Episode 67 of the Beerist's podcast recorded on June 30th, 2013, a mix of Los Angeles and Orange County beers, courtesy of Josh Oakley. So, I went to the doctor the other day. Yeah. It turns out that my cholesterol is really high. Wait, he told you the truth? Yeah. He said, "You should be dead, sir." What are you paying him for? I don't know. 'Cause he said, "Have you been drinking beer lately?" I said, "No." I took a beer ever. You've been having, like, meats and cheeses and breads alongside. No, sir. I eat only vegetables. So he said it was, like, alarmingly high that you should be dead. I'm not in medicine for it. Oh, no. That's fucked up. Mine's not that high, and I'm, like, double your fat. I know. Can you fit two of me in you? Yeah. I've done half of that before. Yeah. This is a weird DP party. Man, that's fucked up. That's life. Yeah. Hey, I could just give it up. How can I? I can't. I can't say that to you. Well, you know, starting this out of a fucking deep note. I had started shaking and then choking me. No. It was your own hand. Good. I need to stop drinking, said Mike Never. Yeah. I'm John Rubio. And with us today is Grant Davis. How are you today? Aside from I'm Death's Door with the cholesterol. My heart hurts. Does it? No, I'm actually fine. Oh, fuck you. You got no worry. No, no worries. I was like, imagine when he dies, we could cut him up and fry him in his own fat. Oh, man. I mean, honestly, as healthy as anyone in my family is, we just notoriously have bad cholesterol. Okay. It's just in it. I'm not that worried anymore. Yeah. We also have Mike Lambert. Yeah, I'm back. How do you feel today? I'm good. I don't think your whole left side goes numb, Grant. It smells like toast in here. That's a stroke. Coming back to us again for the first time since our whole farmstead show. Habib Kurti. What's up? Habib. Not too long. Not too long, sir. I know. Habib. Very elusive. I'm so excited to have you back. You are the hairiest person I've ever met. You've got to stay underground to get this much hair sometimes. Yeah. I think he's an honorary brewmaster just because of his career. Yeah, you can walk into any fucking room in the Siebel Institute he wants to. People just assume I'm a brewer, and they're like, wait, you have a different career? You know, today we're doing a show with beer that was sent to us from another listener. Awesome. We've been getting the fuck ton of beer from listeners. It's been insane. Like for the past two shows, have an all listener contributed. This one is, and our next three or four will be two. Awesome. We have great fucking fans. I know. We're off the grid. I know. We no longer have to buy our own beer, and we're going to try to get to all of the beers that people have sent on microphone. We're going to try to do that. I can't really promise anything, because some of them are IPAs, and one of our shows might be like four weeks, five weeks down the line, and that might not work out so well. But we're going to try to get as much as we can on the microphone. Right. We're not going to be able to do it. At some point you have to change your address, you have to move, because people know where to mail beer. And what is it? What's going to be? What's the problem? It's going to be too much beer to drink. It's all just going to be like rotting. I challenge our cholesterol talking. Yeah, that's your cholesterol. It's my doctor. Sorry, I got possessed by my doctor for a second. Well, the show that we're going to do today is all Los Angeles and Orange County beers. And I've never heard of any of them. These were all sent to us by Josh Oakley, and he sent us five different beers, and I've never heard of a single one of these. He has his own label maker. He's making up. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. He's making up beer brands. And I'm really excited about this. But before we get to that, I want to read an email out. And this says, "beerists." Bit of an oddball question, but here it goes. Have you ever had a beer that was good at two different periods of time and not so good at one point in between? I've been drinking a lot of the famous "On the Wings of Armageddon" beer I told you about. And I noticed that it tastes better now in a milder sort of way than it did when it was fresh. When I first had it, it was incredible and one of the best imperial IPAs I'd ever had. After three to four weeks, tasted strange, where it felt like the carbonation was interfering with the taste of the hops and removing some of the flavor. Now that I've had it after about six or seven weeks, it tastes amazing again thanks to most of the carbonation leaving. It's much smoother with the strong balanced hoppy flavors coming back in a big way. Has this ever happened to you guys? I feel it's very possible with an imperial stout and barley wines, but this was exceptionally different as it was an IPA. Just to clarify, it's a canned beer with 9.2% ABV, and it's only brewed with Falkner's flight, which is a blend of three different hops, checking if that helps at all. Thanks for answering the question. Can't wait to meet you guys and really talk about the fantastic beers you recommend on the show. Scott PJ. There's a few beers that I can think of that have an interesting bell curve. The one that immediately comes to mind is Orval, I think is really, really good fresh. After the nine-month mark, maybe about the first year, it starts to dip a little bit, and then it comes back in year three. That's one that has that strange bell curve. I'm trying to think of some other ones though. That beer actually would make sense for that because it's a Britannica's for a man's beer, and the life of Britannica's and how that develops in the bottle, sometimes they'll go through a little sick period after a while. As you guys were just talking about a few episodes back, the Fantome beers were having that problem where it seems like there's a stretch where it turns really ropey in gelatinous, but that's supposed to peter out after a little bit still sitting in the bottle, right? I've never seen one to that degree. Yeah, in small amounts, Pedio infections will clear out, but that one probably won't because the whole bottle was like jelly. That was like a Pedio infection of epic proportions. They have something really strange and alien growing, and they're brewing equipment. Yeah, now one thing that I have noticed with some IPAs is if you drink them too fresh, like if they just came off the line, sometimes the hops will be a little bit solvent-y, and that goes away within a few days. But I think what he's asking is something a little bit different than that, and I've really not had that experience. He's more like, have you loved a beer than came back and not liked and then come back and liked the same beer, not based on aging, right? From what I'm reading here, it just seems like he's given it a six to seven week rest where it improves again. Didn't the brewer at Heady Topper say that he enjoyed Heady Topper with about four to six weeks worth of time on it? That's true. As opposed to coming right off the line. Yeah. So that's another one of those beers. Thanks to you, John. I've been lucky enough to have that beer pretty damn fresh, and it's always been good. But again, it all comes down to a matter of personal taste. I used to love Cartablanca, and then there was this period of time where I think I started experiencing a lot of other really better tasting beers, and I didn't like it, and recently I came back to drinking it, and I was like, yeah, man. Sometimes I think your taste buds kind of shift, and you kind of return to those old glories. Even if they're Cartablanca. That has nothing to do with Scott PJ, hasn't it? Well thanks, Scott. We really appreciate the email. We're going to move on to some iTunes shout outs because a bunch of people this week have left this five star reviews and written reviews for us, and when they write reviews for us on iTunes, I could see their name and thank them on the show like I'm about to do. The first one comes from Fly77, who says we're a newbie's definitive resource for a look into the glorious world of craft beer. Nice. Cool. And an expert, I think. Yeah, we're absolutely. Yeah. Fantastic. Well, Zeke loves going down the list and finding beers and shows about which he's interested in hearing our opinions. Very cool. Rank Core High Five sends his love from Boise, and we offer excellent beer knowledge without pretension. Liar. Also, he thinks we sound like people he'd love to drink with also fucking Liar. Have you heard how mean we are? Yeah, sorry. Shut the fuck up, Grant. I don't mean to sound pretentious, but he's probably not our scene. That's true. He's from Boise. What's that? I was going to say Boise is good, but you're right. Is it your girl's ear girl'sy Wallens says we provide honest opinions with clear intelligent reasoning. The more wants drinks along with us, the more he or she learns, which is very cool. Not retains, though. No, probably not. Because there's all involved. Came will Kay. He 87 and I'm sorry if I fucked that up says we're really descriptive, accessible, entertaining and educational, and then in parentheses said edutani. Educationally entertaining. Yeah, very nice. That's a poor man toe. Yeah, it is. It is. Wink. Thank you, Kay. We're going to get 87. Okay. Yeah, whatever. We really appreciate the effort and writing these reviews. We won't make the same effort in reading your name. No, no, no. I can't. I can't. I'm a busy, busy man. There's so many cakes. Yeah. Very many. So many important cakes to eat. We got a donation. Yes. Yes. From Dylan Vernal. I love it when people give us money. Yeah. Dylan sent us money and that was really awesome because we're trying to get to the GABF. It's happening. I know. We're going to be there. We're going to rec shop. Oh, yeah. It's going to be great. I'm going to get kicked out of the falling rock. It's going to be awesome. Oh, my God. That's good. Punch Jerry still water in the ice. And say, oh, I'm going to chicken wing him. So you can do that. Yeah. Yeah, yeah. No. What color does that smell like? Yeah. No actual threats happening here. This is just Mike and Grant fucking trying to one up each other. Oh, no, no. Jerry still live down. I'm sure Brian's Trump is a nice guy. Who's that? Fuck you. If you guys want to help us also get to the Great American Beer Festival, there's a PayPal donate link on the left hand side of the beerists.com. Click on it. Send us some money. 5, 10, 15, 20 a thousand dollars. Send us money. Yes. It'll help us a lot. And we really appreciate it. Let's move on to our beers. I've been really fucking excited about this because, like I said, never heard of any of these. I haven't had any of these beers. Researching this show has been interesting. Lots of cool stuff about these beers. Remember when we hadn't heard of any of the Florida beers we drank? Oh, yeah. That's great. That was disastrous. That was very fucked up. But the first beer that we're having is a really interesting sounding one. It's called the Mesa from Sysmontaine Brewing Company in Rancho Santa Margarita, California. It's a 6% ABV beer. I'm not sure when it's available, whether it's a year-round thing or a limited release or whatever. But the one that we're pouring is out of a 750 milliliter bottle. And I'm going to read the description on this. It says, "A new school testament to the tradition of brewing beer with grapes. It's a blend of 25% Santa Lucia Highland Riesling from Marisolei Vineyard and 75% Pilsner from Sysmontaine. This beer is brewed entirely with Nelson Savon-Hops, soured with lack of facilities to enhance the natural grape acidity and fermented with a blend of wine and beer yeast." That sounds really cool. It's a collaboration between two longtime friends, Charlie Wagner and Evan Weinberg. Wow. Pretty looking beer. Perfectly transparent. Golden. Just a really small smattering of head, though. You get that Pilsner malt right up on the top. And grapes. Lots of grapey. Winey. The choice to use Nelson Savon was definitely a good one. Outside of a beer brewed with grapes, it's always given me a grape tone. Yeah, Nelson Savon will smell somewhere between Riesling and something like Mascat grape. Very, very cool, hot varietal and it'll also express some pineapple and stuff like that. And I'm certainly getting a lot of grape in the nose, like lots of Riesling. Sort of tobacco-y? Okay. I can see that. There's a musty earthiness that I would attribute to tobacco, for sure. And there is like a grape skin quality to it as well and like you said, tons of Pilsner malt. It's getting very much by way of hops because it's probably the Nelson just blending right into that. But there is that earthy, almost dankness to it. There's a great musty nose to this. Right. When we first started smelling it, I thought that it was a little bit of a skunkiness, but it ended up being more Pilsner-y. Whoa. That's exactly what I thought it was going to be. Screams Riesling. Yeah. And for two things that can be, you know, very dry, this doesn't go very dry in your mouth. It's not about finishing after a few seconds, but you get so much of that Riesling flavor in there and not like a sweet Riesling, but more of that dry German style Riesling that really can complement a logger in the way that it does. I mean, Riesling is not one of my favorite wines and longer is one of my least favorite beers. I mean, I can really appreciate a good logger, but this combined together, I would definitely drink the hell out of this. It's really badass because you do get almost as much Pilsner malt in the flavor as you do that grapey Riesling. Yeah. That's really interesting. It's a little bit raisany pruny, actually, I think. There's a little bit of that. There's a lushness to it. There's a sweetness, but the way that they're using the Lacto in this really helps to cut that sweetness. Yes. And it's not an overpowering Lacto sharpness. It's just enough to provide some contrast. Yeah. And there's something, I think it might be because of the Lacto edition, there's something that's coming off a little bit of peachy. I was going to get like overripe cantaloupe. Yeah. Yeah. I was going to say Melanie, like cantaloupe. You're exactly right. Yeah. It's a rounded drink, and this is not exactly just a carbonated Riesling, but it's also not a liney Pilsner either. It's somewhere right in the middle, and it's working so fucking well. I've never had a beer like this before. I mean, I guess the closest thing that I can think of is the only thing that comes close to mind for me. The closest thing that I can think of that comes to this is Dogfish Head Midas Touch. Okay. There's a similar quality to that, and I think Midas Touch is made with Muscat, I think. Yes. It's a noble rot, so both of them are done by Dogfish Head. Yeah. Yeah, but I'm really liking that trend that we're seeing right now. There are a lot of different beers that I've seen pop up that use grapes or grape must, and I think that's a really interesting thing. What was that other beer that we had from, it was Odell, the Amust, and that was kind of a failure for me. I didn't really like that so much, but Dogfish Head has had a couple like the noble rot, Midas Touch. They did another one. Wow. I can't really think of it right now, but it's been interesting to see those two worlds kind of converge. They did a really good job with this. I think the intersection between wine and beer, it's a nice one. It's not really straddling the fence either way. It's solid. I don't care much for it. No. No. Do you like reaslings at all? I can like reaslings. I think there's something a little bit dusty about it. Honestly, this is a little unfair for me to say, but it reminds me a little bit of malt liquor in a way on the back. I think maybe it is a little oxidized. Something's just a little funky about it. It's a combination that I don't necessarily care for. I think it's really juicy. Is it a combination of that Pilsner malt and the sweetness maybe? Yeah. It's rubbed me the wrong way because there is a bit of a sweetness here. It's not totally dry and I'm willing to pawn it off to whoever wants it. I'll take some. I'll take some more shit. There is a sweetness there with that Pilsner malt. Yeah. By definition, this is an adjunct beer, you know, I mean, as certainly literal as you can get with that. I was thinking kind of like corn syrup, I mean, I understand where you're coming from, but again, I think that's because of the grapes and the sweetness or the Pilsner malt. I think that that's probably what's making that connection happen inside of your head. Do you guys seem to like it a lot? I think it's a really well done version of this kind of beer. I don't like reaslings at all. Most reaslings to me are far too sweet. Same here. And for me, this does a really nice job of cutting that because of the lacto. The lacto and PDO and bread are things that you want to keep completely away from your wine. And it's neat to be able to take reasling wine, use it in this medium where you're using an off flavor, typical off flavor for wine to its benefit in a beer. And what's really nice about it is I think that little bit of acidity is just enough for me to cut that sweetness enough to where I like it because yeah, I'm also not a fan of reasling as a wine. But the Pilsner malt adds a little bit of that base, that dry base, I guess, that malt gives to other lagers. And I really like the way that tartness cuts through that sweetness and makes it all work for me. Yeah. Being that there's a collaboration between two friends, I'm going to guess that they toyed around with the balance quite a bit. Yeah. I'm thinking about this because a little bit either way, I think I would be agreeing with Grant that I don't like this, but for me, I mean, it strikes the right note of what I would want out of this beer. Yeah. Yeah. No, this is nice. I'm really enjoying this. Okay. Off mic. Yeah. Sorry. I think you said that on mic, actually. Yeah. You kind of did. I understand why you wouldn't like it. I mean, it's a beer that if I had had without you, I would assume that it wouldn't be in your field house. Like I really wouldn't think that you'd like this beer, but I did. And I hope that this next one is a little bit more something that you'd like. So we just finished with the Mesa from Swiss Montaigne Brewing. We're moving on to dog ate my homework from Browi West Brewery West. I don't know. It's got the J and the I. It's a blackberry says on from Palace Veritas, California, and it's 7% ABV available in what is it? What size bottle is it? I think this is a 500 milliliter five, five, 50 milliliter bottle and on draft. And the description of this says we really wanted to put as much blackberry into a beer as possible and see if we could keep it dry and drinkable in a full pint. Sized poor. I used our Cezanne extra as a base and added the blackberry juice and secondary fermentation. They're approximately one pounds of fruit per liter. Why blackberries? Well, blackberries have a wonderful sweetness that is not too sweet or full. They're rich in color in aroma and have a unique drying character that is felt across the whole palette. I'm not a fan of sweet beers. So it's important to me that this beer have a lot of deep blackberry fruit and a deep respect for the Cezanne's dry palette. Wow. The beer was gorgeous as you were pouring it out of the glass. It's like a mahogany with purple highlights. And the head is just this pink tuft on top. And it's not going away. The beer actually looks like if you got a bunch of those globe red grapes and you mushed them all together, took all the pulp out of it. You're left with this like deep red purple hazy thing. It's almost like watered down pomegranate juice or something like that. Nice amount of head too. Okay. And nose is so good. So to me, it's blackberries on a bed of dandelion greens on top of watermelon. Oh man. Yes. You're right. The watermelon. To me, there's something that's in there that's kind of herbaceous where I'm getting that green note from, but there's something melony underneath everything. Yeah. And I think you nailed it with that with watermelon. And that's secondary to that big blackberry, earthy, delicious smelling blackberry. And yeah, there's a floral quality to this that, I don't know, it's like daisies and honeysuckle. Yeah. It's really perfumey. Oh, did you taste? Yeah, I did. Oh, fuck. Wow. It lives up to what it's Wow, wow. That's great. That's not sweet at all. That is badass. That's just liquid blackberries. Yeah. Well, almost because there's still a Cezanne under there, like it's dry undercurrent. Yeah. Yeah. You can still taste a nice floral Cezanne that's there. Just a little bit of spice to it. Yeah. But it is dead dry. You're right. Right on. And it's great because it doesn't taste artificial at all. You've got the lusciousness of the fruit there, but none of that sweetness. Yeah. After putting as much blackberry into something as you possibly could, I think Cezanne is the right style to go with. Oh, yeah. Because you're going to get all that earthiness. A pound per liter is in here. That's insane. I don't like the name. Dog ate my horn. You don't like anything. I'm miserable. I want to complain. I just drove back from Dallas. I did. I will piss off at the traffic. You left Dallas to come to Austin. You should be happy. Yeah. That is a bright spot. I suppose. Yeah. You came back to Austin to drink beer. Oh, no. This is such a fancy elegant beer. It's well crafted. And it's got such a mundane name, like dog ate my homework. I'm like, I suppose, even if I did it in a nicer voice and I try to sell it, dog ate my homework. It's still lame. It's a lame name. No, sure. This beer is fucking delicious. And then there's elephants on the label. What? Yeah. I'm not even bullshitting with him. No. Mike took the wrong acid. Oh, yeah. You're right. Holy shit. I didn't even notice it. I took the right acid. It's like a bunch of elephants at a foam party. Yeah. Yeah. Not a dog to be seen. You know, I really like there's also an earthiness to this. Mm-hmm. It's where the bitterness is here, I think, is like there's a slight acritity to it. And that's not meant as a bad thing in this context. It's the perfect amount. Yeah, it really is. Because it's just coming off as bitterness that you would get from. Not necessarily a hop, but some kind of herb. There's an herbal thing going on in that bitterness. Yeah. There's really earthy element on the backbone that mushroomy. Yeah. Yeah, right. Okay. Although that's really weird to say with blackberries. No. I get what you're saying. Like there's that earthy, almost fungal earthy that you get like in a blue cheese or something like that. Like a button mushroom. I mean, or like some type of portobello, it's something meaty and kind of beefy. The aftertastles has sounds funny, but like an heirloom tomato quality to me. Yeah. The way it dissipates. That's really interesting. Kind of sticks around and hugs your tongue and just like. It's that bit of acidity with the fruit flavor there. Yeah. Good call. Yeah. Oh shit. Getting this like under the tongue and then really laying it washed over. Reminds me of like a nice dark red wine, more low. Yeah. Maybe that it starts to pick up more of leather tobacco kind of flavors to it. Mm hmm. But I think you're right. Also, Grant, there is a veneous quality like Merloty or a high Merlot percentage maritage or something. Yeah. That's fucking good. Well done. Yeah. Well done. Very West. No shit. Rename it. Yeah. Call it this dog will eat your fucking homework. How about blackberry Saison? I think that's how I think it is. You can even leave the label with elephants on it. Right. Apparently I really liked it. Yeah. No shit. You just down the whole thing. Like I was the last one to finish the Mesa. I'm still not done. That wasn't done with the Mesa either. And I just took the last bit and tasting this after this dog ate my homework. This is taking on some kind of a cannabinoid pot flavor to it, which is interesting. And I'm talking about that Mesa is expressing some of that now. Yeah. I mean, whatever you think about that name, dog ate my homework. Damn good beer, man. Great beer. My homework ate the dog. Geez, I wish this was one of our locals. No, I drink this all the time. So good. Thank you, Josh. No, thank you for that Mesa. No, Josh. I like the Mesa. I enjoyed the Mesa as well. Yeah. And I can imagine that Mesa going with some food, but this dog ate my homework, man. I have a little bit left and I'm just going to nurse this for a while because I'm enjoying the hell out of it. I almost want some seafood with that Mesa. Yeah. Like a paella or something like that. Oh, dude. A paella would be awesome. I like a good paella. Should have a paella. Done. Let's do it. Next week's beer is with paella. Mike is about to open up the next beer, which is Thrill Seeker. It's a West Coast IPA from Beachwood barbecue and brewing in Long Beach, California. It's a 7% ABV beer, 99 IBUs, and it's available in 20 ounce bottles and on draft. And the grain in this beer is American 2-row malt, an extra-like caramel malt, and it's topped with Chinook, Summit, Centennial, and Simco. And it's a heads-up to the fans out there before you open up one of these bottles. It looks like there's a pretty healthy amount of sediment at the bottom of this bottle, so work carefully. And that bottle's got a really cool label. It's like this hipster hop cone being shot out of a cannon or something. I've been drinking wine all the way down here in this bucket town. It's got a mustache. Yeah. It's got a mustache. It's got, like, it's got a curly mustache. It's got a star tattoo. It's eating at fancy restaurants and going, "It's all right again." Yeah. It's a mesa, unfairly. Yeah. Are you calling me a heads-up? I'm flatting. Yeah. It's a hop cone being shot out of a cannon that is off-frame. It's got a flaming hoop. Flaming hoop. And that's the thrill-seeker. Oh, my God. Okay. I just smelled it accidentally. But, okay. This beer is golden. It's got a lot of flex floating in it. Yeah. It's a bit hazy. A little bit amber, close to whatever. Good head. Smell that beer. It smells amazing. It's just tropical fruit. It smells like it's like a month and a half, two months out, though. Fuck you. That's funny. You say tropical fruit, and I think, like, hiking through Piney Woods. Well, there's a lot of pine there, too, but it's both. But there's a fuck-ton of, like, pineapple. I mean, it's just whatever hits one of our registers first. That smells really good. It smells like pineapple and pine. It smells like mango. Yeah. Yeah. It's a lot of fruit. Yeah. But you want a West Coast IPA, but you're doing those both. I'm still maintaining that this is not as fresh as it could be. You know what, Michael? It's still tasty. That is. It's still really tasty. There's a bitterness that's quite nice, but I think that there's a brightness that was once there. It's kind of missing now. You know, I just tasted it, too, and I'm getting a lot of pineapple juice, like, fucking straight up dole pineapple juice. Fresh squeezed orange juice and pine. And those are the main three things that I'm getting out of flavor. It's a lot lighter body than I thought it was going to be based on the smell. I know, because it smells really sweet. Yeah. It's going to be huge, but it's just not as much bite to anything. It's just watered down juice. Yeah. Delicious, juicy hot flavors. But there's, yeah, there's nice happiness at the end, too. And there's just a little bit of sweetness. Not too aggressive. Yeah. Just a little bit of sweetness, just enough to amp up some of the hops. But yeah, you know what? I think, I think you are right. It might be like three, four months old, but fuck if this isn't good, man, if this had been fresh, especially at 99 IBUs, I think that the sim code would have popped just a little bit more. But getting it in the flavor, that's where the intersection of the pineapple and the pine is where that's coming through. Yeah. And I think that that's the tell for me is that I'm not getting as much of that sim code brightness. I don't know. There's like an acidity that when sim code is fresh, feels like you're looking at an eyeball battery. Right. It's a weird tongue feeling that I get when I drink a fresh sim code beer, and I'm not getting that here. What I am getting is a really badass IPA. This is really tasty. I just wish it was a couple months earlier. Sure. That's the way to tell, really, because there's no date on the bottle anyway. I'm just going purely based off of experience with how I interpret hops, and at least in terms of its life cycle, I think you're right, I think it's about four months out. And I just got a little bit of lemon zest in the flavor. There's a lot of fucking great flavors going on in this. Oh, absolutely. The nose, I think, would have popped a little bit more, but I'm really digging that flavor. And I'm digging the bitterness that's left over, too. Yes. I think it really helps to cut that sweetness. And it's just enough. Exactly. I really want to try their barbecue now. Oh, yeah. It's delicious. Yeah. It'll make their own moustards and barbecue sauces. Yeah. I was there in August out in Long Beach. I mean, beautiful place. I have a whole lot of their tap handles are actually like trophies, and like there's one of a pig just drinking out of a big stein, and it's like, yeah, because they rotate so many different beers. I mean, it's all just chalkboard based, kind of a long counter, a few kind of a tables, right off the beach, too. So go swim, and then you're famished and starving, you're like, well, fucking barbecue. All right. Nice. Yeah. And I want beer. I know one of my next trips is going to be. Oh, yeah. Oh. When I was there, it was a rye PA that was, I think they called it a 3-1-2 Fahrenheit. It just had the right amount of rye and spiciness and just kind of boldness that went with something that you wanted to eat right after swimming and having some barbecue in you. Staff was amazingly friendly. When I was doing research for this show, I was reading up on the plays. I was reading up on the barbecue plays and reading about their beers, and apparently they make a lot of really great beers. And it's a fucking cool place. I mean, just what you're saying, it's a really cool place to visit. Yeah. They do well to get their hands on everything that they can out there. I mean, they rotate so frequently that I think they have a feed of their tap wall, so you can see what's going on throughout the day because that was the first place I ever had a freshly tapped keg of plenty of the elder. I was already in heaven. I just kind of was like, all right, I gotta go outside for a minute and have a cigarette. I'll be right back. I know that experience well, and oh man, it's a great feeling. They have the the Bear Republic Tartar. No, I haven't had that yet. I think I remember sending you a photo of it when I was there and you just cursing. Yeah. He does that with anything. Oh, no, I took it as love. No, no. Any kind of photo you send Mike, he gets angry because he only has half of the cones in his eye to see things. He's like a cocker spaniel that walks on his hind legs. He's just mad because you can't tell what you're saying. Yeah, and he goes on a full on Hulk Rage flips over cars with his neck. He just flashes like flashcards with different colors. What's this? Yeah. I don't know, Dick. How about that? He's been fucking pure unbridled boner rage and he just bursts through walls and eats children. Is he the Kool-Aid guy? The Kool-Aid guy eats children. That's all blood in his picture head. I have a traumatizing childhood. I'm really digging these beer so far. Yeah. Josh, thank you so much. Like I've never had any of these or heard of any of these breweries or any of this stuff. So like I'm picking shit right now. Literally. I'm a fat person in my own shit. Do you guys want to take a break? Have we talked enough about this beer? Do you guys want to say anything else? I like it. What do you think about the name? Thrill Seeker. I'm A-OK with that name, actually. I think it fits with the B-Twood BBQ place brewing. It's West Coast, sure. Right on. Dog ate my homework. All right, let's take a break, guys, and don't be so angry. Michael. What? I'm a fat person, I'm a fat person, and I'm a fat person, and I'm a fat person. Guys, remember that Mesa? It was delicious. I'm kidding. What I meant to say is you remember that blackberry says on? Yeah. Also that. Aw, yeah. Wait, you guys have short-term memory? Sometimes when we're doing the show, yes. Because, you know, on the break, we had another beer. We had that stone and joy buy. We did? Yeah. Needs delish. Here's what I have to say about the stone and joy buys. We just had this Thrill Seeker, and then we went and had that, that stone and joy buy. That's so good. I'd still like the Thrill Seeker, but yeah, that didn't enjoy buy. It was just so great. I think it did just validate, though, what Michael was saying about. Perhaps we had it a little bit too old, it'd be nicer had we had it really fresh. Sure. One person we can blame for that, and that's Josh. I can't. I love you, Josh. Josh told us in the grant to grant he's a piece of shit. And now he has a child, so there's more of us. He has a little turd. Yeah, we're moving right onto our next beer, which is called Black Phoenix from Bootleggers Brewery in Fullerton, California. It's a Chipotle coffee stout, 6.7% ABV, and it's a limited release available in bottles and on draft. And it's brewed with keen coffee, which is an Orange County coffee roaster producer, I guess, and yeah, it's made with a smoky Chipotle peppers. So Chipotle is a place you may have heard of that serves these big ol' burritos. It's also a red jalapeno that's been smoked, so which one do they collaborate with? Mainly the smoked jalapeno. Dark brown, a little bit of red in there. Oh, yeah. Like a foggy, really dark cola, but more dense than that. The head is sticking around like a very thin veil of latte foam. Yeah, nice, off-white tan head. A little viscous looking. Tan head. I love the smell on this. Oh my god. Smells so good. It's like chocolate and Chipotle peppers. Mm-hmm. Sweet, chocolatey coffee. Yeah. A little bit of spice right there, that kick. It's almost like milk chocolate. It's not quite dark chocolate. You're right. It's probably in like the 40% cacao range. Yeah, like a mocha, but that smoky, jalapeno note that's in there, really, really nicely done. The 40% cacao range. Yeah. Man, we should have a chocolate episode too. That's impressive. You know, we did a chocolate extra, Anastasia and I did the Sam Adams and Cho Chocolate Extra way back in like December or something. I could compare it like Hershey's and Rutter's sport or some shit, but you can go to 40% cacao. He's very specific. He's a specific man. Where you get at this? With specific needs. Let's keep him. Very specific. Very specific needs. I really like the coffee of this, like in the nose. I'm still smelling it. I haven't tasted it yet, but that coffee, the way it just melds with that milky chocolate and the roast peppers is delicious. It's too late. I took a sip and now the smell is a little bit changed. It's neat because the coffee isn't really showing up very much in the aroma, hardly at all. I get it in the flavor. I'm mostly getting chocolate in the nose, but the coffee comes through in the flavor and it's very nicely done here. Yeah, dude. The flavor's awesome. Exactly. It's coffee and there's this nice little spicy bite at the end. Just barely. Very soft. I get a lot more of the smoked husks in there, but at the very end I'm tasting just. Even then it's not very overwhelming. No. It's really nicely done. They could have gone overboard with it and I think a lot of times when I have chipotle pepper beers, they do. This is very restrained. It's that subtle hint I think that makes you go, I'll take another sip. Yeah. I'll take another sip. Exactly. You are going to the hospital going, "Ah, I drank a bit too much." You're like, "No, no, no, I have a specific doctor, please call him." He's cool with it. I feel like that heat shows up and then the coffee bitterness takes it right away. It really does. Yeah. And I like the fact that this is not really a big body beer. It's a pretty light beer, all things said for a coffee stout. It is a stout. It has definitely not gone into that range of imperial stout. No. 7% ABV. It's drinking like a standard stout, maybe just a hint more body, I would say, than your standard stout. But normally when I'm drinking, I'm drinking imperial stout. They're gigantic, full bodied. This is really nice and easy to drink. And really the chipotle note, it's not a detriment here. It's not a barrier to entry. You could drink a lot of this. Yeah. It's not too hot. And really, the main flavors that I'm getting from this is a really nice cold brewed, zero acridity coffee with a touch of milk chocolate and a really nice effervescent light quality. I mean, it drinks like something that would be great to drink in the Texas summer, right? It's got very little body and it's kind of refreshing to drink. And that smoky chili pepper exposes just a bit of heat and then gets swept away by the coffee. You're right. That's great. I'd love to drink this with some barbecue. Yeah. It'd be really tasty. I think that would be fantastic. That's the least coffee. It's a really good description. And it's like, yeah, perfect. The cold brew ice cream. Yeah. And it has that more of that smell of a cold brew. Yeah. You're not really getting all of the rostiness out of that smell. Yeah. There's not really that much rostiness or acridity at all. It's just a really nice clean drinking, somewhat medium bodied stout. It's really known as Jesus. What was that beer that we had that, was it the coffee bender that tasted like, Folgers? Yeah. Yeah. That's still coffee. Yeah. That was really sad. It's really, really tasty, even keeled. Exactly what you said. Cold brew coffee. And this is something that's so easy to drink, you could just have pint after pint of this. Oh. And it not build up on your palate. This reminds me a lot in terms of intensity, the Kovei coffee that we had at Salton Time on Nitro. Yes. They've got two different blends. It was more like the one that you had that was more a mocha-like and less. The 71 is what it's called. Right. Yeah. Which, you know, Jake Maddox has been on the show a couple of times and he works at Salton Time, which is this charcuterie in Salumeria that everybody that makes the trip to Austin should go to. It's fucking fantastic. Yeah. The sandwiches are just mind-blowing. I'm in Austin, I know you go. You do. You do. It's great. We just went like twice in two weeks. Mm-hmm. But there's a coffee place that's kind of sharing space with them. Kovei coffee. Right in another local place. So they have a bunch of Kovei coffee stuff there at Salton Time. And one of the things that they have on tap is this amazing Kovei coffee on nitro. So it's nitrogenated Kovei coffee. So it gives you this really awesome, like, thick, delicious, creamy, creamy... Yeah. Don't add anything to it. Is it warm? No, no, it's cold. It's cold. You probably said that like a bunch of times. I'm like, "No, no, no. I'm hearing what I want to hear." It's coming out on nitro. It's usually not gonna be warm. Yeah. Yeah. But you don't add any cream. You don't add any sugar. It is... I'd probably add some cream and sugar. They don't have it. It's how you got the cream. You don't need to. You really don't need to. We'll sing them out. We should go and you should have some salmon. I brought my own sweet on the packets, don't worry. No, you should go and have a sample of that. It's really good. I think you'd actually enjoy it, even if somebody's really not in a coffee. I don't enjoy anything though. No, I'm miserable. You do. You enjoy being miserable. I think that as I'm drinking this, the heat is catching up a little bit more. It's building, isn't it? It's still nice because my mouth is taking on a bit more of the heat now, yo. I need another drink. See what I like about this though, is that there's a couple of people that I drink with that aren't into spicy stuff. And if you didn't tell somebody that there was Chipotle in here, I think it would pass over a lot of people where they just wouldn't get it. This isn't so spicy that it's off-putting in any way. No, you almost have to. It's extremely excessive. You almost have to look for the heat to find it. You have to be like, "Oh, there's Chipotle peppers in here." Oh, that's what that is, right? But there's also a slightly woody quality to it that's almost balsa-like or some kind of really light, flexible wood, smelling balsa wood is a flavor component that's similar to that. Yes, exactly. I was thinking we need to do a really spicy beerist episode. We just drink a bunch of really spicy beers. Shaun's in town this week. Oh, is he? Yep. Fuck. To do that, we should also do a ramification of drinking a bunch of spicy beer toiletists episode. I think if we do that, we just need to get a fatty meat to go with it to kind of help cut it. But, you know, we've had food on the show before, on the microphone. Yeah. And it's just like, "Hey, this tastes grudy now." Yeah. This is very... I'm delicious. Hey, what do you think of the beer? I don't know. I'm just eating this pork root yet. Yeah, no. We're not doing that again. I remember when we used to have crackers on the table, I'm guessing that was a nightmare for you. No, I'll still do that if there's a fucking six double IPA lineup or something where we need a palate cleanser, but these beers are different enough to where we don't really need to cleanse our palettes. This beer's really good. Mm-hmm. I'm really digging this a lot. Well done. Absolutely. This is what I want on a Sunday morning. Yeah, dude, right? I mean, it's like a cinnamon roll, and you look down at it the way it's swirling right now. Mm-hmm. This would be really fucking good with the cinnamon roll, right? Yeah, now that I'm thinking about that, fuck yes. They should rename this beer to church, 'cause this is what you want on a Sunday morning. Yeah. I keep smelling this beer, and the more I smell it, the more it warms up, the more of a chocolate malt rostiness is coming out of it that I'm really digging. Yeah. Kind of the opposite of what Grant said. I think about halfway through, I didn't notice pepper at all, and whether it just hit a baseline in my mouth, all I got was a rostiness, chocolate, coffee. It's almost like southern star-buried hatchet, like that amount of body, like it's a lighter body. Totally. Definitely. Stout, with all these other really awesome flavors going on it. Guys, my mouth is on fire, and I'm sweating. It's not. You're not. Just like when I go to Chipotle, who this episode sponsored by? No. Chipotle, or you can get the best burritos in town. We have no sponsors. We haven't had sponsors. Especially not Chipotle. This episode's actually sponsored by Josh Oakley, who is a dude who sent us beer. He invented the Oakley sunglasses. So you admit we have a sponsor? Yes. Name Stoneburr. I didn't say it this time. I didn't say it this time. This episode was sponsored by Oakley sunglasses. The opinions expressed on this episode were like nothing upon Josh Oakley. Goddamn it. I'm going to be awaiting my Oakley's gift pack any day now. Hey, do you guys like stamps? Stamps. No. No. We don't have any sponsors. This is a lot of our pockets. Yeah, this will seem to have different podcasts over the weekend. And shit, there's so many commercials those people lay on you. I know. You guys better appreciate all these free episodes we've put up up front here. Yeah, because it's not going to last long. Yeah. So we just finished at Black Phoenix by Bootleggers. Delicious fucking beer. Thank you so much for that, Josh. And we're moving on to our final beer of the evening, which is called Wolf Among Weeds. It's an IPA by Golden Road Brewery and Atwater Lemon. Yeah. From Atwater Village, California, it's 8% ABV, 80 IBUs, available in 16 ounce cans and on draft. And we had two 16 ounce cans, so we all have ultra big bores of this. And it's topped with Galena, Warrior, Cascades, Xiphos and Simcoops. And this beer is named after the literal translation of Latin humanless luvulus, which is what hops are, and they're called humanless luvulus, and that is translated in English to Wolf Among Weeds. So interesting. That's it. I don't know. I don't know where I was going to go with that. I wonder why it's named after that, because of this fucking. It's got just a little bit of like a chill haze, and it's a little bit more than chill haze. I'm actually wiping the glass away and it's got a bit of haze to it. It's orangey, golden, yellowish. It's like an orange hay, I would say. A really beautiful head to this, too. It's sticking around quite a bit, and man, that nose is delicious. Oh, my God. It's apricot. There's a tropicality that's there. It's a little bit of grass. Apricot, pineapple, lemon, a little bit of grass. Yeah, you're right. A lot of the rogues gallery of aromas for IPAs. But there's something on the honey. So juicy. Or like honey, suckle. There's also something kind of berry-like about it. It's kind of a nondescript sort of berry, maybe Logan berry or something like that. But there's a berry quality to it that is really appealing. Nice little grassiness. Oh, man. I mean, while it's not the pinnacle of IPAs, this is a damn good one. Wow, that's spicier than I thought it would be. Yeah, it's damn drinkable. I like the flavor better than I like the aroma, I gotta say. I wish the aroma was maybe just a little bit more pronounced, but I'm really digging what's here. It's funny because I think the aroma is great. I think it complements the dandelion bitterness. Yeah, exactly. Yeah, exactly. It smells like cold cilantro to me, like really fresh, but I don't know why, but that's... I totally get that. Yeah, you're absolutely right. I didn't make the connection to my head, but there it is. It's the same licorice notes that I get from cilantro is what I'm getting in the aroma here. No, you're right. And since you said cilantro, I'm getting a little parsley quality to it. Yeah, there's an herbaceousness there. Yeah, it's very herby. Not herby. Yeah, herby the love book. It's very herby the love book. But also, I really like how tropical it is that goes along with those herbaceous notes in a contrasty sort of way. Much like when you have a bitter, very fungal cheese and you cut it with just a little bit of honey or a little piece of fruit or something like that, where that contrast is really what makes the total sum parts of the palate. I'm glad that they're packaging this in 16-ounce tall boys. Me too. That's the perfect format, I think, for this beer in particular, especially for how drinkable this is. Exactly. Exactly. It's so easy to put down. The nose, it's rather unassuming, but the flavor, it's really easy to wrap your mind around. It's not pretending to be something it's not. It's very straightforward, very even-keeled. There's a ton of flavor there. Lots of flavor. Not a lot of bitterness. The bitterness is very, very manageable in this. There's barely any. What you do get from the bitterness is perfectly balanced out by that little bit of sweetness that's there. Yeah, the bitterness in this isn't necessarily there, but the hops are chewy late on your tongue. The hops are huge. Yeah. There's a lot of hot flavor here. I can scrape my tongue after a couple of steps to this. I want to scrape my tongue with more of this. Yeah. It's so bright. I mean, just thinking about this in comparison to the throw-seeker, I think this delivers a lot more in the taste as well. I agree. Maybe once again, it's to the detriment of the fact that throw-seeker wasn't as fresh. I totally agree with that. This is fantastic. What a great IPA this is. Yeah, I mean, if this was local to me, I'd drink this quite a bit. And again, there's just enough sweetness there to elevate the hops. Let's do the rankings. You want to do rankings? Yeah. I love to do rankings. Okay, do you want to- No, guys, great ego first. I'll go after you. Okay, go. It goes to the Blackberry Cezanne, which is a Blackberry Cezanne style. What was it called? It's called Blackberry Cezanne. Wait. [laughter] Do you just now remember? Hi. Did your dog eat your wife? Dog ate my homework. [laughter] I hate the name. Just so juicy and delicious, had this nice, whiny taste, but it's so rich and Blackberry. Yum. Yes. That's all I got to say there. Number two, I gave to the Black Phoenix. I was so impressed by how they melded this coffee-ness and this spicy bite of Chipotle with such a rich, chocolatey nose. Just overall, the balance of it was great. I loved it through and through. I'm not even a big coffee guy. I loved it. Number three, I gave it to Wolf among weeds. We had two IPAs. I thought this one had a much better, richer nose. The tastes overall was just really nice, really easily drinkable. The bitterness can kind of accumulate over time, but overall, I liked it. Number four, I went to the Thrill Seeker, also a pretty great beer. I thought I had a nice balance. Maybe it had aged a little bit. It could have delivered more punch than I think the nose promised and the mouth didn't deliver. Then number five, I gave to the Mesa. I wrote a bunch of mean things about this, but I almost was like, yeah, because I think I'm alone on this. Tells what you thought. I thought that it was dusty grapes. I thought that it tastes like I had a lot of corn syrup. I thought that it also tastes kind of like a mott liquor, and I said, maybe it was oxidized. I don't think that was very nice to this one. No, this is solid. I think overall, it reminded me a bit of, and it's weird because I think the juxtaposition of it being bright colored, yeah, giving this raisin equality to me, kind of confused me, but it reminded me of Dr. Pepper or like a Pern Juice or something, and I don't like those at all. So maybe on the one hand, I was having some association that's just my taste pallet, and I was being a bit unfair. Overall I think it did have a really clean taste, and I was being a little bit rough on it. No, I mean, that's silly fun. It's just not for me. Yeah. I mean, if it's not for you, it's not for you. And that's why each of us give our rankings instead of us aggregating our votes. This is opinions. There's some listeners who will more agree with your palette than they will with mine or more agree with Mike's than they will with yours, which is the same as John's. So it's. Do you agree with my palette? Sometimes. Wow. Yeah, it's neat, right? I'd actually had emails where they're like, yeah, great. I agree with that. Thanks, guys. Why don't you guys talk directly to me? I'm so lonely. Because I may think I am. I'm kidding. Will you use your fake account to talk to me? Yes. I'll go next. This is really an awesome show. I enjoyed the hell out of this. I've never had any of these beers. That's a rarity because we drink so many different fucking beers. It's surprising to me when I get a package with five different things that I've never even heard of. Really, really cool. My number one beer, just like Grant was dog ate my homework. That fucking beer was fantastic. I loved how well they captured that blackberry note and kept it dry as a fucking bone and still a Cezanne. Yeah, I mean, if it's just a little sweeter, it's no longer a Cezanne. If it's less blackberry, it wouldn't be as good. And there was all these floral qualities that were just fantastic. I could drink that fucking beer all the time. My second favorite beer was wolf among weeds. I'm still nursing this beer. I love the aroma. Love the flavor. Just tons of delicious, hot flavor, not a lot of bitterness. Just rewind a little bit and listen to what I just said. Number three, black Phoenix chipotle coffee stout. I'm drunk chipotle coffee. Yeah, that was really good. I really dug that beer quite a lot. I liked that it was a lighter bodied stout or, you know, for a stout, it's kind of in the body range that you would expect from a regular stout. Usually when people put chipotle and coffee in a beer, it's a bigger beer like an imperial stout. And this kept that lighter body, which I really appreciated. They didn't go overboard with the chipotle. It was just a little bit of roasting us, a little bit of that burnt husk and a touch of heat. But yeah, the coffee was just so present that it swept the way the rest of it. I loved it. Number four, the Mesa. I thought that was really good, not a big, reasling fan personally, but the way that combined with an equal amount of a pills, it worked out for me. And I would love to try that with a paella. I think you nailed that, my God, fuck, that would be so good. Happy good. Thrill Seeker. I still really liked that beer. It was a little bit past its prime, but the flavors that I was getting out of that was great. I love the tropicality of that. I understand why it's rated so highly on beer advocate. It's got like a 96 or something and it's a pretty highly rated IPA. I can kind of extrapolate where it was based on what we were tasting right now, dug the hell out of it. It's at number five because something had to be. That's me. Cool. I'll go next. Listeners, rewind back two and a half minutes, listen to everything that Rubio just said, Habib. No. We don't have the same. Do we have the same rank? Exact same rankings. Oh, fuck you. Really? Yeah, you ended up changing the wolf among weeds to number two over the number three black Phoenix. Did I just make your job easy? Pretty much. That was it. I mean, you articulated. I think specific to summarize anything. No. Do you have anything you want to say? Like, I mean, you have a couple of minutes, you could say anything about anything, like anything in life. Yeah. Even if it has nothing to do with beer, so Mike has the conch. Whatever that is. I'm going to say yes. It's one of the few things that I'll agree to that I don't know what it is. But yeah, go ahead. I'm so glad he didn't choose to kill Piggy because I'm piggy. Oh, if you're a flies reference, I'm so sensitive about Piggy. If we were ever stranded. Piggy was a no and all asshole. He deserved it. Oh, that Mike Lambert touched me with a rock in them. Oh, dude. Yeah, no. I mean, if we were ever on a desert island, you were getting eaten first. No doubt about it. I know. Okay. Okay. This show is a spectacle, right? You know what, Habib? Your next don't let us down. No, no. Brian, back to what Mike said. What Ruby, I was just kidding. So apparently Grant's worst favorite named beer is my favorite beer, the dog in my homework. I think that's all our number ones, isn't it? Yup. How that doesn't exist in Texas. I mean, there's phenomenal beers all throughout the state, obviously, but I could drink that during the daytime. I could drink it during that nighttime. We could drink it as hot. I could drink it as cold. I could drink it in a gutter. Fucking at Barton Springs, you know, all the places I usually hang. You're a doctor. She just could drink this shit. Right? You were a doctor who stays in a box with a fox. It was just really, really, really well done. Very glorious beer. I couldn't imagine a fruit paired with a Cezanne better than that. That needs to make its way here, obviously. It needs to. And I'd never had associated tomato qualities with a beer like I did with that one. In a positive way. In a positive way, yeah. Exactly. No. Like, gloriously. Like, biting into a tomato and getting all the goopy, juicy bits, like just going down your throat. Like, that's... Me. Yeah. Sign me up for that. I love that description. Right. Yes. My second one is the Mesa, actually, because... Right on. Nice, dude. I've never imagined a beer coming together like that one did. Most of the other beers, we've had that kind of a style or, you know, experienced a beer similar to that one. I've never had anything like that, and it blew me away because not that had low expectations for it, but like I said earlier, I mean, if that balance shifted just a tiny percentage, either way, that's not palatable. It's not going to sink with you at all. And... This is a great beer. Yeah. I know you loved it. Yeah. You know what? You know what? If you had gone before me in the rankings, I would have crossed out my number four and put it in the ring because you kind of convinced me that, yeah, you're right. There are very few other beers that I've had that pulls this off that well. Yeah. You're right. Yeah. And that brings me back to the reason I love beer and love quality and all things. Not everything is for everyone, and that's a fucking fantastic thing. Like, you're not going to like everything, but you can still appreciate what's good about it and what's bad about it, and why you might like it, why somebody else might not like it. Yeah, it's a great place to be. Definitely. Number three was Wolf Among Weeds for me. The more I drank it, maybe it was as warmed up, it got spicier and spicier to me, but like I said earlier, it brought along that cilantro quality to me as if like, I put cilantro in a juice I was making or something like that, or it's like really like blended it up and like mashed it down and do a pico de gallo. And... Yeah. Yeah. I kind of want to have that with some really spicy fish tacos actually. Oh, dude. It'd be awesome. Yeah. Second seafood reference. Oh, like a tilopia. Oh, right? It's taco. God damn it. Yeah. If we had had other IPAs on the board, that might have even been higher for me. But for, you know, West Coast IPA, that's not what they're calling themselves, but they want to stand out amongst other IPAs being on the West Coast. That was really good for me. It doesn't elevate itself above other IPAs I've had out there, but it's definitely, you know, in the top 10% aisle, I'm in. Yeah. Absolutely. Number four for me was the Black Phoenix. It had a really like oily look to me. It was bitter, but not coffee bitter. It wasn't hot bitter. It was there for me. And like we were saying, like it's kind of a cold brew. You get all the great flavors of a coffee without any of the heat, any of the bitterness taking away from something else. Opposite of what you guys were saying, like that was too thin for me, for being a stout, for being something else kind of a milkier type of stout and bring some chocolate to the table as well, and the Chipotle wasn't intense for me. Like after the first sip or two, it dissipated and I kind of wish it actually had a little bit more heat for being a Chipotle coffee stout. But overall, I mean, that was definitely a fantastic beer and I would have no qualms drinking without the brunch like every fucking weekend. Number five for me was the thrill seeker, which I didn't expect that one to be my one at the bottom, but I thoroughly enjoyed it. You definitely can taste a little bit of age on it. You know, it doesn't have that brightness, doesn't have that full character that you really want from something, but we all could notice the potential of that beer, which means if you're living out there and drinking it fresh, go buy it, like it's going to be good. Like there's no doubt about that. Like who knows how old it was, but it was still really, really, really tasty. It's a weird fruit. I don't know if a lot of people eat in it, but a tangelo. That's what it tastes like. Yeah, dude. If you're not sure if you're like orange or grapefruit or nectarine and you kind of like all of them, you eat a tangelo, you're usually going to like it this beer. If you're not sure what you like in West Coast IPA and you drink it, you're going to like it. And for those of you who are listening who aren't Middle Eastern, it's tangelo. I'm just going to rub beer on the microphone from here on out. You can just record all this. I'm sorry. We'd like, we'd like you to be on the future podcast. That's cool. I'm sorry. I just find what you just said. Okay. So I do have to explain that I am an asshole to my friends, and I actually came up with this amazing. Really? I'm really nice to my enemies. I came up with this really great idea for a fucking romance comedy with Habib on it. How about you just to cut and I have that video accompany this episode? I haven't made the video, but the tag layer for the movie is have people fly planes into your heart? I'm sorry. I didn't know that we were going to be targets for extremists. You know what? Fuck yourself, Michael. Hey, what was you mispronouncing? I just mispronounced tangelo. Tangelo. I said tangelo. No one says tangelo. I do because I'm Mexican. Is it like tangent? You know what? Fuck you. Okay. So I'm wrong. If you're Mexican, then it should be L-Tangelo. I just needed a reason to make fun of my buddy's race. How do you do it? It's really easy. I don't know. That plane actually has a cargo pool of tangelos. It's really easy when I'm usually surrounded by white people in this fucking room. No, dude, thank you so fucking much, man. And I want to get everyone to have you back more on the show. That's white guilt fogging those up. No, I really do want to have you more on the show because we have the Hill Farmstead episode. Uh-huh. Oh my God. That was so fucking delicious. And I just love how comfortable you are on the microphone. I love them. They're on here. I know me too. Me too, because I mean, there are a lot of people who just aren't as comfortable. As you are on the microphone. And that's a gem, you know, and I really appreciate it. Thank you. It takes a lot of practice to get the microphone at this level, be able to be heard and be humping the microphones. Yeah. And actually to share it with other three other people who hog the fucking time, because we're fucking assholes. Yeah. We also appreciate that you wear the little shorty shorts and the tube top for us. Yeah, then to the shorty tube top shirts. Yeah. I mean, a lot of people won't go through the hazing process that we put you through. Yeah. We can't six months to get out of those fucking tube tops. Special mesh. So all the hair actually shines through. Oh my gosh. It's really distracting. So that way I'm like, oh, they're distracted. I can talk now. All right. Yeah. We take a picture with every one of these episodes and post it on the website. And I'm going to take one of you without a shirt on. The picture should be if you just shut each of the bottles into his beard. No, I need to actually see the life of Brian. I need a brain. I need a great Mike's beard to your chest. Oh God. Wow. Calendar of beerists be out very shortly in about two months. That's a very well. Let's do a calendar. Oh my God. That's so good. There's been 12 of us, including guests at this point. Oh my God. A calendar would be amazing. I'll be September. My beard's probably going to be extended in October. Don't worry. You know, I've always been looking for a way to fully be disowned by my family. And I think the calendar is the way to go. It's not because you're a failure. Right. Exactly. Remember the classic Red Hot Chili Peppers album cover? We're going to do that with koozies. Oh, no, we just bunch of bottle caps all over our genitals. How about we just do Grant's mouth instead of, hey, thanks for listening. Hi, John. Yeah. Thanks for having me. Grant, thank you so much. You made it back. I'm so glad you made it back in life from Dallas. And thank you to Josh Oakley. Josh Oakley has been awesome. He sent this. Thank you for sponsoring this episode. All of these videos. Indeed. Oakley Josh Oakley. We're looking forward to those shades, man. We love your shades. Yep. Mike Lambert. Thank you so much for being here again. Send me sunglasses. Okay. No, thank you. There it all. Oh, babe. Thank you so much again, dude. I was really fucking, we used as punch that you're back. I was very pleased to be on as well. I'm glad that you didn't have to punch me to get me back on. I'm going to punch you. No punch. Just a little roofy punch. Yeah. Took me a while. Oh, roofy punch. Take a little break. We're moving out. That's no big deal. Watch out. You never told us how you get the guest son. You're a wife. Oh, you're welcome, Grant. Yeah. Damn. When you're listening to him later and you're like, oh, I don't remember saying that. Now you know. And I also like to thank wife's mic. I'd also like to thank Mike's wife for being here in the background holding the fort and mainly because I got to grab her, but yep, there it is. Oh, you really did. I didn't know that was a thing. You know, I don't know how you know about our our secret relationship. Yeah, me, Mike. Because I'm that extra guy who just kind of pops on for every episode, but I don't know what you guys do in your next curricular time, apparently at all. Yeah. Thanks for listening. Everybody. It's so awkward to shout out. Good night. More information on the Beerists podcast, including show notes and pictures, visit the Beerists.com. Email us your feedback, your comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at Facebook.com/thebeerists and follow us on Twitter at Twitter.com/thebeerists. Intro music was provided by Ian Butcher in his band, Deflated Balor, follow him on Twitter at Twitter.com/Ian_Butcher93. I'm John Rubio. Thanks again for listening. Thanks a lot, Josh, for all the fucking alcohol you've done with all of Oakley. Thank you so much. You've been awesome. So yeah, my Oakley sunglasses, they're really nice. If you want to look like that fucking douche in a riddick... Who's that? I don't know. What's this? Vin Diesel. No, he's not a douche. That guy plays D&D. No, Vin Diesel is actually awesome. He's fucking awesome. He is super bad at us. But I think the guy you're talking about... Just for this example, he's a douche. Good night, everybody. Bottoms up. Bottoms up. Who is the vision? Who's the biggest agent? Yes. This is Dominik Weston, that guy. Dominik West? Who's that? We're done here. McNulty. McNulty from the Wire. She. I love the Wire. Did McNulty in Westbury? I bet he's not actually even in riddick. It probably isn't McNulty. I can't sleep three times. Who's fucking boring? Thanks, Vin Diesel. Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! [BLANK_AUDIO]
