Jeff: One, two, three, shoot. Greg wins.
Greg: Welcome to Craft Beer Radio episode 510 on 511 on August 18th, 2023. I'm Shannon.
Jeff: I'm Jeff. I was looking for a microphone to talk into. I'm still not used to
Jeff: these lavalier mics. I'm Greg.
Jeff: Where's my mic? All right. So yeah, Greg mentioned it in the intro there,
Jeff: but the last like three shows, we said the wrong episode number at the beginning of the thing. So.
Greg: I just like it. I just think it should be just something that we stay with.
Jeff: Well, we need to be pressured to be accurate, right? I mean.
Greg: So what do you got here? What are you pouring for us?
Jeff: These are more beers from our trip. Good news for you, Greg.
Jeff: This will be the last show where I feel like we have to get the IPAs while they're fresh.
Jeff: But this one is the fourth anniversary from Twin Barns Brewing. It is a golden rye IPA.
Jeff: So this should be something a little bit different from the,
Jeff: oh, I poured poorly, Shannon didn't get much.
Jeff: And we're gonna have some.
Jeff: So there's some scratch on the Asian too. So we're gonna have to do.
Shannon: The mixy mix.
Greg: Dumb mixy mix.
Jeff: Three way here.
Greg: Ooh, okay, so this is hop with 6.7%, a hop with New Zealand-grown Nectaroon and Rewaka hops.
Greg: Okay. All right.
Jeff: Yeah. And then the other note is that this is a rye IPA. So,
Jeff: you know, rye will typically give it a more spicy and character to the grain.
Greg: It's also a hazy. I know you pulled these out before. It's still pretty cold. It is warm this up a bit.
Greg: How has your couple of weeks thing as your fortnight?
Jeff: No, it's been busy with work and I'm still making bowls. Got back to making bowls.
Shannon: So it's fun. I can make bowls while I can.
Greg: I have one of your bowls and it's a great bowl.
Jeff: Yeah, it's got one of the good ones too. I really like that knot hole that was
Jeff: in that one. Yeah, I was making, there's probably like my third or fourth bowl
Jeff: and I'm turning it and it still has has the bark on it, I really don't know what it's going to be.
Jeff: And there was some, you know, like kind of punky wood, like a branch, not hole, in the side.
Jeff: And I was thinking I was going to, once I got it cleared off,
Jeff: I was going to glue that in, epoxy it, something.
Jeff: And then as I'm turning it, the knot flies out, like hits me in the shoulder.
Jeff: So I'm like, okay, I guess I'm going to go home.
Shannon: I hope you were wearing eyewear.
Jeff: Yeah, yeah. I got a whole face shield.
Greg: So, punky, is that the term?
Jeff: When it's like, almost rotten. Okay. Like soft and rotten.
Greg: Because the first thing that came into my mind when I heard punky was, anybody?
Jeff: Punky Brewster?
Greg: Punky Brewster. Which then I realized, could that be a name for a brewery?
Shannon: Oh.
Greg: I'm the Punky Brewster.
Shannon: There you go, that's a good one. NBC or CBS probably still owns like the trademark of it.
Greg: Probably.
Shannon: I don't really get a lot on the nose, do you?
Greg: I'm getting some javi, but that's kind of it. I'm not getting...
Jeff: So these are mojitua and raiku, right?
Greg: Nectaroon and rehuaca.
Jeff: Oh, rehuaca, okay. Yeah, so rehuaca is one of those New Zealand hops,
Jeff: right? So a little soft, a little bit vanilla, a little bit melon,
Jeff: you know? So I am smelling something like that on the nose, not really like
Jeff: big old citrus or anything like that.
Jeff: And then in the aroma, you're getting... As aroma, you're also getting the malt,
Jeff: you know? you're getting a little bit of barley, a fair amount of rye.
Greg: Yeah, that's mostly what I'm getting. Yeah, it is the malt.
Greg: I guess there's a little like, I don't know, something peach-like.
Jeff: For me, it's a little bit like cantaloupe or honeydew.
Greg: That's a better description.
Shannon: Yeah, very mild.
Jeff: Yes, it's kind of dry, has a nice crispness to it because of the rye and the malt gum.
Greg: I think the rye adds something to it by making it not feel just kind of puffy
Greg: by giving it a little bit of a bite.
Greg: Um, but it also is very like Melanie on, on the first step, it's more sweet
Greg: and then the The rye kicks in.
Jeff: Yeah. Had this beer. This was the day that we were, did the,
Jeff: all the rainy day breweries in New Hampshire.
Jeff: And this was that last place right by our Airbnb. Oh, yeah, yeah. Where we got this.
Greg: That was a good one.
Shannon: To me, it seems very bitter.
Greg: I think it's the rye. Because I don't feel like it's bitter hop-wise.
Shannon: I don't have any IBUs or anything like that.
Jeff: Yeah, it doesn't taste like a resin-y, like, hop bitterness. It's very dry, right?
Shannon: It is.
Jeff: And there's kind of a twang on your tongue a little bit, you know,
Jeff: like, I think that's from the rye. Is that what you're coming across as a bitterness?
Shannon: Yeah, it's from the rye.
Greg: Yeah. It's different, and I like that it's different, because I just posted
Greg: on our Discord, by the way. Please join our Discord.
Greg: The link is on, see craftyradio.com?
Jeff: Right on the front page, towards the bottom, yep.
Greg: And then in the what are we drinking area, I posted that I got,
Greg: what was it? Not Heddy Topper, but the other one.
Jeff: Focal Banger.
Greg: Focal Banger from Alchemist, and it was... Yeah.
Jeff: 2015, wow.
Greg: Yeah, yesterday is when I bought it, and it was made two days before,
Greg: so that's as fresh, I think, as I could possibly get in Pittsburgh.
Jeff: Oh, for sure.
Greg: And yeah, it was just like, eh. It was fine.
Greg: And it kind of reminded me of all the things that this thing was.
Greg: I think it's a little bit more drinkable than Hattie Topper.
Jeff: Yeah. Yeah, I had one when we were at the Alchemist.
Jeff: But I guess I was looking for this super juicy, super fresh.
Shannon: I'm at Mecca kind of thing. I drank the sucker from the can.
Greg: Did you?
Shannon: Thank you.
Greg: Yeah, I read all the instructions. I think is if nothing else,
Greg: like I said in the chat there, the thing that I appreciated the most wasn't
Greg: the fact that, oh, I get a whale.
Greg: But it was this is a this place that I shop for beer, which I do is pay something
Greg: of a premium for, you know, it's more expensive than it would be like at some
Greg: of the other stores. But they're taking care of their beer. and you know this was right out there.
Jeff: Two days is kind of crazy. So Still City Beer is the importer for the Alchemist,
Jeff: which I had errantly presumed.
Jeff: Okay, they signed a contract, but I don't think Alchemist has any beer to come to Pittsburgh.
Jeff: Well, obviously that's wrong. But it's crazy that it went from canning line
Jeff: through the wholesaler to the retailer in two days. Yeah. When it's a 14-hour drive.
Greg: So and I'm pretty sure because I think I've talked to people there,
Greg: you know, they make sure that stuff arrives cold You know, it's not they don't Have it.
Greg: Let it go Warming there's obviously there are beers out there that aren't in
Greg: their fridge So it's not like they do it everything is like that but for the
Greg: expensive stuff The top shelf stuff they keep it cold and they make sure it's there.
Greg: So I appreciated that much the fact that the beer wasn't that amazing?
Greg: It's fine. I'm willing to pay a little bit of an extra thing just as a As a
Greg: shout out to the, as a here's my, here's my present to you guys.
Jeff: For sure.
Jeff: Shannon and I went hiking first time in Pennsylvania after our trip. Yeah.
Shannon: And it wasn't quite the same.
Jeff: Doing hikes around western Pennsylvania, kind of a letdown after you've done hiking in New England.
Greg: Yeah, yeah, I can see that. Although we didn't talk about, I did want to say
Greg: that one of the things that we didn't mention about the nice thing about living
Greg: in Pennsylvania and Pittsburgh in particular is.
Greg: So if you live there in Vermont or up there, there's kind of one way in.
Greg: You can get stuff, but there's a narrower way to get things to there,
Greg: whereas we're a much more centralized location. So it's a lot easier to get
Greg: a hold of more stuff where we are and quicker.
Greg: OK, so if nothing else, we are kind of in the middle of a of a big,
Greg: you know, mercantile area, which helps us a lot when we want to get stuff.
Jeff: Yeah. I think she's like, but the mountains.
Shannon: Yeah, the hiking, the, oh.
Shannon: Yeah, I'd take, I'd trade it. I'd definitely trade it. for being outdoors in Maine in the summer.
Greg: I don't want to just be on the grid. I want to be the grid.
Shannon: Mm-hmm. Would you like?
Jeff: Yeah, I'll drink. Not a fan?
Shannon: Nah.
Greg: Did you think it was bad or just not super into it?
Shannon: Just not super into it. I didn't think it was bad.
Greg: But I get it, you know, reserve your sobriety for stuff that you think you're going to really love.
Shannon: Yeah.
Greg: So that makes sense. This is,
Greg: again, the Twin Barns 4, their fourth anniversary. It's got a big 4 on it.
Shannon: All right.
Jeff: Let's stagger the IPAs this time. Let's go to a farmhouse.
Greg: Oh, good. That's a good idea.
Jeff: All right. Bellflower Brewing Company. This was one in Portland that we hit up.
Jeff: Their brewery, I believe, is outside. No, it says in Portland here.
Jeff: Okay. I was going to say, they literally brew out here, but we're outside.
Greg: No, no.
Jeff: It seems like a lot of the places in Portland have their tap rooms and have places elsewhere.
Jeff: I've seen a bunch of that when we were doing those breweries.
Shannon: Which one is this one? Buffalo. This is...
Greg: Do you remember the beer name?
Shannon: That's what I'm asking.
Jeff: This is.
Greg: He's looking at it.
Jeff: Farmhouse Ale. I'm sorry?
Greg: Farmhouse.
Jeff: It's Farmhouse. Or it's called Bellflower Farmhouse Ale.
Greg: Oop, that was me, I apologize. Need to turn off the error message noise.
Greg: Farmhouse, I don't see.
Shannon: I drank one of these last week and I got my hand smacked.
Shannon: Save these for the show. show. I just told you you gotta save one.
Shannon: I'm exaggerating.
Greg: Okay. So bellflower park, but Papi, Pebebe, Bellflower farmhouse, 6%.
Greg: Uh, and everything else is just, this is what you'll taste, which I'm not going
Greg: to bother to read because that's not, I want to learn myself.
Shannon: The color, I will have to say, it's not as dark gold as the last one.
Shannon: It's a much lighter... It almost has like a whittier kind of color.
Jeff: It does. It's not quite as white as a whittier, but it has some opacity to the cloudiness.
Greg: Yeah, it's cloudiness, it's not a hazy, like a hazy IPA.
Shannon: And it's funny you say, as soon as I nose it, I smell a wit beer.
Jeff: Well, you're going to smell a lot of the similar characteristics,
Jeff: right? You're going to smell a big wheat part of the Greenbill's wheat in this.
Jeff: That's common for a lot of farmhouse sales. And then the yeast,
Jeff: likely not a wit beer yeast, but it's going to be a more rustic sazon yeast
Jeff: or something like that, they're going to be in the same extended family kind of flavor wise, right?
Jeff: And then, I haven't tasted it yet, but you might not, it probably doesn't have
Jeff: coriander and orange peel and things like that added to it.
Greg: The rusticness of this comes through, because I mean, I smell this and I'm imagining
Greg: like an old farmhouse fence. So there's like a dusty mustiness coming out of it.
Shannon: I'm smelling the inside of a clean barn. I'm not saying dirty.
Shannon: The wood and the hay, you know, that combination of those two.
Jeff: I'm actually getting like a buckwheat kind of aroma where it's like a little more...
Greg: Oat-y.
Jeff: Chewy and kind of brown smelling compared to wheat.
Greg: Mm-hmm.
Jeff: Hmm.
Greg: Ah. All right. O-tay, as buckwheat would say.
Jeff: Oh, you're not saying O-tea. Like there's oats in it.
Shannon: No, no.
Greg: I'm saying like Eddie Murphy on Saturday Night Live when he did a buckwheat character.
Shannon: O-tay.
Greg: We're old.
Jeff: On to the flavor. It's sweeter than I thought it'd be. The malt comes through.
Jeff: It has kind of like, almost like a marmalade toast type flavor.
Shannon: Marmalade toast.
Greg: Mm.
Greg: You're on to something there.
Jeff: But I think that, I think you're in the right like zone, but I think you're,
Jeff: that's also coming across Melanie, like the melon-y, like the last beer also,
Jeff: like there's like almost like melon jelly or something on it.
Shannon: Kelp.
Greg: Did you say marmalade? Yeah. Yeah. Because I'm thinking definitely like a cracker with something on it.
Shannon: Yeah.
Jeff: Yeah, it doesn't really carry the orange part. That's not really what I was
Jeff: going for. More of just the vibe of toasty bread with some jelly on it.
Greg: Hmm. Yeah. Okay, then I guess you're in the right zone.
Greg: What's that flavor though? It's not orange.
Shannon: Well, I take back what I said. It's a cantaloupe. No, I think it's a really faint.
Shannon: I'm tasting, faintly tasting apricot. Okay.
Greg: Okay.
Shannon: So if you pictured an apricot jam and you just barely put some on your toast,
Shannon: spread it really, really, really thin. Okay.
Greg: Yeah. I do think that's a good call. I see that there.
Greg: That's there. There's something as a little like, in terms of melon,
Greg: there's a little bit of honeydew in there, I think. Yeah. Yeah,
Greg: I'm not getting like a singular fruit here. There's more of a combination.
Greg: There might be even a little bit of like, lychee. Yeah, I could see that.
Greg: Or even like dragon fruit, along those lines.
Jeff: For sure. So, LT-99 is another thing.
Shannon: No, apparently it is a bog-standard, ordinary, possibly diamagnetic metal.
Greg: A diamagnetic metal means that it can expel magnetic fields,
Greg: So you can get things to float on it if you have the magnetic line right.
Greg: But you're not expending any energy by doing that, by the way.
Greg: It's just sort of, it's like resting something on top of a...
Greg: Hmm, what's a good physical analogy for this? Because basically it's resting
Greg: on top of the field lines.
Greg: So it's not doing any energy. It's just being held...
Greg: Yeah, well, I mean, I guess the closest thing to say, it's like a table, right?
Greg: The table is holding this glass up against gravity, but it's not doing any...
Greg: It's not putting any energy into the fact that it's doing that.
Jeff: Right. Yeah. Now the paper was retracted.
Jeff: I guess the guy's getting, or the team's getting, you know, investigated, so. I don't know what...
Greg: I know that one of the papers from the guys was retracted. I don't know if the
Greg: LK99 paper itself was retracted, but I don't think it was published by,
Greg: I don't think it was even published yet, or it wasn't published by like a prestigious
Greg: journal, but Physical Review Letters, which is a very prestigious journal,
Greg: did retract one of like the main guy's papers.
Greg: Okay. So, yeah.
Greg: People get excited about flashes in the pan all the time.
Shannon: Yeah.
Greg: And, you know, I'm used to seeing it happen in the field that I study in particle physics.
Greg: So I'm really skeptical about anything that happens in there.
Greg: I was, of course, less skeptical about LK99 for kind of a couple of reasons,
Greg: one of which was it's not my field.
Greg: And the other one was.
Greg: the ease of testing it, because it was relatively, according to the stuff that
Greg: was on there and the stuff that I read, it was like really easy for people to test this thing.
Greg: So there wouldn't be a whole lot of time between whether we knew this was legit or not. Yeah.
Jeff: I started the talk about this a couple episodes ago, but we got off track.
Jeff: I was watching a YouTube series, or YouTube show about element hunting and the scandals there.
Jeff: There's, you know, there's like three main places that discover all these super
Jeff: heavy elements. One's in Russia, one's in Brookhaven, right?
Jeff: There's one in Berkeley.
Greg: Berkeley.
Jeff: There's one in Germany. And then the...
Greg: One in Russia.
Jeff: One in Russia. So Berkeley kind of hired away this guy, Viktor Ninov, from the German group.
Jeff: And long story short, this guy is just compulsive with falsifying information to get the discoveries.
Jeff: So Berkeley had a huge egg on their face, like, because he claimed like three
Jeff: or four of the, you know, like, you know, like, like 107 to 114,
Jeff: somewhere in there, like, that he had found it. But then when I went back and
Jeff: looked at the data, it was all falsified.
Shannon: That's bad, because so when you're element hunting for those who are in the
Shannon: know and like for Shannon, I'm sure you don't really are up on know how any
Shannon: of this works, but you you're you're throwing.
Greg: You're throwing some one nucleus at another, hoping that there is going to be
Greg: a fusion and that, you know, it's
Greg: going to be an extraordinarily unstable atom, and it's going to decay.
Greg: So you know what's going to be left behind, and you're looking for what's going to be left behind.
Jeff: You're familiar with the periodic table of elements a little bit?
Shannon: Absolutely. And so like right now, it goes up to like 112 or so.
Shannon: But everything after 115, 118, I think.
Greg: 118 is the last one that was contrived.
Jeff: But everything in the hundreds, I don't know exactly where, like something that's
Jeff: stable, but they decay right away.
Jeff: So what these people do is they find two combinations of elements that when
Jeff: they slam them together, they They make these big elements, or they make.
Greg: Something the keys in through this big element kind
Greg: of thing and You're throwing not like one you're throwing like a bajillion of
Greg: these you're stripping off the electrons you're throwing up bajillion of these
Greg: nuclei at other nuclei and just hoping that One of them
Greg: or maybe two of them will hit in just the right way because they're both positively
Greg: charged There's lots of reasons why This,
Greg: you know, this is exacting difficult work to do and requires like really calibrated
Greg: machines Really pure environments,
Greg: you know as pure a vacuum as possible It's
Greg: interesting because there's different recipes you can use to try to get these
Greg: big elements Like Einsteinium is like one of the biggest elements I think it's
Greg: Einsteinium that lasts long enough that you could throw other things at it Like
Greg: anything bigger than einsteinium will decay before you have enough time to throw things at it.
Jeff: So like they have einsteinium sitting there. Yeah, microseconds.
Jeff: And then they use like cobalt or something, or maybe even bigger,
Jeff: I forget, but they throw that.
Jeff: So like you can't use element like 108 and throw element 108 at it to try to
Jeff: get element 216 or whatever, because neither of them last long enough for the experiment to happen.
Greg: So let's say you're trying to get element 120, well you could,
Greg: in theory, I guess, try to throw 60 at 60, right? But I don't think that would work, for some reason.
Greg: There's lots of weird nuclear physics reasons why they pick the ones that they do,
Greg: but the numbers should add up to what you're trying to get,
Greg: and then you know based on the information that the math tells you what it will decay into,
Greg: and so then what you do is you try to measure and see if those,
Greg: because you obviously, once that happens, and again, it falls apart in microseconds or even less.
Greg: So what you're looking for is then the daughter elements, the decay of that will produce...
Jeff: You have the right proportion of these other things, it gives you evidence that
Jeff: you were there. The fingerprint. You know, that kind of thing.
Greg: Gotcha. It's a lot of really difficult executing work, but because you know
Greg: what you're expecting, if you wanted to fake it.
Greg: you presumably could. And there is sort of a, on some level,
Greg: an honor system that you're not doing that.
Jeff: Yeah. Part of what he was doing was to try to get dibs. Because I think it was,
Jeff: we'll get there sooner or later.
Jeff: And sooner is better. So I want to falsify the information in case another lab
Jeff: gets it. We can have dibs on discovering it.
Shannon: And which one was this one? Because I didn't know what...
Jeff: This is the Berkeley lab, Victor Nino. So he just got, you know,
Jeff: once he was found out, he strummed out of the industry.
Greg: Yeah. Because it's built on the honor system, that honor system is very rigorously enforced.
Greg: So if you're found to have violated that, then you are just out.
Greg: That's why a lot of studies, they do double blind,
Greg: or they don't even get a chance to look at the information or they code it in
Greg: a way so that they only can so that they gather all the information with their
Greg: machines and it's then like coded before they even look at it.
Greg: And then they later, much later when all the experiments are done,
Greg: then they decode it and see whether
Greg: they did it or not. So they're not influenced by what have happened.
Jeff: I learned the craziest bias today that people have. What's that?
Jeff: prefer letters on the right side of the keyboard versus letters on the left side of the keyboard.
Greg: Really?
Jeff: It started before 1990, names that were chosen for children,
Jeff: use letters on both sides of the keyboard fairly equally, and after 1990,
Jeff: skews hard to the right side of the keyboard.
Jeff: But that's not the only piece of evidence. There are, just if you take surveys
Jeff: of, do you like A or U better, stuff like that.
Jeff: like it wades out the right side of the keyboard for right- and left-handed people.
Greg: I mean, there are two good vowels on the left side of the keyboard,
Greg: A and E, so you'd think that those are gonna be.
Shannon: Yeah, you would, but I'm thinking about...
Jeff: Yeah, you were a typer.
Shannon: I mean, I'm just, yeah, I'm thinking about how much faster I am with...
Jeff: Tristan's a left-handed name.
Jeff: Tyler's a middle.
Greg: Max is mostly left-handed, although the M's all the way on the right-hand side.
Jeff: Victoria's kind of mixed too, so you don't fall into the thing too much.
Greg: I'm a lefty for sure.
Shannon: Although technically, I'm Gregory, so there is, yeah, if you put it in Jeffrey,
Shannon: I'm totally left-sided keyboard. Ah.
Jeff: If you put it in Jeffrey, I'm totally left-sided keyboard. I mean,
Jeff: not 100%. I don't like stewardess.
Greg: Right. Or, you know, stewardess is all left-handed, longest left-handed word?
Shannon: I didn't realize it was the longest left-handed word. I've never really paid attention,
Shannon: but I'm just thinking about when I type, like, which hand is more dominant and
Shannon: which one I type faster with,
Shannon: which side of the keyboard I'm faster on, and I guess it probably is the right.
Shannon: Rexda is all left-handed, so if you know anybody named Rexda,
Shannon: I don't know anybody named Rexda.
Jeff: So the QWERTY layout, I just learned that, so I listened to Radiolab,
Jeff: and that's where they threw this nugget out about how there's a bias,
Jeff: this weird bias that like, there's not a good hypothesis why.
Jeff: But in like, China, where the story is mostly about how China was able to do
Jeff: the different methods of getting all of the Chinese characters into a computer,
Jeff: typed in through a keyboard and stuff like that.
Jeff: But like, there's not a similar bias there. But where those QWERTY keyboards
Jeff: are common in like Europe, Germany, England, they all have the right letter bias.
Greg: And we read left to right, so it's kind of, it's doubly weird. It's weird.
Greg: Or, and this also could be like a correlation is not equal to causation type thing.
Jeff: It'd be interesting, and then like, So like when the QWERTY keyboard was organized,
Jeff: we've all heard the story that
Jeff: they had to mix up the letters so the handlers wouldn't get to type it.
Greg: A lot of those stories about that are BS, or at least are challenged.
Jeff: So here's a new story that I've heard, is the word typewriter is all on the
Jeff: top row because typewriter salesmen couldn't really type, but they wanted to
Jeff: demonstrate it really fast. No, that's so.
Greg: I believe that that is something that's out there, I don't know whether that's
Greg: something that's true, that has that flavor of being something that people made up after the fact.
Greg: Okay, so should we move on to something else?
Shannon: Yeah, that's all on me.
Jeff: Another IPA. Check this out. We're going to ping pong back and forth here.
Jeff: This one's the Definitive Brewing Company stainless oasis.
Greg: Stainless oasis from Definitive?
Jeff: Yes.
Shannon: I believe this is another one that I got my hands slapped for.
Jeff: What?
Shannon: You got to save one of those for the show.
Jeff: I mean, you know? And you don't want to be tainted. Do you want to like not
Jeff: know what this tastes like? It's coming in, kind of.
Shannon: Okay, this is definitive.
Jeff: Stainless oasis. I'm being more careful pouring now. I got all three glasses
Jeff: here and I'm just going to pour like an ounce in each. And so we all get the
Jeff: same strata without having to.
Shannon: So when you say definitive, how definitive are you talking?
Shannon: It's pretty definitive. I mean, There's no questions.
Jeff: These guys are also important.
Shannon: 6.2%. Stainless oasis.
Greg: Another hazy. Shock. Shocker.
Jeff: It'll be the last show where I'm trying to get these hazies out while they're still fresh.
Greg: Sorry. It's just. Smudge. I mean, I'm jading about it now. I can't deny it.
Greg: When I, everything is hazy and I just, I look for more.
Shannon: There's so much downstairs though that's not, it's just that we had to get these out first.
Greg: I know, I know, I understand.
Jeff: But now we have a ton of beer from Oxbow. We're gonna be doing an Oxbow here next.
Shannon: I'm wearing the shirt.
Greg: Ah, is that what that shirt is?
Shannon: Yes. Okay.
Greg: See the back. Ah, okay. Yeah. So it's got, so I've stayed at,
Greg: is that Maine? That's Maine.
Jeff: Yeah. Yeah, I was not, I don't know, For some reason, I didn't know Oxbow's reputation.
Shannon: Oh, we'll talk about all that when we drink the Oxbow.
Greg: How could you? There's so many breweries around there. How could you know everybody's
Greg: reputation? I feel like there's too many breweries for there to be whales anymore.
Jeff: Well, it was on our Discord. I was talking about where we were,
Jeff: and someone said, you gotta go down a couple blocks to Oxbow.
Jeff: And we were actually gonna, we were gonna probably cut the night short before we went there. Yeah.
Jeff: And like, no, you gotta go. So thank you, Discord listeners,
Jeff: or Discord participants.
Greg: Another reason to join our Discord.
Shannon: And now the sticker is on my laptop, the definitive sticker.
Jeff: All right.
Shannon: I don't know about you all, but it sounds funny because I'm describing the same
Shannon: thing, but apricot jumps out.
Greg: Can I smell yours?
Jeff: Smell mine. I'm getting more like guava.
Shannon: Definitely smells different than mine, doesn't it?
Greg: Yeah.
Jeff: I poured it. Did you guys see how I poured it?
Greg: Smell mine.
Jeff: No, I'm not arguing.
Greg: I'm just saying that weirdly, we're not getting exactly the same experience.
Jeff: Yeah. I know. I had all three glasses in a triangle and poured it a little bit
Jeff: in each glass and just went around in a circle. It's crazy that we don't have the same beer.
Greg: Yeah, it's not as lively on the noses as the one that you had.
Greg: I'm just trying to pick through it and I'm getting mostly malt.
Jeff: I'm getting like, tropicals, like subtle tropicals, like guava, dragon fruit.
Jeff: Actually, I just went on to the flavor. And I think, you know,
Jeff: dragon fruit is not really that flavorful of a fruit, but I am totally tasting it in this beer.
Jeff: Kind of that like mix between dragon fruit leaning towards pear.
Greg: Is it pear? I feel grapes actually. Pear.
Shannon: Definitely pear. Now I've only had dragon fruit like what, once or twice.
Jeff: It's another one that has kind of a melon-y texture to it.
Jeff: It's in that ballpark of lychee and water chestnut, like all those things with subtle flavors.
Greg: Yeah, it's a lot like tomato. Salt makes a difference. Okay.
Jeff: I don't think I've ever had a whistle.
Shannon: I've had watermelon with salt Another one where yeah, we were watching something
Shannon: on youtube and as you threw our They suggested putting cracked pepper on watermelon.
Jeff: Oh, yeah that fucking delicious.
Shannon: Of course Never knew Oh, yeah. No, it's amazing.
Greg: Yeah, it is because pepper is how would you describe pepper pepper is I
Greg: mean everyone's had pepper but like It's got some it's it's got a bit of spice
Greg: to it and woodiness Uh, and it does help to,
Greg: it has, it's got that oiliness, which then can bring in other,
Greg: it can, it can use that aromatic oiliness to bring in other flavors and sort of elevate them.
Greg: Uh, vanilla ice cream. Pepper is fantastic on vanilla ice cream.
Jeff: I haven't had that, but I'll never have a watermelon again without pepper. That's for sure.
Jeff: I mean, when I have the opportunity to put pepper on it.
Shannon: Fresh.
Greg: Yeah, it has to be fresh, yeah, yeah. If you get like dried pepper at a,
Greg: that's a little more than cardboard.
Shannon: I really like this one.
Greg: This is nice and drinkable.
Shannon: There's a hint of vanilla in there too.
Greg: There is, that's a good call.
Jeff: Yeah, this one's super tasty drinkable because it has the subtle tropical flavors
Jeff: to it, You know, it's not.
Jeff: The bitterness is low.
Shannon: At least the apparent bitterness is low.
Greg: Yeah, this is nice and drinkable. I really do enjoy this one.
Shannon: For an IPA, right?
Greg: For an IPA.
Jeff: For a New England IPA. This is the definitive stainless oasis.
Greg: So you put in the notes this New Horizons thing. Do you want to talk about that?
Jeff: Yeah, listener of the show. At least former listener. I should probably tell
Jeff: him we're doing it again because he hasn't commented and he was a huge fan of
Jeff: the show, John Daigle, the guy we met down at Aslan in DC, on the way back from the beach one time.
Jeff: He sent an email, I was BCC, I don't know if you got it, but I think he works
Jeff: for one of the organizations that are putting on this petition.
Jeff: It's about extending, or NASA has decided to cut the budget for the extended
Jeff: mission of New Horizons, which is the space probe that flew past Pluto in 2019.
Jeff: And also, it flew past one of the Kuiper belt objects.
Greg: Yeah, a contact binary. I forget
Greg: what it was called, but it looked kind of like a little snowman. Yeah.
Jeff: It was a Native American name for sky. I forget which tribe.
Jeff: So they decided they're going to hibernate the machine, but they're going to
Jeff: contract out or let the contract run out for the team, the science team.
Jeff: And then replace it with a heliocentric science team.
Jeff: And it's said that, you know, okay, New Horizons could be reactivated,
Jeff: but it'll be doing heliocentric science and not- Like Voyager.
Jeff: and not key KBO science, you know, Kuiper Belt Object science,
Jeff: and he wants petitions signed.
Jeff: I was just, like, I don't know, like, I was hoping for, like,
Jeff: a strong case of why science is better for the KBO study.
Jeff: I kind of wonder if it was, you know, like...
Jeff: his company is, you know, a PR type
Jeff: thing for the current science team or something, you know? I'm not sure.
Greg: What's your feeling on it?
Jeff: I mean, a probe where all the instruments are still working and there's fuel,
Jeff: it seems a shame to not use it.
Jeff: I don't have a good idea on which which brand of science is better. I don't know.
Jeff: I was wondering what you think, like, what do you think about?
Greg: Well, so while planetary science and cosmology is not the field that I put a
Greg: lot of effort into studying, it is a field that I'm very interested in.
Greg: And I consider myself beyond a layman in it.
Greg: And I love, love planetary exploration, robotic planetary exploration. I'm a huge fan.
Greg: I have a chart on my wall of planetary exploration from things,
Greg: and I think New Horizons are fantastic spacecraft and really cool stuff.
Greg: And this petition, when you sent it to me and I read it, I was embarrassed.
Greg: And I felt it was shameless.
Greg: Let me read what it says here. Take care.
Greg: With budget constraints, NASA has decided to cut funding for New Horizons and
Greg: cease its Kuiper belt exploration starting October 1st, 2024, fiscal year 2025.
Greg: NASA also intends to re-compete the New Horizons science team in early September,
Greg: replacing them with a lower-cost heliophysics team.
Greg: After the global accolades, is that fair?
Greg: Funding for the spacecraft may not be restored at some point after fiscal year,
Greg: may be restored at some point after fiscal 2025, but as a heliophysics vision
Greg: mission, not exploring the Kuiper belt.
Greg: Unless this is reversed, the Kuiper belt mission would be ended prematurely
Greg: to save single digit millions of dollars, even though the team believes there
Greg: are important scientific investigations to complete.
Greg: The Kuiper belt represents the vast majority of solar distance of mass to sustain
Greg: a future space-steering civilization and take humanity for the stars.
Greg: That last sentence is just fucking bullshit.
Greg: The Kuiper belt is gigantic.
Greg: It's this gigantic area in terms of space, because it's beyond Neptune,
Greg: and it's tilted with respect to the incline of the solar system,
Greg: and it's huge, but it's also got nothing in it.
Greg: It's basically empty. I mean, they kind of got pretty lucky to do that second flyby.
Jeff: They had no idea that that thing was out there when they launched.
Jeff: They found that with Hubble a couple years before the flyby.
Greg: But there has been a consistent effort to find something else for this to go to.
Greg: And nothing has been found. there's nothing there.
Greg: There's certainly not enough fuel on the craft to get
Greg: anywhere close to anything that we know about and a helio physics Mission seems
Greg: like a really good use for the spacecraft now that it's at the point where there's
Greg: nothing really it can reach Yeah,
Greg: I mean, that's what I was looking for I didn't know I mean this obviously is
Greg: one side of the story like what you just read.
Greg: It's very agenda Well, the thing that really embarrassed me was after the global
Greg: accolades, is that fair? And I was just like, what the fuck does that mean?
Greg: Is that fair? Is life fair?
Greg: Is that fair? The god global accolades for the science it's doing,
Greg: and now it can transition into doing a science that it's in the position to
Greg: do some good science for?
Greg: What? Now, I understand the angle that, look, you know, it's hard out there for a postdoc.
Greg: These Kuiper belt guys want to have a job. But that's not really what this is saying.
Greg: This is trying to appeal on a much broader basis of, like, the last thing about
Greg: how this is the mass to sustain future space-faring civilization.
Greg: There won't be space-faring civilization. That's nonsense. Take humanity to
Greg: the stars. Humanity's not going anywhere.
Greg: We got one planet.
Greg: That's it. Doctor Buzzkill.
Shannon: Mr.
Jeff: Star Trek saying that. Oh, man.
Greg: I think this is this is entirely the right decision. And I feel like if you
Greg: want to send something else to the Khyber belt, I'm all for it.
Greg: Right? Let's send more crafts to the Khyber belt to explore but make this thing
Greg: into a heliophysics thing because yeah, we could use more heliophysics probes.
Greg: There's more science to be done there. This thing is on a hyperbolic trajectory.
Greg: It's going outside of the solar system, not as fast as Voyager is,
Greg: but it still will hit those same things.
Greg: It's better to have multiple data points than just one.
Greg: It's got more advanced tech on it.
Jeff: When I was, after I saw this, I was like, okay, I want to know,
Jeff: like, what's the A side science and the B-side sign, so I didn't get,
Jeff: I got distracted, didn't find that answer.
Jeff: But I found NASA has this really cool visualization where you can orbit around
Jeff: the solar system. It shows you where all the probes are and how Pioneer 10's
Jeff: like zipping off that way and.
Greg: I think we should make use of New Horizons while we have it in the best way
Greg: possible and I do think that is definitely a heliophysics mission.
Greg: So, sorry John, I am not buying it.
Jeff: What's next? Next is Beer de Coupage.
Shannon: Okay, I'm going to have to look at the label there to make sure I don't get it.
Jeff: Yeah, that's from Chilling Beer Company.
Greg: I did think it was B-I-E-R-E, so I was right there.
Jeff: Beer de Coupage. Beer de Coupage.
Greg: Beer de Coupage. Where did they get this? It first shows up in French.
Jeff: That day we were doing the Rainy Day Beers in New Hampshire.
Jeff: It was that place where we sat at that little sidebar,
Jeff: had the pizza, I think, or down by the river, where it was busy at the bar,
Jeff: we just had the sidebar, that little counter.
Shannon: Yeah, where we were staring at the boats in the marina? No. No?
Shannon: Is that, we had oysters there.
Shannon: In New Hampshire on the rain. Oh, in New Ham, I'm sorry. in Hampshire on a rainy day.
Greg: So what is the brewery here? Because there are lots of Beardicoupages.
Jeff: Schilling Beer Company.
Shannon: Schilling?
Jeff: Schilling.
Shannon: Schilling.
Greg: SCH, yeah. Okay. So looking at, the first thing that came up was actually Funk
Greg: Factory Brewing, where, where they say Beardicoupage is a phrase that first
Greg: shows up in French brewing text from the 1800s and is used to describe the process
Greg: of blending old and young beer together.
Jeff: I believe it says here a blend of young saison and two-year spontaneous Interesting,
Jeff: okay, so the Google for bearded coppage Don't shake it up too much.
Shannon: Oh, I'm just trying to look at the label.
Jeff: Stop tilting it.
Shannon: Oh gosh.
Jeff: We don't want the yeast all over it. Don't tilt it! Pssst!
Greg: Oh, that's got a nice aroma to it.
Greg: OK. 5.5% alcohol by volume, a wild yeast is obviously being used in this one.
Jeff: Don't tell that!
Greg: Dude. Sorry, I'm looking, I'm reading it. This was brewed March 2023.
Jeff: You just want to stir up all the funk in the bottom.
Greg: I want this to be funky. Yeah. a blend of a young saison and a two-year-age
Greg: spontaneous beer what is this the amon noosuk room i,
Greg: don't know you got to google it too many o's in that word spell that out for
Greg: me A-M-M-O-N-O-O-S-U-C.
Greg: Okay, so it's a river.
Shannon: In New Hampshire?
Greg: Yeah.
Jeff: The one that this brewery was on. Probably. Yeah, see, that's the brewery right
Jeff: there. That's where we were, right there. You recognize that?
Shannon: You know if this bottle was sitting down there on the shelf With The wine and
Shannon: everything else I would Think that was a bottle of wine.
Shannon: Oh Sissy yeah that bit label Sissy miss pot and pipe right?
Greg: I mean This is not a pipe.
Greg: In other words, this is not the free rate. It's the picture of it Oh.
Greg: Like, you've seen the picture where it's a pipe and it says under it in French, this is not a pipe. No.
Jeff: Yeah. Yeah, this smells really... This picture. Yeah.
Greg: All right. Actually, I always wanted to get this and I should,
Greg: I keep forgetting to, but this is one of the things I want to hang up on my
Greg: wall because I like the artistic expression of the idea, which is don't mistake the bat for the place.
Greg: While this is a picture of a pipe, this is not a pipe.
Greg: So you weren't there.
Jeff: Okay, Mr.
Greg: Pedantic.
Shannon: That's it. I'm That's it, I'm going to go get some more IPAs,
Shannon: and we're going to drink all,
Shannon: IPAs.
Jeff: So the aroma on this one, what do we got going on there? It's kind of like a granite-y. There's...
Shannon: Did you say granite?
Jeff: Yeah.
Shannon: Yeah. Okay.
Jeff: Like, kind of like a stone dust. Yeah, yeah, yeah. Like a stone dust.
Greg: Mm-hmm.
Jeff: There's a little bit of like, washed rind cheese aroma, like loomy rind.
Jeff: Speaking of which, Greg, I got some Jasper Hill cheese that I brought back and I forgot last time.
Shannon: So I guess I'll get some and post-show we'll be bringing it out, having some cheese.
Jeff: Actually it'll go really good with this.
Shannon: Let me know.
Greg: Yeah, I say bring it out. So I think that wash rind cheese is a really good
Greg: call, especially a rind cheese that is maybe one that has been soaked in wine or something like that.
Shannon: Isn't that what that is?
Greg: Well, you can get like salt wash rind. Oh, yeah.
Greg: Hmm. Hmm. We're getting those notes, but there's there's something else.
Greg: Because there's that that tartness and that sharpness.
Shannon: Definitely. I mean, it could easily mistake it for a sour. Like a really sour.
Greg: Yeah.
Shannon: This without tasting it. I mean, I haven't tasted it yet.
Greg: But for sure, there's definitely like there is.
Greg: There's lactobacillus in there, there is spontaneously fermented,
Greg: so there's lots of good stuff in there. There's acetobacter,
Greg: which is what makes like a scenic acid, like a vinegar. Yeah.
Shannon: That's what it's reminding me of.
Greg: What's that?
Shannon: His kombucha.
Greg: It's kombucha, sure.
Shannon: That's the familiar smell.
Jeff: There's also kind of a sourdough thing in there, right?
Greg: And underneath that, okay, there's a breadiness under there.
Shannon: Yeah, the yeasty.
Greg: Okay, there's definitely like a sourdough bread. A really sourdough bread.
Shannon: With a lot of flour. You know how sometimes you get a loaf of bread that has
Shannon: that excessive amount of flour, fresh from the bakery.
Greg: And you hope that flour has been cooked, so it doesn't just taste like just raw flour.
Greg: Yeah, OK, well, I'm going to I'm diving in.
Shannon: Yeah, all right.
Greg: Yeah, so it's not ridiculously sour, there's sour notes there.
Greg: Yeah, it's just but it's not like, oh, my God, this is like puckering me up
Greg: sour. No, it's just a little tongue. The sour is just, I mean,
Greg: this is blended, right? So there's clearly, I bet what it was blended into was really sour.
Greg: But then there's a saison in here that lightens that up and gives it more of
Greg: a balance and that sort of dusty note that saisons can give along with a little bit of a floral note.
Greg: Like there's dandelion coming out to me.
Greg: Yeah, especially near the end.
Greg: Maybe like escarole or something. Even with like a bitter green.
Greg: No, Adam's too shabby. I think this would, I'm definitely looking forward to
Greg: the cheese that Jeff is cutting because I think this would go really well with the cheese.
Shannon: All right, so I'm going to tell you the names of the cheeses,
Shannon: take them, or open up tabs or whatever.
Greg: Opening up tabs.
Jeff: Jasper Hill.
Greg: Jasper Hill.
Shannon: One is Harbison, H-A-R-B-I-S-O-N.
Greg: Tell, repeat that again, please. Harbison. Yep, spell it, please.
Greg: H-A-R-E-I-S-O-N B-I as in boy?
Jeff: Yeah. Harbison.
Greg: Harbison, gotcha. Right.
Shannon: The second one is Oma. O-M-A Oma. Oh my god.
Shannon: And the third one's Willoughby.
Greg: Willoughby.
Shannon: That reminds me of a, uh, Ooh, that's a nice little there's If you take a picture
Shannon: of this for our discord There's a song that's reminding me here.
Jeff: Let me uh get some of the labels in the background,
Jeff: I already took it.
Greg: Okay I'll take another one. That's fine So we have it.
Greg: I hope that the AI is taking care of all of the weird sounds that are coming out of this. All right.
Greg: With crunchy crunch crunch. OK. All right. So before we have any of the cheeses,
Greg: Jeff, give a taste of this beer. Yeah.
Jeff: All right, lavalier reattached. The Beardé Coupage. Beardé Coupage. Yeah, that's awesome.
Greg: It's really well blended.
Shannon: Yeah.
Greg: Because you can tell it's a big sour in there that's being blended out with
Greg: the Saison to even it out and to make it less...
Greg: Although I'd love to try I mean like I bet the the sour is kind of like a KMF
Greg: being constant mother funk type Craziness.
Jeff: Yeah, no it has has kind of that Mineral enos and the sour kind of a lactic
Jeff: sour from the sour and then the saison I think is providing a little bit of of more body,
Jeff: I'm getting a little bit of lemoniness from it.
Jeff: Yeah, I think that's it. All right, so this one is Oma, this one's Willoughby, that is Harbison.
Greg: So the, yeah, so the one that is the least gooey, the hardest of them,
Greg: which is not particularly yard is the Ola.
Greg: This is a organic pasteurized cow milk cheese with a rush Rhine Tomei and the
Greg: cow Tommy Arthur. I guess I don't know what Tomei means.
Shannon: I don't know the cows are from Von Trapp.
Shannon: Oh brewery the lager brewery so not only do they brew they also brew cows.
Shannon: Breed brew and breed they brew and breed.
Shannon: I don't know about this. I'm not into soft cheeses.
Jeff: Soft cheeses all that much.
Greg: Hmm. You're missing out.
Shannon: Hmm. It's just the texture I have a problem with.
Shannon: Can't do it. Can't do it.
Greg: I mean.
Shannon: You're a lot more for us.
Jeff: Yeah. So Jasper Hill is in the same area of Vermont as where Hill Farmstead is.
Jeff: They don't have tours or anything like that. They've been awesome going on a
Jeff: cheese making tour. Could have totally done it.
Jeff: And I found out about it when I was looking at the Hill Farmstead website.
Jeff: They're like, you know, things to do nearby and they're like,
Jeff: Jasper Hill doesn't have things.
Jeff: But if you go to the general store in town, they carry the cheeses there.
Jeff: So after we went to Hill Farmstead, we stopped at the general store and got
Jeff: the cheeses, got some coffee. Did we get anything else? I don't remember.
Shannon: I think that was it.
Greg: So the Tomé des Sauvés, um I'm sure I'm nailing that pronunciation,
Greg: is it's a natural rind, lumpy and brown.
Greg: The texture is, they have crushed velvet. It's got a little bit of crunch to it.
Jeff: I figured that was just salt crystals for me. Give it the crunch.
Greg: It also has, it changes the flavor because it adds a real earthiness to the
Greg: rest of it, which again, this was a...
Jeff: This last one is actually wrapped in birch. Mm.
Greg: Okay. So, but this is, um, Hmm. Okay. Cheese. Craft cheese radio.
Shannon: Hmm.
Greg: Very nutty.
Greg: Like deep, not like, um, Mmm, like bigger than walnut, like something really nutty.
Jeff: I think walnuts from like, I'm not sure what a bigger nut is.
Jeff: I think of a Brazil nut, but they don't really carry much flavor,
Jeff: I think. No, I mean like a deeper nutty flavor. All right.
Jeff: You know, on top of that, I mean, it's a tangy, it's cow's milk cheese,
Jeff: right? So there's a bit of a grassy flavor to it.
Greg: When you bring the rind in, you get more,
Greg: you get more crusty flavors, a little bit like a focaccia.
Shannon: So how's it mixing with this Viare Gold Brash?
Greg: Honest, not great. I think they're kind of playing against each other as opposed to marrying.
Jeff: I do get some more malty flavors from this.
Greg: Yes, the fattiness of the cheese is taking away from the acidity.
Shannon: Oh, okay.
Greg: So the maltier flavors of this will come out more.
Jeff: Yeah, so we have this beer too. So we can save some cheese to compare with this
Jeff: one, which is another blend of 2019-2020 spontaneous fermented farmhouse sales.
Greg: We're just going to go from runnier cheese to runnier cheese and I love it.
Greg: I'm a big fan, like this to me is heaven.
Jeff: So yeah, so you probably know this, Shannon, I don't know if you know this,
Jeff: but this cheese might just be runnier because it has more age on it.
Jeff: A lot of these cheeses will start out more firm and then as they...
Greg: I mean, based on what I'm seeing here, no. Like the Harbison is going to be
Greg: runny like that and the Willoughby is less runny, but more runny than the Oma?
Jeff: The Oma doesn't have a eat by date.
Jeff: The Willoughby says enjoy by the 30th of September.
Shannon: I mean, I mean, it's a long, it's a long lifetime, you know,
Shannon: like it's not a couple of weeks.
Jeff: And then the Harbison is enjoyed by the 16th of September.
Shannon: I mean, it's soured milk.
Greg: What are you going to do? What are you going to do? Make it more soured?
Greg: Like, I mean, I mean, you can get a mold on it, right?
Greg: But it's like, when does yogurt go bad, right?
Greg: I mean, it's ... I know that the FDA requires dates on those,
Greg: but I don't think those dates really tell a whole story.
Greg: If the thing is covered with fuzz, throw it out.
Shannon: But if it's not- If it smells like a dead body, throw it out.
Greg: There are some cheeses that will smell like a dead body. I'm talking about yogurt, actually. Yeah.
Shannon: I had a situation.
Jeff: Did you see the Adam Ragusea about mold?
Shannon: No, I don't think so.
Jeff: The TLDR is that there's more health effects, like for things like bread where
Jeff: the mycelia can, like hard cheeses are different. You can cut the mold off and keep the rest.
Jeff: But like bread, if any of it's moldy, you shouldn't eat it because the mycelia
Jeff: will be spread out through it.
Jeff: In a Western diet, it's probably not as important because you'll be getting
Jeff: a variety of molds if you eat moldy stuff. But like, in other diets where like
Jeff: rice mold is a thing and you kind of have this monoculture mold,
Jeff: it actually has real health problems to it.
Shannon: It's a good thing I threw a bread away as soon as I see a hint of mold on it.
Greg: Or hearing somewhere.
Jeff: I would have said no before I saw this and now like, okay, now I have more information.
Jeff: I'm able to change my opinion.
Shannon: So I do remember reading somewhere.
Greg: I don't know how true it is that there are no known bread and molds that are
Greg: harmful to humans, like that are poisonous to humans.
Greg: That's that does not mean that they will taste bad or perhaps give you indigestion
Greg: or bad things like that, but they won't like kill you.
Greg: But another thing that, you know, LSD comes from bread mold.
Greg: So, some types of illness, like it's a rival.
Jeff: I would say, you know, try to find that episode of Ragusea and see what he says
Jeff: about it and kind of, you know, add that to your base of knowledge on what's
Jeff: safe to eat and what's not.
Jeff: Because I was of the camp of cut off the gross part, eat the rest.
Jeff: And if you're only eating some mycelia occasionally, it's probably still okay.
Jeff: Okay. But there has been studies that show that moldy food has health complications. Oh my.
Greg: I get it because what you see is the fruiting body of the mold in general, right?
Greg: Not the moldy stuff. Not the actual mold itself, which is, like you said, the network of mycelia.
Jeff: So like inbred, the whole thing can be colonized and you take off a couple pieces
Jeff: and you're still eating mold.
Greg: More nutrition, man. Fungus is just a part of the world.
Jeff: That's what I would have thought until I saw this. So just watch it.
Shannon: They're more in and out.
Greg: I just ate some moldy bread. I do that.
Jeff: All right. Let's go back to IPAville.
Shannon: All right.
Jeff: This is the last brewery we stopped at on our trip.
Jeff: We stopped in Auburn, New York, right on the top of one of the Finger Lakes.
Jeff: This is Prison City Brewing Company. And this is Mass Riot.
Greg: Is this a place called Prison City?
Jeff: Yeah. Well, I guess Auburn is... there's a prison or something in Auburn.
Greg: I hear there's trouble right here in Prison City with a capital T and that rhymes
Greg: with P and that stands for prison.
Jeff: I'm not sure what you're quoting.
Greg: Music man. Music man, my friend.
Shannon: He said, this is Mass Riot.
Jeff: When he drank last night, I believe.
Greg: So I assume that all of their things are sort of, or not, or some of at least
Greg: some of their beers are prison.
Jeff: Some of them.
Jeff: Like, like their flagship IPAs and stuff.
Jeff: Prison City, I first made it on my radar. This is actually the second time I've
Jeff: been there. when I went out with the X to Oma Gang and whatnot,
Jeff: these guys had won something prestigious.
Jeff: I don't know if it was like a silver for IPA, GABF, or World Beer Cup or something,
Jeff: but like brand new brewery, won a thing, went up there.
Jeff: It was a nice brewery, But they didn't have the beer that was,
Jeff: maybe it was one of those, who's the big web zine that writes like the 50 best IPAs?
Jeff: Isn't Thrillist, but it was like something Pace, maybe it was Pace, yeah.
Shannon: Yeah.
Jeff: Yeah, maybe that's what they were on. They came in like number two in the Pace
Jeff: competition. So I went up there, didn't have it.
Jeff: And then we were driving home on a Monday and things aren't open,
Jeff: breweries aren't open on Mondays, but this place was.
Shannon: We had lunch, there was a good lunch.
Jeff: Bartender was awesome. And we were drinking some tea. Yeah. You do not wish to.
Greg: One second. Friend, right here I say trouble right.
Jeff: Indicated by the presence of a pool table in your community.
Jeff: We have to critique this. Well, you got trouble my friend.
Jeff: Right here I say trouble right here in River City.
Greg: Why sure, I'm a billiard player.
Shannon: Certainly mighty proud to say I'm always mighty proud to say a three rail billiard
Shannon: shot pocket and I call beer from a bottle and listening to some big out of teaspoon
Shannon: bucket and I call that sloth the first maturity to score in a box shove of a ball in a pocket.
Greg: It's a great song by the way, turning it into a play song. You,
Greg: and a bottle of liquor, cool!
Jeff: And all week long, the river city youth will be fritterin' away,
Jeff: I say, your young men'll be fritterin' away.
Jeff: Fair noon, friends, it's up to your time to get the ball in the deadlines,
Jeff: pull to the screen, your patch to the needle, and pump it any way you want.
Jeff: Countdown, top 40 with Bob Kingsley, that was my childhood road trip hell.
Jeff: Yours was musicals, right?
Greg: Musicals and oldies.
Greg: Lots and lots of oldies, god. And the thing is, I hate oldies,
Greg: and I hated musicals at the time. Now I kind of love musicals,
Greg: especially clever ones.
Greg: But the oldies are just the worst. I can't stand them.
Greg: Because it's just, and my parents would listen to The Beatles,
Greg: but they would listen to all the old Beatles.
Jeff: Love, love, me do. Right.
Greg: I wanna hold your hand.
Jeff: My mom was the same way. She listened to the Pittsburgh oldies station.
Jeff: I always wondered, I haven't answered this now, but I always wondered why don't
Jeff: bands, why aren't there bands that make new oldies?
Jeff: That version of music, either Motown or- Well, there are bands that do that,
Jeff: but they're not popular.
Greg: But they tour and do stuff.
Jeff: That's the thing. Oldies, now that I am old, and I see all the bands when I
Jeff: was like a young teenager doing Guns N' Roses coming to Pittsburgh here in a
Jeff: little bit. I have no interest.
Jeff: In 1991, I wanted to go to their usual illusion concert tour so bad.
Jeff: My mom wouldn't let me and I was so mad at her.
Jeff: Now they're coming and I could go, and I don't want to see Axl Rose at 60 years old.
Shannon: Bruce Springsteen's coming too.
Greg: I probably still go see Bruce Springsteen.
Shannon: Y'all can go together.
Jeff: Have fun. I'll find something else to do.
Greg: Bruce Springsteen, I'd be happy to listen to a couple of Bruce Springsteen songs.
Greg: I wouldn't be there for a concert, but I'm not a concert guy anyway, so.
Shannon: I wouldn't even work at that,
Shannon: concert.
Jeff: I have no interest in going to see Guns N' Roses. I mean, we went to see Metallica
Jeff: last year, but we got to go in a luxury box and whatnot. Tickets are complimentary.
Shannon: Well, and we saw Greta Van Fleet.
Jeff: I was really excited to see Greta Van Fleet. Do you know who they are?
Shannon: No.
Jeff: They're a new band. They have this very Led Zeppelin sound. They actually get
Jeff: criticism for mimicking Led Zeppelin too much, that kind of thing.
Shannon: So I really like their album stuff, like criticizing a sitcom for mimicking Cheers, right?
Greg: It's like, you mimic what works.
Jeff: Yeah. So I love listening to album and Spotify of Grata Van Fleet.
Jeff: They opened for Metallica at PNC Park, and I don't know if it just wasn't good.
Jeff: I don't know if it's because we were in the luxury box and the sound wasn't
Jeff: getting to us right or if the sound was wrong or if they're just not good live.
Jeff: I don't know, but it was not good.
Shannon: That can happen. I was disappointed. But the concert was good anyway.
Shannon: I mean, it was fun to see Metallica. Metallica. Metallica.
Jeff: The thing was, there was a whole song when they play, do you know Metallica much?
Greg: I know enough, but I don't know.
Jeff: The song won?
Greg: Yes, of course.
Jeff: The song won? Was a music video. They weren't on stage for three quarters of the song.
Greg: It reminds me of, I remember I was at,
Greg: I was watching with Damian like 10,
Greg: 15 years ago, we were watching, Eminem did like a HBO thing,
Greg: it was like one of his concerts, and he would come out and do like two verses
Greg: and then there'd be a little thing and then they'd go, and I was like,
Greg: this is like Eminem the stage play, not an Eminem concert. It was real weird.
Greg: And I was like, I don't know if I went to a concert, if I'd want to see that.
Greg: I think that I'd want to just see the songs being performed,
Greg: not like not a not a version of it.
Jeff: Yeah, I do think that Metallica brings it at a much heavier level than Guns N' Roses does today.
Greg: Sure.
Shannon: Metallica is still together and Guns N' Roses are together for this tour, I guess.
Jeff: I mean, well, OK, Slash and Axlode back to me. I'm not sure if Izzy or Duff or whoever else.
Greg: All right.
Shannon: Speaking of tours, we really missed out on a. Concert. When we were in Vermont,
Shannon: we missed out on a couple of concerts, we could have seen Cake and we decided
Shannon: not to. Yeah, but I think you didn't miss anything.
Greg: No, I feel like that's one of those bands. Like, I think there are a lot of
Greg: bands from the 90s where like the songs are OK, We'll see you soon.
Greg: Do you really need to go back and watch Blind Melon in concert?
Jeff: Well, I like cake. I barely like Blind Melon. I like cake a lot.
Jeff: We were at Bissell Brothers Brewing in Portland, and it's right next to this
Jeff: concert venue. When we drive in, there's already the people for directing cars to the concert.
Jeff: A concert isn't, it's like it's cake. But the tickets would have been like aftermarket
Jeff: tickets. So they would have been like 85 bucks a piece for lawn seats kind of
Jeff: thing, And we were spending so much money on the trip and we're like,
Jeff: you know, we don't need the...
Shannon: Nah, we'll buy more beer.
Jeff: We don't need to work a concert into it. I would like to see...
Greg: So I don't regret it, but Lady Gaga with the opener being the Goo Goo Dolls.
Greg: I just think that Goo Goo Gaga is...
Jeff: Goo Goo Gaga.
Greg: Would be a very cool...
Shannon: No, but the concert that I'm talking about was the one that was going on in
Shannon: Vermont when we were there.
Jeff: Her new favorite artist.
Shannon: My musical soulmate.
Jeff: Is?
Shannon: Noah Kahn.
Jeff: So he's this new up-and-coming artist. He's kind of folksy, kind of like the Lumineers.
Shannon: He's not up-and-coming, I mean, he's hit it.
Jeff: So he's just Pete, okay? But he recently was an up-and-comer. And we were at...
Shannon: We were in Burlington at some point.
Jeff: Foam Brewers.
Shannon: At the Coke Factory?
Jeff: No, we were at Foam Brewers. Had a beer from them last show.
Shannon: Which interestingly enough, he did a collab with them and they released the
Shannon: beer two days prior and sold out just before we got there that day.
Shannon: But we didn't know that anyway.
Jeff: He's from Burlington.
Shannon: Well, he's from a small town just outside of Burlington, yeah.
Jeff: You can tell the story.
Shannon: No, no, no, I just didn't want to.
Jeff: He did three sold out nights at the amphitheater. We looked to see,
Jeff: she wasn't in love with the guy at the time, knew the name. We looked to see how much tickets were.
Shannon: Now he's a hall pass. I knew some of his songs, huh?
Greg: Now he's a hall pass?
Jeff: Oh, fuck yeah.
Jeff: Fuck yeah. Tickets though, on StubHub, were stupid, like $1,200.
Jeff: Like basically, I would do it too. Like if some idiot wants to pay $1,200 for
Jeff: my tickets, they can have them, you know, It was kind of the things that were for sale, you know.
Shannon: But it was really interesting. So that night, we decided to walk down to Lake
Shannon: Champlain and watch the sunset.
Shannon: And we parked at this little park right, you know, half a block from the lake,
Shannon: and get out of the car and we could hear the concert from across the lake.
Greg: Oh cool!
Shannon: Free concert! Down the bay, it was like a mile away. And...
Shannon: I could hear him clear as day, but I didn't know what song it was that he was singing.
Shannon: And after we got back from our trip, I was playing some of his music,
Shannon: and the song Northern Attitude came on,
Shannon: and instantly I was like, that's the song that we heard as clear as day when
Shannon: we were walking over to watch the sunset.
Shannon: Of course, once we got to the lake, the water was crashing and you couldn't
Shannon: really hear it. It was very distorted.
Greg: But now you have that song to associate you with that memory. That's really cool.
Shannon: Oh yeah. And I mean, all of his music is written about his life there,
Shannon: living in New England States.
Greg: Oh my God, the Red Sox, long lost.
Shannon: So he's my new, he's my music soulmate, Jeff says.
Jeff: Well, I mean.
Shannon: My musical soulmate.
Jeff: Your Spotify rewind was gonna be all Lumineers.
Shannon: Now it's gonna be Lumineers and Noah Coates. It's gonna be a good combination of the two, yes.
Shannon: And then we, did we have tickets to see Lumineers before COVID?
Shannon: No, okay. But just before COVID, he was touring with the Lumineers and their
Shannon: tour was canceled when the pandemic hit.
Shannon: So those two were actually together. So it makes sense why I like both bands so much.
Shannon: We haven't talked about the mass riot at all, and it's almost gone. It's fine. Why?
Jeff: Are you drinking it already?
Greg: It's been like 20 minutes. Huh.
Shannon: Got me talking.
Greg: It's got a little lemongrassy thing going on there.
Jeff: Very soft, very round in the flavor. It has a mix of kind of soft,
Jeff: melony, tropical, guava.
Greg: Another really drinkable one. Yeah. Nice and drinkable.
Greg: The artist that I kind of recently fell in love with, even though she's not
Greg: new, but she's new to me, Courtney Barnett, is really great.
Jeff: I have a little bit of rotation,
Jeff: Hmm Yeah, this guy when we went to see the sunset you'd probably appreciate
Jeff: this one with to see the sunset in Burlington at the park There was the Burlington
Jeff: Earth Clock and it was stone monoliths kind of like Stonehenge.
Jeff: Mm-hmm so they had stones it was a combination of sundial and and seasonal thing, right?
Jeff: So it had stones for compass points, north, south, east, and west.
Jeff: Had stones for the summer solstice and the winter solstice, and the equinox.
Jeff: I guess the equinox is east, or west in this case, because it was on the sunset side.
Jeff: And then it had sundial markers, where if you stood in the middle,
Jeff: you know, based on Month where your shadow line to tell you what time it was really cool.
Shannon: That's neat So we were going there for sunset and we were supposed to have like
Shannon: 20 minutes or so to spare But there was cloud shadow was showing me pictures.
Jeff: There was clouds on the horizon Which was dense and basically that was the horizon at that point.
Jeff: So we were like 20 minutes short So like it's it's starting to like set behind
Jeff: the clouds and like I'm running to this to this clock So I get a picture of
Jeff: it between the rocks and I got like one picture before it dipped below the clouds,
Jeff: Oh, well, it was a cool picture. It's still a cool picture,
Jeff: but if the sky didn't have clouds out on the horizon,
Jeff: you know, I would have had another 15 minutes to take lots of pictures and get
Jeff: the perfect sunset thing, but got one shot of a decent, better than decent sunset
Jeff: at the Burlington Earth Clock.
Greg: The Burlington Earth Clock. All right, what's next?
Greg: Mass Riot was Decent, but kind of unremarkable Good drinker though. Yes.
Jeff: It's one of those beers where You're having it on the couch watching TV.
Jeff: You're really shooting this shit. Really good beer.
Shannon: Yeah, it's it's hard to Be poetic about this beer I even had it we both had
Shannon: a taste of cheese I had a taste of the Willoughby there Which is wash rind?
Greg: And it kind of tasted very, very similar to the Omo. It had a very similar flavor.
Jeff: Doesn't have that crunchy salt part, and it's a little runnier. Yeah. But it is similar.
Jeff: All right, let's do the Oxbow. This will be the first, we bought a ton of Oxbow.
Jeff: So this won't be, and they're all sour-y things, but it won't be the last Oxbow that you have, Greg.
Greg: What's the name of this beer?
Jeff: This is Native Wild, and there's probably more of those. This is the 2019-2020
Jeff: version. Do you want the last sip of that?
Shannon: Yeah.
Greg: Native slash wild.
Shannon: Sure.
Greg: That's what it's, that's how it's.
Shannon: What is it again? I'm sorry.
Jeff: Native Wild.
Greg: It's how it's presented on the website, Native slash wild.
Jeff: This is weird. There's beer on top of the cork. So.
Shannon: Ooh. Ooh.
Greg: That's not.
Jeff: There's a cap.
Greg: A great sign.
Jeff: There's a cap. I should probably pour that beer out.
Greg: Yes, definitely.
Shannon: There's a spelt bucket, right?
Jeff: It was just like a couple of drips of beer, but probably best.
Jeff: Oh, the cork is soft and supple.
Greg: So it was upside down for a long time. So this is a spontaneously fermented
Greg: parmigiano reggiano brewed with main grains, aged hops, and well water. Well water.
Shannon: Well, there was a nice pop there.
Jeff: Popple, yeah, look at that, that's so weird.
Shannon: Portland.
Greg: I wonder if they put water there just to make, to give it.
Jeff: I wonder if they, yeah, I wonder if they put something on top of the cork when
Jeff: they tap it. Just to give it that extra.
Shannon: I bet they do.
Greg: Oxygen, the extra thing to make sure it doesn't leak.
Jeff: We'll just have to open a second Oxbow tonight and find out.
Greg: So this is Barrel Age, it's...
Greg: Barrel fermented and spontaneous 6% on go by volume.
Greg: Native micro flora and wild yeast inoculate the cooling work overnight in a
Greg: traditional cool ship at our rural farmhouse brewery. Well, shucks.
Shannon: This this is something that I'm really, really excited about. I am.
Greg: Oh, yeah, I love a farmhouse.
Shannon: Good.
Greg: Love a good farmhouse. Nice green bottle.
Greg: This is, as you said, the 2019-2020 blend. It was bottled January 2021.
Greg: And the production time, they say...
Jeff: It has this effervescence. You know when you smell like a soda,
Jeff: like a lemon soda? How, like, the carbonation burns your nose?
Jeff: I get some of that on this, where I get kind of that lemon effervescence.
Greg: There's a deep molasses-y thing going on there. Leather.
Jeff: Leather.
Shannon: Leather, yeah. Lemon. I definitely, you're right. Lemon have our best sense.
Jeff: There's a forest floor or something like that, or like cattails.
Greg: Yeah, something earthy, something a little dirty, a little mushroomy.
Jeff: Root beer?
Shannon: I think it's the leather that's... You smell root beer? Really coming out.
Greg: I get the leather part, but I also think there's other things there too.
Jeff: Yeah, there's a hundred things.
Shannon: Oh, definitely, definitely, but.
Greg: It is added to the pile.
Jeff: Do you smell like root beer?
Shannon: No. I'm trying.
Greg: So root beer is, what is that? Sassafras. Yeah, like sassafras mostly.
Greg: And I feel like there's a bit of that there, yeah.
Shannon: You know what I smell?
Greg: What do you smell?
Shannon: I've even bought a pool raft that was in a box and opened up the box.
Jeff: That's usually a bad, bad thing for people.
Shannon: Well, that's what I'm smelling. Okay.
Greg: Yeah, I'm not smelling anything.
Jeff: We've used that descriptor before, but never in a good way.
Greg: Yeah, usually that kind of aroma, the plasticky thing. Can I smell yours? Yeah.
Greg: So I'm like Let's blend there there's a there's a bit of newness there,
Greg: right? So I I see where you're getting that from on that but it's not strong,
Greg: but it's there Um, but I don't think it's strong.
Shannon: So I don't think it's a problem But yeah, if you get something this rubbery
Shannon: band-aid that's normally a very bad sign No, we've totally had that that change in it. Mm hmm.
Jeff: We've totally had full raft before. And so you're not wrong when you smell it. But hopefully.
Jeff: No, last time we blended out a bad flavor. We ruined everyone's beers.
Greg: Yeah, but there is, you know, more beer here left.
Shannon: So but still it's here's OK, since we're doing this, so mine and look for root beer.
Greg: Oh, yeah. It's stronger on yours.
Shannon: Smell Jeff's It's not fair why is everyone's beard different that's not fair,
Shannon: okay say I love those root beer barrel candies and I have a package of them
Shannon: upstairs at my desk And I literally ate two of them today I but that's like a candy.
Shannon: Yeah, but it's still that I mean, I love root beer.
Shannon: I like root beer beer. I I love root beer, anything, I cannot pull.
Shannon: I don't know where you're at.
Greg: I think when we say root beer, we're thinking more sassafras. Sassafras.
Jeff: Yeah, something like that.
Shannon: So I went on to- I'm gonna eat orange blossom now.
Jeff: Okay. Flavor, be ready, it's an acidic one. It's tangy, it's tart, it's big.
Shannon: Oh, it makes you pucker. It makes every part of your body pucker.
Jeff: It has kind of that stoniness, that mineraliness.
Greg: It has- A lot of acidity, got that lemon, it's got the thing where it hits the
Greg: edge of your tongue and it makes you feel almost thirsty.
Jeff: It has the horse reins, you know, dried out leather in a barn with some yeast on it.
Greg: It has- This is where I think the cheese would be great because it will cut
Greg: the acidity away and it'll be able to taste more.
Shannon: Do you want to try the Willoughby? No, no. No.
Shannon: That cheese is way too soft and runny for me.
Greg: It's still a soup. You,
Greg: It's still acidic through all that. It's really it's cutting the cheese away.
Greg: Um It doesn't wash it that fast. The creaminess is almost like Can't stand up to it.
Jeff: Now. Um, I actually really like this.
Shannon: Mm-hmm, but it's It's a lot If anybody gets it Just be prepared because that
Shannon: First sip is gonna knock you it's close to like a who's it But my very first
Shannon: sip was kind of sweet tarts.
Jeff: Yeah.
Shannon: Which. It's kind of like.
Jeff: So people who know like my flavor wheel that I use, I usually save sweet tarts
Jeff: for Flanders Reds and things like that.
Jeff: My first sip for this one, I'm not maintaining it, I'm just kind of giving you
Jeff: the progression of flavors. I did taste kind of like lemon sweet tarts.
Jeff: And then that second sip is where I got the delicious stone,
Jeff: dust, leather, rustic, you know, dried wood.
Shannon: Oh, it definitely is.
Greg: There's a lot of complexity on here, even though it is very acidic,
Greg: there's a lot of brightness here. There's strawberry, like a really tart strawberry.
Shannon: Okay, yeah.
Jeff: Definitely. Oxbow. So, yeah, wasn't gonna go to Oxbow.
Jeff: I was posting that we were at Bellflower and there was this place we went to,
Jeff: Greg, called, we didn't bring anything home from them, but it was called,
Jeff: I think it was called Fermentata.
Jeff: They, Fermentata. They mostly didn't do beer. They did kombucha, kaiju.
Shannon: That was fantastic.
Jeff: What else did they have? God, I can't even remember. But basically,
Jeff: all the fermentation stuff that is not beer, they did. It was wild.
Shannon: Really good place.
Greg: We're trying to pull flavors out of here. I think there's some ginger in here.
Jeff: I can kind of see where if you think of like lemon ginger kombucha.
Jeff: Yes. This lines up with that right? So like you're on it's almost well Greg's
Jeff: on to something. Or you're on. To me it's not gingery but it's like in the mood
Jeff: of lemon ginger kombucha.
Shannon: Or is it just apple cider vinegar?
Greg: No.
Shannon: No, there's way more. No, I'm not saying just. You did say just though. I did say.
Greg: I don't mean...
Shannon: I mean, we can pull out the apple cider vinegar if you want to see how harsh
Shannon: that is compared to this. I know.
Jeff: I mean, it's acidic, but it's just saying it's like just apple cider.
Shannon: No, I didn't mean... Okay. I'm sorry. I should never have said the word just. Didn't mean that.
Greg: The nice thing about it is it gets all that sourness without having any like
Greg: pithy notes or rindy notes there.
Jeff: The leather keeps coming back for me, at least in my glass. That's,
Jeff: that's, oh yeah, no, it's definitely there.
Greg: It's an undertone that also makes it so it's not just pure sourness.
Jeff: Leather, wood. Yeah. But that's, that's the, that's my anchor point.
Jeff: Like, you know, because I want that rustic, I want that level of rustic in my
Jeff: blends, in my sour-says-on thingies. And this one brings it like most don't.
Greg: That's the foundation that the rest of it rests upon. And if that wasn't there,
Greg: it would be very unbalanced.
Jeff: Let's go into the runny cheese. These all run together.
Greg: So, the runny version, so we just had, we have the Willoughby,
Greg: which is the semi-runny, and this is the Harbison, which is the very, very runny.
Greg: This is, like you said, bark wrapped.
Greg: Alright, oh my god, that's so good That has more character than the other ones
Greg: for sure It's got it's not as sour and Stinky Shannon if you think you can try it.
Jeff: No, no, but no, it's Whoa, that's so good.
Shannon: That's really delicious But I don't know I have the words for cheese as much
Shannon: as I do for beers, yeah, it's more subtle it doesn't have any of that really funk to it.
Jeff: It's more creamy. I mean there's probably a little funk in there,
Jeff: but like compared to the last two, it's clean.
Greg: Oh, there's definitely funk there, but yeah, it's got notes of sour cream,
Greg: of creme fraiche, and stuff like that.
Greg: It's really tasty.
Greg: You know, and the fattiness goes a long way.
Jeff: There's a tang that's not sour.
Jeff: There's almost like something from creme fraiche or something like that,
Jeff: right? Where you're getting that kind of like tanginess, but it's clean, it's not really lemony.
Greg: There's a little bit of like a, maybe like a parsnipy note, something,
Greg: some root vegetable type thing.
Greg: But like a roasted version of that?
Shannon: Mm-hmm.
Greg: And.
Jeff: There's a little bit of like.
Shannon: There's some things that are there that are just distinctly cheese.
Greg: There is that are.
Jeff: Let me throw this at you. Maybe you lend me with the roasted parsnips.
Jeff: I started thinking Thanksgiving, but like I'm like, there's a little bit of
Jeff: like dressing, Like bread, like stuffing, dressing.
Shannon: Maybe it's the onions, maybe it's the seasonings that are in it.
Greg: There's definitely some, yes, sweet onion-y thing. If you ever made a sweet
Greg: onion relish, that comes through there. Yeah. So the sulfury note is really covered up.
Jeff: It's so good.
Greg: It is really tasty.
Jeff: If you think you can try it.
Shannon: I can't. I can't.
Greg: I mean, it's basically just transformed grass.
Jeff: But it's not, it's not funky and weird.
Shannon: It is sweet and yummy.
Shannon: Well, if you had a cracker and put that on it.
Greg: Nope. Right? I love her anyway. Bless your heart.
Jeff: I can't wait to drink the rest of this Oxbow in the post-show.
Shannon: That is so damn good.
Greg: All right, what's our last beer of the night?
Jeff: Last beer of the night?
Shannon: Which I thought we already did. No? All right, all right, all right.
Jeff: All right, so when we were, our Airbnb for Portland was in Gorham.
Shannon: Yes, Gorham.
Greg: And this is the Sabago Brewing Company Barley Wine. just
Greg: a it's a it's a kind of in a shopping area brew
Greg: pub didn't have huge expectations for them
Greg: but it was super close to the the airbnb the food was good their beers were
Greg: pretty good but this barley wine all right so we're ending on a on a multi high
Greg: alcohol note 12.9 percent alcohol by volume. Oh yeah. It's so much for your sobriety.
Jeff: It's only a 12 ounce can. Yeah, I know.
Greg: Got Centennial Cascade and Columbus Hops. Very classic.
Jeff: I didn't think you'd give that to me.
Greg: Barley.
Shannon: There's more. That's the only reason I'm being nice.
Jeff: I figured she would be like, no, F you. I was grabbing for a glass to drink it and she gave it to me.
Greg: She loves me. All right. Well, while you're doing that, I'll read out the grain bill on here.
Greg: Two row malt, crystal malt, Maris Otter, oh, Maris Otter, one of my favorite
Greg: malts. Oh, okay. This is, that's what's used in ESBs. It's got this...
Jeff: Very bready.
Greg: Bready, but with caramel notes type thing.
Jeff: Bread pudding.
Greg: Well, I... Yeah, bread pudding. I love it. Roasted barley, wheat malt,
Greg: Special B, Special B, and Maine Pale Malt. Yeah.
Jeff: So Shannon posted a picture of this beer in this can on Sabago's Google listing.
Shannon: Well, I did a review, a Google review.
Shannon: But like how much, you got like, you went viral, right? Yeah,
Shannon: it was a ridiculous amount of views within 24 hours.
Shannon: I got a notification from Google.
Greg: That's different.
Jeff: So we had this barley wine there and we had it out of the can.
Jeff: So hopefully this one is the same. It pours with no head.
Jeff: It pours very dark brown. Beautiful, beautiful.
Jeff: The aroma.
Jeff: It's equal parts.
Greg: It's, it's really different. So it really, it really hits you strong compared
Greg: to the flight that we've had.
Jeff: For me, it's like equal parts bread pudding and barrel.
Greg: A bit of campfire.
Jeff: Okay. Oh, like burnt marshmallow.
Shannon: I was going to say toffee.
Jeff: Yeah, toffee, there's a little bit of like caramel swirl vanilla ice cream in the aroma.
Greg: Mm-hmm. Ooh, that's a good call. Yeah, molasses.
Shannon: Definitely.
Jeff: The aroma brings it, doesn't it?
Greg: Oh, boy. It smells fantastic. This is the 2022 vintage. This is the best smell of the night.
Shannon: Oh, for sure.
Jeff: Maiden, maiden.
Shannon: My heart's still there.
Jeff: It's brewed for times like these. That's what it says right there.
Jeff: Brewed for times like these.
Greg: That's a weird slogan, because how, like, I'm sure it's brewed all the time.
Shannon: I don't know. I mean, but.
Shannon: I've been really missing Maine today. So there totally is like a s'more thing
Shannon: going on there with a kind of toasted marshmallow graham cracker, vanilla, caramel.
Shannon: Just campfire in general.
Greg: There's just it's like a candy bar.
Jeff: And this beer is not your crazy milkshake vanilla ice cream.
Jeff: No, this is barley wine. This is American barley wine, maybe English barley
Jeff: wine thrown in a burden barrel.
Greg: Not only that, this has been like sitting out for like an hour and a half at
Greg: least. Right. So it's at a really good temperature.
Jeff: Oh, it smells so good. It's one of those beers where it's like just sniff,
Jeff: sniff, sniff, air freshener.
Shannon: Oh my God.
Greg: That tastes good too.
Shannon: Dark, dark, dark chocolate.
Jeff: Yes. Almost like a chocolate liqueur.
Shannon: Yes.
Greg: Yeah. With a bit of both a chocolate you're familiar with and a chocolate that's
Greg: bitter without going too far in either direction, then the barrel comes through.
Shannon: Oh, yeah.
Greg: Oh, yeah, and the oakiness.
Shannon: We're all getting punched in the barrel right now.
Greg: Mm.
Shannon: Now, do any of you taste, hold on, let me do, before I ask the question, let me take another set.
Shannon: Do either of you taste a hint of raspberry in that?
Shannon: Just a really, really subtle hint?
Greg: Only in the anticipatory thing of like, this would be great with raspberries.
Shannon: Maybe that's what it is that I'm thinking, because dark chocolate, raspberry.
Greg: In the sense that I can taste the hole that a raspberry would fill,
Greg: as opposed to an actual raspberry.
Shannon: Okay.
Greg: What I do taste is like a bitter chocolate-like, like an Oreo without the cream.
Shannon: Oh, I think it's much more bitter than that. I think it's a much darker chocolate.
Greg: No, it is, but I think there's a...
Jeff: Straight up Oreo wafers are pretty bitter. Pretty bitter.
Greg: Yeah.
Jeff: They don't have much sweetness to them. They, you have to have the cream.
Shannon: Well, maybe I haven't had a straight up.
Jeff: They're not popular in other countries because the crackers are too,
Jeff: too, like, bitter and not sweet enough.
Greg: That's why they make double stuff, because it's so much more cream!
Jeff: But things like Hydrox are way popular elsewhere because the crackers have more...
Shannon: So is this the last can that we have?
Jeff: Hydrox came before one of those.
Shannon: We do? Oh, that's unfortunate. Why is it unfortunate?
Jeff: You better share it with me.
Shannon: So I need an excuse to go back next week, buy some more.
Greg: A new story that you pointed out that we haven't talked about is Anheuser-Busch
Greg: selling Shock Top and Blue Point to a cannabis company.
Jeff: They sold a bunch of brands. They sold, where is it?
Shannon: I'm sorry, I just wanna continue talking about this beer for a minute.
Shannon: Sure, do it. toffee. Mm-hmm. Mm-hmm.
Greg: Yeah, there's a...
Shannon: The more it warms up, the more the flavor changes. It just...
Greg: There's a real heat spar thing. I think that one of the big problems that I
Greg: tend to have with barley wine is they're too sweet. This is not too sweet.
Shannon: No, and I think that's because this is a barrel aged, so I think that that's
Shannon: why, I mean, that barrel aged keeps it from...
Greg: It's possible, although I've had other barrel-aged barley wines before that
Greg: have not been this, you know, edged towards bitter, which I think makes it more balanced.
Greg: Some people may disagree, but I think that this makes it much more drinkable
Greg: and much more, like you said, toffee and sort of the candy-mar notes,
Greg: and the bitterness helps to make it so you don't get this lingering sweetness.
Shannon: Right. It's so enjoyable.
Jeff: They sold Shocktop, Breckenridge, Blue Point, Ten Barrel, Red Hook,
Jeff: Widmer, Square Mile Cider Company, and Highball Energy.
Jeff: Wow. So basically, I mean, they didn't sell Goose Island.
Greg: Didn't sell Four Points.
Jeff: Or Six Point.
Greg: Six Point. No, Four Points. The one in Arizona.
Jeff: Oh. Yeah. Okay. Yeah, okay, yeah, I forgot about them.
Jeff: But yeah, they dumped all the, I saw the greatest snarky comment,
Jeff: it's like, Enhouser Bush is able to do what none of their sales reps could do, sell shock top.
Shannon: I didn't notice that.
Greg: Small batch? Is that what you're pointing to? Mm-hmm. What about it?
Jeff: Small batch, everything's a small batch.
Shannon: I mean, it's not like, they're not making a million barrels at a time, so.
Greg: Yeah. Yeah. Small Batch is kind of a more marketing speak.
Jeff: I mean, the label.
Shannon: I mean, Small Batch, when it comes to bourbon. Sure.
Jeff: Yes. I mean, this isn't their flagship.
Jeff: This isn't their brown ale. This isn't their IPA. This is their barley wine.
Jeff: They brew it once or twice a year.
Greg: But I'm sure that this thing, everything counts as a small batch.
Jeff: Anytime you talk about a bourbon barrel aged barley wine that we're oozing over
Jeff: like this is small batch.
Shannon: I didn't know.
Jeff: The label is great. The label is very classic.
Jeff: It has like the wheat things, you know, like the script for the wheat thing.
Jeff: It's, it's, it's not crazy schizophrenic 2020 craft beer, beer labels.
Greg: But if you want a sound that represents the flavor, it was probably something like this.
Jeff: This is a new part of the show, I think, is like, since it's a podcast,
Jeff: you know, like the only sense the listener gets is sound. We have to find songs
Jeff: that best represent the beers.
Jeff: That sounds like a hard ask. I know I'm really setting us up for failure here. Yeah, I love the idea.
Shannon: It's also especially hard to do on the fly.
Greg: The fly. Yeah, I just happen to have a sound that matches it.
Greg: But it is it's got that sexy, velvety, caressing.
Jeff: Look, your Google thing. How many hits? I mean, you know, it was like thousands of years.
Shannon: There's. Yeah. Trying to pull it up right now.
Jeff: Your watch face, Greg, has much stuff on it. What is all on your watch face?
Shannon: I noticed that earlier.
Greg: This is Carrot. This is my new weather app. OK. And it's great.
Greg: Carrot's great because dark sky has been absorbed in the apple. And so I use Carrot now.
Jeff: I didn't know weather apps had watch faces.
Greg: They did. It has a couple of watch faces. It has this one. It has that one. It has... Okay.
Jeff: This one, a co-worker of mine asked me about dark skies for the Perseids last
Jeff: weekend, and it was a rain out, so it turned out to be nothing.
Jeff: But I showed him, you know, a dark sky map and whatnot, and I mentioned the
Jeff: time we went up to Meadville. Yeah.
Jeff: And that was such a cool experience. I think we were just talking about while
Jeff: we're drinking this beer, right, is Greg and I wanted to go watch the Perseids,
Jeff: so he came up to my house in Cranberry at 11 o'clock at night or something like that.
Jeff: And the best time to watch meteor showers is after midnight because the sky
Jeff: above your head is in the space,
Jeff: like the new space, like it's the bumper of the car of the planet.
Jeff: So like before midnight, you don't get a ton of stuff.
Jeff: We got up there, I don't know what time we got up there, but it was 1130 midnight, something like that.
Jeff: And you were driving, I was in the passenger seat and the
Jeff: way we did it was we had a an overlay of
Jeff: light pollution map and Google Maps and The overlay back then wasn't nearly
Jeff: as good as they are now The one I looked at last week was way better Than the
Jeff: one back then and what I did was I found this like little dark corner out by
Jeff: Meadville That was like farm fields.
Jeff: So we knew we could just pull off on the side of the road So we did exactly
Jeff: that. We found this road through two cornfields, pulled off on the side of the
Jeff: road, and like, okay, we're here.
Jeff: And I was under the impression like I'm still gonna need some time for my eyes
Jeff: to adjust. I step out of the passenger seat, I look up, and there's just this
Jeff: purple wash across the sky.
Jeff: The Milky Way was fucking blazing at me, like, and my eyes weren't even adjusting yet.
Jeff: So we set up some chairs and we were looking up at the sky, we started to see
Jeff: some meteors. It was really good. we probably saw.
Jeff: 30 40 an hour something like that.
Jeff: Yeah, and But at 1 30 it got foggy not just cloudy foggy and That was the end of it.
Jeff: So But yeah, I was like it was also it was great time because the moon and it
Jeff: was a new moon yeah, so like the moon is gonna wash out so much of that because I,
Jeff: mean meteors are Basically pieces of
Jeff: dust a little more than you know cigarette smoke out there But just as hitting
Jeff: the atmosphere very fast when Shannon and I were up in Acadia there's some really
Jeff: like sheltered parts of the park and astronomy and stargazing and the parks open 24 hours a day,
Jeff: so you're allowed to go in at night and So we were looking at the schedule like
Jeff: the dark sky clear-sky forecast kind of thing, and really it was like just one
Jeff: day that we had an opportunity to do it.
Jeff: and had a couple options of where to go. And we decided to go on the rocks on the ocean.
Jeff: Some people might know this landmark, but by Thunderhole. I don't expect you
Jeff: to know, but someone might get it.
Jeff: But it was a little hazy still. You know, like you could tell where the Milky
Jeff: Way was, but you couldn't appreciate the Milky Way.
Jeff: And then we saw a few shooting stars, saw some satellites.
Shannon: It was really cold.
Jeff: It got really cold and we didn't have like sleeping bags or anything like that.
Jeff: And then it seemed like it was getting more hazy and we weren't seeing as much stuff when we built.
Greg: So it does bring to mind two times. One time, probably about 12 years ago,
Greg: one of my first times when I went to Cape Cod, there was a meteor shower that
Greg: was happening and I went out with my brother-in-law's sister at like 2 a.m.
Greg: and we went to the beach and saw some meteors. It wasn't great, but we saw some.
Greg: Then there was the time when, the first time I went to the Grand Canyon,
Greg: and I happened to notice as I was like sort of walking out after I like,
Greg: cool, this is the Grand Canyon, it's great.
Greg: This thing saying, Grand Canyon is some of the darkest skies in the United States,
Greg: because of blah, blah, blah.
Greg: It's like, okay, cool. So I came back, um, around like 1 a.m.
Greg: And it was dark.
Greg: And it was the first time that I understood what the Milky Way meant,
Greg: because you not only saw it, but it looked like someone had spilled some milk on some velvet.
Greg: And it was just so there was, it was like a stain of like stuff in this band.
Greg: I was like, wow, that's awesome.
Jeff: Now, time up in Meadville is the only time I've appreciated the milk.
Jeff: I was hoping we were up in Maine and we'd get it.
Shannon: Yeah.
Jeff: But the dark skies up there, you look at the overlay, it's good.
Jeff: It's just too easy to get it.
Greg: Yeah.
Jeff: The ground light was super good. Where we were, couldn't see any halogen light
Jeff: or anything like that. The only thing we would see was the roads,
Jeff: so cars who were driving, those headlights were hitting us.
Greg: Yeah, like there's also night now that all the weather apps have cloud cover
Greg: too so you can use that to see if there is any and you know and we when we did
Greg: that there didn't have any of that information. Yep.
Shannon: You want to do some rankings?
Greg: Sure. We got to do rankings and I got to do Merry Fuck Kills. Rankings.
Shannon: Rankings.
Jeff: So I was trying to think, you know, we totally stole Merry Fuck Kill from what the beers do.
Jeff: Mm hmm. To try, buy, or die.
Greg: Which is basically Mary Fuck Kill.
Jeff: Yeah, I know. But I do not want anyone to think that we're clever.
Jeff: We totally stole this from the beerists.
Jeff: John Ruvio gets all the props for Mary Fuck Kill.
Greg: Or whoever on the beerist team decided to do that.
Jeff: I'll give John the credit.
Shannon: Whoever's going first needs to take a picture of their order.
Jeff: Yeah, that makes it a lot easier for me to post the show.
Jeff: Oh my goodness, so Last Place is going to be hard because this was a pretty damn good show.
Jeff: It's going to be one of the IPAs, I guess?
Greg: While you're doing this, let's listen to some of the outro. We had trouble.
Jeff: Your parents are caught with a cistern empty on a Saturday night.
Jeff: Make sure your critique gets in, it's very useful.
Shannon: Did you want to stay on it?
Jeff: Yeah, I did.
Shannon: Okay.
Jeff: Peeking in the pool hall window after school, you got trouble,
Jeff: folks, right here in River City. Grotto in the capital, tea in the...
Jeff: for pool. Now I know all you folks are the right.
Greg: I
Greg: mean, Shannon's the only one taking notes.
Shannon: Well, that was more for myself. Yeah, because it was my flavor profile. My liking.
Greg: So but hopefully I can crib off your notes to get some idea.
Shannon: Sure can. Absolutely. Yeah. I mean, you know, I didn't write a lot,
Shannon: but all right, I got my rankings and my caveat here is that we go on from first to last or last or first.
Jeff: I gotta build suspense. Last or first, always. But the Prison City Mass Riot
Jeff: is going to be my last place beer And it falls into that total category of hard
Jeff: luck loser Tonight's show was amazing.
Jeff: Yeah, super delicious So mass riot and definitive were very similar beers hazy
Jeff: IPAs with lots of tropical flavors guava leading Melanie stuff like that.
Jeff: I Think I liked the definitive better. So I'm gonna put the mass riots at the
Jeff: end of the lineup But then comes Bellflower Brewing Farmhouse Ale.
Jeff: Delicious beer, again, it's also a hard luck loser, I dare say,
Jeff: because the rest of the up was so strong.
Jeff: I liked how it had that kind of lemony, lemongrass flavor to it.
Jeff: It wasn't quite as dry as I had hoped it would be. I think that's part of it.
Jeff: Now a little more funk, a little more dryness.
Jeff: Then in whatever place this is, one, two, three, four, five,
Jeff: fifth place is definitive stainless Oasis.
Jeff: This guy had that tropic that I really liked.
Jeff: For the hazy IPAs, is top of the notch, right? But it's competing against the
Jeff: rest of the beers, which aren't hazy IPAs.
Jeff: And so it gets knocked down, but I really enjoyed that.
Jeff: I'm gonna put the Rye IPA 4 from Twin Barn in fourth place.
Jeff: This gets the win because it was different. ♪ I get knocked down ♪ It gets the
Jeff: win of the IPAs because it was different. I'm going back out.
Shannon: There's a dog laying in the road up there, so. Laying in the road?
Shannon: On Lincoln. You're gonna see it. Hi, Tori. It's a little pit bull.
Jeff: Tori's here and found the injured dog on the road, so she's going to go rescue it.
Shannon: And now she'll have- There's another car right there, so.
Jeff: She'll have a new dog.
Shannon: Oh, gosh, no. Be careful.
Jeff: All right.
Shannon: Don't get hit in a car.
Jeff: Fourth anniversary from Twin Barn. This guy wins the IPA race tonight because
Jeff: it was different. I really liked how the rye played. It was drier.
Jeff: It was almost loggery in the mock bill.
Greg: And.
Jeff: The way the malt was presented was almost laudery. And then the hops with,
Jeff: I think it was kind of a Melanie hop.
Greg: The New Zealand hops.
Jeff: Yeah, we came across Melanie. I really like that. So that wins the hoppy battle
Jeff: tonight. And then in third place, I'm going to put the Beer de Coupage.
Jeff: That guy was yummy, but we had two top-notch beers before.
Jeff: Now the top two, really a struggle, but it's more of like access to me.
Jeff: I've had other barrel-aged barley wines that have been delicious.
Jeff: So I'm going to put the Sabago in second place. Super duper good.
Jeff: Everything about it. But because it's hard to find a beer like Native Wild from
Jeff: Oxbow Brewing, where it brings that leather and that granite and everything.
Jeff: Yeah. It's king tonight. All right. Let me get a picture of that.
Jeff: Give me your phone so I can take a picture. Because my phone's on the charger.
Greg: You and your problems with batteries.
Jeff: All right. Who's next?
Greg: Shannon. Me?
Shannon: Yeah. All right. Well, fortunately for the folks listening, I have mine numbered and ready to go.
Shannon: So I should be able to do this relatively quickly.
Shannon: I just do a lot. Well, no, I mean, I rate them, but then I have to like look at.
Jeff: Yeah.
Shannon: You'd have to look at mine.
Jeff: I know. To understand, anyway.
Shannon: I love it. So, we got there, and we have this. Terrific equations.
Shannon: No, I'm not that smart. Don't give me that much credit.
Shannon: It's not about smart, it's about learning a process.
Greg: Believe me, there are idiots who know calculus. people who are really stupid.
Greg: And people who are really smart who don't know calculus at all.
Shannon: Five. Four.
Jeff: Three.
Shannon: It's,
Shannon: that time of the night where Drake gets so far graphic. All right, here we go. So, Jeff.
Jeff: Yes, dear.
Shannon: Apparently I married you for a reason.
Jeff: Okay.
Shannon: Great mind thing.
Greg: Apparently.
Shannon: Great minds think alike.
Shannon: You know, it's really unfortunate because we had this really great selection
Shannon: of beers to choose from tonight.
Shannon: It's not unfortunate. I mean, it's a great problem to have.
Greg: I mean, it's fortunate, but it's unfortunate. It's unfortunate that someone
Greg: has to be ranked last. Sure.
Shannon: Yeah, exactly. That's what I'm trying to say.
Shannon: So in last place, but still really good, I have to agree with Jeff,
Shannon: and the Prison City mass riot is going to fall last.
Jeff: Apparently, that's where our agreement ends, though, because...
Shannon: Is it? I'm not sure which one you chose next, but my sixth place,
Shannon: because we had seven, would would be the Twin Barns Golden Rye IPA.
Shannon: Did you choose that one? No.
Greg: That was my winner of the IPA.
Shannon: That was fourth. Oh, okay. All right. It just, it didn't do it for me.
Shannon: You know, it was, it just didn't bring a lot of flavor.
Jeff: Yeah, I think for me, I elevated it because it was different.
Shannon: I mean, it was different.
Greg: Yeah, no, everyone has their own scale. You don't have to use anybody else's
Greg: scale to measure. It's whatever you think is best for whatever reason you think is best.
Jeff: This is totally contrived from agency.
Greg: Yeah, for me it just didn't get me. I'm sorry, we didn't go over before we continue.
Greg: Your Mary fuck kills, Jeff.
Jeff: Oh, I thought we'd do that after, though.
Greg: Okay, all right. That's fine, go ahead. Sorry, I didn't want to interrupt,
Greg: but I did, so I apologize.
Greg: And Shannon, continue, please.
Shannon: That's fine. Let's see, number five, I'm going to have to, it hurts.
Shannon: I mean, this really hurts for me to rate these because every single one of these.
Shannon: I really enjoyed it.
Greg: Enjoy drinking.
Shannon: There wasn't a stinker in the bunch. There really wasn't. So it's very difficult.
Shannon: It's very difficult for me to say this, but I'm going to have to go with the
Shannon: bellflower, now I can't talk, farmhouse ale.
Shannon: I love it. I mean, I really like that, that barn, wheat, grainy.
Shannon: It was light. It was sweet, but it was a really subtle sweetness.
Shannon: And I really liked it. But unfortunately it's competing against some really
Shannon: tough ones. So that's five. Number four, definitive.
Shannon: Which again, really hard for me to say that because I really loved how smooth it was.
Shannon: Was bursting with flavor. I love that.
Jeff: It has a handicap against the top three though.
Shannon: It really does. It does. It's an IPA.
Shannon: I love IPAs, but I apparently, you know, when it's up against some of these others.
Jeff: Also think about the price point. This was like a $4 or $5 beer.
Jeff: This was a $18 beer. Mention which ones you're pointing to. Yeah, yeah.
Greg: Well, we have to wait.
Jeff: The cans are, the Ikea cans, you know, are in the four-ish. And then the green
Jeff: bottles are like the $16, $18, $20 bottles.
Shannon: So anyway, so I really, I, I really do love Definitive.
Shannon: I, I I had a number of their beers while we were there and have had this one. I had this one on tap.
Shannon: I've had this one here at home. I'm hands slapped for drinking it.
Shannon: It's really enjoyable, but it's up against some really hard ones.
Shannon: So anyways, next on the list, number three, I'm going to have to go with,
Shannon: and I'm gonna slaughter the name.
Shannon: That's fine. Slaughter it, slaughter it, do it.
Shannon: Béliard d'Ecole Peugeot.
Greg: Nail it.
Jeff: You said it for Eastern European, Eastern European saying your French beer name.
Shannon: Mm-hmm, okay. from, what is that, Schilling Beer Company?
Shannon: I liked that. Really liked it. I don't know what to say about it.
Shannon: I really liked how that really sourness was complemented and kind of just mixed
Shannon: really well with that saison. That just kind of balanced everything.
Shannon: So you had that tartness, but it wasn't, I mean,
Shannon: it was there, but it was just
Shannon: balanced out really nicely so I really I really enjoyed that bursting with different
Shannon: flavors too and then number two this is so hard so hard It's okay.
Shannon: I'm wearing the shirt. It's not your child. It's just a beard.
Jeff: You need to disconnect from the emotional part of this.
Shannon: Yeah. It's not going to feel bad about it.
Shannon: It's the Oxbow Native Wild. That's...
Greg: Just kill it, pour it out.
Shannon: It's freaking awesome. some, I mean, I can't say enough about how fabulous it is.
Jeff: Yeah. They didn't have anything like that on tap, only were there.
Jeff: Execute Order 66. This is one of the beers that we just shopped.
Jeff: We bought at least a case of Oxbow's.
Jeff: And yeah, so it's so fulfilling, gratifying, like that didn't waste money, that it delivers.
Shannon: We didn't waste money. Yeah, no, for sure.
Shannon: The beers that we had on tap though were really, really.
Jeff: Shopping for to-go beers at Oxbow was crazy. It probably had 50 different things.
Greg: Well, you picked a good one.
Shannon: He, there's more downstairs.
Jeff: So.
Greg: Looking forward to it. When we do our next show? Right now?
Shannon: Yeah. Yeah. First place, I have to go with the barley wine from Sabago.
Shannon: I mean, it just really nails it. I love, so as my taste buds have evolved over
Shannon: the years, evolved over the years.
Shannon: short years, I've realized that I really like these barley wines.
Shannon: I mean, they, barley wine, there's a few others too, but barley wines are,
Shannon: I love that barrel, that bourbon barrel.
Jeff: One thing that we didn't specify clearly is this is straight up an English-style
Jeff: barley wine Versus an American.
Shannon: I don't know the difference.
Jeff: American barley wines will have more hops to them. I don't like them.
Jeff: I wouldn't want that either.
Greg: I don't find hoppy barley wines, I mean, I haven't had a lot of barley wines
Greg: recently, but I haven't tasted a lot of recently hoppy barley wines,
Greg: so I don't know whether that still accounts for things. I think that there is.
Jeff: But having something that is unabashedly English style with the Maris Otter
Jeff: and everything, that's true.
Jeff: Huge bonus in my opinion.
Shannon: Yeah, definitely, definitely. So that has to be number one for me.
Shannon: I guess I need to take a picture.
Jeff: Snappy snap.
Shannon: Snappy snap.
Greg: Snap that picture.
Shannon: All right,
Shannon: Hmm You lower my volume no, I get the problem where sometimes I just lose the
Shannon: audio loose to a loose drill USB I got I got all of it.
Jeff: Sorry.
Shannon: You already know he knows I know I Know I can guarantee you all the IPAs are
Shannon: the bottom of the list No?
Jeff: No? Not at all.
Greg: Not at all? He's struggling.
Shannon: Decisions.
Greg: Okay, so what I'm going by, my metric for this is remarkability.
Greg: What am I remembering? This was a very good show. I really enjoyed it.
Greg: I enjoyed the conversation we had. I enjoyed the beers we had.
Greg: The cheese. Don't forget the cheese. And the cheese we had. Not for me,
Greg: but for you. Not for me, but for you. What do I remember?
Greg: And this is the order by which, at least at the back end, definitely how I remember things.
Greg: And at the front end, I think what I will remember.
Greg: Anyway, we talked over the Mass Raya. It was completely unremarkable.
Greg: It was a really good drinker, it was tasty, and we just went right through it.
Greg: And that is both a good sign if you want something that's a good drinker and
Greg: it's going to be, you know, it's not going to bother you, you can drink it while
Greg: you're watching stuff, that's great.
Greg: But it didn't stink. It didn't smell.
Greg: It, you know, didn't, but didn't really elicit conversation.
Greg: Didn't pull you out of the stream of conversation. Right.
Greg: And Definitive is like right next to it for me. And so is Bellflower.
Greg: Like, I'm only putting Bellflower in the front because, as you call it, it's not hazy.
Greg: But I don't remember much about Bellflower. I really don't.
Greg: Those three are just, they're not ringing any bells. I was looking at your list
Greg: and I was like, yeah, I guess that's true.
Greg: But I didn't remember what was happening here. And then the front four,
Greg: I remember them. They're distinctive to me.
Greg: The four is in my, right in the middle in fourth place,
Greg: it is a, it's got that tingle of rhinus that made it something to remark upon
Greg: that the other stuff didn't seem to have.
Greg: Then the bearded copage, which I agree with you, Shannon, it was just so well-balanced.
Greg: And the way that that was, you cut
Greg: this obviously really crazy wild ale
Greg: with this saison to make us things very drinkable
Greg: at the same time you get a lot of really cool flavors and you get a
Greg: lot of evolving stuff going on um the
Greg: native wild was probably the best beer of the night i think that this is the
Greg: one that is it's got so much going on it's it's so,
Greg: so much to talk about, so much to dig into. to dig into. But the Chibago was,
Greg: the,
Greg: I'm going to remember that That toffee do you have any left?
Shannon: No, I have none left. That's unfortunate. Yeah Look at you. Uh nurse savoring
Shannon: So yeah, like the serbago was just I was I don't know.
Greg: No, it's okay I don't want to I don't want to even even taint my memory I just,
Greg: I really, really enjoyed the hell out of it and like, it's the thing that on my mind.
Greg: Oh, could you bring up some of the cheese there? Bring up the,
Greg: the, the, the gooeyest one.
Jeff: The gooey, gooey, gooey.
Greg: The gooeyest one.
Jeff: I need to get you a knife.
Greg: So this is the Harbison. The Harbison goes in third place.
Shannon: Oh, so we're ranking them too, huh?
Greg: I mean, I am.
Shannon: Okay.
Greg: You don't have to. No.
Jeff: The Harbison was so good.
Shannon: You don't want me to.
Greg: But the Harbison, to me, was good enough to go in third place of this ranking.
Greg: So I'm going to take a picture of these guys. Let me...
Shannon: Make them...
Greg: Yeah, make it so I can see all of the guys and take a picture.
Greg: All right, it's marry, fuck, kill time, Jeff.
Jeff: All right. Kill's gonna be hard. Kill's gonna be hard.
Shannon: Can't kill.
Jeff: Can't kill.
Shannon: I am going to marry the oxbow.
Greg: It's the rules, it's the rules.
Jeff: I'm gonna fuck. If you don't, you're disqualified.
Greg: Ah, fuck it.
Jeff: Like, I don't even know how to do this. I'm going to marry the oxbow. I've been enough.
Jeff: No, no, we need to marry the bearded. I'm going to fuck the oxbow.
Shannon: What?
Jeff: I'm going to kill the the bellflower. Hmm. OK. Ah, don't try to make sense of it.
Greg: Don't it's like it's like don't apologize to Alexa. but don't give these beers a personality.
Greg: Don't make them, don't think of them as people. They're just products.
Shannon: All right. Is it my turn?
Greg: It is your turn.
Shannon: I have to marry and fuck and kill.
Greg: And kill, yes. Hug. Hug. Fuck. Fuck. Fuck. Yeah.
Greg: Do it, do it, find it, figure it out.
Shannon: So if I'm married, that's, that's the one that I'm...
Jeff: Drinking all day every day.
Shannon: Drinking all day every day.
Greg: You're stuck with it for life, through Richard from Spar.
Shannon: Fuck, hold on. I gotta look at my notes again.
Shannon: Which one do I want to drink all day every day for the rest of my life?
Greg: For all the days you still live. And if you don't abide by that,
Greg: then you're going to have to pay a lot of tax, you're going to pay a lot of money.
Shannon: So that means that after I finish doing my lawn work, that's the one that I'm gonna go to, right?
Shannon: After I have a rough day at work, that's the one I'm picking up and I'm gonna
Shannon: drink. That's gonna be my go-to.
Greg: I mean, that's what you wanted to feel.
Shannon: No, I'm asking, like, when you say marry, that's the one, that's my go-to.
Shannon: Is that what you're saying? Is that how I- It may not necessarily be how I look
Shannon: at it, but if that's how you wanna look at it- No, I'm asking,
Shannon: like- Well, I don't want you to take my interpretation of it.
Shannon: I want you to have your own. My interpretation of Mary- Fuck.
Shannon: Fuck and kill.
Shannon: Okay, Mary is going to be the go-to. Mary's gonna be the one that's always gonna
Shannon: be in the fridge that I'm going to go to. Mm-hmm. All right.
Shannon: Mm-hmm It's gonna be tough I'm gonna if I'm marrying one If I'm marrying one,
Shannon: it's gonna be an IPA. Sure. All right, and it's gonna be definitive. Okay.
Shannon: All right It's your definitive choice. That's my definitive choice
Shannon: The one I'm gonna fuck Gosh that's so hard Can I have to Break your side piece.
Greg: Yeah.
Shannon: Yeah Yep, yep, yep, and I'm going to Kill kill I'm going to shank him in the prison.
Shannon: I'm going to kill the master riot in the prison, which is unfortunate because
Shannon: I really like this one too.
Greg: Yeah, well, contrived games have hard luck losing, so yeah.
Shannon: Gregory. Okay.
Greg: Married, fought, killed. Let's go with kill.
Greg: His first three were completely inoffensive and very drinkable.
Greg: So I'm going to kill the fort.
Shannon: You're killing the fort.
Greg: Yeah, because I mean, it was interesting, but I mean, do I want that all the time? Not really.
Jeff: That's an interesting way to look at it.
Shannon: Yeah.
Shannon: Actually, you know what I should have killed the I should have killed the rye
Shannon: Probably should have killed the right but you're absolutely right.
Shannon: I didn't think about that. No, I should have it. Can I take that back?
Shannon: Fine fine Kill, I still want to kill.
Greg: I'm,
Greg: gonna fuck Spago Any chance I get?
Greg: Because man, I know that's like a water bed and velvet That's a that's a dream
Greg: Getting the funk toboggo, but in terms of marrying. Oh, man,
Greg: I'm gonna want the ox about all the time.
Shannon: Really? Oh, yeah Oh, yeah, like if I have to live with something I want something
Shannon: that's interesting as gonna be surprised If I married the ox,
Shannon: but I think it would divorce me Yeah, it might but I'm still gonna do that marrying
Shannon: just so I can say I think if I'm married it I'd get tired Of it.
Greg: Oh, I don't I mean maybe But I'm a neophyte to marrying.
Greg: So maybe I'm wrong here. I want to fuck it on the side, man But that's how I
Greg: think of the Sabago. Like I think that would be there There's no wrong answers.
Jeff: That's the fun part about this. Yeah, and we're like two hours and 15 minutes
Jeff: in Are we really? I should wrap the main show up.
Shannon: Wow, I'm sorry, Fowler.
Greg: No, I like it, because I think that we did kind of the show that I was wanting
Greg: to do, which is more of the medium.
Jeff: And yet there's more. Join our Discord, and you'll be able to find our post-show
Jeff: posted right in the show notes section of the shows on the Discord shows.
Shannon: Join our Discord, and you will...
Shannon: with all of us.
Greg: All the time. Buy my book. Buy my book.
Shannon: I'm not always on.
Jeff: Craft Beer Radio is released under the Creative Commons license and all the blah blah we used to say.
Greg: Yeah, I mean, who cares about that shit anymore? Craft Beer Radio is being used
Greg: by open AI and other places to train themselves to understand audio and to,
Greg: you know, make really bad beer decisions and beer decisions,
Greg: and really bad, like, and poorly made reports for young kids in school.
Shannon: Join our Discord. Tell us what you want us to talk about. Give us some feedback. We want to hear it.
Greg: Come on, guys. It's your assignment. Do it. Do it.
Shannon: Do it.
Jeff: You know, for those wondering, our nagging does work. We're building,
Jeff: you know, getting like some of the old time, oh gee, CBR groupies on there, so.
Jeff: I mean that in the best way. Please don't hear that as like an insult.
Shannon: Thanks. See ya!
Shannon: In the post show!