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Episode 165 - Summer of the Stout 2025 (feat. Matthew Moldenhauer)
24 Plays14 hours ago
This week we revisit the "Summer of the Stout" series with our good friend Matthew.
Beers on this episode:
Miskatonic Brewing Company - Dungeon Master: Thunderbird
Revolution Brewing - Cafe Deth
Pipeworks Brewing Co. -Barrel Aged Jone's Dog Rye Barrel Editon
Old Irving Brewing Co. - Tiki Prost
Theme music provided by Myke Kelli (@mykekelli)
Outro music provided by @FluidMinds
Check out all our episodes at www.themaltinghour.com
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Transcript
Episode Introduction
00:00:01
Speaker
Yeah, like literally, I think the coffee and the chocolate have like formed a union to like fuck your mouth. And here we are. There's the intro to the episode.
00:00:13
Speaker
This week, we venture back into the summer of the South with Matthew Moldenhauer. This is episode 165 of The Malting Hour. What's the haps on the hops? Got yeast, that's peace. This the molten hour where we talk about our drink and tell you what we think every other week.
00:00:28
Speaker
And if we get drunk, well, we might slur our speech. Got the gift of gab, the friends who wish you had. Join us for a drink. Join us for a laugh. Time is never wasted. When you're getting wasted?
00:00:38
Speaker
The molten hour here, people, people taking places. People, people.
00:00:47
Speaker
thing hour i'm one your hosts tony gluck joined always with brandon winninger to his right matthew moulin hey matthew welcome back hey not rushing this time we might kick you out so we'll see how that goes we might rush you me What? Huh?
00:01:03
Speaker
No. oh Words. Words. Anyways, what's up guys? How's it going?
4th of July Weekend Stories
00:01:08
Speaker
Good. We're just sitting here getting ready to drink some beers after we drank some beers. Still drinking beers. whole bunch of beers.
00:01:15
Speaker
Yeah. Recovered from last week and the 4th of July. Yeah. It was a good time. Brandon, how was your 4th of July? It was it was lovely. I did nothing. It should have to the game. Yeah, well, we were going to go to my dad's, and then mike he called me in the morning. He's like, oh, the weather's crappy up here, blah, blah, blah. blah And I was like, all right.
00:01:32
Speaker
So I was like, well, let me know if you decide to come up. So I talked to the wife and she was like, yeah, let's let's not. And then my sister went up to like Hurricane Harbor and we were thinking about doing that. But then, or oh Benjamin just got had an ear infection. So though we probably shouldn't put him in water right away. Good thinking. So we didn't do that.
00:01:52
Speaker
and We ended up just grilling at home and doing that. And then we went up to my dad's on Saturday. Nice. Hung out there. for a good portion of the day. Benjamin did some fishing with my nephew.
00:02:03
Speaker
And yeah, and then Sunday we didn't do anything. Went to the park. That was about it. Sounds like a solid Fourth of July weekend. Yeah. Matthew, how about you? I went to the Chicago Dogs game. Oh, how was that?
00:02:15
Speaker
That was delightful. If you go down to the production facility, there's a flag hanging up now. ah really yeah you put it up there Chicago Dogs flag hanging up at Old Irving production facility.
00:02:29
Speaker
Where'd the flag come from? was flag day. goes yeah yeah Oh, yeah. Was that like the the giveaway? Dude, i chicago wiener got us there an hour early because I wanted it Hour?
00:02:40
Speaker
was about an hour. Half. Was it half? I thought it was hour. Yeah, we ended up getting, because then we were supposed to only get in by 5.30, and after waiting an hour already... That's right. It was 5. We were like, well, let's just see.
00:02:52
Speaker
And then people were already in, and I was like freaking out because they had these tubs that had like a couple of flags left. But then we got our flags, and then went and got a beer, and as we were walking back, the tubs were refilled with flags. Oh, that's nice. That was the whole plan, man. That's why I wanted to go. i wanted a Chicago Wieners flag.
00:03:07
Speaker
but Yeah. I mean, creepy ketchup is one hell of a mascot. don't want ketchup. Ketchup is bad. Ketchup is bad. Trench coat. Ooh. Burlar mask. Look at that. Squeezes where it's at.
00:03:20
Speaker
but That was a great time. We had a lot of fun. And then when we got back towards my place, they were blowing off fireworks over there at Portage Park, which was kind of cool. So we hung out over there and watched some fireworks go off across the street.
00:03:31
Speaker
We didn't die. Nice. That'd be good. yeah Yeah. Got multiple shows. Real fun. Yeah. We heard some going off the night before. really? I was over by your house. Oh, shit. That's We were... Put the tape on.
00:03:44
Speaker
Yeah, that's right. Yeah, that was like a full-fledged hangout with people that I enjoy, so thank you guys. was a good Fourth of July. Yeah, it was really fun. And then Saturday, I had people over to my place, and it was just a hodgepodge of neighbors and people I haven't seen in a long time.
00:04:01
Speaker
So it was ah it was a good hangout. and the We started like 2, and my last friend left at like 2 a.m. That's a 12-hour party, man. Yeah. Can't stop, won't stop.
00:04:12
Speaker
Mezcaligronies. Woof. sounds really good. haven't had them? No. Wait, what? Have what? Mezcal Negroni. Come to one of my parties. Invite me more. He invites me to bring some camping.
00:04:26
Speaker
Oh yeah, let's do that. There's going to so much booze on this camping. It has to be whiskey. Only whiskey. Okay, fine. Twist my arm.
Summer of the Stout Discussion
00:04:35
Speaker
Speaking of summer, it's been two years since we've done this.
00:04:39
Speaker
And before that, think it was another two years. We are revisiting the summer of the stout. I think it's something that I started doing. because in 2020, I was just drinking a bunch of stouts because I would just hang out in the backyard by the fire and drink stouts. That was my my big thing because I couldn't do anything else.
00:04:56
Speaker
So I deemed it the summer of the stout. And then think we did an episode then or around then maybe? Possibly. But the next one was 2023 where Matthew, you were here and Danny was here, which I did reach out to him to see if he was available, but he was going up to Michigan. So later hip-hops. Is he going to Clark's house? Son of a bitch. Losers.
00:05:19
Speaker
ah So Haven't you heard their new podcast? Oh, the real malting hour? Awful. So bad. They have more ads than we do. The killing hour.
00:05:31
Speaker
but ah But yeah, I mean, I'm a big fan of having stouts whenever. Brandon, you and I had a really tasty stout last week. The one from yes. The Caramel Puff?
00:05:47
Speaker
but you saw Something like that. Something like that. The Caramel. They actually had pieces of caramel in it. Yeah. I mean, back in the day, like the Pirate Bomb, the Christmas Bomb. It's funny because you said that we had one and I was like...
00:05:58
Speaker
Was it on the episode? I don't remember having stouts on that. was it literally just us hanging out, drinking beer, watching the Cubs, and then watching European Vacation. That was a good time. Yeah. So I thought I'd bring back Summer of the Stout.
00:06:10
Speaker
And what better way to do it than with Matthew, who was on the last one. Well, thank you. It's amazing to... I love having summer stout because you just keep collecting stouts because there's so many good ones and there's not a good time. So why not the summer? Now, I will point this out. When I did go to Beer on the Wall, there was about four stouts available.
00:06:28
Speaker
Ooh. Not lot. So you got Old Irvings, right? Son of a bitch. Yep. Till death. Yeah, till death. My favorite Pilsner slash stout. All right. So the first beer we're drinking here is Miskatonix...
00:06:44
Speaker
Dungeon Master Thunderbird Tiramisu Imperial Stout. I'm going to attempt to read this from... Memory? No, make that wish. ah This tiramisu-inspired Dungeon Master is a colossus of flavors.
00:06:59
Speaker
Big espresso notes from the cold, steep Guatemala and Brazil coffee, married with rich fudge, vanilla, and brown sugar of the Gahanna and Haiti coconuts. As it warms across the tongue, doughy ladyfingers linger... i don't want ladyfingers in my mouth.
00:07:15
Speaker
Or do I?...to an oh-so-pleasant finish. It's 11.5%, losers. Let's drink up. Yeah, the the espresso, it's... Holy shit. yeah
Exploring Stout Flavors
00:07:25
Speaker
Right away. The aroma on that is like straight up gauvy.
00:07:27
Speaker
It's literally kind of like a cold brew, like espresso. who It's got that like... eight When I say cold brew, like it's been sitting for a while. Like you get cold brew and you let it warm up a little bit.
00:07:43
Speaker
And it's not as bitter as, you know, some espressos can be or some coffees could be. Yeah. I like that part of it. I have issues with other things. What do you have issues with?
00:07:56
Speaker
no I don't have enough in my glass. i was like, I don't know if I like it or not, but I definitely get kind of Ladyfinger's biscuity quality underneath. Because I first want to say just like vanilla, but I will probably have another stud on here that has coffee. Yeah, but then I'm saying that it's like, I'm getting vanilla, but I'm getting a slight tinniness.
00:08:18
Speaker
I'm not getting that, and I'm usually the one who yeah is very sensitive to it. Yeah, i don't and I don't know why... I was like, I don't know if I get tinniness or just like super extra bitterness from the coffee.
00:08:32
Speaker
That could be it. umm I'm getting definitely a strong coffee flavor almost to the point where it's too much for me. Yeah, I feel like the coffee does overpower everything else. Yeah. Like I get like that slight biscuitiness that should probably be attributed to the lady fingers.
00:08:51
Speaker
I'm not getting any. Is there supposed to be vanilla? Yeah. Coffee, cacao nibs, and vanilla. Yeah, like literally, I think the coffee and the chocolate have like formed a union to like fuck your mouth.
00:09:04
Speaker
And here we are. There's the intro to the episode. And here we are, like, just getting fucking deep-throated by this goddamn coffee and chocolate, which not a bad thing. But again, I'm going off what it's supposed to be. Like, I enjoy that essence of it, but then, like, this weird tinniness or something that I'm getting on the back end, I don't know what it is or why I'm getting it, so Wait, you don't deep-throat tiramisu? That's not how you're supposed to eat it No, no, no.
00:09:31
Speaker
I'm not saying I don't deep throat tiramisu, you stupid son of a bitch. Like, that's how you eat tiramisu. You just shove that shit down your gullet. mean No bites, just swallow. It might have been the most specific and vulgar review of a beer you've ever had.
00:09:46
Speaker
I'm here for that, baby. I'm getting hot. I'm here. But it's like... Lordy. It smells more like tiramisu than it tastes like tiramisu. Agreed. Yeah, I mean, this would be, i think, the first beer would want while camping.
00:10:00
Speaker
Like, wake up and then have some cold brew. And then instead of having cold brew, have this. I would wake up next to that. I'd want this colder. Yeah. Over ice, over the ice cream?
00:10:13
Speaker
Jesus, man. That's what you do for breakfast? What the fuck do you do? That's how I can. That's why you gotta do yoga all the time. Yes. Yeah, and dude Take it easy. You can do less yoga if you're not pouring beer over ice cream in the morning. Yeah, didn't you see my beer belly while was doing yoga? I can do some crazy things. I didn't. I was just watching your cat.
00:10:32
Speaker
She's pretty cute. She's pretty great. I really wanted her to mountain goat me while I was upside down. It sounds like a really fucking sick thing. Or just a really cute cat. Yeah, I don't know.
00:10:43
Speaker
That's fine. Whatever you do in your free time, that's up to you. um But overall, it's it's not not a bad beer. No. It's just very strong, and I never thought I'd say this, but very strong with coffee in it. Like you said, Brandon, it kind of overpowers everything else. Yeah.
00:10:59
Speaker
I'm not sure about the weird tinniness. I don't get that, but I just get a bunch of coffee, which is fine. But don't know. kind of like I love vanilla. I want i want to maybe a little bit more of that, maybe a little more chocolate. Yeah, the tinniness is kind of subsiding to me, and it's becoming more bitter for me.
00:11:14
Speaker
um So I'm getting more of that bitterness from... And that could be from the chocolate, too. So, like I said, like... The cacao nibs? Yeah, those... Yeah, cacao nibs. Those two, like, forming their unison, like... Fucking your mouth.
00:11:28
Speaker
Yeah, yeah you man, whatever whatever you want to say. That's what you said! No, man, those were your words. Ooh, that actually does remind me. I do have a kilo of pure Guatemalan cacao that I could let you use for something. What the fuck is going on this episode? Yeah.
00:11:42
Speaker
Bring that camping? If you want. It's way more fun to say a kilo of cacao. I mean... That sounds fun. i'm I'm down for it. Let's do it. Still going bring my sourdough loaf. Oh, dude. That looks so good.
00:11:55
Speaker
to make a new one with... He doesn't... I don't know. yeah i I'm going to do one with... um I've got this like Carolina Reaper cheese and jalapenos, and I think going to just do those as my inclusions and just make a big fucking spicy loaf of sourdough. What bread... Did you make bread for last year, too?
00:12:13
Speaker
No, I brought one that we got from the farmer's market. Oh, okay. Because I remember looking at that and being like, that looks like a homemade loaf. It was a jalapeno cheddar bread that I had gotten.
00:12:26
Speaker
And I'd been in love with him they don't go to the farmer's market anymore for whatever reason. but So I was like, well, I had one successful loaf. Let's try to do another one, which I'll... Even if it fucks up, I'll still probably bring it. As long as it's edible. It looks i mean it looks looks fantastic. I'm excited. I love sourdough bread. Yeah. Sourdough's the best. I've been doing that for my avocado toast in the morning.
00:12:46
Speaker
Bougie. Look at this basic white girl over here. That's what I do. I do love that. i yeah No, I'm not going to. Can we have ah some PSLs as well? I do have what? I'm sorry, what? Pumpkin spice lattes. I do love those.
00:12:57
Speaker
Yeah. and Which was funny that I'm like, as soon as you said that, I'm like, oh, Tony loves us. He's going to get it And he was like, what's that? Sorry, guys. I don't know the legal. I just love him. I love all that shit. still much You're a broken, basic white girl.
00:13:12
Speaker
No. How many... Ladyfingers. Oh, I was going to say Demogorgans. Dungeon Masters. I was tapping into my Stranger Things. I don't know what you think.
00:13:25
Speaker
How many Demogorgons are giving this, Brandon? I'm going to 3-6. Okay. Fair enough. Fair enough. Matthew. Mateo. Okay. That's higher than I thought you were going to Yeah. Being more better.
00:13:37
Speaker
i think that's probably, for me, at about three eight Like, I still quite like this, but I love coffee. Yeah. No, and I love coffee, too. And I'm saying, when Tony said having it colder, I probably would be in that camp. This is... Yeah.
00:13:50
Speaker
There's very few instances that I'd want an Imperial Stout cold. Yeah. This is one. And this is one that I think, like, would be better served cold. Just like revenge.
00:14:02
Speaker
Do you think that's because it would... Or ice cream. Over it, see? And do you think that's just because it would lower the bitterness? It might. Oh, no, it definitely would. Yeah. That's one of the things that, like...
00:14:13
Speaker
Cold and beer like... yeah knows everything The molecules don't vibrate as much so that... We don't want them vibrating in mouth. Yes, you do. You told us earlier. You want a whole bunch of stuff happening in your mouth with this.
00:14:26
Speaker
Shut up, dude. How many ladyfingers for you? Demogorgons. Demogorgons. How many demogorgons in mouth? think... cause I like coffee beers as well, but...
00:14:41
Speaker
I don't know. 3, 3, 5. Ooh. The lowest of us. 3, 5. good way because like, I think it's very good, but having it the way that we just had it, that's where I'm at. Like, I do think having it cold would be, or like colder.
00:14:59
Speaker
did This whole review really gets an asterisk. Yeah. And is this a 2024? Yeah.
Reviewing Barrel-Aged Beers
00:15:04
Speaker
If I'm not mistaken, I think this is from this year. I think they just released it recently. Or maybe not recently, but yeah it has not been... I mean... ah Yeah, because as long as the coffee... I'll a beer on the wall and grab the freshest shit, baby.
00:15:17
Speaker
mean, as long as it doesn't turn and the coffee just gets a little bit weaker, I bet that would be really good in like That's very interesting to get one of these and let it sit for a bit and see what happens. Like, is the coffee going to turn like vegetal or will it mellow out and just be cool?
00:15:32
Speaker
I mean, I think... There's varying lengths of that, obviously. The bitterness might fall off a little bit when it's warmer. um But I think, yeah, I mean, i would definitely try this again.
00:15:44
Speaker
i would love to, like, if we run across it, chill it, keep it chilled, and drink it fast. We sound like we know what we're talking about this beer. That's very good. Good job, guys. Cheers. We're winners. All right, so what's what's next? don't you drop into your magic bag of green? I'll tell you this The next two beers are fucking barrel-aged beers, so here we go.
00:16:07
Speaker
I can have a non-barrel-aged. Oh, a non-barrel-aged beer. Right, right, right. kind of want save that for the end. Non-barrel-aged? Yeah, what he's got. Yeah. All right. I mean, they're a sponsor of the show without actually being a sponsor of the show.
00:16:19
Speaker
And there's a lot going on in that beer. And I feel like if we had that now, it might change everything for these next two beers. All right. And all that nuance is going to get really seen after three barrel-aged beers. Absolutely. Absolutely.
00:16:33
Speaker
Well, had it before, i know what i'm looking for. Tell us what we're drinking, Matthew. right. I brought a Revolution Cafe Deeth here, and this one is... This is a 2023. Ooh. So, it is Imperial Stout, aged in bourbon barrels, steeped with coffee. So keep it on that coffee theme.
00:16:53
Speaker
ah dont Dark Matter Coffee by Rev. Very excited for this. I do enjoy their Café D's. It's very tasty. Grazie.
00:17:06
Speaker
um I am excited for... They're about to do their summer release of their Deepwood series, so I'm very excited about that because two of my favorite beers are coming back, Thundertaker and Strawberry Jacket.
00:17:18
Speaker
I think Rev just did one of my favorite social media posts. About the Millennial edit? Yes. I didn't know that was a thing until just recently.
00:17:30
Speaker
Huh?
00:17:33
Speaker
Apparently that's what we do. Yeah, when do we get the malting hour edit of that? We're never doing that. Never doing that. All the burps. ever burp I want to get all the times we say fuck on this show.
00:17:46
Speaker
Fuck. Fuck you. Fuck, fuck, fuck. It's a lot. fuck We swear a lot on this show. Motherfuck, motherfucker. Fuck, fuck, fuck. No worries. What did you say? 2023? 2023. It's no longer Yeah, I've had all of Jeez. It's no longer in production. I didn't check this one in.
00:18:02
Speaker
Fresh whole bean coffee from Chicago's own dark matter coffee stirs the senses in this barrel-aged imperial oatmeal stout. haunting aromatics of roast and dried fruit enter the realm of toasted walnut and rich chocolate.
00:18:17
Speaker
I did not check this in, but I know that I've had it. Actually, but take that back. This might have been the year where I skipped it. What? You son of a bitch. and I sometimes go in on all of these, and I think we were both like, ah, we don't want it this year.
00:18:36
Speaker
Well, my first notice, especially compared to the Miskatonic, is the body on this is yeah so much thicker. This is where it's at. This is the epitome of Summer of the Stout.
00:18:49
Speaker
You're welcome.
00:18:57
Speaker
Getting that good edit As I'm fighting my allergies and going into the microphone. We'll see if I edit that out. Sorry, everybody.
00:19:08
Speaker
Hmm. He's pondering. Matthew is sipping. Brandon is still thinking about this. It's okay. All right. Good. It's good.
00:19:19
Speaker
All right. Let's move on to the next beer. Yeah, I'm a big fan of all of the Rev Barrelage stuff, and this is one of the ones that... Like I said, this i apparently i I didn't check this in It might have been one of the years I skipped it, but for the most part, I get it every year, and I i really enjoy it.
00:19:36
Speaker
they they do They do a barrel-age coffee stout very well because it's not the coffee is not overpowering, but it's there. You can taste it, and it's like delicious.
00:19:47
Speaker
I think one of the aspects that I'm noticing that I like and maybe double-edged sword, is I think I'm getting like two notes off of it. Like, I get that big, sweet, rich, barrel-aged stout body, and then the coffee. And both are done really well.
00:20:07
Speaker
The one thing that I did kind of like with the Miskatonic is that I felt like you got a little bit of the biscuit, I felt like the coffee changed a little bit, and there was more going on. You know, three sips in, I'm like, yeah, I know what this beer is, and it's good, but...
00:20:21
Speaker
I'm not really thinking more beyond it now after the first couple sips. You know, sometimes, Matthew, you don't need to think about the beer. You just got to drink it and enjoy it. What? Yeah. That's a crazy concept.
00:20:32
Speaker
that I mean, I get what you're saying, but like that's what I love about the Rev revolution. ah Barely Hed beers is that... Yes, there are certain ones where, like, especially they have the one-off on tap when they do the releases for the Deepwood things, for the Deepwood beers. But something like this is just, i'm body barrel coffee there's coffee, and there's a delicious stout. Exactly.
00:20:56
Speaker
And that's that's that's all I want sometimes from a beer.
00:21:01
Speaker
Sometimes I wish we did do video just to get some of the faces you make, my friend. ah Yeah, I'm going to have to agree. So what what I am impressed with, it's it's a two-year-old beer and the coffee still holds up really strong. Yeah. I don't feel like it's turned in any way.
00:21:19
Speaker
um That slight bitterness that's in there is really good and complimentary to everything else with the beer and then being like a... I think it's oatmeal stuff, right? Yeah. Yeah. I mean, really well balanced, really well bodied. And I don't...
00:21:35
Speaker
It's a Rev beer. like yeah I've i've had surprisingly like old Rev beers that I've had. like i i don't feel like they change all that much from what they were supposed to be. And this one is, again, kind of still kind of true to that. If anything, I feel like it some of these just kind of get a little bit better. Yep. um And there hasn't like there's only been a handful of... Actually, don't...
00:22:02
Speaker
two like special tappings that they've had during their deepwood release uh that i didn't care for it just wasn't for me it wasn't bad i just didn't care for those particular beers what are they don't remember but that's that's all i can remember but i mean it's it i i look forward to when they release the the deepwood stuff and so i'm not surprised that this is still Top notch.
00:22:26
Speaker
Yeah, and it doesn't surprise me. like The consistency that you're going to get from Marty and Rev what they're doing is you're going to get the same product. This guy's name dropping.
00:22:37
Speaker
And Tony. Oh, yes. And Brandon. Yes. Ah, okay. Good names, good names. But yeah, I think that's... Maybe one of those things that you sometimes feel is like a beer nerd where you go to a smaller brewery and they're not known for their barrel-aged beer and you have one and one year it's just like amazing and it blows your mind because you're like, i haven't had something like this.
00:23:01
Speaker
And like, to Rebs credit, I think like year after year I have it and I'm like, yep, still good. Yep. There was one year where we went to our...
00:23:13
Speaker
Mike and i went to Lake Effect for some VIP thing. it was like during the winter and they were doing bombers of their barrel age stout. was like one of their first ones. And I remember having it and being like, holy shit, this is as good as Bourbon County.
00:23:27
Speaker
And not that he's not gotten back to that. Like, Clint hasn't, like, you know, replicated that. But I remember that one specifically standing out and being like, holy shit. I do hope, you know, note note to Lake Effect. We we we went out and visit visited their their new location last night.
00:23:46
Speaker
But I do hope he gets back into barrel aging again. Because... I talked to him before i think he got there. and He's about to... He says anytime he goes to Cabal... What they normally have for him when he just when he happens to ask, gin.
00:24:01
Speaker
So there's going to be a gin barrel-aged thing coming soon. He does it right. when he did like I don't like gin very much, but the gin barrel-aged stuff that Lake Effect does... Is going to be a sour I don't know, dude.
00:24:14
Speaker
Why don't you know? I don't know everything. It was a quick conversation. That lasted three hours? Okay. I know. I've been on these episodes. Brandon? Brandon?
00:24:25
Speaker
See, it's perfect for the editing. How How many stupid Matthews are you giving this? You talking into glasses now? Let's see. Brandon, how many...
00:24:40
Speaker
It's like I've my CPAP can't wait to sleep next to Darth Vader. You've been in the same room I've had before. And then you can hear me not breathe because I need a CPAP. Jesus, what did I get myself into?
00:24:53
Speaker
A lot of fun. lot of fun. I'm going to put a megaphone next to Tony when he sleeps. we All the weird animals from the island will come. He's calling us.
00:25:04
Speaker
Brandon, how many coffee beans are you giving us? I'm like four, two. Oh. 4-3 maybe. Mateo? Yeah, I was thinking 4-1 to 4-2. It is definitely...
00:25:16
Speaker
like hits all It's everything that you want from a coffee style. It is a perfect form of the summer. And I think coffee, i don't know if this is where you're thought to. love bringing coffee beers out earlier rather than later just because I feel like those first couple years are so much better. Early on in this podcast, we did a Bourbon County thing where we had some old coffee Bourbon County. And we were and it kept getting split like... Is that the one we had Eric on too? Yeah, and we were like, ooh, this a vegetable. And the rest us were like, don't taste it. And then the next one we did, a different year, was like, this is a vegetable. It was like flipped. Yeah, it was crazy. But yeah, I'm 4-2, as well for this. I just love this beer. It's fantastic.
00:26:03
Speaker
They can do no wrong in my eyes. Except for those two beers I did not like and did not finish.
00:26:11
Speaker
Yeah. I mean, that's still a pretty damn good hit rate because you've had hundreds of... I've had a of revolution beers. Yeah. I keep going back, baby. I keep going back.
00:26:22
Speaker
Why are you not... Anyways. So we're I unmuted my mic because I need to blow my nose and I did a big like... So I muted my mic and I'm not going to edit that. We're just going to hear it from Matthew's microphone and you guys now know... i mean It wasn't wasn't a whole lot that I said, right?
00:26:42
Speaker
How long were you muted for? Not that long. No, don't think so. It's all It's not worth it A couple hours. so The whole episode? That's fine. You guys just hear me. Hey, last last the last episode. Good thing I looked down. I was like oh, that looks weird. Well, it's funny because the last episode. Tony's flatlining. I forget.
00:26:57
Speaker
He needs that CPAP now.
Tiki Cocktail-Inspired Beer Introduction
00:26:59
Speaker
The last episode before you came in, we set up your mic. And I didn't put it together that that mic was recording the whole time. So as I'm editing it last Sunday night, I text Brandon. I go, Matthew's mic is off.
00:27:12
Speaker
It's off. And he's like, I'm seeing the audio. I'm stupid. as I see where it's at. Have a good night. Bye. We should probably take break. Bye. Bye.
00:27:24
Speaker
or a minute what ads well
00:27:33
Speaker
And we're back. Welcome back, everybody. It's the Summer of the Stout 2025. I'm joined with Matthew Moldenhauer. Good evening. Okay. I've got the fucking count for this now.
00:27:45
Speaker
I feel like this is slowly becoming after-the-final-pour for me. I don't know why, but this is all hitting me very hard. What? but I mean, there has to be an after-the-final-pour to the stout. Oh, I can't do that, for sure. We're going to save the after-the-final-pour when we're going camping. Oh, you can, and you will. were supposed to start at 8. It's already 9 o'clock.
00:28:00
Speaker
We're normally done by now. Brandon? No, we're not. Not when I'm on. what I know. That's a problem. What are we drinking? We are drinking Pipeworks Barrel-Aged Jones Dog. The rye barrel edition.
00:28:10
Speaker
It's a rye whiskey barrel-aged imperial milk stop with cacao dibs and vanilla beans. Cool. Thanks for reading the game. Thanks, Brandon. I'm Brandon. 12.9%.
00:28:21
Speaker
Okay. Jesus. cool It does contain lactose. Oh, no! The label art is by some guy named BJ? Whoa. warson That guy's got a cool name. What's up, BJ?
00:28:35
Speaker
He's pretty good in The Office. BJ Novak? Yeah, we know. We also know BJ. Take it easy. Guys, what are we thinking about this beer? It's a beer. All right, let's open up the next one and the last beer. Thank you everybody for listening to this episode.
00:28:52
Speaker
I want to like rye barrels more than I typically do. Thank you for saying that, because I don't really like w rye barrel-aged beers. Like, it has a little bit of that spiciness, but almost it almost has like a little bit of acidity.
00:29:08
Speaker
Yes. Yep. There's a tang to it. And that's not what I want from a barrel-aged beer. Especially one that has vanilla and cacao nibs. But that's a good...
00:29:20
Speaker
There is a market for this. There's people that enjoy this. Absolutely. And I'm not saying i don't enjoy this. It's just, it's not one that I would typically go like. Yeah. It's, it's not bad, but it's not for me.
00:29:36
Speaker
I mean, I like it. Like I, I typically don't go for barrel-aged stuff either. but I do like rye whiskeys, um, or rye bourbons and things like that. i don't remember the last time I've had a w rye whiskey or a rye bourbon.
00:29:51
Speaker
I don't know if I have any. I was going to say, can I fuck around and find out? Yeah, i don't think you do. I want to add a little bit of rye whiskey to this. Yeah. Well, go get some, dude. I'm going tell you.
00:30:03
Speaker
Go to Benny's. They closed five minutes That'll do. that rye? No. Oh, my God. Brandon, good thing we both entered in that Jewel Osco raffle to get more Eagle Rare 12.
00:30:16
Speaker
Yep, right? That's 10. That's 10. no it's even Colder. um Yeah, it's i'm i'm I'm getting vanilla. I'm getting chocolate. But the problem is is that there's that tanginess up front.
00:30:33
Speaker
And I'm actually getting little bit of... I don't know, and like little bit of heartburn. It could be from all the beers that we've been drinking tonight. But yeah i think it's not as smooth as I want it to be.
00:30:48
Speaker
That's the hard thing with rye. We're... Sometimes it goes acidic, sometimes it goes sweet. Like, it can do a lot of things on you, especially because most rye barrels that people get are young. So you're going to have this barrel that's, you know, not fully maturated with...
00:31:04
Speaker
With whiskey for as long as it is, and where it kind of mellows everything out, I think when you have those younger barrels, you can still get more influence from from the barrel itself, which can do some weird things. I feel like there's got to be a different style that you can use style of beer that you can use with a rye barrel.
00:31:20
Speaker
Oh yeah, I think sours with ryes go really well. I think, not that anyone's really doing in the U.S., but like an Oudbrun, See, now I listened to last episode. I brought up Udburn, too.
00:31:32
Speaker
But a Flanders Red. malty, red, rich beer that's higher ABV, like 9-10%, with a little bit of like sourness acid would go really well with that. That just like adds a little bit of that spicy characteristic that I think the sour needs. Yeah, and and this doesn't need that.
00:31:52
Speaker
No, because I think all you want is to have the cacao and but this is just chocolate vanilla. yeah Anything else? Yeah, I don't know. I think I'm like, I kind of really like this.
00:32:04
Speaker
Oh, that's good. Yeah. Yeah, this is, this is. It's growing on me. I thought it would, but it's not. And I think that that it's just, it's rye barrel aged stouts. I just, I can't, I can't do.
00:32:15
Speaker
Yeah. Yeah. So I actually am going to take myself out of the rating of this because it's okay. Well, that's okay. Sorry, Pipeworks. This isn't going to be good.
00:32:27
Speaker
No, and and that's where I think it's still tasty. Like, it still does everything it's supposed to. Yeah. Drink it all. Oh, I did. There's... So you can always clarify your rankings. like Yes, we and which we've done.
00:32:43
Speaker
Yeah, but it's like... So rate it for the beer that it is. not You can do two ratings. The beer that it is, like do you think it nails like what you would what you would expect from a Because you bought this.
00:32:56
Speaker
So it's a rye-barreled... Don't put this on me. a rye-barreled beer. And you don't like some, typically. Right. So... What you would have expected versus what what it actually is, is what I'm saying. Gotcha.
00:33:09
Speaker
If you wanted to do that. No, no, no. I mean, you're not. No, you're right. You're right. Like, personally, i would go lower. But for what it is and what they are saying that it is.
00:33:21
Speaker
I would say it's probably like a 4, because I feel like people who like rye barrel-aged stouts would really enjoy this, kind of like how you're enjoying it. For me personally, I'd probably put it like a 3-2, just because i don't i'm I'm realizing how much I don't like rye barrel-aged beers. Stouts, I should say.
00:33:42
Speaker
Noted. Matthew, how many dog paws are you giving this? Four. That's how many dogs... Jesus. Pause rye. I'm also going do the super cut of every time I mute the microphone and do this. Jesus. Hey, at least you're... At least you're... Christ. Turning the mute up. I really hate summer allergies. wish... Because the rye that we did was like Krampus and the Rye, which we just did naked because it was Will It Rye Barrels.
00:34:07
Speaker
Real quick. Krampus and the Rye? That was delicious. And so, the Will It Rye Barrels are a bit older That's what you were saying, like the younger barrels. Yeah, and so I'm wondering if with the adjuncts and what they're doing is because it's little younger barrels because you're going to get more influence from the whiskey and what's going on.
00:34:29
Speaker
I don't know. like It hits all the rye things. I just kind of wish I could have it on its own just to like really know what's going on. Now, the... Jones Dog beers have been... Hasn't it been like a part of like Pipeworks since they... Oh, yeah. I used to buy them. Those beers are delicious. And I think that's why I would put it up as high as I did if I liked rye barrels.
00:34:57
Speaker
But because I don't, that's why I went as low as did. It's not a bad beer. It's just it's not for me. Yeah, and that's what this is all about, man. Brandon...
00:35:09
Speaker
How many dog treats are you giving this beer? Changing the rating. Pause. Sorry. I'm at a solid four. I mean, I enjoy it. Like, is it my favorite? No.
00:35:20
Speaker
um But, like and said, as I first had it, there was something that was, you know, that spiciness a little bit was kind of off-putting, and then it was kind of masking some of the other stuff. But as I sit here and drink it, I'm kind of getting more and more of the other adjuncts, and I'm enjoying it. Are you a rye whiskey, w rye bourbon person?
00:35:38
Speaker
I'm a bourbon person. Put it in front me. would drink it. I'm a rye person. I think I know what I would also want from this. If you're going to do rye barrel with the... Yes. yeah I always hug your buddy.
00:35:50
Speaker
Thank you. um is i want the I don't think the adjuncts as they are necessarily fit rye. If I'm going to have rye, want a little bit of cinnamon, a little bit of pepper, a little bit of i can see that things that that go a little bit better with the rye barrel itself.
00:36:11
Speaker
I like that. You like the pepper? Oh, a little bit of a hihio. Oh, you like the pepper? The pepper is good. The pepper is good, no All right. Well, Matthew, you have the last beer of the night.
00:36:26
Speaker
Dude, finish what's in your glass. Jesus Christ. Grow up, dude. I'm sorry, dudes. That was the head you. Now, all three of us have had this before.
00:36:38
Speaker
Matthew? We should probably do a glass rinse. That's what I was kind of waiting for. Or we just use those three glasses right there. Well done. That's fine, too. Great. More dishes for me. You're welcome.
00:36:50
Speaker
Are you off tomorrow, Brandon? Yeah. See? Now you've got time to do dishes, baby. And after the final pour, baby. No. i'm not even i can't do that so Alright, so ah for the OIB sponsored segment. Okay, here it is.
00:37:04
Speaker
the non Also, real quick, by the way, we've been drinking OIBs till death Pilsner. He said OIB is sponsored, so we we need sponsor cards, so when I go to get my money, when I go for lunch tomorrow.
00:37:16
Speaker
We either need money or the God bless it malting hour Krampus needs to happen. Yeah.
00:37:24
Speaker
Ooh, I almost missed it. Almost missed it.
00:37:28
Speaker
But that being said, I probably am going to walk over to Older Ring Rove. I'll be there. The meeting's still about noon, so when we open up, I'll be there. want try the burger of the week. That was pretty good.
00:37:40
Speaker
Thank you. and the wing of the week. Do all of it. Do the Mac of the Month. I've got to do it one more time, guys. oh
00:37:48
Speaker
So, what we have here is we have one of our white stouts that we took our cinnamon prose that is one of our best sellers. Throughout especially the fall and winter. And it's one of our favorite beers, me and Brandon.
00:38:02
Speaker
Indeed. It is you know, that one's cinnamon, vanilla, just really light, easy drinking. And we took the same kind of base with the cinnamon vanilla lactose. And then when you added pineapple juice, orange juice.
00:38:17
Speaker
Crack. A little bit of lime. And then ah and we were just like, oh, this is all tasting really good. And then Trevor, of course, was like... what if we put some allspice in there? And so we put some allspice and yeah we're all like, yep, that is a tiki cocktail.
00:38:32
Speaker
And so this, not being from the barrel-aged stuff, but still being a white stout, has that very light, easy base, which just allows it to really take on so many of the beautiful adjuncts.
00:38:43
Speaker
This the exact opposite of a stout. Yeah, it is. And I was wrong. Yeah, we could drink barely-aged nuts all night long. We're going to taste this. Also, here's the problem. I was already getting heartburn before. and It's hit me hard, and I've had this beer before, and it's so delicious.
00:38:59
Speaker
I'm going to be able to finish that. The the acidity in there is top-notch. It's very good. My weak-ass esophagus is like, dude, you can't do that right now. But it's so good. And like cinnamon and prose has been...
00:39:11
Speaker
We've talked about it so much it's one of our favorite beers and this version of it very tasty. It's a very cool way to change the way cinnamon prost is.
00:39:23
Speaker
Yeah, and like deep in the winter we did Maple Cinnamon. And I think that's one of the things that Trevor's always talked about where he wanted to use that bass to really just play with cereals and basses and what he could really do with it.
00:39:37
Speaker
And so that's where when we first did the Maple Cinnamon Pros, we were like, okay, cool. And that's definitely still towards that winter, fall, really rich. And were like...
00:39:49
Speaker
especially just during the summer for the last five years, every summer we go to these festivals and I still get so many people that are just just like, I want cinnamon first the middle summer. I'm like, okay, I don't think we can do that year round.
00:40:03
Speaker
ah And so we're just like, well, could we use a base that does so the same kind of forefront with that cinnamon and little bit of sweetness, um but then added some of those really fun summery.
00:40:15
Speaker
Because it's funny because I do like the essence of it. on the back end, I literally, it's cinnamon prost. But on the forefront, it's literally all those tropical flavors and notes come through.
00:40:29
Speaker
and I think that's what I like about it. It's like, it feels almost like two beers in one knowing, cause I know cinnamon prost. And then like literally having that tropical blast and then that like subtle like cinnamon at the end compliments it really well.
00:40:44
Speaker
And this turned out, i didn't even i don't think and I don't know if I knew about it. Maybe I saw a post about it. But then when we had it at the event I was having at Older Ring.
00:40:56
Speaker
I think they posted about it. i was like, this is beyond. Day of or day after. i was like, this was beyond what I could have expected. but yeah it was i really enjoyed it, especially when we did the wings that had like the coconut sauce on it. It was was very good. yeah Yeah. It was like ah almost like a tiki type of wing. It was almost like yeah tiki was the thingme yeah what the who Hey, Renee came in and if you've seen the front of the brewery, like Renee
00:41:28
Speaker
decorated the entire... got Matthew burp. Decorated the whole thing in Tiki as well for the front for the summer. And it worked really well. For me, ah what I really like, I just realized. so in my own head. I was like, man, I'm saying oh lot. Christ.
00:41:45
Speaker
So you've got to edit me. I can't. The edit machine's broken. Shit. It's been broken for five or six years now. I love Chef because he takes a look at what we're doing and really wants to make specials around those types of things. And so end of July here, we're doing a new release of the Mico's Italian ice.
00:42:07
Speaker
We're doing so strawberry lemon this year. really is sponsored part of the show. Just throwing it out there. Yeah. He said that already. Yeah. I know. yeah I'm just reiterating.
00:42:17
Speaker
Yeah. Everyone go to patreon.com, subscribe, and like. No, just keep going to Old Irving because Matthew keeps bringing us beers. ah But yes, Chef, I love his mind because he gets...
00:42:31
Speaker
inspired by what Trevor's doing and finds the things of being like, what's going on with the allspice? And he's like, all right, cool. Pretty much you can take anything to him. And he's, he never says like, nah, that's not going to work. He, he just kind of sits there and he looks at you for a minute and he's like, I got some ideas.
00:42:48
Speaker
you're like, gar with it that's pretty awesome. yeah Chef Alex is amazing. like
00:42:54
Speaker
Have you guys ever thought about doing a barrel age process?
00:42:59
Speaker
There is Barrel-Age Prost. What the hell? At this point, I don't know if we could ever release it. Oh, it's been sending for that one? I think we've talked about this, maybe not in an episode, but I think hanging out... I think it's ah at least almost a year and a half, almost two years now. one and It's probably a year and a half. I think it was last year we had like one extra barrel from Krampus that couldn't get filled.
00:43:23
Speaker
And so we're just like, what can we fill it with? And we're like, throw some cinnamon Prost in it. And then the plan was we' were going to do some draft after like a month or two because it's low ABV.
00:43:35
Speaker
That sounds like a good malting hour up here.
00:43:39
Speaker
And now it's been sitting far. I don't know if Trevor dumped the barrel or not. <unk> Find it out tomorrow. We need to know. Sure. Do we need to rate this? I'm going to come there and investigate. do it Please do. Do we need to rate this?
00:43:53
Speaker
Five tiki's? That's amazing. Brandon, how many tiki torches are you giving us? I'm like four or five, four seven. Yeah, I'm, yeah. Yeah, I'm there. I'm like four, four, four, five. All right, so take out the sponsorship. That's probably like a three, nine, four. That's pretty good.
00:44:13
Speaker
No, it's fantastic. And thank you again for sharing beers with us from Old Irving. We appreciate you contributing to the show. It's very good. like i Did you have the maple frost? Yeah, we had it on the podcast.
00:44:28
Speaker
Did we? I remember nothing. Oh, my brain cells are leaving my... I need to stop doing this show. allergies I allergies. didn't get a lot of sleep last night. I'm losing it.
00:44:40
Speaker
after What the hell's going on behind me? What's those noises?
00:44:45
Speaker
Maybe the cat. Yeah, that makes sense. Or my wife. My wife. I feel like this was a successful summer of the staff, gentlemen. It's beautiful summer. It's a beautiful summer. I'm looking forward to camping, and the next thing that you will hear from us will be a bunch of random camping stuff, because Brainerd and I really enjoyed taking some time off, so we're going record a bunch shit while we're camping, and you guys will hear a bunch of that.
00:45:08
Speaker
Any more, any last words from you guys before I kill you? Nope. I've just been ah enjoying my time with you guys and I'm glad that I didn't have to rush off anywhere and it's fun to hang out with you. We like you too, Matthew. and Sweet kid.
00:45:24
Speaker
Maybe we'll just keep coming on. We'll let you know, maybe. Until I'm like, no more Matthew. He's still in the spotlight. If that's happened, I've died. Look into it. Matthew, thanks again. Appreciate it, buddy. Always. Thank you. Brandon, love buddy. Love too, man.
00:45:38
Speaker
And we'll see everybody next week. a
00:45:45
Speaker
This has been The Malting Hour. Be sure to follow us on all social media by searching The Malting Hour and at themaltinghour.com. You can also follow us individually on social media. Brandon can be found on Instagram as bmdub81, on Twitter bdub81, and on Untappd as bdubdrinksbeer.
00:46:03
Speaker
Tony can be found on Instagram and Untappd under AsaFelpsChicago, on Twitter the AsaFelpsChicago. Clark can be found as Clarkowski on all three. Dan can be found on Instagram as hip underscore underscore hops and hops on YouTube. Be sure to subscribe, like, and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at the Malting Hour.