Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
Episode ZER0
122 Plays6 years ago
On this episode, well... it's the very first recording we ever did. We thought it'd be fun to see where this started late last year. We talk about our ideas for the podcast as well as drink a handful of tasty beers. We hope you enjoy this look behind the curtains.
Cheers!
Recommended
Transcript
00:00:20
Speaker
Are we recording?
Introductions and Podcast Plans
00:00:21
Speaker
This is it. This would be episode zero of 212. Round table. I like the name. I think it's a good name. It's definitely a good name. I'm Tony. I am a president forever of 212 Brew Club.
00:00:36
Speaker
And with me? I'm Brandon. I'm the guy at 212 Root Club and I'm a title. You do a lot more than just being the guy. Yeah. You're more like, I would say you'd be vice president. Yeah. Right? Mike doesn't do anything. I'll gladly take that. Last time Mike did anything he didn't have a baby. Yeah. That was a year ago.
00:00:56
Speaker
Let's not let Mike hear this. Oh, I'm sending this to Mike soon as they're done. This is going to be our test recording. It's not really a podcast yet to see if this mic works and kind of get a format of the show. And I think what we're going to do is we're going to talk about home brewing. We're going to talk about beers that we got. We're going to drink beers on the show because
00:01:20
Speaker
Why else would we do this when we're going to be drinking? It's no fun. It's Thursday night. Yeah. Come on. What else are we going to do?
Brew Club History
00:01:26
Speaker
So we are a homebrew club from Chicago. We are officially going to be five years old in about a month. Like a month to the day, almost. Almost. Just about, yeah. So I think December 12 is when we're five years old. Nice.
00:01:42
Speaker
Mike and I started brewing six years ago. How long ago did you start brewing? Like my first batch was actually it was just on my time like 2009. Really? That was that long ago? Yeah. Wow, man. That's awesome. So you've been brewing longer than most of us. Yeah. I don't know when Emil started.
00:02:00
Speaker
Yeah, I don't know either because I don't know how old he was in 2009. He was 12. I mean, he was the youngest. He's 12. So Mike and I started brewing. You and I went to high school together. Then we didn't hang out. We just went over this with Emil. Then we didn't hang out for a while. We did start hanging out again. Yes.
00:02:18
Speaker
How did you brew the first beer with us? Because I think we were talking about, uh, we were just talking about craft beer and brewing in general and you were talking, you were working at Fisherman's. Yeah. And you were talking about how you and Mike had been doing some batches together and then you asked if I wanted to come by. Right. And so like the first time I just came by, I just kind of like stood there and watched. Um, because at that point, like I had only done extract brewing, like, Oh, right. And we were already doing all great. Yeah.
00:02:44
Speaker
So, you know, it's not that it was like new to me, but it was definitely different. So right. Because you already done the process. Yeah. And then, you know, Mike was still kind of putting his setup together, too. And I feel like it was in a January. Yeah, because it was a cold. It was cold. And I don't remember if it was.
00:03:02
Speaker
No, because first I was going to say maybe it was one of the days you were doing the Pip-Boy that I stopped by. But I don't think it was that. No, but I feel like it was like a January. Yeah. Probably a January. And it was probably a stout of some sort. That wasn't when, because the first beer we did with you was the clone of the Woot Stout, I think. Yeah. Yeah. That was good. That's the first time I ever had CBS. Oh, yeah. You brought it up in 2000. So you know what I'm thinking of right now, since we're just testing this. Yeah.
00:03:27
Speaker
that chair sucks oh yeah i think that you want to grab that chair because that's all we're gonna hear i think is just creaking like what is this um yeah so that's what we started and that was probably jesus three four years ago because it was right no it was longer than that because we didn't even start the brew club paul was still in the club his buddy randy was in the club
00:03:48
Speaker
They were brewing, they got into brewing, Paul was our cousin, Mike and I's cousin. And we decided we wanted to put a club together and there was Mike Johnathis was a part of it. I might begin this wrong, Paul wasn't a part of it right away. Me, Mike, Mike Johnathis, Brian Sanford, Dave Fox. Those are the original. Then it was you, then it was Paul and Randy.
00:04:14
Speaker
then people moved, Brian, Denver, Mike, North Carolina, Dave still comes around, and Paul is in Aurora, so it's tough for him to get up. And Randy has two kids now, so I don't know if we'll ever see him, but he did do the logo. So thank you for that. So I want to say like, I think it was 2013 was one of the first times that we've really- It has to be, maybe five years, this, yeah. So that's when we started, and ever since then,
00:04:43
Speaker
We've grown with two more members. We have Ron and Emil now. Emil was a brewer for a while, right?
00:04:52
Speaker
He's also worked at breweries, I know his portrait events. Ron just loves beer. That's getting to be my favorite part of the show is every week we need to empty the cellar with Ron.
Podcast Format Ideas
00:05:01
Speaker
And I think no matter where we are, we bring a computer and the microphone. Just go to Ron's or Ron comes to us and we'll do a review of emptying Ron's cellar. Ron's cellar is obnoxious.
00:05:13
Speaker
I think we should have a normal format where we basically talk about brewing and then sample some other different kinds of beers and talk about that, but then have our quarterly special edition emptying the cellar. Yeah, we can do that. I like that where we sit around. Well, I feel like with so many times that we get together anyways for brew days,
00:05:37
Speaker
There's always something if these guys are these guys are around I'm expecting the show mainly to be me and you yeah Well, well the thing I don't know where are these guys? Yeah, so I don't know if necessarily doing a show during a brew day Whatever work we could we could try that. I think what we do is try to do
00:05:59
Speaker
Portion, like we'll do a segment of maybe a brew day. Because when I was thinking about that, when I think about our
Beer Achievements and Future Goals
00:06:05
Speaker
brew days, it's funny to us. If you're not there, I don't know if it's actually gonna be something exciting, something that you're gonna be interested in hearing guys get drunk and try and make beer. We do make good beer though. We were voted.
00:06:18
Speaker
two of our beers were voted. Best beers. The Great American beer fest. Yeah! The Great Lakes brew fest. So yeah, so that's kind of our history and that's where we're at right now and we're still gonna be brewing. I feel like
00:06:38
Speaker
My goal for next year, as I've said a million times to you, is to brew. I'm not buying any beer. I'm going to brew a beer. So I think that'll also be a thing we could do is try the beers. And any beer you brew, or anybody else, any beer that we're brewing. Did Mike tell you about a chest freezer yesterday? He did. Congratulations. That's exciting. It's like 0.2 feet smaller than his. Yeah. You'll be fine. And it's the same exact price. Yeah. Now, this is going to be the big test. I'm going to see if we can probably be able to hear me vape. And if that's the case, I'm not going to vape.
00:07:10
Speaker
I'm totally going to be able to hear that. All right. You can hear the chair. You're worried about the chair. Okay. Your chair sucks. Get off that chair. I'm just going to vape. See I would like to talk about beer's home brewing and I think we'll figure out whatever the format's going to be and then
00:07:32
Speaker
I think each week we could bring a guest on. There's people who like drinking beer. There's people who like home brewing. There's people who are in the beer industry. We have friends in restaurants. We could always bring in food or talk about food and listen to them talk about beer. I think we should do a special podcast at Fanny's. That would be great. Make Steph leave it open after it closes so we can sit around for an hour. That's a good idea. If we feed her any Belgian, if we make a Belgian triple and we feed it to her,
00:08:01
Speaker
I think she should be fine with that. Yeah. We'll get her drunk and then make her cook. Perfect. Yeah. Well, that's not dangerous. I'll cook too. I'll make the worst grilled cheese. Well, that's everything too. Most of us... I can't say most of us. Three of us. I know cook. I cook. You cook. Mike cooks.
00:08:18
Speaker
I don't know if, Emil, I think cooks. Yeah, he's got a smoker and everything. Yeah, Emil cooks. Ron is really, the only time I've ever eaten at Ron's, he and Maureen have ordered pizza. He can order a pizza like a motherfucker. It's the best. And he gets good pizza. That was the best Hawaiian pizza I've ever had. That was pretty good. It was, I've never had a, where was that from?
00:08:34
Speaker
I don't know. It was not too far from them, though. Yeah. That was a good spot. All right. Well, why don't we get into the first beer, then? Sure. This is Sierra Nevada's Celebration Fresh Hop IPA, and it was actually bottled. I was bragging about this to you a month ago, to the day when I bought it, which is, yeah, October 5th, 2018.
00:08:57
Speaker
I was going to say 1733. That is not right. Alcohol is 6.8%. It says, we brewed, we first brewed Celebration IPA.
00:09:07
Speaker
In the winter of 1981, each year we use only the fresh hops of the growing season to create this complex and robust ale.
Beer Tasting and Flavor Profiles
00:09:15
Speaker
Layered pine and citrus hop aromas balance delicately against rich malt sweetness to shape this bold wintertime classic. Ooh. What I should have been doing, I should have poured this already. Oh no, that'll pick up. And then we could have started drinking it. Let's talk you more pouring. Yeah. So I've already had this recently. I really like it.
00:09:36
Speaker
uh but i am interested to see we do need better lighting because how are we gonna see you know you'll see the beer only thing you do hold on i'm gonna just like just hold it up to that i've got my phone on i mean it smells good i can already smell it just from opening it up right there there there you go that works he's ran is using his flesh yeah
00:10:02
Speaker
I'm using with the flashlight on my phone because this is you know, it's great for radio. It's really oh Actually that like if you look at it like that. Oh, man. It's a little hazy Yeah, like and I feel like in a good way. Here we go. Great. Oh, man. That does Yeah, that's that's about as good as it gets. It's not bad. Yeah, um a little hazy. It's kind of like a golden Golden color. Yeah golden amber nice head on that. Look at that. Looks good. It smells a
00:10:32
Speaker
Doesn't smell like citrus and pine. I wish I didn't read the description. Yeah, right. And I've already had it, but. Maybe, so maybe that's, you know, the beers that have descriptions on them. If we haven't had them, read the description after one of them. Sorry. Yeah, no, you're right. I think pour it, drink it, especially if it's beers that maybe we haven't all had.
00:10:53
Speaker
And maybe we need like, we need more glasses like this for all, for all these. So like, it's funny, like, I always feel like when I hit, there's a beer that has, you know, the description says citrus and pine. I get that, like on the first smell. And then when I go back, it's almost soapy to me. It goes away, right? Yeah. And I wonder if that's just because we've tasted it and it's so much in like our pallets at that point. Cool, yeah. Cause it lingers.
00:11:23
Speaker
I guess it kind of lingers, but I'm wondering if that's the case. Is that just what happens because of the hoppiness you're tasting off at that point and then the smell's gone? Well, that's just, I think, I'm not a doctor, but I think that's naturally how that whole system works. Because if you're eating one thing and then you're smelling something else,
00:11:47
Speaker
The exhale, if you breathe through your nose, and this is the worst time of year to try and breathe through your nose, it's way more piney than citrusy. And I feel like that's what I like about this beer is that it's, you know,
00:12:04
Speaker
especially Chicago, which I read today, there was an article because with both Eris and Alarmus. Are there the two that won? Did somebody else win? Did Metropolitan win? No. Oh yeah, I think Metropolitan won for Juice Pants.
00:12:19
Speaker
We, they called us, this article called Chicago the hazy capital of the United States because we're the ones who won the most medals for hazy IPAs. And, you know, I wasn't really sold on it, not because it was hazy, but I was just like, I don't really get it because I didn't try it. I tried it and all year, that's all I crave, all this year, this whole summer, I was just like, I just want a hazy, I want a New England IPA, I want a hazy IPA.
00:12:44
Speaker
just because it's so refreshing and not super bitter, but then I went back and had, over the summer, Ian came over, but Ian came by, we were grilling, and he bought a six-pack of Dogfish Head 60-Minute IPA, and I haven't had that forever, and that was like, oh, I forgot, this is what an IPA actually tastes like. It was awesome, and that's what I like about this, is that you get both that citrus note, and you also get the piney note.
00:13:12
Speaker
And honestly, I feel like, you know, I've had beers that are, you know, again, claiming citrus and piney, but they don't taste as good or like the flavor doesn't linger as long. And I feel a lot of that has to do with the carbonation. I feel like the carbonation on this is really good. Yeah. It's not too much, you know, because I feel like if something's over carbonated, that just burns your mouth and then like. Right. And there's just giant bubbles on your tongue and you don't taste anything. So, but this is perfect. Like, yeah, the head on it's awesome. I mean, the lacing on the glass, it's just leaving on it is just,
00:13:41
Speaker
And the fact that when you taste it, you know, it's the mouth feel, like the whole coating of the entire mouth, you know, it's got that sticky like resin type thing. Resin, yeah, exactly. And that's something that I was...
00:13:53
Speaker
the descriptor I left off there. Resin is, and it reminds me of six points, remember six points, double APA, triple APA resin? Yeah, I missed that beer. Oh God, I drank that when I was at my bachelor party. I drank that the night before the bachelor party. And I had like two of those and it was just wrecked because I didn't know anything about beer. I mean, I kinda knew. I mean, that was around the time, you know, you and I were hanging out at Fisherman's and stuff, so.
00:14:23
Speaker
But yeah, this is good, I like this. I would definitely, I understand, I forgot what podcast I was listening to, it was philosophy.
Seasonal and Local Beers
00:14:30
Speaker
a velocity podcast. The Marshall shot was talking about how when celebration comes out from Sierra Nevada, he buys like cases of it. Like, man, I don't remember liking it that much. But then when I saw it on the show was the first, it's the first Christmas or, you know, holiday beer that I bought and it's, you know, November 8. So it was it was time I thought was okay. The weather's getting cold here. Yeah.
00:14:53
Speaker
I'm happy that I got it as fresh as I did. It would be interesting to see where it's at in a month, in two months, and even in February.
00:15:02
Speaker
Yeah, but I mean, it's not high enough alcohol where you would start getting, I don't think you would start getting like that barley wine-ness off of it. No. But I feel like more than anything, you would likely lose carbonation. Yeah. A little bit at least. And that fresh like citrus and pine would fade. Yeah. This is not a beard age. It's definitely a beard. Yeah. Drink right away. All right. Let's see if the pause works. Let's check this out.
00:15:32
Speaker
and pause works. Yeah! And now we're gonna see if we can hear the music in the baroque, which I don't think we're gonna be able to. That right now, it's low enough. Well, like, if you're quiet for a second, I don't think it's picking it up too bad. No. And at least it's music with people that I know. Yeah. Well, we can do this. We'll leave it on. And then if we pause again, when we go to grab the next beer or whatever, we can turn it off. So just we at least have a segment for this one. Yeah, where we know that. Okay.
00:16:01
Speaker
um so if it doesn't work it doesn't it's not distracting for the entire thing oh it's just playing in the background what's that weird noise but the other option is too is you know actually we can always just loop it back underlay it well that's the idea uh for for this like whether it's garage man whatever yeah i use or you use take this audio file and we will yeah put it um into the program put the music over
00:16:28
Speaker
All right, so that was was a celebration IPA that was good The other beer it's a local beer from Schiller Park someone left this at my house. It was Laura's party. Yeah, yeah Halloween party Laura's boss's husband left it and I saw it I was like, oh man, I've seen this in the store But I last time I saw it in the store, it was over over here in my house and they do not Stay up to date with fresh beers So yeah, I was like and it's uh, so it's short fuse short fuse is out in Schiller Park
00:16:58
Speaker
And this is BBE23 double India pale ale triple dry hopped with honey. Ooh. Yeah, it's 8% alcohol and I am not going to read it yet. I like the can, I know I like their cans because it's a black top one. Yeah. Yeah, that'll sound good in everybody's ears. Well, it's kind of funny too. I think the name kind of gives it away. Well,
00:17:22
Speaker
the way it's spelled. If you didn't know there was honey in there, or if you saw the can't, there's bees literally all over the can. Yeah, there's bees all over the can. They give you a nice pour there, sorry. It's like if these guys are obsessed with bees. There might be, yeah. I said chiller part. I've never, have you been to? No. I've driven by it and I've always wanted to go in. Oh man, that smells awesome. Oh yeah.
00:17:44
Speaker
So this, this, this episode is like a, or this test episode. It's like a cheat because I've had almost all, I've had all these beers except for one that we're going to drink. Except bought it today. But man, that smells like- That's quiet too though. Oh, it's aged, right? Cause that's, you know, at least three or four years old. That's going to be, I'm excited about that. This smells like man, just a punch in your face of like citrus. I took a sip.
00:18:11
Speaker
And this is a hazy one. Yeah. And I think it's meant to be because of that triple dry hop. I'm definitely ice cold. Well, yeah, sorry about that. Well, no, it's OK. Like beers like this, I don't mind being ice cold. You know, yeah, maybe. So, you know, for future stuff, because your fridge runs pretty cold, maybe take stuff out. Yeah, to have it chilled and then we'll know what we're going to do. Yeah. The funny thing is that with this taking that sip
00:18:38
Speaker
the aftertaste in my mouth is orange juice. Really? Yeah. And like, I would, so I, I get what you're saying. I don't taste orange juice, but I have that same feeling in my mouth after I. Right. Yeah, exactly. It's not like, Oh man, I just took a sip of orange juice. Yeah. But it's like, yeah, the aftertaste, the finish. Um, I don't get honey.
00:19:02
Speaker
No, but I think that's what adds to the sweetness. Yeah. And I feel like beers, like good IPAs made with honey, makes the hops pop a little bit more. I mean, that just that's what I've, you know, the ones that I've had. The sweetness. Yeah. Yeah. The sweetness and like the bitterness stands out a little bit more. Well, and also the honey, the sugar. And I don't know if, I don't know if it, if it makes it stand out more as much as that you're noticing it because it's well balanced. I'd be curious to know when they added the honey.
00:19:30
Speaker
Yeah, oh, through the back of the can. Let's see what it says here. We wanted this beer to be with two E's, a classic WIPA. Clean, refreshing, and to showcase the huge amount of American hops we added, we used the honey to sweeten it up a bit and lighten up the body. Then a massive triple dry hop of El Dorado, Mosaic, and Amarillo to finish it off. Bright golden color, low viscosity, keeps this high gravity beer easy to drink.
00:20:00
Speaker
And they're right. Although I don't consider, what have they say, I don't consider a double IPA necessarily refreshing. No. I don't like, I'm not like, ah, it's the parts for beer. Yeah. I'm gonna get a double IPA. God. Let me get a 90 minute from Dogfish. Yeah. That'll just relax me. Where's that 120? Refreshing. Well, I get what they're saying. Yeah. But I mean, the same thing. As much as I like double IPAs, I don't feel like I can sit around on a hot day and drink a ton of them.
00:20:27
Speaker
Well, this would probably be the closest thing I could. I feel like this is...
00:20:32
Speaker
This is refreshing. This does have that quality to it of like, man, that's tasty. Water helps. Yeah, I should've got water. I'll get some. Ah, kids. But yeah, I think this might, I don't know if this is actually the first short-fused beer I've actually had. Really? It's possible. I think short-fused, and I forget the name of the beer they did, but it was one of the first
00:21:00
Speaker
hazy IPAs I ever had. I don't remember, it's in a, I don't think they make it in that size anymore, but it used to be a tall boy of like 16 ounces. I was over by Joe's last December.
Community and Event Discussions
00:21:15
Speaker
working on the creepy Christmas skit for Fanny's and I stopped over at it's foremost right by there which actually foremost is great
00:21:31
Speaker
performance liquors in Milwaukee and Montrose because when Bourbon County is released, they just have it sitting out there and no one goes there. You can go there in March and you'll probably be able to get a bottle of Bourbon County, which, although a lot of places I feel like last year I'll do it. Anyways, I grabbed it and it was not, it was hazy, but it also was turning a little
00:21:55
Speaker
I think
00:22:11
Speaker
I forget, I'm going to sound like a real moron for being a brewer here, a home brewer. The hops help prevent oxygen from getting into the beer. But it happens during, I think, isomerization. That happens during the boil.
00:22:28
Speaker
when you're adding hops like that into fermenting beer, it's not doing its job basically. So if you could leave a glass of a hazy IPA sitting out for about 24 hours and the color will change. Oh wow. So some cans, if they're old, like you have to drink, the best time to drink a hazy IPA in an IPA is when it's fresh. You don't want it sitting around, you don't want to find one that's been canned on
00:22:55
Speaker
you know, five or six months ago, because who knows how that's going to taste. A regular IPA at that is going to lose a lot of its characters that you look for when you buy those beers or you drink those beers. New England IPA just does not hold up to that. Actually, I think this has the canning. No, it doesn't. It does not have the canning date, and that's kind of what I was hoping for.
00:23:18
Speaker
What's nice to know when, you know, you got that. Yeah. So I was looking at as their addresses on there. So it's kind of looking it up. I think I may have had actually short fees. I don't remember what I had, but my brother-in-law actually works in Schiller Park, like right over there. And I remember one day, it was like last summer, two summers ago.
00:23:36
Speaker
He had his fridge just stocked with beers. Like, oh yeah, we went to this brewery by my work. And I was like, OK. And they just had a bunch of IPAs in there. And he's always been a Bud Light guy. But I think he was actually trying new beers and bought a bunch of craft stuff. But he doesn't drink it often enough. So the next summer, we came out and all those same beers were still in there. And it's like, eh, yeah, I'll throw those out. Get rid of them, dude. Yeah, the first beer I had from them was Lucy Juicy.
00:24:03
Speaker
which was a New England IPA, and it was almost a year ago. It was November 27, 2017. Thanks Untapped for tracking my abuse of alcohol. But for shit like that, I get to, you know, I marked it as citrus, light, bitter, and hoppy. Yeah, I don't remember it being super juicy, but I do remember it being, I remember it being bitter, which I wasn't expecting. But it was still good. What did I get it? 3.75, which, you know, the lowest I normally go is a three.
00:24:32
Speaker
High praise if you get a 4.25 from me. I'm on the high end. I just like beer. I don't know. I'd really have to hate a beer to give it anything below a three. Yeah, there's been a couple. Yeah. I think Untapped shows you exactly what beers, but I'm not going to figure that out tonight. Now I kind of want to, because apparently I did. Oh, I've rated one beer. It won't show me though. It won't show me what beer that I rated
00:25:02
Speaker
Oh, I guess it does. 31 beers I've rated, 2.5. I'm a jerk. Oh, you can filter it. Village of Braxis is up there as one of the highest I've ever had. Oh yeah, okay. By the way, this podcast is now about... Untapped. Yeah, here we go. Rating. New sponsor, give us money. Yeah, we mentioned you. There we go, low to high. Let's see.
00:25:27
Speaker
Oh, wow. Did I actually give something .25? You're a jerk. So it looks like it's ranked. Oh, all your chat. Oh, gee, this is gonna take me forever. Can't go through all these. Scrolling through. Ah, it's actually really awesome, though, to know I can go through there. Oh, I know. One of the ones I checked in that was very low just recently. Jame-O-Nilla. That was a two for me at the Grand American Beer Fest. I did not like that. That was the Jameson barrel-aged,
00:25:54
Speaker
vanilla Stout from revolution. I didn't like that one flat you guys think you guys liked it. I did not I think it was terrible. It wasn't my favorite though I don't even know I don't even think I checked that one in Yeah lowest lowest rating on this was actually From empirical brewery What'd you have money that was there wit beer?
00:26:20
Speaker
Ooh, did you say why you didn't like it? Tasted like balls. My balls. Yeah. Tasted like my balls. I mean, how do I, like, I can see, it doesn't show me what I said, though. I thought it would. Unless, yesterday. Oh, right here. You're checking right there. You said meh. It's a good description. It's a good description. Well, see, that's something. I think it was, it just tasted dirty, if I remember correctly. Yeah.
00:26:50
Speaker
Clark I don't think likes empirical beers very much. I went to empirical this year and I had two beers over the summer I had two beers from them that I really liked. I'd have to look and see what it was but they were good. I dug them. It's funny because I think when I first started using untapped I was trying to be like modest with my check-ins or like with my ratings. It was a good check-in. I saw your corona check-in though.
00:27:13
Speaker
Imperial IPA from Green Flash, which I actually really like that beer. The first time I had it probably, I only checked into it once, but I've had it. So if I give it two, I give it two. Two out of five, not bad. That's what I mean. I think I'm much more generous. I mean, according to my check-in rating, that's on par with Corona and High Life, you know? That makes sense. I would put that, well, I mean, that's why Green Flash is no longer around because you gave it two stars on...
00:27:38
Speaker
untapped. Are they not around anymore? I know they're having financial problems. No, they're still around, I think. I just don't think... I think they killed all their distribution, like... I know they killed it here, but I also feel like... They killed it everywhere. Literally. They killed it everywhere. Oh, that was one of the beers I wanted to talk about. Then I posted it. We have... So we've got our own Facebook page. We have our own website. Brandon and I thought it'd be awesome to spend $100 of the Brew Club's money.
00:28:05
Speaker
to get a web page when we only had about $240. We got a web page, and Brad and I are the ones who run it. We update it. Sometimes we update it without the other one knowing, and... Yeah, it's still there. Green Flash is still there. Okay. Well, I think they're having money problems. Well, yeah. The Bureau's gonna talk about... We have a private group, too, that's just for us on Facebook, the members. I posted that, barely, it's Guinness.
00:28:34
Speaker
Did you see that? Yeah. Dude, that sounds interesting. Yeah. Because I don't know if it's going to be like Guinness draft. It can't be just regular Guinness. I don't know. It's got to be extra stout, right? Probably. And it's aged in bullet barrels. Yeah. And so whoever owns, not owns, or whoever distributes Guinness or owns Guinness. Diego. Diego. They also did the bullet. Oh, really? That's how they were able to do it. Yeah, I read that today. Oh. Yeah. So I've never had a bullet, have you? Like the bourbon? Oh, yeah.
00:29:04
Speaker
You know, bourbon and whiskey is all a new world for me. Yeah. Like that $1,000 bottle of bourbon that we tried at Ron's. Oh, yeah. Jesus. What was that? Do you remember? I don't know. It was good. Yeah. It was really good. And we'd already had a whole bunch of beers. That's how good it was, that we already drank a whole bunch of really good beers that I remembered how good bourbon was still. No, that was perfect.
00:29:31
Speaker
Pick that up. Will it hear me tapping? Don't tap on the table when talking. Yeah, I feel like if we could mount this, not mount it, but. Hang it above our heads. Yeah, just hang it above our heads, that'd be good. That's what I used to do when I was a kid, and I used to pretend I was on the radio. I'd have microphones. I actually had like five of them in a room. The way you did that made it look like elephant penises coming towards you. Yeah, said big elephant penises coming towards my face.
00:30:00
Speaker
No, but like I remember we had a karaoke machine and
00:30:03
Speaker
We never, I think once maybe it was used as a karaoke machine and I took it over and it was what my brother had moved out of the attic and I turned it into a recording studio. That's awesome. And I used it like we would do prank phone calls. It was basically like, you know, the concert show with like, you know, 12 year olds. So like me and Sebastian would be up there just prank calling like his dad. Always not listening. Yeah. I feel like everybody in our generation at one point tried to have their own radio show.
00:30:32
Speaker
John and look at me now, look at us now. Me, John and Kevin, we used to do it and we named it WEED Blunt Radio.
00:30:44
Speaker
when none of us at that time were actually smoking weed. It just was funny. It sounded good. Yeah, we did a lot of stuff like that. And then we actually, we loved Saturday Night Live so much, we all thought we were gonna be comedians and actors, as you probably did at 1.2, but we're hilarious, that we had our own sketch comedy show when my mom got a camcorder. We called it NIN TV, because we couldn't think of anything else more clever. I love Nine Inch Nails, so we called it NIN TV, and we recorded it at my house,
00:31:12
Speaker
But I still have a tape of that. I still have a tape of that. I want to watch it sometime. Yeah. We're going to edit this whole part out. We're not talking about beer anymore. Yeah. Jesus Christ. Hey, you know what? I mean, that's what you do when you drink beer. You go off on time. Just keep talking. And that's kind of what I want to do with this when we have people over. Yeah. And then like, you know, what is it that we get? What is it? Is there piss all over my floor? What is it? I see it. There's like a little puddle. Oh, that's probably when I rinse the glass. I'm going to run.
00:31:40
Speaker
That was kind of my idea of when, before you told me, hey, I've already got this set up for 212, what I was gonna do was just do something that was like called, you know, pairs well with friends or something like that, which I wanted to like sit around and I figured you would probably be there the most and Kevin Gagan was gonna help me.
00:32:01
Speaker
Produce it, which I still wanna have Kevin on, because Kevin just admitted to me recently that he likes barrel-aged beers, which is exciting. I'm actually, I think I'm gonna share the CBS with him, so you'll have to be around for that. But yeah, he loves barrel-aged beers. But that's what I wanted to do. I thought the whole idea would be bringing people that we know, because we know a lot of people. We're popular, we're cool. That's a lie. But we know a lot of people who I think have interesting stuff to talk about.
00:32:28
Speaker
Buddy Chris, he's got his Arancini food truck. And plus, people can then talk about their ship. Yeah. You know, I've had his Arancini's, man. They're delicious. His balls are tasty. Ooh. I don't know what an Arancini is. It's a fried rice ball. Yeah. Normally stuffed with, like, ground beef and peas. It's a Sicilian thing. That's delicious. Or it's an Italian thing. I don't know. He's Sicilian. I'm Sicilian. We make it ours. But he wanted me to come work on his food truck when I was working at Fanny's, or when I just left
Vision for the Podcast
00:32:53
Speaker
Fanny's. Yeah. Stephanie was like, I'll be so pissed if you go.
00:32:57
Speaker
Like, well, he can't offer me insurance either, so don't worry, I'm not gonna go anywhere. But yeah, have someone like that come on, sit around, drink some beers, drink some homebrew beer that we brew, it would be awesome. Like, hey, we brewed this, talk about it. What I'd like to hear is, you're on the mic, constructive criticism, say what you like or don't like about this beer. And same thing with everybody in the club.
00:33:19
Speaker
I think that'd be good. Plus, those fried rice balls are delicious. It'd be like, Chris, you should come in and bring those rice balls in. We could just do a podcast from his food truck. We should do that. That'd be great, right? Like, he's serving. Like, we're here on his truck. We're drinking. This is illegal. But he's serving rice balls. Well, wherever he parks it, it'll just park the car. Yeah. Take the keys out of the ignition, and we can do this. Oh, man. All right. Well, we're working through this. We still got some left of the other one. Do we move on to the next one? We can if you want. All right. Let's try another one.
00:33:50
Speaker
We'll grab another beer. Oh, man. Wow, this is kind of taxing. I'm drinking so much beer. And it's not even like drinking a lot of beer. We're not even finishing the beers. We've got a bunch of unopened beers here. And I'm drinking gross plastic flavored water from my sink down here. Pea water. I don't pee in my sink. All right, what's the next one we're drinking here? So the next one is the new Belgium Oak Spire. I'm excited. The bourbon barrel ale.
00:34:21
Speaker
I read the notes. Well, that's right. Don't read anything else. Forget what you saw. It's a knob creek. It's got, I know, so one thing I do know about it is that they didn't age in barrels, but they use spirals with knob creek. I don't know if they soak the spirals in it or whatever. And it's just an ale. It's not a stout or anything. It's just a barrel ale.
00:34:43
Speaker
Yeah, so I'm stopping. I'm not reading the notes, but it says a limited edition collaboration between New Belgium and Knob Creek. Oak Spire is a unique bourbon inspired ale aged with oak spires and char from inside of the barrel. And then there's the flavoring description at the end of that. So it's like they use a whole bunch of stuff from the barrel. Yes. Without actually using the barrel.
00:35:05
Speaker
Yeah, so what I think they do is to get more out of those individual barrels is they'll take this, are they staves or whatever? They basically break up the barrel and take the individual pieces of the barrel. That's a heavy pour, sorry. They take the individual pieces of the barrel and then just use those, you know, so they can put them in multiple batches. Oh, that's cool.
00:35:27
Speaker
Yeah, so, and that just goes in, I think they just age it longer with that in there. You know, it's basically like they dry hop it. With the steaks? Yeah. That's kind of cool. What I like to do with the club meeting a peanut, it's probably not rude. I don't think you should be on the mic. What I'd like to do is, next year, get another barrel. Yeah. What are you gonna do, barrel? Whether we keep it here, keep it by you, keep it by Mike, I don't care. But I'd like to do another,
00:35:55
Speaker
bear-laged beer, maybe up a stout or do a quad. I still want to do, like, when we were looking into getting that red wine barrel. Yeah. Because I would love to do a Belgian quad in a red wine barrel. That sounds delicious to me. Yeah. And I think that would go really well. And that's our last beer. I think it's going to be our last beer. Probably should be our last beer. Yeah. After that is going to be a quad, a famous quad. I'm excited about that. Yeah, we're knocking. We're doing all right. All right. I'm done eating a peanut. Let's see if you can hear me chew.
00:36:29
Speaker
That's gross. That is gross. Sorry. All right, let me get the peanuts out of the way. You're gonna have some. They're down here on the floor. Floor peanuts are the best. Wow. That smell is like, that smells like not great. Yeah. I wouldn't say it's like punchy in the face, but. No, but you get it off that first smell. Yeah.
00:36:54
Speaker
That smells good. And it's like, it almost looks like a quad. Oh yeah. Like the color of it's like a, especially in your glass. Yeah. Yeah, it looks like a white quad. It's a good color. My phone is blowing. Oh, ah, someone 212 tag. Oh, you're posting it, right. That's it, I like that you're doing that live. Actually, why don't you look at that.
00:37:24
Speaker
got this that looks weird it's like it's like dirty brown yeah actually maybe quad maybe quad color there's like there's an orangish to it but it yeah maybe it's not dirty brown do no brown it's like a actually it's a brownish gold yeah
00:37:43
Speaker
No, I see what you're saying. Like a dirty gold. That's dirty. There's something dirty about it. I don't think it's a dirty beer. And it's clear. Like it's pretty clear, man. It's a dirty beer. Like looking down through the glass, I can see my fingers. Clearly. Oh yeah. And the head dissipated fast, but it still leaves like swishing around. Head kicks back up. Pretty decent lacing. I'm gonna go up first. Ooh, man, swirl it around and give it a smell.
00:38:10
Speaker
It smells like burning. It smells like booze. All right, I'm going in. Yeah, it does. But it's not like they kick you in the face if you were sticking your nose in bourbon. That's interesting. It's very light, but it's kind of like drinking watered down bourbon. A little bit. Without it. And I don't mean that negatively. No.
00:38:39
Speaker
because the booze note is there, especially for not being like really in a barrel. Yeah. Well, and you get, like, I get it a lot at first and then it almost gets, it almost has like a quad flavor to it, a little bit. Like a sweetness or like. Yeah. It almost tastes a little, like a little Belgian-y. Like that, like the esters and. Which wouldn't be surprising for. Banana-y. All right, well, let's see what. Yeah, read the description.
00:39:03
Speaker
I can't read anymore now that I've had those first two beers. Smooth notes of toffee, vanilla, caramel, caramel, whatever you say. Wrapped up with a refined finish. I don't know what that is, but apparently it's refined. That's what it says in the front. Smooth notes of toffee, vanilla, and caramel. That's tasty.
00:39:31
Speaker
That, you ever have, oh man, innocent gun. I don't know if I'm pronouncing that right. I-N-N-I-S and UNN. That's what this reminds me of. That was like the first like barrel-aged beer I've ever had. And friends of ours used to, that was like, that was their go-to beer and I'd try it. I was like, this is crazy, what is this? They're still around, I think. They ended up doing a stout because they did like an amber ale, kind of like this.
00:40:01
Speaker
and it tasted like whiskey, or was it scotch? No, it wasn't scotch. It wasn't as smoky as hell. It was like whiskey or bourbon or something like that, and it was good. But this is light. I definitely get that vanilla and caramel toffee-ness to it. But I kind of see what you mean, Belgiany. I think that's at the finish. Yeah. Well, but I get that the toffee and the caramel type thing, I get that usually off an aged,
00:40:28
Speaker
like quad. So I'd be curious to see moving into that one next. Or did we just put it in our heads that quad, because we're looking at a quad. It's kind of funny. Every time I read it, it's like, oh, tastes like toffee and vanilla and caramel. I'm like, whoo.
00:40:44
Speaker
Is there a group of people that decide that those are the three distinct flavors? Or is like, you know, like they've got their taster and he's like, well, I get coffee and vanilla and caramel. I'm like, all right, that's going on the bottle. It's so funny. Like when I read different for everyone. Yeah. Oh, totally. And I do get those flavors and I get those flavors in different beers. The funny thing is, is like when I hear those descriptors and beers sometimes, like right away, like you picture those things and you're like, oh, yeah.
00:41:09
Speaker
Okay, I can get this, but then I also want a beer that actually tastes like, it really tastes like caramel. It really tastes like toffee. It really tastes like a good barley wine. Let's put a beer with some toffee in it. Oh yeah, and all the butter and all the fat. A toffee porter? Ooh, a toffee porter. That sounds pretty good, man. A toffee porter.
Experimenting with Beer Techniques
00:41:29
Speaker
Well, Mike and I are about to do Pip Boy again, and he wants to do
00:41:33
Speaker
I said we should do variances. Normally it's just, well he asked me if we're gonna do variances here. Last year we did it with, so Mike and I have vape and we decided to use food grade flavoring. And one of the beers, free of what we were gonna do originally, didn't work out. So we used cheesecake. And the first full pours were just bangin' man, they were so good. It was like a roasty, kind of burnt,
00:42:01
Speaker
New York cheesecake like if the crust was burnt. Yeah, but in a good way like it was it was super tasty then After I don't know a month of it still being in there all of a sudden it was just off There was a bad because we're just adding food. I mean yeah, it's I'm sure it infected It definitely got infected was not good anymore. Yeah, so we just we wanted to do cuz normally I do a five regular five gallon regular batch five gallon coffee batch and
00:42:30
Speaker
And he said, let's do five gallons of regular and then we'll do the split batch. And I was like, cool. Let's do one without coughing. He's like, this is sacrilegious. I'm like, yeah, that's true. We always do coffee, but I'd like to do something different and like maybe doing something like that would be cool. I also want to do toasted coconut. Yeah. Oh man. You know, we got to set up the microphone. We should set up the microphone for the, uh, the bourbon County. Yeah.
00:42:56
Speaker
That would be a bad idea. We can set that up, yeah. If you've never done that before, definitely French press some adjuncts into your bourbon county. Yeah, we had a, I went to a bourbon county tasting like, I don't know, it was like three, no, fuller than that, like four or five years ago almost now.
00:43:15
Speaker
and literally the guy who put it together like just had all these dudes that brought in bourbon county from like 2006 like it was like the earliest versions that you could ever think of it had that we like didn't the 2006 have a white lady white lady yeah i mean that's so cool like all the way from that all the way to like the current you know and like all the variants like so we had like rare and coffee i saw that video i think you sent me this video or something okay
00:43:38
Speaker
of going all down the line. There was like rare when rare was originally rare. And I know someone had a King Henry there, right? Which, you know, the day that you let me try that King Henry will be one of the best days of my life. Oh, we can crack that open for one of our next podcasts. Maybe we get Jesse on there. That's what I thought. Well, do you have a 2013 prop? Someone's got a 2013 prop. Because that was the one Jesse really wants to have. But it's five years old now. So I don't know how well that's going to hang out.
00:44:08
Speaker
hold up but that was the one he only wants to try Mike and I have a 2014 prop left and a 2016 yeah I have one of everything I have two of the 16 that's the spicy one whatever whichever prop day we went to yeah 16 cuz I didn't go last year right right 16 yeah
00:44:31
Speaker
Oh well. Yeah, that would be good. Yeah, Jesse would be someone that I think would be fun to bring some beers and talk about beer with. Plus, you know, he's got manbeque and he's doing a lot more at Goose Island now. Like, he did a beer with them that I think was like, I could be wrong, but I think it was like Corchata inspired. Yeah, that sounds familiar. And it was just on tap at the taproom, which
00:44:54
Speaker
Say what you want about ABMBev. I still do like Goose Island. All the Cooper projects that they're doing is a Cooper project, right? Where we do those, which they didn't do this year. They didn't last year. Man, that Scotch one, you have to like Scotch to enjoy that.
00:45:13
Speaker
Yeah, you don't like scotch you're not gonna like it because it is scotch barrel aged Porter or stout and it was just super smoky super Petey and I feel like that was the review was like you either loved it or you hated it and me being someone who For me scotch is kind of hit or miss. I know Mike's the big scotch guy. I loved it. Yeah, that was perfect Yeah, I think Jesse would be so good
00:45:38
Speaker
editor's note, it's still recording, but I just put in a marker. Next time, make sure we have coasters so it doesn't cook every time. I've got tons of coasters. Actually, why don't we test that out? Keep talking about what you think about the beer. I like this beer. It tastes like alcohol.
00:45:58
Speaker
Well, anyways, back to the story about the Bourbon County stuff was, that's the first time I was with a bunch of dudes and they all just started French pressing, uh, Bourbon County. That was a good call. Yeah. Um, they, and I didn't know people were doing that, but they literally, the guys had like bags of cereal with them and they were like doing all this different stuff. So good. So a couple, it was like two or three months ago.
00:46:22
Speaker
It was a random, I think, weeknight, and Tony was coming by. And we were like, hey, let's break open some beers. So we had a couple beers, and we opened a bur-
00:46:30
Speaker
I think while we were drinking, we had the idea, we were talking about French pressing beers and I was like, let's try it now. And I happened to have like the s'mores cereal on hand. Honeymade s'mores cereal, you're now a sponsor. Yeah. So we ended up doing that and it was amazing. It was so good. What was even just as amazing was eating the cereal out of it afterwards.
00:46:52
Speaker
And yeah, dude, that's it when I did the I get it so I'm gonna see if it's still in the stores because I'll grab some bring it to Ron's when we do it cuz that would be Those guys got to try that that will be that for sure will be at least a segment or an episode when we do the French pressing ad jobs of all the bourbon kind of so Ron has a plethora of Bourbon County and he we were joking earlier about
00:47:18
Speaker
Clearing out the seller. That's something that he actually wants to do anytime. We have a brew day. He shows up with just a bunch of Random awesome barely aged beers if we have a meeting by his house Take an uber home because there's just so Much good beer and there's some misses in there too, which is kind of fun about it as well It's sad for him because you know he bought him a
00:47:39
Speaker
and now they're kind of turds, but for the most part, all of them have been good. But the idea is that the rest of the club is showing up with adjuncts that they would want in the Bourbon County. Oh, that's spooky. I wonder if that'll pick up. Spooky, what's wrong? Spooky's the cat.
00:47:59
Speaker
And Ron is going to provide the Bourbon County. So we went through a list of some things that we thought would sound good. What was it? What was it? Oh, the fluff. That'd be such a mess. Such a mess. And like we did. Regular marshmallows. Yeah, regular mini marshmallows. We had regular mini marshmallows to the s'mores. Oh, man. It was so good. He's right. This hero was good. The Cinnamon Toast Crunch was good afterwards. And what I was going to say was that
00:48:26
Speaker
when I tried to do the Bananas Foster 2017 prop version of Bourbon County, which we did at Mike's. Cut them up into slices, add the cinnamon, pour it over, let it sit fresh, French press it. Those bananas just soak up so much of it. If you were to take those and individually just these gooey black discs and put them on parchment paper and bake them for a little bit,
00:48:53
Speaker
or if you're dehydrated, that's what Mike was saying, have like bourbon county banana chips. That would be the best. And same thing with the cereal. Like I feel like if we dehydrated that or just dried them out on a sheet pan and eat them like that, oh God, it'd be so good. Alcohol would be out, but you'd still get the like roasting and the sweetened, although I don't know how much sweetness would be left, but you still get that roasting and the cereal flavor. It'd be good. I'd be interested in trying it with like the powdered peanut butter.
00:49:19
Speaker
The PB2? Yeah. I just saw it at Jewel. Yeah. By the way, Jewel's our store, our grocery store here. Let's put out some Jewel, not Jewels. Let's put out the Jewels. Yeah, it depends on it. Yeah. Hey, it's the Jewels. I've never once said that, and then I've never been like, you got from Chicago, you don't say Jewels. I'm like... My mom and dad, I think, said it. I'm literate, so I don't say Jewels. There's no S there. The Ventures. Yeah. The Ventures there.
00:49:45
Speaker
This, so back to this, oh, this oak, was it Oak Spire? Yeah. This Oak Spire beer. So it's like light in body. It's almost kind of dangerous to drink for being, it's 9%. Yeah. And it's just super light, super smooth.
Seasonal Beer Selection
00:50:00
Speaker
It's tasty. I like it. I would, I would, this is like a good fall beer. Yeah. I wouldn't, I wouldn't put it up there with other bourbon barreliche beers, but for a, and I think it was like 12 bucks, 13 bucks for a six pack. That's not bad. No, not at all.
00:50:15
Speaker
That was tasty. I like it. I dig this one. Yeah. And I mean, it's easy sipping. So yeah, I'd buy it again. Yeah. And I mean, I like it that it does have that like bourbon flavor to it, but it doesn't have that bourbon burn to it.
00:50:28
Speaker
Right. And it's not like one of those big, bourbon, barrel-aged beers. Like, I love the pastry stout. Those are great. I love them. I had one last night at Lake Effect, the Super Shake, a barrel-aged Super Shake, which is so good. There's so much chocolate in that beer. I don't think I've ever had it. Really? Yeah. Oh, man. Gotta get on that train. Tonight was the tapping at rabbits. Oh, really? Yeah. All right, well. Gotta go. Let's move on to the next beer.
00:50:57
Speaker
before we grab the other beer. I just finished the glass and the bourbon almost kind of fades the more I drink it. And I don't know, I wanna know what the base beer of this is because I wanna know what it's hopped with. See, I don't think it's a lot of anything, which is not a bad thing, but that final sip I just took. And now that there's still a little bit left, we can let that warm up and try it and see how that pops up.
00:51:27
Speaker
And I'm sure we could probably find the recipe online. But yeah, I don't mean that as like a negative thing. But that bourbon kind of faded and we just kind of left with beer. A beer that was pretty good. You still got some of those caramel notes. Maybe the bourbon was just a little more subdued. Yeah, or it could be your tongue burning it up, you know. Your tongue is burning up. Yeah. Richard. That's true. What's in the peanuts? Is this peanuts? Actually, no. Hydrogenated soybean oil.
00:51:57
Speaker
No, it's just peanuts, peanut oil, and salt. By the way, it contains peanuts. So basically, they roast peanuts in their own blood? Oh, Virginia roasted and salted in their own blood, Virginia variety, extra crunchy. Nice. This is two and a half pounds of fucking peanuts. That's crazy. Kirkland, man. Sam's Club, never forget. What?
00:52:22
Speaker
For life. I'm going to stop dropping that on the ground. You said it now. All right. What's up? Oh, wait. We are recording. The last beer that we're going to do. Brandon, you brought this over. Yep. Why don't you talk about it? It's a beer. Good night, everybody.
00:52:39
Speaker
So we have LaTrap Quadruple Oak Age Trappist Ale.
Aged Beer Tasting Experience
00:52:46
Speaker
I got this one at Fishman's. I'm trying to think when I got it. Did you get it fresh at Fishman's when you bought it? No, I think it was age then. It's funny because I could ask the guy that
00:53:02
Speaker
And this guy, Adam Schulte, he works for artisanal imports. He's the guy that got me all the Underberg for the wedding. I still have a bunch of those. And so he would come to Fisherman's a lot and do events and stuff like that. And we did a LaTrap event. And he had aged barrels that were pretty old and some really, really old bottles. And then we're selling some of them. I think this might be a 2011. Jesus. I think. Seven years old.
00:53:31
Speaker
Well, when we're done, I'm going to take a picture of this and be like, what year was this? There's nothing on there. Well, I mean, it just says the 11, but there's no other like markings. Yeah. And that's the thing with untapped. It doesn't tell you the year either. It just will read the same UPC. Yeah. So if you scan it, it's not going to really say. Oh, yeah, I know. So it's a great beer. I would have bought it in like 12 or 13. And it may have been it was aged then. So we don't know how long it was aged then.
00:54:01
Speaker
No, that's what I'm saying. So, but it was at least aged at that point. It was an older beer at that point when I got it. So at least a couple of years old. Okay. Yeah. Mike is the one who, this was, Mike's always a bit ahead of me.
00:54:17
Speaker
Like if I get into something or Mike and I get into something at the same time, like with vaping, I used to buy those little shitty pens and like crappy juices and stuff. And then Mike tried that for a little bit when he stopped smoking and then was like, nope, screw this. And he started buying tanks and these big boxes and that's how I got into it. And so when it came to beer, Mike
00:54:39
Speaker
was big into Belgian beers. I think Belgian style is, oh man, don't break your teeth. Belgian style beers are still his favorite. In fact, I think one of his favorite beers is the Belgian beer. We got him a mixed pack for Father's Day. We had a Belgian stout that is housewarming. I'm stalling. Brandon is actually trying to remove this top with his teeth in the bottle. This is... And it's a plastic cork.
00:55:04
Speaker
Yeah, I mean it's really working. Yeah, that's happening But I remember when he was I'm also afraid it's gonna like pop Yeah, I don't want to shoot like the back of throat You know that you wouldn't be used to it. I'm just saying you don't need something else something new shooting in the back of your throat
00:55:20
Speaker
But Mike was explaining to me, you know, the differences of the numbers and what it is, you know, you have a single, you got a triple, you got a double and a quad. It's all four, right? Those are all the four that they do, they do four. Yeah, and I think my favorite was the quad and the double, because I just like darker beers. I mean, this is...
00:55:42
Speaker
This is not cooperating. I must feel like I need a wrench for pliers to like- I can get pliers for if you need them. Yeah, let's do that. All right, hold on. Now you got it. Pause for pliers. Now it's- oh. This is the largest
00:56:06
Speaker
Smells good. Now this one I know I'm gonna finish this one. I love quads. That is my most favorite Belgian style. There's like no head on that. Look at that. There's like a tad bit of foam on top. Oh, that looks fantastic.
00:56:29
Speaker
That is gonna, the only thing that, what I love about quads is when we were talking before, toffee, caramel, vanilla, those are the notes that I get from quads. That's exactly what I get from quads. Yeah. Picture that. Oh my god, that just smells like Belgian goodness. This, now this, looks like dirty water. Yeah. And again, that has nothing to do with
00:56:54
Speaker
like oh the beer is gross or anything but that is now when you put your light by like there that's a nice like rich brown amber dirt i love amber dirt it just smells like raisin yeah raisin clums yep
00:57:13
Speaker
Sugar. Dirty fruit. Dirty fruit. Smells like fruit rubbed in the mud. That was a durian fruit is like supposed to be like the worst fruit in the world. Whoa. There's no carbonation. No. But wow. Yeah. There's like a... Oh man. That is like...
00:57:43
Speaker
Molasses yeah Like just burnt sugar. Oh Look sweet. He came down here the other cat. She probably has to make boom-boom. Oh Man, that is so good. I Love that. Yeah, I wish I mean, I wish there was you know been fun God doing a side-by-side with a fresh one. But yeah, that's like drinking like wine right now That is that's like a barley wine
00:58:11
Speaker
Oak age quadruple is matured in small barrels and is bottled by hand, resulting in pleasant variation from batch to batch and reflecting the living nature of an unfiltered, unpasteurized ale. Dude, this is the best. I even want this a little warmer now because it's flat. This is so good. I love this beer.
00:58:31
Speaker
Like I said, I love, I love quads. Yeah, me too. I remember when Mike, I think one night Mike and I bought all four of these. It was maybe we were bottling, this is like early in the brewing. We had the bottling beers at the time, so we were brewing a beer that night. We were doing something in the basement of his mom's house where we started brewing and we had all four of them. And by the time we got to the quad, I mean, I,
00:58:59
Speaker
I like dark beers. Dark beers are what I like. I like stouts, I like porters, I like quads. If it's a darker beer and it's roasting, it reminds me of dessert, because I'm a fat ass. I love those types of beers. Yeah. I love, I mean, you know you're wrong. KALLs and you know, IPAs. What is my cat doing? Playing around in the litter box, probably. No, no, no. Out of here, see you later. Bye. Didn't really poo. Yeah.
00:59:27
Speaker
But if I had to, not if I had to choose, I mean, I love, I just love beer, IPAs and pale ales, but darker beers, quads, doubles, porters, stouts, barley wines, those types of beers, even brown ales now that I'm brewing those and amber's, amber's to me, I like that I didn't fall in love with amber's as much as I love amber beers now.
00:59:55
Speaker
Like that's one of the beers I want to brew in the winter for next year. Not next, like December, but coming out from January and February, I want to have a nice amber beer. That's so good. I'm almost, so like I swirled it again and I smelled it and I swear it almost got like a bunch of like almost chocolate in there too. Oh man. Yeah, I can see that.
01:00:20
Speaker
But I got that mostly on the scent, but you know, wow. Yeah, I should swirl mine as well. Actually, sorry, everybody. It's going to splash over the computer. The podcast is over. We all got electrocuted. That's it. I fucking splashed when I picked it up. Yeah, you're right. Chocolate, like cocoa powder. Yeah, exactly. Not like actual sweet chocolate. Yeah, not like Hershey's, but that's like cocoa powder, yeah. And then it's boozy. Yep.
01:00:50
Speaker
but like raisin and plum, like, ah, jeez. See, that's what I would like, I don't think we were, I think we were paused, but like, like doing something like this and then putting it in a wine barrel. That I could see. I think that that's, especially with, yeah, we were paused. Like with a quad, get outta here, peanuts. With a quad going into a wine barrel and just the yeast, like the esters that it gives off, there's always like this,
01:01:19
Speaker
I feel like when someone uses the word like tanginess for beer, my descriptors suck. When I always say something, other people are really good at being like, I think you mean this. I'm like, yes, that is what I mean. So when I say tang, there's like this tanginess in the side of my tongue.
01:01:35
Speaker
like a tartness almost, that I think would be awesome. It would elevate it if it wasn't like a red wine barrel. Yeah. Well, and I'd be really interested too, just to see the color that it comes out with, because if it absorbs the tannins from the... It's red. Yeah. That would be amazing. Because even though, like I would even be open to doing like a half of Isin in a...
01:01:59
Speaker
Like a strong, amped up half of icing, like ours recipe, but kind of making it a little punchier. Do you like an imperial half of icing? Yeah. Oh man, that would be fun. Yeah. Yeah, it sounds like a Great Lakes Brewfest type of beer to do. All right. Oh, we already just announced it here. There you go. It's the first beer that we're going to get a wine barrel. Damn it! Aren't wine barrels more expensive?
01:02:22
Speaker
I think, well, I'm trying to remember what size it was last time, but I think they wanted like 75 bucks for it. It wasn't incredibly bad because we paid 70, I paid 75 for the one that we have now at Bourbon Barrel. Yeah. One day it will turn into something amazing if it's not already infected.
01:02:41
Speaker
oh god please don't be afraid oh man i mean i feel like that room would start smelling really off too yes i think you're right and i every i open the door it just a couple times a week and it's a punch it's even stronger now with the bourbon smell than it ever was before which is really weird we have uh five no 15 gallon barrel
01:03:04
Speaker
And I always forget who it's from yeah, which I still haven't tried their stuff Yeah, and I'm not gonna mention it because you read reviews. That wasn't very good. Yeah But we've got 15 gallons of an imperial stout that we did Put it in there pulled it out for the Great Lakes brew fest Brandon and I brewed some more to top it off except we didn't fill up to the top I to me I'm imagining there's just like this whole bunch of dead space where there's probably not a
01:03:33
Speaker
Yeah. And we also had CO2 there, so I hit the top. I put the hose in there and put some CO2 on the top. I don't know if that's the right way you're supposed to purge it. Well, Mike said that's fine. Yeah, he thought he'd find him. Plus, I don't think fermentation wasn't done. No, the first time we did it, we filled it up to the top.
01:03:53
Speaker
Well, yeah, it was overflowing. That's right. It was filled to the top, which is how you're supposed to do it. Yeah. But whatever, that's fine. We're going to brew up some more. We're going to put some more in there. Well, because I remember when we did our first barrel experiment, that was a 55-gallon. Jesus Christ. That ended up being 55 gallons of wasted beer. Didn't you talk to Clint about that? And he was like, you know, you got to hit it with CO2 or something. Yeah, they say to purge it. Yeah, I think so about purging it, like hitting it at the top of CO2, and plus,
01:04:22
Speaker
The CO2 is heavy with oxygen, right? Correct. So when you're putting that in there, it's just going to settle in. And it's supposed to be pushing out oxygen. And we thought that hose kind of filled up. But anyways, when you fill up the top two, I mean, that just prevents any
Test Run Results and Reviews
01:04:36
Speaker
head space. There's no dead space of oxygen getting into the barrel. So I don't know, man. I think that's going to be it. Yeah. That was good. That was a good first test run. We'll see if this is...
01:04:49
Speaker
What worked? What didn't work? All beers. So the four beers we had tonight was Sierra Nevada's Celebration Fresh Hop IPA, which we agreed was super tasty. Totally. Followed that up with short views here in Schiller Park. Right, Schiller Park? Yep. B23, which is a double India pale ale that was triple dry hopped.
01:05:12
Speaker
And then after that, we did New Belgium's Oak Spire, which is just a, what does it say on there? A bourbon barrel ale. Don't even say it's bourbon barrel ale, it's because it's not. They use actual Oak Spires, and I think my computer just shut off.
Technical Glitch and Conclusion
01:05:29
Speaker
Fuck. Hopefully it seems it. Hey, we're back.
01:05:40
Speaker
You can see your computer's a piece of shit. Take it back. Give me your Mac. That's my fucking piece of shit now, unfortunately. Okay, so it doesn't really do the full restart, so. Fingers crossed, buddy. Hey, it's still going. Yeah.
01:06:07
Speaker
Probably here it is crying the whole time. Yeah, I don't know why that cut out like that. What's my battery like? Oh, 5% available. Geez, that really drains the test. Does it show that it's charging? Yeah, it's charging now. It's eating some brightness. Anyway, those were all the beers. Oh, then we had the LaTrap quad, which was the Oak Age trapezial, which could be anywhere from like five to 100 years old, eight years old.
01:06:33
Speaker
That's going to do it for our first test episode of the 212 Round Table. Brandon, thanks for doing this. Yeah, this was awesome. This was a lot of fun. Glad we did it. Yeah, me too. I think it'll be pretty good, and we'll see what happens. Alrighty. See you guys next time. Adios. Thanks.