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America where we drink stuff off the ground · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Announcer>The assorted hard ciders. They may not be that hard, but they're. They're hard ciders.
• 0:08
  > Dave>Oh, they're hard.
• 0:09
  > Announcer>We'll be trying today. Are from Shaxbury cider in Vergennes, Vermont, Arlo extra dry wild fermented cider. From Hudson north cider company in Newburgh, New York. Their strawberry rhubarb cider.
• 0:24
  > >Nice.
• 0:24
  > Announcer>From, uh, down east cider house in Boston, their dryer side unfiltered cider from bad seed cider in Highland, New York, their dry hard cider from graft cider in Newburgh, New York. Again, farm floor dry table cider. And from original sin ciders in Lafayette, New York. Lafayette Black widow cider BlackBerry.
• 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 post the good old boys.
• 1:50
  > Dave>Suds.
• 1:50
  > Julianna>Suds.
• 1:51
  > >Uh, suds.
• 1:52
  > Dave>Uh.
• 1:52
  > Announcer>It's time for more suds.
• 1:54
  > Julianna>Uh, hello, folks. Here we are.
• 2:03
  > Dave>She puts the hell and hello.
• 2:05
  > Julianna>Oh, boy. Well, here we are for another sud segment where good cider meets bad radio.
• 2:14
  > Dave>See what I did?
• 2:14
  > Julianna>Or vice versa.
• 2:15
  > Dave>That was a. That's a callback goal.
• 2:17
  > >Or objective. That was just a byproduct. I wasn't quite sure there was our call
• 2:23
  > Dave>origins.
• 2:25
  > Julianna>There's that. I am, um, one of your hosts, Goodle gal Gilliana. And joining me at the table for yet another crazy, zany and exciting episode is Gooda boy Mike.
• 2:39
  > >Hey, Google, Did I have something better to do today?
• 2:44
  > Dave>Wow,
• 2:47
  > Julianna>you're funny. You're really funny. I like you. Uh, okay. Good old boy Drew. Thanks for being here.
• 2:58
  > Julianna>Really, thank you.
• 2:59
  > Announcer>I like apples.
• 3:00
  > Julianna>Do you Good.
• 3:01
  > Announcer>I do.
• 3:01
  > Julianna>Good. There's plenty of them today. Little foreshadowing. Good old boy Dave.
• 3:09
  > >That's boring.
• 3:10
  > Announcer>As in all get out.
• 3:13
  > Julianna>Am I that boring to you?
• 3:14
  > Dave>No, the guy next to you is that guy, right?
• 3:19
  > >Yeah.
• 3:19
  > Dave>It could be me. It could be Mike. We don't know somebody.
• 3:23
  > Julianna>And we are at a round table, folks. So there we are. Okay. Today, as always, we are on the lookout for different ways to source new and interesting progress products.
• 3:37
  > Dave>Wow. Okay, Mike, Mike, call it out. If. If that would have been me. All right.
• 3:44
  > >It's just one word, not like 12.
• 3:48
  > Julianna>So, yeah, this guy. So we're always trying to source things in new and innovative ways to build an episode. Recently we signed up for a subscription. Some people call Them prescriptions.
• 4:04
  > Julianna>But we call it subscription. I don't think that we haven't tried anything yet. So we're gonna hold off naming the site for now. But suffice it to say that this particular subscription service.
• 4:17
  > Dave>Yes.
• 4:17
  > Julianna>Gave us a plethora of ciders.
• 4:20
  > Dave>Well, they didn't give them. Oh, we. They showed up on our doors, we exchanged currency.
• 4:27
  > Announcer>Was engaged in.
• 4:28
  > Announcer>Okay.
• 4:29
  > Julianna>But we did not exactly know what we were getting.
• 4:32
  > Dave>No, they picked it.
• 4:34
  > Julianna>They picked it. Yes. So we're gonna see what this is. So this is cider from the northeast.
• 4:40
  > Dave>So this is a cider show.
• 4:42
  > Julianna>This is a cider show.
• 4:44
  > Dave>Yeah.
• 4:44
  > Julianna>A, uh, mixed bag, if you will, or a mixed box.
• 4:47
  > >So apples, east side or show apples are involved.
• 4:50
  > Announcer>Is it New England or Northeast?
• 4:53
  > Dave>Is New York? New England, I don't think it ain't Maryland.
• 4:56
  > Announcer>I wonder. I wonder. It depends on who you ask.
• 4:58
  > Announcer>Could we make New York and New England people mad at the same time?
• 5:02
  > Dave>Yeah. Yeah.
• 5:02
  > Announcer>By saying it is.
• 5:03
  > Dave>I mean, they're all Yankees, so who really gives a crap one way or the other?
• 5:07
  > >Don't put me in Boston, man.
• 5:10
  > Dave>I think you should have. No, I don't.
• 5:12
  > Julianna>Yeah, let's just.
• 5:13
  > Dave>Yeah, let's just move on. Hey, wait, so apples.
• 5:16
  > Dave>Apples. Okay, so what is your favorite apple?
• 5:20
  > >Hm?
• 5:21
  > Julianna>A Mac.
• 5:23
  > Dave>A what? Oh, Jesus Christ. You know what? No Android guy here. Stop. Stop, uh, stop targeting me. Mike, what is your favorite apple?
• 5:36
  > >Uh, my favorite apple is an apple that is, um, literally grown in my grandmother's backyard. The early transparency.
• 5:44
  > Dave>So listen. Okay, you know what? I don't even know why I both so called if anybody is going to answer in the most obscure, like, rarest, like, oh, there's only three of them on the tree at any given time.
• 5:57
  > >Apples for apple pie.
• 5:59
  > Dave>Jesus, dude. Like, oh, well, you, you know, Dave, you'll never get one, but this is the apple that I like.
• 6:05
  > Announcer>June apples.
• 6:05
  > >Yeah. Maybe not early.
• 6:06
  > Julianna>Wait, they're literally called June apples.
• 6:09
  > >Yes. There. There are two varieties that are very close to each other. Early transparents are. It's very difficult to find them, um, you know, outside of Ohio.
• 6:19
  > Dave>Yeah. Because you, they, you see, you look right through them because they're transparent.
• 6:22
  > Julianna>But there are other.
• 6:24
  > >There are other parts of the country that, ah, have a very close cousin called June apples that, um, are very, very close in the texture and variety of them. And. And yeah, so I bake with both, um, both those varieties.
• 6:39
  > Dave>Drew, what is your favorite apple?
• 6:42
  > Announcer>My favorite eating apples. Crips. Pink, but baking. I'm a Granny Smith guy.
• 6:47
  > >Okay.
• 6:48
  > Dave>I think Granny Smith tastes great. But that's probably why I'm no longer allowed at the Smith house.
• 7:00
  > Julianna>Okay, now that we know that about
• 7:02
  > Dave>each other, we got that out of
• 7:03
  > Julianna>the way, right, Good old boy? Drew, could you give us.
• 7:06
  > Dave>Did you say you're a Crip?
• 7:08
  > Announcer>Never seen.
• 7:09
  > Announcer>There's two pieces.
• 7:10
  > Dave>I've never seen you wear pink. Do you know how to do the Crip walk?
• 7:13
  > >No, no, it was the name of a person.
• 7:15
  > Dave>Oh, okay.
• 7:18
  > Announcer>I just know it's a apple.
• 7:20
  > Dave>I've never seen him wear red, so I should have figured.
• 7:22
  > Announcer>Is that red? I thought they were blue.
• 7:23
  > Announcer>No.
• 7:24
  > Dave>Well, that's what I say. You never wear red, so you're obviously not a blood, so you must be a crip.
• 7:30
  > Announcer>The assorted hard ciders. They may not be that hard, but they're. They're hard ciders.
• 7:34
  > Dave>They're hard.
• 7:35
  > Announcer>We'll be trying today are from Shaxbury Cider in Vergennes, Vermont. Arlo Extra Dry Wild Fermented Cider. From Hudson North Cider Company in Newburgh, New York. Their Strawberry Rhubarb Cider.
• 7:50
  > Julianna>Nice.
• 7:51
  > Announcer>From Down East Cider House in Boston, their dryer side Unfiltered cider from Bad Seed Cider in Highland, New York. Their dry Hard cider from Graft Cider in Newburgh, New York. Again, Farm Floor Dry Table Cider. And from Original Sin Ciders in Lafayette, New York. Lafayette Lafitte.
• 8:18
  > Announcer>Lafayette Black Widow Cider. Blackberries.
• 8:22
  > Dave>That's right. New York. We did that to you. Okay, it's Lafayette from now on.
• 8:26
  > Julianna>Wow. Okay, Good ovoi. Mike, why don't you tell us our version of the ratings?
• 8:33
  > >Today we're going to be tasting and rating these ciders from 1 to 5 on the fly. Meaning we are literally tasting this in real time. Um, and, uh, offering up our tasting notes and rating them from 1 to 5, 5 being the best. I'm going to give you an example of one of our ratings, which is number two. Was that a belch?
• 8:56
  > Julianna>Okay, cool.
• 8:56
  > Dave>That was weird.
• 8:57
  > Julianna>Yeah. Let's get to the cider.
• 9:00
  > >Yeah, for sure.
• 9:01
  > Dave>Do it. Do it.
• 9:03
  > Julianna>So first is from Shaxbury. And we have talked about Shaxbury before in the past. This is kind of exciting because this is their porone worthy take on a Basque style cider.
• 9:19
  > >Huh?
• 9:19
  > Julianna>Yeah. Right. Okay, so, um, they partnered with their friends at pret. Uh, Petri Tigi Sagardoa, located just outside San Sebastian in Spain, to source these European apple varietals that are unavailable in commercial quantities in the United States. So they Press and ferment the apples in Spain in enormous, decades old chestnut barrels. I did not know that was a thing.
• 9:53
  > >Yes.
• 9:53
  > Dave>What's the deal with that, Mike?
• 9:55
  > >Well, uh, chestnut is a hardwood, so it doesn't actually impart a flavoring component, uh, onto the apples themselves. So, you know, the difference between, say, plastic and chestnut would be Marginal difference between the two.
• 10:10
  > Julianna>Gotcha. Okay, that's cool. So then, um, so once they do that, they ship the fermented cider to Vermont, where they blend it with fruit that they source from New England. This one is supposed to be super dry and funky fresh like a song. And it's 6% ABV. And thoughts.
• 10:31
  > Dave>So chestnut, that's really more about containment and preventing evaporation.
• 10:36
  > >Yeah, pretty much. Think of it as just. It is a vessel of holding a liquid. Yeah. Um, it's just like my bladder. Yeah. The nature of, you know, chestnut is not like an, you know, a finishing barrel. Wood.
• 10:51
  > Dave>Nice.
• 10:51
  > Julianna>We'll be back in just a minute with more. Thank you. Welcome back, everyone. Today we're doing something a little different.
• 11:04
  > >Good.
• 11:04
  > Julianna>Um, old boy Dave and I started a little subscription service, and in this subscription box, we got a variety of northeastern ciders. Is that a chicken? Wait, what is that?
• 11:21
  > >Okay.
• 11:22
  > Julianna>Yeah. What is that?
• 11:23
  > Dave>Is that a chicken?
• 11:24
  > Julianna>Oh, is that a chicken?
• 11:26
  > Announcer>Okay. Wow.
• 11:28
  > Julianna>So right before the break, we started talking about the Shacksbury cider called Arlo. It's an extra dry basque styled cider.
• 11:39
  > Announcer>Basque, like the region in Spain.
• 11:41
  > Announcer>Yes.
• 11:43
  > Dave>I think this does remind me of some of the Spanish ciders that we've got. Like the. Not even just the flavor, but also the unfiltered look and just the, uh, overall mouthfeel and everything.
• 11:56
  > Julianna>This is not a beginner's cider.
• 12:00
  > Dave>It's not sweet and juicy, right?
• 12:02
  > >No, it would definitely, uh, not fall in that category that people would think of when they say the word apple cider. But do not, uh, let your foot off the gas to find some of this really good.
• 12:14
  > >Um, extra dry is definitely, you know, a, um, very good description of what this is. I would serve this in a meal. Um, I'm actually having it here with a slice of pizza. And I have to say, it's working really well between the two, uh, that you have something to stand up, you know, against that, you know, really extra dry component, you know, within this, like,
• 12:36
  > Dave>the fat of the cheese.
• 12:37
  > >I really, I love this. This is, you know, this is a great palette pleaser. It's a good palate cleanser.
• 12:43
  > Announcer>I.
• 12:43
  > >You know, the only thing I. I Don't have is more of this.
• 12:48
  > Announcer>So I love the like sort of white balsamic note that I get on the nose.
• 12:53
  > Dave>Mhm.
• 12:53
  > Announcer>Um, and I really, really want some oysters.
• 12:56
  > Dave>That's so. Yeah, that balsamic. That's when I first smelled it and tasted it, I was like sort of a vinegar kind of thing. Yeah. So yeah, that acidity.
• 13:07
  > >Yeah.
• 13:07
  > Dave>Uh, it's, it's very cool.
• 13:09
  > Julianna>So for people who enjoy sour beer and people that don't want a sweet cider, this checks off those boxes completely because this is dry as a bone, um, and super crisp. But.
• 13:26
  > Dave>And if you like mix fermentation beers, like farmhouse ales and stuff, then you're going to love. This is it. If you buy your, if you buy your cider at the grocery store.
• 13:37
  > Announcer>Yeah.
• 13:38
  > Dave>You're probably not. This probably not going to get you where you want to be.
• 13:42
  > Julianna>And if you like funky cheese. Oh, this is you all day long.
• 13:46
  > Dave>This is cider snobs.
• 13:47
  > Julianna>I mean, this is, this is beautiful. And I'm, and I'm, and I'm jealous that we're not closer to Vermont to have this in bulk,
• 13:58
  > >you know, uh, on. One of the things I notice about, you know, people that consume ciders is they're, they're doing it because of some act of choice that they're actually trying to avoid something else. You know, so, you know, people are trying to, they're trying to, you know, they're trying to, you know, avoid gluten. They are trying to.
• 14:18
  > Dave>I don't like beer.
• 14:19
  > >They're trying to stay away from beer or something as, you know, even more calories than this. But the thing I like about this is, uh, I was thinking of wine lovers, um, that are. They wind up in a situation where there isn't something, uh, on the menu or there's no wine present in that place for somebody that likes a Pinot Grigio or Sauvignon Blanc and they're looking for something that has a very similar taste profile. More importantly, an effect on your palate. Yeah, this is going to be a very good choice.
• 14:54
  > Dave>You're not giving anything up by drinking this.
• 14:57
  > >I really like this a lot. This is, this is an outstanding cider. I'll have this all day long.
• 15:02
  > Dave>All right.
• 15:02
  > Julianna>All right.
• 15:03
  > >What a cool opening salvo, right?
• 15:05
  > Julianna>We're going to rate this A5.
• 15:12
  > Dave>This better not be like the Aldi show.
• 15:15
  > Julianna>And now this is the part of the episode where we get some input from Gooda boy Mike and he teaches
• 15:22
  > Dave>us something our own sip suds and spokes. Apple Insider. Good old boy, Mike.
• 15:29
  > >Just some good old fashioned education. We had this really great, uh, discussion about, you know, what makes for a cider apple, and, you know, why, you know, what's so different about them than common apples that you may, you know, see at a produce stand? And I thought we all had great answers. Um, I can't buy a cider apple
• 15:47
  > Announcer>at a produce stand.
• 15:49
  > >Usually not.
• 15:50
  > Announcer>Why is that, Mike?
• 15:52
  > >Well, uh, part of it is just the variety of the apple itself. Cider, um, apples usually are not as well balanced to be enjoyed, you know, as a, uh, fruit as you would normally have. Like a Granny Smith is meant to be consumed just like it is, you know, whole and, you know, not combined with anything else or more importantly, blended with something else. But cider apples, think of them instead of, um, you know, a complete picture. It's more of like you're seeing individual colors of the rainbow. Um, you may have a cider apple that is incredibly tart. You may have a cider apple that is incredibly bitter. You may have one that is incredibly sweet. And it is that blending effect that you're going across varieties of apples that you're really working with. Usually when you're making cider, this is not uncommon for most, you know, ciders to have as many as 4, 5, 6 different varieties of apples that are actually utilized and actually making them.
• 16:50
  > Announcer>Are you growing all those ciders in the same place or not?
• 16:53
  > >Always, and usually not. And a lot of it is because, you know, different varieties of cider apples, you work better with different soil types, different climate conditions, um, as well as just, you know, um, raw harvesting capability or volume, you know, of that particular variety of apple as well. So, you know, it's, um, it's a very different equation, you know, from what you're doing with that apple. But the economic side of it is what plays into, you know, the equation as well. And I was explaining that, you know, with a Granny Smith, you know, when it's there in the produce, let's say it's $1.89, you know, for a apple, you know, a, a single Granny Smith apple.
• 17:34
  > >And you have to think about all the cost components that are associated with that one apple. To bring it, you know, there on the produce stand, you have the retailer, you have the distributor, you have all the truck drivers that move all this stuff around. You have, you know, the people that are, um, uh, storing it in a localized warehouse, efforts, harvest the people to harvest that. So you have a lot of cost components, you know, to Actually bring, you know, that one single apple, you know, to the consumer.
• 18:01
  > >And so it has to be something that you're not. You don't have to blend it with something else. You know, you're not like buying again a piece of the rainbow. You're buying the whole picture. So cider apples from a cost component, you know, really have a very different economic side of the equation in that a lot of cider apples have a lower yield. In other words, they have less sugar, less brix, less raw fruit. Um, and because you are only moving that, you know, component usually one, two or three steps at the most from the tree, you know, to the harvesting facility and then many times to whoever is using it at that point. And so instead of having eight cost components, you have like three. And so a cider apple is usually going to be a lot cheaper as well, say 10 cents.
• 18:50
  > Dave>So if I could kind, uh, of reframe what Mike's saying is that apples are like dudes, okay? So it's the big good looking ones that even though they don't have a lot of depth, they draw people in just by their looks alone. But it's the small, ugly ones that have to get people drunk to score.
• 19:09
  > Dave>Right? So there you go.
• 19:11
  > Announcer>Some sort of Pareto principle there.
• 19:13
  > Julianna>Yeah.
• 19:14
  > Announcer>No apple.
• 19:15
  > Dave>Yeah.
• 19:16
  > Announcer>Wow.
• 19:16
  > >Yeah. 14 demerits for Dave after class. So.
• 19:21
  > Julianna>Well, thank you so much, good old boy Mike for story time. And I think it's safe to say that we have learned a little bit about cider apples now.
• 19:30
  > >Yes, a lot of different varieties of apples. I think there were as many as 130, 30 different varieties of apples, um,
• 19:38
  > Dave>just for making ciders in the US
• 19:39
  > >at one point in, um, time. Wow. Yeah.
• 19:41
  > Julianna>Well, we will return with more in just a minute.
• 19:49
  > Julianna>Welcome back, everyone. So today we're doing a little mix box of ciders from the northeast. Right before the break, we had a little bit of story time talking about the difference between cider apples and grocery apples that one would eat as a snack. And now we're going to head to Newburgh, New York, to Hudson North Cider Co. And we are going to talk about their strawberry rhubarb cider. Um, it's a refreshing, summery twist on a strawberry rhubarb tart. It's a, uh, hazy dry cider.
• 20:27
  > >Interesting.
• 20:27
  > Julianna>And 5% ABV. And the availability on this puppy is March to July. So we got it at its freshest, if you will.
• 20:40
  > Announcer>I would not call this hazy.
• 20:42
  > Julianna>Looking at it now, it is very pink. I mean, intense strawberry nose, very Pink.
• 20:51
  > >The first thing that was striking me was it's very muted and knocked down. You know, um, it's just. I don't know, the flavor just seems like it's kind of in the background, you know, for this, um, we had a, um, a rhubarb, you know, um, cider on a different episode. And this is not that at all.
• 21:11
  > >And, um, there's definitely a lot more sugar. You know, probably in this particular version. I, I'm, you know, to me, this is just, I don't know, kind of average and maybe a little bit below average for me.
• 21:24
  > Julianna>Not to sound weird, but does it taste like a watered down.
• 21:28
  > >Yep.
• 21:28
  > Julianna>Jolly Rancher?
• 21:29
  > >There you go. That's a. That's watered down. Ah.
• 21:33
  > Announcer>I, I, the.
• 21:35
  > Dave>I agree with you for the most part, but I. Which hurts.
• 21:38
  > >Hang on a second.
• 21:40
  > Dave>I know.
• 21:41
  > >Play that.
• 21:42
  > Dave>Oh. Is that acid reflux or just my soul coming out my throat? No, but what I do like, I actually do like the strawberry flavor in this because strawberry is such a difficult flavor to get to really come out in a fermented product without tasting totally artificial. Right. And I don't think this tastes super artificial.
• 22:06
  > >No.
• 22:07
  > Dave>You know, it's. So that's.
• 22:08
  > >It's authentic to the fruit.
• 22:10
  > Dave>Right. So that's the part I like about it. But I do think it's a little sweet. There's not a lot of rhubarb. If there was more rhubarb, I think it would be a little more balanced maybe. Um, but it's not bad.
• 22:21
  > Announcer>I think, to Juliana's point, the rhubarb is. Is like, it reminds me just enough of, like, that melon rind, like, you know, watered. Watered down watermelon.
• 22:29
  > Dave>Yeah.
• 22:29
  > Announcer>Jolly Rancher. You know, really nice strawberry.
• 22:33
  > Dave>Yeah.
• 22:33
  > Announcer>Yeah.
• 22:33
  > Dave>So they were halfway there.
• 22:35
  > Julianna>Yeah. It would be nice if it had rhubarb. Okay, we are going to rate this one. A two.
• 22:41
  > Dave>What did he do?
• 22:43
  > Announcer>Two.
• 22:44
  > Julianna>Two.
• 22:44
  > Announcer>Two.
• 22:45
  > Julianna>Two. Three.
• 22:46
  > >Three.
• 22:46
  > Julianna>Oh, Three. Okay.
• 22:47
  > Announcer>Three strawberries. Really nice.
• 22:50
  > Dave>Yeah.
• 22:50
  > Julianna>Okay.
• 22:51
  > Dave>I mean, yeah.
• 22:52
  > Julianna>Interesting. Okay, now let's go to Boston.
• 22:58
  > Dave>No, it's not.
• 22:58
  > Announcer>Do we have to?
• 22:59
  > Julianna>Yes. The Down East Cider House in Boston, Massachusetts. This is the drier side. Filtered.
• 23:08
  > Announcer>Isn't down east in the bay?
• 23:11
  > Julianna>I.
• 23:12
  > Announcer>Isn't that where the water is? No.
• 23:13
  > Julianna>I don't know.
• 23:14
  > Announcer>Sorry.
• 23:15
  > Julianna>This is their classic unfiltered hard apple cider, but a little less sweet. And it's a little bit drier, but it's very drinkable.
• 23:24
  > Dave>I kind of like this.
• 23:26
  > Julianna>And, uh, yeah, uh, the first word
• 23:30
  > >that came to Mind was refreshing, you know, um, it could definitely, uh, take on some elements of, um, some colas, you know, that I've had that, you know, it's heading down that seven up, you know, Sprite, you know, kind of
• 23:44
  > Dave>taste like, like a citrusy sports drink.
• 23:48
  > >Yeah. Thing like, like sundrop, you know, maybe something like that.
• 23:53
  > Announcer>Um, just no brominated vegetable oil.
• 23:55
  > >That's correct.
• 23:56
  > Julianna>And this one is really light. I mean, this is four and a half percent abv.
• 24:00
  > >Yeah. But definitely I'm gonna stick with that first refreshing, you know, sit down the
• 24:07
  > Dave>sun for a while.
• 24:08
  > >Yeah.
• 24:09
  > Announcer>Dare I say crushable.
• 24:10
  > Dave>Yeah.
• 24:10
  > >Yeah. Oh, that's, that's a, that's a very good choice for sure.
• 24:16
  > Julianna>This, and this feels like a beer. Like this is so crispy.
• 24:20
  > Dave>Yeah. This is a lawnmower cider.
• 24:22
  > Julianna>Yeah.
• 24:23
  > Announcer>Wow.
• 24:24
  > >Yeah. When somebody would before, when somebody would say, you know, uh, this is. Tastes like a cider. Bam. This is, you know, this is that. Hey, you know, this is your everyday, you know, cider, you know, definition, you know, nothing so iconic like the other, you know, products that we've had so far. This is just kind of right down the middle all day long. I don't think there's anything amazing nor distracting in this. It's just an all around a good everyday cider session.
• 24:52
  > Dave>Cider.
• 24:53
  > >Yeah, for sure. Yeah.
• 24:54
  > Dave>Well, I've called it a session cider and lawnmower cider.
• 24:56
  > >So there you go. I like this.
• 24:58
  > Julianna>Yeah, this is really nice. We're gonna rate this a, uh, four.
• 25:03
  > Dave>Oh, snuck that in right at the end, man.
• 25:07
  > Julianna>Okay, now we're going to Highland, New York and we are going to talk about bad seed.
• 25:16
  > Announcer>Huh.
• 25:17
  > Julianna>And this is their flagship dry cider.
• 25:21
  > Dave>I thought the last one was light in color, but this one is even lighter.
• 25:25
  > Announcer>It could be more champagne almost.
• 25:28
  > Julianna>Yeah, it's the. It's the same. I think one's a little clearer than the other.
• 25:33
  > Dave>The flavor is.
• 25:35
  > Announcer>Wow. Smells like a golden delicious.
• 25:39
  > Julianna>So you're going to find this one kind of bougie and interesting.
• 25:43
  > Dave>Somebody said champagne.
• 25:44
  > Julianna>This is, this is fermented with sa blanc yeast.
• 25:48
  > >That makes sense.
• 25:49
  > Julianna>And then can or keg condition depending on. And each can is a full pound of pressed apples.
• 26:01
  > >There is something that is distracting in this. To me, it's some bittering component that is just kind of off balance, you know, in this, um, I mean, they
• 26:12
  > Dave>fermented every bit of sugar out of this.
• 26:14
  > >Yeah, every bit. My first, you know, uh, I would have probably turned this into a sparkling sire and you know, with like a Full dosage, you know, um, you know, with m. This. I. I think that that would have been very interesting to kind of kick up, you know, the mouth feel with a lot more, you know, uh, carbonation and I think that it would have. Oh really a bit more of the sugar in this to kind of bring it around, you know.
• 26:42
  > Dave>Yeah. Uh, a lot of.
• 26:43
  > >And a lot more tighter bubbles.
• 26:45
  > Dave>Yeah. Would really help.
• 26:47
  > Julianna>Cuz this feels champagne. It's like it wants to be.
• 26:50
  > Announcer>It should be in a corking cave.
• 26:52
  > Julianna>Yeah.
• 26:52
  > >Yeah. It. I don't know.
• 26:54
  > Dave>It would suit the flavor profile a lot better. It just.
• 26:57
  > Announcer>It.
• 26:57
  > >It feels like somebody was aiming for something and they just missed the target a little bit, you know.
• 27:02
  > Dave>Yeah.
• 27:05
  > Julianna>But good on them for using a different E strain.
• 27:08
  > Julianna>Like that's kind of. That's kind of cool.
• 27:10
  > Dave>This, um, this, you know what I mean, is dry.
• 27:12
  > Dave>Dude.
• 27:13
  > >Yes.
• 27:14
  > Dave>I saw dust fly out of the can we open.
• 27:16
  > >It's just a very good everyday, you know, kind of average, you know, maybe a little bit below. So.
• 27:24
  > Dave>But like where that last one, you could drink it like a session and you know, sessionable drink.
• 27:31
  > Dave>This one's not. Doesn't make me want to just keep drinking it though.
• 27:35
  > >I would go back to the last one that we had from Downies. This one M. Maybe not.
• 27:42
  > Announcer>So I'd like to try more of what they make.
• 27:44
  > Dave>Yeah, yeah, yeah.
• 27:46
  > Julianna>And I think that. And they have some really interesting seasonal small batches.
• 27:51
  > Dave>I like this. It's just dry.
• 27:53
  > Julianna>Yeah, it's. It's just. It's super dry. Whereas the last one is really geared towards like the beer lovers that want a lawnmower beer, but it's a lawnmower cider, if you will. This one's a little bit. It needs a little finesse. Like this is.
• 28:07
  > Announcer>It needs food. It needs something else.
• 28:09
  > Julianna>Okay. Speaking of which, what would you pair with it?
• 28:11
  > Announcer>Oh, I mean I said oysters already once, I think.
• 28:13
  > Announcer>But. But definitely.
• 28:15
  > Julianna>Okay. The salinity of the oysters with this, some blue points. Okay. Gotcha. Yeah.
• 28:24
  > Dave>Good salad. I need this on the salad.
• 28:27
  > Julianna>A salad with this.
• 28:28
  > Dave>And I'd feel good about.
• 28:29
  > >No idea what I'm saying. Thinking this would be celery with peanut butter.
• 28:32
  > Julianna>What?
• 28:33
  > >Um, yeah. I don't know why, but ants on a log.
• 28:36
  > >Yeah.
• 28:37
  > Announcer>Great thing about champagne, which this is.
• 28:39
  > >So I'll put raisins on mine.
• 28:40
  > Announcer>But you can pair it with anything.
• 28:42
  > >Yeah.
• 28:42
  > Announcer>Yeah.
• 28:43
  > Announcer>Like it is the universal pairing.
• 28:44
  > Dave>And feel better than everyone around you. Like, you know, I didn't even know
• 28:48
  > Julianna>ants on a Log existed until I moved to the South.
• 28:51
  > Julianna>Well, anyways, we are going to rate the bad seed hard dry hard cider A3. Yeah. Um, well, kind of interesting so far, don't you?
• 29:05
  > Announcer>Pleasantly surprised thus far.
• 29:07
  > Announcer>A.
• 29:08
  > Julianna>Well, that's cool. That's cool.
• 29:10
  > >So after we come back from this break, I am going to answer a question of why is. Why was cider such a popular products in early America? Uh, I just found out that a pickle was a cucumber yesterday.
• 29:31
  > >I don't know if I can say with that much flair, though.
• 29:33
  > Julianna>Oh, boy. To be continued in just a minute. Welcome back, folks. Here we are today doing a mixed box of ciders from New England. And, um, we finished up a cider from Highland, New York right before the break. And now a little bit more story time with good old boy Mike.
• 29:59
  > >What dream Tomato like that is a theme song. We're going to definitely, uh, keep that around for sure.
• 30:07
  > Dave>Dave.
• 30:07
  > >Well, it's just a simple question which is, you know, why was cider such a popular beverage in early America? And, um, you know, a lot of interesting answers to the equation, but I hate to say it, but it's really just a, you know, an element of humanity. We're just lazy and, um, you know, convenience oriented. Absolutely. So you have to look at other things that were happening at the same time and all had a very common theme, which is, dude, it was right there. I didn't have to do anything. So, um, yeah, that really was an awful lot of it is that you had a lot of ingredients that were, you know, utilized for such a long period of time. We're native, you know, to the land. And that includes a lot of the varieties of apples, many of which we've lost in the U.S. by the way, through industrialization. But, um, it also plays into other things that were very popular during that time. America did not come up on corn whiskey. It, uh, owes most of its homage back to fruit based, uh, brandy. And in fact, the oldest distillery in the US Is actually Laird. Um, a lot of people think that, oh my gosh, it had to be, you know, a, you know, corn based distillery.
• 31:23
  > >It was not. It was actually, you know, somebody that was making brandy long before we were making corn whiskey at all. Corn had to be cultivated and grown, and, you know, it works very hard on the soil. And so it came much, much, much later. And because corn, um, was primarily used, you know, as a, uh, product to be consumed, you know, uh, by both humans and animals, um, there wasn't, you know, the price for corn was A lot more than what you would find for a fruit that was actually growing on a tree. I didn't have to plant, I don't have to fertilize it. I have to do anything. I have to walk out there and pick it up off the ground for 90% of the time. That's all I've got to do. So that's the reason why cider was so popular, simply because there just wasn't a lot of work involved, you know, in the process itself. Um, so on top of branding, you know, being very popular, if you look at other things that were very popular as well, was, uh, the use of rye. You know, rye was actually, you know, America's favorite, you know, whiskey component for the longest period of time. People were like, wait, wait a second, I thought the corn was very, very popular. I mean, because that's what everybody's drinking now is, you know, corn based whiskey. No, rye was actually the most dominant, you know, grain utilized for whiskey for well over 100 plus years. And the variety of, you know, rye that was, was well utilized was Pennsylvania rye. It's growing all up and down the Ohio Valley and down through the Chesapeake Bay area. And, and you know, they didn't have to do anything. It come off the boat, you know, they went out back, you know, they, they already had maybe too much of something to drink.
• 33:04
  > >They woke up the next day and go, hey, man, there's plenty of rye right here. We don't have to do anything, we don't plant anything. I'll, uh, fertilize it. I don't do anything.
• 33:11
  > Announcer>It's a good cover crop too, is my understanding is, you know, so when you're in between seasons.
• 33:16
  > >Yeah. And you know, crop rotation wasn't something that, you know, was really widely, you know, in practice until much later when you were using non native, you know, agricultural products that you would have to instill to actually, you know, refresh the nitrogen in the topsoil. Um, you know, it, corn just absolutely devastates, you know, the topsoil of all the nitrogen. So you're going to over, you know, do a cover crop with rye or soybeans, you know, is another really, you know, common choice, you know, to enrich the, um, the soil once again. So that is the simple answer. We were lazy. The fruit trees were there and that's the reason why cider was so popular.
• 33:57
  > Dave>So Juliana, you know, you've had brandy. You're a fine girl. Like, do you enjoy.
• 34:05
  > >Wait a second. That is a, that's a, that's a good slow clap.
• 34:09
  > Dave>I am.
• 34:10
  > >Um, you're not gonna let that cultural moment just fly by, Dave.
• 34:14
  > Dave>Okay, uh, look, I'm just trying to help.
• 34:18
  > Julianna>And you were saying?
• 34:19
  > Dave>I was saying, you know, you've had brandy. You're a fine girl.
• 34:22
  > Julianna>Girl.
• 34:23
  > Announcer>Yeah.
• 34:23
  > Dave>What a good wife you would be, but.
• 34:26
  > Julianna>Except that I'm not.
• 34:28
  > Dave>If you gave me some brandy.
• 34:30
  > Julianna>Oh, my God. Look at the bar.
• 34:33
  > Dave>The other thing I got out of that is I totally agree with Mike is, like, it says a lot about America that, you know, if you can just pick something up off the ground and make booze out of it. Like that.
• 34:46
  > >We did.
• 34:47
  > Dave>Yeah. Like, that's why. That's why America became a powerhouse in the world.
• 34:51
  > Announcer>Yeah.
• 34:53
  > Announcer>It was already going bad.
• 34:54
  > Julianna>Yeah.
• 34:54
  > Dave>Yeah. I'm not climbing a tree. I'm not, you know.
• 34:58
  > Dave>You know, going up a mountain fighting bees or something. No, I just. I'm gonna pick it up off the ground and go turn it into alcohol.
• 35:06
  > Julianna>All right, let's go back to Newburgh. And in case you guys don't know, Newburgh is along the Hudson River. And the most notable thing about Newburgh is that it was Washington's headquarters.
• 35:18
  > >Mhm.
• 35:19
  > Julianna>During the Revolutionary War.
• 35:21
  > Dave>That's why he was drunk half the time.
• 35:23
  > Announcer>Why there's two sideries there.
• 35:24
  > Dave>Yeah.
• 35:25
  > Julianna>Yeah, at least two. Okay, so we're going to graft cider in Newburgh, New York. And this is the farm floor dry table.
• 35:35
  > Dave>Isn't graft like when you pay off someone? Or in that one, graft grift. I was like, I think it might be both. I think it's graft.
• 35:45
  > Announcer>I think it's. I think it's both. All right, maybe one's a noun and one's a verb.
• 35:48
  > Julianna>Well, this was a cidery that was founded by a brother and sister, and they wanted to bring sour cider to the masses.
• 35:55
  > Dave>Ah.
• 35:57
  > Julianna>So this is a rustic table cider that is tart and earthy, um, with a blend of wild yeast, fermented cider and tart. Farmhouse barrel age cider. So they're doing a little bit of blending here.
• 36:09
  > Dave>Fraudulent acquisition of money or advantage, particularly through the abuse of. But here's what I. Here's why I think they probably call it graft.
• 36:18
  > Dave>It's also, you can make, uh, new varieties of, uh, of a, uh, plant by grafting. Yeah, things.
• 36:26
  > Julianna>That's what I think of grafting roses.
• 36:28
  > Dave>Yeah. I think of corruption, because
• 36:32
  > >everything else we've had, you know.
• 36:33
  > Julianna>Well, this is super light, a little hazy.
• 36:38
  > Dave>I can see right through it.
• 36:40
  > Announcer>Strong Golden.
• 36:43
  > >Um, so are they saying this is a full blown sour?
• 36:48
  > >This. This is truly infected.
• 36:50
  > Julianna>A rustic. Well, rustic table.
• 36:52
  > Dave>It's pretty infected.
• 36:53
  > >Yeah. Yeah, I. I can definitely see that. You know, this is a mixed fermentation. Yes. Farm flora. Yes. Um, this is definitely mixed fermentation. Not a straight up. I like it cider.
• 37:06
  > >Um, it. It needs a little bit of, uh, explanation to, you know, about what this is. But, yeah, I all know. I think this is very complex.
• 37:16
  > Julianna>We're gonna rate this a 4.
• 37:17
  > Announcer>I wish they'd called it wild.
• 37:19
  > Julianna>Right. And then quickly, we're gonna go to Original Sin Ciders in Lafayette or Lafayette, New York. Oh, that's called the black widow Cider with blackberries.
• 37:28
  > Announcer>Is it?
• 37:29
  > Julianna>The black widow is fruit forward yet tart with a tantalizing complexity.
• 37:33
  > Dave>Tart.
• 37:34
  > Julianna>Yes. The blackberries that are native across the Atlantic and Pacific.
• 37:40
  > >I'm gonna say it's pretty average.
• 37:42
  > Julianna>Well, this is one 2018 and 2019 silver at great Lakes cider competition.
• 37:47
  > Dave>Yeah.
• 37:47
  > Julianna>More reason that we need to go.
• 37:49
  > Dave>One you wanted to go to Mike.
• 37:51
  > >I don't know.
• 37:52
  > Julianna>Great color.
• 37:52
  > Dave>Yeah, it is.
• 37:53
  > >It looks great. I just think it's.
• 37:55
  > Dave>It's not the best BlackBerry cider I've had today, but it's pretty good.
• 37:59
  > Announcer>Yeah.
• 38:00
  > Dave>Yeah, we'll go.
• 38:01
  > Julianna>Did you say it's a little bit more BlackBerry than anything else?
• 38:03
  > Announcer>Yeah.
• 38:03
  > >Yes.
• 38:04
  > Julianna>Yeah. Okay. Three, four, three. Well, that's going to do it for today. Thank you so much for being here. Good old boy Mike. Thanks so much.
• 38:14
  > >Hey, thanks for joining us on this episode of Sip Sudden Smokes. Check out our back catalog.
• 38:19
  > >Hundreds and hundreds of other episodes you get to enjoy in addition to this one. Uh, for now, I'll ask you to come back, enjoy another great episode of Sip, Suds and Smokes and to keep on sipping.
• 38:29
  > Julianna>Good old boy Drew. Thank you for being here.
• 38:32
  > Announcer>Thank you for having me. I enjoyed myself as always.
• 38:35
  > Julianna>Good boy day.
• 38:36
  > Dave>Just remember, every time Mike gives something a two, what he's really saying is, I like this.
• 38:43
  > Julianna>This is good old gal Juliana. Continue to pray for me. Keep on struggling and catch you next time.
• 38:48
  > >Fix that in post.
• 38:52
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap tapity the subscribe button.
• 39:01
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• 39:04
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• 39:29
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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
• 40:12
  > >of the finer slices of life from
• 40:14
  > Announcer>the dude in the Basement Studios. Your host, the Good Old Boys. We'll see you all next time.