All right, guys, we're going to start with the Q&A on this one. Every episode of Barrel to Bottle, The Binny's Podcast, we give away a $20 Binny's gift card. If you email your question and comments at binnys.com or hit us up on social media, at Binny's Bev on Twitter, Facebook or Instagram. And the reason why we're doing this... Free cheddar cheese. What is that? I don't know, money. So we're going to do the Q&A first. Our question this week comes from Cchichicora13. Cchichiora. Cchichiora. C... Cchichiora. You're going to make Jim quit. Shake, shake, shake, chichiora. Shake your body nice. No, listen to this. C-C-I-C-I-O-R-A. That's Cchichiora13. Cchichiora13. Our question this week comes from Cchichiora13. What is the difference between a regular IPA, a New England IPA, and a Milkshake IPA? Well, you could do an entire episode on that, Greg. The easiest way to unpack this is to say a Milkshake IPA is the newest of the three, and it is kind of an offshoot or a more specific style of a New England IPA. They most often include lactose sugar, which does not ferment, and vanilla. So, it gives you both the perceived feel of a little bit of body, but then sweetness as if you're drinking a milkshake. Hey, Roger. I think the easiest way is to blind taste six of them, and see if Chichiura can tell us if they earn $20 worth of Binny's gift card for their question by the end of this episode. Sweet. Let's do it. Bingo bongo. Roll the music. Ladies and gentlemen, you're listening to Barrel to Bottle, The Binny's Podcast. I'm Greg, I do communications at Binny's. In the room with me today, Pat, especially Spears buyer, and Roger. Roger, beer, education and marketing. And Hill. Hillary, communications. And in the room for the last six months, but on a mic for the first time is producer Jim. Hello. I edit out all your ums. They're not that many. And weird stomach noises. That's mostly. That there's a lot of. Yeah, actually, that's all of us. All right. So Jim set us up with a blind tasting. We all have six cups of varying degrees of hazy yellow beer. One of them looks like a bucket of oatmeal. One of them looks golden. This looks like a nice. It's still pretty hazy. Number five looks more unfiltered, I'd say, than hazy. Yeah. Number one looks refreshing. Should be mentioned that when you look at the color of these, you need to hold them up to the light or perhaps engage the flash function on your phone. This is a huge part of the New England IPA, hazy IPA thing that I find very interesting, is beer photography is exploded. People want these things to basically look fluorescent when they take a picture of it. Yes, but if you look at number two, that's not very photogenic at all. It's almost brown. I refuse to participate in this exercise. You look like my mom at a rush hour. He literally has his phone flashlight on right now. Yes, look at it. He's making this beer like the color of a lightning bug. I hate Instagram. Weird. I admit to photographing a New England IPA because I was at a dive bar in my hometown and they served me like a glass of oatmeal. I had to chuckle and take a picture of it and send it to Roger. I did. Onto the tasting. Yes. Unpacking this real quick. How do we get to this? Some very quick basics on this. We're going to use the terms I would say Hazy and New England interchangeably. The beerosphere might get into the minutia of arguing differences. What about juice, bro? Yeah, or just juice. Juicy IPAs sometimes just kind of take being Hazy. Why did these pick up the name New England IPAs? Heddy Topper? You can't find one brewer to point to, but usually what people bring up is Heddy Topper from the brewery Alchemist. Here's your little Easter egg niche, little fun fact. John Kimmich is the brewer owner of Alchemist with his wife. The Alchemist. The Alchemist. They can't call it that anymore since Ohio State trademarked that this morning, right? Ohio State University filed for a trademark for the word the? No? Nobody? All right. He actually came out to Vermont in 1994, and he started working for a gentleman named Greg Noonan, a well-known and established home brewer, who then started the Vermont Pub and Brewery. The Vermont Pub and Brewery really should get some shout out there. But anyway, Alchemist is what really put it on the map for something that people were going bonkers for. They opened up their first brew pub in 2003. At first, it was just on-premise type service, and they brewed many different beers, but everybody fell in love with this one beer, Heady Topper. It was an IPA. It was extremely aromatic. It was completely unfiltered, so it was really hazy. People were so obsessed with it that they started taking their pint glasses into the bathroom and pouring them into bottles so that they could then take it home. Was it served as warm as my beer samples are getting? Anyway, this style then blew up in Vermont. Alchemist being in Vermont, Lawson's was another early brewery to really champion this. Hill Farmstead spread down to other places in New England as well, like Trillium Treehouse became household names in the beer community. They're both in Massachusetts. This popular style of beer, super hazy, super juicy that pretty much abandons bitterness. That is one thing I wanted to bring up here is that ironically, even though the alchemist is always described as who invented the style, Heady Topper has some decent bitterness to it. It's fun to watch someone who's new to the beer game drink a Heady Topper, because they try to pretend like it's not bitter. It's actually quite bitter. Roger, do you remember where you were the first time you had Heady Topper? That's a good question. I know I had it at Dark Lord Day was one of the first times. I was at an undisclosed beer festival that had nothing to do with beer, aka Cider Summit. Yeah. Brophy comes up and goes, hey, you want some Heady Topper? I'm like, what are you talking about? He's like, gives me this sup nod. He's like, dude, yeah. Yeah. No, I was pretty sick of cider that day. Thankfully, the dudes from Shakespeare Cider in Vermont always roll with the Heady's whenever they come to Cider Summit. Yeah. Well, what I will say, what I do remember is being with groups of people who had both Heady Topper and Pliny the Elder, which were the two you got to get it, IPAs, ironically, from opposite sides of the country. I did always think that while Pliny's excellent, I always thought Heady Topper was more interesting. It was more complex. Yeah. Right. It's a two by four of a beer. How do you remember your day from Dark Lord Day? It's called drinking responsibly. Yeah. Roger, drinking responsibly, Adamson. Slow and steady. Okay. I want to taste these. All right. Let's go. Just from looking, anybody have any guesses on what anything is? Okay. I think one is going to be the Firestone Hazy, but I don't know which one. All right. You mean one of them? Yeah. I think four is Revolution. Typically, when the bigger craft guys start trying to do this style, they don't really jump in with two feet. You get a little bit of clarity. Yeah. Also, they have the pocketbook where they can't completely just throw all of the hops into the bin. Well, they also need to ship a product that might not completely sell out in 30 days on the shelf, which is what a bunch of the little guys are counting on, that people are going to be ready to grab at the minute they get news of it being released. So while there might not necessarily be filtration in some of the mid-range, mid-tier, bigger craft ones. Three is thin and gross. Sorry. All right, let's jump in. Number one, smells like hazy IPA. It's not that bitter. It's kind of light bodied, more nectarine, tangerine. It's got a little bit of creaminess to it, not as much as I was expecting, considering how hazy it is. It's not the haziest thing in front of us, though. Kind of grassy. Pale stalk. It's got more hop character than I expected. That grassy herbal, it's got a little bit of bitterness to it. This is a nice beer. If I was served this beer, I would continue drinking this beer. That's one of the things too with these is that they really focus on newer hops where they're more fruit forward as opposed to the pioneer more resinous hops and old school IPAs. You're telling me they don't make hazy IPAs out of just magnum and cascade? Centennial double dry hop. Some people have actually, but they're usually not as tasty. All right. Number one gets a salad from me. It's light and easy. I think it's a big commercial producer. I think it might be like what do we have? Sam or Sierra Nevada, one of those. Is it Fire Sun? Number one is Son of Juice. Oh, really? Son of Juice, Maplewood Son of Juice. Son of Juice, huh? Well, that's underwhelming. I should have guessed that. Jim likes that. That's underwhelming. Wait, why? Why is it underwhelming? It's fine. I would expect that the local nanoproducer, who's built a reputation for this kind of thing, would overdo it. You see the color of the two. You mean, yeah, two is like radio-swanned. This morning's oatmeal left over. Right. That's what I expect from a local guy. What oatmeal are you guys drinking or eating? It's infused with jackfruit juice. Well, look at the color. It's brown. It's totally opaque, maybe closer to applesauce than oatmeal. Yeah, that is not oatmeal. Yeah, applesauce. We're going to talk about two? Yeah. All right. Yeah. This smells more like the style because it's got like a oat and wheat note on the nose, one with the fruit. It's like a soft, creamy fruit, like a peaches and cream type of thing, but not like over-the-top vanilla. Mouth feels pretty good. Kind of soapy. Real soft. Yeah, there's a touch on the end, a little bit of soapy character, but I think it's restrained enough. There's almost a grittiness to it, though. It's pretty tropical. Grittiness like grain or grittiness like hop. I don't know, just something particular. It feels like it's coating my teeth or something. I don't know. Is it pie barks? It doesn't finish sweet though, which is nice because that can be an issue. I do like that it finishes with a little smack of bitterness. A little bit of hop. I wouldn't have expected to call this quenching, but that little bit of bitterness actually makes it a pretty quenching beer. I like it. This is not as extreme as I've had, but I would expect to wake up and have this flavor coming up out the next morning. You have a couple of these, you lay down, you wake up, and I'm still tasting it. It's coming up through my throat. It's in my nasal cavity. This is a bigger beer too. I venture to guess that this is a double IPA. This is a toppling Goliath beer? No. It tastes like a toppling beer. I think it's not as fresh as Radio Swan. Sam Adams? No. What the hell is Radio Swan? It's the one from Forbidden Root. It's one of them from Forbidden Root that we had. Go back up and listen to our exclusive interview with Randy Mosher and Nikola, whatever. Tesla. They're doing some contract brewing, so they're more readily available now. This is Old Nation M43. This is a very popular one. Michigan. Now, this was like a big cult thing that we couldn't get forever, right? Yeah. The story behind this is pretty funny. The brewer there was one of the many brewers that started by brewing more conventional styles, things he liked, and wasn't noticing anything really lighting the community on fire. So he looked at the beer community and saw what everyone was talking about, so he invited all these different beer bloggers and stuff to come talk to him about what his next beer would be, kind of in a way like crowd designed this beer. So they didn't want it to be a light lager. They didn't want it to be like, we're going to do a porter, we're going to do this. He made his entire brewery on this. I mean, he wasn't doing anything until this. What is this, a four pack? Yes. How much is it? It is 13.99, 6.8 percent. These first two beers also do have oats in them. They're awfully proud of this for 13.99. I don't know. This is what everybody is. That's where it is now. Yeah. One of the things I was hoping that Roger would talk about was the- I could get a 30 pack of hams for less than that. You could get a six pack of gumball head for a buck less. That's true. What were you saying? The price on these, one of the things I was hoping Roger might talk about because it's something that customers sometimes would ask about was, why are these 13.99 instead of 9.99? Yeah. These type of beers are heavily dry hopped, and dry hopping is when you are adding hops to the cool side of brewing. As opposed to putting hops in at the boil, where you'd have that reaction that would famously extract the bitterness from the hop, you're foregoing that in favor of preserving hop aroma, imparting hop flavor, but not imparting a lot of bitterness. You need bitterness for balance, and you're balancing out the sweetness of malt, so these beers are famously in-balance beers. They're designed to be super juicy, super aromatic, super fruity. In order to be able to do that, you have to use ludicrous amounts of hops. We're talking double, triple what you would normally use in a beer recipe. There's also wastage then when you're dry hopping them, they're sucking up beers. Yeah, these are expensive beers to make for sure. Moreover, like we were just joking before, you're not using classic hops like Centennial and Cascade and Magnum and stuff. You're using a lot of these newer hops which are in higher demand. Some of them are proprietal still, so you can only buy them from one farm or one group. The hops themselves are really expensive. Galaxy would be a good example, something that really lent itself to this style, where the tropical tasting hops of New Zealand and Australia, and again, those are super expensive. The more I go back to number 2 here, it has a vegetal character, like this grassy, vegetal thing. Peppery finish. It's almost like scratching my throat. I started burping because of it and I can taste it so much. I think it's like right over the top. I think this is totally on point. I get a ton of tropical juice character out of this, a guava. Well, you've experienced it. Maybe that's a different tipping point for everybody, but I think this pushes it a little bit too far. It gets a little too herbal and a little too like, hop. There's some hop burn on this, which might be what you guys are alluding to. Kind of a very funny thing about this is that people famously have started lining up to get a lot of these beers the day they're released. Depending on the brewery's policies, you might want to hold a beer before you actually sell it to the public for QC purposes, so maybe at least maybe three days. Some guys are literally selling them the day that they can them. Jim, what's the born on date? This is a week old. When it's that fresh, you experience this hop burn that some drinkers are complaining about. A lot of brewers I talk to are complaining about. They are so at the demands of their public, and if they want, if everyone's convinced themselves that a beer has to be crazy, ludicrously fresh to be enjoyable. I've spoken with many local brewers who say they enjoy their beer more after a week, two weeks. Take that in mind as you're drinking these beers. Then are you supposed to shake the can? Shake, but invert. Yeah, for sure. As it settles, especially when you keep it, you should always ideally you want to keep these beers cold. Sometimes you could ask that question, why aren't these all cold? Conversely, you could not do that and let it sit on its butt for a couple of days and then pour it all off except for the bottom inch and be better off for it. Maybe people are into the chug. Because I have poured that last glop from the bottle and it just comes oozing out and bloops into my glass. This one has instructions. Did you see this? It tells you to roll it. Some of them, you roll it before you drink it or kind of like a Weiss beer, you know. It's like those orange juice cans. There have been a lot of other unfiltered beers over the years. This isn't a new thing in a lot of ways. So, you know, you pour a Weiss beer out of a bottle, you're going to do that, you're going to roll the bottle beforehand. There are the instructions that says leave the, it's right on the side of the can. It says leave some of the gross part in the can. It tells you to do one or the other. Right. Either blend, either shake it up or if you'd like, if you like lots of pulp, if you want no pulp, team chunk, to pour it off so that the sediment, woof. Anyway, keep that in mind when you're thinking of these beers. You don't have to drink them or seek them out. We see a lot of people flipping cans and looking at dates. Makes sense. You want fresh beer, but people's idea of what fresh is in beer is getting a little bonkers. I mean, this style, because it's so unfiltered, you're leaving yeast in there that might die and might cause off flavors. It's problematic. It's a lot of brewing practices that brewers have worked hundreds of years to avoid doing. All right. You're starting to yell at clouds. Yes. Well, I'm just emphasizing that you don't have to drink a beer the week it was brewed. Number three here, I think both smells and tastes slightly old slash oxidized. Here we go. Continuing on the conversation about freshness. Yeah, a little bit. It's got some of that citrusy lemony note. It's tired, definitely doesn't pop. On the hay spectrum, I'd say it's like a four. I think it's like a three. Yeah, it looks like how alagash wit looked a while back. And it still gives me that hot burn though, I guess. I guess that's hot burn, that's what I'm describing. You're still tasting number two. Maybe. Is this Sam Adams? Let's try it again. No. This is Sierra Nevada, Hazy Little Thing. So with Sierra Nevada, Hazy Little Thing, this is where some of the people get into the differentiation between a hazy beer and a New England. I think the way wheat in the look at it is that the New England ones are going to be a little weightier in body. They really care about that thicker mouth feel. You get that a lot of the times from using oats, wheat. This beer is a lot thinner. I love that it's very aromatic. It's super juicy, but it definitely is not kind of you compare it to take a sip of two now. I mean, three is a much thinner, more refreshing, more crushable beer maybe. Is it lower oak? Touch, yeah. I think. Six and a half. So they're pretty much on par. All right, four. Four. Four is looking a lot like two. This tastes like juicy fruit bubblegum. You know what that is? If you're a regular listener, you know what that tastes like. Blow the horn off. Jackfruit. Does it? Is that what jackfruit tastes like? I like this one. You should know that by now. Well, I still haven't had a jackfruit. Mine's leaking too. Hey, I like this beer. Do you? This beer, I think it tastes fresh. It's juicy. It's creamy. But it's not over the top. It doesn't have the hot burn, that number or the it didn't I didn't get the burning in my throat the way number two gave me whether that's hot burn or not, you know, I don't know. This is this is a good beer. I like this beer. Is this from Pipe Works? No. Revolution? No. Firestone Walker? I know what this is. Roger, what's your guess? Is this from Outside Ales? No. Really? This is Brickstone. Oh, nice. Omega. Omega. So, this is a collab with Omega Yeast, and it's using one of the wacky new, new to brewers but actually quite old Scandinavian Nordic Yeasts. Oh, one of those super fast yeasts? Yeah. These things ferment super fast, super furious. They get up to over 100 degrees. Would you say they're too fast, too furious? People- Would you say they're the Vin Diesel of yeasts? I don't know if I want to sell it that short. Let's just leave it at that they're wildly popular. They ferment super high temperatures, which normally would produce all these disgusting- Terrible off flavors. Off flavors, and people are almost kind of puzzled as to why they're relatively clean. They're still high ester-y, they're very fruity, which then pairs perfectly with New England-style IPAs. These were used in the past to make kind of farmhouse-y ales. Now, they ferment hot like that. Are they top fermenting? Yeah. They, you can brew a beer in like, you can have it from first brew day to in a can in a week with these yeasts. What? Yeah, seven days. Hail science. So, from a turn-and-burn standpoint. Do you feel the same way about pressure cook or whiskey? No, because it sucks, and this is good. Yeah, Brickstone is solid. Brickstone, I have never had anything that I was completely turned off by Brickstone. No, I like Brickstone. So, this is good. The thing that... Can I say that, Ken, Jim? The thing that's crazy about the business is that, most of these are packaged in 16-ounce cans, and Brickstone is always just stuck with 12-ounce cans, and sadly, I think their beers get overlooked because of that, for people seeking out this style. So, you know, I get it, I get the popularity of the four-pack. I've said to a lot of people that there's too many good beers right now, so if you want to stay, like, feel like you have your thumb on the pulse of the good beer that's out there right now, there's a lot of beer to try. So, when you can buy four of something as opposed to six, you know, I get it. But I encourage you to seek out, you know, Brickstone and a few other breweries are putting Hazy's and New England's in six-pack, 12-ounce, and they're some of the best beers we carry. It also has Cryo hops. Ah, so Cryo is very perfectly suited for these styles of beers. Cryogenically frozen hops, they're taking all the lupulin glands out of there, which basically look like a orangey-yellow powder, and it's removing that from the green vegetal material of the hop. So, if you're not cooking the hops at all, you're basically just using them as a flavoring after the fact when you're steeping them in the beer or putting them in the whirlpool. You can much more efficiently hop the beer with this powder or the cryo pellets, and you're reducing the amount of green grassy vegetal flavor, and you're just getting the pure, give me that fruit uncut. I mean, they are. They're like the amped up super. They're just the pure lupulin. They're the good stuff. None of the chaff. Number five. I like this more. They're the key. It's maltier. Oh my God. This is great. Okay. This is darker in color, not hazy at all, and it's just a smooth fruity beer. It seems like it's a- Well, it's maltier too. I think it's a- That's mold school hops in there. There's definitely grapefruit and pine. Yeah. What does this remind me of? Like 90 minute, but it's not as hoppy as 90 minute would be. It's not as cutting as 90 minute would be. It's a lot. It's not as mold centric as 90 either. Is it the fruitiness from the hops that I'm picking up and assuming that it's malt, because of the sweet and dark? The sweetness is obviously the malt. Malt can make dark fruit flavors too. Yeah. Yeah, a little bit. It's pretty good. Yeah. I don't think it really is qualified to be in the discussion with Hazy Juicy though. Yeah, this is more old school. There's a little bit of that hop bitterness burn that's not from fresh, but from. Is this double daisy cutter? No. This is odd side ales. Two cats on the wall. It's double. Yeah. Interesting. They bill it as a New England. They call it a New England. I would say it's more like old school with a touch of New England fruitiness. What Comedy Central show is this a reference to? The sweetness that you may be getting on this to is booze because this is a high alcohol. Or fruit. Two cats on the wall, double. It's a reference to It's Always Sunny in Philadelphia. This is another Always Sunny reference? Where Dee has literal cats. Do they have a kitten mittens yet? Inside the mall, inside her wall. And then they keep putting more cats in to try to get the other cats out. Anyway, no, no kitten mittens yet, but several other awesome sunny references. The implication, I like this one. I like this beer. How about number six? This looks like one of the actually haziest of the lineup, probably the haziest of the lineup, and it stinks like hops. This is really dank. It's got kind of that... Oh, I like this one. Marijuana, cat urine. My two favorite things. What's that? Nelson's Sovin? What's that? No, those would be more like gooseberry, kind of like, Vinyas. Cape gooseberry. Not Cape true. Yes, good. Sorry. You start talking about fruit, and I can't stop laughing. Is this Firestone? No. You're making so much noise. No, this is small and local. Oh, I know what this is. This one is Pipeworks, isn't it? Yes. Yeah. Oh, this is good. I like this one. This is called Velocity of Light. This is very orange-y, hazy. Yeah. This is one that would pop real good on Instagram. The color of it? Yeah. Put some light behind it. This will look fluorescent. Now, I don't like it. So, this is brewed with oats. So, again, you're adding like creaminess. You're also getting mouth feel, and then that affects how it photographs too. I know it sounds crazy, but I bring up the Instagram thing. You can't divorce the beer drinking experience, especially with this style from the sense of beer community. This is something that a lot of people like. You know, you sometimes see people line up for releases of this at breweries, and you talk to some of these people and you'd think, oh, they're crazy for waiting in line. But just like we experience people, you know, for Bourbon County waiting in these crazy long lines, a lot of people like the line. It gives them a chance to talk to a stranger, and that they normally wouldn't, that they share a common interest, something to talk about. And I don't know, in our culture today, we probably don't do that enough. You think that's why people line up for iPhones is because they're lonely? Look, we don't need to debase them by saying that they're lonely. People used to do stuff, Greg, before they just watched Netflix. Now they're a bunch of lonely jerks. Now everybody just sits inside, stares at their phone. This is a chance for people to talk to strangers. Brewpubs releasing another Hazy, mom's basements across Chicago, land emptying out. I mean, yeah, people want- You're one to talk. He waited in line at Surly. Oh, yeah, with him. That was when it was still cool. In a tent with him way before it was cool. Yeah. Also, can I express the dichotomy of these beers in a couple of sentences? Here's the dichotomy of these beers. I wish they were a little more bitter, but otherwise, I like all of this. I'm enjoying all of this. In these tiny sample cups, I maybe drank, what? Approaching a 12-ounce can. These are five-ounce cups. They were probably filled halfway, so yeah. I have a dummy ache. It's not because I ate soup out of a can for lunch. I wasn't going to say it. Without heating it up. Yeah. Hobo style, no heat. I was in a hurry. No, he warmed it over a Bic lighter. Yeah, we could fill pages of the different ways that these get knocked and people complain about them and drinkability on these. This is the way I usually pitch it. I think I've said this before in a different podcast. In the morning, if you want to enjoy some juice, usually don't go pick a pint glass out of your cabinet and fill it all the way to the brim with orange juice, finish it and then be like, I need another 16 ounces of juice. I think that the juice conversation is a misdirect on these, just like the pastry conversation on stouts is. Pastry stouts don't taste like pastries. They taste heavier and sweeter. They taste more akin to chocolate syrups. These don't taste like juice. These taste exactly like juice. They don't taste exactly like juice. What are you talking about? No. You're insane. I'm not insane. I'm a guy who happens to enjoy juice. These don't taste like juice. They taste like beer that's flat and very thick. I'm clipping out over here. I'm so frustrated. Dude, you're arguing with the fruit king about juice. Yeah, man. This is not an argument to go with. They don't actually taste like juice. They have notes of juice. Here you go, folks. Thousands of people who describe these as juicy juice like orange juice. Look, smell, taste like orange juice. You're wrong. Greg has decided he likes juice. That's because that's the language that the community has built around them. The difference with the wine community, they talk about notes of, but I don't think that beer is to the point where they're looking for notes, they just want an easy analog to the flavor. It doesn't take- There's hops in here, man. There are other notes besides juice notes. It's more of a complex flavor than that. We also picked out- I'm pulling a Roger. F**k this podcast. Jim picked out some of the better examples. A lot of the lesser examples- Hazy makes you crazy. Winey baby. The good ones, they don't just taste like juice, but these are very juice-like beers, folks. Yes, I'm more with Greg on this. The reason that I write descriptors on these, and 90 percent of them are juice-like. Herbaceous is one of my favorite words, which Greg doesn't like, but that's a great way to describe a lot of these. Because yes, the back end on a lot of these has a little bit of that. Like if juice had grass. Yes, thank you. Thank you. But. I mean, it's reminiscent of juice, but it's reminiscent of a lot of things. It's more complex than that. You're selling it short and you're using a shorthand language to not challenge yourself to taste deeper. But there are a lot of beers out there and it's easy to use shorthand when you have to talk to customers about. That's it. About what they're looking for. We also didn't pick any of these. It was a good way to do this was to have ones without adjuncts. Tons of these have fruit puree in them or fruit peels. Yeah. Actually, I'm thankful for that too. We don't have to have a bunch of papaya infused beers here. Says you. Yeah. Also, none of these have lactose. So a lot of them, a lot of these beers, the milkshake ones, it pretty much is a requirement. But now, a lot of ones that are just New England IPAs have the lactose in them, and I like why, to make them more juice-like and basically remove any kind of perception of bitterness from it. I generally do not care for any of them that have lactose. There have been a few that I like, but it's usually breweries that made it kind of bitter to begin with, and then the lactose softened the edges. I think I liked brickstones the most, and it was the one that I could see myself drinking. Which was brickstone four? Yeah, four was good. Six was good. What was six? Velocity of life, pipe works. Six is good. I've definitely had a night where I drank 38 fluid ounces of that one. That's a lot of fluid ounces. Yeah. 32 fluid ounces, whatever. Are these high? That would be more divisible by a serving size. Two tree cans. The ones that have lactose, yeah. But I would say, you know. Just as much as any other coffee. Pretty much, yeah. I mean, some of the ones that are brewed with oat, wheat, heavily unfiltered, the thicker ones, they'll have a little more calories. But at least you're getting your fiber. Yep. Quaker Oats guy would be proud. I thought the Quakers didn't drink. All right. See Cheecheeura13. I hope that answers your question. $20 Binny's gift card coming to you. That whole podcast. Everybody else can write their questions, the comments at binnys.com or hit us up on social media. I have Binny's Bev on Facebook, Twitter, and Instagram. All right. What's the episode about, guys? Sloppily Brewed Beer. No, I'm kidding. Hazy IPAs. Hazy IPAs. And Greg gets crazy. Well, that was fun. Jim, thanks for throwing it together. You actually put a pretty good line up together here. I make fun of these beers a lot, but these were across the board pretty good beers. He's only had like six lines, you stepped on him. I was trying to put together a collection of beers that were like, some of the breweries make a new beer every week, and some of the breweries make some of juice is always around, so there's a little bit of something for everyone. The people who want to be like the Pokemon hunters and try the new one every week, or the people who like want to fall back on the same beer, you know, right on. Totally. That's a really good point. The Instagram culture is making it really hard on brewers. It's hard for brewers to come up with a new beer every other week. So a lot of them, they're switching out the hops, or they're adding fruit to them or something, but the beer world is a lot different now. I think we all got through this a lot more optimistically than we were afraid of. I wasn't afraid. Well, Hilary, you're the most optimistic person I know. Optimistic enough that everyone listening will leave us a review because we need them. Yeah. If you enjoyed this, do us a favor, leave us a review on wherever you're getting your podcasts. Be very helpful. I feel we try to convey a lot is that we like to recommend what we really believe in and are passionate about. So there are some New England IPAs that suck. I mean, they're just flat out terrible. Sorry, we're in a generation now where everything's great, but there's some of these that are horrible. We try to keep them off the shelves when we can. We try to, we taste every single beer that we bring in. If it's a new item and we're concerned about it, we want to taste it, we want to make sure that it's good. So ask your local Binny's beer buyer what they've tried and what they like. Cool. Good job, producer Jim. Thank you. All right. That's wrapping up another episode of Barrel to Bottle, The Binny's Podcast. We'll be back in your feed in another week. Until then, I'm Greg. I'm Pat. I'm Hillary. I'm Roger. Jim. What an ass-. What a dick. Unbelievable. We're trying to outjuice the juice king. He's taking your outro. Thanks for coming, Jim. Will you say it? I'm Roger. I'm Jim.