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Episode 64 - Fall Beers
116 Plays4 years ago
On this episode we sip on beers that remind us it's Fall. Brandon revisits the time he thought He-Man lived across the street from him, Tony pleas with a brewery to think of us this coming barrel aged season and Clark is revealed as a Power Ranger. True story.
Theme music provided by Myke Kelli (@mykekelli)
Check out all our episodes at www.themaltinghour.com
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Transcript
Introduction and Autumn Beer Theme
00:00:00
Speaker
to which I said, well, good for you. And then I said, rude. Yeah. It was rude. Totally rude, man. Clark, you're the dick in this one. This week we sample some beers we enjoy drinking in autumn. This is episode 64 of The Malting Hour.
00:00:19
Speaker
What's the haps on the hops? Guy, he's that's peace This the molten hour where we talk about our drink And tell you what we think, every other week And if we get drunk, well we might slur our speech Got the gift of ab, the friends who wish you had Join us for a drink, join us for a laugh Time is never wasted, way you're getting wasted The molten hour here, people, people taking places People, people taking places
Fall Ambiance and Humorous Introductions
00:00:44
Speaker
The leaves are changing color, the air is a little cooler, and it's almost time to wake up Billy Joe Armstrong from his slumber, it's fall. Welcome to the molting hour. I'm one of our, one of your hosts. Shit. Tony Golic joined Always With. And a man who is no stranger to danger because he believes he's a Power Ranger.
00:01:04
Speaker
Clark Fetridge. Yeah. How about that, guys? Welcome. I mean, one time he did try to convince me that he was both the White and Green Ranger. And I said, your name's not Tommy. And he's like, yes, it is. He really convinced me.
00:01:19
Speaker
And here we are. Here we are. We're in Backstory. As a kid growing up, my brother used to try to convince me that He-Man lived across the street and he would go over there and visit He-Man and whatever the other characters names were. I don't remember. But he was like, I go over there. And then I would like beg him to take me. And he's like, no.
00:01:36
Speaker
Oh. And then I found out later, the guy that lived over there was actually the janitor of our grammar school who looked like Chuck Norris. So I was like... So your brother was hanging out with the janitor from your school who looked like Chuck Norris. Is that the moral of the story? Well, then it turns out my brother never actually went over there. Oh.
00:01:55
Speaker
know that. But my friend's dad used to go over there all the time and drink. And we like when we were kids, we'd hang out there with we'd hang out there with them while they were drinking. We're just sitting on the corner.
Childhood Memories and Adult Influences
00:02:04
Speaker
They're drinking smoking cigarettes. And we're like, cool kids hanging out with the adults drinking beers. We didn't have beer. This is a fantastic. You know what? I wonder if anybody has already stopped this episode. Can I help? No, let's keep listening. Listen.
00:02:22
Speaker
We just got something fantastic to say. Yeah, this is the part where Clark takes office clothes. It's the nude episode of The Malting Hour starring the favorite part only. Mm hmm.
Fall Beer Plans and Weather Appreciation
00:02:33
Speaker
No joke. No joke. We're going to drink some fall inspired beers. We're not we're not doing necessarily, you know, like pumpkin beers yet. We're not going to do that yet.
00:02:47
Speaker
if we do it at all. It's coming. Okay, spoiler alert, it is coming. But we decided that, you know, what better way to welcome in this season. It happens to be my favorite season right before, you know, that we turn the clock back for no good reason anymore and the days get shorter. It's fall, man. I love fall. How are you guys doing tonight, today?
00:03:12
Speaker
I'm cool with fall. I'm down with fall as the hip kids say these days. As a Power Ranger would say, Brandon, how do you like fall? Do you enjoy? I enjoy the cooler weather. Yes. Like today was perfect. Like, you know, mid 70s. Like that's, that's the weather that I like. With the crispiness in the evening. Yes. I mean, that's perfect. That's cool kids sitting around the fire.
00:03:35
Speaker
drinking a beer, smoking a cigar or whatever type of thing you want to do. But definitely like fire pit weather. It is it is and I did not I saw the fire pit for my wife last night and I did not do it. I did not go out there and enjoy it. She was hanging out with some friends.
00:03:51
Speaker
I set it up and I was very jealous.
Beer Selection and Shopping Experiences
00:03:53
Speaker
I was like, man, I wish I was doing this. Instead, I watched a shitty horror movie because that's what I do in my free time. Let's get into these beers because it's enough about these crazy backstories we have for this episode. We all went and ventured out and bought random beers as it has become a norm for us.
00:04:12
Speaker
Brandon, I know you went to the same bottles and cans that I did. Clark, did you go to a bottles and cans today or did you have beers ready to go? I had beers ready to go. It was a perfect, perfect plan. Now I kind of fudged it on one of them. One of them was perfect. One of them technically applies. I almost did that because I had two things here. I was like, I could just drink these. I was like, nope, nope, I'm going to go and
00:04:34
Speaker
Get something, plus I figured, you know, I'm not gonna drink all four of these beers tonight. I picked out two other ones that I plan on enjoying another time. Maybe with you guys, I don't know, we'll find out. I did end up getting one of those barrel-aged Imperial pajamas that I sent you. I figured you did when you sent me that picture, that's Beguiles, barrel-aged Imperial pajamas. I didn't, because I didn't have last year's, so I saw it and I was like- It's been a while, for me. Yeah, I think the last time I had it was when-
00:05:02
Speaker
Clark and I actually went to Beguile and we got a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a, a,
00:05:22
Speaker
At any rate, let's get into let's let's get into beers. What do you guys get? What did you get? What did you guys were drinking first, Brandon? What did you get? I don't know. I got to go. I got to go find out. So somebody else talked. Oh, Jesus. Let me bring the beer out before we start recording. Let's try to keep it cold. Well, what is that?
00:05:41
Speaker
Jesus, waddle, waddle, waddle. It's waddle from, it's Off Colors, Oktoberfest, which I did not get yet this year. How is it? If it is already? I have. I have poured it into my delicious Revolution Oktoberfest cup, as is tradition. Is that so, Bob Barker? Yes, you pour a different brewery's beer into a different brewery's cup. That's pretty much what I do with all my glassware. Yeah, that's a good point.
00:06:11
Speaker
Really, at the time, I actually pour a brewery's beer into there.
Exploring Oktoberfest Styles and Homebrewing
00:06:15
Speaker
Is there a beer in that, what you just poured, or is that just foam? There is a bit of foam. I poured it a little too fast. But it's a secret. Nobody tell them about it. Yeah, I won't tell you that. You know, I've seen waddle on the shelves. I wouldn't be surprised if I grabbed it. So I kind of burnt myself out on random Oktoberfest beers already.
00:06:33
Speaker
Yeah, I haven't gone crazy on Oktoberfest and the funny thing is I did buy this from Bottles and Cans. So technically I followed the rules. And it is a fall type beer as you know as we record this and being as once it's released it is we're in full swing of Oktoberfest.
00:06:50
Speaker
We are. Yeah. And it is delish, I have to say. Yeah. Waddle is probably one of the better local. There's just I mean, a small ranch. This is not going to be a huge rant, but I really for a rant. Yeah, sorry. I just know Brandy went the same route. What is what's going on? I almost said no Oktoberfest beers just to give a bit more of a challenge.
00:07:15
Speaker
I, there are so many, like I get it, you know, just like any other style of beer, you know, Oktoberfest beers, how many different ways can we make an Oktoberfest beer? Well, it's kind of funny, you said, you said go, the original text said like, let's try like fall Oktoberfest pumpkin something. Yeah.
00:07:33
Speaker
I got a couple of Oktoberfests. I got a couple of pumpkin beers. So... I didn't say pumpkin. I almost thought pumpkin. I didn't say pumpkin. It's funny because I did check your texts. I'm like, ooh, pumpkin. I could go for a pumpkin up. Tony didn't say pumpkin. So I'm not going to do it yet because that's coming down the line. Yes. I originally said Oktoberfest when we were going to have a guest. And so I said, well, let's just do fall beers. And then I named numerous styles, none being Oktoberfest.
00:08:02
Speaker
Let's go back to the... Yeah, you're gonna be proved wrong, Tony. Brown ales, Porter ales, Amber ales, and Oktoberfest. Thank you. Boy, do I look like an asshole to myself right now. Son of a bitch. Well, I was hoping you guys are gonna be a little bit more creative, but it's okay. That's the time of year, man. It's time for Oktoberfest. No, but I specifically chose two that I hadn't had.
00:08:24
Speaker
I lied. I had one Sunday, but I liked it a lot and I wanted to talk about it. So this one I haven't had. I've never had wattle. So this is your first time ever having wattle. Yeah. Well, I mean, back last year I said I need to have more off color, which I definitely have this year. And I've never had one of the many that I haven't and it's delicious. I mean, it tastes like a, you know, what you expect, but
00:08:49
Speaker
I can't complain. And it tastes like off-color did it. So it's got its own little twist with, what do they call it, hers? So that answers my question of, answers my rant of how many different styles of Oktoberfest do we need? I guess it just, or not styles, but different Oktoberfest beers do we need from breweries? Well, on the can, I mean, it does say here, and I'm guessing other breweries don't do this. It says secret techniques that they use, step infusion and polka lagering.
00:09:17
Speaker
It's probably the polka-loggering. Yeah, they play the polka music while it's already clogged. That makes sense. Do you think they just play it on a loop? I would hope so. Hey, if a distillery can blast Metallica and make a whiskey, I'm sure Offcolor can play some polka and make two. It's also got Hearst Brucker hops. I'm not sure if I've ever heard of those. I've heard of it. And I think it was in another Offcolor beer.
00:09:46
Speaker
I swear like I've heard of it and I off color just kind of seems to be like where I'd be ever been. Yeah well it's yeah I'm looking at it it says spicy herbal and floral and that's what I'm tasting so. Furnace. Very nice. Good for you guys. Well yes the wattle is a fantastic
00:10:09
Speaker
version of an Oktoberfest beer. And I've never had it. It's awesome. I would definitely recommend getting some Brandon before there. It's not hard to get, but it's going to be hard to get at some point because Oktoberfest is almost done, baby. Clark, overall, since this is your first time having it, what do you think of it, man? I think it's very good. I think it's the malt build that's reminding me of another off-color beer.
00:10:37
Speaker
And I wish I could come up with the name of that one, but I had it way early this year. But as I said earlier, it's definitely an off-color Oktoberfest lager, which is funny. And I think I said the same thing about Brandon's, which I won't give away at the place we were a week ago, how it tasted like an Oktoberfest that this brewery does. So everyone has their own little tiny twinge on it.
00:11:03
Speaker
I think it's the yeast. I think it comes down to the yeast that they use. House yeast blends definitely give off certain flavors for beers. If you had to rate this out of five, what would you give it? So are you asking me or? Yeah, no, I'm asking. I'm just, it's just you. Not a random person on the street. Yeah, okay. Yet, yet. I would give it a four.
00:11:28
Speaker
Four out of five. Nice. Solid. I mean, for a pretty standard kind of beer, it's got a little something extra, I'd say. So I boost it up to a four. I am excited. Sorry. Go ahead. Nothing special, nothing amazing, but very solid, very good. Yeah, nothing. And that's the thing about Oktoberfest beers. When they do start coming around, I do get pretty excited. There are a couple that I
00:11:52
Speaker
do for sure seek out. I love getting Sam Adams, Oktoberfest. I love getting revolutions, Oktoberfest. Those are, excuse me, pretty much the first two that I seek out and then anything else I just kind of fill in along the way like, Oh, there's this. I'll try that. I did try Brandon's this year as well. In fact, I think that was the first one I actually bought this year. Brandon, why don't you tell everybody what you got?
00:12:16
Speaker
I am drinking Logger Town by Half Acre. The reason I bought it was because I had it last weekend when we had a little pre-birthday celebration. Well, it was a birthday celebration, I guess. Pre-surprise post actual birthday. Yes. And I really enjoyed it. And I looked back when we were there
00:12:44
Speaker
I had checked it in in 2014 and I think I gave it like a 2.5. Yeah, I'm looking at it right now, 2.5. I'm like, why did I give it that? Yeah, I mean, it was just stupid. You were probably thinking, oh, another Oktoberfest, why do we need this?
00:13:00
Speaker
Well, it probably could have been on a rant of like just drinking a bunch of Oktoberfest. Who knows? But either way, I think it's phenomenal. It's crisp. It's clean. It's got that body that I want in an Oktoberfest. And finally, I saw this color. I mean, I'm showing it to these guys on the camera.
00:13:20
Speaker
What does it look like? Describe it to the audience as if this was a podcast. It's like a golden amber ale. Golden an ale. No, but actually it's like a dark golden orange. I don't know how to describe the card. Terrible at that. Anyways, when it's funny, I brewed my Oktoberfest on Friday, and I think this is kind of the color we got.
00:13:47
Speaker
And one of our friends was there, or one of my friends, Tony knows them too, Sebastian was there helping me brew. Well, kind of sitting there watching and drinking. But anyways, it came out, he goes, it's a little dark. And I'm like,
00:14:02
Speaker
Have you had an Oktoberfest beer before? I'm like, they're not light in color. And then I was like, crap, is this too dark? No, this is pretty much the color. That's what it looked like last year. Yep, yeah, totally. Pretty much the same color build. And a side note, I'm super excited, fermentation is almost done.
00:14:21
Speaker
So you're doing the quick, are you fermenting it with an actual logger strain at like room temperature or are you just doing a nail strain? So I use same thing I did last year, Safe Logger 189. Did that last year because everything I read was like, dude, you can do it at room temperature, you can do it at room temperature. When I went into Nome Brew and I was talking to him about loggers and things like that and I told him I was doing this and he's like, oh,
00:14:50
Speaker
they had a logger on tap that I tried. I'm like, oh, did you cold ferment? And he's like, yeah, yeah, totally. We use, you know, this straight, he goes, I use the Oktoberfest strain and like cold fermented. And I was like, oh, I'm going to do my Oktoberfest and I'm using safe logger 189 and I'm doing it at room temperature. And everyone, everything I read was like it, even though it's recommended for that lower temperature, it works fine at like,
00:15:15
Speaker
65 to like 72. Dude, I put it in there less than 12 hours after I pitched. It was bubbling. Like crazy. You sent us that video. I'm like, wait a second. I feel like you just.
00:15:29
Speaker
Literally. It was literally yesterday. It did that all day Saturday, all day Sunday, most of yesterday. And it just today started to slow down this morning. It started to slow. That's crazy. Yeah. You were telling me about that at half acre that you don't have to lower the temperature and wait a couple of weeks. And I'm going, oh my God, that's fantastic. And you don't have to use up your entire keg rate or your fridge or whatever it is that you use.
00:15:57
Speaker
and you can just make a beer the old-fashioned way. Yeah, so I think I've only done one lager where I actually loggered. Anything else I've ever done that was considered a lager type beer has always been at 65 degrees and just let it ferment at ale temperatures and it's always turned out great. I've never been disappointed. Yeah. Nice.
00:16:20
Speaker
Yeah, I've done my Pillsner probably two or three times and I've done it in, well, this was back when I had a chest freezer that I could just put whatever I wanted in it, because I didn't use it for anything else. Yeah, of course I had to give that away, but no, now I got the K-grater and if I'm using that to logger, I don't have any room for anything else in there.
00:16:41
Speaker
And I need my kegs. I mean, they're searing. And then plus, there's just so much other beer in that little fridge. Wait, so how much? Oh, yeah. So how many kegs could you fit in there? Two. So technically, with all the beer in there, one. Yeah. But I've got you. I've got a home. OK. I've seen it from Revolution right now. But my thought was getting
00:17:11
Speaker
And Tony, you'll know what I'm talking about. Like the tops for your kegs, you can get one that you can ferment out of, right? Yeah, but it's the temperature I, well, cause like I'd have to look up my recipe, but I feel like I start,
00:17:28
Speaker
What do you usually start a logger at fermenting? Like 35 or something? Yeah, pretty low. It's pretty low. And then gradually, you got to bring it up. And then I gradually raise it up. And at some point, it gets to like 65. So I don't want to keep a keg in there at 65. Yeah, that's true. That's the problem. It's when you start to get a little bit warmer. Yeah, the whole diacetyl rest.
00:17:45
Speaker
Exactly. Because all that diastole is, that's the whole idea is that, you know, as you gradually raise it, because when it's cold fermenting, all that diastole is still sitting there. And as it gradually warms up the heat and everything, the yeast will then finish getting rid of that buttery. Yeah, this is speaking of speaking of the specific pilsner. This is my Roger Perdektor pilsner. And a friend of mine reached out a week ago, he out of the blue,
00:18:10
Speaker
Googled Roger Padactor, you know, the character from Ace Ventura, everyone, everybody knows. You don't know that. Roger Padactor, he was murdered, blah, blah, blah, goes to the movie, not to, boiler alert. But apparently the fourth image on Google, when you use your Google, Roger Padactor is my beer label somehow. Outstanding. What? So it's all that, you know, all that marketing, yeah. Roger Padactor, P-O-D-A-C-T-E-R.
00:18:41
Speaker
And images. I have to assume it comes from- There I am, Roger Podaktor, Clark Gasky-Bruch. Gotta come from the untapped image, right? Yep. Yeah, it is. Holy crap, that's hilarious. He's like, why are you sitting there as the fourth image for Roger Podaktor? Well, people apparently like the beer. I think the bigger question is, why was your friend googling Roger Podaktor? I could go into that store if you really want.
00:19:07
Speaker
It's a very long time. It's not a very long story. It was over like chat at work. They were talking about, he and a colleague were talking about something and this younger woman writes back Roger as in got it okay. And he writes back pedactor. And she's like, that's lost on me. I don't know what you're talking about. So he goes to Google an image of Roger Pedactor to send to her and up comes Roger Pedactor Pilsner.
00:19:34
Speaker
Now, talking about this makes me want to brew it. So way to go, guys.
00:19:38
Speaker
Good. That's the whole idea of the show. Drink beer. Okay, gotta go. Maybe I'll try it with the new yeast, so I don't have to do all the special stuff. Hey man, try and do it. Yeah, I would be curious. Try it with the Safe Logger 189, see if that works out. Totally. I did a Pilsner like that. Shut up Jeff. Shut up Jeff is what I did as the warm fermenting. I'm gonna Google shut up Jeff.
00:20:04
Speaker
Pretty sure that won't pop up maybe on untapped if you like. I don't know. But probably you put it on tapped. Yes, it is. Yes, I'm pretty sure all my beers are untapped. Anyways, Brandon, someone walked up to you on the street and they were like, Hey, man, what would you rate this beer out
Beer Reviews and Changing Opinions
00:20:22
Speaker
of five? What would you give it for?
00:20:24
Speaker
Solid four. Two fours in a row. I don't see anything. Yeah, I mean, it's half acre, man. I don't think there's a beer from them that I really dislike or hate. But I mean, the flavor, the profile, the cleanliness, just how smooth it is, this is good, easy drinking.
00:20:47
Speaker
I had a hard time pulling this off a four pack at Bottles and Cans and not buying the whole four pack. You know, that would have been one. Yeah, I would just you can get that anywhere right now. You could that that's what a lot of town is that that was one of the first beers I saw out on the shelf and I'm still seeing it out on the shelf. So it's not like pumpkin beers or it's like, this is it. Come and get it. I know it's August 29th, but, you know, come get your pumpkin beers.
00:21:10
Speaker
I know we've said this before, but can we do a quick rant about bottles and cans and how awesome that is? Like you can just do anything that suit again, announces or less. Anything. Yeah. You can build your own six pack or four pack. Minimum of four. Yeah. You can build your own minimum four pack. I built a five pack.
00:21:29
Speaker
Like, dude, that's just awesome. Just grab anything off the shelf. What I didn't do is, like, they had things that were in boxes, like, like Rev stuff in boxes. I was like, I'm not... Yeah, I feel a little... I'm not gonna get over the box. I know, because they, I have seen many sitting on the shelf before where I was like, oh, shit, someone did do it. All right, cool. So now I don't feel so weird if I do want to grab just, like,
00:21:56
Speaker
a super massive cafe death for $10. And I'm like, oh, they got right way to hell. I'm like, right way to hell. Is that different from right way to hell? Is that like a variant? Yeah, right way to hell. Is there like a ghost pepper in it?
00:22:08
Speaker
Um yeah so I didn't touch boxes and I stayed away from like uh imports like but I did see imports on the shelves like you know in the sink people grabbing stuff so they do have like a collection of single bottles there like but yeah very cool spot man I was I was super impressed and I think that was my first it's not my first time in well my first time in that bottles and cans
00:22:31
Speaker
And I think my second time over all of the battles again. So I am now a rewards member. So I continue. So am I. I signed up. Absolutely. I got six points today.
00:22:43
Speaker
It doesn't cross over to each store. They're two locations now. You have to have two separate. You have to sign up for your own. Are you serious? Yeah, I got them for two separate spots now. That's all right. I went to the new one. I'm like, I'm signed up at the other one. They're like, oh, it doesn't work. I'm like, OK, fine. I mean, it's free. So who cares? But yeah, well, the other thing is that I'm closer to this one. So I probably won't be going to the other one anyway. Oh, good. We'll be taking mine. Correct.
00:23:06
Speaker
that's an annoyance eventually i believe i believe they told me that they are going to try and do it where they can do it your margin yeah it's funny that it's funny that you guys both chose uh chicago beers because i too chose a chicago beer for my first beer what do you got tony well i got maple woods kellam all keller beer
00:23:27
Speaker
A little bit of a Metallica vibe to this. I don't know if I've ever heard of that to be honest. That's awesome. I was not really familiar with the beer but it is a Keller beer and I'll give you a little rundown out of here. Brewed with 100% German floor malted pilsner and hot lightly.
00:23:46
Speaker
with french-grown barb rogue hops rich multi-sweetness with grainy depth finished with light notes of ripe red fruit flavors and noble hop spice uh comes in at four and a half percent and i will say this
00:24:01
Speaker
when, you know, fest beers are a lighter, you know, type of a beer that you have around an Oktoberfest. And when I saw this, I'm like, that sounds good. It's lighter than an Oktoberfest, but it almost has a sweetness and more of a mouth feeling body to it than a fest beer. So I feel like it kind of meets in the middle. And just like, you know, when spring rolls around and you get the warmer weather,
00:24:28
Speaker
you know sometimes you go for paleos or pilsners and I feel like loggers
00:24:34
Speaker
right now and fall are also really good because they're kind of refreshing and crisp. It's right before we start getting into, you know, heavy dark
Personal Drinking Habits Discussion
00:24:43
Speaker
beers like porters and stouts and barley wines and oat wines and wheat wines, barrel aged this, barrel aged that. That's not a rant. I'm really looking forward to it. Sorry. Sorry. But yeah, this is really good. It's like a golden straw color.
00:24:59
Speaker
Smells like a fucking. Logger beer, which I enjoy. It's got a like spicy noble hop aroma to it. It's very refreshing. I am sad. I am sad that I did not just get this as a four pack because I think I would drink this a lot. It's very good. It's very refreshing. But like I said, there is a bit more body to it, which I like. Maplewood is saying this beer should be slammed. Your response should.
00:25:26
Speaker
Oh boy. Ladies and gentlemen, he half landed. Fantastic. If he would have done it, that would have been the fucking funniest thing ever. I almost did. That would have been the only video. I want to enjoy it. Well, then you're like, that's my only one, Mike. I know. I'm trying to enjoy it. That's like shot. That's like, you know, one of those videos when they used to pop open a bottle of rare and chug them.
00:25:50
Speaker
Yep. Keep on chugging. Yeah. No, thanks. That's the next episode. Sweet. We're going to chuck some bottles of rare. Do you guys actually have any bottles of rare left? I know Brandon, you do. Clark, do you have any bottles of rare left? I don't know. The one I had was gone. That rare. Yes. Goose Island's rare. Excellent. I would say these are good first choices here. Three solid beers. And we all chose Chicago beers, man.
00:26:18
Speaker
We win, we win. Guys, I didn't do it on purpose either. I was walking around and I thought- Well, remember you texted us, you said, make sure, this isn't all caps, make sure you choose Chicago beers or else. I didn't send that one. Just like I didn't say pumpkin. You might wanna double check. That might've been branded to you. Oh yeah, that was an off text. A separate channel, off channel. There was no pumpkin.
00:26:40
Speaker
So there was that cover fest? There was that cover fest. I say corrected. I say corrected. My apologies. I just thought you guys would be more creative and have more imagination. Especially with a, you know, place like Biles and Cans where you can have tons of different type of things to choose from. So, yeah, I think these are good first picks, guys. Not that I'm trying to, you know, move along here, but I am going to move along here. What other types of stouts are stouts? Styles do you guys like drinking during the cooler months as we get into them? Well, you did say stout. Oh, boy. And I've already been drinking a little bit.
00:27:11
Speaker
because I finished my waddle just as we began talking about it. And I already moved on to a stout from Chicago. Well, I will say for a second, I did think of the, what's it called, Carmela, the Burbank County one. That's a good ball.
00:27:30
Speaker
Yeah, the cinnamon, what is it exactly? It's caramel apple. It's like apple, caramel, cinnamon. Wheat wine? Yeah, wheat wine. It's awesome. That honestly might be my favorite from last year. Absolutely. I had one of them a number of months ago. And that's all I had. I didn't have any other bottles. I have bottles of every other one sitting around. Interesting. I think it capones and I bought it because I was very excited to see it. So I still have that. And I thought about it for a second. I thought, nope, I'll hold off for an even fallier day, as they say.
00:28:00
Speaker
It's funny that you said that because I was going to be like, Ooh, I have a beer that Clark doesn't. I'll save it for him. I've got a bottle of Carmela. You can still save it for me. I got to drink it with Ron as well. If Ron's never had it. And he says, that sounds really good. Last Friday, we were going to drink it and not last Friday, Friday before. Nobody wanted to drink it. But me and Ron, I was like, we're too late into this. After your 24 other beers.
00:28:23
Speaker
I finally checked them all in. I don't know if you guys saw that. Oh, we saw. I mean, but it was like split between four guys and they were like from last weekend. I had this beer from last weekend. I also had this beer from last weekend. I just put last weekend. I didn't put it from last week. It was from last weekend.
00:28:38
Speaker
That was like two weeks now. So what's the big reveal, Clark? What is it, Ian? Go! 2020. Kids. From the can, too. Because we're... Is that allowed? Yeah. Well, I guess so. Because we're doing a Zoom, I might have yelled over what you actually had. Sorry, Bob. I said D-star 2020. That's just... Revolution. Regular old. Nothing special. No maple. I almost grabbed the maple because that is fall-like.
00:29:08
Speaker
but I didn't, I saved that one. But the regular, and it's tasting fantastic, by the way. Chocolate's coming through even more. Barrel might be disappearing a little bit, but it's really good. And I'm very excited because there'll be a new version coming out in about two weeks, so.
00:29:25
Speaker
I can't wait to shotgun one of those stove pipe cans. You know, like do a- Oh, that's right. Yeah. That'll be an episode where we shotgun a 19.2 ounce can of barrel-aged stout, 14.5% somewhere around there. I don't know how much is it, how much it is, not 14.5, but that's a good choice. I did think about doing something barrel-aged, but I thought it was just too soon for me in the season to bring- You mean it was a random Tuesday and you didn't wanna- Absolutely. Yeah.
00:29:54
Speaker
You know, I, I haven't been drinking during the week. And last night was a special treat with my seltzers. And then tonight when we're like, I was like, Yeah, I guess I'm available tomorrow. And I woke up this morning, I was like, two nights in a row. I don't know if I can do this. Well, as I mentioned to you, I still have a stockpile of barrel aged beers that we all need to work on getting through. And I thought, so I may as well get started. Yeah, there you go. Thanks for the invite for tonight. Everybody came by and drink that with you. Good about Carmela.
00:30:23
Speaker
I mean, Brandon did and he was here and now he's back home. That's why he's so tired. Yeah, exactly. Exhausted. My life. Just been driving around back and forth drinking barely aged beers. Clark, if someone walked you up on the street and said, hey, what would you rate that 2020 Death Star you're drinking right now? Oh, gosh. My mind went 4.5 right away. Could lean 4.75. Gonna stick with 4.5.
00:30:51
Speaker
Ooh, four, five. I think it's better than it was six, seven months ago, to be honest. All right. I'll allow it. I'll allow it. Thank you. I do. I am looking forward to, holy shit. What's wrong with my pouring right now? I'm looking forward to the next couple of weeks of having some. I don't have any regular, but I do see it sitting around still on some shelves. I might get it to do a little comparison. I am questioning raspberry though.
00:31:21
Speaker
That's the variant. Oh, there goes your head again. But the fruit this year is raspberry. And I can see it going both ways. I have a lot of faith and revolution to do it properly. Exactly. Got it. Brannon, what are you? Brannon, what's your second beer of the night?
00:31:47
Speaker
I actually ended up going with another Chicago beer, Goose Islands, Oktoberfest. This is an Oktoberfest episode for Brandon, outstanding. I have not had their Oktoberfest this year. I had it the first time on Sunday on tap at a bar and I was like, this is phenomenal. I rated it 4.5 on tap. Ooh.
00:32:13
Speaker
And color wise, like pretty much the same. Yeah, almost identical, which the Lager town and flavor wise. Delicious, delicious city USA. It's good. It's good. But you know what? Like it's it's a little spicier, I think like
00:32:38
Speaker
same flavor profile, but I think more of that stuff that I like comes through on the Goose Island one. Very impressed with this one. Yeah, I mean, good job Goose Island. I mean, they always, I mean,
00:32:57
Speaker
We've kissed our ass enough on this podcast, but like, yeah. It's been a little while. I mean, you know. And but it's mostly over their barrel age stuff, to be honest. True. That is true. Like this, like this is a solid, this is a solid fucking beer. I really enjoy this. Goose Island, this is my call out to you guys. Look, maybe we're not as big as those other influencers you see on the Internet or those media personalities, but goddamn, we've done
00:33:22
Speaker
Two full shows based on Bourbon County, if not three, and featured many of your beers. All I'm asking is that maybe this year, consider us for when you send out those Bourbon County packs, because some of the things that I've seen online, especially some from last year, well, they would just shorten. They didn't really get in depth with them. And you know, with what we do and how much we love your beers, we would devote a whole episode, if not a little bit more,
00:33:46
Speaker
We could spend hours to this line. This year's lineup. So here's my plea. Anybody wants to send this over to Goose Island. This this part of the episode, not the beginning. Nothing mentioned about chodes. No mentions of Clark going both ways. No mention of my rants of of of Oktoberfest beers. Just this part. Consider us. For tasting Bourbon County.
00:34:14
Speaker
and letting everybody know what it tastes like. Working on it. Outstanding. Well, that's good, Brandon. I have seen it. And the price point of the Goose Islands beers are always pretty solid, especially the 12 packs or six packs for those limited releases that they do. I gotta say 12 packs, probably what, 12 bucks, something like that? $13 for that? If that, I mean, for an Oktoberfest. 10.99 maybe. And I don't think I've ever had this before, so. By 27%.
00:34:44
Speaker
Yeah, it's actually, it's pretty good. That's awesome. Yeah. And what's crazy is like my October festive brewing is supposed to clock in at 7%. So I wasn't, I think it was that high last year, wasn't it? Yeah, it was. It was the name. Well, because I realized I had screwed up the recipe originally. So when I, so here's the old Tony.
00:35:07
Speaker
So Nome Brew, brew shop has a fabulous like recipe builder where you can put in your ingredients, do all that kind of stuff. And when I was doing it, I was just like looking at beer Smith and I'm like, I was like, wait, this isn't like the correct measurements. I figured that out afterwards, after I burned a couple other beers after that. But I was like, you know what?
00:35:31
Speaker
Because I went to order it again, and I was starting to put in the numbers. And I was like, wait, this doesn't make sense. So I looked back at what I did last year, just ordered everything I did last year, and then redid my recipe. And I was like, oh, I'm going to fix this. It'll fix it. And I was like, it changed it from 7.1 to 7.0. ABB, I was like, OK. Good enough, ordered it.
00:35:55
Speaker
And I'm just doing what I did last year. But hopefully it comes through because my mother-in-law loved that and she does not like beer normally. So look at that. How to win over the mother-in-law, make an Oktoberfest. That's what I always say. That's right. If you are if someone's walking down the street and they were like, Brandon, what do you think of that Goose Islands Oktoberfest? How many out of out of five? How many would you give? Four point five.
00:36:23
Speaker
4.5 is one interesting piece. That guy sounded kind of different than the other people that have been. Just random people walking down the street. Oh, so it's just random. Yeah. Who knows? Yeah. I mean, the first two kind of sound the same, but then this the second guy, you know, is someone else, someone else walking down the street. I also, you know, stayed in our comfort zone and chose a Chicago brewery. I chose Midwest Coast Brewing in Chicago. I've never had anything from them. What Midwest?
00:36:51
Speaker
West Coast, keep up. And I chose it because this was the style that I was looking for, which was an American brown ale. Oh, that to me screams in my face. Well, because that's actually when I enjoy I think I scared Clark. That's when I enjoy brown ale is the most because it's right before, you know, you get to the porters and then stouts, browns, brown ales to me or give you that little bit of hint of roastiness and chocolate.
00:37:21
Speaker
before really, you know, focusing on those those flavors. And there's a little bit more of a hot presence in these. Now, while you while Brandon was talking, I had poured this beer and I had to pour it into two separate glasses. It was
00:37:38
Speaker
Boaming up uncontrollably. Now, granted, it wasn't ice cold, but it has been in my fridge for two and a half hours and sat out for like 15 minutes. And I took a sip from the can, too, and it was like crazy carbonation. Like I couldn't taste anything. After letting it sit in this goose island glass, I
00:38:01
Speaker
The carbonation has settled down. I was worried, maybe it was infected, maybe it was over carbonated, but this is really, really good. This is a really good brown ale. It's nice and, yeah, I don't know if you guys, you guys can kind of see through it, maybe it looks maybe a little murky. You can see the lights behind, yeah, there you go. It's really good. It's clear, kind of looks like tea almost, but darker. So what do we know about that brewery?
00:38:27
Speaker
Well, it's funny you should ask, because I have it before Clark does. Actually, I just have it about the beer. Westtown Brown is the name of it. It's 5.3%. And they say, don't be scared off by dark beers, exclamation point. Toasted chocolate and caramel notes lead the charge. And this beer tracing its roost back to the 18th century England. But this American style brings a little more hop character to the show. Property rights, powdered wigs, brown ales, just like everything we took from the British.
00:38:54
Speaker
We made it better on this side of the pond. 33IBU Columbus Willamette available in 12 ounce six-packs. And if you don't know anything. Now you know. If you don't know, now you know. Westtown is located on Walnut Street in Chicago, 60612. They're down by Metric Coffee. Clark, I think they got a big, nice outdoor area too. According to the pictures that you and I are looking at, they do.
00:39:26
Speaker
It's closing soon at 9 p.m. Better get there, everybody. Got eight minutes. Oh yeah, Western and Fulton, basically.
00:39:33
Speaker
Hmm. It's close to I'm trying to think of another brewery that is not too far. I don't know any others unfold. Oh, Goose Island is not too far from it. Yeah. So I will say for a brown ale. Now, this the other glass now that it's settled, you can definitely see it a bit better how clear and brown that is. It's really good. It's really nice. This is the kind of beer that I want to brew. A brown ale was as a beer that I'm actually going to brew for Halloween this year. I'm not brewing a pumpkin beer. I'm going to brew a brown ale.
00:40:02
Speaker
Uh, to get me into the fall, uh, Halloween mood, I might shoot for six and a half percent, you know, to kind of make it, uh, a little boozier, have one feel pretty good. Good to go. But, uh, brown ales are one of my favorite styles. I think it's an underrated style. It's overlooked style mainly because not many people brew it. And I think a lot of people's first experienced brown ales is probably new castle, which I haven't had since, um, like when he does took over brewing for.
00:40:34
Speaker
But it's good, it does, it is kind of roasty. There is like a, there's a chocolatey flavor from it, not too strong. So question sweetness to the beer and the hops kind of make it almost like a bittersweet chocolate type beer without it being like, you know, super sweet.
00:40:54
Speaker
So not to cut you, cut you off. Well, you did. But anyways, so we just broke up on there. You're going to you're going to brew the brown ale. Correct. Is that your first beer you're doing since like scrubbing your equipment? Absolutely. And I haven't even fully scrubbed the equipment yet. I did a couple of things and that was it. But yes, since the whole shit show of my last three beers and have we talked about that on an episode, maybe I don't remember. Yeah, a few of them. We did. Yeah.
00:41:24
Speaker
For those of you who didn't know, the last three beers I did, fucking sucked, and they just did not turn out well. The only thing I can think of, which I hadn't had an issue with in the past, is that I used kavik yeast for all three of them, and the kavikings sucked. So I was not happy with it, especially with one of the beers, or two of the pale ales tasted oxidized, which is not something I've dealt with
00:41:49
Speaker
a really long time. So I'm not I'm not sure what it is that I did wrong. It could be an equipment thing. So I'm in the process of cleaning things individually. And this one I am this this brownie that I'm going to do is going to be on my old setup with propane. I am I'm doing the break something happened with your well, are you including the
00:42:12
Speaker
Heart seltzer that you tried. Oh no, that also did not turn out. So that's four things I brewed that just were not good at all. So yeah, the last four brew, four strikes. And if anybody wants to try these beers, they're currently sitting in my kegerator because I'm too sad to dump them. Same thing with the seltzer. I just don't have it in me to dump these beers. Too sad to dump them. The next name of your home brew.
00:42:37
Speaker
Oh, that's my brown ale, too sad to dump. Too sad to dump, which you can take any way that you want. It's more like Mr. Rumpkin gets a blumpkin, just use your imagination. Wee, wee, wee. Mm. So you have brown ale. Mm. You got me thinking about brown ale. I love brown ales, man. They're really good. And the hops they use in this, I know I said what it was, and then I jumped off the page, I believe Columbus, and I say Wilmette.
00:43:05
Speaker
Lambit, I mean, not well met.
00:43:09
Speaker
I'm trying to bring it back up, but my computer is telling me, asking me if I'm a robot, which is weird. It's not super floral, it's not super spicy, not super citrusy. It's got a nice just slight hot bitterness to it that I'm really enjoying. So I've never had any other beers than them. And to be honest, I didn't know anything about them. But when I saw, my plan was to get some type of brown ale. I was also looking for some, if there was a barrel age like,
00:43:38
Speaker
um old ale uh i think old ales are really good to have around this time of year is that you know everything is cooler in the evening it's not ice cold outside yet but it's cooler so those type of beers that i i like to have well with uh plop day not really hard for me to not crack open the uh
00:43:56
Speaker
That was sitting right here. I was like, we can do after the final pores where Brandon just drinks it and tells us about it. And we listen to him. Yeah. Well, I'll just and I can and I can drink something else. I'll just drink something else from what I got. And I did get something pretty fun. Brandon, I know. I'll just tell you guys what the other beers that I got that I didn't crack. Tell us what you got. No problem, man. You were so proud of them. You had to let us know. I was so excited, man. And you were very rude about your spot. I got the text where it said. Hey, guys.
00:44:27
Speaker
Why don't you read the, why don't you read the actual text? Let me read the text. I'll do it in my Tony voice. Thank you. I must say, I'm pretty happy with the beers I grabbed that I'm not sure which ones I'm going to open tonight. To which I said, well, good for you. And then I said. Rude. Yeah. It was totally rude, man. Clark, you're the dick in this one.
00:44:54
Speaker
Yeah, that's what I'm here for. Clark the dick. That's his name. Being a dick is his only game. I did get regular non-barrel-aged Imperial pajamas from Bagayo. We should save that for a side-by-side. If it weren't, you know, I'll just drink this and get another one. Oh, that's what they call it, a side-by-side. Yeah, that's Clarky from there with that, the old side-by-side. And the other beer that I got, which I feel like
00:45:24
Speaker
Clark, I think you've tried this. Spoiler alert, it's a Goose Island beer. It's a goose, just so you know, we love you. I got their, because they have them in four packs, I got their old Forrester barrel aged, old fashion inspired, old ale with lemon peel and orange peel. Never had it. Oh! Maybe we talked about it, maybe we messaged each other about it then. We did, and that's been out for a while now, right?
00:45:52
Speaker
What was it? So sorry to cut you off, Mark, but it's better this way. What was the other king of cut offs? His name is Brandon. What was the other beer that we had? Like, so what is it? What is it? It was a bell. The bells are old fashioned. Yeah, bells are old fashioned. After final pour around Christmas time.
00:46:10
Speaker
So I will say that it is a four pack at Bottles and Cans and it was 16 bucks. And it like stood out because I walked by and I noticed like, just kind of glancing at stuff. Cause I wanted to be in and out of there. I didn't want to get stuck in traffic too long. People see you. Yeah. I don't know. I mean, everybody knows. I mean, we had to deal with that at half acre.
00:46:30
Speaker
You know? There's so many people. He's got their longer head on. He always wears it first. Yeah, we had to, like, that mustache I wore, I think it mostly worked. Except for that one person at the end who was like, wait a second. Are you Zach Brack? And then we had to run. We had to take off. We had to run, and it was really embarrassing.
00:46:47
Speaker
But as I'm looking at everything, I know I saw Old Forrester. That was the only thing that stood out and I was like, Old Forrester, what do we got here? I was like, oh, it's a goose island thing. Old Forrester, what the fuck's this? And I read Old Fashioned, inspired, and I grabbed it, and I read it like, oh, it's an old ale with lemon peel and orange peel. Sounds good. So I was going to crack that. I still might. It's nine o'clock. Who knows? I drank a D-star. I'm going on this right now. It's delicious. I know, but I so.
00:47:15
Speaker
Red alert. If anybody sees coming out in the next couple months, if anybody sees the bells. Oh, yeah. If they release it again this year, that would be great. I hope so. That was fun. They really did a nice job on that. That was like a fucking delicious beer. And dude, I like I looked for it. Like after I got it, like when I was just like searching or whatever, we had it and I was like, where is it? Didn't find it, but I'll be on the lookout.
00:47:45
Speaker
We fight if it's out there again. I guess, does Bell have a beer finder for their special releases? I don't know. I'm sure they do. Because if they do, we got to keep tabs on that. I feel like I remember looking up if they had done that before.
00:48:07
Speaker
I could be making this up, and a lot of what I say on this podcast is completely made. I understand this episode. Start pounding them with tweets, like, hit them again.
00:48:20
Speaker
Tony and I used to do that with shorts. It never worked, but, you know. And Clark, we have tweeted at Bell's before when we did the whole planet series, we could say, hey, it's us, the guys from the planet series. Now we want to find something else from you. Please bring back your fucking old fashioned beer. It was delicious. Yeah, they didn't really seem to care about that. So it was, you know, it was amazing. And those before, you know, all these other people on the Instagrams were doing. They don't even have they do have a beer finder, but they don't have the old fashioned one sitting on there.
00:48:49
Speaker
I think we need to reach out and find out. You guys doing the old fashioned again, because that should be a regular holiday treat. Yeah. If not, give us the recipe.
00:48:57
Speaker
Yeah, or just make it for us. Yeah. Could we do a collaboration? That's easier. Collaboration, yes. Collaboration, where you do that beer and we just take some with us. That's a collaboration. That's how you get it. That's the way it works, man. Well, this is a good fall beer episode, Brandon. I'm glad you focused on one style and stuck with it because you chose two good ones. So that was great. Yeah, I do what I do. That sounded sarcastic, but it was not. I'm giving you props for that. Clark.
00:49:27
Speaker
No, you're not a Power Ranger, but I do like your choices as well. Waddle is fantastic. Death Star, I mean, you can't go wrong with that. Getting gearing up for the barrel age season, like you said. It's so close, man. So close. Two weeks away from the first three releases of the Death Star lineup from Goose Island. So that is very exciting. And the two other beers that I had, the Maplewood color beer, Kellamal, and this
00:49:52
Speaker
What is it? Midwest coast, American brown or Westtown brown, American brown ale. Very good. Very, very good. And if anybody you're out there, you don't drink brown ales, the fuck is wrong with you. Get out there, buy a brown ale. Give it a try. Brown ales are fantastic. You don't know what your down with the brown.
00:50:13
Speaker
Down with the brown. What was I gonna call it? Deming? We'll have to listen back. Oh, speaking of listening back, something we said we were gonna do and we haven't done in a while. Brandon, do you have a timer on you right now? Can you pull your phone's timer up real quick? I do. I need 60 seconds because something, yeah, something we haven't done in a while and we're gonna put them back on the spot. Clark, it is time for your 60 second recap of the episode. Brandon, you tell them when to start.
00:50:43
Speaker
Three, two, one, go. Well, I did begin with Waddle from Off Color. It was a very, very, very special Oktoberfest beer. Very solid. Tastes like Off Color did in Oktoberfest. And Brandon is doing Logger Town from Half Acre. We were just at Half Acre. He had it there, but he had it tonight too. Very good, very solid. Tony moved on to his Maplewood, what's it called? Hell something? Can't remember. Tony, fill me in.
00:51:17
Speaker
Callimel, callimel. Callimel, callimel. Not a hell, it's a callimel. He's very solid, it's crushable. I mean, he almost totally just downed it in like two seconds, but he didn't. And then I moved on to my Death Star, my Death Star, depending on what you want to talk about. Very good chocolates coming through, really looking forward to two weeks from now. Brandon, October's Fest, Goose Island, really good. Goose Island, reach out to us. Tony, Midwest Coast, Brown Ale, delicious, need to drink more Brown Ale's and brew some Brown Ale's.
00:51:45
Speaker
Nice, with two seconds to spare. Oh, sweet, good job. Good job, good job. So you know, you would have been unfastened. Little hiccup, little hiccup. Well, had I not put myself on mute and be able to tell you how long, I apologize. And then I tried to unmute it and it gave me options to do something with the microphone. I kept going to hell's locker, but that's not where we're talking. No, it's a Keller beer. It's a Keller beer. I was also like, why is Tony not telling him? I couldn't. And then I baked him. I was laughing. You're like, I will not give you the answer. I'm not giving you the answer. You have 30 more seconds.
00:52:14
Speaker
This is Clark's 16th second record. I could have spent time looking on my back button on my browser and gotten there at some point, but that would have been a lot of airtime lost. That was good. That was good, good. Yeah, two seconds is fair. Yeah, good 58 second recap, man. Good job. I had a little rant. Brandon, we still got to find a segment for you. What's your segment? I have no segments. I'm just here. He doesn't need a segment.
00:52:41
Speaker
Well, Brandon, you got something? Sorry, no, I thought I saw the old fashioned in the Bell's release schedule, but it's not there. But they do have a special double cream stout, cherry stout Christmas ale and brown ale coming out around Christmas time. It'll be just in time. Mars is coming back. What? What? Like a planet?
00:53:02
Speaker
No, no, Mars is still you're thinking of Pluto. Pluto is triple IPA. Mars Mars is really I thought it's a double IPA. Either way, it was a really good beer and Clark and I really enjoyed the whole planet series and I hope they decide to revisit that because all those beers were good. But apparently Mars is what stood out the most. I thought Uranus tasted great. So I don't know why we're not revisiting Uranus. But Brandon, I love you, man. Love you too, bud.
00:53:28
Speaker
Clark, go go Power Rangers. We're going now. Oh, we're going now. Should we leave? Yeah. Bye. Bye.
00:53:58
Speaker
On Untapped, B-Dub drinks beer. Tony can be found on Instagram and Untapped under Asafelp Chicago. On Twitter, TheAsafelpChicago. Clark can be found as Clarkhouseki on all three. Be sure to subscribe, like, and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at The Malting Hour.
00:54:38
Speaker
Go Go Power Rangers!