Latest / Sips, Suds, & Smokes / Two Blind Guys Walk Into A Liquor Store

Transcript

Two Blind Guys Walk Into A Liquor Store · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of Sips, suds.
• 0:03
  > Speaker B>And smokes, my brothers and my nephew made me go fishing in Louisiana. And so, like, I do anytime Julianne and I go out of town or I go, I try to go find local beer and bring back to share with the good old boys or just drink myself. But anyways, my older brother, who doesn't drink was like, oh, man, there's a store right down the road that's got a ton of beer. I was. I was looking. I was looking around on Google, trying to find a good beer store. Couldn't find anything.
• 0:31
  > Speaker B>He's like, no, they got a ton of beer.
• 0:34
  > Speaker C>So.
• 0:34
  > Speaker B>Well, they had a ton of Miller light and a lot of Coors light, and half of one of those shelves was a beta, which you can get here. So I was like, I'm not buying a beta. But then I was able to find six of what I thought were beers. But as it turns out, I found five beers. And one other thing.
• 0:53
  > Speaker C>We'll be right back after this breakup.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is.
• 1:24
  > Speaker D>It sits.
• 1:25
  > Speaker A>Suds and smokes with your smoke and host, the good old boy.
• 1:49
  > Speaker C>Suds.
• 1:50
  > Speaker E>Uh, suds.
• 1:51
  > Speaker C>Suds.
• 1:52
  > Speaker A>Uh, it's time for more suds.
• 1:56
  > Speaker D>Hello and welcome, everyone, to another Suds segment, where we're kind of like E. F.
• 2:02
  > Speaker D>Hutton. When we drink, people listen.
• 2:05
  > Speaker E>Do they really?
• 2:06
  > Speaker C>Yeah, I don't. I don't know if that's true.
• 2:10
  > Speaker E>Okay, I stopped listening already.
• 2:12
  > Speaker D>Can you just let me have my moment?
• 2:13
  > Speaker C>I'm sorry.
• 2:16
  > Speaker B>She wanted to feel important for once.
• 2:18
  > Speaker C>I feel impotent.
• 2:21
  > Speaker B>We know that's not true.
• 2:23
  > Speaker D>Okay, well, maybe they don't listen. But you know what? It doesn't matter. We're still.
• 2:30
  > Speaker D>And we may even drink together.
• 2:32
  > Speaker C>You lost me. And then you brought me back.
• 2:34
  > Speaker D>Yeah. Okay. All right.
• 2:35
  > Speaker C>It's on a journey.
• 2:36
  > Speaker D>Well, I'm one of your hosts, Goodell Gal Juliana. And joining me today at the table is Goodell boy Barker.
• 2:44
  > Speaker E>Hey, folks, not a smoke segment here, but I'm here.
• 2:49
  > Speaker D>He cross pollinates. Yeah, he cross pollinates on many platforms.
• 2:56
  > Speaker C>I got arrested for cross pollinating on a platform one time. It's been.
• 3:03
  > Speaker B>On public property in Tennessee.
• 3:05
  > Speaker E>It's like where's Waldo?
• 3:08
  > Speaker D>Yeah, I like it. Reverend Mark.
• 3:11
  > Speaker D>Hello and greetings.
• 3:12
  > Speaker F>Good to be here. Drinking beer instead of communion wine.
• 3:17
  > Speaker D>Well, we thought we'd change it up for you a little.
• 3:20
  > Speaker D>Good old boy. Sparky. Hello.
• 3:22
  > Speaker C>Hi. You know what tomorrow is?
• 3:24
  > Speaker D>What's tomorrow?
• 3:25
  > Speaker C>It's October. You know how hot it is? Almost 90 degrees.
• 3:29
  > Speaker D>I know.
• 3:30
  > Speaker C>I can't psl in this weather.
• 3:32
  > Speaker D>I can't.
• 3:33
  > Speaker C>I won't. I'm done.
• 3:36
  > Speaker D>Good old boy. Dave.
• 3:37
  > Speaker B>Hey. How am I supposed to follow know?
• 3:40
  > Speaker D>I don't know.
• 3:41
  > Speaker B>Sparky's too good. I'll just say hi.
• 3:43
  > Speaker C>Nobody has ever said that, uh, ever. In history.
• 3:47
  > Speaker D>Well, today's episode is the start of a bad joke. Two blind guys walk into a liquor store.
• 3:58
  > Speaker D>Well, coda boy. Dave, why don't you just tell the rest?
• 4:01
  > Speaker C>Okay.
• 4:01
  > Speaker B>So, recently, uh, my nephew turned 21.
• 4:05
  > Speaker C>Congratulations, Austin, baby.
• 4:08
  > Speaker B>Easy.
• 4:10
  > Speaker F>But isn't the legal drinking age in Louisiana, like, 13?
• 4:16
  > Speaker E>Drinking is twelve.
• 4:18
  > Speaker B>Only if it's your sister. Anyway, um, so for some crazy reason, uh, they enjoy fishing. So my brothers and my nephew made me go fishing in Louisiana.
• 4:29
  > Speaker B>And so anytime Julianne and I go out of town, or I go, I try to go find local beer and bring back to share with the good old boys or just drink myself. But anyways, so, uh, my older brother doesn't drink, and, uh, he and I both have really bad eyesight, so that's sort of the setup for the joke. So, apparently, in southern Louisiana, they don't enjoy a lot of craft beer, or a lot of people don't, but they do enjoy liquor a lot. Like, even the Walmart has this long liquor aisle that everything is encased in.
• 5:08
  > Speaker E>Glass because they can distill it out of swamp water.
• 5:10
  > Speaker B>That's true. That's right.
• 5:11
  > Speaker C>Good point.
• 5:12
  > Speaker B>Keep you from getting the heebie GB's.
• 5:14
  > Speaker D>Is that kind of like having local honey?
• 5:16
  > Speaker E>Yeah, pretty much.
• 5:18
  > Speaker C>That's the best they got.
• 5:19
  > Speaker E>Except it includes dysentery.
• 5:21
  > Speaker B>Yeah, but it won't kill you.
• 5:22
  > Speaker C>It's an adventure.
• 5:23
  > Speaker E>That's right.
• 5:23
  > Speaker B>It's like a diet plan.
• 5:25
  > Speaker C>But anyway, Zembic, we got dysentery.
• 5:28
  > Speaker B>My older brother, who doesn't drink was like, oh, man, there's a store right down the road that's got a ton of beer.
• 5:33
  > Speaker B>I was like, okay, dude. Because I was looking around on Google, trying to find a good Beer store. Couldn't find anything.
• 5:39
  > Speaker B>He's like, no, they got a ton of beer.
• 5:42
  > Speaker C>So.
• 5:42
  > Speaker B>Well, they had a ton of Miller light and a lot of coolers light. I was like, what else do you need? I don't know if I need that for the show. That's good fishing beer. Miller light's good fishing beer. So, um, they had one little section of the cooler and, like, two of the three shelves. Like, the top part was all hard seltzers and stuff. And then there was a couple of shelves, and half of one of those shelves was a beta, which you can get here. So I was like, I'm not buying a beta.
• 6:09
  > Speaker D>Sure.
• 6:10
  > Speaker B>But then I was able to find six of what I thought were beers. But as it turns out, I found five beers. And one other thing.
• 6:19
  > Speaker E>Anything beats that orange juice from last time.
• 6:21
  > Speaker B>That's true. And I knew we were really in trouble when the guy who was working at the store came shuffling over, and I was like, hey, man, what kind of local beers you got, and what do you recommend? He's like, I'm not really into beer. I'm more into liquor. I was like, yeah, you and the rest of the freaking population. So we did our best.
• 6:39
  > Speaker B>So we were, like, staring real close at the cans and labels, trying to read it all.
• 6:45
  > Speaker B>Uh, so you get what you get, and that's what we're going to try today.
• 6:48
  > Speaker E>Well, we're getting it. That's for sure.
• 6:50
  > Speaker B>That's right.
• 6:50
  > Speaker D>We're getting something.
• 6:52
  > Speaker B>You're getting something.
• 6:52
  > Speaker D>Um, yeah. Okay, Reverend Mark, why don't you give us today's lineup?
• 6:58
  > Speaker F>Be glad to. The random Louisiana beers we'll be tasting today are from parish brewing in Broussard, Louisiana. I love it when they brew out of parishes.
• 7:14
  > Speaker F>I know I do that.
• 7:15
  > Speaker D>Right.
• 7:16
  > Speaker F>There you go.
• 7:16
  > Speaker D>Maybe that's why Dave brought it back.
• 7:18
  > Speaker C>It's holy beer.
• 7:21
  > Speaker B>Does that make it trappist?
• 7:24
  > Speaker C>Yeah.
• 7:24
  > Speaker F>Uh, depends on what you got in your trap.
• 7:28
  > Speaker E>Mostly alligators.
• 7:30
  > Speaker F>So, from the parish brewing company, we are going to start out with Dr. Juice hazy ipa.
• 7:37
  > Speaker B>Nice.
• 7:38
  > Speaker C>Uh, Dr. Juice.
• 7:43
  > Speaker C>Sorry. Shalom, everybody.
• 7:49
  > Speaker C>We're not going to get kicked off.
• 7:51
  > Speaker B>Yeah, he's allowed to say that.
• 7:54
  > Speaker F>I didn't say that. Um, then we will move on to revy coffee stout. It's Rev, just like M.
• 8:05
  > Speaker F>Rev.
• 8:05
  > Speaker B>French for dream.
• 8:06
  > Speaker F>Oh, that's true.
• 8:09
  > Speaker C>We just got fancy today, mama.
• 8:13
  > Speaker D>Pinkies are up.
• 8:15
  > Speaker F>All right. And then, from gnarly Barley brewing in Hammond, Louisiana, uh, we are going to be experiencing the catahula common. California common.
• 8:29
  > Speaker B>Yeah.
• 8:30
  > Speaker F>There you go. This is being brought to you by the department of redundancy department.
• 8:34
  > Speaker E>California beer out of Louisiana.
• 8:37
  > Speaker C>Yeah, that's pretty common. Can we pour one out for.
• 8:43
  > Speaker F>Oh, wow.
• 8:44
  > Speaker B>Way to bring the mood down.
• 8:46
  > Speaker D>Thanks, Sparky.
• 8:47
  > Speaker C>Yeah, I'm here.
• 8:48
  > Speaker B>Dr. Jews joke.
• 8:50
  > Speaker C>Debbie downer.
• 8:50
  > Speaker B>I wasn't supposed to say it.
• 8:51
  > Speaker C>No, you're not. You're flagged, my friend.
• 8:55
  > Speaker F>And then after we go from the common, we will be experiencing the Corova milk porter. Wasn't that on Stanley Kubrick's, um, um, slaughterhouse.
• 9:07
  > Speaker E>That was a cordova.
• 9:09
  > Speaker F>Cordova. You know what I'm talking about?
• 9:13
  > Speaker B>Barker's been around.
• 9:15
  > Speaker F>Yeah. Uh, then, uh, from the Port Orleans brewing in New Orleans, we will have the Dorata pale ale and, uh, pale lager. Did I say?
• 9:29
  > Speaker E>Oh, uh, you said, fine. It's all good.
• 9:33
  > Speaker F>Sorry, I just.
• 9:34
  > Speaker D>He got excited.
• 9:35
  > Speaker F>It just means they got excited.
• 9:37
  > Speaker E>Aged it in the swamp.
• 9:40
  > Speaker F>And then from, uh, the urban south brewery in New Orleans will be juvie juice. Hard iced tea.
• 9:48
  > Speaker B>Yeah. So, in my defense, I thought it said juicy juice when I bought it, I was like, oh, this is probably a hazy ipa, but no juvy juice.
• 9:58
  > Speaker E>Does that mean it's made in juvenile detention?
• 10:01
  > Speaker B>Yeah, it's like, uh, that pruno that they make in jail, but it's made in juice.
• 10:05
  > Speaker C>Toilet finest.
• 10:07
  > Speaker E>So no minors were harmed in the making of.
• 10:10
  > Speaker B>Well, I'm juice.
• 10:11
  > Speaker C>Well, you can't. We're not going to say that, but, I mean, we.
• 10:15
  > Speaker B>Fingers crossed no minors were harmed in our.
• 10:20
  > Speaker C>Uh.
• 10:21
  > Speaker D>Okay. Okay. Thank you, Reverend Mark. That was beautiful.
• 10:27
  > Speaker F>Almost flawless.
• 10:30
  > Speaker D>Super flawless. Okay.
• 10:32
  > Speaker C>Um.
• 10:33
  > Speaker D>Good boy. Sparky.
• 10:34
  > Speaker D>Would you mind giving us the suds ratings in any voice you would like?
• 10:40
  > Speaker C>We will be discussing and rating these beers with a suds. Reminds me of when I was living in the delta. I guarantee that's it. Guarantee. That is all I've got. I can't.
• 10:53
  > Speaker D>That was great.
• 10:55
  > Speaker C>Uh, I'm sorry, Louisiana. I know you're not technically a part of this country, and something about France, but I'm really sorry. Please don't declare war on me.
• 11:02
  > Speaker B>Felt like I was watching that just on Wilson onions.
• 11:08
  > Speaker F>Um, yeah.
• 11:12
  > Speaker C>All right, I'm going to fire myself now.
• 11:14
  > Speaker C>Here are our suds ratings. Now.
• 11:17
  > Speaker C>One, that sucks. Give me anything but a bud.
• 11:24
  > Speaker C>Two. Was that a belch?
• 11:27
  > Speaker C>Three. Ah, what a relief.
• 11:32
  > Speaker C>Four, a body should really not make that sound.
• 11:38
  > Speaker C>And five. Listen to that hang time. Give me another.
• 11:49
  > Speaker D>Okay. Let's get to the fun.
• 11:52
  > Speaker D>I mean. Yeah.
• 11:54
  > Speaker D>Okay, so, uh, the first brewery we are going to go to is parish brewing in Brusard.
• 12:03
  > Speaker D>Um, just a little background. They started.
• 12:06
  > Speaker D>Okay. In 2003. The founder was living in Louisiana. He moved to Pittsburgh for a few years, found a beer scene, then came back to Louisiana and was like, hey, we don't have a beer scene. Let's get a beer scene. Let's create a beer scene. So they started brewing there in Broussard, Louisiana. They started off as tiny, and now they're bigger.
• 12:29
  > Speaker B>Okay, that's like everybody, right?
• 12:34
  > Speaker F>Literally.
• 12:39
  > Speaker D>Well, I just thought you would like.
• 12:40
  > Speaker C>Uh. Okay, we did.
• 12:41
  > Speaker D>So the Dr. Juice hazy ipa, 6% abv. Um, it's a highly crushable juice balm dry hop with a blend of their favorite hops from Yakima Valley. It is sneaky good, considering it clocks in at 6% m. So a little bit of passion fruit, papaya, blood orange and juicy juice.
• 13:06
  > Speaker E>It's going to move you.
• 13:07
  > Speaker D>It's going to move you.
• 13:08
  > Speaker B>Yeah.
• 13:09
  > Speaker D>Nice.
• 13:09
  > Speaker C>You're definitely getting all the tropical fruit flavors right up.
• 13:14
  > Speaker D>Oh, yeah. Even on the nose?
• 13:15
  > Speaker C>Even on the nose. Yeah.
• 13:17
  > Speaker B>It's got a nice bitter finish on the back end, though.
• 13:20
  > Speaker E>That's what she said.
• 13:21
  > Speaker D>Well, we'll be back with more musings in just a minute.
• 13:27
  > Speaker D>Welcome back, everyone. So two blind guys going to a.
• 13:32
  > Speaker C>Liquor store in Louisiana.
• 13:34
  > Speaker D>In Louisiana, yeah. And, uh, what comes out? Well, this first beer comes out.
• 13:41
  > Speaker B>Dr. Juice.
• 13:42
  > Speaker D>Dr. Juice from Parish Brewery in Brussard, Louisiana.
• 13:46
  > Speaker F>You've done good.
• 13:47
  > Speaker B>Yeah.
• 13:48
  > Speaker C>This is 100% juice.
• 13:49
  > Speaker B>A very tasty hazy ipa.
• 13:52
  > Speaker E>I didn't hate it.
• 13:53
  > Speaker B>Well, there you go.
• 13:57
  > Speaker D>That is a glowing recommendation. Does not suck.
• 14:00
  > Speaker D>Yeah, I mean, it doesn't have a super bitter finish, um, which is good.
• 14:05
  > Speaker D>Would I say this is like completely New Englandy?
• 14:08
  > Speaker D>No, but a Louisiana New Englandy. Sure.
• 14:13
  > Speaker B>Well, I don't know, you know what I mean anymore. That New England has the actual license on hazy IPA.
• 14:20
  > Speaker D>Yeah, that's fair.
• 14:22
  > Speaker F>They're even out on the west coast, so there's that.
• 14:26
  > Speaker C>What is even west coast anymore?
• 14:29
  > Speaker B>So this is a south coast IPA.
• 14:32
  > Speaker C>It's true.
• 14:33
  > Speaker E>When the west coast falls into the ocean, when Nevada will be the new west coast.
• 14:37
  > Speaker C>That's right.
• 14:37
  > Speaker B>That's true.
• 14:38
  > Speaker C>That's true.
• 14:39
  > Speaker B>Pray for that every day.
• 14:40
  > Speaker C>Yeah.
• 14:40
  > Speaker B>Uh, I just hope it gets up.
• 14:43
  > Speaker E>Into the Oregon area before.
• 14:45
  > Speaker B>Yeah, true.
• 14:46
  > Speaker C>I think that it's not too boozy either. A lot of times when I have some of these juice bonds, it's just they're like 8%.
• 14:55
  > Speaker C>Yeah. And I stopped feeling my molars after like the third or fourth sip.
• 15:00
  > Speaker E>I think it's crushable, right?
• 15:02
  > Speaker C>It is.
• 15:02
  > Speaker F>That's the word.
• 15:03
  > Speaker C>Yeah.
• 15:04
  > Speaker E>I would put it up with the all day.
• 15:08
  > Speaker C>I like that it's in a twelve ounce can, too, because a lot of times they put them in those tall boys and it's just.
• 15:13
  > Speaker D>And you just can't.
• 15:14
  > Speaker C>Too much.
• 15:14
  > Speaker D>Yeah.
• 15:15
  > Speaker C>But I could shotgun that and be just fine.
• 15:17
  > Speaker E>A yard mowing beer.
• 15:19
  > Speaker B>If I had had that when I was fishing instead of Miller light, probably would have been better.
• 15:23
  > Speaker C>You would have caught some stuff. You would have drunk.
• 15:25
  > Speaker B>Yes. Probably would have caught heat stroke because.
• 15:30
  > Speaker F>As long as you're drinking it from the can and not an open, and.
• 15:33
  > Speaker E>As long as you're upstream, that's huge.
• 15:36
  > Speaker C>It's a big thing.
• 15:38
  > Speaker C>Yeah. That was delicious.
• 15:40
  > Speaker D>Yeah. Not a good way to start.
• 15:42
  > Speaker B>All right.
• 15:43
  > Speaker D>Okay, so we are going to rate the Dr. Juice from Parish Brewing Company a four.
• 15:52
  > Speaker D>All right. Now for something completely different.
• 15:57
  > Speaker E>Those are always my favorite segments in Monty the python.
• 16:00
  > Speaker E>Oh, my God. It just pans into, like, a war scene. And then it's John Cleese and a 90 on a desk in the middle of the woods.
• 16:09
  > Speaker B>Sure.
• 16:10
  > Speaker E>Let's go.
• 16:13
  > Speaker D>Love me some pythons.
• 16:15
  > Speaker D>Okay, so let's go to the rev coffee stout. This one is 6.8% abv, silky smooth coffee stout created with estate beans from Columbia and Java. Um, their friends and coffee gods at Rev have finished them. Do a city full city roast to highlight the true character of the beans. There you go.
• 16:38
  > Speaker C>I haven't tasted it yet, but the nose is just coffee for days.
• 16:42
  > Speaker B>It's like a cold brew.
• 16:47
  > Speaker E>That's right.
• 16:48
  > Speaker C>There's definitely creaminess on the nose, which is wild.
• 16:50
  > Speaker E>I kind of feel like this one doesn't know whether it wants to be a coffee or a beer.
• 16:54
  > Speaker F>Yeah, that's fair, right? It's a nice coffee.
• 16:58
  > Speaker B>The body feels a little thin for me. That's the only part.
• 17:00
  > Speaker C>Oh, yeah. This isn't a stout.
• 17:02
  > Speaker E>And it's got a little powdery mouth coat to it.
• 17:07
  > Speaker B>It's kind of drying you out a little bit.
• 17:09
  > Speaker C>Abv on this 6.8. Okay.
• 17:11
  > Speaker F>Yeah. A little tannic, maybe.
• 17:13
  > Speaker D>Yeah.
• 17:14
  > Speaker C>Mhm. I'll tell you, maybe I've just gotten broken from drinking so many barrel aged coffee stouts for so many years that when I come back to an actual coffee stout, it's like, oh, what's going on here?
• 17:27
  > Speaker B>If your lips aren't all sticky and.
• 17:29
  > Speaker C>Like, right, there's maple syrup running down your face.
• 17:31
  > Speaker C>Something wrong?
• 17:32
  > Speaker E>Yeah.
• 17:33
  > Speaker D>Hm.
• 17:33
  > Speaker C>This is interesting. It's got a much lighter body than I would have expected.
• 17:36
  > Speaker B>If I don't feel like I'm drinking cake batter, I'm not sure it's a stout anymore.
• 17:39
  > Speaker E>I'm going to say it almost feels like a porter.
• 17:45
  > Speaker E>It has a mouth finish and taste like a porter for me.
• 17:48
  > Speaker F>Right.
• 17:49
  > Speaker D>It's weird, though, because the slick on the tongueness I get from those heavier stouts with milk sugars in them, but yet I don't get the mouth feel.
• 18:02
  > Speaker C>I'm letting it warm up a little bit and it's definitely becoming sweeter as it.
• 18:06
  > Speaker B>That little bit of that tootsie roll kind of, um, chocolate coming out a little bit.
• 18:10
  > Speaker E>It's not lingering like a stout would, right?
• 18:13
  > Speaker C>Yeah.
• 18:14
  > Speaker F>Stouts are supposed to be very dry.
• 18:16
  > Speaker E>Yeah. They linger, get that mouth coat to them, and then you're just like.
• 18:21
  > Speaker B>So if they had called this a coffee porter, would that make sense?
• 18:26
  > Speaker D>I think that would make more sense to me.
• 18:28
  > Speaker F>Uh, a coffee robust porter.
• 18:30
  > Speaker C>Yeah.
• 18:30
  > Speaker E>Wait, did I say something smart?
• 18:32
  > Speaker B>No.
• 18:35
  > Speaker C>You get the points fooled again. Yeah.
• 18:42
  > Speaker C>It's not bad. It's just probably not what I would have expected, but, yeah, I think a coffee porter would have been a better.
• 18:47
  > Speaker B>Way to call this.
• 18:50
  > Speaker B>That's how you got to drink this, because it's like coffee.
• 18:55
  > Speaker D>But like aroma.
• 18:56
  > Speaker B>Like your cupping.
• 18:57
  > Speaker D>Aroma alone, I would like.
• 18:59
  > Speaker E>Did anyone go to the cupping.
• 19:00
  > Speaker B>Oh, Julian, I didn't get to.
• 19:01
  > Speaker C>I would have wanted to.
• 19:02
  > Speaker E>We cupped.
• 19:03
  > Speaker D>I was going to go, but that was fun.
• 19:06
  > Speaker D>I got in that. It was fun. I learned a lot.
• 19:09
  > Speaker B>I'm going to say, if you're going to get cupped, good old boy.
• 19:11
  > Speaker D>Mike Cupper.
• 19:14
  > Speaker E>Yeah. I just don't know how I feel about the situation.
• 19:17
  > Speaker C>Yeah. Uh, that's fair. That's totally fair.
• 19:20
  > Speaker E>I think we see him enough in our episodes.
• 19:22
  > Speaker F>It's fine.
• 19:26
  > Speaker D>Okay. So, m. If we said it was a porter instead of a stout, would it be a good porter? Would this be a. You know what I mean? Check all the boxes.
• 19:37
  > Speaker D>Or is it a little too sweet to be.
• 19:39
  > Speaker C>I think it's too sweet to be a porter. And I'd like a dryer. Um, I think it's really kind of my hang up with the whole thing.
• 19:45
  > Speaker D>Okay.
• 19:45
  > Speaker F>Yeah, exactly.
• 19:46
  > Speaker E>I didn't hate it, but my mouth was just more confused about it.
• 19:49
  > Speaker B>I think you better like coffee, even if you like dark coffee.
• 19:56
  > Speaker E>See, I'm, like, a purist when it comes to coffee, though. I drink coffee black. Nothing in it. Just as close as original as you can go.
• 20:04
  > Speaker E>And this is just the sugars in that.
• 20:08
  > Speaker B>Just take that coffee and make it.
• 20:10
  > Speaker E>Push it down a little too sweet.
• 20:12
  > Speaker D>Yeah.
• 20:12
  > Speaker C>But I think what the problem is that we've really, over the years, you think of the original coffee stouts and porters.
• 20:18
  > Speaker C>Now we're in this hellscape of all these adjunct additives. People want to get the beat us from one sip. Uh, that's where we are, unfortunately. And I hate that crap.
• 20:29
  > Speaker B>Lactose.
• 20:30
  > Speaker C>Yeah. Lactose for days.
• 20:31
  > Speaker E>I will say one of my favorite beers is a s'mores beer.
• 20:35
  > Speaker C>It accomplishes a perfect from pipeworks out of Chicago. Yeah, sure.
• 20:39
  > Speaker E>They have one called s'more money, s'more problems. I had an eight year vertical of it.
• 20:44
  > Speaker C>I'm glad you're still with us. Yeah.
• 20:45
  > Speaker E>Ah, I had it at the house. I just traded it for some bourbon, though.
• 20:51
  > Speaker C>I think you might have won that m. I don't know.
• 20:54
  > Speaker C>Like what? An eight year old marshmallow?
• 20:56
  > Speaker E>Um. Oh, fantastic, I'm sure.
• 20:58
  > Speaker C>Really?
• 20:59
  > Speaker E>Oh, my gosh.
• 20:59
  > Speaker F>Yeah. Burnt Marshmallow, maybe.
• 21:04
  > Speaker F>This also, as a stout to me, registers on my palate. More like an export stout, which are.
• 21:11
  > Speaker E>A little sweeter, like the bitter side.
• 21:15
  > Speaker F>But yeah, it still has too much of a semisweet aftertaste.
• 21:21
  > Speaker E>Okay, I'm going to let some get room temp and then I'll try it again.
• 21:24
  > Speaker C>Yeah, come back to in a second.
• 21:26
  > Speaker D>Yeah, that's fair. Um, you want to rate it later then?
• 21:29
  > Speaker B>Uh, no, let's go ahead and rate it now. We can come back to it and see if it changes.
• 21:33
  > Speaker D>Cool.
• 21:33
  > Speaker D>So the rev coffee stout from parish brewing, we are going to rate a three.
• 21:42
  > Speaker D>Okay, now let's move to Hammond, Louisiana, and let's talk about gnarly barley for a minute.
• 21:52
  > Speaker D>Um, this brewery began in a cramped garage surrounded by two fat cats and a half pipe.
• 21:59
  > Speaker C>Uh, what?
• 22:01
  > Speaker F>Pipe?
• 22:01
  > Speaker D>What kind of two, uh, fat cats and a half pipe?
• 22:06
  > Speaker B>Oh, you said a crack.
• 22:08
  > Speaker C>I was thinking hash pipe.
• 22:10
  > Speaker D>So Zach and Kara Monta started the gnarly barley, and Zach is a, uh, border.
• 22:21
  > Speaker D>A skateboarder.
• 22:25
  > Speaker E>Like, he rents, he boards a room.
• 22:27
  > Speaker D>Yeah, now he's a border. And, um, you can tell from their website that they are very, like, I feel like California skateboarding kind of vibe thing going on.
• 22:39
  > Speaker C>How did they end up in.
• 22:41
  > Speaker D>I.
• 22:42
  > Speaker C>They went there for a skate competition, never came back.
• 22:45
  > Speaker E>Turns out, surfing competition, probably the rules.
• 22:49
  > Speaker B>Are off swamp surfing.
• 22:51
  > Speaker D>Yeah. Well, hey, there's that.
• 22:54
  > Speaker D>And, um, gnarly Barley was recently named the 2023 Louie award for the winner. The Louie award winner for Louisiana attraction of the year.
• 23:05
  > Speaker D>Now, the first beer that we're going to talk about from them is the catahula, California common, coming in at 5% aBv. Woohoo. It isn't quite so common. Light colored, refreshing lager with the bite of an ale. Medium body, slight fruitiness from the atypical fermentation.
• 23:27
  > Speaker F>I know historically, going back to anchor, that the common is really a hybrid.
• 23:34
  > Speaker C>That's right.
• 23:35
  > Speaker F>It's not a lager. It is, uh, an ale that is fermented at low ambient.
• 23:40
  > Speaker C>Yep, that's right.
• 23:41
  > Speaker F>So technically, it's not a lager. But they could have lagered it. I'm not saying they sure.
• 23:47
  > Speaker E>I would think loggers would be a little more malty.
• 23:51
  > Speaker B>Well and the California common, this is very light for California common. It should be for sure more amber, copper and color.
• 24:01
  > Speaker B>In Tobago's point this m style is usually a little more malt forward.
• 24:06
  > Speaker D>Mhm.
• 24:07
  > Speaker B>Uh, more carameli.
• 24:08
  > Speaker C>Oh yeah.
• 24:08
  > Speaker B>I just tasted this. It tastes like um.
• 24:15
  > Speaker D>Am I getting like kolsh vibes or something like that?
• 24:17
  > Speaker C>Interesting.
• 24:18
  > Speaker B>Something like that. Well very um.
• 24:21
  > Speaker F>Similar.
• 24:21
  > Speaker C>Yeah. They're pretty close.
• 24:22
  > Speaker F>Mhm.
• 24:24
  > Speaker B>So if they called it a catahula kolsh I could probably get I.
• 24:33
  > Speaker D>But then again we're like purists when it comes to California commons.
• 24:37
  > Speaker B>Well but if they're going to call it that.
• 24:40
  > Speaker D>Yeah, I got know now if they.
• 24:43
  > Speaker E>We don't have one of these on our list, let's just call it that.
• 24:45
  > Speaker F>I think of the old steam beer.
• 24:47
  > Speaker C>That's it. The know. Well it's um. Um.
• 24:56
  > Speaker C>I mean that's what you associate the style with. Um.
• 25:00
  > Speaker D>Yeah. So they have listed here that this is two row crystal 15 and carapills and then hop with cascade.
• 25:09
  > Speaker B>Mhm.
• 25:10
  > Speaker C>There's definitely some stuff I noticed on the nose before I even tried it. There were some interesting estuary kind of things going on in there that I wasn't really expecting that you wouldn't get with a.
• 25:20
  > Speaker B>Right.
• 25:20
  > Speaker C>Exactly. Exactly.
• 25:22
  > Speaker D>Which that was giving me this kind of kolshi kind of feel.
• 25:24
  > Speaker D>M yeah.
• 25:26
  > Speaker C>I mean it's delicious.
• 25:27
  > Speaker E>It's too bright to be a yes.
• 25:31
  > Speaker D>Yeah, it is. However, if I'm in Louisiana and in like the dead heat of just pretty.
• 25:39
  > Speaker C>Much all year, this would be a good swamp survival.
• 25:42
  > Speaker D>Right. I mean this is what you need.
• 25:45
  > Speaker B>Well I guess you have to break it out into two things. Like does it taste good and do you like it? It would be the first thing. And then is it the style?
• 25:52
  > Speaker F>Correct.
• 25:53
  > Speaker B>So is it the style?
• 25:56
  > Speaker B>Not if they're calling it a California common. If they're going to call it that. No. You missed the mark. Sure did you make a good think so.
• 26:04
  > Speaker E>For sure I liked it.
• 26:05
  > Speaker C>Mhm. And I think a lot of times, let's be real man. A lot of breweries, everybody's at this point searching for something that's uh, approachable.
• 26:14
  > Speaker C>Right. And great entry and that's what this is. Right. I mean if they're not making lagers and they don't have the capacity to do it, this is what they're doing instead.
• 26:24
  > Speaker B>Right.
• 26:24
  > Speaker C>I would say males or call this whatever you want to call it.
• 26:28
  > Speaker B>Call it a catahula kolsh.
• 26:30
  > Speaker C>Don't say it too fast.
• 26:31
  > Speaker B>Drop your fermentation temperature, maybe 1015 degrees and be done with it.
• 26:36
  > Speaker D>Sure.
• 26:37
  > Speaker E>Yeah.
• 26:37
  > Speaker D>And I've noticed that, um, with the previous brewery, parish, and this one, they're really into Berliner Weisses in Louisiana, too.
• 26:47
  > Speaker C>Interesting.
• 26:48
  > Speaker D>Um, yeah, parish had a handful of them.
• 26:50
  > Speaker C>Really?
• 26:51
  > Speaker D>French are into Germans and just going and know, browsing through the website for gnarly. Um, they do, too. So I find that interesting.
• 27:01
  > Speaker C>That is really interesting. I love Berliner vibes. I mean, that's one of my favorites.
• 27:06
  > Speaker D>Yeah, they have quite, uh, a few.
• 27:09
  > Speaker C>It's great for the environment. I mean, great for the being down there. What I'm saying.
• 27:13
  > Speaker F>Serve with a little Woodruff.
• 27:15
  > Speaker C>Yeah, I brought my own syrup.
• 27:19
  > Speaker B>Do you prefer Woodruff or raspberry?
• 27:23
  > Speaker D>Well, anyways, okay, so let's rate the catahula, uh, common american lager. We're going to rate that one a three from Gnarly Barley.
• 27:35
  > Speaker D>I think it's story time.
• 27:37
  > Speaker C>Oh, my goodness.
• 27:38
  > Speaker B>Tell us a story, Uncle Sparkle.
• 27:40
  > Speaker D>Yes.
• 27:41
  > Speaker C>All right, guys, we've got a little story for you. Um, that happened here in Tennessee, in this wonderful town called Millersville.
• 27:50
  > Speaker C>And the headline is, husband of political rival to Millersville mayor Tommy Long registers company with state named f U. Tommy Long LLC.
• 28:02
  > Speaker C>Dumpster bearing the name of the company has been placed directly beside the mayor's mean. Just a double down, right, guys?
• 28:12
  > Speaker C>All right.
• 28:12
  > Speaker F>Wow.
• 28:13
  > Speaker C>So each time Nashville Mayor Tommy Long and his wife Martha leave their Millerville home, the view is of a row of aborviates on one side of a dumpster on the other. Written in bold white letters on the side of the dumpster is fu Tommy Long, LLC.
• 28:36
  > Speaker C>It's ruined our lives, Martha Long said.
• 28:39
  > Speaker C>Everybody is outraged about it.
• 28:41
  > Speaker B>That is her exact voice, by the way.
• 28:43
  > Speaker C>The dumpster first showed up in the middle of town, but was moved last week onto the property directly next door to Long's, in which a new construction is underway. It's the llc at the end of the name that Tommy said is ridiculous. A search of the Tennessee secretary of state's website shows that, by the way, he's a fantastic DUI, uh, guy, uh, our secretary of state, um, and got away with it on his way back after out of, uh, Bonnaroo. Uh, indeed, a new company was created on May 23, 2023, named Fu Tommy Long. In the documents sent to the district attorney and detailed in a statement read during the comet period on August 14 to Sumner county officials long detailed why he believes Christina Template broke election laws.
• 29:36
  > Speaker C>Long contends that when Christina Template ran for commissioner in 2020, she didn't live at the address she listed on her nomination petition. According to Christina Temple's petition form, she lived at 7711 Ruby Lane, which is within the city limits of Millersville. WSMV four investigates then came to Millerville city commission meeting and spoke to Christina Template outside. Do you believe you broke election laws? Am m I in a different story?
• 30:03
  > Speaker B>No.
• 30:03
  > Speaker C>Okay. Wow. As WSMV four investigates. Oh no, I did not, Template said.
• 30:09
  > Speaker B>That's exactly how she can you offer.
• 30:11
  > Speaker C>Proof to the contrary? Her name is Karen.
• 30:14
  > Speaker C>Actually asked WSMV four investigates, can you explain why? I have 5 minutes to get into the meeting? Template said. WSMV four investigates reached out to Lori Anthony, administrator of elections in Sumner county, asking if they had determined if Christina template violated election laws, and an email to WASMV investigates actually wrote, in part, we worked with the state election office regarding this matter to ensure compliance with statute, and the response was that they do not determine the nature of residency. I understand from Miss Template that she and her husband were constructing a new home at the time and they were living in a camper behind the property in a van.
• 30:57
  > Speaker D>Wow.
• 30:59
  > Speaker C>Oh my God. Christina Template said she and her husband will speak to WSMV for investigates in the future if an attorney allowed them to do so. But I feel like it's important for.
• 31:08
  > Speaker D>Voters to hear from you.
• 31:09
  > Speaker C>Oh, sorry. But I feel like it's important for the voters to hear from you about whether or not this dumpster is simply political retaliation, the said. WSMV four investigates. You'll have to talk to my husband about that. I don't own the dumpster. Christina template said.
• 31:26
  > Speaker C>WSMV four investigates did ask Winston template about his ownership of the company in the dumpster, but he replied, I got nothing to say, boss.
• 31:35
  > Speaker C>So we asked Christina template about the name of her husband's new company. My husband is a taxpayer, Millerfield, and has not done anything wrong, she said.
• 31:43
  > Speaker C>Do you think it's offensive? Asked WSMV four. I guess it's what you think fu stands for.
• 31:52
  > Speaker F>Like Florida University.
• 31:54
  > Speaker C>Come on, everybody knows what Fu stands for.
• 31:56
  > Speaker C>WSMV.
• 31:58
  > Speaker B>Well, let's think about it. What could Fu stand for?
• 32:01
  > Speaker C>Honestly, it doesn't matter what I say. People are going to be happy with what I said and others are going to be happy whatever conflicts exist between them. Long said, the dumpster is simply going too far. No, I'm not going to put up a fence, but hopefully, God will pull on their heartstrings and remove it. Long said, oh, gosh. And that's the way it goes.
• 32:20
  > Speaker D>We'll be back in just a minute.
• 32:26
  > Speaker D>Welcome back, everyone.
• 32:27
  > Speaker B>That was a weird statement.
• 32:28
  > Speaker D>Um, so two blind guys go to.
• 32:34
  > Speaker C>A liquor store in Louisiana.
• 32:35
  > Speaker D>In Louisiana. Rural, rural Louisiana. Near Slidell, right?
• 32:42
  > Speaker B>Yep.
• 32:42
  > Speaker D>Yeah. And, uh, that is what our episode is. But right before the break, we had a very entertaining political story time from Sparky.
• 32:56
  > Speaker C>Yeah, man, I really appreciate the long game there. You register a company to mess with a political rival and then put it on a giant dumpster outside of their house.
• 33:09
  > Speaker E>Yeah.
• 33:09
  > Speaker C>I mean, that's what makes this the greatest country on earth, I think.
• 33:12
  > Speaker D>Yeah.
• 33:12
  > Speaker C>God bless America.
• 33:14
  > Speaker D>Because there's no meaning or agenda with.
• 33:18
  > Speaker C>I mean, it was purely coincidental.
• 33:20
  > Speaker D>Right.
• 33:22
  > Speaker E>And doesn't set it on fire.
• 33:24
  > Speaker C>Yeah, that's an issue. That's a good point. I actually once set a dumpster on fire accidentally in Green Hills.
• 33:33
  > Speaker C>I think the statute of limitations has probably run out by now. I'll save that story for another time. Sure.
• 33:39
  > Speaker D>Wow.
• 33:40
  > Speaker C>Did make a dumpster fire accidentally.
• 33:44
  > Speaker D>Funny. I deal with them all the time, but you're welcome.
• 33:50
  > Speaker D>Okay, so let's get on to another beer. This one is. We're still in gnarly barley land. And, uh, this one is interesting. It's called the corova milk porter. Okay.
• 34:04
  > Speaker D>6.2% abv.
• 34:07
  > Speaker D>However, this is a baltic oatmeal milk porter.
• 34:13
  > Speaker E>It makes no added, like, six more ingredients.
• 34:18
  > Speaker D>Okay, so this is going to change the way you think about porters and dark beer in general. From its sweet coffee and chocolate flavor to its silky smooth finish, this is one unique brew.
• 34:29
  > Speaker D>So sit back and enjoy her sultry sweet side.
• 34:34
  > Speaker B>They actually have a peanut butter version of this.
• 34:36
  > Speaker D>They do, yes. So this is Turo Munich brown and caramel malts, chocolate malts, crystal, 30 oats, flaked barley, and Columbus hops.
• 34:46
  > Speaker F>Well, the ABV is a little low to be calling it a baltic porter.
• 34:50
  > Speaker C>Yeah.
• 34:50
  > Speaker D>Right.
• 34:51
  > Speaker C>Absolutely. Yeah.
• 34:52
  > Speaker D>Okay.
• 34:52
  > Speaker C>And I guess the silkiness is going to get us from the oatmeal, but let's find out what's going on.
• 34:58
  > Speaker E>I think it's a little too bitter.
• 35:01
  > Speaker E>M to be a porter.
• 35:03
  > Speaker F>Yeah.
• 35:07
  > Speaker C>Uh, I'm just still on the nose right now.
• 35:10
  > Speaker C>And lots of chocolate and a little bit of coffee for days.
• 35:13
  > Speaker D>Sure. Right.
• 35:15
  > Speaker B>I mean, it's not a bad beer.
• 35:20
  > Speaker C>It definitely tastes like an oatmeal something.
• 35:23
  > Speaker E>It almost tastes like it has carbonation.
• 35:26
  > Speaker F>Like, too much carbonation in it.
• 35:29
  > Speaker C>Let's see what this does when it warms up a second?
• 35:37
  > Speaker B>I don't know, man. I think it's okay. I don't think it's great.
• 35:41
  > Speaker D>I'm just confused.
• 35:43
  > Speaker C>The range of emotions on your face has been. I've been on a journey, Juliana, and I'm sorry that we're on radio because I feel like the rest of America should have been on that journey with was. We went through all whatever the stages of grief, acceptance, angering.
• 36:06
  > Speaker F>Thank you.
• 36:06
  > Speaker C>Denial. It's not just river in Egypt, it's real.
• 36:10
  > Speaker D>I just was confused because when I hear baltic, okay, like big. I'm going to need to have a meal to get through this beer kind of thing.
• 36:23
  > Speaker F>I'm thinking like imperial. An imperial stout, right?
• 36:25
  > Speaker C>Yeah.
• 36:26
  > Speaker D>Right. And I'm thinking of a huge amount of malt and raisins and pruningness and all the things that calls to my ancestors.
• 36:40
  > Speaker F>Yeah. M aren't baltic porters also lagered?
• 36:47
  > Speaker D>Well, they can go either way.
• 36:50
  > Speaker D>Me personally, I like the loggered version.
• 36:52
  > Speaker B>Mhm. I'd try this thing on nitro, see how it is.
• 36:57
  > Speaker C>Yeah, I know nobody's doing nitro anymore.
• 37:00
  > Speaker D>But that maybe would help me.
• 37:05
  > Speaker B>Yeah, I don't know.
• 37:07
  > Speaker E>We'll try it again. I'm just confused. The whole can is confusing. I don't get it. The picture of a lady with milk squirts around her.
• 37:18
  > Speaker B>Well.
• 37:20
  > Speaker C>I did not see that as.
• 37:22
  > Speaker F>A concept, but I like that.
• 37:24
  > Speaker D>I don't know, it gives me like a Jimmy Hendrix. Isn't it? A moment?
• 37:27
  > Speaker C>It kind of gives me like a.
• 37:30
  > Speaker C>Isn't it kind of uh, a reference to clockwork orange?
• 37:33
  > Speaker F>Yeah, that's what I was, uh. Corova milk bar.
• 37:40
  > Speaker E>Yeah.
• 37:40
  > Speaker B>I don't know, man.
• 37:42
  > Speaker E>Yeah, I'm just not digging it.
• 37:44
  > Speaker B>What do you think? Rover and Mark?
• 37:46
  > Speaker F>Yeah, I think that it just is all over the mean.
• 37:49
  > Speaker B>It's.
• 37:50
  > Speaker F>If you just didn't give me a name for it and I just had to just from a blind.
• 37:54
  > Speaker B>If I was just drinking, I'd be.
• 37:56
  > Speaker D>You know, if I just said Porter.
• 37:59
  > Speaker E>But like, you know what it's almost.
• 38:01
  > Speaker B>Like when breweries try to, like, we're going to add eight different hops to a beer.
• 38:08
  > Speaker D>But this is only one. This is one hop, and it's no columbus.
• 38:12
  > Speaker B>I know, but the thing is like, it's a baltic oatmeal. Whatever, lactose, milk, hot sauce.
• 38:22
  > Speaker B>Those things don't all kind of work together all the time. Yeah, I don't know.
• 38:26
  > Speaker F>I know. And also for a. I mean, 6.2 abv is not real. It's in the middle range.
• 38:33
  > Speaker F>And to me, if you're going to have layered kinds of things going on.
• 38:37
  > Speaker B>You want it to be, do something like this. Make it a big old thing.
• 38:41
  > Speaker D>Yeah. Like, give me a seven and a half. Uh, 10%. Yeah. Okay.
• 38:48
  > Speaker D>We are going to rate the corova milk porter a two.
• 38:55
  > Speaker B>Probably better.
• 38:56
  > Speaker C>Maybe the half pipes are worth it. I mean, maybe that's just kind of what ties.
• 39:00
  > Speaker E>Maybe they should just send us the peanut butter one.
• 39:02
  > Speaker B>Yeah, I think there's an imperial version of this, too. Maybe.
• 39:06
  > Speaker C>Hey, I know I'm going to get hated at this table, but I just don't like peanut butter. I don't dislike it. But as an mean, that doesn't make me hate. No, I mean, it makes me dislike toast or something. No, I'll eat a Reese's peanut butter cup, but I'm not going to these people. That's like, man, I wish I had some peanut butter right now. All right, it's peanut butter.
• 39:28
  > Speaker B>You're not a stoner.
• 39:29
  > Speaker C>And that whole, like, uh. That whole peanut butter whiskey stuff, has anybody having that peanut. The screwball? The peanut butter whiskey?
• 39:37
  > Speaker E>No.
• 39:37
  > Speaker C>That sounds like a hate crime to me, frankly.
• 39:41
  > Speaker C>Okay, good. As long as they're on the same.
• 39:43
  > Speaker E>However.
• 39:44
  > Speaker C>Wait, stop. No.
• 39:45
  > Speaker E>However. I'm afraid I had a cocktail recently that did a wash of the glass in the screwball, man, which give it an interesting kind of flavor. Didn't hate it. Didn't love it, but I didn't hate it.
• 40:00
  > Speaker C>Uh, interesting is, like, one of the best descriptors.
• 40:03
  > Speaker F>Like.
• 40:03
  > Speaker C>Well, that was interesting. You don't taste something like that every.
• 40:06
  > Speaker E>Day, but see, I'll try anything twice.
• 40:09
  > Speaker D>Sure.
• 40:09
  > Speaker C>Oh, twice.
• 40:10
  > Speaker E>Twice. You might not like it the first time.
• 40:12
  > Speaker C>Sure. All right. I'm going to send you for the, uh. Uh, ry aged and the absinthe.
• 40:16
  > Speaker E>Let's do it. I'll do that. Peer list. Let's go.
• 40:19
  > Speaker B>Let's go.
• 40:19
  > Speaker D>Wow. Okay.
• 40:20
  > Speaker B>Ride or die.
• 40:21
  > Speaker E>That's right.
• 40:22
  > Speaker D>All right, moving on, kids.
• 40:24
  > Speaker D>Let's go again. From gnarly barley, um, the Dorado pale lager. This one is 4.8% abv. It's their ode to the lager brewing traditions of Mexico.
• 40:37
  > Speaker D>Crisp life, golden lager with just a touch of sweetness.
• 40:40
  > Speaker B>This is Port Orleans.
• 40:42
  > Speaker D>Pardon?
• 40:43
  > Speaker B>I m thought this was Port Orleans beer.
• 40:50
  > Speaker E>Hold on.
• 40:52
  > Speaker F>It is from Port Orleans.
• 40:54
  > Speaker D>Sorry.
• 40:54
  > Speaker B>It's all good. Well, that's in New Orleans.
• 40:57
  > Speaker E>Sorry.
• 40:58
  > Speaker F>New Orleans.
• 40:58
  > Speaker D>Sorry. Sorry. I'm going by this. Sorry. I didn't know. Uh. Okay. All right.
• 41:03
  > Speaker E>We started drinking it.
• 41:05
  > Speaker C>This script was written by a blind person. That's true.
• 41:07
  > Speaker C>It's not on you.
• 41:08
  > Speaker B>One blind guy walks into a script writing.
• 41:11
  > Speaker E>That's right.
• 41:12
  > Speaker D>Okay.
• 41:13
  > Speaker E>I like the can is. I'm all about that.
• 41:16
  > Speaker D>Uh, is kind of cool.
• 41:17
  > Speaker E>That's cool. The can art with the skull sugar.
• 41:19
  > Speaker B>So they call it a really.
• 41:22
  > Speaker B>They were brewing their version. He's wearing a lucidor, uh, hat of a mexican lager.
• 41:26
  > Speaker D>Okay.
• 41:27
  > Speaker E>I guess mask. Not a hat.
• 41:30
  > Speaker C>Could be a hat. Really big hat.
• 41:32
  > Speaker F>But isn't a mexican full face hat a mexican lager? Really? A german lager? I mean, all the mexican beers came from.
• 41:40
  > Speaker C>That's right. Uh, every single one of those I love. Um.
• 41:49
  > Speaker F>I think the Germans came into Mexico after World War I.
• 41:53
  > Speaker B>That's correct.
• 41:54
  > Speaker C>And all that brewery culture came from.
• 41:58
  > Speaker E>I like it.
• 41:59
  > Speaker B>I thought Germany owned Mexico for a while.
• 42:02
  > Speaker B>Right.
• 42:05
  > Speaker B>One of their, uh, leaders was a german guy. They make that up.
• 42:10
  > Speaker B>No, that's real.
• 42:12
  > Speaker E>There's going to have to check this.
• 42:13
  > Speaker C>Yeah, I think we just got banned in Mexico. I feel like in Germany we messed this up.
• 42:20
  > Speaker C>Um.
• 42:24
  > Speaker B>All right, well, somebody talk.
• 42:27
  > Speaker E>Yeah, I liked it, actually. And I'm really not a beer person anymore.
• 42:33
  > Speaker E>Uh, but I like that I would buy a six pack of that and keep it in my fridge.
• 42:38
  > Speaker D>This is nice and easy. Yeah.
• 42:42
  > Speaker F>Um, and I'm actually thinking, given the context of this being a fishing excursion, this would be the beer I'd be drinking. Really cold out in the middle. Yeah, perfect. Very hot.
• 42:53
  > Speaker E>Get on the something.
• 42:55
  > Speaker C>And also, I love food pairings. Right. So I feel like you could have some carnitas with this. Or again, just get some good Tex max.
• 43:03
  > Speaker D>Yeah. And it has the slightest hint of a corny sweetness to it. Um, which I think just balances out the lageriness of it. Mhm.
• 43:15
  > Speaker D>Um, yeah, no, it's good. Sorry.
• 43:17
  > Speaker C>I just was great with, like, a deep fried taco.
• 43:23
  > Speaker E>I forget what those are called.
• 43:25
  > Speaker C>Delicious. Yeah. Ah, there you go.
• 43:28
  > Speaker F>So, yeah, the corn part of it, of course, connected to Mexico, but I also think of a pre prohibition pilsner.
• 43:35
  > Speaker D>Oh, yeah.
• 43:36
  > Speaker F>Kind of has that aspect, too.
• 43:38
  > Speaker B>Sure.
• 43:40
  > Speaker C>Mhm.
• 43:42
  > Speaker D>I like, I mean, and this is in New Orleans, so this know, big city, big easy, kind of.
• 43:50
  > Speaker C>And it does have some really nice can art, too. Yeah.
• 43:53
  > Speaker E>Uh, the cans are great. Very appealing. I like the color blue. The color blue they chose is, like, very appealing to me.
• 44:01
  > Speaker D>Uh, the website is interesting, and it's really showcasing the food that they have.
• 44:06
  > Speaker C>There you go. Um, yeah, this is a food beer we need already.
• 44:12
  > Speaker E>Can we get a togo order?
• 44:14
  > Speaker D>Sure. Right. Yeah. They're big into many types of Guacamole, and they have guacamole flights, as a.
• 44:22
  > Speaker C>Matter of fact, many types of guacamole. I mean, why don't we have that here right now?
• 44:29
  > Speaker D>Um, what's our problem?
• 44:30
  > Speaker C>Right. I know.
• 44:31
  > Speaker D>Yes.
• 44:32
  > Speaker E>You're actually, uh, not far from one of the best hispanic restaurants. It's called garden fresh up there.
• 44:37
  > Speaker E>Have you guys been there?
• 44:38
  > Speaker C>No, but I want to. Right.
• 44:40
  > Speaker E>Supermarket.
• 44:41
  > Speaker C>Oh, yeah.
• 44:42
  > Speaker E>2 miles from, like. And then we're just like. I used to go in there for lunch every day and get something that they had. Papusas.
• 44:50
  > Speaker C>Which.
• 44:51
  > Speaker B>Salvadorian.
• 44:52
  > Speaker C>Yeah, salvadorian.
• 44:53
  > Speaker E>I love papusas.
• 44:54
  > Speaker C>Yeah, a good papuseria, man. Those.
• 44:56
  > Speaker E>Now, they switched from papusas to, uh, what's the word?
• 45:02
  > Speaker E>Enchilada. No, it's not an enchilada.
• 45:04
  > Speaker B>Empanada.
• 45:05
  > Speaker C>Yeah, empanada.
• 45:08
  > Speaker D>Yeah. Nice.
• 45:09
  > Speaker B>Well, dang it.
• 45:10
  > Speaker D>Well, anyway, so they've got, uh, a lot of tacos. I mean, many. They have some burgers, too. Um, but they're very kid friendly. Dog friendly, like, to me, it's not just a tap room. This is really like a family event. Uh, exactly. Yeah.
• 45:29
  > Speaker E>What do they say about the beer?
• 45:30
  > Speaker B>Uh, it goes well with the food.
• 45:33
  > Speaker D>Goes well with the food.
• 45:33
  > Speaker C>Oh, well, yeah. Wins in my plays.
• 45:36
  > Speaker F>A supporting role.
• 45:38
  > Speaker D>Yes. Um, but I think. I mean, as a true mexican lager, this is perfect.
• 45:42
  > Speaker C>Solid, man.
• 45:43
  > Speaker D>Right?
• 45:43
  > Speaker C>Yeah.
• 45:44
  > Speaker F>Liking it. Liking it.
• 45:46
  > Speaker D>All right, well, we are going to rate this, which is the Dorado mexican style lager from port Orleans. A four.
• 45:57
  > Speaker B>Ding ding ding, and we're done. We don't have anything else.
• 46:02
  > Speaker C>Well, that was a good show, guys.
• 46:05
  > Speaker E>That was good.
• 46:06
  > Speaker D>So, quickly, before we get to our last thing.
• 46:09
  > Speaker C>Yeah.
• 46:09
  > Speaker D>Uh, anyone have any stories of any failed beer runs? Exactly.
• 46:14
  > Speaker C>Well, when I was moved here to this market back in the aughts by, uh, force. No, the company I was with relocated me here.
• 46:22
  > Speaker C>Um, a national video game company. Won't name names, but, uh, activation. We were here for a training, and a few friends of mine, uh, ended up really wanting some delicious oat sodas.
• 46:37
  > Speaker C>And so, uh, we stopped at a convenience store, and then we realized we didn't have a cooler. And then the person that was driving us abandoned us because we were taking too long.
• 46:47
  > Speaker B>They left you at the store?
• 46:48
  > Speaker C>They left us at the store. We ended up finding some boxes and trash bags and made our own cooler out of boxes and trash bags and proceeded to crush every single beer of all these cases of beer. We would just end up walking down out near the airport, finally going to our hotel, drinking a beer as we were walking online, just kind of staying hydrated and still, uh, somehow managed to be back at, uh, work the next morning to do a presentation.
• 47:15
  > Speaker B>I hope you, uh, gave whoever ditched you, uh, a piece of your mind.
• 47:19
  > Speaker C>He was actually shocked to see us. He was like this alpha dude that thought he was like, well, screw over these guys. And we still showed up like all clean cut, like nothing had happened. The next morning, did a PowerPoint presentation. The look on his face was just like.
• 47:35
  > Speaker F>Foiled.
• 47:36
  > Speaker E>Once again, parking his parking spot for the next.
• 47:39
  > Speaker E>Gotcha.
• 47:40
  > Speaker B>I got.
• 47:41
  > Speaker F>Yep.
• 47:42
  > Speaker D>Okay, well, quickly, let's get to, um, from urban south brewery in New Orleans. The juvie juice. Hard iced tea.
• 47:51
  > Speaker C>Now, what's interesting, this was made in.
• 47:56
  > Speaker B>Collaboration with the rapper juvenile.
• 47:58
  > Speaker D>Yes. So it's a hard seltzer. Okay, but what's interesting, the brewery. And it is a brewery that makes beer. Okay, all right. Um, so now, guy, that's the founder that started this, spent a year in Europe.
• 48:20
  > Speaker B>No, they lost their right to get descriptions about this. You made this because you want to make a lot of money off of juvenile's name?
• 48:29
  > Speaker E>That's right.
• 48:30
  > Speaker B>This is garbage.
• 48:31
  > Speaker C>Did this come in a juice box? Like, what the hell?
• 48:34
  > Speaker B>This is a questionable decision.
• 48:36
  > Speaker F>I was going to say that exactly.
• 48:39
  > Speaker B>All right, we're going to rate this, what, uh, a two minus five?
• 48:42
  > Speaker D>I think this is a one.
• 48:44
  > Speaker F>Yeah.
• 48:45
  > Speaker D>What did I just drink? Wow.
• 48:47
  > Speaker C>Oh, God, I did it again. Why did I drink more of it?
• 48:51
  > Speaker E>Here, Lloyd, try the mustard.
• 48:56
  > Speaker D>Okay, so maybe just don't trust a blind guy going into a liquor store.
• 49:04
  > Speaker C>I think we've all learned something.
• 49:05
  > Speaker D>I know I have.
• 49:07
  > Speaker E>He had a winner with the mexican.
• 49:09
  > Speaker B>Lager in my book.
• 49:09
  > Speaker C>Yeah, that's where the episode ended. Actually, none of that other stuff never happened. Yes, we went down to the Christian Science reading room and started studying the word after that.
• 49:19
  > Speaker D>Actually, this is going to do it for today. Um, good old boy barger. Thanks for being here.
• 49:26
  > Speaker E>Hey, thanks for having me. And, uh, keep on smoking.
• 49:30
  > Speaker D>Reverend Mark, thank you so much for being here.
• 49:33
  > Speaker F>Great to be here.
• 49:35
  > Speaker D>Good old boy Sparky.
• 49:37
  > Speaker C>I'm going to need some therapy now.
• 49:39
  > Speaker D>No doubt. Um, good old boy Dave.
• 49:42
  > Speaker B>This is why fishing sucks.
• 49:45
  > Speaker E>I feel like that tea is giving me.
• 49:47
  > Speaker D>Juliana. Keep on chuggling and catch you next time.
• 49:51
  > Speaker G>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 50:00
  > Speaker C>Give it a little tappy tap tap tap a roo.
• 50:03
  > Speaker G>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone. Play podcast sipsuds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com our tasting notes flow out on Twitter and Instagram with our handle at sipsudsandsmokes, and our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands millions of other fans on those social media platforms.
• 50:38
  > Speaker G>Do us a favor. Take the time to rate this episode. If you're listening to us online, that's a big help to us, and we get to see your feedback as well. Come back, join us for another episode, and keep on sipping.
• 50:59
  > Speaker A>This has been a one tan hand production of sip suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys, will see you all next time.
• 51:15
  > Speaker D>I.