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The Blacker the Berry, the Sweeter the Juice · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds, and smokes.
• 0:03
  > Julianna>We're gonna try some hard cider.
• 0:08
  > Dave>Super hard.
• 0:09
  > Julianna>Sweet and juicy or. Sweet and juicy. Yes. So Bentladder cider and wine is an artisanal winery and cidery. Uh-huh. In Doylestown, Ohio. And we even know where that is.
• 0:23
  > Dave>It's weird. Yeah, it's in Ohio.
• 0:24
  > >In Ohio,
• 0:27
  > Announcer>the Bentladder ciders that we'll be trying today are the fresh pressed, the briar patch with BlackBerry and hops, home slice with cinnamon and vanilla, cherry with montmorency cherries, garden glory with apricot and rhubarb, and storm break, which is aged six months in rum barrels with ginger.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > >Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds, and smokes with your smoking host, the good old boys.
• 1:50
  > Dave>Suds.
• 1:50
  > >Uh, suds. Uh, suds. Uh.
• 1:52
  > Announcer>It's time for more suds.
• 1:59
  > Julianna>Hello, everyone. Gather round. Today is another sud segment where we delve into live's deepest mysteries.
• 2:10
  > >Like, well, Dave's at the table. It's definitely deep.
• 2:14
  > Dave>Almost as deep as Mike's gene pool. Very shallow.
• 2:19
  > Julianna>Wow. Wow. Okay, well, life's deepest mysteries, Right. Such as? If you're supposed to make lemonade when life gives you lemons, are you supposed to make Gatorade when the hand. When life hands you alligators?
• 2:37
  > Dave>Hey, look, that can't always.
• 2:39
  > >Don't leave the show yet. I swear, it gets better.
• 2:42
  > Dave>There's a lot. Does this sound like a radio button clicking off?
• 2:49
  > >Ma, is there something better on? Um, Knitting with Nancy.
• 2:55
  > Announcer>I'm coming.
• 2:59
  > Julianna>Well, wow. I want to be your hosts. Good old gal Juliana.
• 3:02
  > Dave>Silent.
• 3:03
  > Julianna>Pray for me. And joining me today at the table is Goodle boy day. I mean, good old boy Mike. Yes.
• 3:10
  > Dave>It's hard to tell us apart sometimes.
• 3:12
  > >I have saved up all of the harassment for at least six weeks just to bring it to Dave today.
• 3:20
  > Dave>I feel I'm the luckiest girl in town. I just want to say that we're
• 3:23
  > >starting off with sweet and juicy, so there you have it. So, you know, speaking of which. Good old boy Drew.
• 3:29
  > Julianna>Exactly. Drew. Hi.
• 3:32
  > Announcer>Well, well. Hello, everybody. How are you today?
• 3:35
  > >I know what Drew's thinking. What's there? An exit strategy that I should have had in advance.
• 3:40
  > Announcer>I put myself in the middle. You know, it is what it is.
• 3:44
  > Julianna>Fair. Good old boy Dave. Hi.
• 3:46
  > Dave>I noticed that when Drew parked outside, he pointed his car towards the streets.
• 3:52
  > Announcer>Quick exit.
• 3:53
  > Dave>Yes.
• 3:53
  > Julianna>Yeah. Fast, uh, getaway, right? Sure.
• 3:55
  > >Be prepared.
• 3:56
  > Julianna>He is. He is. Okay, well, here we are. Yep. We're taking a little break from beer. Uh, whose idea was that?
• 4:08
  > >Uh, yeah, Kazache.
• 4:10
  > Announcer>Nori.
• 4:11
  > Julianna>Yeah.
• 4:12
  > >Is it January?
• 4:13
  > Julianna>No, it's not January. And we're going to try some hard cider.
• 4:19
  > Dave>Super hard.
• 4:20
  > Julianna>Could be sweet and juicy or. Sweet and juicy. Yes.
• 4:23
  > Julianna>So Bent Ladder Cider and Wine is an artisanal winery and cidery in Doylestown, Ohio. And we even know where that is.
• 4:34
  > Dave>It's weird. Yeah.
• 4:35
  > >It's in Ohio, in Ohio.
• 4:41
  > Julianna>State of mind, but we even know
• 4:43
  > >they've used every piece of technology known to mankind to figure that out.
• 4:49
  > Dave>My Google machines are strong.
• 4:52
  > >AI data centers involved crash three servers, small, brown out and Doyles down just to figure this out.
• 5:01
  > Dave>I bet they've had a few brownouts and Doyles down.
• 5:04
  > >Definitely have.
• 5:05
  > Julianna>Okay. All right. Speaking of happy go lucky good old boy Dave.
• 5:10
  > Dave>I will do, uh, some reading now.
• 5:13
  > Julianna>Yeah, we're excited.
• 5:15
  > Dave>Bent Ladder Cider and Wine is an estate cidery and winery located in Doylestown, Ohio. I feel like somebody just said that. Uh, rooted rooted in the Vodraska family's multi generational farming operation at Rittman Orchards. After purchasing and rebuilding The Orchard in 2004, brothers Chris and Matt Vodraska expanded the farm's future by producing farm to glass ciders and wines. I mean, there's really no difference between cider and wine if you really think about it. Made entirely from a state grown fruit. Opening Bent Ladder to the public in 2016. Known for its focus on heritage apple varieties and terroir driven production, Ben Ladder has earned national and international recognition including multiple awards for its heritage series. Series Ciders.
• 6:12
  > Dave>With its Winter Crisp ice cider winning gold at the Great Lakes Cider Competition and best in category at the Cider Craft Awards.
• 6:23
  > >Wow, I've never been to either one of those. That sounds like a lot of fun. I go to the Cider Craft Awards. I'm assuming Great the Great Lakes. Is that maybe at Great Lakes Brewing or. It's at a neutral site, but it's probably pretty legit.
• 6:35
  > >Yeah, I, uh, I didn't know about either one of those cider, you know, events. You know what, that would be pretty cool.
• 6:42
  > Dave>Forget GABF. We're going to Cidercraft 2026.
• 6:47
  > Julianna>Road trip maybe. All right, maybe not. Well, you know, that was some really good copying and pasting that you did there. I'm really proud of you.
• 6:54
  > Dave>Been working on it.
• 6:56
  > Julianna>Yeah, no, those, those night classes are really paying off right Cl.
• 7:01
  > Dave>Or you can do control C and then control V. What's control?
• 7:05
  > Announcer>Shortcuts. Keyboard shortcut. Next you're going to talk about file system.
• 7:11
  > Julianna>Oh, my gosh.
• 7:13
  > Dave>That's the next chapter I haven't read ahead yet.
• 7:16
  > Julianna>Well, let's see if we can keep the success going.
• 7:20
  > Julianna>And we're going to have good old boy Drew give us the lineup.
• 7:25
  > Announcer>Uh, the bent ladder ciders that we'll be trying today are the Fresh Pressed, which is described as sweet and juicy. The briar patch with BlackBerry and hops, Home slice with cinnamon and vanilla, Cherry with Montmorency cherries, Garden glory with apricot and rhubarb, and Storm break, which is aged six months in rum barrels with ginger.
• 7:55
  > Julianna>Okay, well, that was lovely. Thank you so much, Drew. Hey, good old boy Mike, why don't you give us the ratings for today?
• 8:03
  > >Well, um, I. Of course, I meant to remind you about, you know, the ratings, so. Yes, okay, we'll go through them. We'll be tasting. You know, he just cut and paste from, like, the last eight, you know, uh, scripts I just read. What's on?
• 8:19
  > Dave>This is why we don't have people over.
• 8:22
  > >This is why preparation is a stretch for this show.
• 8:24
  > Dave>Oh, invited him.
• 8:26
  > >We will be tasting and rating these craft ciders with our suds ratings plus our signature belching sounds. Hear those ratings? Now for your mild entertainment number one. That sucks. Give me anything but an angry orchard. SUDs rating 2. Was that a belch? I didn't think cider made you belch.
• 8:48
  > >Could be a goal. Uh, suds three. Ah. Uh, what a relief. My gluten levels are dropping rapidly while my blood sugar rises.
• 8:57
  > Dave>That gluten number four.
• 8:59
  > >A body should really not make that sound, even if it's a full fermented fruit juices. A sud rating of 5. Listen to the hang time. Give me another.
• 9:16
  > Dave>I think I'm going to rate Mike's reading of the sudge ratings A2.
• 9:28
  > Julianna>Wow. Okay.
• 9:29
  > >That's a lot better than I thought.
• 9:32
  > Dave>I'm feeling generous today.
• 9:33
  > >It's on a curve.
• 9:34
  > Dave>I've already been sipping some cider, so I'm feeling a little.
• 9:38
  > >Are we using Doylestown math?
• 9:40
  > Julianna>Yes. Could be. Could be.
• 9:42
  > Dave>Took off my shoes.
• 9:43
  > Julianna>Let's get to it. The first one that we are going to talk about is the Fresh Pressed, otherwise, uh, known as the Sweet and Juicy. It's a modernist cider. It underwent a cool fermentation to preserve the fruitiness. Aromas of ripe fall apples and honey with tart apple flavors. This is 6.9 ABV, folks.
• 10:08
  > Announcer>Tart. Really?
• 10:11
  > Julianna>Okay.
• 10:12
  > Dave>Very sweet.
• 10:12
  > Julianna>What?
• 10:13
  > Dave>It says tart apple, but then it says it's juicy.
• 10:16
  > Announcer>Sweet and juicy and sweet like a sweet tart or maybe a fruit tart.
• 10:20
  > Announcer>An apple maybe.
• 10:21
  > Dave>It's, you know, it's tart in the front, juicy in the back, you know.
• 10:31
  > Julianna>Okay, well, color's nice.
• 10:33
  > Announcer>Yes, it is a beautiful color.
• 10:35
  > Julianna>It's a little viscous on the tongue.
• 10:37
  > Dave>I don't think it's too sweet.
• 10:39
  > >I do.
• 10:39
  > Dave>It's pretty sweet, but it's not. It's not like cider boy sweet, you know, it's.
• 10:44
  > Announcer>It's like watered down mead sweet.
• 10:47
  > >M. Yeah, I, I like. I like that particular, uh, description.
• 10:52
  > Julianna>Well, we'll be back with more in just a minute.
• 10:58
  > Julianna>Welcome back, everyone. Today is a day aside, or we, um.
• 11:05
  > Announcer>I would like to. To. To apologize to. To betladder. I did not mean to negatively imply that, that, that, uh, watered down meat was necessarily a bad thing.
• 11:15
  > Julianna>No, it could be a good thing, but. Okay.
• 11:18
  > Dave>It's great for kids.
• 11:18
  > Julianna>To recap for those of us just tuning in, um, from whatever land you're tuning in from, we are doing a cidery takeover from Bentlet, from Bent Ladder Cidery, um, and wine. And they are in Doylestown, Ohio. Right before the break, we started talking about our first cider, which is called Fresh. It is sweet and juicy and 6.9% ABV. And Drew is mentioning it that it might be watered down mead.
• 11:50
  > Julianna>M. In disguise. No, no.
• 11:53
  > Announcer>There's a nice, you know, effervescence, uh, to it. It's just, it's really sweet. I want to know what kind of
• 11:59
  > Dave>apple this is, but is it also juicy?
• 12:02
  > >No.
• 12:03
  > Dave>So they were half right, I think.
• 12:05
  > >You know, when you're using a term juicy, that's implying that there's some acidic quality that should be coming around, you know, that is manifesting itself in either something that's more tart or bitter. And this is, this is sweet and cloying and not in balance.
• 12:24
  > Dave>A little one sided. One noted.
• 12:27
  > >It reminds me of like somebody had, um, you know, I don't know, there's. In the packaging there's something where the bottle is like in the shape of an apple with a little, you know, uh, white cap on it. I can't remember the brand, but, you know, I ran across a bottle of that that was stuck in a house one time that I was helping, you know, to.
• 12:48
  > >To clear out for somebody. And it had been, you know, basically in this garage fridge for probably, you know, 12 years. That's what this tasted like. You know, it. It just.
• 13:00
  > Announcer>It's like, drink that takeaway.
• 13:03
  > Dave>So basically. So basically, Mike will drink anything.
• 13:07
  > >Wow.
• 13:07
  > Announcer>We have.
• 13:08
  > >Except it tastes like something is just past its prime and just never really achieved the objective. If you had not told me this was a sire, I would have said this is just a box of apple juice that's gone bad is how I would probably describe it. Yeah. Wow.
• 13:27
  > Julianna>Okay. I don't.
• 13:28
  > Dave>I thought he was going to be negative about it. So that was the thing. Like, I thought Mike was going to
• 13:32
  > >just rail blow it to bits. Yeah.
• 13:35
  > Julianna>And then look what happened.
• 13:36
  > >Yeah.
• 13:36
  > Julianna>Yeah. Okay. I don't know if I would necessarily go that far.
• 13:43
  > Dave>Uh, 99 of the world would go that far.
• 13:48
  > Announcer>I imagine this will sell really well.
• 13:49
  > Julianna>Yeah. In certain markets, however, I. I think that for somebody that doesn't want. I think there's two camps when it comes to cider. Okay. There's those that are connoisseur y that want something that might be a little savory, a little like drier, you know, crisper, maybe English style cider. And then I think there's.
• 14:10
  > Announcer>You mean good or.
• 14:12
  > Dave>Or like. Or like that? That's that French cider you brought that time that was aged in cognac barrels. Yeah.
• 14:19
  > Announcer>Uh, yeah. Okay.
• 14:20
  > Dave>There's this. This ain't that.
• 14:22
  > Julianna>No, this is not that.
• 14:24
  > >Now, can we just skip to that part?
• 14:27
  > Dave>So close, but just replay that.
• 14:29
  > Julianna>But people that maybe this is a gateway for those that are used to like, angry orchard. And now we're gonna go into something crafty.
• 14:43
  > Dave>I think some people who.
• 14:44
  > Julianna>And you have to ease them in. You know what I mean?
• 14:48
  > Dave>People either like, um, like wild fermented or, you know, uh, mixed culture ciders. Right. That are dry and very, you know, challenge, uh, your palate. And then there are people who just want like a sweet little bit of apple juice with it.
• 15:09
  > Dave>Gives them a buzz.
• 15:10
  > >Yeah.
• 15:11
  > Dave>I think this is the second people's group that.
• 15:13
  > Dave>This is for the RTD group, you know.
• 15:16
  > Julianna>Sure.
• 15:16
  > Announcer>We know which group is larger. Yeah, yeah, I'm sure this isn't it
• 15:20
  > >called the baby on ramp of cider.
• 15:23
  > Julianna>Well, but.
• 15:24
  > Dave>And these, you know, these guys, they have a heritage series and they do all the different kinds of things, but this is the one that's probably like. Well, if you don't. If you look at the menu and you don't know what to get, you're like, oh, yeah.
• 15:35
  > >Um, what I like, uh, when drew and used the word, you know, a watered down mead, it's because It's.
• 15:43
  > >It's not so much, you know, it wasn't the comment about the water. It was more about, you know, the.
• 15:49
  > >The way you're perceiving. The sugars are very, very similar in that, you know, meads are manifest themselves from usually honey. And I would describe probably the sugar, uh, component in this, in the fresh breast as more heading towards that path of a floral, sweet component. Honey, maybe with just a touch of musk or something kind of, uh, almost cardboard. You know, that. That's kind of, you know, coming up to kind of greet you.
• 16:23
  > >But I'm looking forward to the rest of this flight.
• 16:26
  > Julianna>Okay, so. So what. Shall we rate the French?
• 16:29
  > Dave>So basically he wants to move on.
• 16:31
  > Julianna>Yeah. He's being subtle.
• 16:33
  > Dave>Okay. What do you want to do?
• 16:34
  > >I don't care.
• 16:34
  > Julianna>I was going three, but the three is two.
• 16:37
  > Dave>Well, if Drew says two, then I
• 16:39
  > Julianna>believe it's a two. Okay.
• 16:41
  > Dave>I think. Sometimes I think Mike only has two fingers.
• 16:44
  > Julianna>M. Yeah.
• 16:46
  > Announcer>Yeah, those are the ones.
• 16:47
  > Julianna>Yeah.
• 16:47
  > Dave>They're both two number ones.
• 16:49
  > Julianna>Yes. Okay, Moving on. Let's go to Briar Patch.
• 16:52
  > Julianna>This one I'm, um, interested in. Yeah, right.
• 16:56
  > Julianna>Okay. So this is an apple cider that's made with blackberries and comet hops. Wild aromas of black citrus and summer berries. Flavors of fresh BlackBerry and apple. So this is 6.5 ABV, and they're classifying this as a medium sweet.
• 17:15
  > >M. Well, the first thing that jumped at me was definitely the BlackBerry bitterness, um, you know, in this. And, uh, a lot better balance, that's for sure.
• 17:27
  > Announcer>100.
• 17:28
  > Julianna>And this is definitely crisper, too.
• 17:30
  > Announcer>The first thing that jumped to me is the color.
• 17:32
  > Announcer>It's just very pretty.
• 17:34
  > Julianna>It is.
• 17:35
  > >It's the lemon overtone that I think is, you know, probably the surprise, you know, part of the party. Um, you know, it's. It. It's bringing probably more citrus than I would describe. More than anything.
• 17:49
  > Announcer>I can't think of another cider I've had where they've called out hops.
• 17:54
  > Dave>I was thinking the exact same thing. Like, I don't know that I've ever had a hopped cider.
• 18:01
  > >It's got to be a noble hop that they've picked, you know, to go with this because it's. It's there. It's kind of comment a bit, you know, in the background, kind of holding it all together, you know.
• 18:12
  > Julianna>Are you sure that you're getting lemon or are you getting grapefruit?
• 18:15
  > Announcer>I think it's the hop that you're getting.
• 18:17
  > >Yeah. Really?
• 18:18
  > Announcer>They say the terpenes or, you know, what have you.
• 18:21
  > Julianna>Right. But, I mean, uh, Comet is known
• 18:23
  > >for grapefruit, so I, um, could buy. I could buy that, you know, which
• 18:28
  > Julianna>honestly, is a really interesting mix with the apples and blackberries. Would you have thought of putting grapefruit with blackberries?
• 18:37
  > >No, but this works. Um, you know, this is probably one of the more complex, you know, BlackBerry ciders, you know, that I've. I've encountered. And I don't know, there's something that's kind of calling me back, going, hey, there's a bit more here. You haven't, you know, explored it all.
• 18:55
  > Dave>What do you guys. Uh, we didn't ask this on the first one because I'm afraid of what your answer would been. But, like, what would you pair this
• 19:04
  > >type of cider with this cider or the first one?
• 19:07
  > Dave>I know now we're not. We're not going back.
• 19:09
  > >We're not.
• 19:10
  > Dave>Because I. I don't want to hear what you're gonna say about the first one.
• 19:12
  > >But this one, um, I'm thinking like, a really good Havarti cheese, you know, some, you know, simple wheat crackers to go with it. Uh, you know, just something, uh, a touch on the, you know, fatty side, you know, to kind of compete with all the bitterness and the citrus, acidic notes and the.
• 19:34
  > Announcer>Be great with a cheese plate, like, you know, with that course. Yeah, no, say just enough sweetness.
• 19:42
  > Julianna>We'll return in just a minute. Welcome back, everyone. So today's episode, in case you are just tuning in, is about a cidery. Get that, um, called Bent Ladder Cider and Wine in Doylestown, Ohio.
• 20:00
  > Julianna>Right before the break, we started talking about Briar Patch, which is a cider with BlackBerry and comet hops. And I think that Mike might like it a little.
• 20:14
  > Dave>That's insane.
• 20:15
  > >I. I think the thing that I like is the innovation and the thought of, you know, using hops and, you know, in developing ciders into a taste profile that is not very common. And so I think that's part of what I'm. I'm really enjoying is the. The thought of something that's innovative, new and different, but at the same time, I think this works in the glass.
• 20:40
  > Dave>I'll tell you, I was. What I was surprised is during the break when none of the, you know, listeners could obviously hear is Mike said that he's never had a wine that even barely approach this cider in complexity and, you know, enjoy people. Enjoyability.
• 20:55
  > >Sorry. Wow.
• 20:58
  > Julianna>I'm just going to say wow.
• 20:59
  > Dave>What did you, uh, want to rate this one? There.
• 21:02
  > Dave>Uh, El jefe.
• 21:03
  > Julianna>Yes, yes.
• 21:04
  > >4. Yeah, I'm, I'm right there. And again, it's, it's, it is what is in the glass, but I'm giving it a bit. Hey, I would love to see what else you're going to do with hops, Insider. You know, I love the thought of the blackberries.
• 21:21
  > Announcer>Are they. They said it's all estate grown. Are they wild?
• 21:25
  > >Huh? Uh, yes, because you'll get a huge swing in variation, you know, if you're working with, you know, wild strain of black. Blackberries. Some will be sweet, some will be tart, some will be bitter, and, you know, it'll all be in the same bush, you know, that you're. You're harvesting.
• 21:40
  > Dave>I've heard the blacker the berry, the sweeter the juice.
• 21:42
  > >I knew it was coming. You just see the curveball coming.
• 21:48
  > Julianna>Okay, and this may be a dumb question, but granted that there is the comment.
• 21:53
  > Dave>You're with a panel of experts, so.
• 21:55
  > Julianna>Okay, granted that there were hops in that cider.
• 21:58
  > Julianna>Did you taste any hoppiness, per se.
• 22:03
  > >Okay, again.
• 22:05
  > Julianna>So you really thought that it was.
• 22:06
  > Announcer>I was.
• 22:06
  > Julianna>Well, adjuncted. Flavor added in. Okay, cool.
• 22:10
  > Announcer>Yeah, you had to tell me it was there.
• 22:11
  > Dave>Yeah, cops are just riding.
• 22:13
  > >It wasn't distracting or took something out of balance. That's what I loved about it.
• 22:17
  > Julianna>Okay, cool. No, I mean, I think that's great.
• 22:19
  > Julianna>Okay, let's move on to home slice. Oh, come on.
• 22:23
  > Julianna>You know you want something.
• 22:24
  > Dave>Uh, go back to the last one.
• 22:25
  > >Yeah, please.
• 22:26
  > Julianna>Okay. And the, uh, home slice, the picture that they have on the website, it's got lots of pies.
• 22:31
  > Julianna>Lots of pies. Okay, so this orchard blend of apples was finished with Madagascar bourbon, vanilla and cinnamon. You will notice the aroma of apple spice and vanilla aroma. Okay. They consider this one sweet. And this is six and a half percent abv.
• 22:48
  > Announcer>I mean, it is sweet.
• 22:50
  > Dave>It smells nice.
• 22:51
  > Julianna>Would you say that this is the aromiest that you've had so far?
• 22:57
  > >This reminds me of, you know, if I go into a coffee shop and I. And I'm watching the barista, and they are laying down on all of those hand pumps of all of the syrups that are, you know, behind there, you know, and they're punting, you know, pumping like one, you know, flavored sugar after another, and you're like, look after nine.
• 23:18
  > >Give it a break, sister. Okay?
• 23:20
  > Dave>You know, save some room in the
• 23:21
  > >cup for some coffee with this. This. This thing is just a mix of sugary flavors that just don't work.
• 23:28
  > Dave>I think they Got a little heavy handed. Yeah.
• 23:30
  > Dave>Cinnamon.
• 23:31
  > >You just, you know, you just need to step back.
• 23:34
  > >Less is more.
• 23:35
  > Announcer>I was immediately transported to walking in bath and body works in the 90s.
• 23:39
  > >There you go. Yeah, it's.
• 23:41
  > Announcer>It tastes like that smell.
• 23:42
  > >You just want to go outside in the mall just to get a breather. Yes, Yes.
• 23:47
  > Dave>I think they, they definitely got. Yeah. Very heavy handed with it. And I, I don't know, I almost feel like whatever apples they used didn't have enough apple enos to match up to the. All the adjuncts.
• 24:06
  > >Yeah, I agree. I'm, I'm, I'm ready. This was something that works.
• 24:11
  > Julianna>Not even going to pair this with food, huh? Okay, fine. We are going to pair this with
• 24:16
  > >an exit strategy out to the mall.
• 24:18
  > Julianna>Okay. We're going to rate this A1. I am so sorry.
• 24:22
  > Dave>Do better.
• 24:23
  > Announcer>I could cook apples in it.
• 24:25
  > >I can do better.
• 24:26
  > Julianna>Sure.
• 24:27
  > >With this next.
• 24:28
  > Julianna>Yeah, and maybe they will. Okay, next up, we are going to talk about the cherry.
• 24:35
  > Announcer>Hey, that, uh, smells amazing.
• 24:37
  > Julianna>Okay.
• 24:37
  > Dave>It looks good too. Yeah, look at that.
• 24:40
  > >All I have to say is I think they had me at when they said this is Montmorency cherries, hands down. I, you know, I love that variety of cherry.
• 24:50
  > >I think it works really well with. With a lot of things. Really great. A lot of great beers. And I think this definitely works very well in this cider.
• 24:59
  > Dave>See, I like this because the cherry comes out, but it also really kind of helps the apple flavor kind of pop too, you know?
• 25:07
  > >Great. It has very good balance. It's not dominating. Montmorency can definitely get away from you really quick.
• 25:12
  > Announcer>100.
• 25:13
  > Dave>You put a little cinnamon and vanilla in this thing. Boy, you got something there.
• 25:18
  > >I'm gonna let you do that on your own. Okay. Just keep that master.
• 25:22
  > Dave>Master blend. Yes.
• 25:24
  > Julianna>Wow. Well, they call this one. They. This one they say has medium body and plenty of acidity. They classify this as sweet. And again, this is six and a half, eight.
• 25:34
  > >Abb, I would, uh, If I would tell people if they're. Especially if they're tasting like a whole product line like this. Make this your second cider. Um, not your first one because the.
• 25:47
  > >Whatever you're having, the first of it's gonna suck after your, after your palate
• 25:52
  > Dave>unless you have the BlackBerry one.
• 25:54
  > >Sure. Have the BlackBerry first. That's fine. This should be your second, you know, cider. If you're having it in a flight, I think that you'll. Your palate will enjoy that. It'll be attuned. It'll be, you know, indoctrinated. I think you'll really enjoy, you know, the, the balance of what? Both.
• 26:13
  > >The cherry.
• 26:13
  > Dave>This is your second one. You might not go to a third. You might just be like, I'm, um, sticking here so far.
• 26:19
  > >This is my favorite in the flight.
• 26:21
  > Julianna>Wow. Yeah.
• 26:23
  > Dave>Now, what would you pair this with?
• 26:25
  > Announcer>Smoked sausage.
• 26:27
  > Dave>Oh, wow.
• 26:28
  > >I like that. A really good, uh, kielbasa. Um, something that has been smoked with, you know, some overtones of, um, you know, mesquite or hickory. Uh, uh, you know, I like that. I plan a lot. I like this. Such. Have some good, uh, some.
• 26:45
  > >Some really nice, uh, German mustard, you know, uh, right alongside it. Yeah, you know, I think all of that would work really well, you know, with this. I have a burger, really great cider.
• 26:56
  > Julianna>I love the viscosity, even on this.
• 26:59
  > >Like, it is just definitely in that category. Hey, man, is there some more in the can?
• 27:04
  > Announcer>Could you use ABV on that too?
• 27:06
  > Julianna>Six and a half.
• 27:06
  > Announcer>Six and a half.
• 27:07
  > Dave>Could you use this in the cocktail?
• 27:10
  > Announcer>Yeah, I wouldn't want to. Well, I mean, like, seriously, I would
• 27:13
  > >definitely combine it with gin for sure.
• 27:16
  > Dave>Oh. See, I was thinking maybe bourbon, but yeah, gin might. Gin probably be better. Yeah.
• 27:21
  > Julianna>Wow. A, uh, gin cider cocktail. Oh, did I say we were rating it a five? We're rating it a five.
• 27:32
  > >Uh, well done. Bent ladder. Well, yeah, that one.
• 27:35
  > Julianna>Okay, well, that's not bad.
• 27:37
  > >Send us another case of that to figure out what cocktail goes well.
• 27:42
  > Julianna>That's funny. That's funny. Okay, well, I mean, so far I'm, um, like, I'm kind of impressed about the. How do I want to say it? The fruit. The fruited ones, which actually, like, I would be kind of worried about or actually better than the, like.
• 28:00
  > Dave>Well, I think, I think the ones like the cinnamon and vanilla, those are like, sometimes I think you. You're making all these products, you're like, well, we need, we need another one. We need a holiday themed one or we need, you know, that's one for the ladies or whatever, you know, and so you take a swing and you make it, and then you make enough of it, you know, Hell, you can't throw it away. So put in the can and there you go. And they. Some work and some don't, but the, the one like the cherry and the BlackBerry make me not worry so much about the ones we didn't like because you can. You see what they're capable of doing.
• 28:38
  > Julianna>Yeah. Okay, well, the next one we're going to talk about is Garden Glory. This is a Gold Rush single varietal cider with apricot and rhubarb. And, um, this. They classify this as sweet and six and a half percent abv. So this should be crisp and satisfying with long notes of stone fruit and a buzz of rhubarb. I didn't know there was such a thing as a buzz.
• 29:04
  > Dave>Drew is going to cleanse his palette quickly.
• 29:06
  > Announcer>It seems like it should be sweeter. Maybe just following.
• 29:10
  > Dave>Like, I feel like sometimes they just call them sweet, but. And they're. They're not. Well, but that first one was sweet, but this is not that sweet.
• 29:18
  > Julianna>Yeah, but is apricot really sweet?
• 29:22
  > >No, I would definitely say that, uh, apricot in general is probably a bit more citrus and bitterness. You know, that rind quality that you would have in other fruits.
• 29:33
  > Julianna>Well, we'll be back in just a minute.
• 29:41
  > Dave>Hey, welcome back.
• 29:42
  > >Oh, sorry.
• 29:42
  > Announcer>Go ahead.
• 29:43
  > Julianna>Wow, you did great. Good old boy.
• 29:45
  > >Dave, they probably. Is that your fake Juliet?
• 29:49
  > Dave>Yeah, I thought it was pretty good.
• 29:51
  > Julianna>Hi, Dave.
• 29:51
  > >You're so good looking.
• 29:53
  > Dave>Dave, you're the best guy ever.
• 29:56
  > Announcer>Seriously, I don't know what I'd do without you.
• 29:58
  > Announcer>Dave. Dave, I love you so much.
• 30:01
  > Dave>Western PA is the best side of the state.
• 30:05
  > Julianna>What did you say?
• 30:05
  > Dave>I said western, uh, PA is terrible.
• 30:12
  > Announcer>Wow.
• 30:13
  > Julianna>Uh, that's. That's just rude. Okay. Hi, folks.
• 30:15
  > Julianna>Welcome back. We are doing a cidery takeover today from Bent Ladder, uh, cider and wine. And they are in Doylestown, Ohio, as opposed to Doylestown, Pennsylvania.
• 30:29
  > Dave>Can m we call this a sip, Suds and smokes Insider edition.
• 30:32
  > >Oh, wow.
• 30:34
  > Announcer>Wow.
• 30:34
  > >Boy, I'm glad I skipped that marketing meeting.
• 30:37
  > Dave>Yeah, I've been waiting the whole time to say that.
• 30:41
  > Julianna>Okay. Right.
• 30:42
  > Announcer>Well done.
• 30:43
  > Julianna>Right before the break, we started talking about garden glory, which is an interesting cider with apricot and rhubarb. And, um, ah, this was really intriguing to me because rhubarb is tart. I mean, I love me some rhubarb in a good amaro. Um, that tells you where my head's at. And then apricot is always been sort of like when I think of apricot, I think of apricot and sours. You know what I mean?
• 31:11
  > Announcer>Because of dried apricots. But.
• 31:13
  > Julianna>Yes, right. But I mean, like, in a liquid form, I would think of it in a true sour. You know what I mean? So I thought this was interesting. Okay.
• 31:22
  > >All these are, you know, a lot of flavors that, you know, I grew up with. Um, I would spend a lot of my summers in central Ohio, and so we had an apples a Lot of apples. An awful lot of apples. We had, you know, at one point in time, we had the largest orchards, you know, in Ohio. And so, um, we didn't. We didn't have a lot of varieties of cider apples, you know, that were on, you know, in those orchards. But there were some. But it's. The rhubarb is the thing that, you know, to me is bringing back a lot of, uh, interesting memories, because my grandmother used to, you know, grow rhubarb, and we would harvest it usually in July, you know, you know, was, uh, the typical time that would harvest. And I remember, you know, how she would always prepare it, and it was always the amount of sugar that she would be, you know, combining it with. And many times she would be making a rhubarb cobbler, a rhubarb pie, you know, along with it.
• 32:21
  > Julianna>And so, yeah, strawberry rhubarb crumble. That's what my grandmother would make.
• 32:26
  > >You know, it's. It's definitely that flavor profile that, you know, I was. When, you know, I found that that's where kind of my frame of reference goes to, is, you know, that memory, that taste profile, and the very distinctive bitterness that rhubarb can definitely bring to the table.
• 32:43
  > >And I actually thought that that was going to be distracting because it really can be very intense, uh, and take you in a place that you don't want to be. But I actually think that the three very distinct components, apples, the rhubarb and the apricot, are working pretty good here. I don't think they're the star of the flight for me, but I think that, you know, given if you would have told me to throw those things together, that you would have had something that tastes as good, I would be normally betting against you, but I think they're making this work pretty well.
• 33:20
  > Dave>I think the garden glory whole experience is just from start to finish, like a winner, because, uh, it's. It's, like, kind of tart, kind of dry, but then it finishes clean, and then it's gone.
• 33:36
  > >You know, it is a very good palate cleanser. I think about it, Drew.
• 33:43
  > Announcer>This is really, really good. Um, I love rhubarb and just about everything, you know, Amara with Juliana and cobbler or pie. Um, I expected it to be perhaps a little bit sweeter, um, just based upon, you know, the experience that we'd had with some of the others. I'm not saying that I wanted it to be sweeter, but, uh, what would
• 34:08
  > Dave>you pair with this, Drew? Oh, gosh.
• 34:10
  > Announcer>M. A Fresh salad would go really well with this.
• 34:13
  > Announcer>Maybe with some goat cheese and, uh, you know, figs or something a little fruity, little peppery arugula.
• 34:20
  > >I was thinking like a dark chocolate, you know.
• 34:23
  > >Oh, so you knew this is a dessert. Even a, you know, a dark, uh, chocolate dipped strawberry, you know. Or, um, uh, I don't know why,
• 34:33
  > Julianna>but I'm thinking pork. I don't know.
• 34:37
  > Dave>Excuse me, sorry.
• 34:38
  > >Or in Nashville. It's like breathing. I'm thinking about pork.
• 34:44
  > Dave>It's probably because we've been on our lint diet for three weeks.
• 34:48
  > Announcer>So let that be an endorsement of how, um, uh, uh, uh.
• 34:55
  > Announcer>What's the word I'm looking for? Versatile.
• 34:57
  > Announcer>Versatile.
• 34:58
  > >This is.
• 34:58
  > Announcer>This is. It is really, really tasty.
• 35:00
  > >I can't. Yeah, uh, I can't think of anything now.
• 35:03
  > >All I can think about is bacon.
• 35:06
  > Dave>Enough of this cider talk. Let's talk about a ham sandwich.
• 35:12
  > Julianna>Wow. Okay, what? Shall we rate this, folks?
• 35:16
  > Announcer>Yeah.
• 35:17
  > Julianna>Okay, fine. We're rating it a four. Wow.
• 35:21
  > Dave>That's pretty good.
• 35:22
  > Julianna>I know. I wanted to go higher, but that's okay.
• 35:25
  > Julianna>All right, last but certainly not least, this one is the piece de resistance. This is Stormbreak. So it's aged in rum barrels and spiced with ginger.
• 35:40
  > Julianna>How interesting is that?
• 35:41
  > Dave>So I guess this is a take on the Dark and Stormy.
• 35:45
  > Julianna>Yeah, yeah, that's what I was thinking. Which is like how. That's kind of cool. Um, its finish is supposed to be light and warm with the long molasses notes as opposed to short molasses notes.
• 35:56
  > Julianna>I'm sorry. But, um. And they classify this as off dry.
• 36:01
  > >Oh, it's off.
• 36:03
  > Julianna>Six. 6.9% ABV.
• 36:06
  > Dave>I like this, Mike.
• 36:07
  > Announcer>At the ginger on the nose. Right away.
• 36:09
  > Dave>Yeah. What do you think, Mike?
• 36:10
  > >It's too sweet. No, stop playing the. No, I. This is not working. And you know, the. The reference standard for a Dark and stormy is Gosling rum with a ginger ale that they actually make specifically to make a Dark and Stormy. In fact, it's trademarked, by the way. You can't. If you're going to make a Dark and Stormy, you have to use Gosling. You have to call it a Stormy and Dark, so.
• 36:39
  > Announcer>Or a Storm break.
• 36:40
  > >Yeah. Or something else. I don't know. I just. I think the gender here is very distracting. I think it's way too sleep. Uh, sweet. I think it's, you know, off balance. I just. This is not working for me. This makes me want to go. I would rather just have a Dark and Stormy as opposed to drinking this yeah.
• 36:59
  > Announcer>If you want to substitute a dark and stormy because you're trying to get away from, you know, as much sugar or, you know, you don't want to have the hard liquor or something, I think this is a good nod to it.
• 37:08
  > Dave>I like this as a finish to the flight. I think it.
• 37:12
  > Dave>It's a good, uh. I like the ginger. I like the way the ginger kind of cleanses your palate. I think it's a nice, crisp way to finish it.
• 37:21
  > >Yeah. There you go. Yeah, it's not that difficult.
• 37:24
  > Julianna>Um, I. I don't think this is bad either. I mean, I think this, like, borders into RTD territory, you know, a little bit.
• 37:31
  > Announcer>True.
• 37:32
  > >Um, yeah.
• 37:33
  > Dave>What would you pair?
• 37:35
  > Announcer>Um, shoot pork, because it's on the brain.
• 37:42
  > >More bacon?
• 37:43
  > Julianna>Yeah.
• 37:44
  > Dave>Blt. You're good to go.
• 37:48
  > Julianna>Okay. We are going to rate the, um, Stormbre A3.
• 37:53
  > Julianna>Ha.
• 37:53
  > Dave>We're overriding Mike's lack of an extra finger.
• 37:57
  > Julianna>Right.
• 37:58
  > >Well, you know, very cool flight.
• 38:00
  > Julianna>I think this was awesome.
• 38:02
  > >I mean, uh, I definitely wanted more of the cherry. That's my greatest compliment.
• 38:07
  > Julianna>Yeah. Wow, that's cool. Okay, well, that's going to wrap it up for today. Good old boy Mike. Thank you so much for being here.
• 38:12
  > >Hey, thanks for joining us here on Sip, Suds and Smokes. Uh, check out our back catalog. We have over eight, hundreds and hundreds of interesting episodes in our back catalog. Come back, enjoy another great episode. I'll ask you to keep on sipping.
• 38:26
  > Julianna>Drew, thanks for being here with us today.
• 38:29
  > Announcer>Thanks for having me again.
• 38:31
  > Julianna>Good.
• 38:31
  > Announcer>Yeah.
• 38:31
  > Dave>Like Mike said, check out our big, juicy back catalog.
• 38:37
  > Julianna>Uh, thanks. Good old boy Dave.
• 38:39
  > Dave>Sure.
• 38:40
  > Julianna>This is good old gal Juliana. Keep on chuggling and catch you next time.
• 38:46
  > 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.
• 38:54
  > Julianna>Give it a little tappy. Tap, tap, taparoo.
• 38:58
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• 39:23
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• 39:40
  > Announcer>Come back, join us for another episode and keep on sipping.
• 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 from the dude in the basement Studios. Your host, the good old boys will see you all next time.
• 40:22
  > Dave>It.