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S2 Bonus: The Opening Crack: Bligh's Barleywine Ale · Bards and Barrels

• 0:16
  SPEAKER_02: It's time for the opening crack, the sideshow to the DD show we normally do where we taste and rank some beer.
• 0:23
  SPEAKER_02: Welcome, welcome, fellas.
• 0:24
  SPEAKER_02: Hey oh.
• 0:25
  SPEAKER_02: Hey.
• 0:26
  SPEAKER_02: Good to be here.
• 0:27
  SPEAKER_02: It's Damon and Ross in the house tonight.
• 0:29
  SPEAKER_02: Phil is MIA.
• 0:31
  SPEAKER_02: Mia.
• 0:33
  SPEAKER_02: He's gone.
• 0:34
  SPEAKER_01: Mia ham.
• 0:36
  SPEAKER_01: I can't follow that.
• 0:37
  SPEAKER_01: I have nothing to follow that with.
• 0:38
  SPEAKER_01: How could you?
• 0:39
  SPEAKER_01: That's an inside joke that only my family will understand.
• 0:43
  SPEAKER_01: Mama Mia.
• 0:45
  SPEAKER_01: Here we go again.
• 0:46
  SPEAKER_01: They're gonna love this episode.
• 0:49
  SPEAKER_02: Yeah, they will.
• 0:51
  SPEAKER_02: Hi to Damon's parents.
• 0:53
  SPEAKER_02: This is our highest-rated episode.
• 0:56
  SPEAKER_00: Well, what are we drinking tonight?
• 0:59
  SPEAKER_00: We are drinking uh from the signature series at Dry Doc Brewing Company, uh Bly's Barley Wine Ale.
• 1:08
  SPEAKER_00: This is a big one.
• 1:09
  SPEAKER_00: This one is is a big one.
• 1:11
  SPEAKER_00: Um this one uh this is our first big kid beer.
• 1:16
  SPEAKER_00: Yeah, this is a grown-up table.
• 1:19
  SPEAKER_00: This is a sipping beer.
• 1:20
  SPEAKER_00: You wouldn't know it most of the time, but sipping beer, yes.
• 1:24
  SPEAKER_01: This is not this is not a lawnmower beer.
• 1:29
  SPEAKER_01: This is not a session beer.
• 1:32
  SPEAKER_01: This is this is a sipping beer.
• 1:34
  SPEAKER_01: This is you're gonna have one, maybe two, over the course of Well man, if you had two within like four hours.
• 1:44
  SPEAKER_01: And two hours?
• 1:45
  SPEAKER_01: Woo!
• 1:46
  SPEAKER_00: Oh man.
• 1:46
  SPEAKER_01: So we're saying that because this is what, 13%?
• 1:49
  SPEAKER_00: 13%, yes.
• 1:50
  SPEAKER_00: ABV?
• 1:51
  SPEAKER_00: Yeah, it comes in uh 13%, 30 on the IBUs, so it's a little bit uh I I wouldn't call it bitter actually from tasting it, but but definitely a stronger beer than than what we usually have.
• 2:03
  SPEAKER_00: The uh the official description from Dry Doc Brewing is malty and complex.
• 2:08
  SPEAKER_00: This beer has a strong caramel backbone, supporting oak and whiskey flavors with hints of dark fruits, the nose waffles of coconut toffee, and smooth hint of alcohol.
• 2:18
  SPEAKER_00: The flavor and aroma meld, becoming one after just a single sip.
• 2:21
  SPEAKER_00: This beer is ready to drink, but also ages with the best of them.
• 2:25
  SPEAKER_00: Which I think, at least from initial taste, that's a pretty fair description, like of what you smell and taste on your palate a little bit.
• 2:32
  SPEAKER_00: Uh there was something about the sweet smell of alcohol or something.
• 2:36
  SPEAKER_00: Yes.
• 2:37
  SPEAKER_00: Uh the nose waffs of coconut toffee and a smooth hint of alcohol.
• 2:42
  SPEAKER_02: And it's only slightly there.
• 2:44
  SPEAKER_02: Like this is for 13%.
• 2:47
  SPEAKER_02: Normally those types of beers are like alcohol, heavy on the alcohol.
• 2:51
  SPEAKER_02: This is not.
• 2:52
  SPEAKER_01: Yeah, we were talking earlier.
• 2:54
  SPEAKER_01: I I think that I said that I can almost feel the alcohol more than taste the alcohol.
• 3:00
  SPEAKER_01: Yeah.
• 3:00
  SPEAKER_01: There's a very slight sort of burn or sting on the tongue, which is similar.
• 3:07
  SPEAKER_01: You know, if you take a shot of something, you might might feel that sort of sting on your tongue.
• 3:13
  SPEAKER_01: I I almost feel it more than I taste it.
• 3:16
  SPEAKER_01: Uh and I also there's something about fruitiness in the description, maybe.
• 3:22
  SPEAKER_00: Yeah, it says uh hints of a strong caramel backbone backbone supporting oak whiskey flavors with hints of dark fruits.
• 3:30
  SPEAKER_01: Yeah, and I see I do think that the fruitiness sort of comes through sort of midway through the taste.
• 3:37
  SPEAKER_01: Um I get the caramel is very present.
• 3:42
  SPEAKER_01: Yeah, and then and there's almost there's an initial kind of sweetness to it.
• 3:46
  SPEAKER_00: Yeah.
• 3:47
  SPEAKER_00: Yes, for sure, up front.
• 3:48
  SPEAKER_00: Yeah.
• 3:48
  SPEAKER_02: I like coffee with caramel creamer in the morning, and this is very similar to like what I sip on in the morning.
• 3:56
  SPEAKER_02: So it was like I'm getting a little bit of that.
• 3:58
  SPEAKER_00: I thought toffee was appropriate appropriate.
• 4:00
  SPEAKER_00: Like, we talk a lot about caramel, but toffee, toffee, I I don't know really the super difference.
• 4:05
  SPEAKER_00: I mean, they taste slightly different.
• 4:07
  SPEAKER_00: Like to me, toffee is always like a slightly lighter caramel to me.
• 4:10
  SPEAKER_00: Like it's not uh maybe I'm no, that could it certainly could be.
• 4:14
  SPEAKER_00: I have no idea.
• 4:14
  SPEAKER_00: We'll we'll check on that and get back to you.
• 4:16
  SPEAKER_00: But but like in the times that I've had like English toffee, though, it's like I do I do smell that.
• 4:22
  SPEAKER_00: Like it, I I I I'm gonna have to look that up and find out the name of the change.
• 4:26
  SPEAKER_00: It's like from my experience with toffee, I definitely smell toffee.
• 4:30
  SPEAKER_00: Uh, but Damon, would you fill us in a little bit?
• 4:32
  SPEAKER_00: Like what what is a barley wine?
• 4:35
  SPEAKER_01: Barley wine is a beer, even though it says wine in the name of it.
• 4:41
  SPEAKER_01: Um, there's also you could have a beer that's a honey wine.
• 4:46
  SPEAKER_01: Uh there's maybe one or two others, I'm not entirely sure.
• 4:49
  SPEAKER_01: And the wine indicator tells you that this is a beer that is a higher alcohol content than what is typical from a beer, right?
• 5:00
  SPEAKER_01: So you could also call wine, you could call it grape wine if you wanted.
• 5:05
  SPEAKER_01: Sure, right?
• 5:06
  SPEAKER_01: Because it's alcohol from grapes, essentially, right?
• 5:11
  SPEAKER_01: So this is high alcohol content from barley instead of grapes.
• 5:16
  SPEAKER_01: So it's barley wine, right?
• 5:19
  SPEAKER_01: Um, telling you that it's it's a higher alcohol content.
• 5:24
  SPEAKER_01: And typically it will have this sort of uh this has kind of an amber kind of caramel sort of color to it.
• 5:31
  SPEAKER_01: And well, yeah, we'll be I think this is a really good representation of the style, as far as I know it.
• 5:39
  SPEAKER_02: This has also been aged in a Buffalo Trace bourbon barrel for seven months as part of as part of making it.
• 5:45
  SPEAKER_00: And that makes sense because you do get some oaky slightly charred notes out of it, which that would definitely come from that that bourbon barrel.
• 5:54
  SPEAKER_02: Yeah, it's very smooth.
• 5:55
  SPEAKER_02: Like for being that high in alcohol, that like distinct of a flavor, it's it's a smooth drinking beer.
• 6:03
  SPEAKER_01: Yeah.
• 6:04
  SPEAKER_01: And you wouldn't you wouldn't have to age it in uh in an oak barrel like that.
• 6:10
  SPEAKER_01: But uh they chose to do that.
• 6:12
  SPEAKER_01: It's an extra step and it's good for them, I guess.
• 6:17
  SPEAKER_01: Right.
• 6:18
  SPEAKER_00: I think it adds a adds another level of complexity to it, right?
• 6:21
  SPEAKER_00: So it's like a barley wine, just based on how you describe it, you know, you're gonna have that maltiness to it, sweet notes, high alcohol content, but then adding that bourbon barrel in there, that's where you're gonna get the oaky.
• 6:32
  SPEAKER_00: Yeah.
• 6:32
  SPEAKER_00: Maybe a little more alcohol flavor to it, like uh if there's anything.
• 6:36
  SPEAKER_00: I don't know if there's gonna be anything left in the barrel, but maybe you pick up a little of that, perhaps.
• 6:40
  SPEAKER_01: Uh I mean, you're really just picking up flavors from the barrel and some color, actually, from the barrel as well.
• 6:47
  SPEAKER_02: There is a a cool looking ship on the can, which after a little bit of research, this is named after uh William Bly, who was the captain of the HMS Bounty, which was a ship uh from the Royal Navy that ended up having having a mutiny that's fairly well known, apparently.
• 7:11
  SPEAKER_02: I didn't know about this, uh, but it's known as the Bounty on the Bounty.
• 7:17
  SPEAKER_01: Mutiny on the bounty.
• 7:20
  SPEAKER_02: Oops.
• 7:20
  SPEAKER_02: So kind of a cool can.
• 7:22
  SPEAKER_00: Uh if you were doing like a nautical themed campaign, yeah, this would be a fun good gear to sip on during a long session.
• 7:30
  SPEAKER_00: I mean, I mean, it definitely gives you the vibe of like if you think like in the lower level of a ship, like the barrels down there like sitting on on their side.
• 7:37
  SPEAKER_00: I get that.
• 7:38
  SPEAKER_00: I did tell Damon earlier when he handed me this can.
• 7:40
  SPEAKER_00: There was like my first gut reaction when I saw this was the Old Spice logo because of that ship, like it feels very much like that.
• 7:47
  SPEAKER_00: Thankfully, it does not taste anything like Old Spice.
• 7:49
  SPEAKER_00: This is a really good beer.
• 7:51
  SPEAKER_00: Have you been tasting Old Spice?
• 7:52
  SPEAKER_00: Well, I mean, you can kind of taste it when you smell it, right?
• 7:55
  SPEAKER_00: Like you would you would know if you hit it somewhere.
• 7:57
  SPEAKER_00: Like, ooh, that tastes like old smell.
• 7:59
  unknown: Yeah, no.
• 8:00
  SPEAKER_01: No, no, no.
• 8:01
  SPEAKER_01: The thing that I remembered the thing that I was gonna say that is that a barley wine would probably typically be aged for for quite a while.
• 8:10
  SPEAKER_01: Um for you're not gonna crank out a barley wine in a in a couple of weeks like you can with other stuff.
• 8:16
  SPEAKER_01: You're gonna let it sit and and let the flavors sort of everything sort of mellows out over time, and a lot of that smoothness is actually sort of due to time.
• 8:28
  SPEAKER_01: Sure.
• 8:28
  SPEAKER_01: Right?
• 8:28
  SPEAKER_01: That the longer it sits, the more everything just kind of melds together and smooths out.
• 8:33
  SPEAKER_00: Um that makes sense, yeah.
• 8:35
  SPEAKER_00: Uh I would add one more thing on the can.
• 8:38
  SPEAKER_00: It feels very nice.
• 8:40
  SPEAKER_00: Like compared to a normal aluminum can.
• 8:42
  SPEAKER_00: Like it has kind of like a matte feel, like the like the the label is printed on it or something, it's not stuck on it.
• 8:48
  SPEAKER_00: And I I love it.
• 8:50
  SPEAKER_00: Like I really wish we were videotaping this, and then like I'm just like I'm just like in my hands because it's very it's well, it's like when I first very intimate with the can.
• 9:01
  SPEAKER_00: Did you ask the can if you but yeah, it's like when I when I first picked up this can, like I was trying to figure out because I was like, oh, this this can is textured, but it's definitely the way that the the label's printed on there.
• 9:13
  SPEAKER_00: It's it's interesting.
• 9:14
  SPEAKER_00: I really like it.
• 9:15
  SPEAKER_01: Well, it seems that the can itself is printed.
• 9:17
  SPEAKER_00: Correct, yeah.
• 9:18
  SPEAKER_00: It's like it's not like stuck on.
• 9:20
  SPEAKER_01: Yeah, instead of a label on a can.
• 9:22
  SPEAKER_01: Yeah.
• 9:22
  SPEAKER_02: So we talked about taste, we've covered color.
• 9:24
  SPEAKER_02: Um, what about the maltiness of it?
• 9:27
  SPEAKER_01: High.
• 9:28
  SPEAKER_02: Lots of maltiness on the high.
• 9:30
  SPEAKER_02: Yes.
• 9:30
  SPEAKER_01: Yeah, it's very malty, it's not a hoppy beer at all.
• 9:34
  SPEAKER_01: Yeah, I'm which you would which you would expect.
• 9:36
  SPEAKER_00: Uh it's like 30 on the IBU, but that's uh it doesn't come across to me as bitter though.
• 9:43
  SPEAKER_01: So no, and I there's so much else going on in it.
• 9:48
  SPEAKER_01: Sure.
• 9:48
  SPEAKER_01: Right.
• 9:49
  SPEAKER_01: Including the alcohol.
• 9:51
  SPEAKER_01: Right.
• 9:52
  SPEAKER_01: And letting it age for that long also sort of mellows out the hops.
• 9:58
  SPEAKER_01: Sure.
• 9:58
  SPEAKER_00: So it could it be that the the bitterness is there?
• 10:01
  SPEAKER_00: It's just because it's such a complex beer, we just don't necessarily pick it up.
• 10:05
  SPEAKER_01: Maybe yeah, yeah.
• 10:08
  SPEAKER_02: That could be.
• 10:09
  SPEAKER_02: Okay.
• 10:10
  SPEAKER_02: So where are we gonna find this one in Feyrune?
• 10:14
  SPEAKER_02: You're gonna travel across the wilderness in Feyrune.
• 10:19
  SPEAKER_02: Where would you come across this one?
• 10:20
  SPEAKER_02: Ross, where are you taking us to?
• 10:22
  SPEAKER_00: Uh for me, we're headed to Warlock's Crypt, which is uh south of the Troll Bark Forest, kind of between Waterdeep and Baldur's Gate, uh, along the Sword Coast.
• 10:30
  SPEAKER_00: I know I'm getting a little deep.
• 10:31
  SPEAKER_00: We're getting specific here, Damon.
• 10:32
  SPEAKER_00: Troll Bark's Forest.
• 10:34
  SPEAKER_00: The Troll Bark Forest.
• 10:35
  SPEAKER_00: The Troll Bark Forest.
• 10:37
  SPEAKER_00: Yes.
• 10:37
  SPEAKER_00: But the the place where this is is Are those a kind of a tree?
• 10:40
  SPEAKER_00: No, I think it's just the name of the forest.
• 10:42
  SPEAKER_01: Do trolls have bark?
• 10:44
  SPEAKER_00: These don't.
• 10:45
  SPEAKER_00: These do, man.
• 10:46
  SPEAKER_01: Do they bark?
• 10:46
  SPEAKER_00: I don't know.
• 10:47
  SPEAKER_00: Well, yes.
• 10:49
  SPEAKER_00: All the time.
• 10:50
  SPEAKER_00: The trees look like you seen Lord of the Rings, they kind of bark, don't they?
• 10:54
  SPEAKER_01: Did they?
• 10:55
  SPEAKER_01: I don't know.
• 10:55
  SPEAKER_01: I don't know.
• 10:56
  SPEAKER_01: I know those one guys, they dug too deep.
• 10:58
  SPEAKER_01: I know that.
• 10:59
  SPEAKER_01: They had it coming.
• 11:00
  SPEAKER_01: They had a cave troll.
• 11:01
  SPEAKER_00: They had it coming.
• 11:02
  SPEAKER_00: They had it coming.
• 11:04
  SPEAKER_00: Brett just knows how to like set it off.
• 11:06
  SPEAKER_00: Set this all into motion.
• 11:07
  SPEAKER_00: How many kinds of trolls are there?
• 11:10
  SPEAKER_00: I don't know.
• 11:11
  SPEAKER_00: I'll stop.
• 11:13
  SPEAKER_00: Yeah, yeah.
• 11:13
  SPEAKER_00: Well, I guess we sort of switched.
• 11:15
  SPEAKER_00: We shifted gears pretty quick.
• 11:18
  SPEAKER_00: Shifting gears again.
• 11:19
  SPEAKER_00: Let's go back.
• 11:20
  SPEAKER_00: I'll go back.
• 11:21
  SPEAKER_00: Uh the brewery brewery where you find this is called the Golden Grain Sanctuary.
• 11:26
  SPEAKER_00: And this beer is called Drag the Dragon's Harvest Barley Wine, capturing the rich richness and heat from the breath of the dragon.
• 11:35
  SPEAKER_00: So I think this uh interesting.
• 11:38
  SPEAKER_00: This could be a fun one.
• 11:40
  SPEAKER_01: Dragon's Harvest seems like um uh do you know are you with that that episode of The Simpsons where they have uh Whacking Day?
• 11:50
  SPEAKER_01: I'm not, but you can fill me in though.
• 11:53
  SPEAKER_01: Okay.
• 11:54
  SPEAKER_01: Every year in Springfield there's a festival called called Whacking Day, and the town gets together and everybody has a little Billy Club essentially, and they drive all the snakes in town to like the center of town, and then they just club them all to death.
• 12:12
  SPEAKER_01: Oh and it's called Whacking Day.
• 12:14
  SPEAKER_01: Can we have one of these?
• 12:17
  SPEAKER_01: And uh which uh so side so other another side note, two side notes and one side note, if you can handle this.
• 12:27
  SPEAKER_01: Inception level here side note to the side note during the Dust Bowl era uh this was like folks legitimately did this but with rabbits because the rabbit population in the Dust Bowl area just got out of control.
• 12:42
  SPEAKER_01: And also people had no money and couldn't grow anything.
• 12:47
  SPEAKER_01: And so they would organize these festivals where they would they would drive all of the rabbits into a central area and then just and then club them to death.
• 12:59
  SPEAKER_00: Interesting.
• 13:00
  SPEAKER_01: And then you just it wasn't but it wasn't just like for humor.
• 13:04
  SPEAKER_01: I mean they were eating the rabbits as well.
• 13:07
  SPEAKER_01: So but anyway, dragons harvest a similar sort of event back up for the main point for dragons.
• 13:16
  SPEAKER_00: I wasn't imagining that they were probably taking dragons anywhere and whacking them.
• 13:20
  SPEAKER_00: Well, they're harvesting.
• 13:21
  SPEAKER_00: Well, I wasn't thinking that probably that kind of harvest, but you know, sure.
• 13:25
  SPEAKER_01: Maybe it's the dragons who are harvesting.
• 13:27
  SPEAKER_00: People?
• 13:28
  SPEAKER_00: I I think it's probably more that like the people are harvesting, but like maybe there's a dragon that helps out at this brewery or something.
• 13:35
  SPEAKER_00: Maybe he maybe he forges the the fires for the the boil kettles or something.
• 13:40
  SPEAKER_00: Do they have those?
• 13:40
  SPEAKER_00: They have helpful dragons?
• 13:41
  SPEAKER_00: Well, there's there's like evil dragons and there's good dragons.
• 13:45
  SPEAKER_00: Oh, there's like so puff the magic dragon.
• 13:47
  SPEAKER_01: Yeah, yeah.
• 13:49
  SPEAKER_01: Puff the magic dragon.
• 13:51
  SPEAKER_01: I was thinking.
• 13:53
  SPEAKER_01: He lived by the sea.
• 13:54
  SPEAKER_01: He did live by the sea.
• 13:56
  SPEAKER_01: He frolics in what kind of mist?
• 13:59
  SPEAKER_01: Purple mist?
• 14:00
  SPEAKER_01: The autumn mist.
• 14:01
  SPEAKER_01: The autumn mist.
• 14:03
  SPEAKER_02: So, Damon, where where is your beer coming at us?
• 14:07
  SPEAKER_01: Uh okay, so this is not a beer that is publicly available for sale.
• 14:12
  SPEAKER_01: This is a this is a private brew.
• 14:17
  SPEAKER_01: Okay.
• 14:17
  SPEAKER_01: Right?
• 14:17
  SPEAKER_01: Uh made by Reginald.
• 14:19
  SPEAKER_01: Reginald.
• 14:20
  SPEAKER_01: And it has just come to be known as Reginald's Reginald's Reserve.
• 14:25
  SPEAKER_01: Ooh.
• 14:26
  SPEAKER_01: Okay.
• 14:26
  SPEAKER_01: Uh and this is a northern town.
• 14:29
  SPEAKER_01: I'm picturing a very snowy, cold sort of environment.
• 14:35
  SPEAKER_01: Long winters.
• 14:36
  SPEAKER_01: Okay.
• 14:38
  SPEAKER_01: And and each year during the winter, they have a a winter festival in this in this town, in this maybe a province.
• 14:49
  SPEAKER_01: Are there provinces?
• 14:51
  SPEAKER_01: What's the government structure?
• 14:52
  SPEAKER_00: Well, that's a good thing.
• 14:54
  SPEAKER_00: That's probably not something for this episode.
• 14:57
  SPEAKER_01: Um and and during that festival, then this uh a keg of this, a cask of this is sort is shared with the community because and it sort of It's very nice of Reginald.
• 15:10
  SPEAKER_01: Yeah, it enlivens them, it uh embegens them to make another Simpsons reference.
• 15:16
  SPEAKER_01: It's it's the sort of beer that sort of sustains them through through the long, dark winter.
• 15:23
  SPEAKER_01: Sure.
• 15:23
  SPEAKER_00: Slightly heavy, warming.
• 15:24
  SPEAKER_00: Yeah, I get that.
• 15:25
  SPEAKER_00: Okay.
• 15:26
  SPEAKER_00: That they're fair.
• 15:26
  SPEAKER_00: I mean, there's definitely parts of Fairun that are cold all the time.
• 15:29
  SPEAKER_00: So like Icewindale would fall under that.
• 15:32
  SPEAKER_00: And then up there, there's there's two towns, two larger towns, like Luskin and Mirror Bar, are both up there.
• 15:36
  SPEAKER_00: So I think either one of those would fit, or any of the smaller ones.
• 15:40
  SPEAKER_00: Raven Rock would be a good one.
• 15:42
  SPEAKER_00: So anywhere that has winter.
• 15:45
  SPEAKER_00: Winter fell.
• 15:46
  SPEAKER_00: Oh wait, no, no, no, never mind.
• 15:47
  SPEAKER_00: Wait a minute.
• 15:48
  SPEAKER_00: Never mind.
• 15:49
  SPEAKER_00: Let's not switch that gear.
• 15:51
  SPEAKER_02: All right, Brett, what do you got?
• 15:53
  SPEAKER_02: So I am taking us to the complete opposite end of Fey Rune, to the south on the Shining Plains.
• 15:59
  SPEAKER_02: Shining Plains.
• 16:00
  SPEAKER_03: Okay.
• 16:01
  SPEAKER_02: Um, and this one is gonna be found at a steakhouse called Ember and Ale.
• 16:07
  SPEAKER_02: Okay.
• 16:07
  SPEAKER_02: And this one is Umberwood Reserve.
• 16:10
  SPEAKER_02: Umberwood.
• 16:11
  SPEAKER_02: Umberwood.
• 16:12
  SPEAKER_01: Yeah.
• 16:12
  SPEAKER_02: Is Umberwood a pick particular thing?
• 16:16
  SPEAKER_02: Uh it's the Umber Hulk.
• 16:18
  SPEAKER_02: A hulking monstrous humanoid that lives in Feyrune.
• 16:22
  SPEAKER_01: Okay.
• 16:22
  SPEAKER_01: So it's named after umber hulk.
• 16:25
  SPEAKER_01: A hulking monstrous humanoid.
• 16:28
  SPEAKER_01: Yes.
• 16:29
  SPEAKER_01: I could see that.
• 16:30
  SPEAKER_01: That makes sense.
• 16:33
  SPEAKER_02: Umber wood.
• 16:34
  SPEAKER_01: Yeah.
• 16:34
  SPEAKER_02: I like it.
• 16:35
  SPEAKER_01: Yeah.
• 16:35
  SPEAKER_01: Okay.
• 16:36
  SPEAKER_02: So we've told you where you can find this one in Feyrune.
• 16:40
  SPEAKER_02: So feel free to use that in your can't next campaign.
• 16:43
  SPEAKER_02: But if we're gonna give it a challenge rating, so going from challenge rating one, which is kind of like an easy drinking, welcome to beer, one beer 101 type thing, all the way up to challenge rating 20, which is like your beer drinker's beer, like double hopped IPA, hardcore beer.
• 17:03
  SPEAKER_02: Where are we putting this one?
• 17:04
  SPEAKER_01: Okay, here we go.
• 17:06
  SPEAKER_01: We're gonna get into it.
• 17:07
  SPEAKER_01: I'm gonna give this uh I'm gonna give this a three.
• 17:12
  SPEAKER_01: Really?
• 17:13
  SPEAKER_01: Wow.
• 17:14
  SPEAKER_01: Did not expect that.
• 17:15
  SPEAKER_01: I I know.
• 17:16
  SPEAKER_01: Uh, and here's my here's my reasoning, here's my logic.
• 17:20
  SPEAKER_01: This is not bitter at all.
• 17:23
  SPEAKER_01: Um, and I've I think that it is the bitterness that folks are usually reacting negatively towards.
• 17:32
  SPEAKER_01: And it is it's sweet up front, it's smooth, it doesn't really have it doesn't have an overwhelming smoky flavor or roasted flavor.
• 17:46
  SPEAKER_01: Um if you if you give somebody the what was that sentence?
• 17:52
  SPEAKER_01: If you gave this to somebody and said like you're gonna taste a lot of caramel in this, and then they took a sip, like, oh yeah, I did taste a lot of caramel in that, and it was really good.
• 18:03
  SPEAKER_01: And you don't really even notice the alcohol content to it that much.
• 18:09
  SPEAKER_01: I think you could give this to anybody and don't even tell them it's a beer.
• 18:17
  SPEAKER_01: I mean, I feel like they can probably figure it out themselves.
• 18:19
  SPEAKER_01: Have this alcoholic drink.
• 18:21
  SPEAKER_01: Sure.
• 18:21
  SPEAKER_01: Like, oh, that's good.
• 18:22
  SPEAKER_01: Sure.
• 18:23
  SPEAKER_01: Like that yeah, like this and a brownie, I'm set.
• 18:27
  SPEAKER_00: Yeah, we cook good with chocolate.
• 18:28
  SPEAKER_00: You're right.
• 18:29
  SPEAKER_00: Uh that's what I'm saying.
• 18:31
  SPEAKER_02: I feel like pause here.
• 18:33
  SPEAKER_00: I feel like some snacks.
• 18:35
  SPEAKER_00: Every one of these we do now, Damon needs to go first because he like grounds my my what I was thinking.
• 18:41
  SPEAKER_02: Okay, where are you going?
• 18:42
  SPEAKER_00: I mean, originally my thought was this is gonna be somewhere up in the 13 to 15 range.
• 18:49
  SPEAKER_00: After hearing the points you made, I I can I I really don't disagree with it.
• 18:54
  SPEAKER_00: I think you're you stick with what you got.
• 18:56
  SPEAKER_00: Well, no, but but here's the thing.
• 18:57
  SPEAKER_00: So, like 13 to 15, like I'm just thinking of somebody who who's coming in that that probably is drinking lighter style beers, it is maybe turned off a little by this, even though it's it's not it's incredibly complex, but it's not punch you in the face kind of hoppiness.
• 19:14
  SPEAKER_00: It's not the alcohol gets to some people sometimes because if you think about like cream ale, or if you think about any domestic, you're looking in that three to five percent range for alcohol content.
• 19:24
  SPEAKER_00: 13 is a big jump, even though to us it doesn't taste that crazy.
• 19:29
  SPEAKER_00: Yeah, that's yes, that's true.
• 19:31
  SPEAKER_00: Yeah, what so what's your number?
• 19:33
  SPEAKER_00: But I'm I'm gonna temper that down and I'm I'm gonna put this at a 10.
• 19:36
  SPEAKER_00: I'm gonna I'm gonna go right in the middle because I think it could go both ways.
• 19:39
  SPEAKER_00: I I think somebody drinking this could easily taste this.
• 19:42
  SPEAKER_00: And if you told them it was caramel, this is caramel flavor, you're gonna get a lot of that.
• 19:46
  SPEAKER_00: Yeah, and you're okay with the alcohol, you will probably keep drinking this, and like I probably don't think any of anybody, especially them, are gonna drink more than one.
• 19:54
  SPEAKER_00: Uh, but if high alcohol content and malty beers are not your thing, this is what cranks it up for me.
• 20:01
  SPEAKER_00: And a lot of people are that way.
• 20:03
  SPEAKER_00: That's true.
• 20:05
  SPEAKER_02: I'm gonna go 16.
• 20:07
  SPEAKER_02: Okay.
• 20:08
  SPEAKER_02: For a lot of the same reasons you were already touching on, but I think like that the very strong maltiness and the little bit of alcohol-ness flavor in there is gonna scare away some people.
• 20:20
  SPEAKER_02: Yeah, not saying that you shouldn't try it, it's really good.
• 20:23
  SPEAKER_02: And like the challenge rating is completely different than like, is it good?
• 20:27
  SPEAKER_02: Right.
• 20:28
  SPEAKER_02: Like, this is a really good beer.
• 20:29
  SPEAKER_01: This is a really good beer.
• 20:30
  SPEAKER_01: Yeah, I that's true.
• 20:32
  SPEAKER_01: I think I think you're both making a a good point.
• 20:35
  SPEAKER_01: Oh, we're bringing his number up.
• 20:37
  SPEAKER_01: No, I guess no, I'm not moving.
• 20:38
  SPEAKER_01: Leave it at a three, leave it at three.
• 20:40
  SPEAKER_01: This is you can drink you'll be fine.
• 20:43
  unknown: Yeah.
• 20:43
  SPEAKER_01: If you drink this, this may be the kind of beer that you might actually have more success with someone who doesn't like beer or thinks that they don't like beer than someone who drinks a lot of domestic lagers, right?
• 21:00
  SPEAKER_01: In terms of what they what they think is beer.
• 21:05
  SPEAKER_02: My only like, maybe, maybe not, is the maltiness to it.
• 21:10
  SPEAKER_02: Yeah.
• 21:10
  SPEAKER_02: Is it's a different enough flavor profile that if you're not used to maltiness, like this can be a little off-putting.
• 21:18
  SPEAKER_01: True.
• 21:19
  SPEAKER_01: But yeah, yeah.
• 21:20
  SPEAKER_01: And the alcohol, like if they know the alcohol percentage beforehand, like if they're looking at a board and they see an amber something that's five percent and then an amber something that's thirteen percent, they're almost always gonna pick the five percent.
• 21:39
  SPEAKER_01: Sure.
• 21:40
  SPEAKER_01: Because the thirteen will it will scare them.
• 21:41
  SPEAKER_01: Right.
• 21:42
  SPEAKER_01: Yep, I think that's true.
• 21:43
  SPEAKER_00: I would almost liken this to like it, like if somebody like rolls up to St.
• 21:47
  SPEAKER_00: Patrick's Day and somebody hands them a Guinness and they they like take they've never had a Guinness before or typically don't like darker beers, and they take it and they're like, ooh, ooh.
• 21:56
  SPEAKER_00: Kind of like it's kind of that kind of feeling.
• 21:58
  SPEAKER_00: Like it's like once you taste it and you realize like how mellow and even it really is, it's a pretty dang good beer.
• 22:05
  SPEAKER_00: So yeah.
• 22:06
  SPEAKER_02: So we've kind of already touched on it, but yay or nay, would you have this one again?
• 22:11
  SPEAKER_00: Oh, this is a yay.
• 22:12
  SPEAKER_00: This is a this is an absolute I I think it is a yay for me too.
• 22:17
  SPEAKER_00: Yeah, this is pretty easy.
• 22:18
  SPEAKER_00: Yes.
• 22:19
  SPEAKER_00: I I think it I think you were right at the top of the show when you were like, you this is a sipping beer.
• 22:23
  SPEAKER_00: You're not gonna have maybe more than two of these, maybe not more than one of these, but it is kind of like a it would be a good beer, like an after dinner with with a piece of chocolate cake or a brownie.
• 22:33
  SPEAKER_00: This would be a good way to like nightcap.
• 22:35
  SPEAKER_00: This is excellent for that.
• 22:36
  SPEAKER_02: Or you have it at the steakhouse with some like some brisket.
• 22:40
  SPEAKER_00: Yeah, that would be good too.
• 22:41
  SPEAKER_02: Yeah, and split one with somebody.
• 22:45
  SPEAKER_02: You know?
• 22:46
  SPEAKER_02: As Ross is slamming his down.
• 22:48
  SPEAKER_02: Yep.
• 22:49
  SPEAKER_02: This has been Bly's Barley Wine Ale from Dry Doc Brewing Company out of Aurora, Colorado.
• 22:54
  SPEAKER_02: You can find them at drydockbrewing.com.
• 22:57
  SPEAKER_02: And that's gonna do it for this uh bonus episode.
• 23:00
  SPEAKER_02: Stay tuned for more beer reviews in the future.
• 23:02
  SPEAKER_02: You can check out our regular show, Bars and Barrels, anywhere podcast can be found.
• 23:06
  SPEAKER_02: You can also give us a like and follow on Facebook, Instagram, and YouTube at Bards and Barrels.
• 23:11
  SPEAKER_02: Until next time, may your dice be hot and your beer be cold.