Beer of the Day Podcast - Arkham's Finest Star Destroyer Umami Rover Truck NxS - May 5th, 2017

This is the Beer of the Day Podcast we need to quassia stupid fantasy that Mars is a perfectly reasonable planetary backup movies T.V. shows. Drumbeat to get them large explore Mars colonize Mars to paraphrase Jan Brady Martians Martians Martian. Announced they're investigating how to brew quality beer on Mars something they can't even do here. From world headquarters in California. We have a very special visitor in the flesh we have none other than Jeffrey Miller here in

Elk Grove. We have a beer. From throughout the country. In the world from New Zealand and. We've got. A wild Imperial. Porter on the show tonight. Joining me tonight Britton Minor, Joel Minor, Kiera Hopkin and Jeff Miller. Hello everyone. Welcome welcome. I love this in person shows the best. Yeah it's more fun that way you don't have as much beer to drink though I think we're covered we got seven really large bottles and one can so we're all set I think the last time I did a podcast with Jeff live I was in his parents' backyard that was a summer show yeah all right maybe close to a year ago. All right well let's go to the first beer of the night this is from my favorite brewery from Vermont. Hill farmstead in collaboration with. Presently de Blas Geez. I'm sure I just butchered that name from Greensboro band Vermont this is six percent this this might be the lightest beer I've ever seen it's it's a strong color a very very light strong color lots of had I mean can we get a determination of what style of beer this is I said it's a Belgian But is this a funk beer is is partially sour I don't really know what to expect here a sourdough saison mobile skunky very skunky So it's a safe saw and I mean it's a farmhouse style saison And so if that's the case you expect there to be a little funk to it whole there's some funk. That's horse blanket right there. So this brewery only bottles these types of beers that will age well you know we went there to try to TON of their I.P.S. but they don't bottle any I.P.A. because they want them to be fresh and they want to control that So this is one of the styles that you can get from Hill farmstead in a bottle it smells like The more on the outside of cheese but not a bad way. Cheese range she's right yeah after you get you get accustomed to the funk I get a little bit of a lemon soapy type of aroma to it but go back to the color I mean you're right this is so light it's it's not even strong colored It's almost like. You know what

it's like me let me juice my whole I was like white. Like I don't even know if that's not even a thing but it's so light huge head on everyone's thick head sticking around but it doesn't small bubbles but it's thirty full Me Yeah yeah very foamy almost like egg whites Yeah I was like Don that won't go away when you haven't seen God God just go away so I can see the bottom of the sink but even like I'm looking at the bottle even inside the bottle there's a ton of head that you can see I mean that's not something you see very often I know that's not the same style but it smells like how I would expect a beer to come out of a green bottle to smell that makes sense like I'm a King kind of smells the thing I'm like that Lou get this bottles green it's a great idea you know the green thing makes me think it's foreign you know it's from. The here a Belgian type of well I'll do it because it's green bottle well and it is a collaboration with a Belgian brewery and it's. I mean yeah it looks European I mean it the label looks very old fashioned to like this could have been like a label from like forty or fifty years ago like an old wine bottle label almost definitely like when I thought I thought like late sixty's it just looks. Like you and bottle in general yeah and it's brewed there and I think that. I could guess that beforehand. So we're all laughing because Jeff a drink all of his beer and he still has a whole class full of foam if you like five fingers of foam left them with a laugh the hills farmstead Brewers traveled to brasserie de blues blouse G.'s to share in the Kindred bond of farmhouse brewing the result is this classic saison brewed with spelt in the bundle of emerald hops a true expression of noble Belgian tradition. Just like American innovation from the families at Brasserie and Hill farms that. I think the problem. Then having I'm not used to this style is very dry it doesn't have a lot of sugar and malts that we normally get in our beers I think we're so used to a ton of mulch being loaded into our you know our brews that we're just not used to this style I mean it's very dry it's very carbonated I mean you can just see when we open this you you can just tell by the noise it makes that it's going to be carbonated that pressure but look you know the taste of the spear. Because I don't think I said too much about that I mean there is definitely a fair amount of hops like more so than I would normally expect from the style and it's sort of a citrusy lemon flavor which I enjoy but it's very refreshing in light beer I mean this is I think this is actually very well Don I mean we expect it to be high quality from this period I think it's very well made it's not traditionally Belgian though it's like. You know Belgian Easter in the like that it really tastes very European in a taste like kind of an AM STILL or I really can't hear an Eastern European style like Chuckles of occupancy or something and if. It on the smell and you get a lot of that function horse blanket and all that but on the taste I'm not getting that funkiness at all no there's no funk and I am actually really enjoying this beer I think that it is a. It's like a real I am giving like Belgian the kind of yeast notes in it but it super reserve that kind of hard to pick out because it. Doesn't last like it ends pretty crisply and it doesn't pack like a Belgian E. punch like a normal Belgian would and I get what Dallas was saying about the yeast but I am sure it's probably made with Belgian yeast but it doesn't have. These strong like flavors of the use that we get from a lot of Belgian beers but there is a presence there I mean it's you get some yeast a little bit of malt some hops It's very balanced that is all right well before you go to the next beer who has a beer they want to mention that they had this week I have one I had belching Beaver peanut butter latte the other day and it was fantastic and the peanut butter Milk Stout is probably one of the first beers that I really really liked and I've kind of move on from a little bit but this one is excellent it's very creamy with peanut butter no chocolate so that's kind of what I like about it it's a little bit different than all of the other like peanut butter you chocolate offerings that they have thought highly recommend picking it up if you want something that's a bit different definitely want to try that. Britain post of that beer up on the beer of the Day website and I notice that she did that and so I schedule that as the beer of the day tomorrow we're recording this on the twenty eighth of April but since it's after ten o'clock P.M. It's officially the twenty ninth on the East Coast and so this is the beer of the day as we speak anybody else I mean all I had one this week that I thought was pretty good and I don't want to like steal a future story here but last night I had the tyranny in a. It's a double I.P.A. call hop whore not sure I like that name but. It's a brewery that we are going to in a couple weeks and this is one of the double I pays it was excellent the flavor reminded me a lot of Melvin some of their double I.P.A. as it's very like strong fruit flavors it was really enjoyable and we've had several barrel aged stouts from tyranny you know this is my first time trying one of their I.P.A. and I really enjoyed it. Yeah looking forward to visiting them for sure. We'll tell you later on in this show about our upcoming trip and all the places we're going to visit and

if you want to come out and say hi to us you're more than welcome to our the next beer is series they Michigan I originally on this agenda wrote unknown A.B.V. But Joel smartly looked at the bottle and determine that it's seven point five percent this is an American wild ale lake effect Brewing Company Chicago Illinois. We are going to Chicago for a couple of days. Next week I'm not sure if this is the one of the ones on the list but if this beer is good guess what is going on the list this is somewhere in between a peach color in a red color I'm not sure if it's pink. Or red it's like somewhere right in between looks like a rose A Yeah aren't wine drinking friends I guess at first like when Joel first ported I thought it kind of looked like a clear to him during juice like it looked pretty like a unnatural orange color but if you hold it up the light like it definitely has a pink tinge to it it's like a pinkish apple juice put but it's very clear I mean you know just see right through it which is surprising for how you know dark it is in regards to like the Amber Rose a pink color to it. Really good looking beer I love that color. Now it's very different. It's like halfway between pink and orange very thin head. Half a finger of

small bubble film on the top shelf fantastic it smells I'm you pick up the cherry for sure if you like raspberries too and kind of sour tart cherries I mean that's we haven't had a lot of sour beers on the show you know it's been kind of all the rage lately and we haven't had too many of them but just smelling this I mean it is. Tart I mean I think for a sour fan this is very inviting. I saw in our beer the day inventory that Jeff has started Sigur getting the Souers off to a section which

means there's a sour show coming up at some point soon. After that. Well it almost tastes like a rose a and a beer. I get all tartness but I get the sweetness of the same time you're sort of like Delicious this right there. I really enjoy this I mean I'm getting a lot of fruit though not just cherries I get like some apple tart It's like green apple tartness but also blueberries. And there's just a lot of fruit like tart but not I mean a drink of all I like this I think it's refreshing this is one of the times that I wish Steve were here because he would be able to tell us exactly like which type of cherry we're tasting because I feel like this tastes different than a lot of other Cherry beers that I've had but it still tastes like Cherry So I want Steve to tell me whether it's like a queen in you know he would know all that stuff Steve's in speed in the them this activates the heart burn. The trigger. This is a very refreshing refreshing beer. It's not as complex as I like when I see some

that says like with American wild L. or some it's going to be sour I want something that's going to complicate my palate to me this is just not as complicated as I want to be everything seems kind of muted. It just doesn't have the intensity that I'm looking for in like American wild ale I agree with you I think that it's sour but it sour in a weird way it's not sour in like or gives the that crazy paying in the back your molars like it's not that sour but it. But I would I would say it's more

than tart if that makes any sense like it is sour it's just not I get the mouthwatering part from the star but you don't get that little Yeah zing at the end it kind of yeah. I get some sweetness in the finish though it's like tart at the beginning

and sort of in the middle but at the end there's a some sweetness that I like this is also I just looked at the bottle it is aged in wine barrels which you know you know some Okinawa's some would flavors there and I also get a little bit of like sour like not ready strawberries as well they're. Like under right under right prescribers and I actually like it I think if I had friends who were like hey I tried sours and I don't like them at all I'm like try this as a ramp up sour to get into sours this is be a good. You know a good warm up to sours and your friends you want to start getting more into sours if you got how many times my sours. I think this is a good starter for people trying to test out the waters What about the mouth feel on

this like I think they're sort of like carbonation which makes this I mean it's a beer you're going to you know it's not super high I'll call this is like something somewhere hot summer day you sip of a Scot kind of the not seven point five percent seven point five does not taste like something doesn't it yeah the alcohol is what tastes like it's lower than it is I don't like to drink it I'm going to couple of them throughout the day I'm going to disagree I'm going to say this beer is making me thirsty for water like it's. I wouldn't drink this on a hot summer day because it would only make me more thirsty. Is it a little salty like Brownie actually think it is a little bit brainy Yeah you mentioned not like not go to the status but. It kind of it is actually a you know good call like if I just drink this in a blind taste. I'm I think it's a go so it does remind me of the kind of style that cucumber crush that we had I just feel very similar to that Alice what I think the. I think I go back to what Britain said initially where it's not super conflict there is a little bit of that sour strawberry Cherry type of flavor that's going to one note and then you get a little sour wave of sour. And then you get a little sweet as in the after taste and it's maybe it's brilliant in its simple this is it maybe like an acidic rhubarb pie type of flavor where there's some. Sweetness some sour INNES I feel I just I still feel like there's the like it was the wine barrels it was age and it was like a rose a or something to that effect would be as possibility. And now it's a time in the show where we try the least. This is a collaboration between the cliff pick and gigantic brewing hall from Portland Oregon. This weighs in at eight percent. Now. When I see an imperial lager in my mind I think light colored even though it's as dark side lager I still expected this to be light colored and now I am surprised and. Also were alerted to me pretty obvious that it would would be dark. And we

have a. Coca-Cola colored brown beer a little red very thin had a little red Yeah peeking through. But you're the thinnest saddle the head's actually very foamy. And like khaki colored. Sorry though is that khaki it was like What are you are going for a cheek for a stick. So you. Can Eat Me I think. I don't I'm getting molasses in maple syrup and I it's really good smelling I have not tasted yet but I'm I'm getting that strong maple flavor doesn't smell like a log or no not at all I don't think you know I don't think I do you know last or maple or you know yeah but it doesn't like i am if I just smell this without seen it there so he said it was a log or I think they were lying to me. I think so too I'm like Who is the yeast that they're using So it's like in the process you know snow put your nose in that tell me don't get to Mars and. I didn't know our daughter is a lawyer I mean it sounds like Mars and right when it's time to talk I like Dr Bach you know all those German or all

waters dark ones. It's not like peanut butter. Little being a motorbike to it yeah for sure I just want to give a shout out to put Dickens like him tick and album Star Wars and right here. On the aroma I get a lot of nuts also like it's nutty yes. What percentage is this eight percent. On the flavor it's a lot more like Bricky red than I expected it kind of tastes like a red ale to me. Very multi. And so it's a very well it's a small forward beer but on the back and there's those earthy hops that

have that like peppery kick to it almost like a wry beer also Yeah I mean this is a this is a beer that I feel like poles from a bunch of different styles into one Imperial lager which Imperial loggers are rare too I mean you don't see very many eight percent lagers you not. So Britain is a big fan of like stouts importers I actually prefer this style more than I like a stout and a porter I if I could brew this beer I would brew it I'm not sure if I have the ability to do this but I mean I'm really enjoying the complexity of the different flavors the sweetness the care Mel and then the Rye and a little bit of bitterness at the end is adding to an amazing profile of complex flavors and it's got like a bit of a chalky mouth feel which I like and it reminds me a lot of a brown ale I mean we've mentioned a bunch of different styles but if I just try this it would remind me I would think it's a brown ale. Yeah to me it's not quite as sweet as a brown ale. That's why I said red because it

really does have a lot of the darker bread qualities and then. So you're not getting the sweet bread you're getting. Right. But the mouth feel I really enjoyed sex chalky powdery I mean it's like they like you're sort of biting you've got to chew the

spear a little bit you do I think that if I tasted this pointedly I would not ever guess in a million years that lager it tastes like a porter but it's a little thicker body than most Porter seemed thin to me it's a little thicker than most porters I'm used to and our multi-year you know that's what I when I was marking down my sheet or. It smells and tastes like peanut butter with Lego Multan milk ball or whatever but without the chocolate like it's not I wouldn't describe it as chocolate a bit there's like that multiple almost like like a whopper without the chocolate it's almost like a coffee extract kind of base and like Burnham butter burnt. There's a bite on the end like this leaves a lingering sort of bitterly Joel said that it's just

kind of sort of kick on the back and I like it it's different completely different than I expect expected Yeah so that was a complete surprise. You know it's going to their new. A new story this week Britain. Laid down what's going on inside North

Korea so I think that this kind of causes something that is becoming more and more prevalent and that is that food waste is becoming a very popular mantle to take up and reduce And this person Tristram Stuart. Decided that he has written room trist who I missed the Tristram trust old Tristram of an Englishman. Only you can get a more English name than Tristram Stuart Stuart. He is deciding that he is going to take leftover bread and brew beer with it. So he is selling toast which is an English ale with mult in citrus notes and he's using old bread one slice provide all to brew this beer. So we've all been well most of us here business here in Nevada and we know that they take all of their left over malts and the cows. Are served in the

restaurant yes. So more of a cycle and I'm out there they give them a table. And they're delicious by the way but it is good to see that the breweries are usually very conscious of how they're using the waste that comes from the brewing process and then we would want to lager need us the same thing they're doing they're taking all of the leftover grains and use greens in there they're getting into local farmers so they can have you know basically reuse all the left over from the brewery so I think that this concept is awesome There are a couple things in the article that I had questions about in the first one is the logistics of it so it says in the article that it took them months to find a brewer who would even do this because like the bread could gum up the works basically and like they didn't know how it was going to work out trying to actually brew a beer with actual bread like pieces of bread is about there you think well I think that's what makes this interesting is. Breweries use malted grain whether it's barley whatever it is and they're using the actual grain and this is a process of using bread instead of the grain and I think as a brewer that makes it probably much more difficult and they're having to tweak it they're having to do all these different things and I think it is probably less consistent than when they're looking for so I think it's harder for the brewery to do it. I read in the article that Whole Foods I see is ordering some of the spear they put in a request for the spring to make it because they're interested in selling this beer it's interesting I mean it's it's good. That bread is being put back to use that would otherwise be thrown away I think that's awesome but the so that brings me to the second question that I had about the article and that is that they're using whatever used bread they can get their hands on so it's always different like it's either bread or it's bagels or something like that so for me he like when you're trying to build your brand and like make a flagship beer consistency I would think would be key in. They are not going to be consistent and greedy enthusing Not that that the bad thing it's just you know it's just a question how are they going to mean team

consistency when they're switching up the bread it's like one batch of time yeah whatever bread product it's about to go bad they use it and it turns into beer unless you're using chemistry to get just a straight simple sugars of some sort so you know I don't know Professor. I love going to the next beer one more before the break Now this is a first for me anyway. I've had many many stone beers that are enjoyed by whatever date and this is the first one that I've had that is enjoy after enjoy after July

fourth two thousand and sixteen Well guess what it's after that date it's up to that date so we can enjoy it already that this is a return to my C's I.P.A. seven percent and this was bottled in two thousand and fifteen in July so it's so they said at

a bare minimum. You know keep this in the bottle for a year related to what the flavors develop the the carbonation and whatnot and I think I was talking to somebody from stone one time about these piers and they said you know it's very experimental

they don't know exactly how long this will last but. Maybe somewhere in the range of three to six years after it's bottled the spirits going to continue to develop and change flavors and they're all going to be different too because these are developing in the bottle so you know two bottles may not be alike. Now you have another one of these at home I do nice so poor is like you would expect in my PM Maybe a little bit light it's a little bit more yellow than an I.P.A.. What I use that is that it is hazy but you can see like the I love to call it the particulate matter in there but it's very fine it's very fine so it's it's kind of it seems kind of clear but then when you put your finger behind it it's not clear and it's because there's little tiny particles floating in there no visible visible settlement last week. No readily visible. But all the aroma I mean you can smell the Brett I mean it's I thought it was reserved and I was like I can smell funk but it's not crazy funky it's

even this is distinctly Brett and it is it does both but it's not the bready is beer ever smelled before yes in the Toppy there's hop I smell hop in there too I'm just getting unstuck getting too much of anything from the smell it's mostly just like maybe a little bit farmhouse ale funk which can be confusing with Brett but it's there's not too much more to that smell that maybe a little bit of born smell but just barely there again the initial set up had one sip I am surprised at the the amount of bitterness in this yes that is. I think the thing that surprised me about the bitterness on the first sip was that it was like it hung around for a while and it almost was like a dry. Dying bitterness which I wouldn't normally describe bitter is dry and feel like they're mutually exclusive but in this case they're not it just lingers Yeah and owing I'm not a fan of the lingering I mean I mean it's it's an interesting beer because at its core it's an I.P.A. which these I.P.A. is made with Pretend of my Caesar going to be very different than I Piers we normally drink and it's tart I mean if I just don't know if I drink this without knowing what it was I would think it's like a farmhouse sailor saison I wouldn't think it's an I.P.A. That being said Stone is known for their hops and very hot forward beers it's really like interesting to me that this is a beer that isn't that happy being made by stone it's sort of a style that is outside of what I'm used to for stone that's interesting do the bitterness that sits on your tongue like I have I mean about one hundred I abuse of bitterness that's just hanging on the back of my tongue where you have those bitterness receptors and it lingers for a long time yeah I get that too it's a combination I think and the bitterness because it's not like there's not a lot of hops flavors coming through it's just the IB use that are coming through so I was I think it's relative because I think that this is a happy beer and I actually think it is more hot forward I feel like I taste more Hoppe than I do Brett. The bread is on the back burner for me it's not that funky it's not very bratty but it is happy and bitter So if I were to taste this blindly I would guess that it were an I.P.A.. Which is weird the feeling just Jeff has a better sniffer and taster than I do. I mean I could get that I mean everybody's palate is different for sure but I just like this so penis in the mouth feel is. So distinctly Brett flavor to me that I just associate that flavor with a style other than I.P.S. But that's just because I've not had a lot of bread I.P.S. I mean there's a lot of them out there now it's not my favorite style you know I enjoy it but it's it's very unique I mean it's very different from. And I I'm not what I would consider a normal I.P.A.. Yeah very different Yeah it is still you know it's super dry you know it's well like I said very highly carbonated so little sweetness it's like I don't know I don't get too much enjoyment of

drinking his beer and he's very bitter for me. Than joy after whatever date and I think I was hoping for more for a beer you have to say for two years yeah I think on the bitterness to it I think the lingering like there's the there's a hop bitterness that I'm getting like. In the media after taste and then as it moves forward like ten more seconds it's more of like that by ill bitterness that you're right. That's what's hanging around it's a rough it's a little place I mean but some people really like the style it's acidic it's tart it's some people think this is like the best style of beer there it's just maybe just not our type self-worth beer I've ever had my type. I work for and then we have four to go when we come back including our Strange Brew the mommy monster maybe the strangest beer we've ever had before going to be when we come back right here on the beer the day podcast. Real quick before we get back to the show it. You like to hear that a podcast and want to help us out one way you can do that is by radio in reviewing us on i Tunes We always want to move up the rankings so if you leave a review and I'm not telling you what to do but you know maybe five stars. I mean that's going to help more than four or three or one

star back one star is not going to help us at all so five stars i Tunes review move up the ranks and we're going to be moving ahead of all the other fifty beer podcasts. Are only somewhat as good as this one. So help us up on that front if you want help us financially you can shop on Amazon through the beer their website on the right hand side of the of the site there's a little Amazon banner you click that you do your shopping or if you're lazy go to Amazon dot beer the day dot com in your browser you do your regular Amazon shopping read a little kickback from Amazon based on what you spend. Just well I guess it was a few weeks ago somebody came to the site and they bought a magic Cindi fun feeder slow feed interactive bloat stop dog bowl.

House for me. I have a problem might be a fast Britain trying to grow. This is a it's probably bad for the dog it's a dog ball that has grooves of it so they could only reach their target and eat a couple kernels of food at a time it's basically torture for the animal but somebody bought this it was it was Britain or Joel or both his money just for your beer drinkers out there it's like the coffee straw that you get to stir your drink your coffee drink but you have to drink your beers through it so imagine that that's what it's like for the dog Yeah but from taking ten seconds to eat pork up the food to taking five minutes that's a good thing and he thinks you for that. I'm sure he does you paid eleven ninety nine for it I got ninety six cents. And then six cents we're going to put towards buying beer on a future show matter of fact we've probably already spent that are looking for the Strange Brew Let's go back to the show. Selling my brain. Welcome back to the beer of the day podcast I love the strange brew segment this is where we find the strangest beer that we can find this may be the strangest beer we've ever found that's my take the cake this is who mommy monster from garage project Wellington New Zealand is so even from this hemisphere. I don't know what the hell this is but during break Jeff says this is what is in the beer and he showed me a picture of a bit and I was like What the hell so I don't know what this is going to be interesting I don't know what I

expected it to be but it's much darker than I thought it would be for some reason got the guts in it because I thought it would be more golden hued but it's not it's like very it's a light brown So Jeff you won't tell us what we're getting into or should we try first and then look what we get one of us try it I mean I've never had a C. there but I know what's in there so let's try it but I agree color wise it is. I mean it doesn't say it's an I.P.A. It just says it's an ale I assumed it was an I.P.A. but this is an ale it's from Wellington New Zealand Let's try it see what you guys think I mean it's brown ale in color it's a very dark dark copper light brown color thin head but you can't really see through it which is weird for how light it is it's pretty it's OK. Pake cloudy here the euro is very reserved I don't really get too much coming off of this so I didn't we haven't told them what's in it so I didn't have high hopes for when we read with that little molasses on the on the aroma but the aroma is giving me hope it's both good smells good it smells different though I mean it doesn't smell like a beer there's a unique flavor in there I can't say what it is I don't know the first aroma smell of the last is the second the first sniff smelled like molasses the second one smelled like salty fish and a little bit ginger I'm getting soybeans Thankfully I'm still not good I'm good I'm doing a Japanese restaurant but like not in a bad way I can a good way yeah I give them a last of

this and cola it kind of smells like cola The taste is tamer than I thought I get it tastes a lot like the aroma or I get a lot of soy sauce brown sugar type of flavor upfront. In the after taste there's some type of spicy. Element to it very mild but certainly there so you guys are that dark seaweed paper that's on the outside of sushi Yeah that's what that is the aftertaste I think is actually what's in it I'm given or that's a taste of Oslo MY GOSH I'M AMAZING I know that's what it tastes like it's like that dark seaweed but it's not bad that's a strange thing is like you get on with that a beer it but it's the aftertaste Right right I get a lot of the effort that linger has a type of flavor I feel like I'm pretty sensitive to that type of stuff because it's not generally my favorite flavor whether it's fishy or C.B.D. or it ever that part is very reserved which I like I think it's salty but not unlike a go slow way right just like almost like a soya sauce way I guess yes. And it's very. Savory in I think it's aptly named because you mommy in Japanese I mean savory like that that's what it is and it is savory beer so it's also smoky but yes it's smoky molasses but it's not I don't think it's super sweet you know I don't want to

mislead anybody here it's not a super sweet beer so here's what's in it. And I think you guys are all along the right track here. So a few ingredients that make this one of the strangest beers I've ever had in my life first it's made with kelp. It's also made with bone need to go specifically dried ferment to Bonita flakes of Bonita as a type of fish it's kind of like mackerel So it's certainly the first beer I've ever made there were had made with beer with fish flakes it was. So kelp and fish flakes and also sea water so maybe that's the saltiness you're getting. Must be in those three things just so I saw this and I was like wow we're always looking for strange birds. Those three ingredients hit the spot. And they are there and noticeable but it's not under in Kabul and not too strange and should call it a castaway or Tom Hanks or something right there's a little bit of a sea flavor to it but I'm not getting the fish she might think you get the fish flakes but I'm not getting any younger and she is like it is seaweed yeah yeah tell P.C. we need that's all you're getting it tastes like those Japanese rice crackers and not like after you're been chewing the Japanese rice crackers but you know how like there's that hard coding that

that faulty that yeah that olive oil that's what it tastes like it to me is especially like initially like the saltiness that I'm getting like that's kind of what it tastes like where it's it's savory there's a tiny bit a sweet but it salty like when. To me I'm a salt fiend so when I put salt on stuff that actually makes it sweet for me I get to like the dried seaweed flavor like those you can buy like the flaky seaweed stuff and just some people eat it just as a snack it's sort of like that in a liquid form. You know so if I was a sushi restaurant owner I would actually have this is a staple beer in my you know on my menu it was complement the food pretty well actually like like. Like light fish specially like McGeary right where there's

like nothing no other flavor with that you're just having like the pure fish with some rice that would be so good like with this yeah it's good. I'm not going to buy this again though like this is something you try once but I am not like thinking oh

I want to sit down and watch a movie and drink a beer and this is the beer I'm going to drink to me it's a novelty if I'm going to be eating Japanese food I'll take an Asahi and that it's like dry kind of lighter longer type of thing that is. The break in between the bites of the food that gives me the savory quality now so but I do appreciate the fact that the beer is trying to mirror that type of the food the beer is trying to taste like the food and this is a care honestly I would pick this up again like if I were to run across that I would drink it again in a heartbeat it's like everything that I love about the food that I eat but in the beer like because I love salty stuff like it's I like it I really like I like it to. I like to share it with people I would like to have it watching a football game or a baseball game well that's why I brought this up because I've I bought this bottle maybe a month ago I wanted to share this with you guys and I didn't really want to drink and I might. Do what is strange definitely fits the segment I didn't have high hopes for it when you read that I was like oh I'm going to talk this down this is not. It be good it is good but it isn't surprisingly drink it's very yeah very drink will so the next beer is kind of fitting It's a collaboration between. Northern California and seared about a brewery and Southern California and Carl Strauss brewery and. Us Here in Northern California have welcomed Southern California Jeff here and so now we're

going to try this beer this is the north by South or an excess of the cool kids call it. Or do the cool kids call it North by self I don't know so this is direct as of yesterday from Sierra Nevada directly from Chico drove got it brought it here first day old from the brewery. So there really do all those that want to I mean we don't know exactly when it was bottled but I picked that we picked it up yesterday. From Chico which is about sixty miles from here probably it was packaged on March that seven thirty in the morning I like the color of it it's it's quite clear by look but when you hold your finger wide it's kind of distorts it but little cement very little carbonation floated up I don't see any noticeable carbonation in the head is very thin. Copper colored. Maybe a copper maybe a little bit of a reddish hue to it but. Copper is the overall color so we have to give me the Olympic poor here is the bottom so here's the thing is I have never had a Sierra Nevada collaboration beer that didn't taste more like Sierra Nevada than the other brewery true this is obviously bottled in Chico so it should see the tastes here in about a house like the dominant genes. In collaboration aroma wise I don't really get much as anybody. Like somebody I mean it smells like a red mildly happy mildly mildly hot like it's not it's real sloppy I mean you know there were obvious early hops and. Bert malts So on the flavor though. Initially trying to compare this to the Sierra Nevada red I.P.A. firehouse website. So right off the bat I see here in the bat I see red I.P.A. I want to compare it to their flip side red I.P.A. which is a kind of a seasonal one they come out with pretty popular. The thing about this beer is that it is. More reserved on the red flavors of the ride type of flavors so I just get a nice smooth hop. Characteristic a little bit of. Not caramel malt but maybe a little a shade darker than that but very tame and it's just kind of a nice drinkable I.P.A. now the spear is interesting to me and I think Dallas really characterize the entire beer and what adjective and that smooth. From the initial sip like forward all the way through the aftertaste I feel like there's a very smooth and subtle transition from where at first it tastes like you're drinking an I.P.A. and it toppy and then there it progresses into some sort of bitterness that smoothly progresses into like it kind of the hop bitterness fades away into this like smooth malt that just kind of like fades away very well unnoticeably almost and then it's gone and I really like that like it's just very. Smooth and it's a six point five percent you're really on that borderline between pale and I.P.A. so you get a little I.P.A. qualities and then but you know I think this leads more towards you know or. The red I.P.A. Yeah it's like. It's like a little bit more care Mel hop hunter with out any of the bitterness I think it's well malty by Sierra Nevada standards yes yes I mean it's when I taste this I'm looking for a lot more hops but I enjoy it but it's a lot of a lot more of the toasted and burnt malt flavors that you don't see in a lot of the I.P.S. Yeah I mean I think if you have the opportunity to pick it up and try I think it's a good well balanced beer it's not going to be some that's going to blow your socks off but I think you're going to be able to grab this beer and drink the whole thing and I'm glad I had this beer night I feel like it's pretty universally appealing you know like for people who don't like I.P.A. as I think that you could still get and I think for people who do like I.P.A. is like you could find enough happiness in to be like oh I'm going to have that beer Well it's an interesting collaboration because

Syrian about it is one of the oldest sort of a original craft breweries with Carl Strauss I mean those are two of the sort of old school California craft breweries and to see them work together on this it's a nice beer I enjoy this and I like to see the work between these two arrays where was my initial prophecy correct though that you're to get more Sierra Nevada Yes I think so but we're also we've had a lot more serious about a beers and Carl straw Spears so maybe we're just a little more inclined to say that one thing that I always characterize searing about a beer is as those metallic I can taste it every time it takes this year and about a beer and I would not like describe this beer whatsoever as metallic you know metallic taste for me. Even the zero in about a malt backbone that all the beer is going to tend to have the it's more reserved in this one. There but not of those. Incoming transmissions you got mail. A couple comments this week. We got through tax season and we did a bunch of tax man brewing beers and Facebook we're on Facebook at facebook dot com slash the beer of the day. Rich Nagel Obama he says just enjoyed this from tax man good stuff it's called propose. Is a. I think it's a. Good try to see the picture here but. That's what we had we had there exemption that we posted on Tax Day itself which was last Tuesday a lot of good stuff from taxpayers and I think I'm looking forward to trying more stuff from them. On Twitter when I posted the exemption I.P.A. on Tax Day tax. I have a little tagline each time I post a beer on Twitter as I put a little three word or forward thing at the beginning to try and make it somewhat funny or interesting. I said one for you nineteen for me which is the line from The Beatles song. And tax man who insists seems like a fair enough deal Cheers and thanks for sharing this great pics is. Always good when the brewery responds to us that was a great picture down I took that on Easter Tim So tech posted a beer called. Mass rising double I.P.A. from Jack's Abbey this stuff from last night a dangerously drink of all and tropical upfront with a massive shot of grapefruit in the puckering furnished. Well it's really good that's one we can I get here. Tim is in the northeast. So next time we're up there will have to. Look for that as well we're on Twitter at Pier the day we're on Instagram at Bear this site Facebook Facebook dot com slash the beer of the day leave us your comments as we were read them here on the next show. The next beer is a beer from toppling Goliath brewery in decor Iowa this is the rover truck stout. So well Jeff pours that I'm going to go ahead and take a. Time right here to tell you about the trip that we're going to be taking basically a

week away so on the seventh we are flying to Minneapolis we're going to spend two days there sampling the local. Scene beers there we are then driving to Madison Wisconsin two days there with a stop on the way with a stop on the way. Here to Cora our Iowa toppling Goliath Oh well I'm going to the brewery so I kind of wanted to do a little preview of the beer tonight and then we'll be able to load Jeff's pelican nuclear briefcase with as much beer as we can pack out of there. And I think they're pretty known for their I.P.A. and their pale ale like pseudo Sue one of the best pale ales out there. This beer we're doing it tonight is a stout I'm sure it's good but you know it's not what I've had from this prairie before sudo su was really good I got a lot of good feedback on that I know at the Super Bowl Joel tried it and he was a fan of it and on a recent podcast we had the X. hops gold which everybody really enjoyed everybody thought that was one of the best pale ales they've ever had you know it was a good beer. It was close it was towards the top of the list of beers I don't know if it went to the beer the day I think he wanted to be OK So I want to talk about the head on fear because I feel. Feel like on the last episode we said even more Jesus had one of the darkest heads that we've ever seen now it's lightened up but when Jeff first poured it it was crazy dark and it got lighter like if you look like the bottom finger head it's much darker than like if you just look in the glass over the top but it was crazy crazy dark head like when Jeff first port and I was like oh my gosh this is another beer with well I just watch just Jeff do it and if you swirl like you do whine and you see it's instantly darker and not the color it was like see that color there that's the color one just poured it for me dark tan no you know that really no one can see it. Dark khaki colored. To the current time so we're almost out here it's very aromatic for a beer that's only five point seven

percent on this reminds me of a beer that might be ten percent and it really does stand out. Like molasses and honey yes. You know. Lots of malt caramel chocolate malt. I think the flavor follows suit I think there's a lot of flavor here for a lower A.B.V. beer I think it packs a ton of flavor there's. There's like. A normal I feel like in stout if if there's like molasses aroma present last this is usually like the prevalent flavor to like it's thick it's syrupy this is not the case with this one I'm getting a lot of like oatmeal. It's like greeny oatmeal and then in on the back burner is like the molasses in the sweetness but I'm really liking that this one's a little bit different I mean it could be an oval stout. Perhaps but I get a lot of I mean a sauna. A ton but there's some chocolate there's some coffee I mean this is it's a classic stout flavor very subtly smoky super subtle I agree it's like if you took it to see roll in a marshmallow and put it over a fire pit and roasted it and put in your mouth sounds delicious. But not a sweet I like this. It has all the same flavors like a really in your face like thick Chewy stout would be but it's all reserved in a lot more subtle and I think that if people who are really big fans of dark beers are porters or stout like they could probably get into this in Billick that's where it. Is it's full flavored but it's low alcohol and so there's not a kick or anything and so you get all of the big flavors of the big imperial stouts. But in a smaller bite size pack I can't believe it's only five point seven percent I was thinking the same thing even when I smelt it not that it's not not that it's boozy or alcoholic or anything like that it's just to have a stout with this low bow call but at the same time all these full flavors that's pretty impressive to see because most most breweries to get this sort of complex flavor profile have to get up to like eight you know eight seven eight nine percent right we have stats on the show that are five and half percent six percent they are without a doubt I mean almost universally water water yeah yeah yeah I'm not the gays you're stout but without a huge amount of alcohol I think like. This is a great introduction stout for

people who might be wary of dark beer and not to say it's basic I mean it's not all. Oh no not at all it says I think what you're saying is it's like somebody who's turned off by the color of a dark beer would drink this and really appreciate the flavors it is it is I will give this warning it is pretty smoky I mean I'm getting a lot of smoke so I think everybody at this table in general likes smoked meat like we enjoyed that flavor I mean it is is pretty smoky and I like that but I can see how it could be off putting to people because it does give off a little bit of like that charcoal like metallic taste at the very end because of how smoky It is yeah I don't want to insult the beer by saying that this is good for introductory people to STARTS IN Maybe it is but I think this is good for someone who likes delts Oh yeah no totally like I love stout and I really like this beer a lot what I was trying to say is that I think that in comparison to a lot of other stouts I think all of the. Like requisite flavors that you get out of a style are a little bit more muted and balanced in the spear and so this might be more appealing to someone who's not like into dark beer and has more of a hidden complexity to it and it's got some like it's got some walnut to it that I really enjoy like a you don't see walnut in a beer very often. Card gives Oh boy that's pretty good I said that it's also like soya sauce like we got in the mommy monster it's like it's just something that is very it's very simple but it's something that you do not expect oh I get good stuff but it's delicious can't wait to go to toppling Goliath you know looking forward to them every day that we're going to be in Madison on the ninth of the tenth we're going to be in Chicago on the eleventh and twelfth and Indianapolis on the thirteenth for top. City in the heart wreckers got us get around like. I'm be bringing back some beers from Cincinnati as well the following week awesome Going forward to it we're going to have a good Midwest show yeah or at least least one probably for several When we bring back beer every day. Before we get into the last year of the night Let me first mention that. Beer the day dot com is not just for Jeff and Britain and Joel and myself to post beers of the day but anybody can post a beer the day. We have on the show tonight here's one from New Zealand and seven other ones from different states and so we're always trying to find beer to put on the website from all around the

country but you can help us out considerably by sharing beer from your local region we don't have any beers from Texas or very rarely do we get one from Florida. Or all around I mean there's there's beers from other places in the Midwest or up north of Montana in every state has a beer scene and we want to know what's going on throughout the country in craft beer we can't do it on our own people can do it on around so it's very simple it takes ten minutes you take a picture of the beer you write a description you add at the beer up on the site and then we will feature it as the beer of the day and then it's a probably. At least twenty thousand people will be able to see that beer and and that's going to help them understand what's going on whatever part of the country you live in. And you don't have to do it for free out of the goodness of your heart if you post a beer and we featured as beer then I will send you a beer the day pint glass free of charge and as a thank you for now. Being

us with our mission help without. Going to last through the night. We have now this is one Jeff brought back recently from St Louis. And he brought it back up here on ice in his car so that we could have this one tonight. This is an interesting beer in that there's no label on the bottle it is a brown bottle we don't know what's coming out of it devoid of any branding it's very dark and it took me a little bit to take off the wax top here but let's try to spear and then I'll tell you guys a story about when I went to the spring this is the barrel aged Our comes finest Porter I was sure this is not motor oil I mean it circulates very There is a very very dark it's almost almost black to know the bottle actually you know the thing that's interesting to me is that has a super fine like one finger head that took a long time after Jeff poured for it to build So this is a barrel H. porter which we we have plenty of parallage beers but I think barely supporters are not that common for us as well I mean I don't know if I've sort of said that a lot throughout the show but this is this is a style that we don't drink a lot of we drink porters we like them but a barrel a supporter is. Unique for us if someone told me this was a barrel aged in

blueberry bourbon barrels that's what I would think as it sounds crazy but you're not often like that it I it. To me I like it it kind of felt like refrigerated fruit if that makes it like if you walk into what if you get an apple or it ever and they have like the refrigerator it smells like cold fruit that make any sense yeah probably not but now it smells malty I mean molasses like we said we it's the the dart. Caramel and burnt malts chocolate malts. You get the blueberry that just talking about yeah there's like a a fruity. Aroma of their. One step I like it I can taste blueberry on on the taste like in right off the bat this beer is. It's it's intense it's it's got a kick it is it's got a kick I have a notable visceral kick you know alcoholic kick to it so the alcohol is there yeah mature I do get the. The the blueberry sweetness the fruit is really prominent in the as well it's like blueberry and brown sugar Well the coffee little bit of chocolate. I think the flavor that sticks out to me the most is the coffee the blueberry for me is more on the aroma. I get on the after taste quite a bit after to. But smooth I mean this is this area of enjoy a beer Yeah so some background on this I was at the spring it was in February so it's about two months ago and I was in St Louis students and beer tasting and I went to several breweries and this was a cool place it was. It had sort of a like garage like automobile type of theme to it and I met Ronnie who is the one of the owners in the head brewer super nice guy and he handed me this bottle right as I was leaving that's it's sort of a rare. It's a it's like Dallas said there's no label on this this was their original version of the Arkham City finest is. Barrel aged it's one third of it is barely aged in Opus one red wine barrels and two thirds of our good stuff yeah that is it. Two thirds are aged in raw whiskey barrels and I I like that complexity that you know the oak barrels will lend to this beer it was bottled a little over a year ago even like the alcohol percentage is somewhere between like a eight point two percent it's like an estimate because this is this is not a beer that most people can just go pick up it's a unique thing we got from the spring and I really like the flavors are so it's interesting that you say that with aged in the Opus one barrels and in urban barrels because right we're sorry rye barrels because the next thing that I wrote down before you started talking was if you concentrate really hard there's a vanilla and cherry in there and that must be from the wine barrel I think so and it is it's pretty fantastic I get no riot though I was surprised that it was age two thirds and rye barrels because I don't get much of the Rye but I get much more of the vanilla like you said sort of a little bit of sweetness like I would have expected bourbon barrels. I think the thing that surprises me the most about it is that for a barrel age to peer it's incredibly smooth it's really smooth in them the more I drink it the more I am enjoying it and picking out like different flavors like it's very complex the more you drink it like the more I'm picking out I think for anybody who enjoys complex beers you're going to be excited you tried this beer because this is a beer you don't have every day and you can tell that the brewer put a lot of effort into making a beer that was unique and some that you're not going to have every day and in the hands you know my hat's off these guys mean this is a very difficult beer to brew improve well because you can mess it up a lot and these flame. Really complement each other well so we had the. Regular version of this the Arkansas finest on the Web site featured as a beer the day about six weeks ago and it was a good beer is a good coffee porter but just having this as the barrel age version is is much better I think the smoothness of the barrels impart on the beer it's really like incredible makes it a better beer obviously it's you can't make every can't make all their beers into a barrel aged beer but just put it in a barrel aging it in an age and it in a bottle I think really enhances those flavors very smooth definitely. Britain want to recount the beers we've had tonight and

will spin the wheel and see who will go first all righty we started off with a lot of Vermont from Hill Farm stud brewery in collaboration with brought three day blow. When we went on to series to Michigan from Lake Effect brewing the store to store period books like order which was a collaboration between ecliptic and gigantic brewing. Then we had the enjoy after July fourth two thousand and sixteen which is the fourth edition Brett I.P.A. from stone we had the monster from garage project out of Wellington New Zealand then we moved on to the an X S red I.P.A. from Sierra Nevada and Carl Strauss the rover truckstop from toppling Goliath in we ended the night with the barrel aged Arkham finest porter for a modern brewery well you're ready I'm ready here we go thank. You here goes first I actually had kind of a tough time today but I think with the ability factor and how much. I actually thoroughly enjoyed and I do tend to go more to sours lately. With the cerise to Michigan. Very light

easy going I feel like a drink it kind of throughout the day with the summer season coming along all right so. All the beers we had tonight were were pretty good enjoyable especially the back half of the show I like on my little she die rate everything on a five point scale with decimals to the tents and what not and the last four or all within one tenth of each other. I have a tie so it's between Mommy monster and the barrel aged Arkham finest Porter. Those were both excellent beers but I think I'm going to go with the mommy monster because it's the most unique beer I've ever had. It with everything that I love about food but in the beer so it with a very it was salty there was Smokey molasses it was the essence of me so that is my choice for beer that day so keep this pretty simple for me my beer the day was the store destroyer period Darkseid longer I think it's it's not what I expected from a beer I think this subtle flavors of the roost did malts as well as just the sweetness it was a very well balanced beer. In I remember when all the beers in his first half were over the first beer they grabbed that a little bit left over was that beer because it's one that I enjoyed the most and I was really impressed with that beer summit over the last beer and not biased because I went there I'll give you my reasoning to the second but my beer the day is the barrel age our hymns finest and really the there were some great beers tonight I like the whole farmstead I like the Star

Destroyer I liked. Mommy monster. But the modern brewery. Barrel age artist finest is my pick because. I I like porters but I really enjoy barrel age Porter I think it just makes the beer so much better just like I like a stout but I love an Imperial

Stout that is barely aged and barely supporters and not. The type of beer that I run across very often and so I just I appreciate the full body and mouth feel that beer because most porters to me are very are a little thin and watery and I like to drink a barrel age part of that has a full like flavor profile profile that I can enjoy So for me no doubt the barrel aged Arkham suffices for modern. Art for me using almost the same argument as Jeff just laid out but on a different beer is for me it's the rover truck Stout from toppling Goliath. So many breweries have the Imperial Stout we have all the bold flavors the complex of these and twelve thirteen percent A.B.V. Well this one here from topping Goliath is proof that you can have a full flavored full bodied stout. Without having to go over the top on the alcohol and everything is still complex there's still a ton of flavor it wasn't thin it was and watery it was just solid stout with enough complexity to you know every every step you take you're going to be getting a little bit of a different take on it so I was impressed with that beer that's my beer the day I'm looking forward to going to toppling Goliath next week that's five different beers one two. There's five of us right now every one picked a different pair that's how to line up was that ever happened before I don't know I don't think so I could easily justify any of the ones that you know especially if there's double that yeah. Well seventy one podcasts and there's

still a first time for everything. And that will close out our service first episode. And we thank you for tuning in I want to thank Jeff for coming up and doing the show with us and bringing beer with them so we're going on a trip to a bunch of different areas I don't even with the countess but I. Will post it on the website so you know where will be you will post on Twitter and if you're in that area and you want to come out and say hi to us and drink some beer you're more than welcome to it we

will see you then we will see you next time here for your hop in Britton Minor Joel Minor Jeff Miller I'm Dallas Heliker. You've been listening to the Beer of the Day Podcast.