Episode 09 – The Witcher
The 9th episode of the ‘Beer n BS Show’.
Set to a medieval European background, Witchers are monster hunters. They are trained as young boys to becomes Witchers – weapon mastery, bestiary, some basic magic and herbalism and finally are subjected to the Trial of the Grasses. A painful and dangerous ingestion of chemicals to aid in improved abilities such as strength, healing and the ability to see in the dark.
Join us as we talk all things ‘Witcher’ in terms of the Netflix TV series, the CD Project Red games and the original Polish source material by Andrzej Sapkowski.
We have a guest host, John, filling in for Aaron who is joining us by phone from Devon.
Podcast Shout:
The Brews and Views Podcast is recorded out of Virginia in the US of A! A freeform show after our own hearts where Jus, Art and Cliff have a few beers and say what’s on their minds. As a new podcast, like ourselves, they are learning how to play this game – give them some love with a listen, a sub and following their social media. As content creators, that is what it is all about – knowing that folk are tuning in and enjoying our content!
Facebook | Youtube | Podcast RSS | iTunes | Instagram
Ales Tasted:
- Plum Porter by Titanic Brewery (Porter) – 4.9% ABV
Geoff rates 7.0 out of 10 - Roaster Coaster by Brew Dog Vs Evil Twin (Sweet Coffee Nitro Stout) – 9.0% ABV
Nathan rates 9.0 out of 10 - Hazy Daze by London Beer Factory (Session IPA) – 4.6% ABV
Rachel rates 7.6 out of 10 - A Different World by Salt Beer Factory (No Coast IPA) – 5.4% ABV
Aaron’s Beer Suggestion:
- Double Cone Ice Cream Pale by Northern Monk (Ice cream Double Pale) – 8.2% ABVThis double ice cream pale is designed to replicate that taste of the seaside in delicious beer form. They built the beer up over a base of silky flaked oats and mouthfeel-building chit malt as part of an extra pale malt grist. To bring out the creaminess they craved, they combined milk sugar and Madagascan vanilla to bring out the most classic of ice cream flavours. For the second scoop, they went with 100g/l of strawberry puree during fermentation and finished off with the all-important flake, with a late addition of milk chocolate.
Leave A Comment