Another Reason to Drink
Welcome to Another Reason to Drink podcast! We’re just two guys cracking open cold beers, sharing hilarious stories, and telling jokes that’ll keep you laughing. This is what we love to do—so grab a drink and kick back with us! Whether you're enjoying a brew or just here for the fun, we promise you'll have a good time.
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Another Reason to Drink
Fun, Funny & Friends
Thank you, welcome, welcome, welcome. We got a special show for you tonight. Like always, I am the princess, the hostess with the mostess, and I'm here with my special guest, rick. Co-host. Rick Co-host. Co-host.
Speaker 1:Anyways, we got some good stuff. I'm here.
Speaker 3:I'm here we got. I always try to come in with some energy.
Speaker 2:Right, we got a holiday ale and this is coming from Double Wing Brewing Company out of Madison, ohio, and it's 8%. We're gonna start off with that one, but then what do we got for the back half of the show?
Speaker 3:for the back half of the show. For the back half we I found a mass head brewing company out of cleveland which is ice melter, ice melter and it's an indian ipa. It's an ipa brewed with grapefruit and habaneros oh, that sounds good.
Speaker 2:speaking about habanero, I brought brought some hot popcorn. Oh, it was so good. Thank you, mike. Yeah, he makes it.
Speaker 3:I've already ate half a bag.
Speaker 2:He's got a second one. He's going to have to have some ice cream later. It's going to be a good show. We got like an 8-pointer and a 7.6, and they're both pints.
Speaker 3:I didn't see, I didn't realize they, I didn't realize it.
Speaker 2:Fuck. Oh, it's got a good Christmas scent. It'll work tomorrow.
Speaker 3:Damn it After coming off that that one has got a bite that is a strong Christmas beer.
Speaker 2:Yes, it kind of almost a. I wanted that that San Am's Christmas Ale, not San Am's Great Lakes, great Lakes, I would did that that um san ams um christmas ale same, not san ams. Uh, great lakes, great lakes, just stronger yeah, I, yeah, I could see that it's strong, it's full body flavor.
Speaker 3:It's got a really good caramel flavor, though it's like sweet. Yeah, it has a lot sweeter taste than most you know I mean a lot of times it's a lot uh spiced. Yeah, I do have a. I have a sweeter taste to it it's woo.
Speaker 2:It's gonna take a minute. I hope it.
Speaker 3:I hope it calms down it is strong and for an eight percent.
Speaker 2:That that's what's making it so strong and the thing is, it's not an alcohol flavor strong.
Speaker 3:I do get that on the back end, though, oh yeah. You know, at the very back of it like I do get, yeah, that rubbing alcohol taste, yeah, I mean it's not bad.
Speaker 2:No, but it's hard.
Speaker 3:I wish it was a little colder yeah.
Speaker 2:I was thinking the same thing when I started drinking.
Speaker 3:Yeah, that other one you have is colder. For some reason I felt colder. I mean I put them in at the same time. I mean it feels cold, it feels cold.
Speaker 2:You almost need this like ice cold. I wonder if it says on the side 32 degrees or less, almost frozen. It's got a good smell to it, but it's got a good look to it.
Speaker 3:Oh, it's going to be a good show. It's going to be a good show. It's going to be hard and a rough show Rough night Rough morning.
Speaker 2:So this Double Wing Brewery, we personally know it because we go there.
Speaker 3:Yes.
Speaker 2:And we've been there a few times.
Speaker 3:It's in Debonay Winery, it's actually inside there. I want to say they were probably one of the first wineries to introduce a brewery together, because I mean, a lot of guys go out with their wives, whatever, and don't like wine. So they were smart enough to add a brewery and now you can get they have it separated nice.
Speaker 1:But you can just go to one.
Speaker 3:Right, you can go one or the other, but they do have them kind of separated. Nice and it's a, it's a really nice place, it's a beautiful area in the summer, spring fall.
Speaker 2:It's beautiful yeah.
Speaker 3:That's actually where they have the um, that balloon, the balloon fest yeah, and it gets packed out there.
Speaker 2:It's a beautiful spot, but one thing about that whole area, if you uh, viewers or listeners are not aware of, is that that whole area has tons of wineries, breweries.
Speaker 3:There's so much you can do within a day it's the grand river wine valley, or however they say it like it's the whole grand river valley and it's packed full of winery, because it's just the perfect mixture of weather for grapes. Yeah, in ohio, you know, it's one of the best in ohio, that's why there's so many right there.
Speaker 2:Yeah, and it's nice a lot of I mean. It's a beautiful area, beautiful, and this brewery is definitely a. Trust me that you should go to this winery brewery, yeah.
Speaker 3:Absolutely it is. They have grown a lot and they've kind of gotten. You can find their wine everywhere. They've gotten very commercialized yeah.
Speaker 2:Even their beer has grown out?
Speaker 3:Yeah, it's grown out.
Speaker 2:Well, I got this out of Chardon. Yeah, that POC something of Cleveland, pilsner of Cleveland or something like that. That actually is a pretty good one. I had that. They have some other ones there. There's a blueberry Kolsch and they put fresh blueberries on top. It really sets it off. It's very good, it's a very light beer.
Speaker 3:I actually they have a Butterbecon Porter that a lot of people like. If you like a sweet beer, like a big, I mean it's kind of like a dessert beer, but like you get, I could definitely do one of them. But I love their red, their red ale.
Speaker 1:Their red.
Speaker 3:Ale is amazing.
Speaker 2:Yeah Well, I mean we've done quite a bit there. I don't know if we've done necessarily on the show perhaps, but we've done just generally drinking show perhaps, but we've done just generally drinking. I mean, I personally went up there and bought the poc um just to drink at the house, you know right, and I know we've done the red.
Speaker 3:I know we've done the butter beacon yeah, we've. Now we did this. I got this because this is the first time I seen I don't know if this is the first year, for it's kind of grown on me a little bit but it's still strong, strong it is strong.
Speaker 2:I'm getting it down a little bit better I don't know if the eight percent is kicking in more yeah, I don't know if that's a good thing or a bad thing, I know, but it really dries out your tongue, don't it man?
Speaker 2:my tongue's starting to get like a desert, right like I lick some bad pussy like a cat, yeah big old sandpaper yeah a little harder yeah, trying to get that peanut butter but they got a summer haze too, so they probably uh, I haven't had the summer haze, but I'm sure they have a lot of I've never seen it anywhere.
Speaker 3:You know, I have you know what I mean like. So even at the, I had never seen it at the store and store, or well, I mean at the brewery.
Speaker 2:Oh, I haven't seen it I haven't seen it there, you know. So this is one brewery, like I said, that we've been to um. We did a day event up there. It was me, cat and rick, and we partied on. Oh, we partied hard.
Speaker 3:Yeah, yeah, I partied there multiple times yeah, I mean, it was only three minutes from my brother's house when I was living out there. You know what I mean. It was great. Yeah, it was time.
Speaker 2:Yeah, we had a good time that night or that day. We went to eat. What was that restaurant that overlooked the viney, the wine, I mean the vines, and then you were like up in the air. It was beautiful. I can't remember.
Speaker 3:I can't remember that winery. It, I can't remember, I can't remember that winery. It's off of uh 307 but the the view, yeah, it's still it's just right down the road from there. Yeah, same area. Yeah, same area. It's all right there. I mean there. Yeah, I forget the name of that one, but it was a newer one, but it was more gourmet food.
Speaker 2:Yes, like white tablecloth, I would say, but it phenomenal views and great food. Yeah, and you can actually go down and um eat in the um the field there a little bit down below.
Speaker 3:Yeah, down below they had a little concrete area to where you could add tables and everything out there but where we sat.
Speaker 2:We got so lucky getting on that corner.
Speaker 3:And we're able to see everywhere.
Speaker 2:Yeah, we got lucky. Rick had to show a boob.
Speaker 3:I had to.
Speaker 2:Yeah. She said you show me a boob, I'll show you a boob and you'll get to Goodspot. I was like, come on, rick, come on.
Speaker 3:Here you go.
Speaker 2:Cat was already showing him.
Speaker 3:I was like she didn't ask you, kat, she has rigged. I was but the summer haze. Like I want to find this dude, because I mean it's an unfiltered hazy IPA which is going to be delicious anyhow. I wonder what the percent? Oh, 7.4. An orange, coconut, vanilla, pineapple oh, that does sound good, I mean it's a puree, yeah, puree, what a puree. Whatever you want. So you, yeah, pray, what a pre. Whatever you want.
Speaker 2:So, so you're going to have chunks of shit in there, like you're like that Um yum, yum, yum, no, yeah, no, I got the young young boy. I don't want your yum yum, it's not yum yum.
Speaker 1:No, it's chow chow, chow chow.
Speaker 2:Yeah, I did that pretty good, didn't I? I'm sure you do it very often. It's easy with this dry-ass tongue.
Speaker 3:All right.
Speaker 2:But yeah, we'll have to make another trip up there and hang out a little bit. So anything cool, anything new happening to you.
Speaker 3:No, not a whole lot, Dude. I've literally been working this week for 12 and a half hour days. It's been rough.
Speaker 2:You got to work tomorrow a little bit.
Speaker 3:Yeah, I mean, I've been leaving out of my house at 3.30 and getting home at 6. Holy shit, dark to dark. It's been rough, dude, and what's crazy about it. I go to leave work and I'm fine, yeah, but that ride home You're sleepy, aren't you? By the time I get home, I'm like, holy shit, I'll have a beer and get something to eat. You're ready?
Speaker 2:for that and I'm sleeping.
Speaker 3:I'm sitting on the couch watching whatever Big Bang Theory or whatever.
Speaker 2:We know you watch MTV yeah, just MTV, that's or whatever. We know you watch MTV yeah, just MTV.
Speaker 3:Nothing but you know great people shows, they don't play we talked about earlier they don't play music videos. They haven't done that since the 90s. It's all real world bullshit and reality shows of catch a lesbian or whatever, you never know my boyfriend, yeah, or your parents, but the that was that's it right there.
Speaker 2:Oh well, oh, that's the. Uh, that's the one review. How you said it?
Speaker 3:lar, la, la, la, la la la, la, la, la, la, la, la, la, la, la, la la la la la la, la, la la la la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la la la la, la, la, la, la, la, la, la, la, la, la, la, la la la, la, la, la, la, la, la, la, yeah, something like that. Yes, oh, it's beautiful there. Yeah, oh yeah, laurentias.
Speaker 2:Yeah, I actually posted a picture of it on one of our newsletters at one time. Yeah, so if you join up for the newsletter, I actually got some funny pictures that I want to share this next time. Oh no, oh no, I know, oh no, because you know where you went to the different bars.
Speaker 3:The Elf, yeah, where everybody dressed up Drunken Elf.
Speaker 2:Yeah, and you guys ended up doing every bar.
Speaker 3:Yeah, but that was last year. I only went to two bars this year, oh you only went to two, I went to four.
Speaker 1:You went to four, but it was a good time.
Speaker 2:Oh, it was a great time. Yeah, it was nice to see the pictures. I got pictures of you kissing the grinch. Oh, yeah, yeah, yeah. So it's good times, but uh, as long as it wasn't on his little grinch, no, and I ended up going up town. I forgot I went up to cleveland I forgot.
Speaker 3:Yeah, you guys went up there, for we went up to the.
Speaker 2:Uh, what is that restaurant I can't even think of. Uh, marble room, the marble room, yes, oh, and it like it's not disappointing by any means, I'm sure, yeah it's very good food.
Speaker 3:Where is that at? Is that the one right across from? Like the holiday inn kind?
Speaker 2:of you go down, it is yeah and you go down in uh, no, you want, when you go into the it's like an old bank but it's like packed. That area is packed but it is close to that holiday inn because I know there's like an old bank but it's like packed. That area is packed but it is close to that holiday inn because I know there's like people that stay around there.
Speaker 2:It's like you can't even drive down that road there, so it's so yeah, it's packed down, yeah but so we just kind of get an uber and then jump out and kind of walk, because I've always wondered.
Speaker 3:I don't think that's what I'm thinking, because I know it's a big steakhouse down there.
Speaker 2:Hey, we can pull it up. Pull up the marble room and then beer when you can.
Speaker 3:But yeah, there is. But I know there's a restaurant kind of diagonal from the Holiday Inn there and it's always. But it steps down, like you go, like they have a cover, and then you like walk down, steps into it, oh no.
Speaker 2:Oh, that's, that's. I know what you're talking about. That's like a I think that's a Mexican place. No, no, no, no. And it goes underneath no, no, no, no. It says see, there's a marble room and that's.
Speaker 3:Oh, no, that's right next to the Holiday Inn, the marble room. Yes, yep, I remember seeing it. Yes, yep, I remember seeing it. Yep, that is literally the next door over.
Speaker 2:I want to say I hear people talk about it and it's very grand, it's very good, it's very good.
Speaker 3:Yeah, I can't afford that.
Speaker 2:That's what it kind of looks like. Yeah, you get in there.
Speaker 3:Yeah, no, I actually smoke cigarettes right there in front of that door.
Speaker 2:Yeah, see, that's where my private room is, where they close, safe, yeah All gold. Yeah, it's located on Euclid Ave down in Cleveland, so we ended up doing that, which was good, but then we went over to the Welcome to the Farm Right.
Speaker 3:Yeah.
Speaker 2:And we had a good time over there Drank way too much alcohol. Oh, I did kind of talk about this last week.
Speaker 3:Yeah, yeah, yeah.
Speaker 2:So I forgot, did kind of talk about this last week. Yeah, yeah, yeah, yeah, so I forgot. But yeah, we went down there, I won't.
Speaker 3:I won't elaborate much on it, but so if you'd like a tuna taco, you can get one for 19, just one. This one, just one, just one you can't share.
Speaker 2:It's too small it's too small.
Speaker 1:it's one of them small, small rounds straight from a kid Kid's mouth.
Speaker 2:I always get the Flamie on with the bone in.
Speaker 3:Yeah, that's exactly. Yeah, you go to the cheaper one. Yeah, yeah. I see it.
Speaker 1:I see it.
Speaker 3:Yeah, yeah, I would go with a porterhouse. Fuck it, dude, Get it all. Oh, long bone, tomahawk 135. Dude, I wouldn. Tomahawk 135. Dude, I wouldn't mind doing it one time. Yeah, it's enough. Probably two people can eat off of it, right, but I'm sure they would frown on that a little bit.
Speaker 2:They probably will let you do it, but there's probably like a fee for that other plate $70 fee for the plate.
Speaker 3:Yeah, I'd be like, no, it's's okay. And I would reach in my pocket and pull out a paper plate and be like here you go, honey, unfold it. Unfold it. No, just take the napkin, we don't need a plate. See, they got size. I would give her a plate and cut off a slice and I just stand there holding the bone, fucking eating it like a fucking caveman right off the bat be like fuck you, but I want to try a good tomahawk at a place that knows how to cook them.
Speaker 1:You know what.
Speaker 3:I mean, besides me fucking them all up trying to do it, I mean I think I do a good job but you would like to have something to benchmark, to kind of go okay, what did you do here, besides me trying to do it on charcoal, which I'm sure you're not doing? But I mean, how do you do here, like, like what, besides me trying to do it on charcoal, which I'm sure you're not doing? But I mean, how do you do it on a fire, like?
Speaker 2:we went. We went to a place in Pittsburgh once just to try it. You know I forgot, it was a steakhouse and they had that Tomahawk. It was like Valentine's day and you could get a. It was like a whole meal for two you could share, but you got a Tomahawk. It was like a whole meal for two you could share but you got a tomahawk. It was like $1.70, but you got that steak and like sides to share and a dessert stuff. So it was like a meal package. But they're normally that's not bad, though. Their normal price was about $134, just if you were to get just the steak, just the steak. So to me I thought it was a good price. I mean it doesn't come with french fries or anything, no, it comes with like, yeah, you want me to spank you Like can I get a french fry?
Speaker 3:Can I get somebody's old french fries that they didn't?
Speaker 1:finish and you just scrape on it With a little gravy.
Speaker 3:So a crispy potato cake.
Speaker 2:No, them are sides to share, so there's more than one. By the way, we did get the mac and cheese. That's phenomenal and like four of us ate off of it.
Speaker 3:Well, that's not bad Sides to share. All right, well, where's?
Speaker 2:just the sides, for no, they don't have it, that's just.
Speaker 3:Oh, so so you order your steak, so you order your steak.
Speaker 2:Okay, so you order your steak and then everybody orders no, you say okay, you guys want mac and cheese and carrots.
Speaker 3:Right, yeah, and then everybody can eat off that Correct, which that's not bad.
Speaker 2:And you can easily get four people off of a thing of carrots or mac and cheese, Carrots or whatever yeah, easy yeah. Because you think about it. If you're eating a 20-ounce bone-in ribeye, right, that's 20?
Speaker 3:ounces. You know what, though, dude? Yeah, I would not. Now that I'm looking at the menu, I wouldn't do the tomahawk. Why wouldn't you go with the $42 double-bone pork chop?
Speaker 2:Where's the double bone?
Speaker 3:The double-bone Duroc pork chop why would you?
Speaker 2:want a pork chop.
Speaker 1:Exactly when I can get it for $7.99 up here at my sparkle market. And you just stack two on top of each other.
Speaker 3:You're going to stack two on top of each other and then probably just jam a bone in the middle of it.
Speaker 2:Say it's bone in for $42. Double bone, fuck off. You're getting double bone, all right.
Speaker 3:Yeah, you're getting pork chop, and then you're getting bone yeah, exactly. Yeah, you're getting, yeah, exactly.
Speaker 2:But no, I mean it was good, I mean.
Speaker 1:But then we didn't do that this weekend so see Dry age Delmonico.
Speaker 3:Yeah, all right now. I was just going to ask that I have not had a dry-aged steak.
Speaker 1:I have once.
Speaker 3:I've never, had Once, and how did you like it? Because I've heard mixed things about it.
Speaker 2:I think it's worth it. I think it's worth it, the dry-aged, because when I had it my first time I actually looked into maybe getting one of them little refrigerators that you get to dry age. But then I realized, oh shit, this is more thought than I want to do, right, and then just to do it, would I? Would just do it once, or would I? You know?
Speaker 3:So they're in dry age.
Speaker 2:A shit ton of meat, Correct All the time and the thing is is you want to get good cuts Like you want to get a good cut Right. So now you're paying more for the meat. But now I could see, I can honestly see yourself, my brother, bobby, or even you know his neighbor, doing it. Right. Right, the reason why I say it, maybe not because of the cost of the meat, but the reason I'd say I could see you guys doing it, yeah, but they make cheaper ones.
Speaker 3:We are so the cheapest dry aged. Now wait a minute though.
Speaker 2:No, you could get a 24 inch for well, a couple thousand yeah, yeah, but I mean uh bear wench pulled up some um different uh 20 starter pack for 975 dollars, so for a grand.
Speaker 3:Is what? Just a system, it's just. It's what. A giant fucking dehumidifier or not?
Speaker 2:No, it's like a refrigerator type, but it's what it drives it yeah.
Speaker 3:You know what I mean. It's like a dehumidifier, Basically you know what I mean it, just not sucking it out completely and keeping the meat good correct you gotta.
Speaker 2:You gotta do something, though, with it. I think you gotta wrap it I.
Speaker 3:I was really that's what I thought I heard before. You know, you gotta wrap it in like cheesecloth, yes, and all this mayonnaise on it, special man, yeah, you're some man, yeah rub it down, but no, but honestly, though, the key is is okay, so you get this.
Speaker 2:Say this one at Walmart. I'm surprised Walmart has one, but it doesn't look very big. But you wouldn't want a big one because you're not making yeah. Yeah, you're not right.
Speaker 3:And how long does it take To do it. You know what I mean.
Speaker 1:The process. Yeah, like I've seen some dry age.
Speaker 3:I've seen like 22 days, exactly.
Speaker 2:Yeah, maybe we're going to eat next month, you know 20.
Speaker 3:Oh pro 20.
Speaker 2:Yeah, but that's 20 pounds. So I think that would be perfect, right, but see, that's an expensive little hobby.
Speaker 3:No, I couldn't do it yeah.
Speaker 2:You guys have to have a community one or something.
Speaker 3:Yeah, Well, I mean, if I was at a restaurant, okay, if I was opening a restaurant, maybe, and okay, we're going to try this.
Speaker 1:Yeah.
Speaker 3:You know, and I'm going to charge $800 for my first piece of meat of a two-bone pork chop dry aged well you've seen a delmonico, but you, I don't.
Speaker 2:I never.
Speaker 3:I've never seen pork, so evidently it's just a beef thing.
Speaker 2:Yeah yeah, it's just. Yeah, it's just a beef thing, so, but so the thing about it is like they had the one you, delmonica, you could get for 80 bucks right 88 bucks yeah, so the thing is is, if you had a restaurant, you would have to buy a bigger because you couldn't wait 23 days in one little 20 pound when it's gone, it's gone, it's gone because I guess down in uh asheville and my and down the harbor, yeah uh, my son's told me that he's tried it oh yeah that's why I was asking yeah there is a restaurant down there.
Speaker 1:Did he like it?
Speaker 2:he was on the fence about it I think because your palate and what you're, you would probably appreciate it. You, you really appreciate it Really. Like I could say that the meat was more flavorful. Does that make sense? Like a?
Speaker 3:meat flavor, like like that, or or do they just mix it up with a bunch of fucking spices.
Speaker 2:And it actually wasn't cooked with no spices.
Speaker 3:And if it's just flat out meat, meat flavor and I got me a little extra jingle in my pocket, I would probably try it. You know what I mean. Just to be like, okay, I tried, I would before I even would invest in a dry system.
Speaker 2:Oh, I wouldn't invest in one anyhow. There ain't no fucking way. No, I looked and I was like damn.
Speaker 1:But like I, said I'll hang it over the fire.
Speaker 3:Yeah, dry out, dry out an hour yeah that it could.
Speaker 2:So here they have, like one on amazon, but it's a dry aging bag, you know yeah, but but I don't, I don't think that would be the same 45 days like 45 days Like okay, I get nervous.
Speaker 3:That's what I'm going to say, like I mean, how like do you trust that to let a piece of meat sit in your refrigerator for 45 days?
Speaker 2:In a bag.
Speaker 1:In a bag.
Speaker 3:I'm going to yank this out and cook it up. You know how brown I mean. The other day I pulled but it doesn't get.
Speaker 2:There are some that because I go to some shops and they'll have the refrigerators, like there's one in when we go golfing in Myrtle Beach. You walk in, they have all their steaks Dry, aged, aged, and you can see in the refrigerator and they have a slight brown. They don't have that bright, let's say.
Speaker 3:I mean I know, yeah, a lot of your red is pumped in from dye or whatever the beer went to keep dry, dry age.
Speaker 2:Oh, it makes the. It makes uh the taste woody, nutty and sweet flavors and gets more tender.
Speaker 3:Um, the mouse is covering texture yeah, I mean for $32 a bag for a bag to try it out. Yeah, I mean, I don't know if I could do 28 days, dude, I know.
Speaker 2:Like most people I've seen, was like 23 days.
Speaker 3:I don't know if I could do it that long Like I don't know if I could go in my fridge every day and see this meat that's sitting there. That one says 28 to 45 days, so you actually have to probably go 28 plus yeah, you're like, but I mean I could you sit there and look at that meat every day for um almost two months over.
Speaker 2:You know you would make it, thank you so here's here's the other question with it is you also have to buy like a supreme cut or, uh right, a great cut so you're like yeah, you're, damn, I just put a 50 piece of meat in a bag for 30 days you know now, I'm not gonna lie, I've gotten some tomahawks from uh they were already aged. No, walmart, I've got them from Walmart.
Speaker 3:I picked up one the first time. I did one, I got one for $19.99.
Speaker 1:At Walmart.
Speaker 3:It was used today or freeze, and that's what I was doing. Alright, I'm taking it right back and cooking it right now.
Speaker 2:So I wonder if you bought that at Walmart, the one by an aged cook 20 bucks. Could you throw it in a bag and keep it Four to six weeks? Do it, let's do it. We should do it as an experiment.
Speaker 3:We should I mean? Actually I got that little fridge upstairs. Yeah, we can. I wonder if I you know what I mean. Come spring yeah.
Speaker 2:Well, we can do it. Throw it in your fridge, throw it in the back.
Speaker 3:Yeah, throw it in the back and just let it sit Four to six weeks.
Speaker 2:We were like this is week three.
Speaker 3:Every time you guys come over on Thursday. I'm just sitting there licking the bag. I just want to eat this.
Speaker 2:I might do it $32 on my body.
Speaker 3:It's a Christmas present. I mean we could all eat off of one tomahawk. We could all eat, we could have all the women over, yeah, everything else you know what I mean it's a big ass fucking chunk of meat that's what you know. That's why it's so hard to cook, it's such a weird thing to cook well, what about?
Speaker 2:we do this we could get three dalmenico. Dalmenico, cut ribeyes right, throw, throw them in there. We do it for our show in six weeks 12 to 18 pounds whole ribeye steak refrigerator bag no, vacuum sealed it says no vacuum sealer required.
Speaker 3:Tender aged beef in 28 to 45 days.
Speaker 1:Yeah.
Speaker 3:So 12 to 18 pounds. So we buy three.
Speaker 2:We buy three and throw it in there, because the tomahawk would be hard to cook that night, but we could do it on the show night. Do you know what I mean? It isn't.
Speaker 3:It really isn't. No, no, I think I got it somewhat down to a science on charcoal, yeah, and especially with my little charcoal starter, you know what?
Speaker 2:I mean I, I love that. That thing is them charcoal?
Speaker 3:what he's talking about it's like it's a little round thing, it's a little round with a handle on it and you put the charcoal in it and you put one tiny little piece of paper on the bottom of it and let it go. Yeah, I the thing literally cooked in 20 minutes. I was up to temp Wow.
Speaker 2:Yeah, because it gets them white.
Speaker 3:Yeah, and I was doing indirect heat.
Speaker 2:Yeah.
Speaker 3:You know what I mean. So like you just dumped it on both sides, yeah, and then put it right in the middle, and within 20, 25 minutes dude, my steak was up to heat. I flipped it once and it was good.
Speaker 2:You know what gets me One of the comments on the bag. It says it worked the first time. I would think it would be a one-time use bag. Yeah, I wouldn't try it a second time.
Speaker 3:Yeah, that was funny. It says great, but I could see people trying to wash it out and use it again.
Speaker 2:It worked great on the first time I couldn't see that.
Speaker 3:I don't know man, I just don't know. Okay, all right, let's move on. That's enough on that. Anyways, let's go on this beer.
Speaker 2:Let's go on this beer. Yeah, oh wait. What this weekend? Oh, so this weekend? Oh, that's right. I stayed home and worked on the laundry room.
Speaker 3:Oh yeah, did you get that all done?
Speaker 2:Yeah, idea yeah, that was fun. Yeah, yeah, it was good. And then uh yeah because I I had the day off, so me and we were doing so much. Brother, yeah, better without your brother.
Speaker 3:I know, yeah, like he gets on, we die. Yeah, it's amazing, I ain't gonna lie we I told rick.
Speaker 2:I said, hey, let's wait here a second because we always get sniped.
Speaker 3:And just yells all the time, just yells all the time.
Speaker 2:Protect me, help me, help me we're like why aren't you keeping up with us? Me and Rick will be halfway across the map and he's still in the spot where we started. Anyways, what do you think of this beer?
Speaker 3:After I started drinking it went down good. Honestly to me, it started going down good. Colder would be better. Colder would be better. For sure, I'm going to give it an 8.5. You're going that high. I am going to go that high, I'm going to go an 8. I'll go an 8. I'll go an 8. I do think it is strong. Yes it is, it is a very strong, but it's an 8%. So it's a strong, weird Would. So it's a strong, weird Would.
Speaker 2:You keep it I would not keep it, I would not keep it, I would not keep it. I'm not saying, princess, because of the strong, because it is strong, yes, but it was funny because.
Speaker 3:I was thinking 7.58. I'm going to go an eight. Like I'll take an eight, I'll take a 7.5.
Speaker 2:The reason why is because it is strong. It is strong, yeah, maybe like a one-fourth no.
Speaker 3:It's amazing how quick it went down, though, isn't it? Yeah, after you get going, it was like, oh my goodness, it's gone.
Speaker 2:Like I was like oh, wait a minute. Well, we were talking about other things. Now, on the untapped, it's getting about 3.64, which actually is pretty high.
Speaker 3:Well, it's basically what we're rating it.
Speaker 2:Yeah.
Speaker 3:Yeah, that's is pretty high. It's basically what we're rating it. That's true. They're a 5 and we're a 10. We're giving them a 5 right there.
Speaker 2:If you're local to the Northeastern Ohio area, you should be able to get this pretty easy.
Speaker 3:I would think Like I said. I'm getting it 15, 20 miles away from where it's coming from.
Speaker 2:Now a 4-pack is going to last you a minute I would think.
Speaker 3:I mean, I guess depends on what kind of party you're going to, you know?
Speaker 2:yeah I don't, so someone asked me what would be a good one this is a good question for you what would be a good beer during the holidays to take to a party that would look like you're? You know what you're talking about, what you're shining shining holiday cheer you're impressed with Shiner. Shiner Holiday Cheer. Shiner Holiday Cheer. You will not. People yes.
Speaker 3:I was talking about it at work the other day. I was like one of my buddies, I was like dude. I was like you have to try this, like I'll even go buy a six-pack and give you one, yeah, so you could try it. And you can try it at lunch if you'd like. Yeah, Because it's that good. It is that good.
Speaker 3:I mean like it's like because he's not, he loves the blueberry, Kolsch from the wing. Oh, he would like that. And I'm like. I was like, well, you'll be fine, you'll love this. Like he doesn't like to take any of my suggestions, whatever. Yeah, he did take that one. But, and congestions, whatever, he did take that one. But I was a holiday chair no, the, the kohl's, the blueberry. Because we were up at heinens one day at lunch and I was like, dude, get that.
Speaker 2:Dude, yeah, if you like blueberries, that's a princess one, yeah, yeah, yeah, it's very good. So it's in holiday chair, it's a princess and it's highly approved it's very good. Yes, that is very, very good, and it knocks a cherry pecan flavor that is wonderful.
Speaker 3:It has the peach pecan yeah, that's right, and a little bit of cherry. It does have a slight cherry, yeah.
Speaker 2:But it is worth it. It almost makes me crave it.
Speaker 3:Dude, I'll probably pick up another six pack. Yeah, just to have it here. Whatever for the.
Speaker 2:Yeah, and that's a trust in my bones. Would there be anything else you think?
Speaker 3:Because when else you think? Because when you start thinking down the list it gets a little bit. I do, I'm the big mint fan, yeah, and actually we haven't seen the kentucky bourbon kentucky bourbon mint. I have not seen that this year, but there was one that beat that there was one that was. That was yeah, and it wasn't as strong though yeah, I'll have to look it up.
Speaker 2:No, the one that we give to my sisters, the double the mint one, the Christmas Andy's, it tastes like Andy's.
Speaker 3:It tastes like Andy's.
Speaker 2:That's the Kentucky bourbon barrel.
Speaker 3:That's Kentucky bourbon barrel. But there was one that wasn't bourbon barreled, it wasn't.
Speaker 2:But I remember it was pretty good.
Speaker 3:And it was really good. I was like this could probably beat the bourbon barrel because it wasn't, but I remember it was pretty good and it was really good. I was like this could probably beat the bourbon barrel because it wasn't such a high percentage Right and everything. You know what I?
Speaker 1:mean it was more of a sipper whatever Chocolate chocolate flavor. Yeah yeah, it was really good.
Speaker 2:Maybe it was like a year ago Last year. It was last year.
Speaker 3:Yeah, and I haven't seen any mint ones out this year. Honestly.
Speaker 2:Honestly they might be reduced on mint See, and that on Urban Tap gets a 3.76.
Speaker 3:Well, that's just a bourbon barrel porter. The coca.
Speaker 2:Yeah, you want the peppermint, but that does look good, the bourbon barrel.
Speaker 3:I think we did that, didn't we Didn't I grab that porter? I thought we did. I haven't done the green bottle, but I think we did the red bottle.
Speaker 2:I don't remember a green label.
Speaker 3:I think I'm going to have to go pee, but before we go, though, yeah.
Speaker 2:Oh, there it is Peppermint 3.93. Yeah, so Very high, very high.
Speaker 3:It is so good.
Speaker 1:I haven't found it yet yeah.
Speaker 3:I haven't, I have not seen that yet, which is surprising, which means they either aren't making it or Eliminating it?
Speaker 2:Yeah, but you know it has 22,000 people that viewed it.
Speaker 3:You know what I mean. Maybe it's just staying down in Kentucky this year.
Speaker 2:It's not like even, yeah, people like a few minutes ago.
Speaker 3:So it's out there. Oh, Red Wine and Brew in Chesterland. I'm going to have to go Where's that? At Chesterland. Chesterland, that's next side of Chardon. Oh, so it is in the area.
Speaker 2:So it's in the area I'm surprised.
Speaker 3:Heinen's doesn't have it.
Speaker 2:The beer yard, yeah, yeah. And that was just done a minute ago, 20 minutes 20 hours ago.
Speaker 3:Yeah, so it's around.
Speaker 2:You know, maybe you haven't looked for it, right, yeah, that could be. But anyways, we're going to go ahead and rate that. I mean we already rated it. We're going to go ahead and we already said that is not a princess, not a Jason Cooper.
Speaker 3:I would try it if you get a chance If you see it. I would probably just go to the brewery, if you like a straw, and get a small glass of it.
Speaker 2:Yeah, because this was $14.99 for a 16-ounce For a 16-ounce For a 16-ounce For a 16-ounce.
Speaker 3:Yeah.
Speaker 2:Next we're going to jump into that mash head with the one that grapefruit and habaneros.
Speaker 3:That's going to be good.
Speaker 2:Yes, we are um, we'll be right back. Go get a nice cold one. Welcome back. We got an asko one. We're going to jump into this ice melter.
Speaker 3:I'm pretty excited about this one. They're saying it's hot. We looked it up online a little bit on untapped. And they're saying it's hot. We looked it up online a little bit on Untapped. They're saying it's a little spicy. It's a little spice to it. My nose burns smelling it. A little habanero 7.6.
Speaker 2:Actually it's refreshing a little bit. I don't think it's hot, yet. It's got a nice grapefruit flavor.
Speaker 3:It's got a very good flavor. Yeah, I do taste a little bit of heat on it, though, a little Like on the medium part of it.
Speaker 1:You know what I mean.
Speaker 3:It's not going down your throat. It's more refreshing now than the other one. Yeah, yep.
Speaker 2:Ooh, wait until you get the second. The second you get a little heat.
Speaker 1:I took a little bit, yeah, I I thought I felt a little bit of heat, I think it builds up.
Speaker 3:It builds up definitely anyways, this is kind of like that popcorn yeah, yeah this is mass head, which is out of cleveland.
Speaker 2:I think they might have other locations, but I.
Speaker 3:I think they originated out of Cleveland, though I'm pretty sure, but the brewery itself is real nice. Yeah, we've been there before. The pizza's amazing. Yeah, the food and everything's amazing. They're having problems with their website right now.
Speaker 2:We can't bring up their menu, but we know their brands.
Speaker 3:Yeah, we've been there multiple times.
Speaker 2:Now the brewery. When you go in there to order your beer, you get in line right up the bar. You just walk up and that's how you order, and that's how you order and whatever, but I didn't know this.
Speaker 3:The building was originally built in 1921 for an automotive dealership.
Speaker 2:I didn't know that. You wouldn't have thought about that though no, but when you say it, think about how they have all the doors and everything. But yeah, yeah, yeah, On Superior Ave downtown Cleveland.
Speaker 3:Yeah, it's a nice place. It really is. Yeah, if you're in Cleveland, this is definitely a place to check out, and they have a jalapeno IPA. Yeah, a Napoleon-style pizza, that's the pizza, that was fucking good.
Speaker 2:Yeah, that is worth getting yeah, yeah, um, and the place is nice. Trust me, that's a good place to go. You could get a nice meal and drink in a nice environment yeah absolutely yeah, it was a cool place.
Speaker 3:yeah, and they're. Uh what, right around the within walking distance from there was Noble Creature?
Speaker 2:Yes, was the other brewery right there. I think there is even another one down there.
Speaker 3:Yeah, we went to three right now. Yeah, when we were walking around it was a little bit off the beaten path, but you just park at one and you can hit three or four, yeah, or park in public parking.
Speaker 2:Anyways, any jokes this week. Weeky week.
Speaker 3:I got a couple. All right, so what's the difference between being a hooker and Jesus? Oh?
Speaker 2:my when you're going to hell, what the?
Speaker 1:face when you're going to hell? What?
Speaker 3:The face when you're nailing them.
Speaker 2:That ain't right. Oh man, Like I said, were you going to hell or not?
Speaker 3:Yeah, we might be. Hey, beer wedge might have to go hit the TV. Oh yeah, I did forget to hit that.
Speaker 2:Yeah, sorry about that During the halftime show show we were watching, ridiculousness we were cracking up on it. Uh, you know all the peace why she's gone, though, dude fucking.
Speaker 3:So I wanted to bring this up, like because I wanted to know what you guys went through when you were kids, whatever. So, like, when I was younger, my mom used to beat me with a Switch, no, a coat hanger, oh okay. But then after I was born, she switched to a belt, that's bad, you're going to hell for sure.
Speaker 2:Rick's on a roll tonight.
Speaker 3:Man, when you were born, so I figured for Christmas dude. I was thinking about this all day today.
Speaker 2:Getting a coat hanger.
Speaker 3:I was thinking about this for Christmas, oh man, and so I came home today. I came home before you guys, and I want to show you. I gave my pubes a little hitler mustache. Oh my, I'm gonna call him a dictator. Oh my, it's just don't know where to put the mustache hat, do you? Where do you put it? Do you put it underneath or do you put it on?
Speaker 1:top.
Speaker 2:Is it the nose Is?
Speaker 1:it the nose. Yeah, I don't know. Yeah, yeah, that's my dictator.
Speaker 3:Dictator, All right.
Speaker 2:I'm done for today, oh my.
Speaker 3:That's enough though.
Speaker 2:I ain't got any.
Speaker 3:I had some good ones. I got a couple good ones. No, no, you want a couple good ones? No, no, I got a couple good ones.
Speaker 2:We're going to go If you're smarter than.
Speaker 1:Ricky, these are some good ones today.
Speaker 2:Oh fuck, by the way, we did get a present, but we're going to wait until next week to open it. Should we go to next week? Yeah, because we'll do it right after Christmas, we might have other things. You know what I mean. Maybe other people donated it to us you know, but it's.
Speaker 3:It's a from one of our biggest supporters from me. Yeah, that's very nice, yeah.
Speaker 2:And we always like it and she gets this one every year. Yeah so, and I always appreciate everyone that listens and continues to listen.
Speaker 3:The even the ones that stick with us over the over the years and still, yeah, listen, put up with us and changes and everything else and, yes, thank you so much, everybody, thank you um, here you go ready.
Speaker 2:Okay, 90 of the women wash their hands after going to the bathroom. What percentage of men do the same? So women are 90, holy cow I'd say 30 I'd say 75 is the answer really yeah.
Speaker 3:Now I wonder how much has that changed since covid like has it increased yeah, you know what I mean.
Speaker 2:Like, like, if you actually honestly, I still see a lot of men that don't, and then I'm like man.
Speaker 3:I'm not going to lie Like I will wash my hands before I pee, Because you know they would pee. And not wash them after I pee?
Speaker 1:Yeah, not taking a dump is a completely different story.
Speaker 2:You're 75%.
Speaker 3:No, but like I'm not touching anything you know what I mean Like I know my hands are dirty. Whatever you don't want to touch your. And now you're not everything's automatic flush.
Speaker 1:Yeah.
Speaker 3:So I'm not touching anything.
Speaker 1:Like I'm just standing there.
Speaker 3:Yeah, that's my dick, I know where that's fucking been.
Speaker 2:It ain't dirty. Then you go up to your what is one of your coworkers.
Speaker 3:And you're like hey, when you go around his mouth, well, I mean, that's the first time I do it like like he's.
Speaker 1:He's got a pretty long beard, yeah. So he just stands outside waiting for me. I just rub it. Rub it later, save it for later why are almost all I mean?
Speaker 2:why are there almost always blank pages at the end of a book For notes? I did not know that, but the total page count of the book must be divided by four. Oh, because the way it folds, it folds. Yeah, I didn't know that. I always thought notes, yeah for notes, or whatever, because it might be how it ends and it might be off. It might be off by a couple pages, so they got to end yeah, I get it, whatever, because it might be how it ends and it might be off.
Speaker 3:It might be off by a couple pages. So, they got to end.
Speaker 2:Yeah, I get it. I get it too. Do dogs have belly buttons? No, yes, they do.
Speaker 3:Dude, I've had my nose deep in a dog before. It says yes, where the fuck's their belly button? I want a diagram. Well, she has it right here. You know what I mean.
Speaker 2:Like where the hell is their belly button? I don't show one. It makes me want to Google that one.
Speaker 3:Yeah, I don't believe it. Hey, Bear Winch, pull up. I don't believe it Like where the fuck Of a belly button on a dog, but actually, if you think about it, it had an umbilical cord, so it had to have had a belly button, right?
Speaker 1:So that's what the belly button is.
Speaker 2:Yeah, oh, right, there, they circled it.
Speaker 3:Yeah, no, that's his penis. Right there.
Speaker 2:Oh right, where that little V is, oh where it comes up from there.
Speaker 3:Well, where's that one? Oh?
Speaker 2:So yeah, basically where the hair starts.
Speaker 3:Yeah, where's that one?
Speaker 2:Oh, so yeah, basically where the hair starts.
Speaker 1:Yeah, the hair starts when the hair starts.
Speaker 3:Yeah, huh.
Speaker 2:So, it's actually like it's above their penis area.
Speaker 3:It's like above their midway. Yeah, that's why I've never seen it.
Speaker 2:Yeah, because you're only in the penis area it's hard to see on some of them puppies.
Speaker 3:Yeah, you would have never known. But I mean, if you think about it, they were getting born. We all got belly buttons because of the umbilical cord. They do too.
Speaker 2:Okay. Why don't we milk pigs to make, for example, pig cheese? Why don't we milk pigs?
Speaker 3:I'm guessing, because they don't produce actual milk. They do.
Speaker 2:They do. They do produce milk, but it's so that the tit right is so small and it's hard. So it's hard to milk because it's so small and the amount of milk is also relatively small that you can get out of it.
Speaker 3:But there has to be.
Speaker 2:it says I was gonna say yeah, most expensive cheese is made with pig's milk because it's probably so hard to get. I don't know if I want cheese milk.
Speaker 3:I mean pig milk, pig cheese I mean you never know, it could be the best cheese you ever had. Move over donkey cheese.
Speaker 1:I don't know if I want donkey cheese either.
Speaker 2:What if?
Speaker 3:it just tastes like bacon, just bacon milk. You can just pour it on your fucking, on your Rice Krispies, and it's just bacon milk.
Speaker 2:It doesn't look good. Dude, that would.
Speaker 3:How would you like to have that job?
Speaker 1:No.
Speaker 3:No.
Speaker 2:Go milk a pig. Why can't we eat pig's milk cheese? It says that. Why can't?
Speaker 3:we yeah, because it's not fucking real.
Speaker 2:They're difficult to milk. These cards are pretty good. Warm and tart, yeah, similar to cow, these cards are pretty good, warm and tart yeah. Similar to cow's milk before pasteurized.
Speaker 3:Okay, so they pasteurized it.
Speaker 2:You could drink it yeah.
Speaker 1:I'm buying a pig. You're going to find pig cheese.
Speaker 2:I'm going to do it myself.
Speaker 1:But, it'll be a male.
Speaker 3:Cheese is cheese, cottage cheese, cream cheese, pig cream cheese, pig mayonnaise. Bob, I got a nice spread for you. Okay.
Speaker 2:How long can a dolphin hold its breath?
Speaker 3:I don't know how long. I want to say seven minutes. Ten is the correct Ten.
Speaker 2:That's pretty good I was going to say ten, but I was like eh, it seems long huh, it seems long.
Speaker 3:I mean, we only can do it, for what three?
Speaker 1:Yeah, our record is three.
Speaker 2:Yeah, that's a long time, yeah who is the soccer star cristiano ronaldo named after? Yeah, oh, actually it's someone you know. Okay, cristiano ronaldo named after. Think of the last name, ron Doodle. I, you got me Ronald Reagan, really, yeah, I don't know. I don't know who he is, but yeah but okay, what country do they watch the most TV?
Speaker 1:oh.
Speaker 3:I'm surprised at this one not gonna say the US, no. What country watches the most TV?
Speaker 2:So you almost want to have an area that has a lot of TVs. Well, yeah, but Because you wouldn't want to say like Africa. Yeah, because that country is yeah. They're not yeah, so you wouldn't say Mexico, because you don't you know what I mean. There's so more poor.
Speaker 3:You better not quote Google bitch. You went from Google to Google bitch. That was wrong. Poland, oh no, Actually. Either China or Japan. Japan is the correct answer. Japan, yeah, I mean, they're the most.
Speaker 2:Japan is the correct answer Japan, yeah.
Speaker 3:I mean they're the most. They got the most technology.
Speaker 2:They got the most technology and everything it makes sense. And they stay home. They got the most people. Yeah, how much time has passed. If you think you've been dreaming for five minutes. Oh, like you know, you're like, oh, I've been dreaming for five minutes.
Speaker 3:An hour 15 minutes, I don't know, fucking five minutes.
Speaker 2:You've been dreaming for five minutes and you think you've been dreaming for five minutes, or you've been dreaming for five minutes and it is five minutes you've been thinking oh, I've been dreaming for five minutes, thinking that you've been dreaming for five minutes so it's only five minutes.
Speaker 1:It was five minutes.
Speaker 3:Yeah, yep, so it's almost related, man, but sometimes it seems yeah don't, yeah, it doesn't make any sense because like, yeah, I've been dreaming, I thinking, for five minutes and then there goes my alarm clock. Yeah, unless I just started that yes, you started. I just started that dream five minutes ago and, yeah, I wake up with a heart on again.
Speaker 2:And then it waits out. You know, I would say, lately I've been having dreams, which is unusual because I haven't had dreams in years, because you've got to get a state of sleep, to get a dream Right, and I haven't reached that state, but every once in a while she sucked all the dreams out of you.
Speaker 3:Already she sucked it she curled my toes.
Speaker 2:That's a good thing to have, yeah it's not a bad thing.
Speaker 3:She just sucked all of your dreams out of you. Yeah, so Now?
Speaker 2:you're just dreamless. I'm dreamless for years so that's good. Either they suck the life out of you or the dreams out of you, or the dreams basically or yeah, yeah, a dream to have a girl that would suck it out of me this is oh, there's that christio.
Speaker 3:That person's name suck the what no, quit, it there it is right there portuguese.
Speaker 2:that's the guy's name, cristiano.
Speaker 3:See, and he's a Portuguese. I would have actually thought he would have been from.
Speaker 2:Cuba.
Speaker 3:Oh yeah, cuba, you know what I mean, because it wasn't Reagan was the Cuba Missile Crisis-ish area. Yeah, kind of, you know what I mean.
Speaker 1:Yeah.
Speaker 2:But it was fun, wasn't it?
Speaker 3:Wasn't, yeah, but it wasn't. It wasn't he like, yeah, he was the cuban, yeah, yeah, so you would have thought he'd been like cuban, like because they stopped, you know, he kind of slowed him down, we didn't have a war or whatever why are we getting warnings on your new pc?
Speaker 2:I haven't done fucking anything I stayed the fuck off of it.
Speaker 3:it's bob Bobby over here. Yeah, sorry, it's beer wines.
Speaker 2:Beer wines Fucking with it.
Speaker 1:Okay, hey, what do you think of this?
Speaker 2:I'm getting a little over half on this nice beverage.
Speaker 3:Yeah, that's about where I'm at. I like it, dude.
Speaker 2:I really do I think it's a unique flavor it is. I'm not going to say it's for everybody. That's probably why on Untap it decreases a little bit.
Speaker 3:I don't get the strong grapefruit.
Speaker 2:As you go in, you get more of the pepper, you get more of the pepper on it, yeah, which is good, but a lot of people. Who sucked the life out of you, if you let them. Okay, this is how you can suck the life out of people.
Speaker 3:Step one. Step one the guilt trip Perfect.
Speaker 2:Step two oh, the narcissist. Yes, yes.
Speaker 3:Yeah, that's a good one yeah.
Speaker 2:The chronic taker like would that be like the emotional vampire?
Speaker 1:oh, I wonder what that wait, we go.
Speaker 2:I want to see what the emotional vampire is, because that one wait, wait, right there. Remember the friend I mentioned early? Yeah, she wants you just a guilt tipper she wants her yeah, she wants an emotional vampire too. I don't even know what that means. Emotional vampire, that one's a little. I I mean hopefully it involves a dick yeah, that's what I was saying. You kind of want one.
Speaker 3:Yeah, like I mean, suck it baby suck it, yeah, suck it out mental health issues don't we all have mental mean, we're probably all kind of mentally.
Speaker 2:Yeah, fucked.
Speaker 1:Mm-hmm.
Speaker 3:But anyways, this is. Oh, no wait, this is what I wanted to bring up. Oh yeah, the the Hornison.
Speaker 2:I have never heard of Hornison.
Speaker 3:Okay, hornison, I'm going to let Billy watch the video while I tell you guys about this.
Speaker 2:It looks like cricket.
Speaker 3:It's a three-meter.
Speaker 2:Oh, I've seen this. It's a farm.
Speaker 3:It's a Sweden farm golf is what they call it, but it's a what is a meter?
Speaker 2:No, a yard is three feet. A meter is a little over a foot. Is that what?
Speaker 3:it is yard is three feet. A meter is a little over a foot. Is that what it is? Because it's a three meter, I think. Uh, wire, basically, with a rod on the end of it, and it slides up and hit this little disc and then these 18 guys stand out there and try to stop it from hitting the fucking ground. Yeah, dude, this is a bullet coming at you. It's a bottom of a beer can size cylinder. Oh yeah.
Speaker 2:And you know what? It's dark in color too. Yeah, it's black.
Speaker 3:Yeah, and then they launch this whip thing with a ball on it to these guys with a cardboard, fucking paddle paddle yeah and they throw it up in the air and try to stop it from, and if they stop it, then they get a point. If they don't, then the other player gets a point. It's the craziest, craziest. It is a crazy game, it's a crazy little.
Speaker 2:I like how they whip it around them because you've got to let it kind of go right.
Speaker 3:Well, and they have that little ramp. So your whip can go up the ramp and get full contact and so you got a little dart. I'd hate to be the guy down the Dude 18 guys standing down there trying to block this fucking thing and not get hit Like how many guys. I'm looking at them.
Speaker 2:I'm surprised that would be like standing in front of a golf ball thing trying not to get hit.
Speaker 3:Well, that's what we were talking about earlier. I'm like that's worse than a golf ball, because it's a disc and you can't see it, and you can't see it, and they're getting a lot more power than a fucking golf ball dude, they are getting a lot more power. Yeah, it's crazy. That's a crazy sport.
Speaker 2:I got different whips.
Speaker 3:What's it called? Again, horrors, horn, nozzle Horn, horninson, horninson, horninson. It a horse, or nozzle horn, horninson, horninson horn. It's a sport of swish, h-o-r-n-u-s-s-e-n it's a swiss sport they call it they call it. A farmer's golf is what they call it, but there ain't no way.
Speaker 2:I would stand the fuck out there.
Speaker 3:I'd be wanting to hit it I thought it was cool shit, dude, I had to bring it up.
Speaker 2:That is cool. That's something interesting. Would you rate this? Are you ready to rate?
Speaker 3:this. I'm ready to rate this. So I love their jalapeno IPA mastheads we've done it on the show and it's very good. I want to say that's actually a little more spicier. Mastheads We've done it on the show and it's very good. I want to say that's actually a little more spicier their jalapeno one. So I'm going to kick this back a notch.
Speaker 2:Oh, you're going to yeah, because I thought this one was heat-wise, was a little I know that other one's good too in its own way, because you get the jalapeno flavor.
Speaker 3:Yeah, but I think it's actually hotter, yeah, and. I think we did the jalapenos there for a minute. Yeah, and some gave you more flavor, but no heat, no heat, and some gave you heat but no flavor. Yeah, I think this is a good mixture of both. I think it is. I really do I really.
Speaker 2:But I like the jalapeno flavor a little bit too. And you're getting the habanero here, Right?
Speaker 3:So you know, I'm going to give this a nine five. Nine, five, oh, that's just just because I love the flavor, I love the combination, I really do Like it's a good. It's a good combination of flavor.
Speaker 2:They did a good job. They did a great job, but you're right that when you use a grapefruit, it dies. It was strong in the beginning, but it dies out.
Speaker 1:You just get the jalapeno, you just get a little jalapeno, and even every drink after I'm a quarter away.
Speaker 3:Yeah, me too Out of a pint.
Speaker 2:You still have heat and flavor flavor, though there's a good flavor there I would say I'm good, I was going to go around nine, so I'll go nine, five because it is good. I wouldn't say princess, but I would potentially maybe keep, I would keep this, yeah, I.
Speaker 3:I personally would keep this in my fridge absolutely because it's good.
Speaker 2:It's different too. So if you have someone that's want to try something different Now, would I take this to a party or something. No, no, because it's going to be a unique flavor.
Speaker 3:It's going to be. Yeah, it's going to be. I mean, if you got a bunch of hotheads, I can see Mike liking this?
Speaker 2:Yeah, mike would no, but he doesn't like IPAs, though that's what people say, I know, I know I get what you mean.
Speaker 3:That's what people say, until they try Until they try, because we've had some people come over.
Speaker 1:I don't like IPAs.
Speaker 3:I like dick, but I don't like IPAs. But then again, every IPA I get from you is really good and your dick tastes good, yeah exactly.
Speaker 2:I just got to tear the dick part in here. I know Fun. Anyways, any last thing, I mean end of the day, let's do the end of the day, another day. Another reason.
Speaker 3:End of the day. Well, this one was Masthead's Brewing Company Ice Melter, a grapefruit habanero.
Speaker 2:And it was what Seven.
Speaker 3:Yeah, it was 7.6. 7.6.
Speaker 2:Yeah, and it was pretty good.
Speaker 3:It was good. It was good. We gave it 9.5. 9.5. Would you?
Speaker 2:say it's a trust me.
Speaker 3:Yeah, I would say trust me, trust me, try it once, trust me, try it Like depending on your drink depending on your palate.
Speaker 2:Yeah.
Speaker 3:Yeah, you know. I mean, we think it's very good. We're both a little bit of a hothead.
Speaker 2:Yeah.
Speaker 3:We tend to go that way. Yeah, so you take the hothead away.
Speaker 2:I would say it's a solid seven and a half eight.
Speaker 3:Yes, yeah, yeah. And then the first beer we did, though Double Wing yeah, double Wing Brewing. They did a Holiday Ale this year. This is my first year I've seen it. Maybe I missed it last year. Yeah, it was strong, it was strong.
Speaker 2:It was a very strong holiday. It's a little bit higher in alcohol too, yeah it's an 8%-er.
Speaker 3:Yeah, right, yeah, but we gave it good numbers, I mean you gave it eight, you gave it.
Speaker 2:I gave it a seven and a half, you give it to eight, yeah.
Speaker 3:So I mean like it's a very strong beer, though Like it's a very strong holiday. It tastes like a lot of holiday beers. Yes.
Speaker 2:That's why a lot stronger. I was thinking, like I said, that a great lakes Christmas, ale yes.
Speaker 3:Just Christmas ale, yes, just stronger. So I seen a Great Lakes. I almost thought about buying it today, but then I remembered I had to work Great yeah. It was a Great Lakes blackout, ooh, something. I might have to keep my eye out for that one. It was $24 a four pack Whoa. What was the alcohol on that? I don't. I didn't even look, dude, I was just like no I'm just staying away from. Yeah, but it was like a 24 that's 25 bucks for four beers.
Speaker 2:For four beers, wow, yeah, you know, it's our show that helps support a lot of these local breweries, because we buy so much yeah, it's surprising on how we don't get any support at all.
Speaker 3:I know or no feedback right.
Speaker 2:No kickback um any.
Speaker 3:Um another reason to drink this week um, dude, we're at the end of the year. Oh it's, it's crazy it's crazy.
Speaker 2:Did you have a lot of people's fridays today? On thursday wait what. You know how a lot of times people take. You know it's right in front of the holiday, so they take Friday. Yes.
Speaker 3:Well, we don't work Fridays, oh yeah, that's right. But of course we're all working tomorrow.
Speaker 2:Was it volunteer or?
Speaker 3:voluntold, voluntold, kind of yeah. So no, yeah, we're all kind of struggling, covering people, whatever. Yeah, working hard.
Speaker 2:It's been.
Speaker 3:This whole month's been Crazy, crazy. And I know like they're saying that if I work Sunday, which I already took a vacation day for that Sunday. Yeah, I got to work Sunday, monday, this Sunday, this Sunday, me too but I took a vacation day, oh okay, because I got to burn them up.
Speaker 1:Yeah.
Speaker 3:All right. But then work Monday and they're saying, yeah, you're off for the rest of the week, but I'm in shipping, so you've got Tuesday and Thursday off, or Tuesday, Wednesday, work Thursday maybe but or I could. I could actually be there Tuesday, a Christmas Eve, could? That's how they had it set up at first. Yeah, you know what I mean. So, they changed it to Sunday. Oh, I see.
Speaker 2:I see, yeah, you know what I'm saying.
Speaker 3:That's how they had the schedule set up, that we were supposed to work Monday, tuesday. Well, everybody was bitching Like, hey, I do this shit on Christmas Eve with my family, yeah.
Speaker 3:So that way I can wake up with my real family, yeah, kids and stuff on Christmas Day, can we change it? And so they went Sunday, Monday we did the same, right and then. But so production which I get because production, they got a bunch of machines start up and shit like that, so they're off for the rest of the week, but yet you could still ship and make money.
Speaker 2:We could still ship. You make the money yeah.
Speaker 3:Their bonus isn't done yet.
Speaker 2:They haven't made that goal, they want $110,000.
Speaker 3:Yeah, I mean we could get 100 grand out the door.
Speaker 2:yeah, that could kind of help them out a little bit yeah they want 110, so my um, my another reason to drink is I'm getting very close to having my portion of the laundry room done, which is most of the portions you know. It's amazing how much.
Speaker 2:Yeah, I think that's a lot, but, uh, not per my designer, it's not, but it is. Um, that's getting to the end, so I'm happy about that. Yep, yep, I was, I'm putting handles. You know how hard it is to put handles and get them straight, you know like door handles.
Speaker 3:You're talking about little drawer handles, yeah, aren't they pre pre-drilled?
Speaker 1:No.
Speaker 2:No, it's free. You got to figure out where the middle is, and I want you to know where the middle is. Then you line it up and then you got to get it left to right even.
Speaker 3:Yeah, you know what I do. Huh, I put you get a really long handle, and that way you can straddle both doors you just put a screw in and that way when you pull it open. It opens both doors at the same time.
Speaker 2:You just save I'm not just a pretty face. You're saving time.
Speaker 3:You're saving time.
Speaker 2:You got master carpenter here money too, because door handles are freaking. Yeah, they're not there.
Speaker 3:Yeah yeah, like five dollars, a fucking easy.
Speaker 2:And then she's like we need 20 of them. What? 20 fucking handles then you start counting. You're like, yeah, yeah, and some of them are dummy, you know what I mean, but it's just for the look. Yeah, no, yeah, anyways, that's 20 dollars right there for dummy look, you know. But uh, I'm happy that's done. So, um, and less thoughts. Don't drink and drive, and God bless you. We'll see you and listen to you next.
Speaker 3:Listen to us next week. Merry Christmas, happy New Year. Yeah, now we'll see you before New Year's, so Merry Christmas yeah. Merry Christmas.
Speaker 1:Boop, thank you.