Transcript
Speaker: When life gives you an empty cup, just crack a smile and fill it up. Fill it up.
Speaker: Welcome After the Final Pour, brought you by The Malting Hour. I am one of your hosts, Tony Gulley, joined always with... Brandon Winninger. And...
Speaker: Matthew Moldenhauer Great Yes, that kind reception every time Every time Brandon, what are we drinking? This is Hoppin' Frog Taurus the Tyrant A triple oatmeal rushell imperial stout clocking in at 13.8% ABV the candy down this I'd like to know when this is from I would like to know how you got this, Brandon Kill the man. Okay, it either says Best Buy August 24th, 2023 or 2033. Say We're all gonna die. either Cheers to the last beer. hey we did it.
Speaker: And then one more of them makes it like me and Brandon. There we go. Alright, so Brandon, what was the story? How did you get this? Somebody was giving... So there's ah like a giveaway group in the neighborhood and somebody was like, Hey, I've got all this extra beer laying around. Does anybody want this? And it was mostly like stouts and there was some goose island in there. I think one of them was – I think I got a dapper rye.
Speaker: and oh yeah. That's right. I was jealous. I was like, a dapper rye is in there? Yeah. And some other just random stuff. Like it literally was right around the corner and I was like, I'll take it. So I walked on over there and like here's a bag of beer. I was like, sweet. Yeah. So that's how I came across this.
Speaker: I –
Speaker: I love that it's an eight ounce can. I know. I'll be honest. This is a beer that I wish wasn't eight ounce can because I want more. Yeah. Because I'm going to finish this up very – I already took two big big old gulps on that. No, no, Brandon got it. It is – it's really good. It's like rich cocoa, like Baker's chocolate. Rich in that sense of like – Not sweet, but rich. And like, wow, that's... It's not like... There's nothing offensive about this at all. Yeah. I don't get any like weird metallic taste. I get just good, thick stout that is not like super thick, thick, but like it's really good. I could i could slam a can of this. And I feel like fucked up because this... i feel like I feel like I've had this before.
Speaker: and might check my untapped in a second. But I just have... I know there's been a lot of hopping frog that I've had in the past that was in um like bombers. And I feel like this may have been a bomber at one point. And then somebody was probably like, oh, that's a big ass beer to have in a bomber. It's not big enough. Okay. But somebody made that decision said, hey, make it make it smaller. And they did.
Speaker: And it's good. Yeah. going to take my picture now so I don't get the combos out of there, even though we're sponsored by combos. Combos. Better than beers. I think tim Tim has always wanted to do an 8-ounce can, and I would like the 8-ounce can just a pain in the ass. Almost no one makes the 8-ounce cans. Brandon, you didn't read this, right?
Speaker: No, is there words? There are words here. I'm going to read them. Go for it. I'm just going to cut off Matthew. This super tasty triple oatmeal Russian Imperial Stout is rich, dark, and flavorful, yet amazingly balanced and silky smooth. They're dead on. They're dead on with this description so far.
Speaker: That's the way we like it and an obvious progression in our Imperial Stout family. There comes a day when you break out of your shell and stretch your wings. Now is the time. Time for T-O-R-I-S.
Speaker: The Tyrant's Triple Oatmeal Russian Imperial Staff. 13.8% Wow. I got so close. 13.8% alcohol.
Speaker: Hoppin' Frog. Wherever they're from. America. Took me a while to figure out what the acronym meant. Dude, just read it.
Speaker: ah Blame it on the plane. I was right. Yeah, it used to be in Bombers back in like, this is from 2016, I think. that picture Do they still make this? I would assume so. Is Hoppin' Frog still in existence? I mean, they have a website.
Speaker: Bro, it's on their website. on their website. ah And they had an event. They have an event coming up on the 17th. So yeah I'm going say yes. Still in existence. Short Fees had an event yesterday and they're closed as the time. This is like a Mardi Gras event. Oh, it's ah a Mardi Gras. Oh, sweet. for on the seventeenth If you're in Akron, Ohio. Oh, it's Ohio.
Speaker: Ohio. I won't be going there. Actually, i probably wouldn't. If I ever drive through Ohio, I'll have to go. i want to Oh, it's their 20th anniversary. Look at that.
Speaker: They opened in 2006. Oh.
Speaker: 20,000. Yeah, 20,000 sex is when they open. What's on tap right now? Is this on tap? They've got Double Bear Bors, Cyber Frog, Habanero Gangster Frog, Barrel-aged Peanut Butter Hazelnut Caramel Chocolate Cake Stout, Boris the Crusher Oatmere Imperial Stout, Doris the Destroyer, Double Stuff Boris Sandwich Cookie Stout. Actually, I do want to go.
Speaker: And they've got a lager. They do have a lager. Yeah, I was going to say, is there anything I can drink? Frogalicious Swiss-style Celebration Lager. Ooh, and they got a Doppelbach, Not a Pot Brownie, Original Turbo Shandy, Out of Kilter We Heavy.
Speaker: Oh, they got fun stuff and normal shit, like Spruce Tip Pale Ale. Spruce Tip, get the fuck out of here with your fucking Christmas tree beers.
Speaker: There's only one Christmas tree beer I've ever liked, and it was from where, Brandon? Anchor. No. Black 15. Yeah. Okay, so you guys, we can go right now. It's only five hours and 50 minutes away.
Speaker: You got this. All right. Because, I mean, I'm willing to not go to work tomorrow. I'm not working tomorrow. I'm not getting paid if I don't go. so That's a problem.
Speaker: I don't like money. i don't. It'd be awesome if we didn't have money. We just barter, right? All right. Have you guys heard about a thing called a commune? Yeah. and i So all of you give you me all of your money. No.
Speaker: And we start a new religion.
Speaker: It's based around combos. Oh, I'm in. Got one. I did just get all the new homebrew equipment, so that. And you sacrifice peeps on the day of the day. Yes. the colors of the peeps. You boil them alive. There's no racism when it comes to peeps.
Speaker: And you put them into a beer. would support that. That would be the worst fucking beer ever. Just sugar. i know. Except I had no peeps were in it. What if I didn't tell you that all Beezer's made of beefs?
Speaker: I fucking never drink Beezer again. He's just fucking soft. What do you guys do on a quadruple Beezer? I don't think we want to kill people yet.
Speaker: Yet? So you're saying it's going to happen possibly. you're telling me there's a chance. Alright. I actually don't know we We talked... I was asking Trevor if we could do a triple Sentinel and he's like...
Speaker: It's going to turn into triple Beezer. He's like, it just all tastes the same at at a certain point. Is double Sentinel going to seasonal thing or is it just one-time thing? I'm hoping to make it at least a seasonal because that's one of my favorites that we've done. The only reason I always say that, have I have Brandon in mind for all the beers I'm trying. I'm like, I want Brandon to try this. Because I do have... i mean, we still have to do... we have... There was another...
Speaker: Rev. Rev we have to do. And I'll bring over the red wine one so we can do them both together if yeah they want to. because I did buy the red wine one for this. I'm sorry. Just everybody knows, it is Sir Lai from what oh yeah we were told at Revolution, Clark and I. He's like, look the way it's spelled. I forgot what he said. Oh, wait. No, it is Sir Lee. It's Sir Lee. yeah It's not Sir Lai. It's Sir Lai. He goes, look at the way it's spelled. And Clark goes, it's spelled Sir Lai. Right. So I stand by what I say. It's sir lie.
Speaker: Okay, Rev. Thank you for the beers. They were delicious. They were delicious. That was my favorite one to the sir lie. Yes, it was really good. the The red wine was just it was just a crazy mix of barely appeared red wine.
Speaker: That's nuts. Oh, that's interesting, too. Real quick. I don't i' remember. I think I said this off mic that I'm going to ah North Carolina. North Carolina is also where there is this, this will be the last thing because know we've got to wrap it a place called Silver Coast Winery that I went there when I first started getting into brewing and I did a wine tasting and they were talking about like, I was like the only person during the wine tasting who was asking questions about like fermentation and how I do it and everything. And I really got into it. Like their wines are really good. And it's the only place like when I get wine, like that I actually like specifically go and get wine. So if you guys ever want to do wine episode, I am bringing back
Speaker: Wines, I think, are really Interesting. Yeah. They don't make my favorite wine anymore. It was called Cape Fear Blood Wine. Ooh. That's a good name. And it was – it's dry red wine that was just – I don't know.
Speaker: they they They don't get the grapes anymore. The grapes were from Virginia. And then they got them one time from Georgia. Virginia? You're not giving them grapes anymore? know I should talk to her as soon as I get home. Fuck! ah They did it one time. Or maybe the other way around. They had the the grapes – We're from Georgia. And then one time they got them Virginia and they sucked. Sorry, Virginia. or they were from Virginia and they got from Georgia and they sucked. And so they just stopped doing it. But one of the best red wines I've ever had. But all the other wines are are really, really good. so um Or, you know, we could just drink them together as friends and not have to do a podcast about it. To have a wino night? Yeah.
Speaker: That's cool. We only talk to each other when we're recording. That would be really sad, actually, because I hate talking to you on this podcast. I like talking to you outside of the podcast.
Speaker: There's rules, man. You got to follow them. um Overall, Brandon, what are you giving this beer out of how many how many toadstools you give this one? I'm like four and a half. Yeah. I think that's solid. I like it. Matthew?
Speaker: Four, three, five. Yeah, I'm doing four and a half as well. This is very good. It's a really cool way to ah serve this as well. um i don't know what does for the price point, how they charge for that, but I'll be honest, if if it was a four pack at this size and I was paying 20 bucks, I would be okay with that. Yeah, I mean... it's And I really like... I say I could you know easily take one of these down, but that amount that I had was nice and decadent.
Speaker: Like nice bitter cocoa baker's chocolate And drinking one of those, you'd be like oh, that was good. I will have one in a couple of weeks. Yeah, i mean, it drinks like a almost 14% beer. Like it's thick. It's yeah got all of that stuff that you would want in like a big stout.
Speaker: um Probably from the oatmeal, but like really, really well done. um Real tasty. Very good. Thank you for sharing that with us. Yeah, I would love to find that again. I was looking. I was like, I'm going try something from this thing. And I literally was moving bottles around. was like, oh, shit. this That was the perfect size, too. Yeah.
Speaker: Well, that was great. And yeah, well, that's it for this week. Brandon, everybody. Love you, too, man. Matthew, I tolerate you. You went from love to tolerate. See what happens when you start drinking? In the span of like 10 minutes. 10 minutes.
Speaker: But for the listeners, it's been a week. I love you, Brandon. Or more. Love you too, bud. And you, Tony. ah I love too, Matthew. We'll see everybody next week. Bye. Bye. Or next time. Whatever comes first.
Speaker: This has been The Malting Hour with your hosts, Brandon, Tony, and Matthew. Be sure to follow us on all social medias and like, subscribe, and rate the show. If you have questions or suggestions for future episodes, drop us a line at info at themaltinghour.com.
Speaker: Until next time, cheers.
