Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Cedar Glade Brews: Beer Recipes, Mayday Brewing & Murfreesboro Beer History | Episode 102 Part 2

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Cedar Glade Brews: Beer Recipes, Mayday Brewing & Murfreesboro Beer History | Episode 102 Part 2 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:00
  Stand by for the Brewery Underground podcast.
• 0:36
  Before we record, when we first got here, you guys were talking
• 0:40
  about Mayday and you mentioned Mayday on this thing and you had
• 0:44
  you guys were talking about how you Mayday closed, you got a lot
• 0:50
  of their beer, what was leftover, their beer and some of
• 0:51
  their merch. And you just recently went
• 0:54
  through all the Mayday finally talk about that a little bit.
• 0:57
  That is a cool thing. Hey, we're going to get the last
• 0:59
  of the Mayday that that exists basically, and, and put it in
• 1:02
  our own tap room and you know, and I see a cool River's got
• 1:05
  Mayday's name on it and stuff. That's that's a really cool
• 1:08
  thing. Can you talk about the beer that
• 1:10
  you've had? And and not only that, I can see
• 1:12
  the passion in his face right now.
• 1:15
  Yeah, So Ozzy's a friend. Yep.
• 1:18
  And, and he's here. He's here every Tuesday doing a
• 1:21
  singo thing. And, you know, when they were
• 1:23
  closing, we went and helped him move some stuff.
• 1:25
  I mean, like, we pitched in, you know what I mean?
• 1:28
  And multiple times. Multiple times I would just kind
• 1:31
  of walk over, put my arm on him, you know, or whatever, and just
• 1:34
  be like, man, this sucks. And he was like, yeah, yeah.
• 1:37
  I mean, you know, we, we lost something, you know what I mean?
• 1:41
  There's no other way to say that.
• 1:43
  And so we got there, Cooler brought it over here, somebody
• 1:46
  was like, are you going to take Mayday off of there and, you
• 1:48
  know, put something else up? And I was like, hell no, are you
• 1:50
  crazy? I mean, this is this is
• 1:52
  nostalgia at this point, right? This is like our own little
• 1:54
  Cracker Barrel piece, you know? Oh yeah.
• 1:56
  RIP Cracker Barrel commercial. Maybe.
• 1:59
  Whatever the hell happened there anyways.
• 2:02
  And so we got, you know, we got their pizza oven.
• 2:05
  So we started carrying food. So he opened some doors for us
• 2:10
  in in in their closing. Does that make sense?
• 2:12
  Yeah, Oh. Yeah, and and then he's come in
• 2:14
  and and hosted single with us and that's been a big hit.
• 2:17
  And we made him. So we have our Trailblazer
• 2:20
  society. These are folks that contributed
• 2:22
  even before we opened, you know, some money to to to be like
• 2:27
  permanent mug club members. We made him mug or Trailblazer
• 2:31
  0, right? Like he is, he is patient zero,
• 2:34
  you know what I mean? And so he has a special mug
• 2:36
  here. And I don't know what your
• 2:39
  original question was. I'm sorry.
• 2:41
  No, no, no. Just.
• 2:42
  Just the fact that you got you, you.
• 2:43
  Brought their beer in and you. Basically bought all they had or
• 2:46
  took all they. We we had some daddy's money and
• 2:48
  we had stones. River logger, right?
• 2:54
  Yeah, and the Daddy's Money, Daddy's Money IPA, Right
• 3:00
  Daddy's. Money.
• 3:00
  From my perspective, so I'm not a Tennessee native, I've been
• 3:04
  here a little over three years now, but just the being here for
• 3:08
  this long and no one made A and them closing.
• 3:11
  Like it was important for me to bring their beer in much as
• 3:16
  possible because it was, I mean, we talked about the community
• 3:19
  and camaraderie of the brewing industry.
• 3:21
  Like it was important for me to bring their beer in, whatever we
• 3:25
  could get and give it to the people.
• 3:27
  What I'm getting, what I'm getting from both of you is
• 3:30
  Mayday in Murfreesboro paved the way for you and now you feel
• 3:35
  like. 100% Yep, and I would fight anybody that wanted to
• 3:41
  argue that point. I love it.
• 3:42
  I mean, guys, I love it. Let's raise our beers just to
• 3:46
  that. Yeah.
• 3:47
  I love. It you mentioned the tour of
• 3:50
  Mayday, I did that early on and the girl I was with at the time,
• 3:54
  she got to ride around in the chair.
• 3:55
  Oh yeah. Oh yeah.
• 3:57
  That's the whole thing. For sure, but.
• 4:00
  Anybody ever seen that he had this big?
• 4:01
  Lounge here and I think he had. Built it to a pallet or
• 4:03
  something. That's exactly right.
• 4:05
  Had a a little. Pushcart, I think it was like a
• 4:07
  was it a wheelchair or some sort like, oh, that's funny.
• 4:09
  Probably. Casters on the bottom of OK and
• 4:12
  wheel and then he would give you his.
• 4:13
  Phone. His phone and like put it on
• 4:15
  social yeah yeah real tight was it was really cool as hell huge
• 4:19
  while that all in yeah, the velvet painting room was
• 4:22
  awesome. Yeah.
• 4:23
  Yeah, the small. Batch Wednesdays.
• 4:25
  Small batters, Yeah. That little inner sanctum room.
• 4:28
  Yeah, that was fun, Yeah. That's where we took pictures.
• 4:31
  In there with with Kelsey. Kelsey Yeah.
• 4:34
  So. That's fun.
• 4:35
  And by the way, Ozzy's daughter Kelsey is now brewing at Living
• 4:39
  Waters. That's awesome.
• 4:41
  That's where we saw Ozzy last. I think I was telling you
• 4:44
  earlier about becoming John Beerfest.
• 4:47
  Yeah, yeah, yeah. He was helping Living Water.
• 4:49
  Yeah. Yeah.
• 4:50
  Which phenomenal. I tell love we were talking
• 4:53
  about me. Good gracious y'all.
• 4:55
  Here. Great.
• 4:56
  Yeah. We're doing some good stuff,
• 4:57
  right? There's good stuff down there.
• 4:58
  Speaking of good stuff, what's this 4th beer we've got here?
• 5:01
  This one's you. You.
• 5:02
  How did you start it? All right.
• 5:03
  So you gotta talk about Folk Fest.
• 5:05
  No. What's that?
• 5:06
  No, no, this is not that push pop.
• 5:10
  Oh well, I guess you don't have to start it.
• 5:12
  Then no, this is this is all you.
• 5:15
  I didn't even know he was brewing this until it was
• 5:17
  already brewed. So this.
• 5:22
  I don't know if you realize this, but this actually is part
• 5:26
  of Mayday. Yeah.
• 5:28
  So when they were closing down, we ended up purchasing, you
• 5:32
  know, a bunch of raw materials, the skies, whatever, and they
• 5:36
  had a whole bunch of Cara orange puree.
• 5:40
  Oh wow. And I'm like, well, orange and
• 5:44
  then BlackBerry. And I think there was another
• 5:48
  one. It was a lemon one.
• 5:52
  Yeah. So we used a little bit of
• 5:54
  lemon, gave some of it to Brandon over at Middle Ground.
• 5:57
  But then I had orange and BlackBerry and like, what am I
• 6:01
  going to do with this stuff? So I'm like, you know what,
• 6:05
  let's make something weird. Let's do something that we don't
• 6:09
  normally do, and let's try a smoothie sour.
• 6:13
  Oh wow. So I ended up using.
• 6:17
  Very outside of our normal wheelhouse.
• 6:19
  Yeah. This is not, this is not normal,
• 6:22
  all right? It's my idea was to make it
• 6:24
  simple, easy. Never done it before, right?
• 6:28
  So I used La Chancia thermal tolerance yeast which ends up
• 6:33
  fermenting lactic acid 1st and then it switches over into
• 6:39
  ethanol and CO2. I put 42 lbs of orange puree
• 6:47
  into this. Wow.
• 6:48
  This is not a big batch of beer. That is, this is of 1 batch.
• 6:53
  So this is yeah, 31 gallons of beer and I put 42 lbs of orange
• 6:58
  puree in it. Is it there at this point I mean
• 7:02
  or is it more? You decide so using that you
• 7:06
  strain it didn't sour up like it would like a like a Berliner
• 7:10
  vice. So it didn't get way down in the
• 7:12
  three-point twos whatever. And honestly, you kind of got to
• 7:20
  really shake the keg a little bit to really get it cloudy like
• 7:23
  a smoothie sound like you're supposed to.
• 7:26
  But the flavors there, right, So that there's a little bit of the
• 7:30
  vanilla puree. Puree put vanilla extract in it,
• 7:36
  Yeah. And we thought.
• 7:37
  We thought it would come out a little more creamy and so we
• 7:40
  were thinking orange Dreamsicle. And there's a lot of, there's a
• 7:43
  lot of it's. It's there, but what it really
• 7:46
  ended up tasting more like and we we kind of made a called an
• 7:50
  audible on the line right is. It's like the release.
• 7:54
  Yep, Nice. Yeah, it's like a push pop, like
• 7:56
  the old school. You called it a toilet paper
• 7:58
  tube. Push the thing some vitamin C.
• 8:01
  In here. Right.
• 8:01
  That's it. Yes, Sir.
• 8:03
  It's freaking great. And what I love about it is what
• 8:05
  I love about it is, you know, sometimes smoothies, you know,
• 8:07
  they cut the, the, the term sour.
• 8:10
  Yeah, in craft beers, kind of when you're smooth, they tend to
• 8:14
  be sweet. And then you've nailed it.
• 8:16
  It is a it's sour and it's, it's, it's exactly what it is,
• 8:20
  which says it is funky, right? That's it.
• 8:23
  But you still get that that. I mean it's.
• 8:25
  Throated. Uh huh.
• 8:26
  Yep. Yeah, it's delicious.
• 8:28
  I love it. I really, I do love this man.
• 8:30
  Yeah, the whole idea was supposed to be an Orange
• 8:33
  Dreamsicle smoothie sour. Yeah.
• 8:35
  And then once the release day came and we're doing our final
• 8:39
  taste on it, we're like, we can't.
• 8:40
  Call it that. That's totally.
• 8:41
  Guess not what it is we. Can't call it that.
• 8:43
  Yep. That's kind of it doesn't hurt
• 8:47
  the palate at all, right? It's super smooth.
• 8:49
  There's a spice, Yeah. And then there's a spice on the
• 8:52
  back end. Is there?
• 8:53
  Is there a spice in there at all?
• 8:54
  Like a Nope? Like a cloak?
• 8:55
  No. Is that just the yeast?
• 8:57
  That is all from the yeast. That's wow.
• 8:58
  It's almost like a it's. Almost like a clove or
• 9:01
  something, a little bit on the back There's.
• 9:03
  Yeah. There's a note of something
• 9:05
  there, yeah. I think it's a blend of the sour
• 9:09
  from the yeast, the lactic acid, the orange puree.
• 9:16
  Now the vanilla should smooth it out a little bit, but I think
• 9:18
  it's it's a blend between those two that gives it that little.
• 9:22
  Kind of spice. I love.
• 9:24
  It OH. It's so good.
• 9:25
  It's really good, tasty, I like it.
• 9:28
  I could drink a pint of that. It's almost as dangerous as the
• 9:30
  seltzer. So I plan, the plan is now with
• 9:34
  the BlackBerry, it's kind of do a similar thing, but we're going
• 9:37
  to do like a BlackBerry pie version of.
• 9:39
  It. Oh yeah.
• 9:41
  Once it's finished, we'll see what we're going to call it.
• 9:44
  Yeah, right. Would you go?
• 9:46
  We'll call it black from. The Bush tradition, make that
• 9:49
  the tradition, and it was like, we're not gonna name it until
• 9:52
  the day of. Well, that actually happens a
• 9:54
  lot anyway. So, well, it does.
• 9:56
  Trying to. Help you out?
• 9:57
  Yeah, well. That's.
• 9:59
  Right. Pulling the curtain you probably
• 10:00
  what it is you're brewing something like this.
• 10:02
  What is it? What is the smell like back
• 10:03
  there like, and I know what a brew day smells like typically
• 10:06
  when you're, you know, when you're making your mash or is it
• 10:08
  just kind of. I mean, it smells like a regular
• 10:10
  brew. OK, Yeah.
• 10:11
  Cuz I'm not adding any of this stuff until post fermentation.
• 10:14
  OK. Yeah.
• 10:15
  So all right, it's not like. If you want to.
• 10:16
  Open. I mean, it's just yeah, yeah.
• 10:18
  Smells. Fantastic, which I love.
• 10:19
  I love that smell. I used to why home brew some and
• 10:23
  and I I now have an like an all in one electric thing I do in
• 10:26
  the garage. So come on.
• 10:27
  I used to do it on the on the stove in the house and.
• 10:30
  And it was. Awesome.
• 10:31
  I always were like, oh, it smells like cookies in here,
• 10:32
  bread or something. And I would have the hops and
• 10:34
  she's like. It fucking.
• 10:35
  Stinks. You're crazy.
• 10:39
  It smells so good. It smells so good.
• 10:41
  Yeah, there's nothing better than walking through that door
• 10:43
  back there on a brew day. And I'm just like.
• 10:46
  Nice warm work. The best SO.
• 10:48
  Yeah, when you walk in any random brewery, it just remember
• 10:50
  and like, oh. They're brewing here.
• 10:52
  The. Irish Germantown is like what
• 10:55
  what I smell when I walk in. Like that brewery always smell
• 10:59
  just straight up like warm. Yeah, I'll just.
• 11:02
  Mix just beer, barley malt. You know, you're in the right
• 11:06
  place. Yeah.
• 11:07
  All right, we have one more that I want.
• 11:08
  Yeah. I want to.
• 11:09
  I want. To open this one.
• 11:10
  Not yet, I got to try this other one first.
• 11:13
  Oh, which one? The can in front of you.
• 11:14
  How do you? Pronounce it all.
• 11:17
  Right, so I can't. Pronounce that you pronounce it.
• 11:20
  I have no idea how to pronounce. It.
• 11:23
  OK. Is it still on Bear?
• 11:24
  John? What is it?
• 11:25
  All right, So if there's I. Don't understand any of the
• 11:28
  words on the front of those cans.
• 11:30
  You understand Cedars Hill, Bruce, don't.
• 11:32
  Yes, could, yeah. Coduolo, coduolo, coduolo.
• 11:35
  That's not a real word. It is Coduolo.
• 11:37
  Farmhouse. Sale.
• 11:38
  Two years in a row now we've hosted International Folk Fest
• 11:42
  and so International Folk Fest they, a fellow here named Steve
• 11:46
  Cates brings dancers and folk, folk dance and folk music from
• 11:51
  different countries. And so last year we had Britain,
• 11:55
  Mexico and Czech Republic. And when, when we when they
• 12:01
  come, we brew a beer from each of those countries.
• 12:05
  So we did an ESB, we did a dark Mexican lager and we did a Czech
• 12:09
  pilsner last year. This year the countries were and
• 12:15
  I, we're going to say countries, OK, yes, I know Puerto Rico's a
• 12:17
  territory. I get it.
• 12:18
  Whatever. So we had Puerto Rico, Poland
• 12:22
  and Estonia. OK, Puerto Rico.
• 12:25
  No problem, right? Too much mushrooms.
• 12:29
  No, I'm good. So Puerto Rico is a light kind
• 12:32
  of citrusy logger. And then Poland, we did a, a
• 12:36
  Baltic Porter, right? Yeah.
• 12:38
  Well, Estonia, we start looking and I'm like, the hell kind of
• 12:42
  beer do they brew? He was.
• 12:43
  Doing this, yeah. Yeah, well, turns out they have
• 12:46
  a national. Like beer?
• 12:48
  Style. It's called a coduolo and this
• 12:51
  is it. So the coduolo, it has hints, it
• 12:55
  has flavors, the flavor profile, well, actually I'm not gonna say
• 12:58
  it. I'm not gonna say.
• 13:00
  It look at yeah, OK. Being all.
• 13:02
  Over his teacher. So I'm gonna let y'all taste it,
• 13:05
  OK? Just know you have probably
• 13:07
  never had a beer like this. He's learning.
• 13:09
  He's. Smelling it and I'm trying to
• 13:10
  like. I don't get anything.
• 13:12
  On it, no, I don't get anything either.
• 13:15
  It's a little bit. You're wrong.
• 13:16
  Goodbye. Continue.
• 13:17
  What do you? Think you need to smell it?
• 13:20
  You need to you need to sniff your arm.
• 13:22
  I mean something to get rid of that orange.
• 13:23
  There's a little bit of, that's fair.
• 13:25
  There's a little bit of something.
• 13:27
  I just don't know what it is but like it's not.
• 13:30
  Yeah, so we I still love that beard.
• 13:31
  You smell your arm, right? Yep.
• 13:35
  OK, alright, I smell good. Smell your arm.
• 13:37
  It's definitely good. Smell your arm.
• 13:40
  Yeah, it resets your your smell, your arm pit.
• 13:45
  Yeah, not that. No, you no OK all.
• 13:50
  Right. Wait a minute.
• 13:51
  I smell something different now. Yeah, that's weird.
• 13:54
  Magical. Well, I just snorted.
• 13:55
  Mine and then you can do your let's.
• 14:00
  Not do a drive by. Do taste with your nose
• 14:04
  sometimes. And then do it do a.
• 14:05
  Quick. Double sniff and then do a long
• 14:11
  one. When you do the double sniff and
• 14:16
  that's like. It's faint.
• 14:20
  Yeah. Yeah.
• 14:22
  I want to say coconut. Nope.
• 14:25
  Pineapple. Yeah.
• 14:26
  But I'm not going to tell you you're.
• 14:27
  Wrong. They're just going to say.
• 14:29
  Nope, want to say. Nope.
• 14:32
  He literally told me I was wrong but I said he's.
• 14:34
  Like Nope, you're wrong. Whoa.
• 14:40
  Pineapple. Real pineapple?
• 14:43
  Is that what I smelled too? You can answer the question I've
• 14:47
  still. Got too much, I need to stop
• 14:48
  saying no. It doesn't hit pineapple for me,
• 14:53
  but you know. Alright, so I'm gonna I'll throw
• 14:57
  out a couple things. So number one thing on a
• 15:00
  coduolo, it is not fully boiled. Number one.
• 15:05
  Whoa. So it's a raw ale.
• 15:06
  It's a raw ale. Never heard of it.
• 15:09
  It's my house style ale and it's a raw ale.
• 15:11
  It's not boiled and I'm gonna just go ahead and start.
• 15:15
  I'm gonna. Guess I'm.
• 15:17
  Gonna get. More well, not wild enough yet.
• 15:20
  It's earthy. It's almost like.
• 15:23
  AI don't want it. Dirt's the bad word for it, but
• 15:25
  it's earthy. It's like very.
• 15:26
  I'm good with that. We put dirt in it.
• 15:29
  I'm just kidding. Well, that makes.
• 15:30
  Sense well, you got the color right.
• 15:31
  Who's the? I mean the.
• 15:32
  Opposite of dirt, no. I'm gonna describe every beer is
• 15:36
  earthy. Earthy.
• 15:38
  There is a swing of sour twang, but it's not overpowering in
• 15:42
  either direction. Plain's the right word.
• 15:43
  It's really kind of confused me. And has not had a raw ale so.
• 15:48
  That's already too much of A hen.
• 15:49
  You tell us we're gonna be like you're.
• 15:51
  Gonna taste it again and be like oh.
• 15:54
  So is it? It's pineapple and earthy.
• 15:56
  Those are the two flavors that's.
• 15:58
  What you're picking up, that's what.
• 15:59
  I'm thinking a little bit of a tangible.
• 16:00
  It's a little buttery and the more.
• 16:02
  I've tasted it. You're getting closer.
• 16:04
  Yeah. You're getting way closer than
• 16:06
  anyone else, all right? So no offense predominant thing
• 16:10
  when they brew this over there wrong is they have they have
• 16:13
  full on actual juniper trees. And so that would have one of
• 16:18
  the things that they do is they do bundles of fresh juniper
• 16:22
  branches and those go directly into one mash.
• 16:27
  Yep. Yeah, directly into the mash.
• 16:29
  Now we do not have juniper trees here and cedar trees are the
• 16:32
  closest that we have, but they will kill you if you do that.
• 16:35
  So we didn't do that, but we did procure some juniper berries and
• 16:40
  added that. So we didn't get quite as some
• 16:43
  of the others would. Yeah, holy shit.
• 16:45
  So Juniper and then the real trick was you found the yeast?
• 16:51
  Yes, before we get to the yeast, I want to go back to the
• 16:53
  juniper. Yeah, so.
• 16:56
  It's a funny story. If you want to call it funny,
• 16:59
  it's. Going to be funny for somebody,
• 17:04
  some way. It's going to be, yeah.
• 17:06
  I'll. Say something, say something.
• 17:08
  Yes, you guys are just very fascinating.
• 17:11
  Listen to. There you go.
• 17:13
  Man, I would have never guessed Juniper man.
• 17:16
  Yeah, it's so very well balanced.
• 17:19
  Yes. So I wanted to make it the
• 17:20
  traditional way. So the traditional way you get
• 17:23
  the juniper branches with the berries on them and you put it
• 17:27
  at the bottom of the mash, and then you mash all your grains on
• 17:30
  top of it, hot water, everything, whatever, and it
• 17:32
  acts as a filter bed. OK.
• 17:35
  Well. The.
• 17:37
  Jonathan and Missy Leigh found a connection that had we'll say
• 17:43
  Juniper, which I'm going to say we need Juniper commonis or
• 17:50
  Juniperis commonis, which is the genus species of what they would
• 17:54
  use the trees in Estonia, right? So Jonathan shows up at the
• 18:00
  plant farm or whatever was the tree farm.
• 18:03
  It was the Oakland's mansion. OK, cut some red cedar.
• 18:07
  Bring his juniper. Like here's your Juniper.
• 18:10
  And he's like, that's red cedar. Oh, no.
• 18:13
  And they're like, yeah, it's part of the Juniper family.
• 18:17
  So Jonathan tells me this and I'm like, all right, well, cool,
• 18:19
  maybe it's a Tennessee version, whatever.
• 18:22
  So he throws it on the mash ton and it's just chilling there for
• 18:26
  a couple days. Whatever.
• 18:28
  I come to work that morning to brew the beer, and it's pouring
• 18:32
  down rain, so I'm just chilling. I don't want to get rained on
• 18:36
  before I'm coming to work. And I'm like, you know what?
• 18:40
  Oh, look, so a little bit of back story.
• 18:43
  We feed all of our grains to cows.
• 18:45
  We have a business right down the street.
• 18:47
  They come pick up all our grains, take it to the farm,
• 18:49
  feeds the cows. So in my mind, when I'm sitting
• 18:52
  there, I'm like, I wonder if this is safe for the cows to
• 18:55
  eat. If not, we're going to have to
• 18:57
  figure out how to dump it or maybe they'll dump it for us.
• 18:59
  So I started looking into it and because it was red cedar, it
• 19:05
  said that it's dangerous for cows.
• 19:07
  Like, oh man, that sucks. They can't.
• 19:09
  Like the cows can't eat it. It's like, well.
• 19:13
  What about humans? Well, it turns out.
• 19:16
  Dead lady. Here, red cedar would leach out
• 19:21
  neurotoxins. Dang.
• 19:23
  Yeah. And it would kill you.
• 19:25
  Could've made and you brought. You brought us in.
• 19:28
  We could've made a neurotoxin. It's all good.
• 19:31
  Beer. But damn, talk about some
• 19:33
  mushrooms. Yeah, really?
• 19:35
  Forget tripping mushrooms. How about those are mushrooms?
• 19:38
  Let's. Talk about those either.
• 19:42
  Way we did not brew a beer with Red Sea.
• 19:44
  No. No.
• 19:45
  So that's. Those got chunked.
• 19:47
  I ordered some juniper berries, actual juniper berries, and I
• 19:52
  added those into the mash and then so another part of this
• 19:57
  beer, so it's juniper. The other part is ripe banana.
• 20:02
  The way that I. So traditionally they would use
• 20:05
  just a regular Estonian Baker's yeast, which their style of
• 20:10
  Baker's yeast gives you, right? Banana flavors.
• 20:14
  Ours does not. We couldn't get Estonian Baker's
• 20:17
  yeast. Well, we could not.
• 20:18
  Right. So I ended up finding through
• 20:22
  Omega yeast, they have a yeast called Bonanza and they've
• 20:28
  basically engineer this yeast to take out any of the the clove
• 20:33
  compounds like phenolics out of it.
• 20:37
  So all you're getting is that ripe banana flavors.
• 20:40
  And so that's the yeast that we use for this beer.
• 20:43
  So that's why you're getting a lot of juniper and a lot of ripe
• 20:46
  banana and the two. Together you get a sweet with
• 20:49
  this sharp juniper on top of that, and so that sweetness
• 20:54
  kills the sharp a little bit, but the sharp keeps it from
• 20:56
  being syrupy. So tried this with alongside
• 21:00
  like a little bit of gin as well.
• 21:02
  No, we have not, but we should. That would be really.
• 21:04
  Good we will. That would be good.
• 21:06
  Be good as a matter of. Fact we will.
• 21:08
  I do not have a bottle here, but I do have one at home.
• 21:12
  I'm very curious. I'm very curious cuz it, you
• 21:15
  know, yeah. Especially a real botanical,
• 21:17
  like an Uncle Val's. Yeah.
• 21:18
  Yeah, this, this was a fun beer to make.
• 21:20
  And it was. I mean, it's obviously a long
• 21:22
  story. The Estonians, like then the
• 21:25
  Estonian people, the dance crew that came were amazing.
• 21:30
  OK yeah and they loved it. Good.
• 21:32
  It wasn't their favorite cuz. They said it wasn't exactly like
• 21:35
  their coduolo. Right.
• 21:36
  But it was a good American try. Yeah, but you're in
• 21:39
  Murfreesboro, TN if this is what you've got.
• 21:42
  Right, it was the first try. I think this is the best
• 21:45
  Estonian beer I've ever had. Hands dead.
• 21:49
  Likewise. It's like the real thing.
• 21:51
  Yeah. Have you have you been able to
• 21:53
  find any anywhere that this even to?
• 21:56
  Compare. There's no American.
• 21:57
  No, it's the version of this. This might be the first
• 22:01
  American. Coduolo.
• 22:02
  Coduolo, period. That's right, we don't know.
• 22:05
  I've never heard of it before. It's so cool.
• 22:07
  I like it. I actually like it, it's really
• 22:08
  legit. What can I just say something I
• 22:10
  really like it my. Point earlier.
• 22:12
  This is what is going to make you all a destination brewery.
• 22:16
  I hate. It I like it.
• 22:18
  Yeah, OK. Anyone else wanna?
• 22:20
  We'll need to make sure you come back in June for, I mean, I
• 22:23
  don't mind, I don't know which it is going to be this next
• 22:26
  year, but we'll brew 3 beers from those, a beer from each of
• 22:30
  those countries. Well.
• 22:32
  This is a beer though. Probably we'll refer.
• 22:34
  Yeah, I hope so. I think so.
• 22:36
  It's. Pretty neat.
• 22:37
  It's definitely different. Really, I like it as it is too.
• 22:42
  What are the? Countries this year again.
• 22:44
  I don't know. I don't know what they are yet.
• 22:46
  No, you do. Amazing.
• 22:52
  I didn't know that I. Knew you told me.
• 22:55
  Yeah, that doesn't mean that that's actually what they're
• 22:57
  going to end up being. France, Croatia, Germany.
• 23:01
  Croatia, Croatia, Can I tell you that?
• 23:05
  You might have been drunk. As if that's somebody what?
• 23:07
  That's probably that that's actually possible.
• 23:09
  Yeah, that's. Probably, yeah.
• 23:10
  You told me that and I took notes on it.
• 23:12
  Literally. Folk fest.
• 23:13
  France. Croatia.
• 23:15
  Like damn boss is going to make me brew Croatian beer.
• 23:19
  He's already done Estonian. Yeah, it's only uphill from
• 23:22
  here, man. It's it's.
• 23:25
  That one's tough. This one I want to, I mean,
• 23:28
  there's another one we'd like to share with you guys based on
• 23:30
  time, but like we don't have to do that on the Mikes.
• 23:32
  But this one here, I think would be kind of it's a it's like a
• 23:40
  it's a throwback. So this one here, I figured, I
• 23:44
  don't know, Scott Steve have I don't know if you guys have had
• 23:47
  semich from Cedar Glade. I think so this one is 1 of and
• 23:52
  I and I I say it all the time. It's a it's a sour to barely
• 23:56
  like it's a it's a sour beer that I very much enjoyed and I
• 24:00
  didn't expect to enjoy it because I don't like, I don't do
• 24:03
  sours, but this one, and I don't think we had this barrel aged
• 24:08
  when we were doing the show over there.
• 24:11
  I can't remember, but we had a, it was either a bottle of this
• 24:13
  or maybe it was on draft. Do you happen to remember?
• 24:16
  It was on draft. It was on draft.
• 24:17
  But it's all but it's all barrel aged, it's the same.
• 24:19
  Oh, it is on. Barrel aged.
• 24:20
  OK, gotcha. OK, gotcha.
• 24:21
  So this one's got a This is a N2024 bottle on it, so I assume
• 24:27
  at least I hope it's gotten I. Haven't I haven't tried it in.
• 24:33
  I haven't had it in a while. Probably since.
• 24:36
  I. Guess that's the lesson.
• 24:37
  OK, so it's uncharted territory for all of us then.
• 24:40
  OK. And barrel aged I'm seeing.
• 24:41
  Hopefully it's not vinegar. Well, that's what I'm that's
• 24:44
  surely not if it if it is, we'll cut it.
• 24:46
  But if it's not, then. We'll see how.
• 24:49
  Yeah, lovely build, yeah. See needle pour That's going to
• 24:52
  join us with some simmage. We'll grab go grab you a glass.
• 24:56
  No, nothing. She doesn't do sours either.
• 25:00
  I don't do sours either. Yeah, and I very much enjoyed
• 25:03
  this. Let's do it.
• 25:05
  All right, so. Nobody's tried more sours.
• 25:09
  I'll I'll share the story with you guys on this.
• 25:10
  So this is named after Mike Simmich, Mike Simmich in and Art
• 25:16
  Whitaker. You guys probably all know art
• 25:18
  around here credited with kind of bringing sour beer to the mid
• 25:23
  state and they were both mid state brew crew and Mike passed
• 25:29
  away prematurely unexpectedly. It shouldn't happen.
• 25:33
  But anyway. So this is named in his honor.
• 25:40
  Art Whitaker helped us that we breed this very soon after we
• 25:44
  opened and it sat in a barrel for I guess over 2 years.
• 25:49
  That knows. And the barrel that it sat in we
• 25:52
  got from Von Sites. Do you guys remember von Sites
• 25:54
  sites, Von Sites theoretical ales?
• 25:57
  They gave us 131 gallon red wine barrel from California.
• 26:02
  And this is what this beer sat that with this wow.
• 26:04
  Wow. That.
• 26:06
  Totally makes sense because that smells like it all that's good.
• 26:09
  It's 919 point 1% wild specialty barrel aged beer.
• 26:15
  This one was bottled in November of 2024.
• 26:18
  They were all bottled in November 20.
• 26:20
  Four. Yeah, just one run.
• 26:21
  Yeah, Now what we've done. Does not.
• 26:25
  Suck. That was Mike's line.
• 26:27
  When he would taste somebody's beer, he would say, oh, this
• 26:29
  does not suck. And So what we've done is we've
• 26:33
  pulled half of the barrel out to bottle.
• 26:35
  We've left half of it, half of it in there.
• 26:37
  So Solera method, Robert's going to brew another brew to go in
• 26:43
  it. We'll let it sit and turn and do
• 26:46
  all of that and we're going to put it over tart cherries and
• 26:48
  we'll have a cimmage red. That's the next.
• 26:51
  That'll be interesting. This is amazing this.
• 26:54
  Is so yeah, it's a yeah. It's so fucking good.
• 26:56
  Yeah, I'm glad it's filled up. It does that.
• 27:01
  I think it's gotten a little milder.
• 27:03
  Yeah, which is what it is. It's not as it's not as not as
• 27:06
  sour, not as tart as last time that it's a little bit sweeter
• 27:11
  this time around. Presumably the barrel age is
• 27:12
  kind of coming through a little bit more.
• 27:14
  Yeah, that's that's something. Wow, still tighten my jaw.
• 27:17
  Yeah, kind of locks you up a little bit back here, right?
• 27:20
  The first time I ever tasted it, when it was finally, Yeah, I
• 27:24
  mean it. Hasn't changed.
• 27:25
  Dude, yeah, it's good. It's tasty.
• 27:27
  Oh, it's amazing. I I don't, I don't remember my I
• 27:31
  remember liking it, but I don't remember much about it, but also
• 27:35
  had a lot to drink that day before we even got to this one.
• 27:38
  But I I I were I this one tastes a little less sour and a little
• 27:43
  bit sweeter than what I remember it so.
• 27:47
  I feel like we're serving it at exactly the right temperature
• 27:50
  too. So whatever you kept it in, it's
• 27:52
  it's. Honestly, it was just, it was a
• 27:55
  freeze pack inside a cooler backpack.
• 27:57
  That's all it is. That's where it needed to be.
• 27:59
  Probably. In the. 60s. 60s something.
• 28:03
  Yeah, yeah, very high 50s or low.
• 28:05
  That's good. I love the color on it too.
• 28:08
  That is delicious. Got.
• 28:09
  It there's. A little bit left if Sydney
• 28:11
  wants. So the plan is man with this
• 28:14
  one. So we still have.
• 28:15
  About half a barrel. Full of it.
• 28:18
  So the plan is we're going to get some cherries and age a
• 28:22
  barrel's worth on cherries and then we'll re release it as so
• 28:26
  much red most likely. And then I'm going to brew a
• 28:32
  like a probably just a Flanders brown or red or something and
• 28:39
  then just refill that barrel lit a sour Solara style and just
• 28:44
  keep it rolling. Heck yeah.
• 28:45
  Yeah. Awesome.
• 28:46
  Yeah, keep that. They keep that thing going, man.
• 28:48
  That is, this is amazing. Yeah, wow.
• 28:51
  That's awesome, yeah. I mean, that's a 48 easily.
• 28:58
  I mean, it's a 3. It's a little sour for me.
• 29:01
  Too sour. Yeah, it's too sour.
• 29:03
  Unrated. It's it's too wild point.
• 29:07
  Yeah, let's reach out for a knock it though.
• 29:09
  It's it's too funky. Funky.
• 29:14
  It was a, it was a ton. I mean, obviously you get the
• 29:18
  like all the, the bacteria and, and bread that's within the
• 29:22
  barrel. But then we, we dump probably 5
• 29:26
  or 6 different dregs out of bottles, just different sours
• 29:30
  from all over into that barrel. So who knows what sort of mixed
• 29:34
  cultures are in there that created this thing?
• 29:37
  Yeah, like you couldn't duplicate that exactly again.
• 29:40
  You know what? This reminds me a little bit.
• 29:43
  I was here about it a year ago. It reminds me a little bit of
• 29:47
  semage. I'll take a little.
• 29:49
  That's it. Look at this.
• 29:50
  Yep, that's. What it is?
• 29:51
  That's what I thought I was like.
• 29:53
  It's semage it. Seems like it's right there on
• 29:55
  the yes. I had it about a year ago.
• 29:58
  The fact that you remember it though this.
• 29:59
  Reminds me of semage. That's.
• 30:01
  Pretty good. Good work man.
• 30:03
  Thank you. Yeah.
• 30:04
  Good work, that is. Excellent.
• 30:05
  And I love that you put it in the bomber bottle too.
• 30:08
  Yeah, it's the perfect way to well.
• 30:10
  That's what we're going to do when we release the red version.
• 30:14
  The only reason we're calling red, it probably won't be red,
• 30:17
  but we're just gonna age it on cherries.
• 30:19
  Yeah, that'll make it red. Say red, Probably not color.
• 30:23
  Yeah, that'll just be the Cherry Age version of it.
• 30:27
  Yeah, I wasn't sure if you if this was the one I had about a
• 30:30
  year ago. Same one.
• 30:32
  On a flight cuz I was like Yep. That is.
• 30:34
  Really. It would have been here.
• 30:36
  Yep. Yeah, this would have been.
• 30:37
  It was the same one. Yeah, it was funny.
• 30:39
  Cuz I remember having it. I'm like, that is really wild.
• 30:42
  So sometimes breweries change different versions and stuff
• 30:46
  like this is the same one. This one just sat it just aged.
• 30:49
  That was really the fact that you remembered it from a year
• 30:51
  ago is. No, I do.
• 30:53
  I remember having this. I remember having this on a
• 30:55
  flight and I was like, man, this is really, really.
• 30:58
  The app. Wow, yeah.
• 31:00
  Because we had it. What's wrong with it?
• 31:01
  I don't know. It's so weird they got new
• 31:03
  owners. We had it done draft for a
• 31:06
  while. Yeah, no.
• 31:08
  It was gone. It was gone.
• 31:10
  If you had that on draft, were you serving like 10 oz?
• 31:13
  Probably, yeah. 10 or 4. Yeah, yeah.
• 31:15
  Perfect. But that's all you want.
• 31:18
  Oh, that's fucking good. Corporate America.
• 31:20
  Yeah, dude. Well, you can check in Coca-Cola
• 31:23
  now, right? OK, on tap now.
• 31:25
  Yeah, let's go. Back to that real quick.
• 31:26
  So instead. Of just saying.
• 31:27
  Beers I had this December of last year when I was in here, so
• 31:33
  yeah, yeah. I remembered it.
• 31:35
  And you remembered it? Yep.
• 31:36
  Yeah, they've changed all the verbiage on there, used to.
• 31:39
  So on top it used to say beer brewery, venue.
• 31:43
  Yeah, now it's drink. What is it, Drink something and
• 31:48
  then place. Really they've completely
• 31:51
  changed it. Drink brand in place?
• 31:53
  Yes, because they got purchased and I guess they're including
• 31:56
  everything I have. Seltzers, insiders, and.
• 31:59
  Apparently Coca-Cola, Coca-Cola, it's so stupid.
• 32:03
  It's so stupid. OK.
• 32:05
  Well, thank you, gentlemen. Yeah, guys, this is so.
• 32:08
  We still got a stout. Are they up?
• 32:11
  For it, dude, I'm here. Are you guys up for it?
• 32:14
  I'm here. I've got we've got we've got
• 32:16
  another one. You tell us when you want to
• 32:18
  quit. We got Mike's going.
• 32:20
  You want to drink? Well, if we.
• 32:21
  Want to we can hit pause and then do an after party episode
• 32:25
  of sorts. But I mean, I'm OK with just.
• 32:28
  Recording. Let it roll.
• 32:29
  And let it roll fix. It.
• 32:30
  Right, let's do this rolling rather have it than not.
• 32:33
  Some gold might come out of this.
• 32:34
  Yeah, you never know. So a young child can screw it
• 32:37
  however you want, all right. What a Houstonian.
• 32:40
  H Town style. Unpacked won't let me rate this
• 32:44
  lower than A5 point O and I. Guess you'll have to.
• 32:50
  And I was like, good people. I'm putting in here, it's
• 32:53
  practically a year later and it's impeccable.
• 32:57
  I mean it's bottle conditioned after its release and it's and I
• 33:02
  cannot express the words for it that would make it early if.
• 33:07
  I'm looking up because I was like, yeah, I remember being
• 33:09
  here about a year ago and I had it and it was really good.
• 33:13
  I love this one. So the last time that I opened
• 33:16
  up that barrel, I missed probably six months ago, but I
• 33:21
  got really heavy bubble gum aroma coming out of it.
• 33:25
  Whoa, Yeah. I'm curious.
• 33:30
  You know this next rendition with the cherries, But it's
• 33:33
  going to turn out. There's no telling.
• 33:35
  When you when you get that as a burner, like what is that?
• 33:38
  What do you think about that? Like like a bubble gum, like
• 33:41
  everything has a different thing like butterscotch can be an off
• 33:43
  flavor or something, right? Like what do you think when when
• 33:45
  you smell bubble gum on something?
• 33:47
  Anything come to mind when you smell that initially or?
• 33:49
  In the initial response is Belgian stuff, right?
• 33:54
  Yes, yeah. So.
• 33:55
  Your initial should be that yeast drive.
• 33:58
  OK, so we're talking about bacteria and Britannomyces.
• 34:01
  Like it's a whole bunch of funk going on in there.
• 34:04
  So it's a familiar smell to you, and you think you probably like
• 34:07
  that we're headed in the right direction.
• 34:09
  Oh yeah. Yeah, OK.
• 34:10
  Oh yeah. Well, we're heading in a
• 34:11
  direction, The right direction. It's.
• 34:15
  We're going. We'll need well.
• 34:18
  What's not leading it? Where's going?
• 34:20
  Willy Wonka. Right.
• 34:22
  Where when he's in the boat I was.
• 34:24
  Going back to the future, I'm. Tracking.
• 34:28
  Yeah, that was cruising. That was right.
• 34:31
  This was good. This was, this was good before.
• 34:33
  I like it better this time than I liked it earlier and I liked
• 34:36
  it a lot the last time, I think because it's mellowed out a
• 34:39
  little bit and that barrel ages come through a little bit more.
• 34:42
  Yeah. For the record.
• 34:43
  Mitch wasn't wasn't kidding. He rated it A5.
• 34:45
  Yeah, I'm looking right at it. It wouldn't let me rate it
• 34:48
  lower. Robert would know.
• 34:51
  You're in a very disgust what he checked.
• 34:53
  Yeah, it's a very different fucking very tough.
• 34:56
  Bring it to bring. It to a town.
• 34:59
  It's the only. Also the only.
• 35:01
  One I live in, yeah. Good reference.
• 35:03
  Final time. Good reference.
• 35:05
  Yes, Sir. Good reference.
• 35:07
  Hey, Sidney, you're on camera. Hello, Sidney.
• 35:10
  Sidney, do you like stouts? We fast.
• 35:13
  We have a stout here. Get a glass.
• 35:16
  OK, She won't try sandwich. Yeah, so.
• 35:20
  Disrespectful. Go ahead with this one, Rich
• 35:24
  with the candy cap. OK, So this one is kind of more
• 35:30
  of like Mitch's. So Mitch and I were hanging out
• 35:32
  today and we were trying to like he was, he got into Murfreesboro
• 35:36
  early and we were trying to figure out it's like we've got
• 35:37
  to bring like something for, for Jonathan and Rob.
• 35:41
  Like we have to bring because like when all four of us are
• 35:43
  sitting here hanging out, we like sharing the good stuff.
• 35:45
  Like they brought good stuff to the common John last beer
• 35:49
  festival. Like they were bringing barrel
• 35:51
  aged stuff like salad. Like really, you guys want some
• 35:54
  really killer beers. And so like, that's what that's
• 35:58
  what people like us love to do when when we come in and you
• 36:01
  guys publish us and yeah, it's an adventure.
• 36:03
  And. So we're talking about, I was
• 36:05
  like, what are we going to bring?
• 36:07
  And then sandwich came out. But it's like, well, we have
• 36:09
  this. We've been, we've been sitting
• 36:10
  on it for a year. Like it seems like this is the
• 36:12
  right time to do it. And the other one was like
• 36:15
  Midge. I I brought out a couple of
• 36:17
  different beers. I had like candy cap and I had
• 36:19
  something else. This is from Tabor, right?
• 36:22
  It is from, it is from Tabor. Yeah.
• 36:24
  But I'm saying like, I had this one and I had, there was 2 beers
• 36:29
  that I had like, yeah, yeah, yeah.
• 36:30
  I'm not sure which one to do it. And Mitch immediately looked at
• 36:33
  this one and saw mushrooms on it.
• 36:35
  He's like, this is the one we're.
• 36:36
  Bringing. He's like this is vengeance.
• 36:39
  He goes. We're bringing this one tonight.
• 36:41
  There it is. I don't know what story you were
• 36:45
  thinking me of telling, but that's what, that's exactly it.
• 36:48
  Yeah. I didn't buy the beer.
• 36:50
  I saw the beer and I said that's the one.
• 36:52
  This is. This is not.
• 36:53
  Just 10 judges. Back It's a bourbon barrel aged
• 36:56
  imperial self condition on candy cat mushrooms, Madagascar
• 37:00
  vanilla beans and nutmeg brewed in collaboration with Humble
• 37:02
  See. I'm gonna hate this beer. 14%
• 37:05
  alcohol. I love the label.
• 37:07
  You get the first porn, give her the first porn, give Sydney the
• 37:10
  1st. Porn.
• 37:10
  You give her the phone. I don't like spice.
• 37:12
  She's waiting patiently. Sweet.
• 37:14
  So give. Sydney the first porn we'll.
• 37:15
  Get a reaction. This has both of those I know.
• 37:18
  In. Spades.
• 37:19
  Yeah, yeah. But I'm gonna try it.
• 37:21
  You're gonna try a little bit of it.
• 37:22
  Absolutely. You're gonna try a little bit of
• 37:24
  it. Percent just because you made
• 37:26
  Mitch try all those mushroom drinks.
• 37:28
  It's just gonna Mitch is gonna make you try.
• 37:31
  Not about it, huh? Why?
• 37:33
  She's saying no. What I do, Jonathan is next.
• 37:36
  Give Jonathan. Excellent.
• 37:37
  Yeah, Give Jon no. Give Jonathan the nothing.
• 37:39
  No, she knows what she Since we all taste beer together, they
• 37:42
  all know. Like, yeah, you're gonna hate
• 37:44
  this. You're gonna like this.
• 37:45
  You're. Gonna hate they want to see
• 37:46
  your. Reaction.
• 37:46
  Oh, it's, I already know. Just in case, what's?
• 37:50
  Your take on it, Yes. No.
• 37:51
  Maybe so, yes. Thumbs up.
• 37:53
  OK. All right, cool, cool.
• 37:55
  It's definitely sweet smelling. Smells like soy sauce.
• 37:59
  Soy. Sauce and for the regular like
• 38:03
  sweet. Beer.
• 38:04
  That would be the candy caps. I bet he just that was.
• 38:09
  Damn. It's not.
• 38:11
  It's not the worst. Thing I've ever had.
• 38:14
  Whoa, the nose is conflicting. Like soy sauce?
• 38:17
  Yeah, well, guess what? Yeah, kinda tastes like soy.
• 38:20
  Hell. Yeah.
• 38:21
  Like a good soy pleasure is our, but there you go.
• 38:23
  That's nonetheless kind of a candy cap thing, huh?
• 38:26
  Oh, I can. I don't know.
• 38:27
  I don't know what candy cat mushrooms are, by the way.
• 38:30
  I don't either. They're the picture that's.
• 38:32
  The picture I just I just. That beer is fascinating though.
• 38:35
  I. Don't understand what do you
• 38:37
  mean I don't get I don't get soy sauce.
• 38:41
  I'm getting very deep, but Robert, bigger on the nose.
• 38:43
  They're wrong. No, I'm not.
• 38:46
  Yes, you're. Wrong.
• 38:49
  Nope. Give me some more.
• 38:51
  Yeah, it's actually. Real.
• 38:53
  OK. It's like very.
• 38:54
  No, I can. Brown sugar and vanilla don't.
• 38:57
  Get brown little. It's like, it's like burnt brown
• 39:00
  sugar. Yeah, yeah.
• 39:01
  It's like almond sugar, that is. Wild I.
• 39:05
  Love chocolate chip? Yeah, yeah.
• 39:08
  How does brown sugar for? Sure.
• 39:09
  What the heck? But like, severely burnt, like
• 39:12
  turned into candy. I get soy sauce.
• 39:15
  What? Yeah.
• 39:16
  No, I'm down with what you're saying.
• 39:20
  Like more umami, like soy saucy. And yeah, no, what?
• 39:27
  The end just stays. Oh.
• 39:31
  His gear. Do you see this?
• 39:33
  He's trying to figure. Yeah, yeah, I see.
• 39:36
  Like the mouse or the hamsters like.
• 39:39
  It's like if you took him to a freaking escape room, he'd be
• 39:42
  sitting there like chewing on the puzzle.
• 39:44
  This is a puzzle for him. This is.
• 39:46
  Chewing on the puzzle. This is pretty awesome.
• 39:49
  I like it. It's different.
• 39:50
  I've never had a beer like this. For sure.
• 39:52
  It's not one of my favorites. It's almost like a it's.
• 39:55
  Too much for? Me, it's definitely.
• 39:56
  A Yes, Yes. It's almost like it's just too
• 39:59
  much something. After you know what the after
• 40:02
  taste it's. Still there.
• 40:03
  I have not taken another drink in like 3 minutes.
• 40:06
  You know what we did? Like a shitty beer.
• 40:10
  Well, hang on. Pal the mess.
• 40:12
  Of beer, I got it. Thing last year and then this is
• 40:16
  reminiscent of life. Oh shitty beer God don't take.
• 40:22
  This beer, but I got the flavor. More than a four ounce.
• 40:25
  You have the flavor. I got the flavor.
• 40:28
  Yeah, it's a burnt gingerbread cookie.
• 40:31
  S'more. Oh wow, that's it.
• 40:34
  You're so full of shit I get. Drink it again.
• 40:38
  Smell. Your armpit first.
• 40:39
  It's like it's heavy. Molasses.
• 40:42
  Yeah, the brown sugar. I need someone's rib cage.
• 40:48
  Yeah. Just saying I don't like it's a
• 40:53
  burnt gingerbread cookie s'more. I like it.
• 40:56
  I get what you're saying. I see it.
• 40:58
  We can't hear you for the like this.
• 41:00
  I can see. It I said power of suggestion.
• 41:01
  I get what you're saying, but I'm still tasting soy sauce.
• 41:04
  I wish I hadn't heard soy sauce soy.
• 41:06
  Sauce over a rice. No, I'm trying to fight the soy
• 41:09
  sauce. How many things my model I
• 41:10
  don't? Get it?
• 41:13
  I wish you hadn't. Said soy sauce because it's.
• 41:15
  Kind of it's I get more mint than soy.
• 41:19
  Meat. Soy sauce.
• 41:20
  Yeah, I got. No, no, what though?
• 41:21
  The, the, the, the bad, the bad thing for me.
• 41:26
  I'm not saying it's horrible. It goes down OK, but then it
• 41:31
  lingers and the lingering is like, oh, I don't know.
• 41:36
  Well, listen, it does stick. It is fascinating.
• 41:39
  Yeah, the beer is I like. It I'd drink it again.
• 41:41
  I like. It So what's just say when it
• 41:44
  was like bottled and and brewed? Like.
• 41:47
  No, I mean it's. 1812 usually. And all right, so just.
• 41:53
  Shitting all over. It yeah, I'm really going to be.
• 41:55
  We have this shit. Beer contest last year.
• 41:58
  We try to get this for reminisce.
• 41:59
  This is reminiscent. I'm going to be really weird
• 42:01
  about this. Yeah, my favorite thing about
• 42:03
  this beer because I know how hard it is.
• 42:06
  They did an excellent job on the wax dip.
• 42:08
  Oh yeah for that is that shit's hard y'all.
• 42:11
  I've tried that. It's very clean.
• 42:13
  Not easy. I'm.
• 42:15
  Actually able to open this with just a bottle open.
• 42:17
  Yeah. Whoa, one of these native.
• 42:19
  Creatures that have soaks on them.
• 42:21
  You have to use freaking pliers. Yeah, I still.
• 42:23
  Have what I said on the flavor profile?
• 42:26
  Yeah, but we're gonna add a little bit of mint to it.
• 42:28
  Yeah. Can you finish it?
• 42:29
  Yeah. And that's it.
• 42:31
  It's gotta be. I have.
• 42:32
  It's gonna be some. Do you have?
• 42:33
  Something to mix us with back. There what oh what would you
• 42:37
  even mix that I. Don't know.
• 42:38
  He did it last time Shit. And he made it good.
• 42:40
  Remember it was like it was that it was like he had we had two
• 42:44
  decent beers and he put them together and it was like whoa.
• 42:47
  And it was the winner of the evening.
• 42:49
  I want to be really clear. This is not a bad beer, no.
• 42:52
  No, I just like it. But there's no lot.
• 42:54
  It's a lot. It's a lot.
• 42:55
  No way I could drink a lot of do.
• 42:56
  You have anything back there that would make this not?
• 42:59
  A lot. Well, we do have KBSS.
• 43:03
  You want to mix a 14% beer with her?
• 43:07
  I agree with you. You.
• 43:08
  Just can't drink a lot. Yeah, I'm there's one way.
• 43:11
  No, yeah. Yeah, it's a lot, but it's it
• 43:15
  is, it is an interesting, I mean.
• 43:18
  That's. There's just so much going on.
• 43:20
  I. Think the only thing that it's
• 43:21
  not even we have that we. Were saying.
• 43:24
  Like actually mix with it would be the pecan Porter.
• 43:26
  And I doubt because those flavors were the 1 mix.
• 43:29
  And it would dilute down you're. Right through.
• 43:32
  I wouldn't, I wouldn't change any of the flavors in that like
• 43:36
  that's the. Flavors are great.
• 43:38
  It is. Not the the like.
• 43:40
  Con. Porter would mix very well with
• 43:42
  it, but it would just really just dilute it down.
• 43:44
  It was sweetening. Yeah, yeah, Sweeten.
• 43:46
  It would dilute it. Yeah, but to me, the our pecan
• 43:50
  Porter to me is very sweet. It's not.
• 43:52
  I get that. I think it's sweet.
• 43:54
  It's not hey if I punch him. Just you.
• 43:59
  Punch him in like. So OK, so this was bottled in
• 44:06
  May this year, so maybe a year from now it could be a little
• 44:11
  more humbler, but we won't find out.
• 44:14
  No, because it's already open. Unless we cork it, I don't know.
• 44:17
  That's not. Going to work.
• 44:19
  Box. It does.
• 44:20
  It's done. We're done then, No more of that
• 44:23
  one. I feel like I'm with my man over
• 44:25
  here. Yeah, I don't think I like it.
• 44:28
  I'm not with him. Do you also find cilantro to be
• 44:33
  bad? I love cilantro.
• 44:36
  Cilantro tastes like soap. I don't know why anybody likes.
• 44:39
  That that's genetic. Yeah, that right.
• 44:40
  Yeah, yeah. So cilantro, cilantro and celery
• 44:44
  and. Celery tastes like dirty water.
• 44:47
  OK, genetic. It is what?
• 44:49
  Yeah, no. No.
• 44:50
  Celery tastes like dirty Watt. My Watt.
• 44:53
  That is genetic. What do you?
• 44:55
  Know that is. Yeah, that's what it tastes.
• 44:56
  Like no, you have a taste receptor.
• 44:58
  So what does celery? Really taste like.
• 45:00
  I don't know because I have the same taste receptor.
• 45:03
  Huge. You know those dozen things who
• 45:05
  said you have stupid receptors? So it's a.
• 45:09
  Stupid receptors. You are so yeah, I like.
• 45:12
  Soap in small. Quantity.
• 45:14
  I get it. My wife.
• 45:15
  Will say a. Little bit of cilantro is good.
• 45:17
  She has the opposite genetics of me on the palate and it causes
• 45:20
  confluence, you know, with salsas and everything all.
• 45:23
  Right. Yeah, All I'm gonna say is this.
• 45:25
  We don't all have to agree on everything that's.
• 45:28
  Why beer is wonderful. No cilantro, no cilantro, no
• 45:31
  cilantro I. Look.
• 45:34
  Like so also answer you. Don't.
• 45:37
  Lost. Monies.
• 45:38
  Here's the cilantro, no celery. Do you like that?
• 45:42
  I will try. It I do not.
• 45:44
  I'm OK with celery, but I don't love it.
• 45:46
  I ate it. But why?
• 45:48
  It tastes awful, it's bitter and it's terrible.
• 45:50
  It's great in stews. That's amazing.
• 45:52
  Because you can't. Taste it.
• 45:54
  All the way down to where it's not there any that's right, but
• 45:56
  I. Do also still.
• 45:57
  With Buffalo wings. Mitch I, I think I will say.
• 45:59
  This with some. Ranch or something?
• 46:00
  I will try it, especially what you mean I have to drink all of
• 46:03
  it and like it. That's where is this going?
• 46:06
  I don't know. No, I was.
• 46:08
  Just I think. We fell off, I figured.
• 46:09
  It out period I'm. Going to put out as ease beer.
• 46:11
  Well, I was curious because everyone that was saying they
• 46:13
  didn't like it, I was curious, yeah.
• 46:16
  Drank all that. They have the genetics to not
• 46:18
  like cilantro because over here this has a flavor of mint in it.
• 46:22
  You're saying soy sauce, we're saying mint.
• 46:25
  And so I'm curious, there's there is a divide between
• 46:30
  pallets on this one. Yep.
• 46:31
  And that, that is the discipline.
• 46:33
  We have the right pallets. And.
• 46:36
  We can early English house Gray. Pallets, yeah.
• 46:41
  I'm still on. I'm just I.
• 46:43
  Decided. There's a right palette and a
• 46:44
  wrong palette if if cilantro for the people that cilantro doesn't
• 46:48
  taste like soap, What does cilantro taste like?
• 46:52
  Cilantro. You know what?
• 46:54
  Don't do that. No, no, it's good.
• 46:56
  Tastes good. Rich.
• 46:58
  Here's what it tastes like for me.
• 47:01
  I had. We already.
• 47:03
  Know. 2. Sips.
• 47:05
  I don't need it anymore. Yeah, I'm good that that I I
• 47:08
  hear is soap for you for on cilantro, but yes.
• 47:12
  Y'all y'all are a mess. Hey guys, what's?
• 47:17
  One topic you think you would never talk about tonight?
• 47:19
  Cilantro. Yeah, well, we got this.
• 47:22
  We got this. One cilantro is part of like the
• 47:25
  Mint family and everything. How about how about I just don't
• 47:28
  feel like AI don't know. Yeah.
• 47:30
  I don't want it anymore. I that was like, that's the one
• 47:34
  and I was OK. I will say I did not pick up on
• 47:37
  the mint piece even after you said it.
• 47:40
  Yeah, until I just downed the last half of it all at once and.
• 47:44
  Then I picked up on it. So like when I'm sipping it, I
• 47:47
  didn't get it, but as soon as I just shot the rest of it and
• 47:50
  just like drank it really quickly, what was left was so
• 47:54
  was was like a mint kind of. Definitely SOAP.
• 47:58
  It's definitely in. Irish sprays, Irish soap.
• 48:02
  I didn't. I don't taste soap.
• 48:04
  But I also don't know why cilantro tastes like soap to
• 48:07
  people. But yeah, I don't either.
• 48:10
  I wasn't aware that cilantro didn't taste like soap until
• 48:13
  tonight. There's people out there that
• 48:16
  that don't think cilantro tastes like soap.
• 48:18
  Yeah, I'm one of them, man, that is.
• 48:21
  Nuts, we are among you. I don't get it.
• 48:23
  We were out. Yeah, y'all are aliens.
• 48:26
  Oh, wait, Richard, is this that bottle that I was going to split
• 48:28
  with you when you said no? OK.
• 48:30
  Wow. So that was going to back out of
• 48:31
  that deal. We are truly a 5050 divided
• 48:35
  pallet here. It's pretty cool.
• 48:37
  I like. It I wasn't.
• 48:37
  That's cool. Well I mean that just proves
• 48:40
  like that's why you have to have a sensory.
• 48:43
  Yeah. Because.
• 48:44
  Everyone's going to have their own yeah, evaluation point.
• 48:48
  And. That's why we have.
• 48:50
  Over 100 selections. Would you drink this again?
• 48:53
  I am. Absolutely.
• 48:53
  Would you drink this again? Would you drink this again?
• 48:57
  On a shot. I'm drinking Stevie.
• 48:59
  But he didn't. Finish show this was a shot
• 49:01
  would. You drink this again.
• 49:02
  If I lost. A bit.
• 49:03
  Poured. OK.
• 49:04
  You poured the rest in your box. I would not that again.
• 49:07
  I would not drink that again. No.
• 49:09
  I'm not mad that we had it, but it's just I think the shame of
• 49:15
  it is or something. I kind of like it.
• 49:19
  Yeah, okay. I'm glad I tried it.
• 49:20
  I think it's good, yeah. 2. 6 I don't like.
• 49:22
  I said okay, I've had enough. Yep.
• 49:25
  I don't. Necessarily hate it.
• 49:27
  There's a little bit of. But I don't want anymore.
• 49:30
  Yeah, I'm picking up pecan on the nose.
• 49:34
  The more I smell it. Yeah.
• 49:38
  It's sounding good this bad we've.
• 49:39
  Got the same essentially. Panel on.
• 49:42
  Bring out that jaundice fashioned out with pocketing and
• 49:45
  water that he doesn't like are. We still recording at this.
• 49:48
  Point we are, I don't know what else do we got, I say.
• 49:51
  I'm gonna buy stuff. Right, yeah, there's I got a
• 49:54
  barik in there. Hey, let's bring fun.
• 49:56
  Let's bust that barika. There might be a chance to put a
• 49:59
  cuvee together. Yeah, whatever this is.
• 50:02
  Is really. Good.
• 50:02
  Westie Pilsner. No West.
• 50:05
  Yeah, yeah, yeah. Is there another one?
• 50:07
  Take it does. Yeah.
• 50:08
  Get that? And sipping on that, that is
• 50:09
  give it a go. Really, really good.
• 50:11
  This is from a Brazilian Japan or a Japanese Brazilian women
• 50:17
  owned brewery. Oh.
• 50:18
  It. Smells so I've heard.
• 50:20
  Of this, it's too. No since Malik in there.
• 50:22
  That is really, and that's one style that I've wanted to do.
• 50:27
  Man, that smells good. Yes.
• 50:30
  You have to make a pilsner but it's West Coast was hopped like
• 50:33
  West Coast IPA but it's a pilsner.
• 50:37
  That's spectacular. I I vote we and that's.
• 50:40
  The recording and we just continued.
• 50:42
  Let's do it. We don't have to, but we, I
• 50:45
  don't know what hours we're at. So where guys tell us?
• 50:48
  Is there a limit to the recording?
• 50:50
  No, we're an hour, 52 minutes. Let's go.
• 50:53
  Rogan does 3 hours plus. Come on.
• 50:56
  I ain't tired. Keep talking in the way.
• 51:01
  Oh, I see a great bottle. Let's do the Barique bottle this
• 51:05
  one you want to open this one you want to you go right ahead.
• 51:08
  I would get maybe. Yeah, there you go.
• 51:10
  I got a little sediment in it, but it's OK.
• 51:12
  Oh, this is stylish. Yeah.
• 51:17
  I seem to bring the. Barique every time.
• 51:18
  And it's. This is fantastic.
• 51:20
  Yeah, that is really, that is delicious.
• 51:23
  I was very impressed. Don't you like?
• 51:24
  It's got a little sweetness to it.
• 51:26
  It's awesome. It's hoppy, but it's not crazy.
• 51:29
  It's great. My palate was off when I first
• 51:32
  had it, but today it knocked me. It hit me around.
• 51:37
  It was awesome. It's like, holy shit, what was I
• 51:40
  tasting earlier? But.
• 51:41
  It's it'd be. Curious of the year on that one,
• 51:43
  right? I'd just be curious of the year.
• 51:47
  I didn't even look at it. Do you need some help open?
• 51:50
  UP18O18-O Roberts. He goes to the gym.
• 51:55
  He goes to 20/20/2020. Yeah, my hands are like
• 51:58
  slippery. Almost there.
• 52:00
  There we go. There he goes.
• 52:02
  That was a good sound. Yeah, that.
• 52:03
  Was that was perfect. Capture that sound, reuse it.
• 52:07
  Yeah, yeah, for real. You should have did it right in
• 52:10
  front of the mic. I should have.
• 52:13
  For the feature all. Right.
• 52:15
  So what are what are we pouring here?
• 52:17
  What is it? So I'm going to let you want
• 52:20
  that guys. Yes, I.
• 52:21
  Don't even know how you pronounce that zushao.
• 52:25
  Yeah, it's called pari. It's.
• 52:27
  Pari. Yeah, pari sour.
• 52:30
  I don't think Sydney. I don't think Sydney likes
• 52:32
  sours. She wouldn't try cimmage.
• 52:34
  Oh my God, that is going to be sour.
• 52:36
  Smells Dart. Yep.
• 52:38
  You're not a sour guy. I like sours.
• 52:40
  You like sours? Yeah.
• 52:43
  Oh, that's funky. That's funky.
• 52:47
  We're getting to break. Yeah, it is funky.
• 52:50
  This isn't like your Barique saisons that are just like
• 52:53
  borderline tard, like easy drink.
• 52:55
  This is. This smells funky.
• 52:57
  This, it's all the way it. This is going to be painful.
• 53:00
  This is going to make my gum. I'm in it with.
• 53:02
  You so. We'll do it together.
• 53:05
  Cheers, gentlemen. Cheers.
• 53:06
  Cheers. Everybody got their glasses.
• 53:08
  Cheers. Cheers.
• 53:08
  Cheers. That's not as bad, is it?
• 53:15
  No good, but. It's there.
• 53:17
  It made my. Nose go.
• 53:19
  I kind of like it. It was good.
• 53:20
  I don't. I don't.
• 53:21
  Dislike. It's sweeter and I thought it
• 53:22
  was kind. Of some solids too out of it.
• 53:24
  That's OK. So yeah, I got a little.
• 53:26
  Crunchy thing on my tooth? Yeah, because I didn't brush my
• 53:29
  teeth. This morning, No.
• 53:30
  No. Unless we've been making out and
• 53:33
  no, I got it too. I got all that out of my mouth
• 53:35
  before we started. We have officially come.
• 53:38
  Off the whale this. Is so cool.
• 53:40
  Cool. I will drink more of this.
• 53:43
  Yeah, yeah. 1. Two.
• 53:45
  Yeah, 100%. That's that cilantro palette.
• 53:49
  Here's here's the description on the bottle.
• 53:50
  Sorry. Blended sour ale with second use
• 53:54
  cherries 80% Sour blonde ale 20% Petite Saison ale 5.7% or 5.2%
• 54:05
  5.2%. I like that.
• 54:07
  That's good. Yeah, so from my.
• 54:09
  Perspective. What I was gonna say was mild
• 54:13
  cherry and a lot of bread. So that's not this what they
• 54:16
  call it second, second. So I said Brett.
• 54:19
  It's like I bring you pan of my season.
• 54:21
  Yeah. OK.
• 54:21
  Not yeast it's not. It's a lot milder than it
• 54:24
  smelled. It smelled some.
• 54:26
  Sour. It smells more sour, but like
• 54:29
  the bread, gives it more of a funky taste.
• 54:32
  And I like that. That's really.
• 54:33
  Good, I could actually. Drink I can probably.
• 54:36
  Drink a lot of that. That whole bottle, yeah.
• 54:38
  It actually be good. And I could.
• 54:40
  Typically that is not yeah the case.
• 54:42
  That's really good. This one smells.
• 54:44
  This one tastes less offensive than the smell, Yeah.
• 54:49
  And and here's the thing, this goes back to what I was saying.
• 54:53
  Barik technically is. I mean they're, they're the
• 54:57
  best. Of the state.
• 54:59
  I'm just going to say it. Really.
• 55:01
  OK, they are. They are.
• 55:04
  They are a brewery that has fine-tuned exactly the style of
• 55:08
  beer that they're loggers. And, and they, I mean, they
• 55:11
  absolutely nail it. Nail it every single time.
• 55:15
  Yeah. So kudos to them.
• 55:18
  I I have a lot of respect for them and their their product.
• 55:21
  It's they they do a really good job.
• 55:23
  It sounds like you would drink this over candy cap. 1000%.
• 55:29
  Yeah. I agree with you, as a guy that
• 55:32
  doesn't like salads I would drink that over candy cap.
• 55:35
  Yeah, it's not even close. I would also agree that you guys
• 55:38
  would. Yeah.
• 55:44
  Mitch always supportive, Yeah, Mitch is always supportive,
• 55:47
  yeah. But yeah, that's that's.
• 55:49
  Fantastic. That was really.
• 55:51
  Good. I'm gonna drink more.
• 55:52
  Yeah, and I'm gonna drink more of this candy cap, too.
• 55:54
  There's I. Don't fight you for any of the
• 55:57
  candy. No, the candy cap is great.
• 55:59
  Yeah, I'm really curious what that candy cap would turn into a
• 56:04
  year later too. You just put in the refrigerator
• 56:08
  back there. I would come back next year.
• 56:11
  How we can repressurize the rest of this?
• 56:16
  Take some like Saran wrap, put it on top.
• 56:22
  That's not bad. Yeah, that's nice.
• 56:24
  I'll take a little bit more. All right, so I'm gonna throw
• 56:27
  the question out there. Yeah, for me, it's an extremely
• 56:32
  hard question and I don't have an answer for it.
• 56:35
  Uh. Oh. 40 You're gonna start left,
• 56:40
  right? Yep.
• 56:42
  What's your favorite beer? Not favorite beer.
• 56:44
  OK, favorite. Not your favorite, not your
• 56:46
  favorite style. This might be a different
• 56:50
  question, but what's the what's the best beer you've ever had,
• 56:54
  which is not necessarily your favorite, but the best you've
• 56:58
  ever had? Which could be a one off.
• 57:01
  It could be a one off. It's not like 1 like your
• 57:04
  favorite. I don't know how to
• 57:05
  differentiate those two questions.
• 57:06
  Well, two different questions. I don't see how they are what's
• 57:09
  settled like cement and sunk to your memory to keep keep it in
• 57:14
  mind. I have I have AI have a
• 57:16
  well-rounded answer to this. Not your turn.
• 57:19
  I know, but I got it. Best beer I've ever.
• 57:24
  It was heaven and hell on episode.
• 57:26
  Not. Well, because it's two different
• 57:28
  questions. Because like, it's like, what's
• 57:31
  the best beer you've ever had? And then what's what's the beer
• 57:36
  that you would be stranded on the island that you only had
• 57:39
  drink that forever. We get the sounds good.
• 57:42
  OK, on those two questions, I want to ask those two all.
• 57:45
  Right. Give me those two, those two
• 57:47
  beers. Best beer, In other words, like
• 57:51
  best beer I've ever had. Like it may not be my favorite,
• 57:53
  but I can say this is like the best of that style that I
• 57:56
  understand it to be. Maybe.
• 57:59
  I don't know. I don't, I don't know how.
• 58:00
  There's like a couple. Of those questions to I don't
• 58:02
  know how to. Cease around, feel like he's.
• 58:04
  Dodging the question. No, I don't know how to.
• 58:06
  I don't know how to split those two questions.
• 58:07
  To me, the best the. Best beer I've ever had is my
• 58:11
  favorite beer and I don't know how.
• 58:13
  To no. So the best beer you've ever had
• 58:15
  doesn't necessarily have to be a crushable beer that you can
• 58:18
  drink for the rest of your life, all day, every day?
• 58:21
  Yeah, it could be like you're at a certain scenario, a certain
• 58:27
  area, and you drink this beer like, Oh my God, this is the
• 58:30
  most greatest thing that I've ever tasted.
• 58:33
  So I'm what? Like, it could be a crazy sour.
• 58:35
  It could be a crazy sour. And you're like, I can't drink
• 58:38
  this all day every day, but this is the greatest tasting thing
• 58:41
  I've ever had. Yeah, yeah.
• 58:43
  Now it could be the same one that you could drink all day
• 58:47
  every day, but it may not be. OK, so I am.
• 58:56
  You don't have. You don't have to go on tap for
• 58:58
  that. No, I'm going to because I'm
• 58:59
  pretty. I'm pretty consistent with my
• 59:01
  untapped ratings. So I have, I have.
• 59:05
  I don't know why I didn't think of this before, but mine is King
• 59:10
  Julius. I'm sorry, Treehouse King Jujuju
• 59:14
  Julius from Treehouse Brewing. And that is to me, I'm a Citra
• 59:19
  hop guy, so I love Citra hops. I love the flavor profile that
• 59:25
  they give off. And when you can make a triple
• 59:28
  IPA that does not taste like it's high gravity and you can
• 59:33
  brew it with all Citra hops, but it still has a different hop
• 59:37
  profile flavor to it. To me that's considered good
• 59:41
  brewing. Like you can, you can make
• 59:43
  something taste like something that's not there and it's still
• 59:47
  great. Not as like an afterthought.
• 59:49
  It's to me, King Julius was that.
• 59:53
  OK, sounds like a challenge. You can't do that.
• 59:56
  Don't worry about it, no. I know I can't, boy.
• 59:59
  I know I can't. But.
• 1:00:03
  I'm not saying that I think so. That would be, to me, the best
• 1:00:07
  beer I've ever had. Would be like my favorite beer.
• 1:00:11
  That would be the one if I could drink that all day every day
• 1:00:14
  that. Would be 1.
• 1:00:15
  And the same. For you, one and the same.
• 1:00:17
  For me. OK, cool.
• 1:00:18
  Yeah, one and the same. I can't, I can't decouple those
• 1:00:22
  two questions. Like for me, it's it's the same,
• 1:00:24
  all right. And that's OK.
• 1:00:25
  Mine's everyone can. So.
• 1:00:29
  Currently, the beer that stands out the most in my mind that
• 1:00:34
  I've. Always loved old ales.
• 1:00:38
  And Southern grist with Winegeist.
• 1:00:43
  I think they did a collaboration with a cordially yours.
• 1:00:48
  Not the barrel aged version, but it was a cordially yours old ale
• 1:00:53
  or just ale. I forget how they categorized
• 1:00:56
  ale. It was an old, but it was a old
• 1:00:59
  fashioned Ford cocktail style beer, which I didn't think would
• 1:01:03
  ever be good or a good idea. But this thing has aged well for
• 1:01:09
  over 5 years I feel like. Has it been four years?
• 1:01:13
  Five years? This is 2025 S four years
• 1:01:15
  probably. And I found every single one and
• 1:01:18
  I've ran out finally because I've enjoyed one every year.
• 1:01:23
  Yep. Yep, and I will trade for one
• 1:01:25
  and I'll get it and I'll find a time that I'm going to enjoy it.
• 1:01:28
  But that's probably the one that's surprised me the most.
• 1:01:33
  I know that New Heights does a lot of cocktail Ford stouts, and
• 1:01:38
  I've got several that are now going on four years old that I
• 1:01:41
  need to try. But like, a Manhattan Old
• 1:01:44
  Fashioned and something else. But as far as an island, it
• 1:01:49
  would probably be a Koji logger. Drinkable, Crushable.
• 1:01:55
  Yeah. Hydrating gives me calories,
• 1:01:58
  keeps me going. So favorite beer I've ever had.
• 1:02:04
  Shout out to our our friend Carl over at Black Abbey.
• 1:02:08
  And for me, the story matters. And so in this case, it was my
• 1:02:14
  story. It wasn't the story behind the
• 1:02:16
  beer and just where I was in my life and kind of dipping my toe
• 1:02:21
  a little bit into some craft brews, that kind of thing.
• 1:02:24
  And first time I went and visited Black Abbey, they'd been
• 1:02:28
  open, I don't know, a year, maybe at that point, maybe two
• 1:02:31
  years. And they had this beer called
• 1:02:34
  Bell's Nickel. And if you, if you had it, you
• 1:02:37
  had it. And if you didn't, you missed it
• 1:02:38
  because it was it was done. And, and I still remember the
• 1:02:42
  name of it, right. And it was barrel aged, but it
• 1:02:45
  was one of the first barrel aged beers that I had.
• 1:02:47
  And but it wasn't one of those crazy barrel aged beers where
• 1:02:50
  it's, you know, sometimes Carl gets a little crazy with some of
• 1:02:54
  his, but this one was, it was, it was easy to drink, but it was
• 1:02:58
  still high alcohol. It was incredible.
• 1:03:01
  And and I had a pint of it or whatever they were serving.
• 1:03:04
  It might have been a 10 oz whatever in the tap room and I
• 1:03:07
  took some home because it was it was that good, you know, and I
• 1:03:11
  had a little group and we shared it and everybody in the group
• 1:03:14
  loved it. And so the story around that and
• 1:03:17
  and how I experienced that beer it mattered is my favorite beer
• 1:03:21
  experience. I'm going to give an honorable
• 1:03:24
  mention though. OK, so Dogfish Head made a beer.
• 1:03:31
  See, that's this is where I thought you were going.
• 1:03:33
  Well, that's that's my second. Dogfish Head made a beer called
• 1:03:36
  Theobroma back in the day. I don't know if I don't think
• 1:03:39
  they still make it. And Theobroma was allegedly the
• 1:03:44
  recipe that the Aztecs used to brew with human sacrifice blood.
• 1:03:50
  Like, that's the story. Wow, that's cool, right?
• 1:03:52
  Yeah. And it had cocoa and it had
• 1:03:57
  ancho chilies and cinnamon, maybe, I don't know.
• 1:04:02
  It had a whole bunch of weird stuff in it.
• 1:04:04
  Well, we went on this trip to Atlanta and Brick Store Pub.
• 1:04:08
  If you've ever been to the. Bricks, yeah.
• 1:04:10
  Yeah, I'm in Decatur and they they had one Sellard and it was.
• 1:04:14
  4 might have been 5. Years.
• 1:04:16
  When was that do you remember? God dude that was like probably
• 1:04:19
  8 years ago. 10, maybe even 10. Years I'm working on untapped in
• 1:04:22
  the late like the most recent version that we see for the
• 1:04:26
  Obama is 2015. Yeah, so it might have even been
• 1:04:30
  longer than that. Yeah, it was a long time ago.
• 1:04:32
  Wow. You know what, I think it was 16
• 1:04:35
  years ago because I think it was my 30th birthday.
• 1:04:37
  Wow. Now that I've said that, I'm
• 1:04:40
  almost certain that that's that's true.
• 1:04:42
  So anyway, so we go down there. I spent a long time ago.
• 1:04:45
  I know I'm old. And so they bring out they, we
• 1:04:47
  look at their cellar menu. They've got this old Theobroma
• 1:04:50
  on there and I'm like, we're getting that.
• 1:04:52
  And 16 years ago, this bottle that they had in their cellar
• 1:04:57
  was like 40 some odd dollars. Wow, right.
• 1:05:01
  And I'm like, it's my birthday. We're getting I'm.
• 1:05:03
  Doing it, getting it, hell. So the the server's like, oh,
• 1:05:07
  you're getting that. And I was like, yeah, and there
• 1:05:09
  was four of us there and I said bring the 5th glass and like.
• 1:05:12
  A true baller right now and the. Server sat down with I was Ross
• 1:05:16
  go drank that bomber. Oh yeah, that's awesome.
• 1:05:20
  Yeah. Now as far as what I would have
• 1:05:22
  on the on the desert island. I'll be honest man.
• 1:05:25
  And and like just thinking about it, I'd probably have our
• 1:05:29
  logger. I love our logger.
• 1:05:32
  It's simple. And if I'm gonna drink something
• 1:05:35
  on an island, you know, and waste away my days, that's
• 1:05:38
  probably what I'm gonna drink. Oh yeah?
• 1:05:40
  Hell yeah. Well, shout out to you on that
• 1:05:42
  one. I don't know.
• 1:05:43
  Great. I guess you make OK beer.
• 1:05:46
  Yeah. That's all right.
• 1:05:47
  It's better than our pizza that we call the OK's Pizza in
• 1:05:49
  Murfreesboro. Better than the pizza for sure.
• 1:05:53
  Much better than the pizza. I do remember the first
• 1:05:55
  Instagram ad you guys ran about the okiest pizza.
• 1:05:58
  No first round. That's great.
• 1:06:00
  I. Remember when you guys started
• 1:06:01
  pushing those stories? I was like, that's funny.
• 1:06:03
  I like that, yeah. Set your expectations low, OK?
• 1:06:07
  I'm a Cubs fan. I'm used to it.
• 1:06:08
  All right, Steve. Man, I'll tell you what,
• 1:06:13
  Oktoberfest season rolls around every year.
• 1:06:16
  I love me some Oktoberfest. But I'll tell you what, there's
• 1:06:19
  a tradition now from Cincinnati. And every year, I mean a couple
• 1:06:25
  times a year I go to Cincinnati, I'll be up there in a few weeks.
• 1:06:29
  And every time I go up there this time of year, they have a
• 1:06:34
  imperial stout from Wine Guys called Inc.
• 1:06:39
  Oh yeah, yeah. And every year I get it and I
• 1:06:45
  bring it back. I have it during the holidays
• 1:06:48
  and I'm just like this is my jam.
• 1:06:52
  All right. It's the one.
• 1:06:54
  It's the one that I remember every freaking.
• 1:06:58
  Year I gave a friend of mine who relocated from Montana.
• 1:07:02
  I went to school with him for years here in Tennessee, but he
• 1:07:05
  moved away, moved back to kind of close two hours from here
• 1:07:09
  North Carolina in the mountains gave him an ink gave him two
• 1:07:14
  other bottles from Rhine Geist that were the stout variants
• 1:07:17
  coffee and the other one is but every single one every day he
• 1:07:22
  had it. He was like, Oh my God, Oh my
• 1:07:24
  God. Yeah, holy shit.
• 1:07:26
  Like every single Yeah Ryan guys does a stout game really good.
• 1:07:30
  They do. And ink, ink comes out about
• 1:07:33
  this time every year. And every year I go up there
• 1:07:36
  around the holidays, see family and I go to a place called party
• 1:07:40
  stores and I and I'm like, I see that bottle and there's been a
• 1:07:43
  couple years, you know, over Scots and I'm like freaking ink
• 1:07:48
  we gotta have. It so don't come over without
• 1:07:50
  it. So yeah, that that's the one I'm
• 1:07:55
  down on the hill with. OK, yeah, I like it.
• 1:07:58
  Yep, even on the island, even on.
• 1:08:02
  The. Island.
• 1:08:02
  I know it's on. Yeah, what's your island beer?
• 1:08:04
  You may say that Alley's like 15.
• 1:08:06
  Percent. That's our.
• 1:08:07
  OK in heat. All day, every day.
• 1:08:10
  What are you drinking? Gosh.
• 1:08:12
  Maybe he's drinking ink. Maybe he is.
• 1:08:15
  No. He's trying nearly quick.
• 1:08:17
  If it's a nice day, it's like. Are you on the West Coast game
• 1:08:21
  now? No, no.
• 1:08:24
  It's like a little little yeast infection, a little it burns
• 1:08:28
  when IPA. Even though it's a brand name, I
• 1:08:31
  mean Sam Adams somewhere. Else pretty good, all right.
• 1:08:37
  I'm a Sam Adams. Fan I'll take that if we're
• 1:08:39
  sitting on an. Island Yeah, yeah, yeah, I'm.
• 1:08:41
  With it, that's my most checked in beer of all the time.
• 1:08:44
  Is the Sam Adams somewhere? I was a super fucking crush.
• 1:08:47
  Yeah, that's just for that reason.
• 1:08:48
  Hey, Sam Adams, y'all. They're heroes to crap
• 1:08:52
  breweries. Yeah, yeah, if you know that
• 1:08:54
  story about the whole distro in Massachusetts.
• 1:08:57
  Thing. They're they're heroes to crap
• 1:08:59
  breweries. So I pioneers.
• 1:09:02
  I'm a fan, yeah. Yeah, they also have a you know,
• 1:09:05
  they do, they do. They're really good, Their
• 1:09:07
  seasonal stuff. They always have something
• 1:09:08
  seasonal. They're I don't know if they're
• 1:09:10
  going to come out with the winter lager, but there's a
• 1:09:11
  winter ale that they have just come out with, which is actually
• 1:09:15
  pretty damn good. It's a light beer.
• 1:09:16
  It's it's kind of light. It's it's flavorful.
• 1:09:19
  I don't know what the the flavor profile is, but but I've had it.
• 1:09:21
  But it's a it's a winter ale interest versus the logger.
• 1:09:25
  And I don't, again, I don't know if the loggers well, but it's
• 1:09:28
  it's good. It's really damn good.
• 1:09:29
  That's just known for their loggers.
• 1:09:31
  Yeah, it's. Cool, coming out with ale, Yeah.
• 1:09:33
  Definitely in this time of year. They do a good job of.
• 1:09:37
  Transitioning between the seasons too, like cold snap is
• 1:09:40
  before, you know, it's after the winter lager and before the
• 1:09:43
  summer round. So they do kind of like semi
• 1:09:46
  maybe call them and they have like horse rocker.
• 1:09:48
  I think that doesn't that come out like a little shanty.
• 1:09:50
  I think it's a shanty. It's right.
• 1:09:51
  It's it's during it's before Alpine spring or whatever it is
• 1:09:56
  like it's still chilling outside.
• 1:09:59
  Yeah, and they and they actually do a spring beer like yeah,
• 1:10:01
  you're saying let me let. Me go that time, beer and
• 1:10:03
  spring. Yeah, what is?
• 1:10:05
  Alpines like West. Alpine, I thought, I thought
• 1:10:08
  Alpine Spring was like their spring beer that that comes out
• 1:10:10
  before summer. Aila's.
• 1:10:12
  Yeah, they try to do it like a spring seasonal, which nobody
• 1:10:14
  does, but they I think that's kind of what that is, but it's
• 1:10:17
  fact. Check me out.
• 1:10:19
  I mean you are like W not. I'm gonna make the rules, man.
• 1:10:22
  I'm just, I just strange calls here when it comes out.
• 1:10:25
  That's a new term for me, man. I don't know.
• 1:10:27
  I used to live in Wyoming and everyone talked about the
• 1:10:31
  Alpines and Alpine this, Alpine that.
• 1:10:34
  Go talk to any of the New Belgium Sam Adams.
• 1:10:36
  I don't know what to tell you. Alpine.
• 1:10:38
  According to the AI overview, our overlords can refer to
• 1:10:42
  several things. According to the Crystal Geyser
• 1:10:44
  Alpine Spring water brand, a bottled water delivery,
• 1:10:49
  etcetera, etcetera. Alpine Springs.
• 1:10:54
  It's the natural phenomena of spring melting in the Alpine
• 1:10:58
  mountain. It's a Keller beer that's
• 1:11:01
  better. It's classified as.
• 1:11:03
  Did you say what your crushable island beer so.
• 1:11:08
  Crushable Island Beer, and I don't know if anybody's ever
• 1:11:10
  heard of it and was just asked this question recently.
• 1:11:12
  It's called Real. It's called Fireman's Four by
• 1:11:17
  Real Ale out of Blanco, Texas, which is right outside of San
• 1:11:20
  San Antonio. No, I've heard of it.
• 1:11:23
  They don't distribute outside of Texas.
• 1:11:25
  My brother lives there, so I'm able to get some.
• 1:11:27
  It's just a blonde ale and it's just fucking, it's like right at
• 1:11:30
  5%. It's just super crushable and
• 1:11:32
  nice. You can drink it every day of
• 1:11:34
  the year if you wanted to. Just kind of just perfectly
• 1:11:36
  balanced and and I think was the other question.
• 1:11:40
  You like your favorite beer if it differs.
• 1:11:43
  So I have to go to untap for this, which I think you were
• 1:11:45
  doing when I did. Yeah, I have to too it and it
• 1:11:49
  was going to be a burial because I love bear.
• 1:11:51
  If you ever listen to it, it's fucking.
• 1:11:53
  It's just burial, bear. That's all I always say.
• 1:11:56
  But this one's called, you know, they have great names and
• 1:12:00
  descriptions and descriptions. And this is, look, I could give
• 1:12:04
  almost every burial of five, but I choose not to, right.
• 1:12:07
  I got, they got you got to have some little.
• 1:12:08
  It's going to be some mystery, too. 4.8. 484 nines, you know
• 1:12:12
  they can't. All be perfect, but this one is
• 1:12:14
  to stand in the shadow of immortality. 7.4% New England
• 1:12:20
  IPA. I don't know, 45-B, it's just
• 1:12:22
  fuck, it's good. It's it's it's good.
• 1:12:26
  Some other and they're they're all good.
• 1:12:27
  Some other beers could taste the light.
• 1:12:30
  You know, when you get to those New England Ipes, those little
• 1:12:32
  double light double double iPads and stuff hops, that one, for
• 1:12:36
  whatever reason, I gave a 5. Maybe the scenario, maybe where
• 1:12:40
  I was sitting, maybe where I was with, I don't know, but.
• 1:12:42
  How many beers you had before that's?
• 1:12:43
  That's very good. That is very much.
• 1:12:47
  A factors that could go into that thing.
• 1:12:49
  But get a little more generous as the night goes on as.
• 1:12:52
  Bottle cap, yes. So that was mine.
• 1:12:54
  Did you start or have you gone yet?
• 1:12:57
  Not yet. I don't know.
• 1:12:58
  He didn't. He hadn't be answered yet.
• 1:12:59
  Question. OK, he don't remember the
• 1:13:03
  question. So my.
• 1:13:07
  Island Island Beer and what was it?
• 1:13:09
  Island Beer and. It's like your favorite all time
• 1:13:12
  and then your island beer. So mine will.
• 1:13:13
  Probably be, will say. We're not going to say anything
• 1:13:18
  about it. Yeah, good.
• 1:13:22
  Yeah. So my favorite beer probably is
• 1:13:27
  Rogue's Dead Guy L. That's like solid beer, though.
• 1:13:30
  That was one that pulled me in. Yeah, after I.
• 1:13:35
  Have several others that I love, but that might be like if I had
• 1:13:40
  to choose one beer. Yeah.
• 1:13:43
  That's probably it. Yeah.
• 1:13:46
  But if I'm on an island, I'm gonna drink vine Stefaner's
• 1:13:50
  hellas. There you go.
• 1:13:52
  That's delicious. All day, every day.
• 1:13:54
  That's a good call. Nice easy drinker.
• 1:13:58
  Yep, Yep. So honorable mentions on
• 1:14:01
  favorite I'm gonna stay. Sierra Nevada's Bigfoot talked
• 1:14:05
  about that earlier. Weldworks.
• 1:14:08
  Juicy Bits. I love Weldworks.
• 1:14:11
  Yeah. I love what they anything they
• 1:14:12
  put out, it's always good. Anything's great.
• 1:14:14
  Yeah, I've had juicy bits. I'm gonna stick with that.
• 1:14:18
  Yeah, those man. Can't argue.
• 1:14:21
  Can't argue those at all. Yeah, solid choices.
• 1:14:24
  But dead guy. Oh, like that's yeah that that's
• 1:14:27
  my go to. And interestingly, we carried it
• 1:14:30
  for a little while because Robert was like, we're carrying
• 1:14:31
  this. Yeah.
• 1:14:32
  And cuz I love it. Carried it and they already
• 1:14:34
  bought it. What they did well, especially
• 1:14:37
  when we put it on draft, it went by quick.
• 1:14:39
  Sure, but and the cans. The cans it didn't, but I
• 1:14:42
  drafted. It it's been a minute since I've
• 1:14:45
  had it because I just haven't. Seen it.
• 1:14:46
  It's so good. Yeah, so good.
• 1:14:49
  I used to buy it in the bomber. It's been a minute.
• 1:14:54
  Yeah, I love that beer. It's an OG for sure.
• 1:14:57
  Yeah. Yeah, and you think any other
• 1:15:00
  beers or what? I'm good with turning it off if
• 1:15:03
  we want. If we want to split that last
• 1:15:05
  one, let's split the last one and then call it a night.
• 1:15:08
  And let's do it all right? All right.
• 1:15:09
  Well, let's say our good rest first of all, you guys, thank
• 1:15:12
  you, thank you guys. Thank you.
• 1:15:13
  Seriously, like thank you so much.
• 1:15:15
  Thank you all just for having us hosting us.
• 1:15:17
  This is amazing. I mean, treat us like VIPs.
• 1:15:20
  It's it's. Thank you so much.
• 1:15:22
  Yeah. I want to say something that I
• 1:15:24
  said in the beginning. I think you guys are a
• 1:15:27
  destination brewery. Thank you.
• 1:15:29
  Good. We're here, aren't we?
• 1:15:32
  Yep. Seriously.
• 1:15:34
  You built all the way from Smyrna?
• 1:15:36
  Well, I drove. Me jump through a thunderstorm.
• 1:15:40
  That's right, a pretty big thunderstorm.
• 1:15:42
  That's. A.
• 1:15:42
  Pretty big Thunder. Watching all We're not going to
• 1:15:45
  be denied, though. No, we were not going to be.
• 1:15:47
  This was this was the place to spend 100 episodes?
• 1:15:49
  Yes. Yep.
• 1:15:50
  Thank you. Thank you guys so much.
• 1:15:52
  But you guys are the best, seriously.
• 1:15:53
  I appreciate. It.
• 1:15:54
  Thank you, we appreciate what you guys do as well.
• 1:15:56
  And and just keeping, you know, keeping the topic fresh, keeping
• 1:16:00
  it fun. And I mean just just going
• 1:16:05
  around and sharing like favorite beers and some of the stories
• 1:16:08
  that was that was a blast. That was worth surprise of it.
• 1:16:10
  It's funny. Yeah, consumers.
• 1:16:14
  I keep saying that word in our podcast, but we're all Europe
• 1:16:17
  early. You're an owner, but you still
• 1:16:19
  enjoy beer. Just say you like beer.
• 1:16:21
  I like beer. Real beer drinkers, right?
• 1:16:24
  If we're all doing what we're doing.
• 1:16:26
  So I'll raise my empty glass to everybody.
• 1:16:29
  At the table I have a little bit loud.
• 1:16:31
  Cheers to Cedar Glade, Bruce. Cheers to 100 episodes.
• 1:16:34
  Cheers to the Underground podcast.
• 1:16:35
  Cheers to the Foamy Head, 100 episodes.
• 1:16:38
  Thanks, Jury Underground. Well, I was going to drink
• 1:16:40
  directly out of the bottle, which is cool.
• 1:16:44
  Peace and love to everybody here.
• 1:16:46
  So you got the next 100 episodes.
• 1:16:47
  Cheers. Cheers.
• 1:16:52
  Cheers.