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After The Final Pour - S5E7 - Watermark Brewing "Massive Eruption"
118 Plays4 years ago
This week Clark brings us a big tasty BA imperial double pastry stout from Watermark Brewing: Massive Eruption. Description: Bourbon Barrel-Aged Stout w/ vanilla, maraschino cherry & lactose.
https://www.watermarkbrewing.com/
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
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Transcript
Introduction and Welcome Back
00:00:30
Speaker
When life gives you an empty cup Just crack a smile and fill it up, fill it up! How long have we been recording for? Four and a half minutes. Oh good. Welcome to After the Final Pour. I'm one of your hosts, Tony Golic, joined always with... Brandon Wininger.
00:00:57
Speaker
Clark Fettrich. Welcome back, Clark. We missed you. About time. What do you mean, what's about time? It's been like a year. About time that we missed you. That's more of what I was trying to say. You were about to say something, it's been like a year. A year of what? I've been away from the show for a year.
Tasting 'Massive Eruption'
00:01:13
Speaker
You've been away from like one episode. Oh. Well, it feels like a lifetime. Aw. Oh. Thanks, man. You didn't get cold, but I've been happy for a while. I only felt like a few years. Is that what it was? Of course.
00:01:23
Speaker
Anyways, welcome back to the Final Four. Today we are going to be drinking what, Clark? Surprise, surprise. Clark brings a beer and guess where it's from? Eagle Creek? That's next week's episode.
00:01:40
Speaker
Watermark. Yeah, baby. We're never going to have them on the show. We're just going to drink the beer. No, I want to say this is the second watermark after the final pour, if not the third, if there's one I'm forgetting about. Definitely the second. Because we drank with the guys from? Hailman. Hailman.
00:01:55
Speaker
Didn't we have something else, though, on this show? I don't know, that beer was fucking fantastic. Yeah, that was good. But I do know that Clark also gave us some other beers from Watermark after the recording, and I think we just drank those. Right, because we waited too long. It was like the Chicago Bears, you know, pale ale. I like that. I like the season. I like it. I like that beer. Well, I'm curious, did they do that beer again?
00:02:19
Speaker
I think they've done it more than once. So it should be coming out in the next week or two if they do and I'll be looking out for it. Although I won't be up there for a good month plus. That's way more information that we needed to know. Let's talk about this beer, buddy. I'm getting out my calendar. I'm going to let everyone know the days I'm planning to be in Michigan. Well, let them know the days that you're going to be at home, which is going to be for the next month.
00:02:40
Speaker
Well, it's a secret. I might go up there tomorrow. Don't go to his house. There's nothing there. He's got a bunch of barrel-aged stuff that he's trying to get rid of. All right, wait. Clark, talk about this beer. We're drinking massive eruption bourbon barrel-aged stout with vanilla, maraschino cherry, and
Comparisons and Preferences
00:02:59
Speaker
lactose. They brewed this for their fifth anniversary, which happened in the middle of July of this year. Oh, look. And here we are in September.
00:03:06
Speaker
Here we are. That's what's good about barely. A month and a half later. Yeah, it's still tasting fresh. How long have you had it?
00:03:12
Speaker
One and a half. Well, I can tell you exactly the day, because I checked in one of them when I got it back. Oh, so you've had this. I had it. Cool. It was August 8. It's only a month. We're drinking this tonight. Without him. It's 14%, by the way. Yeah, I can see that. Can I have him taking that camping with us? OK. Oh. It's a bourbon belly. She's apparently the style that you said. With vanilla, maraschino cherry, and lactose, 40% volume, one point. That's great. What do you guys think about this one? I forgot about the bear-side of the cherry. That's what I forgot about.
00:03:40
Speaker
I kind of like the maraschino in there. It's subtle, but there. No, no, no. I forgot about it being an ingredient, but that's what I was tasting. There was something there that you didn't quite know. It's very subtle. And in fact, I totally forgot that was in there. And when I saw it, I was like, oh, OK. I'm also getting some type of cinnamon flavor in there. And it doesn't say anything about cinnamon there, but maybe that has to do with
00:04:04
Speaker
I don't know what the fuck it has to do with it. I actually have no idea. So I just drank a Prop 2020 yesterday. Before you came here. Yesterday before I came here I did. And this has a similar profile in a number of ways. And I think I actually prefer this. The Prop
00:04:24
Speaker
i feel like it's going a couple different directions that's the one that's a whole bunch no wait 2020 is with the pistachio pistachio and it's uh 2019 is the one with it's got everything in it right yeah 2020's got it's supposed to be like um spumoni ice spumoni thank you yeah yeah that one tasted like
00:04:43
Speaker
fucking chocolate ice cream and candy cherries so you know similar similar stuff would be good to drink on a camping trip but that one is take the few that I've had since last year have tasted different every time sure and if I enjoyed it yesterday was very good but I feel like it was dare I say unbalanced
00:05:02
Speaker
There's a little too much going on and nothing kind of comes together as one. Actually, I don't have an opinion on that because I've only had the one. I still have one of those left. I do have a 2019 left, which was a mix of everything. You're talking about the prop.
00:05:20
Speaker
This, on the other hand, is really fucking good. Part of my French with the little explicit, you know, logo in front of the episode here. This is really good. How many more these you got left at home? Zero. Oh. And they, as of a couple weeks ago, they didn't have any left. Oh. So we're back to the whole King Henry situation where, you know, opening up regret. Whoops. Let's put it back.
00:05:49
Speaker
This is right again in here. Get the slug out, get the slug out. You'll find out about the slug next week, everybody. This is really good. It's really tasty. I do get cinnamon. I'm not sure where that's from, but vanilla, lactose, that little bit of hint of cherry sweetness is in there as well. People think they just forgot to write cinnamon on the can. Maybe. That could be a possibility, but I think legally they have to say what's in there.
Brewing Challenges and Troubleshooting
00:06:15
Speaker
I don't want to say it's prominent, but it's definitely present. Yeah, it kind of pops. And again, it could be, I'm partially thinking maybe it's the maraschino cherry kind of playing off and making you kind of think that. It could be. But yeah, I mean it works well, whatever it is, it works well. Yeah, I guess my only complaint, if I had to use that word in quotes, in many, many quotes,
00:06:41
Speaker
It says it's barrel age. I don't know if I'm really getting any of that. I am. Yeah, I get pull on the aftertaste of barrel. Do you know? It's really good. Which barrels? Yeah. I don't. And I don't think they listed it, but I'm going to go on a hunt. Who's going hunting? A barrel hunt. My hunt has been successful. Then we're back. I did find what barrel they used. It was a 10-year Harry.
00:07:11
Speaker
Harry. Excuse me, 10 year Henry McKenna. What the hell's that? Bourbon barrel. What is Henry McKenna?
00:07:21
Speaker
Do you have the answer for that, too? I'm curious if that would be, because again, that's not something I've heard of, but I'm curious if it's like a Michigan discolory. Sure. And it would make sense if it was. Henry McKenna. Kentucky. Oh, it looks like it's made at Heaven Hill. Oh.
00:07:43
Speaker
cool someplace that
00:07:59
Speaker
It's something about Scottie Pippen looking like Chester Cheetah right now. Go ahead. So get this. OK? I'll get it, buddy. Lay it on me. The Google window that they have in the internet. It's called a web browser, yeah. I just started using this during the show today. There's a lot of information. It says, one of the questions people ask is, what does Henry McKenna 10-year taste like? Smooth and relaxing, Henry McKenna 10-year-old single-barreled Kentucky straight bourbon, which is carefully distilled at Heaven Hill, is adored for its
00:08:29
Speaker
cinnamon, honey, spicy, dark fruit flavor notes. So now, we know where the cinnamon's coming from. This is really good. Did that make sense, the cinnamon? That is really interesting, that apparently that's where it's all coming from. I would not have guessed. I'm way ahead of both of you, I think, right? I'm enjoying it. I'm enjoying it. This is like when I drink double barrel. I was so excited to keep drinking it and I really enjoyed it.
00:08:54
Speaker
and I kept drinking and sipping and sipping. And I just remember like, oh, it's gone. I'm really liking the cherries. It says it was aged. The beer was aged on cherries. They didn't just like mash them up and dump them in there. It's good. I do get the, sorry. I just took my last sip because I'm drinking a little faster than you guys. That cinnamon is no longer what's standing out as much. The maraschino cherry now is the most, because it warmed up, I feel like. It's like the most prominent flavor and I really like it.
00:09:24
Speaker
And... Is Maraschino cherries not like an actual cherry, is it? It is, isn't it? Excuse me. Well, so, now are these like the super expensive, the Luxardo ones? The Maraschino cherries, I don't know.
00:09:40
Speaker
Or are these the maraschino cherries that you see in a kitty cocktail? Well, I guess that was my question. It's a preserved sweetened cherry. So I think they're cherries. Yeah, okay, yeah, yeah. So that's what they did. It's the preserved sweetened cherries. They took those. So I'm wondering if that syrup that they're in went in there too. Yeah, who knows. They could have used some of that, which I'm cool with. We should make a beer, like kitty cocktail and smite.
00:10:05
Speaker
Like, lemon, lime, and cherry? No, it's like, well. I was going to eat a salad shop with a maraschino. I was going to say, like, how do we get the, yeah, we can do lemon, lime. We'll just make our own hard seltzer. Fine. What'd that be? Let's do it. Kitty cocktail hard
Final Thoughts and Humor
00:10:20
Speaker
seltzer. Well, it won't be like how I did mine. I've had a slew of poorly brewed beers recently at my house where I need to reevaluate everything that I do. Yeah, that's a whole episode. Life choices and, yeah, how's that look? No, not that. Just brewing.
00:10:35
Speaker
Did the Celsius not turn out either? It did not. It was just, I don't know what's going on. I'm having issues with oxidation and plastic flavors and just nothing's really working out. But the one thing I can think of is that maybe I need to have a, I don't know, there's a lot that I'm considering.
00:10:57
Speaker
Plus, most of these problems have been coming from using kvike yeast, which is kind of weird because I've used kvike yeast and I've been successful. The last three things I've done, I've used kvike yeast and they have not been good. I wonder if there's a bad match that went out. I used three different kvike yeast.
00:11:13
Speaker
Maybe there's a shit ton of that he says going out. Are they all Omega? Yeah. I mean, I don't want to throw Omega. No, no, no. I'm sure he has something to do equipment-wise or my practices. So in the next week or two, actually, not next weekend, because we're going out of town with the following weekend, I'm going to do a full scrub and clean of all my equipment lines and everything. And then I'm going to brew a
00:11:35
Speaker
brown ale just in a pale ale that weekend just to do something simple and see what comes out again just throwing this out there i would be curious again if you're doing two different beers that's fine do one in your system and do one like on the like in your old yeah that well that's the thing one the nut brown i'm going to do in my whole propane and mash and everything
00:12:03
Speaker
exactly and for the mash and boil i'm going to do the same pale ale recipe but with regular with the one i the the last recipe that i just did that did not turn out like it tastes watered down like it's it's weird and it was like five gallons
00:12:18
Speaker
there's like a weird watered down plastic taste to it it's just not like it doesn't make sense like it doesn't add up and the the the son of juice clone that i did is oxidized like that was the the off that was one hundred percent oxidized yeah like i had i had some the other day and or on friday night i had a little bit more and i'm like
00:12:37
Speaker
It still tastes like gas. I mean, and cardboard. It's consistent. It still tastes like cardboard. But the pale ale that I did for the block party last weekend, actually for Clark's anniversary, it tastes like watered down.
00:12:56
Speaker
Like it doesn't, it does not make sense. So I need to reevaluate all my stuff, but yeah, in two weeks, I'm going to clean everything and do the pale ale with the regular USO5E's like I normally do, follow all the steps of the Mashable, but I'm going to do a brown ale in my other setup. How are you like numbers wise coming out before fermentation? You know, a little bit low.
00:13:22
Speaker
But other than that, nothing crazy. But not enough where it would be like... No, like what the fuck's going on? Yeah. No, it still needs, like, so since I had to get a new phone, all my Beersmith shit is different. And like, I need to recalibrate everything anyway. So this is a good time to do it. So I'm going to kind of start fresh and start over and do a whole bunch. So I'm looking forward to that so that I can give the quality of beer that we get from your setup. That's what I want.
00:13:49
Speaker
Not Clark set up. Anyways, we got off topic there. But yeah, this doubt is delicious. It's really good. Yeah, thanks, Clark. Keep it up, Watermark. Yeah, Watermark. Keep it up. One day, we're going to have you on the show entirely. Yeah. Don't do it. Yeah, do it.
00:14:04
Speaker
Does anybody else want to give me some of their beer? Looks like you guys are having a hard time finishing it. Oh, I'm done. I'm done. Shit, you guys both. The maraschino really started to pop, and I'm like, oh, I need more of that. Let's open up the 2020 prop you got over there. OK, Paris. Yeah, let's see if we can get the cherry in there. All right, see you guys later.
00:14:25
Speaker
this video.