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Episode 19 - Winter Beers
124 Plays6 years ago
On this episode we officially launch the new podcast while drinking winter beers! And yes, we are not getting rid of the past episodes.
Intro and Outro music provided by Fluid Minds. You can find them on iTunes, Spotify and Bandcamp
www.fluidmindsmusic.com
The break music was provided by Counterfeit Money Machine with their song "Hipster Bars". You can find them on Facebook.
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Transcript
Introduction and Podcast Evolution
00:00:03
Speaker
listening to The Malting Hour with Brandon and Tony. You can find the podcast on Apple Podcasts, Google Podcasts, Spotify, and SoundCloud. You can find us on Instagram and Facebook by searching The Malting Hour. And coming soon, TheMaltingHour.com. Now, onto the show.
00:00:40
Speaker
editor's note Tony brought that back
00:00:50
Speaker
Welcome to our new podcast. This is The Malting Hour. So if this is your first time joining us, thank you. If you listen to past episodes that we have, they're all going to reference the 212 Roundtable. They all referenced that because that was the original name. Yeah, and now we got something new here, which is The Malting Hour.
00:01:09
Speaker
cameras set up so you can see where we're doing this, some of our fancy microphones, and as always, beers in front of us. Yeah, so the idea behind this is we're going to continue to try to just have conversations like we normally do, talking about the beer, kind of throwing in our random stupid jokes in there as we kind of go along.
Video Setup and Production Team
00:01:27
Speaker
But again, the video is just another aspect that's layered on top of this. So we're excited that we actually have this now, and we're going to be doing this.
00:01:35
Speaker
In my mind, though, I'm thinking about every single move I'm making. I just scratched my hand. When I go back and watch the video, I'm going to go... judging myself. Well, they can edit that out. Do you edit out scratching my hand? Well, they can zoom in and pan away or whatever, dude. You don't ever have to zoom in on my face. And you're not going to always have somebody over there to talk to. Hey, can you do this?
00:01:55
Speaker
We'll just throw it. We'll throw it to our production company in Atlanta, which is where Big Day and New Dawn Media is at, which is family. It's my sister and my brother-in-law. So we're really excited to be doing this with them and adding another element to what we already had as a show.
Exploring Winter Beers
00:02:12
Speaker
And with that being our first, with this being our first show, it being about beer, we're going to tackle winter beers, not Christmas beers.
00:02:21
Speaker
Winter style beers. We do have a Christmas show planned. We're going to be doing that. I'm looking forward to that. We talked about that in the last episode, kind of what we had in the works. We just need to find the time to do stuff. Yeah, well, the pipeworks went on. I don't know if that necessarily, well, it's more of a fall style, that one. So it's a stout. Yeah. And I put stouts in winter category. I mean, I personally will drink stouts all the year long.
00:02:50
Speaker
I would say fall through early spring for me is what I'm saying. Oh, OK. And the whole campfire s'more thing, that kind of gave me the whole like, it was 53 degrees today. You could have had s'mores if you wanted.
00:03:04
Speaker
Can we take this outside? But the three styles that we chose for today is, well, I'll go through the beers. Sam Adams, what is it? Holiday Porter? Yeah. Sam Adams Holiday Porter, we got through their mix pack. I love the mix pack, by the way. There's actually some Christmas beers in there that we're going to talk about on the Christmas episode, but I don't want to break those out either. The other one, yeah, I know. I'm really excited.
00:03:29
Speaker
The other one is, am I right about this? Yes, Kahootz, what is it, Amen Barley Wine Ale. It's barrel aged, so there's a lot going on there, and we'll explain. What's the EGB on that one? It's 11. That's the highest amount of alcohol tonight, which is great. And the last one from Brandon Seller, we're having Pipeworks, S'more Money, S'more Problems, which is a stout brewed with graham crackers, cocoa nibs, vanilla, and natural flavor. And that natural flavor I think is love.
00:03:57
Speaker
I'd be curious, does it say what year it is on the bottle? Let's check. Does it say on the bottle? Copyright 2015, but I'm not sure when that had happened. So I'm gonna go with 2015. Yeah.
Winter Tales: Chicago vs. Atlanta
00:04:12
Speaker
So winter, we get cold, at least here in Chicago, and around most parts of the United States. Unless you're in Atlanta. Unless you're in Atlanta, where 53 apparently is cold for them. Now, when I lived in Atlanta, the coldest it got was probably in the 40s. There was flurries one time. They closed schools in high school.
00:04:29
Speaker
They closed down my school because of the threat of snow, because there's no salt trucks. There's no snow plows and salt trucks, except for I think in this like downtown. And I don't know if I talked about this in any other episode. Like my old company that it worked for, their IT was in Atlanta. And again, I remember they would talk about snow happening tomorrow. And then we'd get the email right away like, everything in Norcross was closed. It's like, really?
00:04:55
Speaker
Great. Yeah, that's just the threat of Snowden. Now the ice storms, we were talking about this earlier with them. And by the way, I hate North Cross for you Atlanta people because, yeah, because then you can go to the corner of Peachtree and Peachtree and go fuck yourself because you don't know where you are.
00:05:10
Speaker
And that is the Atlanta rant with Brandon Winnicher. That's the only reason I hate a Norcross. I remember Norcross. I had to meet somebody at a bar once and they said, it's a Norcross in Norcross. And I was like, or no, not Norcross, like Peachtree and Peachtree. And I was like, dude, really? They're like, Peachtree Industrial and Peachtree Parkway. I'm like, oh, because I know the difference.
00:05:31
Speaker
Anyway, well, yeah. You guys live in North Crossroads. That's hilarious. So around wintertime, we've talked so much about
Sam Adams Mix Pack Review
00:05:42
Speaker
Good sounds perfect County. Yes, and that's where my mind normally goes for this time of year because when it's released from Black Friday Thanksgiving Christmas but around this time also other breweries release other beers and styles become More featured such as porters barley wines. There's winter warmers Stouts obviously a big one. Yeah, what else am I missing there? There's any other winter beers that you can think of? Oh
00:06:07
Speaker
You know a lot of people like spiced brown ales or get spiced ales. Yeah, brown ales. Well, brown ale also falls into autumn beers, which we didn't get a chance to do. We kind of missed the boat on that one. We were going to do Thanksgiving beers on this, except by the time this comes out, Thanksgiving has already come and gone. So here we are in December. And what are you going to do? Let's start off with Sam Adams' holiday porter. Let's do it. I've never had it before. I'm going to let you. You want to open that up? I'm letting you do it.
00:06:33
Speaker
You open it up when we weren't doing it before. So we've never had this before. And for those who don't know, a porter is, well, how do you describe a porter? We've talked about porters before. But a porter really is a stout, but not a stout. It's really up for interpretation, I guess. A porter is almost like a lighter version of a stout, as you can see. Well, I don't know if you can see. It's more brown than it is black. Take this one and then give me your glass. Oh, that's smart. Look at you.
00:07:03
Speaker
I gave it a coaster, too. Because I gave you mine. I know. And I don't know if you can see it through the light. But it's almost like a brown.
00:07:12
Speaker
but it used some of the similar malts that you find in a stout. So there'll be some roasty malts. I'm not sure what they used here in the Sam Adams holiday porter. In fact, what is this sand back there? Let me read it for you kids. Holiday porter, dark and robust, a flavorful beer with rich malt complexity and a robust finish. Deep roasted malts compliment the generous portions of traditional English ale hops and Bavarian noble hops to create an exceptional and delicious winter brew.
00:07:45
Speaker
No! Oh, alright, that's mine. That's mine. Smells like beer.
00:07:52
Speaker
This reminds me of the first beer I ever brewed, which was like my Christmas ale. OK. Just the spices. Because when I smell this, it kind of reminds me of like your Pip-Boy porter. Oh, yeah. I don't really get the... It's not like... Those spices that are in there. It's a little spicy. Are there spices in here? Whatever's in there is... I don't know. Maybe there isn't anything in there. It's just called a holiday porter.
00:08:18
Speaker
You just took a porter and fucking put a Christmas little holiday over there. It's really good. I would say ABB on this. ABB on this is 5.8%. It's 40 IBUs. So it's kind of hoppy for, although, I guess you should have my research on porters. I don't know what that, because with big stouts, imperial stouts, or sweet stouts, you always up the IBUs because it's going to be sweet. So you balance it out with the bitterness of hops. Now with this, it's not very sweet.
00:08:48
Speaker
It kind of reminds me of, I think, what did I compare?
00:08:52
Speaker
Something else like tea. Remember when I was, oh, I was talking to you, JT. Sorry to JT, my brother-in-law. I was drinking Fishmas, the Christmas ale from Fishman. Fishmas, right? From Revolution? Yeah, what did I say? Fishman. You said the Christmas ale from Fishman's. I have Fishman's on my brain. Fishmas from Revolution. That kinda has the holiday spice, but it also reminds me of herbal tea.
00:09:22
Speaker
if that makes any sense. Yes. Like the bitterness from it. I think that comes from the hops. I think I've described that before, even when I had Rosa from them. But anyways, it's kind of has that flavor to it. There's a little roastiness to it, kind of malt. That's what I'm getting mostly is the roast and the malt. It's not, you know. The aftertaste in my mouth is kind of like coffee.
00:09:41
Speaker
but lighter, like I just had a light. Yeah, I think I was just searching for some like holiday spice, like clove or cinnamon or something. Because I said holiday spice. Yeah, but it's just completely lacking that. The more I take sips of it though, the more I get like the coffee roasting to it. Yes. And you can even smell it more in the glass. I really like it. I think
Porters and Holiday Spices
00:10:00
Speaker
it's tasty brew. I mean, I would definitely go back for this one. I've got one more at home. I can share it. I'll bring it on the Christmas episode.
00:10:07
Speaker
Talk about it as a Christmas beer. Hey, so there's the holiday porter. Clearly a Christmas beer, thanks to the word holiday. Yeah, but I mean, that kind of blows my mind, though. I mean, it doesn't really blow my mind. But it's just curious to think that they don't do any type of spice to it. Like, it's just a porter. So not to spoil anything, but so I bought the, as I say, I bought the Christmas pack, the holiday pack.
00:10:29
Speaker
I had the spice winter lager again. I checked it on untapped a while ago. I think I gave it like four points. I tried it again a couple of nights ago and there's no spice to it at all. It was just kind of like a lager. It was kind of like just a lighter version of Sam Adams Boston lager. So I was kind of disappointed with that. That is disappointing. I did jump the gun and have an old Fezziwig though.
00:10:55
Speaker
I know, I know. I was telling JT this as well that when I originally had Old Fessy Wig many moons ago, it used to be my least favorite of the... When I had the old logo on it with the guy on there and Old Fessy Wig was written in... Old English. Yeah, Old English. It was a bottle of O.E. really when I was drinking. I used to hate Old Fessy Wig. It was the last beer I would drink and then it became the beer that I saved to drink.
00:11:18
Speaker
because I really came to like it a lot. I'm not even sure what kind of beard it is. I didn't check it out, but Old Fazewig is delicious. So I had one of those and that has cinnamon in it. For those of you listening at home, that's my sister who can't control her sneezing. Editor's note, Dawn's fired.
00:11:34
Speaker
Have it at 837 PM. Bless you by the way. That had a holiday spice up. So I was kind of, I don't know, I feel like certain beers or certain brewers kind of back off the spice or are very limited to it.
00:11:49
Speaker
to not put people off. Yes. Because I mean, like. You get a Bronner audience that way. Oh yeah, definitely. I mean, well, so Sam and Adam's Boston Loggers in it. Sam and Adam's 76 is in it. So those two right away are basically loggers. So the winter loggers in there too, didn't get a whole lot of spice. Old Fezziwig has spice. This is in there, the Porter, which is good. Yeah. The other beer that's in there that I'm going to save for Christmas, the Christmas episode is the Chocolate Bock.
00:12:14
Speaker
The chocolate box has always been good. I don't think I've had that. Really? Yeah. I don't even think I've had old Fessy Wig and I think about it. Really? It's quite possible. Well, I guess I'll save those boots for Christmas. I'm a big fan of this one. Now, the more I drank it, the more I liked it. Yeah, so I liked it. But again, I was just slightly disappointed that it is just a standard order. Porter. And there's nothing holiday about it. But I guess that's what that also makes it good. Well, now say it, I feel like then like throwing it is like in a like holidays, winter.
00:12:44
Speaker
Do they have another standard porter? Not that I'm aware of. If they did, I'd be curious to try it because you said the spiced lager or the winter lager tastes similar to just the regular lager. I know they used to have a Baltic porter, which is I believe a lager version of a porter, so it's cold fermented and then... Yeah, fancy.
00:13:08
Speaker
Which is very good. I had that very early on. I think I've had it at the
Brewing Stories and Personal Connections
00:13:11
Speaker
Great Lakes Brewfest as well. Probably. They have everything there. Yeah. It's a great place. Wish we can go back there and serve our beer. Someday. Someday, Wisconsin. Someday. Someday. All right. What do you want to do next? We've got the next two are for hiring alcohol.
00:13:28
Speaker
Yeah, but I feel for the palette. I'm feeling like for the palette. So we'll go with the, he's pointing to the Kahoots Barley one. So where is Kahoots? They're here in Illinois. They're here in Illinois. I don't know where in Illinois, though. I think they're in Illinois. Oh yeah, they're out. Please tell me they're in Illinois. Yeah, so they're actually Kahoots contract brews with 1090 brewing out in Zion, Illinois. Ah, Zion.
00:13:54
Speaker
Probably next to the old nuclear power plant right there. Perfect. This is a great nuclear atomic beer. It's called Amen Bali wine. And I actually got this before fishmen closed their bottle shop. This was one of the last purchases I made from them. So I was pretty excited to get this. I have no idea how it tastes. I have no idea how it's going to be, but oh my God.
00:14:15
Speaker
Look at that. It's like caramel. It looks like you're pouring caramel sauce into a glass. Nice head on it, too. Thank you, sir. Just by the smell of it, this would be something I would think cooking with would probably be a good thing. Yeah, for all the times we've mentioned beers that would be good for cooking, we really need to do a beer and food episode, which we're planning on doing just in workout.
00:14:44
Speaker
Well, in the summer, we can do a grilling episode. Ooh, cool. We did a good job. We do a good job grilling together. Brandon actually is the grill master between the two of us. He can grill up mean wings. And what do we have those burgers, remember? The Mariano burgers? Yeah. Oh, man. Is that just cheese in there? Yeah, it was the girls had book club. And we had, like, dude's day. Oh, we had jalapeno poppers. Yes. Do the bacon wrapped jalapeno poppers. And they burnt my mouth for, like, five hours. Oh, it was so good. It was good. Under the beer.
00:15:13
Speaker
We didn't brew that day.
Kahootz Amen Barley Wine Review
00:15:15
Speaker
No. We just hung out. Oh my god. That smells like a Braille age barley wine. And I love that smell. Yeah. Those who don't know, a barley wine really is just a... wine is higher in alcohol. And so...
00:15:31
Speaker
Technically, that's all a barley wine is, is just a higher alcohol beer. I don't know, that's a good thing. It's got a little kick to it. Yeah, it's just a higher alcohol beer, basically. You can... Oh, go ahead. No, go ahead. No, you go. No, you go. Well, I was going to say, you can definitely taste the barrel on the back of that. Oh, good. And most barley wines use, like, caramel malts. And then normally, this color, brownish. This looks pretty murky. Maybe it's because I shook it up because I drove it over here. But it smells like bourbon.
00:15:59
Speaker
Kind of sweet. We'll see what it says in the back of the bottle.
00:16:03
Speaker
Amen barley wine ale, barely aged. 93 IDUs. It's so good. Compared to the other one. Yeah. Because again, barley, the larger grain bill, so it's going to be super sweet. So they had to boost up those sounds. Amen hallelujah. No, this isn't a gospel worship. This is a one of a kind barley wine ale that combines the best of the new world and the old world into one delicious beer.
00:16:29
Speaker
with a uniquely flavored English base malt, coupled with American hops and yeast. We're putting a new twist on an old style. Old style? Can we get an amen? This is barely old style. What? Finally. What is it? What do they say about the crazing for old style? Oh, God damn it.
00:16:50
Speaker
I don't think that's enough. The weird crazy happens in all beers, old style. Yeah. We know. Oh, wasn't it something crazy? I don't know. Whatever. What's your first impression of this beer? So I've never had anything from Kahoots either, by the way. I don't think I have either.
00:17:08
Speaker
I'm definitely it's like a strong caramel like maltiness that's coming off the bat and then that barrel like it's got a good punch to it. I like I'm not sure why I had low expectations for this. I think maybe it's because I and that's and that's nothing against goods or anything. I just I don't know why but the fact that the bottle was sitting there like so when Fishman was closing their bottle shop, they had a sale.
00:17:31
Speaker
on all bottles and a certain percentage off, we'll use cash or credit. And there was a couple of these sitting there while all these other stouts and everything were being sold. And I saw it, I'm like, I'll buy this, it's still sitting there. And I was waiting for the right time to open it up. I'm glad I didn't, I'm glad I second guessed myself and I didn't open this and be like, who knows how this would be, nobody bought it and poured it. And if I try to drink this myself,
00:18:01
Speaker
It's it's really good. I really like it. There's almost I Think 11 on this guy. Yeah 11.1. Oh, yeah, just just just over 11 really just over 11 really It's uh, there's almost a banana flavor in this one, too. Yes
00:18:16
Speaker
which the wheat wine, which again is Alma, we talked about this on the post-prop episode, that the wheat wine had the banana-y flavor and I don't know if that's from the yeast, I'm assuming it's probably from the yeast, but who knows, but it still has that
00:18:32
Speaker
that familiar flavor that we got. Yeah. High alcohol, non stout. So this always like these barley wines always, um, I kind of look, go back to, um, like half a visons and that flavor profile with the banana and the caramel and stuff that I want on like a good half of ice and like a good, like thick one, I'm getting off this. Yeah. Yeah. Well, remember we tried to do our half where we try to get the bubble gum flavor.
00:18:57
Speaker
Yeah. Oh, bubblegum, too. Banana and bubblegum are like two big ones. And it's in the yeast from what I read. Yeah. And the temperature that you fermented it. So different temperatures that you ferment these beers at using the different styles of yeast, you will end up getting different flavors. And also, my sister enjoys Coca-Cola. Can't tell if you can hear that sound, but we did. By the way, do you guys want to try some of this? Absolutely. OK. Do you have little taster glasses?
00:19:24
Speaker
So for those of you just listening, and if you're watching this, you're going to see it happen. For those of you listening, we do have my brother-in-law, JT. Brandon called another bar like he does in every episode. And my sister, Don, here. And we totally drank the porter without offering any of it to you guys. Sorry. I don't know. I'm not sure if it's a style you might. I don't know what style you're in. I don't know. We're still learning each other's styles.
00:19:51
Speaker
So, do you guys have an understanding of what a barley wine is? By me explaining it? What's that? I don't know what barley is. What is barley, JT? It's something you put in soup. It tastes great with steak. I'm gonna bring it. I'll bring it. Don't worry, I was still talking. The microphone in front of me was meant for Brandon to come back. Brandon, give me a sec.
00:20:18
Speaker
So if you guys want more, there's still some more. Oh, by the way, there will be no longer be any kissing on this podcast, as it is now the molting hour. What do you think of it? Wow. Is there a lot going on there? Yeah. So do you understand the flavors that we were talking about? No. Like banana and barrel and sediment there. Banana barrel. Little caramel. Caramel-y. Barley wines are great. And it's good for this time of year, especially if you're living in a cold area.
00:20:45
Speaker
This probably could have been a little warmer, almost, as the warmer these types of beers, and all beers, you'll get a different flavor from. But a beer like this in barrel-aged style, it's the warmer they get, the more the different characteristics will come out. I have to stop burping. Yeah, especially in the barrel-aged beers, you'll get more of the oak from the barrel. You'll get more of whatever that barrel was. It was a bourbon barrel or a wine barrel. Yeah. That tends to come out more the warmer the beer is.
00:21:11
Speaker
and it's 11% so yeah and actually it's when you were like there's a kick to it the first if I took there was yeah it fades that kick is gone now yeah it's like sweet goodness yeah
00:21:26
Speaker
Banana? We said banana. Coke? Carmel. Yeah, you did drink some Coke-Cola. She's from Atlanta now, so Coke City. Not no trashy Coke. I'm surprised that I like it. I'm surprised you like it, too. I thought maybe you weren't going to like this. I couldn't drink it. Like, I couldn't drink a full glass of this, but it's not bad. How could I? Pedestrian. By the way, my sister is super pedestrian, apparently. So in colder weather,
00:21:56
Speaker
this is like it's a thing of it like a warming thing you know it's like if you were to sip yeah if you were sipping like whiskey or bourbon or nice glass of scotch scotch scotch scotch scotch scotch scotch or buffalo trace which we're taking a shot of after the last episode i followed through on what i said i was going to do um
00:22:17
Speaker
Yeah, that's kind of the idea. It's a good beer that if I did have this by myself, I would probably sip on this for a good like three hours. Yeah. Which is nice. Which is a nice thing to do with these beers.
Barley Wine in Cooking
00:22:31
Speaker
And I'm glad that these bigger beers, a lot of breweries have kind of stopped doing these larger formats and most of these barrel aged beers or these bigger beers are now 12 ounce.
00:22:43
Speaker
Editor's note, we're waiting for the plane, which I don't think I'm gonna edit out of the audio. Editor's note, not editing it out. I'm really glad that brewery's ha- God dammit Brandon. Bring it back, bring it back, here we go.
00:23:05
Speaker
I'm really glad that breweries have taken a step back from doing larger format bottles with like the 22 ounce bottles and the bombers and have gone to about 12 ounce bottles for these bigger beers because now you know with revolution they used to do the
00:23:24
Speaker
The bottle's back there. Yeah. But you know, that bottle would go into a box like this, and now this particular beer, the Death Star Imperial Stout, now comes in four packs for about $3 or $4 more. Those are 12 ounce cans, right? 12 ounce cans and $3 or $4 more, and you're getting double and more than double what you would get when you used to buy these bottles.
00:23:47
Speaker
which is awesome. And then now, you know, if I want, I can have a can to myself or you and I can split a can and be responsible.
00:23:55
Speaker
or if Shalonda can come back and we can just drink another one of those. Yeah, of course. Or the 16 ounce kids, popular too. Yeah. Well, what's the size of the Lake Effect bottles, the barely aged stuff? Is that 16.9? Is that a pint? Yeah, eventually we'll have some of those on soon. Always got barely aged beers in there.
00:24:17
Speaker
But there are two of them. Yeah. Well, I'm thinking that they also, all the Bareley's beer is that lake effect. Lake effect is here in Chicago, not far from... Yeah, if we have them on, maybe Clint will bring somebody. Clint, hey Clint. Now's your time to shine, buddy. Literally, there are bright lights everywhere, making us look beautiful. They can do the same for you. Actually, one light. Well, your overhand lights are so good. Yeah. Well, bring it to the brewery where it's loud, and normally people have to make up for the sound. And I'll make a throat clearing.
00:24:46
Speaker
Overall, I will say that the Kahootz Amen Barleywine, Barely Each Barleywine, is really good. And I really regret not grabbing another one when it was there. But I do see random Kahootz bottles around, so I will...
00:25:02
Speaker
I would assume that you can get it at Vinnie's. Like, it'd be crazy to get. Oh, for sure. I don't know. But I would definitely, I'd buy that again. Yeah. Seriously. That's really good. Bar of the wines are up there for one of my favorite big styles. And the barrel-aged-ness of it.
00:25:17
Speaker
Yeah, that helps. And that's the other fun thing about Broadway wines is that you don't actually necessarily have to barrel age them. Broadway wines themselves are really delicious.
New Video Format Possibilities
00:25:26
Speaker
And you brought up cooking, and I think a Broadway wine would be good to reduce and almost make a syrup. Yeah. We really do need to do a cooking episode where it's good. Blend that in with some maple syrup.
00:25:38
Speaker
Just drink it with the straw syrup. Pour it all over. Bathe in it. Is that where we can have a split scene with me and Tony or porn maple syrup all over our bodies? No, that's not happening. I think we should. I do have a shower down here. Let's light up that room. I'll pass on that. Your shower is one of the few showers in my friend's houses that I've taken a shower in. That day may come. Where are we on time? Just out of curiosity.
00:26:04
Speaker
30 minutes. Man, it's like my brain knows when it's time for a break. And I got a song, again. Someone else submitted to us. Well, actually, I asked them for it. It's a friend of mine, Steve. He's got this band, Counterfeit Money Machine. Counterfeit Money Machine? Yeah, Counterfeit Money Machine.
00:26:23
Speaker
And the song is called Hipster Bars, which I thought would be appropriate for the break. It's a very funny song about not going out to bars because they suck. You've got all this good beer at home. So I figured that would be appropriate. Perfect. We'll be right back. We'll be right back.
00:27:02
Speaker
It's the bars, it's the bars
00:28:45
Speaker
Ah, classic, classic Brandon move. We are back with The Malting Hour, our very first episode of The Malting Hour. Yeah, it's a brand new chapter. We got a video for those who are just listening, and now this microphone's on my arm. You didn't even need to move it, you're clipping. You're working on all the kinks. Well, you're clipping, you move it. Am I? Yeah. Oh, should I move it back now? Yeah, probably. Editor's note, Tony's moving it back.
00:29:10
Speaker
How's that? Yeah, you're fine. I'm a loud person. Remember the one episode that was just me, sounded like I was yelling the entire episode? Oh yeah. As if the mic was too loud.
00:29:20
Speaker
Speaking of Mike, Mike one day will be on this podcast. Now there's a camera, it'll be even better. We actually had him on a podcast. It's still coming out. It's going to be one of our behind the scenes. It's going to be an episode. We did an episode that we actually brewed. It was fun to do Jeff, our friend Jeff, my neighbor, who is
00:29:45
Speaker
who apparently is the reason why my family here wanted to do this video podcast because Jeff was on it. Not because of us, because of Jeff and Jeff. But though we were fucking interested.
00:30:03
Speaker
Yeah, we did a brew day episode. I'll take a little bit more of that. We did a brew day episode where we brewed a German double white. Oh thanks. Yeah, for those of you who don't know, when you get bottles like this, sometimes you get a little floater at the bottom. Some people hate it. Some people don't care.
00:30:23
Speaker
Most of the time, Brandon and I don't care. And it's not because we're raging alcoholics. It's because really it doesn't change much. No. And most of the time it's usually just yeast sediment. Sometimes you'll get some, you know, specks of grain in there. And then Tony mentioned it earlier is sometimes you'll actually see, you'll get wood from the barrel that actually will flex in there. Just be careful that you don't get a splinter when you drink it.
00:30:50
Speaker
You will not get splinters. You guys know we are not in danger of getting splinters in our tongues. But yeah, that episode. And that's something we're going to do with this. We'll do a brew day. That'll be a fun episode. That actually might just be, maybe we'll do that just a straight Instagram thing. We don't even need to record the podcast. That'd be fun to break it all up for little parts to kind of fill in some space. When we decided to take a break,
00:31:17
Speaker
Because Brad and I are big fans of taking breaks because we have families and lives while we're doing this as well, as much as we love doing this. Brad and I enjoy a good sabbatical. But I actually thought, not that you just mentioned that, that would be awesome to do if we do a brew day. The different steps can be broken up into different segments for Instagram TV. This guy has ideas. This guy has ideas. That's why we work so well. Last one of the day.
00:31:44
Speaker
Speaking of the last one of the day. Shut up, brain. We got one more ticket. Yeah, stab my brain. We got one more. Oh, do you remember? Here's a tool here they say now. Remember Tales from the Crypt? Yeah. The old show Tales from the Crypt. Do you remember, I forget which episode it was with Bob K. Colley because I said stab the brain. Oh man, me and it was Bob K. Colley.
00:32:04
Speaker
No, Bobcat Goldwyn was the one with the advantage rollercoaster, but there was one where this guy, I'm going way off track, but there's one where the guy just can't get Bobcat Goldwyn. The guy uses a Q-tip. A Q-tip, and he's going crazy, and at the end of the episode, he's in the men's bathroom, and he's got a Q-tip lodged in his ear, and that's why he's going nuts. That's one thing I wish HBO would put on your damn Prime channel so I can watch all the tales from The Crypt. It's all I want.
Pipeworks Stout Tasting
00:32:31
Speaker
Anyways, so the last beer of the night is gonna come from local brewery. The fuck is wrong with you? Sorry man, I get really worked up about just from the crypt.
00:32:42
Speaker
A local brewery, which Brandon, you're rocking the shirt and it wasn't even planned that way. There you go. Pipeworks, right here in Chicago. We actually know some of the guys from Pipeworks. We do. And this one you've had in your cellar. You're nice enough to pull this out. This is Pipework and Keith, oh, there's another name on here. Who is that? Keith, how do you pronounce that? Lonergan's?
00:33:03
Speaker
Kenny Loggins? Kenny Loggins helped make this beer. You can pay the royalties to insert that. Can we get Ask F Money here so we can play the songs we want? That'd be great. Get on that, JC. Some more money, some more problems, which isn't a stout
00:33:25
Speaker
I think it's a stout. It just says ale on there. But it's an ale brewed with graham crackers, cocoa nibs, vanilla, and natural flavor. It's 10% ABV, which is alcohol by volume, which if you're a regular Bud Light drinker, that's like two and a half Bud Lights for you right there if you drink that.
00:33:46
Speaker
about to get campy. Oh, it says that. That's nice. Lay it on us. Pop that brand. So this is about to get campy. Boys and girls scouting for an ale that's more than a feeling for the next January. Small than a feeling. Or just looking to mallow out with something tasty. This is more like it. A lot of puns. Crafted in collaboration with Kickstarter supporter Keith Lonergan. Kenny Loggins. This chocolaty stout is brewed with graham crackers and has an intense
00:34:16
Speaker
intense oh that's my joke this is intense like camping marsh marshmallow flavor get some more for you and all your friends because s'more the merrier once you can prevent forest fires by drinking s'more oh only you can prevent forest fires by drinking s'more that is a pun pun filled description of a beer but i'm
00:34:38
Speaker
I'm ready. I'm ready for this. But this also does say that this beer is unfiltered. So that whole sediment thing. And I think when they brew this, they actually used graham crackers. So there is a chance that you can get some graham. Get some graham in your class. You can get some graham. I hope. Oh, there we go.
00:35:00
Speaker
So this has been sitting in his cellar. And the cellar is just the back room, which is the front of the house, which is pretty chilled in there. It stays regularly about 68 degrees.
00:35:11
Speaker
Which, and right now, with it being as cold as it's been here, this has been in Chicago, and now it's 53 degrees, and at night it gets down to, I don't know, low, a couple times. And we're not rinsing our glasses, we're heathens, but whatever. Yeah, I think Shalanda talked shit about that too. Look at this! That's motor oil. Yeah, Shalanda, I think you talked shit about not rinsing glasses. Oh no, if you had a dirty glass and you're taking pictures, sorry. Never mind. I'm just trying to find a way to get you for sticking all those dental barrel jokes and burns. Oh, sorry.
00:35:40
Speaker
I'm still upset about not getting the double-barreled goose island, so it's kind of a sensitive spot for me. But if she was here, she could drink this with us, but you're not. Man, look at the dark head on that. That's like, I don't know. Holy cow.
00:36:01
Speaker
My first so out of the bottle when I smelt it I was like it smelt like Hershey's syrup like pure Hershey's syrup It's got a rich like dark head on it, and I think we've talked about this before you know the head on beers Even like Guinness Guinness is white. It's got like a white foam and most beers have the white foam. I'm always really excited when a stout
00:36:24
Speaker
has a really rich, dark head on it. And you get that from the roasted malts, and we're swirling it around so we can get more head. You can smell more of it. What do you say? You were about to start laughing because we said get more head. Grow up, man! What are you smelling in there, Lukey?
00:36:45
Speaker
Exactly what I said first. It's kind of like the deep Hershey, like that chocolate syrup. I'm not getting chocolate syrup. No, that's what I'm getting. I'm getting like cinnamon and graham crackers. But I'm getting that and then cinnamon, graham cracker. Let's see if we can get the real sound of us smelling. Now that's, see that shit's on video. Everyone knows. I snort beer.
00:37:17
Speaker
Not what I was expecting. No. There's almost a smokiness to it. And I don't. It's probably that artificial flavoring. I don't know.
00:37:29
Speaker
Maybe, maybe that's supposed to. Cuz it's not an oxidized. No, no, no. I'm thinking smokiness like the malt maybe. It's not like a smoked malt, but when you use certain roasted malts, there could be, depending, I don't know what the combination, I don't know what the grain bill is. If I knew what the grain bill was, I could pinpoint it. But maybe you're right, maybe it is the, that's the natural flavor that's added.
00:37:53
Speaker
There is chocolate, there's a little mild vanilla, there's a bitterness to it that you wouldn't get from s'mores. It's not super sweet, which I like because before the big...
00:38:04
Speaker
Pastry stout boom which those don't know a pastry stout is just a huge big sweet Diabetes inducing beer like prop exactly, but it's super delicious. It's really good, but you can only have a little bit It's kind of something you want to share with a friend. Yeah, you know 12 ounce bottle can easily be split between four people and Who have mentioned a few times about giving me possible diabetes is Hubbard's cave
00:38:31
Speaker
Oh, yes. Which one day we will drink a Hubbard's Cave beer. Yes. Beer. Beer. Should see if they have anything Christmas-y. Dude, coffee cakes is good enough for me. That's so good. If you ever do another breakfast beer episode. That's our most list, by the way, if we're going to the 212 Round Table, that is the most listened to episode.
00:38:52
Speaker
People are weird. That is so weird, because that one was just kind of thrown together. But we made your cider on that episode. Ah! Which now that we have cameras involved, I think we should do it again, just to kind of throw it back out there and on how to do the cider. Step by step. Step by step. And I mean, but that'll be a quick and easy one too, especially for video. Yeah. Because that is just super stupid. And now people won't think you're just peeing into a bucket. Yeah. Which is what I said. But there is, back to the beer, there is like this smokiness to it. There's some chocolate.
00:39:22
Speaker
A little bit of vanilla. The smell of the graham cracker. I get more of that than I get. But this is perfect for winter. This is a good winter beer. Do you guys want to try this one as well? Our production team here. Do you have your glasses still? He's shaking his head. Throw her yonder.
00:39:46
Speaker
I haven't knocked over the camera yet, so that's a good start for the show. It's going to be the best episode when that happens. Yeah, and be like, hey, can we get another camera? What happened? The cat knocked it over. I'm actually going to, well, you take that one. I don't know how close I am to the camera, but just so you can see the color of the head on there, it's much darker than most beers would
00:40:20
Speaker
What do you smell? Do you smell it? Smells like Manta. Manta. Oh, nice. Living in Chicago, we know what that means. Oh my god. Do you like it? I don't know. Oh, I thought you said, you look like you're already feeling the barley wine. Shut up. I feel like this is what Manta would taste like with alcohol. Yeah, see? Oh, my sister just legit.
00:40:45
Speaker
I don't expect it to be, like, really, really, like, bitter, and it's not. To me, I mean, I think that'd be wrong. It's sticky. That's what she said. 20 gets excited around beer. Sorry. Gross, dude. That's my sister. You're my sister? That's a throwback to a 212 round. I think it's flashbacks of when we used to drink at Dawn's apartment and pass out on her floor. I remember those days. We were of age.
00:41:15
Speaker
No, you weren't. My sister's shaking her head now. What do you guys think of it? I didn't know the blanket was so cold. I didn't. That's a good one, right? Yeah. So Pipeworks is here at Chicago. They're a great brewery and Pipeworks...
00:41:31
Speaker
They have, how many, like their flagship, I would say would be Ninjaverse Unicorn, right? Yes. Which is a great idea. Which I'm looking forward to when we can do a Chicago-only show. Which is, you know, we've kind of just focused on styles with the last, you know, with 212 Round Table before we did this and now that it's brand new. I feel like we've kind of opened up a new world of shows that we do. Totally.
Winter Beers for Cold Weather
00:41:58
Speaker
There haven't been many beers from pipeworks I didn't like. They do their stouts very well. And actually their Pilsner's really good too. It is. We're drinking that at Fishman's.
00:42:09
Speaker
That was a good one. Um, but yeah, I think, uh, I think this, well, this is a good representation of beers that you can drink in the winter. They kind of warm me up. Um, there's a theme to it, which I would say are kind of familiar themes to winter and the holidays, which is kind of sweet, maybe roasty chestnuts, roasting on an open fire. Um, a bit of chestnut beer. I don't know what a chestnut beer would taste like. I don't even know what chestnuts tastes like.
00:42:39
Speaker
I'm sorry, what'd you say? Cool descriptor, Don. Anyway, the only experience I have with chestnuts is when I worked at Treasure Island in high school.
00:42:53
Speaker
and I was a bagger and I hated bagging the groceries. You worked at Treasure Island? Fucking out with Eric Sanju. He was like my manager and he was the same age as me and somehow he was a manager. And I worked, I don't know, how many hours a week but... So Sanju? One day they sent me out to roast chestnuts on a barbecue grill in front of the store in like...
00:43:15
Speaker
5 degree weather and you're in high school. Yeah, and I'm sitting up there like And it was like a dollar or two dollars a bag and like people were trying to haggle with me. I'm like Just fill up these foil bags with chestnuts and like put them on the grill and I'd have to keep flipping them and flipping them and flipping them That's great. And then I quit that job like six months later when they asked me to join the union
00:43:38
Speaker
I like how that... Because they were like, your union dues are $25 a paycheck, and I was like, I'd make like $50 a paycheck. They're funny that you didn't know that story built up, and you're like, and then I quit. Six months later. I thought it would be like a quitting effort. It had nothing to do with the Chestnut thing. But I remember having to get there during like one of the worst snow stars when we were high school. Was that when you were a junior and I was a sophomore? Probably, yeah. That's when Grandpa passed away, Dawn. That's when Grandpa passed away. You don't remember my making chestnuts when you were growing up in the high school? No.
00:44:08
Speaker
No! I've never had chestnut in my life! What? That is made up! We've never had chestnuts in our house! Whoa, whoa, whoa! Julie never made me chestnuts! What's going on here? What the hell, mom? I'll take my mom over and watch this. We'll find out. Oh, she'll watch it.
00:44:28
Speaker
Anyways, the common theme, if you haven't noticed, of these beers, Stout and Porter are very similar. They're dark, roasty. This one had some adjuncts in it. Adjuncts being things like- Graham Cracker. Graham Cracker, coconut is vanilla. Something that you add into the beer that wouldn't normally be in there, as like grain, water, hops, yeast. Hops.
00:44:53
Speaker
What I've noticed though is most places that, or most breweries, sorry, that do anything that has marshmallow in it, they don't use marshmallow. It's always like vanilla. Yeah, I can't imagine what you would do for marshmallow if you use real marshmallow. I can't imagine what it would do to the beer because it's kind of like a gelatin. There's oil-based, I mean, unless you made your own marshmallow with Becky Blythe knows how to make her own marshmallows. Becky, nobody needs marshmallows.
00:45:22
Speaker
Anyway, the common theme between all these beers is that they're, except for the porter, they're higher in alcohol, so it kind of warms you up on cold
Conclusion and Future Plans
00:45:31
Speaker
days. So I think that's a good thing to do in the winter if you just want to huddle up on the couch, maybe binge watch something on your new Disney Plus app. You cool kids with your Disney Plus. Gargoyles? Is gargoyles on there? Yes, it is.
00:45:44
Speaker
tell me that so's even Stevens I have to be a real nerd I haven't even watched Darkwing Duck or DuckTales yet I'm looking forward to that I've been watching Star Wars Rebels the cartoon
00:46:05
Speaker
But yeah, these styles, porter, bridal wine, and stout, I think represent winter beers. They are warming, they're bigger beers, kind of something you can sip on and enjoy and you're not knocking back on a hot day. It's something that's warming you up during a cold day. Agreed. So, I think we did well. You want some more? Sure. I didn't wait for you to respond. I just started pouring for you instead.
00:46:29
Speaker
Do you guys want some more? It looks like motor well. It looks like motor well. It looks like motor well. JT, come on. Why don't you come again? Where's his glass? Oh Christ! What kind of... Christ on a cracker. What kind of Mickey Mouse show are we running here? Oh yeah! There you go. Well let's get a cheers in on that, huh?
00:46:51
Speaker
to really the first episode. Oh, darn. Do you want anything? She's paying for everything, so we really need to give her some videos. Do you want to try the border? Yes, thank you. Yeah, there you go. Good, good. We're all trying to choose our glasses together for the video for those who haven't watched this. This is what's happening now. I don't understand. We're choosing again. That's right, we're choosing again, one more time. All right, there we go. Oh, okay. There's a little bit of... Just need to be able to do this, guys. I'll put this here. And to the first Molting Hour episode. Yeah. Cheers, guys. Cheers.
00:47:28
Speaker
After having the other two... Oh yeah, that's where you start. Dawn did not like the porter. I liked this one actually at all of them. Really? Yeah. It was the taste of the barrel you were talking about. That was awesome. We'll have to get some for her next night. The coots probably one of my favorites. She'd put some of the soul survivor on tap. Oh yeah, they're leaving tomorrow.
00:47:51
Speaker
Oh well, maybe next time guys. Anyways, so hey, cheers to the first episode of The Malting Hour. Brand new format. We've got a video. Sorry, do you need us to choose again? I'm not editing any of this out of the actual podcast because this is a rare beast. Here we go. Cheers!
00:48:12
Speaker
How sarcastic was that? It's a catchy little jingle that I thought Kevin was gonna record that. We are. I wrote the music for it. I gave him a demo of it and he's on board. It's way over the top and we're gonna get like a Casio keyboard and do it. KG will be on the podcast. Anyways, cheers Brandon to the first malting hour. Cheers. Those are real cheers now.
00:48:39
Speaker
To the first molting hour, always a pleasure to do this with you. And now that we have something new, now that I'm kind of used to the camera, I think I'll be more comfortable. Yeah, you better be. Because I am so uncomfortable right now. You guys did great. We did do great. You hear that? They're clapping for us. They're clapping for us. Yay. But yeah, I love you, man. I love you, man. We've got to get a canned clap.
00:49:05
Speaker
Oh, yeah. No, I got that. And we'll see you guys next time for the Christmas episode. Sweet. We're going to do Christmas beers and hopefully have some guests. Santa? Oh, maybe. Jingle bells. Bye. Jingle bells.
00:49:29
Speaker
Music for this episode was provided by Fluid Minds. You can find Fluid Minds on Spotify, iTunes, Bandcamp, and at fluidmindsmusic.com. Special thanks to Counterfeit Money Machine, the local band from Chicago. Not to be confused with the Cincinnati Hip Hop Trio, but you can find them on Facebook.
00:49:47
Speaker
that's counterfeit money machine thanks for the song and thanks everybody for listening to the first episode of the malting hour and the video should be up soon we're not sure when but just follow us on facebook that's uh facebook the malting hour also on twitter and instagram under the malting hour see you guys next time cheers
00:50:48
Speaker
Everybody's interrupting. Where's Aggie? You know? Where's the cat?