Transcript

Greg:
[0:07] Press Beer Radio episode 517 on January 13th, 2024.

Welcome to Press Beer Radio.

Jeff:
[0:18] Welcome to Press Beer Radio.

Greg:
[0:20] Live on tape from the kitchen studio.

Jeff:
[0:24] I'm Jeff.

Shannon:
[0:25] I'm Shannon.

Greg:
[0:26] I'm Greg.

Jeff:
[0:27] And we're back for the new year. And we have some beers.
Surprise. Really changing it up this year.

Greg:
[0:37] Called craft beer radio to have some beers and yet here we are here we are what do we have first jeff what's on this list.

Jeff:
[0:46] This is the shredding pow the west coast style ipa from hop farm brewing company shredding.

Greg:
[0:52] Pow like a.

Jeff:
[0:54] Short for powder because there's ski goggles on the that would make sense.

Greg:
[0:57] Oh it is a west coast style ipa i believe on the side of it it has information.

Jeff:
[1:06] Hit the slopes with our west coast style ipa dry hopped with galaxy nelson savan and uh that'll avalanche the senses with notes of grapefruit blah blah blah blah blah and lift the lift in shredding pow perfect beer for the lift and shredding pow good.

Greg:
[1:27] Slang for skiing in the freshly falling snow.

Shannon:
[1:30] Kind of like what we could be doing right now in the freshly falling snow.

Greg:
[1:35] There's no snow out there.

Shannon:
[1:37] At the slopes, though.

Greg:
[1:39] Oh. Well, yeah, there are some slopes out there that got huge blizzards, right?

Shannon:
[1:44] Yeah.

Greg:
[1:46] But I'm not a skier, so.

Jeff:
[1:48] All right. So West Coast style IPA, so it's not supposed to be hazy.
Now, this one has some haze to it, probably from the hopping.
It is a gold with a light and diminishing head.

Greg:
[2:06] It's a galaxy in there, right?

Jeff:
[2:08] Yeah. Galaxy and Nelson.
First thing I smell is kind of grapefruit, grapefruit pith.

Greg:
[2:16] I was thinking guava, actually. Okay.

Jeff:
[2:21] Get a little bit of that, too.

Greg:
[2:24] There's a bit of, like, sulfuriness there. Grapefruit doesn't have that sulfuriness, so.

Shannon:
[2:33] It's really cold.

Greg:
[2:35] It is very cold. This was, I just bought it right before I came here.

Shannon:
[2:40] Oh, okay.

Greg:
[2:40] And so it was in the fridge. It had actually just arrived at the store that day, so.
Who knows? i have no idea what it tastes like um but i grabbed a four pack so.

Jeff:
[2:54] Well we're waiting for it to warm up i have a gripe so there's no it's a science great well it's a it's a science fiction okay so in those spoilers for um the last episode of the current season of for all mankind oh yes that that show so it's a decent show it's enjoyable i like it i like it's it's imagining the first settlement on mars in this season you know so okay it's the fourth season and it's they have they have a base on mars and.

Greg:
[3:31] They how do they power it.

Jeff:
[3:33] Uh i they probably cover that i don't remember yeah probably fusion i don't know yeah they have fusion they have fusion yeah they have fusion in 2003 and for all mankind sure it it put all kinds of people out of work for that's part of the plot line is like all the old energy sector people out of work it was a big kind of change you know sea change in labor force and stuff like that but they also.

Greg:
[3:59] They have magic.

Jeff:
[4:00] They discovered fusion um well the magic part so the gripe for me is they discover

Gripping plot twist in a science fiction TV show analyzed.

[4:07] this asteroid that is going going nearby mars and they want to capture it into orbit so they can mine it because it's, a gajillion dollars of palladium and shit like that right sure um and nasa it like nasa russia they're kind of working together and they decide they're going to use a gravity assist on mars to set in a directory trajectory towards earth right and uh so because it would be cheaper to mine at at earth, earth would be able to reap the rewards better than mining it at Mars and transiting.

Greg:
[4:41] Don't put it in L one or don't put it in a Lagrange point where it's going to be stable and, and not going to hit the earth and all that stuff. Right.

Jeff:
[4:50] Well, anyway, the, the, there's this, there's only, let's say there's 70 people on Mars.
Like that's the size of the crew. Maybe, maybe 140, maybe double that.
Right. That's how small the base is.
And a couple people have like, Mars is their home now.
And they feel if this asteroid gets rerouted to earth, then all the space agencies will minimize their investment in Mars.
And so they, it's a heist, it's a heist caper where they decide to.

Greg:
[5:19] It's even worse than I thought it was going to be.

Jeff:
[5:21] So they decide to break in and basically reroute the burn so it injects it into a Mars orbit. Okay?

Shannon:
[5:31] Mm-hmm.

Jeff:
[5:32] But the thing that gets me is if you wanted it to get into Mars orbit, you'd want it to fall deeper into Mars' gravity well.
So you would start the burn earlier, not let the burn go on longer.
That would be ineffective. ineffective because you'd want it to get in closer on the flyby so it gets captured versus.

Greg:
[5:51] Well you're thinking not thinking about orbital mechanics right here i think no no no because you're what you want it to get the point is to circularize your orbit once once you get it to the right like apogee right so you're, Or I don't know. I'd have to think about it.

Jeff:
[6:12] Yeah. So I don't know. But in implementing this, they overrode the engine shutoff. So it burned for longer.
Maybe it works. But I'm looking at like they have diagrams and stuff.
And it's like you'd be more effective to have it pull closer to Mars on the ingress so it gets deeper in the gravity well and captured.
you know so you would start the the maneuver earlier than if you were trying to use it as a slingshot towards earth i.

Greg:
[6:42] Don't know orbital mechanics is is fun.

Jeff:
[6:45] Okay it.

Greg:
[6:46] Doesn't work intuitively so.

Jeff:
[6:48] Beer's probably warm now so but.

Greg:
[6:51] I will say like i thought it was going to be about oh they they accidentally threw it towards earth and they can't capture it it's going to hit the earth but no.

Jeff:
[6:58] No so when they first discovered this asteroid that's what i thought it was i I thought it was going to be a extinction of life on earth kind of thing.
And then everyone would have to work together to reroute the asteroid.
That's what, that's what I thought it was going to be when the, the lonely astronomer at the telescope, sure.
You know, the radio telescope or whatever does, you know, discovered the thing, but that's not how it worked out.
This beer has a dankness and a hop bite to it. Like it's, it's like scratchy.

Greg:
[7:28] Yeah. But it's, It's West Coast without being like bitter bomb.

Jeff:
[7:37] Yeah. It's almost like a bit fresh hopped or, or the essence of hops versus hopped beer.
Like it's so green, you know, like when you take a dry top even and roll it in your hands, kind of, it's, it's closer to that than usually comes across in beer.

Shannon:
[7:54] Yeah. So this is very fresh.

Fresh and green flavors in the West Coast style IPA.

Greg:
[7:55] I don't know if there's a date on this, but like I said, it came that day to the store.
So I expect this, you know, it was right off the line practically.

Jeff:
[8:04] Yeah, so in beer, Shannon, tannins is almost always a production flaw where you mash too hot or steep the grains too long.
You don't normally, I mean, if you extract tannins from the husks of the grain, that's a mistake.
So usually it's probably something else you're tasting.

Shannon:
[8:20] It's just kind of minerally to me.

Greg:
[8:25] Literally is a good pick yeah because i think it's it's got so much of that bright kind of and really fresh that it's um uh yeah it does have like a like yeah almost minerally or gravelly or something like that feels yeah i mean it.

Jeff:
[8:41] Does kind of have this like.

Greg:
[8:43] Chunky pseudo.

Jeff:
[8:44] Gritty mouthfeel like it's not like it i don't think it's like i'm not feeling grits but my brain's saying it's gritty. Yeah.

Greg:
[8:53] Yeah. No, it's not like it's, it's a liquid. Yeah, for sure.

Shannon:
[8:58] It's just, it leaves that. And I'm trying to think of what it is that I, it's candy that I like, but it leaves a gritty kind of texture on my tongue.

Greg:
[9:15] Yeah. Um, it's not like toffee, right? Is it?

Shannon:
[9:18] No, it's not toffee.

Jeff:
[9:21] I remember speaking of candy the times we had had those hop candies that way the hops come through in the candies as a lot like how it's coming yeah.

Greg:
[9:32] Not terrible, not, I think, especially, like, blow your mind interesting, either.
I do, I am a fan of Hop Farms East, so I think that pretty much everything they make, I tend to give them, like, a little bit of a plus 0.5 or something, just because I do like the flavor of that yeast, so.

Jeff:
[9:57] I enjoyed it.

Shannon:
[9:58] Yeah, I like it.

Jeff:
[10:00] It had, I guess the best props I can give it is it had this notable hop punch without getting too catty, too dank, too much of anything, really.
And it was kind of on the bright side, almost like a citrus type, you know, brightness to it. but we're to next.
So I.

Shannon:
[10:31] Was just thinking it's kind of almost a, a grape that isn't real juicy.

Greg:
[10:39] Okay.

Shannon:
[10:39] It's just kind of one of those that it's a purple grape that just doesn't have a whole lot of flavor, but it's got that powderiness on the interesting.
Cause that's kind of what I'm getting.

Greg:
[10:54] Like a Concord grape. Yeah.
Yeah, that is reminding me of some like drinks that I've had that are not alcoholic, but they do have that scratchiness and grape soda might be one of those. So beyond or something.
What do you pick now? So this is the kiln.

Kiln: A Barrel-Aged Stout with Unique Conditioning

Jeff:
[11:20] This is kiln from Definitive Brewing Company.

Greg:
[11:22] This is the main. Definitive's new barrel aging program with a focus on the marriage between adjuncts two bay stouts aged in bourbon barrels and then they say thoughtfully conditioned as opposed to just regular conditioned on vanilla marshmallow and cocoa 10.1% alcohol by volume, ignorantly conditioned still trying lazily conditioned haphazardly conditioned.

Jeff:
[12:00] They just kind of threw it at the barrel, and whatever landed inside the barrel got conditioned.

Greg:
[12:06] Marshmallow truck just fell outside. Let's grab some of those.
All those marshmallow trucks running around.

Shannon:
[12:15] When I was a teenager, I grew up in Florida, and a truckload of oranges wrecked right down the street.
You got a lot of oranges. My friends and I, we were out there bagging up bags and bags and bags of oranges. It was great.

Greg:
[12:37] What do you do with all those oranges?

Shannon:
[12:40] Well, we ate them. Probably gave some to friends. I.

Jeff:
[12:45] Could not remember which one was definitive on our MIDI brewers at Portland.
It was one of the ones that was across the street from Allagash.

Shannon:
[12:54] Oh, okay. Oh, I remember it.

Jeff:
[12:57] The one that was closest right there almost like diagonally.

Shannon:
[13:01] Across the street.

Jeff:
[13:02] Yeah there's so greg just so you're aware um there is four breweries like three other breweries like orbiting alagash right there so like you know they're just banking on the popularity of people visiting alagash and you know make good beer i think we'll taste the definitive here in a moment don't want to pre-sell it yeah.

Greg:
[13:25] I mean why not right i mean if you got a mecca for beer lovers of sorts then you might as well put other beer places there yeah.

Jeff:
[13:35] And it's it's an industrial park type thing so there's you know just buildings and is.

Shannon:
[13:40] This bottle does that mean it's bottle 93 of 250.

Jeff:
[13:43] Yes it does yeah that's pretty awesome, All right, so this beer pours Jet Black with no head.

Shannon:
[13:55] Smells amazing. Yep.

Jeff:
[13:57] The aroma is cocoa-y.

Shannon:
[14:00] Boozy. Campfire. A little bit of campfire. I did get an oakiness.

Jeff:
[14:04] A barrel oakiness first sniff. Second sniff, I was getting more dialed in on the cocoa part, chocolate part, or coffee part.
Vanilla. Big vanilla nose.

Greg:
[14:15] Yes. Lots of vanilla. Maybe a little bit of that marshmallow, too.

Shannon:
[14:18] Oh my gosh what i'll just tasted it it's awful yeah it's terrible, i'm gonna get warm with it.

Greg:
[14:29] Before i taste it first yeah.

Shannon:
[14:31] It does i think it does need to warm up because i took a sip and i really got like just kind of like not.

Jeff:
[14:37] Very good vanilla like oh.

Shannon:
[14:39] Really like.

Jeff:
[14:40] My first sip was kind of like plasticky vanilla.

Shannon:
[14:42] Oh so it's not what i got warm it up.

Jeff:
[14:44] Okay.

Greg:
[14:45] So as i'm as i'm smelling it now i'm getting a lot of like dutch processed cocoa, some of that marshmallow, okay, wonder what chocolate they used.

Shannon:
[15:11] I don't know but i like it it's a really dark very, very dark chocolate.

Greg:
[15:19] I'm not, like the first thing that came to mind was actually Hershey's. No. Believe it or not.

Shannon:
[15:23] Really?

Greg:
[15:24] Yeah.

Shannon:
[15:24] Wow.

Greg:
[15:27] Which is not particularly dark. Maybe they use the dark one. Yeah.

Jeff:
[15:35] Yeah, it doesn't come across like pure high cacao chocolate.
It has more of that gritty, chalky kind of character to it. And this one is more creamy.

Shannon:
[15:47] I had only taken one sip. Now I just had my second sip and it's warming up a little bit.
It doesn't taste like it's as dark of a chocolate.
Almost a Hershey's Kiss.

Greg:
[16:02] Which is not bad, but it's also not like... the deep they they mentioned something in here about they think it tastes like we think it tastes like a boozy lava cake and i think of a lava cake is more deeper and it's chocolate a sweet, a good a good lava cake at any rate so.

Jeff:
[16:24] Actually like thinking of it like a lava cake beer makes makes more sense to me actually yeah um and was i like it a little bit drier a little less of that sweetness up front that almost like um vanilla milkshake mix kind of flavor.

Greg:
[16:41] Right um.

Jeff:
[16:42] Yeah take that out if you can dial that back.

Greg:
[16:45] I i think that i guess they're going for that because i guess the The marshmallow can kind of feel like the cream in a ganache, but it still feels a little, over sweet for me for what they're going for.
Not that it's bad, but if I'm putting my big critical lens on here.

Shannon:
[17:07] I think it is too sweet.

Jeff:
[17:09] 12.1%.

Greg:
[17:12] 12.1%. Yeah.

Jeff:
[17:14] That's what the label says. Yeah.

Greg:
[17:15] So the description I'm reading is from a different one than it, because the description I'm reading is a 10.1.

Shannon:
[17:21] Maybe that's the number. Maybe that was bottle 92. Yeah.

CES Highlights: Moonwalkers and Fulfillment Innovations

Jeff:
[17:34] Not a beer to rush through.

Greg:
[17:36] No.

Shannon:
[17:37] No, it's going to be a while. We should talk about something.

Jeff:
[17:40] Have you seen anything interesting come out of CES this week?

Greg:
[17:45] No. I have looked at a few things that came through and nothing that looked at all interesting.

Jeff:
[17:50] Okay. The only thing I really did was I looked at articles for the weird stuff at CES.
um company that's a spinoff out of cmu is making these things called moonwalkers which are kind of like shoe skates but they're battery powered but you i guess the benefit there with them is you don't have to do like a skating action like a rollerblade or roller skating action you just do walking and it they're kind of i guess going to be targeted for like the fulfillment when people would Amazon warehouses and stuff like that.
So like when you take a step, you get an extra foot or so on your step.
So it saves a bunch of energy, but the shoes are only like good for like seven.

Greg:
[18:37] Yeah, because the battery has to be tight. Like.

Jeff:
[18:39] Yeah, there's these weird ass things. You, if you go to the show notes page on Discord, you'll see a little image.
Watching a video of it in use, I'm a little less cynical of it than I was when I just heard about the idea, but I'm still pretty cynical because, They invented something that roller skates have done better for, what, 70 years? You know?
Like, I guess you have to learn how to roller skate. These probably have a lower learning curve.
But, like, all you have to do is stride with purpose, is what they told the Engadget guy when he was trying it out. Stride with purpose.

Shannon:
[19:15] Stride with purpose.

Greg:
[19:16] Stride with purpose. That is a good, like, tagline for a movie, right?
Oppenheimer, stride with purpose.

Jeff:
[19:27] We watched Barbie the other day. Yeah. We haven't seen Oppenheimer yet, but we watched Barbie.

Greg:
[19:32] Good, right? I mean.

Shannon:
[19:33] It's not good.

Jeff:
[19:34] At first, I thought the way it wrapped up wasn't as good, but the beginning part was pretty good.

Greg:
[19:42] I mean, just like Oppenheimer, you could shave an hour off of that one.

Jeff:
[19:46] It'd be 40 minutes.

Greg:
[19:48] Well, no, Barbie was like two hours long, wasn't it?

Shannon:
[19:53] I don't know. I think.

Jeff:
[19:54] It was like an hour 40, something like that.

Shannon:
[19:57] I wasn't paying attention.

Jeff:
[20:01] It's pretty good.

Greg:
[20:02] I mean, you got to give it up for, I mean, Ryan Gosling was amazing in it, right?

Shannon:
[20:08] Yes.

Greg:
[20:09] Yeah.

Shannon:
[20:09] Yeah, he really was. It took me a minute to figure out who it was. Yeah.

Jeff:
[20:17] Men rule the world. What? and.

Greg:
[20:22] Then this you know i usually don't love it when a when a non-musical does a musical number but it worked here yeah when they did the ken song i'm just ken.

Jeff:
[20:40] Yeah it was fun there.

Unexpected Musical Numbers in Barbie Movie

Shannon:
[20:42] Was another song in that movie that i didn't realize was from that movie and I can't remember which one it was now.
But I hear it all the time on Spotify and I didn't realize it was from the movie.

Jeff:
[20:57] I don't think it was. I mean, it was on the soundtrack, but you're not talking about one that was written.

Shannon:
[21:02] It was in the movie. I don't know if it was written for the movie, but it was in the movie.

Jeff:
[21:07] They actually performed it and sang it?

Shannon:
[21:09] I don't remember if they...

Jeff:
[21:11] I mean, there was ones where they're singing in the car.

Shannon:
[21:14] Yeah.

Jeff:
[21:15] Way out of Barbie town.

Greg:
[21:16] Yeah.

Shannon:
[21:17] I don't know if it was.

Jeff:
[21:18] That's different than, you know, the Ken song, which was a orchestration and choreography for it.

Understanding Reptile Cognition and Behavior

Shannon:
[21:29] I'm not going to be able to down that one, y'all.

Jeff:
[21:32] No?

Shannon:
[21:33] No, it's just too sweet.

Jeff:
[21:34] Then you better find something good to talk about.

Shannon:
[21:37] Well.

Greg:
[21:38] I could talk about. So I've been learning to deal with Fermi, who you know is quasi-snake.
He's gotten better and better under my care, basically because I've learned how to sort of read him, understand him.
He's gotten much better with me. Like he's more comfortable now than he was in everything changed for him.
So he got a little bitey and this is a small, this is a spotted Python.
This is not a big snake. So it was never any like danger or even pain to me, but it was just, it doesn't feel good when your snake bites you and you know, he's getting stressed out and all the other stuff.
So, but I've, I've been sort of just understanding him and then like, and, And watching that and watching Penrose, my leopard gecko, and getting an idea of how reptiles, their cognition works.

[22:36] It's interesting. I have written some stuff down here because I think that it's, some of it's good.
Some of it is very much conjecture. Some of it I think is sound. Yeah.
But I do think that, like, my dad, he has this weird thing where he thinks that reptiles, or he used to, I don't know, he thinks that reptiles and other animals are just sort of, like, almost like robots.
Where they just, they're always either seeking food or, like, that's it.
That's the entirety of what they do. And, no, these animals have cognition.
They're just, I think that they're slower than us for lots of reasons.
um you know they're they're uh they're ectotherms not endotherms like us so they get more energy as they get warmer but well.

Shannon:
[23:32] I do too.

Greg:
[23:37] But uh they are they i think that they also um it should be noted just because they're slower doesn't mean they're like less effective. Reptiles are very successful animals.
Snakes are extraordinarily successful. Geckos are extraordinarily successful animals.
So it's not like bad that they're slow.
It's just what, you know, they've found this way of living which works.
But so they, what I find they do is they kind of, they have an ego of sorts, which which is, um, their, their cognition part.
And, uh, that responds to, you know, I would call it, uh, emotional states, primitive emotional states.
And I mean, primitive, not in the sense that lesser, but in the sense that one of like what we call, uh, emotional states, it's a building block of it.
So like what we would consider something like love is probably this plus a couple other things.

[24:47] Um, and I think that it, it just, what happens is that there's a slowness between the cognition happening and then telling the body to do something.
So the, so it thinks, and then it tells this body to act.
And there's a slowness in that, that just a transmission of that information to the body.
And then it tells itself to, and then learns from, from the body then tells it what it what happened and then the brain thinks again so what you get is the reptile goes into modes, and when it's in one mode it won't go out of that mode until it thinks again whereas we have more of a parallel processing vibe to us we can respond to things a lot quicker and change our state quicker like i don't think a reptile would put its hand on something hot and then immediately completely come off it would have to put his hand in something that wait for that response to go into his brain to tell to put something off.

Jeff:
[25:54] But yes have what you in this framework of your understanding how do you uh explain like the predatorial aspect of it because if they were that If they were that slow, they'd never catch anything.

Reptiles' Modes and Instinctual Predatory Behavior

Greg:
[26:13] So they go into modes, and their modes are like sleep, hunt, poop, explore, examine, alarm, something is trying to eat me.
So they could tell their body to react in specific ways, but it seems clear when they go for something, their brain told them to strike, and they can't stop mid-strike when they're doing that. They just...
their brain is told them to strike and they go. It's not, they're not pondering as they're doing it.
In fact, ponder is probably not one of their modes.
Like explore and examine is definitely there. They learn. I think clearly they learn.
Cause they get used to things and they know their homes and stuff like that. They examine by smell.
Tongues are quite sensitive. I don't think their eyes are very good when they're in examination mode.
I think their eyes are mostly for kind of judging the overall state of things, but not when they're looking.
When they're really close, they're just, they're using their tongue for stuff.
But their brain probably ignores the visual field for the most part.

[27:34] But that's somewhat, some of my thinking on this.
So if you, if you think about it, once you sort of learn to read the animal gets much, you can be much less like scared that it's going, you can sort of see, okay, it's in explore mode.
It is not looking to bite or do anything like that.

Shannon:
[27:56] It's just like.

Greg:
[27:57] It's, it's looking around and yeah. So you don't have anything to be worried about.

Shannon:
[28:01] So he's still biting you.

Greg:
[28:03] No. No, he hasn't bit me for five months now.

Shannon:
[28:07] Nice.

Jeff:
[28:08] That's good.

Shannon:
[28:10] So just for everybody listening and for you all too, the song in the Barbie movie that I was trying to think of is What Was I Made For?

Greg:
[28:20] What Was I Made For?

Shannon:
[28:21] By Billie Eilish.

Greg:
[28:22] Okay.

Shannon:
[28:22] And it was written for, she did write it for the Barbie movie.

Greg:
[28:26] Okay. Yeah. I don't think I have heard a single Billie Eilish song.

Shannon:
[28:32] Wow. He's a good artist.

Greg:
[28:37] I'm just, regular listeners of the show know I'm just not into music. I know I'm weird.
But, what are you going to do?

Shannon:
[28:48] I didn't rinse yours out yet because you still had some in yours.

Greg:
[28:53] Thank you. This is the dump bucket. Jeff found the old dump bucket.

Jeff:
[28:58] And then proceeded to misplace it again. Somewhere downstairs.
i think the dump bucket hides.

Greg:
[29:03] Dump bucket is it doesn't want to be the dump bucket anymore.

Jeff:
[29:07] No oh.

Shannon:
[29:08] Is that the pink bucket that's outside that i keep seeing no.

Greg:
[29:12] No it's the bud light.

Shannon:
[29:14] Oh that's right yeah yeah all.

Jeff:
[29:17] Right so this next beer, is um from cinderland's brewing company this is an homage cinderland cinderland cinderland's This is an homage to the IBU Wars back in the, uh, back at the beginning of the show, back in the late 2010s.
This is their quadruple IPA called Final Flourish.
It's only 16% of all my volume.
It's made with Amarillo, Chinook, Citra, and HBC 638. And Simcoe.
Amarillo is the marquee hop here.

Shannon:
[29:56] 16%! 16.6%. Where's your sound effects?

Greg:
[30:03] Oh.

Shannon:
[30:03] Wow.

Greg:
[30:04] That's a good call.

Shannon:
[30:10] Wow.
Actually like mine more. Yours was better. Wow. Wow.

Greg:
[30:18] Wow. Wow.

Jeff:
[30:21] All right. So, yeah, this one's, it's funny that so much time has passed that we're waxing nostalgic about the IBU.

Greg:
[30:31] Are we? No, they are.

Jeff:
[30:33] They are.

Shannon:
[30:37] And i do have to mention that we went to cinderlands because they had this beer well and, those cheeseburgers that's why we went that's actually why we went but we did not try this beer there because neither one of us wanted to uh drink a 16 that.

Greg:
[30:59] That totally makes.

Shannon:
[31:01] Sense i I don't.

Greg:
[31:02] Want to drink it.

Shannon:
[31:04] But you're really trying to kill us tonight. I mean, 12% on the last one, 16% on this one. What's next?

Jeff:
[31:10] There's only five beers tonight.

Greg:
[31:13] Yeah.

Jeff:
[31:13] Cut one back from our traditional number.

Shannon:
[31:19] All right.

Greg:
[31:19] So.

Shannon:
[31:23] Got a little bit of a bite. It's still sulfury.

Jeff:
[31:29] It's gonna have to be sweet right because it's 16 you put that much yeah melt into it i mean you thank you for rinsing out my glass i was wondering if i was still smelling the vanilla though i'm getting this like sweet lychee kind of aroma is anyone else getting that getting the lychee okay yeah.

Greg:
[31:45] That's a good call.

Shannon:
[31:49] Almost like a caramel or toffee a.

Greg:
[31:52] Little yeah.

Introducing a Malt-Heavy Beer

Jeff:
[31:54] When you get enough malt in a beer to get it up to 16 it's not going to be a thin bodied beer right it's going to be yeah there they are there they are there's.

Greg:
[32:05] That okay they're breaking through.

Jeff:
[32:08] With the amarillo and the shock and the simcoe, The Final Flourish.

Greg:
[32:19] Is this the last beer they're ever going to make?

Jeff:
[32:22] It's probably the hoppiest beer. I mean, you know, the end of history was one of those.

Shannon:
[32:28] What's the name of it again?

Jeff:
[32:30] Final Flourish.

Shannon:
[32:31] Final Flourish. Okay. I wasn't sure if that's what you were talking about.

Hoppy Beers at the Brewery

Jeff:
[32:40] They had, when we were there, they had this on tap. They had a triple IPA on tap.
and then they just had that barrel they just kicked the double ipa so i guess they were doing this whole run of um big hoppy things.

Greg:
[32:59] It's it's very hoppy it's not terrible no.

Jeff:
[33:05] It's really not that bitter.

Greg:
[33:06] Yeah you.

Jeff:
[33:08] Get you do get that booziness like hoppy booziness so it's totally reminiscent of like a 120 kind of thing it's not.

Greg:
[33:18] As malty.

Jeff:
[33:18] As a 120 but it's totally reminisce.

Greg:
[33:21] Dogfish head which is 9% but it's like they're 60 minute but they kept going, and they added more malt too to make because the more of those, hops you put in there the more bitter it gets just the more overwhelming it gets so you gotta balance that with a lot of sweetness and that's what they're doing here there's a lot of sweetness in here to make it so you were not just blown away by the bitterness and the funkiness of these hops.

Shannon:
[33:52] Wow.

Jeff:
[33:56] It was actually better than I thought it'd be. I thought it'd be more like bracing and I thought it would be, I thought it'd be very.

Greg:
[34:04] Yes, I thought it would be dank. One of those, you know, um, arrogant bastard. Like this is, this is a challenge.

Jeff:
[34:12] Yeah. Yeah.

Greg:
[34:13] Are you man enough to do this beer? Like, I hate that whole culture thing of like, are you up to this? and then that becoming like the standard.
So it's just everything has to be that or bigger.
They do the same thing with hot foods where you're like the chip challenge, right?
You're giving this ridiculously hot thing and it's like, are you, you know, do you have enough hair on your chest to be able to handle this?
And then it's like, then everything has to be the hottest thing available and no one's making food, No one's using heat as like an accompaniment as opposed to the main course, which I don't think it works as.

Jeff:
[35:02] Right. I mean, I think there's, I get what you're saying. A lot of things are marketed like the chip challenge, hot ones.
I mean, some of the hot one sauces do taste really good, right? Yep. Yeah. Oh gosh.

Shannon:
[35:13] Yeah.

Jeff:
[35:13] The bomb tastes awful as witnessed on the show. And some just are stupid hot.
It doesn't taste great. And the last stab isn't tasting awful, but it's not as good as many of the hot sauces underneath it.

Shannon:
[35:26] It doesn't have all of those flavors that some of the others, even like the number eight or nine.

Jeff:
[35:33] Well.

Shannon:
[35:33] Not eight. Eight is always the bomb. Seven and nine.

Jeff:
[35:41] At

Greg:
[35:41] Least with Thai food, like the heat can be sharp, but it usually ends quick too. It doesn't linger. Yeah.

Jeff:
[35:51] Trying to think like a lot of I mean my heat tolerance and where I like heat is so high that most restaurants when they say something spicy it's, tangy you know it's barely spicy for me so um and i'm not trying to brag but, you know there are times where you'll get something where the heat is well done with the flavor usually in you know ethnic kinds of food where spice is a integral part of the formulation of the dishes right yeah that's normally where you see it um there's not really much american food chili maybe right where spice is a integral part sometimes barbecue sometimes but rarely.

Spice as an Integral Part of Ethnic and Cajun Food

Greg:
[36:34] I'd say in barbecue because you want to really express the meat in barbecue so.

Jeff:
[36:39] Yeah the.

Greg:
[36:40] Heat would just take away yeah.

Jeff:
[36:44] Cajun oh cajun food yes so belated oh we have a little.

Shannon:
[36:50] Something for you this show show.

Greg:
[36:53] Thank you. You got me green tissue paper.

Jeff:
[36:56] Yes.

Shannon:
[36:57] Yeah, don't pull it out by the paper.
And don't let the bag fool you.

Greg:
[37:08] Ooh, it's a glass with leather around it that says Greg has a bunch of molecules.

Jeff:
[37:16] Bunch of molecules that are found in whiskey.

Greg:
[37:18] Oh, one of them is water.

Jeff:
[37:20] Yeah, there's a couple water molecules in there.

Greg:
[37:24] Uh, so yeah, you got a couple. All right. So this is a, this is a carbohydrate.
I can tell it's carbon change with a carboxyl group at the end. That's carbohydrate.
Um, this is, uh, like benzene derivative, something like that.
So this is, this is an aromatic.

Jeff:
[37:44] Yeah. I'm trying to remember. I'm trying to recall if I can remember. Can I see it real quick?

Greg:
[37:48] Yeah.

Jeff:
[37:49] See if I recognize any of them.
well the one that's above and to the left of your name that's that's alcohol and then the one underneath it is um yep.

Greg:
[38:05] Carbohydrate and a sugar anyway.

Jeff:
[38:08] I figured you know what should i get greg i'm like i don't know i saw these leather wrapped um whiskey glasses and i'm like well i I can do that with the laser pin cutter and everything.

Shannon:
[38:21] You have to give me credit because I was the one who said that it needs to be, whatever's on the leather has to have something to do with science. Yeah.

Jeff:
[38:32] I was trying to figure out what do I put, what do I put, what do I put?
And she's like, do something science. And then it's like, oh, yeah, the molecules that are in whiskey.

Shannon:
[38:37] It makes perfect sense.

Jeff:
[38:39] It's very cool.

Shannon:
[38:40] But he did all the work.

Greg:
[38:42] That's really cool. I wonder what this one is. This one's crazy.

Jeff:
[38:45] Easy yeah we'll come up we'll come up after the show we're on the break and the.

Shannon:
[38:51] Leather does slide off of the glass so that you can wash it without yeah excellent thank you.

Greg:
[38:58] Very much that's wonderful, As this warms.

Jeff:
[39:07] It's starting to get a little danker. In a good dank way, like in a good weed kind of way. I'm getting a little bit of that now.

Shannon:
[39:16] In a good weed way.

Jeff:
[39:18] Usually when we say that's a dank beer, usually that's a negative.

Shannon:
[39:24] Oh, this is really good, actually.

Jeff:
[39:27] But, I mean, the kind I got was kind of more floral, more bright. It was a good dank.

Tasting Notes and Strength of the Beer

Shannon:
[39:38] Floral's good yeah that's a good descriptive.

Greg:
[39:40] Yeah the the harshness of the you get used to the harsher sulfur bits and the sweetness comes through um it's still a lot 16 percent.

Jeff:
[39:51] It's a beer.

Greg:
[39:55] Probably like yeah it's good that actually it's kind of good that it's going up against two big ones because it would wipe out like if you.

Jeff:
[40:05] Tried to have a saison after this you wouldn't be tasting anything this entire show is big beers the volume is turned up on this one the amp goes to 16 and I think starts at 7, alright so when I'm done yet I'm not done yet let me chug chug chug don't chug it i'll just talk about something so i noticed a whole bunch of like, crazy misleading headlines on the news this week yeah posted a couple of them so this headline's great uh magic mushrooms trace back to the asteroid that wiped out the dinosaurs, no okay so when you read the when you read the article your.

Shannon:
[40:53] Initial thing is like what and then you think okay so what they mean is they go back 55 million years ago yes exactly.

Jeff:
[41:02] There's no tie to the ecosystem change or anything the only tie is the the observations that psilocybin has been around for about 65 million years and the dinosaurs have been gone for about 65 million years so you write a headline about the tied to the asteroid yeah the next headline that got me was Hot Sauce Recall as life-threatening warning issued.

Greg:
[41:32] Botulism?

Shannon:
[41:33] No. That's what you would think, right?

Jeff:
[41:35] You would think something like that. No, some of the hot sauces contained wheat and it wasn't on the label.

Greg:
[41:41] Which.

Jeff:
[41:41] Can, but that doesn't warrant that headline.

Greg:
[41:44] I don't know, like I know that there are people who are like, you know, celiac and they're allergic to wheat, but I don't know anybody that is life-threatening.
It's not like peanuts, right?

Jeff:
[41:54] I mean, even if it was, the headline doesn't warrant it.

Shannon:
[42:01] No.
uh definitely makes you read.

Greg:
[42:06] The article i will say from what i know about journalism and and what my uh brother my brother-in-law and my sister have told me all and they work in some of the biggest newsrooms they don't write headlines yeah the the people who write the articles do not write the headlines so don't blame them no.

Jeff:
[42:29] Yeah for sure it's just like two of those were like the most tenuous.

Greg:
[42:34] Yeah you know.

Jeff:
[42:35] Connections like overstated headlines and it's.

Greg:
[42:38] Like makes you wonder if ai is doing something there because did you notice the other thing i did see the other one that's hilarious it's really great so this is this is an article in ars technica where they talked about how in if you look for in amazon i cannot fulfill this request like which comes from chat gbt you'll see things like chairs and sofas they're listed with i cannot fulfill this request because someone just tried to you know hook it up to a bot that then use chat gbt to generate something i've seen things like that where um you you see like pictures of in you know really really foreign places like out there uh you know like some somebody printed off something for their store and it says this number does not is not available or something like that because that was what came through on the translation and just and they don't know in english i.

Jeff:
[43:40] Just saw a similar one you'll probably appreciate this it was a japanese store and you know japanese use english right.

Greg:
[43:47] They had.

Jeff:
[43:48] A sale sign it was called fucking sale because whoever put it up thought.

Greg:
[43:52] Yes fucking.

Jeff:
[43:53] And just meant really good.

Greg:
[43:54] Well yeah i mean it does the first time we were in japan i remember we went to a pretty high level department store when they still that they saw department stores then uh and one of the shirts that we were thinking of getting even though it was like 80 bucks, it said tokyo fucking city and it just made us laugh hysterically tokyo fucking city really good city yeah Yes.

Jeff:
[44:23] I guess that's.

Greg:
[44:24] And you know, and it's too bad that was before everyone had smartphones with cameras in it.
Cause then I would, I would have had so many pictures and all this stuff, but yeah.
I, I, all my trips to Japan came before iPhones. Yeah.

Jeff:
[44:40] Who can even remember back that far?

Greg:
[44:41] Yeah, I know.

Jeff:
[44:42] All right, Greg. So this is one we haven't had on the show in quite a few years.
I was at the beer distributor about a month ago and noticed Brooklyn Black Ops is in pounder cans now.

Greg:
[44:55] All right.

Jeff:
[44:56] And this is Black Ops aged in Four Roses barrels.

Greg:
[45:01] Four Roses?

Jeff:
[45:03] Bourbon.

Greg:
[45:03] Oh, gotcha.

Shannon:
[45:08] Brooklyn black ops.

Jeff:
[45:10] Black ops like.

Shannon:
[45:12] Operations okay, obviously it's dark.

Discussing Brooklyn Black Ops and its flavorings

Jeff:
[45:24] What do you remember of brooklyn black ops greg do you remember i.

Greg:
[45:27] Remember that we used to really like it.

Jeff:
[45:29] Do you remember it having any flavorings or just being an imperial stout.

Greg:
[45:34] I feel like it had flavorings.

Jeff:
[45:36] Okay see i remembered it i thought it was just an imperial stout this one is cacao vanilla oak right um and i i don't know i i won't say i swear oh.

Greg:
[45:50] No no no gary holland made a big point about how it didn't have any chocolate in it okay yeah how they never how his he tried to make a beer that tasted like chocolate without having chocolate and that was as black ops.

Jeff:
[46:02] Okay well you know we will taste this one but i was expecting old school boozy delicious ipa or i'm sorry imperial stout and then open this up in it so i got two of these this will be the second one and uh yeah it was like oh this one has all the flavorants in it too so yeah.

Greg:
[46:29] Well, they say, they don't say anything on their site about it having any flavoring additions. No?

Jeff:
[46:36] Nope.

Greg:
[46:36] Nothing about adjuncts.

Jeff:
[46:40] Oh. Okay. I guess those are just flavor suggestions.
They're in a box. I guess those are just flavor suggestions, though.

Greg:
[46:50] Yeah. The box says tasting in tiny words.

Jeff:
[46:54] Okay.

Greg:
[46:55] Tasting notes.

Jeff:
[46:56] Hmm. Okay. Okay, so maybe it is an unadulterated IPA other than the Four Roses Barrel.

Greg:
[47:02] IPA? You keep saying IPA.

Jeff:
[47:04] I do. Yeah.

Shannon:
[47:05] That's the style to me.

Jeff:
[47:06] Yeah, thank you.

Shannon:
[47:07] You're welcome.

Greg:
[47:09] So 10% on this.

Shannon:
[47:11] We're just...

Greg:
[47:11] Very dark.
If you hold it up to the light.

Shannon:
[47:17] You get some... Dark is the definitive.

Greg:
[47:18] Some tan is highlight.

Shannon:
[47:19] This one has a little bit of a head on it where the definitive didn't.

Greg:
[47:23] Definitive was so boozy that there was just like... mm-hmm yeah i think the vanilla kind of kills that too the aroma this.

Jeff:
[47:30] One's kind of a fusely hot boozyness.

Greg:
[47:33] It is it is it's a lot hotter of a booze like it smells more like.

Jeff:
[47:38] Acetone it's closer to acetone than like boozy alcohol wine you know.

Greg:
[47:43] Yeah it's a little bit of like i don't think it goes all the way to nail polish but it it's you can you could smell the the, The beginnings of that.

Shannon:
[47:54] I'm just really getting the barrel.

Disappointing Beer with a Sour Tangy Flavor

Jeff:
[48:06] Oh, I think this one, it's interesting, but it's, I think it's spoiled.
There's a sour, it's almost like a Flanders thing going on in there.
It's like a sour tangy thing. There.

Greg:
[48:16] Definitely is. Yeah. Nope. No, thanks.
That is too bad.

Shannon:
[48:27] Yeah, that's no bueno.

Greg:
[48:31] I'm not going to call that judgeable. I don't think that was what the brewer intended.

Jeff:
[48:36] It's not no see i don't hate it though it reminds me of like an old broom kind of flavor i feel.

Greg:
[48:41] Like if i drink that i'm gonna have a headache tomorrow.

Jeff:
[48:43] I could.

Shannon:
[48:47] Bring that over here, oh you like it.

Jeff:
[48:51] No no no no no i'm just dumping the taking my good old time.
We just dumped out a Brooklyn Black Hops. That's sad.

Shannon:
[49:05] I'm going to run some mine out in the sink. Be right back. BRB.

Greg:
[49:09] Could you grab mine too?

Shannon:
[49:10] I will.

Greg:
[49:10] Thank you. So their canning apparently is a little suspect.

Jeff:
[49:17] Do you want to have this beer last? Do you want to wrap up or do you want to pull out another beer since we dumped that one?

Greg:
[49:25] It's up to you, man. we need to.

Shannon:
[49:26] Pull out another one okay since we've poured that one out we should pour out another or pull out another one since we poured that one out okay.

Greg:
[49:39] I wonder what the a is going to do with the sound of a sink i don't know i'm curious i'm.

Shannon:
[49:44] Just wondering if it's going to pick up my voice over here.

Greg:
[49:46] I don't know it may it may i mean we can hear it so probably it will so we're talking about the a for those who don't know we run our uh sound we We run the town as a post-production thing through an AI that is supposed to cut out all of the weird noises and like mouth noises and other stuff.
And, and the noise of Cooper, the dog chewing on the bone in the background and.

Shannon:
[50:08] Me burping.

Greg:
[50:09] Right. And hopefully some of me coughing. I apologize for my coffee.
I'm getting over something. Um.

Shannon:
[50:15] Probably RSV.

Greg:
[50:17] Probably RSV. Yeah. I had it over the last week of Christmas break.
So it was annoying to have all that time off and have to stay at home and do nothing.
But yeah, but I got better. It wasn't COVID tested for that.
No, I don't, I think I still want to save that for the next time.

Shannon:
[50:36] But we told the guy we were going to do it on the next show.

Greg:
[50:39] Oh.

Shannon:
[50:40] I think he forgot that.

Greg:
[50:41] Maybe. Well, I mean, wouldn't be the first time that we told a guy something and turned out not to be true. Yeah.
So, yeah, so I got this sickness and it was annoying because I hate getting like sore throat stuff.
But the doctor, you know, I call one of those teledoctor things.
They wouldn't give me antibiotics because they were like, this doesn't sound like it's things.
But they did, the doctor did give me steroids.

Shannon:
[51:16] Yeah.

Greg:
[51:16] And that was cool because that helped me get through the sore throat part.

Shannon:
[51:21] And the coughing. is bad. I've been on steroids since Thanksgiving.
Really? The week after Thanksgiving, yeah.
I had some dental work done, and they apparently, when they gave me the Novocaine, they hit some nerves, which caused my jaw to stiffen up and not, I didn't have, range of motion like you're supposed to have.

Greg:
[51:47] So you get all that inflammation and they just went.

Shannon:
[51:49] Yeah.

Jeff:
[51:49] It's been bad for her, it's been really bad for me.

Shannon:
[51:56] So i had uh not ready with the sounds so we're just gonna continue the conversation and forget he said that just ignore him give it a trombone rude, so i had two uh i was on two rounds of steroids yeah but seems to be better now good for jeff Good old prednisone.

Jeff:
[52:24] All right. So our next beer is the Audible. We pulled this one out of the fridge.
This is from Old Thunder over in Blonox.
This is their Time Out of Time.

Shannon:
[52:37] Time Out of Time.

Jeff:
[52:39] Time Out of Time.

Shannon:
[52:39] This is a Cyndi Lauper song.

Greg:
[52:41] That's Time After Time.

Shannon:
[52:43] Oh, okay.

Jeff:
[52:47] Time Out of Time.

Greg:
[52:49] You're talking about something from the Goonies. Of course I'm going to know something from the Goonies.

Jeff:
[52:53] What was the Cyndi Lauper Goonies song? Goonies are...

Greg:
[52:56] Goonies are good enough.

Jeff:
[52:57] Goonies are... That's it.

Shannon:
[52:59] We didn't do this one.

Jeff:
[53:00] We're doing it.

Greg:
[53:01] Jeff wants to save that for last.

Shannon:
[53:05] Time.

Greg:
[53:06] Time out of time. An English-style barley wine aged in old Fitzgerald wild turkey and buzzards roost whiskey barrels for one year.

Shannon:
[53:16] I'm sorry. Who makes this?

Jeff:
[53:17] Old Thunder.

Shannon:
[53:18] Old Thunder. Okay.

Greg:
[53:20] Old Thunder.

Shannon:
[53:21] I make some good pears.

Jeff:
[53:27] All right, beer pours, ruby.

Greg:
[53:31] Oh, I got something.

Jeff:
[53:33] What's that?

Shannon:
[53:34] There's a lot floating on the top of mine. Do you have a lot of floaties on here?

Jeff:
[53:41] No.

Shannon:
[53:43] Or maybe it's just...

Jeff:
[53:44] I don't see any floaties.

Shannon:
[53:45] No, it's not floaty.

Jeff:
[53:46] We didn't get anywhere near the bottom of the bottle, so...

Shannon:
[53:49] Looks like lava, though, doesn't it? If you look at the top.

Greg:
[53:52] Amber lava?

Shannon:
[53:53] Amber lava, yeah. yeah it's got sort of wisps of uh yeah i mean hold it up like this with the light shining down into it looks like lava yeah.

Greg:
[54:03] I mean i can see the resemblance it's got yeah it's got little bubbles turned like a little crisp yeah yeah i.

Shannon:
[54:12] Mean hi abv beers tonight so just don't mind me.

Jeff:
[54:18] You just have to instagram it and put it up on the craft beer radio instagram and then people can I.

Shannon:
[54:23] Forgot we have that too many Instagrams to follow we don't do much on the Craft Beer Radio Instagram but we do have a Discord if you go to our website you'll find a link to join the invite link for the Discord server.

Jeff:
[54:37] And we have a chat on there.

Shannon:
[54:39] Well I'll take a picture of this so that I can put it on the Instagram.

Toffee Notes and Whiskey Absent

Greg:
[54:48] I definitely get, like, toffee notes. Not really getting much whiskey.

Jeff:
[54:52] I'm going to let this thing warm up a bit.

Shannon:
[54:56] That's lava.

Jeff:
[54:57] Yeah, absolutely.

Shannon:
[54:58] That is lava.

Jeff:
[55:00] Just like what Anakin Skywalker fell into and burned up his arm.

Greg:
[55:06] When he didn't have the high ground. Yeah.
So, it's interesting, because on this site for the Old Thunder, and they're showing this up, they also talk about artwork.
work uh and uh in this case the artwork uh on there is by a guy named nick ackman what, i thought as soon as i saw it was oh oh wow rumors are going to start using ai to make artwork now aren't they probably yeah yeah.

Jeff:
[55:35] A lot cheaper.

Greg:
[55:37] Yeah a lot cheaper i.

Jeff:
[55:39] Mean our cover cover art's ai.

Greg:
[55:41] My team's background is ai.

Shannon:
[55:45] For all of my meetings.

Greg:
[55:47] Sure why i mean everybody thinks.

Shannon:
[55:49] It's my house i wish.

Greg:
[55:51] The the one the one problem with ai artwork is you can't copyright it so if you use ai for your artwork for your beer anybody can take it interesting really really you.

Shannon:
[56:05] Cannot cannot copyright.

Greg:
[56:06] It that was a u.s patent office decision i think i forget where it came from but that was sometime last year i think so.

Shannon:
[56:14] That was one of the fine print things that we had to agree to when we decided we were going to start using it.

Greg:
[56:18] Um i don't know if that's in like the fine print but it's it's a decision that was made by the copyright office or the patent office or something that you can't that ai images cannot be copyrighted.

Discovering "What Makes This Song Stink" on YouTube

Jeff:
[56:37] Interesting well while we're warming the beer up let's give it another minute shannon and i found or returned on to this new youtube channel that we do we do we we kind of do do we so good maybe for you it's called what makes this song stink, and a guy named pat finnerty does it he's out of philly he's placed in different bands but uh And he's funny, he's self-deprecating, he doesn't take himself too seriously.
But basically, he goes through these popular songs.
His first episode was Kryptonite from Three Doors Down, and talking about why that song stinks.
And all of the ripped off chord progressions, and it's just this song.
His second one was that kid rock song All Summer Long, that's half Sweet Home Alabama and half Werewolves of London.
Like, it's so bad.
So check out Pat Finnerty. If you search for What Makes This Song Stink on YouTube, you'll probably get the episodes.
But it's not like a whole channel all unto itself. But it's pretty good.

Shannon:
[57:43] Yeah, it is.
Kind of hurt my heart a little bit, though, on a few of those episodes.

Jeff:
[57:51] I guess he modeled it after another YouTube called What Makes This Song Great, which a guy named Rick Beato does, right?
And they, you know, you just get super into it. Whenever Pat gets into, like, the weeds a little bit, like, starts naming chord names and things like that, he does this, like, Tourette's exclamation of Beato.
Like, and then gets off of it and goes back to just having fun with it.

Greg:
[58:11] So so i guess he's talked about some song based on your reaction that you like and yeah yeah it's all his opinion so don't you know don't take it too well i mean but what he's just some schmuck on the internet the.

Shannon:
[58:25] The but the points that he makes.

Greg:
[58:28] About.

Shannon:
[58:29] The songs they're valid.

Greg:
[58:31] And and.

Shannon:
[58:32] Then it makes me turn around and look at the song go oh he's right like that.

Greg:
[58:36] Yeah that's really shitty like that.

Shannon:
[58:39] Sucks that song actually does suck.

Greg:
[58:42] And now.

Shannon:
[58:45] I'm mad because it just ruined me.

Greg:
[58:49] There's the old canard that you know lesser artists borrow great artists steal first of all uh everyone is borrowing off everybody else to some degree so i wouldn't take any of that That necessarily is like the final word.

Shannon:
[59:06] No.

Greg:
[59:06] If he makes a decent point and you're like convinced by it, then okay.

Shannon:
[59:10] Yeah. I mean, I'm still going to like this.
Most of the songs, some of them, he made such valid points that now if I hear it, I'm like, oh, you know, I can't listen to that again. I mean, for example.

Greg:
[59:27] Jeff, you still like Led Zeppelin, even though they stole most of their stuff from like old blues artists. Oh, blues artists, right?

Jeff:
[59:38] All right. Yeah. So Pat Finnerty show. What makes this song stink?
And let's get back to the time out of time from old Thunderbird and company.

Greg:
[59:47] Time out of time does sound like a, like a cheap paperback you'd see in the sci-fi area.

Shannon:
[59:54] It does.

Greg:
[59:55] Of a bookstore.

Shannon:
[59:56] Or it just reminds me of a song. Can't think of a what song. No.

Jeff:
[1:00:01] The logo is an eagle was carrying a pocket watch.
And I think the eagle was sunglasses. Let.

Greg:
[1:00:10] Me see. Let me see this artwork by Nick Ackman.

Shannon:
[1:00:16] Speaking of time, so Monday, I'm going to go back in time, three hours, because I'm traveling. Going to go back in time.

Greg:
[1:00:25] Yeah. Going to Seattle.

Shannon:
[1:00:28] Mm-hmm. I am.

Greg:
[1:00:30] At least you're going to a fun place.

Shannon:
[1:00:34] Alone.

Jeff:
[1:00:35] Yeah, I'm not going. She's going to be so busy, be sitting in the hotel room like, you coming home tonight?

Shannon:
[1:00:41] Like, no.

Jeff:
[1:00:42] So I decided not to go.

Shannon:
[1:00:44] Well that and the weather's gonna be just as almost as bad.

Greg:
[1:00:49] Oh that's right yeah there's there's another storm coming in isn't there we're we're in el nino here baby yeah.

Shannon:
[1:00:56] So i don't know it's gonna be like 37 36 and raining.

Greg:
[1:01:01] That's what i've been watching recently on on youtube ryan Ryan Hall, this, this, uh, he's a, um, weather forecaster and, and he has a, he has Ryan Hall channel, but the channel that I've watched more is the Ryan Hall y'all, which is when he gets sort of, he talks more about the weather forecast and he gets sort of a little bit deep into it.
And he, so you watch a couple of these and you start to really learn what forecasting really is how to read these maps how the what what it means when they say this is an el nino year like how to understand the weather patterns that are happening it's been really cool for me like learning this stuff from him and and uh so i would not say this like i know all the stuff about weather now i'm not like it's not scholastic in any sense but i now know a lot more of what to expect and how to read like weather maps and how to understand what's happening and what the models are doing and telling you about stuff like a lot of the advanced models are not telling you.

[1:02:11] There is going to be snow in Pennsylvania. They're telling you there is going to be a storm because of these conditions.
And where it hits is kind of variable, but that it will hit is not.
So a lot of those things, it's really interesting to be learning all this stuff and watch that stuff. I think he does a great job presenting.

Shannon:
[1:02:31] What is this one?

Greg:
[1:02:32] It's called Ryan Hall Y'all.

Shannon:
[1:02:35] Ryan Hall Y'all. I'll remember that. Y'all.

Greg:
[1:02:38] Y'all.

Shannon:
[1:02:40] Well my favorite words unlike yinz yeah i mean like you can't don't look at me i wasn't i'm not around here jeff's the guy who was born here yeah i i just can't he's.

Greg:
[1:02:54] Responsible for you i am.

Shannon:
[1:02:55] I can't like that word you don't just can't all right the beer okay i'm I'm.

Greg:
[1:03:01] I'm, I'm water. That's me. Water. Water with a.

Shannon:
[1:03:05] Water.

Greg:
[1:03:06] Water.

Shannon:
[1:03:06] Water.

Jeff:
[1:03:07] All right. Beer.

Greg:
[1:03:10] Beer. It was really sweet the first sip I took, so I was, so I'm going to try another sip.

Jeff:
[1:03:16] The aroma on it is kind of caramel, toffee, something like that.
Not too boozy on the nose.

Greg:
[1:03:28] You know how they said way back when that barley wines were like the old grandma at the bar.
That's what she'd drink because it was just a little sweet thing.
That's what this tastes like.

Jeff:
[1:03:42] This kind of tastes like sweet tea a little bit.

Shannon:
[1:03:45] A sweet tea, a sun tea, a sweetened sun tea. Yes.
That I could go with.
I'm not a fan, though.

Jeff:
[1:04:01] Yeah, it's...

Shannon:
[1:04:04] It's just... There's something about it. I just...
This makes me not like barley wines. Yeah. Because I've had a few that I haven't liked.
I've had a few that are great, though. So I don't want to categorize myself as a person who doesn't like a barley wine.
But this one is definitely on the list that I'm not a fan.

Jeff:
[1:04:23] You like that old Ebenezer from Cinderella.

Shannon:
[1:04:25] Yeah, I did.

Greg:
[1:04:27] I am 100% on your side, Shannon, because I feel like barley wines can be hit or miss.
And yeah, I've had great barley wines, but I've also had barley wines that are like this, and I'm just like not into it. And I totally agree with you.
What they say on here for tasting notes, expect notes of English toffee, toasted almonds, Luxardo cherries, and a fine old whiskey. Don't taste any whiskey.

Shannon:
[1:04:52] I don't taste any Luxardo.

Greg:
[1:04:54] Don't taste Luxardo really. Almonds, maybe. English toffee, sure.

Jeff:
[1:05:00] Grab.

Shannon:
[1:05:01] That bottle of Luxardo. I'm talking about the cherries. I know, I know, but...

Greg:
[1:05:07] So you have a bottle of the Luxardo liqueur.

Shannon:
[1:05:10] Yeah, and I actually think it might have a hint of that in it, even though I just said otherwise, that I don't taste Luxardo cherries.

Jeff:
[1:05:22] So luxardo liqueur is um it's a cherry liqueur so you use cherries ferment them distill it and then the luxardo cherries are soaked in the luxardo liqueur but then it's added then the the sugar syrup is added to it at packaging time i.

Greg:
[1:05:42] Will tell you about a new cocktail i learned about that's awesome and.

Jeff:
[1:05:44] Easy.

Shannon:
[1:05:49] I don't know how they can say Luxardo cherries.

Greg:
[1:05:52] Because it's a one-to-one, it's a one-to-one-to-one-to-one. Okay.
So you have, it's a whiskey cocktail. So some sort of whiskey, bourbon, whatever.

Shannon:
[1:06:04] Okay.

Aperol, Amaro, and Lemon Juice - A Surprising Whiskey Cocktail

Greg:
[1:06:07] Not Campari, but Aperol. Aperol, thank you.
Amaro, which is another sort of thing like that. And lemon juice.

Shannon:
[1:06:16] Lemon juice. Yeah.

Greg:
[1:06:19] Somehow it works. It works really well.

Shannon:
[1:06:21] Really?

Jeff:
[1:06:22] I thought Amaro was like a kind of liqueur. Yeah.

Greg:
[1:06:27] It's a lot like Campari.

Shannon:
[1:06:29] Because we were just at a restaurant.

Jeff:
[1:06:35] Place where I had dinner the other night.

Shannon:
[1:06:36] De Hanoias.

Jeff:
[1:06:37] De Hanoias. And they had like 20 different Amaros.
They have an Amaro of the month kind of thing. So I don't know what they are.
but to me it seemed like it was like a very extremely variable thing.

Greg:
[1:06:49] So like.

Jeff:
[1:06:50] Just from my small sample size of seeing they have 20 amaros and.

Greg:
[1:06:55] There's a specific amar that's supposed to be with this but i i've tried different amar and it was still great so but this is called paper planes it's actually relatively new cocktail made after the name of the name after the song oh i love that song so um it's a really good cocktail and uh somehow all the flavors come together i think the lemon juice really you would think you know it's a lot of lemon juice but it it manages to get it all working so yeah paper.

Jeff:
[1:07:26] Plane look at it.

Greg:
[1:07:27] Yeah sounds good so i don't know what to do with this now because, Because this feels better. Like, it feels like I shouldn't pour it out.
But at the same time, I don't like it that much.

Jeff:
[1:07:42] Yeah, it's not worth sobriety.

Greg:
[1:07:43] Damn.

Jeff:
[1:07:45] Dump bucket's getting squished tonight.

Greg:
[1:07:47] Mm-hmm.
Well, that was disappointing.

Jeff:
[1:07:57] Yeah. Let's move on to the final beer of the evening.
This is one we picked up when we were at Hill Farmstead. And this is Works of Love, which is a collaboration with Hill Farmstead, The Lost Abbey, and Russian River Brewing Company.
All right. So there's a pedigree there.

Greg:
[1:08:19] Yes. okay so um six percent occupy volume, it's yeah sean was joined by vinnie and natalie from russia river and tommy author of los abbey farmstead ale it's rested for nearly a year in french american oak wine barrels and was conditioned to top vermont grown cherries and blackberries, and conditioned the bottle for two years.

Shannon:
[1:08:46] Greg you need to go look in the living room.

Greg:
[1:08:50] Oh has he destroyed the that's fine yeah.

Shannon:
[1:08:53] I have to rescue him you can have that or dump.

Greg:
[1:08:58] That's fine.

Shannon:
[1:08:59] I'm gonna take a picture so I can put it on discord oh wow funny wow.

Greg:
[1:09:08] That did not last.

Shannon:
[1:09:10] They're like yeah this is young that's his mission in life it was funny.

Greg:
[1:09:13] Because when I went to the place I was like I need something the dog's gonna chew through So once they, you know, powerful, they, after I selected this one, they said, well, we also have this, these, these leather and this tied up thing.
And I was like, it's going to tear through those.

Jeff:
[1:09:29] Yeah. There's, um, I think I told you that I found this one on Facebook.
It was being advertised as an indestructible toy, but it wasn't warranted against destruction. Yeah.
We have a couple of toys that he has one that he got for Christmas last year.
The squeaker still works, which is amazing because every other squeaky toy that he's ever gotten, he's removed the squeaker from it and broke it in 20 minutes.
And he's had a toy with a squeaker for 13 months now. So that's just insane.

Greg:
[1:10:06] It's impressive. I mean, that was that was a pretty it felt substantial enough to not, you know. But I guess, no, he just destroyed that.
The other stuff, some of them have brought other things that have lasted.

Jeff:
[1:10:20] Right?

Shannon:
[1:10:20] Yeah, no, there's a few that he still has that he's brought.
But no, this one's shredded. Good boy.

Jeff:
[1:10:31] Thanks, Greg, for bringing me something I could... It gives him a feeling of satisfaction to have destroyed its whole thing.

Greg:
[1:10:37] Sure. And, you know, they're not ridiculous. They're not expensive. offensive i worry.

Jeff:
[1:10:43] About him choking on the shit.

Greg:
[1:10:44] I get it that's why i try to get the ones that yeah don't fall apart yeah.

Jeff:
[1:10:51] So like we're getting like an impacted bowel or something.

Greg:
[1:10:54] Like that you know eating.

Jeff:
[1:10:55] Too much stuffing or whatever so.

Greg:
[1:10:57] Yeah i got him one with stuffing once and that was the wrong idea so now i get him all stuff that's like really hard to chew through it yeah yeah you're thirsty huh, plastic not a lot of moisture in that okay I'll.

Shannon:
[1:11:17] Oh.

Jeff:
[1:11:18] All right. Works of love. I mean, this shows all kinds of weird tonight. Oh, kids.

Greg:
[1:11:24] Chewy.

Shannon:
[1:11:25] Sorry, folks.

Jeff:
[1:11:26] All right.

Shannon:
[1:11:27] All right. What? Oh, it's dark.

Jeff:
[1:11:30] Works of love.

Tart Cherry and Blackberry - Works of Love Beer Analysis

Shannon:
[1:11:30] For some reason, I thought it was going to be a.
I don't know why I thought it was on. We've already established that none of them.

Jeff:
[1:11:39] Cherries and blackberry.

Greg:
[1:11:40] We got ourselves a tart one.

Shannon:
[1:11:45] Do we?

Greg:
[1:11:46] I don't know. If it didn't have adjuncts, you might call it a Flanders or American Wild Ale, but it has a lot of tart adjuncts. Yeah.

Jeff:
[1:11:58] The cherry really rips through. It comes across like how when I've had beers, like the Bell's Cherry Ale with the Michigan Cherry is really tart.

Shannon:
[1:12:11] It's definitely on the nose, very tart. The.

Jeff:
[1:12:15] Blackberries come through kind of like later in the flavor, and it gets like a blackberry jam. It's pretty distinct.
You know, it's not just berry melange, but like a distinct blackberry at the end.

Shannon:
[1:12:30] After the last few.

Jeff:
[1:12:32] I think it's a fight thing, because we had one of these on Thanksgiving or Christmas.
I had this after Christmas dinner. And I don't remember coming across bracingly tart. either there's variation in the bottles or it's a flight thing.

Greg:
[1:12:46] Maybe i'll give you an idea though um the drink i was talking about here airplanes is one quarter lemon juice and it's not nearly as tart as this okay so this is this is like yeah you are you are getting something really sour here now they are also um, Because it's an ale, a dark ale that was aged on it, we're not getting much in the way of additional yeast things, right?
Maybe there was some stuff that was on the cherries and the blackberries, but that was mostly just in the barrel conditioning that happened.

Jeff:
[1:13:30] Yeah.

Greg:
[1:13:31] So.

Jeff:
[1:13:32] I mean, the barrels, I mean, we're talking about Hill Farmstead.
The barrels might have been barrels with culture, you know, not fresh barrels, not fresh wine barrels, but barrels that have been doing things in the brewery for a while and they have been inoculated and contain a culture.

Greg:
[1:13:48] Sure. But the primary fermentation wasn't with this. So there wasn't using a wild yeast for primary fermentation.

Jeff:
[1:13:55] I don't think, the more I drink this, the more I don't think it's a flight thing.
I think it's a variation in the bottle. The one we had before was more like a Flanders Red or an Old Bruin, where it was more sweet tarts, you know, and it wasn't crazy sharp cherry like this.

Shannon:
[1:14:10] That's definitely tart.

Greg:
[1:14:12] Yeah. So you missed it, but I was saying that the cocktail that I was talking about that's a quarter lemon juice is not as tart as this.

Shannon:
[1:14:18] Really?

Greg:
[1:14:19] Mm-hmm.

Shannon:
[1:14:20] That surprises me. It just sounds like a lot of lemon juice. The.

Greg:
[1:14:27] Reason why it's a great cocktail is because it manages to work.
All the flavors come together really well.

Shannon:
[1:14:34] Yeah.

Greg:
[1:14:34] So, but here I think that the cherries, in this bottle, the tartness is overwhelming a lot of the extra flavors.
So you're not really getting, I think, some of the really, probably pretty exceptional flavors that are here.

Shannon:
[1:14:52] Does it just need to warm up some more?

Jeff:
[1:14:54] This one's been out since before the show. I think it's a variation in the bottle.
The cherries are a neat flavor, but it's one note.

Shannon:
[1:15:04] That's all I'm getting.

Jeff:
[1:15:05] The one we had after Christmas dinner was a much better beer.
It was more nuanced. There was more things going on in it.

Shannon:
[1:15:11] Yeah.

Jeff:
[1:15:15] Because we can't really make it worse, let's get some of the dregs and add some to our glass and see if it softens the beer.

Greg:
[1:15:23] This is the lowest alcohol beer of the night at 6%, so we're not hurting ourselves sobriety-wise.
And yeah, there's a lot in the bottom of the barrel. We're getting a lot of juice in there.

Jeff:
[1:15:37] Shake that up a little bit, see if that changes.

Shannon:
[1:15:41] Brightens it up.

Jeff:
[1:15:46] Not really. No. Still just cherries.

Greg:
[1:15:49] Just muddles it. Just muddles it a little bit. Yeah.

Jeff:
[1:15:52] It's so weird.

Shannon:
[1:15:53] Actually, that's a good word to describe it. Muddles it.

Jeff:
[1:15:58] That is so weird. Such a variation between the two bottles.

Greg:
[1:16:05] Disappointment reigns.

Jeff:
[1:16:06] Yeah.

Disappointment and ranking the beers

Shannon:
[1:16:06] I guess it's time to do some ranking here. I love Hill Farmstead, so I'm really, yeah, sad about that. Hmm.

Jeff:
[1:16:16] We just keep popping corks on beers until we find something good to end with.
But that can be dangerous, right?

Shannon:
[1:16:21] So are we taking the Brooklyn Black Ops out of it altogether?
We're just going to take that one out altogether?

Greg:
[1:16:28] Clearly not what the brewer intended, so that's not rankable.

Jeff:
[1:16:33] Wow.

Greg:
[1:16:33] The question is, is this rankable? I don't think this is what the brewer intended.

Shannon:
[1:16:37] I think it's rankable.

Jeff:
[1:16:39] It's still a clean beer. It's just super cherry.

Shannon:
[1:16:43] Which makes me sad to have to rank it yeah i.

Jeff:
[1:16:47] Would have never anticipated never this ranking at various points in the show i would have never anticipated this um, Yeah, let's go with this. I'm going to put the Horse of Love, the one we're drinking right now, in fifth place.
The cherries, if you want like a super tart cherry beer, it is what it is.
It's that. And it's not wrong.
But it's not drinkable. It's a struggle to enjoy.
And it deserves fifth place. I'm gonna put the old thunder time out time out of time in fourth place It was just kind of a sweet almost like sweet tea kind of I've never had a barley wine. That's come across so, Sweet and.

Shannon:
[1:17:43] It's just like like fucking like English yeah.

Jeff:
[1:17:47] It was not like it was like a sweetened tea Hot tea cold tea whatever more is closer to that than it was to beer, beer like it just didn't bring the beer i'm gonna put the definitive um kiln in the third place it was better but it still was pretty sweet you know i'm gonna put the the shredding pow in second place that one was really good um had some really neat flavors to it kind of um um, super bright, super fresh hopped, like gritty.
And then the top two are kind of a toss up, but I'm going to award top place to the Sunderlands, the final flourish, because they were shooting for the moon and they actually landed the fucking thing.

Greg:
[1:18:33] Like the thing that went up in, um, most recently in the token.

Jeff:
[1:18:37] Yeah. They actually landed the thing. Like, I mean, how many times are people going to do a beer like this? And we're going to be like, Like, well, that's pretty good.
Like, and especially by the end, it was like, so that gets my top place.

Greg:
[1:18:50] Interesting point.

Jeff:
[1:18:51] Make sure you take a picture.

Greg:
[1:18:52] Let.

Jeff:
[1:18:53] Me grab a photo here.

Greg:
[1:18:58] Yeah, it's, that's a decent point.

Shannon:
[1:19:03] Yeah, it could sway my vote, but it's not going to because I already have my votes in, so I'm going to keep it. All right.

Jeff:
[1:19:11] You should go.

Alphabetical rankings and lack of A grades

Greg:
[1:19:11] You go next.

Shannon:
[1:19:12] All right, well, in last place, I'm going to go with the same Hill Farmstead.
I rank mine in alphabetical, just like a report card.
so this one got a D which really makes me sad because I really I love Helfonstead that's not how that's not our it's not what our experience has been no we don't give them.

Jeff:
[1:19:37] Letter grades that's not our thing.

Shannon:
[1:19:39] Yeah sorry I have to that's the only way I can keep track yeah alright Old Thunder, next in fourth place and then I'm gonna go with um actually, Cinderlands unlike you Jeff I really don't care if they shoot for the moon.
I'm it was really good. I, I'm taking points off of it because I am not drinking a beer to get shit-faced.

Greg:
[1:20:11] Mm-hmm.

Shannon:
[1:20:12] So I don't want a 16% ABV IPA.
So that's really the reason. It was a really good beer, but I just don't want to get shit-faced. So anyway, that's third place.
Second, I'm going with Definitive.
and uh first place greg you'll be very pleased to hear that i am going with the hot farms i'm shredding pow um the west coast ipa which surprises me because i cannot believe i picked a west coast is there any more.

Greg:
[1:20:53] Of the kiln left yeah i don't remember it that much and i want to.

Shannon:
[1:21:00] And i i but i do have to make a really good point here i i said that i um you know give letter grades to these like.

Greg:
[1:21:08] Like when they said that they thoughtfully conditioned you said you have to make a really good point so it better be a really good point.

Shannon:
[1:21:14] Oh well it's probably not then but i'm gonna make a point i alphabetize these like a report card right yep and as i'm moving Moving along, say I give the first one a B.
If the next one is a little bit better, then I'll give it a B plus and then a B plus plus or a B minus or C or D, whatever.
I have to point out that there isn't a single cue card here that has an A on it.

Greg:
[1:21:43] My thinking exactly.

Shannon:
[1:21:45] So.

Greg:
[1:21:46] I agree. Nothing here. None of these were like, wow, that's awesome. Nothing.

Shannon:
[1:21:56] Yeah. Although.

Greg:
[1:21:58] You should take a picture.

Shannon:
[1:21:59] Oh, yeah.

Greg:
[1:22:00] Make it last longer.

Shannon:
[1:22:01] Got it.
1983.
Oh, did y'all hear that?

Jeff:
[1:22:12] Yeah. You can stop that now.

Greg:
[1:22:15] So, yeah. So the kiln is the one that is the Hershey light.

Shannon:
[1:22:19] Yes. Hershey's kisses.

Greg:
[1:22:22] Yeah. Okay. So if you could pass those. I will.

Shannon:
[1:22:24] Here you go. There you go. There you go.
And there you go. And there you go. Do I need to move my phone?

Greg:
[1:22:36] There we go. Let me take a picture of mine. So have it.
all right so somewhat similar not exactly the same in last place uh time out of time because i couldn't finish it okay i mean fair i'm not gonna rank that as anything else when i i could finish the works of love it was just kind of it was it was um Um, why should I.

Shannon:
[1:23:08] You know, that's a good point because I poured out the time out of time.
I did not pour out. I'm still actually drinking the works of love.
So I'm should have probably reversed this. Part.

Jeff:
[1:23:21] Of it is 6% versus 12%. You can afford to finish.
If they were equal, you have more sobriety invested in the maybe time out of time.

Greg:
[1:23:30] So the definitive yeah it's just kind of yeah so I should take another picture because I changed my ranking here.

Jeff:
[1:23:38] Dun dun dun.

Greg:
[1:23:39] Where's the sound effects uh.

Shannon:
[1:23:50] Not what i pictured.

Tasting and Evaluating the Beers

Greg:
[1:23:52] No i don't have a it'll do, okay all right, excuse me, time out of time in last place couldn't finish it definitive in in fourth place tasting it again because i i'd forgotten how hershey it was, it's very hershey um, tastes adjuncty so like you know not not anything particularly special uh works of love, yeah it it loses a lot of points because it just it was just tart but it was clean and tasty tart so i think it's above the other two which have more problems yeah.

Jeff:
[1:24:56] I could i could agree i could i'm not going to go back and.

Greg:
[1:24:59] Try.

Jeff:
[1:24:59] To correct the record i cast my vote.

Greg:
[1:25:02] Yeah.

Shannon:
[1:25:02] I have to live with that regret but no you make a very valid point it is valid valid.

Greg:
[1:25:06] Um yeah i guess the cinderlands for me was just too too much as much as i appreciate yeah swinging for the fences um you you strike out a lot when you swing from the fences you know, and um it it only was it's only good in comparison to these other three to me is not particularly good um it's fine and frankly so is the shredding pow it's fine but i think it's more of a drinkable beer than the cinderlands particularly in the alcohol level so yeah i agree with you there's no a's i argue there probably aren't any, high-level Bs at the very least.

Shannon:
[1:25:59] I don't think I have any high-level. Well, only because I started out with a B on the first one.

Jeff:
[1:26:06] You got to fix your bell curve.

Shannon:
[1:26:07] Yeah, I do.

Greg:
[1:26:09] Yeah. So, yeah, Shredding Powell wins, yeah, because it's graded on the curve. And that's...

Jeff:
[1:26:15] You start with L. First beer, always an L.

Shannon:
[1:26:19] And you got.

Jeff:
[1:26:21] You know, 22 letters on either side.

Greg:
[1:26:24] You got to start making tier lists. like those tier lists where you know S is the top yeah um so yeah that's um that's me.

Jeff:
[1:26:33] Oh are you back to the bone oh, You are. You're bad to the bone.

Shannon:
[1:26:38] So bad to the bone.

Jeff:
[1:26:41] Are we going to do MFK?

Greg:
[1:26:43] Yes, we have to.

Jeff:
[1:26:44] Yeah, I guess we do.

Greg:
[1:26:45] Part of our new tradition.

Jeff:
[1:26:48] Alright. There's not really any Marys in this show.

Shannon:
[1:26:52] I don't want to marry any of them.

Jeff:
[1:26:55] It'll be a short one. In and out.

Shannon:
[1:26:58] I'm not marrying any.

Greg:
[1:27:00] I mean, the rules The rules for marry, fuck, kill haven't really been, no, they haven't really been like, we haven't really come up with standardized rules yet.
So if you want to say, I'm not going to marry anybody, we can allow that.

Playful "Marry, Fuck, Kill" Game

Shannon:
[1:27:15] I'm going to be single, but I might fuck the Sunderlands because, I mean, it's 16%. And if I want to have a good time and just get shit-faced, then that's the one I'm going to do it with, right?

Jeff:
[1:27:29] No, you're going to do it with like rum or bourbon.

Shannon:
[1:27:32] Well if i only have beer if.

Jeff:
[1:27:36] You only have a very expensive beer.

Shannon:
[1:27:38] And um yeah i'm gonna i'm killing time out of time yeah i'm gonna kill.

Jeff:
[1:27:49] Black ops so neater.

Shannon:
[1:27:50] Oh wait that wasn't on the list we na'd that so i didn't include that whether that matters for for mary fuck okay well if i would would kill like that if i you've already killed oh you've committed murder you you've made the choice that you're not going to marry anybody jeff has made the choice he's going to put black ops on there but as a consequence you have to marry somebody i have to marry someone yeah all right i'm gonna marry the hill farmstead which was my fifth.

Jeff:
[1:28:22] Place beer but i.

Shannon:
[1:28:24] Don't know you made some very good points in your ranking and i'm gonna have to marry that one so it's just drinkable barely okay.

Greg:
[1:28:35] Okay, so for me, the kill is clearly time out of time. I give the black ops a pass.

Shannon:
[1:28:42] Which one was that? Did you say Mary?

Greg:
[1:28:44] No, this is kill.

Shannon:
[1:28:45] Oh, kill. Okay, yeah.

Greg:
[1:28:48] I'm going to fuck the works of love. I actually, I don't think it's bad.
It's just tart, and that's it.

Shannon:
[1:28:58] You like tart?

Greg:
[1:28:59] I mean, you know.

Shannon:
[1:29:01] Once in a while.

Greg:
[1:29:02] You're in Vegas, you're drunk.

Shannon:
[1:29:04] When in Vegas?

Greg:
[1:29:05] You see, you know, it's, it's, she's a bridesmaid and looking for a good time.
And you're just like, yeah, I have a tart night.
Um, Mary, I guess I marry shredding pal because I like the yeast underneath it. So maybe she has a lot of money.

After Show Karaoke Plans

Shannon:
[1:29:29] All right.

Greg:
[1:29:32] Lots of lots of guys marrying women for their money this was.

Jeff:
[1:29:36] A weird show it.

Shannon:
[1:29:38] Was are we doing an after show i.

Greg:
[1:29:41] Think so.

Jeff:
[1:29:41] Yeah it's an after show or it's karaoke no karaoke i gotta last time i gotta.

Shannon:
[1:29:49] Leave for the airport.

Jeff:
[1:29:50] Last time we did karaoke you left at three o'clock Tori kept us up till 6.30 quarter till 7.

Greg:
[1:29:58] I had a feeling it was going to last longer so that's sort of part of why I left, but we can talk about that in the post show I really enjoyed that night even though it ended up lasting long but I think it was, almost a better way to do karaoke so I want to talk about that.

Shannon:
[1:30:19] I'll do it in the post show see y'all thanks everyone for putting up with us for 90.

Jeff:
[1:30:25] Minutes there's more in the post show.

Shannon:
[1:30:27] Y'all.

Greg:
[1:30:28] Y'all.