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Episode 27 - After The Final Pour II
122 Plays5 years ago
The second installment of "After The Final Pour" needs little introduction.. especially with Brandon and Tony constantly reminding you what you're listening to. On this collection of After The Final Pour we drink the following beers:
Wicked Weed - Persistance
Pipeworks - Imperial Coconut Jones Dog
Harviestoun - Ola Dubh 12yr Whisky Aged (2007)
Three Floyds/Mikkeller - BooGoop (2012)
Samuel Adam - Utopias (2011)
Goose Island - Bourbon County Proprietors Stout (2016)
Special thanks to Afro Beer Chick for drinking Pipeworks with us
VERY SPECIAL THANKS to Kevin and Deb Goggin for the "After The Final Pour" theme song!
Cheers
Recommended
Transcript
Introduction & Vacation Beer Episode
00:00:30
Speaker
When life gives you an empty cup Just crack a smile and fill it up, fill it up Was it after the final pour? After the final pour!
00:00:49
Speaker
Oh, and here we are for another edition of After the Final Horror. We did a vacation beer episode and we went to Asheville. I went to Asheville. He went to Kansas City and, or Missouri. Sorry, Salem, Missouri. No, Salem, Kansas City, Missouri. God, maybe I shouldn't be drinking right now. And there's one beer that I did bring back for Brandon as a thank you, but he's sharing it with me, which is very nice. Thank you for watching my cats was Persistence from Wicked
Review of Wicked Weed's Persistence
00:01:16
Speaker
Weed. Now I've never had a Wicked Weed beer before.
00:01:19
Speaker
I know everybody's up in arms because ABMBev bought them and people just don't like ABMBev these days. Get all them by Bourbon County from Goose Island. Persistence is a barrel-aged American sour ale fermented with cherries. Persistence is a barrel-aged sour red ale, one pound per gallon of
00:01:39
Speaker
I don't know what kind of cherries these are. It contributes to a leathery accent to this flandered, inspired ale. After initial aging in fodders, we transfer this beer into wine barrels. Once this beer reaches its peak, we blend the barrels to attain the perfect balance of our house sour culture and North American cherries. Date bottled, 12-05-17.
00:02:04
Speaker
So this was aged. Not only was it aged in barrels, but this was sitting front and center at their bottle shop. You already taken a sip. What do you think about it? It's delicious. Ooh. I can see now why it's a Flanders inspired.
Impact of Wicked Weed's Acquisition
00:02:27
Speaker
It is pretty sour. Not so much where it's hurting the sides of my mouth. I've had a Flanders Red like that before. Yeah, it's tart. It is tart. I get a little heartburn. I get a little acidic heartburn on that going down. Totally. The cherry's pretty good too. It's not as much cherry as I would have thought or that I was expecting for one pound per gallon.
00:02:50
Speaker
Mike did two pounds per gallon when he did his cherry beer. And boy, did that stand out, props to Mike. Yes, it did. But overall, yeah, that's pretty good. And it looks like a Flanders Red. It's kind of got that brownish reddish coloring to it. And they said it was aged in wine barrels. And I can definitely taste that. There is that Tannin wine type flavor aftertaste to this beer. Yeah, I'm getting that too. It clocks in at 7.6%.
00:03:21
Speaker
Surprisingly, yeah, it tastes stronger, but yeah, I could totally get that why it would be there. It's from their Canvas series. So cheers to Wicked Weed for that. I know that with Wicked Weed, their sours are pretty well known. Or at least they highly sought, I'm sure they're still highly sought after, but maybe not so much of the uptight
00:03:48
Speaker
prestigious, pure craft beer, a-holes, no offense. I do understand the reason why people get upset about the AB InBev purchases, but until they're buying everything, chill the fuck out.
After the Final Pour with Shalanda
00:04:04
Speaker
Yeah. Yeah. And actually I didn't know that AB InBev bought wicked weed.
00:04:09
Speaker
Yeah, that was last year, I think, or a year ago, two years ago. Yeah, they did acquire them. And it doesn't look like it's stopping people from going and they're clearly putting out something that's still very tasty. Yeah. So that's pretty rad. Thank you for sharing this with me. Thank you for bringing it. Hey man, you know, I gotta thank you somehow. And that was how I did it through the joys of alcohol.
00:04:41
Speaker
And with that, we have... After the final pour! Final pour. We're recording, aren't we? Nope. Oh, I thought we were. We are now! Okay, here we go. Just came in.
00:05:03
Speaker
Welcome to After the Final Pore. Thanks, Brandon. Well, that's when the theme song should come. After the Final Pore. After the Final Pore. We do a remix of it. So the idea, so I came up with the name of After the Final Pore because my wife, my life, my life. Same thing. She loves The Bachelor and Bachelorette. And they do this show called After the Final Rose. I never knew that that was a rip-on. I told you that.
Pybricks Imperial Coconut Jones Dog
00:05:28
Speaker
I never remember things. But I told you that. Like most of After the Final Pores,
00:05:32
Speaker
So it was like, I got the idea, I was like, we should just call it after the final pour, because they had this show, it's like, after the final rose. And I was like, this will work. And the first after the final pour anthology episode that we did, which was like, I think it was four or five after the final pours, you were not around, Braden. And my cousin Kevin, who was on the pale ale episode, he and I did it. We put it together.
00:06:00
Speaker
And he and I came up with a theme song for it. We're both musicians. So we actually, you have heard it now that this is an after the final port. You guys know what we're talking about. There is a theme song written for this, which is pretty great and over the top. But here we are.
00:06:20
Speaker
so this is yeah yeah so we are doing our after the final pour um we actually have shalanda uh afro beer chick is still with us i'm still with this is that for the final pour you didn't even know she was here abc hey she's back for after the final so we had recorded our episode so
00:06:38
Speaker
ABC, hey, that's not alphabetical. It is for me. So yeah, so her episode probably aired a long time ago. So now we're just kind of sitting here drinking some beer after the fact. So Tony picked out this beer at the local beer establishment. What are we drinking? Anybody? We are drinking. Oh, please. You read it. You read it. OK, this is Pybricks.
00:07:05
Speaker
Imperial coconut Jones dog.
Personal Beer Preferences and Anecdotes
00:07:09
Speaker
It's the first time I've ever seen it in a can.
00:07:12
Speaker
Yeah, I know they changed the formatting and a lot of their stuff to go towards the can, because they invested in this nice fancy-ass canning line. That's awesome. And one thing I said before we started recording was that I could see the oil sitting on top of this beer. And you can tell that that oil is for sure coming from that coconut, which I remember when Goose Island did their prop with coconut.
00:07:37
Speaker
that also had like the film sitting on top. It's the oil just waiting, which they used real coconut and didn't do anything to get that. Yeah. So I'm wondering like if, cause it doesn't say if it's toasted or not, right? Cause the perennial we had said untoasted. Right. Or yeah, it did say. No, it said untoasted on that. This does not say anything. All it says is imperial milk stout with cocoa, David's vanilla and coconut and holy cow. Right off the bat.
00:08:07
Speaker
I taste, I know vanilla is main, like unless you had the bourbon County vanilla last year, that was just a vanilla bomb that I really liked because it tasted like toasted marshmallows. Um, I think the vanilla is helping here, bring up the coconut flavor in there. This tastes like more like shredded coconut that you're eating than anything else.
00:08:29
Speaker
Shalonda? If you've listened to the- Okay, sorry. I just want you out there. The preface, if you're listening to this after the final pour, you'll know what we drank for the actual episode that we recorded before this, which was a lot. So we're all in pretty good spirits right now. Not to mention I was drinking before I even started the show.
00:08:48
Speaker
Well, I had one beer before. No, I had like three. Oh man, you're a trooper. I had like three before I got here. No, she was like, I gotta go deal with these two dudes. I had a drink. So now it's starting to get like, hey. I saw their pictures. They're like a bunch of douchebags. Don't follow Ace of Hope Chicago. He'll threaten to kill you.
00:09:08
Speaker
which apparently is my top tweet if you look me up. 2011. Yeah, 2011. Jokes follow, guys. Jokes will follow you. What do you think of this beer? I actually like it. Well, you know what? Here's the thing.
00:09:22
Speaker
My favorite coconut beer is Vlad from Hellstorm because it's very coconut for it. This one is not very coconut for it, but yet it's still very well balanced. Yeah, I think that's what I was saying. I think the vanilla is making that coconut just pop a little bit more for me, which I love about vanilla and beers when you have other adjuncts in there.
00:09:42
Speaker
It's kinda like baking, when you make, you know, chocolate chip cookie, you're throwing vanilla extract in there. That wasn't perfect. You're throwing vanilla extract in there to bring up the brown sugar and the chocolate in there, in that cookie. It's not necessarily like, ooh, great vanilla cookie. Vanilla in beers like this, I think, make a lot of sense. I don't get a lot of chocolate,
Discussion on Pipeworks and Other Breweries
00:10:06
Speaker
except for like, let me go back to this. Let me drink some water real quick.
00:10:14
Speaker
but cleanse my palate. I get roasted malts in this. For me, I did not cleanse my palate. You guys did. I get more roastiness that always, to me, lends to the chocolate flavors.
00:10:30
Speaker
I get a little chocolate on the front end. Not a lot. I like, again, it's not overly sweet. I do get a hint of faint coconut. Yeah. Sorry, I'm laughing because as she's saying everything, the expressions on your face are changing, Brandon. You're like, yes. I was like, yeah? Oh. Like, I'm thinking. This is why I can't wait to have the camera here to film stuff like that. That's going to be great.
00:11:01
Speaker
Welcome to the show So no, I agree like it's not everything is overpowering everything kind of is well balanced I don't get a hit of like
00:11:15
Speaker
Maltiness I get the multi. I mean, I guess the mouthfeel I get what you would totally get from like a heavy malted beer or whatever I kind of get that a little bit but I'm getting like hints of coconut and like vanilla Undertones of coconut like not overpowering but it feels like it's even without the entire throughout the entire beer You know those coconut cookies people make around Christmas
Beer Tasting Notes and Comparisons
00:11:38
Speaker
No
00:11:44
Speaker
This is not an insult, pipeworks. Yes it is. The bad ones. The bad ones where it's almost like wet coconut that you're chewing into and it's not like fully baked. You know that flavor that you get from that? The ones where you have to constantly chew it in order to get it down. That is, but see, I don't like the cookie, I like the flavor, and that's kind of what the first sip reminded me of.
00:12:03
Speaker
Unlike the perennial beer that we had for the episode that we recorded for, as I was finishing it, that coconut was really popping. The first sip to me, I got a lot of coconut.
00:12:18
Speaker
Now I'm getting more of a vanilla-y stout with hints of coconut. And like you're saying about the chocolate, I get more roasty than chocolate, like a dark chocolate, which I think coconuts lend there. I can see it. No, no, I can't. No, I can't. I like your brutal honesty on it. I can see it. Wait. No, it's gone. My eyes are closed. I can see nothing.
00:12:44
Speaker
I don't even really get the roastiness. No, I get faint hits of sugar. I get the vanilla most definitely. And I get the coconut a little, just faint. Not the roasting. It's not prominent. You're right. It's not roasty.
00:13:02
Speaker
It's bitterness that I should have been saying. There you go. There you go. There you go. See, now you're on the same page. Thank you. That's kind of what I meant. I should not. No, the fun after the final pour is how much we drank beforehand to try and decipher what it is we're tasting. This is the non-subtle part of them. Overall, I think it's pretty good.
00:13:30
Speaker
Would I consider it a coconut beer? Probably not. I wouldn't consider this a coconut beer. It's a good sweet stuff.
00:13:37
Speaker
The one, the perennial one that we had on the show was a coconut beer. Like, for instance, that one reminded me a little bit of the, you know those damn Girl Scout cookies that come out? The Samos? The Samos? The addictive ones? I like how you said, oh, that's why you said damn Girl Scout cookies. Damn you Girl Scout cookies. Yeah, damn you Girl Scouts too. I think there's still pendants you left at my mother-in-law's house in the freezer. But yeah, I agree with that. Yeah, this is more of just a,
00:14:06
Speaker
solid sweet stout with some you know vanilla flavors in there higher bitterness and a hint of coconut so here's like here's the thing like so they had one pipeworks and I'm gonna have to call you out on this thing you know it is pipeworks yeah pipeworks so here's the thing I'm calling you out pipeworks ABC
00:14:27
Speaker
Now, here's the ABC call out. I've always loved pipe works beers, but two beers. You guys have missed the Mark one. Like the one, this one, I want to say it's coconut. If you want to say it's coconut, damn it. I want to say it's coconut. Um, they have one cost more money, more money, more problems.
00:14:46
Speaker
Dude, I got no graham cracker. Brandon's got that. I got nothing. I was so mad. And I bought it as a single can. But I paid $70.99 for this and I didn't get any of the stuff that you claimed was in there. I wanted a refund. No. So the only pipework spear I've had a problem with.
00:15:06
Speaker
I don't know, this was early on, was the mint truffle abduction. It did not taste like, I mean maybe it was the batch, maybe it was the bottle, I don't know what the date was on it, but
00:15:22
Speaker
I did not get like mint chocolate from that. It had this like weird spice to it and the only thing I could relate it to and maybe because it's the same recipe. No, it's not the same recipe because the pastrami on rye
Aged Beers and Unique Characteristics
00:15:35
Speaker
ale is not a stout but the only thing it reminded me of that they did was the pastrami on rye beer. Have you ever had that one? No.
00:15:41
Speaker
You only need to have it once because it does taste like pastrami, like it's the seasoning of pastrami in a beer, which was, I thought, super cool. And then I had this mint stout, mint truffle stout, and I, it was almost similar, which is weird. So I don't know if it was a bottle. I don't know if it was me. I did not like it. I don't dislike this beer, but to call it a coconut chocolate vanilla sweet stout, I think you can just call it an imperial sweet stout with hints of these things.
00:16:11
Speaker
So this is where I thought I'd all the breeze at. Here you go. If you want to add on adjuncts into your beers. ABC call out. This is like my biggest pet peeve. That's going to be our podcast now. It's going to be the ABC call out. Ooh, now you're on every episode. Welcome to the team.
00:16:27
Speaker
So it's like, if you're gonna add just to your beers, damn it, I wanna taste them. I agree, 100%. You know, if you wanna say it's chocolate, I wanna taste chocolate. You wanna say it's raspberry, gingleberry, whatever the hell that is, I wanna taste that. It's like, don't tell me you're putting this in the beer and then when I go to drink, it's like, dude, it's like a baseline stout. Maybe it's this. I think we've gotten to the point now in beers like this, in stouts, where
00:16:51
Speaker
were expecting to taste those things. But before maybe it was like, oh, here's subtle hints of this. I agree with you. I don't want to have to search for those flavors. Going back to Bourbon County from Goose Island, last year when they did their vanilla, a lot of people were like, man, this is a vanilla bomb. Like it was like just drinking vanilla. I remember the first sip I took, I was like, I don't know if I like this. Kind of feels disjointed. Then I had the second sip and I was like, man, this is kind of like a burnt toasted marshmallow. I really like this.
00:17:22
Speaker
None of that got the evolution we were just talking about, but I did not like vanilla death. What did you think of, uh... It tastes like, by the way, vanilla death just tastes like Death Star to me. What did you think of Goose Island's Midnight Orange? I know a lot of people were like, no. I hate the idea of chocolate and fruit.
00:17:40
Speaker
which I know we already talked about, beer from Hubbard's Cave the Chocolate Raspberry. You gotta try that one though. Chocolate strawberry, chocolate strawberry. I don't like physically eating chocolate covered fruit. I like chocolate, I like fruit, I don't want them together. What I've noticed that in beers it's very good. When I saw Midnight Orange coming out, I said, gross. I don't wanna try it. It doesn't sound good. And then I tried it and I ate crow because it was fucking delicious. I really did enjoy it.
00:18:10
Speaker
I like the setup you got going on for a picture that's happening right now. It was really cool. I know. I know it was still recording. This is fun. I didn't. I did like Midnight Orange. I thought it was very good. And Brandon, did you get Midnight Orange for Bourbon County last year? Nope.
00:18:26
Speaker
So I think Clark still has one. Oh, you know what? So I'm just thinking of this now. A good episode for you to come back for was an idea that Clark had, which was a mystery beer episode where a beer is brought out and we need to figure out maybe what the style is or you do have a midnight orange. Yeah, we should try that sometime.
00:18:47
Speaker
Not new. That you have to guess either the style or what the actual beer is. But the listener will find out what it is before we all start guessing. Okay.
00:18:59
Speaker
All right, well, I'm wrapped up on this. How do you guys feel about it? I'm good. That was delicious. Yeah, that was very good. Overall, I liked it, but I agree with you. If you're going to say an adjunct's in the beer, please put it forward. Make it prominent. Yeah. If you want hints of something, then say, here's an Imperial sweet stout with cocoa and vanilla with hints of coconut or hints of chocolate or hints of this. Because when you say there's hints, that means
00:19:24
Speaker
When I get that, I'm not searching for it. I'm like, oh yeah, there it is. If you're telling me there's coconut in there and I got to search for it. If it's in the name of the beer. Yeah. Right. That's kind of a downer. But thanks again for joining us. Thank you guys for having me. This has been awesome. After the Final Pour. After the Final Pour. And we're out. Bye, guys. I'm just afraid it's going to get worse. You think? Yeah. It's recording. OK.
00:19:54
Speaker
So this is one of our, I guess this is after the final pour. Yeah, this is after the final pour. Yeah, so the last episode actually we just recorded was not specifically around like a style of beer. We were kind of recapping the Mount Vernon Brewfest. So we just decided to just kind of pull something random that I had sitting around. Jesus Christ. And I pulled, it's an Ola Dub Ale.
00:20:20
Speaker
by Harvey Stone, I don't know even know how to say it, but it's from Scotland. That's a good Scottish accent. And it's in a 30 year, well it was aged in a 30 year old single malt Scotch whiskey barrel.
00:20:36
Speaker
So now I've never had this fresh, so I don't know what I'm comparing it to. I didn't tell you what I'm comparing it to. Well, yeah, like otherworldly things. But this is interesting. So funnily enough, we saw ale. We're like, oh, it's not a stout. But in the description, Ola Dub stands for black oil. Because it kind of tastes like oil. In all honesty, honesty, it
00:21:06
Speaker
It tastes like date nut bread mixed with... I don't know. It's not great. Mixed with tears. Yeah, with tears of... Good thing is that, number one, you only spent $15 on it. At least that was the price point on the box.
00:21:24
Speaker
I'm sure that's what it was, and this was... This was probably... I do get some of that barrel, the barrel flavor in this, so I'm assuming, I will assume, we can check on maybe untapped or rapey or whatever.
00:21:39
Speaker
See what people thought about it. This was probably pretty tasty when it came out. It probably wasn't anything that blew anyone's mind, but it probably wasn't bad. We should do this again. I don't know for certain, but I swear I might have seen this at Fishman. Really? They may have had newer versions of this. So let's point out, this is a 12-year-old bottle. Yes. This is 2007. It was bought. So this is not a knock on this beer as far as it being fresh for the brewery. This is a knock on...
00:22:07
Speaker
Brandon's story. I mean, literally, the moment I bought, well, I didn't buy it in 2007, I bought it probably 2011 or 2012. And it went straight into my cellar then and it sat there and then I moved here and it's been sitting in like my cellar area now. So it's probably the entire time it was sitting around 65 degrees. Here it is.
00:22:30
Speaker
and here it is and we didn't put it in the fridge or anything we're not we haven't let it warm up i don't know if that would do any good no i don't i don't think so there's not much carbonation to it it's it's pretty flat yeah and it really just it it smells like old
00:22:49
Speaker
like old pecan pancake syrup. That's what it smells like. Pecan pancakes. And here's why I say that, because you remember when you were a kid and you remember when I half, and I half used to, I don't know if they still do, I haven't had half in years, they used to have like four types of syrups just sitting on the table. Yes. They had like strawberry, regular, whatever, and pecan was one of them. And I remember. Really? Yeah. The pecan one just smelling so nutty and so unappealing. Like why the fuck? It's a bit nutty. Yeah. I think I'm British on that.
00:23:19
Speaker
Why would anybody put that on their pancake? That's how I feel about this beer. I wouldn't put this beer on my pancake. I'm glad. I would not put this. I'm almost questioning why I'm putting this beer in my mouth. Yeah, I'm going to pass on the rest. I got a little bit left in there. Tony and I are dead in the morning. You know the culprit. Yeah, it is the Scottish fellows who... My heart hurts.
00:23:45
Speaker
Not a great way to start off the next season of After the Final Pour, but hey, that's what this is about. So I have one more beer and discussing it and dissecting it. It's about getting it from your cellar. Or some cellar. Yeah, you know what? I think I need to... Oh, I've got a perfect beer. The next time we do an After the Final Pour,
00:24:06
Speaker
I have this beer that my cousin gave
Upcoming Tasting of Barrel-Aged Smoked Sour Porter
00:24:10
Speaker
to me. He sent to me. He and I did some beer trading. He sent it to me, and it is a barrel-aged smoked porter. And I think, I think it's a barrel-aged, oh no, even more. It's a barrel-aged smoked sour porter.
00:24:29
Speaker
and I'm almost positive it sat in the barrel for two years. So that is, and Brandon, I think you've actually seen that before, whether I travel with it or with it being at my house, that has been a beer that I have had in my fridge, and I think that that will be a after the final pour beer that we do. What is that? Brandon just came back and brought something. There's a brown bottle, there's a dark liquid. I can't tell what it is because there is.
00:24:58
Speaker
a price tag on top, and he's gonna turn it towards, nope, he's not turning it towards me. He's just, we don't know where it is. There's no, is this a, uh, pipe work spear?
00:25:09
Speaker
No, it's not a Piper's beer. Okay. So there's no label on it. It's a dark colored beer. Oh, and it is pouring like fucking motor oil. Oh my God. Is that a bourbon County? It's not a bourbon County. Cause that is just fucking, that's what that looks like to me. Do you know where it's from and you're not telling me? Okay.
00:25:34
Speaker
So you know where it's from. It's not Bourbon County. Brandon just licked the side of the glass. Not Bourbon County. Oh man. That smells good. So this is, he just poured another beer. We're off the death in a small glass. I'm going to take a sip of this. Let's see what this is.
00:26:03
Speaker
I think it's definitely an Imperial Stout. I don't know if there's a barrel in it. It might be a Burlage beer. Actually, that's what I went and ran back to check real quick because I'm not 100% sure. I wasn't 100% sure, but I don't think it was. There's a little oxidization to it, but nothing terrible. It's a 2011. Is it... It's only about eight years old.
00:26:30
Speaker
It's pretty tasty for an eight-year-old beer. There's a good carbonation to it. Nice and roasty. I like the bitterness on there too. It's not like punching me in the face, but I could sip on that for the rest of the night. What is it? It is a dark horse, plead the fifth. Hey, plead the fifth, always. Man, that plead the fifth just ages so well. And the reason why I say that is because I know Ron's got so many of those fucking plead the fifths, and they're so good. But that, I mean, that's like,
00:26:58
Speaker
Motor oil. Yeah, and it's not the barrel age version. So mmm, which is even more than sure. Yeah, that's great flavor, man I mean like I said, it was nice and roasty not like a good bitterness but not like Well, I could sit there and I could drink this. Mm-hmm. What a nice comforting Follow-up to what we started with. Yes. Also, I've been talking now straight for about 10 minutes. I feel But do you remember that beer that I had that sour?
00:27:25
Speaker
Barely aged, smoked, porter. Yes. That's going to be my contribution after the final pour. Sweet. It's going to be great. It'll be good I'm going to talk about it. Because that one is extremely different. That sounds crazy as hell. And it was aged for two years before I got it. Oh, wow. Actually, the brewery ages it for two years. My cousin sent it to me.
Unique Beer Styles and Experiences
00:27:48
Speaker
And I think he aged it for a year. And now I have aged it for...
00:27:53
Speaker
two to three, maybe three to four years. So this sour, barely-aged smoked quarter, we're gonna see all that. Watch it be something that's just amazing. Because in my head it's a, I hear it and I go, gross. Who knows, it might be fantastic. I think it's from New Mexico. Or Phoenix. Wherever my cousin was. Phoenix, New Mexico? Wherever my cousin was living. New Mexico? I think it was New Mexico. Yeah, it was New Mexico. Was it Albuquerque?
00:28:22
Speaker
Oh yeah, it was in New Mexico. Yeah. But yeah, man, plead the fifth for the win on this one. The other one, let's try it fresh sometime. I cannot get over how weird that was. No, like the flavors were just, it was, it was too much.
00:28:43
Speaker
It's too much as far as age. Too much age. When I first bought the bottle, out of curiosity, I was like, oh, I kind of want to try this. But in my head, I was like, oh, maybe this is special and I should age it. I didn't even look at the bottle at the time to see that it was bottled in 2007, because if I had seen that, I probably would have drank it right away.
00:29:06
Speaker
You live and you learn. Well, Dark Horse played the fifth for the win on this one tonight. Maybe after the final four we should just do beer versus beer. That's a good way to really not be productive after the show.
00:29:23
Speaker
Well, it works out. Yeah, I like it. Well, thanks, man, for sharing these two with me. Of course. You shared all the beer tonight. I appreciate that. Yeah, the dark horse saved the day. Yes, thank you, dark horse, for saving the day. I had a lot of good beer tonight. Thank you. It was a good Sunday night with you, Brandon. I appreciate that.
00:29:39
Speaker
I enjoyed the planning. Yeah, the blind pig was good, too. But again, again, these are things that we had in our full episode that we did in our episode 11. We'll see how smart you are if you can, oh, you already said one episode in my mind. Yep, episode 11, go back and listen. Anyways, well, we're going to throw it back to whoever might be hosting after the final pour. Could it be me and Brandon? Could it be Brandon and Kevin? Could it be me and Kevin? Could it be Pat and Kevin? Who knows? Who knows who's going to be hosting after the final pour? It's a mystery.
00:30:06
Speaker
But we're throwing it back to him right now take it away dumbasses That's gonna stay
00:30:26
Speaker
Moly, that is a stinky beer in the best way possible. It doesn't stink bad, it stinks so good. Stinks so good. Stinks bigly. That sounds inappropriate.
00:30:48
Speaker
What was it called? Boogoo. Boogoo. There was a P at the end of there. Boogoo. From Three Foids and McKellar, right? Yep. Three Foids. Three Foid cards. Yeah, Three Foids and McKellar, Boogoo. It does not say when it was brewed, but I feel like I've had this one for quite a while. So when did I say you checked in? Eight years ago. Eight years ago. 2012 at Fishman's.
00:31:13
Speaker
So yeah, so I don't know when this was actually brewed, but the description is, Delightful Buckwheat Wine brewed by Three Floyds and McCaller in Belgium. The fourth collaboration between our two breweries. So that was a while ago, and I don't know, what are your first impressions on this, man? I'm liking the mouthfeel. Yeah. Very...
00:31:44
Speaker
I want to say, I get a caramel, but I don't. But I think that contributes to the mouth feel that I normally feel when a beer is kind of caramelly. Sure. Is that a word? Whatever. The aftertaste, slightly astringent.
00:32:01
Speaker
Yeah, it's not... Because it's not fresh. Definitely not fresh. No, the bitterness... It could be possibly eight years old. That's true. It's kind of funny that this is the one we ended up drinking because we just finished the episode with Shalanda and we were drinking two amber beers, or at least one was for sure an amber beer.
00:32:23
Speaker
I'm not sure about the heiress beer, but it's amber in color and one thing about amber beers that I didn't get to say on that episode was that
00:32:35
Speaker
Some amber beers or a lot of amber beers or like even like English brown ales, they have like this tea type of bitterness. Like when you have a cup of tea of hot tea, there's that bitterness from it. I get those from amber's often and I'm kind of getting that type of
00:32:56
Speaker
Bitterness from here, but there's also a sweetness of the being like a wheat wine Yeah, and I'm really interested with it being called a buckwheat wine. Yeah these buckwheat That's pretty interesting. It is definitely a Redish brownish it's more of a copper color. Yep. Yeah, totally Actually matches your Foo Fighters shirt
00:33:20
Speaker
But yeah, there's still some fruitiness from the hops, which, or it's from the yeast, I'm not sure, but I'm perceiving it as hops because of the bitterness in the actual beer itself. It's pretty good if it's an eight year old beer.
00:33:38
Speaker
I've never heard of it. I don't think I've ever had a buckwheat beer before. I am not disappointed. I think it clocks in at 10.4 ABV. Yup. Whee! Ooooh! Man, wheat wines. You know, wheat wine's a style I haven't...
00:33:59
Speaker
brood that I'd like to. I didn't know that on untapped, if you go through and click on a style you can see what it is you've checked in of those styles. Nice. Oh man, my favorite on here is the Anniversary Ale from Shorts.
00:34:18
Speaker
First time I had that was May 5th, 2015. Most recent, September 9th, 2018. Thanks. Last week when I had Bourbon County. That's not a bad thing. No. That's cool, I really don't know. What do you got there, man? Oh, this is for you. Oh, you got me something? Yeah, you can go ahead. On the podcast? Yeah. You can go ahead and open up your gift from Benjamin. Oh, sweet.
00:34:47
Speaker
Oh yes, no one in my fucking house can use this at all. You can hear me opening it up. I am Brandon's son's godfather and Brandon has given me the coolest, coolest pint glass ever. It is the godfather movie logo on a pint glass.
Traditions and Anecdotes of Beer Gifting
00:35:12
Speaker
Thank you very much. You're welcome. This is my
00:35:16
Speaker
Glass. I'm not letting anybody use this shit. Thanks, man. This is me man. I wish Becca was awake because I brought the gifts for Benjamin. There's two things in there Laura was proud of me that this is what I got. So Laura smarter than I am so dude. Thank you so much. This is welcome. Cool. Yes now when I go now, I'm gonna watch the Godfather this weekend I've never seen the Godfather
00:35:42
Speaker
What? Wait, are you being serious? You've never seen the original Godfather? Holy, well, you know what we're gonna do one day? We're gonna get the mics rolling.
00:35:55
Speaker
Everything's an episode, everything's an episode. That is honestly the coolest pint glass I have at home. My mother-in-law got me one that says, it's a Golic thing, and that's been hatched. Everybody in my family's used it, except me, which I'm like, what the fuck, it's got my theme on it. This one for sure is just mine.
00:36:14
Speaker
Always a godfather, never a god. Super cool, man. We got you that. We got Kimmo Wineglass. It's the godmother. It's kind of a similar logo. That's awesome. Facebook just suggested I become friends with her. It probably should. We're the godparents. You're welcome to. Thank you very much. You got to keep in touch. We got to make sure that Benjamin knows what's up, which I think he will. I'll pretty much be around all the time. He has no choice.
00:36:44
Speaker
Man, I really wish you could open up those gifts right now. I'm so excited for it. It's my favorite. We can film it. Yeah, thank you. I think it's cool. But yeah, thanks, man. I appreciate that. Of course. And also, thank you for sharing this beer. I did bring one. I don't think we're going to get to that tonight. It is also pretty high up there.
00:37:09
Speaker
Sure, we'll see. We're reaching the point where, like I was saying, where, did you check it out yet? Yeah, the bottle. We're the adversary, Russian Imperial Stout. 2015, and it says it ages well in a cellar. So, thank you Gus, Fishman's Gus, appreciate it.
00:37:27
Speaker
he brought that over for my birthday as well as fuck whatever that sour was that i told laura that sour was a big deal i don't even remember what it is but the sour that uh he brought over
00:37:41
Speaker
Did he open it after I left? We didn't open it. Oh. It's in my refrigerator. I said, I was like, so apparently this is like a pretty big deal, sour. It's like a three fontaine or like. No. Cantillon. Cantillon. Yeah. I don't recognize the front of the label though. So I did tell Laura that. Don't ever touch this. Well, no, we have to share it with other people like you and Mike.
00:38:07
Speaker
Hey Laura, if you ever want this you got to be on the podcast. We should actually I've got the Jessup farm sour as well that
00:38:18
Speaker
Bo gave me that I, not traded, we gave each other beer, but I gave him the cherry sour beer from Lake Effect, and he gave me that, so. Yeah, speaking of which, I'm gonna say it, we didn't say it in the episode, I'm gonna say it here, hopefully the plan is to go to GABF this year and be able to talk to Jessup Farmhouse, that brewery from Bo, who,
00:38:47
Speaker
Brandon and I hung out with two years ago at GABF. Bo's a cool guy. He lives out there in Fort Collins. He's friends with the guys at Jessup Farm. And I think the only thing you and I have to do, Brandon, is pour their beer. Boy, that sounds like a bummer, right? I don't know if I can handle it. Get my pouring arm. Start working out now. So we'll see. That's kind of just a conversation piece at this point.
00:39:17
Speaker
but I'll say this as far as wheat wines go but there's okay so as I'm drinking this more there's almost I don't want to say minty or medicinal but there is something that's lingering there it's like
00:39:34
Speaker
It's like iced tea, man. It is, it is like floral, flowery, herby type. And maybe that's... Maybe get that in the back, yeah. And that's just kind of like, it reminds me of when my grandmother used to make Lipton iced tea. And you'd have some, and then the aftertaste in your mouth that's kind of lingered. That's what this is reminding me of. It's definitely not a bad thing, but it's just... I can see that.
00:40:01
Speaker
I'm assuming this beer was probably pretty fucking hot when it was first released. I don't remember. But probably.
00:40:10
Speaker
Well, it's tasty and I appreciate you sharing that with me. My refrigerator is now filled with a plethora of a whole bunch of beers. Some beer you brought for me. Dinosmores. Very tasty this year. I had one of them. I've got... I've never had it. You've had Dinosmores before, but not this year's. No. No, you've had Dinosmores before. No. Then you only bring Dinosmores in my house and you've never drank it. Yeah. Because it's the second birthday you've given me Dinosmores. Yeah.
00:40:40
Speaker
That's bullshit. Yeah. No, I've never had the coffee. Really? Yeah. All right, we'll drink that.
00:40:48
Speaker
Soon. We'll drink that soon. We'll do either an after the final pour or just... We'll drink it with Clint or something because I don't know. Or we'll just drink it without the podcast. Yeah, it's cool. It's good. I just had the big hugs recently. That was good. I get the big hugs. The coffee big hugs from this year, which the variants are just sitting at the pinnies by us. There's the vanilla. Or no, barely. The barely big hugs is just sitting at the pinnies. Really? Yep. Just sitting on the shelf.
00:41:17
Speaker
Did you not buy them all? I didn't. And I also didn't buy the barrel aged Guinness. Where's your dedicate? What? A barrel aged Guinness? They aged in the bullet. Shalana talked about that on the first episode she was on. Oh, that's right. Yeah. So that bullet, but it's like 19 bucks for a four pack.
00:41:35
Speaker
And it's already over a year old, so I don't know what we're getting ourselves into with that. But what else? Tastiness? I don't know. Yes. You know, all the money we got rolling over this podcast. Yeah. Thank you everybody. Thank you to all the Patreons for supporting us, having a Patreon account, supporting the podcast, which is something we should look into. I want to start getting, you know, we got to get like coasters made or stickers made or something. Clark.
00:42:03
Speaker
We need more stickers. But now that we got that fancy new logo, which out of the whole video debacle, that's what we got if it was the logo. So we got a new logo at least.
00:42:21
Speaker
It's actually a good logo though. It's a great logo. On the app it looks awesome. I was thinking about it that maybe for episodes I might stop using pictures when I upload and just use the logo. We need to get a website going. Do we just take over the 212 website? I have an idea. We can talk about it offline.
00:42:47
Speaker
Alright, well, there you go. We, uh, drank, uh, Boogoop. Uh, Three Floyds and McKeller combo. Boogoop, and we get... On McKeller and Three Floyds combo. Then I went off on a tangent about other... shit. You know, life. Yeah. It's what after the Final Four is all about, my friend. I can't wait to hear all these mics together.
00:43:11
Speaker
Now we are. Oh, I hit the wrong button. I deleted everything. No, we're recording. Okay, after the final pour. I'm doing the final pour. Some contacts. This is an after the final pour during our dry January and we only had
00:43:32
Speaker
technically three beers before drinking what we're about to drink. And we had the Joseph Brau Heffelweisen, the La Guinita's Willitize coffee stout, and the fucking fantastic Old Stock North Coast Brewing 2009 seller reserve that you aged technically for 11 years. And how do you top Old Stock 2009, Brandon? You throw in a 2011 Sam Adams Utopia. Christ almighty.
00:44:02
Speaker
right off the bat you had said maple syrup i smell chocolate and brandy no i get that too because i have you and i have well you crack this open a little history on this you crack this open
00:44:23
Speaker
You're living at your condo. It was the night we were going to Laguanitas for the first time. After a year, they've been open in Chicago. And I came by, it was maybe one of the first times they came to your condo. And we had a couple, we had a Goose Island Christmas Ale that was in the bomber. That was aged, that was super tasty. And I knew about Utopias.
00:44:47
Speaker
But you didn't know about it. I know about it. You're like, oh, I've got it. I was like, what? And you're like, yeah, you want to try it? And it just blew my mind. That really blossomed our beer friendship. Oh, yeah. Which how much you're willing to share with me, which I love. Thank you very much. And I try to pay that forward. Like I said, I'm saving the
00:45:09
Speaker
Well, you're basically going to have both of those props with me that we had from Prop Day at this point. And we got our 2016 stuff. But I remember just being so... Oh, really? Dude, Ron loves that one. It's smoky. It's a spicy one. Oh, dude. I think I just have bottles and I've never tried. No, I can try it on tap.
00:45:32
Speaker
It is a spicy, before you eat utopias, it is the best spicy beer I've ever had, and I don't really care for spicy beers. But that Chipotle, let's just crack it open, we'll do another after the final pour for this, okay? Let's talk about utopias first, and then we'll make our decision. If you guys don't know, if you don't know, now you know, utopias is Sam Adams' highest alcohol beer.
00:46:00
Speaker
And they call it a beer because it's not distilled, correct? Correct, yeah,
Sam Adams' Utopia and Rare Beers
00:46:06
Speaker
no it's not. It is just a fermented malt beverage that is an ale brewed with maple syrup.
00:46:14
Speaker
and uh the alcohol by volume you guys can probably hear me turning the awesome does it actually say i'm a bottle no it does not no but i know it's normally around 27 28 which is funny because last year at the end of last year there was like all these sites like sam hannon brews a beer that's illegal in all these states it's like yeah fuckers it's been illegal in these states since then yeah or like since the well and here's the thing now is that like there's other brewers there
00:46:41
Speaker
brew what they can what they're calling beer and it's like 40% or 50% or 60% and it's like it's not Actually beer. Yeah part of it's fermented. Yeah, that's it. It's just a fermented. I mean it's it's about as Beer as you can fucking have moonshine or wine. Yeah, you know, it just has the ingredients of what beer I mean, it's it's ops yeast barley and water and
00:47:05
Speaker
I mean, what do we got to do to go on brew day with Sam Adams when they brew Utopias? Well, speaking of that. Sam, can we come? We did talk about the- It's now like your merge with Dogfish Head. Worldwide Stout, that's aged in the Utopias barrels, which- We just talked about that at the last game. Yeah, the episodes that were recorded before this, after the Final Four.
00:47:30
Speaker
Maybe we'll save that for it after the final pour or save it for a fun episode. But right away, I'm smelling chocolate. I'm smelling brandy. I'm excited. It's hot. Holy fuck. Is it hot? And it tastes like brandy and maple syrup. Yep. It's no wonder. I mean, the price point is
00:47:58
Speaker
Yeah, exactly. It is not something you're like, okay, go ahead and crack this open and just have it. A couple, two, three. Yeah, it is. It's like a liqueur almost. Yeah. And that's how it's meant to be enjoyed is like an ounce at a time and like, yeah, it is.
00:48:21
Speaker
A special type of tasting. It's not something... I'm not seeking this out, but it's not bad. You know what I mean? Correct. If you're the only person I know that has utopias. That's because I rule. You're a pretty good guy. I'm not opposed to getting another bottle. By that I mean, let's just pull the podcast funds together.
00:48:49
Speaker
You heard that, Big J Productions. We're going to need some help on this one. To get another bottle to just, you know, crack open for occasions like this. Yeah. Man, it is. People who have not had it, it does not taste like beer. No. And it's a lot. I feel like it's gotten better since when we first tasted it. There's like this.
00:49:19
Speaker
Man, Laura would hate this. There is like this tartness that kind of hits your tongue. And then it is like maple. And then it has a burn of whiskey or bourbon. Yep.
00:49:34
Speaker
And the aftertaste of your mouth is syrup. Correct. It's sticky. And it's just so unique that you don't want to have something like this all the time. And I don't mean that in a negative way. It is something that's very tasty and something that's very good. Yeah, your mouth even gets coated like almost feeling like, you know, like if you were a Vermont highway trooper just chugging, you know, maple syrup.
00:50:02
Speaker
At a diner, that's what your mouth is going to feel like right after this. Hey, if any Super Troopers, you guys want to come on our episode, you're welcome. I'm going to throw this out here. You broken lizard fans or broken lizard people. I had low expectations for Super Troopers too until I watched it. Even from the beginning, I'm like, where the fuck are we going with this?
00:50:24
Speaker
And that movie surprised me how funny it was. I've watched it like four or five times. Ah, dude, both super troopers. Working from home, I just, well, it's on. I'm watching it. Laura has never seen super troopers. And at this point, I feel like if I show it to her, she's not going to appreciate it. God damn it. My god. That was nice. Nice knowing you, Laura. The funny thing is is that while we're doing this after the final pour,
00:50:52
Speaker
I have to mention the old stock alcohol again from North Coast. The fact that I had this and the Sam Adams, like right now that last little sip that I had is more tart than anything and not in like an affected weird way, but it's like, I'm going to reclaim alcohol for the rest of the night.
00:51:11
Speaker
Sweet? No. No, it is sweet. Yeah. No, because it's maple syrup. Man. Don't worry, honey. I just chugged a bottle of maple syrup. It's fine. I just watched Super Troopers. Oh, you wouldn't know that, because you've never seen it, Laura. Thanks a lot. What is wrong with you, Laura? Oh, man. Those last two beers tonight, the Old Stock Ale 2009 cell reserve from North Coast and the Sam Adams 2011 utopias. What a way to just kind of F dry January in the B right there. The sad part is, is that
00:51:41
Speaker
We're probably not gonna record another episode until February. Hmm, you never know. Good news is my birthday is February 6th, and I plan on having some bourbon county with you. Nice. So we'll see how that goes. My little birthdays. Yeah, birthdays are cool. Your birthday's in September, so we got some time. I know. A lot of stuff going
Bourbon County Proprietor's Stout Discussion
00:52:02
Speaker
on in September. We'll see where we end up. All right.
00:52:12
Speaker
Yay, dry January. Dry January is the best. We're making up for it right now. I'm going to feel like shit tomorrow. Guess I'm not playing Star Wars when I get home. Oh, I had to drive my kid to school in the morning. Yay. Oh, man. I guess I'm pretty sweet shots of beers tonight. That's all that matters. All right. Are we recording? Are we recording? We're doing this? OK, great. Hey.
00:52:39
Speaker
Welcome to After the Final Pour. It's after some final pour. Oh, man. This is the first time we've done it. I mean, the show is only a year old, but we're doing back-to-back recordings of After the Final Pour to see, I think, how
00:52:56
Speaker
Sober we will be afterwards. So we just recorded the episode of the, just kind of shooting the shit. We did the Joseph Brown, half Weisen. We did the La Guinitas, Willet Ties, Coffee Stout, and the amazing North Coast, Old Stock 2000. That was the white whale that I pulled out. Yeah. Oh my God.
00:53:16
Speaker
Sell a reserve. Anybody who has that, go ahead and feel free to bring that to us. Bring us all of them now. Then we decided to do an after the final pour with Sam Adams' 2011 Utopius. Yep.
00:53:30
Speaker
now to help round out that after the final poor recording uh because we talked about it brandon what are we by the way this is the perfect fucking temperature you're a little bit you're fucking i mean but like you bought the house and like that was just a part of it
00:53:50
Speaker
This was originally gonna be the room for the beer. No, that was One day we'll have a tour of Brandon's house. So this is a 2016 Goose Island proprietors Bourbon County brand stout since 1992
00:54:08
Speaker
That's what it says. That's what she said. So it is a stout aged in bourbon barrels with maple syrup, Chipotle peppers, Chipotle, Chipotle, however you pronounce it, and coco nibs added. It's a restaurant. So Chipotle. The ex McDonald's owned restaurant. Yeah. So.
00:54:31
Speaker
as everyone is questioning, because I know you're all anxious. It is not aged with coco nibs. The coco nibs are added after the fact, because it says coco nibs added. So it was bottled on 15 September 16, which was two days before my birthday. So we're looking at a solid four years.
00:54:54
Speaker
13.1% alt slash vol. So it's alcohol by logging. For those that don't know. For you Googers who don't know. And I'm gonna give a little history on this again because we talked about on the episodes and the other after the final pour, which I think the way it's gonna play out is that the utopias and then this episode or this blurb will play out afterwards.
00:55:20
Speaker
This bourbon County Brandon has not tried. I've had it a few times or he doesn't remember trying and I should say sorry He's had a spicy beers this one I Feel like it's hit or miss for people. I remember not enjoying it when I first had it and then when I had it again it was good and our friend Ron and
00:55:49
Speaker
Key and I are one of a few people that I think actually enjoy this iteration of the Goose Island and Bourbon County prop. And we've talked about it before, what prop is. Prop is the Chicago only Bourbon County brand stout variant that is released and there's a different
00:56:12
Speaker
Oh my God, different ingredients each year. And we're... He didn't break it. Man, he didn't break his bourbon county glass. That sound you heard was him smashing his bourbon county glass, which if I had done that, it would have been shattered in a bajillion pieces. I have no bourbon county glasses left except for my tasters. But, oh man, smelling it.
00:56:39
Speaker
You know, it kind of just smells like bourbon County up front. I know you said spicy when you got in there. A little bit in the bottle, but not so. No, I can smell. Yeah. There's a little smokiness. Yeah. So I've had it in bottles recently. Ron and I shared one. Um, this is the bottle that I have that Mike and I purchased.
00:56:56
Speaker
at my house right now. So I have two of the 2019s and one 2016. So if we like this, maybe we'll be drinking this on my birthday as well. So, by the way, this has been a crazy dry January evening. Un-dry January. Un-dry. This is a sopping wet January. Ooh. That is smoky up front, like,
00:57:25
Speaker
But not in a bad way, I don't think. No. If you, when I make chili, I use the chipotle peppers and adobo sauce. What I taste right there is the aroma that I'm getting with bourbon, with kind of chocolate, a little bit of coffee, but this is actually less- Get a little slight ting in the throat. I'm not getting that right now. I'm not getting that spice, which is new for me. There's a little bit there, but
00:57:51
Speaker
No, it's not bad. I'm getting a lot of smoke. I had a residual thing in the throat, and then it kind of dissipated. It dissipates. I'll probably get it after a couple sips, but that's what I liked about this, is that it was a spicy beer that wasn't like, oh, man, that's
Appreciation of Beer Diversity
00:58:06
Speaker
hot. It's just there's this almost, when you use cayenne pepper, a small amount of cayenne pepper in cooking.
00:58:18
Speaker
I feel like people talk shit about the 2016 prop because of the smokiness, because of the Chipotle pepper, but it's so unique. Each year is so unique. It's hard to say, I mean, I will say the Bananas Foster is up there, and 2019 is right there behind it. So those are my top two. If there was a third one, it's this. I would love to get my hands on a 2013.
00:58:44
Speaker
or 2014, the 13 was just toasted coconut, the 14 was the cassia bark which is like cinnamon with cocoa nibs, penella which is brown sugar, and the coconut water.
00:58:58
Speaker
This is it. Any other time, I would say yes. Tonight, this is the last thing we're going to do. I'm going to get a work tomorrow or something. Loser! I got a three-day weekend coming up. Oh, man. I got a three-day weekend coming up in February. Remember my birthday. Boy, this is out there with one of my favorite Vernon counties. And I get why people might not like this. Yeah. It is assertive as well as the smokiness.
00:59:34
Speaker
The adventurous beer lovers who responded so favorably to our first batch of Bourbon County brand stout in 1992, and who, loyally, year after year, share our passion for Bourbon barrel-aged stout. Cheers. That's it? No, I was like, and I wonder if that's, oh, it says, we brew this special variant to show our gratitude to our hometown friends.
00:59:59
Speaker
um so like i wonder like and then i know this year like they had pulled like the brewers and like eric basically got the winning flavor but like
01:00:09
Speaker
how it was before. How do they do it like in years past? How do you know what people want? I don't know, I don't know. The only time I've ever met the brewers also was the Bananas Foster and this past year, the Double Chocolate one I didn't go to Prop Day so I didn't know if they had, which if I'm not mistaken, they had like this giant wall that was like Plinko where you paid a certain amount of money, you punched a hole and pulled out a bottle of prop and it was a random year. It didn't matter, you just paid 20 bucks and that's what you got.
01:00:38
Speaker
Yeah, I kind of wish that was a thing all the time. I don't care what prop it is, just if I had to pay 25 to 30 bucks for a random prop and you didn't know which one you were going to get, there has not been a bad prop. And I know probably, well, I can't say I know probably because I've seen the statistics, but a good chunk of people who listen to this podcast are in Chicago.
01:01:03
Speaker
I know it's becoming readily, more readily available. I've seen prop on the shelves for the first time this year. It is definitely, I would not, I will not say, fuck. I'm gonna say don't pay over $35 for prop. After that, it's just price gouging. But man, each year is just a very good special variant of Bourbon County.
01:01:33
Speaker
Yeah. And there's so like one of my golden whales that I want to have on the podcast. Golden whales, not a white whale, but a golden whale. Golden whale, my golden whale. Uh, John Laffler, if I can get him on the podcast. That would be outstanding. So John Laffler, for those that don't know, currently runs, uh, off color brewing. Um, but he was a part of bourbon or it's bourbon County of goose Island with this whole bourbon County, like,
01:02:00
Speaker
Phenomenon just like took off. Yeah, and like when prop took off So he was opposed around the time where he left, right?
01:02:09
Speaker
Um a couple years I think after I think he was there for the like the first two years of drop maybe and then took off and then started off color which if you we have not had an off color color beer on this show yet, but off color is Phenomenal I like that Dino s'more. Um, do we have a dino s'mores? No No, I'm saying like we didn't do it after the final pour with Shalana with the dino s'mores dino s'mores. I didn't have one
01:02:39
Speaker
No, but I will say they've also done a collaboration with High Life, and I've yet to try that with Miller High Life. Oh, yes. Sorry, but go ahead and continue. No, I mean, but just my thing was like, yeah, that would be an awesome conversation just to kind of get the background. Yeah, I agree. I mean, honestly,
01:02:58
Speaker
It's great. We've talked about Goose Island so many times. We've talked about Bourbon County so many times that, you know, we've joked around they should be a sponsor, but I'm not. Brandon and I are big fans and they are definitely a big reason why we enjoy these craft beers, these like big beers, these big barrel aged beers that they try and do a whole lot with it and
01:03:27
Speaker
I'm gonna go on record here and say that when AB InBev purchased them, it was kind of what's gonna happen with our hometown heroes. And I will say they are one of the breweries that benefited immensely from the AB InBev Inquisition. Now business practices, I don't know, but as far as the beer goes, I have not seen a dip in quality.
Goose Island's Craft Beer Evolution
01:03:57
Speaker
I can say 312. I don't enjoy it. Maybe I'll go and revisit it. I like 312 Dry Hop. I like the other random beers they've released recently. They're doing a lot more cool stuff. I will say that. But the flagship beers, I know people are upset when Honkers Ale went away. Honkers Ale should be a beer that is still available. It is a great amber beer. Correct.
01:04:24
Speaker
I mean, I've had some other AB in bev, uh, what is it? One in California. There's a number of ball, 12 barrel, 13 barrel, something barrel, 10 barrel. I thought I was giving something amazing and I tried it. I was like, this is just kind of sub par.
01:04:40
Speaker
And I looked it up and I was like, oh, you're owned by ABM, Beth. Okay. Well, I don't know. No politics. How about that ballast point? Ballast point, yeah. I wore it on the last, I wore the hat. I mean, we'll see when the video comes out. It might be out now by this point. Ballast point is now technically a craft beer brewery again.
01:05:03
Speaker
They went from being owned by... Consolation? Yep. Consolation Brands. To being bought by a... Which owns a Corona. Yeah. And now it's owned by a Bedazzle Gene Company. What's the name of the company? No, but their name is just reminded me of... Kings and Comics. Kings and Comics. That's like the most janko sounding name. Yeah.
01:05:24
Speaker
But they are technically a craft brewery again. So Kings and Convicts, for those that don't know, is a unknown brewery in the middle of unknown nowhere, Illinois, outside of Chicago. So I could be right. It could be a bedazzling jean company. Correct. So that was kind of shocking when they, you know, it came out like, oh, Kings and Convicts. So it wasn't them that bought it. It was a group of people that used that name to buy it.
01:05:55
Speaker
There's money behind it, so hey, I'll say this I hope nothing but the best because you know even when ballast point was owned by consolation
01:06:02
Speaker
I didn't see a decline in quality other beers. No, but what I read was they dropped production significantly over the last couple of years because they couldn't meet demands. The other thing was that when they were releasing Sculpin, when Grapefruit Sculpin became a hot commodity, it blew my mind that a six-pack was almost $16. Yep.
01:06:26
Speaker
it was just a fruited IPA. There was no, and I stopped buying, I stopped buying. The only thing that I bought from them was victory at sea. The other victory at sea variants and the barrel age victory at seas. Those were the ones I liked. And when I had their Kolsch in San Diego on tap somewhere, I don't think a hotel bar, but I was like, man, that's local. So it was,
01:06:51
Speaker
That's when I fell in love with cultures. I forget the name of it, the San Francisco culture, San Diego culture, some shit like that. It wasn't even Kiel, it wasn't there like mango culture.
01:07:02
Speaker
I enjoy Ballast Point. I went there recently here in Chicago. They got their Chicago taproom. Brandon, have you ever been there? No. It was funny because... I've been to the San Diego one, though. I have not. And I will be there again at the end of the month. Yeah, you've got some beer... Oh, I just punched the mic. You have some beers you have to bring back from California. Yeah, probably. Are you gonna be there when plenty of the younger's available? I don't know. Probably not.
01:07:32
Speaker
Yeah, we'll bring back some fucking California beers regardless, because I'm sending my wife, well, Laura might go to Ireland, so I'm going to see if I can get her to a wedding in May. What? You want to go to, oh, you want to go to Ireland?
01:07:47
Speaker
No, I mean, I do, but no, but she's gonna be gone. It's Memorial Day weekend. I'm gonna have a barbecue at my house. I'm gonna brew some beer. I'm gonna make some sausage, like actually make some fucking sausage. But no, we're gonna, throughout the year, you and I will both travel at some point. So I think when we travel, let's do it. But the ballast point here in Chicago,
01:08:08
Speaker
has a phenomenal R&D souring program. I had some of my most favorite sours ever. Laura loves sour, my wife. She loves sour beers, and I'm not a huge fan, but I enjoy them. All the beers that I tried that were sour were awesome. I also had some barrel aged beers, but those,
01:08:35
Speaker
This is sour beer. We're fantastic. I've never actually had sour wench, which I think is a, I don't know, like French oak barrel aged sour beer or red wine barrel aged beer. Oh, fancy. Ballast Point does make, do make, Ballast Point does make some serious sour beers. Nice. They're very good. And I'm just getting into sour beers a little bit more now.
Conclusion and Personal Insights
01:09:02
Speaker
Because my wife likes them, so I gotta like them too.
01:09:06
Speaker
It all works out in the end. Well anyways, another rant done. Another after the final pour. These have been the most informative after the final pours we've ever done. Yeah, you know. We got into it. You know, got into the beer and the history. I'll say this, the worst part is that it's you and Kevin.
01:09:26
Speaker
And I'm not there with you guys. You don't know that yet. Until now. You may never be available again. Right now is when I'm going to appear. Kevin may never be available again. Kevin may never be available again. He wrote the theme song with the three of us. I still haven't heard of it. It'll be a part of it, don't worry. Anyways, I don't know what's happening.
01:09:45
Speaker
Thanks, everybody. This is after the final pour. This part will be edited out because it's going to be one cohesive episode with going in between. You never know. This might be the end of it. This is it. This is the last time we're going to do it. No. Oh, after. So we should do this. This is the after the after the final pour because we've done after the final pour with utopias into. Yeah.
01:10:16
Speaker
This is going to be embarrassing to listen to. That's why we edit, dude. I don't remember anything. Bye.
01:10:47
Speaker
When light gives you an empty cup