Latest / Bards and Barrels / S2 Bonus: The Opening Crack - Pickle Time

Transcript

S2 Bonus: The Opening Crack - Pickle Time · Bards and Barrels

0:20
SPEAKER_02: Oh, it's time for the opening crack, the sideshow to the DD show we normally do where we taste and rank some beer.
0:28
SPEAKER_02: Hey! How are we doing, fellas?
0:30
SPEAKER_02: It's another night, another beer.
0:32
SPEAKER_01: We're doing swell tonight.
0:33
SPEAKER_03: This is gonna be a fun one.
0:36
SPEAKER_03: I'm so excited for this.
0:38
SPEAKER_03: So tonight we have from Zipline Brewing Company Pickle Time.
0:45
SPEAKER_03: Heyo! As you could possibly guess, this is an American lager with a touch of you got it, pickle juice.
0:54
SPEAKER_01: I feel like this is a punishment for me bringing my uh pistachio beer last time.
1:01
SPEAKER_01: You're like, you know what?
1:02
SPEAKER_01: Take this pickle.
1:03
SPEAKER_02: Yes.
1:03
SPEAKER_02: Oh, wait, you don't, it's not like you don't like pickles.
1:06
SPEAKER_02: Alright, fair.
1:06
SPEAKER_02: So I think punishment is a little harsh.
1:08
SPEAKER_02: Alright, alright, alright.
1:09
SPEAKER_02: Is it the antithesis of your pistachio beer?
1:11
SPEAKER_02: Yes.
1:13
SPEAKER_02: Yes.
1:14
SPEAKER_03: I was like, how far off can we go?
1:16
SPEAKER_03: Uh so this description that they provide for this one is this classic American lager with a touch of pickle juice will make any time of the day pickle time.
1:25
unknown: Pickle time.
1:26
SPEAKER_02: Uh so what do you think?
1:28
SPEAKER_02: I really like it.
1:29
SPEAKER_02: Like, like, first thing I get is like on your nose when you take out just a big whiff of this beer is like totally garlic pickles.
1:36
SPEAKER_03: If you want to imagine what this smells like, go to your refrigerator, open a can of pickles, and take a whiff, take a big whiff.
1:43
SPEAKER_03: That's what it smells like.
1:44
SPEAKER_03: It smells like pickles.
1:46
SPEAKER_02: You know, the more I think about it though, like with would some people be put off like because it is very garlic forward.
1:52
SPEAKER_02: Like, would somebody be put off by that potentially?
1:56
SPEAKER_01: I'm not.
1:57
SPEAKER_01: I also smell like beer.
1:59
SPEAKER_01: Why it smells like beer, not just like pickles, which doesn't bother me, but I don't think the pickles smells that strong.
2:06
SPEAKER_02: I think my sniffer's off a couple levels from yours because I don't smell beer.
2:10
SPEAKER_02: Really?
2:11
SPEAKER_02: Oh man.
2:12
SPEAKER_03: Yeah.
2:13
SPEAKER_03: If I don't hang on, bring that up or I'll sniff in our cups here.
2:16
SPEAKER_03: Hang on, let me know.
2:17
SPEAKER_03: Hold on a second.
2:18
SPEAKER_03: Let me crawl in my mug.
2:20
SPEAKER_03: This is now an ASMR podcast.
2:24
SPEAKER_01: So I definitely think when they said a hint or what is it, a touch of pickle juice, I would agree with that.
2:30
SPEAKER_01: It's not like a super strong briny-esque flavor necessarily, but you do get some of that pickle juice flavor.
2:36
SPEAKER_02: So I I would say we we've all had a lot of beers.
2:39
SPEAKER_02: I don't know how they made this, but my guess would be that they're not brewing with pickles here.
2:45
SPEAKER_02: Agreed.
2:46
SPEAKER_02: Because you said they add a touch of pickle juice, and I think that is 100% accurate because you do get some saltiness in there.
2:53
SPEAKER_02: Which when I grew up, I don't know about you guys, but when you go to like the country bar, Brett might know what I'm talking about.
2:59
SPEAKER_02: You would two things would happen.
3:00
SPEAKER_02: When you got a big old frosty, you put salt on the table so it didn't stick to your napkin, and then you did a dash of salt in it for whatever reason, and I still do that for whatever reason.
3:10
SPEAKER_02: I don't know why.
3:11
SPEAKER_02: I don't know if that yeah, that's even a thing.
3:13
SPEAKER_01: I mean, I definitely salted the napkin, but I never got it.
3:16
SPEAKER_01: Yeah, you lost me after that for a few years.
3:18
SPEAKER_02: Based on the looks I'm getting, that is not a thing.
3:20
SPEAKER_02: But I but I will still like if I get a frosty, I will like sprinkle a little salt on top, and then you like watch it comes down and it like releases some of it.
3:27
SPEAKER_01: So much.
3:27
SPEAKER_01: I just went and got a beer on Saturday and got a frosty, and there was no salt on the counter, and I didn't know what to do.
3:32
SPEAKER_01: Like, I'm like, uh I can't set this on the napkin.
3:35
SPEAKER_01: Like I can't.
3:36
SPEAKER_01: So I just said on the side.
3:38
SPEAKER_01: I didn't have a choice.
3:41
SPEAKER_03: Uh so Ross, run down the taste profile.
3:44
SPEAKER_03: What do you think of this one?
3:45
SPEAKER_02: Well, let's see.
3:47
SPEAKER_02: Malt?
3:48
SPEAKER_02: None.
3:48
SPEAKER_02: Um, hops?
3:50
SPEAKER_02: None.
3:50
SPEAKER_02: None.
3:51
SPEAKER_02: Uh yeast?
3:53
SPEAKER_02: Not much.
3:54
SPEAKER_02: Not any.
3:54
SPEAKER_02: Uh, but Dylan Salt?
3:57
SPEAKER_02: Nailed it.
3:58
SPEAKER_02: Who's Dylan Salt?
4:00
SPEAKER_02: You don't know Dylan Salt?
4:01
SPEAKER_02: I don't.
4:02
SPEAKER_02: Oh.
4:04
SPEAKER_02: What to do with that?
4:05
SPEAKER_02: Man, Phil has also lost.
4:07
SPEAKER_02: He really is not enjoying himself today for whatever reason.
4:11
SPEAKER_03: Oh, Dylan's pistachio.
4:13
SPEAKER_03: The pistachio payback is real.
4:15
SPEAKER_03: I'm so sorry.
4:17
SPEAKER_01: I would drink it again.
4:18
SPEAKER_01: He's salty.
4:20
SPEAKER_02: Let me see what you did there.
4:21
SPEAKER_02: We pick pickled him up a little bit.
4:23
SPEAKER_03: Uh, but I okay, on the can, it says crisp, zesty, and refreshing.
4:28
SPEAKER_03: And I think that's a pretty good description of what this one is.
4:31
SPEAKER_03: Yeah, I would agree with that.
4:32
SPEAKER_01: It's it's light, it's easy to drink, it is refreshing.
4:34
SPEAKER_01: Like on a hot day, this would hit the spot for me.
4:36
SPEAKER_03: Oh, yeah.
4:37
SPEAKER_03: If it's like a hundred degrees out, or whatever fake number that is in Celsius.
4:42
unknown: Wow.
4:43
SPEAKER_00: Sorry to any of our listeners that use the metric system.
4:46
SPEAKER_02: The last two weeks, geez, the last two weeks it's been Iowa.
4:50
SPEAKER_02: Now, shot shot at the metric system.
4:52
SPEAKER_02: I mean, we all should switch to it, but trying to start with the same thing.
4:56
SPEAKER_02: Doesn't mean I'm trying to save himself here.
4:59
SPEAKER_02: Jeez.
4:59
SPEAKER_02: No, I I would agree.
5:00
SPEAKER_02: I I think it it definitely hits all those all those notes.
5:04
SPEAKER_02: I think after the month of August, probably not a beer I'm gonna have too much.
5:08
SPEAKER_02: I would probably transition to something heavier just for the winter, but summertime beer, like when it's a hundred degrees out, this this would be good.
5:16
SPEAKER_02: Oh, yeah.
5:16
SPEAKER_02: I would enjoy that.
5:17
SPEAKER_01: It's really clean.
5:18
SPEAKER_01: Yeah, for sure.
5:19
SPEAKER_03: Okay, so then what pub in Fey Rune are you going to to pick up one of these?
5:24
SPEAKER_02: Okay, so I just want to know that the last two times we did this, I was catching a lot of flack because my bars have been in Baldur's Gate.
5:32
SPEAKER_02: Okay, sue me.
5:33
SPEAKER_02: So guess what?
5:33
SPEAKER_02: We're going to Waterdeep.
5:34
SPEAKER_02: Oh! Still on the docks.
5:36
SPEAKER_02: We're not moving off the docks.
5:37
SPEAKER_02: But you would find this beer uh in the cucumpuke, uh, which is one third uh what do you call a place where they make pickles?
5:45
SPEAKER_02: A pick picklery?
5:47
SPEAKER_02: A can a cannery.
5:49
SPEAKER_02: Let's go to cannery.
5:49
SPEAKER_02: But I like pickery.
5:50
SPEAKER_02: Um it's a third brewery, and it's a third um uh Gandhian deli.
5:58
SPEAKER_02: That's why they're making pickles.
5:59
SPEAKER_02: What is that?
6:00
SPEAKER_02: It's like the followers of Gond.
6:02
SPEAKER_02: They have delies all over.
6:03
SPEAKER_02: Oh, okay.
6:04
SPEAKER_02: Make good sandwiches.
6:05
SPEAKER_01: I don't trust those pickles.
6:08
SPEAKER_02: No, not at all.
6:09
SPEAKER_02: Uh, but this this particular beer um would be called uh the Gherkin Guzzle Ale.
6:15
SPEAKER_03: Oh.
6:16
SPEAKER_03: So we're leveling up now, naming beers, huh?
6:20
SPEAKER_01: Oh boy.
6:21
SPEAKER_01: I think you started that.
6:23
SPEAKER_03: Oh, yeah, I did.
6:24
SPEAKER_01: Yeah.
6:26
SPEAKER_02: Leveling up.
6:26
SPEAKER_02: He's already there.
6:28
SPEAKER_01: All right, Phil, what you got?
6:30
SPEAKER_01: Uh well, I tried to not pick a major metropolis for this one.
6:33
SPEAKER_01: I don't think I did for the last one either.
6:35
SPEAKER_01: But this baby's coming at you at Tribor, so you can, you know, try to work it into your Lost Minds campaign if you feel like it.
6:41
SPEAKER_01: Uh, and since I love Ross's word picklery, uh, you're gonna find this at Petey's Picklery in Tribor.
6:48
SPEAKER_01: Uh, and I'm gonna name it the uh pinch of pickle.
6:53
SPEAKER_01: Because it's just a splash of pickle juice.
6:58
SPEAKER_02: You just gotta be careful how you say that.
6:59
SPEAKER_01: Petey will serve you one right up.
7:01
SPEAKER_02: Petey will pinch my pickle.
7:02
SPEAKER_02: Hold on one second.
7:03
SPEAKER_02: Oh no.
7:04
SPEAKER_01: Let me go get that for the back for you.
7:07
SPEAKER_03: Oh my god.
7:09
SPEAKER_02: Oh man.
7:11
SPEAKER_02: Let's just keep it so I don't have to put the tag on this.
7:14
SPEAKER_03: Sorry.
7:15
SPEAKER_03: I don't even know where to follow that one.
7:16
SPEAKER_03: Um, but I'm going to the fields outside of Cormir.
7:21
SPEAKER_03: Uh, to the brine house.
7:23
SPEAKER_03: So it is a uh a little.
7:26
SPEAKER_03: I mean, they're always kind of a hole in the wall bar if you're getting something like this.
7:30
SPEAKER_03: Uh that is mostly like canning a whole bunch of stuff on the side and then just randomly occasionally ferment some stuff by accident.
7:39
SPEAKER_01: Did they just leave their pickle juice out so long that it accidentally ferments into this beer?
7:44
SPEAKER_03: Yes.
7:44
SPEAKER_03: And they uh when you walk inside, it only smells like vinegar.
7:48
SPEAKER_01: Ooh.
7:49
SPEAKER_01: I didn't smell that, but now I feel like I should be.
7:53
SPEAKER_01: You haven't made enough pickles.
7:55
SPEAKER_01: I'm in this beer.
7:56
SPEAKER_01: No.
7:58
SPEAKER_01: This beer does not taste like vinegar.
8:00
SPEAKER_01: Just say it.
8:00
SPEAKER_02: I do feel like of the three bars we have here, yours is the one the most like pinky up drinking beer.
8:08
SPEAKER_03: Yeah, I mean, like the other stuff they're canning there is pretty nice.
8:10
SPEAKER_03: Like, what what are they canning there?
8:12
SPEAKER_03: I'm curious.
8:12
SPEAKER_03: Uh apricots.
8:14
SPEAKER_03: What the hell do you call that?
8:16
SPEAKER_02: Cannon.
8:19
SPEAKER_02: Oh my god.
8:21
SPEAKER_02: Yeah, I walked right into that one.
8:24
SPEAKER_02: Yep.
8:25
SPEAKER_02: Anyway.
8:25
SPEAKER_03: You can get that at the pickeler.
8:29
SPEAKER_02: The cucumbuke we saw him at the front desk.
8:36
SPEAKER_03: Okay, so if we go back to our um scale from criti uh a challenge rating of one to a challenge rating of twenty, where are we placing this one?
8:48
SPEAKER_01: Honestly, as much as I love the pistachio beer, this is easier to drink than a pistachio beer, especially if you're not a huge beer lover or you don't like kind of heavy beers.
8:57
SPEAKER_01: Um honestly I I'm going with a three.
9:04
SPEAKER_02: For me, this is definitely a one.
9:07
SPEAKER_02: I know there's a lot of people out there that don't like pickles.
9:09
SPEAKER_02: If you don't like pickles, this is not gonna be your beer.
9:12
SPEAKER_02: This is gonna be way higher.
9:13
SPEAKER_02: But I think even for like gin gin pop, uh, this is no higher than a two for me.
9:19
SPEAKER_02: It's a one or a two for sure.
9:21
SPEAKER_01: Only reason I put it at a three is because of the pickles.
9:23
SPEAKER_01: So if we take the pickles out, I would agree with that.
9:25
SPEAKER_02: If we take the pickles out, I feel like it's cores.
9:28
SPEAKER_01: Correct, which would be a C R Yourself.
9:29
SPEAKER_02: It's a lot, right?
9:30
SPEAKER_02: There's fairly absolutely.
9:33
SPEAKER_03: I was also gonna go with three.
9:35
SPEAKER_03: Uh if you don't like pickles, I would bump it up to like a 12.
9:40
SPEAKER_03: If you don't like pickles, you're not drinking this.
9:42
SPEAKER_03: No.
9:42
SPEAKER_03: Like you're not even gonna grab it off the shelf.
9:44
SPEAKER_02: I mean, like, even people who don't like IPAs still like beer, so you're gonna try it at some point.
9:48
SPEAKER_02: If you don't like pickles, you're not even looking at this, I feel like.
9:51
SPEAKER_01: But as your friend, I would definitely pour it for you, so you wouldn't know just to make me try it.
9:56
SPEAKER_03: I mean, if a bartender just brought you with this, I mean, from the color of it, you wouldn't be able to tell what it was.
10:02
SPEAKER_01: You're right.
10:02
SPEAKER_01: You wouldn't have any idea be like, oh, that's a butt light, okay, sure.
10:05
SPEAKER_02: Yeah, I'm very curious.
10:07
SPEAKER_02: So, like, we talk about actually we haven't really had a beer like this where it's like, you know, when you get it out of the tap and it warms up a little bit, how the flavor profile changes a little bit.
10:15
SPEAKER_02: I wonder how this would taste out of the tap, if it would change at all.
10:19
SPEAKER_02: Ooh, it'd probably have more of a bite, I would bet.
10:21
SPEAKER_02: I would think so too, like a more crispness to it, maybe.
10:23
SPEAKER_02: Ooh, I kind of want to try it now.
10:26
SPEAKER_01: Well, Zipline, maybe.
10:28
SPEAKER_03: Well, that means you can do so, probably.
10:31
SPEAKER_03: I'm guessing.
10:32
SPEAKER_03: Um, if you go to Zipline Brewing Company, uh, which is based in Lincoln, Nebraska, uh, ziplinebrewing.com if you want to go check them out.
10:40
SPEAKER_02: All right.
10:40
SPEAKER_02: That's gonna do it for this bonus episode.
10:43
SPEAKER_02: Uh stay tuned for more beer reviews in the future.
10:45
SPEAKER_02: Uh, you can check our regular show out, Bards and Barrels, anywhere podcasts can be found.
10:50
SPEAKER_02: Uh, you can also follow us on Facebook and Instagram at Bards and Barrels.
10:53
SPEAKER_02: Until next time, may your dice be hot and your beer be cold.