Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
Episode 18 - Post Prop Day
113 Plays6 years ago
On this episode we discuss the aftermath of Goose Island's 2019 Prop Day. We also talk about the future of the podcast and what to expect in the coming year.
Break music provided by: RealBadRealFast
realbadrealfast.bandcamp.com
Spotify
facebook.com/realbadrealfast
Recommended
Transcript
Podcast Introduction and Platforms
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.
00:00:48
Speaker
Well,
Prop Day Experiences and Technical Hiccups
00:00:49
Speaker
here we are, in kind of a weird episode. Oh my god, my pocket's vaping. Oh my god. That's how people die, dude.
00:01:00
Speaker
Let's start that over. Here we are. Welcome to another episode of the 212 Roundtable. I'm Tony Gullick. And I'm Brandon Winnington. And this is kind of a different episode. We are going to... well, a couple things. Mainly, we're going to talk about Prop Day, which we just attended, which was a lot of fun. Had a blast. Ran in some people. Fortunately, the cheap-ass pocket recorder I bought from Amazon, you get what you pay for, did not
00:01:28
Speaker
work very well. It was so terrible that the background noise was fine. Like you heard people around us, but anytime, and where I was holding it was pretty good. It wasn't like close to our faces. All of our voices were cracking. It was like just peaking so bad that it was cracked and there was no way I could adjust it whatsoever. That sucks.
00:01:52
Speaker
After every beer, we hung out with Shalanda, after a beer trick, and Clark Federidge and his wife, Jessica, was also bummed about because she was gonna be on. We talked to her. We also talked to Eric. She was a beer expert, apparently. At that time she was, yeah. Her first time drinking Bourbon County. And we also spoke to Eric Flores, who, as you guys know, has been on the show before, two times already, and it was his recipe for prop this year.
00:02:18
Speaker
So it's kinda cool to talk to him. I went through all the recordings to see if maybe that one, out of all of them I hoped, was gonna be good. But none of them turned out, so Brandon looks like he's about to cry right now. We're gonna just kinda- It was our entire episode. It was, it was. We had like eight recordings. The plan was to go in between those recordings and talk about that. But we'll go over those beers. And then after the break,
00:02:44
Speaker
We have some other things to discuss. It's kind of a bittersweet type of situation here as things are about to change with this podcast.
00:02:56
Speaker
It sounds sad, but it's actually not sad at all. But still, hold on to your pants. All right, let's get right into this. First off, we're not reviewing any beers, but we are drinking Old Irving's Beezer tonight. Yes. I was going to bring over a prop, and I'm glad we didn't. We're going to drink that another time. Yeah. I mean,
Tasting Highlights at Prop Day
00:03:15
Speaker
while it would have been awesome, I mean, like I was thinking about it earlier today, I'm like, it is too close to prop day to want to drink another prop right now.
00:03:24
Speaker
I want to drink another prop. It's also the two of us, and it's a weeknight, and doing that is just... I'm not saying that it would be a terrible idea. We've done it. I just don't want it... It's one of those... I feel like... I mean, I drank a lot of it at prop day. I don't want to say a lot of it, but I used a fair share of my tokens to go back and get that three times, maybe? Yeah, and Clark was nice enough to share those tokens that Jessica wasn't going to use with us, so I got more prop with that as well.
00:03:53
Speaker
But it was just it was so good. It's just it's also it's very flavorful. Yes. So if you haven't had the chance to try it yet, get very flavorful like and when Tony and I did the the preprop day, we did prepping for prop. Yeah, we basically combine, you know, we basically tried to French press our own version of this year's prop. And I don't want to say that we were
00:04:23
Speaker
like way off the mark, but some of the things that I liked about what we did were also present in that beer. But it did have a lot of chocolate, it did have that vanilla, and it did have that coconut, and it did have that oil, oily look that we... murky. But yeah, so kind of coming back to what I started with, like it's a big beer and it is definitely sweet after you do it for a while.
00:04:51
Speaker
It's a lot to take on again. Yeah, on a weeknight. My body would not have been happy. My body was not very thrilled with me when I got home that evening, but I was happy. Yeah. I was very happy. Oh, and your night was basically like the start of your night was prop day. I had a concert that evening at nine o'clock with my wife, which was fun. You guys ever check them out? There's a band called Camp, C-A-A-M-P. They're a very cool, very good band.
00:05:18
Speaker
I can spell. They can't. Touche. Anyway, let's get to the nitty gritty of it, man. We were groupie. We were. Which was awesome. And again,
Beer Purchases and Group Discussions
00:05:28
Speaker
Brandon, thank you very much for bringing me along. My pleasure. It was awesome. Oh, so thank my wife who bowed out. Yes, bowed out. And my thanks, you know.
00:05:38
Speaker
I made biscuits and gravy for all of us. That was awesome. We had a family breakfast that morning. That was kind of nice. We should do that more often. Yeah, agreed. We should do that. Yeah. I mean, Beckett said she'd make cream tuna. Laura would like that. I'm going to take a hard pass on that. She's just not like tuna? Not a tuna guy. Like, is it canned tuna? Oh, yeah. Oh, for sure. I'm not in.
00:05:58
Speaker
No offense record. Everything else that she's ever made is so tasty. It was funny. That's like her mom's thing, but for some reason, they grew up in that. I don't know if that was like her mom got that from her mom or whatever, but I remember the first time I went, no, I think her parents came up. Her mom and dad came up in 2016. It was the first year we were dating.
00:06:19
Speaker
And they came up for Thanksgiving that year at my family's house. And I remember coming down from my condo in the Becca's condo and they're like, oh, we made breakfast. You want some? I'm like, sweet. What is it? They're like cream tuna. I'm like, I was like, no. And they're like, you got to try it.
00:06:37
Speaker
So I did, and it actually wasn't that bad. I mean, but I don't mind canned tuna. Yeah, so it wasn't that bad, but definitely I would not tell her to make that if we were doing that again. I mean, hey, if it's good, if you like it, Laura might like it.
00:06:52
Speaker
I'm not opposed. But anyway. You can do a quiche. Oh yeah, a quiche is great. I do a crustless quiche all the time. Ooh. Well, fire that up the next time we do this breakfast thing, man. Maybe we'll save prop for that. I mean, like I said, because you brought me with, I feel like it's only fair that one of those two bottles, you and I share, and I'll figure out what to do with the other one.
00:07:15
Speaker
maybe michael get to have some now. Anyway group a so rolled up and have for first off i think we can both agree that it was a very well organized and well run event with getting people in quickly getting your bottles getting your samples and being able to experience the.
00:07:33
Speaker
day in a whole. The one thing I did, and I realized this after the fact, I don't know if it was Sunday night or like yesterday. Today's Monday, right? Yeah, yesterday. I think I was thinking about it. I was like, they never checked like the name on the ticket. Yeah. Well, I mean, they scanned the barcode and that was it. But how do they know? Like, I could have been like Bob. You could have brought anybody. Yeah. Because they checked your IDs first and then they banded you.
00:08:02
Speaker
Somebody came up with that idea. I think after they started letting people in it was taking a while and I feel like The idea was that they were checking your ID banding you and scanning you like all right there right and somebody changed that plan and Try to try to get the line to move a little bit quicker not realizing that okay now we're no longer doing the checking of the names Yeah, cuz goose made a big thing about you know, like on their site and everything like you will not be loaded if your name Okay, great
00:08:32
Speaker
But then it made me think of people like, you know, Shalonda, you know, I was she said she was bringing her husband. My assumption was that she bought him a ticket. And he just, you know, he decided to go to Texas or whatever. He's like, you know what, Texas is a prop day, Texas. But anyways, he went to go visit some friends and like, she could have just given that ticket to anybody else.
00:08:56
Speaker
Well, she did. Someone else did have that ticket. Oh, OK. Good. Yeah, because at one point, I don't remember, she was with us, which by the way, we met up with Shalonda and Clark and his wife, Jessica. They were in Group B, but Shalonda was in Group A. We saw her right away once we got there waiting in line. Right when we pulled up to the line. And we met. And we met up with her right away and then hung out for the rest of the day. But she ended up at one point
00:09:21
Speaker
She had to go back, it was like right in the beginning, she had to go back to the gate and she's like, I'll be right back and came back. Excuse me, everybody. This is after we had the second, this is after we got our bottles. She had accidentally scanned the wrong ticket.
00:09:37
Speaker
And so I had to go back over there. So I wonder how that works. Oh, because she accidentally scanned her friend's ticket instead of her ticket. And so when her friend got to scan their ticket, they said, you're already here. You can't use the ticket. So they had to reverse it, whatever, or scan Shalanda's ticket so that she can go in. But yeah, right off the bat, I was caught off guard because we got our taster glass. And I was under the impression, no one said what it was, but I was under the impression that prop was the first beer they were giving us.
00:10:05
Speaker
And so it's procte. Yeah. And I took a sip and I'm like, okay. And I was just kind of excited to be in there. I didn't really put much thought into it. I'm like, I'm not really tasting anything they say that's in there, but it's good. I liked the way it tastes, but it was just kind of. Bourbon County, which we found out. Yeah.
00:10:24
Speaker
It was also, yeah, so the beer was actually, I mean, all of beer, I think for most of the day was a lot colder than I would normally like a stout, especially like bourbon counting. That was my thought. So yeah, I think we were under the impression. It's like, oh yeah, maybe it needs to warm up for the flavors to develop. And I was holding on to it. And we were in the line going past, and again, that was a free pour when you came in. We were going past the Moncherie when we were going to get our bottles and people were kind of like,
00:10:52
Speaker
You know, hopping out of line. Yeah, they were downing their beer, and then going over and getting that. I feel like if I would have known it was just regular Bourbon County, I would have been more likely to do that. 100% would have done it, but like, oh, good. We'll get the cherry beer right now. Yep. So. Because then when we did go back to that line, I mean, it wasn't ridiculously long, but it was a lot longer than it was before.
00:11:11
Speaker
The longest we waited in the line was 30 minutes. Yes. And we'll get to that in a minute. Once you walked in and you got your taster glass and your badge and your tokens, you were also given a ticket. And this ticket told you when you went inside to purchase, you had two options. Option one was for $75, you got two bottles of prop and bottle of Cafe de Hoya, which by the way, that is how you pronounce it. Not Ola, not Alla, not...
00:11:37
Speaker
Whatever the hell we called it. Sorry, we clearly don't. I'll bless Benio. Yeah, let's see. So that was the first option was two bottles of prop and a bottle of Cafe de Hoya. The second option was $130. Am I correct with that? Is it $130? I think you get two bottles of prop, a bottle of Cafe de Hoya, and the double barrel, Bourbon County.
00:12:07
Speaker
I went with option one. Brandon and Shalonda went with option two. And kudos to them because as some of you may or may not know... Oh, there goes the fridge. It's cooling down over there. The double barrel is not going to be available on Black
Double Barrel Bourbon: Hopes and Regrets
00:12:28
Speaker
Friday. In fact, a new lottery has started.
00:12:32
Speaker
to purchase the double barrel, which I believe is about $55. So it's basically the new rare. And if you guys are familiar with Bourbon County, rare at one point actually was rare and it came out as a green box, green bottle. I forget, it was aged in, what, 28 year old?
00:12:54
Speaker
something I might be very wrong about that so excuse me I don't have the facts in front of me but rare was was kind of a big deal when it was released and I mean people the original release people were going crazy for it and you could you know buy it on the secondary market for I would say probably close to three four hundred probably even more dollars at that point a couple years later they released rare again
00:13:19
Speaker
And it was 75 bucks for that bottle. And then the following year, they released it again. And then it was this founded jewel. And it was still like 65, $70. And the joke ended up becoming the not so rare rare because it was so easily and readily available. So I kind of backfired on them. I had rare recently, I think last year, and it still holds up. It's very, very good beer. And I think I said this on another episode that
00:13:47
Speaker
That's a $30 beer for me. Totally. I don't want to pay. I'm glad I didn't pay $75. Sorry to my friends who did pay for that. However, Double Barrel. I bought it at Prop Day. Yeah. The first Prop Day I went to. Yeah, that's right. Because it was being offered. I think Mike did as well. I think you had the option to buy two of them, if I'm not mistaken. Yes. That's right. Because it was the first time they were doing it. Maybe a lot of people didn't buy two. That's why they had so much left over. Could be.
00:14:13
Speaker
So yeah, the double barrel I passed on and Shalonda, Brandon and Clark and Jessica all got it. And they continue to remind me the rest of the day how I blew it because not only were as far as I'm concerned or far as I know, they were not serving it there. We did not see it and we did not have tokens left if they were serving at the end of the fest.
00:14:32
Speaker
But I don't have it, and they do. Yeah, we heard a rumor towards, I don't want to say the end. We did believe it was a little after three. I thought it was after four, was it? Yeah, well, whatever. We almost heard the entire day. But somebody was saying that, oh, Shalonda overheard that they might be serving.
Blending Bourbon County Beers
00:14:52
Speaker
Double barrel. Double barrel.
00:14:54
Speaker
I have not seen anything online that confirmed that like people say that they had it there. Yeah I might do some more digging. I don't know if I don't think I saw it either, but whatever Yeah, people trying to buy bottles there. Oh, yeah, and they were really underselling it Trying to buy it from Shalonda or $100 and I say underselling is that you know everybody found out at that moment that
00:15:16
Speaker
it was not going to be released on Black Friday and that this was one of the one opportunities. Props to Emil, by the way, who we also ran into who did his damnedest to try and get me a double barrel for me to swap out my purchase and they were not allowed to reverse it. He had one, right? He bought, right? Did he make Jan buy one too? I think so. I think he's going to do that. That's his allotment. I don't blame the guy. Laura was with me and be like, we're buying both. I don't care. Merry Christmas to me and you.
00:15:46
Speaker
So anyway, so that's that that's how that went down. And the reason why I bring it up is that it was a very funny ongoing joke in the recordings that We were we were cracking up. Yeah, they were and they were really very mean to me about it and they still are getting Shlonda had tweeted about it
00:16:06
Speaker
Anyway. Oh, she did live. Didn't she do live? Oh, yeah, that's right. Yeah, if you follow Afro Beer Chick, there is We Are With Her in her live recording where I show off my terrible white guy dance moves. Pull the audio off that and just insert it into here. I'm not going to do it. I might. I might try and do it. If it's here, here we go.
00:16:25
Speaker
If not, it was just me saying, here we go. So, what was our first beer? Other than Burman. Cafe de Oya. Oh yeah, Cafe de Oya. How about this? How do you think we did? Because that was the other beer, other than prop, that we tried to replicate. I think we were extremely close, like shockingly close. I agree 100%.
00:16:48
Speaker
There was more cinnamon in that, in the actual cafeteria that I felt in mine. Yes. When I say mine, I mean my glass, because I ended up adding more cinnamon to mine.
00:16:58
Speaker
Yeah, but I was shocked at the similarities and kind of blown away the fact that we actually got so close. First impressions, too, of that beer was like there was no orange. But then as you kind of went back, I mean, as it sat in my hand longer, too, a little bit, like the orange became more prominent, but not overpowering.
00:17:20
Speaker
which is what i was afraid of yeah and we kind of talked about the similarities of how it was close to like those orange chocolate candy type things yeah i mean nowhere near as like you know orange and chocolate forward right definitely prominent um and nice actually that was probably one of my favorites of the night yeah um
00:17:42
Speaker
And I would love, like, if we, you know, crack one of those up and get that warm. Oh yeah. That would be, that's a good one. That's going to be a fun one to drink. I'm looking forward to drinking that one again. That is my, and I'm going to kind of see if I remember them all or remember how I ranked them all. But Cafe de Hoya is my number two of the variants that we tried for
Music Break: Real Bad Real Fast
00:18:04
Speaker
Bourbon County this year.
00:18:05
Speaker
The one thing that stood out for me on that beer, Shalanda had said this, she said, it just reminded her of Midnight Orange, which was the orange chocolate last year. They had a whole bunch lying around and they just made a variant of a variant by adding cinnamon and some coffee. I'm like, hmm, that's kind of funny. I don't know if necessarily that is the case, but as I was drinking it, it was very well layered. Cinnamon was up front.
00:18:32
Speaker
Then some orange came through in the brown sugary sweetness, like molasses. And by the time I was done with the pour, the aftertaste in my mouth, there was orange in there, and then by the final sips, aftertaste in my mouth was coffee. So I actually got to taste all the ingredients they said were in there at different times of drinking them. And we drank that relatively fast. We let it warm up a little bit because we were standing around. That's when we met up with Clark, because Clark finally came in.
00:19:01
Speaker
Yeah, I got to say, man, that one, I'm surprised how much I ended up liking that variant.
00:19:08
Speaker
I'm going to recommend that for people going out on Black Friday or after Black Friday because some of these variants do stick around. I highly recommend grabbing this. Don't be afraid of the orange or coffee if you don't like those flavors. They're blended so well that I don't think, as we're saying, it's layered. So nothing's going to really stand out and hit you in the face with this flavor.
00:19:31
Speaker
And I think that was a solid choice too to put in the bag for like the functions. Yes. And I was at first, I was like, oh, kind of bummed because it's so specific with like orange and coffee. I'm like, yeah, you're gonna like this. Like I said, that's my number two of what we tasted on Sunday. Yes.
00:19:50
Speaker
This old Irving Beezer is refreshing. Old Irving Beezer, a double dry hopped India pale ale at 6.9% alcohol value. It's brewed with Citra, Mosaic, Citra, Mosaic, Citra, and Mosaic. If you're looking for a refreshing thirst quenching New England IPA, try old Irving Brewing's Beezer. It's like Weezer with a B. Old Irving Brewing dot com Chicago, Illinois.
00:20:19
Speaker
We just made a commercial for a while. Yeah. All right. What was the next beer? Next beer was the most obvious choice for us, which was regular. No, it was prop. Now, Brandon, you had already kind of talked about what you thought of prop. But now talk about what you thought of prop this year.
00:20:44
Speaker
So yeah, compared to previous props, I probably ranked this up with, I don't know, I'd have to do like a side by side of like. Let's do it right now, go get. Yeah, but I mean, I think that that would be like crucial, but I think it was probably my favorite.
00:21:05
Speaker
Prop of all time? Yeah. Wow. You hear that, Eric? You made a believer. Because honestly, I don't know if I ever had 17. The Bananas Foster one? Yeah. Do you not have a 17? No, I don't think so. You better check after this episode. And if not, we need to hook up with somebody who's got a 2017 prop.
00:21:25
Speaker
Bananas Foster prop that year. I mean, it just blew me away how good it is. And I'd really be interested to see what it tastes like now two years later. Yeah. Well, and that's so that's when you were talking about how that that one was your favorite. I was just going through my head. I was like, I don't know if I ever even tried it. Oh, man. Because I think that was the year two when like rabbits had their bourbon county event and I had gone. I don't know if that was one of the ones.
00:21:51
Speaker
one of the days I met you there. I think it was one where you couldn't make it. That was the one I couldn't make it. That was you had the last port of vanilla. Something. No, I was there for a port of vanilla. Yeah. There was one there where I showed up by myself and prop I think had just blown. Like they had it all day and I showed up and I was like, can I get a prop? They're like, no. No. Anybody in the Northwest side of Chicago, when rabbits has their... Don't tell people. Nevermind.
00:22:20
Speaker
Yeah, I agree with you. I think I have to agree with you that this is my favorite prop as well. And maybe doing a side by side, it would be great. I really wish I held on to all my props because they're all good. You never know when you're going to get a chance to try it again. Yeah. But any friends out there that still have their props, let's get together and have like a prop showdown or a prop tasting together. Or own prop day.
00:22:49
Speaker
Really the first thing man, it's it's hard. It smells like chocolate fudge. It was like hot fudge To me. Yes, I got that right off the bat and I think that comes from the Cocoa noobs and The vanilla was the first thing that I really tasted and it's not vanilla It's not a vanilla bomb like vanilla last year, which I did really like the bourbon County vanilla. Mm-hmm, but it was a
00:23:13
Speaker
It helped, like the first sip, I tasted vanilla and chocolate. And then the next sip I took, like the sweetness of like the coconut kind of came in and there's like that little bit of the nuttiness from, there's a toast of pecans in there, right? Yeah. So all of those flavors, again, were very well-layered and really kind of didn't, no flavor outshine the other. It just kind of... Agreed. They were all there on its own. You can pick them out.
00:23:41
Speaker
but they blended so well together that it was my favorite beer of the day. Yeah, I would definitely say that was my favorite too. I mean, that's the one I went back to. And I think I have to agree with you that it is my favorite prop.
00:23:57
Speaker
Second being the 2017, the third one being 2014, which I think is the coconut and cocoa nibs. Was that the original prop or no? I don't know. It says it on the bottom. I will look at you, your bottle down here. Yeah. We'll look at the, we'll do a rundown of the props for each year. But yeah, it's up there, man. I mean, those three are my favorite. So I think 2013 might be the first. 2013 is the first.
00:24:25
Speaker
Now I remember that large format. That makes sense. Yeah and I mean just kind of what Tony said just the flavor profile on it was so well balanced but I was still shocked by the oil that we saw kind of yes a little bit like good point forming on it so there was it's little to no head on that prop. Yeah and even the they're pouring it from pitchers they're filling up pitchers from kegs
00:24:52
Speaker
We were going to lose some head on some of those beers, but some pores from the other beers, like you got a nice head on it. And this was nothing. Yeah. And it was, it almost had like a creamy texture, like mouth feel, I guess is the word. Um, but it was, it was such an enjoyable thing. Like I want to pull, I want to pull something out real quick.
00:25:12
Speaker
I think this is the second, not the second episode in a row, but the second episode where you say mouthfeel or aroma, very like, like aroma or mouthfeel. Those are real beard terms. I know, but it's so great. No, I know. You don't want to be pretentious and you're not pretentious, man. Those are real things. Those are real feelings.
00:25:33
Speaker
Anyway, now that I totally was I would what be that would be a beer that I would definitely look pour over like some really good vanilla ice cream. Oh, yeah, I would love to cook with that somehow. I was just gonna say that to like, even blending that with like a maple syrup and my Yeah, pancakes.
00:25:56
Speaker
Yeah, like put that in a pancake bag. Because I think maple syrup, but it like pancakes and like that flavor profile would I think lend itself well to like maple syrup. Oh, I agree. I agree. It had to be just a hint of maple syrup. Not too much where I had sweetness because it's already very sweet. Yeah. But enough to get that maple flavor into it. So that was prop. So we've gone through, we kind of went to original in Bergen County, which we both, we were kind of
00:26:21
Speaker
put off because we weren't really sure. And we did go back and taste it. I'm not knocking regular Bourbon County because I mean, that is the jam. That is why this happens.
00:26:30
Speaker
It's another year of Bourbon County. Yeah, but there's just so much like they do. So it's such great things with the variants. It's like it's weird that it over these overshadow just regular Bourbon County and I'm not pooping regular Bourbon County. I'd be like, yeah, it was good. If you'd like Bourbon County, I like it. But really it was. I mean, everything that you like about and that we like about Bourbon County is is there this year. I think the next one we did was
00:26:59
Speaker
I don't remember if we went back and yet. Wheat wine? We did a wheat wine. Wheat wine was next. That one, I remember the three of us, me, you and Shalonda, saying right off the bat was, it smelled like bourbon and bananas. Yep. And it tasted like banana, like candied bananas almost to me, with bourbon. Yes. Like if you could candy bananas in a pan with bourbon.
00:27:21
Speaker
almost like bananas foster without cinnamon. Well, what was it? Because later in the day you blended, was it that and what did you mix from, was it regular bourbon company? No, no, we did that in prop. Clark and I did that and it smelled great. It smells like bananas fosters. Don't blend those. They don't taste great together. They're just very off-putting. Wheat wine was very boozy too. It was very strong, I remember.
00:27:47
Speaker
rather being banana and then bourbon and kind of like this hotness to it. Yeah. And it didn't, you know, compared to the other, um, obviously bourbon counties, you know, color wise, you'd definitely know it's not like, yeah. And if we're going to use the word mouthfeel again. Um, anyway, so it was a lot lighter in that, in that sense. It wasn't like, it didn't feel like.
00:28:13
Speaker
you know like a cream it didn't have that creaminess it was more you know kind of one note as far as that goes but yeah the flavor was awesome i thought i mean i i liked that beer i went back to that a second time yeah i didn't you know and i wish i did um but i was so just i was on prop yeah prop all day
00:28:31
Speaker
because I know I only have the two bottles. Once those are gone, those are gone. I'm sure I'll share some with, you know, somebody else to crack them open. Unless he gets them on Black Friday. Yeah, that's what I'm hoping for. That's really what I'm aiming for. Wheat wine is my third favorite of the day. Okay. So I do, so far it's prop, cafe de oil, and wheat wine. Those are my three favorite. I'm not, so in this I'm not including a regular Bourbon County. No, no, no. Bourbon County is just like we said. So pedestrian. Yeah, that's, come on losers.
00:28:59
Speaker
I think I'm between that and then one we had later in the day. Which was? Two years? Next up was... I think that's when we got in the Templeton line. We thought we were in line, because there was a whole separate line. So the way it was set up this year, the beers were all over the place, which was kind of nice, instead of just being in one.
00:29:21
Speaker
There were so many people there, man. If they had it in one area, it would have been a crap show. Well, around three or four o'clock, it kind of started thinning out. And that's how it was when Clark and I went. So I was like, oh, I'm glad it's all in here. People were hanging out in that garage area where regular wheat wine and prop were at.
00:29:36
Speaker
that all the beers were there, but all the lines were pouring it, so the lines just kept moving. They don't really stand around and talk to the person who's pouring or the person who's getting the pour. I don't know. I feel I'm so tempted if I get the honor of going again in a future year.
00:29:55
Speaker
Why show up? If I got group A, show up at 230. Again, I wasn't sure if we were going to be able to get our bottles. That's the reason we were there. I would definitely not mind going a little bit later and letting the crowd thin out. I actually saw online that there was people that went through
00:30:16
Speaker
came in, bought their bottles, and then left. I didn't even stay around to try things. One guy was in one of the beer groups. I was like, oh, I had a flight the next morning. So I had to get my bottles, come home. I had to pack and everything and get ready for my trip. And I was like, man.
00:30:31
Speaker
And he kept his tokens because he took pictures of his tokens with his beer and I was like, you son of a... You couldn't have given those to somebody like me. He paid for them, but yeah. Why didn't you at least just go and grab a taster of something? Yeah. We got a free bourbon counter on the way in. Cheers to you. And maybe he grabbed a Moncherie. Yeah, we'll talk about that soon.
00:30:52
Speaker
So we thought we were in line for the two-year and the reserve, which is set up in a cool CTA car, but it turns out... They stole. Yes, and now the trains can't run in Chicago. It turns out it was the secret line that I was looking for in the beginning and a guy just popped out of the side door and started pouring beer for us and it turned out to be the Templeton Rye from 2013. Correct. And that was frickin' delicious.
00:31:18
Speaker
Yeah, I mean, that's not, it's not what I remember it to be. It's definitely died down a little bit. Six years later. But it was still, it still had a little bit of kick to it. It didn't cost me a token. Yeah, I think maybe the idea that I didn't know that's what we were going to get, because even as we were going up there, we're like, wait, why is this guy just pouring something? We're here to get the two year or the rise. Yeah, because they had a whole setup of like,
00:31:47
Speaker
three or four bartenders pouring the rye or the two year and they were I Noticed that we were in a line that did not meet up with where that bar went. Yeah, it was really weird and Yeah, then the guy kept popping out the window and it was just had a picture in his hand It was just pouring stuff and people had asked when we were in line and I guess What line is this and told us it seemed like you're in man going for the two year they're like
00:32:13
Speaker
No, you're not. And we had asked too when we got in that line and somebody said, oh, you're in the line for the special stuff. We're like, no, dude, this is the two-year line. And someone else told me and behind me, it was like, yeah, this is the two-year line. And I was like, oh, OK, great.
00:32:25
Speaker
So nobody knew what line we were in, but we ended up with a special treat of Templeton Rye, but we didn't want to go and wait, uh, for the two year and rye right away. So we made our way over to the mulcherry line, which Oh, that was the sadness of the day. It was because it was probably the.
00:32:49
Speaker
most disappointing bourbon county variant i've ever had and why was it the most why was it the most disappointing was because of the flavor uh it was like shalanda said it was like uh robotus and flavored bourbon county
00:33:07
Speaker
Yeah, I mean, the chair, we talked about like the maraschino cherry, like that syrup. Yeah, like, I almost feel like if I had more of that, it would have been better. Like, they were just the way that the
00:33:21
Speaker
I don't know, the way that the Bourbon County and these cherries that they used in it kind of played off each other, it just kind of tasted like a fake, gross cherry flavor. I did not dig it. None of us did, actually. Yeah, and I think one of the things I commented, like, it would have been so much better if it had kind of like a cherry cordial type flavor, but it was that off-putting cherry. Yeah, if it was like a pie-type deal,
00:33:47
Speaker
to that that might have been, you know, something else to elevate it and change it, but just straight up cherry into the bourbon county. I did not dig. Yeah. And because and just because so many people liked it, I would be curious to try it again. Like if it was warmer just to see if that does anything to it.
00:34:06
Speaker
If anybody has one laying around or wants to buy a new one. Maybe I'll get one. I don't know. I'm going to see if I can kidnap you on Black Friday, Brandon. See what the price point is on that though. Yeah. No, I agree. Because again, it's not like one I would go running after. If it was on tap somewhere, I'd probably be inclined to... That's probably when you and I will try it again. It's going to be on tap at some of our secret locations where we go and try them.
00:34:35
Speaker
around the same year. Hey, we've only have two more beers to discuss, then we've got some other things to talk about, but I think we should take a break right now. And for this break, we have music provided by someone you and I went to high school with, Brandon. Oh, got you. Tim Colletti's band. Oh, nice. Tim Colletti was in my class. You know what? And pause. I had to do this last time. I don't want to mess with you. Yeah, I was right. Resume.
00:35:03
Speaker
And Tim's band is real bad, real fast. And I'm not saying that that's the type of band that they are. But maybe that's why they call themselves that. But the name of their band is real bad, real fast, if you like some heavy guitars and some screaming vocals and awesome punk rock metal attitude.
00:35:27
Speaker
It gets real bad real fast. I really suck at selling all these bands. Like I should never ever try and talk it up. But Tim, thanks a lot, man, for sending me this. This song is called Ronin Farrow, and you can find them on Bandcamp. It literally is just real bad, realfast.bandcamp.com. I think they got a Facebook page too. I'll be sure to throw that in there. But here is their number one hit, Ronin Farrow.
00:37:22
Speaker
And we're back. We are. That was a quick one. Thanks to Real Bad. They never know. Oh, the break was... No, the song. The song is actually... Ah, yeah. Yes. By the way, when we actually take breaks, we do take breaks. You don't just hit pause and then start recording again. We take a break because we can only talk to each other for so long. Yeah. This is now three weeks later.
00:37:44
Speaker
That was thanks to Tim and his band RealBadRealFast. You can find him on Bandcamp and I believe on Facebook. I'm not sure of Spotify, but RealBadRealFast.bandcamp.com. Thank you again guys for letting us use your song. That was dope. That was dope, bro.
00:38:02
Speaker
Anyways, back to prop day. The last two beers on the list. Oh yeah, so by the way, Mont Sherry, I don't know if I didn't rate it before the break, but that is on the bottom of the list. I don't know if you guys gathered that from my disdain for it.
00:38:18
Speaker
But the
Reflections on Prop Day and Cigar Experiment
00:38:19
Speaker
very last two ones that were available were the two-year and Ry. And we got back in line for that. And Brandon and I decided to not have to go through that line again. He got two-year, I got Ry, and we swapped. And we had sips together. We shared spit via cup.
00:38:39
Speaker
Best way to do it, man. So my thoughts was I kind of liked the two-year more than I did the rye. I liked the two-year more than the rye as well. I didn't dislike it, but again, like, it just, I don't know, there's something about it. And you can, I think you mentioned kind of like the spiciness or whatever. Yeah, the rye definitely had the rye spice to it, which isn't bad. It's just not, I'd rather drink like,
00:39:04
Speaker
a rye whiskey, then have a rye barrel aged beer to be honest. But it wasn't bad. It's not bad by any means. Two year was a little more complex with a lot of vanilla, like not vanilla, like the, like a vanilla bomb or like the vanilla in prop or the vanilla in vanilla, Bourbon County from last year, but like
00:39:29
Speaker
The actual like Burbony vanilla, like vanilla you get from bourbon. Yeah, I agree with that. That stood out, which I kind of like because that is something I really do like about bourbon. You know, bourbon being sweeter than whiskey and scotch. Yeah, see, and like that reserve would be another one that, warm, I think I would probably enjoy a lot more. Especially with those bourbon notes in it. And you and I were kind of not powering through those, but we were just kind of,
00:39:54
Speaker
We were getting ready to go talk to Eric as well once we had those. Yeah, and I also feel like we both tried them. We both knew that they weren't like favorites. So we were just like, yeah, we're just going to get through this. I would say it would be two year, then rye. And it's not because I think one's better than the other. It's just preference at this point. So to run it down, my list would be prop, cafe de oil, the wheat wine,
00:40:26
Speaker
The two-year, the Rye, and then Mont Sherry. That is where I stand. And if I needed to put regular Bourbon County in there, it would probably be... No, I'm not gonna put it in there. It's not gonna put it in there. Why would I put it in there? I said I wasn't gonna do it.
00:40:40
Speaker
Yeah, because, well, and, but that, I mean, that's a tough thing though. Like if you actually thought about it, like where would you put it? You know, and to me, I mean, I'd probably put it over the rye actually. I put it over the rye and I think I'd put it over two year. Possibly. I think it'd be right after the wheat wine or.
00:40:57
Speaker
But again, I go back to the proper serving temperature thing. Yeah. If it's to a temperature that I enjoy. Yeah. That might change my mind. I mean, to be honest, we do have a Christmas episode coming up and I have a feeling some sort of Bourbon County will make its way onto the show.
00:41:16
Speaker
As it does. It's not necessarily a Christmas beer, but, you know, it's always Christmas when you've got Bibb in County. No, but you, I mean, it's released, you know, Black Friday. Right after Thanksgiving. It's the ultimate Christmas gift. It is. I think my wife said that because I bought that beer, that's all I'm getting for Christmas.
00:41:35
Speaker
I'll take it, Laura. Checkmate. Anyways, overall, I would say that the, whoa, there's a little bug flying around, and it's 40 degrees outside. What's going on, little bug? What are you doing here, man? Get out of here. Overall, it was an awesome prop day. Yes. It was a lot of fun. It was awesome hanging out with Shalanda, Afro Beer Chick, all day long. She put up with us. She tolerated us. If you go on her Twitter, at Afro Beer Chick,
00:42:03
Speaker
You'll see some pictures of us and some videos. I think there's multiple dancing videos too. Yeah, the boomerangs. Yeah, if you go to our Instagram, we have some pictures and some boomerangs on there as well.
00:42:16
Speaker
But yeah, man, this was a lot of fun. I had a great time. I mean, I did forget to mention the cigars that I picked up. Oh, right. I haven't tried those. But so I think it's up down cigar was at Prop Day. And what they do is they take some of the barrels from Bourbon County. And once the barrels are empty, they take the cigars. So it's it's like it's the they drain the beer out. Right.
00:42:41
Speaker
Post Bourbon County. Yeah, Post Bourbon County, beers drained out and they just jam it full of cigars. Like the full, you know, put together, you know, already hand rolled cigars or assuming hand rolled. Anyways, they put them in there and I don't know how long they let them sit in there for, but the idea is that that residual moisture that lives in the barrel is then absorbed by that super dry tobacco to give you the flavor of the cigar.
00:43:07
Speaker
I want to try one of those if you have one to share one day with me. I know your father-in-law is getting the brunt of those. Yeah, we'll see what he wants when he comes in. But yeah, it's an interesting concept. And there was a bunch of other stuff there that had Bourbon County kind of blended with it. Didn't end up doing the gelato, which I wish I did.
00:43:24
Speaker
Yeah. And I guess if I remember correctly, like that's pretty awesome. Yeah. I remember the man. We talked about the marshmallow that we had the first property. Yeah. Which was really good. I didn't see that we did it. Oh, we got some, we had some bourbon. We had two types of bourbon. Oh yeah. The heaven, hell, heaven, hell, bird, larceny, larceny. And then the, there was at the rate, the larceny is the barrel proof. And then, yeah, Jesus, which was 127 130 or whatever. It was ridiculous.
00:43:51
Speaker
Brad and I both were not gagging in a bad way, but we were really caught off guard by that really small pour. It was smoky. Yeah, it was very good, which was super cool. It was funny when we first got there, there was a long line to try the bourbon. I'm like, I'm not really here for a bourbon. I'm here for Bourbon County, not just, you know, that's to try bourbon. So by the time we got up there, the line was super long and this was, or super short and it was towards the end of the day.
00:44:18
Speaker
Prop day was great. We had prop day success all around. Yeah, next time I go out there I'll eat something too. Which they did have, I believe it was a Polina meat market. Possibly, like Lily Q's was there.
00:44:33
Speaker
Well the reason why, there was a Bourbon County brat and the reason why I know that is that tomorrow night for dinner with my good friends Dan and Becky, they're coming over because she bought a four-pack of those at wherever, I'll find out so I can tell you where to go. It's ten bucks for four brats but they were selling them for seven bucks apiece and I'm like I'm not gonna buy it if I'm gonna have this on Wednesday so. Brandon I'll give you a personal podcast review, I'll record it for you and send it to you.
00:44:58
Speaker
There's only four in a pack otherwise I'd say come on by. But yeah there was there was a bunch of that stuff mixed in and overall that was a great prop day man. I say what you want about Goose Island. Clearly we're fans of Goose Island because we talk about it all the time and this is the third fourth show just based on Bourbon County so we're clearly fans of this beer.
00:45:22
Speaker
We've got friends that have worked there. And then again, Eric was the mastermind behind this year's prop. And he was so humble about everybody coming up there and us coming up there just saying how much we loved it.
00:45:38
Speaker
and he was so honored and he said the word is that it touches his heart everytime he hears like that's gotta feel great you know yeah man people are telling you that this is the best prop that they've ever had which i think i'm almost positive i heard that no i didn't hear that and i did i saw like online that's what i everyone was like hands down this is the best prop and
00:45:59
Speaker
I'm in, I'm in some, some of the same beer groups that Eric's in and just the people that were tagging him and like, dude, this is amazing. I was like, hands down, you know, my favorite. I'm looking forward to drinking it again. I'm looking forward for like this specific moment to have some more props. Yeah. And I'm looking forward to trying it again. Hopefully like aged a little bit.
00:46:18
Speaker
Yeah. You know, not like, you know, like in like six to eight months, like curious just how it'll develop in the bottle. Like I don't want it. I think the bottle says five years this year. And I was like, I just don't know if I want to do five years. No, I wait five years. We were just looking at some of you've got a handful of props in there that are at the five year point now.
00:46:39
Speaker
So we should probably crack those open. It's good right now. Yeah, after the final four. But anyways, I do want to talk about something else, which is kind of a bittersweet moment. And that bittersweet moment
Podcast Rebranding and New Initiatives
00:46:53
Speaker
is this announcement. This is the final 212 Round Table Podcast. Good night.
00:47:02
Speaker
And the reason why that is that we're changing the name. Yes. We are still doing the podcast, but when we first set out to do this show, we were sent... I think I listened to the first episode recently with Stephanie. You and I were sitting across from each other in my basement doing the intro to this, discussing where we thought this podcast was going to go. Correct.
00:47:28
Speaker
We were going to be kind of focused, not kind of, but we were going to focus more on the homebrew aspect of beer. And as we've gone along, we've realized that the homebrew has been a part of it, but it's not really the focus. It's kind of become something more. It's more about craft beer or beer in general and the history of beer and different styles and our, our love of it and the people that we know that are involved.
00:47:54
Speaker
Yeah, and part of that, too, is I think, you know, originally our thought was that, you know, as members of the 212 Brew Club, we were going to be brewing more with the club and kind of, you know, reviewing that stuff a little bit more. And, you know, just as this year had gone by, you know, a lot of people had stuff going on like, you know, Mike's got a kid, you know, I just had it. I had a kid in May. Ron's got kids. Yeah, Ron's got kids. So I shipped my kid off to college. Yeah.
00:48:24
Speaker
So we were all just kind of like in different positions like where this and again like when it came to brewing it was kind of Tony and I usually that were kind of coordinating that kind of stuff and like setting you know getting things together and like setting the schedule. And you and I have brewed specifically together this year. A couple of times.
00:48:43
Speaker
But specifically, not specifically, you just said that word. I was like, oh, I'm just carrying it. But mostly, I think because, you know, like I was out this summer just, you know, dealing with, you know, raising my son, we just kind of, the brewing became kind of secondary. And the podcast, when we could get together and meet up and like record some episodes, it was while we would, you know, touch on some stuff, brewing related.
00:49:11
Speaker
There wasn't enough to carry an entire episode. Yeah, especially with home brewing. And there are a ton, and there's a ton of great home brewing podcasts out there. There's a ton of great craft beer podcasts out there. What I think we ended up doing was bringing a little more, I wouldn't say personality to it, but personality in the sense of, I think if you look at the guests that we've had on the show,
00:49:37
Speaker
just this year. We've had people in the industry, not in the industry, my neighbor Jeff, friends, people who all different walks of life when it comes to craft beer or not even
00:49:51
Speaker
anything to do with beer they've been on the show and it's been about our experiences with beer and so that's kind of what it's morphed into and to carry on with the 212 brew club name kind of does the brew club injustice and it also is misleading for what the show is and
00:50:11
Speaker
With that, we're also happy to announce that my sister and my brother-in-law, who have a production company down in Atlanta, will be coming up. And they, as we said, we're going to start doing video. We have a 4K video camera. We have a 4K video camera coming up here. We have a 4K camera coming up. They're going to set up here in Brandon's basement. And we are going to start filming our podcasts.
00:50:36
Speaker
which means there will be a video portion of the show, but we will still continue to have the actual audio podcast. I'm not sure how that's still going to play out. Not sure if the video is going to be as long as the audio or vice versa. Yeah, who knows? Yeah, that's all happening. Yeah. So I still think, you know, and we kind of talked about this. So the the the audio portion of the podcast that we do will probably largely remain the same how we do it now.
00:51:05
Speaker
And then the video will be done. We'll figure that out as we go along. Yeah, just like how we've done this podcast for the last year. Yeah, pretty much. So yeah, once we get that aspect in there, the first few runs are going to be interesting. Yeah, to say the least. Well, considering our first episode that we're going to do with the camera is no longer happening, unfortunately.
00:51:25
Speaker
The guests that we had slated to do the beer and food pairing had an unacceptable and unexpected trip to the West Coast. So we'll have to get back in touch with him to do that episode. So things like that pop up. Now, as far as the name goes, well, we don't really have a name just yet.
00:51:50
Speaker
Got a couple things we're kicking around. Yeah, I was hoping to have the name tonight, um, to tell you guys so we could, you know, get the word out. But the, the, this...
00:52:00
Speaker
I'm hoping to keep the same SoundCloud page and that we change everything. We just kind of update everything. We would. Yeah, I don't want to lose all these great episodes that we've had. And I'm going to leave it all as the 212 Roundtable. Yeah, we're not going to be rebranding all the old ones. No, I'm not doing that. You guys will just have to figure it out. Yeah, figure it out. But yeah, so that was it. So this is technically the last 212 Roundtable. And just, well, I mean, we haven't
00:52:30
Speaker
been releasing episodes for a year, but we started this whole process about a year ago. Yeah. So we've done. Yeah. So to, to come full circle. Yeah.
Future Plans: Christmas Episode and Celebrations
00:52:40
Speaker
Yeah. Just recently. Uh, what was it when we did the pre-prop? Yep. Wasn't it? We got a notification. I think it was that day. Yeah. That we had recorded the episode zero, which I've renumbered the episodes. If you guys didn't notice, um, the podcast, it's because episode zero doesn't really count as episode 13.
00:52:57
Speaker
So it's no longer episode 13, which means that the final episode- It's like the 13th floor doesn't count. What?
00:53:03
Speaker
Uh, the very last episode for this year will be our Christmas episode and I'm not sure, uh, I'm not sure how we're going to pull this off yet and where exactly we're going to do it. But I have big plans to try and get some of the guests that were on episodes pass to come on by and drink a Christmas beer with us and kind of celebrate one full year basically of doing the podcast and everybody that was kind of a part of it. And maybe some new people too. I don't know. All I know is Jeff has to be on it because I told
00:53:32
Speaker
I said episode 20 would be Jeff. We also have another episode still not released, which I think we'll do at the end of the year as well, which is when we did the Dunkle Weiss episode, which Mike was on, and luckily we had audio problems.
00:53:48
Speaker
And that episode has still yet to be released. And it's a bonus episode with Jeff, where Jeff tells a very loud joke at the end of the show. Loud and long. Yeah, it was our first time also recording during a brew day. So you could hear the propane tank going, cars drive by in the garage. It's going to be great. But yeah, I'm going to do some bourbon before I leave here tonight. But hey, man. Warm's the soul. I think that's about it. Do you have anything else? Sorry, I feel like I rambled on about all this at the end.
00:54:18
Speaker
There's a lot to talk about. Just Tony taking over the mic as usual. Sorry about that. Now I got nothing. I'm excited about moving into the next chapter. Just kind of see what we can do with the video. You've got some cool ideas. I've got some OK ideas.
00:54:35
Speaker
Yeah. And again, so the idea, like, so what we had talked about too, is we're not necessarily going to be tied, you know, the plan is to not be tied to, you know, the basement, you know, we're not going to be sitting in the next episode. We're not going to be sitting around this bar, just kind of talking. The plan is that we kind of want to get out there, you know,
00:54:55
Speaker
probably aim towards like the spring. Like once we kind of get the hang of what, you know, what we need to do for the video, the turnaround time for the video kind of stuff. How to use the camera. Yeah. Yeah. So I mean, that's all, that's all going to play into this, but definitely that's on our timeline of kind of exploring everything that we can do. Yeah. I'm excited. Yeah, me too. It's going to be good. It will be excellent. All right. Well, I think that's another episode, man.
00:55:25
Speaker
Brandon, I love you. Love you too, man. Thanks for doing this for the past year. Yeah, man. You too. Thanks. This has been great. And thanks again for the Prop Day invite. That was a lot of fun. Of course, man. Looking forward to drinking some more of those with you soon. Oh, yes, soon enough, I'm sure. No, I mean, tonight. Like, once we're done. What? We're going to drink all the prop day. Go home, Johnny. We're drunk.
00:55:55
Speaker
Music for this episode was provided by Fluid Minds. You can find Fluid Minds music at fluidmindsmusic.com. You can also find their music at fluidminds.bandcamp.com. You can find them streaming on YouTube, iTunes, Spotify, and anywhere music is streaming. Big thanks to RealBadRealFast for their song, Ronin Farrow.
00:56:13
Speaker
You can find them at RealBadRealFastBandcamp. You can also find them on Facebook and you can find them on Spotify. Thanks again everyone for listening. It's been an awesome year. We're looking forward to the next chapter and we'll see you guys in the next episode. Actually, you'll see us. Literally. Cheers.