Latest / Bards and Barrels / S3 Ep 8: The Opening Crack: Sea Salt and Lime - Supra Deluxe Premium Lager

Transcript

S3 Ep 8: The Opening Crack: Sea Salt and Lime - Supra Deluxe Premium Lager · Bards and Barrels

• 0:14
  SPEAKER_01: It's time for the opening crack, the sideshow to the DD show we normally do where we taste and rank some beer.
• 0:22
  SPEAKER_01: Welcome, welcome, fellas.
• 0:24
  SPEAKER_01: Hey.
• 0:25
  SPEAKER_01: Hi, everybody.
• 0:27
  SPEAKER_01: Damon's heaven is here.
• 0:29
  SPEAKER_01: Snack break.
• 0:30
  SPEAKER_01: Phil is pouring a uh.
• 0:33
  SPEAKER_01: Is that a beer?
• 0:35
  SPEAKER_01: I can't even tell.
• 0:37
  SPEAKER_01: There's a lot of foam and a little bit of beer.
• 0:39
  SPEAKER_00: I got criticized for this on one of our prior episodes, and I must say that this particular beer should not have this large of a head.
• 0:46
  SPEAKER_00: So this was just a pour pour.
• 0:56
  SPEAKER_00: It depends what we're pouring for.
• 0:57
  SPEAKER_00: If I'm pouring for sound effect, you have to pour down the middle of the glass.
• 1:00
  SPEAKER_00: If you're pouring for the appropriate amount of head, well, you have to get the angle right.
• 1:04
  SPEAKER_00: The more you know.
• 1:05
  SPEAKER_00: Why am I talking about this?
• 1:06
  SPEAKER_00: The expert should speak to this.
• 1:08
  SPEAKER_01: The more you know.
• 1:10
  SPEAKER_01: So what are we drinking tonight?
• 1:12
  SPEAKER_03: Ross, give us an introduction.
• 1:14
  SPEAKER_03: Uh we are drinking sea salt.
• 1:17
  SPEAKER_03: Yes.
• 1:18
  SPEAKER_03: Sea salt and lime super deluxe premium lager from Modest Brewing in Minneapolis, Minnesota.
• 1:24
  SPEAKER_03: Doesn't Toyota make a super skull Vikings.
• 1:27
  SPEAKER_03: Yeah, they do.
• 1:28
  SPEAKER_03: You're right.
• 1:29
  SPEAKER_00: Sorry.
• 1:30
  SPEAKER_03: Forgot about that.
• 1:32
  SPEAKER_03: Skull Vikings.
• 1:33
  SPEAKER_03: Any Vikings fans in here?
• 1:34
  SPEAKER_03: Nope, me either.
• 1:35
  SPEAKER_00: I'm stuck on need for speed now, but it's fine.
• 1:39
  unknown: Okay.
• 1:40
  SPEAKER_01: Well, so first thoughts on this one.
• 1:44
  SPEAKER_01: Uh, what's it taste like?
• 1:46
  SPEAKER_01: Um bonus points for beer.
• 1:50
  SPEAKER_03: So I will say it's got a weird funk up front to me.
• 1:55
  SPEAKER_03: But but explain funk.
• 1:58
  SPEAKER_03: I I don't know.
• 1:58
  SPEAKER_03: It's just something that like it it's sea salt and lime, so I expect like a very floral-y smell to it, and it's just not that smell.
• 2:07
  SPEAKER_03: It smells rightfully so, more like sake does.
• 2:11
  SPEAKER_03: And we we talked about the a little bit about this pre-show that maybe it's the rice.
• 2:16
  SPEAKER_03: We'll talk about that too, also here in a minute.
• 2:18
  SPEAKER_03: But then I will say that like after it sits there for a minute, I do get that floral lime at the end of this.
• 2:24
  SPEAKER_03: A little bit of salt, not a ton to me.
• 2:27
  SPEAKER_02: Um, I agree.
• 2:29
  SPEAKER_02: The lime comes through late.
• 2:32
  SPEAKER_01: And strong.
• 2:33
  SPEAKER_00: Yeah, it's definitely there.
• 2:35
  SPEAKER_00: Yeah.
• 2:35
  SPEAKER_00: Oh yeah.
• 2:37
  SPEAKER_00: Lime.
• 2:38
  SPEAKER_00: I taste lime.
• 2:39
  SPEAKER_00: And like a teeny tiny bit of salt, but mainly like lime.
• 2:44
  SPEAKER_00: But yeah, uh the like fermented rice or whatever that kind of like initial like pound and smell is like that hits you first, and then you're like, ooh, okay, lime.
• 2:54
  SPEAKER_00: It's alright.
• 2:55
  SPEAKER_03: And I don't think I would have thought sake until you said that.
• 2:58
  SPEAKER_03: Until we were like really talking about that this was like a Japanese style lager.
• 3:02
  SPEAKER_01: So the this the the description of this one calls it a a dry crisp Japanese style lager brewed with extra premium pilsner malt, rice, and srirachi ace hops and infused with lime and sea salt.
• 3:17
  SPEAKER_00: So I I think to that point, right?
• 3:19
  SPEAKER_00: So I can't say I've ever had a Japanese style lager that I know of, at least.
• 3:27
  SPEAKER_00: But I also think like they're talking about that pilsner piece of it.
• 3:32
  SPEAKER_00: I I pick up notes of that definitely, but I actually like I would prefer this to just kind of a plain pilsner.
• 3:40
  SPEAKER_00: And I don't know if that's the lime or what's kind of coming through there, but uh it's like almost a pilsner, but I don't know.
• 3:49
  SPEAKER_00: I don't know how to describe it.
• 3:50
  SPEAKER_00: To me, it's it's a little more pleasant than just a plain pilsner.
• 3:54
  SPEAKER_00: It's kind of like a pilsner plus, yeah.
• 3:56
  SPEAKER_00: That's right.
• 3:56
  SPEAKER_02: Like that there's there's a little bit of value add to it.
• 4:01
  SPEAKER_00: It's kind of like those numbers, baby.
• 4:03
  SPEAKER_01: It's kind of like being a pilsner is it's not quite just a pilsner, it's kind of its own unique category being a Japanese style.
• 4:13
  SPEAKER_02: Yeah, I mean you read uh dry crisp.
• 4:16
  SPEAKER_02: I would say that those are definitely accurate to it, which is typical of a of a pilsner or really any lager.
• 4:25
  SPEAKER_02: The lager yeast gives it that crisp, sort of clean finish to it.
• 4:30
  SPEAKER_02: So and can and can give it that kind of dry mouthfeel as well.
• 4:35
  SPEAKER_03: So you know, the the more that I think about it, I I don't know if like the rice is causing that that slight weirdness up front that I was tasting.
• 4:45
  SPEAKER_03: It might just be that I'm not used to like this particular style of lager.
• 4:49
  SPEAKER_03: And I and the only reason I say that is because it wasn't that long ago that like Bud Light and Coors Light, like were arguing back and forth because one used rice and the other one didn't.
• 4:58
  SPEAKER_03: Like you didn't taste that in those beers necessarily.
• 5:01
  SPEAKER_03: Uh and it could be that they're they're using different malt too, or or whatever the case is on those specific beers.
• 5:07
  SPEAKER_03: But uh it just makes you think that maybe it's not the rice.
• 5:09
  SPEAKER_03: Maybe it's just that viewing this from well, I thought sea salt and lime.
• 5:13
  SPEAKER_03: I I start viewing it immediately from the lens of like a Mexican-style lager, like a corona with a lime in it or something like that.
• 5:19
  SPEAKER_03: And maybe that's not it it's it's confusing my palate almost.
• 5:24
  SPEAKER_01: It's close to that, but it's different.
• 5:26
  SPEAKER_01: Like my only real experience with these is like if you go get sushi and you have a beer with it, a lot of times you can get a Japanese-style beer there, but those are different than this.
• 5:39
  SPEAKER_01: This is American made, but it's a Japanese style.
• 5:43
  SPEAKER_00: Right.
• 5:43
  SPEAKER_00: Well, I feel like a lot of those beers, too, that you do order there also aren't like sea salt and lime.
• 5:48
  SPEAKER_03: That's the thing.
• 5:49
  SPEAKER_03: That's the thing that's interesting with this one, yeah.
• 5:51
  SPEAKER_03: Because like I've had a Japanese lager before in that same.
• 5:54
  SPEAKER_03: They're always lagers, but they're not sea salt and lime.
• 5:58
  SPEAKER_03: No, yeah.
• 5:59
  SPEAKER_03: That's that's the difference, I think.
• 6:00
  SPEAKER_03: I think you're absolutely right.
• 6:02
  SPEAKER_02: Yeah, the lime really makes me want to have a fish taco.
• 6:07
  SPEAKER_02: Yeah.
• 6:07
  SPEAKER_02: I think you're right.
• 6:08
  SPEAKER_00: I'm getting hungry now.
• 6:10
  SPEAKER_00: I know.
• 6:12
  SPEAKER_00: The red cabbage slaw.
• 6:14
  SPEAKER_00: Oh man, yeah.
• 6:15
  SPEAKER_02: Alright, who's ordering?
• 6:17
  SPEAKER_00: If only.
• 6:18
  SPEAKER_00: I don't know where there's a good place to get those.
• 6:20
  SPEAKER_01: So ABVs is uh 5%, no IBUs, like no bitterness really at all to this one.
• 6:28
  SPEAKER_01: It's a pretty smooth lager.
• 6:32
  SPEAKER_01: What else?
• 6:33
  SPEAKER_01: Japanese rice is the description of the malt.
• 6:36
  SPEAKER_01: Very light beer.
• 6:38
  SPEAKER_02: Yeah, so I guess I don't I don't know about Japanese rice, but rice is uh is a really common adjunct to add to beer, and the nice things about rice is that it gives you sugar for which you need to make alcohol eventually.
• 7:00
  SPEAKER_02: But it also doesn't add really any sort of body to the beer.
• 7:08
  SPEAKER_02: So like the beer can still feel light and refreshing, but still have alcohol in it essentially.
• 7:19
  SPEAKER_02: So like almost all of your light, like American pilsners oftentimes use rice picture in them as a fermentable.
• 7:30
  SPEAKER_00: Well, you think about ABV, right?
• 7:31
  SPEAKER_00: Like it's not that different from like a half, but this feels so much lighter.
• 7:35
  SPEAKER_00: Right.
• 7:35
  SPEAKER_00: And that's the difference between like the rice versus the wheat.
• 7:38
  SPEAKER_02: Yep.
• 7:38
  SPEAKER_02: Yep.
• 7:39
  SPEAKER_02: And it and it keeps and also the color.
• 7:41
  SPEAKER_02: Yeah.
• 7:42
  SPEAKER_02: Like rice has essentially no color to it, so it keeps it really clear.
• 7:48
  SPEAKER_00: Like you can I can see Damon through this cup.
• 7:52
  SPEAKER_00: Like it's kind of like a weird sort of outline, but I can see through it.
• 7:55
  SPEAKER_01: Yeah for those of you not in the room, Phil is holding his cup up, spying Damon through the beer.
• 8:02
  SPEAKER_01: Very roguelike.
• 8:04
  SPEAKER_03: This just makes you think, and not to go on too far of a tangent here, but the there, you know, there was why let's farther the farther the tangent, the better.
• 8:11
  SPEAKER_02: Let's go deep in the rabbit.
• 8:12
  SPEAKER_03: Let's go on a tangent here because this really irritated me a couple years ago.
• 8:15
  SPEAKER_03: And this is why and Brett and I work in marketing, but this is also why marketing sucks.
• 8:18
  SPEAKER_03: Because it's like Hors and Bud fought over the fact that one that they were adding rice to their beer, which apparently it's pretty common practice.
• 8:26
  SPEAKER_03: But then they were also, if you if you look at any of their marketing now, they're also like, we cold lager our beers.
• 8:31
  SPEAKER_03: Well, no crap.
• 8:32
  SPEAKER_03: Everybody has to cold lager their beers because that's how you have to do it.
• 8:36
  SPEAKER_03: So it's just stupid things like that.
• 8:38
  SPEAKER_03: Sorry, tangent over.
• 8:40
  SPEAKER_00: But those mountains are blue on one can and they are.
• 8:44
  SPEAKER_03: Damn right.
• 8:45
  SPEAKER_00: Yeah, they're red on the other one.
• 8:48
  SPEAKER_01: So if we're going to take this beer and pluck it out of our world and plop it into DD World, where would you find this beer?
• 8:58
  SPEAKER_01: Ross, where are you gonna take us?
• 9:00
  SPEAKER_03: Uh well, this is somewhere along the southern part of the sword coast.
• 9:04
  SPEAKER_03: I really didn't come up with a specific location, uh, but this is the Sandy Seabreeze Cider uh by Kazi no Umi Brewing.
• 9:12
  SPEAKER_03: Throw in some Japanese language here.
• 9:14
  SPEAKER_03: Kazi no Umi means wind of the sea, which I thought was very fitting.
• 9:19
  SPEAKER_03: Nice.
• 9:20
  SPEAKER_03: So, yes, thank you.
• 9:21
  SPEAKER_03: Uh-oh.
• 9:22
  SPEAKER_01: Phil, where are you going?
• 9:24
  SPEAKER_01: I thought you had a question.
• 9:25
  SPEAKER_01: I'm like, oh, where's this baby gonna go?
• 9:27
  SPEAKER_01: Here we go.
• 9:29
  SPEAKER_00: You're off the hook for now.
• 9:31
  SPEAKER_00: So uh I'm gonna call this uh particular brew the Selkie Seltzer.
• 9:37
  SPEAKER_00: So obviously, we think this is light.
• 9:39
  SPEAKER_00: If Ross thinks it's a cider and I think it's a seltzer, but um you can pick up the selkie seltzer at Jimmy's juice joint.
• 9:48
  SPEAKER_00: No, no other description needs.
• 9:51
  SPEAKER_01: That's a long way to do it.
• 9:52
  SPEAKER_00: We don't want to know about Jimmy.
• 9:54
  SPEAKER_01: Jimmy.
• 9:54
  SPEAKER_01: Jimmy's juice.
• 9:55
  SPEAKER_01: There is an entire backstory for Jimmy that will come out in a future episode.
• 10:00
  SPEAKER_01: I feel I feel like that's a brand of weed.
• 10:02
  SPEAKER_00: I feel like whatever class review we're gonna be next is gonna be Jimmy.
• 10:06
  SPEAKER_00: We're just gonna fit him in there somehow.
• 10:09
  SPEAKER_01: Damon, where are you taking us?
• 10:11
  SPEAKER_02: We're going to the name of the of the establishment is the seaside.
• 10:18
  unknown: Ooh.
• 10:19
  SPEAKER_02: Is the name of it.
• 10:20
  SPEAKER_02: Very appropriate.
• 10:21
  SPEAKER_02: The name of the drink is uh hold on, let me try to read my handwriting.
• 10:26
  SPEAKER_02: Oh, I got it.
• 10:27
  SPEAKER_02: I figured it out.
• 10:28
  SPEAKER_02: Don't worry about it.
• 10:29
  SPEAKER_02: Is Drake's Demise.
• 10:31
  SPEAKER_02: Ooh.
• 10:32
  SPEAKER_02: Is the name of it.
• 10:34
  SPEAKER_02: That sort of like um slightly sort of funky smell made me think of Demise in some ways.
• 10:44
  SPEAKER_00: Um and in your substantial knowledge of Dungeons and Dragons, do you know what a Drake is?
• 10:52
  SPEAKER_02: Oh, I was thinking of just two guys.
• 10:56
  SPEAKER_00: Oh, okay.
• 10:57
  SPEAKER_00: Well you have to on an actual monster.
• 11:00
  SPEAKER_02: Is a Drake a dragon?
• 11:03
  SPEAKER_00: Oh, yeah.
• 11:04
  SPEAKER_00: It doesn't have the capabilities to fly.
• 11:05
  SPEAKER_00: It's more like a land lizard, land dragon in essence, but yeah.
• 11:08
  SPEAKER_00: Like a Gila monster.
• 11:10
  SPEAKER_03: That was my nickname in high school, land lizard.
• 11:16
  SPEAKER_01: Why?
• 11:17
  SPEAKER_01: I don't know.
• 11:19
  SPEAKER_01: That's fantastic.
• 11:20
  SPEAKER_01: Speaking of Ross's backstory, uh, I'm going to one of Ross's favorite places, Baldur's Gate.
• 11:26
  SPEAKER_01: There you go.
• 11:27
  SPEAKER_01: I haven't been there in a while.
• 11:30
  SPEAKER_01: Feeling the picture, huh?
• 11:33
  SPEAKER_01: So we are going to we're going to Baldur's Gate to the Nettle and Nigiri, which is a tiny little pop-up shop on the docks at Baldurgate, Baldur's Gate, selling sushi.
• 11:47
  SPEAKER_01: And this beer is called the Drunken Marlin.
• 11:51
  SPEAKER_01: Sold out of a little sushi stand on the side of the docks at in Baldur's Gate.
• 11:56
  SPEAKER_03: I like it.
• 11:57
  SPEAKER_03: Bonus crack.
• 11:58
  SPEAKER_03: Oh.
• 11:59
  SPEAKER_03: All I can think of is I don't think I would eat any fish that came out of anywhere near Baldur's Gate, because you know they throw their poop in the water.
• 12:06
  SPEAKER_03: I'm not saying this thing is expensive.
• 12:11
  SPEAKER_01: That might be what's smelled.
• 12:14
  SPEAKER_03: That's the problem.
• 12:15
  SPEAKER_02: Yeah, that could be.
• 12:15
  SPEAKER_02: Yeah.
• 12:16
  SPEAKER_02: Yeah.
• 12:16
  SPEAKER_03: Oh boy.
• 12:17
  SPEAKER_03: Yeah.
• 12:17
  SPEAKER_02: How do you know this?
• 12:18
  SPEAKER_02: Is there like a cutscene where they all throw their poop in the water?
• 12:22
  SPEAKER_03: I mean, I'm just assuming there's probably not a whole lot of plumbing going on.
• 12:25
  SPEAKER_03: So why do you always go there?
• 12:27
  SPEAKER_03: Because it's where we've been.
• 12:29
  SPEAKER_03: You know, it's all good.
• 12:31
  SPEAKER_00: He likes to stank.
• 12:33
  SPEAKER_03: The lower city.
• 12:34
  SPEAKER_03: You said by the docks, I like to stank, yeah.
• 12:36
  SPEAKER_03: Is it the upper city or lower city?
• 12:38
  SPEAKER_03: You said by the docks, it was lower city.
• 12:40
  SPEAKER_03: It's gotta be right there.
• 12:40
  SPEAKER_03: Definitely throwing their crap.
• 12:42
  SPEAKER_00: The lower lantern.
• 12:44
  SPEAKER_03: The lowest lantern.
• 12:45
  SPEAKER_00: Is that what we had to go with?
• 12:46
  SPEAKER_00: I thought it was the low lantern and the lower lantern.
• 12:49
  SPEAKER_03: Oh, yeah, our group went yet.
• 12:50
  SPEAKER_00: We haven't hit the lowest lantern yet.
• 12:52
  SPEAKER_00: DVD.
• 12:53
  SPEAKER_00: Not yet.
• 12:53
  SPEAKER_01: This is outside of the lowest lantern.
• 12:57
  SPEAKER_01: This is sushi that was formally prepared in the upper city and then was delivered to the lower city and then has sat there for a few days and then delivered to the lowest lantern.
• 13:10
  SPEAKER_00: Day old sushi.
• 13:11
  SPEAKER_01: This is like day old multiple station sushi.
• 13:13
  SPEAKER_01: Multiple day old sushi.
• 13:17
  SPEAKER_02: But if we're do they ferment the sushi?
• 13:23
  SPEAKER_01: It happens.
• 13:24
  SPEAKER_02: I mean, I bet you could.
• 13:25
  SPEAKER_01: Alright.
• 13:26
  SPEAKER_01: If it sits there long enough, we probably could.
• 13:29
  SPEAKER_03: Is it like they open the box and you're like, oh, that's fish.
• 13:33
  SPEAKER_00: Is it?
• 13:34
  SPEAKER_00: Or is it just fish oil?
• 13:35
  SPEAKER_01: Ooh, wow.
• 13:36
  SPEAKER_01: They're so close to the dock.
• 13:37
  SPEAKER_01: Like they're on the docks.
• 13:38
  SPEAKER_01: They can't tell.
• 13:39
  SPEAKER_01: Everything just blends together at that point.
• 13:41
  SPEAKER_01: Sure.
• 13:42
  SPEAKER_01: So if we're going to compare this uh to our challenge rating, so we go from a challenge rating one, which is more like a cream ale or kind of like fighting a goblin, all the way up to challenge rating 20.
• 13:55
  SPEAKER_01: So it's like an adult bronze dragon.
• 13:58
  SPEAKER_01: So a really tough beer to be able to jump into the world of beer.
• 14:01
  SPEAKER_01: Where are you going to put the put this one on the challenge rating?
• 14:05
  SPEAKER_01: Philip, where are you taking us?
• 14:07
  SPEAKER_00: You know, I was initially thinking like personally, this beer is pretty palatable.
• 14:12
  SPEAKER_00: It's not challenging to drink uh from typically the types of beer that I would drink.
• 14:18
  SPEAKER_00: However, if you're kind of like trying to get into beer, want to try some different things, I think this is probably gonna be around the eight-ish, nine-ish range.
• 14:30
  SPEAKER_00: Um it's not typical.
• 14:33
  SPEAKER_00: Um that an there are a couple components to that, right?
• 14:38
  SPEAKER_00: Actually, as I'm thinking about it, I'm I'm bumping it to an 11.
• 14:41
  SPEAKER_00: Ooh, right up.
• 14:43
  SPEAKER_00: I think if you just went in for like a sniff of this beer to like kind of taste it at first, you would be off put initially.
• 14:50
  SPEAKER_00: But I don't want you to be deterred by that.
• 14:52
  SPEAKER_00: You should try it.
• 14:53
  SPEAKER_00: And then as you take your initial sip, you're gonna be like, hmm, that's kind of interesting, right?
• 14:57
  SPEAKER_00: Like that initial hit, and then immediately after that, you kind of get flooded by lime.
• 15:02
  SPEAKER_00: And it's pleasant and it's refreshing, and I and I enjoy it.
• 15:06
  SPEAKER_00: But I think if you're not kind of a adventurous beer drinker, especially, this could be pretty off-turning to you initially.
• 15:13
  SPEAKER_00: So I'm not even sure 11's a high enough number, but that's that's where I'm gonna stay.
• 15:19
  SPEAKER_00: I'll stick there, at least for my reasons.
• 15:21
  SPEAKER_01: Damon, how high are you going?
• 15:23
  SPEAKER_01: Oh no, I'm next.
• 15:25
  SPEAKER_01: How high are you going?
• 15:27
  SPEAKER_01: We were going left or right.
• 15:28
  SPEAKER_01: Oh, we're clockwise order.
• 15:30
  SPEAKER_01: We're jumping around the room.
• 15:31
  SPEAKER_01: Oh, boy.
• 15:32
  SPEAKER_01: And this is gonna be a high number.
• 15:35
  SPEAKER_02: I think so.
• 15:37
  SPEAKER_02: Going along with some of Phil's reasoning of I'm gonna g I'm gonna give this a 15.
• 15:45
  SPEAKER_02: I knew it.
• 15:47
  SPEAKER_02: Wow.
• 15:48
  SPEAKER_02: And I think part of that is because is well, it's all because of context, right?
• 15:54
  SPEAKER_02: Like we are in the midst of middle America, and the the idea that they are trying to emulate flavors from Japan, and the the this is uh emulating a gym a Japanese lager is like even us in this room, like we don't have a lot of experience with these flavors, right?
• 16:22
  SPEAKER_02: And with this sort of a flavor profile.
• 16:24
  SPEAKER_02: And so walking right into it without that experience, without that taste knowledge base, I suppose, um, is gonna be a different sort of a thing.
• 16:36
  SPEAKER_02: And and and to give it a you know, it's always a good idea to smell something before you eat or drink it.
• 16:43
  SPEAKER_00: 50%.
• 16:44
  SPEAKER_02: Right.
• 16:45
  SPEAKER_02: Um that first sort of that first smell is kind of funky.
• 16:50
  SPEAKER_02: Yeah.
• 16:50
  SPEAKER_02: Uh and you kind of sort of, okay, what's going on with this with this beer?
• 16:56
  SPEAKER_02: And and again, this is not to say it's not a good beer.
• 16:59
  SPEAKER_02: I think it is a good beer, but um I don't think that it greets you as warmly um as other beers.
• 17:10
  SPEAKER_02: So what did I say?
• 17:11
  SPEAKER_02: 15?
• 17:12
  SPEAKER_02: 15.
• 17:13
  SPEAKER_02: Yeah, sure.
• 17:13
  SPEAKER_02: Let's go with that.
• 17:14
  SPEAKER_03: Ross, you're sniffing sniffing the can over there.
• 17:17
  SPEAKER_03: I feel like these two are sniffing something.
• 17:18
  SPEAKER_03: I think that's way too high.
• 17:20
  SPEAKER_03: I think your smeller's broken.
• 17:22
  SPEAKER_03: No, I I don't think so at all.
• 17:24
  SPEAKER_02: Go to the smeller doctor.
• 17:25
  SPEAKER_03: And my reasoning for this kind of goes back to uh the last episode we were talking about how people approach these beers.
• 17:32
  SPEAKER_03: And if it's like, I see this Japanese lager's not turning me off.
• 17:35
  SPEAKER_03: And if I see sea salt and lime, I'm thinking Mexican lager.
• 17:38
  SPEAKER_03: So I'm like, in terms of like, would I order this off of a menu, just reading a description?
• 17:44
  SPEAKER_03: I think absolutely.
• 17:45
  SPEAKER_03: And then if I smell it, I mean at that point I've ordered it, take a drink, and once I get past that initial taste, it's it's a good beer.
• 17:52
  SPEAKER_03: I agree 100% with you guys that it's it's there.
• 17:55
  SPEAKER_03: The floralness at the end, like is the saving grace after the smell.
• 17:59
  SPEAKER_03: I think this is no higher than a six.
• 18:01
  SPEAKER_01: Ross does not pour out beers.
• 18:03
  SPEAKER_00: Hold on to say you sniff that can, and you tell me, like, you're not like what the I mean.
• 18:08
  SPEAKER_03: Here's the thing the more the more I smell it, I it I don't find it as offensive as I did when we first poured it.
• 18:15
  SPEAKER_02: But when you first poured it.
• 18:17
  SPEAKER_03: Sure, but it's like but that's the question.
• 18:19
  SPEAKER_02: That's when you first approached it.
• 18:21
  SPEAKER_00: I still sniff it and I'm like, I'm not sure about that.
• 18:24
  SPEAKER_03: I mean, I I wholeheartedly agree with you because I let off this convers the this episode talking about the funk at the front of this.
• 18:30
  SPEAKER_02: But it's like Yeah, you were like, hey, all the funks up front.
• 18:33
  SPEAKER_03: But but it but like as a direct quote.
• 18:35
  SPEAKER_03: If I were I did say that.
• 18:38
  SPEAKER_03: I may, I may, I may have been wrong, at least in my own personal opinion.
• 18:42
  SPEAKER_03: Just because it's like, especially if I would order this off the tap, I don't know if I would get that smell as as much.
• 18:48
  SPEAKER_03: So it's like this could be one of those beers where out of the can versus out of the tap could affect this too.
• 18:54
  SPEAKER_03: And my guess is that they definitely serve this off the tap uh in Minnesota.
• 18:59
  SPEAKER_03: It's not just a canned beer, whereas a lot of actual imported beer we're gonna be drinking out of a bottle or a can.
• 19:04
  SPEAKER_00: I love that you can like drive to Minnesota and order a Japanese style beer.
• 19:09
  SPEAKER_00: Right.
• 19:10
  SPEAKER_00: Yeah, that's great.
• 19:11
  SPEAKER_00: Like that's pretty awesome.
• 19:12
  SPEAKER_03: So just it I am I in my my humble opinion, I just think it's no higher than a six.
• 19:18
  SPEAKER_03: I I agree.
• 19:18
  SPEAKER_03: The funk was a little weird at first, but I it mellowed out for me.
• 19:22
  SPEAKER_01: So surprisingly, I'm gonna agree with Ross.
• 19:26
  SPEAKER_01: Holy shit.
• 19:28
  SPEAKER_01: I know it this never happens.
• 19:29
  SPEAKER_01: I'm gonna go with a five.
• 19:31
  SPEAKER_01: I think this is very similar to like a corona, just with like a very juicy lime.
• 19:38
  SPEAKER_03: I I would agree with that.
• 19:39
  SPEAKER_01: Like it's it's very approachable for a lot of people that like the Mexican style beers that want to branch out a little bit further from those and are looking for something a little bit different.
• 19:51
  SPEAKER_01: This is a little bit different from that, but still approachable for you.
• 19:55
  SPEAKER_01: Uh, and it's nowhere near a dark beer or an intimidating beer.
• 20:00
  SPEAKER_01: This is still a light beer that's very approachable, a little bit of a funk uh up in the smell, but I think you can do it.
• 20:08
  SPEAKER_01: Try it.
• 20:08
  SPEAKER_01: Uh so what do we say?
• 20:10
  SPEAKER_01: Yay?
• 20:11
  SPEAKER_01: Nay?
• 20:11
  SPEAKER_01: Are you gonna go for another one of these?
• 20:14
  SPEAKER_01: Damon.
• 20:15
  SPEAKER_00: So you're gonna put Damon on the spot, aren't you?
• 20:17
  SPEAKER_00: I can tell.
• 20:18
  SPEAKER_02: We are gonna always start with Damon.
• 20:21
  SPEAKER_01: It's a big old no.
• 20:23
  SPEAKER_02: This is uh gosh.
• 20:26
  SPEAKER_02: How's the question phrase?
• 20:27
  SPEAKER_01: Yay or nay.
• 20:29
  SPEAKER_02: Oh, that's it.
• 20:30
  SPEAKER_02: Okay.
• 20:31
  SPEAKER_02: Uh, this is one of those.
• 20:33
  SPEAKER_00: Is it the only thing in the fridge question?
• 20:35
  SPEAKER_02: Yeah, if that's the question, this is a nay for me.
• 20:38
  SPEAKER_02: Okay.
• 20:39
  SPEAKER_02: Uh, which is not which is not I don't think that it's a bad beer by any stretch of the imagination.
• 20:49
  SPEAKER_02: It's just not really for me.
• 20:52
  SPEAKER_02: This is not a this is not a daemon beer, as we've probably demonstrated.
• 20:58
  SPEAKER_01: Couldn't have guessed.
• 20:59
  SPEAKER_03: Ross, what do you think?
• 21:01
  SPEAKER_03: I I gosh, I mean, I'm I'm I'm gonna agree with you twice in one episode.
• 21:05
  SPEAKER_03: Oh no, but it's like I I know you don't care for cream males, and I and I I'm getting on board with that.
• 21:10
  SPEAKER_03: This is not in that wheelhouse, though.
• 21:12
  SPEAKER_03: I think I think this is one like if it's a hundred degrees out, I would happily crack one of these or three or four of these uh and have it anytime.
• 21:20
  SPEAKER_03: I'm yay, 100% honest.
• 21:22
  SPEAKER_02: That's a pretty unique circumstance.
• 21:24
  SPEAKER_03: 100 degrees.
• 21:25
  SPEAKER_03: So the circumstance where do you live?
• 21:28
  SPEAKER_02: The circumstance under which you will drink more of this is if it's a hundred degrees.
• 21:33
  SPEAKER_03: We do live in Nebraska.
• 21:35
  SPEAKER_03: That's not that uncommon.
• 21:36
  SPEAKER_03: Okay, okay, let me back that off.
• 21:38
  SPEAKER_03: Let's say if it's if it's 85 plus.
• 21:41
  SPEAKER_03: Okay.
• 21:41
  SPEAKER_03: All right.
• 21:42
  SPEAKER_03: So anywhere from May to August, I would happily crack multiples of these.
• 21:46
  SPEAKER_00: Phil, what are you saying?
• 21:48
  SPEAKER_00: I think this might be a first for me, but on a regular basis, this would probably be a nay for me, actually.
• 21:55
  SPEAKER_00: Um and then to Damon's point, too, it's not that I don't dislike the beer, but it's not something I would I feel like I need to buy again, and that I would go for.
• 22:05
  SPEAKER_00: I would pick differently.
• 22:07
  SPEAKER_00: Yeah.
• 22:07
  SPEAKER_00: That's all.
• 22:09
  SPEAKER_01: I am gonna say nay.
• 22:12
  SPEAKER_01: What?
• 22:12
  SPEAKER_01: Even with a five.
• 22:14
  SPEAKER_01: You're wrong, Ross.
• 22:16
  SPEAKER_03: 100% right.
• 22:17
  SPEAKER_03: I'm the only one right now.
• 22:18
  SPEAKER_01: Even with a five, I think this one could be done better.
• 22:24
  SPEAKER_01: Like it's it's really close to being good.
• 22:29
  SPEAKER_01: It's just not quite there.
• 22:31
  SPEAKER_01: Yeah, all right.
• 22:32
  SPEAKER_01: That the smell kind of lingers.
• 22:35
  SPEAKER_01: I don't know what that is.
• 22:37
  SPEAKER_01: Yeah.
• 22:37
  SPEAKER_03: So stand by for our Japanese lager episode.
• 22:40
  SPEAKER_00: Oh, please.
• 22:41
  SPEAKER_00: Now we're gonna have to do a series on Japanese.
• 22:44
  SPEAKER_00: That would be fun.
• 22:45
  SPEAKER_00: Figure out if it's just us, if we're the problem.
• 22:49
  SPEAKER_00: Which we are.
• 22:50
  SPEAKER_00: Yeah, I'm sure we are.
• 22:52
  SPEAKER_01: This has been Super Deluxe Lime, Sea Salt and Lime Premium Lager from Modus Brewing Company out of Minneapolis, Minnesota.
• 23:00
  SPEAKER_01: You can find them at modusbrewing.com.
• 23:03
  SPEAKER_01: That's gonna do it for this episode.
• 23:05
  SPEAKER_01: Stay tuned for more beer reviews in the future.
• 23:07
  SPEAKER_01: You can check out our regular show, Bards and Barrels, anywhere podcasts can be found.
• 23:12
  SPEAKER_01: You can also follow us on Facebook, Instagram, and YouTube at Bards and Barrels.
• 23:17
  SPEAKER_01: Until next time, may your dice be hot and your beer be cold.