Grits Fullerton Changes the Beer Dinner Game

A grit can be described as a small stone, just big enough to count with the naked eye. It can also be used to describe backbone, big enough to pull off a packed $135 per sitting beer dinner in downtown Fullerton…at a brunch spot…a few days before Christmas. Stone? Yeah, there was Stone, eight of them to be exact.


For the price tag, Grits Fullerton had a lot to live up to. I went in thinking it needed flow, cloth napkins, and extended pinkies. I thought, we would all get to dive into Stone’s cellar and come out like masked robbers. Having been to two chef Cody Storts beer dinners and two “Dr.” Bill Sysak pairing events, I know the madness both are capable of.


When the first beer is 2008 Stone Brewing Old Guardian Barleywine at 11%, the tone has been set. This isn’t going to be a hoity-toity affair. This is going to be a feast.


Stone’s brand ambassador, “Dr.” Bill Sysak, ruled the beer side. Chef Cody mans the Christmas bush.

Various animals, grains and vegetables are shuffled and hit the table like a no-limit poker game. Plates like cards, beer glasses like poker chips. Do I go all-in or fold?


Course 2 – cajun octopus with a dazzling candied citrus. tequila barrel aged cali-belgique IPA played off the citrus like a margie.

Amuse #1 and #2 down the hatch, “now the fun begins,” yells chef to applause. Smoked trout rillettes paired with Matt’s Burning Rosids, an imperial smoked saison, is served. I’ve seen this beer pulled out for a few events over the years and is drinking beautifully. RIP Matt, always glad to remember a comrade, your burning rosids beer and rillettes didn’t leave much for the dish cleaning crew…it was my fave of the night!

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Preview: Stone Stochasticity Project – Hibiscusicity

There are beers in the world that can be pronounced no matter how drunk you are. “Bud”, “Coors” or even “Pabst” can be yelled at the noisiest of bars by the sloppiest of drunks and a fizzy yellow beer will slide across the bar in a frosty mug. With Stone’s Stochasticity Hibiscusicity, MIT students might even stumble. Hell, for the last project release of the Quadrotriticale I asked a bartender for a “Stone Quadruple Testicle” and she poured the right beer, smiling.

IMG_7038So anyways, my gargoyled friends in Escondido were inspired by a refreshing hibiscus beer and thought, lets take this bus to Stoke-a-stis-city Hibiscus-city. Instead of a Stone IPA, this beer comes by way of “Belgian Style”, which means it has some fruity/spicy yeast things happening. Knowing Stone and their library of beers, I can sometimes taste the beer before it’s been opened, but not with these Stochasticity Project beers.

On the pour, I’ve never seen a gargoyle blush, but this beer looks like it got caught masturbating on a pile of furbees after playing with mom’s makeup. It’s showy like a a hibiscus plant in Hawaii. If this beer were in a vase, I would probably drink it, then tend to my flower garden, with gloves for safety.


IMG_7032IMG_7033The bouquet is like sticking one’s nose in a box of Krispy Kreme raspberry/strawberry filled donuts. Some caramel malts and a breeze of orange peel adds to the complexity. The first few sips bring out more of the jelly-filled donut notes, balanced with some bitter cranberry and yeast spice. I also caught a metallic note, no doubt part of the hibiscus flower. I seem to recall other hibiscus beers doing something similar to my palate.

Hibiscusicity is a refreshing beer and will be out 9/15, just in time for our never-ending summer. Since I don’t really do Pumpkin Pie beers, this makes a nice alternative. It’s definitely worth checking out, if you can pronounce it! Had it? Let me know what you think below or on facebook/Twitter!


Shopping List: Fourth of July Weekend


This is you trying to figure out what beers to buy this weekend

I don’t condone drinking to excess, but there’s something distinctly American about celebrating our independence from the British with a few combustibles and of course great American beer. Long lighter in one hand, tulip glass in the other, I like to chant “USA, USA” while watching safe & sane fountains spew fart-smelling smoke and sparks in the air. Before the shelves run empty, what beers should you pick up for the big weekend? Here’s my 2014 shopping list:

photo1. Stone Unapologetic IPA – When it comes to whipping British ass, don’t be sorry! Celebrate your freedom unapologetically with this brand new collab beer from Stone Brewing. I think we can all agree Mitch Steele, Julian Shrago and Jamil Zainasheff know how to make a hoppy beer, so I’m not going to waste your time describing this experimentally hopped DIPA. You were going to get it anyway, right? Right.

Ketland12) Growler of Noble Ale Works Pistol Whip’d Pils – In the revolutionary war, I’m sure some jaggy British teeth were knocked out by way of flintlock pistol. With misfires a problematic drawback of the weapon, it’s heavy barrel was probably used for more pistol whipping than anything. Noble’s Pils is a dry, hoppy and sessionable lager.

3babygotback) The Bruery Loakal Red – I literally just figured out the spelling with the word OAK in Loakal. Man I’m slow! I always thought Patrick Rue was a bad speller. I’ve had this beer hundreds of times over the years and I just got it! Wow! I also knew part of this beer sat on oak. Only distributed in Orange County, what better way to celebrate stomping red coats than with an oaked red ale? The color will remind you of the blood of those lost on the battlefields some 200+ years ago.

4) TAPS Cream Ale – When brewmaster Victor Novak first started brewing in Philly 20+ years ago, he cut his teeth on this light and bright beer The small amount of English fuggles in the beer are somewhat tea-like and will remind you of the Boston Tea Party that led to the American Revolution. A bit of a stretch? Maybe. Suggested food pairing: freedom fries and hot dogs. Bonus points if you pick up your growler during happy hour and eat all kinds of great stuff on the cheap. TAPS happy hour = my favorite in OC.

Can't believe Stephen Hawking photobombed a perfectly good beer pic

Can’t believe Stephen Hawking photobombed a perfectly good beer pic (credit Jessica McNew)

5) Bottle Logic She Shot First – Sure, Stephen Hawking is British, but you’d never know that without hearing him speak. As long as Bottle Logic is his favourite brewery, I’ll give him a pass. “She Shot”, as they say at the brewery, is a pale wheat ale with prominent bitterness and some nice fruity hop aroma.

Have fun and happy beer shopping!

Blind Taste: Easside vs Wesside Saison Shakedown

P1060991When a preview bottle of Stone Brewing Co’s Saison is sitting on my porch while carrying a preview bottle of Allagash Brewing Co’s Saison from the car…I knew what I had to do: dig through my old CD pack and bump some old West Coast Gansta RAP…that’s right, SUCKAS! Ice Cube’s ‘Today Was A Good Day’ bumpin’ and the 40’s craft beers in the fridge, it’s time to do an Easside vs Wesside Saison Shakedown. BLIND STYLE.

Almost identical in name, release dates (now), ABV (~6%), IBU (~43), this Rialto born and bred beer blogger is armed and ready, beers chilled and sweaty; which Saison came to drop bombs? This opportunity comes once in a lifetime, yo*.

My old lady pours them into the same glassware, one with a SN logo and one with a FW logo. Both glasses freshly rinsed and beer poured at 43 degrees. My initial suspicion just on looks alone is a dead giveaway on who is who. “Would Allagash release a caramel colored Saison?” I chuckle pointing at beer #1. My wife walks away as I jot down notes on my kid’s doodle pad.


Beer 1: Orange/caramel tint and clear as a bell. Aromas tinge on grassyness, slightly cheesy, peppery, salty, floral, herbal.

lemonheadsBeer 2: Light hay colored and cloudy, this beer smells like a fresh box of Lemonheads, citrus (lemon, orange) and a little hint of soap and cotton candy. Smells like spring.

(Calling it on the color/clearness alone, I think beer 1 is Stone.)


Beer 1: First drink is surprisingly tart, subsequent drinks not so much. Herbal notes poke through with rosemary, jasmine and wet hay. It’s a little bit on the chewy side for a Saison, then WHOA…the tip of my tongue numbs with a stripping bitterness that screams “Saisons are fizzy and yellow, that is why this beer is orange!”. The finish bites the tip of my tongue with bitterness, washing away the potential for flavors to develop. Ouch. There’s also a scoville pepper heat my wife detects, I am heat tolerant to the point of not detecting it, but it’s worth noting.

Beer 2: Flavors of fluffy light grain followed by pleasant yeast esters rule this beer. Fermentation induced fruit, pepper, citrus are blanketed with a kiss of barnyard. It’s a little bit thinner and dryer than beer 1. The finish cleans up nicely, lending itself to a nice refreshing sessionable beer. The hop is different for the style as well; Cascade, Bravo and Tettnang are actually surprisingly good in this beer and round out the bitterness/flavor nicely.

Now, before I go on, I want to state something about Saison’s in general. It’s such a broad term of a beer style that is interpreted thousands of different ways. If we were drinking real Saisons, we’d be working out in a field getting our gallon 3% beer ration to keep from getting dysentery from unpotable farm water. I’m stating the obvious based on my perceived bitterness: Beer 1 is clearly Stone’s Saison. My wife nods.


Beer 1 = Stone, Beer 2 = Allagash. Nailed it.

I can see why arrogant bastards would prefer the Stone interpretation with its unabashed bitter bite and Stone Organic Farms picked goodies tossed in. I just think it’s a little too much for what I prefer of the style. I tend to reach for a dry, grainy, slightly funky beer. In the end, I want my Saison to compliment my food, not be decorated in it. I’d be interested in trying it next to Saison Du Buff and my other fave of 2014, Matt’s Burning Rosids Imperial Saison.

Allagash on the other hand has a handful of Belgian style ales. The addition of Saison to their line up seems like a natural fit. It’s tamed, balanced and sessionable.

Sorry West Side, Biggy Smalls wins this rap battle.

*sucka mc’d some lyrics from emenem’s Lose Yourself

Vacation in a Glass | Stone R&R Coconut IPA Collaboration #IPAday

stone r&r coconutIPA

mauiLooking like a Maui sunset, Stone Brewing’s R&R Coconut IPA is a mass of orange incandescent liquid. The carbonation flows like an upside-down tropical rainstorm, flooding the head like a freshly crashed wave. The froth begs to be inhaled and releases all tension upon doing so. This beer is a vacation in a glass. (click here for some relaxing ambient wave crashing noise)


The sun melts away the thick chill haze revealing a crystal clear golden beer. Duck-diving the top wave, I come up with big notes of bit-o-honey candy, some honey graham cracker, pink cotton candy and a touch of sweet herbal tea. Sadly, the coconut is lost on a deserted island. I climb every tree and come up empty, brah! Even as it warms, the hop aroma turns herbal masking any coconut.

P1060224The taste comes in waves; sets of sweet foamy crystal malt, then 90 IBU’s of juicy tropical hops, the next wave carries an ankle slapper of coconut, followed by a ten foot glassy bitter finish. Sip after sip, I go back out for another set looking for the perfect wave. As it warms, the coconut comes out, but by that time, the temp is washed out for the style of beer. The body is notably creamier than the standard “Stone mouthfeel”, making it deceivingly chuggable at 7.7%ABV.

P1060220Overall: This is a damn fine IPA. As a coconut fan, I was hoping to get socked in the nose and gut with coconut, yet walked away unscathed. If you hate coconut (aka you’re a total “Barney”), you’ll probably do just fine with this beer. Stone’s Brewmaster Mitch Steele quotes, “The primary flavor note is coconut, and its intensity was achieved by two additions, one in the whirlpool and the other post dry hop. The selected hop varieties add subtle tropical fruit and berry notes that blend well with the coconut.” I get the tropical thing, but I really have to dig for coconut…only getting a brief flash near the back end of the taste. I don’t necessarily want Malibu Rum in a beer either, just some nice toasted coconut to remind yourself to get outside and enjoy summer. Regardless, I’ll personally be on the lookout for it.


The chill haze burn off was one of the most intense I’ve ever seen with any beer. I actually prefer the chill haze look as it lends a more summery luau cocktail visual. As it clears, it gets boring like your grand-pappy’s IPA. Pictured left, before and after, ten minutes.

Stone R&R Coconut IPA is a homebrew competition winner re-brew collaboration (with Robert Masterson & Ryan Reschen/RIP Current at Stone Brewing Co.) and is well worth picking up. As with all IPA’s, drink it as fresh as possible. Share it with your mom. Shaka!

Food Pairings: Ahi Poke, SPAM musubi, aged gouda, pineapple cottage cheese, jalapeno/pineapple pizza, thai coconut curry, mango shrimp tacos.

UPDATE: I bought a few more bottles, and the later tastings have displayed more coconut aromatics, retronasal olfaction while swallowing, and coconut finish. Perhaps my initial bottle was served too cold.

Disclosure: Initial bottle courtesy Stone Brewing Co. Purchased three more for personal consumption and further review.  

Stone Brewing Imperial Russian Stout – Classic and Espresso (released 4/15/13)


“Congratulations, the IRS has accepted your federal tax return.” Getting back around $1,600 this year, it’s time to celebrate with the real IRS; Stone Brewing’s Imperial Russian Stout. 2013, being an odd year, Stone comes hard with their second ‘odd beer’ release. Tossing in a few hundred pounds of espresso coffee beans into IRS is arousing. ‘Coffee’ and ‘Stout’ is something that piques my interest no matter what. Throw in ‘Russian’ and I go all perestroika on my shopping cart.

P1050429Now, this blog post is mostly pointless because A) I hate reading beer reviews and B) You will most likely buy these beers no matter what (which you totally should). The classic release is the same recipe Stone has been making for years on end. It’s a beautiful beer that has tons of character and ages well. Now that your cellar is devoid of Vertical Epic beers, is it worth filling with Stone IRS? Should you go all espresso or classic? That’s my goal in this post.

I line up shots of IRS in my traditional Russian glassware: Russian president shooter glasses! On the pour, both versions are black with a thick bubbly tan head. Aside from that, both drink like two totally different beers.

P1050424The classic release smells like a hot See’s Candy store clerk: dark milk chocolate and notes of cherry cordial and vanilla as she passes by the nose. The taste makes my cheeks rosy; some boozy warming chocolate, cocoa, roastyness and notes of cherry wood and currants.  The creamy bitter finish balances the whole situation and lingers for a while. Such a nice pleasant layered sip; this beer is really done well, but you knew that.

espressoThe espresso release is a totally different beer. The fruity/cherry notes make way for a rich coffee aroma. It’s such a pleasant relaxing smell as well; I’m inhaling this beer for a few minutes and can feel the tension of doing taxes melt away. On the sip, the espresso smooths out the beer and calms the heat. I’m shocked this much flavor can come from water, plants and yeast. I wish I had another one so my wife could say, “Greg never has a second Espresso RIS at home”.

P1050428Overall I prefer the Espresso release by a wide margin. Both are stellar beers, but the classic release needs to lay down for bit to calm the warming. At 10.5% ABV on the classic and 11% on the espresso, I would have thought opposite. The espresso release is great now! One thing to note: most coffee/espresso beers give me a slight dry metallic note, this beer doesn’t do that. Stone Brewing Co. manages to keep my ADHD interest high in this ever expanding craft beer landscape. First Dayman Coffee IPA and now this? 2013 is the year of the coffee bean.

For the cellar: My goal is to pick up a few of each, maybe an extra espresso bottle to sip with some friends.

Suggested Food Pairings:

  • Dessert: cherry cheese cake, bon bons, oreo sundae – anything chocolate
  • Soup: split pea, red clam chowder, spicy african peanut soup at the Gypsy Den in Anaheim
  • Meat: open flame seasoned steak, Las Vegas 3 A.M roast beef, Indian restaurant prepared lamb chops
  • Vegan: Thai coconut curry, tofu pad thai

Thanks Stone Brewing Company for the preview bottles!

Stone Brewing Co. 16th Anniversary IPA

A blog post about a beer you will most likely purchase and consume is pointless. Instead of boring you with yet another beer review, I think an anniversary is great time to reflect on a brewery, its accomplishments and how they have grown.

WHOA, Hold on a second there mister…this beer has lemon verbena in it? I never thought I would see ingredients commonly found in my wife’s Bath & Body Works lotion in a beer. After a recent ball surgery, I used that lotion to assist with determining my ball swimmer count.  The “Complete Aromatherapy Handbook,” likens the scent of Lemon Verbena to “morning, when everything seems fresh, new and promising.” Exactly what I want my genitals to smell like!

The sun sets as I crack my Stone 16th Anniversary IPA for a tasting. Another balmy 95 degree day comes to a close…not a minute too soon. The fountain outside gurgles and drips. The fire pit crackles and roars as I stare in a daze. While pouring this beer I feel the same nervous excitement when I cracked my first Arrogant Bastard Ale. Thoughts of “How buzzed will I be after drinking this?” and “what if I’m not worthy?” dance around my head. 10% beers drunk alone sometimes push my boundaries.

On the pour, a deep gold molten core is topped with a swiss-cheese cratered moon crust of head. I swirl it and sniff. My eyes pop…Stone has done it again! This time letting some herbs ride shotgun over my palate’s proverbial State Line. Mud flaps are flappin’, truckloads of malt and hops CB each other in a convoy down to my belly. 10-4 good buddy! Notes of clover honey, lemon verbena and salvia on the nose. My first sip is herbal sweet and spicy clover honey, citrus zest, followed by a low scoville hop heat. Salt and pepper even make a cameo appearance; perhaps Rye malt? Interesting. Balanced. Delicious.

Steve Wagner, parties like its 1999 IBU’s

I get the feeling the addition of Stone Farms will continue to play a part in the “Farm to Kettle” movement as seen with Saison du BUFF and GK and LU’s Mixtape beer seen around town. Bottom line, this is still a Stone beer with much of the same mouthfeel and bitterness characteristics fans should expect. At 10%, there’s some heat; somewhere around what the Stone Ruination 10 Year Anniversary beer has. As the temp rises, this beer does not fare well. Split a bottle with friends or keep in the fridge between pours.

Overall, I set out to do a reflection post on Stone Brewing Company but was derailed by a nice imperial herb IPA. Reflections are only good when someone’s dead right? Pick up a bottle, and if you don’t already have tickets to the huge Anniversary Bash on August 18th, I suggest you do so quickly, like NOW.

A Nation Ruined Ten Years Later – Stone Brewing RuinTen

Stone Brewing Co. Ruination 10th Anniversary IPA Review and Release Notes

Road-raging home after dodging a big-rig fender-bender with the venus-crossed sun in my eyes, finding a box on the front porch from Stone Brewing Company instantly snaps me back to a great mood. “I will not be stabbing a hobo today” I think to myself as I pull out a boning knife to open the box. I’m hoping there’s beer inside and not, say, a severed head ala the movie Se7en with Brad Pitt and Morgan Freeman.

I put the bottle in the freezer, set the chicken timer at 30 minutes, then crack this hoppy hell demon.

On the crack, a moist “PSSSSST” sneaks out like a genie from a lamp. I quickly shove my nose in and whiff a hop farm in the tiny two inch headspace.

In the glass, this beer shows gorgeous crystal clear copper with a tinge of white foam that briefly clings to the perimeter. As the malt bill is Pale 2-Row and Crystal 15, I assumed it would be golden. Perhaps filtered lupulin oil gives a red tint? On the nose, a mushroom cloud of Centennial hops hit my sinus cavity like a backdraft from hell and puts me in a daze. This is getting serious.

 From the Stone Blog:

“…an amped-up version of Stone Ruination IPA, with a bit more malt to bring the abv up from 7.7% to 10.8%, and a very heavy dose of hops. “Classic” Ruination uses 2.5 pounds of hops per barrel–which is more than double the amount we use in any other of our core beers–but for Stone Ruination Tenth Anniversary IPA, we went double again, using an impressive 5 pounds of hops per barrel, including about a pound each of Citra and Centennial in the dry hop. (Hell. Yes.)”

This beer showcases Centennial hops with wafts of over-ripe sweet juicy grapefruit. Imagine a box of grapefruit in a Turkish prison. No? How about a box of grapefruit in a college dorm? Nah. Box of grapefruit near the ocean after a rain? I’ll go with that. There’s a bit of dank earthyness that hides out among the fruityness. I would highly recommend putting a bag over your glass, then huffing this beer’s aroma until you pass out. Searching for Citra Hops on the nose I come up empty, thankfully, as Citra is one of those hops my nose categorizes as ‘cat urine’.

My first sip freaks me out. This Sub-tropical hop sipper starts out sweet and fruity, followed by a lingering pepper spiced hop bitterness. It’s like french kissing a hell demon after it ate a hop plant. (Those naughty, naughty hell demons!) The mouthfeel is very Stone-like but chased with a sweet-hot alcohol which keeps the bitter hanging out. As I continue to drink, I start to crave street tacos al pastor with onions, cilantro and a dash of lime topped the hottest salsa available. Fresh tortilla chips with a mango habanero pineapple salsa are also calling my name as a pairing.

Remembering my first sip of a Stone beer (IPA), there’s a certain ‘Stoney’ flavor profile that exudes and this beer is no different. As super-hopped beers are commonplace in this era, it’s refreshing to be reminded of what started it all just a decade ago. Stone Brewing Co. makes a strong statement and leapfrogs the vast landscape with this release. I tip my hat to Mitch, Greg, Steve and the entire Stone Brewing family for their efforts. If the twenty year release isn’t 20% ABV and ten pounds of hops per barrel, I’ll be pissed.


Additional Info:

Stats: 10.8% abv, 110 IBUs
Availability: Limited 22oz bottles & draft. One-time release, beginning June 11th
Distribution: AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA
Malt bill: Crystal 15, Pale Malt
Hops bill: Columbus and Centennial. Dry hopped with Citra and Centennial.

San Diego Launch Event
Stone Ruination Tenth Anniversary IPA Party at Henry’s Pub
Sunday, June 10, 5-10pm |
618 5th Ave, San Diego
We return to the first SD bar to ever pour Stone Ruination IPA, throwing an awesome birthday celebration filled with brews, food, music, and a lot more! On deck are guest appearances by Stone CEO & Co-Founder Greg Koch and Brewmaster Mitch Steele, five taps with special versions of Stone IPA and Stone Ruination IPA, food pairings with dishes created just for this momentous occasion, plus limited-run Stone Ruination Tenth Anniversary IPA glasses and T-shirts on sale. Full details.

Media Sample provided by Stone Brewing Co.

 Additional Pics:

Les Brasseurs Merveilleux de Glassell (and Citricado)

It’s a dark Thursday evening as I drive around and around the traffic circle in historic Orange with my daughter. As I re-inact the scene from the classic movie ‘European Vacation’ she laughs wildly. “Look, Big Ben…Parliament”. “Daddy,” she says with best British accent, “go around again, again Daddy!” snort-laughing as we hug the inside turn. A homeless man standing on the corner points at us and laughs. I count the times we pass him…three…four….five. Our car tires screech like we’re in a freshly paved parking garage.

Randy Clemens, Greg Koch, Patrick Rue and Steve Wagner pose among the beer geek collective.

“Ah yes! The blokes from Stone are at Bruery Provisions tonight!”. I break out of the circle as a spot right in front of the Bruery Provisions opens up. Dizzy from the shenanigans I order a cheese in my best British accent, “’ello love, care to nab off a goat for me gal before she throws a wobbly? ”. We gobble the goat as we wait for her mums to pick her up.  “I’m thoroughly arse over tit, where the bloody ‘ell is your mums?”. We chat back and forth in British accents for the hell of it.

As my wife and kid head off for dinner and antique shopping, I settle into my nook at the tasting bar. I order a Bruery Special flight that included the Bruery / Elysian / Stone collaboration, “La Citrueille Céleste de Citracado” (The Heavenly Pumpkin of Citricado; Citricado is the street name that Stone Brewing resides in Escondido; the more you know.)

Greg Koch, CEO and co-founder, Steve Wagner, President and Brewmaster and Randy Clemens, PR coodinator at Stone Brewing arrive to sign books, have quick chats and take snaps. The beer geek collective surround me in the tasting area and we talk about some serious beer. Everyone within an earshot of us brews their own beer! The passion for beer in this room is a tangible force to be reckoned with! I chat with Patrick Rue, who stumbled in as he was waiting to pick up dinner at a nearby place. Randy Clemens, author of The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch, and co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance is fun to chat with.

Stone Flight that had ’08 and ’10 IRS, Black Tuesday, and Bruery Special Flight. Heaven? No, but damn close.

The book-signing crew stayed for a few hours, sadly we didn’t get indoctrinated with the beer gospel ala Greg Koch. It would have been a task considering the lively atmosphere! Sometimes its nice to let the beverages speak for themselves. The beers I had tonight get the message across loud and clear. “Ello Guvnah!”

Rue’s Gregface!