The Incomparable

◼   ► 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]