Become a Creator today!Start creating today - Share your story with the world!
Start for free
00:00:00
00:00:01
After The Final Pour - S9E10 - Southern Grist "Batch One Theory: 8th Anniversary Cake"
72 Plays4 months ago
This week we wrap up the Susan Nelson curated episodes with a big tasty barrel aged beer.
Beer description:
A blend of Imperial Stouts that spent 22 months in a Stagg Jr. bourbon barrel, 18 months in a Nashville Barrel Company bourbon barrel, 15 months in a Southern Collective whiskey barrel, and 15 months in a Southern Collective maple finished rye whiskey barrel. It was then conditioned on pecans, caramel, cacao nibs, coffee beans, and vanilla beans.
Create your podcast today! #madeonzencastr
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
Check out all our episodes at www.themaltinghour.com
Recommended
Transcript
Introduction and Episode Recap
00:00:30
Speaker
When life gives you an empty cup
00:00:45
Speaker
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 Winninger. Brandon, and we just wrapped up the 3 Tennessee, 1 Kentucky curated
Beer Spotlight: Imperial Double Stout
00:00:56
Speaker
episode. And we're going to follow this up with one more from Southern Gris Brewing Company, also in a Nashville, Tennessee. And this beer, I'm going to go ahead and say, this is a Imperial double stout. It's barrel aged. And here is the description on Untapped, which could be different from the website. so
00:01:18
Speaker
A blend of imperial stouts that spent 22 months in a stag junior bourbon barrel, 18 months in a Nashville barrel company bourbon barrel, 15 months in a southern collective whiskey barrel, and 15 months in a southern collective maple finished rye whiskey barrel. It was then conditioned on pecans, caramel, cacao nibs, coffee beans, and vanilla beans, brewed in celebration of our eighth anniversary. What? Now when Brandon poured this, and I quote, she thick. Also, there's no head on this, and if you swirl it around, it is like motor oil on the side of the glass. The aroma is, oof, barrel aged goodness. Did you try it yet? No, but I'm getting like barrel sweetness, all the things that I want from a barrel aged staff, I'm going in. Yeah, I just took a sip. Holy shit.
00:02:13
Speaker
Whoa. What blows me? I mean, that blows me away. What blows me? Yeah. um It's only 10.1%. It feels like it should be like way up there. Yeah. This is incredible. Yeah. It's really well done. Holy moly.
00:02:31
Speaker
This is a fantastic beer. Whoa. It's sweet. It's super sweet. Yeah. Like it's, it's a sweet beer. Like it's one to share. Yeah. It's, it's sticky on my lips. Um, I definitely get coffee in vanilla. Yeah. There is now, had I not known the pecans, I would have said there's a nuttiness to it. Yep. That's subtle. But knowing that's pecans from the description, like I can pick up on the pecans, the
Tasting Notes and Sharing Experience
00:03:02
Speaker
caramel.
00:03:02
Speaker
I don't know, maybe that lends to the sweetness, maybe a little of that burnt sugar type flavor I get from this, but what an incredible blend of different barrels and holy shit. Yeah, I'm trying to, I know I've had things similar to this in the past, but I can't point them out, but this is just super well done, super well blended. I just wiped my face. It looks like I'm like ah so an 80-year-old smoker who like chain-smoked cigarettes who wiped his mustache and like brown yellow came off of it. looks like ah grand If you want to know what it looks like wiping your face from this beer, that's what it looks like. um It is incredible that it's 10%. Yeah. Like there's so much flavor. It's sweet.
00:03:52
Speaker
It's I mean, I just did a little burp and it's like chocolate, like ye fudgy chocolate. Yeah, it's it's almost to the point where it's. overly sweet, which makes me like happy that we're just, we're splitting this bottle. yeah um Because like I know, like in the past when I've had sweet beers like this, I like, you know, I love doing like the five ounce cores and things like that.
Brewery Praise and Future Tasting Plans
00:04:18
Speaker
So the the sweetness doesn't like kill me. Yeah.
00:04:23
Speaker
um but yeah this is like prominently sweet but you're getting all of those awesome delicious flavors like still coming through is still like shining and it just like if you find this you have this split it with friends yeah if you're if you're going to Nashville yeah if you're going to Nashville anytime soon go ahead and find this Cause they have, I mean, it's their eighth anniversary beer. I saw all the other ones. I'm not sure what the variations are. If they do anything different each year. Um, but I just let it sit on my tongue. It's very, very light carbonation, yeah like tiny bubbles on your tongue. But I'm getting a lot of coffee now. Like coffee is, if you let it sit in your mouth, when you take a sip, like your next sip, let's let's do it together. It's for some silence for the podcast.
00:05:19
Speaker
You swallow oh Yeah, a lot of coffee. Yep. That's really good Yeah, and I'm getting like vanilla to like letting it sit in my mouth for a little bit instead of just like drinking it Letting going over my tongue. Yeah, and I love coffee beers that present themselves really well um where the coffee's Not necessarily prominent, but it's like not like a stale coffee or not aged. Not that green pepper. Yep it's literally like a really fine well done coffee or well brewed coffee and um it complements the pecan, the vanilla, everything else really well. I would say trying this fresh is great because I wouldn't
00:06:02
Speaker
want to age this because I'd be afraid we'd lose some of those nuanced
Freshness vs. Aging: Beer Flavor Debate
00:06:08
Speaker
flavors. Yeah. And we'd end up with like a barrel aged sweet stout and that's it. Like we're missing everything. Not that that would be bad, but it's really nice to be able to get all those other flavors, the vanilla, the coffee, the pecan. Like I said, I don't know. You want to get what they're going for. Yeah, I don't think necessarily a pecan is what I'm getting, but there is a nuttiness to it that I'm definitely picking up on this beer. Yeah. It's really good. And it's crazy that it's only 10%. Yeah. dude I really like this. Yeah. um like And i know't I'm trying to think if there's any like shit like local breweries that do stuff like that. And there are. um Off the top of my head, I mean, we can. Yeah. There's a ton. There's a ton. Yeah. But like yeah, this is super good, super well-balanced. And what a crazy mix of different like aged
00:06:58
Speaker
Yeah, I mean, that was the the crazy thing. When you're reading the description of like the barrels that they put it in, that was like that was nuts. And up to, I think, 23 months, it says in the bottle. like And then for that blend to work so well, like you've got you've got good brewers. You've got good brewers. Yeah. i would be um That's two home runs for me from from them. it's a Southern Grist, I am very much interested in visiting and and trying everything else they have to offer. If they can do you know that cobbler
Final Rating and Savoring Tips
00:07:36
Speaker
beer that we did on the last episode and then this barrel aged beer, like it just seems like anything else that they're doing might be just really, really good. like I wanna try just a straight up IPA from them or at least an IPA. I think that that would be something that would be fantastic.
00:07:55
Speaker
Yeah, well done. um Congratulations on your eighth anniversary. And I've heard of the Southern Grist before. I'm pretty sure. Yeah, we had said that. Yeah. And I've had stuff from them in the past um traveling. But like yeah, this is super impressive. like Pulling off beers like this is not an easy task. Not at all. um And, well, you just a barrel-aged beer, but like using multiple barrels, multiple years, and like you know the patience and everything that goes into producing something like this is just fantastic. And like the the thought and care they put into this to have it come out like this is awesome. Yeah, it's it's it's pretty it's pretty insane. And the overall rating on it through Untapped is 4.21. So, Brandon?
00:08:43
Speaker
How many eighth birth case are you giving this one? I'm at like 4.2, 4.3. I'm at a 4.5 for this for sure, maybe even 4.6. I just burped, and it was like chocolate cake. Yeah, chocolate cake, right, right. I was going to say fudge or like brownie, but like chocolate cake is really what that that tastes like. This is fantastic. it's Like a good thick chocolate cake. like And even with like how sweet it is, like I, I could go back to this. If I had that, what's the, what, what size bottle is it? it's It's one of those like weird small bottles, but it's a big bottle. Uh, it's 16.9. Okay. So it's, so it's full pint. I could once in a while, maybe do this on my own. Yeah.
00:09:41
Speaker
Not all the time. I prefer to to share this. It's sweet, but it's not too sweet for me. No, but it's... And that's why I bumped it up. like Yeah, but and it's one that you would stretch out. Like if you're having it by yourself, you're not going to pour the whole thing. like Like we let this warm up to room temperature for about an hour, you know? So if I started this ice cold, I think it'd be like, you know, like the beginning of it will be a little easier to drink. And as it warmed up, you start sipping out a little bit more. And then before, you know, it's like an hour and a half, two hours. And you're like, Oh my God, Kayla just drank all that. I don't even want to think about the calories in it.
Community Interaction and Social Media
00:10:19
Speaker
There's no calories in this. There's no calories in beer, dude? No, dude. Oh, cool. Well, Back to the Future 2 is about to end. And I think we've covered everything we wanted to with this beer. Um, Brandon, anything else you want to say?
00:10:33
Speaker
No, but just shout out again to Susan. Thanks for curating these for us. Yes, thank you very much. Fantastic lineup for the previous episode and this after the final bore. Hey, if anybody even just has ideas of what you think we should do, go ahead and we're talking to our friends too, okay? Like if you guys have ideas, send it to us, shoot it to us, text us, email. And people who are not our friends, shoot us ah an email. Let us know. If there's something you want us to to try out, we will go ahead and do it because this is a lot of fun to do. And Brandon, I love you buddy. Love you too, man. And we'll see you everybody next week. Bye.
00:11:09
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. Brandon 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. Dan can be found on Instagram as hip underscore underscore hops and the 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 Malting Hour.