Two Tempe Breweries, Giant Wings & Barrel-Aged Surprises - Hundred Mile & Catalyst

Episode 16 - We crossed the Phoenix Valley for a Friday afternoon brewery adventure at Hundred Mile Brewing Company and Catalyst Crafted Ales, and apparently decided that starting with a 12% triple hazy IPA on an empty stomach was a perfectly reasonable idea.

At Hundred Mile Brewing Company, we tried the Blood Hawk triple hazy IPA, West Hawk American IPA, Desert Neon New England IPA, a peanut butter stout called Hey Buddy, and several other beers. We also ordered shrimp tacos featuring some controversial pineapple, the Mayor chips, and buffalo wings so enormous that we have questions about the chickens they came from.

Next, we headed to Catalyst Crafted Ales, where Dedra slowly enjoyed a New England hazy while Adam and Randy discovered an unexpectedly impressive collection of barrel-aged beer. We sampled Vanilla Reality, The Standard, a barrel-aged Belgian-style ale, the Mobility Scooter barleywine, and more. Dedra also found a dangerously delicious margarita slushie that became even more appealing after she learned it was around 10% alcohol.

Join us as we explore two Tempe-area breweries, debate pineapple in tacos, investigate barrel-aged bottles from across the bar, and witness Dedra’s gradual transformation into a barrel-aged stout drinker.

Cheers everyone!!

Transcript

Adam 0:00

Hello, this is the Adam Adidra show, and we got another one from East Side of Phoenix. Drink some great beers. Hundred Mile Brewing Company is where we headed to. And uh first off, cheers. Our beer. I've I've been staring at this and I'm getting really thirsty.

Dedra 0:19

And it's uh a beer brought to you by Treehouse Again.

Adam 0:23

Sorry, we got a bunch of them. I just really like them. This one has a cool uh label, it's like an orange lollipop. It's called Orange Super Treat, which is an American double IPA with oranges, and that does give you like an orange punch to that, doesn't it?

Dedra 0:41

It does. I feel like it's a very good summer beer. I like it. It's refreshing.

Adam 0:44

I have a second sip right here.

Dedra 0:46

And while he takes a sip, I just wanted to point out my shirt today. Yes, it is Christmas because it's Christmas in July, and of course, it's brought to you by Dixon along with my hat. Um, my shirt is the Clark.

Adam 1:01

Oh, yes. Clark Griswold from Christmas Vacation. It's so perfect. Do you know what? When I bought it for you, I don't think I put that together. I was like, oh, Christmas lights.

Dedra 1:12

Well, what did you think was on there?

Adam 1:15

I said Christmas lights. I just didn't know it was called the Clark. And once I found that out, I was pretty excited about it. It's a great name.

Dedra 1:24

And what I really like about this is this is actually, I think I want to say this is my first long-sleeve bamboo shirt. And perfectly, like since it's July and we're in Phoenix, perfectly comfortable wearing this indoors.

Adam 1:39

Yeah.

Dedra 1:40

I was gonna say outdoors, but we've had some monsoon activity, so I don't know if it'd be too comfortable wearing it outdoors. Yeah, and if I look up the humidity.

Adam 1:49

Yeah, if I look up, it's the ceiling. I'm pretty sure we're indoors, right?

Dedra 1:54

You really had to fact check that.

Adam 1:56

Yeah. Yeah, it's Burndoors. Oh, yeah, we can go. This is honestly a great beer. I'm wearing Dixon 2 in my stone brewing hat, which is fairly new.

Dedra 2:12

Um your flannel is not a long sleeve bamboo.

Adam 2:16

No, it's a long sleeve. And I was trying to read the name of it.

Dedra 2:18

Hold on, let me fact-check that. Yep, it is indeed a long sleeve.

Adam 2:26

Nice. I'll give you that one. Um, but uh this past weekend we went to Hundred Mile Brewing Company and had a heck of a time. I mean, we we and it was a long drive to get out there. I think it was like 60 miles one way, and we just wanted to hit some breweries over in that side. And today we're gonna be talking about two of them.

Dedra 2:48

Um, what was really nice and special about this day was it was on a Friday, but it was the weekend of the 4th of July. So you and another friend of ours, you guys were both off that Friday. So we made plans. We're like, hey, we've got Friday out. Well, you guys have Friday off. Um, let's go out brewery hopping on on a Friday, you know. And normally you're working all day and working hard. So I thought it was a great way to spend a Friday, Friday afternoon brewery hopping and eating delicious food. Oh, yeah. It sure was. It was amazing.

Adam 3:23

Yeah, we had a heck of a time.

Dedra 3:25

A little bit of a drive to get out to 100 mile, but it was worth it because there's really not a lot of stuff on on the west side. So we know that we're gonna have to travel at least a good 45 minutes to an hour to get out to someplace that's gonna be really good. Um, and to places that we haven't tried yet. So 100 mile.

Adam 3:43

That was the phone.

Dedra 3:44

100 or 100 mile.

Adam 3:46

100 mile.

Dedra 3:47

Okay. I was like trying to be proper and I was like 100.

Adam 3:54

It could be any number of hundred.

Dedra 3:56

Excuse me, sire. Do you know where 100 mile is?

Adam 3:59

Did we just do sire last week? Did we? Yes, we did.

Dedra 4:04

All right.

Adam 4:05

So uh went to 100 mile, and first thing you notice, it's like it's right off the freeway. You can kind of see they have this big uh tower out front, see the hundred mile logo on it or their their name on it, and get off the freeway, and then you're like at a hotel, and you're like, where the hell did it go? So you we like pulled into this hotel parking lot, kind of like went creepy slow.

Dedra 4:30

You really had to go slow because it's just it's just a weird shape, and it's a tight parking lot with speed bumps, like anybody's gonna be speeding through there. It wasn't a straight parking lot, it was like round, but there was parking in the middle. So if you can imagine trying to get through both sides, it was actually pretty tight.

Adam 4:48

And it was a hotel because remember the lobby was off to the right, so you'd be like checking in if you went that direction.

Dedra 4:54

Yeah, it was it was kind of an odd parking lot. So we get past that part, and we're still looking at GPS like, do did we turn too fast? So we just kept going. And we're like, oh, okay, keep going, keep going. And then we got super lucky, found it. Front row parking next to two handicapped spots. I got the last front row parking spot next to a tree. Yeah. I mean, I didn't get any of the shade from the tree, but I I took like it matters nowadays anymore. Well, yes, because when it's 115, you want some sort of shade.

Adam 5:32

Very true.

Dedra 5:33

Just your car raw dogging it out in this.

Adam 5:37

But that that place was cool. So we walked in, really neat building. You see on the right side of the building, like before you even walk in, they have all these windows, and that's where all the brewing equipment was. And on the left side, it was all just like a giant patio. So we walked in like right in the middle of that. And I'm thinking that patio, when it's cooler outside, is probably really neat to hang out on. Um, that was absolutely yeah, really neat.

Dedra 6:02

So when you walk in, again, like you said, there's all the brewing equipment off to the right, but right in the center, it was kind of awkward because with that being our first trip, like we were expected to be greeted by a hostess, somebody, a podium stand, nothing. And there was just like these big cigar lounge smoking chairs all over the place when you first walk in. And then there is a bar, but that was full. So then if you look left, it went down. It was like a long, narrow building. So we walked left and there was a second bar over there, um, along with a lot more just tables and high top tables. So we sat down at the bar, kind of unsure if it was if anybody was there or if it was even open, because nobody was there behind the counter or sitting at the counter. So we sat down apprehensive, and then a guy came around and was just like, Hey, how's it going, guys? And we're like, oh, all right, you can serve us here, right? We can order.

Adam 6:54

We're like trying to squint at the tiny screen that's across at the other bar, like you could definitely tell that that was our first time there.

Dedra 7:04

Everybody walking in were just like, noobs. Totally. So once we got hunkered down at the counter, um, it was really cool because I was kind of torn between two different beers that I wanted to order. And Adam, genius man that he is, he was like, you know what? Get her both. She's gonna get the West Hawk American IPA, and she's also gonna get the New England IPA, the Desert Neon. And I looked at the bartender and then I kind of looked at Adam because I was the driver.

Adam 7:36

I got 10 ounce beers. I didn't get full ones.

Dedra 7:40

But still, I was just, I kind of looked at the bartender and he poured them both and brought them over to me. And I was just like, oh, so you can do that. I don't know how often they do, but I was just like, wow, all right. I guess I'm coming back to this place. Now I know if I'm ever stuck between choosing, you know, between two, get them both. Get them both.

Adam 8:02

Mine I was a little afraid of because we didn't need anything for the day yet. We just headed straight out and we're like, we'll get some food while we're out anyway. And I got one called the Bloodhawk, which was a triple hazy IPA at 12%.

Dedra 8:16

That's it. Oh my gosh. And I was like, okay, so this is how we're starting the day.

Adam 8:24

Oh, it got worse and worse. Or better and better, I guess, depending on which way you looked at it. From my perspective, it was great. But it was like a red-colored beer. I didn't expect that. And it said it was like a hazy. I thought it was a little bit more clear for a hazy, and I was like, this is a 12%. So I we took a sip of or I took a sip of mine, and I'm like, that's not a 12% anchor. 12% is heavy. I mean, that that is really heavy. Usually you get like a little bit of a bite with that one, or it's a bar-aged stout or a barley wine, something like that. Nope, not this one. This one was just it was pretty clean. I mean, you could tell it was pretty viscous, so you could tell it was it was pretty thick. It was gonna get you. It was gonna get you, yeah. But it was like one of those dangerous ones, too.

Dedra 9:08

Yeah. Especially on an empty stomach.

Adam 9:11

I got it, and hey, I I'm I'm still here to talk about it. But we got some food too, so that was that was the focus.

Dedra 9:19

So my Westhawk, the American IPA, was at 7%. And then the second one that I had was the Desert Neon, the New England. That one was just over 6%. That was 6.1%, actually. And I enjoyed them both. And I was really glad that you had ordered both of them for me because then I could sip them both side by side.

Adam 9:38

So our friend of ours, he got he got a flight, and I can't remember exactly what he got except for one of them. And I think he got the 12% one that I got, but it was a stout, and it had almost no information on the menu when we were looking at it, and it was a peanut butter stout, and it's like we're drinking it like this pe do you taste peanuts in here? Or do you taste some? What is that? And I think he had to look it up on Untapped to actually figure out what it was, but that was a great beer.

Dedra 10:04

That was very good. That was good.

Adam 10:05

Oh my gosh. But we did want to get food too, and actually, I think the reason why we started at that place is because they serve food also, and uh heard good things about it. Actually, it was on a TV show um called uh Checkple.

Dedra 10:20

Check please on channel eight PBS.

Adam 10:24

It was uh yeah, PBS show, and it was strictly that or that particular one is about Arizona restaurants. They have uh they just do um similar things, I guess, that we do. We're just rating it and talking about the food that we had, but yes, actually competition, yeah.

Dedra 10:41

Not at that level. I mean, it's hosted by chef Mark Tarbell, so he might be a little bit more professional than us. Um, but yes, if you guys ever are curious, it's on channel eight and it's called Check Please. And that's literally just what they do. They have uh the host and then three people. All three people recommend a restaurant, all three go at different times, they come back, they air the show, or they film the show, and they just talk about their reviews, they talk about drinks, any appetizers, the main course, and then if they ended up with dessert or anything like that. So I really love that concept because that actually has helped us or it has introduced us to a lot of new food places as well.

Adam 11:20

Yeah, absolutely. And if you're not in Arizona, I don't know what to tell you. Maybe look it up online. I'm sure it's somewhere. You can find anything nowadays.

Dedra 11:30

Yes.

Adam 11:31

But uh we got some shrimp tacos, came with three shrimp tacos, and they didn't, if I remember correctly, it wasn't like big old pieces of shrimp in there. They like chopped it up with everything else, didn't they?

Dedra 11:44

Yeah, that was kind of interesting. I was expecting and hoping it to be whole pieces of shrimp, but I mean that was just my press personal preference.

Adam 11:50

Yeah, and you know what? I wasn't mad at it because you know what, you got a little bit of shrimp with every bite, and it was mixed in with all the other toppings in there.

Dedra 11:57

And pineapple, I was like, my favorite parts.

Adam 12:02

Well, you get an al pastor taco, you get that pineapple inside of it.

Dedra 12:07

I don't get those. You get those.

Adam 12:10

I get those and I enjoy them.

Dedra 12:11

I don't know why. I'm just and I'm also not a pineapple on pizza person. I just don't like hot pineapple. I've always had pineapple cold, and I just eat it by itself or maybe as a garnish and a drink. But either way, like I've just and then I get it on my food and it just I don't know. I'm just that's just not for me.

Adam 12:33

Oh man, I like it. It was good. Those tacos were great.

Dedra 12:36

So once I had seen, I took that first bite and I was like, ooh, I wasn't expecting sweets with my shrimp taco, you know? So I was like, mm, sweet. So I looked in there and kicked out the few pieces that I could see and left them free.

Adam 12:50

Yeah, I was I just went after them too. None of it went to waste, I'll be honest.

Dedra 12:56

So other than the shrimp or other than the um pineapple and the shrimp tacos, it wasn't bad. It wasn't bad. And again, um shrimp can easily be overcooked quickly, and it was not overcooked there. Thank goodness.

Adam 13:09

And it was always chopped up too, so it was kind of hard to get like a full bite of it, also.

Dedra 13:13

But it was still really good. Yeah. Um, and then we also got an order of wings, which, of course, love wings.

Adam 13:19

They were big, holy crap.

Dedra 13:21

I was about to say, I was like, man, the the chickens that these legs came off of wings? Or I okay, wings, but not with how big they were. These suckers were huge.

Adam 13:38

Yeah. And it was good. It was like we got just like the buffalo sauce. And the only thing that I didn't really care for as much, which I could see that how a lot of other people would like it, but it had uh blue cheese crumbles on the top of it, also. But it um they were just good, meaty, oh cooked all the way through. Oh, they were so good.

Dedra 13:57

Well, you want your wings cooked all the way through.

Adam 13:59

Yeah, otherwise you can almonella or E. coli or whack, I forget the difference.

Dedra 14:05

But you end up with a bad stomach tomorrow.

Adam 14:07

Very true. But sometimes, you know, when they're like that large, it gets kind of like rubbery almost in the inside. And these ones weren't like that. It was just perfectly tender chicken.

Dedra 14:17

They were very, very good.

Adam 14:19

I think that stole the show for the food that we ate. I mean, even shrimp tacos.

Dedra 14:23

Oh, for sure. Those are good. The wings had me before the shrimp tacos did. Um, but I just wish like they offered like a dry rub, and that's again another personal preference. I like a lot of the spicy dry rub, and that's all because of Crazy Mike's wings. Um, I was introduced to dry rub wings for the first time, and I've always just been a buffalo like hot sauce person. And the first time having uh Crazy Mike's, it was just a lemon pepper dry rub. And I never been a lemon pepper person at all. And I tried it and I was like, wow. And I was like, this dry rub thing, this might, they might be onto something.

Adam 15:02

Yeah, and it was spicy lemon pepper. I don't know if you remember that.

Dedra 15:05

I don't. It was a while, a while ago. Um, but since then we've discovered their Crazy Mike's hot dry rub. Yeah. And that, that's my like when you have wings and they're dry rub, that is my that's the bar that's definitely been set by Crazy Mike's.

Adam 15:24

And so far, everybody's been underneath that. Those wings are great.

Dedra 15:27

Although the wings at booties are not bad either. They're not, they're not as thick and as meaty as Crazy Mike's, but I think booties would be a really good second contender on that. Yeah, yeah. But anyways, going back to 100 miles, if they if they if they had a dry rub, I don't know. That that's that would be some stiff competition for Crazy Mike.

Adam 15:50

So the one thing about dry rub and the reason why I like it so much is because it stays hot. So in the occasions that we got it, especially if you take it to go or get it, you know, and eat it uh at a different place, there's a lot of times we get sauced wings where the skin gets kind of chewy. Oh, yeah, and just it cools off faster.

Dedra 16:09

It just gets kind of weird.

Adam 16:10

Yeah, but the dry rub ones seem to stay hot longer and just that even after you get them to wherever you're going to eat them, it's I mean, they're still crispy, they're still oh man, you can tear them apart, you get that steam that comes. Oh man. Oh yeah, still good.

Dedra 16:26

Oh man, I could go for some crazy mic swings now.

Adam 16:29

So the third thing we ate there, oh yes, what our friend ordered was the chips.

Dedra 16:34

The mayor chip.

Adam 16:36

Yeah.

Dedra 16:36

Mayor. I'm terrible with names, but it's the mayor of Tempe. It's his appetizer that he goes and gets there whenever he goes there. And they named it. Yeah. They named it after him.

Adam 16:51

Oh man. But yeah, and that's one of the things that we saw when they featured that on that Chuckpleas. Chuck please, yes, thank you.

Dedra 16:59

I can't remember because it comes out with a sauce. And I can't remember the sauce, like a dipping sauce that it comes out with. Do you recall what that was?

Adam 17:06

It was two different types, and I don't remember exactly. No, but it was two different dipping sauces. Why am I thinking that it's like a beer cheese? But I know that's not right.

Dedra 17:15

I think it's because the wings stole the show, and we're just kind of hung up there.

Adam 17:20

Very true. Those wings were good though. Oh my gosh, I enjoyed those. But I got another beer after having the 12%. We got that. That peanut butter stout was called Hey Buddy, by the way. Yeah, and it was just a it was a really good stout. And I think it was like it was with collaboration on some society, and I don't remember exactly what that was either. Again, I didn't order it, but it was so good. There was a second stout they had called like burnt embers, I think it was called. That one I didn't care for as much. It had a really smoky flavor that I didn't, I don't know, it was just left like that smoke flavor inside your mouth after you got done with it. Not bad at the start, but it was that after flavor that I didn't like. Um, and I just got like a small taster of that one.

Dedra 18:06

So it tastes like the way you smell when you come back from camping.

Adam 18:09

Yes, exactly. That might even be better. It's almost like an ashtray kind of taste afterwards, or like the next day after you smoked a cigar and you wake up in the morning like still tasting it. That's what I kind of felt like I got with it. But at the beginning, it was it was pretty solid. It's just afterwards you get that that lingering flavor that I just didn't care for as much. And then another one which was okay, it was another uh hazy IPA called peach za. So it was I it was supposed to be like a peach-flavored New England hazy IPA. Um, I gave you some of it too. That peach flavor was I felt like nowhere in it. And I would assume that that type of fruit is kind of hard to get inside the beer. Uh peach, I mean that you don't see those very often, do you?

Dedra 19:00

No.

Adam 19:01

Do you remember it at all?

Dedra 19:02

I do not.

Adam 19:03

Okay, it wasn't very memorable, I guess. But it was a good start to the date, and we're like, okay, what's next?

Dedra 19:10

Now that we got some food in us, Adam's had three beers, I've had two.

Adam 19:16

Well, again, you were the driver this time.

Dedra 19:17

That we went on to the next place, and we actually have been wanting to go there for a while because they did uh an event with Saddle Mountain, and we're talking about Catalyst. Um, Catalyst had a tent over at Saddle Mountain for an event that they had thrown, and I think it was for their it was uh uh I think it was it wasn't for the bravest because that was that really big one that was at the Goodyear Goodyear ballpark.

Adam 19:43

It was the first one that they did.

Dedra 19:45

So this well, this one was in their parking lot. Yeah.

Adam 19:48

Yeah, it was the first year they did it in their parking lot, the second year they did it in that big giant field. So it was the first visit for the Bruce for the Bravest.

Dedra 19:55

Wow.

Adam 19:56

Hmm, Bruise for the Bravest. Something like that.

Dedra 19:59

No, because I thought that they no, I feel like they've been doing that.

Adam 20:03

They could they maybe they did it other years, but I just remembered it was the year prior to when they had the big one.

Dedra 20:09

Right, right.

Adam 20:10

Yeah.

Dedra 20:11

Um, regardless, uh, they had a tent out there at Saddle Mountain in their parking lot. And I just, of course, you're gonna go through and sample all the beers at the tents and stuff that are there. Um, but I just remember coming back because Catalyst, surprise, surprise, had a hazy that I was like, oh my gosh, I'm just gonna stand around and hang out at I wanna stand around and hang out at this tent um and not lose my place in line because by the time I'm done, I'm just gonna get right back in line. We're not wasting time here.

Adam 20:42

Oh no.

Dedra 20:43

Because I was gonna drain the keg. So I was like, all right, get back in line. Um, oh, I don't want them going back with beer, you know, back to their brewery. So I was like, all right, Catalyst, it's you and me. Let's do this. Um, so that was actually our next spot that we went to. And over there at Catalyst, maybe it was the Paradise Valley New England hazy that I got there at uh the Saddle Mountain event. I don't know. That was a while ago. I doubt it, but it was a hazy. Um, I got the New England hazy. And by then, just having those two beers and all that food, I was and I was being weighed on the east side as well. I was like, I'm gonna take it easy. I was the driver. So I was like, I'm gonna let everybody else kind of really indulge over there at Catalyst. But I really did just take it slow and I just sipped on my my beer and I enjoyed it and just being able to sit there because it was kind of almost like an at an awkward time. It was like 2:30, three o'clock ish. So that's kind of like that time frame where they open, but people are just barely starting to get off work. So the place really wasn't that packed. I mean, there was probably a few, like a handful of people there, but there were all their retirees getting in there before all the young bucks like us come and take the place. Over. But walking up to Catalyst, it was beautiful. And again, it was just another one of those things that you could really see like once the weather cools off. Just having a beer and spending a lot of long, long time and a lot of beers there. Cause it was this that was the first thing that you walk up to is their patio and you go through this little short gate. And it's just it's covered with um well, not covered, but it's kind of enclosed by trees, big trees. And they have a mistress system out there and a ton of tables. So it really looks just like a really fun, fun place to go and hang out and just really spend, you know, a Saturday there.

Adam 22:37

Yeah, absolutely. And when we pulled into that parking lot, we were just like trying to search it because it was part of a strip mall, was like right on that inside corner, too. And we're like, where's it at? Where's it at? And we saw like, oh, there it is.

Dedra 22:49

Well, we're all busy looking right, and it was almost like, look left, stupid. Right there in the corner, that big area. Yeah, see the misters, and but it was cool.

Adam 23:01

We walked in there. Um, again, I love seeing the brewery equipment when you get inside of a place like that, and off to the left, they had this little short wall, and behind it was all of their tanks, fermentation tanks, and all their kettles and everything. Just, you know, that that just screams brewery when you're inside of a place like that. They had a long bar plus tables along the uh the outside also. And we just sat there at the bar because, you know, that's what we do, and that's the closest closest place to get a beer. It's gonna be at the bar typically.

Dedra 23:33

Yeah, and that's why I feel like we're gonna always get our best service is sitting right there at the bar, and plus you get the opportunity again for people like us who like to go to bars and sit at the bar and just talk, get to, you know, mingle with other people around that area, because it's not often that we're out that far in Tempe to, you know, go to Catalyst and see that side of that side of the world. Yeah, yeah.

Adam 23:54

And I was really surprised. So I got in there and I just grabbed an IPA just to have something to kind of sip on. And I think I can't remember, I think I got like a smaller pour of that. I didn't want a full thing because it was the digging up bones, which I talked about in another episode. They did that beer for the Smelter Town um beer festival anniversary, yes, their beer festival there. And it was uh made in collaboration for that festival there. They had it at Catalyst, um, since you know they're the ones who made it with them. And I was surprised that they still had it. So I was like, all right, well, give me a pour of that. And then I started looking at that menu, and I'm like, oh my god, they have like all of this barrel age stuff that I never even knew all this time. I never knew that they had all this stuff. So me and and uh our friend Randy were just, you know, hey, oh, what about this one? And I'll be honest, I think I remember the ones that I got and the ones that he got, but I'm gonna talk about four of them specifically. And I I it doesn't really matter if he got it or I got it. We were sharing the the sips anyway. But the first one I think I remember getting was called Vanilla Reality. And do you remember the bottle of that kind of looked like the ready player one and it had like all the colors that said vanilla reality, and that was uh barrel age stout, so that was pretty cool. They had one called the standard, which I think Randy got that one. That one, that one was really good. And as if that's if that's their standard, I mean the standard was what it which was really up there. They had a uh Belgian quad that I got called um uh I think it was this a barrel aged Trappist, is what it was. And that beer was good too. I mean, um, I'm not I haven't always been the biggest fan. I'm growing into the the Belgian beers that you know, the quads, the doubles, the triples, all those. This one was it was good and tasted very true to style also. And there was a barley wine also.

Dedra 25:59

I didn't mean to interrupt on you on that one, but I just took a step on my beer and oh, that was good. That was very good. It was called well, that was almost involuntary.

Adam 26:10

It was called uh mobility school scooter. Schooler? Um it was called a mobility scooter, and that was a really good barley wine, also. And I I I know we got other tasters, but those barrel age drinks, I'm just gonna call all four of them were barrel age, they stole the show for me. I mean, I know that you're not the biggest family, yeah. And so they had a bunch of stuff to go to, and they had a cooler behind the bar, and I'm like trying to get binoculars to go and like look at them. Of course, it's on the other end, not the s side we were sitting on.

Dedra 26:40

But it was a little skinny cooler though.

Adam 26:43

It was, yeah.

Dedra 26:43

It wasn't like a normal um one that's on the other side or the opposite end of the brewery. There was like the opposite end of the bar where we were sitting, but it was also behind the counter. Yes. So there wasn't really like an access point where you could get to it and be like, you know, ease of, oh, I'm gonna get this one. Oh, they have this, and just be able to go and fucking grab what you want. Um, but before you get there, I do want to say that our bartender, she had seen that I was just drinking the one and I was drinking it slowly. And we had brought up the slushy machine because they had two slushy machines, and they were actually, I think, both margaritas. There was one that was just like a standard margarita, like a lime, and the other, I think it was pomegranate now that I think about it.

Adam 27:26

I thought it was a seltzer that they made into a slushie. I could be wrong.

Dedra 27:31

I don't remember. It was pink, which was deceiving because that's always gonna be not like a not like a Starburst pink, kind of like a a darker, like a reddish pink color, like almost like a red starburst. I don't know why Starburst has such good colors. To identify, yes, this is Starburst yellowish orange.

Adam 27:51

They had an orange one, and it kind of look like that, I guess.

Dedra 27:54

But I wasn't a fan of the reddish slushie, but just their regular margarita. She just gave me like a little small pour of each. And I could really go back and have that margarita slushie. And I'm not, I'm usually just like an on-the-rocks person for margaritas, no salt on the rim, but I don't know what it was about their their margarita slushie. That was really good. And I think, well, maybe because it was like 10% alcohol. Was it that much? Yes, or a slushie, and that kind of reminded me of Sana Sauna's.

Adam 28:25

Oh yeah. And but we got back there.

Dedra 28:28

No, not yet. We need to. Um, but just I remember just sipping on it and she was like, Oh yeah, there this one's 10%, this one's blah, blah, blah. And then after she had told me it was 10%, I'm like, oh, that's why this one tastes so much better.

Adam 28:43

So you have how you do after a full cup of that.

Dedra 28:46

Yeah, I don't think so. That's one that you're definitely gonna want to sit there, or at least I would, I would definitely sit there and sip on that for sure.

Adam 28:53

Yeah.

Dedra 28:54

This would this is actually probably ideal slushy margarita weather.

Adam 28:58

So yeah, truly it is. I mean, it'd melt like right away, but hey, it'd be good in those first few sips. I wanted to see the the bottles too, um, behind the counter. They wouldn't let me back there, which you know, probably for legal reasons or something, security reasons. They she's like, Oh, I'll just bring them over to you. So, like three trips later, she's still like bringing these bottles, and I got them all lined up, and I'm like, I wanted all of them. And from because like from the behind the counter, like we were just talking about, I think all of them had like little minuscule writing on it. Couldn't see any of it except for the one that said the standard. I knew which one that one was, but I ended up taking one home, and uh yeah, it was uh that was a numbered release. So they I think they only did like a hundred bottles or something, and I got like numbered 31 out of 100 in that series, so I can't wait to to crack that open one of these days. And the thing about stouts, I mean, you can just sit on them and just wait for that right opportunity to to just have it, and of course, in order when you have it, you gotta share it with people. So that's the plan when I get that opportunity.

Dedra 30:06

Actually, update by the way, I am starting to get into these barrel-aged stouts a lot more than from when we first started this show. So there's been a actually a a few barrel aged outs. I don't know them by name. Um, but I actually did come across some barrel aged stouts, and I'm starting to now like, oh, hey, what'd you get? And I'll just, you know, take a sip from it, which I mean, I know how much you love yours, so I'm pretty sure you're like, oh yeah, yes, here, try this.

Adam 30:35

I love sharing my beers. I don't mind.

Dedra 30:38

I figured it'd be like, no, get your own pore, get your own sample, get your own flight.

Adam 30:43

It begins.

Dedra 30:46

I'm literally crossing over to the dark side. Yes.

Adam 30:50

Dark stout side.

Dedra 30:52

I'm crossing to the stout side.

Adam 30:54

I love it. But that was um, I mean, great, two great places that we ended up hitting. And I mean, two breweries. Hey, you guys are getting a twofer also. We had 100-mile brewing and cattle is crafted ale's. Both of them were solid places, got some good food, got some good drink, and uh got to spend some good time with a good friend, Randy, love you, brother. And that was a good time. I loved it. Randy, love you more. Well, cheers everyone, and uh thanks for spending this time with us today. We got plenty more, and just tune in because I can't wait to talk about the rest of the game.

Dedra 31:35

Hopefully, we were entertaining enough for you.

Adam 31:38

Oh yeah, and that was so good. Last drink. Woo man.

Dedra 31:43

And please, if you're ever near or in the area, go check out 100 mile, go check out Catalyst.

Adam 31:49

Oh, yeah. Or if you have somewhere else that we s we missed, tell us about it. Reach out to Deedra on uh Instagram, she's always on there or on YouTube. We'd love to hear from you. Cheers, cheers, everybody.