On this episode of the D2D podcast, you'll find ample joy, laughter, anecdote...and beer.  Pay close attention for all of the mentions of delicious food and drink (links provided below), and please support all of the amazing people and places mentioned in this podcast.  Really, it's all incredibly good stuff.

In preparation for judging the "Battle of the Brewz" at The Commons at Franklin, Greg purchased several bottles of disparate brew types, nuzzled in next to Jen and the recorder with clean beer goblets and several printed tutorials on beer tasting (...check out ratebeer.com, craftbeer.com, and beeradvocate.com...), and let the  not-entirely-perfect pours commence. (Note: The competing breweries were North Country and Timber Creek.  The other judges were from Lavery Brewing.  (These fine establishments and people will be featured in next week's D2D pod!)

First up was Southern Tier 2XPRESSO (...yinz guys gawt expresso?  How baht a mawkeeawdoh? It was ruhl good!...).  Actually, I'll let the folks at Southern Tier do the talking, "Our 2XSTOUT is considered by many to be a perfect milk stout. We started with that in mind, and added espresso beans and lemon peels for a true Italian style pick-me-up. The result is a stout so black, so rich, so creamy, it’d be at home in a café along a cobblestone street in some neighborhood in Rome. Yet, it’s beer."  

Greg's assessment: I love this. It's ruhl good!  Jen's assessment: [contemplative pause] I don't dislike it. (Note: This is high praise from Jen for a stout.)

Next was Belgian Coast IPA by Green Flash (California, USA) and St. Frau Blucher...uh, Feuillie (Le Roeulx, Belgium), which was an entirely different beast than the dark, bitter, minimally bubbly beer with which we began.  Bottle conditioned, amber, with a stiff head that did not dissipate (...that's what she said...), and incredibly lively in the glass.  As with most Belgian style IPAs we've tried, this one leaned heavily Belgian rather than finding the balance for which we're consistently searching in this sort of fermented mash-up.  Jen loves big hops with big fragrances (e.g. grapefruit, flowers) and big alcohol.  Greg loves...well shit, Greg would drink anything...but Greg does love a good Belgian, and ultimately that is what this looked, smelled, and tasted like.  

So again, Greg's assessment: I love this.  It's ruhl good!  Jen's assessment: I like it. [contemplative pause] It's definitely sweeter than the previous beer.  (Note: Jen plucked out the distinct sour cherry flavor which was entirely welcome by both of us.  She also shares, in the podcast, that our tour and tasting at Brewery Ommegang, last year, opened her mind and palate to the complexity, variety, and joy of Belgians.  Plus, she has an Einsteinian palate.  It makes Greg extremely jealous.)

We then dove into the topic of barbeque, and the fact that the chefs at Union Pig and Chicken are making smoked meats that would convert a vegan Buddhist and cause PETAs entire executive board to literally dive into a vat of his barbeque. (Additionally, you'll find exceptional fried chicken, southern-style sides with a Sousa-the-sorcerer twist, craft beer, cocktails, and an extensive whiskey selection...as if one couldn't love this man any more.)

Greg's Assessment: I mean, holy shit.  Really.  And not just the brisket and pork, but also the chicken.  I've never experienced a piece of chicken quite like the breast I encountered there, and I'm not sure that I'll ever feel so amazed and satisfied.  Just go there.  Like fucking now.  Go. Jen's Assessment: Yeah, ditto that.

And for a little levity, we discuss a young Italian boy's disdain of uncomfortable mittens and a well-meaning Grandmother's ability to condition children with Autism to utterly fear the words, "I love you."  Oh, and Kate plays the role of Foley artist, providing a background of shaking spray paint cans (...listen for it, it makes me smile every time I hear it...), intrusive squeaks, and jingle bells.

How can you resist?

We present to you, "mmm...Beer Tasting."