American Beer Review LIVE!
Welcome to the American Beer Review podcast. Good times with good friends requires good beer, lucky for us we know how to pick all three. We’re a group of friends who grew up in the Pacific Northwest, giving us a jump start on our craft beer journey. Join Alec, Chad, and Brian while we review some beer, talk about beer topics, and whatever else comes up. We invite you to pour yourself a drink and hang out with us.
American Beer Review LIVE!
American Beer Review LIVE! - St. Patrick's Day Special 2024 ft. Hoosier Brewing Company & Prison City Brewing
On this year's St. Patrick's Day Special of ABR LIVE!, we start off, as one would, by talking Legos and NASCAR. We rambled on a bit on this one folks, we do talk about the beer-soaked holiday eventually. Today's beers and how we managed to find them are below.
Hoosier Brewing Company
The Swamp Creature - Fruit Fusion Fruited Sour
16 oz - Tavour Crate
5.5% ABV
Prison City Brewing
Riot in Vermont NE/Hazy IPA
16 oz - Tavour Crate
7.2% 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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Welcome to another episode of the American Beer.
Speaker 2:Review Podcast Good times for good friends requires good beer. Lucky for us, we know ethnic all three.
Speaker 3:We're a group of friends who grew up in the Pacific Northwest, giving us a jump start on our craft beer journey.
Speaker 1:Join us today. While Brian that pride myself on not getting to know other people, so do not put that on me.
Speaker 3:Alec. So bananas, up until like the 60s, weren't entirely different species of banana.
Speaker 2:And Chad Hit me like a bacon bar.
Speaker 1:Review some beer, talk about beer topics, whatever else comes up. We invite you to pour yourself a drink and hang out with us, because he was on Dale's podcast and he's talking about so he sends him the link on eBay and Amy's like, seriously, really, and we're in our house. So, yeah, dale's blowing up talking about it because he's like, somebody's like, oh, you gotta add lights to it. He goes yeah, because Amy already loved the idea of a four foot Titanic. Wait until I put on LED lighting.
Speaker 2:But some in Trepid Lego builder, he's sent it to us, built a kit that goes with the Titanic set. Oh geez. And Dale tweeted it today and he goes oh, amy's gonna be so happy.
Speaker 3:Uh, Willie B dropped the big hat. He's not a big hat guy anymore. Didn't wear it for Daytona.
Speaker 2:Oh, that's where you think, oh god, I think, yeah, big hat air is gone. Listen.
Speaker 3:I hate the what started in baseball. They need no.
Speaker 2:I think NASCAR needs to do the turnover change. He sure did.
Speaker 1:Where did I see it? The very first time I didn't think it was baseball.
Speaker 2:But I Doesn't it. It came out of like the Doug Demidoam shit, didn't it?
Speaker 3:I don't know what you just said In sports, it was baseball because it was the Braves. And that's where Willie B got it.
Speaker 2:Oh yeah, that's right that's right.
Speaker 3:He's a fan of the Braves and then Nuera, or whoever the People that do it, the baseball, whoever the hat sponsors for MLB were, like Nidu, nihu, nope, nope, shut that down, no we have tissue paper pants to be making this year.
Speaker 2:We can't be dealing with big hats.
Speaker 1:Nuera doesn't make the pants, willie B and his Not anymore between the big hat and the Liberty University.
Speaker 3:Sponsor money where you can get it.
Speaker 2:I know, so Happy St Patrick's Day.
Speaker 3:Hey, happy birthday, brian Yay.
Speaker 2:I forgot my green today, I guess. Well, get it to me. Because I found a physically green beer. Oh, I hope it's physically green.
Speaker 3:You hope, okay, okay, so from Not excited about it, but go ahead, so from.
Speaker 2:Who's your brewing? First up, we're going to have the swamp creature, fruit fusion, fruit sour with pistachios, and then later in the episode we're going to be crackin' open right in Vermont IPA from Prison City Brewing. But let's rip the Band-Aid off this bitch.
Speaker 1:I suppose I have to be somewhat, does it say roll Thankful that you didn't decide that you're like Haha, green beer Pickles, because I would have probably just left.
Speaker 2:If pickle beer was in season when we planned this, sure shorts would be a pickle beer.
Speaker 3:So yeah, it is.
Speaker 2:But don't you worry, boo, I got you. I got you one coming probably for the summer. I hate you already. You can plan your next food poisoning.
Speaker 1:Yeah, you know what? There is not a bad idea.
Speaker 3:So it does say roll gently. I spoke too soon, so it has been rolled gently. Now I was like did you roll?
Speaker 1:it. She's, like it says, to roll.
Speaker 2:I'm going to open it, but it says you speak sweet nothings into its ear while you pour it.
Speaker 3:Okay, Okay, that's Okay. I'm going to top it off extra right. This one's going to Brian.
Speaker 2:No, this one's going to me Okay so fruit fusion Okay yeah, it's a little green Okay.
Speaker 3:This is their swamp creature. Is that what it's called? Yep, a pistachio lime soft serve? And it is. Oh, there's chunks in it. There's chunks in it. Oh boy Brian's got an even greener one, maybe.
Speaker 1:I needed to roll a little bit less gently.
Speaker 2:I'm scared, I'm scared for what I got. I'm giving it to you, oh, no, no, it's coming out.
Speaker 3:Oh, there's pieces coming in.
Speaker 2:Oh yeah, baby, Happy St Patrick's Day. What it is St Patrick's Day isn't complete without chunky fluids showing up unexpectedly.
Speaker 3:Look at yours next to mine.
Speaker 1:So first four of this is I got told that I can't do oh yeah, there it is, the drop shot's anymore there it is.
Speaker 2:Oh, okay, there you go. Why is?
Speaker 1:it like flaking on the top.
Speaker 3:There were flakes in there and I don't know if that's pistachio from. I think you said who's your Brewing Company?
Speaker 1:Let me guess they're from Indiana.
Speaker 3:What I was surprised at I mean yes obviously right, but founded in 2015. Ah, shit Off the rails, do you? Need me to go get you a paper towel? No, we're good. I'm surprised that name was still available.
Speaker 1:Oh yeah, In 2015, like nobody had taken.
Speaker 3:Who's your Brewing?
Speaker 1:Yeah.
Speaker 2:Who's your Brewing Company? Okay, I'm going to claim my mess. You guys talk amongst yourselves.
Speaker 1:Um, can't take him anywhere.
Speaker 2:You know, what?
Speaker 1:This is why we don't go out on St Patrick's Day anymore.
Speaker 3:Oh this is a green beer. It is a green beer. This one's not currently in their rotation. I think it had a 5.5%. It was originally a Just their. They didn't have Swamp Creatures Swamp Creatures, the name they brought back for it based on what it looks like. But it was just a pistachio, lime and soft serve ice cream beer.
Speaker 1:Yeah, I don't say, now known as Swamp Creatures. As Swamp Creatures, yep, oh, some of these pictures, man, they're even greener than ours. Oh, there's more chunk, in here. Yeah, oh yeah, you did not. Oh God, you did not yeah it's.
Speaker 3:Well, that's a pint versus pouring it into these.
Speaker 2:Yeah, that's pretty.
Speaker 1:Holy Toledo.
Speaker 2:But there's definitely oh dude, there's definitely a pistachio in it, Dude.
Speaker 3:look at this flight of colorful beers. Oh no, that one. You might just go lightest to darkest, it doesn't matter you know what.
Speaker 1:That one you might, that one you might.
Speaker 3:Oh God, I'm trying to think. So yeah, it was surprisingly still had an end.
Speaker 2:So let me give their thing. Let's look. Yeah, it's here, there we go, we're good.
Speaker 1:There's no way. That's the same beer, though.
Speaker 3:So if you pour it without rolling it, that's what we get.
Speaker 2:Yeah maybe, so I would recommend it home, not a general roll.
Speaker 3:A little more. Yeah, not a shake, but a little bit more vigorous roll.
Speaker 2:Do a couple upside-downs.
Speaker 3:Well, like I said, if you were pouring this whole thing into a glass, yeah it would sort itself out. Okay, that is I'm trying to think of what color green that is, because it's yeah, it is so, it's not so it's not St Patrick's green. No, it's Bile Green. I was going to say, yeah, garbage or green.
Speaker 2:Like I would not swim in water.
Speaker 1:This color no.
Speaker 2:I mean, this is like what they did at. Chicago the smell is not bad.
Speaker 1:It's not bad?
Speaker 3:No, it's pistachio green.
Speaker 1:Which? What is that smell? Pistachios, is that?
Speaker 3:And then, I would never have thought to put pistachio and lime together.
Speaker 2:No, it's a smell I recognize though, but it's like yeah, I've smelled it before too. I just I can't put my finger on it. I can't yeah.
Speaker 1:Okay.
Speaker 3:I can't tell whether that works or.
Speaker 1:I haven't drank it yet I don't know it's different.
Speaker 2:It's different.
Speaker 1:Oh, like God, I hate you all so much.
Speaker 3:This, this Grip it and rip it.
Speaker 2:It's not Cool. It's like the spicy pickle monster. It's like no, no.
Speaker 1:Do you know what this reminds me of the Powerade beer.
Speaker 2:Yes, okay, yes, yes.
Speaker 1:Where it's like. So like you know that there is this like flavor they're trying for, but it almost feels like Like there's a little bit of like an artificially like oh God, oh God.
Speaker 3:So without the lime it would. It keeps getting greener, and then we go like a melted pistachio ice cream, which is what they're going for, and then that lime little tartness on the end, yeah, the lime Just almost in there, instead of hot, like it needs a little bite in there somewhere, and lime's green.
Speaker 2:I'm so confused, so am I.
Speaker 3:I mean, I'm sure they didn't set out to make a Green St Patrick's Day beer, but they probably sell a ton of it today.
Speaker 1:See. So here, though we should have done an Easter episode and had their chubby bunny raspberry, macadamia and chocolate, we still have time.
Speaker 2:The problem was, if we're going to do an Easter episode, you would not be here, because then we would pretend you were dead and then you show back up for the Easter episode.
Speaker 3:Well, an Easter is Because we are starting a cult A week and a half away. They did.
Speaker 1:Okay, I like this brewery, I like the ideas of what they're doing. They got a pie face peach cobbler. They did a black IPA, slash Cascadian Dark Ale, cobb collab, so I like what they're doing. They're a nano brewery, which to me is kind of interesting that they have a lot of beers listed. But you said what? 2015? 2015. So coming up on 10 years, but I don't know how. But they're really they're heavy in the smoothie sour pastry, like fruited sour game.
Speaker 2:Yeah, if you look at their offering roll of fruit purple punch, I may be trying that at a later date.
Speaker 1:I would have much lemon cello beer. Yeah, sounds good.
Speaker 3:And I don't know how up to date their website is, because that's where I was looking, because they have a distillery coming to their facility in 2020. So I don't know whether that just got put on.
Speaker 2:That's another brewery, that's busy making beer.
Speaker 1:That's a tough time because they very well may have been Briefly.
Speaker 2:Specific plans for this happening.
Speaker 1:There are approximately 389 other beers that this brewery has made that I would have liked to have tried before this one, but are they green?
Speaker 3:No, probably not. You get more props drinking this on St Patrick's Day than you do for Bud Lighten food coloring. I'll give you that. I'm not going to have more than a pint.
Speaker 1:This. I don't think I'm getting too a pint. Actually, I'm really trying to think I have to have had green beer.
Speaker 3:Oh, you hung up with me in our early 20s. We had green beer at one point.
Speaker 2:I home brewed beer and added enough food coloring to make it green before.
Speaker 1:I don't know that I.
Speaker 3:I'm picking. You didn't go beer, snob that fast.
Speaker 1:No, but I'm thinking. I don't think you were there but I'm picturing there's like one. I remember one kind of divey bar, kind of north of Fremont that was next to an old Minimum Inn at St Olaf, and I feel like I had a pitcher of green beer there. I vaguely remember that this is it's again. I'm just, I'm not a. I will take pistachio, I suppose, over pickles. It's just not my like, it's not a flavor I'm out seeking. Yeah, that is some green aspirator, though, like I wonder what their bigfoot Fruit fusion is.
Speaker 3:They have one mm-hmm.
Speaker 1:Okay, well it's.
Speaker 3:This isn't the big foot is that we said this is the swamp creature. What's?
Speaker 2:that I think they, I think there is a.
Speaker 3:It's their Northwest a cryptid line. Yeah, big foot fruit.
Speaker 1:Just fusion says Sour ale with blackberry, raspberry and soft serve ice cream.
Speaker 3:See, that sounds infinitely better.
Speaker 2:Well, we'll just, we'll continue, but it's not green. We're gonna table the discussion for close to the end of the episode, but okay.
Speaker 1:So let's talk about this flavor, then let's talk about the actual beer. We're not gonna rank it, although I think, like I think we all. Anybody who's paid attention Notice how I'm gonna feel about this one and again. This is the problem. This is what I feel bad about who's your brewing? You made a very fine beer. You did something funky. You did something different. That's great, not a flavors work. No, I think there might be some people who are very into this.
Speaker 1:Oh yeah, I like some jerks who just keep thinking the pickle beer is good.
Speaker 3:I think, if you liked pistachio ice cream, which is one that I will avoid this is a slam dunk.
Speaker 2:If you are pistachio ice cream fan, I think you're right and and they're phrasing on the like Untapped.
Speaker 1:It's back a crowd favorite, and one of ours as well, and I'm just like I.
Speaker 3:Don't like that crowd. They don't have much to do in Indiana. They got a lot of other great beers. I'm saying pistachio ice cream. That who's your? Can you get me some?
Speaker 1:bigfoot, please send me something. Send me something of yours. I love, I love Indiana. I'm gonna try and to talk these guys going to the Indy 500 Can arts pretty cool, let's go. It's pretty cool, it is kind of funky. Yes, like this picture, good like this was a Can art by well, and you didn't even know it was green.
Speaker 2:I saw I needed a st Patrick's Day themed beer and I saw a swamp creature which is fruit fusion. So I went. I could be green.
Speaker 1:I will tell you, I appreciate that it wasn't like this year's number one. It's snuck up on me, which means I'm getting old number two. I appreciate that it wasn't like hey, can you go to Total Wine and see what kind of Irish, oh right, you can find? Yes, yes, cuz that can only be done so many times.
Speaker 3:That being said, if you didn't know, this was green, that that's what I was gonna say. If you crack, that can't even. Hey, man, kegs bad, yeah when sour at some point, one especially if just, like God, if you just have some of these.
Speaker 1:And so it's like, hey, with Like I just did in your beer fridge, hey, what do you got what's available in there, and you're like, oh, you should check out the swamp creature, and I'm too dumb to read what's on there. And I just crack it and start and you have. You have to have secretly rolled it though, cuz otherwise it kind of ruins the the things. But, like, if you crack this in the port and you're just like Bro, back to our like choosing beers by numbers before you got there.
Speaker 3:Like, if the Server comes out, yes, with this you'd go turn that right back around.
Speaker 1:I was just telling somebody the story of that. I'm trying to remember like I Feel like I was at a brewery or doing something. But I was talking about like Explaining the, the idea, the, just the auto order, that just we know that there is X amount of beers with a number you just pre. Oh yeah, if I, if I ordered a seven and I roll into the restaurant and sit down in a beer this color.
Speaker 3:The rest of the front of me giggling.
Speaker 1:Oh my gosh. The fact this is, it came out, especially if it comes out before I show up. Oh you guys, would have just been like I was.
Speaker 2:I was specifically asked them to bring it after you showed up this have it on deck, I'm gonna flag you.
Speaker 1:Bring the table well, and you know that. You know that cuz like we got to be known of Doing that.
Speaker 3:Oh, like the fee servers, I don't think they were supposed to Not gonna out. Oh, you're not supposed to bring one dude four pints of beer.
Speaker 1:I don't think one ever ordered. I think there was always at least two people possibly. But, I will say like regardless.
Speaker 2:Somebody was ordering yes for people before correct.
Speaker 1:But I feel like Somebody goes like, if you're just like, turn to the server, you're like, hey, I'd like a number seven, she's got to go, she's gonna go. Do you know what that is like? There's, there's got to be something when she doesn't just she, he, whoever doesn't just like.
Speaker 3:Are you sure? I think they did catch us a couple times and it wasn't like something like this there you go and that's where it was. Oh, and then you guys realize that's 12 and a half percent. But we did not add one number to that, please. I was yeah.
Speaker 1:I think to me I was I always thought they'd like it's. When we just got lazy and it was like I'll take a number three, and they're like that's cool flight, like oh, did I stutter.
Speaker 2:But they also did the fun thing where they rotated the numbers. It wasn't just like number one is always there.
Speaker 1:No, there were a few that you knew were like I think. I feel like the macros were always the one, two, three, four we're always yes.
Speaker 3:And then there was, like the higher numbers tended to be like the imperialism.
Speaker 1:Yeah, and then there was like always like a Guinness or something that was in like a what sing you? But it was like but they had like 12 taps so I mean at least they were 10, I think they were. Yeah, yeah, yeah, we need to. We need a place like that just to be able to go and do that again. Yeah, it's called my beer fridge. Just number them all. Okay, I am, I am sipping on it. I am like it's, it's a, an acquired Like taste. It's just not like. This is an experience.
Speaker 2:This is yeah, yeah, yeah, I think this is a beer. Do you want to top off new? I already topped off if you. I Got more words for this later on, but if you, if, this would have been.
Speaker 3:The first director, though, oh, we might not have gone back for a second one.
Speaker 2:Yeah, and again I'd like I feel bad, but like but we have not me, but we have that experience built in going through all these weird beers.
Speaker 1:Now this was. It's growing on me. It definitely feels like a little bit like. It is like a, like a melted ice cream, and that sweetness, ice cream, yeah, lime. Yeah, and maybe it's like more the lime and then like hint of pistachio, that it's almost like a lime ice cream with like a little bit of like something else.
Speaker 2:It's a touch more lime. Okay, take that earthiness of the pistachio out. I think this would be a Better sip. But also we had some. We had some overwhelming flavors a little bit ago on the last episode we recorded. I think that's Kind of interfering with this Flavors this is a pretty overwhelming flavor to yeah, yeah, there's yeah.
Speaker 1:It is it is something.
Speaker 3:All right, I'm gonna segue in between here, move things, some things around.
Speaker 1:So I have no idea what we're doing today.
Speaker 3:No, that's good, you just buckle up, hold on to the right.
Speaker 2:Are we talking about the?
Speaker 3:Yep beer, and so this has some weird ingredients in it. I mean I would assume so it's Stations a lot of people today are putting a weird ingredient and food coloring into their beer. Yeah, but I got a list. I think it's top top 10 weirdest ingredients you would ever put, or that were ever put, into beer. Did you pull this one up?
Speaker 1:No, all right, I'll read them to you. I'm not, yeah, cuz to me I'm like bro, I can think of some pretty weird stuff. I'm gonna start with if a pickle ain't on your damn list.
Speaker 3:So To preface, I would probably only drink two of these beers Okay. The rest of them sound downright vile.
Speaker 1:Okay, so that's.
Speaker 2:My question is this me and Brian will go, drink or not drink on yes, sink.
Speaker 1:Is it beer with the singular ingredient or like, because like? I like to talk about one of those tricker beers. It's got five adjunct II things are the or these, like Pistachio is the main thing.
Speaker 3:It's the weird thing, so they're highlighting the one weird of the whole, of the whole beer Beer. So first one dogfish head brewery beer for breakfast with Scrapple. Why do I know that name? Scrapple is a breakfast style patty made with pork scraps, cornmeal and spices.
Speaker 1:Nope, Nope, nope, nope. I don't know if I'd drink. I would. You know what Next? I'd rather have a pistachio beer. Next.
Speaker 3:Would you even try it? No, not the pork chips, and just God damn it. Yeah, I would. That sounds like so like.
Speaker 1:But that's the thing, like, if I'm going to like, if I'm here, I'm gonna try it and.
Speaker 2:I get drink, I can't guarantee.
Speaker 3:I'm not drinking, don't give me more than a fight.
Speaker 1:No, no, I want the like and they are gonna not want to do this, but like, give me the like, I might buy this pour, not the flight pour.
Speaker 3:Oh yeah, yeah, that's all I want of that, alright. Well, how about carton brewing companies? Digger with clams, nope.
Speaker 1:Yeah, I'll do that.
Speaker 3:Assaulted pale ale brew with clams and lemongrass.
Speaker 2:It's like an oyster stout.
Speaker 3:There's a lot to do that I'm not into it. Or a Clamato I mean clams go into things, not something that I'm interested in. This one I'd be more interested in trying, though.
Speaker 2:Be a nice briny flavor to it.
Speaker 3:This one is a hard pass for me. The next one you mean? Oh yeah, for sure, oh God.
Speaker 1:I can't get this flavor out of my mouth.
Speaker 3:Oh, wincoop Brewing Company. Hmm, rocky Mountain Oyster Stout up in there. Did you drink the Rocky Mountain Oyster Stout with bowl testicles in it?
Speaker 2:No, I think I've had a Rocky Mountain stout before way back in the day.
Speaker 3:I did. Did they not tell you that there were bowl testicles in it? Oh, I know a Rocky Mountain.
Speaker 1:I didn't hate it. Let's see here.
Speaker 3:Rocky. This is part of their not surprisingly even smaller batch series.
Speaker 1:Oh, the amount of stuff that. Oh, rocky Mountain Oyster Stout Is that what you said? From Wincoop, yeah, I mean, it's one of the first that shows up when you search it.
Speaker 2:That might have been the one I drank all those years ago.
Speaker 1:I had Chad Did you check it in.
Speaker 2:Chad I checked it in, didn't I Fuck? Yes.
Speaker 3:Alright, so then that's, a yes.
Speaker 1:Dude, you gave it four and a half stars or caps, Eww.
Speaker 2:Chad. What was the tasting notes? Oh, you wrote it down. Did I write it down there?
Speaker 1:you go, you ready? Yeah, please, big ballsy stout with loads of flavor.
Speaker 3:There you go. That's where you're going for.
Speaker 1:You earned I'm trying to pull this up you earned the newbie badge. This may have been the first. That was probably my first untap, your first and only check-in.
Speaker 2:I did re-log in so you guys have started seeing some untaps.
Speaker 1:It said two people, two of my friends, chad, checked in this beer and you're Chad, it is. I'll drink it, chad, it is your first beer almost checked in on Untap almost 10 years ago. I love it when a plan comes together May 21st 2014. Chad checked in that beer man.
Speaker 3:Alright, man, how about one, coming from the same region of the animal, an animal, free will brewing, kopi, what Another ingredient coming from the same region? Okay, but free will brewing. Free will brewing, okay, not free willy, no whales, thank you. Free will brewing Kopi luwak, vanilla, ralphias, whatever. Kopi luwak, you know what that is? That's the coffee beans that they feed to like the rat things, and they eat them and then they shit them out and then you make coffee with it. They made a beer with that.
Speaker 2:They cleaned it. They cleaned it and boiled it. I ate them all so much I'll try it.
Speaker 3:Nope, I'm saying, we're from that.
Speaker 2:I checked in the both testable beer at 45. Chad.
Speaker 1:I'm so proud of you. The only other person that I have that checked that in gave it a 2.5.
Speaker 2:That's a five, that's a six cap description though.
Speaker 3:So this next beer is going to be good. We've had a couple of them from Evil Twin Brewing. Yep, this is their big ass money stout. So ingredients I lied. This one has two weird ingredients Frozen pizza, okay, and Norwegian currency. I'm going to try that one Explain I don't know, brewed with frozen ham and pepper pizza from Norwegian brand and with real Norwegian Kroner added post fermentation. So there's Norwegian money and it's a Norwegian pizza that is fermented into a beer. I'm going to try that.
Speaker 1:I'll try it. I'm going back. Sorry, I'm stuck on the Rocky Mountain Oysters Listen to this description. And nuts, yes, nuts. Three balls per barrel.
Speaker 3:This is not that much.
Speaker 2:Don't fall in my beer, bro, all right.
Speaker 3:Moving on Still water artisanal general. They're here now. Go suh Brewed with MSG. Okay, yeah, I'll try it. So, he, that would actually add probably a little umami to your beer.
Speaker 1:He is now. He still does still water artisanal. He is now also the head brewer for talking cedars, the one in Shades.
Speaker 3:Yeah, we've talked about them. Sheep's Brewing Company. Nimble lips, noble tongue Three.
Speaker 2:I feel like I know what's in that.
Speaker 3:Got an idea, squid ink.
Speaker 1:Not what I thought, no.
Speaker 2:Well, good, because we've got a squid ink coming up in a few episodes.
Speaker 1:I'm going to say we're going to try one, so I would try that one.
Speaker 3:This one is 100%. Trier, bolero, snort, brewery Rain bro made with skills, oh hell yeah, that one's how is that weird? Well, sounds awesome. I mean, it's probably we're very cultured with putting Sour Patch Kids and which I'm going to take. That beer Remind me. Yeah this is a hard pass Doc Street Brewing Company. It's their Walker with Roasted Goat Brains.
Speaker 1:Where did I Doc Street Walker? Probably no, it's a probably unknown for me. Wait a second. Okay, did you check this one in?
Speaker 3:two chats Sinister, bloody Hue, doc Street and the Roasted Goat Brains for subtle notes of smoke. I guess it's called Walker Walker. Okay so there's two different versions. This one has goat brains in it.
Speaker 1:Yeah, ale brewed with roasted goat brains and cranberries, like what?
Speaker 3:Yeah, I don't know about meats in my beers in any format.
Speaker 1:Yeah, I don't. Oh, dude the. Yeah, it's like a zombie guy on the picture. I figured a Walker.
Speaker 3:Yeah, but I am not a zombie and I do not desire brains. Oh, unless it's brains, Okay stand corrected, but not like actual physical brains. Do not want to eat them, yeah. Yeah yeah, Well, I'm Ray Liotta eating my own and At a Philly. No thank you. Last one from Rogue Okay. So maybe you've heard of it, maybe I've heard of Rogue. I know you've heard of Rogue. Okay, is this?
Speaker 2:the beer yeast beer, yep Beard beer Beer.
Speaker 3:Beer, beer. What Yeast cultured from beard hair Right.
Speaker 1:What's the name of the beer?
Speaker 2:Beard beer, beard beer. Yes, yeah, they caught. They grabbed the yeast out of one of the Did they spell it like a beard?
Speaker 3:Or they felt like beer with a, d, no, beer is spelled like beer and beard is spelled like the one in your face.
Speaker 2:And they were doing. They were doing that back in the blog days even.
Speaker 1:No longer in production. To be fair.
Speaker 3:To be fair, he sent like nine hairs down to white labs and they cultured it, so it's not like he's putting his hair into the whatever.
Speaker 2:Yeah, they actually cultured.
Speaker 3:open fermentator, oh, open fermentor.
Speaker 1:Ingredients grain Munich wireman, pills C 15, hops sterling, other beard yeast and free range coastal water. Hashtag beard beer yeah, they don't make it anymore. Yeah, that one, just this someone's buying from man. How long is your total line had this that you just bought it? Oh, eight years ago. So I went probably more. You were like 5050. Yeah, that's what I was going to say. It probably was about 5050 actually. But I mean the upsides, if you do a beard beard, your face goes on the beer apparently. Oh, you can make your own now. No, like that's, that's, that's the dude, that's the dude. Yeah, no, huh, yeah, I was about 1550 and some of those I mean come on, skittles easy, come on, yeah, no, there's a um, yeah, I think mostly avoiding the meats.
Speaker 3:The meats. And I know that coffee is supposed to be good. I don't want anything that a cat's no.
Speaker 1:I don't want to eat anything that somebody's pooped out no so, yeah, like the stuff that pertained to people's bodies was pretty much everything that I avoided, yeah, but a lot of the other ones, like you have a shot.
Speaker 3:maybe there wasn't a pickle beer on there.
Speaker 1:No, I will try some pizza money beer.
Speaker 3:Have you told me that you?
Speaker 1:could go anywhere and you're like, yeah, there's like pizza and money in this beer, and it'll be like Well, because you see a lot of, like the pizza, themed beers or like a flavored beer.
Speaker 3:But like no, no, no, we like blended up a pizza, a lot of a pizza, and put it in the fermenter. Throw some Croners in there, right the money guy? That sounds like a bad.
Speaker 2:I got us. I was going down a rabbit hole on the goat brain beer. Okay, because I think another podcast might have just reviewed that. Oh, I'll, I'll link it later.
Speaker 3:Is it?
Speaker 2:Canadians. Oh yeah, they eat weird things. Up there. You know what? We'll throw a shout out if that is indeed the actual beer they did, because then they tasted it. We didn't have to.
Speaker 1:There you go. You know why Shout out Bruce and Bros? Because I won't.
Speaker 2:Because if you show to put that I don't think we'd be back to a duo if I did that.
Speaker 1:I don't want to say this because you're gonna be like well, now we're just gonna do pickle beers. We're now the American pickle beer review, like no.
Speaker 2:but it's tough to find pickle beers Good.
Speaker 3:Good the Walker, that would be like one that you would have and you would say, haha, it's got goat brains in it. I'm not gonna eat it or drink it. I mean, or maybe you have to chew it. I'll say at what point do you like?
Speaker 1:it's a novelty, or you like already pretty S-faced and all of a sudden you're like, guys, is it time? Guys, we're gonna do the we're gonna do.
Speaker 2:I mean no, no, that, that's one that is those days have come and gone.
Speaker 1:I also would never have bought it. Nothing about it would be, even as a haha to have on my freaking shelf because you know it's not gonna be cheating.
Speaker 3:I was gonna say you know it's gonna be spending.
Speaker 1:Yeah, hell to the no.
Speaker 3:All right, that's a drink on site. How about you?
Speaker 2:know, I don't want, I don't want goat brains sitting in a can.
Speaker 1:Which one did? I say I would do the little guy of the like teeny tiny.
Speaker 3:The bowl balls.
Speaker 1:No, I don't know Before that I don't think even the goat brains I'm doing.
Speaker 3:I'm gonna avoid that one.
Speaker 1:No again, you would order on the damn number thing or like I did it. Was it with you guys?
Speaker 2:I did it in Buckley where I just ordered based on the name, and I got the stupid volcano jalapeno beer.
Speaker 1:Oh yeah, a while ago, yeah. God okay, yeah, thank you.
Speaker 3:All right, moving forward Now to a beer that we would like all the ingredients in. Do I know that? Yeah, so this is from pretty sit prison city brewing out of Auburn, new York.
Speaker 1:Oh, there's a lot going on in that name.
Speaker 3:Let me see if I got the multiple. This is their riot in Vermont, loaded with citra and mosaic hops and fermented with Vermont ale yeast. Nice balance between the big imperial juice notes and slight bitterness on the finish.
Speaker 2:So more of a they have a bit of a macopa, because I didn't know if the pistachio beer was gonna. They have a lot of riots.
Speaker 3:Yeah, so it's like a riot series and I think it's where they're getting either the hops or an ingredient or something.
Speaker 1:Yeah, riot, and.
Speaker 3:Santa Rosa. Well then, they have a double dry hop.
Speaker 1:riot series Riot IPA mass riot with mango riot down under. That's probably a Aussie hops quiet riot, did they?
Speaker 2:use some under yeast on that.
Speaker 1:Riot in Maine. Riot in 29, DDH mass riot. Alright, so this is Vermont.
Speaker 3:This is riot in Vermont. Yeah, at 7.2% Got it. So prison city I had to look into.
Speaker 1:Oh, Do you have the descriptor of this beer real quick or a little background, because I have it.
Speaker 3:I just have the what went into it.
Speaker 1:Okay, so an ode to the state that helped birth the original New England style IPA, loaded with citra and mosaic hops and fermented with Vermont ale yeast. Yep Lends a nice balance between tropical juice and a slight bitterness. To finish, because, also, I will say not a New England IPA, no, and they're not categorizing it as that. Nope, this is their categorizes, straight, so it's just an ode to them. Hey, thanks for the Straight up.
Speaker 3:IPA. They are calling it a Hazy New England IPA in the can. They should not do that. So yeah, the can does say Untapped, does not this, which I would usually think about. The can that I've poured it out of says I will. They may have been schooled and changed their mind. You know what I will riot over that.
Speaker 1:Oh, it's like got a little earthy kind of something to it in the aroma, but not not like a piney. It's not like our kind of.
Speaker 2:I have a. I have a descriptor for it, but it's not very flattering.
Speaker 1:You know, sometimes it's actually okay. I was going to say something like so Sweaty armpit. There is a little like it's almost like a a funk.
Speaker 2:Yeah, it's yeah, dink Dink. Resin is yes, yeah, yeah, but that smell does not no Taste like that this is very this is very bright. It's very loud. It's loud. This is a loud beer.
Speaker 1:Yeah, the aroma is loud, the and I will say the flavor is kind of like a punchy, like it's gonna. It does kind of hit you. You're not like it's not a hazy. No, this is not a hazy flavor. Well, and it's also not in New England. Yeah, that one, the freaking triple from a few episodes ago, yeah, where I literally could not see you do the beer like this feels more like a west coast, like an.
Speaker 2:IPA or like it's not as the back end is not. Yeah, the front end is very bright. It's that like Resony.
Speaker 1:Dinkies Like.
Speaker 3:Somebody in New York making a west coast.
Speaker 1:IPA, but also like yeah, variation, I still, I still would probably not call it like west coast that's what I'm saying.
Speaker 3:This is somebody from the other side of the country going they is our west coast and going. I see what you were going for, yeah.
Speaker 1:I'm not mad about it, though I don't get Not, no, I, it's different enough this is not a universe.
Speaker 2:I can tell you. This is not a universal IPA.
Speaker 1:No, and I think that's fine though. Like, if you're doing different things as long as you like and this is where it comes down to like the a little bit of the education of the consumer, where there needs to be that kind of like, like, like we've talked about for like, if you're dumb enough to walk in and be like hey, what's your like, give me the thing with the most I be used like bro, walk into it.
Speaker 3:Yeah, it can be literally anything.
Speaker 1:The flavor is going to be anything and the same thing. To walk in and just say, like I drink IPA is give me your IPA like bro. That is also a wide range. Like that it can be a variation of things. There's this is a almost like a funky like. Like it's not a bright, it's not a like wild ale style, but like there's some funkiness to this. There's a little bit of like weirdness and but it's like they they recreated that funk with the hops.
Speaker 2:Mm-hmm, they use the hops in a way that gave you because you could do this beer with these hops and different.
Speaker 3:Yeah, yeah, yeah, entirely different flavor and I would agree they obviously.
Speaker 2:I like it.
Speaker 3:Friends, you wake up with a headache if you finish a can of this, though it's unique.
Speaker 2:I can tell there's a lot of hops in it. Very resident.
Speaker 1:I had a whole 16 ounces of IBA yesterday. There you go. Yeah, I had a little headache this morning, or as we like to call it in the house touch of the flu, mm-hmm.
Speaker 3:so Auburn, New York, yeah right so why prison city? I had to do a little bit of digging. Yes, nobody else calls it prison city, I mean, but it is called prison city. It was like one of the largest State penitentiaries, built at the time back in like the 18 Somethings. Okay, and then they used that as the models called the Auburn prison system. That was then.
Speaker 3:So, Auburn, our home city, was called slaughter slaughter for like five years, yeah, and then changed its name like 1893. Because I did my research, that's a lot of research 1893. What Auburn were we named after? I have no idea. One of the Auburn's on the East Coast probably we have the Auburn in California.
Speaker 3:I don't think so. I think they were like, found it around the same time. Yeah, auburn, new York could have been a possibility, a site of the first electric chair execution in 1890. Did the people going, all right, you want to be called slaughter? How about Auburn, where we were?
Speaker 1:we like a little bit of like yeah, yeah, there's the, the old story of like what the woman not feeling well, on the air, on the train, the train coming in, and they're like we got to take her to the slaughterhouse, like you know. Maybe we should rethink the naming of our.
Speaker 2:Yeah, because they named it after. Was it a colonel or a sergeant?
Speaker 1:I think something like Military.
Speaker 2:I was like that's a sweet I know, certain slaughter just sounds good.
Speaker 1:It's probably not real at all. It's a wrestler.
Speaker 2:Oh, that's why it's, but, yes, probably a good idea to change the name.
Speaker 1:I'm not mad about it. I do think like I would be happy if I'm getting a flight and especially if there's like I happen to grab a couple of IPAs and there is this distinct Flavor. This is a more distinct IPA than just like that's a juice bomb, oh, it's so. This it's a da-da-da it. Honestly, I'm gonna stand out. Yeah, I know I pooed it earlier, but like of it being like a West Coast, but it really does kind of remind me of it's been a while since I actually had it, so I feel bad about making this comparison, but it makes me think more of like Block 15 does one called sticky hands Very resiny, very like, and so I can kind of see that like style of it. It'd be fascinating to know More sort of thought process of someone's going behind, like what it where we aim for, yeah, what's the story you're trying to tell with this beer?
Speaker 2:Yeah, this is a sit-and-sip.
Speaker 1:It is, and that's also, I think, a little bit of why ordering a Eight-ouncer of this while I'm working on my flight.
Speaker 3:Well, and if I, if I ordered an IPA what's your favorite IPA? And they handed me this, I'm not mad about it, mm-hmm, you gave me exactly what I asked for. Yeah, you know, do all the notes hit where I would like them to, but I didn't specify a beer, so that's on me right. You hit in the range and I could see how somebody this might be there. Go to IPA.
Speaker 1:Yeah, there certainly is a key of that. Like it's because it's it's not overly bitter, no, but it's not overly floral.
Speaker 3:It's not, it's in a weird spot in the mouth for me. Yeah, not on the tongue, it's not the back.
Speaker 2:Yeah in the middle of the it's an unfamiliar.
Speaker 1:I think that's why I kind of like it, that's why I like the like where we've.
Speaker 2:It's like what we said our palates were defined by how beer, how IPA's, were made in the Northwest. Yeah, but I think it's a nice journey for us to take To get us out of deep familiar. Yeah, oh yeah, I'm not. Everything can be a slam dunk. We've been on a I Feel like we've been on a credible run with podcast of every week we've had beers in like, oh yeah, this is except we're bringing a pickle for Brian or a pickle beer, but I think you're gonna run in these things, I think today.
Speaker 2:These are both really well done beers.
Speaker 3:Glasses are going. Yeah, everything's gonna be finished, but it's just and I don't know.
Speaker 2:This is a flavor I want every day.
Speaker 1:No, cuz he can. Yeah, I to me. It really is. There's um a ton of place I like him to.
Speaker 2:Yeah, this is super simple, but it's very.
Speaker 3:So did you pick it because it's green in match of st Patrick's Day or because it's prison city and there's a chance Some of our listeners may up and end up in prison?
Speaker 2:Yeah, I might have gotten rowdy in my earlier days. There, you go on st Patty's day, done some shenanigans, maybe close to an MIP here later.
Speaker 3:Ah, doppin, off.
Speaker 1:So there you go tell my st Patty's day stories.
Speaker 2:So Till next year.
Speaker 1:Gotta make it one more year other than you survived them all I have so far some of them. That is questionable. Yeah, I know I was thinking about like still gonna think of what I'm doing for this year.
Speaker 3:So I'll see Getting older right, yeah, yeah, that is you mean what you did, because that was three days ago, what's it? Yep, yeah, dude, continuity, don't, don't break the fourth wall.
Speaker 1:Well, they know we don't these release at Five o'clock in the morning on the day of they certainly know we're not recording live.
Speaker 3:We're doing it live. We're doing live. All right, we're ready for one more beer news.
Speaker 1:Oh yeah and this one, this one, I feel like was a direct stab at us.
Speaker 3:Oh okay, why breweries are saying no to beer flights?
Speaker 1:Yeah, do you want me to go on my own little diet tribe before you even read that? But I already know, I already know cuz let me, but they don't. I know, but I have felt it. I Am responsible, I'm guilty, I do feel bad. I just want to say that.
Speaker 3:Glassware. Yeah, it's the wrong stuff. Volume can't get a full mouthfeel flavor out of a little pester that one I call BS on pallet contamination, because you're going, and this one actually most true. You're going so many different types lightest to darkest, right Temperature and carbonation doesn't make a whole lot of sense, because you're gonna drink it just as fast as you would. A pint, yeah, um.
Speaker 1:If, depending on if you have some of them, give too many. Well, it could be so if you're putting eight on a flight. That, if you're the type of person Chad I think was our sixer at odd Otter, where you are a finish each one person. Oh, by the time you get to the last one by the time you're getting to the last one.
Speaker 1:You theoretically, if it's one that should not have been at a slightly warmer temperature, it's now been in 68 70 degrees for X amount longer, so I get that and then the last couple are more on their side and not on actually anything to do with the beer, but logistics and service.
Speaker 3:It's a pain. They asked to serve you. It is light versus serving you a plate.
Speaker 1:I. I happened to me recently there was no line and it was only a four of a flight, but like talking to right with him chatting and doing stuff, and then they go away and pour the the flight and now there's a line, and now there's a line, whereas if I just asking for one, it kind of. So I do get that pricing and profit.
Speaker 3:Yeah, it's just in, and that's where I.
Speaker 2:Okay, then the simple solution is raise the price no, so raise the price that makes sense, and then the flights are Going to naturally disappear and people will go. I'll just buy a pint or it's this one.
Speaker 1:So stemma is the most recent flight that I had there. Their flight varies based on what you get, yeah, so like ordering the, the rum barrel age scotch ale is a different price point than the Mexican logger. Yep in the fight and and it is it should be and so that.
Speaker 1:And that's the thing is like, because I've gone to places where they're like hey, it's an eight dollar flight and I'm like I'm putting all the bougie stuff eight dollars for like four, five ounce pours, like that's a frickin. Like because I get to try at least four things but still get about a pint so I wonder if?
Speaker 3:and so flights have been around for as long as we've been drinking beers.
Speaker 2:But and they were, and I think early on they were a great way to Please try everything. Yeah, a lot of places found out. People just want to have. I want your logger, I want your IPA, give me a stout, but please try everything well, more.
Speaker 3:What I was thinking is with the discounted pricing is, whenever flights were invented and somebody's gonna say it was in like 1200s and whatever, but yeah, was it people want? Can I try that? Sure, here's your taster. Can I try that? Yes, here you go. Well, you just tried six beers. Yes, I can actually charge you.
Speaker 1:Give you in flight and I will say that is like I. I will never, almost never, ask for a taster, but there are people who do that more, and to me that is more.
Speaker 2:I would rather pay you yes, I want to pay you a fair price. Please, please, price the flight appropriately. Yeah, so that it's me ordering a flight. Isn't you rolling your eyes? Oh god, I gotta do another flight. Please make it worth your time, yeah and there's some variation. It but if. But then if, yeah, if the flight, all of a sudden, it's cheaper for me to buy a pint of something I know that safe, fine. I.
Speaker 1:Will pay a couple dollars extra For the ability to have variety, and I'm fine with that. Like I know, sig sig will do like a five, four, five ounce pours and you're gonna pay like Probably almost 18 bucks, mm-hmm. But I'm getting to try four different things and and usually I'm gonna make it worth my while to do that Cascades is just a tap room and they Price out your five ounce pours, and so you can literally see yeah, I wanted to what the pricing is gonna be.
Speaker 1:So the flight's always gonna be different. It's the same thing. It's like if I go to peaks and pints, compared to buying a four pack somewhere of tall boys, I am paying Exponentially more to fill my six pack at peaks than I, but yet If you showed me a six pack that cost that much of the same beer at the store, I would tell you GTFO, I'm not paying that. Yeah, but the fact that I got six different years, I'm I'm more okay with that. I understand that difference. So to me it's this balance and I've even done it like with with the flights, like if there is a line, it's like can you give me a piece of paper? I'm gonna sit here and look and do it.
Speaker 3:Help them, yeah clear your line like get to me when you can yeah, like I know, I'm, I'm the.
Speaker 2:I Think there, I think the solution to a lot of the price from this one particular brewer.
Speaker 3:There's a collection, but yeah.
Speaker 2:It's almost part of that is also On the customer. I think there's a lot of people going in now into Bruce, an older generation, who they're starting to retire, cause I've noticed I've go to a tap room or something there's a lot more people with gray hair.
Speaker 3:It's cause we have gray hair now.
Speaker 1:Dude, it's shaved. You can't tell.
Speaker 2:I just got a haircut the other day. I scraped all over the ground.
Speaker 1:Oh, you mean when my kids started calling me sparkly head.
Speaker 2:Nice, you're not calling you gray beard yet, no, but you've got maybe a little older generation of folks who have been working for the last 20 years. They're retiring and now all of a sudden going in these tap rooms going shit. I just used to have rainier or Henry Weinhardt. There was only two different flavors of beer. I want to try all this now and I think it sucks. If the attitude is oh my God, I don't want to pour you a flight, that's fine. If you don't want to do that, how are you going to get people to try all your tasty beers If you're a brewer and you want to expand?
Speaker 1:it. If you refuse to pour anything less than a pint, piss off.
Speaker 3:Okay, so it ties into the last point, which is their brand image. So this is a 27 year old brewer and co-founder. I won't name him because somebody's money is behind that. I think flights are a relic of a bygone era of the dad verse. What does Gen Z like? They don't like things their dad likes. Whatever my dad thought was cool in 2006 is not cool to me, so that's just a spiteful.
Speaker 2:Yeah, it just seems that there was an added, the air of attitude in this article of maybe you shouldn't own a brewery.
Speaker 3:Well, they didn't pay for your brewery.
Speaker 1:Because if you're angry at customers, if you're not going to offer, like and I get there's some places that don't offer flights yeah, and that's fine and I'm okay with it.
Speaker 1:Totally fine. But like it also is like you need to then offer a schooner, at least you need to offer a smaller pour, because, like, for me, I still might order three, but like, going into a place like there's I went to one in Pelangamewa and it's like I didn't even ask if they had a flight. I know it's going to be there for X amount of time and I just thought, you know what? I just want, whatever your schooner, give me your less than a pint size. I usually say, like, do you have a half pint? And they give me whatever the closest is, and I can try three things. I'm going to pay for them all and it's going to be fine.
Speaker 1:But like I also don't need the flight, if I can do that sort of thing. And there are people who like a pint of almost anything Is enough, that's it, that's it's more than they want. Like they're, I'm fine with not having flights, I get it, I understand. And also, like some of them, like people go out of the way and spend way too much money on the like, the ridiculousness of like we have this tray and for others, like, hey, can I get a flight? Yeah, it's eight, bro, I don't need a split it with my buddy.
Speaker 3:Yeah, I don't want to be cheap, but yeah, I don't need. I won't remember what the first one tasted, no, so just pour me. That's what.
Speaker 2:I was going to say Give me just four of these. That's perfect. Sorry, and that's going back to also.
Speaker 1:And this is also. I give me four of these and that's my beer for the night.
Speaker 2:I'm done that's. The other thing, too is when they talked about it being like well, there's not enough.
Speaker 1:If you're giving me two ounce pours, yeah, that's not enough. Like that's a you know, but like this is an idea, then I'm going to order 16 or a schooner of it.
Speaker 2:That's what a taster is four to five ounces. Yeah, I'm getting the initials of it.
Speaker 1:If you're telling me oh, you have to have, well, number one, you're not selling me a 13% Russian Imperial stout in a pint, anyways, no. So don't tell me that like, oh, there's not enough there for you to reach the bottom, there's not enough there for you to reach the bottom of your pint glass to get complex, to get the fuck out of here.
Speaker 1:Yeah, so like, but being able to do four to five ounces, you can get the idea of the beer, get the full thing and if you really want, you can take a full ass mouthful of it and pound it to get that profile. If that's what I'm not, I'm not.
Speaker 2:You give me a pint. I'm not drinking more than one ounce out of time out of the pint, so a little two ounce taster is a sip. That's all I need. Yeah, it's the flavor.
Speaker 3:So, even though it turned like more to the positive, the fruity, sour swamp creature yes, we only have that in pints. Then I'm not trying it, bro, sorry. After the fact, you may be able to talk me into a pint of it, but no, we only have pints. Sorry, I'm not going to try it. You may have made a delicious beer, but I'm not taking the risk at 16 ounces on it. No, it's not going to happen. All right, I don't know, we don't.
Speaker 2:these are two totally different beers, not even just yeah, I mean, this is kind of a special episode.
Speaker 3:Swamp creature was a perfect St Patrick's Day.
Speaker 1:It was. It was funny. It's silly, bright green. It got a little better by the end of it. I'm telling you who's your brewing. I would love to have something else.
Speaker 2:Yeah, I'm never trying that one again. So in about a month we're going to have another. Who's your brewing that rolled the fruit there, it's on, there you can find it. Roll the fruit, kind of marijuana themed. So it might be the review for our 420 episode.
Speaker 1:Oh, I heard you say something about that. What you it was called what Roll the fruits. Yeah. Purple label oh okay, there's a bunch. Yeah, roll the fruit.
Speaker 2:There's a banana split, mango kush. You didn't get the mango kush one, they did not have that at time of me building my crate, unfortunately Purple punch Purple, punch Purple punch.
Speaker 1:That's what I'm talking about Purple punch.
Speaker 3:Be interested to see if it's probably purple.
Speaker 2:I would hope so. In about a month we'll be cracking the seal on that.
Speaker 1:All of these brews in this series are based on popular cannabis strains.
Speaker 2:Yes, there you go. Okay, all right. Thoughts on Same thing, on my. Okay, I'm going to echo. On the fruit fusion. It's a pistachio beer, it's green. I'm glad I had it. I've got that flavor bank. Now, that is a one time special event here, oh yeah. And then the prison city right in Vermont. It's grown on me. I like it. That is one. Sometimes it's a little disservice for us because we sit and do a quick taster.
Speaker 2:I've had it, had like half of it sitting in the glass while we sat and talked through the list and everything and that resonance nature kind of grew on me so I'd be a fridge that Okay, I'd be a fridge.
Speaker 1:It is one that, especially now that I know the flavor, there's a time and place where that's the one that I want, compared to like a more Clang, tiny West Coast or a hazy like. I wouldn't be mad about that being in a rotation of something like to me. Maybe there's like a season that you just kind of find that fit for it. But yeah, If that's in like somehow a rotating IPA series or something.
Speaker 3:I want to be interested to see what that riot series is all about. Yeah, what stories is this trying to tell?
Speaker 1:And that'll be the next two is like, yeah, trying another one, trying a different style of it.
Speaker 2:Following them. I want to wait till we get out. I think they're going to, fingers crossed, to do one with some hops. We haven't Hmm Lately, because Citra and mosaic yeah.
Speaker 1:Is that what they used in that? Yeah, so I would not have said I could not.
Speaker 2:You could not tell me that was. I could not pick up any of the Citra.
Speaker 1:I mean, I wonder, how much is the yeast? Because they talked about it being there, was like a thing about it, yeah, yeah.
Speaker 2:So I think a lot of is coming from that. So, but I would I'm part of my IPA search now is let's find some hops that we haven't seen because it felt like last year it was the Citra, citra, citra year of Citra mosaic nectar on. We go to Iron Horse and he's like, oh, here's our pallet of nectar on. I was like, oh, can't escape it. Yeah, so that's going to be kind of my thing, but it's not a bad St Patrick's.
Speaker 3:No, if I had those two.
Speaker 2:I had these two beers on St Patrick's Day, because it is totally St Patrick's Day. I'm wearing my beer shirt.
Speaker 3:Gonna have to wash it before St Patrick's Day.
Speaker 1:I have an Irish beer shirt. Yes, I have a beer shirt.
Speaker 3:All right, anything to add on either of these beers? No, yeah, I think we've talked them out.
Speaker 1:Yeah, green beer.
Speaker 3:We did it Way better than Bud Light for a green beer. Yeah, on a craft beer review podcast.
Speaker 2:Not mad about it.
Speaker 1:Well, we did American beers this time. Last time I think I found all like European versions of Irish beers.
Speaker 3:An English Irish beer.
Speaker 1:I think the last time yeah.
Speaker 3:Cool, all right. Well, our glasses are empty. Hopefully yours are too.
Speaker 1:All right 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.