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After The Final Pour S4E4 - Pedestrian 2.0 Belgian Tripel
108 Plays4 years ago
This week Brandon and Tony sip and discuss Brandon's Belgian Tripel "Pedestrian 2.0". They all revisit the original recipe they brewed to compare notes.
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
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Transcript
Energizing Songs and Podcast Introduction
00:00:30
Speaker
When life gives you an empty cup Just crack a smile and fill it up, fill it up Yes! That song never- I never get tired of that. Yeah, I was just about to say that. I'm never not pumped after listening to that song. If I listen to it like
00:00:56
Speaker
Solo from the recordings that we do. I don't get that Same feeling I get it. Well, I do I did a certain sense but
00:01:04
Speaker
More so when we're about to record, when I hear the song, it gets me pumped for what we're about to do. Oh, yeah. Drink beer. Especially. Yeah, drink beer, of course. I always get pumped when I drink beer. I always have a theme song. When I'm about to open up a beer, I'm like, you know what? I need a song on. If I'm going to drink, let's get pumped. Normally, it's, you're the best around. Nothing's going to happen right now. Stay positive, I'm afraid.
00:01:30
Speaker
Welcome to After the Final Four, the season four, episode three? Four? It's four, I think it's four. I'm gonna go on record saying that it's number four. If I'm wrong, oh well. We got an awesome beer that we're gonna, well, I'm hoping it's awesome. I'm assuming it's awesome. I have nothing but the utmost, what am I looking for? Not expectations, but I'm presuming.
00:01:57
Speaker
that this is going to be very good without any ... I'm really blowing this. I'm just expecting this to be good without there being any faults, and I'm pretty sure I'm right. That's what I was trying to say.
Brewing Adventures: Pedestrian 2.0 and First Impressions
00:02:09
Speaker
Brandon, why don't you tell everybody ... Oh, by the way, I'm Tony Golic. I'm Brandon Winager. This is After the Final Four.
00:02:20
Speaker
What are we drinking? So we are finally drinking the Pedestrian 2.0 that I brewed on our brew weekend, where we all kind of brewed separately at different times. And that one is finally done. When did I keg it? Recently. Tuesday. Yeah, it was like Monday or Tuesday this week. Oh, this week? Oh, that's right.
00:02:46
Speaker
Um, no, no, no, it was last week. I'm sorry. And it sat at 20 PSI for from Tuesday till Monday. Isn't then the first time I actually poured a little bit off and was, I personally was blown away. I thought this is exactly what I was hoping it would be.
00:03:06
Speaker
And the only issue that I had was the carbonation was a little low, so I wasn't getting that much head when I was pouring it off. So I turned it up to 40, let that sit for like 12 hours, maybe a little bit less, took it off, dropped it back down to about between 10 or 8 PSI, poured it off, and it poured perfectly. Yeah, I was very much looking forward to this because, excuse me.
00:03:36
Speaker
We were pretty satisfied from what I remembered with the original version that we did. That was the first time
00:03:45
Speaker
either one of us had ever been a part of a Belgian triple. Correct. And it was OK. In my opinion, I thought it was OK. We brewed it in honor of Stephanie's episode, because that was our first episode. We drank a whole bunch of triples. And she's not a big beer drinker anymore, but when she was drinking beer those two years ago, that's crazy to think those two years ago. That's how long we've been doing this.
00:04:14
Speaker
It was Triples. She was a big fan of Victory's Golden Monkey, and so we thought it'd be fun to do that after we did the episode, drinking commercial versions to brew our own, and I thought it was okay. And, Brandon, yours, you gave me today, and I was very much looking forward to it. I know Clark's
Tasting Notes and Brewing Skills
00:04:33
Speaker
looking forward to it as well. He could not join us tonight, per usual, which means this recording will go great. I've got stuff to do.
00:04:40
Speaker
Yeah, we'll only have to do it once. So that's yeah, that's great. I have it in my nice. What is it? How do we pronounce this Carmelite, right? Yeah. Triple Carmelite, I believe. Triple Carmelite. Yeah. I forgot I had this glass, so I grabbed it for it. And right off the bat. Same one. Look at us. We're two cool guys. Big nerds. Right off the bat, it smells like banana. Which I love. Like I'm instant like aroma alone instantly. This is like
00:05:10
Speaker
just very satisfying. It's like candy banana. So it's like a little, maybe a little bubble gum, maybe a little candy, but there is like this caramelness. Yeah. Like this caramel smell almost. And I don't think. It's like a caramelized sweetness almost that just kind of comes through. Yeah. And I don't want to say burnt sugar, but it like to know that kind of it was like, you know, when you're cooking sugar and it starts to caramelize and it
00:05:37
Speaker
That kind of smell is faintly there to me. At least that's what I caught a little bit of. Yeah. And this is my second sip. I took a sip while you were first talking because I just couldn't wait anymore. This is delicious. It's really nice. The carbonation is really good. Sorry everyone listening who's drinking on audio. This is very much what
00:06:06
Speaker
When you and I were talking about doing the trouble for the first time what we wanted to do, and I feel like you nailed it. There's that it's more banana e and bubble gummy than it is clove, and there is that little bit hit of clove, but it's nothing.
00:06:24
Speaker
too strong that I thought we got out of the first version that we did. Your adjustments that you made, I know you added the candied sugar, you changed up some of the malts, you used a different yeast, also was done on your setup with your water, your mash tun and everything. I'm really impressed with how
00:06:45
Speaker
good this beer is. And I don't mean that. I hope you don't take that as an insult. Like I said in the beginning, I was expecting something awesome. And I was right. And I'm not just blowing smoke up your ass. This is a fucking awesome beer. I mean, dude, you don't brew all the time. But all the beers that you have brewed have been top notch. And I think that says a lot about what you think about what you're doing when you're brewing as far as what
00:07:13
Speaker
ingredients you want to use, how you want to do it, the way your equipment is calibrated to how you're brewing, it's awesome. This is really good. This is dangerously delicious and I am fearful of how I'm going to be after this. And I'm telling you right now, just like with your Oktoberfest that I absolutely love as well,
00:07:38
Speaker
I will be asking for more of this if that's okay. So what's the ABV on this again? About 9.5%. There is that little bit of, hold on. There is that little bit of like,
00:07:57
Speaker
Booziness, you know, I think that like a stringency that it's not too strong. Yeah. Yeah, it's not like hot. It's not like that alcohol burn. I guess the only thing if I had to critique this in any
00:08:13
Speaker
con, not like a real big con. What hops did you use in this? Do you remember? So I used Magnum as the first wort. So I did first wort hops, I did 0.3 ounces with the first wort, let that sit while I was kind of doing the sparge. Then I started to heat that up, added the sparge water and then I'm at
00:08:40
Speaker
Right at Boyle, I added another 0.7 ounces of Magnum. And then I finished it off with Saz. Ah, the old Saz hop. Where did you throw that in there? About five minutes left in the Boyle. OK. And that was an ounce that I threw in.
00:08:59
Speaker
Oh, nice. Yeah, and that's, I don't get a lot of that, like, spiciness from Saz's, a noble hop. Look at me knowing things. It'd be funny if I'm wrong. It's a noble hop. I guess, yeah, there's just like, I wonder if you didn't do, I know it wasn't a lot, but I wonder if you didn't do that first word, hop, which I know, I knew, I remember you saying that you were gonna do that. By the way, I'm feeling very, a warming sensation coming over my body right now.
00:09:26
Speaker
uh from the this nine and a half percent beer which is great great for thursday um i i wonder if you didn't do that the next time if you maybe didn't like maybe i wouldn't have that little like it's not bad it like i said this is not um not a negative critique if it was the one thing that i would if i had this for myself to drink all the time and maybe it's something that'll go away there is just that little bit of bitterness kind of at the end that
00:09:55
Speaker
Um, I would change, but it's not bad. It's not off-putting. It's not something that I feel like makes or breaks the beard. That's a total personal choice for myself, you know? Yeah. Leaving that in there is perfectly fine. I think it tastes great, man. This is, this is really good. This is really, really tasty. I love it. Yeah. And I think the only thing I, so the, the two other things that I actually know there's
00:10:20
Speaker
Three other things that I changed. Sorry, I was going to say you should run down the recipe. My bad. Yeah, so it's basic two-row malt, some aromatic malt, some oats, victory malt, some biscuit, and then carapels. I don't think that was in the original recipe. Yeah, I don't think it was either. Let me see if I can pull that up. Yeah. Because I did a lot of reading and I was looking up
00:10:49
Speaker
you know, just the typical grains, like all the other grains that we had in there pretty much were what is typical for that style. But I saw a couple of different articles that kind of mentioned, you know, if you're not getting that head retention that you would be looking for in a Belgian add in just, you know, even just a little bit of Kara would help. So
00:11:12
Speaker
That basically got added in. Yeah, you. Yeah, definitely.
Recipe Tweaks and Feedback
00:11:16
Speaker
It was the original recipe was I used what we did the Pilsner, the Pilsen malt two row from Breeze, victory malt biscuit from Breeze, the aromatic malt. Then we added one pound of sugar and we only did
00:11:32
Speaker
We did 1, not 1, 0.75 ounces of nugget at 60-minute boil, and then 1 ounce of crystal at the last 5 minutes. I also added coriander to ours. Oh, yeah. So I did coriander to this, too. Excuse me. And oats is different. We didn't do oats.
00:11:52
Speaker
So I added some oats in there for some clarity. And the coriander seeds. Oats for clarity? More for mouthfeel, I think. Well, yeah, sorry. Messing up my words. And then the coriander seeds. So I just had like fresh coriander seeds that I toasted right before I put in. I think that also has a lot to do with the flavor that I'm getting from here, because when we did ours,
00:12:20
Speaker
We just, I had like some old coriander lying around in a jar, like an old spice jar and just put, I think, it says a half a teaspoon. Now, my problem with coriander, it stems from Clark and I doing
00:12:35
Speaker
I think it's a wheat ale we do called Patriotic Lemon Party. If you want the story behind that name, good luck, because we're never telling you. But it is a beer that we did lemon peel and coriander. And the first time we made it, I was like, fuck coriander. I don't like this. That was what set out my mind that I thought I didn't like. And I don't think that that's what it is. So I had this fear of coriander. But I think you toasting the coriander for this
00:13:05
Speaker
It was awesome. Something else I was going to point out real quick. Obviously, we use different hops. Nugget and Magnum kind of falling under that same thing of a bittering hop to give you that overall bitterness you throw at the beginning of the boil. For the one that I did, we used Crystal for the last five minutes. You used SARS. And those are two, I believe, SARS is also not very high in alpha acids. That's 3.8. Yeah, and Crystal is 5.0. So what was your overall IBU on this?
00:13:37
Speaker
Um, let's see. Should be the top of the recipe there. I'll sip and drink while you. Oh, um, so roughly around, uh, 33.7.
00:13:50
Speaker
Okay, and when we did this one, it was 31.4 overall. Yeah, so there was something else I read, there was a range to keep it in. As I was sitting in front of Beersmith, this is my first time massively tweaking a recipe and just watching the numbers and making sure that I don't go too high or too low.
00:14:12
Speaker
you know, and then in the end, I ended up not like the gravity was different than what I had wanted it to be. So the recipe was saying it was going to be about 1.085. And I think I came in just at about 1.083. So
00:14:28
Speaker
What was the ABV supposed to be? 9.6. You kept it the same as what ours was. You also use a different yeast. What was it? The White Labs? Yeah, I used the White Labs WLP 500, the Trappist L that was supposedly sourced from a monastery.
00:14:51
Speaker
Yeah, I was laughing because of the last episode that we did when we were talking about this when you were like, you know what, fuck wet yeast. Yeah, and when we did the first one, we did Safe Brew's Abbey Ale. I'm not really sure where that comes from. I didn't really do as far as research as to maybe where that strain was cultivated from.
00:15:17
Speaker
But I like the way that it turned out. It would be fun to to revisit my recipe and maybe do that again, maybe not anytime soon. But, you know, maybe later in the year, we we do one gallon batch a piece and kind of see where they're where they both where they're both at. Yeah, the other
00:15:39
Speaker
One other thing that was different that I did was I didn't use table sugar. I used candy sugar extract, so an amber sugar, so. Oh, you also had two more years of brewing experience. And not on my old school setup that probably not the best calibrated these days, but that's OK. I've now moved on to the electric mash and boil where I feel like I'm getting better results anyway.
00:16:10
Speaker
Overall, man, this is a really, really good beer. It's a great beer. I would like this to become our official triple for the malting hour and say, c'est la vie, farewell, au revoir to pedestrian 1.0. It's just gone, it's done. Maybe we'll try it again, like I said, doing one gallon batch side by side just to see how different they are.
00:16:35
Speaker
But this is the pedestrian triple. That's it. There's no other. This is the one, man. This is really good. I'm looking forward to hear what other people think about it.
00:16:50
Speaker
Yeah, I mean, even my wife had it and she, you know, she's much like Laura, she doesn't drink beer all that often, you know, it's got to be a certain kind of beer and she'll drink it. She really enjoyed the Oktoberfest that I had done. And then
00:17:07
Speaker
She had this and she like she if I made her try it out of the hydrometer when I was doing the test, I'm like, hey, you need to try this. And she's like, is this like warm beer? I'm like, yeah. And she's like, kind of. She's like, is it carbonated? I'm like, no. She's like, ew. She's like, do I just do I just drink out of this? I just drink it and she drank it. She goes.
00:17:30
Speaker
That's really good. And I said, all right, well, that's a good sign. I've had her try stuff out of the hydrometer before. And she was just like, yeah. It's like, I had the opposite effect when I had Laura try the kettle sour cherry recently. I brought it upstairs.
00:17:47
Speaker
I was like hey our our kettle sour cherries done. Try it. I had a little glass and she took a sip. She was like She took another sip. She goes this isn't carbonated, right? I'm like there's tiny bubbles from you know, natural fermentation But no, it's it's not carbonated. It was probably at about 60 degrees from what is on that side of the basement and she's like I think I just I think I just needed to be carbonated and
00:18:14
Speaker
kind of sits on my tongue. My daughter was like, oh man, Tony's mad. He didn't like his beer. Oh, you know, I'm used to it. I understand. It's a carbonation. I get it. It's fine. It's okay. It's okay. Put it over beer.
00:18:31
Speaker
Yeah, it's funny. If I could make a sparkling white wine, AKA champagne, Laura would be very happy about that. But the sours are the way to go for her. But yeah, man, you nailed this. This is good.
00:18:48
Speaker
I'm feeling it right now. I'm feeling it on my face. If you're watching the video, my eyes look like they're getting closed more. I'm looking at the video. It looks like I'm fully relaxed. Yes, please keep talking. That weekend was cold that we had all brewed, I think, and I ended up doing it in the garage. I think it was
00:19:13
Speaker
25 degrees, 30 degrees that day. But still surprisingly, minimal issues, if any. And it came out the way I was expecting it to. Oh, the other thing I did too, is I think during the mash, I mashed at a little bit of a lower temperature.
Fermentation Process and Flavor Profile Achievement
00:19:36
Speaker
Because I think it was about, um, well, so I read like a typical range for mashing with, um, the, like Belgian, the triples should be like 148 to 152. And I think 152 is what we had done. Um, so I shot for 148. Um,
00:19:58
Speaker
And I think when I got, you know, when I got everything in there, I think the temperature was maybe like 149, 150. But yeah, so a little bit lower. And I don't know how much that actually helped, but
00:20:13
Speaker
Well, definitely as far as conversion goes, it was one to two degrees may or may not, you know, I mean, from the 152 to the 148, I'd say there'd be a little bit of a difference as far as like, you know, 150 to 152, maybe not so much.
00:20:29
Speaker
The other thing I wanted to say was that with your fermentation, you said it originally installed, it didn't really start up and we had talked about moving it. It didn't start. Yeah, it didn't start up. What was the temperature in that room when it was fermenting? Because I know you moved it to your office where you said it's a little bit warmer and you had a heater.
00:20:51
Speaker
No, so the warmer, the office typically stays cold. If I shut the vent, it stays at like 66 degrees. So I had the temperature, so I had the vents closed and everything, and I had the heater set to like 68 degrees, and it's a small room. So this, it's a Dyson heater that literally just like heats up the room like fairly quickly. And I leave it on like around the clock, and I think I started at like 66 degrees.
00:21:20
Speaker
Um, and the first day it wasn't really doing anything. So I upped the temperature to 68. And then I, you know, I think that that's when I was like, dude, this ain't doing anything. Um, and then, then I jumped it to 72. And then that's when it like, it took off and took off for like, how long was it? It was like over a week. It was fermented.
00:21:42
Speaker
Yeah, it was pretty awesome, all the videos. And then when you moved it, it went back up a little bit too. I mean, obviously with CO2 releasing and whatnot, but yeah. Yeah, that was interesting because it was a week. I had let it sit for a week and then I had actually moved it because I was debating on kegging it and I ran out of time.
00:22:01
Speaker
brought it back to the office, put it down, and then I was working again. And I started hearing I could hear the the airlock going off in the back. And I was like, what the hell? And I turned around and it was like like there was like some bubbles going on. I was like, Holy cow. And it went like that for a couple of hours. And then it, you know, it died. It stopped again. So it was like, I'm going to wait. Yeah, it died. The East died because they. So I waited for
00:22:31
Speaker
I don't think it was like a day or two and then I finally went back and that's when I ended up kegging it. Yeah, that was the other thing when we did ours. Temperature plays a big role in what the yeast will give off. We looked into that. Do you want more bubble gummy? Do you want more banana? Do you want more clove? The different temperature ranges is what gives us those esters and what that yeast is actually going to produce.
00:22:58
Speaker
in this beer, so wherever you ended up at.
00:23:03
Speaker
or wherever you started and where you ended up at, be sure to do that. Again, maybe make a little note in the recipe that that's what you did. Yeah. Well, and I think the yeast probably played a big part in the screen that I used. 100%. Yeah. Well, that's the thing. Just the temperature of what it does to that yeast is what it's going to give off. So those different temperatures will give us those different aromas and tastes. And so this, I feel like, do you feel like this is the taste?
00:23:33
Speaker
in aroma you wanted when we did it the first time? Yes. Mm hmm. Yep. Because ours, the first one was more clove than anything. Yeah, bad. But again, this is this is what I wanted to. This is like kind of candied and you know, the banana, a little bit of bubble gum and just very slight clove. And as I've been drinking this more, that bitterness I was talking about earlier when I was like, you know, maybe that's something I would
00:24:02
Speaker
change or dismiss or whatever. I'm not really getting that anymore. And it could be because it's a nine and a half percent beer and you filled this up for me. It could be because you're drunk. I'm getting there. I'm getting there. I'm getting a little tipsy. I'm going to pour myself a little more. Good, yeah. Because you filled up this bottle for me and this is what's left. And this is, I believe, a 16-ounce bottle. And I'm going to go ahead and pour the rest into my glass. And this is what I'm going to drink for the rest of the night because, you know, we got work tomorrow.
00:24:30
Speaker
This is how look how poured off now the head. Oh, yeah, nice. And I think it's it's funny when it sits for a minute. Like this, I'm still getting a nice and the lacing on the glass from the beer is.
00:24:45
Speaker
Really nice, man. You did a phenomenal job. I'm looking forward to whatever you want to keep brewing. You know what? If I'm going to stop brewing, you just keep brewing. My idea is to be like, do this one. This is what I have in mind. You do it, and then that's it. How's that sound? I'm all for it. Just quit my job.
00:25:10
Speaker
Yeah, not gonna be a homebrew slave. Tony said he's gonna just tell me what to brew. We talked briefly about maybe doing other smaller, not smaller, but other Belgian styles of beers. So we've done the triple twice now. We've not done single, we've not done a double, and we've not done a quad.
Future Brewing Plans and High ABV Beers
00:25:33
Speaker
It'd be cool if we can do it all this, try them all this year, but I know we've got a lot of things we've talked about we wanted to brew and that wasn't, those things weren't on the list, but you and I both have the capability now of doing one gallon batches. I really would like to revisit Belgian styles and maybe we can double quad single.
00:25:52
Speaker
Yeah. And I mean, and I talked about this, too, like when we were doing like the Christmas episode, we had like the delirium Christmas episode. Yeah. And then I. Oh, and I. Oh, I haven't busted into those yet. So I had a like my brother got me some
00:26:09
Speaker
I think some Saint Bernardists, like a four-pack that had like just, it's like the 12, the six, whatever, the numbered ones, like whatever. But I loved those beers too. And that one actually came with a tasting glass. And that is what made me want to brew the Belgian triple, so. Maybe you should just do a video where you sample all four of those in one sitting.
00:26:35
Speaker
Yeah. I'll watch that. I would watch that. If anybody else would watch that, let us know. Brandon's barely back on the wagon having maybe a beer here and there. But if we got him to do a whole video where he drank all four of those, his wife would be so mad at me for condoning it. So don't do that. No, I would just be like, I'm not coming up to bed. I'm going to be staying down here.
00:27:00
Speaker
It's for the good of the show. Don't expect to see me. I have a bottle of water here just in case, and I have plenty of crackers and pretzels. Yeah, I would like to try another style. If I'm not mistaken, Mike has done a Belgian quad before. I'm not sure if I was a part of that actual brew day, but his quad was very good. It was at his wedding.
00:27:23
Speaker
Yeah, that's the one that turned into a barley one. Yes, that's right. Yeah, because it sat for a real long time. And it wasn't bad. It was not bad. And that was the only beer that we had let sit for a long time that we were like, hey, this is actually still pretty good. Yeah, yeah. Yeah, aquatic is definitely, I mean, that's something I would love to do. And I do like the idea of us going back and kind of revisiting all of the different Belgian styles.
00:27:52
Speaker
you know, like kind of envisioning like, so, you know, we've done the triple, um,
00:28:00
Speaker
Like maybe we get Clark in and Mike wants to do it too. That'd be kind of awesome to do one day. We just do all four styles. Oh, my God. Well, we all separately. Actually, you know. Yeah. Well, we say we all have the ability to do so. Well, you. Sorry, man. You're stuck on triple now. That's your beer. So you'd have to brew this again. And actually, I think we're all capable of doing one gallon batches so we don't have to go crazy as well. We could just do small batches and see what we think of all of them and be able to sample them all. This is so good to have on tap.
00:28:30
Speaker
It's dangerous to have on tap, man. I'm so happy I have. It's funny right now you have our, you have into the void and this Belgian trip on tap. So you just have high octane beers flowing on tap right now. For the guy who's not drinking as much as the rest of us.
00:28:48
Speaker
Pretty awesome. I keep giving out the, well, the stout, we had given out a bunch of samples of that. And it's still, I'd still say it's a little less than half. I was going to say, it's got to be half to a little less than half. Yeah, because I haven't really touched it. The rest of it's for us. Nobody else gets it, okay? Nobody else, just us. Actually, Kevin kind of wants them, so.
00:29:12
Speaker
Give some to him. So does that guy that's in the neighborhood that's got a brewery? Apparently he wants this triple and he says he sees a lot of pictures. He's like why no samples. No No, maybe we'll drop some off I'm just gonna like show up there like here's some beer leave me alone
00:29:33
Speaker
You know what? Actually, if you have a chance, give them both beers. And I've got some beers here that I'll drop off. Actually, since I've started as the assistant warehouse manager where I'm at, I've talked about home brewing and I've only given beer to
00:29:51
Speaker
two individuals and one guy has gotten like three beers from me which is very funny because he actually gave me a very nice. Sour beer for my birthday cherry lime sour beer which is awesome was it. It was very good it was.
00:30:09
Speaker
more of a, it's kind of like a Flanders style sour. Very funky because it's mean it was a wild mix culture. Is it from Hopewell? Hopewell? Hopewell? Am I saying that right?
00:30:25
Speaker
And it was very good. And I saw they have a whole bunch of other versions of it as well, where they use different fruits. Laura, who loves sour beers, my wife did not care for it. She says, it smells rotten. I said, well, it's wild yeast. And I even tried pointing some off to my daughter. And she took a sip and she goes, get it. Gross. So I had to finish that whole bottle myself. It was a bummer. It was a real bummer. How big was that bottle?
00:30:54
Speaker
Because it was a fairly, it was a decent size. I mean, 750 milliliter probably. Oh, OK. I'm a pro, man. And it was a clear bottle, too. Yeah, super cool. Yeah, I liked it. I saved it so I can, for my sours done, which I only have four gallons of, I totally undershot and forgot about the cherries absorbing some of that. But what I wanted to get to is all these guys I work with have asked me for beer. And I kept telling them, yeah, I'll bring you guys beer. I'll bring you guys beer. I'll bring you guys beer.
00:31:22
Speaker
I've only bought, I think I said two, but three guys I've brought beer to. So tomorrow I have to bring some of my Goza to the guys. So I told them, I'm gonna fill up like five bottles when I'm done here. Speaking of giving out beer to people who've been asking. Yeah, speaking of, so my buddy, Brian, that you've met from years ago, my buddy used to be in a bandwidth.
00:31:47
Speaker
5066. Yeah, so he home brews now. We've talked about this. He home brews now too. We got to get a home brew show this year. Yeah, we got to get him on to talk. Anyway, we were talking and when we brewed the stout, I was telling him about it. He goes, that sounds delicious. I'd love to try it. Two weeks ago, I messaged him. I was like, oh man,
00:32:08
Speaker
You know, I want to drop some off by you. When are you working or when are you not working? And he has a crazy work schedule because he works. He's Batman. Yeah. In the medical field. The Batman in the medical field. Perfect. Yeah. So he was like, oh, I'm home these days, these days. And then he like told me his address again. I'm like, oh, yeah, you're like two blocks down from town. He's at.
00:32:35
Speaker
I know where he's at, because I remember where you told me where he's at. If you keep going down before you hit that, there's a cemetery if you kept going straight down your street. Great. Now people know where I live. There's a lot of streets that intersect the cemeteries. Yeah, but not on the northwest side. Oh, giving away so much. Actually, there's a lot of cemeteries on the northwest side.
00:32:56
Speaker
Yeah. Um, but yeah, so I told him I dropped him off. So maybe I'll, uh, put some of this triple in a bottle too and drop it off one of these days. Got to figure out what his work schedule is. So yeah. With the winter that we've been having, you can't just leave bottles on people's front steps anymore. I know. That's why I like, especially when I've been having to, you know, drop off for Clark because his a pansy ass and he can't come pick up beer. Yeah. Clark, why can't you just come pick it up from us? Jesus.
00:33:21
Speaker
I try to make it a point to dropping it off when I know he's probably going to be getting home from work soon. But then I was like, doesn't your wife work from home? Like, tell her to bring the beer. But she's working. She's working, man. Come on. Tell your kids to come out there and get daddy's package. Get out of school, kids. Stop going to class. Get Clark's beer. Yeah. Yes, yeah. So yeah, we had a lot of beer. Are you saving any bottles? Or are you just using these bottles when you're giving a beer to people?
00:33:51
Speaker
the brown plastic ones. Cool. Yeah, I started saving glass bottles because I've got because that's why I asked for the caps. Yeah, so well, and it's funny because I now I just found a whole other bag of caps and another capper. I don't have any bottles. So like I haven't been everything I've been drinking cans, right? Yeah. Anytime I like if I see something random that I want to drink that
00:34:16
Speaker
I think I said this when we talked recently, I've just, yeah, we were on the Brickstone episode. I've just kind of been, I had a hazy beard the other night where I was like,
00:34:25
Speaker
Really not in love with him that much right now. So all the beers I've been getting have, not all of them, the few that I have purchased have been in bottles. So it's kind of been nice to save those, keep them to the side. I still have beer bottles from when we did the Christmas episode. So I've been using those to like fill up and give to people. And that's what I'm gonna do tomorrow. I think that's one of the last ones you gave me was the victory. Yes, the Christmas monkey. What are those called?
00:34:53
Speaker
Yeah, Christmas monkeys. That was a good beer, though. That was. I feel like we're getting off. We're derailing here, so let's wrap this up. Yeah, derailing. Overall, Brandon, very good beer. Let's put it on untapped so we can officially check it in ourselves and nobody else. I will talk to Kevin, see if he would maybe make some artwork for a pedestrian triple, which he and I have a contract that if he makes
00:35:22
Speaker
artwork for a said beer. He is owed a little bit of the beer. So while you're filling up bottles for everybody else, fill up a stout and a triple for Kevin and we're good. Well, I mean that was funnily enough, I can love that funnily.
00:35:38
Speaker
Funnily enough, well, he lives right near like my dad. And also where the kid goes to school, so I can swing by and drop off by him. And Kevin works from home, so this sounds like an off mic conversation again.
00:35:55
Speaker
You can edit that out. Probably not, whatever. Brandon, this is delicious. Thank you very much. You did an excellent job. Thank you, sir. And I'm happy that this is another beer we can add to the malting hour roster of beers. And maybe one day, we'll take our best beers when everybody can get together as far as our friends go, and we'll take some of our best beer recipes, brew them up, and be able to serve them to our friends in one hangout. While you and I just smoke meats off to the side,
00:36:25
Speaker
That would be nice. Hopefully very soon. Well, you got anything else to say about your beer, man? This is your baby other than your actual baby.
00:36:35
Speaker
I am like I said already that I was totally proud how this came out. And this is exactly it has the flavor profile that I was looking for in a beer. And that's just kind of a note on that. It's a variation of the flavor profile that I was looking for when we had done the two Weissman.
00:36:56
Speaker
what I wanted was like, right subtleties of like the banana and the clove like but very subtle. This has that a lot more amplified and it's kicked up with that multinus that you know, that mouthfeel it's just so much thicker and
00:37:14
Speaker
I think if we do the two icemen again, we should revisit the east. When we do the two ice? Yes. Omega has, it's called like banana ramma or something like that. Yes, I saw that. Yes. As soon as the weather, the sun is shining and there is no more snow on the ground, let's revisit the two icemen because I feel like that's a beer that
00:37:38
Speaker
We had an idea for and we just missed the mark because we just weren't ready to do it. And I think that we could we can do it now. Yeah, there's there's vast improvements that we can definitely make to, you know, make that a solid beer. And I think incorporating some yeast like that will definitely be helpful for sure.
00:37:56
Speaker
Well, Brandon, cheers, buddy. This is a great beer. And everybody, thank you for listening. As usual, this has been after the Final Four. Before. Hey, that triple's kicking in. I need to go lay down, drink some water. Brandon, I love you, buddy. Love you too, man. Bye, guys. Jazz hands. One hand, because I got to hit stop.
00:38:25
Speaker
This has been The Malting Hour. Be sure to follow us on all social media by searching The Malting Hour and at themaltinghour.com. You can also follow us on social media platforms individually. Granted can be found on Instagram as bmdub81. On Twitter, bdub81.
00:38:40
Speaker
On Untapped, B-Dub drinks beer. Tony can be found on Instagram and Untapped under Asafelp Chicago. On Twitter, TheAsafelpChicago. Clark can be found as Clarkowski on all three. Be sure to subscribe, like, and rate the show on your preferred podcast listening platform. Until next time, cheers from all of us at The Malting Hour.