Welcome welcome to our 28th episode of Over a Pint. This is a special one as it marks the one person, outside of myself, to be in the most Over a Pints ever- Mr. Rob Landerman! You can check out more hot Rob OAP action here and here.

This old Over a Pint pro made himself comfortable in front of the camera (enough to lick spilt beer off my arm) and along wt distiller TJ Miller, spilled the Ranger Creek brewing/distilling beans wt us. Rob, TJ, Denis Rylander, and Mark McDavid had us out to the brewery/distillery to have a look around and taste some yummy beers.

Remember, we’re a beer blog, so don’t hate if I get any whisky info wrong or sound dumb (that whole wt an ‘e’ or wt out an ‘e’ always fools me)…

Here’re the meat and potatoes:

• Rob, TJ, Denis, and Mark all met via their homebrew club
• Total investment just under a million
• Double distillation
• TX corn used for the whisky
• Experimenting wt TX climate for barrel aging- maybe only 2-3 yrs for aging
• Start wt small barrels then get bigger
• Experimenting wt front end spirit recipes; distilling beer recipes
• Looking to be as crafty in spirits as they are in beers
• End of July the Hungarian builders installed the equipment
• Three beer fermenters; one whiskey. Two lagering tanks
• August 1 launch wt early mid September in glasses (as of our June visit…)
• Keg and bottle out of the gate. All four beers. San Antonio only for now
• Hope to be in ATX in Jan/feb
• Been shopping around test batches to bars to great success
• Looking to put bottles in small mom pop shops first
• First seasonal spring 2011 TX wildflower wit, tentatively
• All brand new equipment by Bavarian Holstien. Out of CA
• Looking to use lots of local ingredients with out sacrificing style quality
• All beer unfiltered
• Eight months before beer barrel aging on premise
• Will be one of the few brewery/distilleries to age their own beer in own barrels
• Planning on a bourbon aged lager
• Souring barrels, too
• Turn some beer recipes into whisky to age beer in it’s own barrel
• Plan on making oak spirals out of TX oak if they can’t get TX oak made barrels

The beers:

• South TX lager
  Traditional dirtmunder lager
  All German ingredients to brew to style. 5.2 abv
  Very balanced. Great mouth feel. Shooting for a gateway beer. First introductory beer in portfolio.
• Oatmeal Pale Ale OPA
  Less traditional more unique.
  Shooting for Sierra Nevada pale bench mark. 17% oats fir body and mouth feel. Only 3 malts 2 hops. Amarillo centenial hops.
  Smooth drinkable 5%abv sessionsble.
• Misquite smoked porter. “The Smoking Gun”
  In house smoked malt.
  45% smoked malt.
  Great smoke front good roasty chocolate malt then subtle smoke flavor. Very nice.
  “like chocolate covered bacon”
• “La bestia Emabala” strong Belgian
  Used wt local honey.
  No rock candy only sugar. 7% abv then 8.5% on second wt rock candy.
  Still in test phase.
  Has potential. First batch dry but not Belgian depth.
  

We had a great time out there wt the Ranger Creek gents. This

guy tagged along and posted some stuff too.

The Smoking Gun misquite smoked porter was my favorite (Rob described it as chocolate covered bacon and I can’t disagree), but none of the beers were anything to scoff at. I look forward to trying the whisky when they begin distilling. Thy mentioned they may produce a “top shelf” moonshine too. Nice.

We’re drinking various Ranger Creek beers in the video. I think I’m finishing off a combination of mine and someone else’s strong Belgian then move onto the smoked porter. Or maybe the smoked porter is what Rob spills/licks off my arm. Either way they were all tasty. I’m really looking forward to these beers and hope they get in ATX sooner than later.

So if you can, crack open a beer and join us over a pint.

Enjoy!

Welcome welcome to another episode of Over a Pint. This one wt Allagash founder, Rob Tod while he was in town for the Flying Saucer’s East Coast Big Beer Week back in April (yes, we are still playing catch up…)

Rob was in town slinging the Curieux, the Black, the Four and the Odyssey, a dark wheat beer aged a year in stainless steal/oak.

Very nice.

We were drinking the Curieux, a barrel aged trippel. Rob explains the creation of the Curieux was a happy accident as some of their strong cork bottles got held up in customs coming over seas and they didn’t have anywhere to put their latest batch of trippel but some Jim Beam bourbon barrels they recently acquired.

Rob explained how Allagash came about being an American brewery focused on Belgian style beers. He said when he was working at Otter Creek he and the other employees would bring in beers to share and he became inspired by the belgian style. He said he decided to open Allagash and focus on belgian style beers in the mid 1990s because very few American breweries were making those styles. He was impressed by the various styles and also the experimentation and ingenuity of the belgian brewers and wanted to capture that same spirit at Allagash.

Much thanks to Sam at Flying Saucer for opening up the cooler for us to shoot in as it was super packed and loud for the East Coast Big Beer Week (Allagash and Dogfish Head rarities tapped every night for a week).

We’re drinking the Curieux in the video, so if you can, crack open a cold one and join us over a pint.

Enjoy!

This one has been aging for a while. Last holiday I was able to make the short trip from my parent’s house out to the Covey in Fort Worth to try some beers and meet with brewmaster Jamie Fulton.

It was pretty impromptu. I showed up just looking to try some beers, and ended up meeting Jamie, and then recording a video on HIS MacBook Pro using the built in iSite camera and iMovie.

BLOGGING!

Jamie was a great sport and a very gracious host.

Of course I tried the multi-award winning Vienna Lager. I had hoped to try the smoked porter, but it wasn’t on tap at the time. It sounds incredible. Jamie talks about how he smokes his own malt in the video.

In the 2009 GABF the Covey won silver for the 100 (a 100th brew commemorative Belgian style strong beer) and the Weizenbock and also a silver in the 2010 World Beer Cup. Very nice.

I took some great notes, but alas, lost my notebook during our last move. That little guy was filled with beer blogging gold. You will be missed.

From my tweets circa November 2009 I recall liking the Christmas ale and Vienna lager. I also sampled the newest version of the 100 from the fermentor (blogging doesn’t pay but it has it’s perks). It was very nice.

As Jamie mentions in the video, he likes to switch up the hop profile in the IPA to keep it interesting. I had the simcoe and really enjoyed it.

The Covey, a reason besides my family living there for me to make the 3hr drive north. Thanks, Jamie!

We drank the Simcoe IPA during the video. It was mighty tasty. So if you can, crack open a cold one and join us over a pint.

Enjoy!

Welcome welcome to another episode of Over a Pint, our 26th (#25 is in the vaults, for cellaring…)

“Recently” we went out for the Dogfish Head/Alamo Drafthouse Lakecreek Off-Centered Film Fest and had the great pleasure of grabbing Sam for a quick Over a Pint.

Sam had a lot to say. Mainly about the new version of the Dogfish Head Aprihop. It’s hoppier and less apricotier than in the past. I like. Not sure on the hop profile, Sam said he’d have to kill me if he told me. Whatever, it’s good.

He briefly mentioned the Chica experiment and also talked up his new roof top restaurant endeavor in NYC with Russian River’s Vinnie Cilurzo and Italian brewers Teo Musso, Brewmaster of Birrificio Le Baladin and Leonardo Di Vincenzo of Birra del Borgo. It sounds pretty great.

He also talked up the Dogfish Head, Victory and Stone Simon and Garfunkel tribute collaboration; a Saison du Buff brewed with parsley, sage, rosemary and thyme. Yeah. Stone released their version in April, Victory will in July, and Dogfish Head should be brewing theirs in June for an August release. Fingers crossed we see it in Texas.

The event was great. Alamo did a bang up job.

And unlike many beer type events, the Alamo/Dogfish Head group used these great labeled place mats for the beer with proper paired food designations for ease of having the correct beers and foods tastes.

Lots of local food paired very well by Alamo Chef Paul Michie.

My favorite pairings…

• Burton Baton/ Proscuitto, melon, and lime
• Black & Blue / Crab wonton with blueberry sauce
• Raison D’Etre / Medjool Date stuffed with gorgonzola, Marcona almond and wrapped in bacon
• Palo Santo Marron/ Chorizo, jack, and cojita quesadilla with roasted tomato salsa
• Chateau Jiahu/ Pulled pork slider, with house pickled red onions, and spicy mustard

Runners up included the…

• Pangaea/ BBQ Bison slider with cheddar
• Punkin Ale/ Chorizo/ beef slider with avocado mayo, lettuce, and tomato
• Indian Brown Ale/ House made smoked duck sausage

I heard from some that the 2007 120 Minute IPA was off, but I liked it. Possibly because I had done some pre-game tailgating in the parking lot wt Jeff and Joe of Jester King.

I missed the film portion of the festival due to the Live Oak Anniversary party on Saturday (coverage to come…) but heard it was pretty good.

Will Oldham (aka Bonnie Prince Billy aka Billy Prince JR….) and a sweet ass robot was the star of a pretty awesome short about industrialized beer. Check it out AFTER you watch our video.

Between courses Sam would take the stage and talk up the food/beer and as the night went on his stage time turned into a haphazard Q/A time .

During one of these sessions Sam spilt the beans that Dogfish Head would be brewing a one off special release beer for the  40th anniversary of the release of Miles Davis’ Bitches Brew. Video of that announcement here.

To finish the evening off Sam performed a bit of the The Pain Relievas’ catalog… see the footage after the interview. More here.

Huge thanks to Bret over at Alamo Lake Creek for the tickets and cheers on a great event!

Sam and I are drinking the Aprihop, so if you can, crack open a cold one and join us over a pint.

Enjoy!

[Good photos by Andrew Pogue]

Looky looky. It’s time for another Over a Pint.

Number 24, that’s about 20 more than I ever thought we’d do.

And what a good one. We really wrangled in a good guest for this one (thanks Josh!)

We sit down with Mr. James Watt, head of stuff and emperor penguin at BrewDog for a few minutes before his Draught House hosted BrewDog tasting (yeah, I know that happened over a month ago… we have day jobs.)

James jumped across the pond to promote the release of the 32%abv Tactical Nuclear Penguin (previous World’s Strongest Beer) and the 41%abv Sink the Bismarck! (current World’s Strongest Beer.) See the videos here and here. Probably you are already familiar with the back and forth for the title between BrewDog and German brewery Schorschbrau.

BrewDog achieves these high alcohol levels in their beers via freeze distilling (fractional freezing.) As alcohol freezes at a lower temperature than water, as they freeze the beers, it removes water and leaves more alcohol… can I explain a simpler idea simplier? Look here for more.

James was kind enough to open a bottle of the Penguin for our video (did you also nearly shit your pants when he used the Bismarck! as a bottle opener?!?!) It was nice. At 32%abv, it was incredibly drinkable. There was an amazing flavor presence for the amount of alcohol. I liked it. Not a your go-to six pack beer, but good for once in a while.

Later that night for the finally of the tasting James opened a few bottles of the Bismarck!. A “quadruple” IPA, at 41%abv it retained a great amount of hop flavors. James explained that it was “freeze hopped”; a method where the oils from fresh hops are extracted and infused into the beer as it is being frozen. Also, not bad.

As of now only the Penguin is available in the US (only 400 odd bottles in NY and CA) with the Bismarck! only available online. Some have criticized BrewDog as being gimmicky or extreme for extreme’s sake. In my opinion, yes, they are over the top, and I think BrewDog would be the first to admit that, but after trying them I think they came up with something that may not be for everyone, but it is good for what it is. I was pleasantly surprised at how much flavor and dynamic tastes were present in these high ABV beers. Definitely more than a gimmick. Or at least a lot of work and attention to detail for just a gimmick.

In the words of my favorite beer critic, “They were tasty.”

Besides the Penguin and Bismarck!, the Draught House tasting featured a ten beer flight. The standouts for me included the 5AM Saint (a session-able hoppy red coming soon to the US), the Tokio/Tokyo/Tokyo* (an 18%abv imperial stout with loads of spices), the Smokehead (a smoked imperial stout) and the Hardcore 2X IPA which recently won Gold at the World Beer Cup.

The tasting was great. Hopefully the Draught House will do more events like this (word has it there is a cheese and beer pairing in the works.)

For the video James and I are drinking the Paradox Isle of Arran, and imperial stout aged in oak whisky casks. Very smooth, dynamic (listen to James’ description!) and drinkable. So if you can, crack open a cold one and join us over a pint!

Enjoy!

Yup. Here we are with another episode of Over a Pint.

This one, our 23rd (JORDAN!…You know, cause of number 23. Get it?), we spend with JT Smith of Flying Dog Brewery.

JT was in town to debut their 20th Anniversary Ale, the Raging Bitch, and also to support a slew of SXSW shows.

We met up with him at the Flying Saucer for the official TX launch of the Raging Bitch.

First is first. The Raging Bitch, their Belgian Style IPA. It’s good. It’s got the grain and hopping of an American IPA, is fermented with their house Belgian yeast strain, Diablo, and then nicely dry hopped with Amarillo hops.

It’s yummy. It’s delicate and dynamic then huge and hoppy. And it gets hoppier as you drink it.

JT talks about how they came upon the idea, and it’s birth as a pilot brew.

Informative stuff.

And if you were lucky enough to find yourself at one of the Flying Dog sponsored shows during SXSW, it was flowing free.

Yikes. At 8.3% ABV, it’s just a little change of pace from the other free beers you may have been slinging that week.

Makes for some intense day time drinking.

They also launched the Woody Creek White, a Belgian style wit. It’s sounds great, but after drinking the Raging Bitch, it was a bit hard to taste.

We also talk about Flying Dog wiping the floor at the Great American Beer Festival this past year being named the Midsize Brewing Company of the Year, with head brewer, Bob Malone, being named Midsize Brewer of the year and winning three golds and one silver. Horn Dog Barely Wine 2007, Gonzo Imperial Porter, Dogtoberfest all took gold with the Barrel Aged Gonzo taking a silver (and he mentioned we may be seeing some of that in TX… fingers crossed!)

JT and I are drinking the Raging Bitch and then (unwisely) move on to the Woody Creek White. So if you can, crack open a cold one and join us over a pint.

Enjoy!

Welcome welcome welcome to Over a Pint, the double deuce.

On this, our score and two, outing for Over a Pint, we sit down and share some nice nice beer with Sam Wynne and Rob Landerman of the Flying Saucer. These two fine gentlemen make up 50% of the living Certified Cicerones in Texas (not implying that there used to be more than four and some died, that’s just how it came out).

If you don’t know, a “Cicerone” is to beer as “sommelier” is to wine. Basically, these guys know their shit.

These guys are experts at food pairing, serving, glassware, aging, draft systems, style knowledge, history, brewing knowledge, and all things beer A to Z (I stole that last bit from Rob).

Ray Daniels, the cicerone Gandalf, put together the program in 2008. Previous to creating the Cicerone program, he was/is a professor at the Siebel Institute and is the author of several beer and brewing related books.

From the horses’ mouth:

Anyone can call themselves an expert on beer. But when consumers want great beer they need help from a server who really knows beer flavors, styles and brands. They also want to buy from a place that understands proper storage and serving so the beer they drink will be of the highest quality. Too often great beer is harmed by improper service practices.

In the wine world, the word “sommelier” designates those with proven expertise in selecting, acquiring and serving fine wine. Lately some beer servers have adopted the title “beer sommelier” to tie into the credibility of the wine world.  But anyone can call themselves a beer sommelier regardless of knowledge or experience.  And while some will be highly skilled, the only way to demonstrate that objectively is through independent testing of knowledge and tasting ability. The Cicerone Certification Program offers that independent assessment and certification so that industry professionals—as well as consumers—can be sure of the knowledge and skills possessed by current and prospective beer servers.

For more info, there is a great interview with Ray here.

Rob and Sam are currently “flexing their Cicerone muscle” at the Flying Saucer by planning beer tastings with food pairings (much like the one here) and with their regular “Randall” concoctions. As mentioned in the video, sounds like they have some cool stuff coming up.

Rob also flexed some “Cicerone muscle” on the second recording of the Knockin Em Back podcast.

Mainly, APPRECIATE THIS. These guys learned a lot and are very valuable resources and additions to our local beer community. And they are just plain nice guys, too.

In the video Sam cracked open a nice bottle of Lost Abbey Devotion, a Belgian Pale. If you have one you re ready to open (don’t sit on that shit too long) join us Over a Pint.

Sorry for the lack of photos. The original photographs we took got lost. Sorry, Sam and Rob for making you guys pose for some.

Look who’s 21… It’s Over a Pint. Finally legal. We’ve been voting, smoking and purchasing adult media for a while now, but at last, we don’t have to ask homeless guys outside the gas station to buy us beer.

And our first legal beverage choice, being 21, came from the noblemen Jester King. Last we heard from the Brothers Jester, they were completing fundraising and tweaking recipes. Currently, they are preparing to break ground on their land in southwest Austin, ramping up the third Jester, Joe Madia, awaiting the arrival of their brewing equipment, finalizing their brews for launch, and crossing all their “t”s and dotting their “i”s for TABC.

Wow. These guys have been some busy bees.

So Jeff, Mike, and Joe had us out to their land to try some beers and show us around. Watch the video for the good stuff, but here’s a brief recap.

Meet Joe. He’s from Pittsburg, was Jeff’s roommate at Notre Dame, just finished up medical school, is in charge of the artistic direction, will be assisting Michael in the brewery buildout, and is an all around solid guy (I actually first met Joe at Draught House when he approached our table with a pitcher of Deschutes Obsidian Stout ready to share.) He’s a solid guy, and I regret besmirching his meat-eating-rep on the last podcast.

Jester King plan to break ground March 1, expect to receive their 35 barrel brewhouse and fermentation tanks in may, and will hopefully be brewing beers for us to drink August, 2010.

Speaking of, the gentlemen Jester brought out a few beers for us to try (this is why we got into this whole beer blogging business!) We had Das WUNDERKIND!, La Danse Macabre, Impaler Vlad, and an experimental watermelon wheat.

Das WUNDERKIND! was excellent as usual. It’s a very well balanced, sessional, hoppy wheat, perfect for, uh, er, everything. Maybe not driving. They plan to release this as a year round offering in cans. You should be looking forward to this.

La Danse Macabre, their Russian Imperial Stout, has improved, in my opinion. A bit hot with alcohol last time I tried it, this past taste featured more of the coffee, anise, and chocolate flavors from the malt. The guys are tossing around the idea of making this a once a year seasonal release, possibly on Día de los Muertos, in 750ml bottles.

Impaler Vlad. I have been craving this beer since that day in June when I first read the description on their website. And it did not disappoint. A belgian style ale brewed with blood oranges and French oak chips soaked in pinot noir, Impaler Vlad is rich, dynamic, and refreshing. As you drink it peels back multiple layers of citrus, pinot, and smooth oak. I believe this will be distributed in 750ml bottles.

We also had a Rye IPA with flaked rye, crystal rye, and malted rye nicely hopped with chinook, simcoe and centennial hops. Jeff explained that they had originally planned on doing a traditional American IPA, but fell in love with the complexities of rye and stuck with it. They didn’t specify, but I expect this hoppy rye treat to be served in cans.

I won’t elaborate too much on the watermelon wheat, since it was just an experiment. Don’t read into this that it wasn’t good, but just to be fair, I don’t want to commit anything to the Internet about it. I’ll say this; it was refreshing and different. I had the 21st Amendment Hell or High Watermelon this past week, and the Jester King experiment WAS NOT A CLONE of this beer.

Jeff explained that they plan on launching with the Das WUNDERKIND!, Rye IPA, La Danse Macabre, and possibly a saison. They also mentioned they are kicking around the idea of hosting a contest among homebrewers for an additional fifth beer in their lineup.

We’ll post a cool video/photo collage (like this one) of the land soon, but I’ll just say that it’s good country out there. They have room to expand, great surroundings, easy access from 290W, and a great beer hall ready for tastings and events. From the beginning, Jeffery and Michael have been adamant that they want the brewery to be a communal destination, hosting music, dinners, tours, tastings, and various events the likes of which we have not yet seen in the Austin beer scene (they alluded to something similar to what these guys do.)

Geez, lots of writing. Watch the video already. More images and a little background on this OAP bellow.

Objectively speaking, we’re big fans of these guys and can’t wait to see their beers on the shelves and taps around town. Cheers, guys and thanks for having us out!

We’re all drinking Jester King beers in the video, soon enough you can too. Until then, crack open a cold one and join us over a pint.

[Not much of a back story. This was the third Over a Pint taping we did with Jester King. The first one recorded with no audio, the second one was based on an event that couldn't happen, and this one is perfect!]

Oh yeah, and we all went to Salt Lick afterwards.

I had the hardest time spelling “episode” as I typed out the title.

Weird.

Come one come all to our 20TH episode (took me three times to spell it this time too!) of Over a Pint, the beer “vlog” show featuring  some guy drinking beers, asking questions, and making things awkward with your favorite ATX beer influencers.

Yup. This is our score episode (as in four score and…), and boy did we score.

Brian and Tammy Smittle of Thirsty Brewing Co had us out to drink some beers and shoot some video.

We had the honor of being their very first press outing. Although, we were scooped by that other most popular beer personality at the Statesman. Whatever. It’s not a contest. (I actually met Patrick for the first time this past weekend at the Beer Connoisseur party at Independence, and he’s a great guy).

Ok, that rabbit’s been chased. Back to Thirsty Planet.

Brian and Tammy successfully evaded the watchful eye of the internet and ATX beer scene for nearly two years as they cleverly hatched their plan for a 30 barrel production brewery out on 290 W (they are literally neighbors to Jester King).

At the time of publishing, Brian suspects he should be brewing beer in about two or three weeks and it should be filling pints around town in about six. Yes, that’s correct; there should be new local ATX beers on draft in merely a month and a half. *shock face*

Thirsty Planet plan on debuting three styles: Amber, wheat, and IPA. Brian has been a pro brewer for various brewpubs since 1993 (before many of us online beer nerds could even drink beer). He began as a brewer in Vail, CO, then refined his craft in multiple brewpubs in OK. As his brewpub empire expanded, he found himself more often encouraging wait staff to up-sell Pizza Shooters, Shrimp Poppers, or Extreme Fajitas than donning his rubber boots and crawling into kettles to clean out spent grains. As a result, Brian and Tammy moved to Austin in 2008 to pursue their dreams of owning and operating a full production brewery.

Currently, they own a very large brewery with room to expand into bottling very soon. And besides the first three beers, Brian plans to utilize their large and hostpitable tasting room as a laboratory for various experimental brews he plans to churn out on his 5 barrel pilot system. He mentioned trying some more exotic styles including smoked porters, double IPAs, fruit beers, beers with brettanomyces, and various local ingredients. He hopes to cultivate a brewpub type atmosphere at the tasting room to share beers and receive feedback. In addition to the large tasting room, they plan to develop an outside bier garten for outside drinking, local music, and cyclist recouping (this place will be an excellent biking destination). Brian mentioned he’d like to keep the tasting room open multiple times a week to encourage more of a brewer/drinker relationship. I’m OK with this.

Brian asked me to encourage folks to sign up for the newsletter for more info. Also, check out their site for the best info. Don’t trust us; we’re just in it for the free beer and popularity.

Wow. Enough with the writing, more with the video.

We’re drinking the Real Ale PhoeniXX Double ESB (Tammy has a rootbeer, I think. She’s preggers). So if you’re able, crack open a cold one and join us over a pint.

Enjoy!

[Hmm. So I forgot to hold the mic up to my mouth as I spoke, so you can't really hear everything I'm saying so well. We'll have a better mic soon.]

Audio

Direct link to the mp3 HERE

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[Also, Shawn couldn't make it out for this one, my camera battery was dead, and all these images are from my iPhone... sorry. Shawn got a fancy new camera so we'll have better images in the future...]

Welcome welcome to another episode of Over a Pint. For number 19 we met up with Jason Armstrong, the Southern Central US Stone Brewing Rep.

We drank some beers with Jason up at Billy’s on Burnet on Fat Tuesday. It was cold, but not as noisy outside. Also sort of dark.

Jason had a lot to say. I’ll just put it in bullet points:

• We should soon see Stone’s Sublimely Self Righteous bottles in TX
• Texas is the number two consumer of Stone in the nation second to California
• Stone has recently expanded their brewery to accommodate more collaboration and one off brews
• He was in town on his way up to the Houston Flying Saucer/Petrol Station Stone Vertical tapping
• He said that things are in the works for an Austin collaborative Stone vault tapping event
• 2010 Stone Old Guardian barley wine was recently released and TX got three kegs
• Stone plans to expand their firkin program (with Draught House possibly getting Stone Imperial Russian Stout)

Wow. Lots of exciting stuff for TX Stone drinkers. Let’s keep our fingers crossed for the local collaboration tapping, and god’s speed to the Sublimely Self Righteous hitting shelves soon.

Big thanks to Jason for hanging out with us and sharing beers and burgers (I went wt the Cobra!) Hopefully we’ll see him again soon for an ATX Stone tapping event (bring some Cali-Belgique!)

Jason and I are drinking Stone IPA in the video, so if you can, crack open a cold one and join us over a pint.

Enjoy!

Audio

Direct link to the mp3 HERE
Subscribe to the Podcast