Transcript

Introductions and Setting the Stage

Greg:
[0:11] Craft beer radio episode one million in binary on August 25th, 2023.

Shannon:
[0:20] I'm Shannon.

Jeff:
[0:22] I'm Jeff.

Greg:
[0:23] Hi, I'm Greg.

Jeff:
[0:26] We got Shannon's newest boyfriend on the music right there.
That's Noah Kahn. She can't stop listening to him. So figured we'd let the show play him in.
Tonight we have some more beers from the trip and let's do some stuff from Noah Kahn's home state.

Greg:
[0:43] Woo-hoo!

Jeff:
[0:48] So we will do his.

Greg:
[0:52] We're back on mics, non-lav mics now, because we feel like the audio suffered a bit when we were trying to do the lav mics.

Jeff:
[1:01] Yeah, I spent some time, I tried like three different settings in a Phonic and it just couldn't tease out a good sound.
So back to the table mounted mics, and then we'll decide whether we all get the nice Shure, what are those, SM85s or something like that?

Greg:
[1:18] This is an M7. And so it's cheaper than the SM-85. So you gotta be a little bit closer to it.
But it's, I think the SM-85 is just something like 400 and this was something like 250 or so. Okay.
So, I mean, listen to that range, that dynamic range is fantastic.
It's wonderful at like picking up the parts of speech and not getting confused by other noises.
So it is a great microphone. I use it for when I'm doing teleconferencing at home.

Jeff:
[2:01] So, yeah, very nice. Trying to make sure they don't have any stratification.

Greg:
[2:04] This beer you're pouring, by the way, is Arthur, farmstead ale from Hill Farmstead, 6% alcohol by volume.
It is American malted barley is the pure malt. It is their copyrighted farmstead ale yeast.
And they age these in foders, which are those gigantic oak, they're like barrels, but huge.

Jeff:
[2:33] Tanks. Large wooden tanks.
Yeah, Greg nailed it. We picked this up when we were up there on the trip.
And it smells delicious. What is it though?

Greg:
[2:47] It's got a straw color. I think you may have mentioned that, I forget. But it's not, it's very, it's transparent otherwise.
It's not like translucent. You can see through it. It's not that easy.

Jeff:
[3:00] It's not crystal clear, but it's giving us a pretty, yeah, and there's just like a slight protein haze or something on it.

Greg:
[3:08] So I'm getting definitely a citrus thing coming off of this.
I almost want to say yuzu, which is a Japanese citrus that's kind of a cross between a lemon and a lime.

Shannon:
[3:21] I've never heard of it.

Jeff:
[3:23] I've heard of it. I don't think I've had the opportunity to try.

Greg:
[3:26] If you ever had a ponzu sauce, that's a soy sauce with yuzu juice in it.
Okay. And soy and citrus, they go really well together.

Jeff:
[3:39] Yeah, so there is that fruit up front and it's kind of backed up by a kind of a bit of grass-like aroma, straw, barley malt kind of combination in there.
You know, it all fits into the feel of the name farmstead ale and farmstead, you know, it has a kind of a rusticness to it.
It's not funky smelling or anything like that, but there is a bit of rusticness.
So like, how do you define the difference in the two? I guess just orders of degree. It's just barely a little bit, uh, you know, um, don't shake it around too much.

Greg:
[4:16] I assume these, these are, these are oak voters. Cause I'm, I'm smelling some oak or at least some, some like vanilla like stuff that reminds me of old wood.

Jeff:
[4:25] Okay. Yeah, I think, I mean, they do do some IPAs, but practically everything else seems to go through wood there, so.
Okay, getting a little bit of tartness on the nose as it now it's warmed a little bit and reminded me like the kind of tartness you almost get from like a Lindemans or something like that where it's kind of surrounded by something sweeter.

Greg:
[4:55] I had to After a first sip take another sip because I just we just drank a little bit of coffee before so my mouth was still in like a bitter stage and then getting a Charge of sour from this even though it's not particularly sour it tasted extraordinarily sour just right that first sip.
So I had to give another sip to clear that off.

Exploring the Tanginess and Funkiness of the Beer

Jeff:
[5:23] Yeah, there's a fair amount of tang there. The nose was hiding it until the very end.
So it's funkier than a Saison for people who are looking for those mile markers of where we're churning.
Uh, not quite lambic, but kind of a blend between the two.
There's definitely a real funk in there, but it's quick kind of goes on my palate.
It's going on quickly. Yeah.

Greg:
[5:51] It's got, I liked the idea of midway between like a, a lambic or, or, or, you know, a really soured farmhouse and like a saison where there's just, it's just sort of dusty.
Uh, And so this is kind of, yeah, this is a really interesting place for a beer to sit.
I'm not sure I've had many that like are this in the middle between styles. Yeah.

Jeff:
[6:24] No, I agree. It's, you know, it's not something you get a ton of.
I'm just trying to think. I'm not getting to my point quickly, but it, I mean, you do find some sours that are on the smaller side, like sour wise, like this one, But it's harder these days because all of the smaller sours are typically not this kind of sour, right?
They're typically quick sours, like gozes and filet nervices, things like that.

Greg:
[6:58] Now, I love, I love a wonderful sour that has tons of stuff going on.
And I really am a huge fan of a saison that's dusty and has all this stuff going on. going on.
And while this is novel, and I think it's really good and a really good drinker for it is, there's also because of what it's doing, I feel like it doesn't have that complexity of sour and it doesn't have that complexity of saisonness.
So it's kind of in a weird spot.

Jeff:
[7:31] It's, I hear ya, I hear ya. And a lot of the time recently on this show, the good passive drinkers get overanalyzed and under like, like, oh, and I wonder if that's something here.
Cause I think this is like a new cat, like a category I don't consider of like drinkable sour, right?

Shannon:
[7:49] You know, my description was, it's very drinkable, but it's a lot harder to make than a gose.

Greg:
[7:56] Yeah, absolutely. So you're not going to see a bunch of these on, on the shelves.

Jeff:
[8:03] This the Arthur from Hill farmstead?

Greg:
[8:08] Yeah, it's a weird question because I think that's probably why new styles become created, right?
Because suddenly there's some beers that are trying to compete in things where you just have to, you can't use the same judging criteria that you would have years before.
So I'm, yeah, I'm very.
I'm torn because I think I really do like it, but I'm also having trouble finding those things that I eat that I really like about both sides of where it's, where it's in the middle of.

Jeff:
[8:45] All right. This was bottled last June.
I was curious because some of the flavors are kind of citrusy hop flavors.
And I was wondering if they were, uh, you know, from the hopping or whatnot.
Now with that much age on it, it'd be unusual, be fresh hopped flavor.
Right. But also, you know, like lambics and stuff use old hops and, you know, some loggers and things use first ward hopping, you know, which is putting it in before the boil, but some magic causes the hop flavor and aroma to still be there at the end, you know?

Greg:
[9:27] Um, water is a solvent.

Jeff:
[9:29] I think it's more of the Hopscotch. Last I checked, the last time I researched it, science didn't have a good answer.
And I know we talked about it before and I'm guessing that I remember having a conversation online with some speculation of how things happen.

Speculating on the Brewing Techniques and Hop Flavors

[9:43] But and we talked about it with, remember Horst, that German guy on the beer trip that we were on?

Greg:
[9:49] I mean, I remember talking to him about actually, I talked to him about photolysis.
what I was interested in.
Um, but I don't, yeah, but I do remember talking about stuff like other stuff.

Jeff:
[10:02] So I almost wonder, or, you know, I have less want to prescribe how they made the beer and then like more of like, I've had beers where I've gotten flavors like this from things like first, first word hopping, I guess.
So it's a suspect of how they got here with this.

Greg:
[10:20] They do say American and European hops on here. They don't mention which hops there are. Shannon, what do you think? What's your opinion on this one?

Shannon:
[10:25] I really enjoy it, but it's just a very drinkable, subtle, sour, in my opinion.
There's not a lot of complexity to it. So, I mean, I don't know. I really like it, but.

Greg:
[10:42] I think we're in the same boat.

Shannon:
[10:43] Going to be, I mean, it's up against.

Jeff:
[10:46] It's hard to wax poetic about.

Greg:
[10:47] Yeah.

Shannon:
[10:48] Yeah.

Greg:
[10:49] It's like, this is good. There's a lot of stuff in here I like.
I'd like to drink this a lot.
What else can I say about it though?

Jeff:
[10:58] I'm with you. I think we've pretty much exhausted it. So, what topics do you got on your notepad over there?

Greg:
[11:07] Um So I've been playing Baldur's Gate 3.
Okay. I just kind of started it's There's a lot to it.
It's a Dungeons & Dragons game and being sorry Didn't turn my notifications off on my watch This is what you're just need to let your watch battery down like mine.
Mine won't make any sounds I think you also won't be able to find your phone with your watch way Yeah, that's true that that's one of the things I do like about these is like I Wonder if we're gonna do and catch those noises It's the thing where we forget that we're using an AI to yeah So one of your favorite features on your watch is the find my phone Yeah, I showed my mother that when we were on We were at the cape, but she had no idea that existed.
And I was like, yeah, you should do this all the time. I use it all the time.

Jeff:
[12:07] I don't even try to remember where my phone is. It's like, it's one of those skills that you're going to lose. Like, because like remembering phone numbers, don't have to do it.
Putting down your phone and trying, having to remember where you put it, not a valuable skill anymore. Not your watches then.

Shannon:
[12:24] You just have to figure out a way to do that with your keys. Yeah.

Jeff:
[12:26] And it's one of those things where your eyes will completely miss it, even though you're looking like right in the area where it's at, just because it's an inconspicuous thing that you always expect to see anyway, so your brain just sort of ignores it, even though it's right there.
Stupid brain, don't ignore it this time.

Greg:
[12:43] You know, we grew up to, we evolved to not have to worry about little plastic and glass squares.
So our brain is not yet to the point where these matter.

Jeff:
[12:58] All right, Baldur's Gate 3, it's a D&D type game.

Greg:
[13:01] And, Sort of a top-down game so or like, you know, Diablo like so you're clicking to move your guys around It's really deep.
It has a lot of different for different classes you can play and then different Role-playing opportunities you have and different apparently passing me and I haven't really read any spoilers about it.
I haven't gotten very far but It's complex and it's it's a lot so I'm kind of going slow because I do feel like it's one of those games sort of like I don't if you ever played old civilization games but you can get lost in them you weren't where you you start playing at five and it's one more turn it's one in the morning and just just one more time so I'm trying to go slower and just like take my time with it I'm also trying to play it with okay what would my character do in this situation, as opposed to what's the best outcome in the game for me?
Just to see what will happen if I play it, because it's D&D.
I feel like you the best way to play D&D is to really embrace not what do you feel is the best way to get all the gold or whatever, but the best way to play what your character would do.
That's the that's the fun that I think you that's the most funny game in D&D.
You can play it as a board game where you're trying to get points.
and stuff like that, but that's not as fun to me.

Jeff:
[14:31] What's your character's traits?

Greg:
[14:33] So he is a wizard. He is pretty impressed with himself. He is, you know, kind of arrogant about his skill.
And he also so he just got this message that indicates that he is on a that he's on some sort of like quest that and that he should use this power.
He's been given a lot in order to master it, even though it feels like it's wrong, but.
Everybody else apparently had the same dream with somebody telling them that.
But my guy is totally I'm playing him like, oh, no, he believes it.
He thought, oh, that sounds awesome. So I'm going to do this.
Even everyone else is saying, no, that that's obviously a trick.
OK, so we'll see where it goes.

The fun of playing different paths in Baldur's Gate 3

Jeff:
[15:30] That's that's interesting. Probably will sell you short a little bit down the road, I would think.

Greg:
[15:35] Does again, it's a very replayable game. right? So I'm not that concerned if I make the wrong choices.
I think that the fun of this game and in the stuff I was reading, the fun of the game is because I'm also talking to some other people who are playing it and they've all taken different paths.
So the fun is afterward, you know, coming back and saying, well, what did you do this? Did you do that? Did you do that? Did you, how did you get past this?
What did you experience? So, yeah. So Allie's been playing D and D online, like discord over discord or something playing dd but real on the board you know she she's a druid and but yeah she's kind of getting into it so it's it's fun and i think that it's it's a lot more culturally available now because there are so many like shows you can watch online of people playing dnd and so it demystifies a lot of it and also when you see people playing online they're playing like really excellent games with excellent DMs who are building great worlds.

[16:39] So you're unlikely to get that experience on just a random game you play with some friends, but, you can get some of it. I think it's like, I think an example would be if you watch some excellent improv people, you're going to get a maybe twisted example of what you might do in the first year of improv class.
Okay. But you'll still have fun in your first year of improv class, I assume.
But you won't be doing, you know, amazing scenes that, like, Big Granday can do.

Jeff:
[17:15] Okay. Yeah. Um, what was I going to say?
What are you pouring? Oh, I'm calling an audible and changing our initial order because the other Hill Farmstead is Anna and I think it's pretty much the same beer, but dry hopped.
So it was kind of tart. So I think instead of doubling up, let's do a palate cleanser in between. So this is going to be...

Greg:
[17:35] Shannon, have you ever played any D&D? No, I haven't.
Are you curious at all about D&D?

Shannon:
[17:42] I'm like, here's how I sure. Yeah.

Greg:
[17:47] I mean, it's basically. Play acting with dice choosing the basic idea is play acting an adventure and then dice decide the randomness of your of of your actions working on.
So, but somebody is is sort of in charge of the game. That's the game master and they and there are rules, although they're, they can be flexible and you're just sort of then, it's a sort of group adventure where everyone, things happen.
And if the GM is really good or if the game is designed well, then the whole context can change just based on the actions or interactions that you have, but how successful you are is determined by, Bye dice.
Luck. Luck. And in some cases also, though, if you're like really good at it, you can exploit the, so some of the rules to your advantage, you can like, cause you have a basic economy of resources.
Let's say you have like on your turn, you can do an action, but you also have maybe a bonus action.
And then maybe there's also something else you could do on your turn.
If you have a particular class, um, or how fast, where you can move.
And so there's lots of ways in which you can, if you're really good and you have a good understanding of the system, you can do more than if you're just a novice at it.
But in general, yes, basically the luck of your dice versus, you know, how the DM is designed.

Yearning to Play D&D, but Opportunity Eludes

Jeff:
[19:16] I've played a ton of video games where they're RPGs, right?
Never once have had the opportunity to play D&D. I mean, I probably have had the opportunity. I probably could have said, Hey, Greg, next time you and Nick are playing D&D, can I come? But, you know, it just hasn't fallen into my lap, right? I haven't, I haven't wandered into a dungeon.

Greg:
[19:37] Well, again, like your, like your daughter, you could find something online and just get into it that way.
It's a, it would be probably a good way to just sort of jump in.
Although a game like, you know, Baldur's Gate would be a good way too, I think, because it could get you an idea of the system, although it doesn't really handhold you through this. So you have to kind of figure it out if you don't know the rules to this is, I believe.

Jeff:
[19:59] A period back in the day where I got pretty deep into a mud.

Greg:
[20:03] Yeah. It's the same kind of thing. So what are we drinking?

Jeff:
[20:07] This is dinner from Main Beer Company. It's their double IPA.

Greg:
[20:11] That is a presumptuous name.

Jeff:
[20:14] Well, their regular IPA is called lunch. So it builds upon that.

Greg:
[20:18] That's right. We had that last time, didn't we?

Jeff:
[20:22] We didn't know.

Greg:
[20:22] But we have, we had something that was along the same lines.

Jeff:
[20:25] We have breakfast or brunch or, or dinner or we only had, I only brought home two beers for main, lunch and dinner.
And I don't know. I just decided we'd do dinner now because it's dinnertime.

Greg:
[20:39] I feel like we did lunch before. Anyway.

Jeff:
[20:41] Oh, we have. I mean, back in the day, we've half had it before because it was available in Pittsburgh occasionally.

Greg:
[20:48] No, I feel like, like literally, like, I don't know why I do them.

Jeff:
[20:54] I promise you that we haven't.

Greg:
[20:55] Okay. 8.2% on this double IPA, what do we think? No.

Shannon:
[20:59] Nothing. Okay. I was saying we could check our index, but.

Greg:
[21:06] That'll take time. Let's get this train chat GPT on us.

Jeff:
[21:11] Yes. Big and orangey, orangey tangerine aroma.

Greg:
[21:17] So, okay, um, guess the hops.

Jeff:
[21:20] Guess the hops. Um...

Greg:
[21:21] You wanna play too?

Jeff:
[21:23] Well, let me...

Greg:
[21:25] It's fun that even if you like... One of them is, is, is out there.

Shannon:
[21:29] Really?

Greg:
[21:31] Yeah. I think I've heard of it before. We've probably talked about it before, but it's, it's, it's out there. The name's out there.

Jeff:
[21:38] Let's go with with mosaic and mendurina brevaria.

Greg:
[21:45] Okay, there are four.

Shannon:
[21:47] You stole my, I was gonna say mosaic. Okay.

Jeff:
[21:52] Four, so I would throw in some.

Shannon:
[21:54] Galaxy.

Jeff:
[21:57] I'd throw in centennial. Ooh. And, or maybe cascade, maybe cascade.

Greg:
[22:07] Any other guesses? No, I like On the room I can totally smell it so really, mm-hmm So the answer is you got to write mosaic and Simcoe the Seahawk is actually Citra Okay, and the one that's out.

Jeff:
[22:30] There is Falconers flight, okay Wow.

Greg:
[22:34] Yeah, isn't that wild?
Falconer's Flight. Like I said, I've heard of it, but I don't know.

Jeff:
[22:42] I think it's a New Zealand hop. It's one of two things. It's either a new New Zealand hop, or it's an ancient English hop.

Shannon:
[22:53] It's foreign to me.

Greg:
[22:56] It's a proprietary blend of Pacific Northwest hops.

Jeff:
[22:59] Oh, F.

Unraveling the Hops in the Beer: Guessing Game

Greg:
[23:02] Okay, it includes the seven sea hops, Cascades, Centennial, Chinook, Citra, Cluster, Columbus, and Crystal. So you were kind of right all along.

Jeff:
[23:11] Yes, except for what I thought Falconer's Flight was.
I guess two regions that were absolutely not there. So yay, me.

Greg:
[23:20] In addition to experimental variety developed by Hop Union, not Hop Steiner.

Jeff:
[23:29] Who Greg down in New Zealand uses hop Steiner. I think he thought we were like joking that it was a fictitious ... Oh, I kind of was, so he nailed it. Oh, okay.

Greg:
[23:41] Greg, or Greg if you're nasty.

Jeff:
[23:44] I like this. This is kind of old school, but still not bitter.
It has those big, dense, West Coast, juicy hop flavors that you'd get back in the day.
Usually accompanied by a teeth stripping, enamel eating, bracing bitterness.
But this doesn't have it. So I'm enjoying.
Or is it there? And is my palate just changed so much that I don't taste bitter anymore?

Shannon:
[24:09] No, I don't taste any bitter.

Greg:
[24:12] It's using its hops well. It's still a little bit on the sulfur side because I think what it's missing is it's missing a deeper malt backbone.
I would have appreciated a little bit more sweetness here.

Jeff:
[24:23] I think it has it though. I'm getting...

Greg:
[24:27] I want something a little bit more caramelly.

Jeff:
[24:29] Okay.

Greg:
[24:30] In this. I want something a little bit, yeah, just a little...

Jeff:
[24:35] Oh, this mic's noisy.

Shannon:
[24:36] Wow.

Greg:
[24:40] Your mic is real noisy.

Jeff:
[24:43] Shame on me.

Greg:
[24:44] You got a nasty mic there.

Shannon:
[24:46] We should clean it next time.

Greg:
[24:50] Mm-hmm so The malts here are two row caramel 40 l carapils and dextrose.
I'm Yeah, I think like they could have used I don't know I, you know, it's obvious.
Oh, I would say just put Maris Otter in here, but I feel like you could have gotten something a little bit more caramelly. I think that might've stood up more here to get a little bit of the sulfury edge off. Okay.

Jeff:
[25:21] I'm enjoying this. I think that it has for this kind of IPA, the juicy resiny IPA, this one brings it for me. I'm really enjoying this.

Greg:
[25:33] I appreciate that it's not a hazy. I totally am on board.
It is a little hazy-ish, but it's not like, it's not a hazy.

Jeff:
[25:42] It's not oats and wheat and kvick yeast.

Greg:
[25:50] Yeah, I think the haze here is just, you know, proteins, something like that.
It's not trying to be something. But yeah, it's pretty good.

Shannon:
[26:02] For me, it's I can't drink it very fast.

Greg:
[26:05] Well, I think it's the sulfury Yeah, it's it's also pretty high in alcohol.
So I mean it's got it's got a lot going on So there's a lot of flavor that's hitting you with But it the nice thing is it really does not end bitter and and just like with that with a Just rip your face off bitterness, which I think Jeff you were talking about how that's That's old style crap that fortunately seems like we're done with.

Jeff:
[26:35] Yeah. Unless you go by an arrogant bastard or something like that.

Greg:
[26:38] Right. We should try again just to be like, wow, that is.
What people loved 14 years ago?

Jeff:
[26:46] Yeah Just because I think it's hilarious and Greg and I talked about this real briefly before he's very grumpet. Ok, 99 is back Mm-hmm.
This is that superconductor that was a thing and everyone got excited about it and then labs tried to reproduce it and just last week Literally last week.
We're like, uh, it it flashed out. It's nothing and then just today on Tom's hardware. It's like it's back, baby Maybe there's a different manufacturing process.
They're using...

Greg:
[27:15] Conveniently a lot more difficult than it was before.

Jeff:
[27:17] Using a gas deposition kind of, a vapor deposition method. And then like, silicon's involved now, which wasn't involved before. So, and a patent apparently was updated. So, I don't know.
Maybe it'll change the world. I love it, I love that it's back.
And next week it'll be gone again.

Greg:
[27:36] It feels like one of those things where, Oh no, we, we did it like just to try and delay more. It feels very cold fusion like, right? Where it's like, Oh no, no, no, no.
We gave you the incorrect thing here.
It's a lot harder to do it and everyone's going to try again and going to get the same things.
And then they're just going to go on the like talk show market, you know, like the cold fusion guys did and just be like, no, no, it really did work. And it's just the science, the entire apparatus of science is keeping us down.
Whereas as if, like if a company found cold fusion, they wouldn't be like, let's exploit this right away.
Or, or a superconductor, like no one is trying to keep down something like this.
This is important. People would be, people will happily pay money for the patent.

Jeff:
[28:31] Yeah, let's get some more rinsey rinses here. So we don't bring the hop juice along with the next ring to hop juice.

Introducing new channels on Discord for various topics

Greg:
[28:40] So, let's see. I put so on our discord join our discord everybody.
If you haven't yet, I put up some new some new channels a topic suggestions channel for stuff.
You would like us to talk about a music suggestions channel.
If you have any idea for intro music, there already is a recommendations the channel for beers and stuff like that.
There's, like we said, what are you brewing? What are you drinking?
If you want to inform everybody, is that some new thing you have or what you're tasting or whether it's good or bad, join in the conversation.
And we'll probably at some point do like a live show that will stream on Discord and maybe invite people to come in and join in.

Shannon:
[29:23] That would be fun.

Jeff:
[29:24] Ooh, look at that cap. I'm not sure if Arthur had that cap, but Anna has a fancy one.

Greg:
[29:28] So it's a cap with a little plastic kind of, how would you describe that?
plumbus It's it's got a little Plastic ring in it.

Shannon:
[29:39] It's hard It's it's not it's not it's not a silicone II type of it's not plucked or pliable at all.

Jeff:
[29:47] It's very I Don't know what that it's designed to give it a better seal right?

Greg:
[29:52] It's a it's a cork cap all-in-one I guess that that does make a little bit of sense looks Kind of like if you imagine a pizza, and you have a little plastic table in the middle Uh, this is a plastic ring, so it's hollow, but it's sort of in the middle of the, the, um, bottle cap.
And I guess, yeah, the bottle would go around it and then this would still dip now into the bottle a bit.
So maybe it helps keep oxygen out. Like you said, like, uh, so not even to like cork would allow oxygen through. This is more of a extra sealant.

Jeff:
[30:28] Yeah. than just the the little gasket on the top of the cap. This is Anna.

Shannon:
[30:36] This is either Anna.

Jeff:
[30:38] I think Anna is a different grain bill than Arthur. And I don't know if Anna is... Well, I mean, they just say American malted barley.
Is Anna always Motaweka dry hopped or is this a special Motaweka dry hopped?

Greg:
[30:52] They say the same thing, European and American hops. They do add Vermont wildflower honey.

Jeff:
[31:03] All right, so I presume this is a variant of Anna that is dry hopped with Motueka.

Greg:
[31:11] Oh, so okay. So it's specially mentioned on the... Yeah, so it's right there.

Jeff:
[31:14] Okay.

Greg:
[31:17] Okay, I do see Anna Motueka on the side here. So I'll go to that one.
Yeah, dry hop with Motueka hops grown by Freestyle Farms in Upper, Greg, don't throw me shade, Upper Motere, New Zealand?
M-O-U-T-E-R-E? Upper Mutere? Upper Mutere? Upper Malter?

Details about the bottle conditioning and ABV of Anna Motueka

Jeff:
[31:45] This has been the bottle conditioning since December 8th.

Shannon:
[31:50] December 8th, 2022. Yep. 6.2%.

Jeff:
[31:51] ABV. Okay.

Greg:
[31:52] So other than that, I think it's, yeah, very, it's similar. It's a little, maybe, no.
I think it's lighter than the, than Arthur. Yeah, I had my hand on it and I was like, Oh, it's darker. And then as soon as I moved my hand out, I was like, no, it's just reflecting my hand, but it may be a bit lighter.
It's still a straw color. It had a significant foamy head when you poured it.
It's gone down significantly since then.

Jeff:
[32:24] The aroma is pretty tight right now. Like, it's not giving up a ton of things.
If, I want to say I can smell the honey, but if I wasn't just told there was honey in it, I don't think I'd be there.

Greg:
[32:35] Yeah, I think not smelling anything, I just sort of instinctively just went in for a sip. So, I won't talk about it until you've done your sips.
But, interesting, I think. Definitely a very, you know, just a play on Arthur itself.
a lot fuller, like the kind of similar flavor, but a lot fuller.

Jeff:
[32:58] It's a big, it cuts the, the big thing up front that's in front of, whether it's Arthur with more stuff or not, I don't know.
But the thing that I'm tasting that tastes like it's in front of Arthur is more of like a grape flavor, like almost like a, a sweet green grape or something like that with a little bit of tang to it.
It's the way it came across. It's from the honey and the dry hops and things, but it came across crepey.

Greg:
[33:22] And I'm getting some of the hops at the end.
But Motuek is a weird one, because it's got that vanilla thing.
So it's not like a. It's not a bitter hop, nor is it a tropical hop or a resny hop. It's a it's got this weird kind of stone fruit thing going on.

Jeff:
[33:49] That's how it's coming across in this is some kind of under-ripe tart stone fruit.
Now the tart might all be coming from the proprietary yeast in the farmhouse, rustic nature of the beer and whatnot.
The honey comes and goes. I thought I tasted it, like the mouthfeel from fermented honey and stuff in the first taste and then second taste, I didn't really get it.

Shannon:
[34:17] I'm not getting any honey, maybe it's, well, it's very hard to me.

Greg:
[34:26] So the Anna talks about Vermont wildflower honey, the Anna Motueka doesn't say anything about honey.

Jeff:
[34:33] Oh, okay.

Greg:
[34:35] But that doesn't mean that it's, but I figured that since it's Anna, no, okay, nevermind. It does have the honey in there as an adjunct. Bye.

Tasting Wine: Complexity and Flavor Descriptions

Jeff:
[34:48] So, just another one that's not built for review on the show, it seems. It's hard to be too super poetic about it.

Greg:
[34:54] See, I think this one, the bigger, it's a bit bigger in a little...

Shannon:
[35:02] It's more complex than Arthur, I think, but I don't, I'm not able to pull anything out in particular.

Greg:
[35:07] Yeah, I don't know if it's necessarily more complex, but it's more, it's louder, right?

Shannon:
[35:11] Okay, louder, yeah.

Jeff:
[35:13] There's a lump on the tongue, like a lump of flavor, right, when you take a sip and it kind of lands on your tongue.

Shannon:
[35:20] But can you pinpoint what it is?

Jeff:
[35:22] It's like a grapey thing for me. Just the grapey thing. The combination of everything comes across as kind of like a macerated green grapey thing.

Greg:
[35:30] I feel more plums.

Jeff:
[35:33] I can get the plum, I think.

Greg:
[35:38] But I guess they're kind of similar fruits in a lot of ways and taste if you really think about it.
So plums can be a little bit deeper, but not necessarily compared to red grapes, not really.
I mean, there's so many styles of grapes now. There are grapes that they have that taste like cotton candy. Cotton candy. Yeah, I mean like grapes are...

Jeff:
[35:59] I bet you those make good wine.

Shannon:
[36:02] It depends on the person.

Greg:
[36:03] Maybe. I'm sure someone could do something with it to make a good wine.
not like, I don't think a cotton candy wine would be great, but I think you could use that as a flavor to, and entice something out of it with the right yeast and the right aging.
But yeah, wine that tastes like cotton candy does not feel like that's inspired, like an inspired creation. So to me...

Shannon:
[36:33] Moscato.

Jeff:
[36:33] I know a bunch of people who would drink it though.

Greg:
[36:36] Oh, I can imagine it'd be real. be very popular with the kids.

Jeff:
[36:43] Boone Farm cotton candy. Bartles and James.

Greg:
[36:51] I'd take a shot of that at a bar. A shot of like a cotton candy.

Shannon:
[36:55] Oh yeah.

Greg:
[36:55] That'd be great.

Shannon:
[36:56] Yeah.

Greg:
[36:58] If you make it smooth.

Shannon:
[37:00] What would you chase it with though?

Greg:
[37:03] Probably like like a Dr. Pepper or something, some cherry thing.

Jeff:
[37:09] I mentioned him last week. I am so in love with the How to Drink pod, or YouTube channel, his name isn't Greg.
He's the guy who does a bunch of cocktails and things like that.
Oh, it's so good. Like you learn so much about how to make different drinks and just your cocktail preparation techniques. But then he does a ton, I mentioned last week, he does a ton of different genres of shows.
And some of them are just like, Um...
Customers who like bar tickets of like awful Special requests or like we watched one last night of drinks from like colonial times and earlier, you know there was a couple of things in there like the Ethan Allen is hard cider and rum or no hard cider and bourbon and mint and And, um, I was so mad because I had a can of cider here.
I had just drank a cider about 20 minutes before I watched that.

Shannon:
[38:06] It was like... It was the only can.

Jeff:
[38:07] It was like, son of a bitch. Fuck you, Greg. Why didn't you come on 20 minutes earlier?
But I really enjoy that show. Can't recommend it more. And it's...
Yeah, it's really fun to watch. It's... He... Yeah, everyone should give it a try. It's How to Drink on YouTube.

Greg:
[38:26] Reminds me that when I was in, oh, by the way, first of all, I'm looking at the other cap and you'll notice that it has the same thing, but just a lot more recessed.

Jeff:
[38:38] This one's kind of a normal cap liner.

Greg:
[38:40] I think that the thing that we're talking about is a much more embossed version of the standard cap liner.
I just noticed that about a quarter of my eye. But in terms of YouTube channels, I was trying to explain to my parents at the house why they were doing their dishwasher slightly wrong.

YouTube Channels: How to Drink and Technology Connections

[39:04] And they said, you know what? Let's just watch it. And I introduced them to the technology connection. We watched that and they were like, that's a great, that was great. Let me get to, you know, this guy is thinking, yeah, let's watch the toaster one after that. Yeah.

Shannon:
[39:17] We're kind of addicted to that one too.

Jeff:
[39:20] Yeah. down the rabbit hole six months ago or something on Technology Connections.

Greg:
[39:23] He's just a, it's just a great show. The guy's name is Alec, Alec something. It, it, he just, it's really well done. He has a unique style that, that really works for him. Uh, and a sense of humor that also works for him.

Shannon:
[39:36] I love his shirts too.

Greg:
[39:38] Yeah. Yeah. But also in a way that doesn't feel like he's talking down to you when he's talking about subjects that are, They're relatively complex.

Jeff:
[39:46] And he goes into every corner of a subject, especially like the CEDs, where he did a five-episode series on the RCA capacitive electronic disc.
Shannon had a CED player when she was a kid.

Shannon:
[40:01] Really? Yeah.

Greg:
[40:02] That's pretty cool. I mean, just that you had one of those things.
I remember I wanted an Intellivision or something like that.
I remember seeing in the store, there is this thing that had.
No, you know, it was a Philips thing. It was like a CD thing, but it had some Zelda games and it was before I even had a Nintendo but it was like I could play a Zelda game and it's barely there were terrible Zelda games, but I Remember wanting it in the store and then Frank forgetting about it and then seeing stuff later but how these were like the worst Zelda games the worst Zelda properties ever made and Nintendo doesn't even acknowledge it anymore The first video game console that I got was the Odyssey The odyssey, okay that I'm trying to remember which one that was cuz that's Wow Was that we go I think I don't know The odyssey and I was playing computer games well before Well before I got to I got a Nintendo Oh, Magnavox Odyssey.

Shannon:
[41:12] There you go. Does it show a picture?
Yeah, it has a...

Jeff:
[41:18] Yep, oh no. That is the clunkiest.

Shannon:
[41:19] That's not the one that I had.

Jeff:
[41:21] Oh no? No.

Shannon:
[41:23] Oh, here's the one that I had.

Greg:
[41:26] All right, she's showing us on a picture.

Jeff:
[41:29] Looks like a speaking spell.

Greg:
[41:30] Hmm.

Jeff:
[41:34] I've, oops, sorry, microphone. I've seen this before, never played it, but I've seen it.

Greg:
[41:39] I mean, I'm looking at the Wikipedia version and this looks like.

Jeff:
[41:42] That's the one.

Greg:
[41:43] Okay, so it has a little bit of a keyboard thingy on it. So it reminds me of like the first computer that I ever had was a TRS-80.
Then I think a year or so after that, we got a window, not a window, way before windows.
We got a IBM probably, it was a clone, IBM clones, it was four megahertz.
And yeah, and we had a monitor that was a CGA monitor that you could change the color of the text with the button.

Jeff:
[42:17] Ooh, that's great. My first computer was, what, three generations after yours.
It was the Candy Color Computer 3.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

Childhood Memories of Early Computers and Game Loading Frustrations

Greg:
[42:33] Remember convincing my parents to first get a heart a larger hard drive and then an EGA card So it's like a wing commander to on the TRS-80.

Jeff:
[42:40] Oh On the PC. Okay. Yeah, we never had I don't know They probably didn't have hard drives for for those computers first Christmas when I got it came with the cassette deck.
Yeah And loading games from cassettes were awful. And then I probably told the story before but there was a Magazine you could get for the color computers.
It's called rainbow and And there's a magazine with code in it.
So imagine like, I don't know, an 11-year-old trying to transpose code.
Never went very well. I had to beg my mom to type in the code for me.
But you could order the programs on cassette in the mail.
And one of the times, they just got totally magnetically damaged in transit.
And I'd have to, I'd try to load the game like five or six times to get it to work.
And it was so frustrating. Where in hindsight, it's like, just write the company, they'll send you another tape. But it was like, oh, you're a kid, you don't know you can do that.
And then the following Christmas got to the floppy drive that plugged into the ROM port.

Greg:
[43:46] I remember seeing something about these controllers. That is one of the worst designs I've ever seen for a controller.

Shannon:
[43:54] Terrible design.

Greg:
[43:55] It's got... So, okay. Boy, how do you explain this?
It's like a little, um, a little box, like a...
Kind of boxes that like, is there anything that that's sort of similar to that?

Jeff:
[44:10] Well, it's almost like something you would, um, pay a quarter at like a museum to, to, to make it play the audio where you have two wheels on the side.

Greg:
[44:22] Yeah. And there's two wheels on the side, apparently that you're controlling the horizontal and the vertical. And then there's a, a knob for English, which I guess is in terms of like, like a pool English thing.

Jeff:
[44:33] And there's a reset button on the top So I guess you're playing like Pong type games or things like that yeah, I suppose yeah, the English would kind of give the Projectile a bit of a spin as a good writer bowling Oh, we're ping-pong like like you actually play it in real table tenants, but that's wild.

Greg:
[44:54] That's stupid and And it's amazing and like, not at all.
I mean, like I remember the, you know, the old Atari controllers are still, you know, everything was boxy. It never has yet.
The idea of conforming to a hand was just not something that was, that didn't come about until like the, the later eighties.

Jeff:
[45:12] Not till the PlayStation.

Greg:
[45:13] Well, no, cause they had like, I know that the second Genesis had like a kind of curve to it. So it was, it was trying to do that.

Jeff:
[45:23] PlayStation was downright futuristic.

Greg:
[45:24] And the same with the Nintendo Super Nintendo, right? It had like the bubbles at the end, as opposed to just just a square.

Jeff:
[45:30] The. The paddles for the Atari were more form fitting, though.
The knobs that you could use to play the games like breakout and stuff like that.

Greg:
[45:41] I don't remember them very well. I thought they were still kind of boxy.
I remember the television.

Jeff:
[45:45] They had a radius to them. They were they fit in the palm better.

Greg:
[45:49] OK, I remember the Intellivision controller, another terrible controller, because it was a square with a knob on top. And then I think they had a number pad. I remember correctly. Yeah.

Jeff:
[46:00] Yeah. I think the Coleco had a number pad too.

Greg:
[46:03] Yeah.
just the, those weird days when people had no idea what they were making and they were just experimenting and did not.

Jeff:
[46:17] I just figured out what I need to get you for your birthday.

Greg:
[46:20] What's that?

Jeff:
[46:21] Which is tomorrow, by the way.

Greg:
[46:22] So everyone wish Greg a happy birthday, a week late, a couple of days late when you get this, um, it's how many times the earth has traveled around the sun since I was, since I have been, was expelled from my mother's It's totally cool.

Jeff:
[46:34] And it's probably several million light years in the universe away since the Sun has moved Million light years.

Greg:
[46:41] I don't know.

Jeff:
[46:42] I don't think so. Well, I'm just Saying big numbers million parsecs.

Greg:
[46:47] No, not even 12 parsecs Toshi run Yeah, oh wait, they'll shine against me.
I'm sorry to leave you Um, but what are you going to tell me what this?

Jeff:
[47:01] I'm going to build suspense until Shannon gets back. Cause she'll enjoy the conversation.
Shannon, we're waiting on you.

Greg:
[47:09] Tell us you're ready three times.

Jeff:
[47:12] All right. We just poured one of the, I bought a bunch of beers from Allagash on the trip. That was like our first big stop.
And we took the sellers tour at Allagash and got the drink beer from a fooder.
They got to drink a couple of limited releases, and then they had beer for sale that was just for sale for people at the Cellars Tour. This is one of them.
This is Needles. It's a rum barrel aged beer from Allagash.
The contents are under pressure, so open cautiously.
It's 10.6% ABV.

Shannon:
[47:44] Oh, good.

Jeff:
[47:45] And it was bottled on September 12th, 2018. 2018, pre-COVID, pre-pandemic.

Greg:
[47:54] So don't want to expose this to COVID, otherwise it might get sick.

Jeff:
[47:57] All right, so I figured out what we're going to eat, Greg, for his birthday.

Shannon:
[48:01] It's kind of late.

Jeff:
[48:03] No, technically early. Birthday is just a state of mind. Okay.
P.A. pinball. We're going to take him to P.A. pinball.

Shannon:
[48:09] Oh, that would be fun.

Jeff:
[48:11] It's this place down in Beaver that has like 400, like a retro video game machines and pinball machines and stuff like that. And you pay like hourly or, you know, like go in for like a session of two hours or something like that.

Greg:
[48:26] I mean, I'll definitely do that, but to be honest, I would prefer, let's say either escape room. I love those.

Shannon:
[48:34] Or you guys can go do the one that they're using the submarine over there at the museum.

Greg:
[48:42] That's maybe, or like a putt putt that when it was indoor putt, putt things that you can drink out. It'd be fun.

Jeff:
[48:49] I'm pretty sure it's BYOB at the PA Pimble. I thought you, okay, sorry.
That's my idea though. I'm not against it, but there's so many old games like the old Budweiser like game.

Greg:
[49:01] Yeah. Like, well, I, I recently, when Nick was here, I went to a, uh, There's an arcade, a smaller one in the strip where they have a bunch of a bunch of pin pinball machines and really old games.
And it was fun for like an hour. And then it kind of. And like all those old games are so.
They're lacking in depth that it just felt like, every time I play one, I'm not really into it anymore.

[49:35] So I didn't have as much fun as I thought I would okay That's that's the reason why I'm a little less like yeah, exactly the the nostalgia of it was not I Was like man a sit-down spy hunter.
This is awesome and rampage and you know older ones Frogger Just playing freaking Frogger Frogger was fun Frogger turns out to be a pretty fun game But you know, like, how long can you play it before you just like, okay, and Spy Hunter, another one, it's just could have been better.
All of these games, they don't, I feel like video gaming has moved on so significantly from them that they just like, I still, you know, Pac-Man can draw me in.
When something is designed really well, uh, it can be kind of timeless, but, And a spy hunter was more.
nifty than timeless.

Jeff:
[50:37] Yeah, yeah. No, I hear you. It was one, that's like the, that's my number one, like, nostalgia video game.
Like, it was at the arcade when we went on vacation up the Conneaut Lake one year, and I, you know, got all the quarters I could get my hands on when I did the Spy Hunter.
So, like, that's, you know, that's the reason that that one is, when I say, you know, retro nostalgia, for me it's Spy Hunter.
But yeah, the one down at PA Pinball, I didn't do great, you know?

Pac-Man vs. Other Games: Skill and Patterns

Greg:
[51:09] That's another thing, I do feel like, especially Pac-Man, it does feel like a game where if you played it a couple times more than standard, you can get good at it.
Whereas those other ones, a lot of it is just, it's not so much that you'd be lucky to, you'd have to spend a lot to get to the point where you understand the patterns.

Jeff:
[51:34] I mean, nice thing about that is, you know, it's an entry fee, so you can play whatever you want. Oh, that's nice. As many as you want.
You don't have to put in tokens to play, so.

Greg:
[51:44] Like I said, I wouldn't be opposed to it, but if you're looking for things to get to, like, to make that part of my brain go, woo!

Jeff:
[51:53] Escape rooms.

Greg:
[51:54] Escape rooms, and I think the putt-putt stuff would be great, too.

Jeff:
[51:56] Okay.

Shannon:
[51:57] I would pass on the escape rooms, but I'll definitely join you on the topic.

Jeff:
[52:02] She's worried about claustrophobia.

Greg:
[52:03] No, you're not gonna get claustrophobic. Because usually, almost all of them, there's one that I played with was just a really big room, but almost all of them, they open up into multiple rooms.
And if you freak out, you just switch to- And you're so busy trying to solve problems that you're not really thinking about.

Jeff:
[52:18] And if you do freak out, there's an escape button.

Greg:
[52:20] Yeah, you can just go out.

Jeff:
[52:21] Let me out.

Greg:
[52:22] You can just walk outside.

Shannon:
[52:22] Yeah, but I'd be mad at myself for paying all that money to go into the escape room in the first place and then having to hit that button. So then I would just, I wouldn't do it. so then I would just suffer through it.

Greg:
[52:35] I think that's what I'm afraid.

Jeff:
[52:38] I understand your reluctance, but I think the problem solving, you'd forget about it real quick. You'd be like, Oh my God, look at that.

Greg:
[52:44] That's it.

Shannon:
[52:44] As long as it's not the submarine one.

Greg:
[52:46] Yeah. I think, I think it'd be, it'd be fun to do one with you.
Cause I think you'd find it a lot more, um, a lot more exciting than you're thinking the submarine one.

Jeff:
[53:00] That one probably, there's no bones around that one being claustrophobic.

Greg:
[53:05] Right. Yeah.

Jeff:
[53:05] Because, have you been on the Requin?

Greg:
[53:07] I haven't, no.

Jeff:
[53:08] So, at the Carnegie Science Center here in Pittsburgh, on the river, they have this World War II submarine.

Greg:
[53:13] Oh, no, I have been in that, yeah.

Jeff:
[53:15] Moored. I don't think it ever actually served in World War II.
It was commissioned right at the end or something. But it's the USS Requin.
And I've toured it. It's been a while. But you could imagine a diesel submarine from 1944 not having very many spacious amenities and turning that into an escape room.
There's, okay. So the upside is the, you won't have like fake knobs and dials and buttons.
You'll have a bajillion real knobs, dials and buttons, but also everything's going to be so cramped. Not like...

Greg:
[53:56] Legitimately like hooked up, like they're not the old stuff because they wouldn't want you to break the actual old thing. So it's just going to be new crap.

Jeff:
[54:04] It might be, but there's, where are you? There's like, I don't know.
I have more, I don't know.
I have more faith because you can't like build, like you can't put drywall in there.
There's no room, you know, you can't build new stuff or either.
You're going to just like stick obvious new construction on 80-year-old control panels, and you're gonna be like, oh, there's the button, or you're gonna have to get under the panels and hook up the real stuff.
If you hook up the real stuff, that's a pretty damn cool escape room.
Yeah, but I don't think you're gonna do that, because you have a bunch of public going through there. The real stuff's gonna break, and you don't want that.
I think they're done with the tours. I think it's kind of like- I think this is their last ditch effort to- I think people don't care about touring the submarine anymore, so.

Greg:
[54:49] I get it.

Shannon:
[54:50] That's kind of the impression that I got when I saw it on the news recently, that they were turning it into a scape for...
I don't think it's a permanent thing. I think it's temporary.
It's only for a couple of months.

Jeff:
[55:01] But I don't know. I don't know. So what's this beer we got? This is Needles, the Rum Barrel Age beer from Allagash.

Shannon:
[55:07] Allagash.

Greg:
[55:11] 10.5% wild ale.
Dark, right? I mean, sort of toffee-like, a little bit lighter than that.
but it's kind of the color, sort of a tannish. I'm getting, go ahead.

Describing Different Tasting Notes

Jeff:
[55:30] Oh, you're probably getting more than me. I'm getting more of the like barely, like oak, malt.
I'm not getting like the rum, like that molasses-y rummy rum.

Greg:
[55:41] Let's switch here.

Shannon:
[55:42] Oh. Smell yours.

Comparing aromas and flavors of different beers

Greg:
[55:51] Yeah, mine has more kind of sour notes than yours.

Jeff:
[55:55] Okay.

Greg:
[55:55] In the aroma, I feel like. Would you like to smell mine?

Jeff:
[55:59] It's subtle.

Shannon:
[56:05] I think mine smells more sour. Interesting.

Jeff:
[56:13] Oh, the back has a lot of information. I don't know if the website has this, but it started as a sour brown ale brewed with Pilsner Munich Special B caramel melts with caramel malts with additional touch of flaked maize.
American yeast takes care of the primary fermentation. before we had PDO, galacto for souring.
Needles was sealed in oak barrels, previously used for aging rum at New England Distilling.
Finished beer grains, or finished beer gains, a deep, yeah, I can see what color it is.
And we'll figure out the flavor.

Greg:
[56:53] That's because you've opened the bottle. I mean, technically, you may not have opened the bottle before you read the thing on it, but okay.
I taste the rum at the end for sure.

Shannon:
[57:01] Did you notice the label though?

Jeff:
[57:04] Yeah, compass rose, yeah. I like compass roses, big fan.
Oh, that's the needle, it's the compass needle. Got it, cool.
I thought it was needles, like, I don't know, like jaggy plants, like briars or something. Jagger's net.

Shannon:
[57:21] Oh boy.

Jeff:
[57:22] The flavor has this kind of appley, kind of tart apple or something I'm getting.

Greg:
[57:33] That rhubarb in there? Yeah.

Jeff:
[57:36] I like it. I can get behind that.

Shannon:
[57:38] Yeah, definitely.

Jeff:
[57:42] I was thinking like, is it prickly pear? But it's not, but rhubarb's way closer to what I was thinking.

Greg:
[57:47] The rum's really apparent. Yeah. Like it really, I really taste the rum here.
It's especially at the end, and it adds sweetness the whole time through.

Shannon:
[57:58] I can taste it.
I think it really stands out.

Jeff:
[58:02] Oh, I can taste it in yours. Yeah.

Greg:
[58:05] Mm, mix them.
Um, this, you know, the sourness is not as complicated as you probably would want. Like, I'm thinking this is, this is more outbrewed than like Flanders-y, uh, and...

Jeff:
[58:24] Yeah, when they say, like, uh, it starts out as a brown ale, it makes you think it's headed toward, and the ingredients, right?
Pilsner, Munich, Special B.
Old Brune. It's probably where they wanted to go. And then like, hey, let's throw this, you know, silly thing in.

Greg:
[58:38] Let's throw some pedio in there. Which is kind of a weird twist, but I don't dislike it.

Jeff:
[58:44] I mean, it's kind of par for the course for the souring culture on Old Brune.
Putting it in rum barrels is the big twist.

Shannon:
[58:51] Yeah.

Greg:
[58:53] And it does make it for 10.5 very drinkable.

Shannon:
[58:57] It's, I really like this. I, on the nose it's really sour but I don't taste the, on the palate it doesn't, there's, the sourness isn't there.
It's not tart, it's not sour, it's very drinkable.

Jeff:
[59:15] I think it is tart. For me the tart fruit flavor like kind of wipes out the big boozyness, the extra sour.
It's, it kind of is around that appley rhubarb thing is where I'm focused on this beer, where my center of gravity is.

Greg:
[59:31] What's interesting to me is how, four beers in, right?
There's yet to be one that's wowed me yet. And these are a lot of beers that you'd think would be.

Jeff:
[59:41] Yeah, no, I brought back, I brought back Whale's Glore, you know? Yeah.

Greg:
[59:49] There's definitely not one I'd throw out in the bunch.

Jeff:
[59:51] Yeah, no, no. My impression of the flight is I'm super-duper pleased.
I'm enjoying every one. I would like it even more if we went off on this tangent picking out a thousand flavors in a beer.
But short of that, it's super fun and got plenty of things to talk about.
The mugshot. The mugshot that shook the world. So my first comment was, I feel wrong for looking at, like, the mugshot makes you feel wrong for looking at it.

Greg:
[1:00:20] Why?

Jeff:
[1:00:22] The stare, the glare.

Greg:
[1:00:23] Oh, I just thought.
Isn't it weird that 35% of the country this this gremlin is their hero?

Jeff:
[1:00:31] Yeah.

Greg:
[1:00:33] Well, is it only 35% probably The ones who consider him a hero.

Jeff:
[1:00:37] Yeah, I don't really I don't necessarily want to talk about the person in the photograph I want to talk more about the photograph, but we can get to the person if you want But like my first thought was like that glare It was intentional makes well Oh, shit. Yeah, absolutely.
Makes me feel like I shouldn't be looking at this photo. Makes me feel like wrong for looking at the photo. That was my first visible reaction.
And then one of my coworkers found this comparison that it's the Kubrick stare.
Stanley Kubrick. And then they had it right beside Private Pyle doing the stare at the end, you know, like head tilted forward, eyes up, basically peak maniasy, right?
And then there's a shot from Clockwork Orange and a shot from Jack Nicholson one.

Greg:
[1:01:28] Maybe I'm adding my own thing to it, but it just looked like a petulant five-year-old to me. Like just a, like, it was like, man, you took away my dump truck.

Shannon:
[1:01:36] Pretty much what the person is, isn't it?

Trump's Kubrick Stare Loses its Menace

Jeff:
[1:01:45] Exactly.

Greg:
[1:01:46] Well, yeah, absolutely. Kubrick stare. So, I don't know, he's going for a menacing quality to it, but I'm just not afraid of the guy anymore.
I mean, I'm, I'm more afraid of the people who he can influence, influence, but yeah, kinda.
All right. I'm seeing that, that, that comparison and I guess, but again, I think it's, it's, a, it's a bit of a stretch, but people are just going to put, he looks a lot like private pile, like more than the other two, more than Jack Nicholson.
People are just gonna put whatever they want to and on that and that was the point It's why he didn't like do a smile like, you know or anything like that because he wanted to get across that he's fighting What what's what was funny to me is he put his first he actually did a Twitter post which Kind of shocked me because I and I don't suspect he'll do many more of them because I I don't think like he has his own little Fiefdom however dumb it is a torture social why would he go to another network where somebody could still kick him off? Right?
Why would he ever go to that again?
I think he was just using it to put that out. I definitely expect people to put that on T-shirts and stuff like that.
Both people who support him and who don't.

[1:03:10] And the the message that he put out, though, was election interference.

[1:03:19] Never surrender exclamation point Donald J. Trump dot com and I'm not the only one who noticed this, but it did seem funny that this was a picture of him surrendering to the authorities.
So, the never surrender.

Jeff:
[1:03:34] Facts get in the way of a good story and surrendering for what he's accused of election interference.

Greg:
[1:03:45] So and I keep remembering this tweet he did way back when in his presidency where he tweeted presidential harassment exclamation point like the sense with the most powerful person in the free world is like, oh my God, I'm being harassed.
Just a whiny little bitch. Sorry to anybody who still for some reason likes the guy.

Trump's Mugshot Sparks Controversy

Jeff:
[1:04:16] Obviously the people in this room don't Yeah, the people in this room are not fans Shit we're we went to Hitchhiker stop the food truck have some dinner yesterday and some beers first time a hitchhiker since got back from vacation But her phone popped up a notification and it's like, you know, it said Trump's mugged shot blah blah blah.
Mm-hmm And my eyes only caught Trump shot Hello skip it skip a beat Yeah, yeah, I'm like they shouldn't put that in the notification people are getting excited.

Greg:
[1:04:57] It, I mean, it, all in all, it's, it's much more important that he got indicted than the, the, the mugshot itself, but hey, I understand to a point, this is the news has to, they have to make a story about everything and they got to get your eyes, so they'll do whatever they can.
And this is, I mean, this is a, this is a story.
There's no doubt this is a story.

Shannon:
[1:05:24] It's a sad story. story. It's a pathetic story about our country.

Greg:
[1:05:28] It's a story that will still entice you to to watch. And that's important.
Whatever it's about, it's a story that is intriguing in some way.

Jeff:
[1:05:41] I do like how the president can't pardon Georgia election, Georgia state crimes.

Greg:
[1:05:48] So so he still has to be convicted. He's still innocent until proven guilty.
What's there, so that's, what's this next part of the homestead hearth going from a farm to a homestead.

Shannon:
[1:06:03] Oh, stand on track now.

Greg:
[1:06:04] Bellflower brewing. Okay, so we're going barley wine. So we're, so we're going from 10.5.

Shannon:
[1:06:15] To 12.5.

Jeff:
[1:06:15] Oh my gosh, turn it up to a skipped 11 we're Bring it up to 12.

Greg:
[1:06:19] So let's see, uh, English malts, house yeast from barreled souls.
And yeah. Another darker one, this one a little bit more dark.
This one a little bit more in like the, the tannish toffee ish color.
Not a lot of sour on this one.

Jeff:
[1:06:49] No, no you get you get a malt but not in that like bread pudding super juicy sweet Syrupy malt like we got last week from the Sabago That was barrel aged that probably helped that get there.
This one has more of a Almost like a effervescent spritey kind of fizz malt aroma like there's a carbonic or like a Lemon essence to the nose.

Greg:
[1:07:14] I'm letting this warm up a bit but it still felt a little cold, even though it's been out for a while.

Shannon:
[1:07:23] I'm pulling some dark chocolate out on the nose. For sure.

Greg:
[1:07:26] Yeah, I'm pulling something like Hershey's.

Shannon:
[1:07:29] Hershey's? Yeah. It's milk chocolate.

Greg:
[1:07:34] There's a sweetness here that I'm mostly getting.

Jeff:
[1:07:35] More like a chocolate chip morsel. If we're gonna, we're really gonna dig into it.

Shannon:
[1:07:39] Okay, yeah, no.

Jeff:
[1:07:40] I'm not trying to be contrite, but we're really gonna dig into it like chocolate chip morsels is what I'm smelling.

Greg:
[1:07:44] You're like a Toll House. Toll House.

Jeff:
[1:07:46] Yeah.

Shannon:
[1:07:46] Yeah.

Greg:
[1:07:49] But just the chips, not like the cookie.

Shannon:
[1:07:52] No, just the chips, right out of the bag. Semi-sweet morsels.

Jeff:
[1:07:59] I'm getting away from that chocolate now. I'm more, the malts kind of opening up for me more.
I'm getting more of kind of a biscuity cracker, not bread pudding like last time. It's definitely a drier, still a sweet bread of sorts, but kind of a drier formulation of it.

Greg:
[1:08:15] Yeah, a little bit of a, a little bit of maybe a raisin bread, like a cinnamon raisin bread thing.

Shannon:
[1:08:21] Okay.

Jeff:
[1:08:24] Yeah, or- Maybe a little muffin-y. Those Bellavia blueberry wafers that we have for breakfast.

Shannon:
[1:08:30] Yeah, yeah, yeah.

Jeff:
[1:08:31] Kind of like those kind of crackers.

Greg:
[1:08:32] Oh, blueberry. Oh yeah. Blueberry muffin, maybe.

Shannon:
[1:08:41] Actually, I think that's a really good description blueberry muffin.
I don't even taste it yet, but it's not wrong Goes kind of sweet at the end though almost a little bit saccharine II.

Jeff:
[1:08:57] Yeah, it's it's it's it's more see, I'm gonna try to work some carbonation out of this because it it's too drying for me and And I don't enjoy like the luscious hug of a barley wine as much, cause I feel like the carbonation might be scrubbing my tongue.
I think you might be right. There's little I can do, like I would rather the beer have more body, but one of the things we can do is if we swirl out some of the bubbles, it might not scrub as hard and it might come across more soft and sweet.

Greg:
[1:09:31] Technically what we're doing, for those who care about it, is we're agitating the beer considerably.
what should allow more nucleation so that the solution will let go of more of the carbon dioxide that is inside the solution.
For all those who like a little bit of their science corner.

Beer vs Blueberry Muffin: A Unique Taste Experience

Jeff:
[1:10:01] That helped a lot for me. Yeah. Beer sticks around longer, doesn't get scrubbed off your tongue.

Shannon:
[1:10:09] I think it's just like a blueberry muffin.

Jeff:
[1:10:11] It's not exactly what I hoped it would be, but it's a lot closer.

Shannon:
[1:10:17] A blueberry muffin that was baked in a barrel.

Greg:
[1:10:19] Yes.

Jeff:
[1:10:21] Okay.

Greg:
[1:10:22] Now I round us on that. Cause I was feeling the blueberry muffin thing, but there was something else. And yeah, it's that woody, oaky thing that's also attached to here.
And then I think it ends really sweet. like, almost like sweet and low, like a artificial sweet.

Shannon:
[1:10:38] Oh, now, see, I don't get that. I'm not picking up on the artificial...
I'm getting way less of it.

Greg:
[1:10:44] It's not the artificial-ness, it's the sweetness, because artificial sweeter is like a thousand times sweeter than sugar. It's the amount of sweetness, and not any chemical artificial. Okay, okay.

Flavor notes of cedar and dry wood in the beer

Jeff:
[1:11:01] Yeah, there's a little, like, I guess woodiness, kind of like cedar.
I don't think this beer is barrel-aged, but like in the flavor, from the way the malt's expressing itself and the way the dry finishes, it's almost like, you know, dry wood planks.
There's almost like a cedar-y kind of thing, like almost imagining like looking on a closet wall, you know, that kind of thing.

Greg:
[1:11:30] I think at least in the beginning it's hot pretty well because it it it's pretty balanced at the start. It's just that ending that seems to I don't know go too sweet for me.
But I am thinking dates Oh, no, okay.

Jeff:
[1:11:54] Dates and chilled monkey brains.

Greg:
[1:11:59] Doom baby for all those who don't get the reference.
Turns out, one of the better Indiana Jones movies.

Jeff:
[1:12:10] Who would have thought? In the first three years, the Temple of Doom would would be one of the better ones.

Greg:
[1:12:15] Right.

Jeff:
[1:12:22] I really like this We have a few more of these I think I think with these i'm looking forward to Cellaring some of these, you know putting them away.

Shannon:
[1:12:34] I didn't do it.

Jeff:
[1:12:34] Oh, we can drink them if you want. I think this Is celery a can gonna do anything? Sure. Why not?
especially if the oxygen infiltration is as high or the oxygen upon canning is as high as You know, like we've had conversations with Craig in the past about how that's like the dirty little secret canning beers and things like that.

Greg:
[1:12:54] So it feels like if you're doing a canning, you should be putting nitrogen in there.

Jeff:
[1:13:01] I mean, you would presume they would have a curtain of CO2 on the beer or foam cap, like how they cap on foam.
So when bottling lines bottle bottles, they fill the beer into the bottle, beer's cold, and so it keeps it from foaming.
But right before the cap goes on, they shoot a jet of CO2 down into the bottle to cause it to foam over, and they throw the cap on the foam and crimp it down.
So all the oxygen is purged by the foam pushing it out. That's how bottling lines generally work, right? That's cool.

Greg:
[1:13:39] That's cool.

Jeff:
[1:13:43] And I don't have as much experience up close and personal watching canning lines.
I presume instead of causing it to foam over, they would more so just put a blanket of CO2 down on the top of the beer before they, you know, like have a little thing that kind of flows it out instead of jets it out. But I don't know.

Shannon:
[1:14:03] And- I'd be curious to know.

Greg:
[1:14:06] Would you? Yeah. CO2 is heavier than air, right?

Jeff:
[1:14:08] So it should, you can make a cushion, a blanket, a jacket is what it's generally called when you're doing things like welding and stuff, it's an air jacket or a gas jacket.

The drinkability of the beer is praised

Shannon:
[1:14:22] That is really drinkable.

Jeff:
[1:14:24] I'm glad.

Shannon:
[1:14:25] I'm the first one to finish. Yeah.

Jeff:
[1:14:26] Awesome. Cheers. You want mine? Yeah.

Shannon:
[1:14:30] Sure. If you don't want it.

Jeff:
[1:14:31] You love it. Go for it.

Shannon:
[1:14:34] That's a good thing that I was thinking when you said we needed to put some of these aside.
It was a good thing that I hadn't opened one of these already, because we wouldn't have one for the show.
Now you're telling me you want to put some aside.

Jeff:
[1:14:49] I just think that- We just have to go back. I'd be really curious to see how this one ages.
Yeah, and back to Greg's point, I don't have success stories of aging canned barley wines. This would be the kind of first experiment to do that, so.

Shannon:
[1:15:09] Anybody want any more of this?

Greg:
[1:15:10] No?

Shannon:
[1:15:11] All right. All right, yeah, Not that there's that much. Oh, you're a bit.

Jeff:
[1:15:20] I'll take it All right, definitely so now we can't go into the next beer because shan's got a few ounces of beer Oh, yeah, talk about video games or let's talk about greg's t-shirt Oh, this is a i've had this issue for a long time.

Greg:
[1:15:32] I got a walmart believe it or not I get compliments on it all the time.
It's it's like I don't know a cat with a biggie smalls pose um Like gangster king.
Yeah, he's got sunglasses on and a king and, but it's a cat and yeah, no, it's just a, it's a silly little shirt that people compliment about all the time. So keep wearing it.

Jeff:
[1:15:55] It's so.

Shannon:
[1:15:55] I like it. I like it.

Jeff:
[1:15:57] The shirt that I have that I get the most compliments on, it's crazy.
So when Four Seasons Total Landscaping happened, it happened like on Saturday or Sunday, right?
So you've seen the shirt that I made with my vinyl cutter and heat press and irons and stuff. So I made this iron-on.

Shannon:
[1:16:14] The same day.

Jeff:
[1:16:14] So, is that?

Shannon:
[1:16:16] On the same day.

Jeff:
[1:16:17] On the same day. Because we were working from home and I have daily stand-ups every day and I know the politics of my team and I thought it would be the best to wear that on stand-up the next day.
Because, sure, people made T-shirts, you could buy T-shirts, but you weren't gonna have them that Monday.

Shannon:
[1:16:35] So I made the shirt at 9 45 in the morning, especially.
I mean, you might have the night before, I know, but nobody else is going to have one by 9, 5 AM the next day. Yeah.

Greg:
[1:16:47] Yeah.

Shannon:
[1:16:48] Yeah. Yeah.

Jeff:
[1:16:49] So I made a four seasons, totally unscaping shirt. It wasn't any of the fancy ones. Like there was ones with like, so in Philly it happened in Philadelphia and the Philadelphia Flyers have this mascot called gritty McNasty.

Greg:
[1:17:04] Oh, that's, that's the, the icon that I use at work for my, like, avatar is, is like a really close up of just like the eyes and the mouth. Okay.

Jeff:
[1:17:14] Yeah. So, so Gritty McNasty is this unhinged Muppet that the Flyers have because the Flyers have the Philadelphia Fanatic, which is another weird mascot.
So they came up with Gritty. The Phillies, you mean. I'm sorry, Phillies. Yes. The baseball team.
And, um, so Gritty McNasty is the hockey team's, um, mascot, but on like, like crazy left internet culture, Gritty has become a, the socialist hero for the workers.
So like, you know, comrade Gritty and stuff like that.

Greg:
[1:17:50] Oh, gross.

Jeff:
[1:17:52] You You don't know this?

Greg:
[1:17:53] I just think it's gross to, to, to take something like that and, you know, turn it into, especially Like, look.

Different opinions on the use of popular culture in memes

[1:18:05] I don't want to get too deep into politics, but if you're some sort of socialist thing, then to take a, a, a character that's being used as a commercial thing and turn them into a communist like thing, it just feels wrong from the, from the start, but also it just feels like just a weird kind of like attempted appropriation of popular culture.

Jeff:
[1:18:32] The memes are great. I'll show you some memes afterwards. Maybe I can, maybe I can open your mind.

Greg:
[1:18:38] It has to be a really good meme for me to like it. Cause I find that most memes are way too juvenile for me to really get.

Jeff:
[1:18:47] All right. All right. Well, all the listeners at home, check out the comrade gritty memes.
See if you disagree. I love them. I mean in an ironic way, it's not like, I'm like, think that he's the way to, um, you know, overthrow the bourgeoisie or whatever.

Greg:
[1:19:02] You know which Gritty I like? Gritty's Nuts.

Jeff:
[1:19:05] Gritty's Nuts. Anyway, long story. Got into Gritty because a lot of the ones being sold were gritty on a lawnmower and stuff like that. I just made a text one. It said, four seasons total landscaping.
And then I said, in parentheses, and conference center, question mark?
And then in like italicies underneath that, it was right between the crematory and the adult bookstore.

Greg:
[1:19:27] Yeah, I just love thinking about Like how that happened because clearly.
Like, OK, we need to do a press conference.
And so let's get the four seasons. And they called just the first like four seasons that came up in. I don't know what Google search, like the Google search.
And can we do a press conference? Would you be, you know, do you have room for us to press?

Shannon:
[1:19:56] Of course they do.

Greg:
[1:19:57] Yeah, sure. Wait, for how much? Oh, you know, we'll give you, you know, ten grand. And they're like, yeah, no problem. And they're like, great. And then they're like, yeah, send out everything. We're going to be at the Four Seasons. And then they, like, realize.
And then they probably call the actual Four Seasons and the Four Seasons like, no, we don't have any space for you.
What, tomorrow? No, it doesn't matter how much you're paying us.
We've got other clients. And also, this thing is sketchy anyway.
We don't really want to be involved.
And so they're like, well, we still have the spot at the Four Seasons.

Jeff:
[1:20:34] We meant to do it at the landscaping company. This was what we wanted to do.

Shannon:
[1:20:37] This is what we planned all along. The funny thing is that it's been how many years since that happened and we're still talking about it and every single time you wear that shirt in public.

Jeff:
[1:20:49] It's not hyperbole. It's not literally true, but like 80% of the times I wear that shirt out, I get a comment.

Shannon:
[1:20:58] Yeah. In a positive way.

Jeff:
[1:21:01] Yeah, yeah.

Shannon:
[1:21:01] I love the shirt. That's a great shirt.

Greg:
[1:21:04] I mean, the other weird irony to me is, okay, that was, you know, such a big thing and everybody knows about it, whatever side you're on. That, I always found it weird that Trump is like two people who like him, a hero of the working class, even though he's a billionaire who clearly despises them.
But also, he chooses to do his announcement at the Four Seasons.
What working class hero is like, I'm going to make sure I do my announcement at the Four Seasons?
That's kind of nonsense, but everybody knows that this guy, that's what he wanted to do.

Jeff:
[1:21:43] Yeah, oh, it's Trump's brand right premium brand like, you know, if there's not a Why didn't he have it at Trump Tower in New York City?
Why'd I be in Philly? I don't get that.

Greg:
[1:21:53] I don't know Well, no, I think this Pennsylvania was one of the states, right?
So Yeah, and particularly that that County the kind of Philadelphia's in it yeah, he needed to yeah, so but like still just Yeah, I very, very weird.
I'm perplexed by it. And you know, Nick, when I posted the thing about it, Nick said, what are you surprised when I was like, no, I'm not surprised.
I'm more perplexed by it.

Shannon:
[1:22:27] I was just going to say, are you sure? Are you surprised at all?
But just just anything at anything just confused.

Greg:
[1:22:35] Just like the man does just just.

Jeff:
[1:22:38] I mean, we really shouldn't go up. The perplexion is that he hasn't cratered and become just a laughingstock by 99% of the population. Yeah, yeah. That's the perplexing part.

Shannon:
[1:22:47] That is, definitely.

Greg:
[1:22:50] Right. But this is, I mean, this is a very clear example.

Shannon:
[1:22:56] Of how sad.

Greg:
[1:22:58] Of how religion starts.

The pronunciation of "Oxbow" is debated.

Jeff:
[1:23:08] Not wrong, no, he's not wrong.

Shannon:
[1:23:13] Hello, my name.

Greg:
[1:23:16] So we're finishing up with unbeknownst.

Shannon:
[1:23:20] I'm sorry.

Greg:
[1:23:21] From Oxbow Beer. This is a...

Shannon:
[1:23:26] Is it Oxbow or Oxbow? Because I pronounce it Oxbow. Okay.

Greg:
[1:23:31] Oxbow. Bow.

Jeff:
[1:23:33] Could be bow.

Shannon:
[1:23:34] It could be, but I like ox.

Jeff:
[1:23:36] That's an interesting question. I mean, it's a thing.
Oxbow, oxbow is a noun for a river thing, I think.

Shannon:
[1:23:45] Jeff, we have to go back and we have to ask them.

Jeff:
[1:23:47] Or we could just see what the proper, what the noun is, but no, I think we just need to go back to Portland.

Greg:
[1:23:53] One thing that my nearly 47 years on this earth has taught me is that pronunciation.
Don't worry about it.

Shannon:
[1:24:05] I need to go back and find out.

Greg:
[1:24:07] Don't get over confused about it because it changes all the time.

Shannon:
[1:24:11] Can we just settle on the fact that we need to go back and find out?

Jeff:
[1:24:15] We can we can do that. I mean it sounds like a long trip Profitable profitable how well, okay Okay profitable for oxbow People were paying money to You pace it's good for my soul piece of wood placed under and around the neck of an ox With its upper ends in the air air of the oak.
What if you're bowing before an ox?

Shannon:
[1:24:50] Well, who does that?

Greg:
[1:24:51] I don't know, but if, you know, Dennison Oxbow, right?

Jeff:
[1:24:54] Yeah. I suppose.
So there is a golden calf in the Bible.
So an oxbow is also a river feature, but the river feature is named after the thing, the yoke, because it's shaped like a yoke where you have basically – I'm going to try to do this with words so the listeners know – but you have a river that has a curve that comes around almost 100, more than 180 degrees.
So the two pieces of the river are narrower than where the curve is.

Greg:
[1:25:29] Right?

Shannon:
[1:25:29] Can I see the picture?

Jeff:
[1:25:31] Sure. If I can, I can't really turn.

Greg:
[1:25:33] No, I don't need to turn. I just need to be open. It's like a crescent, but more. Okay. Like a bigger crescent.

Jeff:
[1:25:40] It's like a super curve where the river almost comes back to touch itself.
And then like the apex of the curve is wider than the narrowest part of the isthmus of the land.
Um, is an oxbow, uh, or oxbow. Haven't, there's not a pronunciation.

Greg:
[1:25:55] It's oxbow. Come on.

Shannon:
[1:25:56] It's oxbow. No, it's oxbow. Or os, yeah, os, osbow.

Greg:
[1:26:00] Osbow.

Jeff:
[1:26:01] Osbow.

Greg:
[1:26:03] Osboo. Osboo.

Jeff:
[1:26:06] Osboot.

Discussion about the difficulty in reading beer labels.

Shannon:
[1:26:08] You can tell that we're, um, five drinks man on onset.

Greg:
[1:26:16] So the the name of this is spelled out weirdly in turn on there, but they're all oxbow like features or close to it. They're they're they're ellipses. They're elliptical.

Shannon:
[1:26:27] I love that call.

Jeff:
[1:26:30] You are very observant, Mr. Weiss, for the record, most of the labels of oxbow brewing, you can't easily read the name of the beer.
The colors are just so disjointed. If you don't have full color vision, God have mercy on your soul trying to read these.

Greg:
[1:26:49] And I kind of clocked it right away, but that's, you know, I have good eyes.

Jeff:
[1:26:52] You have special eyes. He's special with his eyes. But yeah, all of them.

Greg:
[1:26:58] Seven years old, no glasses.

Jeff:
[1:27:00] All of them are difficult to read. This one, like I knew, I saw most of the letters, but this B that looks like a three, I couldn't.

Shannon:
[1:27:10] It does, it really looks like a three.

Jeff:
[1:27:12] That kept me from figuring out what it was, but it's called Unbeknownst.
And it is a barrel-aged farmhouse ale with honey.

Shannon:
[1:27:18] Oh, I've wrote urban health.

Jeff:
[1:27:23] Production time was 48 months. Enjoy within five years.

Shannon:
[1:27:26] Unbeknownst? Unbeknownst.

Greg:
[1:27:29] This really is a farmhouse show.
Like, a lot of these have been, you know, in the farmhouse.

Jeff:
[1:27:36] Get used to it, buddy. It's gonna be the rest of the refrigerator.

Greg:
[1:27:39] And get used to it, everybody else who happens to be listening.

Shannon:
[1:27:42] Bring your own.

Jeff:
[1:27:43] I mean, we could just drink, Shannon and I can just drink these off the air if you want.

Shannon:
[1:27:48] Yeah, we could.

Greg:
[1:27:49] I'm not complaining, I'm just, I'm pointing out.

Shannon:
[1:27:53] I really thought that we were going to have to run a U-Haul to bring everything back.

Greg:
[1:27:56] A trailer.

Shannon:
[1:27:57] That would have been great because we would have months of money. No joke.

Jeff:
[1:28:01] I still don't have all, all the beers that I brought back still don't fit in the fridge. No.

Shannon:
[1:28:06] Wow.

Jeff:
[1:28:07] They're still- Well, great. Each show I put more beers in the fridge, but there's still some sitting out in the basement.

Shannon:
[1:28:14] Yeah.

Greg:
[1:28:15] Well, I got to bring over more treats then too.
I brought over a bit of a brisket that I made. Yeah, I can't wait to try that.

Jeff:
[1:28:24] Because people who may not be paying total attention, Shannon loves brisket, Greg loves brisket. I prefer pork barbecue.
I just haven't had brisket that has changed my mind on that, right?

Shannon:
[1:28:38] That's because you're, oh, well.

Greg:
[1:28:40] I will say this, it probably wasn't my best brisket I made. It's not, I don't think it's bad.

Jeff:
[1:28:44] I'm not gonna use this as my sole deciding arbiter.

Greg:
[1:28:47] And it was frozen a bit, so I don't know how that's gonna change.

Jeff:
[1:28:50] Totally looking forward to try it.
I want my mind changed. I want you to expose me to the brisket.
They'd be like, oh, I get Texas now.

Greg:
[1:29:02] Well, I mean, I don't have an outside thing I can use to smoke, so I'm using sort of artificial smoking methods. Oh, okay.
And I'm trying to dial it in.

Shannon:
[1:29:14] Well, why haven't we used your brisket?
recipe technique with our smoker and spend a day just like...

Greg:
[1:29:25] Well, I don't know, because it's not like I do anything special, I just... It's just low and slow and you put a rub, you want to...
I mean, I can make... There's nothing special I do.

Jeff:
[1:29:32] I can make brisket. Oh, yeah. If I'm the one prepared...
Like, I'm going to, ten times out of ten, prefer to put the work into a pork shoulder than a brisket. And so...
But if we work together and we make a brisket, we'll make a brisket.

Shannon:
[1:29:47] The problem is a brisket takes a day. I think we need to do that.
Yeah, absolutely. Yeah.

Greg:
[1:29:51] I mean, like a literal day. It takes 24 hours to get a brisket.

Shannon:
[1:29:53] Mm-hmm.

Greg:
[1:29:55] So...

Jeff:
[1:29:55] How long do you, do you like, have to maint- do you...
Sorry, I'm stuttering. Do you smoke it, like, do you have to maintain it each of the 24 hours, or do you wrap it after like half the time and just let it, you know, marinate for the rest of the day?

Greg:
[1:30:10] So this one I actually wrapped, and it didn't take any less time.

Jeff:
[1:30:13] So...

Shannon:
[1:30:16] But you didn't have to stay awake 24 hours. and babysit at every hour.

Greg:
[1:30:19] Well, you don't have to do that anyway.

Preparing the Pork Shoulder for Smoking

Jeff:
[1:30:20] All right, so here's my pork shoulder recipe, right? Is the day before, I will take it out of the plastic, the cryopack, and I will dry it off and put a rub on it, and I will wrap it back up, and then let that sit for eight hours or so.
And then in the morning, I'll bring out my smoker. My smoker is a super simple smoker. It doesn't have a temperature dial or anything. just either plugged in or it's not plugged in.
Um, and I have usually hickory smoke. I make a mop with vinegar and brown sugar and pepper flakes and other things and pepper and salt and whatever.
And I put the pork shoulder on the smoker.
I'll mop it every 45 minutes for four sessions.
I'll do four mops. After that, there's enough smoke on it that I will wrap it in foil and then just let it go until an hour before it's time to eat.
So I'll let it go for another four, five, six hours, whatever, it doesn't seem to matter. Once it's wrapped in foil, a couple layers of foil, it.
you keep the moisture, you don't get any appreciable drying, and you get maximum dissolving of any of the connective tissues and stuff like that.
So that's my simple recipe, but I found no need to change it because it's really freaking good.

Shannon:
[1:31:47] It is really, really, really good.

Greg:
[1:31:49] So the best brisket I ever had was our mutual friend Brian made it, and it was...

Shannon:
[1:31:53] Brian, which...

Jeff:
[1:31:55] Bashaw. Oh, okay.

Shannon:
[1:31:56] I wondered if it was the one I know. Oh, no.

Jeff:
[1:32:00] I mean, you may have crossed paths at the very beginning. He was one of the sales guys in Houston. Okay.

Greg:
[1:32:11] So, he made this during extra life in Damien's smoker, and it took like 18 hours, but when When it came out, it had this incredible crust on it, and it was so smoky and delicious. It was so good.
And he did it just basically low and slow, and then I think at the end, he pumped up the heat just a bit.

Shannon:
[1:32:35] To crust it, yeah.

Greg:
[1:32:36] The best one I've made is not that one, but it was one that I basically put a rub on. In fact, it was Woley's Rub, Woley's Rub, with also an extra little bit of salt and pepper, and just let it go.
put a thermometer in it and just let it go on 220 for, I think it took like 13 hours.
This one, it took, I wrapped it when I got home from the show. Okay.
It was already at like 166. 160 is kind of where, is the stall.
So I thought that by rubbing it, by wrapping it, it would just, maybe I wrapped it before I left, I forget exactly what it was, but I wrapped it at some point and then.
It took longer. It took like 27, 28 hours before it finally hit its time.
I don't know what, what happened, but then also the, the bark was like wet.
So I, I put it in under like in three 50 for like 20 minutes to, to, to slip by the bark.

Jeff:
[1:33:46] I just showed Greg, uh, I've been using this rub for my pork.
It's a local place made here. I think it's here in Penn Hills. Uh, Uncle Jammies.
Um, I used to make my own Rob from, you know, some recipe online.
And one time I found this at the local place, like the, the local items at the supermarket.
I'm like, let's give that a try. And it's cheap. It's really well.
Um, so that's why I like the wall is when it's cheap.

Greg:
[1:34:12] It works well. There's, there's not, I don't, I'm not, I don't think you have to like, you have to have your, your own ingredients.
Like now if you find something that works, use it. Yeah. Uh, And the bark on the Woolies one is, I think, pretty good.
Not as spicy as this one, because I can definitely smell the cayenne.
Yeah. But it smells really good.

Jeff:
[1:34:34] He has different, this is the River City rub. He has different ones.
Haven't gone through the whole bunch. This one seems like the one that's most makes sense for pork. So that's why I wanted that one.

Shannon:
[1:34:47] But brisket. Is my favorite. I love brisket.
if I go to Like there's this place in my hometown in florida That I go to um and It's a barbecue place So they have everything every option I, i'm gonna choose the brisket.
I'm going to choose the brisket Every time you cannot go wrong.

Greg:
[1:35:17] It's it's so good but the only problem with brisket is if you don't do it low and slow, it turns out like a roast.

Shannon:
[1:35:23] Yeah.
You've, if you don't know what you're doing, you're gonna fail making a brisket for sure. I love it though.

Greg:
[1:35:34] And the roast is fine, but it's not a brisket. No. It's not the same thing at all.
So you, yeah, so like I would say, this method of attempting to use artificial smoke is just my way of like, Okay, I live in an apartment. What am I gonna do? So.
It's I'm trying different methods and I think I actually got more smoke flavor in this time But I still don't think it I think that the wrapping was a bad choice So I'm just you know, nailing in my technique The problem is of course every time I cook a brisket is gonna cost me 70 bucks or yeah, for sure But I get an amazing piece of meat afterwards I can use for a week.

Shannon:
[1:36:21] So And then we can And hopefully, then if I manage to be like, okay, remember to save some.

Jeff:
[1:36:30] All right, so this oxbow's been sitting in our glasses.

Shannon:
[1:36:32] Yeah, it should be good in.

Greg:
[1:36:34] So this is a lighter color, so I would say.

Shannon:
[1:36:38] Well, it's darker than the Hill Farmstead.

Greg:
[1:36:40] Yes.

Shannon:
[1:36:42] Anna and, what's that, Archibald?

Greg:
[1:36:45] No, Arthur. It looks like an Arthur Palmer.

Jeff:
[1:36:47] So the main thing about this one was, it was a 500 milliliter bottle instead of a 750.
So I poured the entire thing, including the hazy, cloudy, yeasty bits at the bottom.
So we have that, where with the pocha- Which they're sitting on the top now.
Yeah, and the pocha, when we drink the rest of Anna and Arthur, we'll get more of the cloudy stuff, super, super clear. I figured since this one is the, you know, funky oxbow thing, let's put some of the funky bits in.
The aroma, what is that? There is this, What it's it's a thistle or it's um, that's all I know what I know what you're getting at thistle leather dusty.

Shannon:
[1:37:32] Now I'm pulling leather, definitely leather, but there's this like this like a vegetal thing there's an herbaceous or spice or a spice note to that leather spice though time Now I want to go pull some time out.

Greg:
[1:37:49] I don't know if it's time. Something... Herby... Dry...

Jeff:
[1:37:54] The entire time we've been talking about meats and stuff, I've been smelling this, and there's that thing.

Greg:
[1:37:58] Rosemary?

Jeff:
[1:37:59] No. No, it's definitely not rosemary. There's this thing that's off the edge of the leather woody thing.

Greg:
[1:38:05] Time. I think it's time.

Shannon:
[1:38:06] It might... Let me go grab the time.

Greg:
[1:38:08] Yeah.

Shannon:
[1:38:09] Although, the time might be past it's time.

Greg:
[1:38:12] You'll still be able to get some of the...

Shannon:
[1:38:14] We'll work. We'll work at it. Let me get it.

Greg:
[1:38:19] It almost... I don't know if you have marjoram?

Shannon:
[1:38:21] Yeah, I believe.

Jeff:
[1:38:23] We do, probably. It's one of those spices in there that I have no idea what to do with. What do you do with marjoram?

Greg:
[1:38:30] It turns out to be amazing. I think it's got... it just has this punchiness. It's really good.

Jeff:
[1:38:37] What do you use it on? Like, where's your go-to? That jar is like...

Greg:
[1:38:43] A little too resonating for the first time.

Jeff:
[1:38:44] Completely empty.

Shannon:
[1:38:46] I mean, it's... God knows.

Jeff:
[1:38:48] I know the aroma. Oh, it is.

Shannon:
[1:38:51] Why do we have an empty jar of so-called time jar because you use it for something?
Well, we're trying to buy more time.

Greg:
[1:39:00] Who is it?

Jeff:
[1:39:01] Right. See, now you're catching on to those jokes. I've been telling you in the Facebook reels.
There's this thing that it's my guilty pleasure.

Deadpan Dad Jokes and Corny Humor

Shannon:
[1:39:10] It's shameful.

Jeff:
[1:39:11] It's these two guys shameful sitting on a dock drinking coffee and they tell these I'm gonna They tell these deadpan dad jokes, like, uh, what do you call a nun who sleepwalks?

Greg:
[1:39:30] Uh, a nuncicle. I don't know.

Jeff:
[1:39:31] A Roman Catholic.

Shannon:
[1:39:32] Okay.

Greg:
[1:39:36] Sure. Sure. Why not?

Jeff:
[1:39:38] Um, I mean, I smell, I have a real knack for knowing what's inside presents.
It's a gift.

Greg:
[1:39:44] Terrible. No.

Jeff:
[1:39:50] It's terrible, isn't it? It's good. It's so good.

Greg:
[1:39:52] No. Okay. Give me, give me some more.

Jeff:
[1:39:54] I really enjoy this. Is Google a man or a woman?

Greg:
[1:39:58] Is Google a man or a woman?

Jeff:
[1:40:02] It's a woman because you can't get a sentence out without suggesting something.

Greg:
[1:40:06] That's not a dad joke. That's just a, uh, okay. Well, they're not dad jokes, but there are these.
That's not a dad joke, that's just a dumb and misogynist joke.

Jeff:
[1:40:17] Yeah, okay.

Shannon:
[1:40:20] All right, I can't find marjoram, Jeff, you go see if you can find it, there's labels on everything.

Jeff:
[1:40:25] I'm not sure, I'm not positive we have it. My wife violently ripped the covers off of me last night.

Shannon:
[1:40:33] This is a true story.

Jeff:
[1:40:34] I will recover.

Greg:
[1:40:38] It reminds me of an old joke I remember reading in a kid's book when I was like, I don't know, maybe 13. We were reading this kid's book of jokes.
It was terrible. And then there was one joke that made us crack up. Just the setup.
And the setup is, my dad beats me up every morning.
That's the setup to the joke. My dad beats me up every morning.
We were cracking up. Like, what the hell kind of joke is that?
And the end is, he gets up at six, I get up at seven.

Jeff:
[1:41:10] Those are the jokes that this this Mario plays and I'm like oh that's corny but kind of cute and now it's like oh a new one I got to see what these jokes are it's like it's very kind of like guilty pleasure I asked Sam to sing me a song about the iPhone and then Samsung that's terrible That's awful.
Noooooooooooooooo! You're tearing me apart. Okay, I'm done with the joke.
Like I said, guilty pleasure. Where's that, where's that tearing me apart?
Oh, good news. Good news. I have quit Justified City Primeval.
You're tearing me apart, Lisa!

Greg:
[1:42:04] You've quit?

Jeff:
[1:42:05] Okay, good. You get fed up and you're like, this is not worth it. Yeah. Four episodes.
Not going to watch them. So you should be proud of me. I quit.

Greg:
[1:42:14] I'm proud. I am proud. Yeah, because that's something that you have trouble doing. How do you still watching Survivor? No. OK, but it took you 30 something seasons.

Jeff:
[1:42:23] Probably. I don't know. All right. So I haven't tasted this.

Greg:
[1:42:28] To be clear, I do think Survivor is an excellent show, an excellently designed show, an excellently made show.
So I just think it's the same thing over and over again and I felt just the tension of watching it got too much for me and also there's an artificial bit to the editing that really kind of overwhelmed me.
But I do think that it's a very artfully done show and it is like I am very, very impressed Bye.
that they took this concept and made it as an, and really worked it.

Jeff:
[1:43:08] Yeah, no, they found a formula that works, that does, that can run during the writer's strikes and, uh, multiple now it's many writer's strikes.

Greg:
[1:43:17] Um, and that there's a fundamentally great concept behind it and a great game there. The game we're talking about survivor.

Shannon:
[1:43:23] Okay. I just walked back into the show.

Jeff:
[1:43:29] It's, it's like a, it's like a Peloton, a bike race Peloton, Like, where do you need to be in the Peloton to win, you know?
It's like that, because...

Greg:
[1:43:37] Or horse racing like that, like, you know.

Jeff:
[1:43:39] If you go in too hot, you're going to burn out early. Right.
You have to play all these strategies and different social dynamics.
It is so good because it's such a dynamic, backstabbing game.
And like, some people try to play it straight and form a strong alliance, but the alliance crumbles and you know, the, the, the thief always wins, you know, like, but not always.

Greg:
[1:44:06] Yeah.

Jeff:
[1:44:06] But not always.

Greg:
[1:44:10] And, and the people who generally play it best are the people who are really students of it, who've really like studied and figured out some way to either really play the game extraordinarily well, or to exploit something that somebody else hasn't thought of yet.

Jeff:
[1:44:26] But then you're also in a very stressful situation.

Greg:
[1:44:28] Yes.

Jeff:
[1:44:29] With scant resources and whatnot, unlike Big Brother or something where it's just social dynamics and such a good game.
All right, so what is the flavor in this beer? It's the same thing that's What's in the aroma? It's this weird, complex thing that... Gooseberries?
I kind of think gooseberries.

Shannon:
[1:44:50] Tomato Whatever it is. I don't care for it.

Greg:
[1:44:55] No, no, I don't know what that you're not getting it.
It's not a fan Tomato No, there's a kind of joking kind of not there's this like earth like this tobacco you think but there's a big umami tomato hit there there's You know salt up a really not sour tomato or even a sour one, and you'll get this.

Jeff:
[1:45:20] Okay.

Greg:
[1:45:25] It is a tomato paste.

Shannon:
[1:45:28] We have tomatoes. Do we need to salt up a tomato?

Greg:
[1:45:32] Bring one out. I think that's what's here.

Shannon:
[1:45:36] What are you doing?

Greg:
[1:45:37] I thought you didn't want it.

Jeff:
[1:45:38] You said you hated it. Well, I thought you were...

Shannon:
[1:45:40] There. I'm still trying to, I mean, I've had two sips.

Jeff:
[1:45:45] I'm still trying to analyze you were like just took my own gave you room to pour something you liked But okay, no, it's fine.

Greg:
[1:45:57] I Don't get you guys, sometimes Anyway Back to the beer so yeah, like get some if you do you have some tomatoes Where where are they?

Shannon:
[1:46:13] Leave this. They're hiding. They're hiding.
It's definitely deep umami it and and Yeah, I still think tomato I, I can yeah, I Think you're on to something I'm not a big I mean I'll be coming a fan.
Well, oh Oh, that's what I was gonna say, but I am but I'm not I mean, I'm not gonna slice up a tomato and Just eat it like we're about to do I'll with salt Mm-hmm.
Yeah, that's that's not what I do. Normally. I will soak it in like I, don't know Italian dressing Is that, oh Mm-hmm.

Jeff:
[1:47:23] Mm-hmm. Yeah. Yeah, I have to get back to it.

Shannon:
[1:47:25] That's why I don't like it. I mean, actually, I've never salted a tomato.

Greg:
[1:47:32] There's extra stuff there, but the umami thing is totally tomato.

Jeff:
[1:47:37] And the acidity is right in line with the tomato acid.
And then there's that spicy thing, that ground imported, you know, from the West and East Indies, you know, kind of a spice thing that's in there.

Greg:
[1:47:56] Yeah. Maybe a little clovey or, or, or all spicy or something like that.

Jeff:
[1:48:04] Yeah.

Shannon:
[1:48:04] Something like that. All spice, maybe.

Jeff:
[1:48:09] And then that's like the core, and then it goes into more traditional things that are in my vocabulary of dry leather, granite, you know, kind of mineral-y stuff like that.

Greg:
[1:48:20] But especially this tomato aftertaste is just matching this exactly.
Yeah, it's different. I'll give it that it's unbeknownst.

Jeff:
[1:48:36] I'm finally different Okay, that's disappointing for me because well, I mean because the last time I was oxbow We have a lot more oxbow, so it's gonna it's gonna have some more winners and some more, losers Wow Alligash and Oxbow is probably the in or probably well easily the top three or Hill Farmstead Alligash and Oxbow are ones that we brought home.
We have a quantity of beers from those guys.

Greg:
[1:49:14] All right. So we're going to rock, paper, scissors for who goes first.

Shannon:
[1:49:17] Oh goodness. No. No. Okay.

Jeff:
[1:49:22] Sure.

Shannon:
[1:49:24] But I'm not playing. I'll go.

Greg:
[1:49:25] Then you lose and you go first.

Shannon:
[1:49:27] I lose and I get lost. No, that's not how it works. Ah, dang.
Hmm. I don't like this game.

Jeff:
[1:49:35] So for me, this is interesting because there isn't, last week it was hard to pick a loser, this week it's hard to pick a winner.
Mostly enjoyable, but none of them are like, what? Um, yeah.

Debate on ranking beers in a specific order

Greg:
[1:49:50] And how are we going to pick a fucking married kill on this one because, oh, that doesn't matter.

Jeff:
[1:49:56] Don't overthink it, man.

Shannon:
[1:49:57] I don't even want to go there.

Greg:
[1:50:00] Well, too late. We've already added it to our canon.

Shannon:
[1:50:02] We don't have to.

Jeff:
[1:50:04] We do once it's part of the canon.

Shannon:
[1:50:06] No, you know, we're the writers.

Greg:
[1:50:09] Yeah. No, listen. And the producer.

Shannon:
[1:50:12] It was at this moment that he knew he fucked up.

Jeff:
[1:50:19] All right. I got my order. It's going to be surprising to everybody.
I think I am going to put, I'm going to change this one little thing.
I'm going to put the hearth and homestead of Bellflower in last place.
It is a hard luck loser. It's not deserving of being last place.
The reason I put it in last place is because I had to work out all that carbonation to get it to where I enjoyed it. It wasn't packaged the right way.
And even after I worked out the carbonation, I still wanted more softness.
I wanted that Sabago from last week, you know, that, Yeah. And maybe that's not fair, but life isn't fair. Yeah, exactly.
I'm going to put the unbeknownst in second to last place. This one is... curious.
Um, yeah, I like it. I don't know why I like it. I don't love it.

Greg:
[1:51:16] Um, I'd be good to cook with.

Jeff:
[1:51:19] Could be. Cook what?

Shannon:
[1:51:22] Oh, yeah. Yeah.

Greg:
[1:51:24] Make this into a sausage. Totally.

Shannon:
[1:51:26] Instead of adding wine to your marinara sauce that you're making?

Greg:
[1:51:30] Yeah. Yeah.

Jeff:
[1:51:32] That earthy, that earthly nugget that's in there, whatever the fuck that is, I find it intriguing.
and I can't let go of it. So I have to be like, okay, I like the nugget, whatever the hell that is.
I'm gonna put the needles in fourth place from Allagash.
I think I got the hard luck on the stratification.
Mine wasn't as vibrant as yours. Even after we blended, I still was not picking up barrel. Maybe I'm just not in the mood to pick up rum barrels tonight.
but what I liked on it is that sour brune kind of thing.
Thought it was good.

[1:52:11] I had high expectations. When I picked this bottle up off the shelf at Allagash and saw rum barrel, I wanted it to bring the rum barrel.
I don't think it brought the rum barrel. I don't think anyone, they could taste rum barrel, but I don't think they thought it brought rum barrel.
I'm going to put the Anna in, yeah, I'm going to stick with this.
Anna in third place. Um, it had that grapey thing that was kind of that nugget, uh, in front of all the farmhouse stuff.
Um, the Motueka dry hopped was kind of playing in there as a stone fruit.
The Arthur in second place. I like this one quite a bit as a drinker, really confounding on how to describe it eloquently in lots of words.

First place ranking for a hoppy beer enjoyed by the speaker

[1:52:57] And you know, I don't expect this will be a popular choice amongst the team tonight. I'm going to put the dinner in first place. I, I'm a hop head. I don't know.
I really enjoyed how it was that kind of old school, juicy, resiny hop flavor.
I thought Greg complained that it didn't bring the malt that it needed. I thought it did.
Um, it could have easily been down a couple places had any of these farmhouse beers been outstanding, but since they ended up where they are, I'm going to put the dinner in first place. Okay.

Greg:
[1:53:30] You.

Jeff:
[1:53:34] Let me grab a picture real quick before yeah Reorganize my bottles in that don't say and Y'all it's what I do.

Greg:
[1:53:46] No say I'm not I've ceased being precious about language All right.
I got my photograph Photograph picture hat hand over those beers so I can put it into an order and sweet seed order All right, talk amongst yourselves while I figure myself.

Jeff:
[1:54:04] I'm handing the bottles over to Greg gently and delicately. There's not much room on this tiny kitchen table that we have.

Shannon:
[1:54:12] Oh, we need more space.

Jeff:
[1:54:14] Well, bigger table will give us less room to sit around it.

Shannon:
[1:54:16] No, I'm talking about space in general and that.

Jeff:
[1:54:21] Maybe we'll have a studio in Tori's room once she moves out for good.

Greg:
[1:54:27] You hear that, Tori?

Jeff:
[1:54:28] Get out.
Okay. Other things that are going on.
I brought back all those freaking IPAs and they were all four packs and things like that. We brought back 16 cans of Crusher from the Alchemist.
So I have been like, I have to drink beer every night so I can drink these IPAs before where they lose their edge, right?
And we just got through that. So like, I'm kind of looking forward to be like, all right, everything that we have can chill for the next show, the next later.
We're not, like the clock isn't ticking. The clock isn't ticking.
So I'm kind of like, okay, now I can.
And yeah, did I have to buy all those beers?

Shannon:
[1:55:19] No, when you're- I'm kind of guilty of ordering all those crushers.

Jeff:
[1:55:25] Oh, those were the best order. Not complaining about the crushers.
Greg, would you like to know how many breweries we stopped at on our trip? What's the number?

Shannon:
[1:55:34] What do you think? Fine, just take a guess.

Jeff:
[1:55:36] We finally- You've heard us talk. Take a guess on a number.

Shannon:
[1:55:39] We finally added them up last night.

Greg:
[1:55:44] 24. 42. The number!

Shannon:
[1:55:50] I mean, you had the number!

Jeff:
[1:55:53] That sounds ridiculous, right? Who would do 38 breweries? Stupid.

Shannon:
[1:55:59] 42.

Jeff:
[1:55:59] What?

Shannon:
[1:56:01] In 17 days.

Greg:
[1:56:03] 42.

Shannon:
[1:56:03] In 17 days. Oh my.
And we still managed to hike over 50 miles.

Greg:
[1:56:11] I mean, good, because you drank a lot of beer.

Shannon:
[1:56:14] Well, I mean, some of those we had like one beer and got the heck out, you know, it was more of a, let's check it off.
We'll have one. Okay. It's all right.

Jeff:
[1:56:24] For beers.

Greg:
[1:56:25] So for the beers, for the places you stayed at, what's the number?

Jeff:
[1:56:30] Oh, well, it didn't count.

Greg:
[1:56:32] I mean, but like, but those breweries that like, if you count, if you discount the ones you like one beer, like, I don't know, I don't have that.

Shannon:
[1:56:41] It's probably 35. Okay. No, much less.

Jeff:
[1:56:47] There weren't too many stinkers.

Discussion about the quality of the breweries visited

Greg:
[1:56:49] You sure it's not... It's over 9,000! I want...

Jeff:
[1:56:55] I probably could share it. I have on my Google Maps, I have a list of every brewery that, um, I'm sorry, Shannon, a pre-DHA that I've been to.
And I was trying to make, like back in the day when we're doing our travels, I was trying to hunt those down. Some of them aren't there anymore, so it's hard to star those ones. Sure.

Greg:
[1:57:14] Sure. All right.

Shannon:
[1:57:17] Take a picture of your...

Greg:
[1:57:19] So the last lawyer?
Are you or what am I going to put the hearth of the homestead in last place?
Because, yeah, I felt that that sweetness at the end kind of hurt it for me.
And the dinner had that soul freeness that kind of hurt me. I want to express again, just like you said, none of these were bad.
Although the hearth of the homestead, I probably think is not worth my sobriety.
In in record in in reconstruction, like in just I just think that 12.5 is a lot to ask for this kind of sweetness.

[1:58:01] Next, so this is a weird thing, but I'm going to put the Anna and the two honey ones.
Can put the Anna next in the unbeknownst in front of it. I kind of like the unbeknownst for what's for the weirdness of it for the the interesting stuff going on and the Anna I felt like.
It was kind of Arthur plus, but I've put in the author in the second place because I do think the Arthur was interesting because it was something new and like, you could base a new style on that and that was really kind of cool, but it was also hard to figure out because you could base a new style on that.
And so that's kind of weird.
Um, it was a good drinker. It had really interesting stuff going on, but not interesting enough.
I think needles comes the first place. I'd you didn't get the rum so much.
I did. I liked it. I liked the rum that was there, but there's nobody here who just was like standing above anybody else. These are all pretty close.
The only one I would say isn't so much worth it is Hearth of the Homestead only because it's 12.5 That was down to like I don't know 9 then I would say yeah go for it at 12.5 I think it's a little much to ask just because of the sweetness the over the over sweetness that I got okay.

Shannon:
[1:59:28] Take a picture.

Jeff:
[1:59:30] And probably last week, your top beer would have come in fourth or fifth place, you know? So, like, this show is definitely behind last week's.
So, I don't know how much you remember, Greg, right? The Sabago was amazing.
This is actually a picture of your ranking. Then it was the Oxbow, the Ninewild, then the Cheese, and then the Beardew Cappage, And then the Rye IPA.
So like where would you put needles in that listing? In front or behind the Rye IPA, the beer? Do you remember the Ducapage at all? Oh yeah.

Greg:
[2:00:06] The top beer from this week? Yeah, it would have been, oh yeah, fourth or fifth, something like that.
Yeah. Yeah. Yeah. There were so many other things that were, last week was just a bunch of really stellar stuff that all jumped.
A lot of it, I guess, jumped.

Jeff:
[2:00:24] I'm trying to remember everything, but Bellflower Saison was in your one, two, three, four, fifth place beer, then definitive stainless IPA, and then the Mass Riot was last place.

Comparing this week's show to last week's stellar lineup

Greg:
[2:00:39] It's not often that we're going to be doing every week show.
It just so happens that the schedule's worked out.

Jeff:
[2:00:44] So, uh, I mean, I don't want to make this part of canon.
It was just more of like, yeah, this show was a fine show.
The beers were fine beers, but in like expressiveness, in like memorability, your top beer, my top beer is like, yeah, fifth place of last week's show, you know?

Greg:
[2:01:06] And that's the, that's the nature, you know, when you do a million shows like we have.
A million? Yeah. Yeah.

Jeff:
[2:01:15] 512 bytes worth of shows.

Greg:
[2:01:17] You're gonna find that the way you judge things has a tendency towards it and has certain rules.
and you gotta follow those rules if you wanna be a winner.

Shannon:
[2:01:30] Alright my turn all right Last place I'm going to have to go with the unbeknownst Tomato, so, you know, sorry, don't be sorry. We're opposites.

Greg:
[2:01:44] I Didn't put in the first place Way above mine, okay There's a sorry didn't want to interrupt but but I do have to interrupt just for this because there's a very old movie called attack to kill our tomatoes.
And it's kind of a dumb movie. It's really dumb movie. But there's one part that's funny where a guy is in like a huge crowded room and he just says, tomato and everyone runs away.
I remember really laughing at that at least when I watched it when I was a kid.

Jeff:
[2:02:22] So Shannon, I put it in fifth place for the record.
I'm sorry. Yeah, stop disparaging my character.

Shannon:
[2:02:29] All right, last beer. I don't like them putting chemicals in the water THE TURN!
Do you understand that Are we done yet? All right. Last place.
I said unbeknownst Next to that.
I am going to have to go with the dinner from main beer I'm sorry.
It's I know it's a double IPA.
I'm a big IPA fan, but I'm a big does meaning IPA It was, it was too resiny for me.

Greg:
[2:03:03] Really, you thought it was resiny, I just thought it was sulfury.

Shannon:
[2:03:07] Well, sulfury and resiny, I got both and I'm, I wasn't a big fan.
So I have to, anyway, moving on.
Um, then I'm going to have to go, and this is really hard again, like last week, because I mean, these were really good beers and, and it's really hard for me to, to do this, to rank them.
So, but I'm going to go with Arthur.
Very drinkable and I enjoyed it, but unfortunately, it's just, you know, up against a lot of really good beers.
And then in third place, I'm going with the Anna.
Just had a little more intensity to it than the Arthur did.

Greg:
[2:03:57] Yes, it definitely was louder.

Shannon:
[2:03:58] Yeah. Second place, I'm going with Needles from Allagash.
I really enjoyed that one. I like that rum barrel.

Greg:
[2:04:12] You really felt it. I mean, I don't know where Jeff's coming from where he didn't taste the rum at all.

Shannon:
[2:04:17] I think that's where the one that, is that the one you placed last? Or no?

Jeff:
[2:04:22] No.

Shannon:
[2:04:23] No, this is the, yeah, Our first and last are opposites. I don't, but I really, really enjoyed that one.
And then in first place, I'm going to have to go Hearth of the Homestead, which is against both of you. I know you really like...

Greg:
[2:04:42] You have your own time. That's your own thing.

Shannon:
[2:04:45] I just really enjoyed that blueberry muffin baked in that oak barrel.

Jeff:
[2:04:52] I think it goes to show that, I mean...
It's a roll of dice. These beers were all solid beers.

Greg:
[2:05:01] Yes.

Jeff:
[2:05:01] You know, what we missed tonight was like... like a drooly delicious beer.

Greg:
[2:05:07] Or something that was like, wow, that's intriguing.
That's new, that's something, where is this going? What can I find here?

Jeff:
[2:05:16] All right, so I guess we gotta do our MFKs now.

Greg:
[2:05:20] Yes.

Jeff:
[2:05:21] It's funny, we were like an hour into the show an hour ago. I'm like, oh, we're making good time.
This show's not gonna be crazy long. And now we're two hours and five minutes.

Shannon:
[2:05:30] Are we seriously?

Jeff:
[2:05:31] Yes. We don't know how to do a 45 minute show anymore. That's because we actually talk about stuff now. Yeah, you're right. You're totally right.

Shannon:
[2:05:39] And there's three, three is a crowd, you know, I don't want to change it.

Jeff:
[2:05:43] I mean, I would, if we can shorten the show without making it feel constricted, I would like to do that, but we can't do six beers.

Greg:
[2:05:52] If you want to do that.

Jeff:
[2:05:53] I know I get you. I don't know what the answer is. I like, I love the time that we have. I just worry that people are gonna be like 120 minutes.

Shannon:
[2:06:03] Yeah, no, thanks.

Greg:
[2:06:06] Well, look, I say this, listeners, I love you. If you don't wanna listen, that's fine.

Shannon:
[2:06:15] But also, if you really have an opinion on it, tell us on Discord.

Greg:
[2:06:20] Yeah, exactly.

Shannon:
[2:06:21] Say, hey, listen, we really enjoy your show, but you need to shorten it, cut it in half. Tell us. Tell us. We get the feedback.

Jeff:
[2:06:29] I'm going to marry Arthur.
I am going to fuck.

Greg:
[2:06:40] A progressive of you to marry Arthur.

Jeff:
[2:06:42] But. All I see is deliciousness.

Greg:
[2:06:46] Exactly, exactly.

Jeff:
[2:06:49] What am I going to fuck? I am going to fuck.

Greg:
[2:06:56] Who am I going to fuck?

Jeff:
[2:06:58] Uh, dinner.

Greg:
[2:06:58] That's that's the question, right? That's kind of life's biggest question.

Jeff:
[2:07:01] Gonna fuck dinner.

Greg:
[2:07:03] That's what 42 is going to do.

Jeff:
[2:07:04] And I am going to kill Hearth and the Homestead.

Shannon:
[2:07:10] That's why...

Jeff:
[2:07:12] That's fighting words.

Shannon:
[2:07:13] We're not compatible, apparently, for the first time ever.

Greg:
[2:07:18] All right, all right.

Shannon:
[2:07:19] Well, that and Gochis.

Casual Remarks on Relationships and Preferences

Greg:
[2:07:34] Yeah. Okay, do-do-do... Umm... Do-do-do... Yeah, alright, so...
Umm... I'm gonna fuck needles.
Cause, uh... That rum thing is good. Yeah. This girl is...

Shannon:
[2:07:48] Wild.

Jeff:
[2:07:53] Especially when she gets her needles in the eye.

Greg:
[2:07:57] Yeah, I mean, not a keeper, but fun, fun in the sack.
Yeah, I'm going to marry Arthur because it's steady and consistent and there's something there. There's something there that's like very pretty and I don't mind being around.
Yeah, hearth of the homestead, fuck you.

Shannon:
[2:08:24] All right, you're dead.

Greg:
[2:08:26] Execute order 66.

Shannon:
[2:08:30] I'm going to marry needles Just because I don't want to get tired of fucking Hearth Of the homestead And then I'm gonna kill the unpronounced.

Jeff:
[2:08:51] Makes sense.

Greg:
[2:08:52] That follows. All right.

Jeff:
[2:08:56] That was episode two hundred and five hundred.

Greg:
[2:09:00] Five hundred.

Jeff:
[2:09:01] Two hundred and one. Zero zero.

Greg:
[2:09:04] Five hundred twelve. So this is This is your new favorite?

Shannon:
[2:09:13] He's my musical soulmate.
I just his, His lyrics on this newest album, Stick City, or Stick Season, too much alcohol.

Greg:
[2:09:31] My opinion about music is terrible, so don't listen to me.

Shannon:
[2:09:36] Yeah, it speaks to my soul, because my heart's still in New England.

Greg:
[2:09:43] This is really country to me. No, it's folk.

Shannon:
[2:09:45] It's Folk. It's Folk.

Jeff:
[2:09:47] This one.

Shannon:
[2:09:48] It is. This one, yeah. If you were just listening to this one, I could see what you could say.

Jeff:
[2:09:53] This bridge is kind of Nashville, yeah.

Shannon:
[2:09:56] Go to his song. Well, anyway.

Greg:
[2:10:03] Oh, this is probably the weird USB bug.

Jeff:
[2:10:05] It's back, baby!

Shannon:
[2:10:11] Yeah, he's my musical soulmate. He actually replied to my comment on Facebook last week.

Jeff:
[2:10:22] Look at her, I guess I gotta give her a hall pass if he's interested, right?

Shannon:
[2:10:27] I'm a top fan on Facebook.

Greg:
[2:10:30] I remember, I forget the comedian, but it was like, yeah, so my wife chose a hall pass, he chose like Leonardo DiCaprio.

Shannon:
[2:10:36] Yeah, I know, yeah.

Greg:
[2:10:37] And so I chose, you know, Fran from across the street, the babysitter.

Shannon:
[2:10:45] The really sad thing is, this guy, he's younger than my middle child, so.

Greg:
[2:10:54] Well, it's still a fuck.

Perspective on Fame and Relationships

Jeff:
[2:10:58] It's tough to see he's blown up right now.

Greg:
[2:11:01] The whole pass is not, I gotta marry this person.

Shannon:
[2:11:04] It's just a fun fuck, right?

Greg:
[2:11:05] Yeah.

Shannon:
[2:11:08] Okay.

Greg:
[2:11:08] All right, everybody. Thanks. Thanks. Thank you. Join us, Gord.

Jeff:
[2:11:12] Right on the website. find the link.