November 8, 2024 • 51 mins
He would have loved this flight
@Eqbrewery @beachwoodbrewing @jesterkingbrewery @blackberryfarmbrewery @prettythingsbeer @fontaflorabrew #InMemory #CraftBeer #CraftBeer #BeerTasting
Co hosts : Good ol Boy Dave, Good ol Boy Tim, Good ol Boy Mike, Good ol Boy Sparky, and Good ol Gal Julieanna SUDS Episode – In this heartfelt episode, the Sips, Suds, & Smokes crew gathers for the second annual bottle share in memory of their beloved friend and former cast member, Good Old Boy Caperton. Known for his passion for saisons and his unyielding spirit, Caperton left an indelible mark on all who knew him. Join us as we share beers that Caperton would have loved, reminisce about his vibrant personality, and celebrate the joy he brought to their lives.
Each bottle tells a story, whether it’s a cherished memory of Caperton or a bold flavor reminiscent of his adventurous palate. As they sip and savor, the hosts also reflect on Caperton’s infamous Kudzu reports and his unabashed disdain for Nazis, bringing laughter and nostalgia to the table. We taste and rate the following beer from 1-5:
6:45 Careful With That Aprium, Eugene – Lambic-inspired ale with Aprium 2016 release. 7% ABV. Beachwood Blendery Long Beach, CA SUDS-5
14:16 Classic – Belgian-style Saison brewed with Belgian saison yeast and European noble-type hops. 6.3% ABV Blackberry Farm Brewery Maryville, TN SUDS-5
24:30 Our Finest Regards- English Barleywine. 12.1% ABV Pretty Things Beer & Ale Project Somerville, MA SUDS-5
30:53 Mr. Mingo – farmhouse simple saison with barley, wheat, and roselle hibiscus flowers then dry-hopped with more hibiscus flowers. 4.8% ABV Jester King Brewery Austin, TX SUDS-3
36:50 Keeping Memories- Solera Foeder Farmhouse Ale- 6% ABV Equilibrium Brewery Middletown, NY in collab with Keeping Together Chicago, IL SUDS-5
42:49 High Like A Dove – Appalachian Wild Ale fermented with local blueberries and conditioned on vanilla and nutmeg. 6.4% ABV. Fonta Flora Brewery Nebo, NC SUDS-4
After credits rolled – we were drinking Brine – mixed culture saison brewed with oyster, sea salt, barley, rye and smoked wheat. 5.2% ABV Fonta Flora Brewery Nebo, NC SUDS-4
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
Bottle Share, Craft Beer, Belgian Lambic, Barley Wine, Farmhouse Ale, Saison, Beer Tasting, Equilibrium Brewery, Beechwood Blendery, Jester King Brewing, Blackberry Farms, Pretty Things Beer, David Caperton Tribute, Sour Beers, Beer Cellaring, Beer Ratings, Pink Floyd Beer, Hibiscus Beer, Solera Beer, Appalachian Wild Ale
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds, and
Smokes.
>> Julianna (00:04):
Today is the second annual bottle
share to celebrate our good friend, good old boy
Caperton. That was taken from us
way too soon. And, um, in celebrating
that, we've been talking about a bottle share here today
of the things that Caperton would drink.
The beer that I brought today to discuss is going to be
(00:24):
keeping memories from equilibrium.
>>
I have brought a beer from
Beechwood, uh, Blendery. Um, it is a
Belgian lambic called Careful with that
aprium, Eugene.
>> Tim (00:37):
I brought our finest regards, barley wine
by pretty things.
>> Dave (00:42):
I brought Mr. Mingo from Jester King
Brewing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I brought from BlackBerry Farms
their classic saison, Belgian
style.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It's sips, Suds and
smokes with your smokin host, the good old
boys.
>>
Suds.
>> Tim (01:50):
Suds. Uh, suds.
>> Announcer (01:51):
Uh, it's time for more suds.
>> Julianna (01:56):
Hey there. Gather round.
Grab a bottle of something comfortable.
>>
Oh, there's lots of good bottles in front of us.
>> Julianna (02:03):
Cause we're gonna have a ball today.
Welcome to another side segment where we don't just sit
around and drink beer all the time. Oh,
no, sometimes we have to go to the store and get
more beer. And believe me,
that takes effort sometimes.
>>
Cut. Paste a new entry line.
>> Tim (02:22):
Right.
>> Dave (02:24):
You know what? If I had a, um. If I had a
button that.
>>
Can we rate the entry line? Express?
>> Dave (02:30):
I give it a. I give it.
>>
A solid two there.
>> Dave (02:32):
That would express how I feel about you right
now. You know what? I'm going to give you
a one finger.
>>
A one finger.
>> Dave (02:40):
There you go.
>> Julianna (02:42):
Oh, so sweet.
Well, I am one of your hosts, good old gal
Juliana. Um, today is a special
episode, and the
beer that I brought today to discuss is going to be keeping
memories from equilibrium. And joining me at
the table today is good old boy Mike.
>>
Hey, this is good old boy Mike. I have brought a
beer from Beechwood. Ah,
Blendery. Um, it is a Belgian lambic
called Careful with that aprium,
Eugene.
>> Julianna (03:13):
Good old boy Sparky. Hello.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey. Um, I just wanted to reveal that
I might be the illegitimate love child of David
Kaperton. But in the meantime, yes,
it was true. I can grow that
beard. Um, but I brought from
BlackBerry Farms. All of them.
>> Dave (03:32):
All the farms.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : All of the farms. They are classic
seon, Belgian style.
>> Julianna (03:39):
Good old boy Tim.
>>
Hello.
>> Tim (03:42):
Good afternoon. I brought to
share with us this good old boy
timing
is my special.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, Tim.
>>
C cards.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Thank you. For sharing yourself.
>> Tim (03:56):
I couldn't see what she was holding up about.
>> Dave (03:59):
I brought Good Old Boy Tim.
>>
You are Good Old Boy Tim.
>> Tim (04:03):
Dave's legally court obligated to have me
here. That's all reason I'm here.
Um, but I brought, uh,
uh, our finest regards. Barley wine by Pretty
Things. Um, and it is a 13 year old
beer, so it hopefully doesn't taste like soy sauce, but
we'll see.
>> Julianna (04:21):
Good Old Boy Dave.
>> Dave (04:24):
Hey, this is Good Old Boy Dave. And I brought Good Old
Boy Dave and Good Old Boy Tim.
Uh, I brought Mr. Mingo from
gesture King Brewing in Austin, Texas.
It is a 5.2% farmhouse
sale with Hibiscus.
>> Julianna (04:42):
Well, today's episode is our second annual
bottle share to celebrate someone who left us
way too soon. On October 4,
2022, we lost a very dear friend and member of
the Sips, Suds and Smokes family.
David Cornelius Caperton
iii, AKA Good Old Boy Caperton.
He passed away unexpectedly and we all still miss
(05:05):
him terribly.
>> Dave (05:06):
There are few people in the world who were more passionate
about Cezanne. Um, Good Old Boy Caperton drank
them and brewed them. He was never afraid to
praise the ones he liked. And he definitely
was not afraid to critique the ones he
didn't.
>>
This might be a good beer, but it's
not.
>> Dave (05:25):
It could have been if you hadn't messed it
up.
>> Julianna (05:28):
Right, but. But then there's the first one. Yeah, right. But then
there's that. So today we are having a
bottle share to celebrate Good Old Boy Caperton
and to share the beers we think he may have
enjoyed. Good Old Boy Sparky, why don't you give us the
suds ratings for today?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Sure thing. Um, we're going to be discussing and rating these
beers with these suds ratings. Plush, our
(05:50):
signature Bel sounds. Here are
Those ratings now.
1. That sucks. Give
me anything but a Bud,
Dave.
>> Dave (06:03):
I was getting there. I was pouring a beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Number two, Was that a
pouch?
See, I got that one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Number three.
>> Julianna (06:17):
Ah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, what a relief.
Number four, A buddy should really not make
that sound.
And number five, listen to that hang time. Give me
another.
(06:41):
God bless. Okay, so Good
Old Boy Mike, why don't you start it off for us?
>>
Yeah.
So our format today for this episode is, uh, each
of us is, uh, picked a beer that is a bit of an
homage moment, you know, with Gaberton. He
was just such, uh, a huge
fan of the style of the beers that we have selected
for today. He was absolutely
the saison man of the
Southeast. He was stronger than all of us. He was bigger
(07:10):
than all of us. And, uh, he
was such a fan of, uh, a lot of,
um, really great sour beers as well.
Um, loved Belgian, Belgian Lamex,
Fruited, uh, Belgian Lambics,
um, all things infected. Um, you know,
he actually worked in Austin. He loved infections and,
uh, so he was around infected people all day long.
(07:32):
Um, so each of us has, ah, selected
a beer that is very much a beer that we would have sat
down and shared with Caperton. So,
um, the beer that I brought is from Beechwood
Blendery. It, uh, is called Careful with that apron,
Eugene. Um, so
it's, uh. There's, uh, a little bit of a story behind
(07:53):
the name of the beer. Um, a couple of people walk into
the, uh, woods and are, uh, chopping at each other and
somebody loses, uh, that contest and gets,
uh, whacked through that. So that's where the name of this comes
from.
>> Julianna (08:05):
From one of the greatest bands ever,
Pink Floyd. Floyd on the Relics album,
in case you care.
>>
So if you did not know what an aprium is,
that is okay, because a lot of you probably don't.
It is a stone fruit. There's, uh, actually a
hybrid between apricots and plums. So very
similar to apricots. Um, apriums
are complex. They're plum, they're plum. They're
plum. They're plum. Apricot hybrids that
(08:32):
actually show primarily apricot traits and
flavors.
>> Tim (08:35):
So is that like a pluot?
>>
Um, so it's in the same family. So the
pluot is actually another hybrid
version of plums and apricots as
well. It
is more plumbing that is correct. Yeah.
So apium, uh, trees actually grow
quickly and are usually compared, uh,
(08:58):
to something that I can't read along
the line I'm looking at right now. So anyway,
look, you can't read now. The very
key thing is what's up.
>> Dave (09:08):
They're actually.
>>
They're very late harvest ripening. So
these are like the last fruits that you're going to pull
off of the trees, you know. So you'll
get plums usually very early on. You'll
get, you know, apricots kind of in the middle of the harvest,
and you'll get, uh, apriums, you know, kind
of late in the harvest season.
>> Dave (09:28):
So the final fruit.
>>
Love beechwood. I can't begin to tell you
enough fabulous, uh, things. Um,
Dave and I have been, uh, to the,
um, to the Long beach, uh, um, brew
pub. Food's good too. Well, the food was
absolutely amazing. Um, they have actually
expanded quite a bit. Um, I was
surprised. I knew that they had a production
(09:52):
facility, uh, that is in a different part of town.
And they've actually, uh, expanded to
five different locations that you can actually purchase
and enjoy their beers on tap as well as they have really great
distribution still. So, um, two sides
of, uh, there's a clean line side of beechwood, uh, and
then there's the blendery. So they have a,
(10:12):
um, you know, a lot of good
creativity on, say, both sides of the coin or the
wall, um, you know, to keep one one side
infected and the other one pure and clean. Um,
this is a Belgian lambic style. Again, that's, uh,
fruited aprium. Uh, this is at
7.7 Ah percent ABV, which is kind
of high for, you know, a, uh, lambic style. What you guys
(10:35):
think of this beer?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Freaking delicious.
>> Tim (10:38):
Yeah, it's incredible.
>> Dave (10:40):
Yeah. This is like. This brings me back to
when I really enjoyed sour beers back in the
day.
>> Tim (10:46):
Absolutely.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I didn't know what an aprium was, but, I mean, I just
assumed it was like, peach or something.
>> Dave (10:51):
Taste both parts.
>>
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The stone fruit for days.
Delightful.
>> Dave (10:57):
And then the plum comes out, like, right at the. Right, the
very.
>> Tim (11:02):
Skin. Yes, absolutely.
>>
Yeah.
>> Tim (11:05):
Yeah. I mean, it's the. It's like the
lambic sourness that I really enjoy. There's, you know, a
hint of vinegar, but nothing that,
like, dominates. But you just get, like, a nice acidic note. But
not overwhelming. Yeah, My teeth aren't peeling.
>> Dave (11:20):
You know, jaw clinch.
>>
I don't have to brush my teeth comment
there. Yeah, yeah. Uh,
Cabreton would have loved this.
>> Julianna (11:29):
Oh, my gosh. He would have. Yeah. And. And I know he
would talk about, like, the stoniness of it,
too. I. I just love the fact that, like,
there's the barnyard. It's there. It greets you right at the
beginning. You get a little bit of, like, that lactic acid,
but the. The fruit is still, like, kind of riding
the wave on top throughout. And it's.
(11:49):
It's just so nice because apricots and
plums, they're such a delicate fruit, and for them to
come out like this, you know, throughout, but not
overwhelming. It's gorgeous.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, And I love stone fruit, and I
think sometimes I've had stone fruit beers that are just way
too acidic, and this is clearly not the
case here.
>>
Well, the, uh, the thing that, um.
I look, uh, at this beer, I had it,
uh, when it was first released and fresh, and then this
bottle that I've actually had gently cellared for the
last eight or nine years, and,
um, this is, ah, this is a great
example. We've talked about cellaring beers on the show many,
many, many, many times. Uh, this is.
(12:32):
Time has been very kind to this. This is just perfectly
aged just the way that it is right now. So,
um, yeah, I would, uh, I would say that,
uh, the folks at, uh, Beechwood, if you've not gone back and
tasted your beer after eight or nine years,
it is, uh, right at the tippy top of, uh,
excellence.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're doing good.
>> Dave (12:51):
Send more. Yeah, I need it.
>>
Let's rate this beer up, everybody. What do you think about this?
>> Julianna (12:56):
As if there was a doubt. We are going to rate.
Careful with that. Abraham Eugene a 5.
>>
Well, I wasn't intending to knock it out of the park, but I
think that Cabreton would have proved, uh, very much of that
rating for sure. And, um, you know,
this is really nice, man.
>> Dave (13:13):
Yeah, it was really nice, man.
>>
It does not suck. Mike, can I have some
more? Yeah, that would be probably how you would
go about, you know, that conversation.
>> Julianna (13:24):
Well, we'll be back with more in just a minute.
Welcome back, everyone. Today
is our second annual bottle
share to celebrate one
really a good, good guy, um,
that we lost too soon. His name was David
Caperton, otherwise known as Good Old Boy Cap.
(13:45):
And today we're doing a bottle share in
homage to good Old boy Dave
and drinking some of the things that
he would drink. And, uh, some he
would like.
>>
Some he would. Oh, this is hard.
>> Dave (13:58):
Yeah, right. They're not all going to be winners.
>> Julianna (14:01):
Somehow. I think this next beer is something.
>>
That knocked out of the park.
>> Julianna (14:04):
I think he would say was very enjoyable.
Um, Good Old Boy Sparky, what did you bring to the table
today?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I brought. There's. In East Tennessee, there's a
series of farms, and it's like
they're all. They're all called BlackBerry.
>>
There's Maddie's head explode.
>> Dave (14:21):
There's like a dozen.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's at least like
1272 farms that are
all named BlackBerry. And one of the really cool
things is that they've all consolidated
to create one brewery. Yes.
That's called the BlackBerry Farms
Brewery.
>> Tim (14:41):
We're.
>>
We're harassing a mutual friend that is the brand
ambassador for this or.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We're telling a true story, Dave.
>> Dave (14:48):
I mean, you know, there's so many.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : BlackBerry Farms, and I'm so glad that they all
got together to make one beer.
So, um. No. So BlackBerry
Farms is
located in East Tennessee and powered by,
uh, Ruby Tuesdays and.
(15:09):
And really created some of the greatest
Cezanne. I. I Think it's,
like, one of the best seasons in the country. And it
was always one of Caperton's favorite.
Uh, and I have to put a pin in this. Do we have any
scratch going on here?
>>
We don't today.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay, that's great. So I can. I'm safe going back
to the farms.
>> Dave (15:30):
Sparky would. Would. Would not be great with
scratch beer.
>>
So.
>> Tim (15:34):
So last time m. I was told I brought bottles of dirt, so y'all aren't
getting any more of my scratch beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's true. So. So if you
look at this beer, I mean, God, what an amazing
saison. And it's a shame, because
I believe they've sold to another. They're probably
changing the name soon. I don't know if this is going to continue, but,
God, if you look at the head on this, just classic
(15:57):
saison head.
Um, and it's from the bottle as well. Like, I know that
the bottle and can used to be different in terms of, like,
bottle condition, all that. I don't know if they're still.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I can speak to that either. But. But this.
I mean, like, you just pour it, and I think.
I think you poured some, and I just noticed it just overflow,
(16:17):
like. Yes, that's exactly what's supposed to happen.
>>
Yes.
>> Tim (16:19):
Oh, yeah.
>> Julianna (16:20):
It's delightful.
>>
Um, yeah, we've, uh, talked about a lot of
BlackBerry farm beer on many,
many shows, and, um. Farms. I'm sorry.
Yeah. In your eye again, M. Uh, Manny.
Um, so, uh,
this is, uh, by the hand of Roy Milner. Great
friend. Uh, I have to say that it was really cool
to be there at the moment of looking at
(16:43):
the wide variety of recipes that, you know, Roy was
considering when, uh, this beer was,
uh, you know, going through a wide range of
choices. Great choice of yeast.
Um, just so classic. Even
as I look back on, uh, this beer, you
know, 14 years later now,
um, it's actually better than Dupont.
(17:06):
I can't believe I'm saying that. Um, but it is
just every bit of everything that Roy was chasing
to create a really great American
saison. I, um, know that Caperton would
have just enjoyed this every single day of the week if he had
his choice. So it's just such a fabulous
beer. And I, um, know that,
um, I know a lot of people will still enjoy
(17:28):
this, even through, uh, change in, uh, ownership
there. But, um, I think it's, uh, really
great today.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's one thing I also wanted to say about Caperton was,
uh, he was an army guy. He, like, served his
country and was in the
medical profession. Um, but there's one
thing about Caperton is there's really two
(17:50):
things that he hated a lot. I think one of them we're going to get to a little bit
later on. Uh, so one of them was
kudzu for sure. And the second thing was,
man, that guy really hated Nazis. Like
nobody, nobody I've ever
met.
>> Dave (18:04):
It's weird, but yeah, yeah, that was true.
>>
It was really strange.
>> Tim (18:08):
No space.
>>
Well, let's rate this up and uh, then we'll enjoy
a kudzu, uh, report from Dave for
sure.
>> Julianna (18:15):
It's a. Yeah.
>> Dave (18:22):
All right, so we're gonna kind of
go back in time a little bit to a beer
or an episode, I think it was Main
beer company. Um, the episode I believe
is called Peeper is my codename.
And um, this
is not the first, but it is definitely one
of the cooler kudzu
(18:45):
reports that good old boy Caperton used
to do.
>> Speaker G (18:52):
All right folks, I'm
back to warn a, uh, largely
unsuspecting populace of the many,
many threats that are posed to
us by the green invasive
horror that is known
as kudzu. Maybe
you, some of you listeners may be familiar with this bit,
(19:14):
but um, but today we're going to talk
about uh, some pretty specific stuff, so try to hang
with me here. The green menace that creeps up to two
feet a day, wherever it takes root. And
that's, that's no joke. I mean that's
legit. That's legit.
>> Dave (19:30):
I mean that's how many I have.
>> Speaker G (19:32):
You don't, you don't see it, but it's moving,
right? Well,
we already know this and we already know that it can overtake
our yard, consuming our personal
spaces and possibly any slow moving
seniors and toddlers who may be out there
loitering. But did you
know? Did you know that's.
(19:54):
Yeah, exactly. I mean, toddlers, guys,
come on, think of the children out of
hand. But anyway, did you know that
a, uh, very important facet of our daily
lives is affected by our
ecosystem itself?
I don't even kind uh, of botch that
according. It can affect our
(20:16):
ecosystems is what I'm trying to say. Kudzu
can. And according to Al Gore's Interwebs, an
ecosystem is a biological community of
interacting organisms and their physical
environment. Think of it this way. Plants feed
animals, right? And if we're
lucky, both plants and animals will feed
us. But once this slow motion green
(20:39):
tsunami takes root, it can form a blanket
over land, trees, vegetation, making
it difficult or nearly even
impossible. Nearly even
wow. Nearly even impossible.
That's deep for light to get through. And we all
know photosynthesis. I don't want to get too deep. I don't want to get
(21:00):
too deep.
>>
Too late.
>> Speaker G (21:02):
Don't make me get deep.
>> Dave (21:03):
It's pretty deep, dude.
>> Julianna (21:04):
We're deep in it.
>> Speaker G (21:05):
But we are.
>>
And we're waiting.
>> Speaker G (21:09):
Majority of the underlying plants underneath this
canopy are just going to die off because of lack of
light. You following me here? You guys with
me? I'm with you. Oh, thank you.
>> Julianna (21:19):
We're in the trench.
>> Speaker G (21:20):
Let me get an amen. Yeah. Only the
hardiest plants will survive these suffocating
effects of the dreaded kudzu
infestation. It's sort of like nothing
but poison ivy and kudzu will be left.
And then. Where are we?
>> Julianna (21:35):
Where are we?
>> Dave (21:36):
Very not in it.
>> Speaker G (21:37):
Not in a good place. I'll tell you. It's like a biological lord
of the flies out there in our. In our dang
old ecosystem. And we've, you know.
>> Dave (21:46):
Dang it.
>> Speaker G (21:48):
You guys are laughing. It's not funny,
okay?
>> Dave (21:52):
But, yeah, wait till your bottom line.
>> Speaker G (21:54):
Is I ain't going to let it happen on my watch,
folks. So please join me and the many
others by eradicating this pest wherever you
may find it. Our flipping ecosystem
itself may depend on your
very help. So thank you.
>>
Oh, my goodness. That is just
uh, classic. That is
absolutely. Highlight of the. You
know, um, I
remember when I was chatting with Cabreton about
we really needed, like a recurring bit, you know,
uh, and I actually had more like
a dozen of these in my head. And we may
(22:40):
reinvent some of those at some other point in time, but
I was talking about it with Dave as we were, uh,
sitting with, you know, some beers one
evening. And, uh, he was like, well, I
really hate kudzu, Mike. And I go
just like out of the thin blue air, you know, And I'm
like, we can work with that. I can make
(23:00):
that happen. You know, and so we.
We decided to do it, you know, as basically like a
newsreel style. And, um, you know, it
just. It was like one bad idea after another. Just
kind of wound up. Yeah, right.
>> Dave (23:14):
He was kind of, wow, very cut and dry. Like he either
liked something or he.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was dead to him.
>>
And I love the fact that he wrote, like, half of
himself and the other half, uh, I wrote
and I thought always. What was
so funny is that he was just so deadly
serious about the way he delivered it.
But I think my all time favorite was
the robot, um, one which maybe
(23:40):
we'll play that next year. Um, but, uh,
uh, another episode was where he
finally, uh, decided to, um, take
a non de plume name as being the Master
Abater. And so,
um, um, actually Juliana is wearing
one of the T shirts that we created as a result of that
episode, uh, that actually has Master Abater,
(24:04):
uh, on the. On the, uh, shirt. And you
be able to purchase those on a link off of
our, uh, website. So, um, really
great. And, uh, thanks, Dave, for, uh, bringing that
today.
>> Dave (24:16):
Yeah, man.
>>
Next beer.
>> Julianna (24:18):
Good old boy Tim.
>> Tim (24:20):
All right, well, so the beer that I brought
today is a barley wine,
um, from Pretty Things, that is.
>> Julianna (24:28):
Oh, may they rest in peace.
>> Dave (24:30):
M. They're back.
>> Tim (24:31):
Are they done? I don't know.
>> Julianna (24:33):
Are they back?
>> Dave (24:33):
I thought they moved to England and they're brewing.
>> Julianna (24:35):
I know they're not in the States.
>> Tim (24:39):
I don't. So I don't even know. I don't even know this
brewery, really. I don't know this brewery.
>> Julianna (24:44):
They were a roller.
>>
Yeah. They were a gypsy brewer.
Yeah. Stop production. Um,
and, um, I remember the day because I was in New York
City at the time and, uh, I was
like, I was actually walking
through a Whole Foods and I
saw they had some pretty things, beers that were there
in stock. And I was like, oh, I don't want to
(25:08):
see that go away. Out of the cold case for sure.
>> Julianna (25:11):
Mhm.
>>
Great. Barley wine.
>> Tim (25:13):
Yeah. So, um, they were from.
>> Julianna (25:15):
They were Somerville based, but they were.
>> Tim (25:17):
Yeah, it says Westport, um, up in
Mass. So, uh, Capers and
I lived near each other, um,
and shared many a beer
at mostly my house, um,
over the years, just kind of had the same similar
beers, uh, I don't know
(25:37):
flavors or styles that we enjoyed. And,
uh, our significant others didn't really
drink much beer or any beer. And so we just found
solace and hanging out the house and drinking beers all the
time. And so this one's kind of like
a double story in that, um, I'm sure you guys remember, I don't
know, it was like 2016 or something when, um, Jeff
Gish, he, um, got sick
(26:00):
and then passed
away. Um, Rip.
Uh, I didn't know him personally, but he was,
you know, a big member of the Nashville beer community early on.
>>
Another great guy.
>> Tim (26:11):
Absolutely. You know, everyone always had great things
to say about him. And to the point, um, when he got
sick, they held these raffles of all of his beer
cellar. And Caperton and I went in on a
box with the idea. Obviously he just drank the
box down. Um, and so this is one of.
>> Dave (26:28):
The, uh, last beers that I had of
Gish's box.
>> Tim (26:32):
Really?
>> Dave (26:32):
Yeah.
>> Tim (26:32):
Yeah, that was a Jeff Gish beer. Caprice
and I were supposed to drink together.
>> Dave (26:36):
Thank you for bringing it, man.
>> Tim (26:38):
Obviously never got to drink together.
Um, so, yeah, obviously. Who better
share with than you guys? But, uh,
it also. I was looking at other beers and there's like, you
know, the safe picks and the whatever, and those
are. Those are great. But I was like, well, this one
could suck. You know, it's super old. Um, but
that's, like, also part of the adventure, and I think it's what we enjoyed
(27:00):
with Caberton is opening a bottle and you don't know what you're gonna
get. You taste it together and you just. I mean. And
some beers he liked. I didn't. And vice versa.
But, um, I remember the box. We had no idea it
was going to be in it. I remember, like, you were going to get one
KBS or something like that, and otherwise it's just
a crapshoot. Yeah, we drank a bunch of them.
Um, and, yeah, you know, this is just one we didn't
(27:23):
get around to doing. Um.
>> Dave (27:24):
This is tasty.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It is.
>> Tim (27:26):
And it held up. It doesn't suck. It really is good.
>> Julianna (27:29):
Well, but it's a barley wine, and it's a good barley wine.
>> Dave (27:31):
Nice caramel cola.
>>
Yes.
>> Julianna (27:33):
Yeah. And Caperton and I talked a few
times about Pretty Things. I was a big
fan because to me, they were the precursor of
Zebulon in the sense that,
um, Zebulon is known for taking those
old world styles and bringing them to life.
>> Tim (27:50):
Yeah.
>> Julianna (27:50):
And Pretty Things did that as well. They did pre
prohibition beers, et cetera, et cetera. And,
like, some of them were way out there. But for them being
this, as I call it, a rogue brewery, I was
such a big fan of
theirs, and I would have to go to Kentucky back in the
day to get them because they weren't distributed in Tennessee.
(28:11):
So I'd go to Bowling Green all the time. And then when
Caperton and I became friends, when we would
go to Bowling Green and get some beer, I would always,
like, hold some back and then give to him.
But, um. Yeah, and then I remember when they were going on a sale,
I drove up to Bowling Green and bought, like,
six or seven, whatever was available at
(28:31):
the time, just because I didn't want to let them go. Like, I was
just such a fan of what they were doing.
Um, and also they were calling out, like, that pay to play
kind of thing that was going on in Boston, where you Know, you would have
to pay for the end cap and, and they just couldn't
compete with that by the fridge.
>> Tim (28:48):
So you get your tap on.
>> Julianna (28:49):
Yeah, right, right, right. Anyways, um,
so this is very, very.
>> Dave (28:53):
And our Finest Regards. This particular
beer was always one
pretty things beers.
>> Julianna (29:01):
Yes.
>> Dave (29:02):
Yeah, yeah, they had a lot of really cool ones. But Our
Finest Regards, I think is a good name for the
beer because it was.
>>
Well, I think, uh, the thing that strikes me about this is
really showing again, um, you know, a
conversation about selling beer properly and
really enjoying it. Because barley wines,
you know, usually when you, they're first made and you're
purchasing them, they're so abrasive. I mean,
it's literally like tasting sandpaper.
(29:29):
You know, it's on your palate. They're just so
abrasive and overtly hoppy
that you almost have this
conversation, as I did with Caperton, with
many, many beers going, oh, my gosh, this is
not good now, but this is going to be really good like 10 years from
now. And barley wines
(29:51):
really enjoy quite a bit of time
to come around to this point. This is
like a smoked
caramel, uh, slowpoke, um, is the best way I can
describe this from a flavor profile.
Um, it just, it has like
20 layers of sugars and
(30:11):
it's really wonderful. Thank you so much for bringing this,
Tim. Um, and Caperton really would have
loved the moment of just being patient, you know, to open
this. And he would have said finally.
>> Tim (30:21):
Yeah, exactly. We waited the right
amount.
>> Dave (30:24):
It took you long enough.
>>
Yeah, for sure.
>> Julianna (30:26):
Yeah.
>>
Well, let's rate this up and, uh, move along guys. We've got some more great beer
to chat about.
>> Julianna (30:31):
I'm a fan of a five. I'm going with the five. We're going
with the five.
>> Dave (30:41):
All right, Mr. Miyagi,
I brought Mr. Uh,
Mingo. This is a
5.2% saison from Gesture King Brewing
in, ah, Austin, Texas. And,
and uh, I read up on this. Yeah, actually
read. Yes, that's right. A little bit about this
beer. And they wanted to make like a simple saison,
(31:03):
which they did. But then, uh, I think it's got Columbus
hops, but then they added hibiscus
flowers, uh, in the boil, and then they dry
hopped or dry flowered
with more hibiscus at the end. So,
um, Julie and I, when we saw
this at the store, we were talking about how, you
(31:24):
know, you know, Caperton was a huge home
brewer and he brewed mostly Cezannes and
stuff, but he had started experimenting with a lot
of teas at one point during his, uh,
home brewing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, he teabagged me once.
>> Julianna (31:39):
Of course he did.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Dave (31:41):
I don't know where to go with that. Um, I
mean, I think he tea back.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, he gave me a nice bag of teas. What
do you.
No, that's what I meant too. Yeah, yeah, yeah,
dude. Yeah, that's totally it. Okay,
uh, we should probably go to break right now. No, I'm
just kidding. Okay. But anyways, because Caberton brewed
with tea, uh, we thought this
(32:03):
would be a nice, uh, beer to
bring to the show, uh, today and
try and. So,
um. Yeah. Wow, Sparky, you really kind
of jack me all up there.
>> Tim (32:18):
It's a great beer. The hibiscus flavor does come through.
>> Julianna (32:21):
Well, we'll talk more about more in just a minute.
>> Tim (32:23):
Tea bag.
>> Julianna (32:26):
Welcome back, everyone. Today is
the second annual bottle share to
celebrate our good friend, good old boy Caperton,
that was taken from us way too
soon. And, um, in celebrating that, we've
been talking about a bottle share here today of the
things that Caperton would drink and his
(32:46):
reactions at times of how he would feel about
it. So right before the break, good old boy Dave started
talking about the beer that he brought to Mr.
Mingo from.
>> Dave (32:55):
Just a saison with
hibiscus.
>>
What do you guys think of something very Caperton, which is. I don't know about
this hibiscus, guys. So,
um, you know, I think he, uh.
It's always, you know, a very delicate thing when you kind
of step down this path of kind of, um,
trying to compete with floral components. Um,
you know, in a beer, sometimes it really works
exceptionally well. I. You know, to me,
(33:21):
there's this bitterness and then there's the flour. They're kind of
like right there that are the core part of,
you know, the flavor of this beer. And
I, uh, keep on going back and forth, going. You know, they're
in balance and in check, and then they're a bit off.
And I don't know, it seems like every other sip I'm kind
of drawing into a different conclusion. It
just. I don't know, there's something missing. I can't quite put my
(33:43):
finger on it. There needs to be a base sugar
component that's needs to kind of hang on to both those
things and kind of grab a hold of them and go,
yeah, you know, you're bitter and you're
floral, but I'm sweet. I need to stay in the middle. And that's kind
of missing from this taste profile.
>> Dave (33:59):
I think you're that sweet component in the middle.
>> Julianna (34:02):
Like, I don't know. I'm
a fan of this. I like the hibiscus. I like the tea.
Ness of it.
Um, and this is. This is
something that I could see. Caberton Brewing is
something like this.
>>
Yeah, this feels like batch 8 of 40.
>> Tim (34:20):
I see what. I see what Mike's saying about, like, the sugar
kind of help carry both and
sort of wed them together. Um, I would
say add. Yeah.
Although, I mean, that wouldn't.
>>
I think you would just dry it out.
>> Tim (34:35):
Dry it out more. But I
do like it. I think it depends where you approach it from. Like,
I'm with Juliana in terms of, like, hibiscus tea and things like
that. And you do get that, like, slight
astringency, you know, maybe depending on how long you
steep it or something like.
>> Julianna (34:50):
That kind of thing going on.
>> Tim (34:52):
And it can blend with the hops if
you're a fan of that. Sort of. But if you're not,
it can clash. Um, but I
do enjoy this. Um, but maybe just
because I think he would enjoy it. And so I'll say I like it, too,
but fair. I think it has a little tartness.
>> Julianna (35:10):
Okay. Um. Well, the majority says that
we're going to call Mr.
Mingo A3.
>> Dave (35:19):
The majority being Mike.
>> Julianna (35:21):
You know, there's.
>> Dave (35:22):
That.
>>
You could be right, Mike, but you're not. That's what Caberton
would say.
>> Tim (35:27):
Yeah, yeah, that's what he'd say.
>> Julianna (35:29):
So.
>> Tim (35:29):
And if you don't like it, pass it over here.
>>
I'll have more.
>> Tim (35:32):
Throw me a freaking bone here.
>>
Yeah, that's. Yeah.
>> Julianna (35:37):
So the beer that I brought today
is called Keeping Memories from Equilibrium
Brewery. And, I mean, does anybody have
it? The name is appropriate.
>> Dave (35:49):
Oh, the new Reverend Mark. See?
>> Tim (35:51):
Oh, uh, wow.
>> Julianna (35:53):
The. The name in itself,
you know, drew me in, but also the fact that
Equilibrium is in the Hudson Valley
and Caperton, and I had
many discussions about that little
beer culture area and. And just how they were
exploding between them and Hudson
(36:14):
Valley. And then, um, Plan B and
Poughkeepsie and, like, you know, just Plan B and
Suarez. Yeah, like. Like that region.
Yeah, yeah, exactly. So
this is Equilibrium's first
Solera beer, which
uses fractional blending to generate an ale with
a unique distribution of aged
(36:36):
components. And
I thought that was.
>>
I honestly don't think that I've ever had a
Solera, uh, based
saison, like, ever.
>> Julianna (36:50):
Okay.
>>
That's really unusual.
>> Julianna (36:52):
Well, there's. There's that.
>>
So if you. Uh.
>> Tim (36:57):
But it's like a. Is it a sour saison?
>> Julianna (37:00):
It's a Farmer sale.
>>
Yeah. So, uh, if you don't understand
the unique difference, ah, from a production
standpoint, is that,
um. So solar beers, m.
What they're doing is there are borrowing from
Peter to PayPal, basically. So they,
um, you're moving beers, uh,
(37:21):
along. And it's a little bit like a
backset that you would do constantly if you
were, um, working with beer, where you're
constantly pulling things off and keeping the same yeast
in line. Here what you're doing is you're
actually working with beers at different
point in time. So you have things that have been aged
(37:42):
for a certain period of time that are blended with something that's much
younger and then blended with some, uh,
something even younger than that.
>> Dave (37:49):
So it's like lambic.
>>
It is a little bit like, uh, lambics that are blended
between one, two and three years that are in
gouzes.
>> Tim (37:59):
Yeah. I mean, it's a little different
than traditional blending. You would select
barrels or you taste all these barrels.
>>
Define post fermentation. Yeah.
>> Tim (38:09):
Define profiles. And then depending on what you're trying to
achieve, use those to create constantly.
>> Dave (38:14):
With a solar, you're constantly blended out of
the barrel and adding new stuff into the barrel.
>>
Yeah.
>> Dave (38:21):
And you're. You're never going to taste exactly the
same.
>>
That's the big difference between, uh,
Solera and blending is these are actually
done in the middle of the fermentation cycle
itself. Yeah.
>> Tim (38:33):
Yeah. Like, if you have one, you know, a lot of people, when they did
American sours and stuff, you'd have one culture
that was your house culture that, you know, like wicked weed.
You could taste that anywhere and know what it was.
>> Dave (38:44):
Yeah.
>> Tim (38:44):
And so when it's all in the same vat,
you pull a certain amount off, bottle it, whatever,
and then add that fresh wort in. Or, uh, fresh,
usually probably fermented beer.
And then it sours in that same
culture versus, like, I mean, you can do the same thing
in separate barrels, but it's. It's just a
different, different tool.
>>
Well, the first word that came into my mind is
squeaky clean lemon.
>> Dave (39:10):
That's like some words, dude.
>>
Really?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Julianna (39:14):
And there's also lime, too. So it's like,
for me, this is a bit of a citrus to
me. It's neat because it's like lemon up front and
then it's lime towards the end.
>> Tim (39:24):
And that's why I was asking about like a. Some sort of culture. Like, you
know, there's. There's a good bit of acid and maybe not
sourness but tartness to it. Um, More than like that
phenolic or bubblegum or whatever.
>>
Aerate.
>> Tim (39:36):
It can go toward.
>>
I think the one thing that Caperton would have said in all of us
is, hmm, I never had this before.
>> Julianna (39:42):
Right.
>> Dave (39:43):
Yep.
>>
Is, uh. This is very unique and very
different. And both in the
production, uh, process itself as well as the outcome.
I mean, this is just, uh. This is super
solid. I really love it.
>> Tim (39:57):
I think it's just incredible.
>> Dave (39:58):
Just enough, like, it's just sour enough.
>> Tim (40:01):
Yep.
>> Dave (40:01):
It's just tart. It just stays on
like it's. And it gets right up to that point on
all the notes.
>> Julianna (40:08):
And then. And of note, this is a collab with
Keeping Together in Chicago, so just kind of
neat.
What's that?
>> Tim (40:15):
The date or anything?
>> Julianna (40:16):
Um, it does
not say the date of when it was.
>>
This is something I would want to have was something that's super.
>> Julianna (40:25):
January 21st.
>> Tim (40:26):
Wow.
>>
Chocolate Grenache,
a, uh, Brie, you know,
cheese. Something that's very kind of
fatty on the, um. On the palate. This would
just. This would be the perfect pairing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm told that I'm pretty fatty on the palate.
>> Dave (40:43):
Some pork belly.
>> Julianna (40:45):
Of course.
>>
You. We'll write you a hall pass. Yeah.
>> Julianna (40:48):
Yeah.
>>
So a really great beer, though, for sure.
>> Dave (40:52):
Yeah, all the way.
>> Tim (40:53):
I love this.
>> Julianna (40:53):
Glad you guys like it. We're going to rate it
85. Keeping memories from
Equilibrium.
Okay, so we got time for,
um, a couple of others. And, you know, we had
story and we had some extras lying around.
So, um, these next
(41:14):
two beers that we're going to talk about are from Fontiflora,
um, which is a great brewery that we are all
very North Carolina. Yes.
Um, the Whirlpool Farm. The Ripper
Wheel, sorry, Farm, is in
Nebo, um, North Carolina.
And then there's Morganton, North Carolina, which is
(41:34):
the. Yeah, the main. The mothership, as I call
it.
Um, anyways, the first beer that we're going to talk about is High
Like a Dove, Um, which is another one
that Tim brought. And this is an Appalachian Wild
Ale fermented with local blueberries and conditioned on
vanilla and nutmeg.
>> Dave (41:51):
And because 0.4% good old boy Caperton and
good old boy Tim were often High Like a Dove.
>> Tim (41:58):
That's because we're pacifists. We, uh, we love
peace.
>> Julianna (42:02):
Yeah.
>> Tim (42:02):
Yeah, I was in the store.
>>
Piece of that.
>> Julianna (42:04):
This is like so. Yeah.
>> Tim (42:06):
Of a piece of that joint.
>> Julianna (42:08):
Yeah.
>> Tim (42:08):
Uh, we loved fauna
flora. You know, they did a lot of sours. They.
They go outside the box. They do a lot of local Things, they just do a
lot of things that sort of were what drew us into craft
beer in the first place. Um, and so I
saw this in the store, and then also it says, hi, like
a dove. And, you know, Sparky allude to the army
(42:28):
portion. And outside of, you know, wanting to do
terrible, violent things to Nazis, he was, you know,
Dave Kiverton was a tall giant.
>> Dave (42:37):
He was a man of peace.
>> Tim (42:38):
Pacifist.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>>
Nazi, Christian.
>> Tim (42:40):
Maybe not a pacifist, but loving and gentle like a
dove. A giant dove.
>> Dave (42:45):
So giant bearded biker looking
dove.
>> Tim (42:48):
I don't know. I didn't see the vanilla nutmeg. So I'll see if I actually
like this beer, but I'll say I actually.
>> Dave (42:53):
I think the vanilla adds a nice
soft undertone to it.
>> Tim (42:58):
I can appreciate them trying new things.
>>
And so it's a berry explosion, uh,
but it has elements where it's been tempered and
kind of soft, you know, on it. So, I mean,
we've had, you know, so many, um, other things that are
in this style that are very, you know, acid
forward and very attacking and just kind of
overwhelm your palate. This has just really good balance,
you know, between, you know, everything that's kind of going
(43:22):
on. And it really is, um, the component of
a little bit of sugar. This is kind of coming around.
>> Dave (43:28):
This is where somebody would have jammed a whole buttload of
lactose into it and so. And kind of effed it up.
>>
Blueberries tend to do that, kind of reign things in because they
have enough sugar to kind of, you
know, compete with. And even after it's been destroyed
by, you know, most of, uh, the lacto that you
would place on this, there's enough residual sugar to hang
around to kind of, you know, balance it all out. So I
really, uh, I love this. This is a, uh, great example
(43:53):
of excellent timing more than
anything. Um, if you had had this,
you know, three years earlier or even two
years later from now, I think you would have been missing, you know,
the moment of great balance.
>> Dave (44:05):
What are you thinking about it, Sparky?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, you know, I'm always a big fan of blueberries.
I feel like. Yeah, I mean, this.
It's really nice, fruity,
balanced. I. I think I'd want to
drink one of these before I beat up some Nazis. After,
like, putting my pacifism aside.
How about you, jb?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : First. Second.
>> Julianna (44:26):
I. I think it's great. Um, what I like about
it is that the vanilla isn't overpowering.
You're getting this nice, um,
slightly acidic blueberry and
the Nutmeg at the end is just
like, perfect.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I didn't get the nutmeg at all. I mean, I got the blueberries,
vanilla.
But I got some nutmeg. Yeah, I got
(44:48):
some nutmeg.
>> Dave (44:48):
It reminds me of like a blueberry pie or a
tart or something.
>>
It's got more allspice for me, but, you
know. Oh, it's a. Ah, there are some
just general baking spices, I think, on the back end of
this that are there. Yeah, for sure.
>> Tim (45:04):
It's an Appalachian wild ale. Um, and aside
from saisons, American Wild ale is what
capers and I would always drink.
>> Julianna (45:11):
Yeah. Well, we are going to rate
high like a dove. A four.
Uh,
now, last but certainly.
>>
Oh, wait, can we tell the host hotel story? I
got.
>> Dave (45:27):
We're going to. So while we pour this beer, we'll tell the story. So.
>>
Yes, tell them. Tell us what happened, buddy. Yeah,
you went to a font of festival and.
>> Tim (45:36):
Yeah, so Fanta Flora, they were having this
festival. They state of state of
origin. And so what it was is that the. At least
one of the beers that you brought was. What it was was
that, um, you had to have
at least one beer that you brought as the brewery that
included, I guess, one ingredient
(45:57):
from the state where you're from, your state of origin.
And so back then, that was. It was a lot harder. Um, you know, now
we have a little more regional malt houses and things
like that.
>>
Put that much BS into a bottle.
>> Tim (46:08):
Yeah. I mean, mostly it was fruit.
>> Dave (46:10):
Yeah.
>> Tim (46:11):
But they got some really cool places that we'd never heard of. Some
Arizona wilderness. Plan B.
>> Dave (46:16):
People brought, you know, stuff with corn from their state
or honey, like plan B and kind of thing.
>> Tim (46:22):
Yeah. Heirloom rice that was, you know, from South Carolina.
Yeah, it was really neat way to just
showcase local agriculture. But I mean, this
was, I don't know, 20, 18 or 17
or something.
>> Julianna (46:34):
I think 17.
>> Tim (46:35):
You know, fauna flora was ahead and fauna flora put on this festival
is what we're doing. They were ahead of their time.
>> Julianna (46:41):
Yeah. Um, and we were really looking forward to this.
So you came out there,
you drove. Uh, did you drive out early or you were hanging out with your
family?
>> Tim (46:50):
I think we all drove together. But my. I met up with my brother there.
>> Julianna (46:53):
That's what it was.
>> Tim (46:53):
My younger brother and his girlfriend.
>> Julianna (46:55):
Okay, gotcha. Uh, and so
Caperton was gonna stay with us.
>> Dave (47:01):
They were both.
>>
We were all.
>> Dave (47:02):
We were all gonna crash a couple, roll out
beds.
>> Tim (47:06):
Morganton, North Carolina, there's two
hotels. Maybe just this one day.
>> Dave (47:10):
And we Booked it early.
>> Tim (47:12):
And there's a whole beer festival, so.
>> Julianna (47:13):
Right.
>> Tim (47:14):
Everything's sold out. And we booked early.
>> Julianna (47:16):
Yeah. And we booked this super early. And we asked for
two roll out beds. Right.
And at the time, it was confirmed in
my, um, in the itinerary that we asked for
two roll out beds.
>> Dave (47:29):
Let me just say I was the one
who. I grabbed a rolling cart
and I came in last from the van.
>> Tim (47:38):
This is before the festival.
>>
Yeah, right.
>> Tim (47:43):
This is not some.
>> Dave (47:44):
We got there early. As I, uh, walk into the lobby,
I hear Caperton say, no, you're an
asshole.
>>
Yeah, environmental butt.
>> Tim (47:51):
I mean, I didn't realize you were late. Julie, correct me if I'm
wrong. Basically the person front of us, the
owner person running this hotel, was giving
her the business about something. He was being kind
of an a hole.
>> Julianna (48:04):
He was being a jerk. Right. And he was saying, there's no way
you could have asked for this. And I'm showing him on my
phone.
>> Tim (48:10):
Well, I think even before that he was being an a hole to a
customer beforehand.
>> Julianna (48:15):
Yeah.
>> Tim (48:15):
I don't like this guy and I'm not gonna put up with his
bs. And so then they're telling him escalated.
>> Julianna (48:20):
Yeah.
>> Tim (48:21):
And he escalated that situation from a 3
to a 10 in about 30 seconds.
>> Dave (48:26):
Long story short, we had to find.
>> Julianna (48:28):
Out kicked out of the hotel.
>> Dave (48:30):
So Julian Caperton and I stayed in a hotel about a
half hour away.
>> Tim (48:35):
And I slept on the floor of my brother's hotel room,
which was the Terribly uncomfortable.
>> Julianna (48:40):
Yeah.
>>
Hey, look online for our, uh, rating of this last beer.
Okay.
>> Julianna (48:44):
Okay.
But anyways, the beer that we were going to talk about is the Fondaflora
brine Oyster Saison, which is something that we talked
about at.
>> Tim (48:52):
We've all drank with caper.
>> Julianna (48:53):
Yes, we have.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And it has, uh, unspecified other sea creatures.
>> Tim (48:57):
The label warns that it might have unspecified other
sea creatures in it.
>> Julianna (49:02):
2017, who knows?
>>
Okay, feel the pirate duck. And coming on.
>> Julianna (49:06):
Good old boy Mike. Thank you so much for.
>>
Hey, thanks for enjoying this, uh, excellent
episode of Sip Suds and Smokes. I'll ask you to keep
on sipping.
>> Julianna (49:15):
Good old boy Sparky. Thanks for being here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, man, I just. It'd be great to have one
last big old Caperton hug because he was one and a half
times bigger than me.
Yes, good old boy Sparky. Thanks for being
here.
>> Dave (49:27):
Or thanks for Tim.
>> Julianna (49:29):
Oh my God.
>>
For good. That's good old boy Tim. We'll wear
name tags next.
>> Tim (49:36):
Yeah, well, it's great hanging out. Always great
drinking good beer with good people.
>> Dave (49:42):
It was double good having Sparky here.
>> Julianna (49:44):
Fine. Good old boy Dave. Say goodbye.
>>
Bye.
>> Julianna (49:46):
This is good old cow Juliana. Keep on chuggling. Catch you next
time.
>> Announcer (49:50):
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.
>> Tim (49:59):
Give it a little tappy.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Tap, tap, tap a roo.
>> Announcer (50:02):
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 infoipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our
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(50:24):
Facebook page is always buzzing with lots of
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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
(50:44):
well. Come back, join us for another
episode and keep on sipping.
Uh,
this has been a one tan hand production of
Sip, Suds and Smokes, a program devoted
(51:05):
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 y'all
next time.
On the next episode of Sips, Suds, and
Smokes.
>> Julianna (00:04):
Today is the second annual bottle
share to celebrate our good friend, good old boy
Caperton. That was taken from us
way too soon. And, um, in celebrating
that, we've been talking about a bottle share here today
of the things that Caperton would drink.
The beer that I brought today to discuss is going to be
(00:24):
keeping memories from equilibrium.
>>
I have brought a beer from
Beechwood, uh, Blendery. Um, it is a
Belgian lambic called Careful with that
aprium, Eugene.
>> Tim (00:37):
I brought our finest regards, barley wine
by pretty things.
>> Dave (00:42):
I brought Mr. Mingo from Jester King
Brewing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I brought from BlackBerry Farms
their classic saison, Belgian
style.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It's sips, Suds and
smokes with your smokin host, the good old
boys.
>>
Suds.
>> Tim (01:50):
Suds. Uh, suds.
>> Announcer (01:51):
Uh, it's time for more suds.
>> Julianna (01:56):
Hey there. Gather round.
Grab a bottle of something comfortable.
>>
Oh, there's lots of good bottles in front of us.
>> Julianna (02:03):
Cause we're gonna have a ball today.
Welcome to another side segment where we don't just sit
around and drink beer all the time. Oh,
no, sometimes we have to go to the store and get
more beer. And believe me,
that takes effort sometimes.
>>
Cut. Paste a new entry line.
>> Tim (02:22):
Right.
>> Dave (02:24):
You know what? If I had a, um. If I had a
button that.
>>
Can we rate the entry line? Express?
>> Dave (02:30):
I give it a. I give it.
>>
A solid two there.
>> Dave (02:32):
That would express how I feel about you right
now. You know what? I'm going to give you
a one finger.
>>
A one finger.
>> Dave (02:40):
There you go.
>> Julianna (02:42):
Oh, so sweet.
Well, I am one of your hosts, good old gal
Juliana. Um, today is a special
episode, and the
beer that I brought today to discuss is going to be keeping
memories from equilibrium. And joining me at
the table today is good old boy Mike.
>>
Hey, this is good old boy Mike. I have brought a
beer from Beechwood. Ah,
Blendery. Um, it is a Belgian lambic
called Careful with that aprium,
Eugene.
>> Julianna (03:13):
Good old boy Sparky. Hello.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey. Um, I just wanted to reveal that
I might be the illegitimate love child of David
Kaperton. But in the meantime, yes,
it was true. I can grow that
beard. Um, but I brought from
BlackBerry Farms. All of them.
>> Dave (03:32):
All the farms.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : All of the farms. They are classic
seon, Belgian style.
>> Julianna (03:39):
Good old boy Tim.
>>
Hello.
>> Tim (03:42):
Good afternoon. I brought to
share with us this good old boy
timing
is my special.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, Tim.
>>
C cards.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Thank you. For sharing yourself.
>> Tim (03:56):
I couldn't see what she was holding up about.
>> Dave (03:59):
I brought Good Old Boy Tim.
>>
You are Good Old Boy Tim.
>> Tim (04:03):
Dave's legally court obligated to have me
here. That's all reason I'm here.
Um, but I brought, uh,
uh, our finest regards. Barley wine by Pretty
Things. Um, and it is a 13 year old
beer, so it hopefully doesn't taste like soy sauce, but
we'll see.
>> Julianna (04:21):
Good Old Boy Dave.
>> Dave (04:24):
Hey, this is Good Old Boy Dave. And I brought Good Old
Boy Dave and Good Old Boy Tim.
Uh, I brought Mr. Mingo from
gesture King Brewing in Austin, Texas.
It is a 5.2% farmhouse
sale with Hibiscus.
>> Julianna (04:42):
Well, today's episode is our second annual
bottle share to celebrate someone who left us
way too soon. On October 4,
2022, we lost a very dear friend and member of
the Sips, Suds and Smokes family.
David Cornelius Caperton
iii, AKA Good Old Boy Caperton.
He passed away unexpectedly and we all still miss
(05:05):
him terribly.
>> Dave (05:06):
There are few people in the world who were more passionate
about Cezanne. Um, Good Old Boy Caperton drank
them and brewed them. He was never afraid to
praise the ones he liked. And he definitely
was not afraid to critique the ones he
didn't.
>>
This might be a good beer, but it's
not.
>> Dave (05:25):
It could have been if you hadn't messed it
up.
>> Julianna (05:28):
Right, but. But then there's the first one. Yeah, right. But then
there's that. So today we are having a
bottle share to celebrate Good Old Boy Caperton
and to share the beers we think he may have
enjoyed. Good Old Boy Sparky, why don't you give us the
suds ratings for today?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Sure thing. Um, we're going to be discussing and rating these
beers with these suds ratings. Plush, our
(05:50):
signature Bel sounds. Here are
Those ratings now.
1. That sucks. Give
me anything but a Bud,
Dave.
>> Dave (06:03):
I was getting there. I was pouring a beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Number two, Was that a
pouch?
See, I got that one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Number three.
>> Julianna (06:17):
Ah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, what a relief.
Number four, A buddy should really not make
that sound.
And number five, listen to that hang time. Give me
another.
(06:41):
God bless. Okay, so Good
Old Boy Mike, why don't you start it off for us?
>>
Yeah.
So our format today for this episode is, uh, each
of us is, uh, picked a beer that is a bit of an
homage moment, you know, with Gaberton. He
was just such, uh, a huge
fan of the style of the beers that we have selected
for today. He was absolutely
the saison man of the
Southeast. He was stronger than all of us. He was bigger
(07:10):
than all of us. And, uh, he
was such a fan of, uh, a lot of,
um, really great sour beers as well.
Um, loved Belgian, Belgian Lamex,
Fruited, uh, Belgian Lambics,
um, all things infected. Um, you know,
he actually worked in Austin. He loved infections and,
uh, so he was around infected people all day long.
(07:32):
Um, so each of us has, ah, selected
a beer that is very much a beer that we would have sat
down and shared with Caperton. So,
um, the beer that I brought is from Beechwood
Blendery. It, uh, is called Careful with that apron,
Eugene. Um, so
it's, uh. There's, uh, a little bit of a story behind
(07:53):
the name of the beer. Um, a couple of people walk into
the, uh, woods and are, uh, chopping at each other and
somebody loses, uh, that contest and gets,
uh, whacked through that. So that's where the name of this comes
from.
>> Julianna (08:05):
From one of the greatest bands ever,
Pink Floyd. Floyd on the Relics album,
in case you care.
>>
So if you did not know what an aprium is,
that is okay, because a lot of you probably don't.
It is a stone fruit. There's, uh, actually a
hybrid between apricots and plums. So very
similar to apricots. Um, apriums
are complex. They're plum, they're plum. They're
plum. They're plum. Apricot hybrids that
(08:32):
actually show primarily apricot traits and
flavors.
>> Tim (08:35):
So is that like a pluot?
>>
Um, so it's in the same family. So the
pluot is actually another hybrid
version of plums and apricots as
well. It
is more plumbing that is correct. Yeah.
So apium, uh, trees actually grow
quickly and are usually compared, uh,
(08:58):
to something that I can't read along
the line I'm looking at right now. So anyway,
look, you can't read now. The very
key thing is what's up.
>> Dave (09:08):
They're actually.
>>
They're very late harvest ripening. So
these are like the last fruits that you're going to pull
off of the trees, you know. So you'll
get plums usually very early on. You'll
get, you know, apricots kind of in the middle of the harvest,
and you'll get, uh, apriums, you know, kind
of late in the harvest season.
>> Dave (09:28):
So the final fruit.
>>
Love beechwood. I can't begin to tell you
enough fabulous, uh, things. Um,
Dave and I have been, uh, to the,
um, to the Long beach, uh, um, brew
pub. Food's good too. Well, the food was
absolutely amazing. Um, they have actually
expanded quite a bit. Um, I was
surprised. I knew that they had a production
(09:52):
facility, uh, that is in a different part of town.
And they've actually, uh, expanded to
five different locations that you can actually purchase
and enjoy their beers on tap as well as they have really great
distribution still. So, um, two sides
of, uh, there's a clean line side of beechwood, uh, and
then there's the blendery. So they have a,
(10:12):
um, you know, a lot of good
creativity on, say, both sides of the coin or the
wall, um, you know, to keep one one side
infected and the other one pure and clean. Um,
this is a Belgian lambic style. Again, that's, uh,
fruited aprium. Uh, this is at
7.7 Ah percent ABV, which is kind
of high for, you know, a, uh, lambic style. What you guys
(10:35):
think of this beer?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Freaking delicious.
>> Tim (10:38):
Yeah, it's incredible.
>> Dave (10:40):
Yeah. This is like. This brings me back to
when I really enjoyed sour beers back in the
day.
>> Tim (10:46):
Absolutely.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I didn't know what an aprium was, but, I mean, I just
assumed it was like, peach or something.
>> Dave (10:51):
Taste both parts.
>>
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The stone fruit for days.
Delightful.
>> Dave (10:57):
And then the plum comes out, like, right at the. Right, the
very.
>> Tim (11:02):
Skin. Yes, absolutely.
>>
Yeah.
>> Tim (11:05):
Yeah. I mean, it's the. It's like the
lambic sourness that I really enjoy. There's, you know, a
hint of vinegar, but nothing that,
like, dominates. But you just get, like, a nice acidic note. But
not overwhelming. Yeah, My teeth aren't peeling.
>> Dave (11:20):
You know, jaw clinch.
>>
I don't have to brush my teeth comment
there. Yeah, yeah. Uh,
Cabreton would have loved this.
>> Julianna (11:29):
Oh, my gosh. He would have. Yeah. And. And I know he
would talk about, like, the stoniness of it,
too. I. I just love the fact that, like,
there's the barnyard. It's there. It greets you right at the
beginning. You get a little bit of, like, that lactic acid,
but the. The fruit is still, like, kind of riding
the wave on top throughout. And it's.
(11:49):
It's just so nice because apricots and
plums, they're such a delicate fruit, and for them to
come out like this, you know, throughout, but not
overwhelming. It's gorgeous.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, And I love stone fruit, and I
think sometimes I've had stone fruit beers that are just way
too acidic, and this is clearly not the
case here.
>>
Well, the, uh, the thing that, um.
I look, uh, at this beer, I had it,
uh, when it was first released and fresh, and then this
bottle that I've actually had gently cellared for the
last eight or nine years, and,
um, this is, ah, this is a great
example. We've talked about cellaring beers on the show many,
many, many, many times. Uh, this is.
(12:32):
Time has been very kind to this. This is just perfectly
aged just the way that it is right now. So,
um, yeah, I would, uh, I would say that,
uh, the folks at, uh, Beechwood, if you've not gone back and
tasted your beer after eight or nine years,
it is, uh, right at the tippy top of, uh,
excellence.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're doing good.
>> Dave (12:51):
Send more. Yeah, I need it.
>>
Let's rate this beer up, everybody. What do you think about this?
>> Julianna (12:56):
As if there was a doubt. We are going to rate.
Careful with that. Abraham Eugene a 5.
>>
Well, I wasn't intending to knock it out of the park, but I
think that Cabreton would have proved, uh, very much of that
rating for sure. And, um, you know,
this is really nice, man.
>> Dave (13:13):
Yeah, it was really nice, man.
>>
It does not suck. Mike, can I have some
more? Yeah, that would be probably how you would
go about, you know, that conversation.
>> Julianna (13:24):
Well, we'll be back with more in just a minute.
Welcome back, everyone. Today
is our second annual bottle
share to celebrate one
really a good, good guy, um,
that we lost too soon. His name was David
Caperton, otherwise known as Good Old Boy Cap.
(13:45):
And today we're doing a bottle share in
homage to good Old boy Dave
and drinking some of the things that
he would drink. And, uh, some he
would like.
>>
Some he would. Oh, this is hard.
>> Dave (13:58):
Yeah, right. They're not all going to be winners.
>> Julianna (14:01):
Somehow. I think this next beer is something.
>>
That knocked out of the park.
>> Julianna (14:04):
I think he would say was very enjoyable.
Um, Good Old Boy Sparky, what did you bring to the table
today?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I brought. There's. In East Tennessee, there's a
series of farms, and it's like
they're all. They're all called BlackBerry.
>>
There's Maddie's head explode.
>> Dave (14:21):
There's like a dozen.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's at least like
1272 farms that are
all named BlackBerry. And one of the really cool
things is that they've all consolidated
to create one brewery. Yes.
That's called the BlackBerry Farms
Brewery.
>> Tim (14:41):
We're.
>>
We're harassing a mutual friend that is the brand
ambassador for this or.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We're telling a true story, Dave.
>> Dave (14:48):
I mean, you know, there's so many.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : BlackBerry Farms, and I'm so glad that they all
got together to make one beer.
So, um. No. So BlackBerry
Farms is
located in East Tennessee and powered by,
uh, Ruby Tuesdays and.
(15:09):
And really created some of the greatest
Cezanne. I. I Think it's,
like, one of the best seasons in the country. And it
was always one of Caperton's favorite.
Uh, and I have to put a pin in this. Do we have any
scratch going on here?
>>
We don't today.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay, that's great. So I can. I'm safe going back
to the farms.
>> Dave (15:30):
Sparky would. Would. Would not be great with
scratch beer.
>>
So.
>> Tim (15:34):
So last time m. I was told I brought bottles of dirt, so y'all aren't
getting any more of my scratch beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's true. So. So if you
look at this beer, I mean, God, what an amazing
saison. And it's a shame, because
I believe they've sold to another. They're probably
changing the name soon. I don't know if this is going to continue, but,
God, if you look at the head on this, just classic
(15:57):
saison head.
Um, and it's from the bottle as well. Like, I know that
the bottle and can used to be different in terms of, like,
bottle condition, all that. I don't know if they're still.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I can speak to that either. But. But this.
I mean, like, you just pour it, and I think.
I think you poured some, and I just noticed it just overflow,
(16:17):
like. Yes, that's exactly what's supposed to happen.
>>
Yes.
>> Tim (16:19):
Oh, yeah.
>> Julianna (16:20):
It's delightful.
>>
Um, yeah, we've, uh, talked about a lot of
BlackBerry farm beer on many,
many shows, and, um. Farms. I'm sorry.
Yeah. In your eye again, M. Uh, Manny.
Um, so, uh,
this is, uh, by the hand of Roy Milner. Great
friend. Uh, I have to say that it was really cool
to be there at the moment of looking at
(16:43):
the wide variety of recipes that, you know, Roy was
considering when, uh, this beer was,
uh, you know, going through a wide range of
choices. Great choice of yeast.
Um, just so classic. Even
as I look back on, uh, this beer, you
know, 14 years later now,
um, it's actually better than Dupont.
(17:06):
I can't believe I'm saying that. Um, but it is
just every bit of everything that Roy was chasing
to create a really great American
saison. I, um, know that Caperton would
have just enjoyed this every single day of the week if he had
his choice. So it's just such a fabulous
beer. And I, um, know that,
um, I know a lot of people will still enjoy
(17:28):
this, even through, uh, change in, uh, ownership
there. But, um, I think it's, uh, really
great today.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's one thing I also wanted to say about Caperton was,
uh, he was an army guy. He, like, served his
country and was in the
medical profession. Um, but there's one
thing about Caperton is there's really two
(17:50):
things that he hated a lot. I think one of them we're going to get to a little bit
later on. Uh, so one of them was
kudzu for sure. And the second thing was,
man, that guy really hated Nazis. Like
nobody, nobody I've ever
met.
>> Dave (18:04):
It's weird, but yeah, yeah, that was true.
>>
It was really strange.
>> Tim (18:08):
No space.
>>
Well, let's rate this up and uh, then we'll enjoy
a kudzu, uh, report from Dave for
sure.
>> Julianna (18:15):
It's a. Yeah.
>> Dave (18:22):
All right, so we're gonna kind of
go back in time a little bit to a beer
or an episode, I think it was Main
beer company. Um, the episode I believe
is called Peeper is my codename.
And um, this
is not the first, but it is definitely one
of the cooler kudzu
(18:45):
reports that good old boy Caperton used
to do.
>> Speaker G (18:52):
All right folks, I'm
back to warn a, uh, largely
unsuspecting populace of the many,
many threats that are posed to
us by the green invasive
horror that is known
as kudzu. Maybe
you, some of you listeners may be familiar with this bit,
(19:14):
but um, but today we're going to talk
about uh, some pretty specific stuff, so try to hang
with me here. The green menace that creeps up to two
feet a day, wherever it takes root. And
that's, that's no joke. I mean that's
legit. That's legit.
>> Dave (19:30):
I mean that's how many I have.
>> Speaker G (19:32):
You don't, you don't see it, but it's moving,
right? Well,
we already know this and we already know that it can overtake
our yard, consuming our personal
spaces and possibly any slow moving
seniors and toddlers who may be out there
loitering. But did you
know? Did you know that's.
(19:54):
Yeah, exactly. I mean, toddlers, guys,
come on, think of the children out of
hand. But anyway, did you know that
a, uh, very important facet of our daily
lives is affected by our
ecosystem itself?
I don't even kind uh, of botch that
according. It can affect our
(20:16):
ecosystems is what I'm trying to say. Kudzu
can. And according to Al Gore's Interwebs, an
ecosystem is a biological community of
interacting organisms and their physical
environment. Think of it this way. Plants feed
animals, right? And if we're
lucky, both plants and animals will feed
us. But once this slow motion green
(20:39):
tsunami takes root, it can form a blanket
over land, trees, vegetation, making
it difficult or nearly even
impossible. Nearly even
wow. Nearly even impossible.
That's deep for light to get through. And we all
know photosynthesis. I don't want to get too deep. I don't want to get
(21:00):
too deep.
>>
Too late.
>> Speaker G (21:02):
Don't make me get deep.
>> Dave (21:03):
It's pretty deep, dude.
>> Julianna (21:04):
We're deep in it.
>> Speaker G (21:05):
But we are.
>>
And we're waiting.
>> Speaker G (21:09):
Majority of the underlying plants underneath this
canopy are just going to die off because of lack of
light. You following me here? You guys with
me? I'm with you. Oh, thank you.
>> Julianna (21:19):
We're in the trench.
>> Speaker G (21:20):
Let me get an amen. Yeah. Only the
hardiest plants will survive these suffocating
effects of the dreaded kudzu
infestation. It's sort of like nothing
but poison ivy and kudzu will be left.
And then. Where are we?
>> Julianna (21:35):
Where are we?
>> Dave (21:36):
Very not in it.
>> Speaker G (21:37):
Not in a good place. I'll tell you. It's like a biological lord
of the flies out there in our. In our dang
old ecosystem. And we've, you know.
>> Dave (21:46):
Dang it.
>> Speaker G (21:48):
You guys are laughing. It's not funny,
okay?
>> Dave (21:52):
But, yeah, wait till your bottom line.
>> Speaker G (21:54):
Is I ain't going to let it happen on my watch,
folks. So please join me and the many
others by eradicating this pest wherever you
may find it. Our flipping ecosystem
itself may depend on your
very help. So thank you.
>>
Oh, my goodness. That is just
uh, classic. That is
absolutely. Highlight of the. You
know, um, I
remember when I was chatting with Cabreton about
we really needed, like a recurring bit, you know,
uh, and I actually had more like
a dozen of these in my head. And we may
(22:40):
reinvent some of those at some other point in time, but
I was talking about it with Dave as we were, uh,
sitting with, you know, some beers one
evening. And, uh, he was like, well, I
really hate kudzu, Mike. And I go
just like out of the thin blue air, you know, And I'm
like, we can work with that. I can make
(23:00):
that happen. You know, and so we.
We decided to do it, you know, as basically like a
newsreel style. And, um, you know, it
just. It was like one bad idea after another. Just
kind of wound up. Yeah, right.
>> Dave (23:14):
He was kind of, wow, very cut and dry. Like he either
liked something or he.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was dead to him.
>>
And I love the fact that he wrote, like, half of
himself and the other half, uh, I wrote
and I thought always. What was
so funny is that he was just so deadly
serious about the way he delivered it.
But I think my all time favorite was
the robot, um, one which maybe
(23:40):
we'll play that next year. Um, but, uh,
uh, another episode was where he
finally, uh, decided to, um, take
a non de plume name as being the Master
Abater. And so,
um, um, actually Juliana is wearing
one of the T shirts that we created as a result of that
episode, uh, that actually has Master Abater,
(24:04):
uh, on the. On the, uh, shirt. And you
be able to purchase those on a link off of
our, uh, website. So, um, really
great. And, uh, thanks, Dave, for, uh, bringing that
today.
>> Dave (24:16):
Yeah, man.
>>
Next beer.
>> Julianna (24:18):
Good old boy Tim.
>> Tim (24:20):
All right, well, so the beer that I brought
today is a barley wine,
um, from Pretty Things, that is.
>> Julianna (24:28):
Oh, may they rest in peace.
>> Dave (24:30):
M. They're back.
>> Tim (24:31):
Are they done? I don't know.
>> Julianna (24:33):
Are they back?
>> Dave (24:33):
I thought they moved to England and they're brewing.
>> Julianna (24:35):
I know they're not in the States.
>> Tim (24:39):
I don't. So I don't even know. I don't even know this
brewery, really. I don't know this brewery.
>> Julianna (24:44):
They were a roller.
>>
Yeah. They were a gypsy brewer.
Yeah. Stop production. Um,
and, um, I remember the day because I was in New York
City at the time and, uh, I was
like, I was actually walking
through a Whole Foods and I
saw they had some pretty things, beers that were there
in stock. And I was like, oh, I don't want to
(25:08):
see that go away. Out of the cold case for sure.
>> Julianna (25:11):
Mhm.
>>
Great. Barley wine.
>> Tim (25:13):
Yeah. So, um, they were from.
>> Julianna (25:15):
They were Somerville based, but they were.
>> Tim (25:17):
Yeah, it says Westport, um, up in
Mass. So, uh, Capers and
I lived near each other, um,
and shared many a beer
at mostly my house, um,
over the years, just kind of had the same similar
beers, uh, I don't know
(25:37):
flavors or styles that we enjoyed. And,
uh, our significant others didn't really
drink much beer or any beer. And so we just found
solace and hanging out the house and drinking beers all the
time. And so this one's kind of like
a double story in that, um, I'm sure you guys remember, I don't
know, it was like 2016 or something when, um, Jeff
Gish, he, um, got sick
(26:00):
and then passed
away. Um, Rip.
Uh, I didn't know him personally, but he was,
you know, a big member of the Nashville beer community early on.
>>
Another great guy.
>> Tim (26:11):
Absolutely. You know, everyone always had great things
to say about him. And to the point, um, when he got
sick, they held these raffles of all of his beer
cellar. And Caperton and I went in on a
box with the idea. Obviously he just drank the
box down. Um, and so this is one of.
>> Dave (26:28):
The, uh, last beers that I had of
Gish's box.
>> Tim (26:32):
Really?
>> Dave (26:32):
Yeah.
>> Tim (26:32):
Yeah, that was a Jeff Gish beer. Caprice
and I were supposed to drink together.
>> Dave (26:36):
Thank you for bringing it, man.
>> Tim (26:38):
Obviously never got to drink together.
Um, so, yeah, obviously. Who better
share with than you guys? But, uh,
it also. I was looking at other beers and there's like, you
know, the safe picks and the whatever, and those
are. Those are great. But I was like, well, this one
could suck. You know, it's super old. Um, but
that's, like, also part of the adventure, and I think it's what we enjoyed
(27:00):
with Caberton is opening a bottle and you don't know what you're gonna
get. You taste it together and you just. I mean. And
some beers he liked. I didn't. And vice versa.
But, um, I remember the box. We had no idea it
was going to be in it. I remember, like, you were going to get one
KBS or something like that, and otherwise it's just
a crapshoot. Yeah, we drank a bunch of them.
Um, and, yeah, you know, this is just one we didn't
(27:23):
get around to doing. Um.
>> Dave (27:24):
This is tasty.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It is.
>> Tim (27:26):
And it held up. It doesn't suck. It really is good.
>> Julianna (27:29):
Well, but it's a barley wine, and it's a good barley wine.
>> Dave (27:31):
Nice caramel cola.
>>
Yes.
>> Julianna (27:33):
Yeah. And Caperton and I talked a few
times about Pretty Things. I was a big
fan because to me, they were the precursor of
Zebulon in the sense that,
um, Zebulon is known for taking those
old world styles and bringing them to life.
>> Tim (27:50):
Yeah.
>> Julianna (27:50):
And Pretty Things did that as well. They did pre
prohibition beers, et cetera, et cetera. And,
like, some of them were way out there. But for them being
this, as I call it, a rogue brewery, I was
such a big fan of
theirs, and I would have to go to Kentucky back in the
day to get them because they weren't distributed in Tennessee.
(28:11):
So I'd go to Bowling Green all the time. And then when
Caperton and I became friends, when we would
go to Bowling Green and get some beer, I would always,
like, hold some back and then give to him.
But, um. Yeah, and then I remember when they were going on a sale,
I drove up to Bowling Green and bought, like,
six or seven, whatever was available at
(28:31):
the time, just because I didn't want to let them go. Like, I was
just such a fan of what they were doing.
Um, and also they were calling out, like, that pay to play
kind of thing that was going on in Boston, where you Know, you would have
to pay for the end cap and, and they just couldn't
compete with that by the fridge.
>> Tim (28:48):
So you get your tap on.
>> Julianna (28:49):
Yeah, right, right, right. Anyways, um,
so this is very, very.
>> Dave (28:53):
And our Finest Regards. This particular
beer was always one
pretty things beers.
>> Julianna (29:01):
Yes.
>> Dave (29:02):
Yeah, yeah, they had a lot of really cool ones. But Our
Finest Regards, I think is a good name for the
beer because it was.
>>
Well, I think, uh, the thing that strikes me about this is
really showing again, um, you know, a
conversation about selling beer properly and
really enjoying it. Because barley wines,
you know, usually when you, they're first made and you're
purchasing them, they're so abrasive. I mean,
it's literally like tasting sandpaper.
(29:29):
You know, it's on your palate. They're just so
abrasive and overtly hoppy
that you almost have this
conversation, as I did with Caperton, with
many, many beers going, oh, my gosh, this is
not good now, but this is going to be really good like 10 years from
now. And barley wines
(29:51):
really enjoy quite a bit of time
to come around to this point. This is
like a smoked
caramel, uh, slowpoke, um, is the best way I can
describe this from a flavor profile.
Um, it just, it has like
20 layers of sugars and
(30:11):
it's really wonderful. Thank you so much for bringing this,
Tim. Um, and Caperton really would have
loved the moment of just being patient, you know, to open
this. And he would have said finally.
>> Tim (30:21):
Yeah, exactly. We waited the right
amount.
>> Dave (30:24):
It took you long enough.
>>
Yeah, for sure.
>> Julianna (30:26):
Yeah.
>>
Well, let's rate this up and, uh, move along guys. We've got some more great beer
to chat about.
>> Julianna (30:31):
I'm a fan of a five. I'm going with the five. We're going
with the five.
>> Dave (30:41):
All right, Mr. Miyagi,
I brought Mr. Uh,
Mingo. This is a
5.2% saison from Gesture King Brewing
in, ah, Austin, Texas. And,
and uh, I read up on this. Yeah, actually
read. Yes, that's right. A little bit about this
beer. And they wanted to make like a simple saison,
(31:03):
which they did. But then, uh, I think it's got Columbus
hops, but then they added hibiscus
flowers, uh, in the boil, and then they dry
hopped or dry flowered
with more hibiscus at the end. So,
um, Julie and I, when we saw
this at the store, we were talking about how, you
(31:24):
know, you know, Caperton was a huge home
brewer and he brewed mostly Cezannes and
stuff, but he had started experimenting with a lot
of teas at one point during his, uh,
home brewing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, he teabagged me once.
>> Julianna (31:39):
Of course he did.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Dave (31:41):
I don't know where to go with that. Um, I
mean, I think he tea back.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, he gave me a nice bag of teas. What
do you.
No, that's what I meant too. Yeah, yeah, yeah,
dude. Yeah, that's totally it. Okay,
uh, we should probably go to break right now. No, I'm
just kidding. Okay. But anyways, because Caberton brewed
with tea, uh, we thought this
(32:03):
would be a nice, uh, beer to
bring to the show, uh, today and
try and. So,
um. Yeah. Wow, Sparky, you really kind
of jack me all up there.
>> Tim (32:18):
It's a great beer. The hibiscus flavor does come through.
>> Julianna (32:21):
Well, we'll talk more about more in just a minute.
>> Tim (32:23):
Tea bag.
>> Julianna (32:26):
Welcome back, everyone. Today is
the second annual bottle share to
celebrate our good friend, good old boy Caperton,
that was taken from us way too
soon. And, um, in celebrating that, we've
been talking about a bottle share here today of the
things that Caperton would drink and his
(32:46):
reactions at times of how he would feel about
it. So right before the break, good old boy Dave started
talking about the beer that he brought to Mr.
Mingo from.
>> Dave (32:55):
Just a saison with
hibiscus.
>>
What do you guys think of something very Caperton, which is. I don't know about
this hibiscus, guys. So,
um, you know, I think he, uh.
It's always, you know, a very delicate thing when you kind
of step down this path of kind of, um,
trying to compete with floral components. Um,
you know, in a beer, sometimes it really works
exceptionally well. I. You know, to me,
(33:21):
there's this bitterness and then there's the flour. They're kind of
like right there that are the core part of,
you know, the flavor of this beer. And
I, uh, keep on going back and forth, going. You know, they're
in balance and in check, and then they're a bit off.
And I don't know, it seems like every other sip I'm kind
of drawing into a different conclusion. It
just. I don't know, there's something missing. I can't quite put my
(33:43):
finger on it. There needs to be a base sugar
component that's needs to kind of hang on to both those
things and kind of grab a hold of them and go,
yeah, you know, you're bitter and you're
floral, but I'm sweet. I need to stay in the middle. And that's kind
of missing from this taste profile.
>> Dave (33:59):
I think you're that sweet component in the middle.
>> Julianna (34:02):
Like, I don't know. I'm
a fan of this. I like the hibiscus. I like the tea.
Ness of it.
Um, and this is. This is
something that I could see. Caberton Brewing is
something like this.
>>
Yeah, this feels like batch 8 of 40.
>> Tim (34:20):
I see what. I see what Mike's saying about, like, the sugar
kind of help carry both and
sort of wed them together. Um, I would
say add. Yeah.
Although, I mean, that wouldn't.
>>
I think you would just dry it out.
>> Tim (34:35):
Dry it out more. But I
do like it. I think it depends where you approach it from. Like,
I'm with Juliana in terms of, like, hibiscus tea and things like
that. And you do get that, like, slight
astringency, you know, maybe depending on how long you
steep it or something like.
>> Julianna (34:50):
That kind of thing going on.
>> Tim (34:52):
And it can blend with the hops if
you're a fan of that. Sort of. But if you're not,
it can clash. Um, but I
do enjoy this. Um, but maybe just
because I think he would enjoy it. And so I'll say I like it, too,
but fair. I think it has a little tartness.
>> Julianna (35:10):
Okay. Um. Well, the majority says that
we're going to call Mr.
Mingo A3.
>> Dave (35:19):
The majority being Mike.
>> Julianna (35:21):
You know, there's.
>> Dave (35:22):
That.
>>
You could be right, Mike, but you're not. That's what Caberton
would say.
>> Tim (35:27):
Yeah, yeah, that's what he'd say.
>> Julianna (35:29):
So.
>> Tim (35:29):
And if you don't like it, pass it over here.
>>
I'll have more.
>> Tim (35:32):
Throw me a freaking bone here.
>>
Yeah, that's. Yeah.
>> Julianna (35:37):
So the beer that I brought today
is called Keeping Memories from Equilibrium
Brewery. And, I mean, does anybody have
it? The name is appropriate.
>> Dave (35:49):
Oh, the new Reverend Mark. See?
>> Tim (35:51):
Oh, uh, wow.
>> Julianna (35:53):
The. The name in itself,
you know, drew me in, but also the fact that
Equilibrium is in the Hudson Valley
and Caperton, and I had
many discussions about that little
beer culture area and. And just how they were
exploding between them and Hudson
(36:14):
Valley. And then, um, Plan B and
Poughkeepsie and, like, you know, just Plan B and
Suarez. Yeah, like. Like that region.
Yeah, yeah, exactly. So
this is Equilibrium's first
Solera beer, which
uses fractional blending to generate an ale with
a unique distribution of aged
(36:36):
components. And
I thought that was.
>>
I honestly don't think that I've ever had a
Solera, uh, based
saison, like, ever.
>> Julianna (36:50):
Okay.
>>
That's really unusual.
>> Julianna (36:52):
Well, there's. There's that.
>>
So if you. Uh.
>> Tim (36:57):
But it's like a. Is it a sour saison?
>> Julianna (37:00):
It's a Farmer sale.
>>
Yeah. So, uh, if you don't understand
the unique difference, ah, from a production
standpoint, is that,
um. So solar beers, m.
What they're doing is there are borrowing from
Peter to PayPal, basically. So they,
um, you're moving beers, uh,
(37:21):
along. And it's a little bit like a
backset that you would do constantly if you
were, um, working with beer, where you're
constantly pulling things off and keeping the same yeast
in line. Here what you're doing is you're
actually working with beers at different
point in time. So you have things that have been aged
(37:42):
for a certain period of time that are blended with something that's much
younger and then blended with some, uh,
something even younger than that.
>> Dave (37:49):
So it's like lambic.
>>
It is a little bit like, uh, lambics that are blended
between one, two and three years that are in
gouzes.
>> Tim (37:59):
Yeah. I mean, it's a little different
than traditional blending. You would select
barrels or you taste all these barrels.
>>
Define post fermentation. Yeah.
>> Tim (38:09):
Define profiles. And then depending on what you're trying to
achieve, use those to create constantly.
>> Dave (38:14):
With a solar, you're constantly blended out of
the barrel and adding new stuff into the barrel.
>>
Yeah.
>> Dave (38:21):
And you're. You're never going to taste exactly the
same.
>>
That's the big difference between, uh,
Solera and blending is these are actually
done in the middle of the fermentation cycle
itself. Yeah.
>> Tim (38:33):
Yeah. Like, if you have one, you know, a lot of people, when they did
American sours and stuff, you'd have one culture
that was your house culture that, you know, like wicked weed.
You could taste that anywhere and know what it was.
>> Dave (38:44):
Yeah.
>> Tim (38:44):
And so when it's all in the same vat,
you pull a certain amount off, bottle it, whatever,
and then add that fresh wort in. Or, uh, fresh,
usually probably fermented beer.
And then it sours in that same
culture versus, like, I mean, you can do the same thing
in separate barrels, but it's. It's just a
different, different tool.
>>
Well, the first word that came into my mind is
squeaky clean lemon.
>> Dave (39:10):
That's like some words, dude.
>>
Really?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Julianna (39:14):
And there's also lime, too. So it's like,
for me, this is a bit of a citrus to
me. It's neat because it's like lemon up front and
then it's lime towards the end.
>> Tim (39:24):
And that's why I was asking about like a. Some sort of culture. Like, you
know, there's. There's a good bit of acid and maybe not
sourness but tartness to it. Um, More than like that
phenolic or bubblegum or whatever.
>>
Aerate.
>> Tim (39:36):
It can go toward.
>>
I think the one thing that Caperton would have said in all of us
is, hmm, I never had this before.
>> Julianna (39:42):
Right.
>> Dave (39:43):
Yep.
>>
Is, uh. This is very unique and very
different. And both in the
production, uh, process itself as well as the outcome.
I mean, this is just, uh. This is super
solid. I really love it.
>> Tim (39:57):
I think it's just incredible.
>> Dave (39:58):
Just enough, like, it's just sour enough.
>> Tim (40:01):
Yep.
>> Dave (40:01):
It's just tart. It just stays on
like it's. And it gets right up to that point on
all the notes.
>> Julianna (40:08):
And then. And of note, this is a collab with
Keeping Together in Chicago, so just kind of
neat.
What's that?
>> Tim (40:15):
The date or anything?
>> Julianna (40:16):
Um, it does
not say the date of when it was.
>>
This is something I would want to have was something that's super.
>> Julianna (40:25):
January 21st.
>> Tim (40:26):
Wow.
>>
Chocolate Grenache,
a, uh, Brie, you know,
cheese. Something that's very kind of
fatty on the, um. On the palate. This would
just. This would be the perfect pairing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm told that I'm pretty fatty on the palate.
>> Dave (40:43):
Some pork belly.
>> Julianna (40:45):
Of course.
>>
You. We'll write you a hall pass. Yeah.
>> Julianna (40:48):
Yeah.
>>
So a really great beer, though, for sure.
>> Dave (40:52):
Yeah, all the way.
>> Tim (40:53):
I love this.
>> Julianna (40:53):
Glad you guys like it. We're going to rate it
85. Keeping memories from
Equilibrium.
Okay, so we got time for,
um, a couple of others. And, you know, we had
story and we had some extras lying around.
So, um, these next
(41:14):
two beers that we're going to talk about are from Fontiflora,
um, which is a great brewery that we are all
very North Carolina. Yes.
Um, the Whirlpool Farm. The Ripper
Wheel, sorry, Farm, is in
Nebo, um, North Carolina.
And then there's Morganton, North Carolina, which is
(41:34):
the. Yeah, the main. The mothership, as I call
it.
Um, anyways, the first beer that we're going to talk about is High
Like a Dove, Um, which is another one
that Tim brought. And this is an Appalachian Wild
Ale fermented with local blueberries and conditioned on
vanilla and nutmeg.
>> Dave (41:51):
And because 0.4% good old boy Caperton and
good old boy Tim were often High Like a Dove.
>> Tim (41:58):
That's because we're pacifists. We, uh, we love
peace.
>> Julianna (42:02):
Yeah.
>> Tim (42:02):
Yeah, I was in the store.
>>
Piece of that.
>> Julianna (42:04):
This is like so. Yeah.
>> Tim (42:06):
Of a piece of that joint.
>> Julianna (42:08):
Yeah.
>> Tim (42:08):
Uh, we loved fauna
flora. You know, they did a lot of sours. They.
They go outside the box. They do a lot of local Things, they just do a
lot of things that sort of were what drew us into craft
beer in the first place. Um, and so I
saw this in the store, and then also it says, hi, like
a dove. And, you know, Sparky allude to the army
(42:28):
portion. And outside of, you know, wanting to do
terrible, violent things to Nazis, he was, you know,
Dave Kiverton was a tall giant.
>> Dave (42:37):
He was a man of peace.
>> Tim (42:38):
Pacifist.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>>
Nazi, Christian.
>> Tim (42:40):
Maybe not a pacifist, but loving and gentle like a
dove. A giant dove.
>> Dave (42:45):
So giant bearded biker looking
dove.
>> Tim (42:48):
I don't know. I didn't see the vanilla nutmeg. So I'll see if I actually
like this beer, but I'll say I actually.
>> Dave (42:53):
I think the vanilla adds a nice
soft undertone to it.
>> Tim (42:58):
I can appreciate them trying new things.
>>
And so it's a berry explosion, uh,
but it has elements where it's been tempered and
kind of soft, you know, on it. So, I mean,
we've had, you know, so many, um, other things that are
in this style that are very, you know, acid
forward and very attacking and just kind of
overwhelm your palate. This has just really good balance,
you know, between, you know, everything that's kind of going
(43:22):
on. And it really is, um, the component of
a little bit of sugar. This is kind of coming around.
>> Dave (43:28):
This is where somebody would have jammed a whole buttload of
lactose into it and so. And kind of effed it up.
>>
Blueberries tend to do that, kind of reign things in because they
have enough sugar to kind of, you
know, compete with. And even after it's been destroyed
by, you know, most of, uh, the lacto that you
would place on this, there's enough residual sugar to hang
around to kind of, you know, balance it all out. So I
really, uh, I love this. This is a, uh, great example
(43:53):
of excellent timing more than
anything. Um, if you had had this,
you know, three years earlier or even two
years later from now, I think you would have been missing, you know,
the moment of great balance.
>> Dave (44:05):
What are you thinking about it, Sparky?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, you know, I'm always a big fan of blueberries.
I feel like. Yeah, I mean, this.
It's really nice, fruity,
balanced. I. I think I'd want to
drink one of these before I beat up some Nazis. After,
like, putting my pacifism aside.
How about you, jb?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : First. Second.
>> Julianna (44:26):
I. I think it's great. Um, what I like about
it is that the vanilla isn't overpowering.
You're getting this nice, um,
slightly acidic blueberry and
the Nutmeg at the end is just
like, perfect.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I didn't get the nutmeg at all. I mean, I got the blueberries,
vanilla.
But I got some nutmeg. Yeah, I got
(44:48):
some nutmeg.
>> Dave (44:48):
It reminds me of like a blueberry pie or a
tart or something.
>>
It's got more allspice for me, but, you
know. Oh, it's a. Ah, there are some
just general baking spices, I think, on the back end of
this that are there. Yeah, for sure.
>> Tim (45:04):
It's an Appalachian wild ale. Um, and aside
from saisons, American Wild ale is what
capers and I would always drink.
>> Julianna (45:11):
Yeah. Well, we are going to rate
high like a dove. A four.
Uh,
now, last but certainly.
>>
Oh, wait, can we tell the host hotel story? I
got.
>> Dave (45:27):
We're going to. So while we pour this beer, we'll tell the story. So.
>>
Yes, tell them. Tell us what happened, buddy. Yeah,
you went to a font of festival and.
>> Tim (45:36):
Yeah, so Fanta Flora, they were having this
festival. They state of state of
origin. And so what it was is that the. At least
one of the beers that you brought was. What it was was
that, um, you had to have
at least one beer that you brought as the brewery that
included, I guess, one ingredient
(45:57):
from the state where you're from, your state of origin.
And so back then, that was. It was a lot harder. Um, you know, now
we have a little more regional malt houses and things
like that.
>>
Put that much BS into a bottle.
>> Tim (46:08):
Yeah. I mean, mostly it was fruit.
>> Dave (46:10):
Yeah.
>> Tim (46:11):
But they got some really cool places that we'd never heard of. Some
Arizona wilderness. Plan B.
>> Dave (46:16):
People brought, you know, stuff with corn from their state
or honey, like plan B and kind of thing.
>> Tim (46:22):
Yeah. Heirloom rice that was, you know, from South Carolina.
Yeah, it was really neat way to just
showcase local agriculture. But I mean, this
was, I don't know, 20, 18 or 17
or something.
>> Julianna (46:34):
I think 17.
>> Tim (46:35):
You know, fauna flora was ahead and fauna flora put on this festival
is what we're doing. They were ahead of their time.
>> Julianna (46:41):
Yeah. Um, and we were really looking forward to this.
So you came out there,
you drove. Uh, did you drive out early or you were hanging out with your
family?
>> Tim (46:50):
I think we all drove together. But my. I met up with my brother there.
>> Julianna (46:53):
That's what it was.
>> Tim (46:53):
My younger brother and his girlfriend.
>> Julianna (46:55):
Okay, gotcha. Uh, and so
Caperton was gonna stay with us.
>> Dave (47:01):
They were both.
>>
We were all.
>> Dave (47:02):
We were all gonna crash a couple, roll out
beds.
>> Tim (47:06):
Morganton, North Carolina, there's two
hotels. Maybe just this one day.
>> Dave (47:10):
And we Booked it early.
>> Tim (47:12):
And there's a whole beer festival, so.
>> Julianna (47:13):
Right.
>> Tim (47:14):
Everything's sold out. And we booked early.
>> Julianna (47:16):
Yeah. And we booked this super early. And we asked for
two roll out beds. Right.
And at the time, it was confirmed in
my, um, in the itinerary that we asked for
two roll out beds.
>> Dave (47:29):
Let me just say I was the one
who. I grabbed a rolling cart
and I came in last from the van.
>> Tim (47:38):
This is before the festival.
>>
Yeah, right.
>> Tim (47:43):
This is not some.
>> Dave (47:44):
We got there early. As I, uh, walk into the lobby,
I hear Caperton say, no, you're an
asshole.
>>
Yeah, environmental butt.
>> Tim (47:51):
I mean, I didn't realize you were late. Julie, correct me if I'm
wrong. Basically the person front of us, the
owner person running this hotel, was giving
her the business about something. He was being kind
of an a hole.
>> Julianna (48:04):
He was being a jerk. Right. And he was saying, there's no way
you could have asked for this. And I'm showing him on my
phone.
>> Tim (48:10):
Well, I think even before that he was being an a hole to a
customer beforehand.
>> Julianna (48:15):
Yeah.
>> Tim (48:15):
I don't like this guy and I'm not gonna put up with his
bs. And so then they're telling him escalated.
>> Julianna (48:20):
Yeah.
>> Tim (48:21):
And he escalated that situation from a 3
to a 10 in about 30 seconds.
>> Dave (48:26):
Long story short, we had to find.
>> Julianna (48:28):
Out kicked out of the hotel.
>> Dave (48:30):
So Julian Caperton and I stayed in a hotel about a
half hour away.
>> Tim (48:35):
And I slept on the floor of my brother's hotel room,
which was the Terribly uncomfortable.
>> Julianna (48:40):
Yeah.
>>
Hey, look online for our, uh, rating of this last beer.
Okay.
>> Julianna (48:44):
Okay.
But anyways, the beer that we were going to talk about is the Fondaflora
brine Oyster Saison, which is something that we talked
about at.
>> Tim (48:52):
We've all drank with caper.
>> Julianna (48:53):
Yes, we have.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And it has, uh, unspecified other sea creatures.
>> Tim (48:57):
The label warns that it might have unspecified other
sea creatures in it.
>> Julianna (49:02):
2017, who knows?
>>
Okay, feel the pirate duck. And coming on.
>> Julianna (49:06):
Good old boy Mike. Thank you so much for.
>>
Hey, thanks for enjoying this, uh, excellent
episode of Sip Suds and Smokes. I'll ask you to keep
on sipping.
>> Julianna (49:15):
Good old boy Sparky. Thanks for being here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, man, I just. It'd be great to have one
last big old Caperton hug because he was one and a half
times bigger than me.
Yes, good old boy Sparky. Thanks for being
here.
>> Dave (49:27):
Or thanks for Tim.
>> Julianna (49:29):
Oh my God.
>>
For good. That's good old boy Tim. We'll wear
name tags next.
>> Tim (49:36):
Yeah, well, it's great hanging out. Always great
drinking good beer with good people.
>> Dave (49:42):
It was double good having Sparky here.
>> Julianna (49:44):
Fine. Good old boy Dave. Say goodbye.
>>
Bye.
>> Julianna (49:46):
This is good old cow Juliana. Keep on chuggling. Catch you next
time.
>> Announcer (49:50):
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.
>> Tim (49:59):
Give it a little tappy.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Tap, tap, tap a roo.
>> Announcer (50:02):
The easiest way to listen to our show is to ask Siri,
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(50:24):
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(50:44):
well. Come back, join us for another
episode and keep on sipping.
Uh,
this has been a one tan hand production of
Sip, Suds and Smokes, a program devoted
(51:05):
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 y'all
next time.
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