Part 2 of our conversation with Randy Mosher! Randy discusses the differences between tasting wine and beer and how you can develop your on palette to be a better taster.

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CHAPTERS

00:00 Welcome to Respecting the Beer!

00:29 Freshness and Beer Ratings

03:05 Brand Bias in Tasting

04:06 Training Your Palate

04:46 Building Flavor Vocabulary

06:05 Judging and Calibration

08:45 Subjective Smell Reality

11:05 Layering Flavors Like Perfume

13:05 Tinctures and Precise Dosing

15:10 Tradition Versus Creativity

17:13 Terpenes and NA Challenges

19:27 Forbidden Root Botanical Brewing

21:51 Death Row Beer Flight

27:00 Your Tasting Brain - Out May 15!

28:35 Support us on Patreon!

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CREDITS

Hosts:

Bobby Fleshman - https://www.mcfleshmans.com/

Allison Fleshman -https://www.instagram.com/mcfleshmans/

Joel Hermansen

Gary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/

Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/

Recorded & Produced by David Kalsow - https://davidkalsow.com/

Brought to you by McFleshman's Brewing Co

Hello everyone, and welcome to another episode of Respecting the Beer.

This week we're continuing our conversation with the Randy Mosher, author of a book you probably know, Tasting Beer, an Insider's Guide to the World's Greatest Drink and an author of a book You will soon Love Your Tasting Brain, coming out May 15th, 2026.

Now let's jump back into that conversation.

McFleshman's: if at all.

I mean, beer is also has to be fresher.

You know, you're not gonna pull out a 19, 19 48 bottle of Budweiser and sell it at a premium.

It's probably gonna be awful.

Oh yeah.

No, but I, but I mean, I've had old beer.

I've had beer from the 1950s and the 1930s and stuff.

There's a guy in Alaska associated with the, the brewers up there.

And he's a airline, or he is a pilot that works for the FAAI think.

But he collects antique beers and up there at that beer barley wine festival in, in Anchorage every year.

He does, I don't know if he's still doing it, but he was doing a, an antique beer tasting.

It's pretty cool.

But you're right, beer.

I mean, and that's why you can't, like, you couldn't do that guessing game with beer because beer, like New Belgium had their panelists trained to recognize the difference between fat tire packaged that day.

A fat tire that was a week old.

Like, that's how dramatic it is.

And that's why it's so much of the stuff on online, on the beer ratings.

People are trading that stuff, shipping it around in the mail and God knows how old it is.

And they're, you know, even if they were perfect tasters, that's a, that's pretty unreliable results, you know?

McFleshman's: I will check in on Untapped for two reasons.

One is for a good laugh because there's some really great comments on there.

And then, uh, two is I am seeking out, is there something going on with our beer?

It's, it's a nice way to do that,

I'm not, I'm not knocking it.

I'm just saying it's not

McFleshman's: what's funny though is.

it's not dispassionate.

McFleshman's: I'll see someone raining a beer from three years ago.

We haven't brewed that in three years.

I cannot imagine why that's happening,

Well I know, I don't know.

'cause they found it on the shelf in some liquor store

McFleshman's: or they've traded it and whatever it is, they think that old is better.

That, anyways, there's some crossover with wine that doesn't seem to, to translate so well to the beer world and vice versa.

We've, we've mentioned this on the show a couple times.

We've had people that went to California and they brought back Pliny, the elder and blind pig.

And we would, we've done a blind test with 5 47, which is the west coast IPA.

They brew here and almost every time 5 47 wins.

But it's always hard to say if that's because it's better or it's because this is being transported warm from California and there's been something in the process.

It's hard to say.

You're speaking to the anxiety of, of sending beers to competition.

This is it.

Right?

Well, at least everyone's

Well that absolutely, that's a, that's an issue.

McFleshman's: You know, it's, it's, at least everyone's sending it.

Mm-hmm.

Whereas, yeah, it's true.

We're getting a, you know, your beer here fresh.

Mm-hmm.

Or at least fresher.

Yeah.

but reputation brand and reputation counts for an awful lot.

And if, if you think we all sit like all of us here in this little group, we think we're above that.

But that's not how our brains work.

Right.

That's why we do, that's why we blind taste stuff, right?

McFleshman's: Oh, I,

we're incap, we're incapable of, of ignoring that cognitive information.

We just, it overlays on top.

You know?

That's part of the, part of the, really the main thing we try and do is tasters.

It's just tell our brain to stop helping us.

You know, don't put this stuff together.

Don't tell us anything.

Just let me taste, taste as a taste and smell as a smell and a mouth feel.

As a mouth feel.

But no, no, no.

The brain's gotta put 'em together and then it throws all this cognitive stuff on top.

It's just, you know, it's tough.

I mean, you really have to learn to retrain your brain in some ways, to, to be, to kind of, to get, to extract information outta the tasting process.

'cause that's what we're after.

McFleshman's: How does someone go about developing their palate?

First of all, you've gotta just be curious and pay attention.

Right.

And, and that is a thing that is, some people are just more naturally inclined to that.

I've got a lot of friends that say, oh, I'm just a terrible taster.

And it's like, well, yeah, but how much effort do you put into it?

You know?

I mean, it's like, it, it's like, and doing like, oh, I'm a terrible baseball player, but I, I don't play baseball.

Right.

Or whatever it is.

It's like, just like anything else, you've gotta put some effort into it , and learn yourself.

Learn how you identify flavor.

And you know what, what, as the wine writer, Janice Robinson said, you know, if a wine reminds you of fresh tennis balls, just go with that.

Right?

And later on, you can learn the term that the industry uses.

And so there's a lot of things that, you know, like, like acid aldehyde as a, as a flavor, a chemical that's often characterized smelling like green apples.

But it's also like a bunch, whole bunch of different things.

And so for me, I had this idea in my head about looking for the green apples and I was looking for the Jolly Rancher candies, right?

And years I, years went by Judge Homer.

I never found AAL to die a acid aldy.

And then one day I got a picture in my mind of the bottom of a lawnmower that had run over some rotting apples of wet grass.

And it's like, that must be Gased aldehyde.

And some people say it's pumpkin guts.

Some people say it's latex paint.

Some people say it's flower shop.

It is actually drunk breath because it's the chemical that yeast makes in order to turn it into alcohol.

And when our bodies detoxify alcohol, it makes, it turns the alcohol into acid aldehyde and then the liver breaks that down.

So, so you know, you have to just be open and start to build up your internal vocabulary.

And that's why judging home brew and and commercial competitions is so great because you sit at a table with people that have different experiences and different strengths and weaknesses, and you kind of calibrate yourself and you learn the professional terminology.

You know?

So you don't want to go and read my book.

And then like, somebody gave me a bad review on Amazon.

'cause they said, well, I read the book and then I wasn't any better a taster than I, than I was before.

It's like, well, it's not how it works, buddy.

That's just not how it works.

You

McFleshman's: Reading how to fly a plane

Well, yeah, I mean, you need to read, but you, you know, it's like you can't, like, you can't, there's no substitute for just doing it.

And, uh, it's all internal.

It's internal work.

It's meditative work.

It's, that's, that's why I've said it's like self-awareness.

It really is.

If you, if you pursue it right, you'll learn a lot about yourself and you'll be more in tune with the reality that surrounds you all the time.

I think that's a,

McFleshman's: It is bringing me back.

I used, I used to be organized, I organized home brew competitions, was involved in judging.

It's taken me back to those days

yeah, yeah.

That was so much fun.

You know, back in the beginning, and it was, I made a little notebook and went over, had that little Michael Jackson pocketbook.

We went to England and Belgium and we got all, we got into all the best beer places with this little skinny book, and I'm taking notes.

It was like, man, fresh, just a whole new world, you know?

McFleshman's: Carrie, what would you do if you sit down at a table with Randy, uh, as a judge?

I mean, you're gonna be able to learn stuff.

Oh my gosh, for sure.

I mean, that's true, right?

When you sit down on a table, there's, there's one seasoned or more, uh, judges, and then you've got new people you're trying to bring on board

yeah, they try and try and generally pair the, the, the more experience with the less you're trying to bring people up.

But, you know, people, people, it's like there's, it's not just like that.

I'm always better than the person next to me.

Like even a beginner is like, notice something maybe I didn't notice, you know?

So we all learn from each other.

And you learn like where, what are you not sensitive to?

And maybe you learn like diacetyl smells like butter in a lager, but in a dark beer it smells like cake, you know?

And so, I mean, that's my little tell on diacetyl.

If I'm in a dark beer, if it starts, if my brain goes to pastry, you know, it's like, oh, brownies or cake or cookies or something.

It's like, wait, wait, whoa, wait.

That's my tell for dil.

Go back in again and smell for dil particularly.

And it's like, yep, that's it.

But you know, there's a lot of these little tricks, right?

That, that you just learn over time and you learn if you've got a blindness, if you're blinded dit if you're, you know, or, or maybe a little bit heightened taster for something else.

'cause that happens too.

McFleshman's: I was gonna kind of say to that, I think a lot of times taste can be subjective too, with different people, like what you are picking up, I might get something completely different, and that's one of the, for me, what's one of the fun things of tasting beer with other people is, oh, what are you getting?

Oh, I didn't get that.

Let me try that again and maybe I can find it, but maybe I can't.

Yeah.

But like I said, these, these things that we turn our sensory responses into in the brain, right?

So we all, that chemical pattern does not enter the brain.

Everything that we know about a smell is completely fabricated.

So whatever your receptors are to smell a peach and yours and yours and yours and mine, they're all a little different.

'cause we all have some, you know, different amounts of different receptors.

And so, but we all tag the same, our, each internal representation, we tag it as a peach.

That's how we can have a shared gastronomy, you know, that's what we share is our tags.

It's almost like literary in a way, you know, it's, it's very much the next, it's, it's conceptual.

It's not chemical.

McFleshman's: This is that philoso philosophical conversation about what is yellow when you're sitting in front of someone else and you look at the same thing and you agree that that's yellow.

Who knows what it really looks like in our minds.

It's not.

Yeah.

McFleshman's: it, it projects a certain way

vis, vis, uh, yeah.

I mean, visual system is way simpler than the olfactory system.

Our, our census, our olfactory, we have the largest single piece of the human genome is, does smell.

McFleshman's: Well, that kind of brings me to that oui moment.

I guess we already kind of covered that, but, when you're, when you're looking at trying to tease out a certain flavor, you might add two things together.

Where, where, where you're combining light, you're not getting, uh, that's pretty linear, right.

But when you're trying to create a different flavor, you can't predict with the outcome until you try those infinite combinations.

Right.

When you're, when you're,

I mean, you have hunches, you have feelings, you know, that's the chef thing.

You taste, you stick your finger in the soup and it's like, hmm.

Needs more salt.

Okay.

That's pretty basic, but it needs a little something.

And what do you, where do you go and, I mean, for where you blueberries you went to, you went to, uh, cardamom and cardamoms, kind of a little terpene bomb.

Right?

So cardamom has a lot of the same chemicals in it that hop hops have in it.

It's got piney things, Resy, you know, green kind of resy green, spicy ci, little bit of citrus citrusy, a lot of, you know, like nutmeg like that too.

So those are, you know, those are, like you said, you almost, you said like the blue literaries just needed a lift.

Right.

They, they, they were kind of flat.

They needed something a little bright.

Well, and you know, the perfumers talk about three layers of aroma.

There's the base notes, the middle notes, and the top notes.

And the base notes are the ones that sort of sustain and hold everything together.

Those are generally compounds that have lower boiling points that evaporate more slowly.

So they stay at, like with perfume, they stay on your skin longer.

But, and then with the middle, then the top notes are like bright citrusy things.

They're very volatile, they go away and then there's the ones in the middle that are sort of in between.

So it's good practice, I think, to think about that.

Especially if you're going into mul flavored beers and things like that where you really wanna, you really want to complete, create some, some depth of the experience.

And you can use, you know, you might put black pepper as a, as something that might be a middle note, you know, with like blueberry and black pepper.

'cause it's got terpenes, it's got that little bit of kick of spiciness.

But it also has some, so some deep flavors that might sort of.

Carry you on.

I mean, I don't know.

You, it's like you just need strategies for thinking about how to put stuff together and then just try a bunch of things, you know?

McFleshman's: I mean, sometimes I go in with a plan and other times it's, what happens if I do this and, oh, let's throw this in there and, oh, that ruined it.

All right.

Let's go back to this part and

yeah.

I do a lot.

McFleshman's: go from there.

I do a lot of work with tinctures, like for, you know, with that, with that cardamom, I'll take like a, a gram of cardamom and 10 grams of vodka and mix 'em together, let 'em sit overnight, run it through a coffee filter.

Now you've got something, you know, if you've got a pipetter or a, a syringe or something, now you know exactly how much of that you put in a hundred mils of beer, right?

And so now you have calibrated thing, and you can make up 10 of those, and you could say, well, it's a, is.

Is cinnamon, like a little touch of clove?

Is that a good base note?

And then the, the cardamoms up on top and maybe something in the middle.

And you know, I mean, you could, you could do that pretty easily and you could sit around a table and an hour or two you could do a huge amount of work.

You don't have to brew the beer and try it, you know, then you just do the, then you'd sort of do the math and whatever, whatever amount of herb we come up with that we've done that way, we usually double it.

If we're doing it in the whirlpool, we just like do the math figure out.

Okay.

That'd be, you know, 30 grams of whatever according to the math that we did with the tincture.

But then it's like, if we're gonna do it, it's like just double it to 60.

McFleshman's: See it, I'm pretty sure when I get to the, in those really good sessions of getting to play with those flavors and add a little bit here, a little bit there, pretty sure I use every beaker we have in this whole brewery, uh, for those.

So yeah, I, I, I like how we, the industry's moving away from it.

You must have have to hit, you have to hit the hole in one.

Right?

I, if you're a home brewer, it seemed as though 25, 30 years ago, you had to have the recipe right and the processed right.

You throw it in the fermenter and you don't touch it, you bottle it and then it's gotta be perfect.

And then it was seen as less romantic if you were to in be involved in the process downstream.

Nowadays we've evolved into an industry where we're pulling out the, the driver, the iron, the putter, to getting it into the hole.

And I think that's actually a good thing.

It, it's allowing us to explore flavors without having to reboot it every time, trying to nail all this parameters upstream without adjustment post.

I dunno what your feelings are on that, but there's so many products out there.

that gets at tradition, I guess, you know, and that, and tradition is sort of like a, it's sort of a double-edged sword, you know?

On the one hand it's nice that we have traditional things.

And it's nice that we have PE people that just want to make traditional laggers, for example.

I think those are really cool.

I enjoy drinking them and I think that's, I do admire people who just can do one thing and do it really well.

I guess there's a, you know, a guy in Japan that only makes Nepo Neapolitan style pizza and he only makes two kinds and he's like the most famous pizza guy in the world right now because that is the thing in Japan is like they really value people who just play by the rules and just finesse the hell outta stuff

McFleshman's: And it takes 40,000 hours to be a, a master or something to that effect in, in Japan and so many different trades.

Yeah, and they've studied that, they've studied that across a lot of different things, and there's a certain amount of, there's a certain amount of hours and years that it just takes to be, to master anything, whether it's brewing or winemaking or, or anything really.

Um, so you could learn all that stuff, but, but, uh, but I, but on the other hand, you know, I'm a, I'm an artist by trade and a writer, and I like creativity and I like wacky things.

And I wrote Radical Brewing just to help people with the creative aspect of brewing, to give them ideas and give them permission really to just do whatever the hell they want to, you know, that you don't like.

Tradition is fine.

If you wanna do tradition.

Tradition, great.

I'll, you know, that's a valued part of the community and we certainly rely.

On thousands of years of tradition in German beers and, uh, and other beers that, you know, are the backbone of what we do.

But we're, we're, we don't need to feel like that we have to have the right heights about and do what the Germans do, because it's like, doesn't make sense for us Americans.

McFleshman's: I am certainly, uh, conflicted internally.

I'm both those people at once.

One day I'll put on that hat, and then the next day we're throwing terpenes from abstracts into, uh, hot water

Yeah.

McFleshman's: and, and speaking, which are, are you playing, uh, are you, what's your thoughts on the terpene world and, and how that's changing the industry for the non-A side?

I think it's really fascinating.

I mean, I don't like, terpenes are wonderful.

I haven't, we, I haven't like non-alcoholic.

I haven't really engaged in that at all.

\ I, I Non-alcoholic beer is really challenging in terms of its flavor, and the reason is that the alcohol is missing.

And it's not that alcohol has a flavor, but alcohol changes the solubility of, especially esters and, and actually these things called Stryker aldehydes that are like malt tall, that they're these really wordy malty smells like brew day things that a lot of the non-alcoholic beer has that wordiness, and there's no way to really remove that.

And it's like they mask it, they cover it up, they try and minimize it, whatever.

It's just a thing that exists because of the, they call it flavor release.

That means that has, that, that certain chemicals are kept in the, in the liquid because they're, they're oil soluble or alcohol soluble, but they are not very soluble in water.

So in beer, at low alcohol contra concentration, they tend to esters jump out.

But if we raise the al alcohol or you but, but these, um, Strecker aldehydes, they're just not that pleasant when they're strong.

That's a really complicated flavor game to play and tech.

It's technologically outta my league, so,

McFleshman's: My wife, Allison's a physical chemist, and, and her, her, that's, this is her field.

The polarity and the solubility and all these

yeah.

McFleshman's: That's, that's her jam.

fascinating stuff.

McFleshman's: Mm-hmm.

All right.

Carrie, you got any more?

We need to have a home brew day up here.

Big brew day is like the first Saturday of May every day.

We need to find our way.

Yes.

We need to find our way to wherever you are at that time, because I wanna be over that brew kettle when it happens.

yeah.

You know, I, I had all my, uh, I had a, my famous bucket pound brewery here and in my basement, and, uh, I took it all over to Five Rabbit when we started that up and we were using that to do pilot stuff, and

McFleshman's: We didn't even talk about, about your professional brewing endeavors.

You're, you're part owner of, uh,

Yeah, forbidden Root is the one that's active right now.

McFleshman's: Yeah.

Yeah.

so we're, we have two locations in Chicago.

One is not too far from the water tower, just just west out in the neighborhoods from downtown.

And then we have another one up on the, in the Ravenswood corridor, which is kind of, they call it Brewery Row in Chicago right now.

Dovetails up there, spiteful and a couple others.

So, but yeah, we're, we are, uh, we do, we do botanical brewing, but we try and be careful how we talk about it.

We actually took it off the six packs and the packaging, 'cause we didn't, like, people couldn't wrap their heads around it.

I mean, this was 10 years ago when we started up.

So, um, but we, we do light, we do love the hazy IPAs, so we do a bunch of those, but we have a strawberry basil.

He fights and that's our.

Our leading beer out in the market.

And, uh, we've just done, we, we make a, what we call a purple pills.

Purple pills that has iris root in it, Iris root, Jasmine and chamomile.

You know, so we're trying to, we're trying to use hot, we're trying to use botanicals to create hop sort of weird hoppy flavors that we wouldn't be able to do with hops alone.

McFleshman's: Damnit.

I was just in Chicago this weekend.

My, I, I'm turning 50 and my, I took my daughter down, uh, to see the museum.

She's seven, so yeah.

Oh, yeah,

McFleshman's: I'm gimme a couple more years.

We'll get down there and

yeah.

Let me know, let me know if any, any of you guys are in town, I'd love to buy you a beer and

McFleshman's: Love it.

So, uh,

McFleshman's: Field trips.

I was gonna say, I just heard field trips.

Feel, I feel like there's a field trip in our future.

Say, it's like they're, they're peeling out in the parking lot.

Yeah, well, you

McFleshman's: already started.

Chicago's such a big food town that the, and, and the, the brewing community's pretty large here.

I mean, I think we have probably 250 breweries or more in the metro area, but so that means you, you can't just be like, be like the, like the brew pub used to be 20 years ago.

Well, we gotta pay a ale on the porter and a brown, and, you know, it's like you have to be something, you know?

So we're botanical, we've got culinary breweries, you know?

McFleshman's: that cuts two ways.

When you're in a smaller town, you kind of gotta be everything to everyone.

And Yeah, I think that there's, there's good in both, there's challenges in both of those

No, no question.

Yeah,

McFleshman's: All right.

So we have a question that, uh, we often ask guests.

You've tasted many, many beers in your life.

Yep.

McFleshman's: If you're on death row, you're about to be executed and you're given turn for a crime you didn't commit, of course, but you're still gonna be executed.

Yeah.

And you get to order a flight of beer from any place in the world.

What is gonna be on your flight?

Oh, I don't know.

It's really hard to, it's impossible to answer because it's like, I don't know how I'm gonna be feeling at that point.

But I, you know, it, it would probably be something Trappist,

McFleshman's: Ooh.

know, I think those are pretty hard to, uh, pretty hard to turn down, rush for it, maybe, um,

McFleshman's: We just had Vinny on here when his is Orval.

or of all popped to mind, but that's not a flight, you know, I mean, that is one of the more amazing beers on the planet.

We've got a, a beer store down here.

One of the home brewers opened up and he was telling me somebody came in and, and said, yeah, I'm looking for, I'm looking for a beer.

I'm looking for a Cezanne, maybe something with some bread in it or something that's like really dry and kind of AIF like, and, and Chris said, oh, you want Orval?

He goes, no, I've had that.

McFleshman's: yeah, yeah.

I

oh, come on.

McFleshman's: Yeah, I get it.

Yeah.

Yeah.

Okay, so that's one, right?

Are we doing four or are we gonna just

I don't know.

It's a flight from one brewery or a flight from four.

McFleshman's: from whatever you want.

Yeah.

you want.

McFleshman's: You're defining this.

This is the last flight.

One's gotta be a whit beer.

when Bi Seuss was alive, those whit beers he were brewing were absolutely

McFleshman's: we almo, we almost bought his cool ship and I still know where

Is that right?

McFleshman's: Yeah, it it actually

was in Michigan Brewing Company, wasn't it?

McFleshman's: uh, no, you're talking about Pierce Sells, right?

Yeah, they, they bought, they bought a bunch of his stuff.

They bought the brands

McFleshman's: Oh, okay.

As far as I

I think Christina's daughter owns 'em now again, she may have bought all that stuff back from,

McFleshman's: Okay.

Yeah, so we're, just to put in context, we have a 10 Hector liter system, and she tried to sell me, I want to say, I wanna say it was a hundred hector liter Brew kettle.

Like, come on, we're we're good.

you could do a, like a make it a spa or

McFleshman's: Yeah.

Right?

that's funny.

Yeah.

But I mean, he was the master of that.

I mean, he owned that style because he.

he brewed that during World War II when he was a kid.

You know, his brew was across the street and he really got it right.

And I think there are not a lot of people in the US brewing with beers the way they need to be brewed.

They're hard to do, but having that creamy, super creamy mouth feel, they gotta be really fresh.

, It's gotta be the right orange, the right coriander, the right yeast.

I mean, it's a million ways to screw those up.

So I would pick like

McFleshman's: All has gotta be up there,

all is, I will drink allagash.

I think it's like, I liked my own home brew better home, brew

McFleshman's: All right.

Uh, but all is just fine.

They do, I they do a great job.

I got a huge amount of

McFleshman's: Can we crash your house when we come to Chicago?

I don't, I mean, I don't have any of my own, I don't not brewing on many of my own beer anymore, so I, I miss that, but not enough to, to start over on home brewing.

Um,

McFleshman's: well, we'll hit your breweries and then, so that's two.

yeah.

Yeah.

Oh God.

Um.

McFleshman's: This is Gary's question.

I'm just pushing the answer.

I don't know.

Let's say, let's say it's a, uh, some British barley wine brewed for the coronation of Queen Elizabeth and kept in a, a locked cellar

McFleshman's: Which Queen Elizabeth?

Yes.

First or second.

Oh, the second one, please.

Yes.

Uh, so let's do, let's do that.

Let's do something that's like 75 years old or more and, uh, that's been kept well and was really, really strong to begin with.

'cause those are really a treat and really fun.

McFleshman's: And then, and then sunk in some It's fresh water channel and, and preserved.

nah, I don't know about that, but, but there are places in England that have sellers that they've forgotten about and they knock the padlock off and find treasures

McFleshman's: Oh, he,

you know, people buy those.

Yeah.

So it's kind of crazy.

But, uh, so I don't know.

What am I up to now?

McFleshman's: This is your flight.

You, you can do a Russian River 18 flight.

You can stop at three.

It's your choice.

I don't know.

I'm not like, I, I'm sort of a contrarian and I don't really like to go by what other people like, you know?

So if a beer's like super hot, super popular, it's like, of course light.

Yeah.

No, it will not be, it will not be a lawnmower beer.

Um, I'm trying to think what else would I do?

Oh, I, well, again, pick another Belgian beer like, um,

oh, LeMans Creek

McFleshman's: Oh, good choice.

I was gonna say,

back in the day when Madam, when Mme. Rose and her sons were running the place.

Um, that was pretty intense and fabulous.

McFleshman's: now I'm thirsty.

I'm down.

Alright.

Where can uh, people find you online?

Randy?

They can find me@randymoser.com.

Uh, I wrote almost twice too much writing for the book and had to cut a lot of it out.

And so I ended up with quite a bit of extra content and a lot of graphics and things, and I've been posting stuff every week or two on Facebook and Instagram and on my, on my blogs, on my website.

I've got a newsletter that I sent out to let people know, like, here's the content and you can go to the website for the rest of it.

So they can, they can patch through either to my email on that site, or they can just click a button and, and that'll go to me and tell me that they wanna be put on that.

And, uh, the book comes out on May 15th.

Here's my writer's copy of it.

You're tasting brain

McFleshman's: They misspelled tasting

Huh?

McFleshman's: nothing.

Oh, don't go there.

I just,

McFleshman's: Oh my, my dissertation's misspelled at least the digital copy.

Oh,

I had, I had just, just had a they sent me a final PDF of the manuscript of the printed, you know, before printing.

And I found something that I think, well, that they screwed up and it needed fixing.

And they're like, well, I don't know that we have time.

It's like, you know,

McFleshman's: Yeah.

fix it.

McFleshman's: Yeah.

And for everyone listening, again, the book is Your Tasting Brain.

Not to be confused with the zombie cookbook Tasting Your Brain.

tasting your brain.

Yeah,

McFleshman's: Very

I've read that.

That's good.

You know, so.

McFleshman's: Alright, well that'll conclude this episode of Respecting the Beer.

The producer, respecting the Beer is David Kalsow Without David, there would not be a show.

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