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St Particks Day Special
125 Plays4 years ago
On this special LIVE episode we drink Old Irving Brewing's "Luck Linny" Irish Red Ale and a barrel aged Guinness. Be sure to check out the video version of this episode on our Facebook page.
Theme music provided by Myke Kelli (@mykekelli)
Check out all our episodes at www.themaltinghour.com
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Transcript
Introduction and Tequila Cupcakes
00:00:00
Speaker
Is that a thing? Has she made tequila cupcakes before? I don't know. I think she's done. I think she has done something with tequila. You can make like drink it. Yes. On this special live episode, we drink barrel aged Guinness and Lucky Linney from Old Irving Brewing. This is the Malting Hour St. Patrick's Day special.
00:00:18
Speaker
The haps on the hops got yeast and species 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 ab and friends who wish you had Join us for a drink, join us for a laugh Time is never wasted, way you're getting wasted The molten hour here, people, people taking places People, people taking places People, people taking places
St. Patrick’s Day Live Beer Tasting
00:00:45
Speaker
uh we're gonna get sued welcome everybody that's well well done random that caught me uh off guard completely i do want to point out though that as i'm watching it uh on our actual open from that time
00:01:00
Speaker
uh on my phone uh my face is in the video the entire time so i'm up in the corner uh my reaction so cool great welcome everybody uh happy st patrick's day we're doing we're doing it live we're going live going live it's our uh guinness uh barrel aged guinness tasting and uh another local irish ale uh beer tasting uh i'm tony golek uh the multi-hour joined always with
00:01:24
Speaker
random winning jerk. So nervous and we're live. It's different. I'm not used to people seeing me in the flesh. Oh yeah, there's Clark. How are you guys doing?
00:01:39
Speaker
Good, man. How are you? Doing good. How are you? Good, good, good. Here, ready to do this. I've been looking forward to this all week, you know, the last two days. And I'm glad we're doing this. This will be fun. I'm really excited about the two beers that we're drinking. And, you know, for those of you who don't know, which I'm pretty sure you do know if you're watching this,
00:01:58
Speaker
We normally talk about different beers, different beer styles, home brews.
Exploring Irish Red Ales
00:02:02
Speaker
We talk to breweries, we've talked to local businesses, and it all kind of comes back to beer. So it's fitting that we're going to start this presentation, as I'm going to call it, our presentation with a local beer. And Clark, as you're trying to hold in that yawn for my intro, why don't you tell everybody what we're drinking since you provided it?
00:02:26
Speaker
We are drinking Lucky Linney from Old Irving, an Irish red ale, 6%. That's the local beer. Yeah, very, very surprising. Yeah. I know it was very subtle in your picture the other day. And I announced it last night on our test post. Yeah, well, you know, people had to really search around for it. Gotta dig deep, gotta dig deep. This is a little note, this is brewed with all centennial.
00:02:51
Speaker
Hmm. Centennial being the hop. That's the hop. I'm just making sure everybody knows, man. Oh, look, you got a festive makeup too. What do you guys think of this? I can't remember last time I had, I think last time I had an Irish red ale. Did we do an Irish red ale together, Brandon, when we did our first St. Patrick's Day show? I think we did. I did a bit like, is Killian's red? Yeah, that's a red.
00:03:15
Speaker
Did we do that one? Yeah, I think we did. I think we did. I don't know. We had to record that a couple of times. Again, like we said, we've done that episode twice. This one's only happening once because it's live. So far so good. It's kind of very malty. I like that. There's almost like a chocolatiness to it.
00:03:35
Speaker
The centennial hops are nice. I don't know if I would have known what hop was in their characteristic rise until you mentioned something, Clark. So thanks, man. Agreed. Yeah. I'm not actually getting the maltiness as much at least as I thought I would, as I usually do from an Irish red, but that's not a bad thing. What I was going to say, I don't know if it's like just me not remembering, but I feel like Irish red have typically been a little, like my experience, a little drier.
00:04:04
Speaker
Yeah, maybe that's what I'm reacting to. This one is, I don't want to say juicy, because it's not, but it's borderline, like, that, you know, kind of kind of little bit of juiciness to it. You know, there's no, like, I'm used to like that, that kind of dry finish on the back of your tongue, like when you do the, like the, that traditional style. But again, that may be just, you know, one that I've had or one that I've liked in the past that had that.
00:04:33
Speaker
but this is by no means a knock at the beer. The beer is delicious. I'm in the opposite boat of both of you guys. This kind of hits all those marks. I get like super, it almost to me is like teetering on,
00:04:49
Speaker
uh, what I get out of a brown ale. Um, I don't get a sweetness or juiciness. I get like a nice maltiness. Like I said, like caramel chocolate type of taste to it. And it's more of a, there's a, like a, a brightness to it from the hops, the centennial hops. That's like,
00:05:11
Speaker
I guess there's a bit of citrusness from it, but there's also a little hint of like maybe some earthy piney-ness to it. But yeah, I don't get juicy or sweet. Wow, look at our first slide broadcast. It's the first time we're not all agreeing on- No, and I'm not saying that I never, you know, I am in no way saying I don't get maltiness because I totally get maltiness. No, no, I'm going with what Clark said. Clark said he didn't really get a bunch of maltiness like he normally would.
00:05:36
Speaker
And what I, but again, like what I'm saying, as far as like the juice, it's not as dry as I think I would remember like a, you know, an Irish red being, or at least what I, like I said, what I expected. So, so if not juicy, I guess that's like the closest way I can describe
Tasting Rituals and Pre-show Drinks
00:05:52
Speaker
it. Sure. It's not overly dry to me. So.
00:05:58
Speaker
No, it's a nice change of pace on an Irish red. Sort of older means obviously their own take on it, which I appreciate. Tastes like one of their beers. So that's a good thing. Sure. I'd be interested to see what, or know what yeast strain they used for it. If it's their house yeast strain, or if they maybe did like an Irish ale yeast for it. Yeah, that I can't find the information on. So march right over there and ask them, please.
00:06:23
Speaker
I'll be right back. We'll wait. Tony can go. He's further. Yeah. He's the furthest from it. So let's go. Exactly. Welcome back to the no Tony hour. Yeah. He's just going to gather the information on all the yeast. He'll be back in no time, but in the actual yeast. Yeah. Well, what'd you get? What'd you, what'd you find out? They wouldn't let me in. I didn't have a face mask. Oh, I forgot to grab it. Cause I ran out of here so fast. So.
00:06:52
Speaker
Well, that was a waste of time. Sorry. Would you guys talk about why I was gone? You'll have to find out when you rewatch the stream. That's right. When I edit the audio later. I do like the, so it's kind of funny, like the color on it. I don't have my lights on too bright. I do like, it's got that nice red hue to it. It's like for a second, when I first poured it, I'm like, this looks like a brown ale because it was kind of dark.
00:07:22
Speaker
holding it up to the light. It's got a pretty very subtle right view. I'm getting more of a greenish hue. That's your cup. You know, that's your cup. It's all relative. Everyone has their own kind of way of viewing things. So it's just like just having a dagger at his house. Yeah. I used to get it back. Did you, uh, did anybody have a beer before we did this or anything to drink beforehand?
00:07:52
Speaker
I did not. I had one. What did you have? What'd you have? I had my Guinness. I had one Guinness. So I had a Guinness. Nice. Regular, regular Guinness. Nice. Nice. Nice. Guinness in a Shamrock plastic cup. Excellent. I went to my dad's for corned beef and cabbage, of course, being the strong Irish family that we are from Poland. And we
00:08:17
Speaker
I had that and my dad's like, I grabbed you a beer. I was gonna get you a Guinness, but I got you an IPA instead. And I was like, oh, that's fine. You know, got me what you got. So I get there. I've seen Patrick's Day. Yeah. What? Hops are green. It works. I got my green lights on behind me. I was ready to go. So I get there and he gives it to me and it is Imperial Voodoo Ranger, a nice tall of it. So I had a 9% beer with my dinner.
00:08:42
Speaker
Congratulations. Well, at least you were having dinner when you had that. Yeah, I know. I definitely like, I was like, Jesus, how much I got this thing to do tonight. And I ended up being fine. It was good. Let it digest, you know, let the food digest, let the beer digest with it. That was good. Yeah, that's kind of why I didn't drink. It was funny because I stopped by my dad's and my sister drinks Jamison like it's water, but she didn't bring Jamison, which is great.
00:09:08
Speaker
And I wasn't planning on drinking anyways, but it was just kind of funny when my dad was like, hey, you want a vodka tonic? Like Happy St. Patrick's Day, right?
Cupcake Creations and Whiskey Banter
00:09:18
Speaker
I declined, but it was kind of funny. It was just random, like, hey, want a vodka tonic? Like, no, I'm good. Put a couple of limes in there. We get a little festive. Yeah, there you go. Get the green. Green limes. There we go. So Cinco de Mayo is also on a Wednesday this year. Are we going to do a Cinco de Mayo show as well? Tell me.
00:09:38
Speaker
Yes. When you send me the checks and the date I'm supposed to appear on the show, show up. Yeah, Brandon, we got to talk about that because I'm running out of petty cash to pay him with. Yeah. You know, it'll be like a milting. You just stop paying him and see if he decides to stop coming to work. Oh, good idea. That'll be a true sign of if I'm interested in doing this any further. Excellent. Give it a whirl. See what happens. I will see if Becca can make some tequila cupcakes. Ooh.
00:10:08
Speaker
Is that a thing? Has she made tequila cupcakes before? I don't know. I think she's done, I think she has done something with tequila. You can like drink it. Yes.
00:10:19
Speaker
Yeah, but a little tequila and the little frosting in the middle there with a lime kind of cupcake. I think we're. Yeah, so for a point of reference for people that are listening, my wife, she I guess it's kind of like an Irish car bomb cupcake. It's don't want to use that term anymore. Yeah, I mean, well, so it is Guinness in the
00:10:43
Speaker
the cake batter. There is a Jameson chocolate ganache that goes in the center. And then it is a Bailey's cream cheese frosting. It's an Irish booze cupcake. Yeah. I'm looking forward to eating it.
00:11:02
Speaker
So what I want to know too is like just not the Irish thing, but like, you know, why did they start calling like the drop shots like car bombs? Like bombs. Yeah. Yeah. And kind of bomb wise. I guess it explodes. But I've heard of other what like there's the reference, not just Irish, but I've heard some other like terms of car bombs for like the drop shots. I like to call it a shot in a beer, please.
00:11:29
Speaker
Yeah. Shot in the beer. Either way, they are super tasty cupcakes. I have not had mine yet. My sisters, we brought some over to my dad and my sisters were there and they said, they told her, like, you could sell these on Facebook or something like, like next year, just make a ton of them, make them bigger and sell them. Did I? I think I had, I think you guys gave me some last year. She did not make them last year, I know that, but it may have been the year prior.
00:11:56
Speaker
Oh yeah, last year. I always forget. Yeah, right. I forgot all about last year completely. I just tried to, you know, ignore that. Last year was 2019, right? Correct. Pretty much. We just skipped over and then it was like, we can get there. Let's bring everybody into our Marvel podcast part of them. It's like, you know, when Thanos snapped, we were gone for a year. We disappeared. The blip. The blip. Thank you. The blip. I couldn't remember. I did just watch, you know, Far From Home.
00:12:26
Speaker
Did anybody actually, like Brandon, we were talking about this last night or via text, did anybody actually pour a shot or was it just me who actually poured a shot? Oh, you did? I'm stepping on this. My most Irish thing I had. Oh, wow. That is hilarious. Well, I will say that I would personally,
00:12:53
Speaker
by this, go and get this again. How many older Irving beers have we talked about on the show? Other than Clark, your top beers for them? Yeah, I don't think since I've been on, we've talked a whole lot. I know you guys have talked about it in the past. I know we talked about Prost.
00:13:12
Speaker
That's about it. But I think it's about time we bring all their money onto this day. I'm sure. Drink more of their beers because, Clark, I know you're a big fan and so are you, Brandon. So am I. That's the whole cast. I like this. I would I
Local Breweries and New Releases
00:13:27
Speaker
would like to actually get more of this. I feel like this is something that I could drink regularly. Yeah, honestly, it's not super heavy, which is awesome.
00:13:37
Speaker
And drink it any time of year, really. I mean... Yeah, exactly. You don't have to be celebrating anything. I mean, you can drink some Cinco de Mayo. In fact, why don't we get some four Cinco de Mayo? You can do that. Is it too much? Yeah, why don't you go live with that? Brandon and I will watch. Hey, it's me, Tom, back again, but here for Cinco de Mayo. Drinkin' Lucky Linny. You're gonna drink Lucky Linny yet again to see how I feel.
00:14:04
Speaker
That'll bring in all the viewers. Mm hmm. All of them. We have we have a ton right now. So that's. Yes. We got that going for us. Thank you, everybody, for who's tuned in so far. It feels like it just feels comfortable. Just everything's just kind of flowing like it's a regular show for us. So we appreciate that. Did you guys do the the corned beef and I want to say corned beef hash, but the corned beef potatoes and cabbage tonight? None of the none of the none of the fixings, but I did have a big, huge sandwich, corned beef sandwich. Was it from
00:14:33
Speaker
though just homemade you know butter at the deli made it ourselves we like to put salt and vinegar chips on the sandwich inside quite a nice combo a lot of mustard and very delicious very delicious welcome to the sandwich hour that sounds good i thought maybe you went to coffins and and got a no i didn't go to coffins but i did go to mannies a couple weeks ago oh go good go i miss coffins there's there's there's a place i miss i need to get back to coffins coffins deli shout out we would like some free sandwiches go to coffins
00:15:01
Speaker
They got the meats. That's our we got to be. Anyway, do you guys want to you guys want to keep talking about this one or is it you have any more thoughts on it or do you want to move on to the the the grand show here? Well, I don't have any more thoughts on this specific one, but old Irving does seem to have put out a few new beers in the past week or two, two IPAs, I believe, that look rather delicious. I know, Brandon, you sent us a shot of one of them last week.
00:15:31
Speaker
So I'm just very interested to try to the new ones they have. Which ones do they have out that's new right now? One looks, one's called Revenant. It's a double dry hopped IPA with, it says big doses of Southern Passion, et cetera. Southern Passion being a hop, apparently, which I've never heard of. South African hop variety with European roots. It offers tropical fruits like passion fruit, guava, and coconut. Interesting. No Tai Chi, that's okay.
00:15:58
Speaker
No Tai Chi. So you're gonna have to go searching for that somewhere. And then another one called Chant. That's another double dry hopped IPA. So- Chant, they've released Chant before, haven't they? I'm not sure about the other one, but Chant sounds familiar. I don't know if I've seen it, but it very well could be, just looks new to me, so. I mean, all the Beezers.
00:16:16
Speaker
Those are just awesome. Beezer itself is great. Double beezer. And then if you want to get crazy, have yourself a triple beezer because it's dangerous. Triple beezer is a fun beer that really snuck up on me. I was very
00:16:31
Speaker
taken aback by how easy and smooth that was to drink. I was really expecting something much like a bit more of that alcohol punch to it while I was drinking it. And that never that never happened. As I think I was like, I'm really cool. And I play Tetris on my Xbox. So as I was playing Tetris and drinking that beer, I looked over at the glass and I was like, oh, no, I'm almost done with this. And it just it was good. It was very good.
00:17:01
Speaker
Yeah, that's for sure. Yeah, I had the triple for the first time the other day. I had purchased it and I sent a couple off to my friend in Oregon who had returned me with a bunch of block 15 beers from out there. But yeah, I finally cracked one the other day and it's a tasty, tasty beer. I was expecting it to be good because I mean, I don't think I've had a bad beer from Old Irving.
00:17:30
Speaker
No, I also, when I was drinking, I was like, yeah, this is dangerous because it doesn't drink like, you know, it doesn't feel like it's as heavy hitting as it actually is. So, yeah. It'd be a fun springtime, summertime beer, you know, ending the night type of deal, you know, like, yeah, one more, let's top it off with this. We call it a night and everybody get the hell out of my yard, that type of deal.
00:17:58
Speaker
That'd be rude. Exactly. Well, Clark, you haven't been to my yard in a while, so things have changed. After the blip, I became a real jerk. After the blip. Okay, if you say so.
00:18:12
Speaker
All right. All right. Well, I say let's do this, guys. Let's crack into it. Let's get into what we've been eagerly awaiting, which is the barrel-aged imperial stout from Guinness. And the one thing about this that I realize
00:18:35
Speaker
when we acquired it was that it's not the bullet bourbon version. The bullet bourbon version actually says it on there and it is a red, like the red orangish label, like the bullet bourbon. So I tried looking this up. I don't know if you guys try looking it up as well, but to find out what bourbon they were using for this or what bourbon barrel they used.
Guinness Barrel-Aged Stout Tasting
00:18:59
Speaker
Did you find anything? Cause I could not. Yeah, I could not find anything. I do not either.
00:19:03
Speaker
All right, well. So the one interesting fact that is something to note for those that are interested in seeking this out, if you can find it, is this was not brewed in Dublin. It was brewed in Baltimore. Right. American made baby. Yep. Yeah. So, but, you know, same group. It's all the same people that own Guinness. So it's, you know, the traditional Guinness recipe brewed here on our mainland.
00:19:34
Speaker
and thrown it into mystery bourbon barrels that we don't know what they are. It's just generic bourbon. Yeah, so I actually poured mine right before we started. I brought my bottle out. Let's take a sip, guys. Let's see how this is. Hmm. Hmm.
00:20:06
Speaker
So it smells lovely. I'm gonna start there. What do you got there? This is my only thing in green I can drink out of, it's Grogu. No, no, no, no. It's about as good as my Tai Chi joke. Oh boy. Yeah, it does smell, it's the smell and it's really nice. It's like, what do you get on this one?
00:20:30
Speaker
I'm getting a little bit of chocolate, which I'm a little surprised about. I didn't think I'd be getting a ton out of it. I mean, just assuming this is a fairly large scale. It's like milk chocolate. It's not just like chocolate chocolate. Yes. It smells like milk chocolate, like a Hershey's bar. Yeah. And I feel like when you have a lot of those beards that you have, you'll get
00:20:55
Speaker
You're saying milk chocolate, but I feel like it's just that rock cocoa kind of smell that I normally kind of get. You know, like if you open up a thing of like unsweetened like cocoa, like that deep, deep scent is there. This is a little sweeter. When you said milk chocolate, that kind of nails it. What I don't get is, I don't get a lot of bourbon character. No, not in the aroma.
00:21:24
Speaker
I don't. And not even like, I'm not even getting like, um, like any type of the barrel, you know, it doesn't seem like a lot of that's coming through. So I don't know. I don't have my bottle here. I don't know if it says on the, about how long it was aged in these. I don't believe it does unless, uh, Clark can go ahead and, uh, Working on it. Right on top of that Rose sounded like it was close. That is cool.
00:21:53
Speaker
Missed my soundboard. Yeah, honestly, it's interesting. The aroma, if you were to smell it like we did before we drank it, I thought I was gonna get more out of drinking it than I am. As Brandon said, I don't know if I'd say that this was barrel aged if I didn't know that it was. I suppose if I go looking for it, I might get some of the barrel, like the oak, the wood flavor.
00:22:19
Speaker
So to speak. You're saying the flavor? You're saying the flavor, not the aroma? Yeah, the flavor. I'm saying it when I first took a smell, I'm going, oh, wow, this is very full, very thick. I mean, the beer itself isn't as thick. And I'm not that surprised about it coming from Guinness. But it's interesting. I mean, a couple of the sips taste, some I'm like, oh, there's not much there. Then I take another sip a minute later, and it's more interesting. So I'm not sure if I'm just messed up.
00:22:49
Speaker
I mean, you did have that one Guinness earlier, so. Yeah, that could be it. I'm sorry, go ahead. Now, what I would like to try is this on nitro. That would be interesting. If they could put it in their special cans with the widget. The widget, as they say. Brandon, what do you get when you taste this? Sadness. So I am getting a little bit of that chocolate.
00:23:19
Speaker
What's interesting is it's, if somebody, again, kind of what Clark said, I couldn't really, I wouldn't have been able to say, yeah, this was barely unless I knew, but what's interesting about this is that almost kind of tastes like somebody tried to homebrew a Guinness and like amp it up a little bit, you know? We could have a little bit more of a punch to it and like,
00:23:49
Speaker
because it kind of tastes a little bit like Guinness. The only thing that's really the most familiar thing is the mouthfeel because it is thin like a Guinness typically is, which I enjoy. That's why Guinness is so easy to drink. It's because it's so thin, it's not a thick stout. But again, I also like, I think this is 10%. I wouldn't guess that either.
00:24:22
Speaker
And there's like, I'm not tasting any of the oakiness. I'm getting a little hint of bourbon, you know, but not enough to where I'm like, again, like I said, like this is, this was aged for some significant amount of time in a bourbon barrel, you know.
00:24:39
Speaker
Yeah, some things I'm reading, a lot of people assume it's Bullet because it's part of the family that they usually go with as far as the business side of things. And for whatever reason, they're not releasing that this year, but guesses are that it is Bullet again. So I, truth be told,
00:25:00
Speaker
I already had this one, so I had the bottle when we got this, and this is my second time having it. And the first time I had it, I was really impressed, super impressed. I didn't get that milk chocolate smell, but I was really impressed. I talk to myself sometimes when I try beer, which, you know,
00:25:24
Speaker
What voice do you do it in? No, that's good. That's tasty, Tony. Oh, Tony, take another sip. Take a sip. It's delicious. No, I was like, that tastes like Burlage Guinness to me. And I continue to feel that way.
00:25:41
Speaker
about it as I drank it the first time. And tonight, I again, I know this isn't a thing of where one's wrong, everyone's right. But I disagree with you guys. I really get a lot of I get
00:25:55
Speaker
Guinness, I get bourbon and I get like milk chocolate from this. If someone were to give this to me without telling me, I would 100% be able to say that is a barrel aged beer without a question, without a doubt. As far as the aroma goes, it just smells like milk chocolate to me. I don't get anything else on it. It literally smells like, you know, a melted chocolate bar, but. Which isn't a bad thing. No, I love it. I've never had a beer like that.
00:26:24
Speaker
I really liked that about it. But I get like bourbon aged stout up front with the aftertaste of like some chocolate.
Brewing Ideas and Holiday Beers
00:26:39
Speaker
And then, you know, Guinness almost has this
00:26:44
Speaker
to me, there's like almost a fruitiness to Guinness. It's very mild, not a tartness, but a fruitiness that is like in the middle of like to the front of your tongue that I always find after having Guinness, maybe after the first couple of sips or whatever. And I get that. And that's what reminds me of Guinness. And that also, I think comes from the thin body of Guinness. So the body is thin, but I 100% get a barrel aged Guinness on this.
00:27:09
Speaker
tastes like Guinness, tastes like a barrel and sprinkle in a little bit of milk chocolate. That's what we got here, baby. This is, I think this is really, really good. Yeah. I don't disagree that it's good. Like I enjoy it. I would definitely drink it because I know like, because it's so, you know, nothing to compare to like, you know, the, the red ale we just had, but this is,
00:27:32
Speaker
It's very easy drinking, and it's light. But even as I'm pouring it, by the way, it is like a very light, very light brown, almost. But again, like dangerous at that 10% mark. Again, it doesn't taste like that to me. No, no, it doesn't. And I like
00:27:54
Speaker
That milk chocolate aroma from this beer is probably my favorite part about it because like I said, we've talked about dark chocolate and the cocoa and you get those types of smells from other beers, but this in particular is very unique.
00:28:11
Speaker
You don't get a beer that smells like milk chocolate. You can get those like pastry stouts and everything else. Like, yeah, we've got cocoa nibs and this chocolate and this, this, and that. And it always kind of smells like that dark chocolate cocoa powder. This just, it smells like milk chocolate. That's awesome. I think that's really cool.
00:28:28
Speaker
I'm kind of bummed that this is it because this actually came out I believe in November, December time because they also did a gingerbread version of this as well. Next year's Christmas episode. Oh yeah, baby. If they continue to release these and do different things or even if this just became their regular like
00:28:50
Speaker
I would love to throw this in the rotation of all the other barrel aged beers that we get because we don't have enough barrel aged beers to drink between the three of us. Based on what I was anticipating, I think I like it a little bit more than what I thought it would be. I mean, I enjoy it. Maybe that's why I like it so much because I wasn't expecting a lot from it and I think I got a lot more.
00:29:14
Speaker
Right. I mean, I was expecting it to taste and sort of feel like a New Holland, a- Sure. The- Dragon's milk. Right. Thank you. Yes. Which are obviously lighter. So it's sort of similar in that sense. Going back to- What's that? I said going back for a red sip. Oh, a little couvet.
00:29:38
Speaker
Not so much. Pour it on to Grogu's head. There we go. No, I enjoy it. I'm pleasantly surprised. I wish we would have got our hands on the gingerbread one because that would have been, if it's this and then sprinkling, I can't imagine they would go heavy on the gingerbread, but just enough to probably make it pop. I bet it was really good. I mean, that sounds, it sounds amazing, so.
00:30:06
Speaker
I can't see why that would ever be a bad thing. The Malting Hour just asked me a question. Oh, what do they have to, what are they wondering? Have I had the barely, yes. Oh, voting failed because I am the Malting Hour. Yeah, you're probably also the only person watching this stream. That's me. No, no, there's so many people watching right now. So many people watching this. Hello, all of you out there. Yes, thank you everybody for tuning in.
00:30:37
Speaker
Just looking through the gingerbread check-ins on Untapped. Everyone seems to enjoy it. I said I wasn't going to. It definitely looks very light, even a lot lighter than this, which is interesting. Wow, it seems almost the same color as the Lucky Linny that some of the pictures I see. What are they saying, what are they saying about like taste-wise?
00:30:57
Speaker
Are you just looking at pictures, not looking at- Both. One says not terrible, getting a little bourbon and spice, way too thin for me, which you can tell by the pictures. But it's also- They're eating it with Guinness cheesecake, so we'll add that too. Brandon, get back on the Guinness cheesecake. Oh, yeah, add that to the cupcakes, the tequila cupcakes. Tequila and Guinness cup. The Seiko de Mayo episode is going to be great.
00:31:26
Speaker
Hey, you know what? Maybe we'll get to a point where we can do something like this in person again. And we can do tacos and... Oh, we gotta do beer for tacos on that episode. I have a feeling that by the time Cinco de Mayo rolls around, we might be able to all be together for that. That'd be lovely. We'll plan on that.
Episode Summary and Future Plans
00:31:46
Speaker
Or at least you two. Once I get the check, I'll be in.
00:31:53
Speaker
Oh, should I not tell everyone that you've been? Not sending check. Reminder, May 4th, do not send check. I would say that, you know, overall, both beers in their own right are different from what most people would drink probably on St. Patrick's Day.
00:32:12
Speaker
uh old Irving uh with their lucky Lenny uh Irish red ale is uh not as uh oh my god what are you doing there he goes I was just gonna take a shot um I would say that that is um
00:32:27
Speaker
as you guys describe, a little off of what most red ales are like, you know, what most people are used to. So I like the dancing, by the way. What's that? That was really, that's really freaking good, by the way. What did you just pour in there? A little bit of Jameson. No, I thought maybe you were going well. Oh, I thought it was the Lenny. No, no, that was the rest of the- The Jameson I can see. Yeah.
00:32:51
Speaker
Ooh, maybe Guinness and Jameson should team up. Ooh, there it is. You're here to hear first in the malting hour. But as far as old Irving's approach to an Irish red, it's a little different, but with some familiarity to it. So I think they have a really nice approach to it. And again, the Imperial Stout bourbon barrel aged Guinness is a far cry from what people are used to when it comes to Guinness on St. Patrick's Day.
00:33:20
Speaker
And I think we can all say that the two beers would come recommended if you guys come across it to try it. Most definitely. To try them, I should say. Sorry. Confirm. Yes.
00:33:35
Speaker
This is how I wanted to spend a Wednesday night, you know, just sipping some good beers with my friends after having some corned beef, cabbage, some potatoes, or potatoes, some carrots. Yeah, what other plans do you have for today's St. Patrick's Day?
00:33:52
Speaker
Oh man, once I sign off from here, I'm gonna go ahead and go upstairs and eat one of the cupcakes that I got from Brandon and Becca. Then I think I'm gonna come back down here and play some Tetris before I go to bed. And maybe I'll get to the level where it's all green, where it's all like green pieces or whatever. Brandon just poured something else. There is, I just wrote a more Jameson, there is also some cookies in the bag as well. Oh, I know, Laura had one of those already, so.
00:34:21
Speaker
as did the children. Big hits, big hits. Brandon was the person that dropped off groceries, according to my son.
00:34:31
Speaker
He's like, daddy, there was a person dropping off groceries. And I'm going through, I'm like, I don't think Amazon's here. I don't think anyone else. So I'm like, who the heck is this? I think it was in a mariano bag and I walked up with. Which son said that? Matthew. So he was like, daddy, the man dropped off groceries. That's how he said it. Well, he rang the bell so I'd come out of my room.
00:34:53
Speaker
Father, Father come downstairs. There was a person, not a man or a woman. There was a person by the door. He dropped off groceries. And I said, oh, wonderful. It's our daily grocery delivery service. Thank you, Matthew. Thank you. Our service boy has arrived. Yes, I look forward to what you bring tomorrow. Next time I drop something up, like I was funny, I was wearing the shirt too. It's like I should just stand in the window and just hold it.
00:35:23
Speaker
a little bit. Big time if there's people in there to stare and then place it. That creepy at all. That creepy at all.
00:35:30
Speaker
It'd be business related. That's kind of what Tony does, so we're all used to it. That's a tax write-off. You made a business delivery for the business, the business being our show. That is right. Your miles and gas on that. I'm going to do this right now. Since you've poured yours, I'm going to do it. Cheers, you guys. I'm not saying goodbye. I'm just cheersing. So cheers. Happy St. Patrick's Day from my Canada shot glass. Here we go.
00:36:03
Speaker
That was a good sip. That was good. That tastes like Jameson. It was good. I got a bottle left now. For a long time, I've had two bottles of Jameson in my house since we moved in here.
00:36:17
Speaker
that started to slowly dwindle. And then my father was like, here son, here's a bottle of Jamison. Dammit, dad. Don't need this. I have a very important question. They're totally separate from anything we're discussing. It does relate to the podcast because it's the landscape picture on the Facebook page, I believe of your fridge. Yes, it is. Fridge filled with beer. To the far right, as you're looking at the picture, there's a silver can with some like Sharpie written on it. It looks like it says bun chicken.
00:36:48
Speaker
And I'm wondering, did you make a beer you didn't tell us about with chickens? Oh, oh, oh, oh, oh, oh. No, that's, that actually, we drank that. It's chicken buns. It was, I got Popeye's chicken sandwiches, just took the buns, threw it into the mash and I said, take that. I'm a part of the chicken sandwich wars now.
00:37:07
Speaker
So after you did the cinnamon roll stout with Brandon, you thought, I'm going to veer off here. No, no, this is way before. This is way before. Oh, so you actually thought of it first to throw buns in. Buns, yes. No, that is, we actually drank that beer on and after the final pour when we did the Crush by Giants episode. That is the very last beer I ever got from fishmans from their crawler machine. It was a Belgian beer of some Belgian sour, I believe.
00:37:35
Speaker
No, no, a barely age quad. Called Bun Chicken, I'm sure. Called Bun Chicken. You know, I'm not gonna call out who wrote that on there. Brandon, I will let you know because you know who they are, who wrote it with his awesome handwriting on it. It was very quick, you know, it was the end of the night. End of the night, he was writing it on there, not one of the owners. Actually, that picture needs to be updated. That was a picture taken, I'm looking at it now. That picture was taken shortly after my birthday in 2000,
00:38:02
Speaker
shit 2020 of the year, the blip. That's why everybody, everybody brought over a whole bunch of beer for my birthday. And then that's when, you know, the Corona started. Have I had been early genius before? Yes. Started at Tony's birthday party. It did. It was the mass spreading event. Pretty good, Tony. Not true. Not true at all. That was a lot of fun. But yeah, that was a picture of my refrigerator, I think,
00:38:32
Speaker
the day after, like I looked at my fridge and I was like, Jesus Christ, there's a lot of beer here. So the beginning of the pandemic, even though I had to go to work, I was well prepared and stocked and ready to go. That was a lot of fun. Yeah, I thought I was stocked, you know, those first few days and then, you know, four days later, everything's gone. And now you're faced with needing to empty your cellar, AKA beer fridge. That's correct. The fifth city, as I told you yesterday, has gone a little too quickly.
00:39:02
Speaker
It's a little too easy to just keep pouring those. I might have two to three glasses left, but I bought that just about three weeks ago. That's not bad. That's roughly the timeline that I had on the freedom of speech when I bought that. So you're saying I shouldn't feel as badly as I do. No. Well, that was also at the beginning of the pandemic where we thought drinking every night was acceptable.
00:39:32
Speaker
And my wife was into drinking every night and we literally were just like, having that freely every night. And then- So wait, drinking every night during the pandemic or post pandemic is not okay. No, I mean, it's okay. You just gotta do it in moderation versus like, hey, you got a keg, just drink at it freely. When I brew five gallons of beer, I give you guys some pours from it. And then that keg is done in two days.
00:40:01
Speaker
which is funny because like, so kind of similar to my that's not true. That's not true. Oh, triple that I could say, which is which is crazy because you did give out a lot, but also I could see drinking that. I didn't eat, but I haven't drank a lot of it. I've probably given myself like.
00:40:21
Speaker
But because I haven't been drinking it myself. I allowed myself to have, yeah. Well, I don't drink as much as I was last year. I'm being more calorie conscious and all that stupid stuff. But anyway, I think I've had like five maybe, like five sports from there. But I've given a lot of it away. And it's almost gone. And our stout is nearing the end. Yeah, we need to come back around and brew that again. Yeah.
00:40:51
Speaker
Mainly not because I want to have it on tap, so to speak, but I just want it available when we want to have it. Yeah, I agree. And we have a whole bunch of other ideas that we want to do with that as far as variants of it. Clark, you brought up Dragon's Milk, and I had the Peanut Butter Dragon's Milk recently. Oh, yeah.
00:41:14
Speaker
The reserve, I think it's the first one they released this year. They do about four a year from New Holland. That peanut butter one and, and, and Coco nibs is really, really good. The peanut butter is probably the perfect amount of peanut butter you want in a beer like that. Dragon's milk to me is a really nice barrel aged beer because it's not thick. Like, like you said, you know, it's kind of a thin beer. It's a beer that you can sit there and drink. It is higher in alcohol. I don't know. Can you guys find out real quick what the alcohol, the ABV is on Dragon's milk? 10%. 10%.
00:41:44
Speaker
So it's an easy drinking beer at 10%. Not that you're going to sit there and be like, I'm going to knock back four dragons milk, but it's like, I think the price point is like 14 bucks for the four pack. So if you really wanted to have, you know, something, a good stout, a good light stout that did have that barrel characteristic to it, dragon milk is perfect. Plus the reserves that they do where they add a whole bunch of different stuff to it that I've, there's only one I didn't like and it's my own fault. Um,
00:42:15
Speaker
don't like rum. I don't really care for rum, so the rum barrel aged one I didn't actually like, but all the other ones have been good. I know they've done a mint one. This peanut butter one's really good. I did not try the chai one they did, which I think is still sitting around on shelves in random places, but the peanut butter one was fantastic. It's really good. It's like the perfect amount of peanut butter, and it made me want to
00:42:38
Speaker
try to do our into the void stout, maybe like a peanut butter version where it's not like heavy peanut butter, but just a little bit. And I think it would actually be really nice and work out really well. I'd be up to drink that. Um, anyway, so you know what? So I, I, I'm down with the peanut butter idea. Um, but like one that I've always wanted to do too is like Nutella.
00:43:03
Speaker
Hazelnut, hazelnut and chocolate. Hazelnut, yeah. I think that's obtainable. And you and I, we messaged each other last night. I said we need to do, it'd be nice to do a French press with, yeah, a very ripe banana, like the Bourbon County type press idea. I think banana would work really well with that, even especially with the fact that we have the cinnamon in there already. Oh yeah. Yep. Yeah. I mean, that's, that's good stuff because I think even too, like we do this again, like the
00:43:30
Speaker
the base stuff that we've done, like the cinnamon. And like, I think that probably always should be there. Maybe not as prevalent. Like maybe we don't have to throw the cinnamon stick in there. I like, I like, I like that as being the just, maybe that's just into the void. You know what I mean? Like that should just be the name of it. Not like the roll on or anything. Just that's into the void. It's just a cinnamon Imperial sweet stuff. Yep. Agreed.
00:43:58
Speaker
By the way, this is what it's like when we're sitting in our office, in our large tower. We've got the dry erase board. We're just throwing ideas at each other. This is just kind of what, you know, this is what happens. The corner of State and Dearborn. Let's reach from the same way. Yeah, that's exactly the corner. I'm just telling everyone where they can find us. You know?
00:44:24
Speaker
So the last check, have you cast your last check yet that we gave you? No. All right, it's the clarking hour. This is great. Meet everyone at State and Dearborn tomorrow. I'll be giving out checks.
00:44:41
Speaker
All the checks that these got, oh, Brandon's back. It's great news. We're still here. Yep. Oh, we're still, we're still doing, uh-oh. Ah, perfect. All right. Anyways, Brandon, so now it's time to do after the final pour. Hey, wait. Oh. Hey, guys. Oh, Clark is. I'm still here. Oh. So when you turn off his camera, he's still available. Oh, good. You.
00:45:07
Speaker
Not if you need it. Oh, God. All right. Bring him back. Bring him bring him back. We got to wrap this thing up. He laughed. I'm going home. Hi, Clark. You can talk again. No.
00:45:25
Speaker
Well, you guys, this has been a fun St. Patrick's Day. I had a lot of fun doing this. I'm glad we did this. And that was our first time doing something live. And, you know, maybe we'll do some more things like this. Maybe we'll do some after the final pours, or if we can get, you know, some interviews lined up for this, we've got an opportunity to do so. But yeah, it's nice that we know now that it works.
00:45:48
Speaker
and like we tested it yesterday but like we've got this so we could definitely do some you know planning in advance if we want to do something live so if everybody noticed uh we do have the malting our logo behind each and every one of us so we did think this through we are in our own studios
00:46:11
Speaker
Anyway, it's official. Yeah. I can't move mine. I can. I can take mine down. That's a towel. That is actually a, there's a dish towel that I have that I could use to wipe up stuff, but I would never do that. It's a bar towel that, you know, never there. That would never serve its purpose.
00:46:27
Speaker
I've got another one that Mike gave me that has like a whole bunch of information on it for like brewing and stuff. And I'm like, this is really nice. I don't want to clean up with this. Maybe like wipe up water, but I don't ever want to use clean up spills or anything. I'm looking at the broadcast and it's a delay where Clark is no longer there. That's great. I love that.
00:46:47
Speaker
All right. Thank you, everybody who watched this and everybody listening because, surprise, this is the Monday episode. So if you've been listening to this and you don't know what's going on visually, too bad, baby. No, sorry. Just go back to our Facebook and anywhere else we might have this streaming. I don't know where we're able to post it because it's our first time doing it. So I don't know if we can put this as a reel. Can we put this as a reel? Is this too long for a reel? I can download it. No, the entire thing can't be a reel. But it can be multiple reels.
00:47:18
Speaker
Possibly. Well, it'll show up on the last nights is still there. So. No, I mean, like as an actual, not our story, but like if we put you like Insta or like to Instagram. Yeah. Clark, when, when we want your input for social media, we'll ask you.
00:47:35
Speaker
Oh, okay. Great, great, great. All right, well, Old Irving, Lucky Linny was delicious. Guinness, your Imperial Stout, aged in bourbon barrels was also very delicious. And Tony, I love you. Brandon, I love you. Clark, Brandon, I love you too. I love you. I love you guys. Why do you have to make it creepy?
00:48:06
Speaker
I've drank in my throat. He's drunk. I'll go to drink in my throat. All right. Bye, everybody. Thanks a lot for watching and listening. Bye, guys. Cheers. See you next time. Cinco de Mayo, baby. Happy St. Patrick's Day. Happy St. Patrick's Day.
00:48:21
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 on social media platforms individually. Branded can be found on Instagram as bmdub81. On Twitter, bdub81.
00:48:36
Speaker
An untapped, B-Dub drinks beer. Tony can be found on Instagram and untapped under Asafelp Chicago. On Twitter, TheAsafelpChicago, Clark can be found as Clarkowski on all three. 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.