Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / The Queen of Sours: Ashley Rotruck on Fruited Sour Beer, Instagram & Craft Beer | Episode 110

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The Queen of Sours: Ashley Rotruck on Fruited Sour Beer, Instagram & Craft Beer | Episode 110 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:06
  Stand by for the Brewery Underground
• 0:42
  Well, hey everybody, we're recording because this is a very
• 0:46
  sour edition of the Brewery Underground podcast.
• 0:49
  Scott, I'm so sorry on this podcast that you're feeling so
• 0:54
  sour today. Are you going to be OK?
• 0:57
  I'll rally, I'll rally. I had a little whiskey pour
• 1:00
  before we came on here just to kind of, you know, whip my
• 1:03
  whistle and I'm ready to dive into what we've got here today.
• 1:06
  I know what we've got over here today.
• 1:08
  I know well, don't be dour or sour, just drink some sours.
• 1:12
  That's what we're going to do on this podcast.
• 1:14
  With those puns. The puns, the puns can go on for
• 1:17
  days, but you know, we're going to, we're going to skip through
• 1:19
  a couple of puns here and talk about why we're here.
• 1:24
  We got the Queen of Sours. Yes, yes.
• 1:27
  Wow, OK. I.
• 1:29
  Will take it. Is that an official title?
• 1:32
  Is that official? I'll give you an official title.
• 1:34
  My. Gosh, if you make this into a
• 1:36
  reel, can it like spin above my head and be like Queen of
• 1:39
  Powers? Why not?
• 1:40
  Queen of Sour? We could do that.
• 1:42
  Well, introduce the Queen of Sour.
• 1:43
  Well everybody, it is our official pleasure to introduce
• 1:46
  the Queen of Sours. She is Ashley Rd. truck from the
• 1:50
  beer community. We love her.
• 1:52
  She is a good friend of ours and from West Virginia I think.
• 1:56
  Little Old West Virginia. I think she also may be married
• 2:00
  to some guy that does a podcast and also does a podcast with
• 2:03
  another guy. I mean, there's all kinds of
• 2:06
  things going. Like it's around, right?
• 2:07
  There's just like a bunch of scrubs that just sit all the
• 2:10
  time, you know? I mean, it's another man on a
• 2:12
  microphone. Just what we all need.
• 2:14
  That's right. And I think, I think he's up to,
• 2:17
  I think he just does it so he can drink more beer.
• 2:19
  Ultimately, so too, that's. Right podcast.
• 2:22
  Got to have beer with it. I mean, yeah.
• 2:25
  I mean, you know, I'm also in the community with him, so it's
• 2:28
  not like he needs an excuse. Like, it's not all.
• 2:30
  My wife won't let me drink beer, right?
• 2:32
  Have to have three more podcasts.
• 2:36
  Oh my gosh. Well, from what I understand,
• 2:37
  you guys have a lot of beer in the house.
• 2:40
  Yeah, we have a lot of beer. Our downstairs is basically all
• 2:43
  beer. Thanks to the the lovely 8 tap
• 2:47
  kegerator for two people who live 25 minutes away from their
• 2:51
  closest friends. Not to mention the the cabinets
• 2:57
  in my laundry room that are totally filled to the brim with
• 3:00
  beer and then some that are spilling over in boxes all over
• 3:04
  the place. So yeah, we have lots of beer to
• 3:06
  spare. Well, it's one of those things.
• 3:07
  It's better to have it and not knead it than to knead it and
• 3:10
  not have it. That's true.
• 3:12
  I mean, we're coming up in the winter.
• 3:14
  If there's a snowstorm or a Blizzard, we're set.
• 3:16
  We just got to worry about the milk and the bread and the
• 3:19
  toilet paper, so. I was thinking about that.
• 3:22
  Yeah, I was thinking about that last night.
• 3:23
  It's like I got the beer. I've been on a beer run lately,
• 3:26
  so I got the beer. And yeah, I do have some toilet
• 3:29
  paper, thank God. What else do you need?
• 3:31
  What else do you need? Nothing.
• 3:34
  Literally nothing. Steve had COVID a couple years
• 3:36
  ago and I go, hey man, you need anything?
• 3:39
  Do you have enough beer? That was the only question he
• 3:42
  asked me. I said, hey, I got COVID.
• 3:43
  Do you have enough beer? I'm like.
• 3:47
  And at that rate, could you even taste it?
• 3:49
  It wasn't even probably worth it.
• 3:51
  The only the only bad thing was by the time it ended, what I had
• 3:54
  left in my the end the back of my beer fridge was like some
• 3:57
  blue moon that had been sitting there for a long time.
• 3:59
  So. But you were you were scrape at
• 4:02
  the bottom. Yeah, I.
• 4:03
  Know. I mean, it could always be
• 4:06
  worse, but oof. Yeah, I know, I know.
• 4:09
  Well, you know what? We, we brought you on here today
• 4:12
  because there's a lot of reasons we brought you on here because
• 4:15
  you're a great friend of ours. You're a great friend of the
• 4:17
  beer community. And one of the big reasons is we
• 4:21
  did a beer exchange. We did.
• 4:23
  We sent you some beer, You sent us some beer.
• 4:26
  And it's going to get quite interesting because we have some
• 4:29
  sours. I think you have some sours
• 4:32
  right? All the sours.
• 4:34
  And I think, I think we got a flight going on.
• 4:36
  We're going, they're going to be some pictures on the about this
• 4:39
  podcast. It's going to circulate out
• 4:41
  there. It's going to be pretty wild.
• 4:43
  But Ashley, ladies first or the Queen first tonight.
• 4:46
  The Queen. Yeah.
• 4:48
  All right, well, you start with you.
• 4:50
  Yeah. You guys were kind enough to
• 4:51
  send me some lovely Tennessee beer.
• 4:54
  And since I'm talking to two of my favorite people from
• 4:58
  Tennessee, I'm also wearing my Zool shirt, so I have got the
• 5:04
  lovely Magic wands. This is the coconut pineapple
• 5:08
  upside down pastry sour. And then I've got We are our own
• 5:13
  worst enemy. OK.
• 5:15
  That one's a little full. I'm trying not to drop it.
• 5:17
  Apparently this is a new one according to Scott.
• 5:19
  Absolute nuke. And this is like a little a
• 5:22
  little green apple number. It smells very good.
• 5:24
  I haven't I haven't sipped it yet.
• 5:26
  And then the last one, Strawberry Delight from Southern
• 5:29
  Grass. Yeah, that's good.
• 5:31
  I think I have that in my refrigerator right now.
• 5:33
  Yeah, yeah. Yep.
• 5:34
  Have you sampled any of those as of yet?
• 5:37
  Just got the first one. Oh wow, yeah.
• 5:39
  So the pineapple upside down is like literally liquid pina
• 5:43
  colada, just in beer form. Well, I shouldn't say liquid.
• 5:46
  It is already liquid. Duh.
• 5:48
  Beer form pina colada. Strawberry Delight definitely
• 5:51
  has has a nice little bite to it.
• 5:53
  It's it's a little tart. I like it.
• 5:55
  Oh, that one is 0. The nuke.
• 5:57
  Oh, she is sweet. He is definitely sweet.
• 6:01
  A lot of caramel. But it's good though.
• 6:03
  It's very, very good. What I'm impressed about that
• 6:06
  beer is the nose. The caramel on the nose is
• 6:09
  amazing. Oh, yeah, definitely.
• 6:11
  I mean, as soon as it was like coming out, I could, I could
• 6:14
  totally smell the caramel, like it was crazy.
• 6:16
  And then this, this worst enemy. This is very good, too.
• 6:19
  This is definitely on the sweeter side.
• 6:20
  But it's still very, very good. Yeah.
• 6:22
  Nice. Thank you.
• 6:23
  Awesome, you'd be pre diabetic when you when you.
• 6:26
  Right. We all might be, as a matter of
• 6:29
  fact. We don't want to have to have a
• 6:31
  physical tomorrow, that's for sure.
• 6:32
  Yeah. Well, Steve, do you want to go
• 6:34
  next? Sure.
• 6:35
  I'll go next. So I'm going to start in the
• 6:37
  beginning here. This is out of order and this is
• 6:41
  the blue milk out of. Order.
• 6:44
  Look at this. Show that beer because that's.
• 6:46
  Yeah, I'm going to show the beer.
• 6:47
  I'm going to drink the beer and I got to talk a little bit about
• 6:50
  what's in it because I was telling Scott, even if you're if
• 6:53
  I'm reading with my glasses on, it's hard to make out what
• 6:57
  exactly is in this. So I had to bring it up on on a
• 7:00
  website. So out of order the blue milk.
• 7:02
  It says it is made with milk from bantha and has a flavor
• 7:08
  profile reminiscent of a blue Raspberry float.
• 7:12
  Look at that thing. It looks like something from
• 7:14
  another planet. Yeah.
• 7:15
  Yeah, and actually you got these for us.
• 7:17
  And tell us where you got these from for us.
• 7:20
  Yeah. So there is a liquor store
• 7:23
  that's sort of local to us that's over in Maryland, just
• 7:26
  like right outside of Cumberland.
• 7:27
  So just, you know, 20 minute drive from us.
• 7:29
  But we have never seen RAR there.
• 7:32
  I mean, for as long as I can remember, we've never seen RAR
• 7:35
  there. And then Nick will like
• 7:36
  occasionally stop after work And he sent me a text and was like,
• 7:39
  you are never going to believe what they have.
• 7:42
  And I'm like what? And he sends me a picture and
• 7:45
  they have like all these different Rars and I'm like, are
• 7:49
  you kidding me? And then like I told you guys
• 7:52
  earlier, 1499 for a four pack, like you cannot beat that.
• 7:56
  Like you literally cannot beat that.
• 7:58
  So we have seriously bought every single one that they have.
• 8:01
  They have like the golf line, they've got the Star Wars lines.
• 8:05
  I think that's all that I've really seen like come through so
• 8:08
  far. But they were all ones that we'd
• 8:09
  never had, that we would have probably only ever gotten in a
• 8:12
  beer trade. But we were lucky enough to drop
• 8:14
  20 minutes and get it finally. Well, as you're talking, I can
• 8:18
  smell this thing, so it's time to drink a little bit here.
• 8:21
  Here we go. And I'll admit, until you said
• 8:23
  Star Wars themed earlier when we were divvying up the beers last
• 8:26
  night, did not pick up on that. Until now.
• 8:28
  Now. Come on man.
• 8:30
  I know. No, this is very good and it
• 8:33
  does taste like a blue Raspberry float.
• 8:36
  Blue Raspberry, yeah, is. Very.
• 8:38
  So it tastes like it looks. Yeah, yeah.
• 8:40
  Very tart, but also very good. All right, so here's the second
• 8:44
  one that I have, and this is called.
• 8:47
  They Just see Me rolling. Nice, I do love their can art on
• 8:54
  all the cans. This is basically this is kind
• 8:57
  of wild, it says. It features flavors of oranges,
• 9:01
  pineapple, cake batter and paste 3 cream.
• 9:05
  Yeah, a lot of their beers have the cake batter in it, like,
• 9:09
  yes, so it's so good. What does?
• 9:10
  That look like is it just kind? Of white.
• 9:13
  Yeah, it's like white. Yeah, it's like white.
• 9:15
  And I'm like, what am I smelling?
• 9:17
  I smell a little bit of orange. I can smell a little of the
• 9:20
  pastry on there. So let's see here.
• 9:22
  It's also very weird to see a white beer, but.
• 9:26
  Yeah, like. It's very, it's very thick and
• 9:31
  very dense. I can really taste the orange
• 9:33
  and the pineapple. That's that's more of what I
• 9:36
  taste. So it's very good though.
• 9:37
  So that is that one. I know.
• 9:39
  I just want to think you've seen every color of beer they bust
• 9:42
  out of white, and we have. White.
• 9:44
  Yeah, just plain old white. Plain old white.
• 9:46
  All right. And then this next one, this is
• 9:49
  called the Galunga. I think it's ganja Galunja.
• 9:53
  Ganja galunja. Yeah, something like that.
• 9:54
  Ganja. It's like ganja galunja.
• 9:56
  Yeah. Yeah.
• 9:58
  Ganja galunja. Here we go.
• 9:59
  Glad you got that one, I know how to pronounce it.
• 10:03
  I know. So it says this one is basically
• 10:07
  it's like cinnamon sugar. It's like glazed doughnuts and
• 10:10
  pastry cream with a ton of caramel.
• 10:14
  Man, this should be my breakfast for tomorrow morning.
• 10:16
  Yeah. It should be this.
• 10:17
  Is how I should start the day tomorrow morning right here?
• 10:20
  It's like the same color. It's almost the same.
• 10:22
  Really. It really is.
• 10:23
  It's almost the same color, right?
• 10:26
  It's almost the same color. You could get away with, you
• 10:28
  could take that to work and get away with it and be like, I'm
• 10:31
  just drinking some milk in the morning.
• 10:32
  I could. I could.
• 10:33
  I love it. Yep, here we go.
• 10:35
  Just like just dump it over your cereal.
• 10:36
  Just get one of those like to go cereals and take it with you to
• 10:39
  work and just. I'm telling you, Frosty Flakes
• 10:42
  in there. Yes, I love it.
• 10:44
  Frosty Flakes it is. I love it.
• 10:46
  Yeah, here we go. I love that he chose two of the
• 10:48
  white beers. Yeah, that's wild.
• 10:50
  I don't have any. So that's that.
• 10:51
  That's complete action I. Didn't I didn't do it on purpose
• 10:54
  either. Yeah, we were just doing that.
• 10:56
  So, yeah, this I can taste more cinnamon and caramel in this
• 11:01
  one. It's less dense than the other
• 11:02
  one. All right.
• 11:05
  And then this 4th 1. Here we go.
• 11:07
  So this this is called the ground something called cookies.
• 11:14
  Hold on a second. It's the ground ground grunt
• 11:18
  goodies. It's what this is called.
• 11:20
  You got it. You need glasses for your
• 11:21
  glasses. I know, I know.
• 11:23
  It's like, Oh my God, I'm going to the eye doctor later this
• 11:26
  month, so I might have to. Light up my glasses, yeah.
• 11:29
  Up the prescription doc. I may have to do it.
• 11:31
  I may have to do it in this video, I know.
• 11:33
  And that look like that look at that was part of the storm, that
• 11:36
  was the stormtrooper. It looked like part of the Star
• 11:38
  Wars themed. Yes, look at that.
• 11:40
  Yes, here I'll show it. Again, do they all have a theme
• 11:42
  then have some kind of thing? This is pretty cool.
• 11:45
  So what this one says it is it's inspired by vanilla wave or
• 11:49
  cookies, ice cream and lactose, and basically it has a thick
• 11:53
  creamy texture with notes of banana pudding in vanilla cream.
• 11:57
  Now what's the color on that? Is it got little less white?
• 12:00
  Is this white too? It's about the same, yeah.
• 12:04
  It's about the same, yeah. Maybe just like a just like a
• 12:06
  tinge of yellow. But yeah, let's not get crazy
• 12:09
  can. You imagine if you go in there,
• 12:11
  right? I don't know if they do, but if
• 12:12
  you went to the brewery and you got like a flight and you just
• 12:14
  happened to pick, you got 4 white ones.
• 12:16
  It would be the weirdest looking flight.
• 12:18
  Ever. Craziest flight?
• 12:19
  Yeah, I. Mean really.
• 12:20
  Delicious beer. I'm glad I took pictures of this
• 12:22
  because I'm like, this is one of the yeah, I'm going, this is one
• 12:26
  of the interesting, more interesting flights I've ever
• 12:28
  taken pictures of. Yeah, the color variation is
• 12:31
  wow. Yeah, you said one earlier.
• 12:33
  I'm actually looking at it now. Like yeah, it's 1 blue and three
• 12:35
  white. Yep, wild.
• 12:38
  All right, here we go. The minute truth, he's very
• 12:40
  quiet. It's.
• 12:41
  Processing. Can really feel the lactose in
• 12:44
  this. Yeah, they are very lactose
• 12:47
  heavy, Yeah. Yeah, I can feel, I can feel
• 12:49
  like a combination of like the wafer and the vanilla cream in
• 12:54
  this is what is what I get out of it.
• 12:57
  But all blur them are good though.
• 12:58
  Yeah. Really.
• 12:59
  Yeah. Actually, have you found with
• 13:00
  this series in this brewery that everything they kind of say they
• 13:04
  are, they are? You pick up on all that?
• 13:06
  Because I'm guessing for the most part.
• 13:08
  For the most part, yeah. Like I think I've honestly only
• 13:11
  had one beer from them that I was like, this is not it.
• 13:15
  Yeah, I and it was, it was a super weird one.
• 13:17
  I got it in a trade. It was like a, it was like a
• 13:20
  Zelda themed one. I honestly don't even really
• 13:23
  know anything about Zelda, but it was called like, I think it
• 13:25
  was like lawn, lawn milk or something.
• 13:27
  I don't know if that means anything to you guys, but Nick
• 13:30
  and I both tried it and we both were like, oh, this is not good.
• 13:34
  That was probably the only one that we've been like we can't do
• 13:37
  it because we couldn't even tell you what what was in it like
• 13:41
  what the ingredients were. It was just not for us.
• 13:43
  But everything else is usually always like very to the point.
• 13:47
  And if you look on untapped, this girl's given most of them a
• 13:50
  5 or at least in 4.5. Which kind of we'll get to that
• 13:53
  because that kind of started having these beers tonight and
• 13:57
  doing the trade cuz yeah, we'll get to that.
• 13:59
  You wanted what we can talk about now.
• 14:01
  You wanted us to and Steve, especially it's experience some
• 14:04
  of the fives you had given, yes, in untapped Yeah.
• 14:08
  And some of these are on here, right?
• 14:10
  Yeah, I mean every single one of them I have had, I would have
• 14:13
  had to go back to like look and see, but I know for a fact I at
• 14:16
  least rated them probably 4 point fives or fives.
• 14:18
  Really high stuff. It's understandable, but here's
• 14:21
  my question. Did you, did you drink a lot of
• 14:24
  these and a 16 ounce can, was it on a flight?
• 14:28
  How are you? How are you consuming them?
• 14:30
  Usually Nick and I will split them.
• 14:31
  Yeah, we have these little, I don't even know what you would
• 14:35
  like really consider this, but him and I like I guess it's like
• 14:38
  an 8 oz glass. him and I will usually split stuff that is
• 14:42
  either going to be like kind of heavy or if it's like something
• 14:44
  that we both want to really try. And usually those rars are stuff
• 14:47
  that we both really want to try. So we just split it.
• 14:50
  So it would probably be hard for me to drink a whole one by
• 14:52
  myself, as you know, as they are, you know, pretty sweet or
• 14:56
  pretty heavy, but I could do it. Yeah, but then it limits you how
• 15:01
  many you really can kind of have after that because you got to
• 15:04
  finish this one and then go on to another one where the other
• 15:06
  way you can split them and you can have half and get some more.
• 15:09
  I think it's a good way to do it, Especially this style of
• 15:11
  beers is a really good way to do that.
• 15:13
  And I think of some of those. So Zools, you know that you have
• 15:15
  tonight, some of the ones that I've had, I remember that.
• 15:18
  What was the one that you brought back about a year ago
• 15:21
  shot that it would had like the coconut in it?
• 15:24
  He gave me a 16. Oz can and that thing was so
• 15:27
  dense at the end and it's like you could see the coconut
• 15:29
  sticking to the can inside. And I'm going, man, this is
• 15:34
  going to be a struggle to get through this whole thing, but.
• 15:36
  That's how this is right now, yeah.
• 15:37
  Sounds like reming. Yeah, it's like when I had that
• 15:41
  beer you're talking about. It was some kind of pina colada,
• 15:43
  but that wasn't the name of I forget.
• 15:46
  You get it in a glass there and it's like this glass is never
• 15:48
  coming clean. Just throw it away.
• 15:49
  Like, there's no way that shit's coming off.
• 15:51
  Oh yeah. But it's also understandable why
• 15:53
  you're rating these so high because, you know, even if
• 15:56
  necessarily you're, if you're not a sour person but you like
• 16:00
  sweet beers, you're rating this going, how can you not like it?
• 16:04
  Even if it's too much and you're just going just give me a bit of
• 16:07
  a taste or you're probably rating it pretty high, at least
• 16:09
  in my opinion. Yeah.
• 16:10
  And I mean, like the flavors, like you're looking at a can
• 16:13
  that says it's filled with this, this and this, and you take a
• 16:17
  drink of it and it's like all three of the flavors hit you in
• 16:20
  the face or all five of the flavors hit you in the face.
• 16:22
  So like that's, that's worthy of A5 in my opinion, right?
• 16:26
  Right. The quality's there too.
• 16:27
  Like you can tell they're using real ingredients for this.
• 16:30
  Yes, yeah, well, and Ashley knows that.
• 16:32
  I've teased her a little bit. I'm like, hey, you're checking
• 16:35
  out a 5 again. And there's there's probably
• 16:38
  there's probably a lot of subjectiveness out there from
• 16:40
  people that, you know, are like, I'm not going to, you know,
• 16:43
  something has to be really good for me to rate A5.
• 16:45
  But you know what? I love the fact that you do
• 16:48
  because it just gives another appreciation to, you know, you
• 16:52
  loving craft beer, and there's nothing wrong with that.
• 16:55
  Yeah, well, in I'm I'm a little bit of like a flair for the
• 16:59
  dramatics. Like I'm animated.
• 17:01
  I talk with my hands. So like if something's really
• 17:04
  good it and it just instantly knocks my socks off.
• 17:07
  Like that's that's when you're going to get A5.
• 17:09
  You know, like if I'm looking at this can and this is what it
• 17:11
  tells me and that's what I get as soon as it touches my lips,
• 17:14
  you're going to get A5 in my books.
• 17:16
  Yeah, well. Because there are so many out
• 17:18
  there and you could tell the lesser ones where you were
• 17:20
  supposed to be something and you're like, I think I taste it,
• 17:23
  or it's all of 1 greedy and none of another or that it's not well
• 17:26
  balanced. And those are kind of like, hey,
• 17:28
  you tried. Yeah, and I mean, they're still
• 17:30
  worthy of maybe fours or they're still worthy of, you know, a
• 17:34
  3.75. But like on my scale, if it's
• 17:37
  like if it's like a 3.5 to like a three like it's probably on
• 17:41
  the. Scale.
• 17:43
  So. Yeah, same here.
• 17:45
  Yeah. I don't typically anything that
• 17:48
  I rate like a 3.5 hour below. I'm like, I don't know if I'm
• 17:52
  gonna go back to that one again unless it's been a couple years
• 17:55
  and then my my palate has changed and I'm going, OK, let
• 17:58
  me try that again to see if I actually like it.
• 18:00
  So. Yeah.
• 18:01
  Yeah, exactly. Well, Scott?
• 18:03
  Yeah, I'm gonna because I haven't had a drink yet other
• 18:06
  than the oh. My God, what are you waiting on?
• 18:08
  Come on, man. Actually you can.
• 18:11
  Read yours. You need my glasses.
• 18:13
  Maybe you don't want to use my glasses.
• 18:15
  I can see. Yeah, really.
• 18:17
  I can see him good. I can see actually in this
• 18:19
  lighting, I can actually see it pretty good.
• 18:21
  So, OK, so number one, what I've got is it's the out of order if
• 18:25
  you can see it and it's the tap, tap Tapuru.
• 18:28
  Yeah, I guess he's a hockey. Player Gilmore it's.
• 18:31
  Happy. Oh, that's what it is.
• 18:32
  OK, happy camera. See, I'm missing the whole
• 18:34
  theme. OK, I'm an idiot.
• 18:37
  That's why we brought Ashley on tonight.
• 18:38
  She knows. It all tapuru just tap it in.
• 18:40
  Just tap it out. There you go.
• 18:42
  That's why she's the Queen. That's the Queen.
• 18:45
  This is a bird with copious amounts of strawberry limes,
• 18:49
  rainbow candies, and lactose, so I'll show you.
• 18:52
  It's probably going to look like you would think that would look
• 18:55
  as to me. Maybe it tastes like a Skittles.
• 18:59
  It looks like what you mashed up some Skittles.
• 19:01
  It's kind of what that looks like.
• 19:02
  So pretty. All the nose is everything.
• 19:06
  Oh yeah, that's delicious, that is.
• 19:07
  Well, Skittles is I think is you think you kind of nailed it
• 19:10
  there. It is sweet, but it does have a
• 19:12
  like a sour kind of after taste like a skittle mite.
• 19:16
  Yeah, like a sweet sour together.
• 19:17
  So yes. Oh.
• 19:18
  That's good RAR if you're just. Going to work on this one for
• 19:21
  the next hour. Damn, that's good.
• 19:23
  Holy shit that's good. OK, I'm going to move on to the
• 19:25
  next one. It's another out of order Now if
• 19:28
  you can see that Max strokes and I'm trying to figure out what it
• 19:32
  is. I'm sure I'm missing the theme.
• 19:34
  Am I missing the theme? Glasses.
• 19:36
  If there is a theme on that one, I'm not sure, but it's
• 19:38
  definitely part of that golf line though, yeah.
• 19:40
  OK, I couldn't tell what the theme was, I'm sure I'm missing
• 19:43
  something, but anyway I can read it.
• 19:45
  Good for you. It does say copious amounts of
• 19:47
  lemonade, lemons, iced tea, and lactose.
• 19:51
  OK, that ought to be interesting.
• 19:53
  Yeah, I remember looking at that last night and we kind of split
• 19:55
  some up and he's like, which ones do you want?
• 19:56
  And I remember seeing that one that had the iced tea in it, so
• 19:59
  I was curious. I guess that's that's iced tea
• 20:01
  like. Yeah.
• 20:04
  Yeah, nose. I get the iced tea on the nose.
• 20:06
  Yeah, like a wow, It's iced tea. It's definitely lemon.
• 20:09
  You're definitely getting the lemon.
• 20:12
  And it's almost like a, it's like 1/2 and half like a like a
• 20:15
  iced tea and a lemonade or something.
• 20:17
  Kind of what it tastes like. It's good.
• 20:18
  Yeah, I remember that one being a little more forward on the
• 20:21
  lemonade part, but still very, very good.
• 20:25
  But it does balance out. It's like when you swallow, it's
• 20:26
  like, OK, there's kind of. There's the tea.
• 20:29
  Yeah. OK.
• 20:30
  I like that. That's good.
• 20:31
  All right. The next one, I mean, I do know
• 20:33
  the theme of this one. Look, it's Star Wars.
• 20:35
  Alright, hey, you got 1. One accidentally, but I'm glad I
• 20:41
  did because I didn't realize. Use the Force, Luke.
• 20:44
  Huge the Force Droid juice, which I think is a great name
• 20:48
  and he's holding it's C3PO kinda holding RTD 2 in his hand like
• 20:52
  it's a can or glass or something.
• 20:55
  If you can see that, that's really cool.
• 20:56
  Love that. Anyway, this one is.
• 20:59
  They love the word copious, don't they?
• 21:00
  They? Do love copious?
• 21:02
  Brewed with copious amounts of strawberries, guava cake batter,
• 21:06
  fuel and lactose. I think that's supposed to be
• 21:10
  the Star Wars. OK, all right.
• 21:13
  See, I will pick up on this thing eventually on all the
• 21:16
  themes. That's why.
• 21:18
  We brought we brought her on tonight.
• 21:21
  That's right. To tutor us along.
• 21:23
  Normally I'm the one that it just goes over the head.
• 21:25
  I'm glad it's not just me today. But now when I see this from go,
• 21:29
  you know, going forward out in the wild, I'll look for the
• 21:32
  theme, right? There's gonna be some kind of
• 21:33
  theme. So that's kind of that's
• 21:35
  probably on par to what the color I would think would be,
• 21:37
  especially with the strawberries.
• 21:38
  Yeah, kind of looks. Like the first one too.
• 21:41
  Matter of fact, I separated them in my flight so I would have a
• 21:43
  variant between a different color in between.
• 21:47
  That's freaking delicious too. All right, wow, we are three for
• 21:50
  three so far. Now, Ashley, you sent us 8
• 21:52
  beers, right? And then, you know, Steve and I
• 21:55
  got together last night and we did a little, we did a little
• 21:58
  unboxing, if you will, and we did it at the Tailgate, a
• 22:00
  brewery, and we recorded it. We're going to put that out when
• 22:03
  we put this episode out. But Steve always likes me to
• 22:06
  have the knife. No SO.
• 22:09
  No. So as I'm cutting into the box
• 22:11
  last night, I might I cut a little deep I guess, and I
• 22:14
  nicked one of the cans. No the.
• 22:17
  Side of the can I nicked it enough where and I and I hit and
• 22:21
  I knew I hit it but I was like gosh you know it's just a little
• 22:23
  knife and it's an it's an aluminum can I get the box open
• 22:27
  and. This is so sad.
• 22:29
  Before I could open it all, I could smell it like I could
• 22:32
  smell the beer coming out of it was like so I.
• 22:34
  Definitely think everybody. I think the whole place could,
• 22:36
  yeah. Yes, and it was delicious.
• 22:38
  So I nicked the beer. It didn't ruin the beer.
• 22:41
  Luckily you had them in zip lock bags, the big freezer bags.
• 22:44
  So it contained it contained a bit of it in there and it
• 22:47
  stopped coming out. So all we had to do, we had to
• 22:49
  drink it then. OK, So we got a couple of water
• 22:51
  cups in the brewery and then we split the we split that one and
• 22:54
  that one was who needs fitness unless you'd had that one.
• 22:59
  It was lactose, sour pink lemonade, lemons and pastry
• 23:02
  cream. And it kind of looked like it
• 23:03
  too. It kind of had.
• 23:04
  It was close to those white ones Steve had, but it had a little
• 23:06
  more paint to it. Yeah, basically got the whole
• 23:08
  thickness part that the dense portion of.
• 23:13
  It was fantastic and we drank it fresh and I was like, well we
• 23:15
  can't save it so we drank it right then.
• 23:17
  However, however I still have a fourth beer and I have
• 23:21
  something. I had something in the fridge
• 23:23
  because if I before I knew we were going to do this lineup, I
• 23:25
  had some sours I had pulled aside and I do have one from
• 23:28
  Dissolver and it's called PB and Jelly Engine.
• 23:32
  Love that one. Peanut butter and Jelly
• 23:35
  cheesecake. Yes, yeah, Such a good one.
• 23:38
  I heard that you guys are getting dissolver down there.
• 23:40
  I was like, you're so lucky. A little bit, yeah.
• 23:44
  It's it's like it's random. When we get it, though, you'll
• 23:46
  see three or four and then and they're out of Asheville and
• 23:48
  they're. I love that place.
• 23:50
  Yeah, we went to Dissolver in Asheville and that was like one
• 23:52
  of our favorite stops. Such an amazing place.
• 23:55
  And it's a little, it's not far away.
• 23:57
  It's just it's not near the downtown area.
• 23:59
  It's not in the downtown area, the rest, but it's not far.
• 24:01
  It's easy to get to. I love that place.
• 24:02
  Oh yeah. And here's what it looks like.
• 24:03
  It does look like it would be like a PB and J style.
• 24:08
  So let's see what this. I love that beer that much.
• 24:11
  I can smell the peanut butter for sure, yeah.
• 24:13
  Yeah, gonna love. It, yeah, it's probably more
• 24:15
  Jelly on the on the pallet, but the peanut butter's still there.
• 24:19
  Too dim. All right, that's well, maybe
• 24:21
  it's because the cheesecake. Oh, yeah, I'm getting that too,
• 24:23
  So. OK, Fantastic.
• 24:25
  Fantastic. So that's great.
• 24:26
  I'm sorry. I couldn't.
• 24:28
  I'm sorry I couldn't have the 8th one out here because I
• 24:30
  ruined it. That's OK.
• 24:33
  That's OK. We just drink.
• 24:34
  It down, it's OK, at least you got to try it.
• 24:38
  Like I'm glad you didn't have to like cut out of like the bottom
• 24:41
  of the bag and just like drink it out of the bag, you know,
• 24:43
  that's like some color level shit or something.
• 24:46
  I actually didn't even believe him at first when he said he cut
• 24:48
  through it and I was like, no, you didn't.
• 24:50
  And I think I had that on video. I'm like you did not.
• 24:54
  I wouldn't. Have.
• 24:55
  Believed it. Luckily, of course, the cane was
• 24:57
  up right when I naked it so just I think just the pressure
• 24:59
  released some of it it never really spilled out.
• 25:01
  Some of it came up but then it was like all over the can and
• 25:04
  like, all right, Steve, give me a couple glasses that we're
• 25:06
  drinking beer in a burger different.
• 25:08
  Yeah. So anyway, thank you for all
• 25:10
  these. These are fantastic and
• 25:11
  delicious. Yeah, they are.
• 25:13
  Thank you for mine. I would have every single one of
• 25:15
  these again on a flight. Whoa, yeah.
• 25:18
  Well, which you get through all 16 ounces of each of those cans,
• 25:20
  yeah. Right.
• 25:23
  It's like 4 flights ultimately. It really is.
• 25:26
  Like you're gonna feel about as big as the girl from Willy Wonka
• 25:30
  when she eats the blueberry candy and she gets like the big
• 25:33
  of the house. That's what you're gonna feel
• 25:34
  like after all that. Willy Wonka reference.
• 25:37
  Yes. Yes.
• 25:38
  Wasn't she Veruca Salt? Was she Veruca Salt by the?
• 25:42
  Way can you? Remember, they were named it.
• 25:44
  You see this like how what it's leaving on, it's already, yeah,
• 25:47
  leaving the road. Throw that glass away too.
• 25:49
  This is great. Yeah.
• 25:50
  Love it. Well, actually you have we we've
• 25:53
  known you originally from your beer page.
• 25:56
  It's kind of how we all kind of and and Nick's and we all kind
• 25:59
  of through Instagram and stuff. And I don't think we mentioned
• 26:01
  it at the top of the show, but you are Brudette WV.
• 26:05
  Yeah, Nick is brew dude. So when I joined, I hung onto
• 26:10
  those coattails and just made myself brunette.
• 26:13
  Why not? It's easy to find you 2, right?
• 26:16
  If I'm looking at Instagram and looking for one or the other,
• 26:18
  it's like, well, I'm gonna find you both at the same time.
• 26:20
  Exactly. You can't go.
• 26:21
  Search when did you start your page?
• 26:23
  So I started in May of 2024 because Nick had started about a
• 26:29
  year prior to that. And when he told me he was doing
• 26:32
  it, I was like, you're, you're making a beer Instagram page.
• 26:35
  You don't even like social media.
• 26:36
  Like, why are you making more social media?
• 26:39
  And then he like started taking off and like, you know, he was
• 26:42
  like talking to people like you guys, you know, and some of like
• 26:45
  our other friends within the beer community.
• 26:47
  And I found myself being like, tell him I said hi, tell him I
• 26:50
  tried this beer, you know, And then he just kind of like looked
• 26:53
  at me one day and was like, why don't you do it?
• 26:55
  And I'm like, what business do I have having a beer Instagram.
• 26:58
  I don't know anything about beer other than like, cracking one
• 27:01
  open and drinking it. And he was like, it doesn't
• 27:03
  matter. Like, it's not that serious.
• 27:05
  And I'm like, yeah, you're right.
• 27:07
  So I did it, and here we are. When you started it was was the
• 27:10
  goal to be like, hey, just drink the beer and kind of the way do
• 27:13
  it now or drink the beer, rate it, you know, show it off, maybe
• 27:16
  give up a little post about it. Was that the goal or was there?
• 27:19
  Did you have more in mind? So I really feel like I was kind
• 27:22
  of just copying Nick in the beginning because I mean, I
• 27:25
  would take pictures the I still kind of take pictures the exact
• 27:28
  same way he does. But I mean, like if you go back
• 27:30
  and you like look at my earlier post, they are almost exactly
• 27:34
  reminiscent of the exact same way that that Nick would post.
• 27:37
  I just think that the difference is that I went a little more
• 27:40
  down the, the rating Rd. than what he did.
• 27:44
  But I mean, now though, I, I feel like I've like kind of
• 27:48
  started to like transform with like how I'm, I am approaching
• 27:52
  post like it's definitely not the same as it was in May of
• 27:55
  2024, which is kind of good because I do feel like I'm
• 27:58
  getting a little better at it. It's a little, it's a little
• 28:00
  more fun and free flowing. And it's not just like here is
• 28:04
  beer. Beer tastes like this, You know
• 28:06
  what I mean? Like it's not as like robotic as
• 28:08
  it was before. So it's it's getting to be more
• 28:10
  fun now. You give great descriptions when
• 28:13
  you're posting things. I mean, I could see why there's
• 28:16
  so many people that want to follow you because I look at
• 28:18
  some of the stuff that you post and Nick post and I'm going, you
• 28:21
  know what? Yeah.
• 28:22
  I mean, you make it fun. And that's what the beer
• 28:25
  community is all about. Thank you.
• 28:26
  Yeah. Like when I was in college, like
• 28:29
  people like my professors and stuff would always, if I was
• 28:32
  like writing a paper, they would say you write the exact same way
• 28:35
  you talk. Like you can't do that.
• 28:37
  But like ear, that's exactly what I'm doing.
• 28:40
  Like, you know, like I am literally writing exactly how I
• 28:44
  would talk to you if we were face to face talking about a
• 28:47
  beer. Or like if someone like asked me
• 28:49
  to describe something like I'm not going to come up with these
• 28:51
  frou frou words and try to sound like I know exactly what I'm
• 28:55
  talking about because I don't Like, I can't tell you what kind
• 28:58
  of malts are used or what kind of hop is used or this, that and
• 29:01
  the other. But I can tell you if something
• 29:04
  has like a specific taste or whatever else.
• 29:07
  So I'm not a pro, but I guess I'm having fun with it and
• 29:11
  that's all that matters. Yeah.
• 29:12
  And you're describing, like you said, you're describing what you
• 29:15
  like about the beer, what you taste.
• 29:17
  And that kind of just normalizes for people.
• 29:19
  I can read that and be like, OK, I understand those words.
• 29:22
  Yeah, exactly. Because if, if we start getting
• 29:24
  into all the beer terminology, these people are not going to
• 29:28
  know that. So I'm not going to try to
• 29:30
  pretend to be something I'm not. Right.
• 29:33
  Yeah, I get and like it, like in the whiskey world and the
• 29:35
  bourbon world, people do. And that goes even deeper
• 29:37
  because there's, you know, you're getting notes of leather
• 29:39
  and tobacco. And I'm like, man, is it good or
• 29:43
  not? Yeah.
• 29:45
  Does leather taste good? I don't know.
• 29:47
  Yeah. It's, you know, sometimes when
• 29:49
  when in that, in that realm, it's like, I'd rather don't tell
• 29:52
  me what's supposed to be in there.
• 29:54
  You let me figure it out because the power of suggestion
• 29:56
  sometimes too, it's like, oh, maybe I do taste leather.
• 29:59
  I don't know. Yeah.
• 30:01
  Yeah, exactly. You start gaslighting yourself.
• 30:03
  Is that what I? Tasted.
• 30:05
  I know sometimes, sometimes I'll be drinking a beer and you're
• 30:07
  just drinking it and then all of a sudden they go, you know,
• 30:10
  maybe I should have looked to see exactly everything this beer
• 30:14
  had in it before I started drinking it so I can give it a
• 30:17
  better rating or give it a better summary.
• 30:20
  But even still though, even afterwards, it's still a lot of
• 30:23
  fun to see. All right.
• 30:24
  Yeah, I am tasting banana or I am tasting grapefruit or
• 30:26
  whatever it. Is yeah, I feel that way on
• 30:28
  Untapped sometimes. Like I'll look up a beer and
• 30:31
  I'll like, like I'll see the flavor profile and there'll be a
• 30:33
  flavor that I'm like, I didn't taste that flavor.
• 30:36
  And then I take a drink and then I'm like, there it is.
• 30:39
  And I'm like, no, stop it, you didn't taste that the first
• 30:42
  time. You can't do that right?
• 30:44
  I think it can be helpful in the fact like maybe if you're
• 30:46
  picking up on something and there's something else there and
• 30:48
  I'm like, man, I don't know what that is or can't describe it.
• 30:51
  And then you see, maybe you see a description and you're like,
• 30:53
  oh, OK, maybe that is what that thing is.
• 30:56
  Yeah. Yeah.
• 30:57
  When you when you check in on tap, do you pick flavor profiles
• 31:01
  too? Like that little section that
• 31:02
  you can when you when you check in.
• 31:04
  Yeah, yeah, no, I definitely do sometimes.
• 31:06
  Yeah. Like if there's like something
• 31:07
  that I don't see pop up or if there's like the one that always
• 31:10
  gets us. And I feel like we've probably
• 31:12
  had this conversation, like, not on the mic, but whenever you're
• 31:15
  drinking something that is spiced and people call it spicy.
• 31:19
  Yeah, like there's a difference between spiced and spicy.
• 31:23
  So that's definitely one. I'm like, this is not spicy,
• 31:25
  this is spiced. So you got to go find spice.
• 31:28
  Yeah, yeah, for sure. Because spice is more say that
• 31:30
  winter like a winter ale or something, right.
• 31:33
  And one of those spices are where there's a nutmeg or any of
• 31:35
  those kind of winter type spices.
• 31:36
  But spicy is more of that like a pepper, yes, or something hot.
• 31:40
  And and yeah, because we there are hot beers out there.
• 31:43
  Yeah. So we talk about this, Scott and
• 31:45
  I do a lot. Then there seems to be this line
• 31:47
  of demarcation as to what separates a beer from a sour and
• 31:52
  a sour fruited. Yeah, yeah.
• 31:54
  Yeah, yeah. Let me elaborate real quick.
• 31:57
  The term sour to me and actually one of these actually I would
• 32:00
  deem a sour. And I know they're all into the
• 32:01
  one category, sours, fruited sours, whatever the definition
• 32:05
  is. But I would, I would not mind if
• 32:07
  they broke the the fruited stuff out this stuff we're drinking
• 32:10
  tonight into a different category, you know, fruited
• 32:12
  something and maybe even throw the word sour.
• 32:13
  But just to call it sour in a category, I think, I think it
• 32:17
  earned its own place now I do. Yeah, I mean definitely.
• 32:21
  And I mean, even these like these like smoothie sours and
• 32:24
  stuff like that, that, I mean, it is like it's, it's like a
• 32:26
  whole other ballpark. And yeah, I mean, there's people
• 32:29
  that are like, oh, it's a seltzer or oh, it's, I'm like,
• 32:32
  it's all beer. It's all beer.
• 32:34
  I'm like, we're making it so complicated.
• 32:37
  It's just all beer. We went to a place called Fable
• 32:39
  on the way to Cincinnati last year and we stopped at a
• 32:41
  meatery, and we have a meatery around here that it's really
• 32:45
  good and we love it. And with the meatery there, it
• 32:47
  was more the meat that they had was more this than it was.
• 32:50
  I mean, it had meat in it. They made meat.
• 32:51
  But that's the beers were like this, right, Steve?
• 32:54
  There was like versus like. So yeah, The funny thing was, is
• 32:57
  I we got there and we were there for like an hour and got a
• 33:01
  flight of like 2 crap beers and then some meat and I got 2.
• 33:05
  And then the guy that was there, of course, he started sharing
• 33:07
  some. And about an hour later, we're
• 33:09
  heading to the Reds game and we were on this, they call it the
• 33:13
  Cincinnati Streetcar. And I looked at Scott and I
• 33:15
  said, I think I'm having a diabetic coma moment.
• 33:18
  It lasted, it only lasted for like a minute, but it was just
• 33:21
  kind of like, boom, it just hits you because it was really
• 33:23
  strong. But the meat, yeah, the meat
• 33:25
  that we had though, the one was like, AI know, the one I got was
• 33:30
  was coconut. And that one was really freaking
• 33:32
  good. And I like coconut anyway.
• 33:34
  And that one was really freaking.
• 33:35
  Good. You know what, I almost think,
• 33:38
  you know, they've got to put ABV on these cans and stuff.
• 33:41
  Some of these I wouldn't mind if they put like the sugar content
• 33:44
  or something, right? There's got to be something to
• 33:47
  that. Yeah, for sure.
• 33:48
  And it wouldn't deter me. I would just want to know what
• 33:50
  it what it is. Or maybe you wouldn't want to
• 33:53
  know what it is I was. Going to say it might actually
• 33:55
  really deter you if you actually saw what it was.
• 33:58
  What? The hell am I doing here?
• 33:59
  Yeah, that would definitely be me.
• 34:02
  Especially if like the the serving size, like on a 16 ounce
• 34:05
  maybe it's probably supposed to be two, right?
• 34:07
  And it's like 50 grams, yeah, 50 grams per serving of sugar.
• 34:12
  Yeah, and see, last night at Tailgate, when when we got there
• 34:15
  and we were drinking some other beer and then we dug into that
• 34:19
  one that Scott spilled. I'm just kidding.
• 34:22
  I. Cut it and he and he that beer
• 34:24
  was talking shit and I told it I would cut it if it kept going.
• 34:27
  Right, That beer 0 That's right. And then Scott ordered this wild
• 34:32
  pizza that he couldn't get through.
• 34:33
  And I'm, I'm thinking, you know what?
• 34:34
  It was probably too much for the beer.
• 34:36
  You were just like, I don't think I want to I get through
• 34:37
  their pizza now either. Pizza was.
• 34:40
  I kind of looked at you like, no, I don't want any of it.
• 34:42
  I've had what? Is the definition of a wild
• 34:44
  pizza. Yeah, there's was like they do a
• 34:47
  pizza of the month and this was, it was ham, macaroni and cheese.
• 34:51
  And I thought that kind of a decent combination, right?
• 34:54
  Yeah. And they could have stopped
• 34:56
  there, but then they put some kind of like cake, not cake,
• 34:59
  like cornbread crumbles all over it.
• 35:02
  And it was. And I didn't think that would be
• 35:03
  bad either. It was way too much of that.
• 35:05
  And it was the sweet cornbread. So it just, it just, it just the
• 35:08
  combination wasn't the worst thing I ever had, but the
• 35:10
  combination I was like, yeah, it's just not.
• 35:11
  I mean, I would have tried a slice for sure, that sounds
• 35:14
  really good. They could have done without the
• 35:16
  cornbread part I think. OK.
• 35:17
  Yeah, that's probably. Fair.
• 35:18
  I tried it, never again. Here's more of my milk here,
• 35:21
  boys and girls. Here's more of my milk.
• 35:24
  Steve's gonna be the healthiest of all of us today.
• 35:26
  Milk, another body. Good.
• 35:28
  Yes. You know, it's a shame I don't
• 35:29
  have any cereal. I would get up tomorrow morning,
• 35:32
  maybe after this podcast is over, I need to run down the
• 35:34
  street and get me some, like you said, Frosted Flakes or maybe
• 35:37
  some, you know, peanut butter come to crunch or something.
• 35:39
  And yeah, tomorrow morning. Cinnamon Toast Crunch.
• 35:43
  Yeah, yeah. You might have some of that beer
• 35:45
  leftover, so you might need to put it to use.
• 35:47
  Might need to. It's what's for breakfast, boys
• 35:51
  and girls. It's what's for breakfast.
• 35:52
  Yeah. Love it.
• 35:53
  In since you've had your page have have certain posts or say,
• 35:58
  say things like an unboxing or video you make or something is
• 36:02
  is there anything that kind of spikes that you see when you do
• 36:05
  those things kind of gets more attention than other things like
• 36:08
  have you noticed the trend anything you've done?
• 36:10
  I wish that I could explain Instagram trends.
• 36:13
  I was literally thinking about that earlier today, like when I
• 36:16
  was working on dinner because I get the most random things that
• 36:21
  will quote UN quote blow up. They don't really blow up.
• 36:24
  But I mean, I could post the same exact kind of post for like
• 36:28
  days in a row, get 100 likes, get 150 likes.
• 36:31
  I might even get like 200 likes and then the same exact post
• 36:35
  just out of the blue one day. Like I think the most I've
• 36:38
  gotten is like 650 on something, which is a lot considering I
• 36:44
  don't post the way other people post on the community.
• 36:48
  So it's like, I don't, I don't know, like I don't understand, I
• 36:51
  don't understand how it works. I don't know how the algorithm
• 36:54
  is working. Like, you know, I'll go through
• 36:56
  waves with that. Right now I'm in the middle of
• 36:58
  this weird wave where like all of these like random accounts
• 37:00
  are starting to follow me and my profile is seeing like, you
• 37:05
  know, bigger visibility numbers. Like, I'll take it, you know, I
• 37:08
  just, I think that's awesome, but I'm just like, I don't
• 37:10
  understand. I don't know how it works.
• 37:12
  I know it's almost like if you if I knew what the the recipe
• 37:16
  was, I we would just keep doing that.
• 37:17
  We. Would just keep doing that.
• 37:18
  Exactly. Like I mean the only thing that
• 37:21
  I can like specifically think of is I kind of like rode the
• 37:25
  coattails of beer Jimmy when his post with the beer that I sent
• 37:30
  him went viral and he got, I mean he went from having like
• 37:34
  4000 followers to having 20,000 followers because of that beer
• 37:39
  post. And it wasn't even anything.
• 37:42
  It was literally him walking out to the garage like he always
• 37:45
  does, open up that fridge, grabs that beer, says this is from my
• 37:48
  friend Ashley in West Virginia. And then overnight, there it is.
• 37:52
  You think, I mean, it's got to be something with Instagram and
• 37:55
  some kind of algorithm or they're taking somebody every
• 37:57
  now and then and just open the floodgates and like, hey, whole
• 38:00
  world have access to this. Yeah, Yeah, it is.
• 38:04
  It is weird sometimes you don't know because you could sit there
• 38:07
  and like, just post a beer, you know, hey, I'm sitting on my
• 38:10
  porch. I'm just drinking a beer.
• 38:11
  And you post that and then like, you know, the other day I was in
• 38:15
  Cincinnati and I'm posting and couple days later the guy from
• 38:18
  Northern Row who I ran into, it is like here, will you put our
• 38:22
  beer sticker on the on the fridge?
• 38:23
  And he's doing it. And he's like, you know, kissing
• 38:25
  our beer sticker. And I'm going, well, that should
• 38:28
  get a lot of likes right away. But I think sometimes people
• 38:30
  just want to see like a picture. They see the picture like, oh,
• 38:33
  I'm like that instead of watching like a quick video or
• 38:36
  something. It's hard.
• 38:37
  It's hard to know sometimes. I've noticed it's that too.
• 38:39
  Like it's so weird because I understand that Instagram is a
• 38:43
  visual medium that's like usually just pictures.
• 38:46
  But then you see like, you know, actual like influencers who are
• 38:51
  out in the wild doing promotional videos or like
• 38:54
  videos of them of them on trips and stuff like that.
• 38:57
  And they're getting like 10's and thousands of likes.
• 39:00
  But then we make a beer unboxing video and it gets like 100 likes
• 39:05
  or it gets like 50 likes. I'm like, I don't, I don't
• 39:08
  understand. I don't know what you want from
• 39:09
  me Instagram. And you feel like an unboxing is
• 39:13
  just as interesting as anything those people are doing.
• 39:15
  I would find it more interesting honestly.
• 39:17
  Yeah. You know, what are you opening
• 39:18
  up? What's in the box?
• 39:20
  What's in the box? What's in the I love doing the
• 39:24
  reels. I think they're so much fun
• 39:26
  because it's like, you know, 30 seconds sometimes or whatever,
• 39:29
  and it's just like boom, boom, boom.
• 39:30
  Here's what we're doing. Here's where we are and
• 39:32
  everything, you know, we're part, we're all part of the beer
• 39:35
  community. It looks like you're having fun,
• 39:36
  so you never know. Sometimes, yeah.
• 39:38
  And you don't know what like, and I'm this way when I'm when
• 39:40
  I'm on Instagram or whatever and I'm flipping people's attention
• 39:43
  spans are non existent. Exactly.
• 39:46
  And you feel like you're putting the greatest content out.
• 39:48
  You know, if you'd stick with me for a minute and I'm going to
• 39:50
  have people just won't stick around that long.
• 39:51
  Or the other thing too, if I do post, I really try to stay away
• 39:54
  from posts with multiple pictures because I just feel
• 39:57
  like they'll look at it. They might even like it, but
• 39:59
  they're not going to look through the other pictures.
• 40:00
  One picture flip. Like you know that?
• 40:02
  Yeah. Where the real is, it just kind
• 40:04
  of does it for you, right? Flipping through the thing, if
• 40:06
  they stick around long enough, yeah, it's just one of my
• 40:09
  mentality on on pose. But I don't, I don't know what
• 40:12
  people's what, what they're thinking and what they're
• 40:13
  looking at. You know, Ashley, if Scott did
• 40:16
  this, if he just maybe shaved his head one day and you know.
• 40:24
  What do I win? I I don't.
• 40:25
  Benefit you, you, you. You get this.
• 40:30
  I don't know, man. It may get a lot of likes, don't
• 40:32
  you think? Right.
• 40:33
  If Scott did that, actually there were probably a lot of
• 40:35
  people that would be like, oh, I'm liking that he's shaving his
• 40:39
  head. Yeah, that's too far.
• 40:42
  What if? Yeah, go ahead.
• 40:43
  Sorry I. Was going to say or we could
• 40:44
  release that photo of Scott and Nick.
• 40:48
  I don't mind that that's. With Nick's hair, right?
• 40:51
  It's hot. In love with the hair.
• 40:53
  I mean, maybe that'll go viral. That should go viral, that.
• 40:56
  Should go viral. You could not duplicate the
• 40:58
  looks on our faces if you ride. That was completely natural.
• 41:03
  True love. That's so funny.
• 41:05
  I don't even know why I was there.
• 41:07
  I was just there to take the photo.
• 41:09
  The timing could have been any better.
• 41:12
  There was some man crushing going on that day, Yeah.
• 41:15
  The man crushing for sure. But no, I don't know.
• 41:18
  I don't know what what people want to see or what not, You
• 41:21
  know, what they're looking for. You know, we, I've done, we do
• 41:25
  full videos, we've done 123 minute videos, we've done 15
• 41:28
  second videos, we've done everything in between and they
• 41:31
  all just comes to be about the same, right?
• 41:33
  People slipping through and just likes.
• 41:34
  And you have the certain ones that are probably always going
• 41:36
  to like your stuff and follow you and do that thing.
• 41:38
  But I can't find any rhyme or reason to it.
• 41:40
  No, I really can't either. I mean, I do agree, I think that
• 41:45
  the videos that are a little shorter do seem to get more
• 41:49
  attention. But that also kind of like makes
• 41:51
  me sad because like, you know, like if somebody sends me a box
• 41:55
  of beer or if somebody like sends me something like, you
• 41:57
  know, I want to make an appropriate video that's like
• 42:00
  thanking them. And you know, only having like
• 42:04
  15 or 30 seconds, just like it just doesn't feel like enough
• 42:07
  sometimes. But then it's like you can't
• 42:09
  have a 5 minute video either because nobody's watching that.
• 42:13
  Right. I know, I know.
• 42:14
  But you know, you're still going to do the the unboxing.
• 42:16
  I do. You know, if it's 5 or 6, Steve
• 42:19
  and I did a couple with a box you guys sent once and shit, it
• 42:22
  might have taken 6789 minutes. We didn't care.
• 42:24
  It was fucking, we're doing it. The content was good and it was
• 42:27
  fun. And we just.
• 42:28
  And you want to pay it back, right?
• 42:29
  You want to make that video And it's and it's fun for the person
• 42:31
  doing it, especially the unboxing, because we don't know
• 42:34
  what we're getting. It's like Christmas.
• 42:35
  Yeah. I'm just glad last night that
• 42:37
  Scott didn't cut himself and the EMTs didn't have to come see
• 42:40
  that. What happened to me?
• 42:41
  Oh hell, I can't see my finger. I don't have my glasses on.
• 42:45
  No, yeah, it probably is good that you had the knife then,
• 42:48
  Scott. Yeah, it is.
• 42:49
  Only the beer was sacrificed. Only the only the beer was
• 42:52
  sacrificed. So Ashley sacrifice Steve.
• 42:54
  There's something there's a really big important question we
• 42:57
  have to address here. I think I might know.
• 43:00
  Yeah, I think you do. Can you say it out loud for me?
• 43:03
  Because I think you know what I'm going to ask.
• 43:04
  Are we are we going to talk about pickle beers?
• 43:06
  Yes, we are. He knew it.
• 43:09
  We have to. We have to.
• 43:11
  I'll say this before the very the very first thing Steve has,
• 43:14
  the very top of the page is the pickle beer thing.
• 43:17
  So pickle beer. The most important question, I
• 43:20
  mean, here we are 47 minutes into this podcast and.
• 43:24
  Finally touching on it, we're. Finally, touching on the very
• 43:28
  most important topic here, and that is your love, and I love
• 43:32
  it. Your love for pickle beers?
• 43:34
  I do. So I also, I first want to say I
• 43:38
  appreciate your journey with pickle beers because I know it's
• 43:41
  not an easy journey for you, but you are willing to go on the
• 43:45
  journey and that's all you need. You just you need to be willing.
• 43:48
  I'm willing just. Comes natural.
• 43:50
  I'm willing, yes I would. I would say I will drink pickle
• 43:53
  beers. I would say the one that I
• 43:55
  probably won't drink again because I'm not a big spicy guy
• 43:58
  anyway when it comes to beers is that one like I may have to tap
• 44:02
  out on? If I get another one, I'd
• 44:04
  probably try it again. Maybe we could return for a
• 44:06
  podcast episode and you'll see my face going, OK, that'll be
• 44:11
  fun. But on the other hand, it
• 44:13
  doesn't mean it's an absolute crap beer.
• 44:15
  It just means, hey, maybe not be my thing.
• 44:18
  Yeah, absolutely. Well, if it's any consolation, I
• 44:21
  really didn't even like Pickles until I was in like my mid 20s.
• 44:25
  So, like growing up, I hated Pickles.
• 44:27
  I would not eat Pickles. Like it was just not for me.
• 44:30
  And then I remember when I was in college, like we had went to
• 44:34
  like a Buffalo Wild Wings or something and somebody had
• 44:36
  gotten fried Pickles and I tried it and I was like, holy shit,
• 44:40
  this is amazing. I haven't been eating Pickles.
• 44:43
  And then before I knew it, I was like just literally buying like
• 44:45
  jars of Pickles and just like eating them as snacks.
• 44:48
  So I mean, I was probably like 2122 when that happened.
• 44:51
  But with the whole pickle beer thing though, like I didn't even
• 44:55
  know that pickle beers were a thing until honestly, the one
• 44:59
  who got me into it was Andy the Jersey jerk off because he had
• 45:05
  first him and I like one of like the first like beer trades we
• 45:08
  ever did. He had sent me a Martin House
• 45:10
  mustard beer, and I was like, oh, OK, we'll give it a try.
• 45:15
  Like, I like mustard. I don't love mustard, but I like
• 45:18
  mustard. Tried it.
• 45:19
  It wasn't for me. Glad I tried it, though.
• 45:22
  And we were just, like, going back and forth.
• 45:23
  And he was like, do you like Pickles?
• 45:25
  And I'm like, yeah, like, I like Pickles.
• 45:27
  And he's like, well, Martin House makes all these pickle
• 45:30
  beers. Like, I'm happy to send you some
• 45:32
  if you want to do another trade. So I'm like, yeah, sure.
• 45:34
  And he sent me the plain pickle and the strawberry pickle.
• 45:39
  And it was like, after that, I was done.
• 45:42
  I was set. Strawberry pickle.
• 45:45
  Describe that one. I actually sounds pretty good
• 45:47
  like I I would try that. Yeah, it is really good.
• 45:50
  Yeah. So it kind of tasted like a
• 45:53
  strawberry lemonade mix with pickle juice.
• 45:56
  Like those Martin House pickle beers are the top tier for me.
• 46:01
  Like I am going to judge every single pickle beer based off of
• 46:05
  those Martin House pickle beers because if you, I mean, they
• 46:09
  have so many, you guys will have to get on Instagram or on
• 46:11
  Untapped and just look up the Martin house pickle line and
• 46:15
  just they have every single flavor under the sun and it's,
• 46:19
  it's unreal. And when they tell you that it's
• 46:22
  pickle and whatever this other flavor is, that's 100% what it
• 46:26
  is like. And there's just, there's no
• 46:28
  denying it. Like our our friend, friend of
• 46:31
  the pod, Keith Porch beers USA. He picked me up a variety pack
• 46:36
  not long ago and it did have the strawberry one in it, which you
• 46:39
  know, I've already had, but that's fine.
• 46:41
  But and then there was like a regular lemon and pickle.
• 46:44
  There was an orange and pickle and there's a BlackBerry and
• 46:48
  pickle get. The hell out of here.
• 46:49
  Okay, I mean, those existed. Yeah.
• 46:53
  And I mean every single one of them.
• 46:54
  It was like you got the pickle juice flavor in the beginning
• 46:58
  and then the end you got, you know, whatever, whatever the
• 47:02
  fruit or the citrus was. I mean, it sounds like it
• 47:05
  shouldn't work, but it works. I don't know how they do it.
• 47:09
  It's like pickle science. I don't know how they do it.
• 47:11
  Pickle science Pickle science Is the pickle part of those beers
• 47:15
  when it's in any of them? Is the pickle it like the like
• 47:18
  the brine you might get in a in a dill pickle jar?
• 47:22
  Is it that type of pickle like that strong or is it a little
• 47:25
  less than that? So the Martin House ones I would
• 47:27
  definitely say yes. I have had pickle beers though
• 47:31
  that are more of just like the pickling spices or like the
• 47:36
  vinegar and the salt or even some that are just like
• 47:40
  cucumber. Y which you guys are going to
• 47:43
  laugh at me. I don't like cucumbers.
• 47:44
  I like Pickles. I don't like cucumbers.
• 47:47
  I agree, I'm the same way. OK, go ahead.
• 47:49
  Yeah. But I've been with cucumbers off
• 47:51
  of salad. I've been with, We've had a
• 47:53
  cucumber beer before. I remember years ago, West Side
• 47:56
  up in Cincinnati, we had a cucumber beer up there.
• 47:59
  Yeah. Well, and some of the cucumber
• 48:00
  beers are OK, like I've had a few that are cucumber but also
• 48:05
  salty. So it's like pretty like
• 48:07
  reminiscent of a beer so I can like get away with drinking it.
• 48:11
  But as much as I love pickle beers, though, a lot of the
• 48:15
  pickle beers I try are either like up here top tier or they're
• 48:20
  just kind of subpar and they're not really, they're great.
• 48:22
  You know, it's just, I don't, I guess it's just with like the
• 48:26
  brewing or like the style of beer, like, you know, the Martin
• 48:29
  House ones are all sours. But you know, I've had pickle
• 48:32
  loggers before and those are just they're very, very light.
• 48:36
  You don't really get a ton of like the pickle flavor in them,
• 48:39
  but it is a good logger. It's just not really super
• 48:42
  pickly. So it just doesn't like 100%
• 48:45
  hit, you know, So it just, it just sort of depends.
• 48:48
  I just I think I tend to like pickle sours more than any other
• 48:52
  style of pickle. So when you, I mean, I know you
• 48:55
  and Nick live in a rural area and so you don't, there's not
• 48:59
  that many breweries where you live, but there's beer stores.
• 49:02
  Do you see many pickle beers in your area or is it just a lot of
• 49:06
  what people have sent you because they know you like
• 49:09
  pickle beers? Yeah, we we don't really see a
• 49:12
  lot. I mean, I don't think that there
• 49:14
  is a single Westford. There might be like 1 W Virginia
• 49:17
  brewery that makes a pickle beer because they actually have like
• 49:20
  a pickle festival. I don't think they can and
• 49:22
  distribute it though. But most of them that I have
• 49:25
  gotten have been in trades or people have like picked up for
• 49:29
  me and either like mailed to me or like in Keys Casey like
• 49:32
  brought it to me. I mean, I did get lucky a couple
• 49:35
  of weeks ago Nick drove down. So we go to a beer store in
• 49:38
  Winchester, VA, which is about an hour from our house.
• 49:43
  And there's like this like little store that we drive by
• 49:45
  all the time that has like, you know, produce and like homemade
• 49:49
  things and stuff like that. And he like ran in to go to the
• 49:52
  bathroom and saw that they had a beer selection and he came home
• 49:55
  with two beers, like like 2 pickle beers for me.
• 49:58
  And I'm like. Just random.
• 50:01
  Yeah, like who would have thought that literally this
• 50:04
  close to our house we would have found that.
• 50:06
  Nick scored great husband points that night.
• 50:08
  He did he. Definitely did.
• 50:10
  Well, I was thinking about though, Scott, because I don't
• 50:13
  really recall there being that many breweries around Nashville
• 50:17
  that do pickle beers. I think.
• 50:20
  I think Blackstone or maybe Nashville brewing companies had
• 50:23
  one. Which I don't think I've had.
• 50:25
  Zwickle pickle I think. It was that one and high wire
• 50:27
  when they were here that was actually the first time I.
• 50:29
  Had a pickle beer? Yeah.
• 50:31
  When High Wire was here and then the home Brewers are friends at
• 50:35
  the Dark Shadows every year at the at the Music at the Press
• 50:39
  Fest beer festival, They've had Yeah, I you know.
• 50:42
  We've had Southern Grist did one once too.
• 50:44
  Maybe. I think so, yeah.
• 50:46
  But nothing along those lines that Ashley's talking about.
• 50:49
  Like not that real pickle stuff. It's more of a hint.
• 50:52
  And the ones I seem to like the best are those lighter ones
• 50:55
  where they tend to be more of like a colch, but they kind of,
• 50:57
  but they're more salty than they are anything else.
• 51:00
  And I think maybe they've got a little bit of spice in there and
• 51:02
  they're kind of calling it a pickle, which is kind of the
• 51:04
  other end of the spectrum from what you're talking about.
• 51:07
  So I've had them all in some, you know, I kind of like them,
• 51:09
  somewhere in between. Yeah, that's fair.
• 51:11
  I mean, I think that the flavor that I like is the very, very
• 51:15
  bold and in your face flavor, which is definitely not going to
• 51:18
  be what everybody prefers. So I do understand that having
• 51:22
  like the Kolsches and the Loggers, like they definitely
• 51:25
  belong out there because I think there's people that like pickle,
• 51:28
  but they don't like pickle that much.
• 51:29
  So this is like a good beer for them.
• 51:31
  Yeah, and even the beer stores around here that, you know,
• 51:33
  there's a couple of them that we go to the get craft singles and
• 51:37
  that one that I sent you, the Donna's one.
• 51:40
  But you don't even see that many pickle beers at a lot of the
• 51:43
  beer stores around here. So it's been funny because we've
• 51:45
  joked about pickle beers, though, Ashley, I've been very
• 51:47
  fascinated because every time I see you and they're like, it's
• 51:50
  like once a week at least I'm like they're.
• 51:51
  Yeah, she's drinking another pickle beer.
• 51:53
  Where are you getting all these Dang things?
• 51:55
  There's there's more pickle week.
• 51:57
  Yeah, I know a. Week.
• 51:59
  I'm going there's more places. There's more places across the
• 52:02
  country that have pickle beers. And I realize it's funny.
• 52:04
  Yeah, for sure. And I am, I am so eternally
• 52:07
  grateful and lucky that people are sending them to me.
• 52:10
  And when I was actually done with Pickle week and I had made
• 52:14
  that Last Post and I was like, you know, let me let me know if
• 52:16
  you guys like want to see like, you know, anything like this
• 52:19
  with like another style or whatever.
• 52:20
  And people were like do pickle week again.
• 52:23
  And I was like pretty going to take me a minute, but I'll get
• 52:27
  there. Get there.
• 52:28
  Yeah, you're going to be known as the pickle person, right?
• 52:31
  And then? I'll be the pickle queen.
• 52:34
  Pickle Queen. Well, and people won't be able
• 52:36
  to look at a pickle beer without thinking of you like, Oh no,
• 52:38
  we're going to send this to Ashley.
• 52:39
  So that's a good thing. And I mean, listen, I've not had
• 52:42
  nearly as many, as many pickle beers as a lot of people have.
• 52:45
  I mean, I know like Andy, for example, Oh my gosh, I think
• 52:49
  he's had like over 100, maybe like close to 200 pickle beer
• 52:53
  like he's had. There are definitely people that
• 52:55
  are out in the community that have had way more pickle beers
• 52:57
  than I have. Maybe I'm just the one that's a
• 53:00
  little more enthusiastic about it.
• 53:03
  Well, you're waving that flag. The pickle flag.
• 53:05
  Hey, this is. Great.
• 53:07
  Yeah. So I think it's great because if
• 53:09
  you continue to get people to ship them to you from all over
• 53:12
  the, maybe all over the world, I don't know, maybe, but all over
• 53:14
  the country, you discover all these new ones that you didn't
• 53:17
  even know existed. Yeah, I mean, that's definitely
• 53:19
  the plan. I think I looked at my untapped
• 53:21
  the other night and I'm like close to 40.
• 53:23
  Like I haven't had that many. Like that's that's more than I
• 53:26
  expected. Yeah, but it's definitely not
• 53:29
  nearly enough. So.
• 53:30
  I would just be curious, yeah. I would just be curious to know
• 53:33
  though, like are there certain parts of the country that have
• 53:36
  more pickle beers than than others or states where it's just
• 53:40
  unique? Because I think even like some
• 53:42
  of the PB and J beers that we keep drinking, I don't think all
• 53:45
  over the United States, if you go to other breweries, there's a
• 53:48
  lot of those. It seems like it's here in
• 53:50
  Nashville, but in a lot of other cities you don't hear about
• 53:53
  them, you know? Yeah, yeah, that is.
• 53:55
  AI think it's a cool thing, It's a cool, it's a cool thing.
• 53:58
  It's a cool thing to maybe even be known for one of the things
• 54:00
  to be known for, right? Like there's that pickle girl in
• 54:03
  West Virginia. Pickles and pumpkins my my two
• 54:06
  favorite peas like. Pumpkin beers.
• 54:10
  I can get behind some pumpkin beers.
• 54:11
  Yeah, they got to be good because not all of them are
• 54:13
  good, but. That's true, yeah.
• 54:15
  Is it still pumpkin season for you?
• 54:17
  A pumpkin beers it. Is always pumpkin.
• 54:20
  Season is it always? Pumpkin season.
• 54:22
  It's always pumpkin season like. All year long.
• 54:25
  Oh yeah. Like, I mean, I even drink like,
• 54:27
  even like right now, like I've got pumpkin syrup and pumpkin
• 54:30
  Creamer for my coffee. Like I would drink pumpkin
• 54:34
  things all year round. I love pumpkin.
• 54:36
  It's understandable you just drink a marble Fox pumpkin beer.
• 54:40
  Was it was was it the barrel aged gorgeous?
• 54:42
  It was the gorgeous, right? It was, yeah, I opened that beer
• 54:46
  thinking it was going to be like a 12/14 percenter, and then when
• 54:49
  I saw that it was like half that, I was like, hell yeah.
• 54:54
  I will finish this bad. Boy, I will finish it.
• 54:56
  And it was so good. Yeah, I mean a pumpkin spice
• 55:00
  latte in beer form. It was so delicious.
• 55:03
  And you know, Marvel Fox, we all big fans of Marvel Fox.
• 55:07
  How big they are? Everything do, yeah, They're so
• 55:09
  good, everything they do. And the pumpkin beers are kind
• 55:12
  of interesting because not everybody gets them right,
• 55:13
  though. For sure, yeah.
• 55:15
  Yeah, there could be some real bad ones out there where it's
• 55:17
  kind of like, OK, you really don't have the spicy kick mixed
• 55:21
  in with the beer, right? It's just this is the wrong
• 55:23
  combination and sometimes you wonder if there's some breweries
• 55:26
  out there that just put it out because it's a season and they
• 55:29
  haven't really given it that much thought.
• 55:31
  Yeah, well, and I mean, we've all talked about it before.
• 55:34
  Like a lot of pumpkin beers are very heavy on cinnamon, which is
• 55:38
  a flavor that people love and hate.
• 55:40
  I personally love cinnamon. So if a if a pumpkin beer has a
• 55:43
  lot of cinnamon, it's not really going to bother me that much.
• 55:45
  But I mean, I know like Nick, for example, like he won't like
• 55:49
  he'll like try like little sips of my pumpkin.
• 55:51
  But if there's if there's cinnamon in it, he's he's mostly
• 55:54
  like, you can have it, it's fine.
• 55:57
  Cinnamon is like, a little bit can go a long way.
• 55:59
  You don't need a whole lot, you know?
• 56:01
  And yeah, I can get turned. I like it, but I can get turned
• 56:03
  off by it very quickly. Yeah.
• 56:05
  Well, and most pumpkin beers don't, I'll say probably 95%
• 56:09
  don't have anything to do with pumpkin other than the spice.
• 56:12
  There's no pumpkin in them because it's hard to brew with
• 56:15
  Steve. I had one recently from Johnson
• 56:18
  City Brewing. Yeah, I got it here in Nashville
• 56:20
  and they actually make put pumpkin in it.
• 56:22
  He actually makes it because he says on the can he goes.
• 56:25
  He goes every year I debate whether I'm going to make this
• 56:27
  beer or not because it's kind of such hard work.
• 56:28
  And his wife talks him into making it and they're always
• 56:30
  glad they did. And I had it for the first time
• 56:32
  of year and it's fabulous. It's one I put it up there, top
• 56:35
  two or three of all the pumpkin beers I've ever had.
• 56:38
  Wow, if if we have not gotten you, Ashley, the pumpkin ale,
• 56:41
  the Blackstone, which of the oldest brewery here in
• 56:44
  Nashville, we have to get you that.
• 56:46
  That's actually my favorite and it's out and it's out most of
• 56:49
  the year. I mean, you go, you walk in
• 56:51
  there and you know July when you wouldn't think a pumpkin beer is
• 56:55
  being consumed in Nashville and it's 100° out and I'm like, you
• 57:00
  got the pumpkin beer on? Hell yeah.
• 57:01
  I'll take it, man. Yeah, absolutely.
• 57:04
  Here. When it's 100°, I don't care,
• 57:06
  yeah. Yeah, it's still refreshing.
• 57:08
  Matter of fact, I've got, I've got a couple to ship to, to
• 57:12
  Nick's, a couple of hot butchers.
• 57:13
  I've got a couple of those black stones.
• 57:15
  I'll throw. I'll throw one or two of them in
• 57:16
  there for you, too. Heck, yeah.
• 57:17
  Thank you. Because they are.
• 57:18
  They're still fresh because it's still kind of that season.
• 57:21
  Nice. Yes, thank you very much
• 57:23
  appreciated. Yeah, I want to go back to your
• 57:24
  page for a minute. Do you remember what life, and I
• 57:27
  know it was only like a year and a half ago, right?
• 57:29
  Let you start this thing, but do you remember what life was like?
• 57:32
  Even beer life was like before the page.
• 57:34
  And not that it's all consuming, but we do a lot of work on our
• 57:37
  stuff, right, Believe it or not, like it's, it's kind of if you
• 57:40
  want to, you got to constantly put stuff right, right.
• 57:42
  So it's always kind of in your when you're drinking your beer,
• 57:44
  it's in your thoughts and whatever.
• 57:45
  Do you remember what life was like even before?
• 57:47
  Like, like Instagram stuff? Like, Hey, I could just enjoy
• 57:51
  the beer and not have to like, rate it?
• 57:53
  Right. Yeah, like I used to just like
• 57:54
  sit back, like Nick would be like, hey, I'm going to open
• 57:57
  this beer, do you want to split it?
• 57:58
  And I'm like, yeah, sure. And I would just drink it and I
• 58:00
  wouldn't have to worry about it. And now if you go out and you
• 58:03
  look at our bar, I've got like 3 cans lined up, then I'm like,
• 58:07
  don't throw this away. I have to do something with it.
• 58:12
  Yeah, like everything. Yeah, go ahead.
• 58:13
  I'm sorry. Oh no.
• 58:14
  I was going to say it is like it's a lot of work sometimes.
• 58:17
  Like, I mean, I'm not the most original when it comes to, you
• 58:21
  know, post or anything like that, but it's like, you know,
• 58:24
  I'm a girl, so I'm going to make sure I have makeup on.
• 58:26
  I got to make sure my hair looks OK like.
• 58:28
  I know it's so hard, isn't it? Like you got to make sure your
• 58:31
  hair's. You understand, you know, hat on
• 58:33
  your hair's OK. Everything, and I know Steve
• 58:38
  does this too, like if we're going somewhere or even ahead of
• 58:40
  time, you're always planning or you're always like, OK, that's
• 58:43
  going to be a good. I got to save that for for
• 58:44
  later. That's going to be a post.
• 58:46
  That's got to be I'm doing this with that.
• 58:47
  Or when you get a beer and you're OK, this is going to be a
• 58:49
  thing that you're always thinking about it, aren't you?
• 58:52
  Yes. And like you become that
• 58:53
  insufferable person that you see out that's like got their phone
• 58:57
  up taking pictures and taking pictures and taking a selfie.
• 59:02
  I'm like, well, I got to document it, you know?
• 59:05
  So it's funny, it is by the time this podcast comes out, we've
• 59:08
  already had another one out of rating our top 10 beers of the
• 59:11
  year. And there was one that I just
• 59:14
  got recently that I rated A5. It's a barrel aged beer and I
• 59:19
  kept the can because I was like, you know what, I got to keep the
• 59:23
  cans. So when I come over to Scott's
• 59:25
  in a couple days, that's going to be my prop, my number one
• 59:29
  beer of the year. You.
• 59:32
  Got to think. Ahead, I know, I know it is it
• 59:34
  is funny. We, we, we text a lot about
• 59:36
  stuff and it's like, by the way, blah, blah, blah, blah, blah,
• 59:38
  blah, blah. You know, we're talking today
• 59:40
  texting about some guy. Can we talk about that Scott,
• 59:43
  about future maybe? OK, sure.
• 59:45
  There's a guy in Australia who we may try to get on and Scott
• 59:50
  and I'm, I'm texting him this morning about, you know, certain
• 59:53
  ideas. I was like, could we ship him
• 59:55
  beer? And can he ship US beer from
• 59:58
  Australia? I know what you're trying to
• 59:59
  work, trying to navigate that. I mean, would that?
• 1:00:02
  Be why? Yeah.
• 1:00:03
  I was like, would that. Yeah, yeah, we're not, we're not
• 1:00:05
  going to do that. But I'm like, would that even be
• 1:00:07
  possible? But maybe we should just find
• 1:00:10
  out like, what kind of beer that he likes and we go out and, you
• 1:00:13
  know, drink that beer while he's.
• 1:00:15
  I don't know. It's just, you know, you're
• 1:00:17
  trying to like throw out ideas because Scott said, yeah, he was
• 1:00:20
  in Tokyo. And I'm like Japanese rice
• 1:00:22
  lagers. Like the brain is always going.
• 1:00:26
  It's like, yeah, wait a minute, Japanese rice lagers.
• 1:00:28
  We've had those. Yes.
• 1:00:30
  Everything is kind of not center, but everything has,
• 1:00:33
  especially if your beer. And here's the other thing, we
• 1:00:35
  are all real beer drinkers and that's what I like.
• 1:00:37
  One of the things I like about your page because we've seen a
• 1:00:40
  lot of phonies out there and I there'll be a day I'm going to
• 1:00:43
  put some names out here, but not today.
• 1:00:45
  Are you saying, wait a minute, are you saying they're not
• 1:00:48
  contenders? Drinking the beer.
• 1:00:50
  They're not contenders, but rather they're pretenders.
• 1:00:53
  Yeah, 1000%. Now we all know who some of
• 1:00:57
  those we've seen some of those pages.
• 1:00:59
  Anyway, there will be an episode one day.
• 1:01:02
  One day she's going to call in sick.
• 1:01:04
  And we got. This is the day of naming names,
• 1:01:07
  are you not? Going to you're not going to
• 1:01:09
  name me? No no.
• 1:01:11
  So I'm talking about non beer drinkers who have beer pages.
• 1:01:13
  But that's. Going to be Scott's, Scott's The
• 1:01:15
  reason or the Scott's version of the 13 Reasons Why.
• 1:01:20
  Lay it all out there. People on beer Instagram who
• 1:01:22
  don't drink beer. They're getting cancelled, or I
• 1:01:25
  will. One of us.
• 1:01:25
  Yeah, it's fine. But what I like about your page,
• 1:01:28
  and I know this about you, is you are a real beer drink.
• 1:01:30
  And that's where actually the page comes from.
• 1:01:32
  Obviously you mentioned that earlier.
• 1:01:33
  It's like, that's one of the best things about your pages.
• 1:01:36
  I I know you drink it. You drink the thing, you're
• 1:01:38
  actually describing it. You know, you're creative on
• 1:01:40
  there. Your, your, your page is
• 1:01:41
  colorful and it's real. And that's, that's I think
• 1:01:44
  that's what I love about your page and probably what most
• 1:01:47
  people do too, is why you have so many followers.
• 1:01:50
  Yeah, thank you. I I definitely agree.
• 1:01:53
  I mean, I, I didn't start this to just, you know, pick up a can
• 1:01:58
  and impose like that. Just that sounds weird to me.
• 1:02:02
  I mean, I like craft beer. I like beer in general.
• 1:02:06
  You know, I've in this since 2024, I've definitely seen a lot
• 1:02:12
  of creators who are very vocal about how they don't drink the
• 1:02:18
  beer that they're promoting. And I'm like, well, why are why
• 1:02:22
  are we here? Because none of us are getting
• 1:02:24
  paid to do this. I can assure you that they're
• 1:02:27
  probably not getting paid to do this.
• 1:02:29
  So why are you wasting your time?
• 1:02:31
  Like why are you wasting everybody's time?
• 1:02:33
  Like I actually like legit saw a girl on her story.
• 1:02:37
  I'm not going to name names, but I guess somebody had like called
• 1:02:40
  her out on it and she thought she was being the bigger person.
• 1:02:43
  And she said, I just would like to address something.
• 1:02:46
  Everybody's right. I do not drink these beers.
• 1:02:48
  I just take the picture and I give it to my husband and he
• 1:02:51
  drinks it and I'm like, why am I following you, girl?
• 1:02:54
  Like, because I was under the impression this whole time that
• 1:02:57
  she was like me, that she was taking the time to find these
• 1:03:00
  beers that sounded good to her and she was going to drink them
• 1:03:02
  and rate them and talk about them.
• 1:03:04
  But no, like, that's not what it was about at all.
• 1:03:06
  And I was like, what? No, like this is already a space
• 1:03:10
  that doesn't have a huge female presence.
• 1:03:14
  So the female presence that is here, like, why are we not
• 1:03:17
  contributing? Like, why?
• 1:03:19
  Why are you so proud to announce that you're not contributing?
• 1:03:22
  Like, you're just here for a show?
• 1:03:24
  I don't know. Just didn't sit right.
• 1:03:26
  It's, it's phony and I hate, I hate phony shit.
• 1:03:28
  Like we're all here doing it for real.
• 1:03:30
  I mean, we're visiting places, we're going places, we're we're
• 1:03:33
  drinking the beer. We're doing that first and
• 1:03:35
  foremost. And then other stuff kind of
• 1:03:36
  comes afterwards. We won't, we won't name the
• 1:03:38
  place, but Scott knows where I'm talking about.
• 1:03:41
  But there was a place that opened, I'm not going to say
• 1:03:44
  where, but it opened over the past year.
• 1:03:47
  And we went there for one of the grand openings.
• 1:03:50
  And I remember good sitting in there and it was really crowded
• 1:03:53
  right when we walked in. And you see all these people
• 1:03:56
  that are coming in and you could tell that they don't drink craft
• 1:03:59
  beer. They wouldn't know craft beer
• 1:04:01
  from craft cheese. It was all this, actually, it
• 1:04:04
  was all this, yeah. It's the selfies.
• 1:04:06
  And Oh my God, we were there. I mean, we were actually
• 1:04:09
  probably there till almost closing that night when we got
• 1:04:12
  there, about the time that they open.
• 1:04:13
  And I'll bet an hour later you looked around, you said, Yep,
• 1:04:16
  all the people that came in here with their camera phones and
• 1:04:20
  their selfies, they gone, they gone.
• 1:04:23
  And. We'll never be back.
• 1:04:25
  We'll be back to drinking beer. And yeah, and you can.
• 1:04:27
  Yeah. And you can tell.
• 1:04:28
  And then. And then, of course, you see
• 1:04:30
  what really made me laugh. As you can see in the preceding
• 1:04:34
  days, we're posting stuff, but we're posting content of us
• 1:04:38
  actually there for a while, enjoying the beer, enjoying the
• 1:04:42
  place, talking about how great the place is.
• 1:04:44
  We're glad that this place is open up.
• 1:04:47
  And you got some other people that are also posting things.
• 1:04:50
  But again, I don't don't think they know diddly squad about any
• 1:04:53
  of it and they probably will never come back.
• 1:04:55
  No, probably not. They're just, they're probably
• 1:04:58
  just their their local influencer.
• 1:05:00
  So it was a new place. So they had to.
• 1:05:03
  They had to go and make their mark, I guess.
• 1:05:05
  Yeah, it is funny. It is funny to watch at times.
• 1:05:08
  Yeah, for sure. I just feel like we're all
• 1:05:10
  putting this work in and we're actually doing this stuff.
• 1:05:11
  Let it be our thing. If you want to go take pictures
• 1:05:14
  of other stuff and be fake and do all that shit, do it
• 1:05:17
  somewhere else or do it for a different product.
• 1:05:19
  Do it for socks or some shit. I don't care.
• 1:05:21
  I don't care about your sock page.
• 1:05:24
  These are beer pages alone. Oh.
• 1:05:26
  My God, yeah. I mean, I agree.
• 1:05:29
  It is it's very sad that you you log on to something that you
• 1:05:33
  think is for one thing, and then you end up seeing like something
• 1:05:37
  totally different. Like, you know, I don't want to
• 1:05:40
  sound like a, a Pearl clutcher or anything like that because
• 1:05:43
  I'm not. But you know, these pages that,
• 1:05:46
  that aren't taking the beer seriously, that they're, they're
• 1:05:48
  just here to where there's could be lingerie and push their boobs
• 1:05:53
  up to their chest or flash their butt cheeks with a, with a
• 1:05:56
  mirror can sitting on top of it. Like you're not drinking the
• 1:06:00
  beer. Like there are plenty of other
• 1:06:02
  apps that you can go on and you're going to make more money.
• 1:06:06
  So why are you giving it away for free on Instagram when
• 1:06:09
  you're not making any money off of?
• 1:06:11
  Oh my God, that's hilarious. Why does it have to be beer?
• 1:06:14
  Pick another product to do that with.
• 1:06:16
  Yeah, like I don't know, do cheez its or something like just
• 1:06:20
  we get the cheese out of it. That's.
• 1:06:21
  Right do some cheez its hard thing like we're all invested.
• 1:06:24
  I think that's the big thing. We're all invested like even
• 1:06:27
  financially, we spend money like I spend money at places I bet
• 1:06:30
  spend money to buy beer. I spend money to, you know, shit
• 1:06:33
  beer like, but we're invested and we love it and it's and it's
• 1:06:35
  a passion that fucking let us have it.
• 1:06:37
  Yeah, let us have it here. You shut that.
• 1:06:39
  Like a tiny little niche community.
• 1:06:42
  Just let us have it. That's all we want.
• 1:06:45
  Yes, go away, go to your go, go to your whatever.
• 1:06:48
  Yeah, yeah. So.
• 1:06:50
  Steve, put your boobs away and stop posting that content.
• 1:06:56
  Right on, sister. Yeah, and nobody would want to
• 1:06:58
  see that. I've got.
• 1:07:00
  No followers ever. By the way, right here in this
• 1:07:05
  little black book, I got all the names.
• 1:07:06
  I got them all. So that day I'm going to, I'm
• 1:07:09
  going to put on episodes he won't know about and I'll drop
• 1:07:11
  all the names, drop them all. Make it a listen.
• 1:07:14
  He's checking it twice. Oh my God.
• 1:07:16
  Merry Christmas from the Brewery Underground.
• 1:07:20
  Actually, here's a question before So before you started
• 1:07:24
  drinking craft beer, were you drinking the domestics?
• 1:07:27
  What was your go to? Or were you drinking other
• 1:07:29
  things? Yeah, I was.
• 1:07:30
  So when I, when I started dabbling in alcohol, when I was
• 1:07:34
  like in high school, I didn't like beer.
• 1:07:39
  But then when I graduated and I went to college.
• 1:07:43
  So for us in West Virginia, you go to WVU or you go to Marshall,
• 1:07:47
  and if you go to Marshall, you're going to get picked on.
• 1:07:49
  So we all went to WVU. And when I was out there, like,
• 1:07:53
  you know, I mean, WVU is a pretty big, it's pretty big
• 1:07:56
  party school. I'm sure you guys have maybe
• 1:07:58
  heard some stories, but I mean, they're burning couches and shit
• 1:08:01
  out there. It's pretty crazy.
• 1:08:03
  So when I went to college, I was like, no one's going to buy me a
• 1:08:07
  Mike's Hard Lemonade. Nobody's going to buy me a
• 1:08:09
  Smearing Off ice. I'm going to have to start
• 1:08:11
  drinking beer. So for a lot of years I drank.
• 1:08:14
  I drank the Natty Lite and then then my friends decided that
• 1:08:18
  they were going to start drinking Milwaukee's Best and
• 1:08:20
  that's when I switched to liquor.
• 1:08:22
  You're like, I'm out. I.
• 1:08:24
  Drew the line. Yeah, I will drink a Natty Lite.
• 1:08:28
  I will not drink a Milwaukee's Best.
• 1:08:30
  But eventually they came back around and we started drinking
• 1:08:32
  Nightty Lite again. But as I turned 21, I started
• 1:08:35
  drinking Bud Light. I started drinking MC Ultra.
• 1:08:39
  I will say, for the start of my craft beer journey.
• 1:08:42
  I always give Nick the credit for getting me into craft beer,
• 1:08:45
  which is kind of true. But when I was in college, I
• 1:08:49
  actually had a friend who lived above.
• 1:08:52
  It's no longer open, but there was a place called Morgantown
• 1:08:55
  Brewing Company and it was at the bottom of the building.
• 1:08:58
  She lived above the building and we would go down there and we
• 1:09:02
  would hang out. But at that time with me
• 1:09:04
  drinking like Ultra and Bud Light, I was going in like what
• 1:09:08
  tastes like a MC Ultra. So I was, I was drinking like a
• 1:09:11
  lot of blondes or a kolsh or something like that.
• 1:09:15
  But you know, college Ashley couldn't afford a $5 pint.
• 1:09:18
  So she didn't drink that a lot. So it was, it was mostly a lot
• 1:09:22
  of like Bud Light and Ultra of it probably more Bud Light
• 1:09:25
  because it was just slightly cheaper.
• 1:09:27
  Yeah, and I think we we've all been there, right?
• 1:09:29
  We've all drank that stuff. And it's probably a good, not
• 1:09:32
  even a life lesson, but it's like, hey, it's something great
• 1:09:34
  that we can fall back compared to what we're drinking now,
• 1:09:37
  right? We drank that shitty stuff.
• 1:09:39
  We know how bad that is, especially in comparison to the
• 1:09:42
  good stuff we're drinking now. So yeah.
• 1:09:45
  Yeah, I, I'd mentioned this on a previous podcast and I went to
• 1:09:49
  the the Speedway Classic in Bristol, VA, Tennessee, I'm
• 1:09:53
  sorry, Bristol, TN and over the summer see the Reds play the
• 1:09:56
  Braves and they only had like 3 or 4 different beer options and
• 1:10:00
  none of them were good. And I settled for, I mean,
• 1:10:04
  Michelob Ultra, and I hadn't had a Michelob Ultra in a number of
• 1:10:08
  years. And I'm like, well, you know
• 1:10:09
  what? At least I can hydrate as well
• 1:10:12
  here tonight. There you go.
• 1:10:13
  And listen, I'm not mad at a Michelob Ultra.
• 1:10:15
  It's all right. Still drink a Michelob Ultra if
• 1:10:18
  it's like a full day. Yeah, if you're like floating
• 1:10:20
  the river or something like I can't, I can't pound a bunch of
• 1:10:24
  these and float the river. So I gotta, I gotta snuck it up
• 1:10:27
  and get and get some Michelob or something like that's an easy
• 1:10:30
  drinker. Yeah, we're not pounding a bunch
• 1:10:32
  of these and floating down the river, that's for sure.
• 1:10:34
  You're you. They be floating down the river.
• 1:10:36
  Well, Steve didn't tell you about that Michelob light or
• 1:10:38
  that Michelob he had at the at the racetrack cuz he wouldn't
• 1:10:41
  even check it in. That's true.
• 1:10:44
  I didn't check. He was like, I'm not even
• 1:10:46
  checking it in. Wow, I didn't check it in.
• 1:10:49
  That's all right. But it was sort of a go to back
• 1:10:52
  in the day for me too. It's like, OK, but Globe Ultra,
• 1:10:54
  you know? I mean, I remember being blown
• 1:10:56
  away by the difference of taste between a Bud Light Mick Ultra.
• 1:11:02
  That was like game changing for me.
• 1:11:05
  I was. Like hell.
• 1:11:06
  I am not going back to Bud Light and even to say I do not drink
• 1:11:10
  Bud Light like I will drink a Mick Ultra if that's what I have
• 1:11:12
  to have. I always preferred Bud Light
• 1:11:14
  over Miller Lite. I could never get Miller Lite
• 1:11:17
  down. I just don't.
• 1:11:18
  I don't know. And there's a difference between
• 1:11:20
  the two and they're not. Neither one of them are great,
• 1:11:21
  but. Yeah, I am not team Miller Lite
• 1:11:24
  either. I will drink a Coors Light.
• 1:11:26
  Yeah, it's not my favorite, but I am not drinking a Miller Lite
• 1:11:29
  now. Yeah, yeah, it's Coors Light.
• 1:11:31
  It's more tolerable than the others.
• 1:11:33
  Yeah, for sure. Let's switch gears for a little
• 1:11:36
  for a minute and then kind of talk about the women in beer
• 1:11:39
  perspective. And one of the questions I've
• 1:11:41
  got is, do you think women bring a different, unique perspective
• 1:11:44
  to beer tasting and reviewing than men do?
• 1:11:47
  Yeah, I mean, I definitely think so.
• 1:11:49
  I think. And now listen, I'm not about to
• 1:11:51
  be, I'm not going to be hating on men.
• 1:11:54
  I don't. I just want to put that out
• 1:11:55
  there right now. I'm not a I'm not a man hater,
• 1:11:58
  but I do think that we do bring a little bit of a different
• 1:12:03
  perspective to everything. I mean, I mean, I do think that
• 1:12:07
  even just like in general, I think that I think about things
• 1:12:10
  on different levels in different ways than even like Nick does.
• 1:12:14
  Like not even just like beer related, but like I'll take
• 1:12:17
  notes on like the little things that maybe like most people
• 1:12:20
  don't think about. And I feel like that even like
• 1:12:23
  translates like into the beer thing.
• 1:12:25
  Like I think I think about the smaller details of things and I
• 1:12:29
  put more thought into like the specifics of like a post or a
• 1:12:33
  song or a caption or something like that.
• 1:12:36
  And I think that kind of like rings true with like a lot of
• 1:12:39
  the different women that I see on here, like who are actually,
• 1:12:42
  you know, posting about the beers that they drink.
• 1:12:45
  So it's not just here's my beer. It's this many ABV.
• 1:12:50
  It's got this hops in it. Like, you know, it's, it's a
• 1:12:53
  little, it's a little deeper than that.
• 1:12:55
  Yeah, women tend to be more detail oriented anyway as a
• 1:12:57
  whole, I think, and that's probably exactly what you're
• 1:12:59
  talking about. There, yeah, for sure.
• 1:13:01
  Well, and that's a fun perspective because a lot of
• 1:13:03
  times Scott and I'll be out and we know we need to get content
• 1:13:07
  and then at the end of the night or one, hey, we didn't get
• 1:13:10
  pictures of ourselves together at this place.
• 1:13:14
  We don't have. No, no, we got pictures of
• 1:13:17
  everything else. But by the way, we forgot
• 1:13:19
  pictures of us standing there hoisting our beers.
• 1:13:22
  I think we've gotten a little bit better at that over time.
• 1:13:24
  But yeah, there's sometimes we've just gone.
• 1:13:26
  Yeah, kind of forgot that element of.
• 1:13:28
  It, yeah. I mean, I'm the same way like
• 1:13:30
  you, just you get in the moment, you just totally forget.
• 1:13:32
  I get it, yeah. And sometimes you don't even
• 1:13:34
  have a plane. Like I'm in a place I need to, I
• 1:13:36
  need to get pictures, I need to get little videos and things
• 1:13:38
  just so for something for later. So I've got some content, but I
• 1:13:41
  didn't think the whole thing through like, oh, we're Steve,
• 1:13:44
  you and I are in it at all. There's two of you and not one
• 1:13:48
  person got a damn picture. And then early on, people didn't
• 1:13:51
  know who we were. And not that everybody does, but
• 1:13:53
  there was a lot of confusion as to who is who because part of it
• 1:13:59
  was we didn't show our faces. We were just taking pic in the
• 1:14:01
  boot. That is very true of men
• 1:14:04
  profiles and I kind of get it. Like men aren't jumping to take
• 1:14:09
  selfies of themselves usually. And I mean that's basically all
• 1:14:12
  that I do. Like I just I selfie with the
• 1:14:14
  beer or I stick the beer up somewhere else.
• 1:14:17
  But that is very true. Like most men are just like,
• 1:14:20
  here's here's the beer, here's the brewery I'm at, and that's
• 1:14:23
  all you get. So sometimes you have these
• 1:14:25
  accounts you literally have no idea what that person even looks
• 1:14:27
  like. For that and and and when we go
• 1:14:31
  to Cincinnati a lot of times and we hook up and hang out with our
• 1:14:35
  good friend Liz every day I'm bubbling and a lot of times I I
• 1:14:40
  go up there more in Scott. She'll be like, you know, we'll
• 1:14:42
  be hanging out, I'll be walking. And all of a sudden, like the
• 1:14:44
  next day she'll post something like didn't realize she was she
• 1:14:47
  was walking or I'm waving and she's hey.
• 1:14:50
  And I'm like, oh, yeah, I'm just waving.
• 1:14:52
  You know, now I'm just sort of doing it.
• 1:14:53
  So I I go, Oh yeah, I might be on camera.
• 1:14:55
  Let's just wait, you know, don't do anything embarrassing.
• 1:14:58
  Yeah. Like you, I don't know, like I
• 1:15:00
  feel like sometimes if I'm like in the middle of something, I'm
• 1:15:03
  like, this is a moment. Like, this is a moment that I
• 1:15:05
  should capture something like, yeah.
• 1:15:08
  Like when we were like in San Diego with, with Joe and his
• 1:15:11
  wife, Like I would catch moments with Nick and Joe so that they
• 1:15:15
  had something that they could use, like for their social
• 1:15:18
  medias or for the podcast page or something like that.
• 1:15:21
  Because like they were too busy laughing and acting like goof
• 1:15:24
  heads to think I need to get my phone out and do this, you know
• 1:15:28
  what I mean? So I just, I guess I'm just
• 1:15:30
  always thinking like, you know, what's going to be a good
• 1:15:32
  picture? What's going to be a good
• 1:15:34
  moment? What's going to be, you know,
• 1:15:35
  something that's like good for the page.
• 1:15:37
  Like, not that I'm creating, like, you know, something that's
• 1:15:40
  like fake or something like that.
• 1:15:42
  But it's just like, we're in this moment, we're doing this
• 1:15:44
  thing. What can I do to like to show
• 1:15:46
  people that this is what's going on right now?
• 1:15:48
  Yep. You took one and maybe multiple
• 1:15:51
  of them when it's just Joe and Nick walking down the street and
• 1:15:55
  it was like a shot from them behind.
• 1:15:56
  Yeah. And I think it was just cool
• 1:15:57
  them just kind of standing side by side walking down the street
• 1:16:00
  and. Yeah, like they had no idea.
• 1:16:02
  I just like, I stopped walking and I let them get like a little
• 1:16:04
  further ahead of me and I just like started snapping pictures
• 1:16:07
  of them and then eventually they were like, what are you doing?
• 1:16:09
  I'm like, I'm getting pictures of you. 2 Keep walking.
• 1:16:13
  It's a it's a great thing. Steve and I did a few episodes
• 1:16:15
  ago. It was our hundredth episode
• 1:16:17
  recording and we did it with the foamy heads out at Cedar Glade
• 1:16:19
  brews and we got pictures with us and kind of stuff and it.
• 1:16:22
  But we had people there that were kind of there to watch but
• 1:16:26
  just hang out and support us. And they were taking pictures of
• 1:16:28
  us doing our thing while we're all doing it.
• 1:16:31
  And I got those back later and that was cool, right?
• 1:16:33
  It was just in our moment doing something.
• 1:16:35
  Not even, you know, we we weren't doing it.
• 1:16:37
  It was just somebody else doing it.
• 1:16:38
  And you see a different perspective.
• 1:16:39
  Yeah, exactly. I found this question
• 1:16:41
  interesting. I don't know know if it's stupid
• 1:16:43
  or what, but do you think women have different palates than men
• 1:16:47
  as far as it comes to beer? The reason I ask, I think women
• 1:16:50
  like the fruited sours and stout and things a lot more than say
• 1:16:56
  men do. And men kind of lean towards the
• 1:16:57
  IP as and and what have you found that to be true or what's
• 1:17:00
  your, your take on that? I don't know.
• 1:17:02
  I think it's kind of 5050. I mean, I do see where, you
• 1:17:07
  know, there are like a lot of a lot of women who do kind of
• 1:17:10
  gravitate towards like the sours and the Souths and stuff like
• 1:17:12
  that. But there's also a lot of girls
• 1:17:15
  that I see that are drinking beers that I'm not ever going to
• 1:17:17
  drink. Like, I mean, like, like Sarah,
• 1:17:20
  for example, just a beer romance.
• 1:17:21
  Like she's drinking stuff that Nick drinks.
• 1:17:24
  Like you just sent us her West Coast IPA that she made.
• 1:17:28
  And like, I did try it and I did actually really, really like it.
• 1:17:31
  Like she did a really good job with it.
• 1:17:32
  But like, I don't, I don't really drink West Coast Ipas,
• 1:17:36
  but like when I talk to her and I'm like, Oh yeah, I'm drinking
• 1:17:39
  the sour or oh, I'm drinking the sour.
• 1:17:41
  She's like, I'm drinking this IPA, you know what I mean?
• 1:17:46
  So if you don't feel too. But if you go into a brewery and
• 1:17:50
  you get a flight, are you getting a flight?
• 1:17:52
  Are you seeking out all sours? Or are you trying to get a
• 1:17:55
  balance of like, maybe I'll try this IPA, maybe I'll get a sour,
• 1:17:59
  maybe I'll get an ale or, you know, a pilsner or what's?
• 1:18:02
  So what's usually your strategy when you're going?
• 1:18:04
  In yeah, I definitely try to get a mix.
• 1:18:08
  I mean, if there's like multiple sours, I will pick at least the
• 1:18:12
  one that sounds like the best in my opinion and put that on my
• 1:18:15
  flight and then I'll, you know, divvy out the other three or
• 1:18:18
  whatever as to like other styles that I like.
• 1:18:20
  But then, you know, if there's like two more sours on tap, I'll
• 1:18:24
  get just like half pours or like those so that I can try them
• 1:18:28
  too. But I definitely I'm like you
• 1:18:30
  guys, like I want to have a vast color profile whenever I get a
• 1:18:35
  flight. Like I don't just want to have
• 1:18:37
  like all the same color beer. You mean unlike me tonight?
• 1:18:40
  Well, it's starting. We started out with blue and
• 1:18:43
  then after that I was like, really?
• 1:18:45
  White. Only, and that's unusual for me,
• 1:18:48
  you could ask Scott. I'm usually fairly well on the
• 1:18:50
  old color schemes. It's like, yeah, you got another
• 1:18:52
  good one. Tonight I'm always impressed
• 1:18:53
  when Steve comes back to the table with his flight.
• 1:18:56
  It is multi colored man every single time.
• 1:18:59
  But that's OK though, Ashley, because you got us the beer, and
• 1:19:02
  it doesn't matter what color it was because you got us.
• 1:19:04
  A beer and it was great. Anyway, about to try all new
• 1:19:07
  they're. Right.
• 1:19:08
  That's what The funny thing would have been is if that beer
• 1:19:11
  I cut yesterday, if Steve had, if I hadn't cut it and he had
• 1:19:14
  wound up with that one, he'd have four.
• 1:19:16
  We would have 4 white beers in lieu of.
• 1:19:17
  The blue true. Hopefully.
• 1:19:19
  Would that have been? What about the all white flight?
• 1:19:22
  Yeah, so, So what are we rating our beers?
• 1:19:25
  God, I mean, I don't know. I don't know if I'm going to
• 1:19:27
  rate them A5 necessarily, but they'll be in the fours, Ashley.
• 1:19:31
  OK, I can tell you that they will all be in the fours.
• 1:19:34
  Yeah. Yeah, like I'm thinking.
• 1:19:36
  So first, have you had every single one of these that you
• 1:19:38
  sent us? OK.
• 1:19:39
  So you've definitely had all of them?
• 1:19:41
  Yeah, Yeah. Because I think you said earlier
• 1:19:42
  that most of these that you've had from this particular
• 1:19:45
  brewery, you've rated pretty high, like almost A5 for most.
• 1:19:49
  Of them, yeah, either. I mean, most are definitely A5,
• 1:19:52
  but I think the lowest is probably like a four and a half.
• 1:19:55
  Yeah, but most of these you've gotten though I think you said
• 1:19:58
  when you've had them, you had them on a 16 ounce.
• 1:20:01
  Can you split with Nick? Yeah, yeah.
• 1:20:03
  So you just had one just solely on my?
• 1:20:05
  Own OK, we were laughing about that last night because I said
• 1:20:09
  we're trying all those. I said I don't know if I could
• 1:20:11
  try 16 gallon cans of one night, but I will certainly try all of
• 1:20:16
  them. Yeah, and we kept, we, I kept
• 1:20:19
  saying, you know what, they'll probably still be good tomorrow
• 1:20:22
  if you got any leftover because there's not a lot of carbonation
• 1:20:25
  in them. So they're.
• 1:20:25
  Probably. Just remember breakfast
• 1:20:26
  tomorrow. Morning.
• 1:20:27
  Yeah, who's going to? Breakfast.
• 1:20:29
  I'll say the order that I'm giving these is is the first I'm
• 1:20:33
  giving. I don't know I'm going to give
• 1:20:34
  it yet. Probably a 48.
• 1:20:37
  Is this tap Tapa Roux really freaking good?
• 1:20:41
  I love that one and then I'm going to jump to the Droid
• 1:20:44
  juice. That one I like second, probably
• 1:20:47
  like a four and a half really good and then the Max strokes,
• 1:20:52
  probably 441. Well, it's still still really
• 1:20:56
  good. The iced teas a little
• 1:20:57
  different, but it's still delicious.
• 1:20:59
  And I'm going to exclude the dissolver only because it's it's
• 1:21:01
  not quite the same. It's peanut butter and Jelly.
• 1:21:03
  Of course, of course, that's kind of I kind of had to like
• 1:21:06
  bring out that one into my light up because I killed the other
• 1:21:10
  one. But excellent, excellent beers.
• 1:21:13
  I mean, those are pretty high ratings from you guys, so I'll
• 1:21:15
  pick that. That's like an Ashley equivalent
• 1:21:18
  5, so. Yeah.
• 1:21:19
  And we talked to a guy and I don't, I guess maybe I've done
• 1:21:22
  it and never really thought about it or even said it out
• 1:21:23
  loud. But rating to style or Sean was
• 1:21:26
  talking about that Steve and like just rating to style.
• 1:21:29
  If that thing fits the style profile or fits the definition
• 1:21:33
  of the style, it should get a high rating.
• 1:21:35
  Like it should get a high rating, yeah.
• 1:21:37
  Yeah, and you can tell the quality of these beers is really
• 1:21:40
  high too. So they do.
• 1:21:41
  They're high marks. How often have I had a blue
• 1:21:44
  beer, for God's sakes? I think.
• 1:21:46
  Maybe, like I said, I think maybe once and you were with me,
• 1:21:48
  Scott, it was that. I think it was that blue ice
• 1:21:50
  cream beer a few years ago from street side up in Cincinnati
• 1:21:53
  that one night on a flight. Yes, they had a blue one, and
• 1:21:57
  then Saunder had one called blue.
• 1:21:59
  Yeah, but it was green. It was green, Yeah, yeah, I was
• 1:22:03
  like the same trip, maybe like the next day or something.
• 1:22:06
  Yeah, really was like blue. What was the blue ice cream or
• 1:22:08
  something? Something that the area was
• 1:22:09
  famous for or some shit? And.
• 1:22:11
  Yeah. Oh, you're talking about Kings
• 1:22:14
  Island Saunder. Saunder, because Kings Island
• 1:22:16
  amusement park is so close, so they always do a collab of
• 1:22:19
  something up there. But you know, the other thing is
• 1:22:23
  it's like, like this beer right here, The density of it, you
• 1:22:26
  have to, you have to give the density of it alone.
• 1:22:29
  The fact that they got it right, a higher, a higher rating, you
• 1:22:32
  know, they got everything right. Like you said, the style of it.
• 1:22:34
  Yeah. Yeah, yeah, absolutely.
• 1:22:36
  So I love, I love them all. Excuse me.
• 1:22:38
  Look, I'm going to go back to the women in beer thing real
• 1:22:41
  quick. If we could.
• 1:22:41
  I just want to know other challenges you think that like
• 1:22:44
  you might have or women in with beer pages who do it correctly
• 1:22:47
  would kind of have that men maybe don't have doing their
• 1:22:49
  beer pages. Oh yeah, for sure.
• 1:22:52
  Part of me feels like a lot of times that sometimes we're not
• 1:22:54
  really taking that seriously. I mean, like I said before, this
• 1:22:58
  is this is a very male dominated space.
• 1:23:01
  So when you're coming into something like that, you know,
• 1:23:05
  as a woman, it's tough, you know, and a lot of times beer
• 1:23:10
  gets gendered. I don't know if you guys have
• 1:23:12
  noticed that, but you know, I've heard, I've heard creators or
• 1:23:16
  I've heard people say like, oh, it's a sour, it's a girl beer.
• 1:23:19
  Or oh, it's this, it's a girl beer.
• 1:23:21
  And it's like, well, since when does beer have a gender?
• 1:23:24
  You know, like, just like, you know, I whenever, like I had
• 1:23:29
  made a post on my page about, you know, feeling like sometimes
• 1:23:32
  I'm not taking very seriously and you know, another person
• 1:23:35
  that's in the beer community with us who is a man said, you
• 1:23:39
  know, I feel like I don't get, you know, a lot of a lot of
• 1:23:42
  reactions to posts or people don't really reach out to me or
• 1:23:45
  comment on my, on my stuff because I drink a lot of stouts
• 1:23:49
  and I drink a lot of sours and it's not considered the manly
• 1:23:53
  beer like an IPA is, or like something with like a high ABV
• 1:23:58
  or whatever. And it's like, I don't
• 1:24:00
  understand why we're gendering beer.
• 1:24:01
  Like we're, we're all here enjoying the same thing.
• 1:24:04
  Like I'm a like I'm a woman who likes a sour, but you 2 are men
• 1:24:09
  who like sours. So it's like, why does it
• 1:24:12
  matter? Like why are we just, yeah,
• 1:24:14
  like, why are we just not enjoying the same thing?
• 1:24:17
  Like, I don't, I don't know. It's just, it's, it's very, very
• 1:24:20
  annoying. Like the gender stereotypes
• 1:24:22
  within beer. I'll never understand it.
• 1:24:24
  It's it's not that serious, but people make it absolutely so
• 1:24:27
  serious and it just kills me. So I think that that's probably
• 1:24:32
  like the biggest thing that I face along with what we talked
• 1:24:35
  about earlier with people posting their naked beer
• 1:24:37
  pictures and actually not drinking beer.
• 1:24:40
  So we don't have to get back on that bandwagon.
• 1:24:42
  But you are right, it is not that serious.
• 1:24:44
  It's just drinking beer. So.
• 1:24:46
  It's literally not that serious, Yeah.
• 1:24:49
  You know, we all kind of, you know, we all love this beer
• 1:24:51
  community and this beer Instagram, if you will, and for
• 1:24:54
  those that do it right, we just all want to get together and
• 1:24:57
  talk about it and and make friends.
• 1:24:59
  Like that's how we know you and that's how we know Nick and
• 1:25:01
  that's how we know Keith and Coop and just through this
• 1:25:03
  thing. So all that other stuff should
• 1:25:05
  just be thrown out the window. It should not matter.
• 1:25:06
  So anyway, OK, so here's one. If you had to describe your beer
• 1:25:10
  taste in three words, what would they be?
• 1:25:13
  No. And I don't know if I even sent
• 1:25:16
  you that or. No, I'm very on the spot right
• 1:25:19
  now. I had to.
• 1:25:20
  Surprise you with something? My beer taste in three words
• 1:25:23
  yeah. So I guess I like things that
• 1:25:26
  are bold good one that maybe like push the limits and.
• 1:25:32
  AKA pickle beers. That's.
• 1:25:34
  Beers. Yeah.
• 1:25:36
  And I guess like maybe just something that's just like true
• 1:25:40
  to what it says, you know, like I if I'm drinking a beer and
• 1:25:43
  you're telling me that this is what it is, that's what I want
• 1:25:45
  to taste. Like it.
• 1:25:46
  Well said. Yeah, I love it.
• 1:25:48
  So even because I know you have, you're experiencing more and
• 1:25:51
  maybe even liking more IPA. See, I think we've talked about
• 1:25:54
  them happy hours and whatnot. And is that kind of part of that
• 1:25:57
  too? Like you get a West Coast,
• 1:25:58
  you're like, you know what? I know it's really dank and
• 1:25:59
  stuff, but that's kind of what it's supposed to be.
• 1:26:02
  I can appreciate that. And are you starting to like a
• 1:26:04
  lot of those things too, or like a more than you did?
• 1:26:06
  I am, I maybe not on the Steve level of being on my, my West
• 1:26:10
  Coast IPA tour, but I did say when, when we went to
• 1:26:16
  California, I said I'm going to try more Ipas because generally
• 1:26:21
  I just really only drink like hazy Ipas.
• 1:26:24
  Like I really, really like like fruity hazies, but I'm like,
• 1:26:27
  I'll try to drink some more Ipas.
• 1:26:29
  I will try some West Coast Ipas and the ones that I'm trying,
• 1:26:33
  it's still very hit or miss, but I have had some W coasts that
• 1:26:37
  I've I've been like, OK, this doesn't taste like cat piss.
• 1:26:40
  I think we're making progress. We're getting there.
• 1:26:43
  Yeah, well, it's funny because I, you know, you reference that
• 1:26:47
  and I, I'd said this on a couple other podcasts that it wasn't
• 1:26:50
  that I didn't necessarily hate West Coast Ipas, I just didn't
• 1:26:55
  gravitate towards them. And so I didn't seek them out.
• 1:26:58
  And then all of a sudden when we started doing the beer community
• 1:27:00
  beer trade, people were sending me something.
• 1:27:01
  I'm like, I need to try these more, you know?
• 1:27:04
  So yeah. And here's a, here's another one
• 1:27:06
  because the podcast episode, we've already been released.
• 1:27:09
  One of my top 10 beers of the year was a West Coast IPA.
• 1:27:13
  Get out. Yes, Sir.
• 1:27:15
  Get out. The Tour The tour has really
• 1:27:19
  come to a head. Wow, when this episode comes
• 1:27:21
  out, we'll know what that we'll. Have.
• 1:27:23
  No, no, that's right. Keep listening or go back to
• 1:27:25
  listen to the other episode if you haven't listened already.
• 1:27:27
  Yeah. What could it try to promote
• 1:27:29
  them already? Yeah, no.
• 1:27:31
  And you know what that was also part of like the experience of
• 1:27:34
  it. It wasn't just yes, I love this
• 1:27:36
  beer. It's like the company that I was
• 1:27:38
  with. I mean, I was with Sky, whatever
• 1:27:41
  the hill tappers were there, you know, we were all having fun.
• 1:27:43
  And then it was kind of like, Oh my God, I really love this West
• 1:27:47
  Coast IPA beer. So, you know, yeah, they had
• 1:27:49
  the, they had, they had to be part of like the top 10 beer
• 1:27:53
  list for me of the year going. It's not just about drinking the
• 1:27:57
  beer, but it also going to be about the the whole experience
• 1:27:59
  of it doing it too. Yeah.
• 1:28:00
  For sure 1000% there was one day Steve gave I believe it was 2
• 1:28:05
  West Coast Ipas in the same day. Like a four or maybe even above
• 1:28:09
  a four in the same day. Wow, you are a West Coast IPA
• 1:28:15
  Stan. Wow.
• 1:28:18
  But you're right, Steve, too, when when you start getting them
• 1:28:20
  sent from other people and, and different ones and they're
• 1:28:22
  experiencing all these different ones.
• 1:28:24
  OK, maybe not this one so much, but this one.
• 1:28:25
  And you're finding that common ground that you kind of
• 1:28:27
  realizing and maybe even with like pickle beers in a sense,
• 1:28:30
  it's like God somewhere I really understand them, you know, and
• 1:28:33
  there's some that are really extreme one way and, and maybe,
• 1:28:35
  you know, extremely the other way.
• 1:28:36
  And you find that thing that that common ground there that
• 1:28:40
  makes you like them. I will try more pickle beers,
• 1:28:43
  Ashley. I will.
• 1:28:44
  I will. I'll try more like a.
• 1:28:46
  Secret I. Believe in you.
• 1:28:47
  If you send me a spicy one, I'll probably look at it and go.
• 1:28:50
  I might have to share this one with somebody.
• 1:28:52
  Okay. But all the other ones, yeah,
• 1:28:55
  I'm all in. I'm like, yeah, heck yeah, I'll
• 1:28:57
  try them. So yes, I'm proud of you.
• 1:28:59
  I knew you would. Yeah, there you go.
• 1:29:01
  Steve doesn't know this shit. I signed him up for his tour
• 1:29:03
  next year. Yeah, it's pickle beers.
• 1:29:06
  Pickle Beer Tour. 20 Beer Tour. Yeah, we.
• 1:29:08
  Have to find. Them.
• 1:29:09
  We have to go and find them though, That's the thing.
• 1:29:11
  There aren't so many around there.
• 1:29:12
  Now there's good luck that's. Why?
• 1:29:14
  We're starting now. We're going to build up a
• 1:29:17
  little. We're going.
• 1:29:18
  To build up a maybe you should brew 1 Scott.
• 1:29:21
  I could brew one. OK, you brew one, I'll drink it.
• 1:29:23
  How's that? That.
• 1:29:24
  That's a good idea. OK, must brew pickle beer.
• 1:29:29
  All right. OK, well, one of our favorite
• 1:29:33
  things that that I love about this beer community, that we do
• 1:29:36
  in this beer community are beer trades, and we touched on them
• 1:29:38
  earlier. What's the weirdest beer or
• 1:29:41
  style of beer Anything. Can you think of one that you
• 1:29:43
  got in a beer trade? Yeah.
• 1:29:45
  Maybe the most unique or weirdest beer you've ever
• 1:29:47
  gotten. Yeah, like, I mean, I mentioned
• 1:29:49
  it earlier, that mustard beer from Martin House was the
• 1:29:54
  weirdest thing I've ever tried. And apparently it's like a whole
• 1:29:58
  line. So you can get ketchup, mustard,
• 1:30:01
  Mayo. I mean, they have it all.
• 1:30:03
  Yeah. I can't imagine how can it be
• 1:30:05
  good. I'm trying to figure out what
• 1:30:07
  would make it good. I mean, I do really like Mayo.
• 1:30:10
  I like Mayo probably more than I like mustard, so I probably
• 1:30:13
  should have started with the Mayo one.
• 1:30:15
  But I mean, the mustard was like a mustard bomb.
• 1:30:19
  It was just like, I can't even explain it.
• 1:30:21
  Like Nick and I both drank it and we were like woo like it
• 1:30:25
  just like exploded your taste buds like was.
• 1:30:29
  That on a flight? Tell me that was on a flight,
• 1:30:30
  right? No, we split it because Andy had
• 1:30:33
  sent me the can the. 16 OK, OK. Yeah, that's right.
• 1:30:36
  Yeah. OK.
• 1:30:37
  Yeah, you said it was a can. Yeah he Nick drank like 1 sip
• 1:30:42
  and was done. I gave it like 3 sips and I was
• 1:30:45
  like I can't do this. Like I really tried.
• 1:30:48
  Do you remember the name of the beer or who who brewed it?
• 1:30:50
  I just kind of wanted to see what the overall rating was on
• 1:30:53
  that thing. I mean, it didn't have a bad
• 1:30:56
  rating on it. I don't remember.
• 1:30:57
  I mean, I think it was like in the high threes crap.
• 1:31:00
  I can't even. OK.
• 1:31:01
  I'm just curious like I. Just remember it had like a
• 1:31:05
  giant Bratwurst on it. That's funny.
• 1:31:08
  That is funny. Yeah.
• 1:31:10
  I mean, I would try it. I'd have to.
• 1:31:11
  I'd see what it was about. But I can't.
• 1:31:13
  I can't see in what way it could be good.
• 1:31:16
  Oh, I think it's literally. It's called Fletcher's original
• 1:31:20
  Corny Dog Mustard beer. I got OK.
• 1:31:24
  Corny dog. It has an overall.
• 1:31:27
  Oh OK I lied. It has an overall rating of
• 1:31:30
  3.23, but from my friend's rating it has a 3.98.
• 1:31:35
  Is it supposed to be like a corn dog?
• 1:31:37
  Corny dog is like, no, Yeah. No, it just is straight mustard.
• 1:31:44
  The flavor profile says mustard beer.
• 1:31:48
  Tangy, sour, thick, pungent and aromatic.
• 1:31:57
  Pretty much. I feel like if I drank that I
• 1:31:58
  would be losing a bed or something and like, you're gonna
• 1:32:00
  have to drink. Okay, All right, well.
• 1:32:03
  It was tough. It was tough.
• 1:32:04
  I'm glad I did it because now I get to tell the story.
• 1:32:07
  Yeah, it's always a good story. That's a great story.
• 1:32:10
  Yeah, for sure. I can't say I've come close to
• 1:32:13
  anything like that. Yeah, it's wild.
• 1:32:16
  I think if you want to try the pushing the limits of beer, you
• 1:32:19
  got to go to Martin House because those people are mixing
• 1:32:22
  everything with everything. Well, I've got two more things.
• 1:32:25
  I know we've kept you long if you got a couple more minutes.
• 1:32:28
  I've got plenty of time. I have no children, 4 beers,
• 1:32:32
  I've got plenty of time. We've got 4 beers to drink too.
• 1:32:36
  Yeah, right. I've got 1 1/2 left to drink so.
• 1:32:39
  I'm still working on this. Flight back to beer trades
• 1:32:43
  Describe the feeling you get when you get a beer box at your
• 1:32:46
  doorstep, right, Whether you know it's coming or not.
• 1:32:49
  How fuck is that that the best feeling?
• 1:32:51
  I mean, it's like, it's like getting your Christmas present,
• 1:32:54
  like you don't know what's inside and you're just, you're
• 1:32:57
  just wanting to RIP it open as fast as you can so you can see
• 1:33:00
  exactly what it is. Yeah, like when you sent that
• 1:33:03
  one the other day and it came back with Steve.
• 1:33:05
  I forgot when he goes. Any idea what's in?
• 1:33:07
  I go, no, we're going to open it together.
• 1:33:08
  We're going to find out at the same time.
• 1:33:10
  I have no idea what's in this thing.
• 1:33:12
  Add a. Burn knife.
• 1:33:13
  Yeah. I mean, that's how I felt when
• 1:33:16
  you guys sent mine. I mean, I knew that I was
• 1:33:18
  getting that Johnson City pickle crawler, but that was the only
• 1:33:21
  thing I knew. And then when I opened it and I
• 1:33:23
  saw that Steve had picked out that Donna's pickle beer for me,
• 1:33:26
  I was like, Yep. We got your back, man.
• 1:33:28
  We got your. Back off my back, I appreciate
• 1:33:31
  it. Yeah, with the little surprises
• 1:33:32
  are are nice. There's always something I
• 1:33:34
  didn't know I was getting this one.
• 1:33:35
  I didn't know I was getting this one.
• 1:33:36
  Heath from from porch beers sent us some great like he's done it
• 1:33:39
  a couple of times. I think the last one he sent it
• 1:33:42
  was I think it was a mixed case like I had like Midwest and
• 1:33:46
  vibacious and I forget what the other one was and I go, oh, you
• 1:33:50
  see, we got the mixed case right.
• 1:33:51
  I think I did it here and we did, we did the box opening
• 1:33:54
  remotely and then Keith text me later, he goes, did you take
• 1:33:58
  them all out-of-the-box? And I go no, because I just
• 1:34:01
  thought he had he took a couple and he stuffed some other ones
• 1:34:03
  in the box too. Some other surprises, which were
• 1:34:06
  pretty fucking cool too. So what a guy.
• 1:34:08
  I know he's cool dude, isn't he? He's a.
• 1:34:10
  Good guy, he's my BFF. That's what I.
• 1:34:12
  Tell him he's awesome. The only other thing I've got
• 1:34:16
  Let me talk about anything else, but I want to do an F marry kill
• 1:34:20
  and I'm kind of I didn't. Have Why didn't I know this was
• 1:34:25
  coming? I left that one off too on
• 1:34:27
  purpose. Wow, I should have seen this
• 1:34:30
  coming here. It comes.
• 1:34:32
  Now you, I know you've done this on a podcast, but you, you gave
• 1:34:36
  me this idea a long time ago and I kind of been waiting to use it
• 1:34:39
  for a reason. So I want to use it today for
• 1:34:42
  you. You might be a part of this too.
• 1:34:44
  Yeah, we may have to. Yeah, we may be brief Steven on
• 1:34:47
  this too and see what his things are.
• 1:34:48
  OK, this might not be that hard, but anyway, F Mary Kill and
• 1:34:53
  we're going to beer styles. OK, Ipas.
• 1:34:56
  Well, this is called stouts. We'll just leave the stouts, the
• 1:34:58
  general stout category. OK, IPA stouts and we'll say
• 1:35:02
  fruited sours just because. Listen, I'm really proud of you
• 1:35:06
  for not making it worse on me because I once we said fuck Mary
• 1:35:09
  Kill, I was like, man, he's going to make me really, really
• 1:35:12
  go to work on this. I was.
• 1:35:13
  Going to go to like check loggers or you.
• 1:35:16
  Know or like all three styles that I just totally hate.
• 1:35:19
  Right. Yeah.
• 1:35:20
  OK, so I will, I will. Are we keeping this PG?
• 1:35:24
  Do I have to say F marry. Kill?
• 1:35:26
  You this is not PG, by the way. You can say whatever you want,
• 1:35:28
  yeah. I will fuck the stout, I will
• 1:35:32
  marry the sour, and I will kill the IPA.
• 1:35:36
  It's kind of worth the. I could have figured out at
• 1:35:38
  least two of them in the just process of elimination.
• 1:35:41
  Yeah, I'd have figured out what the light where the last one
• 1:35:43
  went. All right, Steve, that's a good
• 1:35:44
  question for you. Scott doesn't know this, but I
• 1:35:46
  saw that question on rebel sheets and I came up and I came
• 1:35:51
  up with my own answer and here it is.
• 1:35:55
  I'm going to flock to anything Great Lakes.
• 1:35:59
  What? That's not the assignment.
• 1:36:01
  That's not the Yeah, you're switching the rules.
• 1:36:04
  Oh no, I am. I'm going to marry an
• 1:36:07
  Oktoberfest. All right, we, we can.
• 1:36:10
  OK, we can allow that one. Who are?
• 1:36:12
  You. Who are you flocking?
• 1:36:14
  We're flocking. Flogging.
• 1:36:15
  Flocking. King Yes, and I'm going to kill
• 1:36:19
  kill a grapefruit IPA because I don't like grapefruit.
• 1:36:25
  He kind of twisted it a little bit, but it's.
• 1:36:27
  His own category. He's like, he kind of catered to
• 1:36:30
  him, to his own. Thing I did I saw it and I'm
• 1:36:33
  like you know what I'm I'm going to change it just for just for
• 1:36:36
  the just for the laughs alone. So there you go.
• 1:36:39
  So you go ahead, Scott. So who are you flocking?
• 1:36:41
  While I that would be anything from Great Lakes, probably the
• 1:36:44
  Blackout Stout. How's that?
• 1:36:45
  It's pretty. Broad, Yeah.
• 1:36:47
  The blackout style cuz that that one was a pretty good beer.
• 1:36:50
  OK, I was gonna say that's a little more zeroed in at least.
• 1:36:53
  Yep, I'm. Gonna have to go back and re
• 1:36:54
  evaluate those answers. I had to mess with you man.
• 1:37:00
  I had the mess. With you.
• 1:37:02
  I had it all planned out. I saw that on the Google Sheets.
• 1:37:04
  And I'm like, I'm gonna type in an answer or somewhere else and
• 1:37:07
  I'm gonna mess with you. You know, I got to do it.
• 1:37:11
  I. Think I want to do a fuck merry
• 1:37:12
  kill for Scott. Yeah, yeah.
• 1:37:17
  All right, Fuck. Marry.
• 1:37:18
  Kill. There goes God.
• 1:37:19
  Burial Southern Grist. God damn this is hard.
• 1:37:25
  OK go ahead and zoo. OK a marrying burial.
• 1:37:29
  OK fucking zool. She's my side piece.
• 1:37:32
  More side piece. Yeah, Zool's my side piece and I
• 1:37:36
  gotta kill Grist. Wow, yeah.
• 1:37:39
  Man, well, they're kind of dying anyway.
• 1:37:41
  Well, that dying, dying. They're merging with the
• 1:37:44
  merging. Yeah, yeah.
• 1:37:45
  So in that scenario, Zool gives me everything I need.
• 1:37:49
  See, I just wasn't sure what you were gonna do with Zool and
• 1:37:52
  Grist. I kind of thought it would be
• 1:37:53
  the other way around in that you would marry Grist, but.
• 1:37:56
  Hey, can I also for the record say that I mentioned Great
• 1:38:00
  Lakes? That's true.
• 1:38:01
  I. Mentioned Great Lakes.
• 1:38:02
  Great Lakes. Bring Great Lakes to Tennessee,
• 1:38:05
  I'm locking to their beer. Did you guys notice?
• 1:38:09
  I froze and I was like, no, that's the first thing I could
• 1:38:12
  think of. That's a good one.
• 1:38:14
  That's because Kazoo and Grist are kind of similar in a lot of
• 1:38:17
  ways, so it was a good one. I had to pick between them, I
• 1:38:19
  think between them. Sorry, Chris, but Zul and I have
• 1:38:22
  a really strong connection. Not enough to marry.
• 1:38:25
  Not enough to marry. Chris, don't be listening to
• 1:38:27
  this. Oh yeah, turn it out.
• 1:38:31
  If they listen to this one, it'll be the first one they've
• 1:38:33
  listened to. You never know, Scott.
• 1:38:35
  You never know they're. All missing out.
• 1:38:37
  We have a listener in Australia, for God's sakes.
• 1:38:39
  Everybody's. Listening.
• 1:38:40
  Oh yeah. That's true.
• 1:38:41
  That's. True.
• 1:38:41
  You know, we're trying to get, we're trying to get the
• 1:38:44
  Antarctica contingent there to listen to.
• 1:38:47
  That's that's my goal. The Penguins got to listen to
• 1:38:51
  something, right? That's right, exactly.
• 1:38:53
  Well, Steve, you got anything else for Ashley?
• 1:38:55
  Yeah, I got a question. I didn't put it on.
• 1:38:57
  See, this is another one that Scott doesn't know.
• 1:38:59
  I'm going to ask. This is the hot seat.
• 1:39:02
  That's right. Now I see I had to bring it
• 1:39:04
  tonight, guys. I had to bring it.
• 1:39:07
  Man. All right, let's hear it.
• 1:39:08
  Who would you rather drink craft beer with?
• 1:39:11
  Who are the choices? And what are the choices?
• 1:39:14
  Well, I got it. I was.
• 1:39:15
  I was waiting for the dramatic pause there.
• 1:39:18
  All right. Sammy Hagar or David Lee Roth.
• 1:39:22
  Oh come on, make it hard. See, I was waiting for the
• 1:39:26
  dramatic pause. You had to sit and wait.
• 1:39:28
  You thought it was going to be like I was going to say here I
• 1:39:31
  no Sammy Hagar or David Lee Roth.
• 1:39:34
  Who are you choosing to drink crap beer with?
• 1:39:36
  I mean, is that even a question? I am drinking with David Lee
• 1:39:42
  Roth. Do you hear that, Scott?
• 1:39:45
  David Lee Roth. It's a wrong answer.
• 1:39:47
  You gave the wrong answer. No, to anyone that doesn't know,
• 1:39:52
  go back on mine and Scott's Instagram pages and we're.
• 1:39:56
  Going to resurface that. Yeah.
• 1:39:59
  You know what's funny? Roth is the answer.
• 1:40:01
  There are still some people like like 2112 Craft Scott out of
• 1:40:05
  Knoxville. He makes sure he puts David Lee
• 1:40:07
  Roth on a lot of his songs on his post and stuff.
• 1:40:10
  And I think that, I don't know if it stems from that, but he
• 1:40:12
  was always. Yes, it does.
• 1:40:14
  He. Messes he sounded with.
• 1:40:15
  You said you know what's going on?
• 1:40:17
  I said I know, Scott, thank you. At least one guy got it right.
• 1:40:21
  But you know who's on my side? Your husband.
• 1:40:24
  No, he's not. I think he is No, I think he is
• 1:40:28
  doesn't really care for either one of them I.
• 1:40:30
  Think he is, I think he's, I think he's posted some stuff.
• 1:40:33
  I think maybe it was like, I don't know, like an innuendo or
• 1:40:37
  something. Like he was just, he was kind of
• 1:40:38
  hinting he was leaning towards Sammy.
• 1:40:41
  I don't think so. I'll ask him when I got him,
• 1:40:42
  when I have him alone. Not with you in the room,
• 1:40:44
  because it's with you, but. OK, well, maybe Steve should
• 1:40:47
  ask. He's he's the middleman and all
• 1:40:51
  the he's not going to. Well, Sammy was the correct
• 1:40:54
  answer. You got that wrong.
• 1:40:55
  No, never. I'll die on the sale.
• 1:40:59
  I actually had people when that went live that were like, why
• 1:41:03
  are you even asking this question?
• 1:41:04
  Like it's David Lee Roth And I said I know that.
• 1:41:08
  You don't have to. Tell me you need to tell the
• 1:41:11
  other one that's tagged in it he's the.
• 1:41:14
  One in the. Delusion.
• 1:41:16
  You got off to a strong start in that one.
• 1:41:18
  Like the poll? I think you won the poll because
• 1:41:21
  it was your poll, right? OK, well, it's also not fair
• 1:41:23
  that Scott has seven Instagram pages and I have one.
• 1:41:28
  And I still lost the poll that I voted with everyone of those
• 1:41:30
  pages. I got on every account and
• 1:41:32
  voted. I mean, seriously, I'm surprised
• 1:41:34
  you didn't create more accounts just to vote for Sammy Hagar at
• 1:41:38
  that rate. My next one says Sammy's better
• 1:41:40
  than David. There's something that's gonna
• 1:41:42
  be my. That'll be coming out tomorrow.
• 1:41:43
  Look for it. Hey, Steve, I may have asked you
• 1:41:48
  this, and we probably asked you this.
• 1:41:49
  Who do you like better, Sammy or David?
• 1:41:51
  You know I'm because I'm in in the middle of the You 2 today.
• 1:41:55
  I've given you this answer before.
• 1:41:57
  I know, but I'd like to hear it again.
• 1:41:58
  I think David Lee Roth was perfect for the beginning of the
• 1:42:03
  band and the MTV generation. I think without him, I do not
• 1:42:08
  think Van Halen would have become as big as they were.
• 1:42:11
  And I think when Dave left, I think Sammy stepped in, and I
• 1:42:14
  think they were just as good. I think Dave is a better
• 1:42:17
  performer. I think Sammy is a better
• 1:42:19
  singer. There you go.
• 1:42:21
  Yeah. Steve sounds like a politician.
• 1:42:25
  Not one God, no, no. He's like, I can see it from
• 1:42:30
  this perspective, but I haven't. I can see it from this
• 1:42:32
  perspective. No, come on.
• 1:42:35
  Come on man. But if OK, one more.
• 1:42:37
  If I'm driving down the road, I'm listening to something.
• 1:42:40
  I'm probably do want to listen to Sammy Hagar a little bit more
• 1:42:43
  than David Lee Roth. Numbered.
• 1:42:46
  So see, I'm definitely not a politician.
• 1:42:48
  I'll never be one of them. All right, at least you finally
• 1:42:51
  took a stance. Here's a Here's an F Mary.
• 1:42:57
  Here's the fuck Mary. Kill for Steve.
• 1:42:59
  Yeah. David Lee Roth, Amy Hagar.
• 1:43:02
  Gary Sharon. OK.
• 1:43:04
  No, no, you. Answer that, You answer that.
• 1:43:09
  Sammy Hagar or no? Gary Sharon?
• 1:43:12
  No, no, none of those. No.
• 1:43:14
  Damn it, I wouldn't answer that one either.
• 1:43:17
  No. Nice.
• 1:43:19
  Try though. Nice.
• 1:43:21
  Try. Had to try.
• 1:43:22
  How's that? A caramel green apple?
• 1:43:25
  These are all good. She's.
• 1:43:26
  A lot in it. Look at her.
• 1:43:28
  Yes, it looks the part, isn't it?
• 1:43:30
  It's very good. I know I was pouring it.
• 1:43:32
  Nick went, ooh, that's green, I said.
• 1:43:34
  Yeah, she's definitely green. It's it's a lot.
• 1:43:37
  It's good, but it's a lot. It is good, yeah.
• 1:43:39
  We'll see if anything else for Ashley.
• 1:43:40
  Nope, just want to say thank you.
• 1:43:42
  Well, thank you, I've had so much fun with you too.
• 1:43:45
  I have a little less. Anything we didn't cover that
• 1:43:47
  you would like to discuss or bring up or.
• 1:43:49
  No, I appreciate you guys putting up with me for the last
• 1:43:54
  almost two hours, so. Hang on, I'm gonna, I'm gonna
• 1:43:56
  pour a little more green beer here.
• 1:43:59
  The green beer, huh The. Green blue beer.
• 1:44:01
  Yeah, yeah, there needs like be like a proper send off for
• 1:44:04
  Ashley, Yeah. We're here.
• 1:44:06
  I have the actual green beer. Mine's reddish, yeah, yes.
• 1:44:10
  So we've got all the colors of the rainbow.
• 1:44:12
  We do. Here you go.
• 1:44:14
  Cheers, people. Cheers, friends.
• 1:44:16
  Well, actually. Thank you for joining us.
• 1:44:18
  We've been looking forward to this for a long time.
• 1:44:20
  I have too. Thank you.
• 1:44:21
  I appreciate you letting me sit down and grace you guys with my
• 1:44:24
  presence. Yes, we we are very thankful for
• 1:44:27
  it. We're going to get that
• 1:44:29
  trademarked. Listen, there's somebody else
• 1:44:30
  who claims to be the Queen of Sours.
• 1:44:32
  She may not be too happy when she hears that, but I'm going to
• 1:44:35
  say Steve said it so it must be true.
• 1:44:37
  There you go, love it, love it. It's official.
• 1:44:40
  Does that person have a podcast? That's true.
• 1:44:43
  They do not. So it's not on a podcast, it's
• 1:44:45
  not official. That's right, Later, everybody
• 1:44:48
  Brewery Underground podcast. Cheers.
• 1:44:49
  Cheers. Thanks, Ashley.
• 1:44:51
  Cheers.