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Episode 17 - Prepping For Prop Day
119 Plays6 years ago
On this episode we prepare ourselves for the Goose Island's Prop Day 2019. We decided to try and create this years Proprietors Stout and Cafe de Olla with a French Press and our imagination. We also visit our past Prop days experiences and well as our love for Frosty's and Milkshakes.
Special break music provided by Brae Leni. You can find Brae Leni on Spotify, iTunes, Tidal, Youtube and Google Play. Be sure to follow him on Instagram: @BRAELENI
Thank you to Fluid Minds for the show theme and outro music. You find both songs on their "AS Mixtape" available on iTunes, Spotify and Fluidmindsmusic.com
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Transcript
Introduction to the Podcast & Prop Day
00:00:02
Speaker
You're listening to the 212 Round Table Podcast. You can find us on SoundCloud, Spotify, Google Play, and Google Podcast, as well as Apple Podcast. Be sure to leave a review and subscribe. You can also find the Brew Club at 212.beer. That's the number 2, the word 12, .beer. You can also find us on Facebook, Twitter, and Instagram by searching 212 Brew Club. Now on to the show.
00:00:43
Speaker
Welcome back. Welcome back. We're here. Maybe I should say something. Yeah. Welcome to another episode of the 212 Roundtable. I am Tony Golic. And I am Brandon Windinger. And today we are prepping ourselves for prop day. Prop day. Ooh, I think that's what we should tie that one. Prepping for prop. Yeah. That was a good title for the episode. So in order to do that, we're going to talk about what prop day is and
00:01:06
Speaker
We've talked about it a couple times already, but we can get into a little bit more and talk about what it is we're going to be drinking and what we're excited about drinking.
Exploring Beer Variants & Flavor Experimentation
00:01:14
Speaker
We decided to try and do two of this year's... Variants. Yeah, variants. Namely, the Goose Island Bourbon County proprietors stout. And then what's the name of... Cafe de Ola. Yes. So those two beers are actually the ones we have the opportunity to buy.
00:01:35
Speaker
when we go to Prop Day next weekend.
00:01:54
Speaker
We're by no means do we know how any of this is going to taste. We decided to do that. Both of these beers, we read what the description was, what flavors and adjuncts were used. So that's what we're going to do today. We're going to do that and we're going to talk about prop day. Prop day.
00:02:13
Speaker
So we have a French press, sorry, we have a French press right now where we've kind of taken what we saw as the flavors or the, you know, the adjuncts, I guess, that they added for prop. We took those, we threw those into a French press and now that one's sitting there right now. What we did with the other one, the Cafe de Ole or whatever,
00:02:42
Speaker
I'm gonna forget it. Yeah, I was just like the coffee wipe the coffee very so we actually Tony had the idea of like let's just mix this in the glass so we have coffee brown sugar Cinnamon and orange peel Yeah, that's it. That's the only things in there and bourbon County. Yeah is when that's what we have in front of us and It the funny thing about it is just that I see like the orange I haven't even smelt it yet. Oh, I think it smells really good. Yeah, like I
00:03:11
Speaker
The orange is still kind of present, and just now we've let it sit there. The orange is very present. Yeah, it's funny because when I did mine, or when I first did it, all I could smell was orange, and now that I'm smelling it again, it's not the only thing that I could smell. The aroma, it reminds me of almost
Beer Events & Festival Tips
00:03:30
Speaker
like a baked good.
00:03:32
Speaker
Pin it down. It's got a cinnamon roll type sent to it. Maybe like a sunrise roll from Fanny. That's what I was going to say. The orange kind of gives it that sunrise roll thing. This is like if you put Fanny's sunrise roll into a glass and were able to drink it.
00:03:48
Speaker
So yeah, this one, when I lose my teeth and I have to blend them, this is what it's going to be like. Use Bourbon County to thin it out a little bit. That sounds like a great feature. Throw a straw in there. Dude, we should do that for prop day. Just blend up some.
00:04:06
Speaker
some cinnamon rolls. That's like, this is our breakfast guys. Oh my God. Speaking of prop days. So did I tell you, I was reading this article, um, about when you go to beer events, what, you know, how people always have like the pretzel necklace and all that kind of stuff.
00:04:21
Speaker
to help them stay sober. Yeah. If you use cheese. So some people have like, you'll see, have like the mozzarella or the string cheese on there. I've seen like, like Slim Jims and beef jerky. Yeah. But I was reading this thing, like if you have a really fatty cheese, that helps displace the alcohol so you don't get as drunk. So next Sunday morning, we're going to eat a bunch of fatty cheese. Yeah. That's right. We can definitely do that. Like some cheddar.
00:04:48
Speaker
Bring a block of cheese with us. Hey, what's up, everybody? I'll take a sip. Block of cheese. But somebody was saying that they did that at Phobab for the last two years. Instead of bringing a pretzel necklace, they literally had a thing of cheese with them and was just snacking on cheese. I should text that to Kevin. He's going to Phobab tonight. He got a ticket. Hey, eat some cheese. Eat some cheese, man. This is his first year going. I'm proud of that little guy.
00:05:13
Speaker
Oh, he's growing up right now. So growing up. I know. Can't believe he's doing it. Is he going by himself or? He actually got it. He's friends with someone at Lakefront, Lakefront Brewery. Yeah. So he, I believe, is getting him in there. Oh, nice. I wonder if he's getting like a brewer's pass. I don't know. All I know is that he did say food was involved. So I'm pretty sure he's on the inside. So good luck, Kevin. Have fun.
00:05:39
Speaker
Good luck, Kevin, you son of a bitch. Yeah. I was looking for tickets, like cheap ones, because I just can't do $89. So those of you who don't know, Phobe has the Festival of Burlaged Beers of wood and the barrel aged beers in Chicago, which is a lot of fun. It's pretty cool.
00:05:55
Speaker
But man, I've $89 is a lot. I think Pat went last night because he had texted me earlier in the week and asked if I was going to fobab. And then he said his lady friend had a ticket or had may have had an in for some tickets or whatever and was going to get him a ticket. He's like.
00:06:13
Speaker
And I think you just wanted to know because we go to that kind of stuff sometimes. Yeah, that's how I found out Kevin was going. He texted me. He said, you're going to that phoab thing? I said, not for 90 bucks. Yeah. I mean, I remember when it was like 40 bucks. Yeah. I mean, I.
00:06:28
Speaker
I don't know. I know things change and I don't know. I just, I have no, and I don't know. Do they give you, do you have, is there drink tickets there? Yeah. Yeah. When you and I went, we got 15 drink tickets and I came home with nine. Yeah. And it was wasted and I ate two orders of wings. I remember people leaving and just handing us.
00:06:50
Speaker
Yeah. You want tickets? You ever realize when we go to a beer fest and then ordering wings is not our strong point? We order more wings than we need? Although I think we ate all those wings. We ate all those wings because we got an order of wings and then got another order of wings. After we had a sandwich. Yes. We were starving marvens that night. Yeah, starving, drunk, whatever. All right. Let's, let's, you want to get into this? Yeah, let's do it. Let's see how we did. Let's see how we did. So this is the Cafe de Ole. I'm going to take a picture of this actually real quick.
00:07:20
Speaker
Keep reading the name. I'm happy. So we both kind of looked at each other. I'm more excited by the fact that I didn't get a mouthful of orange zest. Yeah. I got a little orange. A little taste of orange. No, I got the flavor. I meant like the actual orange zest. Yeah. That's not bad. I'm trying to think if there's something else I would add. I feel like I'm missing coffee.
00:07:44
Speaker
I get, well, I get coffee. I feel like I'm missing the cinnamon, the Cassian bark, if you will. I feel like there could be a little bit more of that in there, because I feel like that's going to pop when it comes to... You see, but I'm getting the cinnamon in this. Maybe it's just you didn't put enough in your glass.
00:08:03
Speaker
I really like the orange in there. Yeah. Wasn't there one last year? Yeah, Midnight Orange. I think I have one, but I've never tried it. No, it's good. I had it with Ron and Emil.
00:08:15
Speaker
I think it was the last Bears playoff game last year. The infamous double doink. Yep. We all remember. I was there, but I left right before you guys cracked that. Yeah. I ended up really liking that one. I didn't think I was going to because honestly I'm not someone who likes
00:08:35
Speaker
chocolate and fruit together. Well, it's like that orange chocolate candy or anything. I hate that. I never, it's not my favorite. I can tolerate it. My mom really likes it. Yeah, which surprises me because she doesn't usually like to mix her chocolate flavors. She's the purest. I'm going to go ahead and see. I added a little more cinnamon to mine. I'm going to give a little swirly swirl here. Slosh, slosh, slosh. Oh, yeah. Hey, you didn't spill. Good job. Getting a nice hat on it, though. This looks good.
00:09:06
Speaker
That's what she said. Can we put that sound drop in there? That's what she said. Yeah, I'm getting a little more cinnamon now.
00:09:15
Speaker
That's good. This is more of just a fun experiment for us to do to see how close we're going to get. Obviously, we're not going to get very close, I think, with this one. This one is a little more complex. Yeah. And the flavors have, or the adjuncts have more time to develop in there. Yeah. Soaking there, yeah.
00:09:38
Speaker
That's so exciting, at least with the French press one that you've put together because you see the coconut sitting in there and what else? Toasted pecans. Oh, yeah. Oh, that's right. Some cocoa powder and a splash of vanilla. Yeah, just a small splash. And then we might do s'mores that we did a long time ago. Well, about a year ago. It was the first time we... French pressed, yeah. Yeah. Yeah, there's a video of it on Instagram, I think.
00:10:04
Speaker
Yeah, there is. But I was like, we weren't we didn't start the podcast when we had no that we were just talking and actually we were.
00:10:13
Speaker
Yeah, we just I just came by and I had bought the cereal. Yeah, because I had bought the cereal for my wife because she loves s'mores. And I was like, oh, you should try this cereal. And then we were talking about how it would be awesome to French press that. And then two minutes later, we're French pressing Bourbon County into s'mores cereal. Yeah, honeymaids more cereal. We actually added more.
00:10:36
Speaker
marshmallows to it. And I brought more marshmallows down, too. Yeah, I think we should. Depending on how this whole experience goes, I'd love to do that again. That's so good. That was awesome. And so we've done beers with cereal before. As far as brewing. Yeah. But for some reason, I feel like when we used that in the French press, we got more of that cereal flavor than we had with any of the stuff we'd used before.
00:11:00
Speaker
I would be curious in the future, maybe next summer, like do a stout with that cereal. Yeah, like do it at the end of the summer, like right before fall. Sure. Try that. Maybe for the Halloween party next year. Oh, that's a good idea. Yeah, we should just get a whole bunch of those boxes because really, to me, what I like more the most about some more cereal than the beer is like the
00:11:25
Speaker
Basically the graham cracker that cool like golden grams golden grams be a great series like even if we got a whole bunch of boxes of golden grams Yeah, and marshmallows. That's pretty much all we need Yeah, and that's that's what I like cuz that golden gram flavor came through So really if we can't find this more cereal only is like golden grams marshmallows and cocoa puffs Yeah, see that is cocoa puffs. Technically. That's pretty much what that is put together So if we put that oh man, just get like
00:11:51
Speaker
four big boxes of those, put that in the mask. Go to Costco and get the family box. You're welcome, America. Yeah, again, I would want to try just to see if we can get that same kind of flavor out. Yeah. Because even just in the French press doing it cold like that, it came out perfectly. I would love to just. And then we ate the stuff that was in the. Which is actually pretty darn good. All the sugar was gone, but it was like burnt graham cracker. It was delicious.
00:12:20
Speaker
You know, it would be I'd love to make a maybe like a tincture concentrate of the flavors that we get from cereal and just be able to add it to the kegging process. You know what I mean? Yeah. Like just the way to do it because I feel like
00:12:38
Speaker
The last couple of times we did the cereal beers, we added a bunch of cereal. Maybe we just need basically a giant cereal mash that we're also, you know. What if we just do no grain, just all cereal? Let's do it. Let's do it. Do this and make this the base grain. Yeah, I mean, but that's... Interesting. Ideas. Yeah, actually...
00:13:01
Speaker
something to think about maybe for like a gallon uh test batch you know yeah I went yeah because that would be a big waste if nothing came of it but yeah so back to this and with prop day uh for those of you that don't know we know we've talked about it before prop day is when goose island has a kind of a special preview uh party a almost a week or two before the release of bourbon county
00:13:30
Speaker
And since we're here in
What is Prop Day?
00:13:31
Speaker
Chicago, we get prop proprietors ransed out, which is a Chicago only bottle. And each year there's different adjuncts used to make it. It's always very good. I don't think I've had a prop I didn't like. No. Do you think of one that you didn't? No.
00:13:48
Speaker
The one I just actually had with Ron a couple weeks ago, which was at 16, the one that's got the Chipotle pepper. That's probably my least favorite of them, but I don't dislike it. Yeah, I mean, I'm just not a huge fan of peppers and beers. Sure. I think it's an acquired taste. Yeah. I mean, I don't hate it by any means. Just ask the Lake Effect winner.
00:14:10
Speaker
Yeah, I don't hate it by any means, but it's just, again, it's not my favorite. Yeah. Yeah, I'm with you on that. What was the first year they did it? Was it 13 or 14? Pause. Edit.
00:14:33
Speaker
We got to slip in like go from Ipanema in one of the episodes. I almost did that for the last one, but say I did Spanish flea. Do do do do do do do do. Do do do do. Do do do do. Do do do do. Do do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do. Do do do do.
00:14:59
Speaker
So I think 2000, I think you're right, 2014 was the first time they released Prop. I feel like I was lucky enough to each year I've at least tried that year or gotten a bottle. I think last year was the first year I did not get a bottle of Prop. But I had to try it. Yeah. I think I got a bottle last year. I think I got one from Gus. Yeah. I forgot who I tried it with. Who popped a bottle of Prop? Was it a meal when we did it here?
00:15:26
Speaker
Yeah, we did. Yeah, cuz I did the I was doing plop day Oh Clark at Rev came here because you were having a friend's giving thing and a meal was gracious enough to pop open his bottle of prop because you know He had won about 30 different times last year he ended up I think with three sets of
00:15:51
Speaker
Not three sets of tickets, but he had tickets. His friend won tickets, or he won the tickets and gave them to his friend. So he got, I think, almost four or five bottles of last year's prop, which was all chocolate. I think it was all double chocolate. That one ended up being a lot better than I thought it was gonna be. I thought it was just gonna be like, oh, it's Bourbon County with a hint of chocolate. But this was real chocolate forward without it being overly sweet chocolate. It was good. It was very tasty.
00:16:19
Speaker
But anyways, so back to Prop Day. So with this, they have a lottery system where you send email, and you know what a lottery system is. There's a lottery system to get in. You get to sign up every day. Yeah, you sign up every day. And if you win, you get a chance to go to Prop Day, which is. A chance to purchase tickets to go to Prop Day. Right, exactly. This is what I was going to. It's 30 bucks just to get in, which is cool by me, because I think it's seven 3-ounce pours.
00:16:49
Speaker
I think so. Something like that. Yeah. And the commemorative glass. The tote bag. The tote bag. So you get that. You get to try almost all the Bourbon County variants and regular Bourbon County for 30 bucks basically. That's not a bad deal. While hanging out on the street right at Fulton and Wood. And you also get the opportunity, since you wanted to purchase two bottles of prop and a bottle of a variant. And this year is the one we're drinking now, the cafe.
00:17:18
Speaker
Deola. Thank you. I'll probably remember it when the episode's over. I'm just probably pronouncing it wrong. It's O-L-L-A. It's probably like a la or something like that. Caffeine of God. Man, there's a lot of little edits I'm going to have to make in this episode. Also, don't ever do a podcast hungover. Always be drunk. Or get drunk quick.
00:17:45
Speaker
that's happening anyway so what I was gonna say so Tony and I we had gone to the first prop day
Reminiscing First Prop Day Experience
00:17:53
Speaker
Which was awesome. And it was at the barrel warehouse. So it was kind of a pain in it. So if you've had the chance before to go to the Goose Island Barrel Warehouse for any event, it's pretty sweet. And they do a really awesome job there, just kind of decking it out. And it was cool to see literally how many barrels they had. It's insane. So many. Yeah, so many years of age beer right there.
00:18:16
Speaker
And the weather was good that day too. It was a little cold, but like not. It was cold if you weren't in the sun. Yeah. And I remember you and Mike got there first. You guys were in line. So you had to go to their Fulton location to pick up your bottles first. And then they shut shuttled you from that place to the barrel warehouse and back. So there was buses going back and forth. It was kind of a pain in the ass because the bus ride felt like it took forever. Yeah.
00:18:46
Speaker
And I'm still trying to figure out if we had to hold onto our bottles the entire time. I may have had a backpack. I'm going to check to see if I had the backpack last time. Well, there was the tote bags. Yeah, but I don't remember carrying around a tote bag the entire time. I think that would have pissed me off severely. Nobody had a car, did they?
00:19:05
Speaker
Yeah, Mike and I drove there, but we didn't know. I think we brought, oh, maybe we didn't bring it with us. Yeah, I don't know. Maybe we put them in the cars. Yeah, because I remember thinking, hope nobody breaks it. I know Mike and I did. I was like, hope nobody breaks in. Yeah. Because I think, no, Beck and I did drive there, because I remember we actually went and we had breakfast at Baker Miller first.
00:19:28
Speaker
But anyway, so it was a cool event they have a bunch of different vendors in there too So not only food vendors, but like the cigar thing that they had this, you know, which marshmallow. Oh, yeah Oh my god
00:19:39
Speaker
I'm curious of this because I wasn't the cigars that they had like didn't they do something in bourbon barrels? Yeah, I don't know what it was, but I'm not a big cigar guy But I'm more curious now this year maybe to possibly try it But I'll probably definitely try it Yeah, and I might grab some anyways to take because my father-in-law enjoys a cigar every once in a while So bring some for when they come in for Thanksgiving. Hope he's not listening this episode
00:20:05
Speaker
And then Tony and I were kind of revisiting it the other day one of the coolest things we found was the 312 Like it's a soda machine, but it's a vending machine and you just hit the button and three one two kept coming out And if I'm not mistaken
00:20:18
Speaker
weren't you the one who didn't like, I don't know if like, you were the one who discovered it. Yeah, I walked up to it and I thought, I was like, oh man, I was like, I wonder how much this is and I just hit the button and it came out. And then you came up, hit the button, came out and then we just stood there for a while, just drinking through in two, which was very pleasant after drinking a lot of barrel aged beers. Yeah, because the other thing is that you got, originally it was you had one token. Once you walked in, you got your Snifter.
00:20:43
Speaker
that Brandon is drinking out of right now. Both of the snifters I got are gone. They've all broken. They're so thin. Their glass is so thin. Oh, I know. I've broken both of them. Anyway, when you walked in, you got your snifter of prop. And this is the first year that we walked around. Got to learn about it. Then the other pour you got was
00:21:07
Speaker
Regular Bourbon County, you were guaranteed one pour of that. Then there was another line for different Goose Island beers that you could get. But off in the distance, you remember like in the field area? In the dirt area? There looked like there was one little stand and at first no one was there and little by little
00:21:30
Speaker
People started to realize. It started to play up because they were pouring crazy variants and old versions of bourbon counting. Yeah, because I remember at one point I think they did Madonna. Yes, and I tried that. And you were telling me about it. You explained it to me, what it was. That was delicious. I think we had, I
Evolution of Prop Day
00:21:49
Speaker
think, Ramble, or was it Backyard Ramble? Oh, Bramble Rye? Bramble Rye. Whichever one was the, when they were still doing the big formats, that was there.
00:21:59
Speaker
And then there was another I just remember there being some awesome. Yeah. And it was like Tony was saying and like nobody kind of knew it was there. As the day went on though it suddenly became a madhouse. Yeah. Because they were like
00:22:15
Speaker
I forgot what they were doing. They were releasing the year before. The original vanilla was on tap. It got to a point where I think Mike got a pour of that. And I was like, I don't need this anymore. I'm getting out of line. But that was a lot of fun. Now it's a bit different. Now, the last time. So wait, is that the only one you and I went to? Yep.
00:22:38
Speaker
That's right, because I went with Clark. So we went to the first one. You went with Clark two years ago. Yes. And then this is your third one. Right. So you've only been once. Yes. OK. So now it's a bit different.
00:22:51
Speaker
And it's very well organized. In fact, when Clark and I went. Was it at the barrel house? It's not at the barrel house. It is at Fulton and Wood. When you guys went? Yes. So I wonder if they moved it out for the first year. They did. Yeah, there was one and done there, which I'm very happy about. It was a cool experience, but I'm glad that's not how it goes. It just makes the day that much longer. Yes. And now you show up, you go inside, get your bottles with your tote bag, then right across the street,
00:23:17
Speaker
all those garage doors come open. I don't know what they keep trucks there or whatever. And they have just, uh, did you say bodies? Yeah, it makes sense. Uh, they just have basically poor stations of all the variants and rather than Bergen County, and they just have pictures and pictures of it. So you just walk up there, give them your token, get it, walk out of line or hang out in there. And if you walk around, there's the other vendors, the food vendor. Uh, the last time I was there, there was like the secret line again, tucked away somewhere that was pouring.
00:23:46
Speaker
other random, uh, bourbon County, uh, variance. So that was cool. I never, I didn't wait in the line for that. Cause I see a lot of people waiting in that line for a long time. Yeah. That's me. Maybe this year I'll, I'll, you know, roll the dice and hop a hop in the line. But I really just.
00:24:03
Speaker
I want to experience the walking around and hang out. Plus, you and I are talking about possibly doing a little bit of recording while we're there. And Clark, we're happy to announce one ticket. His letter, he wrote the letter. Are we really happy? You know what? I wish we had his letter. We should text him to be like, send me the letter you wrote to John Hall so we can read it. He was supposed to. He was supposed to send it to me. Do you, John?
00:24:30
Speaker
Dear John. You know what I thought for some reason, and I can't remember the name of the song, but I thought it would have been hilarious to send as your Dear John letter the lyrics from the Eminem song. Dear Stan. Yeah, Dear Stan. All right, Stan. Yeah. Hold on. You never called or whatever.
00:24:51
Speaker
And I mean, I feel like if he actually was the person reading, I know he read some of them because he did it like live. He did a Facebook live. But I wonder if somebody would have had to explain to him what that was. Like you wrote those lyrics. Here's Stan. Dear John. My beer's gone cold. I don't know why. Because it was in the fridge. Um, so yeah, so that's, that's, that's kind of the layout of property. I think that's where I, sorry, I kind of,
00:25:20
Speaker
Trilled off there, we started talking about something else and I was texting. Clark's, yes, Clark is going. Oh yeah, as I was saying, Clark is going. So I'm just gonna be there. So maybe we can meet up with them and talk with them and see, get their impressions of the beer. You and I can talk a little bit about our experiment here while we try these.
00:25:38
Speaker
Yeah, I mean, I wish almost, I'll be curious to know like how close, I mean, we're not gonna be that close. I don't think this one, I think if we're gonna get close to anything, the prop is going to be the closest. But, you know, who knows. Let's see, real quick here. More edits. Sorry.
00:25:59
Speaker
No. I just text Clark to send me. He's going to meet me. But I'm going to Maplewood tonight if anyone's interested. Too late. This isn't a live show. I was already there. He says he's going to bring it to me tonight to show it to me. That is not helpful. Although we do a Prop Day recap. We can read a letter.
00:26:21
Speaker
Yeah, which, you know, looking at the schedule, we are almost done with the year, which brings us to 20 episodes, man. I'm just gonna touch on that real quick. I can't believe we did. Been a good run. Next year, we're just done. Yeah. No, but we have some changes coming up soon that we'll talk about once it's official. Some new things happening. It's all pretty exciting, and I think it's gonna be for the best, and it's gonna be a good time. Like it's always been.
00:26:47
Speaker
Yes, it's all for the best.
Upcoming Episodes & Experiments
00:26:51
Speaker
Yeah. Well, so coming up, we've got three more episodes, right? I think I did that. I did that looking at yesterday. Actually, I put it on our calendar. Three more episodes. We have this episode right now. We've got a special episode coming up with the beer and food tasting, which will be our first video episode.
00:27:10
Speaker
We also are going to have a, I'm doing this out of order, we're also going to have the Prop Day follow-up slash what beers or drinks you want to drink during Thanksgiving because Thanksgiving's right around the corner.
00:27:26
Speaker
We have our Christmas episode, which will be our last episode for the year, and I'm looking forward to that. I think I have some ideas about that. I want to run past you, and then we'll see what happens, which also, I believe, will be our second video episode. Correct. If all goes well. If all goes well. Unless the first video episode just sucks, then we may just trash that entire time. We'll keep the camera. We'll trash the entire idea. Thanks, guys. Hey, you want to take a break? Let's do it. All right. I do have music from somebody this week.
00:27:55
Speaker
It is, we actually had music submitted to us. A couple people had submitted to it. We've gone through it, which has been great. A couple we had to say no to. Props to the nine-year-old girl who sent us her music. I really wish we could have played it, but it just seems so inappropriate on a bigger podcast to play music from a nine-year-old. But good luck. But this one, I liked. And then he's, I had to email him and say, how do you pronounce your name? Because it's pronounced Braylin E.
00:28:25
Speaker
He actually did it phonetically for me. Nice. It's a very funky jam. I really like this song. So thank you, Braylenie, for sending us this song. And we'll tell you guys how to check out his music later on. I don't want to see what you're going to have to say. When I switch up high, tell me.
00:29:14
Speaker
I don't smoke no weed I don't do no drugs
00:30:48
Speaker
Say hey, hey, I'm too fly, I'm too cool Say hey, hey, I'm gon' dance, I'm gon' groove Say hey, hey, if you're down with the sound Say hey, hey, on and bounce, on and bounce
00:31:51
Speaker
Make sure that it's real If the stage was a game and we all had to play I'ma go ahead and act the same Make sure that you feel it Make sure that it's real Make sure that you groove and don't know You gon' dress the key Make sure that you feel it Make sure that it's real
00:32:37
Speaker
So we just went and cleaned our glasses to get that orange peel out. Yeah, it was tasty. And the cinnamon was kind of like... Sitting in there, yeah. That's the hardest part about using cinnamon like that in a French press or anything that we've done before is that you really have to almost dissolve it beforehand. I was thinking about that with the cocoa powder, but I don't want to dissolve it and break that down with water or anything.
00:33:05
Speaker
No. I mean, I guess the best way to have done it would have been blend it with a little bourbon county first, like mix it up as much as possible, let it sit, and then add that with everything else. Kind of like what we were doing. Yeah. That's right. Whatever. It's an experiment. Exactly. And with that being said, during the break, we haven't drank it yet. We have smelled it. Looking at it in your glass because you've been swirling it around is a fine coating of oil. Oil.
00:33:34
Speaker
uh we are now going to oh look at that look i just shifted mine just sitting there yeah i mean there's so much oil like so in the last the last one we did like if you kind of swirled the glass a little you it would build up the head this oil is keeping it down yeah there's no head forming whatsoever
00:33:52
Speaker
That has to do with the coconut and the nuts that are in there with the toasted pecans. Yep So the ingredients for this year's prop are I give the it's a toasted pecans. Yep coconut chocolate, right and vanilla. Yeah
00:34:08
Speaker
all were featured in previous prop releases. So they took their favorite ingredients from props gone past. And I mean, literally, I mean, they can't be like, oh, these are our favorite ingredients. We're just going to throw them together and see what happens. Like, these all match very well together. Yeah, because one of my favorite calculated decision prop is still 2017, which is the bananas foster.
00:34:38
Speaker
That one to me just was... it's still to me by far the best and that's what got me interested in doing the French pressing. That one's easy to do. You need about a half a very ripe banana, some cinnamon, and if you've got some toasted almonds you put that there.
00:34:54
Speaker
Really, if you have the banana and cinnamon and let that sit, it's easy to make a bananas foster beer. Did you? Oh, man, that would have been good to do, like, flambe the banana, like, make that same stuff for a bananas foster and then just drop it in. Hey. Anything's possible. We can do that sometime. We still need to do that. I think once we get to next year, we can finally do the French press episode where we come up with some crazy ideas, which would be fun to do. It would be a video one if we're still doing the video.
00:35:24
Speaker
Yeah, I mean, this is kind of a French press episode, but this is not a crazy idea. We're just simply hanging out. We're trying to match what Bourbon County is going to taste like this year. Just so everybody knows, we started this episode early, not early. 11 22 a.m. 11 22 a.m. So we're in the Central of Times. Got it. And I'm going to be honest, I was at a charity event last night and I am hungover, but I'm feeling a lot better after that first Bourbon County.
00:35:50
Speaker
So, let's get into... I didn't think I was going to make it to the show today. Let's get into this one. This is our take on the Bourbon County 2019 prop. Ooh. Damn. I like that. That's what it tastes like?
00:36:11
Speaker
Man, the vanilla is perfect in there. That little bit of vanilla that you put in there was the right amount. I get chocolate. There's a little nuttiness. It's the perfect amount of vanilla. Thank you, vanilla boy.
00:36:26
Speaker
I'm missing some of the coconut. Yes. But. See, and that's, I was kind of going back and forth thinking if we should have toasted the coconut. Yeah. But honestly, yeah. But honestly, like, I feel, I mean, missing it is one thing, but I don't feel like it's bad. Oh, my God. Like, not tasting it is not a bad thing. Now, when do we pour this? This is so we had two bottles of bourbon. Oh, yeah. So this is the 2017 bottle.
00:36:53
Speaker
the first one they'll use a 2018 bottle for that concoction we made. Correct. This one is boozier. Am I wrong? Is there a little more heat on this one? Yeah. No, this is the 2018, right? No, it's 2017. Really? Yeah, I think so. Yeah, because no, no, no, you're right. That is 2018. You're right. 2017, there's a little bit left because that's one important. Sorry. This is like, it's still kind of hot. Mm-hmm. Holy cow. Well, that's what I said when I opened the bottle. I was like,
00:37:22
Speaker
I got punched in the face with it. I think that's warm going down. Yeah, in a good way. Yeah. It feels like I'm taking a shot the way it's going down.
00:37:32
Speaker
But it's not like offensive. So good. This is delicious. You know what it almost reminds me of is like a melted frosty. Interesting. Let's go get a frosty and melt it. Like if you let it sit at room temperature. What kind of sickening being are you that you let a frosty sit and get to room temperature? I used to do that all the time.
00:38:01
Speaker
So then I just dig and slam it all at once. It's just called the milkshake. I was really pissed. So I was really pissed when Wendy's came out with the Biggie size back in the day. And I would go there and be like, I want a Biggie Frosty. They're like, you mean large? I'm like, no, I want it in a Biggie cup. And it was like, there was the promo. All the Biggie drinks were $1. So in my 10 or 11-year-old head was thinking, it's going to be $1 for a Biggie Frosty. I'm like, yo, hook it up.
00:38:28
Speaker
And they would only give me a large every time and charge me like more money. And I would pay in pennies. That I stole from my mom. Do you remember when Super Size came out at McDonald's? Oh yeah. When that was like, it was brand new. Did you want to Super Size your order?
00:38:47
Speaker
I remember it being such a big deal, and around that time I think, speaking of stories of like Frosty's and Milkshakes, I remember, I think it was Batman Returns was coming out.
00:39:00
Speaker
Yeah, Batman Returns is coming out and McDonald's running a promotion that if you got like a super sized drink, you got like the top was actually like a little frisbee, like a Batman and frisbee. It was like green or whatever. Oh, I think I remember that. Yeah, it was super cool. And I remember getting a shake, me as a fat kid, as you and I were both just talking about, I got a super sized shake and I drank the shit out of that.
00:39:26
Speaker
It was probably the best worst decision I ever made. Did you get the shits after that? Probably. Probably. But now when you go to McDonald's, everything's already super-sized. Yeah. I mean, I remember when the super-sized fries were like, man, look at all those fries you get. That's so cool. And now, I mean, Laura and I went to the movies on Wednesday on a large drink. She was like, how big is the large drink before the guy can pull the cup? Like 64 ounces. I'm like, Laura, it's like a tub. And sure enough, he puts the drink out.
00:39:50
Speaker
Yeah, they just used the popcorn buckets now for your drink. Exactly. And now you get a trash bag full of popcorn when you order a large popcorn. That actually happened to my niece once. Really? The theater up by my parents' lake house. They had taken my niece there to like, it was like the last showing of the night. It was like a nine o'clock show. They were walking out. And apparently, I haven't been to this theater in forever, but if you want a refill on your popcorn, you would just hold up your empty bag of popcorn.
00:40:15
Speaker
and somebody stands in the back and comes running down grabs your thing goes back fills it up and brings it back so you get unlimited refills and after the movie was over they were walking out and my niece was there and she probably you know asked for like 40 refills during the movie the guy was behind the counter he's like hey little girl
00:40:34
Speaker
You want some more popcorn?" She's like, yeah. He took a garbage bag, all the leftover popcorn for the day, and threw it over the counter and gave it to her. So I went to the house a couple days later, and they had literally a garbage bag. I say literally that, but it was this massive garbage bag.
00:40:50
Speaker
Probably, it had to be like a 15 gallon bag filled with popcorn. That's so awesome. Laura would be in her glory. And my mom took Ziplocs and just Ziploced like individual bags, like individual gallon bags of like popcorn. I mean, because I love movie theater popcorn. I love it just as much the next day. Yeah, Laura's the same way. She went to see Joker on Wednesday and she
00:41:17
Speaker
She didn't want to get the whole tub of popcorn because we had just gone to dinner, but she's like, can't not get popcorn at the movies. I'm like, worst case scenario, dude, you'll eat that tomorrow. And sure enough, we had it for two more days afterwards. Movie theater popcorn. We can do a whole episode on movie theater popcorn. What beer goes well with movie theater popcorn next on the 212 Roundtable?
00:41:37
Speaker
We got to get Mackenzie back in the theater. Yeah. Z, check it out. Go back to AMC and give me some tickets. Maybe she'll go in the summer, you know, summer job again. I think that's her plan. I think her plan is to do that. Plus, winter break is coming up, too. Oh, yeah. Bring home popcorn. Bring us popcorn. She did. Actually, she did. She brought us popcorn a lot.
00:41:55
Speaker
She actually was bringing me some really cool shit when she was working there towards the end. Ew, she bought you shit. She did. Especially at a theater. No, she gave me... I've got a cool Spider-Man Far From Home poster. I got a cool Spider-Man figurine. I got a t-shirt. And I got three Avengers posters. Nice! Yeah, she really hooked it up. I got a good kid.
00:42:15
Speaker
What'd you do with that stuff? Still, it's in my house. It's in a box in my house. It's in a box. I use it for kindling for fires for the winter. No, I got it all put aside. I'm figuring out what I'm going to do with them. Anyways, we totally got off track, but that's the charm of our show. We don't necessarily stay focused. We sometimes get derailed. I used to get a bear claw crammed right here.
00:42:41
Speaker
You went into Farleyburg for a second, I'm like, dude, you're starting to talk like William Shatner. Oh, man, I just laughed. Oh, that Brad Pitt County is went up my nose a little bit. It hurts even more because it's so hot. It burns so good. But so good. Anyway,
00:43:01
Speaker
I gotta say, our attempts here were pretty good. Fuck, I didn't take a picture of it. It looks like Bourbon County. It looks like a murky, muddy Bourbon County. Bourbon County is rich and cheap. That whole saying it tasted like a frosty sent us on a tangent. However, I'm losing that. I don't feel like it's...
00:43:23
Speaker
I, chocolate and vanilla kind of stand out the most for me and I really like that. But it still reminds me of like, it's got kind of like an ice cream mask. Yeah. Like melted ice cream. Yeah. Everybody does that. Everybody's done that at some point in their life. You know, you get the scoop of ice cream and your kid, you swirl it around in a bowl. So it kind of, I used to call it like, oh, it's like ice cream pudding. Cause it's no longer just a thick. I used to put it in the microwave. Really? Yeah. What is wrong with you? I don't know.
00:43:49
Speaker
And I thought I thought I was weird for the longest time. And I mean, I still am. But the fact that I found out that other people actually would do that. I guess it makes sense. Like they would. So not like microwaving completely. No, no, no, no, no, no, no, no, no, no, no. Don't you know how to be fat? I'm trying. You're not fat. You're nothing. Please, I'm here to the fat club. Q, weirdo, yankovich.
00:44:19
Speaker
No, I'm fine. Don't sue us. But yeah, so, yeah, I used to put it in the microwave.
00:44:34
Speaker
Cool segue, bro. Yep. Wow. Bourbon County started really kicking, I think. On this next episode of How Are You Fat? Well, I really like it. That's what I think. This is Why You're Fat. It's the name of the podcast now. This is Why You're Fat. We're going to branch off into a new podcast. We're done with the beer stuff. It's called This Is Why You're Fat. It's going to be about all of our childhood stories. Every single different conversation we have is just going to be a different podcast.
00:45:02
Speaker
I think so. Everything will be one episode. Guys, we'll just move on to the next one. That's a great idea, but it's always just surrounded about beer. Wait, that's our show right now. Yeah. God damn it, we'll stick to this one. Oh, man. We hope everybody laughs as much as we do. Yeah. We'll record this. Do you guys laugh as much? These guys are like these fucking assholes. I want to know who stopped the episode by now. Show of hands, who stopped listening?
00:45:35
Speaker
Yeah. So this is not the most pleasant looking thing in the world. No, it looks terrible. Um, because like we said before, the oil kind of sits on top and it's coating the glass. It is ridiculous. Yeah. And you can see a little bit of the, I'm assuming a little bit of the nuts and the cocoa powder probably always just kind of sitting there. I mean, I'm going to touch it real quick. Yeah. That doesn't even break anything. Yeah. It's just murky. Yeah. Tony just put the tip in and it was like, that was it just the tip.
00:46:06
Speaker
Yeah, this is good. I'm getting more nutty flavor now. It's a bit nutty. The messed up part is that you said Tony just put the tip in and I said I'm tasting more nutty flavor. Did you guys get it? Get the joke?
00:46:23
Speaker
This podcast now needs to be hosted on Pornhub. Oh, man. Well, I will say that we did a good job. I liked this one better than the first one. Me too. But I will say this. I'm looking forward to trying the Cafe de Ola. I did it. Yay. If that's how you pronounce it. Take applause. And I'm looking forward to trying that to see how we did. And if I were to do...
00:46:52
Speaker
French press or adjunct, Bourbon County, I would try that again. I think I'd up the cinnamon a little bit and add a little more coffee, I think, or maybe use like espresso or just something that the coffee and the cinnamon came through as much as the orange, the brown sugar.
00:47:09
Speaker
Yeah, I mean, it could also be that we didn't put enough coffee in because that I sure I brewed the so I use the ninja. What a sponsored placement. So I used that and I did like the over ice option, which is supposed to make like a stronger version. But I even put more coffee in that. Nice. And then did it. And then yeah, I put it in the freezer to like just cool it down quick. I probably didn't add enough coffee. I just wasn't sure how I did. It's what coffee would taste like.
00:47:36
Speaker
Nah, it might fuck it up. There's so much we could do. Yeah. But, you know, we're almost out of time for this episode. Never! But you know what that means. It means if we're gonna do this some more is we're gonna have to do it. How could I do some more if I haven't had any yet? I was hoping you were gonna just say the title. After the final bore. Oh. Yeah, we're gonna have to do that.
00:48:03
Speaker
Do you want to do it? Yeah, I'm fine with me. Cool. Well, Brandon, here's to adventures with beer. This was really fun. And I definitely recommend anybody else out there, especially in Chicago. It's really easy to get ahold of Bourbon County these days. There are plenty of stores that are still sitting on 2017 and 2018 bottles. Don't buy it for 20 bucks, though, because there was one store. Don't do it.
00:48:28
Speaker
Don't do it. There was one store, nah, I'm not gonna mention him, not far from my house. I went in there and I asked, hey, can I get, you guys sell at Bourbon County? I was like, oh yeah, sure, sure, sure. And he brought it up and he said, $20. I was like, what? No. 2017 bottle. Mind you, I just bought a 2017 bottle this morning and paid $11.99. So.
00:48:51
Speaker
I'm not paying $20 for a beer that, when it's originally released, is anywhere between $9.99 and $11.99. Yeah. Yeah, $11.99, I think. Well, $11.99 for 2017, right? Yeah, I'm OK with that price. Me too. If it was like a 2018, I would be like, hmm. I'm actually still. But still like not. I would still buy it if I needed it. Which I do need it all the time. But yeah, anybody who
00:49:18
Speaker
If you have access to Bourbon County and you like it as much as we do, once we get to the French press episode, you're kind of getting, I mean, we'll explain it more and you'll see it. But now you kind of get the idea that you really can just have fun with these beers or any big barrel aged beer that you want to adjunct the hell out of and make your own pastry stout, if you will. It's fun, it's easy, it's about experimenting.
00:49:45
Speaker
Don't be afraid to try it. You're not going to ruin your beer. No, and French pressing is a common thing. A lot of people do that at bottle shares and stuff now. It's pretty easy to do, too. You get a French press, get some beer, throw some shit in there. Yeah, exactly. You treat it like you're treating whole beans when you're making extra French press coffee. Put the ingredients in, pour the beer on top, let it sit and kind of come together. Set it and forget it. You got it. Per minute and then press it.
00:50:10
Speaker
Exactly. So did you want to tell the folks where they can find our musical guest?
00:50:16
Speaker
Oh, man, you're so good about remembering stuff. I was about to do that. Ah, let's see, so. Musical guest, like he's our house band for the day. Hey, just so you know, there is someone who has expressed interest in becoming our house band. I can tell you who, until after the show. So, oh, jeez. As long as it's not Kevin. Oh, yeah, he's out of here.
00:50:43
Speaker
Special thanks to Bray Lin E for submitting your music for the break here. Make Show is the song. It's available on YouTube, Apple Music, Spotify, Tidal, Google Play, and Amazon. You can find Bray Lin E on Instagram by follow, and it's spelled B-R-A-E-L-E-N-I. Go ahead and
00:51:09
Speaker
Check them out. It's a dope song. I really liked it. And I hope I didn't butcher it too bad for you, man. You want to send us more music because I'd be happy to play it, Brandon. Yeah, definitely. Excellent. And anybody else, if you got music, feel free to send us submissions unless you please be over the age of 21. Yeah. 212brewclubatgmail.com. And if you don't know that it's the number two in the word 12 by now,
00:51:34
Speaker
Stop listening. Blowing my mind. Keep listening. Yeah, keep listening more. Yeah, keep listening more. Engrade it into your brain. Hey, man, this was fun. It was a little all over the place today, though. I apologize. That's because I'm hungover. So I appreciate you. No, it's all right, dude. It was a good episode. Thanks for taking the reins and running with us. Good times. Running with the devil. I love you, man. I love you. Thanks, everyone. Can't do that when the video's here, dude. No, no, the truth.
00:52:06
Speaker
Thanks, everybody, and we'll see you next week. Oh, yeah, post-prop day. Post-prop day. Yeah, we'll see you guys on our post-prop day episode. And again, just a reminder, keep an eye out. We will have video coming soon, so we're looking forward to that. Fuck, man, it's almost the end of the year. I know. This is it. It's weird that we only have three more episodes to record after this.
00:52:32
Speaker
Kind of nice. We'll see you guys later. Thanks. Cheers. Take care, guys. Bye.
00:52:42
Speaker
episode is provided by Fluid Minds. You can find Fluid Minds music at fluidmindsmusic.com. You can also find them streaming on Spotify, iTunes, and Anywhere Music is streaming. Big thanks to Ray Lenny, the song Make Show. Really appreciate you submitting the song and letting us use it. You can find more from Ray Lenny on YouTube, Apple Music, Spotify, Google Play, Amazon, and Tidal. Again, that it's spelled V-R-A-E.
00:53:10
Speaker
L-E-N-I and the song was Make Show. Thanks again everyone for listening. We'll see you guys next time. Cheers.