I have one little sneak extra thing here. There is a cider that just came out that I think is really interesting. And I think we don't often talk about beer cocktails. Cider cocktails are some of the easiest you'll ever have. Use the cider as the mixer and then toss in your favorite spirit, be it tequila, rum, gin. I think in general, those are three of the my go-tos. Wait, did we just in media res into Quick Sip? I think we're in a Quick Sip. Yeah. How did that happen? Here we are in a Quick Sip. That's it. All right, Seattle Cider. These guys are wizards when it comes to cider. They make great stuff, and their mantra has always been that, you know, not all cider needs to be sweet. They're most famous for their dry. Now they've just been killing it with these Imperial Ciders. So they clock in at 8.4% alcohol, but they're sneakily dialed in. You would never guess they're that strong. This latest release is for summertime. It is called Guava Citrus, features guava and lime. I am loving this cider and I think it is just a must-try mixer for rum and tequila. I would like to, as we pass this Guava Citrus cider around and pour it to sample, I would like to point out that Roger just showed up with this because he's excited about it and he wants us to try it. That's why we're having it, because he likes it. It matches no theme that we are recording today. It's new. The original plan was What's New in Beer? These are What's New in Beer. I'm sorry. It's a Guava Citrus cider? Yeah. Imperial Guava Citrus cider. As much as we know that cider is a wine, technically. Okay. All right. What the hell, Roger? What's new in beer, a lot of what I get shown is flavor blasted stuff and most of that is all about juice. How do we make things juicier? How do we really raise the charts, blur the lines between beer and flavored malt beverages, ready to drink cocktails? You're like, have you thought about using juice? Yeah. Nothing is juicier than juice. Again, Seattle cider, there's a lot of different ways you can make cider. Seattle has always been committed to, they're located in Washington, obviously, and they have access to, there's tons of apples grown in Washington. It's all fresh pressed juice, so quality juice and then they incorporate real fruit juice to flavor it. But the key to the best ciders is balancing sweetness and acidity, and I think they nailed that error. It's perfect. I can't tell how sweet it is because it finishes clean and I'm thirsty. As soon as I swallow, I'm thirsty. It's also so fruity and it's not flavor-blessed, but it somehow has all that fruit flavor to it. Well, it's juice. Well, yeah, but it's just- It's the ultimate flavor-blasting, mother nature's flavor-blasting. Even juice sometimes is too much. I feel like it's like- Guava juice is pretty powerful. Yeah, it's like powerhouse of aromatics of guava. I often tell people that you go in your grocery store and be that weirdo that's smelling the fruits, and the guava aromatics from an uncut guava even are crazy. Are you saying I'm weird when I smell the fruits? I smell the fruits every time. No, I know, but don't be ashamed. We are a bunch of fruit-smellers right here. Fruit-smellers. This tastes like a thing that does not exist, which is a guava-flavored Jolly Rancher. Now, I want it to exist, but. I mean, the apple is still there, the foundation is still there, which actually is a reprieve over guava, because too much guava is pure guava. It's a bit much. Give me the guava, just inject it right into my veins. Also, 8.4%? That's crazy. That's crazy. Okay. The most adept hand with cider, too, is think that there's all these apples, the one that most people know is Granny Smith. So like, oh, that's good to make a pie with, but it's real tart, so you wouldn't want to eat it. That's the key to great cider making. We've lost a lot of the true cider varieties that are inedibly tannic or sour. But again, Seattle is mixing. They're not just making cider out of like, Honeycrisp or something that's real sweet. So again, that balance of sweetness and acidity here, I think what makes it so irresistible. This with rum, tiki's nonsense. But yeah, like I'm all about, I'm glad you brought up tiki, because we've joked on the podcast before, some of those tiki recipes, the ones that I love, it's like 13 ingredients. It's cool, but I get that most people are like, yeah, I don't want to spend $300 to buy enough ingredients to make one drink. If you can make a drink like this where it's like mix two things, you garnish this and you make a really impressive cocktail. This and a funky estuary rum. I'm going to suggest a third ingredient, you know that red juice that the cheap cherries comes in? Yeah. Put some of that on top too. Yeah, or you could add a teeny bit of orget syrup or creme de noyot to add some almondy character to this. Yeah, right. The red juice has an almondy flavor to it or marzipan-y. I would do a rum split and do something really crazy and then something dark. Yeah, right. A funky one? A funky estuary one? I made the Binny's Home Bar Tender pina colada yesterday. Yeah. It calls for one rum. I used four different rums. Perfect. As you should. Then some pimento dram because in addition to the lime juice, the cream of coconut, the frozen pineapple chunks, the pineapple juice. You are drinking the Kool-Aid. The Kool-Aid is made with four different kinds of rum and orange. I'm like, you know what? I have four different kinds of rum. I'm going to use them all. Roger, first of all, is this going to stick around? It's just available in the summertime. Get this cider while you can before it disappears. Are you ready for the best part? It's this thing's 8.4% alcohol. It comes in a six pack for $11.99. Oh my God. On sale now for $10.99. I'm going to buy some. I've never bought a cider. All right, that's a win. Yeah. I like cider, I just have never bought it. Seattle Cider, if you're listening, make a passion fruit cider and Jim will buy it. I mean, I love clob almost as much as I love passion fruit. They're very similar to me. They're both delicious tart tropical wonders. But yeah, do passion fruit. Yeah, that was a quick sip. All right, we'll see you real soon with something else.