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Pepperidge Farms Remembers · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:03
  > Announcer>>> Identification Announcer: On the next episode of Sips, suds and : If you've ever driven through the quiet back roads of coastal Maine, you'll know exactly the kind of place Oxbow Brewing Company calls home. Founded in 2011 by Tim Adams and Jeff Mason, Oxbow got its start in a converted barn in Newcastle Main. And honestly, the setting couldn't be more fitting for the kind of beer they make.
• 0:27
  > Kendall>The Oxbow Brewing Company beers we'll be trying today are the Petit fpa, a farmhouse pale ale, Surf Casting, a farmhouse ale with sea salt and lime, the Northern lager, Classic lager, Lupelo Italian style pills, a dry hopped lager, the farmhouse pale ale, and the Townline Porter, A, uh, spelt porter.
• 0:51
  > Dave>Very nice.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoking host, the good old boys. Suds. Suds. Suds. It's time for more suds. Foreign.
• 1:59
  > Julianna>Hello, everyone. Here we are for another suds segment where we know there aren't as many people drinking beer right now. And you know what? That's fine. It's more for us.
• 2:12
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 2:12
  > Julianna>And we're going to have a good amount of beer for today. I'm, um, one of your hosts, good old gal Juliana. And joining me at the table today is good ol boy Kendall.
• 2:20
  > Kendall>Hi. I am so excited to be here. Yay.
• 2:24
  > Julianna>Good old boy Sparky.
• 2:25
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I still drink beer and I'm so happy that you still drink beer. Good old boy Dave.
• 2:32
  > Announcer>That's boring as I'll get out.
• 2:35
  > Julianna>Oh, really?
• 2:36
  > Dave>I mean, we don't. We don't have the beer yet, so.
• 2:39
  > Julianna>Oh, well, okay, that's fair. So back in 2018. Holy cow. I can't believe it.
• 2:48
  > Dave>Before the world went insane.
• 2:50
  > Julianna>Well, yeah. Yeah, right. Good old boy Dave and I took a road trip through New England. Oh, uh, that was so much fun. And one of the places that we visited was Newcastle, Maine. Outside of the town at 274 Jones Woods Road is a rustic brewery operating out of a renovated barn. And it was legitimately. I remember distinctly thinking, I think the GPS is screwed with us.
• 3:22
  > Dave>Yeah.
• 3:23
  > Julianna>Because it was a dirt road, there
• 3:25
  > Dave>was a little sign with an owl or something on it.
• 3:28
  > Dave>And.
• 3:28
  > Julianna>And that was the end of it.
• 3:29
  > Dave>If you miss so bizarre. You're not gonna find it.
• 3:32
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : That was your chance.
• 3:33
  > Julianna>And yet we found it. So there was a tasting room and an orchard, and back when we were there. I'm Pretty sure there was an outhouse too.
• 3:40
  > Dave>There was an outhouse or three. Yeah.
• 3:43
  > Julianna>So. Good old boy. Sparky, would you give us a brief history of Oxbow brewing?
• 3:49
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : If you've ever driven through the quiet back roads of coastal Maine, you'll know exactly the kind of place Oxbow Brewing Company calls home. Founded in 2011 by Tim Adams and Jeff Mason, Oxbow get got its start in a converted barn in Newcastle Main.
• 4:08
  > Julianna>And honestly, the setting couldn't be more fitting for the kind of beer they make. The name Oxbow comes straight from the land around them. The nearby Dyer river runs through a series of sweeping horseshoe shaped bends called oxbows, where the water travels a long, winding path to cover what's really a short distance. The founders love this as a metaphor for their brewing philosophy. Taking the slow, patient road to make these beers that most breweries churn out in days.
• 4:42
  > Julianna>That's kind of their whole thing. And speaking of their whole thing, don't come here looking for a hazy ipa. Oxbow is all about farmhouse ales, saisons, uh, mixed fermentation, sours and crys lagers. With a deep nod to Belgian brewing traditions, they lean heavily on barrel aging, spontaneous fermentation and locally sourced ingredients. Ah, like estate, uh, grown fruits and honey. It's thoughtful, unhurried brewing in every sense. As the years went on, Oxbow outgrew the barn at least a little. They opened Oxbow Blending and Bottling in Portland in 2014. A, uh, sprawling 10,000 square foot warehouse on Washington Avenue that doubles as a tap room, art, uh, gallery and aging facility packed with hundreds of oak barrels. Then in spring of 2019, they launched a third spot, the Oxbow Beer garden on Route 26, complete with a wood fired pizza kitchen, tap room and bottle shop that sat on a working farmland about 45 minutes northwest of Portland. As a state, Maine punch is well above its weight in craft beer world, and Oxbow is in great company. A few others worth knowing are Allagash Brewing Company, Main Beer Company, Bissell Brothers Brewing, and Glary Brewing. Opened in Portland in 1986, it's one of the oldest craft breweries in New England.
• 6:21
  > Dave>Wow, that is well done.
• 6:25
  > Julianna>He is so smart. That was.
• 6:29
  > Dave>That was. I wept a little bit.
• 6:32
  > Julianna>I mean, I felt like I was.
• 6:35
  > Dave>You thought you were like in Maine, right? Like, okay, uh, on Pepperidge Farms.
• 6:39
  > Julianna>Right on Pepperidge. Oh, my God.
• 6:43
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Pepperidge Farms remembers.
• 6:45
  > Julianna>Oh, my gosh. Okay, good old boy Kendall, please give us the lineup for today.
• 6:49
  > Kendall>My pleasure. The Oxbow Brewing Company beers.
• 6:52
  > Kendall>We'll be trying today are the Petite fpa, a farmhouse pale ale, Surf Casting, a farmhouse ale with sea salt and lime, the Northern Lager, Classic Lager, Lupelo, Italian style pills, a dry hopped lager, the Farmhouse Pale ale, and the Townline Porter, A, uh, spelt porter.
• 7:15
  > Julianna>Okay, we're going to be tasting and rating these beers from 1 to 5 on the fly like we normally do.
• 7:22
  > Julianna>So now let's get into the beer. So do it. The first thing that we're going to talk about is the Petite fpa, which is a farmhouse ale. That's the one that's a little bit
• 7:33
  > Dave>more foamy, smells very.
• 7:35
  > Julianna>The production time is six weeks and it says to keep cool and enjoy within one year. It's a Petite Saison, a smaller version of their flagship Hoppy Blonde Farmhouse Ale. Four and a half percent abv.
• 7:53
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : And I love this on the news.
• 7:55
  > Dave>There's a lot going on here for four and a half percent.
• 7:57
  > Kendall>Yeah, I, um, I haven't even tasted it, but that, that it smells like everything you want in a great light Saison.
• 8:03
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Do you know what? It doesn't smell like a hazelnut nightmare
• 8:09
  > Dave>Fake melon.
• 8:10
  > Julianna>That's another episode, folks. So the thing about that I love about Oxbow is the race, the restraint that they use, the attention to detail that they use. And for something like this, this is so nice to start off an episode.
• 8:31
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : You know, my dad raised me going to, you know, really nice restaurants around the country and sometimes we'd have just a really great meal and he'd take a bite of something and just start laughing and he said that food's so great. Makes you laugh. That's kind of how I felt about the first sip of this.
• 8:47
  > Dave>Yeah.
• 8:48
  > Kendall>Such a beautiful Petite Saison.
• 8:51
  > Dave>This is a Caperton beer right here, man.
• 8:53
  > Kendall>Oh, yeah.
• 8:53
  > Dave>Uh.
• 8:54
  > Kendall>Oh, man, I love this for sure. Yeah. When you think prototypical saison. Yeah, this is it.
• 9:02
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : On the nose, on the palate, just the, the, the head slightly kind of.
• 9:07
  > Kendall>You know, it does have that you can. Not that I'm comparing it to Dupont, but you, you see the similarities. The, the influence of that beer. Uh, so many good saisons.
• 9:20
  > Dave>Old world to new world.
• 9:22
  > Kendall>Yeah, this is a great New world variety.
• 9:25
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : And, uh, just, just really clean, dry finish on it.
• 9:29
  > Kendall>So dry.
• 9:30
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, man.
• 9:31
  > Kendall>There's a little bit of, I don't want to even call it pepper or spice, but there's a little something savory there on the end that just kind of sticks around on your tongue.
• 9:41
  > Julianna>But that's okay.
• 9:42
  > Kendall>Not unpleasant.
• 9:43
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : It's very in the best Way possible.
• 9:45
  > Kendall>Yeah.
• 9:45
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : To style.
• 9:46
  > Dave>So what would you guys put? Pair the spear with cheese plate?
• 9:51
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I was going to say. Yeah, I would. I would do charcuterie and cheese all day long and just sip on this thing.
• 9:58
  > Kendall>Oh, yeah.
• 9:58
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Oh, yeah. Like, maybe some good crusty, uh, sour to go. Sourdough to go along with it. That's easy for me to say.
• 10:06
  > Kendall>Yeah. It's so light. You don't want to pair it with any food that's going to overpower it.
• 10:09
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Huh?
• 10:09
  > Dave>Right.
• 10:10
  > Kendall>Yeah.
• 10:11
  > Dave>You want this to be the focus and you just have a little bit of food here and there. Yeah.
• 10:16
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Oh, my God. And you're just gonna keep coming back for more.
• 10:19
  > Julianna>But this is beautiful beer flavored beer.
• 10:22
  > Kendall>Yeah, absolutely.
• 10:23
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : You know, in a world gone wrong,
• 10:26
  > Julianna>uh, the simplicity, but the technical expertise of this is just beautiful.
• 10:33
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : It makes me so happy.
• 10:35
  > Dave>Yeah.
• 10:35
  > Julianna>Yeah.
• 10:35
  > Kendall>I mean, the simplicity. You say that simplicity.
• 10:38
  > Kendall>It's such a good thing, though, because it is a simplistic beer, but it's. That also brings a lot of complexity with all these flavors. There's a lot of flavors here that are just working so well together.
• 10:49
  > Julianna>Yeah.
• 10:49
  > Dave>A lot of beers.
• 10:51
  > Julianna>Uh, in just a minute with more. Welcome back, everyone. Today's episode is showcasing oxbow.
• 11:04
  > Julianna>Oxbow brewing in May. And right before the break, we were talking about the Petite fpa, which is a farmhouse ale. And it is. Oh, gosh. Everyone is giving me four fingers as, uh, one finger. Okay, let me. Let me qualify that.
• 11:23
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Or one finger, four fingers.
• 11:24
  > Julianna>As in.
• 11:25
  > Dave>In the air.
• 11:26
  > Julianna>Yes, in the air. That we are rating this A. Ah, 4.
• 11:30
  > Julianna>This is such a beautiful gateway to farmhouse sales. You know what I mean?
• 11:36
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I really like their simplistic labels, too. I know that that's like, uh, an aesthetic piece, but I really like that.
• 11:43
  > Dave>You should check out their website. Yeah, that is one of the best parts of their website because all their beers, where it's like Explorer Beer, is all the different label kind of artwork, and it looks so cool.
• 11:57
  > Julianna>But again, like, the simplicity of the label on the can is kind of, in a way, an homage to the simplicity of the greatness of the beer. You know what I mean?
• 12:09
  > Dave>Like, well, it's all kind of red, white, and blue, so, you know, America. So.
• 12:14
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Freedom. So much freedom.
• 12:15
  > Dave>That's right. So much freedom.
• 12:16
  > Julianna>M. Okay, so we rated this a 4, and this is beautiful. And now we're going to move on to the Farmhouse Pale Ale, which is a hoppy blond ale.
• 12:26
  > Julianna>Um, and this is also in production. It. Well, it takes six. Six weeks to brew this.
• 12:34
  > Dave>So that was the baby. This is the daddy.
• 12:36
  > Julianna>Yeah. This is 6% ABV.
• 12:47
  > Dave>I mean, still outstanding.
• 12:49
  > Kendall>Very similar flavor, but they've just m. It's got more.
• 12:53
  > Dave>There's more.
• 12:53
  > Kendall>Yeah, there's more. The malt flavor is a little richer. Um, more of that kind of bready.
• 13:01
  > Announcer>Yeah.
• 13:01
  > Kendall>Wheat note going.
• 13:02
  > Dave>It's just more.
• 13:03
  > Kendall>Yeah, we. More. More bready. Barley note going on there.
• 13:08
  > Dave>Still pretty dry at the finish.
• 13:10
  > Kendall>Very dry. Still has that same kind of peppery, spicy little bit of flavor going on you expect from a saison or a farmhouse.
• 13:18
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : This is the, uh. Which one is this?
• 13:21
  > Dave>This is just a farmhouse pail. Okay, so this is the. The original version and before we had the light version.
• 13:29
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Oh, interesting. Okay. I almost like the light version over this one.
• 13:34
  > Kendall>Was it.
• 13:35
  > Dave>Because it was. It was kind of more in and out?
• 13:38
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, sort of.
• 13:39
  > Dave>Yeah.
• 13:40
  > Kendall>Yeah. This is a beautiful beer, but honestly, if I was going to want to drink a couple, I would go for the light one just for the less. Less abv.
• 13:47
  > Dave>Well, I think there's that. And then, like, if you're sort of like me, I'm. I'm a. I like saison.
• 13:55
  > Dave>I don't know if I love Cezanne, but the first one I could. It's like, it's pretty easy going and stuff. You know, it's like a good, as Julie always says, gateway. But this one, you're a little more invested in it, I think, you know.
• 14:13
  > Kendall>Yeah. This is. This is definitely beer for us, the saison lovers. Um, they will appreciate this beer.
• 14:19
  > Kendall>Your average beer drinker. And if you love the petite version.
• 14:23
  > Dave>Yeah. Now, would your pairing be different for this one than from the petite version?
• 14:31
  > Kendall>Yeah, you could go with a little bit bigger foods on this one.
• 14:35
  > Dave>Uh, for sure.
• 14:38
  > Kendall>I don't know. I'm thinking some kind of, you know, roast chicken with herbs.
• 14:42
  > Dave>Oh, yeah. Good Chicken stew.
• 14:47
  > Julianna>I mean, but either way, I think that this is still in that gateway. Maybe it's got a little bit extra going on, but still, like so easy. An everyday drinker.
• 14:59
  > Kendall>Oh, yeah.
• 15:00
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : I love the color on it too. I mean, it's just like.
• 15:03
  > Julianna>It's gorgeous.
• 15:04
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Perfectly to style.
• 15:05
  > Announcer>Yeah.
• 15:05
  > Dave>I mean, I don't think even the full version was.
• 15:09
  > Dave>There are cesons out there that are way more aggressively Cezanned than.
• 15:16
  > Kendall>Oh, yeah, that one. Yeah. This one. This is. The balance is really nice on this. Nothing's out of character. It all just works together.
• 15:23
  > Dave>Yeah.
• 15:24
  > Julianna>I mean, and you can tell that this is dialed in.
• 15:27
  > Julianna>And I think it's safe to say that with Oxbow, they have Made a lot of attention to detail with when making these. And I don't know, maybe this is just me, but like I feel when some American brewers try to make these Belgian style beers, they tend to, some of them tend to go a little bit overkill.
• 15:48
  > Kendall>Yeah. They go over the top because Murica.
• 15:51
  > Julianna>Right.
• 15:51
  > Dave>Because you got to go big. We need more hops.
• 15:54
  > Julianna>Sure.
• 15:55
  > Dave>More mall.
• 15:55
  > Julianna>This is. But this is not that. Like, to me this feels like something you would get in Belgium.
• 16:02
  > Dave>Yeah. You know, this is, this is old world style brewing in the new world. Yeah.
• 16:08
  > Julianna>And it's beautiful and it's easy and anyone can appreciate this. Okay, so what, shall we read this?
• 16:17
  > Dave>We'll go four on that one.
• 16:20
  > Announcer>Sure.
• 16:20
  > Julianna>Okay. Okay, so the next one that we're going to talk about is surf casting. This is a farmhouse ale with sea salt and lime. Again, the production time on this is six weeks. And this is four and a half percent abv.
• 16:39
  > Dave>I, uh, like the term surf casting because it's very coastal Maine.
• 16:43
  > Julianna>Yeah.
• 16:44
  > Dave>Guys out there like kind of fishing.
• 16:46
  > Julianna>So this is a farmhouse wheat beer with American hops and lime juice.
• 16:53
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I, you know, I will tell you that, um, I'm usually afraid of these like anything with sea salt and lime, like any beers because it's. I think I've been traumatized by that.
• 17:05
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Um, this.
• 17:08
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : First of all, the, there's like this wonderful salinity from the salt in this that's like not overpowering. And I love salt. Yeah, I love salt.
• 17:18
  > Julianna>And, and the citrus is also think
• 17:21
  > Dave>the lime carries very balanced. Yeah.
• 17:23
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 17:23
  > Kendall>Lime is very bright.
• 17:24
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 17:25
  > Kendall>It's not overly acidic, but you get a lot of flavor out of it.
• 17:28
  > Dave>Mhm.
• 17:30
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : You do, you do.
• 17:32
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : But it's not, it's not super acidic.
• 17:34
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Tart.
• 17:34
  > Kendall>Yeah, I thought it might be a little tart and it's, it's not, it's just a little kiss of tartness. But, but you get a lot of flavor and a lot of times you get in a lot of these lime beers, it's just. Oh, that's just almost too much too tart. But this is, uh, this is well done.
• 17:49
  > Dave>To me. This is like, uh, you know how like a lot of craft brewers make a craft Mexican lager with sea salt lime and, and sometimes they're really good because they, they pick the right balance of salt and lime. And like this is the farmhouse version of that. To me, like this is, you know, this is a Mexican farmhouse, I guess beer, but, but it's really well balanced and all the parts kind of come together and make for a really nice experience.
• 18:25
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, I think a lot of times, you know, first of all, I love Mexican beers as a. As a rule, but a lot of times I think people would throw, you know, salt or limes in there, whatever, just to disguise.
• 18:37
  > Dave>To cover it up.
• 18:38
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : To cover it up.
• 18:39
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : And that's not the case in this instance at all here.
• 18:43
  > Dave>You're just bringing out the flavors. So for this one, I mean, like, how would you pair it? Like some.
• 18:51
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I would love to have some oysters, like, fresh oysters with this.
• 18:55
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Oh, gosh.
• 18:56
  > Julianna>Yeah.
• 18:56
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Give me. Give me a pile of saltines and some horseradish or some cocktail sauce and this.
• 19:02
  > Kendall>Or tacos.
• 19:04
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, yeah, we could do tacos.
• 19:07
  > Dave>Mean.
• 19:07
  > Julianna>But you can do so much with this, you know?
• 19:10
  > Kendall>Sure.
• 19:11
  > Dave>I mean, you could have this with roasted chicken.
• 19:13
  > Dave>I think you'd be roasted chicken. No, I mean, anything kind of savory that you want to pull the flavors out of. I think this would balance well.
• 19:23
  > Julianna>But this is another one that is just very easy.
• 19:26
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, I just. I just want a big. I just want like a dozen oysters on the half shell. And this beer, I think I could do just fine.
• 19:35
  > Kendall>Yeah.
• 19:36
  > Julianna>Yeah. Are we going to say this is a four?
• 19:39
  > Dave>Yes.
• 19:40
  > Kendall>Yes.
• 19:40
  > Julianna>Yeah, a four. We'll be back in a minute. Welcome back, everyone. So today's episode, we are talking about Oxbow Brewing, and we're doing a brewery takeover. And right before the break, we were talking about the Farmhouse Pale Ale and. Or, sorry, the surf Casting ale with sea salt and lime. And so when you think of sea salt and lime, I think of, like, Corona.
• 20:17
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Right, sure.
• 20:18
  > Julianna>Margaritas.
• 20:18
  > Dave>Well, that goes. That goes back to what Sparky was saying about how sometimes people will dose it with lime and salt just to kind of COVID up the beer flavor.
• 20:29
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : That's true.
• 20:30
  > Dave>Instead of two times cocktails, instead of accentuating. But like, if you make a traditional chilada, you know, you got some lager with some lime juice and some salt, and they all kind of work together, you know, And I think that's the same principle here. And it doesn't have to just be a lager. It could be a nice little farmhouse ale, like a wheat beer. And if you add the right amount of lime and sea salt, plus, you know, coastal Maine, you're thinking, uh, you. You're thinking about the ocean. You're thinking about oysters, like Sparky said, and different things.
• 21:07
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Lobster, uh, lobster.
• 21:10
  > Dave>So it all kind of falls together, I think, you know, and they. These things kind of match. This would probably be pretty good with a Lobster roll.
• 21:17
  > Dave>So.
• 21:19
  > Julianna>Oh sure, like the fattiness and the butteriness, like with the salt. Sure. But like I know that's making all of us hungry. But these beers are so easy and so versatile in the grand scheme of things. Don't you think?
• 21:35
  > Kendall>For sure, yep. Saison's a very, very great food beer. Uh, it's just so versatile with a lot of different things. And we threw out a few suggestions, but you could try it with, you know, many combinations.
• 21:47
  > Dave>This could be your beach mowing beer.
• 21:49
  > Julianna>Beach mowing beer. Okay, so what shall we rate the surf casting?
• 21:56
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I hate to be a broken record,>> Identification Announcer: On the next episode of Sips, suds and : but I would give that a 4 personally. Yeah, I think this will be decided. Yeah.
• 22:06
  > Julianna>Okay, so now we're going to move to what is classified as the northern lager, which is their classic lager. This again has a production time of uh, six weeks. And this is 4% ABV. And may I just say that like for 4 and 4 and a half percent ABV, these are very flavorful beers.
• 22:29
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Too much information. How, how, I'm sorry, how long is the production cycle?
• 22:33
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Four to six weeks.
• 22:34
  > Julianna>Six weeks.
• 22:35
  > Announcer>Six weeks.
• 22:35
  > Julianna>Okay, so this is, this northern lager is brewed with a hundred percent malted barley and select main grown hops, which honestly for oxbow you would think that they would be like locally sourced.
• 22:50
  > Dave>I hope that continues. You know, man, I've been seeing a lot of American hop producers are closing down because we're on the tail end>> Identification Announcer: On the next episode of Sips, suds and : of the craft boom. Yeah, yeah.
• 23:02
  > Dave>Like there's just not that much need for higher.
• 23:05
  > Dave>And they're not. It's not the easiest crop to grow.
• 23:08
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : No, it's not.
• 23:08
  > Kendall>Uh, it takes a while to even, even a couple years to get your binds to do good work. Yeah, people really productive.
• 23:15
  > Dave>And it's pretty labor intensive to harvest too. So I don't know.
• 23:20
  > Julianna>So for a classic lager, what would you think?
• 23:25
  > Kendall>Oh, this is a beautiful easy drinking beer.
• 23:27
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : And, and I love the cereal notes in it. It's just.
• 23:30
  > Kendall>Uh-huh. So it's very lightly grainy.
• 23:34
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Mhm.
• 23:35
  > Dave>It's very American.
• 23:36
  > Kendall>Yeah, just a great lager. I mean it's cleaned. You get a little bit of that grainy malt. There's just enough bitterness in there to balance it out. But there's no hint of being aggressive in it at all.
• 23:49
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : I just, I have deep respect for any of these smaller breweries that are putting out lagers because it, it ties up the tanks for a hot minute.
• 23:57
  > Kendall>You know, it's easy to pump out ales all day long, but um, clearly they're committed to this, and I'm glad they are.
• 24:06
  > Dave>Well, and I think that's where the, where the market's going to. You know, I mean, it's. It's kind of getting to be us old timers are about the only ones who are drinking this beer. And we're like, I'm kind of over pastry stouts and, you know, kettle sours and all this weird stuff. Just give me beer flavored beer.
• 24:27
  > Kendall>You know, that's what this is. It's just, uh, such a great example of just a great beer that you could put with anything.
• 24:37
  > Dave>Yeah. And you can do it sitting out in the yard or, you know, sitting on the back porch drinking this, or, you know, going out to a bar, watching a game, drinking this. Like you can drink this beer anywhere in any circumstance. Well, maybe not church beer.
• 24:55
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, no, no, you can do church.
• 24:57
  > Dave>Could you drink this in church?
• 24:58
  > Kendall>I guess.
• 24:59
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : This is a breakfast. This is Sacramento beer.
• 25:01
  > Dave>Yeah. Well, that's fair.
• 25:02
  > Julianna>Yeah, I could see that. All right, so talking to our token beer nerd.
• 25:09
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Wow.
• 25:11
  > Dave>Hey, Toke.
• 25:12
  > Julianna>Okay. But Kendall is our token beard nerd out of the group. When you, when you think of somebody that's trying to do Belgian style ales vs American style ales and this. Or loggers, for that matter, and this being a logger, but kind of with a sort of nod to Belgian style beers. How do you compare this? And I mean, and honestly, I, like, I feel like, I think that they're doing the Belgian world justice as well as the American world justice.
• 25:48
  > Julianna>Like, I, I feel like they're kind of balancing both. What do you think?
• 25:52
  > Kendall>Yeah, they're doing a really good job. I mean, their, their farmhouse beers are really a great interpretation of that old school way of doing it, the old world way of doing it, you know, for farmhouse sales really started in southern Belgium, northern France, that region where this was the beer that was brewed for the farm workers that they. And being. We call them farmhouse sales because they were the farm beer. What was produced on the farm went into the beer.
• 26:19
  > Dave>Yeah.
• 26:19
  > Kendall>So they were a little different than maybe the beers they were brewing in, uh, Britain or the beers that were coming out of Germany because they were a little more open to using different ingredients. And that's what I love about Belgian beer. It's a little more experimentive than what the English or the Germans were doing. And so these beers often have different grains in them.
• 26:40
  > Kendall>It's not just barley. You're going to find wheat in these, you're going to find spelt. You know, what was on the farm is what they used. And they were made to be drinkable, to be enjoyable. Um, and so that the farm workers would have something to drink. So that's where the, the petite Cezanne came in. Is that, you know, four, four and a half percent. So they don't want to be hammered while they're working.
• 27:01
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. And it was like currency for the farm workers.
• 27:04
  > Kendall>Right.
• 27:04
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : This is, this is our payback to you give them big beer.
• 27:07
  > Dave>All of a sudden all your plowed rows are going all sideways and crooked, you know. But also, I think, I think it ties back into the American way of doing things too. Because it's like when we were doing some of the cider shows we were talking about, you know, they were making cider or, uh, what? Or alcohol out of whatever you could pick up off the ground.
• 27:29
  > Kendall>Yeah.
• 27:30
  > Dave>And that's the same spirit. It's like, just take what you can find, the local Torah and turn it into booze and everybody's happy, you know.
• 27:40
  > Julianna>But their local terrar, if you will, was like so amazing in comparison. Like, I mean, how could you compare this stuff to like a basic cider, you know what I mean? It's like apples and oranges, but.
• 27:54
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Or apples and grains.
• 27:57
  > Julianna>Apples and grains and apples and barley. Yes, thank you. But so flavorful. And I, uh, mean for four and four and a half percent abv, this stuff is like really incredible.
• 28:11
  > Dave>Things like this just reinforce the point. It doesn't have to be 7 or 8% to have flavor.
• 28:18
  > Julianna>Yeah, Right.
• 28:19
  > Dave>All that does is shorten your drinking cycle.
• 28:23
  > Julianna>Sure. And whether you're in Nashville getting Oxbow, uh, you know, locally, or some other brewery like in your hometown, getting, um, having something like this, this is just so beautiful.
• 28:39
  > Kendall>It is a good beer. And even though it's that American style lager, we've been talking about the old world way of doing farmhouse sales. There's definitely old world German lager influence in this too. The complexity of the malt character of this lager, but yet the simplicity at the same time and how smooth and just enjoyable it is, comes from really dedicated techniques to how you're mashing. Probably, um, definitely some decoction going on. Yeah, maybe some decoction or maybe some multi step mashings. And also just, um, fermentation management. How are you managing this beer to ferment at 6? Takes 6 weeks to make this stuff. So they're very carefully paying attention to that, which is very German, very old school.
• 29:23
  > Kendall>They're doing a great job of that with it. Because it's got the American lager flavor, though. It's got that new world twist.
• 29:28
  > Julianna>And to combine all of that and then have it available like they are to the masses. That's so cool.
• 29:34
  > Kendall>Fantastic.
• 29:35
  > Julianna>Well, we'll be back in just a minute. Welcome back, everyone. So today we're doing a Oxbow Brewing takeover. And for those of you that don't know, Oxbow is a brewery from Maine. And luckily we are able to have it here in our little city.
• 29:58
  > Julianna>And right before the break, we were talking about the surf casting, we were talking about the Northern Classic lager. And I guess we're ready to rate the Northern, the. The lager. And what do you guys.
• 30:12
  > Dave>Holy, um, smacks.
• 30:16
  > Julianna>We going five?
• 30:17
  > Dave>Yeah, we went five, baby.
• 30:19
  > Julianna>We are going five.
• 30:21
  > Kendall>That's a great beer. I would love to drink a lot of that.
• 30:25
  > Julianna>Okay.
• 30:26
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Got some good news for you, Kendall. Yeah, you can.
• 30:29
  > Dave>I know it's here, it's in town.
• 30:33
  > Julianna>Okay.
• 30:34
  > Kendall>So.
• 30:35
  > Julianna>Yeah, it's around.
• 30:36
  > Dave>Yeah.
• 30:36
  > Julianna>In town. Like all of this is in town. Isn't that crazy? I know, right?
• 30:41
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Okay.
• 30:42
  > Julianna>Okay. So next from Oxbow is the Lupelo. It's a dry hopped lager. Now the production time for this is six weeks. And they tell you to. And I like how they tell you on the cans to enjoy like within a year or two years or whatever. And this one is to enjoy within a year. So this is 5% ABV. And this is a dry hop lager. What do you guys think of this?
• 31:10
  > Dave>So, Kendall, before you say anything about this beer, you and Sparky both, um, what are your impressions of Italian style pilsner? Oh, yeah, just in general.
• 31:24
  > Kendall>I mean, I love Italian style pilsner because it, it is everything classic German pilsner is, but dry hopped. And so you're just getting so much more flavor and aroma out of the beer. Yeah. And.
• 31:37
  > Kendall>But you still got clean, crisp, dry, and it really probably is my favorite
• 31:42
  > Dave>lager because pilsner, as far as the malt goes, is usually kind of light, pretty clean, and then, then you build it a. Build around it with the hops. But with Italian style pilsners, you take it a step further and go really hard on the flavor.
• 32:02
  > Dave>Or after boil hops too, you know?
• 32:05
  > Kendall>Yeah, it just, uh, it has a lot more personality than a German lager
• 32:10
  > Dave>like most Germans, you know.
• 32:12
  > Kendall>Right. Which reminds me, you know how you silence in Italian how Tie their hands behind their back.
• 32:22
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Nice. It's a good one.
• 32:25
  > Julianna>Wow.
• 32:27
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Well, I was doing some research on this.
• 32:28
  > Julianna>Apparently they were, they were kind of really early in this space when it comes, I, I.
• 32:35
  > Dave>Okay. On the forefront of the Italian pilsner side.
• 32:38
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, it was new, new to me. But apparently they've been at this for over 10 years. It's like so uh, they really.
• 32:45
  > Kendall>Yeah, I feel like Italian pilsner really took off like right after pandemic.
• 32:49
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 32:49
  > Kendall>It seems like all the breweries came back, tap rooms open and Italian pilsner was everywhere.
• 32:54
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Everywhere. But these guys were ahead of the curve apparently.
• 32:58
  > Dave>Of all the beer trends in the last few years, I think Italian pilsner is one of my favorite ones.
• 33:06
  > Kendall>Absolutely.
• 33:07
  > Dave>Along with like Czech, uh, check style loggers.
• 33:09
  > Dave>Yeah, yeah.
• 33:10
  > Kendall>I've noticed Czech lagers are really, have been strong the last few years, but yeah, this one's really enjoyable.
• 33:17
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. And it's so like, I mean, crisp, light. I mean, I could see, you know,>> Identification Announcer: On the next episode of Sips, suds and : this would pair wonderfully with food, but>> Identification Announcer: On the next episode of Sips, suds and : also just, just drink chilling on the beach, you know.
• 33:28
  > Kendall>I think it's one of the reasons I like the, the new style of west coast pilsners too. Very similar concept. Like let's make a pilsner and, and then do a lot of late hopping, a lot of dry hopping.
• 33:37
  > Kendall>Whereas the Italians are still using a lot of traditional European hops. The most of these west, uh, coast pilsners are using, you know, the big new world, um, you know, whether it's American or like New Zealand.
• 33:47
  > Dave>New Zealand, Yeah. Those New Zealand hops really do a lot for a pilsner on the back end. Yeah.
• 33:53
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah. I was reading a bunch about how basically Italy used to grow tons of hops. And I don't, I, I guess they're within that band. I don't know if the climate's changing.
• 34:03
  > Kendall>Italy maybe. Yeah, for sure.
• 34:05
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : But that, that it pretty much vanished like that entire industry and tradition did. And it's only been over the last, you know, X number of years that they've kind of rediscovered like, oh, to
• 34:16
  > Dave>do this, I don't know how, you know, for a long time. Like, what were the great beers that were coming out of Italy anyways?
• 34:26
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Well, I mean, the ones that survive to this day, I mean, you know, you think, uh, well, as far as, like, I mean there's probably some really great beers that we don't know about, but like, as far as they were worldwide, I, I guess my point is like, Italy's not ever really been known for their beer as much as for their wine and spirits perhaps.
• 34:48
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : Yeah, yeah, I could see that. Although I know that our take on pizza is different than theirs, but.
• 34:54
  > Dave>Well, That's God bless America kind of fits pretty well together, uh, the two of those things.
• 35:00
  > Julianna>Fair.
• 35:00
  > Dave>Some people say Americans takes might be a little better, but. Okay. Well, anyways, anyway. So what are you guys thinking about this beer though?
• 35:11
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : I mean, I could drink it all day long. It's delicious.
• 35:14
  > Dave>Um, now some other notable Italian pilsners we've had on this show, like the ones from New York.
• 35:23
  > Dave>The, um, the, um.
• 35:29
  > Kendall>Yeah, Hudson Valley.
• 35:31
  > Dave>Yeah. Well, no, uh, the prison. No, the family.
• 35:35
  > Dave>Um.
• 35:36
  > Julianna>Oh, Suarez.
• 35:37
  > Dave>Suarez family. Their Italian pilsner was amazing.
• 35:40
  > Kendall>Right here in Nashville. There's a Smith and lynch has an amazing pilsner.
• 35:45
  > Dave>Yeah. So we've had some really delicious Italian pilsners.
• 35:50
  > Julianna>And to me, that's really interesting that the dry hopped pilsner, like from Italy is like such a big thing. Like you wouldn't even, I don't know, to me, in the grand scheme of things, I wouldn't think that dry hopped pilsners would be a thing because when I think of Europe, I mean, and Italy sort of included in Europe, I wouldn't think of all these like super dry hops. But yet what they do to it makes it very, very distinctive and very nice.
• 36:20
  > Kendall>And I honestly think one of the reasons they really caught on lately is you had a lot of people who went through the, all of the IPA stuff of the last 10, 15 years and they've developed a hop taste, but they want an easier drinking beer. And this gives you both easy drinking beer with a lot of hop character.
• 36:36
  > Julianna>Okay, uh, so what are we going to rate this? Uh, four.
• 36:40
  > Dave>Yeah, four.
• 36:45
  > Julianna>Okay. And just to close this out, we're going to go with the Townline porter.
• 36:52
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : God, the nose on this.
• 36:53
  > Dave>That is so good, dude.
• 36:54
  > Kendall>Holy cow, the porter.
• 36:57
  > Julianna>The production time of this is three weeks and this is 5.5% ABV. It's brewed with American hops, flour, malted barley and main grown spelt.
• 37:09
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : This is delicious.
• 37:10
  > Kendall>Honey spelt, chocolatey, a little bit, a little bit of coffee, just a hint of roast, but still light. This is very light bodied, super easy to put.
• 37:20
  > Dave>I don't drink porters a lot, but this is intensely good.
• 37:25
  > Dave>>> Identification Announcer: On the next episode of Sips, suds and : This was designed for every roast, right?
• 37:28
  > Kendall>Yeah, it's one of the best porters I've had in years.
• 37:30
  > Julianna>If you are scared of trying a porter because you think it's going to be too heavy and too dark, no adjuncts.
• 37:36
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : This is not that grain action.
• 37:39
  > Julianna>Fantastic beer, super easy drinking. We're gonna rate this and this is a 5.
• 37:46
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Way to bury the lead, Jules.
• 37:47
  > Julianna>But I mean What a great episode.
• 37:51
  > Kendall>Yeah, it's a wonderful.
• 37:52
  > Kendall>>> Identification Announcer: On the next episode of Sips, suds and : After what you did to us, it better be.
• 37:55
  > Julianna>I know, but in the grand scheme of things, like, these beers was worth it, Right? But they're, uh, very low abv. But they're very flavorful and very easy drinking.
• 38:07
  > Kendall>Now, that porter's good. Yeah. Just need to put them in plastic balls, Right?
• 38:12
  > Julianna>Wouldn't that be great?
• 38:14
  > Dave>Wow.
• 38:15
  > Announcer>Okay.
• 38:15
  > Julianna>That's another reference to another episode.
• 38:18
  > Julianna>Anyways, that's gonna do it for us today. Good old boy Kendall, thank you so much for being here.
• 38:23
  > Kendall>Thank you for inviting me.
• 38:24
  > Julianna>Please tell us about your blog.
• 38:26
  > Kendall>My beautiful wife and I blog about the good news of good beer@beermakest3.com Ken.
• 38:32
  > Julianna>I mean, Sparky, thank you so much for being here today.
• 38:37
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : I feel like we've been on a journey today.
• 38:38
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : That's.
• 38:39
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : We have been on a journey, but how cool.
• 38:42
  > Julianna>>> Identification Announcer: On the next episode of Sips, suds and : Yeah.
• 38:43
  > Julianna>Good old boy Dave, say goodbye.
• 38:44
  > Kendall>I like this.
• 38:46
  > Dave>Wow.
• 38:48
  > Julianna>This is good ol gal Juliana. Keep on chuggling and catch you next time.
• 38:53
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 39:02
  > Julianna>Give it a little tappy. Tap, tap, taparoo.
• 39:05
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• 39:48
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:05
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios. Your host, the good old boys will see you all next time.