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Frogs in the Aquarium · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of Sip Suds and Smokes.
• 0:04
  > Speaker B>Today's episode is a brewery takeover.
• 0:06
  > Speaker B>Hop and Frog is an artisanal brewery in Akron, Ohio.
• 0:11
  > Speaker C>First, we'll be starting off with smashing honey blonde. Then we'll be making a segue into Boris the crosscher oatmeal imperial stout. And then we'll segue over to flarger.
• 0:27
  > Speaker C>Just. I can't with the spelling, guys. Swiss style celebration lager. Sounds like a dessert cake. Probably is. Then we'll move on to plum tuckered out double decker porter.
• 0:38
  > Speaker C>Double double porter, double double. Right. And then five down to. We'll move to den Hog english style imperial oldale. That was two a's. That was not an a with an umlaut. Just want to be clear about that hag.
• 0:53
  > Speaker A>We'll be right back after this break.
• 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. It sits. Suds and smokes with your smoke. And host the good old boy.
• 1:49
  > Speaker D>Suds.
• 1:50
  > Speaker B>Suds. Uh, suds.
• 1:52
  > Speaker A>Uh, it's time for more suds.
• 1:56
  > Speaker B>Hello, everyone. Let's get comfortable. Welcome to another sud segment where we believe that life is precious and shouldn't be wasted by bad beer. Those are words to live by. I'm, um, one of your hosts, goodo Gal Juliana. And joining me today at the table is goodo boy Kendall.
• 2:17
  > Speaker E>Hello.
• 2:17
  > Speaker D>It's a pleasure to be.
• 2:18
  > Speaker B>Hi.
• 2:19
  > Speaker F>Hi.
• 2:20
  > Speaker B>Goodo boy Carl. Hi.
• 2:22
  > Speaker F>Greetings.
• 2:24
  > Speaker B>Good old boy Sparky.
• 2:25
  > Speaker C>I'm not wearing pants.
• 2:29
  > Speaker B>Of course you're not. Good to boy Dave.
• 2:32
  > Speaker E>I took Sparky's pants.
• 2:35
  > Speaker B>Figures.
• 2:37
  > Speaker B>Okay. Today's episode is a brewery takeover. Hop and Frog is an artisanal brewery in Akron, Ohio. They opened in 2006 and have won numerous awards, including a gold medal at the 2023 GABF or great american beer festivals. That, for those of you that don't know, the short version, um, for one of their beers that we have in the lineup today, but I'm not going to tell you which one. We'll just have to wait and see. Do you guys know anything about hopping frog? Have you had hoppin'frogs before?
• 3:11
  > Speaker C>I've had them before, and I know that they make their labels and logos with Ms paint.
• 3:16
  > Speaker B>Nice.
• 3:17
  > Speaker C>Yeah.
• 3:18
  > Speaker E>Fair, fair.
• 3:20
  > Speaker D>You know what? I have heard conversations about their logos on other beer podcasts, so it's great that we went there.
• 3:27
  > Speaker C>I just wanted to rip the band aid off the m elephant in the room.
• 3:30
  > Speaker D>M. Yeah, it's a little funny.
• 3:32
  > Speaker E>It's distinctive.
• 3:34
  > Speaker B>That's a word for it.
• 3:35
  > Speaker F>Some would say old school.
• 3:36
  > Speaker C>Sure.
• 3:39
  > Speaker D>Now I remember probably about 1012 years ago, first finding these on a trip to Ohio. And. Yeah, pretty quickly figured out they made a lot of good, big barrel aged beers.
• 3:50
  > Speaker E>They definitely lean heavy on the.
• 3:53
  > Speaker E>Mhm.
• 3:54
  > Speaker B>Um, yeah, they do.
• 3:57
  > Speaker B>Speaking of which, goodo boy, Sparky, since you look like you're feeling froggy today, why don't you give us today's lineup?
• 4:03
  > Speaker C>You got it. All right, so first we'll be starting off with smashing honey blonde.
• 4:09
  > Speaker C>Then we'll be making a segue into Boris the crosser oatmeal imperial stout. And then we'll segue over to.
• 4:20
  > Speaker F>I just.
• 4:21
  > Speaker C>I can't with the spelling, guys. Swiss style celebration lager. Sounds like a dessert cake. Probably is.
• 4:27
  > Speaker E>You have to pretend that you're swedish and say.
• 4:29
  > Speaker C>Then we'll move on to plum tuckered out. Double decker porter. Double, double porter, double double.
• 4:35
  > Speaker C>Right, then five down to.
• 4:37
  > Speaker C>We'll move to den hog english style imperial old ale. That was two a's.
• 4:43
  > Speaker C>That was not an a with an umlaut. Just want to be clear about that hag. Cool.
• 4:48
  > Speaker B>Perfect. And then if time permits, we may have a beer or two or three something.
• 4:55
  > Speaker C>Dear my family, I'm really sorry about that potential. Just wanted to get that out there.
• 5:01
  > Speaker C>Disclaimer makes me legally covered in case.
• 5:03
  > Speaker E>Of man forcibly removed from dance. Maybe that's.
• 5:07
  > Speaker B>Who knows? Who knows? Well, thank you, Sparky. Okay, good a, boy. Carl, why don't you give us the suds ratings for today?
• 5:14
  > Speaker F>All right? We're going to be discussing and rating these beers, uh, with these suds ratings.
• 5:20
  > Speaker F>Plus our signature belching sounds as revolting as they are, here are those ratings. Now, number one. That sucks. Give me anything but an iron city beer.
• 5:30
  > Speaker B>Nice.
• 5:31
  > Speaker E>Oh, wow.
• 5:32
  > Speaker B>Hey, he knows.
• 5:33
  > Speaker E>He represented your.
• 5:35
  > Speaker B>That's. That's the Pittsburgh side. That's gross.
• 5:37
  > Speaker E>No, that's what I'm saying.
• 5:38
  > Speaker F>It tastes like glue. Two. Was that a belch?
• 5:44
  > Speaker F>Three. Uh, what a relief.
• 5:50
  > Speaker F>Four, a body really should not make this sound.
• 5:57
  > Speaker F>And five. Listen to that hang time. Give me another.
• 6:02
  > Speaker F>Like he was born for this role.
• 6:07
  > Speaker F>Not my first rodeo.
• 6:09
  > Speaker B>That was perfect.
• 6:10
  > Speaker B>Okay, let's get to the frogs.
• 6:12
  > Speaker B>Um, the first one that we are going to talk about is very benign in the scheme of things. It is the smashing honey blonde coming in at 5.2% abv. Um, light and refreshing with a splash of honey to add some awesome flavor and fun. It's just simply smashing. And a recent GABF award winner, whoever.
• 6:35
  > Speaker E>Makes their labels also writes their copy.
• 6:38
  > Speaker B>Yeah.
• 6:39
  > Speaker F>Old school.
• 6:40
  > Speaker C>Um, thoughts? The floralness of the honey surprised me.
• 6:46
  > Speaker C>In a good way?
• 6:47
  > Speaker D>Yeah.
• 6:47
  > Speaker C>In a good way. Yeah. I don't know what kind of honey it is, but if you like honey.
• 6:52
  > Speaker E>In a beer, this is a good beer for you.
• 6:55
  > Speaker F>I thought the honey was really pretty delicately applied.
• 6:58
  > Speaker B>Yeah.
• 6:59
  > Speaker F>No, a lot of times you start talking about specialty ingredients in beer, they tend to just clobber you like a hammer.
• 7:06
  > Speaker E>Yeah.
• 7:07
  > Speaker F>Um, I thought the honey was well placed and balanced.
• 7:11
  > Speaker B>Well.
• 7:11
  > Speaker E>And sometimes if you use honey, it just dries the beer out, and you don't get what you maybe thought you were going to get. But this one, I agree. I like honey beers, and I think this is about right where you want it to be.
• 7:25
  > Speaker B>Yeah. No, this is impressive to me, and I could see why. This one, I don't know. Blonde. I have a hard time with blonde beers because I'm usually expecting more, and I get a lot less out of it, and then I feel like I'm just drinking water.
• 7:40
  > Speaker E>Well, they are blonde, though. Shouldn't expect too much.
• 7:46
  > Speaker B>So this one, though, has a lot of flavor. Yeah, the honey has got, like, a nice floral component to it. It's a little, like, champagney at the end, but I'm not mad about it. And, uh, it's just very pleasant. I mean, it's not necessarily like a lawnmowing, crushering hot, like summer beer, but it's really pleasant, considering the assault of things to piggyback.
• 8:13
  > Speaker C>Oh, I'm sorry. I'm like, carl was just like, it is really well applied. I mean, it just kind of fits in like a glove there. Um, it's not too much in your.
• 8:21
  > Speaker F>You know, to win medals, I think you have to send in beers that are over the top. You got to think about this board of judges who are sampling beer after beer after beer after beer. And so in order for something to stand out in medal, it oftentimes needs to be almost an imperial version of what that style really ought to be. And I think the judges did a great job on this because this is a very well balanced and delicate beer that you might not expect to meddle at that level, because it's got to compete with so many other things that judge has got to try.
• 8:54
  > Speaker D>It is soft and delicate, but one of the things I noticed is the carbonation of this really is what's making those flavors pop.
• 9:01
  > Speaker C>Yeah.
• 9:04
  > Speaker D>It'S a really fine carbonation, but it kind of just makes the beer dance on your tongue, and it's, uh, just a beautiful, soft beer.
• 9:11
  > Speaker E>Well said.
• 9:12
  > Speaker B>Yeah. Considering like the honey that's in it. That would kind of make the carbonation harder. Yeah.
• 9:17
  > Speaker B>This is beautiful. And we are going to rate this.
• 9:24
  > Speaker B>Okay. Five on it.
• 9:27
  > Speaker B>Yeah, let's do it.
• 9:32
  > Speaker B>So pleasant and honestly, for what we have to come, thank you for not.
• 9:39
  > Speaker C>Hurting us to begin.
• 9:40
  > Speaker B>No. But it's nice to know that they can make something on the light side too.
• 9:44
  > Speaker F>I look around this room, and I.
• 9:46
  > Speaker B>See nothing but untapped potential.
• 9:52
  > Speaker F>I would like to have no one ever use the term untapped on a program that I'm involved with.
• 9:59
  > Speaker C>Too soon.
• 10:00
  > Speaker B>Fair.
• 10:00
  > Speaker B>Okay, so let's move on to what I think of when I think of hopping Prague is the Boris the crusher.
• 10:09
  > Speaker B>Um, and there's many iterations of this out there, but this is kind of the original. And the base product, if you will, coming in at 9.4%.
• 10:18
  > Speaker B>This is an imperial russian. It's an bodacious oatmeal russian imperial stout that will crush you like no other. Um, it's the granddaddy of all stout styles.
• 10:29
  > Speaker B>Deep roasted and full bodied flavor. And the head on this was just beautiful.
• 10:36
  > Speaker E>It seems contradictory to me, in a way, of a russian imperial oatmeal stout, though.
• 10:42
  > Speaker E>I don't know, because they seem like those are two different avenues that stouts go down.
• 10:48
  > Speaker D>But I think that's where hoppin'frog really made a big leap, and they did something nobody else in the industry was doing, because Boris is special. And I think what makes Boris special is the oatmeal stout side of it. It was unique, and it caught everybody's attention, and they made something really cool out of it.
• 11:06
  > Speaker E>That creamy mouth feel.
• 11:08
  > Speaker C>But when you say roastiness, my God, I mean, this is like the perfect snapshot of all of the coffee roastedy, dark chocolate things you're looking for without that burnt character. No, there's not the sour, I think. Yeah. Any bitterness is kind of offset by the oatmeal piece.
• 11:28
  > Speaker F>It's so roasty, it's almost nutty.
• 11:31
  > Speaker F>And I think that that is really kind of an interesting component, because a lot of times when they get real roasty, they can come across as astringent. Um, and I don't really get a lot of astringency out of it, but I definitely get nuts. Like roasted peanut, almost.
• 11:49
  > Speaker C>Yeah. And I think one of the really cool things is they've sold a lot of this. Right. I mean, this is very popular beer. They could maybe go from Ms. Paint to photoshop or maybe pay somebody, perhaps, to make, um, once again, labels just a thought.
• 12:05
  > Speaker B>Well, and the thing is, they meddled gold with this in eight and eleven, so this has been a while since they've been brewing this.
• 12:18
  > Speaker C>It's always solid.
• 12:19
  > Speaker B>I remember tasting it back then, and I can't really compare apple to see if it's apples and oranges, but it tastes consistent and dialed into me.
• 12:28
  > Speaker C>I wish I'd had this during that big snow that we had, um, a bit ago. This would have been a good snowpocalypse beer.
• 12:36
  > Speaker D>It's one of my favorite imperial stouts, and I think it is the oatmeal that's doing it. It softens everything, and it just makes it a really nice drinking beer. A lot of them can be harsh.
• 12:44
  > Speaker B>Yeah, they can. They can almost be too astringent in the roastiness. Um, I like the slickness. It's just slick enough, if that makes any sense. And it's not too oily for.
• 12:58
  > Speaker B>Yeah, it seems balanced.
• 12:59
  > Speaker E>And, like, to your earlier point, there's Boris the crusher. Then there's Boris the candy crusher. And, like, Doris the Boris the super crusher.
• 13:10
  > Speaker E>I don't know, like, chaoris the.
• 13:14
  > Speaker D>Know.
• 13:15
  > Speaker E>Then there's Taurus, the triple. Yeah, like, they have everything, man.
• 13:18
  > Speaker B>It's crazy that they do.
• 13:20
  > Speaker E>Boris was what started the whole thing.
• 13:24
  > Speaker B>All right, we'll be back in just a minute to finish this up.
• 13:28
  > Speaker B>Welcome back, everyone. Today is a hop and frog takeover. Um, for those of you that don't know, hop and frog is a brewery from Akron, Ohio. And right before the break, we were talking about Boris the crusher oatmeal imperial stout. It's a 9.4% abv beer. And, um, I think we kind of pretty much said what we wanted to say about it. We are going to rate this a five. Yeah.
• 13:58
  > Speaker B>All right, now, Sparky, let's get into a little story time.
• 14:04
  > Speaker C>All right, guys. Well, something came across my desk, and I just want to make sure the world knows about it.
• 14:10
  > Speaker C>Man arrested after naked dive into aquarium at Alabama bass Pro shop George Owens, 42, was arrested after he allegedly stripped naked and jumped into a bass pro shop aquarium.
• 14:25
  > Speaker D>Oh, I heard about this.
• 14:26
  > Speaker C>It's real.
• 14:28
  > Speaker F>Yes.
• 14:30
  > Speaker E>Kendall gets around a lot.
• 14:32
  > Speaker C>A man was arrested and will be charged Friday after he dove naked into the aquarium at a bass pro shop in Leeds, Alabama. M Leeds police Chief Paul Irwin said the incident happened shortly before the store closed. The 42 year old man reportedly began acting erratically and intentionally drove a vehicle into a pole in the store parking lot. The chief said the man's family told police he suffers from mental illness. Oh, this is sad now. After the crash, police said the suspect exited the vehicle, stripped off his clothes and ran into the bass pro shop.
• 15:06
  > Speaker C>Once inside, the man jumped into the aquarium.
• 15:09
  > Speaker C>George Owens, 42, was arrested Thursday night after he allegedly got naked and dove into the bass pro shop aquarium, Erwin said. Officers were dispatched to the store to remove the man from the fish tank. The suspect was belligerent and refused to cooperate with officers'instructions to get out of the water. Two Leeds officers were seen attempting to talk to the man in a video recorded by a bystander reported to AL.com. As the officers walked up to the store stairs and approached the aquarium, the man exited the water, yelled something to the officers and then dove back into the water, the report said. He was very erratic and was saying a lot of nasty things to the officers, Irwin told Fox News Digital.
• 15:52
  > Speaker C>Owens faces an array of charges from disorderly conduct and public lewdness for his alleged behavior at a bass pro shop. The man continued to shout at the officers before he climbed over the side of the aquarium and fell to the concrete. Geez.
• 16:07
  > Speaker F>Ouch.
• 16:08
  > Speaker C>Naked injuries from a height. Good God, concrete is man was apparently knocked out. Well, that ended predictably. The officers paced the man in handcuffs and then he awoke and attempted to struggle, Erwin said. He assaulted one of the officers with a kick. He could have just been practicing some dance moves. Lay off him.
• 16:27
  > Speaker E>That's fair.
• 16:28
  > Speaker C>The man was then covered by a blanket and escorted out of the store, according to AL.com. Erwin said that as officers attempted to place the suspect in the patrol car, the man kicked the vehicle door strongly and damaged the door.
• 16:39
  > Speaker D>Wow.
• 16:39
  > Speaker C>Good God. Okay, this guy would hardly hulk mode there. Shoppers view the aquarium display at Bass Pro shops inside the there's no way to pronounce that word. Mills Mall in British Columbia. I guess more things happening there. That's a thing for them. The suspect was taken to a hospital for treatment and a mental health evaluation before he was booked into the St. Clair county jail. Jail records show that George Owens said will face an array of charges, including public illness and two counts of criminal mischief, second degree assault, resisting arrest, disorderly conflict and hitting the pole and damaging the patrol call and two cards of reckless endangerment for how he drove the vehicle.
• 17:19
  > Speaker C>The sheriff said Owens is likely to be released on bond and let's hope Mr. Owens gets the mental help that he needs.
• 17:25
  > Speaker E>I think that's the main point of the story. Mental health is something that should be addressed.
• 17:30
  > Speaker D>My takeaway is, is it okay to swim in the bass pro aquarium, if you're wearing a swimsuit, if you are.
• 17:36
  > Speaker C>And are not publicly insulting officers, you're probably straight. Yeah, you got that?
• 17:42
  > Speaker D>I live next to one I should try.
• 17:43
  > Speaker E>I think the rudeness was the part. That's, uh, what got him in trouble.
• 17:48
  > Speaker D>Be very polite and wear.
• 17:51
  > Speaker C>Don't.
• 17:51
  > Speaker E>Don't hit a pole.
• 17:52
  > Speaker F>Have you ever been to the pro shop in the pyramid in Memphis?
• 17:55
  > Speaker D>No.
• 17:56
  > Speaker F>So big bass pro shop in a pyramid, right? On the Mississippi river in Memphis. For those of you who are listening, somewhere not near Memphis, uh, there is a giant pyramid there with a bass pro shop in it. And we were there for a beer festival a, uh, couple of years ago.
• 18:10
  > Speaker F>And there's a restaurant in the bass pro shop that used to serve alcohol. I don't think they do anymore.
• 18:17
  > Speaker B>That's right. Yeah.
• 18:18
  > Speaker C>Probably for that reason, they had to.
• 18:20
  > Speaker F>Stop because of the mischief that was happening.
• 18:23
  > Speaker F>Because they've got, ah, um, um, the big fish with the teeth. Gars.
• 18:27
  > Speaker C>Yeah.
• 18:28
  > Speaker D>Right?
• 18:28
  > Speaker F>They've got some gars. They've got a large female one that they call mama gar that lives in there.
• 18:34
  > Speaker F>They said this one guy came out, was drunk and disorderly.
• 18:37
  > Speaker E>Oh, no.
• 18:37
  > Speaker F>And punched the gar what? In the water.
• 18:40
  > Speaker F>It's a giant thing with huge teeth.
• 18:42
  > Speaker B>Yeah.
• 18:43
  > Speaker F>Punches it.
• 18:44
  > Speaker B>Oh, because that's a good thing, huh?
• 18:45
  > Speaker F>And then punched it again. Bit his hand clean off.
• 18:52
  > Speaker C>Shut up. I like that ending to that.
• 19:01
  > Speaker F>Because I asked the staff person, I'm like, how many people?
• 19:04
  > Speaker F>What kind of crazy stuff? And he's like, you would not believe.
• 19:07
  > Speaker F>And it's always adults, it's never kids.
• 19:10
  > Speaker F>Oh, a kid fell in the water. No.
• 19:11
  > Speaker D>Probably.
• 19:13
  > Speaker F>Yes.
• 19:16
  > Speaker F>Drunken morons.
• 19:17
  > Speaker E>You know what's really crazy is I heard that there's a bass pro shop in the great pyramid at Giza.
• 19:23
  > Speaker E>So. Yeah.
• 19:27
  > Speaker F>That's not funny.
• 19:30
  > Speaker E>I'm going to give you that one, buddy.
• 19:32
  > Speaker B>Wow. Yeah. That's an interesting story. But it sounds like he had frequented that because how do you. You know what I mean?
• 19:40
  > Speaker C>Actually, I am told that he did a radio show episode and drank multiple 14% abv beers.
• 19:48
  > Speaker E>He was a Little loaded.
• 19:49
  > Speaker C>It actually wasn't a mental health episode. It got cleared up afterwards.
• 19:53
  > Speaker B>Sure.
• 19:54
  > Speaker E>There you go.
• 19:54
  > Speaker C>I mean, we're not too far away from our, uh, bass pro to about ten.
• 19:59
  > Speaker F>All of us are going to Jason, Kelsey it up in here.
• 20:01
  > Speaker C>Get it.
• 20:02
  > Speaker E>All right, keep your pants on, Sparky.
• 20:04
  > Speaker B>Testing that theory, folks. We'll keep you posted.
• 20:08
  > Speaker E>Well, let's get froggy.
• 20:09
  > Speaker B>Okay, moving on.
• 20:11
  > Speaker B>Um, let's get into something double digity.
• 20:17
  > Speaker B>Um, we're going to go to the froggy claws swiss style celebration lager. It's not that bad. Um, 14.1% ABV creamy swiss style celebration lager with a multitasing aroma. Low bitterness, reddish brown collar. Yes, that's what it is.
• 20:36
  > Speaker C>Check.
• 20:37
  > Speaker B>Yeah. And it's a perfect beer to settle down from a cold winter snap.
• 20:42
  > Speaker C>It also is a great beer to remove your nose hairs because now I don't have anymore.
• 20:47
  > Speaker F>Just.
• 20:48
  > Speaker C>They're gone now.
• 20:51
  > Speaker E>It's a nice grooming aid.
• 20:53
  > Speaker C>They'll grow back in three days. That's the best part.
• 20:56
  > Speaker C>Delightful.
• 20:57
  > Speaker E>What do you think, Kendall?
• 20:58
  > Speaker D>Lot of toffee, big carameli notes.
• 21:01
  > Speaker D>It's a rich beer. It doesn't say anywhere in the description, but this has got to be, uh, a tribute to the Sammy claus, which was out of Austria for a while. I don't think they make that anymore. But that was a big beer that I remember when I was getting into crack beer. Everybody was jonesing about that every time Christmas came around.
• 21:22
  > Speaker B>And this took bronze at 2021 Gabf.
• 21:27
  > Speaker C>Good lord.
• 21:28
  > Speaker B>And then one silver at the World Beer cup in 22.
• 21:32
  > Speaker E>What do you think, Carl?
• 21:33
  > Speaker F>I thought it was great. Did you just drop that on the floor?
• 21:38
  > Speaker B>There was nothing in it, though. It was on.
• 21:42
  > Speaker F>Um, I mean, I really like these kind of big beers.
• 21:45
  > Speaker F>I'm more of a malt guy than I am necessarily a hop forward guy.
• 21:51
  > Speaker F>I don't know, I thought this well earned accolades.
• 21:54
  > Speaker D>Yeah.
• 21:55
  > Speaker E>What do you think about the packaging?
• 21:56
  > Speaker F>So it's interesting, this one comes in little eight ounce cans.
• 22:02
  > Speaker F>Uh, they look almost like, uh, a tomato paste, right? They're just sort of slightly larger than a tomato paste can, which is fascinating to me because somebody who, like in Tennessee, we can only brew up to 10.1 alcohol by volume before it's considered liquor.
• 22:20
  > Speaker F>So without a distiller's permit, like, I work at Black Abbey, so black Abbey only makes beer up to 10.1 because we don't have a distiller's permit. And all of our big beers go into 16 ounce cans. We sell them in 16 ounce four packs.
• 22:34
  > Speaker E>Mhm.
• 22:35
  > Speaker F>Which I think is insane.
• 22:37
  > Speaker C>Yes.
• 22:38
  > Speaker F>Why would you not put the big beers in smaller cans? Sure. That is seemingly the way of the industry.
• 22:43
  > Speaker C>It is.
• 22:43
  > Speaker D>It's a good idea.
• 22:44
  > Speaker F>With the exception apparently, of hopping frog that puts their huge beers in these. I'm just going to say cute little eight ounce cans.
• 22:53
  > Speaker F>Um, I really like it. I think this is a great idea. Um, well, it's 8.45 ounce.
• 22:58
  > Speaker D>And that's as much as I want in one drinking if I'm going to finish.
• 23:01
  > Speaker C>Yeah.
• 23:02
  > Speaker F>So that you can drink it by yourself.
• 23:04
  > Speaker E>You go to a lot of tap rooms. When it's a really big beer, they'll generally give you an eight ounce pour instead of 16 or something.
• 23:12
  > Speaker F>We draw the line in our tap room at eight. Anything over eight gets. We call them short pours. Like you get a short pour.
• 23:18
  > Speaker F>Um, but when they come in large format, you're setting yourself up for a share, right?
• 23:27
  > Speaker B>Ah, you have to.
• 23:28
  > Speaker F>Yeah, I got a 10%.
• 23:31
  > Speaker E>Or a long nap.
• 23:32
  > Speaker F>You just drink them right in the car.
• 23:33
  > Speaker C>It's fine. It's true.
• 23:35
  > Speaker F>Please note, do not drink these in the car, please.
• 23:37
  > Speaker B>Yes.
• 23:39
  > Speaker E>Unless it's a car parked in your front yard.
• 23:41
  > Speaker F>Even then, the keys better. We'd be inside.
• 23:45
  > Speaker F>Um. Um. I really like the idea of these tiny little cans. I think they look cool. But I also think it limits your distribution options because this is not going to be something you're going to find in a grocery store. Certainly not in Tennessee, but even in Ohio, where the laws are probably different, trying to put that on the shelf with things that are twelve ounce or 16 ounce or 19. Two. Uh, it's a very different format. So I imagine that they struggle if they want grocery distro on, uh, something like this.
• 24:19
  > Speaker B>Which they may not. Yeah, maybe that's just not their thing. I mean, and honestly, would you want to have this available at the grocery store?
• 24:27
  > Speaker C>Well, no. And you see that trend of all these smaller canned cocktails. That's what I initially thought of. Like rtds.
• 24:35
  > Speaker C>Uh, yeah, rtds for sure.
• 24:37
  > Speaker F>I mean, we're getting ready to add liquor by the drink in our tap room. And so we've been investigating what the availability is. Right. And so one of the brands we were looking at is something called cutwater. And these cut water canned cocktails, uh, they're 13, 14%, but they come in twelve ounce cans. And so it's a challenge trying to think about who's going to buy this and what are we going to charge for it, because it's really two cocktails.
• 25:01
  > Speaker F>Right?
• 25:02
  > Speaker B>Sure.
• 25:02
  > Speaker F>Twelve ounce can, two six ounce cocktails.
• 25:06
  > Speaker F>You don't want to charge somebody $20 for a twelve ounce can. That seems crazy. But at the same time, do you want to give somebody a twelve ounce can of a, uh, basically 12oz of wine. Right. 12oz of 14, 15%. Something is a lot for one person to drink.
• 25:23
  > Speaker E>Fair.
• 25:23
  > Speaker B>Yeah, fair.
• 25:25
  > Speaker F>Weird world that we live in. What a time to be alive.
• 25:28
  > Speaker C>It is. I know.
• 25:30
  > Speaker B>Yeah.
• 25:32
  > Speaker D>I looked up the label of the sandwich clothes beer and it is a tribute. It's not the same font, but it sure is close. And it's very, uh, much styled like, uh, the sandwich claws label.
• 25:43
  > Speaker F>Wonderful tribute.
• 25:44
  > Speaker B>Yeah, no, it really is. And this is still available, so yay to that.
• 25:49
  > Speaker E>And I think they do a barrel age version of this frog.
• 25:52
  > Speaker D>That would be nice.
• 25:55
  > Speaker E>So what do we want to rate?
• 25:59
  > Speaker B>Go ahead, please.
• 26:02
  > Speaker B>Um, yeah, it's gorgeous. I mean, I wouldn't want to drink this in the summer, but.
• 26:07
  > Speaker D>Say it, it's a great winter beer.
• 26:09
  > Speaker B>Oh, it is. Um, and I wish we had this.
• 26:12
  > Speaker E>I'm going to drink it when I'm mowing the yard next time.
• 26:14
  > Speaker B>Right. Whatever. What shall we rate this, guys?
• 26:20
  > Speaker B>Yeah. Let's go five.
• 26:23
  > Speaker D>So good.
• 26:26
  > Speaker B>Okay. Moving on up in the double digits to 16.8% abv. Yeah. Let's clear our palates with some agua.
• 26:37
  > Speaker F>I love this speed round format. This is fun.
• 26:41
  > Speaker B>Um, nobody will get hurt to go with the plum tuckered out. Double double porter.
• 26:50
  > Speaker B>Okay. An abundance of plum makes this powerhouse of a porter. Amazingly smooth and delicious. Aromas of raisins and dark fruit about creating an immensely satisfying complexity and depth.
• 27:04
  > Speaker B>A marathon of fermentation.
• 27:06
  > Speaker B>When brewers yeast pushes to this level of alcohol at 16.8%, it is plum tuckered out. What about the liquidy part? Can you drink the liquidy part?
• 27:18
  > Speaker F>Uh, for those of you, ah, listening, I would just like to point out something that I saw Kendall do, uh, and describe it to you because I think it's valuable, uh, when you're smelling beer. I saw Kendall sniff the back of his hand. And that's a great way to reset your olfactory, uh, because it's like, all right, I've been smelling beer. I've been smelling whatever you smell, the back of your hand. You're going to get whatever your natural oil, your kind of own scent, your must hand soap or whatever, but it resets your, uh, olfactory scent unless you've had your hand.
• 27:53
  > Speaker D>I just like smelling myself.
• 27:55
  > Speaker C>I mean, I've seen him do that outside of the beer he does.
• 27:59
  > Speaker E>And it's not always his hand.
• 28:01
  > Speaker F>It's like that Saturday Night Live sketch.
• 28:04
  > Speaker F>Uh, yeah, but yeah, great tip to reset your palate, but um, depends on.
• 28:11
  > Speaker E>Where your hands been though.
• 28:14
  > Speaker F>I don't know when you start talking about styles that are not normally imperial, like porter. The origin of porter was about its another term. I hate drinkability. Right. It's a beer that you should be able to drink a couple of them and not get destroyed, uh, to have a double double or an imperial variant of that style kind of gives me.
• 28:38
  > Speaker E>A headache, because then they went stout.
• 28:40
  > Speaker D>Porter, and they made a more intense porter.
• 28:42
  > Speaker F>It's called.
• 28:45
  > Speaker B>Mean. It is a big contradiction in terms. And this doesn't taste at all to me.
• 28:50
  > Speaker B>Porterly. No.
• 28:53
  > Speaker D>There's that little bit of tootsie roll chocolateiness that Mike always talks about.
• 28:57
  > Speaker E>Okay, I like this.
• 29:00
  > Speaker D>I think you would like this.
• 29:03
  > Speaker F>Right? Save him one. You should save one again, it's not flawed in any way. This is just my own.
• 29:12
  > Speaker E>No, it's just a lot, man.
• 29:15
  > Speaker C>It does not taste, which is scary. And maybe, uh, more commentary on me.
• 29:20
  > Speaker C>It does not taste like 16%, which is a warning sign.
• 29:25
  > Speaker F>Yeah, I do, too.
• 29:26
  > Speaker E>It's hard to find a porter in this, to kind of Carl's point. I'm, like, in a big barrel.
• 29:32
  > Speaker D>It doesn't have the intense roast that a stout has. To me, that's the difference. It's on the sweeter side.
• 29:38
  > Speaker B>Yeah, it is.
• 29:39
  > Speaker D>I think it is fair to call it a porter.
• 29:41
  > Speaker B>Now, what are you. Plums? Are you tasting lots of plums in this?
• 29:45
  > Speaker D>I'm not.
• 29:46
  > Speaker B>Yeah, same. Not either.
• 29:50
  > Speaker C>Get a little bit of raisinated kind of stuff.
• 29:55
  > Speaker D>Not a lot of plum prunes.
• 29:59
  > Speaker E>We'll find out in a little bit.
• 30:01
  > Speaker C>Yeah.
• 30:01
  > Speaker B>Do we know, and may I say.
• 30:04
  > Speaker D>The date on this one? I'm wondering if the plums just kind of fade out quickly.
• 30:10
  > Speaker F>Nobody knows where the can is.
• 30:12
  > Speaker C>No.
• 30:13
  > Speaker D>I found another can.
• 30:15
  > Speaker F>I don't think.
• 30:16
  > Speaker C>Yeah, it actually is 16%. I believe it now.
• 30:21
  > Speaker D>Well, I don't think there's a date.
• 30:24
  > Speaker B>I don't see anything on the bottom.
• 30:25
  > Speaker D>Because that fruit could be so delicate that it can fade quickly if you don't put much in it.
• 30:31
  > Speaker E>Well, especially with so much else going on there, too.
• 30:35
  > Speaker F>Maybe I wasn't listening. Did it say there's actual plum in it? Or are they saying there's, like, plum derived?
• 30:41
  > Speaker C>No, I thought it said derived from the.
• 30:44
  > Speaker B>It says an abundance of plum.
• 30:46
  > Speaker E>I think they were talking about the dark fruit notes that you usually get in this style of beer.
• 30:52
  > Speaker E>I got a little bit right at the beginning, but then, I don't know, maybe as it warmed up or something, it seemed like that kind of faded out.
• 30:59
  > Speaker D>Yeah. I was getting more chocolate than anything.
• 31:02
  > Speaker E>Yeah.
• 31:04
  > Speaker B>It'S nice, but it's, like, now into sticky mode. And I'm happy that it's in a small can. I'm really happy.
• 31:13
  > Speaker B>Um, and to be fair and props to them. They are filling this right to the rim, each one of these. No, because I'm having a hard time.
• 31:22
  > Speaker C>Pouring them without making a mess.
• 31:24
  > Speaker B>Yeah, because it's to the rim.
• 31:27
  > Speaker D>Yeah.
• 31:28
  > Speaker F>I'm guessing it's difficult to run these tiny little cans through a canner.
• 31:33
  > Speaker E>That's probably.
• 31:34
  > Speaker B>Yeah, I was just thinking about how specialized piece of equipment is this.
• 31:39
  > Speaker B>Yeah, but props to them for doing this, though, because you can kind of.
• 31:44
  > Speaker E>Tell, like, the labels kind of slapped on kind of crooked, too.
• 31:47
  > Speaker C>Yeah, and it's weird because they might have been drinking some font.
• 31:51
  > Speaker F>Well, um, when we come back after the break, we can talk about the headaches of canning machines and label applications.
• 31:59
  > Speaker B>Okay, so what shall we rate the double double double double? Yeah.
• 32:04
  > Speaker B>Three. Okay, we are going to rate this guy a three.
• 32:10
  > Speaker F>Gross.
• 32:11
  > Speaker E>Put a real plum in it next time.
• 32:13
  > Speaker B>Yeah, it's weird. There's even, like, a weird plum character guy on the label.
• 32:18
  > Speaker F>Plum frog.
• 32:21
  > Speaker B>It's weird. Okay, we'll be back in just a minute with more.
• 32:26
  > Speaker B>Welcome back, everyone. Today is a brewery takeover, and we are talking about hoppin'frog brewery from Akron, Ohio.
• 32:35
  > Speaker B>And one thing that they are not afraid of is double digit abv beers. They are.
• 32:43
  > Speaker B>Um, so we just finished talking about the plum Tucker double double porter.
• 32:50
  > Speaker C>Can you say that fast?
• 32:52
  > Speaker B>I know, right?
• 32:53
  > Speaker B>Let's move into the den hog. English style imperial old ale. Yes.
• 33:00
  > Speaker B>16.8% abv.
• 33:03
  > Speaker B>Folks, this is the quintessential english style old ale, which is a masterpiece. With each sip being a delicious new experience.
• 33:13
  > Speaker B>Notes of fig, molasses and leather fill your senses, all mingling with wood, vanilla, and dried fruit. We painstakingly researched, perfected, and brewed a special batch of black triacle just for this beer. Then we aged Denhar, huh? In rare, sought after bourbon barrels.
• 33:38
  > Speaker B>I think it's maybe, um, all creating an extremely delicious and memorable character. Well, I'm sorry, it's Mr.
• 33:47
  > Speaker B>Burns day today, so I guess I'm kind of feeling semi english, scottish or whatever. Um, so, thoughts? Um, any.
• 33:59
  > Speaker F>I, um, always think old ales should be a little lighter in color. Uh, this beer is teetering on black. Like, it's very dark. Very know. I like them to be more in that ESB color range.
• 34:14
  > Speaker F>Um, how cool that they went and made their own molasses, basically, right?
• 34:19
  > Speaker F>Uh, that's rad. That's so fun. Um, that's Ohio for, you know. And I think that the flavor notes hit old ale for know.
• 34:31
  > Speaker F>It's a big, rich, um, figgy.
• 34:37
  > Speaker F>It's got that kind of stone fruit background.
• 34:39
  > Speaker B>Yeah, it's figgy molasses for that's.
• 34:42
  > Speaker D>That's the same thing I was going to say so much figgy molasses. And it's a good old ale. But I don't drink a lot of old ales just because the sweetness generally don't lean towards sweet beers. But it's an old ale. It's m checking all the boxes, and it's a solid version of one.
• 35:01
  > Speaker E>To me, this is a dead of winter by a fire kind of beer.
• 35:07
  > Speaker C>They seem to have that dialed in pretty damn good.
• 35:11
  > Speaker B>They do. But what I'm enjoying about this, though, is that there are some differences.
• 35:18
  > Speaker B>And I know style to style, there's differences, but you're actually getting that. And considering the ABV is, like, blowing out my palate, I'm still noticing differences.
• 35:30
  > Speaker C>I can't believe we started.
• 35:31
  > Speaker B>Impressive.
• 35:31
  > Speaker C>Yeah. I can't believe we started with the honey blonde. We should have started with their light lager. No, I'm just kidding.
• 35:39
  > Speaker E>Their light lager is, like, 9%.
• 35:42
  > Speaker F>I wish this was, like, nine or 10% instead of 16.
• 35:46
  > Speaker B>Yeah.
• 35:46
  > Speaker E>Uh, I think so. You could really enjoy a full pour of it. Or, uh, not a full.
• 35:51
  > Speaker C>I think some more hair grew on my chest as we were sitting here, so it kind of balances out then.
• 35:55
  > Speaker E>So now there's one.
• 35:56
  > Speaker B>Keep you warm.
• 35:57
  > Speaker C>Yeah, it's true.
• 35:59
  > Speaker D>Yeah. I can't drink very much of a beer like this.
• 36:01
  > Speaker D>4oz is about all I would want.
• 36:04
  > Speaker C>It's true.
• 36:05
  > Speaker D>It's a sharing beer, for sure, in.
• 36:07
  > Speaker E>An eight ounce can. Sure.
• 36:08
  > Speaker B>Yeah.
• 36:09
  > Speaker D>But the one unique thing about it that most old ales have that this doesn't is a lot of times, you bottle them, you set them aside, you get that little bit of oxidized character.
• 36:19
  > Speaker B>Okay.
• 36:19
  > Speaker D>By being in a can.
• 36:20
  > Speaker F>This is totally missing out on that.
• 36:24
  > Speaker E>I thought that was supposed to be part of the stylistic and the mystique.
• 36:28
  > Speaker B>Of, uh, having that.
• 36:30
  > Speaker D>This would be better in a bottle.
• 36:32
  > Speaker B>But then again, you could lick a.
• 36:34
  > Speaker C>Piece of paper, and then you just get, like, both chew a piece of.
• 36:37
  > Speaker D>Cardboard while I drink it. Yeah, I'd do it fair.
• 36:39
  > Speaker B>Okay.
• 36:40
  > Speaker B>But could you imagine the price point, then, on a bottle of this versus.
• 36:44
  > Speaker F>Right, a little eight ounce can? I mean, I'm sure it's probably only$25.04 pack of eight ounce cans.
• 36:50
  > Speaker E>Yeah.
• 36:50
  > Speaker D>But I do remember when I was introduced to hopping frog, everything was 750 bombers.
• 36:55
  > Speaker C>That's exactly where they started.
• 36:57
  > Speaker F>22 ounce. Or was the world living that bomber life?
• 37:01
  > Speaker B>You're right.
• 37:02
  > Speaker F>There's a format that doesn't sell anymore.
• 37:05
  > Speaker B>Yeah. Okay, Carl, before the break, you were talking about canning.
• 37:10
  > Speaker B>Um, so to can something small like.
• 37:13
  > Speaker F>This, the canning line that we have will run twelve ounce cans or 16s. Uh, so it won't go smaller. So you would have to imagine that they have a specific piece of equipment that does these little tiny cans. But the way the labels are applied is it's just like Laverne and Shirley. Like you've seen it on the tv show. They just march down the little aisle on a conveyor belt and they go through. Um. I'm making a gesture, of course, is very helpful for people who are listening.
• 37:43
  > Speaker B>Sure.
• 37:44
  > Speaker F>Uh, where the sticker gets applied. And the way that happens is it may not come through straight. And so when you see beer cans where the label is a little jank, it doesn't look like it's completely, uh, in line. It's not unusual at all. Sure. It's actually, especially the smaller they get, the, uh, more difficult it is for them to hit these.
• 38:11
  > Speaker E>Probably move around a little bit more, too, maybe.
• 38:13
  > Speaker F>Yes, because the footprint that they take up is smaller.
• 38:17
  > Speaker E>Right.
• 38:17
  > Speaker F>So they might tip more. Um, so it's a short of them hand applying labels, which is something that we've done once upon a time that I would not recommend.
• 38:32
  > Speaker F>It's always going to hit different.
• 38:35
  > Speaker F>Um, so when you see them, it's just going to look.
• 38:38
  > Speaker F>Sometimes they'll look weird. You just sort of figure that variance into your planning. And there's been plenty of times when we do it where we'll see one come through that's so janky that we'll pull the label off and send it back through. Um, that's also a lot of times, while things like this probably cost more, uh, you get a short fill in an eight ounce can, and that's just 8oz. That's garbage. And, uh, the labels don't cost any less because they're smaller.
• 39:06
  > Speaker F>So you got to be pulling labels off and reapplying them. That just increases the cost of that packaging.
• 39:12
  > Speaker C>And the swearing.
• 39:14
  > Speaker F>Oh, certainly the swearing.
• 39:16
  > Speaker B>There's that.
• 39:17
  > Speaker B>Okay, well, it looks like we have time for a couple of bonus beers. Wait, did we not rate it?
• 39:25
  > Speaker E>Did we?
• 39:26
  > Speaker B>Oh, okay. Four. Sorry.
• 39:30
  > Speaker B>All right.
• 39:33
  > Speaker B>Yeah, that's an interesting beer.
• 39:35
  > Speaker B>Okay, well, we do have time for some more.
• 39:38
  > Speaker B>Sorry. It's the abv.
• 39:41
  > Speaker C>I know.
• 39:43
  > Speaker B>Yeah. Now we're going to talk about a gavel slammer. Monumental dark ale.
• 39:48
  > Speaker E>Lord have mercy.
• 39:51
  > Speaker B>Hold your seats here. It's 17.4% abv.
• 39:57
  > Speaker E>Because why not.
• 39:59
  > Speaker B>Yeah, sure. So an over the top ale like no other. Ha. With a gavel slamming flavor profile, rich, aromatic, lively, and dark going light years over the top of Ohio's old beer alcohol limit. No.
• 40:15
  > Speaker B>Yeah. Gavel slammer is brewed to celebrate hop and frog putting the hammer down for freedom in brewing Ohio's beer. Because our efforts. On August 16, 2016, we were presented the actual gavel used in the final senate session that removed Ohio's alcohol limit on beer.
• 40:34
  > Speaker E>Good for them. That explains a lot.
• 40:37
  > Speaker B>Yeah, we did our little part, and we're proud of this recognition and our freedom to brew a 17.4% abv just.
• 40:46
  > Speaker C>Because you can do something.
• 40:49
  > Speaker E>Sparky, this is government at work.
• 40:52
  > Speaker F>Hats off to these guys. Right.
• 40:55
  > Speaker F>As somebody who makes their living on selling beer, depletions matter. Right.
• 41:01
  > Speaker F>You need to sell volume in order to make money. And for an organization, a brewery, to say, you know what? We're going to specialize in brewing beers that are of this abv weight. That's a lot.
• 41:14
  > Speaker D>Right.
• 41:15
  > Speaker F>It's trying to figure out, what do I have to price this at in order to make this make financial sense at the volume that I know. Right? Because I can't.
• 41:23
  > Speaker C>And your distributor probably say, are you out of your. Right?
• 41:26
  > Speaker C>Like.
• 41:27
  > Speaker F>Right. Well, and it's interesting, I wonder if they're doing self distribution in Ohio. They may.
• 41:33
  > Speaker F>They're with TCD, I think, down here. Uh, Tennessee craft.
• 41:36
  > Speaker C>Yeah, that's right.
• 41:36
  > Speaker F>Distributing, which is a very small distributor house.
• 41:39
  > Speaker F>So, uh, the placements for this beer in the middle Tennessee market would be very specialized. Right. It's going to end up in your craft centric liquor stores. Uh, this isn't something you'd see at the grocery or vape shops or of course, vape shops.
• 41:55
  > Speaker E>Sure.
• 41:56
  > Speaker F>They kind of went without saying, I thought.
• 41:58
  > Speaker B>Okay, so for 17.4% beer, and honestly, I think of maybe two. How many other or three that I've had.
• 42:09
  > Speaker E>I was going to say, what are your comparison points?
• 42:11
  > Speaker C>Utopia.
• 42:12
  > Speaker B>Right.
• 42:15
  > Speaker D>I know it's big, but I didn't know it's that big from drinking it.
• 42:18
  > Speaker F>It's really smooth.
• 42:19
  > Speaker D>You think you're drinking 1112 percent imperial.
• 42:22
  > Speaker B>Sure. Or maybe like the 14s.
• 42:25
  > Speaker B>Uh, yeah. I mean, you kind of feel it, but you don't really feel it, which is scary.
• 42:32
  > Speaker E>That 17% beer snuck up on me.
• 42:35
  > Speaker E>Yeah.
• 42:36
  > Speaker F>Well, and it's the sweetness, I think, that helps cover some, because there's a.
• 42:41
  > Speaker B>Lot of it, and it is sticky.
• 42:43
  > Speaker E>I think a lot of places have, like, a two drink minimum.
• 42:46
  > Speaker E>Their tap room probably has like, a two drink maximum.
• 42:49
  > Speaker C>Maximum.
• 42:51
  > Speaker B>Or are they doing shots of this?
• 42:53
  > Speaker E>Because, honestly, like, communion at church, like a little half, uh, ounce pour? Yeah.
• 43:00
  > Speaker B>Never mind.
• 43:00
  > Speaker F>Maybe. Yeah.
• 43:01
  > Speaker E>I mean, be a bad idea.
• 43:02
  > Speaker F>I mean, it's a great question. If I was going to pour something like this in our taproom, I probably would pour it in a four ounce glass.
• 43:09
  > Speaker E>Yeah, I think you'd have to.
• 43:12
  > Speaker C>Yeah. Because you don't want people to die.
• 43:15
  > Speaker C>Right?
• 43:16
  > Speaker F>I care about it.
• 43:16
  > Speaker E>Well, they don't come back if they die, right?
• 43:19
  > Speaker B>They do.
• 43:20
  > Speaker F>Right.
• 43:20
  > Speaker C>Hey, depletions, guys, doesn't happen when you kill your customer. No.
• 43:24
  > Speaker E>Self imposed depletion.
• 43:25
  > Speaker B>Oh, boy.
• 43:26
  > Speaker B>Okay, so the gavel slammer.
• 43:29
  > Speaker B>What shall we rate this?
• 43:33
  > Speaker E>I think it was a pretty good beer.
• 43:34
  > Speaker B>It's a pretty good beer for what it is. Okay, we are going to rate it a four, but you need to proceed.
• 43:40
  > Speaker C>With caution when drinking this.
• 43:41
  > Speaker E>Maybe it's all the booze, but they taste pretty good.
• 43:45
  > Speaker C>Strangely enough, I have a couple of gavels at home.
• 43:47
  > Speaker C>Don't, uh, lock up your gavels before you start drinking this.
• 43:51
  > Speaker E>Don't start slamming your gavels.
• 43:53
  > Speaker C>Ah, yeah, you can really hurt somebody. Be careful.
• 43:55
  > Speaker E>Be careful. I like that.
• 43:57
  > Speaker B>Yeah, that's spark.
• 43:58
  > Speaker E>We care smokes. We care about.
• 44:00
  > Speaker B>We do.
• 44:01
  > Speaker B>Okay, now we got time for another one. So let's move into a, uh, novelty, if you will.
• 44:11
  > Speaker E>Is this the one for people who like girl scouts cookies? Oh, yeah, girl scout cookies.
• 44:18
  > Speaker B>That's what I meant. This is only 9.6% ABV, and we're calling this a session popping from moa cookie, uh, beer. So swirls of great chocolate and coconut flavor, um, abound in this inventive beer made with real coconut to bring you the very best of what we have to offer.
• 44:40
  > Speaker C>I got banana on the nose, which is, ah, weird. Okay.
• 44:43
  > Speaker B>Yeah.
• 44:43
  > Speaker C>Thank you.
• 44:44
  > Speaker B>Yes.
• 44:44
  > Speaker C>Where the hell that come from?
• 44:46
  > Speaker E>I don't know.
• 44:47
  > Speaker D>There's definitely coconut there, too.
• 44:49
  > Speaker C>Oh, yeah, coconut.
• 44:51
  > Speaker F>Not the taste consistency.
• 44:53
  > Speaker F>M that's a no for me, dog.
• 44:56
  > Speaker D>I hate both the taste and the consistency.
• 44:58
  > Speaker B>Doesn't taste like a samoa.
• 45:02
  > Speaker E>M maybe it's the 10% less alcohol.
• 45:05
  > Speaker C>I'm not going to drinking.
• 45:07
  > Speaker F>I'd like this better if it was 20%.
• 45:09
  > Speaker D>Yeah, absolutely. No, I'm not digging it.
• 45:13
  > Speaker C>Yeah, you all stop going diet hopping frogs.
• 45:15
  > Speaker C>Seriously, stick to your roots. Stop brewing these na, it's not double digits. Don't even call.
• 45:21
  > Speaker E>This is their version of na beer.
• 45:24
  > Speaker B>And it's weird because coming from that, 17.4 and then going down to this, it almost tastes like water.
• 45:30
  > Speaker C>Yeah. This is watered down.
• 45:34
  > Speaker F>In the spirit of honesty, I like beers that taste like beer, and, um, that's clearly not what they were going for with this. So it just doesn't sort of naturally appeal to me. I think they probably hit the mark that they were looking for.
• 45:50
  > Speaker F>They've shown across the beers that we've sampled today that they can be very consistent and do a really good job.
• 45:57
  > Speaker E>So you're saying you don't want samoa of this beer?
• 46:00
  > Speaker F>That's pretty much what I'm saying. The samosa.
• 46:05
  > Speaker B>Okay.
• 46:06
  > Speaker C>Yeah.
• 46:06
  > Speaker B>Um, so this samoa cookie beer, we are going to rate a. Ah, two.
• 46:12
  > Speaker E>Sorry.
• 46:12
  > Speaker F>Yeah.
• 46:14
  > Speaker D>So far, the only miss in the flight.
• 46:16
  > Speaker B>And that says a lot, which I.
• 46:18
  > Speaker C>Feel like we've given, um, ridiculously high reviews to this thing. Compared.
• 46:23
  > Speaker D>I think their beers are ridiculously good.
• 46:25
  > Speaker C>No, I'm just saying that's uncharacteristic.
• 46:28
  > Speaker E>That's part of the reason why we saved a couple of these for the very end, in case we had time.
• 46:33
  > Speaker C>Do you think there's any hazelnut in this next one? I'm not sure.
• 46:36
  > Speaker B>Well, so we have time for yet another bonus beer. And this one is special. This is a mama.
• 46:48
  > Speaker E>You know what? I actually kind of like this one.
• 46:51
  > Speaker B>Okay. This one.
• 46:51
  > Speaker E>If you like hazelnut, I think you'll like this beer.
• 46:53
  > Speaker C>If you like hazelnut, you'll love the peanut butter.
• 46:58
  > Speaker B>Hazelnut caramel chocolate cake stout.
• 47:02
  > Speaker E>They should have just called this.
• 47:04
  > Speaker B>Now, this one is even less abv than the girl scout cookie one I love. This is 8% abv.
• 47:11
  > Speaker C>I love how it's not only a four pack, but it also had some ozempic attached to it as part of the packaging.
• 47:18
  > Speaker B>I thought that was really purchase.
• 47:20
  > Speaker C>Yeah, it was kind of, like, really good cross marketing.
• 47:28
  > Speaker C>Um, you know what I mean?
• 47:32
  > Speaker B>So rich, decadent character of a gourmet cake stout will fill your senses with friendly, familiar flavors and aromas of yesteryear.
• 47:43
  > Speaker C>That's what they said, uh, that yesteryear. I had a cake fight in a bakery. Shall we never forget?
• 47:50
  > Speaker F>You know what?
• 47:50
  > Speaker C>This. Okay, I'm sorry. There used to be this terrible hazelnut coffee my wife used to always get from fresh market back in Knoxville during.
• 48:01
  > Speaker C>That's. That's it. That is, like, all I'm getting out of this.
• 48:04
  > Speaker C>Sorry. Also, I hate peanut butter.
• 48:06
  > Speaker B>Okay, so, yeah, there's lots of hazelnut on the nose.
• 48:10
  > Speaker C>Really? I don't know about that.
• 48:11
  > Speaker E>You hate peanut butter?
• 48:14
  > Speaker B>Yeah. But that old school peanut butter oil slickness, that's there. Yeah.
• 48:20
  > Speaker C>Uh, that was my nickname. In high school.
• 48:22
  > Speaker E>Slickness.
• 48:22
  > Speaker F>Peanut butter slickness.
• 48:23
  > Speaker C>Old school peanut butter slickness.
• 48:26
  > Speaker E>M. Yeah, that's a long nickname.
• 48:28
  > Speaker D>Not bad. I wouldn't want a lot of it, but it's interesting.
• 48:32
  > Speaker E>I like it better than the other one.
• 48:35
  > Speaker D>It's got all those flavors. Everything on the label is there.
• 48:38
  > Speaker B>Yes.
• 48:38
  > Speaker E>Truth in advertising.
• 48:40
  > Speaker B>So the peanut butter, hazelnut, caramel, chocolate. Yeah. 3213.
• 48:45
  > Speaker B>Okay. For sake of argument.
• 48:48
  > Speaker B>Okay. Well, you know what? This was a very interesting flight we got. Proud of all of us for getting through eight beers.
• 48:57
  > Speaker D>I need a nap.
• 48:57
  > Speaker E>We drank 175% alcohol.
• 49:02
  > Speaker F>Yeah, I only drank seven.
• 49:04
  > Speaker B>Okay. Um. Good old boy, Kendall. Thanks so much for being here.
• 49:07
  > Speaker D>It was a pleasure.
• 49:08
  > Speaker B>Please tell us about your blog.
• 49:09
  > Speaker D>Find us at Beermakes three. My wife and I blog about the good news of good beer.
• 49:13
  > Speaker B>Good old boy, Carl. Thanks for being here, and thanks for sharing your insight.
• 49:16
  > Speaker F>Glad to do it.
• 49:17
  > Speaker B>And how can we find you on socials?
• 49:19
  > Speaker F>Find me on the Instagram at blackabycarl with a c.
• 49:24
  > Speaker F>Cool.
• 49:25
  > Speaker B>Goodo boy, Sparky. Thanks for being here.
• 49:27
  > Speaker C>It's great to be here. And I just put the Bass pro shop aquarium into my gps, so it'll be great to talk to you guys.
• 49:35
  > Speaker F>You're not wearing pants.
• 49:36
  > Speaker B>Yeah, we'll see you soon. Good a boy, Dave. People been looking at me. I'm just like, what you looking at, stranger?
• 49:46
  > Speaker B>This is good old girl Juliana. Keep on chuggling and we'll 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
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• 50:01
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• 50:03
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• 50:38
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• 50:59
  > Speaker A>This has been a one tan hand production of Sip, suds and Smokes M, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios.
• 51:11
  > Speaker A>Your host, the good old boys, will see you all next.