Episode 55 of the Beerist's podcast recorded on April 14th, 2013, Goosens! Lecile bonta roule, we're gonna let the good times roll on this shit. Ro-ho-ho. Is that what that means? Yeah. Okay, I don't know if you French at all. Do en la rouge, el unen laseche. I already know what that means. I'm John Rubio and these Frenchies that we have with us are starting from my left. Anastasia chocolate croissant, Kelly. Thank you. And also joining us. Great, Davis. Of loungegeeks.com. Yes. And fatherhood fame. And we also... I broke great. Also... That's really good for you. With us. Michel Embel. Holy shit. Nice. So glad Mike's not here. I'm gonna call you that from now on. No, just kidding. Michel Embel. This is my friend. Michel. Today we're doing Goosus. Goosus. Goosus. Goosus. Goosus. That's the last one. It wasn't a thing. They're none of those things. Some of those are. Yeah, we're doing a Goosus show. And I'm really fucking excited about this. I love Goosus. Me too. These are like Mexican beers, right? No, not at all. And please don't be the dick bag that writes in and says we're pronouncing it wrong because there's like five different acceptable ways to pronounce Gusa. Yes, they're a very good friend. Depending on, you know, if you're American, if you're in a Dutch speaking world. Yeah, there's goos. There's goosus. Who's a who's? There's goosus. I've heard he's a gozer. Gozer. That works too. So if you pronounce it differently, good for you. Yeah, congratulations. We know we're getting it wrong. Before we get into our beers, I want to read a couple of emails. The first one says hi. My name is Sam. I just wanted to say thank you for helping me expand my horizons in the world of beer. Thanks to you guys in my local craft beer establishment, Pints of Plenty, it's made it possible for me to understand what I'm tasting and how to get the full enjoyment out of any beer I taste. Again, I want to say thank you. Also, I'm coming to Austin in May to look for a place and to job hunt. So I was wondering where would be a great place to go for the beers that I have not yet to try. P.S. I love darker beers, stout supporters, et cetera. But I'm ready to branch out. And when will you all do a cider episode? As soon as John realizes it's some value in it. Maybe. Thank you for everything. Samuel. So Samuel, you're going to be moving to Austin. I hear Houston's nice. Oh, yeah. Yeah, Huffington Post said Houston's a better place to go to than Austin. Oh, Plano. They're wrong. They're all wrong. It's best of luck finding an affordable place now because it's so many people have poured in here lately that the price is just for getting housing is huge. It's cheaper to buy a house right now. It kind of is. It's cheaper to buy beer than a house, I find. Yes. But that gets to his question. Like, where should he go to check out beer in Austin? Oh, geez. Yeah, it's really hard to not find beer in Austin. I'm feeling like we're going to leave a lot of good places out whenever we start making this list. Yeah. Draft house whipping, flying saucer. Black star co-op. Black star co-op. Easy tiger. Easy tiger. Off field. Ginger man. Crap pride. Crap pride. Bangers. There's going to be like five more places that have been opened up by the time this episode comes in. Yeah. Well, and the cool thing about Austin too is almost anywhere you go in your neighborhood, even if it's like a shitty down south neighborhood, if it's like but nowhere north, you'll more than likely be able to find a bar out there that stocks either decent beer or awesome local beer. Yeah. Like there's a bar down south here that we go to that I'm not going to name because it fucking sucks, but they have loganitas and bottles. Yeah. And you can't go off. We have this thing called Sixth Street, which has about four billion bars on it. Yeah, and they all suck. But you still can probably get like a 512 or like an Austin beer works or a fireman's four at these places. Yeah, absolutely. Those are great. And it's more difficult for you to find a place to not get decent beer. Yeah, that's actually a lot more difficult it seems. Drop us an email. Let us know when you're going to be in town and maybe we'll go out and have a beer with you at one of these fine establishments to show you how to get to Houston. We've been known to do that. Yeah. Welcome to Austin. We hope you enjoy the allergies. The next email that we have says, Hi, beerists. How are you? John, read those goddamn nicknames Rubio, Anastasia, Zip, Zip, Zippity, Bob, Kelly, Grant Macho Man Randy Savage Davis, Mike, Mike Lambert and Ryan, fuck you. This email is for you mesh. Whoa. We're doing all right. Oh, this is Harrison Edelman. He says, I'm fine. Thank you for asking what in all caps. Anyway, I second the idea of a nitro stout show and nominate left hand nitro milk stout as the best nitro stout for the fact that they don't even need a widget to make it work. Boo fucking. Yeah. This is a drunk email. So what is the worst drunken text message instant message email you've ever sent? For me, it was any drunk text I've sent to an ex girl I dated to try to fuck her again. I sent dick pics to my wife all the time. Yeah, I don't ever fuck up guys. Okay. I try to lose my phone when I'm drinking and all the text messages I send are like to my best friend telling her how much I love her. That's a very good personal policy. I will follow that forever. Thirdly most. What is your favorite drunken activity besides more drinking? Probably eating for me. Fucking fucking for Mike. Reading poetry or just reading anything out loud playing video games. I like sport drinking a lot any kind of drinking games and the email closes with enough out of me. I agree. Harrison, pass me another beer Edelman. Thanks Harrison. Thank you. Thank you. Thank you. Pretty entertaining. Donations. Oh, we've received some donations since the last time we've recorded. Oh yeah? Why is that? Well, you know, we did this whole voting thing for our episode that we're recording next week. By the time you guys hear this, that'll already be recorded. I mean, we're still taking donations, but you know, you don't have to vote for this next thing because our one year anniversary episode has already been recorded. We're getting old. Yeah. And we're going to drink a bunch of fucked up shit. I don't even know what it is yet because not all the votes are in, but it's going to be fucked up. Yeah, and for those of you guys who are going to still donate to us, everybody who's donated is going to be eligible for a prize. An awesome prize. Yeah. And we've already been talking about what that prize is going to be. And so far, it is a awesome and be delicious. Now, what about people that donate after the fact of our one year anniversary? Oh, they'll also still be eligible for the prize. We like money. Yeah. And all the money that we get is going to go towards us getting to the Great American Beer Festival in October. So we're going to be doing ongoing fundraising efforts from now until October. It's a worthy cause. Yeah. It's going to help us do a lot more for the show, but we got donations last week from Evan Gundy. He sent us another donation again. Yeah. It's amazing. Baller. Yeah. Super fucking awesome. Thank you, Evan. Gregory Ramirez also sent us a second donation again. Yes. Baller. Yes. It's amazing. Thank you, Gregory. We love you. Sent a donation. Right on. Our other friend Ben Glaston sent another donation in Scott Peterson. Thank you very much. Scott Timothy D. Burks and Ashcan Abusadi, he's easy, easy, easy, easy. No, man. I don't know how to pronounce this thing. He gives us money. You respect how you pronounce his name. It's Abusadi. Ashcan Abusadi sent us a donation. And I know Ashcan. He's a cool guy. Nice. Thank you guys. So, so much. It helps amazingly. Sent us a donation, go to theburists.com. We have a little PayPal, donate link on the left-hand side. And send us some money. Send us five, 10, 15, 20, 30, $1,000, whatever. Please. We appreciate it. We will continue to provide you guys with free entertainment. Yes. Thank you guys so much. We got an iTunes shout out this week from Tango Papa Sierra who says, "We might be the best combination of entertainment and education he's heard. We share insights without making him feel inferior." It'd be, "Oh, you're going damn. We are." No, we are. Thank you so much Tango Papa Sierra. Really appreciate it. And if anybody else wants to leave us a little five-star review on iTunes, get on their search for theburists and leave a five-star rating and write a little review for us. And if you write that review, I can see your name. It really helps us show out, gets us higher in the rankings in iTunes and gets more eyes on our show. We're ears listening to our show. So thank you so much. Let's get into our beers. Let's do it. Our first beer for the evening is Cuve Renee by Lindemannsbury out of Pleasantbeak Belgium. It's 5.2% ABV and it's a year-round offering available in bottles. And I guess on draft two, maybe, you know. No, don't say draft because if I didn't put draft, that means I either don't know or it doesn't come on draft. I've never seen this on draft per se. Okay. So it might not be. I don't know. It's hard to find on draft in America. There's only one that I know that'll be on draft in America. Cool. And this was bottled in March 2012, this particular bottle. It's a corked and capped bottle. I was going to ask. Because in the past, historically speaking, there was a lot of this that was aged that was just sitting on the shelves and I think that all of those have gotten picked off at this point. By me. Yeah. Me. And just so you guys know, goosas are usually a blend of a couple of different years, two or three different years. Sometimes four different years of lambies, which are these spontaneously fermented barrel aged sour beers that started in the Sen Valley in Belgium. Really, the art with this beer is the blending. Yes. Just being able to take upwards of three different beers to make something this awesome. Yeah. It's pretty incredible. Yeah. So lambic is a spontaneously fermented wheat beer. That's, I guess, the easiest way to put it. It's more complex than that. Well, I mean, some of them have, you know, like a 60% barley. Right. I know they all have wheat and aged hops and barley. It's way more complex and depends on the lambic brewer and the flora and fauna and the air and spiders and all that. The fauna in the area. Whatever. Whatever. The deer is floating around. Yes. Yeah. That's how your spirit animal comes. And then goos isn't actually something that's brewed goosas a blend. Yeah. Of two or three or four different lambics. The ones that we're going to have are going to be one, two, and three year old. Yeah. So young and old blended into one to Minkus. Like we said, this first one, Kubei Renee, it's a really pale, yellow, golden color. Most of these are going to be this color, slight honey highlights, I would say. Yeah. It's all pretty. It is. Nice white foam, medium sized bubbles. The head was quite a bit greater when I was initially pouring it, but now it's kind of dropped down to just a thin layer across the top, but it hasn't disappeared at all yet. And all these beers are definitely ones that you want to leave the sediment in the bottom until you try it first. Yeah. You want to try to pour this clean as possible. Yeah. Smells awesome. Funky. Very funky. It smells like sourness and the botanical gardens. Yeah. Totally. It's very floral. Yeah. You get the citrus notes. They're all going to be a little tart smelling kind of citrusy. This one, I kind of get distant notes of honey, but a large amount of like horse blanket and funk. Yeah. A little bit of lemon, lemon peel. I get a little minerality. Oh, totally. Yeah. There's also something akin to rotting wood hay and something almost not in a pejorative sense at all. Something almost fungus-like or something kind of just old. Yeah. Like a cheese will get that bacterial fungal quality if it's a stinky cheese. Something like that. There's also something very sharp about this one. I thought it was a little band-aidy. Yeah. Slightly. It might be, but that could just be playing into all the other smells that we're getting. Or rubbery, something like that. Yeah. Yeah. Maybe solvent-like or something like that. Yeah. There's something in the nose that's not quite as appealing as the other aspects of it. I don't know. Let's give it a taste. I also want to point out something interesting that I found out in my research. So Lindomens is imported through merchant DuVin, and that's how it gets to America. And on the merchant DuVin website, it said, you know, they had blended the Kuberine and it was unfiltered and all this and that. And then eventually they had switched to a filtered pasteurized version. Okay. And then merchant DuVin was like, oh fuck no, you need to go back. Right. You need to continue making it unfiltered and traditional because more people want that. I'm really glad that they did that. And I just took a sip of this and this is nice. Mm-hmm. I love this. The longest time and kind of still is really the main accessible goos, at least here in Austin, Texas. Yeah. There's not too many that come to mind other than this that's readily available on our shelves. But tasting this beer, the first thing you get is a really big blast of sourness. It kind of resolves to like this lemony, acidic, almost lactic and citric acid quality. Yes. I also like this one because I feel like it's the most accessible palette-wise or taste-wise because it's going to be funky but it's not going to have all these strange terms that you guys will hear later on in the episode. Yeah. Some of these ones that are coming up get quite a bit aggressive. But yeah, this one's definitely, I would agree, one of the more accessible ones palette-wise. Yeah. Super dry. Dry, lemony. And I'm also getting a lot of grassiness to it as well. I get a lot of cereal and green at the very tail end as the sourness is dying out. The one thing that's still left on my palette, something that's almost reminiscent of like cereal. Yeah, or something like a multi-green bread or something. Yeah. Yeah, totally. Yeah. I think it's a little bit too carbonated initially and too cold. I took and poured it a little bit more in the second glass so I could warm it up and swirl it more. I like it a lot more. It's a lot easier to drink once it's warmed up. Yeah, there's a ton of carbonation in this thing. We probably are drinking it a bit too cold. Yeah. So most gusses shouldn't be fresh out of the ice box cold. Right. It's got this salty quality on us to it too. It does. It's almost sea salty, minerally. Apparently. Yeah, once you work the carbonation out a little bit, it becomes easier to get some more of the little complexities of it. It's also a fun one to age. Well, for me, I can usually find it and it's usually not that pricey. So I like to grab a bottle or two and just toss it in a cellar. I mean, I've had some that were like six years old and they are still fantastic. I think the sweet spot on this one is closer to like the two or three year mark. Agreed. Sure. But this is a great beer. I've said it's fairly cheap as far as gusses go so you can grab a couple of them and forget about them in a closet somewhere and they'll do just fine. Yeah. And the sourness is a little bit more sour than like a sour raspberry and lemon juice, that sort of thing. But it's easier to take than that, I think, in my experience, in my opinion. There's also some woodiness to it as well. The grassiness is getting bigger as it warms up. I just burped and I noticed it's very earthy. Reminds me of hay, reminds me of cheese rinds. Yeah. I think once this warms up like a little bit below room temperature, it's a lot brighter. Yeah. It sings in my mouth. Yeah, it's less bitter, isn't it, than it was when it was cold. Because yeah, we're all drinking this from a stemmed class with a big bowl and we're cupping it in our hands. So the warmth of our hands is warming the beer down rather quickly, actually. It's becoming a lot more interesting and deep than it was when it was cold. We're getting a very slight sour berry component to it as well. It's really, really far back there, but there's a hint of that sort of thing. And maybe something like green grape skins. You know, with a lot of these, it's very reminiscent to me of unripe and strawberries or something like rhubarb or something like that. Yes, yes. I totally agree with that. I tend to find that a lot with a lot of different sours. I feel like lawfully has a certain unripe and strawberry kind of note. I really dig that flavor profile that really appeals to me. We're mentioning these fruit flavors, but those fruit notes aren't overtly fruit notes, right? I mean, they're a little bit more of an impression of those things. Right. They're such an enormous complexity to gooses. And I think it's, these are ones that are really, really fun to pick apart. The fruit notes are some things that you kind of got to dig for, at least underneath all of the funk in that horse blanket and some of that grassiness. Aside from maybe like the lemony citrus, that's right, exactly, but yeah, otherwise. What a nice beer. Lindemans, the other beers that Lindemans makes, I'm not really that big a fan of. Me either. They're fruited lambics tend to be very, very sweet. There are a couple of different styles of lambic brewing. One tends to be more traditional, dry, unfiltered, unpasteurized. And those are sour, amazingly complex. And then there are the sweet versions, which I don't really like so much. They tend to have some artificiality to it, which I don't know if it's really because they put artificial stuff into it or because of that's the way the esters and stuff kind of express. When I was in Belgium, a lot of what they did, especially me going up the first time to the bar and asking for a gooses as an American, they offered me some grenadine or some fambois to mix with it to cut down on the sourness, not really realizing that I'm a total sour head. Yeah. But I find that a lot of the other beers that Lindemans makes, like their creak or their frambois, actually mix pretty good with these. If you want to just do like a little splash, just to change up the flavor profile. A little splash of their fambois with the aguso, yeah, you can see that working. Welcome to my drink. Yeah. As a station does that a lot. Patris H. Powell, splash of frambois. Nice. My night is set. Mm-hmm. I think that their fruited lambics have some sort of additional sugar in them. I want to say they do to make them more commercially viable. Aspartame. It could be wrong. Yeah. Aspartame. A lot of lambic breweries will add some type of sweetener to it, oftentimes aspartame, to kind of make it more appealing to a larger audience. I feel like especially Lindemans, though, about 50% of their product beer goes to export. Oh, wow. Yeah. Well, cool. Do you guys want to move on to the next beer? Yeah. And-- I know. I've been so excited for this show just because we're going to have-- It's one of my favorite styles. Me too. It was one of those things where, like, when I brought it up with Rubio, it was like, "Man, you know, I've really been stocking up on goozes lately, and I know you do too, because this is one of our favorite styles of beer." Oh, yeah. And it was like, "Why haven't we done a goo show?" It just didn't register with me that we hadn't. Right. Let's look at the bottom of the bottle for the couvet Renee, and it's chunky. They all have a lot of sediment at the bottom of the bottles. It's definitely one of those beer styles that you really got to be careful when you're pouring. So we have two different bottles of this next beer, which is the Gerardin gooze, or the Gerardin. I'm not really sure how to pronounce Gerardin or Gerardin. We've had this before, right? We have it. It was a very early episode that we had this. It was probably episode three or something. This is when I was saying I didn't like sours, and I tried this, and I was like, "Ah, maybe I like sours." Yeah, you actually kind of like this one. Yeah. And this is the Gerardin gooze. It's 1882 black label version of that gooze. It's from Briarri Gerardin in Lindenburg, Dilbeek, Belgium, 5% ABV, and it's a year-round offering available in bottles. And I'm going to read a little bit about Gerardin. It's the largest of the authentic lambic breweries, and gooze blenders left in the San Valley. It's a farm brewery on what was once an aristocrats estate at St. Ulrich's Capell. The brewery began in 1845 as part of an aristocrats estate. The Gerardins have owned it since 1882. Through four generations, they grow their own wheat, brew lambic, and wintery and produce pills in the summer. The Gerardins use 40% wheat in their lambic and still have a mill that grinds the grain between stones. I had no idea about the pills. I didn't treat them either. I didn't treat them either. Yeah, I know. I don't think America gets it. Yeah. They still have a stone grain mill. A stone grain mill. That's awesome. That is pretty crazy. That looks for sending me this one. Thanks, Mike's parents. Thanks, Mike's parents. I would like to thank them as well. I'm 30. Hey, Boulder Beer, you buy a lot. So this beer is hazy, golden color. It's a little bit darker than the last one. A couple of shades. A little bit more orange. Or honey color. Yeah, kind of highlights to it for sure. Get out of my head, Mike. It's a really rich, vibrant, yellow orange. Small bubbles. Oh, yeah. Wow. The nose is entirely different from the last beer. Oh, fuck yeah. Like cereal farts. Okay, good. Because I was like, this smells like shit, right? It smells like shit and cracker jacks. It's definitely more of that horse blanket manure bit cereal far less floral than the last one. They actually let their horses just shit in the beer. They're like, "Hey, that's nature." Oh, but there's also a lot more fruit in the nose as well. I mean, you're not wrong about what you're saying. Yeah. It is funky and weird and farty, but there's a lot more fruit presence and a lot more barrel presence, wine barrel presence, peach or apricot or something along those ones. Yeah. I was thinking pomegranate and something like apricot. You know, after you let it open up a little bit, it really kind of loses some of that farty kind of note. Yeah. Or maybe we get used to it. Yeah, there's something in the nose also that's similar to not exactly fresh plum, but something pluot maybe. Okay. Ooh. Yeah. I get a little bit sweet tart, not a lot of candy-like. Sweet tart. Yeah. You guys should just take a sip. I'm going to. And the head, I noticed the bubbles are far smaller. It looks far less carbonated than the other one. Yeah. It's like lemon pennies. There's something metallic, yeah. The body is entirely different on this beer. It really is. And you know, I'm not getting so much lemon penny. I do get a little bit of metallic, but I get a lot of what tastes to me like wine barrels. Mm-hmm. Certain tannic qualities to it. You're definitely on point with that barrel. It's hugely oak, and that's the part that the back sides of my tongue and my mouth is just this biting wood character. Okay, yeah. Oh, yeah. So the metallic tastes definitely faded after that first sip, thankfully. It seems to me like any time I have a goose, there's a barrier, that first sip barrier that has a lot of weirdness to it, and then your tongue kind of acclimates to that. Mm-hmm. And you could start tasting more of the interesting stuff about it. I mean, I smelled it on the nose, and I still get it in the aftertaste of crackerjacks. Mm-hmm. And the onlyness at the very end really reminds me of crackerjacks. I totally understand what you're saying. Mm-hmm. It's really bizarre, because I don't remember that taste at all. Last time I had this. Completely different beer. Yeah. Mm-hmm. This is also very sour up front. We haven't even really mentioned that so much, but very sour up front, all these are going to be lots of lemon, lots of similar qualities to the last one. Push right past the givens. Yeah. Yeah. But again, this is a very different beer than the last one. I think this has more fullness in the flavor. It's still very farmy and funky, but like I said, I'm tasting a lot more wood and a lot more fruit. And the carbonation is completely different, so it's really traveling across the tongue in an entirely different way. And I'm sort of processing the flavors in an entirely different way as well because of it. You know, I'm getting something in this that's reminding me of some flavors that I got. I don't know. It was a couple of shows ago. It was a beer that we were drinking that had prison huge qualities to it. Oh, geez. That was what that was last week. The last show we did. Was it? Yeah, I was talking about the oranges in the beer. Yeah, like the fermented oranges and the fermented- What was the show we did last week? It was the Odels, the barely- Oh, yeah. That's right. Was it the Amust, or was it- No, no, no, no. It was the- It was shenanigans. There's some of that fermenting fruit quality to this as well. I'm getting something that tastes like fermented oranges and pineapples, and not fresh fruits by any means, but stuff that's gone off just a little bit, but it's very pleasant. Yeah. It's going to be really interesting having all of these goozes side by side because I don't think I've done this before. I don't think I've never done this. We only get one of these beers in Texas. Right. This one has even more of this funky, bitter, rind quality to it. Yeah. This doesn't have as much of a punch, I would say, as the Kubei René, but yeah, it's quite a different experience. Yeah. For all of its similarities, the details are so different. I think they're not striving for mass appeal is another thing that needs to be examined with this one. This one definitely is a little bit more hard to access, I guess, unless you've been sitting with this or been studying goozes and kind of playing around with all the different kinds that there are. It's definitely one that's a little bit more funky, and not everybody really agrees with the funk level for some of these. This is somewhat of an acquired taste, but man, I'm all over the thing of this stuff. I think it's as an acquired taste as the leap it takes to get from basic cheeses to the more funky and aggressive, bitter cheeses, something that's more fungal and more bacterial and flavor. Sure. The Roma is so gross, it's almost like sulfuric rotten egg kind of thing with the hay and a funk just right there in the front, and then you taste and you're like, "Wow, that's actually really good. It's such a butter face beer." But it's also one of those things that while I'm drinking it and smelling it at the same time, those things make sense together, that aroma for as almost off-putting as it is when you first put it up to your nose, and some of these beers I find more nasally off-putting than others or aromatically off-putting than others. Some of them I really like the way they smell, which might say a lot about me, but as you start drinking them, the aroma does something to the flavor that makes both of them better. As I keep drinking this, and as it's warming up, I'm getting a lot more of this dry white wine quality to it, and a really badass wood component is showing up. It's really nice. Yeah. Most people need to know this, but I just walked into the room, and as soon as I opened the door, it smelled like goos and farts. Yeah, Anastasia had a potty break, and she just walked back in, and none of us had farted. No. That's just the beer talking. Actually, I farted. No. No, it doesn't smell like fart. It smells like goos and horse blanket and hay, like in the whole room. I just figure, when we're doing a goosheau, I can totally get away with fart. Probably. Those farts are the worst. They are. I remember this being so dry. I know, right? I seem to remember it being a lot more fruity and less aggressively sour. Well, that's the other thing, though, is every single bottle, every single batch that you have of any of these beers, if any goos, are going to be completely different. Yeah. There's no recipe for, okay, we have to put out the same exact beer every time. It's far more conceptual. There's certain guidelines and a certain direction that they need to follow when they're making these beers and when they're blending them, just by their very nature, it's impossible to replicate one of these beers exactly from year to year to year. Yeah. It's like pointing five things in the same direction and then pushing them down at hill and hoping they hit somewhere in this threshold. Plinko? Yeah. Plinko? It's kind of like Plinko. It's also the beauty and the adventure of it. It's having a bottle one day and being like, "Okay, I like this. This is awesome." And then even the next day or a month on the road, picking up the same beer in a different batch and having a completely different experience. Doing vertical tastings of gooses, it's so widely varied and you'll find that certain vintages were better than others based on, "Oh, that year was really, really good for wheat." Or, you know, there's all sorts of different variables, external variables that play into it. Especially the fact that each one of those beers are a blend of three different base beers that they're trying to blend so they can get within a threshold of what this beer is defined as, right? I love this. Basically, what you guys are saying is, if there's ever an episode of Beerus where our descriptions don't matter, it's this episode. Well, no, they matter. There are going to be a lot of similarities, but of course, it's not going to be exactly the same. Your experience will be different than ours. I mean, it is anyway. Well, one of the things about each one of these beers is that the place that makes it will have a particular house flavor or aroma or something that defines that particular beer brand. Do you think these guys fight each other and they? I really hope so. Like Game of Thrones. Yes. They have their houses. Cage, Mac, Guza, Cage, Mac. We're going to move on to our next one. That was the Girard and Guza or the Girard and I don't know how it's properly pronounced, but this next one, I do know how it's pronounced. Cantillion. No. This is the Cantillion Classic Guza. This beer is out of Brussels, Belgium. It's 5% ABV and it's a year-round offering available in bottles and limited draft. And this one was bottled on February of 2012. And this is a blend of one, two, and three-year-old lambics re-fermented in the bottle. The Guza 100% Lambic Cantillion represents half of the production of the brewery. Researching this episode made me hate life a little bit because all these breweries or blenders or whatever the fuck you want to call them are in Belgium. And they're not so keen on like updating their websites or having their websites available in English. English, yeah. So I'm having to like Google translate and look on other blogs that have done these things. And the biggest problem with this is the labels and what people said it was. So I think like the classic Guza is also the 100% biolambic, I think those might be the same. I think they are. Just from what I've researched, yeah. There's like an alias depending on if it's being exported or if it's being sold. Right. Right. So if you have the one with like the pissing angel, it's the same as not angel Cheryl. It's a little boy. I've got a bottle of that at my house. Yeah, the pissing angel was a bad guy on Doctor Who I believe at one point. Don't close your eyes. Yeah. So I'm going to read a little bit about Katiaan. The present Katiaan Bruiian Brussels was built in 1900 and master brewer Jean Pierre van Roy remains a tireless champion of authentic in lambic brewing of authenticity. You don't have much more to get. Wow. Also, this was probably written by someone who doesn't have English as their first language. Right. And English isn't my first language either. Perfect. Katiaan. This is going to take 20 minutes. Katiaan is today one of only two lambic breweries still in operation that produces nothing but authentic, unsweetened, unfiltered, unpasturized lambic. The mash of Katiaan consists by long tradition among lambic brewers of two thirds malted barley and one third of malted wheat. In 1999, the Katiaan brewery decided to go back to its roots and use organically grown cereals only, the hops that are added to the boil in great perfusion have been aged for several years, eliminating all trace of hop flavor or aroma, but not diminishing their original preservative powers. 20 or more different strains of wild yeast may be represented in any one batch of lambic beer. The fermenting casks are all at least 40 years old and most held French wine while a few held either French wine, port or sherry from the Iberian Peninsula. They're laid to rest in every nook and cranny of the brewery, unmolested through at least one summer. Van Roy watches over every cask in the brewery periodically tasting the contents of each to determine whether it should lie for one year, two years or three years. So it's a crapshoot. Jeez. During the late winter and early spring, he will match and blend one, two, and three year olympics to arrive at a balanced texture and flavor. There's no formula for blending and no expectation of consistency from year to year. John Pierre says merely that he hopes to achieve the same harmony each time. Brings a tear to my eye. I know. It's beautiful. One of the most incredible breweries to go into her. I cannot even imagine. The smell is just overwhelming and it's highly reminiscent of how this beer smells actually, but it's nothing but cobwebs, dirt, dirt, and spoiled beer everywhere. It's going to smell like cobwebs. Looking at this beer first, it's clear. Much clearer than the others. I tried to pour it well. You did a great job. You did a great job. This is a beautiful-- Yeah, it's a beautiful yellow orange color. Golden patches when you hold it up to the light just right. Yeah, brilliantly white heads. Not far off from a Pilsner. No, it's not in terms of the look. Small bubbles in the head. And it smells delicious. The way that it poured, I must say, it didn't bubble up. There was no signs of any type of gushing. This is something that was really, really masterfully crafted. Yeah, and the nose on this, it seems like the fruit is more up front. The fruit in the grassiness is more up front than the funk. There's definitely a funk note there, but you're absolutely right. It's all fruit notes just sort of right up front. You get the lemon, of course, but you definitely get, again, there's peach, there's hyperkot. A lot of peach. Soft, fleshed fruits. Yeah, there's a, like, a Logan Berry. Okay. We used to have them around my house. There were trees growing in Logan Berry. A rhubarb. You get a rubbing alcohol a little bit. It doesn't smell as funky as some of the previous ones. I don't know if I'm just a little desensitized. No, no, no. It doesn't smell as funky. And there is an alcoholic quality to it, as well, I think. I wouldn't go as far as rubbing alcohol, but I do get a little bit more alcoholic burn in the nose. It smells fuller. Yeah. Does that make sense? No, yeah, yeah. But getting back to what Grant's saying, there is a slight solvent-y. Yeah, there's definitely a solvent-y quality to it. It's a blast of citrus. I would say that it's pedococcus, right up front. Yeah, lactic acid, just a touch of acetic. But Anastasia said "beats" a bit, and I took a sip, and I tasted a little bit of "beats." Beats are like sweetened beet juice. Yeah, that makes a lot of sense. Again, entirely different than the previous two. Yeah, so much more subtle, I think. This is still very sour and a little bit funky. Like it's not nearly as funky as the other stuff. Oh, guys. This is delicious. I know. This is amazing. The mouth feel is entirely different as well. This is the best of the two worlds that we just had, where there's just enough carbonation, but there's, like, what Anastasia was saying earlier, there's a fullness of flavor that's going on here. Oh, yeah. It is silky. It's silky. It's seductive, almost, in a sense. Oh, my God. Yeah, I need a bone right now. Yeah. She's about to slide off her chair. No. Oh, man. Yeah, there's something here that's akin to a very fresh unripened peach. Yeah. I'm not talking about your puss. I'm talking about this beer. I don't think I've had a fresh unripened peach. Really just delicate and fruity and sour and bright and amazing. I hate to call it sour, but I hate to not call it sour. Just because of drinking goos back to back, it's going to wear out your palate a little bit. So I don't know if it's because my palate has had two other beers. It's on it. And this is slappy thirds. And one of the other things that I was thinking earlier, especially when it came time to actually create the order that we were going to have these beers in, I remember this beer being a lot more aggressive. Me too. In comparison to the other two, it's really not that much further out there. No, I've had some blends of this beer, some vintages of this beer that were considerably more sour, but this is a lot more even keeled. I think that this is more balanced than the other beers. It definitely has all that acidity and that sourness there, but the funkiness and the bitter wood qualities that we're getting from the other beers are rained back quite a lot in this one. There was a lot more of a mellow year for the Pauline Count Brussels, I think. Well, I wonder if that's maybe due to the fact that it's a younger bottle. I don't think I've ever had the classic goos this young. It could be. Even then, you know, it's a blend of three different ages of goos. And they'll usually bottle it and age it for another year or two or three sometimes. This one is a 2012. So it is not as old as the ones that I've usually had either, but I've had one around here before, but I've never had it in context with another two or three gooses. So memory plays tricks on you. You can never, ever, ever trust your memory as I've learned very, very well with the show. This beer is so much more balanced and wonderful. I know that it's balanced, right? I mean, I've always remembered it being balanced and experienced that about this beer, but I've never compared it to these other two goos in particular or the other two to come, never side by side. And I'm just astonished at the balance of this beer. The drinkability. Oh, yeah. It's gorgeous. This beer is phenomenal. It's one of the best. I would say. Don't you? It's a piece of wild flowers on my head now. There's a little bit of citrus. Yeah. Sliding off my chair. Uh huh. And when we got this in New Orleans, we found them at Whole Foods. They're pretty available wherever can't you on a soul. We cleared them out. We fucking did. And they're like five of us. So what else? And I'd clear them out again too. I know. So would I. It's so easy. So are we all on the same page of this beer is kind of eh, it's all right. What? No. I think you've been listening to the wrong group of people in the same room as you. That's weird. I did hear a lot of people saying the word amazing a lot. I mean, this beer is amazing. And you know, one thing that I haven't even mentioned about this is as I first take a sip, because usually when I take a sip of a beer that I'm tasting to taste, I swirl the beer around in my mouth and I exhale through my nose. So I get a lot more of the flavor going around all the sensory organellals in my face area. Yeah. One thing that I notice right off the bat when I start swirling it is this creaminess that happens right in there. There's like a cream quality to it that I never noticed before. It's really interesting. That's fascinating. You know that like once I take a sip, as soon as it hits my tongue, I get a massive erection. That's where the creaminess is going. It goes down as it washes across my palate, you know, but then the next step, there you go again. Is that when all those like thumps sounds under the table are coming from? You're very fine. I thought we were playing quarters. I don't know how quarters work, but I do know how breaks work and we should take one. Yes. That's a terrible segue. I figured you were going to delete that. You know what's a terrible segue? The segue. Have you seen people writing those things around town in those helmets? What are you, Jerry Seinfeld right now? What about the segue guy who died writing a segue? I would give so much money to see somebody just face plant and lose all their teeth on one of those things. Some of the batteries go out. What is YouTube it? What is the deal? What segue? What's the deal? What's the deal? Well, who's those? Wait, my fucking Jerry Seinfeld sounded like the sausage king of Chicago, and there's Mueller. Oh, no, actually, we're going to take a break. Bring in the break. Oh, that is the sound of victory, Miguel. It's huge. No. I don't even know why I started that. I don't even know. On the break, we had a dogfish head writhing bines, which is part of their life and limb series with Sierra Nevada. I thought was really quite delicious. You know who else thought it was really good? The flies outside because I had about 12 of them landed in my beer. Yeah, I know. I know. They're not going to get me down. Well, that's good. I'm glad you preserved. I thought it was just odd to grant that they were attracted to you. Yeah, it was my pig pen sent. You're a beautiful man. But yeah, that writhing bines was nice. It had this creamy strawberry quality to the hop and the malt. It was really interesting. White chocolate strawberries. Yeah. Nice stuff. And we're going to be doing a dogfish head show pretty soon. So the next beer that we're doing is Ode Guz from Dream Fontaineen out of Beershield, Belgium. It's 6% ABV and it's a year-round offering available in bottles. This bottle was bottled in March 2012. I got a mosquito bite on my elbows. Awesome. This beer is a true Guzah, a blend of one, two, and three-year-old lambics, unfiltered and unpasteurized and aged in the bottle for at least a year after blending. The lambic that goes into this is brewed only with 60% barley malt, 40% unmalted wheat, aged hops and water, spontaneously fermented by wild yeasts and matured and oak casks. I'm really happy to see this brewery bounce back because this is one that really the world almost lost. Basically, their thermostat broke and the majority of their beers went bad, where the temperature had gone out of whack, they were able to actually make a liquor out of it that I was actually able to try and it was fantastic. After Three Fontaineen was able to make this blend, the Armand Fours, they kind of sold it at a little bit of a higher price, but they were able to make enough money to start back up again. Now they're back for good. I'm so happy to see them still around. And I'm so happy to see this beer on the list tonight. Color and haziness. Yeah, it's a very hazy, I mean, I can't see through it at all, but it's this gorgeous orange, yellow color, kind of like the last ones, but this one is more like fresh fruit juice almost in the glass. Yeah, this one's definitely not transparent. Had this been sitting upright for quite some time? Yes. Interesting. Okay. Oh my God, it smells incredible. Ooh, like Topochiko? There's certain minerality that I get to this. Oh, yeah. But I'm already juicing cow patty. Yeah, I'm getting a lot more fruit, right, and fresh orange juice. So cold. This is lemon zest and green, not quite ripe pineapple. This is awesome. And strawberries. Yeah. All gooses, apparently, just like unripe and fruit. Or some smell like fruit that's been overripe as well. Our friend, Brian Miola, who's been on the show, maybe once or twice now, I remember reading a review of his, and maybe he stole it from somebody else in a rate beer, but he called it The Thinking Man's Goose. It'd be hard to argue that point. I think so too, and I am getting a bit of the barrel and a bit of a Chardonnay quality out of this. It's a little age on it, a little musty. Yeah. Not a lot, just touch. It smells a lot like attic, you know, like somebody's old attic. Little floral-ness. Yeah, there's a floral quality to this. Super delicate. Very. And this is probably the fruitiest one of all the beers that we've had tonight in the aroma. Oh, son of a bitch. Okay, that's really good. Yeah. Double-oh, son of a bitch. Mm-hmm. Just the way that this carries across the palate. It's so smooth, and this is by far, you know, it's funny because you had mentioned, I think the Couvet Renee as being one of the more accessible ones in terms of the palate. I think that if this was available in terms of distribution, I think that this would almost usurp that title. I think so too. It's a lot less aggressively sour to start with. Far less. Yeah. Far less. This is something that's far more even keel. Lots of fruit too, man. It's also more barnyard and farmy, and I think that, to me, knocks it down a little bit on the accessibility range. I mean, this smells really farmy, just like the Girardan we had, but this one tastes more farmy. This one doesn't smell disgusting farmy. Oh, yeah, yeah. This is not a farmy. It doesn't have all those weird, farty, manure-y aromas or flavors, and it doesn't have that bitterness either. There's, to me, there's nothing sharp about this. Right. Exactly. Exactly. It's more rounded out. It's far more rounded. To me, this is awesomeness, really, really kind of rounds off all of those edges that you would see in any one of the other beers that we've tried so far. Okay. It's time for an Anastasia description. Go. This one smells like maw, took a shower in the morning and sprayed some really delicate floral perfume on, and then went about her day working in the fields, with the hay, with the cows, the flowers, harvesting vegetables, and then presents you with this glass of her scent. That's weird. That is so weird. Mom is so weird. Mom, why are you sweating in the glass and giving it to me? What it smells like, it smells like delicately floral, it touched perfume-y, like the field, like the cows, like the grass, like a little sweat. Why is she doing this? And then why does it then smell so good? I don't know. Tell me about your mother. It also probably has a lot to do with all the fruits that she was eating during the show. She's a sweet lady. I'm sure she is. Here's a great description. It's a bit more like Samwise Gamgee here, because I think that it's got a little bit of the floral quality of the bouquets that he had been around of the girl that was courting him back in the shire, but he's probably getting close to the boggy marsh near Mordor, so there's this soury stink as well around. Okay, but let's get to some more specific qualities. Well, I definitely get that horse blanket, and there's a bit of funk, and then there's of course that sort of citric sour, but then there's lavender, there's honeysuckle, a lot of floral qualities in this for me. It's very perfume-y. Yes. Now, I think you hit it with lavender, like there's a lot of that sort of thing here. Lavender get a little bit of rose. Oh, yeah. Rose, totally. Rosewater. Or rose hips. It's not quite rose, rose hips. Rose hips. And then- This is more like a shop. And then there's a bunch of orange juice and lime juice and lemon juice, a little bit of dandelion green. Yeah, and kamquat, some dragon fruit, passion fruit, and all these other really awesome fruit flavors that are going on. It's pretty sweet in the lemon water. Yeah, that too. That's delicious. And the carbonation on this is exactly where it should be. Not too carbonated, not overly carbonated, but it's not anywhere near being flat either. I was worried when I first opened up the bottle of this because it actually did start to foam up to the top, but it stopped right at that point. But the carbonation, at least within the bottle, was very aggressive. It was kind of larger bubbles than what you're seeing on the head, but this is perfect as it's been sitting here. Yeah. It has the biggest disconnect between aroma and flavor. Like I smell all these really perfumey, floral, fruity things. And then I taste more earthy, grassy, mossy barnyard. I had the biggest disconnect with the Girardan, me too, by far. That one obviously had the most pungent odor. But- But it had the most pungent taste for me. They also had a very citrus flavor that didn't seem to match for me. Okay. I think you're right about this being very barnyard-y also, but like Mike mentioned, it doesn't have that sharpness. No. But it still has like the first second of the sip is barnyard-y, and then it kind of makes way to other flavors. The floral and the fruit and stuff. I agree. One of the differences that I'm seeing, this one to me seems like right out the gate, this is exactly what it needs to be. There's no pretense. It doesn't need age. It is awesome as it is right now. I feel like some of these other ones that we've had, especially with the Girardan and the Couvet Renee, I think that those you really need age to really get something a little bit more out of them. I think the Couvet Renee ages wonderfully. I've seen the Girardan go into the vinegary. Right. But this one, right out the gate, every single time that I've had it, it's perfect as it is. It'll get better with a little bit of age, but really it's one of those ones that's awesome right now. Any time you find a bottle, you open it up. It's awesome. Yeah. It just has such a refined quality. It's funny. I was thinking when we first tried the Couvet, I was like, man, that's great. How am I going to be able to rank these? But yeah, going through them, even at this point, I've tried to save a lot of the ones on my table so I can go back and taste all of them. And this has such a refined quality that puts it above and beyond for me right now. I think it's going to be harder to rank the top ones as opposed to the bottom ones. I already have a clear idea in my mind as to what the bottom ones are, but the top ones it's going to be. It's entirely to taste. Yeah. And even then we have not had a mediocre beer tonight because all of these have been fucking fantastic. Absolutely. Yeah. But we also really love the style. Oh, yeah. That's another thing. Sure. But I think that makes us in a way more critical because if I'm a really big lover of a certain style, if something deviates too far away from that, I'm going to dock it points or if it's like this one for me. Okay. I know there's some floral and venous, but I still find this one to be really earthy and mossy. And it is. And it is. And on my drive. Okay. I don't tango to that waltz or whatever you tango to. Yeah, you tango. I don't do that. Tango. I don't swing to that upright base. Okay. That's better. Dailed it. No, sure. Certain qualities of certain styles that you might like more than. Right. Right. Well, and I keep trying to go back and like pick out all these really fruity citrusy notes y'all keep talking about and I get a little sad every time that it's just like not for me. Because the barn yard. Because the barn yard is too hard to overcome. It's too prevalent in this. I'm not to say that it's bad. Man, I wish we had cheese with this right now. No shit, right? First cheese downstairs. I'm in a little fog dumpster. Do you? Oh, we should bring it upstairs. Goddamn. I'll go get it. I have good downstairs in Chive Salumi. You have Chive Salami? Mm hmm. Yeah, I think Mike's going to go get the humble. I don't want to go get the humble. Okay. It was Salami. That's a lot of good. I was actually going to say if anybody's out there that wants to pair like an awesome cheese with this style of beer, humble fog, holy shit. Yes. But we haven't even talked about food pairings with goos. Yeah, not at all. That's so silly. Let me just get the most obvious out of the way, muscles. Okay. Oh, fuck. Yeah. Like in Brussels, you eat muscles. True. They're damn good. Eat some all the time. Seriously, muscles and feet switch are just fries for all you Americans. Well, they do muscles because muscles are usually really, I don't know, they're strong. They have the very salty, briny quality. I think that the saltiness of that can go very well with the sourness of this. Yeah. Yes. And they also cook muscles in goos and then they serve goos on the side. That sounds so good. So good. You've got to do that one of these days. I mean, seafood in general, especially a lighter seafood, you don't want like a heavier deep fried seafood. Well, deep fried could go with anything goes with goos. I think food and beer pairing on the bearers. Well, we'll stop talking about that. Yeah, we'll do that eventually. Salads. I think that any kind of food that would go well with an aggressive acid, whether it be lemon juice or some vinegar or any of those things, like fish and chips would go really well with this, I think, just some really nice white fish. I don't know. I mean, I'd only say not fish and chips because the grease, it depends if it's done cleanly and like really. See, I've actually done it and I think it tastes really good together. Sushi. Sushi would be. I'm going to go out on a limb like really, really fresh, top quality fish would be amazing with goos. Yeah. Either somebody said beetle juice three times or Mike is back. I am back. Yeah. I'm surprised the humble fog is still intact. Well, it's very ammonia-y because it was like Best Buy like mid February. Oh, please don't get it near me. It is a bit old. Sorry. Let's see what it's like. Also, I think goos is a good brunch beer. Yeah. That's right. It goes really well with like lightly prepared eggs, vegetables, fluffy, crusty breads. That'd probably work out just fine. Oh. Why did you write? I shouldn't Mike have tried it because Mike's a kind of sore. Grand chef cheeses in his mouth. He went, oh, and then he shoved the rest of it with his mouth. I'm not touching that. That's fine by me. I'll eat all. No, I think I'm going to have some of that because it's probably a little bit. It's good. Yeah. Is this Gouda? No. Cypress grows Gouda. Humbalt fog. Wow. The Gouda's downstairs. Which is a goat cheese. Okay. There is some funky smell to this that is aged. Cypress grow humble fog. It's a layer of ash. I believe that alcohol kills cheese fungus and it still tastes fine. Yeah. It's just a little dehydrated. But fuck it's still delicious. Get the rind in there. Ooh, sandwiches. I can see goos with, like not a heavy meat but maybe like a turkey or a grilled chicken breast. Like grilled chicken. There's some capers in this. Okay. It's still good. Some leafy greens, some micro green, some arugula. Oh, fuck you. Yeah. I'm in on all that. And I'm definitely in on the next beer and our final beer which we should get to now. Mm. So the beer that we just finished drinking was Driefontanin Ode Guz. This next beer is Ode Guz Tilcan Le Ancien. This is 6% ABV and so you're out offering available in bottles. And this is from a goosery call Tilcan. I was reading that Driefontanin is the only remaining traditional Guz blender in Belgium. But I think that might have changed now that these guys are on the block. Because there's no current information because they don't care about technology or current events. True. But Tilcan is it's a blend of Boon, Cuve René, Cantillon and Girardin. So a neat take on it especially since we've had three of the beers that go into it. Yeah. Three of the four. Yeah. I've had this beer a bunch of times. And I think it's delicious. I've had it on draft, but that's a totally different beer. It is. It is. It's 4.8% alcohol and it's not an Ode Guz. It's a blend of one and two year Olympics with me at right, just a specialty. This was poured from two different bottles from three 75 milliliter bottles. They were all packaged on the same day. Oh, cool. The best buy date, the 21st of March of 2022. Holy shit. So checking this beer out. It looks a lot like the other ones. Sweet. A little darker. Little slight haze to it. More more orange than yellow. The nose. Oh, man. That nose. Ooh, that smells like cheese. But it's so much more bright than the last beer that we had, I think. It smells almost like feta or goat cheese, like some crumbly semi-firm. Yeah. It's less funk, I think, and more sort of sour fruit or tart fruit. I agree with that. It smells like a fresh fruit tartlet with cheese on it. Yeah. I want what you just said. Exactly. I wanted this beer. I can make that happen. Very similar flavors. I mean, aromas as the last ones. I'm getting those raspberry fruit notes and the skins. Strawberry and rhubarb. Yeah. Strawberry and rhubarb, the skins and white grapes. Yeah. I think wine is a lot more present in this again. Absolutely. Once again, the wreathling. And it's a much brighter version of the wine, like more of that wine and less of the wine barrel, I think, than the last beer. Like the last beer. You got such strong oak notes, but... There's some eyelash in my beer. I think that there's a strong here. There's an eyelash in your beer. Was it there when you poured it? I hope so. You hope it's from... I hope it's a brewer's eyelash. I hope it's a brewer's eyelash. It's because of your van dams, especially this year that every bottle has a brewer's eyelash in it. That would be amazing. I'm going to go on to that. Might conditioned. Yeah. Ah, I do not want. Want some cheese? Is that what you're saying? Yes. Yeah. Okay, I get... This is so weird. A little bit of crushed red pepper. Huh. All the way in the very, very back off to the side. I think I get what you're saying. Not really the spiciness of it, right? No, but just like the... The quality of the husk? Yeah. Like when you open a shaker of crushed red pepper, it doesn't really smell spicy to me, but it smells like... I totally get it. Red pepper. Like distantly earthy pepper skins or something on those lines. Yeah. Like really clay-like almost. It's the intersection between the alcohol note that I get and sort of the earthiness of the beer. Yeah. I'm going in for a sip. Oh. Guys, this isn't something I should do, but I took a bite of cheese and then took that first sip. Da-da-da-da-dam. Yeah. It's awesome. Humbled fog. Seriously, folks. Get some of that cheese and have some of this beer. Yeah. So make you feel like the wealthiest man on earth. Yeah, this beer is really nice. Soft, buttery, acidic. I think this has a bit of acetic acid there, and I think that this is more the most sulphur-y one that we've had. Yeah. There's a sulphur quality to it, not really a bad quality to do this. I mean, you expect some sulphur with some gusses, but here's the one where I really notice it a bit more, but it adds something to it that I really enjoy, I think. I really wish that I knew the ratio that was going into the blend. Me too. I'm sure it's different every single time. Probably so. When I first had this beer, it absolutely blew me away, and having it now is just reinforcing the fact that I think that this one is truly an awesome goose. One of the best newer gooses that I've had in a really long time, and one that's becoming more readily available. My folks are getting it in DC now. We had picked up a large cache of it when we went to New Orleans. Oh, that's my favorite part was not only picking up the bottled version, but picking up the lower ABV draft version. We don't get this here, right? No. Okay. So I just had some of the beer with the cheese. Yeah. And I know I haven't described the beer yet, but I couldn't fucking help myself, right? So this cheese, to break it down for everybody, it's a goat cheese, right? So it's got a lot of the similar sorts of salty and tart qualities that you get for goat cheese. Yeah. But it also, the bacterial wash that they use on it partially digests the outer layer of it. So you get this really runny layer on the outside and this crumbly, creamy, tart, salty layer on the inside. It's got a farminous to it, a grassiness, a halike subject to it. It's this really nice, amazingly crafted cheese, and it complements this fucking beer so well. Because this beer has an acidity to it, like this big acidity to it, but it also has a saltiness and a minerality. A little creaminess. Yeah. Tiny bit of creaminess. But you get all these delicious tart fruit qualities, and they blend really well. It's kind of hard to pick out the notes that are comprising that fruit flavor that you get. Again, I think I'm tasting some passion fruit, unripe and strawberries, peach, a little bit of apricot. It kind of runs through the gambit. Yeah. But it's also so much brighter and less farmy and funky than some of the other beers that we've had. Yes. So well balanced and not sharp at all. Really synergistic. Really in comparison to some of the beers that comprise it, I'd rather have this maybe outside of the canteon because that stands so well on its own. But man, when you bring three other landbeaks into this, this is something else. Just giving my experience on this episode here. The jararden was much more funky and stinky. The Lindomans had this real strong citrus burst. The canteon is, of course, this really refined, fruity, wine-like, almost quality. I'm not really familiar with the boon, but however all these work, they harmonize in such a way that elevates this. I think it certainly makes it much more accessible to anyone who's a little bit hesitant to get into drinking goozes in the sours. It was taking a lot of the best attributes of each of those beers and exploiting those. Yes. In the best way possible. I mean, this is a fantastic goozer and it's got enough complexity to wow us who drink tons and tons and tons of new beers every week. I think it's going to be just as impressive to somebody who's kind of new or just getting into goozes. I'm so afraid. Embrace the funk. Please do. Just do it if you hate it, hate it. Just fucking embrace the hate and then wait and then try it again and then you'll cook yourself. Well, what I would say is get a bottle, any bottle that we talked about tonight, get one. Yeah. Pour it. Make sure you keep it upright for 48 hours before you pour it, right? Keep it upright. Put it in the fridge and let the sediment settle to the bottom and then pour it and be careful. Don't pour the last inch, two inches of this beer. Be careful not to disturb the sediment so much. Pour it as cleanly as you can. One go, like if you tilt that bottle, don't tilt it back upright until you're done pouring. Even if you have to pour two glasses of it, do that. Power through that glass. If you've never had a goozle before and it's a little off putting to you the first sip, take a couple of fucking antacids and get through that glass. Just do it. And look for some flavors, drill down into it and yeah, dig and experience it and concentrate on it and try to pick it apart in your brain. Hopefully by the end of that glass, you'll kind of understand what we love about that style. I also think that the biggest hurdles I had was the aroma because it comes across. It's so funky and it's sinky, it's off putting it's. I don't want to put that thing in my mouth if it's going to be like the aroma. And I was quite pleasantly surprised that it's not. It's also very aggressive, it was a bit of a palette shock for me to suddenly take on something with such a citrus burst. But the juxtaposition of the funky aroma and then this tartness of the citrus made this quite a unique experience. And now I love this stuff. That perfectly describes Anastasia in my first date. I'm sorry. What? I wasn't paying attention. You know, when you first met me and smelled it, you don't want to put it in your mouth. But after a while, you ended up loving me. I think it's the other way around. And craving it. If the Belgians can drink this for their meals, if this is almost their table beer, then you could fucking man up or woman up and fucking put it in your mouth. Fuck yeah. I mean, North Koreans are eating monkey brains and you can man up and eat monkey brains. I think that's racist and I don't know if that's happening. If I heard it on Fox News, it's totally true. We heard on Fox News, we were watching it earlier. Together? Yeah. We were actually compiling stuff for our other podcast. Could have been raiders as a lost owner. I'm not really sure. Oh man. That was shit. That's tempo up damn. I'm different thing all together. We're losing my car. We should probably get to ranking. I've got ranks. Oh man, I'm surprised. I do. Why do we all have ranks? I'm pretty sure we all have our rankings going back. That's amazing. I don't know how different this is for everybody. This last beer totally clinched it for me. I know exactly. Like a whole around it. Never mind. Exactly like a butthole. I guess I'll let you go first. All right. I'm going. You and your butt. Go. So having this beer again, having it next to all of these other beers, the goos still can to me is my number one. It's really this perfect blend of all of these other goos that are great in their own right and it feels like they picked the best aspects of all of them and made those the forefront truly, truly love this beer. It was neat having it the first time in Belgium and just being completely blown away at the complexity and really it for me and my tastes. This is totally my number one and I'm glad I've got a bunch more bottles. My number two is the Drey Fontaine and Oud Goos. Again, this I feel like that's the thinking man's goos. It's well rounded. There's no sharpness to it at all. It's good in its own right right out of the bottle whenever you can get a hold of it. My number three and this is tough just sort of the top three because they're all so good in their own right. Can't see on goos total classic really for me. This is the benchmark of all of the goos is it's what they should measure up to the classic flavor really, really masterfully crafted again. They totally nailed it on this one. My number four is the Couve Renee. I really love the Couve Renee. I think the nose on it was fantastic. Super floral, relatively available. It really improves with some time behind it. My number five and still a fantastic beer in its own right, the garden. A little funky. It wasn't quite as balanced as the other ones I would say but still great in its own right and I encourage anybody that has that one available definitely pick that up if you've never had it before. That's me. I'm here to go next. Mike, we have the same one. Yes. What? Yeah. We like the same one. One thing I'll say is the goos Tilkeen and yeah I'm not saying Tilkeen. Fuck that. It's Tilkeen. It's motherfucking Voltron. This one just is the best of everything come together to grab a sword and beat evil in the face with it and it was really fucking yeah. What is evil? You. Anyone who fights Voltron because you interrupted him. Go. That's it. Everything else. One in the same order. Much better than my shitty descriptions. Okay. That's a surprise. Bit. Anyway. It was a really great episode. I thought so too. I'll go next. My number one was the goos Tilkeen. I thought that was fucking fantastic and yeah. You said it right. It took all the best attributes of all of those beers and nailed it. Yeah. Made it fucking awesome. Like it was everything that I want in a goos and it's crazy because when you think about how available Canteon is in comparison to how available goos Tilkeen is now, goos Tilkeen is there. Totally. And that gets to my number two which was the Canteon Classic. Nice. That fucking beer was delicious and I didn't think it was as complex as the tree Fontaine in which is my number three but what it had going for it made for an easy drinking casually beautiful beer and I will drink that any time. So easy to drink and so fruity and so delicious. And with none of the sharpness that some of these beers had at all, I dug the hell out of it. My number three was the tree Fontaine and that beer was one of the most complex of the group. But it also had a couple of notes that I wasn't as into. There was a sharpness there and there was a slight bitterness that was going on there. But fuck that beer is good and fuck all these beers are good and I won't drink any of these beers. So good. Yeah. Thank you Mike. I would be thrilled. Thank you John. No. I would be thrilled to have any of these beers at any fucking given time really. My number four favorite beer of the day was the Cuve Renee which was a surprise to me. Why was it a surprise? Well because I thought that was going to be last because usually I use that one as my baseline and everything for me is usually more complex than that. I was in the same boat. Am I the only one? I think that beer is fantastic. Cuve Renee is a legit awesome goosa. Like I think that's a great beer. I just didn't realize that it was so much better than my number five, the Girardin because I have more good memories about the Girardin than I do that Cuve Renee. They're adding off here. I don't know. Maybe not. In context that Cuve Renee beat that Girardin full stop by leaps and bounds. It's wiped the floor with it to me and it's less expensive and easier to come by. I don't even know why I would get Girardin again. Well I do because it's still a delicious fucking beer but fuck if I could just go to the store and get a Cuve Renee I'll do that. Well it's like why would you trade, oh man I need to get a bunch of Girardin here. Well I have Cuve Renee like I had your disposal. I think part of it is because it's Lindemans and because people will slag them off for their other beers which yeah I admit aren't very good. I do. I absolutely do but I also don't think that Cuve Renee suffers because of that. Not necessarily suffers. I think it suffers in mentality of people. No sure but for me I don't knock it down points because it's part of that brewery. I think this beer is great. That's my ranking and I'm going to go from the bottom. Number five was a Girardin and number four was the Three Fountains Outgoos. Tree Fontaineen. Transight Sophie Fountains nailed it just. And I put those two that low because for me personally they were both earthy, mossy and funky and doing this show I realized that I don't like that as much as I like citrusy or lemony or fruity. So I put those lower because of personal awesome taste. Number three I picked the Cuve Renee because I fucking love that beer. Like I love that beer. I love aging that beer. I love that I can go almost anywhere in Austin and grab one off the shelf and have it. We drink that beer a lot. Yes. Yeah. You're welcome. Number two I picked the Cantillon. It was so well balanced and I want to say smooth but smooth seems like the wrong word to use for this show. Yes. It's well balanced and easy to drink and it hit all of my pleasure centers but not as much as my number one which is the Cantillon. Yeah. Yeah. And that one hit between my toes. That hit deep, deep down. I'm still drinking it and I still think about that beer when we had it on draft. I seriously, it's a fucking gorgeous one. Nailed it. I wish I could. Nailed that beer. I mean, you could technically but that would be really uncomfortable. It has like this great balance of citrus and funk and farm to me personally. Perfect value. Yeah. It's like the epitome of a goose is this beer. My favorite little fun fact about them is of all the ones that we've had, they are the only ones that are a strict blender. Like they don't brew beer. True. They buy beer and wort or wort or whatever the fuck you want to call it. All the other beers that we've had, those breweries have brewed beer and then blended to con just says, fuck it, I don't want to deal with all the brewing, I'm just going to buy it. Yeah. And buy it. And the mix or goose is in blends. And they blend it so masterfully. Makes the stuff of dreams. Also that was number one for everyone. For good reason. Goose Tolkien is the worst out there. You don't want to buy any of it ever. Do you see it? Pass it. Yeah. Or buy it and send it to us so we can burn it info@thebeerists.com. Yeah, that's where you email us. If you find that beer on the shelves, please contact us for disposal instructions. Yes. Fortunately, we don't get that beer in Texas, but we'll gladly dispose of any that you find in the wild. Gladly. Via our bellies. Yes. We will put it in our belly furnaces. It would be our honor. We all have a little colostomy bags that have never met. Where's that going? That's where you get the hole in your belly because you have a. And, you know, I don't know if it's available here, but just as an aside, had the Goose Tolkien and Belgium. That was the first place that I had had it. And they actually make a fantastic Faro, the best Faro that I've ever had in fact. Pretty sure we don't get it. I think America only gets the Goose Tolkien and maybe they're fruited like plum. Okay. Interesting. Maybe that one. Yeah, I think we get the plum. I tipped the bartenders at the delirium really well when I was there. And all I went to order was Sours the entire time that I was there. And they floated me a pint of their Faro. Grotus. Like, hey, you like Sours? Well, this is kind of one. It's, you know, here's a Faro. Here's a Faro. And it's great. It was fantastic. Best Faro I've ever had. Nice. It captured the sweetness. It still had a sour note. I was cutting it, actually, with Goose till Ken as I was sitting there and drinking it and made it awesome, but far and away better than Lindemann's Faro or the Chimpau Faro or anything. That was awesome. Awesome. Well, thanks guys. This was a badass show and I really love Grootus back to back. This was awesome. I apologize for Farts that are going to happen from everybody. I apologize for no one. Well, you're apologizing to me because they're not coming to bed with us later. That's what you do. That's exactly what you do. Thank you for having me as well. This has been a great episode. I'll grab. Thank you so much for your anesthesia. Thank you. And Mike, thank you for bringing some of the beers that we have. Oh, man. Thank you for supplying most of them. And thank you to all the listeners for not only listening and supporting us through everything, but also your donations help us get to GABF and as you know, you just go to beerus.com and look for that post about the donations and send us your donations. We really appreciate it. Yeah, we've received in total to date $670. Does that reveal our secrets? No, it's not a secret. Like, I'm going to tell people how much we've gotten so far. Yeah. We probably need four times that much to get to the GABF. That is awesome. Like, the amount that we've gotten so far. We're already a quarter of the way there. Or if you work at a hotel in Colorado, right next to the place where GBS takes place and you don't want to donate, but you want to give us hotel rooms for free. That would be awesome. Yeah. Fuck yeah. Any of you listeners who have listened to the past 50 or so episodes, if you think about had you paid a dollar per episode and you like our show, kick us 50 bucks or 20 or 10. Whatever you'd spare. Or that. No student. Five bucks. You don't need that, Robin. No, you don't. You've been sorry for a day. Yeah. Whatever. You could buy like 30 packs of ramen for $5. So you're not? You're not. You know, you got $5 to spare. Ryan Mesh is teetering on the precipice of poverty and he donated. Yeah. No, he could totally spare. That fuckers on the show and he sent a donation and it was awesome. But yeah. Send us a donation. Get on the beers.com. On the left hand side bar. We have a little PayPal donate link. You can use PayPal or credit card and send us some money. It is fucking appreciated when you do. We haven't gotten a lot of them, but we've got a pretty decent amount. We need far more and we can only do this with your own. Tell your wealthy uncle to also pay. Yes. You may not listen to this. Hey, uncle. I listened to this. I need your money. Uncle is probably a dickhole, but he might have money and send this. Yeah. Make him send his money. It's a ringing request. Thank you, uncle. Dickhole. Hey, why don't you come over here, sit on Uncle Dickhole's lamp. That would be awesome. That was an uncle's name. Uncle Dickhole. You know the unfortunate name. You know, it's awesome, but getting drunk on guses. This is awesome. Uncle Dickhole and his sign of legend. If I ever become a brewer in Brugguza, I'm going to call it Uncle Dickhole. Oh, you guys lost so much business. It'll be so sour and funky. And Stacey's having flashbacks. Stop vomiting in the microphone. Don't worry, let's see here. Don't talk here. I'm going to talk about Uncle Dickhole. Do you have an uncle Dickhole? Never mind. Oh, God. I'm kind of weird secret dark thing in her head. We're going to close it off. Thank you guys for listening. Bottoms up. Bottoms up, everybody. Go this. I love you girls. I love you, bud. Bottoms down. Oh, she's so melancholy. Drinking. Why are you so sad? Why? You know who I date? Uncle Dickhole. Yeah, we know. You can date Uncle Dickhole. I don't know. I necessarily date him as much as it just happens to me. As much as she just takes it, you know what tonight is darling. Uncle Dickhole night. What is happening to me? Uncle Dickhole? Where is my life gone? And that's how we end it. More information on The Bearest Podcast, including show notes and pictures, visit TheBearest.com. Remember to email us your feedback, comments, questions, and suggestions at info@thebearests.com. Like us on Facebook at facebook.com/thebearests and follow us on Twitter at twitter.com/thebearests. Intro music was provided by Ian Butcher in his van definitely to Valon. Follow him on twitter at twitter.com/Ian_Butcher93. I'm Jon Rubio. Thanks again for listening. See you next time. Bye bye. in the next video. [BLANK_AUDIO]
