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Episode 16 - Halloween Show (feat. Clark Fetridge)
119 Plays6 years ago
On this episode we welcome Clark "the firing man" Fetridge back on to discuss some Halloween themed beers including our own sweet stout "Almond Joy" and various other craft beers.
Music on this episode was provided by:
Fluid Minds
You can find all of their music streaming on Spotify, iTunes and anywhere else music streams.
Happy Halloween!
Recommended
Transcript
Introduction and Platforms
00:00:02
Speaker
You're listening to the 212 Round Table Podcast. You can find us on SoundCloud, Spotify, Google Play, and Google Podcast, as well as Apple Podcast. Be sure to leave a review and subscribe. You can also find the Brew Club at 212.beer. That's the number 2, the word 12, .beer. You can also find us on Facebook, Twitter, and Instagram by searching 212 Brew Club. Now on to the show.
00:00:38
Speaker
Yeah, I don't think we're doing anything before. I don't think we're doing anything before. I don't think we're doing anything before. I don't think we're doing anything before. I don't think we're doing anything before. I don't think we're doing anything before. I don't think we're doing anything
00:00:55
Speaker
Anyways, welcome to a new episode of the 212 Roundtable.
Spooky Halloween Episode Begins
00:01:00
Speaker
This is our special spooky Halloween episode. Spooky as we can make it. Spooky as we can make it the week of Halloween. I am Tony Gollick. And I am Brandon Winning Journey. And we have a stupid guest with us today. A stupid guest who is so full of himself thinks that the episodes are about him. Mark Detridge. That's me, Mark Detridge, otherwise known as... The Firing Guy!
00:01:04
Speaker
before.
00:01:23
Speaker
That's right. That's right. Who am I? Clark Fetridge. Welcome back, Clark. Clark was on the New England IPA episode, right? That's the only episode you've been on. That's the only one I've been invited to. That's not true. Actually, I've asked you a couple times if you were available. That's a good point.
00:01:41
Speaker
I've got this going on. My mistake. I am so mad at you. I mean, it's also how many times they're going to repeat a guest. We've got to make you special. Yeah, exactly. Everyone's excited. We're a special man. Well, as I said, Tony mentioned he spent about 45 minutes of the last episode talking about me, about five minutes talking to your wonderful guest, Afro Beer Chick. So I figured I might as well come on. Yeah, thanks. Well, I'm glad that's how you dissected that episode. That's what you took away from it, that was about you and our guest. That's correct.
Halloween Beers Discussion
00:02:09
Speaker
Anyway, tonight we're talking about Halloween beers. Insert thunder sound there. I'm a kid crying upstairs. Oh no, we'll see if that picks it up. And with that, we have a couple of beers. The first beer that we have sitting in front of us is the Almond Joy beer that we talked about in the last episode that Brandon and I brewed. It's a sweet stout.
00:02:33
Speaker
We added almond to it, unsweetened almond. So stupid. Unsweetened coconut to it. And I had a different method of doing it, which we'll get into in a second. But we also have what it looks like.
00:02:47
Speaker
Or maybe five other beers, but there's single servings here. Except for the two big guys. That's right, we've got two bigger ones. Boy, that fireplace was really warming up in here. This is nice. I can turn it down. No, no, that's fine. Let's sweat out the alcohol. I like my pumpkin beers. Sweaty? Sweaty and warm. So I'm going to throw this out here right away that, at least in Chicago, at least this time of year, normally,
00:03:13
Speaker
there is a plethora of pumpkin beers and for the first time in maybe six years or so, six or seven years, there was not a plethora of pumpkin beers. It was almost scarce. Did you guys encounter that?
00:03:29
Speaker
Yeah, well, cause we tried to do an episode a while ago about pumpkin beers and same thing. Tony went to the store, didn't see anything. I didn't really see anything. I saw, I think today I saw like a pumpkin cider and I was almost like, Oh, but I was like, I don't want to do pumpkin cider, but still.
00:03:45
Speaker
like there's no like like isn't warlock a pumpkin bear yeah warlock warlock is so they didn't see that at all anywhere i didn't see pumpkin anywhere either yeah he used to see it at the beginning of august well the problem is i think that's i think that's the problem is they they do this big release and it comes out now end of july beginning of august and that's the only time they release it yeah nobody wants pumpkin beer but like
Holiday Beers Debate
00:04:08
Speaker
Nobody wants pumpkin beer in July. And also Goose Island I just saw, which I almost bought, they just released their Christmas IPA. When we're recording this, it is October 29th. I'm not interested in a Christmas themed beer just yet. I don't understand why.
00:04:25
Speaker
everybody feels such a need, whether it's beer or decorations or whatever, why there's such a need to want to rush into holidays. And I know everybody kind of complains about it, but it really doesn't make any sense to me. Like, Oktoberfest beers? Sure, I'll start seeing those in August. I'm fine with that, because they're still loggers.
00:04:44
Speaker
as we learned for an episode that we didn't uh but we did the october fest it's the dunkelweisen episode i have yet to release ooh with special guests we can't tell you yet um but those like things like that that's fine but the pumpkin beers coming out early i think is is a bad idea nobody wants pumpkin beers in august yeah because it's terrible for people that want to do timely podcasts exactly thanks a lot that's the problem no think about the podcast
00:05:10
Speaker
No, and I think that's what that's what drives me nuts though is like it's July. It's like Southern Deer, pumpkin, all this stuff. And it was like, okay, great. And then you'd think it would last through the season, but yeah, there's, and there was, I feel like they're only brewing smoke. Sorry, I didn't mean to cut you off, but I feel like they're only brewing small batches now and like kind of pushing it out for people to stock up for the season. But it's like.
00:05:35
Speaker
Some people's heads are not in there. Yeah, I'm not thinking about pumpkin beers in July or August. No. No, soak up the last bit of summer beers while you can. Yeah, I like that. Soak up the last... No, that sounds like that should be a part of when summer beers are... When it's August and you're trying to get rid of all the summer beers, soak up that bit of summer with these beers. Perfect. Clark.
00:05:58
Speaker
Good tagline if we ever remember anything. It's good. It'll be like a Sam Anna's commercial. Anyway, so we're drinking Almond Joy, which is a sweet stout that we made with a bunch of lactose.
Almond Joy Beer Tasting
00:06:11
Speaker
pound of unsweetened 100% baker's cocoa and then I took, I don't know, about eight ounces of unsweetened coconut and soaked it in rum and made a tincture for about two weeks. Then dumped all of that into, well, actually I poured it through a cheesecloth so I could squeeze out all of the liquid goodness from the coconut and then dumped that into the keg and then keg this bad boy up. What do you guys think of it?
00:06:41
Speaker
I'm glad I'm drinking it again. I had it at your Halloween party the other night. And I think I like it a lot better having warmed up a tiny bit. I'm getting more of everything now. Definitely more of the chocolate now, for sure. Yeah, I felt like I was missing the chocolate and I had a whole lot of coconut. Actually, I feel like the coconut is starting to really
00:06:59
Speaker
kick. Yeah really open up like not suntan lotion coconut. No but it's still more and I said this when I tried it literally right before the party we had we I tried a little bit of it and it it's that almond joy flavor. Yeah. Like that same kind of coconut flavor you'd get in almond joy you're getting from here so. Yeah and I didn't mean to cut you off I'm almost glad. It's two times you apologize I appreciate that. I'm almost glad.
00:07:26
Speaker
I don't know if I'm glad or not. But we had talked about putting the coconut into a micron filter and dropping that in. Oh yeah. But I'm glad we didn't because I think it might have just blown this whole thing out. What would that have changed? So did you throw the actual coconut in?
00:07:43
Speaker
No, all this was was just basically the tincture. So what I did was... You put the liquid in. Yeah, the liquid, which is just basically the rum and the coconut. Oh, I see. That was extra. Yeah, so if we would have done that, we would have thrown the tincture in and put the coconut into a micron filter and then drop that into the keg. Got to let that sit in there while we were serving. So that would have just been like whole... We might have hit the suntan lotion. You might have had some floaties in there. Yeah, actually. Well, no, not with the... Well, I mean, a little bit, but I don't think anyone would have... I don't think it would have been like... No, they wouldn't have gotten through that. I mean, it's a...
00:08:11
Speaker
You get a good micron filter. It's coconut is those shreds would not go through there. I don't know how good your micron filters man. Okay Yeah, I was really happy this came out to I think 7% was the final gravity yeah, the final ABV on this and I forget where it started but this ends at like
00:08:34
Speaker
1.023 because of how much lactose is in there and unfermentable sugars. So that's where we get that body and sweetness. And what I did find out is that I might be slightly lactose intolerant as I was walking around my house that evening talking about how gassy I felt after drinking a whole bunch of this. So I haven't really gone back to this beer since Saturday, so I'm just gonna
00:08:56
Speaker
Okay, I'm gonna scooch over this way. If I get gassy, you guys will know. Oh, there we go. The power generator is starting up. Is that what you call it? That's the power up machine that we did find out during the winter months you can hear when we're this close. So, Tony, do you like almond joy candy?
00:09:16
Speaker
I'm more of a mounds guy. No, I'm joking. I like both of them. That was the other thing that I thought it was going to... This should probably be called mounds because there's no almond in it at all. That's the difference. But I use Maris Otter and whatever. I haven't really used Maris Otter before.
00:09:34
Speaker
What I was trying to find was a grain that would impart a nuttier flavor and the power generator shut down. A grain that would impart more of a nutty flavor and Maris Otter when used in large amounts does do that. So that's what the base malt for this beer actually was.
00:09:56
Speaker
So are you an Almond Joy fan? Not really, actually. But I like
Mixing Drinks: Cider Ball
00:10:00
Speaker
this beer a lot. My wife is a huge Almond Joy fan. Last time you were on this show. Your wife was also a fan of Brandon Sider with the Fireball shot at the bottom. That's right. Glad we came up with that idea.
00:10:11
Speaker
Delicious. That was really good. That was a great idea. A dangerous idea. Well yeah, because it was a basic cider. So originally the plan was to... I was gonna do a tincture of cinnamon and some brown sugar bourbon and then we were gonna drop... I was gonna use the micron filter to drop the cinnamon sticks and everything else in.
00:10:31
Speaker
Um, you know, but life happened and I didn't get, I just completely forgot. So, but I came up with the idea and we had kind of tossed it around ahead of time. We're like, Oh, just throw some fireball in there. And then like, we, I came over before the party and we tested it. We did like a half shot and we're like, it's okay. Then we did a full shot and we're like, Oh, that's a lot better. Yeah. Yeah. So for all you kids out there,
00:10:56
Speaker
By kids, I mean anybody 21 and over. If you make a hard cider, or if you have a hard cider, and you want to add a cinnamon flavor to it, and you have some fireball lying around, or if you like fireball, you just want to mix things up. Just take one shot, pour it in your pint glass, and then top it off with a cider, and you get a nice cinnamon brown, or a cinnamon cider out there. There's got to be a name for that. What do you call it? What do you guys have a name? Nothing?
00:11:23
Speaker
Cider ball. Yeah! Wow. Right off the cuff. I don't know if that seemed like a fake response. Yeah, yeah. Even more so now. I really like it, guys. OK, that's Willow Mobile though. Thank you. Thank you. All right, this podcast is over. Why is this guy here? Moving along. So overall, I like this beard. I don't know if I like it more than
00:11:50
Speaker
We were originally also going to do a Reese's Peanut Butter Cup. That was my question. Oh yeah, we did not do that. So we ran out of time. Well, no, no, no. But like, so we had talked about. Jeez, man. Just clink that glass a little bit louder. I'm doing exactly what you do every show. I'm just trying to add that. Originally, we had talked about, Tony, you got a whole pint glass right there, too. That's for the next beer. Originally, we had talked about doing the Almond Joy beer, but making it higher ABV.
00:12:20
Speaker
And then we were going to do second runnings and take that and put that into like the Reese's Pieces beer. And like the numbers would have worked out, but the grain bill would have you basically you're doubling your grain bill. Um, we would have had a really big on enjoy beer.
00:12:36
Speaker
Yeah. And I think the flavor on this would be, well, it definitely would be completely different. Yeah. And it would have been a lot stronger. Uh, cause it, weren't we looking originally at like a 10% beer? Yes. Then we ended up, like I said, I think it's between seven or eight. I'm not really sure.
00:12:51
Speaker
Yeah but I mean that's fine. It's still like this is better than like a 10% beer so I mean I'm not saying better but like it's better to be able to drink this and not be a 10% beer. Not be done. I think everybody did a good job drinking it too. I didn't I haven't checked the keg. I normally check my kegs after an event like that but I haven't and I'm pretty sure
00:13:15
Speaker
that it is because also when i went to transfer it it was only about actually the abv might be higher now i think about it because when it was done fermenting we
Future Brewing Experiments
00:13:26
Speaker
ended up with about
00:13:28
Speaker
maybe four gallons because of how much had dropped during, like how much true was the bottom of the, cause I remember being like, this looks like it stopped going. And just like the Count Chocolate beer, there was a whole bunch of stuff at the bottom. And I think a lot of that comes from the,
00:13:47
Speaker
baking powder, or not, baker's chocolate. I put baking powder right here. It's like my flour in here. That's a throwback to the New England IP episode. If you guys haven't listened to that one, listen to it. We got special guest Clark, Emil, Eric, we're all on there talking about it. What's wrong with your brain? There will be 78 more throwbacks. Listen for all of them. If you can point them all out, you win a prize, a free sticker. We've got plenty. Soon to be upgraded. Yeah, look for the new stickers in 2020.
00:14:18
Speaker
Anyway, so yeah, like Brandon was saying, we're going to do the partigal and make it a peanut butter beer. But you know what? Now I've got something to look forward to for next year. Next year, I think we can go the route of candy again and do the Reese's Peanut Butter Cup. And we've got a year now to think about what else is good. A candy corn beer.
00:14:42
Speaker
with peanuts though. Yes, which I learned from Ron. Mixing candy corn and peanuts is like just eating straight up and you'll get it. It's so good. Brandon, you're missing out on it. We'll brew it. I don't know. We'll win awards. Nope. Well, I don't know. Old Irving's Swedish Fish Beer was really good. And that was from the homebrew competition. Does that where that came from? Yeah.
00:15:03
Speaker
It was so good. So anyway, so we went to the Alden Joy Beer. We did not make a Reese's Pieces beer. Anyways. We decided we were going to do the candy can of beer. So as we were kind of going through this and kind of figuring out what we were going to do. That water is not for you. Why is he drinking vodka?
00:15:20
Speaker
I don't know. Yeah. So as we were going through kind of figuring this out, like we kind of found some other beers that we want to do in the future. Oh, yes. Yeah. And that's a great, great segue for future beers because I think this experiment and last year's serial experiment
00:15:38
Speaker
kind of gives us, I don't know, more confidence in trying those weird beers. Did you mention, we talked about it so much, I don't know, did you mention that in the last episode of what you wanted to do? No, we just talked with Stephanie about it. Tell them your idea. Yeah, so we're gonna do, so with Fannies, Fannies who has now relocated to 4042. Who's now re-closed? No, no. Well, they closed and reopened to 4042 North Milwaukee Avenue. We're actually going to do... That's our first guest ever.
00:16:11
Speaker
You didn't apologize for cutting me off. Anyways. I apologize for him. Thanks, Mark. Mark? What we want to do is I got a stout recipe. Actually, I found a recipe for somebody that threw in like
00:16:29
Speaker
12 cinnamon rolls. Right into the mash, right? Yeah, right into the mash. And I was like, okay, whatever. But it's a decent base recipe for a stout. So I think we're going to try to replicate that. And then we're going to contact our friend's friend at Fanny's. One of the bakers, they're our friends. Yeah. And have them make, we're going to get 12 cinnamon rolls and we're
00:16:53
Speaker
But their cinnamon rolls are huge. Frosting and everything else. So you are not the first person to ask them. Tony was like, are we going to use the frosting? I was like, fuck yeah, we're going to use the frosting. Let's do it. And it all goes in, because that's just residual sugar. But what we'll probably have to do in the. There's so much butter in this.
00:17:11
Speaker
Yeah, so we'll probably have to do a tincture too of like vanilla bean or whatever like and add that in just to kick that flavor up because because really in the mash, it's all just pulling out the sugar, you'll get some of the cinnamon some of the like vanilla but not enough to like carry through through the entire beer. So yeah, I think the best use 100 cinnamon rolls and you probably still wouldn't get as much I think with 100 we might
00:17:44
Speaker
You know, since we're not really brewing this for anything other than just for ourselves and since winter in Chicago is so long, whenever this is done, it'll be done. But having a big imperial stout and letting it finish fermenting and taste it along the way and figure out, oh, it might need more of this, needs more of this.
Continued Beer Tasting
00:18:00
Speaker
We can kind of just add it as we go along. Clark, by the way, you're more than welcome to be a part of this brew if you'd like. I'm in unless I can't make it.
00:18:00
Speaker
Alright, so let's change the order to a hundred and seven rules.
00:18:09
Speaker
But I would ask if I am there, order 105 cinnamon rolls. So we can eat them? So five of them can be eaten. I agree. Actually with the 12 cinnamon rolls, there's three of us. If we're getting 12 cinnamon rolls, I think we need to get 15 so we can at least eat one while we're doing it. It would be stupid otherwise. You guys do quality control. I agree. Let's move on to another beer, yeah?
00:18:30
Speaker
Well, you know, it's dealer's choice. That's the new rule here. When there's a guest, the dealer chooses the dealer. The guest chooses... I'd like to start with, I think, what was my first pumpkin beer? The Blue Moon. Ah, yes. Which is sort of a...
00:18:44
Speaker
Joking the industry now, Blue Moon, if you will. We might as well. Do we need a bottle opener? All we need is an opener. Wait, unless it's a twist off. It is, it is a twist off. Clark, you and I have a history with Blue Moon beers. We do. You and I, when we first started, we were working together.
00:19:08
Speaker
I don't remember what it was. You had a Blue Moon mix 12 pack and I came over for something. I mean it was like a Brudet. You and I were brewing beer. And I forget the one. Wow Brandon was more conservative so we can all just you know. Oh he's fine. Geez man. Brandon went with the big board in case everybody wanted to know when I was judging him on imp. Also Clark's peeing in everybody's cups.
00:19:33
Speaker
Uh, I forget the one that you... The Ochada? No, it wasn't the Ochada. The first one that we had, the first one that you gave me, I'm like, hmm, this tastes like wet dog. I don't like this. No, that was not Blue Moon. It was Blue Moon's... What's the word for it? Oh, yeah. Like secondary, like Shiner or something? No, not Shiner. They call it, yeah, but they did call it something else. Awful. Oh, it was, and it smelled like wet dog. It was not good. But we did come together on the Blue Moon Ochada, which is...
00:19:59
Speaker
I don't think I've ever had this. By the way, Blue Moon horchata, when you see it, buy it, you won't regret it. It's a nice, light, flavorful horchata beer. Yeah, so what I was just looking at, I wanted to see what it was. It's a pumpkin wheat. Pumpkin wheat. I didn't even notice.
00:20:20
Speaker
It smells awesome. It smells like pumpkin spice. And I think wheat is, man, that just kind of just tastes like I'm drinking pumpkin spice tincture. Like I don't really get anything else. Well, honestly, that's sort of what I want in a pumpkin beer. I want to be not necessarily hit in the face with everything, but I want to know that it's definitely pumpkin. Yeah. And the spice is for pumpkin spice. I'll tell you this, the second sip though, it tastes more like beer.
00:20:46
Speaker
Like it doesn't fade away, but it's like that, that first initial taste is kind of sweet and like, Oh, holy cow. There's all those, those pumpkins, those pumpkin pie spices. And then the second tastes like, Oh, it's like beer and the lingering taste in my mouth is definitely.
00:21:02
Speaker
allspice, clove, cinnamon, it's salad, I mean. I have nothing, I'm gonna be honest, I have nothing against Blue Moon. No, no, I think my- I think Blue Moon's actually okay. I haven't had Blue Moon in years. Yeah, Blue Moon is definitely decent, but my big thing was like,
00:21:21
Speaker
So I think now, when I look at pumpkin beers, I try to eliminate the whole, it's pumpkin spice type thing. But you get all that, and I think that's kind of the go-to with everybody is just fill it with the spice. So you gotta wonder, is there actual pumpkin in there or is it just the spice? This is a conversation I've had with a few people in home brewers when they're like, I want my pumpkin beer to have pumpkin in it.
00:21:48
Speaker
I don't understand that. You don't understand wanting pumpkin in it? Yeah. Like, I mean, I get it, but it's such a mess. And so you actually speak to this. I think it's such a mess and it's such a hassle. And that like tasting pumpkin, pumpkin just kind of tastes like nothing.
00:22:08
Speaker
I mean, there's a taste to it, but there's not a lot to it. So I'm just kind of wondering what's the actual point of having pumpkin in the beer? I think it's just, at least for me, it's just knowing that actual pumpkin's in there. Other than that, probably not much. But I think my pumpkin beer that I've brewed a number of times is one of my best beers. Your pumpkin beer is very good. I think it's changed over the years a little bit. You know, I upped the spices just because that's what I like in a pumpkin beer. But I started putting pumpkin in the mash.
00:22:37
Speaker
for my all grain recipes. I started roasting the can, I get a couple cans of the pumpkin and I roast it with the spices in it, so that kind of pulls out some of the sugars and makes it a little bit more interesting. I don't know if it actually makes any damn difference when the beer's done, but I really liked how it turned out. Mr. Rumpkin's Pumpkin Ale. Find it on Untapped. The X-rated version is called Mr. Rumpkin Gets a Blumpkin Pale Ale. Don't Google that.
00:23:07
Speaker
Oh, Mark. You know what's funny? I was talking about it's such a mess, and I've never actually used pumpkin. My thought is that it's such a mess in the mash. I remember you telling me that before I used that, and I had no problems. I think maybe I don't use a ton, so it's just... I think it's maybe something that I read that it's just kind of like it clogs up your mash ton. It's kind of pain in the ass. I was worried about that. I mean, it seems like it would be a pain in the ass. Speaking of pain in the ass. I mean, I get why they do just the spices, so...
00:23:35
Speaker
For me it was easy when I did both, I did my regular pumpkin ale, which was Any Questions, my David S. Pumpkins inspired beer, and then I did the, oh crap, what did I do? You did a stop, didn't you? Yeah, I thought I had a name for it. Oh, Pumpkin Slayer, the Doom Slayer version, when we did our Doom Slayer beer, which is not a Greenbush beer.
00:23:56
Speaker
We called it Doom Slayer based on the video game Doom and we had a stout and so what I did with that, with the pumpkin stout, which actually I think the first one I just called like Jacko Stout or something like that, I was inspired by Southern Tears Warlock. I'm also just going to point out how
00:24:14
Speaker
Brandon, you've been so super sleuth about all the things that you're doing. Brandon's been moving around with that painting he just did. The painting he just did was amazing. Beautiful. He's unplugging things. He's great. I'm plugging things. Brandon's probably the best producer ever.
Old Pumpkin Beer Tasting
00:24:31
Speaker
But anyways, so when I had Warlock, I was like a pumpkin stout would be great.
00:24:36
Speaker
And all I did was just take the doomslayer recipe and add, I think, I looked up how to spice, make a pumpkin spice beer. So I added the nutmeg, cinnamon, and allspice to it. I think the next time what I'd like to do, I almost thought about asking you guys tonight if we were to do it, was that we should have done the pumpkin spice bourbon county.
00:25:00
Speaker
Which, yeah, which we don't really need a French press, just pour a little bit of glass, mix it in there, and then top it off and just do that. You have to be careful, I oversinimined mine the other night, and that was a big mistake. Now, not getting ahead of ourselves. Brayden, you saw my text message last night? My idea for you. Yes, I did.
00:25:21
Speaker
Brandon was just, after I gave him comments for being such a great producer, he just looked off in the distance. Nope, I saw it. Yeah, so. I did not. We have an idea, you did not get the text, so. I have a, I have an idea. Brandon has an idea because we're both, we're going to Prop Day, which Clark, we're hoping you're ending up at Prop Day as well. Fingers crossed. Submitted a letter. That we might, we might, this isn't set in stone, but try and do,
00:25:49
Speaker
three of this year's variants French Press or mix it before we go and have it on prop day and see how close we might get. Is that like poor man's prop? Mm-hmm. Poor man's prop day. Cool. Which poor man's prop. We have yet to do the French Press episode which
00:26:06
Speaker
uh Eric we said you know Eric and Emil wanted to be on that we wanted you on that and I think we even said we should have Shalana on that as well. There's a lot of people who uh I think it would be fun to have on that episode but I don't know if we could do it here at your house I think we'd have to find a bigger space and Brandon's making a face right now he just opened up a very old
00:26:28
Speaker
Pumpkin beer. And that's a no. I'm not going to serve it to us. Brandon don't dump that because during the break I need to try that. I don't even care how bad it is. Oh boy. Put it down. It's very clear. It's not deadly. Tell the kids what you're drinking. Oh so this is a pumpkin smasher from Big Muddy Brewing out of Murfreesboro, Illinois. Now that beer is supposed to be a very good pumpkin beer.
00:26:56
Speaker
Yeah, probably 10 years ago when it was brewed. Is there a day down there? Nobody knows. Brandon's been holding onto this beer for quite some time. Yeah, not for any particular reason. It's just the fact that it's been sitting in my cellar. But... The color is great from what I can see over here. It's actually not as terrible as you would think a beer that old would be.
00:27:21
Speaker
minus the dust falling off the bottle. But it does not taste like a pumpkin beer. Just literally all of the flavors of pumpkin like kind of go together.
00:27:37
Speaker
The smell, I don't know. The smell, I don't know. It's not good. It is not good. But it is not terrible. No, I see where you went with your first reaction. At first, you're going, hmm. But then you kind of, it smooths out. Yeah. It's a little pumpkin-y in there. Yeah, it's a little bit, but not great. It looks like. This tastes like a bad attempt at home brewed pumpkin beer.
00:28:06
Speaker
Again, so this is this is not years old. Yes. Yes, and this is I'm I'm assuming that pumpkin smasher like I said, I think I was I looked up
00:28:15
Speaker
Pumpkin beers and like top for 2019. I could be wrong, but I thought that this was actually on there because I think they, I believe they still make this. I'm sure they do. But you should not have aged this, Brandon. It does not taste good like this. No, I didn't intend to. I forgot about it and it sat there forever. Kids, as mentioned before, what I believe in is not aging beers unless it's Berman County or
00:28:43
Speaker
Revolution's Deepwood Series beers. Oh, interesting. That was a quick note. I drank this in 2014. What? I'm not sure if it's the same year. I gave it a 2.5, which is pretty bad. Geez. Pretty low. Yeah. You're pretty generous. What'd you give, Gatecrasher?
00:28:59
Speaker
A 5.0. Yeah. It's a good English IPA. Ever. It is a really good beer. Six years ago. But yeah, I'm going to not finish this one, to be honest. Put that over there. It's rude. Thanks for opening it, though. I appreciate it. Appreciate you sharing. No beer goes bad. Yeah.
Musical Intermission
00:29:16
Speaker
I don't know if that does. We're on time right now, Brando. Probably not close to a break time. But I'm interested. We're in about 12 minutes. No.
00:29:27
Speaker
No, 30. Yeah, that's what I thought. All right. You guys want to take a break?
00:29:34
Speaker
I'm assuming Tony wants to take a break. You guys run the show. You tell me what to do and I'll just do it. I'm just touring outside so I know if you guys are interested in taking a break. We'll just stop for a little bit. Whatever, man. I've got some new music from somebody. Actually, I don't know. I don't know. Next week, I know for sure who our music is. Actually, you know what? I do know the music. It's Fluid Minds. There's a Fluid Mind song that I think is perfect for this spooky Halloween theme. Producer Brandon is now... You know what? You're gonna have a different name while you're a producer. What do you want? What name do you want?
00:30:02
Speaker
Spinderella. Tick Big Well. Producer Tick Big Well is smashing his head against the sound board because he wants me to wrap it up. Here's a Fluid Mind song. Thanks for listening. Happy Halloween. Oh, you're assuming I'm pressing stop. Well, I'll take another sip then of this crappy beer.
00:30:37
Speaker
Is it better to be free or asleep? I still can't tell which jumps I've made It's life being sliced down the middle
00:31:04
Speaker
Following a trail of your own but to an early grave Keep on digging till I find some sleep in the bed that I've made Mmm, mmm, mmm, mmm
00:31:57
Speaker
Do we really choose? Or is it captivity? Could we handle the shadows? When eyes don't see thoughts, pull the muscle The weight is too heavy, yeah Follow in the trail
00:32:26
Speaker
Of your own love to an early grave Keep on digging through thoughts of sleep
00:33:13
Speaker
Follow in the trap of your own love to another grave Keep on digging to find some sleep in the bed that I made
00:34:20
Speaker
What's his name? Everything's fine. Tick. Tick Big Well. Tick Big Well. Tick Big Well. Are we back? The producer is shaking his head. Yes. Tick Big Well has poured us... Tick Big Well has poured us shots.
00:34:36
Speaker
And nothing says... Tick Bigwell does. Brandon is here as well. But yeah, so I poured some shots. A couple of shots of Buffalo Trace. That's gonna be a good edit. Yeah, because nothing says Halloween like a shadow bourbon. Here, here. Cheers, guys. Cheers. You're pretty... Excuse me.
00:35:06
Speaker
for beer number three. Which, again, no, no, it's still up to you. You're choosing it. You're here. Yeah, we already drink the shitty beer, so. Yeah, well, I mean. Should we continue on with the pumpkins that keep in the same family? Actually, I think we should. Let's do the element. I'm gonna call it for you. And I'm calling that because I picked out, while I was on the hunt today for pumpkin beers for this episode,
00:35:30
Speaker
As we said, a lot of places did not have pumpkin beers, but Clark was able to find some. Brandon had one that we just tried before the break, and now I, since we're going on the theme of, I almost poured it in the shot glass, of Halloween beers, I chose this one because it is Soul Man from Aleman. It's a salted caramel brown ale.
00:35:56
Speaker
I chose this as calling it a Halloween type beer as it is. There's some candy involved. Yeah. It's a brown ale. Brown ales, at least here in the states of the United, come out around this time, you know, the fall time, which a brown ale I feel like is perfect. And this is seven
00:36:15
Speaker
0.2%. Man, you're just going crazy with those pores, man. I'm gonna start pointing. I don't know what's going on. I figured I'd just... You're doing great. You're doing great. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick. Tick.
00:36:32
Speaker
This is a 7.2% beer. Actually, Clark, you're reading the can. Why don't you read some of the good stuff? Here we go. Soul Man, salted caramel brown ale. Coming into this world, shot from a cannon full of super bad. Soul Man was born from the lavish coffin of experimental partigile. Ooh, hey, there we go. Brew.
00:36:51
Speaker
Does anyone know what that is? Partigo? Yeah. That's what we were talking about when you take all the first runnings from a beer. Got it. And you make a beer from that. And then the second runnings is less sugar. Interesting. And so it's a lighter beer. In the same way that the words aren't nearly as important as how you sing them, handmade salted caramel adds the boogie hoogie and the Marvin Gaye to our take on the classic American brown ale.
00:37:19
Speaker
Yeah, so shout out to my guys, Nate, Jim, and Brad. I think they got some other folks there, Josh too, but Nate, Jim, and Brad are my main go-tos. They're the ones that did the wedding beer. Yeah, so you can see here on the wall, it says Aleman, wedding juror, wedding beer. We had the chance to, or the opportunity to go there and brew this Brandon's wedding beer, which is a lot of fun. That was a good day.
00:37:48
Speaker
That was the one that ended up too strong or stronger? Yes, definitely stronger. Definitely strong, crazy hop presence. It was almost like, you know what, now looking back at it, it kind of reminds me of 120 minutes from Dogfish Head as far as the strength and the hopping. Yeah, so the hopping, so what I think was the difference was, so I went there a couple of times through the whole brewing process and like,
00:38:15
Speaker
Well, say I was meeting, I think meeting up with Nate and he was like, oh yeah, we're going to aerate this beer. So what they would do is in there, the kegs would sit and they would just literally put in a line for CO2 and just aerate it and just let it just spin and spin and spin, pull it out. And a couple of days later, boom, do it again, aerate and spin. So that hop flavor just got so prominent in there. And again,
00:38:43
Speaker
So I knew like replicating the original like shaggy tail that we had done was going to be a little bit different in there But god the hot profile was just so much more prominent. It was intense. Yeah, it was it was good But it did take us a we did not finish at the wedding a keg of it ended up at my house where we Continued to drink it for a couple more weeks. Yeah, we ended up with like two extra kegs. Oh, that's right. Yeah
00:39:07
Speaker
We brought 15 gallons there. I think we only went through five. Yeah, it was black going up. And it's funny because the wedding venue was like, oh yeah, you went through like two of them. And I came back. I was like, we'll give you the extras. I'm like, here you go. I was like.
00:39:21
Speaker
That second one is full. This one's full and that one is full. You guys only went through one, liars. And then three days later, I had a pinch of egg nerve. Let's focus on this beer real quick though. This Soul Man is delicious. The first thing I tasted was caramel. Yes. That was like, I don't really get saltiness at all. It's not a very
00:39:44
Speaker
big beer for a big 7.2. It doesn't like punch me in the face. Like this does not come off as a 7.2 beer, but it's definitely a fall beer. Like even the smell of the beer is like, I want to say I always, like I've said this, I think it says in the very first episode, I suck with descriptors for the most part. I'm trying to get better at that as we do a show that's about talking about beer, but there's almost like this.
00:40:11
Speaker
Molasses metal smell. That's good. I'm trying to come up with a way to describe mine. It's not smelling and tasting. It's not metal in a bad way. It's not like oxidation. It's not like dog. But there's like a molasses brown sugar smell. I think maybe just with the CO2, maybe the CO2.
00:40:31
Speaker
is where, sorry, excuse me, is where maybe I get that like, quote unquote, metal thing. But I taste caramel, I don't get a lot of salt, but man, this is... Yeah, if there's such a thing as toasted or toasty caramel. Yeah, but then, and then again, like, how much of caramel do you eat that is salted caramel or whatever? Sure. But again, you would have to have a shit ton of salt in there to get salted caramel. And again, like that would, I think that would just kill the beers. Yeah, I think there's probably, actually that'd be a nice question to ask these guys one day.
00:41:00
Speaker
to have them on the podcast about this because I think, I'm assuming there's probably some salt in there. I'm just not getting any of it. But it would be nice to have just like a little more, if there is some, I would like a little bit more because if it's called the salted caramel. Well, the good question would be like, how do you get the caramel in there? Yeah, for sure. And if they're doing that with straight up caramel,
00:41:24
Speaker
Is it salted caramel, or is it just regular caramel? Sure. And they're just calling it salted caramel? I would think that there's no adjuncts in this and that. They're getting that caramel-y-ness from grains. Yeah, and I'm not saying it's not a bad beer. This is awesome, actually. No, it's really good. And I'm glad I saw it, because really, once I take a sip and I breathe out through the old nose holes, it's like I took a, like I just finished having a Werther's.
00:41:53
Speaker
Yeah, a little bit. Like that caramel. Not as intense, but you can get the idea. It's kind of a hint of that.
00:42:02
Speaker
It's really good. I like that. I would definitely make this a fall Halloween beer. Good for all the trick-or-treaters. Yeah, I don't know if that was the intention, but it works. Any idea when this was brewed? Or what type? I mean, is this out now? Yes, I believe it's out now from what I was looking online. I saw it being checked in as long as, or as far back as, September. Assuming not last month. So, yeah, I would assume it's in the fall.
00:42:32
Speaker
Um, I, the sticker on top did say 10 19 or a 10. Yeah. 10 0 8 19. So I'm not sure if that was when they did it cause there's no, uh, print on the can or anything, but the orange sticker on top of the six pack holder did have a 10, uh,
00:42:51
Speaker
Yeah, but the stuff what they do they're pretty like they brew it they can it and out the door it goes Yeah, so I don't know and then and to their credit. I don't really see old ailments sitting around I always know but I know they have like their kind like regular releases and I don't know why I'm sorry. I'm in I should really make you guys more of an at-home beer that I have my fridge because I still have yet to have a beer that I don't I
00:43:20
Speaker
like from them. They had something else too. There was a fruited one that I didn't recognize. It was a purple can. All their cans are similar, but the art was purple. So I'm not sure what that was. Maybe like a Blackberry IPA or something.
00:43:37
Speaker
It looks like Tiff. It looks like Tiff. It looks like Tick. Our producer, Tick Big Well, is looking it up while Brandon is finishing. They don't have a tap room, do they? Not yet. I say not yet because I hope that Wednesday will. Is it coming soon? No. I know they've talked about it. Their facility is super cool. It was a lot of fun to brew there. Were they located? They are... Nobody knows. A secret location?
00:44:02
Speaker
They're near, I know they're near Milwaukee in Addison. Oh, okay. Yeah, pretty much. That general area. Yes, that general area. It's like a, the second time I did this on the show. Okay, we don't need to know all the details. It's an industrial area where they're at if you guys are looking for a helmet, go knock on their door and say I'd like to brew with you. And they will say, not today, Charlie. You say Tony sent you, like I did when I went to,
00:44:31
Speaker
the wind one like effect i did send you to like about that there so the purple can is party man ooh what is that um is it a berry ipa coming the party man blends the bright flavors and aromas of zintos citra chinook and
00:44:52
Speaker
mandarina Bavaria hops with a healthy dose of Concord grapes not grape into a sexy motherfucker worth of raising a glass to the New Year. Okay. Oh, it's like they're in your beer. That is vulgar though. I am uncomfortable.
00:45:09
Speaker
hearing all that. But that sounds delicious. Goddammit Jim, why'd you do this? Concord grape. I'd be interested in how Concord grapes get used in a beer. Mike and I think talked about that way, way back when... Back in my days. It's also, that's like a sound bite that's just inserted in every episode. Mike and I, I think one time, talked about how could we add something like Concord grapes to a beer. I'm not sure.
00:45:37
Speaker
You just muddle it and get the juice. I would assume so. A lot of sugar going in there. It's true. My glass is empty. Your glass is empty. Tig? What's his name? Tick! Tick!
00:45:51
Speaker
I will delete this episode. You've been working with him for years. Not really. Our year. This is what? Episode 17 or 18? Yeah. Guess who has the permission to delete this? Tig might do it. Looking forward to the one year anniversary episode. One year anniversary. Oh, he's going to stop it. We are experiencing technical difficulties. Please stand by.
00:46:18
Speaker
Oh.
00:46:42
Speaker
Let's open up Ichabod. Right? And with the big guy? I think so. Snap snap. Would you like to explain what this is? I will. We are drinking Ichabod by New Holland Brewing.
00:47:00
Speaker
Jeez, man. Pumpkin ale made with real pumpkin, cinnamon, and nutmeg spices. Oh, this actually is real pumpkin. I think the pumpkin smasher from 1999 also had real pumpkin in it. It was a malt beverage. This is, what's the alcohol in this guy? I dropped it. Ooh, 4.5. Hey. Sorry, I wouldn't have you on mine this time. Sorry, Brandon. It's fine. Oh man, that smells really good. That smells like...
00:47:31
Speaker
That smells like molasses and pumpkin spice. Almost as if they roasted the pumpkin first as well. Ooh, that's really, I just ate some peanuts. But that is, ooh. It's made with real pumpkin. That's pretty good. I would say I like it more than the Blue Moon.
00:47:54
Speaker
I'm not sure if I'm there yet. I think I'm with Blue Moon first. At the moment, at the moment. This has a lighter, crisper body than the Blue Moon. Definitely. But this is, I don't know, it's a little more refreshing. If you can imagine a pumpkin beer being refreshed. So you'd call this your summertime pumpkin. Sure. If I was going to have a pumpkin beer in August, this would be the one. Cool. So you hear that, New Holland? If you're out there releasing this beer in August, I'll buy it.
00:48:22
Speaker
but they probably are so just stick to the all the dragon milk variants that i drink all year long because those are so good oops sorry about that guys my phone just vibrated i got a text from someone submitting us music uh great clark when are you in your uh band up and running which band is that the one from the top of my dome we're working on some new stuff
00:48:47
Speaker
I think we can have a top of the dome song on a freestyle episode. Were we freestyle our thoughts about the beer? I could easily get a beat right now. Okay, let's do it. Do you want to freestyle about the beer?
00:49:03
Speaker
If we're all okay with it, I mean, you know how I can get. Sure. I'll be honest. I think a freestyle about... I might hand it over to you as I get through. Oh, no, no, no. I mean, I can try. Not like that. No, no, no. Hold on, hold on, hold on. Hey, Lee, look at my bod. No? Let's see. Here we go.
00:49:24
Speaker
pull this up here. This is going to be great. This is all about... No, it's not. No, it is. This is... Do you want a trap beat or just a regular beat? Both. I'll give you a trap beat then. We keep your number... That's an ad. So we're moving on. Oh, boy. Oh, here we go. All right. So this is going to be the freestyle about pumpkin beer from our musical guests.
00:49:50
Speaker
from the top of the dome. AKA Mark Dodge. Mmm, yeah. Speed's called nasty. Here I am now, sittin' at the bar, drinkin' pumpkin ale. Ooh, rawr. Spooky Halloween show. This is the one. Look at you, Tony. I'd like to eat your hamburger bun. Oh, snap.
00:50:20
Speaker
That's all I got. From the top of the dome. OK. All right. Sorry. That was pretty good. That was good.
00:50:27
Speaker
Brandon walked away for that entire ordeal. I was forced to do that. Yeah, that was terrible. That was great. I think if I go back and make a highlight show for New Year's, which I'm planning on doing, this is featured. I brought in the spooky, the Halloween, everything, the hamburger bun. Yeah, my hamburger bun in particular, which makes me uncomfortable, but you know, it was Mark Detridge. Yeah, so if you totally got a headless horseman running around,
00:50:58
Speaker
That's the way to go. That's the beer to drink and the rap to rhyme. So you guys are on Ichabod as your number one stunner? If I, okay, out of the beers that we're drinking tonight.
00:51:11
Speaker
It's Soul Man. That's what I mean. Between the two pumpkin beers? Between the two pumpkin beers, so far. Oh yeah, yes, between the pumpkin beers, yes. Yeah, Ichabod is my... It's getting back to the... Ichabod's my wiener. And I do like New Holland. New Holland's got some good beers. Like I said, I'm not shitting on Blue Moon here. Oh boy. Way to go, Clark. Please stop throwing cans around the studio.
00:51:35
Speaker
I would say, you know, the Blue Moon varieties are pretty tasty. I had the mango one this year too that I thought was pretty good. I guess I like Blue Moon variants. I guess that's me. They should do a bourbon barrel age Blue Moon.
00:51:53
Speaker
Should they? Honestly, I wanted a little bit of the Soul Man barrel-aged. A barrel-aged Soul Man? Is that a thing? No, I'm just saying it's very good. Even just a regular, not necessarily a wet barrel. Just pour some whiskey in the Soul Man, which is actually kind of what we did. Maybe that's what we liked it so much.
00:52:23
Speaker
Well, so here we are again at the end of the podcast. Are we at the end now? Thinking about what we want to drink next. Yeah, we're close, too. But where are we at right now? I'm going to edit out that big, um, what is it? 50 minutes. Oh, I thought you said 39 minutes. I was like, we drink two beers in nine minutes? Amazing. Do you guys have any Halloween traditions that you do?
00:52:45
Speaker
before we went on this next beer. Gross, Brandon. Do you have any Halloween traditions from when you were a kid or now? Like, when I was a kid. I went trick or treating. Well, yeah. Cool story. Like, no. Like, as soon as I got on the left, dude, I would just dress up. Like, I helped my mom dress up her house. And like, I was the guy sitting out on the porch and just scaring kids all the time. Then we moved. Now I have a house. Your house looks awesome out front, by the way. We kind of got it dressed up.
00:53:15
Speaker
It's not as dressed up as I would want it to be. No, it looks good. I like the eyes. I like the spider web and stuff. Your eyes always look good. It would be more. It's done giving out compliments. Well, I got a kid, so this year was a little less. But so I'll still do on Halloween. I'll have my smoke machine out there and all that kind of stuff and just scare people.
00:53:36
Speaker
But I don't even know if this is going to happen because it's going to be snowing or something. What about you, Clark? Yeah, no real traditions besides trick-or-treating when I was a kid, but when I moved into the Irving Park neighborhood a few years ago, I didn't realize how
00:53:51
Speaker
fun people got with their houses. Yeah. Driving around going, oh my, I need to step up my game. People get active. So my plan every year is to wait until right about now when everything's half off and I continue to add to my decorations. That's smart. I found a huge six foot Stay Puft marshmallow. What? That was inflatables half off a few years ago. That's prime stuff. How much was that?
00:54:14
Speaker
50 bucks, it's like 100 bucks retail. I'm not spending $100 on that thing, but $50, sign me up. I'd spend 50 bucks on a statement. Oh yeah, well worth it. I have added a slimer inflatable to my Christmas list, my invisible Christmas list, that I hope to get. 11 months later, after Christmas. Yeah, since we got the house, we have a party, because we did it for the housewarming. We decorate it. We keep it kind of simple out front.
00:54:43
Speaker
I don't necessarily do any of that, but I rush home from work on Halloween to hand out candy. And I normally make chili and I drink leftover beers from party a day and a beer that was on tap for Halloween. And this year, because we thought it was just gonna be cold, I was gonna get together with Jeff and Sue, my neighbors, and we were gonna put a fire out front and sit around and hang out and have some drinks and hand out candy. But now that it's snowing, I think I'm just gonna end up eating chili.
00:55:10
Speaker
alone. Sad. On the front step. On the front step, yeah. Snow coming down on me because no kids will do that. Offering bites to the children when they show up. Here, child, have some of Tony's chili. My chili doesn't have kidney beans. I use black beans. In case you guys were wondering, I put beans in my chili. When I was a kid, though, we'd go trick-or-treating and when I'd come back from trick-or-treating, my mom would always make sloppy joes.
00:55:36
Speaker
Well, fun facts, delicious. Yeah, that was a lot of fun. It'd be sloppy joes when we came back from trick-or-treating, because it was easy to do. It was delicious. How's that? We'll be pouring some cider and rum two nights into our coffee cups as we walk the streets. Are you inviting me over for that, or? Come on over. That's going to be snowing, man. I'm going to stay home. Don't care if I just said that. You can be Santa Claus. Oh, you have to perform that later on this year. Shut up. Sorry. Don't tell anybody that.
00:56:04
Speaker
All right, well, where you guys stand on everything right now? We can drink this now, or we can do what I like to call after the final pour. But let's open it now. Opening it now, we've got dead and dead, dead guy ale, aged and dead guy whiskey barrels.
00:56:26
Speaker
That's interesting. That's by Rogue. Now, do they make whiskey? Do they? They do. They do, okay. And actually, I'm looking at the side there as you're holding up. It's only 7.9%. Interesting. It's not very high. Dead and Dead complements the flavor profile of our classic dead guy ale with oak and vanilla notes from our whiskey barrels. Nice. We're getting malt, roast, oak, vanilla, and fruit. It pairs well with, should have had this served tonight, coconut shrimp. You should have brought that.
00:56:53
Speaker
New York steak. Should've brought that. Chocolate souffle. You should've brought all three of those things. Next time. I don't want to say anything. I'm not trying to spoil anything. But there might be some beer and food involved in a future podcast. Coconut shrimp? I don't know. I gotta talk to the person that is slated to come on another show. Maybe they will want to make coconut shrimp. First party goes to you. Oh, thank you.
00:57:18
Speaker
Thank you for bringing, you're the person who brought the most beers onto an episode. Well, when I'm a guest, I bring some beers. Seriously, Stephanie brought beer. Who else brought beer? You hear those crickets? If I'm going out to the public, the audio to the public, as they say, I want to be a good guest. When you say public, I was thinking of Publix when I was living down in Georgia. I was like, you going to the Publix?
00:57:47
Speaker
shout out to my southern friends. Have you guys had Dead Guy regular in a while? In a while I would say it's been like a year or two. I haven't had it probably in at least 10 years. I've had Dead Guy this year because we talked about it on the podcast. We were talking about on the Pale Ale podcast because you, Brandon, we were talking about how
00:58:12
Speaker
you went out and got Dead Guy, and we were confused that Dead Guy was a pale ale, and it's actually not. It is a Bach beer. But I think it was you got one of those mini, it was the story of the mini keg. And then I bought it that following week, because I was brewing, and I was like, oh cool, I'm gonna do a pale ale. And I bought it, and I was like, this is not a pale ale at all, as soon as I poured it. And I was like, either it's an old can,
00:58:41
Speaker
But yeah, I had it this year. This, what are your guys impression of this? That's why I wish I had regular dead guys. What are your impression of this? This is awesome. This is, I gotta be honest, this tastes like iced tea with a shot of whiskey in it.
00:59:01
Speaker
I am getting the iced tea. Really? I don't? Yes. Getting a lot of the fruit that they mention here on this lovely flavor profile stuff. Yeah, the flavor profile. Oh, I'm sorry. I'm reading this wrong. Say it again. Oh, maybe Rogue has these little flavor stars? Yeah. OK. Maybe. It's heavily pointed towards vanilla. OK. Yeah, I can see that. Not so much fruit, but I'm getting some fruit. Yeah, a little bit of fruit. But honestly, it tastes like iced tea with a shot of whiskey in it.
00:59:31
Speaker
Maybe... The iced tea thing I'm getting. Yeah. Now that you... A lot. But I feel like I get that from Rogue Dead Guy in general. That it kind of has a, like... Cause it's a Bach beer, right? Has anybody... It does. I think so. It's gonna be great. Thanks. Yeah, I mean, I guess I'm not getting...
00:59:50
Speaker
I gotta be honest, this, thank you for buying it and bringing it. Overall, that's kind of a disappointing beer. I think I was kind of expecting a little bit more. It's not bad. No, not a bad beer, not a bad beer. For what they're showing here on the label. Don't throw those away. And what it says, I wanted a bit more
01:00:14
Speaker
I don't know why I say density to it, but some more, something more. Yeah, a little more. I mean, if somebody said this wasn't in a barrel, I would have said yes, of course it wasn't. Yeah, like I said, it doesn't really taste like a barrel-aged beer. It kind of just tastes like a Maybach, was right? Is Maybach one of them? Yeah.
01:00:35
Speaker
which kind of reminds me of iced tea every time I have a Maybach, or at least rogue dead guy, reminds me. Yeah, I shouldn't say every time I have a Maybach, but any time I've had the last time that I have had rogue dead guy, it was kind of like an iced tea type flavor, and there was maybe like a, with this, a half a shot of whiskey in it, or like I had just taken a shot of whiskey, drank some water, and then said, oh, bartender, barkeep, let me have a dead guy. And that's what I was drinking.
01:01:06
Speaker
So I'm really downplaying the barrel age factor up this beer because I don't really get it. Well, and it was aged in whiskey barrels. I just don't really get it. I don't know how long it was aged in there. Maybe they, hey Rogue, maybe it should have left in there a little bit longer. Hey-o. That's what I just called you on in my podcast. What's, maybe you smart beer guys can tell me. It's a 16 Sam, S-A-M.
01:01:35
Speaker
All right, SRMs. Excuse me. Sorry. 16 SRM. It's very light color. Light color. Right, right, right, right. Thank you. You know, Clark, as a homebrewer, you should know what SRM is. Well, I don't use a hydrometer, so.
01:01:54
Speaker
Is that so shocking? Totally dies. SRM stands for super real mood. And that's what you get. Now I remember. Beers are like mood rings. Now I remember SRM. I saw Sam and got excited. I thought it was some new beer term. Ah, the old 16 Sam. Yeah. You know what? We're going to start using that in our beers from now on.
01:02:12
Speaker
The Sam rating. This Sam rating is a 16. Remember when we said we were gonna do a beer rating system for the beers that we were trying? We did. Was that after the Final Four though? Yeah, we started one though. I know. We didn't really follow through. We said it was.
01:02:28
Speaker
two twelves.
01:02:46
Speaker
I was about to say, oh, maybe that's why I'm not, like, the beer, I like, I will keep drinking this, like, because I know there's some left, but I have no desire like to go back to that pumpkin smasher at all whatsoever. Oh no. She got him. That's rude. Burn him. Turn him and burn him, as Mark Dutridge likes to say. He does.
01:03:04
Speaker
But I will say this, I think that's it for Halloween, so you guys, you don't have to, guys and gals, ghouls and ghosts, as they would say. You don't have to like the beers that we drink, but I'm sure there's plenty of Halloween beers out there that everybody likes to drink around this time.
01:03:20
Speaker
Just remember to be safe on Halloween, and if you have kids, take them out and get tons of candy, and then you can raid their candy while they're sleeping. If anybody doesn't like Kit Kats, feel free to send them my way. Same thing with Twix, I'm a big fan of that. If I can make a Twix beer, I will. Speaking!
01:03:38
Speaker
Oh, Brandon's pie. Kit Kats. My son got a pumpkin pie Kit Kat. What is that? What the hell does that mean? Should have brought that to the tasting. Wait, wait, what? You gotta explain what it is. What is that? It's a Kit Kat. The wrapper says pumpkin pie. Oh, the Kit Kat tastes like pumpkin pie? Apparently. I didn't taste it. He hasn't either yet. Well, he won't. So that's part of the next pumpkin tasting. I'm going to come with you to your house now. Right now. You'll go sneak out.
01:04:06
Speaker
We're not gonna sneak out. We're just gonna leave. We're gonna sneak into your house. Gotta do that. Sounds good. But thank you everybody for listening. Happy Halloween. Have a safe and fun Halloween. Check for razor blades in your apples. And check for drugs in the candy bags because that's what people do these days. Closing music is Mr. Ray's. Do you believe in monsters? You know...
01:04:30
Speaker
You know what? I could probably pull that off. And I think it's going to be. Yeah. Brandon? Nope. Brandon? Nope. I was going to say, I love you. I need more beer. Then I'll make a decision. Thank you, everybody, for listening to the 2012 Roundtable. We'll see you next time, where we are going to discuss, and I can firmly say this because we decided, pre-prop day. And we're looking forward to that. This is Goose Island's
01:04:59
Speaker
release. Yep, we'll figure it out and hopefully we are doing pre-project. We'll see if Clark gets in on the next episode of the 212 Round Table! I never get to talk! It's Tony, it's the ending, so it's all about him.
01:05:25
Speaker
That's how every podcast goes you're just like no, but that's the best That would be the best ending to an episode ever
01:05:37
Speaker
Me going over the top and being like, it's always about you! It is always about you! And what does Tony want? I wanna do that the next podcast! Yeah, sometimes I do, sometimes I don't. Whatever. It's fine. It's fine. Well, thank you for having me. You're welcome. I hope I didn't lead you on the street. I didn't thank you. That's good. We didn't thank you for being on the episode. I'll stop now. Thank you for being on the episode. It's a secret.
01:06:03
Speaker
Music for this episode is provided by Fluid Minds. You can find all their music at fluidmindsmusic.com. Anywhere music is streaming like iTunes, Spotify, the likes. Thank you for listening to another episode of the 212 Roundtable. We'll see you guys next time and thank you Clark for coming on to the show. Cheers.