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LGP 54 - HVC Hotcake Broadleaf
13 Plays3 days ago
This week, we're trying out the
HVC Hot Cake Fresh Out the Oven Broadleaf Torpedo!
As always, we'll be pairing the Hot Cake with a selection of beverages that we think should be a worthy pairing.
Recommended
Transcript
Introduction to Episode 54
00:00:16
Speaker
Hey everybody, welcome back to Let's Get Pairing. This is episode 54 and today we're smoking the hot cake Maduro hot cake broadleaf rather. It's got a much longer name which I'll get to in a minute.
00:00:29
Speaker
um But for now, grab yourself a cigar, grab yourself and drink and let's get pairing. Not going play the intro again because you guys just saw it 20 seconds ago. Welcome to Let's Get Pairing.
00:00:41
Speaker
We're smoking tonight. The, let me find the name here. It's long HVC hot cake, fresh out of the oven, broad leaf in the grand torpedo size. Check that out.
00:00:53
Speaker
Uh, big fan of these hot cakes and, uh, excited to give this one a try. But as always, I'm your trip. Dude, this is the late, late show. And it has messed with my mind. It may also be some of the cold meds in my system.
00:01:07
Speaker
Uh, I'm Tripp, here in the Casa de Monte Cristo Studios with my co-host, as always, Dennis, in the Dungeon of Dark Death.
After Dark Series Explanation
00:01:15
Speaker
ah Dennis, how's ah how's the dungeon treating you?
00:01:18
Speaker
and The co-hostess with the mostess. Yes, the co-hostess with the mostess. ah Hey, man, it's I'm great. i'm I'm so happy that we we get a chance to get back on kind of old school style, right? Back to Wednesdays, which is...
00:01:33
Speaker
impromptu, not planned, obviously, but it's great, man. Yeah, and I'm calling it the late, late edition because we're late in the week and later at night because we had a bull snappy while here.
Preview of Upcoming Content
00:01:44
Speaker
This is the After Dark series, if you will, as we used to call it back in the day.
00:01:49
Speaker
There you go. i like it. All right, let me share the thing here because I forgot to do that before. That way people will know that we're actually here.
00:02:01
Speaker
And i'm I'm also, you know, I'm really excited to hear what you have for pairings this week. we we We go through, I think, like an ebb and flow sort of thing where we sometimes just go with like, ah just do the same old whatever. And then every now and again, and we do some weird stuff. It's like kind of crazy stuff, which I have for not the next show, but I think in two weeks, I'm waiting for a shipment from Chicago.
00:02:27
Speaker
from Chicago, let me emphasize emphasis on the Chicago because this is if you love to hate it, it's barrel-aged and you're going to love it and hate it even more. And you know what I'm talking about.
00:02:40
Speaker
Should I say it? but we yeah you can Yeah, you can say is it. Is a Goose Island? No, it's Malort. That's only Chicago... oh oh ok okay. got you. We're going to down on Malort and I think I want to um want to I want to just even the playing field and talk about Malort at that, you know, we'll talk about on next show, but ah there's so much to talk about and it's so divisive.
00:03:07
Speaker
Let's do it,
HVC Hot Cake Cigar Details
00:03:08
Speaker
man. All right. Well, I did bring a little bit of funk and a little bit of same old, same old. ah So we'll, we'll see who wins tonight. I'm excited.
00:03:19
Speaker
First, let's let's, I'll, I'll give you the details on the cigar. So this is the HPC hot cake fresh out of the oven, broadleaf grand torpedo. What a name. Um, I do love the fresh out of the oven name. I think that's a cool name, but it does add a lot of length to the name of this thing. So these were just released in March.
00:03:38
Speaker
Um, they were kind of previewed at the show last year. um but they were just released in March in this size and another size. And I believe there's another size coming the short Corona.
00:03:49
Speaker
Uh, we're smoking the five and a half by 56 grand torpedo reminds me of the size reminds me of that. Uh,
00:03:58
Speaker
I don't want to get the name wrong, but it's one of the Hoya de Nicaragua torpedoes that's like a 56 or 60. Oh, what was that torpedo? Actually, yes. I was so i was thinking Hoya de Nicaragua as well. is that the Grand Consul or is it the Grand Torpedo?
00:04:11
Speaker
I think the Grand Consul was a torpedo. All right. Well, this cigar, as I've said in the name several times, broadleaf wrapper, the original hotcakes have...
00:04:28
Speaker
Habano rappers or Corojo rappers? I can't remember off the top of my head. um I believe it's Habano. Oh, was it Habano? I think so. um And then they also did, a couple years ago,
00:04:41
Speaker
the I should have put this in my notes, the golden something edition that was ah the Connecticut shade. um This one swaps that out for Connecticut Broadleaf.
00:04:51
Speaker
Binder and filler, as usual, are all Nicaraguan. um This is made at the Fabrica de Tobacco's HVC ah factory that opened up a couple years ago in Astley when HVC Lorenzo moved out of Aganorsa and started his own factory, which is great for him.
00:05:12
Speaker
The cigars, have all as always, have been fantastic since then. um So looking forward to getting a little further into this. Any first thoughts as we're we're just kind of—I know you're just lighting it up.
00:05:24
Speaker
She is spicy. I just lit
Introduction to Beer Pairings
00:05:26
Speaker
the cigar. She is spicy, and it's a spice that sits on your palate. It's that, like, really intense, dry—I would ah liken it to, like, a Szechuan pepper— where just sits, and it's that like intense spice that sits on your palate, doesn't go away.
00:05:42
Speaker
You sort of have to lick your lips a little bit a couple times to just get back to and get back to normal in a sense. um But a lot of intensity off the first light. And a lot of just those, like, what I call broadleafy flavors, right? Like that super earth sweetness.
00:05:59
Speaker
um Rich, right? It's that richness. Yeah, super rich. It reminds me of... ah maple syrup mixed with that like wet, wet black dirt.
00:06:12
Speaker
Super mineral rich dirt that you get from deep underground. Or maybe potting soil, actually.
00:06:21
Speaker
but yeah um You're not wrong. I wholeheartedly agree. It's the petrichor of dirt, if you will. That's the way to put it. um I'm also getting coffee, little bit of cedar,
00:06:35
Speaker
A little bit of chocolate.
00:06:39
Speaker
There's a lot going on in the cigar already, like right off the rip. You can see I'm um barely into this thing. Eighth of an inch, if that. And I love the Torpedo on this, too. And um'm I've always been a really big fan.
00:06:50
Speaker
And I've actually, in recent years, I've started to cut laterally, sort of, the like do the chisel. The Dickman. Yeah. Is it a Dickman? As it is called. Yes. Oh, I didn't know. oh when you When you cut at at like this kind of angle, yeah yeah they call that a Dickman for whatever reason. Some guy named Dickman must have done it.
00:07:10
Speaker
Interesting. I haven't done research. And favorite way to cut torpedoes. And it's just, a ah I think, a really foolproof way to not have the wrapper fall apart on you. You don't have to cut too deep. you have to worry about the blades you're using.
00:07:23
Speaker
i always mean to do that, and then I forget, and I just... Cut it flat like a, like a pareo. I guess I'm just a dummy. All right. Well, let's get into some pairing here.
00:07:36
Speaker
And first up, I have a little bit of what you might call punk founded in 2016 by three friends and neighbors.
00:07:47
Speaker
If you've watched the show in the last six months, you probably have heard this name a couple of times. This from Great Notion Brewing, ah based in Portland, Oregon, my old hometown. On Northeast Alberta Street, they started a brewery and a tap room, these three guys.
00:08:02
Speaker
Initially, everything they made was sold on premises. They immediately started to get a lot of buzz for just kind of being over the top. um And I know the last beer I had from them was Mr. French.
00:08:16
Speaker
ah It was like the had like a bulldog on it. It was kind of a stout with... ah I think it had cocoa caramel or something like that.
00:08:26
Speaker
But it wasn't super intense, ah which is not the norm for them. So they're known for going crazy with adjuncts, with fruit, with... They'll barrel-age stuff for 18 months, and they'll barrel-age it in...
00:08:43
Speaker
ah barrels that held bourbon and then maple syrup for 18 months. So you come out with this, like it's insanity. All of their beers are pretty crazy. I had one the other day that was a mango steam at it. Oh, which was really interesting. yeah Really good.
00:09:04
Speaker
This one is the weirdest one I've seen from them, which I'm really excited about. um So this one is called munchies. And they call it an Imperial Garbage Stout.
00:09:18
Speaker
So this is an Imperial Stout with cocoa nibs, peanuts, marshmallows, pretzels, potato chips, caramel, peanut butter cups, and graham crackers. um And it also says certified color and natural and artificial flavors as well.
00:09:34
Speaker
They don't put that in the nice description, but they have to put it on the can. And it comes in at 9.1% ABV. As you can see, they got a... v as you can see they got a a ripped Sasquatch.
00:09:46
Speaker
He has been eating some other type of cookies and he has the munchies and is just eating everything he can find. The artwork is so cool. Yeah, they have an artist. I can't recall their name.
00:09:58
Speaker
ah i used to have it in my notes, but I don't see it anymore. um That kind of does all their art and they have these like funny characters for each one of their beers. So a lot of times they'll do...
00:10:12
Speaker
they'll do like a series. So they have a series called, uh, double stack and triple stack that are those, uh, maple syrup ones. I was talking about their pancake stouts and all of those will have the same character eating different things or doing different things.
00:10:28
Speaker
Um, it's the, the packaging is really, really kind of on point. And if you order beer from them, It usually, I've gotten it before in just a plain cardboard box, but usually it comes in a fully branded, like, you know those, when you buy, I don't know.
00:10:47
Speaker
I'm trying to think of something that I've bought that was like this other than this. Miller High Life. I was going to say Liquid Death. Liquid Death. Oh, yeah, Liquid Death with the artwork. They have the artwork on the outside of the box, and then when you open the box, sometimes there's even artwork inside the box. Yes.
00:11:03
Speaker
um And that's what Great Notion does. So they have characters all over the box, all over the inside, all over the outside. They'll give you a couple stickers with a couple of the random characters on them. it's They really go all out with their their're packaging and their branding, um and I love it.
00:11:19
Speaker
But I'm going to take couple sips of this Garbage Stout. With a name like Garbage Stout, I couldn't not try this. um And it sounds like... And what was the... I was going to ask what the... Did they say what hops they used for that or no?
00:11:34
Speaker
Nope. Just curious. They didn't say anything about that. All they talked about is the... Those big piles of ah adjuncts that they're adding. um But I'm very curious to try it because that's a ah crazy amount of adjuncts and it should be, I would expect, kind of in classic Great Notion style, just over the top, full of flavor.
00:11:56
Speaker
um But I wanted to put it first because the other pairings that I have may bowl this over a little bit. ah Yeah, man, i'm I'm kind of curious. You're starting with the stout, which is quite a choice.
00:12:10
Speaker
yeah Yeah, it's ah not the way I would normally do things, but I wanted to make sure, I wanted to give this one a fair shot, you know? um And hopefully it'll pair well with this HPC, so let's see.
Cigar and Beer Pairing Analysis
00:12:20
Speaker
ah what do What do you got up first? and I'm getting down hard on my first pairing. andm really digging it.
00:12:25
Speaker
And this is a beer that I i don't think that I've had before. um As I tend to do, I end up in Pennsylvania quite often. So I try to explore new breweries as much as I can in my travels.
00:12:38
Speaker
And um i was in Harrisburg last weekend and ended up finally, after i think probably two years of of drinking this beer, ah beer from this brewery, finally decided, okay, we're going to stop in. going to check it out and see what it's all about.
00:12:54
Speaker
This is a really cool bur brewery. It's called Pizza Boy. hu Pizza Boy Brewing Company. This is, let me switch to my camera mode. Here we go. Pizza Boy Brewing Company, this is Guest Check.
00:13:07
Speaker
This is a a series that they release ah called Guest Check. that And that's kind of their logo that they have on their glasses. i I may or may not have acquired a glass from them. I'm not going to say how, but but I have a glass. It's really nice.
00:13:22
Speaker
And so they do this cool really really cool thing that it's the Guest Check series, so different IPAs. This one is a hazy IPA. Or is it a double? Actually, hold on. Give me one second. Let me see. oh So this is... No.
00:13:36
Speaker
This is a West Coast IPA at 6%. percent 6% clean, know which is kind of rare in today's world. And these cats are out in...
00:13:48
Speaker
Enola, Pennsylvania. So really not too far out from Harrisburg. Enola is kind of a relatively small town, if you will. And yeah, they were established in 2011.
00:14:00
Speaker
And really kind of as an extension of Al's of Hamden, which was founded back in 2002. two thousand and two So they've been around for a while. That's kind of the restaurant part of the business. so when you go to the brewery, it's a 10,000 square foot facility.
00:14:13
Speaker
which is wild. Like it's, it's a wildly large place. They make beer, but also not only do they make beer, but they also have ah hundred taps. Of just every beer you can think of.
00:14:28
Speaker
They have 100 taps of not their own beer. They have 100 taps of their own beer. Other beers from, they have beers from, well, most of Pennsylvania, but they also have beers from the West Coast. They have beers from Florida.
00:14:40
Speaker
you You know, think of your like Cigar City classic beers. They have that stuff on tap. They have stuff on tap from New York, which is really cool. And when you walk in, it feels like a pizza shop. It's like an old school thing.
00:14:53
Speaker
As a kid in the 90s, you go to a pizza shop, that's how it feels. They got the plastic tumblers, right? that You remember the old Pepsi tumblers? Oh, the red ones? Oh, yeah. So they don't have red ones. They blue ones. Fine.
00:15:06
Speaker
Okay, I guess the blue ones were Pepsi. The red ones were Coke. Yeah. Yeah, but but but they have you know they have the tumblers. They have those like old ah quarter machines where you put a quarter in and get a bunch of stickers.
00:15:19
Speaker
you remember those things. Oh, yeah. I remember those. I love those things. um And so they have that. So it has the like classic pizza vibe. And you walk in, it smells like pizza. It's just say nostalgic for a 90s kid to walk into a place like this.
00:15:33
Speaker
and we And we had pizza. We had beer. um I had a bunch of different beers. I had a bunch of beers from from them as well. And they've just been doing this really cool thing. So initially when they started, they they were doing a, it equates to about 132 gallons roughly like five systems, like system. Wow. Which 1300 and change.
00:15:56
Speaker
Wow. and they upgraded to a fifty system fifty hectaliter system wow which is thirteen hundred and change And certainly with that space, man, it's wild. They've expanded so much and good for them. But again, they they listen at the end of the day.
00:16:18
Speaker
If you drink Miller, if you drink Budweiser, if you drink great notion, limited release edition, barrel aged whatever in a bottle, you're going eat pizza, right?
00:16:29
Speaker
hmm. No matter what. I think pizza pizza and beer is is a an essential pairing. You can't fight It's great. Yeah. It's so fantastic. Pizza and beer are like beer and... Beer and wins.
00:16:44
Speaker
went Beer and wings. Okay, so I'm not a big wing person. Oh, man. But I've had many wings. I've been on the on a quest for the best wing ever.
00:16:55
Speaker
I've been to tuooffalo ah Buffalo, New York, and I've had wings there and I've had wings everywhere. I'm not quite sold yet. I'll get there. But yeah, pizza and beer, classic combo, really nice, bready, yeasty flavors from the pizza.
00:17:09
Speaker
You get things like an IPA that cuts through all the the the fat um of the sauce, the fat of the the cheese, whatever else you got on your pizza. And man, i we talk about West Coast IPAs. People, I think, forget in today's world what a West Coast IPA really is, what it embodies, what it tastes like.
00:17:31
Speaker
These are not your hazy IPAs that are are fruited or that have lactose or whatever else. They're kind of in your face. The classic West Coast is in your face. It's hoppy.
00:17:43
Speaker
It's it's ah certainly on the nose. It's really spicy. And this beer is awesome for that. um I was surprised, actually, pleasantly surprised.
00:17:55
Speaker
Now, that is the kind of beer that we usually don't think pairs well with a cigar. So I'm curious it's going to often doesn't. It often doesn't. But I can tell you, so far, first, third, I think it's working really well because the citrus is cutting through the intensity of the cigar, the richness that we talked about.
00:18:12
Speaker
It's cutting through that the like black pepper, the espresso, dark coffee, um and then also that that pepper note that I mentioned that lingers on the palate, and it cuts through that.
00:18:26
Speaker
And I think it's it's working really well, actually. Surprisingly. ah The Munchies is working really well. it's ah First of all, this beer is like...
00:18:39
Speaker
Smelling this beer would kill a close friend of ours that is allergic to chocolate. Oh, boy. i would like yeah This is straight-up chocolate bar. um with the, let's see, peanuts, marshmallow, pretzels, potato chips.
00:18:56
Speaker
Not trying to get much potato chip. Let me taste. Potato chip? Is that one of the adjuncts? Yeah. Really? i taste no potato chip. Oh, my.
00:19:07
Speaker
um Okay. I taste... um There's a hint of salt. Just a very small hint of salt. um But, I mean, yeah you can get the same effect by sprinkling a little salt it in there. so it's a It's a schmeckle of salt.
00:19:24
Speaker
A schmeckle, yes. um And as we know, marshmallow also is a flavor that just does not convert at all. No, you get absolutely no... It just turns to sugar.
00:19:36
Speaker
All it is is sweetness that turns into alcohol, maybe a little bit of residual sugar. The graham crackers I do get a little bit. But really, it's the... And you know what's interesting is that on the um the can, they don't say peanut butter cups.
00:19:54
Speaker
They do say it in the and the description on their on their site. So I don't know if the peanut butter cups were nixed or what, but there's a lot of peanut butter in here. A lot of peanut flavor.
00:20:06
Speaker
lot of chocolate flavor. Those are the two like overwhelming ones. There's also a significant amount of hops. Let um me...
00:20:20
Speaker
Based on the bitterness, I would say this is like in the 50 or 60 IBU range. Oh, wow. Which is nothing to like nothing to shake a stick at, right? like For a stout, no less. um and Unless we're talking Russian Imperial or possibly the stout I'm getting to later, um there's not usually a ton of hops.
00:20:39
Speaker
um This is a more aggressive hopped stout. Also, it's very, very, very sweet. As expected, with all of that sugar in there, you're not going to ferment all that stuff out, especially at 9.1%. It'd have to be like 16% get all this sugar out. 9.1%?
00:20:58
Speaker
Yeah. Oh, boy. And that's your first pairing of the night. Yes, it is also. that I'm not going up from here too much. So it's not. so This isn't going to get too crazy. It was more that this one I didn't want to.
00:21:13
Speaker
I wanted to taste this one on a fresh palate. I didn't want taste this beer after something that's a little bit less complex. um I didn't want to get rid of any of the you know but nuance that this... That's totally fair.
00:21:31
Speaker
Not that it's got a lot of nuance. But that being said, all that being said... It brings out a ton of chocolate in this cigar. It brings out a little bit of that peanut flavor in this cigar.
00:21:42
Speaker
Like, it's just, it's like super complimentary. They're meshing together these flavors. I think I've talked about it so much my cigar window. Let me ask you about this, though.
Teeling Whiskey Pairing
00:21:52
Speaker
This is the retrohale. Have you retroed the cigar yet?
00:21:56
Speaker
Because for me, what I'm getting is really intense. think I don't think have. Mushroom and earth. they It's a like we we talk about umami sometimes. Yes, maybe it could be umami. But I think it's just this earthy, mushroomy thing that's going on that's really cool on the retrohale that I love.
00:22:12
Speaker
There's a lot of spice on the retrohale. But there is definitely a little bit of that like... I mean, i think like probably most cigar smokers, it always makes me think of Davidoff.
00:22:23
Speaker
um A little bit of that Davidoff mushroom vibe going on in the retrohale. It's the, I think, you know, when we talk about Davidoff stuff. Which is interesting because there's no Dominican tobacco in here.
00:22:36
Speaker
It's all Nicaraguan. And yeah typically those flavors come from a lot of Cubano or Allure.
00:22:45
Speaker
those kind of mushroomy flavors, um which you get that like sweet mushroomy. Yeah. From Dominican stuff. I think for me, I get sweet mushroom stuff, but this um most of my point, Oh, Davidoff. So that Davidoff quality to it, it's the, it's almost like if you were to grow mushrooms on cedar,
00:23:06
Speaker
And you have that cedar spice, and then you have that earthiness from the mushroom that comes together. And that's where I, you know, for me, I get that from a lot Davidoff cigars. And to your point, man, I think you hit it spot on. It's got that fun to it. That's really cool.
00:23:24
Speaker
Man, this pairing just is working so well. Like the... The cigar really plays off the flavors in this stout. Shockingly. as as As ridiculous as the flavors in this stout are.
00:23:37
Speaker
You mean you don't have to have whiskey or... I don't know what else is the popular pairing. it It's either a whiskey or um Coca-Cola or something else.
00:23:49
Speaker
It's super popular with cigars. Cigar smokers that I've met constantly just drink whiskey rum spear after romanmen Coke, um which is fine.
00:24:00
Speaker
Obviously no judgment. Never. No, I know what you mean though. um A lot of people
00:24:10
Speaker
A lot of people don't think about pairing the way we do. We think of pairing as an exploration. um Some people think about pairing as just a thing to but keep their mouth wet while they're smoking.
00:24:21
Speaker
yeah Or just get them hammered while they're smoking. Either way. um we're We're more about you know exploring comment exploring the flavors. I mean, there's nothing wrong being hammered while you're smoking. Oh, no, dude, it's totally fine. It's it's fantastic. I think it's great.
00:24:37
Speaker
um Yeah, but I think it's... it's ah Wow. The first third of this cigar off the first light. I didn't think much that are whatever. It's fine. We're going get into it.
00:24:48
Speaker
I'm really loving this cigar pairing aside. I think my pairing is is working really well, but also pairing aside, I think the cigar is awesome. Yeah, I think it's really good.
00:24:59
Speaker
um I think the broadleaf makes an interesting twist on the classic hot cake because the hot cake is already such a good cigar. Um, And the pen caliente, which is kind of a twist on the hot cake.
00:25:14
Speaker
major I got this cough that I can't get rid of. well I mean, everything HVC makes, I think, is pretty good. um Like, very, very good. Everything I've had from them, at least. the For me, the Siri A is probably my favorite, which is a Corojo.
00:25:30
Speaker
And it's just so good. I love that cigar. It makes sense for you, too, because you're you've always been a really big fan of Kuroho's stuff. I'm a Kurowhore, dude.
00:25:41
Speaker
Kurowhore? Oh, can make a t-shirt with that? Kurowhore.
00:25:50
Speaker
Yeah, we should make a t-shirt of that. That's a good idea. I like that. um All right, I'm going to move on to my next pairing here. I'll come back to the Munchies because it yeah is a really good pairing. But I'm going to completely change it up here.
00:26:02
Speaker
um And I'm going with some Teeling whiskey. I just had this on the show a couple weeks ago. but Yeah, I remember ivan I've been sipping on it, and but just I think it works really well with cigars. And I wanted to see how this one worked with us with a whiskey, this cigar.
00:26:19
Speaker
um So this is Teeling Irish whiskeys. This is their single malt. So Teeling was started by Jack Teeling, After he worked with his father at the Cooley Distillery, the Cooley Distillery was a, started in the 80s, they were a distillery that made some of the big, big Irish whiskeys that are not quite the Jameson and the Bushmills.
00:26:46
Speaker
So Kilbegan and Connemara, which if you go to any Irish pub and do like a whiskey tasting, they're going to have a Kilbegan and a Connemara in there. Always, yeah. Along with, but you know, the big boys.
00:26:59
Speaker
but it was an independent distillery until it was sold to Beam Centauri in 2011. ah During the sale, Jack, the son of ah of the owner of the distillery, negotiated as part of the buyout that he would get to keep 16,000 casks of aged whiskey.
00:27:23
Speaker
um This was whiskey that was ready to bottle, Um, it had already been sitting in the warehouse and he just somehow, uh, I mean, he must be a great negotiator.
00:27:34
Speaker
I'd love to have him with me until the next time I buy a car. Um, and he, ah but he got these 16,000 casks of whiskey along with, ah you know, uh, you could assume a dump truck filled with money as part of the sale.
00:27:49
Speaker
Uh, the following year, no doubt. Hmm. That was a whiskey, no doubt. Dump truck full of money. Yeah, exactly. like He got a dump truck full of whiskey as well. A year later in 2012, he launched Tealing Whiskey, which was initially started as just blends of that aged whiskey that he got from the sale.
00:28:12
Speaker
um He did do some barrel finishes on his own after that. ah In 2015, they started their own distillery in Dublin and began producing their own spirits.
00:28:24
Speaker
These days, it's not clear what is their own spirit and what is still part of that 16,000 casks. 16,000 casks is a lot of whiskey.
00:28:38
Speaker
um I mean, you can assume 50 gallons a piece. That's a ton of whiskey. So they may still be using it, but I'm not sure. um All of their whiskeys are 46% ABV, unless it's, of course, a cask strength.
00:28:54
Speaker
um This one, as I mentioned, is their single malt. So this is all single malt whiskey produced, not necessarily by them, but possibly at the Cooley Distillery. I'm not certain.
00:29:10
Speaker
um It is, of course, 100% malted barley, and they finish it in a variety of casks, ah including virgin American oak. That means American oak that never has held bourbon. So it's a bourbon barrel that has not had bourbon in ah Ruby port, her velos, which is a white port, Madeira, and bourbon cask.
00:29:34
Speaker
That's wild, man. it's It's such a wild combination. Yeah, it really is. um So for me, at least, ah the complexity of this whiskey is like off the charts, man. Like um this is one of those whiskeys and shout out to John, the cigar surgeon, McTavish.
00:29:50
Speaker
First time I tasted this was with him. um It's just like it there's just so much depth to this whiskey because of those that those five different barrel finishes that they're doing um so basically what they're doing is they're taking single malt they're splitting it up in all those different barrels aging it for years and then mixing it all back together in a way that, ah you know, they're doing a much like a cigar, they're doing a blend where they're yeah saying, you know, this time the ruby port barrels didn't extract as much, so it's a little less flavorful. We got to add a couple more percent of that, cut down the percentage of the bourbon a little bit.
00:30:31
Speaker
um It's a process that I think is very interesting, and I would love to try sometime, but... you know It's super cool. And and to your point, in the corollary is the cigar industry. When you're you're looking at tobacco across different... Oh, geez.
00:30:46
Speaker
My mind went blank. um Across different crops, you you crop years, the same tobacco will taste different year over year. Even from the same farm, right? and And so you have to really taste it first before you blend. Even if you have a blend that's locked in, you've been producing cigars for a long time, you still have to sit down, break it down, taste each of the tobaccos, and understand what the batch really is going to do, and then do your plus minus
Universal Studios Experiences
00:31:14
Speaker
accordingly. Yeah, and there there are definitely, don't want to call anybody out, but there are companies out there that don't do much maintenance blending.
00:31:24
Speaker
They just kind of keep the cigars rolling. um And then there are companies that are like super meticulous about it. they They want every year to taste exactly the same as the previous year.
00:31:36
Speaker
um And again, I'm not going to call anybody out, but that like you can taste the difference. When you go to a... almost When you smoke a cigar and it's the same every time you smoke it, that's a good thing.
00:31:49
Speaker
um When you have those little variations is when... ah you know, um they may not be keeping up with some of those, so that maintenance blending, as we call it.
00:32:00
Speaker
um But yeah, as we talked about with ah Rob from Blackened, ah maintenance blending is absolutely a thing in the whiskey business where you're going to come out with this year, youre ah the weather was a little bit colder and your whiskey tastes a little bit different.
00:32:19
Speaker
um So you have to blend to ah Make up that gap to get it to taste as similar as you possibly can, which is just it's such an interesting problem to have to solve on a constant basis.
00:32:34
Speaker
Anyway, I'm going try some tealing whiskey now. I'll let you talk about your second pairing of the night. And, again, also in a world where you're dealing with natural product, you you are going to have variation naturally.
00:32:45
Speaker
No matter how much you control, you you are going to have variation. So the cool thing is to have somebody that can sit down And understand what that variation is, how that affects what the blend is, and how to modulate that in the right way to get it to where it should be or what's what's planned to be, so to speak.
00:33:04
Speaker
um And that's really cool. And we you know we talk about master blenders, but... yeah it's I think it's beyond master blenders. I think it goes back to just the core roots of what is the end goal?
00:33:17
Speaker
A lot of people will say, oh, this guy's a master blender. He does cool stuff. Like, okay, that that person does cool things. But now year over year doing this this level of maintenance blending, that's where the mastery really is. And you don't hear a lot about it.
00:33:32
Speaker
And you know even as cigar nerds, we don't hear about this often. Nobody really talks about it just happens in the background. And it's such a cool thing to understand that there's so much work that goes into the the cigars, that goes into the whiskey.
00:33:47
Speaker
And you're sitting on a product. Certainly, cigars and whiskey both have that in common. You're sitting on a product for years before it even comes to fruition where you can sell it. And maybe by that point, for whatever reason, something happened where that final product is no good to sell.
00:34:04
Speaker
That's what you don't hear about is is how many cigars don't make it to the final stage and get to the retailers because whatever happened during aging or yeah ah fermentation aging, we don't know.
00:34:19
Speaker
It's crazy. Yeah, it's crazy. and And not even that, like there are cigars that we have smoked. That are a cigar that was made for somebody and for whatever reason, some kind of partnership fell through. Yeah.
00:34:35
Speaker
And the cigar just never saw the light of day. um And we've had a couple of those. Yeah. And and love you need a peek behind the curtain to to understand about those. But um man, it's you're right. It's crazy.
00:34:50
Speaker
Also, actually, before we move on to your next pairing, I meant to talk about this before we started pairing. Yeah, man. But I messed up. I went to Universal Studios last. You did? i was very jealous. ah It was super fun.
00:35:03
Speaker
We rode many roller coasters. ah Many roller coasters many times. We rode the VelociCoaster, which is like...
00:35:12
Speaker
ah It's in contention for the craziest roller coaster at Universal Studios. There's three that are like pretty crazy, and it's one of those three.
00:35:23
Speaker
I don't know which one is the scariest. ah We wrote it six times. What? What's the craziness about it? ah It's... Alright.
00:35:37
Speaker
I'll give you the rundown of this particular rollercoaster. So my son was super excited about it. He gets ah very obsessive about things. He's 12. he... and he He watches videos. So he'll watch YouTube videos of every single roller coaster and he'll watch things about people who rank them and stuff like that ah to decide what roller coasters he's going to go on and what he's not. So he was we got there and he's like, I want to go on Velocicoaster. It looks crazy and I can't wait.
00:36:06
Speaker
And he saw it and was like, no, I don't want to go on that. it's There's too much upside down. We were like, okay, if you don't want to go on it, that's fine. But Mummy and I are going on it.
00:36:19
Speaker
So my wife and I, he was there with his best friend. And so they ran off to go on some other ride and we went on the VelociCoaster. All right. So it launches you.
00:36:29
Speaker
Like you go from it You like come out and you zoom around a little bit and then you get to the raptor cages and you stop. And there's like this kind of like beep, beep countdown kind of thing. And then it pulls you back a little bit.
00:36:44
Speaker
And then you just, you're going 70 miles an hour but within a second. Like, it just launches you. And you're going up and down and up and down and side to side. And then the this craziest part is where it launches you up and you go kind of through a little tunnel down.
00:37:03
Speaker
and then as you come down out of the tunnel, you go straight up and then over the... And then you do kind of a twist as you're going up and then over the top and down.
00:37:15
Speaker
And so it's like... It's the tallest roller coaster in in um that particular park, ah Islands of Adventure. It's their tallest roller coaster, but it doesn't have that classic roller coaster lifter, the clack, clack, clack, where you go up to the top. You are going up to the top of this thing, going 70 miles an hour, and you're coming down going 70 miles an hour.
00:37:37
Speaker
um there's a couple of upside down. There's one part where you go over the, ah you go over the walkway upside down, like fully across the walkway. I'm watching the point of view.
00:37:50
Speaker
It's very intense. So my wife and I go on it and we're like, man, it's, I'm glad we didn't let him go on this one. Or I'm glad he didn't want to go on this one. And so we get off and we're like, dude, you're going to hate this roller coaster. It's way too intense for you. And he's like, think I want to do it anyway.
00:38:07
Speaker
Watching this point of view video um of of the VelociCoaster right now on on YouTube um makes me want to makes me want to defecate violently.
00:38:20
Speaker
It's not pleasant. It is very I'm so afraid of coasters. There was a time where I was afraid of roller coasters, and was like, I'm just going to go for it. And ah turns out I love roller coasters.
00:38:34
Speaker
um So we did we did ride that one six times over two days. But the part I wanted to talk about is in Harry Potter world. I am not a Harry Potter person. I'm sorry, guys. I've never cared about anything Harry Potter.
00:38:48
Speaker
But in the Harry Potter world, they have a couple of bars that are family-friendly, which was super cool. So my my son got like a... They called it like a fish guts ale or something like that. Cool.
00:39:02
Speaker
Yeah. And it was like a you know, just a soda that has some juices mixed in. There was another one that was some other kind of ale that was like ginger and peach and tea. um But they also have a couple of beers that are exclusive to them.
00:39:17
Speaker
So they have a couple of harry um Harry Potter inspired beers. I tried the...
00:39:23
Speaker
ah The name is escaping me. Something Forest Ale, which was like an ESB. it was It was really cool because this were they were like very British beers that are brewed in Cape Canaveral. No shit.
00:39:39
Speaker
And it's just a microbrewery that makes them. um And they had one called Wizard's Brew that was a stout that was really good. They had one called... It was like an Irish red sort of... It was like an amber IPA kind of thing.
00:39:55
Speaker
Oh, that's fun. That was called Dragon Scale. um But it was super cool. I thought it was super cool that like you know for fans of Harry Potter, they can go in and and feel like you're drinking in the world of Harry Potter.
00:40:07
Speaker
um And did you have butterbeer? Of course. You did? What do you think? Unfortunately, they don't have boozy butterbeer. um Oh, man. But just the classic butterbeer or the frozen butterbeer, they're both basically just butterscotch-flavored soda.
00:40:25
Speaker
Yeah, basically. But it's real good. It's real good, man. ah Oh, man. I... I did a butterbeer last year, ah a classic. So if butterbeer was to be brewed, true to style in in that time. See, I was hoping that they would have that at Harry Potter World, that they would have a brewed butterbeer. It's expensive.
00:40:47
Speaker
Yeah, i and I made one. I made one with with with ale. um I think I used... i figure what actually what I forget what beer I used for that. but ah So I made one, true to style, and yeah from one of the popular recipes that I found, was actually pretty good.
00:41:07
Speaker
But goddamn, it was sweet. I bet. It was so intense that you can't you can have one, maybe.
Brewing and Ingredient Sourcing
00:41:16
Speaker
Yeah, that's kind of how the the stuff at the park is. it's like It's soda, but it has three times the sugar of a soda, so you're like youre really feeling it.
00:41:25
Speaker
When you drink that thing. I also thought it was cool. They had, ah they called it like, uh, fire whiskey. And I asked somebody in line, I was like, fire whiskey is fireball. And they're like, yeah, it's far yes fire. it's fire. I mean, of course it's fireball. What else would it be?
00:41:42
Speaker
Uh, but I thought it was cool that it's, you know, an in universe kind of thing. I love when they do that. Yeah, it's kind cute. It's like the, I mean, as much as I don't give a shit about Harry Potter, I nerd out at the Star Wars place, man. We didn't go there this time because we were Universal, not Disney.
00:42:01
Speaker
But I like, I get all fired up about it. So I get it why people are so excited about Harry Potter Land. um It's fun. but for me, Star Wars Land is where it's at.
00:42:13
Speaker
like some blue milk with rum in it, um I'm set. Yeah, dude. I'm down. All right, what's your what's your second pairing tonight? Now that I've gotten this off topic for 30 minutes.
00:42:26
Speaker
That's a great question. I have no idea. What am I drinking tonight? So I am drinking. it Where's my can? Funny you mentioned Star Wars. It's like a really interesting connection.
00:42:37
Speaker
but I'm great at segues, especially if they're intentional. You're the master of segues, let me tell you. You're you're exceptional. Here we are. Creatures of Habit. ah You gotta see this. Let me get the right lighting for this.
00:42:53
Speaker
Creatures of Habit. Does that give you a little Star Wars vibe? Oh yeah. They look like they're they're hanging out Mos Eisley at the cantina. That's right. That's right. I mean, this is all Mos Eisley. I can hear Diggin' Fran playing his space jizz right now.
00:43:11
Speaker
It's my favorite genre. Biggerin' Dan. Not Diggin' Fran. Um... So this is the hazy that I like i thought initially. I said, oh, hazy IPA. This is the hazy IPA.
00:43:24
Speaker
Super hazy. That is orange juice, dog. but're drinking We're drinking some funk right now. And 7%. And it comes from a different brewery, but also close to ah Pizza Boy, which is Evergreen Brewing Company in Camp Hill, Pennsylvania.
00:43:42
Speaker
They were founded in 2016. And, man, I was just so jazzed to stop by because I had been buying beer from them for a while and never really had a chance to stop by and check it out.
00:43:55
Speaker
And, oh, man, they – today – well, let me backtrack. So they have, when you go there, you can get food. They have they have a full kitchen.
00:44:07
Speaker
You can get really cool food, and you can sit outside. You can sit inside. It's really big space. It's really fun. And they're running a 20 hectoliter system right now.
00:44:21
Speaker
Wow. Which is, like, it's it's a sizable amount. How many hectoliters to gallons? I know gallons and barrels. i don't know hectoliters. So we just talked about that. The...
00:44:32
Speaker
what was it 50 hectoliters was oh god i see now i gotta do the conversion hold on it's a lot it's it's it's quite quite a bit hold on now that's 1300 gallons is it ah you you beat me to it i was 31 barrels
00:44:59
Speaker
twenty So twenty the 20 hectoliter 528 gallons. Yeah. But anyway. Sorry, I was doing 50 hectoliters. Yeah, 50 is 1,300, yeah.
00:45:13
Speaker
um Man, and again, this is we talk about this all the time with brewing. It's a couple of friends get together and they say, hey, I love this thing. You love this thing. Let's let's make a make a brewery out of it.
00:45:26
Speaker
And they get together and that's pretty much what Evergreen is. But also they have Evergreen Farms, which is really cool. And they launched in 2019 doing all kinds of cool stuff with local ingredients, which is really interesting.
00:45:43
Speaker
And ah to be fair, as a home brewer, I can say, yes, it's cheaper to get it local if you can.
00:45:52
Speaker
That's kind of like that. That's the goal, right? You you want to support local businesses. It's going to be cheaper for you. It's going to be easier for you. um and They've done a lot of really cool.
00:46:04
Speaker
Where's the can? Let me let me pull this can up. They've done a lot of really cool collaborations. And so I suspect it's not clear. But yeah, this can that I showed you, I think it's a. Just the spirit of what they want to do and their collaboration for doing fun stuff.
00:46:21
Speaker
Like, this is what I dig. Unfortunately, no flavor text. None? Why? You've been on no there's the website? No, there's nothing. There's nothing there's nothing there.
00:46:35
Speaker
um No, there's a government warning on there. there ah
00:46:42
Speaker
If you're pregnant, don't drink. That's their flavor text, right? That's about it. um But yeah, so Evergreen is really cool. I've been a big fan for a while. Finally got to visit this weekend, this last weekend, and yeah, man, they're doing great stuff. So this Hazy IPA, I think, is really working really well with the cigar.
00:47:02
Speaker
Really? i mean, i guess Hazy's are kind of like... um
00:47:09
Speaker
They're different. They're, they're, they're much better at pairing with cigars than West coast IPAs. They, they tend to be, yeah, they can be. Um, Hoop says the best part about going to star Wars is seeing the USS enterprise in action.
00:47:24
Speaker
I tried to find the, the gif of Jean-Luc Picard going like this, but, uh, I couldn't find it. I, uh,
00:47:35
Speaker
facebook wouldn't let me comment with a gif from this account, so I gave up. ah Sam Finnell, in better news, also Coop, go watch golf. You know, you don't need to be here for the Star Wars talk. Sam Finnell says he's pairing a Vesper Martini and a Padron 26 Maduro. yeah That's great. That sounds like a great pairing. I love a Martini. I love a 1926. That's a pairing.
00:48:01
Speaker
that's ah that's good parent oh um I had a dirty martini earlier, so yes. Earlier today? Yes.
00:48:13
Speaker
I'm also super tired, so I'm like in my age. I'm going, ah I had a dirty martini. I'm going to bed after this. Oh, no. We're doing a show. Here we yeah
00:48:24
Speaker
are. This tealing whiskey, as always, is fantastic. It's one of those whiskeys. It's like... um It's one of those whiskeys that's like a great cigar.
00:48:36
Speaker
Every time you take a sip, you're like forced, you're beckoned back to focus on it, right? Like, you know, it have you ever smoked that kind of cigar where you're smoking it and you are in the middle of doing something else and you realize I stopped doing what I was doing so I could think about the flavor in this cigar? yeah.
00:48:58
Speaker
That's what this whiskey does. You taste it and you're like, man, there's... I get tannins. I get ah burnt sugar. i get caramel. I get a little bit of smoke, a little bit of char.
00:49:14
Speaker
There's just like all these all these little nuances that that really call back to get you to... Rob Goodhart says, what the fuck? Today's Wednesday. Yeah, we're going old school. is the late, late show. We're late in the week and also late at night.
00:49:28
Speaker
After dark. Here we are. Late, late after dark. Um, but yeah, this whiskey is working really well with the cigar. I don't know if it's doing as much for the cigar as the, the crazy adjunct stout was, um, even though it's working really well, just all the weird flavors in this adjunct stout, uh, really brought out a lot of flavor in the cigar.
00:49:51
Speaker
Um, with that, I'm going to move on to the last pairing, unless you have more notes on your, your second pairing. Um, No, man.
00:50:02
Speaker
umm I'm actually trying to relight. I guess. Smoke too fast, which is a problem. But yeah, I think Hazy IPA so far has been really good. Nice. All right.
00:50:13
Speaker
So I'm going to see how far into this. I think two words. Until you know what I'm pairing. Oh, my. In 1759. Do you know what I'm pairing?
00:50:31
Speaker
1762. 1759. Arthur. Oh
00:50:36
Speaker
arthur oh my. Yes. The next word is going to be the big real yield. Ah, shit. I feel like I'm on the spot.
00:50:47
Speaker
All right. I'll say Guinness. Founded the brand St. James Gate. Wow. He famously signed a 9,000-year lease for the four-acre property at the rate of 45 pounds per year, which seems like it was probably expensive back then. It's no longer expensive.
00:51:03
Speaker
No. Eventually, Guinness just bought the property, negating the need for the lease. um And they've now expanded from four acres to 50.
00:51:14
Speaker
That's a big property. 50 countries, you mean? No, 50 acres. No, no, I know, I know, but it's Guinness has expanded all all around the world. 150 countries.
00:51:25
Speaker
Is it 150? It's 150. Oh, Jesus. Okay, cool. I mean, technically, because I think it's actually brewed in just, like, three countries. Yeah, a handful. It's not everywhere. Yeah. But technically...
00:51:40
Speaker
Uh, it's brewed in 150 countries. We'll get to that. Uh, in 1997, they were merged with grand metropolitan to form Diageo, which is now the, they're the big boys. They're the biggest liquor company in the world.
00:51:53
Speaker
Um, and I have Google, the Google of booze. Yes. The Google of alcohol. Right. Um, but I have heard they're, they're hoping to spin off Guinness into its own company at some point.
00:52:04
Speaker
Oh, either sell it or split it off. That's cool. Um, because Diageo apparently doesn't want to really want to be in the beer business. 1991, they gave the Queens Award for Technology, um which was awarded to the best invention within the last 40 years in the UK.
00:52:28
Speaker
One of the nominees was the Internet. The winner of that award in 1991 was the Guinness Widget. Yep. crazy um Guinness of course is uh connected to the the book of world records it was initially made as kind of a argument answerer that would it would be a book that you could have at a bar and two guys start yelling at each other because they're saying no nobody has ever jumped 30 feet over a lion off of a trampoline
00:53:02
Speaker
And they can go back behind the bar, ask the bartender for the Guinness book world records, and they can prove who's right in that argument. um Man, I just came up with that the top my head. I thought that was pretty good. ah It is, of course, brewed in over 150 countries. all Guinness sold in Africa.
00:53:24
Speaker
Yeah, which is massive. all right, those are all my my little fun facts. So let's circle back to the 150 countries. Technically, it is brewed in over 150 countries, but that is because almost all, I don't have a a a specific percentage for this, almost all Guinness is brewed in Dublin at the Guinness ah Brewery.
00:53:50
Speaker
But they are the Coca-Cola of beer. um they are they're making guinness far enough ah along in the process that they can still call it guinness but they can send it to other countries and have them finish the brew process um so they are making work they're essentially boiling that down into a syrup like coke and then they're shipping that syrup off you add water um you add yeast, and you have beer.
Guinness History and Tasting
00:54:21
Speaker
All you have to do is finish fermenting. It's very cool. thing is so wild. um What has become the norm in most countries is that they will add their own ingredients as well. So they're, they're doing the syrup.
00:54:34
Speaker
They are then adding their own hops. They're adding their own grains. They're doing the full fermentation with local ingredients and then bottling that. um So I've, I actually, this was about a month ago when I was in Richmond.
00:54:49
Speaker
um My, My dad's cousin. My first cousin once removed. don't know. Uh, but my dad's cousin loves Guinness. And he was telling me, I went to the Caribbean 10, 15 years ago and the Guinness, their taste different. It's crazy. And I was like, I know exactly why that is.
00:55:09
Speaker
Um, yeah, And it's because of those local ingredients. So they're making Guinness the way that Guinness is meant to be made, but they're allowed to add their own, their own flavor to it.
00:55:19
Speaker
Um, to, you know, either, either just to extend it because, uh, I, I would imagine that Guinness syrup is not cheap. Um, but also to, you know, bump the ABV up for local customers, bump the ABV down for local customers.
00:55:36
Speaker
I did read that, uh,
00:55:40
Speaker
Man, I had it open here in a tab. But there was, ah I believe, the highest ah percentage, the highest ABV of Guinness is in Malaysia.
00:55:51
Speaker
No, Singapore. And it was like 8.5%. eight point five percent For the regular Guinness? ah No, for the Guinness Extra Stout. Oh, okay, okay. It's still pretty high.
00:56:03
Speaker
Well, not Extra Stout, sorry. The Foreign Export Stout. Yeah, the Foreign Export, yeah. It's still pretty high. Yeah, that's very high. Some of them are as low as like three and a half. Yeah. um Because they're they're watering it down a little bit.
00:56:17
Speaker
um I just think that's so cool that it's different all over the place. um I want to do a tour of the world and just try Guinness. That'd be fun. Yeah. um Man, I had a spot where I was in in my notes and I lost it because I started going off the top of my head. Yeah.
00:56:38
Speaker
Ah, over time, this actually one more fun fact. Over time, Guinness has actually gotten weaker. Guinness Stout used to be called Guinness Stout Porter because it's it's a porter, but it was pretty stout for a porter.
00:56:54
Speaker
They called a Stout Porter. um Originally, it was 7.5% ABV. Eventually, I've heard that the latest ABV drop was in the sixty s or seventy s um when it dropped to 4.2%, which it is now.
00:57:10
Speaker
But from what I've read, there were points where it just kind of gradually went down. But I don't know what those points were. Extra stout, the normal extra stout is 5.6%. I am drinking foreign extra stout, which is basically...
00:57:30
Speaker
Guinness using that that export syrup, which has an increased amount of hops, an increased amount of malt to make it survive the journey to wherever it's going.
00:57:42
Speaker
um And they are brewing it into beer themselves rather than turning it into syrup, um which ends up at 7.5%. This is the strongest of the normal Guinnesses.
00:57:53
Speaker
They might have something stronger, but I'm not sure about that. Yeah, I think that is the strongest...
00:58:02
Speaker
Excuse me. um Yeah, so this is Guinness for an extra stout. And it looks like Guinness.
00:58:13
Speaker
ah I got it in my Star Trek cup here with... hey Nice. All right. With Worf on there. Right? That's Worf.
00:58:23
Speaker
What is Worf? Yeah. Yeah, so that that's Guinness extra stout, foreign extra stout, rather. um In most countries, it's called foreign export stout because it is not done in the export stout style here.
00:58:38
Speaker
called foreign extra stout, which is confusing. um But now that you know the story behind it, you know why it's so confusing. All right, Dennis. What is your final pairing the night? While i catch up on comments here, Rob and Sam went crazy.
00:58:53
Speaker
um Yeah. Sam says he picked up some Florida Konya 12. Oh, my man. and Quarter Horse Reserve and G4 Reposado tonight. I haven't had G4 Reposado. Okay.
00:59:07
Speaker
He said they were out of Fernet. Oh, my man. All right. what do get to get for If we have the impact of even selling one bottle of Fernet, I'm going to happy. That's how I feel about Malort.
00:59:19
Speaker
If I can convince somebody else to to buy a bottle of Malort, Yes, I'm down. I put my name on it. I want to be remembered as the person that helped you get alert. so It's so vile, but it's so wonderful.
00:59:33
Speaker
That reminds me, before we move on to your last pairing, I had a and a cold last week, which was why I was out. I still have a little bit of a cold. It might be a different cold. I'm confused because I got over it and then it got worse again.
00:59:45
Speaker
Now it's in my chest instead of my nose, but ah either way, I'm okay. um But I did have some... ah like ah what are they called mucinex cough syrup we got it for my son because he was really complaining about the cough and uh he hated it so he wouldn't finish it and i was not feeling well so i was like i'll try this and it was there i don't know what it was called but it was very menthol was bright green mucinex and i tasted it and i was like you know it's not that bad it reminds me of for net bronco
01:00:20
Speaker
ah we're Actually, more Fernet Menta, but it was very Mentally, and it actually reminded me of Fernet a little bit. but Without some of the some of those extra flavors in there, it didn't have that like ah that delicious bitterness.
Experimental Brewing Techniques
01:00:37
Speaker
Yeah, it's ah it's a unique blend, for sure. ah What am I having? what ah what is my What is your final pairing tonight, sir? Oh,
01:00:49
Speaker
I'm so tired and sleepy and like the, you know, we did later show tonight. So I'm, I'm so fried, man. I'm not on my game, but I have a double IPA.
01:01:01
Speaker
Here we go Let's see if I can. Hmm. Green iguana. Cool label, Evergreen Brewing Company, Camp Hill, Pennsylvania, going back to Evergreen.
01:01:12
Speaker
um Man, i I love what they're doing with IPAs because having grown up in the 90s and getting into beer and all this stuff that i I feel this connection in a sense to the old school.
01:01:25
Speaker
Now we call them old school IPAs.
01:01:29
Speaker
it's like no adjuncts it's just hops it's it's just it's beer right just just straight up beer yeah straight up beer but it's but it's ipa that has so much character to it and we're talking the the 2000 i don't know probably probably a little before i started drinking 2003 or four ish yeah yeah um until 2012, think, is when like the the hazies kind of started to take over. Maybe closer to 15.
01:02:01
Speaker
Yeah, I would say closer to 15, but also I think IPAs became more prominent in the late, like like probably late 20, well... Like 2010, 2012, somewhere in there, is where like every bar had an IPA.
01:02:16
Speaker
Yes. It was crazy because i moved to Portland 2006. in two thousand six And i had never had an IPA before.
01:02:29
Speaker
And they were everywhere. So was like, wow. That's so weird. This is crazy. There's IPAs everywhere. And then you went to IPA town, basically. Yeah. i ah I mean, our every bar you would go to in Portland, they would have an IPA.
01:02:43
Speaker
And I had never seen an IPA before. I had seen, like, the best beers that I drank in Connecticut that I actually liked. I didn't really like Magic Hat.
01:02:55
Speaker
ah They had their number nine and they had a couple others that I just didn't really like. It was like Negro Modelo and Equis were like the beers that I thought were good.
01:03:08
Speaker
And then I moved to Portland. Oh, no, we didn't have Schlitz. You didn't have Schlitz? No. That's good stuff. And then i showed up in Portland and there was IPAs everywhere.
01:03:20
Speaker
Every grocery store had 40 different IPAs. and every bar, restaurant, and grocery store had IPA on tap. And then i I fell in love, and then suddenly the whole rest of the country did too.
01:03:34
Speaker
What a weird time. i mean, it was also really wonderful. But i I kind of wanted to revisit... um I wanted to revisit the old days of just having a classic IPA, having a cigar.
01:03:47
Speaker
And to their credit, Evergreen has been doing a really great job with all their IPAs, kind of bringing it back to the old school style, which is cool. Nice.
01:04:02
Speaker
And actually, I should have mentioned this one is ah not that heavy. It's really I think it's. ah Hold on. Seven point seven. For a double, it's not bad, to be fair.
01:04:15
Speaker
Right. Yeah. Seven point seven is like. It's a session. Like, is that really a double? Yeah. um it back It's weird because like made it it was heavy.
01:04:28
Speaker
that's true. But a double these days, like in the last 10 years or so, i would say double usually starts at 8%. Yeah. yeah if If you're in the sevens, you're not really a double. You're, you're higher gravity, but now Are you even really trying at seven?
01:04:45
Speaker
What are you really doing? Yeah. Well, what was that one? 7.1? 7.7. 7.7. Okay. seven seven okay So, so they may be putting the line at seven and a half. That might make sense. Yeah, they might be.
01:04:57
Speaker
Yeah.
01:04:59
Speaker
Man, Guinness for an extra stout, every time I have it, I forget how hoppy it is. Like, it is a black IPA, basically.
01:05:11
Speaker
Yeah, it's it's super intense. I'm a big fan, but I think, really, for me, I have to have it with something, some kind of food. I have to do a cheese or something else, like a Stilton. I'll have a Stilton with that, and it's great.
01:05:25
Speaker
that That's what I'm finding, is that it... I think every time I've had it, it's been too powerful for the cigar I've had. And this is no exception. It is. um It's great. It's a great beer.
01:05:39
Speaker
But it doesn't work with a cigar. It's just too hoppy. Like, I was talking before about how I think the Munchie is like 50 or 60 IBU. I think this is like 90.
01:05:51
Speaker
Probably. but yeah gotta look it up. It's up there. um You got my curiosity peeked. I gotta check it out.
01:06:01
Speaker
and But I also understand what you're saying because I find it, you know, when we talk about the palate and we say, oh, this thing coats our palate, sometimes, most of the time, it's the front of the palate.
01:06:13
Speaker
Something like that, what you're drinking now, is a back of the palate. It sits like kind of in the back of the throat. It hits you right on the back of the tongue. hits you immediately and it stays there. yeah um From what I'm finding, 65 is the number that people say.
01:06:33
Speaker
which it tastes like higher than 65 to me. But, you know, Ivan had a 170 IBU beer in a while. Yeah, i found another article that says 47, which is absolutely not.
01:06:49
Speaker
I mean, look at Laphroaig. We talk about PPMs all the time. That's true. That's true. And it's like, okay, some people call it, they'll they'll say 42, and then other people will say, wow, it's like closer to 60.
01:07:02
Speaker
yeah I don't think it's 60. It's not 60.
01:07:07
Speaker
I do think 65 is the number for this. As I'm tasting it, like it's got that that sticky on your palate.
01:07:19
Speaker
like you It coats your palate in kind of that lupulin oil. and so For a couple minutes, you can you can really taste that yeah that bitterness sticking around.
01:07:31
Speaker
um But it's not like crazy intense. But I know that... um Somebody told me once that 100 is the kind of taste limit of IBUs.
01:07:44
Speaker
Yeah, you can't really tell. You can't really taste difference. I've had plenty that said they were in the 130s or 140s. um And they remind me a little bit of this.
01:07:56
Speaker
Like, this is definitely pretty hoppy. For a... like Oh.
01:08:05
Speaker
I wonder how many... Hold on.
Challenges in Brewing Industry
01:08:07
Speaker
I gotta do research again. Oh, man. My cigar went out again. Okay.
01:08:17
Speaker
Old Rasputin is 75 IBUs. This reminds me of that. Okay, yeah, and that tracks. That makes sense. Like, it's got that, like, wow, that's bitter kind of bitterness.
01:08:27
Speaker
Like that, you're drinking a stout, but then, like, after you take a sip, you're like, did I have a sip of IPA? and forgot about it.
01:08:39
Speaker
Um... But old school IPA, as we were talking about before, old school West Coast IPA, where it really had that like that high lupulin. Very distinct, and certainly the malty qualities of those beers back then.
01:08:53
Speaker
They were, you know, now we say old school, but really these were, at the time, they were kind of the new thing. They were the new exciting thing. They were like the new age of what i an IPA was, because in the 90s we had IPAs,
01:09:08
Speaker
And this was like the next level transformation of that. Well, it was 2008 through 2015 is what I always think of as the hops arms race.
01:09:22
Speaker
ah Like everybody was just going, no, I can put more hops in my beer. Yeah. And then the guy across through I'll put twice as much. And now we have a deficit. So here we are. Yeah. Now we can't find enough hops in the entire world to make beer.
01:09:35
Speaker
it's It's crazy. You know, talking to my neighbor and we brew beer together and and we're doing stuff and we're doing IPAs and things. And it's like, all right, I'm going to get hops for this beer. Okay. We're doing what's the, what's the gallon size? What's the batch? Five gallon batch.
01:09:50
Speaker
We're putting in $50 worth of hops. Is that six ounces or something? it's Well, no, it ends up being, what, $50 worth the hops, but depending on the hop.
01:10:02
Speaker
Yeah, we're looking at probably like 16 ounces. mean, that's a pound. but But at the same time, when you're thinking about what you're making, like, dude, you're making five gallons.
01:10:14
Speaker
You're spending a hundred some dollars between grain and hop and yeast. Yeast is very expensive as well. And so you' looking at like $100 for ah a batch of double IPA or a single IPA, actually.
01:10:28
Speaker
Not even double. It's wild. It really is. The hops arms race has driven us to a hop shortage.
01:10:40
Speaker
It's almost like we have to go back to the old system, which was Groots. And Groots were things that didn't have hops and had... No wonder there's Groots now. I love, and that's my my favorite style is Groot because you can go outside in your backyard and you pluck stuff off and you can make something weird and wild and fun and relatively cheap.
01:11:03
Speaker
Man, at Fort George Brewing in Astoria, Oregon. They're amazing, by the way. They they make incredible beer. Big fan. Uh, but they had, I don't think they've ever canned it.
01:11:18
Speaker
I think it was only on tap cause I've never heard of it again, but they had a beer. They didn't call it a group. Um, I'm trying to remember what they called it, but it was, it was hopped only with spruce tips and pine needles.
01:11:41
Speaker
And it was incredible. Like it tasted like IPA territory. um it gets so exciting when you play with those. And the thing with spruce tips is I found out my own brewing process where when you get young spruce tips and you you you put them into whatever whatever process you're doing, whatever beer or wine or anything else, they're super citrusy. They're really intense.
01:12:05
Speaker
They're not bitter. But then when you cook it down, you go into your boil process and youre let's say you're making a beer. and you you do like an addition at 60 minute, which is the beginning of your, of your let's say you're doing a 60 minute boil, you add it in first thing, you dev develop those flavors, which is really cool.
01:12:24
Speaker
So it's kind of the opposite of hops? In that way? Well, in what sense? What you Where usually late edition hops add more flavor, right?
01:12:34
Speaker
Or, well, no. I guess edition hops add more brightness. Late edition is... Early additions add that sticky bitterness we're talking Yeah, you'll get that. You'll get that. Exactly. You get that bitterness because it breaks down and your different acids, your alpha and your bitter acids will will break down.
01:12:51
Speaker
But, um, ah, yeah, dude, it's, it's, I'm, I'm such a huge fan and I have a juniper tree in my backyard that I'm just dying to, to pull berries off.
01:13:03
Speaker
Do you know, do you know about the, the berries at all? No. No. I know they're in gin, and I love gin. Yes, okay. So, yes.
01:13:14
Speaker
Yes, fair. Fine. Juniper berries, when you look at them. know my wife thinks juniper smells like cat peeve. Really? yeah That's what she says. i don't know. I guess she... I mean, she's not wrong.
01:13:27
Speaker
It's close. It's a very close scent. um So juniper berries end up getting covered in yeast. It looks white. It's like a white covering on the berry.
01:13:40
Speaker
That's just a natural wild yeast. And you can take those and you can throw them into like a like a soda with some spruce needles and little juniper berry thing, little sugar and in distilled water.
01:13:53
Speaker
And then you have soda, which is awesome. That's super cool. It's really fun. Yeah, man.
01:14:03
Speaker
so what do you think of which your your last pairing you said it was not really jiving with the cigar? I love the beer. It just doesn't jive with a cigar. i Let me go back. Yeah, that's fair.
01:14:15
Speaker
My beers are so similar that I'm i'm kind of I'm i'm kind of very lost. Did you go for three IPAs?
01:14:24
Speaker
ah Yeah, basically. That's wild.
01:14:28
Speaker
at At, you know, 10 o'clock at night on a weekday. So here we are.
Cigar Pairing Success Stories
01:14:34
Speaker
least you don't have to work to tomorrow. After. After a... Yeah, it's a long story.
01:14:42
Speaker
We'll get into it maybe after the show, but... So I think, no, I think West Coast, so for me personally, the West Coast, I think, is the the the best style for this cigar. Wow, okay.
01:14:54
Speaker
I would have thought the hazy. the Well, the hazy is good, but I think it's so subdued. um It coats the palate a little bit differently. that The West Coast doesn't sit on the palate in the same way. I think the bitterness really does benefit the cigar in a lot of ways.
01:15:08
Speaker
um And you have that punch. It's it's ah it's a lot brighter.
01:15:15
Speaker
for me Meanwhile, the other stuff is not as much. Yeah, what do you think? I don't think it's any surprise. Imperial Garbage Stout is the winner. again Just kind of the the chocolate, the sugar, the complexity of this beer just plays so well with the broad-leaf nature of this cigar.
01:15:35
Speaker
um It's shockingly really good. Yeah. I didn't think this would be the Paragmanite. I really thought it was going to be the whiskey. Um, but the, just the, the range of weird flavors in this beer works yeah really well with this cigar. All right.
01:15:57
Speaker
Um, ah highlight a couple more comments before we go, because Rob Goodhart was talking. ah He says, I think the closest thing I had in my first IPA was Sierra Torpedo, which is definitely an IPA. Oh, my God. love Torpedo. I love Torpedo so much. Torpedo is a double IPA.
01:16:14
Speaker
um i don't know the first time I had
01:16:19
Speaker
ah Torpedo. I know the first time I had Celebration and Pale Ale, and then years later, I realized Celebration... um, switched from being a holiday ale or whatever they called it to being a double IPA.
01:16:35
Speaker
Um, I think it's changed back now, but there was a period of time where it was billed as an IPA. Yeah. Yeah. It was really intense back then.
01:16:47
Speaker
He also said the huge fan. Dude, it's so good. And it's so hoppy. It's delicious. That's there that is an old school West Coast IPA. It's a homebrew. I look at torpedo and I go, God damn, that's expensive. I don't know if I could do this. Right.
01:17:03
Speaker
So expensive.
Rare Beverages and Exclusive Experiences
01:17:05
Speaker
um And he also said, damn, I haven't ah old Rasputin ages. Neither have I, man. I need to find some of that. It's really hard to find now on the East Coast.
01:17:13
Speaker
on On the West Coast, I could just buy it at the grocery store. Yeah. I could go to Safeway and just buy a four pack. Well, it's like Plenty of the Elder. it's No, Plenty of the Elder is is... There's a very specific part of California where you can buy that off the shelf.
01:17:29
Speaker
Everywhere else it's possible. Yeah. so I've never tried plenty of hunger. I still want to, but I i don't think it exists. i I refuse to believe it's a real It definitely exists. they had feel like people are just creating it mentally.
01:17:45
Speaker
Every year there were three or four bars that would get a keg in Portland, and I would miss out. there were three places There were two places about it,
01:17:57
Speaker
yeah would post about it The day they had it, they would post, we have it. It'll be open at 11 or whatever, whatever time they open. um And by the time you get there, there's a line out the door and you can't, you can't even get in.
01:18:11
Speaker
Well, I, you know, for a long time, I really felt that same way about um the snowflake whiskey. Oh yeah. I'm trying to hands. I heard about it. i I had never seen... i thought, all right, this must be a fake thing that's like ah ah viral campaign from the distillery that's just making this up.
01:18:29
Speaker
It's not real.
01:18:31
Speaker
And you and I had Snowflake together. Yes, courtesy of Jonathan Drew. that was wild from his personal stash. And I was like, it was such a cool moment for me just to experience, not just hanging out. Of course, that was great, but also just the fact of this thing is real. I can, I can finally see but what it looks like in person.
01:18:53
Speaker
And then the moment, that moment came full circle for me when we had Rob on the show. Yes. Yeah. Coming from Stranahan's. He, can't he, he was the guy at Stranahan's yeah before he started working with Blackened.
01:19:08
Speaker
And then Blacken had a cigar with Jonathan. so it was like, dude, the first time we ever tasted your snowflake whiskey that you made was with Jonathan Drew from his personal staff. And you remember the story that he told us. He explained that what Jonathan had...
01:19:22
Speaker
what what jonathan had but from from them, yeah was he shared that specifically. yeah like He squirreled away bottles. So we actually drank stuff that he personally set aside four for Jonathan.
01:19:39
Speaker
and and And we somehow had it. And then years later, ended up sitting down and chatting with him. yeah it was And it was it was like the weird full circle thing was super cool. And again, listen, man.
01:19:51
Speaker
i i think I tend to wax poetic a little bit about cigars, fine. But these are the beautiful moments about it doesn't matter what you're smoking, what you're drinking. You have this beautiful moment with somebody.
01:20:03
Speaker
You share something really cool. Yeah, that's what it's about. It's true. All right. so one more One more circle back. Let's do it. was talking about Punning the Younger.
01:20:14
Speaker
Yeah. One of the bars in Portland is kind of a secret. A lot of people know the secret. Every year. This is a bar that only does micro-brew stuff.
01:20:27
Speaker
and we do They do 90% local. twenty 10% is from like California and Idaho. like Almost local, but not quite. Idaho? Of all places?
01:20:38
Speaker
but They got good beer in Idaho, man. Yes, i know i I know. I just joke. And once a year, every February, around the end of February, early March, they post on Twitter.
01:20:49
Speaker
They post on Twitter when they change kegs. You can see like, oh, they changed to this. I want to go get that. Once a year, they'll post that they put in a keg of Miller Lite.
01:21:01
Speaker
That Miller Lite is actually plenty younger. What? What? That's amazing. It's so awesome. It's such a cool way to do it. like To be like, you guys know that we would not put this on tap.
01:21:16
Speaker
ah But we're going to tell everybody that that's what we're putting on tap. So that only the people that know know. Oh, that's sneaky. I love it. Yeah, it's pretty good. All right.
Unique Cigar Tasting Notes
01:21:26
Speaker
Now we've finished talking about the cigar mostly. Also, we didn't fully finish.
01:21:33
Speaker
Smoke this cigar. This is a really good cigar. i have to I have to admit, the the minerality of the cigar, I really love, but it's not so great for actually sitting and having conversation for me because I'm just salivating so much and I'm like, I'm struggling.
01:21:49
Speaker
Hold on. As I try to clear my mouth. I hear you. I'm salivating like a monster, but the minerality of it is so cool and tastes great. And this is a cigar that um completely blew me away in the complexity, in the the spice to the sweetness that's really kind of prominent now, even in the final third. And to say the cigar has a level of sweetness in the final third is rare.
01:22:20
Speaker
Oftentimes, especially when you and I smoke, or certainly when I smoke, I smoke fast. And so I end up getting these less desirable flavors. It's kind of accurate. It's kind of bitter. It's kind of intense.
01:22:32
Speaker
And the sweetness is, it makes me want to smoke it faster and more. Yeah. Yeah. This cigar is a really good sweet one, man. Really good richness. um Rob Goodherd says, which cigar is it again? This is the HVC hot cake fresh out of the oven broadly.
01:22:50
Speaker
I make a big ring, actually. Yeah, isn't that cool? Once in a while, I get a cigar that fits on my fat speaker. Power to the people. I can call Captain Plana. That's right.
Media Recommendations
01:23:01
Speaker
ah Yeah, it's time for our one for the road now. by You want to go first you want me to go first? I prepared this time.
01:23:10
Speaker
I don't usually prepare. I usually go top of my head. But I went and found something that I wanted to talk about. Yeah, man, you go first. I'm excited. All right. on Netflix.
01:23:21
Speaker
You guys know if I'm recommending something, it's probably going to be horror movie, and there's no different. ah This is Hard Eyes on Netflix. I kind of teased it last time, saying that it would be out in a week or so.
01:23:34
Speaker
So this is directed by Josh Rubin, who is known for directing a movie that I dearly love called Scare Me, starring himself and Aya Cash, where it's basically...
01:23:46
Speaker
Two writers that meet up at a cabin with no power and they spend the rest of the movie telling each other scary stories. um And of course, the scary stories are acted out as short films.
01:23:59
Speaker
It's really good. um But he also directed much more popular movies, Werewolves Within and Death to 2021, which I know Dennis watched. on Netflix.
01:24:09
Speaker
I did. So hard eyes, hard eyes is a slasher about a small town where every year for the last few years, couples are being brutally murdered the hard eyes killer every year on Valentine's day. Um, nobody's been able to catch the guy. It's just, you better be careful on Valentine's day is kind of my my light just went up.
01:24:35
Speaker
better be careful on Valentine's day is kind of the, the advice locally in this, in this movie. Um, and in the year that we pick up the movie, he happens to not run into, but he happens to find as the target, a couple that is aborting their first date. It's two people who don't believe love exists and they go on a first date and basically decide this sucks.
01:25:04
Speaker
Uh, we're, I don't want to date anymore. And they decide to leave. But as they're leaving, the hard eyes killer sets his eyes on them and they become the target. And it ends up as like a mix of slasher and rom-com that is super fun.
01:25:23
Speaker
um'm a huge fan of. yeah Exactly. Me too. i i love a slasher that's also genre bending. um is It's fantastic. Check out ah Hard Eyes on Netflix. um it's It's a blast. and it's ah you know Everybody's got Netflix, so I love recommending stuff that's on Netflix.
01:25:44
Speaker
Alright, Dennis. What do you got? Man, ah so for me, it's HBO Max series that's that's a miniseries that came out. um The Curious Case of... Have you watched this yet? No, I've been meaning to.
01:25:57
Speaker
Man, it's been so cool and so fun, and it's funny because... Every episode, i have a background in a lot of this true crime stuff, so I kind of know, like, oh, man, it's a cult leader. Okay, well, let's talk about Jonestown. Let's talk about these things. I can i can make the connections.
01:26:17
Speaker
And I think my wife gets a little bit annoyed or She secretly, I think, appreciates it, finds it cute, but then she goes like, oh, okay. Another diatribe. I'm going to get into this thing. I'm to tell you about Jonestown, all these things.
01:26:31
Speaker
But it's so cool. And the first episode that I watched had Bam Margera in it. Really? yes Bam Margera is involved in this thing.
01:26:43
Speaker
And I was like, dude, holy shit. I bugged her the entire episode saying, hold on, wait. I grew up, Bam Margera in my heart is is, you know, I was a skateboarder back in the ninety s And then 2000s all throughout high school, I still skateboard.
01:27:00
Speaker
But like growing up in skateboarding, Ben Margera was a person that i i was very familiar with even before Jackass was a thing. ah Definitely same. I was a big fan of CKY in high school.
01:27:13
Speaker
Right. So exactly. So CKY and then eventually him. And just I was I was so in tune to that that I go, holy fuck. And I can know this guy. I know the watching documentary that he was involved in about his cases or his case, I should say, um was really cool and really interesting and something that I didn't know about his background.
01:27:36
Speaker
And I don't want to reveal anything to ruin anything for anyone, but it's it's super cool. Great show. Really fascinating. I think they did a really great job of distilling facts into something that's watchable.
01:27:51
Speaker
Oftentimes you look at a case and you go, well, it's it's kind of heavy. right we we We listen to a lot of podcasts. Sword and Scale is a good example. Sword and Scale, when you get into it i don't know if you listened to that trip at all. I have not listened to it.
01:28:06
Speaker
ah Do you know about it? Nope. right. So the guy from short and scale, he will get like the recordings from the, the, the police department when they do interviews, he'll get the live recordings and, and play them and then narrate sort of well like what happens as the story goes along.
01:28:26
Speaker
So it'd be like pieces of the recording, then him talking about it and then going back to the recordings. Yeah. um And then he tells the story of like this weird case and you kind of have no idea what's going to happen next.
01:28:39
Speaker
So I think it does really good job with that. But it's one of those things that it's kind of dense for most people. And this show does a really great job of distilling that into a really consumable format. Huge fan. I think they only had six episodes. but I gotta check that out. Hopefully they come back. But yeah, Ben Margera is in one of them.
01:28:57
Speaker
There's a cat cult, which is another one. There's some stuff to LDS, which I think you personally would really find tickling. ah do have a friend who's in that cult.
01:29:10
Speaker
It goes back to the LDS and it goes back to Lori Vallow and um what's his name? Daybell. dad charles yeah Chad Daybell.
01:29:22
Speaker
um It connects to that and it's wild. So definitely check it out if you have HBO Max. I think it'll be available ah probably um on other platforms at some point.
01:29:35
Speaker
I've noticed a lot of times HBO stuff shows up on Tubi. yeah Yeah, it ends up coming on Tubi. And, dude, absolutely. Shout out to Tubi because that is such a great platform.
01:29:48
Speaker
It's free. b Tubi. I love Pluto. I love Pluto TV because I'm
Book Recommendations and Conclusion
01:29:54
Speaker
obsessed with... ah Well, I'll tell you what. When I'm in my bedroom and I'm putting clothes away and stuff, I put on ah Pluto TV, ah the Baywatch channel.
01:30:05
Speaker
Nice. They have a channel for Baywatch. And it's just... Endless Baywatch. Every episode of Baywatch that ever aired is just keeps going. And it's good and mindless things to have in the back, but again, a child of the 90s, for me, it's nostalgic. It's my comfort zone, so I really love getting into that stuff.
01:30:26
Speaker
Alright, well, ah Sam Finnell's one for the road is Gun, Germs, and Steel, which I did a quick Google. It's a book written by Jared Diamond.
01:30:38
Speaker
And it sounds like a book about what kills humans, maybe. um But it's about the the history of human societies and how they how they rise and fall, which sounds super interesting.
01:30:52
Speaker
So I need to check that out. I'm ordering it as we speak. yeah Sam always has clutch recommendation. Sam has not failed us. Sam has not failed us once. it's The recommendations are amazing and certainly everybody else, keep them coming.
01:31:10
Speaker
These are all good. We need this kind of stuff. We appreciate it. ah right well I guess that ends the show here. We're ending later than usual because we started later than usual. But everybody have a great night.
01:31:22
Speaker
And Dennis, give them the crutch phrase and we will get out of here and see you guys back again on Sunday night. I'm excited. Thank you for watching, listening. And to remember, we want to drink better, but we want.
01:31:51
Speaker
I need a drink.