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Episode 135 - Beers for Spring 2024 (feat. Matthew Moldenhauer)
98 Plays1 year ago
This week Brandon and Tony sample some beers both familiar and new to us, with friend of the show, Matthew Moldenhauer.
Beers featured on this episode:
Temperance Beer Co. - Throwing Frisbees At The Sun
Old Irving Brewing Co. - Supersonic Fuzz Gun
Alarmist Brewing - Poppycock (Gary's Version)
New Glarus Brewing Company - Strawberry Rhubab
Marz Community Brewing - Ruby's Tears
Revolution Brewing - Pursuit of Freedom: Dragonfruit
Jolly Pumpkin Artisan Ales - Bam Biere
Meals on Wheels "Chicago On Tap" tickets on-sale NOW! Come hangout with us and support a great cause: feeding those in need!
https://www.mealsonwheelschicago.org/shop/p/chicago-on-tap-ticket-2
Theme music provided by Myke Kelli (@mykekelli)
Outro and break music provided by @FluidMinds
Check out all our episodes at www.themaltinghour.com
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Transcript
Introduction to Spring Beers Episode
00:00:00
Speaker
Do you say random like YouTube videos where you're like at this time stamp we drink this beer so that people can fast forward to the beer they want to hear about? No. You gotta listen to it all. This week we're drinking spring beers with Matthew Moldenhauer. This is episode 135 of the molting hour.
00:00:21
Speaker
What's the haps on the hops? Guy, ease that speech. This the moat now where we talk about our drink and tell you what we think every other week. And if we get drunk, well, we might slur our speech. Gotten the gift of ab, the friends who wish you had. Join us for a drink. Join us for a laugh. Time is never wasted. The way you're getting wasted. The moat and I would hear people, people taking places. People, people taking places.
00:00:48
Speaker
Welcome to The Malting Hour. I'm one of your hosts. Tony Bullock joined always with... Brandon Winning Trip. And to his right, Matthew Moldenhauer. Matthew, welcome back. Thanks. Been a little bit. I think it's been like 10 episodes. I said, Matthew's coming back. It became like a false Clark promise. But you're no false Clark. I've met Clark, right? Yes. You have met Clark at least once. At least once. Yeah. He drinks our beers. I appreciate it. He does. He's a fan. He brings the family to the brewery often.
00:01:18
Speaker
Or when you can, at least. Anyway, Brandon, how you doing? Good, man. Living the dream, getting ready for Easter. Yeah, well, you know, April Fool's, it's April 1st. That it is. There you go. Can't believe it's already fucking April, man. No, that's pretty insane. You have plans for Easter, obviously.
Exploring Spring Beer Styles
00:01:36
Speaker
Yeah. Talked about that. Which brings us to today's topic. Or today's, yeah, episodes. Yeah, it would be a topic. Easter beers. No, they're beers for spring.
00:01:48
Speaker
Who doesn't love a good spring beer? Some of these can be anytime beers, like a lot of them. But no, there's like a bunch of different styles that like, what'd you get in the spring? I was doing a little research on this and it's pretty across the board. I kind of wish I found a Berliner Weiss, but I did not come across my journey today.
00:02:06
Speaker
But like, there's, well, my box, obviously. We did, well, you, sorry. Actually, Matthew did bring one. But that was featured last year, so we can still drink that. I purposely avoided the box because I felt like I went hard on that last year. So, goes as...
00:02:23
Speaker
some wheat beers, some like sour beers, things like that, like fruited sour beers. Those all are like springtime beers, pale ales, brewed IPAs because you know how many people make brewed IPAs still. I don't think anybody does. West Coast, someone does. Yeah, I'm sure. It was a fad that died out very quickly and I was okay with that. It's unfortunate because I think- You like that? I think there was, I always rate the brew out of San Francisco who started it.
00:02:49
Speaker
It's similar to hazy where most people were not making it correct and people gave up on it really quickly because it was just a bunch of people made really bad examples of the style. That's probably what happened with the couple that I tried because I was like, I do not like this. It's my issue with most of those amber loggers in my box in October fest nowadays. Did anybody in Chicago do one? I'm sure somebody did.
00:03:13
Speaker
Yeah, I mean, I would assume so, but I can't remember offhand. I think I may have had like one or two. I just remember the Brute IPA. I don't remember who did it, but I had was just incredibly bitter and not balanced with anything. It's probably the Champagne East and Hobbs. They blew it. But anyways, yeah, so Brute IPA was also a part of that, which I can see if done correctly, you know, not very sweet and being a refreshing beer.
The Rise and Fall of Brute IPAs
00:03:39
Speaker
Yeah, my biggest thing for anything for spring is kind of the opposite of the fall, but you want beers with a lot of flavor that you can drink more of as the sun comes out. To me, that's those amber lagers. Those are lower ABV, some fruit beers.
00:03:56
Speaker
Oberon every year that was I'm not into much of the wheat beers anymore, but like that little bit more heft with that sunshine Yeah, kind of feeling. Yeah, that's I love those kind of beers that are great. It's been a while since I've had an Oberon I normally grab Oberon when it you know when it gets first first come back around and I'm surprised it's it's almost April 1st. It hasn't released it Probably has I haven't run a hunt for it. But yeah, but also I've seen like the
00:04:26
Speaker
We were just talking before we started recording about, you know, beers sitting on the shelf. So it begins different, you know, liquor stores or whatever. And there's a pretzel on the floor. No, she sniffed it. Aggie is not interested. Also looks like someone stepped on a pretzel at one point. Great.
00:04:46
Speaker
that I still see, because they were doing like different releases over on lately, like a spring, summer, and fall, which, you know, different packaging. I don't necessarily think it was different.
00:04:57
Speaker
There's a change in the beer, I think, which is a packaging thing, which is kind of representing of when it starts and when it's full fledged and when it's going away. There's still like the fall over on packages sitting out in my jewel where it's like, I'm not sure it's fine, but also... That's a risky maneuver right there. I don't know how to buy that. I don't like having anything that talks about the seasonality of a beer or having like pumpkin or certain things.
00:05:21
Speaker
that make people know that they can't or they won't drink it after a certain date. So if you change the style of the same beer
00:05:31
Speaker
Yeah, that has to be a nightmare, just courting with the counts and who's going to drink water. I'm wondering, I think it's just a packaging thing as much. I don't know if we're actually changing the actual beer itself. I have to look into it. No, no, I agree. Oh, you're saying what you're saying. Oh yeah, the packaging. It's like the packaging stays the same, but then the people who are going, if they see... It's the same thing I even think of Miller when they do the football beers. Oh yeah. Okay, Super Bowl is done. You see a beer that has Chicago Bears on it and you're like,
00:05:58
Speaker
Why am I drinking this? Beer's fine. Last summer, I got a diet dutch pepper from the soda machine at my work, and I had a football on it for college football. I'm like, interesting. That hasn't started yet. This is a year old. It was fine. But still, it's like, OK.
Tasting Temperance's West Coast IPA
00:06:18
Speaker
Anyway, so we're gonna do some spring beers. Actually, Brandon, what comes to your mind? I think it's spring beers. That kind of in the same wheelhouse. I've always, like, you know, before I really got into craft beer, but it was always wheat beers and, you know, the traditional lagers and just very light beers. But then, you know, now I'm like, like, usually you spend a lot of winter going through stouts and barrel aged stouts and things like that. And I'm like,
00:06:46
Speaker
And IPA, give me something. Give me some hops. That's the way to do it. Yeah, I mean, I don't judge beers by their seasons. I drink them when I'm in the mood for it. I drink beers when I fucking want to. Yeah, pretty much. Perfect. Well, you said IPA. I think we're going to start off with that. Oh, yeah. All right. Also, because you said I've been sitting out for now a little bit.
00:07:11
Speaker
like drinking a warm IPA as much as some of these other ones, they'll be okay. Oh, you wanna put it in there? Can you put it in there? Just drop it. Matthew's got a backpack cooler. You're okay, just, you know, come on. You've been on the show before, drop it in there, there we go. The first beer that we are, okay. That's so mean. First beer that we're...
Savoring New Glarus's Strawberry Rhubarb
00:07:31
Speaker
Going to try out is from Evanston's own Temperance. It is Throwing Frisbees at the Sun, West Coast-style IPA, 6.3% alcohol by volume. Let's give it a try. Have you guys ever had this one before? I don't think so. No, but it's a beautiful kit, especially for springtime. For people who can't see it because we're not on video, light and blue and yellow stripes across just makes me think of sunshine in the spring.
00:08:03
Speaker
We're throwing stuff on. No, that coaster always sticks to whatever I put it on. My damn Boulevard coaster. Interesting. Let's see here. Oh, thanks. I don't know when they recently, I don't know when this was actually released. It smells fresh, though. Make it away. Someone checked it in. It tastes fresh.
00:08:28
Speaker
Looks like mid February. So it's about a month. Yeah. Okay. Yeah, I was getting worried because a lot of ones I saw but people I have friends with 2023 is the last time I saw a chicken. That's not the case. Yeah, beautiful nose. I love the clarity on that. Yeah, there's like a fruity
00:08:52
Speaker
You know what I mean? Not like a weed type dankness to it. No, it's that hop dankness that comes with these West Coast IPAs. I am surprised by the amount of body that I'm getting off it. I thought that was going to be like an 8, 9% double. Yeah. And that's only 6.3%. So they really have that rich multi-body on that almost like 10 years ago IPA style.
00:09:19
Speaker
Gatecrasher is their flagship beer and I really do like that. I think it has that same type of body like you're describing. I'm going to go through the style here, the details of it. It's a bright and refreshing throwback West Coast IPA laden with a heady mix of earthy and fruity aromas and balanced by true to style hop bitterness. I agree. Honestly, like I think this is fantastic. It's really good. I can't believe I never had this before.
00:09:46
Speaker
I don't know, pretty much, I thought I've tried pretty much all of Temperance's beers over the years. And a lot of times there's breweries, especially if they have a small, small tank that they'll just do brewery only releases, so. True. But yeah. I was going to say there was, I looked, I picked up the can and looked at it and there was a split second where I was like, dude, this is 8.3. I'm like, no, no, it's 6.3. Wouldn't have been surprised with my terrible eyes of not wearing my glasses when I need to. And they're just readers. They're not actual perfection.
00:10:16
Speaker
Anyway. So have you ever gone up to the stage? No. So I know, I don't know how exactly they're affiliated, but they do the concert series during the summer. Yeah, which I wanted to check those out. Yeah, they've had some great bands there. I used to live near enough that I could hear people practicing when they were doing it. Oh, wow. That's cool. But yeah, when you have craft beer and- Yeah, a bunch of- And music. You're not going wrong. I think that's what- Great combination. Assault Shed has been doing great.
00:10:46
Speaker
Well, with Goose Island about to open their taproom over there, that seems like a no brainer. Yeah. When is that scheduled to open? Not sure, but I'm looking forward to that happening and I'm looking forward to going to some shows this summer.
00:11:04
Speaker
theory, it's not even that much further than where the other one was. No, not at all. We used to, I would park at Fulton, not Fulton, Clybourne and walk to the Salt Shed to go see shows. We did that. Oh yeah, we did it for Manchester and Jimmy and Thoreau. Yep. Yeah, that's what I've done every time. It was nice because go there, go to Goose, have a couple of beers and walk over there. Now it's like just fine parking over there and still start at Goose and then go to Salt Shed.
00:11:29
Speaker
What's the salt shed? The music that is the outside is awesome. Yeah, let me see it. I want to see an outdoor show there. That's on this summer. I get to see two shows. Pretty excited. Interesting. It's still available if you'd like to come with me. Let me know. One's on the 4th of July. The one's on the July 6th.
00:11:46
Speaker
You're like doing back-to-back almost. It's like a four-day thing that they're doing. Oh, okay. Fourth of July is my morning jacket and sixth of July is Thundercat and Bad Bad Not Good. That's the one I really want to go with. Interesting. Please tell me that you're going to have an American flag bathing suit that you're going to wear that to be an American flag speedo. It's the only way to go.
00:12:09
Speaker
But I'm imagining that it's going to be pretty great because it's an outside show and it's 4th July and fireworks you can see all around. Listen, you can see a lot from the salt shed. So that should be pretty fun. What is this, the salt shed plug all of a sudden? Is she telling you to shut up? Probably. Aggie is, Brandon is holding Aggie, the cat, the mascot, the multi-armed mascot, and she is putting her pot to bed. She's petting him. Aww, she's petting you. She's like, my litter hand is all on your face.
00:12:39
Speaker
Um, yeah, I think this is see this this I think it's a good start to a spring beer You know, this is why I don't drink a lot of IPAs during the winter actually That's just like a big double IP if it's somebody I think that's usually it's double or triples and it like I'll I'll try I'm trying to get wrecked during the holidays and I want something happy. I'll go straight for a triple IP a Straight straight bear leech beers on the way talk to my therapist about that
00:13:06
Speaker
Yeah. I mean, I'm looking forward to seeing some pale ales. Me too. You know what? I almost bought Sierra Nevada's pale ale, but we've had that before on the show and I didn't want to just have it again. Although pale ales are probably one of my, I mean, we've talked about it. It's my favorite style of beer. It's so good. It's the best. Brandon, how many frisbees are you going to be throwing at the sun for this beer? I'm
Tasting Alarmist's Poppycock Pub Ale
00:13:27
Speaker
going to do four, two. Four, two. I like it. Matthew, how many frisbees would you throw at the sun for this beer?
00:13:34
Speaker
375. I think it's a great beer for what it is just for me personally. I think it's just a little too hefty. 10 years ago I probably would have given this like four and a half. Maybe five. No, sorry. If it's Gatecrasher, Clark's giving it a five all the time. Oh, I love Gatecrasher. It's a fantastic beer. I think that's his first check-in on Untap. Gatecrasher. Really? Five stars.
00:13:59
Speaker
He really loves Gatecrasher. I don't know, I wonder if he still does. We should do a blind taste test and see, ooh, that's a good idea. Clark, let us know when you know free time and we're gonna do a blind taste test where you can come back on the show for the first time in a year and four months and we will do a blind taste test and see if you can pick out Gatecrasher between three different beers. Gatecrasher, Charlatan. That's all, yeah. We'll figure it out. Yeah, that was good, good start. I would throw
00:14:27
Speaker
Four Frisbees at the Sun for this one. Salad. I think we're all in the same ballpark here. Good starting point. Good starting point. Yeah. What do you guys want to do next? It's already there. Yeah. Matthew, since you're, did you just do that with your ring? Yep. That's a real American badass. It's what my college ring does the best with.
00:14:50
Speaker
The fact that you wear a college ring is pretty impressive. My grandmother got my brother one and so there was always the have to have fairness in the family. The fact that you have a college ring is impressive. I didn't finish school. What are we drinking Matthew?
00:15:14
Speaker
This is the new Glarus strawberry rhubarb. Sorry. This is the new... Oh, there's something new. Glarus rhubarb. How new is this beer, man? This is probably about a year and a half old. This is from when we did the Beer, Bake, and Cheese Fest for a great time. I saw you guys there. But I've loved these beers. I don't think these beers... We'll see. I'll try it, but I don't think they really go bad. You have so much fruit.
00:15:41
Speaker
I've held on to many of these for a couple years. Not the rhubarb specifically, but I know Wisconsin Belgian Red, the Raspberry Tarte one. What's the other, the mixed one? They have the mixed berry one. Serendipity. Yeah, that's a great one.
00:16:00
Speaker
Yeah, this is this is doing exactly what it says. This is not. You can't do wrong with this beer. No. And I think this was one of the first. I mean, it's one of the first nuclear experience I ever had. I think so. I think we've talked about that. Fucking awesome. Yeah, it's it's a great beer. I am.
00:16:21
Speaker
Particularly to the Wisconsin Belgian Red, which I still have one more left at my house. My wife is upstairs enjoying one right now. Oh, you know what? I might have one when I get home. That's like liquid. Did you ever hear some of this? You shouldn't. It's like a liquid cherry Jolly Rancher, that one. It's so good. And I don't want to
00:16:40
Speaker
I feel like I'm dumbing it down when I say that, but that's like in the utmost, like, I'm giving that a huge compliment. Oh, yeah. I mean, I still don't know how they necessarily ending it because they don't really put styles on here. No, no, no. And so this is like for me right in between that.
00:17:00
Speaker
fruited ale and sour where it has just a little bit of acidity. But even compared to our sours, like this has way less acid. So it's just like it hits that perfect point of just this is a fruit beer. Yeah, there's no.
00:17:17
Speaker
There's, yeah, exactly. There's no like, it's not like a kettle sour or anything. There's no like sourness. It's, it's 100% like, here's, here's a beer. It's like fruit. Yeah. Even our sours that are still very low acid, I so occasionally get people.
00:17:32
Speaker
Most people are like, they don't like sour, still like ours. But some people would be like, oh, that's still too much acid. These, I think anyone who doesn't like sours could still enjoy this as long as they like. I would have never even classified it in the realm of a sour when I first had it. I'm like, there's just so much, you're getting strawberry, you're getting rhubarb, you're getting everything that it's claiming it has. And there's some tartness, but I'm like, that comes from the strawberry.
00:18:00
Speaker
It's such a well-balanced beard and you can tell that they have some pride when they make this one. Yeah, the one party will disagree as they say, the sweet strawberries to tame the barbaric wild tart fermentation of rhubarb. Yeah, I just said that as well. I don't think it's that barbaric.
00:18:20
Speaker
Also, that goes to escape from the far corners of neighboring yards. Local rhubarb was incorporated into the wild, sour fermentation to create the drinkable dream. Bright, sour, and effervescent. Toast, chilled, cold to bright skies, fireflies, bare feet, and rhubarb pies. That sounds like spring. Of course, summer. It's the spring episode. Oh, right, right, spring episode. I'm glad you brought this beer. I mean, yes, and. Yes, and.
00:18:50
Speaker
Ah, back to improv. No, good call on breaking that up. I'm bringing that out. I was just saying, breaking that out and then breaking it up anyways. I'm still planning on...
00:19:02
Speaker
one weekend very soon. I think I'm going to wait for May. I'm going to just drive up over the border and fill my car up with just a bunch of new glares because why not just go up to Wisconsin for the day and bring back a bunch of new blares. Hit the cheese castle. Oh, fuck, that's a good idea. He's got me. Damn. Yeah, not a bad idea. I love,
00:19:26
Speaker
We've had a number of New Glarus beers, but I would like to explore some of the other ones that we haven't really talked about even when we did the one New Glarus episode that we did. I would be interested. I love that when we went up there, we grabbed the R&D beer. Yes. That was fantastic. Just the stuff that doesn't get wide released and it's at the brewery. There's some hidden gems in there too. It's a cool spot regardless, but stopping there to pick up stuff.
00:19:56
Speaker
You know, much better. Yeah. And I've heard, sorry for the yawn. I'm not bored. Sorry. Sorry. Sorry. That came out of nowhere. I've, I've heard that like, um, it's a little pricey, like even at the brewery, like their prices are a little higher. You go to a gas station across the street and it's like, but you're paying for the convenience and the ambiance. Oh yeah. I mean, and they're getting the money, so they made it. I'm okay with that.
00:20:22
Speaker
I am okay with that. And take it to work together. Yeah. That's
Wisconsin Beer Dreams
00:20:25
Speaker
pretty fun. R&D beers were fantastic. Because then we grabbed two. Did we try two or at least just one? Maybe you did two, possibly. Oh, yeah, we did two. Maybe we got one hidden here that you don't know. That's quite possible. Also impossible. Yeah, great choice. Another, I look forward to, that's why I miss going to the
00:20:44
Speaker
Great Lakes Beer Festival out in what you've seen. Because that was the first time I would have the, is this Staghorn? Yeah, the Oktoberfest. That Oktoberfest is... Still one of my favorites. Yeah, it's a solid beard. You know what, we need to make sure that this year's Oktoberfest episode
00:21:02
Speaker
We have some of that, because I don't think we've had that on this. No. Have we? Nope. Did you bring it, baby? I feel like that's something he would have brought. Matthew, I'm looking at it. We may have had it, but not on an episode. Yeah, I definitely had it before, but I don't know if it was a... Anyway. Well, I would say during that time when it should be released is the great taste of the Midwest up in Madison. Yeah, might try and do that this year. I mean, there's been many years where I always forget about it, because I have never gone. It's the same weekend as Metallica this year.
00:21:31
Speaker
Guess where I'm not going this year? The Metallica. Sorry, Brandon. I can't go to the gift that you got me to go see a band I would never go and see again, probably. And I need to get it out of my bucket list. Sorry. Yeah, no, I'm going to the Metallica. Sorry, buddy. There's always next year, right? It's like the Cubs or the Bears. Start getting invited back.
00:22:01
Speaker
Matthew, what are you thinking about this? How many rhubarb pies are you giving this? I mean, this has to at least be a four for me. It's still solid. I think it's a high price for you. Four. Yeah. I mean, four. Four out of five. Yeah, it's pretty good. Brandon, how many rhubarb pies are you giving this? I'm in the same wheelhouse, but I'm between four, four to five.
00:22:29
Speaker
I gave, I looked at untapped and I agreed with it. I'm giving it 4.25. Yeah. I mean, and that's a great untapped rating to maintain. Absolutely. I don't remember the last time I checked that in, but that's it. And that's not what I always get.
00:22:45
Speaker
You see the raspberry one and the Wisconsin Belgian Red, I see those the most, as far as the fruit of bears go. Serendipity, that was so good. I would love to really, I'd love to get that again. You know what, I'm gonna go up on weekend. I'm gonna go up next weekend. I'm just gonna drive to Wisconsin next weekend, randomly, and just buy a fucking bunch of blue flares, beers.
00:23:10
Speaker
I'm doing it, guys. I'm doing it. No one can stop me, okay? Aw, poppycock. Shit. I'm sorry, what's that? I said poppycock. What about him? That's our next beer. It's Gary's version. I'm surprised it doesn't say poppy-cunt. I'm just gonna say Gary the Cunt. Fucking Gary. What a guy. You guys bleep on the show? Not when it has to do with Gary.
00:23:41
Speaker
beer from Brandon it's from alarmist yeah and when we did the alarmist episode I remember Tony was like I don't know how I'm gonna edit this you know I did I didn't edit much of it in fact I uh I dropped a see you next Tuesday at the end of the episode because he was like trying to get everybody to say it I think Dan was there too Dan was like holding out yeah
00:24:08
Speaker
Anyways, yeah, Paddycock, English style pub ale, 4.1% from Allaris Brewing. This is Gary's version. Is there another version? Yeah, well this year apparently Gary went over to the UK and he had some ideas when he came back. I like that. He had a lot of English miles over there. I don't think so.
00:24:31
Speaker
This is Ahoy, matey! This here is an English-style USB pub ale brewed with golden promise, malt, English, and Slovenian hops, and our house English ale yeast. Alright, let's see what you got. Armist, I've never had this before. I know at the brewery they just tapped their last frickin' of this, too, so... Ooh! Is that a frickin'? Damn. Frickin' crap. Frickin' poppycock.
00:24:58
Speaker
That's good. That's good. I like it. That's a spring beer from email. That's really good. This is like the patio's just open, the sun's shining. You can have a few of these. It's the one time I might watch baseball because we're just hanging out on the patio and it's on TV and I'm facing the TV and I don't really like the conversation I'm having so I'm gonna keep looking up at the TV. That's how I'm feeling about this beer. Yeah, sports! Ask Tony if he cares about baseball. This is very good. I like
00:25:28
Speaker
I mean, I was just going to say, I like the mild bitterness of it. And they were like, basically just going to describe, you know, an ESB pub ale. Like it's, it's like still a style that most people don't know. So it blows my mind that styles like this aren't popular. When it's, it's to me, it's just an easy dream. It's like,
00:25:55
Speaker
It's not a lager, but there's that light bodiness to it, and there's like a Christmas to it, a Christmas, a crispness to it. It does taste like Christmas. I did make, I did have one cocktail before I came back, and I guess I'm not gonna lie. By cocktail, I mean I- It was a pint of bourbon. I did have some bourbon before I came back. It's just over rocks. It was just two jiggers, two jigs in there. How was it?
00:26:21
Speaker
But there's a crispness to this. That reminds me of a really crisp, like vlogger. But the bitterness, I think, is what might turn people off in this beer. Americans, when I say people. I don't feel like it's... I mean, I've had some ESBs that have a lot more bite than this, but I don't think that's traditional.
00:26:46
Speaker
I think just those are not done well. This is very well balanced. There's a nice sweetness to this too. Yeah. And I wouldn't classify this personally as me as being Gary because they took the shortcut. They just call it the English style pub ale, which is not a style. It's just basically trying to represent the feeling. I agree, Aggie. Man, you just called you the C word, Gary.
00:27:10
Speaker
But yeah, the ESB for me is that like little bit more richness, that roasted malt, that almost like brown ale that has a little bit more of that sharp bitterness on the back. Yeah, good point. And this is why, like, to a lot of people, they're calling them English shell pub ales because they don't know necessarily what to call it, which people understand, which is, is it a best bitter? Is it an ordinary bitter? Is it an English mild? Is it a dark mild? Just inventing styles. I mean, it's not...
00:27:40
Speaker
You can take one more sip here, hold on. Brandon, you've talked about your feelings on this beer. I have feelings. They make me sad.
00:27:53
Speaker
That's what they do. Even when they're happy, I'm sad. I think, do you want to talk about that? It's a really, I mean, I think it's a really well-balanced beer, like, and kind of to Matthew's point, is it an ESB? No, but going back, like, just racking my brain of thinking of, like, stuff that I had, like, when I was in Ireland or, like, I had to stay over and, like,
00:28:16
Speaker
you know, Heathrow Airport, there were some beers that I was grabbing that were like really tasty. And it's similar to that, it's not exactly the same, but it's a good representation of like, you know, an English style beer, you know, and I think it's, we mentioned that there's a nice sweetness, there's a nice bitterness and they compliment each other really well in this and I enjoy it. I think it's a really easy drinking beer. I would totally go back for this.
00:28:45
Speaker
You know, on a patio, in my yard, in my bed, whatever. In the shower, late night or in the fire. And it's part of our culture that I wish was more prevalent of having a lower ABV beer that you could sit around. This is the kind of beer for me that I would love to be grilling with where you have all of this flavor and you're talking with people and you're enjoying the sunshine or
00:29:08
Speaker
inclement weather because it's Chicago, but Here comes the snow again. You can have a couple of these and still have good conversation versus Have a couple big boys and then I'm going to talk to anybody. More conversations here. I don't like the way Brandon looked at me. You're off the show. Get away from me and I'm going to burn my burgers. That's pretty much it. Matthew, how many poppycocks are you giving this?
00:29:37
Speaker
I would say forced still too, especially for this style thing. Even if it's called the English style pobel. Gary's version. Yeah. One plump. Go Gary.
00:29:49
Speaker
I'm still mad at you, Gary. Yeah, Ethan's version was better. I'm just saying. Whoa, shots fired. Pew, pew, pew, pew. Brandon, how many Poppy Cocks are you doing this? I'm going four as well. I'm with you guys. I'm going four Poppy Cocks as well. I think that's a great representation of what could be a nice spring beer. Brandon, what's the time we're looking at?
00:30:11
Speaker
It is time. What is the time? Actually, 30 minutes. 30 American minutes. Yes. Fantastic. We'll be right back. As opposed to 30 British minutes. It's just something I'm trying out that I learned. We'll be right back after this ad. And we're back. Welcome back, everybody. We hope you enjoyed that ad. Go ahead and check out our sponsors.
00:30:37
Speaker
We don't have anybody. We're back. We're doing spring beers. If you're just joining us for the second half of the episode, more power to you. That's weird as shit, but I'm thinking the more I say that, there might be some people just joining the halfway through. Brandon brought up a good point. We're more intoxicated by the second half of the episode. Maybe we're more interesting. They were funnier. I don't know. Do you say in random YouTube videos where you're like, at this time stamp, we drink this beer so that people can fast forward to the beer they want to hear about?
00:31:07
Speaker
No. You gotta listen to it all. Matthew, what are we drinking?
Sampling Old Irving's Supersonic Fuzz Gun
00:31:16
Speaker
We are drinking a collab that we did with Lucky Door that's been a few years that we haven't done in a long time called Supersonic Fuzz Gun. Yeah, Kyle, who is taking over running Lucky Door, took over for his brother, Nilo, who is out in Hawaii now. And so this beer, we had done
00:31:39
Speaker
2019-2020 so some people had gotten to see it right before the pandemic hit and everything shut obviously during the spring things didn't happen and so this has apparently been one of the most requested beers from their audience to bring back and so we re-brewed it same recipe and I never had gotten to see the recipe before so I never knew how ridiculous it was
00:32:04
Speaker
And so this 15 barrel batch has 840 pounds of peach puree. What the fuck? I think it's the first time brands ever said what the fuck on a podcast. That's a lot of puree. Yeah, lemon rind and it's just our beautiful sour base. And so this beer is just over the top kind of spring.
00:32:25
Speaker
for me, where it has all this fruit with just a little bit of that lemon rind to give it some balance. And so while it is available, you'll see it at Lucky Door on draft. You can get crawlers and you can get it at Old Urban, just put out this past week. Cool. I will be probably stopping by tomorrow to grab some. I think this is another one that Becca would like too. Absolutely. If you want to save a... There's something there. There's an extra cake. What the hell's going to take that? Now I got to go buy it from these guys. Yeah, you can have it. That can free beer from them all the time.
00:32:59
Speaker
I'm from your council all the time. What the hell? God. No, see you, Rebecca. It's really good, really tasty. The peach and the... It's funny because... Sorry, I shouldn't play with caps while we're talking. With how much peach is in there, it's not like... I don't feel like it's a punch in my face of peach where it overtakes everything because of the, like you said, it's the sour, like, cushy base, which I think is the right amount of...
00:33:25
Speaker
If someone's not familiar or has never tried a sour beer, cushy I feel like is definitely the way to go. I know we were talking, I don't know if that was on mic or not, but I feel like cushy is a great example of here's a sour beer or a fruited sour beer that is approachable without it being like, ah, it's sour, it's no good.
00:33:43
Speaker
It's very tasty. The peach is perfect, but that lemon rind in there, that I think is what makes this beer exceptional. It's a nice little addition because when you first go in, I'm getting a lot of peach, but then that lemon just kind of rounds it all out and like, dude, this is really good. I don't remember if I had it before. I've never had this before. I mean, it's quite possible. It's also quite possible. Like this is like right up Becca's alley. So this is probably something she may have had.
00:34:13
Speaker
going there before the pandemic. Yeah, fucking great. Yeah, and one of my favorite things if you guys look at the glass, you just see that. Yeah, I noticed it's sticking to the side of my... That's how you know it's real fruit. Yeah, it smells wonderful too. This is definitely another perfect spring beer, good summer beer too. I'm pretty sure it took millions of peaches. Peaches for free? No.
00:34:48
Speaker
Matthew had to puree all the peaches themselves. Oh my god, you mentioned that microphone. That's just insane. That is. Hey, more power to them. Yeah. Brandon, how many
00:35:04
Speaker
Peaches. I was trying to think of something better. Peaches for me? Peaches for free. How many free peaches are you going to give this out of five? I'm going four and a half, man. I really enjoy this. And again, I love everything at Old Irving, but the sours are not usually my go-tos. It's like the IPAs or the stouts or other things. Don't you still have a cushion on tap here? I do.
00:35:28
Speaker
I am trying to go through those kegs, man. I'm like, I need space. I want to brew something. Sorry. Yeah, I'll just, well, real quick, Mike has asked, he goes, there's, I think I sent you the video. The guy who, the guy who makes cocktails, he took a mason jar, filled it up with cinnamon toast, poured bourbon in there and let it sit overnight, then strained it and had like cinnamon, sugar, like bourbon for old fashions. Still want to try that.
00:35:55
Speaker
When I showed that to Mike, Mike Kelly, he was like, oh man, you know, he's like, you know, I don't like, I really don't like beers that have all that shit in it or whatever he's like, but that cinnamon toast beer over at Brandon's is really good. I'm like, if I asked him, I'm sure I can get yourself. Well, apparently you just need to have a spring cookout. Yeah, right? Nice. Matthew, you might be slightly biased, so you really don't have to rate this unless you would like to rate it.
00:36:25
Speaker
No, thank you. Actually, I do really like this beer and it's one of the things that I've always appreciated. We actually just had... Glens had one of the brewers from Herder in Austria. He came by the brewery and one of the comments he made to Trevor, that Trevor really appreciated, he just goes, oh, the beers are very balanced. Wow. And that's what I love is like, this is the over the top, the double amounts of fruit, the
00:36:55
Speaker
Slushy sour craziness, but because of the lot of meringue, because of the souring process, it's still a beer. There's more thought behind it of making it a beer instead of just being like, here's all this goofy shit in a can with carbonation. Yeah, and I think the real fruit also lends to that where you don't have this little bit of that artificial sweetener. There is sweetness, but it's because of peach. Yeah, and not a whole bunch of lactose or anything like that.
00:37:21
Speaker
Yeah, I really like this. I am going to grab some tomorrow. That would be, that sounds delicious. I am going, based on the style alone, 4.3 on this one. Because I still think the blueberry cushy is my favorite. And I don't remember what I gave that, but
00:37:43
Speaker
That might be around there, maybe higher. Again, based on the style as well. Blueberry cushy is just really, really, really, really refreshing. I really like it. Should we rinse the glasses real quick? Yeah, you might need that.
00:38:13
Speaker
Hey, Matthew, how's it going? That's too bad. This is a little break we're going to get in between. Let's see, what can we talk about? What's a spring thing we can talk about? When are you going to come to yoga? I'd like to do it this week. I'm getting my gym membership this week as well. I'm ready. It's time. I don't want to be a guy who retires from working in a warehouse and can't move. No offense, Rick.
00:38:38
Speaker
Yeah, I get to work with a lot of guys. I similarly had a moment where there's so many people that I worked with there in their 40s. There's like, I can't move. My hips hurt. My back hurts. I don't want to be that guy. And I was like, yeah, I want to be able to ride bikes and do yoga and run around when I'm 80, 90. Also, thanks for blowing up my spot and telling people I'm in my 40s. All right, the next thing we're going to add is for Mars Brewing. I said who I worked with. Yeah, well, they're in their 40s as well. I'm just saying that, OK?
00:39:07
Speaker
I'm just joking. People are, you know, all the time. The next beer is from, oh, look at that, back-to-back beers, from back-to-back breweries that are going to be at Chicago on tap, April 25th. Friday, April 25th. Thursday, April 25th. Yo, I almost blew that. Good thing you brought up C2E2 earlier. Thursday, April 25th. You can sell your tickets. Go to Meals on Wheels and go to events and select Chicago on tap.
00:39:35
Speaker
And there's some code out there. Listen to our episode. I got the code. I don't know the code. Do you remember the code? Cheyenne Tab VIP. Man, I need to stop drinking and smoking weed. This
Mars' Ruby's Tears Tasting
00:39:44
Speaker
is from Mars. It's called Ruby's Tears. It is a Goza with hibiscus, hibiscus and lime and sea salt. I was very much looking forward to this one. I'm a big fan of lime, sea salt beers, especially Goza, as Beer for Tacos is one of my favorite beers in Chicago.
00:40:02
Speaker
So much so that I made my own beer. I sat by the ocean, which is a Clues in the Stone Age song title, and I miss making that beer. There's a lot of information for you guys. You're welcome. Let's take a sip. It's tasting pretty good. Let's see what you guys think. Also, while Brandon went to clean glasses, Matthew and I had a long conversation, as you guys know, about yoga. I think we have different definitions of long. That was long for me, dude.
00:40:38
Speaker
Also, that was a great time to like make a penis joke and I didn't. Like definitions of long, like that's what she said type of deal. That would have been really funny. What do you think of it? I was thinking it. I'm just like, I'm just not going to do it. I should have said it. I'm not going to do it. Braden, what do you think about this beer? It's great. I'm getting the hibiscus. I'm getting the lime.
00:40:57
Speaker
um and you're actually getting that like that hint of saltiness kind of at the end so it it the the salt that's presented here reminds me of when you did the I sat by the ocean just kind of
00:41:09
Speaker
It's not a punch in the face. It's very subtle and just kind of sits there. It's pretty well balanced beer. Go's is not my go-to. Clever. But yeah, this one's, I'm enjoying it. I would say I get more hibiscus than anything. There you go, it's hibiscus.
00:41:29
Speaker
And then I get lime, and then I get salt. And there's a tartness, you know, that goes as some, you know, have the little bit of tartness in there. But I'm surprised how much of the biscuits that I get, because with Revolutions Rosé,
00:41:43
Speaker
I get the hibiscus, but also it drinks more like a beer that has hibiscus in it. I'm gonna say hibiscus and hibiscus both times. That viscus. Dead viscus in the beer. Dead viscus here? That I get a lot of. And maybe it's just the grain of it. I like Matthew's facial reactions when I'm saying things. I'm like second guessing like, am I right? Do I taste it? I do taste it. That's what I'm getting mostly out of it. And I really like it.
00:42:15
Speaker
Like I said, about beer for tacos, that's the first thing that came into my head. It goes with lime and sea salt. That was kind of my comparison point. And having this, maybe that's why I get more of the biscuits. Matthew?
00:42:32
Speaker
Yeah, I think everything is there. At first I wasn't in the hibiscus, got it more on the nose, but especially right at the finish, I'm getting it more. Maybe I want a little bit more lime. Maybe I just, maybe I'm not as big a fan of Goza's either. Like everything is there exactly what you guys are saying. There's something about it where I'm not. Not getting or feeling. Yeah. It's feeling the right way. It feels like everything's correct in it. Yeah. It's just- I can see that. I can see that.
00:43:03
Speaker
It's definitely not a bad beer, but I can see it being a beer that, like you guys are saying, yeah, I get everything. I don't know if it's for me.
00:43:11
Speaker
But again, if I showed up and I brought these to you guys, I'm like, hey, I brought one. You're not gonna be like, no thanks. Don't want that. This beer is my jam here. This is a really good beer. I like this. I feel like out of trying some of the newer beers tonight, this one is kind of more of my alley for like a springtime beer. This kind of brings you into spring mode. Like I'm ready to like, now I'm ready.
00:43:38
Speaker
to fire up the grill. Like this would be the first beer that I would have going to fire up the grill. What would you cook with it? I would probably make
00:43:48
Speaker
chicken burgers that have feta and feta cheese and dried, uh, sun-dried tomatoes. They're very tasty. It sounds really nice. What kind of bun? Uh, brioche. Brioche bun. Um, you can also do, um, a fake aioli with a little bit of, uh, by fake, let me just take mayonnaise and add a little, uh,
00:44:10
Speaker
You know the Chipotle peppers, you can get in a can with the adobo sauce. You take the adobo sauce and you mix it up and make it into the mayo and you spread that on top. A little, what is it, butter lettuce, they call that? Bibb lettuce. Bibb lettuce. I think there is butter lettuce too. I think there's a bibb lettuce though I'm thinking about. Anyways, it's from Gotham Farms in Illinois. I get that big thing and put it on there. It's fantastic. Put the whole head of lettuce on there. Whole head of lettuce on there. I had one drink and did not smoke any of it before I came here.
00:44:44
Speaker
More than that. Maybe you just did so much, I forgot. What am I doing? I think that's what I'm missing. I need to have that chicken burger with this beer and then my mom would be blown. Yeah, the chicken burger is fantastic. I'll give you guys a recipe sometimes. It's very easy to make. Very tasty. Well, this has been Tony's Table. A new segment called Tony's Table. I like that. How many Ruby tiers, Tony? Oh, how many Ruby tiers? Thank you.
00:45:11
Speaker
Like I said, this isn't my wheelhouse. I'm going 4.1 on this. Matthew, what about you? I'm going 3.6 but 4 if I get that chicken burger.
00:45:27
Speaker
We'll see you this summer, baby. Brandon? I'm at like 375. Yeah, I think we're on an agreement that it's definitely a good beer. But obviously, thank you. Welcome back. Different tastes for different people. Yeah. All right. Let's see what we got next. I think we're going to go with that stock because we've got to keep it rolling. There we go. I like that. We are going to have Revolution Brewings.
Revolution Brewing Session Sour Ale Discussion
00:45:56
Speaker
Pursuit of Freedom. This one is a session sour ale with dragon fruit and natural flavors. Again, another brewery. You know, this was, we didn't even set this up to do it, but they will also be at Chicago on tap. What do you know? April 25th. It's going to be great. Well, they've been doing a lot of great stuff and...
00:46:15
Speaker
Their Pursuit of Freedom series has been really fun with all the different types of fruit they've been using. I'm sorry, I poured a lot out of this one, sorry guys. The 16 Oats can. I know, I just felt bad. We didn't pour too much. Yes, we have talked a lot about their Pursuit of series and their mixed pack is fantastic. My favorite is the
00:46:41
Speaker
What is it? Is it blueberry and ginger? Is that the one? Oh yeah, yep. Blueberry, ginger. I got a six pack out of there from my birthday a couple years ago. But all of the pursuits are delicious and getting a 12 pack of those, that's definitely a springtime summer beer. So when I saw this, that was very, oh my God. I saw you guys make a face when you smelled it. Holy shit. To get, woo. Dragon, the nose of a dragon fruit is extremely difficult.
00:47:08
Speaker
So I'm sure there's at least a little bit of different extracts to help get that nose because of how much water is in a dragon fruit. I love dragon fruit. Yeah. Freeze it. Scoop it out. It's great. Matty's helping me get healthy, you guys, just so you know. He's becoming my life coach. By the way, you're becoming my life coach. We'll see. Fuck. I don't know if I want that responsibility. Number one, you got to keep the calendar. I know.
00:47:39
Speaker
I was gonna say it's just cancelling a plan. That's fucking everything up for me right now. Now we'll get to number two. What do you guys think of this? Yeah, by the way, it does say natural flavors, I'm assuming. That's where the extract parts come in there too.
00:47:57
Speaker
That's how you help get a little bit of extra nose for different things. Sure. Sometimes, especially with a super watery fruit, anyone, and I don't know everyone's breweries and different things, but like watermelon, the amount of watermelon you would have to use to get actual watermelon flavor is never going to happen unless you own a watermelon farm. Which I do. Did I tell you guys that? I own a watermelon farm, so if you guys ever want to do a watermelon beer.
00:48:25
Speaker
See this, uh... No, there's seeds. There's seeds in there. So, let's figure that out. They add flavor. Yeah, seeds add flavor. It's fun to spit the seeds. Actually, not a big fan of watermelon. I'm actually not a fan of melons. What? Sorry. Can I love honeydew?
00:48:42
Speaker
Watermelon's okay. Watermelon's okay. Pineapple's where it's at. That's not a melon. I don't care. Okay. Watermelon's gotta be good though. That's the thing that's like, like, cause you can have watermelon that is like too watery and then just washes out the flavor of the actual watermelon itself, but you get a good quality watermelon. Is frozen watermelon a thing? Could be. Frozen grapes are a thing. My Grammys do that all the time. Oh, I do. Frozen. Oh, so good.
00:49:09
Speaker
Yeah, give it a try, dude. The amount of sugar and water in it, it doesn't freeze all the way through, so it has the consistency of ice cream. You can bite through it either way. I don't know. I feel like in the videos we've sent back and forth to each other, there may have been a video with a drink where they froze water or grapes.
00:49:29
Speaker
Yeah, I think you're right. Used it for ice or whatever it was and then like, as it melts, you get more of that grape-iness. So if you take off this, if you freeze them and take off the skins, you can probably throw them in a, I mean, that's tedious, but you can take off the, put them in a blender and make like a little grape. Juice. Sorbet. Oh yeah, if it's partially frozen. Yeah. Yeah, interesting. I'm just making shows. I go along here. What do you guys think of this? Anybody you guys have any brand new?
00:49:55
Speaker
You may ask, you already kind of spoke. I like the dragon fruit on it. And I do love the nose of it. It smells fantastic. You should make a dragon fruit cologne. Whoa. I've been doing bergamot and grapefruit. Yeah, strawberry. Do it. Do it. I'll wear it.
00:50:13
Speaker
But yeah, so it's like kind of what you said. I don't think I've had any of the pursuit beers that I didn't enjoy. And this is right up there. Again, super well balanced. That's what we do. We only pick balanced beers for these. The body on it is great. It's super easy drinking. What is this one, though?
00:50:36
Speaker
I'm trying to see what the ABV, four and a half percent. I mean, this is like perfect for, you know, you're kicking into spring into summer. Like this one, this definitely would be a good summer beer too. This you can drink a lot of. I feel like, you know, I could have. Yeah, four and a half percent. We'll buy a four pack of those and like I can get through maybe two, two and a half.
00:50:57
Speaker
Yeah, I mean, fantastic. I would definitely get this one again. If I do see it, cause I think this is another one that, you know, I can, you know, my wife doesn't drink a lot of beer, but if I share, if I get stuff that she enjoys and she likes to try it. Yeah. And I'm totally in that. It's in that wheelhouse. So yeah. Yeah. And then I was saying the other pursuit that I remember us really liking.
00:51:22
Speaker
was the orange and cranberry that we did for the Thanksgiving episode. That was fantastic. That was really good. The idea of that being a Thanksgiving beer was just such a perfect idea. It goes so well. I didn't actually have one to sit down with my turkey. I wanted to, but I never made it out to get another one, but that one is fantastic.
00:51:47
Speaker
It's actually getting me, having that is getting me excited for summer and getting like a 12 pack of the Freedom series because they're so good. Like the mixed pack? I know. That makes me jealous. I'm still trying to figure out.
00:52:02
Speaker
how to do something similar. I don't like this. I love that it's four and a half percent. I love that it's light. I was looking at the price. That's what I was trying to figure out is like how much they're charging for a four pack because I know that the 12 pack is under 20 bucks. Yeah. It's like 17, 18 bucks maybe. Yeah. Which again, so like a little bit different than New Glarus, which
00:52:25
Speaker
I think it definitely, the bottles and how they do it. Shermota is a little bit different, but like. Well, even like for non sour drinkers, like this, this, especially like, this isn't a sour. Well, it's funny cause it says such a little sour and like the first thing I thought of, which I'm not knocking it, it's not very sour at all. If there's like a slight, very small tartness at the bottom, but you don't really want sour with the dragon fruit. I feel like, you know what I mean?
00:52:50
Speaker
Yeah. And that's where I love the lighter body, mildly tart, little bit more fruit. I always say with Kuchy, it's mildly tart, heavily fruited, but it has that body. Like I love that it doesn't have this body because this is one of those things for spring, summer grilling. You can have three or four of these and share them with people and everyone's going to like it. Yeah. That's like even the Freedom Lemonade that they did, the Freedom Lemonade and the Freedom Strawberry Lemonade. Those are...
00:53:20
Speaker
I, the last couple of years I've done the Freedom Fest and I've not been able to go and I really would like to go this year. I hope I get to go because they do a whole bunch of like random one-offs that just sound like a lot of fun. Is that usually in like July-ish? Yeah. I think it did like a cherry limeade one. Yeah. That sounds phenomenal. God, that just sounds, just knowing all the freedom like beers that they've done, that sounds like, why isn't that canned already?
00:53:49
Speaker
I know we've talked with them a few times and I'm sure barely just doubts on people's agendas for us. And then my agenda would be like, I want to do a session sour. That's just like, for sure. Why doesn't an old Arabian revolution get together and do a sour?
00:54:04
Speaker
Make it a thing. Make it a thing. Hashtag. Hashtag. Everybody make it a thing. Oh, I think Rev's sour. Yeah. Start, start, start, dang it in post. Start emailing them. Email Rev. Email older everybody and say, why haven't you guys done a collaboration with each other for a sour beer yet? And then you can spill over to Berylage stuff later. Anyways, Brandon, how many dragon fruit seeds are you giving these? I'm doing 425. Nice. Matthew?
00:54:32
Speaker
Yeah, I think 4142. Yeah, I'm gonna go 4.15 right in between you guys. How's that? Son of a bitch. Weirdo. Delicious though. Fantastic. Still, I'm waiting to find a freedom beer I don't like. I hope it never happens. Well, I think we have time for maybe one more beer.
00:54:53
Speaker
We did all the sours, though. We did four. Shit, we did. Great. But none of these are the super acidic sours. No, it's perfect. That was pretty fantastic. Brandon's going into Matthew's cooler and pulling out. We already drank that. We already drank that. Cinnamon Prost. Oh, going different. There we go. That's a jolly pumpkin beer. It's a farmhouse.
Final Tasting: Jolly Pumpkin's Farmhouse Ale
00:55:20
Speaker
Okay. Aged, canned-conditioned.
00:55:22
Speaker
Tart and toasty balance of malt hops and yeast. Does it say toasty or tasty? Tart and tasty, yep. I thought it said toasty as well, which I'm glad. Bambière, I'm gonna go with. Sure, that sounds like a good name.
00:55:35
Speaker
Yeah, I saw this because Farmhouse and Cezanne beers are also, you know, a good beer to have this time of year. And you know me, just like Clark, I'm a pretty much a Cezanne aficionado here. I can, I can find this, I can pick a Cezanne out of a blind taste test. That's like Dan's wheelhouse too, right? Yeah, but it's not really mine because remember,
00:56:01
Speaker
We did the blind beard challenge and there was a pale ale and Clark and I were like, that's a Cezanne. Yeah. Well, if you ever do Cesarone and they ask about doing the stylistic, they will really only give you Cezanne DuPont because.
00:56:15
Speaker
Everything written about Cezanne is basically pegged to Cezanne because otherwise stylistically it can be all over the spectrum. Basically Cezanne is one of those styles where if you don't know what it is, you are safe probably saying Cezanne because you're probably not wrong. I'm going to call all my beers now Cezanne. If you don't know what they are.
00:56:37
Speaker
Do I know what they are? This barely reached out. It's my Saison that I made. An Artisian farmhouse ale that is golden, naturally cloudy, bottle conditioned, in this case a can, and dry hopped for a perfectly refreshing balance of spicy malts, hops, and yeast. This comes in at 4.5%. It's a farmhouse Saison. Three of my friends have had it. And shout out to JoJ. You had this back in 2015 and give it a 3.75. Ooh, JoJ.
00:57:07
Speaker
Joe J. Joe J. Anyways. I was like, our bartender? What do you guys think of this? It's immediately refreshing, followed by like, you get all that spicy, phenolic. Yeah, random. Oh, man.
00:57:25
Speaker
Like I was like, oh, this is spring. This is winter. Yeah. Yeah. This is not, uh, it's Chicago. Yeah, actually. Yeah. That's what this feels like. So this was canned Chicago spring beer. So when I grabbed it, so I went to bottles and cans. I did not go to beer on the wall for the first time in a long time. It was just a five minute quicker trip to bottles and cans. I hadn't been there in a while and I thought it was good to go back. It was nice because where they had their single cans,
00:57:51
Speaker
from where people had separated stuff, they had everything marked based on style and location. So it was great. So at the bottom, I saw sausages on and stuff was like, okay, great. I saw a couple of there that I had had before saw this. I'm like, Oh, great. Jolly pumpkin. Let's get it. Grabbed it. When I got to the car, I looked and it said canned on. You know what? That's a lie. I was looking at that. The 12 13 that's for whatever this was. I have no idea when this was canned.
00:58:20
Speaker
It's not out of it. It's a random four-pack. Wow. What an idiot. You guys trust me to do this show? Didn't Jolly Pumpkin have a Chicago spot for a hot minute? Was it Jolly Pumpkin? I feel like they did. Matthew just made a face like he doesn't know and kind of shrugged his shoulders for those of you who couldn't hear. Hey, you can recognize facial. Facial recognition. Yeah, I'm not sure when this came out. I don't know, baby. This is more of a...
00:58:49
Speaker
winter spring thing. Yeah, they did. It was in here. Oh, I can see it, Matthew. I need glasses. Yes, I think. So I was going to say, I think it was in Bronzeville and it closed in like 2022 permanently. What month was it made? August of last year. Yeah. So it's like end of summer. So which end of summer is kind of like beginning of spring.
00:59:13
Speaker
And it's okay. It was there. It was there and it's not on Jolly Pumpkin. This is on me buying the scan from there. And Cezanne's hold up well. Absolutely. Overall though, I do like it. I think it's very tasty. It's definitely a firemouth Cezanne.
00:59:33
Speaker
Which, you know, when I first discovered, I'm gonna repeat it myself a thousand times, the first time I had Cezanne's, I loved them, and then I burned myself out on Cezanne's. That's the point where I'm like, I never wanna drink another Cezanne again. So it's nice to go back and forth and find Cezanne's like, ah, this is good. Like, I would definitely buy this again. This is like, this is in my wheelhouse here. It's in my Q zone. When's the last time you had Cezanne Dupont? Oh, wow. You should try it. Okay, I will.
01:00:02
Speaker
Thanks, man. Appreciate that. It's a classic. Oh, I know. I'm familiar. Just been a while. Are you?
01:00:09
Speaker
I don't like this attitude you're getting right now, Matthew. Now I remember why we didn't bring it back in the show recently. This guy's just mad because I canceled on him. Brandon, what do you think of this beer? I like it. Cezanne's not my go-to. I do think it's got that tartness that I enjoy from sours or Cezanne's and things like that. I'm trying to get what the flavor profile. There's something in there that I'm getting. I can't quite put my finger on it. Farmhouse funk.
01:00:39
Speaker
Is it that wet horse blanket? Yeah, I don't know. But I like it, though. It's not off-putting. This is also oak aged. Yeah, I'm not getting much oakiness. And I think that's kind of what I was searching for. But I do like the tartness, and I do think it's a well-done beer. Yeah, I mean, I would drink this again. Maybe the end of the summer? In the fall? I don't know. Try it. I can see this being more of a fall beer.
01:01:09
Speaker
I think that's what it's for. I think it's supposed to be more of a fall beer.
01:01:12
Speaker
Yeah. I'm actually not going to fault the beer in the rating for that. Yeah. It has the flavor. It has that lightness that you get with some of the Saison's. It has some of that depth. The more you drink it, I think less of that funk kind of, you feel it. You kind of get used to that funkiness. And I think that's what some people really love about the Saison's. I'll be honest, there's still, I did see four packs of this at files and cans. Interesting.
01:01:39
Speaker
Wouldn't be opposed to like grabbing another can of this again to have soon. I cuz I love fall so much. I just like a taste of fall every now and then. So how many jolly pumpkins are you giving it Tony? The guests is now no longer guests is the pretty much we come up Third edition another edition to the hosting duties here whether he likes it or not But he's now asked me the question. I'm not used to that
01:02:08
Speaker
For this particular style, I'm going 3.8. Definitely not a spring beer. Beer? What's happening to me? What's happening? I'm going to 3.8 though. I really like it. Interesting. I thought you were going to go higher than that. No. I think it's still because I don't really love Saizans.
01:02:37
Speaker
But what I like about this beer, or what I like about Cezanne's, I do find in this beer, this is hard to explain, 3.8. Will I finish what's in the can? Yes. Four, it's a four. It's a four. Brandon, what do you think on this one? I like it. How many pumpkins? How many jelly pumpkins? Yeah, I like it. Like I said, it's not like my go-to style. I think,
01:03:07
Speaker
36 probably Matthew interesting see Tony got in my head cuz I was gonna go 3-8 But I was assuming he was gonna go higher than me. Ooh So then I was like what don't adjust your reading is it Tony? But then he also was like, oh, it's not my style after he spent that whole Diatribe about how much he likes a zons is going on about say no, I used to like seasons. I'm bringing a self out on okay, so I guess Yeah, I guess that I thought they would just
01:03:34
Speaker
Bring it all back to you and you'd fall right back in love. But I guess not. Good, I'm glad. Welcome back to the show. How many jolly, how many smashing pumpkins are you giving this? How many jolly smashing pumpkins are you giving this to? Three and four fists. Wow.
01:04:09
Speaker
You're not invited ever again. Oh, God. Yeah, okay, fine. We'll go with that. Good, good call. What do you guys think overall of all these spring beers? Would you drink these all during spring? Yeah, even the one that's supposedly for fall, but I think we had a good lineup. Yeah. Good choices, everybody. Good job.
01:04:30
Speaker
Way to go. Even though they're randomly pulling from the bag, but I think it worked out well. Yeah, perfect. Yeah, I love it. I don't even remember. I think we got through all the ones we brought, so I'm happy with that. Yeah. We should have accomplished. I think we noticed here that sour definitely seems to be a trend here for this spring. Yeah, it's refreshing. It's a nice way. I mean, when we come in a dry January, I've always said that I like brewing a kettle of sour. It's refreshing. And here we are at the end of March. It's perfect.
Reflections on Spring Beers and Plans
01:04:56
Speaker
So is that where you guys think you're going to be drinking this spring is a lot more, more sours or you can go lagers. What, what do you, what are you looking forward to drinking when you do start grilling out beer? I like, but I also wanted to like expand, you know, and try new beers that I haven't had. So these were all under that, uh,
01:05:20
Speaker
that blanket of things. I'm always trying to find different beers that I've not tried when we're building episodes here. Yeah, but even like, um, like lagers and stuff like that too, I feel go really well with grilling. And that's kind of what I've tended to do is have a nice lager. I have grilled a lot with doji. And I'd like to grill a lot with windy from all over. Thank you.
01:05:46
Speaker
Who's Wendy? Who's Wendy? And why are you really wondering? I did meet the Wendy from Wendy's once. What? The Wendy from Wendy's? Or the Wendy from Wendy's? The Wendy from Wendy's. I heard the Wendy from Wendy's. I'm saying, Wednesdays. They did a food truck at Northwestern once and she came. What? And I was like, she's a real person.
01:06:05
Speaker
That's that's insane. It's Dave's real daughter. Did she have her hair? Double bacon, baconator or something? Ah,
Indulgent Food Reflections
01:06:13
Speaker
the baconator. So good. Are you ready to die? Eat the baconator. I mean, I had it once and I was like, it's like when I had a deep fried Oreo. I had a deep fried Oreo once and I was like, this is so good. I never have to have it again.
01:06:26
Speaker
I had a Baconator once, I'm like, that was fantastic, I'm never gonna eat this again. There's just certain things I know I don't ever have to have. You wanna live fast the next year? No, say that. This summer I plan on having a fried Oreo and a Baconator. Because I'm going to the gym. It's my cheat day and I'm going to a carnival and then to Wendy's.
01:06:50
Speaker
Matthew,
Guest Farewell and Life Changes
01:06:51
Speaker
thank you for joining us again. We appreciate it. Always a pleasure to have you. Thanks for having me back out. We'll call you again soon. Maybe not too soon. I don't know. This attitude you had with me. I got enough shit from the other guys who are, if you notice, they're not really on the show anymore. I don't even know if they're alive. No, they're alive.
Episode Wrap-Up and Audience Appreciation
01:07:10
Speaker
I still see them. Life comes from a place of love.
01:07:15
Speaker
Brandon, hello everybody. Love you too, man. And we'll see everybody next week. Bye. Bye.
01:07:23
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.
01:07:51
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 Malting Hour.