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Wife Carrying with Encino Man · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds, and smokes.
• 0:03
  > >The beers we're gonna be having on today's episode are all from Estonia.
• 0:09
  > >Liquid panada. Barrel aged barley wine with vanilla.
• 0:13
  > Dave>I think it's pinata pim o.
• 0:16
  > >Thanks. It's an imperial stout.
• 0:19
  > Dave>It's pronounced o o two risk.
• 0:22
  > >Uh, it's a porter rukivali rye lily. Uh, it's a rye stout with caraway, ginger, and orange. Ooh, the belle boule, a beautiful bubble. Uh, imperial goad with red cross goza.
• 0:38
  > Dave>Uh, sorry.
• 0:39
  > >Jakku lieba. It is a barrelace imperial porter. The muscould. Black gold. It's a porter zeet zeit.
• 0:49
  > >Zeit time. It's a wheat wine style ale.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios.
• 1:21
  > Kendall>Why?
• 1:22
  > Announcer>Cause that's where the good stuff is. It sips, suds, and smokes with your smokin host, the good old boys.
• 1:49
  > >Suds.
• 1:50
  > Kendall>Suds.
• 1:51
  > Dave>Suds.
• 1:52
  > Announcer>It's time for more suds.
• 1:58
  > Julianna>Welcome. Welcome. Um, welcome, everyone, to another suds section, where we see sometimes you're the hammer, and sometimes you're the nail. Except for good old boy Dave, who must just be a nail because he's always hammered noise.
• 2:14
  > >Once again, that's gonna hurt.
• 2:20
  > Julianna>I'm one of your hosts, good old gal Julianne.
• 2:23
  > >And exes.
• 2:24
  > Julianna>Joining me at the table today for this interesting mix is good a boy, Mike?
• 2:31
  > >Uh, I am mostly lithuanian, except when I pronounce all the lithuanian words today, which I'm gonna really hose these up, so thank you.
• 2:39
  > Julianna>Cannot wait.
• 2:40
  > >Yeah.
• 2:40
  > Kendall>Uh, what kind of tool is Mike?
• 2:46
  > Julianna>Okay.
• 2:47
  > >Don't have a sound effect.
• 2:49
  > Dave>I think that's a. That should be a new, uh, fan. Fan poll.
• 2:53
  > Julianna>Wow, wow, wow.
• 2:55
  > Dave>Okay, please write in with what tool you think. Good old boy.
• 2:58
  > Announcer>Boy.
• 2:58
  > >Cut off Kendall's mic.
• 3:02
  > Julianna>Good old boy Kendall. Speaking of which, hi. And how are you?
• 3:06
  > Kendall>I'm great. It's gonna be a fun afternoon.
• 3:08
  > Julianna>God, isn't it, though? Um. Um. Good old boy Drew. Hello.
• 3:13
  > Announcer>Why am I here again?
• 3:15
  > Julianna>Well, you know, we all make life choices, right? Kidding.
• 3:21
  > Julianna>Um, we're very happy that you're here.
• 3:22
  > Announcer>I am happy to be here.
• 3:24
  > Julianna>Good a boy, Dave. Hi.
• 3:25
  > Dave>I'm hood ready?
• 3:28
  > Announcer>Yeah, I'm more burbs ready, personally, but.
• 3:32
  > >I like how she's wrestling with wax, and it sounds like, you know, it's, you know, the constipation is winning, you know?
• 3:39
  > Dave>Well, that's what wax will do to you. I stop you right up.
• 3:43
  > >Yeah.
• 3:44
  > Julianna>Okay. Okay, looks like we have.
• 3:47
  > >Looks like it's all flowing now.
• 3:49
  > Julianna>Yes.
• 3:53
  > Julianna>They knew what really was going on.
• 3:55
  > >Okay, that's right.
• 3:56
  > Julianna>So good old boy Dave and I recently went back home to Pennsylvania and brought back some beer. Shocker. Um, because road trips are great, and every time we go on a road trip, we have to bring back beer from Estonia. Well, Paholla brewery and taproom is located in Tallinn, Estonia.
• 4:16
  > Julianna>And, um, let's see what the website says. Good old boy Dave, what do you think? So, um, pahala, playing the role of.
• 4:25
  > Dave>Good old boy Dave.
• 4:26
  > Julianna>Yes. Was founded in Tallinn, Estonia, at the end of 2011 by four estonian beer enthusiasts and home brewers. Soon after, the company was joined by a scottish head brewer, Chris Pilkington, with a few years of brew dog experience under his belt. The first beer, the ou Imperial Baltic Porter, was released at the beginning of 2013, and for most of that year, the beers were contract brewed with other breweries product production facilities that were prepared to their, uh, while they prepared to open their own. Construction of the first brewery was completed in 2014 in Tallinn district.
• 5:05
  > Julianna>Um, starting out with just 524 hectoliter fermenters, they more than quadrupled their annual production capacity in just two and a half years. Hey, good on them. Um, so they pour beers in many festivals around the world, um, to cigar cities, Hunapu day in Tampa, no less, and young master Invitational in Hong Kong.
• 5:28
  > >How many of you want to go to that?
• 5:30
  > Dave>The young master?
• 5:31
  > >Yeah, we haven't been to that one.
• 5:33
  > Dave>Your kung fu is weak.
• 5:34
  > Kendall>I don't know. Did we want to go to a beer fest in China?
• 5:38
  > Kendall>We might get in trouble.
• 5:39
  > Announcer>Hong Kong is not Hong Kong anymore.
• 5:41
  > >Banned. Once again, that's about to say. It's not a question of if we're banned, is how many times, so?
• 5:47
  > Julianna>Well, they have. I mean, they've done collabs all over the world, including, um, those here in the state, like Boneyard, Stillwater, Jester King. I mean, so, hey, good on them.
• 5:59
  > Julianna>All right. Good boy. Mike, why don't you give us today's lineup?
• 6:03
  > >Ah. Uh, I am going to be reading this lineup and hosting it up, and we can't wait. Of the seven beers here, I'm going to screw up six of them.
• 6:12
  > >I will be attempting to read the proper dialect and then the english translation, uh, for that.
• 6:18
  > >So here we go. Uh, the beers we're going to be having on today's episode are all from Estonia. Liquid panada. Barrel aged barley wine with vanilla.
• 6:29
  > Dave>I think it's pinata.
• 6:30
  > >No, it's not pinata. It's pinata.
• 6:33
  > Kendall>You left a thingy off the end.
• 6:35
  > Dave>Well, I don't have the thingy on my keyboard.
• 6:37
  > >If you put an oomla um, there, I might have gotten it right. So.
• 6:40
  > >Pinata. Liquid pinata. Barrel aged barley wine with a. With vanilla. I said it correct. You spelled it wrong. All right.
• 6:46
  > Announcer>Uh, well, that's Spanish.
• 6:48
  > >Anyway, I'm going to score one for Mike there.
• 6:51
  > >Um, Pime o.
• 6:55
  > >It's an imperial stout.
• 6:56
  > Dave>It's pronounced o.
• 6:57
  > >Okay, uh, risk. Uh, it's a porter ruki valley rye. Lily. Uh, it's a rye stout with caraway, ginger, and orange. The bell boule. Beautiful bubble imperial. Uh, goad with red caron Goza.
• 7:21
  > Dave>Uh, sorry.
• 7:23
  > >Red imperial Goza. Uh, okay, cool. I was wondering where go to.
• 7:29
  > Dave>Like, this guy's never heard of beer?
• 7:30
  > >Yeah. Okay, Dave, do you want to read the rest of your pronunciations for me?
• 7:37
  > Dave>Read as is go man.
• 7:38
  > >Okay. Jack who libae.
• 7:41
  > >Continue. Bread. Uh, that's exactly.
• 7:46
  > Dave>That is exactly the translation.
• 7:48
  > >According to Google, it is a barrelace imperial porter. The muscould, black gold. It's a porter. Zeet.
• 7:56
  > Dave>Uh, Zeit.
• 7:58
  > >Zeit. Zeet thyme. It's a wheat wine style ale.
• 8:03
  > Dave>You ever heard of zeitgeist?
• 8:04
  > >Yeah. Right. Uh, how many of those did I get correct?
• 8:08
  > Dave>Zero.
• 8:08
  > >Thank you very much.
• 8:10
  > Dave>One of them was.
• 8:10
  > >My volunteer is done today.
• 8:13
  > Dave>I'll give you pinata and goad. Okay, but the rest of it, you screwed up on your own.
• 8:17
  > Julianna>Oh, uh, boy. Okay. Thank you.
• 8:20
  > Julianna>My good old boy.
• 8:21
  > Julianna>Drew, really, why don't you give us suds rating?
• 8:23
  > Dave>I don't think he deserved a.
• 8:27
  > Announcer>Um. We'll be discussing and rating these beers with these suds ratings. Plus our signature belching sounds. Here are those ratings now.
• 8:35
  > Julianna>I know. I feel like I'm watching the minions.
• 8:37
  > >Oh, yes.
• 8:38
  > Announcer>That sucks. Give me anything but bud. Si. Imeb anamul kolkemud kwibud.
• 8:45
  > >I am impressed.
• 8:49
  > Julianna>M.
• 8:52
  > Announcer>Was that a belch? Casi. Oli rohitos.
• 8:56
  > >Casse.
• 8:57
  > Julianna>Oli rohitos.
• 8:59
  > >Two for two.
• 9:00
  > Announcer>Ah. Uh, what a relief.
• 9:02
  > Julianna>Ah.
• 9:02
  > Announcer>Uh. Milene kergenduse.
• 9:05
  > Announcer>Ah. Milie ne quentos.
• 9:10
  > Dave>Like he's a native.
• 9:11
  > Announcer>A body should really not make that sound.
• 9:16
  > Announcer>Uh, uh, listen to that. Hangtime. Give me another kulaki. Said the hangum. Sega.
• 9:39
  > >Ah, close again.
• 9:42
  > >Not bad.
• 9:43
  > >So, Dave, you were actually going to play the estonian version as our ratings for today?
• 9:48
  > Kendall>How do we know we played the right clip?
• 9:50
  > >Yeah, I know, frawley. I know. You're insulting like you know, people in Yugoslavia, for all I know.
• 9:56
  > Dave>Oh, a liquid pinot.
• 9:59
  > >Are you talking about mother again? You know, outstanding, Drew.
• 10:04
  > Kendall>Very well done, I have to say.
• 10:06
  > >Very.
• 10:06
  > Announcer>I, you know, I. I was confidently wrong.
• 10:10
  > >Yes.
• 10:10
  > Announcer>As usual.
• 10:12
  > Julianna>Uh, so good.
• 10:13
  > >I just want to say that I leaned into everything that was put in front of me and got it dead wrong. So, you know, you were. You absolutely nailed it.
• 10:20
  > Julianna>All right, well, let's.
• 10:21
  > >Hidden talent. I didn't even know yet.
• 10:23
  > Julianna>Let's get to it. Um, I'm excited. Okay, so the first one is the liquid pinata.
• 10:29
  > Julianna>It's a barrel aged, stout wine, 13.
• 10:33
  > Julianna>13% abv. It is a stout wine blended from maple syrup, tequila, and bourbon barrels conditioned with mexican and madagascan vanilla.
• 10:46
  > >Um, yeah, it's clinging to my innards.
• 10:50
  > Kendall>It is thick. It's going to take a while for that to go down.
• 10:54
  > Dave>It's not bad, though.
• 10:56
  > Kendall>No, vanilla is well done. It's not overpowering.
• 10:59
  > >And need a. Gonna need a, uh, um, you know, like, tobacco. I.
• 11:05
  > >Water pick. You get this out of my mouth.
• 11:06
  > Julianna>Oh, yeah.
• 11:07
  > Dave>Tobacco and, like, a little dark fruit.
• 11:11
  > Julianna>And I'm all. It's almost like buckwheat honey.
• 11:14
  > Kendall>Um, because it's a nice sweetness to it.
• 11:17
  > Julianna>Yeah. But it's a dark, sweet.
• 11:18
  > Dave>Malaria.
• 11:19
  > >Dark. Yeah, something got burnt, but that's okay.
• 11:24
  > Dave>Yeah, that's pretty good, man.
• 11:25
  > Kendall>It works. I mean, I could not drink much of this. This way too powerful.
• 11:29
  > Julianna>Yeah.
• 11:30
  > >I would say, other than the sample that I have, I'm probably not gonna, you know, go beyond this. So.
• 11:36
  > Announcer>Better than I expected.
• 11:37
  > Julianna>But. But, yeah, I mean, like, considering where Estonia is.
• 11:43
  > Julianna>You know what I mean? And if you think about.
• 11:45
  > Kendall>I have no idea where Estonia is.
• 11:47
  > Announcer>The baltic sea. Um, um, bordered by, uh, uh, Lithuania and Latvia.
• 11:52
  > Kendall>Okay.
• 11:53
  > Announcer>And Russia.
• 11:53
  > >Mother Russia.
• 11:56
  > Julianna>Yeah.
• 11:56
  > >But it's a country that has not gone to war yet.
• 11:59
  > Julianna>No, but. But Tallinn is right on the, like, the northern part of Estonia, and then if you go across the baltic sea, then you're in Helsinki.
• 12:08
  > Kendall>Okay.
• 12:09
  > Julianna>So it's cold up there.
• 12:11
  > Kendall>Beautiful area, this beer. Makes sense.
• 12:13
  > >This will warm your innards.
• 12:14
  > Dave>Yeah.
• 12:15
  > Julianna>Uh, absolutely warm the innards.
• 12:17
  > Dave>Burn a hole right in them.
• 12:19
  > Julianna>Yeah.
• 12:19
  > >So if somebody had handed me this and didn't tell me it was a beer, I would have said, wow, this is a interesting chocolate, you know, cough syrup. Um, you know. Cause it.
• 12:30
  > >It definitely has a lot of alcohol, uh, on it. I didn't hear what it was. So if you say 1317.137.
• 12:41
  > >Yeah. You would have been close. Very cloying.
• 12:44
  > >Um, but it's not cloying because of the sugars.
• 12:47
  > >It's just something about the mouthfeel. A lot of roast. Um, it has a watery quality to it. Uh, I don't know why. Um, what's causing that, but very, um, lot going on in this glass, that's for sure.
• 13:02
  > Dave>Yeah, it's like thick in the front and loose in the back.
• 13:09
  > >So it's, uh, it's interesting, but it's. It's the mullet beer of estonia. Is that what you're saying, Dave?
• 13:16
  > Julianna>Maybe.
• 13:17
  > >I think we'll write this on the way out.
• 13:19
  > Dave>Might just sit this dog.
• 13:20
  > Julianna>Okay. Well, we'll be back in just a brief minute.
• 13:22
  > >All right.
• 13:24
  > Julianna>Welcome back, everyone. So today is. Well, we're going overseas. See, we are doing a hurry takeover of, um, pohala bree.
• 13:38
  > >I just like saying the word.
• 13:44
  > Julianna>Um, and it's from Tallinn, Estonia. And the first beer that we were talking about right before the break was the liquid pinata. Barrel aged barley wine pinata, a 13% abv beer.
• 14:00
  > Julianna>And we are going to rate this puppy a four.
• 14:05
  > Dave>Wow.
• 14:06
  > >There's a lot going on there.
• 14:08
  > Dave>Yeah, they put a lot of effort in that.
• 14:11
  > >I'm gonna work shred lightly.
• 14:13
  > Dave>Yeah. Um, yeah, that is a share. A, um, shareable.
• 14:18
  > Announcer>This is very interesting at 12oz. That. Share that in four ways.
• 14:22
  > Dave>Twelve people.
• 14:23
  > Julianna>Wow.
• 14:24
  > >I'm gonna take my 2oz. Everybody takes a shot.
• 14:27
  > Dave>Everybody gets a shot.
• 14:28
  > Julianna>Yeah.
• 14:29
  > Announcer>Wet your mouth.
• 14:30
  > Julianna>Wow. Okay, so the next beer that we are going to talk about from them is the pine. Pine.
• 14:38
  > Announcer>O o.
• 14:43
  > Julianna>Um, this one's an imperial stout. Um, it is 13.6% abv.
• 14:52
  > Dave>Oh, it only drinks like 13.2.
• 14:55
  > Kendall>It is big, but it's.
• 14:57
  > Dave>That's a tasty beer, though.
• 14:59
  > Kendall>But it's. Yeah, a lot of chocolatey. Yeah, it's a real thick chocolate. Fudginess.
• 15:04
  > Julianna>Oh, yeah.
• 15:08
  > Julianna>Wow.
• 15:08
  > Announcer>No, just. Oh.
• 15:12
  > Kendall>Little hints of coffee.
• 15:14
  > Julianna>I'm also, I'm almost getting, like, a dark cherry. There's some fruitiness to it, but in a very, very nice way.
• 15:26
  > Announcer>Like a cherry cordial.
• 15:27
  > Julianna>Yeah.
• 15:28
  > Announcer>Dark chocolate covered.
• 15:29
  > Kendall>Oh, yeah.
• 15:29
  > >I. What was the declared style? I'm guessing imperial stout. Imperial stout. I was gonna say imperial porter.
• 15:36
  > Kendall>It does feel kind of like one. Right.
• 15:38
  > >It has a lot of that tootsie roll.
• 15:40
  > Kendall>It does.
• 15:41
  > >Component, uh, about it. And the sugars in this remind me, you know, a lot more of, um, a porter than a stout. We're kissing cousins of each other, you know.
• 15:50
  > Announcer>I was about to say you can taste the difference.
• 15:53
  > >Yeah, well, you know, we're trained professionals.
• 15:56
  > >Speaking of, know the difference?
• 15:58
  > Dave>Kissing cousins. Here's a fun fact about Estonia. Wife caring is one of the major, uh, national sports.
• 16:06
  > >Is it a cable channel?
• 16:07
  > Announcer>Wife.
• 16:07
  > Dave>I haven't seen it on tv. Yeah.
• 16:09
  > Kendall>Carrying.
• 16:10
  > Dave>Basically, you pick up your wife and you kind of have her upside down on your back, and they. The husband, you have to run a circuit.
• 16:19
  > >I was actually going to make that.
• 16:20
  > Dave>Face in a while. It was pretty funny.
• 16:22
  > Announcer>Is this, like, out of their rich, um, horseback cavalry history?
• 16:27
  > Dave>I think it's how you used to get a wife in Estonia.
• 16:31
  > Announcer>You picked her up in your.
• 16:33
  > Dave>If you can run her, you know, if you can run with her, you got her.
• 16:35
  > Announcer>Outrun her dad and brothers.
• 16:38
  > Dave>Yeah.
• 16:43
  > Announcer>Oh, he made it past the fence. We gotta let him go now.
• 16:46
  > Kendall>That makes sense.
• 16:47
  > >So many surprises on this show that it just, you know, you can't. You can't make up this high quality entertainment.
• 16:52
  > Kendall>You know, it's probably not the worst way to find a wife.
• 16:54
  > >Where do you put that on your resume? At the top. Good wife carrying.
• 16:57
  > Kendall>Get one you can pick up and. And run as fast as you can till your family gives up.
• 17:01
  > Announcer>I mean, this is the same region of the country that had a female king, right?
• 17:05
  > >Yeah, sure. Do they look across the room and go, you know what? I think that fat bastard can carry me.
• 17:13
  > Dave>That's probably why husband caring is not.
• 17:16
  > Announcer>Excellent point.
• 17:16
  > Dave>Yeah.
• 17:17
  > Kendall>No woman's gonna go to that much effort.
• 17:18
  > Dave>Yeah.
• 17:21
  > Kendall>Absolutely not.
• 17:22
  > >Why can't we have this good old. Good old fashioned cow slap?
• 17:25
  > >You know, maybe.
• 17:29
  > Kendall>How's cow slapping different than Cowen tipping?
• 17:31
  > >Oh, way different.
• 17:36
  > Julianna>Way different. Yes, yes.
• 17:38
  > Dave>Plus, you know, cow slapping is a lot more confrontational. You know, that's. That's head on cow tipping. You sneaking up on it, you know, that's.
• 17:49
  > Julianna>Sometimes you are. Yes.
• 17:50
  > Dave>Wrong pipes.
• 17:51
  > Julianna>Yes.
• 17:52
  > Dave>We have one seasoned, uh, cow tipper at the table that I know of.
• 17:58
  > Dave>Oh, two. Oh, yeah. Ah.
• 18:00
  > >I got the merit badge for that one.
• 18:01
  > Announcer>I didn't know it was physically possible.
• 18:03
  > Julianna>Oh, yeah.
• 18:05
  > >I don't think you can graduate from gelatin without knowing how to do cow dipping. Are you kidding me?
• 18:09
  > Dave>I never did it. I. I look down. A lot of people who do that.
• 18:13
  > >Question, you know, why they gave me.
• 18:14
  > Announcer>That cruelty to animals?
• 18:16
  > Dave>Yeah.
• 18:16
  > Julianna>No. Well.
• 18:18
  > Dave>Well, no.
• 18:19
  > >I mean, no, not cruel. They're asleep. Hilarious.
• 18:25
  > Dave>Oh, okay. So if you fell asleep standing up and some m jackass knocks you down.
• 18:30
  > >Look, all I have to say is that scene out of Tommy boy is, um, intensely accurate. Okay?
• 18:36
  > Announcer>The physics of it works.
• 18:38
  > >Absolutely. You know, getting down, you know, in a full three point, you know, uh, stance, you gotta get a running start, you know? Yeah, yeah.
• 18:47
  > >Uh, but I thought his, uh, the way he was like, look, you got to throw your shoulder into it. Lean, lean, lean into it, you know, and hit her, like, right in between the shoulders, you know?
• 18:56
  > Kendall>This is what drinking 13% beer gets you, even.
• 19:00
  > >Is that what we're doing here?
• 19:01
  > Julianna>These are the conversations.
• 19:02
  > >I'm sorry.
• 19:03
  > Dave>Back to the beer.
• 19:05
  > Julianna>Um. God, this is lovely. This is lovely.
• 19:08
  > Julianna>And this is made, um, to celebrate the darkest nights of the year. So this is supposed to be in the dead, dead of winter. And I could see why. And this would just warm, uh, me up better than a blanket after a.
• 19:20
  > Dave>Cold night of cow tipping.
• 19:21
  > Julianna>Yeah.
• 19:21
  > Announcer>I was thinking some dark night of the soul, like tortured, you know, reference.
• 19:27
  > Dave>Way to bring the party down there, Drew.
• 19:31
  > Announcer>It's dark and cold up there.
• 19:33
  > >And have a glass of water with it. Uh, you know, very not, uh, the first one was intensely complex. Uh, this is a lot more straightforward.
• 19:43
  > Dave>Yeah.
• 19:43
  > >Yeah. I'm just, I'm not a fan of the style declaration. It definitely reminds me a lot more of an imperial porter. I'm sorry, I didn't know what I was, you know, I was tasting it blind. But all in all, I liked it, uh, for what it was. And, um, it's super solid pour for sure.
• 20:00
  > >Well made beer.
• 20:01
  > Julianna>Yeah, it's four. Four. Yum, yum.
• 20:06
  > Announcer>It's an interesting cuvette.
• 20:08
  > Julianna>Yeah.
• 20:08
  > >Let's have another fun fact of Estonia because the first one was just a little too over the top because, you know, I'm trying to think, what kind of exercises do you do so.
• 20:18
  > Dave>Well, here's the thing. I don't know who considers these fun facts, but, like, uh, here's, or, like, weird and exciting, but apparently Estonia has 2000 islands.
• 20:31
  > >Really?
• 20:31
  > Dave>Yeah.
• 20:32
  > >Okay.
• 20:33
  > Dave>So, you know, I guess, like, thousand island dressing is also always two for one.
• 20:38
  > >Is that if you carry the right woman, do you get your own island? Is that how it works out?
• 20:42
  > Announcer>You know, it does have the highest number of supermodels per capita.
• 20:46
  > >Oh, well, there you go.
• 20:48
  > Dave>Where did you get that from?
• 20:51
  > Dave>Wow.
• 20:51
  > >Huh.
• 20:52
  > Dave>Now that's a, that's a fun fact.
• 20:54
  > >Really?
• 20:55
  > Dave>Yeah. I mean, they only have three, but there's hardly any.
• 20:58
  > Announcer>It was the first country in the world to establish online voting.
• 21:00
  > Dave>Yeah. It was the, uh, first Christmas tree road. They had the first Christmas tree in the world. The world's first Christmas tree. Think about that.
• 21:11
  > >Huh huh. Really?
• 21:12
  > Dave>Yeah.
• 21:12
  > >Huh.
• 21:13
  > Announcer>Uh, is, are they one of the countries that has like the. The angry claws, you know, like. Like.
• 21:18
  > Dave>Oh, compass.
• 21:19
  > Announcer>Yeah. Like krampus or Sinterklaas, probably.
• 21:22
  > Dave>Well, because it, uh, eastern Europe, you know. I mean, there's a lot of reasons.
• 21:26
  > Kendall>Like that up there.
• 21:27
  > Dave>Yeah. There's a lot of kids who aren't getting anything for Christmas. That's all I'm saying. So you gotta give them a reason.
• 21:31
  > Julianna>And Estonia was one of the last pagan countries to adapt christianity, so.
• 21:38
  > Dave>Dirty birds.
• 21:39
  > Julianna>Well, yeah, yeah.
• 21:42
  > Dave>There you go.
• 21:43
  > Julianna>Yeah. So the 13th century is when they converted.
• 21:46
  > Dave>They have some kind of weird.
• 21:47
  > >Wow, it's really late.
• 21:48
  > Dave>Tradition of singing song.
• 21:53
  > Julianna>Hey, yeah.
• 21:55
  > >Who's your lord and saver? Well, what's on the menu today, Bob?
• 21:59
  > Dave>Well, they wanted to get. The Estonians are also known for trying to get the best deal. Right. So they were holding out.
• 22:05
  > >They're holding out for a good messiah.
• 22:06
  > Dave>Yeah, sure. This the right price? Yes. Okay.
• 22:14
  > >What kind of beer comes with that?
• 22:17
  > Julianna>Wow. Okay, moving on. Shall we? Sure.
• 22:21
  > >Okay, we shall.
• 22:22
  > Julianna>Let's go to o two. Now, this one is a porter.
• 22:25
  > Announcer>Who to you two?
• 22:27
  > Julianna>This one is only five and a half percent aBv.
• 22:31
  > Kendall>This one I will probably only finish.
• 22:33
  > Julianna>And this is brewed with oats and rye, bursting with vanilla and chocolate flavors. Um, so barley, oats, rye, lactose bursting. They do, um, sell it in a can in Europe, but it's european like. But these are bottles here in.
• 22:51
  > Dave>The Europeans love it in the can.
• 22:53
  > Julianna>This is.
• 22:53
  > Kendall>This is a nice, easy drinking beer, which is. You don't get a lot of those from these guys.
• 22:58
  > Julianna>Oh.
• 22:58
  > Kendall>I mean, they're beers. They're not easy drinking.
• 23:00
  > Announcer>Yeah.
• 23:01
  > Kendall>The 5% goes down really well.
• 23:03
  > Julianna>Oh, yeah, it does.
• 23:06
  > >Yeah. Uh, compared to the first two we had, this is, uh, definitely, you know, like a road stop. You know, it's like my pallets going. Oh, thank you.
• 23:15
  > Announcer>How is this a risk, is what I want to know. Like, the other two, like, why do you name the low abv one risk?
• 23:23
  > >It had something to do with which wife you picked up and carried across the room. I'm sure that was the case. True. But it's, you know, it's a porter.
• 23:31
  > Kendall>But it's got a big personality. There's a lot. It's got a lot of flavor. It's a little complex, and it's very tasty.
• 23:37
  > >It's a lot. A lot more simple.
• 23:40
  > >Um, yes. To style. Uh, for sure. Um, it's a little light on the sugars for me. It's a little watery, but nice roast finish.
• 23:49
  > Kendall>I think that's what I like about it. These other beers felt so heavy on my palate that the light is refreshing.
• 23:54
  > Announcer>The juxtaposition is quite nice.
• 23:56
  > Dave>Yeah, this one, it's weird that this is a nice palette break from.
• 24:03
  > Julianna>Yeah. In the grand scheme of things, it is a little odd, but, I mean, I'm not mad about it. And it's nice to know that they can show some restraint, considering that they almost have to be excessive and bold in the country, you know, to deal with the weather. I'm assuming that they have to deal with. And, um. And probably to go, wait, I don't know. I'm gonna, I'm gonna go out on a limb here and say, like, estonia food is not exactly overwhelming with, like, spicy flavor.
• 24:36
  > >I don't, I don't know.
• 24:37
  > Julianna>You know what I mean?
• 24:38
  > >I don't know. The cuisine in this part of the world. I am only just guessing.
• 24:44
  > >That is very close to other, you know, baltic cabbage. Yeah.
• 24:49
  > Julianna>Potatoes, pork, cheese.
• 24:53
  > >Proximity to, uh, turkey tells me that smokes rather interesting. But other than that, uh, our other resident chef here at the table is researching this in real time.
• 25:05
  > Announcer>Bread, fish, dairy, pork, potatoes.
• 25:08
  > Announcer>Um.
• 25:08
  > Julianna>Ooh. Smoked and marinated eel.
• 25:11
  > Announcer>I saw that. The one that's really open.
• 25:14
  > Announcer>Sprat sandwich on buttered rye bread with marinated sprat, green onions, herbs, and sometimes a poached or hard boiled egg. What's a sprat, kid voileb? I have absolutely no idea. I'm guessing it is a grain of some sorts.
• 25:29
  > Julianna>Oh, but I bet their rye bread is outstanding.
• 25:33
  > >Yep. I agree.
• 25:35
  > >Do we rate the porter? I don't think we.
• 25:37
  > Announcer>It's a fish.
• 25:38
  > Julianna>We are going to rate the Otu porter a four.
• 25:45
  > Dave>And you said that was the one that got the lowest ratings on untapped.
• 25:49
  > Julianna>Yeah, but I think maybe just the.
• 25:52
  > >Well, which is the cornerstone and bastion of what?
• 25:56
  > Dave>It's probably untapped. Got it wrong.
• 25:58
  > Kendall>It's probably real hardcore. Beer nerds, you know, love these beers from Estonia. They're giving them, you know, all the bottle caps and then they get a 5% beer and they're like, oh, that's only worth two bottle.
• 26:09
  > Julianna>Right? Like me, because you're expecting me and you're getting me.
• 26:14
  > Julianna>But, um. Um. Anyways, but whatever. I think it's. I think it's good.
• 26:19
  > Kendall>I. Really nice.
• 26:21
  > Julianna>Okay, now let's go to the Ruca Valley.
• 26:25
  > Dave>Oh, the rye, Lily?
• 26:27
  > Julianna>Yes. Um, rye stout with caraway, ginger and orange.
• 26:33
  > Julianna>This one is only 10% abv only.
• 26:37
  > Dave>I was expecting more.
• 26:44
  > Julianna>Now this is inspired by sweet and spicy orange cakes with a hefty dose of rye malt.
• 26:49
  > Julianna>So I guess maybe this might be like a dessert ish something, you know, like back home.
• 26:56
  > Kendall>It's not terribly.
• 26:57
  > Julianna>No, I mean, like it's based on.
• 27:00
  > Kendall>Yeah. And you get that little bit of orange. But honestly, I'm not getting much of caraway or ginger.
• 27:06
  > Announcer>The caraway is just barely there.
• 27:08
  > >Barely.
• 27:08
  > Dave>There's like an orange cup, faded out orange.
• 27:13
  > Announcer>I'm wondering how old it is.
• 27:15
  > Dave>Yeah.
• 27:15
  > Announcer>But because I would expect the orange, I like it.
• 27:18
  > Kendall>It's not as big as I thought it was going to be. A 10%. It doesn't feel cool.
• 27:22
  > Dave>I want to, I want to let it warm up a little bit too. Yeah.
• 27:24
  > >It's going to stick to everything inside you. Dave, this is, uh, uh, actually, this.
• 27:29
  > Julianna>Isn'T as like, no, it's not as viscous as the other ones were.
• 27:33
  > Kendall>Not at all.
• 27:33
  > Announcer>Not near.
• 27:34
  > Julianna>I'm getting some caraway at the end. I'll a little though. Yeah. But the orange on it is nice. It's like, um, um, those orange slices. Yeah.
• 27:45
  > Julianna>Well, yeah, that, yeah, yeah.
• 27:48
  > Julianna>I haven't had one of those in forever.
• 27:50
  > >Um, yeah, let's say brocks or um, starts of the sea. Crush. Crush.
• 27:55
  > >Orange slices. I don't know.
• 27:59
  > Julianna>I don't know.
• 28:00
  > >You know, it's the, it's the multicolored ones. Yeah.
• 28:04
  > Announcer>Oh, chocolate oranges.
• 28:07
  > Julianna>Yeah, I'm thinking of the chocolate orange.
• 28:09
  > Announcer>I know what you're thinking about too.
• 28:11
  > >Yeah, I, yeah, I agree. Both these are in play.
• 28:13
  > >Yeah, I know which ones you're talking about. Whereas you slap the chocolate and it pops.
• 28:18
  > Announcer>Yeah. Slices.
• 28:19
  > >Yeah, yeah. As opposed to what I was thinking.
• 28:22
  > Announcer>Um, like the chocolate jelly candy.
• 28:24
  > >Correct. Yeah, yeah, yeah. It is definitely all down that same, uh, that same path for sure.
• 28:30
  > >And, ah, yeah, I agree. M orange is a dominant, uh, you know, uh, overtone on this. Um.
• 28:37
  > Julianna>Yeah, I wish I could taste.
• 28:38
  > Dave>Which is ginger. Yeah. I mean, it's nice, but if it warms.
• 28:42
  > Julianna>Yeah, yeah. Maybe, maybe we can go and revisit.
• 28:46
  > Dave>Another, another fun fact. Another odd sport they love in Estonia is. I'm not sure I'm pronouncing it right. Kiking, which is where you strap yourself into this big swing and you go around and around and around until you vomit. I think your vomit or your head falls off. I don't know.
• 29:04
  > Announcer>Do you?
• 29:06
  > >And again, where do you put this on your resume? At the top, at the bottom? In the middle. Is there a training class? Is there?
• 29:12
  > Dave>I think the winner is the one who sprays their vomit the farthest or.
• 29:17
  > Announcer>On themselves or on someone else.
• 29:19
  > Dave>So you probably, you know, you pound about.
• 29:21
  > >So you your favorite twelve year old and throw them on a swing, or.
• 29:25
  > Dave>You pound three, three of these 13% stouts, and then you get on the swing and go round and round and round.
• 29:32
  > >All right, Timmy, this is your contribution to our family. Okay? I want you to hurl big enough.
• 29:40
  > Dave>Throw chunks for daddy.
• 29:43
  > Dave>Uphold our family honor.
• 29:45
  > >Yes.
• 29:47
  > Julianna>It tastes like. Why are we doing this?
• 29:50
  > >There you go. I think that's probably what most kids say when they're drafted into, uh, such the occasion. Wow.
• 29:58
  > Julianna>Wow.
• 29:59
  > >Well, yeah, I. This is one of those beers. I'm not quite sure I would come back around to it.
• 30:04
  > >Uh, it's gonna fall in that same category of. Yeah, I'm glad I had it once, but, yeah, you know, I don't know that I would have, like, a full eight ounce.
• 30:14
  > Dave>I think if the ginger had come out more, I think it would been a more interesting beer.
• 30:21
  > Julianna>Yeah. Because that would balance out from the, uh, sweetness of the orange.
• 30:25
  > Announcer>I want to see if it warms up a little bit. Yeah.
• 30:29
  > Dave>See if it comes back out. Well, what do y'all want to do?
• 30:32
  > Julianna>Yeah, that's fair. That's fair.
• 30:33
  > Dave>Yeah.
• 30:35
  > Julianna>I'm gonna say three.
• 30:36
  > Dave>Yeah.
• 30:41
  > Julianna>Now, this next one is interesting.
• 30:46
  > Dave>Oh, is this the goad?
• 30:48
  > >I mean, this is the goat.
• 30:50
  > Dave>That's right.
• 30:51
  > Julianna>Not the goat, but the goat. So this is this bell bule, um, or otherwise known as beautiful bubble. It's an imperial goza with red currants. It's 8% abv.
• 31:05
  > Announcer>Um, that's a high abv gose.
• 31:08
  > >Super high.
• 31:09
  > Dave>There's a lot of stuff in this beer.
• 31:11
  > Julianna>But interesting, though, that this is matured in Sauternes and champagne barrels.
• 31:18
  > >Interesting. Really?
• 31:20
  > Julianna>Who would have thought to do that?
• 31:23
  > >Wait, I'm sorry. You said champagne barrel?
• 31:25
  > Julianna>Yes.
• 31:25
  > Announcer>And Sauterra.
• 31:27
  > >Uh, right there. Yeah.
• 31:29
  > Julianna>I'm confused.
• 31:31
  > >There is no such thing as a champagne barrel.
• 31:33
  > >So this is true.
• 31:35
  > Announcer>Well, I guess maybe they mean, uh.
• 31:38
  > >The resident one geek at the table goes party foul.
• 31:42
  > Announcer>Um, it's a sparkling barrel.
• 31:46
  > Announcer>Maybe m to tank.
• 31:50
  > Julianna>We're sipping.
• 31:52
  > >There's sipping.
• 31:52
  > Announcer>There's real red currants floating around.
• 31:54
  > >I'm looking for those. I'm looking for those champagne barrels.
• 31:58
  > Dave>I think there's a whole, uh, red currant in my beer.
• 32:01
  > >Hmm.
• 32:01
  > Julianna>A whole one. Okay.
• 32:03
  > >I'm gonna have to, uh, come back and discuss the word imperial Goza. Yeah, m yeah.
• 32:09
  > Dave>Um, um, pretty good.
• 32:12
  > >I don't think it's.
• 32:13
  > Kendall>Yeah, I don't think it's bad.
• 32:14
  > Julianna>Well, more amusing.
• 32:16
  > Kendall>Let's m see what Mike thinks.
• 32:17
  > >Let's see what Mike thinks. I like that.
• 32:22
  > Julianna>Welcome back, everyone.
• 32:23
  > Dave>Maybe that's what they mean.
• 32:24
  > Julianna>So today we are doing a brewery takeover from a brewery in Estonia called Puhala Elk. Elk. And, um, right next to the goat.
• 32:41
  > Dave>We have an elk shaped panada.
• 32:46
  > Julianna>No, we are not making fun of Dave's computing skills.
• 32:51
  > >This is all Dave's fault.
• 32:54
  > Dave>It's not like you would have read it correctly, even if.
• 32:57
  > >Oh, yeah, I read it dead on m. Oh, boy.
• 33:00
  > Julianna>Okay, so right before the break, we started discussing beautiful bubble, otherwise known as bel buhl, which is an imperial Goza, uh, with red currants that is aged on Sauternes and allegedly, champagne barrels.
• 33:14
  > >So I guess the thing that's striking me first is just wrapping my head around the concept of an imperial Goza. Because, you know, to me, Goza is. It's a. You know, it's a. It's a blue cat, uh, a blue collar beer.
• 33:31
  > Dave>Working man's beer.
• 33:32
  > >It was a working man's beer. It was never meant to be, you know, jacked up. It's been fruited with every kind of fruit on the planet that I can possibly imagine.
• 33:41
  > >I. But to me, I don't know, it's just. It's. It's, uh.
• 33:46
  > >Uh. It's not all coming together. Uh.
• 33:48
  > >Uh. You know, I don't think that the red currents are really kind of the star of the show, you know, in this. I don't get the point that you would Jack, you know, everything up in terms of the ABV.
• 34:00
  > >Um, you know, I don't know. It's just.
• 34:03
  > >It. It tastes like a bad idea.
• 34:06
  > Announcer>It's like this brewery's spinal tap. It's like, this one goes to eleven. Because we can correct.
• 34:11
  > >Yeah, exactly.
• 34:12
  > Announcer>We're gonna make it.
• 34:13
  > Dave>I mean, I really don't like to agree with Mike, like, ever in life, but I do agree, like, there are certain styles.
• 34:21
  > >Would you carry me across the room?
• 34:24
  > Announcer>I don't think I'm getting serious.
• 34:28
  > Dave>I'm sorry.
• 34:28
  > Julianna>Do we need to leave and start?
• 34:31
  > >Yeah. And really bad imperial goes.
• 34:36
  > Dave>A couple guys show up to a bar and they're like, I could carry her from there to there. Oh, I could carry her 30, 30ft. Um, no, but, like, I think there's certain styles, like, why do you need to make it an imperial version? You know, why do we need an imperial pilsner or an imperial Berliner vice or all these beers that are meant to be low abv, sessionable, enjoyable beers.
• 35:04
  > >Right?
• 35:05
  > Dave>And it's like, nah, uh, let's make a 12% version of.
• 35:08
  > Announcer>Because there's a segment of the. Because we consumer that will be like, I want the highest abv. I mean, look at all the voodoo ranger stuff selling for two or$4 for a 19.2.
• 35:18
  > Dave>Sad truth. Yeah. It's like somebody's like, if I can't get hammered off one can of this, I'm not gonna buy it.
• 35:24
  > Dave>So, you know, I'm.
• 35:27
  > >I don't think it's just walk past the beer and pick the everclear just to get to the point.
• 35:33
  > Kendall>I don't think this is a terrible beer, but I, I think you're right.
• 35:36
  > Kendall>It's like, what's the deal with an imperial Goza? It feels.
• 35:38
  > Announcer>Why?
• 35:39
  > Kendall>Yeah, it's the, the beer is, is not awful, but it's.
• 35:43
  > Dave>I think they could have made an incredible version of this.
• 35:46
  > Dave>Like, why crank 5%?
• 35:48
  > Kendall>Just, just to get it to 10%?
• 35:50
  > Julianna>So the red, the red currant is nice, though, in.
• 35:52
  > Announcer>Agreed.
• 35:54
  > Julianna>And I have to admit, I don't know that I've had a goza, uh, with red currant before, and I think that's a very, like, european yemenite thing versus here in the states. You know what I mean?
• 36:04
  > Kendall>Like, I just, I feel like the, the alcohol level is clashing with the salinity, too. It's a little crush up there.
• 36:10
  > Dave>Yeah, agreed.
• 36:12
  > Julianna>Because you're getting a little, I mean, I dare I say, you're getting a little alcohol burn almost on it. It is confusing.
• 36:18
  > Dave>I feel like they're trying to go too many.
• 36:20
  > Announcer>Is that the bitterness of the currents or is that the burn of the alcohol? No, no, that's the alcohol.
• 36:24
  > Julianna>Right. Yeah. Um, well, so, I mean, in the grand, okay, so in the grand scheme of things.
• 36:31
  > Julianna>Yeah, we're gonna go with a two for this.
• 36:34
  > Dave>It's a miss. But if it had been 4%, it's not a bad beer. It just, it could be better.
• 36:39
  > Julianna>Yeah.
• 36:40
  > >Um.
• 36:40
  > Julianna>Um.
• 36:41
  > Dave>And mike broke something.
• 36:42
  > Julianna>No, he didn't break it.
• 36:44
  > Dave>He broke it.
• 36:44
  > Julianna>He. No, he didn't break it.
• 36:47
  > Dave>Um, so in the winter in Estonia, it can get down to negative 45 degrees at night.
• 36:52
  > Announcer>Is that Celsius or Fahrenheit?
• 36:54
  > Dave>Fahrenheit.
• 36:54
  > Announcer>Okay.
• 36:55
  > Julianna>Wow.
• 36:59
  > Julianna>You got any other tidbits? Um.
• 37:00
  > Kendall>Um, that's why they like 1013 percent beers. It makes sense.
• 37:06
  > Julianna>Ah.
• 37:06
  > Dave>More than 50% of Estonia is covered in forest. So you're right. If you're looking to move somewhere, they got. Oh, and they have more, uh, animal predators. Uh, uh, per capita I think, than I most other countries.
• 37:22
  > Julianna>More animal predators.
• 37:25
  > Dave>They have 250 wolves, 950 brown bears, 12,000 wild boar, 12,000 moose, and about 150,000 wild goats.
• 37:39
  > Dave>And I don't know if you've ever been attacked by a wild goat, but.
• 37:42
  > Announcer>Uh, did it head butt you when.
• 37:44
  > Dave>He brings 149,000 of his friends?
• 37:47
  > Dave>Um, yeah.
• 37:49
  > Julianna>Wow.
• 37:49
  > Dave>Mike just left. Okay.
• 37:51
  > Announcer>It was known simply as Livonia before it became Estonia.
• 37:57
  > Julianna>Oh, and when was that?
• 37:59
  > Announcer>Um, um, 15 hundreds.
• 38:05
  > Dave>Um, somebody was like, livonia. That's a stupid name.
• 38:11
  > Announcer>Michigan. I was wondering if there's a, yeah.
• 38:14
  > Julianna>Well, that might be then Livonia. That might be that production of.
• 38:20
  > Announcer>High production of Pete.
• 38:21
  > Dave>Oh. Their flag is sort of based m on nature because it's like blue, then green, then another blue or something.
• 38:32
  > Dave>I'm sorry, blue, black and white. Nevermind. I've totally lied.
• 38:35
  > Julianna>Wow.
• 38:36
  > Dave>Well, I'm not a flagologist.
• 38:40
  > Julianna>Flagologist?
• 38:41
  > Dave>Yeah.
• 38:42
  > Julianna>I didn't know there was such a thing as a flag.
• 38:43
  > >Oh, just.
• 38:44
  > Julianna>Okay.
• 38:45
  > Kendall>Um, maybe we got the wax off this beer.
• 38:48
  > Julianna>The next one that we're.
• 38:50
  > Dave>Oh, so Mike was struggling with wax now.
• 38:52
  > >Well, whatever.
• 38:55
  > Julianna>Um, the next beer that we are going to talk about is the moose cooled.
• 39:00
  > Julianna>This is another porter. This is 7.8% abv. So a little bigger.
• 39:06
  > Announcer>It's a gorgeous head.
• 39:07
  > Julianna>Yeah. It's a rich porter with smooth honey notes brewed with lactose for that extra silky texture.
• 39:13
  > Announcer>Great.
• 39:13
  > Dave>Now, um, Mike, I always like when you talk about the key characteristics of a porter.
• 39:19
  > >Yeah. So the taste profile is a roly poly tootsie roll. It has, I don't know, the sugar and roast quality that I find that candy is kind of like, is it tastes like that, you know, when somebody hands me a porter.
• 39:38
  > Kendall>Yeah. This is a big porter, but it's, it's got all those flavors you're looking for.
• 39:41
  > >Yeah, that's spot on.
• 39:43
  > Dave>Yeah.
• 39:44
  > Julianna>Oh, uh, God.
• 39:45
  > Kendall>Yeah.
• 39:45
  > >That's really, yeah.
• 39:46
  > Julianna>This is nice.
• 39:48
  > >This is the best.
• 39:48
  > Kendall>I think it would have been better without the lactose. I would like this a little more dry.
• 39:52
  > Announcer>Agreed.
• 39:52
  > Dave>Yeah.
• 39:53
  > Kendall>But the other flavors are all good.
• 39:57
  > Dave>It could be any beer with lactose.
• 40:00
  > >I like it better without lactose intolerant.
• 40:03
  > Announcer>I mean, they're, we're out there, you know, don't, uh, um, don't forget about it.
• 40:07
  > Dave>Just mean his body. He, it's his mentality, too.
• 40:10
  > Announcer>Yes, I'm bigoted against lactose.
• 40:12
  > >This is where very, uh, well balanced. I, um, think it's, um, definitely into style.
• 40:20
  > >Um, I like the start. I like the finish. This is uh, everything is well done. Yeah.
• 40:25
  > Dave>Mike would carry this beer from one village to another.
• 40:28
  > Julianna>He would? Yes. This would be his wife.
• 40:31
  > >I would carry this across the room. Yeah, I would. Dave.
• 40:34
  > >Yes. Uh. Uh, great beer. This is the best one in the flight.
• 40:38
  > Kendall>I think so.
• 40:39
  > >Yep.
• 40:39
  > Dave>Yeah.
• 40:40
  > Julianna>Yeah, yeah. Um. Um. Yeah.
• 40:42
  > Dave>All right, let's do it.
• 40:43
  > Julianna>Okay, we are rating this one a four. That was the moose.
• 40:50
  > >Moose.
• 40:52
  > Julianna>Moose.
• 40:52
  > Announcer>If you had to guess.
• 40:58
  > Announcer>Yes.
• 41:00
  > Julianna>Okay. Any more fun facts? Good old boy. Dave.
• 41:03
  > Dave>Uh, wow. Thanks for putting me on the spot.
• 41:06
  > Announcer>If you had to guess at what the five pillars of estonian culture were, I'm going to give you four. I'm going to give you four. Guess at the fifth.
• 41:14
  > Announcer>So one, music. Two, nature. Three, food for innovation.
• 41:22
  > Announcer>Anyone?
• 41:23
  > Julianna>Five, hockey.
• 41:25
  > Announcer>No, quite the opposite.
• 41:28
  > Announcer>Sauna. Saunas is a pillar of estonian culture.
• 41:33
  > Announcer>20% of it makes sense.
• 41:36
  > Announcer>Well, I mean, it's us.
• 41:38
  > Julianna>Uh, okay, I guess the baltic seas got okay.
• 41:42
  > Dave>Well, no, like, I think sauna is a very big part of a lot of the culture in eastern Europe, you know? I know Russia, baltic region. They beat you and, uh, beat each other with those branches.
• 41:54
  > Announcer>Beat sticks or.
• 41:55
  > Dave>Yeah, no, it's like these guys, they all get naked, they hang up.
• 42:01
  > Dave>Please stand still.
• 42:02
  > >So I hit you with the big stick. Once again.
• 42:05
  > Dave>They all hit. They drink vodka and hit each other with sticks.
• 42:07
  > Announcer>Well, and isn't it a bunch of sticks?
• 42:10
  > Dave>Yeah.
• 42:10
  > Announcer>Like, that are bound together.
• 42:12
  > >So you're saying, like, cling on paint sticks.
• 42:16
  > Dave>It's a lot of spanking. Okay, let's just call it what it is. It's fellas spanking other fellas.
• 42:22
  > Announcer>Do you know what a bundle of sticks another name for it is? I'm not going to say it, but you can look that up and then draw your own conclusions.
• 42:35
  > Dave>It's also the word, uh, for a cigarette in, uh, England.
• 42:39
  > Announcer>It is indeed.
• 42:40
  > Julianna>Really?
• 42:41
  > Dave>Yeah.
• 42:42
  > Julianna>Oh, that's weird.
• 42:44
  > Dave>Yeah, things just got a little off the rails here. Oh, fun fact.
• 42:50
  > Dave>Away from, uh, Drew's, uh, weirdness, uh, Estonia is a great place to see the northern lights. So if you're wanting to go see.
• 42:58
  > >The northern lights, that's been pretty cool. We. Yeah, we've been able to see those here at the studio location recently. That was pretty cool.
• 43:06
  > Julianna>Yes. Okay, well, let's get on to another beer. Let's talk about the, uh, Jacuzzi.
• 43:15
  > Announcer>We're gonna continue bread, continue bread, continue.
• 43:18
  > Julianna>Bread, continue bread, continue bread, which is a feral aged imperial porter.
• 43:26
  > Kendall>Wow.
• 43:27
  > Julianna>Yeah. Twelve and a half percent abv. So this rich imperial porter is brewed with toasted.
• 43:35
  > Julianna>Rye flakes and aged in bourbon and american rye whiskey barrel go into a diabetic syrup.
• 43:44
  > >Um, so someone took the last beer and they dropped in, like a, like 20 sugar cubes, some simple syrup out of the room.
• 43:51
  > Kendall>Yep.
• 43:52
  > >And they shook it up and they said, okay, you know, this is gonna get better. So did. Yeah.
• 43:57
  > Kendall>It's incredibly sweet, this one.
• 43:59
  > >From hero to zero. Like, in a split second.
• 44:02
  > Dave>This is, ah, not.
• 44:03
  > >Not good.
• 44:04
  > Julianna>Um, it's just that it's real. I wonder where that sweetness comes from, though.
• 44:11
  > >Oh, um, it feels lactose laden to me.
• 44:14
  > Julianna>Yeah. Oh, and that's sad, because I was looking forward to it, especially with all the rye. I was like, hmm. M bring it.
• 44:22
  > Dave>I think the actual translation is, continue adding sugar to your bread.
• 44:28
  > Julianna>Is that. Yeah, maybe, maybe.
• 44:31
  > Julianna>All right. Yeah. Um.
• 44:34
  > Julianna>Um.
• 44:36
  > Dave>Oh, is this a cuvette?
• 44:38
  > Julianna>Are we doing a cuve?
• 44:39
  > >I need a cup. Just a black cup. Thank you.
• 44:43
  > Dave>I thought you were saying, stretch it out. Stretch it out.
• 44:45
  > Julianna>No. Ah, sorry.
• 44:47
  > Dave>Drink more, drink more.
• 44:49
  > >Continue this bread. Just glitch here at the table.
• 44:51
  > Dave>Continue the bread. Continue the bread.
• 44:54
  > >So next week on I hate wax.
• 44:59
  > Julianna>Okay, for those of you not understanding, because you're not seeing the video, all of the offerings from this brewery are coming in bottles. And some of them, um, have been waxed. Waxed?
• 45:15
  > Dave>Dipped in wax.
• 45:17
  > Julianna>Yes, wax. And because it's preserving, allegedly.
• 45:25
  > Julianna>But, um, it has proven to be very challenging.
• 45:31
  > Julianna>Yes, very challenging, says the French.
• 45:38
  > Julianna>Okay. But anyways, back to the, uh, continue bread.
• 45:41
  > Dave>What did you think about continue bread?
• 45:44
  > Julianna>You know, if it wasn't so sweet, it would be okay.
• 45:50
  > Dave>Well, I mean. Okay, it's her.
• 45:54
  > Announcer>She's.
• 45:54
  > Dave>That's like saying, if Mike wasn't such a jerk, he'd be a great guy.
• 46:02
  > >Oh, you're not gonna play? Oh, I like that. So, yeah, I mean, I'm glad.
• 46:08
  > Julianna>Yeah, it's. It's. It's a one.
• 46:10
  > Julianna>It's just.
• 46:11
  > >It's not.
• 46:12
  > Julianna>I, um.
• 46:13
  > Dave>I want you to know, Mike, I specifically did not load that.
• 46:16
  > >Yeah. Thank you.
• 46:17
  > Dave>Yeah.
• 46:17
  > >It's because you had so many.
• 46:19
  > Dave>I didn't want to get interesting things.
• 46:21
  > >Because I carried you across the room.
• 46:25
  > Julianna>Okay.
• 46:26
  > >One more, Estonia.
• 46:27
  > Julianna>Yes. One more.
• 46:28
  > Julianna>Now, this one is kind of cool. This is called Zeit, and this is otherwise known as thyme. This is a wheat wine style ale which is brewed in collaboration with Wyhan Stefan.
• 46:43
  > >This, um, has apricots on the nose.
• 46:45
  > Announcer>Yeah.
• 46:46
  > Julianna>So this is 12%.
• 46:47
  > >Absolutely.
• 46:48
  > Julianna>It's a rich wheat wine style ale aged in tawny ruby and white. Port wine barrels.
• 46:58
  > >This kitchen sink.
• 47:02
  > >I'm thinking this is going to be like utopias, but.
• 47:09
  > Dave>It'S got.
• 47:12
  > >I'm not even tasting. I'm just simply looking at Kendall's face and he's making the same face that he made when he has utopia. So, you know, it's.
• 47:21
  > Julianna>There's a lot going on.
• 47:23
  > Kendall>Going on. Very strong.
• 47:25
  > Julianna>Yeah.
• 47:25
  > Dave>Good. Coughs what's the ABV on this one? Um, um, 27.
• 47:30
  > Julianna>No. Twelve.
• 47:31
  > Dave>No.
• 47:32
  > Kendall>Tastes higher.
• 47:33
  > Announcer>It does taste higher.
• 47:34
  > Dave>It burns.
• 47:34
  > Kendall>It's a little harsh.
• 47:35
  > Julianna>It burns.
• 47:36
  > >None of this is working well.
• 47:38
  > Julianna>It's just because it's got, like, why would you do tomorrow ruby and white port?
• 47:42
  > Dave>Oh, because they can only get so many port barrels.
• 47:45
  > Announcer>Yeah.
• 47:46
  > >If you pour the two ones together, it still does not equal two.
• 47:53
  > >Yep.
• 47:54
  > Dave>This tastes like you could cleanse, uh, a wound with it.
• 47:56
  > Julianna>Uh, okay, fine.
• 47:57
  > Kendall>Yeah. My least favorite.
• 47:58
  > Julianna>So, sadly, we're going to rate this a one.
• 48:01
  > Kendall>You know what I mean? Back to that. Generally don't like wheat wines, but you take it to imperial strength and then put it in a barrel and it just gets weirder.
• 48:10
  > Julianna>Yeah, right.
• 48:11
  > Announcer>Agreed.
• 48:11
  > Dave>Yeah.
• 48:12
  > >Interesting flight? Um. Um, you know, some hits, some not so good hits. Uh, uh, these big, big, big, big beers.
• 48:20
  > Julianna>Yeah, yeah.
• 48:20
  > Dave>Well, it's, it's. You're swinging hard, so it's either.
• 48:23
  > >I will go back to that imperial porter all day long. Yeah, it's really good.
• 48:27
  > Julianna>Yeah.
• 48:27
  > >Quite tasty.
• 48:28
  > Julianna>Yeah, that, that was. But, but again, to me, it's interesting to see what other countries are coming up with and how their flavor profiles are different than ours. And ours are so diverse here in the US. But anyways, well, that's gonna do it for today. Um, good old boy. Mike, thank you so much for being here and helping me with the wax.
• 48:47
  > >Well, me and, um, wax gate. My, uh, three fingers left on my right hand. Thank you for joining us for this exciting episode of sip sudden smokes. I'm gonna ask you to keep on sipping.
• 48:59
  > Julianna>Go to bike. Kendall, thanks so much for being here.
• 49:01
  > Kendall>I love being on the Estonia show. And how did we not talk about link from Encino Manda at all?
• 49:06
  > Julianna>Oh, my gosh.
• 49:07
  > >We missed that opportunity.
• 49:08
  > Dave>He got it in. He got it in.
• 49:09
  > >Do you think he would carry somebody across the room? I think so.
• 49:11
  > Julianna>He totally would. He really would. He's a hopeless romantic. Um, please tell us about your blog.
• 49:17
  > Kendall>My beautiful wife and I blog about the good news of good beer at beer makes three.com.
• 49:22
  > Julianna>Good a boy. Drew, thanks so much for being here.
• 49:24
  > >Casioli, rojitos I knew that was coming.
• 49:28
  > Dave>Kudo boy Dave, I can't follow that.
• 49:32
  > >He just insulted you, man. What did you say about my mama?
• 49:37
  > Kendall>You can barely say it.
• 49:38
  > >Anything about your mom?
• 49:39
  > Dave>Yeah, this is good.
• 49:40
  > Julianna>Ogal, Julianna, keep on m chuggling and we'll catch you next time.
• 49:45
  > Announcer>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.
• 49:54
  > >Give it a little tappy. Tap, tap, tap a roof.
• 49:57
  > Announcer>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 sipsudsandsmokes, and our Facebook page is always buzzing with lots of news. Youll also be able to interact with the thousands, millions and millions of other fans on those social media platforms. Do us a favor. Take the time to rate this episode. If youre listening to us online, thats 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.
• 50:55
  > Announcer>This has been a one tan hand production of sips, 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.