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Episode 174 - Revolution Brewing Deep Wood Part 3
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This week we finish off our previews of the 2025 Deep Wood series from Revolution Brewing. Big thanks to Rev for letting us get a sneak peek before the beers are released.
Be sure to preorder your beer January 20th, 2026.
Theme music provided by Myke Kelli (@mykekelli)
Outro music provided by @FluidMinds
Check out all our episodes at www.themaltinghour.com
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Transcript
Introduction to The Malting Hour and Hosts
00:00:01
Speaker
Don't wreck your palate. That's sweet. We're about to drink. He's letting it air out. I'm letting it breathe. Letting it open up. You take a sip of the stout and you smell the cake. Christmas cakes.
00:00:13
Speaker
We're pairing beer tonight. me This week we finish our preview of Revolution's Deepwood series. This is episode 174 the Malting Hour. What's the haps on the hops?
00:00:23
Speaker
Got yeast, 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. Got the gift of gab, the friends you wish you had.
00:00:35
Speaker
Join us for a
The Malting Hour Theme Song and Atmosphere
00:00:36
Speaker
drink. Join us for a laugh. Time is never wasted. When you're getting wasted? The Molten Hour here. People, people, taking places. People, people, taking places.
Host Introductions and Banter
00:00:48
Speaker
Welcome to the Malting Hour. I am one of your hosts, Tony Gullick, joined always with... Brandon Winninger. And to my left, Brandon's right... Matthew Moultenauer. Yeah, I decided to do multidirectional. I feel like that's going to be my thing for
New Year's Resolutions and Humor
00:01:00
Speaker
you.
00:01:00
Speaker
Multidirectional? No, malting. My fuck. Malting directional. You got me. You got me. It's my New Year's resolution! Going many directions! I'm going everywhere!
00:01:14
Speaker
ah Happy New Year, everybody. yeah Again. Yeah, that's right. We already did that. To me, in my head, the Maltese was the last of 2025 because we were talking
Chicago Bears Discussion
00:01:25
Speaker
about 2025 beers. I wonder if I can hear i can hear it I don't think it's going to pick up. Never mind. I'm sorry. Can you hear what? I think you should leave.
00:01:32
Speaker
Oh. oop It's going to distract me. Does this is ever happen to you? I know. it's I ignore a lot of the stuff that's on, but I think you should leave. I can watch any time of the day.
00:01:43
Speaker
It's kind of like when I have a sick day from work, I'll put on key and peel because it's just, I laugh and I can also sleep to it. Wake up in the middle of something and be like, oh, yeah, I know the sketch. Favorite sketch?
00:01:55
Speaker
oh That one. The one with her outside of the hotel, racist ass Millie Gibson. That one was pretty good. Oh, racist ass Millie Gibson.
00:02:07
Speaker
I do like the ah continental breakfast. Oh, my. kind and There's another one where he's on a plane and he gets like bumped up to... Fuck, what it is it? It's not like first class, but... He goes for like economic. Yeah, yeah. definite kind of here's something thing He's like, oh, my.
00:02:23
Speaker
This is just great character. Anyway, we we'll have a separate podcast about TV shows. um Brandon, how you doing, buddy? Good, how are you? Pretty good. Pretty good. So far, you know, it's January, Chicago, cold. Got a lot of things to be happy about as a Chicago person as the Bears are.
00:02:42
Speaker
Hopefully, as this episode comes out, we have beaten the Rams. I feel pretty good. don't know. We'll see what happens. Sorry, Matthew. Sorry. i think Bears go play more than one quarter.
00:02:53
Speaker
Probably not. I mean, they're really good in one quarter. That's all we need. It's one good quarter. That's all we need. Why does it got to be the last quarter of the game? I mean, it'd be really nice if in this game we had at least two good quarters. I am actually rooting for the Bears to go to the Super Bowl at this point. It'd be fun. Because then I would also be like, at least we lost to the Super Bowl champions. Oh, and oh to go and win. Thank you. I would love to see the Bills and Bears play.
00:03:18
Speaker
Me personally, because when the Bears were terrible, i became ah Buffalo Bills fan with Josh Allen. I really like the Bills. And to see those two teams duke it out in the Super Bowl would be awesome because I'm like, oh, look at this. The team that kept me into football while the Bears were not doing great.
00:03:40
Speaker
against the Bears team that is now Bears team I've been waiting for. it'd be fun. You've been waiting for a team that can play one quarter at a time? Yeah. yeah And win. I mean, that the thing is winning. Because if if you if you don't know, now you one quarter is better than the no quarters we were getting last year. And guess what?
00:04:03
Speaker
It only took us one quarter. You get 25 points. That part pisses me off so much. Yeah. Probably should have. I mean, the Packers were lucky in that third quarter. The fact that they didn't fumble twice.
00:04:16
Speaker
Yeah. They should have lost. The Packers at that point were just trying not to lose. The craziest. If you're trying not to lose, you're not trying to win. The craziest thing is all the Packers fans on social media who are losing their mind.
00:04:31
Speaker
Oh, yeah. Just crashing out. Trying to find any excuse. and it's like, relax. Relax. Well, it's like the statistic I saw earlier today, which is 27% of the country supports ICE and they're what they're doing in Minneapolis. And also in 2023, 28% of the population is illiterate.
00:04:53
Speaker
Correlation causation. Makes sense. That makes sense. Those guys got numbers in your head. Not saying that the Packers fans aren't. They're saying they're supporting ICE.
00:05:08
Speaker
They are the frozen tundra. It's true. It's true. I hope not. I hope not either. Anyway, we welcome everybody.
Revolution Brewing's Deepwood Series Overview
00:05:17
Speaker
This is episode, ah we are doing the final ah Revolution Deepwood release. This is the January release. Thank you, Revolution, for giving us these beers to preview. I'm very excited to sample these. ah The beers, I'll go through what they have here. The beers in this release, I don't know how to pronounce this.
00:05:37
Speaker
Deathirana. That sounds about right. Well, it's spelled Deathirana. It's an Imperial Stout aged in bourbon barrels and Brazilian Ambarana barrels. And then the return of Mindshaft Gap, which is a barley wine aged in cognac barrels.
00:05:52
Speaker
Is Jack Black part of this? Why would Jack Black be a part of that? Minecraft. It's Mindshaft. They're also releasing two final variants moving on from their 2010 collection. Barley Wine DBXOJ La Cerise.
00:06:07
Speaker
Is it from their 2010 collection? Oh, it's a re-release. Double Barrel VSOJ finished in French Cherry Liqueur Barrels. That is not the one we're trying tonight. going to hold on to that because Brandon is going strong on his dry January or maybe dry February. Brandon! I feel like if the Bears go to the Super Bowl, though. Oh, yeah, no. Maybe not even during the game, but maybe a celebratory beer Oh, yeah. That's right. Well, they'll be in February.
00:06:30
Speaker
That's what I said. Yeah. He might he was talking about maybe even going all the way to March. You not remember the last episode? Stop drinking so much. And then the last one is ah Sir Lee or Sir Lai because it's collaboration with their friends at Sir Lee Brewing. It's a stout blend aged in bourbon barrels and finished on freshly empty red wine barrel lees.
00:06:51
Speaker
So that is ah that's what we're trying. that's Those are the three. Oh good. We're going to try it. Also um this Friday because it's coming out Monday ah the they have a lot of the four special tappings that they're doing.
00:07:07
Speaker
And we'll get into those a little bit later, but I will say one of them involves malort. That's pretty exciting. I do like malort. I know you do Matthew? So much. Go ahead and grab that middle can, which is Detherana.
00:07:21
Speaker
Detherana. Brandon, before we get started, what are you drinking? Good question. um i am drinking um some Chicago, but also drinking Athletic Brewing Company's Moscow Mule.
00:07:36
Speaker
Near beer with ginger ale and other natural flavors. How's it tasting? Good. Does it taste like a Moscow Mule? Kind of. Yeah. I mean, I figure a Moscow Mule should be pretty easy to do as a mocktail. Yeah.
00:07:50
Speaker
Focusing heavily on ginger. Ginger, right? Yeah. It's got little of citrus. Yeah. Yeah. Ginger and lime. So. Is it brewed or is it? Well, my ingredients are malted barley, wheat, natural flavors, hops, ginger, yeast.
00:08:06
Speaker
yeah Ah, ginger yeast. And he did it into the mic because that's what he loves to do. like it so much. Ay yi yi. While you're pouring that, going go ahead and read the description of Deathirana. You should check out the doctor.
00:08:22
Speaker
Shouldn't be foamy like that. ah This exotic rendition of Dissar owes its adjunct adjacent cinnamon, coconut, and maple demeanor to a portion of the blend being finished in several young Brazilian Ambaraya barrels. I'm very proud of myself for getting through that.
00:08:40
Speaker
Not really tripping up. It's pretty good. I'm proud of you, too, for being part of the 27%. Oh, Jesus. Baking spice aromatics evolve as this beer warms in glass, providing a dynamic sipping experience for anyone feeling nostalgic for a certain classic toasty, crunchy cereal without the cloyingly sweetness.
00:08:59
Speaker
This is... I
Tasting Deathirana: Flavors and Aging Process
00:09:01
Speaker
don't know the ABV. They didn't put it back. What the hell, guys? Is it on the can or no? mean, Let's see. I'm looking. I'm looking. see right off searching I don't see it. I'm sure we can find it at some point.
00:09:15
Speaker
There is a very cool can. I do like the artwork. Yeah. Very cool. Very, very cool. and Very Stranger Things. What? How is it Stranger Things? You're going put the can down. You didn't even pour any yet. know.
00:09:30
Speaker
Listen to me pour.
00:09:35
Speaker
foaming less than Matthew. No doctor for you. Someone had one beer today. I'm wasted. Ooh, that smells good. Brandon, you smelling this. You got the one with all the aromatics. That's true. You did.
00:09:55
Speaker
Smells good. i like it. I'm getting a like cinnamon and cocoa.
00:10:00
Speaker
Yeah, you a little bit of that like sweetness. There's almost like a sugary note with a vanilla or... Yeah. That description at the end when they're talking about a certain ah toasted crunchy cereal, that is... I'm getting that. And that's crazy from a barrel-aged stout.
00:10:20
Speaker
That just puts me on to like, is that what Prost could be? Yeah, Prost is a real stout. i' pretty sure there's one barrel of cinnamon brux that's been sitting for almost three years somewhere. i feel like you've talked about that before. We need to find that. Go find it. I don't know where it is. Well, let me have free reign of the brewery. Yeah. we will do We will find everything.
00:10:43
Speaker
I want to eat those wings you guys have this weekend. Oh, look, a rat. There's no rats. at um kind of Call it a catering order for the catering order for the game.
00:10:54
Speaker
yeah now that they cater Yes, we do. I didn't know that. wait Well, we just started it this past week. And then also if you come to the Field Museum, a chef is coming with us. And one of the items is going to be a cracker with bacon and like 10 other crazy things that he's doing. Interesting. That we're also going to promote of like him being able to cater. He has to do 1,800 samples for the Field Museum.
00:11:21
Speaker
That's fine. He'll be fine. That's a lot of samples. It's a bait bacon brown sugar cracker with a couple of So is he just going up one day to the Field Museum with 1,800 samples be like, hey, guys want to try some food? Yeah, on the 22nd. 22nd of January? month Yeah. Oh.
00:11:39
Speaker
it's It's also Wednesday, Thursday. So the 22nd of this month at the Field Museum is First Bites, which is the launch of. That's right. Of? Restaurant Week.
00:11:50
Speaker
Thank you. I remember I sent it to you and you were like, oh, we're out of town. We are. We're going to Milwaukee. And so I talked to them. And so even though we're not officially part of restaurant week, um we are adjunctly supporting it through beer that we've done for the last like three or four years. But then I asked because of chef, could we also bring some awesome food items?
00:12:15
Speaker
We are going to support and show food and beer there. Nice. Very nice. I am looking, sorry, i'm I was trying to find the ABV on this while you were rambling about plugging something for older ramblers. Too new, probably not even on tap yet. I mean, I can tell you about Marty coming by and trying all the barrel-aged stuff that we have sitting in barrels, but know. You could.
00:12:37
Speaker
i'm not going to allow it. um This beer is, ah this is, as we're watching, I think. It might be alcoholic or it might be non-alcoholic. This is. in can tell?
00:12:52
Speaker
This is my Q zone. This beer is right up my alley. This is like, it is the the cinnamon from the barrels that they're using, the wood that they use is like, I looked i looked up the the barrel, the Ambarana.
00:13:09
Speaker
I think I'm pronouncing that right. There's like a lot of vanilla, oaky, and cinnamon. what what are you What are you signaling for, Matthew? Let me see it's spelled. Okay. You keep questioning yourself.
00:13:20
Speaker
I mean, I'm i'm i'm almost positive. Because I think I've talked about it for another... Umbra. Yeah, so I'm right. Okay, nice. um Good job, buddy. Thank you.
00:13:32
Speaker
um It is... It's like cinnamon without it being like... How can I... How do I word this? Spice. You know what I mean Like...
00:13:43
Speaker
There's a cinnamon flavor, not like artificial, but it's like, it's there without it being like the cinnamon spice.
00:13:52
Speaker
Interesting. Does that make sense? But not nutmeg, clove. Yeah, no, no, no. Like, it's still cinnamon. um So I wonder, so like, you have a Cassian bark. Right. Which definitely gives you some of that aspect without actually being cinnamon.
00:14:07
Speaker
Jeez. Sorry. That was a big burp. Okay. Keep going. done. Okay. This episode
Exploring Barley Wines: Sweetness and Balance
00:14:15
Speaker
is going great. Brandon, I really need you get back to drinking. I can't do this with Matthew.
00:14:20
Speaker
I am drinking. I'm wasted. um Yeah. it There is like this almost a creaminess to it. Does that mean like i don't know. Don't.
00:14:32
Speaker
I can't look at Matthew. It is not like it's not boozy. It is. And it's not like it's not like thick either. I mean, it's got a nice mouthfeel to it.
00:14:45
Speaker
So the one part that does make me think about this, as you said it, is it didn't say toasted cinnamon, right? Correct. It's just this is from the it's from the wood. Yeah. well Okay, so that actually does go into... I didn't try the barrels, but Trevor was just telling me today a couple of the barrels that we did with Marty from Rev.
00:15:04
Speaker
Some of the barrels were supposed to taste like toasted marshmallows. Some were supposed to be like coconut. And each one, Trevor was like... damn it, I don't want to adjunct these. This actually tastes like coconut and marshmallow without any adjuncts. and So we're going do a two-year age on each of those. Well, that's the thing. it's this it It says like that it's adjuncted adjacent cinnamon, coconut, and maple demeanor is from the way that they blend being finished in the several young Brazilian Ambarana barrels. So there this isn't adjuncted at all.
00:15:37
Speaker
Yeah, Marty. From what I'm reading from this. like the The characteristics that are coming. I don't... It says as it warms up, and this isn't ice cold. Yeah. It's probably a perfect temperature. i might let this one sit a little bit, or the can that i you gave me, let that one kind of warm up.
00:15:54
Speaker
But I get like vanilla, coconut. Obviously, the cocoa is still coming from the stout itself. Not coconut. Cheese is cinnamon is what going to say. No, but I'll be honest. You said this is not adjuncted, and that's the first time that I was like, oh, I thought this was adjuncted with cinnamon. Because the cinnamon is there. Can you take a little sip at all? Okay. I know. Sorry. I just want your feedback on this so bad, Brandon. Yeah.
00:16:17
Speaker
I don't fall to peer pressure. I'm not trying to peer pressure you. Stick your tongue in it and then dip it out. No, no, dip your tongue. The whole tongue. let me try your It's really good. Like, this is... um
00:16:31
Speaker
Man, that scent, like, the more I keep sipping on it, it's it is, like, lingering kind of, like, cinnamon. There's still, barrel characteristic, too. like What were the... Well, apparently it's all barrel characteristic. that All that cinnamon is just barrel. so i'm I'm going to play dumb, but it said, it like, the Brazilian barrels, what are they? Like, what kind of liquor is that? It's great idea.
00:16:53
Speaker
Let's look it up. Google, show me that shit. ah Let's see... the flavor spirits read character So it shows a bottle of something.
00:17:07
Speaker
That solves the mystery. It says r d one Brazilian Ambarano Wood. Interesting. Okay, I guess we're just going back out of that and not let me look at it more. So Brandon, tell me about these Christmas cakes that you brought. This guy. Oh, they're aged 12 years? This is what it says. Brazilian Amberana, also called Brazilian Oak, is a tropical hardwood prize for imparting unique spicy, sweet, and vanilla-like flavors and spirits.
00:17:36
Speaker
Like? What that? you pronounce that?
00:17:40
Speaker
Cinnamon. No, that doofus.
00:17:44
Speaker
Cahaca. it Sounds like caca. I'm probably doing that wrong. And bourbon with notes of cinnamon, gingerbread, honey, and tropical fruit, making it popular for barrel aging and infusions in craft beer and distilling. It's also used in furniture, flooring, and essential oils.
00:17:59
Speaker
Sweet. Spicy. Yeah, i when i like I'm looking it up and I'm seeing a lot of like whiskeys and stuff like that. I don't know how to pronounce that. Caca. Caca.
00:18:15
Speaker
It infuses caca. No, this is really good. Brandon, you're going to love this. The fact that there is that much cinnamon and vanilla up front with it just from the barrel, it's crazy. Nice.
00:18:30
Speaker
Very, very tasty. and Thank you for giving me ah the Rev ah Barrel Christmas glass. yeah I only break it out during Christmas. You know what? I remember for Christmas one year, you got me that Simpsons glass from what? Triple Glass?
00:18:43
Speaker
Something like that. Do you know that just this year I put together that those are all Christmas movie references that all the Simpsons characters have? really? Yeah. like I saw a Homer die hard. I'm like, oh, that's good. I just kind of looked at him like, oh, cool. Look at all these characters. And then Virginia and I were, like I was talking about the glasses. like, oh, yeah, Brandon gave this to me. I want to pack this away for Christmas. I'm looking at him I am so stupid. These are all Christmas. I thought you knew that. No, these are all Christmas movie references.
00:19:09
Speaker
references that's great i'm glad it took me four years to figure something like that yeah four or five years it's great and i i bought a from that same company i have a simpsons valentine's day beer glass nice that's from the one where like millhouse gets a girlfriend and they're watching a sex ed cartoon mrs krabappo goes she's faking it's got bunnies on there yeah Overall, this is fantastic. This is really good. um
00:19:42
Speaker
it's It is blowing my mind that this is not adjuncted at all. Same. i Without you telling me that, I would have fully guessed that was cinnamon and vanilla. yeah at least i kind of wish there was, and maybe they were like Saving, i mean, it's rev. They are definitely saving some to do other things with.
00:20:03
Speaker
It would be nice. I was hoping there was a Deathirata variant. There's special tappings that they're doing on Friday. Just like something else. Like, i don't know. I mean, I wouldn't want anything amped up, but I don't know.
00:20:19
Speaker
i don't know what else you can do to this. It's kind of like, i feel like it's so delicate because of that barrel that whatever else you might do to it, doo-doo, Due to it, it might, and don't know, fuck up the whole thing.
00:20:33
Speaker
i am very curious what the ABV on this is because I'm wondering. Yeah, nothing. Can't find shit. If it is a little bit lower ABV that they just wanted to let the barrels shine through. Might be. Yeah.
00:20:47
Speaker
Yeah, I'm i'm surprised it's it's it's not here on the on the site. but Because we used to go We might actually have that information in an email. I checked. Okay, I figured.
00:20:57
Speaker
We used to go from barrel-aged beers at like 9%, 10%, and now they're 15%, 16%, 20%. fifteen sixteen twenty it's definite I will say this. It's definitely a approachable barrel-aged stout.
00:21:11
Speaker
You know what I mean? like I feel like so Virginia is not a huge barrel-aged beer person. She is a bourbon person. She is a White Claw person. She is a Coors Light person.
00:21:22
Speaker
I'll throw her under the bus. I'll throw under the bus. Those are things she likes, man But she's out like when I did the advent calendar, she tasted every single one of those beers because poured a little bit for her. And we went to the Krampus dinner.
00:21:33
Speaker
the There were two Krampus variants that she liked a bunch. And I think that this might be one that she would enjoy. I don't think she'd drink a whole one. But if did like a three ounce pour for her, she would finish that like...
00:21:46
Speaker
It's definitely an approachable like barely just out. Yeah, I would only drink a whole one by myself if that was the only bear I was drinking that night. Okay, well, I would drink a whole one by myself. for the bear's game. might do that when i get home.
00:21:59
Speaker
What? Just drink that drink one Detherrata each quarter. I can't. I have one right now that I'm taking home, and then I have to purchase it on Tuesday and get it next Friday. Okay?
00:22:12
Speaker
Not drinking all the death around us. Brad and I are sharing these together. Save them for fucking other episodes. Oh, I see. Yeah. You may not be on those with the way you're talking to me right now.
00:22:22
Speaker
Wow. Anyways, I'm going to wash that down with Old Irving's Shoto Rice Lager. 12 fluid ounces, 4.8% ABV. It's version two. oh there's a new version? It is.
00:22:36
Speaker
I kind like the first version more. Not that I did like this. Well, of course would. The first version had a little bit more hops ah akin to like Dirty and a little bit more citrusy. I felt like this was hoppier.
00:22:48
Speaker
This one? Yeah.
00:22:51
Speaker
<unk>d be That's the first that I've heard of that. Well, dude, I'm just going off of the... Yeah, we did version two to be a little bit softer on the back end palette. I just keep looking over at Brandon. Brandon's doing other things. is great. He's just letting us fucking...
00:23:07
Speaker
Brandon's like, I'm not drinking. Brandon's like, say what you say. These two dickheads figure it out
00:23:15
Speaker
That's what Brandon always wanted. i doubt it. I think. Sword fight. No, we're not doing that. What the fuck is going on here? i don't know anymore.
00:23:26
Speaker
This guy. ah Alright, let's move on to number two. Mindshaft Gap. Oh, that's a cool it's a cool barrel too. It's the one on the right, dude. Look look at that there barrel. that barrel of the fuck I think he was blessing it.
00:23:41
Speaker
That was. Mindshaft Gap. Mindshaft Gap. Barley wine ale aged in cognac barrels. Here we go.
00:23:51
Speaker
Our institutionalized barley wine takes shelter in cognac barrels for 12 months before emerging imbued with characteristics of one of the world's most storied spirits.
00:24:02
Speaker
French oak adds character that is subdued but complex as compared to American varieties. Making this a perfect beer for the best of times or the end of times.
00:24:12
Speaker
Enjoy now or store cold. Essence of elegance and aggression. o And then on the barrel says, hi there.
00:24:23
Speaker
oh make sense Did you also say on the barrel it says hi there? Hi there, ho there, ho. peter I didn't. Or is it a picture of a barrel that says hi there? I accidentally said barrel. Okay, good. But I meant to say artwork.
00:24:36
Speaker
um Let's see. this is I'm going to go look and see if... Red almost. so the last time I had this was in... Oh, shit. Last time I had this was 2020.
00:24:52
Speaker
and that's Nothing happened in 2020. Nope. and This is 14.3 ABV. like that. And I gave that was good man i ah you have very real review of this. This is going to be interesting. I said cognac sweetness. That's about it. Kind of bum.
00:25:12
Speaker
I think a stout and a cognac barrel would be more interesting and add more depth. Don't think this one is for me. Ooh, let's see. Really interested in what you have to say now.
00:25:23
Speaker
Me too. So while Tony's taking a sip... going to pour it first, dingbat. You're not drinking out of a can? It's like motor oil. no No, the other one was closer to motor oil. It's like maple syrup pouring out of it.
00:25:38
Speaker
It does have a little bit more color. Ooh, that smells like... That smells like... ah It smells like sugar. smells like cognac. It smells like maple syrup. Yeah, maple syrup. I don't actually love the smell of maple syrup.
00:25:54
Speaker
kind of grosses me out.
00:25:57
Speaker
You know't don't like our Canadian brothers, Sorry, what? Our Canadian brothers. and it all I love real maple syrup. Oh, the A part. That's my mess. Thank you, Brandon. A. All right, here we go Going in.
00:26:13
Speaker
All right. what do you think? It's a little bit of that like very rich red hue, but you can see just a little bit through it. What do you think? like it. That's good.
00:26:30
Speaker
A lot of sweetness. But it's not like... it isn I actually don't want this to warm up.
00:26:39
Speaker
And I will say, when he says he doesn't want this to warm up, I think you're right that right around that like 55 60 it's cellar temp it is not chilled it is not like 38 40 degrees no I like it where we're at I wouldn't mind it a little colder i don't want it to warm up because I feel like that sweetness is then all I'm gonna get number one a barley wine is already pretty sweet yeah they're aging in a cognac barrel in probably more sweetness I do get just a tad bitterness on the back end palate right in my jaw. The back end palate? Mm-hmm.
00:27:14
Speaker
The back end of your palate? You want see the back end of my palate? I swear to God. Virginia really is going to think I'm into dudes. And she would be correct.
00:27:26
Speaker
Just to you, buddy. And Brandon. can see bit of that bitterness, yeah. Like, just on the back end, which I don like because it gives it a little bit of balance. Yeah. um because that sweetness right up front, I thought I was going to be a little bit put off by it. Yeah. But it's balanced out by hype how quickly it finishes. i also kind of go, i didn't realize it until a coworker of mine told me how much he doesn't like barley wines. And I was like, that's crazy. And I looked back at a lot of my barley wine check-ins. like they were like They're not very high.
00:27:57
Speaker
Because I think it's because of the sweetness, but I do like barley wines, like barley wine that's well done. Like when we did the VSOJ and like all the different variants of the barley wines, I am interested in trying, but I do just want like a small pour. And I genuinely like sweet, like, I mean, I like pastry styles and shit like that, but there's something about a barley wine. It's missed for me. And the sweetness is that I'm missing that roastiness when it comes to like a barrel aged big beer. Yeah.
00:28:25
Speaker
I'm wondering, do you do you remember drinking barley orange like 10, 15 years ago? Yes. Because those barley wines, there's two versions. There's English barley wine, which was all raisin.
00:28:38
Speaker
Oh, yeah. That might have been. Exactly. It was like straight raisin pruney. It was so funny because I hate raisins and prunes. Exactly. But I think I like that one. I like some of those, though.
00:28:49
Speaker
I didn't to like them as much or used to have like Sierra Nevada Bigfoot, which is an American barley wine. So Bigfoot, I dropped. But I like Bigfoot, but I feel like the last time I had Bigfoot, I was kind of like... if And to me, that goes far thinner and more bitterness on the back end and not have the sweetness.
00:29:10
Speaker
And I think what like Revolution and what we aim towards now a lot more has these really beautiful kind of like dark cherry notes that don't quite fall into the like raisin, crazin...
00:29:26
Speaker
Prune, which those English barley wines is what always got me where i was like, oh, it tastes like prunes. I don't know, but I feel like i liked English barley wines more. Okay, fruitcake. They tasted like fruitcake. I've actually never eaten fruitcake. Oh, i thought he was calling you fruitcake. Yeah, dude, that's not cool.
00:29:43
Speaker
I'm 2026. Don't be that way. They tasted like fruitcake. What I've realized is that, I will say this, though, for barrel-aged barley wines, at least the rev ones, like those I hold on to a little bit longer...
00:29:55
Speaker
Because I'm not so like, oh, God, I want this, I want this, I want this. Not in a bad way, but it's like, um I got a taste of this
Brewing with Candy Cap Mushrooms
00:30:02
Speaker
right now. And it might be one of the ones that I share more instead of yeah stouts I can fucking...
00:30:08
Speaker
go to town and knock those out. what was the What was the barley wine you guys did that had to do with like mushrooms? That was Gamble Hearted. Talk about that one again. what What was that all about? That one we did in collaboration with Hammerheart. It was a smoked barley wine. Yes, I remember. And it wasn't like over overly powered smoked. I really liked that one.
00:30:30
Speaker
Very middle smoke. Blended a little bit with... can there were kidny ca Candy cat mushrooms? cat mushrooms blended a little bit with ah some Krampus stout on the back end. And the in the candy cat mushrooms give off a maple flavor, right? Yeah.
00:30:44
Speaker
Wow, look at brain. Candy cat mushrooms, you have to try immediately. They're very expensive. Real quick, Brandon and I are in sync, so his soberness is helping me think. I'm giving him all my power. Thanks, man. hes I like this break. going collapse soon. I'm so tired. This is a Stranger Things moment. Yeah, no, that was, I really enjoyed that one. You guys did a barrel-aged version of that, too? We did. and then we aged it in whiskey maple sert barrels that one I didn't care for so as much because I like the original so much like it's like when I was talking about the
00:31:20
Speaker
the death of Rana like could something else happen with this yes but I felt like it's perfect as it is what else do you want to do with it is how I felt about the regular barley wine with the candy cat mushrooms yeah I remember being excited about it and getting in being like nope that's not for me Old Irving is terrible.
00:31:43
Speaker
I don't like them anymore. Well, then I won't tell you about the horror barley wine that we're thinking about releasing in couple months. Sorry, what? Horror? Yeah. Is that what it's called? No, because I will tell you. It's been a horror.
00:31:58
Speaker
Oh, no. you horror or horror? I mean, you're a whore. This is horror. Only for beer, baby. Only need for beer. So, this is yeah the old a barley wine that we did, Mecca font, that we released on Barrel Aged. je Well, if we release it in April, guess how many months it will be aged.
00:32:24
Speaker
28. 20 days later? Is that what we're talking about? 28 months. Because what film have they done? 28 years. 28 months, yeah. They've done 28 weeks, 28 days, 28 years, but not 28 months. Did you guys see 28 years yet?
00:32:39
Speaker
No. Neither have I. it's great. I'm actually about to go see ah The Boat Yard. Take it date easy. i haven't watched it yet. Movies! Back to movies. Every time I see the... You want to see full frontal male genitalia? Stop, stop, stop, stop, stop.
00:32:52
Speaker
I'm okay with it. But when Virginia and i got, was it like AMC was like, Hey, you can come see a movie, a new horror movie.
00:33:03
Speaker
Oh yeah. For like half the price or less than that was like six bucks for the ticket. But when you don't know what it is, you just go and see it. And it was primitive,
00:33:15
Speaker
primal, primate, primate. There you Primate. It was fun. i don't know if you have to go see it in the theaters, but it was a fun movie. I enjoyed it. The the the the gore that happened was was great. There's some plot holes. did you How's it work? Do you buy a ticket? or Yeah, you just buy the ticket online. it was like It was funny because the two tickets was $18 for the taxes and fees.
00:33:38
Speaker
And then we got two large drinks and a large popcorn. That was $30. I did bring in a flask of bourbon, though. Smart. And I topped our drinks off. and i'm pretty ugly i I was like, it's a Monday night. We should... like Come on This will be fun. We've always talked about doing something like this. i think this is the time to do it. We did it. But there was a trailer for 28 Years Later. called? Boneyard. Boneyard.
00:34:02
Speaker
So I looked down and she goes, what are you doing? and i go I can't watch this because I haven't watched 28 Years Later yet. So I don't want to see anything that's going on. I like blocked everything. 28 Years Later was really fun. I heard the ending was decisive, which is why...
00:34:15
Speaker
A lot of people... Derisive or decisive? Decisive. Derisive. What's derisive mean? Derisive means that it was kind of like, hey, one person's on one side, one person's on another. That's derisive then. Decisive is like, everyone was like, yep, this happened. It's derisive.
00:34:30
Speaker
Is there more of this mind? I mean, my both one both are correct. It was decisive in that they put out the movie and it happened. Okay, don't don't do that. don't Yes, I heard that it was... Ooh, TC Tuggers. That people either loved it or hated how to controversial it. be Controversial. Very good. yeah i thought it was the Words!
00:34:53
Speaker
We got words, we got movies, and we got beers, baby. I do plan on watching that soon, 28 years later. because i do i But do want go back and watch the the originals, too.
00:35:03
Speaker
Because those are great movies. It was was fun. I like zombie movies. I do too. This is a good one because in 28 years later, they do definitely take a leap forward. Well, it's 28 years later.
00:35:17
Speaker
took a long... It's 28 years from the first movie. I've been playing forward.
00:35:27
Speaker
Brandon? It's a good time for break. all right We might come back. I don't know. I might just fucking end this episode. today we'll be right back
00:35:38
Speaker
And we're back. Welcome back, everybody. We're doing the Deepwood. You recorded the whole time, didn't you? No. You actually did? Did just press record now? Yeah. Oh. so Yeah. we Talking about Tony being... We were talking about our wieners.
00:35:53
Speaker
That's not on this episode? It's not? Until now. Welcome back, everybody. Brandon, I a question. Bring it back. had a question. Yeah. No. That's joke. We weren't talking about wieners. Brandon, I have a question for you. Something and I missed when we were doing this because you're not drinking.
00:36:06
Speaker
what are your How do you feel about Barlet Wines?
00:36:12
Speaker
are drinking? Is it different? Best Day Brewing ah West Coast IPA N.A. How's that tasting? a Your face did not look happy.
00:36:23
Speaker
ah Best Day Brewing Let's see. Turns out this wasn't their best day. Where are you? Where are you? bre so sorry. Brewed and packaged by Best Day Brewing, Sausalito, California.
00:36:41
Speaker
And under agreement with Wanaki, Wisconsin and Salt Lake City, Utah. What? Okay, so those are the contract brewers. Okay. Also, this is my favorite I think you should leave sketch with Cecily Strong.
00:36:57
Speaker
You guys are free to sample that if you'd like. um So it's just a West Coast IPA, correct? Yeah. How's it smell?
00:37:09
Speaker
Eh. Does smell wort at least? or now No. No? No. oh No. no It doesn't have much of a nose. It has a little bitterness.
00:37:20
Speaker
Pretty light. I wouldn't call this a West Coast IPA as much as I would maybe call this an NA Pale Ale. Yeah. If that's the way that like that was presented, I'd be like, oh, okay. It's not bad. Yeah.
00:37:32
Speaker
No, I was expecting a little more body, a little more punch type thing, but that's hard to get with NA beers anyway, so. If I'm being honest, no offense to Best Day Brewing, this tastes like a...
00:37:45
Speaker
citrusy flavored carbonated water. Yeah. With little bit more body. Okay. Compared to Revolution's hop water?
00:37:58
Speaker
I've... Oh, Revolution's hop water is fucking fantastic. Yeah. I can't believe it was like, huh? I've never... No, I have. had a picture. No, their hop water is really, really good. Laguna's hop water, also very good. Your hop water...
00:38:12
Speaker
Very good as well. like Yeah, but I would say they go way way more into the hops. Yes, but I also have a special place in the Laguanitas hop water because that was the first hop water I discovered. And then they started doing... That was one of the first mass-produced ones. And then they started doing those 12-packs that they added like other like flavors to it stuff. And...
00:38:35
Speaker
I always thought that those would be great for, and I know we've we've we've actually had those on the podcast. They would great for like cocktail mixers because there's a little bit hoppiness to there. You throw a little vodka in there or tequila. Like that would be really, really good. could see a complimenting gin if you're a gin drinker. Oh, I could see that.
00:38:52
Speaker
o i mean Gin drinker. Hey. Look at you. All sophisticated. i I'm going to let everybody figure that one out because they actually don't drink gin. i know.
00:39:03
Speaker
Any gin? No forts? There's one gin. Aviation? to do Hey, I got it. I got it. All right. Moving on. do I will go back to your question. Because I did want to come back. Yeah, I'm in the camp. but Like, so when I first got into barley wines, well, craft beer in general and just kind of seeking out different stuff, like the English style barley wines were interesting to me. And then like.
00:39:30
Speaker
You know, that was kind of like what I fell into and then started going into like those darker Belgian beers, you know, getting into the quads and things like, you know.
00:39:40
Speaker
But the the English barley wines were easier for me to find at the time, I think. So I enjoy them. Like now it has to be well done for me to actually enjoy it. Like there's ones that I've had that I'm just like,
00:39:54
Speaker
almost I almost want to... save these, like at least save one can of, of each of these that for this episode specifically, because you're doing drink January, uh, to do a couple after I've got more, I know, I know to do a couple after the final pours for you to like have these and like be able to talk about them. I wouldn't, I wouldn't, I don't know if we've ever, have we done a barley wine episode? No.
00:40:22
Speaker
After the final poorest. Where we just do six barley wines for you, for everything that you've missed all at once. look that there would That would be an episode.
00:40:33
Speaker
That would be one of them their episodes, my friend. What do we do? Moving on. Well, it's got to be like a weekend and he has have nothing going on the next day. I might actually have to come by and make sure whatever's going on with Benjamin is okay. We're just going to watch Brandon drink a bunch of barley wines. Wait, you guys just want to do a little sleepover?
00:40:50
Speaker
We can do that. Put some tents in the yard. What? That sounds awesome. Make some s'mores in the yard? Dude, I'll bring s'mores Pop-Tarts. still have that s'mores whiskey.
00:41:01
Speaker
Oh, yeah. Grill up some steaks? one hundred percent is it a patrick day no just so you know
00:41:04
Speaker
100%. St. Patrick's Day? Nah, just you know, if the Bears go to the Super Bowl, Brandon said it. What you mean if? When? When the Bears go to the Super Bowl. Brandon's hosting. I'm coming here. I have some steaks.
00:41:18
Speaker
In the year of 20. but but but Don't do that. just In the year of 20. And then we'll fill it in. We'll come to the back end. You take out the merp merp. I don't need the merp merp.
00:41:30
Speaker
Merp merp.
00:41:33
Speaker
What's going on? you've got to actually edit that. got head and out the way i want people I want people to know that he was doing that. um The other barley wine I was thinking of, Anchor's barley wine.
00:41:46
Speaker
um Do you guys remember? Not the Christmas sale. No. Oh, fuck. it was I had it in my head, and I confused it with um Bigfoot. it's it's not the It's not the same.
00:42:00
Speaker
Anchor's steam. Oh, damn. Oh.
00:42:06
Speaker
I thought you were going It was Foghorn. It was Foghorn. Yeah. That was one of the last... non barrel aged barley wines that I've had and all old foghorn. Number one, i love the bottles, the bottle sheet because it's it's just different from everything else.
00:42:22
Speaker
I remember saving those bottles in the beginning of homebrewing because I thought those were the coolest bottles to use for bottling the anchor ones. But old foghorn is that used to come out around Christmas time because yeah I have pictures Of that bottle in front of the Christmas tree and just, i that is a barley wine I can get behind 100%.
00:42:44
Speaker
Matthew, we you're like caressing that can. What's going on? Yeah, well, now I'm judging how you pronounced what this beer was before. Okay, so how are you going to pronounce it? It's 100% just Surly.
00:42:57
Speaker
I know, but like, it says S-U-R space L-I-E. Yeah, Surly. But that's not how Surly spells her name. Yeah, but how do they say it? Surly. They say Surly. Because it's spelled S-U-R-L-L-Y, which is the word Surly.
00:43:14
Speaker
No, this is Surly. It's S-U-R space L-I-E. If they wanted to do something, it could be S-U-R space L-E-E. Then I would say it was Surly. Surly?
00:43:27
Speaker
You can't put emphasis on that. I put the emphasis on the wrong syllable all the time. are you fucking... I knew it was coming. Surly! I knew it was coming. so i just got I just got my Nintendo Switch finally.
00:43:40
Speaker
very excited about it. Switch 2? the first one. First one? I just got a first one too. You did? Yeah. Oh, all three of us have a Switch? I have. Download Rocket League. I have. I have Rocket League. I already downloaded it. And also, the online is way cheaper than Xbox.
00:43:55
Speaker
Oh, yeah. I miss playing Rocket League. I used to be really good at Rocket League. Benjamin loves Rocket League. I used to be good at it. um and Now I play the phone version, which is throws everything off. It's got inside sweeper side something.
00:44:10
Speaker
Swipe or no swiping. Okay. Let's go. Pour that beer. What are we drinking? All right. So we're drinking Surly by Surly. Okay. It's by both of them. 2010 collection.
00:44:23
Speaker
ah This is Let's look up Sir Lye. Stout aged in bourbon and red wine barrels. There's no link to their site like the other ones. Do they have an ABV on this either? I do not know.
00:44:36
Speaker
But it is brewed Revolution Beer LLC, 3340 North Kenzie Avenue, Chicago, Illinois, 60618. Way to go. You did it. You read. Ugh. which
00:44:49
Speaker
you did it you read
00:44:57
Speaker
It's a great time filler. Yeah, everyone's happy to hear that for Yeah, I can't find anything else about that it's just the right are you doing Sweet as cancer awesome.
00:45:15
Speaker
Yeah when you're pouring like a crazy man. Oh Yeah, no one Did do some of this? That's good wait that All right. You don't need a whole phone. Go in the comment section and vote. Pour one or pour two.
00:45:32
Speaker
Do you need... You know what? Actually, yeah. Hold on. Let's take a picture of this real quick. Do you need all that head? Whoa, whoa, whoa, whoa. Don't know. It's just for the sound effects. No, no. just Okay, that. But also, i want to know, like do you need all that head or do you just need little bit head?
00:45:46
Speaker
Don't... Just think about... We're talking about beer. Yeah, do you need all that head? Think about that beer. Always. Alright, so this is a stout agent in bourbon barrels and red wine barrels.
00:45:58
Speaker
Leaves, as they had said. A
00:46:04
Speaker
little congested soda.
00:46:10
Speaker
ah No, the red wine barrel comes through great. ah You get that like sweet red cherry, like big cherry right off the bat. Wow, that is... um
00:46:25
Speaker
So use your words. I'm trying. I think I said in this episode in the beginning, we were talking about these beers that I sometimes don't like ah red wine barrel aged stouts, but it was also a conversation I had today at work.
00:46:40
Speaker
ah This reminds me if I had like a stout in front of me and a glass of red wine that wasn't like in my face with the tannins and I took a sip and took a sip.
00:46:58
Speaker
Hmm. This is pretty fucking awesome. As far as being a balance of like, here's stout and here's red wine. Yeah. You immediately get that like Cabernet Sauvignon, like little bit of that, um, tannins in the back of your cheeks, immediate red wine, balance. You get that off of the beer.
00:47:17
Speaker
That's insane. Yeah. But i was like, the other part is like, you get that sweetness right up front. it's not It's not super sweet. No, but it's like's like... because it kind of tastes like a dry white wine. Are you to do it? You're going to virginia orange can bring it to Virginia. that Dude, bring that to Virginia right now. Okay, lover.
00:47:37
Speaker
kind of want... I might i have to get one of these cans. That is... a That's really impressive. If we don't save some of that 19-ounce can, don't let me drive.
00:47:49
Speaker
Noted. There's not much left. Okay.
00:47:54
Speaker
He's Ubering home, folks. He's Ubering home. Oh, this is about gazpacho. The Colgate hour. Roy Donk. Sorry. No, but that's what I like is like it's a little bit thinner than most other other beers that we've had tonight, even though it's the stout.
00:48:12
Speaker
But you have the sweetness right up front. But I think it feels thinner because of the wine. Because that tannin dries it out so quickly. Yeah. Okay. I was gonna say like The sweetness, you kept you kept saying sweetness up front. It's very brief, though.
00:48:29
Speaker
It's like, you're sweet and it's no longer sweet. It goes into like the tannins of like red wine. and like It's, Jesus Christ, really good. it's there. Because I have had like stouts that were aged in like red wine barrels where I'm like, oof.
00:48:45
Speaker
I get what we're doing here, but it's really like red wine focused that I lose all the stout. This is like stout and red wine. Which makes me think that the beer is big enough that like oh it it handles it as we burp and try to press. It's big enough. Okay, Torik.
00:49:04
Speaker
um Brandon, um I'll probably grab one of these cans so that we can have this together. Sweet. Whether it's an episode or yeah Virginia drink it. But this is this is good. This makes me very excited for the cherry liqueur one.
00:49:17
Speaker
Yeah. So, Tony, out of the three Revolution beers that we've had tonight... Which one have you enjoyed the most of? That's really tough. I think as far as one, i would, if it was regularly available, so I'm gonna go off this.
00:49:33
Speaker
Say all three of these beers are regularly available and I can get it whenever I want. Death Arana is, that is my wheelhouse. As far as something that I think is super well executed and worth the money that you're paying for it, like this comes in the tall can, which I think is like $30 for the 19.2 ounce can.
00:49:56
Speaker
If this was a four pack that was 50 bucks, I would pay for that in a fucking heartbeat. I feel like the best one out of the three is, is the Sterling one.
00:50:07
Speaker
But for me personally, of what I would drink regularly would be the Death Rana. Interesting. i was really hoping you going to say something different than soda because I think my favorite is the Surt.
00:50:21
Speaker
Me. Okay, don't do that. Don't do it. Three more times? Survive. Survive? No. so ah but The magic. Because... If I say it three times, it's like Beetlejuice. It is of the three beers, and I think the reason why they put it in the 19-2 is the one that I want to keep sipping over and over. I think that red wine barrel just like dries it out, and that sweetness... That's why I wish it was four-pack of 12-ounce cans, because that's something where i'd be like...
00:50:52
Speaker
do you get do Do you guys want to split a 12-ounce can right now? Not because it's sweet, because it's something that like... I wouldn't even split between three people. i feel like I could split a 12-ounce can and and savor it. Oh, yeah. I could easily drink a 12-ounce can of it as well. Oh, yeah. So, of the three, this is the one that I would fully drink a 12-ounce can by myself.
00:51:10
Speaker
For sure. So, I do have a question for Brandon, being the sober one here. um Do you have the dates that these are released... And do you have any price points on them? i The date they're being released is officially next Friday. Which is... The 23rd. Actually, hold on. The 23rd of January. I'm almost positive. I can find this right now. I'm almost positive that the ah cans might be 30 bucks.
00:51:40
Speaker
So the barley wine is $35. Sir Lee is $30. And then the other two 12-ounce cans are $40. So this is this is definitely on the higher price point.
00:51:52
Speaker
But I will say this. like As far as Deathirana and Sir Lee go, those are the two i am for sure going order. I still... Mindshift. Mindshift. Mindshift.
00:52:09
Speaker
if is ah i want to edit that out so bad. The mineshaft gap I it's just um it's just a little too sweet for me. It's not a bad by the way. I love that they use cognac. I feel like this I would definitely give it a higher rating six years later or five years later because it December 2020. Five years later than when I gave it back in 2020.
00:52:36
Speaker
I gave it three. I would probably be like a three six three seven. Just because I just, I just it's the i think it's a barley wine, it's just a sweetness, it's like, it's a lot.
00:52:47
Speaker
It's a lot for me. And having it, it's good. Like, Brandon, I'm taking one of these home. I'm going to save this for, don't know, it might be something like crack open to share with, like, two to three other people.
Evaluating Surly: Stout and Red Wine Fusion
00:53:01
Speaker
Like, a nice, like, pour of it. be Like, oh, that that was good. You know, that that's all i kind of want of it. The Deathirana and the Surly are... Give him some rankings. How many wood would you give him? How many wood? You're taking an Uber home. How many wood would you do?
00:53:20
Speaker
Chuck could Chuck would? How many woods? think the two of... So am doing? I'm basing it off of like what i' what I would go and drink or what I think is the better beer. Really? We're going to ask this question. How many episodes deep have you been? Because it's always been about what I want to drink. But, like, the better beer is the Surly.
00:53:39
Speaker
But what I'm going to go towards and drink more often regularly would be the Deathrana. That's fair. So give me a How many would? I would give Surly 4.5. Ooh.
00:53:53
Speaker
o And I would give Deathrana, like, a 4.25. 4.25. two four two five
00:54:01
Speaker
The Surly, I mean, the Surly beer is fucking delicious. That's a lot hard wood. dude, I'll always back to that. Even Brandon's frustrated. He never gets frustrated at this. But the Surly, like, it's so well done. It's so good.
00:54:15
Speaker
I mean, it might, like, you come back to me, like, next fall and I drink these two beers, I might be like, no, fuck. The Surly one's, yeah I mean, the Surly one is better. I would find myself, though, going back to Death of Rana to, like, have...
00:54:29
Speaker
It's kind of like if I had booze that I'm sharing with friends, if I have Jim Beam and I have a level above Jim Beam, I know I'm going very low here.
00:54:44
Speaker
lot Craig?
00:54:47
Speaker
don't know. want to know what's above Jim Beam for you. Just above Jim Beam. Wild Turkey 101? lot. A lot's here. Evan Williams bonded is better than Jimmy. Actually, regular Evan Williams is better than Jimmy and Jimmy, to be honest. I'd agree with that. The bonded one's great. I'm just trying to think bourbon that would share with everybody. There's bourbon where like, just the three of us? I'll break that out.
00:55:12
Speaker
I would share a death and ron with everybody. I would save Surly to share with like everybody's gone home. you guys are going appreciate this. Let's break this out. and drag it That's kind of where i' at.
00:55:23
Speaker
I appreciate that. So I do have a bit of a quiz for shit you guys. What do you think? Which one do you think has the highest ABV? Did you finally find out the ABV of all of them? I did.
00:55:37
Speaker
i asked I asked a friend who sent me the ABV. Thank you, Kim. Yeah, thank you, Kim. ah The highest ABV... going to say Mind Chef.
00:55:51
Speaker
Gap. That's the highest ABV. I'm going to say Surly. What do you think... We have multiple questions before we have to answer. What would you rate?
00:56:05
Speaker
If you were going to guess... well my The gap is at least 14.5. Interesting. That's higher than I was going say. I was going to say 14 for Surly, 13 for Mineshaft, and 10.5 for... has least be
00:56:25
Speaker
So, Mineshaft Gav is only coming in at 12.8. twelve point eight Wow. on. Okay. I said 14. Detherana, 14.1. fourteen point one Son of a bitch. Dude, that was like... Wow.
00:56:41
Speaker
That... That surprises me. What about Sterling? 13.6. ah thirteen point six Okay. okay so wow The Death of Rana surprises me a lot. A lot. Because that is... No, we drank that one. That's right.
00:56:59
Speaker
There's two more left here. It'll probably come back around. Yeah. ah Wow. And how much is the other one, the Cherry of the Core one? 15.8. Son of a bitch. I'm glad we didn't drink that.
00:57:14
Speaker
Holy shit. Well, that'll be fun to drink once your dry January is there. Well, and I think, like, if, you know, based on your guys' review, ah my assumption is that one's probably going to be pretty good, too.
00:57:26
Speaker
Yeah, I'm super excited about that. I will say this. My personal preference of what I'm going to order tomorrow, because this episode is out Monday, everything that MindChef gets.
00:57:42
Speaker
What about Mind Chef Gap? It's just too sweet. There's not enough alcohol in it. Yeah, fuck that beer. No, it is just kind of like, it's just too sweet for me.
00:57:54
Speaker
Like, the cognac, barley wine combo is just a little too much for me. That's personal. The essence of elegance.
00:58:06
Speaker
This is Look. Going to Revolution randomly, they have Mineshaft Gap on tap. I'm not going to be like... Oh, God, i no. I'll be like, oh, cool. I'll take a pour that. I don't hate it, but it's out of all of these...
00:58:22
Speaker
It's my least favorite. But also, I think it's great because you have a sweet barley wine that's going cognac barrels. like Why would you not do that? You know what mean? Well, because you could do Surly, which to me is my favorite of the night because... But also, Surly is... The dryness.
00:58:42
Speaker
Surly is the the double VSOJ, right? like There's a lot going on. It's... Come on. Man, I do love double VSOJ. but It has that is a Barley Wine DBXOJ.
00:58:57
Speaker
There's a lot of go No, sorry. That's wrong. Surly is a collaboration. that's the No, Surly is a stout. who So that, to me... I'm going to lean more towards that than the Barley Wine.
00:59:11
Speaker
So you agree. what so you agree no
00:59:18
Speaker
He agrees. He's trying to trick you. I feel like it. It's the stout. Agent Redmine Barrows. This guy's got to get Hoover home. Look, Brandon's moving one eye at a time. That's impressive. I don't know what's happening. It's nice. It's sweet up front.
00:59:33
Speaker
It's nice. Overall, if I'm go to rank it right now right on the backend going to going to rate him in order of what I think was the best is Surly, Deathrana, and Mindshed.
00:59:48
Speaker
Yeah, i'm I'm in the same order as you. Surly is just... It's fantastic. It's really good. It's well done. like I said, a Death of Rana would be one i be like, well, that four pack's not going to last very long in my house. Death of Rana, I'm going to save.
01:00:01
Speaker
And also, like, I wish... Wait, I said it the wrong way. Death of going to drink. Surly, I'm going to save. I wish the Surly wasn't a four pack because that is a four pack that, like, I would savor and save.
01:00:16
Speaker
And I would pay... I would pay a high amount for that. it was a six set If it was a $6 four pack, which I know is insane to hear, but there's other breweries that are charging way more for a way less, um that is a product that is like, that's fucking delicious. It's like having a nice bottle bourbon.
01:00:35
Speaker
You know I mean? Yeah. It's just really good. It's really good, really approachable, very tasty. I'm going to keep talking because Matthew's waiting to jump in. I just don't want him to do it. Also, i love this sketch.
01:00:48
Speaker
Lily Sullivan's in it. Okay, shut the fuck And Tim Robinson's in the hot shows. He's like, what? You can't eat all the all fully loaded hot shows. Lily Sullivan's in it. Sorry, look guys are listening to Comedy Bang Bang.
01:00:59
Speaker
So let me ask you if logistics didn't matter because this is the part that like messes me up. If you could get three ah the Surly and 12 ounce and one in a nineteen two I would love that because you could do the have some on your own to drink, but you'd have one can to just share.
01:01:20
Speaker
Sure. Yeah, I get that. But logistically, that's insane. And you know that. Yeah. that's why tened villages are just I would hate me for doing that. Yeah. So I can't. you should do it. Yeah, you should it. Tell us if you hate your yourself. Krampus for is going to be...
01:01:37
Speaker
Not fun for us. Are we an exclusive? Are we an exclusive? 32 ounce crawlers for everybody. Is there anything can say about Grand Theft Auto? There's most likely going to be six variants, not five this year.
01:01:49
Speaker
Because of the Malting Hour one? And it's year 10. So there's going to be, there's for sure going to be a Malting Hour one. Yeah, totally. Are you guys going to, or am I going to help lead it because I'm part of it? Yeah.
01:02:03
Speaker
You need to lead this, Matthew. Oh, yeah. Well, now going You're in the bumper now. Clark. It's easy. Clark and Danny, they're out of it. The bumper at the end of this episode talks about all three of us. Yeah, there's more.
01:02:18
Speaker
All right. Also, Brandon, I'm just really, there's a bag of combos sitting here. yeah. I'm also very jealous of you right now because you're sober and you don't feel the way that I do. He should be jealous of us because this is awesome.
01:02:31
Speaker
It is awesome. But when I see Brandon and he looks very like, oh, cool. Friday night. Yeah. I feel great. but I'm like, I got to home. Oh, he's a prisoner to us. No, we're in his house.
01:02:44
Speaker
He's a prisoner to us.
01:02:48
Speaker
Anyways, thank you, Revolution, for letting us sample through all of the deepwoods this year. Everything was awesome. i Again, i feel very blessed to live in a city where barrel-aged beer is like top fucking notch from...
01:03:03
Speaker
People like from breweries that do like one off Barrel-Aged beers to Rev, Goose, Half Acre, Old Irving.
01:03:13
Speaker
I know I'm leaving other people out, but just the ones that come to my mind. Barrel-Aged beer in Chicago is like the best. It is the best. It's my favorite time year. And it's also nice that January, here we are, and this is it. I have reached the limit of Barrel-Aged beers i want to drink for a little while.
01:03:31
Speaker
Bullshit. I'll probably have a barrel-aged beer in February for my birthday because I'll probably end up at Rev or Old Irving. And then I'll take a little break and I look forward to drinking some very light pale ales and lagers and rice lagers. Still got some of that left. Oh, boy. It's warm now because the fire's been on.
01:03:49
Speaker
Oh, has it? What do you think of this one? do you like it more? I have to have it side by side. I feel like I like the other one more. I feel like it was drier. It was.
01:04:00
Speaker
That's what liked about We intentionally went a little bit more Vienna in the back mold. Yeah. I appreciate the dryer. Especially for a rice lager. I want to be dry as shit.
01:04:11
Speaker
Guess not. That's the form of noise. Okay, well. Because we guys basing off of that side. I'm not. I want a rice lager. Yeah, me too. Brew one.
01:04:24
Speaker
Anyways. Brandon. love you, buddy. Love you, too. Matthew. Always a pleasure. Never a chore. I love you, buddy. say See you guys next week.
01:04:38
Speaker
Bye. Because can say next week because we still have two After the Final Pours loaded
01:04:47
Speaker
This has been The Malting Hour with your hosts, Brandon, Tony, and Matthew. Be sure to follow us on all social medias and like, subscribe, and rate the show. If you have questions or suggestions for future episodes, drop us a line at info at themaltinghour.com.
01:05:01
Speaker
Until next time,