Top Shelf - "Beer, Wine & Cocktails Trivia Battle"

Ever wondered what happens when beer, wine, and cocktail knowledge collides in a trivia game? Join Matt and his spirited friends Chris, Siobhan, and Rob as they navigate the first ever episode of "Top Shelf" trivia. "Matt and Friends Drink the Universe." With Snooty McBeer hilariously laying down the rules, our contestants embark on a journey from bottom-shelf Mezcal to top-shelf glory. The more questions they get right, they better drink they earn. If all 3 contestants answer all of their questions correctly, Matt must suffer the notorious Mezcal from episode 1!  

Prepare for some laughter-filled moments as the gang tackles questions on Beer, Wine, and Cocktails. No shortage of our famous silly sound drops in this one either! Tune in to find out who ascends to the top shelf and who might need a little help from a Fishy lifeline in this fun filled episode!

Transcript

Matt: 1:01

10, 9, 8, 7, 6, 5, 4, 3, 2, 1. We have liftoff.

Rob: 1:17

Welcome to Matt and Friends Drink the.

Snooty McBeer: 1:21

Universe. All right everybody. Welcome back to Matt and Friends.

Matt: 1:24

Drink the Universe. All right, everybody, welcome back to Matt and Friends. Drink the Universe. We have a brand new theme for you today. Ooh, tell us more. This is called Top Shelf, and Snooty McBeer is going to give us an introduction.

Snooty McBeer: 1:41

I say today we're going to find out which one of you is truly top shelf From a central theme. Each of you will choose a category of a question to answer. Each category has a bottom, middle and top shelf. The higher you climb, the better drink you get. Get a question wrong, however, and you'll land back at the bottom shelf. Not to worry, you will have three lifelines Happy hour to reduce your potential answers by two, round for the house to poll the table for an answer and phone a fish. Pip pip, you're in for a jolly good show. Pip Pip, you're in for a jolly good show.

Matt: 2:28

So after that stirring introduction by Snooty McBeer, you might be wondering what is on the shelves for our lucky contestants to drink today. For the top shelf we have a Jed Overheels from Bald Birds Brewing. It is a Tierra Masseau dinner stout.

Siobhan: 2:44

Dinner stout.

Matt: 2:45

Dessert stout. I was like oh Tierra. Mizzou dinner stout, dinner stout, dessert stout. Oh, I was like oh, my God.

Rob: 2:48

The whole dinner and dessert.

Matt: 2:49

It is 15 and a half percent. That's a lot of percents, it is Many. And for the middle shelf, also from Bald Birds Brewing, we have the simple German Pilsner. And at the bottom shelf everybody's very excited we're throwing it all the way back to episode one. No, we got the mezcal.

Siobhan: 3:09

No, no, no, no, no, god damn Worm and all I leave, I'm leaving, goodbye, no longer here. Y'all didn't even know I was here yet and I am.

Matt: 3:18

All right, so let's go. Introductions hey guys, it's.

Rob: 3:23

Rob.

Siobhan: 3:24

Hey, it's Siobhan and I'm still here, maybe.

Chris: 3:27

And it's Chris.

Matt: 3:28

And I am your host, Matt, Very excited about the Mezcal. So one thing not mentioned in the introduction if everybody that is playing this game makes it to the top shelf, I must drink the of them shelf yes, yes, I'm scared that's what we're doing, man. I yi yi, so I'm gonna start off.

Rob: 3:52

Today, we can talk about what we're drinking right now too is that a power rangers reference, since we just recorded the 90s trivia?

Siobhan: 3:57

I, I, I catch it yeah, oh, oh the robot yeah, alpha, thank you. Yeah, I didn't get that one. Yeah, I didn't get that one. Perfect, glad I didn't get that question. Alpha, yeah, that was pretty good audio.

Rob: 4:12

You sprayed upon me.

Matt: 4:13

It happens.

Rob: 4:14

Zima.

Matt: 4:15

I have the Color Trails Hazy IPA from Bald Birds. Today there's a Bald Birds theme apparently.

Rob: 4:20

What's everybody else got, I'm drinking a wild berry, heavily fruited, sour ale. Gelasto from Lost Tavern in Bethlehem.

Siobhan: 4:33

Can I try some of that? Maybe I am drinking the other half of that wild berry from Lost Tavern as well, as I was probably the only one that didn't hate the Zima creation from the last 90s trivia, so I have some of that as well in a Mountain Dew, because it's all about balance there you go, and I'm still sticking with a little bit of H2O.

Chris: 4:51

but okay, for now.

Siobhan: 4:53

You don't want to call your A-Treat cream soda.

Chris: 4:55

Oh well, I mean, which is pretty epic, the best soda on the planet Red cream soda.

Matt: 4:58

It really is. It's local legend right there. So the theme for this very first inaugural Top Shelf is alcohol.

Siobhan: 5:07

What Who'd have thought?

Matt: 5:09

We have three categories Beer, cocktails and wine and ahead of time, you have all chosen your topic of choice. Yikes, chris will have beer. Siobhan will be answering questions about wine, wine, wine I am now the teacher from Charlie Brown. Wine, okay, wine. Siobhan will be answering questions about wine.

Rob: 5:34

About wine.

Matt: 5:37

Apparently, I won't be saying wine during this episode.

Siobhan: 5:39

I can't wait for this category.

Matt: 5:40

Siobhan will be answering questions about wine, thank you. And Rob will be answering questions about cocktails.

Rob: 5:45

Yes, so this is who, rob, will be answering questions about cocktails. Yes, so this is who Wants to Be a Millionaire Style.

Matt: 5:49

Do you love the wine? We have three lifelines each. Chris, you are the first contestant. Sweet lordy.

Siobhan: 5:56

Dun dun, dun dun dun. I don't remember how that used to go. Beer Beer questions coming at you.

Matt: 6:02

Remember, we have a round for the house, we have the phone, a fish and we have the happy hour. Are you ready? Sure.

Snooty McBeer: 6:12

Here we go.

Matt: 6:17

Which city in Pennsylvania is home to the famous Yingling Brewery, the oldest operating brewery in the United States? Pittsburgh, philadelphia, pottstown or Pottsville?

Chris: 6:26

Oh you dick.

Siobhan: 6:26

I knew you'd do that. I know I was like he's gonna do it.

Chris: 6:29

Pottsville, it is Pottsville.

Siobhan: 6:32

Hey.

Chris: 6:33

Keeping it suspenseful.

Siobhan: 6:36

Somebody has to do like a Regis, you know Because he used to do. Who Wants to Be a Millionaire?

Chris: 6:40

You just bought a million dollars.

Rob: 6:43

You're going for a goat, sylvia, what you never saw the SNL sketch Going for a goat who wants to eat with Rajneesh Phelan. Yeah, oh my God, terrible, oh my God. It was perfect, the perfect answer.

Siobhan: 6:58

All right, go Question two which it was perfect, the perfect answer, all right Go.

Matt: 7:03

Question two which beer style is fermented at a cooler temperature, often resulting in a crisper taste and a longer maturation period? Does ale, lager, stout or lambic?

Chris: 7:16

Jesus, I'm going to have to do a round for the house. Oh God, I don't like that.

Rob: 7:35

Well.

Siobhan: 7:36

All right, Ken, for the house. Can we hear the question and the answers again, please? The house would like to.

Matt: 7:41

Which beer style is fermented at a cooler temperature, often resulting in crisper taste and longer maturation period? Is that ale, lager, stout or lambic?

Chris: 7:50

Is it lager?

Matt: 7:52

I feel like that's what.

Siobhan: 7:53

I'm leaning toward.

Rob: 7:55

Yeah, because I know like lagering time is like a thing and it's the crispest flavor of all of those.

Siobhan: 8:01

Yeah, you're not getting a crisp stout.

Chris: 8:03

All right, I'm overthinking it. I needed some confirmation from the house. We're going lager, it is lager. Hey, I'm not feeling good about this folks, high five-ities, it's okay.

Siobhan: 8:13

It's all right.

Rob: 8:14

You got two more lifelines. Man, we're here for you.

Matt: 8:17

Question three what does the term IBU stand for? International brewing units, international beer units, international bitterness?

Chris: 8:31

units or international beer utilization. Some, some fine false answers you've come up with, but the answer is international bitterness units that is correct you are off the bottom shelf yes, yes yes no mezcal for you.

Rob: 8:44

Bum-bum-bum-ba-dee-bee.

Matt: 8:47

Remember, you can settle at any time too, if you'd like to walk away. Question four which hop variety is known for its citrusy and floral characteristics, often used in American craft beers? Is it Saz, Cascade, Fuggle or Hollertau C? Cascade Fuggle or Hollertau Cascade? That is correct.

Rob: 9:07

Noice.

Siobhan: 9:08

Yes, feeling confident, that's good. Don't get penis-y.

Matt: 9:14

We're hopping right along. Which hop variety is often associated with giving pine and resinous characteristics to West Coast IPAs? Is it Mosaic, amarillo, simcoe or Citra?

Chris: 9:27

Eliminate answers.

Siobhan: 9:29

You want the happy hour.

Chris: 9:30

Happy hour.

Snooty McBeer: 9:31

Heyo, last call for happy hour. Uh, give me six slitses or whatever's free.

Siobhan: 9:39

You got it. Buddy. Is Kermit the Frog at the bar? Oh my god.

Rob: 9:46

That was not fair.

Matt: 9:51

Rob and I did some sound work this week.

Siobhan: 9:53

Oh my God Holy hell.

Matt: 9:59

Okay, so what hop variety is associated with West Coast IPAs giving pine and resinous characteristics? Your options will be Simcoe or Amarillo Simcoe. That is correct.

Siobhan: 10:12

Nice, have you recovered Wow?

Matt: 10:14

Sort of Nice, All right. Question six which country is credited with the invention of the IPA? Is it the United States, England, India or Belgium.

Chris: 10:31

Oh, this is a trick question.

Matt: 10:33

You do have one lifeline left.

Chris: 10:35

All right, let's phone that fish.

Rob: 10:37

Oh, thank God.

Snooty McBeer: 10:42

If some help would be your wish, pick up that shell and phone the fish if an answer is what you seek a phone, a fish, when your brain is weak who is the bass me, oh For your tone-deaf comment.

Siobhan: 11:02

At lunch I had to hold that one in Listen. I don't.

Chris: 11:07

Yikes.

Siobhan: 11:08

All right, here we go so we have phoned the fish.

Matt: 11:14

Normally, we'd actually call him on the phone, but it just so happens the fish is in the studios today. So by phoned the fish. I mean, I turned his mic on so you can hear him, so do you need the question again? Yes, okay, which country is credited with the invention of the IPA? The United States, england, india or Belgium?

Rob: 11:34

Now, I believe he only has 30 seconds once you've given him the answer.

Chris: 11:39

Okay, I feel in the United States? What do you feel about United States?

Matt: 11:45

See, I was thinking more.

Chris: 11:47

England, england, yeah, just because of like the age of it, yes, okay, oh Lord, I don't feel good about this at all.

Matt: 12:02

What are you going with?

Rob: 12:04

Well, he doesn't need to answer until Fish is off the phone.

Matt: 12:07

Yeah.

Rob: 12:07

Yep, so good time.

Matt: 12:09

Wait for it, wait for it Okay.

Chris: 12:15

I'm stopping, you're stopping.

Siobhan: 12:17

Oh, wow, okay, good for you.

Chris: 12:20

I don't feel good about it. Okay, what would?

Matt: 12:23

your answer have been just out of curiosity, United.

Siobhan: 12:26

States.

Matt: 12:27

The answer was England, damn it.

Siobhan: 12:28

I'm sorry, fish, because it's the India pale, ale I know it's all about imperialism and they're the imperialists and they're assholes and I'm sorry Fish.

Rob: 12:35

He knew.

Matt: 12:41

I never doubt the fish See Never doubt it, oh yeah.

Matt: 12:43

Okay, which of the following is not an allowed ingredient in the traditional German Reinsgebot, the German purity law? Water, barley malt, hops or wheat. So which is not allowed by that 1516 law that's actually still in effect, isn't it wheat? It is wheat, that is correct. Oh see, yes, water is the only permissible liquid Malt. Only barley malt can be used as a source of sugar and hops for the purpose of flavoring, and yeast, which, interestingly enough, when this law came into effect, they had no idea what yeast actually was. They just knew that like something happened, and then it made me feel funny.

Rob: 13:23

So, yep, Smart, wow, okay, smart. Like something happened this, and then it made me feel funny.

Matt: 13:27

So, yep, smart, wow, okay, so smart so yikes, yeah, all right, but middle shelf, middle shelf, I do not have to drink the mezcal, we're still gonna make you do it well, spoiler alert we're gonna see what happens.

Rob: 13:36

We're gonna see what happens, all right siobhan I hate this starting over all three lifelines.

Matt: 13:42

Okay, going for the wine. Which term is used to describe the process of deliberately exposing wine to air to enhance its flavor and aromas? Aeration, oxidation, reduction or clarification?

Siobhan: 13:58

I feel like aeration feels quite obvious, so I'm going to go with aeration.

Matt: 14:05

That is correct.

Siobhan: 14:06

All right, all right, my heart All right, cool, cool, cool, all right, ooh, all right, ooh, my heart All right Cool.

Matt: 14:12

Cool. What does the term terroir in the context of wine refer to?

Rob: 14:19

What Can?

Siobhan: 14:20

you spell that I can.

Matt: 14:22

Okay, go ahead.

Siobhan: 14:23

T-E-R-R-I-O-R.

Matt: 14:25

T-E-R-R-O-I-R.

Siobhan: 14:26

Okay, close enough, yep Okay.

Rob: 14:28

Sorry, go on.

Siobhan: 14:29

Never heard that word before. What does terroir?

Matt: 14:30

in the context of wine refer to the type of grape used, the winemaking process, the specific characteristics of the vineyard's location or the aging duration.

Siobhan: 14:39

I would go with the location.

Matt: 14:42

You are correct, it's like earth. It means earth Blazing up the bottom shelf.

Siobhan: 14:46

Got it Okay.

Rob: 14:48

From the Latin word terre.

Siobhan: 14:51

Correct, though, yes.

Matt: 14:53

All right, here goes the pronunciation game. What grape varieties are used in the production of champagne? Champagne, traditional French champagne, chardonnay, riesling and Cabernet, sauvignon, pinot Noir and Merlot, sauvignon Blanc and Pinot Meunier.

Chris: 15:15

Savion Blanc, the Far East, the Far East, savion Blanc.

Siobhan: 15:20

Yeah, yeah, that comes from the walk region of France. Okay, oh my God, you're going to give me three.

Matt: 15:30

Oh, God Pairs well, with a nice wonton soup, savignon blanc and pinot manier, or chardonnay, pinot noir and pinot manier I feel like there's a red in all in three of those are not in the first one and I remember, you do have lifelines, so the first one was chardonnay, riesling and Cabernet Sauvignon, pinot Noir or Merlot Sauvignon Blanc and Pinot Meunier. Chardonnay, pinot Noir and Pinot Meunier.

Siobhan: 15:58

Why don't I do a round for the table?

Matt: 16:00

I'm going to do a round for the table, so now you're getting into it a little bit.

Siobhan: 16:10

Okay, friends, the first one seems the most plausible. You don't.

Chris: 16:14

Okay, I don't feel like a red grape would be in champagne.

Siobhan: 16:18

I just Well, but remember, it's the skins that they put into the wine that make it red.

Rob: 16:23

Remember it's the skins that make it the color right, so like if they diskin a red grape, it's still a grape, yeah.

Siobhan: 16:29

Right, but it's still a grape.

Rob: 16:30

Yeah, right, but so can I. Can I have the options again?

Matt: 16:32

matthew, yes, chardonnay riesling and cabernet sauvignon, because that's a dark it is pinot noir, and we're no low. That's not right. Sauvignon blanc and pinot magnet.

Rob: 16:43

We're chardonnay, pinot noir and pinot magnet now I think it might be the last one, that one because, pin. Because, Pinot Meunier keeps showing up and I feel like there's no Riesling in Champagne.

Siobhan: 16:55

Yeah, that's fair.

Rob: 16:56

It's too sweet right.

Chris: 16:57

I missed originally that.

Siobhan: 16:59

I believe D there's a Cabernet Sauvignon in the first one A had the Cab Sav?

Rob: 17:02

yeah, I believe D would be my guess. All right, how do you feel, chris?

Siobhan: 17:13

I, chris, I'm, I'm not confident. Are you on that d? But I will jump on feeling the d. Are you gonna jump on the d? Maybe I'll also jump on the d okay, all right.

Matt: 17:18

Last one, it is d. Yeah, you were. You were correct. The cabernet sauvignon is a very red grape and not one that they champagne, and I'm probably probably going to have to fact check this, but I believe it is Savion Blanc that they use to color rosé.

Siobhan: 17:36

Oh great.

Matt: 17:40

Middle Shelf. All right, look at that there you go Just like that. Which company is widely recognized as the largest wine producer in the world, known for its diverse range of wines based in the United States E&J, gala Winery, yellowtail, chateau, mouton, rothschild or Barefoot Cellar.

Siobhan: 18:03

Well, yellowtail is Australian, so not that. That third one, that was a time chateau mouton, russia, clearly sounds french, but I'm guessing it might still be in the united states. Um, I know that ian j gallo probably has those big ass jugs of wine which I don't know if tell me more about the big ass jugs I? Um, yeah, I feel like that, now that we jumped on the d's, why jump on the big ass jugs?

Matt: 18:32

on behalf of women everywhere hey man, I know I started the joke though.

Siobhan: 18:39

So you know I'm gonna go with gallo a gallo is correct.

Matt: 18:46

Oh man, wow. So gallo is not just the Big ol' jugs.

Siobhan: 18:51

Yes, they also own Apothic, oh, okay, and legitimately nine other wineries, including Barefoot. Oh, fair enough, I knew it couldn't be Barefoot.

Matt: 19:03

Cool. Yes, they make a ton of wine man.

Siobhan: 19:07

the pressure is on me right now because you guys are doing really, really well, I don't know, and I'm really worried that I'm going to crap the bed.

Matt: 19:16

Question five middle of middle shelf, which type of wine is typically known for its ability to age gracefully over several decades? Savignon Blanc, Cabernet, Sauvignon, Pinot Noir or Sangiovese?

Siobhan: 19:31

Ooh, I like anyvese. Ooh, I like any of those third ones. Um think I might uh do a happy hour and get rid of two of them.

Matt: 19:40

Hey-oh, last call for happy hour.

Snooty McBeer: 19:43

Uh, give me six slitses or whatever's free you got it, buddy.

Matt: 19:48

Thanks, Rod Farva.

Siobhan: 19:49

Oh my God my dick Okay. Oh, buddy. Thanks, rod Farva. Oh my God my dick Okay. Oh right, I have to.

Matt: 19:56

Yeah, you're up there, buddy, we are playing a game here All right which type of wine typically known for its ability to age gracefully over several decades? Is it Cabernet Sauvignon or Pinot Noir?

Siobhan: 20:09

Oh shit, I feel like we have those at home and either of them could work. I'm going to go with what I think my gut is and say Cabernet Sauvignon.

Matt: 20:22

Cabernet Sauvignon. There are a lot of French in your Bordeaux Napa Valley wines. They age over decades and decades and are still typically very good. That is the correct answer. Yes, yes.

Siobhan: 20:32

Okay.

Matt: 20:34

So, siobhan, you will be interested to know that, conversely, prosecco is the type of wine that doesn't benefit at all from aging.

Siobhan: 20:40

Oh, I believe that.

Matt: 20:41

You just bottle that and drink it.

Siobhan: 20:42

Yeah, you have to drink that, and then like that's good, because that's what I do, I'll age that Also. That sits in my fridge for one day.

Matt: 20:48

To your earlier question and I wanted to say this Chateau Mouton-Rochschild is one of the most exclusive chateaus in France, fair enough.

Siobhan: 20:59

So for the French people out there good wine I would just also believe that someone in the US and Napa would try to grift the heck out of a chateau just to put it in the United States, to be like boom goes to.

Matt: 21:08

They do make a rather affordable bottle of wine too. It's somewhere in the $30 to $40, but a lot of theirs are. If you go to the back of the PA State store, in that room when you walk in you're like I'm going to spend money here. Yeah, there's three $400 bottles of wine. Okay, question six.

Siobhan: 21:23

Ice wine. Wait, so six. So this is the top of the middle shelf. This is top of the middle, Got it?

Matt: 21:28

Ice wines are created by letting grapes freeze on the vines in colder climates and harvesting them once they are frozen. What characterizes the flavor profile of ice wine? High acidity and bitterness, light and crisp floral notes, intense sweetness and concentrated flavors, or earthy and tannic. The flavor profile of ice wine.

Siobhan: 21:51

And I know that ice wines are very sugary. Can you read the answers for me one more time please?

Matt: 21:57

Sure that is highly acidic and bitter, light and crisp, with floral notes, intense sweetness and concentrated flavors, or earthy and tannic.

Siobhan: 22:06

I'm going to go with intense sweetness, concentrated flavors.

Matt: 22:09

That is correct.

Chris: 22:11

Yes, that's a good one. When you get all of the options put out at first, it's like you can't choose between them.

Siobhan: 22:20

Yeah, but when you sort of know what you're looking for, it just confirmed, so that's helpful.

Matt: 22:25

That is true. It takes a ton of grapes to make ice wine. It also has to be cold enough at the winery for the grapes to freeze, but not totally to the point where the molecules in the grape burst. So around here, blue Mountain Winery used to make a wonderful ice wine. I don't know if they still do. I had spoken with them at one point and it was actually too warm in the winter for them to make it at this point Climate change, friends Dang Ruining our wine choices wine choices.

Matt: 22:53

Question seven, a top shelf question. You got your phone a fish. Yet you do have your phone a fish. Which of the following is the largest wine bottle size coming in at a whopping 15 liters or 20 bottles of wine? Is it the balthazar, the nebuchadnezzar, the magnum or the methuselah, the?

Rob: 23:11

Nebuchadnezzar the Magnum or the Methuselah. Ooh, I think I know this.

Siobhan: 23:15

I love everything about this. I think I know this, but I feel like I want to phone a fish anyway.

Rob: 23:20

Oh, okay.

Siobhan: 23:20

Bring it on in.

Snooty McBeer: 23:25

If some help would be your wish. Pick up that shell and phone the fish would be your wish. Pick up that shell and phone the fish If an answer is what you seek? Phone a fish when your brain is weak.

Matt: 23:38

Fish. Are you there? I'm here. Which of the following is the largest wine bottle size, coming in at a whopping 15 liters, 20 bottles in size? Is it the Balthazar, the Nebuchadnezzar, the Magnum or the Methuselah?

Siobhan: 23:55

All right, so I'm quite sure it's not Methuselah I was going to say it's the Magnum. So the Magnum is not big enough. I guarantee Magnum is not big enough.

Matt: 24:08

That's what many people have said Many over you just earned you a cosmic chug after this.

Siobhan: 24:14

Yep, yeah, I like I'm between the Balthazar and the Nebuchadnezzar, which Nebuchadnezzar seems a little hefty of a thing, Fish fish we're going to lose you, do you think? Alright, so wait, can I just clarify before I answer this? Yep, if I get this wrong, I'm still middle shelf.

Rob: 24:34

Correct.

Siobhan: 24:35

Okay.

Rob: 24:35

Yes, because you got your middle shelf question right, so you dropped down to your safe.

Siobhan: 24:40

I will drop down to where I was safe and answer the last correct question. Just checking. I don't like lose all my shit and then have to drink the mezcal.

Snooty McBeer: 24:49

I think, that's how it works.

Siobhan: 24:51

Great, that's how it works, because this is the first time we're doing it and I'm deciding that that's what's happening. Yes, we're going with Balthazar.

Matt: 24:57

You're going with Balthazar. Final answer.

Siobhan: 24:59

Final answer Balthazar.

Matt: 25:01

Unfortunately, the answer is Nebuchadnezzar. Dang Balthazar is 12 liters, 16 bottles Get me out of here, methuselah is 6 liters and 8 bottles and Magnum is 1.5 liters or 2 bottles.

Siobhan: 25:13

I knew Magnum was smaller. Frick, all right.

Chris: 25:17

Wow, well, the Matrix ship was right. I thought you would have made up at least one of those, but they're all legit things. No, they're all real. They're all real.

Matt: 25:25

Wow, there's actually like 8 and that one I looked it up online.

Chris: 25:29

I've seen them in the store before. Oh, they're gigantic.

Matt: 25:32

They're like $3,500 to $6,000, depending on what they are, but they're gigantic, oh man All right.

Siobhan: 25:38

Well, that's good trivia.

Matt: 25:40

I'll take it.

Rob: 25:40

At least I narrowed it down to the correct two.

Chris: 25:43

So we have two middle shelves. You have a bar set for you.

Siobhan: 25:46

You do. I did get to the top shelf.

Rob: 25:50

Let's go.

Matt: 25:51

Are you ready? Yeah, I'm ready If you go out on question one. Oh, by the way, this is still yours.

Rob: 26:00

Yep Might as well hit that twice for improper management of the buttons over there.

Chris: 26:04

Yeah, right, give it one to yourself.

Siobhan: 26:10

It's okay, not everybody finds the button on the first try hey, even if you have a magnum we're on a chug train, okay okay, make a train joke, but now we're good oh my, how and why did you have that?

Matt: 26:30

oh, there's a lot of what is just on there. There's hidden keywords. It's an easter egg hunt, that's what she said. What? Who? Okay, rob, with all three lifelines. First question bottom shelf which cocktail is made with bourbon sugar and often features an orange peel garnish? A margarita, an old a mojito or a cosmopolitan Old-fashioned? Thank God, that is correct.

Siobhan: 26:58

If you didn't know that, we can tell you to get out.

Rob: 27:00

Well, I was going to say it before you gave me the choices, but just in case, he was throwing in something weird, never know.

Siobhan: 27:05

Yeah, yeah, yeah, the Sazerac, yeah right.

Matt: 27:08

You know, like, for anybody that cares, it's Matt's favorite cocktail. Margaritas contain tequila. What liqueur is a key component in a classic margarita? Is it triple sec, amaretto, bailey's Irish Cream or Grand Marnier In a margarita? Yes, what is the liqueur that is a key component of the classic margarita? Triple sec. Final answer yeah, that's correct.

Siobhan: 27:33

Yay, the fancy people use the Grand Marnier.

Chris: 27:39

Yeah, that's a grand margarita, no, a royal margarita. There's a special name for it, it's like whatever.

Siobhan: 27:44

Applebee's decides to tell you the thing they're going to charge you more for that's what it is.

Matt: 27:48

Yes, Perfect. What is the main spirit in a classic mojito Vodka? Oh, mojito Rum, tequila or gin.

Rob: 27:58

I'm not a big fan of mint mojitos. I'm going to go ahead and do a round for the table, round for the house, round for the house, round for the house. All right, friends.

Siobhan: 28:16

It's rum, it's rum.

Rob: 28:17

Is it Yep Rum? That's correct.

Matt: 28:20

Thank you. That was a really well-used round for the house we got you.

Rob: 28:26

I figured you guys knew what it was. I just I don't drink them. I don't drink them either.

Siobhan: 28:30

I don't either, but I hate giving that to a bartender Every bartender out there that might be listening to this. I'm so sorry that you ever have to make mojitos.

Matt: 28:37

You're off the bottom shelf. Hey-o, nice, hi-o. You're off the bottom shelf.

Siobhan: 28:42

You did it.

Rob: 28:59

Which cocktail contains cranberry, triple sec and lime is it a martini, a cosmopolitan, a mai tai or a Negroni, and what was it?

Matt: 29:13

Martini, cosmo, mai Tai or Negroni? It's a Cosmo. It is a Cosmo. Yeah, okay, all right, which of the following is not found in a classic Long Island iced tea Vodka, rum, triple sec or whiskey? Whiskey, that is correct.

Siobhan: 29:32

Nice See, or whiskey Whiskey, that is correct, nice See, this is good Bam, he's moving right up.

Matt: 29:37

Okay, question six how is a dirty martini different from a regular martini? It has olives, it includes chocolate liqueur, it is shaken instead of stirred. It has olive brine added. It is garnished with a lemon olive brine. That is correct.

Siobhan: 29:53

Noice, noice, noice. These are not that hard, Matt.

Matt: 29:57

I'm not saying that you're not doing really well. I appreciate you and you're doing very well, Great job Rob. In the mid-19th century Is this my last.

Rob: 30:08

This is your top shelf question.

Siobhan: 30:10

We've been burning through them. Oh, okay, damn yeah.

Rob: 30:14

Wow, okay, okay, okay.

Siobhan: 30:15

We should have started with him I'm ready, I'm ready. And then Matt would have been scared.

Rob: 30:19

Probably In the mid-19th century which spirit became a key ingredient in the Cesarac of the oldest known cocktails with documented history Vodka, rum, rye, whiskey or brandy? Listen, I know the answer to this, but just because we work so hard on those drops, I'm going to go ahead and do my happy hour.

Matt: 30:42

Heyo, last call for happy hour.

Snooty McBeer: 30:45

Uh, give me six slitses or whatever's free. You got it, buddy. Okay, you sound like a Simpsons character.

Siobhan: 30:51

You got it, buddy. Okay, it's only a Simpsons character.

Chris: 30:53

I have to say, barney, that is not a Farva voice at all. It wasn't supposed to be, but it's a flawless line from the movie. Yes, it was a reference, barney, from the. Simpsons it sounds like Barney from the.

Siobhan: 31:06

Simpsons it is Barney yeah, okay.

Matt: 31:08

so in the mid-19th century, which spirit became a key ingredient in the Sazerac, making it one of the oldest known cocktails with a documented history? Is it rye, whiskey or brandy?

Rob: 31:18

My friend. Do I phone the fish just because it's out there?

Siobhan: 31:23

If you know it, you know it man, it's rye whiskey. Woo yeah.

Rob: 31:33

Yes.

Matt: 31:33

That's Rob telling himself he's top shelf yes, it is.

Rob: 31:36

Hooray Hello.

Siobhan: 31:38

Well done.

Snooty McBeer: 31:40

I'd like to point out that.

Siobhan: 31:41

I took wine out of these choices.

Chris: 31:43

You did To give you both a free break.

Rob: 31:47

I appreciate all of that. Listen, nobody's lost here.

Siobhan: 31:50

I agree.

Rob: 31:51

No. I'm not saying that to say like well, and, matthew, you get to enjoy the mid shelf because one of us did You're welcome.

Siobhan: 32:00

I do.

Rob: 32:00

Yeah, so if I also ended up in the middle, he could have had the top. Yep. Yeah, so if I also ended up in the middle, he could have had the top. Yep.

Snooty McBeer: 32:08

Oh okay, but no, well done, I stand alone.

Rob: 32:09

The cheese stands alone, you do.

Matt: 32:12

Indeed Congratulations. Should we get those shelf drinks?

Siobhan: 32:16

Yes, sample them here. We'll do that, sure, and.

Matt: 32:19

I can ask you the one remaining wine question that we had See how everybody does.

Siobhan: 32:23

Yes, there was one one remaining wine question that we had Wine question. Oh, was this an alt question? It was an alternate question, Okay okay, no wait, can I?

Rob: 32:32

bargain really quick. If we get the alt wine question correct, will you do a shot of the mezcal? Oh sure With no assistance. It's got to go to me or Chris, it's got to go to me, or Chris. If one of us gets it right with no assistance, it's got to go to me, or chris. Oh, it's got to go to me, or chris. If one of us gets it right with no assistance, you do shot in the mezcal what?

Siobhan: 32:51

why can't it go what?

Rob: 32:53

because I feel like you know the most about wine, so I I like I mean, he knows a lot about matt knows a lot about wine. To ask a rough ass question is what I'm gonna say okay, fine, fine, I think all three of us need to be in on this. Okay, we're in on it, okay. Shadow Mezcal on the line.

Matt: 33:08

Why don't we go get the shelf drinks? Okay, go ahead.

Rob: 33:12

Why didn't we have them down here to begin with?

Siobhan: 33:14

You know, we're just not smart.

Matt: 33:16

We need a whole round of cocktail trivia Shavon Chris and I have the simple German Pilsner From Bald Birds, while Rob has the Jed Over Heels.

Siobhan: 33:27

It does smell good.

Matt: 33:29

You could be surprised.

Siobhan: 33:30

Bottoms shelfy up.

Rob: 33:33

There's a lot happening here.

Siobhan: 33:35

This is delightful.

Chris: 33:37

Super easy to drink.

Siobhan: 33:39

I just don't ever assume that I'm going to Like a Pilsner, because they're kind of boring, but it's quite good. Rob is sharing. Chris just got shafted from a cheers. Ever assume that I'm going to like a Pilsner because they're kind of boring, but it's quite good. Yeah, oh.

Matt: 33:46

Rob is sharing.

Siobhan: 33:47

Oh man, Chris just got shafted from a cheers so that he could try a beer. Hey, cheers.

Matt: 33:52

He has cheersed himself. It's a bold move, Cotton. Oh, that is delightful.

Chris: 33:56

Yeah. What is it? It's heavy, though. Oh my God, see now. Why do brewers decide to See now? Why do Brewers Decide to put their 6% beers In giant freaking bottles that you could not Consume in one setting?

Rob: 34:11

And now there's no way to save the rest of that beer. That's a 15% beer.

Chris: 34:16

Yeah, so a 16 whatever.

Siobhan: 34:18

You said 6.

Snooty McBeer: 34:21

Oh, I meant to say 16.

Siobhan: 34:22

But like super heavy Alcoholic beers and then they put in Giant bottles but they'll chill oh, I meant to say 16. But like super heavy alcoholic beers and then they put in giant bottles I don't know Lambics and everything else.

Matt: 34:31

But they'll chill and they'll ferment well, in that we were also age. Well, that's what I meant. Joey from Bald Birds also says that age is extremely well. I'm sure that it does.

Rob: 34:39

I'm not usually a stout person. This is very nice. But, I feel like the amount that I have poured here is the amount that I can consume.

Matt: 34:47

That's probably a whole beer. That's what happens with dessert. It's about a three ounce pour Rob has and that would equal one regular sized beer.

Siobhan: 34:55

I will say this German Pilsner is lovely and it is a warm day that we are recording on, so I do believe that you were going to give us a bonus wine question and if we get it right.

Rob: 35:03

You're going to do a shot of the mezcal just to be a good sport which we do.

Chris: 35:06

Have you better not have the table ready to go monte alban.

Matt: 35:08

Now I actually removed are you gonna do the worm? This was originally the top shelf wine question. I moved it because I thought it was too hard. Are you gonna do the worm? No, I'm not doing the worm well, that's a lot. We can do that another time you were supposed to do the worm. You you want to get into that. No, I backed out. That's fair All right you did because it's a worm. Yes, it is yes.

Siobhan: 35:29

All righty. Well, no worm, but mezcal shot regardless. Are we ready, throw it at us.

Matt: 35:34

Well, can we do this?

Siobhan: 35:36

What we're going to bargain again.

Matt: 35:38

Yeah, if you guys get it wrong, you have to shot no, no, no, I'm not taking that, okay.

Siobhan: 35:43

I mean, I will take one for the collective team if we get it wrong. Rob does a mezcal shot great.

Rob: 35:49

I love that for us yes, but we have to be able to deliberate and give you one answer as a team, okay okay, oh yeah, we're gonna do that anyway, okay I was also gonna say we, after hearing the question, we can decide not to answer, but that's up to you.

Siobhan: 36:02

No, you're now committed I feel like we're gonna get multiple choice, all right here we go.

Matt: 36:08

Wine history. The phloxera epidemic in the late 19th century had a significant impact on the european wine industry because it led to the invention of wine pasteurization. It destroyed most vineyards in europe, requiring grafting on American rootstocks. It resulted in the standardization of wine bottle sizes. It led to the creation of the first wine classification system.

Siobhan: 36:30

This is a great trivia question.

Chris: 36:32

A really good trivia question.

Siobhan: 36:33

I hate it, but. I have no idea what the answer is.

Matt: 36:38

What year this is? The 19th century. I believe it was late 19th century.

Rob: 36:42

I don't have an exact year, so we just don't know the actual year, so 1800s.

Siobhan: 36:46

Yeah.

Chris: 36:49

I feel like pasteurization doesn't make sense, then right, Like isn't that it's too meaning, like pasteurization would have already been invented.

Siobhan: 36:57

Yeah, but for wine.

Chris: 36:59

I mean it's.

Rob: 37:00

Can you read the name of the disease and then the options one more time.

Matt: 37:05

It is the Phylloxera epidemic. So it led to the invention of pasteurization. It destroyed most vineyards in Europe, requiring grafting onto American rootstocks. It resulted in the standardization of wine bottle sizes. It led to the creation of the first wine classification system.

Rob: 37:21

I feel like I don't think it's C or D, right I'm leaning toward. B now. So I would think, American rootstock. Yeah, so plant grafting was a thing since, like the 1600s, when Gregor Mendel learned how to the planet squares. Yeah, with genetics and pea plants, so like grafting wouldn't be a new thing.

Siobhan: 37:44

But Would grafting in the 1800s, like would sending plant grafts from the us to europe to help the wine industry in the 1800s, make sense? That's my I and because I'm I'm leaning toward that too, but I'm wondering, like, because, like california, because we also don't know when well, and let's also think about how like uppity Europeans are about like their vineyards right and how would?

Matt: 38:11

they be able to say that yeah yeah so.

Rob: 38:14

So maybe it is pasteurization of wine, and think about it this way. Also, they used to not be able to send regular Guinness over here because it was unpasteurized.

Siobhan: 38:24

That's why I'm saying I think pasteurization was not part of every industry when we think it was Fair. What was the last one? Again, that's a big pour.

Rob: 38:37

Yeah, I'm not doing all that, just do part of it.

Siobhan: 38:40

Well, wait, we did not answer yet.

Matt: 38:43

Well, no, but I'm just saying, when he inevitably gets it wrong, then uh damn okay, so it has nothing to do with the wine bottle size.

Rob: 38:53

Like what the hell would that?

Siobhan: 38:53

have to do with like a breakout that we, we like, immediately got rid of that and then like so, so okay, pasteurization yep grafting, yep wine bottle size and what was the classification?

Matt: 39:04

standardization of wine bottle size, I'm sorry, the creation of the first wine classification system. Yeah, like what does?

Rob: 39:09

that have to do with anything.

Matt: 39:10

I don't even know what that means.

Rob: 39:11

Nobody cares about an outbreak and then all of a sudden you need to reclassify everything. No, it's got to be A or B. I don't see a viable way for them to ship roots to Europe in the 1800s yeah. And keep them alive.

Siobhan: 39:29

I agree with that and we don't think that the bottle thing has anything to do with like keeping things sanitary.

Rob: 39:36

Well, that pasteurization would be sanitary Right. Sanitary Like bottle size, not necessarily, unless they were leaving too much headspace Right and stuff was like getting in and oxidizing the wines and making you know and we don't think they had like some kind of standardized set for that already. But I don't know why. That would be like the start of the catalyst of yeah, I'm going. All right, that's just me we.

Chris: 39:58

I feel like we've talked ourselves through everything christopher matt feels very confident that we are wrong, and I don't know if he's bluffing I'm not certain for sure but the way we've talked into that answer makes the most sense.

Rob: 40:12

Okay, you're going on, yeah, I mean I support it. The group consensus is A.

Matt: 40:20

The group consensus is A.

Siobhan: 40:22

Yes.

Matt: 40:23

The mezcal shot is halfway between Rob and I.

Siobhan: 40:27

Just give us the answer.

Matt: 40:29

So Phloxera is a bug that eats grapevines and ate a large portion of the grapevines in Europe. My God, that, in order to save them, they had to do something to the plants. That, in order to save them, they had to do something to the plants. American grapevines had never encountered Phylloxera and were actually resistant.

Siobhan: 40:51

Mm okay.

Matt: 40:53

So it was actually the grafted to grafting of American rootstocks to European vines, which the Europeans were none too happy about. You're correct.

Siobhan: 41:01

So we're right on that. You're right on that account. They're still jerks about it. Yes, the French were very upset that they had to use the american root stocks, but very happy because it did save. I feel like you could half this up.

Rob: 41:14

No, no, no, no, I got it wrong.

Siobhan: 41:15

I'll do the shot, that's fine, we all got it wrong it's.

Chris: 41:18

It's interesting because I agree with you it it shocks me to hear that we had the capability to ship roots, not have them die and be used. Yeah, no, no, obviously. They're not just like pulling the root up from the ground putting it in a box and and throwing it on a boat or a plane. But well, it had to have been a boat, right Like yeah. I said plane just like out of nowhere. But I'm like, oh wait, wait, that doesn't make sense at all.

Matt: 41:46

See, wright Brothers did not fly, as far as I know, to France.

Chris: 41:51

Good trivia though, matt.

Rob: 41:56

Oh my god. That's just as horrible as I remember it. It's really bad.

Siobhan: 42:03

Wait, so you want to know what's great.

Rob: 42:06

I still taste the worm.

Siobhan: 42:07

When Louis Pasteur invented the pasteurization process in 1864, the very first liquid he experimented on was wine. Was wine, yeah? Well, no one said that no, but I was just saying it all made sense.

Chris: 42:21

Yeah, it all makes sense. So that does make sense. I'm shocked by when that occurred, because I thought that was like early 1800s, Matt? Did you have the year that they did this?

Rob: 42:30

This flux era epidemic.

Matt: 42:32

Yeah, I think you said it out loud. I said 19th century.

Rob: 42:35

No, okay, okay, I thought when you read the answer you had it Because that's why I was.

Chris: 42:39

If he would have said like early 1800s, I would have been like okay, pasteurization, but like I, I I figured it was in the.

Matt: 42:48

I'm just my timeline's bad um I'm trying to see if I can find it.

Chris: 42:53

18 okay 1858 to 1862 yeah, so that's it's before pasteurization yeah which would have been before I mean based upon what the actual issue was, pasteoralization wouldn't have helped at all.

Matt: 43:07

No, they're eating the grape leaves and eating the vines. Nasty little bug. But I say to all of you for your top shelf thinking, well done. Overall, it was fun good times. That was a good one thanks for listening everybody. It was fun Good times. That was a good one.

Rob: 43:29

Thanks for listening, everybody, stellar Sin.

Chris: 43:35

This podcast is a production of Unfiltered Studios. If you would like to know more about joining Unfiltered Studios, please visit our website at unfpodcom for more information.

Matt: 43:54

This episode's boozy quote comes from Louis Pasteur, the father of pasteurization, who said wine is the most healthful and hygienic of beverages. On social media, please like, follow and push all the buttons for us. That's Matt and Friends DTU. At Facebook, instagram Threads and TikTok For more information about the podcast, as well as links to our merch store, social media and all the places you can listen to us. Visit our website mattandfriendsdtucom. That's mattandfriendsdtucom. Thank you again for listening to Matt and Friends Drink the Universe.