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After The Final Pour - S7E7 - Arclight Brewing - "Soursmith Mango" (feat. Joe Basilone)
108 Plays2 years ago
After a long week and weekend of many events, Tony decided to do things backwards and upload the easier episode to edit. That's right! BACK TO BACK WEEKS OF AFTER THE FINAL POUR!
This week we're joined by next week's special guest Joe Basilone, owner of Perkolator Coffee shop in Chicago. We're sipping on Arclight Brewing's "Soursmith Mango".
https://www.arclightbrewing.com/
Thanks to Kevin and Deb Goggin for the theme song.
Outro music by Fluid Minds
Recommended
Transcript
Introduction & Hosts' Banter
00:00:30
Speaker
When life gives you an empty cup
00:00:45
Speaker
Shut up and talk. Watch your cue, Tony. No, actually, Clark. Ma'am, we're back. Oh, sorry. Welcome to
Tasting Soursmith Mango
00:00:51
Speaker
After the Final Pour. I'm one of your hosts, Brandon Whittinger, brought to you by the Malting Hour. I just, yeah. No, that's fine. What's wrong with it? I wasn't there.
00:01:02
Speaker
After the final pour. I don't want to do it. Okay, Clark, Clark, you bring us in. After the final pour. That's a song you know. We're drinking sours. All five of us, Tony, take it away. Thanks, Clark, for throwing it to me. Welcome to After the Final Pour, brought to you by The Maltzing Hour. I am one of your hosts, Tony Goldsmith, joined always with Brandon Winager to my left.
00:01:27
Speaker
Clark. Fuck, it was not. Danny. Thank you, but great Clark's here too, and we're also joined with special guest, Joe Basilow. Thank you, Joe, for joining us for the shit show that we have in front of us. This is why we only focus on one beer right at the end. And Clark, what are we drinking? We're drinking Soursmith Mango from Arc Light Brewing Company in Waterfleet, Michigan.
00:01:52
Speaker
Wow, that was great information. Food or aged, American sour with mango, 9%. Oh, shit. Wow. I thought we were going on the low end. Womp, womp, womp. That's the high ABV alert from Clark. Whoops. Sorry, Joe. You chose incorrectly. I don't know. Based on what's back there, this good card. There's a couple under. How many Black Tuesdays do you have back there? I think just one.
00:02:22
Speaker
Um, well, Joe, you had mentioned on the last episode, the Oktoberfest episode that, uh, one of your go-to styles is a sour beer. So this seemed fitting. What do you think
Mango Flavor in Beer
00:02:33
Speaker
of this? Delicious. It's wonderful. Um, I'm actually not, not picking up a ton of mango though. Is that terrible? Yeah. No, I think the, maybe the sweetness that I'm getting in this is the mango, but that's it. The sour beer itself, that like,
00:02:53
Speaker
It's not like overly assertive, but aggressive, I think, is the right word to use for it. It's really good. Like, I could see myself sitting in the yard on a hot summer day, sipping on this. Oh, sorry. You've heard that before, I guess. Never. Never said it before. Dan, what are you thinking about this bear? I'm glad you asked.
00:03:20
Speaker
It's part of the job. This beer is really interesting to me. I really like this beer. It is almost got like a creamy sense to me. Like the mouth feel is like giving me a perception of creaminess. It reminds me sort of the rare barrel which is like out of California.
00:03:38
Speaker
They did a like home sweet home, which was like a peach cobbler inspired sour. I feel like I'm getting spices on this and it's like making me think of that. Like I feel like I'm getting like cinnamon and like warming spices, but it could just be like the higher ABV. I don't know. Yeah. I don't, I don't know if it's the higher ABV, but there is something else coming in other than mango. I get that creaminess. Yeah. The creaminess is totally there. Like I agree. I don't know.
00:04:05
Speaker
Does anybody get mango on the nose at all? A little bit of that? I get it. I get it in the finish. Yeah, exactly. At the very, very end, where it's all gone down and it's kind of sitting down there. Yeah, I will say that, yeah. It's coming in at the end. It's like a candied mango. It's not like a fresh mango. Right. But mango and beer, honestly, I'm usually disappointed with mango beers. Like, ooh, mango beer. That's going to be great. And I have them like, yeah, it's fine. Did you have my mango IPA that I brewed?
00:04:35
Speaker
I think I did. That was good. Yeah, thanks. But I think I'm always wanting more mango from all the mango beers. Six pounds of mango in there. But it's more the, honestly, I think with mango beers for me, I get more of the mouth, the mouth feel changes with a mango beer. It's smoother than I guess. Here's what I'll say. The tough thing about mango is that there's so many hot profiles that match
00:04:58
Speaker
mango. So you have to be very careful about how you hop your beer. If you don't do it right, the hops are going to mask it. And I think you lose the mango flavor. Like if you're using something that matches mango, like in the hop profile, if that's your like go to like, Oh yeah, we're going to accentuate the, I feel like it does the opposite. Yeah, such as the mango.
00:05:22
Speaker
The Mango always does the episode. I feel like it could have ended the episode right there. That was a great way to end it right there, guys. Such is the Mango after
Rating & Comparing Sours
00:05:27
Speaker
Brandon's description. Yeah, this is...
00:05:31
Speaker
This to me is as sour as a beer like I want to get. Like I've had some real like... Fuckers, fuckers, yeah. Yeah, like some real harsh, like almost like a stringent sour where it like burns going down. Although I will say this, I did have some of your ghost jerky Brandon before we had this. So as I'm sipping, I think I am removing the lining of my esophagus just because of the ghost pepper. Excellent. It's funny that you mentioned the ghost pepper though, because I feel like that's what this is missing.
00:05:59
Speaker
A little tasty. A little bit of heat, right? Actually, yeah, it would be nice. Didn't a ballast point like Mango Habanero Sculpin or something like that? Anyways. Oh, that's right. Well, and then Stone did their one, which was like, what was it? Anger? There was two opposite beers. Oh, like pain and punishment or something? Yeah, crime and punishment or something like that. Fuck Stone. Whoa.
00:06:36
Speaker
Actually, yeah spicy spicy mango beer would be good actually when you brought the ballast point man I remember when all those sculpins were coming out and they had realized like ooh grapefruit sculpin like shit We're gonna just jack the price up on this and it was always expensive it was but then they like then they went up and where you now ballast point
00:06:55
Speaker
Kings and convicts. Victory at sea. That's still really good. The Beryl Age victory at sea is really good when they did the different variations of it. Very good. But don't get greedy if you own a brewery. If you guys
Discovering Sour Beers
00:07:11
Speaker
had to rate this out of five fruit trees, Clark, how many fruit trees would you give this?
00:07:19
Speaker
Or did you, I'm sorry, did you have something else to say? Oh, no, no, no, I was just trying to come up with a better... Yeah, that's right, yeah. Do you have something else? What are you doing to see if something's already going... How many giga-gigas would you give this to? Makes you like better. But you have to do how many? 4.25 giga-gigas. Hey, so like, it's like a bad Popeye. Dan.
00:07:41
Speaker
I'll go four two five two. I was looking forward to four two five one No, I was trying to think about four or four two five the The sourness on it like it gets you in the cheeks on every sip like sometimes you like take like two or three sips and you get used to it But this hits you every time but it's not like it's not like taking the enamel off my teeth sour like some beer Yeah, but it's it's up there Joe
00:08:10
Speaker
I was going to go like a get, get, get, get in a half. I'm kind of like, ooh, am I being too generous again? This does for me everything that I need sours to do for me. There's nothing more disappointing than cracking a sour that's not. But to your earlier point, to your earlier point,
00:08:29
Speaker
That it's not so much that it's like it's tipped over that that level of astringency where it's just not enjoyable anymore Yeah, so to me like this is like classic just a perfect perfect salad Yeah, I'd be really just did we were looking at untapped when Clark had brought this out But there's like a whole bunch of different fruited versions of this and now I'm like interested in trying all the other ones Brandon Brandon how many? I'm doing a four and a half
00:08:57
Speaker
Yeah, I enjoyed this. This is awesome. I would drink more of this. If we had more, we don't.
00:09:04
Speaker
But I this just makes me more excited to find out the other variations that they've done on this because I would love to try this. These are looking good. Clark, we'll have to find out in October. Black raspberry, peach, red raspberry, lemon, blueberry, strawberry, strawberry, pear, strawberry, pineapple mango, Flanders red, passion fruit, apricot, strawberry kiwi. Flanders? Yeah, Flanders.
00:09:28
Speaker
That would be a lot of the Flanders red that I do want to try that to see like how Yeah, like that's gonna be like fucking strawberry rhubarb and pear Pear really good. Yeah, I would I would I would go with the four and a half pineapple mango with this
00:09:44
Speaker
Nice. I just told everybody that I looked through that, so I don't need you to read them. Yeah, I already said that.
Brewing Sour Beers
00:09:49
Speaker
Oh, thanks. Welcome to the show again. Yeah. First time I ever had a sour, I was in Las Vegas, and it was like, I don't know, 12 years ago, 12 or 15 years ago, I was staying at the Luxor, you know, a real, like, classy place. I was there for work, we were doing a trade show, and there was a pedestrian walkway that connected the Luxor to
00:10:10
Speaker
Whatever hotel had the convention set over there. Anyway, in this pedestrian walkway, there was a burger and beer bar. And they prided themselves on having like 150 beers and bottle or whatever. That was before, you know, before it was cool. Probably right around the time that it was already cool, but still, you know, a little Wild West out there.
00:10:29
Speaker
And I had never even heard of a sour before. And the waiter was like, what do you like? I don't like you guys up so much. I don't even know. And he's like, have you ever had a sour beer? And I'm like, why would I want a sour beer? Why would I want a sour beer? That's most people's reactions. You've never had a sour beer. Right. And he was like, no, you don't understand. It's a style. I'll bring you. And it was a peach sour.
00:10:49
Speaker
And it was a nice, fruity, sour. And it kind of reminds me of this because it was like, it was the most shocking thing I had ever drank. But it was so good. I went back to the burger and beer bar every single day. I was there for five days, which was, you know, in Vegas, terms three too many, right? And I was there for five days for work. A couple of lifetimes. And every day, like, I'd go back. And whether I had a burger or not, like, I was there for the peach sour. And on the last day, they were like, I'm sorry. We're all out. You know, like, pretty guys only buy this a six pack at a time. Like, come on.
00:11:19
Speaker
Like, you got me hooked. So a couple years later, I went back out there and I introduced my wife to, because I came back to Chicago and couldn't find sours anywhere. You know, it was, I don't know, 2009, 2008. It was a long time ago. And so I brought her back out there. I'm like, you got to have this beer. It's called a sour. And she was like, why would I have a sour beer? I'm like, you want this sour. This is a good sour. And so now it's like Melissa's favorite. That's her go-to style. Oh, that's awesome. Yeah. Whenever I go to the store, it's always like,
00:11:47
Speaker
I'm getting this for me and I'm going to get whatever kind of decent looking sour as I can get for my wife. My wife is the exact same way. We first got together. It was Amstelle Light and maybe, I don't know, Red Stripe. And then when we got married. Was that like 13 years ago?
00:12:05
Speaker
No, it was only 10 years ago. Oh, we first got together. You're right. You're right. Sorry. You're right. About 13 years ago. Where did you sit? Almost like today. Yeah, almost like today. But when this comes out, it's probably going to be tomorrow. Closer to my actual anniversary. Some change. Yeah, it might actually be 10 years of being married. But yeah, and then when we got married, it was champagne and cider, which, you know, because now we're married. We're drinking champagne. Come on, Laura. Get with it.
00:12:24
Speaker
And then she got over that and it's sour beers now and one of the beers that she got recently was a Sour cucumber dill beer in Wisconsin three blondes brewing and it was basically like a pickle beer and it was really really good like I was really I
00:12:44
Speaker
I
Future Brewing Projects
00:12:45
Speaker
want to get it. I want to go back up there. It's in Michigan. No, I'm just kidding. It's in Michigan. So, Clark, we need you to start doing that. Thank you. Yeah, it's funny how that works out. And there's a whole bunch of other, like, fruited sours that I really enjoy. And I've tried my hand at some sour beers, and they're a lot of... They're fun to do because it's a whole different way of brewing. And I do a kettle sour. I don't do a traditional lactose sour. I don't have time for that. I don't have time. And I don't have the patience. I don't fuck it up. You don't mind early. Is your punch on? I don't. No.
00:13:13
Speaker
No, if I had one, maybe. Wanna get me one, Dan?
00:13:19
Speaker
So it's not super difficult then to... Yeah, kettle sour is super easy. If you... The patience of it is just like giving... You want the pH balance to get to a certain level and then that's it. You sour it and you boil it and you're ready to go. And you're fruiting it. It was also a big part. I did a tart cherry sour that was like... That was good. Yeah, it was really refreshing. It cleared up really nicely. Great. Now I want to do it again.
00:13:44
Speaker
Fuck shit. It's funny, he asked the question about, like, sours, and I'm like, ooh. My head went to, like, coffee. I'm like, wait, nope, nope. Get away from that. Because Tony and I have talked about, um...
00:13:56
Speaker
two years now almost we did an Imperial Stout where we took cinnamon rolls from Fanny's that they had made. We took cinnamon rolls, we put them in the mash like full cinnamon rolls and just smashed them in there and then Tony and I the fat guys that we are ate them after the fact. They were really good. They were really good. They were still really good.
00:14:15
Speaker
And so we made our cinnamon roll stout and like we had to do some adding some additional vanilla to it which was and cinnamon which was fine but we'd have always talked about wanting to a coffee version of that and it's like we're not like a big brewer we're like obviously but like we would love to get some like percolator coffee and do like just if we're
00:14:37
Speaker
you know, blending it with cold brew or putting it in the mash. Like, I don't know, we've never done coffee before, but we would love to experiment if you'd be willing to let us experiment. Yeah, that would be a dream come true. I mean, like I, I, I'm super lucky and I, I love doing the, um, I love doing the barrel aged beer with Clint every year at lake effect, but he only ever wants my Sumatra, which is great because it's like, you know, if it ain't broke, don't fix it. You know, he knows how it works and it's like, it's perfect thing with his beer, but every year I'm like,
00:15:06
Speaker
We, you know, like, lemonade, sour. Like, can we do, like, there's so many different things we could do with percolator flavors, but from a coffee standpoint, yeah, there's, I mean, we have,
00:15:17
Speaker
You know, at any given time on our shelves, 11 to 13 different blends and single origins that we offer. And we shall talk. Many of them will lend themselves well. And you can come by and brew with us if you'd like. That would be great. That's easy. It'll be in the grass. Yeah, it'll be in the grass. And probably in the fall. And we'll grab something from the closet you saw.
00:15:37
Speaker
Well, we usually just hang out, drink, and brew. I tell you what, how about you guys come over, we'll roast a batch of coffee. Oh, dude, I love that. Yeah, we'll let it degas for a couple days, and then I'll come over to the garage. Perfect. Sounds good. Sounds like a thing. Well, no, you do the brewing first, and then the coffee's added. Yeah, yeah, yeah. And I never understood that. And I always wondered, because I was like, you know, coffee has a shelf life to it. So I would think, how does he get away with this?
00:16:05
Speaker
barrel aged beer that's been sitting here for a year with my coffee in it. And finally, I think it was last year where he was like, no, dude. During the cooking process, that's where I had that coffee. Right. And I always just assumed that it was like my coffee that was also barrel aging. And I'm like, this defies the laws. You're ruining my coffee, Clint. Yeah. So I learned something new every day. But no, that would be a pleasure, you guys. Cool. Yeah. Well, now you've given us a reason and motivated to brew it again this year since now. It's been two years since we've done it.
00:16:34
Speaker
Well, Aiden just being able to come and roast. Yeah, that'd be fun. That would be awesome. That'd be a cool experience. Oh, for sure. It's a lot of fun there. Now order one of your delicious sandwiches that I like. Joe, thanks for joining us again. This has been fun. We appreciate it. It was fun, you guys. And Dan, you all right? You're like staring out from the space. Yeah, no, I'm good. I'm tired. You got a baby. Nah. That's late. Got a couple of two-tree babies. 20 years old, having two kids. I mean, it's crazy, man. It's a rough life. Crazy. Go back to Tampa.
00:17:04
Speaker
Clark, are you still here? What a day, what a day, what a night. Yeah man, hey thanks for bringing up this beer. Oh yeah. Or bringing down, bringing. I brought it over. Down, down southwest. No, I brought it over, it was over. Brandon, I love you man, love you too bud. Thanks everybody for listening.
00:17:27
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
Closing & Social Media
00:17:47
Speaker
Untapped under Ace of Elps Chicago, on Twitter, The Ace of Elps Chicago. Clark can be found as Clarkowski on all three.
00:17:55
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.