What We Have Here Is A Hairless Rat

>> : On the next episode of sips, suds. >> Julianna: And smokes, it's time for good old boy Dave to rope us into yet another questionable decision. >> Dave: For today's episode, I've curated a flight that is perfect for a hot summer day. We've covered german rattlers and british shandies, but there is one more tradition of adding fruit to beers. The chelada and its crazy cousin, the Michelada.

>> Julianna: Created in Mexico, enchilada is simply a light lager with lime juice and a dash of salt. A, uh, Michelada is almost like a bloody Mary, but with beer, tomato juice, hot sauce, lime juice, and a beer, both. If done right, come in a rimmed glass. We'll be serving some homemade gelada and mischalata, along with RTD versions. >> : We'll be right back after this break. Brought to you almost live from the dude in the basement studios. >> Kendall: Why?

>> : Because that's where the good stuff is. It sits. Suds. And smokes with your smokin host, the good old boys. Suds. Suds. Suds. Uh, it's time for more suds. Was that a sound effect, Daniel? >> Julianna: That's a sound effect. Welcome, everyone, to another sud segment where the sound effects are very real. >> : Hey, my dad says better out than in. >> Julianna: And where old beers are like old people without the proper care, they can be prone to leak at the

most inconvenient time. Not that that's ever happened. >> : I'm wearing, you know, midlife depends. >> Reverend Mark: Yeah. >> Julianna: I'm one of your hosts. Goodokao. Julianna. >> Dave: Is that our new sponsor? >> Julianna: Perfect. >> Dave: Brought to you, bud. >> Julianna: Uh, joining me at the table today is good. Oh, boy. Kendall. >> Kendall: Hi, there. >> Julianna: Hello.

>> Kendall: I would say it's great to be here, but I know what season it's coming up on, so I'm not so sure. >> Dave: Yeah. >> Julianna: To be determined. >> : Sounds delightful. >> Julianna: Reverend Mark. Hello. Greetings. Salutations. >> Reverend Mark: Good to finally be back. >> Julianna: The girls have missed you. And good old boy Mike. >> : Uh, of course, Dave. Yes. >> Dave: Get that right up, right out of the gate.

>> Julianna: Yeah. Speaking of blue tickets. Hello, good old boy Dave. >> Dave: Hey. Were we speaking to blue tick? >> Julianna: I don't know. >> Dave: Oh, okay. >> Julianna: Looking at your shirt. >> Dave: Oh, well, my eyes are up here, buddy. >> Julianna: Oh, I'm sorry. How wrong of me. I'm so sorry. >> : I'm blinded. >> Julianna: Well, summertime has come again, folks. >> : Summertime and the living is easy.

>> Julianna: And you know what that means. >> : More el hefe. >> Julianna: It's time for good. Oh, boy, Dave. To rope us into yet another questionable decision. >> : Sounds delightful. >> Julianna: It's become an annual tradition that during the hottest months of the year, we put aside all the tasty, lovely new craft beer we like to try, and instead, we taste. Well, who knows what it's gonna be this time?

>> : Hey, buddy, you want that green, um, you know, can of, uh, stuff from the back cooler or, uh, what makes your innards glow? >> Julianna: Yeah. Well, good old boy Dave, go ahead and just tell us about today's stomach ache. >> Dave: Stomach ache? >> Julianna: How dare you. >> Dave: For today's episode, I've curated a flight that is

perfect for a hot summer day. We've covered german rattlers and british shams, but there's one more tradition of adding fruit to beers. I'm not talking about Mike. For chilada. The chilada. And it's crazy cousin, the Michelada. >> : Three snacks. >> Reverend Mark: They only like their owners, though. Oh, that's another thing. >> Dave: I don't even know where this is going. >> Julianna: And we're off the ring. >> Dave: Mike, call the legal team.

>> : Now, wait, you'll is a crazy, crazy cousin, uh, or a crazy auntie? >> Dave: Oh, uh, uh, I don't know. To give you a Dr. Uh. >> : You know what? >> Dave: I'm gonna give you that. >> : Ah. Well, there we go. We have established a partial victory. >> Dave: He stomped me, so I didn't know. >> Julianna: Wow. >> Dave: Was he funny. Uh, it's always hard to tell with him. >> : Flip a coin again.

>> Julianna: Okay. Well, created in Mexico, a shallada is simply a light lager with lime juice and a dash of salt. A michelada is almost like a bloody Mary, but with beer, tomato juice, hot sauce, lime juice, and a beer, both, if done right, come in a rimmed glass. And if there was a camera here, you could see that we do have some lovely. >> : They look really good. >> Kendall: Beautiful. M right. >> Dave: Let's hope they taste great. >> Reverend Mark: Ambience.

>> Julianna: So, today, to keep this as questionable as possible, because, I mean, that's us. We'll be serving some homemade gelada and Michelada along with RTD versions, to avoid any preconceived impressions, though, and also to test the good old boys power. >> : I hated it. >> Julianna: We'll be tasting them all blind and revealing the name and flavor of each one after we discuss and read. >> : It smells like Dave. >> Dave: There will be no ones or twos today.

I'm making a prediction. >> Kendall: I don't know. That sounds like a challenge. >> : That sounds like preconceived to me. >> Julianna: That is a challenge. All right, Reverend Mark, please give us the suds ratings for today. >> Reverend Mark: Be glad to. Today we'll be discussing and rating these beers with these suds. Uh, ratings. Plus our signature belching sounds. >> : Micheladas, not beers, man. >> Reverend Mark: Here are those ratings? Now? Number

one, that sucks. Give me anything but Montezuma's revenge. Number two. Was that a belch? >> : Uncle Larry? That was you again. >> Dave: There's no stopping him. >> Reverend Mark: Number three. Ah. Ah. What a relief. >> : That's what bebop sounds like. >> Reverend Mark: Number four, a body should really not make that sound. >> : I'm not gonna tell you why to make that sound. >> Dave: Wow. >> Reverend Mark: And number five, number cinco.

Listen to that. Hangtime. Give me another. >> : Mark was by poppy. He make that big sound like that. >> Julianna: Well, thank you, Reverend. Mark. That was exceptional. >> Reverend Mark: That's what they told me when I was little. >> : Sounds delightful. >> Reverend Mark: You're exceptional. >> Dave: Oh, he's a special lad. >> : Yeah, I was about to say he's come so far. How long did you get to ride on the short bus?

>> Reverend Mark: You know, whenever an airplane come by, I'd run out, go epane, and my mom thought that was so sweet, but I was like 15. >> Dave: Yeah. >> Julianna: Wow. >> Dave: Keep on moving there. >> Julianna: Okay. >> Dave: Uh, okay, so he's okay. Roadblock. >> Julianna: Just a slight roadblock. We're good. Okay, so good old boy Dave.

>> Dave: Okay, so, uh, let's drink the baseline gelada. So just the one in the rim glass. >> : Okay. >> Kendall: So is the lime a garnish? Are we supposed to squeeze that in? >> Dave: It's already got lime juice in. >> : I got a. >> Dave: Feel like you need a little. >> : Got a traveler, uh, here, you know, in my, um. So, um. >> Dave: Got a floater. >> : I got a floater.

>> Julianna: Yeah. >> : I don't think it's mexican, uh, bug either, man. >> Julianna: Okay. >> Dave: Okay. >> Julianna: Mm hmm. >> Reverend Mark: Hm. >> Dave: Refreshing. >> Reverend Mark: Mm mhm hmm. >> Julianna: It is refreshing. >> Dave: Now this is made with modelo especial. >> Kendall: Okay. >> Dave: And fresh lime juice. Senora squeezed it with own little hands. >> Kendall: But, uh, I mean, it's similar to a

margarita. Yeah, yeah. Kind of similar flavors, same basic beer. Yeah. Definitely don't have that little bit of tequila bite. >> : Yeah, I think, uh, one of the things that, um, to me is distinguishing of having a good, uh, Michelada or Chelada is, um, how fresh? Either the lime juice or the tapioca. So I am betting that the RTDs, my preconceived notion, will suck compared to those that would be made with fresh ingredients. >> Julianna: Sure. >> Dave: Yeah, absolutely.

>> Julianna: But you know, it's worth a shot. Okay, so on the basis of this homemade, would you drink it? >> : Well, even though Dave made it. Yeah. >> Kendall: Mm hmm. >> Reverend Mark: Okay. >> Dave: Yeah, I think I washed my hands. >> Julianna: There's that. Um. And what would we rate it or solid? >> : Three, man. >> Julianna: Mmm m. All right, three. >> Kendall: Okay.

>> Dave: Okay, so now we're gonna go to a. So can a can a. >> Julianna: Is something. >> : Okay. >> Dave: And you guys just taste it, and then let's talk about it, and then we'll rate it. Hmm. >> Julianna: M so the color is very similar to the homemade. >> : This is, uh, just a pale straw color. Uh, the first thing that jumps out to me is the, um, salt. This has an awful lot of salinity about it. It just is all over the place.

>> Kendall: There's some lime on the nose, but the lime is not prominent like it is in a fresh one. >> : Yeah. And so if you were thinking that, uh, well, that's how the glass was rimmed. This is definitely a product that you do not want to put it in a rimmed glass. It would be. It would be salt stacked on top of salt. Yeah. So this is like, while I'm in the kayak, and I don't want to, you know, rim my glasses while I'm floating down.

>> Dave: You know, it's almost got, like a goza, kind of. >> : Yeah. >> Dave: Actually pretty good for me because there's a little bit of lime, which gives you a little bit of. >> : It has had a situated malt component to it. Yeah. >> Dave: And then it's got the little bit of salinity. >> Kendall: It reminds me, honestly, of uinta's lime pilsner they put out. Yeah, that's good as well, minus the salinity. That

was such a good beer. Lime works so well in a light lager. >> : What do you think, Reverend Mark? >> Julianna: Oh, yeah, it does. >> Reverend Mark: Uh, with the salt in it. It also has a certain minerality to it, a mineral aspect. So I'm thinking of Perrier, uh, somewhat lime Perrier. >> Julianna: Yeah. >> Reverend Mark: But with a little bit of tiny little bit of malt to cover that over. But I think it's the salt that's doing that, giving that mineral.

>> Dave: Did you get the next one? >> : I don't know. >> Julianna: Roadblock. >> Dave: Oh, roadblock. >> Reverend Mark: Sorry. >> Dave: Um, okay. What do you think about it, Julianna? >> Julianna: So, when you take the fresh one, right. You're getting a taste of the salt before you get into the drink. It's like, with this one, the salt is already on top, and it's like a thick layer of salt that

you have to get through. It's like it. It's already been dumped in there for you. >> Kendall: Um. >> Julianna: Um. And it makes me appreciate fresh lime juice a lot. >> Reverend Mark: Yeah. >> Julianna: You know? >> Reverend Mark: Yeah. I think that the fresh one would be much, much better on a hot day. >> Julianna: However, desperate times, desperate measures. And this one actually isn't bad.

>> Kendall: And like Mike said, if you're looking for something, you. It's in a can you take anywhere. Take to a picnic, float down the river, whatever. This is a good, solid option. >> Julianna: So this is called. This is from Modelo. It's the shalada limon y salt. >> Dave: So. And we are the basic. >> Julianna: We're gonna rate this to three. >> Dave: All right.

>> : Yeah. You know, I think compared to the fresh one that we had, I didn't think that it was better or worse, you know? And I think our ratings, you know, align that way. >> Julianna: Yeah. >> : So. >> Julianna: Cool. I like more to come after a brief interlude. Welcome back, everyone. Today is a summer of questionable decisions and good old boy Dave, what is today's? >> Dave: We are drinking chaladas and enchiladas. The mexican rattler.

>> Julianna: Sure. >> Kendall: We should have had enchiladas, too. >> : We don't have any little dogs a year. Okay. What do you call those? Like, chihuahua, right? >> Reverend Mark: Chihuahua, yeah. >> : Reverend Mark, he got a chihuahua story. >> Reverend Mark: Yeah. >> Dave: Is it about a dog or were you in Chihuahua, Mexico? >> Reverend Mark: Both. Both.

>> Dave: Okay. >> Reverend Mark: It's about a family that I knew, and this was, gosh, this was like 30 years ago. But, you know, they were, like, real persnickety about dog breeding, and they wanted, um. They wanted like a purebred chihuahua, which is, you know, like, ah, called a mexican animal. >> : I did, like, the most interesting small talk in a gathering. So what do you do? Well, I breed chihuahuas.

>> Reverend Mark: Really? Yeah. >> : Did you, like, lose something on career day? Were you the kid that they went, man, he's ugly. He's gonna be the dog breeder of chihuahua. >> Reverend Mark: It is a very special breed. Some say they actually come from the fox rather than the wolf, but, um, that's another story entirely. >> Dave: Weasel.

>> Reverend Mark: But anyway, this. This family that I knew went down to Mexico to find a mexican hairless breeder, you know, m well, they had to find the breeder first, and then they found the dog. Uh, but they asked around and they were pointed in a direction. >> Dave: It looked a, ah, little bit sketchy. >> Reverend Mark: Dicey. Yeah. But they made it there, and it was just a newborn, so, you know, tiny, little,

tiny, tiny little puppy. So they brought it back home and, like, you know, six months later, it's still this tiny, tiny little pup. And they know that, you know, it's supposed to be a small dog, but. So they. They eventually took it to the vet and they said, you know, we went down Mexico. >> : Where's the hair? >> Reverend Mark: We got this, this, this hairless. We know they're the tiniest of this particular breed, but, I mean, it. It's not grown an inch in six months.

>> : Super grande pico chihuahua. >> Reverend Mark: It's a movie paquito, you know, and so, so the. The vet kind of looked it over, and he goes, he says, well, he says, what we got here is a rat. >> Julianna: No. >> Reverend Mark: Yeah. >> Dave: They had a rat for six months, and they thought it was a dog. >> Kendall: How is that possible? >> Dave: Did it have a. Because Chihuahuas don't have long tails. >> : Hilarious, right?

>> Kendall: Not really. >> Dave: Wow. How do you not know a friggin rat? I mean, chihuahua. >> : Uh, my own question. If you knew that this was the guy on career day that was going to have to make a bad choice. >> Dave: This is what happened. What Reverend Mark didn't mention in the story is that these people were all horrible alcoholics. >> : I bet you they had to meet Gelada. Like, what about, like, every time? Yeah. So. >> Dave: So did they keep the rat or.

>> : Did you feed them? Oh, yeah. >> Reverend Mark: By that time, they bonded, you know. >> : Would you feed it or Michael Colada? You know? Yeah. He likes a bowl, right? Yeah. >> Kendall: Wow. >> Dave: I think we need to go to the. Keep going. >> : Uh oh, wow. >> Dave: Can we tell stories like Reverend Mark? >> : This is missing a t shirt. I breed hairless rats. Oh, okay. Yeah, yeah. All right. >> Julianna: That one.

>> : This one. Okay, so I picked up the. >> Reverend Mark: This one. >> Julianna: Yeah. >> Reverend Mark: Okay. >> Dave: Yeah, we're doing the pink one. >> Julianna: Yeah. So the next one is sort of pink hue. >> : Yeah. >> Dave: You guys, the first two suckered you guys in,

you're like, oh, this is gonna be pretty good. >> : You know, I need to, uh, I need to move this to a different geography. Uh. >> Dave: I think he just killed Mike. >> Julianna: Uh, he's dialing in his southern voice over here. >> Kendall: Yeah, not the same as the last one. >> : Who, uh, is. >> Dave: You know, this tastes like. Like those strawberries that are way too. >> : Uh, bad strawberry shortcake. You know, it's been blended it with a zima.

>> Kendall: Yeah. Bad. Yeah, yeah, bad strawberry candy. Too much salt and. >> Dave: Yeah, it really makes the salt, like, come work way out. >> Kendall: Not much lime in it, but it's just kind of a mess, and it's. >> Dave: Got a little heat to it. >> Reverend Mark: Yeah, it's kind of like a really, really old jolly rancher that was in your bong. Yep, exactly. >> Kendall: I'd almost rather drink a strawberry jolly rancher in a zenith in this.

>> : This is something that I would probably give to my ugliest cousin. >> Dave: You guys remember earlier when I said there'd be no ones or twos? >> Kendall: Yeah. >> : This is. This is definitely like a minus three. >> Julianna: That might have changed. >> Dave: That's what I know I was saying there. It's not even a one. >> : You know, I think if you probably put some cool whip on top of this. It would still suck.

>> Kendall: Yeah. >> Dave: Would it be better if it had less salt? >> : Uh, no, it would still suck. >> Dave: This? >> : Yeah. It is way too sweet. >> Reverend Mark: Yeah. >> : Nothing in balance. And it tastes like, you know, you got out of one of those, uh, cola machines that has, like, 42 different flavors, and somebody hit the wrong. >> Kendall: It is sweet. If you take the salt away, it probably seemed cloying.

>> Dave: Yeah, that's true. >> Reverend Mark: Yeah. >> Julianna: Um, but then there's like. It's like there's degrees, right? The first degree is the salt that hits you. Then you're getting this super sweet strawberry, but then there's this heat at the end that comes out of nowhere that you're like, is this animal, vegetable, or mineral? Like, confused. >> Dave: How can I make this not enjoyable in three separate ways?

>> : Yeah, exactly, Dave. I like that you can fail on every single thing that you were trying to hit. And too hot, too salty, too salt would be, like, in the glass, you know? For sure. >> Julianna: Yeah. Okay, well, what this is, I would. >> : Feed hairless rat man. >> Julianna: This is another modelo, and this is fresa, uh, picante. So hot strawberry. >> : Yeah. No, they used to be. >> Julianna: Oh, they used chilies. >> : No, what you call it?

>> Dave: Hot strawberry back in high school, Mike. >> Kendall: Yeah, that's a disappointment, because the. The lemon and salt one was pretty good. >> Dave: Right. It's so it's like when you start getting a little too. They got a little too cocky, I think, with this one. >> Kendall: Yeah. They ruined some modelo with that. >> : I like that. You know, it could be my next non deplom name. Uh, you know, hot springs strawberry strawberries.

>> Julianna: Yeah. Yeah. That's a stage name. >> Dave: That's a clip. >> : Stage number four, hot strawberry. >> Julianna: Okay. But I'm gonna ask a dumb question. Have you ever eaten a meal where strawberries were in the meal and they were spicy strawberries or, like, peppery strawberries? Okay. No, right. >> : I mean, maybe I had one dish that had, like, hot honey on it with strawberries, but that's the extent of it.

>> Dave: That's about as close as it's inherently a bad idea to have strawberries with maybe a little chili or something spicy, but. But then you dump a bunch of salt on it. I don't know, man. >> Reverend Mark: Yeah. Like, a strawberry salsa is good. >> Julianna: Okay. >> Reverend Mark: Because it gives a little acid as well as sweet, you know, but this is way over the line.

>> Julianna: Sure. And I've had, like, balsamic strawberries, which are really neat, but I don't understand. >> Dave: Yeah. >> Julianna: Okay. All right, moving on. Let's go back. We. Yeah, we. >> Dave: I know we didn't hit the button. >> Julianna: Oh, we're one. >> Dave: Yeah. >> Julianna: Yeah, it's a one. It's a one. Okay. >> : Yeah. Ah, it smells like a hair is lad. Oh, a hairless rat.

>> Julianna: Um, okay, let's move on to something that is m more in line with the color. >> Dave: Well, the colors back, so. >> Julianna: Yeah, the colors. >> Kendall: I like that. >> Julianna: A blondish thing. Yes. >> Dave: It's better than the last one. >> : That is super sweet. Holy crap. >> Reverend Mark: Wow. >> Kendall: I haven't even tasted it, but I'm getting a ton of pineapple.

>> : It's more like a cream ale that's been flavored up. >> Reverend Mark: This is just like sipping from a can of dull pineapple juice. Pineapple juice with some m salt in it. >> Dave: Yep. >> : A lot of salt. >> Julianna: M. I mean, I understand that salt enhances sweet flavors, but no. >> : I would give this to my second ugliest cousin. >> Reverend Mark: Yep. >> Kendall: Not as bad as the strawberry. Not as bad as the strawberry, but not good.

>> : And still that independently failing on every front, you know, like, it's too much salt, it's too much sugar. >> Dave: I think inherently, the pineapple can balance out the sugar or the salt a little bit better than the strawberry did, but. Or maybe just the pineapple flavor is better than the strawberry. >> : I think even watered down, this would suck. >> Julianna: Yeah. >> : If this was a hairless Kendall working. He would still not be working on the cuvette.

>> Kendall: Not yet. >> : That's a brave moment if you're headed down that path, Kendall. >> Kendall: Oh, yeah, I think I should. >> Dave: Oh, he's got to. >> : Yeah. There's a short form video moment. >> Dave: Yeah. >> Julianna: Okay. >> Dave: All right. Julianna, what are you thinking about this one? >> Julianna: Slightly better, but still offensive. Um, the only thing I could say about this is I think it would go well with some, like.

Or sangria or something. Or something like that. >> Dave: Salsa. Yeah. >> Julianna: Yeah. Yeah. I mean, that's the only. Yeah, yeah. >> : I think if you were buying these in a store, you should look at the clerk and go, which one of these has been sitting here the longest? And don't buy that one. >> Julianna: Yeah. Okay, so we're gonna rate this one now and. >> Dave: Yeah, let's go. >> Julianna: Okay, we're gonna rate this a, uh, two.

And this one is also from Modelo, and this is the pina picante. So again, it has the, um, pineapple and chili peppers. So they really enjoy chili peppers with their fruit. >> Dave: Well, you gotta. I mean, it's not a, you know, it's not gelato if it ain't got a little zing to it. >> : I've never seen Kendall make that face, you know, before. It, uh, was. It was like, it's so much pain. >> Julianna: It's. >> Kendall: Yeah, it's weird.

>> Reverend Mark: Yeah. >> Dave: All right, Kendall, let's have story time with Kendall. >> Kendall: All right, well, let's. Let me tell you about a Michigan woman who was found living inside a grocery store sign with a. With a computer desk and coffee maker. >> : Cool. Was she drinking one of these beverages? >> Kendall: Possibly. >> Julianna: Probably many.

>> Kendall: So a Michigan woman was found living inside a sign on top of a grocery store, um, that local police says makes you scratch your head. The unidentified 34 year old woman, um, who police said was homeless. Well, not technically. She was living in a sign. >> Dave: That's a home. >> Kendall: Had been living in the grocery store sign for a year. And inside she had a desk, a coffee maker, a computer and a printer. She was discovered on April 23 when contractors.

>> : Good Internet service, I'm guessing. >> Dave: Yeah, that store's probably got good wi fi, dude. Don't get the password. >> Kendall: So, um, she was discovered on April 23 when contractors at the store noticed someone was running an extension cord to the roof where there's a plug in. >> : Gotta, um, have the coffee, man. >> Kendall: And it says, it's a story that makes you scratch your head. Just somebody living up in a sign says midland M. Police officer

Brennan Warren. Uh, there was some flooring that was laid down, a mini desk, her clothing, a curry coffee maker, a printer and a computer. All the things you would have at home. Well, makes sense. >> Dave: It was her home except a bathroom and a shower. >> Kendall: Yeah, I was thinking about that, too. The sign is about 5ft wide and has a door, so not a lot of square footage. Um, he says, I honestly don't know how she's getting up there. She

didn't indicate that either. There was no sign of a ladder. Brennan, uh, explained that the five foot wide, eight foot high sign is accessible from the roof of the store and has a door. >> : So it's a ufo story, man. >> Kendall: Right. >> : Yeah. Somehow they put her up in the. >> Dave: I think that they should, you know, like housing can be hard to find. >> Kendall: Yeah. So they gave her some information on where she could find some services

in the area and she took off from there. Uh, the woman told the police that she had been living in the sign, uh, for a year and working elsewhere. Uh, she's not facing any charges since she agreed to debate, uh, to vacate the sign. Um, and the grocery, uh, store company said that their, uh, staff was trying to be compassionate and professional in responding to the woman, uh, making sure she was safe. Um, and in this time, where there's not a lot of affordable housing. So, weird

story. But kind of sad, too. >> : So they kicked her out, and then they cleaned the place and then rented it back out. >> Kendall: Probably for twice of what she was paying. >> : Twice of what she was paying, right? Correct. Yeah. >> Reverend Mark: And it's really sad that she had to drink that kind of coffee. >> : Yeah, that's the worst part of it. You know? Um, she was probably. She was probably living. She was living off this chalada, man.

>> Kendall: But, yeah. Living in a sign. Well, not just the bathroom, but it's Michigan. You know, it gets cold there in the winter. >> Dave: That's what I was thinking. Right. >> Kendall: This is like 100 some miles. >> : I bet you she had a hairless pet. >> Julianna: But, uh, maybe, like, does the sign heat up? I mean, I don't know. >> Kendall: Like, maybe all the light bulbs keep it warm. >> : She was married to the rat breeder.

>> Kendall: All the heat from the store. I don't know. But, yeah, it can be really warm living in a sign. >> Julianna: I'm sorry. I'm sorry. And, like. But you gotta admit, though, it's kind of ingenious that she came up with that idea. >> Dave: She put hours, like, how did she even get up there in the first place? There's a door, right?

>> Kendall: Yeah, that's. That's what's the odd part. How did she keep getting up on top of the grocery store without anybody knowing for a year? >> Dave: I'll say. >> Julianna: Yeah. >> Dave: I think that woman has great instincts on survival. And that's the kind of person, if stuff went down, the zombie apocalypse happens, you'd want her on your side. >> Julianna: Yeah. >> Kendall: Yeah. >> Dave: Finding m shelter. >> Julianna: No, that's.

>> : I wouldn't want to have one of these geladas in my hand, man. >> Dave: We'll get this next one in your. >> Julianna: Okay, so thank you for that story. >> Dave: All right, we're going off color again. >> Julianna: Yeah. Yeah, off color. So not as. Not, uh, as pink as

before, but slightly pinky. Peachy something. >> Reverend Mark: What is that? >> : It's just as bad as the other three men. >> Julianna: Okay. The aroma on this is weird. >> : Yeah. Peach is the dominant thing going on here. Almost like a peach watermelon. >> Announcer: A little. >> Kendall: Cherry that might be conflicting. The peach watermelon. >> Julianna: That's a good call to who would peach and watermelon.

>> Dave: I actually think this one would be okay if it wasn't so salty. >> : I told dave that same. >> Kendall: Yeah. >> : When he was talking about this show, I said, you know, this sounds like we've done this show already. It was the Zima and Jolly Rancher show. And after having four of these products, you could put them side by side of the Zima and jolly ranchers. And you would not notice the difference. >> Kendall: Not much, except for the salt.

>> Dave: I was gonna say, unless you dump. >> Reverend Mark: A bunch of salt, this one is more jolly ranchers than any so far from. >> Kendall: Yeah, yeah, yeah. >> : Very much so. Yeah. The sugars are incredibly simple and pronounced and make you make that noise. So. And these, like, JB's face there. She was like, oh, man, these all. >> Dave: Come in those really big cans. Yeah, that's like you're drinking a bunch of. >> : I think if you want to put.

>> Reverend Mark: A bloat warning on there, like. >> : Like a, uh, really short baby shower, serve this. >> Dave: Or just a short baby. >> : M Uncle Mike came by. He dropped off these chilatas. You know, they were free. >> Dave: Everybody went home. >> Julianna: I just. >> : Let me pet your rat. >> Dave: A few of these. Somebody might let you pet the rat. >> Julianna: Well, and let's think about where we

got some of these from. Was it West Virginia? >> : Oh, here we go. >> Julianna: Oh, yeah, right? >> Dave: I got some here and some West Virginia, I think. Did I get any in Texas? >> : What would be the national flavor or the, uh, state flavor there? Kendall, man of West Virginia. Right. I think I got some of all these flavors. Which were the one they go, oh, that's from West Virginia. >> Kendall: It's not known for its culinary, uh, scene. >> : Okay.

>> Kendall: I'm trying to think what. What really grows. Well, there much of anything with weed? >> Reverend Mark: I go with a squirrel. Squirrel pot pie. >> Dave: I've seen some of the meth plantations in West Virginia driving through their stuff. >> : They have a big sign next to the. Next to the case where this is teeth optional. >> Kendall: Why were you in West Virginia buying, um, Geladas? >> Julianna: Well, it's not.

>> Kendall: That's the one I'm wondering. >> Dave: Not necessarily that we went there, too. >> Kendall: Just. >> : Just watch me. You'd lean into the microphone and go, senator, I don't recollect. >> Julianna: Okay. But for the sake of transparency, if one is driving home to visit family, that's in Pennsylvania. >> : You should have just kept, um, driving. >> Dave: Well, if you have to. If you have to go potty.

>> Julianna: Yeah, but if you have to go potty or, like, gas refill. >> Kendall: It's hard to get to Pennsylvania without going from West Virginia, from this part of the country. >> : Yeah. This rat, man. I mean, you've got to stop somewhere. >> Julianna: All right, so what are we thinking about this particular. >> Dave: It's, uh, terrible. >> : It moved opposite direction. >> Dave: Run. >> Julianna: Okay, this is gonna be a one.

And this is the watermelon picante. >> Reverend Mark: Right. There you go. >> Julianna: So spicy watermelon. >> Dave: Spicy watermelon. Again, salt beer. >> Julianna: They really enjoy. >> : Still think there's some peach, but maybe. >> Julianna: That'S the pepper giving you that peachiness. Yeah. So the moral of the story is, is if we're gonna get a model o shalada, we gotta go with the, uh, limon salt and salt. >> Kendall: Absolutely.

>> Dave: Yeah. >> : That was the only one that. Yeah. Even came close. >> Julianna: Yeah. Okay. To be continued after this brief interlude. >> Dave: Welcome back, everyone, um, to the summer of questionable decision. >> Julianna: Yes. >> : Keep on driving. Do not fill up your vehicle on West Virginia.

>> Julianna: Okay. So good old boy Dave, this is your child. >> Dave: All right, so we talk to us. We've gone through the chiladas. Basic is better. That's what we figured out. >> Julianna: Yes, yes. >> Dave: Don't try to get too fancy. >> : No flavors. >> Dave: Right? So now we're gonna try Micheladas. So it's like a bloody Mary with, uh, beer instead of vodka. So everybody try the baseline Michelada in the rim glass.

>> : Mmm. M gotta move my hairless m rat man. M does not spicy that tahini on your rim is, um. >> Dave: That's the way to go, man. >> Reverend Mark: Yeah, that's good. >> : Yeah. >> Dave: This is half clamato juice, half, uh, regular tomato juice. >> : That's a very good combo there. So for those you're making at home, don't dump in just all tomato juice. It gets too sweet.

>> Dave: Yep. >> : And, um, there's no salinity in naturally in a, um, in a tomato juice. And, I mean, when you have a tomato sandwich, that's one of the key ingredients you put on it, right? >> Dave: Balance that sweetness. >> : So I think the, uh, clematis that you use was. >> Dave: I think this tajin's and caught up my mustache. Now, that's gonna be maybe paying for this later. >> : Hmm? >> Dave: M. Yeah.

>> : Great choice. Really good, Dave. Hey, man, I give that a five all day. >> Dave: All right. >> : That one's right on cue. >> Kendall: Yeah, that's a nice one. >> Reverend Mark: This would be good in the morning. A little of the hairless dog that bit you. >> Dave: Hairless rats. >> Julianna: Bitches. >> : Hey, man, uh, keep that thing on your side of the house. >> Julianna: Okay?

Now we're gonna try something else. >> Dave: All right, this is e. Mhm. >> : Okay, so e is for everyone. >> Dave: Well, it smells like tomatoes, right? >> Julianna: The color is, you know, cloudy. >> Kendall: Yeah. >> Dave: Tastes like, uh, Campbell's tomato soup watered down a little bit. >> : That's not a bad way to describe it. So the salinity is completely different on

this one versus the homemade one that we just had. So that chlamydia, uh, I mean, would. >> Dave: You say it was kamada mada? >> : That's right. I'm sorry, Dave. I got those things confused. >> Dave: Happens. It happens. You know, a lot of fellas achieve. >> : Uh, let's see. >> Dave: Dag. Yeah, that's. That's what it is to me. This is like, when you're making this. >> : It has the odor of tomatoes.

>> Kendall: It's. It. To me, it smells like. And when I was in high school, I worked at a pizza hut, and, you know, the dipping sauce you get with your breadsticks? >> : It smells like that to me. Yeah, that's, that's pretty good. Everybody smelled that one. >> Kendall: Yeah, it's like once. >> Dave: It's not terrible. >> Kendall: It's not terrible, but it's not something. >> Dave: I would go to. >> Kendall: I would not.

>> Dave: Yeah, I don't know. What do you guys. >> : It's out of balance, you know? I think that's the thing. >> Julianna: Yeah. >> : Uh, and, ah. >> Dave: What do you think, Julianna? >> Kendall: Um. >> : Um, I think you're. Well, go ahead. I'm sorry. >> Julianna: So, yeah, the tomato juices or the tomato enos is like, kind of excessive on the nose. You know, they. And, you know, you're in for a treat.

>> : Well, I think Dave's homemade one really set the bar so high. It was so good and balanced and a great choice of ingredients. Uh, uh. You know, I think all the RTDs are just doomed, you know, because that bar was set so high. >> Julianna: And it's weird. I almost feel like I'm getting a lot of garlic on it or something. >> Dave: Like they've definitely, they're definitely putting some spices and different things in there.

>> Kendall: So I'm getting the, like the marinara thing going on with it, not just tomatoes. >> Julianna: Yeah, yeah, yeah, yeah. So there's, there's an extra juj of something. Okay, so what shall we. >> : Did we rate it? I don't know. >> Julianna: Oh, Reverend Mark, what do you think about it, though? Sorry? >> Reverend Mark: Well, the salinity is not as off putting as in the previous examples, but there's no comparison to the.

>> : You like the one with chlamydia? >> Reverend Mark: Yes. Well, no, he didn't. >> Dave: He did grow up in the sixties. >> Julianna: So, I mean, who's to say? >> Dave: Heartburn. All right, we're going one. >> Julianna: We're going one. Yes. And this is the modelo especial gelada. Just as simple as can be with tomato, salt, and lime. Yeah, but I don't get any lime.

>> Reverend Mark: Well, it's a good thing you can buy those by the can and not the four pack. >> Julianna: Yeah, yeah. Okay, let's move on to the next one. >> : Is a group of modelo owned by Inbev or. I think they're standalone. >> Kendall: Not sure. >> : I can't remember. >> Kendall: It's hard to keep up these days. Things move around. >> Dave: Oh. >> : You know, the chlamydia is affecting my brain, man.

Hmm. This one has a much heavier, uh, mouth feel on it. It's sitting heavier on the palate. >> Julianna: Oh, yeah. >> Kendall: And, um, you can taste the beer. Yes. There's a little malt character to it. >> : Um, this has a balance. >> Kendall: Some. Some less tomato, less salt. >> : It's less offensive than the last one. How's that? >> Dave: That's maybe. I don't know. >> : That's usually how people greet Dave. You're less offensive than the last one.

>> Dave: Yeah. And then I start talking, and they're like, uh, I'll take it back. >> Julianna: Yeah. Then it's. Then it's over. >> Dave: What about the. >> Julianna: The liquidy part? Can you drink the liquidy part? >> : Yeah, we're working on it. What do you think, Rev and Mark? >> Reverend Mark: Well, I think these so called beer products, uh, that we've sampled today kind of show you that. >> : I like that category. So called beer products.

>> Reverend Mark: That brewing basics, um, are not to be challenged. Meaning that if you want to kind of, like, bend the edges of a sweet multi beverage, you do it with hops, not with salt. >> : Yeah, I like that. >> Dave: Yeah, it. >> : All these have gone to flavortown. >> Reverend Mark: Yeah. >> : Yeah. >> Julianna: What that is. >> Dave: Oh, uh, I think they're in the wrong side of Flavortown, though.

>> Julianna: But this one. This one is slightly more balanced, less expensive. Yeah, yeah, yeah. >> Kendall: It's a little better. >> Julianna: Yeah. Yeah, it is. But I'm getting, um. I'm getting beer, like, for the first time, I'm actually tasting beer. Everything with my tomato. >> : Yeah. There was somebody in the room that said, no, no, no. Let's put in less of that.

>> Julianna: Yeah. >> Reverend Mark: I'm wondering, though, if you went up, say, like, on a beer hiatus or a beer fast. Let's say, for a month, you know, in January, like a lot of people do. And you came upon this for your first beer after a month away from the beer world, would it be a big disappointment? >> : Oh, I'd be in group therapy for three years. >> Dave: I'd take off another month. >> Reverend Mark: Yeah. I think I would go another month.

>> : Watch your hand me the vodka, man. >> Julianna: Yeah. Yeah. Okay, well, you know better. So we're going with the two. >> Kendall: Is this the, uh. Uh, no, this isn't the manillo. >> : Oh. >> Kendall: Which. What is that? >> Julianna: Budweiser. >> Kendall: Wow. >> Julianna: Clamato. >> Dave: Let's see. The clamado is. This is the secret, I think. >> : Hmm.

>> Dave: I don't think the model, oh. Had clamado. They just had regular tomato lager with. >> Julianna: Natural flavors and vegetable juice. For color. >> Dave: Vegetable juice. Oh, there's. There's stuff in there. >> Julianna: Yeah, there's stuff. Okay. 5% abv. And if I. And I don't think I mentioned this before, but the, um, model. Oh, the model. >> Dave: Oh, they're like three and a half. >> : Yeah. I've gotta believe lesson four.

>> Julianna: Yeah. >> Dave: Such low abv, you can't even see it. >> Julianna: Yeah, you can't. You can't even see it. >> : And not even compliant, uh, with TTB. >> Dave: Wow. >> : Yeah. >> Dave: Well, you can't touch us. All right.

>> Julianna: Yeah. >> Dave: Okay, so, uh, let's try this next one. >> Julianna: Yeah. >> Dave: The man g. That's right. This is our 7th one. >> : Hmm. Different, uh, kind of sweet in a weird way. Like, uh, a sweet tomato. >> Dave: Yeah. >> Reverend Mark: Yeah. >> Kendall: I feel like I'm drinking soup. It's very savory. >> Dave: Yeah. >> : Uh, this needs some serious citrus and lime. >> Kendall: Yeah.

>> : And salt. It just is. It feels punched down. >> Reverend Mark: Yep. I couldn't even. I couldn't warm this up and eat it with a. >> : Some saltine, uh, crackers on the top of it and a spoon and some hair of something. Yeah. >> Dave: That was pretty gross. >> : Um, yes. I have to say, bad idea. >> Kendall: Yeah, it's just all over the place. >> : Uh, yeah, we're moving in the opposite direction. >> Julianna: What is that? What is that that

I'm tasting? It's like. It's almost like there's something. Seafood or something in there stirred with a hairless rat. >> Dave: I mean, it could be. That could be clemato. Yeah, I mean. >> Reverend Mark: Oh, my. >> : What is that in there? Uh, that was Larry's hairless, uh, bat rat. >> Dave: Oh, that's hairless rat soup. >> : M. We'll call it chihuahua, though. >> Reverend Mark: Trailer park sangria. >> Julianna: Okay, I don't. I don't

even think that trailer. I think trailer park sangria is better than this. Um, yeah, so we're gonna. >> Dave: Depends on the trailer park. >> Julianna: Rate this a one. And this is also another Budweiser, and this is picante Clemato. So lager with natural flavors and vegetable juice, again for color, but this time with peppers. >> Dave: Yeah. So it's just a. But I don't.

>> Kendall: I didn't even get no spice, but I was picking up, you know, a lot, like I said, savory, but no real heat from spice. It's just weird. >> Julianna: No. Uh, whereas with the model o, you were getting a heat at the end of the fridge. >> Dave: Do they do tasting panels on these things before they, uh. >> : They hire some guy to the parking lot to go tell us which one doesn't suck?

>> Julianna: Okay. All right, last but not least, let's try this last one. >> : All right. >> Julianna: The color on it is odd. >> Dave: Smells interesting. >> : That's the worst of the. >> Julianna: Okay, this smells sweet. >> Kendall: Very sweet. >> Julianna: It smells like a jolly rancher. >> Kendall: Definitely jolly rancher. >> : Definitely jolly rancher, Tony. Like something's been blended.

>> Dave: Tastes like a jolly rancher that I already swallowed and then threw up. >> Julianna: Okay, this tastes like a blend. Like, I'm waiting for something chunky. >> Dave: Give me a minute. I might produce something chunky. >> Kendall: Yeah, this is. This is as bad as anything. >> : I have to reset my palate when the original. This is. That is really bad. >> Kendall: Why? >> : That's the worst.

That sat on the shelf in West Virginia for whoever provided that for the. >> Dave: Show should be shot. >> Julianna: Bang, bang. >> Dave: How dare you. >> Julianna: Reverend Mark, do you have any thoughts on this? >> Reverend Mark: Yeah, well, I think that whoever came up with these flavorings, it must have been someone like, remember Clark Griswold, who was with family, you know,

family vacation? Uh, he was a food additive specialist and put like, you know, shellac on cornflakes to make them look nice. >> Dave: I thought you were going to say whoever came up with this must be like the marquis de sade or something like that. >> Reverend Mark: But it's kind of like, oh, ah. It gives a whole new twist to the phrase, um, ultra processed. It just, it's just, you know, ultra processed. >> Julianna: I like that. That is. It's, like, wonderfully descriptive.

>> Kendall: It's probably shelf stable for five years, maybe. >> Reverend Mark: Uh, I'm thinking embalming fluid. >> Julianna: You know, you might be on to something. >> Reverend Mark: Or maldehyde. >> Julianna: Is that what gives them that rosy glow afterwards? >> : Yeah, I would definitely give that to a family member that I'm not quite sure if they're even. >> Julianna: The color is just like, turbid scary or something. I don't.

>> : Oh, yours looks horrible compared. >> Julianna: Right. I think because I got the bottle. >> : Yeah, you got the, uh, you got the dregs out. >> Julianna: Yeah, yeah. >> : Ah, yeah. >> Julianna: Okay, so we are going to rate this a one. >> Dave: So this is the Victoria Vicki chamoy shemoy. It is a spiced herbal lager. That's. And like, I'm looking at untapped, uh, right now, and people are rating it like a five and a four.

>> Reverend Mark: Boy, you just can't go by that. >> Dave: How did they even figure out how to get on to untapped? >> Julianna: This is three and a half percent abv. So for those of you that are watching your weight, this is perfect for you. >> : I think if you get invited to a bachelorette or bachelor party and you don't want to go and you want to send something there to make sure that those friends have a good time and leave you out of it. Send a case of that if you.

>> Dave: Want to drink a beer named Vicki. Yeah. >> : Yeah. >> Kendall: My gosh, it's a shame what they did. Victoria, uh, beer because it's great. That's a solid mexican beer. >> Dave: That's her favorite, uh, Julian, favorite, uh, lager, uh, from Mexico. I'm more of a modelo guy, but, yeah, Vicki. Victoria is good. But. >> : Well, I had a, uh. I would. I just naturally stepped into tuning up for, uh, this show today because I ate queso beera,

uh, for lunch today over garden fresh. Best queso beer, uh, tacos in town. And, uh, the other shows I have to record today are also about, um, products in latino countries. So I've been learning how to cuss in, uh, in Spanish and, um, other, uh, dialects of, uh, nice of how you speak Spanish. Maybe the dominican republic cigars will burn. >> Dave: Some of this taste out of your mouth.

>> : If you want to sound like a local in the, uh, dominican republic, you just have to carry out the last part of any word. So it's like Reverend Mark. It's a kinda, uh. So, yeah, there you go. >> Julianna: So I was trying to figure out what was on the can, and it's, um. It's Victoria Cerveza. Ah. With classic flavors of chamoy and tamarind. >> : Yeah, uh, none of that works. Yeah, call the tamarind. Wound up. >> Dave: Victoria is actually owned by Grupo Modello, too.

>> : Hey, I think my, uh, delo show out of today is make, um, them fresh. They're too good. Made that way. >> Dave: Yeah, yeah. >> Kendall: Just. >> Julianna: And fresh is really tasty. All right, well, that's gonna do it for us today as we recover. >> Dave: Kicking off the summer, baby. >> Julianna: Let's say goodbye. Um, good old boy. Kendall, thanks for being here. >> Kendall: It's been a. Well, it's been fun, but I'm not sure

it's been a pleasure. Ah, yeah, this is a rough day. >> Julianna: Yeah, sounds delightful. Tell us about your blog. >> Kendall: My wife and I blog about the good news of good beer at beer makes three.com. >> Julianna: Reverend Mark, thanks so much much for being here. >> Reverend Mark: It is such a joy. And these products were, even though they weren't worth their salt, it was still fun to comment on them. >> Julianna: Kudoboy. Mike, thanks for being here.

>> : Adios, mochacho. Hey, come back. Enjoy another good episode of Sip suds and subs, uh, and smokes. Tell you to keep on sipping. I like this. >> Julianna: This is good old gal Julianna. 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. >> : Give it a little tappy tap tap tap a roo.

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