Boston Beer Weekend: Sam Adams Taproom, Rare Brewery Pours & Late Night Pizza

Episode 11 - Adam and Dedra take The Adam & Dedra Show to Boston, Massachusetts for a craft beer-filled visit to Sam Adams and the Boston Beer Company brewery in Jamaica Plain. In this episode, they recap their stop at the Sam Adams Downtown Taproom, their behind-the-scenes R&D brewery tour, exclusive small-batch beers, a barrel-aged Boston Lager they still can’t stop thinking about, and the dangerous featured beer of the episode: Beer Zombies 16oz Love Letters West Coast Triple IPA.

Along the way, they talk Boston food, rainy weather, late-night pizza at 21st Amendment, getting skunked at Cheers, hunting for a real Boston accent, and why the craft beer experience is always about more than just what’s in the glass. If you love brewery tours, craft beer travel, Sam Adams, Boston food stops, hazy IPAs, barrel-aged beer, and funny husband-and-wife podcast banter, this episode is for you.

Transcript

Adam 0:03

Hello everyone and welcome to another episode of The Adam and Deidra Show. I'm surprised you didn't say the Deedra and Adam show because you said it first.

Dedra 0:12

I I can if I if you want me to.

Adam 0:17

Well, as always, we have another amazing show for you guys today. We were just in Boston, Massachusetts, had a heck of a time.

Dedra 0:26

But first, before we get that far, we need to introduce our beer that we're gonna be drinking.

Adam 0:32

Very true. It's uh from Beer Zombies out of Las Vegas, Love Letters, West Coast Triple IPA. And it I don't understand these hops that they use. The Nelson Hyperboost, Idaho 7 Hyper Boost. I know what Nelson and Idaho 7 are, but hyperboost? I don't know. And then Citracryo, which I know what those are, and then Simcoe.

Dedra 0:55

Well, let's cheers and let's see what it tastes like. I'm I'm really curious.

Adam 1:00

Cheers to this 11% triple IPA.

Dedra 1:03

Yeah, and then I want you to finish going over the details.

Adam 1:07

Okay, yeah. Oh my gosh. And that is a very like almost like thick. It has like a lot of a lot of flavor. You that is your tongue, and you can actually feel it's almost like viscous a little bit. Triple IPA, and it's just making my mouth water.

Dedra 1:24

That's very good.

Adam 1:25

Oh my gosh. But at 11%?

Dedra 1:27

11%.

Adam 1:28

That is dangerous.

Dedra 1:31

It does not drink like 11% by any means.

Adam 1:34

Like a lot of the ones we go to in this show. It goes to the high B Vs.

Dedra 1:40

Actually, I wanted to point out my shirt.

Adam 1:42

For those of you watching, Bonehouse is uh what is his name? Hans von Bierman.

Dedra 1:49

I was gonna say, Bonehouse, I went through a lot. Actually, my ankle's doing better, by the way. Love Bonehouse.

Adam 1:54

And you got that shirt actually at the Smeltertown Beer Festival since Bonehouse was there. Bonehouse was there. They were selling shirts and you had to get one, didn't you?

Dedra 2:02

Oh, for sure. Absolutely. I mean, oh, and then I gotta show you the back.

Adam 2:06

Bonehouse Brewing, Fountain Hills, Arizona is what it says.

Dedra 2:08

It's pretty cool.

Adam 2:11

I try to say it really fast. As you're sitting there sweating.

Dedra 2:16

Just take my word for it. It's really cool. You'll see it in person.

Adam 2:21

So uh we went to Boston and one of the places we visited, Sam Adams, of course, Boston Beer Company, did a tour there, and that was fun. So we actually did two of the their breweries in one day. One was uh a tap house, which they have in their downtown area, and that one they still brew beer at, I think at a smaller scale, of course. And then the one in Jamaica Plains, which is their their main brewery, and that's actually the the founding place of it. Um that place I think has been running since the late 70s. I think they've been in the same building.

Dedra 2:58

Go back to the tap house first before because I I really like the tap house. That was a really neat one before we start because the tap house we had um taken a trip, took a duck tour all around town. It's like a land and water tour of Boston, super neat. And we had actually passed by the Sam Adams Tap House, and it was like a huge two-story building. And of course, it's got like a nice patio. And the the patio is really big, and it has a beautiful, beautiful view. And if you've ever been to Boston, like the architecture is amazing, not just on the homes, but like on the buildings everywhere. It's so green and lush. There's trees, beautiful bushes, a lot of things that we don't see here in Phoenix. It's just happening naturally and so beautifully out there in Boston.

Adam 3:48

Yeah, the red brick that's almost everywhere the streets, sidewalks, buildings, everything. It's it's just beautiful.

Dedra 3:55

Oh, beautiful. Um but what I wanted to showcase was when you got to the very top, the little I don't know, like they've railings, but the wall that goes under the railing was glass. So you really truly get like a great, great view. And I wish we would have spent more time, just a little bit more time standing and sitting up there. Yeah. Um, but we had so much to do. I mean, we were there we were there for what four days.

Adam 4:24

Yeah, yeah. And it wasn't enough.

Dedra 4:26

No.

Adam 4:26

Four nights technically. So I don't even know if that's considered four days.

Dedra 4:30

No, I wouldn't, but I would definitely consider probably like at least a week to truly do everything there. We'd try to do as everything as fast as I could, um, just because I was still healing and just still kind of limping around, which I mean it was okay. I was I was all right. I was a little bit, yes, thank you. Um it was my ankle was was still pretty sore, but I was able to navigate and stuff like that. And then put just like the rain, the rain kind of slows you down a little bit. Um but it wasn't like heavy rain, it was like light rain and some sprinkles. Beautiful. And then the last two days that we were there, we actually had sunshine. And that was when we were at the tap house for Sam Adams, and it was just a beautiful, beautiful view from up there. And I actually, you know what? I don't think there's a place in Boston that you can go where you're going to have a bad view, especially if you have a beer in your hand. Yeah. It just makes it that much, it just enhances your experience.

Adam 5:28

The harbor's right there. I mean, they got the river on the other side. There's just a lot of really fun stuff to to look at and just enjoy while you're there. And that tap house, I thought it was really funny because we go inside there and there's like you know, stairs to get up to the second level. You weren't having that. There's an elevator, luckily. We get in there and they have a table in there. I guess that's why if you're sitting there at the beer, you have somewhere to set it as that one floor to get the elevator right. Yeah, you have somewhere to set your beer at. So I thought that was funny. But you get up there, and the back end you're looking and you're like, oh, this is still ground level on this side. It's like, why did I do all that work trying to get upstairs? And there's you're at basically ground level on that side.

Dedra 6:10

On the back end of it, yes, it's ground level, and it's kind of weird. But when you go to the patio side, that's where you're on the second floor.

Adam 6:18

Yeah. And it's beautiful.

Dedra 6:20

It is.

Adam 6:20

Fine Hall is right there. I mean, it's a great view of of that whole courtyard that's right there, and then the the marketplace right behind there, which you got some uh some snacks, I think, after we left Boston Beer just to try to try to get, you know, something. There were so many different places, like a food court. And I was like, Oh, we gotta get something here.

Dedra 6:40

Well, and not just um so going back to the patio is they have a bunch of picnic tables out there, but they're the like the plastic kind, it's not like the wooden kind. And it had umbrellas, and on that day, the high was even even though the high was like what 72 when it's bright sunshine like that and you're in direct sun, it was kind of warm. Um, so having that umbrella up there was really nice because it did provide just enough shade, and there was just always I felt like just a constant breeze, and being under that sunshade with that breeze was perfect. Like just take a nap. That was it was really, really nice. And after just being on that tour and just being busy, that was that was the break that I think we all kind of needed from walking.

Adam 7:26

Absolutely, and one good thing about that is you know, coming from Phoenix, it was like 105 degrees here, and to go out there having 70 degrees all day long. The rain, even though it was like 60, 65 degrees and it was raining, I'll take that all day long. Still loved it. I I really enjoyed that. Um, you know, most people in the country probably feel differently with that type of weather, but you know, from if you don't get much rain, you kind of have to enjoy it when you can get it.

Dedra 7:55

So while we were there at the tap house, I had oh, I had to get the New England juicy IPA, and that was really good. And again, just the ambiance paired with a delicious beer makes the beer ten times better. Yeah. So I'd actually be curious to try it again, not being at their tap room, but I don't know if that's something that we can get or if that's something exclusive to the tap room.

Adam 8:20

No, I think they have that one. I just don't know exactly where you can buy it out here. Uh it's distributed though, that particular one. The one I had was a little different. So they said that they brewed at that place. There was a few exclusive beers just to that place. And, you know, I don't know exactly their process, but if they brewed it there, it's kind of like almost like a one and done, or it's like a trial to, hey, do we go further with this? And the one I had was called Operation Hop. And it was called Aurora, and it was just a regular pale ale, um, low ABV, 5.6%. It was a just a good, you know, sipper beer to just to kind of uh enjoy the weather, sit out there on the patio, and I could have had like probably five or six of those and still been fine, but I didn't. I just had the one. Um, but it was just was sitting there drinking the beer and sitting on that patio looking at at the whole view as we're, you know, kind of up above and and just watching all the people walking around. It was it was very fun.

Dedra 9:16

Well, one thing I don't remember is when you take your beer, when you're going from the the bar area to the patio, is it just wide open or were there doors?

Adam 9:28

No, there was doors. Um it was I mean, they were big double doors, and they probably could have opened more around there, and maybe they do that during different times of the year, but it because it was the whole uh front or the whole area around the bar was all glass, and I'm sure that it opened up into more doors. We went out just the one end, and I think they had uh like a just a double door that were uh standing open as we walked out.

Dedra 9:49

Okay, for some reason I was thinking that it was just like a a giant, like accordion glass door and that it was wide open. Because if that were the case, sitting directly at the bar and just having all that shade, the inside air and the breeze hitting you, easily could have spent three hours there. Yeah. And they all they serve food there, right? Or snacks, maybe.

Adam 10:12

Maybe snacks. I don't think they had food. Or if they did, I you know, I didn't I didn't uh investigate that further. So I think as soon as we got our food, we just ran outside and just enjoy the patio. So they had like standing room. Uh you could actually stand around the outside and they had like a little ledge where you could, you know, set the beers and not worry about d dumping it off the edge. And then they had those picnic tables that we were sitting at. But we could have stood. We just were doing a lot of walking anyway, so having a having a seat wasn't too bad. I I mean, if you were healthy, we could have ran all over the place.

Dedra 10:43

I needed that break there with my bum ankle, but it's not so bummy anymore. It it's definitely getting better. It's I'm walking, all I have is just like a little flimsy ankle brace. Um, but that actually provides a lot of support. Yeah. So, anyways. Anyways, like so after the tap room, now back on to the tour, I can't imagine.

Adam 11:06

Yeah, we went so that we we uh after we left there, we were like, okay, now that we pre-gamed it at their tap room, we're going to go to their their main brewery in Jamaica Plains and guess what, have some more beers. And no, we did we did, and that place was amazing. It was it was such a good experience there. Um, you walk in, and on the right hand side, after you walk in, there's like their whole uh merchandise room, and it is like a store. It's not even just like a little bit, it's a whole store. On the other end is their their full bar, and we ended up doing the tour, and you're like, okay, your tour starts in half an hour, and we're like, well, that's just enough time for us to go grab a beer and walk around with it. So what did we do?

Dedra 11:49

We got a beer and walked around the gift shop.

Adam 11:52

They're like, hey, if you if you do the tour, you know, they'll make you pour it in a plastic cup. So I went to the bar and I was like, can you just pour it in the plastic cup now? Because I'm gonna be walking around with it. And uh, I got one that was exclusive to that place, also, and really neat story. So they do, um, because that's like the innovation area of all their the beers that they make, the beers that they have there, usually it's just like a one-time deal, unless it moves further onto the uh production side of things, and it has to go through a lot of red tape to do that. Um, the beers that you get there, you'll have once, and you'll probably never have it again. And I thought I thought that was neat. So um the one that I got was the Brookside IPA, it was just a regular American IPA at 6.6%. Clean flavor. I sipped on that. I know we had about a half hour, it's probably actually a little less than that. I probably sipped on that for about 40 minutes as we started the tour. We were shopping, we were doing all kinds of stuff.

Dedra 12:52

Yes, and I ended up getting the Jamaica Way, um, which is a New England hazy, and that came in right at about just over 7%. And that was that was a really easy sipper. That was a really good sipper, just especially to walk around to the gift shop and just shop around, look at things, um, a lot of really, really neat merchandises. So they don't just have hats and shirts, but they have all types of things. They've got obviously bottle openers, um, they've got magnets, they've got stickers, they have just a lot of really, really neat, like just beer trinkets in general, all together. Um, so obviously we we spent a lot of time looking at a few things.

Adam 13:34

It's Sam Adams, it's like blue and orange, so it kind of looks it's not New York Mets, I promise you. Unless you're a New York Mets fan, I'd you know appreciate that. I love baseball, but it was like a baseball shirt, and I was like, oh, this is pretty cool. And it has the little beer steins on there. I really like it. It does look like a Bronco shirt, but it's baseball. Baseball is just way different.

Dedra 13:56

Okay. So we definitely bought some stuff there. Oh, and this one, this really neat thing, and I'm sure other people have it too, but it's like this little plastic clip that attaches to the side of like your beer can, um, just like a regular, I think it just fits a 12-ounce beer can. But it's a little clip that attaches to the side and it turns your can into like a stein. So it turns it into like a mug so you can just it's not white trash at all. Hey, of course it's not. We bought two.

Adam 14:31

Very true. It's like, oh yeah, we're using this.

Dedra 14:36

Yes.

Adam 14:37

And uh, no, that was fun. So we did the tour, and there they have like like probably three or different three or four different tours. Um, they do barrel age stuff stuff there. So, of course, that was uh one of the tours we weren't weren't able to get to that one. They only do that during the weekends, and I was kind of bummed about that. But we did their research and development tour, which oh my gosh, I'm glad we spent the extra money. We were the only ones on the tour to do it, and it was like our own private tour of their back rooms and stuff, and it was really neat. Yeah, we were able to see the initial part where they take everybody and it was like all their um their beer and beer equipment that they that they use for that particular uh facility. And what was it, like a 60-barrel system or something that they they they made beer in? And then they okay, they give you first thing when they start the tour. Here's a uh Boston Lager, and it's just like a small little cup, but we they start the tour with us just you know being able to sip on that beer and and tour the facility. So we went into that room, and then they're like, okay, we're gonna take you into the back. And um, I think the most notable, and they said, Okay, phones, phones away, you can't have your phones out, which I I've been to a lot of uh breweries, and it's a very similar uh RD department that they have, but of course nobody wants to give away their secrets. But it was so cool being inside there and just like the guy, remember what he was saying, like this this place here has you know the three-barrel uh uh brew system, they had all those one barrel fermenters for all their trial and error stuff. And the guy was saying that, you know, that it until like 10 years ago, or maybe less, this place still had stoves that people were brewing on to get Sam Adams out to the public. It was still that uh small of an operation, and it's just a bunch of guys there just having fun. And the same the head brewer, he said it's the same one since like the late 70s, he's been there ever since.

Dedra 16:29

Which is pretty awesome.

Adam 16:30

Yeah. And um, you'll know better on this part, but he was talking about the guys there, I don't know how many of them that work in that back area will bring in their own homebrews, have everybody try it, they'll they'll note, okay, here's what it is on tap handle number 11, and they all make notes on and give them advice on what to do next. And then it goes to that next stage where they're brewing. And I'll let you talk a little bit more about that.

Dedra 16:55

I think there is I I want to say like 10, 10 taps total. And then on the board, again, just like you had said, um, everybody just because everybody's working at a different pace, different time, and not everybody's at, you know, the same place at the same time, so they can't always just talk to one another face to face and leave, you know, their feedback. So they'll just write, you know, whenever they have time, they'll just write little notes, you know, what they would change, what they improve, what they taste, um, just little small things like that, constructive criticism. And then they'll vote. I think it was that they vote and then they'll move on, like, okay, well, this was my favorite, uh, my favorite beer, this tap handle, and then they'll take that and put that on one of the tap handles on the bar side of Sam Adams. So, which was really neat because just to hear that a lot of the employees there are still brewing at home and not just at the facility, I thought that was really neat because it's all very obviously if it's home brewing, it's very small batch. Yeah. Um, but just to hear the creative side of things like that and how how it comes together and works like that.

Adam 18:00

Yeah. And we had a couple beers um that they did not have. I don't think they even had names for it. It was a a Czech style uh lager that we had while we were inside of that room. Um, you know, we finished our Boston lagers. Actually, I was at that point. I think we were still carrying around our beers that we got inside the uh inside the bar. But uh, we had a Czech style lager, and that one was really good. Very, very smooth. I mean, it was it was a very classic flavor, also. I mean, crystal clear look. I mean, they did a good job with it and uh drank real easy too. Low ABV, and do you know what it was fun? And oh man, I wish I remember the names of them, but each of their fermenters, and it wasn't in just just in this room, it was in multiple nails, had like different names to them, like like brew berry beerymore.

Dedra 18:52

They yes, they had such fun names, and that was the room that we couldn't have our phones out in. Oh my god. So I wish, I wish the second that we left we went to our notes on our cell phones and plugged them in really fast. But that was so fun, like the creative and fun names that they had for all of these beers. And I've never done a beer tour like that before.

Adam 19:13

It wasn't their beers, it was their fermenters that they named. Each fermenter had its own name.

Dedra 19:19

Yes. Um, but I I wish, and I haven't been on, I don't think I've been on any beer tours actually. I think this may have been my very first one.

Adam 19:31

Stone. We were at Stone and we did that one.

Dedra 19:33

Oh, that's right. Yeah. So what I like the way, like how Sam Adams did theirs is with each room, each section, they had somebody go through ahead of time and pour like our next taster. And that was really neat. I I that was really cool. And then one, I think it was the one that you were just talking about, the lager. Was that the one that they had paired with cheese?

Adam 19:57

No, no, no. That was at the very end. So uh, but before that, after we had that Czech style lager, then we went to that uh bigger area where I think they did some contract brewing and they had their canning line. We had a uh fruited Berlinerwise, and they they used all natural fruits inside that uh that beer also. Again, I don't know if it even had a name. He told us what it was um and told us what was inside of it, but it was kind of like, hey, here's it in a little tiny plastic cup. You know, you can drink it while we're having this tour, and we're going on to the next thing. We're talking about the beers that they're making, talking about the fermenters because it's just hilarious. And their canning line, of course, all automated. That was that was really cool uh just to see that. It wasn't running at the time. Um, it was really weird. So we went through this whole place, and I think the whole time we ran into like one other person, didn't we?

Dedra 20:49

Yes, and that was and that was oh yes, that was right before we went into like the um area where they store all the kegs. Holy moly, it was freezing in there. Yeah like it was cold, like a huge cold room. So over at Total Wine, or yeah, total wine, do you have that walk-in uh refrigerator section where you can get all the beers and stuff like that? So that was basically what we walked into, but it was probably like what five times bigger.

Adam 21:18

Oh, yeah, you could drive a forklift in there. Things were on pallets that they brought in and out.

Dedra 21:21

It was it was really neat and it was so cold.

Adam 21:24

Yeah.

Dedra 21:25

But that's where we ran into that one employee, and I think it was because she was dropping, she was picking up picking up beer.

Adam 21:31

She was picking up beer, and I was like, I want to work here.

Dedra 21:34

Yeah, yeah. I was I was seriously ready to move to Boston.

Adam 21:39

Oh man, just because of that.

Dedra 21:40

Yeah. That and like they got rain twice that, you know, out of the four days that we were there. So 50% of the time that we were there, there was rain. And we've been here for how many years and we don't even equate to fifty percent of the time that we've lived here in rain. I think you can chalk it up to I don't know. 2% of the what 30, 40 years that we've been here.

Adam 22:04

Yeah. No, it rained um a couple months ago. I think we got a a dusting on the window and it just came out and it was just like dirt.

Dedra 22:12

Still that's still like two percent of the forty. Let's just round it up and say of the forty years that we've been here, we've had about two percent rain.

Adam 22:22

Yeah. So far, uh well, I think we made a total of uh eighteen inches of rain since we've lived here over forty years.

Dedra 22:30

I think I've had more than eighteen inches of dirt on my car. Oh yeah.

Adam 22:35

Probably more than eighteen inches now.

Dedra 22:37

From those those monsoons. Oh yeah.

Adam 22:40

But a lot of times that's just dirt and that's what I mean.

Dedra 22:42

Like that's where all the dirt was coming from. Very true. Oof. Anyways.

Adam 22:47

Yeah, going back to the brewery. So we went to that that fridge area, and that was really cool. So they had like all the even the the kegs that go to their their um tap room, and it was such long lines. He said it was like the longest beer lines, I think, that they have out there, and it actually had to run through a pump to pump the beer faster uh over to the to the tap room, and it was all uh temperature controlled the entire way too, with glycol lines going with it. So I thought that was that was so cool that I mean just everything that they do there was just it was to a just another level. I thought it was so fun. Um and we ended the tour, and I have to talk about this. It was they had a wild barrel room, so it was all those wooden casks or wooden um fermenters that they had inside there. And I don't know if they even had anything in there while we were there, but the beers that we got to try with the cheese was a barrel-aged Boston lager, and something I would have never expected. That was oh my gosh, that was my favorite. And he had like a pitcher and they had three cups, and I we were just I we finished that that pitcher just sitting there drinking and talking with the guy. Oh my gosh, it was good. And I'm like, Can I buy this? And he's like, No, he goes, That's just a it was just a one-time deal we decided to try. And I'm like, Well, why are you teasing me like this? I want this so bad. I'm like, could you imagine just going to the store? Like, oh, pick me up a bottle of Boston Lager bear-aged. Oh my god, that would have been so fun.

Dedra 24:24

Luckily, while we were in that room, because I just I was tired of walking, I needed to take a rest. So I sat down and you know, you continued to talk with uh our tour guide, but I was able to take a quick video of that room right before we walked out. So I'll definitely post that online. I know I I put in like a little snippet in like our trip when we went out there, but I'll post the full video so that way you guys can see what that entire room looked like. It's that's cool. Really, really neat.

Adam 24:52

I'll add it to the blog on our website too when that when that uh I don't know, I'll find somewhere. And maybe not the video because it's kind of hard to put videos on there, but I'll put the pictures on there. That'll be cool.

Dedra 25:02

So then, of course, after the tour, um, we also had to eat. Oh yeah. The the restaurant that we went to that was highly recommended by our friends that had been there before, um, it was 21st Amendment. And we actually, because it was so close to our hotel and we really enjoyed it, we went there twice. So by the time, and it was just right around the corner, so it was about nine o'clock by the time we got to 21st Amendment, and it was cold. It was actually cold. I remember checking the the temperature on my phone and I was like 48 degrees. Holy moly! You know, for us Phoenicians, anything like below 60, forget it. But I was just like, I'm not that cold, I'm not that cold, but like legit, I had like snot that was starting to run, and I was like, and I was like, no, I'm not cold. This is perfect.

Adam 25:52

Oh man. But we go in there and we get there like at nine o'clock and it's all closed for a private event at 10. And we're like, all right, well, let's try it out. We go inside there and it is jam-packed. There's not one seat to give in the entire place.

Dedra 26:09

A huge place. I want to say maximum occupancy was probably like what 45.50. Yeah, I want to say.

Adam 26:17

In a good day, yeah.

Dedra 26:19

But yes, and that's inside. So outside, there was actually, I want to say, like four tables out there, four picnic tables. And when we walked in, it was just like stuffy and dark and crowded. And we had both of our kids with us, and we were just kind of like, oh, yeah, this isn't a place I really want to be at with our kids because they're just not gonna enjoy it. Um, and I didn't want to be in there with how stuffy it was because it just felt like once we walked out, I felt like, ooh, my clothes feel wet. That's from being in there. So we ended up just sitting. Thankfully, they um because they were closing at you know an hour after we had got there, they were nice enough and they let us sit on the picnic tables outside.

Adam 27:01

At 48 degrees, they were like, Yeah, you want to sit out there, go ahead. And it's raining.

Dedra 27:05

We're just like it was sprinkling. Yeah, but I appreciated that because we weren't stuck with all the loud people inside and it wasn't hot and stuffy. It was actually like cold, but it was refreshing cold. So I definitely embraced it because I just knew I was like, Man, when we come back to Phoenix, it is we're not gonna get this for a long time. So I soaked it all in and I sucked it up and I was like, it's fine, it's great.

Adam 27:32

I think it said that that was actually a place that John F. Kennedy, he lived in a place like in the building, like right next door to that place. I think one of the tour guys said that. And I was like, Oh, that's pretty cool. You know, and 21st Amendment, I'm not exactly sure how long it was there. I think it said on the sign it was like 1933 or something like that. I'll have to I'll I'll have to fact check that. But it was been there for a really long time, and we were just like, I know we know you guys are gonna try try to close. We're just grabbing a couple beers and we grabbed a pizza. It was like a margarita pizza, but we put half uh pepperoni on half of it. And that late at night, for how busy they were was a great pizza. I mean, that crust was like perfectly cooked, it was like nice and crispy, and it was so good.

Dedra 28:20

The one regret that I do have is because I'm also like the wing, the wing and fry person. Um I didn't get I didn't order the wings, but the second time that we went back, I wanted to get the wings, but it was just I felt like it was way too late to be eating, so we had just went there for drinks anyways.

Adam 28:39

I I tried. I actually asked when he went to the bathroom, and they handed us the menu that had had some beers on there, and we got pretty much the same thing that we had the the night before. There was uh just a couple couple of good ones that were on there, and but it was like I'm like, hey, I'm like, we we did like stuff all day long all around the city. We get back to the hotel room, and I'm like, let's just go check it out. Let's go, let's go over there. And we walked over there and you you needed to go to the bathroom like right after we got there. And I was like asking the guy, um, and I tapped the menu, he's like, our kitchen's closed. I was like, ah, I'm like, man. So no wings a second time. But we did have a couple drinks, and that was fun.

Dedra 29:23

Yes. And then afterwards, I think that was when was that the same time that we attempted to go check out cheers?

Adam 29:29

No, no, that was a different night. But we tried to do that also, and that was another one where it said it was open online and we walked over there. It wasn't a very far walk, and we get there and we're like closed, you know, and it was like, ah, come on. So we took a picture in front of it anyway. Wait, why not, right?

Dedra 29:45

Skunked out there. So I think because it was, I think that was the Sunday. That was a Sunday night. And I think they were just maybe a little slow, so they decided to close just or close early, which I mean I probably would do the same thing too. Yeah. But it was just a real bummer, you know. But we're yeah, we were able to get the picture of the sign and then going down the stairs. We even like went partially down the stairs and looked in the window, and we could tell like the workers were in there.

Adam 30:10

There, there was people there. They should have let us in.

Dedra 30:13

I felt like they were like, hey, we're drinking over here.

Adam 30:16

Oh, and that's another thing that we were trying to do as we were walking around and and just listening to people and stuff is like I wanted to hear somebody say, Hey, I'm gonna go get a Boston Laga. You know, I wanted that Massachusetts, that good Boston accent. And uh there's just such a array of people there, especially because of the colleges. Yeah, I just couldn't find anybody to get that action. I think I saw one construction guy was walking across the street, and I'm like, oh, did you hear that? Did you hear that? He did it.

Dedra 30:45

And then there was that other lady inside CBS too.

Adam 30:49

Oh, yeah, yeah, that's right. Yeah, she kind of had that. She's going to town and maybe a couple ladies sitting at one of the like the train station or something that we were at, and you're getting, I think they're, I think they're talking like that.

Dedra 31:03

Oh my gosh, such out-of-towners.

Adam 31:06

I know. And if we go to the south, we're not gonna be looking for anybody that has a southern draw. We're gonna just be like, that's just normal. But hearing somebody talk with a Boston accent, I wanted to hear that so bad.

Dedra 31:16

I think it's just because it's not very common. We don't get that a lot in Phoenix.

Adam 31:20

Yeah, and people lose that accent I feel when they move away, also. Even people that I know there. I I knew a guy from Maine that kind of had it, and but he he he was lived in in Phoenix for a while, and uh he was a contractor, and sometimes he said some things, and I'm like, oh, oh, I I think I heard it. But all in all, Boston Beer Company, uh Sam Adams, it was a I mean, it's a classic. I mean, for craft beer, they all they were at the fr uh forefront of the craft beer movement in America. And I mean, uh I drank lots of it in my day. I mean, that was one of our go-to's for many, many years. I saved their bottles when I was home brewing, and I I I used their bottles almost exclusively on all the beers that I made at home, too, because I could crimp the the uh the lids on. They had not the twist-offs, and oh my gosh. Such a great brewery. I love it.

Dedra 32:18

And this was just a small portion of our Boston trips. Um, just of all the other different places that we went to and tried out food and beer.

Adam 32:28

I can't wait to talk about it. But for today, thank you everybody for joining us. As always, we love doing this completely our passion project. Cheers, everybody. And really, when we really think about it, it's uh we do this because of our love for craft beer. We love it. We want to bring other people to I'm not even gonna say the dark side. We want to bring everybody to our world and enjoy this as much as we do.

Dedra 32:58

To the craft side.

Adam 33:00

To the craft side.

Dedra 33:01

Yes, yes.

Adam 33:03

I love this woman.

Dedra 33:05

Yes, I did something right.

Adam 33:06

You always do things right, but that is true. Great, great brew breweries out there. The craft beer community is really what we want to bring up, to show it, to to actually bring to the table for everybody, and uh, we hope that you guys enjoy the joy journey with us because we're gonna be here, and I hope you are too every week. Subscribe, five stars, Instagram, you know, you know the drill. Love you guys. Cheers.