hpr-knowledge-base/hpr_transcripts/hpr4694.txt

Episode: 4694
Title: HPR Beer Garden 16 - Belgian Blonde
Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr4694/hpr4694.mp3
Transcribed: 2026-07-31 16:16:58 (official HPR transcript)

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This is Hacker Public Radio Episode 4694, for 2026-07-30
Today's show is entitled, "HPR Beer Garden 16 - Belgian Blonde"
The host is Kevie and the duration is 00:34:22
The flag is Clean, and the license is CC-BY-SA
The summary is "Kevie and Dave talk about Belgian Blonde Ales"
Hello and welcome to another exciting episode of Hacker Public Radio, and this is the HPR
Bigard, your semi-regular and semi-frequent, this hit down different kinds of beer styles,
which we sacrifice ourselves to do so you don't have to, although we'd like you to try
as well. Anyway, I'm going to shut up. This is episode number 16, and I am joined this time
around just by heavy this time. Hi, Kevin. How are you?
I'm very well. Thank you, Dave. Yes, we were due to be joined by Paul this evening, but
he's not well at present. I think the cold demons have caught up with him, and essentially
an accurate voice. We do hope we'll be back with us for the next episode, and we wish him all
the best. Absolutely. Now, I think he was originally planning to take part, so hopefully he has got
one of the style that we are going to be reviewing today, so that he can then drink that whilst he
is listening to, when we've, as she publish this episode, which will probably be in about two
months, the way things are at the moment. Yes, so if you're listening to this, it doesn't mean
that we're now going to cut off and come back in two months. It just means it's been two months
recorded. Yes. That's because we have four episodes in hand, which we need to make sure that
we space them out according to the rules of HPO, which says one episode of it two weeks. If we could
force plus this one, and that's three, two and a half, this is the thing I'm sorry, this is what
right, okay. Yeah, I was going to see that's actually two and a half months, but okay, yeah.
Yeah, I think episode 12 came out last week, the week before, maybe? Yeah, there was one last
week of those, yes. Yeah, so yeah, the next one is episode 13, which I haven't seen
what the gaps are like at the moment, but hopefully we'll be able to to get that in fairly soon.
Absolutely, yes. Anyway, so the beer style that we are going to be looking at today
is Belgian blonde, and I'm going to pass over to Kevy to tell us all about the Belgian blonde beer
style. Yes, now there's just one that actually, it was really interesting when I started reading
up on. I actually thought to myself, let's have a wee nosey here, and just ask duckstuck
go, what is the history of Belgian blonde? I'm just interested in this, let's see how bad the
sea I report is, and the AI report came back. It's a blonde beer from Belgian. Well, no poop
sure, I'm looking at the clove is in the name. Yeah, yeah, so after consuming probably
about 1.21 gigawatts of electricity used to answer that part of the question, it then went on to
burn the rest of the US's nuclear resources, telling me then that it was from the mid-20th century,
and it was compatible to laggle, but not laggle. And I'm thinking, this is a really rubbish report.
It's compatible to laggle for because it's a blonde beer, that's the better. There's no other
similarities. So, I went to my traditional, you know, these things and they're called books,
and no, for those you kids out there, I'm not talking about any reader, I'm talking about physical,
paper, copies of books. My main goal to actually that I do for starting references to beer
bible, and it had very, very little actually on the Belgian blonde. The hardly said anything on it.
Quite disappointed. It said it existed, but gave me next no information. Then I went into
Roger Proz's book, and I got quite a bit from there, and then I went into Michael Jackson's
beer companion book, no, not the singer, don't ask. And he had quite a bit to actually say about this.
So, that's where my two sources have come from. We have to go back actually, it's not the mid-20th
century. We have to go back to the early 20th century. Now, this is before Pilsner Brewing was established
in Belgium. The consumption of beer was actually boosted in the form of the government,
because there was a prohibition that banned distilled spirits in Belgium, not entirely, but from
sale in bars and cafes. They were not allowed to sell distilled, strong spirits. The Belgian
Brewers responded by producing a series of strong blonde deals that had an average ABB of 8%.
With the arrival of Pilsner's in Belgium in the 1920s, many brewers jumped on the bandwagon
and were actually producing their own Pilsner's in greater quantities than the traditional Belgian
deals. However, it was Palm Brewing, which began life in 1747 as a tiny brewery in a tavern called
de Hürn, which translates as the coronet in English. And in 1908, the brewery was bought by Arthur Van Roy.
And when the Pilsner Boomer arrived, he increased production, but also stayed through to the Belgian
Ale styles, rejecting the imported laggers that were becoming very popular in trendy.
The brewery itself was damaged during World War I. However, a new plant was built
and the brewery lost a special palm. This used the palm logo and they declared the palm logo
as a defcembal of defiance, firstly to the German Kaiser and then to the upstart lagger,
which I thought that was brilliant, really epic. The beer and brewery prospered locally,
but it wasn't until special palm won the top prize in the ANCN Belgium class at the Expo 58.
Now, ANCN Belgium, just with three chances, has all the Belgian. But Expo 58,
I didn't know this, I had to look this up. I thought it must be a beer festival,
a food and drink festival. No, no, no, there's a reason. This is where it took off.
It gained national and international notoriety at the 1958 Brussels World Fair.
So slightly more than a beer festival. Of course, demand soared and by the early 1970s,
special palm accounted for 20% of all beer sold in Belgium. And of course, with success,
brings notoriety and other brewers had started then to make their own versions of the
blonde Dale, which of course, as we all know, it's available now from the majority of Belgian brewers.
You name a brewery, they've got a blonde Dale. Now, please note, I'm not saying that palm
created the Belgian blonde style, but it was their defiance dance against prisoner and this
winning of the award that led to the beer's growth and also expansion into the national market
and beyond. So Belgian blonde deals are typically no surprise here, fairly light and color
and golden. They are refreshing to drink, however, they are also known for considerably higher ABVs
compared to other light beers. They are typically six to eight, however, some go up to 12 and there
are a few very silly ones, which will go beyond that. The strongest I've personally had was a Belgian
one by Reeze called High Voltage, and I think it was 17%, which was, um, it was actually horribly drinkable
to be honest. I remember having it with a bit of trepidation against 17%, no, it wasn't fiery at all.
It was lovely and drinkable. Wow, the flavour profiles tend to be fruity, spicy, weedy and yeasty.
So there, so that is my research, and I do want to give a shout out in the negative context
to shops and store and away, not in place at all. I was able to find one blonde Belgian locally,
fairly disappointed. No, no, sorry, sorry, that's not entirely true. There was, there was
duvella as well, which is available everywhere, but I just didn't want to cover one that's just
so readily available. Right, right, right, so do you have anything to add to that, Eve?
I do not. I didn't manage to find too much information beyond what you really said, so
yeah, it's all good. Actually, the one thing the internet was really at a
disappointing sort of, I know I'm checking the internet and also along with my book,
so I've got here, and the internet was surprisingly light and very inconsistent on what it said.
So that was my, and a lot of the websites I did find something that clearly AI generated
websites because they didn't read. They were just almost restating fact, so that's where I
went back to my own trusted sources. That's really interesting because I know that when you're
looking at the individual beer styles, it can, it can be quite difficult sometimes to find
some useful information around it that, well, put it this way, you can look up some things
about a particular beer style, and you'll go to one place, and you'll say one thing,
you'll go to another place and say something completely different. And whilst the researching
I've done so far on the beers that we have covered up to this point, there's usually been quite
a large amount of information relating to it, but as, as you said, I think with the Belgian
blonde style, there's only very limited factual information about what it is, rather than where
it came from, and how it came to be. And I think that's the first, first one, I think I've found
with this particular beer style to have a distinct lack of historical information.
This is where another windfall old school, I was like I said, I was really happy that I had the
books. Now, the reason I actually wanted to look at this was because I found something, I didn't
write it down so I'm going to read this. Michael Jackson here in his book, Beer Companion,
goes into the actual process, for a traditional Belgian blonde, two rose summer barley,
melted in France and Belgium, to a colour of between 2.5 and 5.5 EBC. I'm not really sure what that
means. Well, I mean, I get what it means more to a colour, but I don't get what those numbers are.
After an infusion mash, hops are added to the boil three times. The varieties used produce
a beer with 29 to 31 units of bitterness. These two classic hops make a very important combination
to the bouquet and flavor. The original gravity of 14 Plato is effectively upgraded to 17 Plato
by adding a measure of dextrose before the primary fermentation. This increases the
bruise alcohol content and attenuation. The original symbiosis of yeast has over the years
been narrowed down to just two strains and both are used in primary fermentation. The bruise
divides into two unequal batches, one for each yeast, at the primary fermentation stage. The bruise
spends five or six days in the vessels at temperature between 16 and 28 degrees. This is followed
by secondary fermentation of three days in cold vessels, during which the temperature is gradually
lowered to minus one degree. The process of cold maturation is then continued for three to four
weeks before the temperature is dropped to minus three to achieve the final precipitation and
compaction of the yeast. The next stage to filter the brew and add to it a dose of one of the
two original yeast together with a dextrose priming that lifts the original gravity on the equivalent
of 18.4 or 18.3 Plato. The brew is then bottled and left for 10 to 14 days during its third fermentation,
and for this the temperature is set 22 degrees. When it is given, although this is perfectly
drinkable, it is not released from the brewery until it has been stabilized at temperature of four
to five degrees for a period of five to six weeks. Landlords who receive this will then take the
beer and store it in their own cellars for at least three months before serving it. So there you go,
I thought that was quite interesting. That is really interesting. And that was a heck of a lot,
just show it to the difference though. Modern brewers will try and push bruise out in what 24 hours.
They're thinking, that's a combination of six months from start to finish. That's a lot.
It is a lot, but it's it's set a quite a high expectation. Absolutely. And that's for this
sale. But the other thing it is, it explains as well why so many Belgian deals are rather
pricey. I mean, you have you invest that much time into it. You can't invest as pounder canstuff.
Yes, and one last thing, I've always been guilty of drinking from a goblet, any Belgian beer.
However, a blonde deal should be in an, what was clustered and shouldn't have been oversized
brandy glass. And the design is to get a large head and maintain it. So this one is very much
out of like a bell shaped one. You see, bell shaped. It goes out like the goblet, but then
gets much narrower as it comes up to the top. Yeah, it's almost like a wide tulip.
Yeah, yes, I like that. They're in a exaggerated tulip. Like a tulip on a bum. Yeah.
My beer then is a lot of truth. I do not believe I have had this before. I think the first
truth I ever had was the muck tube, which we reviewed when we went back to do the
the Belgian Scotchill. Belgian Scotch, that was it. Again, the clue was in the name.
So yeah, this is a 8% ABV. And I was looking to see if there was any actual
gobbins on the on the bottle to explain a bit more about what it is or how it's
how it's presented. And there is absolutely nothing written on the bottle at all about that.
Those of, well, if you want to read the ingredients of this beer in what looks like 17 different
languages, then you can do this. But other than that, it doesn't seem to be much else to read.
And that doesn't peel off to say, no, it doesn't. So anyway, it's presented in a lovely
brown bottle with a kind of a staged neck, which I'm going to guess is something to do with the
pouring experience. So let me open this and let's see what the nose has got. Hello, there's a really
interesting aroma coming out of the bottle, which is neither hoppy normalti. I mean, that could
that could be yeast quite a sharp fragrance to it, a sharp aroma to it, which is a little bit
citrusy, but not not amazingly so. Smells nice. Right, let's go for the poor. That was a bit aggressive.
Whoops. Okay. Well, now you guys wanted support. You did say. Yeah, you did say that the
head should be there and it should stay there. And I actually fear this is going to be the case.
Because I've only put half the beer in the glass and the glass is full. So it's literally
50, 50 beer in the head. The beer itself is a light golden ale. It's quite clear. There's like
a the slightest amount of haziness in there. And what I'm getting from the, and again, I think
this is what happened to be a lot there, not on a pre-versocation where the head is actually preventing
some of the fragrance getting through. But there's definitely a sweet and multi-ness coming from
the, from the glass along with this, what I presume to be yeasty fragrance as well, aroma.
It's not unfamiliar, which to say I've not had, I don't, I've not knowingly had a Belgian
blonde style before. I've had blonde beers before, but you can't, as I understand it, you can't
really compare them. They're not quite the same thing. So let me, let me see if I can get a decent
taste out of this and see, see what that yields. Oh boy, that is nice. That is very nice indeed.
So yeah, it's, it's multi. It's definitely a yeasty flavour. It's not a huge amount of bitterness in
there at all. I expected more bitterness, but it seems as though the sweetness has, as cancelled,
most of that out. The notes I'm looking at here suggest that there should be a moderate
hot aroma intensity. I'm not really getting much in the way of hops from it.
Possibly the citrus drops when you say there was a side bitterness there, that's the only
day I could think of. Yeah, potentially. But what I am noticing now is being a good
30 plus seconds inside, I took that taste. I've still got that sweetness. It hasn't gone anywhere,
and that is really, really, really pleasant. So the head's gone down now to probably,
I don't know, an inch quite a light head, but it hasn't noticeably changed the aroma at all.
This is really nice. For an 8% beer, it doesn't taste like it. Very often when you have your
stronger IPAs or your stronger Aels in general, you will tend to get a bit of a boozeiness coming
from the strength from the alcohol. That is not present here, which actually makes this quite
dangerous because this is drinkable. This is this is chug-able, which I don't think is, I don't
maybe that is the intention around the flavoring. But whilst this is incredibly nice, it's
going to forge not only have one of these, because if I had two of them, the first one would be
finished. I would be opening the second one about it now to enjoy it more. But yeah, this is
incredibly nice. What have you brought? Well, I actually, to be honest, that's actually the
one I went for looking for that was Edestock. So very well known one, Alif Blond, nice, straight away,
sweet, but I had a, oh, fruity, not overly citrusy. Oh, it's like I'm gleepe, oh, that's like a sweet
wine. Yeah, that's, oh, that's just lovely. So let's see how this one pours. Yep, just like yours.
Oh my goodness me. Yep, so this tulipsed-style design is, it says it's designed for the head.
No, more fruit, more gravy. There's something else in that's not a fruit in there. I'm just
trying to get that. Still the sweetness, there's a sweet, not so much moldy. I think we're Brady,
Easty, but yeah, lovely. Like you said, just want to dive in and, you know, with a majority of
beers, I know, you know, you just wouldn't have much of a head, but there's still a good kind of
two-ish kind of head. Right, so let's go in. The notes carry on through, oh, there's a new fruit in there.
It's like a berry, the grapes are there, but there's more like a berry flavor in there now.
My little tartiness on those berries, but not much, not anything like a black berry or a raspberry
or anything, more melodon. Yeah, again, Brady, sort of slight bit of molteness in there. It is sweet.
It's like a sweet bread, actually, with the sweet bread with two jams on it. Okay, yeah, sounds
quite intriguing. Yeah, there's definitely two layers of fruit in this, which is quite odd,
but lovely, because after you get past the initial sweetness, there's a grape, and then you've
got this, and what is it? I can't actually make it out of what it is. Like I said, slightly tart,
but not overly tart. But it probably to be honest, without that, would probably become quite
sweet, very quickly. It just, it balances it out well, so that's absolutely lovely. That's beautiful.
Now, I don't think if I, my memory serves, I've taken my glasses off, and I don't think this is
as strong as your one. No, no, who are near six percent. So, but given it to 750 mill bottle,
that's probably a good thing. It was either a choice, my local supermarket, where either by one of
the 750s or by a four pack of cans, and I'm going, now I'm going for the 750 bottle. Fair enough,
and yep, topping up in straight away, I barely poured, and it's only a really slow pour, and the
head does just short, right the whip. Oh wow. There's my top up. Do you want to flake with that? Yeah,
I think so. Some hunters and thousands, please. Yes, maybe a bit of a bit of strawberry sauce, perhaps.
Yeah, just looking at my glass here, even after having topped it up and even had quite a bit out of it,
there's still quite a decent amount of head on there. If I just swirl that to bring that down.
Yeah, there's still a dead head on there. Oh yes, head on there. Could be that's one thing that,
yeah, you for that is hazy. It's almost like you've got all that something I didn't comment on,
not mine's got no he's at all. Mine's crystal clear. Completely clear. Yeah. Well, I'll tell you
the head, but yeah, I mean, I can see you through that. Oh yeah, I can see that. Yeah, that's that's
totally clear. It's interesting you mentioned earlier about the balance of the AL, making sure
that all the all the different flavors are there to complement each other and balance it out in general.
The bit of this there to take away it being ending up being too sweet. And I think that that is a
big thing. There are some beers that I've had. Thankfully none of the ones that we've reviewed here,
but certainly a large quantity of ones that I've got stacked up there that I've still got to go through.
They have a lot of something that almost nothing of something else. Yeah. So they're either
incredibly bitter or they're incredibly sweet or they're incredibly hoppy. You don't
tend to get a good balance of everything to give you something to talk about basically.
A beer that has few assets, few parameters to it. It quite simply lacks character.
And I've found certainly, and I think this may be to be quite honest with some of the stronger
rails where you've got really robust flavoring, really robust mouthfeel to it, where it's
got that character. It's got something you can chew on. It's got something that your
all of your senses are enjoying. Those are the beers I tend to go back to. And I think that the
last shoof, the blondler shoof, I bet I presume that is just a blond isn't it? Do they do other
the last shoofs? No, no, the last shoof is the form. It's the wee bit of the front. That is
right. Okay. That will make it to my regular purchases. Now thankfully, unlike you,
I was able to get this really easily in my local supermarket. So it's a supermarket. I go to once
a week. So if I'm other mind, I'll water down the beer aisle or last shoof, you're making
one of those. It's a really nice, I was about to say general purpose beer, but I think that's
quite offensive. It's a nice, it's a repeatable beer. A beer I can go back to again again. Yes.
Well, to be fair to my local supermarket or one of them, it did have it there. It was just empty
on the shelf. Cherry shoof was there, but the last shoof wasn't. And I was like, nah, and I couldn't
use cherry shoof for my blonde, yet that's a fluke beer. That's that's what I haven't tried. In fact,
well, like I said earlier, I've only tried a few of the shoofs now, but I know there is a good number
of different styles of shoofs. Yeah, and it's quite a few you can't get here. You can get them
on the inspecialist beer shops. So the ad was looking out for. Yeah, no, definitely. Absolutely,
this one. So I can't remember exactly what the yarners will live, but I remember speaking to
somebody from Belgium before. I have a horrible feeling, then maybe owned by Haynick and not in
beer or something like that. I think left I've been bought over, because I remember the general opinion
was why you drinking that. I'm going, well, it's the only brown beer I can get, Belgium,
balloon that I can get regularly. Yeah, so left is owned by Inbev. It's in Bev as a deer.
And you was born in Belgium, yes. Yeah, so Shane, there are very few actual, like, independent breweries
still around that haven't either been or are in the process of being or are in the sights of
places like Inbev and Uh, behind Icon and the other big ones, which is a bit of a shame.
I dare see the one thing that I never realized was, a little this has all the markings of a
trappist. It doesn't call itself trappist. It would look sick one, but it isn't. And I was asking why
and they said trappist is a protected thing. It's a bit of a deacornish pastier store and we're black
who didn't. It's got to be done in a trappist. There's a special special license they give out.
Apart, it's only like 10 of them in the whole world. England has got it in a tint may do.
That's an official trappist beer. Okay. And I think the majority of race tomorrow didn't bear. I
think maybe it should be like one in Germany and one hole under something. I'm not sure, but
but I know the vast majority are in Belgium. So, like to call a trappist, it has to actually be
done by the trappist monks. So that's why the big breweries can't touch other bigger. No, I'm
not even going to call them breweries. That's an insult. The big conglomerates. If they were to buy it,
they're not actually buying anything other than the name. They can't even buy the proper beer.
You know, they can't call a trappist of its north, meet by the monks. I can't imagine it
and be able to be too happy to employ monks. Yes. Right, no, before we forget what you're scoring this.
Right. I'm actually in the process of writing up my a devigate sake of photograph by the way. I've already
I'm going deep down it. That's good. I'm going through my untapped check-in right now. And I've given
it an interim score, which I will probably, if I'm going to do that now. I originally gave it a four
out of five, which I think is mightily wrong. I'm going to make that a 4.25, which is going to
equate to an 8.5 out of 10. I am really impressed by this sale. It's incredibly nice. Like I said,
it's got lots of character. There's lots going on in there. And the experience of this beer
has made an impression on me. As I've said a number of times before, it is the experience that I'm
interested in. I want to be able to open a beer, try it and think, oh, and if I don't get that,
then it's not going to get a fiber. If I go score from me. But yeah, 8.5 for this one.
Good. Good. I think I'm enjoying it. What are I rated? It's very good. I'd say it falls short
of greatness here. But it's very good. I'm just going to confirm. I just need that wee
是不是 just you can confirm. And I think the confirmation, I'm going to say a good 8. Maybe even
8 and a quarter. That kind of idea. No, you're just pushing it. Maybe it's about the, you know,
yeah, that kind of area. So yeah, I'll go a very good 8. I'd say if it was a student and I was
creating it, I'd say a minus. That kind of wee. So it's definitely not in that kind of absolute
elite. But at a certain point, my favorite Belgian beer I've had. Actually, if I'm being
Beverly Hills, I don't think it's my favorite. The blonde Belgian I've had. And that's
where, of course, you get the danger of if you've never tried something before, you might go,
oh, that's really good. And then you can go, oh, but that's actually better. And it's the same
style when you try them on. So this is why I'm always said to people, don't be afraid to the first
time you have something you might think, wow, this is totally amazing. And then at the more you
have the more you raise, okay, this one isn't as good as the other ones. So, you know, we reach,
score your things if you have to, nobody's going to see anything about that.
Hmm. Right. Absolutely. So nice. Okay. And we have some feedback. No, we have actually two types of
feedback. We have would feedback from the Fediverse and feedback from the comment section. So
Dave, what Fediverse feedback do we have? Yeah. So we had a piece of feedback from our episode 11
that we released back in March. That was the Belgian Scotch-Ael episode. That's twice
your pension. I in this episode. And it was Mark, Artur 72, who responded to that on the Fediverse,
saying, there is a history lesson in here. Thanks, guys. Short but simple, but thank you
for watching, Dave, for that feedback. Absolutely. And that's all we're aiming for. Not just to
exclusively talk, sit here and talk about the taste of beer, but also give a wee bit of back.
And so if somebody who's not a big drinker, I fact I'm not sure, Mark seem much more drinker.
I think he's appeared on podcast before and he wasn't. He was not partaking of the alcoholic
beverages. So yeah, if we can get to somebody and join that then that's good. Now we had a comment
on the Baltic Porter. One which was released on the 16th of this month, it's a 26th at time of
recording. And on the next day, we have Gan, Adam, sorry if I said that name wrong, but it's
stir tobacco, because he says the same sound as Kevys, uh, beer. That's that's that's that's it.
Once had an Nordic Porter at 9.5% which was an Icebox, which is Icebox, made from their
Stark beer at 7.5% which is at Doppelborg, a strong often dark German lagger, which might be
mentioned in the upcoming episode about strong laggers. Spoiler, that's sorry it was. Oh no,
not spoiler, that's it done. It wasn't mentioned. The multi Nordic Porter came in 0.5
liter bottles and had heavy coffee and espresso notes and was really the perfect drink for a long
cold winter evening. However, it's not available anymore, but they know offer Grand Marner and
whisky cast matured versions in 333 mil bottles, which I have not tasted yet, I like the yet
part. Yes. So yes, thank you very much Gan for leaving that comment, really good. Yeah,
absolutely. And yeah, please do leave comments on either the HPR website for the episode that you
are listening to or anywhere on the Fediverse. And please, if you've got to leave us a comment on the
Fediverse, please do use the hashtag HPR Beer Garden. I did look on the Fediverse under the hashtag
Beer Garden, but actually that is so generic. There are tons of posts on there. So if you use HPR
Beer Garden, you've got a better chance of catching your comments. Yes, right. And coming up in the
next three, we have got double dry hopped IPA. Then we're going to amberales, then bitter,
painted, old English bitter. And we get up. No, we're going to have to this life from a bar because
surely a bitter is definitely, and it has to be served in a mug at a bar. So we'll have to
forget how to live broadcasting for that one, I think. Are you talking about like a proper
drug proper? One of these? One of those? Yes, I've got, I've got a bunch of them over there as well.
Yeah, the traditional dimpled beer jugs from the the 19, well, 1900s.
Yes, they are timeless. I don't know what you're talking about, Nick. They are timeless, yes.
But you don't tend to see them these days because whatever you go into a pub and order a
pint of beer, you normally get it in a gel. Yeah, because that's the modern way of doing it.
I will actually ask for it if they've got them. Because I will look to go and see and I'll say give
it to me in that jug. And of course, then you get some of the young ones going to look
and you can let you see what you want to pitch up. No, that's the tip of the mug over there, that thing.
Yes, yes. There is something to be said from for drinking beer out of a proper beer jug.
They're really good. Absolutely. Yeah, so. Right. So unless there's anything else to add,
I don't think so. Right. So join in tomorrow for another exciting episode of Hacker,
Poblake.
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