Yo! This is a Baltimore Takeover

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Today's episode is a brewery takeover of first state brewing company in Middletown Delaware, the first state brewing company lineup of beers that will be discussing and tasting are these lost ubiquity, a new Zealand pilsner triple beaming, a Belgian style triple black lotus, a coffee, stout, cosmic imbalance, a hazy I. P. A. With milk sugar and stellar entanglement, A double D. D. H. Hese I. D. H. I'm getting tongue tied, double double dry hopped, hazy D. I. P. A deeper.

You call it some day Vitus, we'll be right back after this break brought to you. Almost live from the dude in the basement studios. Why? Because that's where the good stuff is, it sips suds and smokes with your smoke and host the good old boys Suds Suds, Suds, it's time for more Suds, welcome every one great person and everybody and Dave, welcome to you, Welcome to you not even close mike, I love it.

She's like, like this guy double thumbs down, Oh my God, here we are folks for another segment where we feel that good beer is best when paired with bad accents and we know that mike knows about those and long belches led Delaware to his long list of terrible accents. I am one of your hosts Giuliana and joining me at the table today is good old boy mike, you know, I was really trying and that is probably a theme. Is that what that is?

Yes, he was really trying, That's probably what they're going to say at the end, it was a good effort, I love him very much. And Martha, she's he was good forever Mark. Hello? Hello. It's so good to be here and to be talking about these great beers. Good old girl cat, Thank you for having me. That was a lot. Yeah, excited, not even remotely close to me. Who is that? Mike's different.

Really good boy Dave. Hi hey, hey, hey, hey, take it easy man, A little worked up here, we gotta calm down, I'm sorry. All right, we need to bring the energy down on this show, so I got that right, alright, guys, trying to be entertaining here. Alright, apparently not.

Okay, today's episode is a brewery takeover of first State brewing company in Middletown Delaware, reverend Mark and google kat stopped by the brewery on a recent road trip to Delaware and they're going to tell us a bit about their experience there as we go along today, but first good old boy Dave, why don't you give us some background on First State? Just don't know.

No, seriously, it's a typo, it's frist, it's state, it's frustrating to go ahead and tell them about Free State, You know, it could be fist. Really? Yeah, I'm gonna take you to fist state, but you tell me which figures. So this is from their marketing specialist, Jeff Horn Founded in 2014, but only opened in 2020 first state brewing company owned by paul Hester is dedicated to crafting a variety of superior quality beers and ciders.

Hester got to start home brewing and over a span of seven years, spent his time researching and studying the craft. In our first year open we began distribution to three states Delaware Maryland and what's that other one? Pennsylvania. We produced approximately 1100 barrels filled over 100,000 cans. Who told you? I like it in the can. Recently received our federal winery license to begin producing craft ciders and started our barrel aging program in 22 Program in 2022.

There's this guy has no idea about punctuation. In 2022. We hope to improve our craft cider offerings, continued distribution into new areas as well as increased volume for our barrel aging program. Such a difficult process for Dave copy paste. Read listen to mike that that last year. Yeah Jeff, it's not your fault Jeff. Yeah Jeff, it's not your freaking email that jacked it all up buddy. Don't worry about it, it's all good because we'll never get a beer in Delaware again.

Oh my god, get some natty boh from Maryland, you'll be alright. That's okay, reverend mark. Why don't you give us today's lineup? Okay great. Uh Today the first state brewing company lineup of beers that we'll be discussing and tasting. Are these lost. Ubiquity, a new Zealand Pilsner, triple beaming a Belgian style triple black lotus, a coffee stout cosmic imbalance a hazy I. P. A. With milk, sugar and stellar entanglement A. A. Double uh A. D. D. H. Hese I. D. H. I'm getting tongue tied.

A double dry hopped hazy D. I. P. A deeper. I know what this means to because you call it some David this. Yeah. Me cut your sample cups. Yeah specimen cups. Well okay I'm drinking this out of a sippy cup today. I thank you very much for that. And this lineup sounds stellar. This is stellar, stellar and cosmic. Yes and all the other worldly things.

Alright go to Boy mike wants to give us today's suds ratings we will be discussing and rating these beers with these suds ratings plus our signature building sounds. Here are those ratings now. Number one. That sucks. Give me anything but a bud. # two. Was that a belch from Dave. Oh number three. Ah What a relief from Dave. Number four. Body should really not make that sound like Dave number five. Listen to that hang time. Give me another Dave. I know right. I mean like it just goes on and on.

I hope they're having a good time when they do that.

I am also going to be bringing us fun facts about Delaware during this episode and I'm going to kick one off now. Do you know that Delaware has the largest population of horseshoe crabs in the world. It is estimated that they predate the dinosaurs by northern by more than 200 million years. The blood of these creatures is used by medical researchers to test intervening, intervening. It's drugs, vaccines and medical devices. So what you mean is Delaware is a great place to catch crabs.

That's correct. Kind of value add that No other beer show can bring on the planet people and then they can come up with a pharmaceutical to help you out afterwards. That's exactly right. All inclusive. It's all got to get one of those little combs. Okay, okay, let's get on to the beer first up for bids is going to be lost.

Ubiquity new Zealand pilsner clocking in at 5.5% A. B. V. Are you feeling lost in the ambiguous world of bland Pilsners get ready for our twist on the classic exclusively featuring hops grown and harvested in new Zealand including Machaca Southern Cross. And why me? Why me? Why me? Why? Always Mia Yeah, it's nice. It's like we're slurping a melon that's been left outside too long. You know where you're catching so much of the Ryan bitterness in a honey do.

Um that is the very first thing that's just jumping out and attacking at you is the that intense bitterness. It is the waimea hop that really kind of has that signature element about it. I think it just obliterates everything else that's going on. Not a fan. Mm hmm. Does it finish this way though. I think it's kind of mm hmm crushable. Okay. It is And it's and it's very crisp. I mean, Pilsners.

You know, our crispy critters and and this is that I guess I guess I'm just a little confused about the hop choice. I don't think the grain bill holds up to the hops. Maybe what it is like they went a little aggressive hopping because you want a pilsner to be crisp and bright with about but it won't, should be bounced with the grain and the, well this feels like a bad, this feels like a bold bad experiment that that went horribly wrong. You know, like this is the newest toy on the block.

I don't think I don't think it's a great new Zealand Pilsner. I've had a couple but I don't think it's horror. I don't think horrible is the word. And in the in the new Zealand pilsner is really because of the hops itself that's added to it. So would the base beer itself be like a Czech Pilsner should just back off these a little bit. Yeah, I know what you're saying, reverend mark. Yeah, I mean for me, Pilsner, I'm always looking for just a really simple straightforward hot bill.

Yeah. A size hop. That's it. What do you think? Cat. Mm hmm. It's bright. It's light. It's not one of my favorites. That's what I like about her. She can hate beers just with me. But that's what she said about you. That's what she said. That's what she said. I don't like it it's kinda it's kinda meant, isn't it? I mean, Yeah, yeah, I would have like a half a half, a half a glass of this and be done. Yeah. Okay. The lost ubiquity.

We are going to read a two that just means there's nowhere to go but up and we will be back with more here, more fun facts, fun facts, facts, facts in just a minute. The facts are fun and the beer is too, Yeah, welcome back everyone. So today is a brewery takeover of first state brewing company in Middletown Delaware. Um, we just finished our first beer and uh, what was that you said? Mike mike, you had a fact.

Yes, we have another fun fact and it sets in with the theme of what we're having here because this is a stellar fun fact. Yeah. How about that Without any sound effects or a rim shot. Dude. Did that needed, did that need a sound effect? I don't think so. I mean it carried so well by, did you know that Annie Jump cannon? Born in dover classified more than 225,000 stars. She classified stars according to their temperature. She also is the first one temperature uh say uh Galaxy.

Yes. She was also the first woman to become an officer in the american astronomical society, wow! Think about that. Super fun fact while you're drinking beer from the a s, you know that is from space. Ah yeah, from the first, you can probably see a lot of stars in Delaware because there's you know, you could probably see a better fun fact. A lot of ambient smog, you know, it's everybody has to have a goal, it's working on it. But you are willing. Alright, moving on.

Let's talk about triple beaming.

It is a Belgian style triple 9% a BV. Now I am sitting next to the maker of the all the all encompassing best triple on the planet. So, good luck. I know right, Aromatic spicy and fruity. Let's raise a tool of glass to triple beaming their Belgian style, triple prominent yeast character and delicate use of lemon drop and tetanus hops create a beautiful beer. Alright, so let's let reverend mark kind of talk about the style and give us his impressions. Well, I mean for me I prefer a triple.

That is more on the dry and spicy side and this tends to be this does have some good spice to it. I do I do think it's a little more sweet than than than typically. I I go for like in the mid palate but it is, it's still I think is a is on the continuum of what qualifies as as a basic triple. I think it's it's really got good balance. It's not quite dry enough for you though.

But that's me and so yeah, you know, and some people like it the other way, you know, cat doesn't know that that is the most offensive word in the english language is the word moist, correct. That is from our absolutely stellar research department that comes up with, you know, just those facts. Absolutely yes.

It's a small guy in Canada, but I will also say with, with this one because I had a couple of samples, the samples of this before uh, before I drove here also for and uh, and it, it does with, with warmth.

Uh, I was gonna say this is one of those where you don't necessarily want to have cold now you want to let it kind of come up and I think that's in part of the tulip glass where you generally have one of these, it kind of lets things open up and really get the full aroma and let all the little bits and pieces kinda come out and do their thing.

So I like to me it's not a, it's not a cloyingly sweet Belgian type beer, you know, like you find with some, especially with the strong golden ones um, on the market. So, um, I thought it was, you know, on, on the mark. I like this because it, again, I think based on what you just said, like really cloyingly sweet and a lot of true Belgian triples are really like over the top to me and it's, it's a little bit strong for, for my poor little american boy uh, flavors.

So I um, I appreciate this because it's kind of toned down. It's about where I want it to be. Yeah. I mean one of one of the benchmarks that I go by and it's an old, it's an old standard is Carmelite And to me that because it's a little bit more on the spice side. There's more white peppercorn, you know, on karma early. What do you think? JB? I like it. It's a little refrained. I also am a like I'm kind of happy about the fact that a brewery is putting out a triple.

Especially something that's in the mid atlantic region where where well yes in a can to but also in the mid atlantic region. I'm thinking about all these like hazy I. P. A. S. And you know, hop balmy type of juicy, citrusy things to have this in their arsenal I think is really really nice. Um Also makes me wonder what kind of food they're pairing with this as well to have a triple in their arsenal. You know what I mean? And um it's it's really nice though. Really really nice.

Um they have a really uh you know, great scratch kitchen and and in every day there's something new coming out of the kitchen as well as what's on their standard menu. So they will have to say that you go there locally and they go out of their way to be doing a lot of really good pairings with all their with all the others. Sure. And being in Delaware, you're so close to the shore, you're getting a lot of seafood and I could see this pairing well with so many things.

Um Cat, what do you think about this one? I agree. I think it would pair with pretty much anything. I do taste the peppery and it's not overly sweet. I'd buy it. Yeah. Yeah. And that's, I mean it's a hard balance there. Yeah, really nice. So we are going to rate the triple beaming from first State a resounding for great beer. Yeah. So so good. May I have another? I know right. It's time for a fun fact. Fun fact. Fun fact.

Fun fact. P Patch Island in Delaware was named when a ship of was carrying peas ran aground and lost its cargo which actually sprouted new p plants. That's why it's called P Patch Island. Mike's got a pea patch on the front of his pants cut dave salary. Our new sponsor depends, wow. Okay wow. Yeah. Okay. Moving on. Let's talk about another beer. Let's go to black lotus country which is their coffee stout and it's the darkest one of the bunch.

Yeah. Is that racist? Feels racist. Yeah. 7%. A. BV. Don't talk to me until I've had my black lotus are freshly brewed coffee stout aged on Nicaraguan coffee from their friends at little goat, man, little goats everywhere you, you can't go anywhere without tasting a little goat and little goat is based out of Newark Delaware as opposed to Newark New Jersey.

This beer features notes of coffee, dark chocolate and lat reminiscent of coffee and cream with a smidge of lactose added for a creamy mouth feel. I hope it's just a smidge. Uh huh wow. First thing reminded me of was a chocolate root beer. Tooty role. Um, it's very sweet, you know, on the front end and has uh, the, the dark roast malt is the thing that's very forward and this flavor profile. Yeah. And it doesn't have the, you ubiquitous uh, pastry thing going on. Hello, Step up to the mic.

Are you experienced? Thank you. Thank you. Radio show with microphones. Hey, I just had to put my head out the window for a minute. He was getting some fresh air. He thought he was in Delaware. This kind of reminds me of one of those like cold brew, but, but I actually, I like, I like the aroma on it a lot. It's very coffee forward to me. I don't know, this tastes like a swing and a miss this. This feels like something had a plan and it all just didn't come together, you know?

Yeah, I wonder about that. It doesn't strike me as I taste it as a higher alcohol beer than it, it really reports to be, which is a 7% does it? It doesn't really warm me um, like a 7% would, what do you think JB? You know, we've had, I love stouts. I love making stouts there, like one of my favorite things in the universe.

Um but I like the complexity of a lot and this one just to me is kind of just two dimensional, you know, it's just, it's coffee which is there and that's great and there's that creaminess, but I'm not getting anything else out of a stout that I guess I was hoping that I would, you know, just another little layer or two to round this out to me. Like the flavor doesn't bother me as much as the body. Like I just feel like there's not enough.

Yeah, you know, to kind of, you know, thin in the middle of the sugars are, yeah, they're kind of in the background here and it feels the intensity of the dark malt is so forward. It just, it doesn't leave a lot of room for anything else that would have happened after that. And it's almost like the dark malt and the coffee are fighting with each other well and they're taking over and like there's not enough anything else to kind of balance it out there. There. Absolutely not in harmony there.

Absolutely fighting with each other all day long. What do you think? Well, there's definitely a lot of flavor, but it's not as full as I was the right flavor. The flavors are good, but it's just not as full. I will, I will confess we actually had a, you know, a barrel aged bourbon, you know, coffee stout on the episode right before we're recording this one and so I'm guilty of saying I'm comparing it, you know, to that.

Yeah, um because we just, you know, it was in the same period of time and this one is just a dwarf, you know, of of what we had. This is almost like if if someone made a light stout like a light coffee style, like you're trying to make a low, low body or light body. No, I I like how you were saying it's just a cold brew that's gone wrong, you know, uh it's a good way of describing this. Yeah, I, you know, I would say go back to the drawing board, you know, make something different better.

Well, I think like pump up some of the base malts a little more, maybe back off a little bit some of the dark. I think so and as a, as a home brewer in, in this, this brewery originated, you know, out of a home brewers dream, which I love is that you know, they need to tweak this a little bit more. I think it needs to be, have a little bit more malt behind it.

Uh they mentioned how that they gave a smidge of lactose to not make it cloyingly sweet and it's not that I really think that if it had a little bit more uh milk sugar in it? That, that might even be better. It might even be better.

Yeah. Yeah, I think that or you could just not do any lactose which is always always a very excellent idea and like back off the dark malt in the coffee a little bit maybe and and just bump up the base malts a little from in a little bit higher and I think you get a better beer. But yeah.

Yeah. And sometimes I wonder if the coffee that's put into something like this, you know, if you don't write, you know because I'm tasting an overwhelming amount of coffee, it's not only on the aroma, but I just feel like it's a little out of balance with the coffee gone with something that had been a lot more floral than, you know, it's not so much a nicaraguan is a bad choice.

It's just I think the whatever the bean variety, if they've gone with something that had been a lot more floral and not so intensely bitter, it would have been fighting with the dark malt, which it really is just absolutely, you know in an arm wrestle job and losing badly. Yeah. And I know that that that coffee will also give you a certain kind of acidity that coffee will also make you kind of have to go to, you know what I'm saying?

Okay, we are going to rate the black lotus coffee stout from first state a two. Oh, okay. What time is it? It's time for fun fact. Fun fact. Delaware. Dave, did you know that? Delaware is the third most bike friendly state in the US? I had no idea about that. Like it's a motorcycle bike. Yes. As in bicycle bike, bicycle, bicycle. I would have the third fewest people who are knocked off the road on their bicycle by a motorist who doesn't like bicycles on the road. I have another quick one here.

Did you know that? I wonder if their fans a queen then Delaware actually was the linchpin in the american independence. So They were actually the deciding vote for American independence was actually cast by Caesar Rodney who had to ride 80 miles from to Philadelphia through the rain and the thunder in order to cast the deciding vote. Yes. I wonder if he's going uphill. I wonder if he had a good beer with him. It sure wasn't out. It's good in coffee. Yeah. Okay. I got a question cat.

When you go home to Delaware, what is something that like? Is there a food that you always have to go for? Yes. Okay. What is it casa pula subs? Excuse you casa piccola, casa pula subs And of course Maryland blue crab. Is that the, is that went on top? No, that's, that's fighting words. Words you already don't know how to say. Thank you. Yes. Just digging the hole deeper day. That's all I'm doing. What is it about the casa, pola subs, they're loaded there.

It's not a sandwich, it is a loaded sub. The bread is crisp on the outside and soft on the inside and just all these italian meats and italian cheeses to die for it. It's one of like one of those local places that yes, I went, I went to school with. So is it, is it like, you know the Philly sub experience where you have to have like a certain language to order correctly, you know, are their hand gestures. Do you have to have a certain article of clothing?

No, but in Philly you got the cheesesteak and cheesesteak started out with provolone cheese and then they got lazy and cheap and started doing the cheez whiz right, so Delawareans don't put cheese whiz on their cheesesteak, that's for sure the way God mentioned. So just a good fresh italian sub, it sounds like yes. And we have our local bakery um it's olive oil. Really high quality olive oil. I just want to know where I'm going. The pickles and the pepper. Give it that vinegary taste.

Yeah. And the and the and the bakery, that's the bakery is, yeah, it's all so the local bakery, you know, so the bread makes it all really, the bread is the key is the key component. Well there's something about, you know, water from like, you know the eastern seaboard kind of area where it's just different, whatever. Well, but it's east of here and it's by the ocean. So I'm saying seaboard, so whatever, that's why the bagels are so good. Tennessee, I don't give a crap.

Alright, we got limestone and white bread. That's right. He knows no other corn bread. He's a good old boy. God bless it. Yes. Okay, shall we move on to another one? Shall we do a cosmic imbalance? We're okay Or we can vamp and do another fun fact. Fun fact. Alright, so seven of the Delaware 74 governors to date. Yeah, that's a lot of, just under 10%. So seven of Delaware's 74 governors have come from Milford City.

Uh, not home to where the sub places, they include ruth and minor, who served as the first female governor of the state. And the milford was that contributed to power elsewhere. Being home to the largest solar harnessing farm in Delaware, how do you harness solar? You stand on top of the roof with a big rope and go, come here son, you got to lure it in. You know, what do you do with that sugar? Can you give me a beer? I like that. Well, we'll be back with more from first state in just a minute.

Delaware, be nice to your sister. Come back everyone and your mother, we're talking about, we're talking about how much we love Delaware and how much Delaware loves each other and we're talking about first state brewing company and we're doing this brewery takeover. There's no way out of this hole but one can try to balance. Yeah. So okay, let's get to another beer from First State brewing company. What we're going to talk about is cosmic imbalance. We got a lot of that going on.

There's a lot of imbalance going on in this case. It's a hazy I. P. A. With milk sugar 6% A. B. V. This one's for the hype. Boys and girls who love their milkshake I ps. I'm sure there's a song about milkshake I. P. A. S. For exactly for this unique brew. They selected a character fel hops, character, full hops of lotus mandarin, a bavaria and cetera. Think tropical with orange tangerine, grapefruit and even vanilla. Alright, this really does strike me as an orange cream, simple sickle.

Yeah, it smells like orange creamsicle. This is the first one of the beers where the milk sugar. Really? Yeah, they might vary forward. You could use like half whatever it is. I think the guy like kind of holding the bag and forgot he was. I think this is milk sugar sugar with a hazy I.

P. A. They need to reverse that around but you know that and it's not even super hazy either. I mean it's it's not a hazy boy but the taste memory is taking me back to like, you know my my childhood when I would waive the ice cream truck down in our neighborhood and so yeah, give me one of those orange cream sickles come around the back of the truck. Yeah, yeah. I think I've got it in my pocket here, specialized cream for you. Absolutely. Yeah man.

I mean this one, um, this one I think they went a little too hard with galactus. Yeah, it really is super forward in this and, and you know, I think it strikes me as one of those things where it is the grand bold experiment, you know, with lactose that really can't quite figure out the balance components, you know, around this. Now, let me just say like we are all probably about twice the average age of the folks who really love the milkshake.

I thought you were gonna say sorry everyone except cat who is half the age, the average lactose lover. But I mean, um, I think in the other beers, even though there was lactose, there was some restraint, right? And it might not have been the best or you know, this or that, but this one, they went all in, you know, like we're going balls out and I just don't think it's working. You know, I, we've had a lot of things that have been chasing this uh flavor profile and this is just a stunning miss.

Well they did call it cosmic imbalance. Okay, so I mean it's in the name, I think they need to call it a bad idea and you know, Yeah I I'm not a fan of this at all. Yeah and I think sometimes our breweries are really being you know put in a position where we're kind of like the tail wagging the dog is like what's the public really like let's do something to make and I just say forget about the crowd and let's just make another great beer. You should have stuck with that.

Yeah. Well so you know like they're not too far from Philly, right? So where New Jersey? Well know what I was gonna say is well what were you going to say where tired hands is? And that's like the inventor of milkshake I. P. A. So a lot of people around this is not even remotely close to anything entire to answer. No but but that's where the kind of the milkshake I. P. A. Was invented. So if a lot of people are really into that, they're just trying to get onto it.

You know mm I don't think they hit it but I'm not giving them an out. But what do you think JB. Go ahead. It's just it's so vanilla it's and they use Madagascar which is like the premium vanilla which is very interesting I'd say give me the vanilla. You just you know what then just give me a cream ale like you know if we're gonna you know and that's a good point that I think that needs to be introduced.

I love just cream ale, but uh cream ale is a good two dimensional beer when beers need to be two dimensional right? And a nice vanilla cream ale is really nice and pleasing this. I just feel like it's fighting because when I think of a hazy I. P. A. I think of something that's like orange juicy, you know, citrusy and I'm really not getting much citrusy, I'm just getting vanilla that almost takes almost tastes kind of fake with bitterness at the end, that just doesn't match it.

Sorry, it's very disjointed cat. What do you think? Um I agree. It's like a milkshake. Milky and vanilla. Be good in the baby bottle, right? I mean, no, reverend mark, that's what you're getting later when she has to put you down for your next. I know this is going to go in the end. No, he likes the hazy. I pay with milk stout. What does with the sippy cup straw and we're gonna go, we're not going what you're saying? We are going to rate the cosmic imbalance a two.

Okay, Mike gave it the old one finger salute. Some other choices. Special one. Okay, let's let's talk about stellar entanglement. I'm sensing a theme here. So this is a double dry hopped hazy double I. P. A. This one is 8% A BV. Take a journey through space time and sip amongst the stars with their stellar entanglement there. Double dry hopped hazy double I. P. A. With Amarillo Citra mosaic cops that collide to create a cosmic convergence of orange grapefruit, mango and tropical flavors.

Mhm, definitely grapefruit, grapefruit. I like these hops. I mean those are some of my favorite Amarillo's nice. It's good. Bettering lays the groundwork like you said, you know, um I like this beer to it. It's a it's definitely a lot closer to chasing a common, you know, taste profile with definitely the, you know, the grapefruit is, is very forward. Uh that sweet fruit, like the mango thing is really very close behind the grapefruit itself.

I like how this is finishing out. Um That's the thing I probably like about this beer the best is that the the this is a better finish on the back end of this and it's uh it's actually quite good. I I have to say, I'm not like, wait, did mike just say he likes something. Well, I'm not a fan of how it starts. I love the mid palette. I love how this finishes out and I like the fact that it seems closer to style.

Um So if I walked in and said, you know, I'm looking for a double dry hopped hazy I p a totally by this. This is definitely his style. I'm really, I'm just shocked mike. Like something I'm sorry, can I get a lot of strong tropical notes on the nose, which means it's been, you know, dry hopped in a good way.

Um Yeah, I think for those who are crazy about hazy, this is a good one but this is okay in terms of classic hazy I. P A S that have been like New England, you know, type of things for a while. This ranks up with her. I mean you're getting grapefruit, you're getting citrusy nous, you're also getting a little creaminess on there um, and lots of flavor and you get a little bit on the back and a little bit just to balance it out. Yes. Yes, yes, yes.

No, this is, this is, as I said, if she wanted to drink orange juice, you drink orange. Yeah, but this is no flash in the pan. You know, thank you for just giving me a good solid double. Thank you for letting me walk in and see your beer and delivering exactly what I would expect. Kind of feel like this is what the last beer could have been. Had they not thrown a lot of lactose in? I would share it with the sub. Oh gosh. Oh yeah, there you go.

Well, yeah, now on the damn choice mike's taking everybody. I knew that there was something that's fighting words back to Jersey across the river. She almost like she was going to stab me over something, but this is going to be over. Well, stellar entanglement. We are going to rate a four. I'm seeing a t shirt for Delaware, no mayo. Delaware the land of no mayo like that. That's that works pretty well. That could piss off people and you know in Philly, you know quite well.

My mom was ordering subs not too long ago and she says they were taking her order and they're saying what do you want on it? And she goes, you know the usual. And they're like well do you want lettuce tomato? She goes, that's the usual. Do you want mayo or olive oil? And she says, are you kidding me? We don't put me on subs. What is wrong with you people? Where did you come from? New Jersey? Did you drive across? Did you drive across the bench from Jersey to work here? Because go back.

They have to pay to go back. Yeah. All right. We have a bonus beer. We do. Do we have a bonus fun fact. Yeah. So did you pour it in? Uh the bonus fun fact is that dover Delaware played a pivotal role in the shaping of the US Constitution. The delegates from 13 original callings often met At a pub, the golden fleece tavern to review the draft, eventually coming to the agreement in December 7, 1787.

If you're keeping track that is 11 years of being hammered to be able to come up with the constitution. Yeah, that's how much beer it took to come from. Let's screw the British to uh hey we need to get our act together here and uh figure out some rights and you know uh just instead of running against tyranny, we didn't need to figure out a government, the tavern no longer stands but there's a commemorative marker on the original site.

So I just want to say that beer is the cornerstone of the U. S. Constitution. Heck like seriously? Yeah if not wine too right. Yeah. I think that if they had had the uh you know the the last year we had the stellar entanglement. That would have been good. Hope you know I have a feeling it was a english mild though. Well fine they didn't have oh my gosh Dave. I'm sorry mike. I don't listen when you talk sound effects. Okay well it's worth the rim shot. Come on off the deep end man.

Look man hey don't don't don't become that guy. We've already got that guy over there. Alright that's my job. Okay that's right dream. Sorry. Alright so we do have time for our bonus beer. Now you shut your mouth when you're talking to me. Exactly. Okay so one thing I will say about first date is the majority of their beer in front of us in cans is black with a like oil slick colored Technicolor is in the can art.

You know I am, I'm a girl visual just you know she likes great cans, go back and listen to the episode but then we get to this bonus oh my gosh the droid dreams, it's an experimental sour with, with kiwi and Kalamanov which is a white can with a robot on it. Yes, it's like a lamb.

So late at night while the brewers dreamed of brewing clean loggers and classic I. P. A. Something in the brewery began to stir from gaskets and tri clamps, two hoses and kegs, a little spark of life filled with what once was inanimate introducing the first state brewing droid KV one N. That's his name with his sense of whimsy around.

He knew the first thing he wanted to do was brew his very own beer and for hops he picked out experimental hbc 6 30 strata known for their complex notes of raspberry, cherry, strawberry, peach and passion fruit. And to finish out this experiment he added a healthy portion of kiwi and Callimachi to the beer,

giving it a tart, tropical citrusy finish, this is 6% a BV greetings. I am the S. M. 0. 4000 cartman, you know, I think the thing that's hitting me with this beer is that I have never had anything quite like this, I have to say this is probably wow! Now, I mean literally after you know having thousands of beers, I mean it reminds me of the brach's candies that I used to give my grandmother at christmas time.

Used to be in a candy dish, there was one in there that was green, it was lime and this is it in a, in a, in a, in a glass. But it's a very unique line. It is um, it's, it, wow, it is a unique kind of lime. I do unique up on it. I like this for the novelty of it probably more than anything. Yeah, I know we're almost out of time here. It's pretty nice. I enjoy it. I'm not a sour person. No. Okay, well minus that, we're going to rate this a three because this is, you should give this a whirl.

Absolutely, honestly you should right, because it's not super sour. Yeah, no, no, no, it's not super sweet tart. Like getting all the different kind of Yeah, but really nice in a way. Thank you for having something that was different, wow, Well that's going to do it for today folks, thank you so much for joining us on this episode. Um, go to Boy Mike, Hey, thanks for joining us here at subsided Smokes. Once again come back and join us next week.

I'll ask you to keep on sipping so good to be here to just share what we love and to help you enjoy it more with, with knowledge about what good beer is about little girl cat. Thanks so much for being, Thank you. I appreciate it and love sipping with you all. Goodbye Dave. Hey, since Mike wouldn't tell anybody Bob Marley lived in Delaware Delaware for 12 freaking years. Okay, godfather would be all right. This is gonna go Giuliana, thank you so much for joining us today.

Keep on struggling and catch you next time. We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it, hit the subscribe button, give it a little tappy tap, tap tap, peru. The easiest way to listen to our show is to ask Siri Alexa google uncle Larry or whoever it is that talks to you on your phone play podcast, sips Suds and smokes. We love your feedback and you can reach us at info at sip suds and smokes dot com.

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