(upbeat music) Episode 57 of the Bearest Podcast recorded on April 28th, 2013. Five random beers. (upbeat music) - Man, what a donkey show that was. - I know. I'm still having sweats and fevers from Mexican beers. - And I'm so glad we made it out on the other side. - I can't look at donkeys anymore. - Why not? - If you have to ask and you weren't in Mexico with me. - Would you guys hear you after that show? - Yeah, there was probably donkeys involved, but I'm John Rubio and with me today. - Anastasia fear of donkeys, Kelly. - Also joining us. - Grant Davis. - How you doing, Grant? - I'm doing well. - Awesome. - And Mike Lambert. - Ah, how you doing? - Is she a Lambert? - No, we're not doing that again. - Okay. - Today's show is just an amalgamation of stuff that I've had sitting around in my fridge taking up space and this is, we're gonna drink that. - Works for me. - Yeah, no real fame today. We have five beers. - Five great beers, this is gonna be explosive. - Well, I can't really say that yet because out of all of these, I've only had one of them. So I have no idea how this is gonna turn out. - But we also have some that just came out and that you'll probably see on your shelves soon or now. - Yeah, all the impulse buys that we make. Like, oh, this is new, let's try that. - Yeah. - Yeah, one of them actually was sent to us by Stephen Gonzalez from Stone. - Oh, from Stone. - And it's not a stone beer. - That's pretty cool though. - Uh-oh. - It's a good brewery to send stuff from, that's for sure. - Maybe once he starts doing that, we shouldn't say of stone. - Right. - The views of Stephen Gonzalez do not represent the views of stone. - Not one bit. - He starts sending us his competitors' beers that he thinks are really crappy. - Talk about this one. - Talk about this. - In comparison to Stone. - Oh, fucking snipe jobs, that's awesome. (laughing) Well, before we do that, let's get into some emails. Actually, there's one email. It's from listener Joshua Blake who says, "Hey, beerists, keep up the strong work "and I'll keep making an annual donation." Yeah, he made a donation and then sent this email right afterwards. - Sweet. - He says, "I travel a lot and love to burn time listening in. "You guys have changed how I evaluate my own brews. "I was thinking as I was listening yesterday "that somehow I've assigned you guys a certain appearance "based on your voices that I now see "is not even remotely close to reality from your website." Rubio for obvious reasons. (laughing) I see you as having a classic Mexican, I can't grow a mustache, but I'm still gonna try look. You kinda nailed that. - Yeah. - You kinda nailed it. (laughing) - There's still nothing else to it. - It's mostly blonde. I have no idea where the fuck that came from. Anastasia has a gigantic ghetto booty. - You'd like to nail that. - Wow. Grant is a cross. - Let's just skip to the mic subscription, right? - Grant is a cross from Little Bitch in the movie Base Kit Ball or the Gimp from Pulp Fiction and Mike is wearing a tweed jacket berry and smoking a pipe. I don't know, but it fits in my beer-soaked brain. Good luck getting a J-A-B-F and maybe I'll see you there. Josh. - Are you just letting him hang out the window and just sort of like stare at us? - Yeah, you nailed that. - You nailed pretty much all of it. - Yeah. Hey, when I see you and Josh, I'm gonna shank you. Like that little bitch from Base Kit Ball shank people. (laughing) - Or that Gimp. - Or that Gimp, apparently. - Don't I look like a Gimp? Isn't that like a nondescript fan? - Yeah. - How do you say Black Fiction the Gimp, the one who's-- - Yeah, I wear super mats of black latex outfit with a ball gag. - Yeah. - Hold my tweed coat. I'm gonna go get this guy. (laughing) Hold my tweed coat. I'm gonna take Grant out of that box with people, man. (laughing) - Damn. - Thank you, Josh. We appreciate the human. - Thank you, Josh. It was very kind words. - We got a couple of five star reviews on iTunes. Alex says in all caps that beer lovers will find their thirst quenched with our podcast. - Aw. - Thank you very much, Alex. Adam Snow is from Kalamazoo and loved hearing us try beers from his local breweries. - Kalamazoo. - Yeah. - Where's Kalamazoo? - Michigan. - Yeah, Michigan. - I was thinking it was like near Tasmania or something. - No, no, not anywhere near. Thank you so much, Adam. And if you guys wanna leave us some positive reinforcement on iTunes, that would be really, really awesome. Get on iTunes, look up the Beerists podcast and give us a little five star rating and write a review for us. If you write that review, I can see your name and I'll thank you for it on the show. - It really takes you no time at all. Do it while you're listening to us. - Yeah, yeah. - Even if you're in a car and driving down the road, just put your phone, you can take a couple minutes to take your eyes off the road. - If you can text, you can leave a five star rating in review on iTunes. - You know, the movie. - Apparently you have to make an account, but I think it counts free, you don't have to tie it to it. - I think you have to tie it to a credit card, but most people already have one. - Yeah. - Do that, it really helps us out because it gets us higher in the rankings and you know, those get featured on the main page. So very helpful for the show and we appreciate it. Up next, we got some donations. Like I said before, we got one from Joshua Blake. - Mm-hmm. - Really cool. Thank you so much, Joshua. - Thanks. - And one from Jordan Miller, who is gonna be coming over to Austin and visiting us. - Oh, nice. - We are up to $928. - Nice. - On our donations. - That's ridiculous. - Super, super cool. - It's like a quarter of a new liver. - I know. - We're one eighth of the way there, guys. - Yeah, yeah. If you guys wanna leave us a donation, we're trying to get to the Great American Beer Festival. - Comfortably. - Yeah, comfortably. We're trying to do it with the help of our listeners, and if we don't get enough donations, we probably won't be able to go, because we don't have a lot of money. - We do this in Rubio's parents basement, actually. (laughing) - No, my parents are dead. No, no. (laughing) - God damn. - But if you guys wanna leave us a donation, get on thebearest.com on the left-hand side of the page. There's a PayPal donate link. Kick us some money, 10 bucks, 20 bucks, 30 bucks, whatever. We really appreciate your help. - So I'm looking for that million dollar donation. - I know, I know. - So looking for that million dollar donation. Hasn't happened yet. - If anyone works at Stone Brewery and wants to kick us a million dollar donation, he'd sent us a donation. It was a million dollars, but it was a good donation. You son of a bitch. One other thing that I wanna say is we finally got some glassware in. - Yes. - Yeah, we have some really nice little tulips, little taster glasses with the Beerus logo on it. And I didn't make that many. I couldn't afford to buy that many of them. So we're gonna have a limited amount available for purchase real soon. And they're gonna be probably 750 a glass, something like that plus shipping. For this time, we're gonna keep it to the US, continental US. If you guys are overseas and you want a glass, sorry. Can't really do that right now. I'm still trying to figure out the logistics of it. I'm gonna announce when they're going for sale on our Facebook page, which is facebook.com/thebeerus. - And they're real great little glasses. - Yeah, they're cool as hell. - Real stout and just a really great shape for really any beer. - Oh, totally, totally. - And the design on it, it's really pretty. - Yeah, it's the logo and I've got a couple-- - You pour a light beer in there, it looks great. - I've got a couple of marks on the back of the glass for four and six ounces. So if you're sharing with more than one person, if you're sharing with four friends or whatever, you could divide them up pretty easily then. - Makes it pretty easy to pour that way. - You don't have to have Mike's genius savant pouring skills. - Right, right, it comes in the glass. Not Mike, the skills. - I mean, you might if you pay him enough. - I do too, but you know. - Yeah, if you guys wanna know when that's gonna happen, get on the Facebook page and follow it and I'll make the announcement there. Do you guys wanna get into the beers? - Yeah, let's do it. - Sweet, our first beer is Iron Throne. It's that Game of Thrones beer that HBO did. It's a Blondale by Brewery Omicang and it's out of Cooperstown, New York, 6.5% ABV and it's a one-time release available in bottles and on draft. The malt that he uses is pills, honey malt, aroma malt, wheat malt, hopped with styrene goldine, Hallertow, spalter select, and spiced with lemon peel and grains of paradise. Do you wanna read the thing, Grant? - Yes, why not? - Grant's the only one that watches Games of Thrones. - Really, no one else is watching this show? - No, I've seen the first season. I really liked it when I had caught up. - I read the books as well and I even brought my own Game of Thrones glass. - Yeah, that's what he's bringing this up. - Yeah, they were doing a bunch of stuff here for South By and they were handing out glasses at a couple of bars so I was able to snag one. - With a Lannister currently on the throne, it made sense to do a delicate, but piercing golden blonde ale with noble hops. Iron throne is certainly fair in color and soft in appearance, yet it still possesses a complexity and bite to be on guard for. Phil Lionheart, brewmaster at Brewery Amigang. - Thank you, Grant. - And this looks soft and fair. - Yeah, kind of a pale yellow. It's deceptively beautiful like Cersei Lannister, one might say. - Oh fuck, this is gonna happen. - I mean, it doesn't kinda look soft. I don't know how else you describe it. - Yeah, pretty hazy. It's got a really nice bit of white head up on the top. - It had a really huge head on the initial pour. - Oh yeah, it really did. It's a very pretty looking beer. - Oh man, it smells really nice. - It smells delicious. - I get like a lot of biscuit, honey, and then you get that grains of paradise, lemony kind of scent on the back end. - It smells almost like a sace on. - Yeah, it's very heedy, and it's got some bubblegum qualities to the nose and some lemon peel. - A little bit of banana ester. - Yeah, yeah. - Get a little bit of oniony body odor. - Really? - I could see that too. - Yeah, a lot of the bubblegums. - Bubblegums are really nice. - It's like a weird savory note that kind of sneaks up real quick in the very, very end. - Slightly peppery. - Yeah, just a little bit spicy. Pepery, maybe coriander-like. - I think Anastasia really hit the nail in the head. It's very Cezanne-like to me. - Yeah. - Can we try this? - Yeah, let's go for a taste. And then it's a little astringent. - Oh, yeah. - Multi? - Yeah, it comes up a little short, like Tyrion, you might say. And what it promises. - I have no idea what he's talking about. - I kind of want this sharp slice, like a Jamie Lannister type slice. (laughing) But yeah, it's not as fruity and flavorful, I think as the nose is alluding to. - Yeah, you know, it is very multi, very weedy and gramps of paradise. So you get that lemon-y quality right up front. The esters are really cool, like banana-y, bubblegummy, and the phenols, you know, the spice on there is also pretty nice, very peppery. - It gets really peppery at the end. - Yeah, but the body's really nice too, I think. It tastes lighter than it feels in your mouth, which I think is where we're kind of going, wait, what? But it's a good beer. I mean, it's really refreshing. I'm kind of glad that they went with something like this for their first beer, because you're gonna get a lot of non-beer drinkers who just really like Game of Thrones. You're gonna be like, "Ah, I wanna try this beer." - So it's pretty approachable for a new beer drinker, I think. - Sure, it's pretty dry. - Yeah, I was gonna say, it's less sweet in the actual flavor than it is in the nose, and it's absolutely really, really dry. - Yeah, it's dry and drying as well. - Yeah, nice beer, I think it's pretty solid. I like the fruit flavors. I guess the fruitiness that kind of comes off like bubblegum or just chewing gum. But as soon as I start tasting that, I just get bold over with all this spice, not really black pepper, but more white pepper, I think. And I don't know, something herbal too, I think something like coriander. - There's a brightness right to the start that quickly is sucked away. - Yeah. - You do get a lot of the lemon, but it's a lot more of the bitterness of the lemon peel. - I think that this tastes really young still. I'd like to see where this is at, probably in like another like six or seven months. - I think so too. You know, I just got a little hint of peach skin, not necessarily the peach flesh, but just the skin like chewing on that skin with that bit of astringency and that texture almost of that skin. - Something like that. I don't know, I don't know how to describe it, but there's something in that that's not fitting with the rest of the-- - A little bit too young and not big enough for its britches like Joffrey, they're a baratheon of the Lannister lineage. Okay, I got it. - Can we get to the next one? - There are like three listeners right now laughing their asses off, but everybody else is just, why do I listen to this show? - That's not true, it's one of the most illegally downloaded shows by far on TV. And people love it, anyone else is watching HBO. This is a great beer, is what I'm saying. It's like fruit and fresh baked bread. - Yeah. - It's like a picnic. - Yeah, there's a ton of bread equality and I do get a lot of that pills mold. - I think I'm just a little bit disappointed by the taste for what I expected from the nose. Not that it's bad once I get drinking it. I'm like, okay, I actually quite enjoy it, but I had higher hopes of something, actually a little sweeter, like Michael's mentioning. Yeah, it's not there. I mean, I kind of like the dryness. I do like where that's at, because this could easily have been a really sweet beer, especially if they're trying to appeal to new beer drinkers. Most of those people, I guess it would make sense to give them something amber-like or brown-like or something with some more maltiness. - Sure, I think I'd prefer it to be almost as sweet as the nose implies, or I'd like it to be less spicy, because I think the spiciness is really bowling over some of those other flavors that I find a little bit more appealing. - Yeah. - I just think that if it's gonna name itself the Iron Throne, it should have a bit more of a sharp bite. - Sure. - I quite like this, actually. I was surprised that I like it as much as I do. - I like it too, and I think part of that comes from, I mean, I think for us, that it toes that line between a blonde ale and a saison. - Yeah. - That's really what this beer's trying to do, or what it's actually doing, whether it was trying to do or not, right? But it is very, very, very spicy, in comparison with the other flavors. I think it'd go really well with some good cheese. - Yeah. - Like lemon preserve and-- - Some kind of honey-covered cheese of some kind. - Yeah, this would be a good dinner beer, especially like an outdoor dinner, for some reason that makes sense in my head right now. - No, it makes a lot of sense. - Maybe like a nice bowl of brown from Game of Thrones books. - I don't know, I've never read the books. - Nobody knows what you're talking about in this room. (laughing) - This is killing me. - If any of you guys are listening, know what the fuck Grant is talking about, and appreciate him put a message on the Facebook page because he's getting nothing from us. (laughing) - If you guys want Grant off of the show, keep that opinion to yourself. - Unless you're Bill Brink, the other way. (laughing) Bill has a lot to say about that. Let's move on to our next beer. - You don't know what you're talking about, Grant. I should be on that show. - Our next beer is Faye, Faye Hoa, Faye Hoa. - How do you pronounce that? - Oof. - Our next beer is heavenly Faye Hoa. (laughing) - Nailed it. - How do you pronounce that? - F-E-I-J-O-A, heavenly Faye Hoa. (laughing) - Faye Hoa. - It's from the Lips of Faith series by New Belgium out of Fort Collins, Colorado. This is a Trapele, 9.4% ABV, and it was brewed once, available in bottles and on draft, and it's malted with pale malts and black malts, hopped with Target and Nelson Sullivan. They've added Faye Hoa. (laughing) - Hi Hoa. - I already spelled it. You guys can figure it out, listeners, and hibiscus. - Yes. - I'm gonna read the little write-up here. It says, "Heavenly Faye Hoa, triple." (laughing) "Come by us, do this y'all's love for hibiscus flowers "with New Belgium's passion for a strange and worldly fruit." Faye Hoa, also known as pineapple glava, has a sweeter aromatic flavor, which makes the aroma of heavenly Faye Hoa, triple, luscious and tropical. This beer is Belgian yeast and Nelson Sullivan hops, combining to make a sweet fruit taste, but beb, beb, beb, beb, beb, whatever. - So the Faye Hoa is from South America. - Ah. - Brazil is where it's more commonly from. - That's probably pronounced Faye Hoa. - That's weird, because you sound so Asian when you say it. - Faye Hoa. - And I think there might also be some in New Zealand. - Oh, cool. To make this clear, this beer was a collaboration beer between New Belgium and do the CL out of Canada. So this beer is crystal clear, sort of caramelly looking coppery. - Kind of orange highlights. - Very, very clear. - Not a lot of head. - Clearly not bottled with any kind of yeast. - No, no, filtered to high hell. - My first sniff of this, I was like, man, that's stinky. - It was really kind of farty when I first poured it, but it's really opening up and getting-- - Fruity. - Real musty kind of fruit smell. - Dragon fruit? - Oh, yeah, man. Totally dragon fruit. - It's like an earthy, grassy smells like nature. - Yeah, the longer I let it sit, it definitely smells like there's a passion fruit note too. - Yeah, absolutely. - What was the one that we had at your place here? - Passion fruit. - Was that passion fruit? - Yeah, or guava? No, it wasn't guava. - I had the yellow with the green seeds. - Yeah, but you're right, mentioning guava also. I think this has a little bit of those qualities. Yeah, think around the area of passion fruit, dragon fruit, guava, that flavor profile is kind of what you're getting in the nose here. - Stinky tropical fruits. - Yeah, there's also kind of a stinky cheese scent. - Yeah, there's a weird funk to it and like fresh grass clipping. - Yeah, there's almost something fungal. - Right. - It makes sense. - Yeah, like mossy or kind of mushroomy. - But it's all very pleasant. Like the nose is really nice. That first whiff was like, you guys said, it was a little like, yeah, what? But as I keep smelling it and that airs out just a little bit, man, you get this really luscious, stinky fruit. - For some reason I smell it and in my mind, I'm picturing tropical waterfall. Where you get all these weird fruits and the flora and a little bit of clean, fresh air and water. - Oh, that tastes good. - Wow. - Some manure in there. - That tastes really nice. - That's totally got that passion fruit tartness. - Yes. - Yeah, almost exactly that. It tastes more like passion fruit than it does like hibiscus. - Oh yeah. - That's really good. - I do get hibiscus though. - Yes, I do get hibiscus, but the way it's kind of melding in with the rest of the flavors, you know, the white wine, grapey, Nelson's oven, hop and, you know, some of the lemon equalities and the triple flavors, like the fruitiesters and the slightly spicy phenols of the, of these flavors. I think it's kind of turning into that passion fruit flavor, which is really fucking cool. - Yeah. - It's so neat that we tried passion fruit at your place a couple of weeks back and this is identical. - Yeah, this is almost identical to that. Down to the body. I mean, it's a pretty light-bodied beer. I thought this was gonna have more body being the trepell, but-- - Especially at 9.4%. - Yeah, and mentioning that, you can't really taste the alcohol so much. - It hides the alcohol pretty well. I would say that really, there's just a slight syrupy quality that tells me that it's higher alcohol than when I'm able to perceive otherwise through like flavor or through the scent. - Yeah, and I think that slight syrupy-ness is what's giving it the little bit of body that it needs, which is really nice. - Really, this is kind of out of character for a standard triple. - Yeah, I wouldn't call this a triple. - Yeah, if somebody had just handed this to me and asked me what kind it is. - Let's say specialty. - Yeah, or something to that effect. - Yeah, some kind of specialty, trying to be sour or something, because it does have a tartness to it. It's not completely into sourness. - I was gonna ask, how old is this bottle? - It's pretty new, this is out in stores now. - It was either brewed or bottled in January. - Oh, okay. - We keep getting it in at work, 'cause it keeps on selling out, so we keep every week, we get a new case of it. - It tastes different than I remember the first time that I had this, so I almost feel like the passion fruit is coming out a little bit more, right? - I would just say that, yeah. Some of the tartness for me, 'cause John and I tried it right when it first hit the market. So maybe a few months ago, and I remember being a little more tart than this and not as dinky, tropical fruity. - Right. - Now it's got this kind of nice, earthy, like really rustic. - There's some malt on the back. - Yeah, there's some cereal quality. - It's not just so aggressive on that. - This is really, really nice. I'm really digging this. A lot more than I remember it, definitely. It's really kind of shaping up. - Yeah, it's like 88 degrees out today. I wanna go drink this out there. - I know. - The nice, warm weather beer. - Well, we did start out the day with a couple of other lips of faith beers before we started recording. We went in and got bread beer. - Yeah, the bread beer, which is shaping up. And if anybody out there has got any left, drink it now. - Yeah, it's better than it was. I wouldn't call it good, but it's better than it was. It's missing that sharpness that bread beer had earlier. And then we went and we drank my last bottle of Eric's ale. - It was a good time to pull that one. - It was great. - Yeah, it's a pinch sour that they made a couple of years ago, I guess. - It was so goddamn good. - Oh man, I really wish they would make that one again. That's a great beer. - Oh yeah. - Pulling this one in. It's nice to get to try all three of these today. - I know, this sort of fits in. - Especially following up with Eric's, yeah. - Yeah, this kind of fits in with that Eric's ale, le terroir. I mean, it's not as sour as a lot of those beers are, but it certainly works in that family, I guess. It's got just enough tartness. - It definitely has its place in the lips of faith series, for sure. - And I can definitely feel the, do you just say a hand in this? - Sure. - Which I think comes from the spice and the yeast. They're known for kind of doing spicy things. - They got a lot of peppercorny flavor profile things going on. - Very Belgian, yeasty, Belgian inspired school stuff. - I think I can taste the alcohol in this, okay. - As it warms up, I'm getting a little bit more alcohol. - A little bit more. Yeah. I think I'm feeling it a little bit more than tasting it. - No, I can see that in your face. Your face looks like it's shrinking. - Yeah. - I really love the way that the tartness kind of, just the way it feels on my lips and on the tip of my tongue and just the sides of it. This is very sensory drinking experience. - Yeah, there is a sensation that happens. It's not exactly like when you eat something like mint. You know, when you eat something like mint, you get the flavor of mint, but you also get the sensation of mint on your palate. This is a completely different thing from that, but you do get a flavor and you do get a sensation on your palate, which is interesting. - I definitely think this is a nice, pork-sitting summer sipping kind of beer. - I agree. Much better than the lips of faith peach porch lounger that they did. - Yeah, we don't have to talk about that. - Which was just really bad. - Awful. - It tasted kind of like turpentine, that one. This one's really nice. - You know, I don't know if I'd want to do any type of yard work and drink this beer, 'cause I think it'd go to your head very, very. - No, not your yard work, just like sitting on your back porch at sunset or something, something that you want. It'll get you there, 'cause it's almost an 1/2%, but it's not gonna overwhelm your palate. It's not gonna have such a big Belgian yeast flavor. It's not gonna have some sort of dark malt or barrel flavor. - Yeah, and it's pretty clean too. It's drinking really, really nice. - And then, partner says, "We'll pick it right up off your tongue." - Oh yeah. And my palate feels dry after every sip that I take. And the flavor, it lasts a little bit, but it's got this really nice ramped down to neutrality in the mouth. Like, it's a really nice beer. - So reading about the fait huat. - It's a plant down in Brazil. That's about like the size of a chicken egg, it says, but it's called also like the pineapple guava. Yeah, the flavors we're getting are gonna be very similar to those. - I dig that beer. I'm sorry I didn't pick more of those up because yeah, the first time I had it, I was like, "Yeah, this is pretty good." But today I'm drinking it. I'm really, really digging it. I'm gonna have to go search for some. - I know where you can find some. (laughing) - That's beer. - Yeah, mate. - I mean, it's real, like I know where you can probably go pick some up right now, away home. - So when you said that the first time, you didn't have to flash your titty at him. (laughing) - Whatever, it got him to pay attention. - Hey. (laughing) - I don't know where you can find some drop it to. - Anastasia's her own person. - Whatever she feels that need to flash your titty. - I know, I've read about the suffrage movement. Let's move on. So, number three. The third beer that we're drinking is horny devil. - Speaking of. - Why don't we have any female listeners? - Hey, we do. - We have a lot of people. - We do. - Horny Devil is by Ailsmith Brewing Company. It's a Belgian strong ale. Ailsmith is out of San Diego, California. This beer is 11% ABV into year-round offering available in bottles and on draft. And this is the one that was sent to us by Stephen Goldenzalas. - Thanks, Stephen. Dude, we really, really appreciate it. Thank you so much. He sent me an email saying that he was jogging and he was listening to, I forget what episode it was, the one that we ended with the Bjork impersonation. (laughing) - He had to stop jogging because he doubled over laughing at that brilliant. I'm gonna read the description. It says, this is the Ailsmith incarnation of a Belgian strong ale. Horny Devil is an authentic Belgian style ale from the Belgian candy sugar right down to the yeast, a Belgian strain from a trapez monastery in Belgium. In addition to the malts, candy sugar and fresh hops, there's also a little added twist from coriander seeds, which impart a refreshing citrus flavor to an outstanding ale. So they call it an outstanding ale. Will it be the judge of that Ailsmith? - Mm, yeah, that's well, well. - Sure, remember. - Ah, okay, stop talking. - Okay, sorry, that's good. - Grant is having boners. - We all are. This is beautiful. - Horny Devil, yeah, giving you boners. - This is a really, really beautiful beer. - Crazy Transparent. - Golden. - Golden. - Golden, yellow, hay-like. - Seriously, it looks like gold. - Thick foamy head. I mean, the head looks like the head on a Guinness. - It smells like heaven, guys. - You know what it looks like? - Oh, shit, it smells great. - It's doable. - It looks just like doable. - Yeah. - Kinda, yeah. It smells like a lemon verbena. - Look at the lacing on Anastasia's glass. - Gorgeous. I might as like sweet pound cake and fruity pebbles. - Yes, I might cry a little. - I get that. It's also grassier than that. I mean, there's a grassiness to it. But yeah, you're right about the pound cake. - Lemon pound cake. - I can't un-smell the fruity pebbles. - You're right, yeah. - It reminds me of the beer by line and kugel. - No, not that sweet. - Not that sweet. - But the nose always-- - But there's something there. - I understand, yeah. I understand the reference for sure. - Smells like organic hippie-foodie-pubble. - All I'm trying to say is this one smells like that. - But I'm so much better. - Like Lencio, orange, lemon verbena. A little bit of Earl Grey. - Oh, yeah. - Just like Earl Grey with lemons squirted in. - It's a little honey there. - A little bit of bergamot. - You definitely get the coriander. - The coriander's there, but it is masked behind the lemony citrusy kind of notes that it's got going on. - That smells fucking great. - That's awesome. - You know what else is probably gonna stand this? It smells like hospital. - Like sadness and old people that-- - No, no, no, no, clean. I don't know, my mom-- - I'm sorry. I just tasted this beer. This is delicious. It smells like hospital. - Yeah, my mom was a nurse and I used to go to the hospital. I just, I don't know. It smells like delicious. - There's something perfume-y, kind of like hand cleaner or like the hand soap that they have in hospital. - Just like a really clean, sterilized environment with some of that foamy perfume-y hands. - Holy shit, this tastes incredible. - That beer's fucking great. This is awesome. - It's got a refined sweetness to it that's marshmallow-y, but it's very citrus. I guess if we were going with the dominant stuff, there's a lot of citrus. - I don't have enough ale smith in my life. - It's really grapey too in the flavor, right? It's a Belgian strong ale, right? - It's a Belgian strong pale, right? - Sure, it fits in that category, but I'm getting this really nice white grape juicy, almost like eating grapes, you know? - Like grape skins, like red grape skins in there. - Yeah, but there's also something in there that tastes like, and this is weird because, yeah, fresh grapes, but then there's also something in there that tastes almost like if Hubba Bubba made a white grape bubblegum. - Totally. - There's a little artificiality to it, but it's in a good way. - I get something very cereal-like. I get a lot of honey, but then those sort of lemon tones. - Man, this is awesome. - That's something peachy. - Yeah. - Okay, the first sip I took was just way too sweet for me, so I'm giving it a break a little, and we go back to it in a minute. - And it is pretty sweet. - It was almost like drinking honey cereal. - So are you guys getting a hint of, this might sound a little weird. - Go ahead. - Viagra? (laughing) Because I have a massive erection right now for this break, and I don't know how to explain it, otherwise. - I usually swallow the Viagra real fast, so I don't taste it. - I think it needs some thyme. - You think it needs thyme. - Not the Viagra, the beer. - Okay, that makes sense. - Because I can taste a good amount of the alcohol, and I think the body is suffering a little bit from that. - I don't, I don't think this is suffering that much from the alcohol. I mean, it is a little bit boozy, right? You could taste the alcohol there. It's 11%, but it's not. - I've had other beers at 9% that taste way more alcoholic than what this does at 11. - Yes. - I was expecting, I don't know. I think I wanted, just seeing the head, that kind of wanted a bigger softer mouth feel. And for me, this is more of a medium flick-ish mouth feel. - I know what you're saying, but for some reason I really like it, I like this. - And it's something about, for me, it's something about that first sip you taste that has all that grapeiness, but there's also something akin to biting into a fresh Fuji apple, like that first bite, and all that total juice, just like the bursts in your mouth. And there's other fruit flavors, I can't really put my finger on. - But there's this boozy, is that what you're saying? - Yeah. - This alcoholic tastes it. I do get it, but yeah, it's so balanced and complimented by other things. I'm cool with it. - I would say if it was less alcoholic, I'd like it even more, right? - For me, it's just the body though. - That's fine. That's not really making me dock any points off of this, because what I am liking about this, this beer is great. - No, I like the spirit, and I like that weird, light fruit, like light and color fruit, like white gray, blue lemon, orange. I like all of that going on. It's a really unique Belgian ale to me. Like it's a really unique American interpretation on a Belgian straw. - I was just about to say the same thing. There's so many different homages to dovel, and a lot of them taste extremely similar. And while I can see where they were going with this, this does an amazing job of differentiating itself from those other things. This is one of the better American interpretations of this style of beer that I've had in a really, really long time. - And it's also a very unique take on it too. - Absolutely. - It doesn't follow directly in the footsteps. - Not at all. - Like dovel, right? It doesn't follow dovel and says, "Hey, I'm just gonna be that." This is a completely different beer from that, and it pulls off what it is so fucking well, because it's so well-balanced, and the flavors are so unique and interesting. - I just went back to the heavenly fejoule. - Yes. - And had a sip of that, and then went back and had some more of this. Toggling back and forth between these beers, they compliment each other so well with how they each play off of different elements of the flavor palette. I feel like just having a sip of that, and then going back to this one, it really enriches it. - Dude, you're absolutely right. - Yeah, I just had a sip of that family fejoule. And man, the flavors that this horny devil is setting me up with, and then going back to that other beer, it really opens that other beer up as well. - Yeah. - It's getting way more depth in that flavor profile from the heavenly fejoule, which is, it's making me enjoy that beer even more now. - I mean, they're both playing with different types of fruit as well. I mean, one's very tropical, and others, at least for us, very native citrus. - Man, this is fucking cool. - And sweet. - This beer's really good. - Yeah, the body and the mouth feel of the horny devil definitely reminded me of the body and the mouth feel of the heavenly fejoule. - Yes, these three beers back to back. - This is a great lineup. - I know. - I didn't know what to expect from these. Like I said, I think the only beer out of all this that I've had has been the heavenly fejoule. - I've had the horny devil, but it's been years at this point, never had this. - And I'm so sad that I have it. And Steven, thank you so much for sending this beer. - Ailsmith is hugely underrated, I think. - Yeah. - For a long time, my favorite IPAs ever were Sculpin and the Ailsmith IPA. The Sculpin had a better smell, but I felt like Ailsmith had a better flavor. - Both San Diego and beer. - Well, I think we need to have the Ailsmith IPA on our IPA show. - I'd love to. And if any of you guys listening get Ailsmith, send me an email. We'll figure something out. I want some Ailsmith IPA. - We're gonna do another IPA. We should have an ultimate IPA bracket challenge. - Well, we need to do an IPA show, period, because our IPA show was our first episode. - Yeah, we need to do it together. - We need to do it again, because that show is-- - Our chemistry was pretty fucking tight. - On that first episode. - When I didn't even know half of you in the table. (laughing) - It was awful. Mike was terrible on that show. - He was. You didn't even say a word, dude. - I was on that show? - Yeah, your name was Josh. (laughing) - Let's fucking take a break. - Yeah. - Dude, this beer's awesome. - This is great, oh my. - I know I was fucking negative nanting there, but-- - No. - I was picking it apart because I like it a lot. Usually I can tell the difference between when you like something and when you're just being a bitch. (laughing) - I am often just being a bitch. - I know, I still love you. - I like Anastasia's approach, it's very scientific. She tries to disprove her enjoyment of anything. - She has exactly that first. - Nailed it. (laughing) - She criticizes herself into hating something. (laughing) Nope, I still love it. All right, it's okay. (laughing) - You know me so well, Michael. - Goddamn it, break time. (mumbling) (upbeat music) - Can she love us? - I must. - I know. - This wife Elisa made some enchiladas downstairs and they were delicious. - What could you say it the right way? - What? - Enchiladas. - They're enchiladas. - In here? - They're enchiladas. - She made some enchiladas and they were delicious. Thank you so much for doing that. - They're delicious enchiladas. (speaking in foreign language) - Yeah, they were really good. And we're just gonna jump right into our next beer, Anderson Valley Bourbon Barrel Stout. This just came out in stores, I believe. It's from Anderson Valley Brewing Company in a Boonville, California. It's 6.9% ABV, 14 IBUs. And it's available in bottles and on draft. It's malted with pale two-row, crystal, 40L, and 80L. Roasted barley, Munich, chocolate, and oats. And hopped with Columbus and Northern Brewer. And it's aged for three months in wild turkey bourbon barrels. - I'm just gonna go ahead and say it. - I think I'm a little over the whole bourbon barrel stout fad. - Are you? Why don't they make vodka barrel stouts or something like that? - The vodka barrel doesn't taste like anything. There's no barrels vodka, that's what's clear. - Stainless steel, it really imparts lots of flavor. - I just feel they're all bandwagoning on bourbon. - Some people do rum, some people do wine. - That's true. - It's a shot down. - This beer is very dark. I don't see any light coming through that at all. - Looks like thick chocolate syrup. - It really does, and the head is a dark brown. - Densely pack, tiny bubbles, foamy on the top. - Oh. - Smells like German chocolate cake. - Yeah. - And plums. - I definitely get that German chocolate cake. There's a little bit of that, almost like coconut and nuttiness and chocolatey fudginess. - And something strawberry like too. - A little brown sugar. - Strawberry, a second little root barbie. - Yeah. There's notes of one of those two things there for sure. Just that fruit note. There's definitely something almost very like. - Ham sandwich. - It's kind of like a. - Wait, strawberry quick. - Yes. - Strawberry quick. - Let's move on from what Anastasia said. - Ham sandwich, is that a real? - Okay. - It was for a second. - Now that I. - Ham on rye. - Man, I can kind of smell it. It looks like some cheese, ham and cheese. - Not necessarily the cheese, but. - No, it's there. - Okay. - Like marbled. - I'm going to commit to your bubble. - I get it. - You are a marbled rye bread and maybe some black forage. - When you said rye. - Or sweet ham. - Yeah, when you said rye, I totally got it. Yeah. - There's like a touch of savory in there. - So maybe it's more like a little bit of honey and rye. - Mm-hmm. - Like it smells like. - Whoa. - Butter and coconut. - Not in an off flavor way, but just like creamy butter. - So I just tasted this. Me too. It comes off very, and I don't know any other way to put it, but dusty or powdery. There's definitely like a cocoa powder kind of note to it, but the whole actual flavor and mouth feel, just the texture of it is very dry. And I don't know any other way to put it other than dusty. - Pouted milk. - Yeah, yeah. - Like strawberry quick, but not strawberry. Like powdered chocolate milk almost. - Yes, powdered malt. - There's also that strawberry note in there. And I don't even know where that's coming from, but I'm not getting a lot of the bourbon barrel, which is fine. I don't know. I think it would add to this a little bit more if it had more of that bourbon barrel quality. It's really coming across very fibrous. - Also really cold. - I think Anastasia named it perfectly with creamy butter. It tastes like creamy butter and chocolate stout. - It tastes like what I'm baking. And you're, you're creaming butter and sugar, and then you're adding in other things. - Yeah, not, not diacetyl, but there's a buttery quality too, definitely. - Fresh churned butter almost. - Yeah, yeah. - With some brown sugar. - You know what this reminds me a lot of? Do you, either of you two, remember the free tail? I think it was three, that imperial porter? - No. - There's something in the water, or there's something that's kind of minerally or dusty. - Okay, that's what I'm getting. - That part of it, yes. - Yeah, not the horrible off flavors and horrible nastiness, but that thin thread that is kind of tying these two together. - Yeah, like the main thing that I'm getting is chocolate, right? I'm getting a lot of chocolate flavor, just a very small touch of roast toward the end. But I'm really kind of surprised about how much fruit I'm getting out of this. There's a lot of strawberry, especially, specifically that, that I'm getting out of this. - I'm surprised too. I'm drinking butter. I'm drinking like, I just liquidated butter, and somehow I got it cold and it's keeping its liquid consistency, and I'm drinking it now. - All of the back end of it is like super slick. It almost has that kind of texture, like that it leaves on the mouth, similar to having just a lot of butter. - And it's almost like you're making, you're drinking something like a cupcake batter, a cake batter that's got a lot of chocolate and some roast and some malt chocolate in there, with strawberries and they overdid it on the butter, you know? And again, it's not coming off to me like diacetyl, like that sort of off flavor. - It's not coming across as an off flavor. It's actually pretty nicely incorporated into the beer. - It's not something that stands out as like, oh, this is movie theater popcorn butter. - No. - Definitely a different level. - No, it's a churned creamy butter. - Diastyl to me comes off as very artificial butter flavor. This is something a lot more creamy, and like I said before, just a lot more well incorporated. - Like diacetyl, that's a lot more like oily, right? - Yeah, it's exactly what you get when you do microwave popcorn. - Yeah, yeah. - That's diacetyl. - No, yeah, it's definitely not bad. This is creamy. - I don't get this job there. - You don't? - It's not coming across gigantic, but I definitely get elements of it. And I think that's probably part of the barrel that we're tasting there. - Probably. - Yeah, again, it's not like a dominant, like holy ship strawberry, but it's a thread that's in there that is very distinctly strawberry-like. - I feel it's more in the nose. Like I'm smelling it, and that's how I'm getting the association still as I take a sip. - Yeah, I think it's more in the nose. - It's really light. - That's nice. For anybody that's had wild turkey. - Oh, God. - Yeah, yeah, there's a few of you out there that I think just threw up when I said that. - On a houseboat. - Yeah. (laughs) I really would wonder how long they were actually letting it sit in those wild turkey barrels. - Three months. - Three months, really. - Yeah. - Okay, it really didn't pick up as much as I would expect. - Very little. - I think, what is it? I have in the terrible, from Big Sky, is aged in bourbon barrels just for about three months as well. I don't remember that they spent a long, long time in barrels, but it seems to take a lot more of that barrel flavor that gets incorporated in the beer, and I really don't taste very much of the wild turkey. - Wasn't that barrel-aged version of 10 Fiddy from Oscar Blues that we had in wild turkey barrels? - It totally was. - Yeah, absolutely. - That had a much bigger bourbon flavor. - Absolutely. - So maybe it was aged for longer time, or... - I don't know. I kind of like this. - No, I like this too. - I don't mind that it's not very bourbon heavy. - I like this as I'm drinking it. I don't know if I'd pick up another one. I guess not one of these beers that I would pick up several bottles of and keep it in store and age it, or even crack open so that, hey, guys, try this. This is awesome. It's good beer. - It's decent. I don't think I'd ever buy a bottle, personally, but if it was in a bar, I'd pick it up. - Yeah, I'd have it on tap again. - Yeah, sure. - I mean, it's also 6.9%. I'm not entirely sure how long you could even sit on this. - Yeah, probably not very long. - I don't really know what aging any of this would do to it anyway. This is something that I feel is more like, drink this right now. - Yeah. - And as it warms up, I'm getting a little bit more roast in the back end, which is a nice addition. - You get a lot more of the oats, I guess. - Yeah. - Jampurado is kind of what it tastes like. - Jampurado, yeah. Makes a lot of sense. - It's also thin bodied, medium to thin bodied, which makes sense for only 6.9. - Not a bad beer. It is, though, as it warms up, coming off a little bit boozier than 6.9. There's a bit of a sharpness from the alcohol that I'm getting, not too bad, but, I mean, you figure that that would hide a lot better, under 7%. - I'm pretty underwhelmed. I don't think I'd get this again. - I would. - I'd drink it all, but I think that's a big sport of my alcohol is. - I think I would drink it with chocolate chip cookies. - That could be really good. Yeah, I'm kind of with Grant on this one. I'm just kind of like meh. - This might also be really good with like a red velvet cake or something. - Red velvet cake just might be good. - I'm afraid, though, that like the frosting, the cream cheese frosting, would kind of overwhelm this beer since it is so light bodied and it's already so slick in the mouth. - It would just be like fat on fat. - Okay. - Maybe some unflavored popcorn in this. (laughing) Or even just strawberries. Like wild farmer's market strawberries. - That would work, you know, whatever. This Anderson Valley bourbon barrel stout. If you see it on tap, give it a shot. You might like it a lot. I don't know. I wouldn't buy bottles of this. - Sooner gravitate towards their, what is it, their oatmeal stout? - Yeah. - I think that's fantastic. - Anderson Valley makes some pretty good beers. I don't think that this is one of my favorites. - No. It's kind of a shame because this episode is sponsored by Anderson Valley bourbon. (laughing) - No, it's not. You're giving away free advertising any of your dick. (laughing) Both of those things. - Yes. - Unrelated, but this is both happening. - Our final beer for the evening that we just cracked open is Grand Reserve 17 from Unibrew. It's a strong dark ale from Quebec, Canada. 10% ABV, 35 IBUs, and it was brewed once a year available in bottles. - Damn, that beer is like glass looks great, by the way. (laughing) - I was poured into it. I could say this for afterwards. It just looks really good. It's a really nice looking glass. - Yeah, I really like the way the glass turned out. But according to the bottle here, it's dark ale on the leaves. - That means the least. - Yeah, ale brewed with spices aged with French oak and with natural flavors added. And we're pouring this out of a 750, and it says it was bottled in 2011. Best before, 12, 12, 16. - It's a dark brown. - Yeah, it is, it's a murky brown. - Bog brown. - It looks almost like swamp water. - Kind of, yeah. - It's brown, there's red highlights to it when you're kind of holding a light red on it. - Yeah. - So I still can't get the bourbon, barrel stout slick mouth feel taste out of my mouth. - I know. - It's a pretty nice consistent head here, come on. - Yeah, the head's really nice, very small bubbles. - Light tan. - It's got that classic Unibrew smell. They're house yeast, something special. - Yeah, Unibrew has some really nice yeast. - It's a little bit sour smelling, actually. - I kind of get like a positivity. - All spice, a little bit of, I guess it's dater prone. - Yeah, there's something ry-like also in the nose. - Totally. - Or like caraway seeds. - Yeah. - Oh, yeah, fucking nailed it right there, caraway. - Yeah, something grassy, caraway. - Plums and dates. - Plums and dates, absolutely. - Yeah, more fig than plum. - Something like one of those dark purple grapes also. - Hmm, there's graininess. - Yeah, fig. - Figured again, totally. - That's how I had to take off my glasses and get all the eye for that. - Yeah, your glasses were obstructing your nose. - They were. - There's something in here also that's reminding me for some reason of bread pudding. - Yeah, totally. - With the raisins and stuff. - Like fig-newton bread pudding, that sounds delicious. - A lot of times with Unibrew beers, they kind of tend to come off fruity. And this one's, there's definitely fruit components here, but I'm really getting a lot more malts and a lot more of that breadiness that's going on. - Damn, guys, fig-newtons and beer. - I really want that now. - I think you've got it in your glass. - Fig preserves are pretty damn awesome. - Mm, just tasted this. Ooh, that ain't bad. This was a great time to pull this bottle. - Ooh, yeah, no shit. - First thought in my brain was, what's the ABV? - It's 10. - It's 10, ah, ah. - It tastes like it's 10. - Yeah, I'm a little surprised by that, considering that it's what, two-ish years old. - Yeah, that's the first thing that jumps out of me. It's like, wow, this is pretty hot. - It was a little bit more boozy when it was fresh, actually. - And that's really hard to imagine. 'Cause, I mean, this tastes like 10% imagine boozy is a little deceptive. - But yeah, tastes a lot like a fig-newton. - Yeah. - But there's dates and plums. - Yeah, I know. - It's plums, there's that all-spice, there's a little bit of clove. If you got all those things and you boiled them in wine for a while with some dark sugars. - I'm getting graham cracker or like ginger snap, something along those ones. - You guys are just describing how to make homemade fig-newtons. (laughing) - Boil fruit in wine, I say port. Make crust or casing, which you could use graham crackers for, assemble, put in mouth. - And you just mentioned port. There's a port-like quality for this as well. That's really nice. Fig spread. - It's like that fig preserve that you always buy at Central Market. - Yeah, this stuff is really good. - Man, this one with its flavors would go so well with a cheese plate. Fuck yeah. - Nailed it. - This is probably as close to a perfect all the way around pear with any cheese sort of beer. A cheese plate, a cheese spread where you have all the fruits and the dried fruits and the honeycomb and all that other stuff. - You can scat those because you got it right here in this beer. - I want humble fog so bad. - I kind of want this with something different, like a Gruyere or something a little slimier. - I want to save the humble fog for a goose. - I want some triple cream. - Yeah. - Something like that with this one. - Oh absolutely. - I'm actually digging on this. A lot of the complaints that I've heard about Yanny Burrows that their beers taste very similar. Some of them do, but I find that the best thing to do with these beers is that they all age amazingly well. And I think that they develop quite a bit more character with a little bit more time behind them. And this was definitely a good time to pull this bottle. - Absolutely. - Just drinking a lot better than it was when it was fresh. - Fig and Newton beer. And I was just reading that it has the vanilla undertones. I was like, that's what that is. Okay, yeah, I get that. It's really nice. - Yeah, this is a really fucking nice beer. - It's a fall beer though. - I think of this and I think of sitting on the porch in the fall. - Yeah, where it's not too cold, but it's not warm at all. - It's cool. Where your beard is growing out at probably a pretty decent rate. - You don't have to wear pants with your flannels. - Yeah. - Is that just me? (laughing) - Mainly. - You are wearing flannels and no pants. - Hmm. - You're out of season, no. That's a fall wear. - This beer's really getting better to me as it warms. Not that it was bad to start with, but. - I thought maybe the coldness made it a little bit more abrasive. - It had a strong bite to it that you can't overcome because of the chill. - Yeah, it's becoming a little bit more marmaladey or preserve-like as it warms. - Yes, it seems thicker. - Yeah. - In a good way. Nice and spicy too. - Molling spices. - Yeah. - There's a couple of unibrew beers that I don't know if this is just a bill thing or if this is an actual Canada thing, but he introduced me to the Kelka shows. - Yes. - And warming that up in cold weather and then having that is like an actual heated or hot beer. - It's actually on the bottle. - Oh, is it? - They drink either cold or hot. - Interesting. I dare to think that even this one would be pretty good if you warm this up and it was like super hot outside. - I can totally imagine this being really good hot. This is an interesting beer. I didn't know what to expect from this. I'd never had this one before. - It's got some decent complexity. - Yeah, it really does. - Did you just buy it and stash it? - Yeah, I did. - Nice. - I mean, I feel like you could do that with a lot of Belgian beers is that you could just buy them up, throw them in the back of your closet for the folks that are trying to build up a cellar for aging by Belgian beers for that purpose. Throw a bunch of those back and then you can start padding that collection with other things. But I think having that as like sort of a good backbone to your cellar collection, it's really hard to go wrong with Belgian beer. Even at room temperature aging, I still think that they do really, really well. - Yeah, especially when you go with like the strong dark hails. Very, very good. Quadruples, strong darks, even some triples. - Triples actually do pretty well with age. I think it's alcohol content on those that really kind of helps them. - Yeah, and the yeast and the fruit also are really fucking nice for that. But you guys ready to rank? - Done. - I am. - I'm ready too. Who wants to start? - I can go first. - All right, Mike, go for it. - The top two were kind of a difficult toss-up for me. But the one that eked out as number one was the horny devil. I really liked their interpretation of this style of beer. I feel that a lot of people, there's a lot of breweries out there that do homage to the dooville. And they all taste very similar. This one did a really great job of being its own beer. My number two is the heavenly fioha. Man, that passion fruit note really stuck a chord with me. I felt that that was a really awesome take on a triple. Again, just real musty fruit notes that were there. Really, really appealing, especially when you let it sit for a little while. My number three is this Grand Reserve 17. I really like how complex this is. I like the spice notes. I really like that fig, deity sort of thing that it has going on. Like I said, this was a really great time to pull this bottle. My number four was the Iron Throne. I liked the fact that it was kind of straddling that blonde ale meets Cezanne thing going on. I still think it was a little young. So people out there that have one of these bottles still, I would encourage you to sit on it for another six or seven months. My number five, bourbon barrel stout. I still think that this was a tasty beer. I just think that in the face of all of these other ones, there was a certain level of complexity that was present in all of them, except for this one. This one was a little bit more straightforward. And honestly, I'd like to have a little bit more of the vanilla tones, a little bit more of the bourbon aspect of this, where it just kind of seemed to fall short for me. But that's my five. - Cool. I'll go next because we have the same rankings. - Sock. - Our palettes are awesome. - Don't get between our love. - Our number one, my hour, I mean me and Mike, because we're beautiful together. Horny devil, man, that beer was so fucking cool. It was interesting to me how unique the flavors I was getting out of that beer was, that grapey quality. And it had all these other fruit flavors that I couldn't really put my finger on. But the progression that that beer had in my mouth flavor wise was almost a complete opposite of what I expect when I drink a beer. You know, usually you have, okay, you know what? But in my mouth, I feel the mouth feel and then I have this flavor and then hops and some malt and then the finish. This kind of was inverted from that, where it was these weird fruit things. I don't know, I really don't know how to describe it. - It didn't have much of a bell curve as much as it had a gradual, or not even a gradual, but just an exponential sort of increase towards the finish. - Yeah, it was really, really interesting. And I would drink that fucking beer all the time if I could get it, great stuff. Pick it up if you're in that area. Number two, heavenly fee fee fee fee fee fee fee fee fee fee. - Yes. - That beer was fucking better than I remembered it being. And I love the way that hibiscus and the fee fee fee fee fee ended up developing into this really awesome, stinky fruit trinity that is guava, passion fruit, dragon fruit. Like I dug the hell out of that. My third favorite was this Grand Reserve 17 that I'm still sipping on in my glass. Super fruity. I mean, I really love the dark fruits boiled in wine, turned into a fucking marmalade. That's really what disappears like. And it is distinctly bready. And it's got some really nice maults to it. Sure, it's a bit boozy, but I think it works here. I really like that beer. Number four, iron throne. I like that a lot. I didn't think it was like, oh shit, this beer fucking must try, go out and get it better. But for what it was doing, yeah, I thought it kind of landed between a blonde and a Cezanne. It had a lot of the qualities that I like about both of those beers. Really nice and dry. Got that interesting bubble gum flavor out of it. Good stuff. Number five, bourbon barrel stout, which I liked, ish. I'm not gonna go pick up anymore of that. If it's at the bar, I wanna try it on draft, absolutely. And it had some good flavors in there. I like the chocolate. I like that strawberry thread that was going through it. But I really wish there was more bourbon barrel. I wish there was more body and probably some more alcohol. I think that would have done that beer a lot better. Just drop some bourbon in it. Yeah, maybe, yeah, maybe that's all it needs. You have to add your own bourbon to it, that's a problem. Yeah, and then that's the thing. Yeah, I don't wanna fucking bring it home and finish out the kit, you know. (laughs) I like the dough, I have to add your lemon wedge. Yeah, no. I like the routine. I know you do. Who wants to buy a bottle of wild turkey anyway? That right, exactly. I probably finished it off with a better bourbon. I would too. Some Blanton's in it, let's do that. Nailed it. But yeah, it's an okay beer, not anything special. If, like I said, it's at a bar, give it a shot, don't bother picking up any bottles. And it's day as you go. Following everybody else's path, my number five was the bourbon barrel water. (all laughing) Just kidding, I mean, I like it. I love the flavors that are going on in this bourbon barrel stuff from Anderson Valley. I just think it falls short on a few points and then compared to everything else we've had tonight, it's just not tickle in my pickle. Number four, I picked the Grand Reserve of '17. Again, delicious and I love Unabru, it was one of my training wheel breweries. It's a very delicious beer. I wanna drink more of it. Number three, I picked the heavenly fei wah. I liked the passion fruit and the tropical fruit that was going on with it. A little bit of tartness. The mouth fell in the body, we're a little lacking for me, but it was still very, very delicious. Great collaboration between you Belgium and you had yes he all. Amazing. - Mailed it. - Thank you. Number two, actually, I think these next two are gonna surprise, mainly John, 'cause nobody else cares. (all laughing) - We're not even listening. - Fair enough. Number two, I picked Iron Throne. - Oh, nice. - First of all, it's from Amigang. And, well, I like them, but they're not that special to me. - Okay. - For some reason, I just kept thinking about this beer. Multi and delicious, a little bit of citrus. And I wanted to chug it, but I didn't for the show's integrity. But I'd pound a bottle on the back porch when the neighbor's watching in a big deal. Number one, I picked the-- - I picked the creepy neighbor. - I know, pound, I think she used that with a different definition. - Number one, I picked the horny devil. - Nice. - I found that one on the-- - As much as I was picking it apart, I think Mike nailed it when he said I had to say all these bad things about it before I realized it was my favorite thing ever. - Cool. That all makes sense to me, too. I mean, we have-- - Well, 'cause you finally understand my crazy-- - We have no, there's no way. I don't have enough PhDs in life. (laughing) Don't understand, you're crazy. But, Grant, you're last, go. - Number one goes to the heavenly field. - Oh, my. - Says all the Benedictine monks. ♪ It seems like passion fruit ♪ ♪ And I thought it was delicious ♪ - I really love this heavenly field hall. (laughing) I think their name sucks because they chose a word that us Merkins can't say. - What? ♪ Heavenly Siohara ♪ - I don't know. ♪ Heavenly Guava pineapple ♪ - Thank you. - Yeah, this beer, I thought just tasted great. It's a slow seper, but it had such a distinctive taste of passion fruit. - Yeah, I guess that's not exactly what they're going for. They're going for the fielho, but nonetheless, I was so amazed by how it really encapsulated that flavor to me, and I was smitten with it. - Safe y'all have one more time. - Fielho. (laughing) - Oh, man. - Number two goes to the horny devil. And thank you, Stephen Gonzalez. - Yes, thanks, yes. - Thanks, Stone Brewery. - Oh, Stephen Gonzalez. - This episode brought to you by Stone Brewery. - No. (laughing) - Nothing to do with them. - Oh, sorry. Thank you, Stephen Gonzalez for the horny devil. I thought number two, this beer, no, man. I can't do my words. (laughing) Go. Number two. - horny devil. - Number two is horny devil, sent to us by Stephen Gonzalez. I thought this beer tasted a lot like fruity pebbles. And if you know Grant Davis, you know that one is A-okay in my book. I love me the fruity pebbles. I don't think I really have to say anything more of that, really. - That's fine. - Number three goes to the Iron Throne, just like the three dragons of Westeros. Tyrion, Jon Snow, and of course Daenerys Targaryen. I think that this is just the perfect triumvirin' a beer. - If you were just like a wizard, that would be so much better coming out of your fucking mouth. - This beer has some magic in it. You know, even the green fires that they throw, the wildfire in King's Landing couldn't top the peppery goodness of this lemon pepper beer from the Iron Throne. - What is he talking about? - I don't know. - Number four, goes to Grand Reserve. Big Nittens. I thought it was all right. Overall, I think that the taste is not necessarily in my wheelhouse. It's y'all's thing. You guys like the Univruh beers a lot more than I do. It's okay. Number five goes to a beer I did not like really at all. It reminded me of my childhood when I used to sit at the table and just eat handfuls of butter. - It really did. - I did. I would actually not even sit. I would stand to my sisters and y'all at me because I'd stand at the table, and I'd stand and they would all be eating, and I'd just take handfuls of butter, eat it, and now I have negative connotations to that. I don't like eating handfuls of butter. He's had five heart attacks. This is a cholesterol beer that I'm ashamed that you guys like so much. It's dangerous for you guys. I do bad news. - I like it a lot. I thought it was all right. - And if this beer was on draft at a bar, I don't think I'll drink it. - That's understandable. Okay. - I just didn't care for it. - Well, sweet, man. Thank you so much for your rankings and your beautiful asshole. - Have you seen it that close? - No, he... - I just got it bleached. I thought you said you're a beautiful asshole talking about Grant's specific body weight. - Not necessarily. But thanks, guys. I really appreciate your rankings. I think, except for when Grant was talking to all that Lord of the Rings gobble degree. (laughing) - Oh, my God. - Yeah, Grant, Lord of the Rings sucks. (laughing) - Oh, fuck you guys, all of you. - I didn't say it sucks. I just said it was gobble degree, dude. - I just wanted to get his passion messed up. - It wasn't gobble-y joke. It was defrocking. (laughing) I was looking in defrocking. - He's only saying that because they said gobble-y goo in his life is Asian. (laughing) And he took him rich. I'm sorry. (laughing) You guys, thank you so much for being here today. - Thank you for letting me go. - Thank you. - I questioned that. - I questioned that. - This is a cool point. - Simply. - Wait, my girlfriend's Asian, too. And Mike is a deep red. (laughing) Oh, fuck! You guys thank you so much. And everybody, thank you for listening. - Thank you listeners. Keep donating to us. - I really love the way our listeners have been supporting this. I mean, you guys are so fucking awesome. - And really keep doing it because I know there's plenty of you listening who are just fucking moochers. (laughing) You think that you just get free entertainment? You guys illegally download. - I mean, Game of Thrones, the most illegally downloaded, amazing show ever? - Yeah, because you download Game of Thrones, you owe us money. - Yes. - This is how life works. Thanks, Grant. Thanks again for listening so much. You guys have been fucking awesome and great listening to the show. - I'm significantly more drunk than I was at the beginning of this. - Weird how that works. - I wouldn't say significantly for me. Let's drink more. - Okay, we could go downstairs and have them at the beer. - Yay! - Yeah, and be on the lookout for more beerous glasses 'cause these things are sweet. - Yes, please. - Please. - I was gonna say something about you from the link through that sentence. (laughing) - Because I am drunk. (laughing) - Shit. - Amazing. - Bottoms up, bitches. - Bottoms down, bottoms down. - Why are we calling them? - Why are we calling them bitches? They're really nice people. - Have you met them? - It's a term of endearment. - I've met some of them, yeah. - Have they been really nice people? - Yeah, all of them. - You don't think they're big things? - No, Jonathan, on the streets, calling someone a bitch is a term of endearment. (laughing) It means you're my homie, basically. And I respect you. That being said, bottom's up, bitches. (laughing) - Good night, everybody. - Bottoms down. - You're back. - Mike is flying through a booze, Ace. - Give me mouth hugs. - I don't know. (laughing) - What the fuck are mouth hugs? ♪ Oh, I'm moaning a cab ♪ ♪ 'Cause my stomach feels small ♪ ♪ Is my taste of ♪ - More information on the Beerists podcast, including show notes and pictures, visit thebeerists.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 Deflated Balom. Follow him on Twitter at twitter.com/ Ian_butcher93. I'm John Rubio. Thanks again for listening. - Just like the three dragons of Westeros. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. - Gobbledygoo. [ Silence ]
