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Stealing fruit rollups from a baby · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and smokes.
• 0:03
  > Julianna>On today's episode, we are going to try a flight of craft beer from Spellbound Brewing in Mount Holly, Smith M. Jersey.
• 0:16
  > Julianna>Yeah. While visiting the Garden State recently. Ah, uh, yes.
• 0:22
  > Julianna>Fond memories.
• 0:23
  > Dave>Yep.
• 0:25
  > Julianna>Good old boy Dave and I picked up some local beer to bring back.
• 0:28
  > Dave>And try for today. The Spellbound Brewing beers we will be trying are Possession Pale ale, Hypnotic Hops IPA Phase 7 Hazy Double IPA and their porter aged on Palo Santo. I believe that's is a variant of their mesmerizing Porter, one of their core beers.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios.
• 1:21
  > Dave>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips suds and smokes with your smoke. And host the good old boys.
• 1:50
  > Dave>Suds. Suds. Suds.
• 1:52
  > Announcer>It's time for more suds.
• 1:59
  > Julianna>Welcome, everyone. Here we are gathered round for yet another suds segment where we believe that the best beers are the ones that you share with your friends.
• 2:09
  > Julianna>Unless your friends drink hard seltzer.
• 2:13
  > Dave>Oh, no, no, no.
• 2:15
  > Julianna>Now in that case, you probably need to reevaluate your choice of friends.
• 2:21
  > Julianna>I mean, my friends don't drink hard seltzer. Do your friends drink hard seltzer?
• 2:26
  > Dave>I don't have friends.
• 2:27
  > Julianna>Oh, well, that's an easy answer then.
• 2:30
  > Dave>But I would be friends with people who drink hard seltzer because then I wouldn't have to share any of my beer.
• 2:39
  > Julianna>See, look at you using brain cells.
• 2:44
  > Dave>I got two of, uh, them. I better use them, you know, Pretty cool.
• 2:48
  > Julianna>I'm one of your hosts, good old gal Juliana. And joining me at the table today with two brain cells is good old boy Dave.
• 2:56
  > Dave>Hello, friends. Good to be here.
• 2:59
  > Dave>Glad for the warm reception, seeing now I don't keep friends.
• 3:09
  > Julianna>Well, on, um, today's episode, we are going to try a flight of craft beer from Spellbound Brewing in Mount Holly.
• 3:22
  > Julianna>Yeah. While visiting the Garden State recently.
• 3:25
  > Julianna>Ah, yes, fond memories.
• 3:29
  > Dave>Yep.
• 3:31
  > Julianna>Good old boy Dave and I picked up some local beer to bring back and try.
• 3:35
  > Dave>Due to our incredibly busy schedule, we didn't get to go to any breweries.
• 3:41
  > Dave>Uh, but we did hit some beer stores. Spellbound Brewing does have a nice, well maintained website, so props to them because they are in the vast minority of breweries. Uh, it's a 20 barrel brew house opened in 2014 by three longtime home brewers named John, Mike and Scott. Good job, boys. They have a brew kitty named Esther who seems quite nice based on her photo.
• 4:11
  > Dave>They have four core beers and they also have a lot of seasonals and barrel aged offerings.
• 4:18
  > Dave>For today, the Spellbound Brewing beers we will be trying are Possession Pale ale Hypnotic Hops IPA Phase 7, Hazy Double IPA and their porter aged on Palo Santo.
• 4:36
  > Dave>I believe that is a variant of their mesmerizing Porter, one of their Corbett.
• 4:42
  > Julianna>Cool.
• 4:43
  > Dave>So. Should be interesting.
• 4:44
  > Julianna>Yeah, I think it should.
• 4:46
  > Julianna>Okay, well, we're going to be tasting these beers on the fly like we tend to do, and then giving our tasting notes as we go around. Uh, go to boy. Dave, why don't you give us the suds ratings for today?
• 4:58
  > Dave>We'll be tasting and discussing these beers from Spellbound Brewing Company with our suds ratings and our signature belching sounds. Hear those ratings now?
• 5:11
  > Dave>One, that sucks. Give me anything but a Bud.
• 5:17
  > Dave>Two. Was that a belch?
• 5:21
  > Dave>Three.
• 5:22
  > Julianna>Ah.
• 5:22
  > Dave>Uh, what a relief.
• 5:28
  > Dave>Four, a body should really not make that sound.
• 5:34
  > Dave>And five, listen to that hang time. Give me another.
• 5:43
  > Julianna>Could you.
• 5:44
  > Dave>Could you hear the emotional range I was putting into those sludge writing so the audience could feel that a, uh, one is terrible and a, ah, five is amazing.
• 5:55
  > Julianna>I think everyone is palpating with anticipation over what the first beer will be and what you will rate it.
• 6:06
  > Dave>Wow. You make me feel special.
• 6:08
  > Julianna>You're so special. You're so special.
• 6:10
  > Dave>I feel spellbound by you right now.
• 6:13
  > Dave>Okay.
• 6:17
  > Julianna>Wow. Do I get a, uh, kaching? Is there a kaching? No, no Kuching.
• 6:22
  > Dave>I give you this. My nipples are always hard.
• 6:25
  > Julianna>Oh, that's lovely. Thank you. That's. Yeah, it's a Dave embrace right there. Okay, well, let's get to the beer, shall we? First of all, I like the can art. I like the website. I like everything about this. Um, so my expectation is kind of.
• 6:45
  > Dave>If the liquid inside the can can match everything outside the can, at least meet them halfway. I think we got something we can work with.
• 6:55
  > Julianna>Sure. Because we all know that what's on the outside is directly proportional to what's on the inside. Maybe I'm being. Oh, sarcastic.
• 7:04
  > Dave>You're saying they're more than a pretty face.
• 7:07
  > Julianna>I'm hoping that they're more than a pretty face. Okay, let's get to it. The first one that we are going to talk about is the Possession Pale Ale.
• 7:17
  > Julianna>5.5 ABV 35 IBUs, Light in Color and body. It's a classic American pale ale. Dry hopped with citra to give it a bright, citrusy aroma and flavor. Low in ABV but high in flavor.
• 7:31
  > Dave>I will say this beer was very enthusiastic about getting out of the can.
• 7:38
  > Julianna>Oh, yes.
• 7:40
  > Dave>It greeted good old gal Juliana very exuberantly and somewhat unexpectedly, uh, as soon as she opened it.
• 7:50
  > Julianna>Yes. Yeah, that's a very good way of.
• 7:53
  > Dave>Still cleaning it off the table, as a matter of fact. But anyways, we're not going to hold that against it.
• 7:59
  > Julianna>You know what though? It's kind of proportional to some people I know from New Jersey. They have an explosive personality too.
• 8:06
  > Dave>They come right at you.
• 8:07
  > Julianna>They do.
• 8:07
  > Dave>Okay, Great. Great aroma.
• 8:11
  > Dave>Ah, very nice. Citrusy, slightly floral.
• 8:15
  > Julianna>I'd say very traditional in the pale aleness smelling ness of it.
• 8:20
  > Dave>Color is very light straw.
• 8:23
  > Julianna>Mhm. Mm. I mean honestly, it's very tasty looking. Just.
• 8:27
  > Dave>Yeah.
• 8:28
  > Julianna>By the outward appearance.
• 8:29
  > Dave>What did you say the ABV is?
• 8:32
  > Julianna>Um, it is. What did I say? Four and a half.
• 8:39
  > Dave>Four and a half. Okay.
• 8:41
  > Julianna>No, um. 5.5.
• 8:43
  > Dave>Okay. Five and a half. Okay. That's right in the wheelhouse of a pale Alex.
• 8:49
  > Dave>Um, a little thin body wise, but.
• 8:55
  > Julianna>Ah, I'm not mad about it though.
• 8:57
  > Dave>No. It's a five and a half percent pillow.
• 8:59
  > Julianna>Right.
• 9:00
  > Dave>It's kind of what it should be. Light, citrusy, tiny bit dry on the finish. Very drinkable, super crushable little beer, get some chicken wings, sit there watching the game.
• 9:13
  > Dave>You got. You're gonna have a good time.
• 9:15
  > Julianna>Yeah, I feel like it might be, if I'm going to lay any fault to this, it might be a little sharp at the end, a little bit. But if you're a hoppy person, then that's not going to bother you at all either.
• 9:26
  > Dave>Yeah, I mean it's. It's almost like a little bit of resin at the end kind of get that little bit of sharpness, a little bit of dryness.
• 9:34
  > Julianna>Yeah, yeah.
• 9:35
  > Dave>It's part of the hop choice. And there's not a lot of malt body to this. There's no. Obviously no caramel malts of any sort in this. It's all light malt. So it's basically just a nice little old beer to showcase the hops.
• 9:50
  > Dave>Five and a half percent. Yeah, I think you could. You'd be safe drinking a few of these. Mow the yard, go to the beach, go down to um.
• 9:58
  > Dave>Uh. Was it Wildwood?
• 10:02
  > Julianna>Wildwood, New Jersey?
• 10:03
  > Dave>Yeah. Wildwood, New Jersey. Go there, hit the beach, go Cape May, whatever, you know, it's all good.
• 10:09
  > Dave>I'm throwing out some city names of places I drove through quickly. Go to Egg harbor, get some eggs.
• 10:19
  > Julianna>And maybe a cake while you're at it. Um, well, Mount Holly is actually inland. Oh yeah. Compared to, I mean it's not far from the beach, but I think if it was, it was going to be like, like in a straight line, you'd be going to Tom's River.
• 10:36
  > Dave>Oh, Tom's River.
• 10:37
  > Julianna>But it's. It's closer to Philadelphia.
• 10:40
  > Dave>Yeah. Okay.
• 10:41
  > Julianna>But I like it. Do you like it?
• 10:44
  > Dave>I like this beer a lot. I think it's a nice, tasty little start to the. To the flight.
• 10:48
  > Julianna>Yeah. And what shall we rate this?
• 10:52
  > Julianna>All right, we're gonna rate it a 3.
• 10:56
  > Julianna>Be back in a minute.
• 11:01
  > Julianna>Welcome back, folks. Today's episode is a trip to New Jersey. We are doing a little flight of some beer from Spellbound Brewery in Mount Holly, New Jersey. And right before the break, we talked about the possession pale, which, honestly, like, having a good pale ale in your arsenal is good, right?
• 11:25
  > Dave>Good is good.
• 11:26
  > Julianna>Good is good. But now we're going to move on to something slightly different.
• 11:32
  > Julianna>And, uh, again, I love the art, the can art. I love the green.
• 11:39
  > Julianna>This is the Hypnotic Hops IPA. See, green hops. Hey, whatever. 6.5% ABV.
• 11:47
  > Julianna>This is their flagship. This is the one that started it all.
• 11:51
  > Dave>Like, if you wanted to drink one of their beers, this is the one they'd send you to.
• 11:56
  > Julianna>I guess so. Yes. Okay. Aggressive, hoppy aromas and flavors intertwined with a multi backbone to balance it out. Dry hop to bring out a blend of bright citrus and pine hoppy flavor. They use six American hops in this ipa.
• 12:14
  > Dave>So generally speaking, I enjoy beers with multiple, like, meaning more than two or three hops blended less. Uh, just because I feel like a lot of times they just. You're just piling on and it's just muddles things up.
• 12:37
  > Dave>Um, yeah.
• 12:38
  > Julianna>And especially if you're adding so many different new, like, profoundly different flavored hops together, it's. It's.
• 12:47
  > Dave>It's, uh, not like you can just go, oh, I'm going to put three of these hop, or, you know, a little bit of this hop to get some pine and a little bit of this hop to get some orange, and a little bit of this hop to get some melon and a little bit of this.
• 12:59
  > Dave>And, like, think you're going to create these distinct flavors? I mean, it could happen, but generally, once you start creating hop salads, it just gets a little muddy for me. Yeah, um, this one has a little bit of that, but I do see where they're going with it. There's definitely some citrus flavor, definitely some piney resin to it. Um, it's. So when I look at it, I see there's some orange in there.
• 13:25
  > Dave>So there's definitely, it's definitely got a little more body than the pale. It's definitely got some caramel malts in there, um, to kind of balance out the aggressive hoppiness. It's a little bit sharp for me, but I do, uh, you know what, I'm still drinking on it, so I must not be hating on it too much.
• 13:48
  > Julianna>Well then that, that's going to mean something.
• 13:51
  > Julianna>Okay.
• 13:52
  > Julianna>Um, six and a half percent. I'm going to expect it to be bumped up in flavor. Bumped up in abb.
• 14:02
  > Dave>Right, sure.
• 14:03
  > Julianna>Okay. There is a creaminess.
• 14:05
  > Dave>Yeah. There's definitely a little bit of extra.
• 14:06
  > Julianna>Bod and I like that.
• 14:08
  > Julianna>Um, and there is a hop bite at the end too. Yeah, very much so.
• 14:14
  > Dave>Um, so it's kind of, kind of west coast to me in a way.
• 14:19
  > Julianna>Yeah.
• 14:20
  > Dave>The pine and the citrus and then the little bites.
• 14:23
  > Julianna>It's, it's there, it's. Yeah, it's in a aggressive west coast.
• 14:28
  > Dave>Which they say, you know, Aggressive American ipa. Okay.
• 14:32
  > Julianna>Which is. But I'm not mad about that now either because my palate's tending to go into the west coast life these days.
• 14:40
  > Julianna>You know, it's like we've had orange juicy stuff for so long, it's nice to swing the pen.
• 14:48
  > Dave>Get a little bite.
• 14:49
  > Julianna>Yeah. Get a little bite.
• 14:50
  > Dave>Yeah.
• 14:51
  > Julianna>What would you pair with this? Food wise?
• 14:57
  > Dave>I think I would have some like something pretty strongly flavored, maybe spicy food, like some Indian food or some, some good Mexican food or even just like a, a nice pizza or something with some cheese and some fatty meats on it.
• 15:17
  > Julianna>Yeah, yeah. God, pizza does sound so good right now.
• 15:20
  > Dave>Mhm.
• 15:21
  > Julianna>Yeah. Yeah, I could totally see that.
• 15:24
  > Dave>I think even like some good wings, you know, some spicy wings or something. Yeah.
• 15:29
  > Dave>Because definitely the amount of hops in there, they're really going to cut through some of that spice in the food. So you really get to enjoy both parts. They would play well together, I think.
• 15:39
  > Julianna>Yeah, yeah, I think so.
• 15:42
  > Julianna>I think for somebody who is looking for a beer that's a little bit more mellow, a little bit more pilsner, this isn't going to do the job for them. Like there, there is, there are hops, uh, in here.
• 15:53
  > Dave>If you don't want hops. Yeah, if you don't want hops, you're.
• 15:56
  > Dave>Well, you shouldn't be drinking an IPA in the first place. But like, um, if, and if you're like a Mr. NEPA guy, like fall you really want is like a Julius or something that's very soft and Just the softer side of citrus.
• 16:10
  > Julianna>That's not going to happen here.
• 16:11
  > Dave>This is not that.
• 16:12
  > Julianna>No.
• 16:12
  > Dave>Either.
• 16:13
  > Julianna>No. But I think if you're a IPA lover, a beer lover.
• 16:19
  > Dave>Yeah. You're gonna like this.
• 16:20
  > Julianna>This beer is going to be solid for you.
• 16:22
  > Dave>Yeah. I think this may not be your favorite, but it'll be a good IPA that you can go and drink.
• 16:28
  > Julianna>Yeah. I don't know if I can have more than one of these, but.
• 16:32
  > Dave>Yeah, well, it's six and a half.
• 16:35
  > Dave>It's. It's. I don't know that's going to fill you up, but I think at the. The amount of hop bite on the back end might wear you down a little bit.
• 16:45
  > Julianna>Yeah.
• 16:45
  > Dave>But if you were eating, I think you'd do better if you had some food kind of cutting into that back end bite a little bit. Yeah, Yeah, I. I like it. I think, um, I'd like to maybe see a little more caramel malt in there, just a tiny bit, just to kind of soften some of that and.
• 17:03
  > Julianna>To balance it out a little bit.
• 17:04
  > Dave>Yeah. But it's, It's. It's a decent, very, very good beer. Yeah. Ah, yeah.
• 17:08
  > Julianna>Ah, yeah. Okay, cool. And what shall we rate this one? Going to three Territory.
• 17:14
  > Dave>Yeah.
• 17:14
  > Julianna>Okay, so so far, tasty. Yeah. Pale ale and hoppy beer. I mean, two solid efforts, if you will.
• 17:28
  > Julianna>Um, and I think for flagships, like, no matter where you go, I think that's.
• 17:34
  > Dave>I think that's good. Yeah. That you definitely want to have. Yeah.
• 17:38
  > Julianna>And the thing is, is good old boy Dave and I, we. We do travel a bit. And when we travel, we don't always get to the breweries based on the time and.
• 17:50
  > Julianna>And, yeah, you know, because that's unfortunately a.
• 17:53
  > Julianna>A bad thing, driving from Tennessee to New Jersey is there's. There's a few hours involved. Um, so sometimes, depending on traffic, called the Beltway. Um, you. It's past the time of, like, the breweries.
• 18:11
  > Julianna>Well, I think it's too.
• 18:13
  > Dave>Unless you know of a specific brewery in advance, it's hard to, like, say, I definitely want to go hit this place.
• 18:21
  > Julianna>Sure.
• 18:21
  > Dave>Because a lot of times we're trying to find, you know, beer for episodes. So we want to go somewhere where you can get, you know, three or four beers from this place. Three or four beers from that place. And, you know, in a good craft beer store. Oh, uh, God, is just like, it can be such a godsend.
• 18:43
  > Julianna>Yes, it can.
• 18:44
  > Dave>With people who know the local beer scene, they're like, oh, this place. You should, you know, this get some of these and get some of those and.
• 18:51
  > Julianna>Yeah.
• 18:51
  > Dave>You know, and it varies so much from state to state and place to place. Like, where. What kind of.
• 18:57
  > Dave>What level of store and, like, the personnel you're gonna get, too.
• 19:02
  > Julianna>Sure.
• 19:03
  > Dave>You know.
• 19:03
  > Julianna>Sure. Yeah. Just like going to a tap. I mean, at a tap room, you would expect everyone to be super knowledgeable.
• 19:09
  > Dave>About what's like, oh, this. These beers are great. Yeah, that's because they're paying you. But.
• 19:15
  > Julianna>Right.
• 19:16
  > Dave>But then also, like, at a tap, you go to a tap room. If. If that's a brewery that you like and, you know, you want to cover, that's great.
• 19:25
  > Dave>Um, but if you go there and you're like, ah, these beers are kind of eh. Then you've. You've blown some time and you're like, you're not gonna bring them back and share them m.
• 19:37
  > Dave>With people.
• 19:38
  > Julianna>Yeah. But I think so far we're doing really good with, like.
• 19:41
  > Dave>No, I. I think if we ever make it to Mount Holly, New Jersey, we're gonna definitely.
• 19:47
  > Dave>We're gonna hit Spellbound.
• 19:49
  > Julianna>Yes, yes, yes. Well, we'll be back in just a minute with some more from Spellbound Brewing.
• 20:00
  > Julianna>Welcome back, everyone.
• 20:03
  > Julianna>Today is a day talking about a road trip and talking about some beer from Spellbound Brewery.
• 20:12
  > Julianna>So, uh, right before the break, we were talking about the Hypnotic Hops IPA and that it was a little hoppy, a little sharp, if you will.
• 20:21
  > Dave>It's very hoppy, A little sharp. But we were actually, like, uh, during the break, we were trying a little bit more, and as it was warming up, some of that sharpness on the back end kind of falls away a little bit, gets a little sweet. So it's nice. So that's a beer you could nurse.
• 20:40
  > Julianna>You know, which for something being so hoppy, you would think the opposite.
• 20:45
  > Julianna>Right.
• 20:46
  > Dave>But.
• 20:46
  > Julianna>So that's kind of cool.
• 20:47
  > Dave>But, I mean, you're not gonna, like, if you're. You're getting into, you know, a full pint of something like that, you're not gonna just pound it down while it's cold.
• 20:56
  > Dave>Fair. Unless you're, you know.
• 20:59
  > Julianna>Yeah, that's fair.
• 21:00
  > Dave>Ridiculous.
• 21:01
  > Julianna>So, okay, next up, we are going to talk about the phase seven Hazy Double ipa.
• 21:08
  > Dave>Phase seven.
• 21:09
  > Julianna>Phase seven.
• 21:10
  > Dave>When phase six isn't quite enough, in phase eight just seems like way too much.
• 21:16
  > Dave>Go with phase seven. Yeah. Face seven. Yeah.
• 21:18
  > Julianna>Seven's like, my favorite number, so why not?
• 21:20
  > Dave>Is it.
• 21:23
  > Julianna>Mickey Mantle?
• 21:24
  > Dave>Oh, Jesus.
• 21:29
  > Julianna>Okay, let's talk about the phase seven. Double IPA is 8% ABV.
• 21:35
  > Dave>Okay.
• 21:36
  > Julianna>Sadly, it's not 7%, because that would be cool.
• 21:38
  > Dave>That would be great.
• 21:39
  > Julianna>It is bursting with citrus, peach, grapefruit, and passion fruit from the hops.
• 21:45
  > Dave>Okay.
• 21:46
  > Julianna>Flaked oats will give it a touch of sweetness and will give it that, uh, haziness.
• 21:52
  > Julianna>And, uh. Yeah, we're sort of hazy.
• 21:54
  > Julianna>Yeah.
• 21:55
  > Dave>You know, it's on the light.
• 21:59
  > Dave>It's on the edge of haziness.
• 22:00
  > Julianna>Yeah, yeah, yeah.
• 22:01
  > Dave>It's hazy adjacent.
• 22:06
  > Dave>It's definitely got a beautiful aroma.
• 22:09
  > Julianna>Oh, the creaminess. Uh, ah. Like super creamy.
• 22:14
  > Dave>Good mouth feel.
• 22:16
  > Julianna>Yeah.
• 22:16
  > Dave>Nice aroma. Leads you into it night and day from the last beer.
• 22:22
  > Dave>Different style, obviously, so it's nice to see that they can take different approaches.
• 22:25
  > Julianna>Oh, sure. God. Peaches for days.
• 22:30
  > Dave>Got some good peach. I'm not. I'm not. Good old boy Kendall. So I. I can't find the passion.
• 22:36
  > Julianna>Fruit, but I have a feeling that he would, though.
• 22:40
  > Dave>I'm sure it's in there. He'd find it.
• 22:42
  > Julianna>Yeah, yeah, he would totally find it.
• 22:46
  > Dave>This is just a good old tasty, lip smacking hazy ipa.
• 22:52
  > Julianna>Yeah, it is. It is. I. I think there's like, a little bit of pithiness at the end.
• 22:58
  > Dave>Um. Yeah, it's not too sweet. It doesn't finish sweet.
• 23:01
  > Julianna>Right.
• 23:01
  > Dave>But not like it's got a little dryness. Yeah. Right where you want it.
• 23:05
  > Julianna>Um, yeah, right at the end to help finish it off.
• 23:08
  > Julianna>And I think that pithiness slash hot bitterness is there.
• 23:13
  > Dave>Yeah.
• 23:14
  > Julianna>But, God, this is. This is tasty. And this is only 25 IBUs, too. There's a lot of flavor for, like, low alphas is what I'm getting at.
• 23:23
  > Dave>No, and. And it's like you said, it's a little bit of pithiness, you know, it's not like you got a mouthful of pith, you know, or anything like that, so.
• 23:32
  > Dave>Because that would be. That would be bad.
• 23:34
  > Julianna>Would it be bad?
• 23:35
  > Dave>Well, I mean, I guess it depends on what you're into, but, uh.
• 23:41
  > Julianna>Okay, you're. You're funny.
• 23:44
  > Julianna>You're really funny. I like you.
• 23:52
  > Dave>Yeah.
• 23:52
  > Julianna>Okay. I m. Think this would be okay. What would you pair this one with? Actually, um, M. Because, like, with Hazy's, you know, they tend to be juicier. And this is juicier than the last one that we had, Correct?
• 24:12
  > Dave>Yeah. I mean, this beer.
• 24:16
  > Dave>I don't know, man. Like, I stink it doing these pairings, but I'm, uh, going to say something not quite as spicy or sharp as, like, what we were talking about with the other beers. Maybe.
• 24:29
  > Dave>Maybe a little pasta or something.
• 24:30
  > Julianna>Okay.
• 24:31
  > Dave>Um, I don't know. What would you. What do they eat?
• 24:35
  > Julianna>And I just. I just noticed this on the can. Um, it's dry hop with Galaxy, Victoria's Secret and Citra.
• 24:43
  > Dave>Victoria's Secret.
• 24:44
  > Julianna>Yeah. That's an interesting one to add into the mix.
• 24:48
  > Julianna>I would not have thought of that.
• 24:50
  > Dave>Yeah, it makes me feel kind of dirty for drinking it, but.
• 24:55
  > Julianna>You'Re fine.
• 24:56
  > Dave>Oh, I know that, baby.
• 25:00
  > Dave>I know that. Um, okay, Vicky Secret. Okay, so Galaxy. That's a bigger kind of Boulder hop.
• 25:12
  > Dave>Um, I think it's also my stripper name, if I'm not mistaken.
• 25:17
  > Julianna>Oh, you have so many.
• 25:18
  > Dave>I know.
• 25:19
  > Julianna>I mean, yeah, it's like, every month there's a new one.
• 25:22
  > Dave>Uh, I went by Mosaic for a while, but.
• 25:24
  > Julianna>You did go by Mosaic.
• 25:25
  > Dave>Yes, but, yeah, as far as pairing with this. Yeah, I think you could. I think you could go.
• 25:31
  > Dave>You could run the gamut with any kind of bar, food or anything at a. Some nice barbecue to kind of match the sweetness a little bit. Some.
• 25:41
  > Dave>You, uh, know, some ribs or something.
• 25:43
  > Julianna>Yeah.
• 25:43
  > Dave>Good burger.
• 25:44
  > Julianna>Yeah.
• 25:44
  > Dave>Sure would go well with this. Yeah. I don't think you're hindered, uh, too much. You know, maybe not a. Maybe not a big old piece of chocolate cake, you know, that might, too.
• 25:55
  > Dave>Well, no, um, you know, some Fruit Roll Ups might go. Well. You know, Fruit Roll up. I had one not too long ago. Stole it from my mom's house.
• 26:07
  > Julianna>Did you?
• 26:07
  > Dave>Yeah, it's pretty good.
• 26:09
  > Julianna>Okay.
• 26:10
  > Dave>Yeah.
• 26:11
  > Julianna>How long has your mom m. Sitting on that?
• 26:14
  > Dave>Well, no, because, you know, my m. Okay. She got great grandkids coming by, so.
• 26:20
  > Julianna>Okay.
• 26:21
  > Dave>I stole candy from babies. Okay, let me just say I stole candy from babies, all right? And I ate it and I paired it with a beer. Wow.
• 26:30
  > Dave>Okay. I'm a monster. Okay, thanks. You get what you get. Now you finally got me to say what you've wanted me to say. Yes, I am a monster.
• 26:41
  > Dave>Can I have some more of this beer, please?
• 26:43
  > Julianna>Well, yeah, you could totally have more. Okay, well, the fact that you're wanting more.
• 26:46
  > Dave>Some Fruit Roll Ups.
• 26:48
  > Julianna>No, we, uh, don't have that in this house.
• 26:51
  > Dave>But fine.
• 26:52
  > Julianna>I know, I know. But that being said, yeah, this is enjoyable. I feel like I like it even better than the hypnotic hops.
• 27:02
  > Dave>I do, too. I think the.
• 27:06
  > Dave>This one borders on, like. I couldn't have a lot of this one. I couldn't have more than one or two pints of this because it would get too sweet, and I would get.
• 27:17
  > Julianna>Okay, that's fair, right?
• 27:17
  > Dave>Like the. The oats, the. All the Hops and everything that's going on. The sweetness, I think I would get full.
• 27:24
  > Dave>The hypnotic hops, I probably wouldn't have.
• 27:27
  > Dave>I could maybe have two or three of it if I was eating because it's a little bit lower abv, it's a little bit lighter in body and stuff. Um, but honestly I would probably start with one of either this one or the hypnotic hops and then go off into the uh, possession pale if I was going have multiple beers there. Just because I could keep having those possessions for a little while.
• 27:56
  > Julianna>Yeah, I mean that pale ale is, is nice.
• 27:58
  > Dave>And you know you, you get, you set yourself up with the big beer in the front, you're eating, you know, you, you know, getting your flavor in and stuff and then you can merge into the lighter beer, you know, and.
• 28:11
  > Julianna>That is a good question. So if you're going to a party and uh, at the party you know that the person hosting is a craft beer lover.
• 28:20
  > Dave>Mhm.
• 28:21
  > Julianna>Who's going to have a variety of beer.
• 28:24
  > Julianna>Maybe they're trying to show off or maybe they just live in an area that has an abundance of really good availability. Where do you start?
• 28:33
  > Dave>I started with the barley wine. I want to drink the most expensive beer they've got.
• 28:40
  > Dave>And then I'm only going to have a sip. I want them to open up their 20 year old bottle of barley wine and I'm going to have a sip and then I'm going, okay, that was nice. And then I'm going to go drink, you know, a pilsner.
• 28:53
  > Julianna>Oh, you're that special?
• 28:54
  > Dave>I'm that guy. I'm the guy who never gets invited back to a party.
• 28:58
  > Julianna>Gotcha. That's great.
• 29:00
  > Julianna>Whereas I'm the opposite.
• 29:03
  > Dave>Like you're the cheap date.
• 29:04
  > Julianna>No, I'll drink the lower ABV stuff while I'm having the food and putting the layers on, et cetera, et cetera. And then as the party wears on and the cool people are still there while the periphery have left, then you get to the good stuff and then you try.
• 29:22
  > Dave>Yeah, it just depends on like what somebody's wanting to open or willing to open.
• 29:27
  > Julianna>And that's fair. That's fair. Okay.
• 29:30
  > Julianna>Oh, that's good. Just curious.
• 29:32
  > Dave>Yeah, But I think also you know, just depends on uh, what you're in the mood for and how far you got to drive.
• 29:43
  > Julianna>Yeah, that's a.
• 29:45
  > Dave>You have to be responsible folks.
• 29:47
  > Julianna>Yeah, yeah. Have to be responsible.
• 29:50
  > Dave>Take a lift.
• 29:51
  > Julianna>Okay, well, we'll be back with more musings in just a minute.
• 30:01
  > Julianna>Welcome back everyone. So today's episode is revolving around, uh, a brewery from New Jersey called Spellbound Brewery. And, um, they're from Mount Holly, New Jersey, which is more inland than the coast, for those of you that are trying to keep up. And, um, right before the break, right before the couple of breaks, we were talking about a pale ale. We were talking about, uh, a Hoppy ipa. We were talking about a hazy ipa. And now we get to the last one known as the porter. But this porter is a little special because this is. This porter is aged, um, on Palo Santo, which is.
• 30:50
  > Dave>Is. That's like South American wood, right?
• 30:52
  > Julianna>Yeah. Which is interesting. So this is 6.9% ABV.
• 30:58
  > Julianna>So it's not too high in the grand scheme of things.
• 31:00
  > Julianna>Now this is, um, gabf gold in 2017 and then silver in 2018 and 2021.
• 31:10
  > Dave>Wow. That's crazy.
• 31:12
  > Julianna>That is.
• 31:13
  > Dave>I mean, that's great. The only other Palo Santo beer I think we were talking about, it was called Palo Santo. It was from Dogfish Head. And I think they built an in like an entire fooder or something out of Palestine to wood that they age their beer in.
• 31:32
  > Dave>And it was really good. And it was a very distinctive beer. I don't know if they still make it. Maybe they do or don't. I don't know.
• 31:41
  > Julianna>I don't know. Yeah, I don't know. I haven't seen it on the shelf.
• 31:45
  > Julianna>But I do remember we went to the brewery and we saw it.
• 31:50
  > Dave>Yeah.
• 31:51
  > Julianna>And actually, I think that's when we went with my dad.
• 31:54
  > Dave>Yep.
• 31:54
  > Julianna>And, um, he was sort of blown.
• 31:56
  > Dave>Away that he loved all the plumbing and the pipe work.
• 31:59
  > Julianna>Oh, gosh. Yes. So Tiger was a fan of the plumbing.
• 32:03
  > Dave>Yep.
• 32:04
  > Julianna>Because he was a plumber.
• 32:05
  > Dave>There you go.
• 32:05
  > Julianna>Anyways, okay, so 6.9% ABV Porter. Uh, it's a year round porter, which.
• 32:11
  > Dave>They think they're mesmerizing Porter is what it's called.
• 32:16
  > Julianna>Yes. That is their, um, standard.
• 32:19
  > Dave>Yeah. Um, one of their four core beers.
• 32:22
  > Julianna>Yes, one of their cores. Thank you. But aged on Palo Santo wood, the Palosanto brings out more chocolate flavor. And the beer changes flavors and aromas as it warms. Most notable is the chocolate vanilla anis and mint.
• 32:38
  > Dave>I smell the anus right now. I'm smelling.
• 32:41
  > Julianna>Do you? Yes.
• 32:42
  > Dave>Oh, wait, that was my thumb. Sorry.
• 32:44
  > Dave>Um, sorry.
• 32:47
  > Dave>Um, no, it is very chocolatey. This is a very chocolatey beer.
• 32:53
  > Julianna>So very, like roasty chocolatey, right?
• 32:56
  > Dave>Yeah. But when you taste it, the wood does bring out.
• 33:05
  > Dave>Wow. It's almost like this interesting sort of milky vanilla Flavor from the wood in.
• 33:25
  > Dave>I do see where there you could get some anise.
• 33:31
  > Dave>I'm. I'm guessing maybe if it warms up more, you might get some mint. I don't know. I'm gonna let it sit for a little bit, but kind of warm it up. But very interesting beer.
• 33:47
  > Julianna>This is.
• 33:50
  > Julianna>Okay. So there's this creaminess to it up front. Right. But then it ends, like. And it's not like a hazy ipa, where the creaminess is throughout and sort of subtly finishes.
• 34:03
  > Julianna>This has a nice hard finish to it, if that makes any sense.
• 34:07
  > Dave>Yeah.
• 34:07
  > Julianna>You know what I mean? But, um, it's got this, like, almost slickness at the end, too. This tastes more than 6.9% ABV.
• 34:17
  > Julianna>Like, I just feel like there's a lot of flavor in here.
• 34:21
  > Dave>I think there's a lot of depth to what's going on. Um, I even kind of get notes of cinnamon, which is probably just crazy. But, like, I think when you have beers like this where they're aged on wood, and it's got, like, all the things going on from the malts, plus the wood, plus the hops and whatever else, you know, they've done to it, um, you're gonna sometimes get notes yourself that maybe other people don't fully get. And that's kind of. Kind of part of the cool thing as well, is what sort of individual experience are you having with this beer?
• 35:05
  > Dave>This is a very interesting beer in a lot of ways to me, just. Just because you don't see this very often. You know the palo Santo.
• 35:17
  > Julianna>Sure.
• 35:17
  > Dave>Because it's probably not that cheap to.
• 35:19
  > Julianna>It's a wild tree that's native to the Yucatan Peninsula and also found in Peru and in Venezuela. So clearly it's not indigenous to the United States. You know what I mean? Um, yeah. And it's found in seasonally dry tropical forests.
• 35:39
  > Julianna>But I burn a lot of Palo santo in the house.
• 35:44
  > Dave>Smells great.
• 35:45
  > Julianna>Just because it is such a great aroma.
• 35:48
  > Julianna>And it's one of those woods that it doesn't just, like, burn quick. It kind of, like, the smoke lingers, and the smoke is just a beautiful fruit.
• 35:59
  > Dave>Yeah. Uh, in our little fire pit sometimes to just to keep the mosquitoes away and just to enhance the. The experience of being out there.
• 36:09
  > Julianna>Sure.
• 36:10
  > Dave>I think it's an amazing, amazing wood.
• 36:16
  > Dave>And usually I only say that about mine, but.
• 36:22
  > Julianna>Um. So there's been a few breweries that have used Palo Santo. Uh, besides Dogfish Head, that's the first one to come to mind. Remember that we did, um, a brewery Takeover from Estonia.
• 36:40
  > Dave>Oh, yeah.
• 36:42
  > Julianna>If I'm saying that correctly.
• 36:43
  > Dave>Pahala, the elk. It was elk brewing, was it?
• 36:46
  > Julianna>Elk. Okay, well, anyways, that's what it was.
• 36:48
  > Dave>That's what it is in English is elk.
• 36:51
  > Julianna>Okay, Gotcha. Well, they have done Baltic porters aged in Palo Al Santo.
• 36:57
  > Julianna>Yeah. Which I think is.
• 36:58
  > Dave>That's very cool.
• 36:59
  > Julianna>Yeah. And in Ecuador, they drink Apollo Santo tea, so I'm assuming that they use like some wood chips in it. But how interesting is that?
• 37:08
  > Dave>Very cool.
• 37:09
  > Julianna>But anyways, I. I mean, kudos for thinking that.
• 37:14
  > Julianna>I mean, to use going outside the box. Right, right, right.
• 37:17
  > Dave>It's very, very creative.
• 37:19
  > Julianna>I mean, here, where we live, when we think of barrel aged, it's obviously like a whiskey bourbon.
• 37:25
  > Dave>It's mostly oak, Right? Yeah, right, Absolutely.
• 37:28
  > Julianna>So to have something like this, this is really quite nice.
• 37:31
  > Dave>Yeah.
• 37:31
  > Julianna>Quite nice.
• 37:32
  > Dave>I think this is the beer of the flight. Or the. Yeah, the beer of the flight.
• 37:37
  > Julianna>Oh, totally.
• 37:38
  > Dave>Yeah.
• 37:38
  > Julianna>This is. I.
• 37:41
  > Julianna>I just. Yes. Yum. I think we should rate this a five.
• 37:46
  > Dave>Okay, we'll go five.
• 37:47
  > Julianna>Yes. And I could see why this has won many awards.
• 37:52
  > Dave>Yeah.
• 37:54
  > Julianna>Because it's not just a woody flavor. It's really, like, enhancing.
• 38:00
  > Dave>I. I only wish we had the original porter to try.
• 38:04
  > Julianna>Well, that's fair. That's fair.
• 38:07
  > Julianna>Well, I think for a flight that we found just randomly at a craft beer store, I think this is a great intro to Spellbound.
• 38:17
  > Dave>If you're in central eastern New Jersey or eastern Pennsylvania, find these beers.
• 38:23
  > Julianna>Yeah, totally. Totally. Well, that's going to do it for today, good old boy. Dave, thanks for being here.
• 38:28
  > Dave>Hey, thanks for letting me be here in my home.
• 38:34
  > Julianna>Sure, yeah.
• 38:35
  > Dave>Drinking beer.
• 38:36
  > Julianna>This is good old gal Juliana. Thanks for joining us. Keep on chuggling and catch you next time.
• 38:44
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• 38:53
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• 38:56
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• 39:21
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• 39:39
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:02
  > Dave>Um, this has been a 110 hand.
• 40:26
  > Announcer>Production of SIP, Suds and Smokes, a program devoted to 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.