Doing Prison Time

>> Announcer: On the next episode of sips, Suds, and smokes. >> Julianna: On a recent trip up to Pennsylvania, Dave and I stopped at this amazing bottle shop where we found, among other things, collections of ipas from prison city brewing in Auburn, New York. >> Kendall: The prison city brewing. Beers we'll be tasting and discussing today are haze on a hazy IPA. Mass riot, a New England IPA. So stupendous. Also a New England IPA. See a pattern here?

>> Dave: I like how they're distinguishing between New England iPas and Haitian iPas. >> Kendall: That's a good discussion point for later. >> Julianna: Riot. >> Kendall: Uh, in Maine, a double New England IPA. Linus loves juicy, uh, New England IPA. >> Dave: Great name. >> Kendall: Citra oasis, a hazy double IPA. And here we go, a, uh, hazy IPA. >> Announcer: We'll be right back after this break.

Brought to you almost live from the dude in the basement studios. >> Kendall: Why? >> Announcer: Cause that's where the good stuff is. It sips, suds, and smokes with your smokin host, the good old boys. >> Kendall: Suds. Suds. >> Dave: Suds. >> Announcer: It's time for more suds. >> Julianna: Hmm. Welcome, everyone, to another sud segment where life is like a pony

keg. You may not get as much out of it as you hoped, but if it's filled with the good stuff, you'll still be satisfied when it kicks. But, um, sh. >> Dave: No, we're not doing that. >> Julianna: Okay, fine. I'm, um, one of your hosts, good ogal Julianna. And joining me today at the table is quoted by Kendall. >> Kendall: Good afternoon. It's a pleasure to be here. >> Julianna: Um, so excited. >> Kendall: I am, too. >> Julianna: Reverend Mark. Hello.

>> Reverend Mark: Hello, hello. Good to be with you all. >> Julianna: And then there's this guy. Good old boy Dave. >> Dave: I like this. That's just my new catchphrase. >> Julianna: Of course it is. Of course it is. Well, on a recent trip up to. >> Dave: Pennsylvania, is that how, like, every episode starts? >> Julianna: Yeah, I feel like I'm saying that quite

often. Anyways, um, Dave and I stopped at this amazing bottle shop where we found, among other things, collections of ipas from prison city brewing in Auburn, New York. For those of you that may not know where, Auburn, New York, is the. >> Dave: Very tip top of the state. It's like the northernmost point of New York state. >> Julianna: It's the most eastern part of the Finger lakes. There's a lot of finger lakes. Some are longer than others. >> Dave: I have heard that before.

>> Julianna: That's the one. That's your comic rims. Thank you. That's very sweet. Okay, good old boy Dave, why don't you read some words and tell us about them? >> Dave: Yes. From the home of the middle finger. Like, no I'm just kidding. Um, welcome to Auburn, New York, a place known by another name, prison City. No one gets out. This intriguing moniker has become synonymous with the rich history and unique character that our city holds.

Nestled within this captivating locality is Prison City Brewing, a local gem established in 2014. Since its inception, our brewery has been committed to crafting exceptional beers that reflect the spirit of auburn and captivate the taste buds of beer enthusiasts near and far. At Prison City brewing, we pride ourselves on creating an experience that goes beyond simply offering a

refreshing pint. We invite you to join us on a flavorful journey where each sip unveils layers of craftsmanship, passion, and the undeniable charm of our beloved prison city. Uh, just so you know, Auburn is called prison City because, uh, of the Auburn correction facility, which was built in 1816, the year reverend mark was born. >> Reverend Mark: Yep, pretty close. >> Dave: Mobsters, serial killers, and, uh, other, uh,

something was. And it was also the location of the first execution by electric chair. >> Kendall: Wow. >> Dave: Incidentally, if you live in New York state and drive a car or truck, your license plate was probably made there. >> Julianna: Wow. Nice little fun fact at the end. >> Dave: Yeah, look at you stampin out them license. How many murders are committed? People getting crushed by a license plate machine.

>> Julianna: That almost sounded like the opening to Laverne and Shirley. But anyways, we're gonna do it. Okay, well, good old boy. Kendall, why don't you give us today's lineup? >> Kendall: Happy to. The prison city brewing. Beers we'll be tasting and discussing today are haze on a hazy ipa. Mass riot, a New England IPA. So stupendous. Also a New England IPA. See a pattern here? >> Dave: I like how they're distinguishing between New England iPas and Haitian iPas.

>> Kendall: That's a good discussion point for later. Uh, riot in Maine, a double new England IPA. Linus loves juicy new, uh, England IPA. >> Dave: Great name. >> Kendall: Citra oasis, a hazy double ipa. And here we go. A, uh, hazy ipa. >> Julianna: Right. >> Reverend Mark: Interesting pattern. >> Julianna: Yes. >> Kendall: Lots of IPA. >> Dave: Yeah. >> Julianna: Okay, Reverend Mark, why don't you give us the suds ratings for today?

>> Reverend Mark: Okey doke. Glad to. Today we'll be discussing and rating these beers with these suds ratings. Plus our signature belching sounds. Here are the ratings. Number one. That sucks. Give me anything but a butt. Number two. Was that a belch? Number three. Ah. Uh, what a relief. Number four. A body should really not make that sound. Uh, and number five. Listen to that. Hangtime. Give me another. >> Dave: Great job, Reverend Mark. >> Julianna: Woo hoo.

Okay, let's get to the first beer. Um, first of all, I'm going to say, the website is decent. I like it. >> Dave: It's pretty good. >> Julianna: Yeah, I mean, it's not bad. And the first beer that we are going to talk about is haze on, which is a, ah, hazy IPA. And I love the label on it. Um, they actually make a shirt, a button down shirt with this logo, which is kind of cool. Yeah. Um, you know, the bikeri ness, um, in all of us would appreciate that.

>> Dave: Biker readiness. >> Julianna: It's, uh, a word. I know. Okay. 6.1% abv. A wise man once said, the more you f around, the more you find out. We decided to f around with some cryo pop hot blend and found out it makes beer delicious. Also featuring Simcoe and Citra, the beer is an absolute parade of juicy tropical goodness. And this took silver at last year's New York State brewers association craft beer competition in the hazy IPA category, which.

>> Dave: Was held at auburn Correctional Facility, cell block three. >> Julianna: Okay. >> Reverend Mark: And we know why they're all hazy beers. Because you can pass contraband. That's right into the prison without it being detected. Yeah, it's hazy enough. >> Dave: Yeah. Can't see it. Can't see the shiv till it's in you. >> Reverend Mark: Is it shank or shiv? >> Dave: It depends on, uh, what part of.

>> Reverend Mark: The country to shank or to be shiv. >> Dave: That's right. >> Julianna: Oh, okay. Thoughts? >> Kendall: The color kind of concerned me at first. Uh, you know, a lot of hazy's are that really golden yellow? >> Dave: This one's got a little bit of orange. >> Kendall: It's a little orange. And maybe even bumping up against just kind of dull brown. >> Reverend Mark: Yeah. >> Julianna: Yeah.

>> Kendall: And. But I was afraid that was gonna come across into this big, like, caramelly sweet flavors or something, and it's not. This is still a pretty good beer. It just looks weird. >> Reverend Mark: Yeah, it's pretty bright. >> Julianna: Um, and I wonder if, like, where this was in the packaging. Like, you know, the can that we got, like, from the beginning of the, you know, drain versus, you know, as it was being

packaged. Like, are we getting something towards the end or. I don't know. >> Kendall: Yeah, I don't know. It might just be a, you know, the malt choice they use make, uh, it a little bit darker just to make it a little bit distinctive, because we've got a bunch of other hazy beers here. So we might see a. Either a pattern or quite a diversity of the color. >> Julianna: Sure. It's. I like it tasty. And what I like about it is the tropicalness in

it is not overwhelming. No, it's there. >> Kendall: Subdued. It's. >> Julianna: But you're also getting some, like, forest floor, and it's a nice balance. >> Reverend Mark: I like the Simcoe, um. Was it that citra? Yeah, the Simcoe Citra. Those really work well together. >> Dave: Yeah, they do cryo pop. I don't. >> Kendall: I like that. >> Julianna: That's new. But, yeah, this is easy, very easy drinking, and I like that it's not, um. It's not too far into

the citrus or tropical ness. You know, this is kind of, like, where my palate wants to sit nowadays is not too far tropical and not quite full west coast, but, you know. >> Dave: Yeah, you don't need your mind blown with every pint. Like, oh, my God, there's so much. >> Reverend Mark: Coconut and not too resiny. You know, I mean, you could get palate fatigue with a lot of these, but, yeah, this was. Doesn't seem to be so much.

>> Dave: Yeah, it doesn't go too far in any direction. It's a nice bounce. Bounce. >> Julianna: I can see why this metal, you know, but. But if you're looking for something that has some pineapple in it, this is a nice pineapple, as opposed to some m others that are out there, I'm. >> Kendall: Thinking maybe that malt choice they gave it, this color is.

Is part of a design that just, like, hey, let's balance out those tropical flavors with a little bit, because, you know, you're drinking a beer here. >> Dave: Yeah. >> Kendall: You know, a lot of Aziz, you don't really get any malt. >> Dave: Am I drinking juice? >> Kendall: Yeah, this is really nice and balanced. And you do have a beer here. >> Julianna: Yeah, yeah. Cool. >> Dave: 6.9, you said? >> Julianna: Yeah, yeah. 6.1.

>> Dave: Oh, six. Oh, that's even more impressive. >> Julianna: Uh, yeah, because it packs a lot of punch for what it is, you know? All right, well, we are going to rate this a four. >> Dave: All right, good start. >> Julianna: Way to go. Out the gate with haze on.

Okay, the next one that we're going to talk about is mass riot. Now, if you look at the can, it has the, um, state of Massachusetts. It's got a dog, it's got a ship. Um, and so I would assume that this is an homage to the state of Massachusetts, the many, many nice nepas. >> Dave: That come out of it. >> Julianna: Right, right. Yeah. This is 6.8% abv, arguably their most

famous beer to date. Back in the day, they used to put this bad boy in crowlers and sell it out and sell out in a day. Um, and this has meddled a few times as well over the years, but this has been around since, like, at least 2016. Yeah. Um, and a different color, Kendall, would you say, from the first. >> Kendall: Very much. Yeah. What do you expect out of a New England IPA? >> Julianna: Yeah. We'll be back with more in just a minute.

Welcome back, everyone. Today is a brewery takeover from prison city brewing. I wanted to make sure. Yes. Um, in Auburn, New York. And right before the break, we started talking about the second beer in our series, which is called Mass Riot. It's a 6.8% nipah, um, hazy, juicy treat loaded with simcoe citra and mosaic hops. So, what does everyone think of it? >> Dave: I mean, I really like this beer. It's. It's. Again, it's, like the last one. It's. It's very balanced.

>> Reverend Mark: Um, it's a little spritzy. >> Dave: Yeah. >> Kendall: Um, yeah, there's none of that hot burn you get in some of these beers. >> Dave: Yeah. It's a little more of, like, what you would expect from, uh, and I guess this is a great time to say, like, what's the difference between a hazy IPA and a NePA? Like, all neepers hazy, but not all hazy's are nepas, right. >> Reverend Mark: Right. >> Kendall: So, I think the NepA has that big,

creamy mouthfeel thing going. It's. They're very juicy. They have almost no bitterness. Um, and I think you can get an hazy IPA, where you start cranking up the bitterness level, and it's more traditional IPA flavors, but I don't know if there is a difference. >> Reverend Mark: I think that gets really close to how I'd differentiate that in my thinking or on my palate. I do think with the nePas, there is a softness, usually through the addition of oats. And,

uh, so that's. That's consistent throughout with the. With other kinds of hazies that are not necessarily nepas. Uh, it could be a west coast with just some extra haze in there through adjuncts or whatever, you know, and, uh, a little bit more tropical. >> Dave: Um, perhaps, should Nepas only be made in New England? >> Reverend Mark: Um, well, it's like saying, should bourbon only be in Kentucky? Maybe the influence, the

kind of. The style parameters were established there, but I don't know. >> Dave: Yeah. I mean, maybe, like, calling it a hazy is a good out. Like, oh, you're. You're in, you know, Wyoming. Why are you trying to make a nePa? Oh, it's an. It's a hazy. >> Julianna: Yeah, yeah, yeah. I gotcha. But if you're in New York state, you can get away with either, because you're. >> Dave: Yeah. >> Julianna: You know, there.

>> Dave: You, uh, know, we were just looking at, like, it was kind of weird that half of their beers are nepas, and half are hazy's. >> Kendall: Mm hmm. >> Dave: It's like, you know, pick one. >> Reverend Mark: Yeah. >> Kendall: So, yeah. So I'm curious to see what the pattern is after we get through a few of these, because there is a difference between these two beers. >> Dave: No, absolutely.

>> Julianna: Oh. Oh, totally. Totally. Like, to me, I'm getting, like, this champagne y effervescence, almost like, you know. Right. >> Reverend Mark: Yeah. >> Julianna: But I'm really like, could this be breakfast? I think so. You know what I mean? Because it's. It's a different kind of juicy, um. Um. But I'm real, but I'm enjoying it. And there's no, like, sharp aftertaste. It just, it finishes nice and it's easy and. >> Dave: Yeah, yeah.

>> Julianna: It makes me want more. Now, does this taste 6.0 to you? >> Kendall: No. >> Julianna: Right. >> Reverend Mark: I don't feel it's quaffable. >> Julianna: Yeah. I mean, not that there's, uh, a big difference between 6.1 and 6.8, but I feel like this is very easy. >> Dave: Drinking after about three or four. There probably is. >> Julianna: Well, that's a whole different ball of wax. Yes. So what shall we rate this solid? Four?

>> Dave: All right. There you go. >> Julianna: Okay. Yes. The party continues with the next one, which is called so

stupendous, very colorful. Um, can art with a rhino on it and a tiger. Interesting. Um, this tasty beer is brewed using strata hay and citra, a graphic translation of passion fruit sticky ganja, so they're told. Ha ha. Grapefruit, mango, and guava. Okay. And this one is classified as Anipa at 6.7. >> Reverend Mark: This one's a little more subdued to me. >> Kendall: Mhm. Yeah, still very light, very spritzy. >> Julianna: Yes, yes, but spritzy but soft at the same m time.

>> Reverend Mark: Right. I'm not getting the strong aromatics, um, that I normally associate with the nipah, or at least some of them. But it's easy drinking and has those citrus flavoring, uh, flavor to it. Yeah. >> Dave: This one has a little more resin. >> Kendall: To me, a little tropical, but I do get a little. Yeah. Resiny bitterness. There is a little bitterness on the finish of this one, which makes me.

>> Dave: Should this one be called a hazy and not any, but I don't know. I don't know. Yeah, but it does have that nice pillowy mouth feel. >> Kendall: It does. It's got the really soft mouth feel. Mhm. But I like it just kind of a general, general tropical. Not any one thing stands out in particular to me. But. >> Julianna: No, but I mean, when you're, when you're talking about mango, guava, and passion. >> Kendall: Fruit, just all kind of blends.

>> Julianna: They're kind of similar, right? I mean, I know they're different and different looking, but they are. They all blend together, and you can almost drink it as one and think it is one. You know what I mean? Um, and I guess the grapefruit, just to give a little acidity, but, ah, I'm tasting like grass, you know? And I guess that's the sticky ganja, you know what I mean? That helps to make it kind of soft. Uh. >> Reverend Mark: That'S a perfect. It's grass has a

grassy. And not in a bad. >> Julianna: No, no, not in a bad way. But. >> Dave: And I find it kind of feel kind of green. >> Julianna: Yeah, yeah, exactly. But I kind of. But I'm digging it, though, because I don't know that I taste something like this a lot. Usually you're just, like, overwhelmed and bombarded with, like, citrus or tropical nose, right? >> Dave: Mm hmm. >> Julianna: This is neat.

>> Dave: Yeah, I like this one a lot. Yeah. I think this is really good beer. >> Julianna: And so far, I think this is a nice showcase of, like, three different. >> Reverend Mark: Very different taste profiles. >> Kendall: Very different. Yeah. >> Julianna: Yeah. >> Reverend Mark: And I haven't been drinking Nepas lately. That many. So this is kind of nice to sort of pace into a few new ones.

>> Julianna: Yeah, sure. I mean, I'm sure it's safe to say we've all been, like, pilsnery and, you know, into. Into that vein of things lately. >> Reverend Mark: So I'm on a lager binge. >> Dave: Yeah. >> Julianna: Yeah. Right. So this is quite m pleasant. >> Dave: Yes, quite. >> Julianna: Okay. And what shall we rate? So stupendous. Yeah. >> Dave: Well, we can go there. >> Julianna: Okay. We're gonna go five on this one. Yeah. It really is so far.

Okay. I think it's time for story time. >> Dave: Tell us a story, peepaw. >> Kendall: Oh, no. >> Dave: Yeah. >> Reverend Mark: Gather around, children. Well, I want to tell you something. It's just up on the ap wire. It's about a japanese town that's battling tourists by installing a screen to block. Get this. Mount Fuji. >> Dave: What? >> Julianna: What? >> Kendall: Yeah. >> Reverend Mark: Yep. >> Dave: What?

>> Kendall: Heard about this? >> Reverend Mark: The place is called, uh, Fujiwaka Cheeto. I think that's the way it goes. And it's a town that has lots of scenic spots of the iconic mountain Fuji. But misbehaving foreign tourists are triggering a wave of concerns and complaints from the rel, from the residents around. >> Kendall: Always the tourist. >> Reverend Mark: Yep. So known for a number of scenic spots off that near perfect shot of Japan's iconic mount

Fuji. The town that. The town. Fujiwaka Cheeto. And we used to say that really quickly as Pentecostals to kind of get in the spirit. Um. >> Kendall: Wow. >> Dave: I thought that was just a flavor of Cheetos. >> Reverend Mark: Fujiwakichito on Tuesday began constructing a large black screen on a stretch of sidewalk to block the view of the mountain. The reason? Misbehaving foreign tourists. >> Dave: Okay.

>> Reverend Mark: But, like, well, that's a bit of a. It's a bit of a, um. Uh, yeah. >> Dave: Aren't you hurting your own economy? >> Julianna: Yep. >> Reverend Mark: Uh, isn't that why they're there in the first place? Right, yeah. So it's a bit of a redundancy when you say misbehaving foreign tourists, but that's true. >> Dave: Probably the Americans that are. >> Reverend Mark: I was gonna say that's. That's a western bias, too, I suppose.

So. Uh, so cabocheeto is a town that is built on tourism. Uh, I'm sorry, the mayor of the town. >> Julianna: Um. >> Reverend Mark: The reason. The reason why they're saying that they are, they're erecting the screen is because of foreign tourists. And so it is a town, of course, that is built on tourism. Uh, and it, uh, is said that they welcome. They welcome the visitors, and the town welcomes them, too. But there are many things about the manners that are

worrying. Um, this was voiced by a local cafe owner nearby, M Michi Motichi, who is the, uh, who likes to sell japanese sweets. Near the soon to be blocked photo spot, Motochi mentioned littering, crossing the road with busy traffic, ignoring traffic lights, trespassing into private properties. Now, she isn't unhappy, though 80% of her customers are foreign visitors whose numbers have surged after the pandemic hiatus that kept Japan closed for about two years.

Her neighborhood suddenly became a popular spot about two years ago, apparently after a photo that was taken in a particular angle showing Mount Fuji in the background as if sitting atop, ah, a local convenience store. It became a social media sensation known as Mount Fuji. Lawson. Well, the mostly foreign tourists who have since crowded the small area, triggering a wave of

concerns and complaints from. From residents about visitors blocking the narrow sidewalk, taking photos on the busy road, and walking into neighbors properties. In Europe, concerns over tourists overcrowding historic sites led Venice last week to launch a pilot program to change, uh, day trippers, a, uh, five euro, which is $5.35 entry fee. Authorities hope it will discourage visitors from arriving on peak days and make the city more livable for his dwindling residents. >> Julianna: Huh?

>> Reverend Mark: Hmm. >> Dave: Okay, so hold on. All right, so. So fuji. >> Reverend Mark: Waka cheeto. >> Dave: Waka cheeto. So they're known for one thing, which is basically, you can get a good shot of Mount Fuji. >> Reverend Mark: Right. >> Dave: And they're gonna build it and they're like, no, no, no. So instead of, I don't know, like, building a, um, like a designated photo spot or maybe a crosswalk or a few things, we're gonna just block it out.

>> Kendall: I totally get it. I heard this on, uh, on the radio, and, uh, it sounds like it's a bunch of crazy Gen z tick tockers from all over the world coming to take pictures, and I. After hearing this story, I kind of felt sorry for the people of Fuji. Waka cheeto. >> Dave: These Gen z ears, man. Like, yeah. >> Kendall: And, you know, it's being a Nashvillian, too. I can understand putting up with annoying tourists. So. Yeah, I. Yeah.

>> Dave: Where they're coming from, like, uh, even. Well, say that, like, Julianna and I've been, we'll go driving downtown or driving through downtown, not to go to downtown, but, like, people who stand out in the middle of the street to take a selfie of, like, something in the. >> Julianna: Background and there's no regard to traffic or what they're obstruct. Like, yeah, and you.

>> Dave: Yeah, and you hear about people, like, falling off cliffs, trying to take a selfie, or, like, a lot that's actually, like, happening a lot. Or people getting attacked by animals because they wanted to take it like a. Oh, look, there's this giant lion in the background. Oh, wait, it's getting closer. >> Kendall: The Internet has made us dumber. >> Dave: Yeah, yeah, yeah, yeah. >> Reverend Mark: I think it's a story of scale that kind of interests

me, too. That is Mount Fuji. Is this. This just this huge, iconic mountain and yet it's being eclipsed, if you will, by technology. It's. It's. >> Julianna: Which is just scary. Yeah, yeah, that's, that's, that's. >> Dave: I think they should just do what Mexico does and throw them in jail and then make them pay a get out m. That'll boost your local economy and improve behavior. >> Julianna: Yeah, yeah. Um, yeah, that's.

I mean, I guess what they need to do is find somebody who is Instagram or social media savvy and find a. Another place to take a photo that's not going to ruin it for the. >> Dave: Local, because what I'm afraid of people now is that instead of people coming there to take their picture at Mount Fuji, they're gonna come there to take their picture at the giant black screen that blocks Mount Fuji. >> Reverend Mark: Yeah. And then superimpose a picture and then.

>> Julianna: Say, this is where, you know, this is wrong, or whatever. >> Dave: This is where you used to be. >> Julianna: Just find somebody who's super popular. Find another spot where you can get a beautiful view, but that's away from the town so that. That everyone can be normal and then have that blow up and, like, make something up. >> Dave: Where's Mister Beast when we need him? >> Julianna: Yeah, right. >> Dave: You know? Help us, Mister Beast.

>> Reverend Mark: Help. >> Dave: Fujiwaka Cheeto. >> Julianna: Wow. Yeah. >> Dave: All right. >> Kendall: I'm just depressed that we can all say Fujiwaka cheeto. >> Dave: Fujiwaka cheeto already. >> Reverend Mark: And we're just three beers in. >> Dave: I know. >> Julianna: Hey. Yeah. Things, uh, are looking up. >> Dave: All right. I think, uh, this could be a drinking game that people do when they listen to this episode.

>> Kendall: Yeah. >> Dave: Every time someone says Fugi boss, there you go. Fujiwaka Cheeto drink. >> Reverend Mark: And can you touch her tip of your nose with your finger? >> Dave: There's no touching. I like that. >> Julianna: We're past that point. Well, okay. Well, Reverend Mark, thank you so much for that awesome story, bringing the news. >> Dave: Of the world and the plight of the people of Fujiwaka Cheeto.

>> Reverend Mark: And I hope I got the phonetics right. I think I did. >> Julianna: I think you did. I think it was perfect. >> Reverend Mark: Okay. >> Julianna: Okay, so the next beer that we are going to talk about is riot in Maine.

Riot in Maine is a double nipah. That is 8% abv. Their New England tour continues. Citra mosaic simcoe hops pair nicely against an english malt backbone. This dipa is nothing but net. Haha. And, um, on the COVID of this is. Or on the COVID Listen to me. The canard is the state of Maine, so I see a trend here. >> Dave: I don't know about this one. >> Kendall: Um. Um, I'm kind of with you. I just, on the whole, do not think double New England ipas work. >> Dave: Yeah, it's.

>> Kendall: It's a. You're pumping, bumping up all that alcohol, malt, all of that, and you're trying to usually balance that out with hops. >> Dave: Yeah. >> Kendall: You don't have that bitter side that you get in a big double IPA, and it's just. They always come across a little sweet and just imbalance to me. >> Dave: I agree. I think. I think it happens in every kind of IPA, though, or, like, every kind of beer where you just think, oh, just double everything.

>> Reverend Mark: Yeah. The americanization of beer. >> Dave: Yeah. >> Kendall: It's not a bad beer. Uh, but it's just not a style that's ever worked for me. >> Dave: It's like, I could drink one of these. >> Kendall: Yeah. >> Dave: That's what I would drink. >> Kendall: Never drink to. >> Dave: I would drink a couple of either of the other two beers we've tried. >> Reverend Mark: Right.

>> Julianna: The aroma on it is nice, though. I mean, I'll give it that. >> Dave: No, it's like Kendall said, it's not a bad beer, but it does smell great. But I'm. I'm done with it after one. >> Reverend Mark: Uh, yeah, I've noticed, though, that, you know, with higher gravity beers, like this one being a step up, that, um, it takes a little while for it to open up.

>> Dave: Yeah. >> Reverend Mark: You know, so I'm just now getting some of the notes off the floral notes in a stronger way, but, yeah. >> Dave: I do like the way it smells. Yeah, you're right on that. >> Julianna: Yeah. But it's. And it's sick. Um, but I can taste the alcohol on it, and. And like you guys said, I can only have one. It would be, like, way too much. >> Dave: This wouldn't be better with food?

>> Julianna: Yeah. >> Dave: Like, something to cut through it, maybe a little bit. >> Kendall: Yeah. I'm not sure. I have yet to find a food that goes well with beers in this style. >> Reverend Mark: Hmm. >> Dave: That's fair. >> Julianna: Yeah, it's, um. Um. >> Kendall: They're just. There's a lot going on, and it's a lot to try to balance against. >> Julianna: Yeah. And it's lingering and it's.

>> Reverend Mark: And it's not a mere palate cleanser. There's no business. >> Julianna: This is like a palate killer. Yeah, in a way. >> Dave: Yeah. >> Julianna: Yeah. I mean, but for those. But there are those that love more is more, and. And this is more is more. >> Dave: You just want that burn for the whole night. This is your beer. >> Julianna: Yeah. Okay. Well, I think this is safe to say that, um, the riot in Maine is going to be a three.

Now, do you think this, uh. See, I guess Maine, Massachusetts, Vermont. I mean, they're all so similar in their output. Like, I don't know that I've had a big beer from Maine like this. Well, we'll be back with more musings in just a minute. Welcome back, everyone. So today is a brewery takeover from prison City brewing in Auburn, New York. And right before the break, we were talking about Ryan and Main being a

double nipah. And I just find it interesting that they chose Maine to represent a double Nepa versus Massachusetts or Vermont. And, um, Kendall, since you know more about this, like, did Maine come out with the double Nipah? >> Kendall: I really don't know who would have started it. >> Julianna: Uh, you know what I mean? >> Kendall: It's really fuzzy up there. But I know Bissell brothers in Portland, Maine, makes a lot of great hazies and a lot of great

beer. And so there's. There's definitely that connection throughout New England. I mean, you talking about Massachusetts, New Hampshire, Maine, Vermont. There's all kinds of great hazy beer coming out of there. It's been that way for a long time now. >> Julianna: Yeah, yeah. But I mean, okay, the alchemist kind of started. >> Dave: So if there was a riot in Vermont, would it be, would they be making something that was more maybe? >> Kendall: How could not?

>> Dave: Uh. Ah, yeah, well, not like a, not like a straight heady top or clone or anything, but maybe something a little bit more, you know, because you have. >> Kendall: A lot of other breweries. But I'm blanking, um, on some of the breweries in Vermont that are doing kind of the same old traditional New England stuff that everybody else is. Um, Burlington, isn't Burlington brewing, the one I'm thinking about, makes a lot of great beers? Yeah. I mean,

alchemist is kind of the outlier. You know, they're not. I would say they're not making beers in the traditional New England style anymore, but they kind of are definitely a progenitor of the whole thing. You know, them and a few others in Vermont back in the day, making those hazy beers. >> Dave: Yeah. >> Kendall: Every time I drink a heady top or focal banger, I always am drawn to the bitterness of those beers, too. Yeah, they've got a solid. You know, you're drinking an IPA.

>> Dave: Yeah. >> Kendall: Uh, they hadn't softened up yet as much. >> Julianna: Sure. And when I think of Vermont, I think of them and Lawson and, you know, that's. Yeah, yeah, that's it for me. Now, interestingly, prison city makes a riot in Vermont, which is a 7.2% New England hazy IPA. >> Kendall: Wow. >> Julianna: Um, that is loaded with all the bases. Yeah. Which is citra mosaic and fermented with Vermont ale yeast. Um, you

know, so. So there's that. Okay, well, just, I mean, food for thought. And it just had me kind of interested.

All right, well, let's move on to the next beer, which is called Linus loves Lucy juicy. Juicy Lucy juicy. Um, and it's cute because it has a t shirt on it and a blanket and a blankie. >> Dave: Oh, that is a nice beer. >> Julianna: Okay. >> Kendall: Yeah, I like this one. >> Julianna: So this is a NePA, and this is only six and a half percent abv. Linus loves juicy is another beloved hazy IPA that's juiced up with mosaic and El

Dorado. Big notes of candied lemon and grapefruit peel. >> Kendall: These guys love mosaic. >> Dave: Who doesn't? >> Julianna: Who doesn't? >> Dave: It's the greatest of all hops. >> Kendall: Not east Kent golding. >> Julianna: Well, okay, well, a different beer style EKG is okay. Yeah. This. >> Dave: Mmm. >> Julianna: Um, like when they say candied lemon and you kind of get that idea in your head. This is it. This, this is so nice.

>> Kendall: Yeah, this is really nice. Really easy drinking. Super soft. >> Dave: Yeah. You could drink a few of these. >> Julianna: You can get in trouble with this. Yeah. >> Reverend Mark: Not as sugary. Lemony is like a cello, right. Not quite that far, of course. >> Dave: Sure. >> Reverend Mark: But it certainly has. >> Julianna: No, it's, it's refined.

>> Reverend Mark: Yeah. >> Julianna: You know, because they, they could go over the edge and they chose not to. And I appreciate that they didn't go over the edge with it. >> Dave: I like that it lingers just a little bit and it's gone, you, um. >> Julianna: Know, but it's just that nice lemon that's lingering. Yeah, that's. >> Dave: And it doesn't finish. Sweet finishes. Slightly dry. Just nice. I like, this is a really good beer. Really well balanced beer.

>> Reverend Mark: Yeah. And I'm thinking maybe, you know, this being New England and, you know, seafood, and I could see like a really light fish, uh, you know, that you would normally have a little bit of lemon juice on, or, uh, it's, it's. These beers are hard, as Kendall was saying, to pair with food at all. >> Dave: Sure. >> Reverend Mark: But I could see, you know, something kind of a, um, just a nice white fish. >> Julianna: Yeah. Mm. Mhm hmm. Yeah. Not

offensive, not crazy. Not, not super fishy. Fishy fish. Yeah, yeah, yeah. Even salmon? Or is that too gamey? >> Kendall: I think that would be too gaming. >> Julianna: Okay. >> Dave: Yeah, I think like cod or, and. >> Reverend Mark: Of course, we're talking, we could talk lobster to, with this. Would this cut through the richness of that? Uh, you need maybe a little bit more to stand up to that. >> Julianna: Yeah, yeah. The double maybe.

>> Reverend Mark: Yeah. >> Kendall: Like, like it. >> Julianna: Yeah, this is, this is really, really, this is good. Yeah, yeah. Okay, we are going to rate. Linus loves juicy. A, uh, five. >> Dave: Now I remember, you know, I got crabs in Maine one time, and this has nothing to do with food, but I really could have used a good beer. >> Julianna: Really? >> Dave: That's another. >> Reverend Mark: We saw that coming.

>> Julianna: That's. Thanks, Dave. That's so nice. >> Dave: Just trying to help. >> Julianna: I know.

Okay, let's go to citra oasis. Now, can art on this is kind of interesting. It's got triangles, which is, it's over here we got, well, pyramids and cacti, and it's an oasis. Get it? Haha. Okay. This is a, uh, New England hazy double ipa. We're back at 8% abv, so yeah, back up. This is oat heavy double ipa that's hopped with citra in both the boil and the dry hop, so it's super soft and loaded with juicy tropical fruit. >> Dave: I like the idea of just using citra on this.

>> Julianna: And this, uh, took silver at the american beer awards in 2022. >> Kendall: This is a dangerous beer. It really is light and crisp, and. >> Dave: You wouldn't know you were going down. >> Kendall: Easy like some of the other ones. Uh, maybe not super crisp because there's that nice hazy mouth feel, but, wow, you would not know. It's 8%. It drinks way, way easier than, like. >> Dave: Three of these before you really thought about it.

>> Kendall: Oh, yeah, this is dangerous. And this is. These are the kind of hazy doubles I like when you. When they don't feel that big. >> Dave: Yeah. >> Kendall: And, you know, like I said, you can only have one, but, wow, it's really. >> Dave: You're hanging out outside or something and you're. Or, God, like this on draft at the tap room, you'd be done.

>> Reverend Mark: Yeah. >> Julianna: Like, if you were in Colorado drinking this before Gabf or if you were. >> Dave: Uh, you know, if you're about to have to go into auburn correctional facility for a ten year stretch and you're like, I got this. >> Julianna: Be the one. No, this just. This just reminds me of, like, all the good beer that we would have at the tap rooms before going into Gabf, and then you're kind of like,

why did I just do that? Yeah, but I wanted to try it out. >> Kendall: Uh, good old gal June and I are going to be in Denver Gabf week. >> Dave: Nice. >> Kendall: I'm not sure if we're going to GBF, but we're going to be there. I'm really more interested in trying to get to Casa Bonita, but, you know. >> Reverend Mark: Oh, yeah, Casa Bonita. >> Kendall: But honestly, if I could just go to Hogshead and, uh, beer stadt the entire week, I'll be happy.

>> Dave: Just get you a couple seats at Beerstot and camp out. >> Julianna: Yeah, yeah. >> Kendall: I mean, that's. That's a hard choice for me, though, because as great as Beerstadt is, Hogshead is just as good. I know it's just English or German, which one you want to go. >> Julianna: I know, but the thing is, is there's. They're different enough that you could. >> Kendall: Yeah. >> Dave: You know, you do one day at one.

>> Kendall: I feel like it's probably the. The only place in America to get good, Casper. But I'm getting us off topic. But you're right, going to Denver during JBF week is one of the best things you can do as a beer lover. You don't even have to. >> Reverend Mark: Absolutely. Yeah. >> Kendall: Just go to the. All the tap rooms, go to the breweries. >> Reverend Mark: I go up at Fort Collins, go to Boulder. I mean, all, everything going on, even near there. Yeah.

>> Julianna: Yeah. And I mean, not to say that going to Gabf is bad. It's good. And I think if you're a beer lover like we are, you owe it to yourself to go at least once. >> Kendall: At least once. >> Julianna: But the nice thing about that city is you don't just have to be inside the convention center. Everything over, everywhere. >> Dave: Yeah. >> Reverend Mark: And they got great rail transport now. >> Julianna: So to make it easy.

>> Kendall: Yeah, I can see this being on tap at a few places in Denver. >> Julianna: Right? Yeah. Okay, so do you feel the 8%? >> Kendall: No, no. >> Reverend Mark: And. >> Julianna: Mhm. >> Reverend Mark: I would be careful with this beer. Cause you could drink it quickly. >> Julianna: You can. It's very smooth. Very smooth. >> Dave: Then it's nappy time. >> Julianna: Yeah, it's, um.

>> Dave: Um. >> Julianna: And for a being only with Citra, it's interesting because it, I mean, citra can really stand on its own if it's done right. >> Reverend Mark: Yep. >> Kendall: They did a good job. >> Julianna: Yeah. >> Reverend Mark: Right. And you could say with one hop, it's more one dimensional, but sometimes that's a good thing too.

>> Julianna: Exactly, exactly. And I think their malt bill really lets the citrus shine on it, if that makes any sense. >> Dave: No, it does. >> Julianna: Yeah. Okay, cool. >> Reverend Mark: Oh, I like that a lot. >> Julianna: So, okay, we are going to go a five star on this one with the citra oasis. Nicely done. >> Kendall: Talking about the malt bill, it makes me wonder. A lot of these

beers look exactly alike. And, you know, when you're making all these wonderful ipas, what really bring makes the difference is the hops and the hop techniques and the hop timing. So I'm curious how many of these might start with a similar base malt, like their house rain recipe mix. >> Dave: Yeah. >> Kendall: And then they've got different hopping methods for them. >> Dave: Um, other than that very first one. >> Kendall: Which had much darker. >> Dave: Yeah, yeah.

>> Reverend Mark: And several of these have been very, you know, well attenuated. That is, they're not heavy. There's enough malt there to hold everything up, but not a lot. So I'm wondering if there's ever any six, uh, row in with the regular two row there. >> Kendall: M. I mean, well, there was one that did say english malts, and I'm guessing maybe that just had a lot of maris. M. Otter, maybe.

>> Julianna: Yeah. Yeah. But these are, I mean, these are dialed in and these are in that same vein. >> Dave: Wow. >> Julianna: It's so good as all the, like, best New England beers that we have had over the years. You know what I mean? >> Kendall: This might be one of the best hazy doubles I've ever had that drinkable. A lot of them are undrinkable, some are tolerable. But this is really good. And I could drink a few cans of this.

>> Dave: That's the thing. Would you want more than one? >> Kendall: Yes, I could do two cans of this. Well, uh, on a Friday night for dinner when I'm watching a movie.

>> Julianna: Okay, well, let's last but certainly not least. Here we go. >> Reverend Mark: Here we go. >> Kendall: Here we go. >> Julianna: Here we go. It's a hazy ipa, six and a half percent abv. It is filled with a duo of Idaho seven and citra Sentinella hops, as opposed to just citra bringing together a tasty mix. While it offers a substantial hot presence, it maintains a refreshing and approachable character.

>> Dave: I remember a few years ago when Idaho seven was brand new and everybody was kind of Idaho seven. >> Kendall: I can't think of what's, what the flavor profile is on this one. Potatoes. Wow. >> Dave: You know what? >> Julianna: Wow, that. Oh, that's funny. >> Kendall: But it's, it's, it's good, but it's different. >> Reverend Mark: M. It's a substantial mouthfeel to it for me. But of course, that's part of the NEpA thing, too.

>> Kendall: Well, it does feel a little bit fuller than some of the others we've had. >> Reverend Mark: Mhm. >> Kendall: Like they might have cranked up some oats in this one. >> Reverend Mark: Yeah. >> Dave: It's got a pretty assertive bitterness to it. >> Kendall: It does, yeah. It's kind of balanced. >> Reverend Mark: Yeah. It's in the back of my throat more than most have been.

>> Dave: Yeah. >> Kendall: A little fuller mouthfeel, a little more bitterness, but still those tropical and citrus. >> Dave: Flavors, substantial beer like. >> Kendall: Yeah. >> Julianna: You know, so Idaho seven is known for pine, tropical, fruity and floral pine, definitely. Most notably mango and pink grapefruit. Yeah. >> Dave: Somebody dug deep into their palette book for that. Well, it's not just grapefruit, it's pink grapefruit.

>> Kendall: I mean, it's similar. I mean, when I was reading this flight, when we started the show, I, uh, was thinking, okay, we're going to have a flight here that all tastes the same because so many of these hazy breweries, I would say the less. >> Dave: Good ones, they're very one note, one. >> Kendall: Note and all the beers taste the same. But these guys have figured out a way they're, they're just. Hop prowess is pretty impressive because these beers are different.

>> Dave: And it's not just we're going to use different hops in every beer because some of these have overlap in the hops that they use but they're still kind of, to your earlier point, the timing of when and how much and the percentages of the hops and how they, they utilize them. And that makes the big difference. >> Kendall: And if you understand hops these days too, are they using pellets?

Are they using some kind of flowable liquid? Are they using just kind of, just some pure oil extract? >> Dave: Yeah. >> Kendall: There's so many ways to get hop flavor. I just, uh, I just heard about a beer that was made with no. No traditional hops at all. It was all just new hop products, all liquid additions. >> Julianna: Oh, wow.

>> Kendall: Yeah, it's. We're starting to get there, which is not a bad thing because that means there's a lot of that vegetative matter that's not going in your beer. >> Dave: Yeah, I heard about a beer that was using just 3d printed hops. >> Kendall: Yeah, yeah, yeah, that might work. >> Julianna: Wow. Yeah. >> Dave: Uh, tastes a little artificial. >> Julianna: Okay. Okay, that's, that's funny. >> Kendall: This is good.

>> Julianna: So, yeah, this, this is. And for six and a half percent, this is. I mean, again, I know we're in the sixes and the eights and like, you're expecting a decent amount of flavor, but this really has some nice layers to it. >> Dave: Like that last one that was 8%, and this one that's six and a half. I would. You could almost have told me that this one was 8%, the other one was six and a half, and I might believe you.

>> Julianna: Yeah. Yeah. They're almost very interchangeable. >> Dave: Yeah. Just the intensity of. >> Julianna: Okay, so what shall we rate that? Here we go, man. Yeah. >> Kendall: Five white show. >> Julianna: Yeah. And this is. It's, uh, been a while since we have had a brewery takeover of just ipas that are very distinctive but yet still dialed in. >> Kendall: They did a good job. >> Dave: We've shied away from IPA shows for a while.

>> Julianna: Uh, well, because of that. Yeah. >> Kendall: Yeah. >> Julianna: All right, well, that is going to do it for today. And what a great lineup. >> Reverend Mark: So good to dive into this, right? >> Julianna: Good old boy. Kendall, thanks so much for being here today. >> Kendall: Thank you for letting me do prison time with you. >> Julianna: Please tell us about your blog.

>> Kendall: My beautiful wife and I blog about the good news of good beer at beer makes three.com. >> Julianna: Reverend Mark, thank you so much for being here with us today. >> Reverend Mark: Glad to share a story or two. And a beer or three. >> Julianna: Cool. Good old boy. Dave, thanks for being here. >> Dave: Thanks for letting me out of solitary. >> Julianna: No worries. Well, you're gonna go back in now. >> Dave: Uh, back in the hole.

>> Julianna: Yes, back in the hole. This is good. Ogal. Julianna. Thanks so much for joining us. Keep on chuggling and catch you next time. >> Announcer: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap just tapity the subscribe button. >> Reverend Mark: Give it a little tappy. Tap tap tap a roof. >> Announcer: The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is

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