[MUSIC] This is the fourth Beerist's podcast, Extra, recorded on June 4, 2013. This time we're tasting some beers at Mike's in-law sentiment along with a couple of more from Chase Smiley. >> Mike, check, dog, Mike, check. >> Okay, so we just got done doing our surly show. >> We're sufficiently sauced. >> Yeah, we're a little bit sauced, and we also had some beer before the thing and during the break and after the show. >> We had some amazing beers. >> I know, and I'm just going to introduce this first before we go any further. >> Yes. >> I'm John Rubio and with us, Grant Davis. >> Yeah, I'm so glad he didn't leave because otherwise it would be John Harvey again. >> I don't know how he's driving home. >> I know, I understand. >> We also got- >> Mike Lambert is for sticking around. >> Cuz I don't stop drinking. >> No, no, you don't. >> No, ever, it's terrifying. >> And in the fourth chair, he was actually sitting in the background hanging out with us while we recorded the surly show, but now he's on the microphone. >> Hello, hello, peanut gallery checking in. >> Is it your name? >> It is. >> Gallery slash peanut. >> Okay, Drew Eddy. >> Drew Eddy, guys, nice to meet you. >> Drew, how are you doing? >> Very well, thanks. >> Good, good, I'm glad you stuck around because otherwise we wouldn't have heard like word one coming from you. >> And we also wouldn't have gotten that amazing Armond for winter. >> My God, so good. >> So good, thank you, Drew. >> Drew Fontaine and Armond for winter edition, and they did four of those. That's why it's called Armond for, and they did one for each season. And we had the winter one after the show. >> Well, the cheese knocked it up to another level, I gotta say. >> Yeah, opened up but- >> What the fuck? >> A wedge humble fuck, and it was just such a perfect pairing with that sour, farmy deliciousness. >> I'm pretty sure that Rubio single-handedly finances the entire humble fog, probably, because I buy that shit constantly. >> Yeah, I kind of supplement that too. >> Yeah. >> Mostly because I'd eat all of Rubio's humble at fog. >> Yeah, I understand it, I totally get it. >> Why? >> You get the munchies all the time. >> You basically Garfield that stuff, but you just throw it out there. You absorb it into your belly, I don't even see you chew. >> I get dogs off of, you know, countertops. >> [LAUGH] >> So, okay, so we're doing a little extra episode right after that's early episode, so yeah, like Mike said, we're a little bit buzzed. >> Indeed, so basically, my mother-in-law and my father-in-law sent me beers for my birthday, and they were from smaller Florida breweries other than maybe the Cigar City. They were about to have, but they sent me a mix mixer, and I thought it'd be a good idea to have it on the show. >> Yeah, we didn't really research any of these beers before we- >> None of them, no. >> So this is in our Florida episode? >> No, no, this isn't a Florida episode, this is just, hey, we're a little drunk. >> Okay, Mike brought six other beers, let's taste them and record them. >> Let's plow through a mixer. >> Yeah, so this is a much more relaxed extra. We're probably gonna get a little shitty and a little stupid. >> You said this from your mother-in-law? >> Indeed, this is from mom two and dad two, I love you both. >> We all love you, thank you. >> Yes, thank you so much, mom and dad two. >> Indeed, so the first beer that we're gonna have is from Cigar City. We've had a couple of them on the show. >> Yeah, one of my favorite breweries. >> Indeed, that's a fun episode. >> Yeah, and this is the hotter than Hellous Logger, awesome canned beer. >> So I'm just gonna spill everywhere. >> Yeah, we'll start there. >> Yeah, I really like Hellous Loggers. >> This is an extra episode, so it's gonna get sloppy. >> Yeah, it's totally us. >> We have no plan, like this is just completely unplanned, we're just doing this for the fuck of it. >> I'm already halfway passed out, so. >> And going forward, you can probably feel free to pour me less, cool. >> So this Hellous is really nice straw color. >> Slightly hazy. >> Mine's bottom of the can. >> Yeah. >> It's pretty hazy. >> A little bit of haze. >> It's almost got it in a natural kind of yellowness to it. >> Yeah, it does, it's very iridescent almost. >> I'm gonna say I'm gonna throw out urine. >> Yeah, it's almost leaning on a slightly green tinted yellow. >> It's weird. >> Did you guys smell that? This actually smells delicious. >> Yeah, it smells great. >> There's a very weird thing I think I seem to run into where I'll smell a beer. And I want to say use the term "digital." >> Okay. >> And what I ended up having to do is take a sip of the beer, let it wash over, and then it doesn't come across that way. I think it's a weird transition between certain beer styles I have when I all of a sudden I come to something a little bit lighter-bodied like this. I might want to be inclined to say "digital." >> No, no, it isn't there as much. >> There's something slightly marinated artichokey about it. >> To me, it smells like grass and crackers. >> It does, it does. I mean, that's the main thing that I'm getting from that. >> You get a slight bit of like white grape. >> The juice or the rind, I don't know. >> Yeah, so again, creepy, maybe a little acidic. >> I guess when I'm saying vegetable, I'm thinking like aged, wilty lettuce or arugula or something, it's kind of a little bit festered. And that seems like an off thing to describe. >> Walking down the grocery aisle, you kind of get that hint of it. >> Yeah. >> Like, oh, something's here is kind of cool. >> This is fantastic. >> Yeah, I took a sip of it too. >> I am digging the shit out of this. This is really easy to drink. >> Oh, that's good. >> Yeah. >> Relatively big flavor for the style. It's hitting on all cylinders for me. >> Ooh, yeah. >> Very crackery and grassy. And there's a little bit of fruit there too. I'm not sure what fruit exactly I'm tasting. But it might be something like star fruit or-- >> Oh, what? >> Well, maybe a little bit of that. >> I think I actually star fruit when you said it. >> It's got this citrusy snap to it in little pepperiness. >> Yeah, yeah, totally. >> This is delicious. That really is. I could drink a lot of this. It goes down really easy. And it's very light-bodied and refreshing. But they don't really forsake any flavor for the body. >> You know, it's nice because for me with Cigar City, one of the things I think that they do really well is really big beers. And I think that they do really big flavors really, really well. >> Oh, yeah. >> While this is a bit of a big flavor for a hell of slaughter, it's still not hugely overwhelming. It shows a lot of restraint. It does show a lot of restraint, at least for them, for sure. This is a really interesting flavor quality. Sorry to cut you off. But that's kind of reminding me of that astringent part of the inside of a nut. >> Like the skin. >> Yeah, yeah, yeah. >> A walnut. >> Yeah, like that walnut astringent weird part on the inside. There's like a touch of that somewhere in there. >> Okay. I'm really digging the mouthfeel. It's just got a really good, dry, crisp finish to it. Nicely carbon. I mean, there's very little head, but the carbonation level is definitely there when you take a sip. >> Yeah, it's a really nice beer. >> This is on point. Thanks, Mom, too. Dad, too. >> Yeah, no shit. Great summertime beer this one. >> Mm-hmm. And it's a beer with a pun in the title. >> Yeah, go figure. This is given to me about a month ago now, maybe a little bit more than that. Wow, actually the date that's on a sticker on this can is January 30th. >> Really? >> Really this year. Wow, that took up awesome. This is fantastic. If that's truly the case. >> Yeah. I don't know if that really surprises me given the style. I mean, there's not a lot of hops to fade. It's a pretty simple malt bill, I imagine. The yeast is probably not doing a whole lot if it's in a can, right? >> There's certain beers that have come across where you could really tell once it starts to get into like the three month, the four month, the fifth month. And this is getting into that fourth month territory. And I had no idea when I first opened this up and smelled it, especially. >> Yeah. >> Man, that really makes me wonder what it was like in February. >> Yeah, it's working out really well. Should we move on to our next one? We're going to do this quick. >> Yeah. >> Let's do it. Let's do the Florida Lager. This is from the Florida Beer Company. >> Cool. Say as we mentioned before, all of these beers are from Florida. >> I'm really excited when we actually have our official Florida episode because every weird-ass sexual or creepy thing that happens in the US, that all happens in Florida. And it's got to trickle down to their beer industry as well. >> Wow. >> They have their own mugshot, small pamphlet newspaper thing. >> Yeah. >> It's just weird Florida people getting arrested. >> Oh, they're just fucked up. They're like the Japan of the US. I want a bath salt porter. >> [LAUGH] >> There's got to be a beer that's like chimpanzee ripper face off beer or something. >> [LAUGH] So this is a longer. >> The face of broken stripper. >> It's a very pretty lager. I mean, rich, golden, very saturated golden color. >> Wish be head. >> Again, very clear. >> Yeah, very slight wispy head. >> Very multi on the nose. >> Yeah, smells grainy. >> Almost graham crackery a little bit. It's like sweetness. >> Yeah, just a little bit. >> Yeah, quite sweet. >> And there's a slight grassiness on the nose also. >> No, that's really in the flavor. >> It's really unassuming. It's really easy to drink. It's not terrible, but yeah, the nose is a little bit more complex than the flavor in my mind. >> It's just a step up from metallic water. >> [LAUGH] >> Yeah, it's kind of boring. >> A little bit of stale bread, yeah. >> Am I going to shotgun this or am I just going to port the poor bucket? >> I got to give props to the label because if anything represents Florida, it's this crazy, it's like the state of Florida. >> It's an Ed Hardy beer label. >> Yeah, exactly. It's got some tattoo. >> Ed Hardy, Sailor Jerry. >> [LAUGH] >> It's got classy Florida. >> The blue, the yellow gradient. >> Oh, man. >> Text. >> Yeah, this is a man. >> Okay, so it says on the label and it's brewed with roh hypnol. >> No, it's not. >> [LAUGH] >> Margarita Mollies. >> No, actually, I think this is one of those beers that you would give to somebody who is really not into beer and they can still relate to it, but it still might be just a little bit too much for them. But it's not really all that much. Are they already drunk because they live on the beach in Florida? >> Yes. >> Hand them this beer. >> [LAUGH] >> They won't know. >> I don't know if you might be nice in this beer so you can forget it. >> Yeah, this is going right in the dump bucket for me too. It's just weird. There's a maltiness there and maybe something slightly corny. I don't know. The hops are a little too bitter for what it's doing, which is not much. Gross. >> Oh man, metallic too. If you like that beer. >> [LAUGH] >> What do we got in store? >> [LAUGH] >> Get ready for this e-bore gold, this amber lager. >> What's it called? >> E-bore gold. >> Skilled with a Y in the front. >> Yeah, e-bore city is a place in Florida where a lot of the cigars come from. >> And this is also from the Florida beer company. >> Well, I don't have high expectations. >> [LAUGH] >> Based on that first one, the way they fucked that lager up so bad. >> And it's completely different label style too. >> Yeah, this looks like a third grader made it with. >> [LAUGH] This looks like the, when you go to, what is it, like a Sam's Club, and they have their own beer company that's like. >> Well, you know what it reminds me of? >> Contract Brewing Forum. >> It reminds me a little bit of the regular non-special Goose Island beer labels. >> Sure. >> Yeah, yeah, yeah. >> That sort of thing like, yeah, like you're five years old and you locked yourself up in your room with Photoshop because you're trying to escape your abuse of father. >> I just decided to be a graphic designer. >> [LAUGH] >> So this beer looks a lot like the last one. >> Yeah. >> [LAUGH] >> Same gold in color. >> Same gold in color. >> Same color. >> Sweet nose. >> Better head retention. >> Yeah. >> A little bit of clink to the side. >> It really doesn't smell that much better. >> It smells like my grandpa's breath. >> It's got a more perfumey kind of note to it, though. It's, I don't know if I would call that hops, but. >> No, just wait until you get that fish flavor. >> [LAUGH] >> It kind of smells like a- >> I wish it was joking. >> A 42 year old cougar just kind of walked into the bar and you get a big waft of her floral perfumes. >> Yeah, it does taste like your snatch. >> It's like snail. It's like snail. It's like stale bread and kind of shitty hops. >> I don't know. >> Yeah, wait till you taste it. >> Yeah, this is the retirement home Thursday night fish fry right here. >> [LAUGH] >> How is that fishy? That is fishy. >> Yeah, seriously, exactly what I said. Totally fishy. >> All right. >> Yeah. >> It's rain pouring that bitch. >> [LAUGH] >> So it's kind of like the last one, but instead of metal, it's fish. >> It's fish, yeah. >> It's brine, like overly brine and shrimpy. >> Oh man, I got to get credit for these on untapped. >> [LAUGH] >> You know, I'm never having them again. >> I'm kind of liking this one, actually. >> Okay. >> Sorry, we ducked it up. >> You're fogging with me, wait, wait, wait. I think Grant wants to get the kill yourself badge on untapped. >> [LAUGH] >> But you're liking this. >> Let me clarify, I'm not intensely hating this one. I don't get a lot of the fish, but it's clean. It's- >> The fish is not with the end. >> But I feel like if I had this with, I don't know, some food or something, it'd probably be all right. I like it better than the last one. It's not a good beer, but I do like it better than the last one. >> I can say, okay, I do too. I actually agree with you on that. I do like this better than the last one. I like the noble hop quality of this. The dryness is really nice. But it's got a weird fucking finish, man. And it's like brain shrimple. >> That finish fucks me up, dude. I can't handle the fishiness of this. Like, I'm getting a fish note to this. >> That's Gator, boy. >> Yeah, it is Gator. All right, next we're doing the Evander, which I understand Cigar City did a version of this, as well as the Florida beer company. And this beer is brewed with Evander, Holyfield. >> It's sweat. >> It's all that you want, just less ear. >> Dude, how fucking sad is it when a rapist bites your ear off? Like, that's just the worst that you can have. I went boxing and this rapist bit my ear off. >> You still got paid millions of dollars, though. >> Well, true. >> Yeah, I would do it for fucking half a million. I'm like, hey, rapist, come bite my ear off for $500,000. I got to do math right now. What's funny to me about that fucking rapist, Mike Tyson, is that everybody loves him in the hangover in his one man show. And they keep forgetting that he's a fucking rapist. >> And a cannibal. >> Yeah. >> He's a convicted fucking rapist. >> Here's the thing, if you are good with pigeons, no one will remember. >> [LAUGH] >> You know, that guy, he raped some girl, but man, have you seen him around pigeon? >> He raises a mean fucking pigeon. >> Yeah, what's hilarious is that in the hangover too, they tried to have Mel Gibson and Zach Allenakis was like, no, fuck that guy. But hey, having a rapist on there on set and said, hey, okay. >> Yeah, no, I can't really tell you which I think is worse. They're both fucking horrible, despicable things. And both of those people should not be getting work, really. >> [LAUGH] >> And speaking of that, we have to share-- >> [CROSSTALK] >> And the bander, we're drinking a bander by the same company, the Florida Brewing Company. >> Indeed, okay. This is kind of a light, slightly hazy straw color. >> Is that light struck? What's that smell? >> Cereal and grain. >> Yeah, it smells like a bunch of white grain. >> It smells like Cheerios. >> Yeah, and it's a little sweet too. >> It's not bad on the nose, but I wish there was more hops. >> Does the label have the Ayatollah on it? >> I know. >> Who is this guy? >> The future me. >> Yeah, it looks like Kyle Canane for it on the label. >> [LAUGH] >> So this is supposed to be the same company as this other one. >> Yes, yeah. >> Wow, they're all over the place on their labels. >> Oh, yeah, it just really are. >> I mean, look at-- >> That's not supposed to be. >> Those are all from the same company. Is their marketing team on acid? >> They're all separate people. >> They are new. Interned, they're label. >> They're 30 people strong. >> Okay. >> That straight up tastes like breakfast cereal, like honey snacks or something. >> Yeah, I'm pretty sure that on our-- >> My linker episode, I'd like to make these more than this one. >> I would agree with you completely. This tastes like-- >> Yeah, I think Drew nailed it. He's a corn pops. >> Corn pops, totally. I've had a number of home brews way better than this. >> And there's also like-- >> Way better than this. >> Candy corn quality. It's very corny. >> It's definitely-- >> Oh my god, I'm earthquake. >> [LAUGH] >> Earthquake, flashbacks. >> It doesn't taste like earthquake because earthquake was a whole other level. >> So yeah, corn pops, sugar, snaps. >> Would anyone else like that? >> No, no, no, don't buck out. >> Don't buck it. >> It's definitely full of diacetyl. And it surprises me how many brewers in Florida get away. Or not get away with it, but avoid diacetyl. And maybe it's just because I'm biased from having really good cigar city beers. >> Right. >> But it's such a warm place to make beers. And diacetyl comes from, you know, off from vacation tips. So I think this one is probably a victim of that. >> I gotta say though, that hotter than hella's longer? >> So good. >> That was fantastic. >> So I'm worried. >> We're over three on the Florida something company or whatever it is. >> Yeah, yeah. >> Yeah, it's over three on the Florida beer company. >> It seems like your parents bought you spite. >> Yeah, yeah, yeah. >> So I'm about to hit you with some real spite. >> So cigar city collaborated with this company? >> No, no, no, no, they each brewed their own version. One of them is probably great. >> And this one, you just did it. >> Yeah, it was a mouth rate. >> Yeah, they invite the brewers to come over and brew. >> Yeah. >> And the disrespect brewers. >> Oh my god, maybe I should hold this one to the end. >> Why? >> So I was just about to crack open this Florida beer company IPA. It's 10% alcohol. >> What? >> That's an IPA, right? Is that how it works? >> Yeah, sure. >> Yeah, let's move that to the end. >> So I've got that, or I've got this holy mackerel, imperial black ale that's 8%. >> Oh, that's such a tough call. >> We're both, we're gonna do them both. >> Let's do the holy mackerel. >> All right, so this holy mackerel is the mac in black. >> Oh yeah, and there is a really shitty mackerel with a top hat on it. >> So this is the Florida company again? >> No, no, no, no, this is holy mackerel. >> What it is here, it's Mr. Peanut cross bread with a barracuda. >> With a barracuda, it totally is. It doesn't have the monocle. >> Or the salty personality. >> Hold on, this makes me think of something right now. You know, super listener Harris and Edelman, who sends his emails all the time. >> Yes, oh yes, he lives in Florida. >> Oh, that kind of explains all the emails. >> These things really damaged by all these local beers that he has to deal with. >> Harrison's in Florida, I thought he was in New York. >> No, Harrison's in Florida. >> That's a young Canadian or whatever. >> Oh shit. >> Those are two different people. >> Oh shit. >> Baby Canada. >> Been drinking. >> So this mac in black is an imperial black ale, and it says malt beverage fermented with pomegranate juice. >> Weird. >> That sounds weird. >> It's gonna be terrible. >> Hey, you can't tell that. >> Let's not jump to conclusions. >> I can judge a book by its cover, and this one is all kinds of shit. >> Oh, you'll get what I give you, Grant. >> Oh wait, that more or less. >> That looks good. This has got some serious head to it. >> It really does. >> It looks great. >> Like it's infected or something. >> I don't know. >> I don't know, we'll see. >> So this is a dark coffee-like beer. >> Dark cola. >> Dark cola. >> There's no highlights to this. >> It smells interesting. >> Big bubbly head, there's not a lot of cohesion to the bubbles here. >> Chocolatey? Do I get young Brett? >> I don't know, it's like there's something dry. >> Dry dates and figs and stuff. >> It smells like clay, but- >> Yeah, I like that. >> No, no, no, no. >> You're absolutely right. It's something almost limestone-like. >> Yeah, like a red earth or something but- >> A new plastic. >> Yeah, raisinie too, which is really nice, or prune juicy. Black patent molds. >> Yeah, there's definitely something artificial in the nose, though. It doesn't quite seem like it should be there. >> Maybe that's just the pomegranate. >> Does anybody else get in shock? >> Yeah, this isn't terrible. >> Oh, this isn't bad. >> This isn't bad. >> It's got a lot of carbonation. The carbonation fills your mouth up when you take a sip. But I'm getting a lot of black patent malt. >> That's really black strap molasses. >> Yeah, it's not bad. >> You get the black patent malt, the black strap molasses, but then- >> The finish is awesome. >> Yeah, the finish is all pomegranate. >> Yeah, it's pomegranate and coffee, which is weird. It's one of those beards you just need to sit there and swirl to get that- >> Yeah, where's your carbonation now? >> It's a shame, because I think it would be great if it didn't have that, just effervescence when it hits your tongue. >> If it was more latte foam-like, this would be so spot-on. But it's really rocky head. I mean, that's a really seriously rocky head. There's something wrong with it almost. >> It's got a senior swirl. >> Okay, so I'm taking a sip of this. I've worked out some of the carbonation, swirled the hell out of it. And there's a lot of dark fruits. Plums, figs, prunes, all of that stuff. Some rich black malts. Something like blackstrap molasses, but not quite as sugary. A little bit of anise or something. >> I would go so far as to say it's almost like a mini Russian imperial stout. >> Mm-hm, yeah, without the same body. >> Mm-hm. >> This place is really weird on the tongue. >> It is, it's weird. >> After I've taken a sip and just my palate's just been sitting like that, it still feels like pop rucks all over my tongue. >> Yeah, you're right. >> You're absolutely right. There's a lot of that prickly carbonation on the tongue. >> Yeah. >> So the mouth feel aside, I feel like the flavor's about where I want it. >> The flavors are pretty awesome. >> I have no problem with it in the flavor department. I feel like exactly what Grant said. It plays very strangely across the palate, just in terms of mouth feel. >> Holy mackerel from who? >> Holy mackerel brewery. >> And this is the- >> Backback black. >> Okay, imperial black ale. >> That pomegranate is a really interesting note that's kind of neat that they decided to throw that in there. Just, I feel like that's really helping to round it out. >> Yeah, it's really weird because I only get the pomegranate toward the end at the same time as coffee and chocolate. >> Yeah, so they don't have a brood on date, but they do have a low note that says this ale is suitable for aging one to two years, which is kind of nice on there. >> I can see that. I feel like my bottle would explode if I let this age for a couple more years. >> Right, it's just how carbonated it is now. >> Yeah, it is free the coffee. >> It's almost like you spritzed up your coffee with a little bit of mineral water, and then sweetened it with grenadine. >> Right, wow. >> Wow, shit, grenadine, dude. I can smell that pomegranate so much more now. Maybe it's warming up, or maybe I swirled it around a lot and took a big whiff, but- >> Yeah, and it's not really like fresh pomegranate, it's more like one of those palm juice things. >> Yeah, exactly. >> It's really got me intrigued. I mean, you really don't see a lot of beers. In fact, this may be the first one I've had with pomegranate, but- >> They need to fire whoever's doing the label artwork for this shit, because this is terrible. >> Yeah, whoever- >> When you say all of Florida needs a complete remake on their marketing teams. >> Cigarsity's all right. >> Cigarsity's great, dude. >> I like their labels. >> I'll let them live. >> Yeah. >> Austin has a lot in common with Florida because it's just all limestone. It's just ours is a little higher up. >> Yeah, but we also have better brewers than they do. >> We do. >> And people. >> All right, you live in Florida for a while. >> I did, not just walking sacks of leather in Pensacola, Florida. And it was the worst year and a half of my entire fucking life. >> I'm so glad you brought the quality up in Pensacola. >> Yep, by leaving. >> Right on, that was a pretty good beer. >> Yeah, that was really, really quite nice. I actually enjoyed that quite a bit. >> Yeah, all this being said, at this point in the night, I'm not sure I can finish it. >> Well, I just thrown it back, man. >> Yeah, I totally finished it. All right, last one. >> Let's do it, a 10% IPA. >> This is Florida beer company's Swamp Ape. >> Swamp Ape, that is perfect for Florida. >> Can I get a Florida beer named Bisa the Southern Wild, please? >> Yes, dude, that was a great movie. >> It's an awesome movie, holy shit. >> God, that fucking girl was amazing. >> I don't shed mantiers often, but there were a couple. >> I do, I cried at everything. I cried at beaches. >> I cried at the sixth man, the basketball movie. >> You cried at angels in the outfield? >> Airbud. >> Basically, it might as well because I cried at that. >> Airbud. >> I cried at-- >> That dog lost his fucking leg. I cried at Beethoven, too. >> I think Snoop Dogg should remake Airbud and just-- >> [LAUGH] >> He already did, though. When there a movie that he made, which just him getting smoked out on a plane? >> Yeah, soul plane. >> Soul plane. >> Soul plane. >> Yeah, I cried at Soul plane. >> All right. >> I did, too. I lost some money. >> That's a very clear, transparent, completely fucking transparent copper. >> Yeah, orangey. >> Copper, almost amber, something like that. >> Holy shit, it smells like diabetes. >> Yeah, it's sweet. >> Weird hops on that. >> Yeah, it is-- >> Pineapple-y. >> Really musty at the same time, but also sweet and watery in a weird way. >> Mm-hmm. >> And then the booze kind of comes in and just kills whatever you were smelling. >> Yeah, it does. >> Oh, it smells like 10 percent. >> But it's not fusill-y, which is surprising to me. >> It just smells huge. There's a real big malt backbone. Real sweet. >> Y'all are doing some impressive things there, photo bear. >> What the fuck is happening in this beer? >> I just took a sip. >> Yeah, I'm sure. >> What? Where's the hops? >> It's there, but it's weird. It almost tastes like if you made a beer in an easy bake oven. >> [LAUGH] >> And then coated it with apple sauce. >> Yes, dude. Okay, so it is pretty hoppy. There's not a lot of bitterness, but there's a huge booze. Holy shit, you taste all 10 percent of that in the tail end. Holy fuck. >> I drank whiskey that doesn't have that much alcohol in it. >> The hops are really weirdly vegetal. Not in like a DMS sort of way, but in a, I can't really nail down what hop that is. I'm not really sure. >> Swampy pop, I think. [LAUGH] >> It is a bit musky swampy. Oh yeah, this is very musty to me. Very earthy, muddled, muddled for sure. >> It's not as sweet as I thought it would be. Like in the nose, I was picturing a much sweeter IPA, but this is not that sweet. >> For me, what it is, is that it's the booze is cutting all of the sweetness. >> Yeah, there is a huge sweetness here, but it's being overridden by all 10 percent alcohol that this beer is. And I taste all 10 percent of this. >> Yeah, I don't even know why they would brew this. >> It's not fusil, but I taste the flavor of alcohol. >> Yes, the saddest thing is, I think this is one of their more complex beers, and it's not saying. >> Well, it is definitely many steps above the other ones that we had, but it's still not a good beer. >> I don't know if it's steps above it. It's like laterals. >> Okay, okay, maybe, maybe. >> It's a different category of gross. >> Maybe I overstated what a thing is. >> Oh, I'm not drinking the rest of it. >> But yeah, I can't do it. I can't put any more of that in my body. >> So, I didn't keep track of anything to do a ranking. >> No, no, we're not ranking these. >> However, I guess- >> Scar City wins. >> Yeah, so got to see a mad girl. >> That whole thing gets down. >> Hotter than Hellous was hands down, the best one that we've had. >> Absolutely. That was a good- >> Without a doubt. >> Second place. >> The sleeper was a holy mackerel. >> Dude, that was a great one. I really enjoyed that. >> It wasn't terrible. I mean, it was really surprising, especially considering the terrible fucking label that this thing has. What the fuck is their problem? >> But I do have to say I genuinely really like that beer. >> The beer was not bad at all. >> I was- >> I was totally drinking again. Once I worked the carbonation out, once that carbonation was worked out, and it didn't turn into all spaces expanding foam when I sipped it, I could taste it. It was a really good beer. I really enjoyed what they were doing with that. >> I enjoyed the flavor profile. >> But really, cigar city that Hellous was rungs above that. >> Head and shoulders above any beer that we've had within the rest of the lineup. Hit on all of the flavor points, the balance, overall drinkability. >> Do you guys want to do another beer or two? >> Yes. >> Okay, hang on, I'm going to stop this for a second, because I have other beers that Chase Smiley sent us with that surly show. He sent us a bunch of other beers from Minnesota. So do you guys want to do a couple more? >> Yeah, let's do it. >> Okay, fuck Florida. We'll do a couple of Minnesota beers. See how that works out. >> Let's do it. >> Okay. [MUSIC] So I went downstairs and I got two more cans out of the fridge. And these are both cans that Chase Smiley sent us along with the surly. And one of them, the first one that we're doing is indeed brewing's day tripper. And it's a pale ale. And indeed brewing company is out of Minneapolis, Minnesota. And I've never had this one before. >> I haven't, it's amazing. I'm not to prejudice anyone, but- >> And both of these are in cans. >> Oh my god, the day trippers out of a 12 ounce can, Mike just cracked it open. >> I'm going to stab everybody with this bottle of beer. >> That's fine, Brian. >> As long as you pour mine first- >> We need some retribution. >> Then you should just get to stabbing. >> I want to drink this beer. Really bad. Pour me some of this beer. >> I have another indeed beer downstairs also that he sent this. But we'll save that for another show. >> I feel like indeed should be an Austin brewery. I feel like they're just misplaced because not only do they have the indeed, but they've got the amazing label with the guy at the mustache and like a lot of cool- >> The label art is really fucking cool. >> And this beer is good. >> Oh, you missed out like a bitch, Graham. This is a hazy golden colored, nice amount of head, like a finger's worth of dense fucking head. And it's sticking around. >> So much honey in the nose. >> This smells so good. >> Yeah, I know. >> I told Mike to pour me at last because I have to drive home soon. >> And because he's not part of it. This is like honey and tangerine and flowers. >> So much for, but yeah, totally tangerine. >> This smells like manna, a little bit of fresh orange juice. >> Yeah. >> Root of the god, manna. >> This is what I envisioned when I was reading the bible as a kid. And manna was coming down from the heavens. >> It's right here. >> It's right here. It's just in my glass. >> Lime pith. >> Yeah, something like that. >> Lime pith. >> Wow. >> Man, we need to have a tasting of all the piths. >> Yeah. >> This smells delicious. Just when you're interested in sweet. >> There's the tangerine note, but there's definitely a note of that lime in the nose. Just when you're cracking on open. >> Okay, I just tasted this and it is not sweet at all in the mouth. Like it's drying. >> Wow. >> It's so good. These dry citrus peels. Who is this and where have they fucking been all my life? >> This one when I had it, I had it not too long ago, and it literally knocked my socks off. I was very upset that we don't get this one here. >> I've never had this. This is delicious. >> This is so good. >> Where is it out of again? >> Minneapolis. >> Those sons of bitches. >> Those guys make beer up there? >> Yes, really good one. >> This is what I've heard. >> But they're canned beers. Those bastards. So I'm getting a bunch of orange and tangerine peel and pith. And it's a very lightly hopped beer. Like there's not a lot of bitterness. It's very full in the mouth. The carbonation's fucking awesome. And there's like a floral grassy quality. To me, I get a pretty decent dose of bitterness. >> I do too. >> But there's so much hot flavor that leads into it. And it's kind of an afterthought with the bitterness. But lingers in the tail end. But man, that ride to get there is so smooth. >> Yeah, I got that on the second sip. And I think my brain is still tuned to IPAs. Yeah, it's a pretty bitter, hoppy pale. >> There are a lot of IBUs, but you're right. The malt just kind of comes in. And at the very end, it saves it from being overbearing. >> And it's just a little bit. And it's kind of like slightly browned honey, if that makes me sense. >> This is another one of those. It's really dry, really bitter beers. But with a beautiful floral nose, just how they play together is magic. >> This is a spectacular beer. >> It's not enough sweetness to make it an IPA. >> Right. >> It's just one of those really nicely bitter, clean pale ales. >> Yeah. >> Really, really well done. Been noticing a trend of that as of late. >> It's like a gratish pork water all over the table. You gave me 14 beers. What am I supposed to do? >> It's all right. I put my glass out for him to rinse my second glass. And he just got part of it in the glass. Everything else all over the fucking table. I was like, yeah, bro, here you go. Poor forever. >> It's hard not to get wet in John Rubio's presence. >> Yeah, that's a true story. >> It's in that trend of pale ales. And I think we had it with the Ailesmith X. >> Yeah, that X was amazing. >> It's the same sort of deal where it's not a huge malt build in terms of sweetness, in terms of caramel. It's more biscuit, cracker, but with this great floral hot note that really goes into the tail end of it. >> Yeah, just adding some character to that hop. >> And then bitterness. >> Yeah, so let's pour a last beer. >> Let's rush the shit. >> And this last beer, sorry, is Big Wood Brewing Company's Bad X. And this is an Imperial IPA. So it's a double IPA. >> Oh shit. >> Another pun, Bad X. >> And this is a 16 ounce can and Bad X is- >> Big Wood for the name of the brewery, is that right? [LAUGH] >> Yeah, Big Wood Brewing Company. And they think fondly of themselves. >> Fondlingly? >> Fond illegally. And this is out of White Bear Lake, Minnesota. So another one from Chase Smiley. Thank you so much, Chase. You sent us a lot of great beers. >> Great beer, yeah. >> And I'll plug the jukehouse as much as I can on this show. >> The jukehouse. >> What do you plug a jukehouse with? >> A jukehouse? >> I don't know. I don't know how jukehouse work. It sounds really horrible when I say jukehouse. >> And then what are we going to plug it with? >> I know, I like jus. >> [LAUGH] >> I just have to- >> [LAUGH] >> What did my friends do to it? >> They were my favorite girls to date were the Jewish girls, because you always knew what was wrong. >> [LAUGH] >> Okay, so this beer. >> [LAUGH] >> Dude, the head on this is also very awesome and creamy and tightly packed, dense, slightly off white foam. Golden color, very slight bit of haze. >> I'm just going to throw this out there, but I'm getting a major surly vibe out of their label art. >> Oh, man, yeah. >> And plus it's in a pounder, looks good. >> So I definitely get the hot notes, but there's some type of Indian spice that's there that I'm getting. >> Okay. >> I don't know if it's all spice or- >> I'm not sure, I'm not sure. >> It's not cardamom but it's like, ah, fuck. >> But it's a really earthy, spicy, huh? >> Earthy, piney, lot of pine in the nose from me. And I'm just going to comment on the head. This is the best looking head I've seen on a beer all night. >> It's gorgeous, great. >> It's like latte foam. >> I don't know, there's like a stinky tropical fruit, like papaya or something in the nose also, something like that. Not exactly papaya, but something like that sort of thing. >> Papaya, guava. >> That smells great. >> What is this? Is this an IPA? Are they calling this an IP? >> Imperial IPA. >> Hugely sweet, not very much bitterness at all at all. >> Bitterness on the back end. >> But it's so hugely sweet candy. There's a hot note, but it's not bitterness at all. >> Right. >> Yeah, it's going way more into the candied note from-- >> Very, very viscous on the backside. >> Mm-hm. >> Just lots of caramel and toffee sweetness there. >> Yeah, I finish. >> I get the booze in the body. But yeah, I'm not getting the double IPA aspect of this. >> This is kind of weird. There's, okay, so the hop quality that I'm getting from this is a lot like what we said. This earthy, piney sort of thing. Not very much bitterness, a lot of sweetness. And then there's something to me that's coming off kind of like a green tomato that makes me sense. Similar sorts of acids that I would get from a tomato. I'm getting in this beer in a very weird way. The way that's playing with the sweetness is making it weird to me. And I'm not sure that I like this so much. Grant and I just had this horrible miscommunication of where he didn't want any more at all. And I somehow was like, oh, you want more of this? >> I poured a bunch into his glass. And he was like, no, and I took both glasses and I pretended to lick the insides of both of them. But it turns out he doesn't want any at all. >> Yeah, that's what happens when it's like 1230 of the boarding and we drank like a thousand beers. >> Yeah, I had my taste of this. I was like, all right. It's sweet, a little bit hoppy. >> Yeah, yeah, I'm not really digging this. >> This also has the disservice of being our 40th beer to drink tonight, so who knows? Maybe it's better. >> Holy shit, though, with that indeed brewing company, I saved a little bit of it. This is incredible. >> It really is. I'm still drinking some more of this. >> Oh, and it smells so goddamn good. >> I know. >> I want to have more from Indeed. That's the bottom line. And just including the surly show that we had tonight, I would still call this Indeed Pale Ale, the best beer of the night. >> Whoa, interesting. >> Not including the break beers and the after show beers. >> I think that this beer is my favorite beer of the night, this day tripper from Indeed. >> I think I had the best nose. >> Yeah. >> I don't know if that necessarily, I mean. >> This is the one that I would reach for more often than any of the other beers that we had on the microphone tonight. >> I would agree, although I must say, for the style, Bender, Brown Ale, absolutely nailed it. >> Yeah, but in terms of just best overall beer, this is really fucking awesome. The hotter than Hellus still also ranks really high on the scale for me. >> How do the Hellus would be a really close, close second place? >> Mm-hm. >> Yeah, where this big wood bad axe would land. >> Would probably train port that shit. >> It would probably be number four for me. >> It's not that bad. >> It's like a very fresh, unaged barley wine that needs something. >> Yeah, it's not that good either. >> I don't know, I can't really decide. >> Yeah. >> It's one of those weird beers that, yeah, it's like a really young old ale or something, right? >> Yeah. >> There's something wrong with it. And I think it has to do with the sweetness and the way the hops play with that. >> Thank you for doing this indeed. >> Yes. >> That was a sleeper. >> Well, I've never heard of this brewing company before. >> Thanks, Chase. >> They absolutely nailed this bill in. >> Like I said, don't thank me thanks to Chase. >> Thank you, Chase. >> Thank you, Chase. >> Thanks, Chase. >> Smiley, dude. >> Sir Lee, he gave us all the beers for that show. And the indeed. >> But no thanks for the bad axe. >> No, no. >> Not exitable. >> [LAUGH] >> Had you just sent that in a box? >> We would have never even mentioned your name. >> No, we would have. >> You would have been dead to us. >> But [LAUGH] >> No, and send us a case. >> And thanks to Mike's second parents. >> Indeed. >> For liking you two out of six groups. >> Right, and thanks to you guys for letting me come home. >> Yeah, Drew, pretty good. I want to have you on a full show. I'd love to. >> Yeah, we're going to record another one next week. You want to be on it? >> Sure. >> I'm not sure what it's going to be. It's probably going to be like a summer beer show or something like that. And we're going to record this. Because, yeah, we got it. >> Yeah. >> So that might be next week of the week after. >> Yeah. >> But yeah, I'd love to have you back on. So I'd like to be on for real. >> Thank everybody for listening again. >> Thank you, John Rubio. >> Now that you're rich. >> And I love all you guys. >> Yeah, you guys stuck around with me. >> It's the best. >> We longer than you should have been. >> Because I'm going to sleep in your bed this time. >> Um, bottom up. Bottom up. >> One, two, three. >> More information on the Bearest's podcast, including show notes and pictures, visit thebearest.com. Email us your feedback, comments, questions, and suggestions at info@thebearests.com. Like us on Facebook at facebook.com/thebearest. Thanks again for listening. [BLANK_AUDIO]
