okay well a atmf appearance aroma taste mouth feel finish
boys that thing is it's really nice it's uh i don't want to say it's copper but it is it is just a couple ticks off of that in the crm scale uh but really nice you know it's a little i mean it's a little hazy but i would not qualify this as a hazy
did you just say crm scale yeah all right just double checking yeah
i don't know what to do with that i
don't know what to do with that i don't know what that means i don't know what it means
what about the element op scale yeah try that one yet how about the plot
we've lost those lettuce
tomatoes we call it plot in our business Oh, our business.
Got it.
Got
it.
Podcast has been back for like five minutes.
Yeah.
In my business.
What is the fruit I'm picking up in the nose on this, boys? What are you guys getting with this? It's like dried apricot almost or like a –
I can't tell you because I actually poured a different beer.
That's why I'm not –
know what it is it's like um it's like a like when you go to like a fruit stand you get like real like fruit leather like when they do like the dry
fruit
yeah i get a ton of like just that dry sort of mixed fruit yeah it is it is but it's not there's none of the bitterness of grapefruit in it it's the sweetness of the grapefruit that you pick up in it for sure
what's that yeah
no it's great it's great yeah Please, one of the things that you've heard us say on the show before, listener, is we always talk about the carbonation level in these beers.
Sometimes, like, they're too viscous.
They don't go down right.
Carbonation level for, like, an IPA, like, it feels good here.
okay well a atmf appearance aroma taste mouth feel finish
boys that thing is it's really nice it's uh i don't want to say it's copper but it is it is just a couple ticks off of that in the crm scale uh but really nice you know it's a little i mean it's a little hazy but i would not qualify this as a hazy
did you just say crm scale yeah all right just double checking yeah
i don't know what to do with that i
don't know what to do with that i don't know what that means i don't know what it means
what about the element op scale yeah try that one yet how about the plot
we've lost those lettuce
tomatoes we call it plot in our business Oh, our business.
Got it.
Got
it.
Podcast has been back for like five minutes.
Yeah.
In my business.
What is the fruit I'm picking up in the nose on this, boys? What are you guys getting with this? It's like dried apricot almost or like a –
I can't tell you because I actually poured a different beer.
That's why I'm not –
know what it is it's like um it's like a like when you go to like a fruit stand you get like real like fruit leather like when they do like the dry
fruit
yeah i get a ton of like just that dry sort of mixed fruit yeah it is it is but it's not there's none of the bitterness of grapefruit in it it's the sweetness of the grapefruit that you pick up in it for sure
what's that yeah
no it's great it's great yeah Please, one of the things that you've heard us say on the show before, listener, is we always talk about the carbonation level in these beers.
Sometimes, like, they're too viscous.
They don't go down right.
Carbonation level for, like, an IPA, like, it feels good here.
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