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Episode 22 - Remember when _____________ won the Superbowl?
126 Plays5 years ago
On this episode we fill some space after our previously scheduled guests had to cancel last minute. Best part is, this is the heart and soul of what we're doing with this podcast.
Congratulations KC on the SB win! Cheers!
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Transcript
Introduction and Podcast Updates
00:00:03
Speaker
listening to The Malting Hour with Brandon and Tony. You can find the podcast on Apple Podcasts, Google Podcasts, Spotify, and SoundCloud. You can find us on Instagram and Facebook by searching The Malting Hour. And coming soon, TheMaltingHour.com. Now, onto the show.
Exploring Bavarian Hefeweizen
00:00:47
Speaker
I wake up. I'm gonna be the one who's waking up to you. Yeah. Actually, I'm, I'm, I'm, I'm shocked. So what's Bavarian style half-a-wise, and is that the same as just a half-a-wise?
00:01:07
Speaker
Well, Bavaria is Germany. Right. Yeah, it's a German Hefeweizen is basically what it is. I'm going to read it back. In Bavaria, a unique strain of wheat, beer, yeast produces an array of distinct flavored qualities typical of true Hefeweizen. Citrus, bubblegum, clove, and banana. All the things you wanted in ours.
00:01:27
Speaker
Joseph Braub, a variant-style heffa-weisen, is fermented with this exceptional strain. In accordance with the German purity law, which is the... Oh man, I saw you pronouncing that. Reinheimskobut. Thank you. It's close enough. Thanks. This superior beer, that's, you know, really tooting your own home there, is brewed with a minimum of 50% malted wheat.
00:01:49
Speaker
Beer stats. It's like a trading card. 5.3% alcohol by volume in all capital letters. 12 bitterness IBUs and fermented with top fermenting heat. But what's the ABV? It only says alcohol by volume. 5.3!
00:02:13
Speaker
And we're recording.
Music and Podcast Theme Discussions
00:02:14
Speaker
Yeah, I know, I knew that. I kind of put it together. Hey, welcome to another episode of The Molting Hour. Oh, we should start saying it together. Also, I think we're, I have an idea to get a new theme song, and nothing against Fluid Mind's music. Somewhere in there, Joe, I may have mentioned this a while ago, Joe Laxner, our friend Stephanie's friend, and our friend, my friend. Is he your friend? Is Joe your friend too? It's not Stephanie's friend. Stephanie, right?
00:02:46
Speaker
Man, one half away from him. Why are we doing it on a different joke? What's going on? Definitely likes a Ryban, owner of Fanny's, owner and proprietor of Fanny's, who's been on a show. Prop? Prop D? He wrote a song called The Beer Song, and it would be absolutely perfect for this show. I'd have to hear it. I'd scrutinize it. It's pretty good. Welcome to another episode.
Super Bowl Talk and Humor
00:03:10
Speaker
As you know, this is the episode after the Super Bowl where the
00:03:20
Speaker
And what a game that was. It was so great. I can't believe all those touchdowns and penalties. Yeah. I wonder how many hot dogs are eating at the Super Bowl. We can probably Google that. If you can't tell, this is recorded before the Super Bowl, but released the day after the Super Bowl. Liars. The day of. No, the day after, yeah. We're actually watching the Super Bowl right now. Yeah, touchdown. Go team. Go team.
00:03:52
Speaker
We were supposed to have guests today, but unfortunately they're unable to be here.
Dry January and Brewing Techniques
00:03:56
Speaker
So Brandon and I are going to wing it. We're going to throw a show together and we've already drank a beer. And with it being still January, we've been dry this whole January, except for recording the podcast. So this has been fun to have a beer or two with you. The only time I'm drinking beer is with you, man.
00:04:13
Speaker
as it should be. So it is written. Yeah, so actually, what we did have was Joseph Brau, half of Isen. So the reason we came upon this beer is I think my sister brought this for Christmas Eve and had one of them or two of them, maybe I think one of them. Christmas. Who's gonna remember anything that's going on then?
00:04:35
Speaker
Um, I do. I did. I only had 12 ounces of beer with Mike. Yeah. So she brought this, I believe, because my, uh, well, Becca was like, Oh, your sister was drinking some kind of wheat beer. And I'm assuming this was it. So, and there was like five leftover. So I'm assuming again.
00:04:51
Speaker
Probably the one. She's a light drinker, so. So this is out of San Jose, California. It's the Joseph Brow half of icing. Yeah. I don't know where she got it, but it's actually solid. So Tony and I were talking before we started recording about the flavors in this beer. And this is exactly kind of what we, so we brewed a half of ice in what, like a year and a half, two years ago almost. Two Weissman. Yeah. So the two Weissman, and this is what we wanted. Like this is the flavor, flavor profile we actually wanted.
00:05:18
Speaker
and Tony read the description earlier, but it was the citrus, bubblegum, clove, and banana. What I was specifically looking for when we brewed it was banana and bubblegum. I was just saying, I think we were both on banana and bubblegum more than anything. We hit clove, I feel like. Clove, I felt like, was the one that we had. That was prominent, I feel. Forgive my ignorance, I don't know
00:05:46
Speaker
I'm not sure. We use the right yeast strain from what I was looking online and I don't have the recipe in front of me. When I was seeing online that we were using the right yeast strain and temperature plays a big factor in what
00:06:02
Speaker
flavors we're going to get from those yeast. And as I was telling you before, before we started recording, that I just ordered my fermentation wrap, which will help me now better control temperatures.
Advanced Brewing Techniques Discussion
00:06:17
Speaker
when it comes to fermenting. So the reason why I got it is because I'm going to be doing a sour beer for my wife. So I'm excited about that. But the other reason is for beers like this, where you want a specific temperature to get those specific flavors from the yeast or the phenols, that's what you're shooting for. It has to be a specific temperature. So we'll have a better chance of hitting those flavors from here on out. Yeah. So according to Beersmith, we use Saffbrew wheat.
00:06:47
Speaker
That's correct. WB06. Yeah, that is what we used for it. If anybody has used that, you're probably familiar with the
00:06:58
Speaker
flavor profiles that you're going to get from that yeast. The other thing about that, going back to that firm ramp, is being able to maybe use the kavike yeast. As I was telling you about it, get it to 90 degrees and that's like a great temperature, which is terrifying to think that you're going to be fermenting at 90 degrees, but also for lauging.
00:07:20
Speaker
When you want to ramp up the temperature and do a little bit every day to slowly get it up to kill off any of the diacetyl in there, this is going to be pretty rad. It's a tool I've needed and a tool I've used. Thanks mom for the Amazon gift card.
00:07:40
Speaker
Spending it on beer. But yeah, that was a really good beer. I did not, I don't know what I expected. I feel like I have low expectations of Hefeweizen's that aren't nationally recognized as delicious.
00:07:57
Speaker
You know, like popular ones. So when I try a new one, I'm always very hesitant because you can get some really good ones, you can get some really bad ones, I feel like. I think you and I did an okay one for our shot at brewing one. But this one's delicious. Yeah, and I know, I remember I gave it to Becca and she wasn't that big of a fan. And it was for the reasons that
00:08:27
Speaker
that I wouldn't have liked it. I mean, I liked the beer, but it was missing what I was looking for. You know, much more of that bubble gum or much more of that banana flavor. So I just did a quick search because I was trying to remember what yeast that I... So when we were talking about like doing this again, what specific yeast other people have used to kind of get those flavors. And there's a, I don't know, how do you spell it? Why yeast? Why yeast, yeah. Yeah, why yeast, Bavarian wheat.
00:08:54
Speaker
Yeast, which is their 3638, or the Weihinsteffenwheat3068, are the two most popular choices. Westafine. Westafine. I'm pronouncing that wrong, but yeah.
00:09:16
Speaker
Yeah, so those two are the two prominent ones that I saw when I was doing my search that people use to kind of get those flavors. We normally use dry yeast. It's just and actually recently I thought to myself like maybe it's time to go and switch over to the liquid yeast just for a couple of I feel like a limited or we've limited ourselves to
00:09:42
Speaker
Oh, those goddamn fridges that never really get picked up on microphone. But they're on. Hey, while you're up, ooh, notification. I feel like we're limiting ourselves to what the dry yeast can produce. But I love the beers that I'm making. But it'd be really fun to, say, my New England IPA, try something a little different.
00:10:09
Speaker
as far as yeast. We don't get, I know a lot of the Homebrew podcasts I listen to like Brolosophy and Basic Brewing. Ooh, Brandon just pronounced something nice, something I didn't expect, and as the weather is much colder here today, and we're about to get some snow tomorrow, this is gonna be the perfect beer. One of the...
00:10:30
Speaker
I think so, but like effect is not the guest tonight. Soon Clint, soon. The Imperial Yeast. Imperial Yeast, I would love to get my hands on Imperial Yeast and the closest place in the Chicagoland area that I know of that according to their website is in Plainfield.
00:10:47
Speaker
I'm not about to take a trip down to Plainfield to get some Imperial yeast, but those strains are supposed to be pretty good. I don't know why I'm not, I'm just, the light bulb just went off in my head. We are so close to Omega yeast. I was literally, I was thinking, I was like, why are we not?
00:11:06
Speaker
using Omega Ace. Well, that, I mean, there's reasons, because we've been brewing with stuff for so long, but that'd be a good guess on the podcast. Yeah. Because they do a lot of brewing experiments over there. Yeah. They're supposed to be opening up a taproom, too. They used to be really close. I mean, they're still close to Lake Effect. They used to be neighbors.
00:11:29
Speaker
a door length apart away from... Were they in that small room? Yeah, and then they move right down the ways. Right down the ways as I'm moving my head. But yeah, Omega Yeast would be...
00:11:40
Speaker
Maybe we should just do some experiments with that. Speaking of experiments, I just recently brewed a lager as I mentioned the other two podcasts. I'm promoting these other podcasts. Is that a bad thing? Okay, don't listen to these guys. They know a lot and they've taught me a lot, but don't listen to them.
00:12:00
Speaker
If you ever get a chance, if you listen to any other beer or home brewing podcasts, you're probably familiar with basic brewing radio and brewlosophy. I've learned a lot from both of these podcasts, and my latest brew, who ran me the face about this beer, and we'll tell you what the beer is shortly, was a combination of things. So basically what I did was a 15 minute boil, all liquid,
00:12:30
Speaker
Pilsner extract, no chill, room temperature fermentation, lager.
00:12:40
Speaker
So no chill. No chill. By no chill I mean it's like it's so uptight. It's like ready. It's so angry. It's never chill. So no chill means I did not chill it by any other means other than naturally chill. I was gonna say, did you leave it outside in 30 degree weather? Yes, but that took a while. So there's no immersion chiller. It just kind of free. Well, I guess there's some some chill. We'll call it a some chill.
00:13:00
Speaker
But yeah, so I use 6 pounds of 6.3 6.6 pounds of liquid malt extract Pilsner extract. I also use three ounces of
00:13:18
Speaker
Tetaning, tettering, hops. This is only boiled for 15 minutes, so I added all three at 15 minutes, so I'd get as much IBUs as possible out of those three, so that would still resemble a Pilsner. As Brandon said, then I dumped it into a bucket. I don't have my water running outside to my hose, so I don't want it freezing.
00:13:39
Speaker
So I just dumped it in a sanitized bucket and put the top on let it sit outside for a little while and once it got down to temp I pitched the yeast and let it sit in
Engaging with Lagunitas Brewing
00:13:50
Speaker
my anywhere between 65 to 68 degree basement close to the actual heater and I checked the gravity three days afterward and it was went from 1.043 down to 1.11
00:14:08
Speaker
So it's done fermenting. I'm letting it go until tomorrow, which would be three days later. It should be down to 1.008. I'm going to keg it. Is that what it's supposed to be at it? Yes. That's what I'm hoping. It is at 1.011. I'm okay with that. I'm still looking at a four point.
00:14:25
Speaker
3% beer, and if it gets down to the 8, it'll be a 4.6% beer, not a big deal. From what I tasted from the sample, tastes pretty darn good, tastes fruity. Then once it's done, I'm gonna keg it, fine it with some gelatin, add some gelatin in there to help clear it up, and let it sit and slow carbonate. I don't normally do that. I normally just hit it with a whole bunch of CO2 and have it carbonated in about three days.
00:14:53
Speaker
this, I'm just gonna let it go for two weeks, let it carbonate and have it ready for February where I'm, that's the first beer I want to drink. Well, most of the time when we're brewing, we're brewing for like an event, like, oh, let's carbonate the shit out of this as quickly as possible. So for
00:15:12
Speaker
Yeah, so the slow carbonation, so what PSI do you put it at? I'm going to start it at 15 PSI, and after a week, take a look at it, see where I'm at, as far as carbonation goes. That's close to serving pressure, right? Yeah, yeah. So you basically just let it sit on that for like? Yeah, you don't have to crank it up too high. Mike and I have only done it a couple of times where we've actually just let it sit.
00:15:40
Speaker
Once we found out you can do the burst carbonation, I never looked back. Oh, yeah. It's just way quicker. I've done it. Actually, the last time I did the burst carbonation was on my New England IPA, Run the Jewels III. Oh, nice. A Christmas fucking miracle. And that was done carbonating in two days. And I think my gauge is off.
00:16:05
Speaker
because I thought I had it sitting at 20 PSI. I think it was at 30 PSI, and it was just fully carbonated and ready to go, so I dropped that down fast. Speaking of which, that beer I was just telling you, since it's been dry January, except for when we've done these two podcasts, I poured a little bit just to see where I was at to make sure it wasn't oxidized, because when you oxidize it, knowing on IPA, it does turn a murky color. Sometimes people have said purple, brownish purple, so I wanted to make sure that wasn't happening. I poured off a little bit. Is that how they make purple haze? Yeah, dude.
00:16:34
Speaker
Just oxidize it, just oxidize the fuck out of this New England IPA. It is not oxidized, but it is clearing up. I can now sort of see through it. It's more opaque. Is it opaque? No, not opaque. Opaque is, you can't see through it. It is hazy like a commercial hazy New England IPA.
00:16:57
Speaker
it went from almost gone oh nice i like that that was good um yeah so that's where that's at so it smells delicious though it still smells it still has that bright citrus aroma to it but but that was also kind of part of my experiments
00:17:15
Speaker
Yeah, so the lager, at some point, I will make sure you and I drink that on this podcast that we have. Brandon, why don't you tell the folks what it is we're drinking because I got to say, it's fucking delicious. So I had purchased, thought we were going to have some guests tonight. So I was going to bust out a, it's the Lagunitas Willetized Coffee Stout, but this is actually a 2018.
00:17:42
Speaker
I was going to ask because I had the 2019 in a four pack. Yep. This has held up incredibly well. Yeah. Um, and this was me just walking through binnies the other day and they had a stack of them and I didn't realize it was a 2018 when I just pulled it off the shelf, but now I think I might be going back tomorrow. How much was it? Like what? Nine bucks? 10 bucks? Dude, the coffee is so
00:18:05
Speaker
prominent. I'm shocked. But you're not bitter? Yeah, I know. It's in a very, very good way.
00:18:12
Speaker
So truth be told, so we're not filming video for this one, but this one I pulled straight out of the fridge, I poured it, and we took a couple sips. It hasn't warmed up yet, so that's kind of my goal, is to see how it changes, but normally- I got my hands wrapped all around it. Normally, where's your wrap from Amazon? God, it's being delivered tomorrow. Yeah, normally,
00:18:38
Speaker
I mean, in coffee beers we've tried in the past and we've done this on the podcast. It's just that bitterness, that green pepper flavor, which is, as we've noticed in the Bourbon County, when we got together and did like the vertical and threw some of those variants in, some people perceived green pepper in some of them while others didn't, and then vice versa in other years.
00:18:59
Speaker
Yeah. So just for the hell of it, I'm going to read what's on the side of the bottle. From our friend, the Kentucky Distiller, JD Willett himself, we have one type of barrel, wood. And we put two things in them, rye and bourbon.
00:19:14
Speaker
We scored some of JD's screwtable casks and put one thing in him, beer. The taste tells, it's good to have friends. Let us know what you think. 707-769-4495. We should call that number one day and just be like, hey, what if we just call it right now while we're doing the episode? I'm pretty sure it's a voicemail, but I want to know what it says.
00:19:37
Speaker
We'll let them know that it's the malting hour. Did you ever see on the Lagunitas Facebook page, they've released the voicemails that people put on there. They create an audio track. I'm like, well, here, listen to this recent voicemail. Hey, let's leave one as the malting hour. Let's see. We're making podcast history for our own podcast. I have no idea if any other podcast has done this.
Sports and Personal Reflections
00:20:03
Speaker
You can probably pull it back a little bit, right? Wanna see? Yeah, that's a good point. You have to see. It's Brandon and Tony. Somebody answers. That's our first phone call. Thank you for calling Logonita's Brewing Company Petaluma. For the Schwag Shop, press 1. For the Taproom and Beer Sanctuary, press 2.
00:20:28
Speaker
Ooh, that's us. That's what we're at. Do we leave a message? Yeah!
00:20:46
Speaker
Hey, it's Tony Golic. And Brandon Winninger. And we're calling from the Molting Hour podcast in Chicago, and we just cracked open a bottle of the 2018, was it? The Willetized Coffee Stout. And we saw the phone number, and we're actually recording the episode right now, and we just wanted to tell you guys, almost a year or so later, this beer still kicks ass. Holding up really well, and we're enjoying it, and we're doing a quick little review on our podcast right now.
00:21:12
Speaker
So, uh, yeah, check it out. The malting hour. Yep. All right. We love you. Bye. Let me get that wall. That was four 20. It's so good. So, Oh, we're still recording that comment for something else. Oh, I can't wait to find out what that was off mic. Yeah. Um, speaking of off mic.
00:21:38
Speaker
Where is Mike? Ah, I was hoping I got that. Still have yet to release. Oh no. The heat, it's turned on. The system is down. The system is long.
00:21:52
Speaker
Your kid's probably sleeping. Yeah, he can't hear this. Oh, good. He shouldn't hear this. So, hey, just know everybody that when the summertime rolls around, you'll just have to worry about the air conditioning turning on.
00:22:08
Speaker
You know, I'm gonna be honest about something. I can't stand the Lana Del Rey cover of that song. There, I said. I don't know if I've ever heard it. Or ever heard it. It's like one of those songs. It's not like, oh my god, it's such a great song. Don't cover it. But her cover was almost just, you just did the song. It's like, why? Yeah, I really care for it. I like Lana Del Rey. I think Lana Del Rey is very good. That cover.
00:22:50
Speaker
I'm tasting more barrel and kind of some booziness in that. You still on the line with Lagunitas? Hey, Lagunitas! Oh, man. Oh, boy. We didn't even leave a callback number. That's what we should have done. Like, hey, call us back, Jack.
00:22:52
Speaker
Was that necessary?
00:23:07
Speaker
Okay, we actually, I mean, we do have an official, well, there's a 212 phone number that nobody ever calls. Yeah, I don't know if I renewed it. I did. You son of a bitch. It goes straight to my phone. I've got some phone calls lately. I don't recognize. I should probably start answering those. Anyways. So getting some barrel out of there, huh? Get some barrel.
00:23:32
Speaker
So it's a riot oak barrel. Great segue, great segue back into it. I'm sorry, what'd you say, a riot oak barrel? That's what it says. You know. I know what to read. I went to school. We both went to Catholic schools. So do we know how to read it? Do we know how to math? Do we know how to do anything? Well, yeah, we didn't go to public school. Oh, all right. Uber and CBS in your face. No, no.
00:24:02
Speaker
No, just check. There's no CVS. You're right. You're all right in our books. You're all right. Better than the private schools. I want to be honest. Fuck the Packers. Let's go. Yeah. Fuck the pack. Um, who are not, who weren't in the Superbowl. Yeah. Remember that? Remember when they weren't in the Superbowl? Yeah. Cause they should never be in the Superbowl. One last episode, uh, I mentioned that the Superbowl was going to be the Ravens and the 49ers.
00:24:30
Speaker
It is not the Ravens, that is for sure. They did not make the cut, so. Dude, so. Fuck, now I feel like I jinxed the package. Did you watch that cheese game? Which one? The cheese game? Oh my god, yeah. I was sick that day. I did not feel great, and that was the only thing that I did was, well, I went to Ellie's for breakfast, which was fantastic. Which made you sick? No, I was sick before that. I did not feel great in the morning, but that breakfast was phenomenal. We got home, and I was gonna take a nap, and I think I slept like, thanks for the invite.
00:24:59
Speaker
Sorry, I should have invited you for the nap. Are you into Ellie's? Yeah. The nap would have been a lot cooler. Excuse me. Went out for Laura's birthday, actually, how the family went.
00:25:14
Speaker
And I got home, I slept for a couple hours, and then the game started. And I missed all of the scoring against the Chiefs. So when I woke up, the score was like 21-3, I think, or something like that. Yeah. No, I think they didn't score till they got to 24.
00:25:30
Speaker
into the second quarter. Yeah. Oh, yeah. Or no, didn't, uh, was it, were they playing the Texans, right? Yeah. They had 21. Well, all right. Then somebody screwed up because I remember hearing- It was like three touchdowns or some shit like that. So, because I was kind of in the same boat. I wasn't napping, but I was, me and the kid were hanging out and then I was looking at my phone and I was like, what's going on? What's going on?
00:25:50
Speaker
And I saw that they were down by like 21 points or something. I was like, this is stupid. And then I decided to tune in because I saw it was 24, like 14 or something like that. And then when I was watching the game, they were talking about how I swear they had said that there was 24 unanswered points before they started to respond. And I was like, oh.
00:26:10
Speaker
Yeah. I mean, it could be 21, too. No, no. So in the first quarter, the Texans scored 21 points. And then, I'm not sure how it played out, but Houston got three points in the second quarter.
00:26:24
Speaker
I think it was 24 unanswered points in the beginning of the second quarter and that's when the Chiefs came back when I woke up from my nap and scored 28 points and then won the game 51-31. They ran out of fireworks. That was the greatest thing I've seen.
00:26:42
Speaker
I like the Kansas City Chiefs. Yeah, me too. And the reason why I do like them, and Mike and I had this conversation recently, is that me, Paul, and Mike and our cousin Vince went to Kansas City three or four years ago to see a Bears game. And it was the year 2000. It was the year before the... It's the second time we referenced that in the podcast.
00:27:08
Speaker
It was the year before the Cubs won the World Series. The Cubs got knocked out of playoffs and the Kansas City Chiefs were in. And so while we were there, the only thing we could agree on with the Chiefs fans was that we wanted to see the Royals do well. I forget how that played out. Did the Royals win the World Series? I don't know. I'm not really a baseball guy. I'm a football guy.
00:27:33
Speaker
but the Bears didn't win that game. But the Chiefs fans were super nice and Kansas City was pretty rad. We didn't find a whole lot of craft beer and that could have just been our own damn fault because were we really looking? Oh no, I take that back, Cinder Block. I've got my awesome stainless steel 64 ounce Growler from Cinder Block Brewing. Anybody in the Kansas City area
00:28:00
Speaker
Cinderblock was super rad. That was awesome beer. I remember having some really good beers there. See, you gotta tell me these things. I've been to Cave of the City. I've not been there. Sorry. I forgot to mention that. I forget you go there. All the boulevard was awesome. I forgot I went to boulevard as well. Yes. But actually, the line was so long, we just went through the gift shop and we said, OK, cool. Bye. Oh, yeah. So we went. Well, I think it was. And sadly, that tab room's closing.
00:28:27
Speaker
it had to be no no no so the first time I went down there was in an August so I think maybe that's when we went it was August we went it was like a weekday and we had gotten there was nobody there we went to like the 11 a.m. tasting and we just showed up and there was like you know like
00:28:43
Speaker
group of like five or six of us and then like four or five other people that were there for like trying to get into the tour and it was a cool tour man like yeah do that again. It was us and every other Chicago asshole trying to go through that tour waiting in line. I did buy a button and something
Future Podcast Plans and Collaborations
00:29:00
Speaker
else I didn't buy a t-shirt. A button you say? A button? A button? Why was it bouvant? Man boulder shake I really want some of that right now. A boulevard button.
00:29:11
Speaker
Oh man, this is a delicious beer and I'm burping. Hey, where are we at on time right now? About 30 minutes. Man, you know what we should do? Take a break. Take a motherfucking break. Music this episode? You know what? I'm going to stop doing it until I know for sure because I didn't have anything last episode and I've
00:29:31
Speaker
had a follow-up response to music for the last episode after we'd already recorded. So I didn't get a chance to edit that in, but I did say it at the end of the episode, which was the English soft arts band I grew up with. They actually wrote a song about me called Tony Golic. I'm boring everybody now. Please, somebody send us more music because I don't know what's about to play. After the final
00:29:57
Speaker
Not yet. I still remember when I did a cover of an English softheart song. Oh, yeah, what did you cover? Rolling North. Oh, yeah, which is my favorite English softheart song, which I can still hear our cover in my head. I'm looking for. All right. You know what? I haven't actually edited that podcast yet.
00:30:22
Speaker
Here's a, that's a song I'm gonna throw in there. Girl in the North is what played on the last episode. It works out. You know what's gonna play on this episode? I don't know. That's a great song. But here's some music. We'll be right back.
00:32:22
Speaker
and we're back exactly i didn't do that right and we're back that's good there we go now we're talking now we're cooking that was music by somebody and we're still drinking the same yeah we are and it's very good um i i went to go and check it in and the last thing i checked in was in december
00:32:43
Speaker
So my dry January was pretty good. Someone told me like, you're not really doing dry January if you're drinking, uh, during it. And I said, well, I'm drinking during my, my podcast. Brandon and I, that's what we're doing. So it's, it's our version. It's our fucking rules. It's my fucking dry January. Okay. I'm not drinking any other time. I'll be drowning alone. Yeah. Fuck you, Lou. That's my coworker. Um,
00:33:09
Speaker
Yeah. Oh, man. It's 18 degrees outside. Jesus. Welcome back, everybody. Here we are. Just this episode's free flowing. Kind of just hanging out. Kind of what we said this podcast was all about, us hanging out, drinking beer, and talking about stuff. We were just looking. Brandon had introduced me to the, was it the Wayback Archive? Yeah, the Wayback Machine. The Wayback Machine, showing me videos of
00:33:38
Speaker
His old band, 1566, Brandon and I, many moons ago, had our own record label, combined record label. Yeah, it's good death rate records. It was back in high school, back in the day. That's what I needed to do, is see if that's still around. Because didn't we have a website for it? STT. I think it was sttrecords.tripod.com. Ooh, man, that just rolled off my tongue. It's embedded in my brain.
00:34:03
Speaker
Brandon and I, high school friends, and he wanted to start a record label called Death Rhett, and I had started a record label called, I mean, record label as much as you can when you're in high school. And so we combined them, because we were both in bands and making music at the time, so we said, hey, let's do Scud Death Rhett Records. And we actually put together a, did we put together a compilation, the Scud Death Rhett compilation? Yeah, it exists somewhere.
00:34:27
Speaker
What was it, Rhyme Stromod? Oh yeah. Hermane, Langston, Andy, Steve, right? So that's the song we can play. You know what? For the love of money.
00:34:43
Speaker
I'm gonna... That was recorded in high school too. I'm gonna take this back right now and say that was the song that was just played. I've got the mp3 for that. I love her mains part. Who's representing? So yeah, you just heard the Rhymester mobs for the love of money, which was recorded back in 97, 98, somewhere around there. Man, we had big dreams back then. Langston's the only one I think who's still actively doing music.
00:35:10
Speaker
Yeah, it's great. And I think he lives in LA now. Yeah. I know he's a DJ. I was friends with him on Facebook. I don't think he's very active on there anymore, if at all. Yeah, man. Andy, I thought about contacting Andy for some music too. Some old school elderly apes tunes. We could do that. We could use that without permission. Going to.
00:35:33
Speaker
consider that a threat I mean I don't know Andy if you listen to the podcast maybe you should you know send us a message and let us know that you disagree here's the test are you listening to our podcast it's getting super personal like we've just alienated anybody who's listening to be like who the fuck are they talking about
00:35:52
Speaker
Great, it's a podcast for the high school friends. We're now with Steve Buscemi's in Billy Madison. That's who we're turning into. Brandon's actually putting on lipstick and I'm crossing names off the list.
00:36:06
Speaker
I love Steve Buscemi. I was saying it's awful of what that scene represents, which is murder. Anyway, yeah, this Will It Ties, Will It Is?
00:36:24
Speaker
Willitized. Thank you. Willitized. Coffee Stout from 2018 is drinking great. Very tasty. And the 2019 four-packs are also very good if you guys get your hands on that. Plus it's a four-pack for like 15 bucks. And Black Friday when Bourbon County was released, I grabbed like a couple of variants from the local Cardinal Liquors.
00:36:48
Speaker
or Garfield's and went to the liquor store by my house to see what they had. They had four packs of this for 15 bucks. Oh my God. I'm sorry. That was my phone. Let me go ahead and mute that. I grabbed a four pack of this for 15 bucks, man. And I was not displeased where I went on a brew of beer, which was Christmas fucking miracle.
00:37:16
Speaker
Was it though? Was it really a miracle? It was. It was a very good beer. It still is a very good beer. I thought about bringing that tonight too for our guests, but I guess right here.
00:37:26
Speaker
No guess. So Brandon and I have been talking about, now that we've got all the bullshit, if you will, out of the way, talking about what's coming up next for the podcast. We sat down recently to figure out what it is we do. And by that I mean what it is that we're going to be doing.
00:37:49
Speaker
We have decided that we're going to switch up maybe, well we got a new logo on the way. We actually had three logos to choose from and we're in the process of selecting that so my quick Photoshop blurred grains with a
00:38:08
Speaker
A font with an overshadow will be replaced by a pretty awesome logo very soon. As far as video goes, we've been talking about video now for a little while. The production company that we're working with have not done a podcast before, let alone doing video.
00:38:26
Speaker
and they're working on a whole bunch of other projects as well. Not that we're being pushed to the back here or the wayside or anything, but it is taking a little bit longer than we thought to edit video and post video. So what we're going to do, what is that? That is like a Vikings bottle.
00:38:47
Speaker
I'm begging style. Brandon just busted out this weird bottle that we'll talk about in a second. But anyways, so we're going to have a video at some point. We're not sure when, but we are working on that. So apologies for those wanting to see our beautiful faces, but you'll have to wait.
00:39:06
Speaker
But we got some awesome, awesome ideas lined up. We're going to be getting together with some breweries. We've got a special guest that we're going to do for the beginning of the year, some cooking that I think we're going to do sometime in the spring because we're thinking about maybe doing some, oh my God, I just read what that says on there. I can't wait to try that.
00:39:27
Speaker
maybe some grilling and beer and food pairing with grilling as we get into the warmer months of spring and summer but we also have some ideas actually it's an idea brought to us by our my friend Clark I don't know how Brandon how you feel about Clark.
00:39:45
Speaker
I love Clark. Okay, it's Brandon's friend too. Clark, you're our friend. You're the show's friend officially. You're the most common guest. He had a great idea of doing a mystery beer episode. We'll be doing that where we're going to sit around and try and see if we can guess the beer style. That's Brandon pulling the cork off this.
00:40:08
Speaker
Oh baby, how's it smell? It's corked, I can't imagine it being terrible, right? No, and the cork, so we should take a picture of this, the cork held up.
00:40:18
Speaker
Oh, we'll put it on Twitter. Yeah, follow us on Twitter. Guys, follow us on social media. Even if you don't use social media, just fucking follow us. I'm actually going to remit our glasses. Oh, thank you. Thanks. Clark had this idea of the mystery beers where we're going to sit around and blind taste some beers and see if we can guess the style and or actual beer. So looking forward to that.
00:40:40
Speaker
Yeah there's a lot of stuff, there's some home brewing stuff we're going to do as well. We talked about doing the pastry stout with the cinnamon rolls and something else we were talking about is this year, as opposed to last year when we did the St. Patrick's Day episode, we did some Irish beers and we also did an
00:41:00
Speaker
English Cream Ale, which if I'm not really mistaken, English Cream Ale, that was very sweet. Oof, I remember not really enjoying wanting to drink a whole bunch of that. But this year we're gonna do, Brandon's gonna brew a beer, I'm gonna brew a beer, or we're gonna brew it together. Either way, we're brewing two beers, we're gonna do an Irish Red, and do a dry Irish Stout, and we're gonna talk about that.
00:41:18
Speaker
There's also some homebrewers that are still waiting in the wings as they have been for the last By the time this episode's out. It actually has been a year since we've been doing this podcast Who have said they wanted to come on? So wow that is crystal clear. This is I feel like this is gonna be sweet Super sweet there's head on it
00:41:40
Speaker
Is there a head? Yeah, there's a head on that. Oh man. But anyways, yeah, so we've got a lot of cool ideas and episodes coming up. Oh, also.
00:41:50
Speaker
If you are listening to This Chick Talks Beer, which is Afro Beer Chick's podcast, she answered a question of mine recently. And we're thinking of doing a crossover episode where all three of us get together and we do one episode, but it's on both podcasts, something like that. We'll see, I don't know, who knows. But we are gonna get together with Afro Beer Chick again soon. So Brandon, what the fuck did you just pour me? Look at, smell that dude. Smell it.
00:42:21
Speaker
Holy God, the smell of this right now makes me think you could have waited another 10 years. Because this is 11 years old from when it was bottled and it says it's a reserved, reserved, reserved. I'm glad we're not going dry for beers like this. Oh my God, that is fully phenomenal. Fuck.
00:42:52
Speaker
I opened this for you. Yeah, thanks, dude. Oh my God. So, Brandon, since you cracked this bad boy open, you know what? Do the honors, man. No, no, no. Actually, read it, because I'm going to look this up real quick and find out when this was bottled, because it looks like it might be aged already. So this is an old stock ale 2009 seller reserve, malt beverage, aged in bourbon barrels.
Tasting Aged Brews and Inspiration Stories
00:43:17
Speaker
um old stock seller reserve is a small batch limited release that has been aged in an oak has been aged in oak bourbon barrels the grammar is wrong on that what does it say what does it say
00:43:30
Speaker
It says, old stock seller reserve is a small batch limited release that has been aged in oak bourbon barrel. Oh, there we go. So I just can't read. The aging process gives this world class beer an added layer of complexity, a memorable drink that should be enjoyed as a complex or completely unique offering. Excuse me. The only other time that this was in 2013, by the way.
00:43:53
Speaker
Yeah, in fact what it says on here on the website is, old stock seller reserve 2009 is a small batch limited release that has been aged in bourbon barrels. The aging process gives this world-class beer added layers of complexity and flavor. Bottled in a 500 milliliter bottle with a cork and a wire finish is a memorable drink that should be enjoyed as a unique offering. And I will say this, this is a fucking unique experience. Holy shit, it looks like a stone bottle. It's super cool.
00:44:21
Speaker
Well, yeah, it's just the wrapping. But I think this is the bottle I'll keep. But fucking A, North Coast has, I mean, they've got some old stock Yale 2011, old stock Yale 2013, old stock Yale 2014. 2014 has two different types. Oh, there's a Brandy barrel. Ooh, Brandy barrel.
00:44:42
Speaker
2005 2011 the bourbon which we're drinking was also in 2013 the wheat whiskey barrel age which is 2014 2015 and the rye whiskey is 2014 I don't know when or if we're gonna get another version of this beer and I've seen this beer before in
00:45:02
Speaker
You're a seller. We've gone through and it's and man if there was ever to have video Tonight is the night for I know that's it's like a amber color it's very good the aroma on it and it's like It's got that sticky mouth feel
00:45:27
Speaker
It's very barley wine. Yeah. Yeah. That's exactly what I was going to say. This is like a good barely barley wine that it's thin in the right way possible. It's not, um, not thin. Like this is not a knock to, uh, central waters, but central waters, barely aged beers tend to be a little thin. Um, the mouthfeel isn't, um,
00:45:51
Speaker
too intense or thick. I like a good mouth coating. But the central waters beers are delicious. But this is, man, imagine this. It's a perfect cellar temperature. I almost want to warm it up just a little bit more to have it like warm. And I'm sure that the carbonation on our tongues will be a little more bubblier.
00:46:17
Speaker
and add a better mouthfeel to it, but holy cow. This is 11 years later. This is phenomenal. It's also like fucking 13%. Brad, are you taking a picture of the two beers we're drinking tonight? When I listen to this episode, I'm gonna be jealous of myself because I hate hearing when we take a sip into the microphone. It grosses me out every time, but I leave it in there.
00:46:48
Speaker
That reminds me of how good that sip was. Oh my god. It's going to be hard to top something like this. It's not like the world's most amazing beer, but I'm fucking impressed for an 11-year-old beer to move from your condo. Fuck, man. 2009 is when Laura and I got together. So I think I'm pretty sure I bought this. That's my wife.
00:47:18
Speaker
I kind of think when. It had to be end of 2010, beginning of 2011. And I may have gotten this from like Westlake View Liquors. Classic. At the time when they were doing good stuff. Do good stuff again, guys. Yeah. So anyway, like I had gone in there and like they just have like a bunch of random stuff on the shelf. And like it was when I was just getting into craft beer and at the time I was like,
00:47:43
Speaker
oh I want some stuff that's like aged in like 2009 and like 2010 or 11 was aged to me and I was like oh cool. All this stuff I just threw in the fucking cellar and I completely forgot about it. Dude, this is phenomenal. I'm saying it like you fucking made it but you held on to it for this long. This is by far one of the best... I'm gonna edit that one out.
00:48:12
Speaker
This is by far been one of the best aged beers I've ever had, hands down. I mean, 11 years, man. I'm thoroughly impressed. Me too, man. With how good it is. And you know what? You talked about like the stickiness. Like there's some of those stouts that we have or those barley wines where like the outside of the glass gets super sticky. Yeah. And I don't know how that happens. I know it's obviously like a little dribble or whatever, but there's none of that. I'm not like... No. Oh man.
00:48:42
Speaker
This is what I want to make. I want to make a beer like this. And I can age for 11 years and come back to it and be like, ah, there it is. Did I ever tell you, so the one time we had done, maybe been our second Homebrewer's Night or third Homebrewer, one of the Homebrewer's Nights we did at Fishman's, there was a dude that came in and had made his own mead, but he made it out of maple. He made a maple mead.
00:49:12
Speaker
And I think he said it was like 17 years old. Holy shit. Because he had made a bunch of bottles of it and like tried it and didn't like it. But didn't want to throw it out. Had it in a shelf like in his garage. And then like we were doing this home brewers night. And I guess he had said like a couple months prior he had found it and tried it and it was phenomenal. And he had a couple bottles of it and he brought it.
00:49:41
Speaker
It was one of the, like, it was fucking phenomenal. I was like, dude, this is amazing. And I was like, it's like 17 years old. That's unbelievable. Like maybe it wasn't 17, whatever it was. It was a very long time. This held up really fucking well. It's amazing when the right beers, like there's that right profile on the right brewing can withstand time and the way it's packaged, the way it's handled.
00:50:08
Speaker
also plays a part into it. I mean, the way this was packaged, I mean, I know when you were living your condo and now you have a house.
00:50:16
Speaker
You had a cool dark area to store this. Yep. But you moved around and you moved here and it's been a cool dark place. So I mean, it didn't move around a ton, but it just goes to show when you take good care of some of these bottles or how well these beers are made and packaged. Yeah. How well, how well, how well they can hold up. Yeah, I would have expected the cork to be in a lot worse condition, but like it's perfect. Oh, my God.
00:50:47
Speaker
Boy, this really pushes the envelope for aged beers. I would like to try a very old, I want to try a very old Bourbon County because the oldest I think I've ever tried was 2010. When was the first Bourbon County again?
00:51:08
Speaker
Um, packaged, like we're like mass produced. Well, cause if you look at the bot, like the original bottles, I think they said, like, yeah, we talked about this. Yeah. First thing was made, but did we ask Eric about it? I think so. Anyway, but like the bottles that you can find now are usually, I think the oldest goes back to like 2005 or six. Yeah.
00:51:32
Speaker
There's anybody out there that wants to have one of those with us. Let us know. Moltinghour at gmail.com or the molting hour on Instagram or the molting hour on Facebook or the molting hour on Twitter. I'm just, I am honestly floored by how awesome this beer is. I was expecting no carbonation.
00:51:56
Speaker
There was never an interest when we've gone into your cellar and looked at beers. And I've seen this beer here, or yeah, here. There was never an interest to try that, because I was like, oof, 2009, man, that's Pass It's Prime. There's no reason to try that at all. And I am just, man, North Coast.
00:52:14
Speaker
Please keep doing these old stock ales because according to your website looks like you guys ended in 2014 of doing these and maybe you're Aging some now, but whoo. Anyways got these old stock ales. Let us know as well as I said all those malting our contacts
00:52:32
Speaker
Dude, I would be honest. And it's crystal clear. Like it's that burnt amber looking color, but I can see right through this beer. When you put it up to a light, you can see right through it. That's amazing. I really wish we had the video for this. This is a beer to have for the video. Sorry. Pour it back in the bottle. Do it again. And it's
00:52:58
Speaker
It's not overwhelming either. It's not like, ooh, there's so much to drink. I can fucking read the coaster through this right now. It's not overwhelming like a barley wine or, you know, something fresh where it's like, oh man, that's super hot. The hotness is gone. It's just good barrel flavor, good malt flavor. It's sweet. It's boozy without it being hot.
00:53:26
Speaker
Man, am I glad that we drank this during dry January. Outstanding, man. Out of all the beers I've, oh, there's a little bit more. Out of all the beers that my friends have shared with me over the years, I've been very grateful and very thankful, Brandon. 90% of them are from you. This might be because of Situation Alone and how old this beer is. This might take the cake. Cheers. Yeah, cheers, man.
00:53:57
Speaker
See, there are some beers that are worth saving. There are some beers that are worth waiting on. Try them fresh if you can, but if you got two bottles of something, it's worth aging. Fresh beers are great, but man, don't store everything. That's why we're emptying sellers these days.
00:54:18
Speaker
Yeah. And I'm like, if you got something like this, I almost grabbed something else. And then I saw this and I was like, yeah, it's a smaller bottle. 13%. Um, for my next trick for our next trick, we're going to do an after the final pour.
Future Episode Plans and Gratitude
00:54:35
Speaker
No, we're not. Not tonight. I almost thought about that because I thought we were going to finish off on that, uh, coffee stout. I feel like one night what we're going to do is just do an after the final pour by ourselves.
00:54:48
Speaker
Yeah, I mean, why not? We're just going to drink like seven beers. Here's some one shots, basically, after the final pour, a.k.a. one shots. Man, I'm so grateful for you sharing this beer with me, man. Thank you so much.
00:55:04
Speaker
You're welcome. Both beers. I mean, all three beers tonight. Um, thank you. I feed you when I can. Yeah. I'm going to fucking scoop a whole bunch of that lasagna you have upstairs. You can do that too. There's a king of lasagna right in my mouth and then hit the road in an Uber. Just joking. I'm not that bad. Am I? I was going to say, I was like, did you Uber here? Yeah. Totally Uber, dear. Totally Uber. Um, well, man,
00:55:35
Speaker
I don't know how to, the beer is hitting me now. I have no way of wrapping up the show other than thanking you for, you can see I've got way more of the bottom of the bottle. Oh yeah. I'm not mad at all. That's not too bad. One little floater. One little floater's not bad though.
00:55:58
Speaker
I'm going to look back at this episode and be like, man, I was just totally excited about this beer because I really am. I, you know what? Like out of all the beers that I, I'm like, like kind of what you said, but like out of all the beers that I pulled out, this is the one that I was just like, this is solid. And again, if this was like a two year old beer, I'd probably be like, but an 11 year old fucking beer. Yeah, dude. What's the oldest bourbon County you have? Is it 2012?
00:56:28
Speaker
It might be 13 now, but whatever, something like that. I know Mike and I have a 13, and at this point,
00:56:37
Speaker
I want to wait the 10 years, which is double the time that they said to hold on to it. And I would like to get a hold of a barley wine when they were in the 12 ounce format to hold on to as well and do like a 10 year test. I might have one of those. Yeah, those, let's fucking hold on to those. You know what I mean? That'd be great to just start adding to it.
00:56:59
Speaker
I know places that are still selling in 2017, Bourbon County, so it's already been three years, and we can get those for like nine bucks. I think about scooping those up and aging some and doing some fun French pressing with them, but it's gonna be hard to top an 11-year-old beer that tastes this freaking good. We're never coming back.
00:57:24
Speaker
This is it. This is the last episode everybody. We did it. We can't go any further. We can't go any further than this. We're not doing a video anymore. This is it until we get a hold of the
00:57:36
Speaker
Dogfish had World Wide Stout, ancient utopia sparrows. Yes! Yeah, we gotta buy that. Dude, we also have to get that New Holland Dragon's Milk Reserve that was... Fuck, did a small batch of it with coconut and... Oh, I sent it to... Oh god, is it the one they hit it? Sent it to Kevin Goggin, our pale ale episode friend, and after the final poor friend.
00:58:05
Speaker
Gotta bring him back. That guy loves beer now. That guy really loves beer. Whatever he's willing to pay, he's willing to come back. If you're willing to buy beer, Kevin, you're welcome to come back anytime. Just joking. Yeah, we gotta set up guest brick beers on, like, come on. That's what we did with Stephanie. We made her bring a beer. And she's like, oh, so this is your podcast? You're gonna make people bring beer? And we're like, yeah. And then we never did it again. Nope. Just so you know, guests from now on, well, Clark's done it, actually. Clark and Jeff.
00:58:35
Speaker
And I mean, more along the lines. Yeah. Yeah. But I think more along the lines that there's something specific that you like. That's kind of the idea. That's that's kind of the idea. Or if you want to drink like some really fancy fucking beer, bring it. Sure. Otherwise. Other than that, it's whatever we fucking have. All right. Let's wrap this up. Brandon. Outstanding, man. Thanks, man. From a show that we were supposed to have guests and we're like, what are we going to do? And this is what we ended up with.
00:59:04
Speaker
Not bad, my friend. Nice way to wing it, my friend. Nice way to wing it. Cheers on that. And as usual, everybody, thank you for listening to The Malting Hour. I'm Tony Golic. And I'm Brandon Wininger. And we will see you guys next time. Cheers. Cheers.