How Did We Get Beer? - "Taste the Worm"

Lunch, near drowning, 12 year old beer, and a Mayan pyramid. For the inaugural episode, we are drinking some unique parts of the universe. Chris, Rob, and Siobhan join Matt to answer the question "How Did Get We Beer"?  

Transcript

Rob 0:17

Welcome to Matt and Friends Drink the Universe!

SPEAKER_01 0:25

Hello everyone, I'm Matt, and I'm excited to welcome you to Matt and Friends Drink the Universe. Thank you for listening. My friends and I are gonna take you on a boozy Odyssey across a universe of drinks and entertaining conversation. Episodes of this podcast will orbit around different themes that you will get to know and love. Want to drink the universe with us? Then please join us for our stellar sips and we'll do our best to avoid cosmic chugs. One thing's for sure when you drink the universe, anything is possible. I have some great friends drinking the universe with me today, so why don't we go around real quick and you all take a moment to introduce yourselves?

Rob 0:59

Howdy do?

SPEAKER_02 1:00

This is Rob. I'm Chris.

SPEAKER_00 1:03

I'm Siobhan.

SPEAKER_02 1:05

Awkward intros out of the way. Sweet. What's going on, guys? Yeah, how's it going?

SPEAKER_00 1:10

Yeah.

SPEAKER_02 1:11

Episode one. Who would have thought?

SPEAKER_00 1:12

Ooh, we're finally here.

SPEAKER_02 1:14

We made it. Long road to get here. Matt, why don't you tell the people what the hell we're doing here today for this first episode? Drinking?

SPEAKER_00 1:22

We are.

SPEAKER_02 1:22

I mean, I would think so.

SPEAKER_00 1:23

What is this beautifully concepted theme?

SPEAKER_01 1:27

For this episode, we all picked a drink that we're going to share with each other. We really don't know what anybody else brought to the table to share today. And my wife knows she lives with me.

SPEAKER_00 1:37

That is I will not spoil it.

SPEAKER_01 1:39

Spoiler alert, Chris and Siobhan are married.

SPEAKER_00 1:42

Yep. So that's all I got to say about that.

SPEAKER_01 1:45

We we ship them.

SPEAKER_00 1:47

Oh, that's nice.

SPEAKER_01 1:51

Rocket ship.

SPEAKER_00 1:52

Oh.

SPEAKER_01 1:52

Well, themed, themed. Okay, well. In that case, in general, we have no idea what anybody else brought, or at least 50% of us don't. Today we're going to venture out to drink the universe to answer the question how did we get beer? Ooh.

SPEAKER_00 2:06

So well done.

Rob 2:07

Yeah.

SPEAKER_00 2:08

A love of pun.

Rob 2:09

Well, you know, if you don't mind, I think I might start. Alright.

SPEAKER_00 2:15

Excited.

Rob 2:16

My beer today is called Lunch. It's an India Pale Ale from Maine Beer Company. And uh I recently was up in Maine, and uh Siobhan actually had suggested that we stop at Maine Beer Company if uh it was along our way. So on our way home, we uh stopped there for lunch. And I bought a bottle of lunch. Look at that. So uh nice.

SPEAKER_01 2:43

So that's that's how I got beer. Does it taste like a ham sandwich?

Rob 2:48

Can't tell you what it tastes like yet. I I waited to taste it until we got here. Cracker open. So here we go. Let's let's see.

SPEAKER_00 2:56

Oh, that was pretty good.

Rob 2:58

It's a little little one. Yeah. It was just a teens.

SPEAKER_00 3:00

Okay.

Rob 3:01

There it was. But uh let's see if we can get some glugs. Negative ghost.

SPEAKER_00 3:08

Oh, there's a little bit in there. A little bit. I feel like I I would love for no one on the who's actually listening to this to be able to hear it, and we're like so excited, and they're like, I'm gonna go to the house.

SPEAKER_02 3:18

Nice.

SPEAKER_00 3:20

Are we passing it around? Yeah. What are we doing?

Rob 3:22

Yeah, I'm gonna I'm gonna pass it. Oh, yeah, yeah. Pass the bottle. Pass the bottle. Go ahead.

SPEAKER_00 3:26

Like, I'm not sharing.

Rob 3:27

I was gonna read the description on the back of the bottle and and see if we agree with the description. I like the nose of it. It's it's it's got quite a nice scent.

SPEAKER_00 3:35

Oh, smells like lunch.

Rob 3:37

Sure does.

SPEAKER_00 3:38

It does smell good, actually.

Rob 3:40

You know, my wife's grandfather always used to say that there's a sandwich in every can of beer. This is a bottle, so there must be a few sandwiches in this one.

SPEAKER_00 3:47

Yeah.

Rob 3:47

So we'll see. Um that's a cute quote. It's like a whole pint here. Uh the the bottle says uh lunch is a special whale that has been spotted off the main coast since 1982. She has what looks like a bite taken out of her fin, which adds to her unique character. We dedicate this beer to her determination and persistence. Keep on swimming.

SPEAKER_00 4:10

Um, I love that. Not what I expected at all. What a cool story. So touched.

Rob 4:15

I did not read any of that before I got here. So it's uh cool story. So cheers, my friends. Let's uh let's have our first stellar sip of the year. What do you think? Stellar sip.

SPEAKER_00 4:31

Oh, yeah.

Rob 4:32

I like this quite a bit.

SPEAKER_01 4:33

I gotta back up for a minute though, because what I took away from that story was we got a whale named Lunch, and something tried to have lunch for lunch, and that's pretty much where my brain stopped. Oh.

Rob 4:42

Yes. It there's a very cyclical nature to that. Yeah. It's very light.

SPEAKER_00 4:47

Well, here's the persistence of lunch.

unknown 4:49

Yeah.

Rob 4:50

It's very good. I definitely think there's gotta be more than one type of hop in here because I'm getting quite a multitude of flavors at the moment.

SPEAKER_02 4:58

It's pretty floral to me. Which is a little bit. It's like sticks on your tongue.

SPEAKER_01 5:03

There's definitely a lot of flour. A lot of flour. Yeah. Smooth finish though, not like a weird bite or anything, no.

SPEAKER_00 5:11

It's a lot after taste.

Rob 5:12

The bitterness is kind of in the middle and it and it's enveloped by that floral taste, which I think hangs around. But I'm getting citrus up front.

Various 5:19

Yeah.

SPEAKER_02 5:19

Yeah.

Rob 5:19

And on the nose.

SPEAKER_02 5:21

Oh, I think we we probably should also mention we are not beer experts. No, I just love it.

Rob 5:27

We just we just know how to consume it.

SPEAKER_00 5:29

I'm like a trip advisor for breweries. Yeah. Oh. And so I love looking for good breweries.

SPEAKER_01 5:39

So if anyone needs my help, I feel like the best way to describe us is kind of like you would in a uh job advertisement. You would need a degree or this many years of experience. We're just all in that this many years of experience category.

Rob 5:53

Yeah. Yeah. Been been drinking for a few years now, I'd say.

SPEAKER_00 5:59

I'm hoping for my honorary doctorate at some point is really what I'm going for here.

SPEAKER_02 6:04

But who from?

unknown 6:05

Oh.

SPEAKER_00 6:07

TBD. We'll see. I don't know. Think about that. Some good party school, probably. Like Arizona. You know.

Rob 6:14

Hey, I'm a Penn Stater. I mean, oof. That speaks for itself. I yeah, I know. This past weekend. We had a bad loss this way last weekend. Oh, pulling the curtain back, man. We're we're dating this. Meh. Meh. There's a lot of bad weekends.

SPEAKER_00 6:30

I'm sure there might be other bad weekends for Penn State. Yeah. Don't worry.

Rob 6:34

That's fair.

SPEAKER_01 6:35

What did you try? Is it? Who knows? Did you try any other beer while you were up there?

Rob 6:40

I did. I did. I I did a flight of four. This one I left off because I wanted to experience it with you guys together. Uh so I I tried um Little Whale Boat, which was a lighter IPA. I tried uh dinner, which is their double IPA. I think we've had that before. Have we had that before?

SPEAKER_00 6:59

I think we may have had this.

Rob 7:01

And and dinner, dinner was a bit abrasive for my palate. It was a little bit too bitter for me, uh, just my opinion. And then I had Wolf's neck, which was my favorite. Out of their IPAs. Yes, I brought you guys a bottle. And then I bought I brought Matt a bottle of Fall, which is their coffee stout, which I thought was also very, very good.

SPEAKER_01 7:22

Which Matt is really excited about.

SPEAKER_00 7:24

I've really heard great. I mean, like from I'm from New England, everyone listening. So I know I've heard, you know, of really good beer from up there, so I had to say it. It seemed like I had a cool vibe, too.

Rob 7:34

Yeah, the vibe was cool. Uh dogs allowed outside, and um, they were super accommodating with uh the lunch that we ordered there. Not lunch the beer, but lunch the food. Lunch the food. Yeah, they they made us uh not lunch the whale. A delicious uh like coal fire pizza. Mm-mm.

SPEAKER_02 7:52

Big Luston meaning Siobhan, you have checked this in.

SPEAKER_00 7:57

Look at that. What did I give it?

SPEAKER_02 7:58

You gave it checked it in what app? What are we talking about? Untapped untapped. Oh, untapped, okay.

SPEAKER_00 8:03

Hey hey. Well, hey.

SPEAKER_02 8:05

I I have not checked it in, but that doesn't mean I haven't had it because I have a horrible memory for checking beers in.

SPEAKER_00 8:11

So wait, what did I give it?

SPEAKER_02 8:13

You gave it a 4-0.

SPEAKER_00 8:14

Oh, look at me. I'm smart. I I stand by it. I stand by it. Nice.

Rob 8:18

I think it's a solid beer. It's a it's a great beer to kick the season off with.

SPEAKER_02 8:22

Of all the friends, uh there's like five or six other friends of ours that have had this. I'll give it like four and above.

SPEAKER_00 8:29

I mean, it's probably got a really good rating on there in general.

SPEAKER_02 8:31

Yeah, yeah, yeah. Great beer.

SPEAKER_00 8:32

We we live in I mean, I don't live and die by untapped, but I live closely to untapped. Whenever I'm kind of trying to choose a beer somewhere, I use it all the time. I should really get into non-spawn.

Rob 8:43

I'm I'm terrible. I never think to I don't even have the app on my phone at the moment. And I just I don't know.

SPEAKER_00 8:49

I'm I when I drink a beer, I just drink a beer and then I part of why it's great is if you go somewhere and you go, oh man, I've heard of that, and then you can look in the app and be like, oh, I've had that and I hated it. And then you don't spend another eight dollars on a beer you don't like. That's really that's really to me the biggest. But also like it's good to choose from using that.

SPEAKER_01 9:12

I do use untapped, but my problem is I order one, I think it's really great. I order in the second one, I'm like, that one was equally as great, and I completely forget to check it. Yeah. So like uh or you're talking with friends, and you're gonna it's all good.

Rob 9:27

Yeah, but well, anyway, cheers everybody.

SPEAKER_01 9:30

Hey, that was delicious.

SPEAKER_00 9:32

Really good starter.

SPEAKER_01 9:33

Awesome. I will say, obviously, first time I ever had it, I would definitely have another one. It's one that I could stand to have multiples of at a time.

SPEAKER_02 9:40

Yeah, yeah. It again, it was easy to drink. 7% for 7% or which isn't too crazy, but it is more than your average beer alcohol levels. It's no bad.

Rob 9:51

I'm gonna act like it matters and pour some water into my beer glass here just to rinse in between. Oh, yeah. Like a beer molly.

SPEAKER_00 10:01

We all have to prep for this next one.

SPEAKER_01 10:02

Yeah, um now you were afraid to open this pre-show when we were all like, we're gonna open our beer and get ready. You were like, Yeah, Chris, why why are you so concerned?

SPEAKER_02 10:14

Okay, so this beer has existed in a fridge, not just one fridge, but at least a fridge for the past 12 years. This beer was bottled in 2010, March of 2010. I've been aging it ever since. The original plan for me can I ask, were you aging it on purpose? Yes. Okay, okay. So a friend of mine uh got me this four-pack uh and he aged it for a year originally. Um they live up in Connecticut, and so we didn't see them for a while. And finally, the next time we saw them, he gifted it to me and was like, by the way, this has now been aged for one year. And I was like, Oh, that's an awesome idea. I'm gonna age it. And my goal was to age it for ten years. But obviously, uh two years ago was not like a really fun year, so I didn't really feel like at its ten year anniversary it was time to crack this beer open yet. Uh but now this is like such a more perfect reason to crack this beer open that we're gonna do it. Now, the problem here is if it didn't age well, it's gonna be terrible.

SPEAKER_00 11:23

Yep.

SPEAKER_02 11:24

Well, I'm excited. Did you say what beer it is? Oh boy. So this is Dogfish Head's Burton Batten, which in it of itself is a 10% beer when it was bottled. So it it she's gonna pack a punch and may pack more than just a 10% punch. We'll find out. So also it might explode. Like this whole room might be gone. Get ready by the way. Well, we'll thank you all for your time.

SPEAKER_00 11:48

It's been nice knowing.

SPEAKER_01 11:52

In theory, I'm glad you enjoyed the Matt and Friends Drink the Universe podcast.

SPEAKER_00 11:56

Please pay attention and follow up for our GoFundMe for our families.

Rob 12:02

As the resident scientist in the room, um, in in theory, uh the alcohol content should not be able to go up because there is no live yeast cultures with anything to eat within there. So uh take that to the bank. So there is beer science. There is beer out there. Science. Science. That's right, science. Sorry. Sorry.

SPEAKER_00 12:27

You know not, you're not.

SPEAKER_02 12:29

No, there are beers out there that um brewers will purposefully leave that in there so that when it does get bottled, it continues to ferment more. Right. Forget is is um Chimay is not one of those, is it? Um, you're totally right.

Rob 12:44

If you don't filter the yeast out, um it is possible for them to still live. And if you have some residual sugar in there, they'll eat it and they'll keep driving up that ABV. But usually once it gets to a certain level of ABV, they'll also die off because they can't.

SPEAKER_02 12:58

The good news is it doesn't smell spoiled.

SPEAKER_00 13:01

So it smells chocolatey.

SPEAKER_02 13:03

Yeah. Oh, it's usually it's a very rich beer from what I remember. Like it's very powerful in flavor.

SPEAKER_01 13:08

Geron, your your face was apprehensive, trepidation is the way I would that is a great observation.

Rob 13:14

Wow, that was I don't think I've ever heard you use words that big before. Like, wow. I'm so impressed.

SPEAKER_00 13:20

I'm sending them through everyone. Every once in a while.

Rob 13:22

I'm excited by this because you know, Dogfish Head, like their fresh beers have so much flavor and so much, you know, ingredients that that yeah, I should have you know I should have mentioned this was it's one of my favorite breweries, Dogfish Head.

SPEAKER_02 13:38

Um, and uh two of these guys had the privilege to escort me there uh on my uh bachelor party. Oh, we guessed.

SPEAKER_01 13:47

Oh, I I do recall, which you don't, but I do recall.

Rob 13:50

Yeah, I don't remember much, but which was nearly 10 years ago.

SPEAKER_00 13:55

Sure was.

SPEAKER_01 13:57

It's very interesting. There is a lot of flavor.

Rob 14:00

Just on the nose, I'm getting a lot of that chocolate, but I am also getting kind of like a bourbon-y smell out of it.

SPEAKER_01 14:05

Yeah.

SPEAKER_00 14:06

Well, it is Imperial IPA, right?

SPEAKER_01 14:08

Was it aged your barrel by chance? It's it's oak aged. It is okay. It originally is oak aged. Yeah.

Rob 14:13

Ooh, I think it's mellowed out quite a bit. It has very yeah, it does not feel love punchy. Wow.

SPEAKER_02 14:20

It's very good. Hey, I know.

Rob 14:24

Well done.

SPEAKER_02 14:24

I do have a second one of these if we would really want to dig into it later, too.

Rob 14:28

Um, it's like so caramely. Yeah, it is really caramely, right?

SPEAKER_02 14:32

Like, but yeah, the malt the maltiness really kind of definitely evened out with this.

Rob 14:36

I feel like anything over eight and a half percent, you you kind of get that like licory bite, yeah, like on the back end, and I'm not getting that at all.

SPEAKER_00 14:44

No, I've had some hefty beers that have been.

Rob 14:46

I mean, maybe, but they have to be sweet usually to cover it up. That's true. And and to me, this is uh this is really mellow. It's so good.

SPEAKER_02 14:56

Siobhan doesn't love it.

SPEAKER_00 14:58

No, it's uh you know what, guys? I'm not a big caramely fan. Yeah. Hey, that's okay.

Rob 15:03

That's okay. It's not for everybody.

SPEAKER_00 15:04

I don't hate it though. I don't that I appreciate the try. And it certainly wasn't bad.

SPEAKER_02 15:08

We're gonna find parts of the universe that we just don't want to drink. For sure. It's gonna happen. Yeah this beer normally is one of those beers where I have to be in the mood for it because it's so strong that like you drink one of them and you're kind of your palate's like, okay, I'm done. Like I don't want any more beer. It's so you know abrasive, isn't it? Yeah, you don't want it all the time, at least for me. I I don't want to drink one all the time because I wouldn't want to drink anything else. But this has made it so that I could drink multiple of these without you know feeling like my tongue is gonna be.

SPEAKER_00 15:38

It's definitely not that boozy.

Rob 15:40

No, no, not at all. I'm so impressed. No, I've never had the patience to age a beer.

SPEAKER_00 15:46

You know, I I Well, it doesn't take much except just not touching it. Well, when you started that.

Rob 15:51

But that's the thing, like I I enjoy what I buy usually so much that I'm like, why should I let this sit? You know, like I'm just impatient.

SPEAKER_02 15:58

If it weren't for my friend uh saying that he's aged it, like if he just gave it to me and was like, I bought this this weekend for you, I probably would have cracked them that weekend, you know. Uh, but it was be the fact that it had been sitting in his fridge for a year that it was like, oh, this is a cool idea. And it literally has had a sign in our fridge. So Siobhan and I uh typically have just tons of beer in our fridge, and whenever we have friends come over, it's like free for all. You can grab whatever you want. But it's a great place to hang out. This four pack has been shoved all the way in the back of the fridge with a sign on it that says, These are not for you to drink. You know, specifically because I was always afraid someone would just like grab one and crack it open and I'd be like, No, you know.

SPEAKER_01 16:36

Well, it was it was kind of funny because you started telling that story. Like, this has been in my fridge for 12 years. Like, was this actually on purpose?

SPEAKER_02 16:42

No, and it it it did a move with us.

SPEAKER_00 16:44

So we moved uh that's why he says off fridge because it's two and a half years ago different fridges.

Rob 16:49

Two different fridges it's lived in. Three because your friend aged it for a year. Oh, fair in at least one refrigerator. Yeah. Yep. That's math. That's a three fridge.

SPEAKER_00 17:00

Is there not a math sound? Well no, there you go. We'll work on that. We'll work on that. No, I think we're good. Oh, okay. I think we're fine. That's fair.

SPEAKER_01 17:09

And you were talking about like beers exploding, reminds me of a past life experience that I had. Uh back, I was living with a guy named John in college. We decided we're gonna brew our own beer. And uh there's some contention over whether or not we bottled too soon or had too much yeast in the batch itself. But um, we had a condo that was about three stories, and I was up on the third floor, and I heard a sound that was like a shotgun went off. And those of us in the apartment ran down to the kitchen, and uh, there were these two cases of fermenting bottles. They were Sam Adams bottles that were, you know, recapped, and there was just beer all over the floor, just the entire kitchen floor covered in beer. And when we opened the case, there were like glass shards sticking in the cardboard of the case. So we took these out and we were like, well, how pressurized are they? And we took them out into the alley and we started popping the caps on them, the bottle would completely empty. All the beer would come out as soon as the cap came off because there's that much pressure in them.

SPEAKER_02 18:11

I feel like every amateur brewer has that story. I have two. I've I've heard that story from from you, but I've also had other friends who have done amateur brewing who have the same story where they're like, we don't know exactly which thing caused it, but all of these bottles exploded on us and we lost a batch of beer, and it was very sad.

SPEAKER_01 18:29

I had the top come off a five-gallon for menor too, and totally cover a nice little old faithful of uh faithful. It was it was not old, it was very fresh of beer and it was not that faithful. But uh, my grandfather, my dad, and I had done some brewing together. Same thing, heard a pop, walked around, and the freshly painted white ceiling of our kitchen just had beer all over it. Oh boy. Stepmother was very unhappy.

Rob 18:55

I I think we're two for two so far. Oh, for sure. Let's uh let's see if we can continue the trend.

SPEAKER_00 19:00

Well, I feel like mine, so mine's an IPA as well, and I only picked this for the name, which is very on brand for me. I feel so I love a label, and full disclosure, I needed to pick a beer, and I went out last night and I went, let me pick a beer, and I went to a place where I could do a mix six, and so I was looking at all the different labels and all the different names, and I was trying to find one that made sense to have a story. So this one is by Sloop, which is actually one of my favorite breweries for IPAs.

Rob 19:28

Love the name of that.

SPEAKER_00 19:29

Yes, they're awesome. They're in New Hampshire, also New England. Um and they're also they have a I think a brewery in New York as well. Uh funny, which this has nothing to do with my story, but I guess this uh has a bit to do with they have interns that work for Sloop, and this open waters is like has to do with their internship, and there's like a paid internship. So if anyone needs an internship at a brewery, this is a just a plug for them. But the open waters name got my attention. I'm just gonna open her up.

SPEAKER_02 20:00

Um I did a much more aggressive pop.

Rob 20:03

Yeah, here we are. Yeah, we're we're we're in canned territory now instead of capped bottle.

SPEAKER_00 20:08

We are, in case you couldn't tell. Yep, that's how I roll. And uh yeah, no, it just made me remember a time when I had a panic attack while snorkeling. And um it's legit. Yeah, I totally did.

SPEAKER_01 20:20

And sensitive husband right there.

SPEAKER_00 20:22

Yeah, well, he I feel really bad for him because we were on our honeymoon when it happened, and I didn't realize that I had anxiety or claustrophobia until I went to go snorkeling for the very first time in Hawaii. And when they bring you into the room, here let me pour some of this because I don't we don't all need to listen to the story without beer in our hand. Well, I'm very intrigued by this. Yeah, well, has everybody been snorkeling here?

Rob 20:48

I've been snorkeling, yes, right?

SPEAKER_00 20:50

Well, we I know Chris did because he went without me after I had my panic tack.

Rob 20:53

Matt Matt and I snorkeled together in Hawaii. We did. True story.

SPEAKER_01 20:57

Yes, we did.

Rob 20:57

Well, Chris and I'm at the ripe old age of 15.

SPEAKER_00 21:01

See? Hawaii's a good place to start, apparently, unless you're me. And so they they like corral you into this room and they go, all right, here's your gear.

SPEAKER_02 21:12

Also, they put on the the safety video, yeah.

SPEAKER_00 21:14

They do, they put the safety video on and they show you all the beautiful animals that you're likely not going to see because there's a riptide, and because there's about 87,000 other people also snorkeling with you. So none of the fish that you might have seen in the video will likely show up. But they're also like, hey, by the way, if you see any coral, don't touch it because it'll die. Okay.

Rob 21:37

I've got a great follow-up to that.

SPEAKER_00 21:39

But and not only will the coral die, you will likely get injured because coral lives on in your body after you get injured.

Rob 21:50

Permanent scars on my body from coral.

SPEAKER_00 21:52

So see, you are why they warned us all.

Rob 21:55

Yeah.

SPEAKER_00 21:56

Well, so we were in Hanama Bay.

SPEAKER_02 21:58

That's where we were. Everybody it's the worst tourist trap on the planet.

SPEAKER_00 22:03

I feel like maybe not the worst one.

Rob 22:06

No, the bet the best Hawaii snorkeling if that I've ever done is off the coast of Maui.

SPEAKER_00 22:11

That's what I've heard. Well, we've screwed up because we did we did the Hanama Bay. The coral is literally in your face when you get in the fire.

Rob 22:22

And then the tide goes out, and then you're on top of it.

SPEAKER_00 22:26

I oh yeah. Didn't move.

Rob 22:28

I didn't move because I'm like, I'm killing the coral water to not stand on it, and it cut the backs of my hands. Like you can see the scars. Like I just was sliced up because there's razor sharp too. Yeah. And I was like, I don't want to kill the car.

SPEAKER_00 22:42

What what a great time this was to enjoy the fresh waters of Hawaii. Like I this is what he's even so I then I had to we had swam pretty far out to try and avoid the coral being like on your body. Yeah. And it was so the current was a lot. I can swim. Okay. I was a swim team manager, which really means nothing, to be completely honest with you, because I never got in the water one time. But I am swimming. Chris is a, I will very much admit that Chris is a much stronger swimmer than I am. That is very much true. I am swimming. I immediately panic. I'm like, I'm killing all the coral. The coral's gonna live inside my body forever. I can't make it back to shore. I'm dying in Hawaii.

Rob 23:29

You're the fish, the first official X-Men.

SPEAKER_00 23:32

Yeah. Well like in real life. Okay, so that would have been awesome. I needed that in my ear and not swim harder, which is what I got for the situation.

SPEAKER_02 23:42

Don't drown. Yeah. Yeah.

SPEAKER_00 23:44

Thank you for trying not to.

SPEAKER_02 23:45

She's just like floundering, and I'm like, you know how to swim.

SPEAKER_00 23:48

Nope, forgot. Very much forgot. I'm like, but there's coral in the swimming space that I need.

Rob 23:53

To ease the marital tensions, this beer is actually very good. Good. I mean I'll just throw that out there.

SPEAKER_00 23:58

I'm just saying. Welcome to why I enjoy beers, because I have crippling anxiety.

Rob 24:03

No, I because is this a New England style? It is. Okay. Yeah. Yeah, it that's very apparent on my palate.

SPEAKER_00 24:12

Oh, okay. So it's a good way to describe it. Well, it is delicious.

Rob 24:16

No, I'm just saying, like light. You know, New England's have like a very crisp. Oh, yes.

SPEAKER_00 24:20

Like it's like a very specific taste. I like a mouthfeel. It's do you know? I do.

Rob 24:27

Okay.

SPEAKER_00 24:28

Um but yeah, it's you know, I just saw open waters and I just had to go for it because I had to tell that story. Well, I like that. I mean, I survived. I know you're all very good. I like the story. I like the beer we're thinking we're three for three here. I agree.

Rob 24:44

Yeah. Yeah, this is a great beer.

SPEAKER_00 24:45

I've I feel like I brought everyone into that story too, because you all have we've all been there.

Rob 24:50

It's very relatable. Yeah. No, I it it's it's kind of crazy because like who would have thought that four people around the table were all in the same tourist trap and had this similar experience. But I also at Hanama Bay.

SPEAKER_01 25:04

Do they make a t-shirt eye bled? They should.

Rob 25:07

I bled at Hanama Bay. Yeah. But it's not for the reason you think.

SPEAKER_00 25:11

Oh. You mean that's what the shirt should say? I was very terrifying. Well, so I had like the panic attack that I had, and then I had to sit on the beach for the rest of the time, which was beautiful. Let's done like I don't want to come across like, oh, I was in Hawaii and it was the worst. It was not.

SPEAKER_01 25:28

It was there's worse places to have a panic attack.

SPEAKER_00 25:31

Correct. I mean, yes.

SPEAKER_01 25:32

But then we got in the van to get home.

SPEAKER_00 25:37

So and at least four people in the van were like, did anyone else see those turtles? If I could have gotten out of the van and flipped the van over in the middle of the road, because this woman's like, Oh, I we it was really hard to miss them. I I wanted to die. We saw nothing.

SPEAKER_02 25:54

No, I have so we had an under whites of my eyes. We had an underwater camera for my brother-in-law, and I was all excited to take pictures, and the pictures we have, it's like just clouds. It's underwater clouds.

SPEAKER_00 26:05

I could probably drill no visibility of a fish in it and be like, we saw it.

SPEAKER_02 26:10

To be fair, a day later, we went to the North Shore, saw a bajillion turtles. Oh, that was cool. Like a foot away from us.

SPEAKER_00 26:16

So it's beautiful, but hey, I just realized something.

SPEAKER_02 26:19

Yeah.

SPEAKER_01 26:19

We're talking about an Amu Bay. Top picture over on the wall over there. I'll have to post that on socials after this.

SPEAKER_00 26:26

Topical we are.

SPEAKER_01 26:27

Oh, yeah, that totally is.

SPEAKER_00 26:28

Who thought that that is from the the You can almost trick when Rob and I were both impaled by coral at age 15. We climbed Diamond Head. I love that.

Rob 26:36

That that's Diamond Head, and that's Waikiki Beach. That's the North Shore.

SPEAKER_02 26:41

Yes, it is. Also, I think we can close this segment as well with we're gonna go back there in like eight months. Well, I'm not going snorkeling. For them, I'm going to go.

SPEAKER_00 26:51

Y'all can go snorkeling.

Rob 26:52

No snorkeling. Yeah, we we still have to get our tickets. Yeah.

SPEAKER_00 26:56

I could go snorkeling in open water, right?

Rob 26:59

Like drop me off a boat.

SPEAKER_00 27:01

So that would be cool.

Rob 27:03

When Dorothy and I went to Hawaii, Dorothy and my wife, um, she and I took a cruise there and we stopped on Maui for a day. And uh on the way out, it was like the end of May, and they were like, You're not gonna see any of the whales, they're gone. Because the whales go down to Hawaii to have their babies and hang out down there before they swim back up to Alaska. So we're taking the boat out to the area where we were gonna snorkel, and this mother humpback and her calf just surface out of nowhere, and we followed them around for like 20 minutes. It was the coolest thing ever.

SPEAKER_00 27:38

That is cool.

Rob 27:39

Yeah. So anyway, Matthew Glad someone has a good snorkeling story. I I do believe we're three for three. Are you gonna make it four for four tonight? What do you think?

SPEAKER_01 27:48

I have confidence that there will be another drink. That's that's where I am right now. So boy. I'm gonna tell this, I'm gonna tell the story before I pull my own.

Rob 27:55

75% is passing though. Rutro.

SPEAKER_01 27:57

And uh perhaps rut bro. Um, so when I was about 19 years old, I ended up down on the Yucatan Peninsula for spring break. Somebody at some point thought bankrolling that operation for five days was a good idea. So I ended up staying at a very nice hotel and seeing some really wonderful things and drinking a lot of alcohol for five continuous days. During one of those days, the person that I was with and I decided that we were going to go and uh visit the Great Pyramid of Chichenitza, El Castillo. And we're gonna visit that complex and hang out, and it would be a lot of fun. So we were in Cancun. It's a three-hour bus ride from Cancun to the pyramid, which is not fun when you're hungover, although we did get to watch the movie Dodgeball completely in Spanish on the bus, which was pretty nice.

SPEAKER_00 28:50

That's kind of awesome.

Rob 28:50

Was Donde está El Biblioteca Pedro in English? In that version, I wonder.

SPEAKER_01 28:57

Doubtful. I was too hung over to notice, I'll be very honest. So about three quarters of the way there, we stopped at this shopping plaza, and it was all. Did you call it like a flea market, maybe? Uh yeah, flea markety. Yeah. Maybe a slight, I mean medium scale. Medium scale. A lot of local kind of tourist trapped D come to the vendors and check stuff out. Well, one of the things that those running the bus tours insisted that you do was visit the mezcal table and have some shots of mezcal. And if you've never had a shot of mezcal, it is tequila. I love that. But the difference between tequila and mezcal is tequila is made from the blue agave, and uh mezcal can be made from any type of agave. So it is very tasty. There were some wonderful mezcal out there. And at that point in the stop, it was have a free shot, have a free shot, have a free shot. So I had like three or four or three shots of mezcal. This seemed like a great idea. Then it was back on the bus. The next thing I know, I am standing at the base of El Castillo looking up a limestone pyramid with a very thin rope that goes straight up these limestone stairs, and off to my right is an ambulance and a little sign that says walk carefully in English, right at the bottom of the pyramid. So I grabbed the rope and up the pyramid. I went, and about halfway up, I realized A, you're not sober, B, you're wearing flip-flops, and C, this is extraordinarily slippery. It is 365 steps from base of pyramid to the top. I got to the top, looked down, and then went, I'm gonna hang out here for about 15 minutes, get some fresh air before I attempt to go backwards down the slippery limestone pyramid. So what I brought with me today.

SPEAKER_02 30:43

This is a long lead up.

SPEAKER_01 30:44

So we have a little mezcal to try here.

Rob 30:48

So I I I just need to I need to point this out. Yeah, we're doing a segment called How Did We Get Beer, and you've brought a tequila.

SPEAKER_00 30:57

No, he brought a mezcal. Did you not hear his story?

Rob 31:00

Oh, oh. Well, okay. Just got schooled. Hey. First of all, thank you.

SPEAKER_00 31:05

Do we have a okay, we have a schooled. We need one of those. Oh, yeah.

SPEAKER_01 31:09

We can work on that. We can work on that.

SPEAKER_00 31:10

Okay, good, good, good.

SPEAKER_01 31:11

So again, thank you. You're welcome. Second of all, the universe is a big place.

Rob 31:16

Oh, that's fair.

SPEAKER_01 31:17

As I said in the intro, you never know what you're gonna get.

Rob 31:20

It's not called Matt and Friends Drink Beer. I guess you're right. So my bad. My bad. Most importantly, most importantly, I am the host.

SPEAKER_01 31:29

So if I decide to turn the vehicle, you never quite know where we're gonna end up.

SPEAKER_02 31:35

Word.

SPEAKER_01 31:36

So I will warn everybody that this is good mezcal, decent, and there is something floating down there in the bottom.

SPEAKER_00 31:43

Okay, well.

SPEAKER_02 31:44

So why does it say Burnett's on it?

SPEAKER_01 31:49

It does not say Burnett here.

SPEAKER_00 31:51

Would you Vladimir Mescal?

SPEAKER_01 31:54

No. You want to read that for me?

unknown 31:56

What?

SPEAKER_00 31:56

Monte Alban.

SPEAKER_01 31:57

There you go.

SPEAKER_00 31:58

Yeah.

SPEAKER_01 31:58

All right.

SPEAKER_00 31:59

Regionale Oaxaca. That's what it says. Oaxaca. Ojaka.

Rob 32:03

I like that cheese. That is where Oaxaca.

SPEAKER_00 32:07

It's Oaxaca? Yeah.

Rob 32:09

Seems like I'm like a Oaxaca cheese. Oaxaca. Just I don't want, I do not want the worm. I'm freaked out by this.

SPEAKER_01 32:17

No, he's got his snorkeling gear on there. He's way down through the bottom.

Rob 32:21

I don't want to look at it. Just give me a little pour.

SPEAKER_01 32:23

If he did have a panic attack, it came out soon.

Rob 32:27

I'm not going to do it. Okay, that's enough. Thank you.

SPEAKER_02 32:29

All right. I gotta finish the spear, but I'm in in a minute.

Rob 32:34

Oh, just the scent of it makes me feel ill.

SPEAKER_02 32:36

Yeah. Rob, are you the same with me where you're really bad with mezcal and tequilas?

Rob 32:42

Yeah, so um, quick aside, I once had to uh clean some uh some vomit up of some friends who had drank tequila on our dry campus at the time. And I could not drink anything that smelled that way for a very long time.

SPEAKER_00 33:04

I do not hate this.

SPEAKER_02 33:05

I also had a very bad experience in college with tequila in this case.

SPEAKER_00 33:10

Ah freshman year.

SPEAKER_02 33:12

Very bad.

SPEAKER_00 33:13

It must have been my freshman year.

SPEAKER_01 33:15

After that trip, I didn't drink tequila for many, many years.

SPEAKER_00 33:21

Guys, I love tequila.

Rob 33:24

Guys, I taste the worm. I'm not gonna lie. I taste the worm. Oh it's the face. You better pour some for yourself.

SPEAKER_00 33:35

Oh, I do. Do not, okay. I'll tell you.

Rob 33:36

So before there's a lovely smokiness before you get to the worminess.

SPEAKER_00 33:40

That's the beauty of Mescal, I will say.

Rob 33:41

Right. And and and I'll I'll give you the smokiness. Like, I I imagine this would taste really great with ribs or like some some barbeco and tacos, you know. So if anybody would like. Yeah, yeah, yeah. But but I'll tell you.

SPEAKER_01 33:56

If anybody would like. I taste the worm. It comes with this phenomenal little salt packet here. And if you read the disencryption. How did we not start with that? So if you I'm gonna tell you why we didn't start with that. It actually is worm salt.

SPEAKER_02 34:10

Be careful what you wish for, Rob.

SPEAKER_00 34:12

You should have just given it to them and then been like, it's worms, they're all right. It's twist.

SPEAKER_02 34:17

There is actually the worm. Yep. Rob. Little ground worm in the salt. It's great too because you have to listen for 30 minutes before you're like, what in the world is this taste the worm title for? And then this out.

Rob 34:33

All right. I'm I'm so at a loss at the moment.

SPEAKER_00 34:36

I'm sipping.

Rob 34:37

I I don't eat. I sipped already. Again, if I could get over the worminess of it, I'm I'm in. It's very smooth. It is.

SPEAKER_01 34:45

I was just gonna say that it's very mild as far as tequila, like a Jose Cuervo. Oh yeah, it definitely gives you that tequila after top of the chest burn.

SPEAKER_00 34:54

But it's got that depth. I like it.

SPEAKER_01 34:56

It's got a lot of worminess.

SPEAKER_00 34:57

I would put that on the rocks.

SPEAKER_02 34:59

There it is.

SPEAKER_00 35:01

Right at the end. It's there in the worminess, guys.

SPEAKER_02 35:04

It's like that like um earthy.

Rob 35:07

It's like I've eaten dirt and shitted out my whole life. Yeah, you know? Um that's our first bleep. No, I think we're good to say that. Uh I know I'm just gonna be.

SPEAKER_00 35:16

I don't think you're good to say that in general, but that's all right. Yeah, well.

SPEAKER_01 35:20

We've all been hanging out together for a very long time. That is definitely not the weirdest thing Rob has ever seen.

SPEAKER_00 35:28

Was and man, if that was the only time that Matt made a flip-flop choice that was wrong.

SPEAKER_02 35:35

Yeah, true.

SPEAKER_00 35:35

He's made many wrong flip-flop choices. No, there is no choice in his life.

Rob 35:40

No, I'll be honest, it's not as bad as I thought it would be.

SPEAKER_00 35:43

Right?

Rob 35:44

But I would not drink this regularly.

SPEAKER_00 35:46

Oh, I would.

Rob 35:46

I I think we're three and a half out of four. I'm genuinely surprised you said you would.

SPEAKER_00 35:50

Really? Yeah. Why? I love tequila.

Rob 35:52

Sioban loves tequila.

SPEAKER_00 35:53

I knew you loved tequila. I love tea.

Rob 35:56

I drink tequila and so tequila. This is a bit abrasive.

SPEAKER_00 36:00

I mean, I definitely need something to cut it. Like, I don't want to drink a shot of this. Like, I'll drink juice.

SPEAKER_02 36:07

Poured some of my uh seltzer in it.

SPEAKER_00 36:10

Yeah. That I would do. Just a little club. Something.

SPEAKER_01 36:14

I really like teramana as well. And I think this has less of a bite on the front end. This does.

SPEAKER_02 36:21

When you drink teramana, does it give you the people's elbow? If you're very sad that I did not enunciate that well.

SPEAKER_01 36:29

It's actually very, very good. Turn around, turn around. Look at the wall behind you. Oh, yeah, there's the rock. Can you smell your people's eyebrow? Right, right from my scalal.

Rob 36:43

The mescalal.

SPEAKER_00 36:49

Don't shoot it out your nose. Don't do it.

SPEAKER_01 36:51

You candy ass. It really burns in the nasal cavity. We're just gonna That was unpleasant. Thanks, Rob. This episode brought to you by Black Adam.

SPEAKER_00 37:00

Hey.

SPEAKER_02 37:00

In theaters this Friday. Dude, you think if we reach out, we can get a spawn like real quick.

Rob 37:06

I mean, he did go to our high school, let's be honest about that.

SPEAKER_02 37:09

We did. Three different YouTube channels that I watch have had Black Adam spawns. So I think we can get hooked up real quick.

Rob 37:17

I think so too. If you smell when I'm cooking.

SPEAKER_00 37:20

But uh smell anything after this mezcal. I just can't. I thought you liked it. I did I say I wanted to smell it.

SPEAKER_02 37:27

Smell the worm.

SPEAKER_00 37:28

Okay.

SPEAKER_02 37:30

How did we get worm? I don't know which one's the uh oh man.

SPEAKER_01 37:36

It's coming off the rails at worm. You know, I like the mezcal. I'm gonna give that my stellar sip.

Rob 37:42

Stellar sip. I'm not sipping that again. No, it's not happening. It could have been stellar for you, but it's not stellar for me.

SPEAKER_01 37:52

I enjoyed. Should I fish the worm out for you?

Rob 37:54

Yeah.

SPEAKER_00 37:57

Guys, was that that was a good time? Yeah. I feel like we know how we got here now.

Rob 38:02

How did we get beer?

SPEAKER_00 38:03

How did we get beer?

Rob 38:04

Well, how did we get here to the end?

SPEAKER_00 38:08

Right. I know. This was a lot of fun. Can't wait for the next one.

SPEAKER_01 38:12

More to come. Yeah. All right. I'm gonna end every episode with a boozy quote. So today's quote comes from famous actor Humphrey Bogart, who once said, The problem with the world is that everybody is a few drinks behind. Here at Matt and Friends Drink the Universe, we're gonna try to help you get caught up. Don't forget to subscribe to the podcast wherever you prefer to get your podcasts from, like Apple, Amazon, and Google. On social media, like, follow, and press all the buttons for us is Matt and Friends DTU on Facebook and Instagram. That's Matt Friends DTU. The easiest way to find out all the information you may want about the podcast, including links to all of our social media pages, is to visit Matt and FriendsDTU.com. That was Matt and FriendsDTU.com. Hello, listeners. We're all here to have fun, but we'd like to take a moment to encourage you to always drink responsibly. Never drink and drive. If you feel that you need help with a substance use problem, please reach out to a substance use counselor or call 1 800 662 4357. Cheers, and thank you for listening.