Exploring Stout Sweetness and Hop Innovations with Drew Wilks

Join hosts Jon and Dan as they welcome Drew Wilks from HopLore Brewing Company to explore the world of brewing. The discussion centers around adjunct stouts, the balance of sweetness, and innovative hop use. This episode offers a deep dive into their personal brewing stories and insights into crafting unique beers.

Beers Tried:

• Crescent 9 Ginger Lemonade: Starts the session with a zesty and refreshing twist.
• Phase Three Geo: Combines traditional flavors with modern brewing approaches.
• Pipeworks Blood Orange Guppy: A vibrant showcase of the versatility and impact of hops.
• Heretic IPA: An exploration of the classic IPA style focusing on hop intensity and bitterness.
• Seven Island Gemini Space Invader: Delving into exotic flavors and complex brewing techniques.
• Heretic Raspberry Lemon Drop: Tests the delicate balance of sweet and sour in fruit-infused beers.
• Mason Ale Works Barrel Aged Flat Black: Concludes with a discussion on the profound impact of barrel aging on beer flavors.

The episode wraps up with a celebration of the creativity and passion that small-scale brewers like Drew bring to the craft beer industry, emphasizing the importance of quality and innovation in every batch.

Check out HopLore Brewing

Chapters

• 0:00 Intro
• 5:28 Crescent 9 Ginger Lemonade
• 11:35 Phase Three Geo
• 18:26 Pipeworks Blood Orange Gupppy
• 27:24 Heretic IPA
• 39:29 Seven Island Gemini Space Invader
• 52:22 Heretic Raspberry Lemon Drop
• 1:05:58 Mason Ale Works Barrel Aged Flat Black
• 1:30:40 Aftershow: Listener Question

Transcript

Jon: [00:00:00] Hello, welcome back to another episode of Six Pints None the Richer. This is Jon and Dan and you are listening to episode 87. 

Dan: Yeah, 

Jon: maybe. 

Dan: Sure. 

Jon: Yeah, I don't know. We have a guest with us. 

Dan: Hello. 

Jon: Hello, Drew. How's it going? You're doing good. You've been on the show before for those who don't remember or remember hearing barely.

Drew: Barely. I thought it came out one I think. 

Jon: It was, well, it was our first and only episode doing remote recording, 

Dan: and it was our first, not our first guest episode, but it was, yeah, definitely our first remote and it was like pretty still early on in our guests having guests on as well. So yeah, 

Drew: yeah, you had a Chris, uh, from windmill on and I just happened to be at his house.

Jon: Right. Yeah, it 

Dan: worked out really well. He's like, guess who's 

Jon: here? And we're like, oh, cool. Sweet. Two guests. 

Dan: Yeah, 

Jon: it [00:01:00] worked out. But now we have 

Dan: Drew here just like just solo in studio, 

Jon: in studio. It's a little easier, a little, a little easier, not as much signal issues. 

Dan: Yeah. Yeah. As much 

Jon: calling issues. 

Dan: Right, right.

Dan: We had some techno difficult at that time, but we're doing good now. I think, 

Jon: uh, before we start. Real quick. Do you want to share like, obviously you're Drew, but like what you do, you're yeah. 

Drew: Yeah. I'm Drew Wilks. I'm a, the distribution doctor for a HopLorererererere brewing company. I'm also one of the co owners. So, uh, I, uh, handle I used to handle most of the distribution for the whole state now and mostly handled distribution for north of U.

Drew: S. 24. So if you just crossed a line across the state and went north, it's a pretty good sizable coverage area. Oh, 

Dan: yeah. 

Drew: Uh, so we're getting our beer out there and we've been open, uh, seven years going on eight. Uh, we, uh, we have our anniversary [00:02:00] party coming up in May. Uh, end of May we'll have our anniversary party and we'll be releasing, uh, Feral Age Diamond's Crack.

Jon: Nice, nice. What's the date? It's, it's a Memorial 

Drew: Day weekend. So, in fact, actually it's seven years. It's, uh, I misspoke. It's not a, it's seven years. Because, uh, seven years ago, on the day of our anniversary party, is the day we opened. Oh, okay. So 

Jon: that was 20, 2018.

Drew: I was not with the company then. Oh, okay. No, but 

Dan: you've been a welcome addition since, that's for sure. I, 

Drew: yeah, I, I started with the company, uh, uh, my wife and I moved to Warsaw five years ago. And Stefan, our, my partner, as well as our brewer, he, uh, Had a post on Black Friday about a come in for a free glass.[00:03:00] 

Drew: If you come in on Black Friday and this post. So I can also get a job position to part of the deal. Well, I, I've been trying to go there, uh, Stay at home dad. Uh, so I was just looking for a part time job and got a part time job working in the kitchen and I worked in the kitchen for two years. Uh, just part time on Saturdays and Sundays.

Drew: Yeah. And, uh, that's how I got my opportunity with them. And, uh, they had a silent partner that was looking to get out and then heard me. Talk about interest in ownership. So they approached me and I, here I am. Awesome. Sweet. I'm a brewery owner. That's crazy. That's amazing. I always wanted to own a restaurant, you know, and I just never opened one.

Drew: So now I, Kind of one fell into my lap. Why start one when you could just buy one? Right. Exactly. 

Dan: Exactly. Um, I looked up the date. I think it's if it's the last [00:04:00] Saturday and then it's the 25th 

Jon: of May. Yes. Three days after my 

Dan: anniversary. 

Jon: We 

Drew: also have two festivals coming up, uh, yeah, May 4th, uh, we have Lord of the Hops Festival.

Drew: Oh, yeah. Uh, may the fourth be with you. Absolutely. Maybe the reference be with you on Star Wars day. It's a, well, it's, it's Star Wars day. So, uh, we come, come dress if you want. We always, I sure we had a costume contest and, uh, the winner, uh, Mike, I'm trying to think of his last name, but, uh, uh, he, uh, he just had a plaid shirt on through a gray wig on and, uh, And he came as the creator.

Jon: Oh, that's smart. Okay. I was thinking like it'd be, to me, I would find this humorous where I would just like show up just as I am and be like, yeah, I'm background character number two. Right. 

Drew: Yeah, no, I, I, [00:05:00] I plan on, uh, I plan on doing a costume of a space ball reference. Oh, yes. That's the way to do it.

Drew: Absolutely. That's the Star Wars that I Appreciate that. Yeah. Right. Yeah. 

Dan: Yeah. I'm one of the jizz whalers on Tatooine. 

Jon: Yeah. 

Dan: In the, uh, in the cantina. 

Jon: Love it. 

Dan: Yeah. I'm just sitting there. You see my head looks crazy. I'm playing one of those weird oboes. That's me. 

Jon: Makes sense to me. 

Dan: That's what I'm there for.

Dan: Yeah. 

Jon: Speaking of which, you want to get us some beer? Yeah. So 

Dan: we are recording this. This will come out a couple of days after, but going into this weekend. 420. So edit most of my 

Drew: words out. 

Dan: We're editing all of Drew's words out. Yeah. Yeah. It's a, it's a wild weekend for non alcohol drinkers, for people who like other things.

Dan: So we brought a little, this is, this is the Indiana safe version. Uh, this is a new brand that we've had for a little while. I've been wanting to 

Jon: try this. Yeah. 

Dan: So this is Crescent nine. Uh, this is a Delta nine THC seltzer. Uh, so it's Indiana legal, so you can buy it in Indiana, you can sell it in Indiana, [00:06:00] blah, blah, blah, we sell it at Citywide.

Dan: Uh, this is five, it's, so it's five milligram THC, five milligram CBD in it, four milligram CBD. I 

Drew: met Sir Sales Rep last Sunday. Oh, 

Dan: did you? Yeah. He's an interesting man. Uh, this, uh, so this, this is a Sneak that in there while you're talking about the beer. This is a ginger and lemonade flavor, and this is the one that I've been getting most frequently.

Dan: I really like this one a lot. 

Drew: I, I, I've, I've had this one, so. You do? 

Dan: Yeah. I shared 

Drew: this one with our, uh, chef there at HopLorerererererere, so. 

Dan: I've been buying four packs of it. I really like this one. And then there's another brand from the same guy that is called, I might have to bring on sometime, called Altua. And, uh, they're, they have a few different flavors.

Dan: They're pomegranate flavors. I would want to try that. It's stupid good. It tastes just like a pomegranate and like soda. It's really nice. 

Jon: I've been wanting to try this cause I saw it all over hop station. Oh yeah, that's right. 

Dan: But, 

Jon: um, highly advertised there. I'm 

Drew: a big fan of ginger 

Jon: myself. 

Dan: Yeah. This ginger lemonade, like.

Dan: If this had, if this was just a normal [00:07:00] non anything beverage, 

Jon: I would drink it cause it tastes really good. The ginger threw me off there for a minute. Oh yeah, it does. It doesn't smell bad. I was just like, 

Drew: a lot of ginger. No, it's there. It punched you in the nose, for sure. It literally punched me in the 

Dan: nose.

Dan: Yeah. That's like when you cook something spicy and then you go to 

Drew: It's not quite as sizzly as like a ginger beer like Right, yeah. Like you'd buy at like a health food store. Like it just takes a raking Like Trader Joe's or something. 

Jon: Yeah. Just like puts it right up against your tongue. Right. Yeah. Yeah.

Dan: Yeah. It's kind of like when you like cook something spicy, then you have to wash the dish after and you've like mace yourself with like the oils that come out and you're just like choking over the sink. It's a good time. We all have to, this is good. 

Drew: This 

Dan: is, yeah, I like this one a lot. 

Drew: No, it tastes great.

Drew: So I've seen, I've seen, uh, I've seen their stuff and I mean, it's, I mean, I think it's got five, five milligrams, 

Dan: so it's, it's nothing crazy. It's like. You know for for those who don't like aren't crazy heavy weed users it's like pretty solid like equivalent to a beer like if you're looking like [00:08:00] Intoxication wise like for most people it's like five milligrams is kind of like cool This is on par with the normal here.

Drew: It's not super like resinous like no, you know like the 450 north had some of those uh, the Delta 9 in it and Oh, really? I didn't know that. And it was like super resinous, like you could taste it, it tasted green. Right. It tasted like you were chewing on weed. 

Dan: Yeah. 

Drew: Yeah. 

Dan: There's definitely some gummies out there, I mean, plenty like that.

Dan: But there's some, even just the Delta Nines I've got, there's certain ones I've got that I'm like, this tastes bad. 

Jon: I think mine is very resinous, like that weird 

Dan: chew 

Jon: on the, like it tastes like you're literally chewing on the plant. Right. I'm trying to remember the brand that we use, but 

Dan: there's some like, there's one, I forget.

Dan: We've got it from, but it's like a CBD, maybe CBD, MD, one of those internet brands. But we have one that is like, it's like five milligrams of Delta nine and then like caffeine as well in it. But those ones taste like, I remember like having to just like choke my way through that pack. Like if we had a pack of like 30 of them, I'm just like, 

Jon: [00:09:00] How did it taste?

Dan: Bad. 

Jon: Well, I mean like, Sorry. 

Dan: Uh, it was very like, yeah, How so? It was very, as Drew says, like resinous flavor, like, but just like, it just, cause it was strawberry. But like there were other ones from that brand that were really good and they didn't taste that way. And they had the exact same strength in it, just without the caffeine.

Dan: But this one, like for some reason, just it tasted. 

Drew: We've talked about adding that. I haven't, I know that, uh, Stefan approached me and asked if, you know, he always likes to know the rumblings I hear. And I was like, yeah, put it in a beer. So I don't know what they're going to put it into, whether it be like an IPA or if it'll be a fruited sour.

Drew: I don't know. But. 

Jon: Yeah, I feel like the, I 

Drew: think it'd be good in an IPA. Mm-Hmm. . 

Jon: I think it'd 

Drew: give it, you know, fill out the danky nose and stuff that you get from the hops. Yeah. 

Jon: Right. Yeah, for sure. Like a double IPA kind of thing. Yeah. Yeah. I was gonna say, I feel like the flavor, I mean, just kind of going with that bite.

Jon: Weird, what was the word you guys used? Res resin. Resonance. Resonance. Mm-Hmm. . [00:10:00] I feel like that kind of needs to be complimented as opposed to like masked or phone. Otherwise it's just kinda like. It's just not gonna sit well with people who are enjoying it. Yeah, 

Dan: exactly. 

Jon: I don't know. 

Dan: Yeah, I mean, 

Jon: Like, uh, I don't know.

Jon: Anyways, go ahead. I'm just thinking out loud. 

Dan: No, it's like, kind of like certain alcoholic drinks where, you know, certain people who maybe don't drink a ton of alcohol or just having like a very, like, mild cocktail. Like you don't, you don't want to taste it or whatever. You're like, cool, if this is low, but like if it was a super high milligram, something I'd be like, I kind of want to taste that just to kind of temper myself and keep myself slow, like drinking it, but, or like drinking it, eating this thing, but like if it's low, just 

Jon: like show me what you got.

Jon: Like, cool. If we're going to do weed. Like, I want to know it's in there as opposed to just like, I guess it's in here. 

Dan: Yeah, exactly. 

Jon: Not like punching the face, but just kind of like make it obvious [00:11:00] that you're using it. Yeah. We 

Dan: talk about cocktails and things having to just like, like taste like, like I like them to taste like a little bit bad.

Dan: Like that's certain NAs that people are looking for trying out. They're just like, how are those? I'm like, they're good in that they taste slightly bad because they just kind of like remind you it's like a fake alcohol. So you're not just like drinking it like a soda or whatever. Like you're drinking a soda, you'll be done in five minutes.

Dan: But if like, this is a. Cocktail. Yeah, it's fake. It's like kind of have to have that little bit of like bitter weirdness to it, 

Jon: right? 

Dan: Yeah, we digging into the beer. I think we're good. All right I drank my rinse. Yeah The good stuff there. All right. So first one, we just got a new rip from phase three Which you've had on the show before we've done a full episode on them, I believe but these are some new ones I'm excited for them.

Dan: This is geo from phase three. They're out of Lake Zurich, Illinois. I believe, uh, this is a West coast style Pilsner. Uh, sounded good. We know I love my hoppy Pilsners. So that's what West coast means to them. They're like, no, we just bought the, [00:12:00] uh, the hops from I'm always down for. Yeah. Like anything that approximates like an IPL or always, always big fans of, I think smells great.

Dan: Like it smells like the right hoppiness. 

Jon: I really like the art on this. 

Dan: It is cool, all the new cans we got are just kind of new art style for them and a little more, I don't know, changing it up a little bit. 

Jon: Oh yeah, I smell that now. 

Dan: Are they telling us, are they telling us any of the hops or anything that are in it?

Jon: Trying to huff down the scent of this in my not tool of glass. 

Dan: Hey, that's a good, I like those glasses though, they're like, Oh, I do too, I lager glasses or whatever. The stong, I believe it's called. 

Jon: Yeah. That style. It's not like thin enough to be like, um, one of those like mojito, Highball things. Yeah, yeah, yeah, 

Dan: yeah.

Dan: You can get your, like mako pour in it. 

Drew: I mean, west Coast generally isn't my favorite, uh, IPAs, [00:13:00] but I, I find this one quite enjoyable. Nice. Yeah. Do you just not like the 

Dan: bitterness or, 

Drew: yeah, I, I tend not to like the extra bitterness, uh. The higher the IBU, the more intense, like my tongue just feels like I'm, um, I got licked a shag rug or something.

Drew: Yeah. Just like overstimulating. Yeah. Just, yeah. Yeah. So this one, it's got a light bitterness, but it's still refreshing. So 

Jon: I would agree to that for sure. Yeah. It doesn't, it doesn't make you feel like you're turning into a prune or whatever bitter it can get. It's just like, Oh, it's refreshing and chill, but.

Jon: There's still the little bit of that tang Like citrus rind feel almost. 

Dan: Yeah, I would say flavor wise like alcohol wise It's a little up there for a pilsner quote unquote 5. 5 percent. Uh, but it's it reminds me a little bit of like Like you could pass this off as a session IPA and I'd be very happy with it.

Dan: I'm not a session APA drinker, but like drinking this, [00:14:00] this is really good. Like a fine, just like a 

Drew: hoppy session. 

Dan: Yeah. Yeah. It's like nice, easy drinking, but you get the hoppiness, a little complexity. 

Drew: Definitely hoppy. You can taste that characteristic, 

Dan: right? It's almost like borderline, like session, cold IPA or something like that, you know, where they, uh, they're still cutting out the bitterness, 

Drew: but like a light grapefruit juice, right?

Drew: Yeah. Yeah. I would agree with that.

Dan: Yeah, it's, it's a tough one to talk about cause it's just good, but there's not a lot of complexity to it. Like there's not really any graininess. I mean it gets the beeriness, you get the hops, like, but it's not like, Overpowering 

Jon: like, uh, it's quaffable, quaffable, crushable. Yeah, that's easy. You quaffable.

Dan: Yeah. I feel like you could hop it down. That's 

Jon: a 

Drew: great 

Jon: word. 

Dan: You could definitely crush a four pack in this. That's a 

Jon: damn word. I don't think I'll ever live that one down on you. 

Dan: Quaff City, USA.

Jon: I think you've said [00:15:00] that before, like on one of the very first episodes. And now I just like always think about that word. 

Dan: It is, uh, it is a real word. There's a brewery in southern Indiana called Qua on 

Jon: It is . That sounds so weird. That's it. Yeah. They're a, there's a I Distillery. Yeah. Attached to them too.

Jon: Yep. Yep. I really hope they make really good titles for their beers based on that qua, they're like a croissant beer koon, and you gotta like spell out the phonetic of it, like 

Drew: is. I don't know. To me it doesn't seem like a compliment. , I mean like, like wo off. Like I will, I will, I will slam a beer down like that when I tend not to enjoy the beer

Drew: Oh, I see. Like if I'm enjoying the beer, I want to sip it and enjoy it and 

Jon: yeah. And if you like have like a nice. Like just, uh, I don't know, a crispy boy, like, Oh, this is crispy. You're like, well, that's different. That's a drinkable [00:16:00] beer. Like I could, well, that's what I'm saying. Like, as opposed to like, yeah, I'm, I'm, I'm coughing this down as opposed to like, no, I am like chugging.

Jon: This is so good. I 

Dan: kind of think of, I get the 

Jon: difference. Yeah. Yeah, yeah, yeah. 

Dan: I like, when I think of it, it's just like the, like, just, you have big glass of beer with a big wide opening on it. You just open your mouth and just take a huge sip. Like, think of like. Like if you're somewhere I've never been, but English brew pub or whatever, you're drinking miles that we've talked about.

Dan: And it's just like, you just have a 20 out and you have an Imperial pint of a mile. That's like 3. 8% Yeah. It's just like, you're just taking like big swigs of it. Basically just gulping. 

Jon: Yeah. Yeah. 

Dan: Just like they say in Ireland, if you're drinking a Guinness, it should only have three rings on the inside.

Dan: That means you drink it in three gulps. And, uh, I've never heard that. That is, I like that. And so you're just taking like. Just big pulls of it basically just like, all right, that's one like, that's kind of like, 

Drew: like inhaling it. Yeah. Yeah. I can inhale a beer. I can't, I cannot chug. I, uh, [00:17:00] I, I used to do chug videos for when I bartend, do a bartending shift.

Drew: I'd post a chug video of me bartending like the beginning of my shift and I'd chug a 16 ounce of something. It's a good start to the shift. Yeah, it's a good start to the shift, uh. And as he put it on the table. Sometimes, like, sometimes I was like, Wow, that was really cold. Um, but yeah, I, I can do a pint in about seven seconds.

Dan: Just my body. I just, I can't chug cause Usually the carbonation is what hits me like I could chug something flat. 

Drew: I'll chug whatever. I'll chug an imperial style I knock down a 12 percenter in seven seconds. 

Dan: You're just gonna challenge Badlands chugs I'm 

Jon: just 

Drew: curious 

Jon: like how that would feel when the booze actually hits you Like a 12 percent not like a 

Drew: hopefully the same as this five milligram will do.

Drew: Yeah Yeah, true 

Dan: True. Say if you chug, I mean, think about, I mean, if you chug say, you know, a 12 ounce, 5% beer, like that's just like taking a shot, [00:18:00] I guess if you think about it that way. It's like the same ethanol. Well, yeah, 

Jon: yeah, yeah. It's, it's kind of more of just like a chugging, a 12% beer, like Oh yeah.

Jon: You obviously won't feel it. That's what I was asking. Oh yeah. For what would that feel when you. Throwing back like a 12 percent beer. Right. Yeah. 

Dan: You almost 

Jon: feel your body like, Oh, here it comes. Right. 

Dan: Sit down for 15 minutes. Stand up. You're like, Oh, all right. Classic Indiana. Whoop. All right. Next beer we're drinking this week.

Dan: Second one. This is one I'm bringing on because obviously saying was mad for me. Mad at me for ordering it. Sorry, yeah. Second in the main six. The first one, the Crescent, that was the Wasn't a beer, 

Jon: right? 

Dan: Well, that was our top of the show beer, so it's our way of drinking more in the episode. It's 

Jon: our, like, we have the dedicated six.

Jon: Plus one, you have a top, whatever. 

Dan: Sometimes a bottom as well. Usually the bottom 

Jon: is like the egregious, like high percent beer. But if it's a start, it's usually like Dan brings in a Mountain Dew. 

Dan: Yeah, that's true too. Yeah. [00:19:00] So this is one I brought in mostly to, uh, cause Sain was complaining at me for ordering it.

Dan: So we're going to see if it's any good or not. Uh, this is going to be fun. This is Pipeworks, who we always like. Um, this is blood orange guppy. It is a blood orange pale ale. Sounds interesting. 4. 4 percent ABV we'll see 

Drew: more cool art too. 

Dan: Yeah, very. 

Drew: I'm going to go drink more beer after this. Uh, get that pipe works at that pipe works.

Drew: Uh, Oh, that's 

Dan: right. That's right. Yeah. Having a hop station currently. So, uh, if you're listening to this, uh, Still go to hop station. It's not happening though. Actually, there might still be some leavings from it. Well, I was going 

Jon: to say, cause, uh, their, uh, great lakes has been kind of lingering a bit, right?

Jon: You, you said that they're still, they still have it there, right? As 

Drew: far as I know, they're still doing another tap takeover of that tonight too. 

Dan: Oh, really? I mean, 

Drew: a double takeover. I love 

Dan: great lakes. They should, I mean, I always like whenever, I think when Nosraju came out this, like last year, I was like, that's when I got a drink there.

Dan: Lake Erie monster. 

Jon: I feel like they're like, Flagships are like, this [00:20:00] is good beer. Mm-Hmm. . But if it's like a special one, it's like sweet. 

Dan: Right. 

Jon: Like the Christmas sale is probably one of my favorite Christmas sales. 

Dan: It is good 

Jon: one of 

Dan: Right, right. 

Jon: Yeah. 

Dan: It's very malty on the nose, like kind of smells. Oh, totally.

Jon: Yeah. 

Dan: Almost like this is a new beer and it kind of smells old. Yeah, it kinda smells like beer. That has too much on, it kind of tastes that way too. Does it , it kind of 

Jon: tastes like you're kind of chewing on the, 

Dan: just have a date on it. 

Jon: The rind or the. Like it's not the fruit and it's not the skin. What'd you call that before, Dan?

Jon: Pith. Oh yeah. 

Drew: Yeah. It tastes like you're chewing on that. Yeah. Like, yeah. The white, the inside white of the orange. 

Dan: Yeah. Yep. Exactly. Yeah. Sayin's right. It's not great. Um, but buy it. So we don't have it in the store anymore. Um, this one is, Interesting to say that already already I got to say this we always get scammers.

Drew: I mean it doesn't have I mean the colors 

Dan: [00:21:00] Yeah, 

Drew: doesn't have any nose Really? No, 

Dan: it's it really just smells like 

Drew: like smells like dishwater. 

Dan: Yeah, it's kind of like Like, uh, to put it charitably black tea, uh, like a, like a cheat, like a great value and black tea 

Jon: Lipton. 

Dan: Yeah. 

Jon: I get that. 

Dan: Yeah. It's that's kind of how I feel.

Dan: I'm like, I mean, the dishwater kind of smell. Like I always think of that when I'm like, when I smell just like tea, unsweetened tea or just kind of like 

Jon: weird. I feel like this is our first pipe works that we did not care for 

Dan: critically panned, 

Jon: full of dishwater. 

Dan: Like, how do you have, like, how do you, 

Drew: it has like a slight, almost like tomatoes smell, 

Dan: like, how do you say all these words?

Dan: Blood orange, blood, blood, orange. I love pale ales. I love pipe works. And this is just not doing what it should be doing, I guess. [00:22:00] I don't know. Maybe. Yeah. And there's no date on it anywhere. Oh, you found one.

Jon: There we go. 2, 15, 24. Okay, 

Dan: so it's fresh. I mean, it's fresh. Allegedly. This is just how it tastes. I don't know who's in the brew pub tasting this being like, ship it. Send it around to the masses. 

Jon: Maybe it's one those, uh, Uh, Limited edition kinds, kind of like if you accidentally over roast coffee and you want to get your money back on it.

Jon: So you sell it as a limited edition. So you roast, 

Dan: this is our death roast. 

Jon: Yeah. 

Dan: Super 

Jon: dark bulletproof. Put some 

Drew: water in a lot of hops out of it either. 

Dan: No, like there's. It's like, 

Drew: I mean, I get a touch at the end and I get the bitterness a little bit, but I just don't, I don't smell it. I don't taste it.

Dan: Get a little like blood orange Tang, but like still like, even for that, like, like the [00:23:00] bitterness on the finish almost tastes more like the malts they use to me than like the hops. Like it's like, whatever. 

Jon: I kind of wonder what this could do, what it could do if you added, like, if you treat it like a gosa, like do some like salt with it.

Jon: I don't know. Yeah. Yeah. Like, cause it tastes like it could be one if you did some sea salt with it. 

Dan: Right. 

Jon: I get that. 

Dan: Yeah. I don't know. Like that. 

Jon: Cause it tangs the back of my tongue like a ghost of wood. And then it's just like. Well, that was for two seconds, and I wonder if the salt would, like, bring out some more of the fruit.

Drew: I also wonder how much blood orange they added. Couldn't be much. No. 

Dan: Like, in I 

Drew: mean, not like, how much of it was fruit. 

Dan: Right, exactly. Yeah, it's like, I know they're doing a blood orange pail, so it's not gonna be like Not gonna be friggin smoothie sour, but that being said like you can have the flavor like 

Jon: just [00:24:00] quaff the last of 

Dan: that.

Jon: Yeah 

Dan: They like using like Amaretti's in this or something, but not enough either They're using like that one like sample amaretti's blood orange that you get and just like Shook that at the mash time. And we're like, this is fine. We're going to do this here.

Dan: All right. 

Jon: How would you rate this? We haven't known any of our rating yet. 

Dan: I'd rate. The first one is like, the first one's probably like a nine for me. That was not the, Oh, really? 

Jon: Okay. 

Dan: This one I really enjoyed the IPA. Yeah. I like that one a lot. Like that's 

Drew: phase three one. Yeah, that one was really good.

Drew: What's your rating scale? One through 10. 

Dan: Yeah. We're, we're very complicated here. You could also give it a letter grade if you want to say we are a little bit 

Jon: because we try to avoid seven Like it's a joke. 

Dan: Yeah Yes, try to avoid the seven always but that's just because 

Drew: why that's a little better than mediocre 

Dan: yeah, it's like it's like well, I try to avoid the seven because it's like seven's kind of like It's good cop out where it's like, did you like it eight or did you [00:25:00] just think it was okay?

Dan: Six or whatever. It's fine. Yeah. I mean, 

Drew: it's just easy. I'd give it, I'd go with you on an eight. Yeah. I don't seek out West coast, but I didn't not enjoy it. I thought it was good. 

Dan: Right. And you saying you don't really like West coast and really like that, like, and I love West Coast and liked it. Like, I think it's just a testament to how good it was.

Dan: But this is the last one we just had. Jon, what was your, on that phase three? What'd you think about that? 

Jon: Uh, the, well, whatever this is called, Crescent. Yeah. I would say eight, eight.

Jon: I don't know on the last one. 

Dan: Two or three on the last one, I'd say for me. 

Jon: Yeah. I was kind of thinking a three. I don't 

Dan: hate it, but it's not good. 

Jon: I would just be curious what they could do on, if they ever, Do a version two of it. 

Dan: They could add more hops. Cause I'm just 

Jon: like, like I said, with the ghost, the thing, like I get that [00:26:00] vibe of it, so it's like, I don't know.

Jon: Could have stayed in the oven like another week. I don't know. Three. I'll just 

Drew: say three. This here? Yeah. Yeah. Yeah, I would say a three or a four. I mean, I don't think it accomplished what they were looking for. 

Dan: A hundred percent. 

Drew: Totally 

Dan: agree. 

Drew: I think it could use maybe like a Like a double dry hop or an extra edition of some citra hops 

Dan: Yeah, totally when we smelled it like I think we all smelled it.

Dan: We're like this doesn't smell like anything 

Drew: Yeah, no, it didn't it doesn't have the hop nose. It didn't have the hot flavor I got a touch of the hops off the end and it could have very well been the blood orange Yeah 

Dan: Yeah, exactly It's like like you said the pith like you just get a little bit of that like that Maybe that's the bitterness like and not whatever they did.

Dan: They did it wrong Uh, and especially with mosaic and citra hops. It's a cool label. 

Jon: I think it's 

Dan: great. It's fun. Yeah. I 100 percent going 

Jon: [00:27:00] strong. 

Dan: Oh yeah. It's been fun. It's been fun. Labels. I mean, we love, like, we talk about Pipeworks a lot and we like a lot of their beers. 

Jon: This is the first flop that has come through on the show.

Dan: First one we've actively disenjoyed. 

Jon: I mean, your Lizard King is, that was Pipeworks, right? Yeah. That was like on the Bracken. That went pretty far. 

Dan: Oh yeah. That's, I mean, that's one of my favorite IPAs. I love Lizard King. 

Jon: So there, yeah. Cool. All righty. Next one, 

Dan: third one we have, this is an actually good IPA.

Dan: Uh, this one is from heretic. This is a new one. We talked about it last week. Well, sorry, we talked about it in a future episode that we recorded prior to this, that is coming out after this episode. But this is a new, it's just heretic who we love, and this is just our straight up IPA. And what I loved about it is it's really good.

Dan: It's 6. 8 percent ABV and it is 1099, a four pack, like, Oh, a solid, this is West coast. So Drew, we'll see what you think, but, uh, it's a solid clean West coast style IPA without a ton of bitterness. Like it's not overly bitter. I just love the price, like for how good it is. It's just like a nice, easy [00:28:00] drinking IPA that you don't have to think about too much.

Dan: And Drew's got to drink his water. Now he's going to have some IPA flavored water. A little hop water. Yeah, there you go. 

Jon: Is that how a hop water is made? 

Dan: Yeah. Just, just, 

Jon: that was 

Drew: a. 

Dan: Tickle some hops across it. 

Drew: Wasn't bad as a hop water. So yeah, well, that's, I love it. This is an IPA. I love a good hop water.

Dan: When, uh, when's hopper going to release the hop water? 

Drew: I don't know. I've talked about that. Uh, it'd be, I think we should do a hop water, but it hasn't, hasn't happened yet. But I mean, I mean, the market's fast. It could happen. I imagine it'll happen here soon, so. 

Dan: And I think with smaller breweries it's better, I think it's easier and smarter and better to do a hop water than try to like get fully into the N.

Dan: A. game. It's like, hey we have this N. A. option if you want it. It's beer y, it's hop y, but you don't have to be like competing with like, Yeah, I think if we were going to do an 

Drew: N. A. option, we'd do an N. A. seltzer. 

Dan: Yeah, for sure. 

Drew: [00:29:00] Okay. We've talked about doing an N. A. seltzer before, so. 

Dan: Yeah, that'd be good too.

Dan: Like what, like a, like a hoppy seltzer or like a fruited 

Drew: seltzer? Like a fruited seltzer. Nice. Like a, like an orange. We've talked about doing tang. Mmm. Like a tang seltzer. 

Dan: Nice. That would be really good.

Jon: I like it. Yeah, it's just a. There's a flavor to it that I really. It's got a great smell. Great nose. Yeah. 

Dan: Just this is everything then like people come. I mean, I know heretic. They're not a tiny brewery, but they're not a giant brewery I'm like if you can make beer this good at this price doing whatever you did awesome Like, you know, I understand lots of places like, you know, there's hops are very expensive There's lots of things that go into it.

Dan: It's like if you can just make a good clean IPA and it's not crazy Like blow the doors out. That's how I kind of feel about I think we've had on the show before, super local from hot, from our friends at 

Dan: . And like, that's a really good, easy drinking American [00:30:00] pale ale. Right. 

Jon: Yeah. That at the taste.

Jon: Yeah, that it takes you. That's a great one of my requests from all the options that you gave. And I was surprised by that one. Like. I don't know. It tasted like a hazy 

Drew: and 

Jon: No, 

Drew: it's, it's a good, uh, good, uh, sessionable pale ale. Yeah. The, uh, the, uh, hops are all locally sourced. We get Chinook from here in Indiana and Yeah.

Drew: We get Michigan Copper and, uh, mix it all together and makes a And it's got great color on it and good, good flavor. 

Jon: Mm 

Dan: hmm. 

Drew: Also 

Jon: just respect that you're going, like, fully local on the ingredients. 

Dan: Oh yeah, and that can get expensive too, when you're not, you know, not going with like BSG or somebody huge or whatever you're ordering it 

Jon: off from.

Jon: Yeah, just doing like cheap imports because it's 

Drew: cheap and keeps the Yeah, 

Jon: it's one of 

Drew: our, it's one of our core five, well, we had core four beard, uh, we've added a fifth core beard this year, added a timeless classic, uh, American lager. Oh yeah. I saw 

Dan: that label. Is that coming to Cairns? 

Drew: Yeah. 

Dan: Cool. Awesome.

Dan: I'm [00:31:00] excited for that. 

Drew: Yeah. That'll be in Cairns, uh, here soon. Sweet. 

Dan: Yeah. I saw that email roll through recently of what you guys had coming up. So I'm like, I really hope, cause sometimes I'll see stuff on there and then I'm like, I wish this was in Cairns, but I'm, I think I was, I think I would kind of like used to give you shit when before super local was in cans.

Dan: I'm like, when is this coming to cans? Like when it was just dropped forever for us to 

Drew: nail that down and get a label on it and nail down the label. The label I think is really sharp. I mean, it gives all the ingredients of the label stands out, but it's looks like the state of Indiana. So yeah, 

Dan: it's like kind of a like.

Dan: Eddie Vedder great guitar pattern. Is that the right like where it's like 

Jon: Van Halen? 

Dan: Well, it's like it's like a red guitar with a lot of white stripes. Yeah, that's okay Does Eddie Vedder have a guitar like no that that's Pearl Jam. He's a normal person 

Jon: keep going I want to hear more about what you got with Eddie's 

Dan: Edward scissorhands guitar Uh, he would rip the guitar.

Drew: He's going to, you're going to make him list off all the Eddie's, [00:32:00] 

Dan: uh, Eddie, the mascot from iron maiden, um, Eddie, the thing that can drown you if you're, um, going down a river and some rapids. Cause it catches you behind a rock. It's called an Eddie. Uh, Oh, is that really? Yes. E D D Y. Uh, deep Eddie brewery.

Dan: Um, 

Drew: name the best one. 

Dan: Which one? The, uh, um,

Drew: from a vacation. Oh, there we go. 

Dan: All right. The shitter is full. All right. Next thing that we're drinking this week as we finished this one, I said, Oh, right. I guess I'll put a mark. Like I, this one's definitely like an eight or nine for me. I love this one a lot. Sorry. Yeah. Drew, what do you think of it with being 

Drew: as well as being a critic of a West coast?

Drew: I think it tastes pretty good. You can judge 

Dan: it on its qualities. I 

Drew: want to give it a seven. 

Dan: We had a long discussion last week about, there was a beer that I did give a seven. Cause like, this is just, [00:33:00] this is this. So like, I 

Drew: would try this one that I gave an eight again. This one has uh, an acidity that I'm not crazy about.

Drew: It gives me some like, acidity. Acid burn as I drink it. So, and I'm sure it's the hops, which isn't, I'm not opposed to having, but it does have a, like a greenish, I mean, a little green to it. Yeah. 

Dan: Yeah. Yeah. I totally get that for sure. It's like a little, just 

Drew: a little chewy. Yeah. Yeah. 

Dan: It's like certain when, when you get like the telltale sign of certain hazies too quickly, or they just like flip it really fast and they put it in cans and you drink it the first day.

Dan: I don't know how 

Drew: new it is. 

Dan: I, this just, we got this like two, three weeks ago maybe, so I think it's still a pretty fresh can. 

Drew: You could probably sit in a can for another two weeks and yeah, fantastic. So, 

Dan: yeah, some hazies, you're just like, like, yeah, really good. Sometimes hops 

Drew: needs, you know, even after you can, like sometimes you need, like I'll tell people, man, I would let that one sit for a week or two.

Drew: Yeah. Um, [00:34:00] and just let it settle down. Interesting. Interesting. Yeah. 

Dan: I mean, I think that that's the brewery's job to hold on to it until it's good. 

Drew: I agree. But economics. 

Dan: Oh no. I don't like warehouse space. Like I like to joke about that with like, uh, places like goose Island or certain ones where they're like ages, you know, age for two years or whatever.

Dan: I'm like, no, you ages for two years and then release it and tell me when it's good or whatever. Like, but yes, warehouse space. You guys got a big barn behind your place. I, and your place is a big barn. So, 

Drew: well, that, that big barn is not part of HopLorererererere. Oh, it's not. The owner of that building, uh, actually stores, stores, uh, vehicles and a boat in there.

Drew: Oh yeah. Uh, we only operate, we have a portion of that building that we use, but. Oh, that's cool. I didn't know that. But, uh, But yeah, it's mostly used as a garage 

Dan: right for sure one of those classic Midwest things of like [00:35:00] Oh this person who lives in the Midwest and has like just slightly too much money They also have a small pole barn for their cars 

Drew: the the owner of that Building that, that whole property has been in their family for years.

Drew: I believe the old mill was his grandfather's. Oh wow. He just kind of held on to it. Yeah. Yeah. 

Dan: That's awesome. What did they, do you know what they farmed? Well, I don't. 

Drew: What do you farm with 

Dan: a mill? Like, what do you use the mill for? Like, what was it milling? 

Drew: It's just the, I'm not sure, whatever it was milling.

Drew: I mean, whatever. Grain, as far as I know. Yeah, grain. Because occasionally, like, Like, I'll be sweeping on Sunday nights and there'll be grain holes that'll, like, filter out of the ceiling. Like the ghost mice found it. Oh, weird. Weird. 

Dan: Just like slowly. Yeah, like 

Drew: slowly. I'm sure. I don't know. You can, you can, I don't know.

Drew: Sometime when you're there, you can go for a tour. [00:36:00] Go up all four flights and go up into the middle and it's dark and spiders. I'll 

Dan: stomp my foot three times and it'll just like corn will rain into the bar. 

Drew: Kind of, sort of. Yeah. 

Dan: Classic. 

Drew: Crazy. 

Dan: Classic Indiana Towns. Classic. Head on down to Leesburg. Head on 

Drew: down to Leesburg?

Drew: Take 

Dan: that red brick road. The red brick road. Straight to the end. You're gonna be right there. Uh, past the There is that I've never been to the bar, but I've only driven past it because I've The keg. Yes! There's a bar Like, one of the best bar openings because it looks like a barrel. Like, the entrance.

Dan: It's to the bar. It looks like a large barrel. Oh, really? It's really cool. It looks like it's 

Drew: not, it's not like your classic beer bar. It's more of your, it's a dive. It's a dive bar. You can still smoke. You can still smoke in there. Uh, and they do plenty of cigarette. I mean, you'll go in there sometimes on a Saturday and it just cut the smoke with a knife.

Drew: Like with 

Dan: bars like that anymore though, it's like if there is [00:37:00] one place that you can smoke, it's a good bar. I like the 

Drew: old, I don't, I don't know, I don't smoke cigarettes anymore, but I still enjoy going into a bar that has a lot of cigarette smoke. I mean, I have 

Jon: a sentimentality for, uh, and pretty strong nostalgia for the, uh, my family, like every Friday we go to Pizza Hut, like 90s and early 2000s and just the smell of the smoking section.

Jon: We walk in, I'm like, give me a pizza, I'm ready. Smoking 

Dan: or not. 

Drew: When I was a kid, you could smoke in the mall. 

Dan: Yeah, you could smoke in the 

Drew: movie theater. They had smoking on flights. Smoking on the 

Dan: airplane. They had a 

Drew: smoking section in an airplane. Like you're in a tube. We're 

Dan: circulating all the air that's in the tube.

Dan: You're in 

Drew: a flying pill. 

Jon: Yeah, totally. Yeah. 

Dan: Yeah, I got, we've got a rental car right now and I got into it today. We had to drop Caitlin's car off for some work and it just like immediately I'm like, somebody was smoking in here before, like somebody was smoking, whoever had this car last was smoking cigarettes because like, there's no way they weren't.

Dan: [00:38:00] It's like a, like a, it smells like a current bowling alley. It's like, even though they stopped smoking in bowling alleys, like 20 years ago, every bowling alley still smells the exact same. It's still because the floor 

Drew: just soaks it in. Just like made all. It's because the furniture's all the same. Right.

Drew: Oh yeah, exactly. Yeah. 

Jon: Uh, Shoes are 

Drew: all 

Jon: the 

Drew: same. Yeah. 

Jon: Frankly, I was feeling genuinely a seven on that. 

Dan: Yeah. I mean, it's, it's solid. 

Drew: Like 

Jon: I know 

Drew: the joke on the whole seven thing, but 

Jon: right. 

Drew: Well, I mean, like if, if you're doing it to where like six is a like kind of Middle of the road where eight is something you'd re get it to me.

Drew: It's somewhere in between right exactly Yeah, like I would consider it wasn't bad I just wouldn't reseek it right or I might seek it in a month and see how it tastes in a month That's 

Jon: kind of where my head was that after you suggested about like letting it Like maybe it could sit a little bit longer.

Jon: I was kind of like, okay after you said that I was like, yeah, I think This would be worth trying to get again road, but I didn't hate [00:39:00] it, 

Dan: right? 

Jon: So 

Dan: Yeah, it's 

Jon: I did like it 

Dan: perfectly serviceable. Great price. Like solid IPA if you're craving, and sometimes I'm just like really craving something hoppy and I'll just be like, what's my fridge?

Dan: If I had this in my fridge, I'd be very happy with it. 

Jon: Yeah. That's the thing too that I would wanna remember is the price is just like I'm, I'm not gonna complain about it for that price. Right? Yeah, exactly. 

Dan: If it was a $18 four pack, like maybe I'd be like, yeah, then it's a six, not as enthused. Yeah. . Yeah.

Dan: Then it would be a 

Jon: six. 

Dan: Right. All right. Next one. I'm drinking this week. We're blasting through these. I don't know. Maybe I'm just having too much fun. I don't know how much time we've got. Uh, this is one from a brewery that we talked about last week. That is new to Indiana, new to us. Uh, this is now if I find the brewery, oh yeah.

Dan: A seven Island brewery. This is Gemini space invaders. It's a double dry hop, double IPA, Citra, Motueka, Eldorado. Yeah. This is really cool. Art's killing it with that really good one. This is 

Drew: sharp. 

Dan: This is, uh, Sorry, I was, I was saying this is, and then I'm [00:40:00] reading because it also says the words this is. So I was.

Dan: This 7 island beer is produced as a partnership with Mason Aleworks. So that's, I think they're brewed at Mason. Oh, okay. There it is. Beer zombies kind of thing. I'm 

Drew: curious about, I mean, I like Mason Aleworks, but I like their stouts. I'm not curious, I'm not really crazy about the rest of their beer. 

Dan: Okay.

Dan: They do a lot of, yeah, they're, I think we talked about that last week, where like, we like a lot of their stuff, but certain ones, the one 

Jon: that we had last time Did not hit right. Did not hit, yeah, we did not hit right. It was that. Um, I feel like their doubts are really 

Drew: bounced. 

Jon: It was that WD 40 style one.

Jon: That's right. It did. Were and we were like, 

Dan: yeah, this tastes like, yep. 

Jon: Water. 

Dan: It was mediocre. Especially all that epic that we had just drank. We were just like, these are all really good. And that one was like, it was nothing but this one. 

Jon: Yeah. We were unenthused, right? Yeah. This artist, this ones easier.

Dan: Smells kind of wild. It's got a little bit of, it's kind of a nice like orange hue to it a little bit. 

Drew: It's got good color. 

Dan: I'm always, I'm always down for it. Kind of, 

Drew: kind [00:41:00] of lackluster on the nose. Yeah. 

Dan: I'm trying to pick out like the mall or the, especially when they say all those different hops in it, the hops that sound good.

Dan: It's like, what is going on here? But these are new. New brewers are always trying out. Yeah, 

Jon: the only thing I'm really picking out is, I don't know what flavor you would call it, but there's the flavor. 

Dan: I think I just took it down. 

Jon: No, there's a Took it down the wrong hole. What? There's a, heard, heard stuff.

Jon: Uh, there's like a smell to it. The nose, I don't know what it is. 

Dan: I gotta say, the flavor is way better than the smell. It 

Jon: smells creamy. I don't know what that means. You know what I'm talking about though? Like It's a, it's a type of hop. I think 

Dan: if you're going to joke with me, it 

Drew: smells like Cognac. 

Dan: Oh yeah.

Dan: Has that little bit of 

Drew: that, like that alcohol, like I can just like, right, right, right. It has a kind of, yeah.

Dan: If you're going to, if you're going to mess and joke with me about quaff, I'm going to mess and joke with you [00:42:00] about smells creamy. 

Jon: It smells like blue. Yeah, this is classic. 

Dan: I think 

Jon: it's, I think it's the Citra that I'm smelling. Yeah. It's right underneath the yellow text on the other side. Yeah. Citra, Eldorado.

Jon: And I didn't know what the, 

Dan: I 

Jon: don't know what that second one was. I think it's a Citra I'm smelling though. Which I know it doesn't smell like cream, creamy, but 

Dan: I'm not opening a bag of Citra and being like, this is oat milk. That's what this is.

Jon: Oh, I do like that. 

Dan: Yeah. The flavor is a lot better. Like the smell is very nothing. The flavor is a plus. I mean, it is, it's not like, like that one Mason we had last week that we were like, the smell sucked and the flavor was just meh. Like, 

Jon: yeah, it's very subtle though. It is super subtle. Yeah. Like, I don't know, like it kind of sneaks.

Jon: And if you don't pay attention, it's like, well, that tastes like water. Yeah. I like, I like my new England's 

Drew: to be a little [00:43:00] bit, I don't know, more punchy, a little bit more mouthfeel as I say, not about a punch 

Dan: to either. Yeah. It kind of, it kind of just like 

Drew: a little more pillow. 

Dan: Mm-Hmm. . 

Drew: I'm a little more pillowy and I don't know.

Drew: I like, I like when the hops, it's super juicy. 

Dan: Yeah. Oh, I totally agree. 

Drew: I think if this had more nose, it would be more favorable. Right. I think it'd be helpful for sure. Well, that makes a big difference because like you're smelling it as you're drinking it. Mm-Hmm. , 

Dan: you 

Drew: know? 

Dan: Oh yeah. Like that. I will say that this one.

Dan: Tastes more citrus, orange, blood orange y than the blood orange pale that we had before. Like, I'm like, this one is just hops and it tastes more of that flavor than Like any 

Jon: noticeable fruit or citrus is much more distinct in this one Mm hmm. Than the blood orange. I'm not chewing on the pith. 

Dan: Right. 

Jon: Pith.

Jon: Pith. Pith. Pith. Pith. Piff. Is it Piff? Yeah. Ya. Same piss with a lisp. Yeah. Basically. Pth. . Piff. Piss with a lisp. [00:44:00] 

Dan: Say your piff. Your pth is on my lip pit off. Yeah. . That's what, yeah, that's what you have to do. If you're a bartender, you have to pit off, you have to cut the pith out of every lime and lime and orange wheel and everything that you cut.

Dan: Get that out of there. Then it's tough. If you're cutting it the right way, then you gotta, you know, if you're using it for a squeeze. 

Jon: Oh, my second ring. Second ring. 

Dan: Slamming it down. A whole one ounce each gulp. Yeah, 

Drew: it's It drinks kind of crisp. Yeah. 

Jon: I was gonna say, I don't know, I don't know how I would rate it yet.

Jon: But I would say if they're going for like subtlety and nuance, like I'm a fan of it, but I think the only issue is is that the way that it looks like the way it's marketed and the way that if I didn't know any better, I feel like I would have completely missed the point if that was their point. And then I would have been [00:45:00] upset or disappointed.

Dan: Like I'm going to kind of give it some crap because I think, I mean, also again, like wall, like this, I think I'm going to. If I'm gonna put a rating on it, I'd say 6. I think it's overall pretty good. I wouldn't, I mean, the flavor's fine. Like, it's nothing crazy, but I can't say it's actively bad. Like, it's not like the other one we had that was like, I don't like.

Dan: Like this, I like. I will drink this. If I cracked it open at home and poured it, I'd be like, nothing to write home about, but I'll finish it. But also, this is also above 20 a 4 pack. I forget if it's like 22 or 24, but this is like, It's either like 22 or 24, a four pack, which I'm like, it's good, but it's not that good to talk to you about hopper beers for that price.

Dan: They're very, very good. Like if they have anything in that range, like 

Jon: there's confidence in that price point, right? Exactly. 

Dan: You're like, you, I know you did this because you put a lot of hops in and it's going to taste like that. But 

Jon: I know Drew chose this number because 

Dan: Right. He did the math. He's, he's sitting there.

Dan: [00:46:00] He puts the one day a month where they're not 

Drew: using artificial fruit. 

Dan: He comes in there and he puts on his little hat with like the green 

Drew: visor. We'll, we'll sometimes add flavoring in conjunction. Like on top of, yeah, totally. Oh, totally. Like, like I'm pretty sure on that strawberry, we added strawberry flavoring on top of adding strawberry.

Drew: Cause strawberry generally comes out pretty sour, not super sweet. You usually get that. That, the white center of a strawberry, that's the flavor you usually get when you get strawberries. Oh, okay. Like, I don't know, not every strawberry is super sweet. Right, true. Right. So, sometimes you get those strawberries, you're like, wow, they're all red, but they just kind of taste like, like strawberry 

Jon: without sweetness.

Jon: Yeah. I normally associate the flavor with sourness, and I feel like that kind of diffuses. It's a beer that's a little bit more on the sugary side, like that line. Right. Yeah. 

Dan: Yeah. I kind of feel like [00:47:00] sometimes with certain. 

Jon: Where was I going to go with this? 

Dan: Hoppy ones. Where were we talking? 

Jon: Well, I think, I think when you use fruited stuff like that, um, like what Drew was describing, it's like, yeah, like blueberry, I think is a, is a flavor.

Jon: There, 

Dan: go ahead. Sorry. No, no. If I, if 

Jon: that jocks something. Blueberry 

Dan: is where you're taking me because I think of blueberries where I'm like, if you, there's plenty of blueberry beers and if they just only use tons of blueberries, fresh blueberries, and you don't know that, like, It maybe won't taste like what you think a blueberry tastes like.

Dan: Like I feel like you have to add some kind of, but then you couldn't go overboard. Like what I'm thinking of is some beer that uh, Founders did forever ago, probably like a decade ago now. Lizard of Cause, maybe it was like 2016 or something like that. But it was like a blueberry stout and it just tasted like blueberry.

Dan: One it was terrible, uh, and two it was just like very much, like it was one of the first like big Founders Bomber stouts that people were really excited for, cause this was right around the time when like CBS was cresting and like a few other, before they were putting them in four packs they were still just the [00:48:00] bombers and people were like really excited about it and it came out and everyone was just like, this is it.

Drew: C. B. S. C. B. S. Okay, you're talking C. B. S. Before the Mountie fell off the horse. 

Dan: Right, exactly. Yeah. Yes, exactly. Yeah. Like those ones, but I mean, KBS is definitely in that range, but like, C. B. S. was still like the, the super rare upper echelon of that. And um, they were, but I guess this blueberry one, it kind of finally came out and it tasted just like chocolate, blueberry syrup, waffle.

Dan: Bad like then the worst way like if there was body cool 

Drew: I'm, generally not a fruit and stout kind of guy at all, but I I have said that the tasting blueberry uh, I had a blueberry stout by uh, Mike over at foreign local And I thought that one was actually really good. It was palatable. Uh, I think the blueberry, I think the blueberry just comes off a little differently than other fruits.

Dan: Yeah. I mean, it almost 

Jon: tastes like sour, like borderline [00:49:00] rancid almost. I feel like if you don't juice it with some kind of sweetener. 

Dan: Yeah. Sometimes I feel like it, I mean, the majority, I feel like the majority of blueberries. Like, it's not 

Drew: the right word, but it's more of a sour, sour than a sweet. 

Dan: Yes, 

Drew: exactly.

Dan: Like even if the best part to blueberries, it still comes out like pretty tight. You're not just getting that, like. Like maybe if you had like blueberry raisins or something that's that's where maybe you could get those flavors from if you really like waited But still 

Jon: so, how are 

Drew: you rating this Drew?

Drew: Uh, you know, i'm gonna go with you on a six or whoever said a six um, it's kind of It's kind of it's kind of disappointing for a for an ipa. It almost tastes like an ipl to be honest with you So yeah, it lacks the nose I mean, the fact that it's missing all kinds of different things makes me think it tastes like something other than what it's representing, 

Dan: right?

Dan: It doesn't taste like the [00:50:00] cost either. Like if that's, if that's something, yeah, 

Jon: that, that number. Surprised me. Right. Yeah. 

Dan: Let's see. I'm going back through last week to see if I can find what the price was on that one 23. 99. Yeah, so like it's like maybe it's a mixture of they're a 

Drew: tall IPA, 

Dan: right? And they're not like Maybe it's cuz like they can't be as cost effective because they're gypsy brewing or Romani brewing if you will If you're doing like this kind of like try, you know If you if you don't have as many you have more higher costs like to what you're doing to make this beer Sure, I understand 

Drew: feel like you're gonna be at like 22 Probably for one of ours like that.

Drew: Keep on swinging that I Yeah. And that's like a really 

Dan: big IPA. Like it's not like that one doesn't feel like it pulls any punches anywhere. Like it's a very nice. Stephens, 

Drew: uh, new England, [00:51:00] IPA game is really come on strong. 

Dan: Oh yeah, he's doing it. Like every nice. 

Drew: Yeah. 

Dan: Can highly recommend them to anyone who comes in.

Dan: They're looking for good IPAs. I'm like, you're looking for, especially. 

Jon: Yeah. I feel like that number I was going to say, I was going to say seven because it's like, I don't, it's not, it's not an eight. It's definitely not an eight or higher in my, in my view, but it's like, I want to try it again. Which means like, it's not like a six or lower, but when, when you said the price, I was like, Nope, that is a six for sure.

Jon: Just cause it's like, I don't know. I'm, I'm definitely, I agree with like all of the feedback on the beer, but I'm definitely like, I want to. Sit down with it and actually like see what I can find, especially with that comment earlier of like, it's very subtle, but I don't want to pay that much just [00:52:00] for studying.

Dan: Right. Exactly. I'm not in college 

Jon: anymore. 

Dan: Get a single, try it out. But it's, yeah, it's like, if I bought a full four pack of this, like expecting like something really good, I'd be like, kind of let down after the first one. I'm like, I got three more of those. Like, yeah. All right. 

Jon: Yeah. I don't want to spend that much to study.

Dan: Guess I'm soldiering. Yeah, exactly. Right. 

Jon: Yeah. Cool. Next one. 

Dan: All right. So we're finally stepping out of IPAs now. We're doing something completely different. 

Drew: See a 12 ounce can coming. This 

Dan: is a 12 ounce can. This is a new one. This is heretic again. Surprisingly, here we go. Uh, these are ones that I was pretty excited for.

Dan: This is their cocktail series. It is still beer. Uh, it's a malt beverage with natural flavors. Uh, this is a raspberry lemon drop. So they have a few, they have do a margarita, they do a blue Hawaiian, they do a lemon drop, and this is a raspberry lemon drop sister cocktail and these things are, um, 12 fluid ounce, four packs.

Dan: They're like 12. 99 a four pack, 12 percent ABV. So that, that was what like caught me. 

Drew: They're probably doing a seltzer base. 

Dan: Seltzer base and then like beefing it up in [00:53:00] one way or another. Cause we've 

Drew: done, we've done a, uh, we've done a few different, you know, seltzer bases. We did a seltzer base for an account one time that It was just a plain seltzer, and then they were adding their own flavoring, like, snow cone flavoring.

Drew: Oh, interesting. And making, like, mocktails. 

Dan: Nice. 

Drew: Uh, since they were just a beer and wine place. And then, uh, we've also done, so when we brew our seltzer, Yeah. We, uh, brew a smaller batch at, like, 18 percent. And then we dilute it. Oh, okay. We just add, like, Water to it and dilute it down, uh, to get that ABV to where we want it.

Jon: Wait, can you remind me what, what beverage is this? 

Drew: Uh, Blue Splashdown, like we've done, we've done our Splashdown series, so we've done Blue 

Jon: Splashdown. 

Drew: We've done Blue Splashdown, we've done Purple Splashdown, we've done Green Apple Splashdown. Uh, I [00:54:00] believe the next one coming out is going to be Strawberry Banana.

Drew: So, uh, 

Dan: The splashdowns, like, yeah, I the show. I know we I remember the 

Drew: blue one very well. We've recently talked about changing up our seltzers and doing more of a gluten free option. Mm hmm. And, like, flavoring with fruits and honey versus, uh, and doing more of a natural route, so. We haven't done that yet, but uh, I'm not sure what's coming with the next seltzer I just know that they were brewing a seltzer base this week based on the fact that I got customers asking but uh I've seen places do like a 20 percent seltzer and then make mocktails out of it Make it flavor like flavor it so it tastes like a Manhattan or flavor It's a you know, it tastes like your classic cocktails that you're right.

Drew: Gotcha. Yeah 20 percent seltzer Basically what 40 proof. Okay. I 

Dan: think like, that's gotta be something. Cause I know like bars have lots of bars do [00:55:00] like in the same principle of, uh, just having like on tap, like Long Island mix, like pre their own pre made Long Island mix. And then, but then like, uh, uh, Kirk Kirkwood's like, it's like a famous bar in Bloomington, but they have, they have multiple now and there's one in Indianapolis and I like, they have a huge menu of like different flavor, Long Islands, and I'm pretty sure they just go like.

Dan: Pre made mix, and then whatever flavor you wanted, whatever, like, root beer, strawberry, whatever, like, so, like, Smarter way to do that for sure, especially with bars, or for breweries, who like, don't have, you can't get like a three way liquor license or whatever to serve like actual alcohol, I mean, actual hard spirits or whatever, like, just do that.

Drew: I mean it does, I mean it has, has, well it has like a vodka appeal. 

Jon: It really does, yeah. 

Drew: I mean, I, I, I feel like I taste vodka. 

Jon: There's a twist in that that I'm like, oof. 

Dan: This kinda has that like, 

Jon: baby aspirin. 

Dan: Like child like chewable Tylenol 

Jon: like you [00:56:00] drop it in some water and kind of fizzes up on the nose 

Dan: Like yeah, the the flavor is good, but on the nose I kind of get that but I wish there was more lemon Maybe I'll just say that but like I get the raspberry.

Dan: I wish there was like sharper lemon 

Drew: I think the raspberry and the lemon together make it almost taste like cranberry 

Dan: Yeah, 

Drew: there's like a 

Jon: tiny Subtle like astringency to it that kind of give it that cranberry tang. 

Dan: These would be a really good I mean, it's slightly more sour 

Jon: like straight alcohol. I Don't I don't know about the lemon adding but I think it could use less of whatever that raspberry Flavoring is for sure.

Jon: So I feel like if you add more lemon, it's gonna kind of make it Conflict with whatever that flavor is. 

Drew: But I do want more. Is it kind of, it kind of tastes like if you added like, what is it? The, if you may mix, uh, what was it? Framboise raspberry framboise with like, I [00:57:00] don't know, vodka. 

Dan: Yeah. Which sounds like something that I would have deliciously done in college.

Dan: I would have 

Drew: thought of it. I would give it a try. 

Dan: Choke 

Drew: it down. 

Jon: I actually like the off 

Dan: smells creamy. 

Jon: Actually like this. I think, um, More in the sense of that, it makes me want to try the other stuff. 

Dan: I want, like, I want to try the margarita. I really want to try it, but it also makes me think like the margarita one, like it's one of those, like, I bet that you could get the margarita good.

Dan: If you like salted the rim of your glass 

Jon: or poured over like a lot of crushed ice. Oh 

Drew: yeah. I don't know. They made one that tastes like an old fashion. 

Jon: I was thinking that when you were talking about the, um, Adding like stuff to make a Manhattan flavor. Was that when you were, when you were just, whoever it was, either one of you, my brain was going to the old fashion just cause that's what I like.

Drew: Touch of orange. Yeah. The sweet, simple syrup sugars. 

Dan: [00:58:00] That'd be good. Like those, uh, Have you had any of those, um, the Hubline, uh, like pre made cocktails? There's like, there's a Wheatley Vodka, like Vodka Sour. There is an old, there's a pre made Old Fashioned with 17. 92, uh, there's a Manhattan I think with 17.

Dan: 92 bourbon as well. Those are both, those are all really good, uh, pre, if you, for pre made cocktails. They're the kind of ones that I'm like, if I was a little junky dive bar, I would keep these around all the time in case someone, you know, if I'm not stocking tons of fancy stuff. But I have like someone who randomly comes in and wants an old fashioned and be like right Pour it straight out of here onto some ice with an orange twist and here you go Like this is gonna be better than whatever can be made at this bar like better than lots of bars that are just like What do you have like 

Drew: and I think a lot of bars are actually doing that with uh, Cocktails, I mean, we make a rum punch that we serve right out of our tap lines.

Drew: Oh, really? Nice. So I think some bars, I mean, like I, I serve, I sell to, I've got an account that I sell to and, uh, [00:59:00] one of their lines is actually, they make themselves and it's just, uh, Tito's vodka and, uh, juice mixed together in a, and they just pour it off the tap. Oh yeah. So, uh, I think, I think people are kind of doing that.

Drew: Like making, like. Quick cocktails that they can make real quick to speed up low ingredients, 

Jon: higher overhead, and just crank the customers right through the bar. 

Dan: Yeah, if you don't have a bartender who's wearing like a bowtie and like, Shirt sleeves, suspenders or whatever. Get her done. Yeah. 

Jon: Yeah. Totally.

Dan: Yeah. Just make the thing as, as good as you can, as quickly as you can. Yeah. There's a, uh, what is that minimum viable product? Yeah. Like just make it good enough that doesn't taste terrible and I'll happily pay 8 for it if it's, if it's fine. Sure. No complaints. If you're doing that, it's 12, like if you're pumping something out of a [01:00:00] tap and it's not a beer that has like tons of crazy stuff with it and you're charging that much, like, okay.

Dan: Yeah. Okay. Sure. Jan. Yeah. Like that's, that's kind of what's going on with that. I'm like, uh, what are we, what are we doing here? 

Drew: I bet this would be actually better served over ice. 

Dan: I would love like ice and like a lemon twist or something like that. Cause I, that's just me wanting more lemon in this. 

Drew: Yeah.

Drew: I mean, I could sit on a boat with this and some ice. 

Dan: I bet this would be really good mixed with that ginger lemonade. Yeah, like that'd be, 

Drew: it would, it would give the ginger, it would give it some fizz. That's 

Dan: true. This is very, 

Drew: the, uh, 

Dan: very flat. 

Drew: Yeah. The ginger lemonade.

Drew: We should add more to it. 

Dan: Yeah. Yeah. That ginger lemonade is so gingery and some lemonade, but yeah, just add a little pop to it. It's like nice, but I like that. Yeah. Like, like I said, I do want to try the other flavors from this series. I'll have 

Drew: to try the cube a since both of you. Yeah. [01:01:00] 

Dan: Yeah. You gotta, gotta mix it up a little bit.

Dan: Yeah. You can take the rest of that. There you go. 

Jon: Already in the smell, 

Dan: right? Yeah. It's, it's a nice mixture there. Yeah. This one is I'm happy with it. Um, yeah, I, 

Jon: yeah, the bite is what I needed. 

Dan: Yeah. It just, you need to taste like a little bad. 

Drew: I'd be all good altogether. And there's your cocktail. Mix those two together.

Drew: Throw it on ice. 

Dan: Take a nap. You're good. 

Drew: Take a nap. Definitely. Yeah. 

Dan: That's, there we go. That's, that's what we need. What order that out? Yeah. Well, that too. Yeah. Mix those together. You know, those two full two cans. You get a 20 cocktail at 

Jon: four ounce here. It took four ounce, whatever that seat Delta nine was and a dash of a nap.

Dan: Right. Right. Speaking of naps. [01:02:00] All right. After that, we've come to the, the sixth. In our sixth tonight. Well, what'd 

Drew: you rate that one? 

Dan: Oh, 

Drew: not to keep you, you know, current on your own show. 

Dan: No, we appreciate it because No, we, we'll, sometimes like 

Drew: cruise through, like No. 

Jon: Oh 

Drew: yeah. We drank over like, oh yeah, we, we forgot that one.

Dan: And the number ratings kind of something we've like actually only started implementing the last like, month or so. Yeah. Just because it was like, we talk about it and say it's good or bad, but I think it's like, yeah, let's like say 

Jon: it adds a little bit more thought. Sure, so just like good good. 

Dan: I don't yeah, this is one that I'm really struggling with like a podcast.

Jon: Yeah 

Dan: This is like a solid like B for me Like I'm gonna that's how I avoid saying seven is I go to the letters. I don't know. Yeah Yeah, I think where it's like good I have, like, as you heard, I had a lot of like, not criticism, what's, what's a positive cri constructive criticism for it. Where I'm like, I'd like a little more sour, but also like, it's not, it's not a six.

Drew: Yeah. [01:03:00] I don't know. I, I, not to step ahead of you, I'd give it, I'd give it an, I'd give it an eight. Nice. I would, uh. I, you said, what, four packs, like 12 bucks? Yeah. 13 bucks? Like, dude, that's a cheap price point. Uh, I think my wife would drink these. She doesn't care for beer. Like, uh, so I'm, I think she'd be on board with that.

Drew: I, I would like to try it on ice next time. Uh, I think ice would kind of muddle down that, like, overly vodka, Like the syrupy Like that syrupy, yeah. Yeah, I think it would knock it back a little bit. Right, there is some definite, like, 

Dan: ethanol. But I, 

Drew: but I, I liked it. I, I would, I would like to try the other flavors and I would buy that again.

Drew: I mean, especially price point, like, 

Dan: Yeah. 

Drew: Three bucks, like, Right, exactly. 

Jon: It's as cheap as a Budweiser. Yeah. 

Dan: Yeah, 

Jon: for a decent buzz and some decent flavor. Right, right. Yeah, totally. 

Dan: It makes me want to try the lemon. 

Jon: Yeah. 1 percent pro. That's not how the math works, but [01:04:00] 

Dan: the math ain't mathing. 

Jon: I would agree.

Jon: I would say a strictly more on the price point. Um, I think the idea of it is what appeals to me more because I really want to try the margarita thing. Um, somewhere in there, I wouldn't, I would like find the one that I'm This is it. 

Dan: Mm hmm. 

Jon: So. But the price alone, like, if you gave me a four pack. Or if you said like, this is all we got for like under 15, it'd be like, Oh no, bummer.

Jon: Oh, shoot. If I have to. Oh, yeah, totally. 

Dan: I mean, there are things it's like finding, finding things alcohol wise that tastes good as I've, Gotten further and further in my life. I'm just like finding certain things like that. I'd be like, I'm glad I didn't know about this in college or if this existed or whatever, because I would drink so much of these because it's like, oh, this is cheap and it, and it's alcohol and it tastes good.

Dan: It's like, like if Monaco, I will have one alcohol, please. Pretty much. Yeah. Yeah. Like I'll stop drinking, like smearing [01:05:00] off and Sprite or whatever, like whatever gets me through the weekend. Um, but yeah, that's, I'm actually going back into the distributor website and I'm making sure I have the price correct.

Dan: Cause I'm pretty sure. Cause I, I remember seeing it on the shelf numbers 

Jon: in your head. Oh, it's actually 21. 

Dan: It's actually 400. Um, no, I remember seeing it like on the shelves and it was like, Somebody had a price. It was like 19. 99. I was like, I don't, I was like, I specifically remember buying those cause the price was good.

Dan: Like the case cost wasn't bad. And then I ended up getting back into it. It was like, Oh, they had it as like a six pack. So they broke down. The margins were incorrect. Whoever did whatever, but, uh, binding, I'm seeing kegs, seeing kegs. This is very important content. This is great. Okay, so yeah. I, I was right, like I'm looking at it now, like what?

Dan: It should, so, yeah, like 1299, a four pack. Like nice. Don't be mad about it. No, it's great. Stop being mad both of you. You're both mad. I'm See your anger . 

Drew: Love it. Love it. Stop being so mad about this. So mad. Oh man. Good grief. I can't tell by the top of that. Can you Got the [01:06:00] showstopper? I had this beer last night.

Drew: You did? Alright. , if I, if I think it's a mason Nails. Mm-Hmm. . Stout flat black. 

Dan: Yeah, sir. Yep. That's right The can is so fun, too. It's a great looks like a 

Drew: paint can. It looks like a spray paint can 

Dan: really really good Yes, sir. Mason Airworks barrel age flat black. There's a pastry stout with Guatemalan cacao nibs and 

Jon: vanilla Age in will it rye 

Dan: barrels for over 25 years So this is one I'm excited.

Dan: Cause I almost brought it on last week, but it's only two of us. And I'm like, I don't want to split a 15, which is last week or for that. And I drank this one by 

Drew: myself last night, 

Dan: last week for the next week. Yeah. I mean, if I was at home, if I was at home, I'd be like, I was not at home. 

Drew: I had a 45 minute drive.

Drew: Oh, last time I did that was after Jon Mayer concert. And I totally regretted it, but I drank it for like two hours. So, Oh, well, yeah. So you spread it out. If you're solo doing 

Dan: this. It was more like we were drinking five. I think I just didn't bring it on last episode aka next [01:07:00] episode, uh, in canonical order um, but we I didn't bring it because we Were drinking five other beers prior to this and then this adding on to like if we were only drinking this be like sure But I was excited saying also when I, he was like, have you tried that yet?

Dan: Today? I'm like, yeah, yesterday 

Drew: I was in Fort Wayne at, uh, deer park. Oh yeah. I don't know if you've been to deer park, uh, best beer bar in Fort Wayne. Best beer bar in Fort Wayne. It's a, it is, it's a little hole in the wall, but great character, great beer, great, great people. Oh, 

Dan: if you go in the bathroom, you can find so many holes on the wall.

Dan: It's like, like some of them go like to the outside. You don't know what's happening. 

Drew: There's a lot of graffiti in there. So 

Dan: I've seen lots of notes written. 

Drew: Stickers. Yeah. 

Dan: Three numbers. Dash. Followed by four numbers. Call for rebate time. I've seen those. Yeah. They're there. They're letting you know. 

Drew: You've called those numbers.

Dan: I call. I mean, I just want to see who's on the other line. Like, I just want to have a conversation with people. The texting. 

Jon: Do you guys remember, uh, in 2020 where there was like a thing, like when, when it went down, like [01:08:00] formally, like stay at home, all that stuff, and there was like a fad of like Texting random numbers.

Jon: No, not texting random numbers, but texting your number neighbor. Oh yeah. So like the, like one number below your formal, right. But yeah, texting your phone neighbor. Yes. Do you remember that phase? 

Dan: It's just like, get a life. Like you're like, you're about to 

Jon: say, no, not this year, 

Dan: right. 

Jon: Not this year. 

Dan: Like, can you just like.

Dan: Sit down and like, watch all the Gilmore Girls like the rest of us, like, like, go watch the West Wing, like, watch something you've been putting off for Yeah, 

Drew: it was a shitty time for sure. Yeah. They were like, I don't know, put yellow tape around playgrounds. 

Dan: If people are, if people are, uh, tech, if they're resorting to texting their number neighbor for entertainment, it might as well be the apocalypse.

Dan: I don't know, they got that, 

Drew: now they got, I mean, what's that, uh, Mingle? 

Dan: Christian Mingle? 

Drew: No, no. That's where my brain went to. No, uh, or maybe it's not called Mingle, [01:09:00] where you can get on and, uh, just get online and meet people, random people all over the place. Oh, Omegle. Omegle, 

Jon: oh. Oh, that was, that was baby internet for me.

Jon: I was thinking of 

Dan: the, the app that I use, Kringle, that's where I text Santa. Oh. 

Jon: Oh, to make sure you're on the naughty list. 

Dan: He knows 

Jon: he 

Dan: does. He knows I'm on the track twice. Yeah. 

Jon: But yeah, we go. Yeah. Yeah. Uh, me and my friends did that when we were like, when it was like just coming out, there's a resurgence.

Jon: Yeah. Though for it for very different reasons, but back then it was very much so like for chill purposes. Free 

Drew: only fan. 

Dan: Pretty 

Drew: much. 

Dan: I mean, click once is someone do a matching trick. Next one is an old man who has a Nazi flag on his wall, holding his balls. Maybe. I don't know. These could be what's going on.

Jon: Yeah. 

Dan: This is your Omegle experience. Welcome to Russia. 

Jon: The thing that really stands out from that fad though, is like, there's a guy that does that like potato filter and he like does it for tick tock stuff. Those are [01:10:00] pretty good. Cause a lot of people are like, Oh, it's a potato. Yeah. I don't know. 

Dan: Like, uh, like the Quiznos, uh, mascot, like that kind of like, like a potato, but it's got somebody like eyes in a mouth, but like, I would just want like 

Drew: Harry Mack to show up on one time.

Drew: Like I've seen his videos on Tik TOK and stuff where he'll, he'll show up and be like, give me three words and I'll freestyle them. 

Jon: Oh yeah. Those kind of moments. Yeah. I feel like I would enjoy like the random. potato filter. Yeah. Yeah. Cause I just be like, I've been waiting for this moment my whole life.

Jon: Potato filter. And I don't know what to do now. I did not prepare. 

Dan: I'll walk off a bridge right now. Yeah. I don't have anything else. Potato filter. Potato filter is the new slender man. Potato filter told me to stab my friend. 

Jon: Well, potato filter told you. Potato filter for you. Uh, beer. I was going to say, yes, thank you.

Jon: You haven't drank it yet. 

Dan: I've just been looking, I've been smelling [01:11:00] it. I keep holding it to my lips. I can already tell. Smells great. Like I can read a label. So that is a pastry. But you can, you can see the high alcohol just from like the sheeting. Yeah, like just sticking to the wall. The legs on this are just like.

Drew: Yeah. 

Dan: Immense. 

Drew: But I, I like that it's a pastry style, but it's not like you can taste the adjuncts, but they're not like over overtly sweet. Like, I mean, we make some overtly sweet beers. We've done like double stuff where it's like, like so sweet and it tastes like double stuffed Oreo cookies. Amish crack.

Dan: Definitely not sweet. 

Drew: Ish. Uh, 

Dan: Brew, brewed with a beer brewed with. Powdered sugar, copious amounts of cinnamon and sugar and caramel. Uh, 

Drew: but no, this one's a, like the vanilla is light. It's, it's, it's not sweet vanilla. It's like vanilla. 

Dan: I get like big, like I'm sitting here thinking about it as I just like, it falls 

Jon: off.

Jon: The cacao nibs are like just, it's just like pounding on my teeth. I get those like, I like it. 

Dan: What is [01:12:00] that good brand of Chicago popcorn? But like caramel corn? Garrett's. Yeah, it's like Garrett's caramel corn. It's like you get it's like as I'm sitting here on my palate It's just like very caramel. 

Jon: It's that like finish from the caramel, right?

Jon: It's like a 

Dan: road like a 

Jon: Barely 

Dan: burnt like like good. Yeah, that kind of thing. 

Jon: Yeah, not charred, right? I mean, it's caramel, so the caramelize like the sugars, right. Specifically I bet the 24 months in the barrel, that does 

Dan: a lot 

Jon: too. Sorry. No, but yeah, 

Drew: 24 months in a barrel. I think that they'll drag anybody out.

Drew: I think you, I think you really need, I was trying to think of a joke. Can 

Jon: you beat me? 

Drew: Like, we've never aged a, uh, any barrel aged beer for less than 12 months. Uh, you really, to me, I like the barrel on this because aging it for 24 months, What, to me, what you want when you barrel age a beer is you want the beer to overtake the barrel rather than the barrel to overtake the beer.

Drew: So [01:13:00] many, so many, uh, barrel age beers you get and it's like, oh, it's sent six months in a such and such barrel. And then when you taste it, you're like, holy shit, it's all booze. That's all I taste is booze. I don't even taste a stout anymore. All I taste is booze. And what, to me, what you really want is that you want that beer.

Drew: To overtake the barrel you want it to now if you were to put Be whiskey back in that barrel. You'd want it to taste like that beer. 

Jon: Okay, okay 

Drew: So 

Jon: that's what I was gonna ask is like, what does the characteristics of the beer taste like then cuz usually The, uh, underaging from what you're speaking to, that's when I'm, I respond to like, Whoa, you're drinking like motor oil.

Jon: Like you're just blasting. You're, 

Drew: it's, it's cause you taste all that whiskey. You taste all, and that's all you get. You get like, like if they had aged this for six months, all you would taste is willet. 

Dan: And it's, and sometimes if it's too, like, sometimes it comes [01:14:00] off like too dry and you get too much of that, like, Like, Oh, that are like, um, like that, like a walnut shell, like, Oh, you like 

Jon: high.

Jon: Oh, okay. So bitter. I was going to say, there's like a high acidity that I associate with that where it's just kind of like, I feel like my teeth are like dissolving from like how strong that is. I mean, but maybe 

Drew: that's the alcohol that you got to have the patience of sitting on a barrel for a while.

Drew: Yeah. 

Dan: Yeah. Like, I mean, can't hurt. Just like, let us, you know, I, I've I feel like I've tasted something that have aged too long or maybe it is too short. Cause I used to think it was always way too long. If it was like two barrel, shorter, 

Drew: shorter. Interesting. Um, in fact, our last Amish crack, barrel edged Amish crack, uh, we get our barrels from Strevin, uh, which is a, uh, distillery out of Warsaw.

Drew: Uh, they don't, they don't have like a brick and mortar spot where you can go taste, uh, but they sell. I mean, I think they sell out of all their stuff on a [01:15:00] regular basis, but they, uh, we get our barrels from them and, uh, we put Amish crack into a barrel for 18 months and they picked it up and they, uh, They moved it to, uh, they, they picked up that barrel after we pulled the beer out and threw a five year, uh, whiskey bourbon bourbon whiskey into it.

Drew: And it sat for six months in that barrel. And then they pulled it out and they released it. Bottles. It on the same day we released our Amish crack, uh, beer bottles. And so I have an Amish crack bourbon at home. Nice. And what's really cool is like, you can taste like, I think they make a good product. They, they make a, a good smooth whiskey and you can taste the whiskey and there's just a, a subtle Touch of cinnamon on the end.

Drew: It's not like fireball. Yeah that [01:16:00] it's just a touch of cinnamon where you're like, I Can taste the beer? Okay, and it's Just very nice. Yeah, 

Jon: so when you say Acknowledge this a little earlier, but when you say like you can Crack crack, how did how does the Phrasing go again that you said the you don't want the whiskey you don't want the beer to taste I want whiskey I want the I want the beer to overtake the barrel rather than the barrel to overtake the beer So is that an effect?

Jon: Yes that phrase So is that an effect then where you don't really like notice it in the beer itself? But you notice it like what you just explained like in the whiskey It's like what does the flavor look like when you drink? 

Drew: Like it's like this one where like you can I know that it's a barrel aged beer.

Drew: I can smell it 

Dan: Mm hmm. 

Drew: I can taste like I can definitely smell the barrel right off the nose I can taste the barrel, but I don't get the burn from the barrel. [01:17:00] I don't get all that Acidity. I don't like like if you were to take a shot of whiskey you get that acidity from the barrel The barrel, you get all that mouthfeel from the barrel.

Drew: You get all that char, all that, you know, all the oakiness, like most of that goes into the beer and you can taste it, but you don't get all the burn that you get from the barrel. So that kind of 

Jon: reminds me then of, uh, what was that beer that Transient did that had like smoke? It was like a smoke porter.

Dan: Uh, the Henrauk. Yeah, and you said 

Jon: like, usually smoked porters is just like, you almost like, feel like you're drinking the smoke, where that one, you're getting the Like liquid smoke. Yeah, whereas like, for that one, you're getting more of the attributes and not the experience. Right. So the experience is still a porter, but you're like, okay.

Dan: Chocolaty, but with like, subtle smokiness. 

Jon: So that's kind of like where you're speaking about this experience, where it's like You're getting the experience of a barrel without like the effect of the [01:18:00] booze right that kind of can hinder the point of the beer Like the like they over burn like why don't you just drink whiskey if you're gonna write this?

Jon: Where it's like no, I'm drinking beer and I'm drinking I Get it now, okay, that makes a lot of sense. 

Drew: It just calms it down a little bit. Yeah, gotcha 

Dan: I feel like this beer kind of does a magic trick of You like we know it's IABB barrel aged Read all the things. Drinking it, you don't get that like, that like classic, like it doesn't warm you up, like straight jacket, cafe D, like some of these big crazy ones that are barrel aged, that are some of the top tier barrel aged beers that, you know, you drink it and it warms you up.

Dan: Yeah. Like they're amazing. Love those beers. Love that feeling. But like, I don't really get that on this one, but like then when you, after you drink it and then you breathe it out, you like get the alcohol feeling like you just took a sip of whiskey and like. That's really cool. I like that. That's, that's really neat to me where like, I think that may, [01:19:00] maybe I'm Doing creative accounting here, but this is like right at like a nine, nine and a half, 10 for me, where it's just like, does like, like when I talk about a 10, like Drew, uh, like on the show, I feel like when I, if I'm going to do a 10, I feel like I need to, like, it has to wow me in a way that I'm like, you know, really transcend.

Dan: Thank you. Like that. It's just like, something is like really doing something cool. So that's why this is leaning on a 10 for me. Just like really great stout, not really many qualifications. Like, I have, I mean, I'm not saying like, this is bad or good for one reason, like, really good. Like, I don't have a lot of complaints.

Drew: And as adjuncted stouts move along, I mean, like, I know that our adjuncted stouts, we make some super sweet stouts. And, uh, on some of our pastry stouts. I noticed with our occupation stouts, we didn't run into that as much. Uh, but, uh, I like how this one is adjuncted, where I can taste the chocolate, I can taste the vanilla, but it's not overtly sweet.

Drew: Like it's muddled, it's semi sweet [01:20:00] chocolate next to just vanilla without any sugar added to it. 

Dan: Mhmm. 

Drew: Yeah. I mean, I can, it's still slightly sweet. I'm not saying that it's not sweet at all, but like, I've had, I mean, like, I've had so many sweet stouts where you're like, Wow, like, like anything untitled art.

Drew: Uh, you know, Yeah, those are bombs. Those are sugar bombs. Sugar bombs, like, and I'm not, I'm not mad at those. I mean, I got one of those sugar bombs sitting out in the cooler in my truck. Um, I love Untitled R2, but yeah, I mean, like I agree where it's, it's an adjuncted stout without all that extra sweetness without the diabetes.

Dan: Right. Exactly. Yeah. You're not Wilford. But, but yeah, I 

Drew: would say, I mean, I, I bought this yesterday. I would buy it again. I mean, I'm. I'm sure the price point is probably, uh, a 10 bucks a can, a two pack for 22 bucks. 24 bucks would [01:21:00] be my guess. 

Dan: Oh, this is, uh, a four pack for $44. Yeah. . Yeah, I was gonna say, yeah.

Dan: Yeah. 10 bucks a can. I mean, it's, 

Drew: it's probably easily $10 a can. But I would buy it. I would, I would, I would spend 10 a can on this again. I would, I would seek it out. And there's a 16 pint, 16 ounce. No, there's no, there's a 16 ounce can with beer left in it that I'm going to take some of it. I'm yeah, but it's, it's really good.

Drew: I, I enjoyed it yesterday. I enjoy it today. Um, and yeah, I would seek it out again. So. Yeah. So like nine and a half, 10, I don't know, 10 would, 10 is tough for me. I don't think I would ever give a beer a 10. Um, 

Dan: that's, that's why I've put the qualification on where I'm like, it has to, I've had, 

Drew: if I've had, like, if it's going to hit a 10, it's like, you know, prop 14.

Drew: Um, it's just like, you've got to like, you got to hit that higher echelon. And there's a, there's a, my friend Weston shares a, uh, a [01:22:00] phase three. with me and they are tens. They are all fantastic. They have mouthfeel, they have flavor. Uh, yeah. And, uh, I thank, I thank him for always sharing those with me. I, I enjoy those.

Dan: It's fun trying different stuff. Like that's, that's kind of, yeah. Like I say, like I were usually reserved by tens for something that it's just like really hits me in a different way, but 

Jon: like one other 10 or two. Yeah. I don't remember what it was, 

Dan: but it's just. Say, 

Drew: Untitled Art, I've only, I would give, I have two of their stouts that I would have given a ten.

Drew: Maybe that like, Existential 

Dan: Joy, or uh, one of their like, Coconut, like, 

Drew: Switch Art. They do Coconut ones really well. Switch Art was fire, and then uh, I don't think 

Dan: I had, that was like the really expensive one though, right? The big bottle, 

Drew: buy it. Okay, okay. Buy it and you won't be disappointed. Uh, that and the, uh, German chocolate cake stout that they did.

Drew: Oh, yeah. I did like that. I think they did it with, uh, [01:23:00] zuul. 

Dan: Yes, I believe yeah, I'm picturing the label. Yeah, 

Jon: anything they do with coconut. I think they they know how to use that flavor really well 

Dan: Harvesting all of the same with same 

Drew: with more more does a great job with coconut. Mm hmm. Yeah, they're like they're so I had a henna.

Drew: I had a henna last night too and the hazelnut one. Yeah, it was like a hazelnut. Oh my word 

Dan: What's the, what's the black and purple can? There's like a caramel coat. It was like a, like a Samoa. 

Jon: The, the purple one is the hazelnut one, and I think the other one is like a bourbon vanilla with, what's the other one?

Jon: It tastes like toffee though. I think was like the goal of it. Yeah. Caramel or something. 

Dan: Hmm. 

Jon: Yeah. That was the first time I had more and I was like, yeah, because that's a two can pack, right? Mm-Hmm, . Yeah. Yeah, yeah. 

Dan: Yeah. I was excited when those started coming in. Yeah. Like happy, I was 

Drew: excited when you guys started getting transient.

Drew: I mean, like, I, I, [01:24:00] I mean I, you're not that much further for me to drive to transient, but if you could say 50 minutes. Yeah. And save 50 minutes. Both ways. I will, I do plan on going there, uh, for, uh, Barklord Day. Oh yeah. It's coming up, right? The day after Darklord Day. Oh yeah. I'm gonna do Darklord Day and then Barklord Day, like, I, there must be something wrong with me.

Drew: I must've been. But that's like the point though, right? Yeah. 

Dan: So you're dancing. You're gonna come home and like, crying to your wife, you're like, My kidneys! My liver! My body just can't take it. My bank account! 

Drew: Stout shit Sunday! Yeah, yeah. 

Jon: Oh yeah. That was on my birthday last year. That's right. And your anniversary.

Jon: Yeah. Yeah. And I was, 

Drew: oh, that was such a good day. I chugged a, I had one time where I did not end up with that. Like after copious amounts of stouts at a big beer share, uh, I shared a. Best [01:25:00] made. Have you ever had the best made pickle beer out of Texas? I have a tough relationship with pickle beers. It is.

Drew: It's one I've really, it's all my top tier one. Try pickle beer I've ever had. You like it better 

Dan: than the urban artifact one. 

Drew: It's 10 times better. 

Dan: Wow. Okay. Okay. So I might 

Jon: actually like 

Drew: it then. It tastes like, yeah, best made pickle beer out of Texas. Uh, I got a buddy down in Texas when he sends them to me, I'll get you a can.

Drew: I love pickle beer, but they made a, They, they make all kinds of crazy ones too. They made like beets and all kinds of stuff. Oh yeah. I love be Whoa. But they did a, uh, okay. I might, they did a, I'll be interested in trying this series. Did, did a ta, a tequila bar. A tequila Barrel age Spicy Pickle beer. Ooh, nope.

Drew: That was, that was tequila. Yes. It was horrible. . It was so acidic and so hot. Oh yeah. And like everyone who tried, everyone who tried it sauce, everyone who tried it was like. Tried like a half of an ounce, half an ounce. There was, there was like [01:26:00] 13, 12 ounces sitting inside of a 16 ounce can of it. Wow. This is too much.

Drew: And my buddy Weston who shares this annoyance with me says, he was like, I'll give you 20 bucks if you chug it. I'll give you 20 bucks if you chug it. I'll give you, he gets around to me. He was like, I'll give you 20 bucks if you chug it. And I'm like, . Alright. I chugged it man. Halfway through, I was regretting it, but the got acid, the acidity from all the, I think, I think if you were to drink a cup of vinegar on a day when you're doing nothing but stouts, you will not have stout shit sundae.

Drew: It'll just be like, Hey, oh, interesting. It, it fixed it. I 

Dan: need to mix up my doubts in the towers. It 

Drew: fixes it. So yeah, so big old jar. Pickle jar, like drink your pickle juice on Stout Shit Sunday, you know what I mean? You know what I mean, dude? 

Dan: I'll do that, I'll just, I'll just do it, do it like Open 

Drew: up the plastic and Yeah, oh my god 

Dan: I'll do myself a 1.

Dan: 5 liter of dry font or something like that just to balance it out 

Drew: Fields [01:27:00] makes a good pickle beer too, if you've ever, you know, Fields is here in Indiana. Really? Yeah. 

Dan: Okay. Awesome. I love hearing about new breweries in Indiana that I don't know about. And I'm like, where, where are you from and why haven't I heard about you?

Dan: It used to be a lot more of when I worked at a brewery, knowing about like different types of beer. Breweries because people would bring in cans. We talk breweries. And now that I'm like, I kind of just know the majority of what's available, like for me to buy for my store rather than like, Oh yeah. Like there's, there's a few in Indy that I've definitely been wanting to check out.

Drew: Warms up the more chocolate you get out of it. Oh my word. 

Jon: Yeah. A hundred 

Drew: percent. 

Dan: It's very like, like you said, the vanilla, like it's more like vanilla bean, like it's very right. Love that. 

Jon: I probably would give this a 10. Mostly because like I've learned, like it taught me like a little bit more about like what you want to look for and like barrel age stuff.

Jon: That's a pretty big tip. 

Dan: Oh yeah. 

Jon: I like 

Dan: that a lot. 

Jon: Yeah, I'd give it a 10. 

Dan: It's hitting all the notes you want it to hit at a very high point. But, they [01:28:00] balance 

Jon: against each other really well. Also too, after two flops from Mason Aylward, two flops, which this, uh, this is the one that we know this one. This was a collab.

Jon: Yeah. Oh, it was Brood there. Brood there. And then 

Drew: the last episode re recorded on Monday. And again, I'm going to reiterate, their stouts, their stout game is so much better than their IPA game. And I think that's just as across the board for them. And I mean, like, Hopefully their IPA game catches up to their stout game.

Drew: I mean, I'm sure they, I'm sure the people who go there all the time, you know, drink their IPAs and love them, and I think that's great. Um, I, I love their stouts. I think they make really quality stouts. Usually I get, uh, a little bit more mouth feel than this one has, but, uh, I'm not disappointed with this at all.

Dan: It could be like, yeah, like, [01:29:00] If I had to criticize, like you definitely brought up a good point there, like a little fluffier from carbonation, like a little more like delicate bubble, but like, 

Jon: I actually like, that's if I really had 

Dan: to like, 

Jon: I actually don't mind it myself. 

Dan: Like it's, it's, I mean, again, if I really had to pick something out, but like, it is very low, like I like, I like a lot of like, Close to still stouts like you can just as long as there's enough carbonation to like rouse to like Bring the flavor out in your mouth a little bit.

Jon: I think it almost speaks though more to the fact that it's not Saucy, you know, not like mommy. We're well, no like just know where if I would call barrel I see. You didn't let it age as long. And so there's more allowance for carbonation to actually, like, move. Makes sense. Well, 

Drew: and you can, you can tell, like, their adjuncts that they're using.

Drew: They're actually using coco nibs. They're actually using vanilla. Mm hmm. They probably actually use vanilla beans. Um, cause, like, on those, like, super, I don't know, like, the adjunct y [01:30:00] stouts we talked about, when you roll your glass like this, it leaves, like, A film and that film is syrup. Oh, it's syrup. Okay.

Drew: And it, yeah, it's sugar sticking to the glass. That's yeah. I was going to guess this one. It doesn't, you know, it doesn't have that, like, 

Jon: right. 

Drew: Which 

Jon: I realize just like, you see the legs, like nine, right. Exactly. Which means like the sugar is like authentic and it's actually like from, well, you know what I'm saying though?

Jon: Like it's not, yeah, the sugar is from the mall. Right. It's not, it's not like flavored corn syrup.

Jon: It's mostly a video game podcast. Mostly video game podcast. Yeah, well, 

Drew: I would, I would be of no help there. I, I, uh, The last video game system I bought was a PlayStation [01:31:00] 2. Oh, that's the one you should have. I have an original PlayStation that I have a The big box. I have the burn chip that I put inside of it.

Drew: And, uh, I have Back in the day, like Blockbuster day, I used to rent the video game And burn it. Burn it, make, go to the library and make Xerox copies of the book, and then return it. And, uh, I have, I have like a hundred plus CD of like every PlayStation game they ever fucking made. And I still play that system, uh, I play that one with my kids.

Drew: Yeah? That's so cool. Mostly, the kids like to play anymore these days with Roblox, so I downloaded Roblox on my tablet. That's like all video games. I downloaded Roblox on my tablet and I play Roblox with them. Yeah, oh yeah. Which is still fun too, so. Meet them where they are. Don't get hacked. Yeah, don't get hacked.

Dan: [01:32:00] Yeah, I hear, like. Yeah. Roblox is interesting. I mean, it's an awesome concept. 

Jon: No, I think it's 

Drew: great. Just, well, it's on my iPad, so I should be all right as far as I'm not playing it through, like, uh, I'm not playing it on safari. Yeah, 

Dan: of course. Yeah. 

Drew: But yeah, that's the extent of my video game. I just, I stopped when money was more important than video games.

Drew: Right. Exactly. I'm 

Jon: still trying to find that finish line. 

Dan: That's kind of how it was until the money outpaced the ability to get video games. And I'm like, cool, I can play video games again. Like there was like, we've talked about, yeah, there's a lot of, I had a large space where it was like, I had a PS2 and that was like the extent of my video game stuff.

Dan: I mean, SNES all when I was young, PS2, and then it got stolen when I was in college. And then it was like, Eight years of like, nothing. I mean, I could play stuff on the computer. There's so many 

Drew: more buttons and configurations and like, even the toggle switches are buttons now and like. [01:33:00] Oh yeah. R, L3, R3.

Drew: Yeah. It's, it's, it's a little bit much for me. I , it's, but 

Dan: hey, it's a hobby. 

Drew: But to each his own. No, I, it's a hobby. You're good 

Dan: at disc golf. I'm bad at disc 

Drew: golf. No, I'm not good at disc golf. I'm, I, I pretend to be a disc golfer. . Uh, I, I play with, uh, a group, uh, uh, my disc golf group's called the Knights of Nope.

Drew: Uh, where a group out of, uh, I don't know, the Merrim, Albion area. Okay. Mm-Hmm. . Um. But, uh, we play at a little private course called Little Slice of Heaven if we're not there. We play at another private course called, uh, The Mills Experience. Oh, okay. Um, The Mills Experience is, uh, known for glow golf. Hmm. You can play at night.

Drew: Oh, yeah, with the lights on. He lights up the course. Oh, that's cool. It's a, but, uh, yeah, nights in Hope we, uh, I play with them and [01:34:00] I don't know, I'm the honorary beer guy, , but, uh, yeah, I don't know. I, I enjoyed disc golf. We have a disc golf festival coming up. Uh, that's right. The last Sunday of June. Uh, Smells Like Disc Golf, we, uh, released a triple New England IPA called Smells Like Disc Golf and have a disc golf swap meet and set up a nine hole course and, uh, get a couple different, uh, area disc golf shops involved.

Drew: Trying to grow the sport while selling a good beer. 

Dan: Heck yeah. 

Drew: Yeah. 

Dan: That's exciting. It's always fun. Always fun to have events. No, events are fun. 

Drew: They're also a little stressful, but that's alright. 

Dan: Yeah, yeah, yeah. It's, it's a situation. But as long as, I always find like, if you're working the event, as long as you can control the chaos enough that no one who's attending the event notices the chaos, everything's good.

Dan: Yeah. That's really the as you can keep it under wraps. No. It can be as crazy as it can, but if everyone else is having a good time and thinks it looks okay, 

Jon: it's fine. Also, if you're the [01:35:00] organizer, you're the one that's observing the issues. Right. True. Like, you're the one who knows. I'm 

Drew: the one that knows that when everybody else thinks it's great, I'm the only one that notices, like, the problems.

Drew: The propane 

Dan: tank on the food truck went out. We need to replace that. 

Drew: To quote my wife of, uh If, uh, you bullshit with confidence, uh, people will believe anything. Oh, that's like most teachers. 

Dan: Yeah. 

Drew: As long as you say it with confidence. Yeah. 

Dan: Bullshit with confidence. You know who that sounds 

Jon: like to me?

Dan: Yeah. That sounds like Barack Hussein Obama. No. Uh. 

Jon: Not American. You're right. 

Drew: Just kidding. 

Dan: He was born in Kenya. His grandpa was I don't have 

Drew: I don't have any cool quotes like that. She my wife would differ she say I have one cool quote. Uh I was gonna do that, but it was just easier not to 

Dan: That's I hey, I don't blame you there.

Dan: That's my official quote 

Drew: Totally 

Dan: put that on a t shirt put that on an official hopper Drew t shirt just That quote Drew hop lower on the [01:36:00] back. There we go. 

Jon: 20 some year. 

Dan: Yep. I'll look for the residuals soon. Yeah. Awesome. Cool. This has been amazing. Drew, thank you so much for coming on the show this week.

Dan: I appreciate you having me on. Yeah. Wonderful having you in the studio. 

Drew: Thanks for sharing some good beers and bad beers with me. 

Jon: Yeah. Uh, you mentioned the disc golf event. Was there anything else you wanted to point out or share? 

Drew: Lord of hops, May 4th. Uh, Memorial Day weekend. We've got our anniversary, uh, anniversary.

Drew: We'll have a barrel aged Amish crack available. Uh, I'm not sure if it'll be available before or on the same weekend, but I should have barrel aged, uh, double stuff. Uh, If you're not familiar with double stuff, it's double stuff for Oreo cookie stout. So, I have a barrel aged Oreo cookie stout available. Uh, so, I'm looking forward to those two beers being released.

Drew: Um, 

Dan: I don't know, 

Drew: those are, those are what's upcoming [01:37:00] right away, but uh, yeah, if you're looking for a beer festival to attend, May 4th, if you're a Star Wars fan, even bigger, come in costume. If 

Jon: you're a Lord of the Rings fan. 

Drew: That too? Yeah. If you're a Lord of the Rings fan, you can do that as well. 

Dan: Dress up as Sauron.

Dan: So it 

Drew: begins. Yeah. Yeah. 

Dan: Cool. Dressing up as the Eye of Sauron, and I'm going to have a large prism above my head that will just like, hit the sun and light a flame, anything in my path. It's going to be a very scientific situation. I'll 

Jon: be the ring. I don't know how that'll work, but I'll figure it out.

Jon: Where 

Dan: are you going to fit on my body? 

Drew: You're the beer nerds we're looking for. Yes, exactly. 

Jon: Um, cool. And Instagram, probably a good place to check out what's going on. 

Drew: Instagram, Facebook. Okay, cool. Facebook, uh, HopLorererererere the Mill. 

Jon: Not LinkedIn. I'm just joking. Sorry. No, no, no. What a HopLorererererere 

Dan: LinkedIn situation.

Dan: You're getting a lot of good information there. 

Jon: Yeah, we are getting there. Maybe hiring. We're 

Dan: doing things. I 

Drew: don't I think we're staffed right now [01:38:00] Yeah, if we hire anybody it'll be a bartender here and Come summer months, but for sure summer exciting people love it. Awesome. 

Dan: Wonderful. Well, so much Yeah, come in and have have 

Drew: a pint have have some food Enjoy us right in the heart of Leesburg, follow the red brick road, right off of state road 15.

Drew: Yep. Awesome. 

Dan: Magnificent. 

Jon: Sweet. 

Dan: Wonderful. 

Jon: Close us out. 

Dan: Awesome. Well, thanks so much for listening to show this week, everyone. You can follow the show on Instagram, six pints on the Richer. You can send us your questions. We'll usually answer questions at the end of every show. Uh, give us, you know, hit us with anything that you're wondering about.

Dan: Also, you can email us sixpintetheRicher at gmail. com. Find us on there. You can send us your questions there as well. If you don't use Instagram also, please review on iTunes, Spotify, wherever we're at, wherever you find us, you can leave a review there. And, uh, five star views really help us shoot up in those charts of white people talking about beer.

Dan: We're here for that. 

Jon: Got a problem with that? Give us a five star and tell us why, 

Dan: please, please do any [01:39:00] criticism, five stars and then leave the review. Yeah. 

Jon: But be clear that you didn't like it. You just. 

Dan: Just want to leave the five star. Say whatever you want to say. Leave the five star review and say whatever you want to say.

Dan: Uh, we are recorded in Wayfair Recording Studios. We are produced by Wayfair Recording Company, our creative consultancy by Kerr Design Studio. Thanks so much for listening everyone. Have a great week. 

Drew: Bye. Cheers.