Latest / Bards and Barrels / S3 Ep 6: The Opening Crack: Carpe Brewem Old Fashioned Imperial Stout

Transcript

S3 Ep 6: The Opening Crack: Carpe Brewem Old Fashioned Imperial Stout · Bards and Barrels

• 0:16
  SPEAKER_00: Hey, it's time for the opening crack, the side show to the DD show we normally do where we taste and rank some beer.
• 0:22
  SPEAKER_00: Fills in the seat tonight.
• 0:24
  SPEAKER_00: I've got Ross and Brett and Damon here with me tonight.
• 0:26
  SPEAKER_00: How are we doing, fellas?
• 0:27
  SPEAKER_01: Woo! We're good.
• 0:29
  SPEAKER_00: We are coming at you with a beer.
• 0:34
  SPEAKER_00: A wonderful beer.
• 0:35
  SPEAKER_00: Um yeah.
• 0:37
  SPEAKER_01: This is another Damon beer, so it's another grown-up beer.
• 0:40
  SPEAKER_01: Grown-up beer.
• 0:41
  SPEAKER_01: Not weird fruity stuff that we normally do.
• 0:44
  SPEAKER_00: I've missed some Damon grown-up beers, so I'm excited for tonight's beer.
• 0:49
  SPEAKER_00: As Ross chuckles over there.
• 0:52
  SPEAKER_00: So tonight we are drinking a beer by Imperian Brewing Company based out of Lincoln, Nebraska.
• 1:00
  SPEAKER_00: And uh come to find out that this beer is part of a series of beers that they call Carpe Brewham.
• 1:08
  SPEAKER_00: Super clever name.
• 1:10
  SPEAKER_00: Um, but what we're drinking tonight is the Carpe Brewham Old Fashioned Imperial Stouts.
• 1:16
  SPEAKER_00: And before we get into details, description, all the good stuff, uh what's your guys' initial impression?
• 1:22
  SPEAKER_00: It's chocolatey.
• 1:23
  SPEAKER_03: Ooh, very chocolatey.
• 1:24
  SPEAKER_03: Yeah, I agree with that.
• 1:25
  SPEAKER_03: Yes.
• 1:25
  SPEAKER_03: That was the first that was the first thing that hit me.
• 1:28
  SPEAKER_03: Oh, chocolatey.
• 1:29
  SPEAKER_01: This is a a full mouthfeel.
• 1:33
  SPEAKER_01: Like it's it's all there.
• 1:35
  SPEAKER_02: Very complex, lots of different flavors.
• 1:37
  SPEAKER_02: Like you get the chocolate, then there's like some dried fruit, there's a little bit of bitterness in that.
• 1:41
  SPEAKER_02: It's like there's lots of levels to this one.
• 1:44
  SPEAKER_00: It also has just that slight, like and it's slight for something that says um barrel-aged on the side of the can, like a slight whiskey flavor or scent, I guess aroma.
• 1:56
  SPEAKER_01: It's not heavy.
• 1:57
  SPEAKER_01: It's a long ways from our pickle beers.
• 2:02
  SPEAKER_00: Pickle beers didn't smell like whiskey.
• 2:05
  SPEAKER_02: If pickle beers were Salt Lake City, Utah, this one would be like um somewhere in Pennsylvania.
• 2:13
  SPEAKER_02: I'm like, where are you going?
• 2:14
  SPEAKER_02: Yeah, where's the illustrating the distance apart?
• 2:18
  SPEAKER_03: Can I just side note?
• 2:20
  SPEAKER_02: Yeah.
• 2:20
  SPEAKER_03: Salt Lake City, Utah, the most pristine public parking garages that I have ever seen in my life.
• 2:29
  SPEAKER_03: Shout out to SLC.
• 2:30
  SPEAKER_03: Very, very clean public transportation.
• 2:33
  SPEAKER_03: Pristine, incredibly well lit.
• 2:36
  SPEAKER_01: Oh, it's all the Olympic stuff, isn't it?
• 2:38
  SPEAKER_00: It was insane.
• 2:40
  SPEAKER_00: Yeah.
• 2:41
  SPEAKER_00: Well, if you want to talk about barrel age, so Epic Brewing Company, side note from Salt Lake City.
• 2:45
  SPEAKER_00: Uh Bruce and fantastic barrel aged beers that we should find and do on a future show.
• 2:52
  SPEAKER_02: Okay.
• 2:52
  SPEAKER_02: Field trip.
• 2:54
  SPEAKER_02: Or that.
• 2:55
  SPEAKER_03: If you or if you're listening, you can send us some beer.
• 2:57
  SPEAKER_03: I mean, it seems as though the easiest way to get that beer is to go to the source.
• 3:01
  SPEAKER_00: They also make a sour IPA.
• 3:03
  SPEAKER_00: Oh, yes, I know.
• 3:05
  SPEAKER_00: That could be interesting.
• 3:07
  SPEAKER_00: It is.
• 3:08
  SPEAKER_00: I'm intrigued.
• 3:09
  SPEAKER_00: Sorry.
• 3:09
  SPEAKER_00: Tangent.
• 3:10
  SPEAKER_01: When we go and solve back to Imperial.
• 3:14
  SPEAKER_01: To the non-sour IPA.
• 3:17
  SPEAKER_01: A long way from that, too.
• 3:18
  SPEAKER_01: Oh yeah.
• 3:20
  SPEAKER_00: So uh description wise here, it will style, as it says, we're drinking an Imperial stout.
• 3:24
  SPEAKER_00: Uh, it's called old-fashioned Imperial Stout, hence the barrel-aged component of that.
• 3:29
  SPEAKER_00: But they describe it as uh like the famous drink of legend, this old-fashioned stout is threaded through with deep cherry sweetness.
• 3:35
  SPEAKER_00: A subtle bitter orange peel finish balances oh, excuse me.
• 3:40
  SPEAKER_00: A subtle bitter orange peel finish balances the smooth, roasty Imperial oatmeal stout, as if to remind you this is beer, not a cocktail, or is it the best of both?
• 3:51
  SPEAKER_00: Thing I find missing from that description is kind of the chocolatey note.
• 3:55
  SPEAKER_01: I think it's the roastiness.
• 3:57
  SPEAKER_01: Oh, that's what it is.
• 3:58
  SPEAKER_01: Like it's that smoky, yeah, roasted flavor that really comes through kind of like chocolate.
• 4:04
  SPEAKER_01: For sure.
• 4:06
  SPEAKER_02: Yeah.
• 4:06
  SPEAKER_02: Do you pick up the orange peel?
• 4:09
  SPEAKER_02: To me, it comes out mostly in the bitterness.
• 4:11
  SPEAKER_02: Like, I don't taste outright orange.
• 4:12
  SPEAKER_02: I definitely taste cherry.
• 4:13
  SPEAKER_02: Like after you mention cherry, you get some like dark fruit flavors in there.
• 4:18
  SPEAKER_02: Especially like cherry.
• 4:19
  SPEAKER_02: Yes, like stone fruit.
• 4:20
  SPEAKER_02: So I I can I can pick that up.
• 4:22
  SPEAKER_02: But that chocolate note is so forward in it when you take a sip.
• 4:26
  SPEAKER_02: Like, if you wouldn't have told me old fashioned, I probably wouldn't have picked out it would have taken me a while to get to cherry.
• 4:31
  SPEAKER_01: It's like it starts out as a dark beer, as a normal dark beer, but then it finishes with more of that old-fashioned flavor at the end.
• 4:41
  SPEAKER_01: Sure.
• 4:42
  SPEAKER_01: Yeah, I agree.
• 4:43
  SPEAKER_03: Yeah, like the the more it lingers, the more of those sorts of that I yeah, that I pick up on.
• 4:50
  SPEAKER_02: So do you feel like the it the old fashioned comes through because of the high alcohol content?
• 4:54
  SPEAKER_02: Because I feel like that's what lasts on my palate is like the alcohol hits at the end to me.
• 5:00
  SPEAKER_02: So like it feels like an old fashioned then because it doesn't it it's that higher alcohol kind of like it's the alcohol finish to it.
• 5:06
  SPEAKER_01: Slightly, but not um like some of the other beers we've had have that high alcohol flavor thickness to them.
• 5:14
  SPEAKER_01: This doesn't have that high alcoholness to it.
• 5:16
  SPEAKER_03: Yeah, yeah.
• 5:17
  SPEAKER_03: The end is where I pick up more of the fruit than at the start.
• 5:23
  SPEAKER_00: I I agree, yeah.
• 5:25
  SPEAKER_00: If it almost to me it sits on the back of my tongue, it's like as it hits the back end of my mouth is kind of where I pick that up.
• 5:31
  SPEAKER_00: I it has a little bit of that old fashioned taste.
• 5:35
  SPEAKER_00: Like I I understand what Ross is saying, and I at the end of it is when I relate it back to that drink.
• 5:42
  SPEAKER_00: But I it it's only it's only, I say, I guess 8.5%.
• 5:47
  SPEAKER_00: But for something that gets aged in a barrel, you know, we typically can see a lot higher.
• 5:53
  SPEAKER_00: I think when you guys had the um the barley wine, like that was considerably higher than 8.5, correct?
• 6:00
  SPEAKER_00: I don't remember.
• 6:01
  SPEAKER_00: I see lots of inquisitive questions here.
• 6:03
  SPEAKER_00: And I didn't drink it.
• 6:04
  SPEAKER_00: So I have no idea.
• 6:05
  SPEAKER_02: I remember it was damn good.
• 6:07
  SPEAKER_02: It was I I think the thing with the barley wine was uh at that time that beer they had paired with a whiskey company, so it was like they weren't trying to impart other flavors.
• 6:20
  SPEAKER_02: Like this is going for the old fashioned, so you're getting those other flavors.
• 6:24
  SPEAKER_02: And I don't think they were shooting for other flavors in that beer at all.
• 6:27
  SPEAKER_02: It was like it I don't even remember what style it was.
• 6:29
  SPEAKER_02: It was it was a darker beer aged in whiskey barrels.
• 6:33
  SPEAKER_03: Whereas this is it was a barley wine.
• 6:36
  SPEAKER_02: Oh yeah, done.
• 6:37
  SPEAKER_02: You're right, you're right.
• 6:39
  SPEAKER_01: I I would say this one is more complex than that one was.
• 6:43
  SPEAKER_01: Yeah, yeah, yeah.
• 6:44
  SPEAKER_01: Like it's it's trying to impart more flavors while it's there than the barley wine.
• 6:52
  SPEAKER_00: One of the other words that was in there was oatmeal.
• 6:56
  SPEAKER_03: Yeah, an oatmeal stout which means that they they threw some oats into it.
• 7:03
  SPEAKER_03: Flaked oats.
• 7:04
  SPEAKER_03: Um and flaked oats one of the things that flaked oats helps to do is uh give the beer uh better head retention, actually.
• 7:16
  SPEAKER_03: Um and so like when you pour it, like the that head on the beer will s stick around a little bit longer and give it a little bit kind of a silkier kind of a feel.
• 7:28
  SPEAKER_02: Is that like the starches from the oats or something?
• 7:30
  SPEAKER_03: Or like Yeah, it has to do with you've asked me a technical question that I thought.
• 7:35
  SPEAKER_02: Sorry.
• 7:36
  SPEAKER_03: Something chemically involved there prone to do that.
• 7:38
  SPEAKER_02: I apologize.
• 7:39
  SPEAKER_03: I'm not a chemist.
• 7:40
  unknown: My bad.
• 7:41
  SPEAKER_00: I already love the insight you gave though, because it's like they call it an oatmeal stout, but really they just threw some oats in there to try to make the head look a little bit better.
• 7:48
  SPEAKER_00: Yeah, like that was the goal.
• 7:50
  SPEAKER_00: The beer already tasted good.
• 7:51
  SPEAKER_00: We gotta make sure the head looks good.
• 7:52
  SPEAKER_03: Yes, absolutely.
• 7:53
  SPEAKER_02: It's gotta be presentable.
• 7:54
  SPEAKER_03: And like, I mean, you do get some additional sugar content from oats as well, and then that sugar obviously converts into alcohol.
• 8:06
  SPEAKER_03: Um, but yeah, just because of the because of the different nature of oats as compared to barley, yeah, it helps with one of the things it helps with is what they call head retention.
• 8:19
  SPEAKER_00: Uh, what does the can look like for this guy?
• 8:22
  SPEAKER_03: Well, it's cylindrical.
• 8:24
  SPEAKER_03: That's typical.
• 8:26
  SPEAKER_00: Has a pop top on the top.
• 8:28
  SPEAKER_00: Can we find one that's square?
• 8:29
  SPEAKER_00: Is that a thing?
• 8:30
  SPEAKER_00: Does anyone serve out of a square can?
• 8:32
  SPEAKER_01: This is a pretty simple beer.
• 8:34
  SPEAKER_01: Like a lot of the beers these days are very over-the-top graphically designed.
• 8:41
  SPEAKER_01: Uh, this just has kind of a shield in the middle of it with carpe diem, barrel age, and old-fashioned Imperial Stout.
• 8:46
  SPEAKER_01: Carpe Broom.
• 8:47
  SPEAKER_01: Carpe broom, sorry, excuse me, and limited edition.
• 8:51
  SPEAKER_02: Absolutely, you should carpe diem.
• 8:53
  SPEAKER_03: It's kind of a brownish color.
• 8:57
  SPEAKER_03: It's got a yeah, it's got a badge on it.
• 8:59
  SPEAKER_01: It has some oranges and cherries on uh around the shield.
• 9:04
  SPEAKER_01: So they are subtly there.
• 9:06
  SPEAKER_00: I was trying to figure out what the one little picture was.
• 9:09
  SPEAKER_02: Okay.
• 9:09
  SPEAKER_02: It's just like little bit, little bits of orange.
• 9:12
  SPEAKER_02: Is the the color supposed to be like wood grain?
• 9:14
  SPEAKER_02: Like a barrel.
• 9:15
  SPEAKER_02: The barrel aging.
• 9:17
  SPEAKER_03: I thought it was supposed to be like 1970s carpet.
• 9:22
  SPEAKER_03: And that's on the wall, not the floor.
• 9:24
  SPEAKER_03: Yeah, yeah.
• 9:26
  SPEAKER_01: Thank you for that.
• 9:28
  SPEAKER_02: Shout out to those of you from the 70s listening in.
• 9:30
  SPEAKER_02: Fun fact.
• 9:32
  SPEAKER_02: Oh god.
• 9:33
  SPEAKER_02: Oh no.
• 9:35
  SPEAKER_01: Buckle up.
• 9:36
  SPEAKER_03: The bank in in Victor, Iowa, one of the, there's two banks in Victor, Iowa.
• 9:42
  SPEAKER_03: One of the banks in Victor, Iowa, my where my parents banked, had carpeted walls.
• 9:48
  SPEAKER_03: Oh, wow.
• 9:48
  SPEAKER_03: Until.
• 9:49
  SPEAKER_01: Oh no.
• 9:51
  SPEAKER_00: Until COVID.
• 9:53
  SPEAKER_03: I think they got over them slightly before COVID.
• 9:56
  SPEAKER_03: But until like at least uh 2014.
• 10:02
  unknown: Wow.
• 10:03
  SPEAKER_03: That's just a statement piece of that point.
• 10:05
  SPEAKER_03: It's amazing.
• 10:06
  SPEAKER_03: Double fun fact.
• 10:08
  SPEAKER_03: When they took it.
• 10:10
  SPEAKER_03: I used to talk about this.
• 10:11
  SPEAKER_03: That's what I was gonna ask.
• 10:12
  SPEAKER_03: Do they vacuum it?
• 10:15
  SPEAKER_02: They rake it.
• 10:16
  SPEAKER_02: They vacuum it every photo.
• 10:17
  SPEAKER_02: Shag carbon, bro.
• 10:19
  SPEAKER_03: No, double fun fact.
• 10:22
  SPEAKER_03: I used to talk about this all the time with my family about how amazing I thought that it was.
• 10:26
  SPEAKER_03: And when they were taking it down and replacing it, my dad got a piece of that and gave it to me for Christmas.
• 10:37
  SPEAKER_00: Please tell me this is hanging in your own.
• 10:39
  SPEAKER_03: I have a piece of it at my house, uh, and my intention is to frame it and put it up somewhere on one of our walls.
• 10:50
  SPEAKER_02: Can you please send me a picture of that?
• 10:52
  SPEAKER_02: I think we should put that with the post with this episode.
• 10:54
  SPEAKER_03: Oh, that's so great.
• 10:56
  SPEAKER_03: It's amazing.
• 10:57
  SPEAKER_02: What color?
• 10:57
  SPEAKER_03: Did you say it was brown carpet?
• 10:58
  SPEAKER_03: No.
• 10:59
  SPEAKER_03: Your wife is gonna murder you?
• 11:01
  SPEAKER_03: This is it green carpet.
• 11:02
  SPEAKER_03: The carpet there was like a greenish.
• 11:04
  SPEAKER_02: Oh my god, of course it was green.
• 11:06
  SPEAKER_03: It looks like if it was um, and it's like shag.
• 11:10
  SPEAKER_03: Of course.
• 11:11
  SPEAKER_03: It has to be.
• 11:12
  SPEAKER_03: This has a lot to do with his beer.
• 11:15
  SPEAKER_03: But it's the color that you would that you would expect like a putting green to be.
• 11:20
  unknown: Oh, okay.
• 11:21
  SPEAKER_03: It's that sort of a green.
• 11:22
  SPEAKER_01: Deep green color.
• 11:24
  SPEAKER_01: Can we make the background to the the picture for this episode?
• 11:28
  SPEAKER_01: This this carpet.
• 11:29
  SPEAKER_01: You bet we can.
• 11:31
  SPEAKER_03: Just search shag carpet on Canva.
• 11:35
  SPEAKER_03: So to sum up, I think it's a good beer.
• 11:41
  SPEAKER_03: Yep.
• 11:43
  SPEAKER_03: The more you know.
• 11:44
  SPEAKER_03: I'm helping.
• 11:46
  SPEAKER_00: I love it.
• 11:48
  SPEAKER_00: Um, I know in uh some uh of our other reviews we we've talked IBUs before, um, which almost more so just kind of speaks to the style of the beer.
• 11:57
  SPEAKER_00: And I suppose, Damon, I'm kind of gonna put you on the spot, but does a typical stout imperial stout this is showing IBUs of 25?
• 12:05
  SPEAKER_00: Does that kind of fall within that normal range for this style of beer?
• 12:09
  SPEAKER_03: Yeah, that seems a b yeah, that seems about right.
• 12:11
  SPEAKER_03: Like it's not um Yeah, that seems about right.
• 12:16
  SPEAKER_03: I think there's a little bit there, but not overly bitter.
• 12:23
  SPEAKER_00: Any last kind of taste notes on this beer?
• 12:28
  SPEAKER_00: Anything else you picked up we didn't cover?
• 12:31
  SPEAKER_00: I don't think so.
• 12:32
  SPEAKER_00: Let's transition back into the world of DD.
• 12:38
  SPEAKER_00: And I want to know what this beer's called and where it's served.
• 12:43
  SPEAKER_00: Who's gonna kick us off tonight, Brad?
• 12:45
  SPEAKER_01: So this is a beer that doesn't have a name because it comes from the monastery of the Black Cherry, which is an order of monks that brew this beer and they just subtly give it out to their disciples as they're going through their training, and they just are able to uh relax a little bit between their training sessions um and have a glass of this beer before they go back to try and um become followers of the black black cherry.
• 13:20
  SPEAKER_01: Ross has a question.
• 13:21
  SPEAKER_01: I have a question like that.
• 13:23
  SPEAKER_02: Do the monks here like wear like little cherry hats or something?
• 13:28
  SPEAKER_03: Yeah, like they're of the the monks of the black cherry.
• 13:32
  SPEAKER_03: I assume that they are worshiping the cherry.
• 13:35
  SPEAKER_02: It's like it's like a little hat with a little stem in the street.
• 13:41
  SPEAKER_01: They get a bit of reception with that thing on the top of their head.
• 13:46
  SPEAKER_01: I love it.
• 13:47
  SPEAKER_01: Oh my god.
• 13:48
  SPEAKER_01: I'm sorry.
• 13:49
  SPEAKER_01: They really miss out on the the hot radio stations from Baldur's Gate.
• 13:53
  SPEAKER_01: Like they're up in the mountains.
• 13:57
  SPEAKER_02: You go up on top of the monastery with one arm up and one leg out, and your head cocked to the left.
• 14:02
  SPEAKER_01: And that's why they have to stand there for hours.
• 14:06
  SPEAKER_01: Well, they gotta catch the moth radio hour.
• 14:10
  SPEAKER_01: Oh my god.
• 14:12
  SPEAKER_02: It's like their own little shortwave radio.
• 14:14
  SPEAKER_02: They got little little earpieces.
• 14:19
  SPEAKER_03: Oh my god.
• 14:20
  SPEAKER_01: Who's next?
• 14:22
  SPEAKER_03: I can go next.
• 14:23
  SPEAKER_01: Okay, where are you going?
• 14:24
  SPEAKER_03: So similar and also dissimilar, Brett, from what you were thinking.
• 14:32
  SPEAKER_03: Oh, okay.
• 14:33
  SPEAKER_03: So this can be found at a tavern called Mysterium.
• 14:40
  SPEAKER_03: I cannot tell you where this is because it's a mystery.
• 14:47
  SPEAKER_03: Yeah, it's one of those sorts of places.
• 14:49
  SPEAKER_03: And this is simply known as beer number four.
• 14:56
  SPEAKER_03: At the Mysterium.
• 14:58
  SPEAKER_03: They're not gonna give away any of their secrets.
• 15:00
  SPEAKER_03: They're not gonna give anyway anything away of their, you know, their methods, their process, their ingredients.
• 15:08
  SPEAKER_03: It's simply beer number four.
• 15:10
  SPEAKER_03: Ooh.
• 15:12
  SPEAKER_02: I feel like the vibe so far is that we really like this beer, but the two breweries so far, you can't get it.
• 15:17
  SPEAKER_02: Is that a monastery and a mysterious missing brewery?
• 15:20
  SPEAKER_03: Yeah.
• 15:21
  SPEAKER_03: Do they have a star rating?
• 15:23
  SPEAKER_03: Wouldn't you like to know?
• 15:25
  SPEAKER_04: Ooh.
• 15:27
  SPEAKER_03: Yes.
• 15:28
  SPEAKER_03: Do they have Yelp and DM?
• 15:32
  SPEAKER_02: It's that chonkiness level.
• 15:34
  SPEAKER_02: Chunk.
• 15:35
  SPEAKER_00: Look it up on the chunk.
• 15:38
  SPEAKER_02: Oh man.
• 15:39
  SPEAKER_02: Um, for mine, we're gonna head to Tribor to the Ironhorn Brewing, Brewing Company.
• 15:45
  SPEAKER_02: Uh, they are practicing full-on capitalism.
• 15:48
  SPEAKER_02: So if you'd like this beer, you can go here and pick it up.
• 15:51
  SPEAKER_02: Uh, this is called the Dwarven King Reserve.
• 15:54
  SPEAKER_02: Uh, and it's made by their head brewer's name is Misty.
• 15:58
  SPEAKER_02: She's a dwarf.
• 15:59
  SPEAKER_02: The owner How do you spell Misty?
• 16:01
  SPEAKER_02: M-I-S-T-Y.
• 16:03
  SPEAKER_02: Okay.
• 16:03
  SPEAKER_02: Is there like what other spelling is?
• 16:05
  SPEAKER_03: No, there's other baby M-Y?
• 16:06
  SPEAKER_03: Yeah, it's definitely an extra one.
• 16:08
  SPEAKER_03: M-Y-S-E.
• 16:09
  SPEAKER_00: M-I-MIST.
• 16:11
  SPEAKER_01: Okay.
• 16:12
  SPEAKER_00: Yeah, maybe she works at what was it?
• 16:13
  SPEAKER_00: Mystique?
• 16:15
  SPEAKER_00: Mysterium.
• 16:15
  SPEAKER_00: Mysterium.
• 16:16
  SPEAKER_00: Misty from Mystery.
• 16:17
  SPEAKER_00: We're gonna retcon this.
• 16:18
  SPEAKER_02: It's M-Y-S-T-I.
• 16:22
  SPEAKER_02: Yeah.
• 16:23
  SPEAKER_02: That's so much better.
• 16:25
  SPEAKER_00: Yes.
• 16:27
  SPEAKER_00: M-Y-S-T-E-E.
• 16:29
  SPEAKER_00: Yes.
• 16:35
  SPEAKER_01: Misty.
• 16:36
  SPEAKER_01: She drops the T.
• 16:37
  SPEAKER_01: It worked for the Lipton company.
• 16:38
  SPEAKER_01: She spills the T.
• 16:40
  SPEAKER_02: So anyway.
• 16:42
  SPEAKER_02: You're doing great.
• 16:44
  SPEAKER_02: I know, right?
• 16:45
  SPEAKER_02: It's fine.
• 16:46
  SPEAKER_00: Sorry, we didn't raise your hand.
• 16:51
  SPEAKER_02: Get on that, guys.
• 16:52
  SPEAKER_02: Come on.
• 16:52
  SPEAKER_02: Jeez.
• 16:54
  SPEAKER_02: So Misty uh got captured by an orc named Black Black Knot.
• 17:00
  SPEAKER_02: Oh sure.
• 17:00
  SPEAKER_02: Who wow.
• 17:03
  SPEAKER_02: Plot twist.
• 17:04
  SPEAKER_02: Oh shit.
• 17:06
  SPEAKER_02: And then she fell in love with him.
• 17:09
  SPEAKER_02: Suffered from a case of Stockholm syndrome here.
• 17:12
  SPEAKER_02: Is that Black Knot with two Ks?
• 17:16
  SPEAKER_02: WTF man.
• 17:17
  SPEAKER_02: He gets two T's.
• 17:20
  SPEAKER_02: Anyway, when she escaped, she stole the recipe from him.
• 17:23
  SPEAKER_02: I'm gonna get out of here as fast as I can.
• 17:27
  SPEAKER_03: So this was his, what was his name?
• 17:29
  SPEAKER_03: Black knot?
• 17:31
  SPEAKER_03: So it's his he came up with this.
• 17:33
  SPEAKER_02: Correct.
• 17:33
  SPEAKER_03: Was this like a traditional, he was a what?
• 17:36
  SPEAKER_03: An ogre?
• 17:37
  SPEAKER_03: He's an orc.
• 17:38
  SPEAKER_03: An orc.
• 17:38
  SPEAKER_03: Yes.
• 17:39
  SPEAKER_03: Are they like ogres?
• 17:40
  SPEAKER_03: Sure.
• 17:41
  SPEAKER_03: Okay.
• 17:42
  SPEAKER_00: No, because ogres are like onions now.
• 17:45
  SPEAKER_00: Fair enough.
• 17:47
  SPEAKER_00: They have layers.
• 17:48
  SPEAKER_00: So many layers.
• 17:51
  SPEAKER_02: Oh man.
• 17:52
  SPEAKER_02: All right.
• 17:53
  SPEAKER_02: Hey folks, this is why you listened to this.
• 17:56
  SPEAKER_01: How are you gonna fall over that one?
• 17:58
  SPEAKER_00: Well, I totally changed this from when we started this episode.
• 18:02
  SPEAKER_00: So uh this beer is called Carl's Carpet Cask Aged Droughts.
• 18:10
  SPEAKER_00: C cubed.
• 18:11
  SPEAKER_00: Okay.
• 18:13
  SPEAKER_00: And you can find this at the Wooley Walled Inn at the bar.
• 18:23
  SPEAKER_00: Does Ed McAdam work there by any chance?
• 18:27
  SPEAKER_00: Does now?
• 18:29
  SPEAKER_01: Yes, and it's a family business.
• 18:38
  SPEAKER_00: All right.
• 18:39
  SPEAKER_00: Uh the other component of our uh DD side of these reviews, um, challenge ratings.
• 18:45
  SPEAKER_00: So we like to rate these beers from a scale of a CR1 to a CR20.
• 18:49
  SPEAKER_00: Ones being um, I mean, we say cream ale, lighter ale, and then 20s.
• 18:55
  SPEAKER_00: We talk about double IPAs.
• 18:57
  SPEAKER_00: We've done a triple IPA.
• 18:58
  SPEAKER_00: It's subjective, so we give our opinions, but where are we at?
• 19:03
  SPEAKER_01: What's a CR20 monster?
• 19:07
  SPEAKER_00: Um, I'm pretty sure that's a trick question, but uh I think that maybe the aspect of TMOP might be a challenge range 20, but sure.
• 19:18
  SPEAKER_00: Don't quote me on that.
• 19:19
  SPEAKER_01: Ancient Chaos Dragon?
• 19:21
  SPEAKER_01: Sure.
• 19:21
  SPEAKER_01: That sounds great.
• 19:22
  SPEAKER_00: What else you got?
• 19:23
  SPEAKER_00: What's a CR1?
• 19:24
  SPEAKER_00: Ancient Chaos Dragon is not goblin.
• 19:26
  SPEAKER_00: Like the normal monsters manual.
• 19:29
  SPEAKER_01: Ooh, a father dragon?
• 19:30
  SPEAKER_01: Draken?
• 19:31
  SPEAKER_00: Nope.
• 19:32
  SPEAKER_01: A Inferno?
• 19:36
  SPEAKER_00: Sure.
• 19:38
  SPEAKER_00: There really aren't that many challenge rating 20 monsters because trust me, I've tried to find them to figure out how to squash you guys like bugs, and there aren't that many.
• 19:46
  SPEAKER_01: There's really not.
• 19:48
  SPEAKER_00: You have to go to supplemental material.
• 19:50
  SPEAKER_00: Now I will say if you have the Midgard books, that there are some options out there.
• 19:58
  SPEAKER_03: Look out, world.
• 19:59
  SPEAKER_03: Okay, challenge rating you asked about.
• 20:01
  SPEAKER_03: Yes, David.
• 20:02
  SPEAKER_03: Ancient brass dragon?
• 20:03
  SPEAKER_00: Okay, go.
• 20:04
  SPEAKER_00: Oh, that's a real one.
• 20:04
  SPEAKER_00: Ancient Brass Dragon.
• 20:06
  SPEAKER_00: Yes.
• 20:07
  SPEAKER_01: Oh.
• 20:08
  SPEAKER_00: Bend over.
• 20:12
  SPEAKER_01: Anyway, back to the rating.
• 20:14
  SPEAKER_01: Legendary action?
• 20:15
  SPEAKER_01: What's your level of chonkiness?
• 20:23
  SPEAKER_01: We broke Phil.
• 20:35
  SPEAKER_03: Here's what I here's what I think about this.
• 20:39
  SPEAKER_03: I think if a person gets four to five drinks into this beer, they're not gonna have any problem.
• 20:50
  SPEAKER_02: True.
• 20:51
  SPEAKER_03: After that.
• 20:54
  SPEAKER_03: At first it might sort of uh threaten to overwhelm them in some sort of a way, right?
• 21:02
  SPEAKER_03: Sure.
• 21:02
  SPEAKER_03: But if they just say, oh, it's just chocolate.
• 21:04
  SPEAKER_03: I like chocolate, I'm gonna keep drinking chocolate.
• 21:08
  SPEAKER_03: And they get five in, just you know, drinks in, swallows in, then they'll be fine after that.
• 21:17
  SPEAKER_03: So I'm gonna go with whatever explanation that is.
• 21:23
  SPEAKER_03: I'm gonna say this is uh probably a I'm gonna say a nine.
• 21:28
  SPEAKER_03: I'm gonna give a nine.
• 21:29
  SPEAKER_03: Nine.
• 21:30
  SPEAKER_03: I thought he was gonna give a twelve.
• 21:31
  SPEAKER_03: That's right.
• 21:31
  SPEAKER_00: I was thinking it would be.
• 21:32
  SPEAKER_03: I like it.
• 21:33
  SPEAKER_01: I'm going 17.
• 21:35
  SPEAKER_01: Ooh.
• 21:36
  SPEAKER_01: For those same reasons.
• 21:40
  SPEAKER_01: But slight change.
• 21:42
  SPEAKER_01: Yeah.
• 21:43
  SPEAKER_00: Less swallows.
• 21:44
  SPEAKER_01: No.
• 21:46
  SPEAKER_01: Uh if you tell them it's chocolate, you gotta specify dark chocolate.
• 21:51
  SPEAKER_01: Oh, a little bitter.
• 21:53
  SPEAKER_03: I get it.
• 21:53
  SPEAKER_01: Yeah, it's not milk chocolate, it's dark chocolate.
• 21:56
  SPEAKER_01: It's like it's not for everybody.
• 21:58
  SPEAKER_01: You gotta try.
• 21:59
  SPEAKER_01: Yeah.
• 22:00
  SPEAKER_01: But it's still tasty.
• 22:01
  SPEAKER_00: See, and I I I think so you were nine, you were seventeen.
• 22:05
  SPEAKER_00: Yeah.
• 22:05
  SPEAKER_00: I feel like in between those.
• 22:06
  SPEAKER_00: I I'm thinking like twelve, thirteen-ish, also similar reasons, but also I think not that we pulled out necessarily the flavor of coffee, but I think if you like coffee, I also think you could probably drink this.
• 22:22
  SPEAKER_00: It has some um coffee adjacent flavors that you could be comfortable with.
• 22:27
  SPEAKER_00: Um if you don't like dark beers, you're probably not necessarily gonna like this, but I think you should try it anyway.
• 22:34
  SPEAKER_00: If you don't like dark beers, that's probably because you haven't tried a good one.
• 22:37
  SPEAKER_00: Let's be honest.
• 22:38
  SPEAKER_00: Accurate, yeah.
• 22:39
  SPEAKER_00: That's usually the truth.
• 22:40
  SPEAKER_02: I find it interesting that we we say double IPA and Imperial Stouts as our as our example for a CR20, and this is not gonna get a 20.
• 22:50
  SPEAKER_02: I I'm gonna go with a 14.
• 22:52
  SPEAKER_02: That was my my first gut reaction that I had.
• 22:56
  SPEAKER_02: Also, my my thought is like when people are looking at beers, particularly beers that they've never tried before, they're reading descriptions about them.
• 23:02
  SPEAKER_02: So they know what they're getting into.
• 23:04
  SPEAKER_02: And if they're attracted because it says old fashioned or because it says barrel age, they know that this is gonna be a higher alcohol content beer that's gonna be a dark beer.
• 23:13
  SPEAKER_02: So I agree with Damon's thought process, then is like if they know what they're getting into and they get five sips into it and they like it, they're gonna have finish the one they have and maybe have another one.
• 23:22
  SPEAKER_02: But I think this is higher than a what did you give it?
• 23:24
  SPEAKER_02: An eight?
• 23:25
  SPEAKER_02: Nine.
• 23:25
  SPEAKER_02: I think I said nine.
• 23:26
  SPEAKER_01: So I would also say I would probably lean any dark beer in the 10 plus range.
• 23:33
  SPEAKER_02: I agree.
• 23:34
  SPEAKER_01: Just because there's so many people that will only do a Miller Light Bud Light, like sure domestic.
• 23:40
  SPEAKER_03: Yeah, but I I think this is just like I I just I always find this to be a weird question.
• 23:46
  SPEAKER_03: Yeah, it is, right?
• 23:48
  SPEAKER_03: Because everybody approaches from a different place, yeah.
• 23:53
  SPEAKER_03: Sure, yeah, right.
• 23:55
  SPEAKER_03: Um and and so like this their expectations are are completely different.
• 24:02
  SPEAKER_01: And as a reminder, it this is not is it good or is it bad?
• 24:06
  SPEAKER_01: Right.
• 24:06
  SPEAKER_01: No, no, no, no, no.
• 24:07
  SPEAKER_01: It's how approachable is it in general.
• 24:12
  SPEAKER_00: Well, I know sometimes too we've done like oh, this is probably like a you know nine or thirteen or whatever, but for me, yes, it's a lot lower, right?
• 24:21
  SPEAKER_00: Like, oh sure, yeah, yeah, yeah.
• 24:22
  SPEAKER_00: Yeah, I would absolutely easily drink this beer.
• 24:25
  SPEAKER_00: Probably too many in a row, and it would be problematic.
• 24:28
  SPEAKER_00: Sure.
• 24:28
  SPEAKER_00: So yay or an A, you're saying yay?
• 24:30
  SPEAKER_00: Oh, big yay for me.
• 24:31
  SPEAKER_00: I would absolutely drink this beer again.
• 24:33
  SPEAKER_02: Yeah, yeah, yay for me too.
• 24:35
  SPEAKER_02: I would say the one caveat though to your dark beers being higher than a 10, though.
• 24:39
  SPEAKER_02: We haven't tried any of Damon's beer, but like the bats, nut brown ale, even though it's dark, it is very approachable.
• 24:45
  SPEAKER_02: I would put that under a 10 for somebody.
• 24:48
  SPEAKER_02: That we need to try that one.
• 24:50
  SPEAKER_02: That would be under 10.
• 24:51
  SPEAKER_02: But that's just an example of something that it wouldn't necessarily fit that category.
• 24:55
  SPEAKER_02: I agree though, most darks are probably that way, but that's an example of one that would not fit that.
• 25:00
  SPEAKER_03: This is a yay for me as well.
• 25:04
  SPEAKER_03: Uh right.
• 25:05
  SPEAKER_03: The question is, would I have another one?
• 25:07
  SPEAKER_03: Yes.
• 25:08
  SPEAKER_03: Ooh, yay.
• 25:09
  SPEAKER_01: No contemplation.
• 25:11
  SPEAKER_01: I would say yay.
• 25:12
  SPEAKER_01: I would not have a second one right now.
• 25:15
  SPEAKER_01: Sure.
• 25:16
  SPEAKER_01: Yeah, yeah.
• 25:16
  SPEAKER_01: I would need to have one of these on its own.
• 25:18
  SPEAKER_01: I wouldn't want to have two.
• 25:20
  SPEAKER_01: That's called responsibility.
• 25:23
  SPEAKER_01: Yeah.
• 25:24
  SPEAKER_03: This is a like during a snowstorm of a beer.
• 25:29
  SPEAKER_01: Watching the snow come down.
• 25:30
  SPEAKER_03: This is what this is after the kids go to bed.
• 25:32
  SPEAKER_03: Right exactly.
• 25:33
  SPEAKER_03: Yes.
• 25:34
  SPEAKER_03: Yes.
• 25:35
  SPEAKER_03: Yeah, this is you don't need more than one piece an evening.
• 25:39
  SPEAKER_02: I do agree though, this it's almost like the chunk, where it's like chunks at the other end of the scale, but it's like you couldn't drink two of these back to back, but like one and then something else, and then come back to this, it'd be fine.
• 25:49
  SPEAKER_02: Yeah.
• 25:49
  SPEAKER_01: You kind of need a like palette break.
• 25:53
  SPEAKER_01: Yes.
• 25:53
  SPEAKER_01: Like not a palette cleanser, just like a I'm gonna take a break for a minute and just come back to it later.
• 25:58
  SPEAKER_01: Yeah.
• 25:59
  SPEAKER_01: Yep.
• 25:59
  SPEAKER_01: Agreed.
• 26:00
  SPEAKER_00: All right.
• 26:01
  SPEAKER_00: This has been the Carpe Brewham, old-fashioned Imperial style from Imperium Brewing in Lincoln, Nebraska.
• 26:07
  SPEAKER_00: Uh, you can find them at Imperium Brewingco.com.
• 26:10
  SPEAKER_00: And that is gonna do it for this episode.
• 26:12
  SPEAKER_00: Stay tuned for more beer reviews in the future.
• 26:14
  SPEAKER_00: You can check out our regular show, Bards and Barrels, anywhere podcasts can be found.
• 26:19
  SPEAKER_00: You can also follow us on Facebook, Instagram, and YouTube at Bards and Barrels.
• 26:24
  SPEAKER_00: Until next time, may your dice be hot and your beer be cold.