Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / St. Patrick's Day Beer: Guinness, Irish Stouts & Irish Red Ales | Re-release of Episode 65

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St. Patrick's Day Beer: Guinness, Irish Stouts & Irish Red Ales | Re-release of Episode 65 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:09
  Well, hey. It is around Saint Patrick's
• 0:12
  Day. We're on the ground podcast.
• 0:14
  We're going to celebrate in Saint Patrick's Day style today,
• 0:18
  and Steve and Scott are here with our good friends Chris
• 0:21
  Finnan and Michael Stokes. And guys, cheers.
• 0:25
  Is that what we say on Saint Patricks Day?
• 0:27
  What else do we say, man? I didn't know there was gonna be
• 0:30
  homework. I didn't.
• 0:31
  The study. I don't know.
• 0:36
  I mean, for Oktoberfest, I know pros, but I don't know.
• 0:40
  We'll go with cheers, We'll go with cheers.
• 0:42
  We'll go with cheers. I've been waiting to open this
• 0:44
  because just because of the effects.
• 0:46
  So I got AI, got a Guinness here appropriately enough for.
• 0:50
  Did you open yours already, Steve?
• 0:52
  Yeah. All right, so you know, these
• 0:53
  have got those little widgets on the top of the can that holds
• 0:56
  that Nitro. And I learned that the last
• 0:57
  couple days too. That's called a widget.
• 1:00
  Oh shit, there it goes. There it goes.
• 1:06
  Look at the Guinness. How do you have to pour?
• 1:09
  You know how to pour it. You do what, 2/3 and you have to
• 1:12
  let it sit. Yep.
• 1:14
  You do the same with a can like that.
• 1:16
  I don't think it works the same, although look probably pretty
• 1:19
  close. Like, yeah, I have a fun fact
• 1:22
  for later about how long it takes to pour the perfect
• 1:26
  Guinness. Can't wait to hear it.
• 1:28
  Is there an exact number? Yeah, I have an exact number.
• 1:32
  OK. And they call this cascading I I
• 1:36
  believe. Scott texted me last night,
• 1:38
  'cause I he said you're drinking a Guinness and I'm like, yeah, I
• 1:41
  guess. When was the last time you had
• 1:42
  one? I was like, well, I had one at a
• 1:44
  Yard House a few years ago just for the hell of it, 'cause I
• 1:47
  hadn't had one in a long time. I mean, the only the first time,
• 1:51
  it's amazing that I can actually remember that I had a Guinness
• 1:55
  was it was like over like over 20 years ago.
• 2:00
  And so at that time I thought it tasted horrible.
• 2:03
  And now I'm going. Now it got good enough for me.
• 2:07
  Apparently I've become a too much of A craft beer snob.
• 2:09
  It's. Funny, when I texted him, I go,
• 2:13
  I go. I had to buy four.
• 2:14
  I didn't have 4:00 last year. Haven't they had four that four
• 2:18
  in the last two years since I've come back from Ireland?
• 2:21
  Yeah, Scott learned all these fun facts of of Dennis and how
• 2:24
  to do Irish dancing after the after the the brewery that's.
• 2:29
  The only thing I didn't follow up on was the dancing since I've
• 2:32
  been back kind. Of he's going to do that loader
• 2:35
  too, he's going to do iris dancing jig demonstration.
• 2:39
  And it is amazing, though, that I remember where I ever got my
• 2:42
  first Guinness, and it was here in Nashville.
• 2:44
  It was at the Flying Saucer. And that's been at least 25
• 2:47
  years ago, I guess, you know, back in those days when you had
• 2:50
  200 beers on tap and feeling kind of fancy.
• 2:53
  So I'll get myself a Guinness. Right.
• 2:56
  And I can't say, I can't say I liked it all that much, but you
• 2:58
  know. Oh, wow.
• 2:59
  Yeah, it's it's got its place. I guess I forget.
• 3:02
  Yeah. Yeah.
• 3:04
  So. I'm missing.
• 3:05
  RIP to flying support. Yeah, yeah, RIP.
• 3:08
  This is good, Finna. Did I see you sipping on a Bud
• 3:11
  Light or was that something else?
• 3:12
  Yeah, no. This is a it's Irish light,
• 3:16
  slaply black IPA being correct. So yeah, not Irish.
• 3:23
  OK, but, you know, straight out of Saint Louis, so.
• 3:28
  There you go. The Irish Catholic part of Saint
• 3:31
  Louis, I guess. Stokes, what you got?
• 3:35
  I haven't seen you open anything yet.
• 3:37
  I got 3 floyds Return of the Ancients Irish red.
• 3:41
  Whoa, look at that. Had it before.
• 3:45
  It's always, always solid. Yeah, they didn't have any
• 3:49
  fruited Irish beers out there that you could find.
• 3:51
  I couldn't. I couldn't find the the Clover
• 3:54
  Cloverfield Strawberry Banana Pound Cake.
• 4:01
  I think it's Steve will probably get to it shortly, but he had
• 4:03
  some stuff recently up there at Listerbin he's probably going to
• 4:06
  talk about that is pretty close to some of that I think.
• 4:09
  Yeah, some really good stuff that that we'll get into.
• 4:12
  So you know, when we put some video out, I'll be the only one
• 4:17
  that is had kind of been propped today.
• 4:19
  So I've got the green beads, I got a green shirt on, and I got
• 4:23
  something I'm only going to wear once.
• 4:26
  Only once. You guys can't make fun of me on
• 4:27
  this because. We're not going to make fun.
• 4:29
  So this is a hat that actually this is Saint Patrick's Day hat
• 4:33
  to belong to my dad that I had inherited over the years.
• 4:36
  I've never worn it anywhere because quite frankly, it
• 4:39
  doesn't even fit my head. And I don't even know the origin
• 4:43
  of it. I asked my mom recently.
• 4:46
  I asked my sister, and they're like, I don't know.
• 4:47
  It's been, you know, it was in the family for decades and I
• 4:50
  couldn't even find like inside the hat, like who made this hat
• 4:53
  or anything like that. I've kind of Googled it.
• 4:55
  So in honor of my dad, Jerry Sullivan, happy Saint Patrick's
• 5:00
  Day, Here we go. You guys ready for?
• 5:01
  This. Yes, yes, he puts it on over the
• 5:04
  headphones. Headphones.
• 5:10
  Take the headphones off and put it on.
• 5:11
  There we go, Take this. For the yeah, there we go.
• 5:16
  All right, now get up into a jig.
• 5:17
  Yes, yes. I love it.
• 5:21
  Very festive. I like it.
• 5:24
  Very festive. Whatever you're saying.
• 5:26
  I'll have to go back. It's it looked good, man.
• 5:31
  It looked good. You got the green shirt, you got
• 5:33
  the beads to go with it. There you go.
• 5:35
  Yeah, I'm. Gonna be Speaking of beads while
• 5:38
  we record this. It is Mardi Gras week.
• 5:41
  Yep, Steve's gonna throw them at you.
• 5:45
  Stokes 1st and then yes, just nobody throws it towards the the
• 5:51
  camera, it's at you. Yeah, yeah.
• 5:53
  That's. For the random chick behind me.
• 5:56
  Right. Yeah.
• 5:58
  But yeah, I guess I'll, I'll keep this hat in the family.
• 6:00
  I just have never worn it ever. I've had it.
• 6:03
  It's been in my closet for a few years in a box.
• 6:05
  And when we were started talking about doing this episode, I'm
• 6:07
  like, you know what? Yeah, maybe I'll put the hat on.
• 6:10
  It doesn't really fit my head though, but you know.
• 6:12
  It looks it. It looks the part though, man,
• 6:15
  it looks it mean. It looks like an Irish.
• 6:17
  It's an Irish hat day hat for. Sure.
• 6:19
  I just, I just wish I knew the origin of it.
• 6:21
  But even like, you know, when I was younger, my dad used to wear
• 6:24
  it on Saint Patrick's Day. So obviously it's an old hat.
• 6:27
  There you go. Very nice, I'm glad we went to
• 6:30
  see it. I know it.
• 6:31
  I know it big time excitement. Scott will be putting it out
• 6:35
  there on video somewhere. You know that's going to happen.
• 6:37
  Look, do one of those shorts, those little shorts out there
• 6:40
  that's getting in there. It doesn't matter what the audio
• 6:42
  sounds like, the vision's getting in there.
• 6:44
  Well, I'm going to crack open another beer.
• 6:46
  I know I got the Guinness here, but I'm actually going to crack
• 6:49
  open I have from Fathead's Brewery.
• 6:52
  This is the Saint Fatty's Irish. Red Ale, very nice.
• 6:59
  Well, I have not had this yet, yeah.
• 7:02
  Fathead is a great brand. I was lucky enough to find this
• 7:06
  a couple of days ago when I was up in Cincinnati at the party.
• 7:09
  Source. Because we know they always have
• 7:12
  everything. So yeah, cheers.
• 7:14
  Cheers. I had a fathead last night.
• 7:16
  It was Pimp My Sleigh, so it's a little leftover from Christmas.
• 7:20
  Yeah, because I had just gotten it.
• 7:22
  It was brand new so I'm like, I'm drinking it anyway.
• 7:25
  Good deal, huh? Leftover from which Christmas?
• 7:29
  I don't know. I didn't check the year on it
• 7:33
  and I saw 12 ounce. Can I go no matter how bad it
• 7:35
  is, I can get through this. So it was fine.
• 7:38
  It was fine. So Scott, when you, you just
• 7:41
  recently, you and I both were on different trips and ironically
• 7:44
  we ran into some of the same people in the beer community you
• 7:47
  were in Scott. Y'all went, you know, Scott went
• 7:51
  to a a beer festival in Louisville this past weekend
• 7:54
  when it was like 10 below 0. It was outside.
• 7:57
  I I'm not, I'm not warm yet, man.
• 8:00
  We went last Saturday. It was called Tailspin.
• 8:04
  I don't know if you guys heard of that one, but it's an annual
• 8:05
  one in Louisville and they have it out there at Bowman Field,
• 8:08
  which is at the airport. And when they said the high was
• 8:10
  50 that day, I guess they failed to tell us it was 50 at midnight
• 8:15
  or like 12 O one. And then it just continually got
• 8:17
  colder as the day went on. It was freaking freezing out
• 8:21
  there. But we still had a good time and
• 8:23
  they had, dude, they had 5050 vendors or 50 breweries and 250
• 8:28
  beers freezing. I tell you, it was sucked.
• 8:35
  But man, they had, it's funny, they had like for entertainment,
• 8:38
  you could walk around and they had like a wrestling ring was
• 8:41
  set up out there in the middle of the field as well.
• 8:43
  People were out there wrestling, live music.
• 8:48
  I'm sure there were quick matches.
• 8:51
  Yeah. And they were wearing their
• 8:55
  like, their regular wrestling clothes, like a dude out there
• 8:57
  in his trunks. And that was it, you know?
• 8:59
  And it's like, oh, wow, you guys are crazy.
• 9:00
  But really cool, festive. I just wish it were 20° warmer
• 9:04
  would have been would have been that much better.
• 9:06
  But and to give you these stainless steel cups, not glass
• 9:10
  or plastic. So that only made it made your
• 9:13
  hands a little bit colder. Yeah, right.
• 9:17
  It's worth the trip though man. They were like 60 bucks for the
• 9:19
  ticket so it wasn't bad at all. And shit that again it's a live
• 9:23
  music bunch of vendors. Even I missed it.
• 9:25
  I didn't realize till afterwards they had a bourbon barrel beer
• 9:28
  bar which I completely missed. I don't know how I missed that,
• 9:31
  but any? Breweries up there you hadn't
• 9:34
  had before, You know, some interesting stuff you stumbled
• 9:37
  on. Yeah, there were a couple from
• 9:39
  Louisville, Ari, which is another brewery I went to
• 9:42
  afterwards. But yeah, I'm trying to think of
• 9:45
  some of the other ones. I have to look them up.
• 9:46
  But yeah, a lot of three Floyds was there.
• 9:49
  Had a couple of there's that I hadn't had before.
• 9:51
  Recognize that this, their backyard being that they're in
• 9:53
  Indiana, just wander around, found all sorts of stuff.
• 9:57
  It's just man, it was, it's cold as it was turn out was still
• 10:01
  fantastic. I mean, there was, I mean,
• 10:03
  thousands of people still there. And I think when you get one of
• 10:07
  the first beer fests of the season, people are just going to
• 10:10
  flock to it anyway, so. Now, was it colder than winter?
• 10:14
  Warmer that you and Stokes went to.
• 10:17
  I promise by a lot. Really.
• 10:19
  Yes. I mean, at least that one they
• 10:21
  kind of. Prepare you like you you're.
• 10:22
  Going in knowing that it's it's winter and it's probably going
• 10:25
  to be cold. Yeah, like so I don't remember
• 10:27
  leaving there, my hands ever being numb.
• 10:30
  But no, like you were, they were sticky from the glass because
• 10:33
  everything was barrel aged 14% beers.
• 10:38
  Then again, it very well could have been 4°, but you know, the
• 10:41
  beer we were drinking was 10 plus percent, so who knew?
• 10:45
  Yeah, we were. Yeah.
• 10:46
  Nobody noticed. No, we were, we were walking
• 10:49
  infernos and they just. Walking around, it was cold,
• 10:54
  yeah. Yeah, we had one year which was
• 10:56
  out there and it was like misting and cold.
• 10:58
  But but they had, you know, I don't know, just felt it was
• 11:01
  nowhere near as cold as as this thing.
• 11:04
  I just went on ridiculous. So anyway, that was cool.
• 11:07
  And then after that we ended up that night because we wanted to
• 11:10
  get the hell out of there and get some warmth wind up going to
• 11:12
  three different breweries up there.
• 11:14
  So we met the hill tappers who out of out of Louisville and
• 11:16
  they took us to Ari a WRY. You guys heard of that one?
• 11:22
  No. That's in Louisville.
• 11:23
  And then Mile Wide Beer Company probably heard of them.
• 11:27
  And then Gravely and Mile Wide and Gravely are actually, we
• 11:31
  could walk from one to the other that close.
• 11:33
  And those are the kind of the the breweries that they go to
• 11:36
  when they're there. And they were freaking awesome.
• 11:38
  I love Mile Wide. Yeah.
• 11:40
  Of the three. I mean, they had a beer there,
• 11:42
  it was called. And this might remind you of
• 11:43
  another brand that I talk about all the time, The savior of the
• 11:46
  broken, the beaten and the damned.
• 11:49
  Who does that sound like? Yeah, burial written all over it
• 11:54
  isn't. It and beer was kind of the same
• 11:56
  way, you know, like a double dry hop, you know, Imperial, it was
• 12:00
  fantastic. So that was pretty damn awesome.
• 12:03
  And then oh, at the end of the night.
• 12:05
  So we did all that at the end of the night.
• 12:07
  And you guys are familiar with this.
• 12:09
  After a bourbon trip, we go back and you know, you get hungry.
• 12:12
  So we get the 50 pack of White Castle.
• 12:15
  Oh my God. Yes, there were five left.
• 12:20
  Yeah. Did you wake up and they were by
• 12:22
  you in the bed? I slept.
• 12:25
  With one eye open because I know how.
• 12:27
  That should work. Oh my God.
• 12:33
  Yeah, I've been to Gravely Gravely School.
• 12:36
  I've been there. It's I stopped there and I was
• 12:38
  on a work trip, but I didn't get to hit mile Wide because mile
• 12:41
  wide didn't wasn't open until like 4 or something a day.
• 12:43
  But Gravely got a cool vibe. They got a cool vibe inside.
• 12:45
  It's like all music, music themed and whatnot, but super
• 12:49
  cool place. Yeah, they got a wall, Chris.
• 12:51
  I'll send you a picture. I think it's got like nothing
• 12:53
  but drum heads all across the wall or something like that.
• 12:56
  That's really cool. And is it the same one that's
• 12:58
  got all the gangsters pictures on the wall too?
• 13:01
  I think that was them. I think that was them.
• 13:03
  Yeah, yeah. Like, like all their mug shots.
• 13:06
  It wasn't no with gays. It was a bunch of mug shots of
• 13:08
  celebrities. And stuff, that's what, yeah.
• 13:10
  That's what. Yeah, yeah.
• 13:12
  The whole wall was just hundreds of them.
• 13:13
  Just hundreds. That's kind of my, that was my
• 13:17
  kind of my, my weekend. And all that happened on
• 13:19
  Saturday, but then it came right back Sunday.
• 13:21
  And Steve. Steve ventured out a little bit
• 13:24
  more than I did. Yeah, I mean, I was in
• 13:27
  Cincinnati for like 3 days and ended up going to a couple of
• 13:32
  places. Well, West Side Brewing up
• 13:34
  there. I don't know, Stokes, have you
• 13:37
  been in West Side up there yet? West Side Brewing.
• 13:39
  I don't think so. OK, it's, it's OK.
• 13:42
  It's a cool place. Now I, they and they recently
• 13:45
  took over another place called Gilligan's Brewery.
• 13:49
  And so I went to West Side Brewing and then I went to
• 13:52
  Gilligan's and basically I had, there was a couple, there's a
• 13:56
  couple at the West Side that they had some Irish beers.
• 13:59
  One of them was a red ale that I really liked and I thought was
• 14:02
  good. But the other one I got to tell
• 14:03
  you there was a they had this Irish style Porter.
• 14:07
  And for me it was just kind of mediocre.
• 14:09
  I mean, I don't know what you guys think about Irish porters,
• 14:12
  if you can even have any recollection of what you've had.
• 14:15
  And overtime I was just. Kind of like I'm not I I
• 14:18
  couldn't put my finger on one I've ever had.
• 14:20
  Yeah, yeah, I, I don't think, I, I don't think I've had one
• 14:23
  before. And I was like, yeah, this just
• 14:26
  really isn't, this ain't doing too much for me.
• 14:28
  But I ended up going another. I went to a beer festival too,
• 14:33
  and it was outdoors. So it's Cincinnati.
• 14:35
  It's outdoors. It's probably, you know, 35°
• 14:38
  outside and ended up going with our Cincinnati correspondent
• 14:43
  Liz, who's been on here before. So they had about 20 breweries
• 14:47
  that are represented up there and I think the only, the only
• 14:51
  brewery that that I checked in one was a place called Wandering
• 14:56
  Monsters and I just did. You wander in there.
• 15:00
  I just wandered on over yeah, yeah.
• 15:03
  And got, got a farmhouse all called the the Bossy, which was
• 15:08
  pretty good. But we ended up, there's another
• 15:11
  guy that that Scott and I know we're trying to get him on the
• 15:14
  podcast one of these days. It's from bad Tom Smith brewing
• 15:17
  up there and ran into Evan, their head Brewer.
• 15:19
  So he was pretty cool. And so that was that was a lot
• 15:22
  of that's a lot of fun. It was just I, I think we hung
• 15:24
  out for about two hours because it's like, you know what?
• 15:27
  It's too damn cold to be standing outside.
• 15:30
  You were in a heat wave compared to what I was in.
• 15:32
  Yeah, well, it wasn't. Yeah, I mean, it wasn't that
• 15:35
  bad. You know, it was, it was bad
• 15:38
  enough for winter time up in Ohio.
• 15:40
  So, you know. Yeah.
• 15:42
  But now, I mean, some of the some of the cool beers that as
• 15:45
  far as Irish are concerned that I checked in was I wanted to get
• 15:50
  to Listerman because I know Stokes, you've been a Listerman.
• 15:54
  I know you like Listerman and Scott and I have been there a
• 15:57
  few times. And so they had a couple of
• 16:00
  Irish beers on tap. One of them was called the Pot
• 16:04
  of Gold Shamrock Shake, which was 7% stout.
• 16:08
  And man, I love that thing. I rated it a A4 on on tapped and
• 16:12
  I thought it was really good. I just think I'm like like Irish
• 16:16
  beers, like you're saying. Porter.
• 16:18
  I I would got bread. Ales and stouts are all you ever
• 16:21
  see. Yeah, I got it.
• 16:22
  I don't. I don't really see a whole lot
• 16:24
  of anything else. If you look, even through
• 16:26
  untapped, those are really the only two categories.
• 16:29
  Yeah, you know, for for Irish beers.
• 16:32
  Matter of fact, before we move on, I'm taking a page out of
• 16:35
  Noah's book and I'm double fisting because that Guinness,
• 16:38
  it's not my favorite. I'm.
• 16:40
  Not doing. It for you, Look at that.
• 16:45
  So the high wire by saving this to the high wire Irish cream 10
• 16:49
  W 40 and Steve mentioned this episode, he said we got to get
• 16:52
  some Irish beers. This was the first one I
• 16:54
  grabbed. Yeah, I was like, I've had it,
• 16:57
  but I was like, I'm gonna get it.
• 16:59
  That's funny. How is it?
• 17:01
  Pretty good. Yeah, I haven't opened it but it
• 17:03
  says Imperial stout. Brew with coffee, vanilla and
• 17:05
  lactose. Product of the USA.
• 17:07
  Sweet and creamy. OK, no fruits.
• 17:11
  No fruits. Sorry, Steve.
• 17:16
  Feel like Chris, like Steve mentioned he had a Shamrock
• 17:19
  Shake stout. I mean, you need a Shamrock
• 17:21
  Shake Sour, yeah. Well, the other one, so the
• 17:26
  other ones that I had, I had two others there because they had
• 17:29
  when I saw that they had had three different varieties, I
• 17:32
  thought I got to get the Listerman and they had a Irish
• 17:36
  cream stout. And the one that I really liked
• 17:40
  the most that I thought was kind of unique and probably maybe the
• 17:43
  most unique Irish style beer ever had.
• 17:46
  It was called the mint Shamrock Shake, a mint Irish cream.
• 17:50
  And it was really good. I mean, if if you like mint, you
• 17:54
  know, it almost kind of like tasting of your taste like a
• 17:57
  Girl Scout cookie, so to speak. And maybe that's kind of like
• 18:00
  the theme that they were going for.
• 18:02
  So I kind of, I kind of felt like it.
• 18:04
  It tasted a little bit like that, but it wasn't in my
• 18:06
  opinion. It wasn't like really annoying.
• 18:08
  Like I got to put this thing down.
• 18:09
  I had it on a flight, which probably helped.
• 18:12
  But I think, I think even if I would have had it on a pint, I
• 18:15
  probably would have drank the whole thing.
• 18:16
  I thought it was pretty good. I would think that would be
• 18:18
  right in Listerman's wheelhouse, too.
• 18:20
  Yeah, kind of the stuff they do. Yeah.
• 18:23
  And you know, I rated that that was my highest ranking of of any
• 18:28
  Irish beer I've had over maybe like the last week or two.
• 18:30
  And I ranked that as a 4.25 on on tapped.
• 18:35
  And I was looking today and I'm like, you know, if we did some
• 18:39
  rankings already, I know we're only in March of some of my top
• 18:42
  rated beers of the year. That's already right up there.
• 18:47
  That will probably be there towards the end too I'm
• 18:49
  guessing. Yeah, yeah.
• 18:51
  So yeah, that was, I mean, that was a lot of what I did up there
• 18:54
  and, you know, went back to this Gilligan's Brewery.
• 18:58
  Now I've had in the past week or two, I've had two Gilligan's
• 19:03
  Brewery. They had a dry Irish stout that
• 19:05
  I had and I also went to Mill Creek and had their Irish dry
• 19:10
  stout. I got to tell you, both of them
• 19:12
  were just average for me. And I think, I think maybe both
• 19:17
  of you guys or all three of you guys have had the Irish dry
• 19:21
  Stout from Mill Creek. But and if Scott you have, I
• 19:24
  just didn't think much of it. I was like, you know, it's kind
• 19:27
  of mediocre and maybe it's just a style.
• 19:30
  I mean, dry stouts are great for.
• 19:32
  I mean, I love dry stouts typically.
• 19:34
  I think I agree with you on the Mill Creek 1.
• 19:37
  Yeah, one of the I, I'm, I'm definitely a huge fan of the dry
• 19:40
  stout, the Irish dry stout. And you guys might remember we
• 19:44
  had one at Manitou when we were in Colorado for Great American
• 19:48
  Beer Fest. They had a Mountain Shadow dry
• 19:50
  Irish Nitro Stout that was really, really good.
• 19:54
  And the only thing I rated higher than that, well, in the,
• 19:58
  as far as Irish dry stouts is the Beamish.
• 20:03
  And that was because we were, we were in the motherland.
• 20:05
  I think, you know, we were there when we had it and.
• 20:09
  You know, just that was probably the first dry iris stout I'd had
• 20:13
  and maybe ever but it in quite some time anyway.
• 20:17
  And man, it was good. And I know Scott and I have
• 20:20
  surged high and low. You can't get it in the US
• 20:23
  There's not a way. I think it's actually a Heineken
• 20:25
  product now. I got think it's from one of the
• 20:28
  giant distilleries, but it it's quite good and and you know,
• 20:34
  just different lot more complex. I think then again, us, you
• 20:38
  know, it just had a lot more going, a lot more roasty flavor
• 20:41
  to it. So really like that.
• 20:44
  Wish we could find it around here.
• 20:45
  I know for a year, for a year after we got back from our, I
• 20:49
  haunted that shit high and low and it just turned.
• 20:51
  It boiled down to you needed a mule, just somebody coming back
• 20:55
  and forth to bring it to you. There's just no way to get it.
• 20:58
  Well, and I think some of it, we were probably affected by the
• 21:00
  surroundings and the situation, you know, being over there and
• 21:03
  having a great time, sitting at a great little pub, a roaring
• 21:07
  donkey and yeah. But then you guys, but then you.
• 21:11
  Guys here, we probably wouldn't like it as much and.
• 21:13
  Then you guys also say like Guinness over there, it tastes a
• 21:16
  lot different than around here than it does over here though.
• 21:19
  I think it is. I think there's a freshness
• 21:21
  thing. It is there and, and who knows
• 21:23
  what preservatives get put in, you know, to bring it over here
• 21:27
  and and those kind of things. But but I I've never researched
• 21:30
  to see is the formula different? But it definitely seemed to
• 21:35
  taste a lot better over there. Two nights ago, I went down a
• 21:39
  rabbit hole on the whole Guinness in Ireland versus the
• 21:43
  US. Every drop of the the original
• 21:46
  Guinness, the original draft is made in Ireland.
• 21:50
  There's the plants here, but they don't make that here.
• 21:52
  It's the exact same formula apparently, same recipe, and it
• 21:57
  gets pasteurized here, but it also gets pasteurized there as
• 22:00
  well. So people talk about the
• 22:01
  pasteurization when it gets here.
• 22:03
  I think it just boils down to freshness.
• 22:05
  Well, and the water's different too, right?
• 22:07
  I mean, they're not importing the water, you know, so we all
• 22:12
  know from. No, they're making it over
• 22:14
  there. Like 100% is made there, there's
• 22:16
  none that's made. Of the original Guinness, Not
• 22:20
  the. Not the variants, because
• 22:21
  they're. Variants of.
• 22:22
  It. But the original Guinness is
• 22:23
  only made there. Yeah.
• 22:25
  Oh, OK. Yeah.
• 22:26
  Because there are two plants in the US Maryland's got one.
• 22:28
  Chicago's got one. Yeah, yeah, it's age then.
• 22:30
  Yeah, I bet you're right. Yeah, it's lesser.
• 22:33
  I just seem to be the consensus overall, but.
• 22:36
  Did you guys run into any? I think you did, because I
• 22:40
  remember Scott sending a picture of, you know, no, my last name
• 22:44
  is Sullivan over there. It's the O'Sullivan.
• 22:48
  But there's still Sullivan over there.
• 22:49
  And you know, you guys have all seen this locally too, but it's
• 22:52
  made in Ireland. Hey.
• 22:54
  Oh. Yeah.
• 22:58
  I've drank this. I've drank this before, but I've
• 23:01
  kept the can, you know, obviously and O'Sullivan.
• 23:03
  But now I was looking, I was looking, you know, like today on
• 23:06
  my untapped app of how many of the, of those that I've had and
• 23:11
  I've had like 3 different ones. Course I've had the maltings
• 23:14
  Irish ale and the black marble and the Irish, you know, dry
• 23:19
  stout. So I, I thought they were all
• 23:21
  good, you know, when I, when I've had them.
• 23:23
  Do you guys remember having any of those when you were over
• 23:26
  there? I don't.
• 23:27
  Remember seeing Sullivan? I feel like we would have taken
• 23:29
  note of that and took a picture and just send it back of your
• 23:32
  way. I.
• 23:34
  Think Scott had sent a picture of a of a truck that said
• 23:37
  Sullivan's on it or something? It was a delivery truck and my
• 23:40
  name said O'sullivan's on it or something.
• 23:42
  I think that was, yeah. I think it was O'sullivan's bail
• 23:44
  bonds or something like that. Yeah, of course it transitioned.
• 23:51
  It transitioned businesses over the.
• 23:53
  Years. They're diversified.
• 23:56
  It's a diversified conglomerate. Well, they got, they got the
• 23:59
  corner the the market corner, right?
• 24:01
  You get them drunk and then you got to bail them out for being
• 24:03
  drunk. Bail them out, right?
• 24:04
  Goes hand in hand. Very vertically integrated,
• 24:07
  yeah. I think we actually traced our
• 24:11
  family roots years ago to where, you know, basically when the
• 24:15
  Sullivans migrated, you know, at least on my side of the family,
• 24:18
  migrated to what weather was like around Ohio.
• 24:21
  I can't remember the exact location, but kind of trace it
• 24:24
  back to when they, whoever first came here way back in the day,
• 24:29
  it would have been O'Sullivan and then changed it to, you
• 24:33
  know, Sullivan. So, you know, technically I'm an
• 24:36
  O'Sullivan. O'Sullivan.
• 24:40
  Steve O Sullivan, I put my hat back on here.
• 24:48
  So this is I never. Live that one down.
• 24:50
  So this is funny. I looked up on on tab just Irish
• 24:53
  under under beers. I've had it's 31 red ales, 29
• 24:56
  stouts. Just like I said, it's it's all
• 24:59
  stouts and red ales. But funny enough, like funny
• 25:01
  enough, they're all between us. I've rated them all A3 to a 375
• 25:04
  and I'll probably get my my beer drinkers card revoked for this,
• 25:08
  but Todd for the lowest on here at a three is a Guinness.
• 25:13
  Yeah. But, but to my, to my defense,
• 25:18
  it's been 5 or 6 years and, you know, I've, I've, I've, I could
• 25:21
  appreciate one a little more now.
• 25:23
  So maybe it's different. But it is funny.
• 25:25
  Like one of the lowest Irish beers I've ever checked in is a
• 25:29
  Guinness. But most people like see is like
• 25:31
  the pinnacle of yeah, straight up good Irish beer.
• 25:36
  The Yeah. The the most popular one too.
• 25:39
  Yeah. Oh yeah.
• 25:41
  Yeah, 'cause I'm trying, I'm trying to sit there and go.
• 25:44
  I'm trying to appreciate this Guinness more than this fatheads
• 25:48
  that I'm making and the fatheads I'll take.
• 25:50
  And like even yesterday I had the Southern Tier Irish Cream
• 25:56
  Milk Stout and I like that one. I there was either Stokes or or
• 26:03
  Scott. You would rated that?
• 26:05
  I rated it at 4 on tabs and I I thought it was a nice balance.
• 26:09
  I didn't think it was overly sweet.
• 26:11
  I think one of you rated it maybe a little bit lower than I
• 26:14
  did, but I liked it though. I saw that I had it, but it was
• 26:16
  like 4 or five years ago, so I probably would give it a better
• 26:19
  rating now than I did then. Yeah, and the only other ones
• 26:22
  that I've had around here lately that you know, that are Irish
• 26:27
  related was a tailgate cooler Knights Red Irish Ale.
• 26:32
  I had that recently and then not too long ago I had the half
• 26:36
  patch has a really good one, the Down Patrick Irish Red.
• 26:40
  You guys had that one? That's a good one.
• 26:42
  I look at I look at mine and it's it's got me you and I've
• 26:45
  talked about this for my top 2 are red ales.
• 26:48
  If I look at just Irish Spears, it's the black Abbey Irish red
• 26:51
  and then the crazy gnome, the crazy gnome Red Hat, which they
• 26:53
  released pretty sure when they opened 567 years ago, whatever
• 26:57
  it was. And I, Scott you and I've talked
• 26:59
  about it. I, I love red ales.
• 27:02
  It's hard to find them. I feel like especially,
• 27:05
  especially in bottles and cans, but even draft like nowhere
• 27:08
  around here. I mean, Black Abbey does a
• 27:10
  decent job, but I'm trying to just think, how many times do
• 27:13
  you walk any into any brewery in Middle Tennessee and you're
• 27:16
  like, oh, there's even 1 red ale alone, two or three, but there
• 27:20
  may be 5. You could listen, go in today
• 27:21
  and you're going to find one on the shelf or on the on the list.
• 27:25
  Yeah, and probably more at this time of year, right?
• 27:27
  It would just because of Saint Patrick's Day and stuff.
• 27:30
  Speaking of which, we were just at Marble Fox, what, a week ago?
• 27:33
  We can change ago. And they had an Irish red L
• 27:37
  crack in the glass. The crack in the glass, how was
• 27:40
  it CRAIC? It is delicious.
• 27:44
  Yeah. And I've been meaning to get
• 27:46
  down there for about a week to get it.
• 27:47
  And they finally, I finally got down there real quick.
• 27:49
  And we had in there having a couple of them.
• 27:51
  But yeah, that was a good one. That's high on my list for this
• 27:54
  year. So I actually have on my list
• 27:58
  one of the rare fives that I put for ratings from a small little
• 28:03
  upstart brewery out of Nashville called Yeast Infection Brewer.
• 28:10
  The carpet matches the drapes. Irish Red Ale is a is Primo
• 28:15
  brewed by our own Scott Turin. It is a perfect score, actually
• 28:21
  very, very good. I'm kidding aside, is very, very
• 28:24
  good. Why don't you mention that like
• 28:26
  a local homebrew? So I didn't mention it yet, but
• 28:28
  my 4th or fifth highest one on here, Scott, I've talked to you
• 28:31
  about this is my buddy. He homebrews and used to
• 28:33
  homebrew up in like Columbus. But Speaking of carpets matching
• 28:37
  draping yeast infection, his his brewery home name is Jack
• 28:40
  Mehoffs. So.
• 28:43
  That's. That's a there's a little trend
• 28:46
  there going, but his, his, his Irish dry style is like my
• 28:49
  fourth highest dry style I've ever checked.
• 28:53
  There you go for creativity there.
• 28:55
  You just come up with a good come up with a good brewery name
• 28:56
  and you immediately make a good Irish beer.
• 28:58
  That's that's half, that's half. But right there, before you even
• 29:01
  taste it, you're getting a good rating.
• 29:04
  Stokes, you mentioned, yeah, you mentioned the Red Hat L I'm
• 29:07
  crazy Gnome. I just had that about a month
• 29:09
  ago and by the time this podcast drops, we had Grayson on and I,
• 29:15
  I'm pretty sure we, because he, they're, they're getting food
• 29:18
  there now. And I asked him about food
• 29:20
  pairings with some beers. And I'm pretty sure that I asked
• 29:23
  him and I, I don't have it on the top of my head, but I asked
• 29:26
  him like, what would be a good food pairing for the, for that
• 29:30
  beer for the Red Hat Ale. So you have to tune in and and
• 29:33
  find out what's a good food pairing for once that comes out
• 29:36
  again. And by the way, that episode
• 29:40
  comes out tomorrow. At that time, we did not know
• 29:43
  who his food partner was going to be at the new the new
• 29:46
  brewery. It's fab Pizza.
• 29:48
  They put it out today on social media, so.
• 29:51
  It's own beer. Yeah, the whole Italian, Italian
• 29:55
  theme. So yeah, he, he, he hinted at to
• 29:57
  who it was at least he hinted at the style of, of food it was
• 30:00
  going to be, but he couldn't tell us it was at the time.
• 30:02
  So. Interestingly enough, I mean,
• 30:04
  where he's going, it's it, it's pizza and beer Mecca of
• 30:07
  Nashville, right? You got Tailgate around the
• 30:09
  corner and you got Smith and Lentz down the road and he's got
• 30:11
  some everybody's pizza and beer. I mean, there's nothing wrong
• 30:14
  with it. I love good pizza and beers.
• 30:17
  And I don't know anything about Fabs, so I don't I'm sure
• 30:20
  they're good. They they if he's going to put
• 30:22
  them in there, you know it's going to be good.
• 30:24
  Hey, do you guys. Think, do you guys think that,
• 30:27
  you know, when you look on Untapped and you see what they
• 30:30
  rang for different styles of beers are there, do you think
• 30:34
  there are breweries that try to market like a red IPA as an
• 30:38
  Irish beer and it's not really what do you guys think about
• 30:41
  that? Probably it's kind, it's
• 30:44
  probably like people that people that just put dye and stuff in a
• 30:47
  beer making green. It's like it's this is not an
• 30:49
  Irish beer because it's Bud Light, but it's green.
• 30:52
  Yeah, it, you know, and, and thinking about red ales in
• 30:55
  general, when I was going through Untapped, I'd actually
• 30:57
  have to remind myself I was looking for Irish red ales and
• 31:00
  not just red ales, because they're almost synonymous in a
• 31:03
  lot of ways. Yeah.
• 31:05
  That was my that was one of my questions when we started, you
• 31:07
  know, talking about doing this podcast.
• 31:09
  As to Scott, I said, because, you know, if you're looking at
• 31:12
  untapped, you know, it gets kind of confusing.
• 31:16
  They're going, OK, what what exactly is it?
• 31:18
  Is is a red ale or or anything Irish or anything red is
• 31:23
  actually considered and are they trying, are there breweries and
• 31:26
  other will try to market that as an Irish beer when it really is
• 31:29
  not? I kind of think of them as the
• 31:31
  same, but like you said, they're really not.
• 31:35
  It's even like this, this 10 W 40 Irish cream that I'm
• 31:38
  drinking. Which which?
• 31:39
  What do you think about Scott Before I before I go into that?
• 31:42
  It's it's creamy, it's sweet. Was it?
• 31:46
  But is it? Is it Irish?
• 31:47
  Creamy. I think, no, I think there's, it
• 31:50
  says Irish cream at the tops. Maybe they put some kind of
• 31:53
  Irish cream in it like a Bailey's.
• 31:55
  Or something. So, yeah, so I'm personally, I'm
• 31:57
  not a big coffee guy, but this is fairly good.
• 32:01
  I think the creaminess of it makes it bearable, tolerable for
• 32:04
  me. But but to to the point we were
• 32:06
  just making. Is it an Irish beer?
• 32:09
  Probably not. It just uses Irish cream.
• 32:11
  It's I would not call this a Irish stout per SE.
• 32:15
  It's a stout that uses Irish cream.
• 32:18
  So and they get they got Irish on there somewhere.
• 32:21
  Yeah, and they'll sell the mess out of it over the next two or
• 32:24
  three weeks. Well, here's one in Stokes.
• 32:26
  I don't know if you've had this one yet.
• 32:28
  Even more Irish Jesus. It's in my fridge.
• 32:31
  I bought it for this. I bought it.
• 32:34
  I bought it with this one for the podcast.
• 32:35
  That's hilarious. So it's from evil twin.
• 32:38
  I'm not open it yet. It's in my bag even more Irish
• 32:40
  Jesus and it says dry stout and the only indication that you got
• 32:45
  anything Irish is it just says Irish Jesus on it.
• 32:49
  So don't know. Where'd you get that?
• 32:52
  Main Street had it. Main Street.
• 32:54
  Yeah, they had them in singles too, so.
• 32:57
  But yeah, if you'd look for something with the word Irish on
• 32:59
  it. Yeah, that's what I was trying
• 33:01
  to do. Even this time, even this time
• 33:04
  of year, it's still few and far between.
• 33:06
  I mean, you might find, I mean, what?
• 33:08
  You probably went in there, Surgeon Scott.
• 33:09
  I mean, you find 6. Did you get 6?
• 33:12
  No, I, I found those two and then at the time they still had
• 33:15
  a bunch of Guinness. Well, they still have a bunch of
• 33:17
  Guinness, which I didn't grab any at that time.
• 33:19
  There weren't many others. Maybe maybe a Murphy's.
• 33:22
  Do I remember seeing maybe a Murphy's in there or something
• 33:24
  or some other, some other brand? But that was about it, but which
• 33:28
  I had before. It makes you wonder like
• 33:30
  somewhere like Chicago or something that or New York or
• 33:33
  somewhere that really dives heavy into Saint Patrick's Day.
• 33:37
  Like I wonder if I walk into, if you walk into a single store
• 33:39
  there, how many you're going to find?
• 33:40
  Is it still fairly slim or is it 20?
• 33:43
  Yeah, like I was at the when I was at party source on Monday.
• 33:48
  I think I may have seen 5 or 6 different variations and a
• 33:53
  couple of them I already had and then you know the ones that I
• 33:55
  just talked about. But even the ones that like I
• 33:59
  don't, I don't feel like this Irish cream tend to be 40s only
• 34:01
  a this time of year thing. I think they do this fairly long
• 34:05
  and even like the mill creeks and the the black abbeys.
• 34:08
  I I think they do it all year. I don't I don't see at least a
• 34:11
  lot of local level. I don't think they're bringing
• 34:13
  it out for March. I think it's just it's let's
• 34:16
  advertise it in March, but we're going to keep it all year.
• 34:19
  It's as an option. Yeah, I do feel like I see that
• 34:21
  Mill Creek out there a lot, if that all the time.
• 34:24
  You guys want to hear a fun fact about Guinness?
• 34:27
  We've got a couple, I got a couple.
• 34:29
  We'll go, but we'll go back and forth between them.
• 34:31
  So I mentioned about how long it takes to pour one perfectly and
• 34:34
  I'm assuming just draft that they can probably didn't count
• 34:38
  119 seconds and 19. Just under 2 minutes.
• 34:43
  Uh huh. And wasn't.
• 34:44
  Theme right? So if I do it in 120 seconds,
• 34:47
  what's what's what's wrong? Yeah, what's?
• 34:50
  Wrong. It's it's, I think, I don't
• 34:52
  know. You gotta start drinking it.
• 34:53
  You haven't started drinking. You gotta start drinking.
• 34:55
  It and who made that? Who made that determination
• 34:57
  originally, by the way? Somebody in Ireland I'm sure,
• 35:00
  like St. St.
• 35:01
  Patrick St. Patrick.
• 35:03
  Saint Patrick, he's the one that came up with it.
• 35:06
  Got too many bubbles? Yep, you know one of my.
• 35:10
  It was one of my great grand ancestors, O'Sullivan Horace
• 35:14
  O'Sullivan in Ireland. Go and going down this rabbit
• 35:19
  hole the other day I was they've got this new product out and I
• 35:22
  don't think it's in the US yet. And it's called shit they call
• 35:27
  the Penguin is a nickname. But anyway, it's this little
• 35:30
  electronic draft thing that pops at the top of the can.
• 35:33
  But it's got to be a certain size can to fit the thing a
• 35:37
  certain size. And it creates a draft system
• 35:40
  that's supposed to help make the the Guinness even more creamier
• 35:43
  and stuff when you pour it into your glass.
• 35:45
  It's gimmicky. You see, Scott, that reminds me
• 35:48
  of at like sporting events, the ones that they fill up the cup
• 35:52
  from the bottom with a little magnet on.
• 35:53
  The bottom, yeah. And if I remember the correctly,
• 35:56
  there's somebody in this group that decided to poke said magnet
• 35:59
  in the bottom of their cup when they 1st come out.
• 36:01
  So Billy Spilly. Well, you think if you poked it
• 36:08
  then it would just go right back down?
• 36:09
  It does not. Even though it's magnetized,
• 36:11
  there's a there's a bit of a gap or something that doesn't.
• 36:14
  It doesn't sound right back again.
• 36:16
  These are come with a warning or something.
• 36:18
  That's because there's lots of Oz of beer rushing out keeping
• 36:22
  it for real. Physics.
• 36:25
  Just physics. You know, you're just sitting
• 36:27
  around there and your fingers are feeling around the bottom of
• 36:29
  the cup and you think, what happens if I push this?
• 36:32
  It comes, it ends up in your lap.
• 36:34
  Yeah, I do want to say after this is over, I got a couple of
• 36:37
  extra cans of Guinness. If anybody wants them I could
• 36:39
  share. I'm I'm, I'm getting stocked up.
• 36:44
  Yeah, getting socked up. I'm good stocked up.
• 36:46
  I'm. Probably not gonna keep around
• 36:48
  till next Saint Patrick's Day though.
• 36:50
  I don't think they would. I don't think they would be good
• 36:52
  for a year. Steve's not a Guinness fan, huh?
• 36:56
  Oh, it's all right. You know, I, I think, I think
• 36:58
  I'm just becoming too much of A craft beer snob of like, all
• 37:02
  right, you know, give me something a little more flavor,
• 37:04
  a little more up to. It there's better stuff out
• 37:06
  there for sure. Yeah, one thing, one thing I
• 37:09
  look at is Guinness. Guinness is a stout, obviously.
• 37:13
  And Saint Patrick's Day isn't stout season in my mind, like
• 37:20
  getting into spring, especially here.
• 37:21
  I mean, I'll be it right now it's 37° outside in Middleton
• 37:25
  Sea, but it was also eighty couple days ago.
• 37:27
  So I don't mean Guinness are good, but I don't, I don't want
• 37:30
  it when it's 7580°. I want it in the fall.
• 37:33
  Yeah. Can we just move Saint Patrick's
• 37:36
  Day to like October? Let's.
• 37:39
  Just let's just make, let's mix Oktoberfest and Saint Patrick's
• 37:44
  Day. Imagine it'd be great people.
• 37:49
  People would never come back from wherever they went.
• 37:51
  They would just never come back, ever.
• 37:52
  You never see them again. I mean, but you know, Speaking
• 37:55
  of that, like Oktoberfest is kind of known for really good
• 37:58
  beer and special beer. Is Saint Patty's Day known for
• 38:03
  that? It's just known for beer and
• 38:05
  green beer and lots of it drinking high volume.
• 38:09
  Because of the Irish thing, I think is ultimately it.
• 38:12
  Yeah. Beer drinkers and.
• 38:14
  Right. There's no special beers that
• 38:15
  come out other than they die. I'm green, right?
• 38:18
  But right, they're not doing annual once a year or something.
• 38:22
  That's special for Saint Patty's Day.
• 38:25
  Yeah, I felt like they did that back in the day with, you know,
• 38:27
  before the crap beer craze with the domestic was like, hey, we
• 38:31
  got green Budweiser here at the local, you know, sports bar and
• 38:34
  you're like, oh God, really? Just.
• 38:37
  Some little green dye in there, you know.
• 38:39
  Scott's still looking for that dyed green steel reserve.
• 38:44
  How do you make a beer worse than it it it already is.
• 38:47
  Add to green food coloring to it.
• 38:49
  It's the green Schlitz. It'll give you the green
• 38:55
  Schlitz. I'm.
• 38:59
  Saying you guys have to go after the the mint Shamrock shakes
• 39:03
  that I had try try to find one of those I.
• 39:06
  Get. I get behind those easily.
• 39:08
  That's a McDonald's, isn't it? I don't get.
• 39:10
  Any yeah, put some alcohol in it.
• 39:14
  Men just go, men just goes good with a stout or Irish cream.
• 39:18
  That's just, that's got to be the most, that's probably the
• 39:20
  most used adjunct, I guess for a hers, Irish or stout, I guess,
• 39:25
  yeah. Because you got your chocolate
• 39:26
  notes in there and it just, it makes us perfectly.
• 39:29
  Makes your breast smell good. Don't you have to brush your
• 39:31
  teeth before you go to bed? Well, you can have it for
• 39:35
  breakfast too, because it's got mints in it.
• 39:40
  Well, and I and, and I would have brought some back from
• 39:43
  Listerman for you guys, but they, they had sold out of
• 39:46
  theirs. I mean my understanding like 3
• 39:49
  or 4 days beforehand they started selling them in the can
• 39:51
  and they went like hot wildfire. I didn't even know if I would
• 39:54
  get it on tap when I went there. So I was like, yeah, I was going
• 39:57
  to bring some cans back. Couldn't get it.
• 39:59
  Likely story Oh yeah, the fact that he drank it off he's.
• 40:04
  I don't know, man, I'd be drinking that tonight, yeah.
• 40:07
  But he's the one to drink it all, yeah.
• 40:10
  I just saw a listener man posting on Facebook half price
• 40:13
  got to get rid of. Him Speaking of Irish and stuff
• 40:18
  like you guys and I got a few written down, but any like Irish
• 40:21
  bars or Irish restaurants stand out to you guys in Nashville?
• 40:25
  Mcguire's is good. Is it?
• 40:27
  Where's that? No, no, not McGuire.
• 40:30
  What's the name of the one in Donaldson?
• 40:31
  It's right over by McNamara's. Yeah, yeah, yeah, yeah.
• 40:35
  Right over there by over by tenfold.
• 40:38
  Yeah, yeah, I'm thinking Mcguire's the one down in
• 40:40
  Destin, but no, they're both really solid.
• 40:44
  Well, and Chris, I know we, you and I have talked about this
• 40:47
  before. It goes back a number of years,
• 40:49
  but when? Dan McGinnis.
• 40:51
  Down there. Yeah, that's where Tailgate is
• 40:54
  now off of Music Row area. And I used to work down that
• 40:58
  area, man. We'd, we'd get out off, you
• 41:00
  know, go down there for lunch on like a Thursday or get off work
• 41:03
  and head on down. And I love damagedness.
• 41:05
  It was, it was always funny too 'cause you go in there and it
• 41:08
  was one of the few obviously because of, you know, an Irish
• 41:11
  sports bar, it'd be one of the few places that you would see
• 41:14
  people watching the soccer games.
• 41:16
  You know. It didn't matter.
• 41:18
  You go. I remember going in there with
• 41:19
  friends and maybe the Titans were playing.
• 41:21
  It'll be a baseball game or whatever.
• 41:23
  And then they got the group over there and they're watching.
• 41:25
  They're watching the soccer game, you know, so.
• 41:27
  Oh, yeah, You go in there at 11:00 in the morning or
• 41:29
  something for early lunch, and there's, you know, there's
• 41:31
  people that men camped out there for three hours watching soccer
• 41:33
  because of the time difference. Yeah, yeah.
• 41:35
  But Scott, you remember you and I went to, we were up in
• 41:39
  Cincinnati a few years ago over Northern Kentucky.
• 41:41
  We went to breakfast that morning.
• 41:44
  We didn't have any beer, but it was like an Irish breakfast.
• 41:47
  And it was called Molly Malone's.
• 41:49
  Yeah. And it's been there forever.
• 41:51
  And there were people in there was like, you know, 10:00 in the
• 41:54
  morning and they're in, They're drinking here and watching
• 41:56
  soccer games. Yeah, we didn't have any, but
• 41:58
  the rest of them were at that. Yeah.
• 42:00
  You guys all know Tom Schumacher.
• 42:02
  Yeah, he's one of those guys that will get up and go to.
• 42:06
  I think he likes the lost Patty. I've not been in there.
• 42:09
  And they'll do that. They'll get up early in the
• 42:10
  morning, watch Premier League games or something in there at
• 42:12
  7:00 on a Saturday morning. Where is that place?
• 42:16
  Here is lost Patty. The lost Patty.
• 42:18
  Let's see what it is. Feel like it's pretty close to
• 42:21
  downtown somewhere. I'm pretty sure New Heights does
• 42:23
  that too. At least they used to.
• 42:25
  So have you guys ever had an Irish car bomb?
• 42:29
  Do you know what an Irish car bomb is?
• 42:31
  I'm assuming yes. Yeah, have you ever had?
• 42:33
  One. Yeah, yeah.
• 42:35
  It's been a long time for me because you have to chug those
• 42:37
  things. Yeah.
• 42:40
  Do you have? Can you tell us exactly what's
• 42:42
  in it, Steve? Yeah, it's Guinness, Baileys and
• 42:46
  Jameson, But, you know, since it is put a, you know, you put it
• 42:52
  basically at the whiskey layered over the Irish cream in a shot
• 42:55
  glass, and then the shot glass is dropped into the glass of
• 42:59
  stout. I've actually had one before
• 43:02
  with Jaeger in it. Remember doing that year?
• 43:05
  Yeah. Oh.
• 43:06
  God, that's that's that's just sounds and smells and tastes
• 43:10
  like college. Yeah.
• 43:12
  Well, it was a long time ago. I mean, probably it's a long
• 43:15
  time ago that. A bunch of memories just come
• 43:18
  come back to you. Stuff, Yeah.
• 43:19
  Frosting cold right there, yeah. Rushing over me two for 1/2 for
• 43:24
  one Jagerbomb night. I know.
• 43:26
  I just, I just remember though, years ago that I've probably
• 43:29
  only had an Irish car bomb maybe two or three times in my life.
• 43:33
  And I think the last one I had going back many years.
• 43:35
  Somebody suggested Jaeger. And then, you know, we're
• 43:38
  chugging and it's like, no, I'm not doing this ever again.
• 43:41
  Well, I'm done. Yeah.
• 43:43
  Those things are behind you. It's just, it's just a weird,
• 43:46
  it's just like let's drop a shot in a Guinness and just, and it
• 43:49
  doesn't even matter what the shot is half the time it's just
• 43:51
  a shot of something. It is weird.
• 43:53
  It could. Be it could be.
• 43:56
  I feel like Chicago is probably like a Guinness and a Malort.
• 44:03
  So I always, I always cringe when people talk about Irish car
• 44:06
  bombs because I I had a friend that worked in Lexington and in
• 44:09
  an Irish bar, a very authentic Irish bar and someone I grew up
• 44:12
  with. And she said, do you realize how
• 44:14
  disrespectful that is? Like, would you go into an
• 44:17
  American bar and order a 911? And it, it was like a punch to
• 44:22
  the face. I was like, oh, point, point
• 44:24
  taken. Yeah.
• 44:28
  I heard that once. I don't know where I heard
• 44:30
  somebody say that once, but I think yeah.
• 44:32
  I might have mentioned that before because every time I
• 44:34
  always when people talk about it, because that's the thing, we
• 44:37
  run into an Irish bar gonna get an Irish car bomb.
• 44:39
  Yeah, yeah, yeah. No, I remember you were saying
• 44:43
  maybe it was you, Chris, that you were saying something like
• 44:46
  if you walked into and when you guys were in Ireland and if you
• 44:49
  walked into a bar and you said something like let's have an
• 44:52
  Irish car bomb like. You wouldn't come back to.
• 44:56
  Gang tackled or something? Yeah.
• 44:58
  I think, I think we were, we were well warned before we went
• 45:00
  not to order one of those anywhere early it.
• 45:02
  Was that's the yeah, that's what I remember now.
• 45:05
  Yeah, I would have left Scott's ass there.
• 45:07
  I would. I would have walked right out.
• 45:11
  But I'm buying it for the whole place.
• 45:13
  I'm. Buying around, by the way, Lost
• 45:15
  patties on Spence Lane? Nobody cares.
• 45:18
  But it is just kind of weird though, how those things kind of
• 45:20
  come up where you're going. Where do all these things come
• 45:22
  from? Like who came up with the Irish
• 45:24
  car bomb? And yeah.
• 45:27
  I feel like that's some kind of, you know, American invention.
• 45:31
  Right. Like right, Bastardize
• 45:34
  something. Yeah, I guess so.
• 45:36
  Big, big, big liquor came up with that, Yeah.
• 45:39
  Right. By the way, do you guys, and I
• 45:41
  don't know if I, I meant to check before we came on here to
• 45:43
  see if I had a bottle of Jamison, do you guys partake?
• 45:45
  And that I don't normally I might have one because I might
• 45:48
  have got it for Saint Patrick's Day somewhere over the years.
• 45:51
  I probably have yeah, a bottle here somewhere at my.
• 45:53
  House. Yeah, I know when we came back
• 45:55
  from Ireland, Chris, like when I got it, duty free was a Jamison,
• 45:58
  but it was some kind of triple. It was at some some, you know,
• 46:01
  variant of Jamison, which was really good.
• 46:02
  But yeah, I know that was gone. You just ship the whole suitcase
• 46:06
  back with nothing but Jameson. Don't lie.
• 46:08
  My clothes are My clothes are still there.
• 46:12
  The hotel keeps asking me to come pick up my clothes with.
• 46:15
  The boys Boys medium clothes. And I thought if, if I've got
• 46:22
  some like, I'll pull it out for Saint Patrick's Day.
• 46:23
  Otherwise it's, you know, I don't really.
• 46:25
  Care about drinking? I mean, yeah, Irish whiskey's
• 46:27
  fine. It's, it's, yeah, you know, but
• 46:29
  it's, you know, it's, it's watered down.
• 46:31
  Yeah. Urban in my mind, you know.
• 46:34
  Yeah. It's definitely lighter you
• 46:35
  compared to bourbon. That's that you know, bourbon
• 46:37
  drink is it's the proof is higher obviously.
• 46:39
  And when we were over there, yeah, we remember we had that.
• 46:41
  It's the green spot, Yeah. And I don't know if that's where
• 46:44
  that's made, but that was a pretty good one that we had.
• 46:47
  Yeah, there's some good stuff. I mean it it's got got good
• 46:49
  flavor, you know, and you can have a 12 year and it looks like
• 46:53
  a one year bourbon, you know. I mean, it's just they just
• 46:56
  don't get the temperature change, so they don't get the
• 46:57
  color and the all the flavor coming out like like we do.
• 47:01
  But there's still some good stuff.
• 47:03
  And then they do interesting stuff because they're not using,
• 47:06
  you know, white oak barrels. They're, you know, they'll use a
• 47:08
  wine barrel or they use some different things, right?
• 47:12
  And so they'll get some different flavors there, which
• 47:14
  is kind of interesting way. You know, there's not as many
• 47:17
  rules governing it like there is bourbon, you know?
• 47:19
  It's like a it's like a Colorado bourbon.
• 47:22
  Remember that, Scott? Stranahan.
• 47:25
  We went to we went to we were at GMBF last year and we went out
• 47:27
  to that. We're trying to find bourbon for
• 47:30
  the condo or the Airbnb and this liquor store was like, we're
• 47:33
  like, what do you got? What do you got bourbon wise?
• 47:35
  He's like, oh, I got this Colorado bourbon.
• 47:37
  We're like I. Don't.
• 47:38
  Feel like I don't feel like the weather changes enough here to
• 47:40
  make that taste amazing. Colorado bourbon.
• 47:44
  He was all too happy to try to push it on us too it.
• 47:47
  Was like it never got above 75 all year.
• 47:52
  Where it tastes like Coors Light or something.
• 47:55
  The world famous Colorado Bourbon.
• 47:58
  With the hands of Coors banquets.
• 47:59
  Yeah, it'd be amazing. Don't know.
• 48:02
  Yeah, aged. Yeah, aged in the Coors Banquet
• 48:05
  barrels or something. But even the even the price
• 48:07
  point was still like 80 bucks a bottle.
• 48:10
  Yeah. I can find a lot that I know I
• 48:12
  like for 80 bucks. You're getting that local flavor
• 48:15
  there, the Colorado flavor. That's why they're charging you
• 48:18
  so much. Didn't we end up with Eagle Rare
• 48:20
  or something in lieu of that or? Probably.
• 48:23
  We found something better. Yeah.
• 48:26
  Because where in Nashville are you gonna get Colorado bourbon?
• 48:28
  So they figure, you know, it's a see, they're trying to hook in
• 48:32
  there. They're trying to hook in there.
• 48:33
  Don't import that shit in here, we don't need it.
• 48:36
  If you like it. Oh, oh, you like it?
• 48:38
  Well, you'll never be able to find it.
• 48:40
  Too bad. Yeah, Go back home and never
• 48:42
  find it. And now we're doubling the price
• 48:45
  on you. Yeah, yeah.
• 48:47
  And so let's just go back on another tangent from another
• 48:49
  previous podcast. Oh, Tennessee has terrible
• 48:52
  liquor laws. You can't ship it to your state
• 48:54
  either. And we did.
• 48:56
  We're going to allocate on a Wednesday, one Wednesday every
• 48:58
  month. You.
• 48:59
  Have to find a friend that goes on a work trip to Colorado
• 49:03
  sending Carter to get high West or something.
• 49:05
  Yeah, that's that's a solid 1. How about another Guinness?
• 49:09
  Fun fact? And Chris, you know the answer
• 49:10
  to this one. I bet I know you do because we
• 49:12
  learned, we learned this at the same time.
• 49:14
  What color is Guinness? I don't remember the answer to
• 49:18
  this. They've got a specific color.
• 49:20
  Yes. Do you want me to give the
• 49:21
  answer? Yes, because I know you're
• 49:23
  reading it off my sheet. So you go I'm.
• 49:25
  Just saying I know, but I'm just like do you want me to give you
• 49:28
  the answer? I'm trying to help pivot here.
• 49:33
  It's dark Ruby red in color, not black.
• 49:36
  I'm reading this from Scott. The classic stout is only brewed
• 49:39
  in Ireland. Beer is not different from
• 49:42
  Ireland to the US. Guinness is actually pasteurized
• 49:45
  in Ireland as well as the United States.
• 49:47
  Mm hmm. What I'm what I'm learning here
• 49:50
  is Guinness red ales, Irish red ales.
• 49:53
  Everything they make is red. The only way you could tell,
• 49:56
  like if you hold up to the light, you don't see it through.
• 49:57
  You have to look at the bottom of the glass where the light
• 50:00
  kind of comes through, kind of like in the corner, and that's
• 50:02
  how you see it. We went to that little
• 50:04
  experience center and they taught us that.
• 50:06
  And I don't say it blew my mind, but I didn't know that.
• 50:09
  Yeah, I've forgotten all about that, Scott.
• 50:10
  Very. Interesting.
• 50:11
  It's a major day. Yeah, apparently it didn't
• 50:17
  didn't impress Chris that much with.
• 50:21
  Have you tried that with other stouts?
• 50:23
  Do you think other stouts are red A?
• 50:26
  Good question. You know, that's a really good
• 50:28
  question. I should probably do that.
• 50:30
  Although I need to pour them in a glass more often because
• 50:32
  usually I'm drinking out of it just stick out of the can.
• 50:34
  But it could be that could be. I still have a little left, so
• 50:37
  I'll try to. I'm going.
• 50:39
  To do that experimenting later and then maybe get a flashlight
• 50:42
  up to us, and I'm actually seeing some red here.
• 50:46
  Is it as red as the background? You know my Cincinnati Red.
• 50:50
  I don't see anything to this can yeah.
• 50:54
  The letting your house sucks. What's going on here?
• 50:56
  You know that there are antioxidants compounds in
• 51:00
  Guinness, so it makes it healthy.
• 51:02
  There you go. Yeah, they should put them all
• 51:04
  over the bottle and can. That's exactly.
• 51:08
  Don't they do that? Speaking of Jager, don't they do
• 51:10
  that with Jager? Probably, I can't tell you last
• 51:12
  time I purchased a bottle of Jager.
• 51:14
  No, I have no idea no it. Doesn't have some medicinal kind
• 51:17
  of stuff in. I don't know.
• 51:20
  I'm not drinking it. Way back in the day when I was
• 51:23
  younger and now I'm a little older.
• 51:25
  And by the way, thanks guys for the birthday greetings.
• 51:28
  Jager was one of my go to shots but it's been a long time.
• 51:32
  You know. You can tell that Stokes is the
• 51:35
  youngest among us because he talked about Jager bombs.
• 51:38
  That was not a thing growing up, right?
• 51:40
  We did shots of Jager. There was no Red Bull that
• 51:43
  didn't exist. So the young, the young one has
• 51:46
  dated himself there. It's funny because like, you
• 51:51
  guys know my buddy Jordan, like we lived in this dorm on campus
• 51:54
  at Tech and across the street was Spanky's Bar and every I
• 51:57
  think it was Tuesday was 2 for one Jager Bonds.
• 52:01
  We'd be over there till God knows how late.
• 52:04
  Yeah, yeah, rough, rough time. I'll.
• 52:06
  Tell you I and I, I look back and I go, why did I like Jager
• 52:11
  so much back in the day? You know that's.
• 52:14
  What you have to say, You just mentioned the Gordon Jager
• 52:16
  around my wife and she like wants to throw up.
• 52:20
  She's like. It's one of those.
• 52:22
  She's like tastes. Like a story and a Jaeger story.
• 52:25
  Tastes like that way. Tastes like a feel.
• 52:27
  Like it just smells and tastes like a frat basement or
• 52:30
  something. Well, I feel I feel like there
• 52:32
  was that happened to me one many, many years ago.
• 52:35
  Again, many, many years ago when I was doing like, you know, Jack
• 52:40
  and coke when, you know, we were dumb.
• 52:42
  We used to do Jack and coke and then let's do some Jaeger on the
• 52:45
  side like no, no, no, no, no, no.
• 52:49
  You're feeling that in the morning, so.
• 52:51
  I think, I think when you say you're doing Jack and Coke, that
• 52:54
  sounds like something different than drinking Jack and Coke.
• 52:59
  Drinking Jack and. Coke.
• 53:01
  Thank you for the clarification there, Mr. Pittman.
• 53:04
  We're not doing Who's Jack? Who's the?
• 53:07
  Same he. He was a Wildman.
• 53:09
  Yeah. For the record, I never did Jack
• 53:11
  and Coke. At the same time.
• 53:15
  Yeah, at the same time. Thank you for the record.
• 53:19
  This joke is a little late now, but I'm going to stick with it.
• 53:21
  That bar Stokes just mentioned spankies.
• 53:25
  The only reason he'd go in there because they thought it said
• 53:26
  spank me. So that's why I hate this.
• 53:29
  This became his favorite place. That's.
• 53:31
  Where I wore my assless traps. I couldn't let it go.
• 53:35
  How was that? I saw you open that Irish Jesus
• 53:38
  or whatever. I bet I've had it before.
• 53:40
  It's. Oh, you haven't?
• 53:42
  I'm always not knocking Evil Twin.
• 53:44
  I always feel like their stuff's always fair.
• 53:46
  Not amazing. Doesn't knock my socks off, but
• 53:48
  this one's good. I mean, it's not bad.
• 53:50
  I agree. Like, I don't, I think they're
• 53:51
  fine. I don't.
• 53:52
  Nothing stands out to me from them, Sarah.
• 53:55
  I'm sure I've had several. I give them credit.
• 53:57
  They distribute the hell out of Nashville.
• 53:59
  I mean, you find it everywhere. All their stuff, it's all over
• 54:02
  the place. By the way, you guys, and this
• 54:04
  is this is kind of off the subject, but Stokes, have you
• 54:06
  seen this on untapped today the the community awards?
• 54:10
  So you guys check this out when you get a chance.
• 54:12
  And it's like the 2024 community awards.
• 54:14
  And what they did is they broke down with like the highest rate
• 54:17
  of stuff in the US And then they have you can filter it between
• 54:20
  different states. And if you look at Tennessee, I
• 54:23
  just found this interesting. I didn't do a deep dive or
• 54:25
  anything, but Tennessee, if you look at the top ten, six of them
• 54:28
  are Zools, including including the top 4 and the first.
• 54:34
  The top three of the Zools are all stouts.
• 54:37
  Wow. I'll be honest.
• 54:40
  I mean, I don't know how many stouts, Zool doesn't release me
• 54:42
  stouts and cans here, so I don't know many of you guys have had,
• 54:45
  but their stouts are phenomenal. Yeah, they're amazing.
• 54:50
  I mean, these things are red. I don't, I didn't write it down,
• 54:53
  but I think they're starting in like the 4.6 overall rating or
• 54:56
  something. And if you're looking it up
• 54:58
  Snopes, it's. Well, I had that the collab that
• 55:03
  we all got together at Southern Grist a few weeks ago.
• 55:06
  Of yeah, them. And was.
• 55:08
  Really good. Yeah, funny you mentioned.
• 55:10
  I'm just scrolling through here and yeah, like Scott said, I
• 55:12
  mean, there's zool, zool, zool. It's Southern Grist.
• 55:15
  Yeah. Living Lot, Living Waters, Arble
• 55:18
  Fox. I mean, it's there's 37 pages of
• 55:21
  this, but that's. Yeah.
• 55:25
  Those are all award winners, Gold, silver, bronze, but Zool
• 55:28
  makes Zool makes it great and that that that top 1 is a the
• 55:32
  one that got gold or one of the ones that got gold is that XKS 9
• 55:36
  that whole XKS stout series is it's all delicious.
• 55:39
  I mean they they make some Dang good sours and like every time I
• 55:44
  go out there like they they have these things like sign up.
• 55:46
  This is like grist or someone here like get their their
• 55:49
  membership program. It's like, I know somebody out
• 55:52
  here that if I join this membership program will bring me
• 55:55
  my Zools like I want them. I want all of their stouts.
• 55:59
  But it was in Nashville. Yeah, it's a no brainer, but.
• 56:02
  Yeah, it's a little. Tougher.
• 56:03
  A little tougher. And they might ship them to you.
• 56:06
  I don't know. Tennessee's got them walls, man.
• 56:09
  You can't ship beer and burden. Yeah, I wonder.
• 56:11
  I wonder if it's different if you ship intrastate like that
• 56:16
  within the. Everything I've ever tried to
• 56:18
  order has always been out of state.
• 56:20
  Interesting. Yeah, Yeah.
• 56:21
  It's funny because of the thing that blew in mind.
• 56:22
  If you'd said, you know, which Zool do you think is in the top
• 56:25
  three, I'd have picked the mix tape, at least for one of them.
• 56:28
  But it's not. You don't even get to mix tape
• 56:29
  until #4 and that's the BlackBerry.
• 56:32
  And then like 5, like 7 is like the regular mix and eight.
• 56:36
  So they're all over the top 10. Their stouts are amazing and
• 56:41
  anybody that I mean, I'll, I could be a spokesperson for zoo,
• 56:44
  I guess, but their their stouts are just another level.
• 56:46
  And you know, my fridge has got 12 southern grist batch 1
• 56:50
  theories in it. I love southern grist stouts.
• 56:53
  They definitely do stouts right, But Zools I would do zool every
• 56:56
  every bit up there with southern grist.
• 56:59
  As far as just a good a good stout.
• 57:02
  I don't know if you saw today Grist put a post up about a a
• 57:04
  new I don't think it's grist isn't isn't the beer geeks page,
• 57:08
  but there's a new stout is a collab with Grist and I think
• 57:13
  the guy from Southern collective.
• 57:16
  It's called like fur, fur something fur animals, fur
• 57:19
  something. But it's, you know, those two,
• 57:21
  those two teams getting together, You know it's going to
• 57:24
  be good. It's it's like toasted
• 57:25
  marshmallows, almonds, you know, you know, me and me and Zach got
• 57:30
  one that's coming. Is that part of the LFG?
• 57:36
  Thing. No, it's that's it.
• 57:38
  It's just a southern collective. Ditto, which if you ever talk
• 57:41
  to, oh, I forget his name, Guy Grist, he ever talked to him,
• 57:45
  but he'll tell you anybody can do a collab.
• 57:48
  Just got the money, got the idea, whatever you want to do.
• 57:51
  And Southern Collectives doing 1.
• 57:52
  And I would trust Southern Collective and Grist with with
• 57:56
  my heart, I guess. But you know they're going to
• 57:59
  make something that's going to be, you know, they're going to
• 58:00
  make something that's going to be good so.
• 58:02
  Yeah, you put those two together, something good is
• 58:04
  going to come out of it. Yeah.
• 58:06
  You're going to make a good little baby right there.
• 58:08
  A little beer baby or a. Little beer, baby, little
• 58:13
  alcohol. Baby alcohol, Baby we.
• 58:16
  Could do it. Maybe we could do a little
• 58:18
  collab with Rethink. Guinness.
• 58:22
  Could they find one with Guinness?
• 58:24
  Little, little, little. Alcohol Baby.
• 58:27
  Also known as a Yankees fan. Hey, hey, by the way, by the
• 58:32
  way. All right, let's bring this up
• 58:33
  then. So you saw in your birthday
• 58:35
  video, Steve, you Stokes was in there twice, right?
• 58:38
  Yes. You saw what he said to you the
• 58:40
  first time, didn't you? Yeah, yeah, go.
• 58:43
  Cardinals like fighting words. Well, see, the Cardinals aren't
• 58:49
  that great anymore. So used to it used to be that
• 58:51
  could bother me, but now I'm like, ah, whatever.
• 58:53
  You know, the Cardinals are there with the Reds.
• 58:55
  It's kind of like this gorgeous. Fighting for fighting for Uno is
• 59:03
  4th place. At least we could beat the
• 59:05
  Pirates, right? Yeah, it's, it's the NL Central,
• 59:09
  man. Anybody can win it.
• 59:10
  But besides the Pirates, but anybody else?
• 59:11
  Anybody else? Can win, yeah.
• 59:14
  See when he walked away from that, that little video, did you
• 59:16
  see how proud he was of himself, what he said?
• 59:18
  Yeah, he did so. I I do have a funny, so I do
• 59:22
  have a funny story. I was at the other day when I
• 59:25
  was in Cincinnati, I stopped at Yard House for lunch and the guy
• 59:28
  there was behind the bar, I'm talking to him.
• 59:31
  And we started talking about the Reds a little bit.
• 59:33
  And he's like, yeah, man. He got, we got Ellie.
• 59:35
  He got Ellie. And he, he says to me, he goes
• 59:37
  and I sure am glad that Joey's with us again.
• 59:39
  I said Joey, and he's like, yeah, Joey Votto.
• 59:43
  And I'm like, oh, OK, I guess. Apparently this guy thought that
• 59:47
  Joey Votto was still playing for the Reds.
• 59:50
  Is it the same guy that thought the Bills and the Chiefs were
• 59:52
  playing? No, no.
• 59:56
  But that conversation reminded me this is going back probably
• 59:59
  about 20 years ago. I was at a Reds game and there
• 1:00:01
  were these two older guys sitting behind me at the game.
• 1:00:04
  And God love them, they were just.
• 1:00:05
  And they're enjoying the game and.
• 1:00:07
  And they're like, man, it is so great to see old Johnny Bench
• 1:00:10
  back there catching like. John Bench.
• 1:00:13
  Oh my God, I didn't. Say anything.
• 1:00:15
  I didn't say anything, but I'm like, this is probably, you
• 1:00:18
  know, suppose we're on 2024. So I've gone back to like 2004
• 1:00:22
  and Johnny Bench retired like 1983 and they're thinking that
• 1:00:26
  Johnny Bench is still back there.
• 1:00:27
  That's a catcher, OK? I'm not gonna ruin your.
• 1:00:32
  I'm not gonna ruin your time here at the Reds game.
• 1:00:34
  You guys enjoy. I don't.
• 1:00:37
  Think what he wants, right? But that's he He got to see
• 1:00:39
  Johnny Bench play, Yeah. He he probably had a Guinness or
• 1:00:43
  two before he got in there. Could be, you know, we're
• 1:00:45
  probably a Budweiser, you know, back in those days, so.
• 1:00:48
  Chris Budweiser. Yes.
• 1:00:51
  It's probably, it's probably green.
• 1:00:52
  Probably so. Now, have you guys ever been to
• 1:00:55
  Chicago when they've for Saint Patty's Day, when they've died,
• 1:00:58
  when they died, the River Green, No.
• 1:01:00
  Have you seen it? I mean, it's like a yeah, I
• 1:01:03
  mean, it's like an electric green.
• 1:01:05
  You know, it is not. There's nothing natural neon
• 1:01:11
  like crazy looking green, I'm sure.
• 1:01:14
  I don't know. They, I don't know, they do they
• 1:01:16
  still do that. Or environmentalists might have
• 1:01:20
  shut that down. Pretty sure they still do it
• 1:01:22
  every year. Yeah.
• 1:01:23
  I mean, I mean, whatever that ingredient is, I mean, I'm sure
• 1:01:27
  they'll say it's safe. It just, it can't be, can it?
• 1:01:30
  Man, it doesn't looks like nuclear waste, Yeah.
• 1:01:37
  Maybe we shouldn't be doing this, you look.
• 1:01:39
  Over and you see. Some float fish or you see some
• 1:01:41
  fish floating up and you're like, oh, OK, well maybe we
• 1:01:45
  should not do this anymore. I'm sure it's changed over the
• 1:01:48
  years, but yeah, I've never seen it in person.
• 1:01:51
  Great town though. Great town.
• 1:01:53
  Yeah, and they do it up for, for, you know, for Saint Patty's
• 1:01:56
  Day, man, they got parades. They got they.
• 1:01:58
  They do it up. Yeah, great, great town.
• 1:02:01
  The fans of the baseball team. Hockey team's the only one worse
• 1:02:05
  than ours, maybe. One of us, one of.
• 1:02:12
  Us. You mentioned velour earlier,
• 1:02:13
  Stokes and I'd never heard of it or had it before.
• 1:02:16
  Well, it was 2024 but but back in the fall we were doing the
• 1:02:22
  podcast at Fatal Force for the Foamy Heads and Mitch brought
• 1:02:25
  out some Mallor and we all had a shot.
• 1:02:27
  We had Mallor, Andy had old style.
• 1:02:30
  Yeah, you're basically, you basically live in Chicago now.
• 1:02:34
  Yeah, you're official. The two things, yeah, we had to
• 1:02:38
  win Mallor with an old style chaser.
• 1:02:40
  Yeah, it was something else. Oof, rough.
• 1:02:43
  That's rough. That was that was a variety of
• 1:02:46
  of alcohol day. I was like, OK, yeah, what else
• 1:02:50
  can we bring on here? That was and then not long in
• 1:02:52
  that we've after that, we found that Malor spritzer.
• 1:02:55
  Did you get that? Did you find that one?
• 1:02:57
  No. The things I do for my craft.
• 1:03:01
  Oh my God. I mean, if you're going to drink
• 1:03:05
  every beer, you got to drink that too.
• 1:03:07
  But woof, it was rough. It's like you and I, Scott, were
• 1:03:09
  talking with the guys that from Chicago the other night at the
• 1:03:12
  press game. Like I was bringing up the the
• 1:03:14
  Malort. It was like a whole, it was like
• 1:03:16
  a whole new story. The Malort cicada thing.
• 1:03:19
  Like there's some bar in in Chicago when the cicadas were
• 1:03:22
  big thing last year. Like they were putting cicadas
• 1:03:25
  in Malort and serving it at the bar.
• 1:03:27
  Like Malort's bad enough. Do you really need to put
• 1:03:29
  cicadas in it? Come on.
• 1:03:31
  Rushing there to get it because they thought it was trendy.
• 1:03:34
  Guess what I got? I got a beer with a cicada in
• 1:03:36
  it. You know you won't get this for
• 1:03:39
  another 25 years. The wing fell off in my glass.
• 1:03:42
  Yeah, that's a little garnish. I can't imagine anything else,
• 1:03:48
  Steve. No, I, I, I think this has been
• 1:03:52
  a great Saint Patrick's Day episode.
• 1:03:55
  We ultimately, as you, if you've heard this, if you listen back
• 1:03:57
  to this, we didn't really have a point other than it's just Saint
• 1:03:59
  Patrick's Day. Do you have any limericks for
• 1:04:03
  Scott on the way out? Oh God, you have the Irish
• 1:04:07
  Limerick. God, I wish any.
• 1:04:08
  Irish limericks. Irish facts.
• 1:04:12
  Hang on cuz we can, we can add that this pause here but let me
• 1:04:15
  see, let's find 1 here. I just wanna, I just wanna see a
• 1:04:18
  big thing. I just wanna see Scott do like
• 1:04:20
  the old Starburst commercial. Berries and cream.
• 1:04:23
  Berries and cream. To put his hat on and do.
• 1:04:29
  It I'll just say, put Steve's hat on and do the dance.
• 1:04:34
  Does anybody plan on having Lucky Charms for Saint Patrick's
• 1:04:38
  Day? OK.
• 1:04:39
  Yeah. With beer Breakfast of
• 1:04:40
  Champions. Love it I'm sure.
• 1:04:42
  I'm sure there's a good Lucky Charms beer Chris would enjoy
• 1:04:45
  with a couple of fruits. Couple of them at least.
• 1:04:50
  I would say this, and I didn't know this until actually I was
• 1:04:52
  at McNamara's once. You know how they got that?
• 1:04:54
  They got a stage in there and they do live music and stuff and
• 1:04:57
  live Irish music. You know what song?
• 1:04:59
  Whiskey in the Jar, You know, Metallica covered it and it was
• 1:05:02
  a thin, lazy song. That's an old Irish song.
• 1:05:04
  Oh. Yeah.
• 1:05:05
  Yeah, did not know that until I heard it.
• 1:05:07
  They were singing it one night in in there.
• 1:05:09
  I was like, why does that sound familiar in the in the Irish
• 1:05:12
  dance and the whole thing was going on so.
• 1:05:14
  The Irish drinking songs are great.
• 1:05:16
  Yeah. No idea.
• 1:05:18
  I was like, oh, now it makes a little more sense.
• 1:05:20
  I think, OK, we're just gonna here's one, here's a Limerick.
• 1:05:23
  And I don't, I don't even know if it's any good or not.
• 1:05:26
  It's called an amoeba named Max. You got to do it with the
• 1:05:29
  accent. Oh God.
• 1:05:34
  Come on, Scott. I was going to say good day
• 1:05:36
  mate, that would. That's not going to work.
• 1:05:40
  Hey mate. Crikey.
• 1:05:45
  Crocodile Tauron give. Me Lucky Charms.
• 1:05:47
  Let's see. An amoeba name.
• 1:05:49
  I can't. And me Lucky Charms.
• 1:05:51
  That's all I know. It's an amoeba named Max and his
• 1:05:55
  brother. We're sharing a drink with each
• 1:05:57
  other. In the midst of their quaffing.
• 1:06:00
  They split themselves laughing, and each of them now is a
• 1:06:03
  mother. What the fuck?
• 1:06:08
  Because it's an amoeba. Because it's an amoeba.
• 1:06:10
  I'm going to cut that out. All right?
• 1:06:12
  Hang on, hang on. OK.
• 1:06:14
  God damn it. OK, I'm cutting that one out
• 1:06:19
  completely. Mind the gap.
• 1:06:22
  There was a young fellow from Belfast that I wanted so badly
• 1:06:26
  to tell fast not to climb up the stair as the top step was air
• 1:06:32
  and that's why the young fellow fell fast.
• 1:06:34
  Fuck these are fucking stupid if.
• 1:06:38
  You did it with the accent. It would be.
• 1:06:42
  Hickory, Hickory dog, you just. You just Google like Irish dad
• 1:06:48
  jokes, yeah? We'll do one because I it sounds
• 1:06:51
  like you already did one. No, I'm just asking if that's
• 1:06:53
  what you're doing. Oh.
• 1:06:56
  No, if there's like an Irish drinking Limerick all.
• 1:07:00
  Right, that's something. Maybe, yeah.
• 1:07:01
  That's a good one. I'm gonna pull an Irish goodbye
• 1:07:03
  and just close this and. There you go.
• 1:07:08
  Irish. Irish Drinking What, like toast?
• 1:07:10
  Yeah, that's a good one. Stokes, Stokes, Stokes is gone.
• 1:07:12
  He pulled an Irish goodbye just a little.
• 1:07:13
  An Irish is Irish. Motherfucker, let's see, that's
• 1:07:18
  if these any of these are any good Toastmasters.
• 1:07:20
  They're not. They're not.
• 1:07:22
  They're not. May your see this really needs
• 1:07:26
  an accent. May your troubles, May your
• 1:07:29
  troubles be less, and your blessings be more, and nothing
• 1:07:32
  but happiness come through your door.
• 1:07:34
  See what happens when we do show prep on the fly.
• 1:07:37
  Yeah. God's God, are you giving a?
• 1:07:41
  Are you giving a toast at my funeral?
• 1:07:43
  What's going on? Oh, here's one.
• 1:07:45
  It's right. To your point, may we all be
• 1:07:47
  alive at the same time next year.
• 1:07:49
  There you go. I don't think may you leave
• 1:07:53
  this. May you live as long as you want
• 1:07:56
  and never want to font. As long as you have fuck it, I
• 1:07:59
  don't care. There's a lot of.
• 1:08:00
  Yeah, there you. Go.
• 1:08:01
  Let's. Just let's just have the luck of
• 1:08:04
  the Irish. I'm Irish.
• 1:08:05
  I don't know. Anybody else?
• 1:08:07
  Well, kiss my Blarney Stone, that's how.
• 1:08:13
  There is there is one more thing I want to touch on and I bring
• 1:08:16
  it up because a lot of times we like to talk about community and
• 1:08:19
  things in the beer community and stuff just on the podcast.
• 1:08:21
  And March 21st is World Down syndrome Day.
• 1:08:25
  And the reason I bring it up is because I saw a video that a
• 1:08:29
  brewery called Troggs out of Hershey, PA, it's Troggs
• 1:08:34
  Independent Brewery. And they invited some VIPs from
• 1:08:38
  this organization called 321 for Life who are supporters of Down
• 1:08:43
  syndrome organization. And on March 21st, there's this
• 1:08:47
  whole takeover of the brewery for 321 for life kind of goes
• 1:08:51
  and have a big celebration and stuff for world Down syndrome
• 1:08:54
  day. So I bring it up as a, you know,
• 1:08:57
  kind of a thing within the the beer community breweries helping
• 1:09:00
  out, giving back. Just thought it was a cool thing
• 1:09:02
  for them to hats off to them house off for 321 for life for,
• 1:09:06
  you know, their organization and doing what they're doing.
• 1:09:08
  And, and it's the second year at that brewery and just, you know,
• 1:09:11
  just a big, big shout out to those guys and look it up.
• 1:09:14
  It's really cool. This the VIP went in there and
• 1:09:16
  helped, did a collaboration with them and made a beer that
• 1:09:19
  they're doing. And then they're releasing it
• 1:09:20
  and and selling it and stuff on March 21st.
• 1:09:24
  So anyway, I just thought it was an example of the beer community
• 1:09:26
  kind of giving back again. And I don't know, Troggs.
• 1:09:29
  I just saw it and I'm a big fan of them.
• 1:09:30
  Nice, you know, so cheers. So cheers for those guys.
• 1:09:33
  There we go. Yes.
• 1:09:35
  Well, cool. All right.
• 1:09:36
  Well, on that note, I'm going to tip my cap.
• 1:09:38
  I'm not going to put this thing back on typically.
• 1:09:42
  Recap to all of you fine folks, Have a happy Saint Patty's Day.
• 1:09:46
  I'm going to go see if we have any Jameis downstairs.
• 1:09:49
  I'm going to see if we have any Jameis downstairs.
• 1:09:52
  Yeah, it's a match show. It's.
• 1:09:54
  So. Jameis, we've had some already.
• 1:09:56
  You got some Jameis Winston like this?
• 1:09:58
  Is it's the match and the beer mixing together?
• 1:10:01
  That's the next Titans quarterback, baby.
• 1:10:03
  It's little Jameis. Oh wow, what?
• 1:10:05
  Are you doing it? Famous Jameis, How'd your crab
• 1:10:08
  legs? Happy Guinness, everybody.
• 1:10:11
  Cheers everybody. Cheers.
• 1:10:13
  Cheers. We thought we'd give you a
• 1:10:15
  little bonus clip. Hope you're about to hear is
• 1:10:18
  Scott Murti from National Brewing Company.
• 1:10:20
  Given the history of Saint Patrick's Day, we recorded this
• 1:10:24
  in March 2024 during our interview with Scott at
• 1:10:27
  Blackstone Brewing Company. Hope you enjoy it.
• 1:10:29
  Since it is Saint Patrick's Day, I thought I'd throw out a little
• 1:10:31
  trivia for you guys, just a little historical information
• 1:10:35
  about Saint Patrick's. There really was the Saint
• 1:10:37
  Patrick. He had absolutely nothing to do
• 1:10:39
  with beer or you know, green beer by all means.
• 1:10:43
  But you know how Saint Patrick's, how all that came
• 1:10:46
  about was his, his real name was, was Merwin Sukat.
• 1:10:51
  I think I'm pronouncing that right.
• 1:10:53
  But he was actually English. He was not even Irish, but he
• 1:10:56
  was from England. And at 16 years old, he got
• 1:10:59
  kidnapped and got enslaved in Ireland.
• 1:11:02
  So he was brought to Ireland and working basically on a big farm
• 1:11:07
  plantation. And this is in the four
• 1:11:10
  hundreds, so we're talking 1600 years ago and was enslaved
• 1:11:13
  there. He was, I think 6 years.
• 1:11:16
  He was held in captivity, forced labor, and he eventually
• 1:11:20
  escaped. And he had prayed every night.
• 1:11:22
  If he has the ability to escape, he would devote his life to God.
• 1:11:26
  And so ultimately, after six years, he escaped, found his way
• 1:11:29
  back to England, and from there, he entered the church and became
• 1:11:33
  a priest. After maybe like 15 years, I
• 1:11:36
  think, of studying, he ended up becoming a priest.
• 1:11:39
  And then he devoted his life to mostly, you know, there were
• 1:11:44
  pagans back then. So he devoted his life to
• 1:11:46
  spreading the word of Christianity in Ireland to the
• 1:11:50
  area that kidnapped him. So he went back to Ireland and
• 1:11:53
  starting spreading Christianity and he used the Clover as a way
• 1:11:57
  to talk about the Holy Trinity, the Father, Son, the Holy
• 1:12:01
  Spirit, the three leaves of the Clover.
• 1:12:02
  That's why the Shamrock is kind of the, what we know of, as you
• 1:12:07
  know, tie that in with with Saint Patrick's Day.
• 1:12:10
  But his Christian name, when he adopted a Christian name after
• 1:12:13
  converting Christianity became he was Patrick.
• 1:12:16
  So then ultimately he was sainted, became Saint Patrick.
• 1:12:19
  And that's the reason for the Shamrock.
• 1:12:22
  Yeah, I can't tell you where. The green beer.
• 1:12:23
  Came from where does that tie in with the?
• 1:12:26
  Yeah, but. You know, dry stout Ireland, we
• 1:12:29
  all think of Guinness and other other dry stouts as, as the
• 1:12:33
  national beer, you know, that we drank on Saint Patty's Day, not
• 1:12:36
  green beer, but that's, that was the, the, the prevalent beer
• 1:12:40
  that came about. And so that's what we celebrate
• 1:12:43
  Saint Patrick's Day today with. But we're happy he existed.
• 1:12:46
  Yeah. Sorry you got kidnapped, but
• 1:12:47
  exactly. And there you have it, the
• 1:12:50
  history of Saint Patrick's. Day.
• 1:12:51
  Happy Saint Patrick. 'S day, the things you learn the
• 1:12:54
  things you learn on the brewery Underground podcast well,
• 1:12:57
  fantastic well, Scott Murray from National Brewing Company we
• 1:13:01
  appreciate you so much today joining us on this podcast and
• 1:13:05
  again, this was our our very first podcast on location well
• 1:13:09
  we're. Glad to host it.
• 1:13:11
  Yeah, yeah, definitely. And I look forward to, I know we
• 1:13:14
  both do look forward to talking to you again soon because Yep,
• 1:13:17
  we appreciate it. Definitely.
• 1:13:19
  Let me say thanks. You came in early.
• 1:13:20
  We're the only ones in the brewery.
• 1:13:22
  You'll get it up. For us, yeah, we're going to
• 1:13:23
  drink. Some more beer and do a tour.
• 1:13:24
  Here in a second, that's going. To be great, it's going.
• 1:13:27
  Yes. Thank you very much.
• 1:13:28
  Looking forward to it. All right, everybody, We, we
• 1:13:30
  appreciate it. I'm Steve Sullivan for the
• 1:13:33
  chancellor of craft beer, Scott Turon.
• 1:13:36
  This has been the brewery underground.
• 1:13:38
  Podcast cheers.