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Bangin Beers Pilger Ruh Pottsville Pils · ABJ

• 0:09
  What's going on everybody? We're back for another episode
• 0:11
  of Banging Beers with Under the ABJ podcast.
• 0:14
  This one is a fun one. It's a hometown brewery.
• 0:17
  We talked about Yingling episode and one of my favorite beers is
• 0:20
  Lord Chesterfield Ale and we'll start right back with another
• 0:23
  favorite amount. It's a pilsner.
• 0:24
  It's made in Pottsville, but it's the Pottsville pilsner made
• 0:27
  by Pilgrim Brewing Company. Let's let's let's check out the
• 0:30
  poor of this. I know I'm getting better with
• 0:32
  the poor trying to do different styles and how I insert these
• 0:35
  things where it's like putting it in there, but very simple
• 0:38
  canning. I believe if I'm giving credit
• 0:41
  to the canning process, I believe it's done by Poor man's
• 0:44
  where Poor man's helps Pill Guru with their canning and stuff
• 0:49
  like that. So that's really cool.
• 0:50
  Another great brewery, check them out Poor Man's Brewing.
• 0:53
  But the make great loggers too. And this one is I'm drinking out
• 0:56
  of the Crobot glass, which is the 10th anniversary of their
• 0:59
  something supernatural which was happened at Pill Guru Brewing
• 1:02
  Company. I was unable to make it, but
• 1:04
  somebody saved me a glass which was awesome.
• 1:05
  So thank you guys for that. But this is the possible pilsner
• 1:08
  4.6 ABV. So this is an all day drinker.
• 1:11
  34 IBUI have checked this in twice.
• 1:13
  Give it a four. So I did not protect the four on
• 1:15
  this. 127 friends give it a 4.18 and 457 people checked it in
• 1:20
  giving A46 or 364. This is their award-winning
• 1:25
  check Pilsner the possible Pilsner deserves the the
• 1:29
  Pottsville the Pilsner Pottsville deserves this light
• 1:32
  crispy boy is exactly what you need it to be when you want it.
• 1:36
  It's light bodied, refreshing, multi hoppy and roasty and I got
• 1:39
  beer burps immediately. A lot of people giving this
• 1:42
  really good scores, which is exciting because this is like a
• 1:45
  staple here. You could always get this one on
• 1:47
  tap or they have to go cans of this.
• 1:50
  I'm I'm going to stick with my four score on this one.
• 1:52
  I believe when I do it, I'm going to drink it here with you
• 1:54
  guys here in a moment. But yeah, this is a really good
• 1:57
  one. Pilguru has changed so much in
• 2:00
  somewhat in such a little time over the years.
• 2:02
  Different breweries, different people coming in there, but
• 2:05
  yeah, so you got to check them out.
• 2:07
  I think they're going to be coming, hopefully by the
• 2:09
  summertime. The kitchen will be coming soon.
• 2:11
  That's the only thing that they really don't have at this point
• 2:13
  in time is food. But you can order out, which is
• 2:15
  not a bad thing because it's great places to eat.
• 2:17
  In Pottsville, they just opened a Mexican restaurant in the
• 2:19
  corner where the old Greystone used to be.
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  I forget the name of the place, so I'm sorry.
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  What's it called? Riviera Maya.
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  Great food. I don't know much about Spanish
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  Mexican food, but I I got something there the one day Lily
• 2:32
  ordered and it was fantastic. She likes the what do they call
• 2:36
  the Beria Beria tacos? Not easy to come by in this
• 2:40
  area. So she she definitely likes
• 2:42
  those. So you learned you had beer
• 2:43
  school today. You're the one of the brand new
• 2:45
  bartenders at Pill Guru on the weekends you can catch her every
• 2:49
  other Friday and Saturday. So what did you learn today at
• 2:51
  beer school? OK, so I tried the beers but I
• 2:55
  started with loggers because I like loggers, right?
• 2:58
  But we went from like lightness to darker ones and I learned the
• 3:03
  differences between how they're made and how the hops sit and
• 3:08
  when the hops go in first and temperature wise and how the
• 3:10
  temperature affects the. ABI think I need a beer skull
• 3:14
  from Tyler and unless Yeah. It really it, he went through it
• 3:17
  very diligently, but like in a way that was kind of easy to
• 3:21
  understand, but also I was like tasting them at the same time as
• 3:24
  he was explaining it. So as he was explaining, it was
• 3:26
  like making sense because I was tasting what he was.
• 3:29
  Explaining if that makes sense. So very cool as a bartender,
• 3:34
  you, this is your first time at at a brewery.
• 3:35
  Is it cool that they actually showed you like, so you're more
• 3:38
  educated on the beers that you're serving your customers?
• 3:39
  Yeah. I think I'm more educated on
• 3:42
  beers in general, like I didn't I I've always just been like
• 3:45
  beers, beer. Give more of an appreciation.
• 3:47
  And now I'm like, oh, I can taste.
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  I think I do. I feel like like they didn't
• 3:51
  taste as bad to me because he was explaining them to me.
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  But I mean, I still don't like coughiness.
• 3:56
  I'm still not. Yeah, I'm still not.
• 3:58
  So what did you learn about the possible Pilsner?
• 4:00
  So, OK, so I learned that a pilsner, fun fact, a pilsner is
• 4:09
  a logger. All pilsners are loggers, but
• 4:11
  not all loggers are pilsners. Yeah.
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  So ours, our lightest beer is Pilger Light, which we just
• 4:21
  kicked. So oops.
• 4:24
  I'm sure we're going to be getting, I think we'll have it
• 4:26
  in like 3 weeks because that's about how long it takes to make
• 4:28
  it. And then our next on the
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  roastiness or however you would say the darkness is our pilsner
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  and it is a they're telling me that hold on, my brain's going
• 4:44
  everywhere. I'm trying to remember what kind
• 4:45
  of a it's no, it's not a pale ale.
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  Is it a pale? No, it's a logger, No.
• 4:52
  Yeah, yeah. I believe it's a logger, yeah.
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  It's a logger, but it's a Pilsner type logger.
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  You're not miked up, so you want to get a little bit louder, so.
• 4:59
  I'm sorry, my brain's also trying to recap everything, he
• 5:02
  said, because it was a lot of information all at once.
• 5:04
  But I'm sorry. You're good.
• 5:06
  No, hold on, I do want to. Taste.
• 5:10
  See, it's not bad. It's it's a go to.
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  You can't. The The thing is, is I don't
• 5:14
  drink as much pasta pilsner as I should because it is a great
• 5:17
  beer and it's a great pilsner and it's a 4.6.
• 5:19
  And if you're going to be at the brewery all day hanging out with
• 5:22
  friends and having a good time, the the 4.6 is a good all day
• 5:25
  beer where you can chill, watch an event, go see a band, enjoy
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  the you know what I mean? Like you, you can start getting
• 5:31
  those six, seven 8% beers and you're trying to drink those all
• 5:35
  day with your buddies. It could end bad, but a possible
• 5:37
  pills was a great all day beer, but they've just been hitting
• 5:41
  out of the park with some great beers.
• 5:42
  Like I love legacy. I can't stop drinking.
• 5:44
  That one would be. Our amber lager, but the one one
• 5:46
  before that is the. I'm gonna try to stay on the
• 5:49
  possible pills there. But we have 4 different kinds of
• 5:52
  loggers and I'm trying to think what the 4th 1 is on my brain's
• 5:56
  like not going it was. PBI the one I can.
• 6:00
  No, I'm talking about on on tap. I'll tell you right now the.
• 6:09
  Vienna. The VI PBE.
• 6:10
  Sorry, PBE. The logger.
• 6:12
  Yeah, Vienna. Vienna Logger.
• 6:13
  Shimmel, Shimmel. Shimmelfing.
• 6:15
  Shimelfing, that's the one or Vienna logger.
• 6:18
  And I found out that the difference in the country of
• 6:21
  loggers is just that that's where the hops come from.
• 6:25
  So like a Vienna logger, the hops are from Vienna, a Czech
• 6:29
  pilsner. That's what it is.
• 6:31
  It's a Czech pilsner. That's where my brain was going
• 6:34
  with it. So the hops are from check.
• 6:37
  Yeah, it's a great beer. Definitely check it out.
• 6:39
  Head over there to Pill Possible to Pilgrim Brewing Company.
• 6:42
  They're open pretty much every day.
• 6:44
  I think there's one. What day are they not open?
• 6:45
  They're not. Open Monday or.
• 6:47
  Tuesday, Monday or Tuesday, and. Wednesday through Sunday,
• 6:51
  Wednesdays are game nights, Thursday nights are bring your
• 6:55
  own vinyl and sometimes trivia nights.
• 6:58
  Sometime this Thursday will be Well, I don't know when you're
• 7:01
  posting this, but we do open mic nights at least once a month.
• 7:05
  Yeah. Also, Thursdays is home brew
• 7:07
  club, so if you're interested in joining the home brew club, they
• 7:11
  are always taking members. They also get their own beer,
• 7:14
  like say all chip in some cash. They they form their club, They
• 7:16
  talk about what they want to make, they talk about beer, they
• 7:18
  socialize, they just come and hang out.
• 7:20
  They're all cool dudes. I I'm, I'm thinking about maybe
• 7:24
  dabbling in it, like to learn more.
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  I'm just, I'm, I'm nervous, you know, I mean, like, I'm not a
• 7:28
  beer smart guy, but I definitely want to learn more with them
• 7:31
  maybe. And I try to talk to a few and
• 7:33
  they have them do stuff on camera and they seem a little
• 7:35
  camera shy. So I don't know if I'd be a good
• 7:37
  fit, like just trying to come in and be like, hey, can I just
• 7:39
  like learn and talk about with stuff myself?
• 7:41
  Flirting without a camera. Yeah, it's hard.
• 7:43
  I like the film stuff because I don't remember things, but no,
• 7:45
  they're really cool dudes. They just came out with their
• 7:47
  own half of Eisen. Which was really?
• 7:49
  Is it half of Eisen? Yeah, that's very banana Y it's
• 7:51
  delicious. And I believe it's their second
• 7:54
  one that's on tap. Which is a It's a Bach.
• 7:58
  It's another something type of Bach, but I don't.
• 8:01
  Remember, yeah, I think it's more of a German style look at
• 8:03
  the German set beer. But yeah, so they do a great
• 8:06
  job. And also pro wrestling clubs on
• 8:07
  Thursdays. We're not as well established as
• 8:09
  the homebrew club. We just kind of show up and
• 8:11
  drink, but we don't really like, sit down and talk wrestling.
• 8:13
  Maybe we should get better at that.
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  And as a member of that one, I should probably show up more and
• 8:18
  do it. Wait, you're.
• 8:19
  A member of. That I am.
• 8:20
  I am. I'm a founder, me and BP, me VP
• 8:22
  and Tyler. Kind of like start of the
• 8:24
  wrestling club. Yeah.
• 8:25
  Not great. It's not.
• 8:26
  It used to be. It used to be.
• 8:27
  It used to be me. Brian, you haven't.
• 8:29
  Been there in like 2 years. Me, Brian, well, divorces and
• 8:32
  moving and no cars and money has been a huge factor of that.
• 8:36
  But yeah, myself, Brian, Tyler, Courtney, Chris would show up a
• 8:40
  lot. Chuck would be there a lot.
• 8:42
  Tyler would show up a lot because he's a wrestling fan.
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  Like we had a, we have a huge wrestling base, but I don't
• 8:47
  think like, I think most of the wrestling club is also just
• 8:49
  regulars at the bar who also just go to hang out.
• 8:52
  So like every night's wrestling club for the most part.
• 8:54
  Like we're all this. They're all kind of just there.
• 8:56
  But yeah, it's great. Kid friendly, pet friendly, live
• 9:00
  music, open mics, like everything you need there at
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  that bar. And they're very supportive of
• 9:04
  everyone. Next door is a theater, like on
• 9:07
  the corner. Like there's just so much you
• 9:08
  can do in that little area. You can drink outside, you can
• 9:11
  drink on the back patio. It's amazing.
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  Bartenders are amazing. Everyone who works there super
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  nice. It's a great, it's a great
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  fitting place. I always say it all the time,
• 9:19
  like come and you'll find your people.
• 9:20
  That's essentially the best thing to do it.
• 9:22
  Has the best vibe to it that of like any place.
• 9:25
  I've ever been we started dating at 1st and I, I was afraid to
• 9:27
  bring her because I thought like, if this didn't work out
• 9:29
  and then she liked it, I would lose my spot And and then she
• 9:34
  got there said no, I can see why this is important to you.
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  It's a good vibe, you know, and now she works there.
• 9:38
  So if we do break up, we'll have to, you know, not joking.
• 9:43
  All right, Pottsville Pilsner. Cheers.
• 9:46
  Let's get one nice drink. You want a little sip on the
• 9:48
  camera? Sure.
• 9:51
  We got one more beer to deal. Unfortunately, Lily can't join
• 9:53
  me on the next beer because it is brewed with some pineapple as
• 9:56
  I want to. It is it is the crawler can
• 9:59
  because I have a lot to drink and I'm going to try to finish
• 10:01
  this tonight because I once it's open, it's all gone.
• 10:04
  But this is the crawler can of the say it Lily.
• 10:07
  Settle Miedo. And it is the Mexican lager with
• 10:13
  a little bit of pineapple. It is sea salt, lime and.
• 10:16
  Pineapple, yeah. So tune in TuneIn next Sunday to
• 10:19
  find out how I reviewed this one.
• 10:21
  If you see me on untapped, you might have seen this go already,
• 10:24
  but we'll see you guys next time.
• 10:25
  Comment below. What's your favorite peel guru
• 10:27
  brew? If you drink there, give me some
• 10:29
  brewery ideas that I should go visit and check out or I should
• 10:32
  go search on the on the on on my local distilleries or not
• 10:36
  distilleries, my local craft houses or breweries or.
• 10:41
  Tap Rooms. No, I'm trying to think of the
• 10:42
  name of like when you go to like, a beer store, but they
• 10:44
  sell nothing but beer. Like, I forget, distributors,
• 10:47
  distributors, distributors, distribution.
• 10:49
  Yeah. So, yeah, let us know what you
• 10:50
  think. Give me some ideas for some
• 10:52
  beers to try in the future, and we'll see you next time.
• 10:54
  A. Moisty soon because that is what
• 10:56
  we replace the Pilger light with.
• 10:58
  Blue moisty, Blue moisty Oh blue moisty is back.
• 11:00
  I have not reviewed that. It's a it's one I've drank a
• 11:02
  lot, though it has gone through some changes, I believe too.
• 11:05
  So it's interesting, but I'll maybe I will go on location and
• 11:08
  do the blue moisty. You're going to see a lot of
• 11:11
  pill guru. I'm I'm, I'm John, I'm listen,
• 11:13
  I'm not even going to sit here and pretend I'm not biased.
• 11:15
  I like giggling. I like pill guru.
• 11:18
  This channel has been about me showing things that I like and
• 11:20
  things that I'm into and trying to put new people onto it, and
• 11:23
  I'm going to be unapologetic about that.
• 11:24
  So if you see a lot of one brewery, because that's where
• 11:27
  I'm at, comes come check it out and I, I will mix in other
• 11:30
  things, but I'm not going out of my way to like find the most
• 11:32
  rare beer. This is not who I am as a
• 11:34
  content creator. I'm making content for me.
• 11:36
  And if you guys seem to like it on the way through, then
• 11:38
  welcome. If you don't and you have
• 11:39
  nothing but criticize for it, there's the door and we'll see
• 11:42
  you next time. Bye.