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Sup people, are you ready for a recap of episode 23 of Sports Meats Beer? They've come a long way since Episode 1. Literally they've done 22 other shows, crazy right? Each week they will assign an athlete who's jersey number is the same as the episode number. Number 23.... Who could it be?  You guessed it, Ryan Sandberg. The dude hit 282 bombs as a second baseman in his 16 years in the bigs. With a .285 career average and 403 doubles. Pretty legit numbers. Look, I know what you're thinking... MICHAEL JORDAN WORE NUMBER 23!

Dude, have you checked out the Sports Meats Beer podcast yet? If you haven't you need to do so ASAP, in short... it's awesome. In a much longer breakdown it is two dudes who love sports, bbq and beer, talking about... well sports, bbq and beer. Ben and Brad have friendly sparring matches and continuously banter about daily sports topics such as San Francisco Giants baseball (yessss), The Golden State Warriors playoff run (Helllll yesssss) and the NFL (it's never actually the off season).

Uhhhhhhhh, what the hell is nitro beer? Good thing you asked -  nitro beer refers to nitrogen that is used to gas the beer, rather than using the more tradition approach with carbon dioxide. Most Nitrogen beers have 70-75% nitrogen and 30-25% carbon dioxide. This creates a less carbonated, thicker and more complex mouth feel to your beer. Which is why stouts and porters are usually the beer at the pub that is nitro. The nitro helps compliment the beers with more distinct malt characteristics, opposed to a hop forward beer, such as an IPA.

Most beer geeks are familiar with 'Stone's Enjoy By' series, however they have recently launched a new product line - 'Stone's Enjoy After', but is it worth the wait? Let's find out. Stone is always pushing the envelope when it comes to new beers and new ways to express themselves as one of the top breweries in the world. This time around, stone has brewed an IPA that is injected with Brettanomyces, a wild yeast in the bottling process. This adds a very unique, unpredictable characteristic to the beer.

Well, it's getting pretty freakin' cold outside and if you're anything like me you're a seasonal beer drinker, in fact I could go for a winter beer right about now. I love me a nice porter or stout when it starts too cool down. Both these beers are quite similar in flavor profile, color, and mouth feel. This got me thinking, where did these beers come from and what was the original difference between a porter and a stout? Let's investigate!