A First Eagle, the 80% Handoff Rule, and a 14% Cheesecake Stout

00:00

Dalton: Welcome back to another episode of the RDTFM podcast. I am on the approach tonight. Chad has had some software conversion hell, and so he is ready for some beer. I'm coming to you from Dublin, Ireland tonight in a hotel, so excuse any background noise or anything, and RDTFM is officially global. So if you like what we're doing, please be sure to like and subscribe. Helps us out, gets us some more traction. Which we appreciate. All right, before anything else, let's crack open these beers. I got a special one for you tonight. I had to go searching for it. I'm actually opening mine with a bottle opener here even. So, I don't know if we've had a bottle on the show yet. This is the Galway Hooker Craft Brewing Company. This is an Irish Pale Ale. So, it is an IPA, but it is an Irish Pale Ale instead of Indian Pale Ale. So yeah, it's only 4.3% which is kind of interesting. That's what I've noticed with a lot of the beers over here. They lack some of that bite, but we'll see how it goes. Brewed in Galway, so local to Ireland. Yeah, I thought this was a pretty fun one to go for. Chad, what are you drinking over there?

Chad: All right, tonight I've got like my 25th Colorado beer of our nine shows, but I've got the Isolation Ale from Odell Brewing Company. I'm not typically a plain, like a plain old ale fan. They just, they don't have, they're usually a little more mellow than I, than I like. So not, not super hoppy. So this was a little outside of my comfort zone. But again, I'm just doing what I was told. I was told to get non-IPAs into the mix, so that's what I'm doing. So yeah, Odell Brewing out of Fort Collins. This is a six percenter, so very aesthetically pleasing purple can, very nice little scenic picture on there. I think this is some of their winter seasonal drinks. So I generally hate Winter. So hopefully I like this more than winter itself. So Chris, how about what do you got going?

Chris: Yeah. So I went back to my favorite beer store today and I was going through all the aisles and I realized that they were all like IPAs. And so I was a little bit on the struggle bus, but I'm really excited one. It is, what's it called? Halloween at the end of the week. And so

Dalton: About this

Chad: I've

Chris: Got this kind of Halloween theme. So this is Midnight Snack and this is what it's called. This is from the Abomination Brewing Company. This is North Haven, Connecticut, not to be confused with New Haven, and it is a stout with cheesecake, vanilla, beans, cacao nibs, and pumpkin spices.

Chad: I beg your pardon?

Chris: Correct. But yeah, but the punch line is that this is a 14 percenter.

Chad: What? Are you out of your mind?

Dalton: Wow.

Chris: 100 percent.

Dalton: That's a glass of wine. That's three glasses of wine. Yeah.

Chad: This is gonna be a 20-minute episode tonight and then we're gonna have to shut it down, folks.

Chris: You're out of six hours, but there was no way I was not buying this one, and I'm not a stout guy, seriously.

Dalton: I don't think I've ever seen a 14% beer I mean are 10 11 I think is yeah

Chris: Well here we

Chad: That is that's moonshine I think is what you got a glass of it

Dalton: There

Chris: Kind of well we're gonna say

Chad: I bet it sounds smells firm

Dalton: Well before we lose Chris that visual reaction of that person I think Chris may Spilled some on his shirt. What's going on. It

Chad: Not sure

Chris: All got into my mouth, but I wish it hadn't.

Dalton: We'll see how much of that he processes. Well, before we lose Chris, he had a big tournament this weekend. Let's see if he can recover after that sip and give us a lowdown on how it went.

Chris: Yeah, so we had our member guests last weekend. Let's start with the positives. So we won our Flight. It's great. We won the putting contest.

Dalton: Well

Chris: Some people would say, well, yeah, you should win the putting contest if you go around like 10 times. Those people are just haters because they just are. So we did a putting contest on second day. And so it's aces only, You and your partner ate holes and it's whoever, basically whoever makes the most pots. Twenty bucks a team and you can go around like as many times as you want. Well, we went around three times. So we took first, second and technically tied for third. That was, those were the positives. We were, as you know, first place after day one and then we slowly worked our way out of contention.

05:23

Chad: So

Dalton: So

Chris: That's how that went. Yeah, like we just did stuff on the last day that you just can't do if you're going to win a golf tournament. Like missing greens with wedges and seven times, actually seven times. You just can't do that. Actually, it might have been eight, but that's not a year ago there, so it went well. You can identify with that.

Chad: No, I said I can do that for sure.

Chris: Yeah. Well, you just can't do that and win a golf tournament. So that's how that went. We had a good time. It was all good. Good event. Weather's perfect. But, gotta look at the and What about you? What do you got going on? You had a big milestone this morning actually coming out of GHIN.

Chad: Yeah. Yeah. The handicap is moved into the 16s now. So, guys can't hear, but we have an in-studio audience that's standing and applauding for

Dalton: You that.

Chad: To be clear again, that still sucks, but It's getting better. So I've actually played a ton of golf since we've, you know, we've had to kind of space out these, our last recordings, because some folks are going to overseas, things like that. So I've played, it's warm here now, but I've played my first bitterly cold round of the year. I bought special winter golf clubs. Gloves for that. I don't know if you guys even knew those existed, living where you live. They do. And they work fine. They're okay. They're okay. But it was crazy, Wendy. Took a buddy out to the club. And if there was ever a round that deserved a PCC nudge or bump, that was it. It was cold as hell. The wind was blowing like hell. We get to the end and then there's no we got no PCC adjustment at all as I got me man If that wasn't difficult conditions, I don't know what they're going to be.

So that one was good. I've played actually the last three consecutive days. Two of them were pretty good, were scoreable and had my first eagle ever in my life that I can remember. Did you

Dalton: Big time.

Chris: Keep the ball?

Chad: Probably for like two more holes and then I think I probably lost it

Chris: Dude you gotta put that in the bag and save it

Dalton: Yeah

Chad: It's an eagle really

Chris: First one absolutely that goes on the mantle

Chad: Yeah you should probably have an eagle before your 48 though I would think so I don't know the listeners can't see but I'm watching Chris take a drink moonshine and this is I'm gonna have to Stop watching you.

Dalton: Every sip is

Chris: So this is not great. It's not a good

Dalton: Situation.

Chad: So played, played quite a bit playing, playing decently lately. But, the other, the other funny thing. So I'd mentioned, you know, we talked a lot about the simulator in our last episode and I mentioned that I had bought the wrong netting. I bought some side netting type stuff that was rated for much lower swing speed and ball speeds. And then we get it. And I had already ordered the appropriate one according to the website just for the back screen. So tacked on another $150 to the tab to make it for my mistake and then it comes and dude, this thing is totally fine. Like there's no way in hell a ball is ever going to go through this thing. It's even got like a second layer in front of it and I'm like, all right, well I just Let 150 Bucks on Fire.

But the full cage and head is now coming together. It's in working order. And I think we're pretty pumped about it. So we're trying to dial in now on the hitting mat, which one we want to do. But that whole situation is kind of coming together quite nicely. Nice.

Dalton: Just in time for the bitter cold.

10:00

Chad: Right. Right. Dalton, have you had any golf for you lately?

Dalton: I got no golf. I've driven past some nice-looking links courses over in Ireland. I've been in Ireland, I think today's day three or four. Got to stay in a castle for a few nights. That was crazy. It's like a 500-year-old castle. Not, you know, I texted you guys after like 30 minutes there. I was like, you know, staying in a castle is kind of like camping. It's really fun at first. And then you realize like, dang, this is a lot of work I don't

Chad: Want to be here anymore

Dalton: Yeah there's there's nothing high-end but it was cool cool experience it was legit like 500 over 500 years old some of the a lot of the original stuff still our bedroom was It was a lot of work. Some stairs back home. Like this might be like the right level of like work but not hurt. So that was kind of encouraging like no side effects at all on the legs. I was like okay like this is pretty good. I think, I think I've identified what hurts me the most is when I stand around and then I'll do like the hip lean thing in my like it'll like open my bad hip a little bit and it like stretches the wrong thing. That's what I'm starting to identify. Because all my pain in golf has come from like really slow long rounds where I'm kind of standing around a lot.

These quick rounds, no pain at all. So, hopefully I'm onto something there and figuring it out, but we'll see. And then yeah, in Dublin now at a hotel. That's what the background is if you're watching any of this. And so on. So yeah, nothing, nothing crazy, but drove past a lot of really cool links courses. The driver that was taking us around was saying one of them down in just outside of Galway, south of Galway near the Cliffs of Moher was, it was like 500 bucks to play. So I think that was like a nicer one. But it was so windy and blistery and like just a horribly stormy day that I was like, I couldn't It's probably what Chad played in. It's just a war of a boy. Don't want to be out there.

That doesn't even look fun.

Chris: It's the city of other is what they call

Chad: That. Pretty They call us the Ireland of the Midwest or something I

Dalton: Much. Don't... 100%. Yeah, so all good there. Let's get into the approach here. I've got it tonight. So this is something that's been kind of near and dear to me as a business owner. I think this is something that all business owners eventually face. And it's this idea of how do you transition, how do you navigate the passing of responsibilities well. So like think about you're the lead on something, you're handling something and you're passing it and now like either a business partner or a staffer or some sort of employee or something is going to take ownership of it. How do you do that well so that know it's done right and it's also fully off your plate so it's not occupying that mental bandwidth anymore? Well

Chad: I think one of the main things is getting buy-in from whoever you are delegating is the right word, but whoever you're sharing those responsibilities with, getting them to understand the why of what you're doing. I think without that you have a hard time getting buy-in. So usually with a founder, with an owner, someone who's been the primary decision maker, A lot of that stuff comes down to what is the highest and best use of his or her time. A lot of times the things that fill your day don't really meet that qualification. So if you're trying to grow and expand your business, your team, whatever you're trying to do, you're kind of doing a disservice to everybody by dabbling in different things that you shouldn't be spending a ton of time with. You're in a way, you're kind of stunning your growth of some of your team as well, that's a good way to give them growth opportunities.

But I think that's the main thing to tackle up front is getting them to understand why you're making these changes and what they can do to help and how they fit in the picture going forward so it doesn't just seem like they're just having

Chris: I agree with all of that for sure. I think it's important to communicate upfront to whoever is going to be taking whatever it is that they're taking that they now own it. So it's making it clear that you're not going to dabble, you're not going to parachute in and fix it when it breaks or when things go wrong or whatever. But whoever that is that's taking it, they own it. So my business coach would tell you that if somebody can do something 80 percent as well as you can do it, then they should be the one that takes that. And I think what I see a lot in my firm with business owners is that they keep things for way too long. And I know that I've most certainly been guilty of that. I'm sure we all we all have.

For sure. So the sooner that you can get rid of something, the better. The way to get rid of it is also important. So, you know, the things that we talked about are, make sure that you have an SOP, make sure that it's documented, do that first. And then what we do in our firm is I'll do something. Somebody will watch and then they will do something and I will watch and kind of coach them through it So this is like a process right and then finally it's theirs, right? So at least they've had the experience of watching me do it and see what hopefully good looks like They've had the experience of doing it themselves and had the opportunity to have kind of that safety blanket coaching kind of Process and then finally they just take it right but they take it and they own it.

That's the that's the key part of that

16:32

Chad: Yeah. Part of owning it too is letting them struggle through things because they're not going to get it right out of the gate. And that's sometimes hard is when you're used to doing something. Usually individuals in that position have a particular way they like things done. And So that can be good and bad, but when it doesn't go well right out of the gate, you really have to fight the urge to jump in and right the ship. You kind of have to let them figure out how to work their way out of it because for most of us, nobody did that for us. That's the best way to learn the right and wrong ways is to do it the wrong way a few times and get things figured out. So that, and then really the thing that I see a lot of people struggle with is the sort of mindset of it's just faster if I do it rather than show someone how to do it.

And yeah, that might be true for Monday afternoon, but for the next six months, the next year, you know, for the future of your organization, is that really right? Probably not. It's almost always not. I like Chris's thought about showing them how to do it. There's a few things, and these probably don't apply to super high level items, but if I'm trying to pass something off that's more of a task-based thing that I'd want someone else to take the reins on. I'll usually record like a Loom video or something like that of myself doing it. I'll show them as well, but then they'll also have that video as a reference to lean back on going forward. And that's showing them how I do it, but I think a huge part of it too is letting people put their own flavor on it, like delegating a responsibility and not necessarily tasks.

Like, I don't necessarily need you to do step A1, 2, and 3. This is the end result we're trying to get to. If you find a different way that works better, even if that kind of gives me the creeps because you're getting there a different way than I did, does it really matter? That can be hard to deal with in that leadership role. But I think it's important for you to be able to step out of that and give somebody else some of the reigns

Chris: Yeah we use them a lot to looms been awesome we even use it with customers to like

Chad: Mmm

Chris: Customer wants to know like how to do a certain thing like how do you make an estimated tax payment stuff something like that send over a Loom it's evergreen you can use it for any number of customers and that works really well and then we also use scribe too so not everybody wants to watch it the video which is cool I guess that's not me but like having like The Screenshots, Step by Step. Some people just ingest that a little bit better. I think it's important to understand what audience that you're talking to and who needs to ingest that SOP because not everybody… We'll learn from the same information the same way.

20:06

Chad: Yeah.

Dalton: Yeah. Yeah. You guys, you guys hit on a couple of things that, that struck me. I think one, Chad, you said one thing that was super convicting of me is just the fact that somebody may not do it the way I'm used to, you know, the way I'm accustomed to, but if the end result is right, then like, who cares? Yeah. That's, I was, he said that and I was like, Oh, that's really hard for me. Right? Like I like, even my family would be like, I, my wife says all the time, just cause I don't do it the way you want. That doesn't mean it's wrong. And it's like, yeah, it does. Like it's not, that's not right.

Chad: That's probably more prevalent in like the higher caliber people you have, right? Like those people tend to have their own ideas and way of doing things. And so you're going to be more apt to looking at things in a different direction to get to where you're ultimately trying to go, but maybe not exactly the same road. I mean, coming up through my career, I definitely there was definitely a lot of times where I was like, okay, this isn't how I would do it, but whatever. It's not my

Chris: Business.

Dalton: That's right. Yeah. And then, and then Chris, you hit on that, that 80% number, you know, I think that's a great way to look at it, right? Like if you're transitioning something like 80%, it's like, that's good enough. We can move on. I think, again, it's maybe this is just nature of the profession. Like, no, there's a right way and a wrong way. And if it's not right, It's wrong. It's not like almost right. It's like, well, but if a process and the results like are getting there and they're able to do it and it takes them an hour and it would have taken you like 35 minutes or 40 And if the quality is just about the same and it's nothing that's like super detrimental, it's like, yeah, that's fine. It can move on and be there.

So I think that's a really good frame to have.

Chris: To be clear, it's not, it's like the tax return's not 80%, right? Like the tax return's got to be 100%, right? It's the 80% of how you got there is none of the thing. Yeah, but you know, there's a number of business owners who have all sorts of processes and procedures and all sorts of things. Like 80%, like 80% is a really good kind of number. And it's not, that wasn't my idea, by the way. That was my business coach. Shout out to Brent and Business On Purpose, but just to give attribution. But yeah, 80% feels like it's kind of a, not a good

Chad: Number. It sort of ties into the perfection as the enemy of progress sort of idea. Like it's, I can't let you take the reins till it's a hundred percent. It was like, well, then this is where we're going to be forever because that's a tough, that's a tough hurdle to clear.

Dalton: Yeah. Yeah. And then, and then I think it, I think it was you, Chad, that, that hit on the fact that like most of us learn best through struggling, you know, through failing. I had this exact same conversation with a CPA group last week. It was AICPA Council in Nashville. And we were hitting on like how new the emerging workforce, how they're leveraging AI to like get instant results and how they're going to have such a hard time learning and having that deeper knowledge because they're not going to have had to struggle to get the answers. And how like I think back about myself even like in college and if you cram for a test, you can pass it, do super well, and then in two weeks you don't remember anything, right? Because it was so short-natured, you didn't have to struggle, it's just like in and then regurgitate and you're done, purge it.

So I like that idea of encouraging the struggle, right? That's how they're gonna learn is through failing and not just babying them through it. And then I think, Chris, I think it was you that hit on the fact of having them watch you and then you do it, and I've heard something similar too. I think it was like, Chris, I think it was you that hit on the fact of like having them watch you, and then you do it, and I've heard something similar too. I think it was like a, I think the one I'm familiar with is like a four-step process where the first time they just watch you. And they don't do like anything and then the next time like you don't even you don't even say anything it's like I'm literally doing this you're just over my shoulder I'm not going to slow down I'm not I'm just you're going to see the whole process all the way through so they watch you the second time is they show you so that's the one where it's like okay here I'm going into this thing I'm doing this step I got to do this and so it's like you're kind of talking them through it to give them like a little bit more of the context and then the third time is they're doing it and you're telling them everything to do, right?

Like all the way through telling them every step. And then the fourth time is you watching them. So it starts from them watching you not talking or interacting at all. And it ends on the fourth step

Chad: Of

Dalton: You watching them. And if they can do that and you can watch them do the process and they get it, maybe it's that 80% correct. And it's like, okay, yeah, we're there. And then they own it and we're good. So I thought that was like, yeah, okay, I've heard that too. How do you guys, what would you deem, I mean, we've hit on this 80%, which I think is a good, like, that's a good reference, but in terms of the, like, put yourself in that business owner mindset, right? Like, and this is a process, and like, it's something that occupies your mental capacity, so it's an important process, right? Like, generally, business owners aren't occupied with non-important things, generally, maybe they shouldn't be. How do you know, like, how do you quantify or when is that trigger for the mental capacity to, like, come back?

You know, like, what's present where it's like, I can push this, I don't need to worry about it yet? Like, how do you know that?

25:25

Chad: For me personally, I don't think that I ever do. The best thing I've ever heard is like taking everything that you do during a day and try to figure out how to not do it. It sounds like a kind of a lazy mindset. It's not really intended to be how can I get out of here and go play golf, but I think unless you sort of kind of is

Dalton: You

Chad: Could also use it for that. And not that I'm encouraging it, but I think if you're just waiting for something that's like an obvious sign of here's something I shouldn't be doing, like what the hell were you doing it for to begin with? Those are not the difficult ones to transition out of. The hard ones are the things that you just feel like, I'm the one who's got to do this. This all relies on me and my big old brain and expertise. And I think some of this is just challenging yourself on that thought that nobody else can take this off of your plate for you. So I don't know. Some stuff is harder than others. I mean, there's going to be some stuff like, I don't know, like certain payroll type things. I don't know what the best examples are, but there's going to be some stuff that really you as the owner need to handle.

So it can be everything, but it's probably a lot more than what you think it is really.

Dalton: Yeah.

Chris: I'll give you an example in our business, it's sales. Like what, I mean, you know, what we sell is pretty technical and it's really hard for a on accountant to sell. I don't know what the best examples are. I

Chad: Feel

Chris: Like that kind of sits in that realm but I would kind of take that question and flip it around which is if you identify all of the unique things that you do in your firm that fit your unique skill set so like really only you can do them that is your special skill you are world-class at whatever then all of the things That Should Be Delegated Are Everything Else If You're Not Living In A Place That Gives You Joy And That Brings The Most Value To Your Business Then What Are We Doing? Yeah.

Dalton: Yeah. I mean, this has been, this has presently been so real for me. We're kind of entering into the season where we start like dreaming through our tax process for the next year from a client experience standpoint and getting all of like the legwork done on that. And that's for the last seven, eight years been like all me, like just me. And so this year we had a big meeting and kind of a kickoff and these ideas. And the problem is I am I would say like my quote unquote world class is I'm really good at the high level I'm really good at making sense of chaos I'm really good at connecting things and seeing how pieces can fit together I am not good at details I'm just not I'm just not I am not wired that way and so I am really good at dreaming through a process I am not really good at building all of I'll build the pieces, big box pieces, not the little tiny dots that go inside each box.

And so this year for the first time, I have dreamed that process. I have carved the big boxes, I've created the to-do lists, and my team is going to execute on the list. I'm really interested to see how it goes, but it's one of those where I'm like, that mental capacity has not left yet because I'm like, oh, it's so important to our business. Like this is something so key to what we do and I think the client experience piece matters so much that it's like I just like shudder to think if it doesn't work right and so like part of me is like man is the sign that like the mental relief or release is gone or capacity is gone once you've seen it done right you know like you just you know at least it's good and I just I don't know because I have not entered into the like, like it is still occupying my bandwidth, right?

Even though I've assigned those out and I have full, I do have confidence they're going to do it. Like I do believe they're, I think they're going to do it better than I can. I'm kind of excited for what they're going to do because they're more detail oriented than I am. But there's still that like, just the significance of it is just

30:09

Chad: Weighty. Change is uncomfortable.

Chris: Yeah. That's wild.

Dalton: Yeah. So anyways cool let's let's get it look down the fairway a little bit here see what's coming up you guys got me any rounds any golf any life updates for the next week or so I'm

Chris: Going to a conference in Louisville on Sunday and so I don't know if I told y'all but one of my bucket list items like off in every seat hmm and so I've not I have not played in Kentucky yet so that is that is my challenge I'm trying to find a yeah you know you guys know how I do this. I fly in early and then I try to figure out how I can get 18 holes in because sunlight and the whole thing. So I'm going to be by myself though. And so I'm making a mess of this by myself, which I'm sure you can imagine how that's going. So I'm trying to find a place to play in Louisville if anybody's listening.

Dalton: Yeah. Right. Hit us up in the comments. Let us know.

Chris: Yeah. Needs a fourth somewhere between one o'clock and one 20 on Sunday afternoon, most definitely no earlier, and most definitely no later. That's everybody.

Dalton: But

Chad: With 10 out of 10 vibes, don't... 10 out of

Chris: With 10 vibes and very close to the airport and all of the things. So that's what I got going on. I'm trying to take another one off the bucket list this week.

Chad: Have you played Kansas or Missouri?

Chris: No, I'm still, you know, I can't to get myself an invite out there. It's

Chad: Been very difficult. I know a guy. Do I know a You might not like it, but I know a guy. It's kind of an asshole.

Chris: You? Guy. Oh, man. Chad, what do you got coming up?

Chad: I don't really think anything. Nothing local coming up soon. We got some stuff in a couple of weeks coming, but nothing around here that we're going to be getting into. So we're still hanging on to decent temps here. So I'm trying to get out as much as I can, which is why I've been out the last three days in a row, but nothing big going on. So just trying to get, I'm still not giving up my goal of getting down to a 15 index before the end of the year, but that's maybe a little ambitious at this point, but. We'll keep trying. I've I got

Chris: Faith. Simulator's up, it's working. Dude, man, you're primed for some serious, like, handicap improvement here.

Chad: Yeah, I think so. I did see, though, that different states have different cutoff periods. You guys don't know anything about this because you

Chris: Stay warm

Chad: All the time. And just goes all the way through the end of December, which is bananas to me because it is not golf weather after about a month from now. So we've still got a little bit of a window, but nothing too exciting on the horizon. So Dalton, are you planning on coming back to the States at some point?

Dalton: Eventually. Yeah, maybe. I think I've got like 10 days left here and then I'll head back. You know, there was initially I was looking at tomorrow as being a day like, man, I'm in Dublin. There's a lot of courses around I kind of have like most of the day where I was like thinking I could get it in And then we made other like plans as a family that I'm committed to which is fine We're gonna have a good time doing that too. But that window is gone. There's another one Next week where we have like it's kind of a filler day the day before we leave So but it is one of those where it's like family vacation like that comes first. It's more important golf like it's fine So I just got to see like if my wife and some of the kids find something that they want to do and I can take like one of my kids out to go play, like maybe that works out and everybody's happy, but not going to press it too hard.

I'd love to play. I think it'd be so fun. I'd love to play like a real links course. For sure.

Chris: How are you going to deprive your children of playing links golf?

Chad: Oh man.

Dalton: This is a good argument. This is a good argument. So

Chad: Bad dad.

Chris: I've got a question that I was actually wondering about earlier. So you're like traveling for like weeks on end and then we're going to meet up in Scottsdale and

Dalton: Yeah, so I land in, I land home from Ireland, Wednesday night at like 9pm, and then I get up and we leave at 9am to drive to Scottsdale. So I'll have my

Chris: Cards in the car. So you're going home to basically just pick up the golf clubs for no other reason but to pick up the golf clubs. And then you're

35:05

Dalton: Going to… And maybe some like wedding clothes that Scottsdale for the Thursday.

Chad: We're going to

Chris: Mostly the

Dalton: Golf clubs. But mostly golf First things

Chris: Clubs.

Chad: First. I

Dalton: Yeah, for sure.

Chris: Was wondering about that. I was wondering if you've been toting these things around for like three weeks on end?

Dalton: Right, just carrying them. Yeah no no if I play over here I'll have to rent clubs and stuff and I don't even know what I would do I have like some hiking shoes here like do you if it's wet and rainy and nasty you should play golf in those I don't even know but it

Chad: Wasn't

Dalton: Hot maybe I know right like wet cold feet playing golf sounds like a horrible experience oh man we so we were at the Cliffs of Moher quick story we're at Cliffs of Moher I think it was two days ago it was so windy the got up to like 63 miles per hour, 100 kilometers per hour, 102, it read at. We were walking up to the cliffs and it's like I'm everything I have to walk up the hill because I'm getting blown back I'm holding on to two of my kids like just walking trying to get up there I look up and I think I see what is a bird go above us and just like dive into the walkway and I'm like that bird just died like what the heck and we get up to it and it was a stone it was a legit like

Chad: Rock the

Dalton: Wind picked a rock up and threw it to the ground like it looked like it fell from I don't know if it came off the cliff face. All I saw was it like 50 feet above me and slammed into the ground. It like a hockey puck, like that kind of a rock.

Chad: Was wow.

Chris: It feels dangerous

Dalton: Yeah, insane. So we walked up there, did the selfie with the cliffs and then out of there, like God, it was just insane. Yeah, that wind was, we probably should not have been out there, but whatever. Numberable, it was, we won't forget that one. All right, let's circle back to these beers here and see what we're going to rate them. Chris, I am dying to hear if we have a new low on the leaderboard, if it is surpassed the infamous Marshmallow Bunny.

Chad: There's no way. No way.

Chris: Yeah, there 100% is. Okay, so

Dalton: I

Chris: Feel like I need to provide the context. So I had to pull up the how we score portion of our of our webpage. By the way, rdtfm.com, shameless plug, please go visit the website. So one to two is no thanks, pour it out politely. Three to four is only If It's Free I it's just a little bit too much cheesecake of the cheesecake flavor.

Chad: Think

Dalton: Oh, is it getting like the fake chemical taste through? Is that coming through?

Chris: No, it's mostly just alcohol, but it feels like a little bit too much cheesecake.

Chad: I don't like this much booze in my cheesecake, ma'am.

Chris: No, it's just, there's some combination in here that's just a little bit too much.

Chad: It's probably the 14%. That's too much.

Chris: No, that's not too much. If it was a 14% atomic duck, I don't think I'd be, would be a nine point something. This is not, so by definition, this is not, I'm not going to drink this again, so it's got to be 2.9.

Dalton: That you going to finish that one?

Chad: Are

Chris: Well, yeah, because you have to, right?

Dalton: It feels like you got to finish it.

Chris: Yeah. I was, I made a tactical error when I went to the beer store

Dalton: Today. New low on the show. That is like a

Chris: Record show. I don't mean any, no disrespect Well I'm

Chad: Sure I'm sure their whole lineup isn't filled with these sort of wild...

Chris: No there's there's no way.

Chad: Yeah.

Dalton: Well there's probably a whole swath of people.

Chad: I mean you would go out you would go out of business from the lawsuits alone if all you're putting out is 14% beers so.

Chris: I mean yeah that's basically like vodka at that point isn't it?

Dalton: It's legitimately wine like that is and so if you have a pint that's 16 ounces that's a whole equivalent of a bottle

Chris: Of Is it really?

Chad: Wine.

Dalton: And

Chris: My wife is going to love when I get

Dalton: It downstairs. I mean, there's wine that's four ounces poor or is it six ounce poor? Maybe five. I don't know. You're getting close to a bottle of wine in that. How about

Chris: That? Well, look, this is a beer show. We're not, we're not meant to know about We can't be held accountable for that.

Dalton: Wine. Derailed.

40:04

Chad: We have

Chris: We don't do that either. Moving on. I want to hear about this Irish beer, the Irish Hooker.

Dalton: This is the best beer I've had in Ireland. So Irish Pale Ales, I'm a fan.

Chad: You were just at a bar drinking Guinness, right? What

Dalton: About Guinness is pretty good too. Yeah, this is close to Guinness in terms of like how much I enjoy drinking it. Yeah, no, this is

Chris: Guinness?- But to be clear, Guinness will be higher.

Chad: I'm a big Guinness fan.

Dalton: An Irish Guinness. No, because I've had Guinness here and I think I like this one more.

Chad: Ooh. Okay. Wow.

Dalton: Yeah. Yeah. But I'm not a huge stout guy. I'm not. I know there's a whole, what I was going to say about your 14% or I bet there's, I bet there's a swath of people out there that like, all they like to drink are these rich, heavy

Chad: Ultra high alcohol

Dalton: Ultra high alcohol stouts. You know, that's not me. This, this tastes just like a session IPA. I mean, it's 4.3%. That's kind of where the session IPAs run in that four and a half percent range. Honestly, this would be a Great beer for like a hot round of golf. Really bright, crisp, not too boozy, which like I don't wanna drink anything too heavy when I'm playing golf. I like something that's a little bit lighter or just during the day in general. 4.3% has all the initial flavor profile of a good IPA, just missing a little bit of that bite that the alcohol brings, which is honestly, it's just like a session IPA. In terms of a number, I'd go 7-2, I think so. 7-2, yeah. I'd for sure have this again. If I see it on a menu, I'll get it.

This is their original Irish Pale Ale by Galway Hooker, 4.3% brewed out of Galway, Ireland. Chad, what's your number? All

Chad: Right. Well, first of all, I forgot. I have a note here. I'm remiss in not doing this at the opening. I have a little bit of an apology to issue from last week's episode. Know, we have the disclaimer on some of our stuff about, you know, console your old professional. And part of that is because everything is fact dependent, you know, things like that. The other reason is that we are humans. And we make mistakes from time to time. So I said regrettably at one point that Connecticut was adjacent to Vermont. And I got angry texts from some friends that live in that area telling me that is not the case. Want to deeply apologize to those people who all think that they couldn't pick Kansas out on a map by the way, and think I live close to Chicago

Dalton: And I but

Chad: That's neither here nor there. I don't want to start any fights, but I do apologize to you guys. I'm sorry about that. So with that said, we've got the Isolation Ale from Odell, Fort Collins, Colorado. I do like this. It's not bad. I'm trying to figure out where I'm at on the scale. I was going to be around low sevens and then Dalton really liked his and gave it the same score. So now I'm backing off on my, I think I'm going to go like a 6.8 on this. I do really like it. It's just like I have a baseline. What's your baseline for

Chris: This. What's your baseline L score?

Chad: 6.2 maybe, I don't know. Like this is better than Just plain old aleside. So I would I would definitely do this again. It's just I'm probably not gonna It's just a nail thing. It's not me. It's you or no. Wait, it's not you. It's me, right? But I would I would definitely drink it again, I like it it's good it's good

Dalton: But that score feels right because I think seven eight is like I'm actively like picking this out at the grocery store Right, like I'm seeing this on the menu and I'm picking it five six is more that like you're at a party you grab it and you're kind of happy about it. You know what I mean? So yeah, I feel, I think that's kind of right. I think that like the right number.

Chad: Feels There we go. Glad we, glad you approve.

Dalton: Cool. Awesome. Well, that'll do it for another episode of the RDTFM podcast. Remember to like and subscribe on wherever you listen to your podcasts at, and we'll see you next time.