- Episode 65 of the Bearest Podcast recorded on June 19th, 2013, Sweetwater. - 7,000 at this current moment, 7,000. - Yeah. 7,138, right? - Yeah, 7,138. That's how many downloads we got today. That's awesome. - That's insane. It was for the summer accessible summer show that we put out. - That was with Jake, right? - Yeah. That was Jake. I can't believe that. Like our previous best is about 5,000 and today we did 7,000 like nothing. - But people like the seasonal episodes, right? - It seems like it. If we get 7,000 in a day, yes, they like those. - Can we do a seasonal episode each week then? - No. Like, oh, today is Sunday again. - By the time we get to week five, we've run out of seasons. - And then everybody on Reddit is going to say that we just did it for the clicks. - I know. Yeah, because we have such hardcore advertisers that are breathing down our nets for all those clicks, you know, stone. - What's up? (laughter) - Fuck. (laughter) - I'm John Rubio. I'm Grant Davis. - Mike Lambert. - And I'm Carolyn Wallace. - Wow. (laughter) - I'm so glad you came back, Caroline. - I can't believe she-- (laughter) - I don't know. - Oh, God. - The last episode we recorded with you was just filthy, horrible-ness. - It was wonderful. - It kind of was. - I enjoyed it. - I mean, too. - Mm-hmm. Good night. I hang out with Mike. It's just enjoyable, horrible-ness. - Yeah. (laughter) - And today, we're doing a Sweetwater Brewing Company show. - Brought to us by-- - Well, Mike and Jillian Adams. - Hell yeah. - They are awesome. They sent us a whole box full of Sweetwater beers and-- - Good on. - Yeah, we're gonna go through five of them today. - They came down here. We got to hang out with them for a bit, too. - They were great. - Yeah, they sure did. They came down and spent several days here and we hung out with them a few times. - Yeah. - Got us nice and pretty drunk each time. - Yeah. One characteristic of us, but we did. (laughter) - Yeah, who could tell? But before we do that, I want to get to an email. And this one, I kind of abridged it because it was really long. I mean, it's still a little long, but stick with me. Howdy, beerists. About Florida. I lived here for 10 years, so I feel completely qualified in telling you that you're absolutely right. It's a clusterfuck of crazy down here. Here in Central Florida, we're getting to the point that we're known more for our murder trials than our theme parks. I have a theory that exposure to the relentless humidity and heat boils the same parts of your brain into a sort of mushy, angry miasma of bad shit. (laughter) That's probably the best sentence ever written on Florida. But the beer scene is getting better. Cigar City, Hourglass, Swamphead, and others have popped up in the last five years, even the shambling zombie that is Orlando Brewing is branching out a little to embrace the craft they insist on keeping in their name. Anyway, scene is how you guys like there to be questions in these things. Here's one for you. What beer packing technique do you find to be most effective when traveling? When flying, I wrap my beers in pant legs and thick socks, where I stuff them in shoes, etc. But invariably, there's a bottle or two that doesn't make it. Do you have any tricks up your sleeve? I love your podcast and your banter, but most of all, I love that you keep elevating my own appreciation of beer and other fine consumables. I think you're talking about you, Mike, with all your pops smoking. If I'm ever in Austin, I hope to catch up with you, and likewise, if you ever happen to be in Orlando, let me know. Y'all rock. Bottoms up, friends. Paul. Nice. Aww. Yeah, I'm surprised the Floridaian can write. I am too. I'm kidding, Paul. We can't really trust his kind words because he's batshit crazy. Yeah, I know. I read that part of his letter. He's just defeated his own points. He was actually trying to write to this one to table. Fucked up. Well, okay. So getting to his question. How do you usually bring beer back when we travel? So I've not lost any beers while I've been traveling overseas or on a plane. I do exactly what he does, and actually I bring extra clothing so that way I can just stuff beer into it, hoodies, pajama pants, things like your fleece, or have a lot of padding and thickness to him. Normally when I'm packing beers, I'm packing them vertically, so that way the posts that can be in some suitcases from the handles. As long as the beer is not crisscrossing over those, I find that they don't bump into other things. So I haven't lost any bottles quite yet. Yeah, and if you're doing that, you have to fill up every open space in that bag so that nothing rattles around. It moves around at all. You need to be able to drop kick that off of a second floor balcony and have it survive for it to be kicked. Right. Exactly. That's basically how I think of it. I mean you look at the baggage handlers, they're throwing these luggage all around. Oh yeah. So it's reckless. I find that I buy the extra large Ziploc bags as an added precaution, I'll stuff that in there before I wrap it in the clothes because in the event that it would leak, then all my clothes are going to be stanky beer. I've done that the last two trips that I've taken, just making sure everything's lined inside so that way if something does leak, it doesn't get over. Yeah, but so far no problem for me either. Yeah, or you can be a crazy piece of shit like me and actually pack packing supplies. Right. I've done that too. Yeah. I buy the roll bubble wrap. Bubble wrap. Yeah. I'll cut off sheets of two, you know, it can be preferated sheets. So I have two that are stuck together and I get several of those and I pack those in my bag just because I know for each bottle I need two of those for the most part and I'll just roll them up and tape it closed and it's fine. Well, another thing that I do every so often is I'll just go to a packing supplies store while I'm there or a U-Haul store and buy a 12 bottle shipper and then check that in my luggage. That's a really good tip. Smart. U-Haul has 12 bottle styrofoam shippers for people out there that don't know about that. I've gotten a couple of boxes from them myself. Yeah. Buy one of those, buy a roll of tape, close the box up and you can actually check that in your luggage. I always do the clothing technique and I've never lost a bottle either and all this is telling me is that I'm an over-packer. It sounds like you're packing things in just right. Yeah. I think the most I've ever gotten back in a regular size suitcase that you could carry on or check in this case obviously is maybe 12 bottles or so. Yeah, that's probably good. And I never lost one. Because if you go over 50 pounds with your luggage, you're going to get charged. Yeah. Might as well have shipped it. Yeah. But I do know a lot of people who do like for GABFC or if they're traveling to another place, fly Southwest, you get two bags for free, just bring one empty full of packing supplies and then that's just your beer bag to bring. Yeah. It can be hard on other flights but if you can, yeah, South Buys is always great because they'll allow the food and extra shipping. That's usually what I do. Let's move on. Thank you so much, Paul, for that email. Yeah, thanks, man. And we got no iTunes shout outs this week and that's probably because we just recorded the last show a few days ago. That's cool. If you guys want to leave us any kind of feedback on iTunes, actually just leave preferable feedback for us on iTunes. Get on iTunes Music Store, do a search for the bearers, give us five stars because that really helps us out. Write a review and when you do that, when you write that review, I can see your name and thank you for it on the show. Five stars, guys. Yeah. And be like her last guy who did a Unitard fan. Oh, yeah. Yeah. Unitard fans thing and leave us five stars and write a good review. And hopefully your name is something like Unitard fan because that's awesome. One other thing is we got a donation from Juan Lopez. Again? I think this might be a second time. Either that or there's just a lot of Mexicans named Juan Lopez to go figure. But thank you so much, Juan, that is awesome that you did that. We're trying to get to the Great American Beer Festival and these donations are to help us get there and we can't do it without you on the bearers.com on the left hand side of the page. There's a PayPal donate link, click it, leave us some money. It'll be awesome. Give us money! Give us money! Five, ten dollars, thousand dollars. Yeah, whatever you can afford, 20,000. That's great. Yeah. If you're Jay Leno and you like the show, give us a car so we can drive there. Giant chind bastard. No, we're not getting a car. Yeah, no. I've memorized it. I had high hopes. Right. Let's move on to our beers. Sweetwater beers. Like I said, we have five of them that were sent to us by Mike and Jillian Adams. Sweetwater's out of Atlanta, Georgia. They were founded in February 1997 by Freddie Bench and Kevin McNerney. I love that name. And they were roommates at the University of Colorado in Boulder. I think I bought pot from one of those guys. This explains everything. Yeah. When they opened up Sweetwater, it was off a Fulton industrial boulevard on Atlanta's west side. And the reason they called it Sweetwater was because one of the dudes just liked kayaking down the Sweetwater Creek in the state park, just west of the brewery. And their motto is don't float the mainstream. And it should be smoke a lot of pot because all of their beers are weed references for the most part. And sexual references. And sex moves. Yeah. If there's two things I know about Sweetwater, it's that they like weed and fish. Yes. That's absolutely apparent just by a little bit. Red snapper. Any of their bottles. Their current location, they moved in 2004 to Midtown Atlanta to a 25,000 square foot brewery where their capacity is now a hundred thousand barrels a year. And that's pretty good. In Georgia. And they distribute to Tennessee, Georgia, of course, North Carolina, South Carolina, Alabama and Florida. So listeners in those areas could probably easily get these beers. And the first beer that we're going to go through is road trip. It's an American golden ale and this one's from April 2013. It's 5.2% ABV and it's available during bikini season, whenever that is, in bottles and on draft, it's available. The grain in this beer is Pilsner in Vienna malt and it's hopped with sterling and US goldings. And this beer has a Pilsner base for the most part, but it's fermented with ale yeast. And it looks like an unfiltered ale. It's very cloudy golden color. Real hazy. The head's pretty decent in terms of retention. It's been sticking around for at least the last five minutes since I've bought it. And it's pretty fine. Yeah, it is. Smells like a Pilsner. Yeah. There's a lot of Pilsner malt on some of that sterling. I was going to say getting a lot of the Pilsner aspects of it, but then also there's this Glendale note to it as well. Oh, sure. I think that's probably from the yeast. Just that touch of fruity ester. Just a little bit. It's kind of coming off a little bit like peachy banana or something, but there's a lot of grassiness to it also with those hops. A little lemoniness. Yes. And a little pear. Yeah. Okay. There's also a slightly sulfuric note, I guess, to the nose and a little grassy. Absolutely. That's a pretty big flavor for relatively low ABV as it is. Yeah. There's a lot of flavor in this. It's a pretty bitter grassy bite to it. Not that I think it's hoppy. It's just bitter. Yeah. It seems like most of the hops that I'm getting out of this are, you know, there's a grassy wildflower component to it also, but yeah, there's a nice sharp bitterness toward the end, I guess, definitely a lot of bittering hops here. Yeah, I just got a little grassiness in the nose, but I'm tasting it a lot more. It almost tastes like you're chewing on a handful of grass. What little fruit notes were in the aroma are completely lost in the flavor. Yeah. And replaced by a pretty rich Pilsner malt. Mm-hmm. Actually, that bittering is, it's out of whack. Mm. Doesn't really feel like it's in balance with the rest of the beer. I kind of like it. I do too. And I think that for me, the first sip that I took, I thought it was a little sharp for the beer, but as I take a couple more sips, I'm kind of acclimating to it. Now that I know to expect that because I read American Golden Ale or something that started out as a Pilsner that they threw some ale used into, and I wasn't expecting as much bitterness, but now that I know to expect that, it's better to me. I'm really enjoying the front end of this, but the way that it washes out into that bitterness, it makes me want to keep drinking the beer for all the wrong reasons. Okay. I keep wanting to drink in order to get that front end and combat the finish. All right. That's where I'm at. Sadness. That's all the wrong reason. It's the right reason. It's like sand flavored beer. You just can't stop drinking, but it's making you worse. Yeah. And speaking of that, there's a bit of a minerality to it, limestone-y or something like that. Almost salt. Something. Yeah. I mean, I get what you're saying, Mike, but I find it a little bit more crisp and refreshing than just cloyingly bitter, I guess. Yeah. The bitterness is fucking me out. I mean, I like the flavors that are in the front end, but the way that it washes out is I'm just not a fan of this right now. And that bitterness is a lot like chewing on grapefruit skins, but not really with that same flavor, just the same kind of oily, bitter bite as you would get from something like that. Mm-hmm. Totally agree. I think it's nice. I could see that it says a nice lawnmower beer. Yeah. I could totally dig it. I need like two liters of water with this if I was going to drink it outside. A lawnmower, mowing the lawn or something like that. With how it drinks, I bet you can quickly go through that. Yeah, right. Yeah. I like this. I like this quite a bit, actually. And I'm liking it more as I keep drinking it. Sorry, Mike. Thanks, Mike. Gillian. But you know what's really funny is that we usually have exactly the same palette on most of these shows, but the last two, we've been kind of out of sync. You guys have a fight recently that's going on a little bit. Yeah. There was a sword fight. Yeah. Oh, goodness. With fencing equipment, all proper, like those are all euphemisms for it. No. Is that one of the sweet water beers, I think? Why don't we get to our next beer? So I'm drinking to do. So what do you think, Caroline? Do you like this or is it? I dig it. It's solid lawnmower beer if I've mowed a lawn. Good one, but, you know, I dig it. It's kind of like a cool little bit of a variation on a pilsner without getting too crazy. I get a lot more pilsner than the style is American golden ale, but. Well, I mean, it's a pilsner base. Yeah. With ale yeast. Yeah. That's pretty much the only difference. The yeast's not changing it for me. I mean, if anything, the yeast is just giving it a little bit more of an aromatic fruit, I guess. Aside from that, yeah. I mean, it drinks like a Keller pills, almost, you know, like an unfiltered pills. Oh, my God. What happened? It smells like a cat pissed on it like eight times that wax, I'm not even kidding. That's horrible. That's horrible. Okay, he just unwaxed a bottle because the next beer that we're having had a wax dipped bottle. That would probably be the first to point out that this beer is called. It's not that strong. Happy ending. So whatever is on that wax seal. It does smell like a kitty litter box. It's not as bad as the Ranger Creek bottles. That's awful. That's the first one. The Ranger Creek. Yeah. The batch one. That one was fucking horrible. Like that wax smell like death. But this beer. I think we should just continue to make some notes about the smell of the wine. This beer that we're about to drink is happy ending. It's an imperial stout from 2013, 9% ABV, 51 IBUs, and it's a December to March seasonal available in bottles and on draft. And like I said, this was part of the 2013 side of that. And the grains in it are two row roasted barley, black malts, 7080 and chocolate, and it's topped with centennial and willamette or willamette, I've been told. The emphasis is on the mad, I don't know. And it's dry hopped with cascade and Simco. And this is one of their catch and release series. And the description says this seasonal catch and release imperial stout is a dry hopped stiffer, leading to an explosive finish at 9% ABV that is guaranteed to put a smile on your face. Not a typo. No. No. I was going to make jokes about this, but I've been forbidden. No. You can make a joke or two, but the last show that Caroline was here for, not saying it's your fault, Caroline. But it was all balls, balls, balls, dick, balls, vagina come. I was really looking forward to the next genital beer. No. So we're not going to have any donkey punch from these guys. No. Any motorboat? No. I dragged that before this. No, I didn't. No, we didn't get one of those, but they do make donkey punch and motorboat as beers at Sweetwater. Sure, Gemma. Right? Yeah. I'm a little bigger. This is a really dark beer. It is. There's a slight highlight on the periphery of the edge. It didn't pour like it was very full bodied. No, but look at that head, man. It's like a chocolate brown foamy head. Yeah. It's a nice deep tan. Oh, that smells good. It's all chocolate in the nose. It does not smell like the wax. No. Thankful. No, it's just rich molds. Smells like reason candies. Yes. Chocolate reason. Oh, yeah. Perfect. I would think that after 60 or so of these podcasts, I would stop dipping my notes in the beer when I go to smell. Nope. Nope. I just did it too. There's some kind of umami, savory stuff going on. There's a slight bit of smoke. Yes. Yeah, I'm getting that too. I've had this before, but it's probably been about a year and a half, almost two years now. This doesn't sound really weird. Do you guys get anything kind of fruity, like a peach? Yeah, there's a fruity quality to it. Somewhere between peach and plum and strawberry, like something not one of those things, not any one of those things, but something in between them. Very light. Yeah. No, it smells really good. I almost want to say it's oily. Wow. It's very slick. It almost feels like it's got oats in it, you know, with that slickness, that thick. I almost feel like it's just hop oils. There's a lot of hops in this beer, and just the way that it sticks to my tongue, takes on an oily note. Although it does taste odey. It does. But the first thing that I'm getting is just this rich, very, very dark, high percentage cacao chocolate, very, very big, bitter. It's actually surprising how big that flavor is in comparison to how quickly it just slinks down your throat. Yeah. Because the flavor is really huge, but the body of it is not as big, like it's not as thick as it tastes like it's going to be. Yeah, it drinks a little confusing, if that makes sense. While the carbonation isn't quite as foamy as the beer that I'm thinking of, it really washes down the throat like black metal, like the original black metal. It's the same body. It's, this is more medium bodied, I want to say, for the Imperial Stout. Yeah, black metal is by Jester King, it's their Imperial Stout. Or they switched it to a farmhouse yeast. They were doing it with the English aliased, and it had a very similar mouth feeling body to this. Right. Different carbonation, but the same feeling as I'm drinking it. You know what? This almost tastes to me like a light ten-fitty. So it's got a lot of the same flavors, I think. It doesn't have that same sweetness, I think. It's a lot more bitter. I don't know, there's something, there's something interplaying between the hops and the malt bill to me that makes me think of ten-fitty, because it's got that dry. It's pretty rich. That dry, bitter, grassy hop with a lot of the chocolates. It's the interplay of the hops with the cocoa powderiness. Yeah. It's that intersection for me is where I'm getting the comparison. Right. And cocoa powder, I think a lot of times when I bring up cocoa powder, it's after it's been put in something like brownies or something like that. This tastes like straight up, unsweetened baker's chocolate. Chocolate. Yeah. If you've ever dipped your finger into one of those cans of cocoa powder and tasted your finger and he got, "Ugh, what the fuck, white?" There's no sugar in there, it's just chocolate powder. Whereas I was saying that the road trip would go well after mowing the lawn. I think that happy ending would go well after a massage. Oh, fucking hell. This is going to sound dumb because it's an imperial stout, but I think part of that really slick mouth feel is it doesn't taste like what is it, 9% to me at all. That's a good point. It drinks a lot lighter than that. You get that it's high in alcohol with some of the richness of it, but it doesn't have the body of a 9% beer and it doesn't have the burn, I guess. There's not a lot of alcohol apparent in the flavor. What it is for me is that they're hiding it well behind the chocolate bitterness and the hoppiness. I still perceive alcohol mostly in the back of my throat, but at least in the flavor, it's masked really, really well. Yeah. Yeah. And the hops are really great. I really like the level of hopping that's here. It's absolutely a hop forward beer, but it's not as crazy as, say, Oak Age jettie. And speaking of which, the Oak Age jettie I find ages pretty well. Oh, yeah. This is one of those beers that I've had aged and it's really not that much better a year past its initial release. That's surprising. The hops fade a little bit, but then I've found that a lot of them kind of get oxidized. I don't know if it's something with the bottling, but that flavor, the initial chocolate that dies down just a little bit as well. Oh. So it gets a little muddled and strange. So I think a lot of times when they're releasing it, I've had a couple of different times fresh years back. I would like it better when it was released right away. That's really interesting because to me, I think the body of this, it's not super heavy, but I think it's heavy enough to where I think it would kind of shield some of those other things, those other flavors and keep them in stasis enough for it to age well. I don't know. Imagine this aging like stone Imperial Russian stout because that beer is also a kind of lighter bodied Imperial stout. I don't know. The bottles that I've had aged of stone Russian Imperial stout, those turn out great. Those turn out great. The ones that I've had aged of this beer, it's kind of hit or miss. Okay. Well, I know that I'm really enjoying this right now. It's great. Yeah. I'm actually surprised that I'm liking it as much as I am because I was a bit confused and startled at the beginning by the lack of body, and now I don't care about that so much. At first, it was a negative, but I'm enjoying how drinkable this is for as bitter and bold as it is. They brewed an Imperial stout that can be drunk in the south. Yeah. That's basically what it is. That's a very good point. Nice. In a kayak on the Sweetwater River. Oh, man. That actually sounds like a good day. He's downing this beer on a kayak, high as a fucking cut. Might never make it off this river. You know, like I got all nostalgic for like two hours ago. Like you remember two hours ago, what fucking snake brain mic. I think that even as this warms up, it's getting more and more of the chocolate becoming a lot richer, I guess. And speaking of which, it's building. It's coating my mouth pretty thickly, like the bitterness and the malts. Yeah. It's very chocolatey. It's like, I can scrape it off and like eat a chocolate bar at the end of this. What's nice is that a lot of times I find with some beers that go into the cocoa powder realm, it comes off a little chalky. Yeah. I'm not getting that here. Not at all. No, this is a pretty badass beer. It's bordering on decadent, you know, and I wouldn't call it decadent because it doesn't have the body that I associate with something that's more decadent. I've never had this one before and I'm very, very happy with it and I kind of want more. These are awesome. So I'm actually from Georgia, but I moved to Texas super young, like a four legal drinking age. No, congratulations. Yeah. But I go back for family visits and stuff. So I've had almost all of their mainstays, but I've had none of these on a show tonight. So it's exciting. Yeah. I've only had the road trip and the gimp. I've had most of the regular offerings, so the 420 Pale, their standard IPA is a really tasty IPA. I really enjoy it. Blue, a blueberry wheat beer. Yes. I've had that as well. It's actually pretty refreshing. Yeah. I never actually had that one, but you know, the IPA that you're talking about, I've got one in the fridge. We should drink it. I've got one in the fridge. Not because these guys sent it to me, but because we went out to the draft house with some friends, these guys are from Houston. It was two guys, no girl. It was Ben, Alex, and Lindsay. Yes. On the way out, like as I was leaving, I handed them a bunch of beer from my car, just, "Hey, here you go. I have some beer." And one of them said, "Hey, do you want a sweet water IPA?" And I said, "Holy shit, we're doing a sweet water show in like two days." Oh, here you go. It's sweet. Isn't it? So I've got that in the fridge. So maybe we'll pull it out. You know, maybe we'll drink that on the show. I don't know. Let's do it. Yeah. I didn't research it, but maybe what I did research is our next beer, which is dank-tank some strange. Cool. I know. Dank-tank. Substrange. Substrange. It's nice sometimes. The beer that we just had was happy ending. This is dank-tank some strange, and it's a black double IPA, 10% ABV, and it's occasional release in bottles and on draft. And the dank-tank series is a series of, as they put it, rarely released beers from the dark side of our brewer's souls. These one-hitters, ha ha ha ha, are only released a few times a year and are in very short supply, so get 'em while the gettin' is good is what the description says. How do you guys feel about black IPAs? Now that we're about to have one. I go back and forth on 'em. Same here. I think that there's only a couple that are really, really tasty. Yes. And if you put me on the spot and ask me what they are, I'd have a really difficult time answering you. The one that made the biggest impression on me was the stone, I believe it's 11, was their first black IPA, and it reminded me of grilled pineapple. Ooh, nice. Nice. Huge chocolate notes, but then the fruit notes that were there in the hops screamed pineapple, and I just loved it. And the sublimely self-righteous was modeled after that, and I think it's a little different than that one. It is different. It's more orange chocolate than it is pineapple. But yeah, you know, I kind of go back and forth on 'em, whatever, but let's check this beer out. It's a deep brown. Yeah. It's almost the same color as the last one, but more clear, it seems. Yeah, this one's, I would say, more transparent, but, I mean, again, because of the malt that's here, you can't see all the way. It's almost completely black, but when I held it up to the light, I can see right through to where the head is. Oh, my God. This smells really good to me. Well, you just said pineapple, I'm actually getting a little pineapple here. I'm getting a touch of pineapple, a touch of roast smoked ham. I get orange. Yeah. Orange. It just tastes like Christmas. It does. It tastes like, or it smells like a Christmas ham. A Christmas ham, some pineapple cherry, a little bit of a candied orange. Yeah. And it's more orangey. It's more orangey than those other things that I was talking about, but yes, cloven allspice also. It smells incredible for a black IPA. Yeah. A little danky as well. There's something musty that's there. Yeah. I would say it's a little bit chocolaty, but that could be my upper leg from happy ending. I'm not sure, actually. Those words in sequence. That was great. Yeah. That was beautiful. I don't even know if I want to drink it. I just want to smell it for a while. Not bad. Finish this really good. Ooh. Oh, man. That has taste. Mmm. Oh, that's a hell of a black IPA. Oh, man. Yeah. My first impression is gross. It's funny. What I'm getting is something that, so I assume the body was going to be similar to that imperial stop because this is 1% bigger in alcohol about the same color, but it doesn't have the same viscosity as that beer does. Right. This is thinner, easier to drink, whaleless multi. The booze is sitting on the sides of my tongue. That's the only place that I'm picking it up, though. It's not drinking like it's 10%. It doesn't go down like it's 10%. The way it sits on my mouth after the fact screams 10%. Right, right. But I'm getting a bunch of roasted oranges and cherries. This actually might be a selling point for other people, but what I was immediately reminded of is, you know, those chocolate oranges that you can break on a table? Yeah. It reminded me of that. And I do not like that. Everyone else seems to love them, but I don't like fruit and chocolate mixed very much. Sure. It was just one or the other. There is some of that there. It's not heavy on the chocolate. So blindly self-righteous is exactly that, but more heavy on the chocolate and more bitter. This is just a little bit of chocolate and a lot of orange and orange peel. I don't get it actually on the later sips, but right at the front, that's what I thought. And I was like, ooh. But that's kind of what I'm loving about this beer is it really actually has very little bitterness for black IPA. That's usually kind of one of the hallmarks of that can be really rough on the palate at the end. And I think part of the reason that it's not as bitter as it should be, because it tastes like there's a lot of bitterness in there, but there's also quite a bit of sweetness. And I can actually feel my lips getting sticky drinking this, but I don't really perceive it as a lot of sweetness. I agree with Carolyn completely. A lot of times my problems with cascading in dark hails or black IPAs or whatever the fuck you want to call them, it's one of those beers that I feel that brewers just throw hops at in an attempt to cover up imperfection. And while there's a decent bit of hops here, I don't think it's out of balance in any sort of way. No, actually this dank tank some strange is pretty balanced. I'm surprised at how harmonious this beer is. Have you guys had some strange before? I've never had it. I don't think I have. Not this beer. I mean, I haven't had any of these, I'm pretty sure. Maybe others in the dank tank series, but never this one. Yeah, I've had a couple of dank tank beers, and one of them is the beer that we're coming back to after the break. But this is actually a big surprise because yeah, like I said, not really a big fan of black IPAs, like, oh, hey, here's an IPA, but with a little bit more of dirty, you know, multi thing going on, which is something that I don't necessarily like in regular IPAs as it is. I like my IPAs to drink clean and crisp, but this is far enough removed from an IPA that I'm enjoying this. Like this doesn't feel like a black IPA to me. It just feels like an American strong ale almost. I don't know. Maybe part of it said it's a black double IP. I don't know how many black double IPAs I really had. That's a good point. Very, very happy with this beer. I'm just very glad that, like Carolina was saying, it's not really hoppy. Again, I think that because of that sweetness, like it is really sweet, but you don't really perceive a lot of it. So I think it's actually hoppier or more bitter than we're actually perceiving because of that sweetness and both of those things. Really, it's masking everything. Yeah. And both of those things are kind of hiding the alcohol a little bit too. They've done well. They did a good job balancing this, I think. And I'm only going by the fact that it's 10% ABV. And in order to mask that, you need to have some malt and some hops and quite a bit here because the mouth feel is so sticky. I think that it's got a lot of sweetness there and they had to double up on the hops to make sure to be able to rain that in just a bit. This really leaves a resin on my mouth. It does, man. It's coating the hell out of my mouth. That's kind of been a consistent thing in all their beers so far. They've really left a lot. It's a very good point. I didn't even notice that. You know what this reminds me of? What? Sierra Nevada black barley wine. I think this is a little bit more hoppy, but only slightly so. And I think the black barley wine was only a touch more sweet, but it's the same malt profile and the same hot profile. You know, you're right. It's a very similar flavor profile. Absolutely. The body's different, though. Yeah. Yeah, definitely. But the flavors are very similar, but I'd be really interested to see where this goes with maybe just a little bit of time. I mean, it's big enough to sit some down for a little while. You know, as soon as you set that, I made the connection. It makes sense to me. Yeah, you're absolutely right. This is really good. I know. I'm very, very pleased with this. The more I'm drinking this, I regret even comparing it to that chocolate orange thing at the beginning. It was just like the first taste I got, but it's not there anymore. I know. And it might have been residual from the happy ending, actually. As I keep drinking it, I'm getting more of a chocolatey thing, but it's also roast oranges. I don't know. That doesn't even make sense, but roasted oranges, brown caramelized oranges on a fire. There's a bit of a char note that's here. Right. But caramelized fruit. Right. There's something there that reminds me of caramelized fruit. I don't know why. I think it's so unexpected for what you would perceive it as. Maybe that's why it was weird to you at first. It's like when you pick up water, thinking it's spry-er-wise. Yeah, exactly. What the fuck? There's always going to be, I think, a weirdness and a quick transition between certain beers when we're recording on here. Yeah, this is a good show where we're drinking an imperial style by beer, too. I know. God damn it. I didn't even realize if that was going to happen until I laid out all this information on our cheat sheet. I think Julian and Mike did this on fucking purpose. I think they want to... Okay. I was going to say they want to fuck us, but I'm trying to do a thing where I say less sexy stuff. You were really traumatized by the last episode. That's the last time. That was so touchy in all the bad places. No kidding. I'm trying to bring our credibility back. What? I'm sorry. Our what? We don't have that. Yeah, we don't have credibility. We do have people who listen to us that might be a little bit prude because of this. Maybe they're prude. The great thing about doing a beer show is no children should be listening to it. That's a very good point. If you're a kid and you're listening to this, something really bad happened in your household. Or is happening bad in your household because your parents shouldn't be playing this in front of you. I don't know. Maybe. Good. You're an underage listening to like very smart beer podcasts. We know what we're talking about. We're knowledgeable on the subject. We also just like dick and fart jokes. The only two prudes that I've seen are those two assholes on Reddit. So like, let's talk about that. Okay. You know who you are. Okay. So I want to hear from our listeners. How do you feel? And I asked this question like in episode three or four. How do you guys feel about the blue humor? If you're for it, send me an email. Let me know. Hey, I like you guys being assholes. If you're against it, if you don't like that so much, send me an email. Let me know. And I'm going to kind of weigh them together and get the stick out of your ass. No, Mike, I'm trying to do something productive in your room. I'm going to create a bunch of fake email accounts. But if you have Caroline, if you have an opinion on the matter, please send it in. I would love to hear who actually has a problem with a little bit of blue humor in their podcast because is that the person we want to appeal to about like, have fun drinking beer? They're like, I'm the type of person who gets offended easily and like, fuck you, I don't want to drink a beer with you anyway. You know what? Shame? You guys just did a dead on impersonation of one person listening to the show that I've never heard from before. And he's super pissed right now. Yeah. I love that like uptight, stick in their ass people always sound like, oh my God. They don't have credibility because they make jokes. Caroline, up until just now, I thought you were attractive. And then I just say, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no. My work here is done. Yeah. It seems like achievement unlocked. We're taking a break. We need a break. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. I'm going to be a little bit more than you. 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There's a lot of citrus and all that other stuff, the stuff that you'd expect from most IPAs, but there's a pineapple quality that I'm really digging in this that is just very apparent. Thanks, guys, for giving us some sweet water IPA. Yeah, thank you guys so much. I know at least a couple of them listened and I appreciate the fog out of it. Oh, man. So what's up with the name? IPA? Yeah. Why isn't it called sticky icky IPA or? Sure. Dank nuggets, or? Do you have the 420 extra payload? It's because Dank nuggets I think is the name of one of their other beers, actually. Either that or Laganeas has it. Right. There's got to be a point where you run out of weed puns. I know. Like the sweet water's dirty Sanchez IPA. Maybe something like that. Yeah. I think they actually have a beer called dirty Sanchez. Are you having fun? No, I'm having kidding with you. Are there peppers in it? I feel like that's a good opportunity. If you make some type of weird... It's very chocolatey. ...allusion to a sex move. Sweet water. Your sweet water's made a beer named after. You're making it really difficult for us to straighten up our game for this episode and not make all of the dick jokes. You should have us do the clean episode when we do like a Sam Adams episode where it's like Sam Adams pumpkin ale. Yes. Sam Adams, October 5th. No, they would never have a Sam Adams dickbong or anything. No, no, no. It's gonna be the sweet water. The Sam Adams apple tower. Yeah. Or the Screamin' Eagle. Yeah. Screamin' Eagles of Mass. Okay. Let's just go to our next beer because I'm done with the sex moves. Until this next beer. [laughter] So the next beer is called Dank Tank the Gimp. [laughter] Part of their Dank Tank series again. It's an old ale and this one was a 2012 December release. This is 10.3% ABV and it's an occasional release again in bottles and on draft. And this is one of the couple in the show that I've had before. But the one that I had was fresh. It wasn't as old as this one is. I've never had any gimp before. I could have sworn you did. We had it at the tasting of the draft house. I don't remember the gimp. You'd remember the gimp. You could have sworn you're doing that now. Yeah. I could have zipped her mask face. Anybody seen this as the end yet? Spoiler alert. Did they have the gimp today? You just ruined the whole movie for me. [laughter] And Mike's pouring this beer right now and it's got a really nice looking head to it. Oh yeah. It's frothy. It's funny because it starts off looking like a nice light brown but by the end it's really dark. Okay so this beer is a cloudy sort of brownish translucent. Yeah. Brown. When you're holding it up to the light you can see the head. But you can tell that there's a little bit of a haziness. Yeah it's almost like it's clear on the outer periphery of the glass. But then it gets more and more dense as you go toward the middle. It's an ugly muddy brown. Kind of. It's nothing really pretty about it. Just like the Chattahoochee. Am I right? Yeah. Wow. This smells awesome. Wow. It smells like a really hoppy old ale with just the right amount of sherry notes. There isn't a lot of cardboard oxidation. It's more sherry. Lots of rich malt, some toffee. Oh man. Okay I'm on board for all of that. Cotton candy. Oh man. Yes. Marzipan. So much toffee. Maybe something plummy or baked pear like or something like that. Baked pears, baked pears and cotton candy. Bread pudding maybe or I mean there's something really nice and caramelly there. It's not just caramel. I know I'm having this like a what dessert does this smell like? Exactly. But you nail it with dessert. I mean it smells like some kind of fancy dessert too. Exactly. Take a drink and tell us what dessert is like. Bread pudding. I think you nailed it. Bread pudding. With the bread pudding. Oh my god. Yeah. It's so on point with bread pudding. Bread pudding with some rum in it or something. Yeah. Or sherry or brandy. I want very caramelly. Yeah. I want bread pudding with this in it. Oh my gosh. That's happening. And it tastes like it should be way sweeter than it is. Because this is drinking almost like a dry quad. Like the Abbot 12 maybe from St. Bernardis. Right. Where there's a lot of malt and you smell it and you're like holy shit this can be really sweet. But then fig and cherry. Yeah. And that's what I'm getting here. Yeah. I'm shocked by how dry it is. I really expected it to be that almost licoricey, finily sweet, old ale type taste that. Especially based on the nose. Yeah. And there is some sweetness here like it's not completely fucking dry but it's way less sweet than I thought it would be. Totally. There's a dryness but then there's an alcohol burn. There's something that keeps that level of sweetness down. It's not as sweet as I perceived it would be based on the nose. And you know I had this some time ago and the bottle that I had was fresh and fresh. It was a little bit messier, a little bit more aqueous and it hadn't developed as much as this bottle has. And I think that yeah if you want to have this beer put it down for a year because if this is what it turns into after a year. Awesome. I want to see what this turns into after two years. I think that this would do well with a little bit of age because I feel like now that I'm drinking on it a little bit more there's some fusile alcohols that are here sure that are peeking through. It's a little bit of alcohol. This is the one beer that I've had that tastes the 10.3% the happy ending and the some strange didn't taste like their alcohol percentage was. This does. I love the cotton candy reference that you made because I still get that a little bit in the taste and then I think I get like a caramel popcorn a little bit and it's like the whole thing is creepy clown theme park. I know why do you think they call it the gimp I just really want to draw a parallel here. Yeah it really is appropriate for the gimp I mean all of us who've had a gimp. The other thing that I'm really interested in in this beer. I just saw someone out but I didn't know he was just ignoring him. I just knew that that was a point where Susan when he entered that and I was like that's getting deleted. I'll keep it in but I'm ignoring it. I really like the spice in this like there's a bit of a spice note and I'm not sure exactly if it's it's like all spice not clove but it's something more bitter and I get it like I get it. Yeah I totally get it. This is not a bad old ale. This is a pretty damn good one. I've had some pretty terrible old ales from American Brewers and this is not one of them. Yeah I really want to see what this would be like with more age because there's still a lot of hops here. I'm getting a pretty decent amount of hot bitterness and and the flavor from the hops is a little bit more citric grapefruit-y and I really want to see what this would turn to if the malts bumped up just a little bit and that alcohol evened out and then the hops faded just a bit. I mean for being a six month old old ale it's not in a bad spot and I don't see it going in a bad direction for years to come. I think this is going to be drinking great well into year three. Potentially speaking yeah absolutely. I mean it's already in a better place than Bigfoot starts out at. True story. I kind of like this better than year old old stock too from North Coast. This is a better beer from the get go than old stock for sure but there's no beer that ages is gracefully and is amazingly old. I'd like to see what this would be like after a few more years because I do like where this is at better than I usually like old stock at the same level. Yeah speaking to how good this is how early I can't help but think back to St. Arnold dividers of 12. Oh yeah. Cloying this sweet and really hard on the palate in my opinion. Oh no agreed and it got really great with some time. Totally. At six months it wasn't like this. No not at all. I still have one and a half six packs and two bombers of that. So yeah I'm ready to go I'm keeping those down they're drinking better and better as time goes on. I'm glad to know that because I actually the way it was drinking at first I was like yeah I'll just age everything so I have two six packs like. Good. Now they're doing well. But a couple of weeks ago and it was drinking well. It's a neat dichotomy and approach. This is great right now and really most breweries should go after that. But when it comes to something like old stock I'm not a huge fan of that beer fresh. No. No no way. But it turns into something transcendent. Well that was the three years old. That was the first beer that we had that made Grant's brain melt. It did. I don't know if it ever had ever been hard. Because we brought out it was our North Coast show and we brought out a fresh old stock and we drank it and I was like eh I'll go downstairs and I'll get out a no seven. And I brought that up and we ordered it was so incredible. I think that was the first time that you actually saw what aging does to a beer. Exactly. And I have to say that I think that this maybe the novelty is wearing off a little bit with me for this beer because the more I drink this the more I'm thinking this beer is really boozy, more and more I'm the stinging sensation of booze on my palate. And the sweet, caramelly silkiness that I found so appealing at the beginning is kind of fading. You know I agree with you. But I think I'm thinking of this beer in terms of where I'll be in another year or two. And that it sounds like that I've had a few as you've been referencing but I don't think I have the experience to have a hopeful view of the beer. Sure. Okay. I guess. It's tasting the booze more. Yes. It's not just a mouth feel or a sensation but there's actual fusal alcohols that I'm starting to taste and that's taking away from it slightly. That said still a tasty beer. I'd love to see where this is in like another year and a half. I agree with that. I think this is going to turn out pretty well personally. If any of you listeners have had one of these beers two, three, four, five years down the line, send me an email, I'd be really interested in knowing where it ends up. Exactly. Should we move on to the next one just to keep it going because we've already recorded a lot of time. Yeah. So I edit the show down quite a bit. So to you guys it's not going to seem like a long time went by but that first half of the show we recorded almost an hour. Time flies when you're not making dick jokes. Otherwise it moves like you're walking through a field of dick molasses molasses. I'm going to say molasses. What's in this opportunity for you Ruby? Right. So Mike's pouring the final beer of the evening and this beer is called 16 so fine. It's their 16th anniversary beer. It's a red wheat wine ale from February 2013. So it's relatively fresh and it's made with 45% wheat in the malt build and I don't know what the rest of the malt build is because it didn't publish it so I don't know. And it's topped with Amarillo, Walamet, Nelson Savon, and US Goldings. That's very interesting. Yeah. Completely transparent. Just a slight chill haze. Oh yeah it is. It's a really rich mahogany or cherry wood. Yeah like cherry wood. There's some red in there. This is the pretty brown that the gamp was lacking. That smells great. What the fuck? Wine smells delicious to me and again cotton candy, yeah cotton candy, lots of wheat and flowers. I mean wild flowers. Really floral. Perfumey. I'm getting a little of that New Zealand hot from that Nelson Savon I think it's a. Yeah. I can smell the alcohol. I can too. It's pretty alcoholic in the nose but Mike, Jillian, I know you did this on purpose. I know. You guys just want to get us drunk. What are they doing to us? What's this next beer on the list? It's a roof-y lotta. That's my home brew. The next beer is called triple hurricane, no. No this is 16 so fine. Which makes me feel dirty every time I say it. Why do you say it like that then? You know I try to get into the spirit of sweet water. I can't help but think it smells like a titzy pop. Okay there's a little bit of something like that. So kind of titzy rolly but with some fruity, sugary thing. A fruity, sugary thing with a tiny dab of chocolate in there somewhere. Yeah. Something a little bit of the malt bill is kind of bringing out something. I think it's the cherry titzy pop. Yeah. And I think you nailed the chocolate note of this as titzy roll chocolate. That's so good. Absolutely. Because you could also just say a regular cherry titzy pop. Yeah and I think Mike nailed that too. It's cherry. That's okay. I'm gonna taste this. Mm-hmm. Oh. It's very all the way. Mm-hmm. Dude that tastes like a cherry titzy pop with a bunch of wheat and a bunch of liquor and booze. Yeah. Oh. You know I agree. How many licks does it take to get to the center? Just one. Just one. I've come to the center I think. Well it depends on who you're dating. Hey now on this episode Rubio. I'm sorry. I'm sorry. Breaking your own rule. Sometimes it's very difficult for me to rein it in. Wow. Wow. The booze really comes in pretty strong. One sip and I just felt drunk instead of it. Just one. Just one. Oh man. This is a good fucking wheat wine. I don't know how I'm going to rank this at all. I don't know how I'm going to finish this all. You're going to finish it with gusto. That's how you're going to do it. As I keep drinking it. The alcohol, it's kind of subsiding for me. I'm just getting acclimated to it really. Because I like really boozy things a lot. Pretty often. Go figure. Yay bourbon. I have a beer show. But the flavors are really nice. And I'm getting more and more of that cherry cotton candy, queedy, just deliciousness from this. And I'm enjoying the hell out of it actually. Regardless of how do you guys feel about it, I'm definitely going to finish my glass. I'm finishing all of these. Well, because you're an alcoholic. I trudged through that road trip. I'm going to trudged through the rest of these. I really don't know how to rank this. I keep staring at my page and I'm like, "What the fuck am I doing?" I'm going to never win. Drunk me and just kind of ran through it. That's basically how I do it. I got my ranking. Yeah. I got them too. And I'm ready to talk about it. Okay. Okay. Let's just do that. All right. Go first. I'm really happy that we decided to add it to the show, Sweetwater IPA. Nice. I think in terms of execution, this is the most well-crafted beer that we've had this evening. I prefer it maybe with just a month less time on it. After hour 23, all the hot starts up. No. You're insufferable. Go. But that IPA is one of my favorites, just regionally. I think it's a really, really great IPA. My number two was some strange. I really liked the finish on this beer. I really enjoyed the way that it traversed my mouth. Awesome stuff. Really nice take and it wasn't out of balance. They didn't throw a ton of hops at it, like a lot of other black IPAs tend to do. My number three was the happy ending. It was kind of a toss-up between that and the some strange. I thought that it was really, really tasty. It's really hoppy for an imperial stout, definitely more of the American side of things. But I really enjoyed the body on that one. It was really easy to drink, especially for somewhere south and where it's normally pretty hot. The medium body really made it easy to down. That was really nice. And my number four is this 16 so fine. I'm really enjoying this as I'm drinking it. I like the flavor profile that's here. Wheat wines are one of those things that not a lot of breweries do frequently. Right. Sometimes it can be a little out of whack and I'm really enjoying this. The alcohol is definitely making a pretty prominent note here, but one is that ever stopped me before, never. My number five is the GIMP. I'm still drinking on this one. It's really sweet. I think just in terms of execution, that's why it fell to number five. Still really tasty. I would still love to see where it goes in like a year and a half. My number six was the road trip. You heard me at the beginning. I wasn't a really huge fan of this. It's not a terrible beer by any stretch. It's just that for me, it was a little out of whack. I think it was overly bitter when it really could have toned back on that. It was the balance and the execution that did it on this one. That said, still a tasty beer and I'd still drink it again. It's just in the lineup of these six. That's just where it ended up. I'm going to go next just because we have completely different rankings. Right on. But I think my rankings are a bit higher or some of them are higher than you would put them because my number six, I still really, really dug. But I'm going to start with my number one and I agree with you on the IPA. That IPA was badass, man. All of those tropical fruit notes, that beer, if I could get it, I would drink all the time. It was easy to drink, wasn't that bitter, lots of tropical fruits, lots of aroma. It was one of the first beers I bought when I went to visit my sister who lives in Florida. I've never had that and I thought it was great. My second favorite beer was the happy ending. That's a really good Imperial stout. It's a good one. It really is. And I enjoyed the fact that it was so easy to drink. I did. I mean, it was missing a lot of body that I usually would miss an Imperial stout, but the flavor was big enough to where it made up for that lack of body. And as I kept drinking it, I appreciated that it was easy to drink. So my number three is 16 so fine. This 16 so fine was yummy. And it's still yummy because I haven't even gotten halfway through my pour. It's a zipper. It's very alcoholic. There are a lot of flavors going on. But damn, if this is not a good fucking beer, I really enjoy it. My number four beer is dank tank some strange. A black IPA that I really like. That's all I really have to say. Number five, dank tank the gimp, which I still have a little love in my glass. And as I drink it next to this 16 so fine that I have in my glass, I am marveling at how much less alcohol I'm getting out of this, the gimp, and it's just 0.7% less in alcohol than the 16 so fine wheat wine. And Mike is mixing them together because that's what liquors do. What are you? Rummies? Is that a good word or something? That's what rummies do. Same term. It's an old-timey boozer drink person. I'm drunk. Goddamn you, Mike and Jillian, I'm trying to run a show. This was purposeful, what they do us. But the gimp, I really want to see what it's going to be like in a year or two or three. So I'm only putting this low because I think that later on it's going to have better flavors. And if we ever have it on the show again with some years on it, I'll probably rank way higher in this lineup. For six, my final beer road trip still really liked it. I dug that hoppy bite. I dug that bitterness. And the fact that it was a Pilsner with just a touch of fruit, I liked it. The first taste was a shock, but it worked out. Sure. It was next. Caroline? Totally different rankings again, but I think it's the same reason that I really enjoyed all these beers. I don't have a lot of bad things to say about any of them, but dank tank some strange. Number one, for me, I think it was like the perfect embodiment of a black double IPA. So when you transition from an IPA to a double IPA, kind of what you're expecting is more of them all build like more booziness and that kind of mask can still be actually a lot more hoppy, but a lot less bitterness in a way. If like bitter IPAs are not your thing, double IPAs are actually a lot easier for you to drink. Sometimes. Yeah. And that kind of was what that ended up for me turning that into a black IPA, whether that was what was a lot so drunk. Sorry. So to me, I mean, taking, you know, a double IPA and making that a black IPA was so different from what I normally experience with black IPAs, it had a lot less bitterness on the end. I was really surprised by the flavor. It was delicious. Multi fruity. I really dug it. Number two, IPA for sure. And I thought it was super solid IPA, really clean finish. I've had this beer several times before, but I'm always impressed by it. It was really clean. You got a lot of tropical fruit notes and you really got those hops without any bitterness, like low alpha hops. I suppose. I don't know. Yeah. Number three, I go. I rank this a little high. Dank tank the gimp. I still have some. And as it's warming up, I'm loving it even more. I know. It's getting better. So Mike and I both mixed the rest of our gimp with the 16 so fine. Yeah. Have a little taste of that. Just because I don't want to, I don't want to do that. No, that's fine. Okay. That works out. It works out. Oh, shit. Okay. Keep going. So I'll end it up. So the gimp, I thought, was all deserted on the front end, but a really nice dry finish. That's what surprised me about that beer. Wasn't that typical old ale lingers in the whole tongue to throat ratio. I don't know. Yeah. Number four, I went with happy ending. I really enjoyed that. I thought if there's any way for an imperial stout to be, it was medium body, but almost lightened body. Yeah. It had achieved it. And I really enjoyed that. It was almost an easy drinking imperial stout if that's possible. Loved it. It was five. I went with 16, so fine. Not because it was a bad beer. Not because I had any problem with it at all, but just because there's so many fucking good beers, I didn't know where to put it. I could not get that tootsie pop thing out of my head. No, you nailed it with that. You absolutely nailed that. I can't untaste it. Yeah, exactly. And I think you nailed it when you said it was a zipper because I still have about half a glass left and it's super good, but I'm struggling with it a little. And last but not least, like you said, fucking road trip. I had no problems with it, no qualms at all, but somehow ended up at the bottom just because it was a little less exciting, I suppose. But I mean, it's called an American Golden, but that Pilsner mauled, I tasted all Pilsner in that beer. It just tasted like a hoppy Pilsner, like a little hoppier than a traditional German Pils say, but you know, like way hoppier than it is from my dad, or just at least way more bitter. Yeah. Yeah. Awesome. Thank you so much, Caroline. Grant, before I do my ranking, I would like to verify you want me to be straightforward and not correct. Why are you going to do whatever you want? Really just do what you want. Do you really want me to do it? That was like drunk because Gillian and Mike got me wasted. I know. I'm so glad of you. Other people are slurring as much as I am. I know. You want me to do what I want? I have slurry and easy right now. I want Grant to do what I want. I almost called you Mike. Go, Grant. I blew my load. I number one, the happy ending. Are you sure this beer wasn't made by Asians? Damn. Hold on. I've got to give a little bit of a disclaimer. Grant's wife is Chinese. He knocked one up. He can do it. He can say that. I'm allowed to. Okay. Go ahead to this. So it's not racist. No, it's not racist. It's racist because he's Chinese. Sorry. All right. Go, go, go. Number two goes to dank tank some strange because man when it got to the back of my throat, the chocolateiness. Mmm. You're a terrible human being because you lost that reflex, right? Yeah. I did. That's a tragedy. I didn't want to mention on this podcast, Mike. Dude, where's your wife? I need to squish some boobs right now to feel normal. He's saying that to Mike. Yeah, to Mike. Yeah, to Mike. Number three goes to the IPA. Let's see. What kind of makes sexual about IP? Nothing. Just go. I love the body of this beer on the mouth. I thought you were going to make an anagram. Yeah. What was IPA stand? Anything I'm going to say right now, just Adlud is going to be way too expensive. I'm not going to do it. Number four goes to the road trip. Honestly, I just thought that this, you know, had this nice lemony note. I liked the bitterness of it. I thought it was a good Pilsner-y type beer. Thank you for all that. You're a six base. Number five goes to 16 so fine, a beer that makes me so uncomfortable to say them. I'm pretty sure Chris Hanson's on down the door. I think that overall I found this beer just a little bit too sweet. Just overwhelming. I think that I just couldn't. I mean, obviously I didn't finish the beer. The cherry notes made you uncomfortable. Oh, God. The cherry notes on the 16th of the cherry notes. Oh, God. It's a popping cherry. Oh, no. I stop it. Stop it. This is a family show. No, it's not. It's not a family show. Keep going. Keep going. Keep going. Keep going. Six goes to the gym. It's the gym. Come on. It gets six. Honestly, I'll say this beer was just too boozy. I didn't care for it, but it's called the gym. Come on. You know, we were trying to do something special. I wanted this show to be classy and beautiful and zed's dead. Literary. And you chose sweet water. I didn't choose sweet water. Sweet water chose me because of Mike and Jillian Adams. Thank you. Thank you. Oh, fuck yeah. Thank you so much for these beers. I really dug all of these beers. They were great. They were better than I thought they would be because I was hinging my opinion on my past experience with the gimp, which was fresh and not that good, but this worked out for me. Guys, I have a secret. Can I show you how drunk I am? Yes. Look what I wrote when I wrote in the IPA. Okay, let me look at this. I noticed like three minutes later. I love you. She wrote 5-1-2 IPA, which is a local brewery that has nothing to do. Really? I literally took a few minutes to realize I thought, fuck fuck. It's okay. That's totally fine. I mean, Mike has almost taken me home after one of these recordings. To your bed? No, taking me to his home. Oh. Yeah. Because he feels safer there. Mike plays dank tank, the gimp, actually, in their relationship, just give it to me, or something. Thank you so much for listening. I'm really drunk. The last few shows I've gotten really drunk will have convenient. You're at least at your house, Jerk. Yeah. You know what? I have it in my house, but I have to clean up after all you drooling fucks. I'm going to have to eat like three cupcakes to sober up. Okay. Don't do that. I'm trying to watch my figure. I'm complaining, and I'm the fucking gimp. Get back in the box, Mike. I didn't think you wanted to say that on the microphone. But if you guys run into us at JBF, you guys probably have sex with Mike. As long as you berate him all day first. As long as you guys donate money to us. Yeah. Donate like $5. Be rating me and then giving me money. That's my thing. Yeah. It's like a really indirect prostitution. No, no. Part of the thing, the other part is me and your wife laughing at you while it's happening. Right. Yeah. That's a big deal. Anyway, thank you guys for listening. I really appreciate you guys listening and putting up with all this bullshit. Thank you guys. While every other episode, Rubio, thanks us. I don't presume that he's going to thank us this episode. And in fact, I would like to thank him for all the trouble he puts up with editing these episodes after we fuck with him completely. You know what? I fuck with you guys a lot in normal life. So you know, some of this is warranted. But thank you guys for being here. Grant, Rubio, I love you. And I'm sorry. I know. Yeah. You're so edgy. Mike. I love you. You don't even have to say you said it with your eyes. Yeah. Caroline. Plug your fucking website because that's awesome. My website is bitchbeard.org and it's an all-female run beer website based in Austin. Yeah. Lots of really good looking girls fucking writing about beer. And they have a book coming out soon. And not only, hold on. Not just writing about beer, but writing about beer with a great perspective. Great opinions. Great talent. A lot of knowledge. Yeah. Absolutely. I think our whole idea for the blog was to make kind of crap here accessible. So I think there's so much merit in doing a show like this where people who already are trying to get into beer are really no beer and they can really identify with those kind of things. Our perspective was like, let's make a blog for people who might not know anything about craft beer. People who give up craft advice in one day at a bar and think, fuck, I'm going to go to a party where they serve more beer like this or whatever and that's been fun. What? And how did you guys come up with a name bitch beer? I thought this was like a permeated through popular culture thing, this idea of bitch beer. But I've learned more and more that like it wasn't part of everyone's like college experience. It's just you. So like in my mind, bitch beer was like that thing in high school or college that people call like Smirnoff ice or malt liquor. Smirnoff ice is bitch beer, oh totally and it's not lemonade, like any shit. The panty droppers. Yeah, anything that was like, oh we probably get some bitch beer for the women who want to come to our party. Right. So it was kind of like an idea of taking that term back. If bitch beer is beer for girls, then we're girls who are like craft beer so I guess that's bitch beer. So that's kind of where we came for it. No, that's awesome. Taking it back. Fuck yeah. Doesn't sit well with everyone. And I met a bunch of you and you guys are all awesome. And there's like seven of them. I don't know if you've ever met a baller before, especially one with a gimp name. Yeah. Don't talk to him directly. You have to talk to me then I'll relate them as I stand and then I'm not allowed to make eye contact. Shut up. Yeah. Didn't you speak? Sorry. Okay, good. Good night guys. Thank you so much for listening. I love you. Bottoms up. Bottoms up everyone. I feel like somebody should say bottoms down for anesthesia. Bottoms down. Okay. Okay, should be pleased with that. Oh, there's very few things to do please. That she might be like, I guess it was okay. I should be like, he's so mad. It might be that. She left make a copyright claim. I can't believe he did that. We're going to drink some fastina pest angrily. Let's do that right now. Yes, fastina pest angrily. More information on the Beerists podcast, including show notes and pictures, visit the beerists.com. Email us your feedback, comments, questions, and suggestions at info@thebeerists.com. Like us on Facebook at facebook.com/thebeerists and follow us on Twitter at twitter.com/thebeerists. Intro music was provided by Ian Butcher in his band Defelated Valley. I'm John Rubio. Thanks again for listening. I'm so glad none of us have said the word cock in this show. Until now. God! [BLANK_AUDIO]
