Embark on a hop-infused journey with me, Ben Maynard, and beer aficionados Chris, Mark, Darren, and Katherine as we crack open the world of IPAs and share our flavor-infused insights. From the hazy East Coast varieties to the pristine West Coast styles, this episode is a testament to the beloved brews we've come to cherish. We kick things off with the elusive Julius from Treehouse Brewing, navigating through a cascade of citrusy profiles and diving into the art of hop addition, all while savoring the unique tales that accompany each glass.
Our palates then take a detour into the realm of beer culture, where we reminisce about the thrill of beer road trips and the exclusive joy of sipping on Russian River's Pliny the Younger. The conversation twists and turns through a spectrum of tastes, from the hoppy punch of West Coast IPAs to the smooth, fruity notes of Hazy brews, reflecting on how our past sips have shaped our current preferences. We even venture beyond IPAs, introducing a tangy sour smoothie beer that might just become your go-to summer refreshment.
To close, we gather around the tasting table to debate the merits of experimental brews versus traditional concoctions, sharing unforgettable brewery anecdotes and giving props to fellow beer lovers who have deepened our appreciation for the craft. Whether you're a seasoned sipper or just dipping your toes into the frothy waters of craft beer, this episode is brimming with rich tales and tips that will inspire your next beer expedition. So tune in, pour yourself a glass, and let's toast to the ever-evolving adventure of beer tasting!
Thanks for listening! Follow me on Instagram: benmaynardprogram
and subscribe to my YouTube channel: THE BEN MAYNARD PROGRAM
I also welcome your comments. email: pl8blocker@aol.com
Embark on a hop-infused journey with me, Ben Maynard, and beer aficionados Chris, Mark, Darren, and Katherine as we crack open the world of IPAs and share our flavor-infused insights. From the hazy East Coast varieties to the pristine West Coast styles, this episode is a testament to the beloved brews we've come to cherish. We kick things off with the elusive Julius from Treehouse Brewing, navigating through a cascade of citrusy profiles and diving into the art of hop addition, all while savoring the unique tales that accompany each glass.
Our palates then take a detour into the realm of beer culture, where we reminisce about the thrill of beer road trips and the exclusive joy of sipping on Russian River's Pliny the Younger. The conversation twists and turns through a spectrum of tastes, from the hoppy punch of West Coast IPAs to the smooth, fruity notes of Hazy brews, reflecting on how our past sips have shaped our current preferences. We even venture beyond IPAs, introducing a tangy sour smoothie beer that might just become your go-to summer refreshment.
To close, we gather around the tasting table to debate the merits of experimental brews versus traditional concoctions, sharing unforgettable brewery anecdotes and giving props to fellow beer lovers who have deepened our appreciation for the craft. Whether you're a seasoned sipper or just dipping your toes into the frothy waters of craft beer, this episode is brimming with rich tales and tips that will inspire your next beer expedition. So tune in, pour yourself a glass, and let's toast to the ever-evolving adventure of beer tasting!
Thanks for listening! Follow me on Instagram: benmaynardprogram
and subscribe to my YouTube channel: THE BEN MAYNARD PROGRAM
I also welcome your comments. email: pl8blocker@aol.com
Hey there, everyone. Welcome into the Ben Maynard program. Thanks for being here. Got a full house tonight, so some housekeeping to take care of before we get started. As a reminder, this program is available on multiple podcast outlets like Apple Podcasts, amazon Music and Spotify, or just simply search the Ben Maynard program. You'll have several options to choose from. Pick your option and go with it. As you know, I want to steer everybody towards Buzzsprout, because that's where my website is Next. If you just have to have this right here and you can't get away from it and you're watching on YouTube, please subscribe to the channel, give me a thumbs up and leave a comment. I love comments, I will reply to your comments and, as I've said before, if you leave a comment, I'm going to read it on the next show. Last but not least, follow me on Instagram. Ben Maynard program.
Speaker 1:So there are plenty of ways to take in this show for your dancing and listening pleasure and with that, with this gang here. No recap. No recap on the last episode. We're going to get right into this thing here and, as you can see, there's a whole bunch of stuff sitting on the table in front, and what I'm going to do before we get rolling. This is another tasting, this is an IPA tasting and, as you know out there, I'm not a big drinker. So I'm and you know, I'm not a beer drinker and I don't consider Imperial Stout's beers. Sorry, just the way it is. That's how I cheat my way into it. So what I'm going to do is I'm along for the ride here and I'm going to be turning a lot of this stuff over to the experts who are going to introduce themselves in just a moment, and then we're going to get started. That's down good for everyone out there. Is that down good for you guys here? I'm ready, okay.
Speaker 3:And we have a studio audience.
Speaker 1:Thank you, oh gosh, and yes, we've got an in studio audience once again. All right, so there's the peanut gallery over that direction. So to my left and your right, chris Anderson All right, chris Mark Roth All right, mark Darren Triampel Everybody remembers Darren.
Speaker 3:Katherine Maynard.
Speaker 1:Nobody knows her. She's a newbie. Yes, yes, that's my lovely wife. Of course, you all know that I don't know.
Speaker 5:I think, I might be.
Speaker 1:All right. So look, as I said, ipas, and I'm going to leave it at that. So what I'm going to do, because the experts at this table are Darren and Mark and Chris, all right, no, you're just an expert drinker. You're a professional drinker, not an expert on the IPAs. Ok, so whoever wants to take it first kind of explain what an IPA is for the audience out there and the uneducated as myself, and then, you know, we'll get the ball rolling.
Speaker 4:Well, in very, very general terms, ok, there's a couple of different kinds of IPA. There's a hazy East Coast IPA, there's a West Coast IPA and there's an American IPA. We've got American and we've got East Coast here that we're going to be tasting tonight. East Coast is a. It generally looks like orange juice. You might even see particulates floating in it. Same with the American, where the West Coast, like a Pliny, is just more clear, more like a traditional yeah it's like a log.
Speaker 4:It looks like a log versus what we're going to do tonight and taste tonight, OK you can do that, mark, you are going to have to speak up a little bit, all right?
Speaker 1:No, continue Chris.
Speaker 4:So Darren went back to the East Coast and was we are all fortunate enough that he brought back with John a bunch of these beers that are very difficult to get. They do not ship these beers. These beers are not in any craft liquor store here outside of maybe some of the trillion, which I think is the second and fifth or sixth one we're going to be trying Treehouse definitely the only place you can get treehouse, even out on the East Coast in Massachusetts and several other locations is at their facility period.
Speaker 4:Ok, all right, very difficult to get. So this is a, this is a treat that Darren has brought for us.
Speaker 1:So thank you very much, darren. We appreciate that, but it sounds like to me, chris, the bottom line in all this is road trip. Yes, yes, it is worth it.
Speaker 4:Yeah, we've been going out there for the last 12, 13 years, and so we've got a good path. If anybody wants to hear what that path is, you know message you. I'd be happy to give you what we do. We do a basically a five state path. We hit a probably 15 breweries and it's a fantastic road trip.
Speaker 1:Wow.
Speaker 5:OK, I get two brewers on the road. You get two brewers and then you hit four, All right sounds good.
Speaker 1:So are we just going to start digging in?
Speaker 4:Yes, I think the first beer that Darren has got up there is Julius from Treehouse. It's that yellow can right there, ok, and I got some descriptions here that. So this is a what they're calling it American IPA, which is surprising to me that the treehouse is calling it that. But you'll see when you pour it. It's a 6.8 ABV, ok, and in terms of the bitterness, the IBUs is what they calculate the bitterness of a beer. It's a 72 IBU out of the scale of 100.
Speaker 1:OK, Now is. The higher the number, the more bitter.
Speaker 4:Yes, ok, and it's a loose scale because there's actually beers that will be over 100. Oh wow.
Speaker 1:OK. So for those of you watching this at home or at work, we are going from my right, which would be your left, just as we read from left to right. Ok, just so you know.
Speaker 4:So we got a little bit of a description here we can read OK Of it, if that's OK. Yeah, of course, absolutely so. Their description this is from Treehouse, so bursting with pungent American hops. Julius is our flagship American IPA. Ok, it's a bright, juicy beer filled with flavors and aromas of mango, peach, passion fruit and a melange of citrus juice. So it'll be interesting to see if we pick those up or pick up something different. But that's what they're. That's what the brewers is telling us that we should be looking for.
Speaker 1:Yeah, that's always the fun part about tasting anything is when you read someone else's description or somebody tells you about it. And then you go ahead and taste it and you want to see. Am I picking up the same thing? Absolutely. I'm not tasting the same thing? Am I smelling the same? No, it's all that kind of stuff, yeah.
Speaker 4:Now and what we find I mean it's probably the same thing with people who drink a lot of wine is that everybody's had different taste buds and factories and everybody kind of pulls different things. Yeah, yeah.
Speaker 3:Same thing with beer.
Speaker 1:Yeah, yeah. So just for those of you watching or listening in your car it's really good we have not influenced our taste buds at all.
Speaker 3:And I could, I could smell them yeah.
Speaker 1:So then if if somebody here falls out, we're just going to keep rolling, Okay. It does look like orange juice yeah, it does, it really does or or even like a mango juice, or something.
Speaker 3:So this wouldn't be considered hazy? No, this isn't.
Speaker 4:It is hazy. They just label it as an American IPA. Yeah, american IPA, okay. Which is, I don't know if that's really a classification out here on the West Coast, because we just say either the hazy or they're a West Coast. I don't know.
Speaker 1:All right.
Speaker 3:So if the city audience?
Speaker 1:wants to try any.
Speaker 2:Mark wants to add something. Okay, I've heard different scenarios where, like, american IPA is based off the traditional IPA, so it's a little bit more bitter, but the American IPA is less bitter. Okay, less bitter Okay.
Speaker 3:As you can see I don't have any glasses here.
Speaker 1:And and again, no notes, because I know a thing. I know nothing about this stuff.
Speaker 5:So no notes on this one here. These can turn it. These are what turned me into an IPA fan right here. Ben, I'm not. I'm not similar to this. Okay, I'm not familiar with the moon. Ipa is because of these. Okay, some of these.
Speaker 1:Well, I don't know. Is there a, is there a glass around here somewhere?
Speaker 3:Oh yeah, there's. Glasses are at the table.
Speaker 1:They're on the table. There's some in the in the kitchen on the island as well. So if we could get, oh, I guess, look at that and try it.
Speaker 3:Yeah, I guess, oh, okay.
Speaker 4:Definitely so. One of the things that we were discussing, ben, when we, mark and I, were sitting outside, is we probably should have brought Pass that to Jim please, sure, we should have brought something that you can get from like the store or the gas station or what, what.
Speaker 4:What we would consider if you go to like an Applebee's or something like that, that if you order a hazy beer, it's not going to be, it's going to be a brand that you recognize. Yeah, okay, I don't know where we want to get into too many brand naming here, but it's. It would have been good to have that to start with, because it is so different than these East Coast beers.
Speaker 2:Okay, you know I call it's like going from your high school college days drinking Lucky Lager.
Speaker 3:Yes, yes, 100%.
Speaker 2:Step it up to Heineken, right Right.
Speaker 1:Or you know, or we are age suit Oli yeah.
Speaker 3:And something like that. It must be so much younger than you?
Speaker 1:Oh yeah, you are. It's like with tequila, because I do like my tequila, and to me, so this one has like it seems like when you get something that's just so delicious, so aromatic, it stays on your tongue.
Speaker 1:I describe it as you can. You know that there's love put into this and I feel like when we had going back to our stout tasting that we had, I feel like we could taste that love that the brewery put into their product and that Anchorage Brewing Company put into their product, and so it sounds to me like you're kind of saying the same thing, whereas you got these average, you know, run of the mill. Okay, we're gonna call it an IPA, we'll call it this, we'll call it that, whatever. They all kind of taste the same. But this is where the love is.
Speaker 4:Absolutely, because these brewers are the ones actually you know they don't have a team of brewers. If you're working for an imbev or a bigger corporation, right yeah, because we've seen just in the 10 or 15 years that we've all been going to these craft brewers, we've seen them bought out by bigger conglomerates Medello and imbev and whoever and then you go to taste their beer. It's completely different.
Speaker 1:It. Does they actually change the formula, the recipe?
Speaker 4:I don't know if they changed the formula or the recipe, something about it, maybe it's the love, I don't know, but something is completely different about that beer and to the point where there's very few of them that we will continue drinking after they sold.
Speaker 1:This is very fruity yeah, very fruity smelling, and it's like you had described citrusy mango. I smell all that right here, so I am kind of anxious to it's the taste that the world wants to know.
Speaker 5:Man, yes, no, no, it's gonna become a comfort cup.
Speaker 3:Are some of these beers more summer time than fall?
Speaker 4:Yeah, I think you can get away with these all, like at the bar, and sit all the time, because it's the stouts that normally you want to be a little cooler weather, but I'm sorry.
Speaker 1:I'm sorry and you know what I have decided. I'm gonna go ahead and try all of these.
Speaker 3:I'm gonna do it Good, but If you could do them with lark you could do this, but he's not drinking beer though, but it's not beer. No, no, no, this is beer. See their IPAs. See their IPAs no this one's not beer.
Speaker 1:This has a beautiful smell. Like I said, I didn't try to sugar coating. I tried to try to lie or make up anything. It's a beautiful fragrance, but when I taste it it tastes like any other beer that I've ever tried.
Speaker 6:So that's the hop to do it.
Speaker 4:That's interesting.
Speaker 3:When they pour it. When they pour it, should we try the next one, when they put the hops?
Speaker 6:in right we should, it would be different. The girl would be the best.
Speaker 1:You know you could. Yes, I'm speaking to the studio audience over here. You could partake, but you're gonna be over there talking and no one is gonna hear you.
Speaker 3:Okay, so the second one vicinity Hold on hold on really quick, Really quick.
Speaker 1:I wanna try to keep the conversations to a minimum, Try to keep control right now. But, James, you are the no the bearded, the bourbon bearded, whatever of knowledge.
Speaker 3:It's something along those lines. Oh, that's right, that's what they called you.
Speaker 1:It was a Chris that called it.
Speaker 6:What was?
Speaker 1:that again the bearded knowledge.
Speaker 6:Like on that, on the poncho.
Speaker 1:The bourbon bearded of knowledge. Yes, yeah. So you are the bourbon bearded of knowledge, James. Yes, they are IPAs, but you're over there drinking at the Imperial South.
Speaker 5:Oh this is really good, Like he says on the bottom of the screen here people.
Speaker 1:are we drunks or what you would think that we are?
Speaker 6:Depends on who you ask, so I sit over there. I'm not there.
Speaker 1:What did I put at the bottom of the screen right there? I can't read it, oh, no way.
Speaker 2:Anyways, yeah, we're the drunks or what. Anyhow, side by side.
Speaker 1:look at the difference. Okay, so that was number one, and if we're gonna get through this, I'm gonna probably have to try to shut my trap a little bit.
Speaker 3:Okay, did you pour vicinity?
Speaker 4:We did Okay, so oh no, Ben did you didn't.
Speaker 3:No, no, hang on so this is vicinity.
Speaker 1:Go ahead then, mark Chris, whatever Darren whatever.
Speaker 3:Okay, that one is vicinity. Yep In your class, no, in Ben's class.
Speaker 5:No, yeah, he has another vicinity. Oh okay, that's just half the jewelies.
Speaker 4:So one thing before I read off the vicinity here, our studio audience. There's somebody in our studio audience, ben, that actually knows a little bit more about processing than probably anybody here, because no one here, I think, at this table, has brewed anything.
Speaker 1:And there's somebody in our studio audience that's been talking about this.
Speaker 4:That has some experience.
Speaker 1:so who is in the project of brewing the brewing stuff? He bought his own equipment in one of these times.
Speaker 3:So that can be really helpful yeah. They're right here, we can put it right here, and I can tell the microfiber's like Bourbon beard of knowledge brewing down. Bourbon, that's a good one. Good, yeah, I like that I have enough for you.
Speaker 1:You better take off that screen. We'll see All right.
Speaker 3:Can I get some glasses for Ben? Just a couple.
Speaker 1:Okay, so More glasses. Hold on, I'm gonna make sure there's a couple of them.
Speaker 3:There's two, oh, there are. Okay, well, if Jim's gonna taste any too.
Speaker 1:I can't go out of this glass again.
Speaker 3:No, I know we need yeah.
Speaker 6:You rinsed it out.
Speaker 1:Okay, where are you going? We're recording the show up here. Okay, we're recording the show. Oh my gosh.
Speaker 2:I'm a studio audience.
Speaker 3:I didn't know what that was for yes All right.
Speaker 5:Wow, we're only one in One in All, right, so Okay.
Speaker 1:So let's start this over again. What is up next?
Speaker 4:All right and I had glasses. Next one is vicinity from Trillium Brewing Company.
Speaker 3:Towards the end.
Speaker 4:And they are in Massachusetts as well.
Speaker 1:Okay, so this is another east coast.
Speaker 4:Yes.
Speaker 1:Okay, okay, vicinity from.
Speaker 4:Julius Trillium.
Speaker 3:Brewing Company Trillium Brewing Company Trillium Brewing.
Speaker 4:Yep, and they are. This is an 8% ABB with 65 IBU.
Speaker 6:So it's not as better as the last one. Yeah, the other one was 72.
Speaker 4:Oh, 72. Yep, oh gosh, that one's really good. Okay, so then?
Speaker 2:And this one you can actually get occasionally in a liquor store.
Speaker 4:Okay, here in California.
Speaker 3:Is this someone's favorite? This one?
Speaker 4:I don't know if it's anybody's favorite. This was my favorite from Trillium.
Speaker 3:Yeah okay, this was my favorite, this one I could see like all year long Having this in the fridge. This is, it's smooth, it's yeah, it's okay, mm-hmm so should I read a little bit about this one for you guys.
Speaker 5:Yeah, you can read that one.
Speaker 4:Yeah, you can read that one, Okay.
Speaker 6:I think you can do Is this taps, you're reading it from.
Speaker 4:From Untapped From Untapped yeah, so yeah, it's their description of it. This was originally brewed in celebration of the first anniversary of Row 34, which is their favorite Fort Point Oyster Bar and craft beer purveyor. Okay, so vicinity highlights a neighborhood collaboration of passion and vision. The beer's appearance is a yellow straw color with significant haze. Heavy citrus aromas of pineapple, orange flesh and mango dance on your nose and palate. Okay, the Pilsner Malt provides a medium body and wraps up each sip with a slight balancing bitterness.
Speaker 5:Okay. I definitely knew that I'm not a person that likes to like to have that much on me.
Speaker 3:No, yeah, that's fine.
Speaker 1:Well, just by looking at it the guy just writing that on it. Yeah, that description fits. Yep, yeah, it's very accurate.
Speaker 3:So this way you could get in some liquor stores.
Speaker 4:You can Probably two or three times a year.
Speaker 1:Probably the same kind of places that get your high end doubt places, they probably get it. Shout out to Mr Cave again what was that that's a trillion Trillion.
Speaker 3:Oh, you can get that here. Yeah, this one is, it's very light, it's crisp, it's yeah. Yeah, I could see, just yeah.
Speaker 1:Tastes like Julius it does.
Speaker 3:He doesn't have the taste. It looks wonderful. Don't drink it all.
Speaker 2:Say it a little bit and then go back and forth, and then we taste the two.
Speaker 3:Yeah, okay, it's good to say it On your recommendation Mark.
Speaker 1:Okay, all those. It just looks so delicious though it really does, it is, it is, it is.
Speaker 1:I guess that's like me trying to because I did this just at one point last year I think it was around the fourth of July Katherine and I were invited to a party and I took some tequila and I took some tremendous stuff and my buddy's wife tried it. She says I don't like this, I don't know, I like Patron a lot better. I'm like I just my, I just like excuse me, what, yeah, but but you know it's, it's for it.
Speaker 1:I think it goes for anyone, I think it goes for anything that the best one of anything is the one that you like, and that's it. I did not.
Speaker 4:Yeah, so it's, and, and I'll be honest, first time I tried these Haysie's beers, I did not like them.
Speaker 6:They were they were too different for me.
Speaker 3:Really yeah, oh, and it was acquired taste. My beer usually is just like a very light beer, except stouts.
Speaker 4:So I mean that's completely different, and after college I was basically in a brown ale phase.
Speaker 2:It was a little bit too, yeah, it was a go to um no brown dirt, no not really, but uh, yeah.
Speaker 4:So then someone starts giving me these, these Haysie beers. I kind of like the the fact that they actually had a good taste, because in college, you know, in fraternity parties, you basically had, you know, really lousy beer. They had no flavor because it was cheap.
Speaker 1:It was quantity not. Well, yeah, and I'm. I'll go back to for the person who says oh no, I don't like to feel I got sick, I had a bad experience and all that and they're usually talking about high school or college and they're saying you know, yeah, you know I just I had had at this party and I got so sick.
Speaker 1:No, I won't drink tequila ever again. Well, yes, because you were at a party with probably a lot of money and that they weren't don't have a lot of money to buy good stuff, so you're gonna buy cheap stuff and in that environment, people are doing shots. They're not taking the time to taste anything anyway, because they just want to take a shot and they want to get a hand. Yep, and it's imagine it's the same thing at these kind of parties when you're dealing with beer and buy the one that gets us the best experience.
Speaker 4:For me, I went to Henry and Harry's Goat Hill Tavern my first place out of college I met some buddies there Okay, still there to this day, great place and they let me do my first flight and I tried like six beers and I just couldn't believe the flavor that they had. I didn't like all of them but I still appreciate the flavor that they had and that's one of the main things I I appreciate about these beers on the east coast. For the most part, when you go there, you know I'm a little bit of a little bit of a team like me and my buddies have narrowed down up there. The flavor that they they put in those beers are it?
Speaker 6:just amazing. Okay, so do you guys? Are you guys get up on? Mike's studio audience Get closer. Are you, are you? Guys gravitating towards you can see his hand. Less, less IBU, so that you can get more of the multi flavors and stuff, or what are your profiles? Are you guys looking at everybody's different? But I'm just right.
Speaker 4:I mean I can. I'll start, I can speak for me. When it comes to the Haysies, I like it in the lower range, that that 60 to 70 range even drop down to 50 to 40 sometimes. Um, when it comes to the mall, yeah, when it comes to my west coast beers, I like it the hoppier the better.
Speaker 4:So like one of the that, my favorites is a west close by beer in Atlanta, so it doesn't quite taste same, but man, it used to have such a bite. It was like it packed a punch when you drank this, because it was like 120 or 115 IBU. It was insane. It was so different than any other west coast beer. So that's me personally, but everybody has their own profile.
Speaker 2:What about you, mark? I like the flavor out of it. Like with the lower IBU, I think you do get a lot more of the, the hop flavor from it, the, the citrus and stuff, so I do like that part about it because I like the taste of the cheeses, I mean. I mean I hated IPAs. I mean every time I drank when I felt like I was drinking a beer with someone squeezed grapefruit juice in it Like a candy.
Speaker 2:It's terrible. And then finally I got turned on to one. I was actually from electric brewing and it's like, wow, this is really good and I've been hooked ever since.
Speaker 6:Okay, we had one last night at the brewery, I think it was, it was pretty good. Do you remember what it was called?
Speaker 5:No and I like it, I like it, I like it too. So I like that super heavy hoppy bite, um, and then on the Hazy scale, which is actually my favorite.
Speaker 6:That's why I put this one on the end and we're ending with that one, that's my my favorite of the group here tonight.
Speaker 5:So, okay, I like the the little bit of a fruity, but I like the mouth feel on these as well, which we'll talk about in a little bit.
Speaker 3:And for me, for me, you know, I'm not a fruity yeah.
Speaker 1:Yeah, any beer Cold and on sale, right that's in cold, yeah, so this is another favorite If it's cold.
Speaker 5:we live among ghosts. Wonderful.
Speaker 1:We live among ghosts. It's okay, yeah, yeah, yeah, this is now, do you?
Speaker 3:do you look for foam in them or do you try to pour it?
Speaker 2:without the foam?
Speaker 3:No, you want to drink it, so you do want to say that again.
Speaker 5:What do we want? Do you want to get on your beer? Yeah, oh, is this a family.
Speaker 1:We're trying to get the family to really this kind of a family show with adult beverages but okay. And then do you?
Speaker 3:drink them very cold. You go, you go next, or does it? Does it matter? Not too cold, not too cold.
Speaker 4:Yes, what we found is one of our favorite drinks is the one that feels cold. That feels cold, that's his last name and that's like in the freezer 20 minutes. It's like borderline slushy at that point and it takes you right, it takes all of the flavor and aroma out of it and the the very first time we had a head-to-head topper we're like we don't get it. It's one of the ones we're going to actually have here. Okay, we, the very first time someone shipped us a can. We're like gosh, I don't get it.
Speaker 4:I don't understand the hype because it's like a rated, like a four eight you know, we, we kind of put it, you know, like this we put it aside and we drank some other stuff and then I went back to it and it had warmed up significantly and all of a sudden it was an incredibly different beer and it was fantastic. It became one of my favorite beers that day.
Speaker 6:They work really hard. I was talking about the hot oil. When you, when you boil, you work really hard as a brewer Um, where you put that usually three times, you do because these are really you noticed it that warring? Yeah, I mean that's citrus, the floral that's, that's a hot thing. And where you're putting it at in the boil schedule, yeah, so so cold again. Ice cold is no boy. I didn't before.
Speaker 1:Yeah, everybody's right here for okay. Let me, chris, you want to give me a little bit of a beer, bourbon beer of knowledge.
Speaker 5:Oh, okay, Uh, I'm calling Mr Hand, because that's what we can see from the screen. Mr Hand, well, I want to call Mr. People will be, oh you did yeah, yeah.
Speaker 3:Yeah, that's. We have to get that one. We'll show you the space after.
Speaker 1:That's what we have. That's what we have. It's there and for those of you who know, those of you who are our age, that's a reference to want to take care of your reference and not high.
Speaker 6:Yeah, just feel me a snitching.
Speaker 4:Go ahead with that. Yeah, so this is. We live among ghosts. It's an 8.2% ABV. It's uh, um, it says zero. I think that's wrong. I think they just haven't put the IV. Use them, okay. Uh, it's classified as a New England and the write up is uh, let's see if I can drink, let's see.
Speaker 1:Speak up just a little bit, Chris. Sure, no problem so our home and car listeners can hear Gosh.
Speaker 4:I think I'm going to have to read them. I'll read as quickly as I can. The soul is a stubborn essence that does not fade quickly. It lingers in the air, the earth and the comfort of familiar scenes within our lives. Much of the work we do not we do not only honors the past of those around us, but also stakes a claim in either to leave us something behind or for future generations to build upon. There's a feeling of longing for those who are now gone. Our work means to honor their persistent presence and bridge the past to the present. We live among ghosts pauses to reflect on what we've lost while honoring what was left behind. It is a treehouse style double IPA brewed with new yeast blend from the best American hops we can source From the fresh crop. It's juicy, refreshing and delicious. So they're not giving you any kind of palate or profile here. So this will be interesting to see what we pull from it.
Speaker 1:They're just getting based on a history on it.
Speaker 2:This one particular beer is they kind of strayed away from their normal base of the yeast strain and everything used. So they're using a different base on this one.
Speaker 5:So this one's a little different for treehouse than all the other and they would not tell us what that was. That was part of the mystique, and I think they're not going to be doing it again. Right, I think this was just kind of a one I told them you got to do it again, but watch this. So this is after what we've done so far. I'm getting the first little bit of green bite on this, one that we didn't have in the last one.
Speaker 4:Yeah, there was nothing, it was almost like a little bitter. Yeah, there's nothing.
Speaker 6:Yeah Like it's almost not quite ready.
Speaker 5:You know, green, they call it, so which?
Speaker 4:you'll get on that green Tim. It would be interesting to know what the actual IPUs are. I mean, I doubt it's worth it. It's just one set zero, right? Yeah, yeah.
Speaker 5:Just means they didn't list it Right. Yeah, that's not possible, right.
Speaker 3:I mean, it's not fruity at all. You can't have zero.
Speaker 5:Well.
Speaker 4:I don't think on an IPA you can, but they get down to 10 and 15. I've never seen zero posted. That was real, so maybe it can exist. I don't know.
Speaker 1:It's not. It's not fruity, though I think it has a good scent to it. It's got a good nose, but it is. As we've gone down, we're on number three. It's the one with the least.
Speaker 3:Or could it be apple, it could be some type of the least.
Speaker 1:Pregnant the weakest nose, however you want to describe it, yeah.
Speaker 4:It's interesting because each one of these breweries Trillium, treehouse, you know River Roost, you know all these Barlington they I think their yeast probably dictates a certain flavor that you get from every single one.
Speaker 4:So for them to make a change and modify their yeast is a complete departure from everything else that they've done, you know, with all their other beers. That's a huge step. So it is way different. Just the taste of it is more to me like a River Roost, which is another in New Hampshire. That's an. Maybe they use a similar type of yeast but it totally is different than any other Treehouse.
Speaker 6:To me, this is drier without being bitter. It's drier. It's drier without being bitter.
Speaker 1:It did just stick on your palate. That's a good way to describe it Dry. That's a good way.
Speaker 6:That's what happens when you eat up all the sugars, it gets dry.
Speaker 1:That's yeah, that's a good way to describe. It is dry and it does it's kind of like, if your palate is wet, but it's not bitter.
Speaker 2:No, it's not zero.
Speaker 6:It's really low.
Speaker 1:Almost a puckered Right.
Speaker 5:Now the Katherine Maynard show over here has already moved on to the number four she has.
Speaker 3:Yeah, wait, what are you guys on? I've already like already put through all of them.
Speaker 4:This is one of our favorites.
Speaker 3:At least oh yeah, yeah, this one. This one smells completely different.
Speaker 4:Yeah, and look at the clarity. Look at the clarity, yeah.
Speaker 2:Did you pour already One of the original Hazies?
Speaker 3:Then did you pour.
Speaker 5:You're not yet you still considered a Hazy Chris.
Speaker 4:This they're calling it an American IPA.
Speaker 5:American IPA Okay, okay.
Speaker 3:And what is this one?
Speaker 4:This is focal banger.
Speaker 3:So this one doesn't have much of a head on it.
Speaker 4:So this is a right. If you look at the oh okay, depending how you pour it.
Speaker 3:The clarity compared to the others is because you're a significant yeah, and the interesting story backstory behind this.
Speaker 2:I do have to say one thing.
Speaker 4:Go ahead.
Speaker 2:This is the little bit aged than some of these other ones, so when it's fresher, it is more cloudy. The longer you have these, the clearer they become. Oh wait, huh, why is that Long-laging?
Speaker 6:That's why. So what's the this?
Speaker 3:one's completely different. This is completely different.
Speaker 4:So it's a 7% ABV 90 IBU, oh so this is supposed to be a bit bigger.
Speaker 3:No, it tastes good, but I'm trying to figure out it's completely different flavor.
Speaker 6:Okay, so notice, notice that for me I'm not getting that huge floral.
Speaker 3:Oh, no, no, this isn't floral at all. So the hop.
Speaker 6:They're either decreasing the last stage of hops, where they're putting it earlier in the boil and that's why you're not getting that floral or they're changing the hops all together.
Speaker 4:But you'll get, you're gonna get tons of flavor though.
Speaker 5:Yeah a little bit of cat-g here.
Speaker 3:Did you look for legs in this? A little less no.
Speaker 6:But you know what though? I don't see the 90.
Speaker 3:I mean, maybe it's dry but it's. Yeah, it is a little bit drier. Yes, that's the same.
Speaker 2:It is very bitter, but they figured out a way to not overwhelm you with it.
Speaker 4:Yeah, they're Alchemists. They are so unique I haven't come across any other beer with their flavor profile like their base, their Houston flavor profile. You'll see that when you do Heddy Topper later on. Okay.
Speaker 3:Now, where's this one located?
Speaker 2:Main.
Speaker 1:No, Vermont it's in Vermont Alchemist, the Alchemist that's in Vermont, yep, okay.
Speaker 2:All right, it's right around the corner of the vineyards, it is.
Speaker 6:Longer or something.
Speaker 5:Now I just said, Chris, what's gonna be your favorites? I can be the Heddy Topper, probably.
Speaker 4:The last two that you set up are probably gonna be my favorites.
Speaker 5:Are they.
Speaker 1:Okay, okay.
Speaker 4:But I love Fockebanger.
Speaker 6:I'm definitely green now.
Speaker 4:What's interesting with Fockebanger and Heddy Topper? And you guys, you tell me, because you guys have experiences too, because we've been getting them for almost eight years, nine years now. Sometimes their batches will vary and I'm not sure why that is, and sometimes we'll be like, oh, the Heddy Topper is really good this year. Or sometimes we'll say, man, the Fockebanger beats the Heddy Topper. It's incredible this year. But on average the Heddy Topper is my favorite of the two. But that's just me. My Jeffrey, he's a big Fockebanger guy. I don't know what you guys are.
Speaker 2:My favorite is Fockebanger over there. One thing is like. I went to visit my son this in April and I went to the Alchemist and I bought a case of this beer. So I drank one every day while I was out there. I was out there for four weeks. I love the dedication.
Speaker 2:But every day the flavor changed just a little bit, wow. So one thing about the different big givers between I-pay and Lagers is you want to drink them as soon as you can. You don't want to hold on to them. Lagers there's a lot more work that goes into making those, so they figure out a way to make them last longer, I guess. But IPAs, they have a shelf life. Snuggers are two, but IPAs have a shorter shelf life. I don't think you can most IPAs after six months. Their time is gone, oh really.
Speaker 4:Yeah, especially a hazy IPA.
Speaker 5:After two months they're probably I was going to say we wouldn't want any of these sitting around for two months.
Speaker 6:No way, no way, probably wouldn't get it sitting around for two months. Well, yeah, we barely made tonight.
Speaker 5:That's why I brought in that I'm not going to drink your water every night I need beer. Oh, you're like.
Speaker 3:I wonder if you would miss that one. If I am with the blessed, I'm like.
Speaker 1:Okay, but for you at home, for the eyes. I'm going to let you in on some oh yeah. Okay, now we all know the name of this program. However, I don't know what's going on with these ones here, because I think it started three weeks ago. Darren's texting Catherine hey, can we do an IPA tasting, can we do an IPA tasting? And I'm sitting right there with Catherine and she says, oh, that's from Darren, what's he want? He wants to know if we can do an IPA tasting. Why are you texting you then?
Speaker 3:Well, because I'm the producer.
Speaker 1:So yeah, that's why. All right, I'm the boss.
Speaker 2:I'm the producer.
Speaker 3:So I tell him what shows he's going to produce or what I'm going to do, so let me share my thoughts behind that.
Speaker 5:So I know you don't like IPA, I know she does I? Didn't want to not get the show opening for my buddies and me to get on the show. Well, I was not going to say no, we had a good time doing.
Speaker 1:Stop pasting, we had a good time.
Speaker 4:The show's got a good response.
Speaker 1:Hey, we've got two guys right here that partook in it, viewed the show. You know we're active in it, left comments and now they're here educating us on IPAs.
Speaker 3:See, you too can be on the show. If you like something and want to do a tasting, just let me know If you want to do like a martini tasting or any kind of tasting.
Speaker 5:Just text, catherine.
Speaker 3:Just DM me and I'll get back to you. It involves alcohol. It involves alcohol, yeah.
Speaker 6:So, no no.
Speaker 3:I do do too. Don't do it, it's going to be wonderful.
Speaker 1:Okay. So Darren text Catherine wants to know about an IP tasting and I said, well, yeah, of course we'll do it. I said I don't think I'm going to partake in the tasting, but sure we'll do it why? Not. We had a good time the first time. We can have a good time again. And so here we are. And yeah, I've got four tasting glasses here. None of them are empty, but you know just to just the please, just the please.
Speaker 1:The crowd here. I probably finish it all anyway. They want to see me out of here.
Speaker 5:They really If you don't, I will.
Speaker 1:They want to see me out of here so badly. They want Catherine sitting in his chair.
Speaker 4:So that's what it's all about.
Speaker 1:And you never know. Down the road, down the road, we might, we might do another tasting whether it's another round of other people's house. Maybe we'll do something like this again. Maybe we move on to uh, we've done tequila tastings in the past. We, uh, you know that type of thing, so you know, stick with us. All right, so coming up.
Speaker 5:I'm giving it a.
Speaker 1:Yeah, there, it is All right here we go.
Speaker 5:Okay so get excited, Get excited Chris.
Speaker 6:All right, here we go.
Speaker 4:Green from tree house.
Speaker 3:And I do like the color on that.
Speaker 4:So green is seven and a half percent. It's 90 IBU.
Speaker 1:Is this the highest alcohol content so far?
Speaker 4:No, that eight, oh which one, now this one has that bitter.
Speaker 2:Or seven and a half At the end no it's the front.
Speaker 4:No, when you drink it, you taste it. No. Number two we live among grapes. They like that, they like that green.
Speaker 5:That was my head, ever so far Ready to go.
Speaker 3:So when you say green, it's because of the wheat the barley.
Speaker 5:No, that's not ready. What makes it green Urban?
Speaker 3:fear of knowledge. What makes it green?
Speaker 4:We're asking our um the expert, when the hops are um like uh, they're not quite, I don't know if it's ripe, it's the right word Like a green banana versus a green banana, but they're early on in the States.
Speaker 3:What is the hot taste? Nope Hops are the better one. Oh, okay, wow, is that?
Speaker 2:what is that man we're?
Speaker 4:learning more every day.
Speaker 5:Stay tuned for episode two. That's how it is. It is like green.
Speaker 6:Yeah, love it. Okay, all right then, what do you think Green? So we're back to the lot of floral.
Speaker 1:It does have a good enrollment to it. But I just I still think that Well, this one. They said a lot like Julius.
Speaker 4:Interesting, I don't know.
Speaker 1:I might have the most. But no, I can't, I cannot have the most unsophisticated palette, because I mean, no, try the Julius.
Speaker 2:I have these in order. You had that.
Speaker 3:No, try the Julius oh that was number one, similar to Julius. That's what.
Speaker 6:I was saying Okay.
Speaker 1:I'm sorry, Mark.
Speaker 6:No, thank you.
Speaker 5:Why did they taste the same?
Speaker 6:That was like 70. No, what was that?
Speaker 3:Why did they taste the same? 72 or something? 72 or something? Mark Mark, why did they taste the same? I think a bitter scale.
Speaker 2:Yeah, I don't think they taste the same.
Speaker 3:They're from Julius. Yeah, he doesn't think they taste the same.
Speaker 5:No, he said they do?
Speaker 6:Everybody's got their bitter, their bitter, I don't know.
Speaker 1:I can't describe it because certainly with the, with the imperial styles I mean, I was on point on all that and they all did have different flavors.
Speaker 6:Because they weren't real bitter. So you're bitter, you're bitter taste.
Speaker 3:Well, because you like sweet. I do like sweet, so that's why they're not sweet. I like dealer.
Speaker 1:I like sweet.
Speaker 3:Yeah, so I think that's why it's why, everything's taking the same to you.
Speaker 4:Well, and this could be two, one of the things I was talking about with the yeast that Treehouse uses. If we're comparing, you just hadn't compared two Treehouse beers. If you're pulling that same flavor profile from that yeast, you're like okay, it tastes the same to me. We probably need to get something different for you. To you know, compare it against. Did you think the same thing when you drank the focal banger? Did it taste the same as the Julius?
Speaker 3:Oh, definitely not.
Speaker 5:I didn't think so you go, man. That's been oh me or oh no, that's okay Anybody anybody but but yeah, it's like I was just curious what.
Speaker 1:Ben thought on that, because they're definitely different. Yeast, this was the focal banger. Yeah, okay.
Speaker 4:And compare that to what we just had and tell me if they taste different. There should be a difference of some sort.
Speaker 1:This one is less bitter. But this one, I think, was a little dry too, but it is less bitter, probably the least bitter of the five that we've tasted so far.
Speaker 2:But that is one of the higher.
Speaker 5:I don't know 90. You can't do that.
Speaker 1:It's interesting. It's not making any sense.
Speaker 3:I like this one, the green yeah, it's good.
Speaker 5:Now save that little bit there at the end To save it yeah. You want to get this one up a little bit and then you can try it after them. Completely different. You want to change seats?
Speaker 1:because I'm probably going to end up pissing these guys off and at least you can read your half again.
Speaker 4:Grab number six.
Speaker 2:So this is interesting Ben.
Speaker 4:When I first met Darren and I first met Mark, they were not ID guys at all and it was bringing back little shipments like this Me and a couple buddies were bringing back and we'd have these little get-togethers not quite as professional as this. This is awesome.
Speaker 1:This is so unprofessional.
Speaker 4:We were sitting in a driveway or a house with a fire pit and a bunch of soccer chairs and I would literally do the same thing. I would read what the profile was and they would drink it. And for the first year or two, same thing. They were like, yeah, I'm not getting it, I'm not getting it. And then something hit. I don't know what it was.
Speaker 3:See, that's what they. This is your first time ever trying beer Hold on, hold on.
Speaker 6:No, that's not a beer.
Speaker 3:No, no, no, no, don't say beer, this is the host of his first time trying beer, so that's why his palate is not as sophisticated as ours.
Speaker 5:Yeah, I've tried many different beers, but this I'll tell you what so?
Speaker 3:that's why.
Speaker 1:So what do you just say, chris? That's what makes get-togethers like this. Forget the microphones, forget the cameras. That's what makes get-togethers like this so much fun or so enjoyable. Because, regardless of what I think, we're all sitting together, we're gathered around, we're communing and we're just having a good time, just like what you said. Sitting in the garage, we got a fire pit going, tailgate's down on the pickup ground, whatever, and we're just kicking it around and we're trying this stuff.
Speaker 1:And it's great when you have some good information to go along with what it is that you're sampling, what you're tasting. It just lends itself to all of the.
Speaker 2:That's a big difference between going to a craft brewery and drinking beer there versus going to a bar. Most people in a bar are going there to get drunk.
Speaker 1:They don't care or pick up girls' guides.
Speaker 3:So no girls' guides.
Speaker 6:On this one. To me, the finish it was like really lingering. It's staying there. Which one is this you're talking about? This is the next to whatever. Is this going?
Speaker 3:to be the hard one. No, no, this is the last one. Okay, the number six is delicious.
Speaker 6:Okay.
Speaker 5:Yeah, Catherine's already done it.
Speaker 3:The number six is delicious. This one is.
Speaker 6:On the green.
Speaker 3:Jim, you have to try this one. Try this one, hold on. Would you have a?
Speaker 6:And is that? All drinks are louder this one is really good Green.
Speaker 2:I thought, you were going to be green, it's like you're not going to take it raw.
Speaker 5:I was like okay, and licking it.
Speaker 3:That's what it's really good. It's a little bird. It's different than the other one.
Speaker 4:If the hop's too like not right Dude do you know what it is?
Speaker 6:What do you like? I mean, this is just the.
Speaker 4:It's over and over it's still. I'm with you Because it's a slow roll down your throat for sure.
Speaker 6:And it just keeps on rolling.
Speaker 1:King, king, king King.
Speaker 5:King, King, King, King, King, King, King, King, King, King, King, King, King, King, King King.
Speaker 3:King, King, King, King, King, King, King King. We are about to change the game right now.
Speaker 5:What is this Now, gene?
Speaker 3:Jeff KJ Julio, yeah, try this one.
Speaker 1:Yes, oh, there they are right there, we'll change it. Okay, hang on, jim. What Do you want to try? This can's almost empty here, brother.
Speaker 6:I think. So I got some. I got some.
Speaker 1:Not the King Julio, yeah, you know what you did, king Julio, julius, everybody's got one.
Speaker 5:Yeah, look at the color King Julio the King.
Speaker 4:Julio Compared to like the other ones.
Speaker 2:It's crazy.
Speaker 3:You're forcing me, let's do the audience?
Speaker 1:Get your arm in there.
Speaker 5:Look at that arm.
Speaker 1:The one that's in there.
Speaker 3:Yeah, the one that's in there. Wow, this one's there.
Speaker 1:What do you?
Speaker 3:think oh, okay or no, yeah, alright.
Speaker 2:So I love it. Do you need a per cut this?
Speaker 1:one's there Now. The color on this completely looks looks very similar to Julius. However, it is darker and I guess that's the difference between Julius and King, can you see this on the camera?
Speaker 5:Look at the difference.
Speaker 1:Yeah, you're right, you're right.
Speaker 3:Yeah, that's why they call this Julius. This looks closer to orange Orange yeah. Orange.
Speaker 1:Julius.
Speaker 5:And at first.
Speaker 1:Well, that I don't know. I said that looked like orange juice?
Speaker 3:No, I don't think.
Speaker 5:I don't think it's orange Julius, I mean just face.
Speaker 3:No, I mean because the name like is that where they got the name from.
Speaker 2:I don't know, no, but it's not it's not it's nothing to do with orange.
Speaker 6:Let him read the person's going to give us some information, oh yeah, they actually wanted to get the mango.
Speaker 4:So this was part of a fourth anniversary celebration. They made this beer specific for for that anniversary. So they says we brewed an extra kettle hop and extra dry hop version of King Julius. So King Julia, they. This is an extra dry hop and extra kettle hop of King Julius, which was already probably an extra hop and dry hop on that Right. The result is that the last, unlike anything we've experienced here at Treehouse. Mango, orange and sweet grapefruit are predominant in the aroma, with hints of pineapple and blended tropical fruit juice. The taste mirrors the aroma, with a juicy mouth feel, with proper bitterness, fluffy. This beer challenges the sense and rewards the palette as it warms the glass. Complex, raw and beautiful. The amplified king is a beer we are excited to share with you and celebrate four years at Tree house.
Speaker 5:Yeah, yeah, yeah. Can me buy this? Can I have it in my fridge? You?
Speaker 3:cannot.
Speaker 2:Not let you live in a two-sifty could yeah.
Speaker 1:Can't do it? Yeah, I have to.
Speaker 4:Wow. So I used to trade and I still have traders out there that and they want stuff out here, and so we would trade stuff and they would give this enough, they would Wow it's to them. This is super easy to get. It's like for us going to the grocery store and getting the money. They can literally go and get a case of that. This one's really good and they pay way less oh yeah For their cans than we.
Speaker 3:Yes, yeah.
Speaker 2:Yeah, yeah, which one do you think this would be like a twenty two?
Speaker 5:dollars. I'm telling you to say one of them all. What are you?
Speaker 3:doing which one? Oh really.
Speaker 6:Yeah, if you were trying to get that for oh yeah.
Speaker 5:Listen to you'd like? Okay, yeah.
Speaker 4:That's nice. Now, one thing I have to say just after reading that that very long and very good thing is that they don't have that time on their descriptions of their beer. When it was Fockevanger, I didn't read it. It basically said American IPA eight and a half percent citrus and you know and whatever that was it.
Speaker 1:One line Bring from the can, yeah. And again we talked about putting love into it. So not only into the product, but in, in conveying what it is that they do, you know putting it into words and if you go there it'll make that really interesting.
Speaker 4:They literally have a hundred different IPAs that they write this kind of a this in depth. And they do stouts and they do, you know, all kinds of different beers there. But and then Alchemist, which makes Fockevanger. They have maybe ten beers, they just don't have the. The eloquent writer Well, they're also.
Speaker 2:They're focused on their court beers.
Speaker 1:We don't was also they didn't hire a word Right.
Speaker 5:So I think the reason I went to Boston was specifically to go to Treehouse, okay, and I wanted to bring these beers back, mainly because I like them, but mainly because I want to share with my buddies, who always share their great beers with me as well.
Speaker 1:Mainly, you wanted to get some FaceTime.
Speaker 5:Well, after I saw an opportunity to get picked from you know. So, anyway, you know, when we went there, they, they made our experience. You know we told them we were here from out of the state. We came specifically for there. They made a little birthday grab bag with some fun stuff in there. She let me try all kinds of the different beers. So not only were we having great beers, it was an awesome experience, Definitely worth, definitely different than our breweries out here.
Speaker 1:Yes, now I'm going to say this in in in our experience mining Catherine, in chasing that wonderful flavor of the brewery I don't know how many breweries we went to, but out of all the ones we went to, there was only one that actually listen, listen to what I was trying to tell them I was looking for and came back with something that was like, oh okay, you can stop right now here, try it. You know, goes to the tap, try this. Every other one I was looking for and they looked at me. I don't know, I don't know, and I just I'm going to Catherine and I was like this guy works here, right, and so and I'm sorry you're not going to get a plug on this show, but my boys at the brewery, mitch Brent, charlie, you guys are getting a a plug. You know, like I said, the first guy to it, the brewery Brent.
Speaker 3:Okay, stop, stop what you're doing, we're doing and oh okay.
Speaker 1:That's what I was looking for. It's a close thing to what I was looking for, and then I plugged them before Jacob at first class people and that guy's just on the money and he's got a great many times.
Speaker 4:Oh yeah, great, he has a really good lineup on his Jake's always yeah, and there's bridges packed with.
Speaker 1:Yeah, yeah, he's got a ton of knowledge, he, he, and the pizza is so open to sharing it, you know, and uh, yeah, the pizza's really good too, so I know everyone's like.
Speaker 3:You know, it's like a pop up window, like you just walk up.
Speaker 5:I said no, it's actually a place inside yeah.
Speaker 1:So you know those two places there. I mean that's just, I mean that, but it's that kind of stuff that makes your experience, oh, we need so much better.
Speaker 4:So one of the places we gotta get to connect with this Windsor we can talk about. But yeah, that's, that's, you're gonna have that same experience.
Speaker 3:Okay, we have a half.
Speaker 5:We have a halftime. We missed our halftime grill. Oh, then we're gonna have to go like three quarter time.
Speaker 1:Uh oh, we have to go, we have to go.
Speaker 6:We have to go, we have to go. Yeah, do you guys consider it a travesty? It's a good place? By no means. When I want to, a brewer heads away from the typical recipe. Say, for instance I want to do less, the less I do you, I want to do a different grain, a little bit different grain, so I can do the malt and and I also maybe do add some adjuncts like um, something that a fruity, like mango, or does that consider to travesty, like something that people do. That Is that.
Speaker 2:I don't. I think it's more of just the brewer trying to be experimental. What can I get away with? We're like, and some people say that's not traditional. I was like well, everyone just try to stay with tradition, and we'd all still be drinking, everybody would everybody would still be drinking Miller.
Speaker 1:Genuine draft or something like that.
Speaker 5:Let me clear this one yeah, so the the simulities from Treehouse, that's a one and done. It's freaking amazing, right, I love that you love that right I like one, they were my no experiment, they experimented with it, freaking nailed it. But that they're not going to do again. They're going to go do it again.
Speaker 4:Yes, keep that one, keep that one and then go place them around, right.
Speaker 5:You nailed one, keep it and then go try some new fun stuff. Well, they know what they did.
Speaker 1:They're going to keep that recipe in their book and in three, four, five years they're going to bust it out. It's going to be special edition, It'll be called something different. Either called something different or it's going to be special edition, limited edition. Whatever it is, and and you're going to pay a premium for it.
Speaker 4:I mean here's, here's something called the Pliny the Younger. I don't know if anybody, if you guys are. So Russian River, who it makes Pliny the elder. Every February they, they send out their triple and it's for, and in March they do a two week extent. So Pliny the Younger.
Speaker 1:What's that again?
Speaker 4:It's a triple. No, what's the name Russian River makes it? It's called Pliny the Younger versus Pliny the elder.
Speaker 3:Oh, that was the Pliny.
Speaker 5:Pliny, pliny, pliny, the young and this is something that I went.
Speaker 4:Yeah, I was down in.
Speaker 3:San Diego dropping off I was drinking.
Speaker 4:this morning I was at ten thirty.
Speaker 5:Tell us what you had in breakfast this?
Speaker 1:morning it was 12. I was drinking it.
Speaker 4:I'm wearing it. It's a little bit of hair. We're good, yeah. So I don't want to go down that rabbit hole, but yes, I would this. It's very difficult to get this beer because they they only post it in Southern California, Maybe 50 places. So and when you go, you got to get in the line and so there are a lot of people that go. I feel like I'm down here, I'm going to go, so I did, had breakfast first, right.
Speaker 5:And then, so it doesn't have to have eggs first, You're good right, not a problem.
Speaker 4:So this triple is it was breakfast is a highly coveted. Everybody who is in the who loves at least their, their profile of beer, wants to get this beer and try it. And the reason is because every single year they change. This is what this is where I'm bringing it full circle. They change it every single year, just slight little tweaks to it and it's whatever the brewer decides to do. One year I wouldn't. Jeffery and I were touring. They did an open air, half 5050 with an open air um that that brought in all of the Chris yeah.
Speaker 4:The grain, yeah, and and the but. I'm thinking of the mash. So it was.
Speaker 1:It was open to the to the different elements from the different parts of the different parts of the and you gotta, you're not on camera.
Speaker 4:James, but you do have to speak up. So they that was one particular year they did that and I just happened to know that because I did a tour and they told us that and that's where they told us that every year they make slight tweaks and so every year people are like, oh no, I like last year's better or like this year better, and it's because of that, but no one it's no one considers it like, oh my gosh, what are you doing? It's almost like, okay, what are they going to do this?
Speaker 5:year and they're going to do that.
Speaker 6:Alright, we're going to let.
Speaker 5:Mark introduce our half time for our. This is our break in the fourth it really is, because we're six down right.
Speaker 4:This is not an IPA and Mark's going to describe this.
Speaker 2:We see it happen. It's not an IPA. I specifically brought this for you, man. I know you like sweet, yeah, so I brought you this, it's a sour. It's made by Kings. They call their. What they are is their smoothie sour, so it's like a beer smoothie. Okay, this one, this particular one, is blueberry and coconut flavors.
Speaker 1:That sounds pretty good, so I'll let you get the first one and you've got.
Speaker 2:Oh, look at that yeah.
Speaker 1:He's bringing it. I figured everything he brought it. He's sports.
Speaker 2:Sports room Sporting shirt.
Speaker 1:Maybe I'll get a free shirt. I'll get a warmer that it's starting to bubble up like that, or did somebody in the studio audience like give a good shake first? Alright, so I get the four. Huh, this is for the host. Oh my gosh, that's special for the host.
Speaker 2:Do we have any?
Speaker 3:now. Can we have any Please?
Speaker 1:No, the host is sitting right here.
Speaker 2:No, this is not a beer. You want to drink a six pack of oh that is, that is the thing.
Speaker 3:Oh, look at the, the color that's.
Speaker 1:That's like a smoothie. Oh, it's the sour smoothie you should name it then?
Speaker 3:Oh okay, it's sour smoothie. Would the studio opinions?
Speaker 1:like to try, so let me.
Speaker 3:Let me try this before I pass it.
Speaker 5:You want to try it? I'm going to try it, I'm going to take.
Speaker 3:you just take it in, you're just stealing it.
Speaker 1:You're stealing it, I'm just stealing it. So why? Why are you giggling over there? Why are you giggling I?
Speaker 4:am not a sour guy, so I'm very curious what you're going to think of this. Alright, chris, just chuck that can Shot. That I mean I'm going to try it.
Speaker 3:Okay, and that's why half time is fun, because we've got so different that everything else we tried needs we tried all different things Okay, ready. I'm going to try it.
Speaker 2:I know, I know.
Speaker 6:That's funny.
Speaker 1:There is. There's no bitterness in this at all. There's a there's a tart, a tartness to it, and that's probably comes from the blue.
Speaker 3:That's the sour it's the. You know it's the. Oh my god, Can you imagine having this as a smoothie.
Speaker 1:I'm going to go work out now.
Speaker 3:Put this with your vanilla protein powder.
Speaker 1:I'm going to take it, I'm going to take it.
Speaker 5:This is very tasty, why are you so fast? Yeah, yeah.
Speaker 1:That's quite tasty. Wow, this is a bear Half time with the wind.
Speaker 5:Wow.
Speaker 3:No three quarter no this, what is that?
Speaker 5:Three quarters time, what?
Speaker 3:was it? What was it? What was it? What was it? Is this like considered a sour A sour?
Speaker 2:It's not a sour, but it's not. I'm not a sour. It's not a traditional sour. Okay, a traditional sour. We're going to have a potpourri.
Speaker 3:No, I'm not like that. That's what's not okay, it's an headache.
Speaker 5:No, it's yeah, I can, I can see this. All right, hit that fan, let's give him a give him a straw.
Speaker 3:Who's?
Speaker 2:gonna do that? I do.
Speaker 3:I mean, it's not like drinking beer, it's like we're talking about it's going to make it a yes, yes, no okay, I was speaking away from the Mike.
Speaker 1:This is a seven percent ABV.
Speaker 3:Yes, Okay, yeah, this one's good, yeah, it's, that's it.
Speaker 4:Drink, drink, it's good I like stuff besides the AIDS, yes, and, and obviously some of these guys drink sour. I'm not going to be a sour guy, but I will drink.
Speaker 6:I'm not doing anything else, so are sour. All this color no.
Speaker 5:No no.
Speaker 3:Okay, sour, they're different colors.
Speaker 5:Yes, some of them are really they, they make some that have a different color.
Speaker 2:They go all over the place with the flavors Okay, or they're in.
Speaker 4:Rancho Cucamonga if you ever want to go check them out. Well, and he's talking about Kings Kings for a company.
Speaker 3:They're in oh Rancho.
Speaker 4:Cucamonga Kings I might be getting paid Kings for it. Alright, the majority of sour I've had, okay, that are not from Kings, because I've tried them, because Jeffrey, my buddy- who loves them are in my house. They don't agree. They don't agree with my palate. Yeah, that's probably a nice safe way to say it. Um, they're this is not like. I'll borrow your line it's not awful, and that would be my tag line for this. It's not awful, um, it's not great. Which?
Speaker 5:but it's not all right, yeah, which means it's not great or not horrible.
Speaker 3:It's not good.
Speaker 1:Does anybody else want another hit of this, or do you want?
Speaker 3:to drink a toast. I'm drinking right out of the can. No, just pour it. Jenna wants some still. She just said, no, that was quick. You did not see. No, you said I'll take a little bit after you're done pouring it's okay.
Speaker 1:Anyway, anyway, I kept the pretzel in my mouth I didn't
Speaker 5:know what I was doing.
Speaker 3:I'm talking about it, I'm talking about it.
Speaker 5:I'm talking about it. Okay, that's more than Alright. Catherine is done with the half-time show.
Speaker 3:Let's get back to business. Yes, yes, seventh one, seventh one. What do we?
Speaker 5:do. Oh, chris call it.
Speaker 2:We got it today, we got it.
Speaker 1:Everything, everything, winner.
Speaker 5:Chicken.
Speaker 3:And the winner of the IPA.
Speaker 5:Taste.
Speaker 1:And the winner of the IPA.
Speaker 3:Wow, what do we? What do we? What do we keep up with the Catherine?
Speaker 4:Maynard show over here. You guys keep doing what you're doing over here. Okay, so this one is heady, heady topper. Oh, 8%, double.
Speaker 5:What are they calling Double American?
Speaker 1:100. High view.
Speaker 5:Highest and the winner of the IPA.
Speaker 3:He's got a lot of stocks off of that one right.
Speaker 5:Don't have too much, because.
Speaker 3:Chris really loved this. Yeah, don't even drink it, don't even look at it.
Speaker 4:Yeah, They've been brewing this heady topper since 2003.
Speaker 2:Wave it past the clock.
Speaker 4:Yeah, that's crazy. Say that again, chris. Yeah, they have been brewing heady topper since 2003. Wow, okay, the double IPA is not intended to be the strongest or most bitter. It's not about any astringent bitterness, is this it? We brew heady topper with a proprietary blend of six hops, each imparting its own unique flavors and aroma. Take a big sip of heady and see what hop flavors you can pick out Orange, chocolate, fruit print, pink, grapefruit, pine or spice. There's enough malt to give this beer some backbone, but not enough to take the hops away from the center stage, jim.
Speaker 6:I just heard him say I'm going to be able to pick up some malt.
Speaker 5:A bunch of weed in this. This is brewed from weed.
Speaker 4:Yeah, there's so much going on in this beer. No, true story.
Speaker 5:This is the beer that and I'm not a weed guy for the camera, but this beer was the first time I asked if hops and marijuana was related, because you taste it in here it's like do I smoke this? Or what Right Purple.
Speaker 1:Do you put this in your bong, or what Right this could?
Speaker 5:be like a bong block. Next podcast.
Speaker 1:Any top or bongs, no, no.
Speaker 4:No, no so a little quick backstory on heady toppers this does have an interesting aroma to it.
Speaker 1:Yeah for sure, for sure.
Speaker 5:Way better, just a little bit warmer.
Speaker 4:Yes 100%.
Speaker 5:Wow, I normally don't like this. I let you guys take this one. It's actually good when it's warmed up.
Speaker 4:There's like a million different flavors.
Speaker 2:I always have that butt cold, like you and Jeffery, I think from tonight's tasting and the one we did a few weeks ago, I think much better tonight than when we had beer out, because they warmed up more.
Speaker 6:On your nose or in your mouth, so they're opening up a lot more, so a lot of these you're going to pick up, like for me but we picked up the floral-ish Yep, except for one and two. The way.
Speaker 1:I like to feel that.
Speaker 6:This less floral and more fruity.
Speaker 4:That is better. I'm curious to see after you taste it.
Speaker 6:That's a 100% IBU. So this has got the nose almost of number one and two, because I'm getting pineapple. I got the mango. Are you getting mango in here?
Speaker 1:Jim, yep, no, I don't get mango.
Speaker 2:I almost know that.
Speaker 1:But it does have an interesting aroma. But yeah, this by far is the most hoppy of the first seven.
Speaker 3:Now, whose favorite is this? That's yours, okay, I learned about this. You like it, strong, you're women, I do yeah, this is like. Yeah, this is a strong beer.
Speaker 5:You know what's funny, though? I would drink this at this temperature All night long I don't like it cold? No, I don't. Only Jeffrey drinks it this cold. I don't drink it this cold, but when you guys have poured it the last few times, I've hated it. I don't know if you guys all passed on this one. But screw you guys for serving me this thing cold.
Speaker 3:Yeah, so we can have more later. I'm going to bring it up.
Speaker 5:Yeah, I'm going to bring it up. Yeah, okay.
Speaker 4:We let it warm up and you're like, oh, I hated that one. And we're like, oh, take it.
Speaker 1:Jeffrey, I think you're out, yeah.
Speaker 5:That feel cold is out. That feel cold is out.
Speaker 6:I'm going to bring it up. You guys get the floral on this or the fruit or both.
Speaker 4:When I drink it, I get floral.
Speaker 1:When I smell it, I get fruit, and the more he drinks, the greater the buzz.
Speaker 3:But he's been drinking since 1030 this morning there's that it's 730 right now.
Speaker 4:It was one beer, oh okay, and I had breakfast.
Speaker 3:Yeah. You want to grab your favorite now.
Speaker 6:So you can pick up a little bit more of a mouth feel on this a little bit. That's because of the malt, but it's so hoppy that it for me it almost takes away the takes away from the malt, but that's just me, because I like that.
Speaker 2:If you're a hoppy guy, you will like this, and this was brewed on 1126. So as good as you think it tastes, now it tastes so much better than it's fresh.
Speaker 3:Oh, so it tastes different when it's fresh. Yeah, you don't want to have IPAs you want to have it soon to their date.
Speaker 4:Okay, these alchemists beers. Yeah, I mean, you do, but literally I have two cans left too. I have one and one.
Speaker 2:These are my last two cans. Now. Do you ever?
Speaker 3:when you go to the breweries, do you go in the tasting rooms and you can actually taste it?
Speaker 4:Yep, they pour it for you. They do. They give you a little four ounce pour.
Speaker 3:And it tastes so much better.
Speaker 4:Yeah, and then now at alchemist. You probably know that now that you can actually get pours there, that's different than when I went last time.
Speaker 2:Well, the only thing they were pouring was the HATOP when they went. Okay, because it used to be you just get these old four ounce pours, everything is in the cans, yeah, and then you just get cans and then you go home.
Speaker 4:Oh, and then they switched it. They had started having these Thursday in the park sessions, where they were actually selling $5 cans of this in their park, because it's on a big park setting where this, their brewery, is located, and they would have a band there and they'd have a food vendor, and so we would always plan our trip around that Thursday park.
Speaker 3:So it's freshly poured for that. Yes, okay.
Speaker 4:Yep, and everything that you're buying is within a week days, usually that you're taking home. Okay, and we bring. First thing we do when we go to East Coast, we buy two red igloo coolers from Walmart $18. And they'll fit about 60 cans and that's what we bring back 120 cans. But that's how we do these shares that these guys were part of. Right, right Because we would do more than eight. We'd probably bring, we'd have, we'd kill 30 beers.
Speaker 1:Now what is a when you're at the brewery?
Speaker 4:what is the can of this Five bucks?
Speaker 2:You can buy a four pack for $12.
Speaker 6:Oh, really there $12?
Speaker 2:$12.
Speaker 6:Really.
Speaker 1:Yeah, so, like Toledo, the four pack of this here can be up to $40.
Speaker 6:Yeah, yeah, I didn't know there was 12.
Speaker 3:Would you?
Speaker 2:buy like the bourbon. I was like when they told me what it was like, give me. I got six, four yeah.
Speaker 6:The bourbon. When you start going into a barrel to bourbon age stuff or a barrel age stuff, the price goes through the freaking roof.
Speaker 1:Yeah, wow yeah.
Speaker 6:Man.
Speaker 1:And the order. You buy six cans.
Speaker 4:Yes, and they're all like that. They're all super cheap. There's nothing above five bucks out there, holy cow. Here's one Mark, when you make a point of this suit, if you look at their cans, they're the only brewery that does this. It tells you to drink from the can. They want you to drink from the can. Oh really and they actually have, you can go on their site.
Speaker 1:Well, that's right there around the top. Yeah, yeah, if you go on their site.
Speaker 4:they would have a whole like instruction on why they want you to do it. But the main reason is because people were letting this go for two or three months and drinking it and then there would be particulates floating in it and they were like disgusted by it. They're like, ooh, honestly, that stuff is when you get that. That's the good stuff. Yeah, you want the last four, but when you're drinking from the can, you don't see all that.
Speaker 1:Right, okay. I get it, Because sometimes people, they you eat with your eyes. You, you know, in this case you drink with your eyes. Okay, I see it, yeah.
Speaker 4:Okay.
Speaker 6:So what are we?
Speaker 1:what do we close in this? Can we're just?
Speaker 5:going to close this out with closing it out. Hey, there's a game changer and it's really closing it up.
Speaker 4:I have some other ones there's an after party there is one. We should include in that the triple dry hop other Brian brought with me.
Speaker 3:We should we could add down, we could add down to this we could add time, time up, time up, we could add like cupcakes. What are you doing? I'm trying to find something for you.
Speaker 1:I think you're sending a picture that you see like your girlfriend or something, or he's checking his Facebook or whatever. I don't know Seriously.
Speaker 3:I'm trying to find a picture to show you. Okay, this is the winner.
Speaker 6:This is the winner I was trying to show you the office.
Speaker 2:This is doing the board.
Speaker 6:For me, I, I, I'm either number one or number two.
Speaker 3:So this is this one and Julius. So this is Darren's favorite.
Speaker 5:So she's got a similar palette to me.
Speaker 3:I was going to say King Julius.
Speaker 5:Really, king Julius and Hayes are my two.
Speaker 3:Yeah.
Speaker 4:This is an 8.2 ABV Is this the highest? So it's the same. There was one other one.
Speaker 1:Oh, that's right, I think you said it was vicinity.
Speaker 3:I think no, no it's weird that I like the same to I can tell you it was a.
Speaker 4:We live among ghosts.
Speaker 3:That was a that was 8.2 also All right.
Speaker 6:So, it's tied with the highest, okay.
Speaker 4:It is a 90 IBU. Okay Okay, it has a much shorter narrative, so I'll read it. We smell a ton of peach on the nose, with complimentary notes of orange and passion fruit. The flavor is similar to a blast of citrus fruit and peach, quickly followed by a bounty of tropical fruit. A lingering and pleasant saturated hop oil finish awaits. This is a real juice bomb of beer. Okay, that's their description.
Speaker 1:So I'm just noticing and probably because I have studio audience. You want to try one Studio audience.
Speaker 3:Studio audience.
Speaker 1:I just noticed it, probably because I wasn't wearing my glasses. We've got eight IPAs from three breweries Right?
Speaker 3:So three breweries, three house.
Speaker 1:There's three breweries on here.
Speaker 3:Yeah, there's three breweries yeah Three.
Speaker 1:The alchemist yeah Three. House Four we count my favorite, trillian.
Speaker 3:Oh, what's that one?
Speaker 5:Trillian alchemist, this is Kings brewery.
Speaker 6:So when you guys tasted the dark black IPAs?
Speaker 1:No.
Speaker 6:What was the?
Speaker 3:This is my favorite.
Speaker 6:I'll say this what did you pick up on the flavor?
Speaker 1:These all have a very similar aroma.
Speaker 4:It was a really bitter, which is which I didn't mind at all.
Speaker 1:It's when I get to the taste, when I get to that, that a hungry.
Speaker 6:Yes.
Speaker 1:That. That's where I lose it, or it loses me, okay.
Speaker 4:How do you want?
Speaker 1:to how do you want to look at that?
Speaker 6:So how to try this?
Speaker 5:So here's the thing the record is not the beer, it's earrings, so things like that.
Speaker 3:We set the record yeah.
Speaker 6:Let's get one thing for your favorite.
Speaker 1:Okay, I guess it is Because, seeing that, everyone else yeah.
Speaker 3:See this one I want in the fridge all the time.
Speaker 5:So that's one, yeah, the best one.
Speaker 3:This then the King.
Speaker 6:Jolene's one Treehouse. Two haze For the wind, black pearl One of them.
Speaker 1:And then I was going to say purple haze.
Speaker 5:You can say whatever you want Purple haze.
Speaker 3:And then you can say the imperial scouts.
Speaker 5:What did?
Speaker 6:I say Did you taste it? You can lie to me on this one.
Speaker 2:You can lie to me on this one. That's your favorite, okay, so treehouse goes up. Their core beers are Julius green and haze. That's their three core beers, okay, and haze is also going to hide To.
Speaker 6:I'll counteract that sugar, okay, and then you have the most of it happens to the sugars what it prevents. I like haze, I like this one and this one, but I do like the.
Speaker 2:King.
Speaker 5:Jolene's one you like, the better.
Speaker 2:Yeah, I like that, I really like the ghost. They can try that was a good guess.
Speaker 5:I had to do that. Okay, let's, I told him so, so I'm going to get lost, right?
Speaker 6:I was just wondering.
Speaker 5:I'm like, oh, I can't do it Seriously.
Speaker 2:You need to do it, so I look at it. This is what happened here.
Speaker 1:We get multiple conversations going and then I start to lose control of the program. I don't understand.
Speaker 3:Someone from the audience, from the studio audience. He's just the opposite way.
Speaker 1:These guys here, what do you think? And Catherine here, yeah.
Speaker 6:But do you like that one.
Speaker 1:He's got a buzz going. Okay, hold on, hold on, let's bring it, I'll do a shot.
Speaker 3:Shot Shot. That's another program. I'm going to do a shot. I'm going to do a shot. I'm going to do a shot.
Speaker 2:I'm going to do a shot. That's another program.
Speaker 1:Okay, so let's bring it in for a second. Is there, out of the eight that we've tried, are there any of them that no one had and I'm primarily speaking to Darren and Mark and Chris Are there any of these eight that you hadn't tried before tonight? No, no, oh, okay, we came from here.
Speaker 5:Okay, now we know which one Darren likes the most, and that's Hank.
Speaker 1:That's his favorite. What about you, Chris? My absolute favorite is at Etopper and take. I have to go back to that. That's number seven.
Speaker 4:You asked if we, if we, if there's any of those we haven't tried before. Yeah, that blueberry pancake. I've never tried that before. So, okay, will you drink it again? No, oh, okay, I'm going to go back to that.
Speaker 1:I'm going to go back to that. I'm going to go back to that. I'm going to go back to that. Will you drink it again?
Speaker 5:No, Only because we want you and Mark to enjoy it. Yeah, we want you to have more, it just means more for me, that's right.
Speaker 1:Absolutely Okay. So so, chris, chris is a heady topper, we know Darren is. His favorite is Hayes. What about you, Mark?
Speaker 2:My name is the King Jujujulias. King Jujujujujulias and the ghost among us.
Speaker 1:They're kind of yeah. So number three and number six, we live among ghosts and Kings. Jujujulias, okay and uh. Catherine, what about you? Which one was your favorite?
Speaker 3:My favorite was the last one, the purple one.
Speaker 1:Hayes, hayes. Okay, so you and Darren are, and I was very similar to that King, jujulias Yep the King.
Speaker 3:Jujujulias.
Speaker 2:Yeah.
Speaker 3:And then also the um vocal, no Vocal banger.
Speaker 4:Yeah.
Speaker 3:Vocal banger.
Speaker 1:Oh, okay, very nice Okay.
Speaker 3:And I'm sorry this, alex. Oh yeah, catherine.
Speaker 5:I'm sorry, I know I said the vicinity Trillium Brewing.
Speaker 3:That was this one I would want in my whoops, In my fridge all the time. Okay, um, and I heard you could get that from Likers Circle. So just so you know I'm not stuttering it is actually called King Jujujulias. I'm not stuttering, I'm not stuttering. I'm not stuttering, I'm not stuttering, I'm not stuttering, I'm not stuttering.
Speaker 1:I'm not stuttering, I'm not stuttering, I'm not stuttering. It is actually called.
Speaker 3:King Jujujulias. Okay, it really is. Yeah, with all the eyes and the masses.
Speaker 5:So you don't think I have a speech impediment or something. Well, that's what I told Catherine when I sent her the link. I'm like King Jujujulias, I'm like yes, with all the J's and F's, yeah.
Speaker 3:And I got them all in there.
Speaker 1:Okay, what about you brother?
Speaker 6:Okay, I like the.
Speaker 5:I think it was.
Speaker 3:Studio audience. Yeah, that guy on the microphone, oh you can see him.
Speaker 5:He's coming in.
Speaker 1:People want to hear the bearded, the burberry bearded For me.
Speaker 6:I wanted to taste more of the the malt and the less of the IBU, yeah, and I think it was number two and then the the. I got more fruit versus floral on the, either one or two, I forget. There was a mango and pineapple, and but either one or two was my favorite. Okay, and that's I would. If I was to make an IPA, I would have to make a lot of. I would have to make a lot of.
Speaker 6:I would have to make a lot of. I would. If I was to make an IPA, I would. I would molest the hell out of the recipe.
Speaker 3:I would you guys, every year.
Speaker 5:We need to make one. Can we rewind?
Speaker 3:it about 10 seconds, please. No, it is Outside. No actual molestation.
Speaker 5:We'll take place. Other preferences yeah, let's put a disclaimer on it. No, I'm going to get a molest.
Speaker 6:That's I would. I would, I would bury a little bit.
Speaker 3:Okay, that's just me.
Speaker 6:Let's say for words.
Speaker 3:That is what it means Buried.
Speaker 1:There's a needle, okay, wow, well, look I told you all that's oh God, that's not what I'm saying. This is an IPA. I don't know. I don't know, I don't know, I don't know, I don't know, I don't know, I don't know, I don't know, I don't know, I don't know I don't know, I don't know.
Speaker 6:But Mark, you knocked it out. Oh yeah, so I have a question. So so, when Capo and I went to the brewery last night, I don't know if you'd ever had an IPA before, right.
Speaker 3:Well, I mean, yeah, of course I drink, so but, but I've never really like thought about it yeah so. So what.
Speaker 2:I never thought about it. It was.
Speaker 3:I mean, I was I mean.
Speaker 6:I was during the drinking and ice during the year and people, or driven into the bar and maybe they like fiscal Phillies. You work Negative towards it or anything.
Speaker 3:You know we were looking. We were looking for it in my P Monster.
Speaker 6:Yeah, yeah, so what? What changed your, your persuasion?
Speaker 3:the one we had yesterday. It was very the one that we had, okay, because the other one we had were Belgian ales.
Speaker 6:Well, those were IPAs right.
Speaker 3:Yeah, so they were different. Right the one IPA we had, it was different.
Speaker 6:That was a haze.
Speaker 3:Yeah, it was very hazy, right, and yeah. Well, what do you mean? It was very hazy, it was like cloudy, cloudy.
Speaker 2:It was much more cloudy than these, yeah.
Speaker 3:A little bit, and it was, it was no, I don't know, it was more, it was more fruity, it was more, and they aren't known for their IPAs, yeah.
Speaker 1:Or IPAs in general. Yeah, you're right, that's not the real thing.
Speaker 3:Yeah, yeah, yeah. So it wasn't like anything like these.
Speaker 2:I mean, I like yeah, like these are more smooth, they're more.
Speaker 4:That's what I was talking about. There's I'll call it, gas station IPAs Stuff you can get at a local gas station. Yeah, okay, without mentioning any brands. Okay, and there are quality craft the brewer put his love and heart into them and that's what you could taste the different.
Speaker 3:These are an example.
Speaker 4:Now there are hundreds, if not thousands, of small craft breweries, micro brews, nano breweries, that put their heart and soul into their beers like this, and you just need to find them. The problem is is that we're inundated with these gas station beers and we're told this is a hazy, and so people drink it and that's what, and it's awful.
Speaker 1:And I think sometimes to Chris, that some people just want to get in on the micro brewery thing. I'm going to be a craft brewer, so I've got a bunch of money, I'm going to open up my own thing, Yep, and I'm just going to put it out there and it's it's, it's, it's just a business. It's a way for them to try to to to get in on it and and they run off of it.
Speaker 4:I know I've been to tons of craft brews. That's all they're doing. They don't have the heart and soul and passion that these guys and others like them are doing. I know there's two breweries that one I go to all the time and Lili right across the parking lot to another one, and I'm very, very good friends with this guy, but he's not the passionate guy. He is right, it's. It's whatever the thing is that we need to make. Where it's Micheladas or hazy, he's. He's making it. People are coming and drinking it. They're awful.
Speaker 3:Well, that's like one brewery that we know, lb, I don't want to say the place but we don't want to lose sponsors. That place is like you go there and they have the Micheladas and all that and you ask okay, I want they have pale, one pale to choose from.
Speaker 5:Well, you know what?
Speaker 3:you know which way I'm talking about I'll say let me say this because I've come.
Speaker 5:I mean, the beers I like today are not where I started right, so I'll try and keep this quick. So I go to a man camp with these guys.
Speaker 4:Heterosexual man where these guys are bringing in.
Speaker 5:I wasn't there, I'm just saying my wife right here, she knows it. Anyway, chris, chris, I was just getting to know Chris, she only knows me, he knows it.
Speaker 1:Really.
Speaker 5:He tells me everybody's bringing a beer that has some sort of significance.
Speaker 6:This is a true story.
Speaker 4:Right.
Speaker 5:So at that time, blue moons with a wedge of orange, I think I freaking showed up.
Speaker 3:I have to ask that, yeah.
Speaker 5:That was my jam blue moon. So I stood up with a case of blue moon and they have to ask you back and I can take you, I have to have a good, you have to leave, so I show up and I bring in my beer and you're like Chris is like oh hey, good to see you bro. Oh, you can put that in the refrigerator that was in the garage because nobody didn't bring that shit.
Speaker 5:And I'm like I thought blue moon was like the beer Everybody would be happy to see it and so I spent the whole weekend with these guys drinking these great beers and then, yeah, I kind of you got it.
Speaker 1:And you were the butt of everyone's joke that weekend and you almost got voted off the ice Right, Well me and Scott Reedy had it right in the garage because I'm going up
Speaker 5:the blue moon, I had to burn my way back into the main house. You guys sleep on the same pot. There was a little bit of spooning involved, but that was cold. It was cold in the garage.
Speaker 1:All right. So, listen, I hope that you've got you got a little bit of education on this and that you enjoyed what you saw. You enjoyed the information that was out there that Chris, mark and Darren provided, because these guys, oh, and the bourbon beard of knowledge- that's right, and the studio audience.
Speaker 3:Thank you, I can talk to him today. Yeah. Thank you to the studio audience you guys are great, you guys are very helpful.
Speaker 1:Thanks for bringing us glasses and all this good stuff. So, again, I hope this was informative. I hope you enjoyed it and you know we're going to. We're going to do this from time to time. We'll try some different things just to mix it up a little bit and have some fun away from the normal fun that we have on this show, which is always fun with the capital F. So right now we're going to call it a wrap. As always, this show or this program is available on multiple podcast outlets like Apple Podcasts, amazon Music and Spotify, or just search the Ben Maynard program and choose your option. Steer your way towards best sprout. Please. If you're watching on YouTube and you can't resist all the beauty that you see here, subscribe to the channel.
Speaker 3:Yeah, there you go.
Speaker 1:Subscribe to the channel, give us a thumbs up and leave a comment. All right, we love comments here. Last but not least, follow me on Instagram. Ben Maynard program. With that, we are out. This is the Ben Maynard program. Tell a friend no-transcript.