Transcript

Shannon:
[0:03] And it's the 14th, you know?

Welcome to Crafty Radio, episode 514, on October 14th, 2023.

Greg:
[0:10] Welcome to Crafty Radio, episode 514, on October 14th, 2023.

Jeff:
[0:19] We hope all of you survived Friday the 13th and weren't ax murdered, because that's a bad day.

Greg:
[0:27] That would be bad. Yeah, that would be bad. Thank you to Marty for recommending Vulpac. This is animal spirits from Vulpac.

Jeff:
[0:33] All right, I'm going to pour this one first because I know we're not going to drink the whole thing. So. Okay, cool.

Greg:
[0:41] So you're going to start with something from Founders Brewing Company.
This is their French Toast Bastard, which is their backwards bastard with the breakfast treatment they say. 11.1% alcohol by volume.

Shannon:
[0:57] 11.1%.

Greg:
[0:58] Alcohol by volume, 50 IBU.

Jeff:
[1:01] But it's really, it's just all about that first impression with this beer.

Greg:
[1:07] Okay, aged in oak bourbon barrels with vanilla extract, cinnamon, and maple extract.

Jeff:
[1:13] Yeah, so they have like, I forget what the original one's called, but they had a Scotch Ale Bastard, or Old Bastard or something, and then Backwoods Bastard was the bourbon barrel version.
And now because of flavors, they made a French toast version of it.

Shannon:
[1:29] Smells so breakfasty.

Greg:
[1:33] It smells like Aunt Jemima.

Jeff:
[1:37] It smells like, to me it smells like if you're making like French toast flavored candies, you know, like where, you know, like a hard candy that you suck on, but it's like- Like a butterscotch candy.
Or maybe French toast jelly bellies, you know, that kind of thing.

Greg:
[1:53] It does have a lot of like, I don't know if artificial, but definitely a lot of vanilla extract aroma.

The Sweet and Overboard Bourbon Barrel Debate

Jeff:
[2:07] Mm-hmm Sweet very very sweet.

Greg:
[2:09] I know what I would expect as much.
Yeah But why incur the cost of putting it in bourbon barrels is my main question If you're gonna mask it with so much flavor To make it a whale, you know, yeah, I suppose But yeah, this is kind of like let's turn everything up to 11 and Then add some extra things to it and also make sure those are Overboard as well. Mm-hmm. Why not?

Jeff:
[2:43] Yeah, just add peppermint extract, too Yeah, it's it's just yeah, it's a thing and that's about all it is Shannon picked up a four pack of this before we're maker camp.
She also picked up a case of Southern tears harvest IPA You figure a seasonal beer, easy peasy, freshy, it was from last year. Oh, wow.
It was best by January 1st, 2023.

Shannon:
[3:15] Which didn't say that on the box, it said it on the bottles inside the box. Telling you.

Greg:
[3:24] Do you get a circus peanuts flavor from here? Because I think it's just the over sweetness. It's just like sugar. Mm-hmm. So, much.

Jeff:
[3:38] It's been so long since I've had circus peanuts. Maybe a little bit, yeah. It's just over sweet.

Greg:
[3:43] It's just like, sweet, too sweet. Yeah. It's just not enjoyable because it's, It's fun for like a sip or two, but after that it's just like, okay.

Shannon:
[3:57] It's too artificially.
Artificially. Too artificially made.

Jeff:
[4:04] Artificialiciousness.

Shannon:
[4:08] Yeah.

Greg:
[4:09] Artifician bitch.

Shannon:
[4:13] Oh, we don't have a...

Jeff:
[4:14] A dump bucket? I still gotta find the Craft Beer Radio dump bucket. I know we have it.

Shannon:
[4:18] There's...

Jeff:
[4:19] What I'm saying, the official Craft Beer Radio dump bucket. I know I moved it here.

Greg:
[4:25] It must be here. here. So, um, while we're clinging and the thing is the AI will probably completely get some of these out. It's a, it's a dump bowl.

Shannon:
[4:39] That's big.

Jeff:
[4:42] Just dump it.

Greg:
[4:43] Dump it. Dump.

Jeff:
[4:45] And we can, it's a nice, it's a nice mixing bowl. We can mix that beer into something later.
Pancakes Exactly All right. So I, I wanted Greg to experience the the thing it has been experienced And now let's go on to this prison city farmhouse sale That's switching Everything's a switch.

Power Carving and Woodworking Adventures

[5:09] Do you want to do the other?
Imperial stuff no no no no Well, you gotta go.

Shannon:
[5:14] Oh, that's what I had next on my list. No, it's not really true.

Greg:
[5:19] That's fine Okay, so you're heading up all the way to prison city with the capital P and that rhymes with P and that stands for Paul.

Shannon:
[5:29] Yes.

Greg:
[5:33] This is Northern Lights, a farmhouse ale, Sutter aged mixed fermentation farmhouse beer with noble hops, tetananger in fact.
Uh, 5.3% alcohol by volume.

Jeff:
[5:49] Here, let me get all the glasses so I can try to not have stratification.

Shannon:
[5:58] So, so Shannon, what have you been doing lately? What have I been doing lately?

Jeff:
[6:03] Well, I'm pouring this beer. You might as well regale us with a story.

Shannon:
[6:06] Oh, well, I recently learned how to power carve.

Greg:
[6:12] Power carve.

Shannon:
[6:13] Power carve.

Jeff:
[6:14] What is power carve?

Greg:
[6:15] Is that like carving a power wheels?
Or carving with power, like a power glove, like a Nintendo power glove?

Shannon:
[6:25] No, it's carving with a Dremel tool and making beautiful, or not so beautiful in my case, wood objects, like a spoon.
I made a spoon and today I worked on a piece of cherry wood, right, and carved some mountains into it.

Greg:
[6:55] I do remember in my woodshop class starting with a piece of wood and ending with a piece of wood. So I did accomplish.

Jeff:
[7:03] Woodshop is turning one kind of piece of wood into a slightly different piece of wood.

Greg:
[7:08] Yep. But what makes it power carving?

Jeff:
[7:12] Instead of whittling with a knife or a gouge or something like that, it's a tool.
So we We have a couple of different size tools. We have a Dremel, which does smaller fine detail stuff. But then we also got these carving discs for an angle grinder.
And that's like pretty aggressive, like makes sawdust fly everywhere and kind of a little bit of adrenaline pumping.
And yeah, so she, we just got those things in the mail yesterday.
So just getting started and I had to do a couple of repairs on the angle grinder so it was safer for doing something.

Greg:
[7:56] Before we get too far into it, but it's like, what's a big scissor thing called?

Jeff:
[8:00] Shears.

Greg:
[8:01] Shears. So it's like shears versus like an electric hedge trimmer. Yeah.

Jeff:
[8:08] But so yeah, you just have these, you should, I'm not going to go get it, but the kind of, there's a couple, two brands that are really popular right now in these kinds of power carving things.
There's one called cut saw and one called saber tooth because there's burrs on it.
So it's C S A B U R R. Get it? It's funny. Saber tooth was at the maker camp that we went to. They had this big table set up with the little kind of Dremel stuff you could use.
But the, when you put it on an angle grinder, it looks like this just giant spiked wheel of death that you're or like cutting one out. It's a pretty, it's a thing.

Shannon:
[8:48] It's a little intimidating, but it's also exhilarating. And.
Really fun to be glittered up with Sawdust from head to toe.

Jeff:
[9:00] I didn't wash all of the French toast I mean, oh no, but look I can't smell this beer. I smell French toast.

Greg:
[9:09] Oh That's too bad because I smell this beer. Yeah, it's not as nice a weedy Weed ish and lemony.

Jeff:
[9:17] I even poured water into mine and drank it, but I still smell That damn last beer What are you doing Cooper he threw up or something?

Shannon:
[9:30] Yeah No, he's eating it get out here. Hey, oh boy That's that's for Jeff I can't do it cuz I'll lose mine too and then he eats it too, so that's a Exciting so he likes to clean up after himself.

Greg:
[9:52] Hmm Let's talk about this beer while Jeff is, uh, I don't know, did you pause it?

Shannon:
[9:58] Cause you can pause it, you know? Yeah. We could pause it.

Jeff:
[10:04] Yeah, we should. I would have definitely. All right, we're back.
First time the show has ever been delayed by dog puke.

Shannon:
[10:09] Thank you, Cooper. Don't do it again.

Jeff:
[10:13] I was trying to lick up whatever I didn't wipe up, idiot.

Greg:
[10:19] So, the flavor of this beer is...
Oh, it's a farmhouse. It's got a little bit of a bread thing there.
It's got a little bit of that dustiness.
Yeah, dusty.
After the last one, it's an overwhelming amount of like flavor.
This is much more subtle.
So getting my tongue sort of used to it. And also I think it's a little cold.
So I can bring out one of my first little things here. Uh, you know, Vsauce.

Jeff:
[10:53] Yes.

Greg:
[10:54] Do you know of Vsauce?

Jeff:
[10:55] He's a YouTuber, science YouTubers that we watch, but he doesn't put out too many videos, so we haven't watched him lately.

Greg:
[11:02] But he does have this subscription thing, this curiosity box, which is a bunch of science toys. And that's kind of right up my alley.
So this came in the newest curiosity box.
This is a denary dice set. A denary is a, is a group of 10.
So these are 10 dice of all different sizes.

Jeff:
[11:23] Oh, okay. So I've seen like his shorts where like he was rolling like the one-sided dice. Yeah. You know, so like first off, someone's going to like, how do you have a one-sided dice?

Greg:
[11:31] And here it is. It's a, basically it's a cylinder with sort of tapered ends.
And if you roll it, it will always come up as a one.

Shannon:
[11:40] These would be fun to carve.

Greg:
[11:43] You could totally do this. You're supposed to be like guaranteed to be as fair as possible to so.

Shannon:
[11:48] Guaranteed to be what?

Greg:
[11:49] As fair as possible.

Shannon:
[11:50] Oh, really?

Greg:
[11:51] So that one should 100% of the time to be a one. Really?

Shannon:
[11:54] Yeah, go for it, roll, it. All right.

Jeff:
[12:03] It came up as a one.

Shannon:
[12:04] It's a one. It's a one.

Greg:
[12:07] Yeah, the interesting ones are the ones that are not like the botanics I was used to.

Exploring the Fairness of a Five-Sided Dice

Jeff:
[12:15] Yeah, so like this one that rules a five, five-sided dice, how would you do this, right? So this one's interesting.
And making this one fair is also interesting, right? Yes. All right, so let's, I want to talk about the five-sided dice real quick.
All right, let's do it. Five-sided dice is a equilateral triangle cylinder, right?
So it's, if you look down from the top, it's an equilateral triangle, but then it's extruded up and it's how far that extrusion is, is probably very important to make this thing probabilistically fair, right?
Because you don't want it to land on its faces more than it lands on one of its edges.
If it lands on one of its edges, there's three edges and the numbers are carved near the points. So whatever point is pointing up is the number that it gets.
But yeah, this is crazy that, you know, it's just as, it's twice as likely to land.
Three to two is likely to land on its edge versus its face, which.
From its shape, seems like it should be the opposite.

Shannon:
[13:21] Yeah, yeah.

Greg:
[13:22] But yeah, it has to do, like you said, with the extrusion and how much that is. And they mathematically figured out the deal.
And that's I just rolled a five. I just rolled a three and I just rolled a one and I just rolled a one, a four. So, I mean, yeah, like it's.

Jeff:
[13:41] That's really neat to me. Okay. So six sided dice. That's amazing.

Greg:
[13:46] Never heard of that before. I like the three sided die too. Oh yeah.

Jeff:
[13:50] The three sided die. I mean, it's kind of what you, I would have expected.
It's kind of a, take some, take some clay, roll it into a coil, like a tube, and then just put three flat indentions on it.
And then the number is what side points up. So it's, So the numbers are on like the, the apexes of it.

Greg:
[14:12] Yeah.

Jeff:
[14:12] All right. So seven takes the same strategy as five where it's a Pentagon that's extruded the right amount to make it have the right probability of landing on its face or its edge.
Actually, no, you want it to land on its edge five to two.
So you want it to, that's why it's, that's why it's taller. and the faces are smaller.
That's neat. Okay. I've seen eight sided dice before and nine sided.

Greg:
[14:48] Similar, but it's now a, it's a, is it a heptagon?

Jeff:
[14:53] Septagon. Seven sided, which isn't a shape you see every day.

Greg:
[14:58] Yeah, I guess it is a septagon. Yeah.

Jeff:
[15:04] And then the 10 sided dice. What does that one look like?

Shannon:
[15:08] I'm busy trying to put this in the car.

Greg:
[15:10] I've seen ten-sided die before, so it's just, it's two, um...

Jeff:
[15:14] Five-sided domes?

Greg:
[15:15] Like, yeah, two, uh... They're offset.

Jeff:
[15:19] Yeah.

Greg:
[15:20] But it's two five-sided, yeah.

Jeff:
[15:22] Five-sided pyramids kind of put together. That's cool.
Yeah, the ones you normally don't see, the five and the seven, are the ones that are pretty neat.

Greg:
[15:32] Well, the ten, natural ten.

Shannon:
[15:34] Whoop.

Greg:
[15:35] Then a one natural one. So critical success and a critical failure.

Shannon:
[15:42] Yeah, that's really neat.

Greg:
[15:44] Yeah. So it's like, I don't know if you're ever going to use, I remember going to use them, but it is a cool, like little piece of, Hey, isn't that neat?

Shannon:
[15:55] And that's kind of the, so you get something like once a month, it's once every three months.

Greg:
[16:01] So, and this is one of the things that came in it and this is the coolest thing I love the stuff the game and I think, but yeah, it's neat.

Jeff:
[16:08] That's, cool.
Now last week Shannon and I went up to East Durham, New York to go to the Catskill Mountain Maker Camp.
And that was a bunch of fun. A friend of ours, Craig, who runs the Barefoot Forge, kind of told us we should go and encouraged us to go. And we went.
And we went two days early and did hiking the first two days up in the Catskills.
Had some pretty nice hikes. And then the rest is Maker Camp, Friday, Saturday, Sunday, where they have a bunch of tents set up with with different companies or individuals who are demonstrating things, different classes, lots of hands-on stuff.
You could blacksmith, you can power carve, you can make- Make leather objects.
Oh yeah, there was leather work that was super popular. We could never get into that one. Now there was a jewelry making area.
There was, you could make pens on a, make wooden pens on a lathe.
The one I need to get, the one I'm going to like get there early and try to get into next year is there's this place where you make like axe handles and hammer handles and stuff.
But manually, like with draw knives and these like benches that you sit on that clamp them and things look like lots of fun. Yeah.

Greg:
[17:29] They have like a knife sharpening thing you could train there?
Because that would be a cool skill to have.

Shannon:
[17:36] They did have.

Jeff:
[17:38] Not so much skill, but yeah, they had a couple of the really good Tormek knife sharpeners.
So there were certain periods of time where you could bring your knives, get them sharpened and stuff like that.
There was welding. There was welding, two welding areas. We got to TIG weld a little bit. That was fun.

Greg:
[17:55] That was a lot of fun. TIG weld, explain.

Jeff:
[17:57] It has different, three main kinds of welding, right?
There's stick welding or arc welding, right? that looks like you have jumper cables and in one jumper cable you put this big long stick, which is the electrode that you put down on the metal, which has a ground to it and it arcs and melts the metal, right?
And then there's MIG welding, which is like the stick welding is like the old school thing.
MIG welding is the more popular, more modern thing where you have this little gun and inside the gun there's this wire that feeds out and there's gas that shields where the wire feeds out, so it doesn't oxidize, you get a cleaner weld.
So the wire comes out, it's positively charged, things grounded, it arcs, deposits metal down, and then you have an argon gas mix that shields the weld, so you get a cleaner weld.

Shannon:
[18:52] Which we've both done in the past.

Jeff:
[18:55] And then TIG welding is a more, I mean, this is a gross generalization, but it's kind of a more fine-tuned, detailed work kind of welding. It doesn't have to be, but in general, your first difference.
So you hold it more like a pencil and it has a tungsten electrode and it arcs and you just kind of add feeder wire to it and you can use it to kind of melt different pieces of metal together and stuff like that.
But it's really up and close, like your head's only like six inches from what you're working on and like the distance of the electrode to what you're working on, it's like a 64. I hope you're wearing good eye protection because. Oh yeah.

Shannon:
[19:39] You have a welding mask on.

Jeff:
[19:40] You have a welding mask on. It's, you do a blind, right? Like not instantly, but within moments if you didn't have a darkening mask on. But anyway, like you hold the thing, like you're working, like the arc's like a 64th of an inch long.
So you're really in there close and you're, you know, fine motor control kind of thing.

Shannon:
[19:59] It's very challenging.

Greg:
[20:02] So is the MIG welding kind of like, it sounded a little bit like vacuum welding a little bit?

Jeff:
[20:07] It had that... Well, the TIG has argon gas too to shield it, because otherwise you get all kinds of oxidation and crud in your weld and it's not a very good weld.
So all the modern kinds of welding, like those, have gases, shield gases, that flow out of your tool, the gun or the pen, you know the cup and it just kind of flows over what you're welding so it keeps the oxygen away.
The stick welding, the stick is kind of coated in a solid flux and when the arc it melts the flux and the flux makes the gas so that kind of you know so whenever you're doing welding you always need something to shield oxygen away from the weld.

Vacuum Welding in Space

Greg:
[20:51] I know that like vacuum building is something you have to worry about in space, because no oxidation layer.
So essentially, the metal's a crystalline structure that then doesn't end.
And when it joins to another piece of metal with no oxidation layer, there's no reason why those can't be joined.
And so they are. And that has become a real problem when you're, especially when you have a satellite that let's say has to deploy something.
And you know, they make them in clean rooms and you know, and then there's some piece that is, that hasn't been, doesn't have an oxide layer.
And suddenly another piece of metal attaches to it, maybe doesn't have an oxide layer and suddenly you have now a joint piece of metal that wasn't, that shouldn't have been there before. Vacuum welding.

Jeff:
[21:43] Oh, you mean just the vacuum, not adding, like, not melting the things together.

Greg:
[21:49] Yeah, there's no, it's just the fact that now you have two surfaces, what were surfaces, but now are joined together and the crystalline structure is the same, and there's no oxide layer to protect, to differentiate.
So once those two pieces of crystal are together...

Jeff:
[22:10] So they kind of heal together. Yeah. That's wild.
I didn't know about that. When you're talking about vacuum welding, I thought it was about like having a welder using an arc to melt the metal, but doing it in a vacuum, which doing it in a vacuum and doing it in argon shield, kind of the same thing, other than pressure is different, you know, but it's both inert.
You don't have the oxidation and whatnot.

Shannon:
[22:36] I don't like this beer. You don't? No.

Greg:
[22:38] I don't think it's that great. I think it's... I think it was kind of like, it's just kind of muted.

Shannon:
[22:45] Yeah, yeah, I was going to say flavorless, muted's better, yeah.

Jeff:
[22:49] There's a little bit of like a lemony tanginess to it, some wheatiness.
To be honest, I'm tasting French toast, stupid first beer.

Shannon:
[22:58] Here, you want to taste mine?

Jeff:
[22:59] A few founders.

Shannon:
[23:00] Big fan of it anyway.
It's, yeah, muted, dull, just flavorless.

Jeff:
[23:07] Yeah, no, here, try the French toast version, it's better.

Greg:
[23:11] I Wonder if you give that a swirl Is there any stuff and is there any gook in there that will make it better?

Jeff:
[23:18] There's not much left anyway, but She's going back for seconds for the French toast farmhouse French toast farmhouse.
This is not dull Yeah, this would be better if you poured syrup all over it.

Shannon:
[23:37] What was the ABV on that?

Greg:
[23:39] Oh, that was only 5.3.

Jeff:
[23:40] You can tell. Yeah. Yeah, when it said farmhouse, I just presumed it was a clean saison kind of thing. I didn't know it was mixed fermentation.
You know, being a 5.3, like if you think like Grisette or something like that, the flavors we got aren't awful, but- No, it wasn't bad.

Shannon:
[24:00] No, it's not a bad- I mean, they're not awfully out of style for anything like that, but, yeah.

Greg:
[24:07] Perfectly drinkable.

Jeff:
[24:07] The thing that Shannon and I have been finding a lot lately, more than I ever remember from the previous iteration of the show, is that beers that like we have here and we're like, We have a couple nights later delicious, you know It's like I never realized it before never encountered it before to such a degree that We when we're focusing on these beers so much We tend to not like things as when we're watching TV. We like them a lot more.

Greg:
[24:37] Sure. Sure That's just the nature of what we do. But it also means that we find something fantastic.

Jeff:
[24:42] It's it's probably fantastic. Yeah. Yeah Let's go to the hoppy one.

Discussing Shoebrew 8-4 Pixelated IPA

Greg:
[24:49] Yeah, so this is Shoebrew 8-4 They call it a pixelated IPA, but so here's an interesting story behind 8-4 8-4 is the famous or infamous ultimate stage of Super Mario Brothers where It's the last stage of the original Super Mario Brothers game where you're going against Bowser And you have to dodge all this fire crap and you have to take a certain path Otherwise the parts of the map repeats is that I don't remember that part, but it's probably true So it's American barley flaked wheat golden naked oats Honeymalt hopped with Motueka galaxy Citra cascade and strata strata Seven point five percent alcohol by volume Guess how many IBUs? Ummm... Sixty-six. Shannon?
Remember all those hops? 10,000 73 Jeff is technically closer at 14 What? 14 IBU.

Jeff:
[26:08] I didn't think it would have a heavy IBU load Because they're not using them in the bittering. They're using them for the flavoring and dry hopping and I picked this out, by the way It's an interesting one.

Greg:
[26:23] So it's got this sort of, it's got that milkshake-y look to it, very hazy.

Jeff:
[26:31] Oh, the label artwork, it's funny, I never thought about where 8-4 came from.
But there is a Mario cap, there is the axe at the end on the backside of the drawbridge, or the rope bridge that you claim.
There's I guess the fireball monsters, there's, I guess that's Bowser back there.

Greg:
[26:53] I guess so, or a shell, a spiked shell.

Jeff:
[26:58] I didn't realize that either. But it's not done in 8-bit, it's done in like fantasy D&D style artwork, you know. D&D, yeah.

Shannon:
[27:11] Yeah, I love the label.

Jeff:
[27:13] All right. So the beer pours. So the pixelated series, right, is what they started calling their hazy IPAs ever since hazies started.
And they all have video game connotations.
Like Jumpman, they said done ones from like Mega Man, Sonic, you know, all kinds of classic video games.

Greg:
[27:39] I mean it smells hoppy.

Shannon:
[27:41] Very hoppy.

Jeff:
[27:42] It has a creamy like a creamy almost cream not quite creamsicle but the cream part of the cream.

Shannon:
[27:48] Definitely.
In fact I just had the orange creamsicle monster yesterday and that's what it it it has a little hint of that on the nose.

Jeff:
[28:05] It has 66 IVs of bitterness on the tongue. I don't know where that 14 came from.

Greg:
[28:09] That's what it says on our tab.

Jeff:
[28:11] Maybe that tab's wrong. I don't know. Like the first sip, it wasn't really kind of, from the aroma, I was expecting something a little more like full-bodied marshmallow fluff type of body on it.
and it hits a little bitter up front, and then it kind of, the sweetness comes in behind it.

Greg:
[28:29] See, I was expecting something a little less confused, but I'm trying to find the through line here, right?
What's the, what are they trying to get me to taste?
And I'm just getting a lot of stuff.

Jeff:
[28:47] The main thing that I latched onto is kind of this papaya thing.
It's in a middle-late flavor. Hmm.
I'm always, I'm always a fan of the, the, the fleshy tropical flavors, papaya, guava.

Greg:
[29:05] But then you've got that Motueka, which gives it a very kind of like a peach pit type thing. And you've got Galaxy, which is going off into guava land. I don't know.
I taste this and I'm like, sorry, sorry, Shrebru. You're better beers in another castle.

Jeff:
[29:30] That was a setup.

Greg:
[29:31] That was a setup.

Jeff:
[29:34] The more I drink it, the more that body that I was missing in the first sip is kind of coming back to me. So maybe it was the change from the sour or the tart farmhouse from prison city.
But now that I'm drinking it, it's kind of doesn't have that, And that kind of a bracing bitterness up front and it has that kind of creamy fluffiness.

Greg:
[29:57] So more confused. I just keep trying to figure out like, what's the, what's the game that it's playing?
What's sometimes you like, I, we talked about before. I like a beer that tells a story when the story is confusing.
that is a detriment.

Jeff:
[30:20] Yeah. I mean, I think the, like the primary flavor story could be a little more clear, right? It's a little muddled leading into it.
I still think it gets there eventually with kind of those tropical fleshy flavors, but um, I get what you're saying.
Peach pit's a neat call, because I am getting, when you take that bite of a peach, when it's almost gone and you're scraping your teeth up against the pit, that part of the flesh, you get some of that.

Shannon:
[30:55] Yeah, that is a good call.

Discussing the quality of a drink and its flavors

Greg:
[31:03] This is the one where I'm, I'm almost like, I don't even know how good a drinker this will be because it's, I would legit be drinking and be like, what's going on?
Um, yeah, I, I, I don't know.

Shannon:
[31:19] How long have we had these? About three weeks, I guess. Two weeks, two weeks.

Jeff:
[31:24] Yeah, it's two weeks.

Shannon:
[31:25] Two weeks. I'm just wondering, because I got this on tap, remember?
Yeah. And it was really good.
I like it, but not- Well, now you're on the show.
You know, I'm on the show. Yeah. Definitely, you say the peach pit, and I taste it, but I do taste the orange creamsicle a lot.

Greg:
[31:58] It's- I'd want that to be a lot lighter. Every taste. brighter than these other flavors would support it.

Shannon:
[32:05] Don't you taste it more though with every sip?

Greg:
[32:08] No, I keep tasting different things.

Jeff:
[32:12] This is the Shoebrew 8-4. 10 points on the label and the title though.

Greg:
[32:17] Yeah.

Jeff:
[32:18] That's for sure. All right, Casco Mountain Maker Camp. So we did all the makery things and then on the way back, Shannon had an adventure. I did.
I mean, I had an adventure too, but I was in the comfortable confines of a brand new Ford F-150. You are.

Shannon:
[32:38] That's practically drives itself.

Greg:
[32:40] You didn't get a Cybertruck?

Jeff:
[32:41] No. So Craig, our friend up there, he's also this fanatic for- Oh, God.

Greg:
[32:49] I heard so much about Craig today.

Jeff:
[32:51] I know.

Shannon:
[32:52] Craig, Craig, Craig.

Greg:
[32:54] Craig, Craig, Craig, Craig.

Jeff:
[32:57] So he was, he's a fanatic for late 80s Volkswagen camper vans.
So he rescues them out of fields and rehabs them. And he found one earlier in the year up in New York.
In Vermont? No, it was in New York.

Shannon:
[33:17] It wasn't in New York? I thought it was in...

Jeff:
[33:18] No, Blue was from Vermont.
Oh, okay. Different vans, different story.

Shannon:
[33:24] Different van.

Jeff:
[33:24] But so this thing was parked in a field for like 15 years, 12 years, something like that. Totally rat and mouse infested.
He has the first video up on Barefoot Forge's YouTube if you want to watch it.
But his goal was to get it running and drivable.
But then his problem was that he was going to have two vans in East Durham, New York, and he could only drive to one home, right?
So I hauled some anvils up to make her camp for him. So we were at his place getting the anvils.

Shannon:
[33:59] Well, you were. I was home.

Jeff:
[34:00] Okay.

Shannon:
[34:02] Well, he called me from your phone.

Jeff:
[34:04] So he's like, yeah, I don't have any friends that can drive a stick.
So I might have to leave the blue bus there and then fly up in the spring or something and bring it back. And I'm like, well, Shannon can drive a stick.
And I'm like, let me call her. So I call her and...

Shannon:
[34:20] Well, he, yeah, well, I answered it was him on the phone, but yeah, he asked me if I would, if I could drive a manual and I was like, yeah, I've been driving a manual since I was 13 in a field and I've had more manuals than I have automatics, so.

Jeff:
[34:41] So he got the van running and Sunday, so his other van, the one Shannon drove home, she He wasn't gonna make her drive the one that hasn't driven a mile in a decade, right? But his other one, these things are rare.
He didn't tell us this till we got home, but it's like the lowest mileage one in existence. It's worth like $130,000.

Shannon:
[35:04] Yeah. So, back to last weekend.

Greg:
[35:14] So you were, of course, driving around like crashing into things, but like, yeah.

Shannon:
[35:17] Yeah, definitely. No, he, was it Saturday morning, Sunday morning?
He said, all right, this was before I even had my first cup of coffee.
And that's like a no-no. You don't even talk to me before my first cup of coffee.
But I spend an hour praying to the coffee gods every morning.
And he comes over to our tent and he's like, hey, you're ready for that Driving tests. I want to see how your skills are He totally wanted to make sure that he was solid.

Jeff:
[35:49] So like because if she wrecked his transmission, it's Big bucks to replace that They're pretty hard to find.

Shannon:
[35:58] So yeah, I Said well, I have to have a first cup of coffee He said we can get coffee on the way that will drive to the milk run the milk run and get coffee But you're driving I'm like, all right And I drove and I passed with flying colors, I might say.
I kicked ass. I didn't just pass, but I kicked ass.

Greg:
[36:21] There you go. Well, if you, like you said, you've been driving since you were 13 and that was, you know, what, four years ago? So yeah, so you've had a lot of experience.

Shannon:
[36:30] Right.

Greg:
[36:31] Actually, that's not good, because that would make you 17 and that would be bad for you. 10 years ago.

Shannon:
[36:38] Yeah, that's better. So, yeah, my first vehicle, when I turned 16, was a Volkswagen, but it was a Bug. Baby blue.

Greg:
[36:50] Still kind of cool cars, I think.

Shannon:
[36:52] Volkswagen Bug, 1970. Yeah.

Greg:
[36:54] Classic.

Shannon:
[36:55] Yeah. So I drove Baloo all the way home from Catskill. And you have to take factoids.

Jeff:
[37:03] Over 400 miles. Because the things really can't.
They can't like go 60 miles an hour for a drive. So you have to take back roads the whole way. So it was a fun drive.

Shannon:
[37:11] It was fun. It was a beautiful drive. First of all, Monday was perfect weather.
It was, I don't know, 65 degrees, 60 degrees.
Sun was shining. There's beautiful skies all the way home.
The fall foliage was gorgeous, you know, up there in the mountains.
and you're passing all these beautiful farms and it was just, it was a gorgeous drive.
I don't know if Jeff enjoyed it so much because he had to, you know, follow both of us and we caravaned, we had walkie talkies or CB radios, not walkie talkies.

Greg:
[37:50] I was going to ask, what's the infotainment system like on one of those old ones?

Shannon:
[37:54] Oh, so he has, yeah, he has a nice stereo and the one that I drove and he synced it to Bluetooth.
No, not quite that. But he did sync my phone to it so I could listen to Noah Kahn all the way home and talk on my CB radio.
And I had a blast. I mean, the surprising thing is we really, none of us. There you go. None of us thought that Heidi is the the one that he just, you know, brought back. None of us thought that that one would make it all the way to Pittsburgh, and surprisingly it did with no hiccups. We only had to pull over one time, and it wasn't even for us.
It was to help somebody else who had a broken down car.

Jeff:
[38:50] We were just getting started. We were like less than 10 miles into the trip, and we drive past this guy who had a broken down car.
And, you know, we had to stop because it It would just be too bad of karma.
So I drove him a couple of miles down the road to someone he knew.
This guy had just gotten his first smartphone, just got an iPhone.
It didn't have any contacts in it.
Didn't know how to use the phone app. Like he couldn't.

Shannon:
[39:21] He couldn't.

Jeff:
[39:21] So part of us stopping was showing him how to make phone calls.

Greg:
[39:25] Like Craig. It's funny that these things that we call phones, they have a phone in them, but they're hard to use.

Shannon:
[39:33] Craig literally, I'm saying his name again just to, I'm going to do as much as I can through the show to annoy you now, but he literally says to the guy, no, I want you to do it again so you can show me that you know how to work your phone.
Like he's literally taught him how to use, how to make a phone call.

Greg:
[39:53] You got to put the phone icon on the dock so that it's always there. I think it was there.

Jeff:
[40:00] It was there. No, he got it like a day before. Yeah.

A Joyous Day and Celebration at Craig's House

Shannon:
[40:03] And he wasn't young. I mean, so obviously. And he was having a hard time, but the karma for saving this man got us all the way.
And then we celebrated with a bottle of champagne in the front yard of Craig's house with Craig's parents. Whose house? Craig's house.
So it was a lot of fun. It was a joyous day. It was a beautiful way to end the week.

Jeff:
[40:39] Waiting on you babe.

Greg:
[40:40] So the next beer we have here is from Allagash. This is a Cool Ship Resurgum or Resurgum?
Resurgum Barrel-aged blend of spontaneously fermented beer. So it's a blend Uh Pilsner malt raw wheat aged hop 6.3%.

Jeff:
[40:57] Alcohol by volume Uh, this is bottled Bottled January 19th, 2015 Oh, okay.

Greg:
[41:05] So a cooled overnight using outside air temperature in a traditional large shallow pan known as a cool ship. So that's where cool ship comes from.

Shannon:
[41:14] Say that again? I wasn't paying attention.

Greg:
[41:16] The beer is cooled overnight using an outside air temperature in a traditional large shallow pan known as a cool ship.

Shannon:
[41:23] Oh.

Jeff:
[41:24] You saw it.

Greg:
[41:25] So during the process, naturally occurring microbiota from the air inoculate the beer, in the morning it's transferred into French oak barrels, where the entire fermentation and aging takes place.
And this is a blend of one, two, and three year old spontaneously fermented beer.
As we said, 6.3% alcohol by volume.

Jeff:
[41:44] Yeah, so it's kind of like a traditional giz, geez, with the one, two, and three year blend.

Shannon:
[41:55] It's very golden, bronzy colored.

Jeff:
[42:02] Oh, Greg is bringing out his next thing from his bag of tricks.
Cooper, her bag's rustling, it's like, you got another toy for me?

Shannon:
[42:13] Greg's been coming over and bringing Cooper toys, so now...

Greg:
[42:19] Yeah, and today Cooper barfed for me as a thank you.

Jeff:
[42:24] That was from all the grass he ate earlier when he was out in the backyard with us.

Greg:
[42:28] I've grown to really, to like Cooper a lot. And so Cooper gets toys, you know, I mean, I don't spend a lot of money on these things, but I spend some because, hey.

Jeff:
[42:37] And he, he loves it.

Shannon:
[42:38] He does. He does. He knows your car now, by the way.

Greg:
[42:45] I, in, so in, in what, uh, six months or so, I'm going to probably have a new one because my lease is up, so.

Jeff:
[42:54] So he'll have to learn the sound of your new car. But yeah, like when she says he knows cars, he can't see out the window, so he knows the sound of the car.

Greg:
[43:05] Okay. So here we go. So color golden, bronzy golden.

Shannon:
[43:09] I think it's, well, I guess it looked more bronzy when they were all sitting.

Jeff:
[43:14] I poured almost the full bottle, except for the dreggiest of the dregs.
So we got a little haze in the glass cause you know, I wasn't carefully decanting it. But if we did, we wouldn't have nearly as much beer. It's only in a 375 milliliter bottle, green bottle, like a good Lambic would be.

Greg:
[43:31] It does smell about what you'd expect for a Houssini-Lambicki-type thing.

Jeff:
[43:41] So I don't know if I didn't know this or if I forgot this, but Allagash actually got their own species of wildly fermented brett.
You know, it's like brett portlandi or something.
But internally, they call it Bret Michaels.

Greg:
[44:02] They don't call it Craig? No.

Jeff:
[44:05] They probably haven't met Craig, or they would. They would, yeah.
We don't need to artificially grow the legend of Craig.

Shannon:
[44:15] No, we do not.

Greg:
[44:17] Hot damn, there we go.

Shannon:
[44:18] Wow, that's full of flavor.

Greg:
[44:22] Now we're talking. So, yeah, you're immediately hit up with this big tartness, big acetic hit.
And then, ooh, there's like a raisiny cherry thing at the end with a mix of the little bready dustiness.

Jeff:
[44:45] Yeah, it's limey, like lime, lime acid, kind of a, man, the fruit flays are out.

Shannon:
[44:52] What's going on?

Jeff:
[44:53] Which is funny, I know, but like, we haven't seen fruit flies in our kitchen in weeks.

Shannon:
[44:58] Do we have onions downstairs? I'm gonna have to go look and see.

Greg:
[45:03] Last time we had Cooper barfed up some some fleas Nats some some gnuts Okay, so why Do you want to see a, picture Actually, I know and I was like I I legit have nothing against craig.

Jeff:
[45:28] I just think it's a funny joke funny runner That'll have to be the title of the show, I guess.

Shannon:
[45:38] You're trying to get the splinter out of your finger, aren't you?

Jeff:
[45:40] I am. It's bugging me. Do you want to tell us how you got that splinter?
I think I just got it. Woodworking.
Well, let me... I had this one yesterday.

Shannon:
[45:48] You were talking about making stuff, so.

Jeff:
[45:50] Yes.

Greg:
[45:52] And a while back, I just sort of got ahead of myself, and I was like, I saw some things for purchase, and I was like, yeah, I'll buy them.
And I came to the realization later that I'm not good at making things.
I have shaky hands. I just don't have the right, both the mindset and just the right, like, physical tool set, let's say, to do it.
So I have these things that, first of all, I just want to give you. If you want them, cool.
If not, I don't know, do whatever you want with them.

Jeff:
[46:24] I'll probably make them and give them back to you, but yeah, let's see what we got.

Greg:
[46:27] This is an oscilloscope.

Jeff:
[46:28] Okay. Actually, I probably go downstairs and give you a completed version of this.
I probably, there's, there's someone cloned this oscilloscope kit and all the Chinese people sell this thing and I bought one because real oscilloscopes are expensive.
I Could do through the magic of buying two I Could give you a completed one of these and like now the time takes me go upstairs and come back up That that is come on.

Greg:
[46:58] Are you sure but that wasn't what I wanted find it that quick.

Jeff:
[47:02] Yeah No, I saw it already today.

Shannon:
[47:03] Oh, wow.

Jeff:
[47:04] I know exactly word Wow, but let's see.

Greg:
[47:07] So here is I Can build this one for power and I had some nine volts to in here Um, and this is a function generator for...

Jeff:
[47:18] I don't have a function generator.
Yeah, no, these, these, um, your eyes were bigger than your mouth.
These are not beginner soldering projects. Yeah. That one, um, was fairly involved. And, and I mean, this is a big bag of parts here too. So. Yeah.

Greg:
[47:34] So when I saw them, I was like, oh, okay.
And realized that I...

Jeff:
[47:42] This one doesn't come with the acrylic case.

Greg:
[47:47] Even doing like fake, like simple stuff, I'm just not good at. Like I made some...
The craft project that I most recently did was there are these little magnetic ledges I put into Fermi's terrarium, and I drilled holes and took plastic plants and hot glue and put a little plastic plants in there so that the ledges have like hiding spots.
And this it looks like crap. I just I just am not good at this kind of work.
So first of all, have at it. They're yours.

Shannon:
[48:28] Do what you want with them.

Greg:
[48:30] The second thing, however, is an ask.
I'd like you to make something for me and I will pay for all of the parts and for your labor as well. What is it?
The first thing I want you to make, you made before.
I want an acoustic levitator.
It's one of the coolest things you ever made. I want one. I want to have one.
You know, have you seen this before?

Shannon:
[49:02] I don't.

Jeff:
[49:04] You might've seen pictures. It's the thing that I made with Allie.
Made the styrofoam beads float.

Shannon:
[49:10] Yeah, yeah, yeah, I did see it. I did see it.

Greg:
[49:14] Is ultrasound to make standing waves? Yeah, I totally want one.

Jeff:
[49:18] Okay. Yeah, I know price isn't a thing for you.
The ultrasonic transducers are the priciest part of that. Yeah, I figured it was gonna cost a hundred bucks to get like this.
$70 when I built it before.

Greg:
[49:35] And then once you have that, I have a second project.

Jeff:
[49:37] Okay.

Greg:
[49:40] Um, we'll taste the beer and then we'll see what we think about the second project.

Jeff:
[49:44] Taste the beer.

Greg:
[49:45] Well, we should talk a little bit about the beer.

Resurgium: A Classic Beer for Sour Beer Aficionados

Jeff:
[49:48] Yeah, the Resurgium, the cool ship Resurgium from Allagash, 2015 bottling.
We got this when we were up there on our trip and we had the seller's tour.
So we got to peek through the little through hole to look at the cool ship.
If it wasn't raining that day, the host said she would have let Shannon and I go around and walk into the cool ship room and get to see everything.
But yeah, they had some real whales for sale in the cellars.

Greg:
[50:18] I would say this is really good. This is sort of a classic, classic goods.
It's got like everything I would want from there. It's also something that is not a beginner beer, right?
This is not something that you would bring somebody who's new to beer and say, try this.

Shannon:
[50:32] No.

Jeff:
[50:33] Now someone who has got their sour beer training wheels off, right?
This one has fantastic complexity. It's not too tangy, too sour, too bready.
It's not too, yeah, it's as far as gooses go, this one's subtle, right? This one, but it's not boring.
It is, it's right in the middle of all the things you want.

Greg:
[50:57] Yeah. This is really, really good. It is.

Shannon:
[51:02] It's hallagash.

Greg:
[51:06] So the next thing that I'd like to make, once you're done with that, is we've actually talked about it, or you mentioned something about it at one point.
And in thinking about it, yeah, I want one too.

Shannon:
[51:23] You already have a bowl.

Greg:
[51:28] One of the coolest things that Jeff and I did physics-wise ever was we made a cloud chamber.
Those are, it's really cheap to make a cloud chamber, but it takes up a lot of space and got to get dry ice.
I like a peltier cold cloud chamber.

Jeff:
[51:50] All right. Yeah. So Shannon's like, what's a cloud chamber? Some of the listeners, most of the listeners probably are too.
Cloud Chamber, the one we made before, let's describe the one we made before, then we'll talk about the Peltier cool one.
It's a very basic DIY science project that you can do with an elementary school kid.
You get an aquarium, you know, like a, what is that, five gallon, 10 gallon aquarium, whatever, the ones that are like this big, right?
The size of several bread boxes, whatever.
And then you have to hot glue some felt to the bottom of the aquarium.
And then you soak that in alcohol, like 99% isopropyl alcohol.
And then you flip it over and you put it on a cookie sheet.

Shannon:
[52:45] You flip the aquarium over?

Jeff:
[52:46] Yeah. Oh, okay. So the alcohol's in the felt. And then you put that on a cookie sheet.
open side down and you put dry ice underneath the cookie sheet and The cold yeah, the cold radiated radiates up through it.
It causes the alcohol vapors to condense So you actually it's like, you know, those you know, it was super duper foggy Yeah in Maine you can in the cloud chamber You can see the particulates of alcohol vapor and then so it's a cloud whoop-dee-doo do.
Cool part is when high energy particles from outer space fly through it, you see the little trails they leave. They zoop.
So you can see these little trails through the cloud.

Greg:
[53:30] You literally see particles. Well, you see the effects of particles, but you see, you know, cosmic rays and stuff like that.
You can, it's a way to actually demonstrably see subatomic physics right there.
And it's real, it's real easy to do.

Jeff:
[53:48] And you could also bring in your own sources of ionizing radiation, like the smoke detectors that have americium in it.

Greg:
[53:57] Yeah, I pulled apart one and you could see like the little helium alpha particles come out.
So it's just, it's a cool thing, but take some space. You got to find dry ice, all that stuff.
So a Peltier cooler is a thermocouple, basically, in reverse.
It uses electricity to create a, you know, a hot surface, which then it causes there to be a cool surface.
And so instead of, instead of using a dry ice, which is, you know, you have to get it, you can actually turn on your Peltiers and your fans.
So your thing can cool down enough, but then you get it cold enough so that you can have a little surface that you can do the, to have your own little cloud chamber or like cloud, like it wouldn't be a chamber so much as sort of a...
It's still a chamber. It's a smaller. Yeah.

Jeff:
[54:58] They're more cylindrical, I think.

Greg:
[55:00] It also requires light coming in it. Like you'd have light that's very close to the bottom in order for it to hit.

Jeff:
[55:09] Yeah, you need a raking light that shines across it. So it illuminates the mist, the vapors, the condensed vapor a certain way.
And yeah, it's really like, I mean, when we build it and like, you're like, we're in the basement and you know, these particles are still zipping through. It's wild.
One of the most like, wow, science things for me, of the science things we've done over the years, when you got that first telescope, that three and a half inch telescope, And we set it up and we saw Saturn's, Jupiter's moons.
I don't know, that was awe-inspiring for me. It was take your breath away kind of thing.
I can do science with a tool. Not just reading about Jupiter's moons or watching it on YouTube, I'm looking at it right now.
Yeah, that made such a huge impression. Like, I mean, the solar eclipse was better, but not just a bit.

Greg:
[56:25] I mean, the solar eclipse, you could go see Jupiter almost any clear night. Yeah.

Starlink and Light Pollution: Awe-inspiring but Controversial

Shannon:
[56:31] So speaking of stars and sky and space and everything, tell Greg what we saw Sunday night when the fireworks were going off at camp. For the final night.

Jeff:
[56:47] So at the end, previous years at Maker Camp, they had built this large wooden thing and burned it in like, you know, Burning Man kind of style, right?
But this year they had expanded the number of tents and stuff, I guess there wasn't room for the burn. So they had a small fireworks display.
And right in the middle of the fireworks display, Starlink flies by.

Greg:
[57:09] It was awesome like a a chain like yeah Yeah, starlings like all in a row look at your train like a like a satellite train so it must have been recent Dave that they launched because normally After a while they spread out.

Jeff:
[57:28] Okay at an arm's length. They were probably you know, like thumb to point your finger apart Yeah, so it must have been really recent after a launch so.

Shannon:
[57:36] Must have been then. It was really cool and I think.
It was very distracting. I mean, everybody was looking, well, probably at least so many people were like, they were like in awe.

Jeff:
[57:52] And I'm like, fucking light pollution, you know, because astronomers don't like Starlink because they get in the way of your photographs and stuff like that.

Greg:
[58:01] So, well, there are two reasons not to like Starlink.
One is, yeah, they, they get in the way, but you can, but you know, We know enough about orbit you can accommodate for that Optics are good enough that you can and computers are good enough that you can take that away It's a you know amateur astronomers have a worse time with the professional astronomers but professional start we're still just don't like it because you know, the other problem is you're putting up a lot of items there and There there's a whole lot of space out there so it's not likely that things will collide but over time it kind of becomes inevitability.
And then you get an area that is at least on like a particular orbit on a particular angle.

Shannon:
[58:51] Over polluted.

Greg:
[58:52] Over polluted. And you get sort of a mini Kessler syndrome type situation, which is not great.
So Kessler syndrome is the idea that a whole bunch of orbital junk hits and you just get just shards of stuff everywhere. And so you can't even get off the planet anymore because nothing, can can go out without being hit by.

Jeff:
[59:11] Two satellites crash and make a bunch of pieces and those pieces crash more satellites. And then all of a sudden you have a cage over your head because you can't launch.
So that's, will it happen? I don't know.
I mean, the probability is pretty low at this point.

Greg:
[59:26] Those things are also at a low enough altitude that most of, you know, even if stuff happened, most of the stuff would, would, after like five years or so, de-orbit.
So it's not as huge a deal, but it is just like...
It's one of those things where, if people aren't particularly careful, things can get out of hand pretty quickly.

Shannon:
[59:50] Kind of like pollution here.

Greg:
[59:53] Yes.

Shannon:
[59:53] On earth.

Foul Mouth Brewing introduces Flanders Out Bruin

Jeff:
[59:56] All right, let's open up the Foul Mouthed.

Greg:
[59:58] So.

Shannon:
[1:00:01] You want my glass, sir?

Greg:
[1:00:03] This is from Foul Mouth Brewing. This is another source of Flanders, Flanders Out Bruin.
7% alcohol by volume, 18 IBU.
I want you to do me a favor, Jeff. Could you read the description that's on there? And I'll read the description that's on Untappd, because I happen to know the description on Untappd is better. Okay.

Jeff:
[1:00:27] So on the label, right underneath, on the side here, we set aside a portion of surf squirrel brown ale every Thanksgiving season to be aged in port wine barrels with fresh local cranberries for the following year's festivities.
We're thankful for all the wild yeast that ride in the barrels, ride on the berries like a bunch of pilgrims. They make this beer great.".

Greg:
[1:00:53] And that's cool. Like it's Falmouth Brewing making a very cool and good story.
And I think I think that's nice. Here's what they have on untapped.
Biscuity malts add a pleasant nutty flavor to this brown ale.
Then we age it on cranberries because we are fucking Americans. Really? Yeah.

Jeff:
[1:01:14] They're foul mouthed.

Shannon:
[1:01:16] They're foul mouthed brewing.

Greg:
[1:01:18] Yep, foul mouthed brewing. And so when I read that, I was like, that's fucking great.

Jeff:
[1:01:23] This one was bottled. Oh no. They had the date backwards.
I thought it was bottled in 2014, which was impressive because I'm surprised they were that old No, it's bottled in 2020 on 1014 bottled in 2020 2020 2020 So this is from far in the future. Yes.

Shannon:
[1:01:47] I wonder if that 2020 will be like the 2020.

Greg:
[1:01:51] Still using glass bottles for some reason.

Jeff:
[1:01:55] Well, they sent it back on the time machine that it was invented in 2020, 19.

Greg:
[1:01:58] I guess once you have a time machine, then I was going to say it only took him a year to send that, but I realized once you have a time machine.
Yeah, it doesn't matter anymore. Oh. Okay, so we have a brown, hazy, and not because it's a hazy IP, it's hazy just because there's particulate matter in here.

Shannon:
[1:02:28] It's floaties.

Jeff:
[1:02:32] The aroma has that kind of Flanders-y tang, where there's kind of sweet tarts, or I want to say I smell the cranberries too, but the tang is Flanders-y.

Shannon:
[1:02:43] I smell chocolate covered cherries.

Jeff:
[1:02:46] Yeah, you do. Yes. You're totally allowed to smell chocolate covered cherries.

Greg:
[1:02:50] You do, and so do I.
I smell, I smell Craig's cologne.

Jeff:
[1:03:02] Had to be on the way up to Maker Camp to see Craig.
We stopped at Full Frog Brewing in Williamsport, Pennsylvania.
And they had, I don't remember the name of it, they had two sour beers on.
I had the one, it tasted like, like the black forest cake, it tasted like cherries and the icing.
Oh my God, it was so good. And it wasn't a chocolate stout or anything like that. It was a Flanders like this, but it just had those flavors that was like, this is, this is really good.

Tart Cranberries and Dark Chocolate in the Beer

Shannon:
[1:03:43] It's not too sour.
I taste the dark chocolate. Oh, there, it is. Okay. The cherry.

Greg:
[1:04:00] Cranberries are an interesting fruit, right? Because you don't have them often.
Generally because they're ridiculously tart. They're just too tart to eat on their own. like rhubarb, you gotta cook them.
Um, there's a bit of that in here where, whoa, that's really tart.
Not in the sense of it's like too tart and like, uh, you know, closing your lips like puckering thing, but in a sense of, Ooh, I can taste that over tart cranberry thing.
Um, I don't think it goes overboard. I just do think it's there.
And I think it's something to bring, you know, to the forefront.

Jeff:
[1:04:45] Yeah.
The, it's good. I think the body's a little on the thin side for me.
I want a little more body to it.

Shannon:
[1:04:55] Oh, see, I like it because it's not in your face sour. Right.

Jeff:
[1:05:02] Well, my body, I want more chewiness to it. Yeah.

Greg:
[1:05:04] I think this could do with a little bit more maltiness, you know, a little bit of sweetness to counter that tart.
Um, and whenever I drink an Albrecht, of course, the first thing I compare it to is, is a Petrus. Cause I think that's sort of the, the archetypical.
And I think the Petrus has more body.

Jeff:
[1:05:25] This one has way less acidic to it than a lot of Flanders has, right? This one's more bretty.
Um, what else? I mean, it's, yeah, I think it's mostly bread, right? I mean, and then the tart comes from the fruit. Yeah.

Greg:
[1:05:42] Yeah. But there's a lot of like, because the cranberry when you don't roast it, it's kind of tart and not much else. Yeah.
And there's a bit of that cherry that comes through a bit of the berry stuff.
But I mean, you couldn't do this with roasted cranberry because I bet that would just make the beer gross.

Jeff:
[1:06:07] Maybe not all. Maybe a portion would be good, right?

Greg:
[1:06:11] Yeah.

Jeff:
[1:06:12] Remember this was aged in port wine barrels with a wild culture.
I think there's a subtle play of that kind of sweet wine kind of thing there.
Maybe I'm just hunting for it because I know there's port wine barrels.
I think there's a little bit in there.
Also a little bit of oak is apparent when you look for it.

Greg:
[1:06:35] Another interesting thing about cranberries, well actually not really about cranberries, but sort of kind of related is I recently learned about apples. Okay.
About, you know, Johnny apple seed and that whole thing in this country.
So apples are not a true fruit or they, they aren't true to fruit, I should say, in the sense that you can't just take an apple and plant the seeds and get apples that taste like that.
Okay. Um, apples in general, like first of all, the first apples were like cranberry, like ridiculously tart, tiny things.
But most of the time, if you, you know, you plant various seeds of apples and you're going to get some gross fruit that tastes either nasty or just, it's just not what you want.
And so almost, so all the apples that we get are, you know, they're cuttings that are made of the right apple fruit.
And then there are places that do grow a lot of seeds and then one fruit out of a meadow of apple trees will be, okay, yeah, here we go, we found one.
So it's weird that that's how new fruits like that are made by finding the one gem in a ridiculous amount of attempts And then just taking the cutting from that tree and cloning it over and over and over again.

Speculation on the Possibility of Mutations in Apple Trees

Jeff:
[1:08:02] And that's wild that, so apples are the pandas of the, the fruit tree world?

Greg:
[1:08:08] Well, there, there are a bunch, there are, it's not just apples.
Apples are just one of the many fruits that you can't just take seeds and, and grow and plant.

Jeff:
[1:08:17] So you, I would have thought, I thought what you were going to say, and I knew some of the Johnny Appleseed cuttings thing.
I thought you were going to say is that you can't just get a grocery store apple and plant the seeds and get things.
I would have thought if you ordered, I would have thought you could have ordered apple seeds from an apple seed supplier and got apple trees, but it sounds like that's not a thing.

Greg:
[1:08:42] I don't think it is. Like, unless the information I got was wrong, you know, I'm not a botanist, but there are definitely, there were a lot of fruits they mentioned that are like this, that you just can't, you can't just plant.
I think oranges are like this too. You can't just plant a seed you get and say, yeah, I'm going to have an amazing tree that's going to give me amazing fruit.

Jeff:
[1:09:05] I wonder if there'll be a mutation, like I wonder if anyone will ever find the mutation of the apple tree where the seeds are.
Producing the good trees.

Greg:
[1:09:14] That's a, that's a question for a botanist, really, whether that can happen.
If a, if a fruit that is generally not true would, could turn into one that is true. Oh, okay.

Jeff:
[1:09:29] I never heard the term true fruit before. I would have never thought about it as.

Greg:
[1:09:33] True to fruit. I forget what exactly.

Jeff:
[1:09:35] I would have never thought that.

Greg:
[1:09:39] Um, that's why it was so crazy to me. Like it was, it was such a cool thing to learn. Cause I, I never thought. But yeah, I never thought that.

Jeff:
[1:09:44] You would think the species of trees, or whatever's, but trees that don't generationally produce edible food would be things we don't care about.
You know, things we never discovered.
Who found that one apple tree and be like, how many years does it take to realize these seeds suck? I need to graft it, you know?

Greg:
[1:10:07] Well, that's why apparently Johnny Appleseed went around just planting apples everywhere he could find some that were good.

Jeff:
[1:10:14] Oh, okay.

Greg:
[1:10:15] Right. And so that was a lot of his, you know, that was why he was going around making everybody plant apples because he wanted to find good apples.
But when you think about it, your, your average a raccoon isn't going to care if this apple tastes like a golden delicious or not.
It's, it's food for a period of time and that's what they care about.
So the tree doesn't need to create a grocery store. apple, humans decided.

Jeff:
[1:10:42] I get it, I'm not saying it's bad evolution, I'm just, it's just wild.
I would have thought the...

Greg:
[1:10:49] The golden blitz is, by the way, one of the worst apples. Sorry.

Jeff:
[1:10:55] Go ahead, sorry Jeff.
I was thinking like if it was such a rarity and that's why I guess Johnny Appleseed was the one who you know just spent his you know career trying to you know get enough graft stock to be able to you know have apple orchards but um like if it's that much of a unicorn like how did it even make it attention you know like like how did enough people know that apples were something you'd you'd want to eat, you know?

The Historical Use of Apples for Fermentation and Cider Making

Greg:
[1:11:27] I, it happens like all fruits, right? Bananas.

Jeff:
[1:11:29] But I guess, you know, crab apples, I mean, just cause you wouldn't eat them like a grocery store apple. I know people can ferment crab apples.
You probably can bake with crab apples.

Greg:
[1:11:41] Sure. Yeah. That's another thing that of course, apples were very good for making apple jack and all that kind of stuff.
So it wasn't, so when you had apples, even if you couldn't make them into amazing pies and sell them on the grocery store or sell them at your corner market, you could make fermented beverages from them. And so there you go.

Jeff:
[1:12:00] And also pre-refrigeration, you know, I mean, apples didn't last very long.
Apple pies didn't last very long. They mold, right? But apple cider, stable.
So, you know, as part of a necessity, and I thought that was part of the Johnny Appleseed lore as well as it was mostly about cider.

Greg:
[1:12:20] I'm sure that I'm not covering the entire story.

Jeff:
[1:12:23] Yeah, I thought where you're going initially was grafting and cider making, but.

Greg:
[1:12:30] Nope, just weird botany.

Jeff:
[1:12:32] Weird botany. All right. Last beer, Fiddlehead, Imperial Hodad. Okay.

Greg:
[1:12:41] So we're going from a couple of stowers to a stout, I think, right? Am I getting that right?

Jeff:
[1:12:53] No, it's an IPA. Okay. Porter. Porter. Bourbon Barrel-Aged Porter with Coconut, Cacao, Vanilla Bean, and Lactose.

Greg:
[1:12:58] I had the page up, but not the right place. 9.5%, Alkali Volume, Heftier Base of their Ho-Dad Porter, Aged in Bourbon Barrels, Conditioned on Coconut, Cacao, Vanilla Bean, and Lactose.
So expect us to have mouthfeel.

Shannon:
[1:13:16] I expect it to be delicious.

Greg:
[1:13:21] Head is uh where are they?

Jeff:
[1:13:23] Stratford, Vermont.

Shannon:
[1:13:24] Yeah.

Jeff:
[1:13:24] Who else is from Stratford, Vermont?

Shannon:
[1:13:26] Oh well, no one. Not Craig.
Not Craig.

Jeff:
[1:13:32] I'm disappointed.
Alrighty this has one of those kind of frosted bottles. Oh, yeah fancy.
You want the extra mile with a Coating on the bottom.
No, this is just Frosted where the cap goes.

Greg:
[1:13:52] Yeah, but now yeah, it is frosted cool Nose on this.
Oh, yeah, and the lips too And the eyelashes Yeah dark very very dark barely as highlights if you hold up to the light It has oh Really like woody chocolate right up front bourbon II chocolate Urban barrel vanilla speaking through coconuts real throw in the nose.

Shannon:
[1:14:36] Yeah Very heavy on the coconut actually, if you really stick your nose in there.

Removing Foam with Nose Oil

Greg:
[1:14:45] Sticking your nose in there is one way to, to get the foam to go away.

Jeff:
[1:14:50] Goodness. Remember that?
Oh, nose oil? Yeah. To make the foam go away.

Shannon:
[1:14:56] That was a friend of yours, right?

Greg:
[1:14:58] No, that was, that was a podcast that you were listening to and you were.
It was either a podcast or a beer or a YouTube thing. I forget.

Jeff:
[1:15:08] And you were complaining about it. We've, we've called back to, the story is somebody.
I thought it was a friend of Greg's. Greg thought it was something I saw.
I don't know. But somebody said, you know, if there's too much foam in your beer, you can wipe your finger on your nose and then touch the foam and the oils that you wipe off your nose will make the foam dissipate. Okay.

Shannon:
[1:15:35] Well, it's probably true, but- It is true.

Jeff:
[1:15:37] We're gonna have to like have AI search our back catalog to figure out where this came from.

Greg:
[1:15:41] It'll hallucinate. Oh my gosh. I'm just smelling it.
I'm getting even like a graham cracker thing with the chocolate, just a little marshmallow.

Jeff:
[1:15:55] You should take a small sip because it's way better than it smells.

Shannon:
[1:16:03] It's Stratford. It's Stratford, Vermont.

Jeff:
[1:16:08] It has the things I'm looking for. It has the body, it has the booziness, it has oaky flavors, it has vanilla, coconuts playing in there a little bit.

Greg:
[1:16:21] That is exceptional.

Shannon:
[1:16:23] Yeah.

Greg:
[1:16:25] That is just so many good flavors on top of one another and in a way that's balanced. Very balanced.

Jeff:
[1:16:34] It tastes like some of those burials that we brought back, but more integrated and combined. More integrated.

Greg:
[1:16:43] Yeah.

Shannon:
[1:16:47] Please tell me you bought two of these bottles. Oh, we got to go back Well fiddlehead's available in town now we just got to convince them to yeah So this this is uh, definitely a bottle to go is 20 bucks totally worth it.

Exceptional Blend of Cocoa Nibs and Barrel Notes

Greg:
[1:17:11] Oh, oh, yeah Yeah, there's You know, a lot of times with, with, with some of this chocolate, how you can get like a little Tootsie Roll thing and artificial thing, there's none of that.
Um, there is, you know, the cocoa nib thing, but, but in a way that's not overly bitter, but it is also bitter enough.
There is the barrel, which is not over burdening the rest of the beer. It's not over oaking it.

Shannon:
[1:17:37] Oh, it's just blends everything in.

Greg:
[1:17:42] And really, as I said, exceptional.

Jeff:
[1:17:44] When you were talking about the cocoa nibs, it reminded me of some of the, you know, kind of artisanal chocolate bars, which have the nib chunks.
So instead of a Nestle Crunch bar with rice in it, it has the cocoa nibs.
But then the cocoa part is coming across almost like, imagine a good Hershey syrup, right? Where it has kind of that soft, that smoothness, meltiness to it, you know? Like if you had like dark chocolate syrup.

Greg:
[1:18:10] Yes, it's not milk chocolate, but it's not overly bitter, but it's bitter enough that it's not like, this is too sweet.

Jeff:
[1:18:22] I bet you Craig would like this.

Greg:
[1:18:25] Well, Craig isn't here, is he?

Dark Chocolate-Covered Coffee Beans and Craig's Tears

Shannon:
[1:18:32] So, this reminds me of dark chocolate-covered coffee beans.

Jeff:
[1:18:38] Oh, yeah, yeah.

Greg:
[1:18:40] This reminds me of Craig's tears.
Yeah, that's really, really good. I'm going to spend my time with this one.

Jeff:
[1:18:54] We could work on our rankings while we're enjoying this.

Greg:
[1:18:57] Yeah.

Shannon:
[1:18:57] Yeah. Well, I know where my ranking on this one is.

Greg:
[1:19:00] Okay. Well, yeah. So founders number one, obviously.

Beer Ranking Discussion: Close rankings and potential flip-flopping

Jeff:
[1:19:15] I'm guessing we're probably going to have like matching. I mean, I'm not going to put words in people's mouths, but I think there's gaps between most of these beers. Maybe one or two, we might flip-flop, but I think we have a pretty close ranking here.

Greg:
[1:19:34] Yeah, I mean, you know what? I will maybe do this.

Jeff:
[1:19:43] As is your prerogative. Hmm. Interesting.

Shannon:
[1:19:51] Hmm What one was this one this was the oh that was the cranberry one.

Greg:
[1:19:56] Yeah cranberry, okay Huh, yeah, I might even I might even do this What No way No, he's a lot.

Jeff:
[1:20:12] Don't don't guilt him.

Shannon:
[1:20:14] I'm not I'm just shocked Why don't you go Gregson?

Greg:
[1:20:18] I'm shocked too.

Jeff:
[1:20:19] You're since you got him lined up. Let's knock him down.

Greg:
[1:20:22] All right.

Shannon:
[1:20:22] Well, let me Get a picture in a picture Make sure you get all the background bullshit post the picture I'll make sure to get up there for my reference and I'm creating a, fruit flies in this one Don't know why he don't post the pictures though for people to see the balls.

Jeff:
[1:20:42] Mm-hmm.

Greg:
[1:20:43] All right in last place We have our French toast bastard who is a French toast bastard.

Shannon:
[1:20:51] Yeah, he's a bastard.

Greg:
[1:20:53] We we Kind of the opposite of the Imperial Like everything way off balance and and overdone and artificial artificial and just like not well thought out.

Jeff:
[1:21:11] And just like, but it went for it.

Greg:
[1:21:15] But it went for it. And there was a sip or two where you're like, OK, and then that's kind of it.

Jeff:
[1:21:23] But it's the only beer that we left some in the bottle. Yeah, it's over half full.
I only poured enough so we can taste it. Yeah, I know, because I knew exactly how this was going to go down.

Greg:
[1:21:36] So this might you know, this is I think this is to the table a little bit shocking to people, I think. But to me, it makes sense.
Schubert rate for I think that it was really confusing as well.
I was very just like. I was like, not, not sure what I was supposed to be tasting and it really hurt it.
Like if anything, the thing that would drag it forward is how cool the idea is and the label, right?
All that stuff's great, but it's the beer that matters.

[1:22:14] Then another thing that I think is, is a little bit different than what you guys might think because I'm going to put the liquid leftovers next because the thinness and the over tartness didn't, didn't sit as well with me as I might have wanted as, as, as I, as I did want.
And I felt like it, it felt like it was missing a couple of pieces.
It felt like a puzzle that was incomplete and The Prison City Brewing, it wasn't incomplete.
It was perfectly drinkable. It was fine. It was just that there was not much to write home about there.

[1:22:58] It was, but it, but it was fine. There was nothing bad about it.
There wasn't any off flavors.
It was just, we were like, you know, expecting great things and there is not much there. Yeah. But I think it was better than the other stuff in terms of the drinkability for me.

Liquid Leftovers: Thinness and over tartness, missing pieces

[1:23:16] Next, then we just, you know, then we, we leap over a gap and, and, you know, now you have, uh, the cool ship, which was great.
And the Imperial HODAD, which is just top notch.
Like, uh, I would absolutely recommend this to anybody, uh, probably both of these, but the Imperial HODAD, especially that that's everything I would have wanted out of this beer.
It gave me. Yeah. That's something.

Jeff:
[1:23:46] Yup. Would you like me to go or would you like to go? Go ahead. Alright.
I'm calling an audible. I'm actually changing an opinion.
You can't do that!
But here's the shocking part. What? Boop, boop, boop. I'll tell you why. I have justification.
Let me get the photograph.

Shannon:
[1:24:21] Would you like me to turn the bottom?

Jeff:
[1:24:22] I got it. I just need a hint when I'm putting the notes together.
All right, last place. The founders. They... As soon as Shannon brought it home, I'm like, oh, I know what this is.
No, they do, or at least they used to, like KBS, the breakfast stout in bourbon barrels, CBS, the breakfast stout in maple syrup barrels, Canadian breakfast stout.
Those were things back in the day. Who knows if they're still good.
But yeah, this is kind of like the next thing. Okay, well, we can't have waffles with our CBS.
Let's make French toast scotch ale. Okay. No, thank you.
I'm gonna put the Prison City in fifth place.
You know, my glass was tainted by French toast.
Shannon's glass, when I tasted it, was kind of murky and non-distinct, and maybe just the flight killed it.
For me, it didn't bring anything interesting.

[1:25:30] Maybe if I had another bottle of this I drank it on the couch while watching YouTube.
I'd say that this is a fantastic reset, but I didn't have that experience tonight to be able to say that.
I'm gonna put the 8.4 in fourth place.
I thought it was better than it came across for Greg. I do agree, it was a little confusing.
There could have been a stronger through line and a main point on that, but I do like how it developed before my sample was gone.
got the body that I wanted and those, those fleshy tropicals, the papayas and guavas were coming through and I'm a big fan of those flavors.
Gonna put the foul mouth in third place.

Foul Mouth in Third Place: Balanced with added cranberry tartness

[1:26:16] Really close. I was debating whether to put the 8-4 up into third place, but I put the foul mouth there The cranberries I thought added tartness that wasn't otherwise in the beer.
So it seemed kind of balanced to me It was curious how it was more Brett-forward than like Flanders culture forward where there was missing the acetic acid that kind of tartness You know, it did not come across like sweet tarts like most Flanders do I'm going to put the Imperial Houdat in second place.
It's freaking delicious. I have one third of 500 milliliters and like, I have enough.
I don't really want more where if I could get a second bottle of that Cool Shivery Surgium right now, I would drink it right now.
So like, because when we're drinking, we're talking about how this was the goose that you want. It's not too tart, has the complexity.
So to me, that's the combination of those things where the flavors in the houdet are delicious and very, very, very well integrated.
I still find that the allagash is also just as expertly put together and it leaves me wanting more.

Shannon:
[1:27:40] That makes sense. I'm not gonna let you sway me, but that makes total sense.
It's kind of swayable.

Jeff:
[1:27:50] You're getting swayed, aren't you?
Yeah, because- What you said doesn't change my ranking, but it might change my fuck Mary. Oh, yeah, yeah.

Shannon:
[1:28:05] All right, I believe we're- Here you go first place.
Yeah first place definitely See that's I can arrange the bottles and get the photo That one and then The No, no there Yeah, there, there, and there, yeah, there.

Jeff:
[1:28:39] So this is the favorite part.

Greg:
[1:28:41] Oh, yeah, just everybody loves is glued. They're like their ears are glued to to their pockets.

Jeff:
[1:28:50] It never either. They hear the bottles clanking, man.

Greg:
[1:28:53] They're they're they're sticking so hard and they're they're trying so much.
And yes, just as fumbling around. Yeah, it is.

Shannon:
[1:29:02] So, um, in last place, surprisingly, we have the bastard of all bastards, the French toast. You haven't tried.

Jeff:
[1:29:15] Actually, she hasn't. We'll have to get a bottle.

Shannon:
[1:29:21] Well, that's, that sucks. It was very disappointing. I don't know.

Greg:
[1:29:25] I saw it in the store.

Shannon:
[1:29:29] And I was like, ooh, French toast, breakfast, you know.

Jeff:
[1:29:33] So we were day drinking at Maker Camp.

Shannon:
[1:29:36] Oh yeah.

Jeff:
[1:29:37] And I pulled one of these, we had a four pack, and I'm like, I'm gonna give her one of these. And she started to drink it, and then she saw what it is, and then she saw it was 11%. And she's like, I gotta do more. I gotta make shit.

Shannon:
[1:29:50] I gotta work with tools. I'm about to TIG weld. We're gonna weld.
I can't TIG weld with an 11%. Well, I can't take well with a with an 11% sound like a good idea No, it doesn't sound like neither does axe.

Jeff:
[1:30:02] Sorry, and we did that It wasn't ad hoc excellent it was in a trailer with the

Redneck Games, stump game, and ax throwing frenzy

[1:30:09] fence like it was Supervised but it was the kind of place where you'd expect someone just roll out some stumps and be just throwing axes in a crowd I mean it was Well, there is that moment when we did have the Redneck Games going on, okay?

Shannon:
[1:30:28] I felt like I was back at home in Brooksville.
The entire week that we were there really because every night when I mean there was a party every night um And a bonfire every night and they got bigger As the day is gone and and, the parties got bigger and and Yeah, things got crazy, but you played a game played stump you did It's a bar game where you have a stump and a nail and a hammer and you try to drive the nail in, like, the whole way with one hit.

Jeff:
[1:31:07] There's different variations of the game. We were playing an elimination version of the game, where you had to flip the hammer and catch it. However you catch it is how you had to swing it. So if you made a bad catch, you're going to have an awkward swing.
And then you hit someone else's nail and it's a last man standing.
If your nail's not buried totally in the stump, you win.

Shannon:
[1:31:27] This stomp that I have pictures of it it was It's almost as big as this kitchen table, yeah, and it was this It was huge.
This tree had been like 18 inches deep.

Jeff:
[1:31:43] Yeah, and It wasn't quite circular, but it was over three feet in diameter.

Shannon:
[1:31:48] Oh, well, yeah, because I couldn't reach over it I couldn't even reach half, I might have been able to reach halfway.

Greg:
[1:31:56] For those of you who know metric, look it up.

Shannon:
[1:32:01] Okay, back to my, my, um, surprising, uh, evaluation of these wonderful beers that we had. Last Place Founders.
Number what how many we have six? No. So number five we had the Prison City.
Yeah. Yeah I Was really surprised I thought that one was gonna be good, but it just I don't know I just didn't have a lot of flavors.
It was very muted like Greg said in third fourth Wait, where am I fourth place? face.
The Shubaru's 8-4. Yeah. Which also surprised me because like I said, I just had this a few weeks ago on tap and I had two of them and I really enjoyed it.

Greg:
[1:32:59] Probably was a lot fresher on tap.

Shannon:
[1:33:00] That's my explanation. Yeah. But it's up against a- You're so confusing.
She put numbers on her notes, but she- The numbers- numbers backwards so her number one beer is her last the first beer she's going to read the number one is that number is the first one we tasted tasted i the numbers are how we went in the order so yeah although one and two are are six and five okay that's funny um all right So in third place, then we have, uh, what was this?

Greg:
[1:33:36] The liquid. The fuck you from, from motherfucker.

Jeff:
[1:33:39] What's it called?

Shannon:
[1:33:40] The foul mouth.

Greg:
[1:33:41] The foul mouth.

Shannon:
[1:33:43] The foul mouth. Yeah. Yeah. Yeah. It, um, it just, it was really good, but dumbed down a little bit.
I did really like the, if I, I think if it wasn't for the cranberries, It really wouldn't have much of that tartness that you expect and the sour.
And I don't know, it was good though. But yeah, it's up against a tough crowd.
So second place, we have the cool shit.
Almost swayed, but there's still the...

Jeff:
[1:34:24] It's all right, babe.

Shannon:
[1:34:25] Yeah. And then first, of course, that hoedown, which I'm still drinking.
But I agree. Like, you can't drink a lot of it.
It was like that Pizza Boy one that I had, the sunny side up.

Jeff:
[1:34:44] Oh, it was coffee barrel, sunny side up. Yeah. Sunny, coffee style.

Greg:
[1:34:49] Yeah.

Shannon:
[1:34:49] It was a coffee style and that was excellent, but it was like this, you know?
And it just, It's full of flavors and they were blended so perfectly together But you really can't drink a lot of it.

Greg:
[1:35:09] It's true. It's true and Because you said that in for my fuck Mary kills, I think you did you didn't swing me in ranking But yeah, you know, I think that the cool ship is is the is the Mary in the fiddlehead Becomes the like Sports Illustrated model who you're like, yeah Yeah, I gotta fuck you Greg.

Jeff:
[1:35:27] Who are you gonna kill?

Greg:
[1:35:28] I'm gonna kill Craig.

Deciding on Marrying the Cool Ship

Shannon:
[1:35:38] That was awesome. All right, I'm gonna be good I could do I could put craig in this one, too, but I won't Hold on a second here spicy what?
I had to I had to that was just too perfect So you should have kept the going I should have right.
Yeah I mean, you just have a bed everywhere he goes I'm just having fun and drinking so anyways, yeah, I'm going to marry the cool ship because the cool ship is just yeah every day all day And I'm going to definitely fuck the shit out of the ho dad, Got a big dick too, Not too big but like big yeah, yeah a lot of girth.

Greg:
[1:36:41] Mm-hmm.

Jeff:
[1:36:41] Fuck me her daddy Now I'm killing that stupid bastard, yeah Yeah, I think I'm gonna you know, I agree cool ship is the Mary that who that is the fuck and I'm gonna abort the French toast bastard All right, all right, this is great see you next time, Thanks everybody see you next time see ya Let me do a fade out before you do that no, I want to stop it just stop man just stop Animal Spirits.