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>> THIS EPISODE OF "BREW DOGS,"
JAMES AND MARTIN HEAD WEST TO
COLORADO.
>> WE'RE ON A MISSION TO MAKE
THE ULTIMATE WILD WEST BEER.
>> WE CALL IT THE NEW WILD WEST.
>> WE WANT TO MAKE THIS BEER
USING THE POWER OF THE SUN.
>> ALL THE SUN'S RADIATION
GATHERS AT ONE POINT.
>> I DON'T THINK WE SHOULD STAND
ON THIS SIDE OF IT.
>> YEAH. RIGHT THERE.
>> HO HO HO!
>> SCOTTISH BREWERS JAMES WATT
AND MARTIN DICKEY LOVE BEER.
THEY'VE BREWED THE STRONGEST
BEER IN THE WORLD, STAGED
BEER-INSPIRED PROTESTS, AND EVEN
BREWED A BEER AT THE BOTTOM OF
THE NORTH ATLANTIC. NOW THEY'RE
COMING TO AMERICA TO BREW
OUTRAGEOUS BEERS WITH THE
COUNTRY'S BEST CRAFT BREWERS...
>> YOU GUYS ARE CRAZY.
>> CHEERS.
>> RISK LIFE AND LIMB TO FIND
THE MOST BIZARRE INGREDIENTS...
>> THERE WE GO.
>> AND CONVERT ONE MILLION CRAFT
BEER VIRGINS.
>> I DON'T LIKE IT.
>> THIS IS "BREW DOGS."
>> DENVER IS HOME TO ONE OF THE
MOST EXCITING, DIVERSE, AND
HAPPENING CRAFT BEER SCENES IN
AMERICA, IF NOT THE PLANET.
>> THIS IS THE WILD [BEEP] WEST.
I CAN'T THINK OF A MORE EXCITING
PLACE TO BREW BEER.
>> FOR ME, OSKAR BLUES ARE SO
INSPIRING AS A COMPANY. I LOVE
THEIR DEVIL-MAY-CARE,
DON'T-GIVE-A-DAMN ATTITUDE.
I CANNOT WAIT TO MAKE SOME BEER
WITH THESE GUYS.
>> OSKAR BLUES IS LOCATED ABOUT
40 MILES NORTH OF DENVER. IT'S A
LITTLE HARD TO FIND BUT
DEFINITELY WORTH THE TRIP.
>> MARTIN, HAVE YOU GOT ANY IDEA
WHERE YOU'RE GOING?
>> IT'S AROUND HERE SOMEWHERE.
>> THIS ALTITUDE IS GETTING THE
BETTER OF YOU. OSKAR, WHERE ARE
YOU HIDING? IF YOU'RE HIDING FOR
MUCH LONGER, I'M GOING TO HAVE
THE BLUES. HEY, THERE WE
GO--OSKAR BLUES.
>> I FEEL A LITTLE BIT
LIGHTHEADED.
>> I THINK THE BEST THING TO DO
IF YOU FEEL LIGHTHEADED IS TO GO
GET SOME BEERS. ACTUALLY, IT'S A
CURE FOR MOST DISEASES.
>> OSKAR BLUES WAS THE FIRST
AMERICAN CRAFT BREWERY TO PUT
THEIR BEER IN CANS, KEEPING THE
BEER FRESHER AND LETTING YOU
TAKE IT PLACES A GLASS BOTTLE
JUST CAN'T GO. FOUNDER DALE
KATECHIS HAS NEVER BEEN AFRAID
OF DOING THINGS HIS OWN WAY.
THAT MAKES HIM THE PERFECT
PARTNER FOR JAMES AND MARTIN IN
THEIR QUEST TO BREW THE ULTIMATE
WILD WEST BEER.
>> HEY.
>> HELLO.
>> HI, GUYS.
>> AND YOU'RE DALE.
I AM DALE.
>> YOU'RE ONE OF THE
BEST-LOOKING MEN I'VE EVER SEEN.
>> SO I'VE BEEN TOLD. HA HA HA!
>> JAMES AND MARTIN, THAT'S NOT
ACTUALLY THE REAL DALE.
>> HOW ARE YOU?
>> MARTIN.
>> MARTIN, PLEASURE TO MEET YOU.
>> I'M JAMES. HOW YOU DOING?
>> JAMES, DALE.
>> DALE, THIS IS MY FIRST TIME
IN COLORADO, AND ALL I KNOW
ABOUT THIS PLACE IS THE WILD
WEST.
>> WE'RE PIONEERING IN OUR OWN
WAY. SO WE CALL IT THE NEW WILD
WEST. SOME FOLKS LIKE TO CALL IT
THE NAPA VALLEY OF CRAFT BEER.
>> ACTUALLY, COLORADO IS MORE
LIKE THE MESOPOTAMIA OF CRAFT
BEER IN THAT EVERYTHING STARTED
HERE. DENVER WAS FOUNDED ON
BEER, LITERALLY. THE FIRST CITY
GOVERNMENT WAS BUILT AROUND
LARIMER SQUARE BECAUSE THAT'S
WHERE THE SALOONS WERE. IN THE
1970s, WHEN MAKING YOUR OWN BEER
WAS STILL ILLEGAL, CHARLIE
PAPAZIAN, THE FATHER OF MODERN
HOME BREWING, BEGAN TEACHING HIS
CRAFT IN BOULDER, COLORADO.
GOVERNMENT AGENTS CAME TO SHUT
HIM DOWN, WOUND UP JOINING THE
CLASS INSTEAD, AND IN 1978,
JIMMY CARTER LEGALIZED HOME
BREWING. COINCIDENCE? ALMOST ALL
OF TODAY'S CRAFT BREWERS STARTED
AS HOME BREWERS. ONE OF THEM WAS
DALE KATECHIS, AND THE BEER HE
BREWED WAS DALE'S PALE ALE.
>> THE FIRST TIME I TASTED
DALE'S PALE ALE, I'D NEVER HAD
GOOD BEER IN A CAN BEFORE. SO I
WAS QUITE DISMISSIVE. I WAS,
"OK. YEAH. I NEED A BEER," AND I
OPENED IT, AND THE HOPS JUST
EXPLODE OUT, AND I WAS LIKE,
"OH, MY GOODNESS, SHOOT ME IN
THE HEAD AND CALL ME AMANDA.
THIS IS MIND-BLOWINGLY EPIC."
>> AND EVER SINCE THEN, HE'S
BEEN A WOMAN. AMANDA.
>> HA HA HA!
>> SO HOW DID YOU COME UP WITH
THE RECIPE FOR THIS?
>> THIS IS A BEER THAT I BREWED
IN COLLEGE IN A BATHTUB.
>> THIS BEER WAS CONCOCTED IN A
BATHTUB?
>> THIS BEER WAS GIVEN A JOKE
NAME, DALE'S PALE ALE, BECAUSE
IT WAS PRETTY AWFUL AT THE TIME,
BUT WHAT WE'VE ENDED UP WITH IS
AN ENORMOUSLY HOPPED MOTHER OF A
PALE ALE.
>> SAVED THE TOWN.
>> CHEERS.
>> THE FIRST THING YOU GET IS
THAT HIT OF HOPS.
>> ONE OF MY FAVORITES IS TO
OPEN UP A CAN OF BEER AND FEEL
HOPS BLAST OUT IN YOUR FACE.
HERE WE HAVE MY FAVORITE BEER
THAT WE BREW. IT'S CALLED
G'KNIGHT. IT'S NAMED AFTER A
FRIEND OF MINE, GORDON KNIGHT,
WHO WAS A VIETNAM VET, BREWER,
AND FIREFIGHTER, AND HE WAS
KILLED IN 2002 FIGHTING A FIRE
RIGHT UP NEAR MY HOME, AND THIS
WAS A TRIBUTE TO HIM BECAUSE IT
WAS A BEER THAT GORDON WOULD
HAVE BREWED. SO HERE'S TO
GORDON. SO HERE'S TO GORDON.
>> HERE'S TO GORDON.
>> TO GORDON.
>> FULL OF EMOTION. IT'S
INCREDIBLE. THANKS FOR LETTING
US TASTE IT.
>> FOR ME, WHAT'S MOST
FULFILLING IS MEANING BEHIND THE
BEER AND HOW DO WE ALL MAKE THE
WORLD A BETTER PLACE ONE BEER AT
A TIME.
>> ONE WAY TO DO IT IS WITH A
MIND-BLOWINGLY GOOD IMPERIAL
STOUT LIKE TEN FIDY.
>> IT'S AN EPIC IMPERIAL STOUT.
IT'S 10% ALCOHOL, AND IT COMES
IN A CAN.
>> YEAH. IF I SEE THIS IN A
SUPERMARKET, I THINK, "A CAN OF
BEER? WHY IS THAT? IT'S TEN
FIDY, PROBABLY SOME KIND OF
WEIRD RAPPER BEER."
>> ARE YOU SPEAKING ABOUT 50
CENT, OR 37 1/2 PENCE, AS I LIKE
TO CALL HIM BASED ON TODAY'S
EXCHANGE RATE?
>> FIDY IS AN ACRONYM FOR
"[BEEP] THE INDUSTRY. DO IT
YOURSELF."
>> IF THERE WAS EVER A MANTRA
FOR THE WHOLE CRAFT BEER
REVOLUTION, THAT IS IT. WHAT ARE
SOME OF YOUR OTHER FAVORITE
BEERS THAT ARE MADE IN THIS
STATE?
>> THIS IS ONE OF MY FAVORITES--
I'M A BIG HOP HEAD--MODUS
HOPERANDI FROM SKA BREWING. THE
MORE GUYS THAT DO A GREAT JOB
LIKE THIS, THE BETTER OFF WE'LL
BE. SO CHEERS TO SKA. ANOTHER
ONE OF MY FAVORITE COLORADO
BEERS--
>> THE GREAT DIVIDE.
>> HERCULES DOUBLE
IPA--WORLD-CLASS, EPIC BEER.
BRIAN DUNN, THE OWNER, HELPED ME
OUT IN THE EARLY DAYS WHEN WE
GOT STARTED, AND I WOULD CALL
HIM IN THE MIDDLE OF THE NIGHT
WITH QUESTIONS, AND HE ALWAYS
PICKED UP THE PHONE, AND IT'S
ONE OF THE REASONS THAT I FELL
IN LOVE WITH CRAFT BREWING.
>> CHEERS.
>> CHEERS.
>> AND ABSOLUTELY LOADED WITH
HOPS. FOR DOUBLE IPAs, THIS IS
AS GOOD AS THEY COME. IT'S AN
AMAZING BEER.
[TELEPHONE RINGS]
SOMEONE IS CALLING THE PHONE.
CAN YOU GIVE THE PHONE TO ME,
PLEASE? GIVE ME THE PHONE. GIVE
ME THE PHONE.
>> HA HA HA!
>> YES? HELLO. THIS IS JAMES.
HOW CAN I HELP YOU? I DO HAVE AN
AMAZING ACCENT.
>> HA HA HA!
>> HAVING TASTED SOME OF OSKAR
BLUES' FINEST AND FEELING
INSPIRED, JAMES AND MARTIN NEED
TO FIGURE OUT WHAT TO PUT IN
THEIR ULTIMATE WILD WEST BEER.
>> WHEN YOU THINK ABOUT DENVER,
COLORADO, THE WILD WEST, YOU
THINK COWBOYS. YOU THINK CATTLE.
>> WELL, THE SPENT GRAIN FROM
OUR BREWERY GOES OUT TO OUR FARM
AND FEEDS BLACK ANGUS CATTLE.
>> CAN WE PUT A COW IN THE MASH
TUN?
>> NO. HOW ABOUT WE SMOKE THE
MALT AND HAVE THE MEAT DRIZZLE
OVER THE GRAINS.
>> MEAT SMOKED MALT SO THAT WAY,
YOU GET THAT ESSENCE OF CATTLE
AT THE BOTTOM OF THE ROCKY
MOUNTAINS.
>> I CAN IMAGINE THAT MALT NOW.
IT'S SO SMOKY BUT IT'S GOT THAT
INTENSE BEEF CHARACTER COMING
THROUGH, AS WELL, AND THAT'S
GOING TO MAKE A PERFECT PORTER.
>> SMOKED PORTER HAS BEEN DONE.
>> NO ONE HAS MADE A MEAT SMOKED
PORTER.
>> I'VE NEVER MADE A MEAT SMOKED
PORTER.
>> MEAT SMOKED...PALE ALE?
>> THAT SOUNDS SO STUPID THAT I
QUITE LIKE IT.
>> HA HA HA!
>> IF YOU'VE GOT A PORTER, YOU
GOT TO FIND HARMONIES WITH THESE
FLAVORS. IF YOU'VE GOT A PALE
ALE, THERE'S GOING TO BE
CONTRAST, AND THESE FLAVORS ARE
GOING TO COME SHINING THROUGH
AND SMACK YOU IN THE FACE LIKE
THIS...
>> HA HA HA!
>> AND THE BEAUTY OF THIS, IF NO
ONE LIKES IT, WE CAN BLAME HIM.
>> MEAT SMOKED PALE ALE, THAT'S
PRETTY WILD WEST. WHAT ELSE CAN
THEY BLAME DALE FOR?
>> YOU GUYS HAVE CACTI HERE?
>> WE DO. WE HAVE PRICKLY PEAR
CACTUS.
>> COULD WE PUT THAT IN THE
BEER?
>> IT'D BE GREAT IN THE BEER,
AND I KNOW THE PERFECT PLACE TO
FIND THEM. IT'D BE A GOOD CHANCE
FOR ME TO GET YOU OUT ON A
MOUNTAIN BIKE.
>> THAT SOUNDS LIKE A DISASTER
WAITING TO HAPPEN.
>> YES. GREAT.
>> HA HA HA!
COLORADO IS FAMOUS FOR HAVING
300 DAYS OF SUNSHINE A YEAR. HOW
CAN WE INFUSE THAT INTO THE
BEER?
>> I DON'T KNOW HOW WE'RE GONNA
GET THE SUN INTO THE BEER.
>> MAYBE WE DON'T PUT THE SUN IN
THE BEER. MAYBE WE USE THE SUN
TO HELP US MAKE THE BEER.
>> THAT'S MY FAVORITE SENTENCE
EVER, QUITE NONCHALANT, "MAYBE
WE'LL DO IT, PUT THE SUN IN THE
BEER," AS IF YOU COULD, AS IF
YOU WANTED TO, YOU COULD JUST
GET A SPACESHIP, GO UP, "SUN,
COME ON. I KNOW YOU'VE DONE A
GREAT JOB OVER THE PAST BILLIONS
AND BILLIONS OF YEAR, BUT WE
WANT TO PUT YOU IN A CAN."
>> THE GUYS BRING IN THEIR CHIEF
ENGINEER DAVID DONNELLY TO HELP
THEM FIGURE OUT HOW TO ROPE THE
COLORADO SUN INTO THEIR BEER.
>> FIRST OF ALL, WE NEED A
MOUNTAIN.
>> WE'RE ALREADY PRETTY HIGH IN
DENVER.
>> WE'VE GOT 14ers HERE.
>> WHAT'S A 14er?
>> 14,000 FEET, MOUNT EVANS.
IT'S THE HIGHEST PAVED ROAD IN
NORTH AMERICA.
>> IF YOU'RE GONNA BE AT 14,000
FEET, THE AIR IS NOT GOING TO BE
AS DENSE. SO OUR BOILING POINTS
ARE GOING TO BE LOWER.
>> CORRECT.
>> SO THAT'S GONNA MAKE BREWING
EASIER.
>> HOW CAN WE USE THE SUN TO
HEAT THE MASH AND TO BOIL THE
WORT?
>> SOLAR CELLS.
>> IT'S BEEN DONE.
>> WE NEED TO DO SOMETHING
ORIGINAL.
>> YOU'RE GOING TO TRY TO BOIL
WATER AND MAKE BEER WITHOUT THE
USE OF A SOLAR PANEL OR ANY
OTHER FUEL OTHER THAN THE SUN.
YOU GUYS ARE CRAZY.
>> HOW BORING WOULD LIFE BE IF
THERE WASN'T CRAZY PEOPLE?
>> I'M BOUGHT IN ON ALL OF THIS
EXCEPT HARNESSING THE SUN'S
POWER TO BOIL WATER AT 14,000
FEET.
>> WE CAN DO THAT, OK? DAVID CAN
DO THAT.
>> NICE MEETING YOU.
>> GOOD LUCK. I DON'T KNOW HOW
THE [BEEP] YOU'RE GONNA DO THIS
ONE.
>> ME, EITHER, YET.
>> WHILE DAVID ROLLS UP HIS
SLEEVES TO WORK ON HARNESSING
THE SUN, JAMES AND MARTIN HIT
THE ROAD IN SEARCH OF CRAFT BEER
VIRGINS, FIRST STOP--THE NAIL
SALON, OF COURSE.
>> WE ARE HERE AT THE TEN20 SPA
IN BOULDER, COLORADO.
>> AND WE'RE ABOUT TO DO A CRAFT
BEER *** TASTING LIKE WE'VE
NEVER DONE ONE BEFORE. LOOK.
THEY DO WAXING.
>> I WOULD NEVER DO THAT. HELLO,
LADIES.
>> HELLO.
>> WHAT KIND OF BEERS DO YOU
GUYS NORMALLY ENJOY?
>> I LIKE IPAs.
>> I LIKE PORTERS.
>> I LIKE SAISON.
>> I'M AN IPA GIRL, TOO.
>> WE'RE GOING TO TASTE ONE OF
OUR FAVORITE BEERS, CHOCOLATE
OAK AGED YETI, TODAY.
>> YEAH, BITTER CHOCOLATE TASTE
WITH THAT.
>> IT'S ALSO GOT KIND OF A SMOKY
FLAVOR TO IT.
>> SO THIS IS SUPPOSED TO BE A
FEET MASSAGE. CLOSE YOUR EYES
AND THEN DRINKING THE BEER AT
THE SAME TIME I'M DOING THIS,
AND YOU'VE GOT TO TELL ME WHAT
PART OF YOU IS HAPPIEST--MOUTH
OR FEET.
>> HA HA HA!
>> DEFINITELY MY MOUTH. MAYBE
GIVE IT SOME CHOCOLATE STOUT.
>> OH, GOD.
>> HOW HAPPY IS THE FOOT NOW?
>> YOU'RE GOOD.
>> THANKS VERY MUCH.
>> HA HA HA!
>> SITTING OVER THERE, YOU'RE
LOOKING QUITE UPSET. THINK IT'S
ONLY FAIR YOU COME AND SIT HERE
AND EXPERIENCE THAT FEET JOY.
WHAT DID YOU THINK OF THE BEER?
>> I LOVE IT. I THINK IT'S
DELICIOUS, REALLY FULL-BODIED.
>> SMOOTH, SWEET.
>> YOU HAVE GOT GIANT FEET.
>> THEY'RE NOT THAT BIG. HA HA!
>> IT'S QUITE APT THAT THIS BEER
IS CALLED YETI. IT FEELS LIKE
I'M MASSAGING THE FOOT OF A
YETI.
>> HA HA HA!
>> JUST WAIT.
GOOD TRY.
>> HA HA HA!
>> OK. FIRST STAGE OF THIS
IS DECONTAMINATION.
>> I WANT YOU GUYS TO CLOSE YOUR
EYES, TASTE IT, AND TELL ME WHAT
YOU TASTE, AND THEN WHEN YOU
OPEN THEM, THEY'RE GOING TO
THINK, "*** IT. THAT MAN IS
HANDSOME, BUT HE'S GOT PINK
TOES."
>> HA! OH, SORRY.
>> COFFEE?
>> COFFEE. YES. WELL DONE.
>> YEAH. CHOCOLATE.
>> COFFEE AND CHOCOLATE. YOU
GUYS' PALATES ARE ALMOST AS NICE
AS YOUR TOES.
>> ALMOST AS NICE AS YOURS WILL
BE.
>> OH, THEY LOOK BEAUTIFUL.
>> I DON'T KNOW WHO'S HAPPIER.
WHAT'S IT TASTE LIKE?
>> TASTES A LOT LIKE FEAR.
MM!
>> HA HA HA!
>> UGH!
>> MORE BEER, MORE BEER, MORE
BEER.
>> SHOULD I JUST LEAVE YOU ONE
***?
>> NO.
>> SO THIS KIND OF PAIN SHOULD
HEIGHTEN YOUR SENSES. HOW DOES
IT MAKE THE BEER TASTE?
>> I JUST WANT TO HAVE A LOT
MORE SO IT DAMPENS DOWN THE
PAIN. OH!
>> HOW DO YOU FEEL?
>> I WISH I HADN'T BOTHERED.
>> IF YOU DON'T COME TO PLACES
LIKE FALLING ROCK IN DENVER, YOU
DON'T DESERVE TO BE IN DENVER.
YOU DON'T DESERVE TO BE WATCHING
THE SHOW, AND YOU DON'T EVEN
DESERVE TO BE ALIVE.
>> THESE ARE OUR TOP 5 CRAFT
BEER BARS IN DENVER. FALLING
ROCK IS ONE OF THEM.
>> IT MIGHT BE ALL 5 OF THEM,
DEPENDING HOW THE EVENING GOES.
>> AT NUMBER 5, FRESHCRAFT IS A
MODERN, UPSCALE TAKE ON A
CLASSIC EUROPEAN BEER BAR, AND
THEIR IMPRESSIVE, HAND-PICKED
SELECTION IS DOMINATED BY AN
ASTOUNDING VARIETY OF LOCAL
COLORADO CRAFT BEERS. NUMBER 4,
WYNKOOP BREWING COMPANY, HAS
FRIENDS IN HIGH PLACES.
COFOUNDED BY COLORADO GOVERNOR
JOHN HICKENLOOPER, THIS ICONIC
CRAFT BEER LANDMARK IS THE
OLDEST BREWPUB IN COLORADO. STAR
BAR, CRAFT BEER'S ANSWER TO THE
DIVE BAR, MAKES THE LIST AT
NUMBER 3. IT'S ONE OF THE BEST
PLACES IN THE CITY TO GO AFTER A
BALL GAME, LISTEN TO LIVE MUSIC,
AND ENJOY SOME OF THE FRESHEST
CRAFT BEER IN TOWN. NUMBER TWO,
EUCLID HALL, IS THE BEER BAR TO
VISIT FOR FOOD. IF YOU'RE A
CARNIVOROUS CRAFT BEER
CONNOISSEUR, THIS IS YOUR HAPPY
PLACE. NOT ONLY DOES THEIR
KITCHEN OFFER SOME OF THE BEST
CUISINE IN THE CITY. THEY TAKE
THEIR PAIRINGS VERY SERIOUSLY,
AND HAVE YOU HAD A CRAFT BEER
COCKTAIL? THIS IS THE PLACE TO
TRY IT, AND NUMBER ONE ON OUR
LIST--FALLING ROCK, ONE OF THE
MOST BELOVED CRAFT BEER BARS IN
THE ENTIRE COUNTRY. WHEN THE
GREAT AMERICAN BEER FESTIVAL
COMES TO TOWN, CHANCES ARE,
YOU'LL FIND MOST OF AMERICA'S
BEST CRAFT BREWERS DRINKING
RIGHT HERE. JAMES AND MARTIN,
THEY MAY NOT HAVE LEFT YET.
JAMES AND MARTIN ARE IN DENVER,
ONE OF AMERICA'S CRAFT BEER
MECCAS, TO BREW A BEER THAT
CAPTURES THE FRONTIER SPIRIT OF
COLORADO BY INFUSING THE FLAVORS
OF MEAT, CACTUS, AND GIANT,
BURNING GAS BALL IN THE SKY.
FOR THAT LAST ONE, THEY'RE GONNA
NEED SOME SERIOUS HELP. SO
THEY'VE COME TO DOWNTOWN
DENVER'S HISTORIC CIVIC CENTER
PARK TO MEET CLIFTON BREAY, THE
CHIEF ENGINEER FOR AN ENORMOUS,
$20 BILLION POWER MANAGEMENT
COMPANY AND SUCCESSFUL SOLAR
ENGINEERING CONSULTANT. SO WHY
IS HE WASTING HIS TIME WITH
JAMES AND MARTIN? HE ALSO LOVES
BEER.
>> THIS LOOKS LIKE SOME AMAZING,
SCIENCE FICTION BEER MAKING
EQUIPMENT.
>> JAMES, MARTIN, WELCOME TO
DENVER.
>> MAKE SURE YOU'RE BOTH--
>> YEAH. IT'S BRIGHT.
>> THIS LOOKS LIKE IT CAME OFF A
JAMES BOND FILM SET OR
SOMETHING.
>> THIS IS A PARABOLIC MIRROR.
IT TAKES ALL THE RADIATION FROM
THE SUN, FOCUSES IT INTO ONE
FOCAL POINT.
>> SO ALL THE SUN THAT HITS THIS
WILL GO TO ONE TINY POINT.
>> IT FOCUSES ALL THIS ON ONE
TINY POINT.
>> I DON'T THINK WE SHOULD STAND
ON THIS SIDE OF IT.
>> WOOD SPONTANEOUSLY COMBUSTS
AT 600, 650 DEGREES FAHRENHEIT.
HE'S ALREADY GOT THIS THING
SMOKING.
>> SO WE'RE GOING TO GENERATE
ALMOST A KILOWATT OF ENERGY WITH
THIS MIRROR.
>> YES.
>> WHERE DOES MY HAND
SPONTANEOUSLY COMBUST?
>> UH, YOU'LL BURN YOUR HAND
PRETTY QUICK IF YOU HOLD IT.
YOU FEEL THE HEAT. USING THIS
MIRROR, TO BOIL A GALLON OF
WATER WOULD TAKE YOU ROUGHLY 36
MINUTES.
>> SO WITH 5 GALLONS, THAT'S
MAYBE GOING TO TAKE A LITTLE BIT
TOO LONG. WHAT CAN WE DO TO GET
THE WORT BOILING FASTER?
>> THE PARABOLIC MIRROR IS A
GOOD START, BUT THE GUYS MIGHT
NEED SOMETHING WITH A LITTLE
MORE KICK TO FINISH THE JOB.
>> AND THIS ONE IS SURROUNDED BY
SAFETY GLASSES. IS THAT A HINT?
>> YEAH. FRESNEL LENS, A
TECHNOLOGY DEVELOPED A LONG TIME
AGO IN EUROPE FOR USE ON
LIGHTHOUSES. THEY WANTED THE
LIGHTHOUSE TO BE VISIBLE FATHER
OUT WITHOUT HAVING THE WEIGHT OF
A LARGE OPTICAL LENS.
>> CONSISTING OF TINY,
CONCENTRIC CIRCLES, A FRESNEL
LENS WORKS BY FOCUSING ALL OF
THE LIGHT THAT PASSES THROUGH IT
TO A SINGLE SUPER HEATED POINT.
>> WHOA!
>> THAT'S GOING TO FIRE
STRAIGHTAWAY. SO, CLEARLY,
THERE'S ENOUGH HEAT GENERATED
THROUGH THIS LENS TO BURN THE
WOOD. CAN'T WE BLOW [BEEP] UP?
>> ONE WAY TO FIND OUT.
>> OK. SO I'M GOING TO SEE IF I
CAN COOK THIS BEER. AFRAID IN
NEED TO MOVE IT--HELP ME--
>> I WOULD SAY COME TO ME.
>> SEE IF WE CAN BOIL THIS BEER.
>> LITTLE FORWARD, FORWARD.
RIGHT THERE.
>> SEE IF WE CAN BOIL THIS
LIQUID. IS THIS SAFE?
>> HOW'S YOUR LIFE INSURANCE?
>> HO HO HO! LET'S DO SOMETHING
ELSE.
>> HA HA HA!.
>> OK. SO THIS IS AN EGG. YOU
CAN SEE THERE IS NOT A CHICK
INSIDE.
>> LOOK HOW BRIGHT IT IS.
>> YOU'VE COOKED IT A BIT TOO
MUCH, DAVID.
>> IT'S ACTUALLY MELTING THESE
COINS. WHAT WOULD HAPPEN IF I
PICKED THEM UP JUST NOW?
>> YOU'D PROBABLY SCREAM LIKE A
GIRL.
[LAUGHTER]
>> CHEF JAMES AT YOUR SERVICE.
>> THE SUN IS ON ITS WAY DOWN,
BUT IT'S STILL GENERATING ENOUGH
HEAT TO COOK OUR DINNER.
>> AWESOME, GENTS. WELL DONE.
>> THIS HAS BEEN A BLAST.
>> ABSOLUTELY.
>> THE SUN'S POWER IS NOW WITHIN
REACH. BEFORE IT SETS, THEY'RE
OFF TO FIND THEIR NEXT
INGREDIENT--PRICKLY PEAR CACTUS.
>> WE'RE IN THE FOOTHILLS OF THE
ROCKY MOUNTAINS, AND WE'RE GOING
TO SEE THEM THE WAY GOD INTENDED
THEM TO BE SEEM--FROM BEHIND THE
HANDLEBARS OF A MOUNTAIN BIKE.
>> AND HOPEFULLY, WE'LL FIND THE
PERFECT CACTUS TO PUT IN OUR
BEER.
>> [BEEP]
>> SO WHERE ARE WE GOING TO FIND
THE CACTUS?
>> HOPEFULLY, NEVER. HA HA HA!
>> WHERE'S THIS CACTUS?
>> I KNOW THERE'S CACTUS OUT
HERE.
>> HOW YOU DOING, JAMES?
>> OH, MOUNTAIN BIKING IS
DIFFICULT. I HOPE WE FIND A
CACTUS SOON, GUYS. THIS CYCLING
ALTITUDE IS EXHAUSTING.
DAMN IT. AGH! OH, [BEEP].
>> YOU OK?
>> DALE IS AN EXPERT AT MOUNTAIN
BIKING. UNFORTUNATELY, AS YOU
CAN SEE, ME NOT SO MUCH. I DID
MY BEST, AND I'M GOING TO HAVE
FUN PICKING ALL THIS CACTI OUT
OF MY BACK. AAH! OH, THAT STINGS
LIKE A ***.
>> WHILE NOT THE MOST
CONVENTIONAL METHOD FOR FINDING
CACTUS, JAMES'
LESS-THAN-GRACEFUL DISMOUNT
SEEMS TO HAVE DONE THE TRICK.
>> BE CAREFUL. SO HOW SHOULD WE
APPROACH A CACTUS.
>> I USUALLY VEER AWAY FROM
THEM.
>> WHAT WE SHOULD DO IS TRY AND
PICK OFF THEM AND CHOP THEM UP
AND TASTE IT AND SEE WHAT WE'RE
GOING TO GET.
>> I WILL TAKE THE BIG MACHETE.
THEY ARE SO, SO SPIKY. NO WONDER
THEY'VE GOT SPIKES ON THEM IF IT
TASTES THIS GOOD.
>> TASTES A LITTLE BIT LIKE A
AVOCADO.
>> IT'S SWEET, MOIST, KIND OF
VEGETAL NOTES IN THERE BUT A
KIND OF BIT OF FRUITINESS THAT
SHOULD PLAY QUITE NICELY OFF THE
HOPS, TOO.
>> THERE'S ONLY ONE THING THAT
TAKES THE STING OUT OF A
CACTUS--A BEER.
>> A BEER.
>> CHEERS.
>> CHEERS.
>> THE BUCKHORN EXCHANGE OPENED
OVER 120 YEARS AGO. IT WAS
ISSUED THE FIRST LIQUOR LICENSE
IN THE STATE OF COLORADO.
>> THIS PLACE COMBINES MY 3
FAVORITE THINGS ON THE PLANET--
GREAT BEER, MEAT, AND TAXIDERMY.
>> GENERAL MANAGER BILL DUTTON
HAS BEEN WITH BUCKHORN EXCHANGE
FOR MORE THAN 30 YEARS. TODAY
HE'S CHALLENGING JAMES AND
MARTIN TO PICK THE PERFECT CRAFT
BEERS TO GO WITH 3 COLORADO
STAPLES--RATTLESNAKE, ELK, AND
ROCKY MOUNTAIN OYSTERS.
>> WHEN WE WALKED IN HERE, IT'S
ALMOST LIKE GOING BACK IN TIME.
YOU'VE GOT ALL THE TAXIDERMY,
BUT IT'S GOT A KIND OF REAL
VINTAGE FEEL TO IT, AS WELL.
>> YEAH. IT OPENED IN 1893.
THERE'S OVER 500 PIECES OF
TAXIDERMY, AND ALMOST THE ENTIRE
COLLECTION WAS HUNTED BY THE
FATHER AND SON WHO RAN THIS
RESTAURANT.
>> SO THE MENU HERE IS ALMOST AS
FASCINATING AS THE INTERIOR.
THERE ARE SOME INSANE THINGS ON
THERE.
>> WE STARTED INTRODUCING SOME
OF THE MORE EXOTIC MEATS KIND OF
AS A TRIBUTE TO THE OLD WEST.
>> I WOULD LIKE TO ORDER
RATTLESNAKE.
>> WELL, WE'LL START WITH
RATTLESNAKE. THAT'S GREAT, AND
YOU GET TO LOOK AT THE THINGS
YOU'RE EATING. LOOK UP ON THE
WALL.
>> I THOUGHT RATTLESNAKES WERE
POISONOUS.
>> THEY ARE, BUT YOU'RE BITING
IN. IT'S NOT BITING YOU, SEE?
>> OK. SO THIS IS RATTLESNAKE,
AND IT'S IN A CREAM CHEESE,
CHIPOTLE--
>> CHIPOTLE DIP.
>> THE FATTINESS OF THE CREAM
CHEESE, THE KIND OF SPICINESS
FROM THE CHIPOTLE, I THINK THIS
DISH IS TAILOR-MADE FOR AN IPA.
THE ONE WE'D LIKE TO USE IS THE
ODELL INDIA PALE ALE. HOPEFULLY
BY PAIRING THIS BEER WITH IT,
WE'RE GOING TO MAKE THE WHOLE
THING EVEN BETTER.
>> EVERYTHING GOES BETTER WITH
BEER, RIGHT?
>> EVEN SNAKE.
>> IT'S QUITE A FULL, CREAMY
DISH WITH THE CONTRAST WITH THE
BITTERNESS OF THE BEER REALLY
NICE.
>> HUGE AROMA IN THE NOSE, AND
YOU'VE GOT THE RICH CREAM
CHEESE, AND THE HOP BITTERNESS
JUST CUTS THAT LIKE A KNIFE.
WHAT DO YOU THINK?
>> I THINK YOU PAIRED IT GREAT.
I CAN'T REMEMBER LIKING THIS
BEER AS MUCH AS I DO. HA HA!
>> A GOOD BEER AND FOOD
COMBINATION MAKES BOTH
COMPONENTS BETTER. IT'S LIKE TWO
PLUS TWO EQUALS 5. THIS LOOKS
BEAUTIFUL, AND THIS IS GOING TO
BE THE FIRST TIME I'VE EVER
EATEN ELK. I'M EXCITED.
>> YEAH. THE ELK IS REALLY QUITE
AN INTENSE MEAT. COMBINE THAT
WITH THE PEPPERCORN SAUCE, YOU
REALLY GET A HUGE EXPLOSION IN
YOUR MOUTH.
>> SO WE'D LIKE TO GO WITH A
BARLEY WINE, HOG HEAVEN BY
AVERY, AND THE AMAZING THING
ABOUT THIS BEER IS, IT'S SO
HOP-FORWARD FOR A BARLEY WINE.
>> I LOVE IT, AND THE THING THAT
I FOUND FASCINATING, TOO, WAS
KIND OF THE CONSISTENCY OF THE
BEER AS IT GOES WASH. IT'S NOT
THIN. IT'S THERE. IT STAYS THERE
WITH YOU. CAN I HAVE SOME MORE
BEER?
>> OF COURSE.
>> ROCKY MOUNTAIN OYSTERS, WHICH
IS CONSIDERED A OLD WEST
DELICACY. THERE'S A NUMBER OF
SIDE NAMES FOR IT--THE SOUTH END
OF A NORTHBOUND BULL. THE MOST
RECENT WE'VE HEARD IS SWINGING
SIRLOIN.
>> THIS IS BEGINNING NOT TO
SOUND LIKE A SEAFOOD.
>> YOU SAID OYSTERS. NOW YOU'RE
SPEAKING LIKE IT'S A BULL
***.
>> A BULL ***.
>> THEY'RE A LITTLE CHEWY.
>> HA HA HA!
>> WHAT WOULD YOU LIKE WITH YOUR
BALLS?
>> A NICE SAISON, TO BE HONEST.
HA HA HA! SAISON IS ONE OF MY
FAVORITE BEERS TO PAIR WITH
FOOD. IT'S A BELGIAN FARMHOUSE
ALE THAT HAS HIGH CARBONIZATION
THAT'S JUST GOING TO KIND OF
LEFT THE CHEWINESS OF THIS DISH,
AND DEFINITELY WITH THE TOMATO
DIP, YOU NEED THE EARTHY,
SPICINESS OF THE SAISON.
>> YOU'RE A [BEEP] IDIOT. THIS
*** NEEDS SOMETHING HARD TO
PLAY OFF, AND THAT IS GOING TO
BE--
>> HA HA HA!
>> IT'S NOT A JOKE. I'M GOING TO
GO WITH LEFT HAND BLACK JACK
PORTER, AND THAT'S A REALLY DARK
BEER STYLE. SO YOU'RE GOING TO
HAVE BIG, DARK, ROASTY FLAVORS.
>> SO WE'RE GOING TO START OFF
WITH THE SAISON, WHICH IS MY
RECOMMENDATION HERE. THAT'S
QUITE DRY. IT'S GOT LOAD OF
TINY, MOUTH-SCRUBBING BUBBLES IN
THERE.
>> THIS IS THE PORTER WE'RE
GOING TO HAVE. SO I'M NOT
LOOKING TO OVERLOAD ANYTHING.
I JUST WANT TO GIVE IT A GENTLE
BALANCE.
>> SO, BILL, WHAT ARE WE GOING?
WE GOING BELGIAN FARMHOUSE ALE
OR PORTER WITH THE ROCKY
MOUNTAIN OYSTERS?
>> IT'S A BIG DECISION. TAKE
YOUR TIME.
>> MY PERSONAL TASTE, I PREFER
THE SAISON. IT COMPLETELY
ELIMINATES THE TASTE OF THE
OYSTERS. HA HA HA!
>> IT'S BEEN AN ABSOLUTE BLAST.
>> THANKS, BILL.
>> NEXT TIME I'M IN DENVER, I'M
COMING BACK HERE.
>> NOW THAT THE GUYS HAVE PROVEN
THEY'VE GOT THE BALLS TO TRY
ANYTHING, THEY HEAD OUT WITH
DALE TO THE OSKAR BLUES FARM
HOPS & HEIFERS TO MEET THE NEXT
INGREDIENT IN THEIR BEER FACE TO
FACE.
>> SO WE'RE GONNA HEAD DOWN AND
SEE THE COWS.
>> SO DO WE PICK ONE THAT WE
DISLIKE, KIND OF?
>> [MOO]
>> OH, THERE'S A LOT OF THEM.
THEY'RE QUITE BIG. I'M SCARED.
HA HA!
>> [MOO]
>> THEY'RE QUITE SCARY IF YOU
CAN SEE THEM THIS CLOSE UP.
>> DID YOU EVER RIDE THEM LIKE A
PONY? HEY.
>> SO THIS IS THE STILL-HOT MASH
FROM AN OSKAR BLUES DALE'S PALE
ALE.
>> IT IS. IT WAS AT THE BREWERY
LAST NIGHT.
>> IT'S DELICIOUS, AND THESE ARE
SOME VERY LUCKY COWS. SO, MY
DEAR, I'M GOING TO PUT THIS IN
MY HAND, AND I'D LOVE FOR YOU TO
TASTE THIS. COME ON. WHAT'S
THIS. MOO. HOW ARE YOU? HERE YOU
GO. JUST ANSWER ME ONE QUESTION.
IS THIS THE BEST THING YOU'VE
EVER HAD IN YOUR MOUTH?
I'LL TAKE THAT AS A YES.
>> THE NEXT STOP ON THE TOUR IS
THE SMOKEHOUSE, WHERE OSKAR
BLUES' HEAD CHEF JASON ROGERS IS
GONNA HELP JAMES AND MARTIN
FIGURE OUT HOW TO GET THE FLAVOR
OF THAT COLORADO BEEF INTO THEIR
ULTIMATE WILD WEST BEER.
>> THAT'S A MAN-SIZED LUMP OF
MEAT.
>> WE HAVE A STEAMSHIP HERE.
>> DID YOU CALL IT A STEAMSHIP?
>> STEAMSHIP, LIKE A BIG BOAT,
LIKE, "TOOT."
>> SO THIS BEER IS NOT GOING TO
BE SUITABLE FOR VEGETARIANS.
>> NO, NOT BY ANY MEANS. JUST
DIVE INTO IT. DON'T CUT
YOURSELF.
>> I'LL HOLD THE BONE.
>> THAT'S WHAT SHE SAID.
>> SO IS THIS A SPECIFIC PART OF
MEAT, OR IS IT JUST LEG?
>> THIS IS THE HIND SHANK.
>> WHY EVEN BOTHER COOKING A
MEAT THAT'S THIS GOOD?
IT'S SO TENDER AND SO MUCH
FLAVOR IN THERE, AND I LOVE THE
FACT THAT THIS ANIMAL WAS FED
WITH SPENT MALT. CAN TASTE THE
DALE'S PALE ALE.
>> ALMOST KIND OF MELTS AWAY, TO
BE HONEST. YOU DON'T EVEN NEED
TO COOK IT.
>> IS IT SAFE JUST TO BE EATING
THE MEAT LIKE THIS?
>> HELL NO.
>> HA HA HA! COOL. WELL, LET'S
GET THIS IN THE SMOKER AND START
SMOKING THE MALTS.
>> OH, ABSOLUTELY.
>> AWESOME. THAT'S HOT, AND IT'S
SMOKY.
>> SO MALT AND BARLEY HERE.
>> THIS IS ALL LOCAL APPLEWOOD.
>> SO WE'RE GOING TO GET THAT
APPLEWOOD SMOKE COMING INTO THE
MALT, AND WE'RE GOING TO HAVE
THE MEAT ON TOP OF IT DRIPPING
DOWN JUICES.
>> YEP, JUST A LITTLE BIT OF
LOVE IN THERE. GET THEM ALL
GOING.
>> AFTER AN HOUR IN THE SMOKER,
THE MALT HAS ALL THE FLAVOR OF A
WILD WEST BARBEQUE.
>> OH, WOW, IT LOOKS GORGEOUS.
>> OH, THAT SMELLS INCREDIBLE.
I CAN SEE THE DRIPPING OF THE
JUICES ON THE MEAT STRAIGHT INTO
THE MALT. YOU GET THE SMOKINESS
FROM THE WOOD, BUT ALSO NOW YOU
GET THAT SWEETNESS FROM THE
MEAT.
>> THE MALT JUST CAME OUT
ABSOLUTELY PERFECT. SMOKINESS.
YOU GET SOME OF THE KIND OF
SWEET MEATY NOTES IN THERE,
AS WELL.
>> I THINK IT'LL ADD AN
INCREDIBLE DIMENSION TO THE
BEER.
>> WITH THE MEAT SMOKED MALT
PREPARED, THE GUYS HEAD OUT TO
HIT THE LINKS AND MAYBE CONVERT
A FEW MORE CRAFT BEER VIRGINS.
>> THE GOLF COURSE, WHERE THE
WORD "BEER" USUALLY MEANS SOME
GENERIC LITE NONSENSE. TODAY
WE'RE GOING TO CHANGE THAT.
>> THURSDAY IS SENIORS LEAGUE AT
THE COMMONGROUND GOLF COURSE...
>> RRGH!
>> AND WE ARE HERE TO CONVERT
SOME OLD VIRGINS ON THEIR SECOND
HOLE.
>> HEY, MARTIN, YOU BETTER JUST
STAY ON THE PATH AND NOT CRASH.
WE DRIVE ON THE LEFT IN THE UK.
FORGIVE THAT LITTLE ALMOST
ACCIDENT. SO WE'RE HERE TODAY TO
LET YOU GUYS TASTE SOME BEER.
>> I CAN'T DRINK ANY ALCOHOLIC
BEVERAGE BECAUSE OF MEDICATION I
TAKE.
>> AH.
SO THIS IS A BEER THAT'S MADE
RIGHT HERE, AND IT'S AN IMPERIAL
STOUT. SO IT'S A BIG, DARK,
CHOCOLATY, COFFEE-FLAVORED BEER.
WHAT FLAVORS DO YOU GUYS PICK
UP?
>> I GET A STRONG BEER FLAVOR.
>> I PICK UP THE COFFEE.
>> IT'S CALLED WAKE UP DEAD, AND
IT'S NOTHING TO DO BECAUSE WE'RE
PLAYING WITH SENIORS.
[LAUGHTER]
NO PUN INTENDED.
>> I HOPE THERE'S 20 TAKES
ON THIS.
>> HA HA HA! SO THE BIG QUESTION
IS, IS IT GOING TO MAKE YOUR
GOLF GAME BETTER?
>> NOT IF I HAD 20 TAKES.
>> HA HA HA!
>> MM!
>> AW...
>> I'M IN THE WEEDS.
>> THE BEER HELPED. WE'D LIKE TO
LET YOU GUYS TASTE ONE OF OUR
FAVORITE BEERS THAT'S MADE RIGHT
HERE IN COLORADO.
>> I'M MORE OF A WHITE WINE,
>> HE'S THE DESIGNATED DRIVER.
>> YEAH, YEAH.
>> I THINK IT HAS AN EXCELLENT
AFTERTASTE.
>> IT'S NOT LIKE NORMAL BEER,
WHERE YOU JUST DRINK IT DOWN.
>> THAT'S THE BEST GLASS OF BEER
THAT I'VE HAD THIS MORNING.
>> OK. WELL, WE CAN'T STAND HERE
ALL DAY DRINKING BEER.
LET'S PLAY GOLF.
>> YEAH. PRETTY SHOT.
>> COLORADO PRODUCES MORE BEER
THAN ANY OTHER STATE IN THE
COUNTRY.
>> IN ADDITION TO OSKAR BLUES,
HERE ARE OUR TOP 5 CRAFT
BREWERIES.
>> AND NUMBER 5--ODELL BREWING
COMPANY, FAMILY OWNED SINCE
1989. THEY'RE FAMOUS FOR THEIR
PILOT SYSTEM OF ROTATING
EXPERIMENTAL ALES. LIKE ONE?
BETTER DRINK UP. IT MAY BE GONE
SOON. NUMBER 4--LEFT HAND
BREWING COMPANY. COFOUNDER ERIC
WALLACE FELL IN LOVE WITH GREAT
BEERS WHILE SERVING AS AN AIR
FORCE OFFICER IN GERMANY.
TODAY LEFT HAND ARE BEST KNOWN
FOR THEIR AWARD-WINNING MILK
STOUT. THEIR ABILITY TO BREW NOT
ONLY DELICIOUS, BUT APPROACHABLE
BEERS HAS HELPED THEM BECOME ONE
OF THE FASTEST-GROWING BREWERIES
IN COLORADO. AT NUMBER 3--AVERY
BREWING. BREWMASTER ADAM AVERY
MOVED TO COLORADO TO BECOME A
ROCK CLIMBING PRO BUT ENDED UP
FOUNDING ONE OF THE BEST
BREWERIES IN THE STATE. AVERY IS
FAMOUS FOR ITS ANYTHING GOES
BARREL-AGED BREWS. PUMPKIN BEER
AGED IN RUM BARRELS? STOUT AGED
IN ABSINTHE CASKS? THEY'VE TRIED
THAT AND EVERYTHING ELSE.
GREAT DIVIDE BREWING COMPANY
COMES IN AT NUMBER TWO. ONE OF
THE FEW BREWERIES ACTUALLY
LOCATED WITHIN DENVER CITY
LIMITS, THEY'RE BEST KNOWN FOR
THEIR LONG LINE OF UNBELIEVABLY
RICH YETI STOUTS, AND YOU CAN
TRY A NUMBER OF THEM IN THEIR
TAP ROOM, WHICH IS ONE OF THE
MOST POPULAR HANGOUT SPOTS IN
DOWNTOWN DENVER, AND OUR
NUMBER-ONE BREWERY--NEW BELGIUM.
THE NAME WAS INSPIRED BY A BIKE
RIDE THROUGH OLD BELGIUM, WHICH
IS WHY THEIR FLAGSHIP BEER IS
CALLED FAT TIRE. 20 YEARS LATER,
THEY'RE A COLOSSUS ON THE CRAFT
BEER SCENE, BUT SIZE HASN'T
DULLED THEIR APPETITE FOR
ADVENTURE, WITH GREAT
SMALL-BATCH BREWS IN THEIR LIPS
OF FAITH SERIES.
COLORADO, A PLACE FAMOUS FOR ITS
DRAMATIC LANDSCAPES AND ITS
ONE-WITH-NATURE OUTDOOR
LIFESTYLE--SKIING, HIKING, YOGA.
WHAT BETTER PLACE FOR JAMES AND
MARTIN TO CREATE A SOLAR-POWERED
DEATH RAY MEAT BEER AT THE TOP
OF A MOUNTAIN? THEY'VE TAKEN THE
HIGHEST PAVED ROAD IN AMERICA
14,000 FEET UP MOUTH EVANS TO
HARNESS THE POWER OF THE SUN TO
BREW THE ULTIMATE COLORADO BEER,
AND NOTHING COULD STOP THEM NOW,
EXCEPT CLOUDS. CLOUDS COULD
DEFINITELY STOP THEM.
>> COLORADO IS FAMOUS FOR ITS
OUTDOOR LIFESTYLE. SO WE'VE COME
HERE, 14,000 FEET UP MOUNT
EVANS, TO BREW THE ULTIMATE WILD
WEST BEER IN THE GREAT OUTDOORS.
I CAN HARDLY BREATHE.
>> WHOO!
>> [YAWNS]
I FEEL A LITTLE LIGHTHEADED.
>> AT OVER 14,000 FEET, MOUNT
EVANS IS NEARLY 3 TIMES HIGHER
THAN DENVER, AND WHILE THE
ALTITUDE WILL HELP THE BEER BREW
FASTER, THEIR OXYGEN-DEPRIVED
BRAINS WILL DEFINITELY BE MOVING
SLOWER.
>> YEAH. GOOD TO SEE YOU.
>> GOOD TO SEE YOU.
>> DAVID...
>> HEY, FELLAS.
>> WHAT THE HELL IS THIS?
>> IT'S LIKE A COMBINATION OF A
SATELLITE CONVENTION AND SOME
GALLOWS.
>> ACTUALLY, IT'S A
GRAVITY-BASED SOLAR BREWING
SYSTEM. THE PARABOLIC MIRRORS
ROTATE TO TRACK THE SUN, KEEPING
THE FOCAL POINT OF THE HEAT ON
THE KETTLES AT ALL TIMES, AND
FOR EXTRA FIRE POWER, THAT
FRESNEL LENS IS ALWAYS STANDING
BY. A PULLEY SYSTEM ALLOWS THE
GUYS TO TRANSFER THE LIQUIDS
FROM ONE VESSEL TO THE NEXT
USING GRAVITY, KEEPING THE
ENTIRE BREWING PROCESS AU
NATUREL.
>> HOW THE HELL DOES THAT WORK?
>> WELL, DALE, IT'S QUITE
SIMPLE.
>> MAGIC.
>> WHAT WE HAVE IS, WE HAVE THE
SUN'S RAYS FROM UP HERE. THEY'RE
FLOWING DOWN HERE, REFLECTING
OFF THIS SURFACE SO ALL THE
SUN'S RADIATION GATHERS IN ONE
POINT.
>> AND THAT'S GOING TO HEAT THE
BOTTOM OF THESE VESSELS.
>> I DON'T BELIEVE IT. TOUCH IT.
>> I WOULD TOUCH IT.
>> YEAH. YEAH. YEAH. WITH THAT.
>> DALE, DO YOU STILL NOT
BELIEVE IT?
>> AH, YOU'RE GETTING CLOSER.
>> YOUR CYNICISM IS MISPLACED.
LOOK AT THAT.
>> IS THIS SOME KIND OF FANCY
SCOTTISH WOOD?
>> THAT'S WHAT SHE SAID.
>> WITH THE SUN AND THE MIRRORS
DOING THEIR JOBS, IT'S TIME FOR
THE GUYS TO START HEATING THE
WATER.
>> STILL CYNICAL?
>> HA HA HA!
>> THINK IT NEEDS TO GO THAT WAY
A LITTLE BIT, DUDES.
>> THERE WE GO.
>> IT'S GOT THE POWER OF A
BLOWTORCH.
>> SO WE'RE AT 82 DEGREES.
>> AND WE NEED TO GET TO--
>> 160, 165? IT'S CLIMBING.
>> HOW ABOUT WE COMBINE THIS
DISH WITH THE FRESNEL LENS THAT
WE HAD YESTERDAY?
>> WHAT DO YOU CALL THIS?
>> THIS IS A FRESNEL LENS, AND
THIS FOCUSES THE SUN.
>> THIS IS THE THING THAT MELTED
THE COINS YESTERDAY. SO AT THE
MOMENT, WE'RE SITTING JUST ABOUT
90. SO WE NEED TO GET THIS LENS
IN ACTION AND HEAT IT UP FASTER.
HERE WE GO.
>> IT WORKS.
>> SO WE'VE NOW GOT A PINPOINT
OF THE FRESNEL LENS THERE.
JAMES, HOW HOT IS IT?
>> [BEEP] HOT. SEE?
>> BADA BING.
>> BUT IF WE'VE GOT HEAT NOW
COMING THROUGH THE FRESNEL, ARE
WE ACTUALLY BLOCKING THE
PARABOLA?
>> LET'S SEE. I THINK WE ARE A
LITTLE BIT.
>> SO IF OUR FRESNEL IS BLOCKING
THE PARABOLA--
>> AND THE TEMPERATURE IS GOING
UP, BUT IT'S GOING UP SLOWLY.
WE'VE ONLY GOT SO MUCH TIME IN
THE SUN TODAY. WE JUST NEED TO
FIND THE BEST SOLUTION TO
HARNESS AS MUCH OF THIS ENERGY
AS WE CAN EFFICIENTLY.
>> SO, JAMES, HOW ABOUT WE HEAT
THE ROCKS UP WITH YOUR FRESNEL
AND THROW THE ROCKS IN THE WATER
TO BOIL THE WATER?
>> YOU ARE A GENIUS. I'M HAPPY
WE TOOK YOU ALONG. HA HA HA!
>> WE KNOW WE CAN GET ABOUT
1,000 FAHRENHEIT OUT OF THIS.
IF WE HEAT THESE ROCKS UP, WILL
THERE BE A DANGER OF THE ROCKS
BLOWING UP?
>> LET'S DO IT. WHAT'S THE WORSE
THAT CAN HAPPEN?
>> WITNESS THE MAJESTY OF THE
OXYGEN-STARVED BRAIN IN ITS
NATURAL HABITAT.
>> OH!
>> [BEEP]
>> NOW WE TURN IT.
>> HA HA!
>> MAYBE THIS WAS A BAD IDEA.
>> WE HAVE SAFETY GOGGLES.
>> THANK YOU.
>> I HAVE NEVER SEEN A ROCK BLOW
UP, BUT I'VE NEVER SEEN A ROCK
AT 1,000 DEGREES. OK. I CAN FEEL
THAT IS EXTREMELY HOT THROUGH MY
GLOVE.
>> HOT HOT IS THE STONE?
>> I'M UP TO 300, 320.
>> DAVID, WHAT'S THAT PISTOL
THING YOU HAVE IN YOUR HAND?
>> AN INFRARED THERMOMETER.
>> DAVID, HOW HOT AM I?
[WAH-WAH GUITAR PLAYING]
>> WITH THING HEATING UP AT
14,000 FEET, NOW IS PROBABLY A
GOOD TIME TO TRANSFER THE ROCK
INTO THE KETTLE.
>> I'VE GOT IT. RIGHT.
>> STAND BACK.
>> JUST DON'T DAMAGE THE MASH
PLATE.
>> I'LL JUST TIP IT. 3, 2, 1.
[SIZZLING]
GUYS, IT'S ACTUALLY WORKING. YOU
CAN SEE THE NEEDLE MOVING UP.
IT'S UP TO ALMOST 120 NOW. LET'S
GET SOME MORE STONES IN THERE.
>> I'VE GOT ONE OBSERVATION TO
MAKE. IF YOU LOOK UP IN THE SKY,
IT'S STARTING TO GET A LITTLE
BIT CLOUDY.
>> LET'S GO FASTER.
>> IF THERE'S ONE THING THAT CAN
COMPLETELY DERAIL A BREW POWERED
BY THE SUN, IT WOULD BE A LACK
OF SUN. SO JAMES AND MARTIN NEED
TO HURRY BEFORE MOTHER NATURE
DECIDES TO RUIN EVERYTHING.
>> YOU SEE THE NEEDLE JUST
ZIPPING UP PAST 120, 125, 130
NOW. IT'S HAVING A HUGE IMPACT.
THAT WAS AN AMAZING IDEA. BY
USING THAT LENS TO HEAT THE
ROCKS, IT'S GIVING US THE
TEMPERATURE WE NEED. IT'S TIME
FOR SOME MEAT SMOKED MALTS.
>> THEY SAY A WATCHED POT NEVER
BOILS. IT TURNS OUT, THAT ISN'T
TRUE IF YOU'RE USING THE SUN'S
RAYS AT 14,000 FEET. IT JUST
TAKES A REALLY, REALLY LONG
TIME. AT LEAST NOW THE GUYS ARE
READY TO MASH IN.
>> THIS IS THE AMAZING MALT THAT
WAS SMOKED WITH THE MEAT, QUITE
SUBTLE, BUT YOU GET THAT
SMOKINESS, THAT MEATINESS.
>> TWO-ROW PALE MALT.
>> HOW'S THAT WORKING OUT?
>> HA HA! I SMELL IT RIGHT NOW,
THAT'S FOR SURE.
>> SURE YOU CAN'T TASTE IT?
THERE'S A LOT OF THAT GOING INTO
YOUR MOUTH.
>> AND THIS MASH SMELLS JUST
LIKE MY GRANDMOTHER'S KITCHEN
WHEN SHE WAS MAKING WHOLESOME
FAMILY HEARTY KIND OF MEAT
DINNER.
>> HAGGIS?
>> YES. SOME HAGGIS. WHAT THE
HELL? JUST STEREOTYPE ME ALL THE
WAY.
>> OK. SO WE NEED THE MASH REST
RIGHT NOW. IT'S GOING TO TAKE
ABOUT AN HOUR.
>> THAT'S GOOD BECAUSE I'M
EXHAUSTED.
>> WITH AN HOUR TO WAIT FOR THE
MASH REST, IT'S THE PERFECT TIME
TO SEE IF THERE ARE ANY CRAFT
BEER VIRGINS AMONG THE HIKERS
AND CLIMBERS ON THE MOUNTAIN
THAT DAY.
>> SINCE WE'RE IN THIS BEAUTIFUL
LOCATION, WE THOUGHT IT'D BE THE
PERFECT SETTING TO DO SOME DRAFT
BEER *** TASTINGS.
WE'RE JUST HANGING OUT IN THE
MOUNTAINS, AND WE'D LOVE TO LET
YOU TASTE SOME BEER, BUT BEFORE
WE DO THAT, WE'D LIKE TO PLAY A
LITTLE BIT OF WORD ASSOCIATION.
FOOD.
>> BEER.
>> SPORT.
>> BEER.
>> SCOTLAND.
>> MY UNCLE JOCK FROM SCOTLAND.
>> YOUR UNCLE WAS FROM SCOTLAND?
>> HE WAS.
>> THAT MAKES YOU 25% SCOTTISH.
>> AND PROBABLY A THIRD COUSIN
OF JAMES.
>> THERE YOU GO. ARE YOU BALD?
>> OH, MY GOD.
>> ALL RIGHT.
>> THAT IS SCARY.
>> IT USUALLY DOESN'T ELICIT
SUCH EXCITEMENT, BUT--
>> WELL, THIS IS THE ODELL
WOODCUT SERIES No. 6. SO IT'S A
BIG ALE THAT HAD A MOSAIC HOP.
>> IT'S NICE, GOT A REAL BURST
OF FLAVOR.
>> SO HAVE YOU EVER HAD BEER AT
14,000 FEET.
>> I HAVE IN AN AIRPLANE.
>> I ACTUALLY JOINED THE MILE
HIGH CLUB ON THE PLANE FROM THE
UK TO AMERICA...
>> THERE YOU GO.
>> SOLO AVIATOR DIVISION.
[BIRD SQUAWKS]
>> TASTING BEER WITH VIRGINS IS
ALL WELL AND GOOD, BUT AN HOUR
IS UP. THE MASH REST IS OVER,
AND IT'S TIME TO GET BACK TO
WORK TRANSFERRING THE WORT INTO
THE KETTLE FOR THE NEXT STEP IN
THE BREW.
>> ENVELOP YOURSELF IN ITS MEATY
PURITY.
>> WHAT DO YOU TASTE?
>> I TASTE SMOKED MEAT.
>> THERE'S DEFINITELY A
DISTINCTIVE SMOKY CHARACTER, AND
THAT APPLEWOOD THAT WE USED TO
SMOKE THE MEAT IS QUITE A
POWERFUL FLAVOR.
>> I AGREE.
>> CLOUDS ARE NOT BEING TOO KIND
TO US. THERE'S SOME CLOUDS
COMING, AND IF WE LOSE THE SUN,
WE'LL LOSE EVERYTHING. GOD, IT
WOULD SEEM, ISN'T IN FAVOR OF
OUT MEAT CACTUS DENVER BEER.
SELFISH.
>> WHILE IT MAY BE TEMPTING TO
BLAME GOD, IN THEIR
ALTITUDE-INDUCED HAZE, JAMES AND
MARTIN DON'T NEED ANY DIVINE
HELP TO SCREW UP THEIR BREW.
>> THE PARABOLA IS COOKING YOUR
[BEEP] OVER THERE.
>> [BEEP]
>> WE NEED TO BE CONSTANTLY
AWARE OF THE SUN'S POSITION.
THIS THING HAS BEEN SITTING OUT
FOR A FEW MINUTES, AND IT'S NOW
COOKING OUR HOSE.
>> WITH THE MINI CRISIS
AVERTED...
>> COME MEET THE SMELL OF
BURNING PLASTIC.
>> IT'S TIME TO TRANSFER THE
WORT OF THE BOIL. USUALLY, JAMES
AND MARTIN USE ELECTRIC PUMPS
FOR THE TRANSFER, BUT TODAY ALL
THEY HAVE IS GRAVITY.
>> WE'RE GOING TO NEED TO STACK
UP THESE TANKS TO ENABLE THE
GRAVITY FLOW TO WORK.
>> I'M GOING TO BE YOUR PUPPET
MASTER OF CEREMONIES. TELL ME
WHAT YOU WANT UP AND DOWN, AND
IT'LL BE DONE, EXCEPT YOUR
UNDERPANTS.
>> [WHISTLES]
CAREFUL. IT'S REALLY HOT.
>> WE NEED TO GET THIS IN THE
KETTLE, AND WE NEED TO GET IT
BOILING, ADD THE HOPS, ADD THE
CACTUS. IF YOU HADN'T THOUGHT OF
THAT STONE IDEA, WE'D HAVE BEEN
HERE FOR A WEEK. I MIGHT HAVE
TURNED INTO A MOUNTAIN YETI.
>> HA HA HA!
>> WE'VE NOW TRANSFERRED ALL THE
WORT FROM THE MASH TUN INTO THE
KETTLE, AND WE'RE NOW USING THE
SUN'S RAYS TO HIT OFF THIS
PARABOLIC MIRROR AND HEAT UP THE
WORT.
>> THE BOIL WILL TAKE ABOUT AN
HOUR, LEAVING JAMES AND MARTIN
WITH PLENTY OF TIME TO DEFLOWER
A FEW MORE CRAFT BEER VIRGINS.
>> YOU'VE GOT BEAUTIFUL TOES.
LOOK AT THIS. LOOK.
>> NO WAY. OH, WOW.
>> I THINK THEY'RE ALMOST AS
NICE AS YOUR ONES. I JUST DON'T
HAVE THE TOE RINGS.
>> AS WELL AS LOOKING AT JAMES'
FEET, I THINK WE SHOULD ALSO TRY
SOME BEER.
>> I'M NOT SURE WHICH OF THOSE
TWO THINGS YOU GUYS ARE GOING TO
ENJOY THE MOST.
>> BEER.
>> WELL, DON'T ASSUME TOO SOON.
YOU HAVEN'T TASTED THE BEER YET.
>> CHEERS.
>> NOT TOO HOPPY.
>> IT'S REALLY SMOOTH.
>> WE JUST WENT ROCK CLIMBING.
>> HOW DID IT GO?
>> ONE FALL, BUT--
>> I WOULD GUESS--OH.
>> VERY DISAPPOINTING. CHEERS.
>> CHEERS.
>> SO WHAT'S THE FIRST 3 WORDS
THAT COME INTO YOUR HEAD WHEN
YOU DRINK THIS?
>> IT'S PRETTY STRONG. IT'S
THICK AND VERY REFRESHING.
>> 4 WORDS, BUT YOU'VE HAD AN
ACCIDENT. I'M JUST GLAD YOU'RE
STILL ALIVE, TO BE HONEST.
>> WITH THE BOIL NEARLY
COMPLETE, THE GUYS JUST NEED
THOSE CLOUDS TO HOLD OFF FOR
ABOUT 10 MORE MINUTES TO FINISH
THE BREW.
>> IT'S TIME FOR HOPS, AND IT'S
TIME FOR CACTI.
>> ALL OF THESE INGREDIENTS ARE
COLORADO-GROWN.
>> SO THESE ARE THE CACTI THAT
WE HUNTED FOR WHEN WE WENT
MOUNTAIN CYCLING. I'VE STILL GOT
THEM IN MY BUTTOCKS, AND NOW
THESE LITTLE *** ARE GOING
TO PAY THE CONSEQUENCES.
>> THE CACTUS WILL ADD A WILD
WEST TANG TO THE BEER, BALANCING
OUT THE EARTHINESS OF THE MEAT
SMOKED MALT.
>> WE'VE JUST FINISHED THE BOIL.
WE DON'T NEED THE SUN ANYMORE.
JUST AS WELL BECAUSE IT'S ABOUT
TO DISAPPEAR FOR THE DAY BEHIND
THESE MAMMOTH CLOUDS.
>> WE NEED TO TRANSFER THE WORT
INTO THE CARBOY. WE'VE GOT AN
INGENIOUS WAY OF COOLING IT
DOWN. WE'RE RIGHT NEXT TO SUMMIT
LOCH, AND THE WATER IN THERE IS
ABSOLUTELY FREEZING. SO WHAT
WE'VE DONE IS FILLED UP THIS
HEAT EXCHANGER. SO WE'LL PASS
THE BEER THROUGH THE COIL, AND
THAT'LL COOL DOWN AS WE PASS IT
INTO THE CARBOY.
>> OH, NO. WE'VE CHOKED IT WITH
HOPS AGAIN.
>> IF THE WORT GETS STUCK AND
CAN'T GET THROUGH THE TUBING, IT
CAN'T GET INTO THE CARBOY, AND
IT WILL BE RUINED. LUCKILY, DALE
HAS AN OLD-SCHOOL SOLUTION.
>> IT'S GOT A LOT OF TUBE TO
COME THROUGH. SO IT'S A LITTLE
BIT STICKY, AND DALE IS ABOUT TO
GET A MOUTHFUL.
>> IT'S NOT THE FIRST TIME
YOU'VE DONE THAT, DALE.
>> THAT WAS COMPLIMENTS OF UNCLE
EDDIE.
>> WHO'S UNCLE EDDIE?
>> UNCLE EDDIE TAUGHT ME HOW TO
SIPHON GAS OUT OF A '72 CHEVY
PICKUP WHEN I WAS 7.
>> HE WAS A CRAZY SON OF A
***, BUT WE LOVED HIM.
>> HA HA HA!
>> SO I THINK WE'VE TIMED THAT
PERFECTLY. THE SIPHONING IS
STARTING. WE'RE TRANSFERRING
FROM THE KETTLE TO THE CARBOY,
AND AT THE SAME TIME, THE CLOUDS
HAVE COME OVER, AND THERE'S NO
MORE HEAT. I CAN ACTUALLY PUT MY
HAND HERE, AND I'M NOT EVEN
SCARED. OOH.
>> YEAH. THIS IS CHILLED. IT'S
GONNA BE RIGHT WHERE WE WANT IT,
ABOUT 68 DEGREES, SO THAT WE CAN
ADD THE YEAST.
>> AND THIS'LL BE THE FIRST AND
ULTIMATE WILD WEST BEER.
>> COME ON.
>> [BEEP], IT'S A HARD ONE. HE'S
GOT HANDS LIKE STEEL.
>> DAVE THAT WAS--
>> DALE.
[LAUGHTER]
>> IT'S ALTITUDE. I'M SORRY.
>> WHAT WE HAVE HERE IS OUR
HOUSE YEAST. IT'S A 1056
AMERICAN ALE YEAST, AND LET
FERMENTATION BEGIN.
>> THE YEAST IS IN NOW. WE'RE
ROUGHLY AT 68 DEGREES
FAHRENHEIT. SO THIS IS GOING TO
NEED ABOUT 5 DAYS TO FERMENT
OUT, AND I THINK WE'RE GOOD TO
DRINK THE MOST WILD WEST BEER
EVER.
>> THE CLOUDS HAVE ROLLED IN,
BUT THE WORK IS DONE. IT'S TIME
TO CELEBRATE WITH A BEER.
>> CHEERS.
[CHEERING AND APPLAUSE]
>> WELCOME, OSKAR BLUES FRIENDS
AND FAMILY. CAN I GET A BIG
"HELL YEAH"?
>> HELL YEAH!
>> I'D LIKE TO WELCOME MY
FRIENDS JAMES AND MARTIN.
[CHEERING AND APPLAUSE]
>> WE CAME HERE FROM SCOTLAND ON
A MISSION TO MAKE THE ULTIMATE
COLORADO BEER. THIS BEER IS
ACTUALLY MADE WITH MEAT SMOKED
MALT. WE WENT MOUNTAIN BIKING
WITH DALE. WE GOT SOME CACTI.
THE OTHER THING WE WANTED TO DO
WAS HARVEST THE POWER OF THE
SUN.
>> AND WE'RE NOT TALKING SOLAR
PANELS OR ANYTHING LIKE THAT.
THE SUN COMES DOWN ONTO
PARABOLIC MIRRORS THAT BOUNCE
BACK UP ONTO THE MASH TUN, ONTO
THE KETTLE, ONTO THE HOT LIQUID
TANK.
>> THIS BEER IS DEFINITELY GOING
TO KEEP THE HIPPIES HAPPY. THE
VEGETARIANS, NOW IS A GOOD TIME
FOR YOU TO [BEEP] OFF.
[LAUGHTER]
THIS IS A HANDCRAFTED ARTISANAL
BEER. SO YOU'VE GOT TO TAKE YOUR
TIME. YOU VE GOT TO GET TO KNOW
THE BEER.
[SNIFFS]
HELLO.
[SNIFFS]
HOW ARE YOU?
SO THIS BEER IS A BIT AUDACIOUS.
IT'S A BIT SILLY, BUT,
HOPEFULLY, YOU GUYS ARE SENSIBLE
ENOUGH TO LIKE IT.
[LAUGHTER]
WHAT WAS THE FIRST THING YOU
THOUGHT WHEN SOMEONE SAID WE'RE
GOING TO TASTE A BEER WITH MEAT?
>> YES.
>> HA HA HA!
>> I WAS LITTLE BIT WORRIED WHEN
I SAW THE GARNISH.
>> SO THAT WAS ACTUALLY THE MEAT
THAT WE USED TO SMOKE THE MALT.
>> I WAS HARNESSED BY THE POWER
OF THIS BEER.
>> I WAS SURPRISED THAT THOSE
TWO POOR GUYS COULD BREW AT
14,000 FEET.
>> I DIDN'T REALLY TASTE THE
CACTUS, BUT IT WAS REALLY FRUITY
AND LIGHT. IT'S GREAT FOR
SUMMER.
>> WHAT DID YOU GUY THINK OF THE
BEER THAT WE MADE?
>> I'VE NEVER HAD ANYTHING MADE
WITH CACTUS BEFORE.
>> I'M NOT VEGAN. I'M NOT
VEGETARIAN. OH, IT'S AMAZING.
>> NO. I'M A VEGETARIAN.
>> I'M SORRY YOU HAD TO TASTE
THAT.
>> NO. IT'S OK.
>> AS A VEGETARIAN, I LOVED IT,
MADE ME EXPLORE MY ENTIRE LIFE
WORLD VIEW. I MAY HAVE A NEW
DIET.
>> WAS THAT THE FIRST TIME
YOU'VE EVER HAD MEAT IN YOUR
MOUTH?
>> NO.
>> NO.
>> NO AND NO.
>> OH, I'M INTERESTED NOW.
>> HA HA HA!
>> IF YOU WERE TRYING TO COME UP
WITH A NAME, WHAT WOULD YOU CALL
THIS BEER?
>> YOU BREWED IT WITH SMOKED
MALTS, AND YOU BREWED IT WITH
BIG MIRRORS. I'D CALL IT SMOKE
AND MIRRORS.
>> NOW THAT THE PEOPLE HAVE
TRIED THE BEER, LET'S PUT IT TO
A VOTE.
>> OK, GUYS. ON THE COUNT OF 3,
IF YOU LOVE IT, "DRINK IT," IF
NOT SO MUCH, "DUMP IT." 1, 2, 3.
>> DRINK IT! WHOO!
>> DALE, IT'S BEEN A COMPLETE
BLAST. WE LOVE EVERYTHING ABOUT
OSKAR BLUES. SO TO MAKE A BEER
WITH YOU GUYS ATOP OF MOUNT
EVANS HAS BEEN ABSOLUTELY EPIC.
>> BACK AT YOU, GUYS. THANKS FOR
COMING TO COLORADO.
>> GOOD NIGHT, AND GOD BLESS
AMERICA.
[CHEERING AND APPLAUSE]
>> I THINK THAT IS ONE OF THE
CRAZIEST BEERS WE'VE EVER MADE.
>> IT'S EITHER A PINNACLE OF
HUMAN ACHIEVEMENT OR IT'S MAYBE
EVEN THE LATEST IN A STRING OF
PURELY THOUGHT OUT GIMMICKS TO
ADD A VENEER OF DANGER TO A
DECIDEDLY MEDIOCRE TV SHOW.