[music] Episode 66 of the Bearest Podcast recorded on June 23rd, 2013. Prairie Artisan Ailes, courtesy of Evan Gunby. [music] Okay, let's say you're working as a bartender, right? It's the end of the night and everybody's closing out and you're waiting for your tab to get closed out. And she passes you the wrong tab and you tell her, "That's not my tab. What's the proper response?" "What did you do?" I didn't... Okay, so I said, "This isn't my tab. This has another name on it." And she goes, "Well, I'm not stupid. I do this fucking job all the time." I go, "But this isn't mine." She's like, "Sign it. This isn't mine." And she looks at it and she goes, "Okay, I was wrong." And then she says something under her breath and I was like, "I wasn't the one who called you stupid. You did that all on your own." And then she flipped the fuck out. Hardcore. Motherfucker. Get out of my bar, blah, blah, blah, blah. Wow. Yeah. Is that the proper? Yeah. I mean, that's really terrible, but this was a long night at a bar, right? Yeah. But I mean, I haven't read the... You had all of your senses to you, right? Yes. I did. I actually was over. Yeah. Okay. Well... I want to hear the waitress's side of the story or the bartender's. It was fucked up. It really bummed me out because usually I do like to be a little bit mean. But in that case, well, I think one of the things that set her off after I said, "I didn't call you stupid," and she said something under her breath, I said, "As I was writing down a 100% tip," I said, "I'll just leave you a big tip because I thought she was just fucking with me." Yeah, yeah. And I like people like that. I like people who can fuck with me, right? Because I can't just dish it out and expect them to not push back. That's no fun. And especially if you're a bartender, you have to be able to roll with customers being sassy, being shitty, being drunk, being belligerent. Yeah. And it doesn't sound like you were even that. No, I was leaving $18 on an $18 tab. Nice. And as I was saying, that was when she flipped out. I got the fuck out of my bar, Bob, I was like, "What?" I just... She was probably a same sarcasm with what you were saying, whatever. Yeah. I mean, it looks like she assumed a lot in this situation. I will never go back to that bar. We are going to go back. Okay, yeah. I want to talk to her. Because it seems like she's got a lot of life lessons to learn. Yeah. You guys will probably get married someday. No. Great story to all your kids. I'm John Rubio. And with me today... It's Grant Davis. How you doing, Grant? I'm doing well. Good, man. He looks bright and sunny. Yeah, down there. Yeah. It's amazing. And Mike Lambert. What's up, Mike? Not a whole lot. How about you? You feeling okay? I'm tired. Just yesterday. We went to Hofstra grade. Had a really good time, but it was really hot outside. It was too fucking hot. And we actually... And we also didn't eat anything before we decided to go and drink. Always a mistake. Yeah. But we did go eat afterwards. And we actually met a guy out there that we had met previously were in Zwanza Day in New Orleans. Yes. And he's actually sitting here in the fourth chair. Oh. Oh. Yeah, that's his name. I don't know if you've never met anybody from New Orleans, but that's how they all talk. When we talk. Right. Right. Chris Kimmel. Are you doing Chris? Nice to meet y'all. You've met us before. But not the outside y'all. Yeah. There's a Beerus personas. Do we have personas? Yeah. Okay. Something. And today we're doing a Prairie Artisan ales show. Yes. I'm very excited about that. All of these beers were sent to us by Evan Gundy again. Again. He's been sending us a lot of stuff. He's trying to win that sponsorship spot from Stone. There's no... There's no sponsors to offer, fuck's sake. He sent us a box full of prairie stuff and we're going to do some of those beers today. We're doing six of them today. Prairie as you know, is in Oklahoma. They're in Krebs, Oklahoma. They were founded in 2012. So they're a pretty fucking new brewery by brothers Chase and Colin Healy. Chase is the former brewmaster for Red Bud and Coop. And Colin is their art director and he designs all of the bottle large. Nice. For the most part, it's just them too running the brewery. Chase makes all the beer. Colin does all the art and design and all the marketing stuff. Right now they're brewing at the Chalk Brewery in Krebs but they're moving into the new production brewery in the next few months. They're gypsy brewers. Yeah, yeah. They consider themselves gypsy brewers. They had a very small distribution for a while but then they got hooked up with Shelton Brothers and now they're in a much more wide variety of states. And we all win. Yeah, I know. How exciting. Yeah, and they're actually going to be in Texas I think next week. Oh, actually no. Bottles actually just started getting here last week. So super fucking exciting. So why is a guy from New Orleans have to tell you that the beer is in your town? You know? I don't know if you know how drinking works but I do a lot of that. Before we get into our beers I just want to say a few things. We don't have any emails to read today. I didn't get any questions. I've gotten some email from listeners but they're not really questions. They're like, how do I send you beer? We've been getting tons of fucking packages. Yeah. It's been incredible. Yeah. Every time I come over here there's three more boxes. Yeah, I know. It's pretty insane. Whenever Evan Gundy tries to outdo Stephen Gonzalez we all win. Yeah. But if anybody wants to send us an email do it at info@thebearest.com, send us emails and some questions, comments, whatever, we'll read it. But clearly if you want to figure out how to send us beer. That's a good way to do that too. Yeah. We didn't get any iTunes shoutouts today, any iTunes reviews. Oh, come on guys. You know, we just recorded a show like two days ago and then another one two days before that. So we didn't get any iTunes shoutouts but if you guys want to help us out get on iTunes music's door and do a search for the beerists, leave a five-star rating and write a review and I will be able to see your name if you write that review and I'll thank you for on the show. And we didn't get any donations this time either. Oh, come on guys. But again, you know, it's been two days. You can't expect the money to roll in all the fucking time. I do. Maybe we've topped out on listeners. Yeah, we have nowhere to go but down. Yeah. But if you want to leave us a donation, we're trying to get to the Great American Beer Festival. Go to thebearest.com on the left hand side of the page is a PayPal donate link, click it and send us a little bit of money every penny counts. Don't send us a penny. Send us like five, ten, twenty dollars. Please do. Yeah. Thank you so much. We actually just had our biggest episode last week, right? Yeah, dude. 7100 people, I think, was just in a day. Yeah. So that was really exciting. But we're just going to jump right into our beers. Let's do it. And fuck all of this housekeeping stuff. Our first beer is Prairie Ale, which is a Cezanne and 7% ABV. And this comes in 750 milliliter bottles. And there's not a lot of information about these beers online. So this thing is brewed with pilsner malt, wheat malt, and flaked wheat, hopped with sas, and they're also throwing some cane sugar in there. They're fermenting it out with ayl yeast, wine yeast, and brittanomyces. Neat. So it's my understanding that this is their flagship Cezanne. Okay. So hazy yellow. Yeah, it is a very hazy yellow, very light yellow. Decent head. Kind of a thin smattering, but it comes back with a swirl of glass. Yeah. It's kind of hangs out. Oh, that smells really good. Perfume, maybe like lavender, really floral. Yeah, there's a lot of floral stuff there. And there's a nice little bit of that noble hop, a little bit of that sas is coming through, getting it nice and grassy, a little bit of lemon also, getting a little corn note out of it too. Oh, really? Just a tad bit. And the flavor? Not that I dislike it in the aroma. Right. Okay. This is one of my favorite new breweries to my town anyway. I'm sure it will become a favorite of lots of Texans also. Yeah, it's a badass brewery. The few beers from Prairie that I've had, I've enjoyed every single one. Mm-hmm. There's a little funkiness also that I'm getting in the nose. As I was taking a sip, it kind of hit me. Yeah. All-esque Britannicaes note. It is. And tasting it, there's a similar flavor to our vault also, but this is coming off a little bit sweeter. Mm-hmm. That cane sugar is definitely coming through in the flavor. Mm. It is a bit serially. You know, I do taste some of that. I think it's probably the flake tweet that I'm getting in the flavor that's coming off a little serially, but it's nice. Like I really like the flavor of this. It's pretty dry. There's a slight bit of sweetness there. Pretty bitter wash, windy, I seem to have the floral burst at the end. Yeah. Maybe a little lavender or... Mm-hmm. There's a bit of booze. I perceive a little bit. Just a tail end. Yeah. Just a little touch of alcohol. It's got heat on the end, definitely. There's a peppery note that goes with that sauce, and then that's where the alcohol comes in for me. And there's something kind of like, I don't know, this might be weird, but hibiscus. Okay. Mm-hmm. But it's not as tart as something like hibiscus. There's more of a sweet, rounded out edge there. But for all intents and purposes, it's a pretty dry beer and pretty fucking delicious. Demarna carbonation, the mouth feels great. It's got a very long dry finish, even after setting the glass down for a minute. You can still get a bit of a stringency in the back end. Oh, yeah. It sits there for... I just set my glass down about 30 seconds ago and it's still going for me. It's a pretty full-flavored beer. That wine yeast gives it an interesting note. You know, wine yeast, I'm not really sure what they mean by that. Maybe it's the yeast off of grape must maybe or grape skin yeast, because most wine, they'll just use whatever yeast is naturally occurring on the grapes. I'm not really sure if there are other types of wines that actually pitch yeast, and that's what they're using, or I don't know what's not really clear. Seems a bit minerally. Maybe that's the carbonation. Could be. Peppery bite. Like that carbonic acid maybe making a little saltiness or... Yeah. Yeah. This is really tasty though. It fucking is, man. I've been very, very impressed by their Cezons over at Prairie, and to me, they're kind of in that league of breweries that are making really great Cezons these days. They're kind of like funk works, is another great Cezons brewery. Broken stave. Oh yeah. I would even say, still water's making some really good Cezons too. I kind of wish it would bump up the floral nuts maybe a little bit more of the sweetness. I think it's a lot of bitter wash today. I feel like last time I had this, it was significantly more floral actually. Really? Definitely more fruity in the taste. You get a little more fruit in the nose than you do on the taste with this one, whereas in the past, I find it carried through in the flavor a lot more. Sure. I think it's tough to brew a consistent Cezons if you're using some of these other, like I would think, pretendomizes, especially in some of that wine yeast. You get a lot of Cezons that vary quite widely, but still hit within a threshold that is delicious. Like I've had some of the Cezons DuPonts that are different depending on which batch it is in Fantone. When they were at their best, even then, those beers would vary between expressing different fruit flavors. I would imagine it's difficult as gypsy brewers to maintain consistency depending upon where they're brewing as well. I mean, I don't know. Are they brewing at coop? Is it called coop? No, they were actually brewing at Chalk Brewing. Okay. Have they've always been there? I think so. I think they've only brewed at Chalk. I'm not entirely sure. I know one of the beers that we're having today is a collaboration with St. Somewhere, but I'm not sure if they brew that at St. Somewhere or at Chalk. I think I can speak to that because we in New Orleans, we have a very large Shelton Brothers footprint, and we've gotten St. Somewhere beers for a long time, and there is another version of a Prairie St. Somewhere collaboration in another bottle, different label, a whole nine made at St. Somewhere. Okay. Yeah. I like when breweries do that, and sometimes it doesn't work out as well, like that Jolly Pumpkin Maui collaboration. The Jolly Pumpkin version of it worked out. Jolly was wonderful. Yeah. No. What the hell was that called again? Sombre Humano. Sombre Humano. Sombre Humano. Sombre Humano. Yeah. And the Jolly Pumpkin version was fantastic. Yeah. The Maui canned version? No. Not good at all. Not at all. I think I still have two cans from the fourth that I bought when it came out. You know, I wonder how this beer would do it just a little bit more time behind it. Seven or eight months. Just to smooth out the Brett a little bit and some of the alcohol tones. Okay. But hopefully the Brett would develop a little bit more. The one thing that I'm missing with this beer is that I wish it was just a little bit more lush. There are certain parts of the flavor profile that drop out just a little bit and I wish that there was something there to carry it just a little bit more. I think that just a little bit of time and the Brett developing a little bit more would do that. I think it's a fantastic season. I would drink this anytime really and it would go great with some food too. We call that cheese and home man, the cheese that we have downstairs. Yeah. After our visit to the hops and grain we went over to salt and thyme. We had muffledas and brought a bunch of meat home with us and we're chowing down on it today before the episode. No matter how good you make it sound, I don't think I'm going to be interested in your downstairs cheese. Yeah. Yeah. Wait till the end of the episode and you're nice and dry. I'm going to eat five more after we're done. I'm pretty persistent. Hey, there are going to be five more after we're done, which is weird that you say. Exactly that many. This seems to be getting sweeter as it warms up too for me. I'm going to take your word for it because I finished mine. Oh, we're still banking. Oops. No, it's fine. I'm just really thirsty for booze. I guess so. Well that periel is delicious to me. I really liked it. Let's move on to our next beer, which is America. America. America. Yeah. Yeah, apostrophe M-E-R-I-C-A America, and it's an American farmhouse ale. It's 7.5% ABV and this is another one from about 750 milliliter bottle. And it's got one kind of grain, one hop, and one yeast. Some fucking asshole. What? Why is these cages like an asshole? That's my number one complaint with these beers. Jesus Christ. Every single one of them are just unique pliers to get to the table. I needed a tool. There are two people who were doing this and maybe one of their other family members. So you could probably just Facebook them. But yeah, this is, like I said, one of each different kind of ingredient, four malted pilsners, the malt. It's hopped with Nelson's VIN. The yeast is Prairie Farmhouse. It's their proprietary farmhouse used. So I might just pour this America. It looks very similar to the last one, but I think the head is a little bit more present and it's a similar straw color. A little bit more hazy and my poor. I only have myself to blame for this. There's a little bit of chunkage going on. Okay. Yeah, a little bit darker yellow than the last. Yeah, more pillowy head. Dude, that smells good. Wow. That's all white grapes in pineapple. A lot of pineapple. Some orange. It smells like pineapple orange juice. Yes. A little bit of mango going on there. Slightly pine solley. I don't get that at all. I get a little bit of that. There's something solvent like, now I'm just getting a bunch of yummy fruits and maybe just a touch of, a touch of pine. That smells fucking great. Yeah, delicious. Pretty straight forward Nelson Sullivan character as far as the hops. He's been a favorite. Oh, yeah. Nelson's a damn good hub. Wow. This one's lush in the way that I wanted the first one to be. Right. It's thicker or not so much thicker, but the flavor is just a lot more present and consistent the whole way through. Sure. A little bust. I agree. I was speaking before about the aroma of the first one being more robust to steal your word. Then the flavor I found in the past that the ale had a more juicy flavor, kind of like this one does. Yeah. This is very fruit juicy. Good word. Yeah. Juicy. Juicy. And it feels like I'm chewing on flower petals. Yeah. It's very floral, but tropical and floral. The flavor that I'm getting out of this is very white wine grape or mosquito or something like that. There's a lot of that going on, maybe a little bit of apricot, some kind of stone fruit that is not plum that's more fleshy, like a peach or an apricot or a nectarine. I can't help but smell the pineapple though, so rich as I'm going to accept, just feels like I'm on the beach. Anybody know the IB use on this? I have no idea. It comes through at the end, doesn't it? Yeah. It's not bitter up front at all. It's hidden in there, but there is definitely a bitterness in the tail end of this. It really only shows up after I've not been drinking it for a couple of seconds. Right. A little bit juicy fruit. Yeah, a little bit of that juicy fruit gum and also like a fresh navel orange or something toward the end. Yeah. America tastes pretty good. Yeah. Again, very good mouth feel, very good carbonation. It feels full and then it kind of waters down as it travels across your tongue. It's really nice. The army funkiness I can't get at the end, it's a little hay-like. Yeah, hay and pithy orange or something. I'm digging this one. This one's really good. Yeah. And it feels a little lighter to me than the last beer that we had, but for some reason, the flavor travels a little bit better. I wouldn't say that this is a fuller beer than the last one, but I think the flavor has more coverage or more legs or something like that. I really don't know how to describe what I'm tasting or what I'm feeling. I love their labels as well. Yeah. I was just about to comment on that. Bulk art style with our beards combined. Yeah. Yeah. I'm this thing. There's a couple of bearded dudes. I'm assuming it's both of them. Yeah. Chase and Colin. Mesh together. And yeah, they're kind of growing together at the hairs. It is excellent label though. Yeah. All of the stereotypical American things I suppose. Barbecues and burgers. Yeah, footballs, tea bones, french fries. There's a really big fat guy stuck in a chair trying to stand up out of it. Oh, Merka. Merka. Are there two old grandpa's wrestling in that? Of course there is. Have you never had a barbecue? No, it's not a good one, I guess. That's how I go to your barbecues. It's like they're not old people wrestling. The cooler rodeo. Oh, fuck yeah. Cooler rodeo. Somebody pushing some lady on a fun cooler. Overweight redneck. Hey, no. All right. Not at all rednecks are overweight. As a fat American, I would like to take umbrage with actually, I'd prefer titted American. As a titted American, I forget it. This is a delicious beer. I don't know what you're saying, I'm just staring at your tits now. If you stare long enough, you'll start lactating. Challenge accepted. No. Anyway, yeah, this is delicious. I can't say enough good things about this brewery. I mean, every time I have one of their beers, I really, really dig it. Yeah, everything I've had has been quite amazing. I haven't had a bad beer yet. Many of y'all tried the standard and 12 ounce bottles. I kind of assumed you would get it here also, but. We haven't gotten that yet, but we have had that sent to us by Evan Gundy also, and we drank it off Mike, and it was great. I sent you one too. Oh, did you? Oh, man. Thanks. You know what? I drank a lot. We've covered this. It's all right. I like this more and more with each sip. I know. It's fantastic. I'm getting sad that we're gonna have to move on, except that I see what we're moving on to, and I'm excited. Right. Yes. The thing that's awesome to me about America, or about America, is that it's such a simple recipe. There's pretty much just the four ingredients. There's the four malted pills near the Nelson, the Prairie Farmhouse, and water. That's pretty much it. They're getting something that has this much flavor and complexity out of those four ingredients. Yeah. Now that you've been drinking a bit more, what do you think of the nose again? Because it seems a lot more farmhouse-y, earthy to me. It is. It seems like it's lost a lot of that juicy fruit and has become more halike and earthy. Yeah. Speaking of letting it sit, I just went back to the Prairie Ale. Holy shit. Anybody that's out there that's listening should let that beer warm up. Really? Yeah. I just downed the last sip that I had, and it was the best one. Let that one sit listeners. That one was a good one to let sit. Fair enough. Do you want to move on to the next one? Yeah, let's do it. That was America that we just finished drinking, and this next beer is Prairie Somewhere, and it's a collaboration with St. Somewhere Brewing. This is a sour farmhouse ale, it's 7% ABV, and it's available in 750 milliliter bottles. And again, I didn't have a lot of information, I couldn't find a lot of information about these beers. I don't know which ones are on draft, I don't know which ones are limited. I love watching these beers pour, because they're just so pretty and fluffy with the head. Gorgeous. Yeah. They all have a very similar color. I know. I don't know if anybody else can smell them, but they're very fragrant. So yeah, this is a little bit darker in color than the last few. A little bit more golden, a little more copper, touch less hazy than the last one. Still great head. Great head. Oh. Oh. Now I smell it. Yeah. Wow. It smells like St. Somewhere beers. There's something that's very bright and sharp that kind of cuts through on the nose. It's almost got, I don't know, something similar to tamarind and lemon peel. Hamarind. There's something also like sweet tart sugar in the nose. They get the sweet tart. I jumped the nose stage. Oh, you just went right in the jacket. Something kind of smelled it too, but something kind of stinky on the nose. There is. What is that? A little cheesy passion fruit or something? Right. Fermented fruit. Yeah. That's one thing. Yeah. That smells great. Oh. Yeah. Oh, I think this is the most flavorful one. Wow. Oh, hell yeah. Most interesting mouth feel for sure. Wow. We just keep escalating and taste and juiciness. This almost reminds me of the smell of a number of Russian river sours. Kind of. It's less woody than that. Oh, yeah, definitely. Yeah. I think it's PDO. There's something that's the way that it sits on my tongue. The sweet tart sort of thing that it has going on. That's totally what it reminds me of. Almost reminds me of fastina pesh or Berliner vise or something along those lines. It's rather tart up in that front end. That's neat. The main flavor that I'm getting is somewhere between tart peaches. And fruit. Definitely passion fruit. Yeah. Even thinking like candied lemons. Yeah. But there's a minerality to it too. There's like a slight saltiness like a goza or something. It's kind of like plum skins. Yeah, right. There's something funky in the mouth, I think, that I can't quite identify, but it's a little rotten. Well, it's a very simple fruit. I just go back to fermented fruit. It's really riding through the flavor and the aroma. Yeah. Like slightly fermenting pineapples or maybe even something like a, I don't know, like a pia or something, right? There's that weird edge that a papaya has totally that this is kind of expressing to. That's what I was going to say. I was going to say if something rotten meat ish. It's not that. No, it's not. The papaya is exactly where that was what I was looking for. That's totally it. Okay. I do appreciate the beach pose on the front of the label with the two of them again. They look like a yacht rock band on this label. Yeah. It's like Michael McDonald and Christopher Cross. Yeah. What do we got on the beach with flamingos in the background? I think we know our break song. No, no, no, it's going to be such a long way to go. That's my Michael McDonald. She came from somewhere back in the long ago. Okay. We're going to do all Michael McDonald's on this whole episode. This is delicious. I mean, I really, really like this beer. I'm stuck on the Michael McDonald's. I know. This is great because it's so different from the last two that we had. I mean, even though it is expressing some of the same flavors is that it's doing it at different volumes and at different levels and there are other things that get introduced to this like that lactic acid, darkness and some of that weird papaya thing going on. That's actually making it more interesting than I would assume it would because I'm not really that into papaya, but it's a welcome addition in this beer like in this context. That sharpness is interesting to me. You know, this falls pretty flat in the glass as it sits, but I guess initially it was significantly more carbonated than the other two. Yeah. Definitely when you take a sip, it explodes in your mouth. Yeah. And even when you swirl the glass, the carbonation barely comes back again. The head was really rocky. If there's anything that I can fault this beer with is, yeah, the carbonation goes away very quickly. I think that's the same somewhere influence. It's all highly carbonated up front and then as you let it sit, it just completely falls off. Yeah. I love this. This is looking great. You guys want to take a break? Let's do it. I'm ready for that break. Yeah. And now Christopher Cross and Michael McDonald. Jesus Christ, who is doing the cages on these bottles? Lewis Ferrigno. He's his proper name because otherwise he's going to come over here and, I don't know. No. No, he's always for a picture. I have done some shitty things in my life, but what have I done shitty to prairie? You could take it up with Chase when he visits Austin and we meet him. What are we going to do? Arm wrestle or something like that, where I lose? Like you'll lose because I don't know if you know Oklahoma, but they do a lot of noodling down there, which is catching giant, welling catfish with their bare hands. They're bare hands. Yeah. They're pretty badass. One of the prairie guys coming. I believe Chase is going to be here in a few weeks. Really? I'm hoping to get him on the show. It might happen, might not. Not really sure. But after we did all this marketing for them, well, this isn't marketing. This is us trying their beers. He owes us. They didn't send us these beers. A listener did Evan Gundy, who has been such a great supportive fucking guy. Yeah. And prairie can't send us any beers. No, sure. I'll grease their fucking... I don't know what that was going to be like. Yeah. Stop now. On the break, we actually went outside and we had a couple of beers. One was the can of big guy from Ballast Point, and it was delicious. It's so much better than I remembered when we did our Ballast Point episode. So much better. The cans are just phenomenal. They really are. Every single one that I've had so far would just relatively limited, but just the sculpin and the big guy. Yeah. We also have that Fantone double sour. Son of a... The dark sour. The dark sour. The dark sour. Mike loved it. Fucking hated it. I thought it wasn't bad, bro. I've been confused as to why. It's whatever QC issues they're having right now. Yeah. All of their beers are kind of putting out a weird, phenolic, smoky character that shouldn't be there, and this was no different. So, you know, I didn't mind it so much. At first, when I first started drinking it, I was buried underneath all of those other relatively wonderful flavors. Yeah. That just took it away from me immediately. It was just such a... It's still a very apparent offer. Well, as I kept drinking it, it got better and better. So, yeah. Not so much. Yeah, Mike. You were pulling more faces than John Cleese in a money python sketch. So this next beer that we're going to drink, we're just jumping right back into this, is pirate noir. It's an imperial oatmeal stout aged in Jamaican rum barrels. I believe they're 25 year old Jamaican rum barrels. I'm not entirely sure. Because there's not a lot of information online, but it's 11% ABV and it's available in 750 milliliter bottles. I'm not sure what the availability is, but that's what we're drinking it out of. I feel like Evan took the Gillian and Mike approach to try to get us drunk. Yeah, just bombard us with high alcohol beers. I just... I don't get the feeling that he is trying to have sex with us like Mike and Gillian. Right. Right. Right. We should record a highest ABV episode. Oh. See how we survive. All brewery fucking special releases like 18% for 24% and some dogfish head stuff. Oh, fuck. This prairie noir is fucking dark. Oh, yeah. Yeah. Holy shit. That looks like the night sky. You can only see highlights around the initial periphery. A very light tan head, but very little head. It's got a great nose. Question. Yes. Can we review this like pirates? No. Are you sure? It's a bit U.S. hole. Shiver me timbers. Okay. Let's not do that. Ridiculous fucking terrible man. Grant's his own person, so 11% here as he does barely. Okay, so this smells fucking awesome. Lots of chocolate. Lots of rum. It smells like chocolate rumbles. Right. Like seriously, it smells like chocolate rumbles. There's definitely a barrel note to it. It smells apple-y. A little bit, right? Like baked apples are caramelized. They're not green apple. Yeah, I don't get that. Look at the hint of it. I just had some red delicious apples at work the other day. Red delicious and cinnamon. Going out on a limb there, aren't you? Yeah. He never eats fruit or vegetables. Red delicious, huh? You must have traded for those. Hey, I thought vodka was like a vegetable or something. You know, the aroma is not as prominent as I thought it was going to be like it was in that prairie noir. I believe it's the same base beer, just a different barrel to finish it out with, I think. Very dusty chocolate, if that makes any sense at all. But there is a fruit note that I cannot nail down. There's fruit. It's kind of cherry oats in there too. Yeah, something. Wow. Holy crap. That tastes really good. That's huge on the rum. Yeah, I can taste a lot more rum than the flavor. Yeah, more definitely more in the flavor. I do like that the barrel doesn't overpower the beer and the aroma though. The base beer is good and I think that it stands up to the rum barrel, but I think the rum barrel comes in and really sweeps this thing. Wow. It's very rummy. It's good rum now. Yeah. But I am getting a lot of chocolate, a lot of chocolate, maybe I touch a coconut. Again, it tastes a lot like a heavily dosed rum ball. Have you ever had a Tortuga rum cake? Yes. Yeah. Dude. Yeah, I get a lot of that in this. Holy shit. We don't eat turtles where I'm from. Yes, you do. Yes, you do. You do right. You do. They used to pack turtles in his fucking lunch box for elevators. The fast ones are too lean. Yeah. You got to get the slow ones, man. This is a very rummy fucking drink. Yeah, this is super rummy. Boozy. It is. There's a lot of booze. Yeah. Although I think the booze is much more in the aroma than it is the flavor. I mean, you can still tell it's a very strong beer, but... I'm getting more in the flavor. I don't get the heat in the flavor that I do. I'm high-sailing like a dragon. The exhale is where I get it, but I taste booze in the tail end. There's definitely a booze flavor that's happening. And I think one of the things... It's not out of place, but it's definitely prominent for me. Right. And I think one of the things that's amplifying that, I guess, is there is a bitterness to it that's a lot like acrid coffee. And that, for me, I think, is elevating that booze just a little bit more. Totally. That's where it's tied in for me. Exactly. It's more perceived than it is actual, it seems, because I've had a bunch of 11% beers that aren't nearly this boozy. Yeah. Ask me if I care. Do you know? No, no, no, no. Delicious. I was about to say, had they called this like an oatmeal stout or something, I'd be like, "I don't know. I'm not cool with that." But they named this Pirate Noir, and I'm like, "Fuck yeah, that's a great name for this, because it's a boozy, rummy, dark, heavy, chocolatey beer." And that's what I expect. The name and the marketing just fit with it, I think, and it's perfect. I don't think enough breweries are experimenting with the rum barrel aging process. But even then, the ones that are experimenting with it, it's always like these big imperial stouts. Right. And while that makes sense, I don't understand why they aren't going after things that taste like tropical drinks like mango or coconut. I've never had a rum barrel aged beer with any tropicality at all. You know what would be really interesting to see, a rum barrel aged Nelson Savon hopped IPA? Neat. That would have been perfect with this last one that we had. Yeah, that'd be really cool. And because, you know, you can age IPAs and barrels for a very short amount of time and have it express some of the barrel qualities also. Lots of places doing that. I know hops and grains doing that with the pills dog. Yeah. And they're doing a good job of it. And Cigar City is also doing their highlight on cedar and white oak also. So yeah, I mean, I think it would be interesting to see something very tropical in nature like this America that we had earlier with all those awesome tropical and white grape flavors put into a rum barrel just for a little bit. That would be pretty cool. That would be tasty. But this beer is pretty nice, man. I'm really enjoying the hell out of it. There's an interesting spice quality to it. That's a little bit clovey or all spicy or something. Yes. Like an earthy molding spice. And that's really joining up with that coffee, a criddity because it is a pretty aggressive beer, not only with the alcohol but with the spice and the acridity. And I think that's the best word I can come up for what I'm tasting is that acrid thing, but it's not off putting in any way to me. There's something like licorice, something like coffee grounds just past its prime. Yeah. Yeah. It's very licoricey, very anise. I'm filling it in my nose. Oh, yeah. Every time I breathe out of my nose, it's like I've had a bunch of kind of like wasabi. Yeah. Like the way wasabi is spicy and that it attacks your nose. Not necessarily. Like a ginger. Yeah, I don't think this tastes like wasabi at all, but it's a very similar way this attacks your nasal mucosa. Yeah. I find I'm very much squinting and pursing my nose. Pursing? That sounds like... And every time I breathe into my glass, I escalate into my glass. I get that hit in my eyeballs from the vapors of the alcohol. You know what this is doing especially well? Any drunk? That. Exactly. That. We've been doing this for over a year. This is good. Yeah, it is. I mean, I've had a couple now, I'd say, of beers that mix with bourbon barrels or whiskey barrels or... Actually, this might be the first rum barrel I've had, I'm not sure. I think this one does it well and really embraces the fact that this is going to taste very lickery. I think you were at one of my tastings where we opened up a couple of Jackio's rum barrel beers. Like the oil of Aphrodite is... Yeah. Yeah. Yeah, that oil of Aphrodite is a rum barrel. It doesn't sound familiar to me. I don't know. You may have not. I was there at that point. I was there and I know what the fuck you're talking about. Yeah. Delicious man. There was another one. There was oil of Aphrodite. The Dark Apparition. Oh, Dark Apparition. Yeah. That rum barrel, Dark Apparition, was fucking great. Those are made in New Orleans. Rum barrels, actually. Nice. Congratulations for... Yeah. For having something cool come out in New Orleans? Yeah. It's not just... Yeah. Alcoholism. Yeah. No. But you guys... Hey, those are the tourists with alcoholism. Isn't... I resemble that con... That's what we claim. No, yeah, yeah. We need to make another trip to New Orleans for real. The fuck? Yeah, we do. We just don't get smashed on $2, you know, 60 ounce Budlights. That's a good point. This is yummy, man. This is really good. I'll go with you guys to New Orleans. Yeah, dude. Let's do that. Let's do that. Avenue pub, man. I would stay the whole time at Avenue pub. Yeah. Me too. That was incredible. You know, this beer would be really good to bake with. Oh yeah, man. Well, you imagine doing rum balls with this also. Rum balls or some brownies or fudge or... Oh, dude. Fudge. Mm-hmm. Anytime you're making anything chocolate related and it calls for water, use this. Mm-hmm. Yeah. Or just any time you feel like drinking water. Right. That, yeah, you just drink this instead. You just drink this instead. And what's great about this beer is that it's showing a lot of complexities and it's achieved a level with a brewery that's only been around for a year that a lot of breweries kind of fight for over several years. A lot of rum barrel aged beers, I find are misses. Mm-hmm. And this is a good one. It is. What was that black taut? Was that rum barrel aged? It was. It was from... And that was one of the first ones that I had that was rum barrel aged. When it was fresh, it was great. But then, yeah, it got that weird infection. And luckily, when we did our Avery barrel aged series. Either yours bypassed it or it got over that hump with that bell curve. That was actually from Bill. Bill Brink brought that. That's right. And it was fucking perfect. It was so good. No sign of infection at all. Just this gorgeous rum barrel aged stout. It was amazing. But yeah, this is awesome. And this is one that you could probably put away for a while. Oh, yeah. And it's about just to develop. I really like the mouth feel on this too, man. It's got this nice little oily slickness. Very silky. And they nail the mouth feel, it seems like, on all their beers. I mean, it's always appropriate. Well, kind of with the exception of that prairie somewhere that lost a lot of that carbonation, halfway through us drinking it. But really, everything else has been perfectly nailed. And this is the-- They may have lost its carbonation, but I thought the prairie somewhere is still held up in its taste otherwise. Oh, yeah. Yeah. The flavors were great. Yeah. But the mouth feel was just a little bit less good as we kept drinking it. But this, I mean, I finished mine. Pretty good. Me too. I just sucked that fucking thing down. It was so good. I didn't finish it, because I have to drive. I know how driving works. The only thing with aging this one is that it'd be a fine line between losing alcohol and the rum character. OK. I think that that would kind of fall off pretty quickly. Yeah, aging rum, barrel age stuff, is kind of a gambit, because sometimes that rum character will go away. Luckily, it's in a lot of the really, really good ones that we've enjoyed. It hasn't. But there have been a few examples of it going away for us. And I really couldn't tell you which ones they were, because I was drunk then. And a little bit. No, a little bit. No. Not going to lie. I got to say, though, that now that we're done with that, I'm glad that we're done with a high AVP beard. Oh, look out, Grant, because our next beer, we just did the pirate noir. This next beer is OK, which shouldn't be that bad, because it's an imperial brown, aged in old whiskey barrels at 13%. Right. It's a 13% beer. And again, I don't have any other information about this. Your daughter's going to grow up just remembering your breath. Fuck. So yeah, this is a beast of a fucking beer. This is a 13% imperial brown aged in old whiskey barrels. And it's called Okey. Look at the way that this is pouring. It's pouring like caramel syrup. Oh, my God. That looks amazing. It's good head retention, too. Oh, man. And this beer is like a dark cola brown. Yeah. Yeah. Oh, man. Oh, my God. Oh, holy shit, that smells incredible. Oh, I'm in love. That is decadent chocolate. That is in macadamia nut. Oh, yes. Oh, man. Little pecans. Yeah, dude, like candied nuts, green and caramel and honey. Perfect amount of bourbon. Yeah. And the bourbon that those vanilla's and the wood and everything that you'd expect from a really, really good high grade bourbon is there along with all these other things, like those nutty flavors or those nutty aromas and stuff. Oh, son of a bitch. I'm still smelling alcohol. Yeah. What do you mean? I can't smell the alcohol at all. No, I can't really smell very much alcohol either. It smells like a fucking dessert. Oh, look at the lacing on this pitch. Oh, man. Like his already tasted it. So good. Like you cheated. Turimasu thing going on in the nose. That's just fucking great. I can't put that in your mouth. Okay. Okay. Put it in there. Oh, it's like he was in my mind already. Oh, wait. Not that. Turimasu. Like, are you fucking kidding me? Wow. Like, holy shit. Okay. This is delicious. Wow. Turimasu, yes. Yeah. There's like a milky quality that's like trestlechase even, but German chocolate cake, German chocolate cake. German, German chocolate cake. Coffee cake. Turimasu. Turimasu. Turimasu. Coffee cake. All of those rich fucking desserts, there's a little bit of, yeah, like you said, roast macadamia nuts. Mm hmm. And then that bourbon quality is just enough to add some of that wood and some more vanilla. It's not overtly holy shit. Here's a bunch of bourbon, but it's more to elevate all those other flavors that we're tasting. Yeah. It's amazing. Jason, thank you. Thank you. What are you guys doing in the middle of the country? Jesus Christ. Please send me a lot more of this beer. Why don't you guys just go ahead and hang out with us? All of us. Bring a case when you come down to hang out. I'm starting a new podcast next week. It's called Rastlin Gators. Has nothing to do with beer, but if you saw the, the awesome Armadilles, we eat turtles. This is delicious. This is so good. It's such a great, nutty aftertaste too. Mm-hmm. Oh, yeah, man. Yeah, that's... I mean, there's like sticky, toffee pudding. Like, I can't get away from just dessert burnt but for good. Butter scotch. Yes, dude! So I was at... Crème brulee. Yeah. This is better. Crème brulee than Crème brulee from Southern Southern. Crème brulee. I'm perfect because just the burnt out can hold. I wish that you could have had it, but earlier today I was at Noble Pig and they had... You motherfucker. Yeah. No, it gets better. Noble Pig is the best sandwich place in town. It goes down without a doubt. But today, they've had bread pudding in the past. The one that I had had from them was maple bacon bread pudding, but today they had chocolate malt bread pudding. Oh, fuck you. With a caramel sauce after the head chef had come around and collected our plates and whatnot. Yes, if I like the bread pudding and I said I loved it and they use crystal malt. Nice. Yeah, when they make that bread pudding and it's this. That's exactly what I'm having here. I need to have that. There's a chocolate malt note that I'm getting here. There's the macadamia nut, the burnt sugar. No. This is incredible. I'd like to introduce myself to you. My name's John Rubio. I run a show called the Beerus. Go get me some fucking bread pudding. Oh, dude, this is amazing. This is so good. Oh, man. This is the best brown ale I've had. It's imperialized. Man, it's not named after a dead person. Okay, I have to say, I have to say we're a few months since 2013. This is one of the best beers I've had this year. Yeah. Just so good. Yeah, a lot of these are the better beers I've had this year, man. But this is a standout. We three drink a lot of different beers. Not only doing this show, but we go to a lot of tastings. We taste a lot of stuff. We go to or do a tasting a week at least. I drink with the frequency that would kill most people. Yeah. We do this show and this fucking beer is mind-blowingly good. Yeah, this is the best I think I've had. This really is so remarkable in comparison to everything else. Can I say how well-hidden the 13% is? No, sure. Relatively speaking. So there's been a couple of beers that we've had tonight that really showed case the booze a little bit more than I would expect. Yeah. And this is not one of them. For 13, this is drinking like a nine. Yeah. Now I went on my note sheet and I put a number one by the Okey preemptively because I don't think anything's going to surpass that. We have one other beer after this, but holy shit. This is the best beer I've had. I did put a number four next to it. I don't know why. Because you're a dick-o. This is awesome. Goddamn it. Heelies. You guys are ruling the crap out of this beer. Make more and give it to me. Me. Great. Very few people like you, Grant. You're not supposed to say true things. Did you look at the thing on Reddit? You fucking clown. So edgy you clown. They love me. I'm not even sure. I'm not even sure if you're the clown that they're talking about. No one even listened to the podcast. All they saw were my goofy rankings and that's why they said that. At first I thought you said very Jew people like you. You know, they're. It's true. I am very hip with that community. But Jew cows like us. Indeed. Just beer. The Jew cows. Chase Smiley, right? Yeah. Chase Smiley would be. See, I think that Chase Smiley has nothing to do with his episode, but no, but it's all bullshit. Chase Smiley. Jew cow. He's trolling us. Like, come on. Like, I'm smarter than that. I'm a few beers in, but I'm smarter than that. Are you? No. No. Only on the weekends. Mike. Chase Smiley is our friend. Everyone go to Chase Smiley's car dealership. Best use car dealership. No. It's not a good one. The Jew cow bug doesn't work. Gotta be a use car. Okay. Let's stop advertising some other network of podcasts. We love people named Chase. Yes. Well, harking back to your Jackie O's comparison, I should point out I'm the expert because I have the shirt on. Yeah. You're wearing the Jackie O's shirt. Wow. But I find that this is much more like the oil of Aphrodite whereas the last one was more the dark apparition in the run barrels. I know where you're going with that. I know where you're going with it. I understand the comparison. The nuttiness. Yeah, the nuttiness is the same, but this beer, I think, is a very much more balanced and nuanced beer than the dark apparition. I might agree with you. Yeah. I get such a variety of dark rich, chocolatey desserts, and yet the aftertaste I get is caramel-y or butter scotchy. It's almost like dulce de leche. Yeah, but without even being overwhelmingly sweet, there's a sweetness here, but it's not cloying and it's not crazy. There's a chocolate ganache thing going on too. It's more burnt to be like tempering a little. Yeah, yeah, yeah. It's definitely something that takes a back seat to the flavor, the sweetness is. Oh, man. Let's move on to where next to when we're on this roll, fuck. Our last one, really. This is the last beer we're having tonight. I'm going to let the rest of my glass just warm up. I only drank half of what you poured me because I want to see what this is like when it's room temperature. This is amazing. That was a phenomenal beer. They should be proud of that one. So our next beer and final beer for the evening is Prairie Bomb. I'm really excited about this. It's an imperial stout aged on coffee, cocoa nibs, vanilla beans, and chili peppers. I'm kind of excited because I feel it already lost. Okay, it's 14%. Fuck! What are you doing now? And this is a 12-ounce bottle limited release. You know, I'm just going to drink this whole time. I have a theory that they think that if they keep raising the ABV, we're going to just love it. I don't know. I mean, so far they're right. I was kind of apprehensive about that 11% pirate noir. Yeah. But it was great. That 13% OK was even better. And here we have Prairie Bomb, and this is actually made with Nordazio's coffee. I think that's how you pronounce it. I don't understand Italians. On what level? You know what? I don't know. Damn it. Evan Gundy, this is what happened when you give us a bunch of really high ABV beers. It makes the show better somehow. So Juggen of this Prairie Bomb, it looks a lot like the last beer. Very, very, very dark. Just a very slight highlight on the edge. What? OK. Everybody's now is amazing. Everybody just smelled it. I haven't smelled it yet, but everybody's got these crazy eyes. It is. Like cold brew coffee. Now, smell it. Holy shit. Oh, yeah. Oh, yeah. That's delicious. Oh, wow. These guys deserve their own brewery. [LAUGHTER] Wow. Think about this. OK. Imagine the best brownies you've ever had in your life made with coffee. Yeah. Best brownies you've ever had made with coffee. Sprinkle it with booze. That's what this is. Oh, man. Rich mahogany and cigar ash and chocolate to me. Oh, my God. Yeah. When you say cigar ash-- There's lots of vanilla in it. It totally smells like tobacco or some cigar ash. Oh, yeah, it does. But also, something a little bit more playful, like coca puffs, you know? Like there's a-- Yeah, I get that. There's something interestingly light-hearted about it. Multi-chocolate balls. Yeah. Perfect. Cocoa puffs and cigar ash. I love that those words were in sequence. That's great. I love that those words were used to describe and listening. A beer that I'm smelling right now because, God damn, this smells amazing. Remember your childhood when you're eating coca puffs and your dad would just ash his cigar in the coca puffs, and you'd eat it, and you'd be like, "You were just thankful that he didn't hit you." Yeah. And you'd be like, "This is delicious. I'm going to show this up here." Just based on the nose, I'm going to put one single line through that number one that I put next to OK. Wow. Yeah. Just saying. The hint of alcohol in this nose, at all. There's a ton of vanilla, a ton of chocolate, and Mike is flipping out. He had a sip. Oh my God. Oh my God. Oh my God. He's drinking some. Oh my God. Son of a bitch. Oh my God. Dude, that's amazing. Son of a bitch. That's amazing. Oh, oh, oh. This is probably one of the best coffee beers I've had. That's so milky and chocolatey. There's chili peppers in this as well, and that comes out in the nose, and I definitely get a hint of that in the flavor. It's extremely earthy. It's something along the lines of poblano or something, or like ancho. It's a very light chili. I don't get any spice off of it, but I am getting that roasted husk. Ancho chilies, for me. It's the roasted poblano. Yeah, when I first read the label, I thought this was going to be a little more like a hoonapoo or a raxxis. But you know what, this has a similar amount of sweetness to hoonapoos. While I perceive its presence and I can feel it, I don't taste a single percentage of that alcohol. Right. The flavor is lacking a lot of the alcohol, but I get it in the sweetness in the body. Yeah. No doubt about it, but it's not coming through as fusily. It's extremely well incorporated in the beer. This is stupid. Awesome. Yeah. I understand the name. Oh, man. It is a fucking bomb. It is a bomb. Wow. At the end, I still do feel like I'm chewing on tobacco leaves a little bit. There's a tobacco thing. There's a lot of vanilla. A ton of vanilla. Less chocolate than I was getting in the nose. I just love how earthy this is. It reminds me more of the milk you drink at the end of Cocoa Puffs. Yes. You're absolutely right. Well, with a dash of vanilla, some coffee and back release. It's the, whenever you're done with like a mixed coffee drink of some kind and the grounds of like the mix and like, yes, perfect. It's all of that. This is incredible. This is, okay, so remember sometime back, I made a Yucatan Peninsula roast pork. The main base spice of that was something called achiote or a natto, right? It's ground the natto and I'm getting a little bit of that ground the natto flavor in the dane your fingers. Oh, yeah. The burn that lingers on the back end, it's just great. And I just started picking that up. The thing is I didn't pick any fucking capsaicin sort of burn off of this at all in the beginning, but as I keep drinking it, I'm getting more and more of that. Fuck. I thought we were just going to have chase on and like shoot the shit a little, but now it's going to seem like we're just collating him. Goddamn, these beers are so good. This one is amazing, stupid, awesome. You know, Mike, I think you said it at Hopps and Grange yesterday about opening certain beers and thinking to yourself, I fucking hate all of you that I have to share this beer with you. Yeah. That's how I feel about this. Yeah. Exactly. But you didn't bring this to fuck yourself. I know. Dude, Evan, fuck you, man. This is amazing. Thank you so much. Cheers. I don't remember us being this excited about reviewing beers in a while in a couple ups. I mean, we've been like, oh, yeah, this is great. But here we all seem like really giddy about it. Well, there's something to be said about a brewery who I knew that I was going to enjoy recording this episode because every beer that I've had from Prairie has been outstanding. Yeah. But it was outstanding in that way that all these really solid, we know what we're doing breweries are outstanding. This is a brewery that's been around for how long? Well, the thing is, I didn't know that they had this many beers up their sleeves that were just fucking mind blowing because, yeah, that Okey, one of the best beers I've had this year. Easy. Does Prairie Bomb came in? Have these guys been blowing up lately in the media? I mean, I have other people than picking up on to have some good press. A lot of people have been enjoying what they've been doing. How long have they been around since last year? I've known a number of breweries that are new and don't even have their sea legs yet. If they're pumping stuff out like this in their first year and a half, whatever, I don't know how long they've been around. But I think they started in 2012. Goddamn it, they really are not fucking around. No. They must have really been home brewing underground for a while and really got their recipes in order before they... Like I said, Chase Healy was at Coop and at Red Bud for a while. So this stuff is so fucking unique and so interesting and different from a lot of what other people are doing. And I'm just flabbergasted. It's not even so much that it's unique. I've had similar beers, it's just that they're knocking them out of the park. This prairie bomb, I can't help but taste, used coffee grounds with chili pepper. Once Mike described that, this is the pure liquefied form of that and I can't get anything else in my mind about it. It's amazing. We should just get to rankings. You guys ready? I'm ready. I'll just go first. My number one beer is Okie. And I have a little bit of Okie along glass and a little bit of prairie bomb in the other glass. And it's really difficult for me tasting them side by side because that prairie bomb is such a bigger beer but Okie has this finesse to it that prairie bomb lacks just a little less. Prairie bomb is still a very finesse beer but that fucking Okie man, I could not come up with very many descriptors that weren't desserts and a goddamn love dessert. Look at me. It's amazing. This beer was fucking fantastic. One of the best beers I've had this year, if this gets taken to a beer festival, it's going to win a bunch of shit over and over again. This is a remarkable achievement. Number two, prairie bomb. How do I like a 14% beer with all of these different fucking flavor components with coffee added cacao nibs, vanilla beans and chili peppers? That seems like it's going to be a little bit overkill. But in some beers it fucking is. In this beer, everything's in harmony and I have no idea how the hell they figured that out but they figured it out. Amazing stuff. My number three beer was America and goddamn was that beer fantastic. Four ingredients, so simple, made something so complex. A bunch of great juicy fruit flavors outstanding. Number four, prairie somewhere, I really like that beer a lot. I wish it didn't fall off a little bit with that ending, you know, and the ending the carbonation ran out and that detracted from that beer a little bit. But the flavor as I was getting was fucking fantastic. I dug the hell out of it. And that's not to say that my number five and number six are bad at all because number five was the pirate noir and I thought that was a really, really good beer too. Imperial oatmeal stout aged on rum and they did a great fucking job. It was lacking some of the finesse of those other beers that I ranked higher than that for me, but goddamn, it's really hard to make a good rum barrel aged beer and these guys did a great job. It's only number five because that's where it landed in this lineup. Other lineups, it ranked much higher. They're defeating themselves with these last two beers with beers that are somehow better than these two beers right now. My number six was prairie ale, which is a great fucking Cezanne. It's a really, really fucking good Cezanne. Yes. And it's probably the one that I buy most often of all these beers. I think that's the one that would go best with food. It's versatile. It's got a lot going on. Very well rounded. Yeah. I wouldn't get bored of that beer. I like it better than something like tank seven. It's great. I would love to go next. Okay. Grant, go for it. For my number one beer, I also got to go with the okey. Holy shit. It was just a whole bunch of different desserts. It was like a Willy Wonka ride of desserts all the way through the taste. It blew me away. I can't say it as eloquently as Rubio already did. It was just such a delicious beer that was mind boggling to me. Number two, how give to America actually? Well deserved. I loved everything about this. The nose on it was phenomenal. I thought that the taste every single step of the way it had this funkiness to it. There was this fruity quality, had this great juicy fruit note to it, and I couldn't stop drinking it. And I was so sad when I got to the end of the glass. That said number three goes to Prairie Bomb, which obviously you've just heard us all raving about coffee grounds in a beer. I would say almost that's a deterrent for me from being number one, because I'm not that big into coffee, but the fact that the beer could just mimic it so perfectly. It was so rich, so delicious. This vanilla and chili flavor to it. And I think that's what makes those coffee grounds way better to take. Is that vanilla? Oh yeah. When you cut that with a vanilla, it's just it turns into something transcendent. Yes, absolutely. I love that beer. I'm really excited next time I get to try it. Number four, I gave to Prairie somewhere. Once again, this was a great beer. I thought it actually held up even after the carbonation left. Same here. It's held that it's still retained this great juicy tartness. It's just so rich in fruit flavor that held up against any of the other beers we've had on other episodes. It would probably rank higher than fourth. It's just the breaks of being raised against its own peers in the Prairie episode. Number five, I give to the pirate noir. Oh, good choice. Wow. This has a ton of rum, and I love how it balances with the chocolateiness. I found it a little actually boozy, and I don't actually drink a lot of liquor. I don't know if maybe that's why I dropped down so low on my ranking, but otherwise, it's great as far as a run beer mixed with beer and rum, and I'm so drunk. I know how drunk works. What's your last one? Number six, I gave to the Prairie ale. If any of these beers I had something negative to really say, I thought that this one came off a little bit too boozy and a little bit maybe too bitter. It wasn't really as balanced for me as I'd like. I think that it had a nice sweeter promise in its nose than I think it delivered in the end with the taste, but still overall, nothing to really shy away from, and all of these beers are phenomenal. Thank you, Evan Gundy. Thank you, the Healy brothers. Thank you, Rubio, for this episode. Loved it. Thank you for that fucking ranking, because I agree with you. This was stellar. This was a stellar lineup. How about Chris? You want to go next? Well, before I go, I would like to raise a glass and say cheers to everybody, and thank you for having me. Dude, thank you so much for being honest. Thanks for being out here, man. I'm so excited. I'm glad you finally came to visit. These prairie beers. It's been a couple years. You came to Texas where we have less prairie distribution than you get over in New Orleans, but it worked out. I had to come try all these new and wonderful things. Yeah, we almost didn't do this show. We almost did a different show today, but you guys were really insistent. Well, let's do fucking prairie. And let's do fucking prairie, dude, yes, because fucking prairie. Well, thank you again, and even though, like I said earlier, I maybe just hate you for letting me try this before you. You know, I was about to cry because now I can go home and not relive the experience. No, sure. I mean, that was almost heartfelt, but fuck yourself. Yeah, right. I'm not sure as to that, too. For number one, I went with America because I hate to say it. I am a total sucker for the Nelson Sullivan hops. And it was a perfect expression of that hop, wasn't it? That it was. Yes, I've very recently made a number of single malt single hop homebrew batches of Nelson being one of my favorite hops and made a couple of versions of it, and it obviously did not compare with this. I like the way that the hops in the east combined to create almost Brett Light character in the beer, even though to my understanding there is no Brett in that beer. I was blown away by that beer. I agree with the juicy fruit comment that Grant made. Number two, I would go with the bomb. And I will say these were very hard for me to rank. It was difficult for me to, like, really, but my top three are almost interchangeable, but that fucking okay for me was just... For the sake of ranking, I've tried not to have the three-way tie for number one. No, that's it. Yeah. Do what you feel. Go. The coffee in it, man. I'm a giant sucker for coffee who really can't drink coffee. I love every second of it when I can drink it in a beer 99% of the time, and this one just was wonderful. Probably one of the best coffee beers I've ever had. Yeah, great. Number three, I went with the somewhere, although the okey was a close fourth. I really liked the tartness to the somewhere. Having had the, I'm assuming, the version brewed at St. Somewhere, and honestly not appreciating it nearly as much as this one. I kind of came into this with lower expectations, and I think that might have a little bit to do with me putting it above the okey. That's pretty interesting. So you've had the other somewhere, and you liked this version, "Purry" and "Purry" on there. Yes. Compound. Yeah. He liked it so much more that he was surprised that he liked it that much, because the other one was a little lost. Yeah. I almost brought a bottle of the saint somewhere and decided against it. Yeah, I'm sad. Number four, I already said the okey, wonderful beer man, rich, chocolaty, beautiful cake dessert like, "Oh, yeah." You know, might try to find a bottle and make some fudge. Dude, oh, he'll be amazing. Send me some fudge. Send me some fudge. We'll do. We'll do. Okay, okay. Okay. Number five was a noir, the pirate noir, which I guess similar to the somewhere. I've had the prairie noir in the past, which I guess the three I've had were the ale, the hop, the standard, and the noir, but I thought this one was significantly better. The rum in it was wonderful. Again, had a loss for words. It's... Cuz drinking. Yeah. I know how drinking works. I'm not used to this. Yeah. You should hear our first two episodes. Oh, you can't, because I pulled them off the fucking internet. I've heard a man. He can't run from me. You know what I'd fuck yourself. I've still got him. I'm gonna torrent that shit. Shut up. Go. And number six would be the ale. I guess a green with everybody else, and like everyone said, it's not that it's a bad beer by any means. I think I said it's a bad beer. But compared to the other ones, although I do feel I don't know if it's an older bottle. I've had this beer. I'm sure I've drank 30 bottles of this. We've drank enough that you really can't find it around New Orleans anymore, and it just seemed a little different. It wasn't as juicy as I was accustomed to it being definitely not as floral, and I also thought it was a little more boozy than I was used to. Mm-hmm. Sure. And I think the booze kind of detracted from it a little bit, but wonderful beer. Chris, thank you so much for the racking. Thank you for joining us for this, because- Thank you. Anytime. Yeah. This has been fucking great. Anytime. And it's good to see you again. Definitely. Mike, are you ready? I'm pretty drunk. That usually means you're ready. Yeah, yeah. I'm going. I'm going here. Love. No, don't go. I'm going. You're watching? Here I go. Oh shit, he just puked on his shirt. So I'm really torn. The okey, it has everything that I want, and I've got both glasses sitting here of this and the prairie bomb. I'm sitting here, and I'm so fucking torn. The okey has all of the flavors that I love, the macadamia nut, the burnt sugar, the whiskey tones, but then the prairie bomb. Somebody talked about finesse earlier. Yeah. And for me, where the prairie bomb has finesse is in that 14% alcohol, because it's really well hidden for as rich as that beer is. It's not Sophie's choice, Mike. No, no, no, no. So it's a toss-up. The ends is dead. It's just beer, Michael. Who are the Nazis taking? Come on. No. It's a fucking tie. It's a tie. I don't know what a tie. It's a tie. Okay. No, it's a tie. I'll accept that tie. This is totally down to taste. And really, like, if you catch me in the next five minutes, I'm going to say the okey. And if you catch me in another 10 minutes, I'm going to say the prairie bomb. So like, it really... It doesn't matter. I'll accept that. Those ears. Awesome. Good. This is why anesthesia always freaks out about ranking. Her name is Anastasia. It is me right now. Everything is anesthesia to you. So number three. Merica. Merica. Merica. Oh, technically, that's your number two. It's number three, because there's one and two that are even ranking. Yeah. It's tied for number one. So it's my three. Okay. Well, granted. It's not a race. Right. We got to bring race into this. Go back. Merica. 'Cause Merica. Yeah. And my number four is the prairie somewhere. Delicious. I really dug. There was this tartness that popped out. It was a little bit more lush, but I felt like the Merica had more nuance. Okay. So that's why I eat out. My number five was the prairie noir. Again. Pirate. Pirate noir. Yes. Everybody fucking keeps making that mistake. Pirate noir. Really, really well done Jamaican rum barrel beer. Not too many people do rum barrels very well. I thought it was very well executed here. The number six was the prairie ale. Prairie ale was tasty and again, it ended up in the lineup last just because it had to end up somewhere. But this beer was really, really good once it started to warm up. I recommend everybody that's out there listening, let this get above room temperature and then try it. Awesome stuff. Nice. Done. Dude. Thank you so much for that. No, I'm going to keep drinking. No, I mean, that was always coherent. Mike. Thank you for being here. Oh, okay. It's so good. I know. They're all so good. Oh, prairie palm is so good. Mike, I guess I'm not sure being here. Grant. Hey. You don't have to say that. You know what? Yeah, yeah, yeah. Somewhat beautiful. I just like to see you blush. Yeah. This is a little more honest. He just gets all these rosy. It's rosy balls. Chris. Skin condition. Chris, I'm glad you were able to make it for this, man. Yeah. Thank you for coming. Oh, thank you for having me. Chris is a big reason why we ended up doing prairie today, aside from Evan, Evan is the biggest reason. I wouldn't let it go. Evan's pretty big. But I said, you know, we might do this L.A. Show. We might do this. He tried to deter me. And he's like, I came to Austin. I drove the night out. I had two hours. We're to a prairie. And he just puffed his chest up and I was like, oh, dude. Okay. Yeah. And then you saw my tits right here. Yeah, your tits are great. Let's do this. I love it when small people slither out of the bayou. I'm going to love the show. Yeah. That's how the bayou works. Thank you so much for being here. I really appreciate your contribution. And thank you, everybody, for listening. You guys are awesome. Send me questions at info@thebeirs.com. But more importantly, beer. But more importantly, please send us money so you can go to the GABF. Money. Oh, yeah. Go at thebeirs.com for the emails. Get on thebeirs.com. Left inside. PayPal, donate link, whatever. Where on Facebook, talk to us. Even if you have a question about whatever beer. Yeah. And you can do that at Facebook.com/thebeirs. And if you're on Reddit, please just keep passing judgment without listening to the podcast. You know, once in a while, I will post a link to Reddit to the show. I only do it with shows. Don't even know, because we're only in it for the clicks. No, no. It was shows that I think that other people would really get some kind of reward out of. Because it gets better. Of good discussion. Right. Exactly. So I'll post something where we-- I'm really drunk right now. So I post something that I think will make for good discussion or make for interesting content to this community that I've been a part of for several years. Absolutely. I mean, and you and Ryan, who is absenti beer is for the while. Yeah, he's an all-howery. You guys are always so active on the chat about it, because you guys post it and you want to actually talk to the other people that are fans on Reddit community about beer. Yeah, and that's just that. But I'm on Reddit a lot. It kind of sucks when they cheapen it to, oh, you guys just looking for it to something. You guys just want clicks, yeah, because we have so many advertisers. We have zero advertising. We're not doing it for that, right? We have zero advertising. It's all self-funded and donation-driven. And sometimes our listeners send us beer. I'm just doing this to stop the DTS. No. Mike is doing this because he can't stop anything, but yeah, I mean, we every so often post a show on Reddit because I think that show in particular will be interesting to talk about. And I'm going to keep doing it. I do get a lot of good response off of that. I do get people posting questions, posting their opinions on it. It's been really fucking cool to hear all these other people that I don't know with opinions that I didn't anticipate. So I'm going to keep doing that. But thank you guys so much for contributing. If you're listening off of one of the links that I posted on Reddit, you guys have been really fucking awesome. Like super, really cool. Super, really cool. I'm really drunk. You guys have been great. You guys are amazing! We should just end this thing. I love you, everybody. Now get the fuck out of the bar. You know what? How bars work? What, Mike? I was going to say OP is a faggot. What is OP? I count as OP. And for your information, I take umbrage to the word faggot because I was raised by four gay guys and a single mom. I think my mom was trying to convince me that I was gay till I was 16. She'll get there eventually. I went to a really long story. But yeah, I mean, that's the truth. Like my dad split when I was 11, he's kind of an asshole. Hey, if you're listening. Congratulations! But yeah, you know, I was raised by my mom and four gay dudes, which was awesome. Ruby, is it fair to ask if that's the reason why you're wearing a tube top right now? Yes. Or the reason why you have an anaeros. You know what? Let's just... I really like the fact that everybody in here knows what an anaeros is. But they were the most amazing people to be in my life. I think jokes with the word faggot are funny. But... Fuck you. I'm being half of the dudes that are the most important people in my life. Fuck you. My mom, up until I was 16, she's like, "It's okay if you like guys." I was like, "No, I don't." I was like, "No, but if you do, I would still love you. Super great. If I was gay, perfect fucking case scenario." Hey, I understand where you're coming from and I would also like to say, "Mike, fuck you." No, but you know what? I know that you understand where I'm coming from because you had a great video on YouTube. If anybody listening searches for Rogue's gallery comics on YouTube, you'll see an amazing commercial that Grant films. Rogue's gallery comics and games. Yeah. Round Rock Texas. Yeah. Round Rock Texas. Randy Lander, everybody. There I go again. Just like on the ground. Listen for a white snake song and the guy in some sexy blue shorts. Yeah, that's Grant Davis. You have the beer sewn. There it is. There it is. It closes out tonight. Ah! Yeah, dude. That's my professional. I know what I'm doing with the vocal performances. ♪ Here I go again on my own ♪ More information on the Beerists' podcast, including show notes and pictures, visit theberests.com, email us your feedback, comments, questions, and suggestions at info@theberests.com. Like us on Facebook at facebook.com/theberests and follow us on twitter at twitter.com/theberests. Intro music was provided by Ian Butcher and his band, Def related Balor. Follow him on twitter at twitter.com/ean_butcher93. I'm John Rubio. Thanks again for listening. ♪ 'Cause I'm not in peace ♪ ♪ To walk along and all the street dreams ♪ ♪ And here I go again on my own ♪ ♪ Going down the only road I've ever known ♪ ♪ Like a drifter I was born to walk along ♪ ♪ music ♪ [ Silence ]
