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After THe Final Pour - S8E1 - Is Was "This And That"
126 Plays2 years ago
This week we sample Chicagp's "Is/Was" brewing's "This & That(Brettanomyces)".
"Collaboration with Afterthought Brewing. Saison brewed with triticale and Sugar Creek wind malt and bottle conditioned with Brettanomyces."
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
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Transcript
Introduction of Hosts and Guest
00:00:30
Speaker
When life gives you an empty cup
00:00:45
Speaker
Welcome to After the Final Poor, brought to you by The Malting Hour. I am one of your hosts, Tony Gohler, joined, always with. Brandon Wininger. And for a consecutive fifth week in a row. Did you really count? I just did right now. Danny. Oh, actually, sixth week. Howard, oh, fuck, seven. I'm going through Christmas, I'm going through. I can't remember the last time I missed one. You haven't missed one in a long time. Oh, boy. Silly of me to even count at this point, huh? Well, Dan, this is an After the Final Poor that I specifically
Cezanne Man Beer Introduction
00:01:15
Speaker
got because of you because you are the Cezanne man and you have talked also about is was a numerous times and so I saw this bottle from his was I thought let's do it let's it's the year of being nicer to Dan which on the last episode I was pretty nice I was pretty good so I figured let's let's really top this off let's put a cherry on top of this you know this this first half of the month
00:01:42
Speaker
within his was. What are we drinking? Very good. So this is, by the way, Dan does have a little tiny dry cough. Don't, don't, don't freak out. I had it the last episode. It's never happened. He's going to try and knock off on Mike, but if he does, it happens. Yeah.
Collaboration with Afterthought: This and That Beer
00:01:56
Speaker
So this is this and that. It's a collaboration with afterthought, which is out in blinking right now, but out in the Western suburbs.
00:02:04
Speaker
You said it earlier, yes, I don't remember what it is. I forgot right now. I forget. It is built on a foundation of Sugar Creek, which is a malter, I guess you would call it. Lombard. Lombard, yeah, Lombard. It's built on a Lombard, yes.
00:02:22
Speaker
Try to cow, try to cow. So wind malt though is where it's like instead of roasting it to dry the malt out, they use the wind to do it. So it gives a little different flavor profile. Yeah, I'm sure. Wind malt, oh actually, I didn't even realize it said this here. Wind malt uses a traditional Belgian method for making malt where the barley is dried by the sun and wind after it is germinated rather than by artificial heating methods. The resulting malt is beautifully unique and has a much more grassy character compared to conventional
Tasting Notes and Production Details
00:02:51
Speaker
Kiln the malts the beer has notes of freshly cut grass peaches cucumber and musk melon juicy fruit gum white pepper and wet hay and it is Production time is 12 weeks. It was fermented in stainless steel and was released in October 2022 I do know so a lot of times with is was they'll do like a regular version and then they'll do the Brettana my C's condition version or version that this is the Brett version and I
00:03:20
Speaker
Afterthoughts version so they brew the beer together and then is was pitches their yeast and then afterthought pitches their yeast And I know afterthought also age some of theirs and gin barrels. Oh, I can see that with this beer because as you guys can see I Filled up the same way you guys didn't I'm almost done. I haven't even taken a sip it is You know, I want to know what you're gonna say about it first because I'm gonna grab the bottom pour a little bit more
00:03:45
Speaker
The bread is like very... The bread is strong with this one. Yeah.
Audience Appeal and Taste Profile
00:03:51
Speaker
What's funny is when you read the description, you said something about juicy fruit and I'm like, yeah. It's gonna move you. It chews so soft, it just gets right through you. I get it. I get it. I like it.
00:04:02
Speaker
I could have easily just drank this bottle by myself without you guys. It is when you're reading the descriptors was like the first part of like me drinking it. It's really nice. Like it's really like light and refreshing. Yeah, it's like I don't this is I mean, this is the right word.
00:04:21
Speaker
It's like a like delicate beer. There's nothing, like everything that you read about it though, I mean, there's obviously like a lot that goes into this beer, but what you get out of it is something that is just a nice, easy drinking, tasty, refreshing beer.
00:04:42
Speaker
Yeah, I don't know if it's power of suggestion, but when I take a sip I'm like, yeah, I do get the grassiness. Yeah, I do get the cucumber Yes, the grassiness the melon and there it's everything's subtle. It's not like like when we said juicy fruit It's not like oh boom there. It is like a fucking stick of juicy No, I'm talking about juicy fruit. So I fruit I hope to have Mike the head brewer on the show soon and he always talks about
00:05:07
Speaker
Like he like has a philosophy about beer and it's like this like esoteric like
00:05:12
Speaker
He's really into it and so and I think it comes through it's like in the artistry's form It's like it's not like he's pumping stuff out that is selling like out the wazoo He's making like big money over, you know crazy, but it's like something he's passionate about and I think it shows in a lot of his beers with this right here like this particular beer is I feel like Again, it's kind of one of those beers. I think you can give to a lot of people who might just drink, you know
00:05:40
Speaker
Standard, you know big beer all the time and give them some of this they be like, oh, okay Yeah, this is good. And then like it wouldn't be anything and that's not a knock at the beer I'm not saying it's a simple beer, but it is a Beer that I think can extend and reach to like different audiences of beer drinkers The only thing I love Brett in beers and one of my favorite beers is there will be which is like their
00:06:06
Speaker
I'm liking like flagship beer and uh, but I they do it with like without Brett and with Brett the Brett's my favorite version of that I love Brett and beers I could see people being thrown off by that because it has that like what people say like horse blanket like barnyard II kind of funk and not in a funk like in a sour way a funk in like a Dry saison way, but I love it.
Understanding 'Funk' in Beer: Brett Character
00:06:30
Speaker
I know some people that I've given stuff like that to like don't like that. I
00:06:33
Speaker
It's funny because I don't there's so many different types of like quote-unquote funks in different like beers and everything like this to me I don't get like I Get the bread, but I don't get like there's not a funkiness It's like it's not like when I think of like when I say something's funky like it's over the top, you know and not a bad way like but this is like I This is like a very like earthy. Yeah earthy Yeah, it's not like so sometimes when you say funk you're like thinking like oh
00:07:01
Speaker
Blue cheese or like that kind of like funk. It's not that it's like a earthy funk. Yeah, it's it's really It's really nice man. It's really nice beer brand and I feel like that's true to the style almost And like I said earlier you were reading the description said juicy fruit and I'm like in my head I was thinking gum and I was like it reminds me kind of like
00:07:28
Speaker
subtly of like the fruit flavor of like juicy fruit gum. And that's just like it got stuck in my head. And I'm like, that's what I was noticing. But it's dry. It's it's dry and juicy at the same time. So kind of going off like we just did an episode about Belgians. It's kind of teetering in that that world too.
00:07:49
Speaker
but I like how clean and crisp it finishes and the funkiness of it is just so subtle and throughout the beer. It's not just like you take a sip, you get it in the front. It lingers in the best way possible, I think.
00:08:09
Speaker
And I, I, so I think that I've had, I might have the gin barrel age once on my fridge. I think, yeah, I think I can imagine like when we had the gin barrel age week beer from
The Artistry of Yeast in Brewing
00:08:20
Speaker
off color. Yeah.
00:08:23
Speaker
I would love to have this as a gin barrel if you have it. Uh oh, here it is. So again, the Afterthought one was pitched with their house yeast. Afterthoughts beers lean more acidic than is was is. I'm okay with it. So it doesn't, you're not gonna have any of the bread. It's gonna be more sour, like lemony. I like that. With the gin. But I like that. I mean, that makes sense to me, like, that having, like...
00:08:46
Speaker
And it'd be fun to try that. Basically, I just... Dan, just share the fucking beer with us. I will, I will, I will. I love how... I love how he... when he does collaborations, they kind of brew the same beer and then they pitch... each brewery pitches their own thing or like does their own thing to make it different and it just shows you...
00:09:01
Speaker
You can have the same malts, the same hot profile, whatever. Basically do the exact same thing until right at the end. And the yeast does... It's one of the cool things about homebrewing is that Brandon and I could easily brew the exact same pale ale.
00:09:17
Speaker
And if we pitch, if I pitch like Saffel USO5, and he does the, I think SO4 is the English ale, or if we, like, it will be, we can brew it on the same system, like our same setup, do the exact same thing. If we, you know, we just took 10 gallons, right, a 10 gallon batch.
00:09:34
Speaker
and split it then into five gallons and pitch different yeast into it. It'll be two different beers. Yeast is one of the coolest parts of brewing. Like it really does finish off the beer. Oh my god, we're taking off. This is it. This is the end. It's all right. Just leave it on. It's an after the final pour. You guys don't care about the noise like I do, right?
00:09:55
Speaker
I also want your family to be cold. I know you said that you were craving a sour. I was leaning more towards tart and I didn't really read fully through the description of this beer. I didn't even say but it's 4.9% which is just like... I can't believe it's 4.9% because there is like... Dan I'm gonna use a word that you use sometimes.
00:10:19
Speaker
With it being light, it's almost, it comes off a little bit aqueous sometimes. Yeah. With certain sips. Yeah. I love that you, you've bestowed that. Oh my. Cut him off. Guys, I told you, I probably shouldn't have turned after the final four. And this is awesome. I think he also bottle conditions. He also bottle conditions everything. Was he a fucking Trappist monk? JK, JK, JK, JK.
00:10:42
Speaker
Yeah, so he's because it says naturally carbonated expect sedimentation Store and show up right and I've talked to him before and it's like it is funny and we can get more in the humble brag but the like the education you have to give to the normal beer consumer who's maybe not into saisons and stuff because His beers could if you don't like treat them right explode like we should have like a gusher That's a lot of bottle-conditioned beers like you gotta be careful. Yeah, I
00:11:07
Speaker
Yeah, I've got two bottles back
Broader Audience Appeal
00:11:10
Speaker
to the afterthought thing. I've got two bottles of afterthought that I've had for almost two years. I think just kind of sitting there. Let's uh, let's crack them over right now.
00:11:19
Speaker
I mean, we should. So rather than later, probably this and we could do an afterthought show. I think I have at least a couple. Do we just make an afterthought show? Is that that's not an afterthought if we just did it is was. Wow. All right, Brandon, how many is is out of five are you going to give this based on so I'm I'm.
00:11:43
Speaker
4.1 Dan how many was is any of this I'm gonna go by the way if Clark was here I could have done this and that this or that with him but
00:11:54
Speaker
I'm going to go for seven. All right, cool. I like it. I'm going to go with the word this, right? Yeah. Since Clark would have been there. I'm going to go 4.4. 4.4. 4.4. I feel comfortable with that.
00:12:18
Speaker
Which to me, a guy who doesn't necessarily like Saisons. Well, I did not like Saisons. I got burnt out on Saisons very early in my, cause a lot of the ones you get at like brew pubs and like the normal breweries make, it's almost tastes like that Belgian yeast. Like you're getting heavy bubblegum, heavy clove. It's been so long. They're doing it the easiest way possible. Most of them. Well, that's the thing. I feel like that that's what,
00:12:46
Speaker
This is nuanced. Yeah, this is this is very good. And I'm looking forward to having more. And now what I see is was out on the shelf. I'm going to is buy it was a thought I had. No, it doesn't work. Yeah, I was telling Tony when I went to a liquor store today and they had something from
Conclusion and Social Media
00:13:05
Speaker
Monks Cafe.
00:13:07
Speaker
And that was a I think a Flemish. Yeah, they were Flemish. It's pretty good. Yeah, I saw that and I was I almost bought it But I already spent too much. I haven't seen that in a long time. Where's yeah
00:13:18
Speaker
Yeah, but it funishes a completely different animal. Oh my god. And sometimes it can be intense. Almost like a Flanders ready can be intense. It's like a ballsonic. Yeah. Oh yeah. Which you can cook with it. Yeah, and I feel like those ones too, if they're not stored correctly, they go that route fairly quickly. Also, we need to do a Mystery Beer episode soon. Like, I've got two lined up, ready to go, but I want to do it soon. Two beers lined up? Yeah. Oh man, now I gotta like start thinking. See if you can get me and Clark.
00:13:49
Speaker
You can't just pour like power eight and be like, it's a beer. Uh, Dan, always a pleasure. Never a chore. Thank you. And Tony, thank you for grabbing this beer. Hey man. Thanks for turning us on to it. It was fucking awesome. I really did. And there was a rhubarb one that I saw that I was like, Ooh, that sounds good. But.
00:14:06
Speaker
I liked this. This seemed like a good way to just kind of be straightforward, a little bit of Brett. Let's do it. I actually just before I got here, spent a lot of money through their online store. From where? I hope you didn't buy this. Actually, I hope you bought this. I was going to say, I hope you didn't buy it, but I hope you bought it. I've had this before. I'll buy it again. Yeah.
00:14:22
Speaker
No, they just came out with beanies. Like hats? Yeah. Cool. So I got one. Yours is fine right now. I know. You just wanted another one. It's like a mustard yellow kind of color. Like the band Mustard Plug. Yeah, Mustard Plug. This guy knows him. That was a horn. Brandon. Love you man. Love you too bud. See you guys on the flip side. Later.
00:14:48
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 Untapped as bdubdrinksbeer. Tony can be found on Instagram and Untapped under Ace of Hope Chicago. On Twitter, The Ace of Hope Chicago. Clark can be found as Clarkowski on all three.
00:15:16
Speaker
Dan can be found on Instagram as hip underscore underscore hops and hip 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.