American Beer Review LIVE!

ABR LIVE! Episode 39 - New Year, Wild Beer ft. The Ale Apothecary & Four Fathers Brewing

• Alec, Brian, and Chad • Season 3 • Episode 39

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On today's episode of American Beer Review LIVE!, Chad struggles with how to describe non-IPA beers. Starting off 2024, the crew digs into Brian's Too Many Hops Theory, running down some experiments ran over the holiday season.

We crack our first pod-beer of the year, The Ale Apothecary's Little Star Saison, a shining example of the wonderful blending of flavors that wild/farmhouse style ales can achieve. We talk a bit about the Bend, Oregon beer scene, and the various road trip techniques each of us employ. Second up, we enter Vahalla (metaphorically) extra warm thanks to Viking Funeral (Chocolate Chipotle 2023), from Four Fathers Brewing. Still warm from the chipotle, we talk about the closing of a local favorite, Odd Otter Brewing. To make us not too sad about it, we do a patented ABR Beer List that highlights a couple of Brian's brewery besties - Structures Brewing and Stoup Brewing.

The Ale Apothecary
Little Star Saison
- 16 oz. Can - Tavour Drop
- 6.7% ABV
- Collab with Old Standby Brewing benefitting Bethlehem Inn.

Four Fathers Brewing
Viking Funeral Chocolate Chipotle (2023)
- 16oz Can, Tavour Drop
- 10.0% ABV

If you'd like to reach out to the American Beer Review LIVE! crew to give us a beer suggestion or to tell us we suck, you can reach us on any of our socials (in order of how often we check it).

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Alec:

I'm trying to think if we got anything else popping things we're gonna discuss I. Don't know. I mean, we got New years and Huskies right.

Brian:

Well, already played?

Alec:

yeah, I'm on their way to championship game. God, I hope so.

Chad:

Just the Pop-Tart Bowl overshadow everything, dude.

Brian:

It is the meme that is taken over college football Twitter. It is for everything. It is everywhere. It's Hilarious, ridiculous and delightful all in one.

Brian:

Did you?

Brian:

just slurp the can that we're all gonna drink out of. I Welcome to another episode of the American beer review podcast good times for good friends requires good beer.

Chad:

Lucky for us, we know. I think all three.

Alec:

We're good friends, grew up in the Pacific Northwest, giving some jumpstart on our craft beer journey join us today.

Brian:

Well, brian, that pride myself on not getting to know other people, so do not put that on me.

Alec:

Alec. So the bananas up until like the 60s weren't entirely different species of banana and Chad.

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:

No, this is no, this is my back, that's it.

Alec:

That's a side beer.

Brian:

Okay, my back up it's like you've got to be kidding me. Take a picture for the gram I was also I was gonna put in. I was actually about to put in the article into the thing what I know, and it was some top 25 beers of the year list and I was like, well, I don't, I've never had any of these, so I didn't.

Alec:

I can't worth it like review those two go.

Brian:

I was like what's the point of me being like, hey, yeah, cool, I know that brewery, right like. So I was like, well, I haven't had any of these.

Chad:

So I Through that top 30 breweries list also. Kid that one. Let's talk about that one.

Brian:

Let's get a beer going, okay, and let's talk about that one. All right, we're starting with.

Chad:

Start. So we're starting out the new year, yes, with some hopless hopless. We beverages what it's not IPA's, I guess.

Alec:

Oh sorry, I was less, less hoppy, I was like Because?

Chad:

because your theory on yeah too much hop here.

Brian:

I'll talk about that. While I said you, you kind of you had a little experience, didn't you? Yeah?

Chad:

so Alex, employer is, was very nice to allow him to bring me to the cracking game the other day. When they they're two weeks ago, I guess not the other while yeah, where they absolutely stomp the shit out of them, oh yeah. That was a huge one crush, chicago, but they had the hot Valley. Stash IPA, the cracking stash yeah cracking stash, the official IPA of the Seattle cracking. So I had two and a half of those, but after every single one I had a water.

Alec:

Yeah.

Chad:

And a couple Coors light, which more water More or less went. Went to bed. Yeah, felt great.

Brian:

Next morning.

Chad:

Oh my god.

Brian:

Yeah, what the hell.

Brian:

And it's the worst thing because, like, I really like IPA's. Like I had one the other day where I was at Taproom and I'm like, oh, I'm gonna do it, I'm gonna get an IPA, and then I remembered that I was picking up like a pack of IPA's and then went back to the house, I'm like had another one and like, of all the times over the break, that was like Still wasn't too bad. It was two IPA's spread out over a few hours. Yeah, like that was still the one day that was like the most brutal. So, yeah, man, it's uh, it really pains me. Yeah, really pains me, but like I have stuck to for the most part of one IPA a day, rule keeps the headache away.

Brian:

Yeah, there you go it has been way better than throwing back three or four and just good cuz, that's what I did On Christmas Eve.

Chad:

Yeah, tested it. I had the Screwed Christmas sale from Silver City, nice. I did not know those 9.2. I Didn't know that until I took the first swig and went, oh god, what is this? Yeah, so I had three of those. Oh, okay, in one day. Yeah, still felt better than IPA day, I slow. And then I slowly slipped a sip on a Silver City Tropicay is my favorite, yeah, ipa ever solid, yeah.

Alec:

Felt way better, way better. Christmas morning next morning, yeah nothing.

Brian:

Yeah, yeah, that's what I'm saying.

Chad:

It's just, it's a really unfortunate thing, but I think it's the new, especially with the relevance like Everybody's got an IPA, everybody's got a multiple yeah, you got to have it, and they're all big, heavy.

Alec:

So that's why Today we're starting, yeah, the ale apothecary, their little star, and it is a saison style ale aged in oak barrels with heather flowers and Can condition with raw cane sugar, so may take a little bit of a hit on this one. Not too bad. Where's it out on here, the ABV? I want to say it was in the five six point seven is, according to untapped so a little bit about the ale apothecary.

Alec:

Paul Arnie and Conak curry are their founders back from 2011, so they've been around for a minute. Inspired by the unnamed brewers of history, our goal is to tie the brewery to the land and create beer with a sense of place, with the raw, soft water that comes out of the ground, with a wild airborne yeast we share with the trees. We hand make our beers without the fingerprint of industrialization, where time and our brewing processes are as important as the barley malt and hops. We source locally our beers 100% naturally carbonated our ore with Oregon honey or Fruit juices. We avoid processing aids that are typically used in most contemporary breweries, relying instead on the myth and legend combined with time and experimentation. The result is our own particular brand of magic.

Alec:

Long-term barrel aged beers are special. In terms of the raw and raw beer, the result is our own particular brand of magic. Long-term barrel aged beers are specialty and we produce a wide variety of wild ales and historically inspired one-offs. All our beers mashed in oak, boiled in copper Open, fermented in wood vats, then barrel aged until we put the beer into cork bottles prior to maturing in our cellar before we release them to you. I. This is a very cool spot I.

Chad:

They have a. I dropped that YouTube video of kind of they're behind the scenes. Yeah, it's just, he's got basically like a Little barn that's about the size of two car garage and it's just filled with the barrels of everything. Yeah, I, he does Built a. I don't know if it's Norwegian or Swedish, but the way they lauder it's just they hollowed out this big spruce tree. Oh, really, put the spruce Bowls in there to kind of filter it and they put the mash over it and then there, that's how they're. Instead of a mash tongue, they're just using this traditional, super Norwegian style for matching out. So very, very traditional way. And I just I love that everything is bottle conditioned. Yeah, it's kind of that. Home brewers meant it sort of a home brewers mentality problem, way more work than we ever put in until I'm going but. But this is but this is like the how it was industrialized before.

Chad:

We had all this specialized brew in the bottle and it was just like a Specialized before. We had all this specialized brew equipment. If you were, if you were brewer back in the day, this is the way you made your beer.

Alec:

You want, and so this one's a collaboration with old standby, old Standby, and it's a collaboration for charity. So I don't know, I didn't what the charity was yeah, I didn't.

Chad:

Well, I'll post it in the link. There you go, perfect, when we drop the episode.

Brian:

Huh, yeah, so, and I'm looking so they're out of Bend. I don't know if you'd actually said that.

Alec:

I did not, but so they're.

Brian:

Breweries close to the public but they have a tasting room kind of in town. I mean it is in town, it's just not like in the downtown space that you think of, like old Bend, not, I don't know. I'm both like there's so much of what you said in that story that I'm like oh my god, that is so impressive.

Brian:

That sounds like a lot of work. So like, yeah, this has to be something you're really passionate about, has to be something that you're like Just wanting to do. Yeah, or to make your thing. Yeah, cuz man, all I heard in that was like, oh god, like this is a lot but it's been working for 13 years.

Alec:

Yeah, which?

Brian:

is interesting and so because I mean it's years ago that I did a beer trip to Bend and we Didn't, we didn't go here and I don't know these guys appear to be in the middle of the woods.

Chad:

Well, they aren't on that, they aren't on the normal, but the tasting room is like in actual.

Brian:

Bend.

Brian:

Yeah, yeah, and it's I, it's actually not that far from where we like stayed or went during the time. So, yeah, it just is not one that like it was an obvious like oh okay, I know exactly that Spot or I've heard of it. It was all new to me. So, yeah, it seems pretty impressive. Oh, yeah, I'm seeing where it is now. Yeah, it's was Like less than a mile away from where we stayed. So the tasting room. So yeah, it says that the breweries close the public, just to Kind of be kind to the neighbors.

Brian:

Yeah, they're at their cabin house or something like that.

Chad:

Well, neighbors around, there's not a lot of operating room From watching the video.

Alec:

Yeah, it's not set up for a brewery tour, well, and if you're doing an open fermentation, primarily you kind of don't want a whole lot of traffic through there I can't imagine that's gonna be stirring up dust and all that stuff you want it to.

Chad:

Naturally speaking of the beer, this is very nice.

Brian:

It is really smooth, like it's a very smooth size on. It's kind of perfect hints of everything with nothing To above and beyond. You catch the aroma, like I was looking at the can and you've got enough of the aroma just coming off the can, without even having to smell it from your glass Getting just a little bit of like the earthiness but it's not like overabundant, it's not like Really like grassy or anything it may and it's just a hint of the sour, let's say just a touch of the sour, yeah that it really is like a really solid, easy drinking one, a little boosier Not tasting wise, but just percentage wise than I would have expected six point seven, yeah, yeah, no, I'm liking it's really light too, like it is super clear very clear.

Chad:

I mean for just some of the processes and things that they Said they're going through like Ford and for it to be so clear, with a wild natural kind of natural fermentation and equipment and no filtration or no Industrial yeah, cuz that's more what I was thinking of, just like that aspect of it.

Brian:

Oh, oh, hang on who did it?

Chad:

time out. There we go, okay, and we're back.

Brian:

That's the only benefit, I guess, of the headphones. I know when that's happening, I know to stop out because oblivious to me entirely um yeah, I'd like to try more from them and to see kind of the other stuff.

Chad:

This is the first time I've seen them pop up on Tavor.

Alec:

So that's where you got it from, because it's local enough that it potentially could be.

Chad:

And they have a. I think, if I read it right, they have a like a ale club. Okay, but you can, I think you can join it, and then they will. Hey, we'll put your beer in a box the back, you can come down and pick it up. Oh we're not talking to you, so this is one of those ones like maybe join the beer club, yeah, and then you just you do a quick cannonball, run down to bend. It's only three or four hours.

Brian:

It is more than that. I got their tasting room address right here.

Alec:

Yeah, it's about six.

Brian:

Do a real quick. Yeah, I was going to say it is 218 miles away and you're driving through the mountains, so we're going with five and a half hours. Oh, I can do that before.

Alec:

Now as long as there's no snow, and then close the pass.

Brian:

I've driven it. It's a really nice drive. It's a beautiful drive. I want to go back. I don't know that. I want to do that drive with kids, so that part is a hesitant.

Alec:

Got to wait like another couple of years and then invest in some tablets. Got one so far.

Chad:

And, but there's enough spots going down to bend. You could. You could make a stop, grab lunch.

Alec:

You don't have. You don't have children. No, I don't. Stopping is the worst. The production of getting in and out of the car. You're like we could have been there.

Brian:

I agree, I agree, so you don't, you don't keep, like a old milk jug, and go.

Chad:

Nope, we're not stopping, use it, we have.

Alec:

NASCAR style pit stops at the rest areas. On, we are in and out, but I am gone in three minutes, even going over to Moses Lake. Yeah, like if we're going into Ellensburg, you have to stop in Ellensburg. No, no, you don't. Because by the time you get off, and then you find the restaurant, and then whatever, and then obviously then somebody also has to go to the bathroom and it we could have been to the damn house by now.

Brian:

I just think that we drove back from Bellingham or whatever to. And then, like, we're at home for like an hour and did a turnaround to go to Tacoma to meet some friends and basically, if my youngest was not asleep in the car, he was very loudly crying yeah For like all of that trip, oh yeah, it's miserable. So but get him a little bigger. What Ben is just like. I think there's tons of cool stuff Down there.

Alec:

You just like I want to. You're not doing a day trip.

Brian:

No, but I want to. Yes, that's going back to that. I want to be bigger and like do the river surfing, like let's raft down the river. Let's like get bikes and ride around town.

Chad:

It's a weekend, it's a great long weekend. Get down there Thursday.

Brian:

And I would add that to this. I don't know, this might need to be like a dad sneaks off on my own for this type of like the vibe, and maybe this is just me doing this, Just not just not feel family friendly.

Alec:

That's kind of where I'm going.

Brian:

It's like, yeah, that's where this is. Like, I need some quiet, reflective time. Yeah, but you leave them all in the Airbnb. Getting closer to the earth by drinking this more naturally done.

Chad:

Take off our shoes. Yes, feel the earth beneath our feet.

Brian:

Yeah, unfortunately, where the location is, it doesn't look like they're going to have that, but yeah.

Chad:

I just wanted to point out part of that video. The brewer head brewer used to work at the shoots brewing.

Brian:

I would like to know a percentage of brewers in Bend who have not worked at the shoots previously.

Chad:

I'm going to go out.

Brian:

I guess is a very low percentage, because of them coming people coming from out of state. I would put it at least like I'm going to go with 50% of head brewers in. Bend. Some connection, have some deshoots experience or connection or something.

Chad:

Whether they be washing kegs or actually working on water? Yeah, that at some point there was like a process, but I think that that was something we mentioned last year. What Part of our coaching, when we were talking about beer coaching trees.

Brian:

Oh, yeah, exactly.

Chad:

It's all it's still. This is probably still one of the outside of, like you know, the trades like tristians and what not like that, where you still have almost a apprenticeship?

Brian:

Yeah, absolutely yeah. I mean you can find some people who do it on their own, coming out of just like they figured it out and did it, but so many are done through the process of like going to someone, learning under them and starting like literally at the bottom. Yeah, um fridging.

Alec:

This is a great size on.

Brian:

It just is so like it's such a simple. Like I hear all the stuff that he did, it makes me like stress that I'm missing something.

Alec:

That's exactly where I was going, Like all of the steps that went into it. Oak barrels can condition raw cane sugar and it just, it's just so clean, it's a simple, clean, smooth drinking farmhouse.

Brian:

Yeah, Like I I could do. I want sunshine, I want like that a little bit more, but like outside sitting with this type of thing and like just getting a little bit of that. This year that didn't have nature in the background is so for me this is I would do a seasonal, probably, of this. Yeah, and probably not this season, no, um, but like spring into summer, like as that changes going, and then maybe a little in the summer. I would consider getting that.

Alec:

So this is like a while you're grilling. Yeah, beer.

Brian:

Yeah.

Alec:

So it's warm enough to be outside in a t-shirt. I'm working on something Nobody's bothering me, and I'm going to sip on something for the half hour hour while I'm doing it.

Brian:

I almost feel like like I want to say like a lawn mowing beer, but more like you're supposed to be mowing the lawn but you're just like.

Alec:

Oh, you have it running in the background Kind of standing around just like sipping and doing it.

Chad:

I'm glad you said this is like the, this is. I'm having this the first mow of the year oh, it's just spring. The grass has been growing like crazy. Maybe it's a little kind of misty out yeah, still at the grass and it just smells great on that first mow that that first time you hit that cut grass smell. That's what this reminds me of.

Brian:

Yeah.

Brian:

Also I should. I don't know anything about old standby. We didn't really Touch on bam. Yeah, I didn't realize that until yeah.

Alec:

If you want to do that Half a minute, I'll get the next round.

Chad:

I'm with Brian. This is a seasonal refrigerator.

Brian:

Yeah.

Chad:

And I just want to echo the same thing that you said about the all the things that went into it. Yeah, and they just all blend together. Sometimes we've had some beers where you hear all the well and crazy things they do and they try to make you taste every single element. And they just, instead of just going, you know we're going to do all this and it's going to, it's going to figure itself out in the barrel, which this does. Yeah, it's a fantastic size on how many do they do?

Alec:

Different beers.

Brian:

I didn't look, I just got to old standby.

Alec:

So I have to go back. Too much at you.

Brian:

But old standby out of Salem. This other one that somebody checked in is called a higher purpose Oregon logger and they said it is charity. Collab number 11 with Steeple Jack brewery.

Chad:

So, going back to that video of that process it was, it looked like every single barrel had like a little different thing going in it. So this could be like one of those places that you know they got 200 beers but it's because you know. Okay, we did the same recipe twice but you got different wild yeast, all that stuff.

Brian:

They um, this old standby really seems to be leaning into some of the charity stuff and doing the different versions so they had that could be a gross brewer.

Chad:

They have a um for what it could be a ghost brewer, of course.

Alec:

I heard gross brewer, I did too.

Brian:

I just was going to let it go. So they have like a Jameson Oaked Irish Stout Black is Beautiful version. They did Brave Noise, which I think was. I want to say it was like an LGBT like beer. So they're really doing a lot of the different ones that are coming around for that. They only have 42 different beers on here. But yeah, a little micro brewery out of Salem, so trying to see if I can get real quick back to Alepotha Carry and they have on here 348. 348.

Chad:

All right and most of the old stand-by, and I think everything they do is in a bottle, kind of like what's the guys you said down in Texas, jester King? Same kind of thing.

Brian:

Yeah, cause they're all like wild ale type stuff All wild ale and that kind of makes sense for them doing not trying to do the same Right Like what consistency are you able to hit the same recipe we?

Alec:

were doing Out the window if you're agent for that long.

Chad:

And you're banking on wild yeast.

Alec:

Yep and barrels and whatever, rotating all of that. So yeah, and I think this is a seasonal beer fridger for me too. All right, very, very tasty though. Yeah, excellent, excellent beer, very much up my alley. We are flipping gears and doing something entirely different.

Chad:

Yeah, there's no hops, but it's still gonna kick you in the teeth. There are hops I've used. There are less hops. Yes, Less hops sorry.

Alec:

Did you do research and find out that you can actually have zero IBUs? Cause I sure as shit did.

Brian:

I know that you can, but do you mean with hops or no?

Alec:

Oh, you called us out. No, zero IBUs, it's impossible.

Brian:

Did I really.

Alec:

Yes, oh, you can have a zero IBU beer. I'd prove it. You're just not using bittering hops, it's it's recorded.

Chad:

And this is where Chet splices in the audio. It's recorded. Three, two, one, okay.

Alec:

Flavor to it. So if you're quitting hopping this, yeah, stouts and porters tend to be closer to the zero IBU and they get more of their very low IBU. You can't do zero. We've had two beers today that were zero IBUs. That's impossible.

Brian:

Sorry, I'll just act like my. My son will be like yeah, I did, I mean no, I didn't. I didn't. I didn't. Yeah, I did, I mean no, I didn't.

Chad:

I hope I can find the audio now.

Alec:

All right, so let me pour this around. This is a very, very, very different beer.

Brian:

Okay, yes, so this, though, feeds into going back to the no IPAs or less IPAs thing. Yeah, so in my drinking of less IPAs, I wake up feeling better. Okay, but I have mostly particularly probably because of what season it is I have switched my IPA drinking for dark beer drinking. Okay, the calorie count is considerably different. Yes, from just a standard West Coast IPA to like an Imperial stout or any of those types of things. So I don't know how I feel about that, but that's what I've made a change to.

Alec:

So this second beer of the episode or the day is take a look at the can. So this is forefathers brewing and it is there, oh man. Viking funeral Imperial stout, a double milk Imperial stout at 10.4% ABV with zero IBUs.

Brian:

Now, in the reason why I just was, I just want to say this because I'll give you a picture if I do it. No, look at it. The reason why I kept saying that every time Chad would say no hops is it literally says on the side of the can water, malt, hops, yeast.

Alec:

No, it has hops. Yes, it's just, it's bittering hops versus yeah. So this one is a brutal Imperial stout brewed with 10 different grains, including rye malt, honey malt and a touch of smoked malt, lactose, cocoa nibs and local honey. Give it a decadence worthy of Valhalla. Save her now or sell her for future conquests.

Brian:

Don't sell her a can beer?

Alec:

No, don't do that, but metaphorically I guess.

Brian:

I mean, if they sell it in bottles as well, that would be the ones that you can sell her. I would not sell her a can for very long A can I don't pass six months is. Dicey yeah and out of Valprezzo Indiana, so fun fact.

Alec:

Okay, I did research for these episodes. Right, I try to be the one that does some of the research. Chat by the beer I tried for a week.

Chad:

Yeah, chat buys the beer. No, our producer buys the beer. Okay. My brother buys me the award gift card. Oh yeah, that's right, he's gonna get EP once we're profitable.

Alec:

So Chad picks out the beers. Brian knows about beers, Is the beer nerd. So I try to fill in the gap and do a little bit of research. I did probably 30 minutes of research on. I mentioned four fathers brewing. There's a four fathers brewing based out of Ontario, California.

Brian:

Canada.

Alec:

Okay, that's four fathers and their sons who started making beers, and I had a whole deal set up for talking about them. This is an entirely different brewing company.

Chad:

I did the exact same thing, did you? Yes, good, I originally dumped that the Ontario Canada one into the discord. Maybe that's where, and then I clicked into it and I went weird, I can't find the beer. And then went oh, wrong one. This four fathers.

Alec:

Yeah, so they are. We said Indiana, southeast of Chicago, so founded as a home brewery Jason Lachney 2009. So again, they've been around for a while and developed Scraft 2014. 2014, they opened their doors and they named it four fathers, not after four dads, but the four fathers. Beer, water, malt hops. You mean water, malt hops, yeast Water. They have.

Brian:

beer is consistent of water but beer is not one of the fathers.

Alec:

Water, malt, hops and yeast. Beer is the son Byproduct. That's right, Better ones Anyway. Yeah, that's what they named theirs after. But yeah, I know I did a ton of research and so I know a lot about four fathers out of Canada.

Brian:

Oh, that's got a.

Alec:

So it's Viking funeral. I don't know if we mentioned that it is. We mentioned it's an Imperial-style lactose, but it's a chocolate chipotle.

Brian:

Okay, okay.

Alec:

So you get a. Okay, I thought I said that didn't I no.

Brian:

No, it wasn't in the game that makes a lot more sense.

Chad:

I thought I said something about your tumtums. You did look at the can.

Brian:

I'm not close enough. I guess I was looking at the location I was looking at that thingy.

Chad:

It's definitely okay. This definitely isn't pepper belly, it's fun fact. They had they had more bottles of pepper belly at Total Wine yesterday. I did not get any, Thank you.

Brian:

When I went in, I'm trying to even look at like, but here, but you, but I was reading along the thing that you were reading, okay, there is nothing About chipotle in it, yeah. Yeah.

Alec:

That is not cool, man.

Chad:

On the name of the beer in Tavor it had 2023. Okay, yeah, so that usually indicates to me okay, this is a varietal.

Brian:

Yeah, they even have it on here too. I mean, it does make sense when you're talking about it being like funeral. Like you're, it's a burning, Like that's.

Chad:

It's not.

Brian:

Chipotle is always a little much to be. No, I'm just saying the naming to have the spice in it.

Alec:

Like Well, that's an awesome logo with the it just oh, yeah, yeah, I love it. The ship in front of like flames.

Chad:

Yeah, I'm gonna be having fun with the post on this one I was just a little more like ready for like a milky.

Alec:

More chocolatey like creamy, and Especially when they're saying there's lactose in it and it's creamy.

Brian:

And then I'm trying to figure out what is wrong with me or what did I do wrong, that my mouth was a little bit burning and I'm like, is something wrong with this? Is something like it's subtle.

Alec:

It's not. It is not. There's enough there that you have to call it out. Yes, Thank you For sure, but it's not one that I would.

Brian:

Do you?

Alec:

caution somebody, if they're ordering it. No, no, you gotta give them a heads up that hey, it's no that's what I'm saying.

Brian:

There's some spice in this beer. If you're, if someone rolls in and they're like, ooh, imperial, imperial stout, like, hit me with that one, do you have to let them know? Hey, there is a little bit of like a pepper in here.

Chad:

Because I don't know. If you have to cause, it's in the name of the beer Chipotle.

Brian:

I mean. It depends on how and where? Okay, chocolate chipotle, you're right.

Chad:

It says it on the can.

Brian:

When you see it like this I've never seen it.

Chad:

And if you're at a bar, it's on the board, it's gonna stop, nope.

Brian:

Now I'm going back here to look at my own tap and see what it says. So I would say it's not spicy.

Alec:

It does not say anything about chipotle, no because I read the untapped description and the name doesn't say it.

Brian:

The description doesn't say it.

Brian:

Well, that's not even in a descriptor.

Chad:

No, that sounds like an untapped problem. That's from their website, is this? I'm pretty sure this is a variety of the variation. Yeah, there's a normal Viking funeral.

Brian:

This is a variety. I think we all got a little overskis a little bit. Yeah, all right, I'm looking, I'm digging a little deeper here now. Yep, viking funeral, chocolate, chipotle 2023. That is a different year. Oh, that has all the same things that you said from that same descriptor With Chipotle Viking funeral, with more cacao nibs and infused with Chipotle peppers. Okay, so hey, folks, don't make the same mistake we did.

Alec:

We did Not a mistake. This is pretty, this is really. Oh no, I just mean the fact that, like I'm reading this and I'm like laying into these. What's going on?

Brian:

Yeah.

Brian:

What's up.

Brian:

The beer has turned, the beer has gone bad.

Chad:

This yeah, this is one of those things is there's so many different Breweries doing a base beer and then varieties of it. But we it's kind of funny we talk about how Iron Horse does this with the.

Brian:

Irish death yeah.

Chad:

And then we have this little, but that untapped, untapped needs a little thing. Go, hey, here's all the varietals of this beer. That'd be a nice little feature to have.

Brian:

Yeah, cause this one's got smokey, chipotle and chocolate as the flavor profile, and yeah, so it's definitely smokey.

Chad:

Chipotle, yeah, but I like that they picked a base beer that has no IBUs in it, so that it is only the Chipotle. Giving me that's popping, giving me that, that hop replacement in this, yeah, it's a nice counterbalance to the thick. It is pretty thick because, like, oh, it's super dark and beyond dark.

Alec:

It's heavy.

Chad:

Well, a nice little photo of the of it being poured here.

Alec:

My only knock on them is, as I was doing the research, as you go to their website once I found the correct website, and you go to their beer list and they Trying to make Our tap route is one place you can find one place you can try the full myriad of for fathers creations. We constantly rotate our taps to include all of our regular beers in addition to seasonal beers, and then they go on for a while less, but there is no information on On the website Any of their beers they're like.

Alec:

Hey come here and figure it out there. Our beer list is we have beers, Come here and whatever they have a wall of honor for Like their best beers, stuff like that. But that's why I went to untapped to find information on it.

Brian:

Do you have a decent like descriptor in each of the beers on untap? Yeah, yeah, yeah, like each one does kind of explain it, even with the once I finally found the Chipotle one, it's like hey, it's this beer with this thing. So if you want to know about the base of it, go to that one.

Alec:

Yeah, I tend not to go to untapped for this podcast, because I do that and only do that. Well, there's that, but it's also I don't know whether it's the brewery putting that quote up there or First-hand information.

Chad:

It usually is lifted it is.

Brian:

You can tell when somebody has tried to create one in like place of like. So it's like if a new beer has come out and they're trying to almost always.

Alec:

I believe in true journalism, and so I want to verify the facts, and so I go to the website, and when the website's like we have beer, yeah, come in and drink it. They have a.

Brian:

Samoa beer.

Chad:

Ooh, yep With caramel and toasted coconut. Somebody might have that on the watch list. There you go.

Brian:

Yeah, they and I also. The top three that they have are all these like stouts or Imperials. So Viking funeral, samoa delight and sloth, love chunk. There you go. I don't, I don't know. All I know is that name and I'm into it.

Chad:

Hey you guys.

Brian:

Peanut caramel, and it's it Okay when it's C O C O A Cocoa or cocoa, I don't know man, yeah, like one of the ones you read. It actually says like it was like COCO or something and I'm like, okay, that one, that's cocoa.

Alec:

Yeah, I know that one.

Brian:

But does it need to have like that accent on it for to know that it's like cacao?

Alec:

Yeah, this is a good beer that I will not drink again.

Brian:

This little pour Perfect Is enough for me.

Chad:

This would be one that this is a. This is a four or five ounce zipper, and so this is a perfect flight.

Alec:

Yes, excellent flight beer. Yep, it's a flight beer. I need this much of it to know that it's tasting. It's just. The spiciness is not nearly as bad as some of the other pepper beers that we've had.

Brian:

Any spice is more than I want really in my beer. That and pickles. I don't, don't spice my beer bro Especially, don't spice pickle my beer.

Alec:

Oh, I hate you all Okay.

Chad:

Do you really know that it's?

Alec:

tasty Like I'm not. I'm not dumping it out, no.

Brian:

And really I get like the full flavor profile of the beer and it's. I think this is where I was like what is going on with the first one, because it's like, okay, I get this like creaminess, I get the chocolate like a little roasty, and then you're like, hey, what's that? What's that last thing that's coming, like, oh, there's something. Oh, my God, my mouth, and not that bad, like I'm not like running out of water.

Alec:

No, we're not spitting it out or whatever, but it's just.

Brian:

It's a little more spice than expected and necessarily.

Chad:

What I like that we've had some that have had that have an arrow and that's a little more heat. Oh yeah, Chipotle is always just a smither.

Chad:

It seems like you can get a large variety of Chipotle flavors without so much Across across multiple like people do Chipotle everything now. Yeah, I like how this fits in with the darkness and the thickness of the beer, the chocolate kind of playing in the background. I'm with you guys. I this is a good beer, but this is just not. This is a nice. I'm going to a party, or this is just a one one time you'd be yeah, bring a fun beer party. Yeah, yeah, I want to try the normal Viking.

Brian:

Oh yeah.

Chad:

I think that is going to be a nice chocolate stout. Yes, yeah, yeah, and those are starting to show up. Now, fingers crossed we start seeing some more of that, along with the size on and other less hoppy new beers. But let's start finding other ways to find new flavors and new rediscover. Somebody was saying the emergence of the pale ale again, everyone's realizing if you, if you go to now.

Brian:

If you pay. If you pay, yeah.

Chad:

If you pair down the hops and IPA, all of a sudden you got a very delicious pale ale what if you people start doing oh, I want a juicy pale, ale I want a Paisy pale.

Brian:

I've already seen Paisy, paisy.

Alec:

But if you can find as you add to your wall tin collection or poster collection, man, if you found a Viking funeral wall tin, that I'm working on it.

Chad:

That would be any, any, any breweries who are listening right now?

Brian:

Tin artwork, it's it's a big bummer that Odin brewing just shut down. I know that sucks.

Alec:

Which will segue, because that was the next topic I was going to bring up go to that.

Brian:

And then I do want to get to the 30 beers slash brewery list we talked about. Okay, yep, because it also reminded me of that when it's just recapping the year and talking about closures. Poor went out for another Tacoma brewery Going out of business. Yeah, I'm like it's heartbreaking to see these places that you did this one pretty good. So news came out recently that Odin brewing in Tacoma is closing At the end of the year so close, doesn't like two days, yeah, when it's released.

Brian:

So I'm going today yeah, after the recording of this spoiler, we don't record it today. Release because it's I mean it is I watched their build out on, because what they started.

Chad:

They started on what 2013 2009 years ago.

Brian:

Okay.

Brian:

So they're right about right and 15. Okay.

Brian:

Yeah, because. But I watched their build out on social media. Yeah, found out about them as they were going through and building that process and driving around town to see where it is. It's in a great spot in downtown Tacoma by a lot of other and this is the part it's in that beer district, isn't it?

Brian:

No, no it's not, and this is the problem. I don't know that another brewery is going to be able to go in there, maybe because of the stuff that's there, but I think the city is pushing to keep breweries in that brewery district. Yeah, and maybe the downtown space makes it different than being in a more like neighborhood. I'm worried that a brewery is not going to be able to go in there and that whole kind of just thing is going to get lost. But this is what is concerning for me when you look at beer and craft beer is the. They're surrounded by other restaurants. They're surrounded by a space that you think would draw people in at any time of day or night. Yeah, of anywhere in downtown Tacoma other than the brewery. But I've also been there. I mean it was like a Thursday night. I've been in the brewery district and it wasn't that busy yeah.

Brian:

But down here you have multiple restaurants, you have tasting rooms for wineries, you have McMinnomins up around the corner, like if there has been a nightlife in Tacoma, it's a section that people have talked about. It's not possible, but like closing off to traffic and making it foot traffic.

Brian:

only it would be tough, but no, it's because of the through fare there to get out to Rustin.

Brian:

But if a brewery like that, I mean they run they were two to two like 2 pm to 2 am for almost as long as I've known them so I would have loved a little bit earlier opening. But I get it Like if a brewery like that that does events, draws people in, is fairly beloved in the community, doesn't have a wide distribution and if this is maybe what kind of killed them. Having to lean on that Is that has been and that has been the crusher for breweries.

Alec:

Lots of breweries, lots and even tap rooms.

Brian:

I was just listening to a podcast with the owner of Peaks and Pints and he's like you listen to theirs but not ours. I hear ours when we do it.

Brian:

Yeah, he's hearing it live they he's like how do we get the kids to drink draft? You know like they're coming in and grabbing cans and doing stuff, but you're not getting draft sales, and draft sales have been. It's where your markets are, yeah, and so, man, it sucks. It sucks to lose one like that. Like I said, it was the first brewery I took my firstborn to, like right before I went like went off paternity leave. We took him in there. We've gone a handful of times. I don't have the ability to go in weekly or daily to a space, so, like I, when people when the anchor brewing closed and it was like, oh no, they're like, oh, now you're sad. You didn't fricking buy their beer before. So how are you gonna be sad? But like, I bought odd order when I could and where I could. Yeah, you know, they had some four pack releases.

Chad:

They had go to the brewery. Whenever I can, you have to vote with your dollars, but it's like man, it sucks.

Alec:

So that's it does. The problem is is it's that's what you get from the. I don't wanna say saturation, but the proliferation of the craft beer market. Yeah, cause, how many of these beers that we bring in from Tavor, they're you know, eight, nine can. Eight nine bucks a can right, yeah, we'll have one, right. I think about that a lot. So the two we've had today, these are two cans we brought in. They're not living or surviving off of us buying two cans of their beer talking about how great they are.

Chad:

They're both very good beers, but okay let's sorry to cut in, but these two beers. You read the laundry list of everything that goes into those yeah. I'm getting value from money. Yeah, I paid eight bucks for a little apothecary, but that's the thing. All this effort is being put into some of these new and tasty beers. How much energy can they expand, growing, growing their business, getting getting into the distribution?

Chad:

of all that stuff, especially when, like you said, the craft beer market right now you've got 10,000, some breweries, everyone's going. There's only so many beers being drank. Yeah, there's a limited number of beers being drank because everyone's kind of getting health conscious and what that, or going to seltzers, all that stuff.

Chad:

So, yes, the market, the potential customer base for craft beer is probably growing, but the amount of stuff, the sheer amount of volume of options probably isn't going to allow 10,000 craft breweries to continue to exist, cause we're 10 years into the kind of craft boom and as an industry matures, things are going to, stores are going to close, breweries are going to close, things are going to fail, and that's the sad reality of what this industry is cause it is literally you have to hit the ground running. You have to have good beer or your toast Toast. You either make it in the first six months and then you can make it as long as you want, or, if you have an exit strategy, hey, I'm hoping that you can order for us.

Alec:

Get bought out and then have an exit.

Chad:

Hey, you know what we?

Brian:

talked about maybe trying to get a buyer. That's what it sounds like, that maybe they tried to, Maybe they shipped to a go Cause I think the people owning are that's not their full time job Like?

Brian:

they have other jobs Like this was like a craft or a passion of theirs, and they this is the other thing is you talk about like the craft or these things. They brought in a new brewer recently and I think that maybe they hit a low period. Not to say that I haven't always enjoyed their beer, but like they went through a period of like they were odd, odd or they were trying to do kind of weird, funky, different things.

Brian:

Yeah, and maybe that didn't hit and by the time they got this new brewer in, you've already kind of dug a hole maybe, and it's not getting the turnaround as quick as you need it. I'm just hypothesizing, I don't know. I just think that there used to be a time where you could have these breweries that, like I mean, it is not a big space. I don't know what the you know, the rent or those types of things might do for them Also probably compounded the issue.

Brian:

But they have space or they had a space that, like you, would think if you could fill that a couple of nights a week, you should be good. But now, yeah, maybe they're going in, people are going in having one and leaving.

Alec:

They're not sitting for a whole night, they're not doing I don't know, like Well, that's where the competition comes in, too is because are you gonna get an odd, odd? Or every time you go out and have beers, no, and then you spread our beer love around, and so I'll go in there, and it might be two months before you'd go back in there. Well, that's McDonald's. You have people that go there every single day for lunch.

Alec:

I think I'd get fired if you went to A brewery every day for lunch. Oh, but you know what I mean. Like, yeah, the company sits or buy, or the bigger companies, like it's that repetition. And when you're, the whole thing with the craft beer industry is, yeah, I wanna try a little bit of this, I wanna see what's out there. I don't know. Maybe they're just like companies, and I don't even know Exactly.

Brian:

The untap-ness of it all, of trying the new thing, and I'm guilty of it too.

Chad:

I walk up and down. Gotta get that check in.

Brian:

I walk up and down the Fred Meyer aisle and it's like what?

Brian:

different thing.

Brian:

Yeah, what haven't I had. And it really has to be like oh, I need some kind of beer and nothing here that's new is in my price point or looks worthwhile for me to then go okay, now I'm just gonna buy that other thing, yeah.

Chad:

And my beer buying habits are completely shot because it's now. Have we talked about this brewery before? Right, or is this style something we wanna talk about? And yeah, I walk the craft beer case every time I go into the store and I go, oh man, that black raven, I need to try another black raven oh crap, but we've done three episodes I enjoy their beer, I buy it and drink it off pod. But we have to see new things and we're a little bit different in that regard.

Chad:

But how many people does do that naturally? Hey, I tried that beer last week, let's try this one. Is this you go to the single section.

Brian:

there's like 36 options now or more to make the bill the six pack, how many people just go.

Chad:

oh, I'm just gonna grab a random six call today. And if you were a craft brewery and you put your stuff out into distribution and people are buying your cans ones, you two z's instead of a 24 pack, maybe that's a impact too.

Alec:

Yeah, harder to make everything make sense All right, but poring out for odd odd one of the real ones I really enjoyed.

Chad:

I forgot what I had at roof five three this year.

Alec:

It's gonna say they were at both of the beer fest that we went to this year.

Chad:

Well, we're presented both beer fest. What was it? It was like a tropical something. Forgot what it was. Oh, I'd have to look at it. Well, hopefully out of the ashes something comes back.

Brian:

Yeah, I'm hoping something happens, Because they do leave it kind of open. I mean they're obviously closing, but like it's a great name and they have some the branding is so good. They like classic paintings and drawings, but with orders in places of where the people were. So they got a great gimmick.

Chad:

I swear man, if there's someone that need those tonight.

Brian:

I might take one, I might get one, all right, to go to something and on a positive note, sure, and then we'll wrap this one up.

Chad:

Yeah, big finish.

Brian:

Who is this from? This is by Niko. This is originally from.

Chad:

Rebel Right, but Reposted by me.

Alec:

I'm giving the oh the site Props to the actual people who write the story. I didn't write anything, Please do.

Brian:

Yeah, so this is. Oh, Niko, I'm not gonna try and butcher your last name, but by Niko, I saw that From my pair.

Chad:

Can I get some more of the alo apothecary? As we listen to this?

Alec:

list, and which is your, which is your not? You do not wanna mix these two beers, don't pepper your apothecary.

Brian:

I'm peppering my size on the ground, so they got a whole list here 30 best breweries in the country right now, according to beer bars. So I didn't look enough to determine. Oh, we consulted publicans, beverage directors and buyers from some of the country's top beer pubs. So these are their answers, gathered for new and well-established names and a wide range of focus.

Chad:

Have you guys gone through the list yet? Yes, okay.

Brian:

So there's a handful that we've had just on this brewery.

Chad:

I was gonna have anyone guess how many from Washington are in this top three.

Brian:

Two yes, I guess I should wait for somebody.

Chad:

I posted it. I posted it.

Alec:

Okay, so I posted it like a month ago.

Brian:

Yeah, it's beginning, that's long enough for you to forget, so it doesn't seem like there's any particular order.

Chad:

They just have a bunch of them.

Brian:

So I'm gonna kind of just scroll through and then we'll pause on the ones that we actually know and can talk about. So you have North Park out of San Diego, arcane, l Works, largo, florida, mast Head Brewing out of Cleveland I don't know why you got a Mast Head in Cleveland, but OEC Brewing, yep, we have that one kind of separate dark ale yes, we had to do some research on we had the summertime.

Chad:

Their summertime logger was the actual one.

Brian:

We had multiples, didn't we?

Chad:

and then, we did their knock Check dark logger the check dark logger that.

Alec:

I remember that one was solid, yeah, and yeah, we Punctificated about what their name came from.

Brian:

Yeah, so this is so. Oec brewing at Oxford, connecticut, and this is highlighted by a Owner and brewer from a place in Florida that posted it, but so cool to see OEC on there. I'm halfway crooks out of Atlanta Shilling beer company, which threw me off because there's a shilling site.

Brian:

This is out a little to me, ghost town brewing out of Oakland, birmingham district. Brewing out of Birmingham, alabama, light the lamp out of Grace Lake, illinois. So our is family brewing out of Hudson, good word brewing, duluth, georgia Offset beer I don't think we had here. I've had somewhere, though.

Alec:

I haven't had it on pod.

Brian:

Okay, out of Park City, utah.

Chad:

I've scrolled, passed a couple of their offerings on to war, but they were sold out.

Brian:

Oh, I've had, I've definitely had their stuff Jackie Osbury, athens, ohio, oxbow brewing Newcastle, maine, and then we're into Drekker. Drekker brewing.

Chad:

I was so happy when I saw this. I had not surprised, but I was happy.

Brian:

I mean I've seen it before, but that building is so great, bruhalla, yes, yes, I. I mean, we cannot do it in 24. I cannot do another trip. I have already more trips than I can handle.

Alec:

I was gonna say can 24? Do we? Do we stop in North Dakota on our way to Germany? Wait, maybe 2025.

Brian:

24. You fly into North Dakota and then drive to Indianapolis.

Alec:

Oh for the 500.

Brian:

At least a little closer, there we go.

Chad:

No, no, no, I like it Um.

Alec:

I'm fine both times.

Brian:

So this is a. I'm not, I'm not trying to know a guy out of Auburn, maine, talking about Drekker and just saying like they haven't had access to their stuff for very long, but just massive, fantastic. Yeah, just people it's blowing up I mean the smoothie sours Previewing what we might be doing in a few episodes. One of theirs is already made my list.

Chad:

I already started it like a party.

Brian:

Yeah yeah, it's pretty wild, all right. So then, in vibe out of Reno, nevada, which I feel like I've heard of but we have not had. Allegache brewing Portland, maine, it's pretty well known, pretty predominant New heights brewing out of Nashville.

Alec:

Nashville, but they're like via San Diego. Oh really, he started at Mission Brewing in San Diego.

Brian:

Oh, he started there but he's not okay, I've been to Mission Brewing.

Alec:

So that's what I'm saying. So they got a little bit of coaching tree.

Brian:

Oh yeah, I got his start there. Huh, all right, man, that'd be kind of sweet to be able to go to Nashville and all of a sudden get San Diego IPAs. Just get a nice West Coast, yeah all the countries brewery ARS in Philadelphia Fluvial brewing Harrison, maine.

Alec:

And then one of your faves, your standout favorite, right, I'm wearing the hat.

Chad:

Okay, I didn't want to say I was shocked, but I was shocked that this was made because it is smaller from that from a national perspective.

Brian:

But and it is, it makes sense when you look at who listed it. So I was here two days ago. Okay, you should probably say the brewer is brewing in Bellingham, washington.

Brian:

Yeah, my go-to favorite. I had to basically be told we needed to leave to be able to go. I had three beers while I was there and you said pick me up on your way home. The new place. They have two locations now in Bellingham. One allows kids and it's massive, and they have food. Check, check, check outdoor space on the water. Fantastic. They had a black IPA. I prefer to call them CDAs, but fantastic. They always do like one smoothie at a time at a Kiwi strawberry. And Then they had a dessert beer which was like a peanut butter cup one.

Brian:

Oh.

Brian:

Yeah, no pickle beer, not a single one.

Alec:

How many did your wife and or child smell while you were consuming them? To Okay?

Brian:

the block IPA. She was changing the job when I got it and she didn't this.

Alec:

She knows it's yeah, the black IPA yes, but the.

Brian:

Kiwi, strawberry and the peanut butter yeah, both. So I'm gonna do this real quick. So, being in Seattle area, so this is from Brew Browers, which is a well-known beer bar in Seattle, so it makes sense that it's coming from that. I wish it was like somebody from States away, but honestly, they're not gonna be able to get no, no, no but to have them call out structures for that.

Brian:

Being in Seattle area, we've almost too many breweries to choose from not complaining, so my favorites don't have much draft availability, though there are few. I tried always have on draft structures as one of them, because owners James Alexander and Brian Cardwell are wizards with hazy IPA's. We've done multiple collapse with them, including loam temple, which is great, and proceeds go to the Northwest Trail work and fresh wave Highlighting fresh hops. They do their house IPA is a hazy called fuzz and they basically Switch out the hops all the times for it. So you have like the cans will show up as like green fuzz, purple fuzz, white fuzz like green fuzz, that's all, but not like a hop name.

Alec:

Yeah, cool, that's, that's yeah.

Brian:

I love it If you were in Bellingham, so you can order by color.

Alec:

You should sure one of my, my share never go to Bellingham. Yeah, nobody ever visit or buy property in. Stop by property in Bellingham and stay away.

Brian:

Yes, jester King, out of Austin, which we talked about bottle logic out of Anaheim, gizellig brewing out of Newton Iowa, which I learned from Ted Lasso. Gizellig is like just a mmm. Happy, comfortable, wonderful feeling. Oh yeah, it's a word that means cozy in Dutch, helicostal, which is my favorite. I don't know why like what it's not called helicostal brewing brewery, just helicostal, helicostal out of Oakland Fox farm, salem, connecticut, intervoice, decatur. This list is long as I remember. Forager Ross Chester, minnesota. Yeah, uh.

Chad:

Humble forager Her. Yeah, I believe. Isn't that this is just forager brewing? Yeah, don't. I think that they did the humble forager.

Brian:

You check it while I keep going.

Alec:

I think so, I think we, I would.

Brian:

Out of Rochester, minnesota, maybe tactical brewing out of Orlando Florida next up my other favorite yeah right, also, you get royalties on those t-shirts. Oh no, we didn't get a free t-shirt though. Um and and, ironically, where I'm going tomorrow, there you go. Which is brewing, there you go. Who just opened their third location.

Brian:

They took over optimism brewing in Capitol Hill. It is a massive, beautiful building. So we've wax poetic before about stoop on here, but this also again comes from another Seattle Beer shop to top shop, so it makes a ton of sense. I think the really key thing that I want to talk about for this one is like they they are not he talks about, they're not hyper niche in the styles of beer they produce. They make something for everyone a robust porter, a crispy citra I hopped a day perfectly balanced Northwest red, clean, well-made loggers, hazy, juicy IPAs. And they have cans. They were one of the first ever that For COVID, they were one of the first that came out in cans that you never seen them in cans before. Okay, they were everywhere. They used to have the same label used for all of them. It was hello. It's like the hello. I'm.

Brian:

Blah, blah, blah and it's just the different beers on there, but yeah, they really were pushing and doing it. So you read these lists and that's to say there's one I was gonna put in here and I was like I don't know any of these places, but to go through that list and be like I know them, yeah, I know them.

Alec:

I know them, yeah, yeah, and I just know them. But yeah, I support loves.

Brian:

Yeah, yes, I mean, talk about how sad it is for auto, and that's the thing. Structures gets good distribution here, even being 100 something miles away, yep stoop, they're in our immediate area. This is massive distribution.

Brian:

You can almost always find them when you go to any bottle shop not, necessarily not a convenience store, no, you're gonna find them always available there, and so that seems to be kind of the key right now for surviving and doing it. But I Did give the structures a bunch of money in the recent days. I bought this hat while I was there. There you go, and I will give stoop a bunch of money tomorrow when I meet up with like 15 of my friends.

Brian:

There, you go.

Chad:

Forger Is not the same as humble forger yet. So the figure up the foragers in Minnesota, humble foragers in Wisconsin.

Brian:

So it's the same.

Alec:

Same area, all right, cool. Well, our glasses are deliciously empty. Hopefully yours are too, and we will catch you next time. So is this like the Runner up bull? Yeah, but it's like both of them going. Why are we here?

Brian:

There are over 20 opt-outs from Florida State oh it's gotten so crazy.

Alec:

I think even.

Brian:

Georgia has a few.

Chad:

I'd heard originally there weren't any, but I think I don't know I don't have a problem with it if college coaches leave their contracts.

Brian:

Oh, that part of my life.

Chad:

I have no issue leaving the transfer portal. Win the ANSI. This ends the. Did you see that ship of Cali video?

Brian:

No, where he, I avoid yeah, he outlined.

Chad:

You know, this is how off all football teams should be independent. Oh, oh you're right?

Brian:

No, I actually did agree. Yes, I think it should be, and that.

Chad:

NCA should have been paying players to begin with, then you don't have an NIL dang it.

Brian:

I have to.

Alec:

I have to agree with Chip Kelly not to begin with, but in the last 25 years with where it's going.

Chad:

Now you go this.

Alec:

They're not students. I mean they're getting a degree.

Chad:

This isn't athletics, this is making money.

Alec:

Yes, and your degree is pretty much worthless in the first place, so yeah, it.

Chad:

The green isn't one of the greatest spoofs Yep lies ever told. All it is is you can sit and.

Alec:

Do work. Brian says that as he's trying to convince people to get degrees. But yeah, no, it's absolute BS. It gets you into the interview. It's got me in interviews. Yeah, and that's literally it.

Brian:

I mean, then I don't mind.

Chad:

It's all the soft skills you learn. Yeah, 100%. I.

Brian:

Mean I got a job as a freaking auditor. Yes, with my massive math background, with a history degree, yeah, all right, let's crank out another one.

Brian:

If you've enjoyed what you just heard, make sure you subscribe to get new episodes when they drop, and don't forget to Leave us a review. If you want to see what we're drinking, we're not on the pod. You can follow us on social media at a beer review. Feel free to send us any beer suggestions that we can make Chad go by. Office of war.