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Episode 67 - Thanksgiving With Revolution Brewing
118 Plays4 years ago
This week Brandon, Tony and Aggie celebrate Thanksgiving with Revolution Brewing. We sip on some of their latest releases as we feel they would be fitting for your Thanksgiving feast.
https://revbrew.com/
Theme music provided by Myke Kelli (@mykekelli)
Break and outro music provided by @FluidMinds
Check out all our episodes at www.themaltinghour.com
Recommended
Transcript
Introduction and Thanksgiving with Revolution Brewing
00:00:00
Speaker
This is the scream, just like Thanksgiving, like holiday beer. Literally, the post was screaming Thanksgiving when I read it. I was also tripping balls on acid. This week, we're spending Thanksgiving with Revolution Brewing. This is episode 67 of The Malting Hour.
00:00:19
Speaker
What's the haps on the hops? Guy ease that's peace This the molten hour where we talk about our drink And tell you what we think, every other week And if we get drunk, well we might slur our speech Gotten to get a cab, the friends who wish you had Join us for a drink, join us for a laugh Time is never wasted, way you're getting wasted The molten hour here, people, people taking places People, people taking places
00:00:45
Speaker
Welcome to The Malting Hour, the show where we talk about all things beer, whether it be a brewery, a specific beer, home brewing, or just anything with malt, hops, and barley, yeast, water, all of those great things. It's The Malting Hour. I'm one of your hosts, Tony Gohler, joined always with. Brand-in-winning, too. And still working on Hockey Dad of the Year, not joined with us is not Clark Fetridge.
00:01:16
Speaker
Anytime we say that, we never insert it. Brandon, we got a fun one we're doing right now. I'm pretty excited about this. Good. Stay hydrated. Brandon just took a giant cup of water, something I should have done before we started.
00:01:28
Speaker
We were putting together, well, Brandon and I were putting together an episode of Thanksgiving beers and we were kind of just going all over the place as we are here in November. And well, then Brandon had this awesome idea to stop over at Revolution Brewing today and picked up some beers for us. And we thought, well, hey, these two beers would fit in for Thanksgiving.
Revolution Brewing Feature Beers
00:01:50
Speaker
So we are going to dub this one Thanksgiving with Revolution Brewing.
00:01:54
Speaker
insert some sort of magical noise or, you know, if they had that's a flashback. Yeah, that's good. That's it. That is a magical noise. You guys know we've had some people on. Well, we've had one person on from Revolution John, but we've talked about many revolution beers we featured.
00:02:16
Speaker
uh revolution beers on the old instagrams for our friday night features and things like that hell even on international stout day we featured death by raspberries they're barely just out uh with raspberries i mean imagine that with the name so clever uh but you know uh we're very fond of revolution so we thought this would be uh would be a fun way to do it because you know god knows that brand now you've given me two of these cans i'll probably drink these on thanksgiving because
00:02:42
Speaker
They just sound like great beers to do so. So why don't we, why don't we get into this?
Brandon's Visit to Revolution Brewing
00:02:47
Speaker
This is revolution with Thanksgiving. I'm so tired today. I smoked the ribs and the jalapenos and I was, it was good. I had two beers the entire day and we ended up having a late lunch. And by the time I got done on the smoker, we didn't end up eating it, but I cut it up. I have it.
00:03:08
Speaker
separated into meals for the next two days. I did have one rib and it's very, it turned out very good. I tried a new cherry barbecue sauce, but I am, I am tired. So I apologize if my brain is moving kind of slow, but Brandon, what are we drinking first? I'm assuming we're going to drink the same. What are we drinking first? Yeah, it was funny. Cause I was thinking, I was like, which one should we do first? And I was like, this makes the most sense. Cause I feel like the other one will kind of
00:03:34
Speaker
I feel like we take away. Yeah.
Tasting Session: Pursuit of Freedom Sour Ale
00:03:37
Speaker
So we are drinking revolution brewing's Pursuit of Freedom. This is a session sour ale with cranberry and natural orange flavor. Oh man. Four and a half percent. So easy drinking, I would assume. As soon as I saw this post that they released this, I sent it over to Tony. I'm like, this is the screams like Thanksgiving, like holiday beer.
00:04:00
Speaker
Literally, the post was screaming Thanksgiving when I read it. I was also tripping balls on acid.
00:04:09
Speaker
You know, when that happens. Yeah, so I have not opened yet, but yeah, I just yeah, I just opened mine and it is a rush of like fresh orange man like orange rind is so, so, so, so, so good. And I'm a big fan of their freedom.
00:04:33
Speaker
Sour series in general. I have purchased the Freedom Pack twice, I think, this summer, which doesn't sound like a lot, but I don't really buy the same beers often. There's only a handful that I do, and the Freedom Sour beers was
00:04:48
Speaker
totally a great like thirst quenching, you know, variety pack of sessionable sour beers. And this one is awesome. It's really good. I already take a sip. I was gonna say I was gonna ask if you'd had it previous to this, but I don't I don't think so. I can let me let me do the old clerk routine here and go ahead and look up if I have maybe have
00:05:15
Speaker
Let's see. I don't know. I almost thought this was new, but maybe it's not. Let me see. Have I had it? I have. Well, the Pursuit of Freedom, there's a bunch of them. There's the Watermelon Mint. There's the User Raspberry. There is Cherry Lime. Oh, missed out on that one. I remember that one got released and I didn't get it. And then this one, Cranberry Orange. This is
00:05:36
Speaker
Really, really, really good. And apparently nobody I know has had it yet. Yet. I guess it's new to this year. That's what I'm saying. That as of right now on untapped, only 28 people have checked it in. Oh, wow. That's pretty low number. When I was at the taproom today, I thought about getting this, but I wanted to...
00:05:57
Speaker
to wait to get it. Cause you know, I can't go into Rev and like pick up stuff and then not have a beer. So I ended up doing the like tropical hero. Didn't go barrel aged, huh? No, no, no, no. It was too early in the afternoon. And I was like, I didn't know if the wife was going to be feeling good or not at the time. So I aired on the side of, you know, and I even skipped over, I was going to do the, there was,
00:06:25
Speaker
Like the double IP or triple IP, whatever. It was something, another hero, I think, but it was like 9%. And I was like, no, no, no, no. I'll go with the one that was like seven, I think it was seven. That was a good one. That was a tasty beer though. But this one, I love the color on it too. Yeah. Oh man, sorry. There's like a big gulp. I am really enjoying this beer. Like this is,
00:06:52
Speaker
This does really scream like Thanksgiving type of beer, especially with the cranberry, but there's also having that like orange zest in there. It reminds me like, if you ever made your own cranberry sauce, you end up zesting orange in it and you know, but
00:07:08
Speaker
The orange zest or the orange in it kind of reminds me of like an old fashioned, like if you're drinking in old fashioned. But if this this beer is really bright, it is I get cranberry, I get orange, I get a little orange zest more than maybe orange juice. I'm not sure how they got orange into the beer or what they did because it does. Oh, natural orange flavor. So it's not an actual orange juice that's in there.
00:07:36
Speaker
And I guess it says with cranberry and natural orange flavor. So maybe the cranberry is also, yeah, just as a malt beverage with natural flavor. So I don't think there's real cranberries and orange in there, but whatever they did to get those flavors in there, they taste fantastic. Cause it is, like I said, it's very bright, kind of like pops. It's refreshing. It's not super sour either. It's really refreshing. I really like this.
00:08:02
Speaker
Yeah, and that's my, so I think, you know, I have to be in the mood for a sour beer, but I've come to find that most of the Rev stuff, if it's labeled as like a session sour, it's not overly sour. It's very well balanced. And this one, perfect example.
Anecdotes and Stout Day Stories
00:08:20
Speaker
Well, now I know what to buy you for Christmas. I'm gonna buy you a 12 pack of the Freedom beer. Well, and my wife likes them too, so that's kind of like a
00:08:29
Speaker
Nice little add on. So yeah, it's hard to find beer that she likes. But with the other day for Stout Day, we you posted the Deaf by Raspberries.
00:08:41
Speaker
And I had just, my wife had just been talking about like something about, I don't know why she was talking about, oh, she went out with a friend last weekend and she was like, oh, I had a stout. And I was like, oh, you did? I forget what it was. Well, she goes, I shouldn't have had it. She goes, I think it was, it may have been a little too, you know, high in alcohol. I was like, what was it? I forget what she said it was. And I'm like, I was like,
00:09:02
Speaker
That's like 14 percent. She's like, oh, she's like, no wonder I thought, but she's like, she's like, I had to stop on the way back at McDonald's and get food because I was afraid I was going to be like drunk. But so she's like, but she's like, I liked it. She goes, but I really like coffee stuff. So it's doubt day. We watched. What did we watch? And we watched something. But we had a watch. And weren't you watching squid games? Oh, yeah. Squid games. Yep. And then we had. I still can't talk about it. I'm only.
00:09:32
Speaker
Yeah, so yeah, we actually just finished it this weekend and mind blown. We've been going between like, we're watching that. What else did we watch on Hulu was Only Murders in the Building? That is the other show, Lauren. My wife and I are watching as well. Welcome to the shows that we and our wives watch together. Yeah, we're on episode three of that.
00:10:01
Speaker
Yeah, that shows good too. And then we're also watching and trying to catch up on Apple TV. There is The Morning Show. We're going to start that because we're almost done with Ted Lasso. Oh, nice. Well, I will say this. We're almost done with season one of Ted Lasso. So we still have season two.
00:10:20
Speaker
That's funny. We're watching the same things and we're finding out on the show together. Not giving away anything about the morning show, but Martin Short is in it, like a couple of episodes. And it's just like, I love seeing that guy on television. It's just like, he's the best. Yeah. I'm like, I was sitting there, we were watching the show last night. I just turned it back. I'm like, Martin Short is a national treasure. Like this guy is like,
00:10:44
Speaker
you know and then with him and steve martin together like especially with only murders in the building like that like there's such a good combination man those guys do well together have you seen their uh i think there's a stand-up on yeah netflix their stand-up they do together i don't think we saw it no i think it's still on there you should watch it it's very very funny she was talking about that last night so
00:11:04
Speaker
because they do stuff together and then they do stuff separately. It's really, really funny. It's good. I think I looked it up too. They may still be touring. I think they're still touring together. And I swear I saw that they were in Chicago earlier, like this summer, possibly.
00:11:21
Speaker
but we miss out on that because we're losers and we do a podcast about beer that's where all our time and averages go unless we're you know watching tv with our wives speaking of beer although i think this is bourbon related um was it like thursday or friday denny's had posted uh william h macy was at their location doing a bottle signing um that would have been cool yeah i was like
00:11:45
Speaker
show up and he's like he's hammered. I'm like, oh, it's like Frank from Shameless. Great feeling that's where you're going with that. Yeah. Back to this beer real quick. I do want to say that this is a 16 ounce can and I've poured it into my glass and I am halfway done with I really thought that I was going to
00:12:04
Speaker
be able to sip it yeah sip it but i forget that all of these uh freedom beers that they they make i i absolutely love i think my favorite one which caught me by surprise uh gosh shit i don't know they have it but it's blueberry and ginger oh yeah they originally released it in a 16 ounce format um and then i ended up they ended up adding it to the the mix pack and it's one of my favorites like blueberry ginger ale it's so good and this this kind of
00:12:34
Speaker
Excuse me, doesn't remind me of it, but it brings me back to like why I love these beers. I don't know why I don't buy this beer more, these beers more often because, or get more excited about them because I'm always impressed with them. And this one really does fit in, I think maybe more so than the other beer we're going to have, but this really fits in more.
00:12:54
Speaker
with the holiday season, you know? I mean, around Thanksgiving and Christmas is celebrating and whatever you celebrate, I don't just mean Christmas, there's a ton of things, but I celebrate Christmas, so that's the reference that I'm using. But around the holidays from this time until the end of the year, we normally, this is the time to open up special beers, you're celebrating with friends and family.
00:13:18
Speaker
Um, and it's, it's cool because a beer like this, uh, which is, you know, a limited release and hopefully it makes its way into the mix pack. Uh, but it feels way more seasonal than the other ones. Uh, this is a beer that I would love to crack open and share with everybody on Thanksgiving. Like this is, this is just a really, really solid beer. It's really refreshing. It's a good beer to have. I would say probably before the meal or maybe even during.
00:13:45
Speaker
your meal. The only other beer that I have that I was gonna maybe drink tonight before we decided to do these beers together. I still have a 2020 new Glarus Cranbic sitting in my refrigerator. So I've not had that at all. I'm pretty excited. I was gonna drink it last year for Thanksgiving. Didn't make it.
00:14:03
Speaker
did make it on the list. But this one for sure, man. I'll drink this one. I'm gonna say the other one. Depending on what we end up doing for Thanksgiving, obviously we celebrated separately from my family last year. And I keep asking my siblings, are we going to dad's? That's what we used to normally do, but it would be our first Christmas, or Christmas, first Thanksgiving all back together at his house since my mom passed. And she's like, oh, I don't think
00:14:32
Speaker
And dad said he'll do it, but he sounded like he didn't really want to. I'm like, why? Probably the mess or whatever. Sure. But. Sure.
00:14:42
Speaker
I was going to throw it out to them to be like, look, if you guys want us to host, like we'd be cool with hosting it. And well, I'm saying that I didn't ask back again. And I'm about to invite all of our listeners that if you want to go to Brandon's on Thanksgiving, he is hosting. So anyways, my point, my point being is if it does end up being here, I'm having a hard time convincing myself to not get a keg of this. I was just going to say if that's available,
00:15:08
Speaker
get a keg. And in fact, let's talk about that off mic, because I bet you I can persuade my wife, my wife, to be like, Hey, look, Brandon's getting this keg, I'm gonna split it with him. And I'm gonna fill up like a bunch of growlers.
00:15:23
Speaker
We're going to drink the hell out of this beer. Oh yeah. I mean, dude, I could, I could totally kill this beer, but yeah, that would be a fun beer to have on tap, man. I think everybody would enjoy it because while it is a very specific, you know, beer, it's not a sour beer to me. Like that's what I like about these freedom beers is that they're not super sour. You know, it doesn't really catch you off guard. It's not intensely sour. There's a nice tartness to it, but they really showcase the other fruits and flavors that, you know,
00:15:50
Speaker
make it a spotlight those flavors and these beers it's not just being a super sour beer. I think that's what I've always liked about these. Yeah and I think you know and this one's perfect too because I have there's a lot of people in my family that
00:16:04
Speaker
don't like, you know, they don't like hoppy beers and all that kind of stuff. My brother-in-law, who is typically like, you know, Coors Light, another like type of guy, usually drinks that. But like, when they've gone on vacation, like they go to Gatlinburg a lot in Tennessee, but they've gone to, like out to Hilton Head. And when he came back, I think that one time they stopped somewhere. It may have been Wicked Weed,
00:16:31
Speaker
I'm thinking Wicked Weed or Terrapin he came back with, but they had like a ghost that he was just like literally like raving over. He's like, it's like the best beer in the world. And I was like, oh yeah, I've had that. I was like, it's a really good beer. So he's like, no, it's not just really good, it's the best. So he's always looking for that, but like this kind of, you know, falls into that style, you know, for people that like ghosts, you know, I think this would be very similar and like,
00:16:58
Speaker
probably something that he would appreciate too so and it's like dude it's only four and a half percent which is crazy yeah it's it i think this beer would be
00:17:08
Speaker
a great beer for people to try who a don't like beer or prefer like cocktails or seltzers or something like that like this beer kind of uh you know can bring everybody in kind of unite everybody as far as a an adult beverage if you will um yeah and i hope this beer goes from you know i hope it goes through christmas because this very
00:17:32
Speaker
very well lines up with you know Christmas as well I think that cranberry and that orange together and again you kind of you know said the old-fashioned thing I said there's got to be some like bourbon drink or something with cranberry and orange in it that like sure does you know but this is like yeah this is awesome
00:17:51
Speaker
Clark, if you're listening to this, please look up cranberry, orange bourbon cocktail, and then text me about it. And then I'll let everybody else know if they're not already googling it. Yeah, I would hope that this is something that is around Christmas as well. And some of these beers, my local jewel, not too far from my home, they tend to have a lot, it's not a big craft beer,
00:18:19
Speaker
Uh, grocery store, they do have a selection, but like a lot of stuff sits on the shelves for a while and they don't take it down or anything. Like, unfortunately there's some Ryan guy sitting on there that I was going to grab the other day. And I, for some reason I felt compelled to look at how old it is and it's from February and it's her IPA. So was real bummed about that. And that sucks because I know we've talked about this before.
00:18:42
Speaker
That's just, you know, when a grocery store doesn't take care of their beer like that, that's, you know, it just leaves stuff out there. Only hurting themselves because people, if they buy that, they're not going to like it. You know, it's going to taste bad. They're not going to enjoy it. They're going to have this bad idea of what this beer is and they'll be wrong. So if you want people to spend more money on craft beer, you better make sure your beer is fresh. But I will say that they have had a steady supply of revolution stuff.
00:19:08
Speaker
And I have seen like the different heroes, even the four packs that they've been releasing lately, those have been out there. So I wouldn't be surprised if I see this on the shelves, hopefully soon. I don't think this was just a taproom release. If it is a taproom release, well, then I guess I gotta go back to the taproom.
00:19:27
Speaker
What was me? What I was gonna say, well, first I did find there is a cranberry orange whiskey drink. There's also a gin drink that got cranberry and orange in it as well. But so here's the one that I found. One ounce of unsweetened cranberry, three ounces of orange juice, two ounces of whiskey, half ounce of Cointreau, half ounce of lemon juice, simple syrup, a sprig of thyme, and two ounces of ginger beer.
00:19:55
Speaker
That sounds very refreshing. Yeah. I know that noise. Aggie's back in the studio. Yep. I think you're gonna have to carry it. Oh, I think I have to hold her. Aggie is, you know what? Aggie is the official fill in for when Clark is not. Aggie's become the official fill in for when Clark is not available for these episodes. It's pretty much the same. They say little and we try to try to ignore them the entire time.
00:20:25
Speaker
Oh, the other thing too is like, you know, I would have kind of think who was the guy from the from Ryan guys that was local? Was it Chris? Was he the local one? Good question. I don't remember. I have to go back and listen to that episode. Sorry, Chris, if you're not and if you are. Yeah, I mean, I would have shot them a message and been like, hey, just an FYI.
00:20:48
Speaker
this insert grocery store name here has your stuff on the shelf from February. Cause I think a lot of breweries like would go and like, you know, have the distributor take it back. Like, absolutely. You know, cause that's just, that's, it does not, it, it does not bode well for them. So no. And there was some other beers there too. I mean, I know when I see like, uh, remember there was like dogfish sequence when that first came out, not sequence when dog fish, slow Cal IPA came out. Um,
00:21:18
Speaker
I really liked it. I still do like it. And I saw a six pack of it and I was excited. I'm like, cool. It's, you know, it's here. I bought it early on and then, you know, a couple months went by and I, more months went by and then I still sit in the same spot and I checked it and it's like, yep, this is old as hell now. I mean, that's, I don't know how fragile that beer is, but with it being a,
00:21:39
Speaker
low calorie IPA and the hops you're really trying to make stand out, I would assume the fresher, the better for that one for sure. So unfortunately that beer just sat there. I think I ended up seeing it for like $6 when they were trying to get rid of stuff. They had like a cart full of like, here's some old beer. At one point they did that with a shit, old Rasputin. I think I told you about this. They had four packs of older Rasputin. They're like a year old that were like $4 a piece. And I was like, okay, I'll buy that. And guess what?
00:22:09
Speaker
they were perfectly fine and they were delicious. I mean, it's an Imperial Stout and it didn't go off or anything. It was fantastic. So I had some old Rasputin sitting around for a while. Nice. The other day when I picked up that hall of beer, they had, she was pulling a lot of stuff out of the cellar and putting it up, you know, and trying to get rid of stuff, I think. And the worldwide Stout that she had from 2016, I think it was like five bucks.
00:22:39
Speaker
for the bottle. Whoa. And I was like, I bought one. I was like, I could easily have bought more, but I'm like, I'm already buying all this other random crap I don't need right now. So- Which you guys will all hear about at some point, probably. Yeah. Which yeah, there's a couple of them that I scored that I'm really excited to try and definitely will- I'm excited for you. Yeah. Well, I plan to share those, so. Yay, Brandon always shares beer with me.
00:23:06
Speaker
Hey, and I gave you some beer to go today too. So I felt pretty good about that. Yeah, I appreciate it. Oh, man. So I would say overall, if someone was walking down the street, Brandon, and like, hey, man, what do you think about this pursuit of freedom with cranberry and orange? What would you say? Out of five that is.
00:23:27
Speaker
It's a solid 4.25. Nice. Yeah. I'm going to go a little higher on 4.5 just because I do love this pursuit of freedom or pursuit of the freedom fucking beer. Sorry. The freedom beer series in general, I just really enjoy. And this is one I'm going to remember probably forever. This is awesome. And I really, really, really like it.
00:23:50
Speaker
Yeah, kudos to whoever came up with this line and just started doing these beers, because like I know there hasn't been one that I've tried that I was like now and they're all ones that I'd be like, I would drink that again. Like I would totally drink that again. Like this is one, you know, most, you know, these days, most beers I'll have like one of a certain beer and I'll be like, I need to move on to something else. I could have more than one of these. Yeah, I can. I could easily if we weren't doing it, the whole episode was about this beer.
00:24:20
Speaker
I would have no trouble going to crack open the other one and drink it and call that overnight for me. Should have just could have smoked a turkey today. We could have had a turkey day.
00:24:31
Speaker
Boy, that would have been nice. We just had our own Thanksgiving dinner. We should do that one time. Just do a Thanksgiving dinner podcast. That's what everybody wants to hear. Everybody wants to hear all us eat food and drink. It's not gross enough that you have to listen to us slurp and smack our mouths and swallow all this shit. That wouldn't just be the ASMR episode. It's all the soothing, soothing noises of chewing.
00:25:01
Speaker
Oh man. Yeah. I would, uh, anybody here in Chicago, um, definitely recommend it. If you have friends in Chicago, uh, you ask them to get this for you and send it to you because this is a, it's a really, really good beer. It's really refreshing. It's really tasty and it fits the season very well. Um, I think this is going to be a, uh, big hit for Thanksgiving this year. And I look forward to maybe getting some more and having it past Thanksgiving as well.
00:25:28
Speaker
Yeah, I agree. I hope they definitely keep doing this one. But I don't think there's one that they've done that has disappeared really, has there? Well, the ones I read before, what was that? There was like the cherry and lime. Like those aren't, unfortunately, those are not around. I use a raspberry watermelon mint. That one sounds pretty cool and interesting. And then, yeah, the cranberry orange. So there are some that have not been around. Ooh.
00:25:55
Speaker
Two people that I know have had the cherry and lime and looks like they liked it. Interesting.
00:26:04
Speaker
All right, well, if this was the beer for before dinner or during dinner, this next beer would definitely be the beer after dinner.
Introducing Peanut Butter Eugene Porter
00:26:17
Speaker
And I'm excited about this one. We posted about it on social media. And so I am super stoked that we went out and got this because this base beer in general is one of my favorite beers from them of all time.
00:26:32
Speaker
a beer that I think probably got me to really, really love revolution because I had not had a porter as thick or as heavy as this. It very much borderline stout in my book. And some of the other variations I've had in the past are super tasty. And this is the first time they've done it. And Brandon, what are we drinking?
00:26:56
Speaker
We are drinking Revolutions, peanut butter Eugene. It is a peanut butter porter. Yes, sir. I am super excited about this. 6.8%.
00:27:11
Speaker
So we're going to have a lot higher. So I mean, you figure with a beer like this, you start off, you know, you don't want to get shit faced before the meal or I don't know how your family is. Maybe you do want to get shit faced before the meal. Maybe just, you know, not really enjoying being there with whoever you might be sharing it with. But this, you know, it definitely comes off as a drink that you want to have after dinner or maybe you're having it with dessert or maybe you're having it after dessert or it smells like peanut butter.
00:27:39
Speaker
does smell like peanut butter. And looking at this, this is a very light cola color. When I was pouring it, you could see right through it. It's definitely, like I said before, kind of the regular Eugene, I feel like borderlines on a stout for the way it tastes for me and for my taste. So I feel like when they do these adjuncts, when they used to do
00:28:02
Speaker
Blue Jean, which is a blueberry Eugene. I think maybe that I don't know if that was barrel age. I don't think it was. Coffee Eugene is always awesome. Last year they did different roasters. So that was cool. I only got I think I got to try one. I don't know if I found any other ones. And I know there's been cherry Eugene. And now I'm sure I'm missing some other ones. These are just ones that come in my head. So peanut butter Eugene, you know, PB Eugene.
00:28:30
Speaker
I love peanut butter beers because of Kevin, who does the after the final pour song, also is a big fan of peanut butter stouts and peanut butter beers in general. He was very much looking forward to this as well. And, you know, Brandon, were you with me when we did the peanut? Yeah, we did the peanut butter cup beer together, didn't we? I just do that on my own. I remember. It's one of the cereal beers. That's when I did a peanut butter porter and it was hot as hell. I made it for my block party and it was like 98 degrees. I remember that.
00:29:00
Speaker
Nobody drank it, sat on tap, cold all day long. I think I had one, but yeah, you're right. The aroma is straight up peanut butter with like a little roastiness, a little coffee, little chocolate notes in there. Kind of smells like a wet peanut butter cup. Yeah. And what I did find interesting is it is like,
00:29:24
Speaker
There's peanut butter beards that I've had in the past that when you smell the peanut, it doesn't necessarily smell like peanut butter. You can tell that it's like the nut. This is definitely like a peanut butter almost like smell. It doesn't have like just peanut. I just took a sip and I went back and had a second sip. Excuse me, everybody. This comes across, it reminds me of like
00:29:53
Speaker
some of the other peanut butter stouts that we've had in the past, but less sweet. Like there's like this dark, cocoa-y chocolate flavor, a little roasty coffee, and then straight up peanut butter. Like, and it's not, it's not a sweet beer, which is throwing me off because of some of the other peanut butter beers we've had, like the Hubbard's case, peanut butter s'mores is very,
00:30:17
Speaker
sweet and rich. And then you know, it's been that's 12%. This is more of a
00:30:26
Speaker
Here we've added some peanut butter into an already awesome beer and it works. It works. It's like, I mean, the chalk in the back of my mouth are like the bitterness from the hops they use in Eugene Porter and the pie, the bitterness, the malts, the roasted malts. It's like this cocoa-y like dark chocolate aftertaste. And then the peanut butter is not lingering where it's like, you know, overdone.
00:30:53
Speaker
Yep. And it's definitely not like, I know, um, there's been some breweries, you know, in the past year or so that have done some peanut butter beers. And I've seen online people complain that like you have to shake the beer a little bit first because it cakes at the bottom, like whatever they use for peanut butter. I mean, the beers apparently were still pretty good, but this, I don't think I was supposed to do that. I didn't do that.
00:31:18
Speaker
I didn't do it. Turned out awesome. I'm gonna swirl the bottom of my can right now just to make sure. Just to make sure. What I did notice about this too is it's thin. It drinks like a thin stout. But again, that's closer to kind of porter-ish for me. But I do kind of agree with you like when I've had Eugene in the past that it is, I feel like it's closer to a stout than it is to a porter.
00:31:46
Speaker
Absolutely. And the carbonation is just so subtle on this that like, this is crazy easy drinking too. Like this one doesn't drink like it's 6.8%. Yeah, it's like small little bubbles in my, not like, you know, big imperial stouts, but like just a bit above that. It's definitely not as fizzy as the orange cranberry pursuit of freedom.
00:32:15
Speaker
And this beer is, this is exactly what it says it is. You know, it is, it is a peanut butter version of Eugene Porter. And Eugene Porter is, like I said, one of my favorite, uh, revolution beers of all time, which I'm surprised that has not, I don't think that's been brought up yet on this show, like.
00:32:34
Speaker
Eugene Porter. I think we need to go back and maybe go to some core beers or some of our old school favorites on an episode or something. Cross of Gold. I mean, it's been a long time since anybody's seen Cross of Gold or had Cross of Gold. Maybe they'll make its way back someday. Cross of Gold. That is a delicious beer. This is delicious beer. I feel like my taste buds weren't ready for it at the time.
00:32:56
Speaker
Um, so out of curiosity, I just kind of quickly looked down on tap to see if I can find like what past versions of Eugene there were. So obviously there's regular Eugene, there's coffee Eugene. And that's just straight coffee. It doesn't mention the brewery. There's barrel aged Imperial Cherry, Eugene.
Exploring Eugene Porter Variants
00:33:12
Speaker
Yes, Clark and I came across that. And I think one of our plop days. And in fact, I came to your house afterwards. That was that plop day for your friends giving and
00:33:28
Speaker
Yes, there were, and we never, we didn't try it. I don't know why we didn't try it. I think it was because there was so many other death variants on tap that we were like, sorry, we don't have time. So, and then you were talking about how they did coffee with different coffee roasters. So there's coffee Eugene with Metropolis, coffee Eugene with dark matter, obviously the peanut butter Eugene we were enjoying right now. Coconut Eugene.
00:33:54
Speaker
Oh, boy. There's another coffee Eugene with quote unquote in sip, sip of hope. Oh, sip of hope. Yeah. For a second, I thought it's a sip of hops. I was like, How's that coffee? And then there's just a bunch of other like random ones like no longer in production, like Eugene with dark matter unicorn blood, Eugene with cocoa nibs and cherry Eugene with cocoa nibs, Eugene with vanilla and graham crackers. Ooh.
00:34:19
Speaker
Vanilla and French pressing Eugene. Like, should we get some Eugene Porter and French press some stuff and try our own Eugene quarters? I feel like that would serve us well. Yeah. I mean, I don't think that's a bad idea. No, I did. It's cheaper than doing it with Bourbon County. Absolutely. No shit. I one time tried to do a clone of Eugene Porter. I saw a recipe online. I remember that. Yeah. And it definitely came out more like a stout. So
00:34:49
Speaker
Mike dubbed it, he gave me the name Stout off the Porter bow. So I thought that was clever. Unfortunately, no longer have the recipe. I have no idea where it's at. I am becoming a firm believer that I need to write down recipes from now on instead of just relying on my phone since my last phone died on me and I lost all my recipes. RIP is still getting over. But with that being said, I am happy to announce that next weekend for the first time in shit,
00:35:18
Speaker
Five, five months was the last time I brewed. I don't know. I'm brewing my first beer in a long time and I'm really excited. So next week, how many of you brewing? What are you doing? Doing a brown ale. I'm doing my brown ale, man. I wanted to do it. I'm calling it just an autumn brown ale. It's very,
00:35:34
Speaker
basic recipe. So I'm super excited about doing that. Is that the one you would have done for the homebrew competition had you known about it? The one we were talking about earlier? Yes. Oh, wow. They have apologized and, you know, sounds like it cleared up. I did have a brief thought. It's 20 bucks to go. We could go.
00:35:56
Speaker
It's not a terrible idea. Go ahead. We'll talk off mic about that. But yes, so I'm excited about that. I'm going to do a brown ale. I might do. I don't know. I might I might try and brew something else as well. But I did want to have a brown ale on tap because, you know, as we're getting the colder months and except for, you know, doing the podcast and stuff, I really have stuck pretty well to only drinking
00:36:26
Speaker
Friday, Saturday and Sunday, which is not bad from someone who used to have like, you know, two or three beers a day, every day, and then just kept consuming on the weekend. So I will say my body is much much happier that I've gone that route. So I figured a brownie will be nice because I think it's going to come in. In fact, why don't I pull it up real quick because it's not
00:36:46
Speaker
I'm not making anything crazy. I mentioned I was doing a brown ale to somebody recently. Last night I was at a wedding and someone asked me, how's my brewing going? I'm like, you know what, I haven't brewed anything in a while. And I'm gonna brew next weekend. And they're like, oh, what are you doing? And I'm like, I'm gonna do a brown ale. Like, oh, so like Newcastle, which is funny because that is really what everybody attributes a brown ale to. That's everyone's probably first brown ale, at least Americans. This one's gonna be about five and a half percent, you know? So it's up there a little bit.
00:37:15
Speaker
But it's going to be a simple recipe of some pale malt, some caramel crystals, some special roast, victory malt, chocolate malt. And I use some Cascade and Fuggle and use the safe ale English, saffail, sorry, saffail English ale SO4 on this. And I'm just going to, I'm going to go back to my big kettle and the old, I'm using all the old stuff. I'm not using any kavikis. I am not going to temperature control this because my basement should stay normally stays, you know, around this time of year.
00:37:44
Speaker
It stays warm enough to forget beer. If anything, I move it to a different part of my basement where it'll get enough heat to help it ferment. And I'm just gonna let it ride. I'm gonna let it ride.
00:37:55
Speaker
There's no dry hopping involved. There's no adjuncts. It's a nice, simple, straightforward, easy beer. If this beer does not turn out, I'm getting rid of all my buckets and stuff and hoses and I'm swapping everything out because then it has to be what it is. That's what it has to come down to. So once this beer is done, then, you know, once December rolls around, I will probably fire up the electric
00:38:20
Speaker
um brewing mash and boil to brew something simple again also not using kavik yeast. I know if it's a kavik yeast I just think I had a bad run with it so I'm gonna try something else. I really do want to try and do a hard seltzer proper and and see if I can nail that. If I can nail that oh man are we gonna be cooking for the summer baby?
00:38:46
Speaker
I actually had that conversation last night as well because this wedding we went to only had Bud Light and Miller Lite for their beer options, which is funny because before the wedding started, I did see a guy who worked there go in to where the ceremony and dinner was to be held.
00:39:05
Speaker
Two cases of two brothers, Duane DuPage. That right? Duane DuPage. That's it. Their French Cezanne, you know. And it was not an option while we were there. So it was kind of interesting. But someone was making fun of me because they know how I am about beer. They took pictures of me drinking the light, a picture of me drinking Bud Light. I'm like, these aren't bad beers. They've been on the show.
00:39:32
Speaker
Um, and I said that, you know, it's really, you know, it's really good is that I really actually enjoy hard seltzers. There it is. Truth is out there. Uh, random question. Where was your wedding at? It was at some loft place near, I believe it was near Pilsen. Oh, cool. Oh, I wonder. Was it Bridgeport Lofts or something? No, there was an L in it.
00:39:57
Speaker
I'm trying to think because there was a place that I went to on the south side before I was inside.
00:40:05
Speaker
I don't know. I consider like anything like Pilsen. That's not Southside to me. I mean, it's like South, but it's it's not. But it's, you know, like Beverly is the Southside. Like, sorry, noobs. But like where you grew up, that's Southside. He knows that. He's very, very, very proud of that. Yeah. Yeah. There was some place that had lost one of the guys from Ailman. I don't know if he still does it, but he was running a
00:40:29
Speaker
He had a company where you could hire his people to come and do bartending. And he had a wedding. I think one of the guys that they knew was getting married and they needed bartenders for the wedding. And I was like, I'll do it. He's like, it's literally just simple mixed drinks and pouring off a keg. I was like, oh, I did that. And I got like 20 bucks an hour or something like that. And I was like,
00:40:53
Speaker
And then I got to drink at the end, so. I was gonna say, yeah, it's not a bad gig. You're still at the wedding, you're just providing all of the refreshments for everybody. Yeah, that was pretty sweet. Any who. Yeah, back to you. Yeah, I'd be curious just because how well the peanut butter works in this.
00:41:12
Speaker
the French pressing idea, I think, something we should visit. Yeah, I would think that we wouldn't have to go heavy on whatever adjuncts we decide to Fresh Prince. We can Fresh Prince it. French press into it. I think we could get away with, you know, would be fun is
00:41:31
Speaker
you said graham cracker and vanilla. I think you just get some golden s'mores. Yeah, I would love to do that. I really do. Well, I think we talked about that. What did we do? I don't know if we talked about that. I'm like, I think it was off mic with Rachel about doing the French pressing of bourbon counties. Did we talk about doing that in June? No, that's that's eating that's drinking the rotten pumpkin beers. Oh, that's right.
00:41:56
Speaker
Which, I don't think we have any pumpkin beers lying around, so. Yeah. She'll have to come back in June. Maybe she's got pumpkin beers lying around. She's secretly holding on. Rachel, if you're listening, you need to let us know if you're holding on to pumpkin beers. Keep those stashed in a nice warm place so they can be terrible by the time
00:42:15
Speaker
july or june rolls around but yeah i think i think it would be fun to to do um you know maybe maybe you and i need to experiment it with it off mic and or not you know make a show but but that would that would be fun man if we could do some uh to do some french press with
00:42:33
Speaker
Eugene Porter, because I mean, a lot of people, they do fresh, God, I want to keep saying fresh, fresh, fresh princes. They keep doing fresh prince beers. And, you know, actually, I only know one place there did that was a fucking hot butcher, chill out, Maxon, and then relax. It's all cool. A lot of people do French press beers with just stouts, just regular stouts. It's not always, you know, big barrel age stouts. So a regular imperial stout would do just fine.
00:43:01
Speaker
I'm surprised we haven't thought about doing that with half acres, big hugs. That's just a big stat out and it's delicious. And, you know, the variants are also very good. So I don't see why we couldn't French press that. Ooh, I got it the first time that time. That was good. I would have been curious. I mean, I don't think they'd do it anymore or it's been forever. Was it Goose Island's Big John?
00:43:28
Speaker
was like that, the original base beer for... Was that a bourbon cone? I thought it was Night Stalker. Or Night Stalker. I was gonna say it was either Big John or Night Stalker. So one of those two. But I've had both and both are very good beers. Do you want down now? I could be my cat. So I would be curious if they still had that, like to do that. That would be... I would love to honestly just find a bottle of Night Stalker. That would be fantastic. Yeah, I had one. And I don't know if we drink it.
00:43:58
Speaker
I drank it. Yeah. It's no longer there. No, I don't know. Yeah. I'm trying to think where I found that bottle, too. That may have been something like Gus had, like, hold it on to. And I was like, hey, you want this? I was like, cool. I got that originally, like, when I first started buying Bourbon County, when I got it, I was like, oh, my God, this beer is amazing. And so I think somebody told me, oh, this is the base beer. And I found it.
00:44:27
Speaker
And I think it was an old bottle at the time and I held onto it and I had it for like six or seven years, probably before it was ranked. So I mean, honestly, there are, you know, there have been clone recipes and like actual recipes for Bourbon County release that we could just brew that. We could probably do it very well on your set up and just make, you know, the Bourbon County clone without barrel aging it and just have that. But I mean, I don't know. I don't into the void.
00:44:55
Speaker
Viral Stout is pretty freaking good. We could always ask the friend that we have that used to work at a brewery that brewed a beer that was just like Bourbon County. Yeah, that's interesting. Yeah, we could ask. That was a good idea. Speaking of Into the Void, you know, we I wish there was a way for people who listen to the show. Actually, some of the people who do listen to the show will probably get a chance to try it this time around. When we did our Into the Void Stout,
00:45:22
Speaker
last year around this time is when we brewed it. So we should probably think about it literally. I think it was like second or third week in November. Yeah. So I think soon. Hey, what are you doing next Saturday? You want to come by and brew a big beer after my brownout or I come by. I can bring my stuff over and just do a double.
00:45:39
Speaker
Double brew day, baby. It's been a while since I've done that. That would be fun. And we can record just like last time. We have to, because that's the only way the beer turned out. We did, you know, our Into the Void, which is we had cinnamon rolls from our friend Fanny's.
00:45:54
Speaker
our friends at Fanny's and they are no longer around our IP. Unfortunately, they have closed up shop. If you guys don't know that, Stephanie has moved on and we wish her all the best and we thank her for all the time. And she'll be back on the show, I'm sure at some point, but no longer as the proprietor and owner of Fanny's, but we are going to weasel out that recipe from her because we've, we use the cinnamon, the full iced cinnamon rolls. I mean, cinnamon rolls are fucking huge. You go back to our posts about it. How many did we put four in there?
00:46:23
Speaker
No, you bought four. No, I bought six. You bought six. Oh, yeah, you bought six. And we took two hours. Took two hours. Did I bring one home? Yeah.
00:46:35
Speaker
We're both good husbands. You both said, you, Laura and Becca both said the same thing and like, you guys aren't going to put all those cinnamon rolls in there. And I was like, well, that was the plan, but I'll save you one. Keep the lives happy, you know? Ironically, it was really like, what was funny was after we finished the mash and we drained it, like Tony and I were just sitting there kind of picking at it. I'm like,
00:46:58
Speaker
These still taste really good. They did. I was going to say that. I don't I think maybe we mentioned it, but maybe we didn't. Maybe we didn't, but.
00:47:07
Speaker
Brandon and I did, after we drained the mash tons, there were chunks of the cinnamon roll still sitting there. And it had been sitting there with the hot wort, so there's sugary liquid just soaking in there. And it was full on having almost a coffee-infused, wet, sweet cinnamon roll. It was so good. But anyways, so we've talked about doing that again. And we also talked about, after we had made that,
00:47:33
Speaker
tasted how amazing it was not to pat ourselves in the back but it really was probably one of the best beers that he and I have worked on together and have brewed together. It truly is I feel like our one recipe that we both
00:47:45
Speaker
worked on and developing and brewed together. Like we both had things to do with that. Yeah. And it turned out awesome. I would say flawless. Yeah. I was lightning in a bottle and I hope we can catch that lightning again. But Brandon and I did want to do other variants. So the other ideas that we came up with are obvious ones like coffee, maybe getting some bourbon or getting some oak chips soaking in bourbon.
00:48:09
Speaker
adding that to it to impart that like oaky bourbon. We're getting a barrel one of these days and try and barrel aging that. That is also, I'm doing it correctly and being very adamant and maybe getting some old friends that we know who know how to manage a barrel and they can help us out with that to make sure that it all goes well. Because they said it tasted great when we poured it for them and then it sucked once we fucking got it out of the cup.
00:48:34
Speaker
But one of the ideas that we just recently came up with was banana chips. Banana chips. Yeah, banana chips. I had heard something recently on another podcast I won't mention, even though I love listening to those guys, but hey, man, this is my show.
00:48:52
Speaker
I'm not going to mention someone else's show. I was going to say it. It's not I don't think I don't think it is who you think it is. It's not it's not it's not the guys that we weren't featured on the show. OK, got it. That's good. I love that. I love basic brewing. It's brew philosophy. I don't know that philosophy was what I was going to say. They were talking about, yeah, they they had somebody about adding like banana chips to get the banana flavor. But they were also talking about, you know, if you can just get it from the yeast, do that. And I was like, yeah, but
00:49:21
Speaker
I like fun shit like that. And, you know, I don't know why we didn't think about it because when you dehydrate bananas or have banana chips, you suck out all that moisture so that when you're adding it to secondary, it's just going to release all those flavors. And it's just going to be I'm I'm so excited to. And it was funny. It was funny when you had mentioned that because I had just in my dehydrator taken like two bananas and dehydrated them, trying to get Benjamin to eat some like banana chips.
00:49:50
Speaker
And he was like, he loves bananas, but he took like one of them in the end. He's like, no, I was like, all right, whatever. So I'm feeling crunchy bananas dead. Back at night, I mean, like I was throwing them in yogurt and stuff like that. And it was literally like the next week you were like, we should do dehydrated bananas in there. I was like, that's an awesome idea.
00:50:10
Speaker
But so was it like Saturday maybe? I sent you, did I send it to you? I think I did. Yes. John Carruthers did the pineapple powder. And he got it for, he was using it for a pizza topping. Which is also awesome. Yeah. So I saw that and I was like, I asked him, I was like, I'm just curious. Like I'm curious about a brewing aspect. Where did you find this? And then he's like, oh, on Amazon. So when I saw that, then I thought in my head, I was like, I wonder if they have a banana powder.
00:50:39
Speaker
And there is a banana powder that you can buy. Kind of the same thing, but it is like, it is, you know, they said moat. So the difference, I guess, with this powder was a lot of banana powders or extracts that you would buy currently are
00:50:58
Speaker
from unripened bananas, so they're still like green. This company uses, you know, fully ripened bananas and then, you know, turns it into the powder. So yeah, that's what, I mean, basically this powder is just into becoming dehydrated. It's dehydrated fruits. So they get dehydrated and they're pulverized into a powder. Well, yeah, because my other thought was like, instead of buying that, we could take a bunch of bananas, dehydrate them and pulverize them. Put them in a food processor and
00:51:27
Speaker
Let's do it. Let's do that. Let's give that a try. We'll do that. And I feel like that would be fun. And it'll really, you know, meld better, I think, into the beer. We don't have to worry about removing banana chips at the end when we go to keg the beer. Less of a mess, I guess.
00:51:45
Speaker
Well, we can also, like, if we do that, we can use my filter. Or if we do use, you know, the banana chips or whatever, and they kind of rehydrate and we rack the beer off, then we pull the bananas out, dry them and caramelize them with like a, you know, in the oven. And then we have like, you know, stout bananas.
00:52:03
Speaker
Oh, I was like pull them off and re dehydrate them. Yeah, something like that, man. That would be fun. That would be interesting. Hmm. Yeah. Well, so like banana then like wasn't there wasn't there a prop that was like bananas foster? Yeah, that was the 2017.
00:52:23
Speaker
So what was in there besides banana? Was it like caramel or? Let me, let me double check. Uh, there, I know there's cinnamon and, um, man, um, I can't, almond almond was also a thing in there. 27 BCS, I think. Yeah. Cause 2017 is when, uh, Oh man. I have to remember that not everybody knows what I'm talking about. Uh, when I typed that in this one.
00:52:49
Speaker
was stout agent bourbon barrels of bananas, roasted almonds, and cassia bark. Yes, this is my all-time favorite prop. I was very, man, it was so, so, so, so, so good. I absolutely loved it. But yeah, if we could get that banana flavor in there with some cinnamon, I think we'll be,
00:53:12
Speaker
I think will be exactly what we want to have for a big stout. And my other thought was that if we did a big five gallon batch, we could always, the cinnamon's just kind of in this beer in general. I feel like that makes the, into the void, sorry, I'm like belted. But it makes that what, and I think that's just part of the base beer in general.
00:53:34
Speaker
If we took the five gallon batch, or if we did like a six gallon batch of it, split it in half and did three gallons of banana and then three gallons with like something else, maybe, I don't know, coffee, peanut butter, whatever, something else would be, would be fun to do. Cause it's a, it's a nice big stout, or we can just let it ride and see what it tastes like without the cinnamon rolls in it. You know, kind of just spruce it up with
00:54:01
Speaker
just the cinnamon. You did cinnamon sticks in Buffalo Trace, that one in there. We had a cinnamon stick in the boil, and then I am, did we put a cinnamon stick in the keg? No, so we did cinnamon, so we did cinnamon powder in the boil. Right. Because I remember. Thank you, Aggie, for correcting me. Because that's when, like, my wife was like, you used a good cinnamon? Then you found more of it. Yeah, so now I've got sticks of it. So,
00:54:31
Speaker
I would definitely wanna do that again. I wouldn't do a, maybe, you know what? I'm wondering if like a stick in the boil would like be better. It would be, I mean, it's worth a shot. It will add to it. The other thing is- Yeah, cause I think we would get probably just as much out of it as we did as just adding in like a tablespoon like we did. I think a toasted coconut version would be good as well. Oh yeah, 100%. I mean, cinnamon and coconut, we can just do our own, you know, full on freaking crazy variations of this beer.
00:55:00
Speaker
I think we'll try banana this year, see how that works out. And then next year we plan to just do, you know, maybe we'll just do our full run and we'll, maybe we'll bring some people on to drink it with us and we'll talk about it. If the bananas successful, like I don't want to do bananas foster, like I don't want to like copy, but what would be awesome to try to get is the chocolate covered banana
00:55:24
Speaker
Style. Cocoa nibs, man. We'll get some cocoa nibs in there, like get some real straight up cocoa nibs, throw it in there and add the banana powder. I think that would be awesome. It'd be great. So Brandon, if someone was walking down the street and they were like, hey man, did you try that new PBU gene? What would you give that out of five?
00:55:43
Speaker
For me, this is a solid, I'm going between four and four and a half, maybe 4.25 on this one too, man. This one is- I'm going to go 4.25 as well. I like it a lot. That is this hype praise for both of us to give it that high. I really do enjoy it. This is, actually I thought this was going to be more of a one and done. I don't think I could have another one like right after this, but it wouldn't be,
00:56:11
Speaker
out of the question to split another one with somebody else. You know what I mean? Like have one and then maybe I could have another one, but then I'd be it. But the lack of like overly, you know, coingly sweet and like those, some of those big, like sweet sticky stouts. I mean, I could have like another pour of that if I was at revolution. But yeah, this would be a great after dinner, beer, Thanksgiving. You know, when you're ready to tell the rest of your family, look,
00:56:38
Speaker
Here's the deal. Sick of your politics. I'm sick of your bullshit. Could fuck this beer and be thankful that I'm here at your house. Sounds like I'm projecting. I'm not. I like my family. But yeah, also drink this beer. But yeah, two awesome beers. If I was spending Thanksgiving with Revolution, this is how I'd want to do it, man. Yeah.
00:57:02
Speaker
Uh, this, and you kind of nailed it perfectly when you said like totally go like after dinner, this would be great with any dessert that you're having. Very good compliment. Um, probably my favorite. I can't remember back to like other versions of the Eugene that I've had. I know I've had some of the various in the coffee or whatever, but I think, I mean, I love peanut butter enough or so much that I think this,
00:57:29
Speaker
this is my favorite like variant that they've done on this. So I do dig it.
Challenges of Peanut Butter Beers
00:57:34
Speaker
I don't know if it beats coffee for me, but I'm a big coffee beer fan. So that maybe I need to do it side by side. It might be very well tied for me because again, I guess like I do enjoy coffee beers as well. So, but yeah, just the way the peanut butter comes through on this,
00:57:54
Speaker
probably makes this one of my favorite peanut butter beers that I've had too. So absolutely. I'll agree with you on that as well. Peanut butter is hard to do. You'd think it'd be easy, but I feel like some of them are just overly sweet. And I feel like that's why we haven't gotten a peanut butter bourbon County yet because it's so
00:58:10
Speaker
I feel like that's a difficult thing to do. Death by peanut butter would be interesting. But that's just tough. I feel like it's a game. Maybe we just gave Rev an idea. Hey, guys, if you brew this, please let us know. We'll come and help you. Yeah, we'll give you a hand. We like brewing. We're brewers. That's what we do. We do those things. But yeah, so there we go. That's our Thanksgiving with the Revolution Brewing episode. We hope you guys go if you're in Chicago area
00:58:39
Speaker
You know, anybody who can grab his beers, call him up, say, hey, man, I want to drink the beers that the malting hour guys had and suggested for Thanksgiving because they know their shit and they know what they're doing. If there's one thing we know, we know how to drink beer and we know what goes with holidays. That's our that's our new tagline.
00:59:01
Speaker
Brandon. Oh, Jesus. Steph's falling over here. Brandon, I love you, man. Love you too, brother. Aggie, thanks for joining us again and filling in for Clark. We appreciate it. You did a great job. And we'll see you guys next time. Bye, guys.
00:59:17
Speaker
This has been The Malting Hour. Be sure to follow us on all social media by searching The Malting Hour and at themaltinghour.com. You can also follow us on social media platforms individually. Branded can be found on Instagram as bmdub81. On Twitter, bdub81.
00:59:32
Speaker
On Untapped, Bdub drinks beer. Tony can be found on Instagram and Untapped under Asafelp Chicago. On Twitter, TheAsafelpChicago. Clark can be found as Clarkowski on all three. Be sure to subscribe, like, and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at The Malting Hour.