Irish Style Beer Tasting

Irish Style Beer Tasting

SipScout Craft Alcohol Membership Club – March, 2023

This month we’re taking SipScout members on a trip to Ireland through four craft Irish style beers! Watch the replay to learn beer tasting techniques and hear about the four craft breweries and beers!

 

Bottles of craft beer, wine, and spirits

Are You A Craft Drink Explorer?

Always planning trips around visiting local breweries, wineries, cider houses, or distilleries? Love discovering new drinks and learning about the people and stories behind them?

Then you, my friend…are a natural SipScout! Join the first and only rotating craft alcohol membership club to get a monthly kit that goes along with our monthly SipScout party and join in on the fun!

Join SipScout

Highlights

This month our SipScout members are sipping on:

1) Sullivan’s Brewing Company | Irish Gold Golden Ale
2) O’Hara’s Brewery | Irish Red
3) Brewyard Beer Company | O’Really? Dry Irish Stout
4) Second Chance Beer Co. | Mulligan Amber Ale

About Your Hosts

The Crafty Cask celebrates and supports craft alcohol makers through engaging consumer content, events, virtual tastings, and online education. We help craft enthusiasts drink better and craft makers market their brands better to build thriving small businesses that keep #TipplerNation drinking well!

Your hosts for this event, alongside the featured maker, are Suzanne Henricksen, Founder of The Crafty Cask and Evan Rothrock, sommelier, certified cider professional, mixologist, and bespoke wine tour guide.

Read the transcript

1
00:00:00,000 –> 00:00:10,560
Hello Hello everyone how’s it going Welcome to 
our gosh what month are we in March yes March it’s  

2
00:00:10,560 –> 00:00:18,900
so much Guides of March um Welcome to our March 
SipScout party we are thrilled to have you here  

3
00:00:20,520 –> 00:00:25,800
we’re gonna be talking about some delicious 
beers um and a little bit of lore about you  

4
00:00:25,800 –> 00:00:31,860
know drinking beer particularly drinking beer in 
Ireland St Patrick’s Day all sorts of fun stuff  

5
00:00:31,860 –> 00:00:34,920
because that’s tomorrow and we’re wearing our 
green we’re getting the same chocolate section  

6
00:00:34,920 –> 00:00:41,400
party started early yes um so for those of you 
who have been to SipScout parties in the past  

7
00:00:41,400 –> 00:00:47,580
first thank you for returning and coming back for 
more we are thrilled to have you here um and you  

8
00:00:47,580 –> 00:00:52,380
might notice that it’s a little different this 
month so oh yeah yeah we we’ve decided to change  

9
00:00:52,380 –> 00:00:59,280
things up a little bit so if you recall um last 
month we featured some wines from Master of the  

10
00:00:59,280 –> 00:01:05,220
world and they are really a fun organization 
that helps so many professionals people who are  

11
00:01:05,220 –> 00:01:11,040
really trying to like hone their palettes um 
or people who are super super into geeky wine  

12
00:01:12,000 –> 00:01:16,620
um you know and what they do each month or when 
they have their kids is they do it in webinar  

13
00:01:16,620 –> 00:01:22,140
format where we typically do it in meeting formats 
right and we attended a couple of their events and  

14
00:01:22,140 –> 00:01:26,520
we kind of kept debating and talking we were like 
man we do kind of like that webinar format for a  

15
00:01:26,520 –> 00:01:32,160
few reasons there’s a there’s some nice elements 
to it you know the opportunity for people to kind  

16
00:01:32,160 –> 00:01:38,100
of engage without necessarily feeling compelled 
to be on screen or feeling bad about not having  

17
00:01:38,100 –> 00:01:43,800
their camera on right so we always did meeting 
format because we’re very comfortable being on  

18
00:01:43,800 –> 00:01:49,500
camera we love it to feel like a party we love to 
not just be talking to a screen that looks like  

19
00:01:49,500 –> 00:01:54,900
ourselves we like to be seeing all of your faces 
seeing your beers seeing what you’re doing but  

20
00:01:54,900 –> 00:01:58,800
we recognize that a lot of times people feel 
pressured to turn their camera on they don’t  

21
00:01:58,800 –> 00:02:03,240
necessarily want to so we’re going to try this out 
we’re going to try a webinar format where no one  

22
00:02:03,240 –> 00:02:09,060
else can see you we can’t see you your videos are 
all kind of you know your own so um but then what  

23
00:02:09,060 –> 00:02:12,480
we are going to do is so we’re going to do this 
in a webinar format for the first I don’t know 45  

24
00:02:12,480 –> 00:02:18,660
minutes to an hour or something like that where we 
are teaching educating talking about the fun stuff  

25
00:02:18,660 –> 00:02:23,820
and then for the last part of it we will allow 
everyone to turn their cameras on if they want to  

26
00:02:23,820 –> 00:02:29,160
if they want to say they want to stay for kind of 
more of a happy hour feel get to know other people  

27
00:02:30,240 –> 00:02:35,280
um choose you know things of that nature so 
if the format feels a little different to you  

28
00:02:35,280 –> 00:02:39,720
this week you’re not you’re or this month you’re 
not you’re not you’re not alone you’re not crazy  

29
00:02:41,460 –> 00:02:45,120
um so yeah so let us know what you think after 
this one if you like the old format if you like  

30
00:02:45,120 –> 00:02:48,660
the new format you know we’ll kind of keep 
playing around with it because we’re we’re  

31
00:02:48,660 –> 00:02:55,260
a community here and for those of you who are 
new for the first time welcome we are thrilled  

32
00:02:55,260 –> 00:03:00,780
to have you here um everyone has their beers so 
this is the order that we’re going to be tasting  

33
00:03:00,780 –> 00:03:05,880
in right here we’ll start with the Sullivan 
move the second chance then we’ll head on over  

34
00:03:05,880 –> 00:03:10,620
to ahara’s and then we’ll finish off with Brew 
yard so that’s the order we’re going to taste in  

35
00:03:11,580 –> 00:03:16,860
um what else do people need to know got any 
glasses yes we would recommend drinking outer  

36
00:03:16,860 –> 00:03:20,820
glasses yeah don’t drink out of the cans or 
bottles and we’ll talk a little bit about why  

37
00:03:20,820 –> 00:03:26,160
that is but if you’ve ever had a cold and you know 
someone orders pizza and you’re all excited for  

38
00:03:26,160 –> 00:03:31,920
pizza but you have a cold and you take a bite and 
you’re like it’s like a big idea yeah it’s because  

39
00:03:31,920 –> 00:03:38,040
a big part of what you taste comes from what you 
smell actually yeah um and so if you’re drinking  

40
00:03:38,040 –> 00:03:42,780
it from a can or a bottle you’re not smelling 
anything because this is kind of blocking you so  

41
00:03:42,780 –> 00:03:47,940
we actually really prefer small glasses because 
especially with something carbonated like beer  

42
00:03:48,840 –> 00:03:53,880
um the carbonation dissipates and then you can’t 
smell as much once that happens so being able to  

43
00:03:53,880 –> 00:03:59,700
pour a little bit smell it drink it then pour 
some more do it again and it also will stay a  

44
00:03:59,700 –> 00:04:05,580
little colder in your can yeah you know if if 
you have the opportunity each time you take a  

45
00:04:05,580 –> 00:04:12,240
sip of beer to have it kind of freshly poured um 
the release of the Aromas from the carbonation  

46
00:04:12,240 –> 00:04:17,280
from the bubbling is allowing there to be more 
there for your nose to pick up so absolutely  

47
00:04:18,120 –> 00:04:23,460
um our recommendation absolutely so since we are 
in this new webinar format this month that might  

48
00:04:23,460 –> 00:04:26,820
for those of you who have been here a few times 
before you might be like hey wait a minute I can’t  

49
00:04:26,820 –> 00:04:31,500
just unmute myself and like Jump On In and ask 
a question then we still want you to jump on in  

50
00:04:31,500 –> 00:04:35,280
and ask your questions so you have two different 
ways you can do that you can use the chat and if  

51
00:04:35,280 –> 00:04:39,180
you use the chat you know everyone sees that you 
can chat with other people you can comment on what  

52
00:04:39,180 –> 00:04:44,340
people said or you can do the more formal route 
which is like submit a specific question that you  

53
00:04:44,340 –> 00:04:50,760
really want us to answer and that’s the Q a either 
way works for us whatever you want to do um so  

54
00:04:50,760 –> 00:04:56,760
feel free to submit questions or chat or whatever 
you think yeah but we would love it if those of  

55
00:04:56,760 –> 00:05:02,100
you who are here you know throw in the chat where 
you’re where you’re joining from if you’re Irish  

56
00:05:02,100 –> 00:05:08,160
if you’re excited for St Patrick’s Day if you’re 
excited about these irish beers whatever you want  

57
00:05:08,160 –> 00:05:13,320
to share with us feel free you’ll just have to do 
it via typing a little bit instead of talking and  

58
00:05:13,320 –> 00:05:16,800
um on camera like we’ve done in the 
past until the end until then of course  

59
00:05:17,460 –> 00:05:22,440
um so we’re going to get started here uh sharing 
some of the information that is available to you  

60
00:05:22,440 –> 00:05:29,220
in the digital resources that you can find a link 
to on the SipScout report that was included in  

61
00:05:29,220 –> 00:05:33,600
if you would like to check those out feel free 
to do so but we’re going to share them on our  

62
00:05:33,600 –> 00:05:42,000
screen here as well and these are just handy 
resources when you’re tasting uh as opposed to  

63
00:05:42,000 –> 00:05:46,080
drinking I guess it was the easiest way 
to kind of Define the difference for us  

64
00:05:47,100 –> 00:05:52,800
um the beer Century wheel that you can see here 
it gives you kind of a outline of the primary  

65
00:05:52,800 –> 00:05:58,680
towards the center of the wheel categories of 
Aromas that you might be perceiving um and then  

66
00:05:58,680 –> 00:06:05,100
on the outside some of the more specific examples 
of Aromas within each category and so when you’re  

67
00:06:05,100 –> 00:06:11,220
tasting a beer and kind of picking up what you 
perceive and what you might like or not like  

68
00:06:11,220 –> 00:06:19,740
this can be a really helpful way for you to feel 
more confident and speak more specifically about  

69
00:06:19,740 –> 00:06:25,020
what it is you’re you’re loving or you’re not and 
this is honestly whether you’re a pro like Evan  

70
00:06:25,020 –> 00:06:30,060
who has a very refined palette and kind of does 
things like this and kind of tests himself often  

71
00:06:30,060 –> 00:06:37,920
or if you are you know just casual and wanting to 
like understand your own palette better be able to  

72
00:06:37,920 –> 00:06:42,060
explain to other people what kind of especially if 
you a brewery or if you go somewhere and you want  

73
00:06:42,060 –> 00:06:46,620
to be able to explain to people without saying 
I want an IPA but you say you know I really like  

74
00:06:46,620 –> 00:06:51,540
things that are a little more resony or have some 
of that cooked vegetable taste or whatever it may  

75
00:06:51,540 –> 00:06:56,820
be right the this is what helps you do that so 
trying to push yourself to kind of use this for  

76
00:06:56,820 –> 00:07:02,280
both Aromas and pastes cooked vegetal I mean if 
we’re talking about Ireland and Irish beer and  

77
00:07:02,280 –> 00:07:08,580
St Patrick’s Day give me some cooked cabbage 
yeah bring it on yeah um and so then you also  

78
00:07:08,580 –> 00:07:12,660
have so the beer sensory wheel so again this 
is length in your SipScout report I believe  

79
00:07:12,660 –> 00:07:18,420
it is bitly backslash beer wheels or beer tasting 
I can look at it in a minute when I’m not sharing  

80
00:07:19,500 –> 00:07:24,960
um but then the second page of this is the 
Hop kind of Deep dive and then The Malt Deep  

81
00:07:24,960 –> 00:07:30,180
dive and then you want to talk a little bit 
about tops and malts and their role yeah so  

82
00:07:30,180 –> 00:07:36,960
um malt is what is used to make there you’re 
malting usually primarily barley to make most  

83
00:07:36,960 –> 00:07:43,500
Bears um historically that was what a lot of the 
beer producing regions were capable of growing  

84
00:07:44,340 –> 00:07:51,120
um more recently you might have seen 
advertisements kind of belittling Bud Light  

85
00:07:51,120 –> 00:07:59,820
for using rice in their beer um and other you know 
if you’ve ever seen an oatmeal stout that’s used  

86
00:07:59,820 –> 00:08:06,540
uh or that’s made using oats basically any kind of 
green can be incorporated into the production of a  

87
00:08:06,540 –> 00:08:13,500
beer but barley is the the base uh grain that you 
see most frequently and The Barley that’s used is  

88
00:08:13,500 –> 00:08:20,520
malted so malt characteristic in a beer refers 
to what is contributed to the flavor and Aroma  

89
00:08:20,520 –> 00:08:26,040
characteristics in a beer from the different 
types of malted barley that you can find  

90
00:08:27,060 –> 00:08:33,660
um and how heavily malted they are um 
I guess that’s a little bit of a Miss  

91
00:08:33,660 –> 00:08:39,960
number malted barley is any barley that is 
essentially sprouted it’s a grain which is  

92
00:08:39,960 –> 00:08:46,500
a seed and before you can actually turn 
it into an alcoholic beverage you have to  

93
00:08:47,280 –> 00:08:53,460
um make it begin to grow it turns the 
carbohydrates and it changes those starches  

94
00:08:53,460 –> 00:09:01,020
into a form that can be then broken down into 
sugar which then turns into alcohol um so heat  

95
00:09:01,020 –> 00:09:07,440
has to be applied essentially right so the molting 
process is done to any kind of barley uh so that  

96
00:09:07,440 –> 00:09:12,000
would be multi right when we’re looking at this 
malt Deep dive like if it’s just heated to help it  

97
00:09:12,000 –> 00:09:19,620
Sprout on kind of that early stage of it it would 
be this cookie biscuit bready kind of flavors and  

98
00:09:19,620 –> 00:09:26,820
then the longer they allow that heat to kind of 
be applied to like roast it almost yeah so so um

99
00:09:28,320 –> 00:09:35,520
yeah almost precisely but stepping it back like 
there’s an in-between in order to gain to the next  

100
00:09:35,520 –> 00:09:40,800
stages the caramel and to dry through into toasty 
and to roast you’re then killing and actually  

101
00:09:40,800 –> 00:09:48,000
cooking The Barley so it sits at a stage that 
basically makes the barley makes the seed wake up  

102
00:09:48,540 –> 00:09:52,860
it thinks that hey it’s it’s springtime 
hey it’s springtime it’s the Arts of March  

103
00:09:53,640 –> 00:09:58,020
um and it’s time to start growing uh if they 
were implanted in the ground you know the soil  

104
00:09:58,020 –> 00:10:03,840
reaches a certain temperature and there’s enough 
moisture and they sprout and then they move it  

105
00:10:03,840 –> 00:10:10,680
into the Kiln and then you see this progression 
of what The Malt can become with regard to how  

106
00:10:10,680 –> 00:10:14,820
long they they essentially toast it right and 
that’s why a lot of these flavor profiles you  

107
00:10:14,820 –> 00:10:21,180
can align with flavors that you get when you’re 
baking bread or any number of other things that  

108
00:10:21,180 –> 00:10:26,940
involve grain and baking and if you’re a 
whiskey lover this might sound familiar to  

109
00:10:27,780 –> 00:10:34,140
single malt scotches right molting PD versus 
non-pedi because a part of this is also like  

110
00:10:34,140 –> 00:10:39,120
what is the fuel source for that heat that you’re 
applying to it right so that might sound a little  

111
00:10:39,120 –> 00:10:43,560
familiar from the whiskey world as well this 
malting kind of procedure very much so and  

112
00:10:43,560 –> 00:10:49,800
then the hot side of things is more that citrusy 
tropical fruity floral kind of element that is  

113
00:10:49,800 –> 00:10:55,560
brings some brightness to a beer so that’s how I 
think of it maltiness is kind of that depth that  

114
00:10:55,560 –> 00:11:01,860
a beer might have and hops are that brightness 
that a beer and I have and there are elements of  

115
00:11:01,860 –> 00:11:08,760
both in a lot of beers and most beers honestly 
um some kind of rarely you know ipas are much  

116
00:11:08,760 –> 00:11:13,560
more in the Hop kind of character and Stouts 
and things are much more in the mold kind of  

117
00:11:13,560 –> 00:11:19,920
character yeah Additionally you know or initially 
pops the addition of Pops to beer uh you know  

118
00:11:19,920 –> 00:11:26,040
because beer really would have existed in a very 
different form that we would understand it where  

119
00:11:26,040 –> 00:11:34,080
not for the addition of Ops um yeah the balance 
and also the longevity of fears would have been  

120
00:11:34,080 –> 00:11:40,980
drastically diminished if we didn’t figure out 
how hops can influence the flavor profile and how  

121
00:11:40,980 –> 00:11:46,260
much they allow the beer to be shelf stable yeah 
absolutely which was the original purpose of hops  

122
00:11:46,260 –> 00:11:51,600
not for the beautiful flavoring and Aromas that 
we use them for today right yeah hops generally  

123
00:11:51,600 –> 00:11:57,120
fall into two categories there’s bittering hops 
which a lot of the Noble Hops that you find in you  

124
00:11:57,120 –> 00:12:04,680
know kind of classic European style beer making 
are found and then there’s um aromatic Hops and  

125
00:12:04,680 –> 00:12:11,940
you see those a lot more in kind of Contemporary 
American style ipas yeah absolutely and when you  

126
00:12:11,940 –> 00:12:15,660
think about that you know we’ve all had ipas or 
things where like on that back palette is like

127
00:12:17,940 –> 00:12:22,260
Coast ideas tend to like be a little bit more 
bitter and then we’ve had some where it just  

128
00:12:22,260 –> 00:12:26,460
like smells like you’re in a grassy field 
and it’s hitting you in the face of these  

129
00:12:26,460 –> 00:12:30,900
Aromas but the flavor isn’t necessarily all 
that bitter or all that you know it’s hard  

130
00:12:30,900 –> 00:12:35,040
so those are kind of the differences there so 
you have these resources we’re bringing them  

131
00:12:35,040 –> 00:12:38,220
up here and sharing them for a moment and 
talking about them a little bit because as  

132
00:12:38,220 –> 00:12:42,780
we go through these beers we would suggest 
that you pull these up yourself and you’d  

133
00:12:42,780 –> 00:12:46,860
be looking at them and thinking about them as 
you’re thinking about what am I smelling what  

134
00:12:46,860 –> 00:12:50,580
am I tasting and sharing those thoughts 
and comments with all of us in the chat

135
00:12:52,920 –> 00:12:57,900
and we’re back all right there we go um I 
feel like we’ve gone far too long without  

136
00:12:57,900 –> 00:13:02,400
having to sit but we certainly have let’s get 
it let’s crack open our first year shall we  

137
00:13:04,080 –> 00:13:09,000
and again feel free to throw questions comments 
anything you have in the chat and in the Q a  

138
00:13:09,000 –> 00:13:16,080
this is new for us too we feel a little alone up 
here being in webinar format so keep us company in  

139
00:13:16,080 –> 00:13:24,180
the chat with you babe [Music] the reporting uh 
the Sullivan’s Irish the Irish golden ale first  

140
00:13:25,140 –> 00:13:32,280
um this is a very similar style to what some 
of you may have seen as a cream ale um a common  

141
00:13:32,280 –> 00:13:40,680
comparative might be boddington’s and the main 
difference is that boddington’s is uh pressurized  

142
00:13:40,680 –> 00:13:48,000
with nitrogen whereas this is carbonated uh the 
cream texture that you get from a beer that is uh  

143
00:13:48,000 –> 00:13:53,700
that uses nitrogen to pressurize it it is just 
a little bit softer it’s not quite as vibrant  

144
00:13:53,700 –> 00:14:00,240
and like tingly on your tongue which is where 
the kind of cream moniker became Incorporated  

145
00:14:01,560 –> 00:14:08,580
um and this is kind of fun because today we are 
going to taste through two Irish craft beers  

146
00:14:09,180 –> 00:14:14,280
um that are from Ireland and then we’ll also be 
pacing through two American Irish style craft  

147
00:14:14,280 –> 00:14:20,520
beers um and so this first one that we’re facing 
through is actually from from Ireland um and  

148
00:14:20,520 –> 00:14:29,160
let’s launcher exactly feel it for help which 
is cheers and I don’t know half the languages

149
00:14:34,500 –> 00:14:40,800
um this has a multi-deforate given how lightning 
but so a lot of times people when they think of  

150
00:14:40,800 –> 00:14:47,160
malt um they think anything brown or dark in 
color is multi right but sometimes and this is  

151
00:14:47,160 –> 00:14:51,720
a great example of that I think you can have a 
lighter color beer that maybe doesn’t look like  

152
00:14:51,720 –> 00:14:58,320
it’s going to taste super multi but has that like 
biscuity toasty kind of taste to it and this to  

153
00:14:58,320 –> 00:15:07,320
me definitely does um and a lot of that has to do 
with the you know use of hops that can complement  

154
00:15:08,040 –> 00:15:15,060
or sometimes overpower a mult profile that’s 
maybe a little bit restrained because it isn’t  

155
00:15:15,060 –> 00:15:24,360
heavily tuned and extra toasty um so these kind 
of cream ales or golden ales I feel like are  

156
00:15:25,020 –> 00:15:32,580
something of a stable in Irish public houses 
um these kind of are they’re session beers  

157
00:15:32,580 –> 00:15:39,000
this is something that because it’s not terribly 
overwhelming for your palette it’s something that  

158
00:15:39,000 –> 00:15:46,020
you can kind of casually sip on while you’re 
making things had lots of I just read recently  

159
00:15:46,980 –> 00:15:51,960
um the town that Ted lasso is 
filmed in in yeah in England  

160
00:15:53,040 –> 00:16:03,420
um is the report that I read was that they’re 
essentially two snooty to even care that Ted  

161
00:16:03,420 –> 00:16:09,600
lasso is is filmed there and we’re we’re big 
fans Ted lasso was British not Irish of course  

162
00:16:09,600 –> 00:16:17,580
but their public culture is similar makes me think 
of you know sitting around watching a soccer game  

163
00:16:17,580 –> 00:16:22,680
football game as they would call it over there 
sure and drinking a few of these versus having  

164
00:16:22,680 –> 00:16:25,800
you know something that might be a little 
heavier that you can only have one or two of  

165
00:16:26,760 –> 00:16:32,580
um yeah and so and Sullivan’s it has a really 
interesting story because they were around in the  

166
00:16:32,580 –> 00:16:37,020
early you know way back when way back when so they 
actually so Sullivan’s was a brewery that actually  

167
00:16:37,020 –> 00:16:45,060
closed in the early 1900s yeah um which is crazy 
to think of like 1900 but early 1900s right  

168
00:16:45,780 –> 00:16:53,160
um and this was a brewery that was brought back 
essentially so you know descendants like multiple  

169
00:16:53,160 –> 00:17:00,900
Generations past the pleasure of the the brewery 
um decided to bring back their family name and  

170
00:17:00,900 –> 00:17:07,500
restart the Sullivan Brewery um it’s a you 
know it’s a brewery that meant a lot to the  

171
00:17:07,500 –> 00:17:12,540
community that was in the number of breweries 
in Ireland have dwindled over the years with  

172
00:17:13,560 –> 00:17:22,140
um the you know acquisition and uh kind of 
combining of breweries and the Brewing being  

173
00:17:22,140 –> 00:17:30,360
outsourced to larger locations for you know these 
multinational corporations [Music] um and they  

174
00:17:30,360 –> 00:17:38,160
restarted it uh in 2016 I believe yeah relatively 
recently with another family that’s very well  

175
00:17:38,160 –> 00:17:44,100
known in Irish Medics yeah if not if you’ve 
been to an Irish pubs mimics is a pretty common  

176
00:17:45,240 –> 00:17:49,980
um tap handle that you’d see at an Irish Pub 
so they got together with the smithic family  

177
00:17:49,980 –> 00:17:55,860
and they said hey we want to bring the solo the 
name back um and and here it is um yeah I feel  

178
00:17:55,860 –> 00:18:02,880
like it’s it’s really quite delicious uh and 
again yeah that that finish that you get when  

179
00:18:03,720 –> 00:18:09,180
the mold characteristic I was allowed to shine 
through and what they do I think it’s something  

180
00:18:09,180 –> 00:18:15,120
that we pointed out in the SipScout report 
is they do um an early and a late hop Edition  

181
00:18:16,200 –> 00:18:22,380
um as opposed to maybe a continual competition and 
that midpoint allows the initial hops to kind of  

182
00:18:22,380 –> 00:18:28,140
get cooked down a little bit and then there’s 
a little bit that they you know when they add  

183
00:18:28,140 –> 00:18:32,580
it at the end that’s fresher and brighter and 
shines through and it gives a little bit more  

184
00:18:32,580 –> 00:18:39,900
of the balance yeah absolutely um you may 
have noticed they just launched a poll so we  

185
00:18:39,900 –> 00:18:44,820
we’re gonna have a few poll questions throughout 
our sessions night that are related to St  

186
00:18:44,820 –> 00:18:50,760
Patrick’s Day and also Irish beer specifically 
so our first one is about why is St Patrick’s  

187
00:18:50,760 –> 00:18:56,880
Day celebrated tomorrow right so we’ll see what 
everyone thinks um hey I’m curious on this beer  

188
00:18:57,840 –> 00:19:03,900
um it’s Kettle hopped is that what you were kind 
of just referring to or what is the kettle part of  

189
00:19:03,900 –> 00:19:19,080
it um so you can you can basically uh hop the beer 
while it’s it’s kind of cooking or um afterwards  

190
00:19:19,080 –> 00:19:26,160
and if you’re cooking in a kettle um there’s 
a little bit more of a like a Precision to it  

191
00:19:26,160 –> 00:19:30,900
okay because you’ve got you know the Open Flame 
as opposed to just like maybe a recirculating  

192
00:19:30,900 –> 00:19:40,020
electric controlled temperature like sous-vide 
versus open like on a on an open fire on a flame  

193
00:19:40,680 –> 00:19:47,280
um interesting and so adding the adding the Hops 
can be a very delicate thing because something  

194
00:19:47,280 –> 00:19:54,000
that’s already bitter if it gets burnt is going to 
become more bitter so the early hop Edition while  

195
00:19:54,000 –> 00:19:59,160
it continues to cook you have to be careful not to 
let it get too hotter or those early hop additions  

196
00:19:59,160 –> 00:20:06,240
will become more bitter than you necessarily 
want them to be interesting okay cool all right  

197
00:20:06,240 –> 00:20:12,660
it looks like like a thin or most people are in on 
our first pole and we are split 50 50. is it the  

198
00:20:12,660 –> 00:20:18,720
day he was born or is it the day he died I didn’t 
have a question to post you oh wait yeah go ahead  

199
00:20:20,160 –> 00:20:27,660
how many people were ancient times do 
we do they even know when they were born  

200
00:20:28,920 –> 00:20:33,180
or when they die do they even that 
matter well they I mean you know  

201
00:20:33,180 –> 00:20:37,020
I guess more they might know when they 
die depending on how Lucid they are but  

202
00:20:37,020 –> 00:20:42,480
if they’re famous enough to be remembered 
for 500 years the people around them yeah  

203
00:20:44,220 –> 00:20:49,980
so the answer is it’s the day that St Patrick 
died and St Patrick died and I think it was  

204
00:20:49,980 –> 00:20:57,360
like 461 current ERA a long time ago long ass 
time ago they remember it though but like but  

205
00:20:57,360 –> 00:21:05,460
that is to your point I’m like really back in 461 
someone recorded March 17th 461 like confirmly  

206
00:21:05,460 –> 00:21:11,580
but I mean maybe March was still the first 
month of the year who knows which by the way

207
00:21:15,900 –> 00:21:22,920
yeah we learned that at trivia recently we went to 
trivia night and uh one of the trivia categories  

208
00:21:22,920 –> 00:21:29,100
was the Ides of March I think we got that one 
wrong but yeah we ended up winning trivia we did  

209
00:21:29,100 –> 00:21:35,640
win trivia our whole our team won trivia pays to 
live in a small town in San Francisco if we went  

210
00:21:35,640 –> 00:21:39,600
to a bar in San Francisco would we used to live 
there we would have never won trivia but in in  

211
00:21:39,600 –> 00:21:45,780
Cottonwood Arizona we we can we can bring it yep 
um all right cool so what do you guys think about  

212
00:21:45,780 –> 00:21:50,460
this beer again this is so weird for me because I 
can’t just ask you guys and expect you to unmute  

213
00:21:50,460 –> 00:21:55,560
yourselves but um throw in the chat thumbs 
up thumbs down do you like it or if you have  

214
00:21:55,560 –> 00:22:02,580
questions about it um I propose that this is going 
to be my favorite you do you think so all right  

215
00:22:02,580 –> 00:22:08,340
well we’ll see I do really like the the can art I 
have to say because it it just it like transports  

216
00:22:08,340 –> 00:22:12,480
you to Ireland a little bit you know I think it’s 
because it reminds you a lot of one of your other  

217
00:22:12,480 –> 00:22:18,720
favorite beers for a point oh I could see that a 
little bit I mean the way that it’s like kind of  

218
00:22:18,720 –> 00:22:23,400
stick figures yeah sure anyway my best friend in 
high school her name was last name was Sullivan  

219
00:22:23,400 –> 00:22:28,980
too maybe some sentimental helps a little bit 
as well oh Vicky likes it great awesome we love  

220
00:22:28,980 –> 00:22:35,820
that yeah I really like Golden Nails yeah I feel 
like this is a really easy go-to and you’re not  

221
00:22:37,260 –> 00:22:46,320
particularly like driven to do something that’s 
off yeah this is Akin enough to what I think most  

222
00:22:46,320 –> 00:22:52,680
people at least in this country were kind of 
introduced to as to like what beer is flavor  

223
00:22:52,680 –> 00:23:01,020
profile wise um sure it’s a little richer it’s a 
little bit more expressive but it’s not like the  

224
00:23:01,020 –> 00:23:09,600
difference between a logger and then jumping into 
like a super bitter IPA or you know a heavy porter  

225
00:23:09,600 –> 00:23:15,660
or something like that right yeah absolutely so 
as we walk through these beers we’re gonna kind of  

226
00:23:15,660 –> 00:23:20,100
weave in a little bit of some pasting techniques 
so one of the things we really like to do with  

227
00:23:20,100 –> 00:23:25,380
our SipScout members is you know teach them how 
to taste things in a way that will allow them to  

228
00:23:25,380 –> 00:23:29,160
better get to know their palette and explain 
to people what they like and what they don’t  

229
00:23:29,160 –> 00:23:34,560
like and learn more so that they can find more 
amazing beers and wines and cookies that they like  

230
00:23:35,460 –> 00:23:40,200
um so are there it’s five steps you want 
to walk like just give us the high level  

231
00:23:40,200 –> 00:23:47,400
of kind of the five steps of yeah testing uh 
essentially it’s uh the five s’s so you’ve got  

232
00:23:49,020 –> 00:23:55,800
site if it you know initially you evaluate it 
visually with beer the depth of color can be an  

233
00:23:55,800 –> 00:24:02,640
indication of the kilning process where The Malt 
gets toasted before it is then cooked with water  

234
00:24:02,640 –> 00:24:10,740
so that the sugars can be turned into alcohol um 
and you can also see sometimes a little bit of um

235
00:24:13,020 –> 00:24:19,380
pretty or translucency variation um I know 
the first time that I saw a Hefeweizen I  

236
00:24:19,380 –> 00:24:24,660
was like wait what’s wrong with that beer um 
cloudiness the cloudiness is that you might  

237
00:24:24,660 –> 00:24:28,800
find in some beers is not something that you 
need to be concerned about it is oftentimes  

238
00:24:28,800 –> 00:24:34,500
an indication of an addition of something other 
than beer I’m sorry something other than barley  

239
00:24:35,160 –> 00:24:43,920
um with half of ice and it’s wheat uh or just a 
really heavy thick amount of them all so with this  

240
00:24:43,920 –> 00:24:50,460
last beard that we’ll have this is just a very 
deeply colored beer because it’s toasted to the  

241
00:24:50,460 –> 00:24:58,320
point that it’s essentially roasted almost like a 
coffee bean um not a whole lot to be gleaned from  

242
00:24:58,320 –> 00:25:04,140
that first step uh but it is something that I do 
think the multiples of what do you expect from a  

243
00:25:04,140 –> 00:25:10,080
mult characteristic going in is helpful yeah well 
there’s not a lot to expect I think that um people  

244
00:25:10,080 –> 00:25:17,160
often kind of Overlook the impact that the visual 
appearance of something has on their expectations  

245
00:25:18,480 –> 00:25:23,700
um there’s a Japanese saying that you eat first 
with your eyes and if something doesn’t look  

246
00:25:23,700 –> 00:25:29,340
appealing it doesn’t matter how good it might 
taste if you look at it and you’re like gross the  

247
00:25:29,340 –> 00:25:34,260
chances are that when you taste it you’re gonna 
not like it as much as you you might otherwise  

248
00:25:35,520 –> 00:25:40,260
um so they try and make them look pretty but 
sometimes people see something that’s cloudy  

249
00:25:40,260 –> 00:25:46,140
and then they’re already kind of put off by 
it and that’s something now that you’re in  

250
00:25:46,140 –> 00:25:51,180
the know and part of the crafty cast crew don’t 
let cloudiness scare you away even in spirits  

251
00:25:51,180 –> 00:25:56,460
so there are because some of that sometimes is it 
might not be filtered as heavily and that goes for  

252
00:25:56,460 –> 00:26:00,600
beer as well that they might not be filtering 
things out quite as heavily but with Spirits  

253
00:26:00,600 –> 00:26:05,700
in particular it’s all about filtration and if 
you’re not filtering as much out you tend to be  

254
00:26:05,700 –> 00:26:11,220
leaving some more flavor behind the the brands 
that really like have to filter super heavily  

255
00:26:11,220 –> 00:26:15,900
a lot of times that means what they’re starting 
with is not super high quality ingredients right  

256
00:26:16,620 –> 00:26:20,400
um whereas if you start with very high quality 
ingredients you don’t want to take much out of  

257
00:26:20,400 –> 00:26:24,360
that by the time you get it to bottle ready 
and so you want to leave those Esters and  

258
00:26:24,360 –> 00:26:30,180
those heavier oils and everything in there because 
they contribute to flavor so if you are interested  

259
00:26:30,180 –> 00:26:36,960
in you know a vodka or a whiskey and it looks 
a little line yeah or wine too and it looks a  

260
00:26:36,960 –> 00:26:41,640
little cloudy don’t let that think that like oh 
that’s probably not good that actually is like  

261
00:26:41,640 –> 00:26:46,320
oh that might be great like let me try 
that if you imagine the quality Spectrum  

262
00:26:46,320 –> 00:26:54,060
with you know High here and low here uh 
filtering will bring them both towards  

263
00:26:54,060 –> 00:26:59,460
here yeah filtering can remove flaws but it 
can also remove Brilliance essentially right

264
00:27:01,620 –> 00:27:08,520
awesome um the next step after you how can 
we do our poll first oh this is a fun one oh  

265
00:27:08,520 –> 00:27:13,380
yeah this is a good one why St Patrick’s 
Day associated with drinking so heavily  

266
00:27:14,280 –> 00:27:20,820
so say Patrick like beer so much he had his 
own personal Brewer some people voted for that  

267
00:27:20,820 –> 00:27:26,340
that’s true absolutely he had his own personal 
Brewer and I think he was a monk I think which  

268
00:27:26,340 –> 00:27:30,900
makes sense monks brood back then they were in 
charge of beer for a very long time the Church  

269
00:27:30,900 –> 00:27:36,960
Controlled beer yeah wine yep so he did have 
a personal Brewer um the second one in Ireland  

270
00:27:36,960 –> 00:27:41,280
Bishops allowed Christians to drop their Lenten 
sacrifice every year on St Patrick’s Day after  

271
00:27:41,280 –> 00:27:48,360
his death also correct can anyone guess where 
the third answer lands because it’s during Lent  

272
00:27:48,360 –> 00:27:52,800
those who partake tend to overdo it on their 
one cheat day also true so this is a little  

273
00:27:52,800 –> 00:27:57,240
bit of a trick question all three of these 
are true actually so yeah as The Story Goes  

274
00:27:57,240 –> 00:28:02,940
St Patrick died he happened to die during Lent 
which Christians take very seriously and yeah

275
00:28:06,000 –> 00:28:13,680
um and you know they the the London sacrifice is 
kind of like given up something you really enjoy  

276
00:28:13,680 –> 00:28:18,900
and giving up something fun so not surprisingly a 
lot of people give up alcohol during Lent and so  

277
00:28:18,900 –> 00:28:26,760
when he passed away and the church said okay St 
Patrick was very important to us we can kind of  

278
00:28:26,760 –> 00:28:31,260
forego the length and sacrifice for this one day 
people tended to overdo it a little bit because  

279
00:28:31,260 –> 00:28:36,420
they knew that next day they had to not drink 
anymore again so they were like this is my one  

280
00:28:36,420 –> 00:28:42,120
cheat day um so I’ll prepare a dog to them yeah 
yeah really so um all three of these are true  

281
00:28:42,120 –> 00:28:47,640
which is which is kind of fun and also you know 
I think St Patrick’s Day was not associated with  

282
00:28:47,640 –> 00:28:54,660
drinking as heavily as it is now back in Ireland 
um and actually sure for decades and maybe even  

283
00:28:54,660 –> 00:29:00,600
more than decades when based on when he when 
he passed away it was really a quite somber  

284
00:29:01,380 –> 00:29:09,960
um celebration and in Ireland alcohol was not like 
hubs weren’t open not alcohol wasn’t really like a  

285
00:29:09,960 –> 00:29:17,580
thing on on religious religious holidays so for a 
very long time there were no pubs that were open  

286
00:29:17,580 –> 00:29:22,380
on St Patrick’s Day at all and actually there’s 
some funny staff that the only place you could  

287
00:29:22,380 –> 00:29:28,860
get alcohol on St Patrick’s Day was like in later 
years it was a talk show no it was a dog show it  

288
00:29:28,860 –> 00:29:35,100
was actually like uh like like a best-in show 
kind of dog show so people who like wanted to  

289
00:29:35,100 –> 00:29:38,220
drink would go to the dog show because that 
was the only place you could get booze on St  

290
00:29:38,220 –> 00:29:44,520
Patrick’s Day but then people saw you know some of 
the fun that other countries were having with St  

291
00:29:44,520 –> 00:29:51,000
Patrick’s Day and now Ireland has adopted some of 
those some of those as well um but yes originally  

292
00:29:51,000 –> 00:30:00,000
it was a very Catholic and somber holiday indeed 
the recognition of the saint exactly to St Patrick

293
00:30:03,420 –> 00:30:09,540
um I’ve moved on and poured myself a little 
splash of the second chance Mulligan Amber ale  

294
00:30:10,620 –> 00:30:18,000
um and the next part of the tasting 
technique that uh we want to touch  

295
00:30:18,000 –> 00:30:26,220
on is the idea of kind of swirling grass 
the beverage that you have this technique  

296
00:30:26,220 –> 00:30:31,980
with a small glass like I’m using is a little 
bit challenging but an alternative to to do  

297
00:30:31,980 –> 00:30:38,340
this is kind of tilting the glass on its side and 
rotating it um and with carbonated beverages in  

298
00:30:38,340 –> 00:30:46,260
general swirling and kind of doing this isn’t as 
highly recommended either as with others because  

299
00:30:47,040 –> 00:30:51,960
as you swirl it and Shake It Up You’re basically 
telling the carbonation to dissipate faster right  

300
00:30:51,960 –> 00:30:56,700
like you’re making that and so really that’s 
where we recommend small glasses because instead  

301
00:30:56,700 –> 00:31:01,680
of swirling what we would recommend you do I 
don’t have this in my glass but top it off a  

302
00:31:01,680 –> 00:31:09,060
little bit put your hand on it bring it to your 
nose for the third step sorry I’m skipping ahead  

303
00:31:09,060 –> 00:31:15,660
yeah that’s okay um but because swirling isn’t as 
good for carbonated beverages that’s really the  

304
00:31:15,660 –> 00:31:19,860
approach to get the same effect that you would get 
with swirling wine which is really to get those  

305
00:31:20,400 –> 00:31:25,800
those Aromas aerated into your nose it’s really 
just popping it off so it’s freshly carbonated  

306
00:31:25,800 –> 00:31:29,940
and getting it to your nose as quickly as possible 
yeah you know with uh with something that’s not  

307
00:31:29,940 –> 00:31:36,720
carbonated swirling releases uh the Aromas because 
there’s more surface area of the liquid that’s  

308
00:31:36,720 –> 00:31:41,520
being exposed to the air so that they can volatile 
and be released uh the bubbles the carbonation  

309
00:31:41,520 –> 00:31:50,520
or nitrogenation cause uh create the same surface 
area effect releasing that that you know aromatic  

310
00:31:50,520 –> 00:31:59,640
profile um okay Second Chance is a really fun 
beer as well um this is I’ve heard this a few  

311
00:31:59,640 –> 00:32:03,900
times we’ve featured this in corporate events 
quite a few times we really enjoy this Amber rail  

312
00:32:04,560 –> 00:32:12,720
um Second Chance is a one of our domestic beers 
that is made in an Irish style uh this Amber ale  

313
00:32:13,380 –> 00:32:21,900
um and maybe maybe one would say Scottish because 
Mulligan is a gulf term yeah but it also relates  

314
00:32:21,900 –> 00:32:27,000
to Second Chance you know it’s funny Second Chance 
on their website actually refers to this as an  

315
00:32:27,000 –> 00:32:32,160
Irish style Red Ale even though it says Amber 
ale on our can so it’s a little confusing to me  

316
00:32:32,160 –> 00:32:37,080
because they’re calling it both but they do refer 
to it as an Irish style right kind of Red Ale even  

317
00:32:37,080 –> 00:32:47,520
though it’s um but Second Chance is a really cool 
Brewery um they are really heavily invested in uh  

318
00:32:47,520 –> 00:32:53,160
adoption agencies for abandoned pets yeah 
that’s the second chance part of it the  

319
00:32:53,160 –> 00:32:58,980
Mulligan when you uh mess up and cut it off the 
Fairway and you got to go hunt for your ball  

320
00:33:00,300 –> 00:33:08,460
um that ball that gets lost out there is given 
a second chance when it finds a new home uh and  

321
00:33:08,460 –> 00:33:15,480
they spend uh I think that you know a significant 
amount of their proceeds go to local shelters that  

322
00:33:15,480 –> 00:33:22,980
help find new homes for dogs and and other 
pets that are abandoned by are their owners  

323
00:33:23,820 –> 00:33:30,300
um so a great cause and a really delicious beer 
yeah yeah this is we like we said we’ve featured  

324
00:33:30,300 –> 00:33:34,260
this in corporate events quite a few times because 
we just keep coming back to it it’s like this is  

325
00:33:34,260 –> 00:33:40,740
a great a great embryo and I just threw in the 
chat there that this is as much as like the last  

326
00:33:40,740 –> 00:33:45,660
one would pair very well with fish and chips and I 
think we put that in our you know sex Scout report  

327
00:33:46,620 –> 00:33:51,360
um this is really what I want with fish and chips 
and I think it’s because of that like malt with  

328
00:33:51,360 –> 00:33:57,120
the fish and chips and this feels bulkier and like 
it feels like a good complement to it is that what  

329
00:33:57,120 –> 00:34:02,100
I suggested I think on the last one on the on the 
first one golden ale which I do think would be  

330
00:34:02,100 –> 00:34:06,420
great with fish and chips because it’s bright and 
effervescent and like lovely yeah but this is the  

331
00:34:06,420 –> 00:34:10,740
one that because I feel like it almost replace the 
malt with the french fries and everything for me  

332
00:34:12,240 –> 00:34:18,600
yeah exactly drink with purpose Kristin 
we love it yeah that’s you know that  

333
00:34:19,860 –> 00:34:26,100
purpose of what we do is you know like not 
only a purpose of getting back to the animals  

334
00:34:26,100 –> 00:34:34,080
but like drinking thoughtfully and drinking 
you know drinks like you care exactly mm-hmm

335
00:34:38,280 –> 00:34:46,500
yeah I really like this one a lot are we on 
our third step of nosing yeah so as Suzanne was  

336
00:34:46,500 –> 00:34:53,580
suggesting with beers it’s nice to be able to just 
Splash and pop off what you’re drinking uh and put  

337
00:34:53,580 –> 00:34:58,920
your hand over a big glass and let it collect 
there I’ll showcase I’ll be on a wait for you

338
00:35:04,740 –> 00:35:12,420
take a little inhale and that’s the best time 
to be looking at those beer Wheels right that  

339
00:35:12,420 –> 00:35:20,400
we shared earlier having something like that 
as a visual aid in front of you in that moment  

340
00:35:20,400 –> 00:35:28,500
is highly recommended your sense of smell is 
something that is um generally underutilized  

341
00:35:28,500 –> 00:35:33,960
it’s not really needed in today’s day and age 
the way it might have been you know 20 000  

342
00:35:33,960 –> 00:35:39,900
years ago with the cavemen arrows and if you smell 
everything for you to make sure is this poisonous  

343
00:35:40,860 –> 00:35:46,020
um am I tracking the right animal is it gonna 
is it tracking me uh do I need to turn around  

344
00:35:46,020 –> 00:35:50,580
to get a bigger spear um that’s actually and 
what he’s talking about right now that’s one  

345
00:35:50,580 –> 00:35:57,840
of the reasons it’s often so impressive to us 
everyday commoners win sommeliers and people who  

346
00:35:57,840 –> 00:36:04,500
have trained their nose can stick their nose in a 
glass of something and say you know stew cherries  

347
00:36:04,500 –> 00:36:09,960
with a hint of lavender and we’re just like what 
like because we’re not training it regularly we  

348
00:36:09,960 –> 00:36:16,200
don’t use our nose like that we don’t have to 
identify smells without seeing the thing and  

349
00:36:16,200 –> 00:36:24,060
when you train your nose you do you know when you 
were training to become a sommelier you were kind  

350
00:36:24,060 –> 00:36:30,300
of creating the greatest memories yeah it’s like 
I mean it’s like studying for any kind of test you  

351
00:36:30,300 –> 00:36:37,200
have to like continually expose yourself to the 
information to be able to retain it and then uh  

352
00:36:37,200 –> 00:36:43,020
regurgitate it I guess uh so I haven’t walked 
through the grocery stores and like put sage  

353
00:36:43,020 –> 00:36:49,680
in his nose and be like a stage called sage and 
because you’re trying to get your brain to just  

354
00:36:49,680 –> 00:36:55,320
like doing flashcards exactly uh and the more you 
do it you know just like practicing free throws  

355
00:36:55,320 –> 00:37:01,920
it is something that you can get better at um so 
if you’re curious that would be my recommendation  

356
00:37:01,920 –> 00:37:10,320
smell everything smell it all and when you do 
take a moment and kind of like clear your mind  

357
00:37:11,160 –> 00:37:18,900
and just focus exclusively on what you smell and 
this is where those wrap it up and tuck it away  

358
00:37:19,920 –> 00:37:26,160
and then you’ll bring it back and this is where 
those Wheels can be very helpful because when  

359
00:37:26,160 –> 00:37:31,500
you’re first starting out with this it’s very hard 
to even come up with a single thing you’ll get it  

360
00:37:31,500 –> 00:37:36,000
but it’ll be gone and if you have something to 
reference in front of you then you can land on  

361
00:37:36,000 –> 00:37:40,560
something and then smell it again and try to find 
it and kind of keep doing it and while this might  

362
00:37:40,560 –> 00:37:44,340
seem silly to some of you and I might say like why 
am I going to waste my time doing that who cares  

363
00:37:44,340 –> 00:37:51,180
like like we said your nose is like 80 of what 
you taste so imagine if your sense of smell got  

364
00:37:51,180 –> 00:37:56,400
better if you were as you were bringing a drink 
to your mouth you were like oh wow that smells  

365
00:37:56,400 –> 00:38:01,980
like XYZ then what you’re tasting is going to 
be all that much more compelling and interesting  

366
00:38:02,940 –> 00:38:07,200
um so we we highly recommend it and the more 
you do it with someone like the more you just  

367
00:38:07,200 –> 00:38:12,720
like articulate out loud as you’re drinking like 
does this smell like Bubble Yum to you and that’s  

368
00:38:12,720 –> 00:38:19,140
a totally a thing like the more outlandish it 
is the more like just visceral that like oh my  

369
00:38:19,140 –> 00:38:23,820
God it smells like pop rocks whatever the heck of 
that right like that’s like the most interesting  

370
00:38:23,820 –> 00:38:28,320
place to start so don’t ever be ashamed of like 
that’s probably not what this smell is like who  

371
00:38:28,320 –> 00:38:32,820
cares like that that doesn’t matter um because 
what your brain is doing is it’s connecting  

372
00:38:33,600 –> 00:38:39,060
you know what technically I don’t know give me 
something like what technically honey smells  

373
00:38:39,060 –> 00:38:45,240
like versus the chemical composition of this 
beer the chromosomes are there’s a few of them  

374
00:38:45,240 –> 00:38:49,620
that are kind of similar to honey and your brain 
is connecting the dots and approximating that kind  

375
00:38:49,620 –> 00:38:54,420
of smells like for me there’s not actually 
honey in it but that’s what’s happening you  

376
00:38:54,420 –> 00:39:00,720
know maybe there’s a carbon chain that’s missing 
it’s close yeah and that’s the shared language  

377
00:39:00,720 –> 00:39:05,460
that’s the problem that’s it’s one of the 
biggest challenges we can all collectively  

378
00:39:05,460 –> 00:39:14,400
as a society as Humanity agree you know with 
you know language barriers excluded that green  

379
00:39:15,960 –> 00:39:21,360
because of St Patrick’s Day is green right 
we can all say like yep that’s green I can  

380
00:39:21,360 –> 00:39:24,480
recognize that screen that’s green it’s the 
shades of green there’s Hues the green there’s  

381
00:39:24,480 –> 00:39:36,720
tones of green but it’s green um there’s flavors 
we can kind of all agree on the the basic flavors  

382
00:39:37,980 –> 00:39:48,180
salty sour Bitter Sweet Umami um I feel like 
umami’s still kind of hard for some people but  

383
00:39:48,180 –> 00:39:56,580
everything that smells related is and it’s it’s an 
analogy it smells like something it doesn’t smell  

384
00:39:56,580 –> 00:40:05,340
of anything I mean it smells of like Tetra Nitro 
toluene no that’s I don’t know I don’t even know  

385
00:40:05,340 –> 00:40:11,220
what’s happening yeah I’m like I don’t know what 
that is it smells of a chemical but being able to  

386
00:40:12,600 –> 00:40:18,000
relate that to something else because so many 
Smalls are a combination of multiple smells  

387
00:40:18,000 –> 00:40:25,320
that define an individual components anyway 
smoking alcohol honestly we could spend hours  

388
00:40:25,320 –> 00:40:30,000
just talking about smell and Evan in particular 
because it is such a big component of this so  

389
00:40:31,140 –> 00:40:36,180
um all right this next trivia question 
here if you read your SipScout report  

390
00:40:36,180 –> 00:40:40,860
you have a leg up so it’s a nice little test 
for us who’s reading their SipScout reports  

391
00:40:41,820 –> 00:40:47,640
um kill Kenny is the right answer for this one and 
that’s where you know if you read this at Seattle  

392
00:40:47,640 –> 00:40:52,440
Court we talked a little bit about how Kilkenny 
was once the like capital of brewing in Ireland  

393
00:40:52,440 –> 00:40:58,620
and then all of these breweries started closing 
and then Sullivan’s brought it back um and if  

394
00:40:58,620 –> 00:41:03,720
you’re wondering why our beers are disappearing as 
we do this uh if you wanna so sometimes you know  

395
00:41:03,720 –> 00:41:07,140
we get the question of like I don’t really want 
to drink four beers in one night what do I do  

396
00:41:07,920 –> 00:41:13,380
um so the way to keep the carbonation carbonated 
even though it’s open is to keep it cold so we  

397
00:41:13,380 –> 00:41:17,400
have an ice bucket right below us and so as we’re 
moving through them we’re just dropping it back  

398
00:41:17,400 –> 00:41:22,020
in the ice bucket so feel free to throw it back in 
the fridge and then you can kind of keep enjoying  

399
00:41:22,020 –> 00:41:26,340
it later because you’re not going to drink all 
of them right now which no judgment if you are  

400
00:41:26,340 –> 00:41:30,300
going to drink them all right now that’s totally 
up to you if you’ve got a bottle of champagne that  

401
00:41:30,300 –> 00:41:34,860
you opened and you’re not planning on finish 
it leave it in the ice bucket it’ll probably  

402
00:41:34,860 –> 00:41:39,180
still be carbonated the next morning and you 
can have mimosas should you put like a little  

403
00:41:39,180 –> 00:41:43,500
something in the opening honestly like a little 
paper towel or something even not really nothing  

404
00:41:43,500 –> 00:41:48,360
that unless it seals it and it’s the pressure 
of it and it’s like pressure capable yeah

405
00:41:48,960 –> 00:42:00,780
carbon dioxide in solution instead 
of releasing the more you know

406
00:42:04,520 –> 00:42:11,460
[Music] all right we have our next poll up and 
we’ve got our next beer up yes so this is also  

407
00:42:11,460 –> 00:42:19,980
an Irish Red Ale this one’s an actual Irish Red 
Ale instead of one that they call it Amber Al uh  

408
00:42:19,980 –> 00:42:25,980
despite the fact that it’s an English radio um 
and I would say I’m going to pour this in mind  

409
00:42:25,980 –> 00:42:33,540
because I want to compare the colors so these two 
good idea yeah thanks who did it an Irish Red Ale  

410
00:42:34,500 –> 00:42:43,920
and a stout dry Irish Stout in particular would 
probably be the most like individually Irish  

411
00:42:44,520 –> 00:42:49,980
kind of fears that you would find out there um 
many of the beers that you would find in Ireland  

412
00:42:49,980 –> 00:43:00,480
are not red or a dry Stout but they really did a 
great job at kind of defining red ales and Stouts  

413
00:43:00,480 –> 00:43:06,660
so that most people that make red elves and Stouts 
outside of Ireland are mimicking Irish style  

414
00:43:08,520 –> 00:43:16,620
let’s get married pretty similar crikey they can’t 
even tell them apart pretty darn similar yeah for  

415
00:43:16,620 –> 00:43:23,400
sure all right so our next poll question I’m 
just gonna pop us through this one because it’s  

416
00:43:23,400 –> 00:43:28,320
a pretty straight forward one here the Gaelic 
word for beer y’all better not miss this one  

417
00:43:29,100 –> 00:43:36,060
well not every not everyone got it oh no but 
they’re all they’re all alcohol related so I  

418
00:43:36,060 –> 00:43:42,720
don’t know how to you you do better with I don’t 
know our Gaelic is this is that I mean we’re gonna  

419
00:43:42,720 –> 00:43:49,440
say I know the Gaelic term that I already know I 
don’t know like pronunciation guidelines next time  

420
00:43:49,440 –> 00:43:58,740
we know we’ll have to look up the how to say yeah 
true but so the yolk means drink and Gaelic want  

421
00:43:58,740 –> 00:44:08,340
to drink all right um I think we can all guess 
means alcohol um and BR or however I might be  

422
00:44:08,340 –> 00:44:12,960
butchering and I’m really sorry if I’m returning 
it um is the correct answer so that’s beer  

423
00:44:13,620 –> 00:44:18,600
um so now next time you’re in Ireland 
you can you can order your beer properly  

424
00:44:20,460 –> 00:44:25,380
by the way has anyone watched the first 
episode of Ted lasso I know this isn’t  

425
00:44:25,380 –> 00:44:28,440
the same country but I’m just kind of big we 
haven’t watched it yet and it just came out  

426
00:44:28,440 –> 00:44:32,400
yesterday are you guys aware that Ted lasso 
is back season three just came back yesterday  

427
00:44:33,180 –> 00:44:38,580
I think we’re gonna watch it tonight we’re very 
excited we’re only one cut we’re only one country  

428
00:44:38,580 –> 00:44:44,160
away we’re right we’re right there we’re so 
close oh my gosh the Irish would be furious  

429
00:44:45,960 –> 00:44:49,980
I’m just saying geographically I’m 
saying it’s the same the same country  

430
00:44:51,120 –> 00:44:57,960
I am excited all right I haven’t tasted it 
yet because you have anything to go out here  

431
00:44:59,040 –> 00:45:03,540
let me go back to this one oh this smells very 
different though so this is this can be kind of  

432
00:45:03,540 –> 00:45:08,700
fun to do um we often recommend having especially 
if you have small glasses having them ports you  

433
00:45:08,700 –> 00:45:14,880
can kind of compare contrast despite them being 
very similar in color the nose is pretty different  

434
00:45:15,660 –> 00:45:20,340
like this is a this almost is what’s the ABV 
on this one versus that one because this one  

435
00:45:20,340 –> 00:45:26,580
smells like it like hits a little harder and 
it’s actually um lighter The Mulligans size  

436
00:45:26,580 –> 00:45:32,340
six interesting the uh it’s like alohara’s is four 
three does anyone else get that like I feel like  

437
00:45:32,340 –> 00:45:39,300
the Irish um the O’Hara’s Irish Red smells 
boozier to me hmm I feel like it’s multi or  

438
00:45:39,300 –> 00:45:46,080
I feel like it’s deeper I feel like this one is 
smelling a little bit more like pop driven sure  

439
00:45:46,800 –> 00:45:54,240
but what about are Scottish ales like really kind 
of multi-loosy there’s something that smells very  

440
00:45:54,240 –> 00:46:02,160
much like to be pretty uh High acne yeah that’s 
almost what this smells like to me and very good

441
00:46:03,120 –> 00:46:10,860
deeper notes to it this is I feel like there’s 
more like molasses and and chicory like on that  

442
00:46:10,860 –> 00:46:18,660
scale of like The Malt wheel this is skewing 
towards you know past the toasty ended things

443
00:46:22,800 –> 00:46:29,220
so because it’s only a few hours away the 
next poll has to do with St Patrick’s Day  

444
00:46:30,000 –> 00:46:38,640
and uh if any of you have visited any of these 
cities on St Patrick’s Day you would guess that  

445
00:46:38,640 –> 00:46:45,960
they had something they all care yeah about St 
Patrick’s Day for sure um I’m from Massachusetts  

446
00:46:45,960 –> 00:46:51,000
so I definitely I have always guessed Boston 
that’s always been my guess of like of course  

447
00:46:51,000 –> 00:46:55,740
and for everything right St Patrick’s Day what’s 
the most important city in the country Boston

448
00:46:59,040 –> 00:47:03,300
dependent of anything Irish question about Boston

449
00:47:05,520 –> 00:47:12,420
um but this particular question it’s pretty 
interesting we’re gonna we’re gonna get  

450
00:47:12,420 –> 00:47:16,680
into some history on this one because it’s 
yeah it’s a pretty interesting one for sure  

451
00:47:17,280 –> 00:47:22,080
does anyone have any fun St Patrick’s Day 
plans do you guys celebrate St Patrick’s Day  

452
00:47:22,920 –> 00:47:27,060
I feel like you know back when we were all 
in college we all probably certainly did but  

453
00:47:27,060 –> 00:47:32,280
I don’t know we like I really like St Patrick’s 
Day partially because I really like to make Irish  

454
00:47:32,280 –> 00:47:36,300
soda bread which I don’t know that I have all the 
ingredients to make it for tomorrow but if you’ve  

455
00:47:36,300 –> 00:47:40,860
never made Irish soda bread Kristen I know I see 
that you’re here um and I know you’re a baker  

456
00:47:40,860 –> 00:47:46,860
have you made Irish soda bread before because 
it is glorious like it’s because it’s sweet  

457
00:47:46,860 –> 00:47:54,540
and savory and so Irish soda bread the leavening 
um in Irish soda bread is baking soda instead of  

458
00:47:55,260 –> 00:48:01,740
yeast um and then it has Caraway in it which is 
kind of the Savory component but then it also  

459
00:48:01,740 –> 00:48:07,260
has either currants or raisins in it but I love it 
with golden raisins so golden raisins and Caraway  

460
00:48:07,260 –> 00:48:12,660
and soda bread is so good and then you just like 
put it in the toaster oven in the morning and put  

461
00:48:12,660 –> 00:48:18,300
a little butter and honey on it and it is magical 
I love it it’s really really quite delicious  

462
00:48:18,300 –> 00:48:24,300
I feel like I like St Patrick’s Day 
when I live somewhere where there’s  

463
00:48:25,440 –> 00:48:34,500
uh what I feel like is an authentic feeling Public 
House like that really celebrates and I feel like  

464
00:48:34,500 –> 00:48:39,900
the delineation between calling from a pub and a 
public house even though that’s what it’s short  

465
00:48:39,900 –> 00:48:48,060
for it’s helpful like a public house in my mind is 
really a place that is kind of a community center  

466
00:48:49,560 –> 00:48:57,420
um where there’s a lot of regulars they you 
know know one another and they can come there  

467
00:48:57,420 –> 00:49:02,760
for support and they can come there to air 
Grievances and uh you know they might get  

468
00:49:02,760 –> 00:49:07,440
a little ribbing and they might get a 
hug what’s the word for ribbing Annie  

469
00:49:07,440 –> 00:49:14,220
oh uh so Evan actually worked at an Irish 
bar an Irish Pub for a while right Rosie  

470
00:49:14,220 –> 00:49:19,200
McCaffrey’s Rosie McCaffrey’s when he was in 
college uh yeah and I you know I’d been like  

471
00:49:19,200 –> 00:49:25,380
there a couple nights a week my friend of mine was 
the GM and he needed help uh on the busy nights  

472
00:49:26,520 –> 00:49:30,840
um and yeah it was a it was an 
interesting experience because  

473
00:49:32,520 –> 00:49:36,120
you know I had been to what were quote 
unquote pubs before but this was the  

474
00:49:36,120 –> 00:49:42,360
first time I’d been the one that really felt 
like there was that sense of community to it  

475
00:49:43,200 –> 00:49:48,660
um and that that made me like I like 
St Patrick’s Day a lot more sure  

476
00:49:49,380 –> 00:49:58,680
um of course because while working there on St 
Patrick’s Day was a nightmare it was the most like

477
00:50:00,900 –> 00:50:06,120
debilitating everything sure I had a hat like 
this on and it would be like this the whole  

478
00:50:06,120 –> 00:50:10,740
time so that nobody could try and make icons 
I hate bartenders like you and when I was kind  

479
00:50:10,740 –> 00:50:16,860
of when I was done with what I was doing I would 
look around and see who was ready hide some more  

480
00:50:17,460 –> 00:50:24,600
and they had their money ready and they knew 
what their friends wanted and then you won uh  

481
00:50:25,740 –> 00:50:31,560
but outside of actually St Patrick’s Day just the 
sentiment of the idea of that kind of communal  

482
00:50:31,560 –> 00:50:41,040
space um was something that I I really became 
fond of um yeah slagging is the term sliding  

483
00:50:41,040 –> 00:50:49,440
or this one’s even better taking the piss Ed 
taking the piss out of someone was basically like  

484
00:50:51,060 –> 00:50:56,520
deflating their ego giving them a hard 
time teasing them joshing them you know  

485
00:50:56,520 –> 00:51:04,080
giving them like a little and in those kind 
of like communal spaces where everybody knows  

486
00:51:04,080 –> 00:51:12,960
each other it’s it’s very commonplace um but for 
somebody that is not yet initiated can be kind of  

487
00:51:13,560 –> 00:51:18,000
kind of off-putting kind of well it seems like 
you walk into a bar and you don’t know about  

488
00:51:18,000 –> 00:51:22,800
this and you don’t know anyone and they’re just 
like you’re ready like what are you doing you  

489
00:51:22,800 –> 00:51:27,900
don’t know what you want yet like and they’re just 
kind of like almost rude to you and I found myself  

490
00:51:27,900 –> 00:51:33,240
doing it like people would walk in and they they’d 
order a beer and then I’d bring the beer back and  

491
00:51:33,240 –> 00:51:36,180
then be like and then can I get a beer from my 
friend and I’d be like why didn’t you order that  

492
00:51:36,180 –> 00:51:41,280
when you ordered your beer that must be so fun 
about having the beer back and then and I’d be  

493
00:51:41,280 –> 00:51:46,920
like four dollars and I’m like wait why don’t 
you have your money ready yet must be so fun

494
00:51:49,980 –> 00:51:54,240
the best part is that when they would 
be like kind of like put off by it  

495
00:51:54,840 –> 00:52:00,720
you know uh Tony sitting at the bar stool right 
next to him would be like come on man what are you  

496
00:52:00,720 –> 00:52:05,220
new here where’s your money like why don’t you 
have your money ready yeah that’s great I love  

497
00:52:05,220 –> 00:52:14,340
it so it was and and it was never like meant 
to like make someone feel bad it was ripping  

498
00:52:14,340 –> 00:52:19,560
yeah but but taking the piss out of someone 
was something that I had a real hard time  

499
00:52:19,560 –> 00:52:26,220
understanding terminology and the crazies like 
hey and so somebody might like have been given  

500
00:52:26,220 –> 00:52:33,600
a hard time for the course of the evening and go 
home and be like boy dear they were really taking  

501
00:52:33,600 –> 00:52:39,600
the piss out of me last night at Rosie’s and 
you’re like wait what what does that mean anyway  

502
00:52:41,100 –> 00:52:44,700
um yeah Kristen you’re right it is a super fast 
bread to make so when people think of making  

503
00:52:44,700 –> 00:52:49,680
bread it’s often like a whole thing but this 
is a very easy just like quick baking project  

504
00:52:51,060 –> 00:52:59,040
um yeah Scotch ales I think Scotch ales really 
are defined by high ABV and High multiness  

505
00:52:59,640 –> 00:53:04,860
um are really the two things that define them 
and I feel like there was some connection between  

506
00:53:04,860 –> 00:53:11,400
English strong ales originally and like where 
Scottish ales came from that English strong nails  

507
00:53:11,400 –> 00:53:19,800
which are also High ABV um and that in Scotland 
they would kind of like almost caramelize or burn  

508
00:53:19,800 –> 00:53:26,460
the sugar that was making the beer that gave 
it that like super overpowering and I would be  

509
00:53:26,460 –> 00:53:36,000
surprised of literally adding caramel prior to 
fermentation would have you know one than even  

510
00:53:36,000 –> 00:53:42,840
recognized or two outlawed but like that elevated 
booziness by doing something as simple as that  

511
00:53:42,840 –> 00:53:50,280
would also kind of complement that characteristic 
flavor of an English chongo um all right before we  

512
00:53:50,280 –> 00:53:55,980
crack into our there’s no scotch in it no there is 
no scotch in it but yeah so it does or originate  

513
00:53:55,980 –> 00:54:00,420
in Scotland that’s not why it’s boozy they don’t 
just like lug a little bit of whiskey in there  

514
00:54:00,420 –> 00:54:06,600
and send it out all right before we crack into our 
fourth beer let’s do this fun trivia question here  

515
00:54:07,680 –> 00:54:13,320
um so I’m just gonna walk through all of them 
here and let me just tell you y’all got it wrong

516
00:54:15,660 –> 00:54:19,620
um so yeah Boston is definitely like a 
great guest New York is a great guest  

517
00:54:19,620 –> 00:54:25,020
Savannah and St Augustine like what so 
say Augustine Florida is the right answer  

518
00:54:25,020 –> 00:54:30,240
because but wait well it depends what you’re 
defined but everywhere that I’ve looked this  

519
00:54:30,240 –> 00:54:34,980
is what they say the qualifications for 
all four of these can be argued for sure  

520
00:54:35,820 –> 00:54:40,200
um because you know when was are we talking 
post 1776 when the United States is actually  

521
00:54:40,200 –> 00:54:45,000
right like so no we’re not we’re just talking 
about the land mass of the United States and  

522
00:54:45,000 –> 00:54:52,260
St Augustine Florida had the very first ever 
recorded St Patrick’s Day Parade in 1601. not  

523
00:54:52,260 –> 00:54:56,820
Diggity 1601 was the very first recorded St 
Patrick’s Day Parade in the world actually  

524
00:54:57,840 –> 00:55:04,800
um and then let’s see what was next I think 
Boston was next so in 1737 it was still a British  

525
00:55:04,800 –> 00:55:10,260
American colony and it was actually a dinner 
held by the charitable Irish Society which is the  

526
00:55:10,260 –> 00:55:15,480
oldest Irish Society in America and they still 
hold a dinner on March 17th every single year  

527
00:55:15,480 –> 00:55:21,660
so that’s been going on since 1737 which blows 
my freaking mind that that’s like that’s crazy  

528
00:55:22,860 –> 00:55:29,520
um and then New York is considered the oldest and 
largest St Patrick’s Day Parade in the world since  

529
00:55:29,520 –> 00:55:36,480
1762. so while St Augustine had one in 1601 I’m 
imagining it wasn’t continuous whereas New York  

530
00:55:36,480 –> 00:55:42,060
City has kind of been doing it since 1762 and 
then Savannah Georgia is kind of I don’t know  

531
00:55:42,060 –> 00:55:46,560
like that seemed odd to me I mean Savannah Georgia 
and the same vein as Saint Augustine because  

532
00:55:47,220 –> 00:55:55,140
the you know that’s where that’s where people that 
were immigrating you know colonists first arrived  

533
00:55:55,140 –> 00:56:02,040
on the shores after coming up from yeah you know 
the the Caribbean and so they are known for having  

534
00:56:02,040 –> 00:56:07,920
just a huge St Patrick’s Day celebration and 
they’ve been doing it since 1813 which is also  

535
00:56:07,920 –> 00:56:11,880
a very long time so they’re actually the only 
one host the United States actually becoming  

536
00:56:11,880 –> 00:56:20,940
the United States um but regardless uh no not 
as big as New York but the influx of people  

537
00:56:20,940 –> 00:56:27,960
that come to Savannah for the St Patrick’s Day 
celebration there um to my recollection roughly  

538
00:56:27,960 –> 00:56:34,020
doubles the size of the city which is Bonkers 
you know the St Patrick’s Day celebration in New  

539
00:56:34,020 –> 00:56:39,120
York I would imagine is a lot of New Yorkers and 
nevertheless the city is big enough that even if  

540
00:56:39,120 –> 00:56:47,880
there’s a ton of people that come in the influx 
is not percentage-wise sure anyway now all uh  

541
00:56:47,880 –> 00:56:52,080
cities that really appreciate St Patrick’s Day and 
Chicago also really appreciate St Patrick’s Day  

542
00:56:52,080 –> 00:56:58,260
with them dying their River green every year does 
anyone have any guesses about how many pounds of  

543
00:56:58,260 –> 00:57:03,240
vegetable dye this is not a trivia question that’s 
going to be up there I’m just I’m going Rove here  

544
00:57:03,240 –> 00:57:11,760
how many pounds of vegetable dye it takes to dye 
the Chicago River Green seven Evan’s answer you’re  

545
00:57:11,760 –> 00:57:18,600
not supposed to answer the sevens of things that 
have a quantity in them sure I’ll ask you like  

546
00:57:18,600 –> 00:57:22,200
Irish beer yeah I’ll just ask Evan like what’s 
the weather going to be like today and he’s like  

547
00:57:22,200 –> 00:57:29,040
seven that’s it this is like some snarky 
answer to everything about snark nonsense

548
00:57:31,080 –> 00:57:32,460
Earnest yeah

549
00:57:35,400 –> 00:57:38,460
oh everyone voted on this last one real quick  

550
00:57:39,060 –> 00:57:43,680
everyone knew the answer immediately 100 we 
got 100 right on the first one here this is  

551
00:57:43,680 –> 00:57:52,140
the first one I got 100 right belongs yes I 
ever Scout exactly often served nitrogenated

552
00:57:55,200 –> 00:58:01,920
so to Die the Chicago River green every year it 
takes 40 pounds of vegetable dye which actually  

553
00:58:01,920 –> 00:58:08,040
didn’t seem like that much to me but I guess I 
don’t know how like is this a solid vegetable  

554
00:58:08,040 –> 00:58:13,140
dye or is this already like liquid is this 
like you know the I don’t know the the dye  

555
00:58:13,140 –> 00:58:19,020
that you get for like baking I’m not Liquid Plus 
I didn’t get those details so curiously enough  

556
00:58:19,740 –> 00:58:24,240
despite this last trivia question oh wait 
Kristen Savannah dies the river green  

557
00:58:25,200 –> 00:58:28,440
interesting yeah they do it too oh 
they didn’t know that I didn’t I I  

558
00:58:28,440 –> 00:58:32,520
actually think I knew there was like anybody 
else would do well a river yeah Savannah  

559
00:58:33,300 –> 00:58:37,200
yeah the River District that’s a big Delta right 
there I’ve never been to Savannah it’s one of the  

560
00:58:37,200 –> 00:58:44,880
places that I’ve always said that I want to go I 
always joke that you know women everywhere else  

561
00:58:44,880 –> 00:58:50,700
when it’s like sweaty and humid and we just look 
gross and in the South they just look like sexy  

562
00:58:50,700 –> 00:58:57,420
and like sultry all the time for some reason they 
like manage the humidity because they live whereas  

563
00:58:57,420 –> 00:59:01,680
we all just look like Natt and down and like oh my 
God it’s so hot in the southerners just looks like  

564
00:59:01,680 –> 00:59:07,920
sexy and I mean sultry in the in the summer so 
curiously enough despite the fact that all of you  

565
00:59:07,920 –> 00:59:17,400
answered the last question correctly this is an 
example of an Irish Stout that is not nitrogenated  

566
00:59:18,420 –> 00:59:24,420
wait can you get nitrogenated in the cans yeah 
Guinness came up with a technique of doing that  

567
00:59:24,420 –> 00:59:33,720
in like the mid 90s um but to point out the detail 
of the answer given there is that it’s a draft  

568
00:59:33,720 –> 00:59:41,040
Irish Stout so that’s topically how you address 
nitrogenate right yeah it’s a lot easier to hook  

569
00:59:41,040 –> 00:59:48,840
up a nitrogen tank to your tax system than to use 
the little widgets that you may or may not have  

570
00:59:49,440 –> 00:59:56,100
seen experienced enjoyed with a Guinness or about 
intend or Murphy’s or any number of other uh yeah  

571
00:59:56,100 –> 01:00:00,960
wait does anyone else throw it in the oh yeah I 
like that person southern women don’t slightly  

572
01:00:00,960 –> 01:00:09,600
perspire I like it yeah um does anyone know how 
they nitrogenate in the can like can you throw  

573
01:00:09,600 –> 01:00:14,640
something away no I don’t think you did okay I 
don’t think you did because I was blown away like  

574
01:00:14,640 –> 01:00:19,200
I didn’t understand this like I knew there was 
kind of always something going on in there but  

575
01:00:20,400 –> 01:00:28,020
I don’t understand it it’s real weird I wish we 
had I we should have got to get us to show it yeah  

576
01:00:29,160 –> 01:00:32,400
but Guinness isn’t craft so we 
can’t do that you know sorry

577
01:00:34,560 –> 01:00:38,760
um it’s pretty neat so basically there’s 
this thing called widget it’s a little ball  

578
01:00:38,760 –> 01:00:46,380
and inside the ball there’s a predetermined 
amount of nitrogen pressurized into canister  

579
01:00:47,160 –> 01:00:56,160
and the whole canning process takes place in the 
pressurized environment and the uh the the widget  

580
01:00:56,160 –> 01:01:04,020
doesn’t open under the pressurized environment 
that it’s canned in so it’s put into the can  

581
01:01:04,860 –> 01:01:13,740
sealed the beer is placed in the can the lid is 
placed on the can and then it goes outside of  

582
01:01:13,740 –> 01:01:19,560
the pressurized environment but because the 
can is sealed at that time it doesn’t uh it  

583
01:01:19,560 –> 01:01:26,100
doesn’t matter and then when you pop the lid of 
the can the pressure inside of the can releases  

584
01:01:26,100 –> 01:01:31,800
matching the environmental like atmosphere 
pressure which means that the pressure on  

585
01:01:31,800 –> 01:01:39,960
the widget becomes such that it can pop open 
and eject all of its nitrogen into the beer  

586
01:01:40,680 –> 01:01:46,140
which means that as soon as you open it you have 
to turn the can upside down so it’s the nitrogen  

587
01:01:46,140 –> 01:01:51,540
stays in the can pressurizing the beer in 
the can as it pours out into your glass

588
01:01:53,640 –> 01:01:58,920
so if you’ve ever had a cat if you’ve ever had a 
can of Guinness it’s that little like ball that’s  

589
01:01:58,920 –> 01:02:04,080
basically Left Behind after you pour your and 
so crack open like open up the can and get that  

590
01:02:04,080 –> 01:02:09,540
little ball out and take a look at it because it’s 
it’s really pretty cool like it’s a it’s a cool  

591
01:02:09,540 –> 01:02:14,700
Innovation for sure to allow you to have this 
nitrogenated kind of experience whatever I can

592
01:02:18,660 –> 01:02:25,800
all right we did it we tricked them we tricked 
them good we’re talking about irish beers we’re  

593
01:02:25,800 –> 01:02:29,940
talking about St Patrick’s Day the first 
European beer import after prohibition  

594
01:02:29,940 –> 01:02:36,120
was actually Heineken sorry um it isn’t 
a green bottle it’s from the Netherlands  

595
01:02:36,900 –> 01:02:42,060
um and so they had they were the first and they 
they’ve had a very strong strong hold on kind  

596
01:02:42,060 –> 01:02:46,860
of the import market in the United States for a 
very long time um so yeah was not Irish that one  

597
01:02:48,660 –> 01:02:58,740
um Let’s uh let’s talk about this this Irish out 
here though for a little bit because you know

598
01:03:00,840 –> 01:03:05,100
it’s few and far between that 
I feel like I drink a stout  

599
01:03:06,780 –> 01:03:15,420
that isn’t nitrogenated and what this 
does to like the texture is really kind  

600
01:03:15,420 –> 01:03:19,080
of interesting like the fact that it’s 
a little bit more lively on the time

601
01:03:22,680 –> 01:03:27,900
yeah versus like rich and velvety kind of 
yeah it like dances more instead of like  

602
01:03:27,900 –> 01:03:33,360
like a mousse or a cream kind of texture 
so it almost makes it seem like kind of  

603
01:03:33,360 –> 01:03:38,760
fruity there’s like this like kind of cherry or 
like I could see that the Cherry in particular  

604
01:03:39,780 –> 01:03:46,440
yeah and if you think about when you pour a 
Guinness in your glass how much foam and head  

605
01:03:46,440 –> 01:03:54,180
you have on them and that’s kind of a classic you 
know sure you get the little mustache um versus  

606
01:03:54,180 –> 01:04:00,780
this it dissipates very quickly um and so yeah it 
is it is more lively and more bright kind of than  

607
01:04:02,160 –> 01:04:08,520
yeah interesting to see that that take on on 
an Irish Stout and you know while it doesn’t  

608
01:04:08,520 –> 01:04:15,480
indicate uh yeah it does say dry I’m not 
gonna say like this feels a little bit richer  

609
01:04:16,980 –> 01:04:25,500
for me um and frankly I think it I think it is 
and that’s an interesting thing too so a lot of  

610
01:04:25,500 –> 01:04:30,300
people think the darker the beer the heavier 
it is you know like you hear a lot of people  

611
01:04:30,300 –> 01:04:34,440
say like oh I can’t drink those dark beers 
they’re too heavy but that’s not kind of a  

612
01:04:34,440 –> 01:04:42,300
misnomer oh yeah very much so with Guinness being 
a perfectly fine example um if any of you are  

613
01:04:43,440 –> 01:04:49,500
anticipating enjoying St Patrick’s Day tomorrow 
and happen to have a Guinness in your fridge yeah  

614
01:04:50,220 –> 01:04:55,080
um you might pull it out and take note of 
the fact that Guinness actually includes  

615
01:04:55,680 –> 01:05:02,220
nutritional information on the can because 
the alcohol percentage is low enough that  

616
01:05:02,220 –> 01:05:09,060
it is actually governed by the Food and Drug 
Administration instead of the what’s not the  

617
01:05:09,060 –> 01:05:15,720
ATF anymore what is it the ttb so anything 
below a certain alcohol percentage I think  

618
01:05:15,720 –> 01:05:24,240
it’s 4.5 [Music] it has to include nutritional 
information and Guinness part of the reason that  

619
01:05:24,240 –> 01:05:29,880
Guinness floats you you might have seen beers 
being served at an Irish Pub where Guinness is  

620
01:05:29,880 –> 01:05:35,940
poured on top of a lighter beer it looks pretty 
dramatic the reason it floats is because it’s  

621
01:05:35,940 –> 01:05:43,620
lighter in gravity because it’s only like 3.2 
percent alcohol you can really drink a lot of  

622
01:05:43,620 –> 01:05:52,380
Guinness and be very comparatively like if 
you feel particularly beautiful but as far  

623
01:05:52,380 –> 01:05:58,320
as consuming alcohol you can drink it’s it’s like 
going to Utah and drinking beer like it doesn’t a  

624
01:05:58,320 –> 01:06:04,440
lot of lower ABV yeah for sure and it is and your 
beer and you think it’s gonna like you know and  

625
01:06:04,440 –> 01:06:09,240
this is where the whole eating with your eye is 
kind of idea like you look at this and you’re like  

626
01:06:09,240 –> 01:06:13,920
that’s going to be heavy that’s a big piece it’s 
not gonna be a lot and then you take a sip of it

627
01:06:16,680 –> 01:06:22,320
and it’s really not it’s pretty light it’s pretty 
I mean this one has some weight a little bit more  

628
01:06:22,320 –> 01:06:29,760
than Guinness for sure but um yeah Michael I love 
where your head is at great Stout chocolate cake  

629
01:06:30,600 –> 01:06:34,860
send us a piece of that if you make it I 
mean I’m just gonna go get some Reese’s  

630
01:06:34,860 –> 01:06:41,640
Peanut Butter Cups and you eat it with this yeah 
that would be pretty delicious yeah I don’t love  

631
01:06:41,640 –> 01:06:46,260
I don’t love the can art on this one although I 
think they’re trying to look like O’Reilly’s oh  

632
01:06:46,260 –> 01:06:52,020
yeah like the O’Reilly’s oh yeah Auto Parts 
which again hey Riley yeah yeah oh really

633
01:06:55,860 –> 01:06:56,460
um that’s kind of fun

634
01:06:59,280 –> 01:07:03,120
oh this is this is a this is Africa that’s fun

635
01:07:06,360 –> 01:07:09,240
that’s so fun I don’t know I 
don’t know that oh man that’s  

636
01:07:09,240 –> 01:07:14,940
amazing the old like the old Guinness 
uh advertisements prescribing the health  

637
01:07:16,500 –> 01:07:21,960
um the health effects of Guinness or I 
mean alcohol in general for to some degree  

638
01:07:23,400 –> 01:07:29,520
um but this is a great beer question considering 
that we’ve got a stout in front of us now this is  

639
01:07:29,520 –> 01:07:35,400
not an oyster beer that we’re drinking right now 
but there are oyster beers are you guys familiar  

640
01:07:35,400 –> 01:07:40,800
with this are you familiar with oyster Scouts have 
you tried an oyster Stout it sounds real weird  

641
01:07:41,880 –> 01:07:46,560
um it is real weird honestly they’re delicious 
though because it’s really I feel like most of the  

642
01:07:46,560 –> 01:07:54,000
time it’s the oyster shells that are kind of more 
yeah oysters meat um but it lends this salinity  

643
01:07:54,000 –> 01:07:59,700
to a stout that kind of is really fascinating 
I was absolutely I saw quite a few of them out  

644
01:07:59,700 –> 01:08:03,780
there there are actually some American craft 
makers who make them now as well um the correct  

645
01:08:03,780 –> 01:08:10,860
answer to this one is porterhouse um yeah true 
Bob never find a liquor store in Utah it is hard  

646
01:08:12,120 –> 01:08:17,640
um but porterhouse makes a really pretty well 
renowned oyster beer to the fact that like when  

647
01:08:17,640 –> 01:08:21,720
they first launched it way back when they 
actually told people like not suitable for  

648
01:08:21,720 –> 01:08:28,320
vegetarians because there were oysters in the beer 
that they were making um and so they really lend  

649
01:08:28,320 –> 01:08:33,180
a nice salinity I was lucky enough to be in San 
Sebastian Spain at a brewery talking to them in  

650
01:08:33,180 –> 01:08:38,820
Spain is right on the coast and they have this 
great kind of seafood culture and they had made  

651
01:08:38,820 –> 01:08:44,760
an oyster Stout there with oysters that they kind 
of brought in fresh and man they’re they’re just  

652
01:08:44,760 –> 01:08:50,700
really delicious I really like oyster Stouts a lot 
um they sound weird but they’re quite compelling

653
01:08:54,900 –> 01:09:00,600
there’s only seven oh yeah seven seven 
the answer to everything I mean that  

654
01:09:00,600 –> 01:09:04,800
actually might be the answer how many 
liquor stores exist in Utah yeah yeah  

655
01:09:06,120 –> 01:09:10,560
it is a little challenging there circus they’re 
getting better they’re getting they’re getting a  

656
01:09:10,560 –> 01:09:15,120
little more a little more open to it and they 
have you know but then where they used to be  

657
01:09:16,620 –> 01:09:25,200
you used to have to get a membership to go into a 
bar oh I didn’t know that which means that if you  

658
01:09:25,200 –> 01:09:30,480
wanted to go into a bar you had to stand outside 
the bar and wait for someone to go into the bar  

659
01:09:30,480 –> 01:09:36,180
and ask them to sponsor you because in order 
to become a member you needed to have a sponsor  

660
01:09:37,500 –> 01:09:43,080
yeah wow wow I didn’t know that I felt like when 
we were in Utah a couple years ago like we drank  

661
01:09:43,080 –> 01:09:47,220
beer just and it was delicious beer like we 
had some local Utah beer and at restaurants  

662
01:09:47,220 –> 01:09:51,240
and bars and stuff but but we didn’t ever 
try to go to like a liquor store and like

663
01:09:53,700 –> 01:10:00,540
interesting oh even some restaurants 
require memberships interesting fascinating

664
01:10:03,600 –> 01:10:07,380
malt and chocolate flavor and beer 
I feel like this could be like a  

665
01:10:07,380 –> 01:10:12,540
trick question too because I I I’m not 
yeah Evan hasn’t seen all these four  

666
01:10:12,540 –> 01:10:17,760
questions what do you think the answer 
is you threw some stumpers in here huh

667
01:10:19,860 –> 01:10:24,060
if they’re saying they’re stumbers I’m quite 
proud I’m quite proud and a bit of chocolate  

668
01:10:26,040 –> 01:10:26,820
what’s your guess

669
01:10:30,120 –> 01:10:37,620
I’m gonna go with the popular vote which is what 
I’m not giving away what everybody voted for yet  

670
01:10:37,620 –> 01:10:42,840
all right oh we have everyone’s been throwing in 
we’ve got a lot of all y’all what are you throwing  

671
01:10:42,840 –> 01:10:50,220
in my little hairs no Guinness the last person 
who just loaded in there we got a Guinness yeah  

672
01:10:51,180 –> 01:10:57,120
yes what are you gonna do although I I don’t 
know that how to adhere a Celtics about so  

673
01:10:57,120 –> 01:11:00,120
I’m not sure that might have a little 
bit of chocolate in it too like you know  

674
01:11:00,780 –> 01:11:05,760
who knows all right we’re on to our Ferry 
it’s all a matter of perception right yeah  

675
01:11:05,760 –> 01:11:10,020
it’s subjective world all right we’re 
on to our last poll question hot diggity  

676
01:11:11,400 –> 01:11:17,100
how many olympic size swimming 
pools of Guinness but how many  

677
01:11:18,420 –> 01:11:25,860
how many million pints is an olympic size 
swimming pool do the math do the math well

678
01:11:30,420 –> 01:11:33,120
I’m not going to do that I’m 
going to have Google to the map no

679
01:11:35,820 –> 01:11:42,900
yeah this is a this is a good one did we finish 
all of our tasting techniques we might notice the  

680
01:11:42,900 –> 01:11:49,800
last one right that’s true so well two of them 
actually I guess the the second to last one is  

681
01:11:49,800 –> 01:11:55,860
all these trivia questions so so the second 
to last step of your tasting techniques is  

682
01:11:55,860 –> 01:12:01,020
obviously to take a sip and so we’ve been doing 
a lot of that and when you do take a sip you know  

683
01:12:01,020 –> 01:12:04,980
especially if you’re trying wine or whiskey or 
something where you’re a little more sheepish  

684
01:12:04,980 –> 01:12:08,880
and you’re like I’m not sure if I’m gonna like 
it Evan always likes to say Don’t just take a  

685
01:12:08,880 –> 01:12:12,660
little bird pack and put a little tiny bit 
in your mouth and then make a judgment on it  

686
01:12:13,440 –> 01:12:16,920
um you know you really need to get enough to coat 
your palette and really like think through it  

687
01:12:17,580 –> 01:12:23,520
um and you want to take two sips so the first sip 
that you ever take of something is just priming  

688
01:12:23,520 –> 01:12:27,120
your palette it’s just getting your mouth used 
to what that tastes like and especially if you’re  

689
01:12:27,120 –> 01:12:32,340
doing what we just did here tonight where you’re 
changing between beer one beer two beer three that  

690
01:12:32,340 –> 01:12:37,080
first sip of the next beer your mouth is just 
kind of like whoa that’s different what’s going  

691
01:12:37,080 –> 01:12:41,400
on there right so it’s not a really good sip to 
a valid weight so you want to just take that one  

692
01:12:41,400 –> 01:12:45,240
and when you take your first sip you actually want 
to kind of like hold it in your mouth a little bit  

693
01:12:45,240 –> 01:12:50,520
and gently swish it around so it touches the sides 
of your cheeks the roof of your mouth the fronts  

694
01:12:50,520 –> 01:12:54,840
of your gums under your tongue you really want 
to kind of like just get your whole mouth really  

695
01:12:54,840 –> 01:13:00,660
acclimated with what that new flavor profile 
is and then you want to swallow it down and  

696
01:13:00,660 –> 01:13:04,320
then you want to take a second step and on that 
second step now that you’re acclimated is when  

697
01:13:04,320 –> 01:13:08,520
you can really start to assess like do I like it 
does it taste like the way I thought it was going  

698
01:13:08,520 –> 01:13:13,380
to taste based on what it smelled like um and so 
that’s where you want to really assess on your sip

699
01:13:15,900 –> 01:13:24,060
and then the last step is saber or spit and so 
either one is totally acceptable so you can spit  

700
01:13:24,060 –> 01:13:29,220
if you’re just pasting for you know academic 
reasons and really trying to understand what  

701
01:13:29,220 –> 01:13:34,800
it tastes like um but the reason why this 
last step is important is because the finish  

702
01:13:34,800 –> 01:13:39,120
so when you swallow something or have it in 
your mouth for a minute and then spit it out  

703
01:13:39,900 –> 01:13:47,340
what’s going on in your mouth for the next five 
seconds ten seconds 30 seconds minutes right and  

704
01:13:47,340 –> 01:13:51,900
that’s that’s called the finish the finish of the 
drink that you just had and we’ve all had things  

705
01:13:51,900 –> 01:13:58,680
where we’ve taken a sip of something and we’ve 
you know really like taken a sip and then we are  

706
01:13:58,680 –> 01:14:04,920
like oh like as we swallow it down where it has 
a bite or it feels like out of balance or kind of  

707
01:14:04,920 –> 01:14:10,440
like jar sauce in some way yeah right something 
something like and so that can be a very good  

708
01:14:10,440 –> 01:14:15,120
indicator that something’s out of balance and 
when something’s out of balance that’s often a  

709
01:14:15,120 –> 01:14:19,320
sign of quality right because if you have a very 
high quality winemaker Brewer or something like  

710
01:14:19,320 –> 01:14:25,320
that they know how to balance all the flavors the 
Savory the sweetness the multiness the hoppiness  

711
01:14:25,320 –> 01:14:35,460
right and optimally what you taste initially and 
then what you’re tasting when you swallow will be  

712
01:14:35,460 –> 01:14:41,820
you know an enjoyable kind of progression 
they might move a little bit but it won’t be  

713
01:14:43,380 –> 01:14:47,940
and then once you once you swallow it once 
you hit that point it’ll be just kind of a  

714
01:14:47,940 –> 01:14:58,380
persistence a continuation that lingers [Music] um 
and generally that’s one of the kind of earmarks  

715
01:14:58,380 –> 01:15:08,520
that you can look at for indications of quality 
if the Persistence of something is lengthy and  

716
01:15:09,540 –> 01:15:15,240
um has Fidelity to The Taste profile that you 
know what you are enjoying when it was in your  

717
01:15:15,240 –> 01:15:23,880
mouth after it no longer is um it’s a good nod 
to the tenants of balance that allow for that  

718
01:15:23,880 –> 01:15:30,780
basically yeah and so that last part of it is a 
really good indicator of this quality you know and  

719
01:15:30,780 –> 01:15:35,580
it’s an important thing we often say it’s really 
important to be able to differentiate between you  

720
01:15:35,580 –> 01:15:42,720
know I like this and it’s well made right that’s 
what people who are you know enthusiastic and  

721
01:15:42,720 –> 01:15:46,860
really like kind of learn about this stuff can 
do they can say I don’t really like this but  

722
01:15:46,860 –> 01:15:51,600
it’s beautifully made it’s a wonderful beer it’s 
a wonderful wine but it’s not for me it’s not my  

723
01:15:51,600 –> 01:15:57,360
palette versus just being like ew that’s gross 
you know like that’s a very different thing to  

724
01:15:57,360 –> 01:16:02,760
be able to appreciate the craftsmanship behind it 
but say it’s not for you or to say you know what  

725
01:16:02,760 –> 01:16:07,200
this isn’t super well made I can tell that like 
the balance is off it’s kind of jarring to me  

726
01:16:07,800 –> 01:16:12,120
but I’m kind of enjoying it it’s kind of my 
jam I kind of like it that’s okay too right  

727
01:16:12,120 –> 01:16:17,340
like there are there are times and places 
and situations where you don’t need a super  

728
01:16:17,340 –> 01:16:21,480
high quality but it still tastes good to 
you based on what you’re eating based on  

729
01:16:21,480 –> 01:16:25,440
your mood like whatever the case may be so 
being able to differentiate those things the  

730
01:16:25,440 –> 01:16:31,260
you know quality versus preference is 
really what helps you be a good Paster  

731
01:16:32,880 –> 01:16:38,940
yeah something else yeah Michael thank you 
I don’t think that cream oil necessarily has  

732
01:16:38,940 –> 01:16:49,080
nitrogen uh I do feel like it is far more common 
to find cream nails on Nitro um and especially up  

733
01:16:49,080 –> 01:16:55,740
until recently you couldn’t can nitrogenated beer 
until like you know the creation of the widget

734
01:16:59,520 –> 01:17:10,980
um so what do we think on our pints well um I did 
some math okay and yeah I think it’s three pools  

735
01:17:11,880 –> 01:17:19,680
three pools is how many million pints 
13 13. oh sorry you got it right I mean  

736
01:17:20,580 –> 01:17:28,200
yeah that is the right answer 20 million pints of 
Guinness it’s how many houses three Olympic pools  

737
01:17:28,200 –> 01:17:34,920
sounds compared to 13 million it does sound 
very small yeah that sounds like there must  

738
01:17:34,920 –> 01:17:38,520
be much more but I do think a lot of people are 
drinking things other than Guinness nowadays  

739
01:17:38,520 –> 01:17:44,340
right so maybe if that was oh yeah 20 years ago 
people were familiar with those Guinness what do  

740
01:17:44,340 –> 01:17:52,380
you think the number is for pints of Bud Light 
dyed green with food dye so sad whatever the  

741
01:17:52,380 –> 01:17:58,020
number is it’s so please don’t do that tomorrow 
yeah don’t put green beer it doesn’t make it  

742
01:17:58,020 –> 01:18:02,400
taste better it doesn’t make it just wear some 
green sometimes otherwise you get pinched yeah

743
01:18:04,680 –> 01:18:06,240
um cool

744
01:18:09,120 –> 01:18:14,580
um some other helpful uh helpful hints when

745
01:18:17,040 –> 01:18:26,400
visiting Irish pubs here or abroad um don’t 
order Irish car bombs people don’t take  

746
01:18:26,940 –> 01:18:34,200
kindly to that especially if they’re Irish 
especially if they’re from Northern Ireland  

747
01:18:35,940 –> 01:18:46,620
um and oddly enough it’s popular as that 
is there’s another beer combination that is  

748
01:18:47,760 –> 01:18:56,040
equally offensive but not nearly as understandably 
offensive and that’s a black and tan  

749
01:18:57,720 –> 01:19:03,840
um if you’ve enjoyed beers like we were 
discarding earlier that have Guinness on  

750
01:19:03,840 –> 01:19:11,520
top of something uh a half and half is Guinness on 
top of harp both Guinness and heart are irishbeers

751
01:19:13,800 –> 01:19:22,620
a black and tan is Guinness on top of bass 
bass is an English Beer and goodness of course  

752
01:19:22,620 –> 01:19:31,140
is a marriage beer but blackened hands have a 
historical reference uh during the occupation and  

753
01:19:31,860 –> 01:19:39,540
control of Northern Ireland where the British 
army would conscript Irishmen to serve  

754
01:19:40,680 –> 01:19:50,820
in the British army fighting against the Irish and 
they weren’t deemed worthy enough to have a full  

755
01:19:52,440 –> 01:19:59,520
army uniform they were just given the jacket so 
they just have their tan jacket and then their  

756
01:19:59,520 –> 01:20:07,680
black slacks so black and tans in the eyes of the 
Irishman that were fighting against the British  

757
01:20:07,680 –> 01:20:18,480
army were their turn coat neighbors they were 
basically traitors to the you know Irish Country  

758
01:20:18,480 –> 01:20:26,880
uh so it’s a subtle one but black and tans 
can be a very contentious drink order at the  

759
01:20:26,880 –> 01:20:31,680
wrong Irish Pub that’s interesting you’ve told me 
that before and I always forget that a little bit  

760
01:20:32,760 –> 01:20:38,280
and then there’s also the snake bite which is one 
of my favorites that’s a great one or the Black  

761
01:20:38,280 –> 01:20:46,140
Velvet yeah well so the snake bite is Guinness 
Insider snake white is cider and lager I don’t  

762
01:20:46,140 –> 01:20:51,780
know I just looked it up to make sure oh I feel 
like Insider I feel like Guinness Google disagrees  

763
01:20:51,780 –> 01:20:57,060
I feel like Guinness Insider I’ve always referred 
to as the Black Velvet but the Black Velvet was a  

764
01:20:57,060 –> 01:21:02,820
snake bite to you again cider and lager oh 
interesting okay and the Black Velvet was  

765
01:21:03,600 –> 01:21:10,680
from the death of a noble maybe a prince 
and they at the Wake they wanted people to  

766
01:21:11,580 –> 01:21:15,540
have been something that was black do you remember 
something about that because they wanted to be  

767
01:21:15,540 –> 01:21:20,580
champagne because the wake is a celebration and 
so maybe a little bit of champagne and Guinness  

768
01:21:21,240 –> 01:21:26,280
definitely originally and then I think that 
cider replaced it because it was carbonated  

769
01:21:26,280 –> 01:21:36,960
and champagne’s a little pricey yeah cool anyway 
I thought that was uh and that’s the thing that  

770
01:21:36,960 –> 01:21:43,320
I mean I don’t know I I remember snake bite being 
cider and lager and whenever you’re doing this if  

771
01:21:43,320 –> 01:21:46,440
you want to play around with us at home if you 
have some cider in your fridge and you have half  

772
01:21:46,440 –> 01:21:51,240
of this left or like whatever the case may be 
you just pour the Guinness over the back of the  

773
01:21:51,240 –> 01:21:56,640
spoon as you’re pouring it on top and that kind 
of helps it stay in a float versus if you just  

774
01:21:56,640 –> 01:22:02,520
pour it straight out it plunges straight through 
and it says separate but it doesn’t really give  

775
01:22:02,520 –> 01:22:10,680
that nice clean line yeah um but they’re quite 
fun indeed all right so we’re closing down our  

776
01:22:10,680 –> 01:22:16,740
St Patrick’s Day beer tasting we hope you learned 
some fun St Patrick’s Day trivia so you can show  

777
01:22:16,740 –> 01:22:20,880
off with all your friends and family tomorrow 
with you’re wearing your green and drinking  

778
01:22:20,880 –> 01:22:24,780
your beers and whatever you may be celebrating 
hopefully making some Irish soda bread now  

779
01:22:26,640 –> 01:22:33,060
um if anyone does want to stick around and happy 
hour with us and kind of hang out just ping me you  

780
01:22:33,060 –> 01:22:38,400
know in the chat or personally or whatever and we 
can turn it on so you can turn your video on other  

781
01:22:38,400 –> 01:22:42,480
Rise I know it’s late depending on where you’re 
joining from we have a lot of people joining from  

782
01:22:42,480 –> 01:22:47,160
the east coast and Midwest and everything so if 
you need to get on your way and get ready for  

783
01:22:47,160 –> 01:22:52,680
the real St Patrick’s Day tomorrow then that’s 
true that’s okay too so um yeah thank you for  

784
01:22:52,680 –> 01:22:58,740
coming everyone next month for SipScout members 
um next month we have a margarita Mixology kit so  

785
01:22:58,740 –> 01:23:03,000
it is the evolution of the margarita which 
is one of our most popular kits that we do  

786
01:23:03,000 –> 01:23:06,840
with corporate clients so we brought it over to 
the SipScout experience to do it with all of you  

787
01:23:07,740 –> 01:23:12,780
um and so we basically tell the story of how the 
margarita came to be in this kit so you’ll get  

788
01:23:12,780 –> 01:23:18,720
enough in your SipScout kit to make two of each 
cocktail and there are three cocktails um and so  

789
01:23:18,720 –> 01:23:23,100
we’ll be telling the evolution of the margarita 
just in time for Cinco de Mayo so that similar to  

790
01:23:23,100 –> 01:23:27,240
the day you’re not going to put Green in your beer 
tomorrow you’re going to drink delicious cracked  

791
01:23:27,240 –> 01:23:32,880
irish beers next month you’re not gonna like go 
crazy just Downing Jose Cuervo you’re gonna learn  

792
01:23:32,880 –> 01:23:38,400
how to make delicious amazing margaritas and and 
spin-offs and Rick soft margaritas so that you  

793
01:23:38,400 –> 01:23:42,600
can enjoy Cinco de Mayo and style and if you’re 
having a cinco de mayo party you’ll have three new  

794
01:23:42,600 –> 01:23:49,800
recipes to kind of put to life um so yeah so we 
are thrilled to have all of you here and we hope  

795
01:23:49,800 –> 01:23:55,860
we see you again next month let us know what you 
think of this new webinar format versus meeting  

796
01:23:55,860 –> 01:24:00,600
format we’re testing it out but we love to hear 
feedback from our SipScout members and non-Sip

797
01:24:00,600 –> 01:24:05,640
Scout members alike so shoot us an email Suzanne 
or Evan at thecraftycast.com you can always  

798
01:24:05,640 –> 01:24:13,140
reach us thanks Kristen thank you yeah um we’ll 
leave Michael everyone else a quick Irish toast

799
01:24:18,360 –> 01:24:23,820
um no that’s enough that’s enough of that 
there are good ships and there are wood  

800
01:24:23,820 –> 01:24:30,720
ships the ones that sail the sea but the best 
ships are friendships and may they always be  

801
01:24:32,400 –> 01:24:37,020
Pancha happy St Patrick’s Day cheers guys 
happy St Patrick’s Day everyone cheers

 

Until next time… Drink craft and drink the world. Cheers!

Join the conversation!

Submit a Comment

Your email address will not be published. Required fields are marked *

Whiskey tasting glass icon

Download our free tasting guide

Learn how to taste like a pro no matter what you're sipping on. Join Tippler Nation and get your free download now.

 

Upcoming Events

Watch related videos

Keep Exploring The Craft

Attend an Event

Make a Cocktail

Attend an Event

Get notified about in-person events

Thanks, we'll let you know when we have upcoming in-person events!

Become a SipScout Member and Save $20 on Your First Kit!

Join our mailing list to receive your discount and get the latest boozy news from our team.

You have successfully subscribed. Use code DrinksExplorer to save $20 on the first kit of a new membership at thecraftycask.com/shop/sipscout This code does not apply to gifts or one-time kit purchases.