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Pumpkin Beer Closeout on Aisle 5 · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Dave>The pumpkin and spice laden atrocities we'll be trying today are from fat orange cat brew brew co.
• 0:14
  > Dave>In north haven, connecticut. Cautionary tale t a I l pumpkin ale from urban chestnut brewing co. In st. Louis, missouri. O' fallon vanilla pumpkin beer from off color brewing co. In chicago, illinois, pumpkin beer for cafes from four hands brewing co. In st louis, missouri. Pumpkin ale brewed with spices. And from the atlanta hard cider company in at hotlanta, georgia, pumpkin spice craft cider.
• 0:53
  > Announcer>We'll be right back after this break. 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.
• 1:28
  > Announcer>Post the good old boys. Suds, Suds, Suds. It's time for more suds. Hey there.
• 2:00
  > Julianna>Welcome, everyone. We're gathered around again for another suds segment where we aren't scared of anything. I mean, anything. Well, except running out of beer. That is exactly what I say when I look in the beer fridge and there's nothing there.
• 2:24
  > Dave>I think, oh, usually you say, dave, why'd you drink all the beer?
• 2:29
  > Julianna>I was trying to be nice. Okay, But, Dave, why do you keep drinking all the beer?
• 2:35
  > Dave>Because it's good.
• 2:38
  > Julianna>Even today.
• 2:40
  > Dave>We'll see. Okay, tbd.
• 2:42
  > Julianna>Fair enough. I'm one of your hosts, good old gal Juliana. And joining me at the table today is good old boy days.
• 2:49
  > Dave>I'm gonna do that again, okay? I said to get it out of my system.
• 2:54
  > Julianna>You feel better?
• 2:55
  > Dave>Uh, I feel pretty good now.
• 2:56
  > Julianna>Okay. Well, to be reserved. Maybe for later, right?
• 2:59
  > Dave>Yes.
• 3:01
  > Julianna>So it's been said that the worst mistakes are the ones we keep making over and over and over again.
• 3:10
  > Julianna>Summer questionable decisions, Anyone?
• 3:13
  > Dave>Stop it.
• 3:14
  > Julianna>Some people keep getting back with their ex even though they know they will never change. Others put things off until the last minute even though they know it's going to turn around and bite them in the butt.
• 3:27
  > Dave>Juliana.
• 3:29
  > Julianna>For us, though, it's a lot more serious, serious, serious tone. Every time we do a pumpkin beer show, we swear that we will never do another one.
• 3:46
  > Julianna>Folks, here we are again. You know we're doing it again now. Frankly, I don't hate pumpkin beers.
• 3:58
  > Julianna>Hate is a very strong word when it comes to beer.
• 4:02
  > Julianna>But sometimes brewers are just a little heavy handed with those spices.
• 4:09
  > Dave>Sometimes a little heavy handed. You know, the last time we did a pumpkin beer show, it took a month and a half for me to get the taste all spice and cloves out of my Mouth.
• 4:22
  > Julianna>Well, I mean. Yeah, yeah, Okay, I get it. I get it. Maybe you should just brush more often.
• 4:32
  > Dave>Rude. That was. That was rude. But well played.
• 4:40
  > Dave>Oral hygiene aside, though, I don't think the. I don't dislike the idea of a beer made with pumpkin. Right. Pumpkin's pretty innocuous, and, you know, sometimes it's a good grain substitute or whatever, but it's all the other stuff. It's the baggage, you know, that comes along with it.
• 5:01
  > Dave>All the. All the spices and the, you know, the allspice and the nutmeg and all that stuff. Yeah, whatever. But you know what? We're not here for ourselves, right? We're here for the audience.
• 5:15
  > Julianna>We are. I mean, we are taking one again for the team.
• 5:19
  > Dave>We've taken a lot for this team.
• 5:22
  > Announcer>A lot.
• 5:23
  > Julianna>And we're giving again. Well, why don't you give us today's lineup?
• 5:31
  > Dave>The pumpkin and spice laden atrocities we'll be trying today are from Fat Orange cat Brew Brew Co.
• 5:42
  > Dave>In North Haven, Connecticut. Cautionary Tale T A I L Pumpkin Ale. From Urban Chestnut Brewing Co. In St. Louis, Missouri. O' Fallon Vanilla Pumpkin Beer. For those of you in the Midwest, you may remember o' Fallon Brewing Company, uh, in Missouri, they closed down a few years ago. Urban Chestnut bought up the rights to a few of their beers. One of them, two of them, being their pumpkin ale or their pumpkin beer, and then the vanilla pumpkin beer. So we have that one today.
• 6:16
  > Announcer>Yay.
• 6:17
  > Dave>From Off Color Brewing Company in Chicago, Illinois. Pumpkin beer for cafes. That scares me.
• 6:25
  > Dave>Cafes. Uh, from Four Hands Brewing Company in St.
• 6:29
  > Dave>Louis, Missouri. Pumpkin Ale brewed with spices and from the Atlanta Hard Cider Company in it.
• 6:39
  > Dave>Hotlanta, Georgia. Pumpkin Spice Craft Cider. Just to change it up a little bit. Oh, and we're gonna change it up a little bit more, really, by, uh, including a beer from Fonta Flora Brewery in Nebo, North Carolina, as opposed to your elbow, your Nebo. Uh, the supper table. Sweet Potato Amber Ale. Sweet Potato is the pie rival. Holiday pie rival of the pumpkin.
• 7:15
  > Julianna>Yeah.
• 7:16
  > Dave>So we thought we would slip one in there. Yeah.
• 7:22
  > Dave>Oh, that. What do you want? That one.
• 7:28
  > Julianna>Okay. Thank you. Um, okay. It sounds like a. A lineup. Yes, it's a lineup. Well, we're going to be tasting and rating these beers from one to five on the fly.
• 7:42
  > Dave>We loaded all five sound effects, but I don't think we're gonna need more than one and two.
• 7:46
  > Julianna>Really? You don't? Yeah. All right, well, let's get to the first beer. Now, you may know I'm a fan of can art. I'm not gonna lie. And fat orange cat always delivers with some really cool cat themed art.
• 8:04
  > Announcer>Sure.
• 8:05
  > Julianna>And a cat is a ghost in a really cool, vintage looking, creepy little room. I think it's perfect.
• 8:16
  > Julianna>Absolutely perfect.
• 8:18
  > Dave>Yeah, they do have good can art.
• 8:19
  > Julianna>I mean, we got sconces, we got portraits, and we have a very dark colored beer, don't we?
• 8:28
  > Dave>It is a deep amber color. Very pretty red highlights in it. Hold up to the light. Ooh, spicy. Yeah, you can definitely smell the, uh, m.
• 8:43
  > Dave>Nutmeg. All spice and cloves and cinnamon.
• 8:47
  > Julianna>Okay, well, this is. This is an ale with pumpkin, vanilla and spices. This is 8% ABV. And you know this is a contract brewery with 12% distributing.
• 8:59
  > Dave>Yep.
• 8:59
  > Julianna>Yes. Okay, well,
• 9:07
  > Dave>So I'm gonna say this. It's gonna be controversial. And when we go back and listen to this, I mean, if we ever do, um, I'm gonna deny it and say it was AI. Uh, I'm not hating this.
• 9:24
  > Julianna>No, actually, I'm like, I'm liking this because I.
• 9:28
  > Julianna>This isn't as cinnamony,
• 9:34
  > Dave>isn't. It isn't anything. Yee. Is a lot of it's, uh, dare
• 9:40
  > Julianna>I say, almost balanced.
• 9:43
  > Dave>Yeah. I mean, some of the, um, some of the pie spice stuff does linger on the palate a tad more than I would prefer.
• 9:55
  > Julianna>Okay, but they're all gonna do that. That's the thing about.
• 9:58
  > Announcer>I know.
• 9:58
  > Dave>It's part of the whole. Yes, it's part of the thing. If you're gonna drink pumpkin beers, you better like pumpkin spice stuff.
• 10:07
  > Julianna>Yeah, totally. And you know, this time of year when it's a little colder out, you want. You almost want the beer to linger. I mean, unless you're go have a pilsner. You want the flavor of the beer to linger a little bit. You know what I mean? Like a good whiskey.
• 10:29
  > Dave>I, uh, guess. Keep talking.
• 10:31
  > Julianna>I'm trying, I'm trying.
• 10:34
  > Dave>I already said I don't hate it.
• 10:36
  > Julianna>Okay, good. But I think this has, like, a little caramel to it and it's got.
• 10:42
  > Dave>I would like to try this beer without the spices.
• 10:47
  > Dave>I think this would be a nice amber ale.
• 10:49
  > Julianna>Okay, well, we're going to continue in just a minute. Welcome back, everyone. Today we're doing a special episode where we are taking one for the team. And what I mean by that is it's a, uh, ticking six for the team beer extravaganza.
• 11:18
  > Dave>You had me up until the word extravaganza.
• 11:21
  > Julianna>Oh, okay. Well, it's pumpkin beers and it's pumpkin beer season, so why not as far as the eye can see. M. Now, the first beer that we started talking before the break was from Fat Orange Cat in North Haven, Connecticut. And it is the Cautionary Tale Pumpkin Ale.
• 11:40
  > Dave>Little Boozy.
• 11:41
  > Julianna>Yeah, we were. We were talking about that during the break. That this is a little more. I mean, it is 8%.
• 11:48
  > Dave>8%. It's pretty.
• 11:49
  > Julianna>Yeah.
• 11:50
  > Dave>Yeah. So it's not over the top, but you definitely get a little heat from the alcohol in there. A little burn.
• 11:55
  > Julianna>Yeah. But honestly, I think right out of the gate, this is good.
• 12:04
  > Dave>I think good is a little strong. It is. What's.
• 12:10
  > Dave>So, what's not good but not bad?
• 12:14
  > Julianna>Meh.
• 12:15
  > Dave>Uh, it's better than meh.
• 12:17
  > Julianna>Okay.
• 12:18
  > Dave>But not. It's fair.
• 12:24
  > Julianna>Okay, it's fair. And what are we going to rate the fair?
• 12:30
  > Dave>I think we can give it a three. Okay.
• 12:34
  > Julianna>That's not bad.
• 12:37
  > Dave>All right.
• 12:38
  > Julianna>All right, moving on to the next beer we are going to talk about. This comes in a bottle as opposed to a can.
• 12:48
  > Dave>Sure does.
• 12:48
  > Julianna>Okay, part one. Um, part two. Well, this is o' Fallon vanilla pumpkin beer, which is actually brewed by Urban Chestnut. Isn't that cool?
• 13:01
  > Dave>Nice.
• 13:01
  > Julianna>Yes. And this is a little bit lower ABV. This is 5.6% ABV.
• 13:08
  > Dave>It's also considerably lighter in color. It's sort of a. A bright orange.
• 13:15
  > Julianna>Yeah.
• 13:16
  > Dave>Sort of rosy rose gold hues to it.
• 13:19
  > Julianna>It is, but very. But very, like, clear. Uh, yeah, clear as a nice fall.
• 13:25
  > Dave>It's a nice little, um, sort of grainy vanilla aroma to it.
• 13:30
  > Julianna>Okay, well, this is a seasonal pumpkin amber ale with cold pressed Madagascar bourbon vanilla blended with cinnamon, nutmeg and clove. And I have a feeling that we're going to be saying cinnamon, nutmeg, clove a lot in this episode.
• 13:48
  > Dave>You know, I don't get a lot of those spices. I get the vanilla and I get the sort of the, uh, slight roastiness from the. The grains from that. From the. For an amber ale. A little bit of that roast.
• 14:05
  > Dave>Um, the spice is there, but it's very subtle, you know, so like I said, mostly the vanilla and, and I think the, the. The bourbon vanilla. I think a little bit of that extra, uh, A little bit of that extra like, kind of not really barrel flavor, but just sort of slight tannin or something like that you would get in a bourbon.
• 14:34
  > Julianna>Okay.
• 14:35
  > Dave>Yeah, I, I like this beer, actually.
• 14:38
  > Julianna>I am digging it as well. I think what's really nice about this is the amber base really comes through.
• 14:47
  > Dave>Yeah.
• 14:47
  > Julianna>On this, which is nice. Like you said, it's not Overly saturated with spices.
• 14:53
  > Dave>Yeah.
• 14:54
  > Julianna>Which, that in itself is really nice. And I think the bourbon vanilla touch, the bourboniness kind of. It accentuates the pumpkin a little so you know that you're getting like a pumpkin vegetal, but not in a bad way. Does that make any sense?
• 15:15
  > Dave>No, I get it. And this beer, like, so the first beer, I don't think I would be able to pair it with food necessarily. I mean, I guess you could, but it's not like a food beer. This is a beer.
• 15:28
  > Dave>Like if you were sitting somewhere and you had a cold mug of this or a cold pint, like with some.
• 15:34
  > Dave>Some good chili or some soup or something, or. Or even chicken wings or whatever, like, it's a good fall beer, you know?
• 15:43
  > Julianna>Yeah. This one is. Whereas, um, the Fat Orange Cat, I think is something that would be more of a dessert beer. That's a sipping beer. That's a.
• 15:53
  > Julianna>With ice cream kind of thing going on.
• 15:56
  > Dave>Yeah.
• 15:57
  > Julianna>Um, yeah. But I'm pleasantly surprised by this one.
• 16:01
  > Dave>Yeah, me too.
• 16:01
  > Julianna>Yeah. And again, I just can't get over the color.
• 16:04
  > Julianna>I really like this. Like, to me, this is fall.
• 16:08
  > Dave>Yeah. It makes me sad to think about o' Fallon closing because we always really like their beers.
• 16:13
  > Dave>They were good.
• 16:15
  > Julianna>Yeah. Didn't they have like the five day ipa?
• 16:19
  > Dave>I think so, yeah. Some really interesting beers and, you know.
• 16:24
  > Julianna>Okay, well, anyways, let's get to, um, rating this. Is that a good.
• 16:35
  > Dave>Uh, I just, like, I was thinking, should we give it a 4? But I'm like, oh, my God, give a pumpkin beer A4.
• 16:42
  > Julianna>I.
• 16:42
  > Dave>We might get kicked off the show.
• 16:44
  > Julianna>Okay. But I. But it.
• 16:47
  > Dave>We're the only ones on the show, so we have to kick ourselves off.
• 16:50
  > Julianna>We're not going to kick ourselves off. We're going to be okay, but what
• 16:55
  > Dave>do you want to give it?
• 16:56
  > Julianna>Yeah, let's give it a four. I. I think it's good.
• 17:01
  > Julianna>And also it's brewed by Urban Chestnut. And they know what they're doing.
• 17:05
  > Dave>They've done m. They've brewed a beer or two before.
• 17:07
  > Julianna>Yeah. Now let's switch gears and let's go to Chicago Pumpkin beer for cafes. So this is an ale brewed with pumpkin puree and tea and spices added. I thought that was really cool. So, um, cloves, vanilla beans, cinnamon, nutmeg and rubos tea. And this is 5% ABV. And then for the malts, they used a bit of flaked wheat and flaked barley and wheat malt and flaked oats in Munich. And this is a nice color as well.
• 17:49
  > Dave>Yeah. This is a not clear but incredibly orange beer. You can smell the tea above anything else and it's very tea forward. Like it's like very T4.
• 18:07
  > Dave>Like it's, it's damn near all it tastes. I get the spices on the back end, but um, the tea just that, uh, kind of the, you know, the vegetal part of tea.
• 18:26
  > Julianna>Right.
• 18:27
  > Dave>You know that, that you're, you're drinking plants. This is, that's, that's what this, this beer is. It's drinking a plant.
• 18:35
  > Julianna>You're drinking a plant. Well, you kind of are drinking a plant.
• 18:39
  > Dave>I guess you're drinking a few different plants, but I guess it's all plants, realistically so. But yeah, the spices are there a little bit, but man, they should just call this a tea beer. But I don't get the cafes part. It's because you drink tea at a cafe. I was expecting a pumpkin latte beer when I saw beer, uh, for cafes. Pumpkin beer for cafes.
• 19:06
  > Julianna>Mhm.
• 19:07
  > Dave>But then I saw the tea and I was like, oh, okay, so maybe.
• 19:10
  > Julianna>Well, but I think that this is a nice, like nutty, earthy twist on the pumpkin beers that we know and get scared of.
• 19:21
  > Dave>If you, if I didn't know this was a beer, I'd think it was like an herbal tea. And it kind of is. Cuz it's got spices and tea.
• 19:31
  > Julianna>Yeah.
• 19:31
  > Dave>And beer. What's the ABV on this one?
• 19:33
  > Julianna>Um, five point. What did I say? 5.6, 5.0. Well, we'll be back in just a minute. Welcome back everyone. Today's episode, we are taking one for the team and we are doing a pumpkin beer. All right, pumpkin, where are you? As we look for the Great Pumpkin, we might have found him.
• 20:03
  > Dave>We did not.
• 20:04
  > Julianna>We did not.
• 20:05
  > Dave>Are you sure we found a fair pumpkin?
• 20:07
  > Julianna>Okay, we found a fair pumpkin. We're still looking for the Great Pumpkin though. But right before the break, we started talking about a really interesting beer from Off Color brewing in Chicago. And this is a pumpkin beer for cafes.
• 20:23
  > Announcer>And you.
• 20:24
  > Dave>So you being the fan of can art that you are.
• 20:28
  > Julianna>Mhm.
• 20:28
  > Dave>How do you like their can art?
• 20:30
  > Julianna>Okay, I.
• 20:31
  > Dave>Very distinctive style.
• 20:32
  > Julianna>I always love off color too, because it's like when I was a kid there was a, uh, Richard Scarry books, you know, and you're like trying to find the little loli worm on every page.
• 20:44
  > Dave>I have no idea what that is.
• 20:45
  > Julianna>Okay, fine. You're just not as cool as I am. And on the off color, it's where's the little mouse.
• 20:52
  > Julianna>What's the little mouse doing? And the mouse is reading a book, sitting on a pumpkin in a cafe, while another mouse is making some sort of coffee.
• 21:07
  > Dave>It's like a barista. So one mouse is a barista?
• 21:10
  > Julianna>Yep. I think it's very cool.
• 21:13
  > Dave>Here, you should let me, uh.
• 21:15
  > Julianna>You want some more?
• 21:16
  > Dave>Yeah, I'm gonna drink a little more. I'm not sure I like it, but I'm gonna drink.
• 21:19
  > Julianna>Well, personally, I just think it's a really interesting take on pumpkin beers.
• 21:25
  > Dave>Yeah, it's completely different. I think we've had a couple of beers from these guys lately with tea.
• 21:30
  > Dave>Like, they did sort of an Arnold Palmer beer, like, beer for golf. And it had, uh, lemon. It had some black tea. And I think that was an interesting take. I. I love beer with tea in it. I think tea is such a versatile, uh, component that you can just completely change a beer's, you know, flavor profile. Uh, and it's way more flexible than hops, I think. I think there's a lot you can do with hops and stuff, but something like tea and all the different varieties and ways that you can integrate tea into a beer, I just think it's. It's really interesting approach, and that's. That's what really intrigues me about this beer.
• 22:17
  > Julianna>Yeah. And I mean, tea has been around, well, for a very long time.
• 22:22
  > Dave>At least, like, 10 years.
• 22:24
  > Julianna>Uh, yeah. Maybe 15 even.
• 22:25
  > Dave>Maybe.
• 22:26
  > Julianna>Yeah. And it's been used as a bittering agent in ancient ales, too.
• 22:32
  > Dave>So there you go.
• 22:34
  > Julianna>Why not, like, kind of, you know, bring it back?
• 22:36
  > Julianna>Because sometimes a beer doesn't have to have hops in it. Shocking. Does that make sense? What about the. The liquidy part? Can you drink the liquidy part? The liquidy part, yes. But I think what a cool. What a cool idea. And I also think that the pumpkin is kind of like, on, um, point. It's not too vegetable. It's just.
• 22:58
  > Dave>Yeah, I think, like, pumpkin should really just be, like, one of the grains, more or less. You know, it's like, it's there, but it's just. It's the base for whatever you're gonna add to it. And that's where a lot of these things go sideways because they're like, oh, well, let's put some nutmeg in it. Oh, that's a lot of nutmeg. I think I sprinkled too much in, like, okay, we'll put some cloves in there. Oh, crap. I put all the cloves. And I should only put A handful. And it's like, oh, uh, what are we gonna do? We better put some cinnamon in there. Okay, well, you gotta put more cinnamon because we put all the nutmeg and clothes in there. Okay. And then like, what about the allspice? And then some guy trips over a hose in the brewery and like dumps all the allspice in there. And then they're like, well, crap, we just ruined this beer. And they're like, yeah, we'll just call it a pumpkin beer. We only make it once a year. You know, it'll be fine. Just, you know, just put it in a can.
• 23:53
  > Announcer>It's.
• 23:54
  > Dave>It's okay.
• 23:55
  > Julianna>Dave, why do I feel like you're talking about, like, our brew days?
• 24:02
  > Dave>It only happened once. All right, what do you want to rate this jerky?
• 24:08
  > Julianna>Um, I'm thinking I guess we should rate it a three.
• 24:10
  > Dave>Yeah. So three.
• 24:11
  > Julianna>Yeah, yeah. And I'm giving off color an A for effort because I think that that is really cool.
• 24:19
  > Dave>Right. Good job.
• 24:21
  > Julianna>Okay, so now from Chicago, we're going back to St.
• 24:25
  > Julianna>Louis. And from Four Hands Brewing, this is their pumpkin ale, brewed with spices.
• 24:31
  > Dave>Hey, another beautiful color.
• 24:33
  > Julianna>Yes. And this one we're going back to the dark or shade of life.
• 24:39
  > Dave>A little bit darker, but it's not as dark as the first one. It's very kind of a beautiful deep orange, red hues. I like it.
• 24:50
  > Julianna>Now this one is 6% ABV. Okay, so just smidge smells of spices,
• 24:59
  > Dave>but they're not burning my nose. So that's a plus.
• 25:02
  > Julianna>That's a big plus. Mhm. Are you all right?
• 25:18
  > Announcer>Well, uh,
• 25:23
  > Dave>okay. It was kind of sweet and nice at first, and then it got a little stringent and bitter at the end. It's kind of like marriage.
• 25:36
  > Julianna>Well,
• 25:39
  > Dave>not our marriage. I'm not like people on tv.
• 25:43
  > Julianna>Okay. I think you're tasting some different flavors because I. I kind of held back. So this is brewed to celebrate the flavors of fall. This pumpkin ale is a fresh take on a seasonal classic, which, in tasting this, this is a little different than like the Pumpk universe. So it's got a toasty malt profile with. With notes of caramel.
• 26:05
  > Dave>Yes.
• 26:05
  > Julianna>And a little bit of honey.
• 26:07
  > Dave>Okay.
• 26:07
  > Julianna>And an amber glow provided by Munich 10 and Munich 60. So it's got some cinnamon. Sure. And some nutmeg, but it also has some ginger. And I like that they added ginger to this.
• 26:23
  > Dave>Yeah, no, um, maybe that's. I'm just saying. Yeah.
• 26:29
  > Julianna>I mean, because it's giving you a little heat.
• 26:31
  > Dave>A little heat. But it's more than that. It's. And maybe it's the hops at the end or something, but it just. It starts off all nice and caramelly, and you're like, oh, that's. You're. You're nice. Come on in. You know. Here. Welcome in. And then it's like, hey, thanks for letting me in. And then, like, boom. It kicks the door in and it's like.
• 26:56
  > Dave>And then it brings all of its friends then. And now there's a party in your mouth. And like. I'm not going to finish that sentence, but all I'm saying is it starts one way and it ends another.
• 27:12
  > Julianna>Okay.
• 27:13
  > Dave>Now, I'm not sure how I feel about it.
• 27:15
  > Julianna>I'm. I don't know. I'm kind of intrigued by it because it does. It does start off, like, a little viscous and soft. Yeah. And then it ends.
• 27:28
  > Dave>Yeah.
• 27:29
  > Julianna>But it doesn't linger.
• 27:30
  > Dave>Oh. It lingers for me.
• 27:31
  > Julianna>Oh. Um.
• 27:34
  > Dave>Maybe it's because I don't brush.
• 27:35
  > Julianna>Maybe. Maybe there's that. I. I think just having that. The dryness of the honey and the ginger together I think is, again, kind of interesting.
• 27:49
  > Dave>Yeah.
• 27:49
  > Julianna>And what I like about this flight so far is that this isn't just the common pumpkins that we have found some different takes on. Pumpkin.
• 28:00
  > Dave>Yeah.
• 28:00
  > Julianna>You know what I mean?
• 28:02
  > Dave>Too much information.
• 28:04
  > Julianna>It's not too much information. It's the perfect amount of information. Uh, what, are you having a hard time?
• 28:12
  > Dave>Yeah. I mean. Yeah. I mean, tell me how you really feel right now. I don't feel anything. Get burned out on my sensors.
• 28:26
  > Julianna>Okay.
• 28:29
  > Dave>No, I mean, I think I'm glad we've gotten away from the days of just spice bombs. Every pumpkin beer just been a straight up spice bomb. And at least people are being more thoughtful and doing some different takes and approaches.
• 28:47
  > Julianna>Yes.
• 28:47
  > Dave>So I like that. Am I being converted into a pumpkin beer fan? Absolutely.
• 28:53
  > Julianna>Okay.
• 28:54
  > Dave>No.
• 28:54
  > Julianna>And I don't want you to be converted, but I want you and everyone else there to know that it's not just pumpkin spice bombs. That I think the brewers have listened to us and are just trying to, like, reinvent the wheel a little bit.
• 29:09
  > Dave>Yeah.
• 29:10
  > Julianna>And I think that's good.
• 29:11
  > Dave>Yeah.
• 29:13
  > Julianna>Okay. What are we gonna rate this?
• 29:15
  > Dave>Hell, let's give it a three. We've been giving everything else a three. Why hurt their feelings?
• 29:20
  > Julianna>Fine, you say three, but I'm gonna go into four territory. Just because. All right.
• 29:27
  > Dave>It's a three and a half.
• 29:28
  > Julianna>Yeah. Because I think that this is a nice interpretation. Well, we'll be Back with more in just a minute. Welcome back, everyone. So today's episode, good old Boy Dave and I are taking one for the team and we are talking about pumpkin beers. Now, the term, the words pumpkin beer can cause a lot of feelings like that, you know, because, well, this is not our everyday drinking kind of thing. However, I spend the whole night waiting with the Great Pumpkin, but I could
• 30:13
  > Dave>have been out for tricks or treats,
• 30:15
  > Julianna>and it was all your fault. Yep. Searching for the Great Pumpkin, which we were.
• 30:25
  > Dave>And we still are.
• 30:27
  > Julianna>We still are. But we're trying to. So we were talking about a few beers right before the breaks, and now we are going to go to a cider.
• 30:39
  > Announcer>Yeah.
• 30:39
  > Julianna>No less.
• 30:39
  > Dave>We're just. We're just like, you know what beer.
• 30:41
  > Dave>You're not getting it done, buddy. So.
• 30:44
  > Announcer>Or.
• 30:45
  > Julianna>Yeah. Or are you? And well, we'll see. So from Atlanta Hard Cider Company, we are going with a pumpkin spice craft cider.
• 30:55
  > Dave>And we cover these guys a few months ago, and, uh, they were.
• 30:59
  > Julianna>They had some nice good ciders.
• 31:01
  > Dave>Yeah.
• 31:02
  > Julianna>Yeah. So this is 5.9% ABV. Embrace the flavors of fall with their pumpkin spice craft cider. Made from crisp apples and hints of cinnamon, nutmeg, and clove. M. That's original. Um, the seasonal sipper is an autumn in a can. Smooth, spiced, and perfectly balanced. The way coziness meets the crisp fall air.
• 31:29
  > Dave>So is there technically no pumpkin in this?
• 31:33
  > Julianna>Technically?
• 31:34
  > Dave>Well, I don't see it doesn't sound like there's pumpkin.
• 31:37
  > Julianna>Yeah.
• 31:38
  > Dave>But what's weird is that the way it tastes, it almost feels like there's something other than apples and spices in it. But I could just be amazing that. So I think they just took the spices that are normally in a pumpkin pie and applied them to cider, which in my mind, if we're being honest, I think cider is a more natural pairing with those type of spices than a pumpkin beer would be.
• 32:18
  > Julianna>Yeah. Because pump like apples themselves are a pretty benign flavor. I mean, they could be amped up in different ways, but.
• 32:27
  > Dave>Yeah, it may be. I'm just. So listen. Okay, spitball, just stay in your seat when I say this because. Don't come at me, bro. Apple pie is far superior to pumpkin pie in every possible way. So maybe it's just that apples are better than pumpkins and, like, if you add spices to it, the apple is just going to be better. And if you add spices to the pumpkin, it's okay, but it's just.
• 32:56
  > Dave>It's still a pumpkin.
• 32:57
  > Julianna>Still a pumpkin.
• 32:58
  > Dave>Still a pumpkin, man. That's all it is. All that's ever going to be.
• 33:02
  > Julianna>So in other words, you're saying that apples are like tofu. They absorb flavors and morph into something.
• 33:09
  > Dave>I'm absolutely not saying. I was like, well, in this scenario, pumpkin would be tofu, because tofu is gross, so.
• 33:23
  > Julianna>Oh, and pumpkins are gross.
• 33:25
  > Dave>They're just. Well, they're just spongy. And you, you know, I mean, they just sit there and look at you.
• 33:32
  > Julianna>Well, of course they sit there and look at you.
• 33:36
  > Dave>But an apple's like, hey, hey, buddy. You know?
• 33:39
  > Dave>And there's lots of different kinds of apples.
• 33:41
  > Julianna>True, true.
• 33:42
  > Dave>Pumpkin's a pumpkin man.
• 33:43
  > Julianna>Okay. Okay. So what do you think of the spice content in the cider?
• 33:49
  > Dave>This is fine. It's actually a little more muted than I would have expected, and I wish there was a little bit more going on with it, if I'm being completely honest. Okay, what's the ABV on this?
• 34:03
  > Julianna>Um, 5.6. No, 6.
• 34:09
  > Dave>I'm almost tempted to dock it up.
• 34:12
  > Julianna>Sorry. 5.9.
• 34:14
  > Dave>I'm almost tempted to dock at a point for being a little boring. Atlanta Hard Cider Company. Are you playing it safe? Is that what you're doing? Well, I mean, you know.
• 34:26
  > Julianna>Oh, so now you're wanting more spice?
• 34:29
  > Dave>Well, I mean, in this scenario, I want a little more something.
• 34:32
  > Julianna>You're such a girl.
• 34:33
  > Dave>Jish it up.
• 34:34
  > Julianna>Oh, just shut up. You know, maybe they don't.
• 34:39
  > Dave>This is Hotlanta. Okay, okay. You gotta bring it.
• 34:43
  > Dave>All right.
• 34:44
  > Julianna>Okay.
• 34:44
  > Dave>It's the, um, you know, cultural epicenter of the South.
• 34:50
  > Julianna>Well, I think in terms of ciders, go like the mouthfeel of the cider. It's perfect.
• 34:56
  > Dave>No, it's.
• 34:57
  > Announcer>It's a.
• 34:57
  > Dave>It's. Honestly, it's a very good cider. Yeah, could be great, though.
• 35:03
  > Julianna>It's just. Okay, so you're just saying that it's not.
• 35:06
  > Dave>Uh, send me about four cases of this.
• 35:09
  > Julianna>Okay.
• 35:09
  > Dave>Let me ruminate on it for a little bit.
• 35:13
  > Julianna>Do some notes.
• 35:14
  > Dave>Okay, yeah, I'll send notes. Yeah, gotcha.
• 35:16
  > Julianna>Ah, sure.
• 35:18
  > Dave>I'm here to help.
• 35:19
  > Julianna>Okay. All right. What? Shall we rate this? Yeah.
• 35:22
  > Dave>Ah, let's give it a three. It's a three kind of day.
• 35:25
  > Julianna>Yep. Except for that one. Four or two fours?
• 35:30
  > Dave>Well, there was a three and a half and a four.
• 35:32
  > Julianna>Okay, fine. Okay. So lastly, we're gonna do something a little different. So we've been talking about pumpkins, then we talked about a cider, and now we thought, you know what? Let's go and do a sweet potato so from Pontiflora in North Carolina.
• 35:52
  > Dave>I don't like how you phrase that.
• 35:54
  > Julianna>We're going to go to the supper table. Now. This is a sweet potato amber ale. So we've had another amber ale in the lineup with pumpkin, but this one is now sweet potato, which is brewed with allspice, cardamom, cinnamon, clove, ginger, nutmeg, and vanilla. So pretty much all the normal spices that you would get in a pumpkin beer.
• 36:18
  > Dave>Well, but do you get cardamom and.
• 36:21
  > Julianna>Oh, no. Cardamom might be the little outlier, but I think there was another one that had cardamom.
• 36:27
  > Julianna>Okay.
• 36:27
  > Dave>What do you think the spices again? Sorry.
• 36:30
  > Julianna>M. That's okay.
• 36:31
  > Dave>Okay.
• 36:32
  > Announcer>All.
• 36:32
  > Julianna>Ah, spice.
• 36:33
  > Dave>Allspice. Okay.
• 36:34
  > Julianna>Cardamom.
• 36:35
  > Dave>Cardamom.
• 36:35
  > Julianna>Cinnamon.
• 36:36
  > Dave>Cinnamon.
• 36:37
  > Julianna>Clove.
• 36:37
  > Dave>Clove.
• 36:38
  > Julianna>Ginger.
• 36:38
  > Dave>Ginger.
• 36:39
  > Julianna>Nutmeg.
• 36:39
  > Dave>Nutmeg.
• 36:40
  > Julianna>Vanilla.
• 36:40
  > Dave>Vanilla. It's the ginger, man. That's what's sticking out in this thing.
• 36:45
  > Julianna>Okay.
• 36:45
  > Dave>I thought it was something else, but, man, this beer is ginger for this.
• 36:49
  > Julianna>It.
• 36:50
  > Dave>It's more savory than, like a sweet dessert beer or whatever. This is a savory beer, and I. That is so different. I really like it.
• 36:59
  > Julianna>Yeah.
• 37:00
  > Dave>Plus, sweet potatoes are better than pumpkins, too, so whatever.
• 37:02
  > Julianna>Oh, boy.
• 37:04
  > Dave>No, but I think not as good as apples.
• 37:06
  > Julianna>I think this is great because I think this would go with a fall dinner, like a Thanksgiving dinner.
• 37:12
  > Dave>Yeah, yeah.
• 37:13
  > Julianna>Or you would normally have, like, pumpkin pie and all these sweets.
• 37:16
  > Dave>I think you have to. And it's called supper table, right?
• 37:19
  > Julianna>Yeah.
• 37:19
  > Dave>I think you have to have this with a meal because it's very savory and it's got a lot going on. You need some food to kind of match up to this beer, you know,
• 37:31
  > Julianna>but as a pumpkin beer substitute, I think this is perfect.
• 37:35
  > Dave>Yeah, absolutely.
• 37:37
  > Julianna>You know, because you sometimes have this issue of the pumpkin beers are so sweet. How are you going to, like, pair it with things that are already based
• 37:47
  > Dave>off a dessert, you know, so. But this is based off of a sweet potato. You know, it could be a lot of things.
• 37:53
  > Julianna>Yeah, exactly.
• 37:55
  > Dave>You know that ginger and the cardamom are really setting this thing off.
• 37:58
  > Julianna>Yeah, but in a good way.
• 38:01
  > Dave>Great way.
• 38:01
  > Julianna>Yeah. All right, so what are we going to rate this one?
• 38:04
  > Dave>Four.
• 38:05
  > Julianna>All right, we're going for. How cool is that? All right. So good old boy Dave, you've made it through another pumpkin episode. Hated it as we looked for the Great Pumpkin. Now, I don't think we found a great pumpkin, but we might have found a really good sweet potato.
• 38:25
  > Dave>Some apples and some sweet potatoes. Yeah.
• 38:28
  > Julianna>Yeah. Well, I think that's going to do it for today. Good old boy Dave, say goodbye.
• 38:33
  > Dave>We are never, ever, ever doing another pumpkin beer show.
• 38:38
  > Julianna>And his fingers and toes are crossed.
• 38:40
  > Dave>They are not. They're just crooked.
• 38:42
  > Julianna>This is good old gal Juliana. Keep, uh, on chuggling and catch you next time.
• 38:48
  > 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.
• 38:57
  > Julianna>Give it a little tappy. Tap, tap, taparoo.
• 39:00
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• 40:05
  > 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.
• 40:14
  > Announcer>From the dude in the basement Studios, your host, the good old old boys. We'll see you all next time.