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A Fine Pickle We Are In This Time · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip Suds and Smokes.
• 0:04
  > >We will be tasting and discussing these pickle beers today and rating them from Highwire Brewing in Asheville, North Carolina. It is Wickles Pickles, the urban artifact from Cincinnati, Ohio. It's pickled tomato and vegetable gose.
• 0:21
  > >Next is, uh, Distill in Normal, Illinois. The sucker punch pickles from Martin House Brewing Company in Fort Worth, Texas. And the best made pickles, um, is the, uh, their lemonade pickle beer. Um, so.
• 0:38
  > Dave>And the orange pickle beer and the strawberry pickle beer.
• 0:42
  > >Thank you. Uh, the last product is from Pilot Project Brewing in Chicago, Illinois. It's Donna's Pickle Beer Lager with real pickle juice.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>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
  > >Suds.
• 1:50
  > Julianna>Suds.
• 1:51
  > >Uh, suds.
• 1:52
  > Announcer>Uh, it's time for more suds.
• 1:59
  > Julianna>Hello, everyone.
• 2:00
  > Julianna>Welcome to another sud segment where we do not consider ourselves social media influencers. You, unless you count that time that good old boy Dave posted some topless photos of himself and influenced everyone to unfollow him.
• 2:16
  > Dave>That's rude.
• 2:18
  > Julianna>You're the one that wrote it.
• 2:20
  > Dave>M was rude of all those people to unfollow me is what I'm saying.
• 2:25
  > Julianna>Oh, it was rude.
• 2:26
  > Dave>Yes.
• 2:27
  > >Right. I'm thinking of one clear phrase. Run, forest, run.
• 2:32
  > Dave>People love a full figure is what I thought.
• 2:35
  > Julianna>In some countries you're out and they'll.
• 2:37
  > >Turn to the right.
• 2:41
  > Julianna>I'm one of your hosts, Kudoka Juliana. And joining me today at the table is Kudo boy Mike.
• 2:47
  > >I'm here just because I get to say the word Pickle Wickles today.
• 2:53
  > Dave>I think he said it perfectly.
• 2:56
  > Dave>It's all right.
• 2:56
  > Julianna>It's okay.
• 2:57
  > Dave>It's good old boy Mike.
• 2:58
  > Julianna>Good old boy Dave. Hello.
• 3:00
  > Dave>Hey, everyone. Glad to be here. Glad to just participate in the conversation.
• 3:05
  > >All right.
• 3:09
  > >You say that now.
• 3:10
  > Julianna>Yeah, uh, yeah, right.
• 3:12
  > Julianna>Well, it's summertime, folks, and the living is easy.
• 3:18
  > Julianna>Maybe too easy. Now, call me a skeptic, but when things go smoothly for too long, I think it means they were about to make another questionable decision.
• 3:32
  > >Hey, Jed, uh, is your toe been in that bear too long?
• 3:37
  > Julianna>See what I mean? See what I mean?
• 3:40
  > Julianna>That's right, folks. Today's segment is another installment in our long running series.
• 3:49
  > Julianna>It just never gives up. It's the Summer of Questionable Decisions.
• 3:53
  > Dave>Summer of Questionable Decisions.
• 3:56
  > >Shake my hips just A little bit more.
• 4:02
  > Julianna>Gooda boy Dave, why don't you tell us what insane things we're gonna be drinking today?
• 4:07
  > Dave>So you do realize that this is called the Summer of questionable Decisions and not the summer of bad Decisions, which actually sounds more appropriate. Uh, there's always a chance these pickle beers will be amazing. Oh, did I mention we'll be tasting and discussing some pickle beers today? Good old boy Mike, would you give us today's lineup?
• 4:28
  > >We will be tasting and discussing these pickle beers today and rating them from one to one and a half.
• 4:37
  > Dave>One to negative one.
• 4:39
  > >Yes. I just want to make sure that you know why I'm getting to read these. Because I can say the word Wickles Pickles correctly. From highway or brewing in Asheville, North Carolina, it is Wickles Pickles. Um, that is, uh, let's see. The next product is the urban artifact from Cincinnati, Ohio.
• 4:59
  > >It's pickled tomato and vegetable goza.
• 5:02
  > >Okay, all right, that was an interesting marketing meeting. Thanks, everybody, for attending. Uh, next is, uh, Distille in Normal, Illinois, not Bloomington Normal.
• 5:14
  > Dave>Ah, Abnormal, Illinois.
• 5:16
  > >Next to each other, uh, are the Sucker Punch pickles from Martin House Brewing Company in Fort Worth, Texas. And the best made pickles, um, is the, uh, their lemonade pickle beer.
• 5:30
  > >Um, so there.
• 5:31
  > Dave>Or. And the orange pickle beer and the strawberry pickle beer.
• 5:35
  > >Thank you. Uh, the last product is from Pilot Project Brewing in Chicago, Illinois. It's Donna's Pickle Beer Lager with real pickle juice.
• 5:47
  > >Okay.
• 5:48
  > Dave>So delicious.
• 5:49
  > >M. Okay, the thing that I need is an exit strategy.
• 5:55
  > Julianna>Yeah. Okay.
• 5:57
  > Julianna>Maybe in about 40 minutes.
• 6:00
  > Dave>Maybe a potty chair.
• 6:01
  > Julianna>Yeah. Well, we're going to be tasting these products on the fly, as usual, and giving our tasting notes and rating them from one to five as we go.
• 6:11
  > >Yes. I have no preconceived judging, you know, adjectives to share with anybody. You're literally gathering our first sip impression with these.
• 6:20
  > Dave>Uh, Mike is as fair minded right now as he has ever been in his life.
• 6:25
  > >One sip or less.
• 6:26
  > Julianna>Okay, so the first one up for bids is gonna be from Highwire in Asheville, North Carolina, Wickles Pickle beer.
• 6:36
  > Dave>I mean, it tastes like pickles.
• 6:38
  > Julianna>So this is a collab with Wickles Pickles, which actually is a brand. It's a sour ale brewed with cucumbers, dill, coriander, Himalayan salt and black pepper.
• 6:50
  > Julianna>5% ABV.
• 6:53
  > Dave>Now, Mike, are you a. You're a foodie? Are you a pickle guy? And, like, do you like pickles?
• 6:58
  > >Yeah, I do. Uh, you know, I think it really comes back to probably the age, you know, uh, of pickles has. You know, there are certain varieties of pickles I enjoy where they're stored in vinegar longer, you know, like butter pickles. I like butter pickles that have been aged for like, you know, three years even. So, um, but then there are other varieties of pickle.
• 7:21
  > >The fresher the better, you know. Yeah, dill. You know, as a common example, I.
• 7:26
  > Dave>Would go to a deli and get a nice.
• 7:27
  > >Right.
• 7:27
  > Dave>Dill pickle with your.
• 7:28
  > >A lot of it is about here with your sandwich. Yeah.
• 7:31
  > >Uh, that crispy, like so, uh, the first thing that hit me with this beer was, uh, actually the salinity, um, that is, you know, there to greet you and go, welcome to the salt factory.
• 7:44
  > Dave>Yeah.
• 7:45
  > >And um, it's very difficult for your palate to kind of move on, you know, beyond that. Yeah. Um, you could definitely tell the. It is a base sour beer. It's probably kettle sour.
• 7:59
  > Dave>I would guess that. Yeah, like a goza, like kettle.
• 8:03
  > Dave>Nice, nice, uh, deal on the back end though.
• 8:06
  > Dave>I thought, um, a little, little bit of the, the other spices kind of in the middle to me, but it is definitely a salty sucker punch up front.
• 8:17
  > Julianna>What is the point of a pickle beer?
• 8:19
  > Julianna>Like where I, I mean this is a novelty thing, but where does it land in the scheme of things?
• 8:26
  > >Well, honestly, I was thinking about that as we're charging into this. Where would this show up in bjcp, you know, categories? Is it vegetable or would they throw it in like whatever the base beer was. So in this case sour. They said it was sour beer, but I think this is a sigilated malt. I don't. Yeah, I don't think this is infected at all. So.
• 8:47
  > Dave>No, I don't know if it would be like a specialty beer or I think maybe what you were saying, like a fruit and vegetable beer. I think that's where you'd have to put it.
• 8:56
  > >I have definitely judge some vegetable categories.
• 8:59
  > >Um, but I don't recall pickle as one of the beers in any of those competitions.
• 9:05
  > Julianna>But I mean, honestly, uh, I think that the pickle is a new thing. Right.
• 9:10
  > >So this one was supposed to have pineapple and jalapeno.
• 9:13
  > Dave>No, no, no, that's the next one beer.
• 9:15
  > >Okay.
• 9:15
  > Julianna>This is just the base.
• 9:16
  > >This is the base. Wickle pickles. Okay. All right.
• 9:19
  > Julianna>Mhm. So do you get pickle flavor once you get past the salinity?
• 9:25
  > >No.
• 9:25
  > Julianna>Okay. You just, it's, it's salinity all day long.
• 9:29
  > >Salinity all day long.
• 9:31
  > Julianna>Yeah, I mean, I, I, I, like, I can't stop salivating, you know what I mean?
• 9:36
  > Dave>Like, I get salt, but I do get, I get salt and then I get sour beer, and then I get a little bit of dill at the end.
• 9:44
  > Julianna>Okay. So no real pickled juice per se. Just, I don't know, sour dill.
• 9:51
  > Dave>Yeah. I don't know that there's pickle like this. I don't think this is one of the ones that was made with actual pickle brine in it or anything.
• 9:58
  > >Yeah. And I, you know, and I'm thinking that the, you know, the base beer, like I said, was, I definitely think it's closer to a goser or something made with acidulated malt. At best.
• 10:12
  > >It's a one year lambic, you know, um, that you would even be looking at, but I just don't see that playing out.
• 10:18
  > Dave>I think you were right. Your first impression. Kettle sour.
• 10:21
  > Dave>Because there's not a lot of complexity.
• 10:24
  > >No.
• 10:25
  > Dave>In it. In the sour beer portion.
• 10:27
  > >Not even one dimensional. It's half dimensional.
• 10:30
  > Dave>All right.
• 10:31
  > >Okay, well, let's rate this up before we, uh.
• 10:33
  > Julianna>Yeah. Uh, so, ah, um, one and a half or two?
• 10:40
  > Dave>Okay, we'll go one.
• 10:41
  > Julianna>Okay, we'll go one. But what would we need more pickle. Oh, okay. Need some more.
• 10:46
  > >Yeah.
• 10:47
  > Dave>What would you pair with this, that beer, Mike?
• 10:48
  > >Uh, besides an exit strategy? Let's see.
• 10:52
  > Julianna>Potatoes. Potatoes.
• 10:54
  > >Something starchy.
• 10:55
  > Julianna>Yeah. We'll be back in just a minute.
• 11:01
  > Dave>Which mom water would this be exactly?
• 11:05
  > Julianna>That explains it.
• 11:06
  > Dave>Matilda.
• 11:07
  > Julianna>Welcome back, everyone.
• 11:08
  > Dave>Spicy mom.
• 11:09
  > Julianna>Today is a summer of questionable decisions. Yeah. If ever there was one.
• 11:16
  > Julianna>And today we are talking about pickle beers because why not? That's what all the kids are doing now.
• 11:22
  > Dave>All the kids are running around drinking pickle beers.
• 11:25
  > >Nachos here at table eight.
• 11:26
  > Julianna>Yeah. So we, right before the break, um, we talked about the high wire brewing wickles pickle beer.
• 11:37
  > Julianna>Now we are moving on to another collab with high wire and wiggles pickles.
• 11:42
  > Julianna>And it is the pickle beer with pineapple and jalapeno.
• 11:47
  > Dave>The hula.
• 11:48
  > Julianna>The hula, yes.
• 11:51
  > >So the first thing that, uh, jumped out to me is, uh, yeah, so there's no pineapple or jalapeno.
• 12:00
  > Julianna>Okay.
• 12:00
  > >This is, you know, there's a, there's.
• 12:03
  > Dave>A little bit of heat that comes off this.
• 12:05
  > >It's so buried and muted. You know, I would not pick up those flavors.
• 12:11
  > Dave>But I guess, like, more to the point though, like, where's the pickle?
• 12:17
  > Dave>Yeah, they're Like, I. I can maybe if I dig around, I might find a little bit of pineapple and there's a little bit of heat. But, like, what is pickle related?
• 12:28
  > >I would, um. If. If I were tasting this blind, I would have called it a, uh, jalapeno laced goza.
• 12:38
  > Julianna>Oh.
• 12:38
  > Dave>Do you even get sour on it, though?
• 12:40
  > >Like, I don't know. Um, I was going to say again, it's that salinity thing. It's not nearly as pronounced as the. As the base beer that we just had.
• 12:49
  > Dave>I would have almost called it like, a jalapeno kolsch or something. Like. Like something.
• 12:55
  > >So it's been, you know, a lot more cris. Or, you know, a bit more a bittering component to it was different. I can definitely, you know, see heading down that landscape to a cult.
• 13:07
  > >But I'm, uh, I'm good with maybe.
• 13:10
  > Dave>Um, thank you for maybe a pineapple jalapeno seltzer. I don't know.
• 13:16
  > >Don't take this on the boat.
• 13:19
  > Julianna>Okay.
• 13:19
  > >Unless you have a better choice.
• 13:21
  > Julianna>Well, okay. In the grandstand, back to the dock, would you ever. Okay.
• 13:26
  > Julianna>If you were having pickles, would you put jalapenos and pineapple with it?
• 13:31
  > >No, in, uh, general, I think that. I think that that was from the intern from, you know, two years ago there at Highwire that came up with that brilliant idea.
• 13:40
  > Julianna>Okay, sure. Okay.
• 13:42
  > Dave>He's now working at a gas station.
• 13:44
  > Julianna>Yeah, he's now. Okay, good.
• 13:46
  > Dave>You want.
• 13:46
  > >You want unleaded?
• 13:47
  > Dave>Yeah.
• 13:47
  > Julianna>Uh, oh, okay. Well, let's go ahead and rate the wickle pickle. High wire hula pickle beer with pineapple and jalapeno. And that's a resounding one.
• 14:06
  > Dave>Okay, that's what I will be doing later after drinking this beer.
• 14:10
  > Julianna>Oh, that's so sweet.
• 14:15
  > Julianna>Um, okay, so next we're gonna go to, um, urban artifacts Cincinnati.
• 14:22
  > >Okay.
• 14:23
  > Dave>The city of Skyline, Chile.
• 14:25
  > Julianna>Yeah. So this is called pickle.
• 14:29
  > Dave>Oh, God.
• 14:31
  > Julianna>And this is 4.3% ABV M. This is an ale brewed with cucumber and I'm assuming pickles. It says spice, but I'm assuming pickles said tomato.
• 14:43
  > Dave>I thought it said tomato.
• 14:45
  > Julianna>Well, it's classified as a tomato slash vegetal goza.
• 14:50
  > Dave>It's definitely vegetable.
• 14:53
  > >What a huge flavor bomb this is. I don't know who was, uh, reacting to it more, uh, myself or Dave. That man.
• 15:01
  > >This will just absolutely, you know, whip your head around.
• 15:04
  > >Um, and not particularly in a good way. It is super sour. Um, up front, definitely very Gatorade. Ish. Is the best way I could describe it. Um, has, ah, plenty of salinity once again. And I would expect that, you know, with a Goza, Um, but the tomato, uh, aroma is definitely, uh, there.
• 15:34
  > Dave>Yeah.
• 15:34
  > >And that is probably the most surprising thing because tomato is like one of those, you know, it's like cucumber, um, you know, it's all aroma based and it's fleeting and it's always difficult to capture it, you know, in a product itself. Um, and tomatoes are the same way. It's. They're more about texture instead of an aroma than necessarily, you know, anything else that you would have. So it's very difficult to.
• 16:04
  > >If you've had a fresh tomato, it's like. And you never want to go back.
• 16:08
  > Dave>This makes me think of, like, maybe if you poured a V8, like, you know how, um, yeah, you could pour, ah, tomato juice and a lager. Like, make a, um, like a Michelada or something. You know, like, if you use it.
• 16:25
  > >Serve this blind on the Michelada episode. Yeah, I wouldn't, I wouldn't have known.
• 16:28
  > Dave>Yeah. But if you used a Goza instead of a lager, so you get that kind of funky, sour flavor.
• 16:33
  > >Great idea. Um, make a Michelada, uh, with, uh, with Goza as a base. That's a stellar plan.
• 16:44
  > Dave>I didn't say it was a good idea.
• 16:45
  > >Do not send that product to us to review.
• 16:50
  > Julianna>Okay.
• 16:52
  > Dave>I mean, yeah, I'm guessing I know what Mike wants to rate this one.
• 16:56
  > >Um.
• 16:57
  > Dave>Oh, I didn't know.
• 17:00
  > Julianna>Okay.
• 17:01
  > >It's all there.
• 17:02
  > Julianna>Okay. The. The pickle.
• 17:04
  > Dave>It is what it says it is.
• 17:06
  > >Exactly.
• 17:07
  > Dave>Yeah.
• 17:07
  > Julianna>Okay, so the pickle from Urban Artifact. We are rating A3.
• 17:15
  > Dave>Good job. Urban Artifact.
• 17:17
  > >Yeah. Um, but, you know, I always like it when, however you described it, it's all there.
• 17:24
  > Dave>Yeah.
• 17:24
  > >You know, it's not always necessarily what I like or don't like. It's like, did you hit the target you're aiming for? Yeah, I totally did. There.
• 17:32
  > Dave>So is there truth in your advertising?
• 17:35
  > >Yeah. I mean, I would question your decision making if you had, you know, other stellar beers at Urban Artifact to pick, you know, from that one.
• 17:44
  > Dave>Like, I just don't see me going up to the bar and like, you know, let me get a pint of that pickle.
• 17:50
  > >Pickle beer.
• 17:50
  > Dave>Yeah.
• 17:52
  > >Um, I definitely think that it's, um, you know, a group think or, or peer, you know, uh, uh, that you're just competing with somebody going, oh, you can drink that, I can drink that. You know, um, moment.
• 18:07
  > >Um, I don't see, you know, the Vast majority of people going, wow, that was really good at the bar. I'm gonna go down and buy a six pack of that to take it home.
• 18:16
  > Dave>I think if you're at the tap room, you. You get a pint of this and some cheese sticks, and you finish it and then you start. Then you get real food and real beer.
• 18:27
  > Julianna>Yeah.
• 18:27
  > >Wow. Okay. March is on.
• 18:30
  > Julianna>Yeah. Okay. All right, moving on. Let's go to Normal, Illinois, and let's go to Distille.
• 18:35
  > Dave>Now, the aroma. The aroma on this.
• 18:40
  > Julianna>So we're going to go with the dill pickle sour beer, otherwise known as Sucker punch.
• 18:45
  > Julianna>This is 5.2% ABV Tart, citrusy flavors of a distilled Goza combined with the zesty garlic flavor of a sucker punch dill pickle. I'm assuming that that's a brand.
• 19:02
  > Dave>Yeah. Sucker punch pickles. Yeah.
• 19:03
  > Julianna>To create a uniquely delicious knockout flavor experience.
• 19:09
  > >I know exactly what this would remind me of. If somebody took a. A pack of Smarties, um, and they took a Gatorade and they shoved it into the Gatorade. That is what this tastes like. Um, you have that. A bit of a chalky overtone, you know, to the sour component that's there. But, um, you know, it's. It's definitely getting there, for sure.
• 19:36
  > Dave>It's very pickly. Like, I mean, I. I can't find the beer.
• 19:42
  > Dave>I guess is. My thing is, like, all right, would you.
• 19:45
  > Julianna>Is it safe to say that this is the pickliest of the bunch so far?
• 19:49
  > >So far, I think of the pickle elements, I like this one best.
• 19:53
  > Julianna>Okay, we'll be back with more musings in just a minute.
• 20:02
  > Julianna>Welcome back, everyone. Today's episode is a summer of questionable decisions, and we are going through the many varieties of pickled beers out there. I never thought I would have said that.
• 20:18
  > Dave>I never thought I would have drunk that.
• 20:22
  > Julianna>So right before the break, we started talking about the distill dill pickle sour beer.
• 20:29
  > >And, um, yeah, I mean, true, uh, to form, you know, uh, pickle juice for sure. And it's definitely all there. Um, and, uh, I think this is fairly well executed if you're a person.
• 20:45
  > Dave>Who likes, like, if you drink pickle juice from the jar, thousand percent, you'll like this beer 100%.
• 20:53
  > Julianna>Just interesting what kind of person you would be.
• 20:55
  > Dave>But anyways, I've drank pickle juice from the jar.
• 20:58
  > >Well, I think there's a lot of interesting things that happens in this part of the country. I spent a couple years, uh, working there in Bloomington Normal.
• 21:06
  > >Land of State Farm Insurance, by the way. So, um, uh, other than.
• 21:12
  > >Was it, uh, iu, there's probably not.
• 21:15
  > Dave>A lot to do other than, ah.
• 21:17
  > >You'Re either going to school or you, um, you know, denying people insurance claims.
• 21:22
  > Julianna>Oh.
• 21:22
  > Dave>But I mean, that's.
• 21:24
  > Julianna>Yeah.
• 21:24
  > Dave>So that's how Gatorade was invented. Like, they were drinking pickle juice because.
• 21:29
  > >In Florida to avoid cramps. University of Florida, Correct.
• 21:32
  > >Yeah. Gatorade was actually created.
• 21:35
  > >But, um, yeah, uh, great brewery. You know, they're normal. And, uh, you know, I can definitely see that would appeal to a few people that are lost on their way to Springfield. So.
• 21:50
  > Dave>But if you are like, I have got to have a pickle beer, I would say you're. You're safe bet on that one.
• 21:57
  > >Yeah, I think, uh, this is definitely.
• 22:00
  > >You wouldn't walk away and say, oh, that's not.
• 22:02
  > Dave>Yeah, I couldn't find the pickle in this beer.
• 22:05
  > >In this bill. Yeah. Ah, now some of the other ones we've had.
• 22:08
  > >Yeah, it got lost, you know, so.
• 22:11
  > Julianna>All right, so we are going to rate, um, the pickle beer from Distill a three.
• 22:20
  > Dave>All right. Look at this. Yeah, that's like a seven from Mike.
• 22:24
  > Julianna>So that's, um, I mean, impressive. Yeah.
• 22:29
  > Julianna>Okay, moving on also from Distill, because we just cannot get enough. We are going to talk about the spicy pickle sour beer. Dilly Dilly.
• 22:39
  > >Wow.
• 22:40
  > Julianna>Now, this one is 5.5% ABV. It's the tart, citrusy flavors of a distilled gose, which we knew before, combined with sucker punch spicy garlic pickle brine to create a flavor experience that will hit your taste buds with a wallop.
• 22:57
  > >Oh, it's not an experience. That's an E ticket ride.
• 23:01
  > >Um, look that up. Uh, boys and girls. Uh, so, wow. Um, there's definitely a lot going on. Uh, this is. This is one of these, uh, beers that you need a full restraint, you know, and just like.
• 23:15
  > Dave>Yeah, think about this.
• 23:16
  > >You're kind of just.
• 23:18
  > Dave>Whoa.
• 23:19
  > >You're, uh, you're gonna have one sip of this and.
• 23:21
  > >God. Got anything else?
• 23:23
  > Dave>I think I might have to double up on my blood pressure medicine.
• 23:26
  > >Definitely, uh, uh, spicy, um, would be the. Definitely the thing that captures your attention. It feels like a bit, um, of a Bloody Mary mix.
• 23:37
  > Dave>Yeah.
• 23:37
  > >Has been, you know, dumped on top of this. Um, you find a lot of the same characteristics you would use in a, you know, Bloody Mary mix that, you know, is the spice that I would describe.
• 23:48
  > Dave>I think you could add this to a Bloody Mary.
• 23:51
  > >I agree. Um, that, uh, definitely, if you want to turn this into a Michelada of choice. Yeah, absolutely.
• 23:59
  > >Uh, it just simply add some good tomato juice stacked on top of this.
• 24:04
  > Dave>I think you got something there. Yeah, no, this is. I. I liked the other one better. Uh, I thought the pickle flavor was better.
• 24:12
  > >I can have the other sips of this and be done. Yeah, this was the other one I can actually drink.
• 24:17
  > Dave>Yeah. And it's not even for me. It's not even just the spiciness, which is definitely there, but I think the pickle flavor in the other one was better for whatever reason, you know?
• 24:27
  > Julianna>Okay.
• 24:28
  > Dave>Yeah. I don't know.
• 24:29
  > Julianna>I mean, these are the pickliest of what we've had thus far.
• 24:35
  > Dave>Uh, without a doubt.
• 24:38
  > >Again, uh, the thing is, is that you described it as a spicy pickle sour beer, and you hit that. It is exactly what it is.
• 24:46
  > >Yeah. So I don't think I'd be going back after probably four or five.
• 24:52
  > Dave>But you can't order this or buy it and go.
• 24:55
  > Dave>I don't. I don't know what they were thinking.
• 24:57
  > Dave>Names.
• 24:58
  > Julianna>You know exactly what they. I mean, it is as advertised.
• 25:02
  > Dave>Exactly.
• 25:03
  > Julianna>And we are going to rate the spicy pickle sour beer from Distill Sucker Punch. Uh, three.
• 25:16
  > Julianna>Now let's go to the land of M.
• 25:19
  > Julianna>Martin House.
• 25:20
  > Dave>M. Oh, uh, there's no way this is gonna work out.
• 25:24
  > Julianna>What are you talking about?
• 25:27
  > Julianna>What are you trying to say, Dave?
• 25:28
  > >I'm trying to say that, you know, I keep on waiting to have something amazing coming out of the state of Texas across the board. Great coffee. Great tequila. Great.
• 25:40
  > >Well, I will say this one of.
• 25:42
  > Dave>Our previous, uh, episodes.
• 25:45
  > Dave>Martin House provided the beer of the show, uh, with their doppelbock that was, uh, made for the toadies, so.
• 25:56
  > Dave>Excuse me.
• 25:58
  > Julianna>So this is a lemonade pickle beer.
• 26:03
  > Dave>I smell lemon.
• 26:04
  > Julianna>4.7% ABV.
• 26:07
  > Dave>Oh, boy. And Best Made Pickles is a pickle brand out of. I think out of Houston or Galveston.
• 26:15
  > >I'm going to describe it as a heavy citrus overtone. It's like halfway between a lemon and a lime.
• 26:23
  > Julianna>Made in Texas by Texans.
• 26:29
  > >Okay.
• 26:29
  > Julianna>Are you okay?
• 26:31
  > >Um, can we take this back?
• 26:32
  > Dave>It's lemony. It is very lemony.
• 26:34
  > >Very lemony. Um, this is, uh, definitely.
• 26:38
  > >Oh, I was gonna say lemonade. There it is. Lemonade, pickle.
• 26:42
  > Dave>Lemonade. Pickles.
• 26:43
  > >Um, but more lemonade than pickle.
• 26:46
  > Dave>It's. It's like a very strong lemon.
• 26:49
  > Dave>Goza is what.
• 26:50
  > >Yeah, I was gonna say. It was just. It's a company country trying lemonade. That Got jacked up. Um, because there's some salinity. There is. Ah, very faint. Um, probably, you know, out of balance would probably be the thing that I would say about this. Just because the. The lemonade is so dominating on this. Yeah. Everything else has just kind of been moved to the background.
• 27:18
  > Dave>At best, it's like salty lemonade.
• 27:21
  > >No orange.
• 27:23
  > Julianna>I just. I would have never thought of putting lemons with pickles, you know, because a pickle is such a strong flavor to begin with, and then to add a lemon, which is also a strong flavor. Yeah, that's kind of. Yeah.
• 27:39
  > Dave>Like you're doubling up on the tartness or something, right?
• 27:43
  > Julianna>Yeah, that's, um. Yeah.
• 27:46
  > Julianna>Okay, well, what do you think, Dave?
• 27:50
  > Dave>Uh, I think my stomach hurts.
• 27:53
  > Julianna>Good.
• 27:53
  > Dave>No, yeah, fine.
• 27:55
  > Dave>1.
• 27:56
  > Julianna>We are going to rate the Martin House lemonade pickle beer A1.
• 28:04
  > >Yeah. And for me, it was. I just think you missed what you were describing it as. You know, you just said it was a lemonade. You know, lemonade beer or lemonade Goza. Uh, maybe I could buy that. But no, no, there's.
• 28:17
  > Dave>Don't hide the pickle. Wait.
• 28:21
  > Julianna>Are you sure about that, David?
• 28:23
  > Dave>I mean, unless you're actively playing a game of hide the pickle.
• 28:28
  > >I'm just saying that my primary objective was a good exit strategy, and I'm feeling the need for this to accelerate.
• 28:37
  > Dave>So after the show, guys, we're gonna play hide the Pickle.
• 28:40
  > >As Dave just said the word hide the pickle, I'm like, yeah, I think we found the.
• 28:46
  > Dave>Wow.
• 28:47
  > >The title for this episode absolutely discovered that I need to accelerate my exit strategy.
• 28:55
  > Julianna>Okay, fine.
• 28:57
  > Julianna>Um, next, let's. Another beer from Martin House. Because they were kind enough to provide not one, but at least a couple of different types of pickle beers. This one is the Orange pickle.
• 29:13
  > Dave>So salty.
• 29:15
  > Julianna>So again, I say orange with pickle.
• 29:21
  > Dave>It's. It's so orange. It's.
• 29:25
  > Dave>It's like the lemonade thing all over again, but with orange.
• 29:31
  > Julianna>But why, uh, why not?
• 29:35
  > >Okay, uh, this is the strawberry pickle, right?
• 29:42
  > Julianna>No, this is the orange.
• 29:43
  > >Orange.
• 29:43
  > Julianna>This is the orange. Okay, we haven't gotten to the strawberry yet.
• 29:47
  > Dave>Uh, see, Mike can't even keep up with the fruits.
• 29:53
  > Julianna>We'll be back with more in just a minute.
• 30:02
  > Julianna>Welcome back, everyone. Today is the summer of questionable decisions. And the questionable decision today is drinking a whole lot of pickle beers.
• 30:13
  > Julianna>Dilly dilly or something.
• 30:16
  > Julianna>Uh, right before the break, we started talking about the Orange Pickle beer from Martin House in Fort Worth, Texas.
• 30:24
  > Dave>And best made and best Made pickles.
• 30:28
  > Julianna>So, Mike.
• 30:31
  > Dave>Yeah, tell us about it, Mike.
• 30:33
  > >I just. I don't get the orange in this. I mean, it is still very lemony.
• 30:40
  > >Um, very lemony. Yeah, it is very sour. A touch of salinity off of it.
• 30:49
  > >Yeah, I just. No, it tasted orange to me, but.
• 30:53
  > Dave>But it was the same story as the lemon beer. Like, it was just so citrus. So, like, whatever the fruit was, like, I don't know where any pickle is other than it's just salty. It's like the first one was salty lemonade.
• 31:11
  > Dave>This one was salty orange juice.
• 31:14
  > Julianna>Okay.
• 31:14
  > Dave>And maybe a little sour somewhere in there.
• 31:17
  > Dave>But, uh.
• 31:19
  > Julianna>But why, for the love of everyone, would you put oranges with pickles?
• 31:28
  > Dave>Well, like, have you ever, uh. Like, have you guys had best made pickles? I don't. I don't know that I've ever tried them. I'd like to know what they taste like or. I don't know that I've had the.
• 31:38
  > >I don't know that I've had that brand.
• 31:40
  > Dave>Have you had, like, the sucker punch pickles that. With the steel or.
• 31:45
  > >No, I don't think I have.
• 31:48
  > Julianna>Have you had the Wickles pickles?
• 31:50
  > Dave>I've had Wickles pickles. They're pretty good.
• 31:52
  > >Okay.
• 31:52
  > Julianna>Okay, Gotcha.
• 31:53
  > Dave>But, uh.
• 31:55
  > Julianna>Okay.
• 31:56
  > >I will add being a connoisseur of pickles to my.
• 31:59
  > Dave>You should. You can be a pickle judge.
• 32:01
  > >Yes.
• 32:03
  > Dave>Mike's. Mike's m. Mike.
• 32:05
  > >I just heard my head explode.
• 32:06
  > Dave>Mike's seen a lot of pickles. He could probably judge them pretty well.
• 32:10
  > >I could judge a lot of things from 50 yards or less.
• 32:13
  > >Wow. Uh, yeah.
• 32:15
  > Dave>Yeah.
• 32:16
  > Julianna>I. I'm just. I'm in. I'm impressed by.
• 32:19
  > Julianna>Yeah. By the salinity.
• 32:23
  > Julianna>I. It's just. It's a. It's a lot of saline.
• 32:25
  > >I, uh, just think they missed the mark with this.
• 32:27
  > Dave>Yeah.
• 32:28
  > Julianna>Okay, so the Martin House orange pickle beer, we are going to rate a.
• 32:33
  > Julianna>Ah. One.
• 32:36
  > Dave>Make more Doppelbach. Martin House.
• 32:38
  > Julianna>Yeah. Now, last but certainly not least from Martin House, we are going to go with the. If you saw raw berry.
• 32:49
  > Dave>If you thought lemon was a weird choice to add to pickles, or that orange was maybe not so great.
• 32:57
  > Julianna>Let's go to strawberry land. Yes.
• 33:00
  > Julianna>And let's do the strawberry pickle.
• 33:04
  > >This is all there. Uh, so, um, you definitely pick up the strawberry. I smell the strawberry, um, yeah, all day long. Um, plus, I smell the goza or, like, the sour, you know? Um, it doesn't taste flavored up. So I would say the quality of the flavoring here is.
• 33:26
  > Dave>It's crazy. This might be the best one.
• 33:29
  > >I mean, I don't think they used toll fruit with this, but you could convince me that, you know, they've really come very close to replicating.
• 33:37
  > Dave>Yeah.
• 33:38
  > >If you had to definitely put strawberries into a pickle beer, that it would be all there because it's all there for this.
• 33:44
  > Dave>And it actually lets some of the pickle flavor come through because there's, it's not just salty, it's like there's some strawberry, then it's sort of a salty pickle flavor and then it's kind of moves on.
• 34:00
  > >So far, this is, um, my favorite out of the flight we've had today. Um, very well balanced as well.
• 34:07
  > Julianna>Okay.
• 34:07
  > >Um, it's not like the strawberry is stepping in like, you know, the IC guy and just. Yeah, I'm here.
• 34:13
  > >You know, it's, it's provided enough, you know, room for all of these things to be there, but, you know, pretty and really good harmony. So, um, yeah, I, I, uh, I'm shocked. I'm. I'm going to say. Yeah, I'm going to, I'm going to definitely say this is a drinkable beer.
• 34:32
  > Julianna>Wow.
• 34:33
  > Julianna>So from Martin House, this strawberry pickle beer that's also made with best made pickles, uh, we are going to rate a three.
• 34:45
  > Julianna>A three.
• 34:46
  > Dave>Uh, are any food pairings coming to mind with any of these beers, Mike, or.
• 34:53
  > >Well, I think you need something that's going to stand, uh, up to the intense tartness. So you need something that is going to be sugar or fatty.
• 35:04
  > Dave>I was gonna say, like, it has to be something with no salt in it, kind of.
• 35:09
  > >I think you need a, um, a soft cheese, um, would be probably at the top of my list. You know, a really great brie, um, a really great, uh, commemorate, um, a, um, um. But nothing that you would go down the path like a, you know, um, parmesan or, ah, pecorino or something that, you know, there's really heavy, you know, salt overtone, you know, to that.
• 35:40
  > Dave>Yeah, you don't want to add more salt to this.
• 35:42
  > >You need something that's just again, going to be very, you know, kind of fatty, um, on your palate to actually compete with a lot of the salinity, you know, that you're going to see in a bunch of these beers. I can definitely see, uh, some people pounding a bag of Cheetos, you know, with a bunch of these. I know I laugh.
• 36:03
  > >Um, but, you know, I think that it's just going to, uh, you need something that's just not going to compete with this much salt, I think, is really the key thing.
• 36:15
  > Dave>Yeah, I think. Yeah, it's got to be, I think, to your point, something with a lot of fat in it, like berry cobbler. Yeah.
• 36:22
  > >Um, you know, a cheesecake would. Would.
• 36:26
  > Dave>Which is a weird. That's a very weird combo.
• 36:30
  > >But it would.
• 36:31
  > Dave>But it would cut through that salt.
• 36:33
  > >Yes. Uh, all that milk fat insurance, you know, in a. And. Yep.
• 36:39
  > Dave>And the salt in the beer would actually maybe enhance the flavors of the dessert a little bit.
• 36:45
  > >I don't think I'd go after anything that's going to bring any bitterness like a chocolate. You know, I think that would actually.
• 36:51
  > >You know, it's going to take it down the wrong path.
• 36:54
  > Julianna>Yeah.
• 36:55
  > >Yeah.
• 36:55
  > Dave>I think cream is, uh, Cream. Cream, milk. I think that's where you got to go.
• 37:01
  > Julianna>Okay. Okay.
• 37:03
  > >All right.
• 37:04
  > Julianna>Interesting.
• 37:05
  > >Next beer.
• 37:06
  > Julianna>Interesting.
• 37:06
  > Dave>The last beer.
• 37:08
  > Julianna>Last beer. Yes. Okay, so from Pilot Project Brewing in Chicago, Illinois, this is Donna's Pickle Beer Lager. So it's a lager with real pickle juice.
• 37:20
  > >Uh, I think this is a great beer.
• 37:23
  > >Um, I don't know that I would describe this as a pickle beer. This tastes like a good lager that has some additional flavoring that's been added to it.
• 37:33
  > Dave>Yeah.
• 37:34
  > >Um, the pickled juice doesn't come in and club this.
• 37:38
  > Dave>It's. It's more like a cucumber lager to me, because there's no real dill or salt. Like, the brininess of the pickle is not.
• 37:47
  > Julianna>No, I'm not getting the salinity that I have with the others.
• 37:50
  > >Super light.
• 37:51
  > Julianna>Yeah, yeah, yeah. Okay. Well, we are going to rate Donna's Pickle Beer A2.
• 38:00
  > Dave>Need a little more zhuge to it, I think.
• 38:03
  > Julianna>And. And I've seen this around town a lot.
• 38:05
  > Julianna>Yeah, a lot. Well, folks, that's gonna do it. The things we do for our fans. Um, yes, no offense. I'm glad this episode is over. It's a lot of saltiness anyways.
• 38:22
  > Julianna>Gooda boy, Mike, thank you so much for being here.
• 38:25
  > >Hey, thanks for joining us on this episode of Sips, Suds, and Smokes. Come back and check out any of our other past episodes as well. I'll ask you to keep on sipping.
• 38:34
  > Julianna>Good. Oh, boy. Dave, thanks so much for being here. Dilly.
• 38:37
  > Julianna>Dilly. Of course.
• 38:41
  > Julianna>This is good old gal Juliana. Thanks so much for joining us.
• 38:44
  > >Keep hand puppets with that. When you say dilly. Dilly.
• 38:48
  > Dave>Only under the table.
• 38:50
  > >Really?
• 38:50
  > Dave>And not my hands.
• 38:51
  > >Not like a class or something like, say, dilly dilly better, you know, dilly dilly.
• 39:00
  > Julianna>Oh, boy. Waiting for the next episode.
• 39:03
  > Julianna>Bye, folks.
• 39:05
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• 39:17
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• 39:42
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• 40:00
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:25
  > Announcer>This has been a one tan hand production of Sips, Suds, uh, 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.