Episode: 4577
Title: HPR Beer Garden 10 - Scotch Ale/Wee Heavy
Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr4577/hpr4577.mp3
Transcribed: 2026-07-31 16:14:18 (official HPR transcript)

---

This is Hacker Public Radio Episode 4577, for 2026-02-17
Today's show is entitled, "HPR Beer Garden 10 - Scotch Ale/Wee Heavy"
The host is Kevie and the duration is 00:37:45
The flag is Clean, and the license is CC-BY-SA
The summary is "Dave and Kevie talk about the Wee Heavy ale style."
Hello and welcome to the Hacker Public Radio Beer Garden, yet another phenomenally exciting
episode of what both the Beer Garden and also Hacker Public Radio, who we should thank for
allowing us to produce this series up as not a series yet, shush on the Hacker Public Radio
platform, the much obliged for that. My name is Dave and I'm joined as almost consistently
in the past by Kevy, hello Kevy, how are you? Hello, hello you've caught me in a good mood,
this is probably my favorite style of being able to be able to go into you, so you're
I'm good at it, like a Cheshire Catcher's name. Yes, I can vouch for this, I can vouch for this
definitely. So what we're going to be doing on this episode of The Beer Garden is we're going to
be reviewing the Scotch AL style. Now I have been told this is not Scotch AL's, this is Scotch AL,
this is something it's a style in and of itself. But before I hand over to Kevy to explain exactly
what a Scotch AL actually is, I do have a question, he's probably going to answer anyway, but I'm
going to get in there first. Is a Scotch AL a wee heavy or is it is a wee heavy a Scotch AL?
Yes, you're right on both counts. A Scotch AL is a wee heavy. Now, as you perfectly point it out,
there are Scotch AL's do not get that confused. Yes, a Scotch AL is a Scotch AL, but
not all Scotch AL's are Scotch AL's, right? It's now it's actually quite odd because people in
Scotland are very, very protective of that word Scotch. We are not, we would never use it to
describe ourselves. Scotch when you say it like that is nearly almost always reserved for whiskey.
Right, you know, so if you say Scotch up here, okay, most people wouldn't use the term, but they
would immediately associate with whiskey. They certainly wouldn't, they associate with something
being Scottish, that's different again. Although it does tend to get used and if you want to
annoy a Scottish person, call them Scotch, they probably will actually go to them off.
Or if more so, going to a part a part, but a nurse for a Scotch is whiskey. Yes, well, that's the
only type that are. You will be told that there is no other type of whiskey. In Scotland,
anyway. Yes, but I've been in mind, I'm no longer a whiskey drinker, so it doesn't affect
you. Yes, which is sad actually, in and of itself, do we need a minute silence?
Not quite, not quite. Okay. Oh, interestingly enough, you mentioned in whiskey. I mean,
I don't know whether there is a relevance between whiskey and the style we are reviewing today.
Well, actually, no, there's not. No, that isn't. Scotch sale as you wouldn't more likely get a
cold in Scotland than the wee heavy. And it's just that the only reason it's called a wee heavy. No,
this could be a series. That's could be Saudi. This could be a whole two-hour long episode,
which me that I was with complain about, but I think the the wives and my boss tomorrow might
if it was. The term heavy is very often referred to as a beer that is was just on the heavier side,
and it would be classed as when beers were essentially taxed for the first time in the 19th
century. They were taxed on their weight, their density, and also their alcohol amount. And
anything that was above a 70-show, no, the the shilling system was 60-shilling, which was light,
or an England would be called mild, it's same beer, light and mild and 60-shilling at all the same.
Then there was actually, it was usually called a pinder normal, which is 70, which would be more
akin to our kind of bitter, but they're totally different flavor profiles. But just to give you an
idea, heavier than our larger, but not a heavy yield. And then if you got a pint of heavy, that would
normally be the 80-shilling. So this is when you do get a bit literally quite a bit thicker. So
likes of 80-shilling to me is perfect, it's nice and it's got a nice thick body to it, but it's not a
strong ale, a heavy. The wee heavy was the next level up, which would be given in a small glass,
not a pint of it, and it would be usually from about 7% upwards. If you see 80-shilling generally in
pubs here, well, actually, in pubs, it could be in bottles, whatever, normally it's been four and five,
and that would be a pinder heavy, but a wee heavy would very often would always be served small.
As far as a history goes, if you actually look to the history of the first wee heavy, then you'll
find that it seems to suggest that it was from the 18th century, it's when it was first coined.
However, it was much further back than that. A wee heavy is always strong and multi,
and it would be very much more forward, it would generally have toasted caramel notes as well,
and would quite often have a dark, fruity character, and this is just purely down to geography.
So the climate in Scotland is weight, and you can vouch for that, you've been there many
a time, and the further north you go, it gets weighter, it's just part of the geography, so up here,
it rains, well, we never have a dry month, let's be honest, a bit like me in general, don't have a
dry month. So, and then north of Scotland, it's always weight, so hops and things don't grow,
so traditionally, people would actually make beer, generally for themselves, not so much for
commercial purposes, from what they had, and barley grows very well in a weight, so you get
multi barley, and that's what gives you your multi taste. The other thing that they would use instead
of hops would be Heather, which grows anywhere in the north of Scotland, so that would stop it
from being overly sweet, can give it a floral note, but only in lighter beers. If you get Heather,
if you put Heather into a dark ale, it's more or less ignored, it's just a wee bit like,
you know, when you put a tiny bit of sugar into a race of beef, where you've used like a lot of
toned tomatoes, or maybe some alcohol or something, just to kind of provide balance, it doesn't
make it sweet, it just provides balance, so that's all the hair that was for. When Scottish ale
became more popular than the lowlands, so when I mean by that it's essentially the central belt,
of Scotland. That started getting traction in the 18th century, and the term Scotchale was
coined, because it was a marketing gimmick more or less. It was to export this outside.
So it wasn't actually until the 19th century that it was properly exported, and that was always
it coincided with the industrial revolution, because they just couldn't produce that amount.
So you would have this small, very often traditionally taken in the evening after dinner,
and it would be served as a winter warmer. So this does a continuous theme quite nicely of winter
warmer beers. As I said, the wee heavy was considerably stronger than I heavy. It would literally go
up if you had a pint of traditional pint of 60 or a pint of light would normally mean between
two and three percent. A pint of what they called normal or ordinary would be between three and four,
and then pint of 80 or heavy would be between four and five, maybe up to five point five,
that would be a very strong heavy though. And then anything stronger than that would be the wee heavy,
which as I said, would be traditionally done as a late drink after dinner, somebody coming in
from the cold and it would be to warm up. So drank maybe off on a long side of whiskey as well
traditionally. Now, obviously the big problem is with people home brewing a lot of this stuff,
is that until a big brewer comes along and actually starts to produce it in quantity,
they will be different depending on what's grown locally. And the first brewer that I could find
to actually brew this commercially, where William Younger, so Younger's tart and special was
available until very recently, although no longer produced by the Younger's brewery, which is
long since close, and also Robert McCueen. One of the interesting factors that I just found out
actually, William Younger's brother was the founder of Brutanales, who produced one of my favorite
beers, the old joke. Yeah. So I found that actually, I thought something I didn't know. So when
I was doing this, I found this very interesting. So with the arrival of the recent craft brewing,
what I'm going to call it, a boom is it a boom yet or just an interest. But certainly,
one of the places which has developed a taste for the Scotchel or we heavy is the other side of the
pond. Now, the other place that did was Belgium, as we found out in the Christmas episode,
the Belgians liked it as well. But we're going to leave the Belgians for just now, because I need
something to say in the next episode. With the advent of it in America, the biggest difference you're
find between uscottchel or we heavy from Scotland. So if it's from Scotland, generally it will always
be what I've just described. It'll be multi, slightly toasted caramel with a fruity back end.
And it'll always be dark fruit. You'd never get citrus or orange or anything like that.
It'll always be like a dark dried fruit back end. However, with America taking it, they've done
almost the stereotypical Scottish thing. They have made it. And to be honest, as a huge fan of Scotchel
or we heavy, I generally don't like the American style we heavy, because they have made it a bit
of stereotypical as you could get for Scotland. Yes, they still have multi-ness. They still have
some fruityness, but they add a lot of smoke. They have this kind of peat smoke, fake peat smoke into
the thing, which is totally alien for a beer here. They're the odd one that does, but it's a newer
beer. None of the traditional ones seem to have had that. And the other thing they do is they make
them nearly all cask conditioned, which means they have a very strong taste of whisky with them as
well, which again, I'm just not a fan. I don't particularly like my beer's taste like whisky,
personally. So there we go. So there is the history that I have got from the We Heavy. And unfortunately,
there was a time when We Heavy was available in every bar, in every local place. To be honest,
no, you will struggle. Unless you're going to craft a deal, please, you will struggle to get a We Heavy.
You should still get a heavy, kind of heavy, but our We Heavy is something that has really lost popularity
in recent times, sadly. Right. However, I'm going to add the WeCaviat.dot, don't be too disheartened
to be continued. Okay. Well, thank you for that. I have questions.
Genuine questions. Now, you've kind of answered one of them about the definition of an 80
shielding or a heavy. I expected the 80 shielding to be quite strong. And you said it was something
around 4, 5% maybe. Yeah. You share around that. Yeah. Right. So when I was looking for a suitable
Scotchale for this review, I discovered Bellhaven. Now, the Bellhaven 80 shielding is only 3.9%
which I would put down. Well, that's like we're in the session IP. I know you don't like that,
but we're in the session IPA region of beer strings. So to call that a heavy, it didn't
didn't sound right to me, because obviously I didn't know what the genuine definition is,
but I understand that now. So I'm happy. It's interesting you mentioned about
car's condition, particularly across the, across the puddle, but the beer that I've got this
evening is car's conditions conditioned and it's made in Scotland. Oh, no. So I'm not saying
you never get it. I'm saying traditionally. Traditionally. Right. Okay. That's interesting.
And now I have a little challenge. So I chat not to not acquire a challenge to what you said or
to something we said previously. Now, you said that we have a,
can be, I think you said, 7.8% give or take, and you're, did I notice between 7 and 9? I think
I said 7 and 9, not commonly. In fact, you said, you've actually helped my point here,
but you've also said they're really multi. Are we not sort of
encroaching into barley wine territory here? Yeah, very similar actually, but
there's not, not so much aging in it. Right. Yeah. Okay. That, okay. That makes sense. That makes sense.
So yes, yes, we are. There's a lot of similarities from a barley wine and a wee heavy,
certainly. And probably one of the reasons I love both styles, because they're not the same.
Yes. Yeah. No. Certainly get it. All right. No. Thank you.
Right. Well, I presume you would like me to try my first? No. But I see that because it's a
teeth, yes, you can do that. I'm good to make you, well, I mean, blessing, I have already made
heavy weight this evening, and I know he's, uh, he's quite keen to get on with this. I have really
struggled to try and find a Scotchale. Now, that's because I don't know what the Scotchales are.
I kept you mentioned earlier on, there was a number of beers that I probably could have chosen.
How do I realize they came under the heading of Scotchale?
Well, one of the ones that can be recommended to me, which is, well, we kept you actually mentioned
earlier on. I couldn't find anywhere. The large supermarket, you could get it online,
but you could not get it in this to horse. And I wasn't going to spend 40 quid to buy two
bottles of this stuff if that makes sense, because they're minimum. And this makes sense. No,
because they're minimum delivery charges. You have to spend 40 quid otherwise you get stiffed
three more charges. So, oh, she did your time to went into, uh, into Tesco and discovered this
Scotch beer. And I said, I said the picture to Kevin said, just, just this qualify, and he just
responded with thumbs up. So, that is why I've chosen it. And what I've got here is an inus gun,
which is brewed in, oh, Edinburgh. Uh, it's the original single malt cask beer. It doesn't seem
to have a name of its own. And maybe the original is the name, because I know they do other styles
and other strengths. But it says on the bottle a uniquely single malt whiskey cask matured
to be deliciously different and seriously smooth. Well, I remember when it came out,
it was originally called Innocent Gunn. I think it was called original Scotch eel. Right. So,
so that is the reason why I said stay away. Yes, I'll allow that. But that's really interesting,
because we were talking about McCune's champion earlier on, and they've stopped putting Scotch ale
on their label as well. Yes. So, it says, a romance of vanilla, malt, toffee, and the touch of oak.
Oh, with a perfect understated bitterness. Well, I'll be the judge of that. The color of it,
because the unusually, it comes in a clear bottle. And the color, in fact, it does come across quite
well on the camera, actually. It's a beautiful golden, almost honey-like color. So, let's crack this open
and see how it lands on the nose. Oh, hello. Oh, my goodness me, that is, that is very
hoppy. Oh, that's not the thing. Oh, that. That's all I've got at the moment, bear with.
Let's go away for the missed to disperse. So, all I'm guessing is that the hoppy hoppy
larga, it's really, really old. No, I'm hoping they haven't changed the recipe too much and
I last had that, because used to, whenever I get it, the first thing you notice was this faint
tooth whiskey. I'm not getting it from the bottle. So, which probably means you won't get it at all,
if you're not getting it from the bottle. If I'm getting nothing from the bottle now.
Okay, let's decence this.
Oh, that's a bit lively. She can hear it's a little bit on the, on the fizzy side.
Yep, certainly sounds like we all right.
I'm getting next to nothing off of this.
I've got a COVID test over there. I'll give that a go in a minute.
Well, it's when you, it's when you dig a drink of it and you realize it's no,
no teeth, something can break. Definitely sounded wrong.
Let's see, under normal circumstances, I want to check the label again to make sure it wasn't
brewed by some Peter's, but obviously, in this case, that isn't it.
In fact, while I'm waiting for this to settle, this is probably a good time to set the record
when we did the Christmas sale. I had the, some Peter's, was it the winter rail or the Christmas
sale I got? Oh, it's one of the two. I made this big deal of some Peter's,
having previously disappointed me. Well, as it happened, literally about two weeks after we recorded
that episode, a friend of ours gifted us a some Peter's mix box, 12 different beers,
most of them could chunk of them were up there. And the, the beer that I
rude the most was the plum Porter saying that when I tried it, it was quite disappointing. There was
no plum there. It was, it was relatively flavourless. But this did one that I had. It blew me away.
It was, it was, the plum was, was so in your face. And I, I really enjoyed it. I think I scored it.
I saw the 375 or 4 on untouched, which is, is, is good. Yeah, just been looking back at the
notes. It was the St. Peter's Christmas eel. It was the Christmas ale. Right, okay. Yeah.
Right. I'm still not getting much from the glass. Let's give this a, give this a try.
Oh, there's a lot going on in there. Oh, that is nice.
Okay. So it is quite sweet. So the, the, the multis is unquestionably in there. I, I, I'd mentioned it in the
color, but I'm actually getting tones of honey from this as well. Did I say that in the,
yes, yeah, you did mention honey here of vanilla, malt, toffee, and oak.
Oh, and I actually know it might be, it might be toffee I'm getting. No, I was going to say
actually, no, sorry. It was the old girl's thinking you're going to get a sweetness of that,
or, because well, so it's probably the combination of toffee, and it will actually that will give you.
Yeah. I'm, that, that, that, that is, is very, very sweet. It's, it's, it had that's really nice.
That is incredibly nice. And the bitterness that they, they spoke about, what do they say?
Understated bitterness, when you first take, take the beer in and you're holding onto it for
a second or two, you get the bitterness immediately. But once it's gone, the after taste remains
that's where the sweetness comes in. The bitterness is gone. The sweetness kicks in. You get that
toffee. I'm not really getting the vanilla, the vanilla. But there again, that could be
included in the, the general sweetness of the ale. But this is 6.6% ABV. And I would say it tastes like it.
It's not overly strong. I think the sweetness does a lot to dumb down the bitterness,
but the, the, the, the two, the two opposite ends of the spectrum. The bitterness and the
sweetness are actually working really well together. I'm going to enjoy this for the next few
minutes, Kevin, while you tell us what your beer choice is. I've actually got two beside me.
And I was trying to think, do I go for my traditional favourite one? Or do I go for a special one
that I actually got? And I think I'm going to go for the special one. That would have been my choice.
Yeah. Well, this is trick weird, the trick weird house brewery. And this is the 2000 beer.
So 9% in volume doesn't look overly dark, actually, through the glass. It's a brown bottle,
but I can see through it, which tells me this isn't going to be hugely dark. I have had a
couple of the trick weird house ones before. And they were very, very, very good. So I am looking
forward to this. So a strong, ill, brewed at trick weird house, people share Scotland. So that's
the border. So if you're thinking about the south of Scotland and freezing galleries on the
west, it's almost going to hang south of the border. The borders themselves are over 33 north of the
border between Scotland and England. So there we go. Oh, we better spray that. Oh, yes.
Oh, deep dark moths on with a trickle note, mildly boozey, which I would expect at 9%.
Oh, that smells, actually, that smells a lot darker, and I think this is going to pour. So let's get this
into glass. Oh, it did pour darker, that looks, oh, much darker, that looks in the bottle.
Hmm. So lovely lovely. You can see that it's actually dark brown, it looks a bit black. Yeah,
yes, not caramel. But it's, yeah, it's dark brown. Hmm. So let's even get this almost no head on this.
I poured it quite aggressively there. And there's a thin thin, it's like pouring a cook,
just thin, form that disappear instantly.
Right, so no head to speak of at all. There you go. That, okay. Yeah.
So from the glass, yeah, trickle, toasted moths, not as boozey from the glass. I must admit,
but let's give this a try.
Oh, yes, that is special. Yes, you've got those toasted moths. They're quite toasted, actually.
That's very toasted. toasted moths. There's a trickle going in there that adds bitterness to
the stop, it's been overly sweet. There's an alcoholic sweetness almost like a boozey toffee.
And there's something in the back end I'm struggling with.
Actually, I don't really know what that is. There's like a barley flavor on the back end. It's not
fruity as I was expecting it to be. It's like barley.
Oty. That's interesting because you call that out of the aroma. Mm-hmm.
But it's on the back end. It's a mildly spiced. It's like this Oty barley. And then
mildly peppery. It's really nice. That's different. That is really different.
I'll tell you what it kind of reminds me of. If, I mean, I know you should obviously
got the whisky connection. That would be a beer form of a black rum.
That's what it reminds me of. Would you get that sweet and bitter, nice old combined? And it's like a burnt
bitterness. Yes. Mm-hmm. Well, that's, yes, that is what I would highly recommend.
Yes, not what I would class a traditional wee heavy, but not a million miles from a
either. As actually, that's a special addition from truckware house. I would say it's very,
very good. It's actually not as nice if you get the chance. They're not overly expensive. If you go
to the tourist shops, you can pay a fortune for the truckware house sales. But you can get them
on most beer website to have sales score to sales. But three pound fifty. They're not overly
expensive. I think I paid three seventy five for that one. I would actually say the trickqueer house
regular ale is maybe slightly tastier, but I mean, I'm competing like in between a nine
at a ten and a ten at a ten kind of idea. Not a heck of a lot more. So yes, so definitely this is
one I would recommend. But I know I want a truck at nine percent. And especially because you
won't be able to get it involved, you know, don't chug it and waste it. Oh no. No.
Wonderful. So did you say nine out of ten? I haven't actually reviewed it yet. No, I was
meaning. Oh, sorry. If I was to compare them, it's like nine and one would get nine and a half
they'll get ten kind of idea. You know, it's very. Oh, gotcha. Okay. Yeah, I think personally the
trickqueer house ale pips it for me. I don't know why. I think it's maybe just more traditional
we heavy. This one's different, but it's very good at the same time. Excellent. Okay. Do you want
to score yours now? Yes. Well, to be honest, I think you said nine out of ten and I'm pro. I'll probably
give it actually nine and a half out of ten. That's very, very, very good. Very good. Wow. That is
that is very good indeed. Well, be given that I have an extra no chance of actually getting that
without ordering it online. I will add that to my next beer order. You bought it locally,
I appreciate. No, no. I got it from realaelstore.co.uk. Worth worth a try and also they, the one thing
at Algnusia, but them is I've given them a shout out because they don't charge a fortune for shipping
up here. So that's one of us going to be a winner, isn't it? Yeah. So if you don't charge me
a fortune, they're going to charge anybody a fortune. Sorry, remind me of the name, and can you spell
it for much benefit and also the one, the website or the thing? No, the, the, the beer truck
queer T R A Q E I R. I think the next time I do an order and actually I think I'm, I'm currently on a
not moratorium. What's the word I'm trying to think of? I basically, I don't think I'm allowed
to order anymore beer at the moment because I'm just going to blame me anyway. Well, yes, but even
not for a while that gets a bit. I get a bit self-conscious about it. Oh, just plain kevy.
I'm just looking here on the website. Sorry, I, I, I, I did splash out a bit more on that. That's
over the yellow and the addition brew for the 2000. That one was actually five net if five
above all. The other is your clear house is three 75 above all and they've got to show a queer
jacket bite, which I also had and was phenomenally good. It's 395 above all. So not overly expensive.
No bad prices. But if you were to go to a tourist shop in Scotland, then you probably be easily
paying about six, seven pound of all. Where you can get it. It's not that common. You have to go
somewhere like the house of brew or somewhere like that to actually get someone like this. Yes, very
nice. Well, like I say, I will look out for it and whether I'm allowed to buy beer again. I will add
that to my, to my order. Beautiful. Yeah, so for mine then, I'm still very much enjoying it. It's almost
gone, which is probably a good testament to a decent ale. Starting to get a little bit of sweetness
off on the nose. But still nothing that garnered the same kind of reaction as you have with yours,
which a little bit surprised about. I'm enjoying this immensely. I do have another,
another bottle. Um, but I only bought the two. But now that I know I can get them from the test
go with them, not expensive. Uh, I may go for some more. And during your tasting, Luke came in
and tried this and gave it a very vehement, nodding of the head and thumbs up. Really good. Really good.
So I have to incorporate that into my, um, my repeat. You need to get him one for an actual episode
not a chance. Not a chance. He's, he's going to be joining us for, we've had a change in
circumstances. We are now going to the Sheffield Indian beer feast in March, where it's previously
we weren't able to. So we've now put the tickets for that so we're going to be going. He's coming along
as well. So he's happy to enjoy the beers and he will, he'll probably pace me quite well.
But he will not sit in my front of my phone and tell anybody about him. And this is from a man who is doing
media, film production as part of his college course, which also requires doing things like
voiceovers, which he absolutely hates. That's a shame. Anyway, it is. I'd love to get him
on the, on, on, on, well, I need my shows to be fair. Anyway, yeah, back to the point. So I'm
torn at the moment. So whether I'm going to give this, uh, at eight and a half or a nine,
I'm just good. I'm going to give this a nine. So upgrade that to a four and a half on on
tap. So yeah, nine out of ten for this because I've never had the style before and whether this could
be constituted as part of the, the, the formal style of a Scotch ale or a wee heavy is uncertain.
However, just from the experience of the ale itself, the fact that it has that beautiful sweetness
that offsets the, the bitterness that you first get when you first try it. It takes a lot of boxes
for me for, for an ale. So I, I feel I have to have to score it higher. And the fact that I know
I'm going to go out and buy some more of it as one of my allowed to is, it's got to go in
its favor. So yes, I'm going to score this a nine out of ten. Cheers. Very good, very good. Right,
before we actually wrap up this episode, actually I do wish to say thank you to everybody who's
been giving us really nice feedback. The problem is there've been doing it and passing messages
and things. So I don't need these are writing things down. So we have it a lot of nice feedback
from this. But one thing I actually do need to do up, we, but a house cleaning before we actually
get the feedback stage. And this is testament. Now last time we were on wee spoke or yours are
used spoke of Michael Jackson beer writers. Yeah. And I said that his articles still pop up and they
do. And this is testament to actually how influential he was and I just looked him up before
coming on here. I did not realize he actually died in 2007. Oh well, not particularly all day
either. Only a 65 when he died. But part of articles and things are still constantly coming up
and beer journal succeeded. So that's what he's actually thought he was still with us. So I said
he was still with us. But I thought he was, but no, it turns out he's not. And given that was 20
years ago just about, then he roughly did die with Roger Prords. My other fear lap of author.
Yes, yes. Oh, interesting. I just do wish to put that out, actually. Yes.
Did you spot the fact we did have some feedback on HPR? So this is Carl DeTag who made a comment
on our Belgian Christmas ails episode Belgian Christmas ails that was released in the middle of
January. Yes, traditional time Christmas be a yes. And they said in the state several breweries
have Christmas ails. My favorite is old Fezweeg or old Fezweeg ails. Not very spiced,
multi has a chewy quality thanks for your show. Well, chewy ails. Hello. I'm having a huge fan of chewy
ails. You have a convertible. Yeah, absolutely. So I will have a look and see if that is available
on this side of the puddle. I would be very surprised if it was to be honest, but I'm happy to be
but thank you Carl DeTag for leaving your comments anyway. It's good to know you're listening
and enjoying the show. Yes, please do comment. Please do message as well. You can get a hold of us
on untapped. You can get a hold of us on mastered on telegram if you're so wish. And if you
actually wish to record an episode, please feel free to because like I said, this is a community podcast.
This isn't not our podcast. So we're going to be out as very much community based. Yes. Yeah.
One but I hope you keep in yes as well. I was recommended by Ken Faln on the last HPR community
news to unknowns what the next beer would be. And the sky for me actually we're going from Scotchale
we have a two Belgian Scotchales. And that's the reason I did not want to mention anything about
Belgian stuff in this show. But I will say if you find the history of beer interesting,
I found this mega interesting. So tune in for that. Looking forward to it.
Say tomorrow that's plain lies because we can for it for start. We actually aren't allowed to release
what close on two weeks apart. I don't want to get together. Sorry. I still have one yet to release.
So it's really to go right. Yes. That is right. Okay then. So if that is us, join us to model
for another exciting episode of Hacker. I'll break you.
You have been listening to the Hacker Public Radio podcast, at hackerpublicradio.org.
Today's show was contributed by a HPR listener like yourself.
If you ever thought of recording a podcast, then visit the HPR site to find out how easy it really is.
Hosting for HPR has been kindly provided by anhonesthost.com, the Internet Archive, rsync.net, and the HPR Community Content Delivery Network.
Unless otherwise stated, today's show is released under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) license.