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The Beer Romantics · Sips, Suds, & Smokes

• 0:00
  > >On the next episode of Sips, Suds, and smokes.
• 0:04
  > Julianna>Well, Valentine's Day is here yet again, and we've decided to forget the roses and those chalky little hearts and those cutesy juvenile messages. Instead, we're gonna share something that really says, I love you.
• 0:23
  > >Got anybody else with you?
• 0:27
  > Julianna>You guessed it. Beer.
• 0:30
  > Julianna>Wonderful beer. For this episode, we're gonna do a bottle share. But we aren't sharing beers.
• 0:36
  > Julianna>We would pick for ourselves. Oh, no, no.
• 0:39
  > Julianna>We are true romantics at heart. And we.
• 0:42
  > Julianna>And each host has brought a beer that they would choose for their sweetheart. So for this episode, each host is gonna introduce their sweetheart beer before we taste it.
• 0:53
  > >We'll be right back after this break.
• 1:17
  > >Brought to you almost live from the dude in the basement studios.
• 1:21
  > Kendall>Why?
• 1:22
  > >Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:49
  > >Suds.
• 1:50
  > Kendall>Suds.
• 1:51
  > Dave>Suds.
• 1:52
  > >It's time for more suds.
• 1:56
  > Julianna>Oh. Welcome all of our beer fanatics and beer romantics. Welcome to another sud segment where we believe in love at first sight. Like when good old boy Sparky saw his wife Abby for the first time.
• 2:13
  > >What? Where did she file that lawsuit?
• 2:17
  > >Which jurisdiction?
• 2:18
  > >>> Identification Announcer: On the next episode of Sips, suds and : Hey, look, at federal court after the laser eye surgery. Things got different back in the day.
• 2:23
  > Dave>Hiding in the bushes.
• 2:24
  > >Wasn't. Was she an attorney before?
• 2:27
  > >>> Identification Announcer: On the next episode of Sips, suds and : Oh, no, no, that came out. Came after, tragically.
• 2:30
  > >Yeah.
• 2:31
  > >Maybe that was a cause and effect.
• 2:32
  > >>> Identification Announcer: On the next episode of Sips, suds and : I think it was. Yeah. Now, I never really thought of you.
• 2:36
  > >I am going to be a lawyer.
• 2:37
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah. Literally. She started law school the fall after the summer we got married. So that's. I think I just figured that out. Thanks, Mike.
• 2:46
  > >Damn.
• 2:47
  > Julianna>Poor Wayne. Good old boy Kendall saw his wife June for the first time.
• 2:52
  > Kendall>Yeah, it was. It was good. But honestly, which Star wars movie were.
• 2:57
  > >You seeing at the time?
• 2:58
  > Kendall>Uh, approached me first.
• 3:02
  > Julianna>Nice. I knew I, like, pursued, tagged, and bagged.
• 3:08
  > Julianna>Or when good old buddy Mike set eyes on his Dawn.
• 3:13
  > >Oh, I was threatened. Just like, you know, Kendall was.
• 3:16
  > >So, you know. Yeah. You know, she said, hey, you, over here. Actually, I. I stood dawn up on her second date.
• 3:25
  > >I did. Yes. She knew I was the one right then and there. Yes. Wow. Oh, yeah.
• 3:30
  > Julianna>Wow.
• 3:31
  > Dave>Yeah. A real winner.
• 3:34
  > >That's what the T shirt says.
• 3:36
  > Julianna>Oh, boy. Or when good old boy Dave first saw me holding an English bar. I was not holding an English barley wine. I was holding something from New Belgium.
• 3:48
  > >I was thinking of a large blunt object.
• 3:51
  > Dave>That was.
• 3:52
  > >Or every day after.
• 3:54
  > Julianna>Yeah, well, anyways, I am one of your hosts. Good Old gal Juliana. Joining me today at the table for this romantic fest is good old boy Kendall.
• 4:06
  > Kendall>It is a pleasure to be here.
• 4:07
  > Julianna>Today, good old boy Mike.
• 4:10
  > >Oh, Juliet, how I love thee. Let me sip the ways.
• 4:16
  > Julianna>Wow.
• 4:16
  > Dave>God almighty.
• 4:17
  > Julianna>Um, we're in. We're in for a wild ride.
• 4:20
  > Julianna>Buckle in, folks. Goodle boy Sparky.
• 4:23
  > Julianna>Hello.
• 4:24
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Hi.
• 4:26
  > Julianna>And what a, uh, lovely shirt you are wearing.
• 4:29
  > Kendall>Oh, thanks.
• 4:30
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : It's, uh, it's a Bill Murray shirt, actually. He's got his own line of, uh.
• 4:33
  > Julianna>Does he really? Yes.
• 4:34
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : This is a, uh, Chicago.
• 4:36
  > Julianna>Chicago Wiener dog shirt. Yeah. Nice.
• 4:38
  > Kendall>Nice.
• 4:39
  > Julianna>And good old boy Dave. Yo.
• 4:41
  > >Wet dream Tomato.
• 4:45
  > >>> Identification Announcer: On the next episode of Sips, suds and : Oh, my God.
• 4:46
  > >Was that the song, uh, that you were hearing when you first set eyes on Dave? Is that it?
• 4:51
  > Dave>Yeah, that's. That was our wedding song.
• 4:56
  > Julianna>We met at a beer fest. What are you talking about? Um, I don't think there was any music going on at the time. M.
• 5:02
  > Julianna>Except for the sound of traffic.
• 5:03
  > >I'm thinking of Oompapa man, you know, so.
• 5:05
  > Julianna>Yeah, no, this was the one festival at the Riverfront.
• 5:11
  > Julianna>They couldn't afford it. It's the one from Frugal McDougal.
• 5:15
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Oh, wow.
• 5:16
  > Julianna>Yeah.
• 5:17
  > >So they ran out of glasses and.
• 5:19
  > Julianna>Ran out of beer. And ran out of everything.
• 5:21
  > >Nothing says I love you like ran out of beer.
• 5:24
  > Dave>I knew we were in trouble when the first brewery on the inside had a couple six packs and, like, that's all they brought.
• 5:31
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, this is. This is how it's all gonna go.
• 5:33
  > Dave>Fast.
• 5:34
  > Julianna>You set the tone. Um, and I was given a solo cup because they ran out of glasses.
• 5:39
  > Kendall>Wow.
• 5:39
  > Dave>Well, it was m. Natural.
• 5:41
  > Julianna>Well, true. Fair. Okay, well, Valentine's Day is here yet again.
• 5:46
  > Julianna>And we've decided to forget the roses and those chalky little hearts and those cutesy juvenile messages. Instead, we're gonna share something that really says I love you.
• 6:02
  > >Got anybody else with you?
• 6:06
  > Julianna>You guessed it. Beer.
• 6:09
  > Julianna>Wonderful beer. For this episode, we're gonna do a bottle share.
• 6:13
  > >I'm not drinking up until your friend is good looking.
• 6:18
  > Julianna>But we aren't sharing beers we would pick for ourselves. Oh, no, no. We are true romantics at heart. And we. And each host has brought a beer that they would choose for their sweetheart. So for this episode, each host is going to introduce their sweetheart beer before we taste it and before we get to it. Good old boy Sparky, would you give us the suds ratings for today?
• 6:40
  > Julianna>And to help set the mood for this episode, please do them in the voice of a character in a really bad rom com.
• 6:50
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Well, I feel like in most movies it's either going to be Hugh Grant or Colin Firth. So that's the only two choices that you have. So we will be discussing and rating these beers with these suds ratings. Plus, uh, our belching sound signature. Quite. Not. Not very.
• 7:11
  > Julianna>Not very posh. Here are those ratings now.
• 7:14
  > Julianna>That sucks. Give me anything but a broken heart.
• 7:21
  > Julianna>Was that, was that foppish enough? Was that a belch, my love? It sounded like the laughter of angels.
• 7:30
  > Julianna>Ah, what, uh, a relief. This year I wouldn't spend Valentine's Day eating ice cream on the couch with my hand in my pants watching the Notebook before crying myself to sleep.
• 7:41
  > >That's very true.
• 7:43
  > >>> Identification Announcer: On the next episode of Sips, suds and : I can see that for a body should really not make that sound. Or maybe it should.
• 7:51
  > >Randy.
• 7:55
  > >>> Identification Announcer: On the next episode of Sips, suds and : And five. Listen to that hang time. Give me another taste of that sweet, sweet loving. Or perhaps we'll come together at the very end of the movie.
• 8:07
  > >Wow, that was pretty good.
• 8:08
  > Dave>I'm not sure if that was a rom com or Masterpiece Theater, but either.
• 8:12
  > >Way I like it.
• 8:13
  > Julianna>I think it was perfect.
• 8:14
  > >I'm just a boy here drinking a.
• 8:16
  > >>> Identification Announcer: On the next episode of Sips, suds and : Beer, holding a boombox, holding a boom box.
• 8:20
  > >Just call me McLovin.
• 8:24
  > Julianna>Okay, well, we shall get started and.
• 8:28
  > >Oh, yeah, it started already.
• 8:30
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah, we're there.
• 8:31
  > Julianna>And we shall get started, um, with good old boy. Kendall, what did you bring today for your sweetheart?
• 8:39
  > Kendall>Oh, uh, just an old. I found in the fridge. Um, you know, this is a beer I love, and it's a beer that I think goes well with a special occasion. And that is Cantillon's classic use. This was a couple of, uh, their small bottles from 2016 I've had stashed away on their side at, ah, cellar Temps.
• 8:56
  > Kendall>And um, boy, it's, I think it's just a great beer. It's, it's, it ages really nicely.
• 9:02
  > Kendall>But the thing I like about this is you can drink this with a really nice meal. So I'm thinking, you know, Valentine's Day, I want to do something fancy. I might put together a little cheese plate. You know, cheese and charcuterie to start. And nothing goes with that better, especially with blue cheeses and those nice, funky cheeses than a good Cantillon goose. Those kind of funky flavors really work together well. I mean, I love eating blue cheese with this stuff. So it's a great way to start a meal if you don't want to go with wine. I mean, I think beer pairs with cheese so much better than wine anyway. And so this is something I'm going to do to elevate the meal.
• 9:35
  > Dave>Beer does almost everything better than wine.
• 9:37
  > Kendall>Agreed.
• 9:38
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : So I'm picturing, I'm picturing you, uh, you know, scantily clad on a bare skin rug in front of the fire, uh, seducing June with a charcuterie board Cantillon.
• 9:49
  > Kendall>That's that. I would think I'd be wearing an apron, working in the kitchen.
• 9:54
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Oh, nice. Yeah.
• 9:55
  > Dave>Nothing but an apron, right?
• 9:57
  > Kendall>Yeah, that would do. But, yeah. This is just a beer I love and it is a beer I break out for special occasions. And, um, honestly, I don't have many left.
• 10:06
  > Kendall>Need, um, to restock. But that's the nice thing about this. If you can find a case of this, get it, sit on it, you know, drink it for the next 10 years.
• 10:14
  > >I think time has been very good to this. That was the first thing that, um, you know, um, caught my attention is just how good this is, even in a cellar, you know, format. And, you know, I agree with you.
• 10:28
  > >I love, I love the, even the cheese that you picked. Would you go Gorgonzola or Stilton?
• 10:33
  > Kendall>I mean, either, either. The funkier the better.
• 10:36
  > >Yeah, I agree. Um, any, any good, funky, uh, style cheese. Um, with this, just, uh, just. I'll put a sign that says go away, you know, and leave me alone to enjoy this.
• 10:47
  > Dave>Mike's not gonna share it.
• 10:48
  > Kendall>I mean, uh, Stilton's go with just about so many good beers though. Yeah, that's, that's true. That's just a fantastic cheese for beer.
• 10:56
  > >But I think a lot of people, when you look at, you know, lambic styles, I think a lot of people are thinking that very, you know, tart, you know, harsh, you know, component, and they, they, you know, move away from seeing just how well balanced and soft this can be just with a little bit of time. So, yeah, if you're picking up, um, any of those, uh, two and three year lambics, or if you want to go, you know, with a full, um, goose, um, you know, definitely drop it in the cellar for two to three years. You will be rewarded with your patience.
• 11:30
  > >>> Identification Announcer: On the next episode of Sips, suds and : I wanted to say thank you for sharing this with us. I think that means you really love us and I appreciate it.
• 11:35
  > Kendall>Beer is my love language.
• 11:36
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Thank you.
• 11:37
  > >I do need some blue cheese.
• 11:38
  > >>> Identification Announcer: On the next episode of Sips, suds and : Um, and I also love that we opened this up a little bit earlier to let it go up a little bit. And then the third thing I was going to say is it's been a minute since I've had a cantillon goose and I love goos, but the first sip that I had, every salivary gland in My mouth exploded and I almost choked because it was just like, oh, my God, this is so good. Um, thank you.
• 12:05
  > Julianna>Okay, so for those that don't know, this is just a little bit of housekeeping, um, here. So this is the cantillon classic goose. 5% ABV. Although, I mean, come on.
• 12:16
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Right, Right.
• 12:17
  > Kendall>So. Well, you can drink.
• 12:18
  > >Wow, that high.
• 12:20
  > Kendall>I mean.
• 12:21
  > >Yeah, Well, I mean, a lot of gooses are for.
• 12:24
  > Kendall>Yeah, goose is lower, but compared to so many other beers that start at 5 and only go up, that's why this makes a beautiful. You know, you can polish off a big bottle of this with your friends and not even feel it.
• 12:35
  > Julianna>Right, right. And like you said, it goes with everything. It's a classic. And it's so consistent in flavor throughout the years. Like, you just. You can't. You can't get, like. That's mastery.
• 12:49
  > Kendall>It's got that classic Cantillon taste. You know Cantillon when you taste it.
• 12:52
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, by far. And, um, I just, uh, had some emotional damage, though, because I realized that 2016 was nine years ago, and I. I don't understand how that happened.
• 13:05
  > Julianna>And also, a goose is a blend of 1, 2, and 3 year old lampics. For those that don't know, we are going to rate this A5.
• 13:16
  > Julianna>Of course. Of course.
• 13:19
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yes.
• 13:19
  > Dave>I'm just shocked that he's like, this is some old thing I found in my fridge. Like, what?
• 13:24
  > Julianna>Yeah. We'll be back with more in just a minute.
• 13:28
  > Julianna>Welcome back, everyone. So today is a special love episode, if you will.
• 13:37
  > >I. I think we should think about, uh, adding something to our ratings, whether, you know, thumbs up you're getting laid or a thumbs down, you're not, you know, after picking this beer. So I think. I think Kendall is getting laid. You know, thumbs up.
• 13:50
  > Dave>The way Sparky was talking about it. I mean.
• 13:55
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Erotic goos.
• 13:57
  > >A five is not. I mean, you know, if you're gonna stick with the plan, then stick with the plan, you know, so.
• 14:04
  > Julianna>Gosh, you're so funny.
• 14:05
  > Dave>Well, 5% beer that gets a 5 might get you laid, but, like, if it was a 16 beer, it could.
• 14:11
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Be one and you still.
• 14:13
  > >Speaking of which.
• 14:14
  > Julianna>Yeah, that's fair. Okay, well, for those of you just tuning in, um, today's episode, we asked each of our co hosts about getting laid to bring in a beer that they would give to their sweetheart. So, um, good away, Kendall. Thank you so much for bringing that. If I didn't say that enough times, good old boy. Mike, what did you bring for your sweetheart?
• 14:37
  > >Well, so the beer that I selected is from Alesmith. This is from their vintage series is the private stock Ale. The ABV on this is 11%. It is a imperial English style. Alex. The reason why I picked this particular beer was, um, my wife is not a hop fan and so.
• 15:00
  > Julianna>And yet you two married.
• 15:01
  > >Go figure. So she thinks, uh, she doesn't like any hops and. And yet I have served a beer to her that has no hops in it. She's like, I do not like this. And I'm like, okay. So the thing is, is that not all hops are evil.
• 15:15
  > >And um, so in fact, they're an essentially, you know. Yeah.
• 15:21
  > >Towards, you know, um, really most beers have, you know, some hop, you know, component in it. I think she is definitely a noble hop, you know, person. I, um, think she's probably a Fuggles, you know, if I had to pick.
• 15:36
  > Dave>Probably a hop profile, pet name for.
• 15:38
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Wow.
• 15:39
  > >Fuggles.
• 15:40
  > Julianna>Yeah.
• 15:40
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Wow. Um, I go anywhere near that.
• 15:43
  > >But, you know, she does. She likes, you know, other wheat styles, Hefeweize, and she, you know, uh, there are pilsners, um, that.
• 15:52
  > >So that was the reason why I selected this is because I think that it was stepping into the taste profile that I think that, you know, she would really enjoy. But I wanted something that was much like Kendall chose. I wanted something that was kicked up. And I really love old English ales. I love, especially this one. Um, Old stock from north coast is, you know, another one that's very close. I like those Belgian strong ales, you know, that are, you know, similar style to this.
• 16:24
  > >This is, uh, this has been sold for about nine years. Um, so it's, um. I think it's been lovingly, um, you know, stored well. And I think this is it. I think time is. Has definitely done this a favor. I really enjoy this.
• 16:41
  > Julianna>Okay. For the uneducated, good old boy. Kendall, what is what classifies an old ale?
• 16:47
  > Kendall>Well, they're just, uh, a little bit stronger British ales.
• 16:50
  > Kendall>So, you know, most of us know British ales is either the stouter stouts and porters or the bitters and the, um, things like that. This is a off to a little bit more direct, a different direction, where it's a lot more that malty flavor that the British are known for, but they even kick it up a notch. You're going to get. I'm getting a little raisin, a little toffee, just a dark sugar. Yeah. And so you get a completely different flavor profile. Plus they crank, you know, the alcohol way up because these. The reason it was an Old ale is because it was aged and that's one of the reasons you would survive shipping. Yep. It would have that big alcohol content. So these are going to be big beers with big flavors. You know, there's really no hops at all except the little bit they need. There's no bitterness on these. These are like malt bombs and still.
• 17:32
  > Dave>Distinct from a, uh, barley wine, like, which is equally big, but a little more.
• 17:36
  > Kendall>Maybe a little more bitterness on the side. Yeah, these are a lot softer. And the thing I like about this is, is it's you. Even though it is very malty, it doesn't come across as overly sweet. I mean, the finish on this is kind of amazing for as much malt is in.
• 17:51
  > Kendall>Almost has that dry sensation on your palate like a good Belgian beer has.
• 17:56
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, that was the thing I was going to say is it's surprisingly dry at the end, considering, you know what it is at the beginning.
• 18:04
  > Julianna>Oh, sure, sure. And something that will age. I mean, this is nine years.
• 18:09
  > >Yeah.
• 18:10
  > Julianna>And I mean, I. Yeah.
• 18:13
  > Julianna>Like, do you think it's hit its peak or do you think it could even stand to be a little bit longer?
• 18:19
  > >No, I think this is. I think this is right in the, in the, uh, in the sweet spot for this. Um, I think if I'd probably solid this for another three years, I think we'd have been catching it on the. On the down.
• 18:33
  > Kendall>I think somewhere between get too sweet between six and nine is good with these beers. It just depends. And we've seen that in other big multi beers that we've aged. Uh, that's six year to nine year mark can be ideal.
• 18:44
  > Julianna>Sure. Okay. What would you pair with this?
• 18:47
  > >M. Wow. Um, well, I'd have to pick something that, you know, she likes, which is tacos.
• 18:53
  > >>> Identification Announcer: On the next episode of Sips, suds and : So she's, you know, old ale and taco Tuesday night.
• 18:58
  > Julianna>Wow.
• 18:59
  > Kendall>Hey, I can see it.
• 19:00
  > Julianna>That's a wild night.
• 19:02
  > >Those, uh, Birria tacos. Man, I can definitely see really good beef Wellington going with this.
• 19:10
  > Kendall>Absolutely.
• 19:10
  > >You know, I can, um, I can see, um, trying to think of some other things that, uh, would pair well with this.
• 19:19
  > >I love the cheese choice, but I would probably go with more of a Kim Ember, um, like a soft, creamy style cheese. Um, yeah, I can see all that kind of working. I don't know, Sparky, you're a good beer pairing choice.
• 19:37
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah, no, I mean, I think you hit on the head when you said a Wellington. I think. Yeah. Uh, something like a good brisket. Ah, perhaps. Uh, I think this would go really well. With that, um, yeah, just something to kind of the fat, to kind of cut through some of that.
• 19:53
  > Kendall>Yeah, the beat. I think you're. You're onto something here. Beef is going to go really well with this. Uh, I think no matter how you cook it, just those flavors you get of that, you know, the mallard effect as the beef cooks, really pairs well with the mallard effect that happened to the grains in this thing.
• 20:06
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : And I think it, you know, I think you could call it just something new, like maybe steak and ale or something like that. Yeah, yeah.
• 20:14
  > Julianna>I mean, I was thinking of shepherd's pie, you know, like, you know, something like that. Ah.
• 20:19
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Oh, yeah.
• 20:20
  > >I think the one thing that's. That I find interesting is that, um, you know, normally, uh, you know, Belgian strong ales like a chimney. Grand Reserve is really where you're looking for a lot of those fig and raisin components kind of jump in. And this is not necessarily, um, the same style, and yet I still find a lot of the same, you know, experiences. But this is, uh, this is not as intense, I think, as you would find in that.
• 20:49
  > Kendall>I think that's fair. But, boy, try to compare these. These styles blind together. Those dark Belgian ales, these dark English shells, they really overlap. It's, um, not as easy.
• 20:58
  > Dave>A lot of the differences come down to the yeast strains.
• 21:00
  > Kendall>I guess even then, it can be tricky.
• 21:03
  > Julianna>Yeah, yeah. Fair, fair.
• 21:05
  > Dave>Get that big and that boozy. I'm just thinking about Mike, you know, big and boozy. Yeah. Serving up some of this with some steak to dawn. He's all like, shake my hips just.
• 21:15
  > >A little bit more.
• 21:19
  > Julianna>Um, good old boy. Dave, any last quick thoughts about this?
• 21:23
  > Dave>That's all I really wanted to say.
• 21:24
  > Julianna>Okay.
• 21:25
  > Kendall>You've been saving that clip for.
• 21:27
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, I know.
• 21:27
  > Kendall>That's.
• 21:27
  > Julianna>That's.
• 21:28
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : That has been aged as. Almost as well as the beer, I'd say.
• 21:31
  > Dave>Time.
• 21:31
  > >I don't remember seeing that.
• 21:33
  > Julianna>Okay, I think this is another, um, successful, uh, beer. And we shall rate this A5.
• 21:41
  > Kendall>Nice choice, Mike.
• 21:47
  > Kendall>One of the things we didn't talk about is Mike brought this.
• 21:50
  > Kendall>Just barely chilled. Uh, everything else was a little cold. This beer works really well at almost room temperature.
• 21:57
  > Julianna>Thank you. Thank you.
• 21:58
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Really good point.
• 21:59
  > >Yeah, I literally pulled this out of the, uh, cellar, uh, about, I don't know, three or four hours ago, and decided not to chill it anymore.
• 22:06
  > Kendall>Perfect choice for a beer like this.
• 22:08
  > >I really thought that would, you know, help this thing sing.
• 22:11
  > >Um, I don't know that it's at, you know, full room temperature, you know, right. Now, but yeah, it's probably like 60.
• 22:17
  > Kendall>If you pull it out at 40 degrees and open it, this would not.
• 22:20
  > Kendall>Probably not be as good.
• 22:21
  > Dave>Take a while to open.
• 22:21
  > Kendall>You wouldn't get the flavor.
• 22:23
  > Dave>Have to wait for it to warm up anyways.
• 22:24
  > >Really get for sure.
• 22:26
  > Julianna>Okay, cool.
• 22:27
  > >Yes.
• 22:28
  > Julianna>Okay.
• 22:28
  > >But would I get laid with this?
• 22:33
  > Kendall>I'm not gonna go there.
• 22:36
  > >Fear the wrath of dawn? Is that it?
• 22:39
  > Julianna>Uh, well, anyways. Okay.
• 22:49
  > Julianna>Okay. Moving on.
• 22:52
  > Julianna>Good old boy. Sparky, you put a nice little twist on your sweetheart beer now, didn't you?
• 22:58
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I did. I decided to bring, uh, two varieties of the same beer, uh, one in a bottle and one in the can.
• 23:05
  > Julianna>Because at Sip Suds and Smokes, we are always thinking.
• 23:09
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : It's true. It's true. We. We take it one step further than we have to.
• 23:12
  > >Get that memo. We're always thinking. Did you hear that?
• 23:15
  > Dave>I do not believe that's our catchphrase.
• 23:17
  > Kendall>Um, she didn't say what we're thinking about.
• 23:19
  > Julianna>I didn't. I left that open to interpretation.
• 23:22
  > >I'd never use that as a tagline in the management minimos.
• 23:26
  > Julianna>Okay, so what did you bring today?
• 23:28
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : So I brought today, uh, from Nuclearus, uh, in Wisconsin, strawberry, uh, rhubarb, which is a seasonal beer that they do almost every year. There's been some years where they haven't been able to get enough, uh, rhubarb to do it. But, uh, this is my wife's favorite beer. Um, I have, uh. She's originally from Madison, Wisconsin.
• 23:53
  > Julianna>And, uh, there's, um.
• 23:56
  > Julianna>I have two sources to get this beer from. There's this gentleman by the name of Chris Ramada who will send it to me. And, uh, one of my good friends, uh, Trent Rosenblum, usually brings me back some in the summer. And there's a legend that 60, uh, percent of the time, this beer works every time in my household. So, um, yeah, so it's really my wife's favorite thing of all time. And, um, I'll usually light a couple of candles, set the music, and then than strawberry rhubarb. But, yeah, it's. It's a great beer.
• 24:27
  > Julianna>Now, which one is the can? I.
• 24:30
  > Julianna>Because I know you guys can't see this on in radio land, but they are distinctively differently colored.
• 24:37
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : They are.
• 24:38
  > >Yeah.
• 24:38
  > >>> Identification Announcer: On the next episode of Sips, suds and : This.
• 24:38
  > Julianna>Which is crazy, right?
• 24:40
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. The stuff from the bottle is much darker than the stuff from the can. So, um.
• 24:45
  > Julianna>However, the stuff from the bottle is older than the stuff from the can.
• 24:49
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : That's right. Yeah. The bottle is about six years old, and the can is about Three years old. So.
• 24:54
  > Julianna>Okay.
• 24:54
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 24:55
  > Julianna>Now this is oddly enough like a 4% ABV beer, which really always blows me away when I see that because it's got great, it always has great flavor. And then, um, it is, yeah, strawberries and rhubarb.
• 25:11
  > >So I really love the storyline behind how this, uh, beer got started. And uh, so if you've heard us talk about this beer before, I thought I'd just kind of refresh everybody. This beer actually got created out of a m. Huge mistake. So, um, there was a huge hailstorm that came into this area of Wisconsin and it damaged, uh, a lot of crops, including this strawberry farm that was in Wisconsin. And so, uh, they could not take, uh, them to market because the fruit had been damaged. And so, uh, they were shopping to find, actually to sell it off as uh, animal feed.
• 25:52
  > >And the brewer actually got wind that, you know, there was, you know, this whole huge, you know, crop, uh, of strawberries that was going to be available for literally pennies on the dollar. And so they said, well, we've never done anything with strawberry, but at that price we'll figure it out. Bring the fruit to us and we will make a beer out of it. And so that is how this beer actually got created.
• 26:17
  > Dave>Nice.
• 26:17
  > >Um, was out of just a huge, you know, um, um, you know, storm that uh, came around.
• 26:25
  > Dave>Good job, Mother Nature.
• 26:26
  > >And now I don't know if they had made a few pilot, you know, versions of this recipe and the introduction of rhubarb to actually balance out, you know, some of the sugars in the fruit or not. Um, but you know, even the early versions of, of this that we had when it was first released were just absolutely stunning. And uh, everybody, uh, you know, it was one of those things that you tasted and went, wow, I've never had anything like this before and I like it a lot.
• 26:56
  > Julianna>Mhm.
• 26:56
  > >Yeah.
• 26:57
  > Julianna>Wow. I mean, and I think it's a testament to the brewing capabilities to make a beer like this consistently, you know, every year. Because your, your crops are going to vary so much.
• 27:09
  > Julianna>I mean, root, especially with fruit. Yeah. I mean, the rhubarb and strawberries are little fickle wenches, you know, and you can get a really, a super sweet crop one year and not so much another.
• 27:22
  > >And you never know the bricks you're going to be working with.
• 27:24
  > Julianna>Yeah. And to be able to, you know, sugar kind of pivot and change your recipe a bit to make up for that is really incredible.
• 27:34
  > Kendall>Yeah.
• 27:34
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : And there's, I've always had so many questions about this beer too.
• 27:37
  > Kendall>Is it pasteurized? Is it, you know, is it really technically, you know, I mean, I've heard this listed as alambic or you know, technically a sour or something like that, but it's not really at all. Um, you know, where would you categorize this?
• 27:51
  > Julianna>Um, though I guess maybe some years it might taste like that if the fruit is not as sweet as like a previous iteration.
• 27:59
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I will say that just tasting between the two of these, it definitely the, the six year old bottle has fallen off. It feels like major. There's still much more brightness from the can.
• 28:09
  > Julianna>Uh, would you say that the. The bottle's more jammy, you know, like.
• 28:17
  > >I know which one I like between the two. I like the can.
• 28:21
  > Kendall>Yeah. But it's more.
• 28:23
  > Julianna>Is that because the can's brighter? Like.
• 28:24
  > Kendall>Yeah, it's brighter. But I think you're right. Maybe the bottle is a little more jammy. But yeah, I don't think this is a can versus bottle difference because there is such an age difference. I think mostly an age difference.
• 28:34
  > >Totally.
• 28:34
  > Kendall>But it's still taste really good for six year old, you know, strawberry rhubarb. But you can tell that this one is really nice at three years old.
• 28:42
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, I think, I think it's doing just fine at three, for sure.
• 28:46
  > Julianna>Um, do you think that canning this versus since they don't bottle it anymore.
• 28:50
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 28:51
  > Julianna>Do you think that canning this preserves it better?
• 28:53
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I think there's no question about that. I mean, it's.
• 28:56
  > Kendall>Yeah. And. But I'd be curious if they are, you know, doing some filtering or pasteurizing.
• 29:00
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : I wonder.
• 29:01
  > Kendall>It's. If you put fruit in a can, we know bad things can happen.
• 29:04
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. And so that has to be in there might be.
• 29:08
  > Kendall>They might have created an additional step before they put it in the can just for launch of those beers.
• 29:12
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Because, you know, they used to, they used to put it in those big bombers with the most ineffectual wax the world has ever seen. It's like somebody rubbed it in toothpaste.
• 29:22
  > Kendall>It's just always been a great beer no matter what format it came in.
• 29:25
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, for sure.
• 29:26
  > >Uh, I definitely love. I'm gonna, I'm gonna rephrase it. I like the younger version of this. I, you know.
• 29:33
  > Kendall>Sure.
• 29:33
  > >And I think for those of you that are. When you hear that it's a strawberry rhubarb, I mean a lot of people when they hear rhubarb, they're thinking of rhubarb pie or any other. And they're thinking of that very heavy, you know, bittering Component that's in rhubarb. This is not in this beer.
• 29:51
  > >So it is there, but it is there for a matter of balance against all the sugars, you know, against the strawberry. And, you know, strawberry rhubarb is a very common, you know, combination of fruit, especially in, you know, the Midwest. North. Northern. Midwest.
• 30:05
  > Julianna>Uh, yeah. I mean, the U.S. yeah. In a perfect universe, I would have strawberry rhubarb jam and strawberry rhubarb pie all the time. Like, I would say that this is a favorite.
• 30:14
  > >I heard.
• 30:15
  > >>> Identification Announcer: On the next episode of Sips, suds and : And I don't know if this is true, too. For, like, one year, they had a tough time sourcing rhubarb, and they were, like, having people bring them rhubarb and trading them beer for it. I heard that story one time. I don't know if it's true or not.
• 30:26
  > Kendall>Never heard it.
• 30:29
  > Julianna>But they would be the guys to do that. Yeah. Uh, do you know what I mean?
• 30:32
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Bring us a bushel of rhubarb, you get a case of spotted cow.
• 30:36
  > Julianna>Yeah. Or two.
• 30:37
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : There we go.
• 30:38
  > Julianna>Yeah. Okay, cool.
• 30:39
  > Kendall>That's the official secondary, uh, currency in Wisconsin.
• 30:43
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Well, I love cheese grains. Right.
• 30:48
  > >I've enjoyed our conversations about pairing. And, you know, the first thing that strikes me is I would actually have this with collard bread.
• 30:56
  > >>> Identification Announcer: On the next episode of Sips, suds and : Well, um, I like to pair this with nudity.
• 30:59
  > >Um, that is really.
• 31:01
  > Julianna>What flavor of nudity? It's true.
• 31:04
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Maybe chocolate.
• 31:05
  > >I like this juice gone wild. Okay.
• 31:10
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah, it's true. Plenty of juice.
• 31:13
  > Julianna>But you could see this with a torte or something.
• 31:17
  > Kendall>Absolutely.
• 31:17
  > Julianna>You know. Yeah.
• 31:20
  > >Yeah. It would have to be something that, you know, would still be very heavy on the palate, um, because you have all of this fruit and sugar, you know, even cheese.
• 31:29
  > Kendall>Cheesecake. Yeah.
• 31:30
  > >That's a great choice. Yeah.
• 31:33
  > Kendall>But I like a chocolate torte as well.
• 31:35
  > Julianna>Yeah, really dark, you know, like that chocolate cake we got you for your birthday that one year.
• 31:41
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 31:41
  > Julianna>Thank you. Like that? No, but, like, something dense and, uh, perfect dark. Like that.
• 31:46
  > Julianna>Yeah, that would be cool. Okay, so, Dave, any last thoughts before we.
• 31:50
  > Dave>I have no thoughts.
• 31:52
  > Julianna>Okay, so do we rate it together?
• 31:56
  > >Oh, yeah.
• 31:57
  > Julianna>Okay. Together it's a five. And then when we go can over bottle.
• 32:01
  > >Yeah, I'm gonna go can over bottle.
• 32:04
  > >>> Identification Announcer: On the next episode of Sips, suds and : I like it in the can.
• 32:05
  > >It's about time versus.
• 32:07
  > Julianna>Of course you do.
• 32:08
  > >Yeah, I think.
• 32:11
  > Kendall>Yep.
• 32:12
  > >I think, uh, three years is. I actually. I like, you know, just a little bit of time off this. A little bit just to. Just to soften it, you know, just a bit.
• 32:21
  > Julianna>Okay.
• 32:21
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 32:21
  > Julianna>Um, well, we will be back with more in just a minute. Welcome back, everyone. Today's episode is all about Cupid in a way. Cupid and beer. I wonder what beer Cupid would drink before he starts, you know, throwing his arrows.
• 32:40
  > Kendall>Paps, blue ribbon, pbr.
• 32:42
  > Julianna>Yeah. Yeah, he probably needs something easy.
• 32:44
  > Kendall>Oh, yeah, he's a working man.
• 32:46
  > Julianna>Yeah, you're. You know, you're right.
• 32:47
  > >I got a story. Throwing some arrows around for sure.
• 32:51
  > >>> Identification Announcer: On the next episode of Sips, suds and : Really?
• 32:52
  > Julianna>Please. Good old boy Mike. Do tell.
• 32:54
  > >I really love the fact that there are, you know, people that are trying to find interesting, you know, elements of, uh, capturing attention around Valentine's Day. You know, this is not one that probably would have, you know, been on my radar. So, uh, it is a story from the Memphis zoo. Um, and actually celebrating Valentine's Day. So, uh, in Tennessee, we have Hot, cold, Hot, cold, hot, cold.
• 33:24
  > >And we're right in the middle of that, you know, right now.
• 33:27
  > >Uh, during our primary recording of this, the zoo has announced a dating or dumping promotion.
• 33:33
  > >All right, what do you think that involves?
• 33:35
  > Dave>Well, if it's a zoo.
• 33:38
  > >Not even close.
• 33:39
  > Julianna>I'm thinking the color brown is involved.
• 33:41
  > >Oh, yeah, that is definitely a very good, uh, choice here. Which allows followers to exchange a donation of $10 for a video to pass along as a Valentine's Day gift. Have you figured it out yet?
• 33:53
  > >No. Yep. So it's an adorable video of a red panda munching on a grape or a stinking video of, uh, elephant pooping, hitting the pile.
• 34:04
  > >>> Identification Announcer: On the next episode of Sips, suds and : Does that mean you got dumped?
• 34:06
  > Julianna>What?
• 34:08
  > >That's right. The option.
• 34:10
  > Julianna>But, uh, you have the option.
• 34:11
  > Dave>Well, if it's your current.
• 34:13
  > >If you got an ex that deserves a stinking surprise this valen days, let the elephant do the talking. And maybe you found the one that will send them something adorable. Our red pandas. Uh, have you covered. So, um, the, um. Uh, yeah.
• 34:30
  > >So this is interesting way to send a message to your ex for sure.
• 34:34
  > Dave>So if it's your current love, they get a red panda eating a grape.
• 34:37
  > >Oh, they expanded the audience to this. Could it be annoying neighbor, an overbearing mother in law, Your ex, A coworker who gives you the nightmares?
• 34:45
  > >The list is rather long and distinguished. Most of your friends, right, Dave?
• 34:49
  > Dave>Yeah, Mike. Uh, expect an email, uh, sometime around, you know, end of next week.
• 34:55
  > Julianna>So why have this for Valentine's Day alone then?
• 34:58
  > >I agree. You know what it's like sending people that keeps on giving.
• 35:02
  > Dave>Is that it?
• 35:03
  > Kendall>Yeah.
• 35:03
  > >Um, it even comes with the digital card. At the end of the campaign, we'll announce the most popular names. The daters and dumpers. So.
• 35:12
  > >So, yeah.
• 35:15
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah. There's always that problem, though. It turns out your ex is actually really into elephant crap.
• 35:20
  > >Yep.
• 35:20
  > >>> Identification Announcer: On the next episode of Sips, suds and : So that's.
• 35:21
  > >So the name of this campaign. Name a turd after a turd. So.
• 35:27
  > Julianna>How romantic.
• 35:28
  > Kendall>Wow.
• 35:29
  > Dave>How I feel kind of bad for the elephants. Like, what are they getting out of this?
• 35:32
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : You know, Peanuts. They're just like, hey, they work for peanuts.
• 35:35
  > Dave>I'm just doing what I do.
• 35:36
  > >So my favorite question about this was, what did Dave type into a search engine to find this. To find this story?
• 35:43
  > Dave>Possible gifts for Mike?
• 35:44
  > Julianna>Um, yeah.
• 35:46
  > Kendall>Wow.
• 35:47
  > Julianna>I. You know, I did that once, and there was a lot. Yeah.
• 35:51
  > >Um, was it born from, uh, Yugoslavia?
• 35:54
  > Dave>It was more like East German, 1980s kind of.
• 35:59
  > Kendall>I'm just stunned that that Memphis zoo would do this.
• 36:02
  > Kendall>I mean, I don't know the Memphis Zoo. So, uh, it just seems like. Well, who is. Who was in that meeting going.
• 36:07
  > >That's what I. That's.
• 36:08
  > >>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 36:08
  > Kendall>It's like, this seems like a.
• 36:10
  > >The room when this idea came, you.
• 36:11
  > Dave>And I have a very different opinion about Memphis Sparky.
• 36:15
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Was true.
• 36:17
  > >Oh.
• 36:17
  > >>> Identification Announcer: On the next episode of Sips, suds and : I mean, I'm just thinking in the nonprofit world, like, you know what? It worked because we're talking about it.
• 36:22
  > >On our radio, actually.
• 36:24
  > Kendall>That's a great idea.
• 36:25
  > Dave>I mean, no such thing as bad publicity.
• 36:27
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, that's what my boss keeps telling me.
• 36:29
  > Julianna>That's. Okay.
• 36:31
  > >Well, while we're, uh, talking about talking, why don't we talk about talking machine?
• 36:35
  > Julianna>Yeah. No, no, no.
• 36:37
  > >Lovebird.
• 36:38
  > Dave>Okay, Sorry.
• 36:39
  > Julianna>So next up is good old boy Dave.
• 36:44
  > Dave>My lovely sweetheart, has always enjoyed a beer from a local brewery called Jackalope. That, uh, this is probably the only beer we buy from them on. On the reg, but Lovebird, um, is a 4.4% fruited wheat beer with strawberries and raspberries.
• 37:07
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : What's wrong, Mike?
• 37:08
  > Kendall>M. Mike's having a hard day over here.
• 37:10
  > Julianna>How you doing?
• 37:10
  > >You're doing okay?
• 37:12
  > Dave>He's missing that goose, right? Right about.
• 37:14
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : How's it going over there?
• 37:17
  > Kendall>There's more candy on Mike. Yeah.
• 37:23
  > Dave>Better than.
• 37:25
  > Julianna>Okay, look, it's hard to find a beard that. I like that on the regular.
• 37:31
  > Julianna>I mean, maybe. I don't know, maybe Guinness or maybe something from Pennsylvania. But I do.
• 37:38
  > Julianna>I'm not really like a hefa girl per se, but I just do like this. I like the story of this.
• 37:44
  > Julianna>I like supporting a local brewery. I mean, I'm sorry. And it used to be that this was only put out once every year.
• 37:52
  > >Yes. Now, not to infect the rest of.
• 37:55
  > Julianna>The calendar right now, we are, uh, now. It is affecting.
• 37:59
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I mean, I feel like. I feel like a lot of times in Valentine's, you only put out once a year. I feel like that's.
• 38:07
  > >Everybody has to have a gold spark.
• 38:09
  > >>> Identification Announcer: On the next episode of Sips, suds and : It's true.
• 38:11
  > Dave>I'm sorry, but that makes it more special.
• 38:18
  > Dave>You've killed us all.
• 38:19
  > Julianna>You've killed us all. So this strawberry raspberry wheat is 4.4% ABV. And may I just say how interesting that is that three out of four of you so far have picked beers that were in the 4 to 5 range, which I find interesting, because if you're trying to woo and potentially super woo, well, I don't think, you know, you almost feel like you would want to have something a little higher abv.
• 38:50
  > Julianna>But for us here at Sip, Suds, and Smokes, it's not about the abv. A lot of guys, except for Mike.
• 38:56
  > Dave>A lot of guys would go with a 40 of malt liquor to.
• 38:59
  > >I tried some of this Black Tuesday. I'm gonna go with the. I'm gonna go with a Gummy and Lovebird.
• 39:05
  > >Actually, I'm just gonna skip the Lovebird and just go for the Gummy, So. Yeah.
• 39:09
  > Julianna>Okay, look.
• 39:10
  > Dave>Well, I think it's a nice, easy drinking little beer, you know? I mean, you could have it with some tacos, Dawn.
• 39:22
  > Dave>You know, skip the.
• 39:23
  > >Skip the.
• 39:24
  > Julianna>Okay, look, there's nothing extravagant about this beer, okay?
• 39:29
  > Julianna>Nothing. No. No bells and whistles.
• 39:31
  > Julianna>No crazy. Um.
• 39:34
  > Dave>So we don't have to defend it.
• 39:35
  > Julianna>Okay.
• 39:36
  > Dave>Okay. So, Kendall, what do you think about Lovebird?
• 39:39
  > Kendall>I mean, I've had batches of Lovebird that I like.
• 39:42
  > Kendall>I'm. This one's not working for me. I'm getting a weird, almost bitter aftertaste. Yeah.
• 39:47
  > Kendall>Uh, you know, in my. In my mouth, in the finish. And it's like. I don't know if that's coming. What the. Whatever flavorings they use, but it's.
• 39:54
  > >It's.
• 39:54
  > Kendall>This doesn't taste like regular Lovebird to me.
• 39:57
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : It. It tastes like the lacroix version of Lovebird to me.
• 40:00
  > Kendall>Like, it's like I'm looking a little less of everything. Yeah. Like, I'm. I'm drinking a Hefeweizen and then some over there. There's like, a fruit that I'm looking at.
• 40:08
  > Kendall>Yeah. Uh, and the fruit's not coming through. Is.
• 40:10
  > Announcer>Yes.
• 40:11
  > Announcer>>> Identification Announcer: On the next episode of Sips, suds and : And juicy.
• 40:12
  > Kendall>Uh, it's very faint. Yeah.
• 40:15
  > Kendall>And maybe even like, just a flavoring instead of just fruit. I'm not getting a lot.
• 40:19
  > Dave>And this is, uh. Is this post buyout?
• 40:23
  > Julianna>Yeah, I guess it Might be. I guess it might be.
• 40:27
  > Kendall>Yeah. I've had an ownership and management change, but just this just doesn't seem the same.
• 40:31
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : And a Timmy change.
• 40:32
  > Kendall>I don't know if I would buy any more of this. It's just.
• 40:35
  > Kendall>I'd give it a try. Maybe if they do something with it.
• 40:38
  > Dave>And I wonder, are they making bigger batches?
• 40:41
  > Kendall>Yeah, I mean, uh, when it was seasonal and once a year, it might have had a little extra tweaking to scale it up to full time production. They might have to change some things.
• 40:48
  > Dave>Ah.
• 40:49
  > Julianna>Uh, maybe that's. Yeah.
• 40:51
  > Kendall>Uh, it's a cute cannot.
• 40:52
  > >Like this beer.
• 40:55
  > Julianna>We didn't expect you to like this beer.
• 40:58
  > >I know, but I'm sitting here listening to the conversation and my emissary stepping in and, you know, being rather loquacious with just how much they don't like it as well. So, you know, I didn't like it.
• 41:09
  > Dave>When it was at least, man.
• 41:11
  > >I didn't like it three years ago. I don't like it today.
• 41:13
  > Dave>Sometimes love is messy.
• 41:15
  > >All right?
• 41:15
  > Dave>We don't all like the same things. It's all good.
• 41:18
  > >Um, but I am with Kendall. I. With all the batches I've had, there is something that is a bit off with this. There's some bitterness that's creeping in on this that I don't know where that came from.
• 41:28
  > Kendall>I don't remember that.
• 41:29
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : I think the first time I ever had this was at a beer festival, too.
• 41:32
  > Kendall>And like, I, I just remember the fruit being so much more forward. Or I could have been wasted. It could be.
• 41:38
  > Kendall>Or it might be both. Could be those things.
• 41:39
  > Julianna>Sure.
• 41:40
  > Kendall>Sean.
• 41:40
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Um.
• 41:41
  > Julianna>Yeah. The first time that I had this was at, ah, a beer fest, too. And I, I, I appreciated the fact that I wasn't getting a lot of the hefe to it and that I was getting so much fruit, and I was like, you know what? If I'm gonna have a hefa, this is the one I would have because it's not the banana clove thing. You know what I mean?
• 42:00
  > Dave>So I think at the end of the day, right, we can all safely say that the only thing Julie, good old gal Juliana has a good taste in is men.
• 42:10
  > Kendall>All right, so, uh, and that's questionable.
• 42:13
  > >Wow.
• 42:14
  > Dave>You know what?
• 42:15
  > >Kindle banned once again.
• 42:19
  > Dave>Okay, well, anyways, I'm sorry, baby.
• 42:23
  > Julianna>The lovebird falls short. And, um, we are going to rate this one A2.
• 42:30
  > Dave>Take these broken wings, Davis.
• 42:36
  > Julianna>Which I actually do like that band, but your.
• 42:38
  > >Netflix subscription up to date.
• 42:41
  > Julianna>Okay, so everyone, am I gonna be Watching the Notebook. Okay, so cleanse your palette. Get the lovebird out of your.
• 42:51
  > >Oh, it's.
• 42:52
  > Dave>It's a love bird out of your mouth.
• 42:54
  > Kendall>There's some. There's some cantilm left. That'll do the job.
• 42:56
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Okay, fine. M. Well played.
• 42:58
  > >Yep. The Private Stock Ale will just rip the enamel off anything.
• 43:02
  > Julianna>Okay.
• 43:02
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Oh, this is fun.
• 43:03
  > Julianna>Fight. Okay, so now let's talk about what? My beer that I got for good old boy Dave.
• 43:12
  > Julianna>Um, this is called Hawking Machine.
• 43:17
  > >This is Dave all the way from.
• 43:18
  > Julianna>Barique, is it not? See? So at least somebody knows their spouse. I'm. I'm being funny. Okay, so this is an English style IPA. It's 6% ABV. This was recently released by Barique, so it was very serendipitous that it came out, um, when it did. So according to Barique, they can go on and on about the history of ipa, India Pale Ale and its voyage across the globe, but there is also a lot of mythology surrounding the past of this style. I mean, and there is. Okay, fine.
• 43:51
  > Dave>We did a show on, um, it.
• 43:53
  > Julianna>We did. So this is. To me, this is truly an English style. It is IPA all day, all the way. So you're using Maris Otter from the uk, Some crystal malt, a little corn sugar, and first Golden Endeavor hops, which are from the uk.
• 44:15
  > Dave>I had this at the Tap Room on Cask.
• 44:18
  > >It was. Oh, man. That was exactly where I was headed. Which is. Was this on the beer engine? Because I would have loved to have had this.
• 44:25
  > Kendall>Beautiful. On the beer engine.
• 44:26
  > Dave>It's on there right now.
• 44:28
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : And you know what? God bless Barique. Before making something like this, like, it's. It's really.
• 44:33
  > Dave>They do just such a great job.
• 44:35
  > >Love, Joel and Company. Huge fans.
• 44:37
  > Kendall>Yeah. And I honestly think there's a lot of people that have no idea what an English IPA is supposed to taste like.
• 44:42
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : We are a long way from that.
• 44:43
  > Kendall>The ones we get from Britain are usually old and not great.
• 44:46
  > Julianna>Yeah.
• 44:46
  > Dave>Uh, yeah.
• 44:47
  > Kendall>Everything that seek this out, it is a classic British ipa.
• 44:53
  > Kendall>And you really understand, when you drink this, you understand how this style kind of influenced American beer and kind of took over the world.
• 45:01
  > Dave>A lot of times, the closest you can get here is like, unless somebody does something like this, it'd be like an old school east coast ipa, because that's about.
• 45:10
  > Kendall>Those were similar.
• 45:11
  > Dave>Yeah.
• 45:13
  > >Well, I love how thoughtful this is because, you know, I know how much Dave really enjoys, you know, really good, you know, English style ales. And, you know, even though the one that I brought is not really stepping into this same taste profile.
• 45:29
  > >Uh, so this is a lot more bitter.
• 45:32
  > >Um, so it's, uh, actually a lower abv, I'm betting as well. This is probably four or five.
• 45:37
  > Julianna>This is six.
• 45:38
  > >All right. So, yeah. Wow.
• 45:40
  > Dave>It's right in the wheelhouse.
• 45:41
  > >But, you know, uh, to Kendall's point, is that, you know, I think we're really seeing how far off the taste profile as this beer was originally defined. You know, as it's been for better. It's been Americanized, um, with a completely different hop profile. Um, you know, then they even had to work with at all, you know, when this style of, uh, beer was even established.
• 46:06
  > >So, you know, do I think the cascade hops, you know, really kind of come close of heading down? Yes, they do. But I think they're overtly piney and sticky and don't really capture, I think, how more subtle this really is at the end of the day. So I really love the balance of this beer. I think it is true to style. I mean, bravo. You know, for Joel and company. Really great beer. Great choice, Juliana.
• 46:32
  > Dave>Great choice, Juliana.
• 46:33
  > Julianna>Oh, you are so welcome. I wish that Karnowski was here to take, because he would be the guy.
• 46:39
  > Julianna>And for those of you that don't know Mr. Karnowski, it's Zebulon, um, ales in Weaverville. But, like, he would appreciate this beer.
• 46:47
  > >Yeah.
• 46:47
  > Julianna>You know what I mean?
• 46:48
  > >I agree.
• 46:49
  > Julianna>Um, anyways, but, um, yeah. Glad you liked it. And this, to me, epitomizes that guy.
• 46:57
  > Dave>Oh, this guy.
• 46:58
  > Julianna>Good old boy Dave.
• 46:59
  > >That's right.
• 46:59
  > Julianna>Yes. Okay, uh, we are going to rate this. Wow. The talking machine from Barika 5.
• 47:08
  > >I just.
• 47:08
  > Dave>I love. Here's what I. Since, you know, I love. I love that my beer that I bought for you is the only one that Mike crapped on. And it deserved it started. It was about to, uh.
• 47:21
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I was the one that said Lacroix.
• 47:24
  > >Yeah. The question is, is, would Dave get laid?
• 47:26
  > Dave>Sparky, you could say anything.
• 47:27
  > >That is the best question.
• 47:29
  > >>> Identification Announcer: On the next episode of Sips, suds and : Uh, okay, so I'm an adorable little imp.
• 47:33
  > >Think you'd be watching the noble.
• 47:34
  > Dave>Well, Juliana get laid with this last beer. So, I mean.
• 47:40
  > Julianna>I mean, you know, and there's that. Okay, so we knew we might have a couple minutes left, and unbeknownst to us and Sparky, we brought out serendipity from the seller. Um, and this is another one from Nuclearus 2017, so. 2017. Um, this.
• 48:02
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : That's interesting.
• 48:03
  > Julianna>Yeah. So this is apples, cherries, cranberries from Wisconsin that has been aged in oak um, with wild fermentation.
• 48:14
  > >So the thing that I call this beer from New Glarus is my backyard, because these are the crops that are right around the brewery itself.
• 48:22
  > >And I love the fact that they have locally sourced a lot of things around them. In fact, there are tour buses that go, you know, in and around this region of Wisconsin, um, and, um, to go and visit, basically, you know, this taste profile. So I love the fact that it's all.
• 48:41
  > >>> Identification Announcer: On the next episode of Sips, suds and : It's drinking.
• 48:41
  > Kendall>Great.
• 48:42
  > Julianna>Yeah, it is. And again, like, this might be a little bit more on the sour side, but what a great beer. And we are going to rate this a five.
• 48:55
  > Julianna>Well, that's gonna do it for today. Thanks so much to everyone for listening and enjoying our little lovely Valentine's themed episode. Good old boy Kendall, thanks so much for being here.
• 49:07
  > Kendall>It was a pleasure. These were some excellent beers.
• 49:09
  > Julianna>Please tell us about your blog.
• 49:11
  > Kendall>My beautiful wife and I blog about the good news of good beer@beermakes3.comm it's news now.
• 49:18
  > Julianna>Good old boy Mike. Thanks for being here.
• 49:20
  > >Hey, uh, come back. Enjoy another exciting episode of Sip, Suds and Smokes. I'll ask you to keep on sipping.
• 49:26
  > Julianna>Good old boy Sparky. Thanks for being with us today.
• 49:28
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : It's great to be here. And if you can just sign this form that shows that I worked off some more of my community service hours, I'd appreciate it.
• 49:34
  > Julianna>You've been doing that for years.
• 49:35
  > >I know.
• 49:36
  > >>> Identification Announcer: On the next episode of Sips, suds and : We've got a long way to go, lovebird.
• 49:37
  > >Get you two to one. Good.
• 49:39
  > Julianna>Oh, boy, Dave, Uh, thanks for being here.
• 49:41
  > >Oops. Just a little bit more.
• 49:45
  > Julianna>This is good ol gal Juliana. Keep on chuggling and catch you next time.
• 49:50
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 49:59
  > Julianna>Give it a little tappy.
• 50:01
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Tap, tap, taparoo.
• 50:02
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast. Sip, Suds and Smokes. We love your feedback and you can reach us at info at sipsuds and smokes.com our tasting notes flow out on Twitter and Instagram with our handle at Sip, Suds and Smokes. And our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions of other fans on those social media platforms.
• 50:37
  > Announcer>Do us a favor, take the time to rate this episode. If you're listening to us online. That's a big help to us and we get to see your feedback as well. Come back, join us for another episode. And keep on sipping.
• 50:59
  > >This has been a one Tanhan 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.
• 51:11
  > >Your host, the good old boys. We'll see you all next time.