Latest / Sips, Suds, & Smokes / He would have loved this flight

Transcript

He would have loved this flight · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds, and Smokes.
• 0:04
  > Julianna>Today is the second annual bottle share to celebrate our good friend, good old boy Caperton. That was taken from us way too soon. And, um, in celebrating that, we've been talking about a bottle share here today of the things that Caperton would drink.
• 0:21
  > Julianna>The beer that I brought today to discuss is going to be keeping memories from equilibrium.
• 0:27
  > >I have brought a beer from Beechwood, uh, Blendery. Um, it is a Belgian lambic called Careful with that aprium, Eugene.
• 0:37
  > Tim>I brought our finest regards, barley wine by pretty things.
• 0:42
  > Dave>I brought Mr. Mingo from Jester King Brewing.
• 0:46
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I brought from BlackBerry Farms their classic saison, Belgian style.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It's sips, Suds and smokes with your smokin host, the good old boys.
• 1:49
  > >Suds.
• 1:50
  > Tim>Suds. Uh, suds.
• 1:51
  > Announcer>Uh, it's time for more suds.
• 1:56
  > Julianna>Hey there. Gather round.
• 1:59
  > Julianna>Grab a bottle of something comfortable.
• 2:01
  > >Oh, there's lots of good bottles in front of us.
• 2:03
  > Julianna>Cause we're gonna have a ball today.
• 2:06
  > Julianna>Welcome to another side segment where we don't just sit around and drink beer all the time. Oh, no, sometimes we have to go to the store and get more beer. And believe me, that takes effort sometimes.
• 2:20
  > >Cut. Paste a new entry line.
• 2:22
  > Tim>Right.
• 2:24
  > Dave>You know what? If I had a, um. If I had a button that.
• 2:29
  > >Can we rate the entry line? Express?
• 2:30
  > Dave>I give it a. I give it.
• 2:31
  > >A solid two there.
• 2:32
  > Dave>That would express how I feel about you right now. You know what? I'm going to give you a one finger.
• 2:39
  > >A one finger.
• 2:40
  > Dave>There you go.
• 2:42
  > Julianna>Oh, so sweet.
• 2:45
  > Julianna>Well, I am one of your hosts, good old gal Juliana. Um, today is a special episode, and the beer that I brought today to discuss is going to be keeping memories from equilibrium. And joining me at the table today is good old boy Mike.
• 3:01
  > >Hey, this is good old boy Mike. I have brought a beer from Beechwood. Ah, Blendery. Um, it is a Belgian lambic called Careful with that aprium, Eugene.
• 3:13
  > Julianna>Good old boy Sparky. Hello.
• 3:15
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Hey. Um, I just wanted to reveal that I might be the illegitimate love child of David Kaperton. But in the meantime, yes, it was true. I can grow that beard. Um, but I brought from BlackBerry Farms. All of them.
• 3:32
  > Dave>All the farms.
• 3:32
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : All of the farms. They are classic seon, Belgian style.
• 3:39
  > Julianna>Good old boy Tim.
• 3:41
  > >Hello.
• 3:42
  > Tim>Good afternoon. I brought to share with us this good old boy timing is my special.
• 3:52
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : Hey, Tim.
• 3:53
  > >C cards.
• 3:54
  > >>> Identification Announcer: On the next episode of Sips, suds and : Thank you. For sharing yourself.
• 3:56
  > Tim>I couldn't see what she was holding up about.
• 3:59
  > Dave>I brought Good Old Boy Tim.
• 4:00
  > >You are Good Old Boy Tim.
• 4:03
  > Tim>Dave's legally court obligated to have me here. That's all reason I'm here.
• 4:09
  > Tim>Um, but I brought, uh, uh, our finest regards. Barley wine by Pretty Things. Um, and it is a 13 year old beer, so it hopefully doesn't taste like soy sauce, but we'll see.
• 4:21
  > Julianna>Good Old Boy Dave.
• 4:24
  > Dave>Hey, this is Good Old Boy Dave. And I brought Good Old Boy Dave and Good Old Boy Tim.
• 4:30
  > Dave>Uh, I brought Mr. Mingo from gesture King Brewing in Austin, Texas.
• 4:35
  > Dave>It is a 5.2% farmhouse sale with Hibiscus.
• 4:42
  > Julianna>Well, today's episode is our second annual bottle share to celebrate someone who left us way too soon. On October 4, 2022, we lost a very dear friend and member of the Sips, Suds and Smokes family.
• 4:56
  > Julianna>David Cornelius Caperton iii, AKA Good Old Boy Caperton.
• 5:02
  > Julianna>He passed away unexpectedly and we all still miss him terribly.
• 5:06
  > Dave>There are few people in the world who were more passionate about Cezanne. Um, Good Old Boy Caperton drank them and brewed them. He was never afraid to praise the ones he liked. And he definitely was not afraid to critique the ones he didn't.
• 5:21
  > >This might be a good beer, but it's not.
• 5:25
  > Dave>It could have been if you hadn't messed it up.
• 5:28
  > Julianna>Right, but. But then there's the first one. Yeah, right. But then there's that. So today we are having a bottle share to celebrate Good Old Boy Caperton and to share the beers we think he may have enjoyed. Good Old Boy Sparky, why don't you give us the suds ratings for today?
• 5:44
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Sure thing. Um, we're going to be discussing and rating these beers with these suds ratings. Plush, our signature Bel sounds. Here are Those ratings now.
• 5:55
  > Julianna>1. That sucks. Give me anything but a Bud, Dave.
• 6:03
  > Dave>I was getting there. I was pouring a beer.
• 6:07
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Number two, Was that a pouch?
• 6:13
  > Dave>See, I got that one.
• 6:14
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. Number three.
• 6:17
  > Julianna>Ah.
• 6:17
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Uh, what a relief.
• 6:22
  > Julianna>Number four, A buddy should really not make that sound.
• 6:29
  > Julianna>And number five, listen to that hang time. Give me another.
• 6:41
  > Julianna>God bless. Okay, so Good Old Boy Mike, why don't you start it off for us?
• 6:47
  > >Yeah.
• 6:47
  > >So our format today for this episode is, uh, each of us is, uh, picked a beer that is a bit of an homage moment, you know, with Gaberton. He was just such, uh, a huge fan of the style of the beers that we have selected for today. He was absolutely the saison man of the Southeast. He was stronger than all of us. He was bigger than all of us. And, uh, he was such a fan of, uh, a lot of, um, really great sour beers as well.
• 7:18
  > >Um, loved Belgian, Belgian Lamex, Fruited, uh, Belgian Lambics, um, all things infected. Um, you know, he actually worked in Austin. He loved infections and, uh, so he was around infected people all day long.
• 7:32
  > >Um, so each of us has, ah, selected a beer that is very much a beer that we would have sat down and shared with Caperton. So, um, the beer that I brought is from Beechwood Blendery. It, uh, is called Careful with that apron, Eugene. Um, so it's, uh. There's, uh, a little bit of a story behind the name of the beer. Um, a couple of people walk into the, uh, woods and are, uh, chopping at each other and somebody loses, uh, that contest and gets, uh, whacked through that. So that's where the name of this comes from.
• 8:05
  > Julianna>From one of the greatest bands ever, Pink Floyd. Floyd on the Relics album, in case you care.
• 8:12
  > >So if you did not know what an aprium is, that is okay, because a lot of you probably don't.
• 8:18
  > >It is a stone fruit. There's, uh, actually a hybrid between apricots and plums. So very similar to apricots. Um, apriums are complex. They're plum, they're plum. They're plum. They're plum. Apricot hybrids that actually show primarily apricot traits and flavors.
• 8:35
  > Tim>So is that like a pluot?
• 8:38
  > >Um, so it's in the same family. So the pluot is actually another hybrid version of plums and apricots as well. It is more plumbing that is correct. Yeah.
• 8:52
  > >So apium, uh, trees actually grow quickly and are usually compared, uh, to something that I can't read along the line I'm looking at right now. So anyway, look, you can't read now. The very key thing is what's up.
• 9:08
  > Dave>They're actually.
• 9:09
  > >They're very late harvest ripening. So these are like the last fruits that you're going to pull off of the trees, you know. So you'll get plums usually very early on. You'll get, you know, apricots kind of in the middle of the harvest, and you'll get, uh, apriums, you know, kind of late in the harvest season.
• 9:28
  > Dave>So the final fruit.
• 9:30
  > >Love beechwood. I can't begin to tell you enough fabulous, uh, things. Um, Dave and I have been, uh, to the, um, to the Long beach, uh, um, brew pub. Food's good too. Well, the food was absolutely amazing. Um, they have actually expanded quite a bit. Um, I was surprised. I knew that they had a production facility, uh, that is in a different part of town.
• 9:55
  > >And they've actually, uh, expanded to five different locations that you can actually purchase and enjoy their beers on tap as well as they have really great distribution still. So, um, two sides of, uh, there's a clean line side of beechwood, uh, and then there's the blendery. So they have a, um, you know, a lot of good creativity on, say, both sides of the coin or the wall, um, you know, to keep one one side infected and the other one pure and clean. Um, this is a Belgian lambic style. Again, that's, uh, fruited aprium. Uh, this is at 7.7 Ah percent ABV, which is kind of high for, you know, a, uh, lambic style. What you guys think of this beer?
• 10:36
  > >>> Identification Announcer: On the next episode of Sips, suds and : Freaking delicious.
• 10:38
  > Tim>Yeah, it's incredible.
• 10:40
  > Dave>Yeah. This is like. This brings me back to when I really enjoyed sour beers back in the day.
• 10:46
  > Tim>Absolutely.
• 10:47
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : I didn't know what an aprium was, but, I mean, I just assumed it was like, peach or something.
• 10:51
  > Dave>Taste both parts.
• 10:52
  > >Yeah.
• 10:53
  > >>> Identification Announcer: On the next episode of Sips, suds and : The stone fruit for days.
• 10:55
  > >Delightful.
• 10:57
  > Dave>And then the plum comes out, like, right at the. Right, the very.
• 11:02
  > Tim>Skin. Yes, absolutely.
• 11:05
  > >Yeah.
• 11:05
  > Tim>Yeah. I mean, it's the. It's like the lambic sourness that I really enjoy. There's, you know, a hint of vinegar, but nothing that, like, dominates. But you just get, like, a nice acidic note. But not overwhelming. Yeah, My teeth aren't peeling.
• 11:20
  > Dave>You know, jaw clinch.
• 11:21
  > >I don't have to brush my teeth comment there. Yeah, yeah. Uh, Cabreton would have loved this.
• 11:29
  > Julianna>Oh, my gosh. He would have. Yeah. And. And I know he would talk about, like, the stoniness of it, too. I. I just love the fact that, like, there's the barnyard. It's there. It greets you right at the beginning. You get a little bit of, like, that lactic acid, but the. The fruit is still, like, kind of riding the wave on top throughout. And it's.
• 11:49
  > Julianna>It's just so nice because apricots and plums, they're such a delicate fruit, and for them to come out like this, you know, throughout, but not overwhelming. It's gorgeous.
• 11:59
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : No, And I love stone fruit, and I think sometimes I've had stone fruit beers that are just way too acidic, and this is clearly not the case here.
• 12:09
  > >Well, the, uh, the thing that, um.
• 12:12
  > >I look, uh, at this beer, I had it, uh, when it was first released and fresh, and then this bottle that I've actually had gently cellared for the last eight or nine years, and, um, this is, ah, this is a great example. We've talked about cellaring beers on the show many, many, many, many times. Uh, this is.
• 12:32
  > >Time has been very kind to this. This is just perfectly aged just the way that it is right now. So, um, yeah, I would, uh, I would say that, uh, the folks at, uh, Beechwood, if you've not gone back and tasted your beer after eight or nine years, it is, uh, right at the tippy top of, uh, excellence.
• 12:51
  > >>> Identification Announcer: On the next episode of Sips, suds and : You're doing good.
• 12:51
  > Dave>Send more. Yeah, I need it.
• 12:53
  > >Let's rate this beer up, everybody. What do you think about this?
• 12:56
  > Julianna>As if there was a doubt. We are going to rate.
• 12:59
  > Julianna>Careful with that. Abraham Eugene a 5.
• 13:02
  > >Well, I wasn't intending to knock it out of the park, but I think that Cabreton would have proved, uh, very much of that rating for sure. And, um, you know, this is really nice, man.
• 13:13
  > Dave>Yeah, it was really nice, man.
• 13:16
  > >It does not suck. Mike, can I have some more? Yeah, that would be probably how you would go about, you know, that conversation.
• 13:24
  > Julianna>Well, we'll be back with more in just a minute.
• 13:28
  > Julianna>Welcome back, everyone. Today is our second annual bottle share to celebrate one really a good, good guy, um, that we lost too soon. His name was David Caperton, otherwise known as Good Old Boy Cap.
• 13:45
  > Julianna>And today we're doing a bottle share in homage to good Old boy Dave and drinking some of the things that he would drink. And, uh, some he would like.
• 13:56
  > >Some he would. Oh, this is hard.
• 13:58
  > Dave>Yeah, right. They're not all going to be winners.
• 14:01
  > Julianna>Somehow. I think this next beer is something.
• 14:03
  > >That knocked out of the park.
• 14:04
  > Julianna>I think he would say was very enjoyable.
• 14:07
  > Julianna>Um, Good Old Boy Sparky, what did you bring to the table today?
• 14:10
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I brought. There's. In East Tennessee, there's a series of farms, and it's like they're all. They're all called BlackBerry.
• 14:19
  > >There's Maddie's head explode.
• 14:21
  > Dave>There's like a dozen.
• 14:23
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : There's at least like 1272 farms that are all named BlackBerry. And one of the really cool things is that they've all consolidated to create one brewery. Yes.
• 14:35
  > Dave>That's called the BlackBerry Farms Brewery.
• 14:41
  > Tim>We're.
• 14:41
  > >We're harassing a mutual friend that is the brand ambassador for this or.
• 14:46
  > >>> Identification Announcer: On the next episode of Sips, suds and : We're telling a true story, Dave.
• 14:48
  > Dave>I mean, you know, there's so many.
• 14:50
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : BlackBerry Farms, and I'm so glad that they all got together to make one beer.
• 14:56
  > Dave>So, um. No. So BlackBerry Farms is located in East Tennessee and powered by, uh, Ruby Tuesdays and.
• 15:09
  > Dave>And really created some of the greatest Cezanne. I. I Think it's, like, one of the best seasons in the country. And it was always one of Caperton's favorite.
• 15:20
  > Dave>Uh, and I have to put a pin in this. Do we have any scratch going on here?
• 15:25
  > >We don't today.
• 15:26
  > >>> Identification Announcer: On the next episode of Sips, suds and : Okay, that's great. So I can. I'm safe going back to the farms.
• 15:30
  > Dave>Sparky would. Would. Would not be great with scratch beer.
• 15:34
  > >So.
• 15:34
  > Tim>So last time m. I was told I brought bottles of dirt, so y'all aren't getting any more of my scratch beer.
• 15:39
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : It's true. So. So if you look at this beer, I mean, God, what an amazing saison. And it's a shame, because I believe they've sold to another. They're probably changing the name soon. I don't know if this is going to continue, but, God, if you look at the head on this, just classic saison head.
• 15:59
  > Tim>Um, and it's from the bottle as well. Like, I know that the bottle and can used to be different in terms of, like, bottle condition, all that. I don't know if they're still.
• 16:08
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : I can speak to that either. But. But this.
• 16:10
  > Tim>I mean, like, you just pour it, and I think.
• 16:13
  > Tim>I think you poured some, and I just noticed it just overflow, like. Yes, that's exactly what's supposed to happen.
• 16:19
  > >Yes.
• 16:19
  > Tim>Oh, yeah.
• 16:20
  > Julianna>It's delightful.
• 16:21
  > >Um, yeah, we've, uh, talked about a lot of BlackBerry farm beer on many, many shows, and, um. Farms. I'm sorry.
• 16:29
  > >Yeah. In your eye again, M. Uh, Manny.
• 16:32
  > >Um, so, uh, this is, uh, by the hand of Roy Milner. Great friend. Uh, I have to say that it was really cool to be there at the moment of looking at the wide variety of recipes that, you know, Roy was considering when, uh, this beer was, uh, you know, going through a wide range of choices. Great choice of yeast.
• 16:54
  > >Um, just so classic. Even as I look back on, uh, this beer, you know, 14 years later now, um, it's actually better than Dupont.
• 17:06
  > >I can't believe I'm saying that. Um, but it is just every bit of everything that Roy was chasing to create a really great American saison. I, um, know that Caperton would have just enjoyed this every single day of the week if he had his choice. So it's just such a fabulous beer. And I, um, know that, um, I know a lot of people will still enjoy this, even through, uh, change in, uh, ownership there. But, um, I think it's, uh, really great today.
• 17:35
  > >>> Identification Announcer: On the next episode of Sips, suds and : There's one thing I also wanted to say about Caperton was, uh, he was an army guy. He, like, served his country and was in the medical profession. Um, but there's one thing about Caperton is there's really two things that he hated a lot. I think one of them we're going to get to a little bit later on. Uh, so one of them was kudzu for sure. And the second thing was, man, that guy really hated Nazis. Like nobody, nobody I've ever met.
• 18:04
  > Dave>It's weird, but yeah, yeah, that was true.
• 18:07
  > >It was really strange.
• 18:08
  > Tim>No space.
• 18:09
  > >Well, let's rate this up and uh, then we'll enjoy a kudzu, uh, report from Dave for sure.
• 18:15
  > Julianna>It's a. Yeah.
• 18:22
  > Dave>All right, so we're gonna kind of go back in time a little bit to a beer or an episode, I think it was Main beer company. Um, the episode I believe is called Peeper is my codename.
• 18:37
  > Dave>And um, this is not the first, but it is definitely one of the cooler kudzu reports that good old boy Caperton used to do.
• 18:52
  > Speaker G>All right folks, I'm back to warn a, uh, largely unsuspecting populace of the many, many threats that are posed to us by the green invasive horror that is known as kudzu. Maybe you, some of you listeners may be familiar with this bit, but um, but today we're going to talk about uh, some pretty specific stuff, so try to hang with me here. The green menace that creeps up to two feet a day, wherever it takes root. And that's, that's no joke. I mean that's legit. That's legit.
• 19:30
  > Dave>I mean that's how many I have.
• 19:32
  > Speaker G>You don't, you don't see it, but it's moving, right? Well, we already know this and we already know that it can overtake our yard, consuming our personal spaces and possibly any slow moving seniors and toddlers who may be out there loitering. But did you know? Did you know that's.
• 19:54
  > Speaker G>Yeah, exactly. I mean, toddlers, guys, come on, think of the children out of hand. But anyway, did you know that a, uh, very important facet of our daily lives is affected by our ecosystem itself?
• 20:11
  > Speaker G>I don't even kind uh, of botch that according. It can affect our ecosystems is what I'm trying to say. Kudzu can. And according to Al Gore's Interwebs, an ecosystem is a biological community of interacting organisms and their physical environment. Think of it this way. Plants feed animals, right? And if we're lucky, both plants and animals will feed us. But once this slow motion green tsunami takes root, it can form a blanket over land, trees, vegetation, making it difficult or nearly even impossible. Nearly even wow. Nearly even impossible.
• 20:54
  > Speaker G>That's deep for light to get through. And we all know photosynthesis. I don't want to get too deep. I don't want to get too deep.
• 21:01
  > >Too late.
• 21:02
  > Speaker G>Don't make me get deep.
• 21:03
  > Dave>It's pretty deep, dude.
• 21:04
  > Julianna>We're deep in it.
• 21:05
  > Speaker G>But we are.
• 21:08
  > >And we're waiting.
• 21:09
  > Speaker G>Majority of the underlying plants underneath this canopy are just going to die off because of lack of light. You following me here? You guys with me? I'm with you. Oh, thank you.
• 21:19
  > Julianna>We're in the trench.
• 21:20
  > Speaker G>Let me get an amen. Yeah. Only the hardiest plants will survive these suffocating effects of the dreaded kudzu infestation. It's sort of like nothing but poison ivy and kudzu will be left.
• 21:34
  > Speaker G>And then. Where are we?
• 21:35
  > Julianna>Where are we?
• 21:36
  > Dave>Very not in it.
• 21:37
  > Speaker G>Not in a good place. I'll tell you. It's like a biological lord of the flies out there in our. In our dang old ecosystem. And we've, you know.
• 21:46
  > Dave>Dang it.
• 21:48
  > Speaker G>You guys are laughing. It's not funny, okay?
• 21:52
  > Dave>But, yeah, wait till your bottom line.
• 21:54
  > Speaker G>Is I ain't going to let it happen on my watch, folks. So please join me and the many others by eradicating this pest wherever you may find it. Our flipping ecosystem itself may depend on your very help. So thank you.
• 22:18
  > >Oh, my goodness. That is just uh, classic. That is absolutely. Highlight of the. You know, um, I remember when I was chatting with Cabreton about we really needed, like a recurring bit, you know, uh, and I actually had more like a dozen of these in my head. And we may reinvent some of those at some other point in time, but I was talking about it with Dave as we were, uh, sitting with, you know, some beers one evening. And, uh, he was like, well, I really hate kudzu, Mike. And I go just like out of the thin blue air, you know, And I'm like, we can work with that. I can make that happen. You know, and so we.
• 23:03
  > >We decided to do it, you know, as basically like a newsreel style. And, um, you know, it just. It was like one bad idea after another. Just kind of wound up. Yeah, right.
• 23:14
  > Dave>He was kind of, wow, very cut and dry. Like he either liked something or he.
• 23:19
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Was dead to him.
• 23:20
  > >And I love the fact that he wrote, like, half of himself and the other half, uh, I wrote and I thought always. What was so funny is that he was just so deadly serious about the way he delivered it.
• 23:34
  > >But I think my all time favorite was the robot, um, one which maybe we'll play that next year. Um, but, uh, uh, another episode was where he finally, uh, decided to, um, take a non de plume name as being the Master Abater. And so, um, um, actually Juliana is wearing one of the T shirts that we created as a result of that episode, uh, that actually has Master Abater, uh, on the. On the, uh, shirt. And you be able to purchase those on a link off of our, uh, website. So, um, really great. And, uh, thanks, Dave, for, uh, bringing that today.
• 24:16
  > Dave>Yeah, man.
• 24:16
  > >Next beer.
• 24:18
  > Julianna>Good old boy Tim.
• 24:20
  > Tim>All right, well, so the beer that I brought today is a barley wine, um, from Pretty Things, that is.
• 24:28
  > Julianna>Oh, may they rest in peace.
• 24:30
  > Dave>M. They're back.
• 24:31
  > Tim>Are they done? I don't know.
• 24:33
  > Julianna>Are they back?
• 24:33
  > Dave>I thought they moved to England and they're brewing.
• 24:35
  > Julianna>I know they're not in the States.
• 24:39
  > Tim>I don't. So I don't even know. I don't even know this brewery, really. I don't know this brewery.
• 24:44
  > Julianna>They were a roller.
• 24:45
  > >Yeah. They were a gypsy brewer.
• 24:48
  > >Yeah. Stop production. Um, and, um, I remember the day because I was in New York City at the time and, uh, I was like, I was actually walking through a Whole Foods and I saw they had some pretty things, beers that were there in stock. And I was like, oh, I don't want to see that go away. Out of the cold case for sure.
• 25:11
  > Julianna>Mhm.
• 25:12
  > >Great. Barley wine.
• 25:13
  > Tim>Yeah. So, um, they were from.
• 25:15
  > Julianna>They were Somerville based, but they were.
• 25:17
  > Tim>Yeah, it says Westport, um, up in Mass. So, uh, Capers and I lived near each other, um, and shared many a beer at mostly my house, um, over the years, just kind of had the same similar beers, uh, I don't know flavors or styles that we enjoyed. And, uh, our significant others didn't really drink much beer or any beer. And so we just found solace and hanging out the house and drinking beers all the time. And so this one's kind of like a double story in that, um, I'm sure you guys remember, I don't know, it was like 2016 or something when, um, Jeff Gish, he, um, got sick and then passed away. Um, Rip.
• 26:05
  > Tim>Uh, I didn't know him personally, but he was, you know, a big member of the Nashville beer community early on.
• 26:10
  > >Another great guy.
• 26:11
  > Tim>Absolutely. You know, everyone always had great things to say about him. And to the point, um, when he got sick, they held these raffles of all of his beer cellar. And Caperton and I went in on a box with the idea. Obviously he just drank the box down. Um, and so this is one of.
• 26:28
  > Dave>The, uh, last beers that I had of Gish's box.
• 26:32
  > Tim>Really?
• 26:32
  > Dave>Yeah.
• 26:32
  > Tim>Yeah, that was a Jeff Gish beer. Caprice and I were supposed to drink together.
• 26:36
  > Dave>Thank you for bringing it, man.
• 26:38
  > Tim>Obviously never got to drink together.
• 26:40
  > Tim>Um, so, yeah, obviously. Who better share with than you guys? But, uh, it also. I was looking at other beers and there's like, you know, the safe picks and the whatever, and those are. Those are great. But I was like, well, this one could suck. You know, it's super old. Um, but that's, like, also part of the adventure, and I think it's what we enjoyed with Caberton is opening a bottle and you don't know what you're gonna get. You taste it together and you just. I mean. And some beers he liked. I didn't. And vice versa.
• 27:08
  > Tim>But, um, I remember the box. We had no idea it was going to be in it. I remember, like, you were going to get one KBS or something like that, and otherwise it's just a crapshoot. Yeah, we drank a bunch of them.
• 27:20
  > Tim>Um, and, yeah, you know, this is just one we didn't get around to doing. Um.
• 27:24
  > Dave>This is tasty.
• 27:25
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : It is.
• 27:26
  > Tim>And it held up. It doesn't suck. It really is good.
• 27:29
  > Julianna>Well, but it's a barley wine, and it's a good barley wine.
• 27:31
  > Dave>Nice caramel cola.
• 27:33
  > >Yes.
• 27:33
  > Julianna>Yeah. And Caperton and I talked a few times about Pretty Things. I was a big fan because to me, they were the precursor of Zebulon in the sense that, um, Zebulon is known for taking those old world styles and bringing them to life.
• 27:50
  > Tim>Yeah.
• 27:50
  > Julianna>And Pretty Things did that as well. They did pre prohibition beers, et cetera, et cetera. And, like, some of them were way out there. But for them being this, as I call it, a rogue brewery, I was such a big fan of theirs, and I would have to go to Kentucky back in the day to get them because they weren't distributed in Tennessee.
• 28:11
  > Julianna>So I'd go to Bowling Green all the time. And then when Caperton and I became friends, when we would go to Bowling Green and get some beer, I would always, like, hold some back and then give to him.
• 28:22
  > Julianna>But, um. Yeah, and then I remember when they were going on a sale, I drove up to Bowling Green and bought, like, six or seven, whatever was available at the time, just because I didn't want to let them go. Like, I was just such a fan of what they were doing.
• 28:37
  > Julianna>Um, and also they were calling out, like, that pay to play kind of thing that was going on in Boston, where you Know, you would have to pay for the end cap and, and they just couldn't compete with that by the fridge.
• 28:48
  > Tim>So you get your tap on.
• 28:49
  > Julianna>Yeah, right, right, right. Anyways, um, so this is very, very.
• 28:53
  > Dave>And our Finest Regards. This particular beer was always one pretty things beers.
• 29:01
  > Julianna>Yes.
• 29:02
  > Dave>Yeah, yeah, they had a lot of really cool ones. But Our Finest Regards, I think is a good name for the beer because it was.
• 29:08
  > >Well, I think, uh, the thing that strikes me about this is really showing again, um, you know, a conversation about selling beer properly and really enjoying it. Because barley wines, you know, usually when you, they're first made and you're purchasing them, they're so abrasive. I mean, it's literally like tasting sandpaper.
• 29:29
  > >You know, it's on your palate. They're just so abrasive and overtly hoppy that you almost have this conversation, as I did with Caperton, with many, many beers going, oh, my gosh, this is not good now, but this is going to be really good like 10 years from now. And barley wines really enjoy quite a bit of time to come around to this point. This is like a smoked caramel, uh, slowpoke, um, is the best way I can describe this from a flavor profile.
• 30:05
  > >Um, it just, it has like 20 layers of sugars and it's really wonderful. Thank you so much for bringing this, Tim. Um, and Caperton really would have loved the moment of just being patient, you know, to open this. And he would have said finally.
• 30:21
  > Tim>Yeah, exactly. We waited the right amount.
• 30:24
  > Dave>It took you long enough.
• 30:25
  > >Yeah, for sure.
• 30:26
  > Julianna>Yeah.
• 30:27
  > >Well, let's rate this up and, uh, move along guys. We've got some more great beer to chat about.
• 30:31
  > Julianna>I'm a fan of a five. I'm going with the five. We're going with the five.
• 30:41
  > Dave>All right, Mr. Miyagi, I brought Mr. Uh, Mingo. This is a 5.2% saison from Gesture King Brewing in, ah, Austin, Texas. And, and uh, I read up on this. Yeah, actually read. Yes, that's right. A little bit about this beer. And they wanted to make like a simple saison, which they did. But then, uh, I think it's got Columbus hops, but then they added hibiscus flowers, uh, in the boil, and then they dry hopped or dry flowered with more hibiscus at the end. So, um, Julie and I, when we saw this at the store, we were talking about how, you know, you know, Caperton was a huge home brewer and he brewed mostly Cezannes and stuff, but he had started experimenting with a lot of teas at one point during his, uh, home brewing.
• 31:37
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, he teabagged me once.
• 31:39
  > Julianna>Of course he did.
• 31:41
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 31:41
  > Dave>I don't know where to go with that. Um, I mean, I think he tea back.
• 31:45
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : No, he gave me a nice bag of teas. What do you.
• 31:49
  > Dave>No, that's what I meant too. Yeah, yeah, yeah, dude. Yeah, that's totally it. Okay, uh, we should probably go to break right now. No, I'm just kidding. Okay. But anyways, because Caberton brewed with tea, uh, we thought this would be a nice, uh, beer to bring to the show, uh, today and try and. So, um. Yeah. Wow, Sparky, you really kind of jack me all up there.
• 32:18
  > Tim>It's a great beer. The hibiscus flavor does come through.
• 32:21
  > Julianna>Well, we'll talk more about more in just a minute.
• 32:23
  > Tim>Tea bag.
• 32:26
  > Julianna>Welcome back, everyone. Today is the second annual bottle share to celebrate our good friend, good old boy Caperton, that was taken from us way too soon. And, um, in celebrating that, we've been talking about a bottle share here today of the things that Caperton would drink and his reactions at times of how he would feel about it. So right before the break, good old boy Dave started talking about the beer that he brought to Mr.
• 32:54
  > Julianna>Mingo from.
• 32:55
  > Dave>Just a saison with hibiscus.
• 32:58
  > >What do you guys think of something very Caperton, which is. I don't know about this hibiscus, guys. So, um, you know, I think he, uh.
• 33:07
  > >It's always, you know, a very delicate thing when you kind of step down this path of kind of, um, trying to compete with floral components. Um, you know, in a beer, sometimes it really works exceptionally well. I. You know, to me, there's this bitterness and then there's the flour. They're kind of like right there that are the core part of, you know, the flavor of this beer. And I, uh, keep on going back and forth, going. You know, they're in balance and in check, and then they're a bit off.
• 33:35
  > >And I don't know, it seems like every other sip I'm kind of drawing into a different conclusion. It just. I don't know, there's something missing. I can't quite put my finger on it. There needs to be a base sugar component that's needs to kind of hang on to both those things and kind of grab a hold of them and go, yeah, you know, you're bitter and you're floral, but I'm sweet. I need to stay in the middle. And that's kind of missing from this taste profile.
• 33:59
  > Dave>I think you're that sweet component in the middle.
• 34:02
  > Julianna>Like, I don't know. I'm a fan of this. I like the hibiscus. I like the tea.
• 34:07
  > Julianna>Ness of it.
• 34:09
  > Julianna>Um, and this is. This is something that I could see. Caberton Brewing is something like this.
• 34:16
  > >Yeah, this feels like batch 8 of 40.
• 34:20
  > Tim>I see what. I see what Mike's saying about, like, the sugar kind of help carry both and sort of wed them together. Um, I would say add. Yeah.
• 34:32
  > Tim>Although, I mean, that wouldn't.
• 34:33
  > >I think you would just dry it out.
• 34:35
  > Tim>Dry it out more. But I do like it. I think it depends where you approach it from. Like, I'm with Juliana in terms of, like, hibiscus tea and things like that. And you do get that, like, slight astringency, you know, maybe depending on how long you steep it or something like.
• 34:50
  > Julianna>That kind of thing going on.
• 34:52
  > Tim>And it can blend with the hops if you're a fan of that. Sort of. But if you're not, it can clash. Um, but I do enjoy this. Um, but maybe just because I think he would enjoy it. And so I'll say I like it, too, but fair. I think it has a little tartness.
• 35:10
  > Julianna>Okay. Um. Well, the majority says that we're going to call Mr.
• 35:16
  > Julianna>Mingo A3.
• 35:19
  > Dave>The majority being Mike.
• 35:21
  > Julianna>You know, there's.
• 35:22
  > Dave>That.
• 35:23
  > >You could be right, Mike, but you're not. That's what Caberton would say.
• 35:27
  > Tim>Yeah, yeah, that's what he'd say.
• 35:29
  > Julianna>So.
• 35:29
  > Tim>And if you don't like it, pass it over here.
• 35:31
  > >I'll have more.
• 35:32
  > Tim>Throw me a freaking bone here.
• 35:34
  > >Yeah, that's. Yeah.
• 35:37
  > Julianna>So the beer that I brought today is called Keeping Memories from Equilibrium Brewery. And, I mean, does anybody have it? The name is appropriate.
• 35:49
  > Dave>Oh, the new Reverend Mark. See?
• 35:51
  > Tim>Oh, uh, wow.
• 35:53
  > Julianna>The. The name in itself, you know, drew me in, but also the fact that Equilibrium is in the Hudson Valley and Caperton, and I had many discussions about that little beer culture area and. And just how they were exploding between them and Hudson Valley. And then, um, Plan B and Poughkeepsie and, like, you know, just Plan B and Suarez. Yeah, like. Like that region.
• 36:23
  > Julianna>Yeah, yeah, exactly. So this is Equilibrium's first Solera beer, which uses fractional blending to generate an ale with a unique distribution of aged components. And I thought that was.
• 36:41
  > >I honestly don't think that I've ever had a Solera, uh, based saison, like, ever.
• 36:50
  > Julianna>Okay.
• 36:50
  > >That's really unusual.
• 36:52
  > Julianna>Well, there's. There's that.
• 36:56
  > >So if you. Uh.
• 36:57
  > Tim>But it's like a. Is it a sour saison?
• 37:00
  > Julianna>It's a Farmer sale.
• 37:01
  > >Yeah. So, uh, if you don't understand the unique difference, ah, from a production standpoint, is that, um. So solar beers, m.
• 37:12
  > >What they're doing is there are borrowing from Peter to PayPal, basically. So they, um, you're moving beers, uh, along. And it's a little bit like a backset that you would do constantly if you were, um, working with beer, where you're constantly pulling things off and keeping the same yeast in line. Here what you're doing is you're actually working with beers at different point in time. So you have things that have been aged for a certain period of time that are blended with something that's much younger and then blended with some, uh, something even younger than that.
• 37:49
  > Dave>So it's like lambic.
• 37:51
  > >It is a little bit like, uh, lambics that are blended between one, two and three years that are in gouzes.
• 37:59
  > Tim>Yeah. I mean, it's a little different than traditional blending. You would select barrels or you taste all these barrels.
• 38:06
  > >Define post fermentation. Yeah.
• 38:09
  > Tim>Define profiles. And then depending on what you're trying to achieve, use those to create constantly.
• 38:14
  > Dave>With a solar, you're constantly blended out of the barrel and adding new stuff into the barrel.
• 38:20
  > >Yeah.
• 38:21
  > Dave>And you're. You're never going to taste exactly the same.
• 38:24
  > >That's the big difference between, uh, Solera and blending is these are actually done in the middle of the fermentation cycle itself. Yeah.
• 38:33
  > Tim>Yeah. Like, if you have one, you know, a lot of people, when they did American sours and stuff, you'd have one culture that was your house culture that, you know, like wicked weed.
• 38:42
  > Tim>You could taste that anywhere and know what it was.
• 38:44
  > Dave>Yeah.
• 38:44
  > Tim>And so when it's all in the same vat, you pull a certain amount off, bottle it, whatever, and then add that fresh wort in. Or, uh, fresh, usually probably fermented beer.
• 38:55
  > Tim>And then it sours in that same culture versus, like, I mean, you can do the same thing in separate barrels, but it's. It's just a different, different tool.
• 39:05
  > >Well, the first word that came into my mind is squeaky clean lemon.
• 39:10
  > Dave>That's like some words, dude.
• 39:12
  > >Really?
• 39:13
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 39:14
  > Julianna>And there's also lime, too. So it's like, for me, this is a bit of a citrus to me. It's neat because it's like lemon up front and then it's lime towards the end.
• 39:24
  > Tim>And that's why I was asking about like a. Some sort of culture. Like, you know, there's. There's a good bit of acid and maybe not sourness but tartness to it. Um, More than like that phenolic or bubblegum or whatever.
• 39:36
  > >Aerate.
• 39:36
  > Tim>It can go toward.
• 39:37
  > >I think the one thing that Caperton would have said in all of us is, hmm, I never had this before.
• 39:42
  > Julianna>Right.
• 39:43
  > Dave>Yep.
• 39:45
  > >Is, uh. This is very unique and very different. And both in the production, uh, process itself as well as the outcome.
• 39:53
  > >I mean, this is just, uh. This is super solid. I really love it.
• 39:57
  > Tim>I think it's just incredible.
• 39:58
  > Dave>Just enough, like, it's just sour enough.
• 40:01
  > Tim>Yep.
• 40:01
  > Dave>It's just tart. It just stays on like it's. And it gets right up to that point on all the notes.
• 40:08
  > Julianna>And then. And of note, this is a collab with Keeping Together in Chicago, so just kind of neat.
• 40:15
  > Julianna>What's that?
• 40:15
  > Tim>The date or anything?
• 40:16
  > Julianna>Um, it does not say the date of when it was.
• 40:22
  > >This is something I would want to have was something that's super.
• 40:25
  > Julianna>January 21st.
• 40:26
  > Tim>Wow.
• 40:27
  > >Chocolate Grenache, a, uh, Brie, you know, cheese. Something that's very kind of fatty on the, um. On the palate. This would just. This would be the perfect pairing.
• 40:40
  > >>> Identification Announcer: On the next episode of Sips, suds and : I'm told that I'm pretty fatty on the palate.
• 40:43
  > Dave>Some pork belly.
• 40:45
  > Julianna>Of course.
• 40:46
  > >You. We'll write you a hall pass. Yeah.
• 40:48
  > Julianna>Yeah.
• 40:49
  > >So a really great beer, though, for sure.
• 40:52
  > Dave>Yeah, all the way.
• 40:53
  > Tim>I love this.
• 40:53
  > Julianna>Glad you guys like it. We're going to rate it 85. Keeping memories from Equilibrium.
• 41:02
  > Julianna>Okay, so we got time for, um, a couple of others. And, you know, we had story and we had some extras lying around.
• 41:11
  > Julianna>So, um, these next two beers that we're going to talk about are from Fontiflora, um, which is a great brewery that we are all very North Carolina. Yes.
• 41:24
  > Julianna>Um, the Whirlpool Farm. The Ripper Wheel, sorry, Farm, is in Nebo, um, North Carolina.
• 41:32
  > Julianna>And then there's Morganton, North Carolina, which is the. Yeah, the main. The mothership, as I call it.
• 41:38
  > Julianna>Um, anyways, the first beer that we're going to talk about is High Like a Dove, Um, which is another one that Tim brought. And this is an Appalachian Wild Ale fermented with local blueberries and conditioned on vanilla and nutmeg.
• 41:51
  > Dave>And because 0.4% good old boy Caperton and good old boy Tim were often High Like a Dove.
• 41:58
  > Tim>That's because we're pacifists. We, uh, we love peace.
• 42:02
  > Julianna>Yeah.
• 42:02
  > Tim>Yeah, I was in the store.
• 42:04
  > >Piece of that.
• 42:04
  > Julianna>This is like so. Yeah.
• 42:06
  > Tim>Of a piece of that joint.
• 42:08
  > Julianna>Yeah.
• 42:08
  > Tim>Uh, we loved fauna flora. You know, they did a lot of sours. They.
• 42:13
  > Tim>They go outside the box. They do a lot of local Things, they just do a lot of things that sort of were what drew us into craft beer in the first place. Um, and so I saw this in the store, and then also it says, hi, like a dove. And, you know, Sparky allude to the army portion. And outside of, you know, wanting to do terrible, violent things to Nazis, he was, you know, Dave Kiverton was a tall giant.
• 42:37
  > Dave>He was a man of peace.
• 42:38
  > Tim>Pacifist.
• 42:39
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 42:39
  > >Nazi, Christian.
• 42:40
  > Tim>Maybe not a pacifist, but loving and gentle like a dove. A giant dove.
• 42:45
  > Dave>So giant bearded biker looking dove.
• 42:48
  > Tim>I don't know. I didn't see the vanilla nutmeg. So I'll see if I actually like this beer, but I'll say I actually.
• 42:53
  > Dave>I think the vanilla adds a nice soft undertone to it.
• 42:58
  > Tim>I can appreciate them trying new things.
• 42:59
  > >And so it's a berry explosion, uh, but it has elements where it's been tempered and kind of soft, you know, on it. So, I mean, we've had, you know, so many, um, other things that are in this style that are very, you know, acid forward and very attacking and just kind of overwhelm your palate. This has just really good balance, you know, between, you know, everything that's kind of going on. And it really is, um, the component of a little bit of sugar. This is kind of coming around.
• 43:28
  > Dave>This is where somebody would have jammed a whole buttload of lactose into it and so. And kind of effed it up.
• 43:33
  > >Blueberries tend to do that, kind of reign things in because they have enough sugar to kind of, you know, compete with. And even after it's been destroyed by, you know, most of, uh, the lacto that you would place on this, there's enough residual sugar to hang around to kind of, you know, balance it all out. So I really, uh, I love this. This is a, uh, great example of excellent timing more than anything. Um, if you had had this, you know, three years earlier or even two years later from now, I think you would have been missing, you know, the moment of great balance.
• 44:05
  > Dave>What are you thinking about it, Sparky?
• 44:07
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I, you know, I'm always a big fan of blueberries.
• 44:11
  > Dave>I feel like. Yeah, I mean, this.
• 44:14
  > Dave>It's really nice, fruity, balanced. I. I think I'd want to drink one of these before I beat up some Nazis. After, like, putting my pacifism aside.
• 44:24
  > Dave>How about you, jb?
• 44:25
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : First. Second.
• 44:26
  > Julianna>I. I think it's great. Um, what I like about it is that the vanilla isn't overpowering.
• 44:31
  > Julianna>You're getting this nice, um, slightly acidic blueberry and the Nutmeg at the end is just like, perfect.
• 44:41
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I didn't get the nutmeg at all. I mean, I got the blueberries, vanilla.
• 44:45
  > Julianna>But I got some nutmeg. Yeah, I got some nutmeg.
• 44:48
  > Dave>It reminds me of like a blueberry pie or a tart or something.
• 44:52
  > >It's got more allspice for me, but, you know. Oh, it's a. Ah, there are some just general baking spices, I think, on the back end of this that are there. Yeah, for sure.
• 45:04
  > Tim>It's an Appalachian wild ale. Um, and aside from saisons, American Wild ale is what capers and I would always drink.
• 45:11
  > Julianna>Yeah. Well, we are going to rate high like a dove. A four.
• 45:17
  > Julianna>Uh, now, last but certainly.
• 45:24
  > >Oh, wait, can we tell the host hotel story? I got.
• 45:27
  > Dave>We're going to. So while we pour this beer, we'll tell the story. So.
• 45:30
  > >Yes, tell them. Tell us what happened, buddy. Yeah, you went to a font of festival and.
• 45:36
  > Tim>Yeah, so Fanta Flora, they were having this festival. They state of state of origin. And so what it was is that the. At least one of the beers that you brought was. What it was was that, um, you had to have at least one beer that you brought as the brewery that included, I guess, one ingredient from the state where you're from, your state of origin.
• 45:59
  > Tim>And so back then, that was. It was a lot harder. Um, you know, now we have a little more regional malt houses and things like that.
• 46:06
  > >Put that much BS into a bottle.
• 46:08
  > Tim>Yeah. I mean, mostly it was fruit.
• 46:10
  > Dave>Yeah.
• 46:11
  > Tim>But they got some really cool places that we'd never heard of. Some Arizona wilderness. Plan B.
• 46:16
  > Dave>People brought, you know, stuff with corn from their state or honey, like plan B and kind of thing.
• 46:22
  > Tim>Yeah. Heirloom rice that was, you know, from South Carolina.
• 46:25
  > Tim>Yeah, it was really neat way to just showcase local agriculture. But I mean, this was, I don't know, 20, 18 or 17 or something.
• 46:34
  > Julianna>I think 17.
• 46:35
  > Tim>You know, fauna flora was ahead and fauna flora put on this festival is what we're doing. They were ahead of their time.
• 46:41
  > Julianna>Yeah. Um, and we were really looking forward to this.
• 46:43
  > Julianna>So you came out there, you drove. Uh, did you drive out early or you were hanging out with your family?
• 46:50
  > Tim>I think we all drove together. But my. I met up with my brother there.
• 46:53
  > Julianna>That's what it was.
• 46:53
  > Tim>My younger brother and his girlfriend.
• 46:55
  > Julianna>Okay, gotcha. Uh, and so Caperton was gonna stay with us.
• 47:01
  > Dave>They were both.
• 47:01
  > >We were all.
• 47:02
  > Dave>We were all gonna crash a couple, roll out beds.
• 47:06
  > Tim>Morganton, North Carolina, there's two hotels. Maybe just this one day.
• 47:10
  > Dave>And we Booked it early.
• 47:12
  > Tim>And there's a whole beer festival, so.
• 47:13
  > Julianna>Right.
• 47:14
  > Tim>Everything's sold out. And we booked early.
• 47:16
  > Julianna>Yeah. And we booked this super early. And we asked for two roll out beds. Right.
• 47:21
  > Julianna>And at the time, it was confirmed in my, um, in the itinerary that we asked for two roll out beds.
• 47:29
  > Dave>Let me just say I was the one who. I grabbed a rolling cart and I came in last from the van.
• 47:38
  > Tim>This is before the festival.
• 47:40
  > >Yeah, right.
• 47:43
  > Tim>This is not some.
• 47:44
  > Dave>We got there early. As I, uh, walk into the lobby, I hear Caperton say, no, you're an asshole.
• 47:49
  > >Yeah, environmental butt.
• 47:51
  > Tim>I mean, I didn't realize you were late. Julie, correct me if I'm wrong. Basically the person front of us, the owner person running this hotel, was giving her the business about something. He was being kind of an a hole.
• 48:04
  > Julianna>He was being a jerk. Right. And he was saying, there's no way you could have asked for this. And I'm showing him on my phone.
• 48:10
  > Tim>Well, I think even before that he was being an a hole to a customer beforehand.
• 48:15
  > Julianna>Yeah.
• 48:15
  > Tim>I don't like this guy and I'm not gonna put up with his bs. And so then they're telling him escalated.
• 48:20
  > Julianna>Yeah.
• 48:21
  > Tim>And he escalated that situation from a 3 to a 10 in about 30 seconds.
• 48:26
  > Dave>Long story short, we had to find.
• 48:28
  > Julianna>Out kicked out of the hotel.
• 48:30
  > Dave>So Julian Caperton and I stayed in a hotel about a half hour away.
• 48:35
  > Tim>And I slept on the floor of my brother's hotel room, which was the Terribly uncomfortable.
• 48:40
  > Julianna>Yeah.
• 48:41
  > >Hey, look online for our, uh, rating of this last beer.
• 48:44
  > >Okay.
• 48:44
  > Julianna>Okay.
• 48:45
  > Julianna>But anyways, the beer that we were going to talk about is the Fondaflora brine Oyster Saison, which is something that we talked about at.
• 48:52
  > Tim>We've all drank with caper.
• 48:53
  > Julianna>Yes, we have.
• 48:54
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : And it has, uh, unspecified other sea creatures.
• 48:57
  > Tim>The label warns that it might have unspecified other sea creatures in it.
• 49:02
  > Julianna>2017, who knows?
• 49:04
  > >Okay, feel the pirate duck. And coming on.
• 49:06
  > Julianna>Good old boy Mike. Thank you so much for.
• 49:08
  > >Hey, thanks for enjoying this, uh, excellent episode of Sip Suds and Smokes. I'll ask you to keep on sipping.
• 49:15
  > Julianna>Good old boy Sparky. Thanks for being here.
• 49:17
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, man, I just. It'd be great to have one last big old Caperton hug because he was one and a half times bigger than me.
• 49:24
  > Julianna>Yes, good old boy Sparky. Thanks for being here.
• 49:27
  > Dave>Or thanks for Tim.
• 49:29
  > Julianna>Oh my God.
• 49:30
  > >For good. That's good old boy Tim. We'll wear name tags next.
• 49:36
  > Tim>Yeah, well, it's great hanging out. Always great drinking good beer with good people.
• 49:42
  > Dave>It was double good having Sparky here.
• 49:44
  > Julianna>Fine. Good old boy Dave. Say goodbye.
• 49:46
  > >Bye.
• 49:46
  > Julianna>This is good old cow Juliana. Keep on chuggling. Catch you next time.
• 49:50
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 49:59
  > Tim>Give it a little tappy.
• 50:01
  > Tim>>> Identification Announcer: On the next episode of Sips, suds and : Tap, tap, tap a roo.
• 50:02
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast. Sip, Suds and Smokes. We love your feedback and you can reach us at infoipsuds and smokes.com our tasting notes flow out on Twitter and Instagram with our handleipsudsandsmokes and our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions and millions of other fans on those social media platforms. Do us a favor, take the time to rate this episode. If you're listening to us online, that's a big help to us and we get to see your feedback as well. Come back, join us for another episode and keep on sipping.
• 50:54
  > Announcer>Uh, this has been a one tan hand production of Sip, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement Studios.
• 51:11
  > Announcer>Your host, the good old boys will see y'all next time.