Matt and Friends Drink the Universe

In Local Brews - "Lost Tavern Brewing"

• Matt and Friends Drink The Universe • Season 2 • Episode 15

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Get ready to quench your thirst for beer knowledge as we journey into the hop-filled universe of Lost Tavern Brewing. Matt and Andy M. are joined by Jean and Masaki from Lost Tavern Brewing. Jean and Masaki bring plenty of beer for us all to taste as we partake in a fun and informative look at some of Lost Tavern's beer.

Starting with a Japanese-style rice lager, a refreshing brew made with yuzu, citrus blend of lemon and lime, we then transition to their Mexican lager, Zestebon, and the journey escalates from there! We sip our way through a delightful range of beers, each crafted with finesse to bring out distinct flavor profiles.  As we savor these brews, we also take many a jovial detour.

Closing our taproom chat, we discuss a special beer brewed for one of the Super Smash Brothers Mele tournaments that Jean organizes. So, fill your mugs  and tune in to this exciting exploration of craft beer from Lost Tavern Brewing.

Visit Lost Tavern's Website!
https://www.losttavernbrewing.com/

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Matt:

10, 9, 8, 7, 6, 5, 4, 3, 2, 1. We have liftoff. Welcome to Matt and Friends Drink the Universe. Alright, everybody, welcome back to Matt and Friends Drink the Universe. Today we are going to do.

Walter Brewright:

I'm Walter . Welcome to In-Logo-Brews where we dive deep into the flavorful world of our community's unique beverages. Join us as we raise our glasses to the stories, traditions and craftsmanship that go into every sip. From the hidden gems tucked away in our neighborhoods to the latest trends brewing on the scene, we're discovering the hearts and soul of local libations. Today's featured story Lost Tavern Brewing.

Matt:

So today's theme is in local brews with me. Today, once again, I have some great friends drinking the universe with me, so we're going to go around the table and introduce ourselves.

Masaki:

Hi everyone, masaki, my name is Masaki. I work at Lost Tavern, Hi.

Jean:

I'm Gene. I also work at Lost Tavern.

Andy M.:

Hello everyone. I'm Andy and I'm a friend of Matt Yep that's how you got here.

Matt:

That's how it works. I'm a friend of all these guys. I've known Gene and Masaki for quite a long time. Do you want to get into that? Yeah, I'm down. Sure, why not you two?

Jean:

tell it. How do I know you? So this was sophomore year, I think it was our sophomore year. Yeah, we walk into our Easton drumline summer camp. Actually, I guess it's like the drum auditions Lo and behold, we see someone new next to Aaron Hettrick who was the original drumline instructor. We found a second guy thanks to Carol Liddy. Lo and behold, we have Mr Seltzer.

Matt:

Oh yeah, I was Mr Seltzer for six months. I think at least it was for. And I answered that because, Carol, I love you to death on the off chance that you are listening. But I was not going to correct you in your own band room. It just wasn't going to happen.

Jean:

Yeah that's hilarious.

Matt:

Yeah, and we did. We had a lot of fun. We had a lot of fun. We all went to the Orange Bowl.

Masaki:

Oh my god. Who played that here? I have no recollection.

Matt:

The Easton marching band in Little Big Town. That's who I remember playing.

Jean:

I think it was Georgia Tech and Georgia something. It was both Georgia football teams.

Andy M.:

Okay, that's very cool.

Matt:

So Gene and Masaki are here from Lost Tavern Brewing and in Local Brews is all about talking about a local spot, tasting their wares, hearing the stories here and what goes into brewing the beer, and just learning about the brewery itself and having some fun along the way. So, gentlemen, I'm going to let you pick which one. We're going to go first here.

Masaki:

Yes, so in front of us here we have a Japanese rice lager called Tapper, and then we also have a Mexican lager called Zestobon. I think if we start with the rice lager first got a little bit of a softer flavor and then head to the Zestobon and have the lager after that Sounds good, crack this open.

Jean:

All right, yeah, the Tapper's really nice. It's a rice lager. So you know many people think like Sapporo, that's usually like the number one, like rust lager. This is Japanese style of beer. This one we decided to use some yuzu, throw it into the beer in a really light, very delicate yuzu like slight citrus taste and aroma.

Matt:

Okay, pretend I have no idea what yuzu is it's?

Andy M.:

just going to ask. What technically is what is that?

Jean:

So it's a citrus. It's more commonly found in like the Asian continent. It's kind of like the perfect blend of like a lemon and a lime.

Matt:

Oh, perfect, yeah, really really really nice fruit Sounds like you go well in a gin and tonic. Yes, absolutely.

Jean:

They have one. There is a gin that uses yuzu in it. I'm trying to remember what it is. It's in like a really nice green bottle. I'll have to like look it up later and show it to you.

Matt:

This is really good, really light.

Jean:

This is very good beer, and that is very good.

Masaki:

yes, it's the lightest beer we brought today.

Andy M.:

It is the lightest beer. We're going to go ahead. We're going to start out with this one, then we're just going to get heavier and heavier.

Jean:

It's super light on the palate. This is definitely one of those summer beers that you're going to want to, you know, take to the beach and, you know, to the park or something. You know you have a picnic We'll probably go really well with, like chicken, a salad, anything really light. That really helped complement those flavors.

Matt:

We've often joked on the podcast about finding like the aftergrass cutting beer. That's exactly what I was going to say this is far too good to be that beer, though this can't be that beer. This has to be uncomfortable on the patio.

Andy M.:

This is like a cornhole grilling kind of beer.

Matt:

Yeah, exactly this is a cornhole beer Beer for sure. I like the can of this one too. You got the root beer tapper vibes.

Jean:

Basically, they got the 8-bit idea because tapper is a game. It's like an arcade game.

Matt:

Yeah, classic.

Jean:

So when I have a beer that they brewed for me from like my smash tournaments that I normally run, and they got the idea like, oh, this is kind of cool, like why don't we do a video game one? And lo and behold, tapper came to be. And if you look closely you may not recognize them or know them, but all the little people are the brewers, the general manager, the owners, they're all in there.

Andy M.:

Right there. That's really cool. Is that the owner right there?

Walter Brewright:

Yeah, that's one of them.

Jean:

That's Tony.

Andy M.:

My personal favorite Lost Tabern can is Alan Iverson. You talk about practice.

Jean:

Oh yeah, that's a great beer too. Yeah, it is.

Andy M.:

I mean it took me a long time to find one last time I was released, but when I got it I was like I got to grab a whole bunch of these ones for people there you go.

Masaki:

A lot of our can art. The labels are done by someone who used to work at Lost Tabern, at Bartender Gretchen Gross. She has the Twisted Plot Co which is pretty much her art business, and she does labels. She does some really great animal portraits. Her work is awesome and both of these labels, if they're not done by Gretchen, are done by one of the owners, Kenny, and they produce some really cool, unique, catchy can art and Jean, you mentioned Smash tournaments, so I run video game tournaments.

Jean:

they're fighting games particularly Okay. I run Super Smash Brothers Melee for the Nintendo GameCube. I've been doing it for I think it's I'm reaching like 10 years, I believe. Oh wow.

Jean:

So, yeah, this game is pretty old. It came out in 2001 when the GameCube came out and there's still tournaments for it and it's a really hard game. But the community is really cool, very tight knit and I do them all over the Lehigh Valley. I'm the head TO, which means tournament organizer for the Lehigh Valley and Philadelphia Getting into like more of like a bigger role on like the national scale as of late. So it's been, it's been pretty cool.

Matt:

Very cool, very cool, congrats.

Jean:

If you're listening to this and you have one of those boxy TVs, the CRTs, you know under 20 inches and you don't want it, please give it to me. I will take it off your hands.

Matt:

Go to mattenfriendsdtucom and we'll. We'll forward the info to Gino. Our email address is in there.

Jean:

Yes, also, if you have any Nintendo Wii's, I will also take those off your hand. I'll give you 10 bucks.

Andy M.:

I actually bought the remember that original Nintendo, but you can buy them on Amazon for like 600 games on it.

Walter Brewright:

Oh my gosh, it's incredible.

Andy M.:

I mean my fiance play like Paperboy and like the original, like double dragons. I was so much fun.

Jean:

Yeah, I love the OG games. They're a lot of fun.

Matt:

I scored a free free Xbox 360, which is like my jam back in the day, yeah. And just started playing guitar hero again.

Jean:

All right, that game is legendary.

Matt:

I'm awful at it, but it is so much fun yeah.

Andy M.:

You probably turn the lights down, get the spark was out. You get all. You got all into it.

Matt:

The surround does go up.

Andy M.:

Yeah, that does happen.

Matt:

I love that. It's really, that's really tasty, like really light. You can taste the lemon lime in it for sure. Oh yeah.

Jean:

What do you say? We move on to the next? Yeah, let's see, we got this.

Masaki:

This is also a logger. This one's called Zestivan. When people come in the Lost Tavern, they're looking for something light, looking for a logger. Go for this one. Describe this one similar to a Corona. It's a. Mexican logger. So this logger is special because it's actually already infused with lime Interesting.

Jean:

Yeah, the origins of the names. Zestivan is so back when the the brewing used to be done at the Hellertown location, they would have a cleaner whose name was Esteban really really cool guy, really really. You know, always happy, always showed up and did a really good job. And in order to commemorate him, they made a beer and they added you know, it's like a Mexican style logger they added a little bit of zest lime zest and then they called it Zestivan and this is probably like in my top three beers is one of the best beers I've ever had.

Matt:

Yeah, I would say it's like somebody took Corona and put it through college. This is like a educated Corona.

Jean:

This is like a lakeside beer, or I just finished cutting the grass beer.

Andy M.:

It's a very subtle lime taste to this one comparison of most of like the Mexican style loggers. I like this a lot.

Jean:

Very, very subtle.

Matt:

So Lost Tavern has two locations, one in downtown Bethlehem, pa, and one in Hellertown, pennsylvania, and I visited the downtown location during a tiny music festival we have here called Music Fest, where I think this year they got like 1.3 million people in over seven days. And I wish I would have known about this, because I went immediately for the heavier stuff and I should have stopped as a top of the menu and done a little more browsing than picking the heaviest IPA on the menu and saying let's go for it.

Jean:

So unfortunately Zestivan wasn't on tap. It's not even on tap in Hellertown. Really, we just have cans, yeah. Oh really so this is yeah, I wish it was on tap.

Matt:

Thank you guys for coming yet.

Masaki:

I wish it was on tap. We brought some canyons today. Yeah, we did Very cool.

Matt:

Was this ever on tap, or is it?

Jean:

Oh yeah, it was Okay Once we got really fast and they made a lot.

Andy M.:

Okay, which one do you guys do the majority of your, you know brewing in can pretty even the day there's a.

Masaki:

Production facility in heller town that about a year ago they used to brew in the heller town tap room. Yeah, and now they have a production facility. It's right down the street, it's beautiful. I'm not sure the barrel system they had before. I think they have two 15 barrel tanks and then I think they also just got a loggering tank as well. So a lot of these loggers they're they're awesome. I think that a couple years ago, five, ten years ago, ipas took over and some light beers are really coming back.

Matt:

Agreed my opinion, that's a good thing. I'm not like the world's biggest IPA fan. I think there's some phenomenal IPA's, but I also think the market is just and it's just, my opinion is completely saturated with yeah, just out of curiosity, how much does lost haven't brew on a regular basis?

Jean:

like you know, the annual no, I'm not sure, but I know we brew at least one beer a week at least so. One completely new beer every week, that's really cool for the most part, that it is just one beer week. Sometimes too. I mean, it really depends. Sometimes we'll at least like three beers. It really depends on, like what's kicking at the tap room, like what we're running out of okay. When I worked there last, I noticed that in the keg room what we're down to like one keg of like a lot of stuff.

Jean:

Yeah, there's a lot of low stuff.

Matt:

So anything to do with music fest, oh yeah.

Jean:

Oh my god, how many kegs is it? So like a hundred and twenty three, something like that.

Masaki:

This is something like that hundred thirty in a week right over. Yeah, like ten days it was crazy.

Matt:

All right, I'm gonna take the opportunity to. We're gonna do that. Any button pushed comes with a you know kind of a drinking game. You gotta take a sip after that too. Oh, oh, jean has the worst problem you can have here in what we lovingly call the booze bottle rocket, which is an empty glass. There you go you know there's.

Jean:

There's one thing that I was telling the sake was yesterday. I was like there's nothing like a beer after the first one. It really is. This is tasting fantastic right now.

Andy M.:

Now lost Ivern. Do you guys have any contracts to any local distributors or just only purchase from actual the tap rooms?

Masaki:

That's a great question. I think that we're just finally phasing into the stage of business where they're distributing and they're doing Distribution to to consumers. So we have all great these disposable six dolls that they can just go right in the recycling bin. You'll have to return a keg or six back to the facility or anyone. But we are in quite a few restaurants and tap rooms across the Lehigh Valley. One of the owners, kenny, takes care of a lot of those orders. He's always out in his truck or the delivery truck delivering kegs to go restaurants. I know right in Easton by me I can always go to the bayou. They have lost tavern on top.

Matt:

Okay, awesome, now I'm gonna be looking for it like everywhere I go. There's quite a few places will also have on tap.

Jean:

Oh yeah, oh, that's somewhere and actually be surprised like oh, you have a son, it's really nice.

Andy M.:

lights up.

Jean:

I'm sure it's like oh, this is great, I get the beer that I could also get at work, but I would like what they win Creek now too, oh really, yeah, it's crazy.

Matt:

While we're talking about exciting places to visit, this is a good time to give a shout out to our sponsor, pop and travel company. If you're looking to visit music fest in Bethlehem, pennsylvania, or anywhere else on planet Earth for that matter, give pop and travel a call and one of their qualified agents will help you book your dream vacation. You can also visit them at pop and travel company comm to book a virtual appointment. Do a sour? Gene says sour All right Now, if I remember correctly from a previous episode, and he was not the world's biggest sour fan sour's are.

Andy M.:

So I don't want to say sour's the least favorite for me, but it's just like God. I just he's not my Sucks the moisture at your face like a sour show anything sour does, but it's a.

Jean:

You Following of, let's get a new new cups. For this one, your cup special, just cuz.

Masaki:

It is a lot of people do come to Lost Tamron just for our sour's and I think across the valley I think honestly, out of Any brewery I've been to in person, we have the best sour's Out of anywhere I've been to great.

Matt:

I've had a couple of really good sour is. There was one and it was like a pie. Theme was blueberry pie or something like that, I can't remember. Like very blueberry that was it.

Jean:

It's funny this Sunday, so we had some um crawlers of of that okay and I Originally was supposed to happen was I was supposed to turn it into like a sangria and sell it during our cocktail Mondays and, honestly, I got really lazy. So this Sunday, this past Sunday, I turned it into a slushie. Oh Really.

Matt:

Yeah, and it was really good.

Jean:

I Basically boiled down some of the beer and then I added sugar and turned that into a syrup and then I just added the beer and the syrup and it's a great idea.

Andy M.:

It was really good.

Masaki:

Oh, and a whole bottle of vodka. What's this sour called? This is the onomatopoeia. This is actually a Rendition that they do on some of their sour is called the gelasto, so it's kind of a play on gelati or gelato and lost, lost tavern. So gelasto, onomatopoeia. And what they do is they take the beer that they've already made in this case onomatopoeia and condition it on a non-dairy soft serve and it becomes a smoothie sour.

Jean:

Yeah, Register this is a solution to people who can't have like dairy so instead of you. Yeah, okay, it'll have the. The dole whip is basically what it is it's coconut base, so it gives it that same creamy texture while also being dairy-free.

Matt:

This can. I'm gonna post the pictures like fine art to like yes it's really cool.

Jean:

Um, there's an awesome camp the regular onomatopoeia is our number one. Selling beer. I'm looking at Andy's face.

Matt:

I must say it doesn't say I just like it.

Andy M.:

Pleasantly surprised in a good way, that is. That's fantastic.

Masaki:

Like a mango peach pineapple.

Jean:

Yeah, it's like tang sunny D again. It's a very subtle taste, but again for me.

Andy M.:

my preference is like it's that's perfect, that's a Not overpowering, that is very good. You could definitely use a fruit with that, that's, that's excellent.

Jean:

Actually, this is my first time tasting this batch.

Matt:

This is actually really good compared to the last batch All right here at Matt and Friends drink through universes. Most of you know we have a higher honor for our beers and that is the stellar sip. So for Andy's happy face and the fact that this is freaking delicious yeah, it is Stellar.

Masaki:

Yeah, this beer is phenomenal. I would put this out of the beers I've had lost time. On specific, I think it's my top five.

Andy M.:

It's so different, but in a good way.

Matt:

And that's why he looks like he's rethinking his life choices over here right now.

Andy M.:

I was up on the sour bandwagon at all, but this is. This is fantastic.

Masaki:

We have other sour, different flavor profiles, but similar concept. Okay, yeah, very cool. We did a pineapple lip one time. It's a last-toe pineapple lip there was. Uh, I'm sorry, cut you off. Sorry about that. Yeah, go ahead.

Andy M.:

In comparison to the other ones. Do you feel like these one because you said this doesn't have no milk, sugar or anything like that? Do you think that minimizes the souring taste, or how is that so?

Jean:

the regular one. We're done using milk sugar. Okay, we want everyone to be able to like actually have the beer. Fantastic so that's why we made the move. I think they had another solution where they used uh is like maldextrose, it's like some type of like other glucose, like sugar. But um, they decided that, like this is probably like the best Thing to do instead of using milk sugar.

Matt:

I appreciate that. I have a lot of people in my family, myself included, that are dairy sensitive.

Andy M.:

They find that a lot of IPAs, you know a lot of IPAs have lactose cinnamon. I just, I mean no, that just definitely does not agree with me.

Masaki:

I think they put the Vectobacillus culture in there because it's harder to break down. So when the yeast is eating those sugars, it. It gives it a higher alcohol content. So they get those double IPAs, triple IPAs, with the, the milk sugars. Oh, okay, yeah, makes them, I think, thick too. Yeah, this just tastes good.

Jean:

Yeah, this is like our normal slushie. We throw this one.

Matt:

This is gonna be amazing. It was a slushie. It would be amazing.

Jean:

It would be amazing On a hot day, oh my god.

Matt:

It tastes like a fruit smoothie, like yeah, it tastes like it should be really good for you. It really does it. It tastes like beer.

Masaki:

It tastes and it's almost, uh, it's almost eight percent.

Andy M.:

I was just gonna. I couldn't see the ABV on the camera.

Masaki:

Yeah, it's like eight percent, I think it's 7.5.

Andy M.:

Yeah, so this is dangerous.

Matt:

These two are both like something like four and a half or five the yeah. On a hot day that would go from I'm having a delicious beer to I'm diving into kiddie pool topless in like 10 seconds. Give you a window in my life.

Andy M.:

I'm gonna use the grill then no longer qualified for propane propane.

Jean:

Dang it, bobby.

Matt:

So what I had going on in my head, but I wasn't gonna attempt to hang impression so well. I knew it was me. I love king of the hill.

Jean:

Oh, I really love boom hour. Yeah, man, you know sometimes beers and we can taste them real good sometimes. And sometimes you just take your shirt off me, you're not going to keep coming.

Masaki:

I could understand that, though.

Jean:

Yeah, well, I can't. Whoever. Whoever does the voice acting for boom? How is awesome that is so funny, jean, that was amazing.

Andy M.:

This show doesn't give enough recognition, so thank you for bringing that back.

Matt:

Yeah, I thought I heard something about a reboot for that one. Maybe I'm losing it.

Andy M.:

No, you probably do, because they try to reboot everything. No new ideas, let's just try to revive everything.

Matt:

Yeah, that's all right, that one can come back. That one's cool Okay. I mean unlike the simpsons, which never needed a reboot because it never went.

Masaki:

I know seriously, mm-hmm Simpsons is on that uh, predicting the future, yeah, reality type stuff. Now it's really weird. Yeah, what do you mean? I didn't know what do you mean? They just have scenes or certain frames that people have picked out that depict things that happen in reality. A lot of them have been found to that. The simpsons did it after it happened, so they're like deep on dirt ever, but some of them are legit, oh wow.

Matt:

Like different politic. I know there was a couple of different political things None of them like jump out, but I know there's a couple like election things that happen.

Andy M.:

Yeah, be careful, you're going down the political hole.

Matt:

I know that's normally. Yeah, that's topic non grotesque on this podcast I'll have the cosmic chug myself for it.

Andy M.:

You put it on the simpsons, it's okay. Yeah, politics.

Jean:

Yeah, that's my number one rule at the bar. Yeah, politics that's why I always hate putting on the news sometimes ruins good beer to work at some other spots and they'd be like can you put the news on like?

Matt:

No, no, that's like given people on a plane that's been delayed for four hours alcohol. It's just a bad idea.

Jean:

All right. So this is the grace. This is, uh, Along with another beer that we brought on. Uh, this would be, like I would say, one of our flagship beers. Okay, always have this beer. Uh, it's just Classic pale wheat beer.

Andy M.:

I remember this woman and the guys like a rate, like it first opened.

Jean:

Yeah, real easy drinking. A beautiful Label art. Honestly, the the dove is very, very pretty.

Masaki:

Yeah, this is one of the simpler designs that I think I guess gets slept on, like some people uh, go to the more complicated label art, but I really like this simple dove design.

Matt:

Electrolytic see you say simple, I think that's an artistic masterpiece. But yeah, I mean, I guess compared to some of the other uh label art.

Masaki:

This one is I should say simply a dove. There's nothing else going on, but the dove is beautiful.

Andy M.:

I'm known for my stick figures and that's about it, you know.

Matt:

I'm not even known for those those got rejected from my art teacher.

Jean:

It's like all better stick figures, since this one's gonna be pretty straightforward for a wheat beer, just like chris slight orange peel flavor to it. Honestly, it's just like you get home from work. You just want a quick beer, nothing too heavy. This will set you straight.

Matt:

I love it.

Jean:

I love the name also, it's a really cool thing to know about this beer, is that? Um, I don't know if you guys can taste like some of those floral notes.

Walter Brewright:

Yeah, it's kind of like an orange blossom, floral nose too.

Jean:

That's really really nice. Again, like with like tapper, like, if you're gonna want to eat something like like a salad or like some chicken, this is definitely the beer to go.

Matt:

It's almost like wild flower, like it's really interesting. It Very complex, very, very complex, but also not overwhelming to the point where it's like not refreshing. It sits right in the pocket.

Andy M.:

Yeah, that's what I'm trying to. I'm trying to figure it out, but it's a very, it's very flavorful. I just can't really clearly distinguish what I'm tasting.

Jean:

Yeah, there's a lot going on, there's a lot going on yeah sometimes, if people want to like, they're always like do you have something that tastes like Blue Moon? We'll generally just point this way, yeah. It doesn't really taste like Blue Moon, like that, but it's like in that, similar, like realm, especially with like the orange notes to it.

Matt:

Blue Moon kinds of have that subtle orange and I never got into like the orange slice in the Blue Moon. I didn't think that I actually ever did anything for it other than add a garnish to a glass bottle.

Andy M.:

Or Jack your price up 75 cents at a bar.

Matt:

Yeah that too, but this is far more complex than that. It's far more complex than that.

Masaki:

I think the beer a lot of people who like the light beers but they come to a craft brewery, they'll tend to gravitate towards this beer.

Jean:

Yeah, we had a tangerine version in it, but the tangerine was super subtle. It wasn't noticeable, unfortunately.

Masaki:

I like that beer a lot. It was literally called Tangerine Grace. I like that beer a lot, and we also have this beer, essentially this beer with lemonade, and they made a shandy with it.

Jean:

Okay, we have that all the time right now. That one's also very good yeah.

Masaki:

What's that one called Blanket, sip and shandy? I think I had that when I was down there.

Jean:

I think I got that too yeah.

Matt:

What else we got in the table here.

Masaki:

Well, before we go to a couple of IPAs, crack open this dark beer. This is a porter that we currently have on tap. Pass through porter. Okay, I'll actually just read what's on the can here. It's a traditional porter featuring roasty and robust flavors and aromas of medium roast coffee and hints of hair and bill.

Matt:

It's got the Hellertown Pennsylvania there right in the label.

Jean:

Oh yeah, so the story behind the name is that Hellertown is known as, like, a pass through town. This is kind of like a little, you know, homage to Hellertown and that's why it's called the pass through porter.

Masaki:

We have these beer pretzels at Lost Tavern. Other breweries have them too. Other places have the naughty pretzels that are flavored to pair with beer. There's a cheddar, smoky cheddar, bacon flavor. Pretzel, pretzel, that goes so well with the dark beers. I believe it. I'm not convening those pretzels with this porter.

Andy M.:

I'm going to get probably the timeframe wrong, but this is probably when Lost Tavern opened up, a year or two afterwards. I went there one random day after work and was in Hellertown location because Bethlehem wasn't open yet. And I just sit down on it on a Friday after work and like I'm just looking at the list and the bartender is asking and telling me that they have two burn barrel stouts, one that's aged in maybe six months and one that was aged in nine months, and I was like okay, and they're offering them to sample, you know. So I'm like, okay, fine, so four ounce pours and they sure serve them with a warm sugar cookie.

Matt:

And.

Andy M.:

I don't know, it was so strange that it's such a unique combination, but it was absolutely. It was just so different. I've never seen it before. It was amazing.

Matt:

This is a good porter. Right on the front end, you got caramel, you got vanilla, you got coffee. And then the back end. A lot of porters will just punch you with some sort of weird bitterness on the back end. It's like we give you all the flavor and then just right in the chin with theirs. I don't know. I've had some that finish ashtray, like they start really well and they dive off. This one just kind of rolls off for the musicians out there. It's a day crescendo and it's wonderful.

Jean:

It's real smooth, man. It's not too in your face and, like you said, very light chocolate, very big on coffee. Honestly, I love this porter a lot. We had it on the the looker tap, which is a I don't know if you guys are familiar so it's like a side pole tap. So what makes it special generally it's what you pour out of. It is like a Czech logger or Quel, I think is like the most popular one. It's a Pilsner, not a logger, sorry.

Walter Brewright:

The Pilsner or Quel it personal, Quel.

Jean:

So the tap itself has like a micro filter. It creates this really like super fine foam. So the idea is that you need like the big mugs, like the Stein, like that mug that you have right there I don't know, what the call it's like.

Jean:

They're like dimple mugs. You basically have to like open it slightly, let the foam out and then open it up right away so that it pulls just beer and it gives you like the perfect head and perfect amount of beer. There's this thing called the the milk tube, where it's just all foam, the milk tube, Milk milk, the milk pour.

Andy M.:

Is that the milk tube? Yeah, Okay.

Matt:

So you basically. So let that one lie where it is.

Jean:

It's not actually milk it's. It's basically just all beer foam you basically get. You get it's like five or six ounces. It's in a really tall glass. Basically, what it used to be is back in the day, like when Czech started making, when they invented the Pilsner. Bartenders would usually give this as like a thanks for snipping in for it to the restaurant, to the bar, on us, or if they're like the ladies didn't want to drink like a full beer, they didn't like beer. They'll drink the milk too, because you won't get all the flavors of the beer. You'll get the more lighter notes, so like mainly chocolate. Okay, so today they would like drink it slowly, but nowadays it's more seems like you got to chug it, all right.

Walter Brewright:

So you chug the phone.

Jean:

Of course it's really cold with some of the darker stuff. It's kind of like you're just drinking like chocolate foam. Interesting, very, very delicious, it's very fun. But yeah, when we had this on the Luka tab it was fantastic. It was way softer than this.

Matt:

It's pretty soft now. Yeah, I mean it's really for a porter, it's very, very soft.

Andy M.:

I agree, that is a. That's an excellent porter.

Matt:

Yeah, Lost Tavern man Out here killing it right now.

Jean:

I think right now we're we're finally about to get into like our darker beers.

Matt:

Okay.

Jean:

Hopefully we'll get our. There's this beer called clusters. It's the brown ale made with like granola from I don't know if you've ever been to clusters and Bethlehem on Man's Stake.

Walter Brewright:

Yeah, we use granola.

Jean:

Really.

Matt:

Very good.

Jean:

That brown ale is really good.

Andy M.:

That's another awesome business concept they're doing, you know, pairing with a local company, like that's really cool Absolutely.

Jean:

I've heard a lot of that stuff. It's been really, really nice.

Matt:

Yeah.

Jean:

Definitely our stout are going to be coming back full force. Like Silent Partner is a very popular one.

Andy M.:

It's one of the best things of the winter.

Jean:

Yeah.

Matt:

Stout is nothing better than that I prefer my stout when I watch football. Hopefully happy, most likely angry.

Andy M.:

Well, here's still worse. Man, that's going to happen. Yeah, it does. I was a stealer as well. What's that?

Jean:

I was a stealer as well.

Andy M.:

What happened.

Jean:

I didn't know any better.

Walter Brewright:

No, no, no, no, no, don't make me come over there.

Jean:

So it's funny because the year that I saw I was like maybe in sixth grade and I didn't watch football at all. I was a baseball fan. I was Yankees fan. I just moved here like two years ago from the Bronx. I had a girlfriend at the time whose family was like super stealers like all stealers, that'll happen.

Jean:

And I was like, okay, we'll watch. And you know, I just I kept coming over, you know for football games and whatnot. And then, unironically, that same year the stealers went to the Super Bowl and they won. So I was like yo, let's go stealers for a year after.

Andy M.:

So that bandwagon's out front, you just jump right on it. Yeah, I didn't know any better. It's how it happens.

Jean:

I was introduced to it and I was like all right, they're pretty cool. I saw Troy Palamalu on there. I was like that dude's awesome, he's just jumping over.

Matt:

That dude was awesome.

Jean:

Dude, he's crazy. He's so crazy. And then, dude, there were so many people on that team during that Super Bowl. Who was it? It was like him. Was it San Antonio Holmes, or something like that.

Matt:

San Antonio Holmes.

Walter Brewright:

San Antonio Holmes.

Jean:

Yeah, dude, he had that one. Catch the Toad the.

Matt:

James the Toad taps in the background. Harrison, oh, making that a freaking tank.

Jean:

Do 103 mile interception or something.

Andy M.:

Yeah, 103 yard interception and one of the best defenses. That was with Joy Porter too right.

Matt:

What else is in the magic cooler now we have IPAs left. Yeah, we're getting into it now.

Masaki:

We're in the IPAs, all right. Yeah, I think.

Andy M.:

Now, where do you guys feel like the beer market's always trending in a certain direction, to some flavor or whatever. What do you think we're going towards now?

Jean:

Pillsners and loggers.

Andy M.:

I agree, we're going back.

Jean:

Interesting. Going back, I started to notice it.

Masaki:

Interesting. I'm getting a little bit further into craft beer. So much now, beyond IPAs hours, that they want to be able to get a beer that they might get, like a 24, 30, like a Coors Light, another Light Bud Light. Yeah, you know, like beers that they want to drink, but they go to a craft brewery and want something in the same name, a Pillsner, a Logger, something light that they can session. With a lower ABV and just yeah, have like five, six, seven beers.

Matt:

My goal for this show is that I can show the people that there's more out there than Coors Light.

Jean:

Miller Light and.

Matt:

Bud Light, that's my favorite beer.

Andy M.:

There's more beer on this planet.

Matt:

That's what I go towards now.

Andy M.:

I usually drink Pillsners or something like a session.

Jean:

Yeah, I also think, say Zons and farmhouse ale styles. Well, since they're technically both the same, I think those are also going to be coming back as well. It's going to be very interesting to see, like all the like, the Pilsners and the loggers coming back, because those are hard beers to brew, are they? Well, think about it, you can't hide any in the mix?

Walter Brewright:

Yeah, okay, and.

Jean:

I, you fuck something up and then let me throw some fruit in there. Some fruit in there.

Matt:

And then it gets down to like, how long do you logger your beer? How long? Like? What brewing process are you following? What are you Are you loggering for a little bit? On an earlier episode we discussed Schlenkkerle, which is a German traditional. They logger for like three months, Like that's a long time.

Jean:

Probably tastes crazy, though.

Matt:

It's very, very good, it's very good.

Jean:

All right. So we got the seeker right now. I would say this is our flagship beer, this is our flagship IPA. Everyone loves this beer. When we don't have it on tap, people like hey, we're in seekers, coming back like almost immediately, like all right.

Masaki:

This is a single American IPA. Got the can right there.

Andy M.:

Okay, it's a very fresh IPA.

Jean:

Yep, big hop cart. That characteristics we're going to be using Centennial and Cascade. So super citrusy, straight up, true American IPA. I would say this is our drugs perpetual.

Andy M.:

You guys have been taking us through the seasons with the sampling of the yeah.

Matt:

Yeah.

Andy M.:

It's pretty interesting in a good way too.

Matt:

Yeah, I dig. The quote is the top of this one. Honor the past graphs the future. That's pretty cool yeah.

Masaki:

That's a nice quote. So our uh, I guess slogan motto or mantra.

Matt:

Yeah, and I feel like the artwork here is very Bethlehem, hullertown, pennsylvania. You got the stonework house, the water wheel outside, you got the horse hanging out there.

Masaki:

Grissmill.

Matt:

Oh yeah, yes, it is Okay.

Masaki:

And they say honor the past, craft the future. They have a very kind of rooted in what the Lehigh Valley is very historic place, uh, hullertown and Bethlehem specifically, and just even in the name, lost tavern this tavern that was somewhere in Hullertown, they don't know exactly where that kind of played an important role in people coming to the town and the economics and the travel of the city. So, yeah, we kind of know that there was a tavern there but we don't know where it was at. So lost tavern is kind of a homage to the past in that way.

Jean:

Yeah, it's owned by the Heller family, actually the people who established Hellertown, oh wow.

Matt:

Okay, so I got to be honest. I always thought the name lost tavern was riff on the lost river cavern.

Masaki:

A lot.

Matt:

I really thought it was, which is another tourist attraction around here.

Andy M.:

Wonderful.

Matt:

I totally thought it was a riff on that, so that's very interesting. I have learned something. That's pretty cool. There you go Now. We got to find the tavern people in Hellertown Check your basements.

Masaki:

This guy the seeker who's on the can and then he's also in the logo, but he's on this can. He's trying to find the tavern.

Matt:

Did you leave a tavern before this?

Masaki:

I hope, so I hope so.

Jean:

Yeah.

Matt:

With the hand in the pocket and holding the lantern like that, heading towards the door. I feel like he could also be like. I've had one too many. I'm going home to see my wife. That's possible, not that I've ever been in that position. Love you, jen.

Jean:

Fun fact, the seeker is based off the owner, Tony.

Matt:

Really, that's him holding the lantern. Yeah, it's very funny.

Andy M.:

I was like that's an interesting story, I want to see what the picture is based on.

Jean:

Yeah, I want to see the. I haven't seen the original thing. I've never seen the original picture.

Matt:

I'm wondering if he holds lanterns and walks around or like on a regular basis, or is this a? I think they it was.

Masaki:

I think he was carrying something else and they appropriated whatever they. You know the lantern on there, but that logo is on our bar top in.

Matt:

Bethlehem. Oh really, yeah, that bar top is amazing. Yeah, I've clearly never looked down. I've been looking at the menu on the wall. I'm not sure like how to properly describe it.

Masaki:

It's like a stainless steel inlay into this cement bar and the stainless steel inlay as a light bulb where that lantern is in the seeker, so it lights up and it flickers. Wow, and it's. Yeah, it's the bar top looks amazing.

Andy M.:

Now, with there being so many breweries, honestly, in Lehigh Valley I mean everywhere in Pezzelvain is saturated with breweries. Is this lost time? And collaborate with any other breweries? Yeah, all the time. Okay, which ones? Like, mostly are.

Jean:

Most recent one we did was new trail, I believe.

Masaki:

Okay, we did a abomination brewing collab is going to. We did one before, a double IPA, and we're about to release another one that's a triple IPA, and we have a great event, the hops for hope event. That's a fundraiser. One of our owners went to Penn State, so it's in partnership with Thon for their Pediatric Cancer fundraiser. That's happening in September. And we have almost 40 breweries coming this year.

Matt:

Yeah.

Walter Brewright:

That's incredible.

Masaki:

Essentially, you can buy a ticket for a tasting session, the tasting session, you just buy the time so you can have unlimited beer pretty much just sample beer from all over the place.

Matt:

I know, in general, andy is not a Penn State fan at all. Not at all, no, not even a little bit.

Andy M.:

Absolutely kidding. No, I'm a dire. I went to Temple, so I've actually got a.

Masaki:

Penn State tip, but no, it's a great cause, though, and literally a hundred percent of the proceeds go to oh, that's amazing. Very cool Pediatric Cancer fundraiser I worked it last year. You're going to check that out, dude, that's a lot of fun, oh my.

Jean:

God, oh my God, shout out to Frank the Tank man. So I'm going to just tell this quick story and point him towards this podcast.

Jean:

Let's just say so you get, you buy I think it's like I forget how much it costs, but you get a t-shirt. You get a tasting glass that comes for the tasting event. So Frank the Tank buys session one Cool beans. He loves beer. I think you would love to have him on this podcast. He knows everything about beer. All these breweries Cool. Whatever he's making it, he's channelled up with the breweries. And Frank the Tank buys session number two.

Andy M.:

How long are these sessions?

Jean:

Hour and a half.

Andy M.:

Oh, okay, wow, Okay, 52 hours.

Jean:

Frank was just drinking for like four or five hours straight. My poor boy was clinging to life. We had to call his wife to come pick him up, oh no. It was really bad, but he was fine. He was fine, not the wife phone call so now you can only buy one session.

Andy M.:

You can only buy one session. Well, you're just Frank the Tank now.

Jean:

Yeah, shout out to Frank the Tank. I love that guy.

Matt:

That's funny.

Jean:

New father. He's been loving the dad life.

Matt:

I haven't seen him in a while, Frank we got to meet man I was going to say we should probably start.

Jean:

well, we should probably get rid of the single and then get to the doubles.

Masaki:

Yeah, so we had a single American and we're about to crack open a single in the New England style. All right, thank you. So we have four beers that are hazy in this New England style. This one's called Life's a Trip 3 and it's an experimental series that the Brewers put together to try out different hops, different malt bills, just different ways to produce IPAs. And there is some hop science that's happening in the brewery world now that, yeah, there's some hops that don't even have names.

Andy M.:

Yeah, I love the name of Life's a Trip. It's just experimental series, very direct, straightforward. That's fantastic.

Matt:

I'm going to launch a preemptive strike on this one.

Jean:

Stellar ship.

Matt:

And I will tell you, I've had this before. I love this beer.

Andy M.:

There was a volume five of this beer. I love this beer.

Matt:

This beer is phenomenal. Volume five was just like two notches above. That was insanely good.

Jean:

This was the first beer to kick on draft at Music Fest. Really yeah. Before it reached the second weekend, it kicked almost immediately. It was so popular.

Matt:

I was happy to help with that. I was very happy to help with that.

Jean:

Yeah, I mean, I drank so much of this, it was like a nice stop.

Masaki:

Yeah, I think it was good. Out of what we had on tap for Music Fest, this guy would be my number one. I'm an IPA drinker and I love Hazy IPAs. I like single Hazy IPAs the best Because I feel like you can kind of session something when it's around six something percent but, as soon as you end at like seven, seven, eight, you might have.

Jean:

I can't session a 8% beer, yeah absolutely not With the text from the brewer earlier. Shout out to Derek what I was asking him was. So life's a trip. The whole series is based off of one yeast. There's been a new experimental yeast that essentially is made for Hazy IPAs. It's meant to make it be Hazy and Juicy. It's literally just called Hazy, hazy yeast. That's it, the only thing that separates every other beer from each other. Obviously, the first, life's a trip. It's going to use that yeast and it's going to use a pretty straight up malt bill. Then life's a trip. Volume two and three. The grain bill, not the malt bill, is different. It's going to be more of a flaked oak, the oats. When they're flaked, they're going to give it a more kind of like a creamier mouthy feel, which is why this beer is really soft.

Jean:

Yeah it is More of the malted wheat, which is also going to give it some slightly darker flavors. This specific one is going to be using a YAT and New Zealand Hop 214. Is it 214? Yeah, 214. It's going to give it those nice peachy tropical flavors as well. In my opinion, it kind of tastes like juice, just ferment it just a little bit.

Matt:

This is kind of what it tastes like I love how it tastes. It is that total mouthfeel of a tropical fruit juice of some kind with a truly just wonderful amount of flavor. I'm going to gush over this beer.

Andy M.:

It's definitely a vacation, ipa. Oh, it is 100%.

Jean:

And the hoppiness doesn't linger on the alley either. It's just so smooth, so so good.

Andy M.:

The life's a trip is all based upon the yeast, so there's going to be more variations of this. Yeah, we read oh, that's amazing.

Masaki:

Yeah, we were on six.

Walter Brewright:

There's a six. I knew there was a five.

Masaki:

Re-released three, I think, because it was the most popular one. Yeah, it was the most popular yeah all right, I would bet they're going seven, seven and eight.

Matt:

I'm going to need text messages, some sort of signal in the sky, yeah, it would be very cool, but we'll see.

Masaki:

What type of beer do you like to drink, your preferred style? Fermented.

Jean:

Understandable. Have a great day.

Matt:

No, that's pretty much it. I will try anything Good. Ipa's, vloggers, stouts are tend to be where I trend overall. I'm kind of with Andy on the Sours aren't necessarily my first go-to, but the Sours from lost Tavern I will go to because I've had them before and they're flavorful and they're not that overwhelming. I would say fermented and good beer is the wheelhouse that I am in and the reason I have a podcast after all.

Andy M.:

So I mean, I'm the same. I'm also situational like, like I said earlier, like cold night or whatever it is, you want to have a nice stout or something like that. You're sitting outside by the fire, I want to have a stout. But like, I'll day with my friends, with my bachelor party, come up in a few weeks, yeah. I'm gonna be drinking pills nerves or something a little lower ABV, would you so that strong flavor profile?

Matt:

So by the time this one comes out, your bachelor party will be done, yeah your wedding will be done. It might actually be that weekend that this one comes out possibility Okay. Congratulations. By the way, the upcoming nuptials.

Andy M.:

I do like double dry hop IPA's. That's my, that's my preference. I do like those a lot, like double and triple IPA's. Like it just gets too much eight or nine percent to me. Like I drink, I'm gonna have it through. You know, watch some flights and drink a couple of those. Oh, I'm hurting next day.

Jean:

Oh yeah, they're dangerous. Mm-hmm, they're dangerous. I remember going to a party and I'm drinking and crushing four cans of like a triple IPA. I think they were like 11 or 12.

Matt:

Yeah, oh my god, I don't even know how I made it home but I know how to get my car the next morning. They do have a couple of heavy hitters. Sometimes they don't taste like that much. The sour that was out here earlier. I would have never guessed that was 8%. I would have had two cans of that and be like what happened yeah man. What's up next? This is like Christmas it's.

Jean:

We got a lot of beer on the table.

Masaki:

We do have a lot of beer.

Masaki:

You know why not yeah so right now I cracked up on what's called the seven years lost. The beer made in commemoration for Lost tavern. Seven year anniversary was just happened over the summer. This is a hazy IPA. It's a hazy double IPA. Oh, thank you. I'll read the the can art. It says where have the last seven years gone? We can't thank you all enough for your loyal support over the years, through thick and thin. It's been a true pleasure getting lost with all on the regular. This IPA I think it's mainly hopped with luminosa hops and, I believe, finished with Citra. It has a lemonade type of finish at the end, which I really enjoy, and it's also not as hazy. It's a little bit more translucent compared to other hazy IPAs.

Matt:

Like a sweet vanilla thing going right on the front end of it.

Jean:

Yeah, the nose is like really tropical.

Matt:

Oh yeah.

Jean:

I remember where I was talking to them. They were like yeah, it's like kind of papaya for it. I'm like yeah.

Andy M.:

Yeah.

Jean:

I grew up eating a lot of papaya and I'm like, yeah, damn the first time. I like, really really picked it out.

Matt:

Okay, that's my brain was trying to figure out what was on the front end. That's exactly what it is.

Jean:

My brain just didn't get there yet.

Matt:

Kind of like a starchy fruit, yeah, but in the seven preceding beers that took the brain a little bit, kicking your melon.

Jean:

Yeah, like a little bit. Yeah, anything real, real starchy, definitely melon, but smooth but very smooth.

Matt:

There's no like unpleasant bite on the back end or anything there. There again it's all flavor all the way through.

Andy M.:

I mean, I know traditional West Coast IPAs. You get that bite. You know that's just the profile that they're known for. But these are very, very easy, easy drinking.

Matt:

Almost a little too easy drinking IPA I think you go down real well.

Masaki:

The six years lost from last year's anniversary was a triple and it was pretty sweet.

Jean:

Hit that, hit that ABV pretty well. Yeah, yeah, yeah, yeah, that's drink. Those are the I, those are the ones that I drank for the party. They were destructive.

Matt:

This one goes down really easy. It tastes like a celebration like. This is a good Celebration beer. Overall, something's happy going on. You go for this one.

Andy M.:

The one thing is routine, and all that and all the beers from last time is all. It is super fresh, easy drinking.

Matt:

That's like the repeat theme. Right is that these are easy drinking. They're not. We haven't had anything on the table yet. I'll post a picture the tables getting a little full at this point. Yeah, move some cans over to there hasn't been a single thing I took a sip of, and when that's not going down easy, everything has gone down very easy.

Masaki:

Yeah, I think our Tapless usually stays pretty diverse and we can Accommodate and anyone's beer palette that comes in, you know, whether they want a dark beer, a light beer and IPA, a sour, something sweet, kind of have a nice diverse tap list at all times.

Andy M.:

What is? What do you guys usually offer on the tap list? How many, how many different choices.

Masaki:

I'd say at the least like 14 to 16 beer and I would say at the most between our taps and then what we could offer in a single can. I've had almost 30 beers Available.

Matt:

Wow, yeah, I know that when I look at the menu it takes me a minute and normally someone like the service is great, they're on your right away. Would you like to? What would you like? And I look at the menu, I'm like time out.

Jean:

I need the font gets smaller and smaller almost every week.

Matt:

We have so many beers on tap man. It's crazy If you do do, seltzers. We are doing one of our drinkable episodes with white claw, which will come out shortly after this, since it's an adventure and a half black cherries, the best Oil I'm no, sonke says absolutely not not having it Seltzer community, I'm sure you know I like the berry flavor. I feel like I feel like this is moderate alcohol confession, but I do drink the black cherry, it's 5.5%. They go down like butter.

Masaki:

Stronger white claw called.

Andy M.:

Surge that I've never had stronger white claw is called for local right.

Jean:

I miss original recipe, for Just put a five-hour energy shot.

Matt:

We just called that a Yeager bomb.

Jean:

That was ah, yes, that is for local.

Matt:

Yeager bomb.

Jean:

All right. So what are your top three? Like you know, lower end, like beers, because for me it's got to be like PBR hands and a natty light. Oh man, no, I'm eating. Cost wise, cost wise, yeah, so that'd be like your Miller light, anything like below, like ying-ling.

Andy M.:

That's a pretty good question. It's like asking somebody what your three fair movies are.

Jean:

That's hard yeah obviously you know you're not always gonna get a craft beer Someone's gonna hand you. I need it. I'm leaving that party. We're not I.

Matt:

Would say Genesee cream.

Walter Brewright:

I would go for American.

Matt:

I was rough, but it goes down, it works.

Masaki:

Oh, oh. Do you also like Milwaukee? Then oh.

Matt:

No straw. If anybody's ever heard of straw, I'll go for straws here where I'm like.

Andy M.:

I grew up around straw straws, like a half hour from my house.

Matt:

Yeah, you can't really find it that much, but it's it's really good. It's a great budget beer. Oh, I wouldn't call yingling a budget beer, but that's my other go-to.

Jean:

Relatively inexpensive nowadays, I would say.

Andy M.:

I mean person. I think I would go with all day IPA.

Jean:

Okay, those are nowadays.

Masaki:

Those are like pretty like.

Walter Brewright:

Founders, you must love a 60 minute. Oh yeah.

Andy M.:

The original course original yeah, of course original and not yingling.

Matt:

Yeah.

Walter Brewright:

I.

Matt:

Just can't do like Miller light, but like.

Jean:

Give me the Miller high life.

Matt:

The Miller highlights have been really good. I'll give you the highlights. This the first one not so good. Second one slightly better. Anything after number two Stars to get better and better and it seems like a good decision by the end of the six package, so oh yeah.

Masaki:

PBR.

Jean:

Bad beer.

Matt:

Because we we thought PBR would fare a lot better than it did. But the one that one is the local PA beer. The one that beat that out is local PA beer is kind of a shocker. So did you listen to the budget beer battle that we did for this episode?

Jean:

for this no, I don't. I didn't think I get to catch that one.

Matt:

Referencing that episode 10 you got to check out the budget. Beer bracket, booze battle.

Walter Brewright:

I'm astounded that I pronounced that correctly, after all the beers that I've had, oh, we got PBR in there, we got steel reserve in there.

Masaki:

That's my preferred 40, though the steel reserve 40.

Jean:

I always say it extra for the little corona, big boy, you know yeah, I like to go to go listen to episode 10.

Matt:

It was a lot of fun.

Masaki:

You want to explain this last one chain? Alright, so.

Matt:

I'm loving this. By the way, the can on here. Andy will understand why. Which one you grabbing that one.

Masaki:

There's oh.

Matt:

Alright so I saw the mouse pointer on this particular can, oh my god. Yeah, and Andy will know that in real life I'm an IT guy because I'm Andy's IT guy disclaimer fellas, this beer was brewed March 30th.

Jean:

It's an old beer so I can't promise you that's good.

Walter Brewright:

All right.

Jean:

So this is short hops. This is the beer that they brewed for me for my smashville stornament.

Masaki:

Really, oh yeah, oh my god, okay, yeah, when you guys are I understand there's only Four or five other people that have this beer still are you serious?

Andy M.:

There's a lot of pressure. Yeah, and I and I own like six, four packs.

Jean:

I have to send them out To the people who did the art label.

Matt:

I only want to open one and have a little bit For coming yet I feel like I haven't thanked you guys for coming yet, so open that one this one has the mouse pointer and Princess Peach, so yeah, that's a good friend, justin Wharton.

Jean:

They focus on vaporwave, which is like a style, like a, like an aesthetic thing, it's like an art form, and they decided to do peach, you know, very like old-school, like retro look vibes. That one is the smash bros melee menu select screen, which is crazy. And then there's two more very cool. So the four pack contain four different labels the kin are.

Andy M.:

These are is absolutely incredible.

Jean:

They're all one of a kind to.

Matt:

This one gives me Tron vibes, like I did the Tron coaster when I was down in Disney.

Walter Brewright:

I like the Tron movies course you did the second one, not the first one's a little cheesy, the second one's awesome oh yes, of course I did. Thank you.

Matt:

Not just once, three times when I was there and this kind of reminds me of that. This really, really is so this is.

Jean:

This is a double IP. I don't know if you've had the rendezvous Double IPA.

Andy M.:

No, actually yeah, cuz you guys, that's the restaurant right in Bethlehem. Okay, yeah, I've had that before.

Jean:

So it's a very fluffy, soft-bodied double IPA and I was like Can you make me that beer, cuz it was my favorite beer at the time. And I was like can you throw some mango in it? Because the greatest smash rose melee player of all time, his tag or his gamer tag, goes by mango, okay, oh.

Matt:

What's this whole gamer tag? What's the whole gamer tag mango, it's just mango, it's just mango, mango, with a Zero as the oh all right, that's how you know your badass player there's no letters, there's no numbers going on. That's all you need.

Masaki:

Because you're early yeah.

Jean:

I was chatting with him for a while too. We also made, we also released a hot sauce in his name as well too, and I still have to send them out to him.

Matt:

Well, I was. Tavern does hot sauce.

Jean:

No, this is from a friend of mine.

Matt:

Oh.

Jean:

Sold it during that event too. Okay, really cool event. We had like a hundred and forty people there playing this silly little game and it was. It was just a fantastic. Day. It actually. It's really funny we so we live streamed it. Of course, we actually ended the live stream early because PC were we were using just overheated and shat itself and the guy, no, the guy running.

Jean:

The stream Got so Plastered we found them in the back where we had the, the, the bourbon barrel aged beer just passed out right next and I was like, well, it's a great event, oh yeah yeah, it's crazy, but this is honestly a really good beer. This was the beer that we had at the wind creek, and they were so in love with it.

Jean:

They were like when can we get more? The owners were like, well, we can't. We can't, yeah, make it for you. But yeah, no, this beer is fantastic. It's one of my favorite beers and I was really happy that they Were able to release this with me. It was really cool. We've never had anything like this and you know the smash bros like history and it was cool to be like a part of the history. A lot of people talked about it and stuff like that. We were trying to get it shipped out to like around the US, but it was just it's too impossible.

Andy M.:

Oh my gosh. Yeah, so impossible logistically, that's, that's a name.

Jean:

So many people kept that like messaging me, like yo, like how can I get this? Blah, blah, blah. A lot of people who went there were surprised that they like beer for the first time and I was like we kind of make good beer.

Masaki:

It's not, if it's not a course later you know, very, very inexpensive economic beer, mmm.

Matt:

And I I think that speaks to lost tavern in general. That's an interesting comment. I didn't know. I liked beer and then I tried some of this stuff. I feel like lost tavern would be a great place, that if beer is not your thing or when you're you like I would like a drink, but I'm not sure beer is gonna be it You're gonna find something for your palate.

Andy M.:

Well, I'm going just back re-interpreting. We're already said like everything is just just tastes very Fresh and sweet and subtle tasting, as they definitely don't taste that bitterness that has strong profiles, what you usually taste.

Matt:

Oh yeah, very, very good. So just all right, let's have a little fun here. Let's go around the table. Andy, I'm gonna make you go first. I'm totally putting you on the spot. Of course you are yep Out of everything we had today. What was your stellar sip?

Andy M.:

I'm Absolutely hesitant to say this. I don't know why, but I am just pure shocked that I like this. I'm going with Congratulations loft tavern. I'm going with the sour.

Matt:

We have a convert.

Andy M.:

I love it. I am converted. Hi, my name is Andy Miller and I enjoy this gelato as thorough I'm giving it like. This is all the pluripharos that I don't like from normal, like traditional, that I drink from like a Sours. This is definitely doesn't fit that at all. This is very, this is incredible and I'm definitely gonna promote this to you know whoever I thought this is. This is amazing.

Jean:

I do the zest bonds, one of my favorite beers ever. All right, this is a dash lagerhosen. Oh my god.

Matt:

Wait so longer, hose yeah wait till October.

Andy M.:

fest comes, oh my god, Is that a Mars in there? Oh yeah, I'm so excited.

Jean:

I've been waiting all year just to have it again favorite beer.

Masaki:

Today I got to go with the life's trip three. This is. This is a really good single IPA. Yeah, but I'm also an IPA drinker. I prefer IPA is here my favorite style of beer and if I had to go something else, I'm I'm gonna pour out some more of this porter. I.

Matt:

Actually did. Halfway through I refilled the Matt and Friends drink the universe yet a yeti. I'm still waiting for that sponsorship.

Walter Brewright:

That's never gonna happen.

Jean:

It's a prize.

Matt:

That's all right. That's the sounds up to the table. It's rather full at this point. I'm also waiting for your cocktail shaker. If you haven't seen that yet, he's making a cocktail shaker. That looks really completely ridiculous. I ramble on and on here. I did enjoy the porter, that's what I put in the yeti, but at the end of the day I'm going with the life's a trip, volume three. It is just really phenomenal IPA. There is Just flavor everywhere. And if you said to me what do you want to buy? What do you drink? What do you want to drink? A case of, what do you want to drink in a solid session, quote unquote, I'm going for that.

Matt:

Yeah, I'm going for place a trip, volume three all across the board.

Andy M.:

Everything is amazing.

Matt:

Yep, I'm giving everything on this table, definitely a stellar sip moment. I want to thank everybody for coming again. Jean Misaki, andy, thank you guys so much for being here. Thanks for having us. Yeah and thanks everybody for listening, of course.

Masaki:

Thank you, we'll be back soon.

Matt:

Bye. Today's boozy quote is from an old Czech proper a fine beer may be judged with only one sip, but it is better to be thoroughly sure. 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, matt and friends DTU dot com. That's Matt and friends DTU dot com. Thank you again for listening to Matt and friends drink the universe.

People on this episode

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Matt Welser

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Andy M.

Guest

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