American Beer Review LIVE!

ABR LIVE! EPISODE 38 - Personality Hires ft. New Hokkaido Beverage Co. & Hoof Hearted Brewing

• Alec, Brian, and Chad • Season 3 • Episode 38

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On this week's episode of American Beer Review LIVE!, Chad got another Tavour drop based on the can art alone. We start the episode off with a heavy right foot and talk a little off-season NASCAR before we fill our glasses with Yamabiko Rice Lager from New Hokkaido Beverage Co. Meandering our way through some old new articles we end up making new best friends with Hoof Hearted Brewing while tasting and reading about their $60 Nachos Double IPA. Chad admits to stealing a new description for intense IPA flavor from @ihateipas on Tik Tok, Alec and Brian will allow it so as not to bring back the "U" word.

@ihateipas on Tik Tok

New Hokkaido Beverage Co.
Yamabiko Rice Lager
- 16 oz. Can - Tavour Drop
- 5.0% ABV

Hoof Hearted Brewing
$60 Nachos DIPA
- 16oz Can, Tavour Drop
- 8.0% ABV

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Alec:

That part? Did he come up with that t-shirt and how in the hell did somebody go dirt to day Tona Carson, host of our t-shirt. Did you create that? He tweeted it out. He tweeted it. That's an instant buy. I didn't even see that Right before.

Brian:

Oh yeah, you're not a cross from him.

Chad:

Like right before he got, before he signed with it was Collie, right, spire, spire.

Brian:

Because that's the 77.

Chad:

This is like after he, oh dude. Like the week before.

Brian:

Like he probably yeah, and it says place buyer.

Chad:

Yeah, it's a PlayStation. Yeah, but it was like they had to have had this ready, because it was like the day of or the day after announced. But that's such.

Alec:

He dropped merch drop on the Twitter, but that's such a deep cut. We found that game in high school, so he's pulling back. How old is Carson?

Chad:

Hosebar. He's on Twitch every single day. Oh, he's a gamer, Okay fine.

Alec:

He's a gamer that's 20 years old and that game is at least 20 years old 20 years old and probably still is the best of the NASCAR games to have existed.

Brian:

Welcome to another episode of the American Beer Review Podcast.

Chad:

Good times for good friends requires good beer. Lucky for us, we know how to pick all three.

Alec:

We're a group of friends who grew up in the Pacific Northwest, giving us a jump start on our craft beer journey.

Brian:

Join us today. While, brian, I pride myself on not getting to know other people, so do not put that on me, alec so the bananas, up until like the 60s, weren't entirely different species of banana.

Chad:

And Chad Hit me like a bacon bar.

Brian:

Review some beer, talk about beer topics, whatever else comes up. We invite you to pour yourself a drink. Hang out with us.

Chad:

Which is why it still comes back around. I think that's why the folks over at iRacing they're doing the new NASCAR game. They said we are inspired by Dirt to Daytona. I can't wait. Awesome, we want to top the bot. Take all the time you need. But yeah, no, I almost. But he knew the game, but he also I started out in Dirt. Now I'm going to be racing at Daytona Right Cup series, but he's on Twitch. I just Multiple times a week.

Brian:

I was a better driver, Not hitting people. How about that? He's a good driver. I wish he wasn't hitting people all the time.

Chad:

Half the current starting field for NASCAR. Can't go a race without hitting.

Brian:

But I think he the last race of the season. I was kind of fine with him In the last race of the season. I moved on.

Alec:

That's what they're grooming him for. Well, it's the style, that's the style at the lower levels, lower levels, kind of grooms him to be there. And then you see it. I mean hell, we got NASCAR drivers in the Cup series pulling off video game moves to make the playoffs.

Brian:

I'm still pissed that they outlawed that.

Alec:

You can't have it every week.

Chad:

Safety.

Brian:

I understand you can't have it every week, I just it worked one time. Dude, it was the most I have ever talked to random people about. Nascar. Somebody who was like wait, you watched NASCAR, Talk to me about it.

Chad:

It was people showing it, people like Now we need him to start winning some more races so when he gets, so he can be put in the Hall of Fame because his car's going to be in the Hall of. Fame. That car's going in the Hall of Fame. They were creating that thing around this week last season. This isn't a NASCAR process.

Brian:

I was going to say I love the random. Our last few have all been almost these random themes of things, and if we hadn't stopped Getting back to actually bullshitting, because Alex started to open a beer.

Brian:

yes, you can keep going. Well, that's the other thing too. I'm just parched how many news articles, which also some of them, I'm going to put news in quotes. But how many news articles have you guys put in our Discord and we have talked about how many of them? Zero today. We talked about one-ish a couple episodes ago. What was the one you?

Alec:

I think it just adds to the conversation. We don't necessarily need to address the article.

Chad:

No, if not, it's just they run out of stuff to talk about.

Brian:

It's perfect because it means I don't have to read them. So this today beer that we are Is a fun can.

Chad:

Do you want me to do the Japanese?

Alec:

Oh, you want me to do the Japanese? Okay, I got some things in there. That's right, but you took Japanese.

Brian:

Somebody took Japanese Pass.

Chad:

that bad boy around? Oh, from New Hokkaido Brewing. From who? New Hokkaido? Oh, okay, new Hokkaido Brewing. This is the Yamabiko rice logger.

Brian:

That was it. That was the extent of it. Yeah, wait.

Chad:

Featuring rice from Hokkaido Japan.

Brian:

I thought there was more Japanese coming through.

Chad:

No, I was just doing those first two ones. Okay, wait.

Alec:

Did you hear that? That mountain echo that took too long. Shout again. Now listen, yamabiko are answering you somewhere up on that snowy peak.

Chad:

Yeah, the Yamabiko is a kind of like a Sasquatch in Japanese folklore. I missed it. If I'm remembering it correctly, they're kind of like a little mischievous mythical creature. Yeah.

Alec:

It's like a mountain creature-ish. Is that what this little guy is?

Brian:

Yeah, that's kind of cute Possibly.

Chad:

That is the Yamabiko.

Alec:

So, Brian, have you done any research? Looking at, before you look, New Hokkaido. Where are they based off, Actually?

Brian:

I didn't see it. I only saw where the rice was. I literally, as you were saying, I was trying to scan it and I missed it. Where are they out of? I've never heard of this brewery before.

Alec:

So obviously Japanese inspired. Yes.

Brian:

Thank you for helping me. I will not now say that it's from Japan. I have no idea, I don't know Like I'm feeling, like somewhere random, like Albany, new York.

Alec:

Bozeman, montana oh.

Brian:

I mean, I got the random part right, you did.

Alec:

Really yeah, so founder is half Japanese. Huh, so he.

Chad:

And all good for him and all of the all of their offerings. The can, art and the style is the same, just very whimsical, leaning hard into Japanese mythology Yep.

Brian:

I like it.

Chad:

Take a sip of this beer and tell me if there is another beer you've had in your lifetime that reminds you of this. And this is a 5% Yep.

Alec:

So we finally got to reprieve and go in a little bit like Japanese rice lager Yep.

Chad:

Oh, I think there's a candidate in the fridge that this tastes like Brian, but multiple. Oh uh, does this taste like Keystone light?

Brian:

No, that is not where I was going and I feel like you just insulted this brewery.

Chad:

Keystone light is a fantastic beer, yeah.

Alec:

There. So the start, maybe the finish, is got a lot more.

Chad:

The finish is more richer.

Brian:

It's got a little bit of sour even. Yeah, yes, I am getting that a little bit. It's probably the. It's presently been a rice lager. Yeah, what? Because rice is.

Alec:

Keystone light.

Brian:

Well, that's what I'm saying. It's like in the macro beers yeah, this is what people don't the everyday drinkers don't want to know or don't understand is like they use rice as an adjunct. That's what makes part of it being. Yeah, that's how you get cheaper.

Chad:

That's how you get a beer and crystal light.

Brian:

Yeah, so this is also so it's showing that the.

Chad:

This is immensely crushable.

Brian:

Oh, yeah, but but not.

Chad:

You can. You can sit and enjoy it, but this is also it. I could see myself sitting down and just running through four pints of this.

Brian:

A four pack of Tallboys on a.

Brian:

Sunday afternoon. Yeah, I'm crushing these on draft. Oh yeah, oh For sure, it is a subsidiary, sub subsidiary, that's it. I mean, I try to remember it, not say read it of a different brewery. So this is under mountains walking brewery, a brew pub in Bozeman, montana, dedicated to the craft and joy of beer and community. So interesting of whether, uh, new Haikido was under them brewing for them and whether he's, maybe he's, the brewer for mountains walking, and decided, hey, can I do my own spin off Because New Haikido is listed as a contract brewery.

Alec:

OK so this is contract.

Brian:

My guess is like contracted by this other one, so maybe there is some kind of like blend of that. Oh, and I love this New Haikido phantom brewery brewing out of mountains, walking brewery in Bozeman, montana, so which makes me wonder if there is not a physical location for this.

Alec:

So maybe mountains brewing is the company that's contract brewing and he spun off.

Brian:

Yeah, that's what I'm saying.

Chad:

This is my brand, to do my own stuff and do it, which is like a ghost kitchen.

Brian:

Yeah, it's kind of similar to. So there's still water. Artisanal is used to be a nomadic brewery, just traveled around the country and brewed wherever he could find space at the time and now he's the head brewer for talking cedar OK, yeah, out of Shehalis but there. But he is also still doing still water out of the same facility, but it's different styles and things, so still water is made more weird and wild stuff.

Alec:

I can get us in there. Huh, I said I can get us in there.

Brian:

I went and went once Like I can, Like you know, you know some people, know some people. I mean, let's go try it out, I don't even have to go back there. So it is. Can we? Can we get a great Wolf Lodge while we're there? Oh don't, I'm kidding, I don't want to go. My sister keeps telling me it's not that bad.

Alec:

So he grew up yeah, listening to fairy tales told by his Japanese mother, which is kind of the theme of it. Name the brewer If you've seen it, just a guess I haven't. Just a guess. I don't that's, I don't. I read it, but I have it right in front of me Gustav Gentaro Dose. I'm sorry, what Gustav Gentaro Dose? It's just no idea. No idea, huh, I mean.

Brian:

OK, interesting, right, huh, how was it again? I mean, he's got like a probably like a German dad with a Japanese mom, yeah, gentaro Dose.

Alec:

Yeah, and then ended up in Montana.

Chad:

Man, it's not crazy for Brewing brewing tasty beer.

Alec:

Yeah, yeah, yeah.

Chad:

I will actually have another pour. Oh, here you go, top you off. I just don't have a lot of add. That is just a delightful light, airy tasty lager.

Alec:

Oh, I'm topping off for the first time today on this as well.

Chad:

Yeah, it it's one of those that, like it's kind of I'm getting a little bit of a pair on the nose, but not very bready Like sometimes you get with a lager.

Brian:

I put him into flights just because I feel like I need to.

Alec:

I don't see what they can do.

Brian:

Yeah, and I don't tend to go into a brewery in order a pint of a lager it unless it's a dark lager, then I'm, then I'm, I'm your uncle. Yeah, but like just doing the regular ones. I appreciate that they have them. We can bring the captain along and there is something specifically for him to drink. And maybe, with my new mindset, maybe I'll switch over a little more. But it's not my go to for doing it. But I love when they do it and when you can tell oh, this is like it's not, like we're doing this just for the captains that come in. We're doing this because I know I can make this beer really well and it's going to be something unique.

Alec:

So I don't always go for the lager either. Same reasons, but I kind of like adding into the fight, because if you can do a lager really well, I know everything else is going to be good If you can execute a rice lager as well as this. I know Hokkaido Done. Yeah, yeah, yeah.

Chad:

What do you got? Yeah, they are. This beer and the other beer. I put both breweries on a to more watch.

Brian:

I was going to ask you said this last time how many beer are on the list, the watch list, Can you?

Chad:

tell yeah, I can tell you At least doesn't. Okay? Yeah, Basically every time I buy a beer from somebody I will put them on the list. Oh, I haven't had to take anyone off the list.

Brian:

Oh, that's a good call. When you go into Untapped and you look at a brewery, when you click in you get a little bit more information about them, like how I found out that they're Subsidiary of another one. They usually list the beers right and some of them, when we look at it like a Drecker, it was like what? 500, no, massive amount.

Chad:

Yeah, these guys have six, 14 nice, nice and tight.

Alec:

That would fall in line if there of a spin-off of doing just start on your own within.

Brian:

Hi. Cold IPA, double IPA, american IPA what an all hazy.

Alec:

IPA, japanese mythology themed oh, oh, all of them are named that fruit beer, ipa, hard seltzer.

Brian:

There's like a half of them are hard seltzers.

Chad:

There's like a beer for everyone. There's a.

Brian:

Catalina seltzer mixer. Yeah, so I mean it's. Yeah, but they're all that same branding. So I'm a fan of this, me too. I think, in my new mentality getting some more craft, um lighter beers yeah, like I also have. I was talking about last time I getting the Release the beast from Iron Horse. Yeah, like it's getting. Like, oh, there's a new something of it. The cost of the craft Lager is always gonna be a little bit of barrier to entry. It's always the toughest for me of not of just replacing. Yeah, that's why I think what was it? The fair state Mm-hmm co-op cold? Yeah, I'm helped a little bit with that concept, so that's always my barrier to making. I Would love to find a priced craft light beer that can be my replacement in my fridge for no light stone or something. The closest right now I think is probably Heidelberg.

Brian:

Okay, I got a double check, but I feel like you can get a four pack of tall boys for like I I Can't remember, it's under 10.

Alec:

Which isn't putting it in, I know but.

Brian:

But to do but to have the craft trade-off is that you're gonna spend a little more. Yes, um, but I know I can go, I can. I know of at least one place. I can get Heidelberg on tap for less than four dollars.

Alec:

Well, there you go, so yeah at least in that aspect.

Brian:

So for this I Would I would at least rotate it into my like, light craft beer Selection to have like, yeah, like, if I'm always trying to have some kind of light craft beer, yeah option, this is one that I would make as a rotator of it. Oh, this is an awesome yeah so. I don't think I could have it all the time.

Alec:

No, but it's I want something. I'm gonna take care of me a little bit. Yeah, not gonna crash Coors light, right, but I Don't need something heavy. I think this is an interesting one though.

Brian:

With these styles though, where it is a light beer that I would still treat better Then and that's not gonna crush it. And that's also the why I still buy the macro is because, like, there's times where I've I've gotten home from like a football game or doing something and I'll open another light and sit in Zone out and then it's like time for bed and I'll go and I'm like yeah, I'm just gonna dump, dumping out for this. Miller light out because I don't care and I'm like I just don't need.

Chad:

Yeah, there's the rub on the on the craft logger. Would you feel good about no?

Alec:

no, no, I gotta finish this.

Brian:

I wouldn't open it.

Chad:

I'm putting. I would put shrink wrap on this Rubber band. It put it back in the fridge.

Alec:

If I can finish, what we've touched on it a few times over the last couple months is this is a Fuitable beer.

Chad:

Yeah, this would be this would go with a lot of things.

Brian:

This is go a lot of different menu options, yeah go great with nachos, possibly, yes, I think, because it's not, you're not gonna, it's not gonna be, I wouldn't put it with not you're gonna battle. I got the segue you were going for, but I don't know that I would put it with nachos I, but you're not gonna battle with the flavors, yeah, where you've had it before, where you bite something and then you go back to your beer and you're like Mmm, that's not a good comment chicken wings.

Chad:

Oh my god, this is this is burger.

Brian:

Yeah, this is something yeah my son today brushes teeth and then add food within like the next five minutes and he was like what?

Chad:

a packet he had.

Brian:

Like those kids, he learned a very important lesson he goes this does not taste the same as the rest of them. Something's wrong with this one and I was like you just brush teeth in no buddy, you just brush your teeth and you should have waited longer.

Chad:

So I'm gonna fridge this. Yeah, yeah, yeah. I would take that I'm not crushing enough Loggers in my everyday life. Now I wouldn't mind. I don't mind the the price pain to get it in here, to have it in my fridge ready to go. Let's do this. I have some bad ideas. I'm gonna rinse my glasses.

Brian:

We realize we didn't bring enough glasses, or I just can't count we're just doing it. That was my bad.

Alec:

That's my bad. I'm usually in charge of glasses and I didn't do it this time. You didn't do a good job.

Chad:

We are going from a logger to an IPA, so that's a lot easier.

Brian:

That's why it feels bad of refilling this.

Chad:

So speaking of nachos, so I got that. You had a topic Ooh, I forgot For this episode.

Alec:

Oh, let me look that you had some thoughts on that. I also have some specific thoughts on it.

Chad:

I didn't know which direction you were taking, I put the Gatorade.

Brian:

I don't feel like I've had this beer before, but I've seen it in a lot of places.

Chad:

Yeah, this is $60 nachos from Hoof Harded which is a great brewery name. I did not realize the double entendre of their name until I sat down and plopped into discord and I said it three times fast Hoof Harded, hoof Harded, hoof Harded.

Brian:

Did they? Is that intentional? Yeah, almost entirely.

Chad:

Yes, if you go and look at every single one of their beers and their beer selection, they are not serious people.

Brian:

Oh no, not at all. I think I bought one of their beers for my dad one time as something of like getting him something ridiculous that he wouldn't normally have. If this story descriptor thingy is not what you're about to read, I will then read this one.

Alec:

You can take it. You gotta do with enthusiasm cause it's got. Are you seeing all this?

Brian:

Like that's no. No, go for it, Cause if that's, if this is what it is, it's untapped, it is so double.

Alec:

IPA, 8% ADV $60 nachos. That's what happens when you let dad out of the house. Wanna drink some ice cold beer? Well, I'm a letcha. Prime that cheddar cheese pump with the Gooiest Citra Simco in El Dorado. Does it smell? No, it's stank, plus it itch Snore was part of that.

Brian:

What in the world? All right, yeah, they do not seem to.

Chad:

It does have a funk on the nose. Take them so close. It's not a hoppy.

Alec:

I mean we get. Are you having fun yet? Mm-hmm, bjorn dork, are you looking at beer names? Oh yeah, combat spandex, konky dong.

Brian:

Roller blabe this is one. You just become best friends. Double IPA this is 618 beers on Untapped.

Alec:

We should have gotten the discount nachos to go with the $60 nachos.

Chad:

Well, there's $120 nachos as well.

Alec:

Oh, the triple version of this Okay so they're all kind of it.

Brian:

I think you mispronounced one of them earlier. I think it's. Did we just become best friends?

Chad:

The one I'm really waiting for is the 1-800 double, extra, extra, fruity, fruity, biggie, biggie, juicy, juicy Triple IPA at 10%, with the Pitraba dude in the khaki cargo shorts, with the enormous saxophone. I really gotta figure out. These are really not. This is.

Brian:

No, I'm gonna dig a bigger to find out my dad. I got him one of these and I don't know which one, but it's.

Chad:

The vibrational frequency these people are operating at. It is Just total different level. I think them and Drekker are. They can. They can speak telepathically.

Alec:

I don't know where. What is it? Merengue Ohio? Merengue Ohio is? I have no clue, but he. Oh well, so same status hop and frog, but it's insane, it's bunch of weird beers.

Brian:

It's state yes.

Alec:

Are they in the middle of nowhere? Have nothing else going.

Brian:

I'm gonna go, All right, I'm looking.

Chad:

It is Ohio.

Alec:

Merengue and there are cities in Ohio.

Brian:

I think I spelled it wrong. Dude, if it's Merengue, this is a small town, that's what.

Alec:

I'm saying it's small town. Everybody who gets it is in on the inside joke.

Brian:

Oh this has to be. This can't be Okay. The population for the 2020 census of Merengue, a village in Moro County, ohio, 283. Okay, they all work as brewery. They have two beers for every one person in this city. This something is up.

Alec:

All right, okay, okay, Something is up. Cancel the podcast because we're just outing them on their tax loophole for being located in.

Brian:

Where is this they took over a shantytown. Listen, they put it on something, so it can't be our fault. Okay, so this, oh my God Well they have.

Alec:

who farted burl, True, true.

Brian:

I cannot. Okay, so they're. If it is, it's northeast of Columbus.

Chad:

Somebody will correct us, but anyways, I've been drinking this tasty beer Fascinating. Another sneaky hazy, yeah, IPA oh yeah, nope, hoof-hearted brewing.

Brian:

When you type it into the map, county Road 26 in Merengue Ohio, it's a PO box.

Alec:

Nope, they actually got pictures brewing. There you go. Awesome, that's cool, no dude, look at this.

Brian:

Oh, it looks like it's like a farm from above at least. So if that's where they're brewing, right near the cemetery.

Alec:

Smells juicy.

Chad:

Yeah, it's very hoppy, get a lot of Okay.

Alec:

Brian, have you had this no?

Brian:

I haven't drank it. I've been so distracted by everything else.

Alec:

This, you could convince me, was like a juicy IPA.

Brian:

I've been distracted by who farted Right yeah.

Chad:

I knew you guys liked that.

Brian:

Okay. So this Do you know how many times I've looked at this brewery written out different places the cans, it's not put it together, never done it. It's like one of those what's the game? Where you say a word really slow and you're trying to like or it's like a weird phrasing to try to say something A waa ta goos ay, yeah, yeah, yeah. What were you saying about this one?

Alec:

If you told me it was a juicy. It smells, looks, tastes juicy, yeah, it's still.

Brian:

To me the look is a little New England-y, it's really thick I'm getting fruit juice.

Chad:

It's not as thick as the God, what was that one?

Brian:

The Emperor.

Chad:

Yeah, not as thick as Emperor.

Brian:

But it is, the smell is more bright, which is kind of a weird way to phrase it.

Chad:

It's a brighter beer overall.

Brian:

It tastes like a fun time. And for the second time in just a little bit, Alec tops off again. Yeah, this is good. Yeah, it is. Ooh, had some amazing barbecue there as well. Tell me more hoof-hearted of your random ass little place in the middle of nowhere.

Alec:

So this not as foodable as the Hokkaido? No, but this one. I would go with some nachos, Because it's going to power through the jalapenos and everything else that I'm going to throw on my somehow $60 nachos.

Chad:

I was going to attempt to make some $60 nachos but it just ended up being this is normal nachos and I'm just going to splurge on the protein.

Alec:

So we used to go racing, camping, whatever, so we'd spend a weekend at the track with no mothers around. So my mom would send us with fruits and vegetables that we would then have to throw away on the way home to pretend like we ate them. And one of the last, whatever Somebody in the group was like, well, I'll make nachos. Somebody my age, so, like 13 years old, I'll make nachos for everybody For dinner. I mean, they turned out fantastic. And he destroyed the motorhome. Like I don't know how many bowls you can use to make nachos, but it was pulled pork, ground beef, guacamole, sour cream, so much cheese, olives, jalapenos.

Alec:

And not a clean dish anywhere in the RV, and this beer would go perfect with those nachos.

Brian:

I found it. The beer I got my dad from Hofhearted. Okay, fitness freak, an imperial stout with coffee and vanilla and maple syrup added. Okay, nice.

Alec:

Could, be, good, I didn't go as deep on this one to see what the distribution looked like.

Brian:

They're here in bottle shops Like going to peaks. I see their stuff all the time and it stands out. I mean this can pops. Yes, they all have that kind of style. It's like a weird like Cartoon-y-ish. It's 80s Kind of an 80s cartoon network, retro vibe kind of thing.

Alec:

And I didn't go anywhere near as deep on the research on this one. For who they are, they're around a lot though you can get it.

Brian:

So, looking for distribution, you're probably looking at six to eight dollars a can, even just here, not through Tavor, and I don't know. I mean I would say there's usually two to three cans Okay, different offerings In like a bottle shop that has a few hundred can options. So that's pretty solid. It does show on there that they're distributed by someone, and maybe that's who's out of Connecticut that's distributing them. That's probably the answer there. So they have a distribution deal, they have that kind of thing. It seems like they're just having fun making beer.

Alec:

Well, they've been around since 2011. Says known throughout the industry for our Deft Hop Ranglin and Nude Air guitar prowess. I'm sorry, what Yep?

Chad:

Playing air guitar naked.

Alec:

Yeah, we do everything we can to provide fresh, high quality and sometimes high test which getting their liquid to help you get the party poppin there. Have fun.

Chad:

Yeah, and I am anxiously waiting them to build their brew holo like Drekker. Get a hotel. Oh right, Get a hotel on site. I'm there.

Brian:

The place. Looking it up in the pictures, the place is a lot more low key. It definitely still looks like. It's like, like I said, it's almost like somebody's farm that they then were like, okay, you can find, you can put a brewery in this place, and then they made like a brick patio and did some stuff like it's decent, it's fine, the inside looks cool, but like it is definitely a more understated kind of like place and location than you see some of what people are trying to do?

Chad:

It looks like some kind of a winery or cidery that you'd go on a tour for.

Brian:

But yes and then, but beer. Like you can tell, the inside is very beer related.

Alec:

Tell me you can't go there and order a picture of $60 nachos and a platter of $60 nachos. Oh Right, yeah, I mean that's not bad. I mean it's going to set you back 120 bucks.

Brian:

Well, I mean, you could always go by the $120 nachos.

Chad:

But you already traveled all the distance. You're there. It's a sunk cost. You just got to do it. You got to do it. So you said you had a $60 plate of nachos. I think they do have their own food truck or at least a space there on property.

Alec:

I mean, the legality is never going to happen, but you could clean house if you had a craft beer food truck.

Brian:

Oh, I was listening to a podcast of beer people, of somebody who was talking about doing that during the pandemic that they were driving around and basically setting up, and then finally they said we need it for three or four weeks and then the people were like, hey, you can't do that. So what they ended up doing was they would just pop up at a place that already has a liquor license.

Chad:

Yeah.

Brian:

So basically, then you could just go and be there under their umbrella.

Alec:

But man, if you get a mobile liquor license, nothing, we're just driving around, but like, yep, I'm in a park, I have a truck, we got the, not even the brewery in there, but like and even we can coordinate it off.

Brian:

And this is our beer garden.

Alec:

You have to stay within here.

Brian:

They do it for events all the time, yes, take over a parking lot, and now, all of a sudden, the parking lot is a beer garden. You just need well, that's it. You just need to get it like a beer garden. It's got to be too expensive, right? That's why people aren't doing it.

Alec:

But you basically have to get a beer. I think it's so much paperwork to do it every single time, but you basically would have to get a beer garden.

Brian:

There's not a permit every time, every time, and it would be different for every, like the new and. And municipality, like if you're in In each county, this city and that city. Yeah, I mean, I'm not mad about trying to figure that out but we also don't make our own beer anymore. No, no shoot.

Alec:

I bet you don't even have to If you had a beer truck.

Chad:

you don't even have to make your own beer. You're just the beer man Distributing.

Alec:

You're not the ice cream man, you're the beer man, actually, even better, right you just I have the best beers that I thought I have and there are 14 food trucks and I'm the beer truck, yeah. And guess what? You're going to go to?

Brian:

one of those food trucks, but you're all coming to my beer truck. I feel like they came where they have a set space.

Alec:

Absolutely could, but I've never seen, I've never seen it.

Brian:

I feel like there's All right.

Alec:

But what if?

Chad:

you were the beer truck man and you're just rolling through neighborhoods so that is going to be wildly not. No, there's sealed cans. I'm selling you sealed cans of beer. Okay.

Alec:

You go, you go in your house.

Chad:

You go back in your house, but imagine, instead of the ice cream man, it's a bunch of grown men. Oh, the beer man's coming. The beer man's coming, honey, throw me some money.

Alec:

Yeah, when the tobacco can of sport shows up, you just peel out and leave, I pay my taxes. I would but board. I'll do all of it. All right, use this before Chad brings up his MBA management.

Brian:

topic of the week founded by Trevor Williams, columbus, ohio native, with a couple of college buddies. Okay, that tracks Influenced by hops, hair, metal and video game culture, so Also tracks Beer fridge.

Alec:

Yeah easy. Beer fridge. Yeah, this is a good one. I wish I was one of the 268 people that lived in this town.

Chad:

How many of them work at the brewery I? How many of them moved to the town for the brewery?

Brian:

I mean, it doesn't tell me that here, but yeah, that's. I mean, how is that not your favorite spot to go all the time, Like if you live out there like Driver's tractor there.

Brian:

Something probably does Ride your horse. Yeah, beer fridge would be solid for it For some reason. This is one of those, probably cause usually when I go to a bottle shop I'm looking for certain things and buying more of the local releases that I'm trying to find. Like I've said, I've seen them around, I've seen their name. It's a known thing to me. I've only bought the one that I did not drink, but now I might throw one more in each time instead and grab that instead. I probably wouldn't keep doing the same six dollar nachos, if that's all that's showing up.

Chad:

Oh, it would mix it up.

Brian:

This is great, but I would definitely try the different things, so well done. I also am just having a mind blown experience of their name and how they managed to Sneak that by. You Sneak a fart pun in there. There you go. Yeah, that's good, it is good. I mean, my glass is not empty, but that's the other thing. So let's talk about this real quick. We got a couple minutes. This is a what? 8%. Yes, still a zipper, but you could like, could you tell it's 8%, could?

Alec:

you tell what it is. No, it went down way faster. I topped off, you topped off, and Thor was the only one who went Because.

Chad:

I'm smarter than this. I have to get on the ladder in a little bit, so yeah.

Brian:

I still think 8% is that? Where is the line for when it becomes a double or not? This is a double Right. Thank you See that. That right there.

Chad:

Seven. There's a six there's a six, eight to a seven line, so you're saying above seven, so seven can be a regular. I think I feel like that's kind of the buffer zone.

Brian:

Yeah, Do you gotta hit above seven for it to be double.

Alec:

Well.

Brian:

Thor is just the recipe. Like, that's what I'm not.

Chad:

I don't know enough to know right. I'm just kind of going off my scattered brain. Oh, I think this is about what? Like all the beers we've had, I just kind of think, okay, that line is somewhere like, like a six six, a six seven, would you get an IPA.

Alec:

And as soon as you get towards a seven, now you're reaching a territory people are having to double.

Brian:

Okay, so that's for IPA. Yeah, what about a stout?

Alec:

But stouts are usually a little bit lower, lighter.

Brian:

There's in the sixth range, I feel like, okay, so in the next couple of episodes, irish Death.

Alec:

I've had too many.

Brian:

It's a seven eight.

Alec:

Yeah, and that's a heavy.

Chad:

It's its own, it should almost be its own category.

Alec:

That's a male.

Chad:

It should almost be its own category.

Alec:

Cause stouts tend to be lighter than you'd think they would be.

Brian:

I like porters are lighter than the same. Oh, okay, never mind, I haven't flipped.

Alec:

Porters are lighter. Porters are more like a brown ale Like a five and low six.

Brian:

And then stouts are kind of like a double American stouts are stronger, regular, so I just thought, I'm just wondering.

Chad:

And stouts. You also see way more of the barrel aging in a stout Cause a lot of stouts. There's not a lot in the way of flavor Traditionally in a stout like it's not. I'm not going for a stout for flavors. I want to get away from hops if I'm picking up a stout. So I don't want a hoppy or a, I want an easy drinking thing. Okay, so if you're going flavor tops.

Chad:

I, like my orbit of stouts has always been from Guinness, like Guinness was the first one and Guinness there's not. There's flavor to it, but there's not flavor to it.

Alec:

So if you're quitting hoppiness, yeah, stouts and porters tend to be closer to the zero IBU.

Chad:

And they get more of their very low IBU you can't do zero.

Alec:

We've had two beers today that were zero IBUs.

Brian:

That's impossible they you need, you need hops to make beer.

Alec:

I will pull them up, thank you. But if they're not bearing hops, then you don't have Alpha acids, then you're going to have bitter-styled alpha acids.

Brian:

I feel like you're still.

Chad:

We had two beers today. Where the hop?

Brian:

I think you're in the single digits for IBUs.

Chad:

Yeah, but based on all the other flavors.

Brian:

Cookie death was on zero. Okay, Well, on an app they could also. Just they could round down or they could just skip that thing.

Chad:

But two I don't even use IBUs anymore.

Brian:

Like we've talked about it before. I think it's just.

Chad:

It's not as it's like an appendix for the craft beer industry, like it's something that everyone had to fix it on because we didn't have For a while it became the thing.

Chad:

The average drinker didn't know what hops did. It's like oh, this is spicy. Why is this spicy? Well, it's alpha acids coming out of the hops. We measure that with IBUs. We put this in the bottle, so the tie. You know, it's kind of hoppy, but it's not depending on the hops we use or when the hops were used. I just I want to circle back to the gal we mentioned a couple episodes ago, the I hate IPAs on TikTok. Yeah, how much would you use this? My favorite description, that of an IPA flavor From her, that when I heard it like she would say like, describe a flavor and I went, oh shit, that is perfect. She drank an IPA and said this is floral gasoline. I know exactly what she means. I know exactly what that hop flavor is. I have had IPAs and go, oh boy, yeah.

Chad:

So now I am shamelessly going to steal that, like eventually we're going to have like a true imperial, an old school imperial IPA. That is just going to set your mouth on fire and that's what I'm going to use it. I just wanted to get that little factoid in on tape before we wrap up here.

Brian:

I'm down a weird grab a whole of IBUs and stuff. You're going to know how many things. All right, figure it out who farted.

Alec:

Well, bottoms up, Brian.

Brian:

Usually one of the people at this table, and I know which one it normally is.

Alec:

Sometimes, god, that's good, all right. Well, our glasses are now empty. Hopefully yours are too, and we'll catch you next time.

Chad:

MUSIC. We can do it, boys. We can get what you had two hours 15 minutes of tape. That's perfect for where we're at. If you want to do that last one, oh, hell, yeah, yeah, we need one more.

Brian:

Oh, we got plenty of time, I'm good on. I told her like 435. No big glasses, let's do it. Let's do it, yeah, music.