but the carmelliness, the citrusy, peeling, pinniness at the end, it was really clean beer. I thought it had a great nose on it. I really love this. Number six went to the corruption. I feel like a lot of these beers tied for higher ranks, and the corruption I just was not liking, actually. If there was a beer that didn't seem to fit with the rest, it would have been this one. It had a nice nose on it, but after I started drinking it, I didn't really wanna keep drinking it too much. It's just the IPA that, as Mike described, over time, becomes a bit too aspirin-y. - Sure. - The hops and bitterness is in balancing. There's kind of sweetness in the flavor, and overall. - Yeah. - Okay, cool. - That's my ranking. Thank you. I'll go next. - Thank you, Eric. I would also like to say. - Yeah, that's a really good point. Eric did a great deal. - Thank you. I'm drunk. - Hey. I'm gonna start with number one, which was on the wings of Armageddon. That beer is fucking fantastic. Just go back and listen to the thing that I just said. It was so great, so complex, so wonderful. Just dug the shit out of that beer. Number two was the citizen. It's really rare that you get a Belgian Pale Ale. That's actually good. That's actually brewed as a Belgian Pale Ale. A lot of times, like I said, they just get a Pale Ale. They dump some Belgian yeast into it. And vavoom, there it is. But when they do it right, when they formulate it right, there's only a few people that do it well. These guys are one. Pipeworks are another one with a Glockus. That may have been a Belgian Pale or Belgian IPA. Whatever, same wheelhouse, same sort of execution. Great, great fucking stuff. Number three, the public. I really dug that beer. It was like a dry IPA. Loved it. Now, you're gonna move on. Number four, Penn Quarter Porter. Oh, my God, chocolatey, roasted, delicious, milky. I love it. I'm drunk. Whatever. You have to apologize, buddy. I haven't explained myself to you. Yeah. Number five, El Fefe. Number five, El Fefe. There you go. Drunk during this. El Fefe. Is it getting wet at the beach? El Fefe speaks is a wonderful half of ice. Okay, I'm gonna say that again. Number five, El Fefe speaks. Wonderful half of ice. And I really, really dug something about it. No, I'm for the love of Christ. Don't edit any of this. I'm like the fact that we followed this. Why am I so drunk? I don't know. I don't either. Maybe I have food poisoning. Number six, the corruption. I don't remember anything about the corruption. (laughing) And that's why it's my number six. Because all the other beers I remember pretty clearly contrary to what you might think by my narration here. I don't like a true politician. Thanks, buddy. Who's next? I'm doing it great. I'm not as drunk. I outweigh you by like, 10 pounds. I'm like, no, I don't. I feel like I feel like 10 pounds to shut up. Number one, on the wings of Armageddon. Yay. Yay, yes, most complex. And actually imbalanced for it being an imperial IPA. My number two was the public. I really dug this beer. I like the line that it rode between pale ale and IPA. Just love that dryness. I could drink a lot of that. My number three was the citizen. I like this beer better cold than I did after it did warmed up. That said-- Still have some. Right. And that said, I still really like this one, especially it being an American interpretation of the style. I love the triple aspects combined with the hoppiness that makes it the Belgian pale ale. My number four, the pen quarter porter. I really dug this. I really liked the flavors that it had going on. You heard my description of it. It was yum, yum, yum, yum. We're so lazy right now. Yup, number five, LFA speaks. I really dug the way that this beer developed and the mouth feel that it had. And the way that it was kind of dry for a FAA. I really dug that. Really, really clean. HFA is generally not one of my most favorite styles. I thought that this one was pretty solid. I think it's an atypical hephivizing. It is, but it was fantastic for what it was doing. Yeah, indeed. And then number six was the corruption. This just did not have the balance and it really had that aspiriny note at the very end and that was a turn off. But that said, still not a terrible beer. It's just in the face of these other five and kind of pills in comparison. Cool, man. Thank you so much. I don't see anything wrong with either of you guys' rankings. I mean, thanks for ranking. These are all very, very, very good beers. I dug the hell out of them. Habib? Yeah, I think that was the toughest thing about ranking these beers. I mean, one stood out clearly for me. Two through five was a little bit muddled. I knew what my six was, but quality across the board, really. Oh, absolutely. And I think Mike mentioned it early on. Like the water quality is just phenomenal and it helps all these beers hold up. Like there was nothing really glaring about any of them at all. First one was on the wings of Armageddon. Oh, it's a sweep. How could we not? So good. It was so clear. I mean, it was complex enough that you couldn't figure out everything about it, but clear enough that you could really pinpoint what you enjoyed about it and what was shining through. And from the first sip that I had when it was just all that hop right up front in my nose to having a last sip of it, it brought the circle back around for me, just in the way that the bitterness finished off. And the way that we got that, as Mike said, the cardamom, and I kind of got that fennel seed, like that toastiness of those kind of qualities. And that was phenomenal. I mean, I think there's a reason why it was all our, our favorites there. Oh, great beers. I mean, anything that survives the Armageddon, obviously, is going to be right. Number two for me was the Citizen, which is the Belgian Pale Ale. At first, that one, I really, really enjoyed it, but I didn't think I would like it as much because I got so much of that bubblegum note up front that, because it wasn't like true bubblegum. And as you guys started to break it down, you know, talking about just hippie type of organic bubblegum that you could put together and make your own concoction up. Art is an old bubblegum. Exactly, yeah. And the way it developed for me was, as I said, it became like a saltwater taffy to me. Like it still had that sweetness, but it just gave you this inherent like spiciness that you, I don't know. I'm not a fan of Belgians, which I know people are always shocked by that, but not anything so everyone. And I love the way that the yeast quality came through in this beer. I really did. Number three for me was the Penn Quarter Porter. So chocolatey. A lot of like dark chocolate for me. And it did have that roasted nut quality, looked like espresso, and it even had some qualities of drinking an espresso. Four for me was the public. That was good. Yeah, right. Score. I enjoyed putting that into my mouth and body. It had bitterness, and I really, really enjoyed the dryness coming after some bitterness that really kind of completed the beer for me. And having that, you know, wanting to toe the line, like, you know, they've said that on a couple of their beers there. And that's fine because styles are getting more muddled and there are more in things coming into play. But calling that a pale ale, I think, is phenomenal. And it's a really good beer. Number five for me was LFA Speaks. So it was just like this, I don't know, the spiciness kind of that really sunken for me. I don't really have much else to say about it. The spiciness was good? Yeah. Well, we were talking about how at the end the spiciness became a little bit overwhelming to you. Yeah. Yeah. But it wasn't necessarily bad. It's just a guy. It wasn't bad. No. And I mean, if I'm judging that against other Hefavizans, I'm definitely going to drink that one again. Against some of these other beers, I don't know that I would order that if I was seeking out some D.C. brow and Washington D.C. Number six for me was Corruption. And another sweep on the bottom. Yeah, it... I think that D.C. brow knows that number six is one they need to work on. Sure. Now that they've listened to this episode, they've been like, shit, the beers are a little bit and hard on that one. Well, you know, again, for me, it wasn't a bad beer. No, it just wasn't anything special. You, you were wrong. It was bad beer. Yeah, it's out, right? No. It's the only one I would furrow my brow at. Yeah. OK. What have we done? A brow furrow. That's what he gets. Come on. A wag in the finger and a furrow. Wait, what? A furrow. I mean, thank you. I mean, a brow furrow. He's talking about furrows. I like to see how many shakes the head. Yeah. Come on, I mean, thank you so much for your work. He said, thank you for being here, man. Oh, it's a pleasure. Second time in a row. You're amazing. Grant. Yes. Thank you for being here. Hey, thank you for being alive. You're a bungalow of love. I love-- That's not ew. That'll mean-- that is a bungalow. Oh, I like a house? You're a house of-- You're a house full of love. Oh. Thank you for being there. That's actually really sweet. Yeah, thank you. Mike Lambert. No, you're amazing. OK. You're amazing. No, it was a thank you for farting. You guys, thank you guys for listening. Send emails to you by the beer snack shop. Do the thing on the beer. Donate to us and rank us on iTunes, please. Please do. You're doing a better job of hosting than I am right now. And if you guys looked on our Facebook page where you've been interacting with us, asking us awesome questions, giving us advice that you guys want to do, then you guys have seen what our contest is for people who've donated to us. It's not really a contest. Well, OK, our Give Back program. Yeah, two lucky people are going to-- It's fucking awesome. That should be incentive enough for you guys to all donate to get us a fucking GAB app. Especially because it's really just to support the show. Yeah, yeah. This is a thank you to a couple of lucky people for supporting the show. I need a first-class ticket there, baby. I need to not have to court advertisers. I'd rather not do that. I would rather just be listener supported. Every time Mark Merrin goes into, hey, by the way, have you heard of Stamps and Mail.com, where you can get Stamps and shit? I'm like, wait, where is Mark Merrin from? Stamps and shit? I've never listened to an episode of this. Pup, pup, pup! Mark Merrin is from Georgia. That was my Jewish accent. What's up? Hey, everybody. You don't already know where he is, damn. I'm sorry I could try doing any better accent. You know, 'cause I love this whole time. That's how any better sounds. How does any better sound? He sounds like, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh. He sounds like Mr. Rhett and Sharer. Yeah, he sounds that. Oh, my faff. My faff, my faff, my faff, my faff, my faff, my faff. Cheerio. From here, my faff. Everybody is signed off. Nobody's listening to us anymore. You're a pro-jap. I'm pretty sure we did this really coordinated. It felt so-- Yeah. We better send us free concert tickets. Thank you. Oh, refer. Even though the rules are all around, but I'm laughing at them, and we are new. So it is the way it is. Oh, in my world, oh, oh, oh, oh, oh. Oh, in it is, oh, oh, oh, oh, oh, oh. More information on the Beerists podcast, including show notes and pictures, visit thebeirists.com. Email us your feedback, comments, questions, and suggestions at info@thebeirists.com. Like us on Facebook at facebook.com/thebeirists, and follow us on Twitter at twitter.com/thebeirists. Intro music was provided by Ian Butcher in his band Deflated Balon. Follow him on Twitter at twitter.com/ Ian_butcher93. I'm John Rubio. Thanks again for listening. [MUSIC PLAYING] [MUSIC PLAYING] [MUSIC PLAYING] It is the way of the heart like butterflies. Oh, in all roles. So it teaches them where you go. I'm something here. Every kid is I forget. I'm always friends. To me, I'm away. Am I away? Am I away? Yeah. [MUSIC PLAYING] Oh, oh, oh, oh. 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