Transcript
Speaker: 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 And if we get drunk, well we might slur our speech Got the gift of gab, the friends you wish you had Join us for a drink, join us for a laugh Time is never wasted, when you gettin wasted?
Speaker: The molten hour here, people, people, takin' places People, people, takin' places
Speaker: Welcome to the Malting Hour. am one of your hosts, Tony Gold, joined always with... Brandon Winninger. To his right, my left... Matthew Moldauer. How guys doing? Good.
Speaker: It's a good Monday. Well, technically it's a Tuesday, yeah. This is a special Tuesday. Is it a good Monday? Weather's kind of shit. Well, Tuesday's weather's going to suck as well.
Speaker: No, yeah it hardly rained today. don't think it's going to rain more. It's going to barely rain tomorrow. Now I'm going to disagree with you. It's going beautiful. is it going to rain moss?
Speaker: Yeah. Yes. Kiro, right. Yeah. Just wanted to make sure. its Sad way to start the episode. Is it going to rain moss? Yes. But it was 81 today, which was pretty nice.
Speaker: Yeah. Spring has sprung. Cherry blossoms are popping up. Green buds all over the neighborhood. Come down there, you fucking potheads. Not those kind of green buds. Go touch some grass.
Speaker: buds for your buds. Sweet, bro. Look at some green buds while smoking your buds. Tropical budsies. Aw. Let's bring them back. Yeah. Short-lived tropical budsies. Anyway, this is a special episode. It is the Barley Wine Bros episode? Barley Bros. Barley Bros.
Speaker: it's a special one because we've got two barley wines, barrel-aged barley wines here from two local breweries. ah One is a special preview and the other one was just released. Are there any more left?
Speaker: Yeah, just a little bit. We kept a little bit back for Della days. And then once you have the two week window on Osner for pickups, um then whatever's left will become available as well.
Speaker: Out of curiosity. going to ask same thing i was about to do. How... Percentage-wise, like on average, what do you think it is that people just miss the window? um With Krampus, it tends to be about two cases worth of beer.
Speaker: Wow. Yeah. it's It surprises me every year. but I think that was like... um Prior to us wanting to be your friend.
Speaker: um Still. Or letting you our friend. figure out if we want to be friends. It might have been that year. i remember i had posted. Somebody had posted. Oh, Jim Wojo from Microphone had posted that he had gotten some Krampus. And it was like January or February. And I was like, man, I'm really pissed off that I didn't pick any up this year. And Jeff...
Speaker: was on, it was one in one of the craft beer groups. yeah And he's like, message me. And I was like, okay. And i messaged him. He's like, what do you need? He's like, people don't pick shit up sometimes. So we we still had a punch laying around. He's like, what do you want? I was like, I'll take everything you got. All of them?
Speaker: Yeah. So, well, yeah. So I think we got like one of everything that year. um And it was again, just cause I had missed the window. and whatever But yeah, I'm always curious because like, you you're paying money. And I know I think at least once I've purchased something and I've just, at that point I was like, i don't even care. I'm not going to go get it, so.
Speaker: Yeah, and we keep, I try to keep back a small percentage of everything that we do. One, for Della Days, just so that people on the day out and a special bite can buy. And then two, just because Osner has, you know, it's an online app thing, so I just want to always make sure that we have a buffer.
Speaker: So I always make sure that we have just a little bit extra ah to make sure that... That goes well. Even today, um most our hosts know how to take care of all the Osner things. But I saw that we've already had a couple of people check in their Osner, but not correctly.
Speaker: So then it'll take in from the normal sales, which is why you always have that. You always have that buffers. Question on that, though. So somebody misses their two week window. Do you guys still like you just get the money for it and they're like, SOL?
Speaker: Yeah. If somebody comes in crying and says, I need to pick it up. Well, that's where we typically also that I will hold back a little bit as well. Cause usually of like, let's say there's 24 two packs that are unclaimed over Krampus, which is the biggest one.
Speaker: I would say we probably get like two or three people who come in like a week or two later. Yeah. And as long as we still have it, we'll honor that. Or if the variant is out already, but but we have this other variant you know,
Speaker: And try to help them out that way. Okay. That's very nice of you guys. Way to go. Old Irving. We're not talking about Old Irving first. The first one we're talking about, which as this episode comes out on Tuesday, April 14th, Revolution is starting up their Deepwood series for this year, 2026. that what saying? No.
Speaker: sorry to say no um no how do you know i Yes, but it wasn't it wasn't something that i wanted to say to cut you off. I was like, oh, I have a point to this. But now that we've cut you off, I feel like the Deepwoods series never ends. It seems like every couple of months there's a new Deepwoods beer. And I'm not mad at that.
Speaker: No. This is the first release of this year. But it's just kind of funny because it's like... oh, they're starting Deepwoods again. like they never stop. It's just, here it comes again. I don't remember when last year started, but I remember a couple years ago when it was in June, I was like, oh, we're starting in June. And then the next one's, like, in October or whatever. Because it used to be just the fall, right? Correct. And then, like, into January.
Speaker: And it was like, you got bombarded with Rev beers, and it was disgusting. good Like...
Speaker: Not that the beers are bad, but it's like I can only handle like even like I think more now so. Yeah, we were talking about this. only handle much barrel-aged shit at once.
Speaker: And like when all of it comes out and there's just like even the Bourbon County stuff. I love it. I like to try it, but it's like if I get those bottles, I'm holding on to them and I'm not like those are like drink every once in a blue moon. Like not like oh, I just got all the rev beers. I'm going to sit down this weekend. I'm going drink them all. like No, that's not going to happen because it's just a lot. I like that they they space it out a little bit more. so Yeah, especially like being it like getting this one in April. It's kind of fun because we were talking about it earlier. like
Speaker: Kind of burnt out, me and you at least, barrel-aged beers. It doesn't mean I don't want to drink a barrel-aged beer. So when a good barrel-aged beer comes around, it's you know usually pretty exciting. like You guys did the 28 months later, which we'll get to later, and Rev starting their tweet was a little early, least from my knowledge.
Speaker: Also excited. So let's talk about this because this is what's going on sale today. if you're listening to this on Tuesday, April 14th at 10 a.m.? Yeah, 10 a.m. Central Standard Time.
Speaker: ah It is their Peach Brandy Barrel DBVSOJ, which stands for a double barrel, very special old jacket. It's a barley wine aged in bourbon and peach brandy barrels. This three-year-spanning couvie of stray jacket barley wine hailed from a mix of American and French oak bourbon and rum barrels before its terminal six-month repos in peach brandy casks.
Speaker: Borrowing from continental European blending methodologies, this marriage of young and old components provides a harmonious harmonious balance of ready and fruity malt expressions in this heady crowd-pleaser.
Speaker: It's a limited release. I don't see the ABV on this post. Is it on the can? It's definitely not on the box because I looked for it when picked it up. I did a quick Google of Goobs and it's telling me 16.8%.
Speaker: Jesus, it's Monday night for us though. and And already had a beer before I came by. Ditto. Let's get into this. Otherwise, it's looking like a Rev Barley Wine.
Speaker: It's got like a I don't know, actually, it's like a cola look to it. Yeah, has just a little bit of translucent right around the edges. Okay, you know what?
Speaker: So, being burnt out on barrel-aged beers, and particularly, like, think barley wines have been, like, messing with me again. i feel like they've been messing with my stomach, too.
Speaker: But, dude, the first thing I got on this was, like, that dried fruit and peach yeah This is freaking tasty. Like, wow. Yeah, aroma-wise, I was looking for peach, but I kind of get like booze, like rum.
Speaker: little bit. Yeah. Like, i it's not quite raisin because that, ah to me, is always way more of that red red rich fruit. It's almost like dried pineapple where it has like sweetness, but it has like a little bit of a light quality to it as well.
Speaker: yeah i did i'm I'm surprised. um There's a little bit left in this that I'm going to claim yeah for the warden of the house. Of course. i think she might like this.
Speaker: I thought you meant Benjamin. It could be the everything I think she likes. She's like, no, I'm good. I'm like, I guess I'll do it.
Speaker: What? It's like we've been doing this for years. who This is, um this packaged three, yeah, three days ago. So this is pretty freaking, for well, listening to this, yeah, we're recording this on the 13th. There is, there's a little bit of,
Speaker: alcohol, um you know like when you take a sip of any alcoholic bourbon, we'll go with that, and on your tongue there's a little bit of like residual alcohol feeling, like not numbness, but it comes from the alcohol.
Speaker: I get that from here, but there's no burn going down. It's not like it's a hot beer. Does that make sense to you guys Yeah, not at all. It's like sipping booze. Yeah, you get that little, just a little tingle on the tongue.
Speaker: Oh man, I wonder how long I've been muted. ah oh shit
Speaker: It's Tony and I talking to the ghost. About two minutes. That's that bad. you even been We've done it before. People are used to it. Yeah, whatever. They'll hear it in the background. You just have to push something. see if can now push the a volume up there.
Speaker: um Yeah, I'm... gotta go back in. Hold on. Yeah, I mean, I really like that they're starting to go a little bit earlier just because... you know, we've had, and everyone fights for all of the tension in fall. Obviously, you know, we do Krampus. You have big hugs. You have Rev. You have, everyone does their big stouts.
Speaker: But I think especially when we keep on collaborating and learning, like we did one with Goose Island, we have one with Rev and more. And, you know, we keep on making all these fun things. Then you go, okay, well, when are we going to release them?
Speaker: don't you put the script and do your stouts in the summer? Summer of the Stout, baby. Yeah, they would sell. I would do that. Oh. So, wait, you just want to make money?
Speaker: Don't want to be different, huh? Great. Give me money. Turns out. This is why we're not sponsored by older. I don't listen to our ideas. ah I would say like this is not as sweet as I thought it was going to be.
Speaker: There's a sweetness to it, sometimes like that's what been that's what's been putting me off from barley wines, especially barrel-aged barley wines, is the sweetness. It's definitely sweet, but I don't think it's like super sweet.
Speaker: don't know how you guys are perceiving it. I feel like it's a pointed sweetness. like Because I'm getting that that the dried fruit. I'm getting some molasses. I'm getting... you know, some of the barrel character. Um, and I feel like there's a difference between like this beer has just a shit ton of sugar in it and it's a sweet beer.
Speaker: We used it to try to up the alcohol or whatever they did. And then there was all this residual sweetness that just was left behind. This is different. Like, it feels like they didn't necessarily do that. And a lot of that sweetness you're getting is imparted from the barrels. And it's complementing the beer fantastically.
Speaker: Yeah. I mean, that's exactly what I was going to say is it's the barrels that I think really complement it. It reminds me of, like, French eau de vise where it's the essence of fruit without being the sugars.
Speaker: Because you're getting all of that fruit essence and quality, which I think makes your mind perceive some of the sweetness. But then as you you know finish the sip, the sugar just doesn't last on your lips. Yeah, it doesn't feel like I'm having something that's like coating my mouth in sweetness.
Speaker: And the peach there more than I thought it was going to be. It's definitely not like, oh, here's a punch in the face of peach. But you still like you get it. and Yeah. i'm i'm That's my biggest worry with beers like this when you have such a subtle fruit like a peach.
Speaker: Like, that can easily get overpowered. But, like, that peach brandy comes through, like, very smooth. And it's it's not prominent, but it's there.
Speaker: Yeah. And it's complemented. Like, everything else just kind of works really well together. I think this is a good... um example of drinking a barrel-aged beer fresh.
Speaker: Oh, yeah. hundred percent everybody has A lot of people have ten or the temptation to want to age barrel-aged beers to see what happens. Yes, that's fun. If you have a four-pack, sure. i don't know what you would get out of this. I think you would lose the peach.
Speaker: um if like I kind of wouldn't mind a little more peach. Yeah. in my like My personal taste, but I think it's very tasty. I think it's really good. yeah i mean I guess the one positive of it being the barrel and not adjuncted post is you might just keep that barrel quality. yeah um and You tend to get a little bit more of those softer notes that you might come through a little bit more while the alcohol dissipates.
Speaker: But as you said earlier, the alcohol isn't really that prominent. Yeah. So I would say, yeah, trying another one in a year might be really nice. ah agree. Sorry. I'm trying to keep his straight faces. I know. Brandon is acting out. I see him. We're doing the sign language yeah for the camera that we don't have. Yeah.
Speaker: Keep on explaining yourself, Matthew. I will. Thank you, Brandon. Hey, you know what? We need somebody that just talks a lot. I would say that like, in do you guys feel like this drinks like a, what is it? You said 16.2 or something like that? No.
Speaker: No, it doesn't drink like 16.2, but yes, it is over 16%. Okay, thanks. thought you guys said no to I'm wrong about the 16%. I know. I saw your face. and your I was like, wait. All right, cool. Go fuck me. Was that was i really wrong about the 16? I thought we said it. 16.2, 16.4, somewhere to dream See, well, now I'm seeing... No, no, no.
Speaker: so Oh, they did a Peach Brandy VSOR before. Oh. I feel like I saw this that it was like 16%. Well, no. I mean, my Googlies told me it was... 16?
Speaker: sixteen Yeah, it said 16.8. Oh, i was I was low. I was low on the even numbers. Ooh. Yeah, I think this is like... So, I just burped and I actually got like...
Speaker: a little peach in there. Like seriously, like it's delightful. It's very good. Um, I think this is a, also a good variant to do for springtime.
Speaker: If you're going to do a barrel aged beer, do something like this. That's going to be, you know, something that's fruity and sweet. Um, Honestly, i I miss the, geez, what was it?
Speaker: Strawberry jacket. Oh, yeah. Strawberry jacket still remains. The original one. I mean, up the I think they did two more times or at least one more time. But like the the first one they did was fantastic. The best. fantastic Absolutely. So when I see something like this and then the fact that it is peach brandy and it's not, you know, using adjuncts or something else to get that flavor.
Speaker: It's definitely exciting, and there's a lot of work that went into making this beer. It's very tasty. Very good. I'm impressed. That's delightful.
Speaker: Brandon, if you were moving to the country and going to eat a lot of peaches, how many peaches would you give this? ah oof I'm like 4'9". This is high. like I mean, I might not even...
Speaker: I mean, I never give anything a five, rarely. But like this is this is high. like 4.7, 4.8. Right on. Just because it literally nails... like Part of my rating system that i have that I made up in my head yes has to do with... like does it Does it taste like ah it's described on the can?
Speaker: Or with the name? Peach Brandy Barrel Aged? Yep. Yeah, so it nails that, and it's smooth, and if it really is 16.8%, it does not drink like that, but fuck yeah, that is tasty, man. Yeah, I would say the only thing that makes me feel like it's 16.8, and obviously because it's freshly canned too, there is like a warming, and like I said, like It's like i took a sip of of of booze on my tongue.
Speaker: yeah Kind of like that. ooping He's got a notification. Brandon, would you say this could make your Maltese list this year?
Speaker: Possibly. That was a good reaction. He's going to drink a lot more beers for us here and we'll find out. ah Mateo. I think I'm at a 4.6.
Speaker: ah Your comment actually, i think, raised it even more for me was the fact that it being released in the spring, to me, the lighter, brighter fruits, little bit drier quality without the extra sweetness ah really plays well for me, especially on this like warmer day that we're heading into spring where was like, yeah, I would definitely drink this in the spring. you know Maybe not when it's 90, but...
Speaker: yeah In the 70s right now, this is a beautiful. I'd say even like a day like today, we got it to 81. So you got Started off with an ice cold. Maybe you're drinking the 12-ounce can by yourself, okay?
Speaker: Which I've been known to. Even the bigger cans. And you're sitting there. Maybe you're out in your yard. You got a fire going. And you sit there and step on it and it warms up after a while. Like this this was out of my fridge. Now, I put it in my fridge at 5 o'clock. I got it cold and then I was like, no, I kind of want to let it get to room temp. keep it room temp I'm just to chill it real quick.
Speaker: i didn't think it was going to affect it that much. I'm going from cold to warm. i Obviously it didn't get super hot yeah in my apartment. um But I bet as this warms up, it's even a little bit more fun. If you're sipping this at night, like it just keeps, you know, opening up and and changing.
Speaker: I would say... Personally, if I was moving to the country and eating a lot of peaches. Millions of peaches. Millions of peaches. Brandon did a that for karaoke and it was like one of the smartest karaoke songs that I wish I would have thought of. And I always forget about doing it when I do karaoke because it's just... Everybody knows it. It's great choice. It's a fun... That's to get everybody moving. I would... I'm going to go four or five on this. It is high up there for me. And yeah, it's...
Speaker: You know, I definitely, some random variants I've had from ah Rev when I've gone to ah the Deepwoods releases when they release them, you know, they have only on tap variants. There have been some where was like, this is not for me. i understand what you were doing, but no thank you. um But rarely of their releases am I like, no thanks. And honestly, it's been a while since I've gotten like Straightjacket just because i haven't been in the mood for Barley Wines. yeah
Speaker: This one, though, is fantastic. And yeah, ah very, very happy with it. And I hope they... can I mean, obviously with barrels, it's tough to something specific like this, unless they can get access to those exact barrels again, would be difficult to replicate, but it's definitely worth ah trying. If you don't get the four pack, which you should buy today, ah definitely go and check it out because it'll be on tap probably for a little bit.
Speaker: And quick note, ah the presale goes on at 9 a.m. I'm so sorry, everybody. You could have missed out because of my dumbassery. 9 a.m. am Ignore Tony's dumbassery.
Speaker: Put it in the notes. Don't listen to what Tony says. It's not at 10. It's at 9. Yeah, but it's it's it's it's great. It's a very good entry into the Deepwood series.
Speaker: Very tasty. Great. Well, we we really only have two beers for this episode. I guess we're going to move on to the next one, right? Yeah. Matthew, why don't you talk about this? ah This is 28 months. This is the Old Irving Pradik placement. We need like like a stinger or something to like drop in. like Yeah.
Speaker: Old Irving Pradik. O-I-B. They don't pay us, but we drink all their beers and let Matthew talk about all their shit.
Speaker: Because it's Old Irving's time time to talk. Hey, where do I get one of those rain jackets? um sleep with somebody at glums or something what's going on now these ones no you sleep somebody at omega east yeah we we made these ones i think back in 2021 good make some more give us some if i can get omega and glums to co-opt them again or just you know be like oh i accidentally put the malting hour logo on it
Speaker: Whoa is me, what happened? It's crazy, I was just hanging out one day and I was i was like, oh, no, there. got really drunk with the older or the Malting Hour guys and I was like, oh, I need more raincoats. and i had to See, what's the difference? Old Irving, Malting Hour, we're all the same. And I got them to co-opt half the cost of the jackets, that was amazing.
Speaker: I would totally do that. it just I mean, yeah, that would be awesome, but I don't see that ever. Let's work on that Patreon. We're doing that for sure. hey look, I'm still focused on Krampus this year.
Speaker: All right. Well, OIB segment. Insert now. I already did it, but I am going to cut it out and save it and use it. Mark my fucking words on that. a Nice strong bear. You'll never hear it again. We're going to.
Speaker: So this one is ah our newest release of a barley wine called 28 Months Later that Trevor went along with my name on this one because there's 28 days, 28 weeks, and then 28 years later. ah So I thought it would be really fun. And 28 years bone tempo.
Speaker: Bone. temple so haven't watched those two that was i really liked that movie that was fun uh and so kind of in planning around della days we've always been looking for another time to do some barrel age fun releases that made sense and not just doing it in january february because it's right after christmas and even though it's like cold months people don't really want to be spending all their money on barley wines true so but aka i'll come into the tab room and drink them yes Um, and so I was looking at the dates and looked at when we brewed it and I was like, oh 28 28 months later. Uh, and these ones are really fun. Uh, Trevor, uh, with our barrel broker found some 13 year will it bourbon barrels that they've been sitting in.
Speaker: And so It's just a really delightful non-adjuncted. This is going to go a little bit towards the sweeter, richer. know, I've tried it.
Speaker: Yeah. it It kind of hits that almost in between a stout and a barley wine. I know, I said the same thing. It's delicious. Just so you know, as Matthew was ah describing all of this and giving all the information, he was ah gently and softly stroking the can.
Speaker: There's a really nice texture to it. weird I don't know why. I'm just saying, like, can you, can you wear my, too? ah Yeah. Yeah, Brandon and i joined Matthew. Last week for the, okay, good. one ahead Actually, no, you're doing good. you're doing good. For Della Days, and for those who don't know, Della Days was the first time you guys were doing this to celebrate your Kolsch, Della, and you know I've read the history of it. Very cool. But it was a lot of fun. um You guys had super cool glasses, which is why I wanted to go, and I even took a half day from work to come and hang out with you guys and I got with a lot of the OIB crew and thank you for treating us to VIP treatment.
Speaker: yeah I have to make a quick correction because our contact at Rev has corrected the ABV that we saw online. um She's saying that they are seeing it at 15.8%. All right. Well, that's not too far off. No. So I was close with the 16. If this was Price is Right, I would be wrong. but yeah Yeah. All right. Well, hey, Kim, thanks a lot.
Speaker: ah Totally drinks like a 15.8, though. No, it was still delightful. No, mean, it's still like... So I'm going to go with what I said during Della Days, that this looks like a stout to me.
Speaker: Yeah. Agreed. I think the biggest thing that most of us got were all a little bit of the baking spices and especially brown sugar. ah It's funny that you say brown sugar. So there is that like sweetness to it. And I got my two pack from Anzer.
Speaker: I was up to you. was refreshing Anzer waiting to be one of the first people. I hope I um And after trying it at Deli Days, when I brought it home, I told Virginia, I go, I'm glad I got to try this tonight.
Speaker: This is one of those beers that I probably will drink in a couple of months because I got to try it. Because it is something that, it is sweet. You know what i mean? like Yeah. but But there's a lot of barrel characteristic to this as well, which I think...
Speaker: is what makes me like this more than I would a normal barrel-aged barley wine. Yeah, but this this falls in the line of, like, the sweet that is almost too much for me.
Speaker: But when it's... shared yeah like this is like a five ounce pour like you know the maniacs to do like the 10 ounce pours and multiple multiples i'm like yeah what's wrong with your life i don't know man that's what i do but yeah i mean i love this in like a small five ounce pour perfect yeah it's also 18 so yeah yeah i mean again that's why i i told you do what well that's why i told virginia and this is going to be a can i hold on to If, you know, one of you guys come by and or I can, you know, Virginia's just throwing them back now. Fuck! She waited for good tonight! We're not doing barley wines today!
Speaker: But, I mean, I know you said five ounce, but, like, to split this can between two people, you know, eight ounces, that's still good. No, I mean, that's still in the realm like... Come on, Randy, you could do three more ounces. No, I totally could. But, it like I'm saying, it's, like, in the realm of, like,
Speaker: A 16-ounce can is probably a little much. I mean, it would be for me. I definitely know that there's people out there that can handle that. but i'm like For me personally, if if I know that I'm going to drink this in a 16-ounce can, I know I'm probably not going to drink anything else, I'm probably going to chill this like very cold and start there. Then going to tuck himself into bed. He's going to be like, get out of bed, loser. It's 8 o'clock. I'm like, i started at 5.30. I can't do this.
Speaker: Yeah, and i I remember trying this early on, and I think one the things I love about having it in the barrel this long was that sweeter body, i think that was a little bit more prominent, and so just having it sit in the Willett barrels for an extended time really started to let some more of the tannins come through to balance it out. Oh, yeah. I'm really excited.
Speaker: Things go according to plan. We should do one more release. We have eight more barrels for a very small release next year. of doing this as a super extended.
Speaker: bo So 30, 40 months later. Yeah. I think, and I was like, either call it 20 months later, 40 months later. And then what we were talking about that I want to call it is Brewers Cut Extended Edition.
Speaker: Clever. I see it. lot You should have seen the way Matthew turned his head. He was so fucking proud of himself. And he should be because it's clever. playing along with the movie because the by the way we didn't really say it but the artwork on the can looks like 28 days later yeah the movie yeah and can you call it 28 months later criterion edition yeah I think Criterion might be trademarked somewhere. I think you keep the 28 months later, director's cut, and then you just put 12 more years. Or whatever. 28 months later,
Speaker: plus but but extended We'll see you in 2038 when this beer comes out 12 years later. or There might be a a case that we can package. Sick. Can we throw the multi-hour logo on there too?
Speaker: Because, I mean, it was my idea to say. Trevor's kid will be running the brewery by then. Yeah. You remember i yeah in 20 years. 12 years more? Yeah. 12 years more. If you remember them 12 years. I don't remember them 12 years. I'm going to make a reminder on my Google calendar.
Speaker: If we're still here, who knows? Yeah, it's coming for ya What? Who? AI. Oh, yeah. Not that I know. They're going to change my calendar and be like, ha ha, you thought you were going to remember this No way.
Speaker: You have to be healthy. do I though? We're here, not here for a long time, but we're here for a good time. All right. I am interested to see the one note that I particularly get is almost a little bit of that, like Coca-Cola with the brown sugar where. Oh yeah.
Speaker: Okay. I can see that. Yeah. Yeah. I don't quite know what those flavor notes are, but it just reminds me a little bit of Coca-Cola.
Speaker: I feel like if I had this ice cold, I think I would get that more. They call it Coca-Cola flavor. Yeah. Duh. Wait, what? With the cane sugar from Mexico, the best Coca-Cola.
Speaker: That's not wrong. Has anyone ever made a beer with cane sugar? Probably. So I eat from people in Mexico, probably. i mean, I'm sure there's got to be. There's got to be.
Speaker: When I was living in Thailand, what they used to do is just take... what when How long did do you live in Thailand? for a year we have talked about this wait but it still blows my mind every time he brings it up And so what they would do at some of the places is they take a full sugar cane and they would press it like on a street corner and just take the sugar, sugar water into a bag of ice and you would just drink straight sugar cane water.
Speaker: And that is some of the sweetest things I've ever drank, but it was delicious. First you get the sugar, then you get the money, then you get the women.
Speaker: now wrong I mean, that's a Simpsons reference, I think, to Scarface. You made a Simpsons reference? How original? I mean, when it's one of the best shows ever, Asa Phelps, look them up.
Speaker: It's great music. and When did your... ah You just released your latest... Just an EP. It's a preview. It's a preview of what's to come. And then after I did that, I realized I have like... I seriously have like 40 songs.
Speaker: And I was like, oh, I'm going cut a bunch of these songs. And I was started listening to everything. And I was like, this is from my my themed everything, like fake horror movie. I realized, well, what if I made a, because some songs went with each other and then some songs were like, it was like three groups of sounds, but also all had the same type of you know feeling. I was like, oh so something sounds like that. ah What, you know, the anthology horror movies, like, uh,
Speaker: VHS or Creepshow. What if I did an anthology soundtrack where there was a group of songs every like six songs or seven songs that were different stories. So I might do that. and How long does it take the ah the AI machine to make each your songs? Dude, shut up. I told you that in private. it It's funny. I've been so tempted like the last couple of episodes that I've edited like, should i make a new song to put there? Like overkill. Don't do it.
Speaker: Well, you know, Sora just got shut down. and Who got shut down? ah The AI video making one that made all the like movies. I know. You said a name. to like Sora. Oh, yeah.
Speaker: Yeah. but You talked to him, so I'm like, I can't hear the words that are coming out of your mouth sometimes, my friend. guess I should wear the headphones. Well, it's on delay, so it would be annoying.
Speaker: What do you mean? No. Well, I mean, it's literally like with when it's teed up fine, it's like a less than a half a second delay. delay Sure. That's fine. But it's annoying to hear my own voice. Oh, when I would just back at you. yeah Yeah. Oh, wait. I mean, yeah. And it's annoying to hear Matthew's voice and your voice. period Wait, me? And voices in general. on headphones. What about the voices in your head? Silky.
Speaker: Dude, we're friends. We get along. We found peace. Everything's cool. We have an understanding. and even though right now they're saying kill, kill, kill. I'm like, no, dude.
Speaker: cho Chill. It's Monday. Drink a beer. that the alcohol is silencing the voices. Drink a 15.8 and then drink an 18%. I have a feeling that that might be like a a theme for many of people with drinking. What if I just drink? It's silencing the voices. Or is it making them louder? I don't know.
Speaker: Either way, go get help if that's a problem for you guys. seriously. Reach out somebody. That's not cool. And there really is no voices in my head. Yes, there is. No, there's not. And they are... They are fine. We are fine. I am fine. What are you Venom?
Speaker: We are fine. It's not in his head. Obviously, obviously they're outside his head. Well, they're fine. They control nothing. it's not like, oh, my precious. See, I feel like that might actually be one of the voices because you've just adapted to that. Silly little hobbitses. Brandon, how many...
Speaker: Zombies. Zombie brains? How many zombie brains are you giving this one? 28. Whoa. Dude, that's the highest you've ever given one.
Speaker: No,.28. I hate this beer. I'll give it to them months later. ah No, I like this. um like it's not It's not too sweet. it's not I mean, it is sweet, but it's not like that overbearing like sweet. I think the barrel kind of tones things down.
Speaker: And it makes it like extremely approachable and drinkable. don't know. Like four five. yeah i like I mean, I like this. This is one I could come back to.
Speaker: Yeah. Yeah. It's, it's, I'm, I'm a little bit lower only because of the sweetness that i was talking about before. so I'm at like ah a four one, four two. But again, it's not like something, i mean, I bought a two pack of it and I'm excited to have it and I'm going to share it and drink it. And cook you you don't have it. Virginia. but i was gonna Dude, if she does that.
Speaker: If you go home and she made a cake with it. Whoa. That actually sounds really delicious. Actually ice cream with this would probably be pretty good.
Speaker: Matthew, sorry, go ahead. Are going to say something, Brandon? Yeah, judge your own beard. No, I like where you pivoted. Judge your own beard. If you, I mean, you know.
Speaker: You want to see your own. You didn't brew it. You were just there. You touched things. You don't have to. i was like, I can judge it. I don't just don't think anyone would believe my scores anyways. Well, you've been very honest about the beer, at least with us off mic and on mic, about the way you feel about beers from Old Irving. There's ones that you like and there's ones that you don't like as much. Not that like you think that I suck, which is true. I've never had a sucky beer. You've always got to have favorites and likeions you're just like, yeah, that turned out okay. Yeah.
Speaker: so Where do you put this one? So I'll give you the ah Pepsi challenge and over a long night of drinking. So I would say if you're just going to have sip for sip ah contest, I think I prefer this over the Deep Woods. Okay.
Speaker: I think this just without any adjuncts, it's richer, bigger, sweeter. But if I were drinking a whole can... Myself, I go to the Deepwoods just because i think that is just a nicer, pleasant experience over like an hour drinking.
Speaker: i think... As Brandon was saying, I think five to eight ounces for me is like the perfect sweet spot of this ah beer where I think any more, my mouth has that nice, like just gentle coating of sweetness. You do know we were not asking you to pit them against each other.
Speaker: hey it was just Wait, that's how you do everything. You put them in an arena and they fight. I mean, you're just a nasty motherfucker, aren't you? You just want that bloodbath, don't you?
Speaker: This guy. Well, here's the thing, Matthew. You have to shotgun the other one. The other can of 28 Months Later.
Speaker: Your second shotgun ever? Dude, shotgunning a barrel aged beer sounds Hey, you're taking him camping again, so you can ah and do whatever you want with him. Make him do it in front of his front of his girlfriend.
Speaker: Yeah, she will not be impressed when i'm like, blah, blah, blah.
Speaker: Because noise I would make trying shotgun barely aged beer. Or make him shotgun bacon. I'll give you that. Get a cup of bacon and shove it down his throat. Okay. kind of kind Threaten me with a good time. Kind of make your weekend interesting.
Speaker: there was Sounds just delightful. I got a quick question. Are we drinking anything else or is this it? This is life, man. This is life. don't know what that means.
Speaker: You're not supposed to know what it means. Are we taking a break? We're ending the episode. I'm not going to have barley wine. This is Barley Bros. That's true. Yeah. ah See, I wish these were cold because then we can drink this.
Speaker: Nobody wants to. I mean, it's pretty good. We got anything simple that we could just talk and drink? No. I see a Della over there.
Speaker: What? And an Avondale. Yeah. Those aren't those aren't cold. got anything random laying around that's cold? That's stupid. That's the worst question you've ever asked me. It doesn't have to be barley wine. could be something no chill that we haven't drank yet and talked about. It's still the Barley Bros episode.
Speaker: I just like talking to you guys. It is nice. he's He's reaching around. He's digging through. He's trying to find something random. In the in the treasure chest. Ooh, ooh, he's looking, looking in. You gotta roll for initiative. Taking look. Fantastic. And with that can being being set down, we'll be right back as I make Brandon press pause.
Speaker: And we're back. Welcome back, everybody. yeah It's the Barley Wine Bros episode. we have already gone through our preview of Revolution's Deepwoods Peach Brandy Barrel DBVSOJ. And we also got a chance to try ah Old Irving's 28 Months Later.
Speaker: We're going to keep going without a Barley Wine. Brandon, what are we drinking? We are drinking Double Dry Hopped, formerly known as American IPA. That's what it says in here. What the fuck?
Speaker: Yeah, just going. It's a beer by Workforce Brewing. Double Dry Hopped, formerly known as American IPA. Brewed with pale, Vienna, and caramel 40 L malts.
Speaker: Hopped with citra and amarillo. Okay. Fermented with Chico L yeast. Chico from California.
Speaker: Okay, so at first... get exactly what you were saying. I'm not getting it now because I take a sip, and I don't totally get that, but... Brandon, how are you feeling about this?
Speaker: It's good. I mean, it's... I don't know. Like, I don't know i don't know how old the beer is, but, like, it's drinkable. There's something kind of...
Speaker: Something in the way, like Kurt Cobain? Yeah, i don't know. some kind of i There's some thing some flavor I'm getting that I'm just just like, kind of not off-putting, and I guess it goes not fresh. So so originally when I took a whiff as Matthew slowly poured it and then shook the can oddly to give me head...
Speaker: um The first aroma that I got from it was like, oh, it smells like wort, like from a fresh brewed beer, but not in a good way. Yeah. But now i don't really get that.
Speaker: And when I take a sip of it, it's kind of like a pale ale. Yeah. It's more along the lines of a pale ale. Yeah.
Speaker: And I'm surprised because I was expecting with all the sweetness that we had from the two barley wines that I would have gotten a lot of bitterness from this beer. Yeah.
Speaker: It's not bitter at all. No. Yeah, not not bitter at all. um It reminded me of a little... be in a pleasant way. I'm like, yeah, this is good. Yeah.
Speaker: But I mean, if you're expecting it, then it's like, all right. Yeah. It reminded me of some of like the non-alcoholic IPAs. I can see that. If you're calling this an IPA and this is what you're getting, I can see that.
Speaker: But it doesn't have that... I don't get that taste of like fresh wort. I got the aroma, but I don't have the taste of it Personally.
Speaker: But again, this goes back to, like, I got this Christmas Eve from my uncle who probably bought it that day. And who knows how long it was sitting around uncle doesn't drink. What it? He said he's got a guy.
Speaker: Wherever he goes, he always talks to him and he was like, hey, I want to get my nephew something because he likes craft beer. Hey. And he's like, oh, does he like this or this? He's like,
Speaker: And I think he's always like, I don't know. Yeah, I haven't tried. My nephew's a moron. He's a moron who drinks and he hosts Christmas.
Speaker: That might be what he says. Aw, that's hurtful. Yeah. Sorry, dude. Didn't mean to bring that up. Anyway. Anyway, indeed. Yeah, I think, um I mean, it's hard to, if i'm im I'm going off of what I'm tasting right now,
Speaker: Kind of comes off as a pale ale. I don't dislike it. No. At all. It's it's kind of like refreshing, citrusy. um I'm getting some slight bitterness on the back end, you know, that I think would put it more into an IPA category for me. And it's funny because it was known, like the previous name was American IPA, so...
Speaker: I mean, IPA, yes. Double dry hopped? i don't like I would expect more bitterness off of that. I mean, if this was fresh when your uncle got it, and it's remained cold.
Speaker: Literally been in there. Yeah, i mean, like and if it was cold like when your uncle got it, too. Yeah. I feel like it's held up okay. I mean, we've had some IPAs or pale ales where it's just like, e what's going on here? there's there's To me, there's nothing that's off-putting, but also coming off of drinking like two very sweet...
Speaker: Barley wines. And I've had older IPAs where you get like this weird like candy sweetness, that like weird... i don't know. Something breaking down. Some oxidation, waxiness can happen with that. Do you get any of that right now?
Speaker: not Not a ton of the oxidation. What I was trying to look in was like... that wart note, which sometimes indicates maybe just that the fermentation wasn't sure fully finished or that it just fermented at you know, a warmer or a colder temperature.
Speaker: what you smell me When you smell it now or taste it now, do you still get that? No, well I don't, but I don't get a ton of aroma now. like I get what I'm tasting, which is mild. Yes. And as I said, like it really does kind of drink like a pale ale, which is not a bad thing. No. Not at all. like I mean, we all know my favorite style is pale
Speaker: Other than browns. I did have a request to brew the Shaggy Tail Pale Ale. We talked about that. You should do that. Yeah. I'm thinking about brewing pretty soon since the weather's getting warmer. I'm going to pull all my stuff out and brew something. I was thinking about starting with an extract kit just to fucking do something. fucking just Just even if you're going to do on the stove, you can still do like a grain bag. He's got an electric brew kit. Just don't do the extract. That's fine. Better get fresh hops at least.
Speaker: just get We can get you some grain. okay. Get him some what? Finally. Green. Brought to you the... I'll say the malting hour. It is brought to you by the malting hour. Good job. No, this is where I insert the old Irving thing that Brandon did.
Speaker: Now. it do do Brandon, what was the timing on that? 48 minutes. Exactly. Almost. Jesus. Exactly. Almost.
Speaker: It could have been 47.59. don't know. Do it. do stupid Yeah, now you guys all got to text us for 48
Speaker: It's Tony's new take on 60 minutes when you want it 12 minutes faster. It's like, you know, we do 28 months later, got to do 12 years later. Yeah.
Speaker: Brandon, how many... So the design of the can, ah Matthew and i were talking about it. Kind of looks like... He said hops and I go, well, also kind of looks like... You said cabbage. I said cabbage. And he goes, well, have said Brussels sprouts. It's an Irish beer. Which is mini cabbage.
Speaker: um Brandon, how many mini cabbages of death are you giving us? What do we have here right now? Three... Six, three, seven. Nice. Yeah.
Speaker: Mateo? I think 3.3, but I think it's because it probably is older. I'm going to go 3.5. um Whether it's older or not, if you had another can of this, Brandon, I'd be happy to, not right now, crack it open and drink a whole 16-ounce pour of this. like it's not i have... i have Couple, two, three more. we dot we don't You want to do more beers on this episode? No. Oh, no. I mean, couple, two, three more it is Of this particular beer? Yeah.
Speaker: Holy jeez. We'll just wait like four more months and we'll see what we get done. No, I thought you would just, we would sit here and let you drink the rest of them and then see what life brings you. DUI? Yeah. Do we say what the ABV on this guy is?
Speaker: A lot to a little. ah Definitely over five. I'm going to say 7. Matthew is frantically searching. He's turning the can. He does not see it. He's worried why the pack does not have it. We're doing more of the not putting any of these on beers. Come on. 6.8. Oh, I was so close again with the Price is Right rules. I would have lost.
Speaker: Were you under? No, I was over. oh you were I mean, he won 6.9. said I said 1%. I win. 0.99% ABV. Yeah. now Overall, yeah. It's decent. Reminds me like pale ale.
Speaker: um But yeah, rehashing everything that we had tonight. Revolution. Also, thank you, Rev, for giving us this beer a little early. Hopefully we can boost, you know,
Speaker: Two, three sales with this episode. When it comes out, then everybody can buy the beer through Revolution's ah website at 9 a.m. m Central Standard Time. Indeed. If you're buying this out of town, I fuck hope you're coming in until the week's day to grab it. But ah very good. Awesome to see the Deepwood series um a little bit early. And I think this was the right choice.
Speaker: The old Irving, 28 months later. How much did you say is ah left at the brewery? ah At least five cases. What's well what's the pickup window? Pickup window is two weeks, which started last Thursday.
Speaker: so it'll go through one second. three Two weeks from last Thursday? Like 20-something? so Like April 20-something? Yeah, it'll go through Christmas. To the Like I said, April 20-something. So does...
Speaker: so does Like the the extra stuff that you have now, can people come in and buy it now? or Yeah, there's at least there's at least five to ten cases that we kept extra that are open for sale right now. And you guys have it on tap?
Speaker: We do. Not a ton. We kept ah about half barrel and a six still for it. Nice. Not a ton. mean But, you know, stop in there anyways.
Speaker: We have some Krampus on tap. Yeah, it's delicious. I know. Voice of Krampus. That's awesome. know It should be a year-round thing. It really should. Because I want some Krampus in the summer every now and then.
Speaker: AC blasting, blowing on me. Coming in there to get a fucking pulled pork nachos. Let me get a Krampus before I leave. That's I had for lunch today. Jealous. What? Pulled pork nachos? And a Krampus. No, I wouldn't be standing if that were the case.
Speaker: oh You're not. You're sitting. Yay! Hey, he was right. But yeah, overall, great beers tonight. And always fun to hang out with you guys. Matthew, good to see you, man.
Speaker: Good to see you both. Cool. Thanks. Brandon, I love you. Thanks. I love meet you too, man. We'll see you right next time.
Speaker: I'll
Speaker: Bye.
Speaker: This has been The Malting Hour with your hosts, Brandon, Tony, and Matthew. Be sure to follow us on all social medias and like, subscribe, and rate the show. If you have questions or suggestions for future episodes, drop us a line at info at themaltinghour.com.
Speaker: Until next time, cheers.
