Hey folks, and welcome to Drinking Alone with Friends, a podcast where three friends drink
alone together.
My name's Chris.
What up?
It's Todd.
And I'm Obert.
Todd, you sound different.
You know, I've really just been sitting and reflecting and thinking about my life and
what's going to bring joy because I've, you know, been thinking and I think it's just
I need I've got this weight on my shoulders I need to lift and it's what's been lifting
it is just getting into cheese making.
I nothing is just compelling me more in life than to just execute the world's most roundest
and stinkiest cheese wheel.
Have you?
Have you?
Have you ever thought of those thoughts in life?
This seems like a bold new direction for the podcast, but I could be interested.
I've had so much beer, it just doesn't excite anymore, but there's so many flavors of cheese.
You think you could do like 249 ish episodes of cheese, at least 249 episodes of cheese,
for sure.
Even though I'm lactose intolerant, Todd's lactose is he he's totally he's lactose intolerant
now.
Now it's canon.
It's canon.
Yeah.
Sorry, Todd.
You substitute on a podcast is that whatever you say is canon.
Exactly.
What your Tud 2.0?
Tud's making cheese.
Just have to throw it right back out.
Damn.
No more lactose sours for this Tud.
Nope.
Pastry stouts.
No, thank you.
I'm just kidding.
Well, welcome Kiwi, aka New Tud.
Thank you for for filling in this week.
I'm happy to be back.
It's been a bit.
Yeah.
It's just been like a perfect attendance record across the pod here.
No more need for old Kiwi.
The going to every to every other week helped a lot because we could squeeze two podcasts
in a month.
You know, I say that as as we're a week behind on the last episode, but it's coming.
Don't worry.
It'll be out.
It'll be out before this one.
That's how that's how numbers in order go.
But yeah, what's been new since you've been not on the podcast?
Oh, my God.
I went to the moon.
I went canoeing on the moon, gondoliering.
Yeah.
No, I'm just kidding.
Um, is the cheese up there?
Oh, that's the real questions.
That's where the cheese inspiration began.
That fresh Parmesan.
Oh, that's what the moon tastes like.
Yeah.
You know, you could take like a little cheese wheel, carve it out in the middle.
Then it's pretty buoyant.
You didn't know cheese is buoyant.
No, I guess I never thought about it before.
Yeah.
That's what the holes are for.
That's why the moon floats up there.
Yeah.
The moon's floating up.
Oh, OK.
Because it's buoyant.
I mean, have you seen the backside of the moon?
Everybody's taking wheels off that thing like there's there's wheels of cheese getting taken
left and right.
Yeah.
The moon literally controls the ocean.
Why?
Because it's the most buoyant of all things.
Because it's cheese.
Because it's cheese.
I listen.
Neil deGrasse Tyson, I know you're listening all the time.
Like can can can you please speak on this?
No one's talking about this.
I'm actually making cheese with him next week.
We got tickets.
It's like it's like a sip and paint, but like cheese and wine together making cheese in
a planetarium.
No.
The equipment is too expensive for that.
What were you thinking there?
I don't know.
That's just I thought it was instead of paint and sip, it was cheese making and stargazing.
But that actually is kind of a good idea.
But maybe like outside, not in, you know, have you been to a planetarium?
Equipment costs more than some NASA things.
I feel like deadass.
Yeah. Also, if the cheese making is as stinky as I naturally assume, you'd probably want
to be in a better ventilated area than a planetarium, you know?
Yeah, they are very stuffy, aren't they?
Well, it's got it's got a big dome.
I mean, I don't know.
I feel like outside is a better a better spot for sure.
But no, I think good outside of cheese making.
I think we talked about last time I ended up leaving the beer industry.
So it's been a different path of life.
And I get to casually drink beer now, which is crazy for me.
But yeah, it's been outside of that, really just gardening a lot.
I had a whole scenario with my garden where I was like, you know what?
This is the year I take my garden over.
I stopped the weeds from attacking it, you know, scorched earth.
And I'm going to have a great time.
And I like put all this cardboard down to like smother out the weeds.
And then I had an onion attack.
Apparently, the onions really loved the cardboard, just like the soil.
And they fucking thrived in it.
And I had like 3000 onions at one point, just like stemming up from the ground.
And you can't just like pluck an onion or you can't cut them.
You have to like dig in because they're bulbs.
And I was closing my eyes for a bit and seeing onions.
Like it was a little bit like PTSD.
I would literally close my eyes and talk to Mr.
Kiwi and be like, I just see onion bulbs.
Like there's no I'm like losing my mind a little bit.
This is I'm not even pulling a tidbit here.
Like this is really like I'm not exaggerating.
My therapist has heard a lot about onions.
I really had such an onion problem and it was crazy.
But then I finally got rid of them and I bought all these new plants.
And that's honestly what my summer has consisted of outside of like
weekend plans during the nights, during the week.
Digging onions and fixing my garden.
But it looks gorgeous now.
Onion removal. I was going to say you were saying
before we started, you didn't know what you had for a handle.
Now I got to hear this French onion soup recipe because I'm assuming
you're doing something with all these onions.
Well, don't you worry. I got a handle.
Wait, so just for clarification, you planted onions, right?
It's not like onions just popped. You didn't know.
I didn't know. I think it was like a wild like spring onion.
Like if you ever play Stardew Valley and like, you know,
there's those little spring onions and like that one part of the woods.
That was my garden.
That was your garden. They come every day, right?
They were insane.
But what happened, I think a bird took a poop over my garden
and that bird must have ingested some form of onion bulb.
And the onion bulb repurposed itself in my garden.
I tried to get rid of weeds, clearly did not dig up said onion bulb.
I scorched earth and laid down cardboard
and thought I was just smothering out weeds.
Apparently, I created onion breeding grounds.
I also I should put an addendum here.
I had the flu really badly for a week, like not good.
And in that time, I saw something started coming up and I literally went,
is that onions?
And then I like I went about my day and then I had the flu for a week.
And then I went outside and there was thousands of like onion stocks,
like the little sprigs, like just pop.
I was like, what happened?
Literally what had happened?
I was mind blown.
Like I can't even. I'm sorry.
I'm just talking about onions again.
This is not a bit. This is real.
This was my entire summer.
Well, proudly persevered.
I would have been like, well, I guess next year is the year of the garden.
Yeah, that's all.
This year is just going to be wild.
This is the year of the onion.
Yeah. The worst part about it is just I know there's I know
I didn't get all those little fuckers.
I know there's some that are still in there
and they're going to come back next year.
And I just have to be absolutely on top of it because I just I know they're in there.
God, I was here somewhere.
It's kind of a plant hierarchy where you can plant like the zucchini
that will outcompete the onion or something like that.
Well, the thing is, is I want to do
like actual like food gardens in my backyard.
I want to do like those like little trials, raise trials, whatever the fuck that you do
and put some veggies in there and grow my own veggies.
But it has been said that the best deterrent to cross plant
with like berries and shit like that is onions.
And I don't know if I have it in me to purposely
put an onion back into any soil around my house.
I don't think I have it in me.
Let the slugs have them then.
That has to be the case. Oh, I hate slugs.
That's my that's my summer.
That's what I've been up to is just thinking.
It's like the movie holes.
Except, yeah, except it's my house.
My house is my prison.
Briefcase full of gold at the end or whatever.
Yeah, was it Kissing Kate Barlow?
That was a good movie.
Yeah, that's an old one. It's a good one.
It was a really good one because they stuck to the book.
Like they really didn't leave parts out of the book as a book nerd.
That like is that person that goes, oh, well, in the movie,
did you know that they're actually in the book this happened?
Because the book is better.
I'll put that on record.
Yeah. But as Jim Gaffigan said, you know, the best part about the movie is no reading.
You're not wrong. Very fair.
That's a really good point.
Took two hours, but I took a nap.
You're not wrong.
I know my summer's been good.
We're we're ramping up for DAWF live,
which if my math is correct, is the next episode after this one.
That's a real good thing that we figured out exactly when we're doing that.
Right. Yes, we do for sure when that's going to happen.
And I'll say right now it's August 6th at 9 p.m. Eastern.
Yes. Job temper.
That's right. In the edit, I will put in when we're doing the live show.
August 6th at 9 p.m. Eastern.
I like July. We're on top of it here.
Yeah. July August 32nd.
But yeah, it's been good.
I have to say, though, I do see you have a nice cold beverage next to you, Kiwi.
I do. Are we doing the thing?
As our guest, I feel like you're entitled to to have a crack.
Go for it.
Ha ha. OK.
Well, I brought to you from the great white north of Canada, Mill Street Brewery.
Have you ever heard of them? No.
Well, they are they're kind of a flagship.
They're a little bit more across the great providences of Canada.
I've been frequenting Canada because I live 15 minutes.
You're the only one I think we've ever had ever had on the podcast.
He lives closer to Canada than I do.
So, oh, yeah, that's impressive.
Yeah, yeah. No, it's I've got my nexus.
I just wave my card and cut the line.
It's great. I'm there all the time.
And Canada has been getting better craft beer, I would say over the year.
I think they were a little late to the craft beer party,
but they've been they've been getting a little bit better.
I do enjoy the craft beer up there.
So I am doing Mill Street Brewery's Cold IPA.
It's not just the can.
It's the name as well.
But it is six point five percent.
And the rest is in French.
Kind of wee wee wee wee.
No, I mean, there's an English, but there's a lot of French, too.
And also, there's just zero description.
So I'll have to give that to you when I open the can up.
But I can tell you it's an IPA.
There we go. Well, I would argue it's not an IPA.
I've I've gone on this rant before on the podcast.
OK, I don't think that a cold IPA exists.
Just like there's no such thing as a triple IPA.
A cold IPA is an IPL that they want you to think is an IPA.
I hear your logic.
I know it's just a lager that they put hops in.
Yeah, the cold. If I'm not mistaken,
I don't know that process too well, but I do know the cold IPA
is kind of just like a grab, give me word type of scenario in the beer world.
But I don't mind hearing it because nothing makes me froth
at the mouth more than a feral animal than thinking about a cold IPA
and a hot summer heat wave day.
It is good marketing.
I will give it that. Yeah.
So I poured this bad boy out and I'll do a little.
I guess I have stuff on my glass, but you can see it is definitely hazy.
We get a nice almost like it is pretty straw colored.
It's on the more yellow straw color
than I would say normal for a hazy.
Usually I see a little bit more of like a deeper golden tone.
Really nice head.
Again, you can't see that well because I've got New Belgium
smorgasbord all over the glass.
But we got a nice head, very frothy.
Wow. Nose is fantastic.
A little on the floral side.
The first one was like, oh, that smells juicy.
And the second one was like, oh, I'm getting actually a lot of florals out of this.
Third one's juicy again, but I did get a huge whiff of floral.
I'm going to take a quick sip.
I'd say it's pretty fantastic.
It's actually kind of like a little bit of a drier mouth feel to it.
Like it's a drier finish where it's kind of leaving the tongue.
It smells juicy, but I wouldn't say maybe like the first little sip of it
feels juicy, but it really dries out at the end.
But I don't mind that.
I personally like that mouth feel, but I can't have more than one or else.
I feel like I have cotton mouth sometimes.
I don't know if anyone else has experienced that.
But yeah, you get like this like juicy type of like burst
filled with like a drier finish.
I'm going to take one more sip.
I would say like a grapefruit or like juicy fruit type of like flavor.
Almost I feel like juicy fruits, a weird description,
but that's what's coming to my head right now.
But it's good. I mean, I enjoy it.
I like it.
It doesn't taste like a six point five.
I could definitely put a few of these back, but I would be a little weary
on like the it's very dry.
I don't know how else to explain this here.
Dry. It has that clean finish, right?
Yeah. Expect from perhaps a cold lager, you know. Yeah.
Cold lager. Yeah, it's not.
It's really not too bitter.
I would say the IVUs feel low to me.
Again, I always say IBU is in the eye of the beholder,
but I do feel like the IBU is a little bit lower on this
for a fake IPA, according to Hobart.
But you can you can call it IPA.
That's just my that's just my hill that I'm going to die on all by myself.
Don't feel like don't feel like you need me to bring you along to die on my hill.
I would say the IBU was over 15.
I would be pretty shocked.
It's actually really. Yeah. Wow.
You know, it's actually funny that you mention IBUs
because I've thought about this before, too.
We haven't really talked about it
because we're all dumb when you're not here.
And but that's a good thing. Yeah.
But there are times where I'm like, oh, man, this tastes really bitter.
This tastes or maybe it doesn't taste very bitter.
But then I look up the IBUs or I see the IBUs and I'm like,
how does this have 100 IBUs or how does this have 60 IBUs?
Like it just for some reason, that doesn't make a lot of it.
It doesn't always correlate in my brain with it.
So it's just interesting that what the IBUs in the eye of the beholder.
That's pretty fun. I like that.
So and that is 30 IBUs just as an FYI.
You look it up, it's 30.
Again, I have the beholder. Yeah.
It's someone that was very, you know, acclimated to the beers,
especially IPAs.
I guess maybe I'm just just strong.
I'm tougher than IPAs.
I'm kidding. Yeah.
You're built different. I'm built different.
No, it just it doesn't.
I really don't pick up on a lot of bitterness at all for it,
at least for my palate itself.
It's like it's pretty like,
I mean, use the word that everyone hates here, but it's pretty crushable.
Yes. It's pretty crushable.
It's under seven percent.
Todd thinks it's crushable.
It's of course I'm filling in for Todd.
I have to put a crushable out there.
That's not a forced crushable. It's a real crushable.
I don't know if Todd has ever described a beer as not crushable.
There's been times there's been a few, I can recall, where he just does.
What was that?
Was it the Pepsi one or the Coke one or something?
And what am I thinking of? Like the soda?
I don't know.
I thought he had like a weird Coke or Pepsi beer.
You would know what I'm talking about.
Or maybe it was like a Sam Adams beer or something that he hated.
I OK, I'm I'm in time.
There's one that he had to write in, right?
Yeah. Right.
And even listener of the show, old time, let us know.
Let us know what new touch talking about because we don't remember.
There was like maybe I feel like it maybe was Sam Adams.
I don't know why I'm thinking Coke or Pepsi,
but he just had absolute beef with one of the beers he had.
Oh, I know what you're talking about now.
OK, what is it?
One of the Bourbon counties that was like a cola
like rip off. Yeah.
And you try to tell me that I don't know about my boy, Todd.
I'm just impressed that my memory pulled that out of the archive.
Tons of years because that would be on the show.
He'd be like, I don't know what she's talking about.
She's crazy. I don't know her.
Yeah, no, I vividly remember.
Yeah, so that's not crushable.
Yeah, that one was not crushable.
He didn't care for it from what we understand.
No, no, he was pretty angry about it.
I feel like there was also a Sam Adams one,
but maybe I'm pushing my luck here of Todd knowledge.
I could be pushing the luck.
But if I had to rate this beer for my own rating,
I would give it a three point five.
Three point two, three point two, three point two, three point two five.
We're not we're not fancy on that.
Three point two five. Oh, yeah, you're right.
Sorry, we can only do it in the multiples.
We don't we don't pay extra, even though it was technically our our idea.
Yeah. Yeah. You said this is Hall Street.
Is that the name of the brewery? No, Mill Street.
M I L L S T Brewery.
Yeah. And are you familiar with them?
Have you do you like them?
Yeah, they have a flagship up in Toronto, I believe.
Or I think they're from Toronto, but they have.
Sorry, excuse me.
They're from Toronto, but they have a couple like little other areas.
But I've been before. I like the beer.
I think they do a really good organic lager that I enjoy.
They also have put out some good sours in the past.
So, yeah, I don't I like their stuff.
And usually if I go to like a Canadian arena, their beers are
I think they are owned by Anheuser-Busch.
I will put that disclaimer out there.
Or maybe it's LeBat.
I don't know. Anheuser-Busch and LeBat are the same company in Canada,
but they are owned by them.
So it's kind of like the Goose Island for Canada.
So there is that big corporate behind them.
But I do still like their stuff.
I mean, Wicked Weeds owned by InBev.
So it's like everyone owns everyone.
I know. Yeah.
Well, what do you think 1,398 fellow Canadians think about this beer?
Here's my thoughts is I again, Canadians are later to the craft game.
So I think their expectations are low for anything.
And they're also very nice people.
So, like, I feel like all Canadians are just like, oh, yeah, five, bud.
Great, great, great, great brewery.
Like, like stuff like, like, you know what I mean?
Like, they're not going to be they're not mean people.
They're just so nice over there.
However, I do think as well that there could be better beers out there.
And 1,000 is kind of a low rating.
I'm going to. But it's not it's not a big pool sample there.
I'm going to go with a I'm going to go with a clean three.
No, I'm going to go with it.
I'm going to go with a clean three.
I'm going to go with my clean three.
OK, should change 3.00. OK.
No, they are. They are nicer than that.
So they actually like to even more than you did.
A three point five, six, three point five, six.
Yeah. On the board, on the board, on the board, on the board.
I don't know if you saw, but you you still are on the leaderboard.
As T2.0.
I love it. I love that so much.
I got a three there.
Yeah. So what is this point five, six?
Yeah, point five, six. Yeah.
You know what? I'll take that.
There's like 30, 29 or sorry.
I see 39, 40, 47.
But then there's me with a solid three because I'm leading the guests.
And that's all I care about here. Yeah.
I mean, here are other guests.
You hear that new overt?
Jordan doesn't even have a have a tally mark, does he?
I guess he doesn't play the on tap game that well.
No, I guess not. Yeah.
No, we had a lot lobby.
Ted hard was or Ted was lobbying really hard to roll the T2.0 points
into his, but we wouldn't let him.
So you're still on the board.
You're safe and you're leading the pack with the guests.
That's all I care about. You know what?
Like, I'm not going to be here for enough episodes to catch up.
But if I'm leading the guests, like I feel I feel like a little bit
of validation for I work in beer. I worked in beer.
Yeah, there you go. That's fair.
I'm terrible at guessing, though.
I mean, if we make it to like 2500
episodes and like I don't get any more points, then you could catch up.
You got a shot. Yeah.
You know, another 54 years of podcasting.
No, I'm moving on to cheese.
True. I get struck by lightning and leave you the podcast at my will
as a as a co-host, because then you legally have to do it.
And we turn into a cheese podcast where we read it out
from zero to five wheels of cheese.
Then then you got a real shot.
Ten cheeses, god damn it. All right.
It's going to be a valid system of rating.
What is the what is the cheese rating
equivalent of untapped called again?
Cheese a curd dot com.
Ungrateful cheese.
Cheese curd dot com cheese curd.
I don't know what that was.
You know, how every good app ends in dot com.
Yeah, you know, it really emphasizes we take this seriously.
We're worldwide. Web got Chris good there.
That's good.
All right.
Well, listeners, if you could think of something better than cheese curd dot com,
the obvious cheese rating app out there that we haven't thought of,
email us, d.a.w.f. podcast at gmail.com or the discord.
Chris, are you thirsty?
You ready to go? Yeah, I'll go.
What do you got for us this week?
All right. So I recently got back from a trip to Connecticut.
And, you know, I didn't make as many trips to breweries
as I would have probably liked to.
But I hit up one one of the oldest
standing breweries on the podcast and it was their 12th anniversary.
So I have tree houses,
12th anniversary beer that I would like to have with you all today.
It is a. Oh, that's exciting.
Yeah, I thought it was pretty fitting.
I'm assuming my tree house is still in the mail.
Yeah, I know.
Todd, Todd, Todd, old Todd was was supposed to drop it off or something.
But yeah, it's a double IPA is they had variations when I went to the brewery.
I went with old Todd and they had variations on tap, but I don't.
I didn't get any because I bought the cans.
So this will be a first sip for me.
So I'm pretty excited.
Obviously, you know, tree house, we kind of put them on the map, honestly.
Like you think about it, like they were kind of nobodies.
And then like all of a sudden, just weird how it works like that.
But yeah, they're kind of nobodies.
And then six years later, we had a podcast and then somehow right after that,
they were everywhere. Exactly.
So here we go.
See. It's a nice ASMR.
The St.
Chris's first beer port on a microphone.
So I'm putting my kids through college.
Don't get around us. They got asthma.
So here it is. Whoa.
Yeah, very super cloudy, super like, I mean, listen for the for the for the listeners
at home, you know, we got to do the T-Rex test, obviously.
Good, good luck with that one.
I feel like I feel like, oh, yeah, no, not even close.
Not even like you are running away so so easily.
You're just going to elude the T-Rex.
You're going to get lost.
You're going to get turned around in this beer, honestly.
So that's how that's how unseeable it is.
They should have made that beer something like wandering into the fog.
That would be a great name for beer.
Yeah, that'd be good. That would be a good one.
Oh, well, we'll have to write them.
Well, well, listen, we gave them their big break, so we might as well.
Looks like your standard treehouse, just like super hazy, beautiful beer.
Nice, nice little head, head sticking around.
Nice little head.
Smells good. Smells good.
Got some fruity juiciness on it.
So, yeah, let's let's get into it.
Let me see. Just a quick perusal.
See if it says anything about it on the back of the can.
No, just basically thanking us.
Like they literally mentioned us on the back of the can,
like thanking us for their start.
So kind of cool.
You know, even says New Ted on there, which is weird.
Yeah, it says definitely not old Ted, even though even though arguably
he's kept them in business more than all of us.
All right. So obviously, here we go.
This is a treehouse 12th anniversary.
Yeah, yeah, that's really good.
8% ABB just as a little bit of a little bit of a heads up.
But I like it.
It's very citrusy on the front.
And then it does mellow out.
You get I think if there's Simcoe on the back end of this
or something along those lines, you get like definitely like a more earthy
like follow through on the rest of it. Very good.
Some bitterness, I don't know how many abuse we already talked about this.
I don't know anything.
But at least six, at least at least six, maybe 30.
Who knows? But a nice little.
Yeah, it's got a nice little bitterness on the end.
Very, very clean, just like easy, easy drinker for 8%, which is
I don't think I don't think even Ted says is questionable, but it's very good.
One thing I will, you know, treehouse, you're taking notes, obviously.
One thing I'll say, I had a few of their beers and like,
I tried, you know, some newer stuff there.
They have a bad tendency now, at least in the beers that I've tried,
where you can taste like a real strong burn on the back end.
It's really weird.
So I don't know if those ended up making it into cans,
but it definitely I was like, oh, this is not the quality
that I expect from my treehouse beers.
Now, this one is up there with the best of them. Right.
So only not the best of them. I think it's up there.
But just a really awesome, solid double IPA.
I mean, kind of what you expect from from treehouse at this point.
So sometimes I get like the like scratchy hop
particle leaf in my throat.
Is that what you're talking about with the burn?
No, no, this is like an alcohol, almost like an alcohol. Oh, yeah.
Gotcha. I mean, but not on this beer.
No, not on this beer. This beer, this beer is good.
This beer's got a nice finish.
This beer, I was just making the statement about I was afraid
due to some of the beers I had and Todd, Todd, Todd, probably.
Old Todd can probably talk about this a little bit maybe next week
or something, because it's something about the hops.
Like they have a new type of hop they're using.
And I'm not going to lie, not a fan.
So I don't remember it off top my head, but
I know Todd talked to the bartender a little bit about it.
So overall, this is very good.
I'm going to I'm happy I bought a four pack of these.
I'm going to cherish them alongside all of my other treehouse beers,
because that's what I ended up doing.
I'm going to give it a four to five. Very good.
I love IPA's clearly beer made for me.
So I'm giving it a four to five. Sounds delicious.
I'm actually just like astounded at how milkshaky it does look
just from that cloudiness.
But it sounds like it's delicious.
Or two is four to five is high praise.
I mean, and that's coming from the the hardest,
the hardest ass on the podcast.
We talk about this all the time.
I'm the hardest grader on the podcast easily, you know.
Yeah. Now it's now how much did a four pack cost you?
I'm very curious.
I want to say it was twenty one or twenty three or something like that.
I bought two cases and it was it was it was two hundred and forty dollars.
But that's a mix of different like a whole bunch of different beers.
So hopefully, oh, she doesn't care.
I was like, hopefully they don't listen to that much.
She's like, I'm sure she knows. She knows.
I see the credit card bill.
She has an idea. She's got it.
Yeah. All right.
Well, I got to hear on untapped.
Believe it or not, if you type 12 into untapped, that didn't work.
But I found it. I found it eventually.
Three hundred and seventy two check for this 12th anniversary IPA.
I would have sworn it was going to be more than that.
Frickin treehouse.
I think it's going to be high.
I need to pause because I mine I pulled up has a thousand eight hundred twenty seven.
OK, then I might be.
What's yours called?
12th anniversary imperial double.
OK, I think I'm glad Kiwi stepped in because this seems to be the correct check in here.
You're welcome, Chris. Maybe. Yeah.
And from which one I'm more right on.
I know I'm really I'm really confused because the rating is the exact same.
Oh, wait. OK, I see it now.
One thousand five hundred and ninety seven check.
OK, I mean, treehouse, this could literally be anywhere from three point
nine nine to four point six.
Like, that's the problem.
I honestly like the first thing that jumped into my mind was right a little bit
above me because people love treehouse.
So I'm going to stick with it.
I'm going to say it's a four point three to very good.
Yes, four point three, four.
Man. All right. Yeah.
Yeah. Frickin tree barely eking out new
score on the board.
So sorry we got to do this to you, but got it.
Got to erase that from the board.
And Chris, you are on the board.
Yay. You know, even if I said the three point five, which is what I kind of thought
about doing, I would have said it still would have been point six
and you would have only had a point two.
That's true. It would have been so would you have been more upset, though?
Is that like 100 percent? Yeah, for sure.
My expectations were on exit, like like they're not here.
Yeah. So point six is formidable.
That's a that's a that's a that's a score.
So that would have been one of my best guesses, and I would have been
pretty pissed off about that.
I've taken the Tud approach.
Tud brings these bangers every single week and then just like,
I don't know, four point two five.
And then it's a four point two.
It's like four point two six.
OK, cool. Every week.
Yeah. Not all of us have access to these,
you know, between four and a quarter and four and a half.
The ones that that Tud can find.
That's very true. Sometimes we got to find some cold IPAs that are three point
five sixes, you know.
Yeah. Yeah.
You know, it's like it's like the alternate universe where Tud just nails him
on the head every time.
I've got to obviously, as new Tud, not do that
to keep the balance in the force, because we both did that.
Just chaos, chaos theory. Right.
Like we both can't do that.
Like this is called like the dark side and the light, the lights of the force.
Right. Like we we it has to be balanced.
Yes. Logic. Yeah.
Makes sense. Yeah, it does.
I'm going to get a beer.
I think my logic makes perfect sense.
It does. I mean, we've already we've already established I'm dumb.
So it's fine.
I'll never understand it.
Oh, it sounded like something broke.
Yeah. Or like the glass smacked pretty hard against the counter.
Anything break?
No. Oh, did it sound like stuff broke?
Yeah. Oh, I did.
I did touch one glass with another glass.
That's what I heard.
Like two glasses briefly touched each other.
Nothing weird about it.
Just two glasses in a room touching each other.
Oh, yeah. Stop freaking out.
My glass can do what they want, guys.
Two consenting glasses can anyway.
I'm back. Have a beer.
Great notion.
I think they're going to continue to be featured quite frequently on the show
because they make some really good beer.
Saw this one at the store said, got to have this on the pod.
It's this big guy wearing a farmer hat eating watermelon.
That's probably the world record for the biggest watermelon you've ever seen.
And it's called seedless.
So that's good.
Not going to get any seeds in here, but it's a 6.0 percent
tart ale with watermelon, dragon fruit and natural flavor.
Everybody's favorite fruit.
Do you have to say the guy on the can looks like he's going to
I'm going to open my eyes after like maybe having like a little melatonin
gummy and you open your eyes from like a really weird dream.
And it's just him hovering over you with that smile that he's got going on.
It's terrifying.
Just sitting on a very tiny chair in the corner of your room.
Just rocking back and forth.
Yeah. Yeah. Yeah.
He's he's terrifying.
I mean, I get the premise of it, but he's very scary.
He will haunt me in my dreams.
It reminds me, actually, I think one of the last beers that you had on
Kiwi was the like big head fathead.
What was the water? The watermelon had one. Yeah.
But it's like same same kind of idea where just this big creepo guy.
And that guy was creepy, too, actually, now that they think about it.
Sure smells like natural flavor, though.
Smells delicious.
Take a look. Looks like watermelon juice.
Mm hmm. Actually, never juiced a watermelon, but I'm sure it'd be delicious.
It's this smells like a beer I've had before, but it's not coming to mind.
You hate it when you're like, oh, this is a very distinctive smell.
I know what the smell is, but I can't figure out exactly what it is.
Maybe it'll come to me after I take a sip.
I don't know. Smells delicious, though.
Nice and fruity, like a nice, delicious summer beverage.
Let's dive in. It's good.
Crushable for sure.
I don't think I've had too many watermelon beers before.
I would think it would be hard to pull off.
This is obviously, you know, much more on the watermelon
Jolly Rancher side of the scale than seedless watermelon side of the scale.
But watermelon Jolly Rancher would make a pretty good tasting beer.
So I'm not going to complain.
Still not come to mind, though.
Maybe it might be like some flavor of Smirnoff ice
that I had about 20 years ago.
Really good. They knocked out of the park.
You know, how much more is there to say about this tart ale?
Other than might get hung over from it.
It's very sweet and tart.
They did a good job balancing it.
But even though you're not entirely safe from a TRX from it,
it's it's got some sugar, you can tell.
I don't know. It's just like on a hot summer day.
We're actually, you know, weather is different in different places.
But Ben Scorcher here in Montana, they got our fire
fire watch warnings going, you know, upper 90s all week.
Tastes like this.
You just want a nice watermelon flavored beer.
They did a good job.
You go to Great Ocean or get like a mix six from them.
Add this to your flight board.
Don't make it the whole reason you go to Great Ocean.
That would be silly when I have ripe and these other amazing IPAs
and the jammy pants and stuff.
They have some really good beers.
This is just like tasty, not like the ones they're famous for, though.
You know what I mean?
Be great on the flight. Little beer flight. Oh, yeah.
I have a hard time sometimes when I am reviewing a beer
where is the best beer the brewery makes? No.
But did they take a risk and it paid off? Absolutely.
You know, so like they get some kudos, even though on the scale of stuff,
this is still like three and a half three.
It's like three point seven on the on tap that we don't pay for.
But, you know, it's a watermelon watermelon tart ale. Kind of cool.
Yeah, that's it. That's all I have to say about this beer.
It looks good.
Would you say it feels more like artificial watermelon or? Yeah.
Yeah. Sometimes those are like it's a good few sips
and then it can kind of start getting on the back end a little bit. Right.
Yeah. I don't know what gave it away.
The describing it like a smirnoff ice
or the watermelon Jolly Rancher descriptor, but not not quite as straight
from the I don't know, watermelon patch.
Is that where watermelons grow down by the bay?
But, you know, still pretty good, even though it's artificial.
So we have eight thousand thirty one check ins.
OK, a lot. That is a lot.
I I'm not going to concede the point to Chris already.
But again, this is like if I if I brought in a 12th anniversary
double watermelon IP three house, I'd have a much better shot, I think.
Getting on the board and do this every week now.
I got two cases now.
Oh, no, it's going to be the summer of Chris's point from Treehouse.
Eight thousand most likely over a four. Oh, yeah. Yeah.
I think they're going to say it's just OK.
I don't think a lot of people are going to get this over a four.
Three point nine one.
You were closer than Newt, but actually something
actually it's not a compliment, Chris.
No, it is because it is no.
So they did.
They did think it's higher than a four, actually.
Really? It's a four point oh one.
So just over a four.
Yeah. Great notion was like, how dare you?
How dare you?
You you doubt us and then crush it with some watermelon stuff.
I don't know.
I like to think that 99 people out of 100 check this in at a four.
And then there's one Canadian that came came from from Kiwiville
and was like, great, great beer, a five point.
Oh, good stuff, bud. Yeah, exactly.
Oh, it tastes like no moose jaw over here.
Or is it moose jaw or moose head?
Is it I think it's moose head logger?
Yeah, I think it's moose head.
Sorry, Canadians.
If you're you're listening, all Canadian president of Canada,
prime minister of Canada Trudeau, I'm sorry.
This is better. Watch out.
Next time you're going across that bridge or whatever.
Yeah, they're going to pull me aside that next.
Suddenly your nexus pass is going to be so fast anymore.
Hey, bud, I heard you're talking shit.
It's time to answer to the beavers.
And then, you know, I like it. I go there all the time.
OK, I really sorry, Canadians, please take me back.
I'd rather be there.
Next time she's going to come on the podcast with all five point
oh beers from Canada.
All five fives across the board. Canada. Great.
Why do you keep looking off camera?
I don't understand what's going on.
Just an angry beaver just
steering menacingly from the corner, doing the little tail smacks.
The mountain is going to get you.
Now he's got it on a leash.
Yeah, he's just on his moose.
Somehow there's a moose that got into my home.
Don't know how those things are like nine feet tall.
They're huge. It's terrifying.
If a car is hitting a moose, the moose wins.
Meese. Yeah, I think it is meese.
I thought it was moose to pie.
Meese. Well, if it's goose and geese, why wouldn't it be moose and meese?
I guess that makes sense.
My thought process.
And that's why they have the moose and the baby moose links.
Is that what they're called?
It's like goslings, but moose links.
Oh, my God.
Look at us.
Would be moslings.
OK.
Well, should we head over to that frosty mug, pull it out of the freezer?
We left it in old Tud's freezer, but we broke in.
We sent new Tud on a mission to rescue it.
So we have it.
Smells a little bit like like cheese, maybe.
But three handles on the frosty mug.
We're going to fill it up with wisdomy wisdom.
Jordan, take it away.
Thank you, Jordan, Kiwi slash new Tud.
Well, I can't give them the moose, the moose.
I can't give the mug to you.
I have to give them the moose to Chris because he is the winner this week.
Honk, honk, honk.
Whatever sounds moose make.
Moose, moose, moose, moose.
It's like a, oh, well, I feel like that's pretty good, actually.
They're Pokemon.
It's getting over and over.
But OK, I shouldn't have given it right away to Kiwi.
So, Chris, it's yours to do whatever you please with.
OK, Kiwi, you can have the moose of wisdom.
Can I take back my miyag and change it to instead of honk, honk, honk,
a moose would go, mock, mock, mock, because it's a moose.
Yes. Yeah, OK, thank you.
That's that was going to weigh deeply on me if I didn't put that out into the universe.
We're going to we're going to we're going to go back and put that in.
Mock, mock, mock, mock, mock, mock.
Yeah. Well, for my handle,
I'm not kidding when I say myself, new Tud, Tud the greatest.
I really am just passionate about cheese.
So I brought my handle for how to make your own cheese again.
This is just and you know what?
All you need is like three gallons of milk, some liquid rennet,
calcium chloride, salt and mesophilic culture.
And then make sure you have equipment for a large colander,
a good thermometer, a spoon, a cheese press,
cheese wax, medium cheese mold, a brush for waxing, some butter muslin
and a knife to cut the curds.
And if you don't have those, you could spend like two hundred dollars
worth on all the equipment to save yourself about five bucks at the grocery store.
Don't worry. I just checked.
And behind the three gallons of milk I keep in the fridge at all times.
I have all that stuff.
So yeah, it's like you're paying an extra one hundred ninety five dollars,
but you get the self satisfaction of making your own cheese.
Cool. But I thought it would be good to bring to the handle
that you can make your own cheese at home.
It's kind of simple.
I obviously won't go into the details, but basically you just have to heat
and acidify the milk and then you just coagulate with the rennet. Right.
You basically get this cheese curd straight out of that.
I mean, obviously put the the ingredients all in there and like follow directions
and sit for like 45 minutes and another 20 minutes, the 90 minutes.
And it's very actually precise and probably super tedious.
So on top of the one hundred ninety five dollars worth of items,
value your time because you're not having any back from this process.
You're losing at least about five to 10 hours of your life
going through making cheese making.
But then you cut the cheese curds and then you put them back in.
And then there's another like 60 minutes and you have to drain the cheese.
It's the process.
Then you just cheddar it, which is basically just taking the curds.
And then you're doing like 30 intervals of cheese attention
for the next two to three hours of your life.
My favorite part of cheese day.
It is a very tedious process.
You have to melt and mill and salt the curds and then you have to press the curds.
And again, for pressing, let me just tell you, you have to do like an hour
and 20 pounds or four hours for 40 pounds or 24 hours for 50 to 75 pounds of cheese.
You are not getting this time back of your life if you want to follow cheese making.
And then you have to age your cheese, too.
You have to like wax it, age it.
There's this whole scenario.
And after the aging, like you're probably waiting three to nine months for like,
I don't know, a 20 pound cheese wheel that is delicious
because you made your own cheese.
Well, I was going to say it sounds pretty similar to brewing beer, honestly,
where if you're just like the home hobbyist and enthusiast,
you got to get all this equipment.
It's a very time sensitive and laborious day of doing all the cheese stuff.
But then at least you don't get drunk, I guess.
But you get cheese at the end.
You do get cheese.
You compare that with that home brewed beer that you also poured lots of labor
and love in that hopefully came out OK and all that time was not wasted.
But I thought I would just bring to the channel.
I really love cheese.
And I just thought, you know, bring in some cheese making.
You can do it yourself, too.
There you go.
You know, imagine going through all that all that dollars and time and all that.
And you get some milk and you just make American cheese like that's just
that's what you make. Listen, I'm a trash person.
So like I enjoy American cheese, but also I know that it's the lowest of cheese.
I think I made a really wet box.
Oh, yeah, no, no.
This is I gave you the a little bit better where I just did cheddar.
I gave you a cheddar.
I mean, I think it's all pretty similar of how to make the cheese.
And I think, you know, with the aging, I don't I'm not I'm no cheese expert yet.
But the longer you age, I think the more mold you get
and the more you go towards blue cheese, I might be wrong here.
But it did actually when I was reading
about it, it did seem pretty interesting because it is, like you said, over,
like pretty similar to the brewing process.
And I'm curious about the crossover we
could have with the beer world of the beer nerds and the cheese nerds.
You know, the cheese heads, the cheese heads.
Yeah, they all reach out to my sister.
Milwaukee, I'll reach out.
She must be making cheese because she lives in the state of Wisconsin.
That's what all Wisconsin does.
They have the hats.
It's like Buffalo. We have the wings.
Yeah, I could see after this whole process of Kiwi breeding all of this,
her being like, yeah, that's so funny.
And then a week later, she's like, guys, I actually started making some cheese.
I'm I'm weighing it down for 24 hours.
Hit me back up in like a year and I'll tell you how it tastes.
It's going to be like, OK,
that's where I would just be so depressed.
Just doing all that labor.
It's so much more, I think, than the brewing process.
I can't emphasize to you how many hours of like straining, mixing,
constant supervision, so much supervision and taking it out and cutting it up and
putting it back in and to do all of that and to like finally have it after like
aging it for nine months to be like, this tastes literally no different than
like the five dollar fancy cheese at the grocery store I could have bought.
Yeah, like I just would be so disappointed.
You know, I think, you know, not to continue talking about cheese,
even though this is now a cheese podcast, clearly.
This is the last episode of Drinking Love with Friends or the first episode of
cheesing with friends, I don't know.
We're names still in progress.
You know, it's a it's a pretty big shout out to cheese because, like, imagine like
cheese has been around for whatever.
And like before it was all machinerized and all that stuff.
Like people had to do this by hand.
And people were like, fuck it, we need this cheese.
Like this is this is what we need.
So, yeah, I think how it must have must have started with some guy with like too
many cows who's just over there, like with all these bottles of milk, just
sweating like, what am I going to do with all this milk?
Got to figure out some way to turn it into a solid that won't go bad in a day.
Well, it's like you already questioned the guy that discovered milk for himself.
Right. You already questioned that.
But then it makes me almost question the second guy that said, you know what?
Super old milk.
Put that in the shelf for a year and come back to me.
Yeah.
You thought this went bad.
Let's find out. Let's let's stick around.
Let's see what happens to this.
I mean, I did do like a anthropology course of in college because, again, it was like
a little bit on just food and drinks and stuff like that.
And the thing that really just drives
everyone to do this crazy, crazy shit is just starvation.
Right. Like, you know, it was back in the day where food is a scarcity and like
just a luxury in itself, and especially with the really extreme classes of systems.
It's just desperation, starvation that drives people to be like that fucking
nasty glass of milk that's been sitting back there, curdling.
Guess what? I either die or I try that shit out.
And it's trial and error.
Right. Like some people died from doing some really dumb shit and some people did
some dumb shit that happened to be kind of good and tasty, surprisingly.
But that's really what drives it all to it, not to be like the who ha ha jokes.
But actually, really, like it is it is
like the starvation, which I find fascinating for the people that figured out
you could knock a cow and get away with it.
There was 10 people who tried to milk a moose beforehand.
And so there's a reason we don't have
a moose cream, ladies and gentlemen, someday.
Maybe we'll have the technology.
You could technically, if you think about it, it's a mammal.
It produces milk.
I think that's what this world needs.
I have nipples, Greg.
We need more more different kinds of mammalian milk out there.
You know, we've got we've got cow, we got goat, there's even sheep.
We got to explore the horizons of what else we can get some milk and cheese out of.
You know, yeah, there's got to be other mammalian cheese out there.
But that's probably like some super elite rich people like.
Oh, yeah, we don't even know about it.
They're the rich people are going to listen to this episode and be like,
we got to find these guys because they are on tour.
Yeah, they're on to our moose milk.
It's it's worth more by weight than printer ink.
It's like the Canadian royalty only having the moose milk and the moose cheese.
People people literally have to die to acquire that.
I'm sorry, I've derailed this podcast for cheese, please.
Who would do I get to pass on the handle next?
Yeah, go for it.
I think I'm going to put Chris on the spot.
Oh, he looks unprepared.
It's always I'm always unprepared.
You should know this by now.
New dud.
I know I talked about it last year.
I don't know if I put it over, though.
So I'm going to and historian of the pod,
you can correct me if I already if I already talked about it last year.
But anyways, while I was visiting Connecticut,
we part of the part of the reason we were going to go up originally was because
Pokemon Go Fest was in New York City this past.
Well, actually, I think it's like two weeks ago now.
And you know what?
I just want to put that over because, you know, since I'm
such a big part, quote unquote, of the Pokemon community on Twitch,
it's like really fun and really cool to get out and go and do these fun things
and meet all these crazy people that you never thought you'd be able to meet
before, like these Twitch friends like me and Kiwi, me and Kiwi are Twitch friends
or real life friends now from Pokemon and from Pokemon.
Yeah. So but the event itself is chaos.
It is it is a lot of stuff crammed into one park and thousands and thousands
of Pokemon trainers come.
And it's just really cool, like walking around and like, oh, I know you from
Twitch or oh, so and so, you know, I'm going to go talk to this person.
There's a bunch of people live streaming.
It's it is chaos, but it is a lot of fun.
And I am a severe introvert.
So like for me to say that is something.
So, you know, I went with a good friend of mine, Colleen.
It's Colleen on Twitch.
If you want to check her out, she's wonderful.
And we kind of just tagged along and like
there was people that I knew from Twitch that I got to me and like we got to walk
around and granted it was like a bajillion degrees, but it was still a lot of fun.
So I'm going to put over I'm going to put over Pokemon Go Fest.
You know, if you if you're able to go to wherever it is, in this case,
it was New York or wherever it may be near you, I suggest you try and go.
But if not, like, I'm sure you can get
the same kind of same kind of stuff out of like going to like cons and things
like that, because just meeting all these really cool people that I never thought
I'd be able to meet before, and it's pretty cool.
So there you go.
That's something I did.
And I liked it.
So take that.
You get any cool, like unique stuff?
I mean, I got some cool shinies.
Nice.
So that's that shiny necrozma.
And I think one of the ones I got, I got a bunch, but it was it was a good time,
though. It was a good time.
So, yeah, they had their space time dimension,
Ultra Beast Rift's Pokemon coming through for it.
It's a little it's a little more obscure era of the Pokemon fandom where I can't
even tell if that's like parody or actually what they were like alien Pokemon
coming to the Pokemon universe.
And like, for some reason, the already
monstrous, you know, elemental wielding creatures that live in this world aren't
aliens. There's actually other alien Pokemon that come to there.
But it was I can back Chris up 100 percent with Pokemon Go.
I it's such a good way to connect with just random strangers in the least creepy
way possible. I participated as well, but just in my local community.
I actually went to the best place to play in Buffalo is the University at Buffalo,
the college.
It's actually I think it was the first place
the Pokemon Go trainer hit like the max level that they could.
And they were like a student at UB,
University of Buffalo, because there's just so many stops, so many places to go.
But what's actually at UB that I did,
which I was really fine, was they have this, I guess, Buffalo in itself.
We have at one point we had these art
installations of just these Buffalo sculptures and businesses and places and
locations were allowed to like get one and they're all painted differently.
UB has one, but that one is they're paintable,
which they encourage people anywhere from sunset to sunrise.
You can go and just spray paint it whatever you want.
And it's been going on for years.
That thing is thick AF with paint, but it's really cool.
And I've always just been like, that would be like so cool to spray paint.
And Mr. Q and I have looked at it and be like, we should do it.
We should do it.
So we bought spray cans and went the night before Go Fest.
And we spray painted it into a Pokeball slash Pikachu face.
And then we got there early in the morning.
So you're like, OK, that'd be really cool.
Maybe one or two people thought it was cool, too.
What we didn't know was the entire day, whenever we'd pass it, there'd just be
so many people taking pictures, people stopping, getting on top of it.
We were like we didn't tell anyone because obviously just shy.
But now the whole world knows on the podcast.
Now the whole world knows it was me.
I have proof. OK, but it was just cool.
We're like, people are just connecting.
We were seeing people become friends in front of that bowl.
But you just follow a group of people because you need help with a raid or
something and you start talking and kids come up to you.
And can I be your friend?
And you're like, yeah.
And I don't know, it's just such a safe environment for people to connect.
And I will back Chris up any time.
And it's also a good form of exercise.
Getting those steps in. It's exhausting.
Yeah, I don't know where you posted that, but I saw the picture of
of the Pokeball and I thought that was pretty cool.
Yeah, I should have taken credit for it.
There's like there's like hundreds of pictures of it that were really going
in like the discord slash Facebook page for the Buffalo.
There's like obviously like a Buffalo Pokemon Go group area.
And I didn't want to be like, that was me.
It was like too late. You know what I mean?
Right. But I enjoyed it.
I enjoyed it from afar.
It was also just cool to do.
So I felt illegal spray painting it like a college campus stuff at night predawn.
Yeah, I really felt like, oh, I shouldn't be doing this.
But no one cared because it's it's a cool, like safe space environment for people.
If you're going to spray paint, just do it here.
So. Right.
And now you have those extra cans to go tag the rest of the city with.
Exactly.
Kiwi was here.
All right. Well, I think it's time I take this frosty mug.
I also have a social activity, slightly less nerdy.
I went to music festival this past weekend.
Went to a country western music festival, which is not normally my jam.
But it is three miles from my house.
It's called Under the Big Sky.
And I learned that to me, proximity is more important than acts that I care about
at a at a music festival because it's great.
I got to sleep my own bed every night, go home and see my dogs, but still be out
here partying with everybody and doing all cool music festival stuff.
But so I even though under the big sky was awesome and I want to shout it out.
And there was one there's a cool stage with like a one of the stages had like
a natural amphitheater type hill with a stream running through it.
So you could like put your feet in the stream while you listen to the music.
It was awesome.
But my real handle for this week is not under the big sky fest.
But it is the artist Caitlin Butts.
She was my favorite performer of the festival.
Unexpectedly, I went in just kind of having a lineup of, OK,
we'll go to this person on this stage, this person on that stage to go in.
And I had no real expectations and just her voice, the her songwriting.
But like, you know, she came out and like
told the story of the song before every song she sang kind of thing.
Really impressed me.
And even though it's not normally my type of music,
you might not be a fan of country music.
I recommend checking out Caitlin Butts.
I think I sent a link of one song to Chris over the weekend.
Which one it was.
You ain't you ain't got to die to be dead to me.
This was one of my favorites.
And she talked about how like it's about kind of like generational trauma or,
you know, leaving people out of your life and, you know, specifically family numbers.
And I saw people with shirts,
Caitlin Butts shirts later that said Sad Yee Haw music, which was
that's kind of the whole vibe she goes for.
But I don't know about you guys,
but sometimes like the more sad, emotional songs are like the ones that I find
resonate with me more, especially from like listening to a song
for the lyrics and not just like the catchy melody.
But she had it all.
So I'll put that link in the show notes.
Check her out.
She's playing in Connecticut, I think,
shortly after this episode goes live for our Connecticut listeners.
But, yeah, also go to a music festival.
It was a lot of fun, even if it's not your type of music.
A Sad Yee Haw shirt.
Yeah, I liked it.
I was like, I want to get that.
All right.
With that, thank you all for listening.
I guess, New Todd, do you want to start by thanking who provided your beer?
Yeah, I would like to thank Mill Street Brewery for their cold IPA.
I would like to thank Treehouse for their 12th anniversary double IPA.
I'll thank Great Notion for their Seedless.
Again, hit us up on the Discord, the email.
It's all in the it's all in the show notes.
You know, five stars.
Tell your friends, et cetera.
Grandma's grandma, et cetera.
Oh, grandma's pastor.
Grandma's grandma.
Shit.
Tell your grandma's grandma that she should cut back on the beer.
So with that, my name's Albert.
My name's Chris.
My name's New Todd slash Kiwi.
And if you're drinking alone, make sure to do it with friends off the internet
that you've made and then you make friends with that one internet friend.
And then he introduces you to his other internet friends.
And then you start seeing them like bi-annually.
And then you say, hey, let's go to a cheese and wine making class.
That sounds really fun.
I think we'd have a blast.
And then you do that.
And then you start to fall into this whole new hobby.
And you spend like two hundred and fifty dollars on cheese making equipment.
And you don't do it alone.
You drink with friends during the process.
Yeah, that's our new podcast.
We say every week here.
Cheese making with Kurds, I don't know.
How do we what is our new our new my friends make me cheese, you know,
like a cheesy smile, my friends make me cheese dot com dot com.
Http colon backslash backslash my friends make me cheese dot com.
The podcast.
Yeah, the podcast.
Yeah,
now in Kurds, now in cube form, there's so many forms of cheese.
There's actually not. I don't know.
Would you say there is because there's like the triangle cheese.
There's the cheese curd.
There's a cheese cube.
There's the cheese slice.
And then there's a cheese wheel.
It might miss. And then there's a cheese square.
The cheese slab that you throw on a burger.
Talking about cheese making, all I can think of is the easiest one to make.
It's got to be cottage cheese because that's just barely cheese.
You know what I mean?
That has a form.
It's just gross and sloppy and bumpy, bumpy, bumpy milk.
Instead of I can't believe it's not butter, it's just barely cheese.
I can't believe this is cheese.
I can't believe this is cheese.