Transcript

[0:00] Music.

Introducing Craft Beer Radio episode 509

[0:10] Craft Beer Radio episode 509, for real this time, on June 30th, 2023.

[0:22] Music.

[0:28] There we go. We made it. Made it to the boogie shoes. Made it to the boogie shoes part.
Yeah. Hi, I'm Greg. I'm Shannon. I'm Jeff. And welcome back to Craft Beer Radio, where we drink beers and talk about other stuff.
Exactly. And since we have Canadian wildfire smoke flooding us out, inundating us.
It's been quite a hazy couple of days. Oh, we should have done hazy shade of hazy to summer. I don't know.
I don't know. So this is a Grodziskie that Greg brought from Hop Farm. Yeah.
Smoked wheat beer. Yeah, I there are two that I picked up from hot form that I I haven't tried it all yet And but they looked interesting new stuff. So I was like anytime I can try something new. I'm definitely going for it when, Everything else on the shelf is a hazy or or a or the milkshake smoothie or something like that. Mm-hmm. I.

[1:30] Have to admit the idea of anything smoky right now is a little It's all unappealing.
This is called Moussa, and it's a Grodzki style. Yeah, so I don't know much about the Grodzki style, other than that's what it says it is.
It's a historical beer made from oak, smoked malt, wheat with clear light golden color, high carbonation, low alcohol content.
That's what Wikipedia says.
4.3% on this one and yeah, Grodzki is spelled grodziskie.

[2:10] There you go. Well, first thing I'd like to point out is it does not smell like it does outside.
No, no, I mean, what we get outside is like the combination of smog and all that other stuff.
I was reading about this, like why doesn't the wildfire smoke smell like campfires or anything?
And that's because when the smoke, it's volatile when it comes off a campfire and there's other things in it.
When it gets up into the air and UV hits it, it changes it and one of the main components we're smelling is benzene, which is not good for humans to breathe in large quantities for prolonged periods of time. So.

[2:47] No, I've been fortunate that I've been indoors for most of the time that this has happened. So yesterday I was only, I went over to Purdue Haven and I was outside for like five minutes inspecting something on the outside of the building and my throat started to get scratchy.
That's how quickly it started feeling it.
Well, this is, this has a lot of smoke on it. Um, also not like a campfire more reminds me of like Pete smoke.
It's not quite there, but that's more along the lines of where this is.
Yeah. There's, um, excuse me.
There's a moderate kind of like, um, Pete Smoke's a good call on that. I was thinking a little bit almost like, oh, no, I'm sorry.
I was thinking I wanted to draw like a smoked meat, like connection, but it's really not there. After I thought about it more, it's not there. So it's, that's, it's not what That's what I was going to say.
There's this big full round to the smoke and...

Overpowering Oak Flavor and References to Smoked Food

[4:00] To me it smells like the rub, a dry rub that you would get, that's a smoked dry rub to put on the meat.
Right, or smoked salt or something like that. Yeah, I think that is kind of a...
Kind of a woodiness too.
Like it reminds me a bit of a cedar type smell, even though it's a stretch, it's not there, but it's reminiscent to me of that.
Okay, well, it's definitely oak in the taste. There's no doubt about it. Oh yeah. That's oak.

[4:37] That's a lot of oak.
So, okay, I'm taking a little bit of time because it's almost like overpowering at first to me, at how much smoky flavor is here.
Hmm, it's a lot.
So they normally use like beechwood or something for smoking German malts.
I'm trying to look it up here.

[5:05] Shannon? Yeah, well, the first sip, I expected it to be smokier than it was, and then I was surprised that you said that, but the second sip was much stronger, so, I don't know if I didn't... Take that totally back. Viremon makes a smoked wheat malt.
So, okay. There's some information on Untappd. They say that this was brewed in in cooperation with This Week in Rauchbier, the world's most important, longest-running, and most awarded show dedicated to smoked beer.
I like that they're got most important right in the beginning there.
This Week in Rauchbier. Right.
The most important, longest-running, and most awarded show dedicated to smoked beer.
That's probably the only show dedicated to smoked beer, so assuming that's the case, I like all of that.
Weekly.
Yeah. Weekly. in this weekend, right? Yeah. Which I assume is a, I assume that's a joke too.
Probably. It's, it's, it's great. I think we missed our calling.
You should have, why did we focus on craft beer? We should have focused on a specific laser focus on a specific style or a, specific group of styles that, uh, that no one really makes anymore.
So.

[6:31] I feel like there's been a campfire in my mouth.

Sausages and Sauerkraut Pair Well with This Beer

[6:38] This might be good if I had a bunch of sausages in my hand. Right?
Yeah. And I was like chowing down at a beer fest and had some sausages and some sauerkraut.
I think that pairs well with this kind of thing. I'm thinking of those little mini sausages in the crock pot.
Oh, yeah. Grab some Vienna sausages from- Oh, no, no, no, no, no, no, no.
But, you know, the crockpot sausages that they make with the grape jelly, I've never made them. I don't know what they mix with them, but anyway, I think they would taste good with that.
Yeah, this would be good with food. I'm glad to see something like this being made.
I don't know.
The only thing is, though, I don't know how...
I'm not super enthused by it, though. I love this beer.
If you make one, you can get on This Week in Rauchbier. You can.
I'm curious to see, like, the other problem about this is it has to be fresh, right?

[7:44] I mean, if this wasn't fresh, this would taste even worse. It would taste even more acrid and something like that.
So you can't like get some of this and store it. So this is I'm sure this is not a year long year round offering. Moreover, like it's one of the things, you know, I'm glad to see, it that they not only they make it, but they also bottled it and can didn't or can didn't and put it out there. So that's a that's nice to see. But do I like it much? Not really.

[8:20] I do like the label though. I'm still drinking it though. I like the beer. I mean it's not one you're going to drink, oh I don't know, five of, but I mean, for a beer. And also there's certain beers that are totally enjoyable when you're not laser focused on evaluating them. That's true. That's true. So like this is one where if you think about it less you might like it more. Yeah at 4.3 it's not going to get you, you know, You know, it's worth your sobriety, so you're not missing out on, you know, you get this to try it.
I have three more of these. I don't know what I'm gonna do with them.
You just face them out.
Anything with bacon. Yeah, yeah, yes, right. Anything smoked.
Save them for, make your brisket. Brisket's expensive, you know.
That's like 70 bucks to get a brisket.

[9:16] Okay. What's next? Oh, I got to drink up. We can wait.
We can wait for you. There's a, there's other stuff to talk about, right?
Yeah. I assume.
Um, oh, we should plug the discord invite. Um, is that, can I should make sure we'll just go to the website and if you go to crafty radio.com by the time you hear this, yeah.
Yeah, craftbeeradio.com, there'll be a link for joining the Discord.
My goal is to like not do email anymore and to like do all the communication as a group, a community on Discord. So if you want to communicate with us and we got some, a few other great people on there, I want to grow it.
Longtime listeners of the show are already members and like to see more people on our Discord.

[10:04] We had a whole big conversation with Greg about the Star Trek criticisms that I had last time, which I feel good about getting that out. More to come sort of on that thing in the next post show because I do, there's things that I forgot to mention, like not tangentially related.
So, if those of you who are bored to tears, don't listen. I'll rinse my glass.

From Whales to Shelf Turds: Zombie Dust Review

[10:37] Ooh, three Floyds. Zombie dust. This is the one I picked up, right?
One of the ones you brought, I think, for the reboot show, The Maverick.
Really was that long ago?
Maybe not. I thought I bought it for the show where we're trying stuff that we've seen, but...
Maybe it was.
Yeah. still needed, right? So it's better. Probably right.
All right. Re Floyd, zombie dust, this was one of those kind of whalish, right? Yeah, it was.

[11:09] Three Floyd's, at least was. Three. I don't know. Zombie. That's what zombie dust was, too.
But like three Floyd's was always Dark Lord. Their imperial stout was.
Yeah. Dark Lord was fantastic. Zombie dust was pretty sought after in the IPA realm when it first came out.
And now it's everywhere. So whale to shelf turd, they called it undead pale ale.
6.5% alcohol by volume 62.
I be you.
That's weird.
Because I didn't rinse my glass super well, and I'm getting something that smells kind of like oysters.

[11:54] So that could just be a mix, that might not be the beer is off.
Yeah, so they call this pale ale. And for me, the aroma is huge on...
No, it's there. It's much smaller than that. It happens to be magnified, but...
Yeah. It's huge on the malt flavor, kind of a bready, biscuity, English kind of malt. I bet Jamares Otter plays a big role in the malt bill on this one. And then that kind of rolls into to a more subtle kind of citrus hopping on the, I'm not getting oysters. I guess, yeah, it's a weird like minerally sea note.
To me, it's like a dirty, a damp rag.

[12:38] We've talked about urinal smells before, so don't worry about pejorative in terms of smells. They're all open.
Mm-hmm. I think it's a mineraliness that that reminds me of the beach, like not the cleanest beach. Okay.
For me, it's, for me, I'm happy with this. It's, it's a multi pale ale.
The hops are kind of the, the sweet old school, you know, like gen two kind of flavoring, and it has a nice balance to it. Yeah. Like I said, I think the aroma was affected just by the lack of full rinsing the glass.
Yes, and I need to make sure that I'm clear when I say that it smells like a dirty, damp rag.
I think yours. Yes, yeah, yeah. In clean glass.
It was the- I don't think this one does, mine. Yeah, I agree.
It's a lot milder. I think the notes are there, but it's just, in my glass with that stuff, it got turned up to 11.

[13:42] Hmm. Not, yeah, like this is not overdoing it, which I like, you know, I appreciate that about an old IPA like this. There was a habit of overdoing it, especially for like the whales.
Yeah. But there was also a time in the evolution of craft beer where this was like on the bleeding edge of, of hop, you know, the hop arms race, which is so funny tasting it today.
It's so much more malt forward than, than, uh, you know, an, uh, an IPA today.
So much more, yeah. Like it, Maris Otter is a good call. Cause I think there's definitely that more almost caramely note.
Like it's not just a Pilsner or a, or a pale malt here. Yeah.
The, um, along with the caramel though, it has kind of a bready fullness to it.
That it's softer and rounder than if they use something like crystal malt.
Yeasty, bready. Kind of reminds me of the distilleries when we were.
Oh, when they were doing the mash? When they were doing the mash, yeah.
They did the whiskey mash. Yeah. Thank you.

[15:06] Bye.
Um, you want to talk about it, the submarine? Oh yeah. No. Okay. Sure. Um, let's talk about it. So it goes without saying that it's a tragedy. People died. That's, that's horrible. Um, it also was, I think it should go without saying that there was you know, 750 people who died in like in, in the Mediterranean and no one paid any attention to it, But this, this, you know, five, five people thing got a huge rescue operation for so there's.

[15:43] A little there's a weird thing going on there.
But let's skip past all that. Just we acknowledge it.
We'll move on to the actual thing.
Yeah, that's something it captured everybody's attention for and I was not immune.
Yeah, I was absolutely glued to it.
Yeah, it's, so I want to, yeah, there's a bunch of different aspects I want to talk about, but let's talk about the, the kind of tragedy it was, why there was the rescues, right?
It was straight up baby in a well or Apollo 13, you know, it was this far flung out of reach thing. Right. And for some reason the human psyche, you know, grapples, grabs onto that and really follows it, you know?
Well, I think there's a part of it that's like, what if I was in that situation?
That there's a part of transporting yourself there and being like, I hope that, you know, what would that be like?
And that takes a hold of the imagination pretty quickly because it is a.

The Submarine Incident: A Scary Prospect

[16:47] The scary prospect, but it's also one that's Very outside of the norm. Mm-hmm. Yeah, and yet still is actually happening, uh, at least it turns out it wasn't happening, but At least potentially actually happening, To me what?
What you know, it definitely got my attention and kept it the whole time but, As the more information I got from it the less I started to be sympathetic towards, The people who were on the sub obviously there was like a 19 year old the sub like that's, his fault, but and and it's on some degree, you know, the passengers on the sub to a degree they should have, thought better but also I, Don't blame them as much as I blame the guy, right?

[17:35] The Stockton rush To me his like I would have no problem with it at all. If he was just doing this on his own. I, I wouldn't even have a problem with the rescue operation because, you know, the, it's the whole point it should be is you're out in the water, you rescue somebody. If there's a problem, you do what you can. Um, the problem I had is him selling tickets to this ridiculously poorly made and poorly designed and machine that he didn't tell anybody about how, much like I'm sure they should have big disclosure stuff, but I'm sure it wasn't listed on there.
We refused to get certification for this. We got a letter from a bunch of people, who do submersible saying that this was not a good idea. I'm sure that wasn't on there.
Yeah. No, but he was pretty arrogant about it and did both, you know, he...

[18:34] He made multiple comments in the past about, you know, how he was going against, the recommendations and how people need to take risks and, you know.

[18:47] Like, yeah, like sheer force of will can defeat the laws of physics.
Yeah, and he was just, the arrogance is what got me and made me, you know, lose.
I was no longer sympathetic to him.
Greg mentioned the hubris of billionaires and it got me thinking, and you see this kind of thing in Elon Musk. In business, there's seldom fatal decisions, right?
So you can make bold decisions, damn the rules, you might get a fine that's just a pittance.
I mean, it can be fatal things if you're doing stuff that cars, you know, whatever, but in general, just making your day-to-day business decisions, not fatal.
Right. But now you're going, you're doing something in the most extreme environment, you know, and making like going on the, feeling that my gut has served me well in the past is where it falls apart. I think.
I also think that there is something to be said about this idea that has now permeated the culture that if you have made a lot of money somehow, that means you're definitely smarter than other people.
That means that you're intelligent in a way that other people aren't and that people should defer to you on things.

The Fallacy of Money and Intelligence: Idiots as Billionaires

[20:14] There's nothing about making a lot of money that is any indicator of your intelligence.
Of idiots have stumbled into being billionaires.

[20:27] Plenty of people are also can be very smart at one thing. That doesn't mean that their intelligence doesn't transfer to a bunch of stuff. I'm pretty smart about physics. I don't know anything. I don't know a dick about material science. If someone asked me, would a carbon fiber sub be okay before I read any of this stuff, I would have thought, I don't know, maybe because carbon fiber, that sounds cool. I say it's stronger than steel, right? Maybe. And you know, now after I'm reading all the stuff, like it seems fairly obvious that from people who know better than I do, that carbon fiber has great tensile strength, but not a lot of, not as nearly as good compressive strength.
So it's probably not the best material.
And it can, what people are saying is, is it can fail catastrophically, uh.

[21:13] With, without much notice.
So that seems to me like when I hear that, that seems like this is a poor material to make.
Well, then the other part I heard on, I was watching a YouTube kind of a guy in the submersible industry and the oil and gas industry kind of dissect it. And I guess Dr.
Rush like prided himself about having a bunch of young, smart, you know, and not having a bunch of 50 year old white guys on staff.
Right. Yeah. I heard that. That was, that got the whole anti-woke brigade going because, Oh, he said he doesn't want to need 50 year old white guys. And the point wasn't the white part.
It was the 50 year old part. Yeah. Because frankly, you're not going to find many 50 year old, like, uh, black or Hispanic guys who have a lot of experience doing submarine design.
It's a merciful design. It's just not likely. Yeah. There aren't that many people who are in the, and the people who had been in that position were probably going to be white people. So, but if you look at his staff, I think it's almost all white people.
So, it's not that he had a thing against hiring white people.

[22:24] I, well, my point, he doesn't cause it didn't involve much of my point.
It wasn't even about, it was about the age and the experience.
It was my main point. Yeah. But I'm like, like, I'm glad that he did, that just didn't turn to, Oh, this was on minority crew. That's why this happened.
So like, I gotcha. Yeah, no, no, that's not what I was going for.
I was going with like, well, when you hire a bunch of new college grads, you know, you know, maybe it would be nice to have someone with 30 years of submersible experience Yeah. Saying like, Hey, um, guys.
Yeah. And apparently there were some people like that, but they got, you know, because this guy was trying to make the world submit to as well.
And he had the money to do that for this for around him. That's the whole reality distortion field effects that money can do. But, But again, if he would have just made his own sub, then okay, you know, look, some people want to climb Mount Everest, right?
I mean, some people want to do dangerous things. And if you do dangerous things and you want to be experimental about it, and you're putting yourself in there and that's it.

Reality Distortion Field: The Dangers of Wealth and Arrogance

[23:37] Okay, I get it. That's what your money is for to some extent, right? Go for it.
Selling tickets. Right. people to come!

[23:49] Making a big deal out of it and apparently so there there is another angle of this which is that, They wanted to get into business or at least this is what i've read so I don't know how far this goes, but one of their things they wanted to get into business of was, designing submarines for oil.

[24:07] Company so this was really in in this angle, this was just his way of Doing the design part getting that done iteratively and quickly so that he could start selling submarines, too, so I can't making the real money selling it to like Exxon and and, BP and stuff like that So it even kind of puts him in a worse light, Because it's like all of this the fantasy of going Titanic, Might be just a smokescreen about this is a way to to pay off development costs when it's like, Like you're a billionaire, just spend the money if that's what you want to do.
James Cameron, right? Spent that kind of money, made his subject go into the deepest part, Challenger Deep, deepest part of the Marianas Trench.

[24:59] Spent three years on the computer level designing it. Did not take any of this stuff for granted.
Say I know better than the submarine designers because I made a movie about a Terminator.
Yeah. All right, so this beer is a beer that's called Atta Boy is the brewery and this beer is called Farm Boy.
Ooh, is it a farm? They're in Frederick, Maryland.
We picked this up on the way home from the beach. Probably. Last year. Had to have been.
It does smell like a farmhouse. On 6-24-21?
Yeah. Is about a 126 of 180.

[25:45] But they have a bunch of sour stuff going on there and it was a really, it was the brew with the front room and the back room, remember that? This beer has been aging for 16 months in, red wine barrels with a blend of delicious bugs. They mean they're used to it. Their culture. Yeah.
All right, so the beer is a hazy golden. It has a lot of character on it.
And the aroma is, you know, long sour aroma, right? So there's this tangy thing to it.
It's a little bit straw and leather and dusty. There's a dirtiness to it.
Is that that coiled rope thing?
Yep.
Rusty wood, yeah, like a damp cellar, a little bit.
There's, you know, funky things in here.
Peppery.

[26:49] Ooh, okay.
Definitely has some interesting bugs in it.
Like, there's a lot going on here. Yep, yeah, so where does it start?
It's tangy, it's very dry.
There's kind of a green grape skin thing. There's.

Describing the flavor profile: copperiness, charred oak, minerality

[27:16] There's a little bit of like copperiness.
There's oak, again, not smoked oak, but just sort of charred oak.
There's- Yeah, it was pretty heavy minerality and tannic notes.
It read wine barrel, so that doesn't surprise me.
Mm-hmm.
Okay, so yeah, it starts out tangy. It goes kind of minerally and vaguely metallic.
It ends dusty and with a sort of sour echo.

[27:56] That's delicious. I don't know if I'd call it that. No? I think it's very interesting.
I don't think it's...
Not every aspect of that flavor is delicious to me Okay, about 74% of it is delicious and the other part, Not convinced on okay. I just like the complexity. I love I absolutely adore the complexity, And I'm not I'm not saying that in any way to make shade on this beer. I think it's as a, Piece of as a beer. I think it's fantastic. I'm just.

[28:35] There are beers that I've had that have been really complex like this, but I've liked every bit of the flavor.
And here, there's some things that are pulling it off, not necessarily in a bad way, but just in a way that's very unique, that I'm not necessarily used to.
So I'm trying to digest all of that while I'm having this. but it doesn't make me think this is, I don't feel like this is the most delicious farmhouse I've ever had.
It's not the most delicious.
I still consider it, I think I'd still go with delicious.
Though just the way it, the beginning of the taste where it has that kind of apricot and the tanginess and the minerality. That's a really good point.
Yeah, that's really good. you know, that part just really grabs me and it has me for the rest of the flavor, you know, through the finish.
Super excited when I found this one in the fridge, there was another one sitting right beside it.
So we have another bottle of this. So.
Lucky you. I think it's from the same bottling, but.

[29:49] Yeah, I was trying to pick out the fruit and I'm glad you said apricot because that is.
Very good call, yeah.
Yeah. that I'm picking up on.
It's not exactly fresh apricot, it's not exactly dried apricot, it's like somewhere in between for me.
There's some bits of some kind of melon.
There's some sort of melon-like aspects on the outer here. I think it might be like, not watermelon, but like, what's the green one? I can't think of it.
Cantaloupe. No, that's, no. Honeydew. Honeydew!
Hmm You.

Melons and Rain: Exploring Unique Flavors

[30:32] Which I would say not one of my favorite melons too sweet at least when I last time I've had it, But it has a pretty unique flavor Mm-hmm and a brightness to it.

[30:45] Hmm I want to know, Have you ever seen the rain aged in a red wine barrel yes, yeah, and I would love to know what type of red wine.
With a beer like this, it probably wasn't, wine wasn't the beverage previously in it, most likely.
They probably had a wine barrel that they got inoculated with the bugs they want, and it's probably brewed a few different beers.
So like the grape juice is probably a couple generations away.
You know, I mean the beer doesn't look like there was like much color picked up from the barrel.
So I'm guessing the barrel was used several times getting inoculated and now it's a sour barrel that used to be a red wine barrel.
Now I'm not saying the red wine doesn't impart any of the flavor characteristics of what we're tasting.
I'm just pointing out that it's not the red wine juice that's affecting this bit.
I can see that this is probably like a couple of beers him, especially with the color, because you would expect some of that.
That was the first one. It would have a ruby color or something to it.

[32:03] But I mean, like those are typically, you know, oak barrels that are charred, similar to whiskey barrels, but then used differently for, for the way in which the, the wine is treated. But, watch again, not super up to date on, or really never was that into wine. I know much more about beer production and wine production, but I imagine there's a lot of similar things.
Yeah, I mean, I know just an infant's amount of how to eat it.
All right. So, interesting beers to start with. Let's go to the other hop farm, I think.

[32:47] Yeah.
So I haven't, I may have seen this style before. I don't remember.
Golden Stout? I've, I've known of a few that make it. The idea is that they don't use chocolate malt and roast barley, but they try to bring, the body and the flavors of stouts into it.
So it's kind of a optical illusion or something like that.
Hmm.
So this is actually, maybe you might want to hold off on this.
This is a golden s'mores stout. Is that what this is? Purifying flame?
Yeah. but I've already said it's open. I knew it was a s'more stout and I still still picked it.
Okay. So golden s'mores stout.
They have a beer called dumb little boxes inspired by the boxy watermelons you see in Japan in the summertime.

[33:45] So this beer pours pretty clear, just light haze to it. It's a golden, like a deep golden, not like a pale straw or anything, but like a rich golden hue, light head that went away quickly.
Oh, the aroma is chocolate, kind of like, yeah, it's cocoa or like chocolate syrup kind of aroma.
Oh yeah. Brewed with blonde roast oat, Maris Otter and honey malts, Conditioned on toasted marshmallow, milk chocolate, and graham cracker. 7.5%.
It's definitely a golden color, although it's got some haze to it. It's not crystal clear.
It's a little bit of an oily note from the chocolate, I think.
Well, it is blonde roast oat. So that means there's going to be some that the old character is going to give at least some like mucilage to it.

[34:57] Onto the flavor, the chocolate rules, the barley malt comes in next. The chocolate in the, marshmallows, and I think the fermented out sugars from that gives it this like kind of chalky dryness at the end, kind of rakes across your tongue and dries out real quick.
This is reminding me of an oversweet Tootsie Roll.
I do think it's over sweet. I think that, hops taste out of tune with the two. The hops are over bitter and they're not hitting, they're not attacking the right part of the sweetness.
Yeah, and it kind of twangs on you. Yeah.
I don't think this is very well-constructed.
You got nothing to say? I really like it. That's fine, you're allowed.
What do you like about it?
Well, the chocolate. Okay. The sweetness. I taste a lot of vanilla in it, And I guess it's the graham cracker that I'm...

Disappointed with a drink that tastes artificial and chemically

[36:20] I'm looking for purifying flame online and mostly I get a World of Warcraft spell.
The more I drink it, the more chemically it's coming across, that chocolate oily, whatever it is is coming across more.
It to me, it's that sweetness that just feels like when I was at Hershey Park and I went on the little ride and they spray like the chocolate smell.
Oh yeah. Uh-huh.
It's like that. And that is as artificial as they come. Artificial.
And it feels a lot like that.
Yeah, the more I'm drinking it, the less I like it. Yeah, the first couple sips were passable.
And then now that I'm like halfway into my sample, which was only four ounces, it's- I'm gonna dump this, this is not worth my sobriety. This is 7.5%.
I'm kind of squeezed in here. if you can dump mine as well.

[37:20] Greg is doing that. I want to talk real quickly about. Let's see what I have on the list here.
Did I mention sign up for our Discord? Yeah, I did. OK, so. Oh, I saw this ad for Freedom Mobile.
Freedom Mobile is the America's only conservative mobile network provider.
What, Greg, if you can't pick up on Greg, he says, what does that mean?
And I was hoping when I looked into it that it was just some company trying to like scam like America people like to conservative American people like, oh, yeah, I don't have that liberal.
Liberal cell phone company. And it's actually way, way worse. It's a it's a pack.
And they go as far. They go as far as to like in Texas. They've taken over several school boards and things like that. So the phone company. Yeah.

[38:21] Well, first of all, the first thing comes to mind is Name me a phone company. That isn't a conserve a liberal phone company like those mega corporations, right?
Yeah, Verizon real real liberal bastion there Just because they put out a flag for you know They put on their website a little flag for pride day does not mean they're a liberal organization. Nope, All right, if anything that probably shows they probably aren't Because they're just doing it to placate people.

[38:58] All right, he's on rotting beer here from burial I thought that was, Well, I think that's what it's supposed to be like yeah Yeah.
It's all endermens. It's leafmints.
Leafmints. Yeah. You got what it was. Yeah. This is Burials, Fall of the Damned.
Fall of the Damned. See, that is not as poetic.
Bourbon barrel-aged red sour ale with blackberries and marionberries.
It's a great way of explaining that that burial was based on metal, which I didn't know.
That's cool. the Lovecraftian notes to a lot of those stuff.
But what was it called again, Burial? Follow the Damned? Follow the Damned.
So it came wrapped in the red paper, like a leafman's, a front lambic does.
And it pours like a lambic, red, reddish, raspberry, frambose kind of beer.
This one doesn't have raspberries. It has blackberries. Blackberries and marianberries.
Love blackberries. And marianberry was the mayor of DC. It did not do cocaine.
Crack. It was crack. That's it. Which is a type of cocaine, but you know.
I just want to clear the record.

[40:22] All right, that beep set me up, as I remember, was the famous line.

[40:30] How did we get here? Merriam-Berry, that's how. 8.5 percent.
The veer has a red hue to it, ruby-ish, interesting fog to it. It's fairly cloudy.
The head is kind of a light lace.
So it says it started as a red tower fermented in steel, inoculated with the culture, laid to rest in bourbon barrels, then racked back to the barrel house aging tanks at 2.5 percent, or getting marionberries and cotala blackberries for a few months, then bottle conditioned. That's a process.
It smells real jammy to me. Yeah, a lot of, yeah, a lot of sweetness. The jam is a great call because there's definitely that the sense from the smell of thickness as much as you can sense that.
Oh, the smells delicious. I could just sniff this one for a very long time. Smells like a...
That's sweet. It's not any kind of distinct jam. It's somewhere in that raspberry. It's It's in that Briarberry kind of family, I guess. I think it's the syrupiness that comes across in the smell.
That's why it smells jammy.

[41:58] Think I might be a little bit of like sour milk or something like a lactic kind of aroma on it, too, Well, there's lactic stuff in there for sure by tasting him definitely, there's, It feels Primarily lactic even though I'm sure there's other stuff in there, too But like I don't taste Brett like in the last one I was tasting Brett for sure for.
Mm-hmm. Bremeniasis, for those who aren't aware. Which gives it some of that dustiness, some of that ropey howl on the desert type.
I think it's a little bit of a journey. My second sip was way past that kind of upfront sour, and I got a little more of that barn kind of flavors.
Okay. So I think it's going to open up here on this. Okay, yeah.
Yeah, that second thing, I got something that does more, more ready for sure.
Ready. I should point out not ready. It's kind of, although it would go good, like with some bread and peanut butter, it's a little sour for that, but it would still go pretty good.

[43:09] I think it would be a great breakfast beer. Breakfast beer.
Mm-hmm. The only problem with this as a breakfast beer is 8.5% alcohol.
Well, okay. That's it.
That's it. Not on the work day. That's the only problem. But if you have...
Okay, weekend day breakfast beer, okay.
Or breakfast for dinner. No, that's a great time to have breakfast.
Breakfast is a good meal any time you can get it, so.
Yeah. I wouldn't complete waffles down with this. The sweetness of those leash waffles.
Oh, yeah. Oh, this would just go good with just eggs and toast. Yeah.
Patent is the eggs would kind of go well cut through. Yeah, but there is complexity here, too, that we shouldn't be, missing because beyond just the sourness, there's more there.
It doesn't quite have the extraordinary depth that the farm boy did. Yeah, I agree.
Take care.

Comparing the flavors of different sour beers

[44:13] Um, I don't think it's going for that anyway. No.
Um, I think that it's so much, to me it's a lot more, this is much more delicious than the farm boy was, whereas the farm boy was considerably more...
Tart. ...expressive and, and, um... Complex. Complex, yeah.
Yeah. This one's easier. And if you- Much.
Okay, for now, let's imagine this one versus the highly fruited Belgian lambics, like Lindemans or Leafmans or something like that.
Well, those are, like the Lindemans is special because it's sweet.
Like most of the highly fruited ones are pretty sour. Even Lindemans, like their pêche and other stuff are sour.
It's only really their framboise that is particularly sweet. That's a good point.
But this one has big fruit, right?
Right, with a present sour. So I think this is a good one to kind of think in that family of beers.
And I think if you use that perspective on it, we're gonna start talking about how this is more expressive than that family of beers.
Yeah, the only issue with that is.

[45:31] Is, I'm like a Lambic, this doesn't taste to me like a Lambic.
This is more a different kind of souring to me.
I mean, it, it, it feels like a more, uh, you know, like, like a standard thing that, that, that, uh, a good souring beer would have in, in, in their production, but it doesn't, it, I tried to pin down exactly what it is that that's, that's off, that, that makes it feel off lambic to me and not quite sure what it is, but there's something about this that it feels a, little bit, I just feel like it's, it's, it's a little less, it's got a little less going on.
Uh, maybe, maybe that's the, that's all I'm getting at it. It's, it's just, and maybe tasting it in right after the farm boy makes you You think, well, I mean, it's much more delicious, but it loses, as you said, a lot of the complexity.
Sure, sure. I mean, I don't disagree. It's still got complexities to it.
Is still more than one dimensional.
Do you think it's the lactose that's kind of...

[46:44] I do think that there's a fair amount of lactose in that, and I do think that the primary thing is lactose.
That's a good call, it might be, real quick.
Lactose, lactic acid from lactobacillus, it's different than lactose.
Right, yes, that's true. So this has the lactic kind of sour.
But you're right about, I think you're right about the lactic.
Like a lot of the quick sours that breweries around here have.
So they're two different things. Lactose gives you body and kind of subtle sweetness in like milkshake smoothies, stouts and stuff, or smoothie IPAs and stuff like that.
And then things that are like Press Project, the sours from Hitchhiker, they do a lactic fermentation in the kettle where on the barley is a fair amount of lactobacillus.

[47:33] So they, instead of killing it, they allow it to stew for a while and do some metabolization of stuff on the barley, and it puts out that tangy note, right?
So just letting you know, they're similar words, but really two different things.
But the general idea, which is it's the lactic acid that's maybe putting it, I think that's a really good call on your part, because I think that's true.
I think that it's the more lactic sour here that is pulling me from thinking of it like a true Lambic.

[48:15] Could be, yeah, I think that's fair. I think it does have a bigger, it is more reminiscent of a lot of quick sours.
It's so much more than a lot of quick sours, but it does have a reminiscence because of the lactic natto front.

[48:31] So yeah, not a bad beer by any means. And in fact, like I said, a delicious beer. I'd recommend it.
But I just don't want to get people off on the right if people are really like do using a microscope like like we are, these things These are at least what and victim to flight too That used to be something we had happened to us a lot right when you you're following on the heels It's hard to say it's a victim This thing's gonna be ranked pretty high and probably above the farm boy for me. Oh, yeah, so like i'm, But i'm just saying, Curb your expectations a bit.

[49:09] For the record, if any listeners have a chance to go to Burial, if you're in Asheville.
They have several locations. They have a place in Charlotte. Oh.
They have, they're in a couple, they're in North Carolina, so.
Okay. You'll be able to find their tap rooms around. You should definitely go.
So I did want to talk a little bit about Fermi and how he's doing.

Discussing the behavior and training of Fermi, the python

[49:32] And Fermi is... Fermi used to be known as Quasi. He is my, now my, he's a spotted python.

[49:49] He was very, like, probably one of the most chill snakes I've ever encountered. And I haven't encountered many snakes. But he was a very chill snake. And then when I got him, Got a little bitey a little bit getting bit by a snake is not a big deal, in in fact one of the things that kind of shocked me like, first of all his, His head is smaller than my thumb. He's not going to be able to do any damage to me.

[50:18] It barely hurts I would say i've had cat bites considerably worse, Until he figures out how to make venom then you're gonna be fucked. Well, he's got But he's got a long way to go on that, because pythons generally don't have venom.
They do. I mean, all snakes do have a little bit in their saliva that is slightly anticoagulant-y.
So you can get little tiny little drops of blood occasionally, but it's nothing to worry about.
It feels like a minor pinch if he's on you.
And the other thing about it is, as soon as he lets go, in two seconds, you don't feel, anymore, which is really nice. It's not like a paper cut where you feel it all day. So, but it's still not great when your pet bites you. It's not something that you want. It's stressing out your pet. It's stressing you out. It's not a good thing. It's always food related. He's never, it's not because he's afraid of me. It's just that he always, he, things getting fed. So I'm working on training him out of that. And of course, he was different when he was here with Tori, who we should say is Shannon's daughter, and.

[51:34] She, and he's on a different diet. He's in a different location.
He had to do adapt to a bunch of different smells and, you know, different completely different stuff. So he's going to be a little different, but he's, I'm he's down to the point where he's very handleable again.
Good. Uh, and I wasn't sure which way that story was going. Well, I did want to talk about how cool a name for me is because I think that you probably rightfully so are looking skeptically about why did you change the name of quasi was it you know the snake is quasi so quasi is named after a roller coaster in Florida Busch Gardens, Yeah. Um, and that, that, that Tori said almost killed her.
Yeah. They get, yeah. So for me, one of the most brilliant scientists in the 20th century, a guy who is Nobel prize winning, uh, he.

[52:44] His contribution to quantum mechanics and, uh, and understanding fusion is, and fission is pretty unprecedented.
The first, uh, the first man-made self-sustaining nuclear reaction, uh, was made by Fermi in the Chicago pile as part of the Manhattan project.
Um, the, how, let me put this, let me, let me expose you how fundamental Fermi is to, to science.
There are two types of particles in the standard model of particle physics.
One is things like photons, those are light, those are things called bosons.
They follow a statistics called Bose-Einstein statistics, because Einstein, this guy, century hair, bones, Bose, did the stuff.
And then there's another type of particles, electrons, protons, neutrons, stuff that we're made of, those are called fermions.
Fermi-Dirac statistics, named, yeah, Fermi, named after Fermi.
The 100th element, fermium.
You got elementary particles and an element. And an element, like him and Einstein, right?
Not many people get that big. Fermilab in Chicago, named after him.

[54:06] There's a whole class of problems that are considered for me problems. So for, me was amazing at doing things like estimation at the first nuclear explosion, the Trinity test. He knew how he knew how far away the bomb was, and, he knew when the shockwave was going to hit. He dropped some pieces of paper, and looked at how they moved and estimated based on that the strength of the bomb to within, an order of magnitude. Like it was something like it was 15 kilotons and he estimated 12 from just pieces of paper that he dropped.
And he also, a great example of the turning problem is how many blades of grass are there on a football field.

Estimating blades of grass on a football field

[55:01] And that's a ridiculous, how do you get that answer? But the, what he did is he said, okay, well, if I imagine, okay, a football field is, let's use an American football field, it's a hundred yards.
And I can take a small percentage of that. I can look at a centimeter by centimeter space and count how many blades of grass are in there.
And use that as a base idea for how many blades of grass are going to be.
And I'll probably get it within an order of magnitude.
So that's for me problems. And if you sample three or four centimeters, you do a lot better. You do a lot better.
The best thing that for me, the most thing, the thing is known for the most in public consciousness is the Fermi paradox, which is famous because he had a way of cutting down to brass tacks.
And he apparently when he was conversing with some of his scientists said that friends were, they were talking about aliens because why not?
We all do.
He asked a kind of profound, But a simple, profound question, where are they?
Because the idea is we should, based on the numbers and based on what we think those numbers are, we should be seeing them everywhere.
Why don't we see them anywhere? That's the hurry paradox. Where are they?
And it's like what SETI and all this stuff are based on trying to find them.

[56:18] He I just want to point out how cool a name for me is because I think that he is that there's few cooler things, Who do you kill the people to be named after than Fermi?
I just watched a real, I want to talk about this later, maybe post-show, but I just watched a video on heavy element hunting.
And there's the guy who faked data so he could get the claims in early.
And then, you know, the island of stability that might be up there.
And then I was looking at a whole bunch of stuff want to talk about super heavies, which is.

[56:51] Academic only, right? Right. Yeah. But still interesting. I didn't even mention Fermi's golden rule, which when you're, when you're doing, uh, calculations of quantum field theory, use Fermi's golden rule as a, as a part of your process.
Like there, Fermi is just, there's so much that he's done. So, so much that is like, like he's revered rightfully so absolutely so I so I just want that as to be on the record for saying Fermi is a damn cool name better than some dumb roller coaster.
I'm not saying it's better.
I'm not I'm not trying to say it's better. I'm just trying to say if anything it's equally as cool Greg look at this.
Oh, OK, so we have a a floppy beer, a very chunky, chunky beer.
No. This is from Woven Water and this is Killing Time.
And this is a key lime, coconut cream, sour. And the coconut cream has kind of clumped up and solidified.
Told you last weekend. I didn't think I could do this I had to but look at the foam the foam is like a float like a ice cream float where the bubbles get all big in.

[58:18] Wow, I just I took a smell that other okay This is a fruited salad sour condition on the key lime cream of coconut and almond. There's a lot of coconut a lot of like I, I don't know what's what's what's a drink with with a lot of coconut like sex on the beach is a pina colada or a, Does smell so much better This doesn't it doesn't smell that bad for me it smells like toasted coconut, It's the ploppy plops that are getting yeah Yeah, is it the consistency that the beer poured with it?
I was hoping, I had one of these last week and I was hoping that every can.
There's like tofu in there.
I've eaten them, those are coconut cream, I promise.
I really think.

[59:11] I actually like the toasted coconut, I do. I was just surprised, I haven't tasted it yet, no.
I was just surprised by it. That's why it sort of, and it was very funny to me.
The head is also really weird.
It looks, do you ever have an ice cream float where you put ice cream in soda?
This is how the head gets on it, it's super weird.
It's frothy. It's like somebody vomited in my class. It's just chunks.
If you go on our Discord, you can see a video of me pouring this beer, and it goes plop, plop, plop, plop, plop.
So if you wanna see the ploppy beer get poured, go on our Discord and scroll back to last weekend.
That's funny because that's not untrue, the vomit thing. And that'd be a great pull quote for this beer. even if you like it.

[1:00:05] Moving on to flavor, it has, compared to these last couple of beers, has a nice light tanginess to it. The key lime and the lactic go together really well.
So it doesn't taste like a quick sour so much. It tastes more just like a tangy cocktail.
This is a cocktail beer.
This is clearly cocktail beer here.
I didn't want to talk for a second because I got it a little bit down in my throat.
So you got a choke caught. I didn't want to cough because that would have made it look like I was disgusted by it.
But it's not. I actually really enjoyed it, but it went right down the wrong pipe.
I'm still scared. Take a sip. You can do it. It tastes like a coconut lime cocktail. Like, it really does.

[1:00:50] It's actually pretty good. I got a chunk!
It's fine, it's fine. It's just coconut for you. It's just coconut.
I'm not supposed to get chunks in my beer.
Well, now you are. Now you're a chunky beer girl. No, I am, but.
Yeah, there's a chunky. I wonder if they knew it was going to be chunky.
If I don't think they did. No, I suspect not because I mean looking at the pictures that are clearly in in the in situ at the bar.
It does not look like that, but it tastes good. It does. Yeah, you should like it, with how much you like painkillers and things.
As long as the chucks come out of the can. Like a stirrer. Can you grab it?
Transcribed by https://otter.ai.

[1:01:45] I'm kind of trapped in here. This could use a stirrer.
I don't think it would. I think getting this a little bit homogenous would help it.
I just noticed this, kind of the sour from the souring of the beer and the lime.
Drinking this as a cocktail, it replaces pineapple juice in a coconut cocktail.
So it's even closer to what I think of as a painkiller, you know, kind of thing.

Stirring the beer for a more complete experience

[1:02:13] Great, a bar stew, a bar spoon, perfect.
Want some more chunks? Give me some more chunks. More chunkage.
Give me more of them chunks. Yeah.

[1:02:27] Thank you. You're welcome. Yeah. Stirry stir. Thank you, ma'am. Is that it?
And even better, it distributes the coconut even more, gives it a viscosity.
You obviously are losing a bit of carbonation by stirring it, but you're gaining, I think, a more complete experience.
Yeah, for sure. I was debating whether to kind of like gently agitate this beer for the last hour while we were doing this show, or to surprise you with chunks, and I'm glad I surprised you at the dress. Yeah.
So if you get this beer, stir it. Yeah. And Woven Water is a fantastic brewery, by the way.
In my hometown. It's so interesting and so, so good. The sour hits just right to me.

[1:03:26] It feeds right into that lime juice, citric acid. The lactic and the citric are just so harmonious.
And like I said, it really comes across like pineapple juice would come across in a cocktail.
And then the coconut has a great amount of sweetness without going over sweet.
Viscous, the viscosity it brings really good. It stays sour without being over sour, but also without being under sour.
There's so much to say about how well this is done.
Best chunky beer we've ever had.
I'm really a fan of this. It is surprisingly good.

[1:04:12] I wish I had more of that. We do have more than that. Like, I wish I had like a lot more, a lot more.
This would.
This beer will impress people. As long as you like, you know, given the right context for it. Yeah.
This is the brewery, I find. Last week we had the beer called Prismatic or Chromatic, one of the two. And it was fine in the flight, but the brewery itself is tops.
It's one of the best breweries in Tampa.
Interesting thing is this is the kind of beer that 10 years ago, the beer community would have, God, I've been up in arms about somebody doing this.

[1:04:57] So when you say 10 years ago, it might actually be a little more than 10 years because we've been out of the game for a while. Maybe, right.
I don't know, because in the era you're thinking, someone trying to do this, it's not going to be good. It's going to be a gimmick. Sure.
So like if someone could actually pull off good. Because we learned so much more about how to make a beard.
If someone could actually pull off good in that era, I don't know.
I don't know. That's an interesting point. I mean, like, but I remember there was a time when when you and I were both on this phase, very early, but like, we know we don't want any flavoring.
We just want, you know, as pure as you can get.
Yeah. We don't want to- No oranges in our whipped beer, no syrup in our Berliner Weiss.
The kind of thing that now I look back and I think, that attitude is so wrong, but I think it was neat.
You kind of need to go through that period because you need to sort of understand, what confining does and how that helps and then break out of it and understand how much, how actually there's so much more if you let these things in.
I'm not saying you have to go through that period, I'm just saying that in some ways I think it's kind of inevitable.
It's a little gatekeeping thing that happens in almost any community.
So you know we have that hitchhiker key lime downstairs too.

[1:06:24] I don't think we want to double up the key limes. I don't think I just compete with this one.
You.

Unexpectedly Delicious Coconut Fluff Cocktail

[1:06:29] There's no comparison now. Can you give me a reason? And to me, what's awesome is I'm left with this cool head that's coconut.
And it tastes great. It's like a little coconut fluff dessert when I'm done with the, beautiful little cocktail. Here, you want the bar spoon?
Just wonderful. Yes, I do. It's almost like a meringue is so tasty.

[1:07:01] I am, I am stunned. I figured the poppy plop would just set us up for shitting all over this beer.
Uh, it only made me more interested and you're delighted. It's so funny.
It is not what I expected. I didn't expect this either.
I wouldn't have encouraged you to drink it if I didn't find it delicious.
And man, that is that's that's a special beer.
All right, what is probably our last beer of the night, at least on the main show, is a barley wine, a rye whiskey barrel aged barley wine from Armor Artist Brewing.
Going all over the map here, in terms of styles. What's it called?
It is Armor, A-M-O-R, Armor Artist, A-R-T-I-S.
They're in South Carolina, right near Charlotte. They're on the same street as Pucker Butt Pepper Company.
What's the beer called?
This is barley wine. It's called barley wine?
Yeah, 2021 small batch, rye whiskey barrel-aged. Okay, amour artist.
I wonder what amour artist means.
Means love something.

[1:08:19] They are right down the street from Puckerbutt Pepper Company.
So Shannon and I, coming back from Florida one year, we left at 11 p.m. from Brooksville, so we could get there during the hours where Puckerbutt was open.
I should have known. The love of craft, artists. Oh, yes.

[1:08:40] And we tasted like every hot sauce at Puckerbutt. No, we haven't.
And bought a ton, and they gave us a ton that was about to go out of code.
And then we went back the next day and bought more.
Wasn't the next day. It was after we went to the brewery. Oh, was it the same day?
Yeah. I went to this brewery and had a hell of a time at this brewery.
I do actually want to try some of those hot sauce again. Not I want to like give a taste of, the the last dab and some of the other ones.
Like just a brief little thing.
We don't have to do it on the show. OK.
Doing the whole show. Yeah. No, I have 27 different hot sauces right now.
So yeah, I want to give that a shot, but speaking of Parker, but so I want to mention about this barley wine is that it's age for 11 months in Catoatin cry whiskey barrel.
That's a creek rye whiskey barrels.
OK, not familiar with that one.
The beer pours. I was like, too, is everyone's as clear as mine, like crystal clear.
Pretty much. It's a little as a slight more haze to it.
OK, a little, a little darker.
So it's a bit of bottle stratification, but not much.

Enhancing Audio Quality with AI Processing

[1:09:51] Hopefully we should say you guys aren't hearing all the noises because we're running this through, this like AI filter. It's AI audio processing. So John Rubio from the Beerists turned me on to it.
Right after we came back, he listened to the show. He's like, dude, you got to try a font, a euphonic, alphonic, alphonic. Yeah. It's a British company. When you buy it, you get two hours a month for free. When you go to the paid plan, you got to pay in pounds.
Uh, so, uh, but last week or the last couple of shows, the main, like the main show was run through a phonic and the post-show wasn't, it was just doing the, the cheap little tricks I can do in audacity and you'll hear the total difference it does leveling.
So Shannon's levels are on par with all of ours now, where if you listen to the first couple of shows back, she, her levels were way lower and, um, it filters out all of Cooper doing Cooper things. Yeah, so sorry if you all really enjoyed hearing Cooper's pitter-patter.
I don't even know if that will come through, me trying to imitate Cooper.

[1:10:59] Yeah, I mean, so glass clinks and stuff like that, the people who love the mouth noises, sorry. Everyone who stopped listening 15 years ago because of the mouth noises, I should email them and let them know that we're taking out the mouth noises now.
Hey, by the way, I know you stopped listening back in 2006 because you hated our mouth noises.
Well, now we have AI, so come back.

[1:11:26] Maybe you're in a different area of your life now, you're not really interested in listening to a beer podcast, but hey, just in case.

[1:11:36] You mentioned today that you read the new intro the bio or the yes and i really liked it on the crafty radio.com web page yeah i rewrote it when we rebooted the show and it was with a little help from bing chat so yeah i gave a little bit so a little bit of uh i'm not gonna read it here you can go to crafty radio.com and read it it's worth it it's it'll make you chuckle probably maybe chuckle okay the aroma on this guy it's the rye whiskey that barrel tannins it's it's It's huge on the aroma.
It's really killing the malt.
It doesn't, I'm not excited. Like the aroma is kind of like boozy.
It smells boozy. It's 11.7%. So it is boozy, but it smells even boozier.

Tasting Notes: Barley Wine with Caramel and Woodiness

[1:12:25] So I had their barley wine when we were there and it was delicious.
And I don't think they had the regular barley wine in bottles or I'm like, I'm going to fly close to the sun and get the rye barrel one, but oh you like? I really love the caramel at the end of this. Yeah. There's a nice, like the first bit is very barley whining and whiskey, but then it ends on this real caramel note. A little bit of woodiness too, but this is nice. I'm going to have to swirl the bottle a little bit and I'm going to add a little more to mine. Mine was the first pour and mine is so sharp with wood tannins.
Well, here, let's do the thing. Oh, MixiMix? Yeah.
Let's do a three-way MixiMix. Oooh. Ménage à trois. CraftBeRated.
We have a title, Crafty Raider does it three way.

[1:13:17] All right, so yeah, my first sip was, there was a little bit of caramel in there, but really the knife that was barrel tannins and rye was gross. So hopefully now that I've been blended a little bit, I'm actually getting more tannins now. It's definitely, it has a lot of tannins, but, mine's better. I have more of a beer flavor, or before it was more like turpentine.
Yeah, a lot of lacing. I mean, I can get those elements because there was definitely a lot of stratification.
So there's more of that. That's a little bit of chemically thing.
That's our last beer. Let's just use the whole bottle.
Get all the strata in our glass.
All right. I'm going to go slow on this one.
11.7%. It's going to make for a great post show. Oh, yeah.
Exciting times. There's lots to talk about. So Fort Mill, South Carolina is where this is.
It's this little main street with this brewery on one end of the main street and the Pepper Company at the other end of the main street.
Wasn't there another brewery right across from this one?
Or was there? No, there was a restaurant or something.
Oh. There was a barbecue place right next door. Oh yes, the barbecue place.
Yeah, there was a barbecue place right next door to this, and then this place, and then the Pepper Company.
It's just on the other side of the state line from Charlotte.

[1:14:42] So if anything, I hate to say this, but we should have poured your bit out as the angel share.
Because I think I made everyone's worse a little bit.
You know, you know, it happens, but I think that it was it was better before that.
And now there's a little bit of just a little bit of turpentine in here. Oh, yeah.
Nope, you're right.
I'm sorry, guys. Yeah, how dare you? I know. How dare you?
It's the kind of thing you only get in hindsight. It's like, oh, we should have thrown your part out. Yeah.
That it was so much worse than everything else. I mean, typically, mixing it makes it better.
So we were on the right track. Mm-hmm.
A failed three-way.
I imagine they happen more often than you might think. It's just not really advertised.
They happen all the time.

[1:15:42] A failed three-way is probably an even better show title. One thing I want to mention real quick is a lot of our listeners may have listened to the Beer Report with Groucho and Chud. Okay.
You remember the Beer Report? I do, yeah. So Eric is Groucho. And a year ago...
I thought his real name was Crouch.
No, but a year ago, his daughter was diagnosed with brain cancer. That's terrible.
Yeah. And she just passed this past week.
So if you remember those guys and haven't thought about them in a while, just letting you know. And it's. If you feel like you want to donate something to us, donate to them.
Donate to, if they have a, if they have a memorial for. a scholarship fund that they're putting together.
We can put it on the discord. I'll put it on the discord. Yeah. Instead of putting it out in the podcast. Eric has a blog where you can, he's been very public with the fight for the past year and they're working on setting up a scholarship fund. I don't, I haven't seen the actual details yet, but they would be forthcoming. But yeah, so I figured there's a lot of crossover and it's been a really hard year for for Eric and his family.

[1:17:02] Well, now that we're done bumming everybody out, let's talk about what we had.
So we had Schmorgasburg of styles here.
It started with this big, smoky thing, moved on to three Floyds or classic.
Then the barrel aged golden sour, the gold sour, then. And then was it the soup?
Yeah, it was the marshmallows, and then the red sour. We really mixed it up.
Then the clumpy clumper. Right.
And then the turpentine barley wine. All right, well, I mean, do you want to save our rankings for the post-show again?
Nah, we can rank.
Okay. It's our gimmick, right? I'll go first.
Okay. All right. So my favorite beer tonight was the cocktail one, the Killing Time. building suspense.
Why the hell aren't you building suspense? I'm going backwards, baby.
We've no sound effects tonight.
That's true. I didn't even think about it.
Jeff is now playing with his areas.

[1:18:16] Okay, so right after that, I don't know. To me, this was by far my favorite of the night, the killing time.
That was the beer that, it was not just delicious, it also gave me joy.
Just everything about it was joyful. From the plops to spooting out the foam. Yeah, yeah.
So, so great, so different.
So, just fantastic.
Okay, where am I going next? I'm going to go with the burial next.
I think that in terms of deliciousness, the burial was really high on that list.
I'll see you next time.
Not a Flanders, not a, not a Lambic, something more like a just a traditional sour, if you will. But very tasty.
It's definitely a crossover, a bunch of different things.
Like all the different souring techniques are all playing in there.
I'm going to go with the three Floys next. I think that that kind of surprised me by just how, how much I kind of enjoyed it.
Yeah, no, I'm this is this is my is my time. I get to do it. No, I.

[1:19:40] Yeah, yeah, that's pretty fluid the IPA I was, Surprised how much I do it. I don't remember enjoying zombie dust that much but, Apparently, I like it a lot. So something to note Eat, I'm gonna go with the farm boy next very complex. I loved how interesting it was was, just wasn't the most delicious thing in the world to me. Had some things that were... I still love to sit down with the beer and taste it, but it's just not like... This is my rank, so I get to do it my way.
Shut up. Okay. I would go with... The first taste of this barley wine was Really high for Jeff ruined it, but now it's really low for me.
Uh, I think that I've taken, we're going to go with the.

[1:20:32] Resist ski is smoky. And as it was, it didn't kind of gross me out.
Like these two are the last two.
So the, the hop farm smoky one, then I guess I'll go with the barley one.
And then the purifying flame. I really don't like it at all.
Do you want to go or would you like me to go next? You can go next and then I need to.
Would you like the spoon to point? Yes, I'll point with this.
Very useful. All right, I will start from the bottom and that's going to be the purifying flame.
That was a drain pour.
Oh, there's still more than I can for us to pour out, that'll be fun.
That chocolate was okay at first and then really quick it tasted fakie and it was just the fakey just like grew and grew and grew. It was just awful.
Um, then second to last, I think I'm going to put this barley one from a more artist.
Um, it's just that rye wood barrel turpentine thing. Just. Yeah.
There's good stuff there. Overtook the beer. But it's overshadowed.
Then. Letting it sit also makes something that go away, but not entirely.
Then I'm going to take the Grodzki.
This is where in beers I just generally liked, like I would drink more of that easy peasy. Especially if you had some sausage. Especially, yeah, or just not thinking about it.
The body and the smoke thing was nice works.

Zombie Dust: A Super Chill and Balanced Brew

[1:22:01] Or then I think it's tough. It's tough. It's tough. Because the zombie dust was so good, I'm debating whether the burial was under it or not. I can't. I just can't. I can't make that stretch. So next is zombie dust. Loved it. I thought it was super chill with the big bready malts and the kind of sweet, citrusy hops.
Rooted in March, so not particularly old, not super young, but not particularly old either. So, yeah.
It still had a great balance to it. Um, if it was hoppier, I might not like it as much.
I thought the balance was dead on.
Then the burial, um, it had that jammy aroma and those big bramble berry type flavors that I loved.
The. The souring was a little schizophrenic coming from like three different locations and like there wasn't very much barn farmhouse kind of thing. If they could have elevated some more farmhouse e Barney things, I probably would have liked it better. Then. We're down to the top Two, oh man, I...

[1:23:24] Go with what your heart says. I'm gonna pick the woven water in second place.
Delicious cocktail beer, very drinkable, too drinkable, crushable, if you will.
Just, it reminds me of painkillers and it's so good. But I really, really dialed into the complexity of that farm boy.
It gave me things to look at around every corner.
It was walking through an old rustic barn with saddles hanging on the walls and creaky floorboards and some straw and it just painted the picture that I wanted it to paint.
It was delicious.
Okay. Wow, all right, so. Give her the spoon.
Yeah, you have the spoon. I can't even. You can't do it without a spoon anymore. It's a new rule.
Turn these cans around so that I can see. Yeah, we used to do that all the time. We used to actually move them around so we could keep track when we're, or mild inebriation would would make it hard to keep track of things.
Wow, all right, so.

[1:24:34] Oh, should I start with my favorite or my least favorite? Well, that's up to you.
I started with number one. He started with his last favorite. Yeah.
Who do you respect more? Whoever you mimic is who you respect more. Don't do that to me.
Least favorite first. I'm going to have to go with this Purifying Flame.

[1:24:57] Drainpour usually is.
I know I said I liked it. But yeah, I know I said I liked it at the beginning.
Now it just reminds me of a tart.
I wonder if those sound effects will make it through the- Probably. Oh, I don't know.
I hope so. We'll see. But this, it actually reminds me of one of those candle tarts. Candle tarts?
Candle tarts? It smells like- Yeah, it's the wax. It smells like a- The candle wax that you put in- That's the kind of fart that you get when you have candles.
To make the house smell like chocolate, yeah. That's exactly what it tastes like.
Oh, I see what you're saying. It smells like a chocolate aromatic thing.
Yes, yes. Yeah, it totally does. Or a car air freshener, like a chocolate something. Yeah, candles.
All right, so that's my least favorite. Next would have to be, dang, um, I don't like that.

[1:26:07] This is tough. Okay, I'm sorry guys, but I'm gonna have to say this zombie dust is how dare you, There's no there's no wrong answers. There's just wrong people.

[1:26:22] Um, then i'm gonna have to go with the armor artists the barley wine Yeah, pretty consistent so far. I mean, like, putting three feeds in, but the low part's pretty consistent.
Yeah. The, um, this is really tough now, getting closer to the beginning. I know my favorite, which is surprising. I'm going to have to say...
Foreshadowing. of why I think it's my favorite too, is how surprising it was.
Next would be the, oh, all right, no. I'm gonna have to go with, what is this?

[1:27:04] The Hot Farms. The Musa. The Musa. I like the smokey. Featured on Raukbeer of the Week.
Raukbeer of the Week.
Or This Week in Raukbeer. Yeah.
I like the smokey, but it's just a little more than I want. And then farm boy, that's gonna have to, that's my, yeah, third from the top.
And then we're gonna have to go with burial, is the number two.
Fall of the damned. Yeah. And surprisingly, this woven water, Killing time, chunky.
Beer is my number one plop plop fizz fizz. Oh what a relief it is.

[1:27:56] Yay, all right, well that's uh, Oops I I let this play and so we're on a completely different casing the sunshine song So i'm going to switch back and go back and now we should be better, Hey Active boogie shoes. All right guys. Thanks for listening again Thanks for everything, And and if you want more we're going to do a post show So go over to craft beer radio to comment subscribe to that XML for the post show feed, Or it's probably an Apple podcast. I don't know who knows Don't forget our discord. Oh, yeah There'll be a link on crafty radio about join our discord and it'll be an invite I think you can pop in there and you can just, Troll us all you want. Yeah, I mean I'll turn my notifications back on the click. We're gonna modify what we're gonna, We're going to moderate the shit out of this. So go ahead and try to troll just try, You'll be surprised at how quickly you'll be kicked off this guard Because look, all right, we'll talk about this in a post-show, good idea.