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Episode 8 - "After The Final Pour" (feat. Kevin Goggin)
121 Plays6 years ago
AfterThe Final Pour is a series that takes place after many of our podcasts. We sit down with our guest and open up another bottle and just talk about the beer. We will occasionally take a series of these recordings and release them as a new episode of After The Final Pour.
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Transcript
Podcast Introduction
00:00:02
Speaker
You're listening to the 212 Round Table Podcast. You can find us on SoundCloud, Spotify, Google Play, and Google Podcast, as well as Apple Podcast. Be sure to leave a review and subscribe. You can also find the Brew Club at 212.beer. That's the number 2, the word 12, .beer. You can also find us on Facebook, Twitter, and Instagram by searching 212 Brew Club. Now on to the show.
Missing Host and Personal Anecdotes
00:00:54
Speaker
As you can see that as you can hear that's not that's not Brandon Brandon is on baby leave for this episode He just he and his wife Becca just had their first child Benjamin I hope that the middle name is Michael because then all of their I believe or no is Michael his middle name is Michael So he's BMW. Oh, yeah, Brandon Michael
00:01:13
Speaker
and Benjamin Michael. I hope Becca's middle name is an M. They would all be BMWs. What if her middle name is Michael? She should change it. Can you change your middle name legally? I think you can. Yeah, you must. Right? Who cares? You can change your first name. Yeah, you can change your last name.
00:01:35
Speaker
Tony, did you ever want to change your name? I did not. I was originally going to be named Dominic, and I had no desire to have that name. So as a baby, I said, no, I'm an Anthony. I said it like that.
00:01:48
Speaker
My parents said they were going to name me Giuseppe, which would have been awesome. Yeah. If you were Giuseppe and I was Dominic, we would have, we would have ran our school. We totally would have like just, Hey, Giuseppe, it's me Dominic. Hey, what's up? Hey, let's get some pizza. I feel like we still hate you. You're not popular. I'm walking here. Anyways.
Episode Format and Beer Tasting Segments
00:02:08
Speaker
So yes, Kevin is joining me here because we have a special episode at the end of every recording that we've done since this podcast started.
00:02:17
Speaker
We started recording about 15, 20 minutes afterwards with each guest and opened up a beer that either they brought or Brandon busted out of his cellar. And so what you're about to hear is a collection of those now.
00:02:31
Speaker
Let me also say that we kind of just set up a mic or two, or we let it keep going. The first one, I believe, is right after the New England IPA, where we actually taste very late beer that you're drinking right now, Kevin. I'm sampling it. And we had a meal from the club there. Me and Brandon, Clark was there, and Eric from Goose Island Barrow House was there. So we got a little input on him.
00:02:53
Speaker
You're actually on this episode, one of the paleo episodes, because we drank some more paleos. I'm a little frightened. I don't remember what we talked about. I listen to some of it. I don't. It's OK. Yeah, we'll see. Whatever. Pat McHugh is on here. We drink a 2010 Goussaint Pierre Jacques, where I mentioned Goussaint should probably start sponsoring this podcast for how much we actually drink of their beer and mention them. What's the Pierre Jacques?
00:03:20
Speaker
It's a Belgian, uh, it's a Belgian golden ale. Okay. It was good. It was, it was aged. We'll have to listen to the episode because I'm not sure if I liked it or not. Okay. And then, oh, Brandon and I lose our shit. I sent you a picture, lose our shit over a prairie dog beer, um, that is, forget what's all in it, but oh
Nostalgia and Guest Dynamics
00:03:38
Speaker
my God. It was like peanut butter wafers or something? Yeah, vanilla and,
00:03:43
Speaker
Coffee, I think. Yeah. It sounded delicious. Anything you can put in one of those stouts, it was awesome. The wafers is what got me. Who doesn't like wafers? I love wafers. I got no wafers upstairs. Do you remember when we would have sleepovers and we'd get like a six-pack of- Do I? We'd get like a six-pack of cherry Coke and the
00:04:05
Speaker
Not Nilla wafers, but the strawberry chocolate. Oh yeah, the wafer cookies. We eat the whole thing and drink all the cherry coke. That's disgusting. I wonder why my body is the way it is now. I'm sure if I stopped drinking beer, it would change. But yeah, that's a lot of sugar. Yeah, yeah, yeah.
00:04:25
Speaker
Well, thanks for being my sidekick. Yeah, yeah. I know. I'm not, you know, I'm just here. It's better than just me talking. And I'm like, OK, so here we go. We got this. And you've been on the show. So now every actually.
00:04:38
Speaker
I'm going to say every guest has been back on the show. And it's funny, as episode eight, everybody's already been back on. We also have a clip show now. Oh. Only in episode eight. That's what this is, the clip show. Except Stephanie, our very first guest, who we don't have after the final four, and she hasn't been on yet. And she was the reason why we were going to do the Belgian triple. And actually, we're going to see Stephanie tonight, so she gets to finally try the Belgian triple. You should secretly tape her and just put it in post. It's a good idea. So what do you think about this beer? This is terrible. Yeah. That's a post.
Candid Moments and Beer Focus
00:05:08
Speaker
Yep.
00:05:09
Speaker
If I know anything from my FCC training at my job, it's that you can secretly record people and air it whenever you want. Yeah, I'm pretty sure that's like the most legal thing. Yeah, it's totally legal. So let's get into this. Here is the first of many clips. This is, let me scroll. Let me check. Let me check what we got here. Check.
00:05:30
Speaker
clips that we're listening to after the final pour. This is what Brandon named it. I called it something else. I think I called it, let's call these sides, or like smalls, or whatever. And Brandon came up with a name after the final pour, so we wanted to make this a regular thing. And it'll sound better after this one. I like that. Just got a power up. ATFP.
00:05:46
Speaker
Mm-hmm. I took out the tea cuz you know, it's fine tea. Yeah, yeah alien fights predator. Yeah, the first one is After the New England IPA episode as I said with Clark meal and Eric and we discuss the barrel aged beer
00:06:03
Speaker
So here we go. Alan Farts. Wow. You just did the two things that you're not supposed to do. So, um, yeah, cause I'm starting it off and you're going to edit that shit. So come on. So stop saying so. So what?
00:06:22
Speaker
This portion of the podcast is going to be dedicated to our barrel that we have with our Soul Survivor Stout that's been sitting there since January 2017 of last year.
00:06:39
Speaker
18. It's 2019 2018 of last year in January 2018. And the only reason why you got the year wrong is because we just finished the New England IPA. So, um, yeah, so the, anyway, the reason that we're doing this is just because, uh, we also have special guest Eric here who works in those Island and deals with their,
00:07:05
Speaker
And it was a great idea from Tony and I to pull some of this off.
00:07:13
Speaker
It's been in there for over a year now. We did pull some off in August of last year that we took five gallons to the brew fest and then we replaced it with five gallons. So it would be interesting to see kind of how. Yeah. One one third one third of this is fresh beer from August. The rest of the other two thirds has been aged since
00:07:42
Speaker
last January. Okay. Which is almost last January. Add a week on to that. So we're a little over a year on that. Happy birthday beer. Yeah, let's give this a go. Right off the bat. Give it a nice sip. Cheers. It smells, it smells like bourbon barely brewed. Get that on the mic. Oh, it's flat. Wow. Ooh.
00:08:09
Speaker
Get a lot of nice... It's like I expected, it's lacking in body, but as far as the barrel goes, man, that's pretty good.
00:08:21
Speaker
What I'd like to say right off the bat is I think the base was really well done or it was just well execution. Not even just the recipe. It was very solid base. It's a blend. It is a blend of three different batches that we brewed. It's a recipe that I did. It was all the same recipe. That makes a lot more sense because that was the next thing I was about to say is like you have complexity to it. It has layers as to what the base might have encompassed. You know, I don't just get like overpowering roastiness. I don't get overpowering dark fruits.
00:08:47
Speaker
complimented by like biscuit-y-ness i get like a little bit of mix of everything which is really nice thanks it almost uh yeah maybe crazy here tell me if any of you guys get this and it could just be my again my taste buds could be roasted from
00:09:02
Speaker
They're trying the different IPAs, but I'm always getting like this this apple brandy sort of thing Yeah, a little bit. Do you guys get that? Yeah, you know what I'm talking about? Not green, but not green like off flavor, but I wouldn't say like acetaldehyde. Yeah, exactly right. Yes, maybe some kind of like ripe fruit, you know in a pleasant way I would lean it more towards like maybe a more raisin flavor like a dark fruit characteristic almost like a date type
00:09:32
Speaker
Clark, what do you get from this? I'm getting all sorts. I'm getting drunk. Raised in date. My first sip I got some chocolate roastiness, but I'm not getting it as I go through it, which is interesting.
00:09:46
Speaker
I agree because I got the chocolate roasty bourbon flavor off the bat and then right before you had mentioned the apple brandy I took a sip and as you had said that I was swallowing that sip and that's exactly what I tasted and like you said it's not that off flavor but more
00:10:07
Speaker
fruitiness like it like a dark fruit. Yeah. Yeah, absolutely I think what I'd want a little more is like a little bit more of the barrel characteristic coming through But that I think that might tie a little bit more to what the barrel was and how you treated it So can you explain a little bit of like where you got the barrel from?
00:10:37
Speaker
Anyway, so we're back. We took a quick break, and now, literally, I was like, this is the quickest break we've ever taken. We are going to hear... Maybe let's not mention this. No, I figured I was going to run there and be like, was it a destroyer? It's the second part of the burning county episode. We had Carl with the audio, which worked out because Neil and Eric came back, and we did that episode with him.
00:11:05
Speaker
But this was after the final four of that. So you saw it on just a Facebook post. So we had this. Tony and I started eating a little bit of audio, I need to add, so we might have one more. I don't know, maybe I'll save it for something else.
00:11:21
Speaker
But anyway, so we talked to him we drink in Pierre Jacques. We drink in Pierre Jacques. So always be drinking Pierre Jacques. It was a 2010 that Brandon pulled out of the cellar and I remember I think we'll see. You've never had Pierre Jacques. I have not. I have not. I've never had any of this. Wasn't that one? Wasn't that one? First of all, what did... Why are you even on this show? You asked me! That was not true. Alright, here's some more. Artie for president!
00:11:48
Speaker
And they had a guy they brand new. But for the bourbon itself was the only age in there for like six to eight months? I think so. Is that what you mean? So they pulled that off and I was like, okay. So then I had taken it, brought it home and I had thrown literally like a bottle of my wife's bourbon in there and like dumped it in there. Your wife, your wife, recommends your own bourbon? Yeah. Did you see anything in there beforehand? Good for her. Did you see like a nice little puddle sitting in there? Like was it already saturated? I guess is what I'm asking. Well Steve said he had just drained them like the day before or something like that. So I kind of took his
Barrel Aging Masterclass
00:12:18
Speaker
word for it.
00:12:18
Speaker
okay um so i you know i grabbed it i mean i mean open the oven it was like huge bourbon smell and everything okay and like i had actually dumped some stuff out of it so some liquid came out um but i knew we were gonna let it sit for a little while so i filled it with a bottle of bourbon and like literally like every day i was like shaking it
00:12:37
Speaker
And then fucking backyard barbarian taking the hell out of it. So I'm looking at you like What is this man doing? So I'd actually done that and I was doing that for a while and then it turned out like we weren't gonna brew for a while So I had emptied it all out. I bought another bottle of bourbon through that in there Actually put a whole full bottle in there. Okay
00:13:01
Speaker
Sealed it corked it and then I Saran wrapped the entire thing. Do you remember the bourbon that you used? What'd you say I thought it was Buffalo Trace No, no, no before we 30 bucks down into this barrel. No before we brewed
00:13:21
Speaker
Well redemption is like $28 a bottle, but when we did say redemption is a little more expensive than Buffalo. I've never had But I think before before we brewed I think I did like I just poured a little Buffalo trace in there and just did a rinse Oh
00:13:35
Speaker
So we ended up doing that, and then, yeah, so we brewed, what was it, 15? Yeah, we did 15 gallons. Did we do 15 or 20 gallons? We did 20 gallons. We did 20 gallons, so that we- We did 12 for the loss as well, so. Right, and then we also ended up with like, I think four and a half gallons. We filled it up to the brim the first time we filled it. So much where we were like very,
00:14:02
Speaker
What's the word I'm looking for? I'm gonna say specific. This is where my editing skills are great for the podcast. Fuck, what's the word? What's another word for specific? What's a synonym for specific? Or like you're very anal about something. Yeah. Precise. Precise. We were very precise about watching it fill up to the point where it was... Do you guys remember Breaking Bad? You guys all see Breaking Bad? Absolutely. I love Breaking Bad. You know when they're emptying the train?
00:14:30
Speaker
Yes. Where he's like, hold on. Yeah, he stops everything. He says, hold on. He's like, hold on. He's like, got it, got it. Even when you have a lot, he wanted the meticulous preciseness. And that's where we got it. Meticulous. That was the word. Meticulous is what we did. He wanted it to be exactly where he wanted it to be, which is a good attitude to have. Totally. We got it filled to where it was touching the bottom of the bung. Because everybody wants to touch the bottom of the bung. Just to plug the bung hole, too.
00:14:59
Speaker
We had hit it with CO2 before we filled it this time because we didn't do that before. You hit the bun hole with some CO2? The second time. We ended on such a high note. We pulled the five gallons off for the Great Lakes Brew Fest. Brandon and I brewed another five gallons to replenish that.
00:15:18
Speaker
And we were a little short because we didn't figure how much we were taking off and what the loss would have been soaking in or whatever. So there's a little head space. So after we filled it, we noticed there was maybe about an inch or so of head space. And I just sat there. I have my CO2 tank into the hose and just blasted it into the top of it to try and push out as much oxygen as possible. And my concern was, man, there's too much head space.
00:15:45
Speaker
I don't know how much that CO2 is going to do. It does plenty. Apparently, it has. My thought was, yeah, I wasn't sure. Just because the first time we ever did a barrel aged beer, we got a hold of a 50 or 55 gallon Knob Creek barrel. We brewed 50 to 55 gallons of a stout to put in there. And a pelicle formed on top. And it was fucking nail polish remover.
00:16:12
Speaker
No, so they it cost there was more people in the club at the time. There's about nine or ten of us So it costs is about ten bucks a person. We're all about ten out ten bucks Yeah, but it still sucks. How do you think you got a lot of that nail polish all flavor? Just learn there was yeah, there was there was too much headspace We did not brew enough. We didn't do anything to kind of seal that The barrel was rinsed in a kiddie pool with hose water and that was
00:16:40
Speaker
Oh, that was the tragic story behind it, right? There you go. So it's like the cardinal sin when you're coming to barrel aging. If I want a barrel to throw my beer inside of, I want it wet. I want it soaked and bourbon. I want it to be pretty freshly. The second he dumps the bourbon out of it, ideally I would push him out of the way and stick my wand in there and fill it up with fucking beer. That sounds very sexual. Just sticking my wand right in there. Right in the bun hole.
00:17:11
Speaker
But that's what you want. You want it as freshly dumped as you can get it. Freshly dumped of that bourbon, maybe a nice little puddle at the bottom of it. Or as your guy did the opposite of what you want. He took it, sprayed water in there, and just sloshed it. And to his defense, we had no idea what we were doing.
00:17:26
Speaker
It was the first time, first time we did this. We were virgins. Yeah, we were virgins. It was your first time? I remember my first time. It felt like the first time. It was like two weeks ago. It's still fresh. It's a good, interesting turn. But yeah, you understand a lot of the things that it did to the barrel itself once he did that.
00:17:51
Speaker
It kind of stripped away a lot of the properties that you wanted originally for it. You wanted to be wet, you wanted to have that characteristic soaked in the steeves of the wood of it for the birthday. I can't get over it. I can't get over it. I can't get over it. Yeah, you wanted it wet. I'm okay, Tony. I didn't even see it that way at this point. And I'm the king of this. Just go in blue, Tony. Just go in blue. Just go in blue. We should have ended it the last. Just go in blue. This is not good. That's why we've got editing kids, really. Just go in blue all the time. I mean, we could find anything you need. All right. Edit all of this so you were saying something about it. We'll say a little more appropriately.
00:18:20
Speaker
Alright, so by splashing that water in there, you kind of wash it away with all the coating that you wanted along the sides of the river. You wanted coated in the bourbon, you wanted it fairly saturated in the staves, just to get the most out of the flavor before you put your beer in it. But he got rid of all of that. Yeah, it was all gone and he was showing me pictures of all the... It's okay, it happens all the time. He was talking about the steaks.
00:18:42
Speaker
So where did you get your barrel from? I got it from Journeyman. Clark, where did you get your barrel from? Sorry. Thank you for asking, Tony. I got it from Journeyman Distillery in Three Oaks, Michigan. It's just a five-gallon guy. It was whiskey, though. It was some type of whiskey. Started whiskey in there. And my problem was that I let it sit there for a good six to seven months until I used it. It was really dumb because it smelled so great when we first got it. It was moist.
00:19:07
Speaker
Is that better? Yeah. Moist. Moist is a better word. Not knowing what I was doing. Well, I'll get around to it when I get around with that group of staff, which the staff turned out pretty nice. It was a KBS club. It was. It was. It was nice. And then it sort of worked. It was okay. It's fine. Now we, you and I have had different generations. How old is that beer now? It's almost three years. I believe I
00:19:35
Speaker
Gosh, probably three years this July or August. I would like to revisit it because I've had it at different stages where it has been bad. It has been good. Correct. It's been okay. It's been bad again. It's been bad again. Do you have those charges? I'm really interested in revisiting that again.
00:19:57
Speaker
Well, you know, I did learn from you guys to sanitize it, or do something to it. I did not use a garden hose, so that was a good call. No, that was smart. But I did not purge it with CO2, or not purge, but I did not use any CO2. Yeah. You can't do the pops when someone's talking.
00:20:14
Speaker
Oh, sorry. You're a real piece of work. I know you want to just cut and end it, but it's not good. It's been good. What is it? We're too drunk. We sound like shit. There's been good conversation. I think there's some pretty good topics about the barrels and the characters. I don't know. You underestimate my editing skills. All right, let's bring it back together. Sorry, guys. What do you want to know about the beer? What do you think about overall? What do you think about that way? About the beer itself? Yeah.
00:20:42
Speaker
Like I said, the base is very solid. You can tell that it's been mixed with quite a few different batches because it does have a different kind of complexity to it. It's not one dimensional in the way that you have like overly biscuity flavor. It's not one dimensional in the way that it's like it's too roasty. You have a little bit of everything in there going on, which is what you want. And you have like some dark fruit coming through, dark fruit characteristic that we all kind of commented on too. And it's not like overly sweet, like ridiculously ripe type of fruit characteristic. It's more earthy tones to it.
00:21:12
Speaker
More like a more toned down fruitiness to it, like a more raisiny one rather than like a tropical fruit, you know? It's more of a subtle one that you want to complement a stout base to it. And that's what comes through with it, which is nice, which is what you want. All that I would be looking for a little forward, and like we talked about earlier, just from a Bruce perspective, when you make something, all you look for is what can be better? What can I adjust?
00:21:37
Speaker
If I was to approach this in the same way, I would look for a little more of a barrel characteristic, but that might just have to do with the treatment of the barrel beforehand. Like you said, this one only sat with bourbon in it for like eight months or something like that before it was done. Is that what you said?
00:21:52
Speaker
And then we had to re-wet it. Yeah, so you have to kind of rehydrate it, bring it back to life. But in an ideal situation, you will have had a bourbon barrel that had bourbon in it for quite some time and only recently dumped not too long ago. And by that time, by those years of it having it in there, the staves really get soaked. You get that contracting, that expanding over time that lets the staves get soaked with different barrel characteristic. Yeah. And so that's kind of what you're looking for. So moving forward, that's kind of
00:22:20
Speaker
ideal situation right there. Just makes it beautiful. Yeah, that's good advice. And then the beer sits in that kind of barrel. And then that's how you get a lot more of that barrel characteristic coming too. Because barrel aging is considered an adjunct in itself. Yeah. You know, bourbon barrel aging of beer adds vanilla, adds that chard oak, it adds cinnamon qualities. It's a little bit of everything as long as the barrel is treated properly. Yeah, I think that's a good idea because one of our, you know, what we need to do is plan accordingly next time if we ever, you know,
00:22:48
Speaker
if we attempted to do this again, like knowing we're getting the barrel. When? That is a when. Not yet, but when. That's better. So when we attempt to do this again, you know, depending on the side of the, you know, just planning the brew date around, picking up the barrel and all that kind of stuff. Instead of finding the barrel and then. And then, but it would be good to know too, like, and maybe we just need to make better connections of knowing when these distilleries are emptying their barrels and we're going to be emptying a 20 gallon barrel, you know, next Friday. And it's like, well, shit, it's,
00:23:17
Speaker
you know, Thursday the week before, let's brew on Saturday, brew 25 gallons or whatever. Have some ready to go. Have some ready to go to dump into that because we're going to be picking it up. Right. But that's the chaotic fun of it too. Just the way you guys told me about it when you were like, we brew veg. No, we saw a barrel on Facebook and we're like, we're going to fucking get it. I'm going to get it at lunch break. Stick a beer in it. That's fun. Enjoy of it. Right. And it came out good. It gave you a good product.
00:23:45
Speaker
I'm impulsive. I'm gonna go get this fucking thing on my lunch break. And that made it so fucking good. You wouldn't have had this awesome fucking beer if you didn't on a whim decide. I'm gonna go get this motherfucker. It must have been Randy's Barrel House Emporium. Is that what it was called? Randy? Yeah, Randy's Barrel House Emporium. Just the genericness of the name.
00:24:07
Speaker
I know. That's what it sounds like. It might be. It might be Randy's, Randy's, uh, barrel place. We have. I think it was an actual story. Come get the barrel. What you need. Don't ask any questions. Just come get it. So we're gonna be leaving, we're leaving the name off because the, the product, the product bourbon that I ended up discovering, because my intent was to buy that bourbon and put it into the barrel. Yes.
00:24:34
Speaker
But it was all like two star rated everywhere I saw it. Coming back hard again like the fat
Episode Quality and Pale Ales
00:24:41
Speaker
boys. Wow, that was fantastic. I can't believe they said that.
00:24:45
Speaker
I can't believe how in depth we got into the barrel aged beer. And during that, I actually went and poured myself a little bit of it as well. It's unreal. Yeah, so we talked about the barrel. And I have to go back and check because I'm pretty sure that cuts off. I could be wrong. I think something happened with the audio. It may have cut off, but yeah, I'll fix it.
00:25:09
Speaker
So yeah, so that was fun. From what I was listening to, from what I've listened to from these, that is the best sounding one we recorded. So that's why I put it up front to rope everybody in. Set yourself up for disappointment for these next two clips. Especially the next one because it features Kevin Guy. Where we discuss Pale Ales. And the thing is, is that Brandon didn't tell us he was recording. Oh yeah.
00:25:36
Speaker
Excuse me. I can't remember what we drank. Fifth City and Burning River, I believe. That was it, after. The after the pour. The Arnie... Fat... Pug. Arnie Fat Pug. Arnie Fat Pug. Arnie the Fat Pug. It's still like after the final pour. Anyway, so let's get into that. Let's listen to you talk and me talk and Brandon in the background talk about pale ales. You guys ready?
00:26:05
Speaker
Oh, OK. Sounds great. Thanks. Here we go. You're not paying for that shit. You never came
Ohio Beers and Brewed Nostalgia
00:26:12
Speaker
to a show. We're not going to.
00:26:22
Speaker
That's a lot of head, man. We didn't tip the glass. We didn't tip the glass. Great Lakes. I'm burning, baby. What is New Blurris Hotel? It's at New Blurris. Dickie Head.
00:26:38
Speaker
I went to that brewery. By the way, this tastes like a fucking... I didn't know they had a hotel. Whoa. Where's Tony going? That tastes like... That tastes like an... fucking... Amber slash vlogger slash pale ale. An Amber dream. I feel like they've changed the logo a little bit. Didn't that used to be like more of like a painting kind of thing? Yep. Aspen answered.
00:27:10
Speaker
Cuyahoga River Fire. Yeah. Did you know about that fire? Nope. I've never been in that fire. Yeah. You've never been in that fire? Well, I would hope not. Maybe I should be. Burn, baby, burn. Yeah, I don't know what the actual circumstances surrounding it, but like, yeah, I think it was like the river was so disgusting that it's so polluted that it caught on fire.
00:27:36
Speaker
So they made a beer about it? Yeah. I don't know. They're very proud of it. Okay. I mean... Have you been to Ohio? Not in a long time. Yeah. But it's a good beer. Yeah, it is a good beer.
00:27:52
Speaker
I like Great Lakes. What is the other one? The Elliott Ness? Yeah. That one's really tasty. Yeah. Sonya, have you been to Ohio? Yes. I just scolded Zee. She's talked shit about Ohio. I'm like, dude, you've never even fucking been there. I like Ohio. I like Ohio as well. That's the only other place I've lived, technically, other than in Chicago.
00:28:16
Speaker
I lived in Columbus for, like, a month. Really? What? I lived in San Diego for a month. Why'd you live in San Diego? What? For, uh... I just kind of wish the mic was always on. It's on. It's on. I'm recording. Dick. I lived in San Diego because of a job. I can't believe you didn't know that. I didn't know that. I know you lived in Atlanta. Well, that was for life. Yeah.
00:28:45
Speaker
But San Diego was... maybe we weren't hanging out around that time. That's when I was first dating Cody. I lived in San Diego for a job for one month and we moved into Rosemont. Oh, okay. It was super cool. Was that for training or something? Yeah, and learning what the... I don't have a... I don't have a cough button.
00:29:24
Speaker
I live there because I had to move a company from San Diego that was moving to Rosemont. So I learned what they were doing. It was super cool actually. I bought an Xbox while I was down there. The original Xbox from GameStop because I had so much extra. I owned that Xbox at one point. You did? Yeah, that's right. So you got that Xbox imported from San Diego. It's gone now. I don't know what happened to it. You son of a bitch.
00:29:41
Speaker
I'm a professional, I'm a professional radio person. Hey, what's up?
00:29:49
Speaker
So when did you live in Ohio? The first time I went to Europe with a band, they were from Ohio, and they couldn't travel to me to practice, so I traveled to them to practice. It didn't make sense for all of them to come to Chicago. Right. So I lived with them for like a month and practiced. And it was fun. I liked Columbus a lot. That was something I actually wanted to bring up during the podcast was what... Did you have any English-style paleos?
00:30:20
Speaker
see i don't remember because we had a lot of because you were in two hundred in europe for a while we had a lot of local beers but i think there a lot of them were just supplied so i don't remember a lot of them one i remember it was like there was a lot i feel like there was a lot of like shitty beers there's a lot of carlsberg
00:30:39
Speaker
It's kind of like the Heineken. Let's do a gross beer episode. The one thing I remember in Amsterdam you could get regular Amstel and it's fucking delicious. That's like someone who's only had Coors Light and then they have a chance to try Coors Bank. Yeah, yeah, yeah. Amstel is delicious. There was one called Astra in Germany that I really liked. And I remember they had a really cool logo. It was like a heart.
00:31:06
Speaker
with a anchor on it and a halo or something like that. It had a cool logo, so I remember it. And it came in like those little grenade bottles. Like a Mickey's? Yeah, yeah, yeah, yeah. I sound like I love Mickey's. Mickey's. I can't remember the last time I had a Mickey's. Yeah, me neither. Man, maybe we should do a malt.
00:31:26
Speaker
Oh, Jesus. I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to say, I was going to
00:31:51
Speaker
Edward's 40 hands. You just make me... Dude, you know what? I don't like you being condescending. You know, I'm just spot headed up to here with you. How high is up to here? Oh, right here. That's your top of your pint glass. Yeah, it's not very high. Which means I could take a lot more of you. Oh, that's nice.
00:32:11
Speaker
Do you still think you can take more of me? That's the question. I mean, as long as you keep feeding me beer, maybe? Oh, hey, that's the easiest way to do things. I'm kidding. I like our time together. I cherish you as a friend and as an adult human. Thank you, thank you. What if I was not an adult and I was just a kid and we hung out drinking beer? Nope. Oh, and you drank beer? Yeah, like I still gave you beer. Would that still be it? Yeah, that'd be okay.
00:32:35
Speaker
Here you go, sir. I think it'd be awesome. Yeah, it'd be cool. You just had a kid who was like, hey, Mr. Goggin, you want to come by and hang out tonight? Like, that seems weird. Like, well, I got some beers, and I thought maybe we could watch some YouTube trailers. Oh, jeez, I don't know. Maybe we could watch some of me play anthem. Would you be still bringing the beer as a child? Yeah, I think so. Yeah. Maybe like one of those, like, scientist kids. Doogie Howser. I wonder if scientist kids brew beer.
00:33:03
Speaker
Good question. We've got to look that up.
Aged Beer Opinions and Tasting Notes
00:33:06
Speaker
If anybody knows that answer, shoot us an email. Yeah, yeah, yeah. It's just 212 Brew Club at gmail.com. 212 Brew Club, always searching for children on the internet.
00:33:19
Speaker
That's me pulling my collar. Okay, so after, yeah, so you know what? We're gonna take a break. We're still gonna take a break. Take a break. When we come back, we got two more after the final pause. Two more. Yeah, two more. Two more. That one and that one. Okay, Jesus. Into the music.
00:34:18
Speaker
Lean back. Lean back. Lean back. Lean back. Lean back. Lean back. Nice. High five. That was awful. No, that's OK. It didn't clip. Let's clip it.
00:34:29
Speaker
Ow, sorry, right in my face. Anyway, so we're back. We took a quick break and literally, that was the quickest break we've ever taken. We are going to now hear a little audio from when we spoke to Pat McHugh when he came by to, he actually came by to record the second part of the Bourbon County episode. We had trouble with the audio, which worked out because Emile and Eric
00:34:57
Speaker
came back and we did that episode with him. But this was after the final pour of that. So this was the second part? Correct. So we have that and oh, that just reminded me. I think there's another little bit of audio I need to add. So we might have one more. I don't know. Maybe I'll save it for something else. This show is going to get long. But anyway, so we talked to him. We're drinking Pierre Jacques. We're drinking Pierre Jacques.
00:35:19
Speaker
Always be drinking Pierre Jacques. It was in 2010 that Brandon pulled out of his cellar and I remember, I think, liking it. We'll see. You've never had Pierre Jacques, right? I have not. I have not. I've never had any of those fancy goose islands. Why are you even on this show, ever? You ask me. That is not true.
00:35:38
Speaker
All right, here's some more party for president. So we're still here with Pat. And by still, I mean, we've recorded a bunch with Pat, Brandon's friend. Now my official friend on Facebook, which makes us friends in real life because we've hung out now a total of two or three times. This is five. Nine times. We'll say nine because Brandon was very adamant about us hanging out at your wedding.
00:36:04
Speaker
Even though I don't remember. Oh, hanging out at your wedding? He said we met you. I met you. I listened to your first episode and you were talking about how you were like really dancing a lot at the wedding. I was. Because you must have been the only one. I was. There's worth that many people dancing. Let me clarify. When I had my birthday party, the...
00:36:24
Speaker
When we went to the breweries, Pat was there. You were there? Oh. You had some pictures of you two together. Oh, and on the bus? Yeah. Oh, that was great. We're best friends at this point. You guys had pictures together. Oh, man, I was so wasted by Sketchbook.
00:36:40
Speaker
By the time we got to Sketchbook, I remember saying... That's the only time I've been. I want to go back to Sketchbook. Sketchbook's great. Yeah, I haven't been there since either, but... You think breweries will let us just go in there and set up to record a podcast? Yeah, we can tell everybody. Hey, we're here. We're just gonna record. We're just gonna shut the fuck up. Anyway, not you guys. I'm talking about them. This beer was $10.
00:36:59
Speaker
Back then. Brandon, we're still here in your basement, at your bar. What are we drinking? We're drinking the Pierre Jacques from 2012, which is a Belgian-style ale. From Goose Island. Yes. And it was... I think, I think... The D.I. here was 4'6", 2012. I feel like Goose Island should start sponsoring this podcast because we've talked about Goose Island a lot. We had a guide from Goose Island down here. We did a whole Bourbon County episode, and now we're doing a little small episode with another Goose Island beer.
00:37:29
Speaker
I want my reparations. But all right, so being a 2012 beer, that is not terrible. Right off the bat, the smell. It smells not as good as it tastes, but it smells like candy. Yeah. About 30 seconds ago, all I smelled was your vape pen still. Okay. Okay. So there's a little oxidization. Oh yeah. And that makes sense with it being a,
00:37:56
Speaker
2012 beer, so there's definitely a little oxygen aspect. By the way, this is my favorite Goose Island logo, where it's the goose and the full goose body with the goose, like, kind of looking backwards. Yeah, it reminds me of, like, Matilda. Yeah. The goose is loose. Those, yeah. The goose is loose. Bruce's juices. That's a different beer. So, Pat, can you taste the oxidation? Oxidation? What are you tasting? Oxidation? Oxidation. It tastes a little funny.
00:38:26
Speaker
Tastes a little like flat ginger ale. Interesting. You know, just like that seems like that's part of it. Yes. So when I taste oxidation, I almost get like a copper, almost like a penny. Oh, okay. I get a penny on your tongue for a little bit. Yeah. Well, I like that flavor, but I've never had that in a beer before. But yeah, I think I know what you're talking about. Yeah, yeah.
00:38:47
Speaker
But I feel like as it sits here and opens up a little bit and I take more sips, it's not that prominent. So I feel like opening it up kind of, you know, clears the oxidation a little bit. I'm swirling mine around here a little bit to kind of shake that off. Now it tastes a little more like a nickel. Oh.
00:39:04
Speaker
If it starts to taste like a quarter, let us know. Sounds like Nickelback, though, when I put my ear up to it. This is how you learn. I felt like the swirl did it a little bit of justice. Yeah, giving it a swirl kind of opens it up. I learned that from Ronald in the Brew Club, 212, if I understand the internets. Yeah, even going back and smelling it.
00:39:29
Speaker
Although there's still just something that's kind of appley and I don't feel like that's like off smell.
Revolution Brewing and Beer Festivals
00:39:39
Speaker
It just kind of has like a green apple skin. Like if you peel like a
00:39:44
Speaker
Apple, because I'm always peeling apples. No, the skin of an apple, like the skin of a green apple, you first bite into it, you get that smell and that taste, that kind of has that, this Pierre Jacques in 2012 kind of has that. Yeah. And I don't know, I really feel about this. I mean, what I would say off the bat is that I don't hate it, but
00:40:06
Speaker
Wouldn't order it if someone's like I had an age one. I guess the name you age you sell your beers very well Yeah, so like knowing though like if I went to a bar and they're like, oh we've got a 2012 Like whatever like what restaurant going to where they're talking like that in France
00:40:27
Speaker
Anyway, if I go anywhere and they're like, oh, we've got 2012 beer shack, and I'd be like, hmm, I had one at home. I don't think I'd order it. Yeah, I don't. We aren't serving in the proper glassware. Probably not. But the only place I would give it to the podcast, Pat, your new host.
00:40:44
Speaker
If that came in, like, if I went to Goose Island and they said, hey, we have this, then I would probably try. That's the only place I would probably try it in. I agree with what I ever said, because they wouldn't be serving it otherwise unless it was something. What is it just recently they started serving, like, the original Bourbon County? Like, they have bottles of it. The very first Bourbon County this past winter when they were doing those special, like, what? Come on in. We've got variants for on-site consumption. We've got 95 Bourbon County.
00:41:14
Speaker
I don't know what the year is, but we got those Bourbon Counties. We talked about that. I know we've talked enough about Bourbon County. Hey, bring it back. Because who knows when this will be released? At the brewery they had a Bourbon County Stout double barrel. That was like 18%. Yeah, I wanted to try that. Have you...
00:41:39
Speaker
In the podcast and the episode that you're on about the part, I say that as if this is like so long ago, but it might be when you don't answer a place. You talked about revolution and doing their... Have you ever, did you have the VSOD?
00:42:00
Speaker
Yeah, I got a couple of, I've got like at least four in my house right now. Those are my hands down my favorite revolution, barrel aged beers. Those are very hot. Yes, and I didn't save it. I actually split it with my friend Clark. He and I bought the four because it was like 30 bucks or 35 bucks for the four pack. And I was like, eh, can't really justify just like, I mean, you buy all the beer and like, you know,
00:42:28
Speaker
buy it and like how much you really want to save and how much you want to share so we're like okay we'll split it 1750 a piece and that's it you two beers out of it well when the Death Star was released this past year 2018
00:42:40
Speaker
He and I went when they were releasing Death by Currents, a Cafe Death, and regular Death Star. I haven't read the Death by Currents. I don't know what it is. Because the guy's name is Deeth. Is it Deeth? It's Josh Death, is the guy. I don't think... It makes more sense. D-E-T-H. The owner is Josh Death. No, but I think it's pronounced Deeth.
00:43:04
Speaker
Probably. So, like, people will come and correct you, like, no, it's Deeth Star. I'm like, well, that's not a story. Whether it's Deeth or Death, it sounds better when you say Death Star. Because it's a fucking Star Wars reference. Anyways, when I went, when Clark and I went that day, they had a whole bunch of variants and different, they had Death by Currents, regular Death Star, regular Cafe Death and Tap. I've enjoyed the Currents.
00:43:28
Speaker
Death by Currents is... They had cherries the previous year. And this one they had a barrel-aged Imperial Eugene with cherry, which I got to try, but they had a double VSOD. Double VSOD? That was by far the best. I tried every single beer that day because they were just like the six ounce pours and Clark and I said we're making this our day because the year before we went to Prop Day at Goose Island
00:43:55
Speaker
We didn't have prop tickets this year, so we went to Revolution, we're like, this is gonna be our new prop day. And we sat there and drank a whole bunch of those beers, and the double VSOD was by far the best beer I ever had. It was like drinking hot fudge, and that's what makes me think, when you brought up the Bourbon County, the double barrel Bourbon County, I'm like, that has to be the same thing. I bet it's just super rich. Kinda like when, what do you think, like Great American Beer Fests, Brandon? What was that? God, I can't even remember that beer. It was a California brewery.
00:44:25
Speaker
The beer begins with an X. I don't think we look it up, but no, I know what you're talking about and that was delicious. It was the only sample. We got two ounce pours. There's so many breweries at the Great American Beer Fest. It's unbelievable. That was the only beer and only brewery I went back to multiple times to drink the same thing because I just wanted to keep drinking it over and over again. It smelled and tasted like when you put hot fudge on a Sunday. I don't understand how people can still stand at the end of
00:44:55
Speaker
that festival or PhoBab or like one of these whiskey festivals. And there's 150 whiskeys. I'm like, I don't think I could. We did a great job. We survived the fest. We then went out to dinner and drank more beer. We then went to an arcade and drank more beer. We hung out with
00:45:18
Speaker
OG member of the brew club, Brian Sanford, who lives out in Colorado. After the barricade, we found a German fest, Oktoberfest, and spent the next three hours hanging on the streets drinking more beer. To show you how good we are, I got my ass up at three o'clock in the morning and had to hop on a flight back home to Chicago when I was back here by 9am.
00:45:45
Speaker
I've never woken up at 3. I've never woken up before 5 a.m. I don't think. I went to bed around 11. I think Bo came in around 1 or 2. Yeah, he woke up when he got to reach around. He was like, okay, time to go. He's like, you gotta go, buddy. Time to go, Tony. Thanks, Bo, for the opportunity to go. Yeah, that was awesome. Am I wrong, or is this beer... it's got a little more fruit flavor now? Yes, I already...
00:46:13
Speaker
We were talking about the Revolution beers. And as we were doing that, I was drinking this. And nope, this one. That's the bourbon counting glass. Is there any drugs in this? I don't think so. There will be. And yours, probably. Yes, there is more. I think it goes back to what I was saying about the green apple. There is a fruitiness to this. Right. You were saying apple rind. No, I get that, too. Apple skin.
00:46:42
Speaker
But there is that... It's not bad. No, but there's that lingering copper penny type flavor that I get. Yeah. Yeah. Looking past that though, shit for seven years, that's not terrible. No, and this is one of those things that says eight for five years and then drink it, you know. You fucked that one up, man. That was two years ago, you should've drank. You know, whatever. I got more like this, too, so... Oh, great.
00:47:08
Speaker
You gotta slam all those, Pat. In order to become a host on this show, you have to slam a whole bunch of old oxidized beers. Well, let me go get another one. You! Well, anyways, Brandon, thanks for bringing out
Dark Lord Beer Teaser
00:47:20
Speaker
the Pierre Jacques 2012 Goose Island in Belgian style. A.L. Pat, thanks for being here with us for another, no problem, little, uh, recording here. Pat's like, you give me beer? I will be here and hang on to my phone. I feel like we can just call Pat up and let him know, hey, we're recording. Do you want to be around for this one?
00:47:35
Speaker
Have you guys ever had a, uh... It's not a solid answer code. Yeah, I'll do it. I'll do it.
00:47:41
Speaker
I'm also curious to where this is going to go. Yeah, me too. You guys ever had a Dark Lord? Yes. Speaking of lining up for beers and festivals. I'll be right back. Do you have it? Oh, yeah. That's what I was going to say. I'm like, yeah, I'll come back if you do a podcast about that. I've got a couple of two trees sitting back there. We do. We can do another episode of Dark Lord. I don't even know what style of beer that is. Pat, you're so woke. Dark Lord, I think, is technically an imperial style. It's not a sweet style, right? No. No, it's imperial style.
00:48:08
Speaker
Barely aged, right? Yep. Just like Bourbon County.
00:48:13
Speaker
My first experience was with you and I... Have you had Dark Lord before? No, I've never... I'm not going to finish my sentence. I've never even been near one. I don't want to... Never been near one. I wish I would have known. Well, now I'm near one. Well, now I wish I would have known that because then we only want to get into one bourbon county and we could have not drank anything else and got into a Dark Lord. Well, now we've got an excuse for... Another podcast. Excellent. Well, we'll have you back on when we do Dark Lord. And I know Emil's got Dark Lord. I think...
00:48:42
Speaker
maybe Ron's got a Dark Lord. So we can always do that and do an empty of the cellar or something. Totally. We'll do a Dark Lord. We can get a hands on a fresh Dark Lord. That'd be awesome. You can do that. But anyways, thanks for listening to this little side. I want to call them sides. I want to call them side recordings. I want to call them little recordings. I want to call them the side recordings. And just listening to another side recording of the 212 Round Table, which is just after an episode. So wasted. Just talking with
00:49:13
Speaker
Talk with friends, drink more beer, and reviewing another beer. Speaking of which, I don't know how to do this, you can stop. Smoking owned.
00:49:27
Speaker
I can't rap that fast, like crucial conflict, otherwise I would. Anyway, so wow, how incredible was that little bit of information? That was cool, and I learned a lot about France. Well, and now we know how much I like Pierre Jacques. Yeah, yeah. Did I like it or not? Did you guys
Fibber Nutter and Culinary Ideas
00:49:41
Speaker
listen? You should know the answer. Yeah, I definitely listened, and I definitely learned that someone is named Pierre, and then there's a guy named Jacques, and then Ferra Jacques
00:49:53
Speaker
Did a thing. Exactly. And that is exactly what I got out of recording that with those guys. French history. Correct. Anyway, moving on, we've got one more. One more.
00:50:07
Speaker
And it was Brandon and I, just alone, first time, doing an after the final pour. And he shared with me a prairie dog bear-laged beer. Yes. And it is so good. And one day we'll find one. Now, Tony, you told me you would find one of these for me and supply me with it. And we would taste it. I brought you some finger biscuits the other day from Twisted Hippo. Yeah. Did you like that? I did. I did like it. That's very good.
00:50:34
Speaker
Yeah, I kind of wish there was some more left. I like the Twisted Hippo and the Maplewood, what they're doing. Ooh, the Maplewood's good. I really enjoy the Maplewood. I need to go back to Twisted Hippo. I did like the finger biscuits. Fucking cheese curds from Twisted Hippo. Oh my god. Really? They put little tiny peppers in it, too. Little peppers that you could eat. I don't even know if they are, but they're just... I mean, maybe that's what you do with peppers when you have them. But yeah, peppers that you can eat. Scotch peppers? Is that what they're called? I don't know. Are those... No, those are hot ones. Yeah, yeah, yeah. No, these are little tiny...
00:51:02
Speaker
red and green peppers.
00:51:05
Speaker
Neat, sounds really cute. Oh my God, I'm an idiot. I don't know what I'm talking about. We're gonna get off the cheese skirts and on. But anyway, give me, yeah, I wanna try that beer. I'm gonna find it, man. I'm gonna find it. Okay. You hear that, everybody? We're gonna find it. Kevin's gonna drink it with us and you will hear why I said that because you're gonna listen to me lose my mind over this beer, because it was very good. Very tasty, very delicious. So here's some more of all the French predecessors. And welcome back to another episode of After the Final Pour.
00:51:46
Speaker
It's like stranger things. I feel like we could use this and not get sued. What is this? It's French music, man. French don't know shit. I don't think anyone French is listening to the podcast. They might be, man.
00:52:11
Speaker
I love this song. All right. Sorry fade out
00:52:18
Speaker
OK, Brandon, and you know what? You need to do the intro to this, too. This is yours. This is your segment. This is your show. I'll host the regular show. You host the show. What a dick thing to say. Hey, man, I'll host the actual show. You host the thing that I cut and copy and paste into a show itself. We're good to help your co-host, you son of a bitch. We are.
00:52:46
Speaker
So this is after the final pour, and today we are cracking open a fiber nutter from Prairie Dogs. So fiber nutter is an imperial stout aged in bourbon barrels with wafers, the grammar on this is weird, in bourbon barrels with wafers with peanut butter, I guess marshmallow and cocoa nibs, 14% alcohol by volume and 12 fluid ounces.
00:53:13
Speaker
right off the bat smelling this. I say this a lot and I feel bad, but I say this a lot about bourbon barrel aged beers and those big heavy sweet stouts. Hot effing fudge. It does. I get a lot of chocolate off this and the oil sitting on top of this beer is amazing. I tell you the color except just looking into my soul. It's a dark abyss. That's what it looks like.
00:53:36
Speaker
It is hard to see any light through it whatsoever. Except for the very top where you can get like a reddish maroonish kind of tint from where it is at the miscus of the beer. This is like crazy dark, dude. Yeah, it is.
00:53:54
Speaker
Dude, look at this. Life does not penetrate this. It is in the light bulb and nothing is happening. If this was just an aroma or smell, I could smell all the time. This is what I would want to smell. It just smells like chocolate and vanilla. It should make this a cologne. It's like an alcoholic who works at a candy shop. That should be the name of it. Alcoholic Candy Man.
00:54:21
Speaker
I'm telling you, man, make it a cologne. Call it dyed me to spray. I'm going in. I'm going in for my first sip. Here we go. You fucking kidding me? Oh my god. That is ridiculous. Oh my god. Holy shit.
00:54:44
Speaker
I'm getting all of those flavors. 100%. But what's prominent to me, like in the back, like the wafer. Yes, it is like 100%. It's like, at first, I got to go in for that one. Wafer is lingering in my mouth right now. Hold on. Peanut butter coconut wafer.
00:55:10
Speaker
And then chocolate. Chocolate and wafers at the end. Is coconut in this? No. I'm wondering if the marshmallow is probably- Marshmallow, that's probably what I- Yeah. Holy shit.
00:55:23
Speaker
It is rich as hell, though. Oh my god. I feel like this is too much to drink. But I'll finish it. Well, yeah. This is the kind of thing I want to boil this down and make it a syrup and pour it all over my body. I mean, ice cream. Or pancakes. Do Bourbon County pancakes with This Is The Syrup. We should start on a cooking channel on YouTube. Be like, how to cook with beer, you dumbass.
00:55:50
Speaker
Or we could just do that when we're brewing. We can just say, hey, now come over to our cooking channel. I'll just make wings on a grill. Ooh, yeah, we got that, too. Ooh, that's what we should do. Make a sauce with. Well, Emil's got all that infected bourbon county. He wants to do a barbecue sauce with us. That'd be awesome. And I'm down for that. That would be a fun thing to post, too, once we get our YouTube channel going. I almost was going to text you, too. When I asked you what time you were coming, if you were going to say you were going to be here earlier, I was going to be like, dude, I'll just order up some smoked wings from Easy Street.
00:56:20
Speaker
You should have mentioned that. I would have came earlier. Dude, this might be... It's super rich. And if this is a great beer to try...
00:56:32
Speaker
at a beer fest. It's a 12 ounce bottle format. This would have been a great beer to split between four people. I'm not mad that I have to drink six ounces of this by any means. It's just super rich. That first sip, it's kind of like the perfect bite. There was a show. There was a show on ABC or Fox where it was the perfect bite. It was so pretentious where it was like, you have to get the perfect bite on one spoon or fork.
00:57:00
Speaker
and I've not your voted off the show why am I why are we ripping on the French for this uh post show I don't know I like them you said something you talked shit about the French I'm just saying that when I said it was a French song yeah um
00:57:14
Speaker
So the French didn't listen to the podcast. Oh, sorry. I took that as you hate the French. That was really good. This is this is really, really, really, really tasty. So actually, I picked this up at Fishman's. How recently? A couple of months ago when I got the the brew crew beer that was there.
00:57:36
Speaker
Well, we need to let them know. We need more. We need more of this. And who's this from? We didn't even say who it is, right? Prairie Dogs. Oh, yeah. We said Prairie. So Prairie Dogs, it's Prairie, Artisan, Ales. Yes. We should hit the microphone. Sorry. Editor's note. Editor's note. Tony hit the mic. Fucking the label cracks me up. It's like five finger puppets. Ten finger puppets.
00:58:06
Speaker
10 Lords of Leaping. Which is another very good beer from the brewery, I'm just saying. This might be... Now when you talk about pastry stout, this is clearly a pastry stout. How much was this bottle? 15 bucks? I think you made 10 maybe? That's a stupid steal. That is...
00:58:32
Speaker
I know I sound like I'm losing my shit over this beer, but I'm just, I'm really impressed with how much you can taste everything. I know, yeah, and I said coconut, but it, it was clearly a marshmallow, which they, I know they don't taste the same, but man, that's so good. I could drink that all day, early day, as the kids say. Do kids still say that all day, early day? No, we say it. It's just us now. We say when we're making fun of the kids.
00:58:57
Speaker
Kids don't say anything we say anymore. Man, thank you so much for sharing this. This is so delicious. This is totes radic.
00:59:05
Speaker
The kids still say that. Sick, bro. You know what? It's funny. We need to bring Kevin on for a pastry stout episode, just because you said tots were dick, because of what we did for naming or describing the beers with all the decades. Kevin is a huge fan of the pastry stouts. He brought over the, what was it, cup of s'mores from Maplewood. He got a crawler of that. What? Yeah, I almost died that night. I think I said that on the paleo episode. Awesome.
00:59:34
Speaker
It is so good. And now it's a cup of Oreos at Maplewood. It's like a double stuffed Oreo. What? S'mores. Not s'mores, but Imperial stuff. Anyway, thanks, man. That was delicious. You have any more to say about this? No, I mean, legit, if I can find more of this, I will. If anybody can find this, grab yourself a bottle, grab a friend or two, crack it open. Send it all to us. Send it to us, and we'll mention your name on the podcast.
01:00:03
Speaker
which is a big deal. Oh my God. I just want to get a PO box. Yeah. I really want more of this, but not now. You know what I mean? Like I, I mean, I'm going to finish this as I keep saying, but I, I just want when I want to have a big, like rich, sweet stout that just doesn't taste like beer.
Episode Reflections and Future Plans
01:00:24
Speaker
This is what I want to drink.
01:00:26
Speaker
This is a dessert beer. This is the definition of a dessert beer. Yes. And it's barrel aged. And it is amazing. So good. All right. Well, we fawned over this beer for quite enough. Yeah, we did. The music is going to take us out here, man. I can't even pronounce. Oh, it's La Femme. That's who this is.
01:01:00
Speaker
What's something like? Running down the metro. Yeah, it sounds like that. Space pants. Space pants. Did you ever see that episode of Space Pants? It's the best. I love that. All right. Thanks, everybody. This is part of a larger episode. But thanks for listening, as always.
01:01:42
Speaker
I don't know what that is. Oh. Black Jesus. It's good stuff. Cool. I'll check that out. We should watch the YouTube video. Before we go. Well, speaking of going, we're going to go. And that's it. That was our first After the Final Poor episode. We'll probably have some more in the future. We were trying to push this a little bit later out, but it worked out. Turns out after four or five episodes,
01:01:53
Speaker
Cheers! Cheers Brandon, I don't know if you're still recording. Cheers bro!
01:02:04
Speaker
We got enough of after the final pause. Maybe we'll ran in a little bit to make them a little shorter. Something, I don't know. Everything's a work in progress at this point. Yeah, it's fun. I like your show. It's fun. Thank you. And I appreciate you coming back for a second time to talk. I'll do it any time, even though I kind of don't know what I'm talking about.
01:02:22
Speaker
Everybody agrees all the emails we got like who is this guy? I thought you said it was the most listened to episode It still is how I people so fuck you because people are telling people like listen to this guy I'm motioning at you. So people know like But anyways, thanks for coming by and thanks for actually this is the first time I recorded in my house other than the intros and intros and
01:02:47
Speaker
editing. It's the first time I've recorded something as far as an episode goes in my house, other than the original ones also that Barry and I did, and other than all the others. Okay, we'll see you next time, guys. Thank you. For more alcohol, tobacco, and firearms, punk. Fuck.
01:03:18
Speaker
Music for this episode was provided by Fluid Minds. You can find all of their music at fluidmindsmusic.com. You can find them on Spotify and iTunes as well. Again, thank you everybody for listening to our show. This one was a little different, a little crazy. Brandon will be back on the next episode. I'd like to thank Kevin Goggin again for coming back in and doing this show. We'll continue to keep doing these after the final pours.
01:03:43
Speaker
Like I said, we'll rain it in a little bit more and it'll be a little more constructive than what we did. But thanks again guys. If you like us, be sure to give a rating and a comment. And yeah, that'll keep us alive. Cheers.