The Incomparable

322: Tastes Like College


  the incomparable number 320 October 2016 [TS]

  welcome back everybody to the [TS]

  incomparable i'm your host Jason smell [TS]

  this is a different episode in so many [TS]

  different ways we threatened to do this [TS]

  for a long time often over a few beers [TS]

  we threatened to do this episode which [TS]

  is about beer that's true it's [TS]

  absolutely true one part of culture that [TS]

  might not be a book or a comic or a [TS]

  movie or or or a TV show is a beverage [TS]

  music or hiking or blisters hiking [TS]

  hiking episode or dogs the door like [TS]

  tourism-related tourism indeed so we're [TS]

  here to talk about beer and let me [TS]

  introduce my guess you heard him right [TS]

  there so i might as well introduce him [TS]

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

  here to drink beer [TS]

  yes you and I have I have a fond memory [TS]

  of of drinking a really weird beer with [TS]

  pineapple in it at your house mr. [TS]

  pineapple mr. pineapple although [TS]

  actually in that respect to this podcast [TS]

  is not very different from other [TS]

  podcasts that i have been on that's true [TS]

  good point David lure joins us as well [TS]

  hi David [TS]

  normal done and then coming coming to us [TS]

  from the land of cheers it's dan more'n [TS]

  hi I'm thinking beers with several of [TS]

  you and I look forward to drinking beers [TS]

  with the rest of you now [TS]

  alright well it's about to happen brian [TS]

  hamilton are you old enough to drink [TS]

  beer mr. pineapple was nowhere near as [TS]

  good as mr. robot in my opinion but did [TS]

  you really see it first time on the [TS]

  uncomfortable but his wife's been on a [TS]

  lot so we we've talked about him but he [TS]

  hasn't been here before but beer was the [TS]

  reason to get him at last [TS]

  Marco Arment hi Marco hello I'm going to [TS]

  drink a lot more of this beer before I [TS]

  can have a woody greeting but he usually [TS]

  have on these shows [TS]

  that's that's just check at the end [TS]

  we'll see what happens at the end we all [TS]

  just kind of drill into our microphones [TS]

  and out that'll be it like usual one of [TS]

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

  like to know [TS]

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

  see now I that's everybody that i [TS]

  usually introduced on skype [TS]

  however this is a very strange episode [TS]

  in that i also have people in my house [TS]

  with me right now [TS]

  oh my god philipose lack highmost am [TS]

  ready for some budweiser that there is [TS]

  over [TS]

  I'm married effort making her [TS]

  contractually obligated one podcast [TS]

  appearance per year and her first time [TS]

  on the incomparable proper it's my wife [TS]

  Lauren snow [TS]

  hello hey and our instigator the person [TS]

  who put this whole thing together [TS]

  I'm an act brewing's own Jesse Friedman [TS]

  anyone [TS]

  hi the beer is coming from inside the [TS]

  house [TS]

  good that's the best place for the beer [TS]

  to come from is actually that's really [TS]

  appropriate so so jesse is a podcast [TS]

  listener and also he has his own brewery [TS]

  sure so I just have a lot of follow-up [TS]

  and that's why I'm here all of your show [TS]

  is I have notes that I'd like to pass [TS]

  all right [TS]

  this has been a long games that's a good [TS]

  thing you brought beer started drinking [TS]

  and then we'll go from there so that the [TS]

  way this works is Jesse you selected [TS]

  some beer and sent it across this great [TS]

  country to all of these people and then [TS]

  brought some to in coolers to my house [TS]

  for those of us who are here and I'm and [TS]

  now we're all going to drink the same [TS]

  beer and talk about it [TS]

  so what was your what was your thought [TS]

  process including the selection together [TS]

  well we did a we surveyed the group and [TS]

  got sort of everyone's beer history [TS]

  confessional and everyone sort of laid [TS]

  bare their soul on their favorite and [TS]

  least favorite beers just wait [TS]

  ah and i took that bumpy ride and I took [TS]

  it as a little bit of a challenge [TS]

  I you know I try and be an advocate for [TS]

  craft beer and want to expose people the [TS]

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

  I think they'll like I always whenever [TS]

  someone says I don't like beer [TS]

  I always take that as I just haven't had [TS]

  a beer I'd have liked yet and so I tried [TS]

  to sort of fit in a bunch of people's [TS]

  preferences and try and select some new [TS]

  things I tried to pick beers that are [TS]

  pretty widely available to so that [TS]

  people listening to this in the united [TS]

  states can hopefully find most if not [TS]

  all of those beers and triumph triumph [TS]

  for themselves and then come to jasons [TS]

  house and taste them with him [TS]

  hands up everybody who said i don't like [TS]

  beer earlier those people are the people [TS]

  who are not present on this podcast you [TS]

  know who you [TS]

  just look at our common list of guests [TS]

  and you'll know who is not here [TS]

  that's the answer those people don't get [TS]

  to drink beer now how about that burn [TS]

  announcers or they were outside of the [TS]

  united states in which case they also [TS]

  didn't get to drink beer and there were [TS]

  some good said people in the UK but [TS]

  that's what can you do [TS]

  so yeah so we shipped a bunch of beer [TS]

  across the country and I think the idea [TS]

  here is will sort of taste them all [TS]

  together one at a time will get people [TS]

  sort of hot take on what they think of [TS]

  it and then talk about how it's made a [TS]

  little beer history beer culture ANSWER [TS]

  Answer beer-related trivia and hopefully [TS]

  via make it mildly interesting what's [TS]

  good about beer podcasting is it all [TS]

  gets more interesting the more beers [TS]

  right into it [TS]

  Steve's I had his well and what we need [TS]

  to at least do is on your podcast player [TS]

  of choice and overcast not you should [TS]

  make sure to just slowly speed it up as [TS]

  the episode goes on be just to [TS]

  accommodate for what will likely be [TS]

  happening here or slow it down further [TS]

  if you're going to be entertained by [TS]

  that that would be a very feature the [TS]

  dynamically increasing podcast speed as [TS]

  the episode goes along [TS]

  it's like beer goggles for headphones [TS]

  and maybe you can incorporate something [TS]

  where the blood alcohol level is is [TS]

  monitored throughout the podcast and [TS]

  then you can adjust accordingly [TS]

  yeah thatthat's 3-pointer right there [TS]

  these are all great ideas health kit all [TS]

  right now call direct all of you to your [TS]

  first beer we're gonna start with [TS]

  allagash saison alighieri is on [TS]

  yes okay I better go get that then yes [TS]

  go get that was going ok I'll get that [TS]

  and my children glass and then put [TS]

  another glass in the freezer so it to [TS]

  can be chilled what you think that don't [TS]

  don't show your glass [TS]

  I think we're gonna have a lot of breaks [TS]

  in this pocket don't show your glass [TS]

  that's the answer [TS]

  alrighty i'm i'm drinking at this [TS]

  allagash everyone's silently drinking is [TS]

  from is from Maine is what remains yeah [TS]

  alright because i first had allagash I [TS]

  think I now against white and it was [TS]

  when i was in boston visiting dan moore [TS]

  and probably and indeed i've had [TS]

  allagash white too so I'll give a little [TS]

  introduction to myself well you guys all [TS]

  taste your first beer here please [TS]

  so i'm the co-founder and brewmaster of [TS]

  Almanac beer company out in San [TS]

  Francisco we're about five years old we [TS]

  we brew a huge variety of beers were [TS]

  distributed and [TS]

  15 states i think now our specialty is a [TS]

  barrel-aged beers and sour so I brought [TS]

  one of my own that will sneak in and [TS]

  you'll tell me what you think of it [TS]

  later and we also brew IPAs dark beer [TS]

  sort of across all styles and I was a [TS]

  beer bloggers before before I was a [TS]

  brewer so i often identify as a [TS]

  recovering recovering beer bloggers that [TS]

  what you're doing now sounds a lot more [TS]

  satisfying than what you were doing [TS]

  before it but that this is a this is my [TS]

  favorite beers i was really excited to [TS]

  share with you guys so this is a saison [TS]

  it's a style of beer that comes out of [TS]

  sort of the French Belgian border it's a [TS]

  farmhouse ale so historically this is a [TS]

  beer that would have been made in the [TS]

  summer and for farm hands in the field [TS]

  so it's designed to be really really [TS]

  refreshing and screwed with a large [TS]

  percentage of wheat and light mult [TS]

  podcasters people listening at home [TS]

  can't look at it but it's like a very [TS]

  sort of light straw color and i really [TS]

  like it it's a really aromatic bright [TS]

  beer it's a beer that gives like a [TS]

  really nice example of yeast character [TS]

  in the beer so a saison is fermented [TS]

  with you know very particularly strains [TS]

  really really warm and that brings out [TS]

  the yeast flavor so if you sort of swirl [TS]

  this around your glass and give it a [TS]

  deep sniff you get sort of aromas of [TS]

  like pineapple and coriander a little [TS]

  bit hey in there now I've not been a a [TS]

  Belgian fan until just recently and it [TS]

  was because specifically I was not [TS]

  really acclimated to the taste of yeast [TS]

  and wasn't a big fan and there's still [TS]

  some nice tea beers that i'm not a big [TS]

  fan of but but this is quite nice and [TS]

  and I've become just kind of more I [TS]

  guess accustomed to it as I've had more [TS]

  over the years and I really kind of like [TS]

  the sort of banana bread II sort of [TS]

  flavor that I get with the kind of [TS]

  strains of yeast they use in this sort [TS]

  of beer [TS]

  yeah i gotta say I'm I'm not usually a [TS]

  buyer of cézanne just because i never [TS]

  knew what it meant until just now and I [TS]

  wasn't sure what I'd like it or not and [TS]

  this is this is probably the first beer [TS]

  of this color that I've ever actually [TS]

  liked but i really like this [TS]

  also I astok I really I i think i'll be [TS]

  buying more views in the future and [TS]

  before you even said it I was like this [TS]

  is kind of like awesome summer [TS]

  refreshing beer like you [TS]

  others like okay well least on a gnome [TS]

  on the right track then I'm gonna say [TS]

  this one the most refreshing beers I've [TS]

  had that isn't you know something like a [TS]

  Shandy that is meant to be as refreshing [TS]

  as this but this is definitely one of [TS]

  the most refreshing things i've had in [TS]

  awhile I was a I find it a bit on the [TS]

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

  it does seem like refreshing something [TS]

  good in the summer although I do find [TS]

  the taste a little on the stronger side [TS]

  in terms of emphasizing where the yeasty [TS]

  characteristics and I think I [TS]

  traditionally like but it's not it's not [TS]

  bad i would i would happily drink a [TS]

  glass of it i think it would not be [TS]

  something I necessarily go out of my way [TS]

  to purchase but you know i would I [TS]

  certainly wouldn't turn it down now I I [TS]

  drink a lot of seasons and I have [TS]

  actually had allagash before it is it's [TS]

  lovely it's if there are a lot of [TS]

  citizens to choose from it's not my [TS]

  first choice but it's it's good it's [TS]

  like Dan said it's it's stronger then [TS]

  then the seasons i prefer I mean [TS]

  hoegaarden is one of my co 2 beers but I [TS]

  love belgian beer [TS]

  yeah I like the open beer no and I never [TS]

  had a saison also because of the like [TS]

  what is that what kind is that [TS]

  and the first time i had i thought you [TS]

  know it has a flavor to it that actually [TS]

  reminds me of some of the flavors that I [TS]

  get in something like a like an IPA but [TS]

  it doesn't have it you know there's I [TS]

  and I don't know what it is there's a [TS]

  flavor in there that reminds me of that [TS]

  but it doesn't have all the flavors in [TS]

  an IPA that I don't like so much it's [TS]

  it's not over hopped yeah it's got it [TS]

  sits in its a kind of fruity and a nice [TS]

  and yeah i like not to this might be a [TS]

  good time to back up and give like super [TS]

  basic beer knowledge just to give a [TS]

  little sore vocabulary so how about just [TS]

  alright all beer is me is a fluid that [TS]

  contains alcohol [TS]

  yeah go on the rest of it's not that [TS]

  important been so beers made out of four [TS]

  basic ingredients I and if you're a 17th [TS]

  century German you call it the night sky [TS]

  bottom there you go [TS]

  yeah it should get a sound effect to [TS]

  chime in right there with sorry just [TS]

  clearing my throat were you gonna say [TS]

  something about Germany so I malted [TS]

  barley water hops and yeast and [TS]

  obviously yeast was added only after it [TS]

  was discovered by louie pastore much [TS]

  much later but those are the four basic [TS]

  ingredients a beer and you can make [TS]

  almost any kind of beer out of just [TS]

  those ingredients by just varying either [TS]

  amounts or treatment or ways that [TS]

  they're processed in the beer and so I [TS]

  tried to pick out a couple different [TS]

  beers that we can talk about some of [TS]

  those different aspects as we go through [TS]

  it but this is one where you selection [TS]

  is really important [TS]

  what I really like about seasons and [TS]

  particulars you ferment them really [TS]

  really really hot much hotter than you [TS]

  would like an IPA or certainly like a [TS]

  log or anything like that so you know we [TS]

  ferment our arses on up in like the [TS]

  mid-eighties all the way up to 90 just [TS]

  shy of hot enough to kill the yeast and [TS]

  that is what creates what we call [TS]

  phenols investors which are all those [TS]

  aroma flavors that were tasting those [TS]

  banana flavors that pineapple that [TS]

  strong character that's all being really [TS]

  derived by the by the east but yeast is [TS]

  going to contribute to every beer that [TS]

  we try because you can make beer without [TS]

  it or what did you think of this one [TS]

  oh this is fantastic [TS]

  this is exactly my kind of beer if I [TS]

  would if I was gonna I like half of ice [TS]

  and I like wheat beers I like fruity [TS]

  beers and this is this this was very [TS]

  good thank you jesse has poured her a [TS]

  little more beer as a reward for like [TS]

  maybe I was gonna can I finish that [TS]

  works that way that I'm going to just [TS]

  keep saying everything is great i'm in [TS]

  the wrong house [TS]

  that's all I know that's for sure is [TS]

  this one is this one unfiltered i [TS]

  noticed that it's a bit you know when I [TS]

  hold up the color to light it's a bit [TS]

  cloudy or I feel like at least ya [TS]

  traditionally this would be sort of more [TS]

  rustic unfiltered beer there's probably [TS]

  a little bit of yeast in there not much [TS]

  they probably it's you know it's pretty [TS]

  stable beer [TS]

  it's got a little bit of haze to it [TS]

  though things like you know German [TS]

  horizons and things like that they'll [TS]

  actually put yeast back in the bottle [TS]

  specifically to make it extra cloudy [TS]

  atefeh is that kind of cheating though [TS]

  now but there's no cheating they're [TS]

  making beer dude come at you don't need [TS]

  to put a bunch of artificial rules on [TS]

  there already that german thing if it [TS]

  makes it good [TS]

  it's okay yeah I'll i really like [TS]

  Belgians Marco you like belgian beer [TS]

  don't you I love Belgians that this is [TS]

  the first time I've ever seen one that I [TS]

  could see through now [TS]

  yeah fair enough and that was below [TS]

  about nine percent alcohol doesn't look [TS]

  at the model says its 6.1 so I mean [TS]

  obviously you know my my knowledge of a [TS]

  beer like on a professional level is is [TS]

  nil [TS]

  I i know i know very little about it I [TS]

  know slightly more i would say than the [TS]

  average person who ordered beer at a bar [TS]

  but not by much [TS]

  so all I know is you know the very [TS]

  limited parts I've seen and the Belgians [TS]

  I've seen are mostly the very high [TS]

  alcohol ales and i love them they're [TS]

  wonderful I mean that the shimmy grand [TS]

  reserve blue is one of my favorites in [TS]

  fact i had to rank my beers that might [TS]

  be number one baby bottle between that [TS]

  and that's just something to hope for [TS]

  yeah yeah i'm i'm right there and so [TS]

  much of the belgium brewing tradition [TS]

  actually comes out of monks and [TS]

  monasteries brewing so there are still [TS]

  breweries you can mention me is actually [TS]

  one of them you can buy beer that's [TS]

  actually brewed by monks on-premise [TS]

  these days it tends to be brewed by late [TS]

  people that work for the monasteries but [TS]

  it was brewed as a source of sustenance [TS]

  they would fast and only drink beer as [TS]

  their only source of calories during [TS]

  certain festivals in certain months and [TS]

  it sort of comes out of a whole [TS]

  religious tradition there as well so it [TS]

  makes the monastic life style seem [TS]

  somewhat more plan muris imagine on an [TS]

  empty stomach having some of that high [TS]

  alcohol Belgian yet just imagine Jason I [TS]

  can't even really would not even be like [TS]

  you start to have visions and that's [TS]

  right religion it was a religious [TS]

  experience for them and re-rig quite [TS]

  literally yeah so I'm ma about not [TS]

  knowing anything about beer that's what [TS]

  jesse is here to help us with right [TS]

  right now so we've already learned [TS]

  something about about the cézanne which [TS]

  I seriously i was suggested before we [TS]

  got started I only ever had a saison [TS]

  because there was a i was at some [TS]

  restaurant where all the other beers on [TS]

  the menu looked unappealing and they [TS]

  said that it was good and i ordered and [TS]

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

  really good so it was an accidental for [TS]

  me too well there's like you know beer [TS]

  like anything else there's a lot of [TS]

  trends and so this lives in like that [TS]

  same family as like a belgian wit or [TS]

  like a German horizon and right now this [TS]

  is probably the most popular of that [TS]

  sort of family but then you know in a [TS]

  couple years will be drinking half away [TS]

  and again fair enough fine with me I [TS]

  mean speaking of trends I I think it's [TS]

  you know without ruining the ending here [TS]

  i think it's interesting that we have [TS]

  this this panel that has no IPAs in it [TS]

  because it seems like oh I don't it [TS]

  seems like what's what's in style and [TS]

  has been like has been beating us over [TS]

  the head is beer consumers for the last [TS]

  five or six years is just everybody in [TS]

  the universe makes IPAs now and IHS late [TS]

  and I like IPAs and even I'm happy to [TS]

  see that we don't have any here to taste [TS]

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

  fan of them [TS]

  Marco you may be missing a beer you [TS]

  should have an IPA at did you let an IPA [TS]

  you guys wandering some IPA ok let's [TS]

  give it a shot [TS]

  no all right not especially believed it [TS]

  is not this is the one where I will be [TS]

  like oh you know that was internally on [TS]

  somebody said to me in a box by fedex [TS]

  for free but I i will say my partner in [TS]

  theater is very much a fan of ipas and [TS]

  the hoppier the better so he's sort of [TS]

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

  he's educated me in the ways you know I [TS]

  I at least like tasting them just to get [TS]

  the differences you know especially like [TS]

  Dogfish Head between the the 60 to 90 [TS]

  and 120 minute ipas and it's interesting [TS]

  but I never choose to drink them i don't [TS]

  even like battling like tasting them [TS]

  alright so next year is the Alpine beer [TS]

  company too wet india pale ale Steve go [TS]

  get the go get the next for that now [TS]

  okay good CII gotta give this beer [TS]

  credit this this is an IPA that does not [TS]

  just beat you over the head with hops [TS]

  there's actually and flavors there and I [TS]

  like hops remarks that my dog is named [TS]

  hops and even then like I i really like [TS]

  the balance here that doesn't it doesn't [TS]

  go overboard isn't totally crazy it [TS]

  doesn't have the blast off like of [TS]

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

  nose [TS]

  this is a lot smoother shots fired mhm [TS]

  just gonna say it i mean welcome i'm new [TS]

  to California so that kind of the whole [TS]

  this whole scene is is very very new to [TS]

  me [TS]

  IPS where the hops can enhance the [TS]

  flavor are definitely my favorite the [TS]

  ones that just crank up the happiness to [TS]

  a point where it's almost impossible to [TS]

  drink I'm there with you Dan I can't I [TS]

  can't even like put them in my mouth but [TS]

  this 1i i will say about this that it [TS]

  tastes I I smelled it and thought wow [TS]

  that smells really strong but the taste [TS]

  was much milder than [TS]

  he smells going to be to my palate I [TS]

  agree Lauren and I both drank it and [TS]

  then looked at each other like yeah well [TS]

  this is something I would finish given [TS]

  it i wouldn't i wouldn't not turned out [TS]

  urine has dramatically held the glass [TS]

  out and poured it on now that's not true [TS]

  at all it's just because you two were [TS]

  hyper saturated with IPA that is so I've [TS]

  never liked I've never liked it because [TS]

  it tastes so like I said about the saves [TS]

  on the season has a flavor that I also [TS]

  recognizing the IPA but not those you [TS]

  know bitter flavor that I is it doesn't [TS]

  work for me i don't get it i find those [TS]

  other flavors kind of unpleasant and i [TS]

  find it all so now that you know after [TS]

  finishing that there's an aftertaste of [TS]

  the bitterness it's there and I just [TS]

  don't like it [TS]

  sure yet it reminds me of the 60 minute [TS]

  Dogfish Head I've got a beer picked out [TS]

  for Jason that's gonna close that we [TS]

  have a problem with IPS for me for a [TS]

  while has been that I live in San Diego [TS]

  where they're apparently has been some [TS]

  sort of a contest to try and produce the [TS]

  beer that actually cause your time to [TS]

  dissolve in your mouth that's [TS]

  hydrochloric acid Steve stop drinking [TS]

  that [TS]

  yeah you want to contact that I've had [TS]

  recently has tasted very similar to that [TS]

  the old HCL IPA get 1i I kind of got [TS]

  turned off by IPS because of that and [TS]

  also because I PA for awhile became like [TS]

  sort of the sourdough of beers like it's [TS]

  what you would order because you didn't [TS]

  want to be the sort of ghost person that [TS]

  ordered white bread on your sandwich but [TS]

  you didn't know enough about beard know [TS]

  anything other than IPA is so that we [TS]

  found that kind of annoying i like [TS]

  sourdough though I love sara sara is [TS]

  great but it's like the default [TS]

  selection [TS]

  yes my question to you is what is the [TS]

  relationship between the bitterness and [TS]

  the flavors in the IPA the kinds of [TS]

  floral hobby flavors that go in there [TS]

  what is the appeal of making them so [TS]

  incredibly bitter and in this case this [TS]

  isn't very bitter that I can't drink I [TS]

  really do enjoy it even though the has [TS]

  said the aftertaste is rather bitter but [TS]

  uh what what is the relationship between [TS]

  the flavors that are popular and IPAs [TS]

  and the bitterness great question really [TS]

  glad i slept you that 20 bucks before we [TS]

  start like a free beer wasn't enough to [TS]

  consume to say things I'm so let's look [TS]

  so let me back up a little bit and talk [TS]

  a little bit about how beer is made [TS]

  so we start with a malted barley so [TS]

  that's barley that's been what they do [TS]

  is they soak it which causes it to [TS]

  germinate and start to sprout and then [TS]

  they fault that process by killing it [TS]

  and that creates this enzymatic process [TS]

  that converts the starches into sugars [TS]

  and makes that into a good yeast food so [TS]

  if you've ever had you know like a [TS]

  malted milkshake that's that same flavor [TS]

  that that we're driving there so you [TS]

  start with that you crack it and you [TS]

  soak it and you basically make [TS]

  multi-quote meal is what you've made [TS]

  there and then we run boiling water [TS]

  through that and that creates what [TS]

  Brewers called wort which is a sugar [TS]

  solution so we start out with basically [TS]

  just a giant boiling cauldron of boiling [TS]

  sugar water from multan that's that's [TS]

  the sugar source so we boil that for [TS]

  about an hour and during that hour we [TS]

  add hops and we add hops at the [TS]

  beginning it actually adds bitterness [TS]

  and then the you add more hops during [TS]

  the different times as you make the beer [TS]

  and hops that are added the end don't [TS]

  add any bitterness they only add flavor [TS]

  and aroma [TS]

  so if we go back like 10 years back [TS]

  extreme beer you know double IPAs are [TS]

  just really sort of blowing up that's [TS]

  when you've got all these hops being [TS]

  added at the beginning and middle of the [TS]

  process creating some good flavors but [TS]

  just an enormous amount of bitterness [TS]

  and so it's like biting into a Juniper [TS]

  branch is the exactly that I generally [TS]

  or like biting into like an orange peel [TS]

  with like a lingering pithy bitterness [TS]

  that can release it on your palate [TS]

  yeah doesn't sound great if i recall [TS]

  correctly the the IPA you know the india [TS]

  pale came from it was stable enough to [TS]

  ship right is that the origin of that [TS]

  well that's almost definitely the so [TS]

  there's a story that there was a ship [TS]

  bound for India and that it was [TS]

  shipwrecked and that all the town where [TS]

  it was shipwrecked drink the beer and [TS]

  was like this is super delicious we [TS]

  should drink this all the time [TS]

  that's almost definitely apocryphal and [TS]

  never happened but it is true that the [TS]

  india pale was developed specifically [TS]

  for ships going to India because of [TS]

  water super unsafe to drink lots of [TS]

  bacterial things going on [TS]

  whereas beer is actually she'll really [TS]

  stable and sit much much safer to drink [TS]

  the water is in these [TS]

  x because the fermentation process the [TS]

  alcohol and hops are actually a natural [TS]

  antiseptic that prevent infection in the [TS]

  beer that's how they first got used in [TS]

  BSO beer is better for you than water [TS]

  oh definitely ok I think I also heard [TS]

  that the the hops had a preservative [TS]

  effect is there any truth to that [TS]

  absolutely yeah that's the antiseptic [TS]

  quality so specifically it keeps promo [TS]

  lacto infection which is you know and [TS]

  one of our beers is brewed with lacto [TS]

  which you could culture from yogurt if [TS]

  you wanted to as well so there's all [TS]

  sorts of different you know to you know [TS]

  historically you'd make a beer and sort [TS]

  of whatever was in the air [TS]

  ads into it these days you know by [TS]

  boiling it your sterilizing it and we [TS]

  pitch a very specific East rain that we [TS]

  want to fuse and so like this duet is [TS]

  from san diego and that's brewed with [TS]

  the California or american ale strain [TS]

  really dry west side we'd really dry [TS]

  really clean really supportive of the [TS]

  hops as well so this beer I would say [TS]

  ninety to ninety-five percent of the [TS]

  hops are either added at the very end of [TS]

  the boiling process or in what's called [TS]

  a dry hop which is where you add hops [TS]

  after fermentation has already completed [TS]

  so if you take this beer and I'll teach [TS]

  you a kind of a fun beer tasting trick [TS]

  is you take the beer swirled around more [TS]

  fun than just tasting beer more fun than [TS]

  just tasting beer you take the beer [TS]

  swirled on your glass and stick your [TS]

  nose in here take a little more if you [TS]

  need it over there yeah sure just a [TS]

  little Jason's I don't want to thank you [TS]

  my nose out as we just say is I get it [TS]

  sorted around take a nice you know deep [TS]

  breath through your nose and you can [TS]

  really smell it and you can smell the [TS]

  character of that that that drive ads [TS]

  which in this case is like citrus and [TS]

  papaya and pine [TS]

  now if you do that again but do it with [TS]

  your mouth cracked open when you inhale [TS]

  through your nose [TS]

  what you'll find is it will actually [TS]

  pull the aroma back over your palate and [TS]

  you'll taste the aroma of the beer [TS]

  this is so weird i love it if you start [TS]

  to think maybe having this podcast in [TS]

  the room with the cat boxes was not the [TS]

  best thing [TS]

  what we call an off flavor that's good [TS]

  the taste of pineapple and cat box [TS]

  benefit just element of litter [TS]

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

  saying earlier that I had kind of went [TS]

  through a period where I was not a fan [TS]

  of ipas and I've sort of become i I've [TS]

  kind of come back to the fold a bit but [TS]

  my preference is an IPA where they've [TS]

  done that they they seem to have taken [TS]

  care to try and not mask the character [TS]

  of the barley with the hops if I can [TS]

  still sort of taste that barley base [TS]

  under there that's an IPA that I [TS]

  appreciate this one to me is maybe a [TS]

  little bit more happy than I like I mean [TS]

  it's not bad but I i think my preference [TS]

  would be something where that that [TS]

  there's a little bit more complexity and [TS]

  I can taste more than just the hops this [TS]

  is not a subtle IPA that we pay no no no [TS]

  no marker you said you loved IPAs what [TS]

  do you think of this one I think it's [TS]

  based on what I've had I drank it like [TS]

  in like the kind of like the the third [TS]

  quarter person like that the highest [TS]

  third-quarter that makes sense like I've [TS]

  had ones that are better than this [TS]

  yeah well like you know middle middle to [TS]

  upper 20 fibers yeah basically i I've [TS]

  had I've had IPS I like better than this [TS]

  I i prefer generally a little more [TS]

  balanced with with the i I'm sorry for [TS]

  using probably wrong terms here but [TS]

  kinda with the barley flavor of [TS]

  generally what I find in dogfish head [TS]

  you know usually the 1690s never enjoyed [TS]

  that the doctor said 90-minute IPA is [TS]

  one of my favorite beers if not my [TS]

  favorite it that one really nails it [TS]

  the 60 is very similar just a little bit [TS]

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

  also for IP is also a big fan of of Big [TS]

  Daddy from speakeasy [TS]

  oh really the two very different styles [TS]

  between that and dogfish head but i [TS]

  really love both of those united and [TS]

  because they're so different from each [TS]

  other [TS]

  I don't feel like they're competing for [TS]

  my love you know like everything I can [TS]

  you know choose whatever reason we have [TS]

  a feeling that that that day but darker [TS]

  shadow think has a remarkable talent of [TS]

  balancing flavors [TS]

  and whether it's whether it's just the [TS]

  basics of the beer being you know [TS]

  between things like the borrowing my [TS]

  house or whether it's additional flavors [TS]

  like that if we're making a flavored be [TS]

  like their pumpkin beer and everything [TS]

  you know they do lots of flavored beers [TS]

  and dogfish head one of the reasons I i [TS]

  will try almost anything they make is [TS]

  because i don't like really like [TS]

  in-your-face out of whack flavors [TS]

  dolphin chatters very very good at [TS]

  balancing and and doing things with a [TS]

  subtle touch and and i will almost [TS]

  always trust them to do things correctly [TS]

  to my palate [TS]

  it's funny you say that because my [TS]

  experience with dogfish head has almost [TS]

  been exactly a hundred eighty degrees [TS]

  that is awesome where I find that they [TS]

  tend to overhype almost everything but [TS]

  you know David rose to those XD minute [TS]

  and ninety 90 minute ipas the where [TS]

  those names come from i talked about how [TS]

  they add hops you know during the [TS]

  process they call that continually [TS]

  hopped and so what they actually do is [TS]

  add the hops during that entire boil [TS]

  process so it's a 60-minute boil for the [TS]

  60 minute IPA and a 90 minute boil and [TS]

  they had them continuously through that [TS]

  entire time which is sort of unique [TS]

  these guys are like the spinal tap of [TS]

  hops where they used to have like a [TS]

  little like of vibrating hot kids hockey [TS]

  table that they would set hops in and it [TS]

  was just fine i cannot cops in SLO [TS]

  steadily over it but as they've grown [TS]

  into you know a massive brewery I think [TS]

  they now have something that it looks [TS]

  more like televised hockey table yes I [TS]

  guess it's like a little setting cog [TS]

  that just constantly throws more and [TS]

  more hops in there [TS]

  no I like you if if what you're looking [TS]

  for is crisp and light they don't really [TS]

  do that like that like if if that's what [TS]

  you like mostly in beer [TS]

  the doctor said is not going to probably [TS]

  make anything that that's really for you [TS]

  but if you like you know basically like [TS]

  dense rich very hoppy ales and things [TS]

  with subtle flavorings they're fantastic [TS]

  i like density I just like the density [TS]

  to come from the the the grain component [TS]

  as opposed to the hop component and i [TS]

  should say that i have come to actually [TS]

  really appreciate the Indian brown from [TS]

  donna head which is very complex in [TS]

  terms of its its grain profile but less [TS]

  happy I think my my favorite of all the [TS]

  dogfish head's is [TS]

  the APRA hop which it's it's got the hop [TS]

  to it but it'sit's apricot beer and and [TS]

  it just I don't know it it has that [TS]

  balance that I think I'm i don't i don't [TS]

  see that in will certainly 220 got 220 I [TS]

  still have nightmares about that one and [TS]

  also fit well with with all hoppy beers [TS]

  actually getting the beer fresh and [TS]

  local is going to be the number one [TS]

  thing that makes for that to be a great [TS]

  beer so hops are by far and away the [TS]

  most delicate aspect of the beer that's [TS]

  why the beer has to be packaged in brown [TS]

  bottles is light hops if it's exposed to [TS]

  light after its packaged causes it to [TS]

  skunk which tastes like wet cardboard [TS]

  which is why you waited green bottle [TS]

  don't like don't buy any models [TS]

  everybody green bottle that's why I p.m. [TS]

  draft oftentimes is better than IPA in [TS]

  the bots in in bottles and you know the [TS]

  way i chose this one in particular was I [TS]

  was at the beer store picking them up [TS]

  obsessively checking packaging dates on [TS]

  every single one trying to find the [TS]

  freshest possible beer to send out to [TS]

  everyone so what does every beer have [TS]

  hops in every beer has hops it's not [TS]

  it's not by definition beer if it [TS]

  doesn't have hops it's a grew it alright [TS]

  so it's just a matter of so when we [TS]

  think of a hoppy hoppy beer it's a [TS]

  matter of how many is it like a martini [TS]

  where they they just pass the the hops [TS]

  over the top and then they move on a [TS]

  whisper [TS]

  yeah or or is it just a matter of when [TS]

  and and and how we get to the Hobby [TS]

  Lobby your beers versus the ones that [TS]

  are it's both [TS]

  I mean this allagash beer we had I you [TS]

  know probably has five to ten percent of [TS]

  the hops that the IPA is gonna take but [TS]

  all of those hops are in that dry hot [TS]

  period so again it's not just what hot [TS]

  is what helps are used and when they're [TS]

  used and then how the beer is treated [TS]

  after its broad as well I can still [TS]

  taste the bitter like actually I mean [TS]

  very like if its treated meanly [TS]

  afterwards or can still taste the bitter [TS]

  so many good time since we've had these [TS]

  two beers that both have very dull [TS]

  labels to talk about sort of a a an [TS]

  incidental thing for beer [TS]

  really i mean as far as the flavor is [TS]

  concerned but I you mentioned the [TS]

  especially the speakeasy IPA from [TS]

  prohibition Marco they were talking [TS]

  about [TS]

  we had a big daddy I've I've considered [TS]

  picking that up a couple of times just [TS]

  because i really like their their design [TS]

  style in there soon prohibition based [TS]

  their the names of their beers and the [TS]

  design on their bottles and it's amazing [TS]

  to me how much that has impacted my [TS]

  choice when I go to bevmo or total wine [TS]

  or wherever and i'm looking for a beer [TS]

  if you put some some real effort into [TS]

  your design for your bottles are your [TS]

  names [TS]

  I'm much more likely to to to to to have [TS]

  an interest whereas both of these beers [TS]

  have the most boring labels and [TS]

  absolutely i mean that that mean I do i [TS]

  do design work so that's that always [TS]

  draws my eye and I mean i would say [TS]

  probably about 75 percent of the time if [TS]

  I'm trying something new it is because [TS]

  of the label or the name and yep and the [TS]

  creativity and the thought that went [TS]

  into it and i will say and this is not [TS]

  kissing up out of the five years we have [TS]

  here there's one label i really like yes [TS]

  i agree i was gonna say the yeah i agree [TS]

  to because I i recently went in on [TS]

  occasion i go over to like whole foods [TS]

  and they have some beer and I do like [TS]

  create your own six pack thing and maybe [TS]

  I picked up a ballast point calm before [TS]

  the storm because it's got like a [TS]

  skeleton on it yeah like a pirate ship [TS]

  and it's like well okay you sold me [TS]

  well I mean this is the this is the [TS]

  challenge with so many things like [TS]

  perfume is the same way right how do you [TS]

  how do you market something that you [TS]

  can't experience through your you know [TS]

  the the television or a newspaper or [TS]

  something like that you can't see it or [TS]

  you can see things and you might be able [TS]

  to hear things but you can't like taste [TS]

  or smell anything unless you actually [TS]

  have it so how do you market that right [TS]

  a product like this it's it's really [TS]

  tough and so yeah the eye-catching [TS]

  labels happens with wine as well right [TS]

  it's like and you end up sort of selling [TS]

  your style like we have the like the [TS]

  aisle I kinda like the the Alpine style [TS]

  it is plain but it's kind of very retro [TS]

  and fifties and kind of a kind of a kid [TS]

  everybody was the same all of their [TS]

  beers have the identical design [TS]

  interested in anything on the bottom and [TS]

  it's I to me it doesn't do much for me [TS]

  but I mean that's what surprises me is [TS]

  that [TS]

  so many breweries haven't learned that [TS]

  lesson or they just don't think it's [TS]

  important I mean alpine is very [TS]

  well-regarded here in san diego there [TS]

  they're well-known and I think they're [TS]

  probably their reputation is enough to [TS]

  sell their beers but I when I you know [TS]

  I'm choosing between say a alpine Willie [TS]

  and something else in the stores [TS]

  I'm more likely to go to the the more [TS]

  interesting design it just surprises me [TS]

  they're still breweries out there that [TS]

  don't seem to put a lot of thought or [TS]

  effort into that when you know for [TS]

  instance having been to San Diego and [TS]

  fallen in love with the orange avenue [TS]

  with at current i was i was very happy [TS]

  to go and and Jason get your bail Reddy [TS]

  i went up to jungle jims up in [TS]

  Cincinnati which is a fantastic grocery [TS]

  stores four acres of international food [TS]

  it's amazing [TS]

  clearly they have like 1800 beers and I [TS]

  was surprised one day to find orange [TS]

  avenue wit and now the reason I bought [TS]

  it was because I knew it it wasn't [TS]

  because it jumped out on the on the [TS]

  Shelf I i was seeking it out and the [TS]

  last time I went up there they've [TS]

  changed their label in their design [TS]

  yeah and its really nice now you think [TS]

  it's well but it jumps out a little more [TS]

  like it's it's got color to it where is [TS]

  the last the last time i got it was it [TS]

  was just sort of a black box with you [TS]

  know very simple design where is this [TS]

  I mean it's not the greatest design out [TS]

  there but I spotted it without looking [TS]

  for it some more is in our our beer [TS]

  labels episode that will be a follower [TS]

  of your table drafts the voters track [TS]

  it's a draft you gotta taste each of the [TS]

  labels i co-founded Almanac with a [TS]

  designer so Damien my business partner [TS]

  store on act with was a designer before [TS]

  almanac and he ran a design consulting [TS]

  firm and they did work for like Hubert's [TS]

  lemonade and johnnie walker and Diageo [TS]

  in a bunch of brand so for us actually I [TS]

  basically agree with all of your [TS]

  criticisms of the beer industry and we [TS]

  sort of you know we started Almanac with [TS]

  this very core idea of we want the [TS]

  inside of the bottle to reflect the [TS]

  outside of the bottle and so now I now i [TS]

  wish people would slow down with making [TS]

  their beer look better [TS]

  it's more better think you're that was [TS]

  the first thing I noticed when I [TS]

  unpacked the beer was that your you do [TS]

  your design is very striking right down [TS]

  to the shape of the bottle which is [TS]

  unusual [TS]

  yeah I mean it's also smartly made for a [TS]

  small brewery where you can just replace [TS]

  the label at the bottom to indicate what [TS]

  kind of beer it is but but it also the [TS]

  labels clearly have been designed with [TS]

  the fact that different colors you know [TS]

  immediately pop on the bottle and make [TS]

  you aware of what it is that you're [TS]

  you're purchasing so yeah I i was very [TS]

  impressed right off the top [TS]

  we're hiring in our marketing department [TS]

  also a huge fan of the the main beer [TS]

  company labels they're the ones you for [TS]

  you it's a bit a pretty good beer to [TS]

  begin with like that they have some [TS]

  fantastic views over there and they [TS]

  stand out in the store because they're [TS]

  juicy stark white labels with like basic [TS]

  serif text on top and bottom and in the [TS]

  middle usually some kind of like doodle [TS]

  like a stick figure or something and [TS]

  it's like one simple thing there and [TS]

  they just look nothing like anything [TS]

  else in the shelf [TS]

  they really stand out when you're [TS]

  face-to-face with a wall appear in the [TS]

  store or we're gonna move on to our next [TS]

  beer if anybody has any final final [TS]

  things to say about IPAs you may do so [TS]

  now the more I drink this the more I [TS]

  drink this Alpine duets be less I like [TS]

  it it I what I'm a hundred percent with [TS]

  you Bryan I had that wet cardboard [TS]

  started to sound pretty appealing like I [TS]

  finish this is on had one more sip of [TS]

  the IPA it's not that I don't like it [TS]

  but it really does get overwhelming on [TS]

  first city was the least overwhelming [TS]

  IPA I've had in a very long time so I i [TS]

  would have liked a small sample glass of [TS]

  it but honorable mention it's it's that [TS]

  I don't like it [TS]

  yeah I i will put it in fifth place [TS]

  preemptively person i do it you want to [TS]

  our next beer [TS]

  yeah let's let's move on to the next 1i [TS]

  so let's let's open the California beer [TS]

  from San Francisco the anchor California [TS]

  lager this this is another 1i have [TS]

  gotten frequently over the years [TS]

  yeah we have a lot of anger in our house [TS]

  because i like the anchor porter a lot [TS]

  yes thank reporter/anchor beer to the [TS]

  sort of standing for steam and control [TS]

  his team is is one of the beers I [TS]

  remember [TS]

  from college when you still drink beer [TS]

  that just said beer on the outside it [TS]

  was white and had that nicki blue stripe [TS]

  across the bottom but you know that was [TS]

  not really much different than say the [TS]

  budweisers or the banquet beers that you [TS]

  would get otherwise but i remember at [TS]

  that time there were a few that stood [TS]

  out as here in Nevada was around back [TS]

  then an anchor steam definitely showed [TS]

  up I remember pete's wicked al being one [TS]

  of the early beers that I remember [TS]

  seeing a lot of which unfortunately is [TS]

  gone now but but yet these I I think [TS]

  they're largely credited with kind of [TS]

  moving the craft beer craft back into [TS]

  the public eye are they not [TS]

  yeah so anchor was the first american [TS]

  craft brewery so it was it was an [TS]

  existing brewery in san francisco and it [TS]

  was purchased by Fritz Maytag in the [TS]

  early seventies and that the loneliest [TS]

  Brewer of all ok he's of the Maytag the [TS]

  Maytag washing machine and Maytag blue [TS]

  cheese family that's the same family [TS]

  yeah but it's slicing family is there [TS]

  anything they can't do [TS]

  maytag washing machines and Maytag blue [TS]

  cheese and anchor brand now [TS]

  maytag br2 they accidentally make cheese [TS]

  in a Washington state these during the [TS]

  washing machines to get the smell of the [TS]

  cheese out of your food out of your [TS]

  clothes [TS]

  navy blue here in the states of vertical [TS]

  integration amazing [TS]

  ah so yeah so he purchased it then and [TS]

  Fritz we still see him around the San [TS]

  Francisco seen Fritz really has a [TS]

  grimace he's very grumpy and I like to [TS]

  take selfies with him every year I take [TS]

  selfies with him every year at the [TS]

  anchor christmas party which i call [TS]

  fritzie's and that has not taken off [TS]

  what is this sweetness i'm tasting so [TS]

  this is a logger so in that we were [TS]

  talking about east before you're tasting [TS]

  the blowback from the IPA haha so we're [TS]

  talking about yeast before so there's [TS]

  two major families in the in the beer [TS]

  world [TS]

  lagers and ales and brewers refer to [TS]

  them as top fermenting and bottom [TS]

  fermenting because it's important for an [TS]

  industry to have the jargon be [TS]

  completely in decipherable from the [TS]

  outside and what that means here in this [TS]

  case is the yeast while it's actually [TS]

  converting the sugars into alcohol and [TS]

  co2 literally sit at the top of the [TS]

  vessel or the bottom of the vessel and [TS]

  so loggers are fermented a much colder [TS]

  there much slower to make compared to an [TS]

  IPA or stays on everything else we've [TS]

  had has been a nail so far tonight so [TS]

  loggers you know we're talking about you [TS]

  know a lot of things coming out the [TS]

  German brewing tradition like this all [TS]

  these German immigrants who came to sort [TS]

  of the Midwest and that's your your your [TS]

  analyzers in your bushes and and and all [TS]

  of that and that's why we have so much [TS]

  so much of popular american beer 2 this [TS]

  day is longer because it came out of [TS]

  that German condition yeah absolutely [TS]

  and they brought that German efficiency [TS]

  and precision to it as well [TS]

  ah yeah are they getting it is this from [TS]

  the bottom of the barrel or top so was [TS]

  that in the fermentation process is it [TS]

  are we [TS]

  longer longer lives at the bottom [TS]

  bloggers on the bottom so it's cold it's [TS]

  lower it's much slower so from a brewery [TS]

  perspective this beer takes twice as [TS]

  long to make as the IPA which is one [TS]

  reason i want to see as many craft [TS]

  brewers doing it is equipment and time [TS]

  are the most precious resources so if [TS]

  you can make two batches you can make [TS]

  twice as much IPA in the time it makes [TS]

  make one logger give generally speaking [TS]

  also it's not very good haha but in this [TS]

  case so logger you no longer is you know [TS]

  think of almost an absence of yeast [TS]

  character is going to bring forward the [TS]

  malt character [TS]

  this is also a very light beer but a [TS]

  little bit sweeter but it's got you know [TS]

  with log we're looking for that [TS]

  smoothness and that comes from even [TS]

  after its fermented the logger then has [TS]

  to be cold condition so loggers actually [TS]

  German for to store and so previously [TS]

  you know they would stored in [TS]

  underground caves or in the Midwest when [TS]

  the beer industry get started [TS]

  k store start stacked with ice cut from [TS]

  local lakes with barrels appear I feel [TS]

  like loggers for me or are they they [TS]

  have some similarities with out [TS]

  he's in the sense that I feel like a lot [TS]

  of them taste kind of say me to me i'm [TS]

  and and i think the difference is I i [TS]

  generally am fine with them i find them [TS]

  in offensive and I think they are they [TS]

  are like on a nice on a hot day there [TS]

  there's something to be said for a [TS]

  longer but I feel like outside of [TS]

  something like a like a black lager I [TS]

  have a hard time distinguishing [TS]

  characters of one logger from another if [TS]

  you poured me a glass I'm not sure I'd [TS]

  be able to you know in a blind taste [TS]

  test tell you what it was which was not [TS]

  say i don't like it i just i again not a [TS]

  beer that I generally reach for because [TS]

  I find them to be sort of [TS]

  interchangeable [TS]

  yeah longer will forever be I think [TS]

  stained by the fact that the budweisers [TS]

  of the world are technically that kind [TS]

  of beer and they're not very good [TS]

  yeah i think this over a Budweiser but [TS]

  the thing that makes this standout i [TS]

  think from those is that the you can [TS]

  actually taste some of the barley in [TS]

  there [TS]

  yeah there's some flavor there's some [TS]

  little more flavor to it then you would [TS]

  get in sort of like your average sort of [TS]

  you know in domestic type water but it's [TS]

  yeah it's definitely there's there's [TS]

  less strong flavor I feel like I mean to [TS]

  me like all the loggers just tastes like [TS]

  college that tastes like that's what I [TS]

  love about it right well because like [TS]

  you know it for almost four almost [TS]

  everyone who was like drinking cheap [TS]

  beer in college that's all you can [TS]

  afford you're in college [TS]

  almost all of it is lockers you and [TS]

  agent looking at the budweisers and and [TS]

  the Millers of the world like a pretty [TS]

  much everything they make is a logger or [TS]

  a poor imitation of a craft beer of some [TS]

  kind [TS]

  yeah when I was a teenager I had a coors [TS]

  and I didn't drink beer for another 10 [TS]

  years because that's terrible that's the [TS]

  problem [TS]

  like I loggers have a certain element of [TS]

  their tastes kinda like that what you [TS]

  get kind of like Midway toward the end [TS]

  of the taste kind of like kind of like [TS]

  clamps onto your tongue and doesn't let [TS]

  go [TS]

  it's kind of like an attacking flavor [TS]

  that then I do i I can't describe any [TS]

  better than that but all loggers tastes [TS]

  like that and I feel like that is [TS]

  responsible for so many people being [TS]

  turned off of beer because all that [TS]

  because they think all beer tastes like [TS]

  that and it might be a long time before [TS]

  they ever have a stouter a nail or you [TS]

  know anything else but that's not a [TS]

  longer because so many beers are just [TS]

  all loggers that you get in most places [TS]

  in america america until very recently [TS]

  that would [TS]

  that was beer was a logger was a light [TS]

  lawyer was be right for almost everybody [TS]

  and and I stole my older relatives are [TS]

  still like even the imports they were [TS]

  all loggers like the low and brats right [TS]

  and when you're in the forests who who's [TS]

  working in the forest loggers loggers [TS]

  sure well when I was growing up my dad [TS]

  the I think that beer that he [TS]

  predominantly that I remember him [TS]

  drinking when I was growing up was [TS]

  Molson's which is a lawyer yeah I I did [TS]

  you know and whatever I mean like you [TS]

  know I i remember having like Jason I [TS]

  remember having a sip of that at a young [TS]

  age and his you know like he he he sort [TS]

  of like how you want to try some of this [TS]

  and i also was like turned off for beer [TS]

  throughout like most of my college CBI I [TS]

  want to party with the spear or so bad [TS]

  it's 94 on the spot for you to me like a [TS]

  Red Solo Cup is my vein right here [TS]

  yeah that's and that's all you know the [TS]

  quality microbrewed version of of that [TS]

  time I mean sure I think we would all [TS]

  probably choose the anchor logger over [TS]

  over the king of beers let's say oh yeah [TS]

  we're gonna experience in fairness to [TS]

  anchor as loggers go this is very [TS]

  flavorful [TS]

  oh yeah and and Men as a logger hater I [TS]

  i actually find this reasonable [TS]

  yeah so i'll offer offer a little of the [TS]

  defense all right Chrissy here's my [TS]

  deciding for one defense of loggers I'm [TS]

  afraid you will fall on deaf ears but go [TS]

  for it well i thought i was gonna have [TS]

  to come here and defend IPAs but [TS]

  everyone here secretly an IPA lovers and [TS]

  chase what this slide no actually I [TS]

  don't think that's going to stand by [TS]

  cast and you start i'll drink a free IPA [TS]

  you really need to send us more more [TS]

  beer to handle a problem schedule has [TS]

  some cool episode lock their you know we [TS]

  what we have here is a lighter logger [TS]

  but logger has the full range that IP [TS]

  that ails do we just aren't seeing as [TS]

  much of it here so if you go into other [TS]

  brewing traditions like the German [TS]

  brewing tradition there's light lagers [TS]

  their star cloggers there's double box [TS]

  and type in my box and there's even a [TS]

  pls which are IPAs made with loggers so [TS]

  we can find two things for people here [TS]

  to dislike our box specifically loggers [TS]

  are they can they also be ales no boxer [TS]

  loggers and I was really is ok yeah so [TS]

  that's like a spa [TS]

  meantime darker are traditionally darker [TS]

  darker longer and I love black black and [TS]

  dark loggers I think our life and I [TS]

  really enjoy that but i think it made [TS]

  that they have more mulch traditionally [TS]

  right exactly well they have the dark [TS]

  multan it's been dark alone yeah like a [TS]

  like a shiner I don't like yeah I'll get [TS]

  your box and then from a brewers [TS]

  perspective with a logger like this [TS]

  there's nowhere to hide [TS]

  there's there's any every little teeny [TS]

  flaw you know it is very very [TS]

  perceptible and laid bare [TS]

  unlike an IPA you know where is it you [TS]

  got that huge hop flavor that if there's [TS]

  something a little bit off in the malt [TS]

  or something like that there's so much [TS]

  other big flavor covering it up that you [TS]

  can't see it so this is so simple [TS]

  oh yeah you could strain your spring [TS]

  water straight off somebody's catheter [TS]

  and you never know it in my car [TS]

  steve lets you you missed a career in [TS]

  beer journalism if you could let me tell [TS]

  you [TS]

  yeah it'sit's no I mean my we went we [TS]

  took my in medical to Carl strauss's in [TS]

  san diego and Carl's hasn't you know [TS]

  eight different beers on tap and my [TS]

  uncle's question was what do you have [TS]

  that's the most like miller lite [TS]

  I think that was literally and they got [TS]

  him I don't even know what I was [TS]

  probably a light lager of some sort [TS]

  Carl straps himself was the master [TS]

  brewer at papst haha and before he came [TS]

  out to San Diego and opened his craft [TS]

  brewery so you know he's not that far [TS]

  removed from that tradition is true may [TS]

  be one of a blue ribbon so you know [TS]

  where you gonna still riding the [TS]

  coattails on that that's right blue [TS]

  ribbon [TS]

  yeah i'm convinced my love of pabst blue [TS]

  ribbon is at this point Stockholm [TS]

  Syndrome probably yes that's that's what [TS]

  they're counting on that's it's it's [TS]

  also cheats in certain contexts there's [TS]

  nothing wrong with a with a Coors Light [TS]

  I'm sorry context where you really want [TS]

  to be drinking water but you feel like [TS]

  you have to drink beer to fit [TS]

  yeah i mean it's it's what we call out [TS]

  here fizzy yellow water but if that's [TS]

  all you got [TS]

  it's okay well PBR is bit has benefited [TS]

  from that whole like you know sort of [TS]

  the hipster researcher exactly saying [TS]

  back Jesse I mean I'm interested in your [TS]

  take on it and would you say that that [TS]

  just longer because we're kind of [TS]

  bashing longer here a little bit but it [TS]

  is longer get beat up because it became [TS]

  so [TS]

  popular and because there are all these [TS]

  mass-produced beers is there more would [TS]

  you say there's more to it than that or [TS]

  would you say that know it what you see [TS]

  is what you get with a locker [TS]

  yeah i think when we are all here are [TS]

  saying logger I think what everyone [TS]

  means is macro beer and ya know right I [TS]

  my you know I drink natty 890 light in [TS]

  college was my poison of choice that boy [TS]

  that's a step out you are your photos [TS]

  rich kids I just remember when we could [TS]

  afford not to buy natty crist that was [TS]

  the really rough 10 is doing his best [TS]

  friend in Baltimore and and all the [TS]

  parties you know it was like [TS]

  wall-to-wall national bohemian and they [TS]

  called it if this wasn't even like me [TS]

  saying oh wow what is this garbage [TS]

  no they called the battery acid but you [TS]

  could buy like 60 cans for ten bucks so [TS]

  I see in my day if your beer didn't have [TS]

  an exclamation mark at the end or reboot [TS]

  under the cap or threaten or Cobra [TS]

  so yeah I think I think logger logger is [TS]

  very sort of nascent right now in the [TS]

  craft beer world and there is some [TS]

  really exciting stuff coming out of it [TS]

  but it's also i think it's i think it's [TS]

  important for craft beer to be a big [TS]

  tent you know and i think their space [TS]

  care lightly flavored drink it on the [TS]

  beach being able you know Almanac makes [TS]

  a pilsner too and i really like [TS]

  sometimes people want to have a [TS]

  20-minute conversation or a to our [TS]

  podcast about beer but sometimes they [TS]

  just say hey can I have a beer and I [TS]

  love having a beer that I can stand them [TS]

  and say here's a beer flavored beer you [TS]

  know and it doesn't have to do that [TS]

  yeah it's really pilsners were [TS]

  bad-mouthing here isn't it not someone [TS]

  like pilsners come on I'll of pills so [TS]

  what's the difference between a pilsner [TS]

  a logger logger is like a family and a [TS]

  pilsners a specific kind of kind of [TS]

  example yeah so yeah and so actually in [TS]

  a lot of pilsners you know a real [TS]

  traditional one will tend to be [TS]

  fairly bitter and hoppy actually as well [TS]

  really oh yeah like a check a check [TS]

  style pilsner something yeah about those [TS]

  damn terrible to you know i would go in [TS]

  camelback Gentiles I want to put a word [TS]

  in for recently I had there's a local [TS]

  brewery here jack's abby and that they [TS]

  have a great black lager called the [TS]

  smoke and dagger which I bought a [TS]

  six-pack of a few weeks ago which i [TS]

  think is very very good [TS]

  I unit there is something to me about [TS]

  like I I like you know it isn't you it's [TS]

  interesting to learn about the sort of [TS]

  the larger category of loggers and all [TS]

  these things that fall under it and [TS]

  there are certainly elements of it that [TS]

  I like and elements of it that I find as [TS]

  you said as we talked about before just [TS]

  a little bit sort of generic and watered [TS]

  down when i was in Ireland a couple [TS]

  years ago I had a beer there were these [TS]

  guys who have this like beer making [TS]

  machine that they were selling on that I [TS]

  don't know if there was anywhere was [TS]

  like a beer robot you put the stuff in [TS]

  you press the buttons and it makes the [TS]

  beer and a robot [TS]

  yeah it was like it or not or not but uh [TS]

  but uh and one of the things we tasted [TS]

  like just anybody does this remind [TS]

  anybody have a beer that they've had and [TS]

  I was like yes it does and I was like [TS]

  the only one there were a couple of us [TS]

  and we were in California Californians [TS]

  and they're like what is this beer we [TS]

  had and it turned out it was a dark [TS]

  lager a dart of a certain style that was [TS]

  basically the only beer that's in that [TS]

  style that's mass-produces negra modelo [TS]

  and and it was a great story because [TS]

  they did what they basically said was [TS]

  yeah this is a traditional German beer [TS]

  and those Germans went to Mexico and [TS]

  they ended up being like the only ones [TS]

  who made that style of beer so it kind [TS]

  of faded away elsewhere but there is [TS]

  still being made in mexico and when i [TS]

  write your American very early when I go [TS]

  to a Mexican restaurant that is exactly [TS]

  what I will I like making a guy like [TS]

  negra modelo I'm up most nights similar [TS]

  to go to accept corona is actually [TS]

  vienna lager so are like dosa keys and [TS]

  beers like that those are all theater [TS]

  all in that style which is all the [TS]

  Germans went everywhere and taught [TS]

  everyone to make beer the way the way [TS]

  they make it the way they made in [TS]

  germany during the fatherland is the [TS]

  master beer [TS]

  yeah we went there but seems like corona [TS]

  has that little extra special something [TS]

  that makes it particularly offensive [TS]

  learn what do you think about it was was [TS]

  perfectly fine and drinkable and act [TS]

  slowly I think will probably become my [TS]

  new I'm gonna bring beer to your house [TS]

  kind of beer because a lot of the beer [TS]

  that I like I think might be weird like [TS]

  I'm not gonna bring hell or high water [TS]

  melon to somebody to somebody I love [TS]

  Hillary my water I really like it but [TS]

  it's not normal [TS]

  no but Lauren you take it to their house [TS]

  so that you can be like oh you didn't [TS]

  like it all the rest is inevitably well [TS]

  I'm your friend ok that cool but lord I [TS]

  really brought to you through your [TS]

  muscles can i light but this I think is [TS]

  very good and I think probably drinkable [TS]

  by a wide range of pallets and when wear [TS]

  it out if you're not liking the logger [TS]

  just put some lemonade on top of it and [TS]

  just go to town [TS]

  that's what I say longer top chasing [TS]

  your big anchorman right yeah i was [TS]

  gonna actually ask jesse i'm an [TS]

  anchorman thank you stay classy San [TS]

  Diego stay classy maybe but uh one of [TS]

  the things i found about these anchor [TS]

  piercings they all have some flavor in [TS]

  common because when I've had the anchor [TS]

  we to the anchor logger and of course [TS]

  the anchor porter and the anchor steam [TS]

  they all have something about him that I [TS]

  can tell it's an anchor beer what is [TS]

  that do they have like a secret [TS]

  ingredient that they put all their beers [TS]

  just as part of the anchor tradition the [TS]

  yeast is a huge factor of it so like her [TS]

  the anchor steam beer uses a very very [TS]

  specific East that's actually it's [TS]

  basically an a logger yeast that's [TS]

  fermented as a nail [TS]

  so you know like everything else it's [TS]

  all sort of gradients and so that's a [TS]

  logger that's fermented on the warmer [TS]

  side i believe they use it in this [TS]

  California logger to I always sort of [TS]

  identified that house character is a [TS]

  little bit sort of a dirty banana is how [TS]

  I dirt banana kind of internet banana in [TS]

  a good way [TS]

  yeah I don't even know I don't even have [TS]

  a word for it I flavor i know the that's [TS]

  that anchor the rust scraped off an old [TS]

  anchor beer is so process dependent that [TS]

  if we take you know if we take this [TS]

  California lager recipe and we move it [TS]

  to another brewery and we brew the exact [TS]

  same recipe there that beer will come [TS]

  out tasting significantly different that [TS]

  equipment shape effects yeast flavor [TS]

  process very very very small decisions [TS]

  all impact how I beer is made so beer is [TS]

  almost entirely [TS]

  the truth is it's very not very much [TS]

  ingredient-driven it's much more [TS]

  process-driven and so making all that [TS]

  beer on that same equipment and they [TS]

  have this this in you know if you ever [TS]

  in san francisco i highly recommend [TS]

  touring the anchor brewery you have to [TS]

  set up ahead of time but they have like [TS]

  a turn-of-the-century all copper German [TS]

  brew system that was brought over that's [TS]

  incredibly beautiful really really cool [TS]

  and all the Brewers wear white coveralls [TS]

  like Oompa Loompas it's because they're [TS]

  drunk crap alright and there [TS]

  ameri their orange let's move on to the [TS]

  next beer but what we have next jesse is [TS]

  this might be one that's near due to [TS]

  your whole this is a pretty bottle i see [TS]

  it is it is now near and dear to my [TS]

  heart [TS]

  we're gonna we're gonna drink one of [TS]

  mine and we're gonna go sort of the [TS]

  complete opposite direction of the last [TS]

  year we had so this is an almanac beer [TS]

  company beer it is are we called it our [TS]

  white label because i'm a sucker for a [TS]

  high-concept beer [TS]

  this is all the beers we've had so far [TS]

  have been made you know what I'd call [TS]

  using traditional brewing process so we [TS]

  make the wort we talked about we are [TS]

  hops we fermented for two to four weeks [TS]

  package it send it out the door ready to [TS]

  go [TS]

  this beer is barrel-aged so it's a [TS]

  process that looks a lot more like wine [TS]

  making so to make this beer we made the [TS]

  beer just like we did before and in this [TS]

  case we blend it with about twenty [TS]

  percent of Muscat grape juice from a [TS]

  local winery that is then added in [TS]

  addition to brewer's yeast we actually [TS]

  use a cocktail of wild yeast so this is [TS]

  sort of drawing on belgian lambic [TS]

  tradition so we're using brittana my [TS]

  season lactobacillus and PDO caucus and [TS]

  all the bugs that traditionally entire [TS]

  brewery is dedicated to keeping out we [TS]

  welcome in our you just feed this [TS]

  bacteria what's happening right yes [TS]

  that's exactly what i was doing this is [TS]

  yogurt on this is very pro this is great [TS]

  for you this is very probiotic i was i [TS]

  was going to ask because I mean I [TS]

  started drinking a few seconds earlier [TS]

  and pointless [TS]

  hey it was clear working ahead put down [TS]

  the pencil i was gonna ask if it was [TS]

  related to the lambic style because [TS]

  lambics are possibly if I were [TS]

  if I were just gonna drink one thing for [TS]

  the rest of my life it would be [TS]

  raspberry lambic and it has that same [TS]

  the the it hits the tongue the same way [TS]

  and it has the the sort of aftereffect [TS]

  the same way which I really like [TS]

  so when Jesse mentioned the Muscat grape [TS]

  modes like jumped out of my seat [TS]

  maybe that's what that I identify you [TS]

  yeah that was what you were thinking a [TS]

  little flavor and I mean it's got this [TS]

  really distinct sharpness to it and that [TS]

  I mean yeah didn't I mean I mean it's it [TS]

  that flows first right it's really and [TS]

  just what we've you know we've kind of [TS]

  gotten real go see about aromatics but [TS]

  this has a very nice aromatic to it and [TS]

  I know it seems good and well that is a [TS]

  that is hops is what you're smelling [TS]

  there so we actually after we [TS]

  barrel-aged it we put the spear back [TS]

  into a stainless steel tank we make very [TS]

  complicated beers if you haven't we put [TS]

  it back into a stainless steel tank and [TS]

  then we dry hop it basically like an IPA [TS]

  but in this case this is an IPA that [TS]

  only has those aroma hops known as the [TS]

  bitterness ops at all so you get a big [TS]

  hop aroma but very little actual hop [TS]

  flavor and we're using uh really there's [TS]

  a bunch of cool new hops coming out of [TS]

  Germany right now really cool fun [TS]

  aromatic ops and this is a one called [TS]

  Howard our blanc which kind of smells [TS]

  like Riesling grape in a little bit sort [TS]

  of like a watermelon a little cantaloupe [TS]

  and so we sort of combine that yet this [TS]

  takes to me like a Shandy but you used [TS]

  Chardonnay instead of lemonade sure [TS]

  that's what all that Shannon a it's very [TS]

  acidic very bright and all that acid is [TS]

  created naturally that's all fermented [TS]

  in the barrel because the oak barrel [TS]

  naturally breeds and allows in a little [TS]

  bit of oxygen at a time and that allows [TS]

  that natural fermentation so we actually [TS]

  we agent all the barrels and then [TS]

  where's a blending process as well where [TS]

  we go through and taste hundred barrels [TS]

  and select the ones we like to put the [TS]

  blend together which sounds really fun [TS]

  and kind of becomes like a bataan death [TS]

  march five [TS]

  yeah take Jerry Jerry said yourself my [TS]

  god I'm so ripped i can't do anymore [TS]

  this like you just have to back off a [TS]

  little bit i mean you can't do this all [TS]

  that's what assistant Brewers r4i get [TS]

  that job the whole floor the blue [TS]

  brewery is littered with drunkenness is [TS]

  the truth is we're usually doing this in [TS]

  the morning [TS]

  my question for you is this indicative [TS]

  of all sour beer processes are just [TS]

  yours [TS]

  there's a couple different ways of doing [TS]

  it we focus on a barrel aging process [TS]

  it's slow it's more traditional you know [TS]

  we call it a sour beer we wouldn't i [TS]

  wouldn't call it a lambic [TS]

  wouldn't call it a lambic [TS]

  lambic and goose i kind of consider holy [TS]

  terms like champagne that you know you [TS]

  can only call it that if you're making [TS]

  it in that region of Belgium and so we [TS]

  just aspire to make beers in that style [TS]

  there is a sourness to it that is [TS]

  well it's essentially kind of me but [TS]

  it's delightful its own right yeah oh [TS]

  yeah i gotta say i'm new to sours i've [TS]

  only recently tried my first sour a [TS]

  couple of mump weeks months i don't know [TS]

  i don't really remember some time ago [TS]

  and i have to say i originally it [TS]

  sounded like a terrible idea [TS]

  it's like NYU wait a minute you guys [TS]

  worked really hard to not make your beer [TS]

  sour and foul and now you're telling me [TS]

  it's a good thing maybe you're just [TS]

  trying to save money but i think i think [TS]

  i've actually become kind of a sour fan [TS]

  i think this it really adds an [TS]

  interesting kind of twist to to the beer [TS]

  yeah i mean there there's a brewery out [TS]

  here in Cincinnati called rivertown [TS]

  brewing that is also doing a lot of [TS]

  different types of sours and I've had I [TS]

  mean I've had several there's before [TS]

  some of them are really good that do [TS]

  they have a cherry that is delightful [TS]

  and my wife went to the liquor store a [TS]

  couple months back and she was looking [TS]

  for lambic and they didn't have any [TS]

  lambic and the person at the counter [TS]

  said all you like this and gave her a [TS]

  river town sour which was not at all [TS]

  you know I mean yes it has it has [TS]

  similar characteristics is the similar [TS]

  process but it just it was not a lambic [TS]

  and she took one sip and 100 no I [TS]

  finished the other fives [TS]

  yeah that's good smart man I was alright [TS]

  with that I like the fruit tartness of [TS]

  it Marco what do you think of this one [TS]

  mm-hmm Oh in the world of music there's [TS]

  a whole bunch of like you know there's [TS]

  like this area where all the popular [TS]

  genres kind of live near each other and [TS]

  then kind of off like off in the [TS]

  distance like doing their own thing or [TS]

  the jam bands and as a huge fish fan i [TS]

  I'm I'm I'm over there God but nobody [TS]

  else likes what we do [TS]

  yeah there's a reason for that right and [TS]

  so to me to me this is kind of like [TS]

  there's like the world of like typical [TS]

  beer flavors the typical log [TS]

  typical ails the typical IPA like what [TS]

  what people think of as this is the [TS]

  family of things that taste like beer [TS]

  and then off to the side doing their own [TS]

  crazy thing are thus our people and the [TS]

  people who are making like you know [TS]

  fruit wine beer and things like that [TS]

  this to me it tastes so different from [TS]

  all other kinds of beer that to me it's [TS]

  like if you're looking for a beer taste [TS]

  this entire category is probably going [TS]

  to be very unexpected and and possibly [TS]

  in a negative way just because it wasn't [TS]

  what you were expecting [TS]

  so for me the entire I've never had a [TS]

  sour beer lighter barleywine i like i [TS]

  like the things are kind of on the edges [TS]

  of beer making compared to popular [TS]

  culture and what is generally available [TS]

  everywhere what people think of as beer [TS]

  i've liked almost none of those things [TS]

  and so for me this this doesn't do it [TS]

  for me because it just it tastes so [TS]

  different from regular beer it's so sour [TS]

  and it's so there's so much other things [TS]

  going on there it's just it's not what I [TS]

  wanted a beer [TS]

  it's a totally different I mean it is a [TS]

  very really different flavor and a lot [TS]

  of ways [TS]

  sorry was that i was deleting overcast [TS]

  yeah I'm friend while everybody was [TS]

  talking I refill my my class like two or [TS]

  three times so i like it is it is it [TS]

  feels very different to me because it's [TS]

  got that kind of hanging this is like [TS]

  then again like most said but like you [TS]

  know when you drink some grape juice or [TS]

  fruit juice right you get a little bit [TS]

  that that seemed kinda kinda tang to it [TS]

  definitely is a very different flavor [TS]

  Lauren what do you think of this one I'm [TS]

  I I appreciate the it's not a regular [TS]

  beer sentiment like if I feel like oh I [TS]

  want to be here maybe this isn't it but [TS]

  this is so so good it's really fantastic [TS]

  yeah I'd like I cried a lot every I'd [TS]

  that fruity is going to be more like my [TS]

  thing but I i liked it quite this is [TS]

  really good like a treat this is not [TS]

  this is not an everyday beers if this is [TS]

  what I pulled out of the fridge it would [TS]

  be 0 this is a wonderful i don't know [TS]

  that i would have it every day for seven [TS]

  of them but it's it's fantastic i like [TS]

  it a lot [TS]

  yes I i really like this i think it's a [TS]

  this is this is very good I feel like I [TS]

  wouldn't probably sit down with a [TS]

  six-pack of this necessarily well [TS]

  because it seems like it would [TS]

  get like your tongue would be done with [TS]

  it after a little while see there's a [TS]

  little too much going on the pill the [TS]

  intensity of it you you couldn't do more [TS]

  than one bottle of it a shot [TS]

  well lets you know well maybe grounds [TS]

  like couldn't do it but this is the type [TS]

  of beer this detection hours you would [TS]

  have with Emile say or some of these [TS]

  beers and general you would have you [TS]

  it's not to get get your party on with [TS]

  and I have to always you know kind of [TS]

  comeback to that this is more something [TS]

  you would have it like a nice meal with [TS]

  yeah I i agree with that i actually was [TS]

  thinking like this is a great like [TS]

  Thanksgiving dinner kind of thing [TS]

  straight special occasion kind of kind [TS]

  of kind of thing where we get this [TS]

  really nice thing that's not like your [TS]

  everyday beer flavor [TS]

  yeah i would i would pair this with thai [TS]

  food who this is sort of like you [TS]

  floated a yellow sour patch kid in class [TS]

  even even with the rivertown i pretty [TS]

  much only had it with meals and with you [TS]

  know big hearty meals not even just like [TS]

  you know I'm gonna have a drink with my [TS]

  my sandwich everything i said earlier [TS]

  about IPAs throw that out the window [TS]

  when it comes to sour because as much as [TS]

  I don't like overwhelmingly bitter IPAs [TS]

  give me the most frequent our thing you [TS]

  have is you and I gotta say it doesn't [TS]

  disappoint sourness in my opinion brings [TS]

  out the kinds of fruity flavors that IPA [TS]

  is just can't muster without being as [TS]

  overwhelmingly bitter as IPAs this is [TS]

  definitely a hit for me of the four so [TS]

  far it's only the second 1i finished of [TS]

  the i went to a brewpub in portland that [TS]

  only serves they brew their own sour [TS]

  beers and when I was ordering they [TS]

  actually gave me like a disclaimer like [TS]

  you know what you're going to get here [TS]

  these are Sarah city of her house ever [TS]

  before they're not like regular user [TS]

  just read this hour on the label if you [TS]

  like our they have this whole thing I [TS]

  was like yeah it's fine and then I had [TS]

  one was like oh I see what you mean this [TS]

  is somewhat different [TS]

  it was really good but it was I see why [TS]

  you you know they probably get a lot of [TS]

  angry people who like what is this this [TS]

  isn't beer but it is it's just it's very [TS]

  different are medium rare and has a warm [TS]

  pink Center yes i know i had medium rare [TS]

  yes i guess i'm on the on the Marco end [TS]

  of this spectrum or perhaps even past [TS]

  that because [TS]

  that just doesn't doesn't do it for me [TS]

  and I think it's I i agree with most [TS]

  said I think if there were particular [TS]

  type of meal are having like a sort of [TS]

  wine pairing i feel like i could find a [TS]

  flavor in a meal that was complimentary [TS]

  to this and that would work well for it [TS]

  but just drinking it in a vacuum alone [TS]

  by itself and this is just me and it's [TS]

  not that I don't like sour things I but [TS]

  sour beers for me I've never been a huge [TS]

  attractiveness especially the i guess [TS]

  the the goes is now becoming very [TS]

  popular in a lot of places and I I'm not [TS]

  really developed a taste for those [TS]

  either so I I appreciate the four in the [TS]

  fruit sort of part of it overwhelms for [TS]

  me like marco was saying this sort of [TS]

  the beer aspect of it and so for [TS]

  whatever reason i feel like i'm a moron [TS]

  that this i'm drinking fermented juice [TS]

  that's more work for us more for us then [TS]

  absolutely from experience with the [TS]

  local restaurant i do design work for a [TS]

  filet mignon with a raspberry [TS]

  demographics and a garlic smashed [TS]

  potatoes and this would be perfect with [TS]

  it so nice you know what I mean all [TS]

  favorites that will be created with [TS]

  anything better [TS]

  I agree with Dan and Marco and that this [TS]

  is not your average beer this doesn't [TS]

  taste anything like what your regular [TS]

  beer would taste like but I don't know [TS]

  that's what I love about it there's a [TS]

  place in Boston I go with my girlfriend [TS]

  all the time and for like a solid month [TS]

  their quote unquote beer of the week was [TS]

  the most sour thing I've ever tasted and [TS]

  elderflower beer i can remember the [TS]

  brewery your God was magnificent [TS]

  it's possible that if this is your [TS]

  favorite type of beer that maybe you [TS]

  should really be drinking wine cast and [TS]

  wine that's the thing really like wine [TS]

  but again it's a matter of expectations [TS]

  right like you go in you go in knowing [TS]

  what to expect with a wine and you go in [TS]

  i think we people have different [TS]

  expectations for that or a beer right [TS]

  and and there's different there are [TS]

  different characteristics to them but I [TS]

  I get what's good with that is [TS]

  yeah i mean we're talking about how much [TS]

  more complicated this is produced it's [TS]

  worth mentioning this is also much more [TS]

  expensive as a result so you know we [TS]

  package this in a 375 milliliter bottle [TS]

  which is like a half wine bottle and [TS]

  this retails for ten to twelve dollars [TS]

  give or take [TS]

  you know in that such model I think [TS]

  that's actually semi-reasonable so we [TS]

  get me to die i'm not a big fan of [TS]

  my research involves what they put on [TS]

  their end let's see it seems like the [TS]

  the cost has gone up ridiculously and [TS]

  i'm sure some of that is the costume [TS]

  ingredients going up but i'm not a fan [TS]

  of the sort of trend of decreasing the [TS]

  standard size of your purchase from 624 [TS]

  right in there are a few breweries [TS]

  palace point that I think charging more [TS]

  than they probably should for things but [TS]

  if you're if you're specifically looking [TS]

  for something that's like more of a [TS]

  unique experience then a something to [TS]

  drink to get a little it up on a friday [TS]

  night and that's perfectly reasonable I [TS]

  think the idea here was to give a full [TS]

  spread of options right now because I [TS]

  had no I had no expectation that anyone [TS]

  in fact I think of anyone liked every [TS]

  single beer we put in front of them I [TS]

  wasn't stretching far enough in this [TS]

  election year was the idea was to try [TS]

  and just exposed try new things and [TS]

  hopefully everyone finds you know a new [TS]

  style or flavor that they like it's [TS]

  great if it's bri made but it certainly [TS]

  doesn't have to be next beer is coming [TS]

  oh look at that affects a lot to KO open [TS]

  your cans everybody LOL alright wait [TS]

  what did i miss i walk in and Jason [TS]

  saying open your kin [TS]

  yeah it just got dark [TS]

  alright i'm excited this is a dark so [TS]

  when we were doing the survey and taking [TS]

  in a fee know everyone telling us when [TS]

  their favorite beer styles where there's [TS]

  a huge one of favorites for dark beer [TS]

  and so I really wanted to put on Charlie [TS]

  out of 5 [TS]

  yeah we tell which is I applaud you for [TS]

  actually because that's a bold move [TS]

  well it was a if if we were representing [TS]

  the beer industry in general it would [TS]

  have been zero out exactly exactly and [TS]

  that's why I'm asset but this is one of [TS]

  my favorites are this is Maui Brewing [TS]

  Company this is their coconut Porter so [TS]

  it's a fairly traditional English style [TS]

  Porter they take local coconuts they [TS]

  toast them and then basically add it to [TS]

  the beer where you would do a dry hop [TS]

  they just add coconut instead so jason [TS]

  has now roll back into his serious but I [TS]

  chose this year specifically thought [TS]

  Jason was really like [TS]

  get ya goodbye everybody about this [TS]

  because i had from from kona before and [TS]

  I thought that was pretty good although [TS]

  it got a little cloying after nine or [TS]

  ten in a row [TS]

  yeah let feel like I'm getting stronger [TS]

  just drinking it's pretty good i was i [TS]

  was about say I you know I looked it up [TS]

  because I was curious and Steve I've [TS]

  also had the cocoa brown and I would [TS]

  agree with your assessment hundred [TS]

  percent and that it's just that it [TS]

  tastes it starts out very good but I [TS]

  feel like as you go on the sweetness [TS]

  overpowers the beer and it right [TS]

  I I lose taste for it probably about [TS]

  halfway through this feels a little my [TS]

  love I'm i love Porter's love porters [TS]

  and stouts they're my favorite beers [TS]

  hands down and uh I'm but i'm not a big [TS]

  coconut fan this is not as I feel that [TS]

  the coconut flavor does not overpower as [TS]

  much here and it doesn't attract as much [TS]

  from the beer flavor / also on the whole [TS]

  I i give this a thumbs up Jesse what is [TS]

  your order I'm liking I haven't tasted [TS]

  it yet but god this smells fantastic [TS]

  know that too yeah it smells like do the [TS]

  toastiness I think of the coconut that [TS]

  makes ya what's a porter and what makes [TS]

  a dark beer so Porter is another kind of [TS]

  ale in this case it comes it's an [TS]

  English style ale so English tiles [TS]

  traditionally brewed with an [TS]

  english-style yeast you know I always [TS]

  like to describe the yeast as sort of [TS]

  you can think of it as representing [TS]

  national character in some ways so [TS]

  german lager yeast is very no-nonsense [TS]

  in serious and Belgian yeast is sort of [TS]

  funky and weird and out there and the [TS]

  belt in the English East is kind of [TS]

  bubbly and expressive tends to have it [TS]

  has some Esther profiles for plans [TS]

  halfway in between Belgian and Germans [TS]

  like most English people value is yeah [TS]

  that s your profile with my grandmother [TS]

  okay with all dark beer the way it's [TS]

  made dark is it has a very small [TS]

  percentage usually five to ten percent [TS]

  max of dark malt so that's malta you [TS]

  know we make the baseball and then a [TS]

  small portion of that is actually [TS]

  roasted much more to make it much darker [TS]

  but it's actually just a very very small [TS]

  amount of specialty multi gives all that [TS]

  color and all of that flavor so you know [TS]

  a common thing is people saying Guinness [TS]

  it's like drinking a loaf of bread and [TS]

  it's actually the the exact opposite is [TS]

  3likes inated than a loaf of bread sure [TS]

  well not my mom probably my favorite [TS]

  food my favorite beer but this is it's [TS]

  pretty low alcohol it's really drinkable [TS]

  it's kind of got some nice toasted [TS]

  ground open it [TS]

  Lauren has just dumped her border into [TS]

  my class so that it's I want your word [TS]

  that you're you you you go ahead today [TS]

  that for me [TS]

  alright isn't it nice that you married [TS]

  somebody that's really is it's perfect [TS]

  it's a whole Peter Peter pumpkin eater [TS]

  thing going on there is a very well I do [TS]

  love overall I mean just looking at some [TS]

  of the reactions to all the different [TS]

  beers that we've tried tonight you know [TS]

  there are clearly very very different [TS]

  tastes and so it's nice that beer is [TS]

  such a it's such a large tent that [TS]

  encompasses all these things if you like [TS]

  beer if you like dark beer that's fine [TS]

  and you don't like IPAs that's fine if [TS]

  you do like loggers whatever you know [TS]

  like it's it's great that there are all [TS]

  the other is so much variety i think you [TS]

  know that everybody can find something [TS]

  that they like when i'm not a huge [TS]

  Porter fan I like it alright get out [TS]

  like it as an answer [TS]

  well I like a dessert beer oh good [TS]

  oh no and i love i love Guinness [TS]

  straight from the tap picturing David [TS]

  had wandered yourself up underneath the [TS]

  tab eggs with hell yeah you know when am [TS]

  I in Ireland business you have third one [TS]

  hot cold and guinness as the three [TS]

  friends right [TS]

  today they have a tap in all the rooms [TS]

  yet but this this is the third one I [TS]

  would finish i would i would totally [TS]

  finished this one yet this this actually [TS]

  might be my favorite and I expected to [TS]

  hate it because I when I saw like a [TS]

  coconut flavored beer I'm like that's [TS]

  going to be terrible but it actually is [TS]

  it's it's done very subtly it's done [TS]

  really with a lot of restraint and so [TS]

  it's it is just like a little essence of [TS]

  coconut in an otherwise good porter and [TS]

  that is really not what i expected [TS]

  invent a very I'm very pleasantly [TS]

  surprised by it and i will get i will [TS]

  get marco on my back for saying this but [TS]

  I i'm not a coffee drinker but I love [TS]

  coffee porters and there's just it's [TS]

  something about the the character of the [TS]

  coffee mixing with the character of the [TS]

  porter it's it's a great i hate to use [TS]

  word synergy but it is it's great to [TS]

  know what I mean Porter which is my [TS]

  favorite beer style to you know the most [TS]

  common flavors associated with our [TS]

  coffee and chocolate chocolate and i I [TS]

  lean more toward the chocolate the [TS]

  coffee although i had some very good [TS]

  Coffee pours even though I don't drink [TS]

  coffee either sometimes it feels like [TS]

  they just literally poured out of coffee [TS]

  into the beer and it tastes like [TS]

  drinking coffee and I don't love that [TS]

  but sometimes it can be very good the [TS]

  coconut is unusual as a mixture with [TS]

  with it i see why they do it and I I [TS]

  don't think it's that subtle I think [TS]

  it's pretty dramatic but I'd but I like [TS]

  you to try that cocoa Porter is way is [TS]

  for that store know and I'll I and i [TS]

  bought this at bevmo i bought the Amalfi [TS]

  coconut Porter before and and because i [TS]

  like it's the toasting of it that really [TS]

  works though it doesn't taste like [TS]

  co-hosting amazing it really works just [TS]

  as well we're 90 minutes and now it's [TS]

  perfect I hope your overcast is now set [TS]

  to hire centre is a knife is that just [TS]

  real quick like an alcohol check is [TS]

  everybody feeling like pretty good right [TS]

  now pretty loose [TS]

  oh hell yeah occasionally standard right [TS]

  now most actually beyond repair [TS]

  I you know I love porters and I love [TS]

  stouts I which are basically the same [TS]

  thing but with different names this to [TS]

  me it's ok it's it's missing a little [TS]

  bit of bite i like i like a kind of [TS]

  maybe a little bit mean I'm bitterness [TS]

  but you know your your oatmeal stouts [TS]

  and some of yours kind of American [TS]

  stouts have a bit more of a I guess I'd [TS]

  like a crunchiness to them this is [TS]

  smoother this is closer to like a [TS]

  guinness which is not my favorite but [TS]

  but it's very good i will say also major [TS]

  shout out to them to the left hand [TS]

  brewing milk stout nitro yeah [TS]

  oh yes fantastic that is but like I I [TS]

  was like us like as like you know a [TS]

  teenager and young person and then once [TS]

  I found out this whole other world of [TS]

  stops menu which are better it would I [TS]

  never found one that I really love is [TS]

  like a nice kind of like everyday go to [TS]

  until I found left hand milk stout nitro [TS]

  like that is I mean everyone without the [TS]

  nitros is also very good but the Nitro [TS]

  kind of makes it cooler it is so so good [TS]

  as like a nice everyday replacement for [TS]

  guinness for people who like us before [TS]

  just try left hand milk stout it's so [TS]

  much better yeah i'm not a big fan of [TS]

  the Nitro personally for the same [TS]

  reasons maybe it you're close enough to [TS]

  PA that [TS]

  have you ever run across Lancaster milk [TS]

  stout no I have you you you need to find [TS]

  that most common be our song [TS]

  Pennsylvania was keystone light yellow [TS]

  one yelling oh no angle a little older [TS]

  he was too expensive when i was when i [TS]

  was in college in pennsylvania things [TS]

  like the reach this is skepticism I'm [TS]

  seeing in this room about the teenagers [TS]

  with their Guinness drinking but it will [TS]

  just gonna let that go i get goodness I [TS]

  is fine it's like the budweiser stats [TS]

  but it's fine it's fine but I i have i [TS]

  have Steve to thank for introducing me [TS]

  to the milk stout oh my god so good so [TS]

  just you're going to say something about [TS]

  stouts and porters also the main [TS]

  difference is the inclusion of black [TS]

  malt which actually would add that [TS]

  replac malt is a lot of multi you can [TS]

  actually take the house coughs oh it's d [TS]

  bittered and so you can add just the [TS]

  dark and some of that roast flavor but [TS]

  doubts will include multiple actually [TS]

  has more of that charred bitter [TS]

  character which is the main difference [TS]

  and I think that's what your liking in [TS]

  their dad that does it and then nitro is [TS]

  really interesting in beer too [TS]

  so nitrogen that was invented by [TS]

  guinness specifically really to you I [TS]

  was invented to cause it traditionally [TS]

  that was like a hand pump so English [TS]

  hand pump which is what we think of as [TS]

  like a scale so that would be beer that [TS]

  most of us would describe as warm and [TS]

  flat and so I the nitrogen actually it [TS]

  sort of the ideas it really creates that [TS]

  and nitrogen gives it that really thick [TS]

  silky mouthfeel that's actually from the [TS]

  nitrogen and then it actually suppresses [TS]

  a lot of flavors to which is one of the [TS]

  reasons that last Guinness without like [TS]

  export Guinness vs guinness stout the [TS]

  nitrogen really suppresses a lot of [TS]

  those flavors and gives you that rich [TS]

  mouthfeel but the trade-off as you lose [TS]

  a lot of the other flavor [TS]

  characteristics of the beer [TS]

  see I feel that but when it comes to [TS]

  porters of my favorite beer and i also [TS]

  love coffee and the two of them together [TS]

  I've had some good [TS]

  no coffee stout some coffee Porter's but [TS]

  honestly I feel like adding any sort of [TS]

  extra coffee flavor to a beer this dark [TS]

  kind of ruins the coffee elements of it [TS]

  if that makes any sense so the [TS]

  the left hand milk stout with the Nitro [TS]

  and it tastes more like coffee then like [TS]

  I had an espresso porter in portland at [TS]

  one point and to me that mouth feel and [TS]

  the rich flavor even if it suppresses [TS]

  lot of those flavors is more important [TS]

  to me than adding actual coffee [TS]

  have you tried the BBC coffeehouse [TS]

  Porter I that one is one that I've [TS]

  always enjoyed and found not I I feel [TS]

  like a good marriage between the coffee [TS]

  and beer flavors [TS]

  yes that's the one I had in Portland oh [TS]

  yes like I mean as as possibly one of [TS]

  the resident coffee nerves of the show [TS]

  and by yeah possibly i mean the guy i [TS]

  wrote my own coffee i love coffee but I [TS]

  have never had a coffee beer that I [TS]

  wanted a second one of em well i think [TS]

  is interesting also to note that the [TS]

  people here who said they liked coffee [TS]

  flavored butters drink probably don't [TS]

  drink coffee but yeah same here i love [TS]

  coffee flavor i love coffee scent i [TS]

  don't think i got fifty coffeepots [TS]

  Porter tastes like coffee smells rather [TS]

  than my coffee tastes yeah he doesn't [TS]

  agree with the thing I mean nobody asked [TS]

  if I'm standard Alice again as with [TS]

  almost anything else if like the first [TS]

  year that the stone coffee milk stout [TS]

  came out I didn't like it at all because [TS]

  the coffee was way up front and it [TS]

  completely drowned out that the milk [TS]

  stout aspect to it and then last year [TS]

  dates i guess they changed their their [TS]

  formulation every year the one that they [TS]

  produced was really really good [TS]

  the coffee was sort of down a little bit [TS]

  in the mix and the milk stout flavor [TS]

  kind of came in and it was almost like [TS]

  somebody poured some cream in a nice [TS]

  really good cup of coffee and it was [TS]

  very very good so i would suggest that [TS]

  if you have not like those in the past [TS]

  keep trying because you may find one [TS]

  that that works for you [TS]

  well you know there are i was i was [TS]

  described as a monster by a friend the [TS]

  other day for being with you like those [TS]

  things that are like eating like [TS]

  drinking a loaf of bread and they're at [TS]

  their dark and awful and that's like you [TS]

  know so it's nice to know the way I've [TS]

  got some other fellow dark beer drinkers [TS]

  on to be fair you were smashing a [TS]

  Japanese town at the time too yeah [TS]

  that's true i was just lumbering through [TS]

  it you are totally a monster to my a [TS]

  monster but i also like dark beer and [TS]

  its fine there's nothing wrong with that [TS]

  are we [TS]

  we have we exhausted the beer selection [TS]

  that you chose is that right [TS]

  that is all I mean people are welcome i [TS]

  just start over start you're single and [TS]

  all right what I wanted to do was go [TS]

  around and uh I wanted to ask everybody [TS]

  to tell us what your favorite beer is [TS]

  because i think that would be that would [TS]

  be a fun thing to do on a way out and [TS]

  and actually two things [TS]

  tell us what your favorite beer was of [TS]

  the ones we tasted and what your [TS]

  favorite beer in general is that's why [TS]

  would like well top you're getting none [TS]

  of that is you know what did you tell us [TS]

  what was your favorite of the five we [TS]

  tasted and what's your favorite all-time [TS]

  beer or your favorite current beer i [TS]

  think i met today I'm going to give the [TS]

  nod to the allagash the allagash saison [TS]

  ah not so much because I loved it but [TS]

  because i love that the response we got [TS]

  from everybody that I really liked that [TS]

  I thought they did a really nice job of [TS]

  you know it's that first beer and so we [TS]

  got everyone's pallets woken up and [TS]

  going and it was sort of cool to see [TS]

  people come into this and you know see [TS]

  you know being you know I balls deep in [TS]

  the beer world I just assumed people [TS]

  know what some of the stuff is and it's [TS]

  you know I was sort of very much [TS]

  reminded one saison that's a nonsense [TS]

  word that a lot of people don't [TS]

  understand but to that's a great beer [TS]

  that we should get more people drinking [TS]

  all the time but usually there's a whole [TS]

  lot more beer styles out there that we [TS]

  haven't tried so there's like several [TS]

  episodes here waiting to Jason I really [TS]

  like your house I think I'll stay [TS]

  yeah i got mattress you can get it right [TS]

  here what's your favorite beer my [TS]

  favorite beer or vol which is a belgian [TS]

  beer brewed by is also a that's a [TS]

  monastic beautiful view [TS]

  yeah brewed by monks that's a beer [TS]

  that's it's a bottle conditioned with [TS]

  Brettanomyces which is one of those wild [TS]

  yeast we were talking about and what I [TS]

  love about it is that it's a beer that's [TS]

  completely alive so if you get it fresh [TS]

  it tastes one way and then that wild [TS]

  yeast and it actually continues to [TS]

  evolve over time so you can age that [TS]

  beer for like a bottle glass of wine [TS]

  intellectual a bottle of wine and it [TS]

  will actually change over time and [TS]

  become more funky and tropical [TS]

  and earthy and really really you know [TS]

  expressive so it's a great example of [TS]

  how beers alive [TS]

  is that unusual Jesse I thought that [TS]

  most craft beers were had some ladies [TS]

  still floating around [TS]

  I most don't it depends on the beer some [TS]

  of the area's bottle conditioned the big [TS]

  example actually sierra sierra nevada [TS]

  pale is bottle conditioned in the [TS]

  traditional way and but I almost I don't [TS]

  think anything that we had today was [TS]

  bottle conditioned so all this would [TS]

  have been the carbonation we've been [TS]

  added before when the bottle as opposed [TS]

  to being created in the bottle like [TS]

  champagne most which one do you like the [TS]

  best [TS]

  oh you know it's really difficult time [TS]

  I'm heavily into the logger the Coors [TS]

  Light he drank in the trunk of his car [TS]

  and I was gonna make some perfectly [TS]

  clear [TS]

  I'm a very every man and so for me I [TS]

  have to be very careful because I i was [TS]

  i was born out of the blast furnace [TS]

  which was iron sit up here we go here ya [TS]

  know and so I there-there's there are [TS]

  things that are indicative of me that [TS]

  are in my DNA that I cannot shake so you [TS]

  know I have to lie and I'm also i'm not [TS]

  a rich man I I can't afford all this but [TS]

  if you were originally if you were what [TS]

  would happen if i were a radio dial you [TS]

  in a bit of a perfect world I I would [TS]

  honestly i would love to share a bottle [TS]

  of the sour performed a barrel they are [TS]

  all connected is yeah jessiebear five [TS]

  let me share that with my wife i like [TS]

  that you didn't bother to turn the [TS]

  bottle to see what it says it just just [TS]

  know your role Steve just bad off for a [TS]

  second that is my role model i know it [TS]

  is to harass people that's right that's [TS]

  my butt them but maybe to actually the [TS]

  the coconut a highway Porter is my [TS]

  favorite of the night [TS]

  Wow of the night girly but i would share [TS]

  um i would share this hour with my wife [TS]

  and I think she would like it [TS]

  what's your favorite beer of all time an [TS]

  hour or right now whatever what's the [TS]

  woods with the beer that you think of it [TS]

  like oh I love that one [TS]

  if I Iron City [TS]

  right Wow Lauren what's your uh what's [TS]

  what was your favorite that we had to [TS]

  make my favorites were the sour and the [TS]

  cézanne yeah I far pick one comm don't [TS]

  want to okay all right then we're just [TS]

  gonna call it a tie [TS]

  sowards on what's your favorite beer ah [TS]

  I have to [TS]

  yeah karl strauss red trolley oh yeah oh [TS]

  yeah and I coronado orange avenue with [TS]

  represent yeah yeah they're beers and we [TS]

  had a really nice weekend consumer [TS]

  walking around drinking a lot of beer [TS]

  and agreed from different places and I [TS]

  they those were fantastic at those are [TS]

  my favorite now that we can get them up [TS]

  in Northern California [TS]

  yeah that's that's a treat can I say my [TS]

  least favorite beer ever [TS]

  yes mom one time I had a Bud Light Lime [TS]

  10 we almost had had spit takes hear ya [TS]

  want our head that was sad but like yeah [TS]

  i did not finish it it was bad I i was [TS]

  offered it because there was nothing [TS]

  else available and I asked these [TS]

  20-somethings how is this and I said oh [TS]

  it's great haha and they were wrong and [TS]

  it was terrible [TS]

  have you tried their lime morita or as i [TS]

  like to call it like Maria I think it's [TS]

  the same thing but it was before they [TS]

  rebranded it because now they have a [TS]

  hundred different things and and i pay [TS]

  attention because I want to make sure I [TS]

  don't have it again [TS]

  look all i have to say is at least it [TS]

  wasn't but lighting clamato okay okay [TS]

  man no no really is Mother's ok by [TS]

  itself [TS]

  no no I make you know it you don't live [TS]

  next to you don't like half a mile from [TS]

  Mexico you don't understand the joys of [TS]

  chulada I really don't i really don't [TS]

  so I dan give me your verdicts what was [TS]

  your favorite that we had tonight I i [TS]

  think it's gonna have to be the the [TS]

  coconut Porter just because Porter's [TS]

  that I do love him and I'm gonna stay on [TS]

  brand here although the logs was pretty [TS]

  good in retrospect I think I might give [TS]

  that a second [TS]

  yeah so the the coconut Porter [TS]

  surprisingly good is because of its a [TS]

  not overwhelming coconut flavor and [TS]

  what's your favorite beer you know I'm [TS]

  and I trying to find one just one to [TS]

  pick is pretty tough but I'm gonna have [TS]

  to second marcos recommendation of the [TS]

  left hand milk stout that's good left [TS]

  hand milk stout that's a good one [TS]

  Marco what was your favorite of the five [TS]

  we tried so the one that I would be most [TS]

  likely to buy a a 64 4-pack of and [TS]

  keeping my fridge or bring somewhere for [TS]

  wide appeal is the allagash days on this [TS]

  is a happy surprise again I'd attention [TS]

  to begin had never had sex on before to [TS]

  my knowledge and this is great and it's [TS]

  a nice kind of all around her [TS]

  however if I had to pick only one of [TS]

  these to finish tonight it would be the [TS]

  maui coconut Porter I i don't think i [TS]

  want a whole lot of them I wouldn't buy [TS]

  like a six-pack of them because the [TS]

  coconut flavor is kind of you know like [TS]

  a one-off gimmick for me like I I don't [TS]

  want to hold ton of that all the time [TS]

  but it is really good for this one can [TS]

  get marco was your favorite beer [TS]

  let me preface this by a US very small [TS]

  closing statement okay I'll allow it [TS]

  people ask me all the time because I [TS]

  because I'm the kind of nerd her roast [TS]

  my own coffee [TS]

  people ask me all the time why I don't [TS]

  bring my own beer [TS]

  hey Marco why don't you bring your own [TS]

  beer tonight because there's so much [TS]

  amazing beer out there that like the [TS]

  reason I Irishman coffees I can't get [TS]

  good coffee near my house at that I like [TS]

  there's a billion different kinds of [TS]

  beer out there and so many of them are [TS]

  so great i will never be able to try [TS]

  them all so the whole it's worth a shot [TS]

  yeah so anyway among the ones I've had [TS]

  so far which is only [TS]

  very miniscule part of the beer world it [TS]

  is a tough call between dogfish head 90 [TS]

  minute IPA and Jimmy Graham reserve blue [TS]

  and while i can find no fault at all [TS]

  like it when you taste the dogfish head [TS]

  90 minute IPA like there's nothing [TS]

  there's nothing that I wish for more [TS]

  from this period is it is perfectly [TS]

  rounded in every way that I like [TS]

  however if I had to pick one beer they [TS]

  could have if i only have one beer is my [TS]

  life I'm a blue grama reserve went out [TS]

  of that is by far my number one beer [TS]

  it's so so good even though you can [TS]

  basically only have like one or two [TS]

  before your sleep for the night but it [TS]

  is so good it's a happy sleep [TS]

  David was your favorite tonight before i [TS]

  say that i just want to say i love all [TS]

  of our yeah we love you too you know [TS]

  what I'm not ready to commit right now [TS]

  did i will say i love the orange avenue [TS]

  wit but i love it partly because i was [TS]

  able to drive across the bridge from San [TS]

  Diego to the island with Steve singing [TS]

  the Simon Simon Simon same yep i was so [TS]

  happy that day of tonight's beers i [TS]

  would have to go with the Almanac and [TS]

  the cézanne I don't know if I could [TS]

  choose between them because they're [TS]

  different they're different thing else [TS]

  write essays on is a wandering eye deer [TS]

  the almanac is a drinking with food beer [TS]

  it turns out that everybody pick [TS]

  something and the cézanne when they [TS]

  pick a tie that's right i think they're [TS]

  telling what's your favorite what's your [TS]

  favorite beer David when i when i will [TS]

  say i have finished three of the beers [TS]

  tonight but i'm alright yeah tell them [TS]

  I'm on my way to finishing the [TS]

  California lager [TS]

  so you know pretty much the duet is the [TS]

  only 1i am not finishing i'm confident [TS]

  in saying that I of all time I would [TS]

  have to go with either raspberry lambic [TS]

  or the shim I blue although the red the [TS]

  white are also quite excellent notion [TS]

  then right under that hoegaarden i just [TS]

  i love hoegaarden Steve what what what's [TS]

  your favorite tonight I'm [TS]

  favorite tonight wow I you know i'd like [TS]

  to say the coconut Porter but i'm just [TS]

  about done with that one right now it's [TS]

  reached the point now where the coconut [TS]

  is kind of taken over [TS]

  exactly and so I'm going to eat it's [TS]

  strange because porters are definitely [TS]

  more my type of beer but I'm gonna go [TS]

  with a saison by itself no ties [TS]

  it's delicious i really like the sort of [TS]

  banana bread flavors and there's a [TS]

  little bit of pepper that sort of floats [TS]

  in there and I think it's very very good [TS]

  it reminds me a little of the witty more [TS]

  on that we enjoyed quite oh yes [TS]

  Oh while I resemble that remark mhm [TS]

  well you know anymore and we're good see [TS]

  what's your favorite all-time favorite [TS]

  beer objectively the best beer of all [TS]

  time is a stone arrogant bastard ale [TS]

  wow you know what did it's the closest [TS]

  I've come to the sort of a hoity-toity [TS]

  sort of thing that the wine snobs get [TS]

  all up to where they you know they run [TS]

  it across their palate mango wood [TS]

  changes character over time [TS]

  fair enough Arrogant Bastard really does [TS]

  i mean it's it's it has three or four [TS]

  different characters to it and it [TS]

  evolves as you drink it [TS]

  I don't you know generally drink a lot [TS]

  of it because it tends to get me into [TS]

  trouble but alright Brian Brian what was [TS]

  your favorite with a massive massive [TS]

  shout-out to the Hawaiian to the maui [TS]

  coconut Porter Porter is using my [TS]

  favorite genre of beer but uh as [TS]

  delicious as that was tonight I am going [TS]

  with the Almanac white label of the sour [TS]

  flavor really really surprised me in how [TS]

  honestly delicious it was completely out [TS]

  of left field but I feel like that [TS]

  sourness as i said before really [TS]

  enhances the flavors in a way the IPAs [TS]

  don't so I loved it and that's the one [TS]

  I'm definitely get a six-pack of and now [TS]

  in addition to my don't think they make [TS]

  the six-pack of and it's just by six lbs [TS]

  by six of them [TS]

  Jesse what jesse was keeping a good [TS]

  poker face their handprints his beard [TS]

  Brian what's your favorite beer favorite [TS]

  beer of all time again with regards to [TS]

  the left-hand nitro milk stout again [TS]

  Porter's favorite genre / that's the [TS]

  beer i have most of my refrigerator when [TS]

  I can get it hell or high water man [TS]

  and I tell ya every single other beer [TS]

  yeah and I have actually all of you to [TS]

  thank for that because i remember [TS]

  everybody talking about on twitter one [TS]

  day when a Budweiser advertisement said [TS]

  nobody likes that guy that brings a [TS]

  watermelon wheat beer to the party and [TS]

  everyone said what I love hell or high [TS]

  water melon so i have to be at a bar at [TS]

  the time where they had hell or high [TS]

  water melon I had it [TS]

  favorite beer of all time I gotta throw [TS]

  a props up for 21st amendment for for [TS]

  their design sense because the reason i [TS]

  picked up their beer yeah first place [TS]

  was because they have the fancy cans in [TS]

  the cans are really great for a variety [TS]

  of reasons but largely because you have [TS]

  that much more surface area to put your [TS]

  your label on and do interesting things [TS]

  with the design and and all of that and [TS]

  then you can throw in a cool little [TS]

  six-pack holder and do even different [TS]

  things with that and they their masters [TS]

  of it i mean i love the look of their [TS]

  their different beers [TS]

  yeah like there are there are direction [TS]

  stuff dude jessie was saying it he [TS]

  doesn't necessarily think the hell or [TS]

  high water melon is among the best it no [TS]

  it's not their best but it's good i like [TS]

  it it's a light beer it's easy to drink [TS]

  its you can drink a whole lot of them [TS]

  drinkability without it that is that is [TS]

  important that Iron City feel to it a [TS]

  moze i really like the cézanne coconut [TS]

  Porter wrist is fine and and it yet [TS]

  truth be told of all of them that's [TS]

  probably the one that i would i would go [TS]

  back and buy just because it's Porter [TS]

  and I like Porter's but I i really like [TS]

  the cézanne I think saison that's got [TS]

  that flavor that like I said I find an [TS]

  IPA is I think like there's a good [TS]

  flavor in there but then there's all [TS]

  this other stuff and a saison that's the [TS]

  flavor so that's what I like so I like [TS]

  that one a lot my all-time I'm going to [TS]

  give a shout-out honorable mention to [TS]

  the stone quadrata Kaylee which is a [TS]

  while yet a Star Trek reference and a [TS]

  quadruple style in the Belgian style [TS]

  like that one a lot [TS]

  I the omagon from Cooperstown New York [TS]

  quadruple is similar Maga is almost [TS]

  always because you just let it happen if [TS]

  we had to be an incomparable up so it [TS]

  had to be uncomfortable episode i got [TS]

  events in Star Trek it was a great idea [TS]

  because they you know they used to use [TS]

  some triticale grain and they it isn't [TS]

  it [TS]

  quadruple style and the reason they did [TS]

  that is because they wanted to make a [TS]

  Star Trek reference i love that about [TS]

  them in reality my favorite beer used to [TS]

  be a sierra nevada Porter it doesn't [TS]

  taste quite as good as it used to [TS]

  so i've switched to the deschutes black [TS]

  butte porter which is widely available [TS]

  and is a very good Porter is very good [TS]

  as that is very good [TS]

  I also really love the anchor porter but [TS]

  i think the black butte porter is [TS]

  probably like that's my go-to standard [TS]

  if I want to have a beer the black butte [TS]

  porter is always gonna gonna treat me [TS]

  right so and you can call it black but [TS]

  border which is later when I buy it at [TS]

  the store often times i will get a [TS]

  sticker from the guy who's checking me [TS]

  out at the story it because it gives [TS]

  black but the essay i think i think i [TS]

  had the black butte porter for the first [TS]

  time at your house Jason and I have [TS]

  searched for it around here and have [TS]

  once or twice found it on tap at places [TS]

  that you like a lot of beers but it's [TS]

  it's hard to find story from Bangladesh [TS]

  she was on a distribution deal because [TS]

  they are all over the place and in the [TS]

  western US they are available it is the [TS]

  most commonly available porter at this [TS]

  point directly stories with you gotta [TS]

  love a brewery whose flagship beer is [TS]

  support is a porter right that never [TS]

  happens we went to bend we went to the [TS]

  brewery and just that it's that moment [TS]

  of like finally a brewery that gets me [TS]

  rock where have you been all right what [TS]

  have we learned nothing that we drink a [TS]

  lot of beer thing nothing we just drink [TS]

  some beer lots of things I think the [TS]

  main lesson to take away here is that we [TS]

  should drink more beer [TS]

  uh-huh secondary adjust Jesse how do we [TS]

  do [TS]

  how do we do I think we did great i mean [TS]

  we drink we drink all the beer guys [TS]

  going my love as it may be to lure the [TS]

  IPA so 545 yeah i mean this is the [TS]

  nature of all beer podcast as we just [TS]

  steadily lose focus as we can't deeper [TS]

  into it i know this was awesome you guys [TS]

  were all great tasters you know taste is [TS]

  hugely subjective you know things [TS]

  literally taste different to different [TS]

  people and everyone has their own [TS]

  preferences and I felt like everyone [TS]

  came in and with an open mind and tried [TS]

  new beers and I feel like everyone found [TS]

  something they liked and everyone found [TS]

  something they never want to put in [TS]

  their mouths [TS]

  then so he's uncovered we covered the [TS]

  full-spectrum absolutely agree it was a [TS]

  lot of fun I'm glad we did this [TS]

  I will have to yeah we'll have to do [TS]

  this again what do you think is next [TS]

  yeah I think we're all meeting at marcos [TS]

  house to homebrew right well thanks to [TS]

  everybody out there who didn't have any [TS]

  beer [TS]

  I hope you have some beer and listen to [TS]

  that's what you should do we have lots [TS]

  of episodes where people don't listen to [TS]

  the podcast until they read the book or [TS]

  they watch the movie so maybe everybody [TS]

  out there went out and got these beers [TS]

  and drank them and now its listing in [TS]

  which case you feel as good as we do [TS]

  shows a lot better now huh yeah shows [TS]

  that doesn't like award-winning way [TS]

  anyway I would like to thank my guests [TS]

  for being here and drinking beer with me [TS]

  it was a it was delightful brian [TS]

  hamilton thank you thank you this is [TS]

  definitely the most fun I've had a [TS]

  podcast be very long time but I don't [TS]

  write you up like it should be this way [TS]

  Steve let's thanks for being here at [TS]

  Yankee basin and for you welcome but [TS]

  actually i buy and pretty much in my [TS]

  element right now I know really [TS]

  this is how you like that was great fun [TS]

  and hopefully we'll get a chance to do [TS]

  this again maybe with a different [TS]

  selection we just got back on some other [TS]

  person handed David Laura you drink all [TS]

  five beers [TS]

  thanks for still being awake today that [TS]

  drug history [TS]

  Marco Arment thank you for being on the [TS]

  uncomfortable and drinking some beer [TS]

  with us a five years in still not witty [TS]

  witty enough that a beer pon we all [TS]

  laughed though [TS]

  see look what you got it sorry it was a [TS]

  punt Dan Morgan thank you know it's [TS]

  gonna go with no you're drunk but it's [TS]

  true you guys are and for the people [TS]

  around the table here my wife Florence [TS]

  no thank you so much [TS]

  you got to drink the beer and you don't [TS]

  have to say too much so congratulations [TS]

  we'll play it that way to meet their [TS]

  quota and now you have to be on a [TS]

  podcast until 2017 she's not even gonna [TS]

  say goodbye she's just like Erica thank [TS]

  you most [TS]

  thank you almost black oh no we're not [TS]

  started [TS]

  thank you so much Jason's house like was [TS]

  that Iron City i heard it was a beer [TS]

  that you don't have so there are stairs [TS]

  that you do not know there are many [TS]

  other beers you may not have yet [TS]

  that's right didn't I made the same [TS]

  reference but you cannot yet drink and [TS]

  finally last but not least at all in [TS]

  fact most jesse friedman from Almanac [TS]

  beer company in San Francisco [TS]

  oh yeah so much for putting this [TS]

  together you that I just want to say i [TS]

  love you Jessie I mean bear mind he's [TS]

  he's five beers in ok so just keep that [TS]

  in mind admittedly he said that to all [TS]

  of us earlier and in the interim he said [TS]

  that to the coffee table and love you [TS]

  podcasts just you've gotten you've [TS]

  gotten people drunk all over the country [TS]

  thank you so I don't know why you don't [TS]

  always do I know everything I can should [TS]

  be like this right [TS]

  I said that beers isn't steve always [TS]

  like this [TS]

  pretty much all right well i hope that [TS]

  for those of you who didn't drink along [TS]

  with us in this episode you lose it you [TS]

  at the very least I had some sort of a [TS]

  contact high from listening to us [TS]

  talking about all this beer and with [TS]

  that we say goodbye to you [TS]

  we're gonna drink some more beer but [TS]

  this is the end of the episode you don't [TS]

  have to go home but you can't stay on [TS]

  this podcast because it's over now being [TS]

  comfortable tonight we will see you [TS]

  again [TS]

  ya next time normal [TS]

  [Music] [TS]