Hey, you're listening to Barrel to Bottle, The Binny's Podcast, I'm Greg. We all knew that Producer Jim, at some point, was gonna wanna go on vacation. So we've been putting together this clip show. Truth is, Barrel to Bottle is pretty heavily edited, and we ended up with a bunch of outtakes. So here is material from the last couple of years. You might hear some familiar voices from way back and the current crew. Hope you guys enjoy. Next week, we'll be back in your feed with something new and good. It really reminds me of Marmalade. If you have any Marmalade fans out there. We've established an ongoing theme that I am super old and like things that old people enjoy, which is true. I got an AARP. I got signed up for AARP, like accidentally. I'm like, I don't even mean close to qualifying for this. I'm in my 30s. I had to call AARP and tell them it was an accident. You had to take your ID to AARP to prove you're not old. Yeah. Dude, I would be taking, I'd be keeping that thing and getting the discount of coffee at McDonald's or something. McDonald's coffee, yep. I'm still trying to figure out how that happened. I'm thinking maybe it was because I donated money to WTTW. I don't know, but. They probably played the Ken Byrds documentary. Maybe they pay local restaurants for names and phone numbers of people who make reservations before 4 p.m. Too many early bird specials in the credit card company reported you. Well, it's definitely not that. I'm a night owl, but I don't know. They claimed I clicked yes on something, which I guess. Do you agree with this statement? Stay off of my line. How strongly do you agree with the following statement? Right. They just noticed the height of your pants. They noticed that how many bottles of Madeira I was purchasing. just assumed I had to be 80 or 90 years old. Grumpy. So we're going to do, we're going to announce this as like big flavors kind of thing is the idea. Don't try to separate these two, damn it. No, it's fine. It's what it is. It's what it is. What? Okay. Is it non-adjuncts? Yeah. I mean, it should be like- Rebecca, what is this podcast covering? Flavors. We're covering flavored whiskey, and then we're covering flavored beer. So basically, it's, you know, you can't handle normal stuff. Everybody now wants to go over the top. We're going to call it, taste the flavor. Extreme. How about extreme? It's so extreme. Flavor blasted. Flavor blasted. Well, it passes the Jim test. See, I'm telling you. That's literally on sh** now. It's like the first time it wasn't an 80s movie reference. That's on like high sugar breakfast cereals are flavor blasted. There's no beer in the store that says flavor blasted. That's what's happening. Doritos are flavor blasted. Doritos are flavor blasted. This is the equivalent of Doritos. It's flavor blasted. Now you're speaking my language. Whiskeys and beers. plus, it's funny to hear and say, I'm working flavor blasted. All right. Flavor blasted. As long as, can we compromise though, and you work in flavor blasted, but you work out jackfruit? Yeah. Flavor blasted jackfruit. I will not mention jackfruit in this episode. I'll believe it when I hear it. Angle. Welcome back to Barrel to Jackfruit, The Roger Podcast. I'll take it. So between episodes, I was thinking about the desert island beer question, and I missed a total key point in this, in that if you're truly on a desert island, you need a beer that's going to taste good when it's warm. So I should have said Guinness as one of the three. Oh, gross. because that's the beauty of Guinness, it tastes the same when it's cold or warm. No, that's like having a whole handful of warm pudding. What are you going to do with that? You can cool your beer in the ocean. The ocean does not work that way. Yeah, it does. Well, it depends. Yeah. Yeah, at night. At night. You chill your beer at night. There might be a water, a creek. Right. So, Pat, I guess what I'm confused about is if these are a four and a half or five percent ABV, what makes me buy the vodka soda version versus the hard seltzer version? I think it's time out. What happened? We were actually doing something interesting. What happened? He just thinks he's being subtle. He's like, oh, my, my. Roger, you're so terrible. I had to clear my throat. It was really loud. Sorry. He's like, in this sketch, you know, the bears, he's the guy having the heart attack. He's got a sausage. Oh, man. That was going to be a good, that was a good conversation. No, it's all usable. It's all great. Pick it up exactly where you were. You're making a lot of noises today, Brad. Hey, I tried an impossible burger the other day. What would go well with this? From Burger King or somewhere else? No, I got it at a sports bar in Louisville on Sunday night. On the picture on the menu, had it thick and juicy, but it definitely came out thin. It looked like a Portela's burger was cooked. When they overcook it, it just tastes like any legit overcooked fast food burger. Yeah, if I had tasted it blind, I would have thought it was just a regular fast food burger for sure. But I definitely want one that has the fake meat juice in it though, so I'm still on the quest to find one of those. Beyond Meat. Beyond is the one. That's the real bloody one? Yeah. Yeah. It's good. I do like the Impossible Burgers. I'm actually surprised. No, it was good. Yeah. I'm not to say that. Then Jeff tried to ruin my experience. He's like, you know, it's not healthier than a regular burger. Right. That's not what it's about. You're like not raping the Earth. It's zero cholesterol. I told him I have an obligation to future generations. He's like, whatever. I don't have a kid yet. Give me more red meat. That's very Jeff. That's Brett. That's Brett speaking through Jeff. Whatever, I'm going to eat pig knuckles. It's pickled. Okay. I take one week off and you guys make an episode about seltzers again. Yeah. I officially played that episode under protest. That's what everybody's doing. The league office didn't listen to me though. So what are you going to do about it, commission? I love seltzer. This time we tried some good seltzer though. Yeah. That's a relative thing. You're missing nothing, nothing at all. Completely false. That could not be more false. That's madness. What are you talking about, bro? You haven't had properly marinated. No, lamb's good. But I've had great, great lamb. But lamb is like if I had to give up a meat for the rest of my life, lamb is easy, easily the meat to go, easily. No, that's crazy talk. You're not marinating your lamb properly. I would give up ortolan. Hang in there, pimento loaf. You're still in the running. Yeah. The myriad of mediocre meats. He just writes off lamb. No, I'm talking purely from an animal. If cow, chicken, pork or lamb, like lamb's the loser. I'm sorry. You're honestly going to say you're going to take lamb over pork? because I know you too well. Come on. No one wants to make that choice. At some point, you're going to go to hell for talking about the wrong saint in a rhone podcast and you're going to have to make that choice. I'm trying to prepare you. My selection would be these sustainable fish, like garbage fish, like tilapia. Gone before lamb. That's not a choice I gave you. I'm talking terrestrial meats. I want meats with legs, damn it. The ocean doesn't count now. Meats that can properly run away from me when I come at them. All right, we're getting off the rails here. Sorry. Oh, by the way, I listened to part of that Dylan album that you told us. What did you think? I shut it off. I listened to something else. Did you hear that 20-minute track about Kennedy's assassination? Yeah, I skipped to about eight minutes in and he was like, they'll kill you with the hate. I'm like, okay, I'm out of here. I'll pick this one up later. This is a little intense for me. I went and listened to Heavy Metal. Yes. Gulch, it's awesome. I listened to a Murder Most Foul on serious and that was enough. That's a song most foul. The song's terrible. All right. Well, Jim saved that one for the extras, our Dylan album criticism. But that Al Cooper organ riff on Rolling Stone is something. Anyway. So we're going to bring a case of wine? Yeah. I don't know if anybody's ever traveled in the Western US and you're like driving around farmlands, you see these giant sprinklers that are like 12 feet tall that are flinging water, like hundreds of yards. And they look like the kind of sprinklers that you would have on your own lawn. Yeah, it's called irrigation. Except you look closer though. And no, not a standard irrigation system, not like the big long series of pipes, like a standalone thing. And you look and you're like, man, the water is really dirty here. What they're actually doing is taking all the cow manure and liquefying it and flinging it with these giant poop flingers all over the crops. And that's what they fertilize crops. This is very common in like Idaho and Washington and Oregon. And junior high age Pat got a huge kick out of it whenever we drove past them. And they smell just awful. It's awful. And it stinks up the area for miles around. It's like a fart cannon. To me, we call them poop flingers, or poop slingers when my brother and I were young. You know, that's like, if anything qualifies as being called ranch water, I think it's liquefied cow poop, right? Nice. All right. You ever had a Hydrox? A what? Hydrox. Roger, have you had a Hydrox? If anybody's had a Hydrox, Roger. No, that's a Pokemon for sure. Hydrox cookies. Okay, so everybody thinks the Hydrox is the generic Oreo, but Hydrox was first. Oreo is the ripoff brand. This sounds like some oddly territorial Eastern or Western Iowa. Well, it's around, whatever. Hydrox is definitely a Pokemon. Hydrox sounds like a lawn fertilizer, a pesticide or something. Yeah, it sounds like something, like a pellet that you put in your water so that you can take a shower and actually rinse off your soap. You know, it's the less natural version of ranch water. It's like the opposite of a fabric softener. It's a fabric hardener. Fabric hardener. Hey, so now's a good time to talk about the last time we recorded a podcast. Roger's in his bedroom, I think. And you can see on the bedside table, there's a framed black and white picture. And from where his webcam is, it looks like a framed black and white picture of a woman with like long hair. And I was like, gonna mention something to him, like, oh, is that your girlfriend or your mother or whatever? And then he sends me a picture while he's digging through his basement bottles, finding what to get for this, that he got really excited because he found an old bottle of very old Barton 100 proof back when it had a six-year-old age statement on it. He sends me this picture of like a rocks glass full of VOB. 100 next to the bottle, next to this picture frame. And it turns out it's not a picture of a girlfriend or a deceased grandmother or something. It's a f***ing picture of Slash. Wait a minute, wait a minute, wait a minute. When I wake up in the morning and I reach over and I grab my phone, my grandpa would have reached over and grabbed a picture of his sweetheart. Roger, you sleep with a picture of Slash next to you on the nightstand? It's my desk. It's on the desk. It's a running joke, yeah, that I have a framed picture of Slash. I bought, I don't know, some Guns N Roses book when I was 15 years old. And I was at a head shop. That's a lie. You were eight probably. So the guy. I was 32. The guy's like, hey, you want this? And it's like, it's like a promo shot that you'd like have somebody sign for an autograph. So yeah, I had some really crappy like garage store frames. So I framed it because that would be funny to just have a framed picture of Slash. So yep, it's all Hudson in the flesh. Throw that to the top of ice and bring it back, will you? Sorry, I had to send my kid on an ice run. Throw that to the top of ice. I texted her and I said, hey, come up here. And she comes upstairs and she very sheepishly opens the door and she didn't want to come in. And I was like, I was wavering over, I was like, come in, come in. And I gave her, I have this like insulated, insulated tumbler I had up here full of ice, because it's useful for this. And I sent her back downstairs to refill it. Well, at least you didn't send her the store on her bike. Yeah. Right. Call ahead. Yeah, just give her a six pack. I live very much in the country. If I could send her down the street to get me a six pack of hams, I would. What you just did reminds me so much of my grandpa. He was like, get me a beer from the basement and don't shake it up. I used to have to fetch my grandpa cans of straws. Old Milwaukee. All right. Thanks. And are you wearing pajama pants? I wouldn't say they're pajama pants. Would you even call them pants with that pattern? They're not pajama pants. These are my knit shorts with Marlin on them. Those aren't shorts. If those are shorts, we're going to call them spants because those easily go halfway down your calf. Those are like late 90s high school shorts. They don't ask you to show them the length of his shorts. Yeah, I wear loud clothes. We've gone over this. I like Hawaiian shirts, tie-dye. I'm not going to apologize for that. I'm wearing pants with Marlin on them. He's a party animal with Marlin Brando on them. Roger is a party animal and he wears it on his sleeve. Why you got to hit him? On his pants. Amen, baby. In this case, on his pant leg. I want you guys to know you're going to learn something about me that you literally never knew before. And by you guys, I mean, the podcast listening audience. You drink too much? Anybody? We know all your secrets. Hey guys, we keep going. There's so much more Tiki. There's so much more daiquiri. So check back next week for Quarantini's, Quarantini, check back next week for Quarantini's, Volume 5 Quarantikis, Part 2. Check back next week for Greg Sleeps in the Guest Room. If the gutter is the guest room, then you're right. Hey, you're listening to Barrel to Bottle, The Binny's Podcast. Last week we did Quarantini's, Quarantikis, Quarant- last week we did Quarantini's, Volume 5 Quarantikis. This is part two. We had a bunch of great stuff and we just kept going. So we're going to keep it going. Here's part two. I hope you enjoy and try some of these cocktail ideas. All right, now add, we couldn't shut up about the combinations of sugar, lime juice and rum. So here you go. It turns out sugar, lime juice and rum are infinitely mixable and we couldn't shut up about them. Here's more. Hey, thanks for listening to Barrel to Bottle. Hey, how about this? Hey, everybody. If you were hot though. Okay. Thanks for listening to Barrel, thanks for listening to Barrel to Bottle, The Binny's Podcast. This is a bonus episode. I'm pretty sure on Monday, you'll listen to Quarantini's Volume 5 Quarantikis. Well, we couldn't stop talking about lime juice, rum and simple syrup. What is it? Lime juice, rum and sugar. Lime juice, rum and sugar. What those guys said. And we have more content for you. So here's a bonus episode. We'll be back on Monday with a regular episode. Thanks for listening. So does the Corsican travel agency pay you directly to constantly talk about mustel or why is it bringing this shit up? Corsica is, this is the classic, that is the classic place that Pat Brophy has no business being. You know, some people are white, other people are clear. Okay. So if I spend roughly three minutes, thank you, if I spend roughly three minutes outside on Corsica, like I will literally just be walking skin cancer. Okay. So there's no reason for me to promote travel to Corsica. Okay. As usual, you get an authentic, real point of view from me, Roger. Sorry. It's your Napoleon. I was my 11-year-old bringing me a can of hams. Sorry. She brought you a can of hams. Hams and Mastel. She brought you a can of hams. Two of Brophy's favorites. Yeah. Hams and Mastel. Maybe you could do like a Submariner shot where you drop a shot of Mastel into a ham. Could we get what that tastes like? Holy would that be gross, but I'm willing to do it for the podcast. Welcome back to another episode of Barrel to Bottle, The Binny's Podcast. I'm Pat Brophy, spirits. Yeah, I'm Pat Brophy, Director of Spirit Sales, Whiskey Hotline emeritus. I'm Pat Brophy, Director of Spirit Sales. Pat Brophy, spirits everything. Pat Brophy, especially spirits buyer, Shannon sidekick. I'm Pat. How are you doing? I'm Pat. I do spirits at Binny's. I'm Pat. Spirits. I'm Pat. I do spirits stuff at Binny's. Pat. Spirits. I'm Pat. I drink hams at Binny's. Pat Brophy, Director of Corporate Wine Operations. Hey, I'm Pat. I do spirits at Binny's. My name's Pat. I do sweaty. I'm Pat. I'm the specialty ice buyer. I'm your host, Pat Brophy of the Whiskey Hotline. I'm Pat. I drink beer. Yeah, it's Pat. I do spirits. I'm Pat. I enjoy vermouth neat. I'm Pat. I handle spirits things. I'm Pat. I handle spirits, and I make fun of Jay Boyle. I'm Pat Brophy. I do spirits stuff. I'm Pat. I brought a bunch of weird stuff to taste. I am Pat. I am the director of merchandising for wine coolers at Binny's. Hey, I'm Pat. I merchandise the CBD gummies and dog treats at Binny's Beverage Depot. Hey, I'm Pat. I buy the celebrity liquors for Binny's. I'm Pat. I **** around with spirits here at Binny's. Alright, well, I mean, let's try this first rum I poured for us here. I'm excited, too. Sorry. Holy ****, we're going to try them. Wow. Where's all the rum gone? That's not at all how he says it. Say it then. No. I refuse to participate in theatrics. This is an academic podcast. Anachronistic absurd drinks. Anachronistic. Leave that in. That's the end of the shot episode. Give me another one. Fill it up again. Anachronistic. That's when you make a zombie, but you add grenadine and orange juice and galliano. What's wrong with calling them anachronistic? Anachronistic because you can't pronounce it at the end of this episode. Hey, I'm stopping recording. I think I pronounced it just fine. Jim, I'm sorry about this one, dude. Sorry, dude. So I'm going to suggest that we go in, I don't know what order, probably Pat, Greg, Chris and Raj, or Greg, Pat, Chris and Raj. And then I was going to suggest that the shots we do be a lightning round at the end or a bonus episode if it's too long. So if we're just doing one drink, I don't think it will be too long. I think you could do it at the end, but whatever. You know, you think that, but I have this brown sugar simple syrup recipe that you just have to simmer it for a while. Shut the hell up. I'm going to make my simple syrup while we're doing this. While we're recording. All right. You want to get it go into a nice medium heat. Slowly fold in the egg whites. I hope your avocados are ripe. No, no, no. They're not ripe yet. I mean, come on. I can't eat five avocados in two days. I mean, I could, but. Right. Exactly. Really? I hope your avocados are of appropriate hardness and ripen over the following days. I could eat nothing but avocados for the rest of my life, and I would be totally fine with it. Like 100 percent fine. It's by far my favorite food. I could easily have five avocados in guacamole and polish that thing off. Maybe with one other person, but. Guilty. You know the fruit spice that they use down in Mexico called Tajin? T-A-J-I-N. I think I'm pronouncing that right. And we have some in the office, actually, Alicia. Brett always puts on his avocados. They make a habanero version that you can get on Amazon, and I use that on it, and it's awesome. It just up my avocados. It's overly sweet and horrifically bitter on the tongue. Oh, man. Roger, we're just getting started. This smells like potting soil. It's definitely higher up the poison scale. Dude, that one, it just keeps going on and on. I cannot get that out of my... It smells like your grandma's medicine cabinet. This tastes like cologne. This smells like those natural bug sprays, like buzz away, like the alternatives to the deet ones. It tastes like you black cats in spray paint. Forest Preserve Bathroom. It smells like a car wash. You relieve your air on during the car wash. This smells like if you put a tomato plant in a blender. That's not right. Tomato leaves. Ashtray. Yes. Tomato and ashtray. And ashtray too. Why is it so salty? It's terrific. Like tar. just bismol. So if you ever accidentally drank your dad's cologne as a child, and you want to relive that experience. Hey, Roger, I have to admit, I have to tell you, I got a couple more Fe Brothers flavors. First of all, Pat, I got the cherry and the peach to make the Pat style of Manhattan's. That's trash. I don't know why you would ever do that. Screw you, it's delicious. That doesn't make any sense. And then I got the mint one because I thought maybe I could throw it into like a julep and give it a little more life. It's just mint syrup. I'm starting to realize that Roger's kind of right with these Fe Brothers and that they're kind of just a one-dimensional essence. I made the Pat style of Manhattan just last week and it was awesome. Did you like chase it down with one of those root beer candies afterwards? So, I don't know. I still like the old-fashioned aromatic bitters one, and I'm mad at you for not having on this list, but these one-dimensional fruit ones, orange ones, I don't know. Okay, I've never done this before, but I want to the after outro music Easter egg, I want to actually just plant it. And I want to go, Jim, use this as the after music outro Easter egg. Somebody touch my spaghetti. You guys know what I'm doing, right? You know the meme. I don't understand that reference. I don't know what the hell you guys are talking about. Okay, you guys, it was a meme about five years ago, five, eight years ago, where somebody found- How are we getting out memed by Spear right now? Yeah, no. Ace, buddy. It's not the meme. I remember the original cartoon. He remembers the original content from which the six-second meme was cut. What is it? Goldilocks and the Three Bears? That's right. So the Three Bears come into the six-second video, is these three cartoon bears come into the house, and they look down at their plates, and the one bear goes, Somebody touch of my spaget! Yeah, porridge wasn't good enough. Well, now your email makes a lot more sense, because when I read your email, I was like, wow, that's a bit forward there, Greg. Touch of my spaget! I mean, I didn't assume that, but I certainly didn't understand what it was. I knew what it was, and I still assume that. I just wrote it off and hit delete. Like I do for most emails. All right. Yeah, right. Okay, everybody hit stop. Take five. I'm going to pee, and you should Google, touch of my spaget. All right. Maybe I should do a Facebook Live event. A Facebook Live. Hey, look at these fat guys drinking old beer. Actually, I'm drinking old beers. Jim, you know you're actually plugging a real thing, right? I know. Yeah. No, but maybe they could do one. No, they're going to. You guys, we're starting a Barrel to Bottle Facebook live streaming relatively regularly. So we just did the test one and we'll see how it went. And if it goes well, they will start to run. Pontani asked me before he knew that Binny's was doing one, Pontani asked me if I knew how we could do a whiskey one. Yeah. Right. Is he going to post up in front of his meat room with the leg of a ham thing going behind him? His meat room is his dining room table in the middle of his condo. And yes, there are multiple legs of, there are two hams just hanging there. And one of them, one of them, we're going to send a Dan Farber to hang in his distillery for a whole summer in Northern California. Hang on a second. Hang on a second. If you didn't recognize that as food, you would be like, who is this psycho that has pieces of animals just sitting out? That is gross. Stop being such a vegan. All right. So, yeah. So we're Huey Lewis in the nose. Oh, man. The best part of this whole thing is it was just some horse vegetarian chili. My chili is second. Pat, Pat, that is... He's defending the honor of his... Once again, once again, maybe you weren't here. My chili... No, you were talking about your chili the other day... . was the second place chili because Roger brought a pot roast in red sauce and called it chili. And everybody just liked his pot roast. Hey, Roger, f*** your chili, man. My chili is amazing. My chili is amazing. It has been perfected over countless hours. I mean, you got a lot of time and solitude there to think about it. You can't even tell that it's vegetarian. That's what people kept saying. They said, I can't tell that this is vegetarian. These are all true facts. I don't know why you needed to debase my chili. because you didn't bring chili. It's Texas chili just because you haven't eaten, arguably what some people say is real chili. It's like he brought a f***ing box of donuts. And he's like, well, some people consider this chili. That's not chili. You know what? And Wade's wasn't chili either. because it started off as a white sauce, and it congealed into basically a dip. Oh, that's f***ed up. And it was super good. You're acting like you're surprised that Roger brought some esoteric weird regional style of chili that you've never been exposed to before. Yeah. Of course he did. I can make basic bitch chili, and it'll still be better than yours. Oh, chili smack talk. You're on. Yeah, let's do it. We're going to have a chili cook-off. I will be the judge. We're going to have a chili cook-off, and it's not going to be in July this time. I'd like to taste them blind. I volunteer to taste all chilies blind. And as chefs prepared with however much hot sauce or whatever they want to add, preferably your chili should stand on its own. Yeah. And I will be the judge. Fair enough. Bring it on. Judge chili dog. All right. What's chili? That wasn't chili. Somebody's. You know what? It's like he put cheese bread in the pizza contest. Somebody's jealous. It's like he put hot dog in the sandwich contest. Fair. Yeah. At that point, I think it's more relevant. because the hot dog is not a sandwich because the bun is connected. Well, what's pretty ironic about this whole thing. Well, what about a Subway sandwich? The bun's connected. Usually not though. Why did they just cut out the trough of bread? It's two distinct pieces of bread. You're off base here. I appreciate the support. One. Apparently, you don't. One, open up that Fires and Walker. Yeah. Two, I actually brought a version of my chili without the steak in it for Greg. So he knows damn well that it was chili because it did still have beans in it, which some Texas chili doesn't. It had a bunch of different chilies, hence the name, and ground chili. So I rest my case. See, the whole point of my chili is to make basic chili that people can't tell isn't meaty. And you said you succeeded. Yeah. I even asked you what the brand of fake meat was. Morning Star Farms. And it was legit. Crumbles. It's pretty good. Got to use olive oil in there, too, to make up for the lack of fat. By the way, Roger, do you know that you have a fan club? No. You're the most popular character on the show. Shannon was at the event last night, and she's like, a Roger fanboy came up to me and only wanted to talk about Roger. This is true. Like, literally everybody I talk to, they're like, what's Roger like? And I'm like, you're hanging out with me. They're always like, is he funny? Now, listen, you say like these people, last night was a beer event, you hang out with other like, fat slovenly beer people. I assume that these are just like basement dwelling, like, mhm, hops and fruits, mhm. Dude, I'm talking about like my in-laws. That sounds like a jealous response there. Yeah, right. Maybe. Right. Like my in-laws. Like sporty people who enjoy getting outside and exercising. Oh, and they enjoy exotic Southeast Asian fruits apparently. And my brother-in-law bought a bunch of ice molds and had to do the experiments for himself. Really? Yeah. So, you know, at least we're hitting my mom. Yeah, at least your mom listens to the show. My parents asked me to get a bottle of the Mayan liqueur. Yep. To my wife. So, you know. My parents asked me to write up the cocktail recipes that Roger created on the cocktail. And you were like, read the blog, mom. Yeah. It's in the podcast, too. All right. Roger Adamson, beloved by Boomer parents everywhere. Hey, I'll take what I can get. That's because your taste most align with that generation. On Mardi Gras. When I took Mardi Gras off to cook and do Mardi Gras things, I took Mardi Gras off to get sloshed. Yeah. So I went to Caputo's to buy ingredients and I just noticed I was looking at my receipt the other day because I'm old and I keep receipts. And I noticed that I got the senior discount. You got a senior discount. For the record, Roger is 38. So I think it was just a cashier. And I've been there where you're just like, whatever. It's Tuesday. Everybody's getting this. I don't give a s***. Keep telling yourself that, buddy. Yeah. Yeah. Yeah. Roger's mine. I don't look 65. I have a lot of interests that squarely put me in the 65 plus crowd. Yes. I've been given an AARP membership and called them. It was like, I'm 35 years old. Was when I was sent that. But apparently the magazines I subscribe to and my interests, people think I'm 70 years old. You've got a senior discount. I got an AARP invite in the mail the other day. It came in sandwiched in something else. I can't remember what it was. Like a gardening magazine. Yeah, right. Yeah, this old house. Wait, this AARP was addressed to you. It was like a blow in in something else. OK, that doesn't count. Mine said Roger Adams. Hey, you ever hear of that Sicilian cheese that they let that particular fly lay a bunch of maggots in? Oh, come on. And then and then and then the secretions from the maggots like soft have an enzyme that softens the cheese and people eat it. It's it's illegal now because obviously of the face I'm making, but people but people like still make it. And there's like this black market for it. And it's one of those things like the cat coffee, the civet coffee. Yeah, it's actually sorry, Pat, but it's actually Sardinian. Oh, Sardinia. Another Italian island. But yeah, where's your geography, Mr. Geography? Come on. Well, let's just say I heard about a maggot infested cheese from an Italian island. I'm sorry I got my S islands mixed up. jesus. I wasn't trying to undermine you. I just want, you know, accuracy and reporting. I just read about it last week. I saw a picture of it online and it's quite disgusting. Really? And you couldn't even remember what island it was. We are going to be able to have a Chris Talks Cheese bonus episode. That's 45 minutes long. That is only Chris Talks Cheese. From episodes that had nothing to do with cheese. Yeah. Yeah, right. There's also a couple of weird outliers like Smoked Beer Ages. Well, even if it's lower ABV. I have a vintage of Alaskan Smoked Porter that's going on about 15 years ago. Alaskan Smoked Porter ages magically. And did you know how they smoke the malt in Alaskan Smoked Porter? Alderwood? I know they do it themselves, right? They do it themselves. And if you've ever seen how they smoke salmon, salmon is smoked in Alaska in these very tall square shaped buildings that are that they're square on the bottom and they reach very high levels. And each floor has a whole bunch of salmon hanging in it. And they light a fire at the bottom and the smoke slowly rises through the top and smokes all the salmon. So when the salmon is done smoking, they will put the barley on the floor of each floor of these salmon smoking houses. And they smoke the barley that way. So if you have a really heavy salmon run on any particular year, some vintages of Alaskan smoked porter will have a bit of a smoked fish note to them. But it depends on the vintage and depends on the salmon run that year. And those are all reasons that make it a great, great, great beer, but still no hams. One of my absolute favorite beers to age is old school barley wine from Dogfish Ed. It turns into basically like Madeira after five years. Cannot test. That beer on the back label, at least it used to, I don't know if it still does, told you to dig a hole in your backyard and bury it and take it out five years later. And I actually tested that once. I put 12-ounce bottles of old school in a plastic bag, very drunkenly buried them in my backyard and dug them up a year and a half later. And they were quite delicious. Do you guys remember Thomas Hardy's ale? Oh yeah, I've got some. Yeah, me too. None of us were old enough to drink when that beer existed. What's that? He was too young to drink. He's making an ageist joke. Thank you. Yeah, I still have some vintages from the 80s, and I've opened some in recent years, and they are so aromatic, and as Roger noted, have developed Madeira-like notes. You can open a tiny little bottle and pour some into a glass, and the entire room is filled with the aroma of malt and nuts and all kinds of beautiful things. They were truly amazing beer to age. Nothing like a room full of nuts. I'm Duke Albrecht, damn it. You will stop brewing. How many bad German accents are going to come out of you two on this podcast? It's terrible, isn't it? You just have to wait and see. Listen, it's not party time yet. Put them back. We got to slog through this horse s*** first. No offense, looks good on you. Movie reference, I don't get. That's from Caddyshack. It's the worst looking hat I ever saw. But you buy a hat like this, you got a free bowl of soup, huh? Well, it looks good on you though. Hey, Whitey, where's your hat? Oh, also Alicia, you have to kick this one off. Okay, I never have. It's pretty easy. You're listening to another episode, right? However, another episode, Barrel to Bottle, Binny's Podcast. Hey, Barrel to Bottle, busting all up in your feet. Smash that like button and ring the bell. Can I go on? Can I go on Barrel and Bottle? You're listening to Barrel and Bottle, Armagnac, whatever the f*** you said. Oh, sorry. I'm pulling this out. What's our title? This episode? If you drink this, try... T-I-Y-L colon wine. Let's try if you like. Ladies and gentlemen, welcome to another episode of the Barrel to Bottle podcast. My name is Alisha. I do wine here at Binny's. I'm joined today by... No, no. The Barrel to Bottle podcast. Nobody ever gets it right on the first try. So Barrel to Bottle, The Binny's Podcast. You don't want to be Ohio State for the day? No, the V is in the middle of the thing. Yeah, it's in the middle. Barrel to Bottle, The Binny's Podcast. Okay. All right. But everything else is fine? Yeah. No, everything else is great. It's good enough. How do I start it again? Whatever. You're saying hi and then recognizing Barrel to Bottle, The Binny's Podcast. You want to hear something funny that happened to me today? I made a comment on a Reddit post for the seventh time ever, and it has five and a half thousand upvotes currently. You got Reddit famous? Apparently. I have the top comment on an AskReddit thread. And anyway, I don't know how Reddit works. I've never made a post before. And again, I've commented in single digit times ever. And apparently, every time a reply gets put to my comment, I get a f***ing email. So my inbox right now is just annihilated. I don't know what I've got to go. I got to delete like hundreds of emails. Now, this is obviously my personal email, but still it's a pain in the ass. And I need to learn how to internet not like a boomer, apparently. So is this like a video game post or alcohol? No, it was what is the best purchase you can make for less than $10. And I said, I think I brought this up in a marketing meeting question once. I said, brushes for a power drill, and it will change the way you clean bathtubs and sinks among other things. Yeah, yeah. And it just took off and people loved it. The internet appreciated my advice today. That's sagely. It is. It's a very dad piece of advice. Yeah, right. For like a power drill or for like something else? Yeah, for like a power drill. It's like a sponge on a power drill. Well, I know you were talking about angle grinders last time. That was me. because he said that. And then I was like, yeah, I have my power drill with like a little wire brush and I destroyed the entire wire brush and got like eight inches of railing clear to paint. Yeah. Yeah. Well, apparently his Reddit information is useless then. We have real world data saying that- No, because then I went and bought an angle grinder and it kicked ass. Yeah, but if he's recommending it for power drills- No, yes. Yeah, but then you don't clean your bath tubs with an angle grinder. Like, yeah, exactly. It's a different kind of brush. Like a brush for an angle grinder, like what he was doing is a wire brush. Like this is like nylon bristles and it's good for cleaning bathtubs and tile without having to use elbow grease. Oh, I need something like that so bad. You know, or like cleaning the wheels of your car or something. Yeah. I've been using this chemical that kind of smells like Guinness. Did you send out like a preferred brand to- No. But the brand I bought, a friend of mine then asked me because I put it on a group chat and he was like, oh, I should get those. What kind do you recommend? I said, let me find the Amazon link to the one I bought and the ones I bought on Amazon like two years ago, it's still in my Amazon history. And it's a three pack currently on sale for 8.95. It's like the best nine bucks you can spend. All right. Well, send me the link, jerk. All right. Oh, I have a question for you guys. When you're making like you only have six minutes before you're supposed to get on the WebEx and hit record, send you see an open pack of hot dogs in the cheese drawer. How do you prep those hot dogs? You boil, if you boil, well, you don't really have six minutes. If a non, the way we make hot dogs a lot for the kids, if you boil them, put them in boiling water, boil them for six minutes. If they're frozen, boil them for seven minutes. Well, yeah, but okay, there's that. But then basically I put ketchup and mustard and celery salt on the last piece of bread in the bag. Oh, you want to know what condiments we would put on a hot dog? Yeah, I know what kind of hot dog condiments I would put on a hot dog if I had all the time in the world, but I was in a hurry, you know? mustard and then if I had relish, relish. You wouldn't use ketchup in that situation. I would never use ketchup because I'm an educated person. You're clearly from Iowa. You didn't grow up in Chicago. Council Bluff, ketchup, council. I don't put ketchup on a hot dog, jeez. I don't put ketchup on a hot dog if I have time to get proper condiments like tomatoes and some sport peppers together. And by the way, it's those Chicago food rules that people who are not from Chicago follow way more than Chicago people because they're like, I like to live in Chicago. I'm really Chicago, Chicago. Yeah, with their bears hat. Yeah, that's fair. But ketchup is just pretty disgusting, I think on almost anything, but especially on a hot dog. I understand that. I think it's corn syrup and vinegar, like pretending to taste like tomato, it's garbage. It's a garbage food. It's okay on a burger because there's a bunch of like, because like the beef flavor, I think stands up to a ketchup flavor, but a hot dog is relatively flavorless. Even if you have a really good all beef hot dog, it still gets drowned out by ketchup. Yeah, and you do not. Okay. What is your hot dog made out of anyway? Is a vegetable dog? You know what? It's not made out of lips and assholes, so it's already got one. Some kind of bean curd or something. Yeah, I don't know what's in it. It's probably soy. I don't know. Yeah. I don't know. You know what? It's mostly sodium. You know lips and assholes. You keep your mystery, you know? I'll take the lips and assholes. Yeah, lips and assholes, snouts and entrails. Snouts are good. Have you guys ever seen that video of the family that's in, I think it's either Walmart or it seems like it's a Walmart story, where they're in Walmart or Costco and the woman just opens up a package of hot dogs and starts doling them out to the kids. And they're just eating them out of hand. I mean, to be fair, they are precooked, but that's really gross. Don't act like you've never been standing in front of an open fridge in your briefs at 2.30 in the morning, you know, just glaring into that blinding light, you know? And what do you see? You see a couple of hot dogs and you're like, well, this is going to the dome right now. Have you guys ever microwave hot dogs? That's how I always used to make them as a kid. I'd put it in the bun, wrap it up in a damp paper towel, microwave for 30 seconds, and that's just how I had hot dogs, like the majority of the time. In the bun? In the bun. Yeah, in the bun's weird, kind of a steamed bun thing. I did microwave them for 30 seconds, the ones that I had. Yeah, 30 seconds. It's fine. I mean, like, I'm gonna, literally it's gonna take me 15 seconds to eat the f***ing thing. I've got to take, like, 12 times that amount of time in order to bring them water up to a boil. And if you're a lazy guy like me with a propane grill, it actually is faster to grill them than boil them. because a propane grill is gonna get so hot so fast, it grills in 90 seconds. Yeah. You can take like a frying pan and put just a tiny bit of water in, and it'll boil almost immediately. I like to dip a little bit of oil or butter in there too, so it gives it that crackling skin, which is definitely a synthetic product when it's made up from soybeans or whatever. No, it's soy stuffed into real casings. Yeah, right. Your hot dog has more in common with like the plastic they use to make my garbage cans out of than an actual hot dog. Correct. And you like that. Like if we put it in a blender and liquefied it, we could pour it into the lawn mower and run the lawn mower on it. I would say that my favorite way to cook a hot dog that I didn't do until pretty recently, only a few years ago, is in a toaster oven. because if you want that crackly kind of crispy skin, it's a very good way to just kind of put them in there, forget about it, flip them like once. Look at this guy with his luxurious counter space and room for a toaster oven. A toaster oven. How about, have you ever had a deep fried hot dog? A ripper? Yeah, exactly. I have. Yeah, not a fan. Well, they get crunchy for sure, depending on how long you go. It wasn't as good as I thought it would be. My true Iowa nature corn dogs are ace. I love corn dogs, man. I absolutely love corn dogs. Have you guys been to Cozy Dog in Springfield, Illinois? No. They claim to be the originator of the corn dog. Really? Yeah, everybody made the Reuben sandwich, too. Yeah, exactly. It's like that Curb episode with Bob Cobb, the inventor of the Cobb salad. My uncle, Bob Cobb, invented the Cobb salad. That's bulls**t. That's bulls**t. And I'm Chris. I had 0.0% fun. Keep tasting. That's not very much fun. Wow. I'll tell you this much, I cannot wait to open a real beer. Chris is like- Yeah, my hams is empty. He hasn't had any alcohol. He hasn't had any alcohol, but he's been going hard on the nutmeg this whole show. I have fat rails of nutmeg laid out, believe me. Chris, why don't you go get your aged eggnog? Oh, hey, Pat, I was meaning to ask you that. How's yours going? I had jar number two at three weeks, I think, and it was getting even better. And I have one quart left. So maybe I'll give it another month or something. I'll try it again before I make some more. I have an entire batch. See you in a minute. So that'll be interesting. Yeah, I'm definitely going to have to make more and try to save it until next Christmas. But he did exactly what I was accused of doing at Harold's Chicken at 87th and Dan Ryan once. And I quote, honky up my order. And that's exactly what you did with your age room agri-col. Wait, so how did you honky up your order? I didn't want any hot sauce. And I told them I didn't know what the bread was for. This was a long time ago, okay? This is before I was like consuming tons of hot sauce. Oh, that's awesome. How's your summer going? Roger and I did a blind goose tasting on Saturday with Tom Miriani and Peter Sorgatz. We tasted 14 different goose of various vintage and tasted them blind, rated them, compiled the ratings. And the absolute winner of the day, Lindemans Cuvée Renée, available everywhere for 12 bucks. The ubiquitous one. You know what? That's a great one, honestly. People think of that brand for being sweet, but that Cuvée Renée is killer. And it beat, you know, I brought heavy hitters. I brought like one-off Tilkin goose, and some really old Dreyfontaine, some 2011 brewed vintage Kantian, like really old and it beat them all. Really? How and was this a fresh bottle of Cuvée Renée? Oh, I see what you mean. It was he he bought it. Well, I figured we weren't fresh from the store. And it was delivered in the past couple of months. And it was the 2016 vintage. Yeah, yeah. Doesn't bode well for people like you. I think I might have some super ancient Cuvée Renée in my cellar. Oh, it's probably so good. I got to get some because I hoard Dreyfontaine and Cantillon, obviously, and I hoard Bone Marriage Parfait in particular, like nobody's business. And Marriage Parfait scored the lowest of all the Bones. I think we had a bad bottle of Marriage Parfait. It was so, because I normally love that. Yeah, me too, and it was gross. It wasn't good. That's weird. But I need to pick up some QV Renée just to keep some cases around. I mean, that's weird that you had a blind beer tasting that came out unexpectedly. You know what? Wait, I have to hear what happened to this macro tasting. Okay. The short story is Pat eats s***. Yeah, but the long story is we tasted them all. You didn't pick your beloved hams as best, I assume. We tasted them all, we judged them, we graded them. I got up and left to B. Then when I came back, Pat apparently had been bad mouthing hams for like five minutes. Hard the whole time I was out of the room. This is so great. I can't wait to hear that. Yeah. The resulting fervor was so loud that Alicia got up and came in to see what was going on, and to also rub Pat's face. Oh yeah. Then she immediately texts Brett, she immediately texts Doug Jeffers. I'm walking anywhere in the office, and they're like, hey Pat, I heard about this, blah, blah. You know, and Chris, legitimately, I've never felt so defeated in my life. Like I was sick to my stomach all afternoon. I was like in a daze, my stomach hurt, it was horrible. I've never been so defeated in my life. And I rated PBR way better, and it was very much opposite of the experience I've ever had drinking PBR, you know, not blind. Where always I'm like, man, this is so corny and heavy with the corn syrup. And, and hams was just like, now I went back. So then I just sat there like a moping dog for like 20 minutes, tasting them side by side. Hey, you brought it up. And, and, and I will can now hams was just lighter and zippier. And perhaps is undoubtedly, you know, unquestionably more flavorful, I think, and the better flavored beer. But still at the end of the day, I just go, I'm leaning more toward the glorified diuretic than the flavorful beer. Sure. Yeah, you're going to tell everybody I like hams because I can drink it and it doesn't taste like anything. Yep. I like hams because I can literally drink 30 of them and not die. Oh, man. Good luck doing that with craft beer, nerds. Three, two, one. I clap too quietly. It's going to be useless. It's three, two, one, and then clap, right? Yeah. Yeah. Try it again. Try it again. You change your tempo going through. Sorry. Well, folks, we got that right, so let's keep moving along.