Latest / Bards and Barrels / S3 Ep 11: The Opening Crack - Pickle Sour

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S3 Ep 11: The Opening Crack - Pickle Sour · Bards and Barrels

• 0:15
  SPEAKER_04: It's time for the opening crack, the sideshow to the DD show we normally do, where we taste and rank some epic brews.
• 0:22
  SPEAKER_04: How are we doing tonight, fellas?
• 0:24
  SPEAKER_04: Here we go again.
• 0:28
  SPEAKER_03: It's like deja vu.
• 0:30
  SPEAKER_03: Here we go.
• 0:31
  SPEAKER_01: Explain to everybody why.
• 0:33
  SPEAKER_01: We're back with the pickles.
• 0:36
  SPEAKER_01: That's it.
• 0:36
  SPEAKER_02: What else do you need to know?
• 0:40
  SPEAKER_01: This is our series on pickles.
• 0:45
  SPEAKER_01: Refrigerator or canned?
• 0:47
  SPEAKER_01: Dill or sweet?
• 0:49
  SPEAKER_02: Or just none.
• 0:50
  SPEAKER_02: Vinegar or fermented.
• 0:52
  SPEAKER_02: An option as well.
• 0:53
  SPEAKER_02: Just nobody needs pickles.
• 0:56
  SPEAKER_04: Alright, that's it, ladies and gentlemen.
• 0:57
  SPEAKER_04: You've heard all of our opinions.
• 0:59
  SPEAKER_04: Uh, we'll see you next time.
• 1:00
  SPEAKER_04: No.
• 1:01
  SPEAKER_04: Uh so tonight we are taking a look at pickle sour by Loveland Aleworks.
• 1:07
  SPEAKER_04: If everybody would want to take a sip, you may do so now.
• 1:12
  SPEAKER_01: Give us some thoughts.
• 1:13
  SPEAKER_01: That's right, Phil.
• 1:14
  SPEAKER_02: Okay, I'll take another sip.
• 1:16
  SPEAKER_02: Here I go, everybody.
• 1:18
  SPEAKER_02: Whoa boy.
• 1:22
  SPEAKER_02: Sheez.
• 1:24
  SPEAKER_02: So, Damon, what are you tasting?
• 1:26
  SPEAKER_02: Really getting into this one.
• 1:27
  SPEAKER_01: What flavor notes do you detect?
• 1:30
  SPEAKER_02: Salt.
• 1:33
  SPEAKER_02: Anything else in there?
• 1:34
  SPEAKER_01: Oh, we should introduce the beer.
• 1:37
  SPEAKER_01: Oh, I did.
• 1:38
  SPEAKER_01: Okay.
• 1:39
  SPEAKER_01: It was the pickle beer.
• 1:40
  SPEAKER_01: Okay.
• 1:40
  SPEAKER_01: You did introduce the phone.
• 1:41
  SPEAKER_01: Pickle sour, yeah, but Lovelay was the name of it.
• 1:43
  SPEAKER_05: Okay.
• 1:44
  SPEAKER_01: I was too like, whoo!
• 1:45
  SPEAKER_02: You were pretty straightforward with this one.
• 1:47
  SPEAKER_02: Yeah.
• 1:48
  SPEAKER_02: So you know, I appreciate that you know what you're getting if you pick this up.
• 1:56
  SPEAKER_02: It's pickle sour.
• 1:57
  SPEAKER_01: Based on the can?
• 1:58
  SPEAKER_01: Or a whole bunch of pickles on it.
• 2:01
  SPEAKER_01: Mm-hmm.
• 2:02
  SPEAKER_02: We're not messing around.
• 2:03
  SPEAKER_04: Well, they didn't throw a curveball, that's for sure.
• 2:05
  SPEAKER_01: Mm-hmm.
• 2:07
  SPEAKER_02: Uh okay, you asked me uh flavors that I notice.
• 2:11
  SPEAKER_02: Uh salt is the is the first thing that I notice when I taste it.
• 2:17
  SPEAKER_02: And then uh pickle.
• 2:21
  SPEAKER_01: And some more pickle.
• 2:22
  SPEAKER_01: That's that's and finishes like a sour.
• 2:27
  SPEAKER_01: Yeah.
• 2:28
  SPEAKER_01: Yeah, as it sits there, it does like have an upswing that a sour would have.
• 2:33
  SPEAKER_01: Instead of kind of having more of a mellow finish that most beers do, sours kind of swing up at the end.
• 2:39
  SPEAKER_00: So not that we're pickle beer aficionados at this point, but we've had enough that I can tell the difference.
• 2:43
  SPEAKER_00: And this is like noticeably different in how it finishes compared to some of the other ones that we've had.
• 2:48
  SPEAKER_01: Yes.
• 2:49
  SPEAKER_00: Yeah.
• 2:49
  SPEAKER_00: And I assume that's that is the sound.
• 2:51
  SPEAKER_02: Like, have the other ones been like lagers and stuff?
• 2:53
  SPEAKER_02: Yeah.
• 2:54
  SPEAKER_02: If I was gonna do this, I would do it with a lager.
• 2:56
  SPEAKER_04: So I think that's the biggest difference, is this is the first sour pickle beer that we've had.
• 3:00
  SPEAKER_04: It's like all the other ones have been like a pickle-flavored lager or pilsner or something like that, where it's like the flavor added to a beer.
• 3:07
  SPEAKER_04: Whereas this is like leaning heavy into that pickle with sour.
• 3:11
  SPEAKER_01: This is more like drinking pickle brine just out of the jar, but then it's alcoholic.
• 3:18
  SPEAKER_00: Do you know what I would use this for most specifically?
• 3:21
  SPEAKER_00: Have you ever had a pickleback?
• 3:23
  SPEAKER_03: Yes.
• 3:24
  SPEAKER_00: That is what I would want this for.
• 3:25
  SPEAKER_00: That sounds like a medical condition.
• 3:28
  SPEAKER_03: Uh Man, Phil, how's your pickleback doing?
• 3:32
  SPEAKER_00: Typically like a shot of Irish whiskey, and then you back it with pickle brine.
• 3:36
  SPEAKER_00: Oh, okay.
• 3:38
  SPEAKER_04: And I actually think that would be like it's kind of like how they like, you know, everything became alcoholic.
• 3:45
  SPEAKER_04: Like tea, seltzer waters, the whole shebang.
• 3:49
  SPEAKER_04: Mountain Dew, which is eh, okay.
• 3:51
  SPEAKER_00: I know, agreed.
• 3:52
  SPEAKER_04: Uh and it's like they just thought, well, pickle juice, why not?
• 3:56
  SPEAKER_04: Not sure if I agree that was a great idea, but you know.
• 4:00
  SPEAKER_00: It's getting better.
• 4:01
  SPEAKER_01: You know, absolutely after you have had a few sips of it, you kind of get numb to the pickledness of it, and you just notice the sour more and more.
• 4:13
  SPEAKER_01: If you take a break, though, it's like, whoo, there's a pickle.
• 4:16
  SPEAKER_00: I feel like I took a long enough break.
• 4:18
  SPEAKER_00: It's back.
• 4:19
  SPEAKER_00: But it's good.
• 4:20
  SPEAKER_02: Yeah.
• 4:20
  SPEAKER_02: Now.
• 4:21
  SPEAKER_02: Ross, you claimed earlier that you love this beer.
• 4:23
  SPEAKER_02: Yes.
• 4:24
  SPEAKER_02: Prove it.
• 4:26
  SPEAKER_02: What do you want me to do to prove it?
• 4:28
  SPEAKER_02: Defend your position.
• 4:29
  SPEAKER_02: Why do you love it?
• 4:30
  SPEAKER_04: Oh, okay, so it's like I I think we've hit on a little bit already.
• 4:33
  SPEAKER_04: Some of the other pickle beers that we have, like, I I really wanted pickle out.
• 4:38
  SPEAKER_04: Like, I like pickles, so it's like I really want like a pickle flavor to them.
• 4:41
  SPEAKER_04: And it's it's not that any of them were bad, it was just it was very beer, 50-50 beer pickle flavor, right?
• 4:46
  SPEAKER_04: It's not very strong.
• 4:47
  SPEAKER_04: Whereas this is literally like Brett mentioned, it's almost like drinking brine because that sour leans into that flavor so well, it complements it to the point where you think you're drinking legit pickle brine.
• 4:57
  SPEAKER_04: Yeah.
• 4:59
  SPEAKER_04: Yes, in those plastic things.
• 5:01
  SPEAKER_01: I thought you were one of those people.
• 5:02
  SPEAKER_01: I don't do it all the time.
• 5:04
  SPEAKER_01: Come on.
• 5:05
  SPEAKER_01: What okay, what is distinct about that other than that you're just like you really have to like pickle if you're gonna buy one from a gas station.
• 5:12
  SPEAKER_01: It's like it's like Okay, gotcha.
• 5:13
  SPEAKER_02: If this was a level of desire.
• 5:15
  SPEAKER_04: Yes.
• 5:16
  SPEAKER_04: If this was a little more yellow and you told me it was Vlasic pickle brine, I'd be like, yep.
• 5:21
  SPEAKER_04: I think you're absolutely right.
• 5:22
  SPEAKER_04: It's a pickle brine.
• 5:23
  SPEAKER_00: I love that he can specifically call out what Vlasic's brine tastes.
• 5:26
  SPEAKER_04: Vlassic Klausins.
• 5:28
  SPEAKER_04: Klausens is more mellow than this.
• 5:29
  SPEAKER_04: If I stacked refrigerator pickle, I could tell you the difference.
• 5:33
  SPEAKER_04: That's impressive.
• 5:34
  SPEAKER_04: Color and taste.
• 5:35
  SPEAKER_04: Oh, yeah.
• 5:35
  SPEAKER_04: Pickle brine taste test.
• 5:36
  SPEAKER_04: Let's do it.
• 5:37
  SPEAKER_04: You know, I think that's like an episode of uh mythical morning.
• 5:41
  SPEAKER_04: Ret and Link, if you're listening, there's your next show.
• 5:45
  SPEAKER_04: You can't have that for free though.
• 5:47
  SPEAKER_03: But please, please email us and we'll talk about it.
• 5:51
  SPEAKER_01: You know, compared to the other pickle beers that we've had though, this one tastes the most like brine, but it doesn't have brine on the ingredients list.
• 6:01
  SPEAKER_01: It's like they it's basically all the things you would make in a pickle brine, but they don't just take somebody else's brine and put it in a bigger one.
• 6:07
  SPEAKER_02: Well, you make like don't you make like refrigerator pickles sometimes?
• 6:11
  SPEAKER_02: Or like pickle things, I know.
• 6:13
  SPEAKER_02: And this is what you would put in.
• 6:14
  SPEAKER_01: Yeah, so in it on the on the can, even if it even talks about uh pilser malt, of course, fresh dill, pepper, ground mustard, and then dill pickles.
• 6:25
  SPEAKER_01: Yeah.
• 6:25
  SPEAKER_01: So a lot of those go into a pickle brine.
• 6:28
  SPEAKER_04: Would you like the official description of this beer?
• 6:30
  SPEAKER_04: Oh, sure.
• 6:31
  SPEAKER_04: A kettle sour base with a ridiculous amount of pickle juice added.
• 6:35
  SPEAKER_04: So I think it does have brine in it.
• 6:37
  SPEAKER_04: Tart and salty pairs well with a backyard barbecue.
• 6:40
  SPEAKER_04: Which I could see that now that they mention that, like if you're eating like very fatty meats like brisket, this would cut through that extremely well.
• 6:48
  SPEAKER_04: That is true.
• 6:48
  SPEAKER_04: And pickles pair pair well with barbecue.
• 6:51
  SPEAKER_04: I'm just getting weird looks from this.
• 6:54
  SPEAKER_02: It's just a world that I clearly don't live in and have no desire to live in.
• 7:00
  SPEAKER_04: That's fine.
• 7:01
  SPEAKER_02: But yeah, uh that's um you know how uh bungee jumping is an objectively terrible idea?
• 7:09
  SPEAKER_04: Tickle beers, rate that for you.
• 7:11
  SPEAKER_02: And yeah, people claim that they really love it.
• 7:14
  SPEAKER_02: They're lying.
• 7:18
  SPEAKER_02: That's what this beer reminds me of.
• 7:21
  SPEAKER_02: Wow.
• 7:24
  SPEAKER_03: Uh so this one comes in at a 5.8% on the ABV.
• 7:28
  SPEAKER_03: Not for me this week.
• 7:30
  SPEAKER_01: Okay.
• 7:30
  SPEAKER_01: Spoiler.
• 7:32
  SPEAKER_03: Jumping ahead of a little bit.
• 7:33
  SPEAKER_03: I couldn't tell.
• 7:35
  SPEAKER_01: Stay tuned for the yay or nay.
• 7:38
  SPEAKER_04: Uh, this does come in at a 5.8 on the ABV uh 5 on the IBU scale, so super duper low.
• 7:45
  SPEAKER_04: Um, but with that said, let's uh head into the realm of Dungeons and Dragons and figure out where this beer comes from and what it might be named for.
• 7:54
  SPEAKER_04: All your tabletops out there.
• 7:56
  SPEAKER_00: Phil.
• 7:57
  SPEAKER_00: Oh, pull yourself up a stool at Pixies to chain across Feyrune that serves Feywild inspired cuisine such as roasted red caps, fried fairy wings.
• 8:09
  SPEAKER_00: Not really red caps or fairies were involved in the making of these.
• 8:13
  SPEAKER_00: Uh, but you're gonna order Crazy Carl's pucker up, Kuki.
• 8:22
  SPEAKER_02: I've never thought of there being franchises.
• 8:25
  SPEAKER_02: What did Crazy Carl do to these pickles?
• 8:31
  SPEAKER_04: The world of the Okay, Brett, before we uh get kicked off the air, I have to put warning tags on this.
• 8:38
  SPEAKER_01: Well, I'm going to a dungeon.
• 8:41
  SPEAKER_01: Is that where Crazy Carl is?
• 8:44
  SPEAKER_01: No, but maybe one of his friends.
• 8:46
  SPEAKER_01: Um, so we're going to a dungeon in some other semi kind of demi-plane.
• 8:51
  SPEAKER_01: Um, and we are going to one of the rooms in this dungeon, uh, feeble old grandpa, is making this pickle beer out of some special ingredients, including Lythorn pickles.
• 9:04
  SPEAKER_01: Lythan trop pickles.
• 9:05
  SPEAKER_01: Lythan pickles.
• 9:06
  SPEAKER_01: Oh, okay.
• 9:06
  SPEAKER_01: I was like, what, what?
• 9:07
  SPEAKER_01: Okay, that makes sense.
• 9:08
  SPEAKER_04: Yeah.
• 9:09
  SPEAKER_04: I understand.
• 9:10
  SPEAKER_00: Little do you all know that this demi plane is really just like when Pixies opens the door to their storeroom and it's this old man.
• 9:20
  SPEAKER_04: Uh for me, we're headed to Ormath, clear in the far south to the Dillery, to find Perry's Pucker Punch.
• 9:28
  SPEAKER_04: What a what a mother pucker.
• 9:30
  SPEAKER_04: Is Perry a platypus?
• 9:32
  SPEAKER_04: Is what?
• 9:33
  SPEAKER_01: Is Perry a platypus?
• 9:34
  SPEAKER_01: Yes.
• 9:35
  SPEAKER_04: Perry's a platypus! Of all the obnoxious Okay, sorry.
• 9:41
  SPEAKER_00: Sidetrack.
• 9:42
  SPEAKER_00: Some people will appreciate that.
• 9:44
  SPEAKER_04: Yes, they will.
• 9:46
  SPEAKER_04: Alright, Damon, what you got?
• 9:49
  SPEAKER_02: Um I'd uh so okay, so the carnival.
• 9:55
  SPEAKER_02: You know how once upon a time there were like pirate harbors, and they were like safe places where the pirates could go.
• 10:03
  SPEAKER_02: Uh Tortuga.
• 10:04
  SPEAKER_02: Tortuga.
• 10:05
  SPEAKER_02: Yeah, and the pirates ran everything.
• 10:06
  SPEAKER_02: And I think that probably generally everything was sort of kind of terrible there.
• 10:11
  SPEAKER_02: They used what they had.
• 10:13
  SPEAKER_02: This is one of those sorts of establishment.
• 10:16
  SPEAKER_02: Okay.
• 10:17
  SPEAKER_02: It's called uh the salty seas is the name of the joint.
• 10:22
  SPEAKER_02: Uh the name of this sour ale is ye who smelt it.
• 10:31
  SPEAKER_00: Oh yes.
• 10:33
  SPEAKER_04: You gotta be careful which pub you go to because it could be made with sea cucumbers.
• 10:38
  SPEAKER_04: I think that's another one shot.
• 10:40
  SPEAKER_04: Like traveling the streets of Tortuga trying all the beers.
• 10:44
  SPEAKER_04: Yeah.
• 10:45
  SPEAKER_04: Ye who smelt it.
• 10:46
  SPEAKER_00: So you're just gonna run a one-shot that's like a Tortugan bar crawl.
• 10:49
  SPEAKER_04: Exactly.
• 10:52
  SPEAKER_04: The thing is, it doubles as a drinking game.
• 10:55
  SPEAKER_00: Oh man.
• 10:58
  SPEAKER_04: Uh all right.
• 10:59
  SPEAKER_03: So uh yay or nay, boys.
• 11:02
  SPEAKER_04: I have a feeling to my left here for all of you listeners out there that I know what's gonna happen here.
• 11:07
  SPEAKER_00: Oh, I want to know where Damon's gonna place this first.
• 11:10
  SPEAKER_00: Oh yeah, CR rating, yes.
• 11:12
  SPEAKER_04: Challenge rating one to 20, one being cream ales, 20 being like double IPAs and the like.
• 11:17
  SPEAKER_04: Damon, let's start with you this time.
• 11:19
  SPEAKER_02: This is uh in I guess I don't know what order these episodes are gonna air in, but in some other episode that aired or will air at some point in time.
• 11:30
  SPEAKER_04: Like we're in limbo right now.
• 11:31
  SPEAKER_02: We talked about uh sometimes beers taste like beer.
• 11:35
  SPEAKER_02: This does not taste like beer uh at all, I would say.
• 11:40
  SPEAKER_02: What is 20 the highest?
• 11:41
  SPEAKER_00: Yes, it is.
• 11:42
  SPEAKER_02: Can we add is are there complication factors?
• 11:45
  SPEAKER_00: Technically, challenge rating can run up to 30 is just typically that the player's this is a 30.
• 11:50
  SPEAKER_02: Our first 30, ladies and gentlemen.
• 11:52
  SPEAKER_00: Probably only.
• 11:54
  SPEAKER_00: Probably try another pickles.
• 11:57
  SPEAKER_00: Phil, what you got?
• 11:59
  SPEAKER_00: Um, so because it is sour and pickles both and doesn't really taste like beer, I am gonna go a little higher than I historically probably would have.
• 12:09
  SPEAKER_00: I'm thinking like 15, 14, 15 somewhere in there.
• 12:14
  SPEAKER_00: Um it's not, I mean, personally, but it's like a four or five, probably.
• 12:20
  SPEAKER_00: But if you want beer, or even if you don't necessarily want like a super strong beer taste, you could be turned off pretty heavily by the pickles, you could be turned off by the sour.
• 12:31
  SPEAKER_00: I think there's just or even just the salt.
• 12:33
  SPEAKER_02: Yeah, that's just a really that's that's a really interesting because you like personally you would give it like a four or a five.
• 12:38
  SPEAKER_02: Like this is it's pretty easy to drink, yeah.
• 12:41
  SPEAKER_00: And the more I drink of it, actually, I'm like, I I kinda like it.
• 12:43
  SPEAKER_00: Like I would drink another one.
• 12:46
  SPEAKER_02: I just think I'd like I find that genuinely really interesting and to talk about like the relativity of of all of these things because everyone's palate's different, right?
• 12:56
  SPEAKER_00: So I would drink it, but I it could be challenging to approach.
• 13:00
  SPEAKER_01: I would say 17, probably for all those same reasons.
• 13:04
  SPEAKER_01: Like you pretty much touch on all of them.
• 13:06
  SPEAKER_01: Um this one I would have to be in the right mood for.
• 13:09
  SPEAKER_01: Like I would not always want this beer, but sour is a little weird for a lot of people.
• 13:16
  SPEAKER_01: That's a challenging one to get into.
• 13:18
  SPEAKER_01: Um, but this is a pretty solid one.
• 13:22
  SPEAKER_04: Yeah, I personally I'd say this is like a two, right?
• 13:25
  SPEAKER_04: So I I would I would drink the entire four bag, but this is ridiculous.
• 13:29
  SPEAKER_04: But I'm gonna give this a 20.
• 13:32
  SPEAKER_04: Because of all the things you guys said, if if you're looking for a beer, it doesn't taste like beer.
• 13:37
  SPEAKER_04: If you don't like pickles, you're not gonna pick this one up.
• 13:39
  SPEAKER_04: And if you're not a fan of sours or if you've never really had sours, it you're absolutely right.
• 13:43
  SPEAKER_04: It does have that sour kick to it, which is not always appealing to people who don't like them or don't drink them on the regular.
• 13:51
  SPEAKER_04: So I think this is not one that somebody's just gonna jump into unless they're really curious about the pickle flavor.
• 13:56
  SPEAKER_00: I even wonder if someone that's like loves sours but are used to sweeter or tropical or fruit sours will like go pick this up and be like, whoa, you know, welcome to a real sour.
• 14:07
  SPEAKER_04: Now, if we were judging this in terms of like how authentic of a pickle taste is this, this is the best pickle beer because I think the sour complements the picker fickle flavor so much that it tastes like you're drinking brine.
• 14:19
  SPEAKER_04: The salt, everything in it, just it it's pickle brine, 100%.
• 14:23
  SPEAKER_02: Yeah.
• 14:23
  SPEAKER_02: They have leaned into it, right?
• 14:25
  SPEAKER_02: This is this is full send pickle beer.
• 14:28
  SPEAKER_00: 100% just missing the crunch.
• 14:30
  SPEAKER_02: Because a lot of times you make a sour and you use the fruity sweetness to help to balance out the sour of the beer.
• 14:40
  SPEAKER_02: Sure.
• 14:40
  SPEAKER_02: Right?
• 14:40
  SPEAKER_02: That sort of that tartness.
• 14:42
  SPEAKER_02: And this is just all it's tart on top of tart on top of tart.
• 14:47
  SPEAKER_02: Right.
• 14:47
  SPEAKER_02: Right.
• 14:48
  SPEAKER_02: Yeah.
• 14:48
  SPEAKER_04: It's it's like if if we were judging this strictly on its pickleness, I think I think we would probably all be in agreement that it's it's pretty solid, but if pickle beer, it's not, it's it's just not.
• 14:58
  SPEAKER_01: It would come in as a good kosher dill type of pickle.
• 15:03
  SPEAKER_01: Okay.
• 15:04
  SPEAKER_01: Well, there you go.
• 15:05
  SPEAKER_01: Not a sweet shalom to that, but yeah, not a like a not just a sandwich pickle.
• 15:09
  SPEAKER_01: Yeah, just it's like kosher dill.
• 15:11
  SPEAKER_01: Are these mountain pickles?
• 15:12
  SPEAKER_04: Well, it's from Colorado, so yes, they are mountain pickles.
• 15:15
  SPEAKER_04: We're gonna go with that.
• 15:17
  SPEAKER_02: Is that code for something?
• 15:18
  SPEAKER_03: I have no idea.
• 15:19
  SPEAKER_04: And with that, uh let's let's get let's get out of here.
• 15:22
  SPEAKER_03: Uh, this has been the pickle sour from Loveland Aleworks.
• 15:25
  SPEAKER_03: Here listening, please send us an actual beer.
• 15:27
  SPEAKER_03: Don't we do yay or nay?
• 15:29
  SPEAKER_03: Crazy cars.
• 15:29
  SPEAKER_03: Oh, yeah, yay or nay.
• 15:31
  SPEAKER_03: Oh my god, we need to back up for a second.
• 15:32
  SPEAKER_03: Well, I about got out of this one, but we're going back because you're stuck in it, buddy.
• 15:36
  SPEAKER_01: All right.
• 15:37
  SPEAKER_01: This beer, this beer has made a short circuit.
• 15:40
  SPEAKER_03: I don't know what to do right now.
• 15:41
  SPEAKER_03: Phil.
• 15:42
  SPEAKER_03: Oh, I I would yay this one.
• 15:43
  SPEAKER_03: I'd drink it again.
• 15:44
  SPEAKER_03: Brett, depending on the day.
• 15:47
  SPEAKER_02: Yay from me.
• 15:50
  SPEAKER_02: I will I will say, I want to say this.
• 15:52
  SPEAKER_02: I think that they have made the exact beer that they wanted to make.
• 15:55
  SPEAKER_00: Sure.
• 15:56
  SPEAKER_02: Right.
• 15:56
  SPEAKER_00: So it's just not for you.
• 15:58
  SPEAKER_02: But this is an is absolutely not.
• 16:00
  SPEAKER_00: That's fair.
• 16:01
  SPEAKER_00: Hey, that's fine.
• 16:02
  SPEAKER_02: Shocker.
• 16:03
  SPEAKER_04: Uh if you if you want to find more out about Loveland Aleworks and the many other, I'm sure, delicious beers that they make, uh, you can find them at www.lovelandaleworks.com.
• 16:14
  SPEAKER_01: And if you have any other pickle beers that you know of, let us know.
• 16:18
  SPEAKER_04: Bardsandbarrels at gmail.com.
• 16:19
  SPEAKER_04: You can eat it.
• 16:21
  SPEAKER_04: Uh that's gonna do it for this episode.
• 16:23
  SPEAKER_04: Stay tuned for more beer reviews in the future.
• 16:25
  SPEAKER_04: You can check out our regular show, Bards and Barrels Anywhere Podcast can be found.
• 16:28
  SPEAKER_04: You can also follow us on Facebook, Instagram, and YouTube at Bards and Barrels.
• 16:32
  SPEAKER_04: Until next time, may your dice be hot and your beer be cold.