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Da Dunk (feat. Jeff Kordik and Michael Vertucci)
128 Plays5 years ago
A lost episode from September 2019, we brew a German Wheat beer with our old friend Jeff and #1 FAN Michael Vertucci.
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Transcript
Introduction and Episode Background
00:00:04
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.
00:00:14
Speaker
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're getting wasted? The molten hour here. People, people taking places.
00:00:25
Speaker
People, people taking places.
00:00:34
Speaker
Hello everybody and thank you for tuning in to the Malting Hour this week. This episode is a special one. It's an episode we recorded last September with our friends Jeff and our number one fan, Mike Fertucci, who I had to trick into being on this episode.
00:00:48
Speaker
Sadly, this episode was never released. Why? We don't remember. But the good news is it's finally here. Now, during this episode, we discussed German wheat beers while brewing a Dunkelweiss, so there will be some white noise from my propane burner during the episode.
00:01:02
Speaker
Also, be sure to so listen all the way to the end as Jeff tells a very humorous but very loud story slash joke.
Announcing a Break and Special Guests
00:01:11
Speaker
We also want to say that with everything going on in the world right now, Brandon and I have decided to take June off from posting and focus on some brand new material for the coming months, all while navigating this pandemic just like you.
00:01:22
Speaker
You'll probably catch some more live videos from us, but no new full episodes until July. Heck, we might even do some short episodes here and there just to keep, ah you know, ourselves sane.
00:01:33
Speaker
But thank you everyone for your continued support, and we hope you're all staying safe. And until we can all meet up again and have another beer, cheers. Now on to the show.
Jeff's Name Spelling Story
00:01:54
Speaker
I was telling them about going for the real ID and stuff like that, and I have a birth certificate. So we were in the process before we went there, we went to Costco, get our burke out passport photos and shit like that.
00:02:07
Speaker
And my daughter comes home later at night and blah, blah, blah. She says, I'll set it up for an appointment with the post office. and she does all the paperwork and types everything in so you're registered, ready to go.
00:02:20
Speaker
You got a 945 on this date, and blah, blah, blah. You go there. She comes back and says, Dad, how do you spell your first name? She says, What?
00:02:31
Speaker
How do you spell your first name? I said, it's the same way I've been doing it since I've been in kindergarten. J-E-F-F-R-E-Y. She says, you know, on your birth certificate, it's J-E-F-F-E-R-Y.
00:02:47
Speaker
So you've been spelling your name wrong since kindergarten? fucking alien. And that's how you start a podcast. That is. Anytime Jeff's on, it's got to start with a Jeff story.
Brewing Dunkelweiss: Process and Challenges
00:02:59
Speaker
Welcome, everybody, to the 212 Roundtable. I am Tony Golick. I am Brandon Winninger. We have two special guests. We have Jeff coming back for the 15th episode. I said maybe you'd be back before the 20th episode. but Jeff Kornick, I'm still here. I haven't been buried yet.
00:03:14
Speaker
Not yet. Did you say even before Christmas we tried to? Yeah. Yeah, because the 20th episode will be in December. Yeah. So before Christmas, we got it. And another special guest, my brother-in-law.
00:03:26
Speaker
Someone who has listened to the podcast and never wanted to be on. And here you are, Mike. He still doesn't want to be on. I still don't want to be on. Mike Rattucci. tricked. He got tricked. He's another member of the 212 Brew Club and a founding member. And you and I originally started brewing together as Bros Brewing Beer, Triple B. still don't even remember what year we started.
00:03:46
Speaker
I think it's seven years ago this year? I don't know. At this point, it doesn't matter. Seven or eight years. But welcome, everybody. We're sticking with the theme of last episode, apparently, because we're doing a German wheat beer. We're sticking with German beers. that We're doing dunkles. So there's a reason we're doing this. So actually, we're in the process of brewing a dunkle right now.
00:04:07
Speaker
So that's... We're mashing. We're probably... We're a little over halfway into the mash right now, but we're brewing this for... For the party right? Yeah, we don't have coming party sausage party. That's going on we got seven and a half minutes left of the man. Yeah, so we've got that going on um So we decided this would ruin a dunkel. Let's buy a couple German dunkles and try them out Surprisingly, there's not a lot of American dunkles I saw like one or two that like Benny's had but not at this location over here So I was just like I'm not gonna go searching for him But I was kind of shocked that there just wasn't that many also we are recording this and
00:04:41
Speaker
in my garage where I brew. So there might be, i mean, I can hear the crickets and bugs like that. Neighbors are laughing. Planes are flying over us because I live close to O'Hare.
00:04:52
Speaker
So deal with it. It's a live episode. We're out outside. So what do we got first? Yeah. Well,
Dunkel vs. Dunkelweiss: Differences and History
00:05:00
Speaker
what did you... both So Brandon was nice enough to go ahead and acquire some Dunkle... Well, well but you had a you had the information on your phone of what a Dunkle is.
00:05:10
Speaker
And in case anybody doesn't know what a Dunkle Weiss is, Mike, you and I did one a while ago that we just called Dunkle Weiss because... I think it was an accident. Yeah. We had a whole bunch of leftover grains... We looked up what it would be similar to. and I don't even think we used a German wheat yeast for it.
00:05:28
Speaker
I can't find that recipe either. We called it the Dunkle. By the way, this beer that we we're we're brewing tonight, I called it Da Dunkle. Da-dunk? Da-dunk. Kind of like Da-bears or Ba-dunk-a-dunk.
00:05:41
Speaker
I just thought it was... I'm glad you didn't say double-dunk. I was just going to say that. Oh, you killed me. Double-dunkle? Yeah. Well, that's if we made it. Yeah. So anyways, so the the... What I was reading before was kind of like the history of how the...
00:05:55
Speaker
the style started but it's any a dark german lager is classified as a dunkel really or dunkles um and it's basically just off the color so it's meaning uh so the word meaning dark and dunkel beers typically range in color from amber to dark reddish brown um what i was reading earlier was kind of like the history of it and how it started in you know, the early 1500s or whatever, and it was, you know, that style of beer was kind of part of the German purity laws.
00:06:25
Speaker
How do you pronounce that? Reinheinskabut, whatever. Reinheinskabut, whatever. had to do it last time, so you had to do this time. So, and then in eight in the 1800s, the son of the owner of Spaten found a way to actually kiln the grain a little bit differently. okay So he started actually doing that when they were brewing their beer, and that that's how they ended up getting darker colors off their Dunkels.
00:06:52
Speaker
So, yeah. but So how is a Dunkelweiss purity law okay? okay So, actually, since there's wheat and you're not supposed to use wheat, buy wheat, yeast.
00:07:06
Speaker
Well, that's a good question because this, the one beer that we're drinking now says, don't know how to pronounce that. says Brut, oh, Einger. Yeah. And then it's the Alt-Berisch Dunkel.
00:07:17
Speaker
And then the other beer that we're going to open up says Weissbeer Dunkel. Brewed in accordance with the German purity law of 1516. And I bet you that one is not. Because that says Weiss Beer Dunkle on it. Which is what we're brewing. We're brewing an actual Dunkle Weiss.
00:07:32
Speaker
It does not say it. And it does say Water Wheat Malt Barley Malt. Wheat Malt Barley Malt. Hots and Yeast. Okay. So obviously there's different.
Tasting Notes and Flavor Profiles
00:07:43
Speaker
So there's Dunkle and Dunkle Weiss.
00:07:46
Speaker
I think that's what we're getting at. There's also Adel and Adelweiss. Adelweiss. So what are you doing the Weiss? We're doing the Weiss version. We're doing a Weiss version of it.
00:07:59
Speaker
um This is not. The one we're about to drink is not. This is the... No. This is this has got to be the lager version. I took a sip already, guys. Sorry. But the color is... Jeff, in your glass, it looks more like brown. Mine's got... Because I've got a little snifter, it's a little more amber-ish. Yeah. But is it meets that.
00:08:18
Speaker
Kind of smells like a lager. It's not crisp, though. No. It's also not... I mean, we're serving it warmer than... true.
00:08:31
Speaker
We probably would have done it, but that's tasty. It's bready. isn Malt-y. Bready, that's the word. Bready? Yes. I know words, Jeff.
00:08:41
Speaker
I went to school. Not one. Oh, I mean, I know a word. Yeah, I like this. I guess I didn't know that Dunkle's could be... Lagers as well. yeah Because the only thing I've... Maybe I've heard Dunkle's before as lagers, but I'm familiar with Dunkle Weiss as the beer style.
00:09:01
Speaker
So i didn't know Dunkle's were lagers. Well, and I think it the it's going into the classification of type of beer. Lagers or... What is it? Lagers and ales? Yeah. So it's on the lager side, apparently. But the Dunkle Weiss is not a lager.
00:09:14
Speaker
It's not brewed with lager yeast, I believe. won't be. anyway The recipe that we're making... Just screwing it up. The recipe that we're making tonight was found the AHA website. I don't remember the full name, but it's like Toasty, Bready, something like that. If you're an AHA member, it's easy to find.
00:09:35
Speaker
That one does use German wheat yeast for it, which is the dry version from... Is it Safale? No, Safale is just... yeahaffa Yeah, Safale. Yeah.
00:09:49
Speaker
always mix it up. i always say Saffel is USO5. Like, that should be the name for USO5 because I used it so much. but yeah, so we're using that. We're going using that dry yeast. So I was under the impression that that's what it was. But hey, learned something new.
00:10:01
Speaker
Could have made a German lager that was a dunkle this evening. What I do like about this beer is that it's the ones that I have for at least the Weiss beers, which we'll get into next, the other one that we have. We have two more after this one, the lager version, is that it just kind of reminds me of a Rozier...
00:10:19
Speaker
Kind of a Hefeweizen is what it kind of reminds me of. Not this one. This one definitely reminds me of a lager. Almost like Oktoberfest from what we were drinking last week, but a little roastier. Yeah, I mean, it's I don't know.
00:10:32
Speaker
And again, I'd have to see what the distinction is between like a Dunkel and like a Fest beer. I feel like there's a very fine line. for you know some of those sure styles. And again, this is kind of reminiscent and of that. And then definitely a lot of the stuff that we were drinking last time.
00:10:45
Speaker
But the maltiness is really good on this one too. It's not overly sweet. And kind of in the description I was reading earlier was like about the hoppiness. There shouldn't be any of that hot bitterness that's overpowering anything.
00:10:58
Speaker
It lends itself to kind of the flavor of the beer, but does nothing. I don't feel for the aftertaste. You know, there's no there's no like or yeah there's no bitterness. then Yeah, there's there's nothing there's nothing there that stands out where it's like, oh, wow, there's that like...
00:11:13
Speaker
bitter flavor that lingers from most beers but i think that goes along with you know a solid well-balanced lager that you don't have that bitterness lingering in your mouth it's kind of sweetness yeah what is so just because we're talking about hops what are the hops that are in we're going to use is tetanang which have you and i mike have you used tetanang before i don't believe so And that's, and I think the description in, the timer's about to go up, going to have to do some work in a second.
00:11:44
Speaker
Uh, Tettning, uh, for Beersmith says, used for German ales, lagers, and wheat beer, the aroma is noble, mild, fine, slightly spicy. Substitutes are Saz and Splat, or Spalt, sorry. Uh, and the examples are Sam Adams Oktoberfest and Anderson Valley ESB.
00:12:00
Speaker
So, if you've, like we talked about in the last episode, um, The Sam Adams Oktoberfest isn't super bitter. It's got a nice sweetness to it.
Exploring Hops and Beer Classifications
00:12:11
Speaker
And there's a slight bitterness that doesn't linger very much.
00:12:14
Speaker
I'm sorry, i kind of a notice over here. I was reading your description of the beer. And I just want to know, what the F does Noble smell like or taste like? Smells like the rich.
00:12:27
Speaker
Well, Noble hops. Noble hops, right? Noble is like this at the top of the food chain, essentially. So all the non-noble hops are children of but know the main ones that have been around forever.
00:12:41
Speaker
At least that's how I understand it. I've never heard that description. I know that no... no yeah I wouldn't know. The noble hops that I'm... when I hear noble, those hops I'm familiar with are in Pilsners, Lagers... German and Czech. Yeah, German in check and Czech. I swear that was in like a ah Miller Lite or Bud commercial before they mentioned our noble hops or something along those lines.
00:13:05
Speaker
That sounds about right. yeah They're also less expensive. Might be why. Oh, the hop? Those are? Yeah, Noble Hop. They've been around. there There's no they're way less copyright or trademark or any that stuff.
00:13:19
Speaker
Pretty much everybody uses, I shouldn't say everybody, but as far as like big name or the big beers, they're using Noble Hops. Saas. Yeah. Pelseners. I don't remember what the, what was the French one that we What? Strusel Sprout. Strusel Sprout.
00:13:37
Speaker
Spallup. dot want to say Splat for everything. because It's fun to say splat. um But yeah, those that we've used that. You're never coming back on the show. You just did it. Get out of here, Mike. Glad there's no cameras rolling. That's what I was looking for. I'm out of here. How can I get out of being on the show?
00:13:55
Speaker
Good night, Mike. Thank you. But yeah, no ops. You can find it in... Most Pilsners, most lagers, as far as the big beers go, that's those are noble hops. That's the bitterness that you're gonna get. okay So I think that's what they're leaning more towards when that's the description for tetanek for what we're using.
00:14:12
Speaker
And I'm putting one full ounce for 60 minutes. And the bitterness is, as far as the style goes, seventeen point it's 15.2 IBUs. And that's actually high for a Dunkle Weiss beer.
00:14:26
Speaker
Not high, but you guys can see that. It's upper. It's it's past middle middle range right there. So our gravity, and our bitterness, and our color is a little higher than what an average Weiss beer is. And also, this this beer we're drinking has nothing to do with Dunkle Weisses.
00:14:41
Speaker
Not at all. This is Munich Dunkle. Yeah. Exactly. Completely different. Completely different. EJCP category. and Yes, which is why I'm looking forward to the next one, which is... i mean, I cannot pronounce any of that.
00:14:58
Speaker
And left wife.
00:15:04
Speaker
wouldn for a leave and she ah and left my wife at home um His wife's Jewish. But what's the... What's this though? It's Westberg Dunkel. What's that? Andex? No, no. Andex. Andex. Andex. Okay. No, Andex.
00:15:23
Speaker
think I think it's pronounced nine. Nine? Nine! No! I'm sorry. I don't mean to offend anybody. I'm just ignorant on the pronunciation. None of us know how to speak German.
00:15:35
Speaker
But that one, this one is an actual Dunkleweiss beer, which is what we're going with. I can call niece. ni Your niece knows German? Absolutely. We should have her on the show and the last one before, Jeff. Jesus. She's friggin' Colorado. She's the one who brought the beer were drinking earlier. Oh, that's right. It was a pale It was very followed on those German, too.
00:15:55
Speaker
Let's call him up. Hey, what is this? I'll send you a picture of a bottle. Please translate. Glass going down? I think it might be easier to call.
00:16:06
Speaker
Yeah, probably. as we're going as we're going through these beers, right now I am Borloffing. We just finished the Mass. Mass. We just finished Mass. Amen. Thank you. we just We're wrapping the Mass here. I'm Borloffing.
00:16:19
Speaker
Pouring everything back in before we get to the boil. The worst part is is I haven't even warmed up the sparge water because I was so focused on the God bless it podcast.
00:16:30
Speaker
So continue with the Weissbeard and open that guy up. Maybe we will. Maybe we won't. There's still more the anger. Anyone? Surely, surely.
00:16:43
Speaker
you Thank you.
00:16:46
Speaker
It's a nice color. Does it sound like I'm peeing in the background?
00:16:51
Speaker
It's better you sounding peeing than farting. The worst part is I am to have to edit this episode. You will. Because now we're to have fire That fire is going to be nice in the background.
00:17:04
Speaker
Yeah, it is.
00:17:09
Speaker
and toasty Yeah, that's that's gonna be a nice white noise here. Let's be quiet for second. Hey, when are you gonna get your backyard apartment going? I haven't seen yet.
00:17:22
Speaker
You were over the first time I lit it. I'm old, I forget. Yeah, that white noise is going to pick up.
00:17:33
Speaker
That's okay. That's the fire. what's effect The noise in the background that you can hear that it'll be slightly annoying you're wearing headphones. Don't wear headphones when you're listening to this episode. should be the precursor. um It's just the... I'm warming up the sparge water because I have to... It's darker than thought it was going
Beer Color and Misperceptions
00:17:51
Speaker
be. Go ahead and rinse the grains.
00:17:55
Speaker
This glass sucks.
00:17:59
Speaker
What is your smell? You got a little head. ah This is the white spirit dunkel. And the first one? Yoink. That was the lager version. yeah but Yeah, the Munich dunkel.
00:18:09
Speaker
But look at the color on this one. This is way This looks like copper. Yeah. This is way more red. not And actually what I'm draining right now... No where there is clear either.
00:18:21
Speaker
Look, you guys look at this, what I'm draining right now, yeah that is... Look at the color of that. Oh yeah. Wow. It's pretty dark and pretty rich looking, but once we get the sparge water in there, we're probably to get closer to what this is right now, which is... of reminds me of Is it a dirty glass?
00:18:40
Speaker
Probably. Fuck out of my house, Mike! It's... Yours is... Oh, no. I can't believe it. Look at that. It's a bow. Look at that. That's a significant color difference. Yeah. Holy cow. Yeah, that was funny.
00:18:56
Speaker
And his is nice and clean now. Oh, man. That, to me, that's why that's what I was expecting. So the first one we had was straight-up lager. That was good oh dar good. This is what I know a... This is supposed to have the fruity ester. yeah So I do want to go. We do want to have the higher temperature for fermenting.
00:19:13
Speaker
Because I think the yeast that we're using, K97 from Sapphire, is... The highest you should go is 75, 72, 75. So I'm to keep it upstairs and ferment there so we can get those.
00:19:28
Speaker
Because this has like a half-wise in flavor as far as the esters, banana, kind of clovey. And it's not as roasty as I thought it was going to be from how dark it is.
00:19:40
Speaker
Like not even like an amber, not even like a brown ale. I think this gets a lot of the flavor from caramel. Yeah. Rather than roasted. So and here's the thing. guess there is a, you know what? I'm i'm sorry. No, that's okay. But the sweet, there is, you know what? There is nice sweetness to it. Yeah, a caramely sweetness, the bready, toasty.
00:19:57
Speaker
This I like. But no, yeah, no burnt, no chocolate, no. Hey, that's what we're hoping for over here, beer that we're making tonight. See, but like what was going to say is flavor-wise, it's, to me, it's reminiscent of a maltier, like, like good Hefeweizen. Yeah. Yeah.
00:20:13
Speaker
And then when I was looking at the different Dunkles that they sell, good There were like heffedunkles and stuff like that. So I'm assuming it's probably something along the same line. Heffedunkle? That's what it's called. Interesting. I thought heff meant light.
00:20:27
Speaker
thought heff meant weight. Weiss. Oh, weiss. Weiss. My bad. Not a professional. We just do a podcast. Vax. Who needs him? Shut up, Jeff.
00:20:38
Speaker
Or no, Hellas is light. Oh, sorry. Hellas is light. It's a heffedweissbeardunkle. Hossel? That's... We used to do that, yeah.
00:20:48
Speaker
So what am I expecting? I haven't had this yet. So have you had like ah half a half of icing before? like it tip Like, what would you describe like the color of a half of icing? Those are like yellowish?
00:21:02
Speaker
Yeah, they're like orangish, goldish, yellowish. Oh, that was a seed. You'll get some like banana nodes. Straw color, yeah, straw color. Good one. Straw color. Straw color. Have you had Hacker's Shore before?
00:21:16
Speaker
Like clove flavor you'll get there? Yeah, clovey, banana. Akashore. Akashore is... I have a lot clove on my turkey. Jesus, man. You put it your turkey, you should put it on your ham. You're doing it wrong!
00:21:31
Speaker
You can do whatever you want. Can't do turkey wrong. Car coming by. Game off. Drugs? Editors? Yeah, we're making meth in my garage. But yeah, so you'll you'll get some maltiness, like a ripe banana flavor, some spicy clove.
00:21:47
Speaker
It definitely is. It's got a little bit more spice to it than the previous Yeah. It's funny because up front, the first taste I get is banana, and then the aftertaste is clove.
00:21:59
Speaker
I got the malt right up front. Really? Well, okay. Well, let's see. do type
00:22:05
Speaker
Let's see from Jeff. It's his first go at it. Yeah, malt, banana, clove. Yeah.
00:22:17
Speaker
I'm kind of... Yes? No, no. I'm surprised at how much lighter it feels.
00:22:29
Speaker
than what I expected. Yes, yes. Really good. that that The thing about darker beers, we've talked about that when we did the St. Patrick's Day episode of the Dry Air Stouts, is that people perceive that when you see a dark beer, is that it's going to be heavy and rich and thick like a loaf of bread. It's just because there's it's a darker beer does not mean and it's a heavier beer. They call that mouthfeel. Mouthfeel?
00:22:54
Speaker
now you right Wait a second, I have mouthfeel? Yeah, you have some mouthfeel right in there. Sounds like a problem. Yeah, so, I mean, that's kind of like the traditional way what people describe it as the mouthfeel.
Sweetness in Beers: Chewy and Pastry Stouts
00:23:10
Speaker
But again, that goes with, like, if it's real thin-bodied yeah or if it's...
00:23:14
Speaker
like I mean, from the color, you would expect something else. And I always get, like, when people say, like, oh, this stout is, like, chewy. It's like, you're not chewing anything. Like, what is... I don't get that. i mean A pastry stout, I do get the chewiness because it just feels so thick and it's sweet and it reminds you of something that... Like Hershey's syrup. Yeah, like something you'd be like...
00:23:35
Speaker
I'm going to chew this around in my mouth like a cake. Okay, sorry. If you think of it that way. That's how I think chewy. But I'm always like, every time I hear that, I'm like, no, you can't chew it. Just drink it.
00:23:46
Speaker
That lake effect that I had last night, I tried last night, that coconut whatever one. The coconut? or that was I guess I would kind of almost put that as chewy. It was almost there. Yeah, the bourbon. That literally was reminiscent of like, almost a Hershey syrup type consistency in my mouth. Gosh. Just like, you have it and it just, it was really sweet though, I thought too. That's the way I feel, and this is the 20th time I've mentioned Hubbard's Cave, their sweet stouts.
00:24:11
Speaker
Oh, yeah, yeah. Their pastry stouts are like, that's like syrup. Like, you can cook with those. It's so good. You'll probably get diabetes. But I do love those beers. On our next episode with Cooking with Hubbard's Cave. Hey, we've done the Bourbon County Pancakes. We've talked about those before, too. Dark cherry sauce.
00:24:28
Speaker
It does sound pretty good. I mean, you know, we need ideas, so that probably would be something that we would do in the near future. This isn't time of the time. Oh, you need know the time. Time everywhere. No, like how a far we're at.
00:24:42
Speaker
Oh, nice. 22. Yeah, we're good. yeah we're get um Is there a little bit more of that, this beer? Yeah. I really like this one. yeah If I had to choose... I think I like this one better than the first one. I do too. I kind of wish the first one that we did, the lager dunkle, was like ice cold. Not ice cold, but colder. That should have been colder. Yeah, that should have been much colder.
00:25:01
Speaker
I would like to actually get that beer and try it again separately. from you guys. I don't want to drink it with you guys. I thought them at Binnings. They're like three bucks that bottle. That's awesome because I know the one the link you sent me for the Hofbrau, right? yeah ho from The one that you have we're chilling in Jeff's refrigerator in his garage. Which one is that?
00:25:19
Speaker
The Hofbrau Gunkel. And I think that's a week. I think it's a week. It's probably more like this one. And it'll be ice cold. Ice colder. Much colder.
00:25:30
Speaker
Cool. That'll be interesting. Surely. Yeah, definitely, this is probably my favorite. Yes. As of right now, yeah I know we're not rating beers. First one, yes. Those were?
00:25:41
Speaker
Yeah. Ooh. What was that? the oh I do enjoy this one. I like the other one better. Really? Yeah. Really? Hmm. Why? The malt.
00:25:52
Speaker
This is malty, but the malt really stands out in the other one. Yeah, and I'm not saying I don't... By any means, I don't like the other one. it's not that i don't like other one. I had a good malty beer in a while, so this is my first...
00:26:05
Speaker
Your palate's looking for that. I will say this. Too many pale ales and IPAs. The more I'm drinking this, the less the banana is standing out and the more that like spicy clove, the aftertaste is standing out way way more.
00:26:20
Speaker
I like that. I hope we get that from this beer. If we end up with one or the other, that's fine. think we'll probably end up with more banana than anything. but Throw some cloves in there. You're supposed to that from the yeast. got it at hand from Thanksgiving. God damn it, Jeff. It's the turkey or is it the ham? You know what? I got the ham over there. We can take the clothes out. We get the little pictures. We'll pull them right out and throw them right in there. I got my turkey carcass in the freezer still.
00:26:48
Speaker
Stock, man. Turkey stock right there. Make that stock. It's easy. one of these And then brew it. Yeah, and then brew this turkey stock beer. Turkey stock? You plugged it. Hey, we can make oyster stouts.
00:26:59
Speaker
We can make turkey stock. Throw some turkey bone into the i did boil. I did message Brandon today and said, what if we made a New England black IPA? You can't see it. Mike's making a weird face.
00:27:11
Speaker
And I thought about it after I sent the message because black IPAs are more piney. They're not citrusy. yeah yeah But wouldn't mind doing a one-gallon batch just to try that out. That's a deep bitter black.
00:27:24
Speaker
Wouldn't even know. It just looks darker. That's pretty good idea. Up next on the 212 roundtable, a New england England Black IPA. new england have the Is there a New England Coffee IPA?
00:27:38
Speaker
I'm sure there is some. God, i don't know if I can do that. I like the coffee IPAs because the bitterness that I perceive from that is... More, uh... It's still dripping.
00:27:51
Speaker
What is... That's a beetle. Oh. Gross. Hey, beetle, get out of here. It's spider. Oh, yeah, we got giant spiders in here, so if we get bit, we might turn into Spider-Men this evening.
00:28:01
Speaker
I'm gonna end up Beetle-Man. Or just lame. Fall into the beard. That'd be okay. um Spider-Man. Yeah, with the coffee IPA, there's more... it's it's It's pioneer hops, I feel like, as as far as... I could be wrong. I've never really enjoyed coffee IPAs. Really? Yeah.
00:28:18
Speaker
I think I had one that was on nitro that was alright. I've had a couple good coffee IPAs I feel like that I enjoyed. But, yeah. It's a style that was there it's gone. Doesn't Glorious do one?
00:28:30
Speaker
Blacktop? Is that it? I think that's what it's called. now I'm going to check the Google machine. Google machine. 3000. Go!
00:28:40
Speaker
checking the tip of the water.
00:28:43
Speaker
really should have warmed this up a while ago. No, we're doing okay. Now, you can really hear the fire.
Trends and Changes in Beer Brewing
00:28:51
Speaker
It's really at 123.
00:28:56
Speaker
And? So it is a black IPA. I'm trying to see if it's a coffee IPA.
00:29:02
Speaker
No, I think that one's just actually a black IPA. It's not a coffee IPA. It's a black top? Yeah, black top. I thought it was a black mager. No, I know what you're thinking of. It's... The new Lair's Black Lager... that one is from... Oh, that's isn't that Snow Slush or something like that? It's, um...
00:29:19
Speaker
That beer took the first ever gold for Black IPAs. I remember when that was a thing too. Black IPAs? That was right when we first started brewing. was like year two of us brewing. And I was like, oh, everyone, we got to do this Black IPA. And we made one and we said, no, no we don't. no And everyone else pretty much at the same time said, no, we don't need to do this anymore. yeah Black IPAs, think they should make comeback.
00:29:42
Speaker
I wouldn't mind trying to download it and find one that's good. Put it back to where original was. What's it? Cascadian Dark Ale. You don't have to rebadge it with IPA. It's true. He's got a point. right. ah So we've got two beers down and one more to go. And I've got some... Well, we've got some work to do with the beer. So we're to ahead and take a break.
00:30:01
Speaker
We'll be right back. And we're back! There you go. Ah, so what are we in? Well, we're at the boil now. We're at the boil,
Mike's Departure and Continuing Conversation
00:30:08
Speaker
yeah. That's the noise you hear in the background. It is the... propane flame hitting the boil kettle.
00:30:15
Speaker
So, yes, there's more white noise on this. And also, um Mike, 212 member, and my brother-in-law had to leave. He had baby issues to take care of. He's a father a 19-month-old?
00:30:29
Speaker
No. He to take off, so he's got dad do what he's got to do, but we were happy that he was on this episode. He'll actually probably only listen now to the second half of the episode. We're little worried. Nah. But Jeff's still here. Hi, Jeff.
00:30:40
Speaker
Hi. Hi. Mike's just gonna get mad because we're gonna edit his voice to be really high-pitched the entire time. that's a great idea. Hey, this Mike! There he was! That was Mike!
00:30:51
Speaker
Was that Mike? That was. What are we drinking next, Brandon? So now we are drinking the Hofbrau, their Dunkle. So we basically decided all right that this is a lager, and it's kind of on par with the anger that we had.
00:31:05
Speaker
As far as color-wise, think it's pretty close to that. Light brown. This is lighter than the first one we had. yeah Much lighter, and it's clear. It's kind of like a...
00:31:19
Speaker
Amber brown. Yeah, I could see that. I like it. i like the color of it. smells good. It smells like a lager. little tinny because sending because we're pouring off the bottle like that. I'm taking a sip now.
00:31:37
Speaker
That's good. yeah I like this more than the first one, maybe because it was a little colder. Maybe that's what I was expecting from the first one, the first dunk ball. Yeah, but I... Yeah, but I... So, but ah to your point, I'm feeling the temperature is playing in here. Yeah.
00:31:51
Speaker
Because feel like you're... The first one was, it felt maltier, you know, and I guess and that's just because it wasn't coloid, I think. Yeah. I like the mouth feel on this.
00:32:03
Speaker
It's crisper. It's more refreshing if you had to choose a word. The carbonation's really nice on it, too. Just the kind of way it hits.
00:32:13
Speaker
Then, you know, same thing, like, none of that, you know, there's no bitter hoppiness at the end. Like, the spice is really mild on it. Yeah, it definitely does, it's definitely the opposite of the Weissbeard Dunkle that we had the last time. It doesn't have that banana flavor, it doesn't have that clove flavor.
00:32:31
Speaker
I like this. It doesn't have that mouthfeel. Yeah, it's, it's, this is just kind of a slightly sweeter, slightly, slightly maltier version of a, uh, your standard lager.
00:32:42
Speaker
That's kind what I'm getting from this. Yeah. I like this. I can drink this all Tastes a little bit smooth. Yeah, definitely smooth. Aftertaste. Yeah. Yes. Yeah, the aftertaste is slightly sweet. It's not super crazy as far as hops go, which is in line with the description you read in the beginning of the episode.
00:33:02
Speaker
Yeah, I like this. i guess yeah I think i think the the temperature has a lot more to do with my enjoyment of this beer than the first one. If the first one that we had was as cold as this, I think they'd be on par with each other.
00:33:16
Speaker
should some tomorrow. Just try it tomorrow. The house. That's a good idea. We'll just quick record. Throw it in here. Buy both of them. We've got some leftovers with a six pack. That's true, yeah, you're taking that home with you.
00:33:28
Speaker
We're going to drink that tomorrow. I'm going to Brandon's house tomorrow for dinner. no, it's in my garage. Yeah, I I'm taking that. It's locking the door. I'm locking just say i up Here, have a couple Trulies.
00:33:41
Speaker
Just because I took beer out of your fridge doesn't mean you get to keep the beer I put in your fridge. Really? Yeah, that's how that works. Um, but yeah, this was, this was kind of fun to, then i have no beer in my fridgeridge you've got so much beer in your fridge.
00:33:55
Speaker
That is a great, there was Coors Banquets that was getting ready to offer to everybody. No, no, no. Don't take those. I know. that it Don't take those. Oh, shit. Well, I'm not going to take anything from Sue. She's the best. But this was, I like that we, no, just a little bit chiller.
00:34:12
Speaker
Yeah. there' so It's cool. You know what? If you guys don't mind, umm um I know we have two bottles here. I'm gonna over to open a second one. cause Yeah. I kind of want, went to Jeff, I need your elytra again so I can pop this like a, cool like a cool kid does.
00:34:27
Speaker
See, and this is funny too, like when you know when I ever go Hopra House, this is what I i usually get, the dunkel. You know what, when the last time you and went to Hopra House? Mike's birthday, that's the last time we were there together. You know.
00:34:43
Speaker
the time comes to venture out and record something, Hawkebrow House would be great no to go and do. Do you want a little Brandon? Of course. We've got tasters here, so we're doing all right. Jeff, you want some more?
00:34:54
Speaker
I'm fine, thank you. well, there's some here. um What I was saying before was that I like the idea of... Brewing a style and then drinking a style at the same time, only because it's kind of nice to have that. And especially with this beer, we'll be able to come back to it and talk about it, whether it's a full episode or just, you know, a short conversation. What I would be interested in I'd like to have all four of us back. if it's just I mean, maybe it's just the three of us, it's Vine, or two of us. Jeff's around. Well, have the new one, yeah you know, that you're just making and have the samplings that...
00:35:27
Speaker
The second beer that It's not likely to get Mike back. yeah Probably not. It's kind of a big deal that Mike made it onto the episode tonight. Good for me. It was also a big deal, Jeff, that you were on tonight.
00:35:40
Speaker
That was a mistake. My wife locked me out of the house. I think I'm laughing at the same time. I had to go to Tony's garage. Gotta hang out here. This where I live tonight.
Future Plans and Special Episodes
00:35:52
Speaker
So this Weissbeard Dunkel, so since this is kind of true to the style that we're brewing, yeah I'd be interested in getting something like this again, too, when we do... i mean, they're a couple bucks a bottle, so perfect for doing a side-by-side. That could be...
00:36:10
Speaker
A special after the final four. It could be. So you've find an episode to record to include that. bad Yeah. whatever Or just do a pop-up episode. Pop-up episode. Nice. Are there any German-style brewers in the area? Authentic?
00:36:30
Speaker
Dovetail. You know, from... ah Yeah. Dovetail is the closest, as far as I know, Hoffrock. But as far as craft breweries go, Dovetail is the closest that I, Jesus, that I know to German-style brewing.
00:36:47
Speaker
I wonder, and I didn't, when I did a search, I didn't see if they did a Dunkle. I wonder if they actually do. No, was just curious about a family ancestors going back from, you know, immigrations and things like that find out.
00:37:01
Speaker
Well, and that would be interesting, too. You know, styles. I get it bussed up. like Like, I started reading a book years ago that I had. i think Well, you're you're a good history yeah for history guy. So there was history of brewing in Chicago when it was talking about, you know, all of the the original breweries and start you know that came in here. And there was a ton of guys from, like, Germany. I'm sure.
00:37:23
Speaker
You know, that's... a lot of the immigrants originally in Chicago were German. It's like Germans, the Italians and all that stuff, but like the Germans all opened up these breweries and I swear a lot of them, like if I go back in there, a lot of them had roots in like the original German breweries.
00:37:37
Speaker
you know, it's like, oh, it was their uncle's brewery or the dad's brewery and they came into the America to do their own thing and they started brewing here.
Chicago's Brewing History and Prohibition
00:37:44
Speaker
um I'd be curious to look up to see, you know,
00:37:49
Speaker
what those were. i mean Because at one point, I think when I was reading this book and like in just history in general, there was like over a thousand breweries in Chicago at one time. like It was an insane, maybe it wasn't a thousand, thousand but it was an insane amount of breweries. like Everyone was brewing at the time, and then Prohibition hit, and then like that just whole industry tanked, obviously.
00:38:10
Speaker
So, I think Tony's dying. There's something to look into. Yeah. I mean, i would ah I remember I read half of that book, and then i forgot what happened. get i was point I'm definitely not dying. I'm trying to get rid of the hiccups that I have from this.
00:38:23
Speaker
And I was checking the temperature of the boil, which we're almost at full boil, but... Yeah, so I'm going to pick either pick that book up, yeah if I still have it, I have it somewhere, I'm going finish reading that. Otherwise, if you have a library card, go to your local library. I think they have it.
00:38:38
Speaker
And if you actually have, if you have, this is something for people, if you have like an e-reader, like a Kindle or a Nook, or like even have the like the Kindle app on an iPad... You can get books for free. You can get those electronic books from the library and they'll just deliver them to you.
00:38:53
Speaker
Same thing with, like, I found out you can audiobooks. Get audiobooks from the library and everything like that. There's an app for that where you just sign up and get all that stuff. Tony, you're okay? I'm okay. I have hiccups. You look really, really funky. I'm trying to get rid of the hiccups because as you guys are talking...
00:39:10
Speaker
Excuse me, I have an air compressor in my garage. I can get it up to 200, you know. 200 PSI? Yeah, stick it in your asshole and just get rid of everything. I don't end that i think that's the route we want to go. don't want everything to get out.
00:39:25
Speaker
i don't want edit Obviously, it's not going out one way. I don't know want everything my butt coming out. Sitting around licking, licking, licking butts, looking for hiccups on a podcast. I'm like, oh, there's one.
00:39:37
Speaker
There's one. Yeah. I'm not going to do that. I can't. I was trying to hold my breath when i was checking the temperature and and relaxing my diaphragm, which apparently is supposed to help, but it's so rare.
00:39:50
Speaker
It's so rare that I get hiccups when I'm having beers.
Brewing Process: Boiling Stage
00:39:54
Speaker
Yeah, I usually only get them if I've had a lot of beer. have not had a lot of beer. No. I've actually had the opposite. For all the beers that we've had last last episode for the Oktoberfest, this pales a comparison.
00:40:06
Speaker
So sorry for the hiccups, everybody. It's okay. It's a rectum thing. just going puke everywhere. So, yeah, so now we just got to do a bunch of stuff that makes Tony talk. um So what's the ABV that we're shooting for on this?
00:40:19
Speaker
All right. Let's bust out the old Beersmith 3000. That's not a thing.
00:40:26
Speaker
We are looking at... Oh, man, i can't believe going make me talk while I'm doing this. Find the number and say, oh, it's this. Read the number, Jeff. This is what it is. Yeah, you know what, Jeff? I'm going to have you read it because... Oh, God, there we go.
00:40:41
Speaker
There it is. That's the ABV. Oh, the Duckel-Weismar, all grain, 5.5, yeah, abbreviated 509. That's ABV, not abbreviated, but yeah.
00:40:52
Speaker
That's the alcohol by volume. Maybe I should just read this. Thank you. The original gravity is going to be 1.052, final gravity 1.013. If everything goes well, IBUs 15.2, color 20.2 SRMs.
00:41:05
Speaker
color twenty point two srm And that's what we're shooting for. So we're about to hit the boil, and once once the boil starts, I'm putting in an ounce, or we're putting an ounce of tetning hops.
00:41:17
Speaker
Is that all that goes in? That's it. Because it's not a super bitter beer, and tetning... is a noble hop or like a noble hop. The technique might be a noble hop. I'm not. It's general hop. It's just a general hop.
00:41:31
Speaker
It's not super spicy, not super floral, not super citrusy. the noises i make yeah The noises I make afterwards, by the way, aren't really what happens when I hiccup.
00:41:42
Speaker
I'm glad it's coming out of your mouth instead your butt. I mean, wouldn't be the first time I farted on a podcast. Oh, God almighty. Why you sticky? Mild and pleasant with balanced, earthy, herbal, and floral aroma overtones.
00:41:57
Speaker
oh Like I said, typical beer styles, Belgian style ales, alt beers, Helles, Lager, Lambix, Boulsch, Pilsner, and Bisons. There you go. yeah So with this this falls under the category of the ah Bison? Yeah, the Bison, yeah.
00:42:14
Speaker
So that's what we're going to do. And actually, I'm going to check the temp ranking now. And I'm pretty sure we're up to boil. Oh, yeah, rip boil. Oh, my God. Oh my god!
00:42:26
Speaker
So Brandon... Oh, i love that smell. Yeah. If you could do me a favor, is there any way you can open that? Uh, package post.
00:42:38
Speaker
yeah with my
00:42:43
Speaker
united have scissors out here there's a not coin what you Socks. There it is. That knife right there. That utility.
00:42:57
Speaker
Oh. Is this car sand? Yep. Did you spray the bag? Oh, no. Yeah. Good idea. So I got some editing to do for the second half. That's good.
00:43:11
Speaker
Yeah, first part went too easy for you. It was going up. So I just bumped it over. All right, so we're opening up the hops right now and getting ready to drop those bad boys Actually, before we drop it in, because had to, don't cut your thumb. Since I, yeah go ahead and open it up. But we had to turn off the boil because since we're recording,
00:43:33
Speaker
Well, we let the boil go up and it almost started overflowing. You stopped it, but I want everyone to take a smell and say what they think about it or give descriptor. Good thing you actually look. Yeah. Ooh.
00:43:47
Speaker
This is a smelling. Oh, wait second. Yeah. Jeff always says double sniff.
00:43:54
Speaker
Ooh. Wow. I smell lemon. Yes. Yeah. I was just going to say that. little citrus in there. Yeah. Floral and citrus. Yay for us!
00:44:06
Speaker
We got that going for us. Alright, one ounce of hops. Yeah, it almost had that like when a lemon head type scent. Yeah, yeah, yeah. Good call. Alright, so hops have been added.
00:44:19
Speaker
Flaming back up. Tony's got yeah hiccups still? Yep, Tony's got the hiccups. Jeff's doing the stir-o-matic of the hops. Stir-o-matic is Jeff's arm.
00:44:33
Speaker
All right. I apologize for the hiccups, everybody. We lube Jeff's arm with alcohol and then it moves. That's how it works. um Yeah, i think this was a good episode. Again, Mike, thank you for being on it. Yeah. Jeffrey.
00:44:48
Speaker
You made it before the 20th episode. We'll probably see again. I appreciate the invitation. And we learned a new way to spell your name, so we got that. Jeffrey. Can tell a story? Yeah, you know what? Actually, why don't you? Because got hiccups. You got to get close to the mic, though. Go ahead. You got to tell it to the mic. It's a little story.
Gertrude's Whimsical Story and Episode Wrap-up
00:45:04
Speaker
Speaking of the old German bears and things like that brings me to the star of the little German and girl, Gertrude. She was just a little girl. She was only like this big.
00:45:17
Speaker
Say how small she is. Very small. Yes? And she go to school. do to- do And the teacher would say, Gertrude, you have good day.
00:45:29
Speaker
You're good girl in class. Go home. Be good. And Gertrude would go home. did do do you do The next day, Gertrude comes back, and she's this big.
00:45:41
Speaker
did you didnt The teacher says, Gertrude, what happened to you?
00:45:51
Speaker
ate my little brother. Oh, says the teacher. Well, you be a good girl and have a nice day, come home, study.
00:46:02
Speaker
And Gertrude goes home. The next day, Gertrude comes back to school. Doot, doot, doot, doot, doot.
00:46:14
Speaker
Teacher says,
00:46:18
Speaker
Gertrude! What happened?
00:46:27
Speaker
I ate my big sister. Teacher says, well, you take care yourself. You go home. Have a good day. see you tomorrow.
00:46:38
Speaker
And Gertrude goes home.
00:46:44
Speaker
The next day Gertrude comes to school. um bomb bomb bomb bob bomb bob bomb um but The teacher says, Gertrude, you're so big!
00:46:59
Speaker
What happened to you? I ate my big brother. Okay. I said, teacher, you go home, have good day, study, see you tomorrow.
00:47:12
Speaker
And Gertrude goes home. Boom, boom, boom, boom, boom. The next day, Gertrude comes to school.
00:47:24
Speaker
Teacher says, what happened, Gertrude? What happened? I burped. She's real small.
00:47:35
Speaker
to The end. That was pretty great. I had to be in the alley for all that because of the hiccups. Thanks for making me have to edit something. fortunate That was pretty good.
00:47:47
Speaker
I like that. Thank you. I was like, at the beginning, I'm like, is this an actual story? of the kustis gerrude I'm like, nope. This is where it's going. This is where it's going. Jeff, thank you so much, as always, for being on the show. Appreciate it Pleasure having you, Jeff.
00:48:01
Speaker
You're always welcome, and thank you for being my assistant brewer always. You somebody's got to clean up. That's true. You have a lot of work to do. Pace sucks, but, know, I'm learning a little bit.
00:48:12
Speaker
No, you're learning a lot. Brandon, always a pleasure. Cheers. And happy birthday to you. Thank you. Oh, that's right. Happy birthday. birthday Thank you, sir. And, again, thanks for listening to the 212 Roundtable.
00:48:23
Speaker
We're still in the boil here. We're not going to. dragged us out for another hour. um We're going to wrap this up and we will discuss this beer in comparison with the other Dunkelweiss beers that we had tonight. yeah my god.
00:48:37
Speaker
So bad. yeah We'll be back in a future episode and kind of discussing all this once again. but thanks you Thanks again for joining us and we'll catch you guys on the next podcast. Bye!
00:48:50
Speaker
Oh no, where's the stop button? Son a bitch.