The Incomparable

322: Tastes Like College


00:00:00   the incomparable number 320 October 2016 [TS]

00:00:11   welcome back everybody to the [TS]

00:00:12   incomparable i'm your host Jason smell [TS]

00:00:13   this is a different episode in so many [TS]

00:00:16   different ways we threatened to do this [TS]

00:00:18   for a long time often over a few beers [TS]

00:00:20   we threatened to do this episode which [TS]

00:00:23   is about beer that's true it's [TS]

00:00:26   absolutely true one part of culture that [TS]

00:00:28   might not be a book or a comic or a [TS]

00:00:30   movie or or or a TV show is a beverage [TS]

00:00:32   music or hiking or blisters hiking [TS]

00:00:37   hiking episode or dogs the door like [TS]

00:00:39   tourism-related tourism indeed so we're [TS]

00:00:42   here to talk about beer and let me [TS]

00:00:45   introduce my guess you heard him right [TS]

00:00:47   there so i might as well introduce him [TS]

00:00:49   mr. Steve let's hi Steve hello Jason I'm [TS]

00:00:52   here to drink beer [TS]

00:00:53   yes you and I have I have a fond memory [TS]

00:00:56   of of drinking a really weird beer with [TS]

00:00:59   pineapple in it at your house mr. [TS]

00:01:00   pineapple mr. pineapple although [TS]

00:01:02   actually in that respect to this podcast [TS]

00:01:03   is not very different from other [TS]

00:01:05   podcasts that i have been on that's true [TS]

00:01:07   good point David lure joins us as well [TS]

00:01:10   hi David [TS]

00:01:11   normal done and then coming coming to us [TS]

00:01:14   from the land of cheers it's dan more'n [TS]

00:01:17   hi I'm thinking beers with several of [TS]

00:01:20   you and I look forward to drinking beers [TS]

00:01:21   with the rest of you now [TS]

00:01:23   alright well it's about to happen brian [TS]

00:01:24   hamilton are you old enough to drink [TS]

00:01:26   beer mr. pineapple was nowhere near as [TS]

00:01:32   good as mr. robot in my opinion but did [TS]

00:01:34   you really see it first time on the [TS]

00:01:36   uncomfortable but his wife's been on a [TS]

00:01:39   lot so we we've talked about him but he [TS]

00:01:41   hasn't been here before but beer was the [TS]

00:01:44   reason to get him at last [TS]

00:01:45   Marco Arment hi Marco hello I'm going to [TS]

00:01:48   drink a lot more of this beer before I [TS]

00:01:50   can have a woody greeting but he usually [TS]

00:01:52   have on these shows [TS]

00:01:53   that's that's just check at the end [TS]

00:01:55   we'll see what happens at the end we all [TS]

00:01:57   just kind of drill into our microphones [TS]

00:01:58   and out that'll be it like usual one of [TS]

00:02:00   our greetings been witty is what I'd [TS]

00:02:01   like to know [TS]

00:02:02   well depends how much beer you've had I [TS]

00:02:04   see now I that's everybody that i [TS]

00:02:08   usually introduced on skype [TS]

00:02:09   however this is a very strange episode [TS]

00:02:10   in that i also have people in my house [TS]

00:02:13   with me right now [TS]

00:02:14   oh my god philipose lack highmost am [TS]

00:02:17   ready for some budweiser that there is [TS]

00:02:21   over [TS]

00:02:22   I'm married effort making her [TS]

00:02:24   contractually obligated one podcast [TS]

00:02:26   appearance per year and her first time [TS]

00:02:28   on the incomparable proper it's my wife [TS]

00:02:30   Lauren snow [TS]

00:02:31   hello hey and our instigator the person [TS]

00:02:37   who put this whole thing together [TS]

00:02:38   I'm an act brewing's own Jesse Friedman [TS]

00:02:42   anyone [TS]

00:02:43   hi the beer is coming from inside the [TS]

00:02:46   house [TS]

00:02:46   good that's the best place for the beer [TS]

00:02:48   to come from is actually that's really [TS]

00:02:50   appropriate so so jesse is a podcast [TS]

00:02:53   listener and also he has his own brewery [TS]

00:02:57   sure so I just have a lot of follow-up [TS]

00:03:01   and that's why I'm here all of your show [TS]

00:03:04   is I have notes that I'd like to pass [TS]

00:03:06   all right [TS]

00:03:07   this has been a long games that's a good [TS]

00:03:09   thing you brought beer started drinking [TS]

00:03:11   and then we'll go from there so that the [TS]

00:03:13   way this works is Jesse you selected [TS]

00:03:17   some beer and sent it across this great [TS]

00:03:20   country to all of these people and then [TS]

00:03:23   brought some to in coolers to my house [TS]

00:03:25   for those of us who are here and I'm and [TS]

00:03:28   now we're all going to drink the same [TS]

00:03:29   beer and talk about it [TS]

00:03:31   so what was your what was your thought [TS]

00:03:34   process including the selection together [TS]

00:03:36   well we did a we surveyed the group and [TS]

00:03:39   got sort of everyone's beer history [TS]

00:03:41   confessional and everyone sort of laid [TS]

00:03:44   bare their soul on their favorite and [TS]

00:03:46   least favorite beers just wait [TS]

00:03:50   ah and i took that bumpy ride and I took [TS]

00:03:54   it as a little bit of a challenge [TS]

00:03:56   I you know I try and be an advocate for [TS]

00:03:58   craft beer and want to expose people the [TS]

00:04:00   new beers they haven't tried before that [TS]

00:04:02   I think they'll like I always whenever [TS]

00:04:04   someone says I don't like beer [TS]

00:04:06   I always take that as I just haven't had [TS]

00:04:08   a beer I'd have liked yet and so I tried [TS]

00:04:11   to sort of fit in a bunch of people's [TS]

00:04:12   preferences and try and select some new [TS]

00:04:14   things I tried to pick beers that are [TS]

00:04:16   pretty widely available to so that [TS]

00:04:18   people listening to this in the united [TS]

00:04:20   states can hopefully find most if not [TS]

00:04:22   all of those beers and triumph triumph [TS]

00:04:23   for themselves and then come to jasons [TS]

00:04:26   house and taste them with him [TS]

00:04:27   hands up everybody who said i don't like [TS]

00:04:30   beer earlier those people are the people [TS]

00:04:32   who are not present on this podcast you [TS]

00:04:35   know who you [TS]

00:04:35   just look at our common list of guests [TS]

00:04:38   and you'll know who is not here [TS]

00:04:40   that's the answer those people don't get [TS]

00:04:41   to drink beer now how about that burn [TS]

00:04:44   announcers or they were outside of the [TS]

00:04:46   united states in which case they also [TS]

00:04:47   didn't get to drink beer and there were [TS]

00:04:49   some good said people in the UK but [TS]

00:04:51   that's what can you do [TS]

00:04:52   so yeah so we shipped a bunch of beer [TS]

00:04:53   across the country and I think the idea [TS]

00:04:55   here is will sort of taste them all [TS]

00:04:57   together one at a time will get people [TS]

00:04:59   sort of hot take on what they think of [TS]

00:05:01   it and then talk about how it's made a [TS]

00:05:04   little beer history beer culture ANSWER [TS]

00:05:06   Answer beer-related trivia and hopefully [TS]

00:05:10   via make it mildly interesting what's [TS]

00:05:13   good about beer podcasting is it all [TS]

00:05:14   gets more interesting the more beers [TS]

00:05:16   right into it [TS]

00:05:17   Steve's I had his well and what we need [TS]

00:05:19   to at least do is on your podcast player [TS]

00:05:21   of choice and overcast not you should [TS]

00:05:23   make sure to just slowly speed it up as [TS]

00:05:26   the episode goes on be just to [TS]

00:05:27   accommodate for what will likely be [TS]

00:05:28   happening here or slow it down further [TS]

00:05:30   if you're going to be entertained by [TS]

00:05:31   that that would be a very feature the [TS]

00:05:33   dynamically increasing podcast speed as [TS]

00:05:36   the episode goes along [TS]

00:05:37   it's like beer goggles for headphones [TS]

00:05:39   and maybe you can incorporate something [TS]

00:05:40   where the blood alcohol level is is [TS]

00:05:42   monitored throughout the podcast and [TS]

00:05:44   then you can adjust accordingly [TS]

00:05:45   yeah thatthat's 3-pointer right there [TS]

00:05:47   these are all great ideas health kit all [TS]

00:05:49   right now call direct all of you to your [TS]

00:05:51   first beer we're gonna start with [TS]

00:05:52   allagash saison alighieri is on [TS]

00:05:55   yes okay I better go get that then yes [TS]

00:05:58   go get that was going ok I'll get that [TS]

00:06:00   and my children glass and then put [TS]

00:06:02   another glass in the freezer so it to [TS]

00:06:04   can be chilled what you think that don't [TS]

00:06:06   don't show your glass [TS]

00:06:07   I think we're gonna have a lot of breaks [TS]

00:06:08   in this pocket don't show your glass [TS]

00:06:11   that's the answer [TS]

00:06:12   alrighty i'm i'm drinking at this [TS]

00:06:13   allagash everyone's silently drinking is [TS]

00:06:16   from is from Maine is what remains yeah [TS]

00:06:18   alright because i first had allagash I [TS]

00:06:20   think I now against white and it was [TS]

00:06:22   when i was in boston visiting dan moore [TS]

00:06:24   and probably and indeed i've had [TS]

00:06:26   allagash white too so I'll give a little [TS]

00:06:27   introduction to myself well you guys all [TS]

00:06:29   taste your first beer here please [TS]

00:06:31   so i'm the co-founder and brewmaster of [TS]

00:06:34   Almanac beer company out in San [TS]

00:06:35   Francisco we're about five years old we [TS]

00:06:38   we brew a huge variety of beers were [TS]

00:06:41   distributed and [TS]

00:06:42   15 states i think now our specialty is a [TS]

00:06:47   barrel-aged beers and sour so I brought [TS]

00:06:48   one of my own that will sneak in and [TS]

00:06:50   you'll tell me what you think of it [TS]

00:06:51   later and we also brew IPAs dark beer [TS]

00:06:55   sort of across all styles and I was a [TS]

00:06:58   beer bloggers before before I was a [TS]

00:07:01   brewer so i often identify as a [TS]

00:07:03   recovering recovering beer bloggers that [TS]

00:07:05   what you're doing now sounds a lot more [TS]

00:07:06   satisfying than what you were doing [TS]

00:07:07   before it but that this is a this is my [TS]

00:07:11   favorite beers i was really excited to [TS]

00:07:12   share with you guys so this is a saison [TS]

00:07:14   it's a style of beer that comes out of [TS]

00:07:17   sort of the French Belgian border it's a [TS]

00:07:20   farmhouse ale so historically this is a [TS]

00:07:23   beer that would have been made in the [TS]

00:07:25   summer and for farm hands in the field [TS]

00:07:28   so it's designed to be really really [TS]

00:07:29   refreshing and screwed with a large [TS]

00:07:31   percentage of wheat and light mult [TS]

00:07:34   podcasters people listening at home [TS]

00:07:37   can't look at it but it's like a very [TS]

00:07:39   sort of light straw color and i really [TS]

00:07:41   like it it's a really aromatic bright [TS]

00:07:43   beer it's a beer that gives like a [TS]

00:07:45   really nice example of yeast character [TS]

00:07:48   in the beer so a saison is fermented [TS]

00:07:50   with you know very particularly strains [TS]

00:07:53   really really warm and that brings out [TS]

00:07:55   the yeast flavor so if you sort of swirl [TS]

00:07:58   this around your glass and give it a [TS]

00:07:59   deep sniff you get sort of aromas of [TS]

00:08:01   like pineapple and coriander a little [TS]

00:08:04   bit hey in there now I've not been a a [TS]

00:08:07   Belgian fan until just recently and it [TS]

00:08:09   was because specifically I was not [TS]

00:08:11   really acclimated to the taste of yeast [TS]

00:08:13   and wasn't a big fan and there's still [TS]

00:08:15   some nice tea beers that i'm not a big [TS]

00:08:17   fan of but but this is quite nice and [TS]

00:08:20   and I've become just kind of more I [TS]

00:08:23   guess accustomed to it as I've had more [TS]

00:08:24   over the years and I really kind of like [TS]

00:08:26   the sort of banana bread II sort of [TS]

00:08:28   flavor that I get with the kind of [TS]

00:08:29   strains of yeast they use in this sort [TS]

00:08:31   of beer [TS]

00:08:31   yeah i gotta say I'm I'm not usually a [TS]

00:08:34   buyer of cézanne just because i never [TS]

00:08:36   knew what it meant until just now and I [TS]

00:08:39   wasn't sure what I'd like it or not and [TS]

00:08:40   this is this is probably the first beer [TS]

00:08:43   of this color that I've ever actually [TS]

00:08:44   liked but i really like this [TS]

00:08:46   also I astok I really I i think i'll be [TS]

00:08:49   buying more views in the future and [TS]

00:08:50   before you even said it I was like this [TS]

00:08:52   is kind of like awesome summer [TS]

00:08:54   refreshing beer like you [TS]

00:08:56   others like okay well least on a gnome [TS]

00:08:57   on the right track then I'm gonna say [TS]

00:08:59   this one the most refreshing beers I've [TS]

00:09:01   had that isn't you know something like a [TS]

00:09:03   Shandy that is meant to be as refreshing [TS]

00:09:05   as this but this is definitely one of [TS]

00:09:06   the most refreshing things i've had in [TS]

00:09:08   awhile I was a I find it a bit on the [TS]

00:09:09   crispy side it's it's good i agree that [TS]

00:09:12   it does seem like refreshing something [TS]

00:09:13   good in the summer although I do find [TS]

00:09:14   the taste a little on the stronger side [TS]

00:09:16   in terms of emphasizing where the yeasty [TS]

00:09:19   characteristics and I think I [TS]

00:09:20   traditionally like but it's not it's not [TS]

00:09:22   bad i would i would happily drink a [TS]

00:09:24   glass of it i think it would not be [TS]

00:09:26   something I necessarily go out of my way [TS]

00:09:27   to purchase but you know i would I [TS]

00:09:30   certainly wouldn't turn it down now I I [TS]

00:09:32   drink a lot of seasons and I have [TS]

00:09:34   actually had allagash before it is it's [TS]

00:09:38   lovely it's if there are a lot of [TS]

00:09:41   citizens to choose from it's not my [TS]

00:09:43   first choice but it's it's good it's [TS]

00:09:46   like Dan said it's it's stronger then [TS]

00:09:48   then the seasons i prefer I mean [TS]

00:09:53   hoegaarden is one of my co 2 beers but I [TS]

00:09:56   love belgian beer [TS]

00:09:57   yeah I like the open beer no and I never [TS]

00:09:59   had a saison also because of the like [TS]

00:10:00   what is that what kind is that [TS]

00:10:02   and the first time i had i thought you [TS]

00:10:03   know it has a flavor to it that actually [TS]

00:10:05   reminds me of some of the flavors that I [TS]

00:10:06   get in something like a like an IPA but [TS]

00:10:09   it doesn't have it you know there's I [TS]

00:10:12   and I don't know what it is there's a [TS]

00:10:13   flavor in there that reminds me of that [TS]

00:10:14   but it doesn't have all the flavors in [TS]

00:10:16   an IPA that I don't like so much it's [TS]

00:10:18   it's not over hopped yeah it's got it [TS]

00:10:20   sits in its a kind of fruity and a nice [TS]

00:10:23   and yeah i like not to this might be a [TS]

00:10:26   good time to back up and give like super [TS]

00:10:28   basic beer knowledge just to give a [TS]

00:10:29   little sore vocabulary so how about just [TS]

00:10:32   alright all beer is me is a fluid that [TS]

00:10:34   contains alcohol [TS]

00:10:35   yeah go on the rest of it's not that [TS]

00:10:38   important been so beers made out of four [TS]

00:10:42   basic ingredients I and if you're a 17th [TS]

00:10:47   century German you call it the night sky [TS]

00:10:49   bottom there you go [TS]

00:10:50   yeah it should get a sound effect to [TS]

00:10:53   chime in right there with sorry just [TS]

00:10:54   clearing my throat were you gonna say [TS]

00:10:55   something about Germany so I malted [TS]

00:10:58   barley water hops and yeast and [TS]

00:11:03   obviously yeast was added only after it [TS]

00:11:05   was discovered by louie pastore much [TS]

00:11:07   much later but those are the four basic [TS]

00:11:09   ingredients a beer and you can make [TS]

00:11:11   almost any kind of beer out of just [TS]

00:11:13   those ingredients by just varying either [TS]

00:11:16   amounts or treatment or ways that [TS]

00:11:18   they're processed in the beer and so I [TS]

00:11:20   tried to pick out a couple different [TS]

00:11:21   beers that we can talk about some of [TS]

00:11:23   those different aspects as we go through [TS]

00:11:24   it but this is one where you selection [TS]

00:11:27   is really important [TS]

00:11:28   what I really like about seasons and [TS]

00:11:30   particulars you ferment them really [TS]

00:11:33   really really hot much hotter than you [TS]

00:11:35   would like an IPA or certainly like a [TS]

00:11:36   log or anything like that so you know we [TS]

00:11:39   ferment our arses on up in like the [TS]

00:11:42   mid-eighties all the way up to 90 just [TS]

00:11:45   shy of hot enough to kill the yeast and [TS]

00:11:47   that is what creates what we call [TS]

00:11:48   phenols investors which are all those [TS]

00:11:49   aroma flavors that were tasting those [TS]

00:11:51   banana flavors that pineapple that [TS]

00:11:54   strong character that's all being really [TS]

00:11:56   derived by the by the east but yeast is [TS]

00:11:59   going to contribute to every beer that [TS]

00:12:01   we try because you can make beer without [TS]

00:12:02   it or what did you think of this one [TS]

00:12:05   oh this is fantastic [TS]

00:12:08   this is exactly my kind of beer if I [TS]

00:12:11   would if I was gonna I like half of ice [TS]

00:12:14   and I like wheat beers I like fruity [TS]

00:12:17   beers and this is this this was very [TS]

00:12:20   good thank you jesse has poured her a [TS]

00:12:21   little more beer as a reward for like [TS]

00:12:24   maybe I was gonna can I finish that [TS]

00:12:26   works that way that I'm going to just [TS]

00:12:28   keep saying everything is great i'm in [TS]

00:12:31   the wrong house [TS]

00:12:32   that's all I know that's for sure is [TS]

00:12:34   this one is this one unfiltered i [TS]

00:12:36   noticed that it's a bit you know when I [TS]

00:12:38   hold up the color to light it's a bit [TS]

00:12:40   cloudy or I feel like at least ya [TS]

00:12:42   traditionally this would be sort of more [TS]

00:12:44   rustic unfiltered beer there's probably [TS]

00:12:46   a little bit of yeast in there not much [TS]

00:12:48   they probably it's you know it's pretty [TS]

00:12:50   stable beer [TS]

00:12:51   it's got a little bit of haze to it [TS]

00:12:52   though things like you know German [TS]

00:12:55   horizons and things like that they'll [TS]

00:12:57   actually put yeast back in the bottle [TS]

00:12:59   specifically to make it extra cloudy [TS]

00:13:01   atefeh is that kind of cheating though [TS]

00:13:04   now but there's no cheating they're [TS]

00:13:07   making beer dude come at you don't need [TS]

00:13:09   to put a bunch of artificial rules on [TS]

00:13:11   there already that german thing if it [TS]

00:13:13   makes it good [TS]

00:13:14   it's okay yeah I'll i really like [TS]

00:13:16   Belgians Marco you like belgian beer [TS]

00:13:18   don't you I love Belgians that this is [TS]

00:13:20   the first time I've ever seen one that I [TS]

00:13:22   could see through now [TS]

00:13:23   yeah fair enough and that was below [TS]

00:13:25   about nine percent alcohol doesn't look [TS]

00:13:27   at the model says its 6.1 so I mean [TS]

00:13:30   obviously you know my my knowledge of a [TS]

00:13:32   beer like on a professional level is is [TS]

00:13:35   nil [TS]

00:13:35   I i know i know very little about it I [TS]

00:13:38   know slightly more i would say than the [TS]

00:13:39   average person who ordered beer at a bar [TS]

00:13:42   but not by much [TS]

00:13:44   so all I know is you know the very [TS]

00:13:45   limited parts I've seen and the Belgians [TS]

00:13:48   I've seen are mostly the very high [TS]

00:13:49   alcohol ales and i love them they're [TS]

00:13:52   wonderful I mean that the shimmy grand [TS]

00:13:54   reserve blue is one of my favorites in [TS]

00:13:57   fact i had to rank my beers that might [TS]

00:13:59   be number one baby bottle between that [TS]

00:14:02   and that's just something to hope for [TS]

00:14:04   yeah yeah i'm i'm right there and so [TS]

00:14:08   much of the belgium brewing tradition [TS]

00:14:09   actually comes out of monks and [TS]

00:14:11   monasteries brewing so there are still [TS]

00:14:13   breweries you can mention me is actually [TS]

00:14:15   one of them you can buy beer that's [TS]

00:14:17   actually brewed by monks on-premise [TS]

00:14:19   these days it tends to be brewed by late [TS]

00:14:21   people that work for the monasteries but [TS]

00:14:23   it was brewed as a source of sustenance [TS]

00:14:25   they would fast and only drink beer as [TS]

00:14:29   their only source of calories during [TS]

00:14:30   certain festivals in certain months and [TS]

00:14:33   it sort of comes out of a whole [TS]

00:14:34   religious tradition there as well so it [TS]

00:14:35   makes the monastic life style seem [TS]

00:14:37   somewhat more plan muris imagine on an [TS]

00:14:40   empty stomach having some of that high [TS]

00:14:42   alcohol Belgian yet just imagine Jason I [TS]

00:14:45   can't even really would not even be like [TS]

00:14:47   you start to have visions and that's [TS]

00:14:50   right religion it was a religious [TS]

00:14:52   experience for them and re-rig quite [TS]

00:14:53   literally yeah so I'm ma about not [TS]

00:14:57   knowing anything about beer that's what [TS]

00:14:58   jesse is here to help us with right [TS]

00:15:00   right now so we've already learned [TS]

00:15:01   something about about the cézanne which [TS]

00:15:05   I seriously i was suggested before we [TS]

00:15:07   got started I only ever had a saison [TS]

00:15:08   because there was a i was at some [TS]

00:15:10   restaurant where all the other beers on [TS]

00:15:12   the menu looked unappealing and they [TS]

00:15:14   said that it was good and i ordered and [TS]

00:15:15   I was like oh my god this is actually [TS]

00:15:16   really good so it was an accidental for [TS]

00:15:18   me too well there's like you know beer [TS]

00:15:21   like anything else there's a lot of [TS]

00:15:22   trends and so this lives in like that [TS]

00:15:23   same family as like a belgian wit or [TS]

00:15:26   like a German horizon and right now this [TS]

00:15:29   is probably the most popular of that [TS]

00:15:31   sort of family but then you know in a [TS]

00:15:33   couple years will be drinking half away [TS]

00:15:34   and again fair enough fine with me I [TS]

00:15:36   mean speaking of trends I I think it's [TS]

00:15:38   you know without ruining the ending here [TS]

00:15:39   i think it's interesting that we have [TS]

00:15:41   this this panel that has no IPAs in it [TS]

00:15:43   because it seems like oh I don't it [TS]

00:15:45   seems like what's what's in style and [TS]

00:15:48   has been like has been beating us over [TS]

00:15:49   the head is beer consumers for the last [TS]

00:15:51   five or six years is just everybody in [TS]

00:15:54   the universe makes IPAs now and IHS late [TS]

00:15:57   and I like IPAs and even I'm happy to [TS]

00:15:59   see that we don't have any here to taste [TS]

00:16:00   because i'm so tired of my pjs even as a [TS]

00:16:02   fan of them [TS]

00:16:03   Marco you may be missing a beer you [TS]

00:16:05   should have an IPA at did you let an IPA [TS]

00:16:07   you guys wandering some IPA ok let's [TS]

00:16:08   give it a shot [TS]

00:16:09   no all right not especially believed it [TS]

00:16:11   is not this is the one where I will be [TS]

00:16:15   like oh you know that was internally on [TS]

00:16:17   somebody said to me in a box by fedex [TS]

00:16:20   for free but I i will say my partner in [TS]

00:16:24   theater is very much a fan of ipas and [TS]

00:16:27   the hoppier the better so he's sort of [TS]

00:16:29   i'm not a huge fan on my own but he's [TS]

00:16:33   he's educated me in the ways you know I [TS]

00:16:35   I at least like tasting them just to get [TS]

00:16:37   the differences you know especially like [TS]

00:16:39   Dogfish Head between the the 60 to 90 [TS]

00:16:41   and 120 minute ipas and it's interesting [TS]

00:16:45   but I never choose to drink them i don't [TS]

00:16:47   even like battling like tasting them [TS]

00:16:49   alright so next year is the Alpine beer [TS]

00:16:51   company too wet india pale ale Steve go [TS]

00:16:54   get the go get the next for that now [TS]

00:16:56   okay good CII gotta give this beer [TS]

00:16:59   credit this this is an IPA that does not [TS]

00:17:02   just beat you over the head with hops [TS]

00:17:04   there's actually and flavors there and I [TS]

00:17:05   like hops remarks that my dog is named [TS]

00:17:07   hops and even then like I i really like [TS]

00:17:10   the balance here that doesn't it doesn't [TS]

00:17:13   go overboard isn't totally crazy it [TS]

00:17:15   doesn't have the blast off like of [TS]

00:17:17   lagunitas like we're all cut up your [TS]

00:17:20   nose [TS]

00:17:20   this is a lot smoother shots fired mhm [TS]

00:17:24   just gonna say it i mean welcome i'm new [TS]

00:17:26   to California so that kind of the whole [TS]

00:17:27   this whole scene is is very very new to [TS]

00:17:29   me [TS]

00:17:30   IPS where the hops can enhance the [TS]

00:17:32   flavor are definitely my favorite the [TS]

00:17:33   ones that just crank up the happiness to [TS]

00:17:36   a point where it's almost impossible to [TS]

00:17:37   drink I'm there with you Dan I can't I [TS]

00:17:39   can't even like put them in my mouth but [TS]

00:17:41   this 1i i will say about this that it [TS]

00:17:43   tastes I I smelled it and thought wow [TS]

00:17:45   that smells really strong but the taste [TS]

00:17:47   was much milder than [TS]

00:17:48   he smells going to be to my palate I [TS]

00:17:50   agree Lauren and I both drank it and [TS]

00:17:52   then looked at each other like yeah well [TS]

00:17:54   this is something I would finish given [TS]

00:18:01   it i wouldn't i wouldn't not turned out [TS]

00:18:03   urine has dramatically held the glass [TS]

00:18:05   out and poured it on now that's not true [TS]

00:18:08   at all it's just because you two were [TS]

00:18:09   hyper saturated with IPA that is so I've [TS]

00:18:12   never liked I've never liked it because [TS]

00:18:13   it tastes so like I said about the saves [TS]

00:18:15   on the season has a flavor that I also [TS]

00:18:16   recognizing the IPA but not those you [TS]

00:18:19   know bitter flavor that I is it doesn't [TS]

00:18:22   work for me i don't get it i find those [TS]

00:18:24   other flavors kind of unpleasant and i [TS]

00:18:27   find it all so now that you know after [TS]

00:18:28   finishing that there's an aftertaste of [TS]

00:18:30   the bitterness it's there and I just [TS]

00:18:32   don't like it [TS]

00:18:33   sure yet it reminds me of the 60 minute [TS]

00:18:36   Dogfish Head I've got a beer picked out [TS]

00:18:38   for Jason that's gonna close that we [TS]

00:18:39   have a problem with IPS for me for a [TS]

00:18:41   while has been that I live in San Diego [TS]

00:18:43   where they're apparently has been some [TS]

00:18:45   sort of a contest to try and produce the [TS]

00:18:47   beer that actually cause your time to [TS]

00:18:49   dissolve in your mouth that's [TS]

00:18:52   hydrochloric acid Steve stop drinking [TS]

00:18:54   that [TS]

00:18:54   yeah you want to contact that I've had [TS]

00:18:56   recently has tasted very similar to that [TS]

00:18:58   the old HCL IPA get 1i I kind of got [TS]

00:19:02   turned off by IPS because of that and [TS]

00:19:04   also because I PA for awhile became like [TS]

00:19:06   sort of the sourdough of beers like it's [TS]

00:19:08   what you would order because you didn't [TS]

00:19:10   want to be the sort of ghost person that [TS]

00:19:12   ordered white bread on your sandwich but [TS]

00:19:14   you didn't know enough about beard know [TS]

00:19:15   anything other than IPA is so that we [TS]

00:19:17   found that kind of annoying i like [TS]

00:19:18   sourdough though I love sara sara is [TS]

00:19:21   great but it's like the default [TS]

00:19:22   selection [TS]

00:19:23   yes my question to you is what is the [TS]

00:19:25   relationship between the bitterness and [TS]

00:19:26   the flavors in the IPA the kinds of [TS]

00:19:28   floral hobby flavors that go in there [TS]

00:19:30   what is the appeal of making them so [TS]

00:19:32   incredibly bitter and in this case this [TS]

00:19:34   isn't very bitter that I can't drink I [TS]

00:19:36   really do enjoy it even though the has [TS]

00:19:38   said the aftertaste is rather bitter but [TS]

00:19:40   uh what what is the relationship between [TS]

00:19:42   the flavors that are popular and IPAs [TS]

00:19:44   and the bitterness great question really [TS]

00:19:47   glad i slept you that 20 bucks before we [TS]

00:19:49   start like a free beer wasn't enough to [TS]

00:19:53   consume to say things I'm so let's look [TS]

00:19:56   so let me back up a little bit and talk [TS]

00:19:58   a little bit about how beer is made [TS]

00:20:00   so we start with a malted barley so [TS]

00:20:03   that's barley that's been what they do [TS]

00:20:05   is they soak it which causes it to [TS]

00:20:07   germinate and start to sprout and then [TS]

00:20:10   they fault that process by killing it [TS]

00:20:12   and that creates this enzymatic process [TS]

00:20:14   that converts the starches into sugars [TS]

00:20:16   and makes that into a good yeast food so [TS]

00:20:19   if you've ever had you know like a [TS]

00:20:20   malted milkshake that's that same flavor [TS]

00:20:22   that that we're driving there so you [TS]

00:20:24   start with that you crack it and you [TS]

00:20:26   soak it and you basically make [TS]

00:20:28   multi-quote meal is what you've made [TS]

00:20:30   there and then we run boiling water [TS]

00:20:33   through that and that creates what [TS]

00:20:34   Brewers called wort which is a sugar [TS]

00:20:36   solution so we start out with basically [TS]

00:20:38   just a giant boiling cauldron of boiling [TS]

00:20:41   sugar water from multan that's that's [TS]

00:20:44   the sugar source so we boil that for [TS]

00:20:46   about an hour and during that hour we [TS]

00:20:48   add hops and we add hops at the [TS]

00:20:50   beginning it actually adds bitterness [TS]

00:20:53   and then the you add more hops during [TS]

00:20:56   the different times as you make the beer [TS]

00:20:57   and hops that are added the end don't [TS]

00:21:00   add any bitterness they only add flavor [TS]

00:21:03   and aroma [TS]

00:21:04   so if we go back like 10 years back [TS]

00:21:06   extreme beer you know double IPAs are [TS]

00:21:08   just really sort of blowing up that's [TS]

00:21:10   when you've got all these hops being [TS]

00:21:11   added at the beginning and middle of the [TS]

00:21:13   process creating some good flavors but [TS]

00:21:16   just an enormous amount of bitterness [TS]

00:21:18   and so it's like biting into a Juniper [TS]

00:21:20   branch is the exactly that I generally [TS]

00:21:22   or like biting into like an orange peel [TS]

00:21:25   with like a lingering pithy bitterness [TS]

00:21:27   that can release it on your palate [TS]

00:21:28   yeah doesn't sound great if i recall [TS]

00:21:30   correctly the the IPA you know the india [TS]

00:21:33   pale came from it was stable enough to [TS]

00:21:35   ship right is that the origin of that [TS]

00:21:38   well that's almost definitely the so [TS]

00:21:40   there's a story that there was a ship [TS]

00:21:42   bound for India and that it was [TS]

00:21:45   shipwrecked and that all the town where [TS]

00:21:47   it was shipwrecked drink the beer and [TS]

00:21:49   was like this is super delicious we [TS]

00:21:51   should drink this all the time [TS]

00:21:52   that's almost definitely apocryphal and [TS]

00:21:55   never happened but it is true that the [TS]

00:21:57   india pale was developed specifically [TS]

00:21:59   for ships going to India because of [TS]

00:22:03   water super unsafe to drink lots of [TS]

00:22:06   bacterial things going on [TS]

00:22:07   whereas beer is actually she'll really [TS]

00:22:09   stable and sit much much safer to drink [TS]

00:22:11   the water is in these [TS]

00:22:12   x because the fermentation process the [TS]

00:22:14   alcohol and hops are actually a natural [TS]

00:22:17   antiseptic that prevent infection in the [TS]

00:22:19   beer that's how they first got used in [TS]

00:22:21   BSO beer is better for you than water [TS]

00:22:23   oh definitely ok I think I also heard [TS]

00:22:25   that the the hops had a preservative [TS]

00:22:28   effect is there any truth to that [TS]

00:22:30   absolutely yeah that's the antiseptic [TS]

00:22:32   quality so specifically it keeps promo [TS]

00:22:35   lacto infection which is you know and [TS]

00:22:38   one of our beers is brewed with lacto [TS]

00:22:40   which you could culture from yogurt if [TS]

00:22:41   you wanted to as well so there's all [TS]

00:22:43   sorts of different you know to you know [TS]

00:22:45   historically you'd make a beer and sort [TS]

00:22:47   of whatever was in the air [TS]

00:22:49   ads into it these days you know by [TS]

00:22:51   boiling it your sterilizing it and we [TS]

00:22:53   pitch a very specific East rain that we [TS]

00:22:55   want to fuse and so like this duet is [TS]

00:22:58   from san diego and that's brewed with [TS]

00:22:59   the California or american ale strain [TS]

00:23:02   really dry west side we'd really dry [TS]

00:23:04   really clean really supportive of the [TS]

00:23:07   hops as well so this beer I would say [TS]

00:23:10   ninety to ninety-five percent of the [TS]

00:23:12   hops are either added at the very end of [TS]

00:23:14   the boiling process or in what's called [TS]

00:23:16   a dry hop which is where you add hops [TS]

00:23:18   after fermentation has already completed [TS]

00:23:20   so if you take this beer and I'll teach [TS]

00:23:23   you a kind of a fun beer tasting trick [TS]

00:23:25   is you take the beer swirled around more [TS]

00:23:28   fun than just tasting beer more fun than [TS]

00:23:30   just tasting beer you take the beer [TS]

00:23:32   swirled on your glass and stick your [TS]

00:23:34   nose in here take a little more if you [TS]

00:23:36   need it over there yeah sure just a [TS]

00:23:37   little Jason's I don't want to thank you [TS]

00:23:39   my nose out as we just say is I get it [TS]

00:23:41   sorted around take a nice you know deep [TS]

00:23:45   breath through your nose and you can [TS]

00:23:47   really smell it and you can smell the [TS]

00:23:49   character of that that that drive ads [TS]

00:23:51   which in this case is like citrus and [TS]

00:23:53   papaya and pine [TS]

00:23:55   now if you do that again but do it with [TS]

00:23:57   your mouth cracked open when you inhale [TS]

00:24:00   through your nose [TS]

00:24:01   what you'll find is it will actually [TS]

00:24:02   pull the aroma back over your palate and [TS]

00:24:05   you'll taste the aroma of the beer [TS]

00:24:08   this is so weird i love it if you start [TS]

00:24:12   to think maybe having this podcast in [TS]

00:24:14   the room with the cat boxes was not the [TS]

00:24:15   best thing [TS]

00:24:18   what we call an off flavor that's good [TS]

00:24:21   the taste of pineapple and cat box [TS]

00:24:23   benefit just element of litter [TS]

00:24:26   I mean that's a hell of an IP so I i was [TS]

00:24:31   saying earlier that I had kind of went [TS]

00:24:32   through a period where I was not a fan [TS]

00:24:33   of ipas and I've sort of become i I've [TS]

00:24:37   kind of come back to the fold a bit but [TS]

00:24:40   my preference is an IPA where they've [TS]

00:24:42   done that they they seem to have taken [TS]

00:24:44   care to try and not mask the character [TS]

00:24:48   of the barley with the hops if I can [TS]

00:24:50   still sort of taste that barley base [TS]

00:24:52   under there that's an IPA that I [TS]

00:24:54   appreciate this one to me is maybe a [TS]

00:24:57   little bit more happy than I like I mean [TS]

00:24:59   it's not bad but I i think my preference [TS]

00:25:02   would be something where that that [TS]

00:25:05   there's a little bit more complexity and [TS]

00:25:07   I can taste more than just the hops this [TS]

00:25:09   is not a subtle IPA that we pay no no no [TS]

00:25:12   no marker you said you loved IPAs what [TS]

00:25:14   do you think of this one I think it's [TS]

00:25:16   based on what I've had I drank it like [TS]

00:25:18   in like the kind of like the the third [TS]

00:25:21   quarter person like that the highest [TS]

00:25:23   third-quarter that makes sense like I've [TS]

00:25:25   had ones that are better than this [TS]

00:25:27   yeah well like you know middle middle to [TS]

00:25:30   upper 20 fibers yeah basically i I've [TS]

00:25:34   had I've had IPS I like better than this [TS]

00:25:36   I i prefer generally a little more [TS]

00:25:39   balanced with with the i I'm sorry for [TS]

00:25:43   using probably wrong terms here but [TS]

00:25:44   kinda with the barley flavor of [TS]

00:25:46   generally what I find in dogfish head [TS]

00:25:49   you know usually the 1690s never enjoyed [TS]

00:25:52   that the doctor said 90-minute IPA is [TS]

00:25:53   one of my favorite beers if not my [TS]

00:25:55   favorite it that one really nails it [TS]

00:25:58   the 60 is very similar just a little bit [TS]

00:26:00   little bit you know lighter i guess i'm [TS]

00:26:02   also for IP is also a big fan of of Big [TS]

00:26:05   Daddy from speakeasy [TS]

00:26:07   oh really the two very different styles [TS]

00:26:09   between that and dogfish head but i [TS]

00:26:12   really love both of those united and [TS]

00:26:14   because they're so different from each [TS]

00:26:16   other [TS]

00:26:17   I don't feel like they're competing for [TS]

00:26:18   my love you know like everything I can [TS]

00:26:21   you know choose whatever reason we have [TS]

00:26:22   a feeling that that that day but darker [TS]

00:26:26   shadow think has a remarkable talent of [TS]

00:26:29   balancing flavors [TS]

00:26:32   and whether it's whether it's just the [TS]

00:26:33   basics of the beer being you know [TS]

00:26:34   between things like the borrowing my [TS]

00:26:35   house or whether it's additional flavors [TS]

00:26:38   like that if we're making a flavored be [TS]

00:26:39   like their pumpkin beer and everything [TS]

00:26:40   you know they do lots of flavored beers [TS]

00:26:42   and dogfish head one of the reasons I i [TS]

00:26:45   will try almost anything they make is [TS]

00:26:47   because i don't like really like [TS]

00:26:49   in-your-face out of whack flavors [TS]

00:26:51   dolphin chatters very very good at [TS]

00:26:53   balancing and and doing things with a [TS]

00:26:55   subtle touch and and i will almost [TS]

00:26:58   always trust them to do things correctly [TS]

00:26:59   to my palate [TS]

00:27:01   it's funny you say that because my [TS]

00:27:02   experience with dogfish head has almost [TS]

00:27:04   been exactly a hundred eighty degrees [TS]

00:27:06   that is awesome where I find that they [TS]

00:27:09   tend to overhype almost everything but [TS]

00:27:11   you know David rose to those XD minute [TS]

00:27:14   and ninety 90 minute ipas the where [TS]

00:27:17   those names come from i talked about how [TS]

00:27:18   they add hops you know during the [TS]

00:27:20   process they call that continually [TS]

00:27:22   hopped and so what they actually do is [TS]

00:27:25   add the hops during that entire boil [TS]

00:27:28   process so it's a 60-minute boil for the [TS]

00:27:30   60 minute IPA and a 90 minute boil and [TS]

00:27:33   they had them continuously through that [TS]

00:27:34   entire time which is sort of unique [TS]

00:27:36   these guys are like the spinal tap of [TS]

00:27:38   hops where they used to have like a [TS]

00:27:41   little like of vibrating hot kids hockey [TS]

00:27:43   table that they would set hops in and it [TS]

00:27:46   was just fine i cannot cops in SLO [TS]

00:27:48   steadily over it but as they've grown [TS]

00:27:50   into you know a massive brewery I think [TS]

00:27:53   they now have something that it looks [TS]

00:27:54   more like televised hockey table yes I [TS]

00:27:57   guess it's like a little setting cog [TS]

00:27:58   that just constantly throws more and [TS]

00:28:00   more hops in there [TS]

00:28:01   no I like you if if what you're looking [TS]

00:28:03   for is crisp and light they don't really [TS]

00:28:06   do that like that like if if that's what [TS]

00:28:08   you like mostly in beer [TS]

00:28:09   the doctor said is not going to probably [TS]

00:28:11   make anything that that's really for you [TS]

00:28:13   but if you like you know basically like [TS]

00:28:16   dense rich very hoppy ales and things [TS]

00:28:19   with subtle flavorings they're fantastic [TS]

00:28:22   i like density I just like the density [TS]

00:28:24   to come from the the the grain component [TS]

00:28:27   as opposed to the hop component and i [TS]

00:28:29   should say that i have come to actually [TS]

00:28:31   really appreciate the Indian brown from [TS]

00:28:34   donna head which is very complex in [TS]

00:28:37   terms of its its grain profile but less [TS]

00:28:40   happy I think my my favorite of all the [TS]

00:28:42   dogfish head's is [TS]

00:28:43   the APRA hop which it's it's got the hop [TS]

00:28:47   to it but it'sit's apricot beer and and [TS]

00:28:50   it just I don't know it it has that [TS]

00:28:53   balance that I think I'm i don't i don't [TS]

00:28:55   see that in will certainly 220 got 220 I [TS]

00:29:00   still have nightmares about that one and [TS]

00:29:03   also fit well with with all hoppy beers [TS]

00:29:06   actually getting the beer fresh and [TS]

00:29:08   local is going to be the number one [TS]

00:29:10   thing that makes for that to be a great [TS]

00:29:11   beer so hops are by far and away the [TS]

00:29:14   most delicate aspect of the beer that's [TS]

00:29:17   why the beer has to be packaged in brown [TS]

00:29:19   bottles is light hops if it's exposed to [TS]

00:29:22   light after its packaged causes it to [TS]

00:29:25   skunk which tastes like wet cardboard [TS]

00:29:27   which is why you waited green bottle [TS]

00:29:29   don't like don't buy any models [TS]

00:29:31   everybody green bottle that's why I p.m. [TS]

00:29:34   draft oftentimes is better than IPA in [TS]

00:29:37   the bots in in bottles and you know the [TS]

00:29:40   way i chose this one in particular was I [TS]

00:29:42   was at the beer store picking them up [TS]

00:29:45   obsessively checking packaging dates on [TS]

00:29:46   every single one trying to find the [TS]

00:29:48   freshest possible beer to send out to [TS]

00:29:50   everyone so what does every beer have [TS]

00:29:52   hops in every beer has hops it's not [TS]

00:29:55   it's not by definition beer if it [TS]

00:29:56   doesn't have hops it's a grew it alright [TS]

00:29:59   so it's just a matter of so when we [TS]

00:30:00   think of a hoppy hoppy beer it's a [TS]

00:30:02   matter of how many is it like a martini [TS]

00:30:05   where they they just pass the the hops [TS]

00:30:07   over the top and then they move on a [TS]

00:30:09   whisper [TS]

00:30:10   yeah or or is it just a matter of when [TS]

00:30:12   and and and how we get to the Hobby [TS]

00:30:14   Lobby your beers versus the ones that [TS]

00:30:16   are it's both [TS]

00:30:17   I mean this allagash beer we had I you [TS]

00:30:19   know probably has five to ten percent of [TS]

00:30:23   the hops that the IPA is gonna take but [TS]

00:30:25   all of those hops are in that dry hot [TS]

00:30:27   period so again it's not just what hot [TS]

00:30:29   is what helps are used and when they're [TS]

00:30:31   used and then how the beer is treated [TS]

00:30:33   after its broad as well I can still [TS]

00:30:35   taste the bitter like actually I mean [TS]

00:30:37   very like if its treated meanly [TS]

00:30:38   afterwards or can still taste the bitter [TS]

00:30:40   so many good time since we've had these [TS]

00:30:43   two beers that both have very dull [TS]

00:30:45   labels to talk about sort of a a an [TS]

00:30:50   incidental thing for beer [TS]

00:30:52   really i mean as far as the flavor is [TS]

00:30:53   concerned but I you mentioned the [TS]

00:30:57   especially the speakeasy IPA from [TS]

00:30:58   prohibition Marco they were talking [TS]

00:31:00   about [TS]

00:31:00   we had a big daddy I've I've considered [TS]

00:31:02   picking that up a couple of times just [TS]

00:31:04   because i really like their their design [TS]

00:31:06   style in there soon prohibition based [TS]

00:31:09   their the names of their beers and the [TS]

00:31:11   design on their bottles and it's amazing [TS]

00:31:14   to me how much that has impacted my [TS]

00:31:17   choice when I go to bevmo or total wine [TS]

00:31:19   or wherever and i'm looking for a beer [TS]

00:31:20   if you put some some real effort into [TS]

00:31:23   your design for your bottles are your [TS]

00:31:25   names [TS]

00:31:25   I'm much more likely to to to to to have [TS]

00:31:29   an interest whereas both of these beers [TS]

00:31:31   have the most boring labels and [TS]

00:31:32   absolutely i mean that that mean I do i [TS]

00:31:36   do design work so that's that always [TS]

00:31:38   draws my eye and I mean i would say [TS]

00:31:41   probably about 75 percent of the time if [TS]

00:31:44   I'm trying something new it is because [TS]

00:31:46   of the label or the name and yep and the [TS]

00:31:48   creativity and the thought that went [TS]

00:31:50   into it and i will say and this is not [TS]

00:31:52   kissing up out of the five years we have [TS]

00:31:54   here there's one label i really like yes [TS]

00:31:57   i agree i was gonna say the yeah i agree [TS]

00:31:59   to because I i recently went in on [TS]

00:32:01   occasion i go over to like whole foods [TS]

00:32:02   and they have some beer and I do like [TS]

00:32:04   create your own six pack thing and maybe [TS]

00:32:05   I picked up a ballast point calm before [TS]

00:32:09   the storm because it's got like a [TS]

00:32:11   skeleton on it yeah like a pirate ship [TS]

00:32:14   and it's like well okay you sold me [TS]

00:32:16   well I mean this is the this is the [TS]

00:32:17   challenge with so many things like [TS]

00:32:18   perfume is the same way right how do you [TS]

00:32:20   how do you market something that you [TS]

00:32:22   can't experience through your you know [TS]

00:32:24   the the television or a newspaper or [TS]

00:32:27   something like that you can't see it or [TS]

00:32:29   you can see things and you might be able [TS]

00:32:32   to hear things but you can't like taste [TS]

00:32:35   or smell anything unless you actually [TS]

00:32:37   have it so how do you market that right [TS]

00:32:40   a product like this it's it's really [TS]

00:32:42   tough and so yeah the eye-catching [TS]

00:32:43   labels happens with wine as well right [TS]

00:32:45   it's like and you end up sort of selling [TS]

00:32:48   your style like we have the like the [TS]

00:32:51   aisle I kinda like the the Alpine style [TS]

00:32:54   it is plain but it's kind of very retro [TS]

00:32:57   and fifties and kind of a kind of a kid [TS]

00:32:59   everybody was the same all of their [TS]

00:33:01   beers have the identical design [TS]

00:33:02   interested in anything on the bottom and [TS]

00:33:05   it's I to me it doesn't do much for me [TS]

00:33:07   but I mean that's what surprises me is [TS]

00:33:08   that [TS]

00:33:09   so many breweries haven't learned that [TS]

00:33:11   lesson or they just don't think it's [TS]

00:33:12   important I mean alpine is very [TS]

00:33:14   well-regarded here in san diego there [TS]

00:33:15   they're well-known and I think they're [TS]

00:33:17   probably their reputation is enough to [TS]

00:33:19   sell their beers but I when I you know [TS]

00:33:22   I'm choosing between say a alpine Willie [TS]

00:33:25   and something else in the stores [TS]

00:33:27   I'm more likely to go to the the more [TS]

00:33:29   interesting design it just surprises me [TS]

00:33:31   they're still breweries out there that [TS]

00:33:32   don't seem to put a lot of thought or [TS]

00:33:33   effort into that when you know for [TS]

00:33:35   instance having been to San Diego and [TS]

00:33:37   fallen in love with the orange avenue [TS]

00:33:40   with at current i was i was very happy [TS]

00:33:44   to go and and Jason get your bail Reddy [TS]

00:33:47   i went up to jungle jims up in [TS]

00:33:49   Cincinnati which is a fantastic grocery [TS]

00:33:52   stores four acres of international food [TS]

00:33:54   it's amazing [TS]

00:33:55   clearly they have like 1800 beers and I [TS]

00:33:59   was surprised one day to find orange [TS]

00:34:01   avenue wit and now the reason I bought [TS]

00:34:03   it was because I knew it it wasn't [TS]

00:34:05   because it jumped out on the on the [TS]

00:34:07   Shelf I i was seeking it out and the [TS]

00:34:10   last time I went up there they've [TS]

00:34:12   changed their label in their design [TS]

00:34:14   yeah and its really nice now you think [TS]

00:34:17   it's well but it jumps out a little more [TS]

00:34:19   like it's it's got color to it where is [TS]

00:34:22   the last the last time i got it was it [TS]

00:34:25   was just sort of a black box with you [TS]

00:34:27   know very simple design where is this [TS]

00:34:30   I mean it's not the greatest design out [TS]

00:34:33   there but I spotted it without looking [TS]

00:34:36   for it some more is in our our beer [TS]

00:34:39   labels episode that will be a follower [TS]

00:34:40   of your table drafts the voters track [TS]

00:34:44   it's a draft you gotta taste each of the [TS]

00:34:46   labels i co-founded Almanac with a [TS]

00:34:48   designer so Damien my business partner [TS]

00:34:51   store on act with was a designer before [TS]

00:34:53   almanac and he ran a design consulting [TS]

00:34:56   firm and they did work for like Hubert's [TS]

00:35:00   lemonade and johnnie walker and Diageo [TS]

00:35:02   in a bunch of brand so for us actually I [TS]

00:35:05   basically agree with all of your [TS]

00:35:07   criticisms of the beer industry and we [TS]

00:35:10   sort of you know we started Almanac with [TS]

00:35:12   this very core idea of we want the [TS]

00:35:13   inside of the bottle to reflect the [TS]

00:35:15   outside of the bottle and so now I now i [TS]

00:35:19   wish people would slow down with making [TS]

00:35:21   their beer look better [TS]

00:35:22   it's more better think you're that was [TS]

00:35:26   the first thing I noticed when I [TS]

00:35:27   unpacked the beer was that your you do [TS]

00:35:29   your design is very striking right down [TS]

00:35:31   to the shape of the bottle which is [TS]

00:35:32   unusual [TS]

00:35:33   yeah I mean it's also smartly made for a [TS]

00:35:35   small brewery where you can just replace [TS]

00:35:37   the label at the bottom to indicate what [TS]

00:35:40   kind of beer it is but but it also the [TS]

00:35:42   labels clearly have been designed with [TS]

00:35:44   the fact that different colors you know [TS]

00:35:47   immediately pop on the bottle and make [TS]

00:35:48   you aware of what it is that you're [TS]

00:35:49   you're purchasing so yeah I i was very [TS]

00:35:52   impressed right off the top [TS]

00:35:54   we're hiring in our marketing department [TS]

00:35:55   also a huge fan of the the main beer [TS]

00:35:59   company labels they're the ones you for [TS]

00:36:01   you it's a bit a pretty good beer to [TS]

00:36:03   begin with like that they have some [TS]

00:36:04   fantastic views over there and they [TS]

00:36:06   stand out in the store because they're [TS]

00:36:08   juicy stark white labels with like basic [TS]

00:36:11   serif text on top and bottom and in the [TS]

00:36:14   middle usually some kind of like doodle [TS]

00:36:16   like a stick figure or something and [TS]

00:36:17   it's like one simple thing there and [TS]

00:36:19   they just look nothing like anything [TS]

00:36:21   else in the shelf [TS]

00:36:22   they really stand out when you're [TS]

00:36:24   face-to-face with a wall appear in the [TS]

00:36:25   store or we're gonna move on to our next [TS]

00:36:27   beer if anybody has any final final [TS]

00:36:29   things to say about IPAs you may do so [TS]

00:36:32   now the more I drink this the more I [TS]

00:36:34   drink this Alpine duets be less I like [TS]

00:36:37   it it I what I'm a hundred percent with [TS]

00:36:41   you Bryan I had that wet cardboard [TS]

00:36:42   started to sound pretty appealing like I [TS]

00:36:45   finish this is on had one more sip of [TS]

00:36:48   the IPA it's not that I don't like it [TS]

00:36:52   but it really does get overwhelming on [TS]

00:36:54   first city was the least overwhelming [TS]

00:36:55   IPA I've had in a very long time so I i [TS]

00:36:59   would have liked a small sample glass of [TS]

00:37:01   it but honorable mention it's it's that [TS]

00:37:03   I don't like it [TS]

00:37:04   yeah I i will put it in fifth place [TS]

00:37:07   preemptively person i do it you want to [TS]

00:37:10   our next beer [TS]

00:37:11   yeah let's let's move on to the next 1i [TS]

00:37:13   so let's let's open the California beer [TS]

00:37:16   from San Francisco the anchor California [TS]

00:37:19   lager this this is another 1i have [TS]

00:37:20   gotten frequently over the years [TS]

00:37:22   yeah we have a lot of anger in our house [TS]

00:37:24   because i like the anchor porter a lot [TS]

00:37:26   yes thank reporter/anchor beer to the [TS]

00:37:28   sort of standing for steam and control [TS]

00:37:30   his team is is one of the beers I [TS]

00:37:33   remember [TS]

00:37:33   from college when you still drink beer [TS]

00:37:36   that just said beer on the outside it [TS]

00:37:38   was white and had that nicki blue stripe [TS]

00:37:41   across the bottom but you know that was [TS]

00:37:44   not really much different than say the [TS]

00:37:46   budweisers or the banquet beers that you [TS]

00:37:48   would get otherwise but i remember at [TS]

00:37:50   that time there were a few that stood [TS]

00:37:53   out as here in Nevada was around back [TS]

00:37:55   then an anchor steam definitely showed [TS]

00:37:57   up I remember pete's wicked al being one [TS]

00:37:59   of the early beers that I remember [TS]

00:38:00   seeing a lot of which unfortunately is [TS]

00:38:01   gone now but but yet these I I think [TS]

00:38:05   they're largely credited with kind of [TS]

00:38:09   moving the craft beer craft back into [TS]

00:38:12   the public eye are they not [TS]

00:38:14   yeah so anchor was the first american [TS]

00:38:17   craft brewery so it was it was an [TS]

00:38:20   existing brewery in san francisco and it [TS]

00:38:23   was purchased by Fritz Maytag in the [TS]

00:38:25   early seventies and that the loneliest [TS]

00:38:28   Brewer of all ok he's of the Maytag the [TS]

00:38:33   Maytag washing machine and Maytag blue [TS]

00:38:35   cheese family that's the same family [TS]

00:38:38   yeah but it's slicing family is there [TS]

00:38:40   anything they can't do [TS]

00:38:41   maytag washing machines and Maytag blue [TS]

00:38:44   cheese and anchor brand now [TS]

00:38:46   maytag br2 they accidentally make cheese [TS]

00:38:49   in a Washington state these during the [TS]

00:38:51   washing machines to get the smell of the [TS]

00:38:53   cheese out of your food out of your [TS]

00:38:55   clothes [TS]

00:38:56   navy blue here in the states of vertical [TS]

00:38:58   integration amazing [TS]

00:39:00   ah so yeah so he purchased it then and [TS]

00:39:03   Fritz we still see him around the San [TS]

00:39:05   Francisco seen Fritz really has a [TS]

00:39:08   grimace he's very grumpy and I like to [TS]

00:39:11   take selfies with him every year I take [TS]

00:39:14   selfies with him every year at the [TS]

00:39:15   anchor christmas party which i call [TS]

00:39:17   fritzie's and that has not taken off [TS]

00:39:22   what is this sweetness i'm tasting so [TS]

00:39:24   this is a logger so in that we were [TS]

00:39:27   talking about east before you're tasting [TS]

00:39:29   the blowback from the IPA haha so we're [TS]

00:39:35   talking about yeast before so there's [TS]

00:39:36   two major families in the in the beer [TS]

00:39:39   world [TS]

00:39:41   lagers and ales and brewers refer to [TS]

00:39:43   them as top fermenting and bottom [TS]

00:39:46   fermenting because it's important for an [TS]

00:39:48   industry to have the jargon be [TS]

00:39:50   completely in decipherable from the [TS]

00:39:52   outside and what that means here in this [TS]

00:39:55   case is the yeast while it's actually [TS]

00:39:58   converting the sugars into alcohol and [TS]

00:40:00   co2 literally sit at the top of the [TS]

00:40:02   vessel or the bottom of the vessel and [TS]

00:40:05   so loggers are fermented a much colder [TS]

00:40:08   there much slower to make compared to an [TS]

00:40:13   IPA or stays on everything else we've [TS]

00:40:15   had has been a nail so far tonight so [TS]

00:40:18   loggers you know we're talking about you [TS]

00:40:19   know a lot of things coming out the [TS]

00:40:20   German brewing tradition like this all [TS]

00:40:24   these German immigrants who came to sort [TS]

00:40:25   of the Midwest and that's your your your [TS]

00:40:28   analyzers in your bushes and and and all [TS]

00:40:31   of that and that's why we have so much [TS]

00:40:33   so much of popular american beer 2 this [TS]

00:40:35   day is longer because it came out of [TS]

00:40:37   that German condition yeah absolutely [TS]

00:40:39   and they brought that German efficiency [TS]

00:40:41   and precision to it as well [TS]

00:40:43   ah yeah are they getting it is this from [TS]

00:40:45   the bottom of the barrel or top so was [TS]

00:40:48   that in the fermentation process is it [TS]

00:40:50   are we [TS]

00:40:50   longer longer lives at the bottom [TS]

00:40:52   bloggers on the bottom so it's cold it's [TS]

00:40:54   lower it's much slower so from a brewery [TS]

00:40:56   perspective this beer takes twice as [TS]

00:40:58   long to make as the IPA which is one [TS]

00:41:01   reason i want to see as many craft [TS]

00:41:03   brewers doing it is equipment and time [TS]

00:41:05   are the most precious resources so if [TS]

00:41:07   you can make two batches you can make [TS]

00:41:09   twice as much IPA in the time it makes [TS]

00:41:11   make one logger give generally speaking [TS]

00:41:13   also it's not very good haha but in this [TS]

00:41:16   case so logger you no longer is you know [TS]

00:41:19   think of almost an absence of yeast [TS]

00:41:20   character is going to bring forward the [TS]

00:41:22   malt character [TS]

00:41:23   this is also a very light beer but a [TS]

00:41:25   little bit sweeter but it's got you know [TS]

00:41:27   with log we're looking for that [TS]

00:41:28   smoothness and that comes from even [TS]

00:41:31   after its fermented the logger then has [TS]

00:41:33   to be cold condition so loggers actually [TS]

00:41:35   German for to store and so previously [TS]

00:41:38   you know they would stored in [TS]

00:41:41   underground caves or in the Midwest when [TS]

00:41:43   the beer industry get started [TS]

00:41:45   k store start stacked with ice cut from [TS]

00:41:47   local lakes with barrels appear I feel [TS]

00:41:51   like loggers for me or are they they [TS]

00:41:53   have some similarities with out [TS]

00:41:54   he's in the sense that I feel like a lot [TS]

00:41:56   of them taste kind of say me to me i'm [TS]

00:41:59   and and i think the difference is I i [TS]

00:42:00   generally am fine with them i find them [TS]

00:42:02   in offensive and I think they are they [TS]

00:42:04   are like on a nice on a hot day there [TS]

00:42:06   there's something to be said for a [TS]

00:42:07   longer but I feel like outside of [TS]

00:42:10   something like a like a black lager I [TS]

00:42:12   have a hard time distinguishing [TS]

00:42:13   characters of one logger from another if [TS]

00:42:16   you poured me a glass I'm not sure I'd [TS]

00:42:17   be able to you know in a blind taste [TS]

00:42:19   test tell you what it was which was not [TS]

00:42:22   say i don't like it i just i again not a [TS]

00:42:24   beer that I generally reach for because [TS]

00:42:25   I find them to be sort of [TS]

00:42:27   interchangeable [TS]

00:42:28   yeah longer will forever be I think [TS]

00:42:30   stained by the fact that the budweisers [TS]

00:42:32   of the world are technically that kind [TS]

00:42:34   of beer and they're not very good [TS]

00:42:36   yeah i think this over a Budweiser but [TS]

00:42:39   the thing that makes this standout i [TS]

00:42:40   think from those is that the you can [TS]

00:42:42   actually taste some of the barley in [TS]

00:42:44   there [TS]

00:42:44   yeah there's some flavor there's some [TS]

00:42:46   little more flavor to it then you would [TS]

00:42:47   get in sort of like your average sort of [TS]

00:42:49   you know in domestic type water but it's [TS]

00:42:51   yeah it's definitely there's there's [TS]

00:42:54   less strong flavor I feel like I mean to [TS]

00:42:56   me like all the loggers just tastes like [TS]

00:42:59   college that tastes like that's what I [TS]

00:43:02   love about it right well because like [TS]

00:43:04   you know it for almost four almost [TS]

00:43:05   everyone who was like drinking cheap [TS]

00:43:07   beer in college that's all you can [TS]

00:43:08   afford you're in college [TS]

00:43:10   almost all of it is lockers you and [TS]

00:43:11   agent looking at the budweisers and and [TS]

00:43:13   the Millers of the world like a pretty [TS]

00:43:15   much everything they make is a logger or [TS]

00:43:17   a poor imitation of a craft beer of some [TS]

00:43:19   kind [TS]

00:43:20   yeah when I was a teenager I had a coors [TS]

00:43:23   and I didn't drink beer for another 10 [TS]

00:43:25   years because that's terrible that's the [TS]

00:43:28   problem [TS]

00:43:28   like I loggers have a certain element of [TS]

00:43:31   their tastes kinda like that what you [TS]

00:43:33   get kind of like Midway toward the end [TS]

00:43:35   of the taste kind of like kind of like [TS]

00:43:37   clamps onto your tongue and doesn't let [TS]

00:43:38   go [TS]

00:43:39   it's kind of like an attacking flavor [TS]

00:43:41   that then I do i I can't describe any [TS]

00:43:43   better than that but all loggers tastes [TS]

00:43:44   like that and I feel like that is [TS]

00:43:47   responsible for so many people being [TS]

00:43:48   turned off of beer because all that [TS]

00:43:51   because they think all beer tastes like [TS]

00:43:52   that and it might be a long time before [TS]

00:43:54   they ever have a stouter a nail or you [TS]

00:43:57   know anything else but that's not a [TS]

00:43:58   longer because so many beers are just [TS]

00:44:00   all loggers that you get in most places [TS]

00:44:02   in america america until very recently [TS]

00:44:06   that would [TS]

00:44:08   that was beer was a logger was a light [TS]

00:44:10   lawyer was be right for almost everybody [TS]

00:44:12   and and I stole my older relatives are [TS]

00:44:14   still like even the imports they were [TS]

00:44:15   all loggers like the low and brats right [TS]

00:44:17   and when you're in the forests who who's [TS]

00:44:19   working in the forest loggers loggers [TS]

00:44:22   sure well when I was growing up my dad [TS]

00:44:24   the I think that beer that he [TS]

00:44:25   predominantly that I remember him [TS]

00:44:27   drinking when I was growing up was [TS]

00:44:28   Molson's which is a lawyer yeah I I did [TS]

00:44:32   you know and whatever I mean like you [TS]

00:44:33   know I i remember having like Jason I [TS]

00:44:36   remember having a sip of that at a young [TS]

00:44:38   age and his you know like he he he sort [TS]

00:44:40   of like how you want to try some of this [TS]

00:44:42   and i also was like turned off for beer [TS]

00:44:44   throughout like most of my college CBI I [TS]

00:44:47   want to party with the spear or so bad [TS]

00:44:49   it's 94 on the spot for you to me like a [TS]

00:44:53   Red Solo Cup is my vein right here [TS]

00:44:56   yeah that's and that's all you know the [TS]

00:44:57   quality microbrewed version of of that [TS]

00:45:00   time I mean sure I think we would all [TS]

00:45:02   probably choose the anchor logger over [TS]

00:45:04   over the king of beers let's say oh yeah [TS]

00:45:07   we're gonna experience in fairness to [TS]

00:45:08   anchor as loggers go this is very [TS]

00:45:11   flavorful [TS]

00:45:11   oh yeah and and Men as a logger hater I [TS]

00:45:14   i actually find this reasonable [TS]

00:45:16   yeah so i'll offer offer a little of the [TS]

00:45:18   defense all right Chrissy here's my [TS]

00:45:20   deciding for one defense of loggers I'm [TS]

00:45:23   afraid you will fall on deaf ears but go [TS]

00:45:25   for it well i thought i was gonna have [TS]

00:45:26   to come here and defend IPAs but [TS]

00:45:28   everyone here secretly an IPA lovers and [TS]

00:45:30   chase what this slide no actually I [TS]

00:45:33   don't think that's going to stand by [TS]

00:45:34   cast and you start i'll drink a free IPA [TS]

00:45:38   you really need to send us more more [TS]

00:45:40   beer to handle a problem schedule has [TS]

00:45:44   some cool episode lock their you know we [TS]

00:45:47   what we have here is a lighter logger [TS]

00:45:49   but logger has the full range that IP [TS]

00:45:53   that ails do we just aren't seeing as [TS]

00:45:55   much of it here so if you go into other [TS]

00:45:57   brewing traditions like the German [TS]

00:45:59   brewing tradition there's light lagers [TS]

00:46:00   their star cloggers there's double box [TS]

00:46:03   and type in my box and there's even a [TS]

00:46:05   pls which are IPAs made with loggers so [TS]

00:46:08   we can find two things for people here [TS]

00:46:10   to dislike our box specifically loggers [TS]

00:46:15   are they can they also be ales no boxer [TS]

00:46:18   loggers and I was really is ok yeah so [TS]

00:46:20   that's like a spa [TS]

00:46:21   meantime darker are traditionally darker [TS]

00:46:23   darker longer and I love black black and [TS]

00:46:25   dark loggers I think our life and I [TS]

00:46:27   really enjoy that but i think it made [TS]

00:46:28   that they have more mulch traditionally [TS]

00:46:30   right exactly well they have the dark [TS]

00:46:32   multan it's been dark alone yeah like a [TS]

00:46:34   like a shiner I don't like yeah I'll get [TS]

00:46:37   your box and then from a brewers [TS]

00:46:39   perspective with a logger like this [TS]

00:46:41   there's nowhere to hide [TS]

00:46:43   there's there's any every little teeny [TS]

00:46:45   flaw you know it is very very [TS]

00:46:48   perceptible and laid bare [TS]

00:46:50   unlike an IPA you know where is it you [TS]

00:46:53   got that huge hop flavor that if there's [TS]

00:46:56   something a little bit off in the malt [TS]

00:46:57   or something like that there's so much [TS]

00:46:59   other big flavor covering it up that you [TS]

00:47:01   can't see it so this is so simple [TS]

00:47:03   oh yeah you could strain your spring [TS]

00:47:04   water straight off somebody's catheter [TS]

00:47:06   and you never know it in my car [TS]

00:47:10   steve lets you you missed a career in [TS]

00:47:13   beer journalism if you could let me tell [TS]

00:47:15   you [TS]

00:47:16   yeah it'sit's no I mean my we went we [TS]

00:47:18   took my in medical to Carl strauss's in [TS]

00:47:20   san diego and Carl's hasn't you know [TS]

00:47:23   eight different beers on tap and my [TS]

00:47:25   uncle's question was what do you have [TS]

00:47:28   that's the most like miller lite [TS]

00:47:29   I think that was literally and they got [TS]

00:47:31   him I don't even know what I was [TS]

00:47:32   probably a light lager of some sort [TS]

00:47:34   Carl straps himself was the master [TS]

00:47:36   brewer at papst haha and before he came [TS]

00:47:39   out to San Diego and opened his craft [TS]

00:47:41   brewery so you know he's not that far [TS]

00:47:43   removed from that tradition is true may [TS]

00:47:44   be one of a blue ribbon so you know [TS]

00:47:46   where you gonna still riding the [TS]

00:47:49   coattails on that that's right blue [TS]

00:47:50   ribbon [TS]

00:47:51   yeah i'm convinced my love of pabst blue [TS]

00:47:54   ribbon is at this point Stockholm [TS]

00:47:56   Syndrome probably yes that's that's what [TS]

00:47:58   they're counting on that's it's it's [TS]

00:48:00   also cheats in certain contexts there's [TS]

00:48:02   nothing wrong with a with a Coors Light [TS]

00:48:05   I'm sorry context where you really want [TS]

00:48:07   to be drinking water but you feel like [TS]

00:48:08   you have to drink beer to fit [TS]

00:48:10   yeah i mean it's it's what we call out [TS]

00:48:12   here fizzy yellow water but if that's [TS]

00:48:14   all you got [TS]

00:48:15   it's okay well PBR is bit has benefited [TS]

00:48:18   from that whole like you know sort of [TS]

00:48:20   the hipster researcher exactly saying [TS]

00:48:22   back Jesse I mean I'm interested in your [TS]

00:48:25   take on it and would you say that that [TS]

00:48:27   just longer because we're kind of [TS]

00:48:30   bashing longer here a little bit but it [TS]

00:48:32   is longer get beat up because it became [TS]

00:48:34   so [TS]

00:48:35   popular and because there are all these [TS]

00:48:36   mass-produced beers is there more would [TS]

00:48:39   you say there's more to it than that or [TS]

00:48:41   would you say that know it what you see [TS]

00:48:42   is what you get with a locker [TS]

00:48:43   yeah i think when we are all here are [TS]

00:48:45   saying logger I think what everyone [TS]

00:48:48   means is macro beer and ya know right I [TS]

00:48:51   my you know I drink natty 890 light in [TS]

00:48:54   college was my poison of choice that boy [TS]

00:48:57   that's a step out you are your photos [TS]

00:49:00   rich kids I just remember when we could [TS]

00:49:02   afford not to buy natty crist that was [TS]

00:49:04   the really rough 10 is doing his best [TS]

00:49:07   friend in Baltimore and and all the [TS]

00:49:10   parties you know it was like [TS]

00:49:11   wall-to-wall national bohemian and they [TS]

00:49:14   called it if this wasn't even like me [TS]

00:49:17   saying oh wow what is this garbage [TS]

00:49:19   no they called the battery acid but you [TS]

00:49:22   could buy like 60 cans for ten bucks so [TS]

00:49:26   I see in my day if your beer didn't have [TS]

00:49:28   an exclamation mark at the end or reboot [TS]

00:49:30   under the cap or threaten or Cobra [TS]

00:49:35   so yeah I think I think logger logger is [TS]

00:49:37   very sort of nascent right now in the [TS]

00:49:39   craft beer world and there is some [TS]

00:49:41   really exciting stuff coming out of it [TS]

00:49:43   but it's also i think it's i think it's [TS]

00:49:46   important for craft beer to be a big [TS]

00:49:48   tent you know and i think their space [TS]

00:49:50   care lightly flavored drink it on the [TS]

00:49:53   beach being able you know Almanac makes [TS]

00:49:57   a pilsner too and i really like [TS]

00:49:58   sometimes people want to have a [TS]

00:50:00   20-minute conversation or a to our [TS]

00:50:02   podcast about beer but sometimes they [TS]

00:50:04   just say hey can I have a beer and I [TS]

00:50:06   love having a beer that I can stand them [TS]

00:50:08   and say here's a beer flavored beer you [TS]

00:50:10   know and it doesn't have to do that [TS]

00:50:12   yeah it's really pilsners were [TS]

00:50:13   bad-mouthing here isn't it not someone [TS]

00:50:15   like pilsners come on I'll of pills so [TS]

00:50:18   what's the difference between a pilsner [TS]

00:50:20   a logger logger is like a family and a [TS]

00:50:23   pilsners a specific kind of kind of [TS]

00:50:26   example yeah so yeah and so actually in [TS]

00:50:28   a lot of pilsners you know a real [TS]

00:50:29   traditional one will tend to be [TS]

00:50:32   fairly bitter and hoppy actually as well [TS]

00:50:35   really oh yeah like a check a check [TS]

00:50:37   style pilsner something yeah about those [TS]

00:50:39   damn terrible to you know i would go in [TS]

00:50:41   camelback Gentiles I want to put a word [TS]

00:50:45   in for recently I had there's a local [TS]

00:50:47   brewery here jack's abby and that they [TS]

00:50:49   have a great black lager called the [TS]

00:50:51   smoke and dagger which I bought a [TS]

00:50:53   six-pack of a few weeks ago which i [TS]

00:50:55   think is very very good [TS]

00:50:56   I unit there is something to me about [TS]

00:50:57   like I I like you know it isn't you it's [TS]

00:51:00   interesting to learn about the sort of [TS]

00:51:02   the larger category of loggers and all [TS]

00:51:04   these things that fall under it and [TS]

00:51:05   there are certainly elements of it that [TS]

00:51:06   I like and elements of it that I find as [TS]

00:51:11   you said as we talked about before just [TS]

00:51:12   a little bit sort of generic and watered [TS]

00:51:14   down when i was in Ireland a couple [TS]

00:51:16   years ago I had a beer there were these [TS]

00:51:17   guys who have this like beer making [TS]

00:51:19   machine that they were selling on that I [TS]

00:51:21   don't know if there was anywhere was [TS]

00:51:22   like a beer robot you put the stuff in [TS]

00:51:23   you press the buttons and it makes the [TS]

00:51:25   beer and a robot [TS]

00:51:26   yeah it was like it or not or not but uh [TS]

00:51:28   but uh and one of the things we tasted [TS]

00:51:31   like just anybody does this remind [TS]

00:51:33   anybody have a beer that they've had and [TS]

00:51:35   I was like yes it does and I was like [TS]

00:51:37   the only one there were a couple of us [TS]

00:51:38   and we were in California Californians [TS]

00:51:40   and they're like what is this beer we [TS]

00:51:42   had and it turned out it was a dark [TS]

00:51:45   lager a dart of a certain style that was [TS]

00:51:48   basically the only beer that's in that [TS]

00:51:50   style that's mass-produces negra modelo [TS]

00:51:52   and and it was a great story because [TS]

00:51:54   they did what they basically said was [TS]

00:51:56   yeah this is a traditional German beer [TS]

00:51:58   and those Germans went to Mexico and [TS]

00:51:59   they ended up being like the only ones [TS]

00:52:01   who made that style of beer so it kind [TS]

00:52:03   of faded away elsewhere but there is [TS]

00:52:05   still being made in mexico and when i [TS]

00:52:07   write your American very early when I go [TS]

00:52:08   to a Mexican restaurant that is exactly [TS]

00:52:10   what I will I like making a guy like [TS]

00:52:12   negra modelo I'm up most nights similar [TS]

00:52:14   to go to accept corona is actually [TS]

00:52:17   vienna lager so are like dosa keys and [TS]

00:52:21   beers like that those are all theater [TS]

00:52:22   all in that style which is all the [TS]

00:52:24   Germans went everywhere and taught [TS]

00:52:26   everyone to make beer the way the way [TS]

00:52:27   they make it the way they made in [TS]

00:52:29   germany during the fatherland is the [TS]

00:52:31   master beer [TS]

00:52:32   yeah we went there but seems like corona [TS]

00:52:35   has that little extra special something [TS]

00:52:37   that makes it particularly offensive [TS]

00:52:39   learn what do you think about it was was [TS]

00:52:43   perfectly fine and drinkable and act [TS]

00:52:46   slowly I think will probably become my [TS]

00:52:47   new I'm gonna bring beer to your house [TS]

00:52:50   kind of beer because a lot of the beer [TS]

00:52:53   that I like I think might be weird like [TS]

00:52:56   I'm not gonna bring hell or high water [TS]

00:52:58   melon to somebody to somebody I love [TS]

00:53:01   Hillary my water I really like it but [TS]

00:53:04   it's not normal [TS]

00:53:07   no but Lauren you take it to their house [TS]

00:53:08   so that you can be like oh you didn't [TS]

00:53:10   like it all the rest is inevitably well [TS]

00:53:12   I'm your friend ok that cool but lord I [TS]

00:53:14   really brought to you through your [TS]

00:53:16   muscles can i light but this I think is [TS]

00:53:20   very good and I think probably drinkable [TS]

00:53:23   by a wide range of pallets and when wear [TS]

00:53:26   it out if you're not liking the logger [TS]

00:53:27   just put some lemonade on top of it and [TS]

00:53:29   just go to town [TS]

00:53:30   that's what I say longer top chasing [TS]

00:53:32   your big anchorman right yeah i was [TS]

00:53:34   gonna actually ask jesse i'm an [TS]

00:53:36   anchorman thank you stay classy San [TS]

00:53:37   Diego stay classy maybe but uh one of [TS]

00:53:41   the things i found about these anchor [TS]

00:53:42   piercings they all have some flavor in [TS]

00:53:44   common because when I've had the anchor [TS]

00:53:45   we to the anchor logger and of course [TS]

00:53:47   the anchor porter and the anchor steam [TS]

00:53:49   they all have something about him that I [TS]

00:53:51   can tell it's an anchor beer what is [TS]

00:53:53   that do they have like a secret [TS]

00:53:54   ingredient that they put all their beers [TS]

00:53:55   just as part of the anchor tradition the [TS]

00:53:58   yeast is a huge factor of it so like her [TS]

00:54:02   the anchor steam beer uses a very very [TS]

00:54:05   specific East that's actually it's [TS]

00:54:07   basically an a logger yeast that's [TS]

00:54:09   fermented as a nail [TS]

00:54:11   so you know like everything else it's [TS]

00:54:13   all sort of gradients and so that's a [TS]

00:54:15   logger that's fermented on the warmer [TS]

00:54:16   side i believe they use it in this [TS]

00:54:19   California logger to I always sort of [TS]

00:54:21   identified that house character is a [TS]

00:54:23   little bit sort of a dirty banana is how [TS]

00:54:25   I dirt banana kind of internet banana in [TS]

00:54:28   a good way [TS]

00:54:29   yeah I don't even know I don't even have [TS]

00:54:31   a word for it I flavor i know the that's [TS]

00:54:34   that anchor the rust scraped off an old [TS]

00:54:36   anchor beer is so process dependent that [TS]

00:54:39   if we take you know if we take this [TS]

00:54:42   California lager recipe and we move it [TS]

00:54:44   to another brewery and we brew the exact [TS]

00:54:46   same recipe there that beer will come [TS]

00:54:48   out tasting significantly different that [TS]

00:54:50   equipment shape effects yeast flavor [TS]

00:54:52   process very very very small decisions [TS]

00:54:55   all impact how I beer is made so beer is [TS]

00:54:57   almost entirely [TS]

00:54:59   the truth is it's very not very much [TS]

00:55:01   ingredient-driven it's much more [TS]

00:55:02   process-driven and so making all that [TS]

00:55:05   beer on that same equipment and they [TS]

00:55:07   have this this in you know if you ever [TS]

00:55:09   in san francisco i highly recommend [TS]

00:55:11   touring the anchor brewery you have to [TS]

00:55:13   set up ahead of time but they have like [TS]

00:55:15   a turn-of-the-century all copper German [TS]

00:55:17   brew system that was brought over that's [TS]

00:55:20   incredibly beautiful really really cool [TS]

00:55:22   and all the Brewers wear white coveralls [TS]

00:55:24   like Oompa Loompas it's because they're [TS]

00:55:28   drunk crap alright and there [TS]

00:55:32   ameri their orange let's move on to the [TS]

00:55:35   next beer but what we have next jesse is [TS]

00:55:38   this might be one that's near due to [TS]

00:55:39   your whole this is a pretty bottle i see [TS]

00:55:41   it is it is now near and dear to my [TS]

00:55:43   heart [TS]

00:55:44   we're gonna we're gonna drink one of [TS]

00:55:45   mine and we're gonna go sort of the [TS]

00:55:46   complete opposite direction of the last [TS]

00:55:48   year we had so this is an almanac beer [TS]

00:55:51   company beer it is are we called it our [TS]

00:55:53   white label because i'm a sucker for a [TS]

00:55:56   high-concept beer [TS]

00:55:57   this is all the beers we've had so far [TS]

00:56:01   have been made you know what I'd call [TS]

00:56:02   using traditional brewing process so we [TS]

00:56:05   make the wort we talked about we are [TS]

00:56:06   hops we fermented for two to four weeks [TS]

00:56:08   package it send it out the door ready to [TS]

00:56:11   go [TS]

00:56:12   this beer is barrel-aged so it's a [TS]

00:56:14   process that looks a lot more like wine [TS]

00:56:16   making so to make this beer we made the [TS]

00:56:18   beer just like we did before and in this [TS]

00:56:20   case we blend it with about twenty [TS]

00:56:22   percent of Muscat grape juice from a [TS]

00:56:25   local winery that is then added in [TS]

00:56:28   addition to brewer's yeast we actually [TS]

00:56:30   use a cocktail of wild yeast so this is [TS]

00:56:32   sort of drawing on belgian lambic [TS]

00:56:35   tradition so we're using brittana my [TS]

00:56:38   season lactobacillus and PDO caucus and [TS]

00:56:40   all the bugs that traditionally entire [TS]

00:56:43   brewery is dedicated to keeping out we [TS]

00:56:46   welcome in our you just feed this [TS]

00:56:49   bacteria what's happening right yes [TS]

00:56:50   that's exactly what i was doing this is [TS]

00:56:52   yogurt on this is very pro this is great [TS]

00:56:54   for you this is very probiotic i was i [TS]

00:56:56   was going to ask because I mean I [TS]

00:56:57   started drinking a few seconds earlier [TS]

00:57:00   and pointless [TS]

00:57:03   hey it was clear working ahead put down [TS]

00:57:05   the pencil i was gonna ask if it was [TS]

00:57:08   related to the lambic style because [TS]

00:57:10   lambics are possibly if I were [TS]

00:57:12   if I were just gonna drink one thing for [TS]

00:57:14   the rest of my life it would be [TS]

00:57:15   raspberry lambic and it has that same [TS]

00:57:19   the the it hits the tongue the same way [TS]

00:57:22   and it has the the sort of aftereffect [TS]

00:57:24   the same way which I really like [TS]

00:57:26   so when Jesse mentioned the Muscat grape [TS]

00:57:28   modes like jumped out of my seat [TS]

00:57:31   maybe that's what that I identify you [TS]

00:57:35   yeah that was what you were thinking a [TS]

00:57:36   little flavor and I mean it's got this [TS]

00:57:39   really distinct sharpness to it and that [TS]

00:57:44   I mean yeah didn't I mean I mean it's it [TS]

00:57:46   that flows first right it's really and [TS]

00:57:51   just what we've you know we've kind of [TS]

00:57:54   gotten real go see about aromatics but [TS]

00:57:57   this has a very nice aromatic to it and [TS]

00:58:00   I know it seems good and well that is a [TS]

00:58:03   that is hops is what you're smelling [TS]

00:58:05   there so we actually after we [TS]

00:58:08   barrel-aged it we put the spear back [TS]

00:58:09   into a stainless steel tank we make very [TS]

00:58:11   complicated beers if you haven't we put [TS]

00:58:15   it back into a stainless steel tank and [TS]

00:58:16   then we dry hop it basically like an IPA [TS]

00:58:19   but in this case this is an IPA that [TS]

00:58:21   only has those aroma hops known as the [TS]

00:58:23   bitterness ops at all so you get a big [TS]

00:58:25   hop aroma but very little actual hop [TS]

00:58:27   flavor and we're using uh really there's [TS]

00:58:30   a bunch of cool new hops coming out of [TS]

00:58:32   Germany right now really cool fun [TS]

00:58:35   aromatic ops and this is a one called [TS]

00:58:38   Howard our blanc which kind of smells [TS]

00:58:41   like Riesling grape in a little bit sort [TS]

00:58:43   of like a watermelon a little cantaloupe [TS]

00:58:46   and so we sort of combine that yet this [TS]

00:58:48   takes to me like a Shandy but you used [TS]

00:58:50   Chardonnay instead of lemonade sure [TS]

00:58:53   that's what all that Shannon a it's very [TS]

00:58:55   acidic very bright and all that acid is [TS]

00:58:58   created naturally that's all fermented [TS]

00:59:00   in the barrel because the oak barrel [TS]

00:59:02   naturally breeds and allows in a little [TS]

00:59:04   bit of oxygen at a time and that allows [TS]

00:59:06   that natural fermentation so we actually [TS]

00:59:09   we agent all the barrels and then [TS]

00:59:11   where's a blending process as well where [TS]

00:59:13   we go through and taste hundred barrels [TS]

00:59:15   and select the ones we like to put the [TS]

00:59:18   blend together which sounds really fun [TS]

00:59:20   and kind of becomes like a bataan death [TS]

00:59:22   march five [TS]

00:59:23   yeah take Jerry Jerry said yourself my [TS]

00:59:26   god I'm so ripped i can't do anymore [TS]

00:59:28   this like you just have to back off a [TS]

00:59:30   little bit i mean you can't do this all [TS]

00:59:33   that's what assistant Brewers r4i get [TS]

00:59:36   that job the whole floor the blue [TS]

00:59:38   brewery is littered with drunkenness is [TS]

00:59:40   the truth is we're usually doing this in [TS]

00:59:43   the morning [TS]

00:59:44   my question for you is this indicative [TS]

00:59:45   of all sour beer processes are just [TS]

00:59:48   yours [TS]

00:59:49   there's a couple different ways of doing [TS]

00:59:51   it we focus on a barrel aging process [TS]

00:59:54   it's slow it's more traditional you know [TS]

00:59:56   we call it a sour beer we wouldn't i [TS]

00:59:58   wouldn't call it a lambic [TS]

00:59:58   wouldn't call it a lambic [TS]

01:00:00   lambic and goose i kind of consider holy [TS]

01:00:02   terms like champagne that you know you [TS]

01:00:05   can only call it that if you're making [TS]

01:00:07   it in that region of Belgium and so we [TS]

01:00:10   just aspire to make beers in that style [TS]

01:00:12   there is a sourness to it that is [TS]

01:00:15   well it's essentially kind of me but [TS]

01:00:17   it's delightful its own right yeah oh [TS]

01:00:19   yeah i gotta say i'm new to sours i've [TS]

01:00:21   only recently tried my first sour a [TS]

01:00:24   couple of mump weeks months i don't know [TS]

01:00:27   i don't really remember some time ago [TS]

01:00:28   and i have to say i originally it [TS]

01:00:32   sounded like a terrible idea [TS]

01:00:34   it's like NYU wait a minute you guys [TS]

01:00:37   worked really hard to not make your beer [TS]

01:00:39   sour and foul and now you're telling me [TS]

01:00:41   it's a good thing maybe you're just [TS]

01:00:43   trying to save money but i think i think [TS]

01:00:47   i've actually become kind of a sour fan [TS]

01:00:49   i think this it really adds an [TS]

01:00:50   interesting kind of twist to to the beer [TS]

01:00:53   yeah i mean there there's a brewery out [TS]

01:00:56   here in Cincinnati called rivertown [TS]

01:00:58   brewing that is also doing a lot of [TS]

01:01:01   different types of sours and I've had I [TS]

01:01:04   mean I've had several there's before [TS]

01:01:06   some of them are really good that do [TS]

01:01:08   they have a cherry that is delightful [TS]

01:01:10   and my wife went to the liquor store a [TS]

01:01:14   couple months back and she was looking [TS]

01:01:16   for lambic and they didn't have any [TS]

01:01:17   lambic and the person at the counter [TS]

01:01:21   said all you like this and gave her a [TS]

01:01:23   river town sour which was not at all [TS]

01:01:28   you know I mean yes it has it has [TS]

01:01:30   similar characteristics is the similar [TS]

01:01:32   process but it just it was not a lambic [TS]

01:01:35   and she took one sip and 100 no I [TS]

01:01:40   finished the other fives [TS]

01:01:41   yeah that's good smart man I was alright [TS]

01:01:43   with that I like the fruit tartness of [TS]

01:01:45   it Marco what do you think of this one [TS]

01:01:46   mm-hmm Oh in the world of music there's [TS]

01:01:50   a whole bunch of like you know there's [TS]

01:01:52   like this area where all the popular [TS]

01:01:53   genres kind of live near each other and [TS]

01:01:56   then kind of off like off in the [TS]

01:01:57   distance like doing their own thing or [TS]

01:01:59   the jam bands and as a huge fish fan i [TS]

01:02:01   I'm I'm I'm over there God but nobody [TS]

01:02:04   else likes what we do [TS]

01:02:05   yeah there's a reason for that right and [TS]

01:02:06   so to me to me this is kind of like [TS]

01:02:09   there's like the world of like typical [TS]

01:02:11   beer flavors the typical log [TS]

01:02:13   typical ails the typical IPA like what [TS]

01:02:16   what people think of as this is the [TS]

01:02:18   family of things that taste like beer [TS]

01:02:20   and then off to the side doing their own [TS]

01:02:22   crazy thing are thus our people and the [TS]

01:02:24   people who are making like you know [TS]

01:02:26   fruit wine beer and things like that [TS]

01:02:28   this to me it tastes so different from [TS]

01:02:31   all other kinds of beer that to me it's [TS]

01:02:35   like if you're looking for a beer taste [TS]

01:02:37   this entire category is probably going [TS]

01:02:41   to be very unexpected and and possibly [TS]

01:02:43   in a negative way just because it wasn't [TS]

01:02:44   what you were expecting [TS]

01:02:45   so for me the entire I've never had a [TS]

01:02:48   sour beer lighter barleywine i like i [TS]

01:02:51   like the things are kind of on the edges [TS]

01:02:52   of beer making compared to popular [TS]

01:02:54   culture and what is generally available [TS]

01:02:56   everywhere what people think of as beer [TS]

01:02:58   i've liked almost none of those things [TS]

01:02:59   and so for me this this doesn't do it [TS]

01:03:01   for me because it just it tastes so [TS]

01:03:03   different from regular beer it's so sour [TS]

01:03:05   and it's so there's so much other things [TS]

01:03:06   going on there it's just it's not what I [TS]

01:03:09   wanted a beer [TS]

01:03:10   it's a totally different I mean it is a [TS]

01:03:11   very really different flavor and a lot [TS]

01:03:13   of ways [TS]

01:03:13   sorry was that i was deleting overcast [TS]

01:03:15   yeah I'm friend while everybody was [TS]

01:03:22   talking I refill my my class like two or [TS]

01:03:24   three times so i like it is it is it [TS]

01:03:28   feels very different to me because it's [TS]

01:03:30   got that kind of hanging this is like [TS]

01:03:31   then again like most said but like you [TS]

01:03:33   know when you drink some grape juice or [TS]

01:03:34   fruit juice right you get a little bit [TS]

01:03:36   that that seemed kinda kinda tang to it [TS]

01:03:38   definitely is a very different flavor [TS]

01:03:40   Lauren what do you think of this one I'm [TS]

01:03:42   I I appreciate the it's not a regular [TS]

01:03:45   beer sentiment like if I feel like oh I [TS]

01:03:48   want to be here maybe this isn't it but [TS]

01:03:50   this is so so good it's really fantastic [TS]

01:03:55   yeah I'd like I cried a lot every I'd [TS]

01:03:57   that fruity is going to be more like my [TS]

01:03:59   thing but I i liked it quite this is [TS]

01:04:02   really good like a treat this is not [TS]

01:04:04   this is not an everyday beers if this is [TS]

01:04:06   what I pulled out of the fridge it would [TS]

01:04:07   be 0 this is a wonderful i don't know [TS]

01:04:10   that i would have it every day for seven [TS]

01:04:13   of them but it's it's fantastic i like [TS]

01:04:16   it a lot [TS]

01:04:16   yes I i really like this i think it's a [TS]

01:04:19   this is this is very good I feel like I [TS]

01:04:22   wouldn't probably sit down with a [TS]

01:04:23   six-pack of this necessarily well [TS]

01:04:26   because it seems like it would [TS]

01:04:27   get like your tongue would be done with [TS]

01:04:29   it after a little while see there's a [TS]

01:04:31   little too much going on the pill the [TS]

01:04:33   intensity of it you you couldn't do more [TS]

01:04:36   than one bottle of it a shot [TS]

01:04:37   well lets you know well maybe grounds [TS]

01:04:40   like couldn't do it but this is the type [TS]

01:04:43   of beer this detection hours you would [TS]

01:04:44   have with Emile say or some of these [TS]

01:04:48   beers and general you would have you [TS]

01:04:50   it's not to get get your party on with [TS]

01:04:53   and I have to always you know kind of [TS]

01:04:55   comeback to that this is more something [TS]

01:04:57   you would have it like a nice meal with [TS]

01:05:00   yeah I i agree with that i actually was [TS]

01:05:01   thinking like this is a great like [TS]

01:05:03   Thanksgiving dinner kind of thing [TS]

01:05:05   straight special occasion kind of kind [TS]

01:05:07   of kind of thing where we get this [TS]

01:05:09   really nice thing that's not like your [TS]

01:05:10   everyday beer flavor [TS]

01:05:12   yeah i would i would pair this with thai [TS]

01:05:13   food who this is sort of like you [TS]

01:05:15   floated a yellow sour patch kid in class [TS]

01:05:18   even even with the rivertown i pretty [TS]

01:05:23   much only had it with meals and with you [TS]

01:05:26   know big hearty meals not even just like [TS]

01:05:28   you know I'm gonna have a drink with my [TS]

01:05:29   my sandwich everything i said earlier [TS]

01:05:31   about IPAs throw that out the window [TS]

01:05:34   when it comes to sour because as much as [TS]

01:05:35   I don't like overwhelmingly bitter IPAs [TS]

01:05:37   give me the most frequent our thing you [TS]

01:05:40   have is you and I gotta say it doesn't [TS]

01:05:44   disappoint sourness in my opinion brings [TS]

01:05:46   out the kinds of fruity flavors that IPA [TS]

01:05:49   is just can't muster without being as [TS]

01:05:51   overwhelmingly bitter as IPAs this is [TS]

01:05:53   definitely a hit for me of the four so [TS]

01:05:56   far it's only the second 1i finished of [TS]

01:05:58   the i went to a brewpub in portland that [TS]

01:06:01   only serves they brew their own sour [TS]

01:06:04   beers and when I was ordering they [TS]

01:06:07   actually gave me like a disclaimer like [TS]

01:06:08   you know what you're going to get here [TS]

01:06:09   these are Sarah city of her house ever [TS]

01:06:10   before they're not like regular user [TS]

01:06:12   just read this hour on the label if you [TS]

01:06:14   like our they have this whole thing I [TS]

01:06:16   was like yeah it's fine and then I had [TS]

01:06:17   one was like oh I see what you mean this [TS]

01:06:19   is somewhat different [TS]

01:06:20   it was really good but it was I see why [TS]

01:06:22   you you know they probably get a lot of [TS]

01:06:24   angry people who like what is this this [TS]

01:06:26   isn't beer but it is it's just it's very [TS]

01:06:29   different are medium rare and has a warm [TS]

01:06:31   pink Center yes i know i had medium rare [TS]

01:06:33   yes i guess i'm on the on the Marco end [TS]

01:06:35   of this spectrum or perhaps even past [TS]

01:06:38   that because [TS]

01:06:39   that just doesn't doesn't do it for me [TS]

01:06:41   and I think it's I i agree with most [TS]

01:06:42   said I think if there were particular [TS]

01:06:44   type of meal are having like a sort of [TS]

01:06:46   wine pairing i feel like i could find a [TS]

01:06:48   flavor in a meal that was complimentary [TS]

01:06:50   to this and that would work well for it [TS]

01:06:52   but just drinking it in a vacuum alone [TS]

01:06:54   by itself and this is just me and it's [TS]

01:06:56   not that I don't like sour things I but [TS]

01:06:57   sour beers for me I've never been a huge [TS]

01:07:00   attractiveness especially the i guess [TS]

01:07:01   the the goes is now becoming very [TS]

01:07:03   popular in a lot of places and I I'm not [TS]

01:07:06   really developed a taste for those [TS]

01:07:07   either so I I appreciate the four in the [TS]

01:07:10   fruit sort of part of it overwhelms for [TS]

01:07:12   me like marco was saying this sort of [TS]

01:07:13   the beer aspect of it and so for [TS]

01:07:16   whatever reason i feel like i'm a moron [TS]

01:07:18   that this i'm drinking fermented juice [TS]

01:07:20   that's more work for us more for us then [TS]

01:07:23   absolutely from experience with the [TS]

01:07:25   local restaurant i do design work for a [TS]

01:07:28   filet mignon with a raspberry [TS]

01:07:29   demographics and a garlic smashed [TS]

01:07:32   potatoes and this would be perfect with [TS]

01:07:34   it so nice you know what I mean all [TS]

01:07:36   favorites that will be created with [TS]

01:07:37   anything better [TS]

01:07:40   I agree with Dan and Marco and that this [TS]

01:07:42   is not your average beer this doesn't [TS]

01:07:44   taste anything like what your regular [TS]

01:07:45   beer would taste like but I don't know [TS]

01:07:47   that's what I love about it there's a [TS]

01:07:49   place in Boston I go with my girlfriend [TS]

01:07:50   all the time and for like a solid month [TS]

01:07:52   their quote unquote beer of the week was [TS]

01:07:55   the most sour thing I've ever tasted and [TS]

01:07:57   elderflower beer i can remember the [TS]

01:07:58   brewery your God was magnificent [TS]

01:08:02   it's possible that if this is your [TS]

01:08:03   favorite type of beer that maybe you [TS]

01:08:05   should really be drinking wine cast and [TS]

01:08:09   wine that's the thing really like wine [TS]

01:08:11   but again it's a matter of expectations [TS]

01:08:14   right like you go in you go in knowing [TS]

01:08:16   what to expect with a wine and you go in [TS]

01:08:18   i think we people have different [TS]

01:08:19   expectations for that or a beer right [TS]

01:08:20   and and there's different there are [TS]

01:08:22   different characteristics to them but I [TS]

01:08:24   I get what's good with that is [TS]

01:08:26   yeah i mean we're talking about how much [TS]

01:08:28   more complicated this is produced it's [TS]

01:08:30   worth mentioning this is also much more [TS]

01:08:31   expensive as a result so you know we [TS]

01:08:34   package this in a 375 milliliter bottle [TS]

01:08:37   which is like a half wine bottle and [TS]

01:08:39   this retails for ten to twelve dollars [TS]

01:08:41   give or take [TS]

01:08:42   you know in that such model I think [TS]

01:08:43   that's actually semi-reasonable so we [TS]

01:08:47   get me to die i'm not a big fan of [TS]

01:08:50   my research involves what they put on [TS]

01:08:52   their end let's see it seems like the [TS]

01:08:53   the cost has gone up ridiculously and [TS]

01:08:55   i'm sure some of that is the costume [TS]

01:08:57   ingredients going up but i'm not a fan [TS]

01:08:59   of the sort of trend of decreasing the [TS]

01:09:02   standard size of your purchase from 624 [TS]

01:09:05   right in there are a few breweries [TS]

01:09:08   palace point that I think charging more [TS]

01:09:10   than they probably should for things but [TS]

01:09:12   if you're if you're specifically looking [TS]

01:09:13   for something that's like more of a [TS]

01:09:16   unique experience then a something to [TS]

01:09:20   drink to get a little it up on a friday [TS]

01:09:21   night and that's perfectly reasonable I [TS]

01:09:24   think the idea here was to give a full [TS]

01:09:25   spread of options right now because I [TS]

01:09:27   had no I had no expectation that anyone [TS]

01:09:30   in fact I think of anyone liked every [TS]

01:09:32   single beer we put in front of them I [TS]

01:09:34   wasn't stretching far enough in this [TS]

01:09:36   election year was the idea was to try [TS]

01:09:38   and just exposed try new things and [TS]

01:09:39   hopefully everyone finds you know a new [TS]

01:09:42   style or flavor that they like it's [TS]

01:09:44   great if it's bri made but it certainly [TS]

01:09:46   doesn't have to be next beer is coming [TS]

01:09:49   oh look at that affects a lot to KO open [TS]

01:09:54   your cans everybody LOL alright wait [TS]

01:09:57   what did i miss i walk in and Jason [TS]

01:09:59   saying open your kin [TS]

01:10:00   yeah it just got dark [TS]

01:10:05   alright i'm excited this is a dark so [TS]

01:10:08   when we were doing the survey and taking [TS]

01:10:10   in a fee know everyone telling us when [TS]

01:10:13   their favorite beer styles where there's [TS]

01:10:16   a huge one of favorites for dark beer [TS]

01:10:17   and so I really wanted to put on Charlie [TS]

01:10:20   out of 5 [TS]

01:10:21   yeah we tell which is I applaud you for [TS]

01:10:24   actually because that's a bold move [TS]

01:10:26   well it was a if if we were representing [TS]

01:10:29   the beer industry in general it would [TS]

01:10:30   have been zero out exactly exactly and [TS]

01:10:33   that's why I'm asset but this is one of [TS]

01:10:36   my favorites are this is Maui Brewing [TS]

01:10:38   Company this is their coconut Porter so [TS]

01:10:42   it's a fairly traditional English style [TS]

01:10:45   Porter they take local coconuts they [TS]

01:10:48   toast them and then basically add it to [TS]

01:10:51   the beer where you would do a dry hop [TS]

01:10:52   they just add coconut instead so jason [TS]

01:10:57   has now roll back into his serious but I [TS]

01:10:59   chose this year specifically thought [TS]

01:11:01   Jason was really like [TS]

01:11:02   get ya goodbye everybody about this [TS]

01:11:05   because i had from from kona before and [TS]

01:11:08   I thought that was pretty good although [TS]

01:11:09   it got a little cloying after nine or [TS]

01:11:12   ten in a row [TS]

01:11:13   yeah let feel like I'm getting stronger [TS]

01:11:16   just drinking it's pretty good i was i [TS]

01:11:20   was about say I you know I looked it up [TS]

01:11:21   because I was curious and Steve I've [TS]

01:11:22   also had the cocoa brown and I would [TS]

01:11:23   agree with your assessment hundred [TS]

01:11:25   percent and that it's just that it [TS]

01:11:27   tastes it starts out very good but I [TS]

01:11:28   feel like as you go on the sweetness [TS]

01:11:31   overpowers the beer and it right [TS]

01:11:33   I I lose taste for it probably about [TS]

01:11:35   halfway through this feels a little my [TS]

01:11:37   love I'm i love Porter's love porters [TS]

01:11:39   and stouts they're my favorite beers [TS]

01:11:41   hands down and uh I'm but i'm not a big [TS]

01:11:44   coconut fan this is not as I feel that [TS]

01:11:47   the coconut flavor does not overpower as [TS]

01:11:49   much here and it doesn't attract as much [TS]

01:11:51   from the beer flavor / also on the whole [TS]

01:11:53   I i give this a thumbs up Jesse what is [TS]

01:11:55   your order I'm liking I haven't tasted [TS]

01:11:57   it yet but god this smells fantastic [TS]

01:11:59   know that too yeah it smells like do the [TS]

01:12:03   toastiness I think of the coconut that [TS]

01:12:05   makes ya what's a porter and what makes [TS]

01:12:07   a dark beer so Porter is another kind of [TS]

01:12:09   ale in this case it comes it's an [TS]

01:12:11   English style ale so English tiles [TS]

01:12:13   traditionally brewed with an [TS]

01:12:14   english-style yeast you know I always [TS]

01:12:17   like to describe the yeast as sort of [TS]

01:12:19   you can think of it as representing [TS]

01:12:21   national character in some ways so [TS]

01:12:23   german lager yeast is very no-nonsense [TS]

01:12:25   in serious and Belgian yeast is sort of [TS]

01:12:28   funky and weird and out there and the [TS]

01:12:31   belt in the English East is kind of [TS]

01:12:33   bubbly and expressive tends to have it [TS]

01:12:35   has some Esther profiles for plans [TS]

01:12:36   halfway in between Belgian and Germans [TS]

01:12:40   like most English people value is yeah [TS]

01:12:42   that s your profile with my grandmother [TS]

01:12:45   okay with all dark beer the way it's [TS]

01:12:48   made dark is it has a very small [TS]

01:12:50   percentage usually five to ten percent [TS]

01:12:52   max of dark malt so that's malta you [TS]

01:12:55   know we make the baseball and then a [TS]

01:12:58   small portion of that is actually [TS]

01:12:59   roasted much more to make it much darker [TS]

01:13:02   but it's actually just a very very small [TS]

01:13:03   amount of specialty multi gives all that [TS]

01:13:05   color and all of that flavor so you know [TS]

01:13:08   a common thing is people saying Guinness [TS]

01:13:11   it's like drinking a loaf of bread and [TS]

01:13:14   it's actually the the exact opposite is [TS]

01:13:16   3likes inated than a loaf of bread sure [TS]

01:13:18   well not my mom probably my favorite [TS]

01:13:21   food my favorite beer but this is it's [TS]

01:13:26   pretty low alcohol it's really drinkable [TS]

01:13:27   it's kind of got some nice toasted [TS]

01:13:29   ground open it [TS]

01:13:30   Lauren has just dumped her border into [TS]

01:13:33   my class so that it's I want your word [TS]

01:13:36   that you're you you you go ahead today [TS]

01:13:38   that for me [TS]

01:13:39   alright isn't it nice that you married [TS]

01:13:40   somebody that's really is it's perfect [TS]

01:13:43   it's a whole Peter Peter pumpkin eater [TS]

01:13:44   thing going on there is a very well I do [TS]

01:13:47   love overall I mean just looking at some [TS]

01:13:48   of the reactions to all the different [TS]

01:13:50   beers that we've tried tonight you know [TS]

01:13:52   there are clearly very very different [TS]

01:13:54   tastes and so it's nice that beer is [TS]

01:13:56   such a it's such a large tent that [TS]

01:13:57   encompasses all these things if you like [TS]

01:13:59   beer if you like dark beer that's fine [TS]

01:14:01   and you don't like IPAs that's fine if [TS]

01:14:03   you do like loggers whatever you know [TS]

01:14:05   like it's it's great that there are all [TS]

01:14:06   the other is so much variety i think you [TS]

01:14:09   know that everybody can find something [TS]

01:14:10   that they like when i'm not a huge [TS]

01:14:12   Porter fan I like it alright get out [TS]

01:14:15   like it as an answer [TS]

01:14:16   well I like a dessert beer oh good [TS]

01:14:19   oh no and i love i love Guinness [TS]

01:14:23   straight from the tap picturing David [TS]

01:14:26   had wandered yourself up underneath the [TS]

01:14:28   tab eggs with hell yeah you know when am [TS]

01:14:31   I in Ireland business you have third one [TS]

01:14:33   hot cold and guinness as the three [TS]

01:14:34   friends right [TS]

01:14:35   today they have a tap in all the rooms [TS]

01:14:37   yet but this this is the third one I [TS]

01:14:39   would finish i would i would totally [TS]

01:14:41   finished this one yet this this actually [TS]

01:14:42   might be my favorite and I expected to [TS]

01:14:44   hate it because I when I saw like a [TS]

01:14:46   coconut flavored beer I'm like that's [TS]

01:14:47   going to be terrible but it actually is [TS]

01:14:49   it's it's done very subtly it's done [TS]

01:14:52   really with a lot of restraint and so [TS]

01:14:54   it's it is just like a little essence of [TS]

01:14:57   coconut in an otherwise good porter and [TS]

01:14:58   that is really not what i expected [TS]

01:15:00   invent a very I'm very pleasantly [TS]

01:15:01   surprised by it and i will get i will [TS]

01:15:03   get marco on my back for saying this but [TS]

01:15:05   I i'm not a coffee drinker but I love [TS]

01:15:08   coffee porters and there's just it's [TS]

01:15:09   something about the the character of the [TS]

01:15:11   coffee mixing with the character of the [TS]

01:15:13   porter it's it's a great i hate to use [TS]

01:15:15   word synergy but it is it's great to [TS]

01:15:17   know what I mean Porter which is my [TS]

01:15:19   favorite beer style to you know the most [TS]

01:15:22   common flavors associated with our [TS]

01:15:24   coffee and chocolate chocolate and i I [TS]

01:15:26   lean more toward the chocolate the [TS]

01:15:27   coffee although i had some very good [TS]

01:15:30   Coffee pours even though I don't drink [TS]

01:15:31   coffee either sometimes it feels like [TS]

01:15:33   they just literally poured out of coffee [TS]

01:15:35   into the beer and it tastes like [TS]

01:15:37   drinking coffee and I don't love that [TS]

01:15:39   but sometimes it can be very good the [TS]

01:15:41   coconut is unusual as a mixture with [TS]

01:15:43   with it i see why they do it and I I [TS]

01:15:46   don't think it's that subtle I think [TS]

01:15:48   it's pretty dramatic but I'd but I like [TS]

01:15:50   you to try that cocoa Porter is way is [TS]

01:15:52   for that store know and I'll I and i [TS]

01:15:54   bought this at bevmo i bought the Amalfi [TS]

01:15:57   coconut Porter before and and because i [TS]

01:16:00   like it's the toasting of it that really [TS]

01:16:01   works though it doesn't taste like [TS]

01:16:04   co-hosting amazing it really works just [TS]

01:16:06   as well we're 90 minutes and now it's [TS]

01:16:11   perfect I hope your overcast is now set [TS]

01:16:13   to hire centre is a knife is that just [TS]

01:16:17   real quick like an alcohol check is [TS]

01:16:19   everybody feeling like pretty good right [TS]

01:16:21   now pretty loose [TS]

01:16:22   oh hell yeah occasionally standard right [TS]

01:16:25   now most actually beyond repair [TS]

01:16:28   I you know I love porters and I love [TS]

01:16:31   stouts I which are basically the same [TS]

01:16:33   thing but with different names this to [TS]

01:16:35   me it's ok it's it's missing a little [TS]

01:16:38   bit of bite i like i like a kind of [TS]

01:16:41   maybe a little bit mean I'm bitterness [TS]

01:16:42   but you know your your oatmeal stouts [TS]

01:16:45   and some of yours kind of American [TS]

01:16:47   stouts have a bit more of a I guess I'd [TS]

01:16:50   like a crunchiness to them this is [TS]

01:16:52   smoother this is closer to like a [TS]

01:16:53   guinness which is not my favorite but [TS]

01:16:56   but it's very good i will say also major [TS]

01:16:59   shout out to them to the left hand [TS]

01:17:01   brewing milk stout nitro yeah [TS]

01:17:04   oh yes fantastic that is but like I I [TS]

01:17:07   was like us like as like you know a [TS]

01:17:09   teenager and young person and then once [TS]

01:17:11   I found out this whole other world of [TS]

01:17:13   stops menu which are better it would I [TS]

01:17:15   never found one that I really love is [TS]

01:17:18   like a nice kind of like everyday go to [TS]

01:17:20   until I found left hand milk stout nitro [TS]

01:17:23   like that is I mean everyone without the [TS]

01:17:25   nitros is also very good but the Nitro [TS]

01:17:27   kind of makes it cooler it is so so good [TS]

01:17:30   as like a nice everyday replacement for [TS]

01:17:32   guinness for people who like us before [TS]

01:17:34   just try left hand milk stout it's so [TS]

01:17:36   much better yeah i'm not a big fan of [TS]

01:17:38   the Nitro personally for the same [TS]

01:17:39   reasons maybe it you're close enough to [TS]

01:17:42   PA that [TS]

01:17:42   have you ever run across Lancaster milk [TS]

01:17:44   stout no I have you you you need to find [TS]

01:17:47   that most common be our song [TS]

01:17:49   Pennsylvania was keystone light yellow [TS]

01:17:52   one yelling oh no angle a little older [TS]

01:17:55   he was too expensive when i was when i [TS]

01:17:57   was in college in pennsylvania things [TS]

01:17:59   like the reach this is skepticism I'm [TS]

01:18:01   seeing in this room about the teenagers [TS]

01:18:03   with their Guinness drinking but it will [TS]

01:18:05   just gonna let that go i get goodness I [TS]

01:18:08   is fine it's like the budweiser stats [TS]

01:18:09   but it's fine it's fine but I i have i [TS]

01:18:13   have Steve to thank for introducing me [TS]

01:18:16   to the milk stout oh my god so good so [TS]

01:18:20   just you're going to say something about [TS]

01:18:21   stouts and porters also the main [TS]

01:18:22   difference is the inclusion of black [TS]

01:18:26   malt which actually would add that [TS]

01:18:28   replac malt is a lot of multi you can [TS]

01:18:31   actually take the house coughs oh it's d [TS]

01:18:32   bittered and so you can add just the [TS]

01:18:34   dark and some of that roast flavor but [TS]

01:18:37   doubts will include multiple actually [TS]

01:18:38   has more of that charred bitter [TS]

01:18:40   character which is the main difference [TS]

01:18:42   and I think that's what your liking in [TS]

01:18:44   their dad that does it and then nitro is [TS]

01:18:48   really interesting in beer too [TS]

01:18:50   so nitrogen that was invented by [TS]

01:18:52   guinness specifically really to you I [TS]

01:18:56   was invented to cause it traditionally [TS]

01:18:57   that was like a hand pump so English [TS]

01:18:59   hand pump which is what we think of as [TS]

01:19:01   like a scale so that would be beer that [TS]

01:19:03   most of us would describe as warm and [TS]

01:19:05   flat and so I the nitrogen actually it [TS]

01:19:10   sort of the ideas it really creates that [TS]

01:19:12   and nitrogen gives it that really thick [TS]

01:19:15   silky mouthfeel that's actually from the [TS]

01:19:17   nitrogen and then it actually suppresses [TS]

01:19:19   a lot of flavors to which is one of the [TS]

01:19:21   reasons that last Guinness without like [TS]

01:19:24   export Guinness vs guinness stout the [TS]

01:19:27   nitrogen really suppresses a lot of [TS]

01:19:28   those flavors and gives you that rich [TS]

01:19:30   mouthfeel but the trade-off as you lose [TS]

01:19:32   a lot of the other flavor [TS]

01:19:34   characteristics of the beer [TS]

01:19:35   see I feel that but when it comes to [TS]

01:19:38   porters of my favorite beer and i also [TS]

01:19:39   love coffee and the two of them together [TS]

01:19:41   I've had some good [TS]

01:19:43   no coffee stout some coffee Porter's but [TS]

01:19:45   honestly I feel like adding any sort of [TS]

01:19:48   extra coffee flavor to a beer this dark [TS]

01:19:51   kind of ruins the coffee elements of it [TS]

01:19:54   if that makes any sense so the [TS]

01:19:56   the left hand milk stout with the Nitro [TS]

01:19:58   and it tastes more like coffee then like [TS]

01:20:00   I had an espresso porter in portland at [TS]

01:20:02   one point and to me that mouth feel and [TS]

01:20:05   the rich flavor even if it suppresses [TS]

01:20:07   lot of those flavors is more important [TS]

01:20:09   to me than adding actual coffee [TS]

01:20:10   have you tried the BBC coffeehouse [TS]

01:20:13   Porter I that one is one that I've [TS]

01:20:15   always enjoyed and found not I I feel [TS]

01:20:17   like a good marriage between the coffee [TS]

01:20:19   and beer flavors [TS]

01:20:21   yes that's the one I had in Portland oh [TS]

01:20:23   yes like I mean as as possibly one of [TS]

01:20:26   the resident coffee nerves of the show [TS]

01:20:27   and by yeah possibly i mean the guy i [TS]

01:20:31   wrote my own coffee i love coffee but I [TS]

01:20:35   have never had a coffee beer that I [TS]

01:20:36   wanted a second one of em well i think [TS]

01:20:39   is interesting also to note that the [TS]

01:20:40   people here who said they liked coffee [TS]

01:20:43   flavored butters drink probably don't [TS]

01:20:45   drink coffee but yeah same here i love [TS]

01:20:47   coffee flavor i love coffee scent i [TS]

01:20:51   don't think i got fifty coffeepots [TS]

01:20:52   Porter tastes like coffee smells rather [TS]

01:20:55   than my coffee tastes yeah he doesn't [TS]

01:20:57   agree with the thing I mean nobody asked [TS]

01:20:59   if I'm standard Alice again as with [TS]

01:21:01   almost anything else if like the first [TS]

01:21:04   year that the stone coffee milk stout [TS]

01:21:07   came out I didn't like it at all because [TS]

01:21:09   the coffee was way up front and it [TS]

01:21:11   completely drowned out that the milk [TS]

01:21:13   stout aspect to it and then last year [TS]

01:21:16   dates i guess they changed their their [TS]

01:21:18   formulation every year the one that they [TS]

01:21:21   produced was really really good [TS]

01:21:23   the coffee was sort of down a little bit [TS]

01:21:25   in the mix and the milk stout flavor [TS]

01:21:28   kind of came in and it was almost like [TS]

01:21:30   somebody poured some cream in a nice [TS]

01:21:31   really good cup of coffee and it was [TS]

01:21:33   very very good so i would suggest that [TS]

01:21:36   if you have not like those in the past [TS]

01:21:37   keep trying because you may find one [TS]

01:21:39   that that works for you [TS]

01:21:41   well you know there are i was i was [TS]

01:21:43   described as a monster by a friend the [TS]

01:21:45   other day for being with you like those [TS]

01:21:47   things that are like eating like [TS]

01:21:48   drinking a loaf of bread and they're at [TS]

01:21:50   their dark and awful and that's like you [TS]

01:21:52   know so it's nice to know the way I've [TS]

01:21:54   got some other fellow dark beer drinkers [TS]

01:21:56   on to be fair you were smashing a [TS]

01:21:58   Japanese town at the time too yeah [TS]

01:22:00   that's true i was just lumbering through [TS]

01:22:01   it you are totally a monster to my a [TS]

01:22:04   monster but i also like dark beer and [TS]

01:22:06   its fine there's nothing wrong with that [TS]

01:22:07   are we [TS]

01:22:09   we have we exhausted the beer selection [TS]

01:22:11   that you chose is that right [TS]

01:22:12   that is all I mean people are welcome i [TS]

01:22:14   just start over start you're single and [TS]

01:22:16   all right what I wanted to do was go [TS]

01:22:18   around and uh I wanted to ask everybody [TS]

01:22:21   to tell us what your favorite beer is [TS]

01:22:24   because i think that would be that would [TS]

01:22:26   be a fun thing to do on a way out and [TS]

01:22:29   and actually two things [TS]

01:22:31   tell us what your favorite beer was of [TS]

01:22:33   the ones we tasted and what your [TS]

01:22:34   favorite beer in general is that's why [TS]

01:22:37   would like well top you're getting none [TS]

01:22:39   of that is you know what did you tell us [TS]

01:22:43   what was your favorite of the five we [TS]

01:22:44   tasted and what's your favorite all-time [TS]

01:22:46   beer or your favorite current beer i [TS]

01:22:48   think i met today I'm going to give the [TS]

01:22:50   nod to the allagash the allagash saison [TS]

01:22:54   ah not so much because I loved it but [TS]

01:22:57   because i love that the response we got [TS]

01:22:59   from everybody that I really liked that [TS]

01:23:02   I thought they did a really nice job of [TS]

01:23:04   you know it's that first beer and so we [TS]

01:23:05   got everyone's pallets woken up and [TS]

01:23:07   going and it was sort of cool to see [TS]

01:23:09   people come into this and you know see [TS]

01:23:11   you know being you know I balls deep in [TS]

01:23:15   the beer world I just assumed people [TS]

01:23:16   know what some of the stuff is and it's [TS]

01:23:18   you know I was sort of very much [TS]

01:23:19   reminded one saison that's a nonsense [TS]

01:23:22   word that a lot of people don't [TS]

01:23:24   understand but to that's a great beer [TS]

01:23:26   that we should get more people drinking [TS]

01:23:27   all the time but usually there's a whole [TS]

01:23:29   lot more beer styles out there that we [TS]

01:23:30   haven't tried so there's like several [TS]

01:23:36   episodes here waiting to Jason I really [TS]

01:23:38   like your house I think I'll stay [TS]

01:23:40   yeah i got mattress you can get it right [TS]

01:23:43   here what's your favorite beer my [TS]

01:23:45   favorite beer or vol which is a belgian [TS]

01:23:48   beer brewed by is also a that's a [TS]

01:23:51   monastic beautiful view [TS]

01:23:52   yeah brewed by monks that's a beer [TS]

01:23:54   that's it's a bottle conditioned with [TS]

01:23:56   Brettanomyces which is one of those wild [TS]

01:23:58   yeast we were talking about and what I [TS]

01:24:00   love about it is that it's a beer that's [TS]

01:24:02   completely alive so if you get it fresh [TS]

01:24:05   it tastes one way and then that wild [TS]

01:24:07   yeast and it actually continues to [TS]

01:24:09   evolve over time so you can age that [TS]

01:24:11   beer for like a bottle glass of wine [TS]

01:24:13   intellectual a bottle of wine and it [TS]

01:24:15   will actually change over time and [TS]

01:24:16   become more funky and tropical [TS]

01:24:19   and earthy and really really you know [TS]

01:24:22   expressive so it's a great example of [TS]

01:24:23   how beers alive [TS]

01:24:24   is that unusual Jesse I thought that [TS]

01:24:26   most craft beers were had some ladies [TS]

01:24:29   still floating around [TS]

01:24:30   I most don't it depends on the beer some [TS]

01:24:34   of the area's bottle conditioned the big [TS]

01:24:37   example actually sierra sierra nevada [TS]

01:24:39   pale is bottle conditioned in the [TS]

01:24:41   traditional way and but I almost I don't [TS]

01:24:45   think anything that we had today was [TS]

01:24:47   bottle conditioned so all this would [TS]

01:24:49   have been the carbonation we've been [TS]

01:24:51   added before when the bottle as opposed [TS]

01:24:53   to being created in the bottle like [TS]

01:24:55   champagne most which one do you like the [TS]

01:24:58   best [TS]

01:24:59   oh you know it's really difficult time [TS]

01:25:02   I'm heavily into the logger the Coors [TS]

01:25:05   Light he drank in the trunk of his car [TS]

01:25:06   and I was gonna make some perfectly [TS]

01:25:11   clear [TS]

01:25:12   I'm a very every man and so for me I [TS]

01:25:16   have to be very careful because I i was [TS]

01:25:18   i was born out of the blast furnace [TS]

01:25:20   which was iron sit up here we go here ya [TS]

01:25:23   know and so I there-there's there are [TS]

01:25:26   things that are indicative of me that [TS]

01:25:28   are in my DNA that I cannot shake so you [TS]

01:25:33   know I have to lie and I'm also i'm not [TS]

01:25:35   a rich man I I can't afford all this but [TS]

01:25:38   if you were originally if you were what [TS]

01:25:40   would happen if i were a radio dial you [TS]

01:25:42   in a bit of a perfect world I I would [TS]

01:25:45   honestly i would love to share a bottle [TS]

01:25:48   of the sour performed a barrel they are [TS]

01:25:51   all connected is yeah jessiebear five [TS]

01:25:54   let me share that with my wife i like [TS]

01:25:56   that you didn't bother to turn the [TS]

01:25:57   bottle to see what it says it just just [TS]

01:26:01   know your role Steve just bad off for a [TS]

01:26:04   second that is my role model i know it [TS]

01:26:06   is to harass people that's right that's [TS]

01:26:08   my butt them but maybe to actually the [TS]

01:26:11   the coconut a highway Porter is my [TS]

01:26:15   favorite of the night [TS]

01:26:17   Wow of the night girly but i would share [TS]

01:26:21   um i would share this hour with my wife [TS]

01:26:23   and I think she would like it [TS]

01:26:24   what's your favorite beer of all time an [TS]

01:26:27   hour or right now whatever what's the [TS]

01:26:28   woods with the beer that you think of it [TS]

01:26:29   like oh I love that one [TS]

01:26:31   if I Iron City [TS]

01:26:33   right Wow Lauren what's your uh what's [TS]

01:26:36   what was your favorite that we had to [TS]

01:26:37   make my favorites were the sour and the [TS]

01:26:40   cézanne yeah I far pick one comm don't [TS]

01:26:47   want to okay all right then we're just [TS]

01:26:49   gonna call it a tie [TS]

01:26:50   sowards on what's your favorite beer ah [TS]

01:26:52   I have to [TS]

01:26:55   yeah karl strauss red trolley oh yeah oh [TS]

01:26:58   yeah and I coronado orange avenue with [TS]

01:27:03   represent yeah yeah they're beers and we [TS]

01:27:07   had a really nice weekend consumer [TS]

01:27:09   walking around drinking a lot of beer [TS]

01:27:11   and agreed from different places and I [TS]

01:27:13   they those were fantastic at those are [TS]

01:27:16   my favorite now that we can get them up [TS]

01:27:17   in Northern California [TS]

01:27:18   yeah that's that's a treat can I say my [TS]

01:27:21   least favorite beer ever [TS]

01:27:22   yes mom one time I had a Bud Light Lime [TS]

01:27:27   10 we almost had had spit takes hear ya [TS]

01:27:35   want our head that was sad but like yeah [TS]

01:27:39   i did not finish it it was bad I i was [TS]

01:27:42   offered it because there was nothing [TS]

01:27:44   else available and I asked these [TS]

01:27:45   20-somethings how is this and I said oh [TS]

01:27:48   it's great haha and they were wrong and [TS]

01:27:52   it was terrible [TS]

01:27:53   have you tried their lime morita or as i [TS]

01:27:56   like to call it like Maria I think it's [TS]

01:27:58   the same thing but it was before they [TS]

01:28:01   rebranded it because now they have a [TS]

01:28:03   hundred different things and and i pay [TS]

01:28:05   attention because I want to make sure I [TS]

01:28:06   don't have it again [TS]

01:28:07   look all i have to say is at least it [TS]

01:28:10   wasn't but lighting clamato okay okay [TS]

01:28:14   man no no really is Mother's ok by [TS]

01:28:17   itself [TS]

01:28:18   no no I make you know it you don't live [TS]

01:28:20   next to you don't like half a mile from [TS]

01:28:22   Mexico you don't understand the joys of [TS]

01:28:24   chulada I really don't i really don't [TS]

01:28:27   so I dan give me your verdicts what was [TS]

01:28:30   your favorite that we had tonight I i [TS]

01:28:32   think it's gonna have to be the the [TS]

01:28:34   coconut Porter just because Porter's [TS]

01:28:37   that I do love him and I'm gonna stay on [TS]

01:28:38   brand here although the logs was pretty [TS]

01:28:40   good in retrospect I think I might give [TS]

01:28:42   that a second [TS]

01:28:43   yeah so the the coconut Porter [TS]

01:28:46   surprisingly good is because of its a [TS]

01:28:48   not overwhelming coconut flavor and [TS]

01:28:51   what's your favorite beer you know I'm [TS]

01:28:53   and I trying to find one just one to [TS]

01:28:56   pick is pretty tough but I'm gonna have [TS]

01:28:58   to second marcos recommendation of the [TS]

01:29:00   left hand milk stout that's good left [TS]

01:29:03   hand milk stout that's a good one [TS]

01:29:04   Marco what was your favorite of the five [TS]

01:29:06   we tried so the one that I would be most [TS]

01:29:09   likely to buy a a 64 4-pack of and [TS]

01:29:12   keeping my fridge or bring somewhere for [TS]

01:29:14   wide appeal is the allagash days on this [TS]

01:29:17   is a happy surprise again I'd attention [TS]

01:29:19   to begin had never had sex on before to [TS]

01:29:21   my knowledge and this is great and it's [TS]

01:29:23   a nice kind of all around her [TS]

01:29:24   however if I had to pick only one of [TS]

01:29:27   these to finish tonight it would be the [TS]

01:29:28   maui coconut Porter I i don't think i [TS]

01:29:32   want a whole lot of them I wouldn't buy [TS]

01:29:33   like a six-pack of them because the [TS]

01:29:35   coconut flavor is kind of you know like [TS]

01:29:36   a one-off gimmick for me like I I don't [TS]

01:29:39   want to hold ton of that all the time [TS]

01:29:40   but it is really good for this one can [TS]

01:29:43   get marco was your favorite beer [TS]

01:29:44   let me preface this by a US very small [TS]

01:29:47   closing statement okay I'll allow it [TS]

01:29:49   people ask me all the time because I [TS]

01:29:50   because I'm the kind of nerd her roast [TS]

01:29:51   my own coffee [TS]

01:29:53   people ask me all the time why I don't [TS]

01:29:55   bring my own beer [TS]

01:29:56   hey Marco why don't you bring your own [TS]

01:29:58   beer tonight because there's so much [TS]

01:30:02   amazing beer out there that like the [TS]

01:30:04   reason I Irishman coffees I can't get [TS]

01:30:06   good coffee near my house at that I like [TS]

01:30:09   there's a billion different kinds of [TS]

01:30:10   beer out there and so many of them are [TS]

01:30:12   so great i will never be able to try [TS]

01:30:14   them all so the whole it's worth a shot [TS]

01:30:17   yeah so anyway among the ones I've had [TS]

01:30:19   so far which is only [TS]

01:30:21   very miniscule part of the beer world it [TS]

01:30:23   is a tough call between dogfish head 90 [TS]

01:30:25   minute IPA and Jimmy Graham reserve blue [TS]

01:30:27   and while i can find no fault at all [TS]

01:30:32   like it when you taste the dogfish head [TS]

01:30:34   90 minute IPA like there's nothing [TS]

01:30:35   there's nothing that I wish for more [TS]

01:30:37   from this period is it is perfectly [TS]

01:30:39   rounded in every way that I like [TS]

01:30:41   however if I had to pick one beer they [TS]

01:30:42   could have if i only have one beer is my [TS]

01:30:44   life I'm a blue grama reserve went out [TS]

01:30:47   of that is by far my number one beer [TS]

01:30:49   it's so so good even though you can [TS]

01:30:51   basically only have like one or two [TS]

01:30:52   before your sleep for the night but it [TS]

01:30:54   is so good it's a happy sleep [TS]

01:30:57   David was your favorite tonight before i [TS]

01:30:59   say that i just want to say i love all [TS]

01:31:02   of our yeah we love you too you know [TS]

01:31:07   what I'm not ready to commit right now [TS]

01:31:09   did i will say i love the orange avenue [TS]

01:31:15   wit but i love it partly because i was [TS]

01:31:18   able to drive across the bridge from San [TS]

01:31:20   Diego to the island with Steve singing [TS]

01:31:23   the Simon Simon Simon same yep i was so [TS]

01:31:26   happy that day of tonight's beers i [TS]

01:31:30   would have to go with the Almanac and [TS]

01:31:33   the cézanne I don't know if I could [TS]

01:31:36   choose between them because they're [TS]

01:31:39   different they're different thing else [TS]

01:31:41   write essays on is a wandering eye deer [TS]

01:31:44   the almanac is a drinking with food beer [TS]

01:31:47   it turns out that everybody pick [TS]

01:31:48   something and the cézanne when they [TS]

01:31:50   pick a tie that's right i think they're [TS]

01:31:52   telling what's your favorite what's your [TS]

01:31:54   favorite beer David when i when i will [TS]

01:31:56   say i have finished three of the beers [TS]

01:31:58   tonight but i'm alright yeah tell them [TS]

01:32:00   I'm on my way to finishing the [TS]

01:32:02   California lager [TS]

01:32:03   so you know pretty much the duet is the [TS]

01:32:06   only 1i am not finishing i'm confident [TS]

01:32:09   in saying that I of all time I would [TS]

01:32:14   have to go with either raspberry lambic [TS]

01:32:17   or the shim I blue although the red the [TS]

01:32:21   white are also quite excellent notion [TS]

01:32:25   then right under that hoegaarden i just [TS]

01:32:29   i love hoegaarden Steve what what what's [TS]

01:32:32   your favorite tonight I'm [TS]

01:32:34   favorite tonight wow I you know i'd like [TS]

01:32:36   to say the coconut Porter but i'm just [TS]

01:32:39   about done with that one right now it's [TS]

01:32:41   reached the point now where the coconut [TS]

01:32:43   is kind of taken over [TS]

01:32:44   exactly and so I'm going to eat it's [TS]

01:32:49   strange because porters are definitely [TS]

01:32:51   more my type of beer but I'm gonna go [TS]

01:32:53   with a saison by itself no ties [TS]

01:32:56   it's delicious i really like the sort of [TS]

01:32:59   banana bread flavors and there's a [TS]

01:33:00   little bit of pepper that sort of floats [TS]

01:33:01   in there and I think it's very very good [TS]

01:33:03   it reminds me a little of the witty more [TS]

01:33:06   on that we enjoyed quite oh yes [TS]

01:33:08   Oh while I resemble that remark mhm [TS]

01:33:11   well you know anymore and we're good see [TS]

01:33:14   what's your favorite all-time favorite [TS]

01:33:16   beer objectively the best beer of all [TS]

01:33:18   time is a stone arrogant bastard ale [TS]

01:33:22   wow you know what did it's the closest [TS]

01:33:25   I've come to the sort of a hoity-toity [TS]

01:33:29   sort of thing that the wine snobs get [TS]

01:33:32   all up to where they you know they run [TS]

01:33:33   it across their palate mango wood [TS]

01:33:35   changes character over time [TS]

01:33:37   fair enough Arrogant Bastard really does [TS]

01:33:39   i mean it's it's it has three or four [TS]

01:33:42   different characters to it and it [TS]

01:33:43   evolves as you drink it [TS]

01:33:46   I don't you know generally drink a lot [TS]

01:33:48   of it because it tends to get me into [TS]

01:33:49   trouble but alright Brian Brian what was [TS]

01:33:54   your favorite with a massive massive [TS]

01:33:56   shout-out to the Hawaiian to the maui [TS]

01:34:00   coconut Porter Porter is using my [TS]

01:34:02   favorite genre of beer but uh as [TS]

01:34:05   delicious as that was tonight I am going [TS]

01:34:07   with the Almanac white label of the sour [TS]

01:34:09   flavor really really surprised me in how [TS]

01:34:12   honestly delicious it was completely out [TS]

01:34:15   of left field but I feel like that [TS]

01:34:16   sourness as i said before really [TS]

01:34:18   enhances the flavors in a way the IPAs [TS]

01:34:20   don't so I loved it and that's the one [TS]

01:34:23   I'm definitely get a six-pack of and now [TS]

01:34:24   in addition to my don't think they make [TS]

01:34:26   the six-pack of and it's just by six lbs [TS]

01:34:28   by six of them [TS]

01:34:29   Jesse what jesse was keeping a good [TS]

01:34:32   poker face their handprints his beard [TS]

01:34:34   Brian what's your favorite beer favorite [TS]

01:34:36   beer of all time again with regards to [TS]

01:34:38   the left-hand nitro milk stout again [TS]

01:34:41   Porter's favorite genre / that's the [TS]

01:34:42   beer i have most of my refrigerator when [TS]

01:34:45   I can get it hell or high water man [TS]

01:34:48   and I tell ya every single other beer [TS]

01:34:50   yeah and I have actually all of you to [TS]

01:34:52   thank for that because i remember [TS]

01:34:53   everybody talking about on twitter one [TS]

01:34:55   day when a Budweiser advertisement said [TS]

01:34:58   nobody likes that guy that brings a [TS]

01:35:00   watermelon wheat beer to the party and [TS]

01:35:02   everyone said what I love hell or high [TS]

01:35:04   water melon so i have to be at a bar at [TS]

01:35:07   the time where they had hell or high [TS]

01:35:08   water melon I had it [TS]

01:35:09   favorite beer of all time I gotta throw [TS]

01:35:11   a props up for 21st amendment for for [TS]

01:35:14   their design sense because the reason i [TS]

01:35:16   picked up their beer yeah first place [TS]

01:35:18   was because they have the fancy cans in [TS]

01:35:23   the cans are really great for a variety [TS]

01:35:25   of reasons but largely because you have [TS]

01:35:27   that much more surface area to put your [TS]

01:35:29   your label on and do interesting things [TS]

01:35:31   with the design and and all of that and [TS]

01:35:34   then you can throw in a cool little [TS]

01:35:35   six-pack holder and do even different [TS]

01:35:36   things with that and they their masters [TS]

01:35:39   of it i mean i love the look of their [TS]

01:35:41   their different beers [TS]

01:35:43   yeah like there are there are direction [TS]

01:35:45   stuff dude jessie was saying it he [TS]

01:35:47   doesn't necessarily think the hell or [TS]

01:35:48   high water melon is among the best it no [TS]

01:35:50   it's not their best but it's good i like [TS]

01:35:53   it it's a light beer it's easy to drink [TS]

01:35:55   its you can drink a whole lot of them [TS]

01:35:57   drinkability without it that is that is [TS]

01:36:00   important that Iron City feel to it a [TS]

01:36:02   moze i really like the cézanne coconut [TS]

01:36:06   Porter wrist is fine and and it yet [TS]

01:36:08   truth be told of all of them that's [TS]

01:36:10   probably the one that i would i would go [TS]

01:36:11   back and buy just because it's Porter [TS]

01:36:14   and I like Porter's but I i really like [TS]

01:36:16   the cézanne I think saison that's got [TS]

01:36:18   that flavor that like I said I find an [TS]

01:36:20   IPA is I think like there's a good [TS]

01:36:21   flavor in there but then there's all [TS]

01:36:23   this other stuff and a saison that's the [TS]

01:36:25   flavor so that's what I like so I like [TS]

01:36:27   that one a lot my all-time I'm going to [TS]

01:36:29   give a shout-out honorable mention to [TS]

01:36:31   the stone quadrata Kaylee which is a [TS]

01:36:34   while yet a Star Trek reference and a [TS]

01:36:37   quadruple style in the Belgian style [TS]

01:36:41   like that one a lot [TS]

01:36:43   I the omagon from Cooperstown New York [TS]

01:36:47   quadruple is similar Maga is almost [TS]

01:36:50   always because you just let it happen if [TS]

01:36:52   we had to be an incomparable up so it [TS]

01:36:53   had to be uncomfortable episode i got [TS]

01:36:55   events in Star Trek it was a great idea [TS]

01:36:56   because they you know they used to use [TS]

01:36:58   some triticale grain and they it isn't [TS]

01:37:01   it [TS]

01:37:01   quadruple style and the reason they did [TS]

01:37:03   that is because they wanted to make a [TS]

01:37:04   Star Trek reference i love that about [TS]

01:37:05   them in reality my favorite beer used to [TS]

01:37:07   be a sierra nevada Porter it doesn't [TS]

01:37:10   taste quite as good as it used to [TS]

01:37:12   so i've switched to the deschutes black [TS]

01:37:14   butte porter which is widely available [TS]

01:37:16   and is a very good Porter is very good [TS]

01:37:18   as that is very good [TS]

01:37:19   I also really love the anchor porter but [TS]

01:37:22   i think the black butte porter is [TS]

01:37:23   probably like that's my go-to standard [TS]

01:37:25   if I want to have a beer the black butte [TS]

01:37:28   porter is always gonna gonna treat me [TS]

01:37:30   right so and you can call it black but [TS]

01:37:31   border which is later when I buy it at [TS]

01:37:33   the store often times i will get a [TS]

01:37:35   sticker from the guy who's checking me [TS]

01:37:36   out at the story it because it gives [TS]

01:37:38   black but the essay i think i think i [TS]

01:37:41   had the black butte porter for the first [TS]

01:37:43   time at your house Jason and I have [TS]

01:37:44   searched for it around here and have [TS]

01:37:47   once or twice found it on tap at places [TS]

01:37:49   that you like a lot of beers but it's [TS]

01:37:51   it's hard to find story from Bangladesh [TS]

01:37:53   she was on a distribution deal because [TS]

01:37:54   they are all over the place and in the [TS]

01:37:56   western US they are available it is the [TS]

01:37:58   most commonly available porter at this [TS]

01:37:59   point directly stories with you gotta [TS]

01:38:01   love a brewery whose flagship beer is [TS]

01:38:03   support is a porter right that never [TS]

01:38:05   happens we went to bend we went to the [TS]

01:38:06   brewery and just that it's that moment [TS]

01:38:08   of like finally a brewery that gets me [TS]

01:38:10   rock where have you been all right what [TS]

01:38:15   have we learned nothing that we drink a [TS]

01:38:17   lot of beer thing nothing we just drink [TS]

01:38:20   some beer lots of things I think the [TS]

01:38:21   main lesson to take away here is that we [TS]

01:38:23   should drink more beer [TS]

01:38:24   uh-huh secondary adjust Jesse how do we [TS]

01:38:28   do [TS]

01:38:28   how do we do I think we did great i mean [TS]

01:38:31   we drink we drink all the beer guys [TS]

01:38:33   going my love as it may be to lure the [TS]

01:38:38   IPA so 545 yeah i mean this is the [TS]

01:38:43   nature of all beer podcast as we just [TS]

01:38:46   steadily lose focus as we can't deeper [TS]

01:38:48   into it i know this was awesome you guys [TS]

01:38:51   were all great tasters you know taste is [TS]

01:38:54   hugely subjective you know things [TS]

01:38:56   literally taste different to different [TS]

01:38:58   people and everyone has their own [TS]

01:39:00   preferences and I felt like everyone [TS]

01:39:03   came in and with an open mind and tried [TS]

01:39:05   new beers and I feel like everyone found [TS]

01:39:08   something they liked and everyone found [TS]

01:39:10   something they never want to put in [TS]

01:39:12   their mouths [TS]

01:39:12   then so he's uncovered we covered the [TS]

01:39:15   full-spectrum absolutely agree it was a [TS]

01:39:17   lot of fun I'm glad we did this [TS]

01:39:19   I will have to yeah we'll have to do [TS]

01:39:20   this again what do you think is next [TS]

01:39:22   yeah I think we're all meeting at marcos [TS]

01:39:23   house to homebrew right well thanks to [TS]

01:39:28   everybody out there who didn't have any [TS]

01:39:29   beer [TS]

01:39:30   I hope you have some beer and listen to [TS]

01:39:32   that's what you should do we have lots [TS]

01:39:33   of episodes where people don't listen to [TS]

01:39:35   the podcast until they read the book or [TS]

01:39:37   they watch the movie so maybe everybody [TS]

01:39:39   out there went out and got these beers [TS]

01:39:41   and drank them and now its listing in [TS]

01:39:42   which case you feel as good as we do [TS]

01:39:44   shows a lot better now huh yeah shows [TS]

01:39:47   that doesn't like award-winning way [TS]

01:39:49   anyway I would like to thank my guests [TS]

01:39:51   for being here and drinking beer with me [TS]

01:39:52   it was a it was delightful brian [TS]

01:39:55   hamilton thank you thank you this is [TS]

01:39:58   definitely the most fun I've had a [TS]

01:39:59   podcast be very long time but I don't [TS]

01:40:01   write you up like it should be this way [TS]

01:40:03   Steve let's thanks for being here at [TS]

01:40:04   Yankee basin and for you welcome but [TS]

01:40:09   actually i buy and pretty much in my [TS]

01:40:11   element right now I know really [TS]

01:40:12   this is how you like that was great fun [TS]

01:40:14   and hopefully we'll get a chance to do [TS]

01:40:15   this again maybe with a different [TS]

01:40:16   selection we just got back on some other [TS]

01:40:18   person handed David Laura you drink all [TS]

01:40:25   five beers [TS]

01:40:26   thanks for still being awake today that [TS]

01:40:28   drug history [TS]

01:40:31   Marco Arment thank you for being on the [TS]

01:40:37   uncomfortable and drinking some beer [TS]

01:40:39   with us a five years in still not witty [TS]

01:40:41   witty enough that a beer pon we all [TS]

01:40:46   laughed though [TS]

01:40:46   see look what you got it sorry it was a [TS]

01:40:48   punt Dan Morgan thank you know it's [TS]

01:40:50   gonna go with no you're drunk but it's [TS]

01:40:52   true you guys are and for the people [TS]

01:40:57   around the table here my wife Florence [TS]

01:40:59   no thank you so much [TS]

01:41:00   you got to drink the beer and you don't [TS]

01:41:01   have to say too much so congratulations [TS]

01:41:03   we'll play it that way to meet their [TS]

01:41:06   quota and now you have to be on a [TS]

01:41:09   podcast until 2017 she's not even gonna [TS]

01:41:13   say goodbye she's just like Erica thank [TS]

01:41:16   you most [TS]

01:41:19   thank you almost black oh no we're not [TS]

01:41:24   started [TS]

01:41:27   thank you so much Jason's house like was [TS]

01:41:30   that Iron City i heard it was a beer [TS]

01:41:33   that you don't have so there are stairs [TS]

01:41:35   that you do not know there are many [TS]

01:41:38   other beers you may not have yet [TS]

01:41:40   that's right didn't I made the same [TS]

01:41:42   reference but you cannot yet drink and [TS]

01:41:46   finally last but not least at all in [TS]

01:41:48   fact most jesse friedman from Almanac [TS]

01:41:51   beer company in San Francisco [TS]

01:41:53   oh yeah so much for putting this [TS]

01:41:54   together you that I just want to say i [TS]

01:41:57   love you Jessie I mean bear mind he's [TS]

01:42:02   he's five beers in ok so just keep that [TS]

01:42:05   in mind admittedly he said that to all [TS]

01:42:07   of us earlier and in the interim he said [TS]

01:42:09   that to the coffee table and love you [TS]

01:42:14   podcasts just you've gotten you've [TS]

01:42:17   gotten people drunk all over the country [TS]

01:42:19   thank you so I don't know why you don't [TS]

01:42:21   always do I know everything I can should [TS]

01:42:24   be like this right [TS]

01:42:25   I said that beers isn't steve always [TS]

01:42:27   like this [TS]

01:42:28   pretty much all right well i hope that [TS]

01:42:30   for those of you who didn't drink along [TS]

01:42:32   with us in this episode you lose it you [TS]

01:42:35   at the very least I had some sort of a [TS]

01:42:37   contact high from listening to us [TS]

01:42:39   talking about all this beer and with [TS]

01:42:41   that we say goodbye to you [TS]

01:42:42   we're gonna drink some more beer but [TS]

01:42:44   this is the end of the episode you don't [TS]

01:42:46   have to go home but you can't stay on [TS]

01:42:47   this podcast because it's over now being [TS]

01:42:50   comfortable tonight we will see you [TS]

01:42:52   again [TS]

01:42:52   ya next time normal [TS]

01:43:10   [Music] [TS]