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Episode 182 - Revolution Deep Wood July 2026 Drink Along
32 Plays10 days ago
This week Brandon and Tony get a surprise preview of the first release of Revolution Brewing's 2026 Deep Wood series. If you were lucky enough to grab these beers, feel free to drink along with us as we tast all four offerings.
Peach Brandy Barrel D.B.V.S.O.J.: Barleywine Ale Aged in Bourbon and Peach Brandy Barrels
Double Barrel Straight Jacket: Barleywine Ale Aged in Bourbon Barrels
Mixed Berry Supermassive Cafe Deth: Imperial Stout Aged in Bourbon Barrels with Coffee and Berries
Peach Apricot D.B.V.S.O.J.: Barleywine Ale Aged in Bourbon Barrels, Rum Barrels and Peach Brandy Barrels with Peach and Apricot
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' Podcast
00:00:05
Speaker
Welcome to the Malting Hour. I am one of your hosts, Tony Gluck, joined always with...
Recording Mishap Decision
00:00:36
Speaker
I'm winning here. guess should record now.
00:00:41
Speaker
God damn it. That was recording. It's okay. Oh, man. He got me. He got me.
Grilling and Culinary Discussion
00:00:47
Speaker
Hey, Brandon. What's up, buddy? Not much. How are you? Pretty good. Really good. You just ah cooked up some steaks and some spicy-ass corn that my weak ass couldn't handle, but... I'm very disappointed by the corn.
00:01:01
Speaker
Yeah. I'm also disappointed by the steaks, because that fucking sous vide thing fucked me up. I should not have what it did in this... The whole, yeah. The steaks were well done, but they were very tasty. We ate the shit out of those steaks, though. yeah Oh, yeah. Yeah, no, they were very... i You could make a steak and give it to me and tell me it's shoe leather.
00:01:21
Speaker
But if it tastes like If it tastes like steak... Well, like I said, like you know, you tacos. I mean, rarely is it medium rare. It's it's well done. Yeah. It was good. It was good. You seasoned it very well. it was great. was also just fun hanging out in your yeah I got bit up while we started eating. It's like when the sun started setting, mosquitoes were like, fuck yeah.
00:01:40
Speaker
You're mine, fat boy. Yeah. Mosquitoes don't eat me. I know. They just love the vitamin, the iron, the iron in my blood. Yeah. You can come over every night.
00:01:52
Speaker
I go out and grill. Dude, I would love that. and I would absolutely love that. It hurt me. ah Anyway, how you been, man? I'm good. Just got back from On vacation, yeah i would say. Yeah.
00:02:06
Speaker
yeah And just, i I really liked grilling tonight. It was fun. Yeah, man. That was awesome. ah Something you and i always talk about and rarely do our schedules sync up where we get to do it. And I'm glad we got
Episode's Theme: Revolution Brewing Series
00:02:19
Speaker
to. Also, I should preface this that this is a, you tell by the title of the episode, this is a revolution episode.
00:02:27
Speaker
Not only are we trying the July Deepwood series barrel-aged beers, but they gifted us the Cold Time mix Pack. That we definitely got into before we started eating and grilling. So it's yeah almost like an after the final four.
00:02:46
Speaker
So we'll see what happens. yeah All of these, by the way, if i I don't know if they're that's you nationally distributed, but at least in Chicago, if you can get it, get it. All four are very good. If you had cold time, i think you'd really enjoy the other three.
00:03:02
Speaker
I ended up, so we can have something cleanse our palate, I grabbed you regular cold time. And I grabbed my favorite of the pack, the cold time dry, which is the crisp rice lager. That was fantastic. Yeah, it's really good. I wish I would had that with my steak. I feel like that would have been perfect.
00:03:20
Speaker
But anyways, ah Rev has been kind enough to give us a preview. But by the time this comes out, everybody probably got there. so i would like When does it come out? monday ah The beer is released on Friday.
00:03:33
Speaker
This is Wednesday. What? This is coming out on a Monday. I mean, we could release it before Friday, but I also feel like maybe this is a chance for people to drink their Rev beers with us.
00:03:46
Speaker
Ooh. Let's do that. That's not what I'm thinking. So ah if you haven't ah seen it yet, Rev has announced their Deepwood Barrel Age Beer Series. And in the past few years, they started kicking it off in July and then following up in October, November, December, and then I believe one in January.
00:04:09
Speaker
I don't have it in But thank you Rev for giving us these beers. We're very excited to try them. um Yeah, so the beer is available, which i don't know. i don't know if they're still available. I don't know if they're still available the time you're listening to this. If you have them, great. to Drink it with us.
Tasting: Double Barrel Aged Straight Jacket
00:04:24
Speaker
We have double barrel aged straight jacket, which is a barley wine aged in bourbon barrels. ah I don't have the information in front of me because I'm charging my phone like moron. The other one is one of my favorites, which is super massive Cafe Deef Imperial Stout Asian Bourbon Barrels Steeped in Coffee.
00:04:44
Speaker
Yeah, there's a lot of coffee in this one. And if you have been following along with Rev's been doing lately, they've been big one-off cans. I'm clearing it off. It I'm really going to town on camp. Yeah, he's clearing it off. All right. There are two big old 19.2 ounce cans that are variants that tend to be, don't know if done before, but it is a small batch that they release in big cans. Yeah.
00:05:13
Speaker
They are on the higher amount of side of money. that i think I'm pretty sure both of these are $30 to $35. But a lot of work goes into these beers. The one that i have in front of me now is the one I'm most excited about. It's the Peach Apricot Double Barrel Very Special Old Jacket, which is a barley wine, ale aged in bourbon barrels, rum barrels, and peach brandy barrels with peach and apricot.
00:05:37
Speaker
Yeah, that's fucking exciting. ah The other one is Mixed Berries Supermassive Café Deeth, which is an imperial stout aged in bourbon barrels with coffee and berries. Very straightforward there. Brandon, I think i think we we start off with Double Barrel Straight Jacket. Okay. Because I know that the supermassive Café Deeth is yeah for Matthew, who's not here.
00:05:58
Speaker
um There's a lot of coffee. Because we didn't invite him. Well, he's got plans tonight. This was originally just you and i going to grill and hang out. There was no... ah recording uh in in our future for this and then we got uh we got this so we decided let's do it oh man oh holy shit yeah so no head which was expected yeah um i'm swirling around get a little bit on there it's a barley wine yeah barley wine yeah yeah uh
00:06:37
Speaker
Yeah. ah Double barrel. So i don't know. And your computer trying 3000. Can you look this one up? Holy shit. That smells so good. Can you look it up? I was trying to. I can grab my phone. What are we at? The straight jacket? Yeah. yeah The double barrel straight jacket, which I don't, I feel like maybe they've done this before.
00:06:58
Speaker
But I've never had it. So I'm going go in. So, Rob and Badger, so everybody knows, it looks like Coca-Cola as far as the color. It's not dark. Definitely looks like a barley wine. It smells amazing. It smells like caramel and burnt sugar.
00:07:18
Speaker
who baby. Oh, baby.
00:07:22
Speaker
oho Oh, yeah. Oh, yeah. So this blend of English style barley wines was aged between 18 to 24 months in a variety of premium bourbon barrels before being finished in freshly dumped Eagle Rarecasts. Oh, shit.
00:07:40
Speaker
ah A slightly fortified malt structure provides just enough sweet lift on the palate to accommodate the added number of spirits without stealing the show. Good job, man. I'm really proud of you. The way you were read that. Yeah, I can read. Sometimes.
00:07:58
Speaker
I feel like next time maybe we shouldn't drink a whole bunch of cold tea before we do this. Yeah, we drink a lot. After not eating whole tea. Actually, you flew back in today, so I don't know what your eating schedule was like. Probably not a lot.
00:08:09
Speaker
Non-existent. Mm-hmm. Brandon, what are you thinking about this? This is really good. So I have... I love barrel-aged barley wines. Yeah.
00:08:21
Speaker
Barley wines in general are questionable, but... Yes. I think we did discuss that. Yeah, yeah. But this is good. i The sweetness is there. It's not overly sweet.
00:08:32
Speaker
And I actually feel like if you could... This is one of those beers that you split, it's it's a good beer to split. um But even this 12-ounce can, it's a good splitting. Yeah, it's a good splitting beer. But it's it's great.
00:08:51
Speaker
I love it. Yeah. it's um My favorite thing about it is it's 16.5%.
00:09:01
Speaker
No, ah barley wines. So I have a friend at work who despises barley wines. just thinks they're too sweet. And I get it. You got a friend? I do. Dude, I'm your friend. I'm your best friend. Oh.
00:09:17
Speaker
Don't be too excited. Whatever. Whatever, buddy. This is... feel like this is one of those barley wines, though, that while it's sweet, it's still...
00:09:31
Speaker
Like you get a lot of the barrel. i think it's in the description, right? Didn't you say that? Yeah. yeahp um Yeah. There's a lot of barrel there, so I don't feel like it's overly sweet. And I know we've talked about it before on this podcast about just straight up barley wines.
00:09:44
Speaker
Yeah. kind of fallen out of love with Barley Wines, but something like this, i was actually excited. I was really excited about because I was like, double barrel straight jacket. That's awesome. I think I passed on getting straight jacket last year when it came out just because i passed didn't just didn't want to get a but We had it, though.
00:10:03
Speaker
because i but i think think I think I bought, you know, other than than what they've given us, I usually buy some. But ah Double Barrel really excited me, and the barrel characteristic in this really shines through no more so than the sweetness. Yeah, it's great.
00:10:21
Speaker
Like, it doesn't even come off as, like, a dessert beard. Now, don't get me wrong. It's definitely... sweet, but not like coiningly sweet. And I feel like, like you said, this is a good beer to split, like what we're doing.
00:10:37
Speaker
Yeah. No, that's really good. Well, and I feel like lot of big beers are the ones that you should split. Yeah. Yeah, but... Sometimes I don't. Sometimes, ah you know, I want to just have a...
00:10:51
Speaker
Big old beer to myself. I mean, no If you're going, you know, you're going to drink for a couple hours or whatever. you you got your day planned out. Go ahead. mean, for us. In this moment, it's like, hey, if you're going to drink with your buddies, try beers.
00:11:05
Speaker
Split it. Here's the best part. We're not going to finish all these beers. Brandon's going to save them and hopefully drink them throughout the week. Oh, that's going to happen. I'm just going to keep coming back over. but Yeah. Let me take a swig real quick.
00:11:18
Speaker
Tony has to be here every day. That's fine. Before work. Oh, no. Don't that.
00:11:25
Speaker
During work. Oh, yeah. We hang out on Friday. We'll come here first. Swing in a couple of these. Head on out. Yeah, this is... um I... I'm sure I can look it up.
00:11:37
Speaker
If double straight jacket has been done before. Oh, shit. By the way, as of right now, on Wednesday, it's sold out. So if you didn't get it,
00:11:48
Speaker
Your SOL. and And yeah, that's the one that's sold out right now. As of right now, Supermassive Cafe deth the Peach Apricot DBFVSOJ and Mixberry are still available.
00:12:00
Speaker
I expected this one to sell out. And that's why i think I don't think this is one they've done before. And if they've done it before, it's been a while since they've done it. It's really good. It's really, really good. And I will say this. The cold time dry rice lager is really nice. Oh, yeah.
00:12:15
Speaker
Fantastic. Oh, man. That's fantastic. That is really good. Good way to cleanse the palate. Yeah. I think that's a good way to start this. All right. Brandon, if you had to give this.
00:12:29
Speaker
Cuckoo nests. Oh, I like that. Thank you. How many cuckoo nests would you give this? I'm going to it straight four. Yeah. I'm going to go four on this as well. Maybe four one.
00:12:40
Speaker
Should I do a Dave Portnoy thing? You're cuckoo. Yeah. The undercarriage is real good. Also, I could score a goal in the World Cup. I know pizza. I'm Dave Gordnoy.
00:12:52
Speaker
Fuck you. It's funny. i do I do follow him. I do find his pizza reviews funny, but he is a piece of shit. or Oh! Am I still recording?
00:13:05
Speaker
Is anyone still recording? Yeah. Oh, good. Yeah. Overall... We gotta plan better next time. Um...
00:13:16
Speaker
Overall, yeah, very good. Double barrel straight jacket. I'd say ah go get it. But I think you have to go to Rev to go and get it
Tasting: Supermassive Café Deeth
00:13:23
Speaker
because there's no more left online to buy. And if ah you're drinking it with us, I'd love to know what you guys think about it.
00:13:29
Speaker
All right, moving on to the next one. Yeah, I know the next one. I'm glad you're not driving me home.
00:13:40
Speaker
It works, yo. Just show you minute. So I just want to say this. What's the next one? Supermassive Cafe D. Oh, sweet. If you look it up real quick. No, I can't do stuff. If I'm not mistaken, the first time this was released was in 2020 during the pandemic.
00:14:00
Speaker
I could be wrong about that. Or maybe it just stands out because i remember getting this and being so excited to have a little bit of joy in my life during the pandemic where I was like, a super massive cafe. Fantastic.
00:14:15
Speaker
I mean, i opened the can. i even brought I haven't even brought the glass to my ah nasal orifice yet. And I got... Just straight up fucking like... You got a neutral horse.
00:14:27
Speaker
ah Straight up coffee. All right. So... All right. Hold on. Brandon's got... Supermassive Kevity. He's got this. Yeah. Okay. okay
00:14:40
Speaker
Nope, it's not on the list. It's not on the list. Oh, no, there it is. got it. I got it. He's got it. ah Inspired by the discerning large gravitational singularity at the center of gravity. There's a lot of big words in that first sentence. Yeah, no shit. Sorry.
00:14:57
Speaker
We devise supermassive cafe death to
00:15:04
Speaker
to be the midpoint of theoretical bourbon barrel-aged coffee stout...
00:15:11
Speaker
Do you want me to try it? No, you're worse at this. No, but you're doing great. I'm going try it. Continuum. I'm going to try it. After a painstaking 18 months of aging, this slightly sweet blend of these tart meets its cosmic binary in the form of freshly roasted dark matter coffee to the tune of 10 pounds per oak barrel. Enjoy immediately or sore cold.
00:15:38
Speaker
You did a great job. Go ahead. Read the first part again. Inspired in part by a... Okay, yeah. What is that?
00:15:47
Speaker
Disconcertingly large gravitational singularity at the center of our galaxy, we devise supermassive cafe deeth to be a midpoint of the theoretical bourbon barrel aged stout coffee continuum.
00:16:01
Speaker
I get it, but also... guys dumb it down for me a little bit, baby. Tell me town for the drunk guys. I got to. Well, I mean, it is an exciting description,
00:16:18
Speaker
but ah yeah, basically i think it's yo fucking lot of coffee in this big ass beer, bro. Is it? Yeah, dude, smell that. And then take a sip. You can smell it. yeah No. So it's a barrel-aged imperial oatmeal stout with coffee. If nobody told me what this was, if I was waking up in the morning, somebody handed handed this to me and said, hey, i just have some coffee.
00:16:42
Speaker
I'd say it's iced coffee. Ooh.
00:16:47
Speaker
And it tastes like coffee. Yeah. This actually might be. That's that's crazy. This might be my favorite ah iteration of supermassive Cavaed Heath because I feel like it's way more focused on the balance of the coffee and the stout with the hint of the barrel. Yeah. Because there have times where it's like, oh, it's boozy. There's times where it's like, wow, that's a lot of coffee.
00:17:10
Speaker
um This is a coffee beer for someone who likes coffee.
00:17:16
Speaker
100%. It's so good. Shit. This might be the one I actually... we might actually finish. i might I love coffee. I do, too. I've actually cut back in my coffee, and when I have coffee, normally, it's just like an iced coffee, and that's about it. Yeah. just you know i do like I do one a day, so... Yeah.
00:17:33
Speaker
I do one every other day, sometimes two in a day, depending on how sleepy i am. don't know late I stayed up playing Switch Bowling or watching reruns of Hell's Kitchen on Pluto. Or not Pluto. tobi
00:17:53
Speaker
Hope they're a sponsor. Nope. Fuck. ah Yeah, this is this is really good. um Man, i I love coffee beers. I'm kind of bummed we haven't seen coffee beers from Goose Island in a while.
00:18:12
Speaker
I'm hoping maybe this year ah from Bourbon County we can get some coffee ones. Yeah. Because I miss it because the bourbon I'm looking at the 2013 Bourbon County coffee. You're right. We did talk about that. One after.
00:18:27
Speaker
um Coffee stops are so good and regular Cafe Deeth is great. This is really good. This might be my favorite version of it.
00:18:38
Speaker
I didn't think I was going to finish any of these, Brandon. Yeah, you did. Down that one. That is really, really good. All right, Brandon. How many... French presses are you giving this?
00:18:49
Speaker
I'm going to go four five. Yeah, I'm with you. I was going to go there as well. Four or five. This might be, was going say this might be one of their best coffee beers, but I remember back in the day when I can get a bomber of coffee Eugene Porter.
00:19:04
Speaker
Oh, that was my favorite coffee right then. But this is this is really good. This is a nice, like, this is coffee forward stout barrel. I mean, I'm not saying the barrel is not there,
00:19:16
Speaker
It's maybe not the star of this beer. Yeah, no. But this is coffee-forward beer without being like a punch to the face. it's like having a cold cup of coffee with some stout in Agreed. Agreed.
00:19:27
Speaker
Oh, it's fantastic. That's very good. All right. Well, I think we're probably like 15 minutes. Yeah. Is that right? We're at 20. 20? Not bad. You know what?
00:19:38
Speaker
We had a lot today. We're going to take a break right now. We'll be right back.
00:19:47
Speaker
And we're back.
00:19:52
Speaker
I was waiting for you to say it we're back. No, it's good. Welcome back, everybody, to the Revolution Deepwood July, our Deepwood twenty twenty six twenty thirty seven July release preview. Again, thank you, Revolution, for...
00:20:07
Speaker
ah letting us sample this. And obviously this is after release. Hopefully you're drinking these beers with us. um If you are off today on Monday, cool.
00:20:19
Speaker
I surely hope you're not starting your day with all four of these, but no, I can't judge. I'm not condoning, but also live your life, man.
00:20:30
Speaker
Yeah. what do do it Do what you do. all right. This next one.
Tasting: Peach Apricot Old Jacket
00:20:35
Speaker
um ah wait i got it. I got this. I got this. The next one is Peach Apricot DB VSOJ, which stands for Double Barrel Very Special Old Jacket. It's a 19.2 ounce can.
00:20:47
Speaker
As of right now, while we're recording, there's a limit of three that you can purchase. It is a barley wine ale aged in bourbon barrels, rum barrels, and peach brandy barrels with peach and apricot. Built from the last 14 barrels of April's Peach Brandy Barrel DBVSOJ, this version is embellished with both fire toasted French oak and unfermented peach and apricot. The nose is layered stone fruit with peach coming from both barrel and fruit, flanked by malty caramel and oak and smoky vanilla from the medium slow fire toasted French lumber.
00:21:27
Speaker
Yo, there's still available get you song. Makes you want to get all cozy by a fire. Ooh, okay.
00:21:37
Speaker
I'm probably pouring way more than I need to right now. Brandon, here we go. Ready? Perfect. I was going to go i was gonna do heavy pour. All right. um It looks like the double rail straight jacket.
00:21:54
Speaker
Maybe a little lighter.
00:21:59
Speaker
So it smells like he went straight Oh no, yeah I thought you were. You have a different glass. I was like, oh, he's going straight in. I get double straight jacket with a hint of peach.
00:22:10
Speaker
Little bit. right. In the nose, on the nose. Here we go. Going for the sip.
00:22:17
Speaker
Oh, I get peach. Dude, I get peach. um Holy shit.
00:22:27
Speaker
That is fruity in the best way possible. Yes. Apricot and peach. It's almost as if Peach and apricot. They're not fighting, but I feel like I get, here's peach, here's apricot, here's peach, here's apricot. It's like a blend. No, but that is fantastic.
00:22:47
Speaker
Like... I... You know what? Okay. This is i'm my favorite. I'm going to be... going to regret. I'm going to regret. I'm just going pour a little more. Yeah, go ahead. But... Just a little bit, because... This is my favorite so far. Yeah, holy shit. Um...
00:23:03
Speaker
that So I get the double ah barrel straight jacket or very special. So, okay, my bad. i'm i'm I'm mixing everything up. What we had earlier, the first thing was double barrel straight jacket. yeah This double barrel very special old jacket that was aged on peach and apricot.
00:23:22
Speaker
Yep. I'm amazed. By what brewers can do when they implement certain fruits and revolution by far is my favorite. The apple brandy.
00:23:39
Speaker
Right way. That was really, that's one of my favorites, all time favorites. i would love to have that again. And then goose islands. We talked about this earlier, the caramel apple barley wine, a bourbon County stout was one of my favorites.
00:23:53
Speaker
This is, we talked, not on the not in the episode, earlier today. I mentioned it.
00:24:04
Speaker
Oh, poor Brandon. I know. I'm sorry, man. You had travel dayto day today, too. i'm like You're doing great. You're doing great. I'm like processing everything as you're talking. You're doing great, man. I love it. Thank you. ah Brandon got up very early today, flew back home, went straight to Rev, stopped at the store. Did you stop at the store?
00:24:24
Speaker
Well, just rev. Just rev. Then came home, waited for me to get off work, started cooking right away. we started having some beers, and he's being a fucking trooper about all of this. So thank you.
00:24:36
Speaker
ah Brandon, give me give me your overall impression on this as best as you can. The peach apricot double barrel. Very special old jacket. I love the flavor on it. It's actually great. This is... It's funny because the situation that we're in, it's one of the things that'd be like...
00:24:53
Speaker
I'd bring this up to my wife. No. She's not here. I'm your wife tonight, Brandon. I can bring some to you. But yeah, no, like, i think she would love that.
00:25:03
Speaker
Like, it's it's so peach forward. Yeah. And it's really good. It's like peach forward. apricot aftertaste. Does that make sense? Yeah, no, I get that. And there's barrel there too. And then like the sweetness from the barley wine really melds well with the, the fucking, I know it's a very well done beer. I, and I'm impressed. Here's the thing. It's this, I wish this was a four pack because this, I would drink one, age one for like three months.
00:25:37
Speaker
age one for three more months and like just let it kind of develop. um Man, ah this is probably the other than the wine one we had from last year.
00:25:51
Speaker
This might be my favorite random 19.2 ounce can variant. It's still available as of the recording. um It is $35, but this is fucking worth it.
00:26:03
Speaker
um this agree This is fantastic. Brandon? Peach pits are you giving this one? I'm four and a half. Okay. I'm actually going to go four seven on this.
00:26:16
Speaker
Ooh, you son of a bitch. Four, seven. This is phenomenal. This is everything that I want when it comes to a fruited barrel-aged beer. that's there's I get everything. I get the beer, get the barrel, and I get the fruit.
00:26:34
Speaker
Fantastic. All right. Before I kill Brandon, we're going to open up the last one. Brandon, are you ready? Yeah. do it. I mean, I'm here. Let's do Good news is Brandon's at home.
00:26:50
Speaker
I'm not.
00:26:53
Speaker
Yeah, that's for you, Matthew. All right. The very last one of the July, 2026. Oh, shit. the heck. oh boy Oh, man. Look at the hat on that.
00:27:07
Speaker
Yeah, I'll pour it for you, buddy. This is Mixed Berry Supermassive Cafe Deeth.
Tasting: Mixed Berry Café Deeth
00:27:15
Speaker
The other 19.2 ounce can. Limit three when you buy it. This one's $30. And this comes at 12%
00:27:23
Speaker
All right. So I kind of like that about the bigger cans, at least for this. I don't know about ah years before, but lower ABV, bigger can, easy to share, but a lot of Vanjong's going on.
00:27:33
Speaker
So is Mixed Berry Supermassive Cafe Deeth was inspired by blending the last splashes of Mixed Berry Rye Way and Supermassive Cafe Deeth. cans after a remote tasting panel during lockdown. oh Oh, so I think that's a, so i was right about super super massive ah or yeah, cafe.
00:27:54
Speaker
The fruit here is subtle, only playing a supporting role to otherwise coffee focused, barely edged out. Its nose is nearly identical to that of unfruit of its unfruited counterpart.
00:28:05
Speaker
Only meaningful deviating in flavor and finish. What? it Only meaningful, deviating in flavor and finish. So I did read that right. A flash of four-palate sweetness gives... Why is the supermassive cafe descriptions insane? A flash of four-palate... Wait, four-palatal? Yeah.
00:28:30
Speaker
Four-palate... Sure. Sweetness gives way to the malt and coffee before the acid comes in and helps punctuate the finish in short order. Here we go. Brandon, what do you think of this? I haven't tried it yet. By the way, the head on this definitely looks like there's a berry in here.
00:28:48
Speaker
Oh, so it's coffee on the nose. Yeah. No, it's very coffee forward. It's still coffee forward, but get a little bit of the berry in the back end. Yes.
00:28:59
Speaker
For me. There's a hint of berry. Yeah. And there's the acidity. So for me personally,
00:29:13
Speaker
I'd rather just have the coffee. Because yeah if I'm going to have berry in there, I do want the berry to kind of come. I get what they're doing. Like i want the berry to be there, but I don't just want...
00:29:28
Speaker
the coffee and then berry acidity that I can feel on my chest. Yeah. Brandon, are you okay, bud? That's right. So I would say that, I mean, it's not, it's not a bad beer, but it's definitely for me in my personal taste, I've got a lot of berry acidity and coffee up front.
00:29:52
Speaker
And that to me, it, it For me personally, I don't want the berry acidity. If I'm going to have a berry in there, I kind of want like the berry to come through there as well with the coffee.
00:30:05
Speaker
um But overall, especially for being, what is this, a 12% beer in a 19.2 ounce can, it's not bad. It's pretty good.
00:30:16
Speaker
um Brandon, if you had to give this ah a berry, how many berries would you give this one? who Mudley.
00:30:27
Speaker
4.1 maybe. right. I'm going to use one. For me personally, I'm going to give it a 3.6 overall. I mean, just. I just. I know. I know you talked about it. but Yeah, I know. no I know. You stepped away for second. I want. If it's mixed berry, I want berry in there.
00:30:44
Speaker
But I get coffee and then berry acidity and that's it. But again, that's just me. 3.6. I know that seems low. i just really enjoyed the supermassive Cafe Deeth this year Yeah.
00:30:56
Speaker
For me personally, yeah, you know, it's okay. I definitely think a lot of people will really enjoy it because with coffee, there are like those berry and fruit notes that people like. For me, I'm very on the fence when it comes to to fruit and stouts. But overall, I got to say, ah great way to start the Deepwood series from Revolution. Rev, thank you so much for giving us these beers to preview and giving us the cold time beers as well.
00:31:24
Speaker
um Always a great time. Always look forward to this.
Conclusion and Thanks
00:31:28
Speaker
It's kind of fun to start barrel age season in Chicago in July. Rarely would we think this would be the time to start it, but Rev has brought it to us, baby, and that's where it is.
00:31:38
Speaker
Brandon, any final words? Well, no. You said all the thanks. I appreciate them. And looking forward to see what comes out next. Absolutely. Looking forward the rest of the year. Brandon, love buddy. Love you, too, man. See you guys next time.
00:31:55
Speaker
Bye. Bye.
00:32:02
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.
00:32:17
Speaker
Until next time,