00:00 Cold Open Labyrinth How many beers? Five. I had one of these yesterday. Oh, yeah? Yeah, I'll give you five guesses of which one it is. It's that one. It is the Brew-Doo. Brew-Doo. And we were watching, my wife, this time of year, wants to watch spooky movies, and she thinks that Labyrinth is a spooky movie. Yeah. So we were watching Labyrinth, and I was drinking a Brew-Doo, and I was like, who do that Brew-Doo? You do. Maybe David Bowie's Codpiece is a little terrifying. Oh my god, it's out of control. It's a great movie. No, it's actually a turd. It is a terrible movie. It's got that Bowie sign. I love that song. Every Bowie song is one of the worst Bowie songs. In that movie, they're all terrible. It's just that we like different eras of Bowie. Great. I mean, I don't love the movie. Jim's favorite Bowie phase is Goblin King. It's not Goblin King, but I like that song. That's my favorite Bowie. I mean, that's my favorite Bowie also, but... Mid-80s is not my favorite Bowie era, but I love that movie, and it's Jim Henson. It is Jim Henson. It's Muppets. Also, I was listening with a Star Wars ear, and it's like the same voices, actions, sound effects. It's all Star Wars. Yeah, it's all Star Wars. Except dumb. Okay. Well, that's a great cold open. Hey, you're listening to Barrel to Bottle, The Binny's Podcast. 1:27 Wet Hop Basics I've really been waiting for this one because this is the best time of year for beer, for Greg beer. It's the most wonderful time of the year for beer, because you have all the October Fest beers. Still. You have all the Fest beers. So if you think Martsons are too multi, you can do those. And then you have Wet Hop beers. It's Wet Hop American Fall. So we're doing Wet Hop beers, Wet Hop beers. I'm Greg, I do communications at Binny's. I'm Lexi, I do communications too. Jim, also communications. I'm Roger, and I do beer. Thank you for coming and bringing Wet Hop beers, Roger. Yeah. This one's been a lot. We've been planning this one for a while. Yes. There was a time when there were lots of Wet Hop beers. There aren't as many now. A little background on this, for those of you who are never heard of a Wet Hop, or they are sometimes referred to as Fresh Hop beer, hops are super perishable. So once you pick hops, the clock starts ticking and you need to process them. They get wilty and moldy within like two days. They're like flowers. Yeah. Nice little puffy. They kind of look like little green pine cones, but they're not that hard. They're more like a flower. So there's a couple of different ways that you can process them. Back in the day, people would just dry them and use the whole hop cone when they're brewing beer. The downside to using whole cone hops is that they're like little sponges. So, you waste a lot of beer because you can only squeeze so much out of them. There's some loss that way. They also are really bulky. When you leave them whole, it costs a lot of money to ship them as whole. So, they started processing them into little pellets, which kind of look like pet food. Definitely. Yeah. These little teeny green pellets, they're so compact, they're super hard. The hop gets dried before they grind it up and press it into a pellet. So, the argument is that the downside to doing that, they're much more efficient to use, you can store them, space, but you are drying the hop and compressing it into that pellet, you're exposing it to oxygen. So, theoretically, there's some loss in the flavor and aroma potential of the hop. This time of year, you can brew with just fresh hops. Fresh off the vine, you need to get them from the vine to the brewery within like 72 hours tops. So, most of the hops in this country are grown out in Oregon and Washington, a little bit of Idaho, that's kind of our big hop growing region. But we actually used to grow tons of hops in the Midwest, especially in Wisconsin, and there are some successful hop farms in Michigan. What brewers are faced with around here is that if they want to make a fresh hop beer, they're kind of relying on whatever small operations are growing hops here. It's not like that Italian restaurant that has fresh burrata flown in from the Mediterranean every single day. Oh yeah, the plane just came in this morning for the burrata. So, that is an option. You can fly hops from Yakima or from the out west overnight, but that costs a lot of money. So, wet hop beers kind of during their hay day would command a pretty expensive price point because of that, because they had to overnight the hops. The alternative is that you can use locally grown hops. A lot of the hop varieties are area specific though. So, in Michigan, certain hops grow better than others, or there's a lot of politics to hop growing. So, you have to have rights to grow some of the ones that aren't open source. Politics. Yeah. Like hop zones? You can't just go and grow hops. Some of them are trademarked, and you have to essentially pay to be able to grow them. And what we're going to taste today is terroir. Just, normally we talk about that with wine more than beer, but if you grow a hop variety in one part of the country versus the other, it's going to taste a little different. So, let's try a beer, and this is a perfect example of that. 5:23 Off-Color Pilsner The first beer we're going to try today is off-color wet hopped beer for pizza. Yeah. This uses Chinook hops from Hophead Farms. Hophead Farms is where most of these breweries are getting fresh wet hops from. There's a couple of exceptions, but they are the biggest operation. This beer uses Chinook, which is normally described as a very piney, resinous hop when it's grown out in the Pacific Northwest. Hooray. But when you grow it in Michigan, it's much fruitier. So it doesn't have a pineapple. It has more of a pineapple flavor. Pine. There you go. Pine. Yeah. All right. Let the beer do the talking. Let's let the beer do the talking. Word salad over here. All right. This beer is an Italian style Pilsner, which is a confusing concept since it is not made in Italy. Seriously. Does it have anything really to do with Italy? Pizza. We have Matt Brindleson to thank for this. Listen to our podcast with Matt. He is the hop wizard from Firestone Walker, one of the most knowledgeable brewers in the craft industry. He was traveling in Italy and drank a beer from Birificio Italiano called Tipo Pils, which is essentially a German style Pilsner, meaning that it's very heavily hopped, dry. Brewer there is famously really dry hopped the Pilsner. So, Matt liked this and sort of just referred to it as an Italian style Pilsner, even though it was literally just one beer from one brewery in Italy. And he's kind of guilty of creating a style then. What have you done? So, it's essentially a dry hopped Pilsner. You know, it's not his fault. It's everybody else just going along with it. Yeah. He's like, oh, you guys are going to love my grandma's porter. And now we have Matt Brindleson's grandma's porter style. It's in the GABF. Well, it's also confusing because Off Color used to have a beer called Beer for Pizza, which was, yeah, right? Beer for Pizza. They had a beer called Beer for Pizza, which was supposed to be like RC Cola. And yeah, that was a wacky one. Yeah. And so then they came out with Crispy Beer for Pizza, which was a Crispy Boy Lager. And now this is just wet hopped Beer for Pizza. But not Crispy. It is Crispy, but it should be called Wet Hopped Crispy Beer for Pizza, but that's probably just too much for the can. No. Yeah, there wouldn't be enough space on there for a twee drawing of some mice. I love it. Mice making pizza. I love that one of the mice is holding a pizza cutter with his tail. Yeah, that's pretty great. It's adorable. And they have Jim, they have the pizza box with the Man of Italy on it. Okay, so that was all a roundabout way of describing Italian Pilsner, which is kind of what this is, but it's a wet hopped Italian Pilsner. Yeah, so what Jim and I were talking about in regards to this beer is that a lot of breweries these days are making IPAs and they're just using lager yeast. So in a lot of ways, this is very IPA-esque. I mean, this is a IPA. This is off-color first IPA. I disagree. I disagree. It's way too light in body for that. It's just light and effervescent, and the hops come across like tropical fruit and then it has the bread crust lager finish. Yeah. I think that's why I like it. Usually sometimes we get too hoppy and it starts to get a little scary. But this is very delightful. It's an IPL. It's an Italian Pale Lager. They're definitely, I think you nailed it. I mean, it has that bready character that totally does remind me of bread crust or even pizza crust. The hops are pretty interesting. There's a little bit of an herbal character to it. I believe in addition to the wet hops, which is what they're finishing the beer with, it uses a German variety select. Totally sense that, like a noble quality. It has a lemon pepper in there too. Yeah. Picking up on that? It's very different than just crispy beer for pizza. Noticeably different. Okay. Nugget and Centennial. I guess they totally changed up the hops for this, in addition to using the Chinook wet hops. So different hops than what they normally use? Yeah. Okay. That explains why it's very different to me. Very enjoyable though. I really like this beer. Had they called this beer anything else, it would not be confusing to you. It's not that confusing. Except I wish we had pizza to go with it. I know. Roger, this beer is fine. I'm waiting to get my socks. I liked it. I don't know. I thought it was delightful. It's just perfectly fine. It's drinkable, crushable, summer afternoon. You're not a lager guy. We know. So while we pass this one around, help me out here. I think that I like hop, wet hop beer because the hop is at the forefront. And maybe it's not even the fact that it's wet hopped. It's just the fact that it's so hop conscious that they can't not make a hoppy beer. Nobody ever made a really multi wet hop beer. Yeah, that's true. I think also what wet hop beers used to be more of a big deal because dry hopping wasn't like the Pee Wee Herman word of the day. Oh, that's also really confusing. Dry hopping versus wet hopping are two completely different things. Right. Dry hopping is horrible. You can dry hop with wet hops. You can dry hop with wet hops. That doesn't make sense. Rogers, tell what dry hopping is. Dry hopping is when you're brewing beer and you add hops to the brew kettle, that's where bitterness is extracted, but it also in the point of boiling, volatilizes aromas. You're going to obtain flavor and bitterness if you add hops in the boil, but you're going to lose the aromatics. You can add hops at all sorts of different points of the brewing process, like if you think of 60-minute IPA, it's like all 60 minutes they keep adding a little bit of hops. A lot of brewers will add hops towards the end of the brewing process, but then if you add hops on the cold side of the brewing process, where like it's about to go to the fermenter, or now we even, you know, this was the breaking the rules type It certainly costs more money. Yeah. So you're throwing the hops, be it pellets, whole cone. In this case, you know, we're talking about whole cones that haven't been dried or anything. You're just adding that to either the fermenter or just the like conditioning tank. So instead of calling that process dry hopping, they should have called it late hopping, you know? That would make more sense. And then, yeah, yeah. They do say that like late hop additions, but usually if you're using, if you're doing late hopping, it's still when the beer is warm. Or cold hopping. It's just called cold hopping. Yeah. It actually is a really old process, which is interesting. Like when we talk about the background of IPA about how they were shipping it to India and they didn't really know that hops had antimicrobial properties. So they, you know, they'd ship this beer in barrels. And if they put hops in the beer, like they were literally even putting them in the barrel, it was staving off of the bacteria from growing. So the beer wouldn't get sour. So it's an old process, but within the last like 20 years, when hazy IPAs became a thing, everybody dry hops now. And that's a big part of why the price of IPA shot up. Some of these hazies are using like add an exponential number of hops, like five times the hops sometimes of a normal IPA. So wet hop beers before everyone was dry hopping like crazy, they're almost always dry hopped. So when it came to drinking IPA like wet hop beers are typically very aromatic because of that. Okay, Hopewell Harvest, we're getting there. 13:31 Hopewell Flash Frozen In your lens of terroir, where are these hops from? These are from Oregon. So a new process, this is kind of the thing I hear a lot lately, is these like flash frozen hops. So these are not technically wet hops. They're not wet. Right, they've been processed. But instead of the traditional method where you're drying it with heat, they're freezing this. So I need to do a deeper dive on this because we've talked about cryo hops in the past. So cryo hops, they use cryogenic freezing to separate the lupulin glands, which are like the little orange dust that's in a hop. It's like kind of pollen-ish. Yeah. Good. Lupulin. You separate that from the bract, which is like the leafy green material. So since everybody nowadays is all about the juice, they want the juice, and these new hops, it's all about the fruity characteristics. All that is in the lupulin, like the pollen powder, and then the green leafy stuff tastes like green leafy stuff. So they don't want that, they just want the juice. So when this first started, they were literally just selling the powder, which was a huge mess, and brewers would dump it in, and it would just clump up. Didn't work out well. So then they realized that they had to make pellets that were a high concentration of the powder, but still had a little bit of the leafy stuff. So when you look at a hop pellet, it's green. When you look at a cryo pellet, it's kind of orangish green. Because they're super concentrated, you don't need to use as much of them. Or if you do, then you're really popping up the flavor and bitterness and aroma. Okay. So hear me out. Why did they start doing this? Where did this come from? It seems like so much work to just- What is the point? What is wrong with you? Why are we doing this episode? This just feels crazy. American brewing has always been about being over the top and making the wildest tasting thing you can. And I think this was a product of that it really blew people's minds when you drank an IPA and it tasted like juice. And in order to make something that tastes that juicy and fruity, you need a ton of hops, like a ludicrous amount of hops. Or juice. You could just get fruit. And to get rid of all the vegetal greenness. Right. So they want to try to get the juicy part, but not the green part. So this is kind of a product of that. Yeah, they're wheezing the juice out of the hop. Okay. Are you still talking about cryo hops? Yeah. So that's not this. Wait, let's move off that. Are they freezing whole cones? I think they're processing whole cones with cryogenics without drying them, I guess, is the difference. This is Amarillo Hops. It says, unkilled Amarillo Hops from Oregon. They were picked at peak ripeness, flash frozen, and shipped overnight to our doorstep. It's about as fresh as the Mediterranean sea bass that's flown over to the Italian restaurant. What Italian restaurant do you go to where you think they're lying to you all the time? There's this place again, they're lying to us about everything. Fresh my ass. Actually, the sea bass is the Greek place. Yeah. This beer is really enjoyable, though. This is a pale ale, not an IPA, so we're starting to see some of these just really crisp. I think it's kind of a reaction to all the hazy stuff. We're starting to see some just old-fashioned. This is like crystal clear, clean. It's Amarillo hops, so those are usually kind of a... If somebody asked me what this was, I would almost say Simcoe. It's kind of reminding me more of Simcoe than Amarillo. Amarillo is usually really orangey. Do you guys get... Yes. I get orangey. Okay. Yeah. I was going to say orange. That's like the word that's in my brain when I'm drinking this. It's not like orange juice, but the fruit quality is orange. Then it's got other like ale roundness. It's got a little bit... This to me is pretty dank. Yeah, definitely. Before we legalized cannabis and we had to tap dance around saying cannabis, dank is just code word for, well, people say dank weed. We did, we had to tap dance around it. We had to pretend like we didn't know what it smelled like. Yeah. We've all been to a used record store, right? Now we can say sticky-icky though. Yeah, now we can say cannabis. Now we can say sticky-icky. This to me definitely has like a fresh weed kind of taste to it too. The orange is like a fresh squeezed orange juice, I think. Not so much orange like candy or even just, I don't know, eating a little orange thing. I agree. But yeah, this is not your sunny delight. Fresh squeezed. Good clean bitterness though, and like a soft bitterness. It's not like super harsh. Yeah. Did you bring any that are super harsh? Come on, man. See, this is harsh to me. They're harsh and Craig's mellow hair. Oh, seriously? Yeah. It's going to be a journey. 18:58 Three Floyds BrewDoo Okay, now here's the BrewDoo. I'm excited about this, even though I already had it. Yesterday. Yesterday. And the day before. And the day before. This is one of our longest running fresh hop beers. Yeah, I had no idea it was fresh hopped. BrewDoo from Three Floyds. It used to have an ugly little wish troll on it. Yeah, for some reason, I associated it with spring. I don't know why. For some reason, I always associated it with spring. Maybe you're thinking of... So the old label was the silly trolls, which were also on the rabbit rabbit label. Maybe that's something to think of. The color scheme was similar. Yeah. I think the rabbit was eating the troll. Because rabbit is... I'm thinking of Easter and spring. Okay, that makes a lot of sense. This smells so good. This smells so good. Also orangey, but a lot more bitterness. Yeah, this is like a classic old school IPA from the late 90s, early 2000s. Definitely orange though. Definitely that. A richer malt undercurrent. It's like rye bread. This uses a hop variety that you really don't see that often. They're actually telling you what it is? They didn't. I asked. Roger has to do the secret handshake to get the real intel from Three Floyd's. Before, like I was saying, there's certain hops that are open source, created by the USDA. We actually have the USDA to thank for the American Craft Revolution. It was people out at the University of Oregon, working through the USDA that bred some of the most common and beloved hops, Cascade being the most famous one. All the C hops like Centennial, Cascade, they're all open source, so you can grow them. If you want to grow these in your backyard, you don't need permission or anything. That's why they're so ubiquitous. Breweries like Sierra Nevada, Anchor, when they opened up, they were using what was at the time a new hop called Cascade. Until recently, when everyone started growing Citra, Cascade was the most commonly grown hop. Again, because of that open source versus things that are trademarked and just the fact that certain hops grow better in different regions, you'll see some hop varieties that are in the Midwest that you don't see or hear about as much. This uses Comet hops, which I almost never see. Comet. Yeah. Citrusy for sure. I think we had, you know, you mentioned orange, get a lot of grapefruit. But these come from a farm in Indiana, so truly local to the brewery. That's the best is when you can travel as short a distance as possible, so these are Comet hops from, I think it's Howe Farms in Indiana. Really tiny, tiny operation. This beer is incredibly bitter. It's not that bitter. It's like a grapefruit. Yeah. And I hate grapefruit. Oh. Unless it's on a Paloma. Unless, yeah. Yeah, that's grapefruit candy though. This is like my starting point. This is good. Yeah. Believe it or not, this is, it gets a lot more bitter than this in the beer world. That's what drove a lot of people away from craft beer during the IBU wars of the 90s where everyone was trying to outdo each other. I've been wanting to do this voice here. Yes. Begun the IBU wars have. Is that a Star Wars reference? Yeah. Okay. The Pendulum Swing and that's where we got the hazy IPAs and then they started getting to the point where some breweries, when they make a hazy, they put no hops in the kettle. So there's just literally zero bitterness. So usually you want somewhere in between, but I hear you. If you throw someone straight into the deep end, the first time anyone someone gave me, we didn't used to be able to get stone beer here, and someone brought me a bottle of arrogant bastard. I remember drinking and going, why does this exist? Roger was the wrong person for this. He also doesn't like bitter things. I like bitter stuff sometimes, like an espresso or something like that, I love. It's one of those things where you can be in the mood for it. I do think there's a demographic that probably doesn't realize they would like IPAs like this, and that's people that like drinking things like Amaro. So the people that geek out and say they enjoy drinking Malort, or they drink Fernet, or all the people that like drinking gins, and like gin and tonics. I mean, true tonic water is pretty bitter, and it's got that grapefruity kind of flavor. So is gin. It has that juniper, berries have the very piney. So what are you trying to say? It's all the thing Greg likes. Yes. But I'm just saying that there's some very young people that wouldn't traditionally like these old school IPAs. They might not gravitate towards it, or they never would go and try it. I'm just saying some of those people that like drinking these other very grapefruity, bitter things would probably be surprised if you got one of these old man IPAs. It's kind of funny that old man beers are now bitter IPAs. It's like when I finally realized that Pearl Jam was classic rock. Yeah, yeah. It's like how edgy 1950s rock and roll was, or jazz bands, swing bands. This kid's music, and I was like, well, that's quaint. Yeah. When these beers came out initially, there were these beer festivals where they're pouring the early anchor in Sierra Nevada, and old men were just incensed. Like, Bill Newton was the so angry. This is garbage. I've been drinking craft beer since the early 2000s, and I think my tastes have just changed, and I don't like those resinous, super multi-resinous IPAs. That's just not what I want to drink anymore. Although, I don't want to drink hazies either. So the only reason that the IBU wars became a thing is that you get like an affinity for that. Like, if you just drink it all the time, you start to like it, just like if you like Malort. So like people just sort of, especially out in California, where it was the thing to make these crazy IPAs, like in Southern California, you had like Balace Point Stone, Pizza Port, all sorts of different breweries. You said pizza? Pizza Port. You know, Coronado, there's so many like concentration of IPA breweries down there. People just got used to it to the point where, you know, I still remember the first time I tried something like Bigfoot. I'm like, who likes this? You know, this is too much. But now, I kind of do like it, especially if you age it for five years before you drink it. Also, you say that IBU wars in the 90s, but I feel like maybe in early 2000s. Yeah, like in California, it might have been the 90s, but it didn't get here until the 2000s, because I feel like we had a lot of... No, for sure. There was a lot of crazy IBU stuff happening here. Yeah. Once craft beer really took off here in like the 2000s. Good work, Chicago. This next one is one of the oldest, longest running wet hop beers out there. 26:20 Two Brothers Heavy Handed This is Two Brothers Heavy Handed IPA. The Heavy Handed is celebrating its 25th anniversary this year. I unfortunately tried to figure out what the hops are in this, and they're not listed anywhere. I went on their social media, nothing. So, they're being kinda cagey. You're gonna have somebody you can fax to ask them for the secret recipe? Yeah, I should have emailed to ask. They're being a little heavy handed with all the security behind this. Right, right. I actually went one year to pick the hops for this beer. We were sitting there on tables and picking them off of the... When you harvest hops, you typically take the whole vine. You just cut the whole vine down. Vine? The vine, yes. The vine. Why is it a vine? I don't know. Not a typo either, very confusing. Not a vine. Not a vine, it's a vine. But it's basically a vine, because it crawls like a vine. I don't know if it sticks to walls really well, but it definitely crawls on like string and rope and stuff. So maybe that's why. If you Google Hop Harvest Wisconsin, there's these cool like really old timey photos of people used to harvest hops on stilts. What? Why they didn't just cut them down? It's got to be an easier way. Like I was just saying, we sat at tables and picked them off the vine. So maybe it was an efficiency thing, like you could pick the cones that were ready and leave the ones that weren't, but usually they're all basically ready. But yeah, people were on stilts picking hops. They grow them up. They grow the vines straight up to conserve space, get more vine per acre or whatever. So they end up being like 20 feet tall. Yeah. That's craziness. A vine climbs using tendrils or suckers to adhere to surfaces, while a vine wraps around objects with stems for support. This is the hard-hitting attention to detail that you get from Barrel to Bottle The Binnys Podcast. Interesting. Very interesting. Also, when visiting Hophead Farms, one of the most fascinating things I learned from the visit was that hops can go from ready to unusable in 72 hours. So they have to be super vigilant. And then when it's ready to pick, they better have enough people because they got to pick them and process them immediately. So, I actually asked and I said, are you guys using drones? And they said, yeah, because these things are so tall, as Greg was saying, and they have to look at the moisture level because it's actually different at the top than at the bottom. And they have to worry about mold. So, they can be growing this for months and then all of a sudden, it starts getting moldy and it's ruined. Or they just turn brown and die in a matter of like three days. I wonder if they have like when it's potential harvest season, they just have people like on call. I think so, yeah. And you're like, hey, it's happening right now. Yep. Get over. That's crazy. Smell is amazing. Definitely worth a trip. This beer is something. Yep. Very lean. This is big. Yeah, it's all right. It's big. It's not that bitter. It's definitely fruity. I think the bitterness kind of lingers. When you first drink it, it's bitter, but it got more bitter over time. Is my mouth just broken? It seems pillowy soft. I thought we've talked about this already multiple times. I think grapefruit is just your jam. When you drink grapefruit, it doesn't elicit the response that a lot of people are like, it won't go away. The bitterness is still there. I just got a great idea. Grapefruit jam. No. Wouldn't that be a marmalade? Marmalade, probably. Can you Google the difference between jams and marmalades, please? I think marmalades has rind in it. Maddie gave me some electrolytes this morning and she said, here, which of the flavors do you want? I said, not grapefruit. To which she said, yeah, I always give my boyfriend grapefruit when he's pissing me off. Because they both hate it. I don't know. Good news, grapefruit marmalade is a thing. Nice. I'm going to get that. Remind me, I need to buy that online and get it shipped, as well as a screw in glass light bulb cover for my outside the garage light fixture. Sure. Thank you. Remember, if you want grapefruit flavor, but without the bitterness, you should be eating pomelos. What? Yes. What a dumb recommendation. Hey, if you- I love how Lexi backs it up though. She knows. Yeah. Absolutely. Does your fruit have too much flavor and not enough rind? Get a pomelo. Why not? Have you had one? Yeah, once. They're like, it's like somebody took a grapefruit and made it puffy and then dialed the saturation down. Yeah. It feels like someone literally like there's a screw on the side, they just turn this down. Well, pomelo, like most fruits, it's a it's a crapshoot. Like you can have ones that are kind of boring or you can have ones that are great. Sepia, grapefruit. But they're not bitter. So when you see people sprinkling sugar on a grapefruit to get past the bitterness, unless they have the Greg ability to eat. Bitterness is the point. Yeah. You like bitterness. Most people don't. 31:55 Revolution Farm to Glass Wait a minute, I passed this without looking at the cam. This is, I'm looking forward to this. Revolution Farm to Fist Crosby Hop Farm. How about that? They tell you right there in collaboration with... I like that. This is back from the first time since 2018. Crosby Hop's very well-known producer. One of the aspects of that, again, isn't maybe as exciting, but the processing element to making things like hop pellets, or now we have all sorts of different hop products, flowable hop extract type things. Crosby has patented this thing they're calling CGX cryogenic processing. If I had to guess, it's probably where Hopewell got theirs from too. This is, again, taking things and flash freezing them, and then making these super concentrated pellets. Hey, Roger. Yes. This kicks ass. It's pretty good. This is awesome. What's interesting is that there might be something to this process because these are like the classic sea hops. Yeah. There's a lot going on. This is Centennial Chinook and Cascade. And Amarillo. Amarillo too. Oh, I was reading the cell sheet, not the can. Really can. Interesting. It does have the cryogenic process mentioned on the can too. If you can decipher the gobbledygook of letters. You said it's a comet, right? That's what you just said or no? Comet. Yep. That Roger's already pointed out is weird and rare, but here we are too, two for five. Wow. Interesting. Yeah. Well, look at that. Amarillo, you get a little bit of the orange. This is a complex. The bitterness is fruity and resinous and everything. Herbaceous. I love this. Rev likes crystal hops. You don't hear about those that often, but they've snuck them in the several beers over the years. I think they're a cool hop. There was a Crystal Hero at one point. Yeah. They've got a lot going on. The malt is dialed in to be exactly what it needs to be to balance with the bitterness for my palate. I'd like it to be a little bit heavier, but I got to give them props. This is a perfectly balanced beer. It's really good. Seven and a half percent. I think it's cool when you can't necessarily immediately nail down the flavor of the hop. So like in some of the other ones have been really grapefruit forward. Yeah. There's a lot going on here. This is like a berry character salad of different hops. Yeah. It's awesome. But it's not just like, again, overly like pineapple like, oh, this pineapple or mango or. It's not too dank and it's not too herbal too. Right. Yeah. This is really, somebody else say something, I'm just going to gush. It's unique. It's definitely unique. Yeah. Good work, Rev. I'm glad they brought this back. Yeah. Yeah. It feels like a pretty classic. Kind of beer. This is like what IPA tastes like in my brain. Yeah. This is what I like in an IPA, I think. Not too malty. I don't really like the overly malty. It's not resinous. It's got some resin, but not a lot. Roger, were you waiting for this one? This is one we're holding up this whole show for, right? It was. Yeah. They kept pushing the canning date. They delivered it over the weekend to the store samples. Seriously? Yeah. I was getting a little nervous because when you're fresh hot beer, it gets pushed back by weeks. What's going on? You're also drinking this two days old. Maybe that's part of why they can that on Saturday. But it doesn't have hot burn. It's not super duper old. It's probably sitting in the bright tank for a little bit. Yeah. Man, this is good. So yeah, this isn't even in, well, at the time of the release, this will be in stores. Brewdew. That's me and that brewdew. I want to try it again side by side. This one's a little more weird and wild. Is that all of them? That's all of them, yeah. Yeah, like I said, we're not, sadly we're not seeing as many, but I think slowly but surely you're going to start to see more fresh hop stuff. Sometimes people make a fresh hop, but then just serve it on draft from the tap room. I know there are a few local breweries that did that. Half Acre did one that was really nice this year where they put, they were selling it from the brewery, like a tiny amount, and so it did get canned, and they had Alaska Airlines on the can. So I think they shipped the hops via passenger instead of freight. Nice. It's funny, but they did a nice job with theirs, so Half Acre can it next year and get some to Binny's. Yeah. It's nice to see Hopewell and Offcolor, who are smaller breweries, do them instead. The other ones are bigger breweries and they, obviously it costs a lot to do this, and you probably have to buy a lot to make it. Well, to state it explicitly, also, Hopewell and Offcolor are bringing different styles. They're not just big, heavy IPAs. Yeah. Oh yeah, very different. I think that's key too, is people kind of expanding the category into more than just an IPA. Very cool. I'm very impressed by that first one. Offcolor. I tend to shy away from hops, and I would probably drink both of those first two. They took your dad's lawnmower, logger, and fresh hopped it. Yeah, it's great. The most wonderful time for a beer. The beer that's conspicuously absent, one of my all-time favorites, is Born Yesterday from Laganitas. So they had some QC issue with this beer's batch, so they pulled it at the last minute. That's funny because when I ran out of redos, I started drinking Maximus. True story. That's what I did yesterday. I'm wondering what happened. I'm wondering if it was hop creep. So that's another topic for another issue, but it essentially starts like a secondary fermentation, which it can end up producing diacetyl. So then you get this butteriness in the beer that no one wants. I want a T-shirt that says hop creep. Yeah. It seems like something that any of these breweries would do. Supposedly, these CGX hops, I was reading the cell sheet about why you should believe in them, and one of the things said reduces the chance of hop creep. Nice. Okay. I feel like that would be a good off-color shirt. They should make a beer that's called that. I'm definitely getting some of that revved to take home. Yeah, it was great. 38:17 Limited Edition Beers We didn't talk about the prices of these. They're all normal priced, right? Yeah. So the off-color, wet hop beer for pizza, grab it before it's gone. It comes in four-pack, 16-ounce cans for $12.99. The Hopewell Harvest Pale Ale, same thing, four-pack, 16-ounce cans, $13.99. The Three Floyd's comes in bottles because they're old school and they're Three Floyd's. You can get a six-pack for $13.99. Almost chipped a tooth during the Bears game yesterday. Try to open it with your teeth. Oh, my God. Two Brothers Heavy Handed is in a six-pack, 12-ounce can for $11.99. And then the Rev Farm to Fist is a four-pack, 60-ounce can. It's not even in the system yet, so I think it's probably $13.99. Cool, Rog. Cool. Glad we finally got around to this. Yeah. It was worth the wait after trying that Farm to Fist. Yeah. I'd say the belle of the ball. Just like the lifespan of the hop after it comes off the vine is only 72 hours. These beers are around for a very limited time, so grab them while you can. Yep. Or else you have to hold your piece till next year. Yeah. All right. Awesome. Thanks. Barrel to Bottle, another good one. Back in your feed real soon with something great. Until then, I'm Greg. I'm Lexi. I'm Jim. I'm Roger. Keep tasting.