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After The Final Pour - S6E5 - Revolution Brewing - Double Barrel VSOD 2020
129 Plays3 years ago
This week Brandon and Tony sip on Revolution Brewing's "Double Barrel VSOD 2020".
The absolute pinnacle of our Deth’s Tar lineup, “Very Special Old Deth - Double Barrel” sits at the intersection of extremity and sophistication. During the second year of aging, a small number of specially selected Deth's Tar barrels are blended then finished in fresh Weller Special Reserve Barrels and Weller 10 year barrels.
https://revbrew.com/beer/db-vsod-2020
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
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Transcript
Introduction to After the Final Pour
00:00:30
Speaker
When life gives you an empty cup Just crack a smile and fill it up, fill it up Welcome to After the Final Pour, brought to you by The Malting Hour. I am one of your hosts, Tony Golic, joined Always With Brandon Weninger. And that's it. Again.
00:00:56
Speaker
That's how we roll. That's how we roll. This is now becoming an after the final four type of night. We're doing a couple of these. And this one, this is a beer I have been saving. Well,
Experiencing the Deepwood Series
00:01:09
Speaker
not two years, but I got it back in 2020 when the Deepwood series. So it's a Deepwood series back at this point from Revolutions Deepwood series. That's one of the ones that I did not get.
00:01:22
Speaker
Correct. This is one that Clark and I did split. I don't know if he has any of these left. I got two. This was one that I was willing to pay the top dollar for. And I did. So I got two cans and I had a can of it by myself and got pretty fucking drunk. I'm not going to lie. I also had it.
Revolution Brewing's Double Barrel VSOD Description
00:01:42
Speaker
This was, you know, full blown COVID time. Everybody at home, my wife's office was doing a Zoom Christmas party and we ordered food and like
00:01:51
Speaker
It was awesome. It was a lot of fun. And this was the beer that I opened up to drink during it. All right. Yeah, it hit me hard. I bet. In a good way. And what we are drinking is Revolution Brewings 2020 Double Barrel. Double Barrel VSOD Imperial Stout reached in bourbon barrels. Go ahead and read the back of the can here before I need to get glasses because I'm getting there.
00:02:20
Speaker
The absolute pinnacle of our Death's Tar lineup, Double Barrel, very special Old Death, sits at the intersection of extremity and sophistication. During the second year of aging, a small number of specially selected Death Tar's barrels are blended and then finished in a fresh Weller Special Reserve barrels and Weller 10 year barrels.
00:02:43
Speaker
You got any of those Weller 10 year bottles over there in your birthing? I do not. Brandon has this. You got that piggyback rye.
00:02:53
Speaker
I might have to have you crack that up before I go tonight. You may have to. Brandon is building a very nice bourbon collection. And the best part is, is that he's building this collection and only a few bottles are open, which is, to me, the ultimate show of restraint, like that someone really appreciates these things that he's going to open up and drink and share. I mean, most of the time he opens him up and drinks with me first. So that's kind of cool. So thank you. That's like half
Tasting Notes and Flavor Profile
00:03:19
Speaker
my beer, too.
00:03:20
Speaker
that is true which is why i saved this beer in particular when i when i cracked it open i had the first one i said i have to drink this with you and it is now we're in 2020 february of 2022 we finally got to it this was the right time doing some after the final pores brennan i'd like you to take this of it first because then
00:03:38
Speaker
You can tell us, you know, this is what the show's about. It's about drinking and tasting beer and smelling beer and telling you what it's like to enjoy these beers. There is no head on this beer, by the way. I felt these little tasters to the top. We're splitting a 12-ounce can.
00:03:54
Speaker
Oh yeah, that's right. The ABV of this beer. Why? It's 17 point. I think it's a zero. It's either 17% or 17.8. Either way, it's pretty fucking high up. I'm getting a lot of dark fruit on the nose. Oh yeah. A bit of chocolate. A lot of maltiness. But I think that dark fruit carries through. Whoa.
00:04:21
Speaker
I'm taking a sip and that flavor lingers through.
00:04:30
Speaker
It's thick, not like again, like going back to the beers we've had recently, like it's not super thick, but like there's a viscousness. Yeah, it's very viscous. It's more so than regular. Yes. And it coats your mouth and I'm getting that dark fruit. I'm getting, I feel like a dark cherry. Um, okay. Or black. Well, maybe not black cherry, but no, or maybe, um,
00:04:59
Speaker
and just some dark fruit coming through. And then
Creative Beer Uses: Ice Cream Adventures
00:05:03
Speaker
some chocolate and some barrel is kind of what's prominent on this. I'm not saying it's one note, but it's very limited on the flavor profile.
00:05:16
Speaker
a lot of everything that's coming through. It's coming through at once. So yeah, it's not. And this and we're serving this. I mean, it's it's chilled. I pulled out of the refrigerator at least now in the time that it is. It's been out of the refrigerator for an hour. Yeah. But I've also traveled to your house and in the cold. It's like 10 degrees outside right now. But I feel like this is a perfect temperature for this to like open it up even more so. So I agree with you. There's there's definitely a
00:05:45
Speaker
A little bit of a dark fruit type aroma. I'm getting a lot of. And this is what I like about revolutions. Barely just I'm getting some barrel. Yeah, like some barrel, some chocolate, vanilla, almost like a little caramel. OK. But it is heavy, heavy. I mean, it's a double barrel beer. Yeah.
00:06:13
Speaker
Yeah, I'm getting more, so. It's woody. Excuse me, the porn that I got was very high. Yeah. As I drink it down and I got a little more head space, I go in. I'm getting more oakiness, more woodiness coming out of it.
00:06:29
Speaker
It this is the most other than Bourbon County Blanton. This is the most barrel flavored barrel aged stout I think I've had ever like it is. And even double barrel, even Bourbon County double barrel, which was phenomenal. Really good. I this is I could feel it, too. I feel it in my chest. It's a warming like you're drinking bourbon for me. There is this warming sensation.
00:06:58
Speaker
while drinking this beer. It is hard to call it a beer. To me, it's like borderline of like a little fizzy chocolate bourbon, you know? And it's for
Revolution Brewing and Chicago's Beer Scene
00:07:11
Speaker
people that matching the flavor, it's not hot. No. It doesn't drink hot. It's warming, though. I've had, and we've had beers on the show before, you drink it and you feel that heat, that burn from the bourbon barrel or something. It's not.
00:07:26
Speaker
That bourbon barrel complements it so well. I like, again, this is one of those things I would not have if you wouldn't have told me it was 17 percent. I wouldn't have guessed it. The beer we just had before. I mean, I can't believe that that was eleven and a half. Yeah. Yeah, we're drinking big beers tonight, baby.
00:07:45
Speaker
I'm feeling the heat and it's a nice pleasant heat. I don't know what to say. Too bad I don't do the intros for these. I might have to because the way you just did that as a nice pleasant heat, that's adorable and hilarious. No, it's just so...
00:08:07
Speaker
So we talked about making ice cream out of beers. This is another one I think that would go really well.
00:08:15
Speaker
I think a Death Star ice cream in general would be awesome. We got to see if Brian Clark's got another one of these. Clark, you got a VSOD, double VSOD. Hold on to it. We want to open it up, make ice cream with it, and then drink the rest of it with you. So this whole conversation comes back from during my- Real quick, have we talked about- I don't know if we did. During my dry January.
00:08:38
Speaker
Or what, or did we? No, no, we didn't talk about this in an episode. You and I talked about it the night you and I were trying to conjure up what we're doing for the year. Yeah. So I decided to, so I had been making ice cream in the past. I, the last time I made ice cream, I brought ice cream over to Tony's block party. Yeah. So I decided to do it again and I wanted to put bourbon County into ice cream. So I took a smart move, um, eight ounces of this year's bourbon County.
00:09:08
Speaker
Yeah, it was this year's. This year's Bourbon County took eight ounces. No, 12 ounces. And I boiled it down to just under eight. What? Um, I didn't know any of that. I thought you just mixed it in. That was it. Oh shit. Boil it down. And then I made the ice cream and then, and the last five minutes of the ice cream being finished, I slowly poured in the Bourbon County, uh, mixture that I'd actually put in the fridge and cooled for a day.
00:09:38
Speaker
Um, put it in so it wouldn't, you know, break the ice cream that I was making, put it in there, cooled it down. And it turned out, dude, I've been eating that. We're down to like our last, like, you know, half pint and I've been like going at it like crazy. I have enjoyed it so much. When did you give it to me? Um,
Enjoying Strong and Flavorful Brews
00:10:03
Speaker
This is some time in January. It had to be some time in January. Close to, I'd say maybe three weeks ago. Yeah. Roughly, yeah. We'll say about three weeks ago. I just, and you, I mean, you gave me a decent amount. You did, like it was like a half pint or whatever. Yeah, it was like, uh, you know, when you get miso soup from a place that that's the exact container. You got a miso soup pint. I save those containers. Yeah.
00:10:22
Speaker
I just finished it last night. There was like two scoops of it left. And what I loved about that ice cream so much was that the Bourbon County clearly kept it from really like solid, like becoming a rock. Like it kept it smooth. It kept it like every time you go into it and the chocolate chips in there.
00:10:44
Speaker
Was a pleasant I had no idea there was chocolate chips in there from the first like bite I had and then I was like Oh my god, there's chocolate chips in this. It was a bonus. So Brandon and I decided Or we were talking about what other beers can we do for? Ice cream and I think I mean a double barrel of yes, so if we had, you know, plethora of these lying around for sure Yeah, I think we can get away with doing a death star a death star. Oh, yeah, I think we just do a whole series of barrel aged ice cream. I
00:11:08
Speaker
Let's do it. I mean, you and I have discussed how we can make an episode on that. And that's ice cream and fucking drinking the beers too. Yeah. But you really could taste in that ice cream. Sorry, I know we're getting off. It was an after the final pour. You could taste the chocolate. 100% it was nice, creamy. Brandon makes good ice cream. Just hands down Brandon makes good ice cream.
00:11:33
Speaker
But after the first bite, it was straight up chocolate and sweet and everything, then I took a bite again and it was like, oh, there is the Bourbon County, because there's just this tiny, slight bit of bitterness that reminds you, that tells you there is Bourbon County beer in this ice cream. It was the perfect amount. So much so. Laura, who does not like barrel aged beer, she doesn't really like beer at all. My wife did not like the ice cream.
00:12:02
Speaker
Oh. Because she tasted the beer in it. Oh. So to me, that's a success. And it meant that that ice cream was all mine. Yeah. So yeah, I think, I think, I think there's plenty of barely aged beers and other fun beers we could play around with to make ice cream and maybe do a, oh man, think about Vanilla Bourbon County and an ice cream.
00:12:27
Speaker
Yeah, I was actually looking up like recipes to do like vanilla ice cream with bourbon interlaced into it. So like my bourbon collection that I'm like growing.
00:12:37
Speaker
I mean, a Willette caramel, salted caramel ice cream. No, I'm getting in there. I need some peanut butter. I even thought like doing a peanut, if we got to find a good peanut butter stout, PB Eugene, PB Eugene Porter would be good. There's so many things. I mean, even like fruited sour beers would be fun to mess around with. Anyways, back to this beer.
00:12:59
Speaker
This is hard to believe. I'm feeling it. I am feeling the effects of this beer as we're sitting here talking. It is flowing through me. I am feeling nice and fuzzy and warm. This is the perfect type of beer to have.
00:13:15
Speaker
in the winter, which is something we don't say on the show. Everything we drink, we say it's good for this summer. This is cold weather beer. This is 100% cold weather beer. It's cold outside. I want to just warm up, cozy up, be inside. I got nothing going on tonight, probably tomorrow morning, which I'm getting a haircut. Hopefully not tomorrow morning. I got a haircut.
00:13:40
Speaker
Excuse me, playing for the mornings. I gotta get up for that. I need a haircut. Nah man, just let it keep going. Become Garth. This beer is perfect for that. I love this beer and I'm so happy that I held onto it for so long. As you know, people listening to the show, Clark and Brandon and even Dan.
00:13:59
Speaker
You guys are really good at holding either good or bad, depending on how you look at it. You guys have a good collection. I have random cans and bottles just in my fridge that I wait for the time to be like, oh, I've got one. Let's let's let's drink it. Let's drink it. I've got two more of beers for Brandon and I to drink still. So they're both fruited to barrel age with fruit. So I like it. Those would be fun. Yeah, man, this is this is good. This is good. This is a really good beer. I really like it. And
00:14:28
Speaker
I look forward to when they do this again, because this year they did the double VSOR, double real VSOR.
00:14:36
Speaker
Which you might see, you might have seen a post about it. I don't know. I don't know because we didn't, I mean, I didn't buy a brand new buy. But, uh, as of this recording, again, we're doing a whole bunch of beers and a whole bunch. We're doing some beers tonight in one sitting, going to revolution tomorrow and they still have it on tap. So I'm planning on posting something about it. Looking forward to talking about it. We'll do a random live at the brewery.
00:15:05
Speaker
I thought about that. I was like, what if we brought this stuff to do an episode? Happy birthday, everybody. Hey, welcome to my birthday. My 40th birthday. Welcome to my episode. Welcome to my episode of my life. It's called just enjoy being with friends and not everything's a fucking podcast. All right, Brandon, what are your final thoughts on Double Barrel, V.S.O.D. from Revolution? Again, going back to knowing how old it is, it's not that old, but
00:15:33
Speaker
Super flavorful, super tasty.
00:15:39
Speaker
It's very, very enjoyable with the chocolate and the dark fruit and everything. And I do agree that this is like a perfect cold weather beer. I'm not saying a winter beer, a cold, very cold weather beer because this is hearty. Yeah. And I'm feeling it as I'm drinking it. You know, I'm getting there. But super tasty. And I don't say this a lot.
00:16:09
Speaker
but like I could have more of this. Yeah. I could have more of this and be like, all right, I'm okay. That's what's dating. You know what? Here, there's a little bit left in the camp. Pour this in your glass there. It's not a ton in there, but that's enough. But it's like, I have a lot of beers and I'm just like, yeah, I'll have that. There you go. Yeah, buddy. But what's weird, it's 17%, 17 and a half so percent. And I'm like, I could, I could have this and be okay with it.
00:16:35
Speaker
yeah it's it is and that was the thing like when i had it the first time i could have it and i probably wouldn't be okay with it but yeah i mean like i said the first time i had it i sat there and ordered into a glass and drank a whole can of this to myself i mean it just rocked me you know like it's i don't doubt it
00:16:53
Speaker
Yeah, it's it's I feel like it's more. I mean, I feel like it's more than 17%. Yeah. We did it for more in the can. What's going on? This is like a 20% beer. I mean, but shout out to Rev. They consistently put out solid beers that we enjoy. The Deepwood series has never let me down. Yeah. And there's never been anything that we've just been like, oh, this is terrible.
00:17:20
Speaker
I have not had a bad beer from Revolution. I can honestly say that I've not had a beer that I did not like from Revolution. Nope. And like to me, like when I have people come in from out of town and they're like, where do I go for beer? Like Rev is on the top of my list.
00:17:36
Speaker
serving is also like on the top because it's closer and I'm like, so if you're staying with me, go to whole Irving and there's food there. Yeah, and there's food revolution. There's you can bring food in there, which is great. I mean, there's I mean, we're we're very lucky to live where we do as far as Chicago is concerned, especially around the breweries that are surrounding us. I mean, there's a lot. There's a lot. Yeah, there's a lot of breweries surrounding it. And there's just more coming every couple of months. There's new ones popping up.
00:18:04
Speaker
I just opened one right now while we were doing this episode. Whoa. Yeah. It's called the Malting Hour Brewery. It's a test brewery ever. We make beer. Have you tried there into the void? It's a great burial stout. What about pedestrian? Speak of into the void. Try the rest of what we got. Oh yeah, that's right. I forgot that it was there. We should try it.
00:18:26
Speaker
Good idea. All right. Well with that. Yeah, I'm gonna agree with you on that I almost knocked over the glass glad I didn't because I would have cried a little bit. I'm not gonna lie This is an awesome beer and I'm glad I saved it and got to share with you man for all the awesome beers that you crack open and share with me on and off the podcast but yeah, this is this is a Good way to start my birthday weekend, man. This is how I'm ringing in 40 because I got a Now not drink as much because I'm 40 It doesn't work that way
00:19:03
Speaker
This has been The Malting Hour. Be sure to follow us on all social media by searching The Malting Hour and at themaltinghour.com. You can also follow us individually on social media. Brandy can be found on Instagram as bmdub81, on Twitter, bdub81, and on Untapped as bdubdrinksbeer. Tony can be found on Instagram and Untapped under Ace of Hope Chicago. On Twitter, The Ace of Hope Chicago. Clark can be found as Clarkowski on all three.
00:19:22
Speaker
Alright, love you man. Love you too bud. Bye.
00:19:31
Speaker
Dan can be found on Instagram as hip underscore underscore hops and hip hops on YouTube. Be sure to subscribe, like and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at The Multing Hour.