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What Cellar Beer Goes Best with Marrying your first Cousin · Sips, Suds, & Smokes

• 0:18
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips suds and smokes with your smokin host, the good old boys.
• 0:48
  > Dave>Suds. Suds.
• 0:50
  > Announcer>Suds. It's time for more suds.
• 0:58
  > Julianna>Hey, welcome, everyone, to another sud segment where old beer is like old people. Without the proper care, they can be prone to leak at the most inconvenient times.
• 1:13
  > Dave>That's so gross. Why would you say that about people?
• 1:17
  > Dave>Good grief, Juliana.
• 1:19
  > Julianna>Why would I say that about beer?
• 1:21
  > Dave>Well, that's even more to the point.
• 1:25
  > Dave>I mean, okay, old people can defend themselves.
• 1:28
  > Dave>Oh, beer. They have no recourse.
• 1:31
  > Julianna>Sure they could. They spill all over you again in revolt.
• 1:36
  > Julianna>Anyways.
• 1:37
  > Dave>Revolting.
• 1:38
  > Julianna>I am one of your hosts, Goodle gal Juliana. And joining me at the table today is good old boy Dave.
• 1:50
  > Dave>No, no, no, no. Everyone stops.
• 1:53
  > Dave>Please, please. I'm just a guy, okay? I'm just a normal, normal guy. Okay? But thank you. It's great to be here.
• 2:06
  > Julianna>Well, it's springtime again, Dave.
• 2:10
  > Dave>I like how, uh, we just glossed over the reception.
• 2:14
  > Julianna>And you know what that means.
• 2:17
  > Dave>Hay fever?
• 2:19
  > Julianna>No. Well, yes, but no.
• 2:24
  > Julianna>What I was thinking more about was spring cleaning.
• 2:33
  > Julianna>What do you mean?
• 2:35
  > Dave>What do you mean, what do I mean? When I say, um, clearly, what I mean is.
• 2:46
  > Julianna>I think you just like to press buttons.
• 2:49
  > Dave>Oh, I'm pushing buttons. I'm definitely a button pusher.
• 2:52
  > Julianna>Yes. What I know about you, good old boy Dave, is that you do not like cleaning. In fact, you hate cleaning.
• 3:03
  > Dave>I hate cleaning everything, including myself.
• 3:10
  > Julianna>There's that. So no matter what time of year, you just do not like cleaning. So I thought that I could combine spree cleaning with something that you really enjoy drinking.
• 3:22
  > Dave>Beer.
• 3:23
  > Julianna>Yes, M. Exactly.
• 3:26
  > Julianna>Today we're going to be spring cleaning.
• 3:28
  > Dave>I meant this. I was just so used to hitting the other button when you said cleaning. Uh, it was. I was triggered.
• 3:35
  > Julianna>Right? You were triggered.
• 3:36
  > Dave>Yeah. Okay. Yeah.
• 3:38
  > Julianna>Queen it over your PTSD now.
• 3:40
  > Dave>Yes. We're fine.
• 3:40
  > Julianna>We're good.
• 3:41
  > Dave>Yeah.
• 3:41
  > Julianna>Okay. We're gonna be spring cleaning our cellar today, folks.
• 3:47
  > Dave>So musty.
• 3:48
  > Julianna>We've got a lot of things in there that are either ready or past ready. Way past ready to be open. So today we've each picked a few beers to open and try. I don't know what Dave has picked, and he doesn't know what I have picked. We're going to reveal them as we open them, and then we'll taste, discuss, and rate them.
• 4:08
  > Dave>Woohoo.
• 4:09
  > Julianna>Good M. Old boy Dave. Why don't you give us the suds ratings for today?
• 4:12
  > Dave>We'll be discussing and rating these beers with our suds ratings plus our signature belching sounds. Patent pending.
• 4:21
  > Dave>Here are those ratings now. One, that sucks. Give me anything but a Bud.
• 4:30
  > Dave>Two. Was that a belch?
• 4:34
  > Dave>Three. Ah, what a relief.
• 4:41
  > Dave>Four, A body should really not make that sound.
• 4:45
  > Dave>Uh, and five, listen to that hang time. Give me another.
• 4:59
  > Dave>For those of you new to the show, that's the best one.
• 5:04
  > Julianna>Okay, let's get to the beer. Good old boy Dave, what is your first pick out of this cellar?
• 5:12
  > Dave>Okay, so I think this beer, and I'm, um, sorry that I did not, uh, write the year on it, on the bottles. I'd like to, but it is the tart cherry Berliner Vice from North Coast Brewing in Fort Bragg, California. Now, when this first came out, when we first tried it, um, we kind of went crazy for it. We were trying to buy all the bottles that we could get.
• 5:40
  > Julianna>Yes.
• 5:40
  > Dave>And back then, like 2018, 2019, I think, is where it probably fell. Um, we, uh, we couldn't get a lot of north coast here, like, other than some of the more basic stuff, you know, like old Rasputin and stuff. So we'd have. We'd have to go to Kentucky and look around and things. There was even a restaurant here locally, though. They loved it so much that they were getting their distributor to get them every allocated keg in the region, like, even trying to steal them from Kentucky and stuff so they could have it on tap constantly at their restaurant, uh, at the bar. So, uh, M 4.1% Berliner Weiss. You know, it's like, it's a German style. It's very light, slightly, ah, acidic style. Usually it's paired with a fruit syrup or something, but now people are really putting the fruit directly into the beer for, you know, for quite a while.
• 6:39
  > Dave>So they use Michigan cherries, uh, in this beer, and. I don't know, tell me what you think.
• 6:47
  > Julianna>It's. It's, like, enchantingly good.
• 6:52
  > Dave>Um, it tastes just as good now as it did it when it was fresh.
• 6:56
  > Julianna>Yeah, I think it might be just a hair softer than maybe.
• 7:01
  > Dave>Yeah.
• 7:01
  > Julianna>You know, and not as bright in flavor as it was. I'm looking back on my untapped, and the first time that we tried this was 2017.
• 7:09
  > Dave>Oh, wow.
• 7:10
  > Julianna>Okay. Um, and then we also had it again in 2020 and 2021.
• 7:16
  > Dave>Nice.
• 7:17
  > Julianna>Um, anyways, it's just.
• 7:20
  > Julianna>It's beautiful.
• 7:22
  > Julianna>Berliners themselves, if they're done. Well, a really great like to me, a springtime beer.
• 7:30
  > Dave>I. Mhm.
• 7:31
  > Julianna>Mean in any time beer really, if you get down to it, but just reminds me of spring because they're crisp, they're light, they're refreshing, they're not heavy at all and just very easy. And the incorporation of cherry into this is just like the chef's kiss.
• 7:48
  > Julianna>It's. They just go so well together. The tartness that you can get from the cherries as well as the tartness of the Berliner Weiss is just, It's a perfect match.
• 7:58
  > Dave>Agreed.
• 7:59
  > Julianna>And this is just a stunning beer.
• 8:01
  > Dave>And uh, this one has been refrigerated the entire time. It was. When we say cleaning out our cellar, we have a beer fridge out in the garage like most people in America do.
• 8:12
  > Dave>So uh, we, we count that as part of the cellar. And this one's been cold for the last five, six years, whatever it's been.
• 8:20
  > Julianna>Yeah.
• 8:20
  > Dave>And um, I don't think it's fallen off at all. I think maybe it's better. Yeah.
• 8:24
  > Julianna>Yeah. It's gorgeous. We are gonna rate this A5.
• 8:35
  > Julianna>Okay. Speaking of fruits, my first pick, I, when I looked in the cellar, and by seller I mean the one that we have in the house because we have a uh, seller in the house as well as a seller in the garage. And um, as soon as I saw the cap, I got really nostalgic and decided to pull this one out. This is the Blueberry Origins from Cricket Stave Artisan Beer Project in Denver, Colorado.
• 9:06
  > Dave>Nice.
• 9:07
  > Julianna>This is a burgundy Sour Alex that is aged in oak barrels with blueberries. This is seven and a half um percent ABV. And this was bottled in December of 2015.
• 9:22
  > Dave>Dude. Okay.
• 9:24
  > Julianna>Yeah. So back in the day we spent a lot of time going back and forth to Colorado and we would drive out there a lot. We would fly too.
• 9:37
  > Julianna>But when we drove, we made sure that we brought back a lot of what Denver had to offer and the surrounding environment.
• 9:45
  > Dave>Sure.
• 9:46
  > Julianna>You know, from our trips and we would go to Crooked Stave every time we were there and it was always such a treat because everything that they had on tap was just gorgeous.
• 9:58
  > Dave>Mhm. And even like when, you know, because I, I'm pretty sure North Carolina was getting Crooked Stave before Tennessee was.
• 10:07
  > Julianna>Yeah.
• 10:08
  > Dave>So like even later on when we were, we would go to Asheville, which is a lot closer. If we saw something cool from Crooked State, we'd pick it up then too. But for this beer to be nine, almost nine years old, it is gained another level of depth to the flavor and the complexity in My opinion, it has.
• 10:30
  > Julianna>The blueberries really taste fresh in the mouth. There is some balsamic enos that you would expect from a burgundy sour.
• 10:40
  > Dave>Sure.
• 10:40
  > Julianna>Um, the color is gorgeous, too.
• 10:43
  > Julianna>It's that really beautiful dark red with, like, a hint of, you know, bluish purple.
• 10:48
  > Dave>Almost like a deep purple to me. Yeah. Ah, it's really like deep plum juice kind of. Yeah.
• 10:54
  > Julianna>Uh, yeah. And another thing that I've always enjoyed about Crooked Stave is the yeast that they use in the fermentation that they do is so dry.
• 11:08
  > Dave>Yeah.
• 11:09
  > Julianna>That at the end, it just finishes.
• 11:12
  > Julianna>It finishes quickly. It's not super lingering in that balsamic acidic tartness.
• 11:20
  > Julianna>And I really appreciate. Appreciate that.
• 11:23
  > Dave>Well, I think. I think their beers are more in the funky strata than the sour strata. Like, there's some sourness, definitely.
• 11:34
  > Julianna>Sure.
• 11:34
  > Dave>But that's really not the main component of the beer. It's the funk. Like, a little bit of hay, a little bit of the weird barnyard characteristic that comes out in it that really, um, That's. That's where those. Those cultures are really, that they use are really bringing out those different flavors.
• 11:53
  > Julianna>Yeah. There's a lot of attention to detail, and it's a labor of love for them, you know, and they do such a great job. And every time I. I try something from them, I.
• 12:05
  > Julianna>I just expand my knowledge of what the possibilities are, you know?
• 12:10
  > Dave>Yeah. Well, we did an episode dedicated to Crooked Stave several seasons ago. I think it's called A Love Letter to Chad. And, uh, um, it.
• 12:19
  > Dave>I would encourage people to go back and listen because their beers are still amazing even to this day.
• 12:24
  > Julianna>They are. And even though this is something aged well, we'll discuss in just a minute.
• 12:37
  > Julianna>Sorry. I don't know why I wasn't, like, hearing the countdown, like. But when I. What I was going to say and what I'd like to say after the break is that even though there was a time and place for sours when they were really popular again, like 2015.
• 12:55
  > Dave>Yeah.
• 12:55
  > Julianna>Uh, you know, 16. Like, maybe even 14.
• 12:58
  > Dave>Yeah.
• 12:58
  > Julianna>Uh, to 17, 18.
• 13:01
  > Julianna>Something like this, which is delicate yet complex, is still relevant today.
• 13:09
  > Dave>Sure.
• 13:10
  > Julianna>You know.
• 13:11
  > Dave>Well, I think. And maybe this is something we can. Talking about is, like, a lot of people. I don't know that a lot of people are drinking sours right now.
• 13:18
  > Julianna>Yeah.
• 13:19
  > Dave>At least a lot of people we know are not.
• 13:21
  > Julianna>Sure.
• 13:21
  > Dave>Not as many. And maybe this is the kind of thing that gets you back into it.
• 13:26
  > Julianna>Yeah.
• 13:31
  > Julianna>Welcome back, everyone. Today's episode is kind of cool for a couple reasons. Uh, first of all, good old boy Dave and I are the only ones manning the microphones today.
• 13:43
  > Julianna>Scary. I know. And then number two, we're doing a spring cleaning. So good old boy Dave picked out a few beers and I picked out a few beers. We don't know what each other picked and we're going, we're doing this in real time, which is kind of cool. So right before the break, we were talking about my first pick of the day, which is the Blueberry Origins from Crooked Secret Dave in Denver. 15, 2015. Mhm. And one thing that kind of struck me was, you know, in the, in the mid, in the 20 teens, early to mid 2000 teens, sours were a big thing.
• 14:22
  > Dave>That's all we were drinking, right?
• 14:24
  > Julianna>That's all we were drinking.
• 14:26
  > Dave>Yeah.
• 14:26
  > Julianna>And you know, they were great, mind you, because we were coming off of the West Coast IPA kick, which was just these hop assaults.
• 14:36
  > Dave>Mhm.
• 14:37
  > Julianna>Which were great in their own right too. But it got to be a little bit too much. So we moved on to sours, A different kind of indulgent flavor.
• 14:46
  > Julianna>And after a while those would even be like there was only so many that I could drink.
• 14:52
  > Dave>Yeah.
• 14:52
  > Julianna>Uh, in a sitting. You know, they were great, but almost after a while they tasted the same and it was that acidity that would always just get me at the end of the day.
• 15:03
  > Dave>Yep.
• 15:03
  > Julianna>Well, it's been a while and you know, as of late we've been into this like pilsner light lager phase of life.
• 15:13
  > Dave>Yeah.
• 15:14
  > Julianna>But it's so cool to come back to a sour and really appreciate it for what it is.
• 15:22
  > Dave>Yeah. Well, and I think for a long time there, like you were saying, all we were doing is like really challenging our palates. All it felt like everything was just like, how far could you push your palate to say, oh, wow, this is.
• 15:36
  > Julianna>How sour is sour?
• 15:37
  > Dave>Yeah, my jaw's clenching up, but I really am enjoying it. Um, and we drank a lot of really great sour beers. And not just sour beers. I think that's too, too, you know, like one dimensional of a term because a lot of it was just funky stuff too. It wasn't all sour. A lot of it was just sort of funky and tart and kind of weird.
• 16:00
  > Dave>But, but now like, like you're saying like, we're really in. We're really been enjoying a lot of like just beer flavored beer, like Pilsners and, and uh, Czech lagers and things which are amazing. And I think now being able to come back to something like this, like, I would not Drink this beer all the time right now.
• 16:22
  > Dave>But being able to come in, taste a bottle of it and enjoy it with you, I think it's really nice to, uh, kind of break things up and kind of take us back in time a little bit, too.
• 16:33
  > Julianna>Oh, yeah.
• 16:34
  > Dave>To those days when we're going to GABF all the time. And, you know, um, just like, wow, what's the new funky, crazy thing that's going to come out?
• 16:44
  > Julianna>Yeah, yeah, yeah. True, true.
• 16:47
  > Julianna>Well, I think this has held up well. And absolutely. You know, it is a love letter to Chad and all that he has been doing for so many years. And, um, and just that science taking beer to a com. To another level.
• 17:03
  > Dave>Absolutely. The consistency.
• 17:04
  > Julianna>Yeah. Well, we are going to rate the blueberry origins From Crooked Stave A5.
• 17:17
  > Dave>Call me Chad.
• 17:18
  > Julianna>All right, what do you got next, buddy?
• 17:20
  > Dave>All right, uh, should we do a story or a beer?
• 17:23
  > Julianna>Beer.
• 17:23
  > Dave>Okay. Well, then we're gonna do. So, you know, every year at least once or twice, we go up to see your family.
• 17:34
  > Dave>Yay. So, uh, a few Years ago in 2019, we went to Holly, Pennsylvania, and visited Wall and Paw Pack Brewing Company.
• 17:45
  > Julianna>Named after the lake. Lake Wall and Paw Pack.
• 17:49
  > Dave>Yeah.
• 17:49
  > Julianna>So if you grew up in, like, the Scranton Oliphants Troop Dunmore Carbondale ish area, obviously, you know, laking was a summer thing. And there were two lakes that my family would go to a lot. One was Lake Winola, which was a bit smaller. And the other one was Lake Wampak.
• 18:12
  > Dave>Which was bigger, which was bigger.
• 18:15
  > Julianna>And my, um, a couple of my uncles and my grandmother had a little lake house. And so we would all gather a couple times over the summer, have little family reunions, blah, blah, blah, there at Lake Walnut Peck. So it's very near and dear to my heart.
• 18:32
  > Julianna>Anyways, which. What did you bring from Lake Wall and Paul Pack, what did you.
• 18:36
  > Dave>So this is the 2019 tequila barrel aged goza.
• 18:42
  > Julianna>Oh.
• 18:42
  > Dave>And it's a 4.2% beer. Um, they. They aged it in, uh, in Yejo, I probably said that wrong, but in Yayo tequila barrels, which is like the, you know, lesser aged barrels, I think. Um, and so, um, because I think there's blanco and Yayo and then reposado, if I'm not mistaken. M. And so in Yayo, sort of the middle.
• 19:08
  > Dave>And so, uh, you definitely get the tequila flavor in this, which is kind of vegetal.
• 19:16
  > Dave>Um, definitely. It has, like, nothing tastes like tequila except tequila and a, uh, Goza, uh, to me, is a very good beer to complement that flavor. Because it's sort of light, kind of salty, a little acidic. I think there's some lime in here.
• 19:36
  > Dave>Basically they've made a margarita.
• 19:38
  > Julianna>Yeah.
• 19:39
  > Dave>You know, a beer Garita.
• 19:40
  > Julianna>Mhm.
• 19:41
  > Dave>So what, what do you think about it though?
• 19:42
  > Julianna>And this is well done on the aroma you can taste or uh, sorry, you can smell the lime, you can smell some saltiness to it and that just draws you in and yeah, I mean, would I even consider this a beer?
• 19:57
  > Julianna>I'm almost hesitant in a way. Like, you know, the devil in me is saying, no, this isn't a beer, this is a drink. Um, it's got a cocktail component. It does have a good cocktail component.
• 20:10
  > Dave>To it, but I think that makes it appeal to people who maybe are not looking for, you know, an IPA or you know, a stout or something. Like this is a good warm weather beer.
• 20:26
  > Julianna>Oh, for sure.
• 20:27
  > Dave>And you can't say that about a lot of barrel aged beers.
• 20:30
  > Julianna>No, honestly, no.
• 20:31
  > Dave>Them.
• 20:32
  > Julianna>Right. Because they're just, they tend to be.
• 20:34
  > Dave>Because a bourbon barrel age stout is, is the normal thing. Right, right. Or you know, a scotch barrel aged we heavy or you know, like whatever.
• 20:44
  > Julianna>Sure.
• 20:45
  > Dave>That's going to follow those little trends. But a tequila barrel aged light beer, so you've got a light, lighter liquor, liquor flavoring. A lighter flavored beer. I think it lends itself to warmer weather.
• 21:00
  > Julianna>Oh yeah.
• 21:01
  > Dave>Um, you know, I'm not a lawnmower beer by any means, but it still, it's only 4.2% so you're getting a lot of depth of flavor for not much alcohol. I think.
• 21:12
  > Julianna>Yeah, you are. And if you think about it, this was, I mean they were doing this early on compared to the breweries now that are trying to make cocktails, different.
• 21:24
  > Dave>Kinds of beer or different kinds of barrels. But also, yeah, to your point, like cocktail, uh, inspired.
• 21:30
  > Julianna>Yeah, yeah, yeah. I, I think this is great and.
• 21:33
  > Dave>It'S held up well.
• 21:34
  > Julianna>Yeah, yeah, yeah. Okay, well, we are going to rate.
• 21:38
  > Dave>The uh, Tequila barrel age Goa from Wallen Paw Pack Brewing in Holly, Pennsylvania.
• 21:45
  > Julianna>We're going to rate it a four.
• 21:50
  > Dave>Holly.
• 21:51
  > Julianna>Okay. So now my next beer we are going to go into the Belgian side of things and we're going to talk about a Belgian pale from Brasserie de la Sen in Brussels. So they got together with Shelton Brothers, which those of you used to be.
• 22:19
  > Dave>The big importers, like in the beer scene. Yes, for, for several years Shelton Brothers were. They were it, man. Like if you like, uh, Canton, um, all the big Belgian names. M. You wanted to get that into the US you came to them and their. Their festival was the. The best beer festival for that kind of stuff.
• 22:41
  > Julianna>Mhm.
• 22:42
  > Dave>And then they imploded and now they're gone.
• 22:44
  > Julianna>Yeah. So this beer is called Monsieur Shelton.
• 22:49
  > Dave>Uh-huh.
• 22:50
  > Julianna>And it celebrates 20 years of opinionated beer importing.
• 22:54
  > Julianna>And on the label it is.
• 23:00
  > Julianna>It is Dan Shelton sitting in his chair with his computer, with his laptop.
• 23:06
  > Julianna>His feet are propped up on a desk and he is drinking a fine Belgian beer.
• 23:13
  > Dave>Sure.
• 23:13
  > Julianna>In a nice tulip glass. And that.
• 23:16
  > Dave>Why wouldn't he?
• 23:17
  > Julianna>Right. Exactly. Exactly. So this is 5.5 ABV.
• 23:22
  > Julianna>And honestly, I was worried about it when I.
• 23:26
  > Dave>What year is this?
• 23:27
  > Julianna>26.
• 23:29
  > Julianna>2015.
• 23:30
  > Dave>Wow. Another 2015?
• 23:33
  > Julianna>Yeah, I think so.
• 23:36
  > Julianna>Yeah. Isn't that crazy?
• 23:38
  > Dave>Yeah. Is it on the bottle?
• 23:41
  > Julianna>Um, maybe it doesn't. I just didn't. 2016.
• 23:46
  > Dave>2016. No, still. So eight years.
• 23:48
  > Dave>Wow, that's, um, that's impressive. And you. So when you opened it, did it gush at all?
• 23:55
  > Julianna>No, it didn't. Which I was very happy about. But as we started talking, um, and I opened up all of my bottle slash cans before we started recording, just in the off chance that one would gush, because who knows?
• 24:11
  > Dave>Well, I think chilling them before the show probably helped a little bit. But you can't ever be sure about those Belgians.
• 24:17
  > Julianna>You can't.
• 24:18
  > Dave>They'll gush on you.
• 24:19
  > Julianna>Yeah.
• 24:19
  > Dave>Like old people. They'll.
• 24:20
  > Julianna>They'll leak right on you when you least expect.
• 24:23
  > Dave>Right.
• 24:24
  > Julianna>Yes. So it started creeping, you know, it was like slow foam, the thicker foam that sort of like slowly.
• 24:32
  > Julianna>Yeah, uh, that's what it was doing.
• 24:35
  > Dave>Yeah.
• 24:36
  > Julianna>And it still has a nice head to it.
• 24:39
  > Dave>Mhm. This is nice.
• 24:41
  > Dave>It's got, it's got all the things you want in a Belgian beer without being overpowering.
• 24:47
  > Julianna>Mhm.
• 24:48
  > Dave>It feels like this one. I. I think a lot of people would say this one has fallen off a little bit and maybe it has, but to me, it's got enough of the things I want from a Belgian beer. Like that little. A little bit of barn, a little bit of straw, um, a little bit of funk, a little bit of the fruity ester. It's got enough of the. All those little things that keep it interesting.
• 25:15
  > Julianna>Yes.
• 25:15
  > Dave>Without being crazy.
• 25:16
  > Julianna>Yes. Now, I mean, the hops were not necessarily.
• 25:21
  > Dave>They're. They're gone.
• 25:23
  > Julianna>Yeah, they are gone though. I'm getting a slight taste of like aged hops.
• 25:29
  > Dave>Like that cheese.
• 25:31
  > Julianna>Yeah, yeah, yeah. Um, but on an ag. You know, like, it's been like the hops have been sitting in the attic for a long time.
• 25:39
  > Dave>Yeah.
• 25:39
  > Julianna>Getting a little must on them, you know, or some. Or a layer of penicillin or something, you know what I mean?
• 25:47
  > Dave>So this will fight infections.
• 25:49
  > Julianna>This is perfect. Yeah. We should have had this in the winter.
• 25:51
  > Dave>There we go.
• 25:52
  > Julianna>Um, anyways, I. Yeah, like, I'm really impressed by it and by the age of it. Because you're still tasting the components.
• 26:02
  > Dave>Yeah.
• 26:02
  > Julianna>Uh, that you would come to expect. You know what I mean?
• 26:05
  > Dave>Yeah.
• 26:06
  > Julianna>It's got this little bit of creaminess.
• 26:09
  > Julianna>It's got the barnyard.
• 26:10
  > Dave>It makes you cough, you know.
• 26:11
  > Julianna>Makes me cough, Sure. I mean, it's like perfect.
• 26:14
  > Julianna>And, and it gives me that like almost goody powdery, sort of a little asper. Yeah.
• 26:24
  > Julianna>Aspirin kind of thing at the end.
• 26:25
  > Dave>Yeah.
• 26:26
  > Julianna>Which to me is just very indicative of that style.
• 26:28
  > Dave>Sure, sure, sure.
• 26:30
  > Julianna>Yeah, yeah. Anyways, I think we are going to rate Monsieur Shelton a. Uh.
• 26:39
  > Julianna>All right, how about a little story time?
• 26:42
  > Dave>Okay, so in the category of, uh, proud to be a Tennessean.
• 26:47
  > Julianna>Oh, boy.
• 26:48
  > Dave>From wsmv, Channel four.
• 26:51
  > Dave>So that's local news, local NBC affiliate. Tennessee. Uh, House just passed a bill that, um, me. Let me get the exact wording right. Bill that would make first cousin marriage illegal in Tennessee. Passes, but not without a fight.
• 27:10
  > Julianna>Without a fight.
• 27:12
  > Dave>Two Republican lawmakers, uh, voted against making the it illegal. This is from David Smithson, uh, wrote this, so. Good job, David. Okay, um, the crux of the story is that in 2024, Tennessee finally decided that first cousins should not marry each other. You know, I mean, it had to happen sooner or later. Don't worry, Pennsylvania will get there.
• 27:40
  > Julianna>Wait, so up to this point, it's been cool for you to marry your first?
• 27:45
  > Dave>Well, I don't know that it's been cool, but I don't know that it's technically been illegal.
• 27:50
  > Dave>Um, so in. In Tennessee's not never ending crusade to fight, uh, child, um, birth defects and things of that nature, they finally decided to pass a law that would say your uncle daddy, uh, will no longer be able to be your uncle daddy and your sister wife. Uh, well, well, they didn't say brother and sister marriage. They just said first cousin. So maybe second cousins and third cousins are still on the table, but definitely first cousins will not be able to marry in Tennessee. So if you are wanting to marry your cousin, your first cousin, you're going to have to move to Alabama.
• 28:37
  > Dave>Okay, That's. That's what it is. Now. The one guy who fought the law was like, hey, look, you're doing this so that inbreeding will not cause birth defects. But you're infringing on the rights of two male first cousins who might want to get married because they're not gonna inbreed and cause birth defects.
• 29:00
  > Dave>So that was his. That was his whole argument, which. Okay, that's fair in a way.
• 29:05
  > Julianna>Yeah.
• 29:06
  > Dave>But I'm like, if you're in the. In the entire wide world, if your one true love is your first cousin, I mean, uh, couldn't you just live together?
• 29:22
  > Julianna>Uh, yeah, but in this day and age, it's okay to get.
• 29:27
  > Dave>I mean, but is it. I guess it's not, though.
• 29:32
  > Dave>But then again, I say all that. But then I think, you know, love is like coffee creamer.
• 29:41
  > Dave>Right. There's a lot of different flavors.
• 29:44
  > Dave>Most of them are gross.
• 29:46
  > Julianna>Okay, so what you're saying love is mostly gross?
• 29:49
  > Dave>Yeah. Look at the Internet, you know.
• 29:53
  > Julianna>Okay.
• 29:53
  > Dave>In reality tv.
• 29:55
  > Julianna>Well, there's that.
• 29:56
  > Dave>Yeah, yeah. Go on Instagram, see what you find.
• 29:59
  > Julianna>Okay.
• 30:00
  > Dave>I don't know if that's really love, but anyways, so, um, yeah. In Tennessee, if you're a first cousin, you can't marry each other.
• 30:11
  > Julianna>Wow.
• 30:12
  > Dave>What about Pennsylvania? Can you marry your first cousin in Pennsylvania?
• 30:17
  > Julianna>I guess so. I don't know.
• 30:20
  > Dave>I bet you can. I bet you still can.
• 30:23
  > Julianna>I don't know if it's. I. I'm, um, very common.
• 30:26
  > Dave>I'm putting money on that. You can marry your first cousin in Pennsylvania.
• 30:31
  > Julianna>I don't have any money.
• 30:33
  > Dave>I don't know.
• 30:34
  > Julianna>I don't know.
• 30:34
  > Dave>Do you have any first cousins?
• 30:36
  > Julianna>I, uh.
• 30:38
  > Dave>Have they married each other?
• 30:41
  > Julianna>No.
• 30:41
  > Dave>Are they dating?
• 30:43
  > Julianna>No, dude, no, not like that.
• 30:49
  > Dave>Why don't we just drink a beer?
• 30:51
  > Julianna>Yes, why don't we just drink a beer?
• 30:53
  > Julianna>Okay. Good old boy Dave. What do you got next?
• 30:57
  > Dave>Okay, so this one's not that old.
• 31:00
  > Dave>Um, okay, but I. I wanted to go ahead and get it out of the cellar.
• 31:05
  > Julianna>You wanted to get it out of the cellar? Was it hurting you in some way?
• 31:09
  > Dave>It's probably going to hurt us here in a few minutes when we drink it. I'm pretty sure this is a 2023. This is from Boulevard Brewing.
• 31:18
  > Julianna>Okay.
• 31:19
  > Dave>Um, where are they? In Kansas City. Yeah, yeah. This is the, um, Churro Grande limited release. I think this is a large barrel aged stout.
• 31:34
  > Julianna>Oh, lovely.
• 31:36
  > Dave>Yeah.
• 31:38
  > Julianna>It smells barrel aged.
• 31:43
  > Dave>This is.
• 31:47
  > Julianna>Actually. Well, it's quite sweet. It's very smooth. I can taste the cinnamon.
• 31:57
  > Dave>Yeah, that, I think, you know, cinnamon with churros. I mean, that's the major flavor component.
• 32:07
  > Dave>This. Golly, this Is sweet.
• 32:10
  > Julianna>Yeah. I was trying to be nice.
• 32:12
  > Dave>Don't be nice.
• 32:13
  > Julianna>It does. It does taste like a churro.
• 32:15
  > Julianna>Like I'm getting the. The dough and I'm getting lots of cinnamon sugar that they sprinkle on top of it.
• 32:23
  > Dave>I don't know if letting this sit longer would have made it better.
• 32:28
  > Julianna>We'll be back in just a minute with more.
• 32:32
  > Dave>Hachimachi.
• 32:36
  > Julianna>Okay, so what does it say on the.
• 32:39
  > Julianna>What is this called? I'll look it up quick.
• 32:41
  > Dave>Churro Grande.
• 32:43
  > Julianna>Okay.
• 32:44
  > Julianna>M.
• 32:52
  > Julianna>Okay, so it's a brown ale. It's an imperial brown ale and it's 13 and a half percent.
• 33:08
  > Dave>Okay, take a leap in the last greatest.
• 33:17
  > Dave>So this, uh, says 12%, but on their website.
• 33:21
  > Julianna>What's, uh, the sand, the bottle?
• 33:23
  > Dave>I don't know, man.
• 33:24
  > Julianna>Here, let me.
• 33:25
  > Dave>I don't be reading, apparently.
• 33:30
  > Dave>We'll just roll with this.
• 33:34
  > Julianna>Welcome back, everyone. So today's episode is kind of special because good old boy Dave and I are the only ones manning the microphones. But also we're doing a bit of spring cleaning from our sellers, getting rid.
• 33:49
  > Dave>Of some of that old stanky beer, or in this case, some not so old stanky beer.
• 33:56
  > Julianna>What we were starting to talk about before the break was the barrel age Churro grand from boulevard.
• 34:03
  > Dave>It's a 2023 barrel aged Imperial Brown. Alex.
• 34:08
  > Julianna>Mhm. Cinnamon and natural flavors.
• 34:11
  > Dave>There's nothing natural in this beer.
• 34:13
  > Julianna>Yeah.
• 34:13
  > Dave>Said 12%.
• 34:15
  > Julianna>13 and a half percent.
• 34:17
  > Dave>13 and a half percent.
• 34:19
  > Julianna>That's what it says on the bottle.
• 34:20
  > Dave>Sugary mess of a beer.
• 34:23
  > Dave>I don't. So here's the deal.
• 34:26
  > Dave>This thing was. Okay, so 13 and a half percent.
• 34:29
  > Dave>It's barrel age. You could probably age this, but it's not. I don't know that this is going to be anything because the sweetness is not going to go away over.
• 34:40
  > Julianna>It is. It is super sugary sweet.
• 34:43
  > Julianna>I don't know. I don't think that that's. I. I don't know that anything is really going to change. Maybe the vanilla will fall off and maybe some of the cinnamon will fall off, but honestly, it's kind of boozy.
• 34:53
  > Dave>So maybe some of that.
• 34:55
  > Julianna>Boozy than any. It's boozy sweet.
• 34:58
  > Dave>Yeah. This is like one of those, uh, cocktails like you get downtown Nashville if you're in a bachelorette party.
• 35:08
  > Julianna>Yeah.
• 35:09
  > Dave>Like a shot.
• 35:10
  > Julianna>It's a lot. Yeah, it's a lot. But I also get the. The doughy flavor.
• 35:17
  > Dave>Like if you're going for a churro.
• 35:19
  > Julianna>Yeah.
• 35:19
  > Dave>This is nailed. They nailed it. Like, if you're gonna rate it as far as. Does it taste like a churro?
• 35:26
  > Julianna>100%, right? A hundred thousand percent. Now it's just a boozy churro.
• 35:31
  > Dave>Yeah. Is it a good beer to drink? Not from where I'm sitting.
• 35:37
  > Julianna>I, I think that if you took out the churro part and just made it an imperial brown, I, I think if you let it sit for a while, it might be good, but it's just too much right now.
• 35:47
  > Dave>Yeah, I just, I don't know that letting it. I'm, um. That's, that's the other thing about spring cleaning the cellars. Like when we look at some of these beers, like the Berliner Vice, I don't think letting it age hurt it.
• 36:01
  > Julianna>Yeah.
• 36:02
  > Dave>The one from Crooked Stave, I think the aging probably, maybe even helped was good before, but it was probably better. Now this one, I don't think barrel agent or, um, sellering it would do anything for it.
• 36:18
  > Julianna>No, I think it just is what it is. Yeah.
• 36:22
  > Julianna>So we are going to rate the Churro Grand Grande from Boulevard in Kansas City a dose.
• 36:34
  > Julianna>Um, for me, I took something and pulled it out from 2020.
• 36:39
  > Dave>Okay.
• 36:39
  > Julianna>And this is from side project. Oh, and it is their grisette now.
• 36:45
  > Dave>Side project. That's from the guy who worked at Perennial. Right. But then he wanted his own side project. See what I did there?
• 36:58
  > Dave>So this is St. Louis, Missouri.
• 37:00
  > Julianna>Mhm.
• 37:04
  > Dave>Now a grisette, if I'm not mistaken, is much like a Goza.
• 37:13
  > Julianna>Yes. This is only 4% ABB. Yeah, only 4%.
• 37:19
  > Julianna>So a grisette is inspired by the soft session beers of Belgium. The blonde color notes of floral European hops and delicate bright finish create a complex yet very approachable beer.
• 37:33
  > Julianna>This farmhouse inspired table beer was aged in a Missouri oak fruiter for several months before being naturally, um, conditioned.
• 37:42
  > Dave>Farmhouse. Okay.
• 37:43
  > Julianna>Yes, I, Well, I've got thoughts on it, but what are your thoughts on it?
• 37:49
  > Dave>It's very delicate, um, lightly tart, beautiful color, nice light gold.
• 37:59
  > Julianna>It's gorgeous.
• 38:01
  > Dave>Very clear. It's still got nice carb, but not overly carved.
• 38:06
  > Julianna>It's light bubbles on the tongue.
• 38:09
  > Dave>And effervescent.
• 38:11
  > Julianna>Yes, very effervescent.
• 38:13
  > Julianna>And when you pop them, you get this almost lemony citrus pop of flavor.
• 38:18
  > Dave>Yeah.
• 38:19
  > Julianna>Um, with a nice, with a very light hay kind of background on it. But for 4% ABV, this is substantial. Like, meaning there's a nice amount of flavor in this.
• 38:35
  > Dave>Yeah, nothing's falling off here. I mean, all the, I think all the components are still there. And you know, so this is four years old. Everybody says five years is the window, you know, that you want to stay within for cellaring beers.
• 38:55
  > Julianna>But is it. I don't know.
• 38:57
  > Dave>I mean, I've found it to be very subjective. I mean, I think some beers are great. At 10, we've had a 20 year old barley wine that was amazing. So. And then we've had a Churro grande that was one year old that, you know, if it's not a good beer to start with, it's not going to be a good beer four or five years later, you know.
• 39:20
  > Julianna>True.
• 39:21
  > Dave>Um, but if you start with a well made beer, which I think this one definitely was, or in is.
• 39:29
  > Julianna>Yeah.
• 39:29
  > Dave>And, you know, the. The trick is getting to it within the right time frame before it starts to fall off. And. And I think you probably open this one at the right time because at 4%, it's gonna start to fall off at some point, you know, and I. But I think this one is nice still.
• 39:53
  > Julianna>Yes, I think so too.
• 39:57
  > Julianna>Well, I think we shall rate the grisette from side project A. Uh, five.
• 40:12
  > Julianna>Well, cool. So, good old boy Dave, what do you have next?
• 40:17
  > Dave>Well, I have to open it because I was hoping you would talk about your other beer a little more.
• 40:23
  > Dave>This is why we don't have shows with just the two of us.
• 40:26
  > Julianna>Oh, whatever.
• 40:27
  > Dave>So tell me, Juliana, what year did you go to Poughkeepsie and visit plan B the first time when you brought all those beers back?
• 40:39
  > Julianna>Um, I'm going to say that.
• 40:49
  > Julianna>Oh, gosh.
• 40:51
  > Julianna>29.
• 40:56
  > Julianna>Oh, uh, 2018, 2017.
• 41:01
  > Julianna>Do you have a beer from.
• 41:03
  > Dave>I think it was. I'm gonna say it was 2019.
• 41:06
  > Dave>I think that's when you went. Okay, but this is, um, bloody.
• 41:12
  > Dave>It is a 7.2% brunch inspired sour beer. It has 2018. Sorry. Okay. Okay, that's cool. We'll split the difference. Homegrown heirloom tomatoes. Ah.
• 41:27
  > Dave>Tabasco, peppers, celery, horseradish, lemon basil, lime basil, beets. And a touch of some kind of salt that I'm not even gonna try to pronounce his name. Salt.
• 41:46
  > Dave>And, um, it is basically a sour beer that should taste like a Bloody Mary.
• 41:54
  > Julianna>Okay.
• 41:55
  > Dave>And we did a plan B.
• 41:58
  > Dave>Ah, episode that year.
• 42:01
  > Dave>Um, I forget the name. I. I tried to go back and find the name of the episode. I couldn't find it.
• 42:07
  > Dave>But I do know we went through, and I don't think we. We may have covered bloody as part of that episode. I'm not sure how it went over with all the fellas.
• 42:17
  > Dave>Okay, well, beautiful light gold color. So you, you don't see tomatoes in it.
• 42:28
  > Dave>Whoa. I definitely get the celery, the horseradish, uh, maybe some of the basil.
• 42:42
  > Julianna>Oh, uh, this is.
• 42:42
  > Dave>Yeah, it's actually really cool like this. This beer tastes nothing like what it looks like.
• 42:49
  > Julianna>So we did have this back in 2019.
• 42:52
  > Dave>Okay, so you must have gone at the end of 2018 and then we did the show, the 2019.
• 42:58
  > Julianna>Yeah. Um, cuz our episode was somewhere around late January or January or February.
• 43:05
  > Dave>It's still got a little bit of the salt. I get a little bit of the heat from the Tabasco.
• 43:11
  > Dave>Um, acidity is there, but not.
• 43:15
  > Julianna>Does it overwhelmingly.
• 43:16
  > Dave>So does it taste like a bloody. So like this is not. If you're looking for something that tastes like a Bloody Mary, it doesn't straight up taste like a Bloody Mary, but it does have a lot of those flavor components.
• 43:29
  > Julianna>It does, yeah.
• 43:30
  > Dave>Yeah.
• 43:30
  > Julianna>The basil is there. It's very prominent right now. But it's fresh.
• 43:35
  > Dave>Yeah.
• 43:36
  > Julianna>And I still like, I, I still taste a freshness there.
• 43:39
  > Dave>So this is another one that I kept cold the whole time.
• 43:45
  > Dave>So I do think for some beers and some, some of the, uh, components, you definitely get a better result if you keep it cold versus cellaring it at room temperature. I think this would have, this would be a different story if this beer had been kept at room temperature.
• 44:04
  > Julianna>Oh yeah, yeah, no doubt, no doubt. Uh, but very well done.
• 44:08
  > Dave>7.2%. Wow.
• 44:10
  > Julianna>And it doesn't taste 7.2. I, uh, like it tastes more along the lines of the grisette. Maybe like five, five and a half.
• 44:18
  > Dave>Yeah.
• 44:19
  > Julianna>But I don't feel like it's that alcoholic, if you will.
• 44:24
  > Dave>Sure. Now how much of this beer would you have to drink to date your first cousin?
• 44:31
  > Julianna>A lot of it.
• 44:33
  > Dave>Yeah.
• 44:34
  > Julianna>Yeah, a lot of it. Yeah.
• 44:36
  > Dave>What about your second cousin?
• 44:40
  > Dave>Third.
• 44:42
  > Julianna>Okay. Anyways.
• 44:43
  > Dave>Okay.
• 44:44
  > Julianna>Sorry, I, I think this is well done. I do. It's a little out there, you know.
• 44:50
  > Dave>Yeah. It makes me definitely, uh, want us to do a cocktail beer like between this and the Tequila Barrel. Goza.
• 45:01
  > Julianna>Mhm.
• 45:02
  > Dave>I think there are definitely some, some beers that are cocktail inspired.
• 45:07
  > Julianna>Yeah. I mean, and cheers to these breweries that are thinking outside the box. You know, you could split hairs as well. Is this really a beer?
• 45:15
  > Julianna>Um, you know, or is it just something completely different?
• 45:17
  > Dave>But what is a beer? It's, it's as long as it's got grain and, and it's fermented, you know.
• 45:23
  > Julianna>I mean, grain, yeast, some kind of.
• 45:26
  > Dave>Hops, maybe but, like, what about every farmhouse ale out there?
• 45:30
  > Julianna>Sure.
• 45:30
  > Dave>That's got pumpkin or zucchini or whatever they grew in the garden, you know, out there, I mean, because that's what these guys do. Right.
• 45:39
  > Julianna>And you could say that these herbs have the astringent or, you know, the qualities of hops and precursor to hop.
• 45:47
  > Dave>So it's like a gruet.
• 45:48
  > Julianna>Yeah.
• 45:49
  > Dave>Almost maybe, you know, really good.
• 45:51
  > Julianna>Really good.
• 45:52
  > Dave>Yeah. What do you think about this beer? What would you rate it?
• 45:55
  > Julianna>I'm, um, gonna say a three.
• 45:57
  > Dave>Yeah.
• 45:58
  > Julianna>All right.
• 46:01
  > Julianna>Now, the next spear that I have should not come as any surprise for anybody who has ever listened to anything that I have said about beer the last so many years.
• 46:14
  > Dave>We love you, Bob.
• 46:16
  > Julianna>Yes.
• 46:17
  > Dave>You are the best.
• 46:19
  > Julianna>So this beer is a collaboration between Saint Somewhere, may they rest in peace, from Tartan Springs, Florida, since they are no longer exist, and Jester King, Austin, Texas. Oh, this was brewed in collaboration, um, and it was brewed in Austin with local orange blossom honey. Um, both Jester King and Saint Somewhere, AKA Bob, are sticklers for tradition. Open fermentation, wild yeast, simple grain bills, even down to the packaging.
• 46:55
  > Julianna>The beer is following in the footsteps of those we most admire.
• 47:01
  > Julianna>It is, um, why I pulled this out is it's spring and currently right now I'm in lent and the feeling of kind of a rebirth and then also of, I guess bees are kind of a part of my heritage.
• 47:22
  > Dave>Well, bees come out in the spring too.
• 47:25
  > Julianna>Well, right, right, right. But, you know, honey is part of my heritage. Bees are part of my heritage. And, and the spring rebuilding, etc that I thought this would be lovely to open up at this time.
• 47:38
  > Julianna>So. Oh, and if I didn't say this is 5% ABV and this is what they're just considering a ceson.
• 47:48
  > Dave>Well, I think ceson is a nice style. Can be a little bit of a catch all but beautiful. Very clear, lightly carved.
• 47:58
  > Dave>M.
• 48:05
  > Dave>I'm guessing this one's falling off a little bit because it's. It's still nice, though. It's nice.
• 48:13
  > Julianna>Interesting because I taste the honey on this.
• 48:18
  > Julianna>I. I taste the orange like an orange flower. Um, so floral orange as opposed to citrus orange, if that makes any sense. And the honey's there though, though, just the remnants of it because I feel like it's refermented a bit in the bottle over the years. Um, I'm going to say that this was a 2617, maybe. Although I could be wrong.
• 48:51
  > Dave>Oh, I. I can't imagine that.
• 48:53
  > Julianna>Yeah, yeah, yeah. Okay.
• 48:56
  > Dave>Um, yeah, it's probably on the bottle. Yeah. I think most of the ones we have are 2017.
• 49:02
  > Dave>No, I like this. I think it's very easy to drink and it's got, it's definitely retained some of the honey notes.
• 49:09
  > Julianna>Yeah, Yeah, I, I, I think it's nice.
• 49:14
  > Dave>Okay.
• 49:14
  > Julianna>Uh, yeah. Nice.
• 49:15
  > Dave>Yeah. Nice.
• 49:16
  > Julianna>Yeah.
• 49:17
  > Dave>Nice.
• 49:18
  > Julianna>What would you rate it?
• 49:19
  > Dave>I would say three.
• 49:21
  > Julianna>Okay.
• 49:22
  > Dave>Yeah.
• 49:22
  > Julianna>Uh, we shall rate the Saint Somewhere Jester King collaboration. And I'm going to butcher the name of it, but it is called Bouti Vert.
• 49:32
  > Dave>Booty.
• 49:33
  > Julianna>Yeah, that's what I thought you were going to say.
• 49:35
  > Dave>Booty. Vertical.
• 49:36
  > Julianna>Booty Vert.
• 49:37
  > Dave>Booty Vert. Then let's give it a four for the name. Booty Vert.
• 49:43
  > Julianna>Okay. Four it is for the name. Not to be confused with marrying first cousins. Yes.
• 49:49
  > Julianna>Well, that is going to do it for today's episode. How cool is that?
• 49:54
  > Dave>I'm, I think we did a great job.
• 49:57
  > Julianna>I think so.
• 49:58
  > Dave>Especially me, but I mean, I think you were great.
• 50:01
  > Julianna>Oh, mostly you.
• 50:02
  > Dave>Yeah, sure, sure.
• 50:03
  > Julianna>Yes, Dave, mostly you.
• 50:06
  > Dave>And I'm going to be honest, I had actually started pouring another beer because I thought we were just at the end of the second segment, so.
• 50:15
  > Julianna>Well, yeah. Thank you for joining me today.
• 50:18
  > Dave>Thank you for joining me and letting us dip into the cellar a little bit.
• 50:23
  > Julianna>Yeah. This was cool.
• 50:25
  > Dave>Yeah.
• 50:25
  > Julianna>All right. This is good old gal Juliana. Keep on chuggling and we'll catch you next time.
• 50:31
  > Dave>Bye.
• 50:34
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• 50:43
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• 50:45
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• 50:47
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• 51:21
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• 51:45
  > Announcer>This has been a one tan hand production of Sips, Suds, and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios. Your host. The good old boys will see you all next time.