January 16, 2026 • 40 mins
Rev Mark Shows Off His Old Wood
@elderpinebeer #MDbeer #beer #radioshow #podcast
Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Sparky Good ol Boy Kendall, and Good ol Gal Julieanna
SUDS Episode – We celebrate the triumphant return of our prodigal son, Reverend Mark, who has journeyed from the wilds of Maryland with a curated flight of beers from Elder Pine Brewing and Blending Company. Join us as we dive into a delightful tasting of five unique brews, including the crisp E.P. Pils. We’ll also explore the complex flavors of the Double Barrel Through Woven Branches dark lager and a special bonus beer that promises to surprise. Our hosts will share their tasting notes, food pairings, and ratings for each beer. Get ready for a fun and informative episode filled with laughter, camaraderie, and, of course, great beer! We’ll be rating these beers on a scale from 1 to 5, so don’t miss out on the fun!
All Beer in this episode from Elder Pine Brewing and Blending Company, Gaithersburg, MD
7:19 EP Pils – German pilsner brewed with German Pilsner and Czech hops 5% ABV SUDS-5
12:10 Moonscribe Vol. IV- Belgian-style Blonde hopped with Riwaka and aged solera-style in American Oak foeders. 6.6% ABV SUDS-5
20:10 Summon the Moon Lord – English-style Barleywine boiled for 24 hours, aged in Heaven Hill Bourbon Barrels for 18 months. 16% ABV SUDS-4
26:39 Double Barrel Through Woven Branches- Double Barrel-Aged Dark Lager Blend: 50% Double Oaked Schwarzbier foeder-aged for 6 months then finished in bourbon barrels for 18 months; 25% Black Lager aged in stainless steel for 3 months; 25% Double Oaked Lager wine foeder-aged for 5 months and finished in port barrels for 9 months. All of this was blended together and aged an additional 12 months in freshly-emptied rye whisky barrels. 10.8% ABV SUDS-5
35:52 Empyreumatic – smoked Helles lager with Lapsang Souchong tea, beachwood smoked barley, oak smoked wheat and Saaz hops. 5.5% ABV SUDS-5
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PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Elder Pine Brewing, Maryland Craft Beer, Beer Tasting, Belgian Blonde Ale, English Barley Wine, German Pilsner, Dark Lager, Craft Beer Reviews, Brewery Takeover, Craft Beer Enthusiasts, Beer Pairing, Beer Ratings,Craft Beer Culture, Beer Flight, Homebrewing, Beer Styles, Beer Recommendations, Craft Brewery Spotlight
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Episode Transcript
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>> Announcer (00:00):
On the next episode of Sips, Suds, and smokes.
>> Julianna (00:03):
Today marks the triumphant return of our prodigal
son, good old boy Reverend Mark from the wilds of
Maryland. He has blessed us with a short visit and
has brought some goodies with him in the form of a
flight of beer from elder pine brewing and
blending company in Gaithersburg, Maryland.
>> Kendall (00:21):
The Elder Pine brewing and blending beers we'll be
trying today are E.P. pils, a German pilsner,
moonscribe, volume nine. I think that's nine. I'm
not sure on my route. Yeah, you go with Rommel
numerals, you're gonna mess me up. Volume iv. How
does that sound? Belgian blonde ale. Summon the
(00:43):
moon lord from 2025, an English barley wine double
barrel through woven branches. A dark lager. And
if we have time, we just might have a bonus beer.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Kendall (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips
suds and smokes with your smoke and host the good
old boys. Suds, Suds, Suds. It's time for more
(01:54):
suds.
>> Julianna (01:59):
Hey, everyone. Welcome, welcome, welcome to
another suds segment where we love old things. In
fact, when I look around at the table, all I see
are, hey, I resemble that. Never mind. Uh, I'm one
of your hosts, good old gal Juliana. Joining me
today at the table is good old boy Kendall.
>> Kendall (02:21):
Hi. How you doing?
>> Julianna (02:23):
I'm so good. So happy to have you here. And wait,
who's that guy there? Wait. Yeah. What?
>> Reverend Mark (02:29):
This is not theatrical. Uh.
>> Dave (02:32):
We smuggled him in across the border.
>> Julianna (02:34):
Reverend Mark. Oh, my gosh.
>> Reverend Mark (02:38):
Great. Beyond great to be here.
>> Kendall (02:41):
Cool.
>> Julianna (02:41):
Oh, my gosh. Good boy Scar. Sparky. How are you,
Scarpy?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I feel great.
Yeah, a little personal thing there. Um, and good
old boy Dave. How are you?
>> Kendall (02:55):
Hi.
>> Dave (02:56):
I've got a personal thing, too, but I'm not gonna
share it.
>> Julianna (03:00):
Oh.
>> Dave (03:01):
Because it's personal.
>> Julianna (03:02):
Okay, that. That makes sense. Are you gonna give
yourself a ding?
>> Dave (03:06):
Well, sure, Give myself a ding. Ding.
>> Julianna (03:11):
Uh, okay. Thank you. Thank you. Okay. Well, today
marks the triumphant return of our prodigal son,
good old boy, Reverend Mark. Wow, that's a
mouthful.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That was a lot of marks.
>> Reverend Mark (03:24):
But, you know, the prodigal son came looking for a
handout, so at least I brought some beer, Right?
>> Julianna (03:30):
That is fair. Um, from the wilds of Maryland. He
has, um, blessed us with a short visit and has
brought some goodies with him in the form of a
flight of beer from Elder Pine Brewing and
Blending Company in Gaithersburg, Maryland.
Reverend Mark, why don't you give us a little bit
about Elder Pine and why you wanted to bring some
of their beer with you today for us to share.
>> Reverend Mark (03:51):
Well, you know, being so displaced in a part of
the country that does have really some serious
beer foundational kind of companies, I think. You
know, I'm very close to Kennett Square and the
Victory Brewing. So, um, I was looking for
something that was doing similar kinds of work to
say, like Barique here in Nashville with blending
(04:14):
and barreling. As soon as we moved to Elkton,
Maryland, I got to know the beer curator. I'll
call him at the State Line Liquor and beer store.
From the highway. It doesn't look like much, but
you get in there and it is a beer emporium. Long
story short, he steered me immediately in the
direction of Elder Pine, saying that, you know,
it's a one off company. They're doing blending and
(04:35):
barreling and on Mondays they always get new
product for a little over a year. You know, I've
been kind of selecting things as they come out.
Now I brought samples today only of clean beer,
but you know, they're very much into mixed
fermentations and just nice crazy, wild stuff as
well. So they are very well known with beer
(04:57):
affectionados of varying degrees, but they don't
have a huge distribution, maybe 2,000 barrels a
year. Self distributing company. But I have been
just very pleased with everything they're putting
out. Especially I'd say two out of three of the
beers that drop on Monday are typically some kind
of lager.
>> Julianna (05:13):
Oh, nice.
>> Reverend Mark (05:14):
So anyway, we can talk about the ones that I've
brought, but, uh, Cool. I really appreciate the
guys at the brewery. I don't know them all that
well personally yet, except I've just been in
conversation with them and Paul Davidson, their
brewer, uh, is really, uh, looking at doing what
he wants to do only, and he's being very
(05:36):
successful with that. Meaning that I'm just
brewing the beers that I personally want to drink.
And it seems like everybody kind of agrees with
his taste.
>> Julianna (05:44):
Yeah, well, I mean, in this day and age, kudos,
you know what I mean?
>> Kendall (05:48):
Yeah. Yeah.
>> Julianna (05:48):
That's awesome.
>> Dave (05:49):
Well, we did cover Notorpine Beer, uh, back on a
Maryland takeover a few years ago.
>> Kendall (05:54):
Oh, really?
>> Dave (05:55):
Episode called the Boom Boom Room. So, uh,
everybody should go check that out. But I am glad
we get to focus exclusively on the brewery this
time. And for you guys at Elder Pine, when you
listen to this, if you're looking for A part time
reverend to come in and bless all of your new
beers, uh, and taste them for you. Uh, I'm sure
(06:15):
Reverend Mark could be.
>> Reverend Mark (06:16):
I am. I am there.
>> Julianna (06:18):
Yeah, he would be the perfect guy.
>> Dave (06:20):
He's a cheap date. So get him in there.
>> Julianna (06:23):
So we hear. So we hear. Okay. Good old boy.
Kendall, why don't you give us today's lineup.
>> Kendall (06:30):
The Elder Pine brewing and blending beers we'll be
trying today are E.P. pils, a German pilsner,
moonscribe, volume nine. I think that's nine. I'm
not sure on my route. Yeah, you go with rhombo
numerals, you're gonna mess me up. Volume iv. How
does that sound? Belgian Blonde Ale, Summon the
(06:53):
moon Lord from 2025. In English. Barley wine,
Double barrel Through Woven Branches, a dark
lager. And if we have time, we just might have a
bonus beer.
>> Dave (07:04):
Yeah.
>> Reverend Mark (07:04):
Yes.
>> Julianna (07:05):
Gotta love the bonus beers.
>> Dave (07:07):
Okay, so we will be tasting these and, uh, rating
them from one to five as we go.
>> Julianna (07:13):
Oh, thank you very much. Okay.
>> Reverend Mark (07:15):
Yeah.
>> Julianna (07:16):
Let's get to the first beer. Beer.
>> Kendall (07:21):
Huh?
>> Julianna (07:21):
Huh? That's cute. Okay, um, what we're passing
around at the table right now is the pilsner,
otherwise known as the EP pills. It is 5% ABV
classic pilsner brewed with the finest German
barley and check hops that money can buy. It's dry
and crisp as a German pilsner and with both
flavors and aromatics of a chuck pilsner. Ah. See
(07:44):
what they did there?
>> Dave (07:45):
Considering the age group of the table, it's
probably good we're having EP pills and not ED
pills.
>> Reverend Mark (07:50):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I really like the cans. The design of the cans,
it's just really simple and it's really.
>> Dave (08:00):
Yeah, it's just cool looking though.
>> Reverend Mark (08:01):
Y. Yeah. Tough.
>> Julianna (08:03):
From afar, it almost looked like a crab. And then
I realized it was something more medieval.
>> Reverend Mark (08:09):
Yeah.
>> Julianna (08:11):
Cool. Okay, so what's everyone's tasting notes?
>> Kendall (08:14):
It's a really nice pilsner. I mean, it smells the
way you think a pilsner is going to smell.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, just right on the nose.
A little bit of graininess from the.
>> Reverend Mark (08:22):
Exactly.
>> Kendall (08:22):
Grain.
>> Dave (08:23):
And there's.
>> Kendall (08:23):
There's a little, you know, just a hint of maybe
some spicy hops, but not much. Yeah, because they
did say some Czech style in there, but, uh, boy,
it's beautiful.
>> Reverend Mark (08:33):
I think it has a very tight mouth feel too. It's
just a crisp. The effervescence of it is kind of
tight and then opens up lightly drying.
>> Dave (08:41):
On your mouth, you know, which is nice.
>> Kendall (08:43):
It's so well made. It doesn't remind you of many
American pilsners. This has got the. This, this
has got those old world flavors.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's the ABV on this sucker?
>> Julianna (08:53):
Five.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay.
>> Dave (08:55):
That's right.
>> Kendall (08:56):
Perfect, perfect.
>> Reverend Mark (08:57):
And this is, this is one of my go to beers. It's
their only. I won't say only, but it's sort of
their perennial beer that they're always brewing
and most everything else is just sort of coming
out and possibly coming back. But this is a
mainstay.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Reverend Mark, have you shotgunned one of these
yet?
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You have. Okay, thank you. I just needed to know
(09:20):
how that works. Okay.
>> Julianna (09:23):
I'm sure it would be easy.
>> Reverend Mark (09:24):
And ah, this is one of those beers where, you
know, if you ask yourself, is this a really
excellent, even great beer, you know, one criteria
is can I drink three of these in a row?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I will take that challenge.
I could drink three of these in a row.
>> Julianna (09:38):
Yeah. At least.
>> Kendall (09:39):
Even at a 16 ounce can, these are crushable.
>> Dave (09:42):
Sparky, uh, what are you going to pair with this?
Food wise?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I mean, I'm sorry, I like immediately went to.
This would be so great with some hot chicken. I
thought that this would just pair so well with
that.
Pull you off a little bit.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah. Like just. It would cut into the heat
really well. I think specifically if I was going
(10:02):
to choose a place, it'd probably be some. Some
Bolton's fried chicken. Yeah. But, uh, yeah, I
mean that's the other thing. When I took the first
drink of this, that was what I wanted was either
to do yard work or have some delicious food to go
along with it. One of the two.
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I got yelled at yesterday because I got done
cleaning up all the leaves around my house and I
(10:23):
had a shower beer. And my wife was like, are you
drinking beer? Yes, and yes, I am. This is my
reward.
>> Reverend Mark (10:30):
Why.
>> Dave (10:30):
Why isn't everyone drinking beer in the shower?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And I would have so much rather had this beer
rather than what I did have. So.
>> Julianna (10:37):
Well. Very. Yeah. Very good. So what shall we rate
this as if there's. Yes, yes, yes. Okay, so the EP
pills from Elder Pine Brewing and Blending. We are
going to rate a 5. Well, we will be back in just a
minute with more. Welcome back, everyone. Today's
(11:02):
episode is a brewery takeover by our prodigal son,
Reverend Mark, who has. Yes. Who has come back to
visit with us for a minute.
>> Kendall (11:12):
Welcome.
>> Reverend Mark (11:13):
Real ding is hallelujah.
>> Julianna (11:14):
Yes. So he brought some beer from Elder Pine
Brewing and Blending in Gaithersburg, Maryland.
And I believe I have been to that brewery in a
quest in Maryland to get some beer one time a long
time ago. And I remember it being nice because
it's, it's.
>> Reverend Mark (11:31):
It's in Montgomery county and it's maybe uh,
30m20. 30 miles from D.C. it's not that far.
>> Julianna (11:37):
Yeah, yeah. In relation to. To Baltimore. Yeah, I
remember it was very quick.
>> Dave (11:42):
I thought they only made Natty Bo in uh.
>> Julianna (11:47):
Well, they allow a couple other brewers to do some
things from time to time, but. Oh man, I miss
Natty Bow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Natty Bow all day and I missed that.
Sorry. Yes, I'm showing my roots. Okay, um, onward
and upward. Let's go to a Belgian blonde. Not one
in particular. Well, actually one in particular.
This is called The Moon Scribe Volume 4. It is
(12:09):
6.6% ABV. Um, hopped with rwaka and aged Solera
style in their American oak Fooders Solara is an
act of removing only a portion of the beer from
the fooder and then replenishing it with fresh
wort to referment and continue to age in oak with
traces of every batch before it. In case you don't
(12:29):
know what a Solera is, they do that with whiskey
too sometimes. Right?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Um, I remember American Solera doing that in
Oklahoma. Right.
>> Dave (12:39):
Who's that brewery in Catawampus, North Carolina.
Not Catawampus.
>> Julianna (12:44):
Um, Catawba.
>> Dave (12:45):
Oh no.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Paul and Walpack. No, I feel like you're just
making up words now. None of those were actual
words.
>> Julianna (12:56):
I think you're trying to take my.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Under theus.
>> Dave (13:00):
The one that's under the pollen Wa Pack General
Store.
>> Julianna (13:04):
Oh yes. Oh man, I didn't think about this. No,
it's. We were there.
>> Kendall (13:11):
Yeah.
>> Dave (13:11):
They do this little table beer and it's, it's
slightly funky, but it's a Solara, so.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's just cuz they're backwashing into a Sola
and then.
Well, the dishwasher from the General story rolls
down.
>> Kendall (13:23):
Down.
>> Reverend Mark (13:24):
That one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Got it.
>> Julianna (13:26):
Yeah.
>> Dave (13:28):
North Carolina, that's where the brewery is.
>> Julianna (13:30):
Okay, so for volume back to the beer, which beer
are we talking about? Okay, yes, we are talking
about the Moonscribe Belgian blonde. So for this
volume, Volume three, you can expect notes of
fresh squeezed grapefruit juice, spring hay,
Bazooka bubble gum.
>> Kendall (13:47):
Haha.
>> Julianna (13:47):
He said Bazooka. Stewed pears and classic Belgian
spice.
>> Kendall (13:52):
Wow. There definitely is a little bit of Bazooka
bubblegum in that. But this is beautiful.
>> Reverend Mark (13:56):
Wow.
>> Kendall (13:57):
It's such an interesting beer to do a Solera on.
Usually they're A little bit bigger. They got
bigger personalities to do it off a blonde. Yeah,
that's that little bit of funk. It's so smooth.
It's light.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You definitely get the citrus on the nose. Like,
before I tasted it. I was expecting more of that
in the flavor, but not so much.
Really enjoyable.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And you can't get away from Bazooka. Now that you
(14:18):
said Bazooka bubble gum. That's like one of those,
like, complete, unavoidable.
Yeah, but a lemon.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, it's good.
>> Reverend Mark (14:27):
Yeah. I want a river.
>> Dave (14:29):
Sorry, sorry. To bust right back into this
saxophone hall, North Carolina. Hall River.
>> Reverend Mark (14:33):
Sorry.
>> Dave (14:34):
I'm done.
>> Kendall (14:34):
Okay.
>> Julianna (14:34):
Okay.
>> Dave (14:35):
Yeah. This beer's awesome, though.
>> Julianna (14:39):
Look, I was going through my filing cabinet to
figure out where.
>> Dave (14:42):
Yes, my filing cabinets.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I love the finish on this too. It's.
>> Julianna (14:46):
It's really m. Yeah, it's a creaminess, but it
ends like, it doesn't linger. It's. Yeah, but
there's a.
>> Reverend Mark (14:54):
There's also a spice and a mineral aspect on. On
the finish with me too. So it's. It's a little
cleansing semi dry.
>> Dave (15:01):
It's like holy water.
>> Kendall (15:03):
Yeah, you're right. It's a little chalky on the
finish.
>> Dave (15:07):
What was the ABV on this?
>> Julianna (15:09):
Six. Six. Wow.
>> Kendall (15:10):
That does not taste like it.
>> Reverend Mark (15:11):
It doesn't.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's.
This is. This is a very crushable six.
>> Dave (15:15):
If you would have said, like, this was a 4% beer,
I would believe you because I would just think it
was a very flavorful four. But it's so light and
just delicate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, A Kendall I commented on, uh, he's
wearing a celebration fresh, uh, hop sweatshirt
right now, and I've been drinking so much of that
right now. And I love the malty backbone of that
(15:36):
beer, like, because I just don't think you get
that a lot.
>> Kendall (15:39):
And.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And that's like, I think a 6, 8 beer. Like, this
is so deceptive. I know I'm drinking. I know what
I'm getting myself into when I drink that beer.
It's like I'm committing. This is going to mess me
up fast. This would absolutely come like a thief
in the night.
>> Dave (15:56):
This is a sneaky blonde.
>> Reverend Mark (15:58):
And you. You could almost serve it in a champagne
flute or something.
>> Julianna (16:01):
Yes, sure, sure. But what an approachable beer,
though, too. Like, I. I could see a lot of
different people trying this beer and enjoying it,
if that makes any sense.
>> Reverend Mark (16:11):
Yeah, it's a.
>> Announcer (16:12):
It's a.
>> Reverend Mark (16:13):
It's a gateway beer.
>> Julianna (16:14):
Yeah, because if.
>> Reverend Mark (16:15):
As well. As well.
>> Julianna (16:16):
Right? I mean, because if you say Belgian Blonde.
That might turn some people off into thinking, oh,
well, this isn't going to be tasty. It's just
going to be.
>> Dave (16:24):
Yeah.
>> Kendall (16:24):
You know, especially if you say solera age. Barrel
age. You know, Solera barrel age. They're. They're
like, what? Just give me a beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, I don't. Yeah, it's going to lose people.
And I'm very curious, like, what was the deal with
volumes one through three? Is it just, you know,
building off the same slayer base and, you know,
batch after batch or maybe.
>> Julianna (16:41):
Or maybe tweaking it. I don't know. But, yeah,
kudos. I mean, seriously.
>> Reverend Mark (16:45):
Yeah, I'd have to dig into some notes on those
because I have bought the three as well as the
four, and I think the, uh, five is coming out
maybe.
>> Julianna (16:53):
Okay.
>> Reverend Mark (16:54):
Tomorrow.
>> Kendall (16:54):
Oh, wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We expect a full reporter.
>> Julianna (16:58):
Yes, yes, yes, we do.
>> Kendall (17:00):
Okay.
>> Julianna (17:00):
But, I mean, that kind of makes. Yeah, that makes
sense.
>> Dave (17:03):
Kendall, what are you going to have with this
beer?
>> Kendall (17:05):
Probably, like, a little cheese. Uh, herculery
tray.
>> Announcer (17:09):
Yeah.
>> Kendall (17:10):
Yeah, Especially some little funky cheeses would
go nicely. You could do that.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And.
>> Dave (17:14):
Yeah, like Reverend Mark said, put in a flute and,
uh, yeah, that would.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Really play well off of.
>> Julianna (17:20):
Oh, yeah. Nice charcuterie.
>> Dave (17:22):
You can feel all fancy.
>> Kendall (17:23):
Yeah.
>> Reverend Mark (17:24):
Oh, yeah, I can see a little liverwurst, but.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, yeah, man, I just. You just reminded me. I,
like, uh. I just picked up some pate recently that
my family doesn't know about, uh, because I always
hide my charcuterie from my family.
Are you still doing that?
>> Dave (17:39):
I am closet charcuterie.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Forgive me, there's a secret charcuterie drawer in
one of the refrigerators in my home that my family
never looks for.
Never go into daddy's secret refrigerator.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What are you doing down there, Daddy?
>> Julianna (17:54):
Shush.
>> Reverend Mark (17:54):
I thought you had it in the back of a revolving
bookshelf.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's my next phase.
>> Julianna (18:00):
Yeah. Refrigerator.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes. But thank you for saying overworks, because
that just reminded me. Man, I need to eat that
stuff before it goes.
>> Kendall (18:10):
Okay.
>> Julianna (18:14):
That's awesome.
>> Dave (18:14):
First world problem.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So, so true.
>> Julianna (18:17):
What shall we rate the moonscribe?
>> Kendall (18:21):
Oh, yeah.
>> Julianna (18:22):
Four. Four.
>> Kendall (18:23):
I can go either way.
>> Dave (18:24):
Which way you want? Where's the crowd taking this
baby?
>> Julianna (18:27):
Crowd's taking us to five. All right, all right.
So the moon scribe. We are giving a five.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And these gu. Bat. And. Great. I don't know if
you're, like, gonna throw one of their canned
seltzers at us next to just help us wreck their
wrap.
The seltzer is gonna come next. You know, it's
interesting. All of these beers, the names on them
(18:48):
is very like medievally. Is Gaithersburg a
medieval town? No, it's that way.
>> Dave (18:54):
No, um, these guys are just nerds.
>> Julianna (18:57):
Okay, that's fine.
>> Reverend Mark (18:58):
But the thing is, elder pine also originated in a,
I think a 1817, 18 acre, uh, lot that was a
Christmas tree, uh, farm ranch. Yeah. And so they
had to clear all these pines out, you know.
>> Julianna (19:13):
Oh, and there are pines all around. Pines that
were there.
>> Reverend Mark (19:18):
Yeah. And it's a great music venue as well. They
have great outdoor.
>> Julianna (19:22):
Yes, I do remember that. But I remember that about
a few of the breweries in Maryland is that they
all had these like really great outdoor stages.
>> Reverend Mark (19:33):
Mhm.
>> Julianna (19:33):
You know, in fact, there was a couple, I think
that I went to that had like tents, you know, like
big tents that you could have, like tables and
sort of like just hang out and lots of great
seating, like all over the place.
>> Kendall (19:44):
Right.
>> Julianna (19:45):
Anyways, we will return with more in just a
minute. Welcome back everyone. So today's episode
is a brewery takeover of Elder Pine Brewing and
Blending in Gaithersburg, Maryland. Next beer that
we are going to get into is Summon the Moonlord,
which is an English barley wine, 16% ABV, not for
(20:10):
the faint of heart. So this English style barley
wine was boiled for 24 hours for intense natural
caramelization. Could you imagine? I can't.
>> Reverend Mark (20:21):
That's just hardly ever done. That's hardly ever
done.
>> Julianna (20:24):
I know as a homebrewer, even as.
>> Reverend Mark (20:27):
A home brewer, I don't go that. So kudos to these
guys for that.
>> Julianna (20:31):
Then on top of that, it was aged in Heaven Hill
bourbon barrels for 18 months. Due to their
precise brewing process and fermentation profile,
the beer is unbelievably smooth with very little
alcohol burn. Given the extremely high alcohol
content, they smell and taste very prominent
(20:51):
impressions of super reduced caramelized fig
compote, bourbon pecan pie, raisin bran, caramel
candies and old wooden tobacco boxes.
>> Dave (21:03):
I'm glad to hear about that Raisin Bran because
I've been feeling a little irregular lately.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, I miss that cereal. Yeah, look at the
legs on this thing, man.
>> Julianna (21:13):
It really adds to the experience.
>> Reverend Mark (21:14):
Uh, this is the second year this has come out and
from what I understand, I didn't have this last
year, but in talking to the beer curator at
Stateline Liquors, he said that immediately
because it's very limited release went on the
black market and this was going for $60 a can.
(21:35):
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And you got a retail.
Yeah, that was last year. So this year it was, it
Was more reasonably priced, but had to be.
>> Dave (21:43):
The man to death in the parking lot.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was going to say, I don't want to see what the,
uh, how that all went down.
>> Reverend Mark (21:48):
Well, the brewery didn't. They didn't. But that
was. Became the black market price, so.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Well, definitely on the nose. I mean, all the dark
fruits.
>> Kendall (21:56):
All of it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : All of it at once.
>> Dave (21:58):
I mean, it's really good. Is it $60 a king good?
I. I don't. I mean, that's. That's hard for me to
say.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's definitely has alcohol inside. It is another
thing that I've noticed from drinking it.
>> Kendall (22:12):
It's so big. Honestly, part of me is like, this is
too much.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I kind of think the same.
Um, this may sound weird, but I like my barley
wines to be drinkable. A good fresh barley wine. I
can't think of an English one, but even like a
Bigfoot, just when it's fresh, it's so good. But
it's 16 with a 24 hour boil. This is just like
(22:33):
over the top in every way. And if that's what
you're into, great. And it's well made.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's just very concentrated.
It's hard for me to drink more.
>> Dave (22:40):
Yeah, I think like a two ounce pour.
>> Reverend Mark (22:43):
Exactly.
>> Dave (22:44):
About it's a lot.
>> Reverend Mark (22:45):
I would say it's an aperitif.
>> Dave (22:46):
Yeah. Oh, uh, yeah, yeah, yeah. Treat this like a
liqueur.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : 16 ounce can not shotgun.
>> Kendall (22:53):
Share this with six or eight people.
>> Julianna (22:55):
Yeah, sure.
>> Dave (22:56):
If you do decide to shotgun a can of this, go, uh,
ahead and dial 9. 1.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. So you're ready. And lay down some, like,
towels or plastic, you know, because we all know
where this actually going.
Just stand inside a kiddie pool.
>> Kendall (23:10):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah, that's. That's a pro move right there.
>> Reverend Mark (23:13):
See, I could see this as a dessert beverage
alongside an espresso.
>> Kendall (23:18):
Sure.
>> Reverend Mark (23:19):
You know, and you get the best of both worlds.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah.
Some sort of a, uh, dark chocolate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Chocolate or something like that.
Exactly. Just have those three things going
together. That would be wonderful.
>> Julianna (23:29):
Yeah. You would even yourself out.
>> Reverend Mark (23:31):
I agree with Kendall. This is not like your
standard barley wine that you just would drink a
lot during the holidays. But it is one that I
would break out for a party of friends and to just
say, here, try a.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Little of this, but don't drive you a shot.
Uh, it's exquisitely laid.
>> Julianna (23:48):
Uh, yeah.
>> Reverend Mark (23:49):
But you got to watch where you're going next.
>> Julianna (23:51):
Well, yeah, I mean, and I was thinking like, for.
For the winters and like coastal Atlantic. This
will warm your bones. Oh yeah, you know what I
mean.
>> Dave (24:00):
Serve this around a fire pit. Everybody's hanging
out.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Quinn was drinking this instead of Narragansett
while they were hunting Jaws. Would not have
totally different.
Bo would have gone in a whole different direction.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Totally. Yeah. Although they could have thrown a
can of this overboard into the sharks had gotten
it. Yeah. Might have had a happy ending maybe.
Yeah.
>> Julianna (24:19):
Yes.
>> Dave (24:20):
I've seen a shark with a happy ending once. It's
not. It was very nautical.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh. The seas were angry that my friends.
A lot of froth in the water.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, a lot of chum.
>> Julianna (24:40):
Okay.
>> Reverend Mark (24:41):
I'm noticing that even as a want like a wine, this
is. Even as we've been talking and sipping and
it's warmed up, it tastes different than when I
first tried it just five minutes ago. So there's.
I think it breathes.
>> Dave (24:55):
That's the great thing about these beers is like
just let it sit for a little bit and sip on it and
like let it change and become the different things
it's going to be.
>> Reverend Mark (25:04):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's definitely a lot and uh.
>> Dave (25:07):
Pour it on your script.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I do, I do feel like you should, you know,
probably have to sign a registry if you're buying
a lot of this because I would do a.
One can limit on this thing.
>> Kendall (25:18):
Oh yeah. That, um, way you get a lot of people
enjoying this. Yeah, it's. It is, yeah, it's good.
It's just. Wow. I could not drink a full can.
>> Dave (25:25):
It's a load.
>> Julianna (25:27):
It's. It's 16.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I like those extremes sometimes too, you know,
like the Black Wednesday and those kinds of things
or those heavy duty ones. But yeah, only so much.
So what would we rate this? I, I think it's a good
four. I really do.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I do think it's interesting is a 16 oz can. Like
(25:48):
this would be a beer that I would love to see in.
In maybe. Um. What are Those? Like the 8 ounces,
you know the.
>> Dave (25:55):
Small those like those little hopping frog.
>> Kendall (25:58):
Uh, is this the same bear? No, it should be a
summon the Moon Lord.
>> Reverend Mark (26:03):
Oh, uh, no, the double bear through woven branches
is the next one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, Dave and Jul. What are you guys doing for the
rest of the day?
>> Julianna (26:11):
Apparently drinking.
>> Kendall (26:13):
Drinking a couple cans of some of the Moon Lord.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh man.
>> Julianna (26:16):
Okay.
>> Reverend Mark (26:17):
And then it was Tuesday.
>> Julianna (26:18):
Yeah, right. Okay, so the next one that we are
going to talk about now that I'm pouring the rice,
I mean if.
>> Dave (26:23):
One of you guys wants to, you know, just pound
that while it's already.
>> Julianna (26:27):
Wow. The next one that we're going to talk about
is, well, you know, this one's 10% ABV. So there's
that. This is a double barrel through woven
branches. It is a dark lager blend. So it's 50%
double oaked Schwartz beer, which the Schwartz
beer was fruiter aged for six months and then
(26:47):
finished in bourbon barrels for 16 months. Then
25% black lager, which is aged in stainless for
three months. Then 25% double oaked lager wine.
When I put it in my mouth, it spread all over. It
really adds to the experience of, uh, it m.
>> Reverend Mark (27:10):
Say more.
>> Julianna (27:11):
I don't know what to say after that. The lager
wine was fooder aged for five months and then
finished in port barrels for nine months. And then
the whole thing was blended and aged for an
additional 12 months in freshly emptied rye
whiskey barrels.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This is an episode. This is a special sip suds and
smokes episode of Brewers Gone Wild.
>> Dave (27:33):
Yeah.
>> Reverend Mark (27:34):
Yes.
>> Dave (27:34):
This is, this is something Andrew Zimmern would,
uh, would appreciate.
>> Reverend Mark (27:39):
I think of the four that we've tried this one,
they, they have gone through more blending and,
and just interesting tricks.
>> Dave (27:47):
I think you suckered us in with those first two
beers.
>> Kendall (27:49):
Yeah.
>> Dave (27:49):
You're like, oh, they just make, you know, beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, I'm going to give you a barley line that
makes you forget half a day.
>> Kendall (27:56):
I do like this one. Um, check your glucose levels.
It is not drinking. I mean, you can smell the
alcohol on it, but it doesn't come across that
hot.
>> Dave (28:05):
I like the very subtle. I'm guessing it's from the
port.
>> Julianna (28:09):
The whininess.
>> Dave (28:09):
That's sort of like wine character. It's. It's
subtle.
>> Reverend Mark (28:12):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I haven't tasted it yet. I'm just enjoying the
nose of it. I mean, it's really interesting.
>> Julianna (28:17):
But then the, uh.
>> Dave (28:18):
Smells fruity.
>> Julianna (28:19):
But then. Do you get any of the spiciness from the
rye?
>> Kendall (28:21):
I'm not. I'm getting a lot of fruitiness.
>> Dave (28:23):
I'm mostly getting the fruitiness.
>> Kendall (28:25):
Incredibly light body.
>> Dave (28:27):
Yeah.
>> Reverend Mark (28:27):
For.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. First you say it's a Schwartz beer.
>> Dave (28:30):
Well, it's part schwartz beer.
>> Reverend Mark (28:31):
The 50.
>> Julianna (28:32):
50 lager.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : M. Okay.
>> Dave (28:34):
You know, it's got some Schwartz beer.
>> Julianna (28:36):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's, there's. I would expect some more
toastiness roastiness to this. And m not. It's
not. It's like barely. You have to look for it.
>> Kendall (28:43):
It's like fruit and chocolate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes. 100.
>> Julianna (28:47):
How many other beers have you had like this where
it's half beer and then 1/4 lager wine and 1/4.
>> Dave (28:55):
I didn't even know lager wine was a three thing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Nor did I, but after my third sip, I just kind of
left it there for a second and I swear to God,
alcohol fumes came out of my mouth. That's
fascinating.
>> Julianna (29:05):
Could have happened. Yeah, yeah, that totally
could have happened.
>> Reverend Mark (29:09):
It's so sticky, but it goes down easy.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah, yeah.
>> Dave (29:13):
It's big, it's fruity, it's whiny, it's.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It'S weird because I got more of the roastiness
off of the nose than the flavor of it at all.
>> Reverend Mark (29:21):
Yeah, right? It's not in the flavor. Yeah.
>> Dave (29:24):
It almost reminds me of like a chocolate covered
berry or something like that. Because there's,
there's fruit, but there's, it's, there's, it's
raw wrapped around like at the very end, there's
that chocolate.
>> Reverend Mark (29:34):
Yeah.
>> Julianna (29:35):
Well, we'll be back in just a minute with more.
Welcome back, everyone. So today's episode is a
brewery takeover of Elder, uh, Pond Brewing and
Blending in Gaithersburg, Maryland. That was
brought to us by Reverend Mark, Prodigal Son,
who's come back for a visit. And the crowd is gone
(30:02):
wild, as they should be. So right before the
break, we have been diving into some big beers
here. And, um, right before the break, we were
talking about the double barrel through Woven
Branches, which is a, uh, really like. We were
talking about it during the break that we have
never had anything like this before.
>> Dave (30:20):
So I'm not part of this.
>> Julianna (30:23):
Except that we are part of this. It is the most
interesting blended beer I think I have ever had
in my entire life. So 50% double oak Schwartz
beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Double Oaks.
>> Kendall (30:37):
Right.
>> Dave (30:37):
Single oak stuff.
>> Julianna (30:38):
Okay. No, no, no. So, right. Which is just crazy.
And then 25% black lager, which hasn't been oaked.
And then a double oaked lager wine that's 25%. So
that makes your hundred percent in case you
keeping up. And wow. I mean, just wow. So,
Reverend Mark, what would you pair this beer with?
>> Reverend Mark (31:01):
One thing that comes to me, at least I would see a
nice stacked Reuben.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I think that's always a good answer for
everything. I like where your head's at. And
that's, that's, uh. Oh, now I want corned beef
right now.
Yeah, I'd want some acid because there's, there's
right here is, uh. And I mean, you know, to go in
(31:24):
the sandwich. No, yeah, within the sandwich itself
to sort of have the kraut and just maybe some,
maybe a beet slaw or something to kind of
Counteract a little of the sweet here. It's not
overly sweet, but I think it still has a malt
aspect to it that would just really go nice with
some fatty and acidy damn, uh, kinds of food.
>> Dave (31:46):
I think Sparky just had a happy.
>> Kendall (31:48):
End.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : To change my britches after this one, guys.
>> Julianna (31:53):
It takes a while to get the whole thing into your
mouth or not.
>> Reverend Mark (31:58):
Or if you wanted to take it in the sweet direction
with some kind of praline.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Nah, let's stick with the Reuben.
Yeah, I'm going with the Reuben myself.
>> Dave (32:05):
I don't know, maybe like something fatty with like
a cheesecake or something.
>> Kendall (32:09):
Exactly what I was thinking. I like the chocolate
and the berry.
>> Dave (32:13):
Yeah.
>> Kendall (32:13):
Just give me a simple slice of plain cheesecake.
>> Dave (32:16):
Yeah.
>> Reverend Mark (32:17):
Mhm.
>> Dave (32:18):
Sparky's gonna need a moment or two.
>> Julianna (32:21):
Right?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was just thinking of my favorite Reubens. I was
kind of going through the.
>> Dave (32:27):
He's going through the real.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : In my head.
>> Julianna (32:29):
Do you have a favorite Reuben here in town or do
you travel for a good reason?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't think so.
I don't think we have anything.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Not really, No. I mean, Bill's Sandwich palace has
done from time to time a solid Reuben. Uh, maybe
fat belly pretzel once or twice. You know, I was
raised mostly in East Tennessee and there's this
(32:49):
great place called Sam and Andy's which steams
their sandwiches. There's this, uh, amazing story,
like basically there's this whole culture in
Knoxville of steaming sandwiches, hoagies. It's an
amazing history. How it all started. That was
always just to me, like a seminal Reuben. So good
to me. You just can't be like, Shapiro's up in
(33:10):
India. You know, some great.
>> Dave (33:11):
I knew that's the place you were.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Gonna say it's a good place.
>> Julianna (33:14):
That's because it is a really Cats.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Or, you know, if you're up in Chicago. Nashville
was always like half assed to begin with here and
now it's a shadow of a shadow of a shadow.
>> Reverend Mark (33:24):
Yeah.
>> Julianna (33:25):
No, I miss Nashville.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I know. I used to take my team there to eat once a
month and.
Oh, really? Yeah, I used to go there in the
morning after doing like a double shift. I'd go
there and even though, like, we would, we would
get there right before it was okay to serve
alcohol, but because they knew us and we were
regulars.
>> Dave (33:45):
I mean, technically it's not, it's illegal right
now, but you know, uh, I know.
>> Julianna (33:50):
So like we would walk in, we would go to our
favorite table, which was like the one in the,
like, you Go all the way in. No, no, no, in the
back. And as soon as we would sit down, like,
granted, the only beer available at the time would
be Sierra Nevada's Pale Ale. A round of that. And
that would get us started.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, Robert used to go there all the time.
(34:11):
Did he really?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Like, there was a period of time, I guess,
where he was recording here. He was there, like,
constantly. I had some friends in the days before
Instagram and stuff like that.
>> Dave (34:20):
The house your friends used to own, he. That's the
house he rented in Green Hills for a while.
>> Kendall (34:26):
Yeah.
>> Julianna (34:27):
Yes. The year that he recorded with, um, Allison
Krause.
>> Kendall (34:31):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Raising sand.
>> Julianna (34:33):
Yes. Because he was in France doing a fellowship,
and so he took the whole family with him, and they
rent and he rented his house, which was, like,
very. Like, how crazy is that?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's crazy.
And then he. And then it comes to find out. He
didn't realize until afterwards when he.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Came home that Robert Plant has been living in his
house because there was.
>> Dave (34:51):
A sand shark in the bathtub.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was gonn. I was gonna say, like, thank. Thank
God. It was like, older, more mature. Robert
Planet, not Zeppelin at the.
>> Julianna (35:00):
You know, but there was a lovely note and some
things left for. And he just was like, yeah, rock.
>> Dave (35:08):
And roll written across the wall and poop.
>> Kendall (35:10):
You know.
>> Julianna (35:12):
And I just was like.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : My couch is out of the window. Why.
But how freaking cool was that? I'm just.
>> Kendall (35:20):
Just.
>> Dave (35:20):
TV was in the backyard. Yeah.
>> Julianna (35:22):
Okay, so sorry. Uh, what are we going to rate the
double barrel through woven branches.
>> Kendall (35:27):
Oh.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah.
>> Dave (35:27):
Uh, I. I think you gotta go.
>> Julianna (35:29):
Ah. Uh, yes, I think we gotta go. Five, two. Okay,
so we do have time for a final offering. The
little bonus beer, and it's called. Oh, whoa.
>> Kendall (35:41):
Yep.
>> Julianna (35:42):
Oh.
>> Reverend Mark (35:42):
What?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's happening? What is it? What are we doing?
>> Julianna (35:45):
What are you.
>> Dave (35:46):
Okay. It's just.
>> Kendall (35:47):
Wow.
>> Julianna (35:48):
This is called Emperor Matic, and forgive me if
I'm not saying it correct, this one is neat. Okay.
I'm going to say this one is really neat. This one
is 5.5 ABV. It is a smoked Hellas lager.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay.
With lapsang Souchon tea.
(36:09):
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Gesundheit.
Yes.
>> Reverend Mark (36:10):
Yeah, it's a. It's a pinewood smoked black tea.
>> Julianna (36:13):
So beach. Yeah. Beechwood smoked barley oak smoked
wheat with szazz. Uh, hops.
>> Kendall (36:20):
I like this.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I got a nice.
I agree with Mike.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. I just. On the nose. I was like. Before I
knew what this was, it's like menthol.
What?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No.
>> Reverend Mark (36:30):
Smoked tea M. Oh, wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That is something else. That's wild.
>> Kendall (36:36):
I like it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I love it.
>> Dave (36:37):
I do, too.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I want barbecue to have with this right now.
>> Julianna (36:40):
Yep, sure.
>> Reverend Mark (36:41):
Or wood fired pizza.
>> Kendall (36:42):
The smokiness is well balanced. It's not
overwhelming.
>> Julianna (36:45):
It's not right. No.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it is a very complex and lovely smoking.
>> Kendall (36:50):
It is. It's a nice smoke.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's like not one note.
Some layers there.
>> Reverend Mark (36:54):
This is not normal.
>> Julianna (36:55):
No. But I. In the winter, I could see drinking
this all the time. Like. And kudos to the head
brewer that this is his favorite. I. I commend him
and I'm with him and I'm wondering if he's got any
Eastern European roots, because this to me would
be something that this is why would be drinking.
>> Reverend Mark (37:15):
And he mentioned that there's just in his mind.
And me too. I agree with him that there's just not
enough of the smoked beers that are just, uh,
available on the market. I mean, they're there,
but you have to really look.
>> Julianna (37:26):
It's only because not too many people are going to
try to brew beer.
>> Dave (37:30):
You got to go to Texas, Pennsylvania or New York
State.
>> Julianna (37:34):
Yeah.
>> Dave (37:34):
Or I guess Maryland.
>> Julianna (37:35):
Maryland, right. Well, I mean, because Maryland is
just sometimes Nashville. It's an elbow to
Pennsylvania and that.
>> Kendall (37:43):
Yeah.
>> Dave (37:43):
There you go.
>> Julianna (37:44):
I enjoy the part of it. Yeah, it's part of it. So
I totally get it. Yeah. Yeah. And any kind of like
grilled meats. Yeah. This is a five.
>> Kendall (37:55):
Absolutely.
>> Julianna (37:56):
Oh, for sure. This is a five. Well, that is gonna
do it for today. Reverend Mark, thank you so much
for bringing these beers. This was like, such a
great treat.
>> Dave (38:04):
Awesome.
>> Reverend Mark (38:05):
I'm already planning my next trip.
>> Julianna (38:06):
Yes, that you should.
>> Dave (38:09):
The all Natty Bo show.
>> Julianna (38:14):
And I'm smiling. Yes, and I'm smiling. Okay. Good
old boy Kendall, thank you so much for being here.
>> Kendall (38:18):
It was a pleasure. Thank you.
>> Julianna (38:19):
And enjoying us with that great celebration.
Fresh, hot beer.
>> Kendall (38:23):
It's the best time of the year.
>> Julianna (38:25):
Isn't it though? Reverend Mark, thank you so much
for bringing this beer and coming along and. And
sharing some time with us.
>> Reverend Mark (38:32):
Uh, the holidays would not be the same.
>> Julianna (38:34):
Good old boy Sparky, thanks so much for being
here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It was my pleasure.
Oh, you did that so well. Good old boy Dave.
>> Dave (38:42):
Kendall, use my time to tell me about your blog.
>> Kendall (38:45):
My beautiful wife and I blog about the good news
of good beer@beermakes3.com.
>> Julianna (38:49):
You want to say goodbye?
>> Dave (38:50):
No, he used my time.
>> Julianna (38:51):
Okay, fine. This is good old gal Juliana. Keep on
chuggling and catch you next time.
>> Announcer (38:56):
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.
>> Julianna (39:05):
Give it a little tappy. Tap, tap taparoo.
>> Announcer (39:08):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast Sip,
Suds and Smokes. We love your feedback and you can
reach us at info at sip, suds and smokes.com our
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(39:30):
page is always buzzing with lots of news. You'll
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that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:52):
episode and keep on sipping.
This has been a one tanhand production of Sips,
Suds, uh and Smokes, a program devoted to the
appreciation of some of the finer slices of life
(40:14):
from the dude in the basement studio, your host,
the good old boys. We'll see you all next time.
On the next episode of Sips, Suds, and smokes.
>> Julianna (00:03):
Today marks the triumphant return of our prodigal
son, good old boy Reverend Mark from the wilds of
Maryland. He has blessed us with a short visit and
has brought some goodies with him in the form of a
flight of beer from elder pine brewing and
blending company in Gaithersburg, Maryland.
>> Kendall (00:21):
The Elder Pine brewing and blending beers we'll be
trying today are E.P. pils, a German pilsner,
moonscribe, volume nine. I think that's nine. I'm
not sure on my route. Yeah, you go with Rommel
numerals, you're gonna mess me up. Volume iv. How
does that sound? Belgian blonde ale. Summon the
(00:43):
moon lord from 2025, an English barley wine double
barrel through woven branches. A dark lager. And
if we have time, we just might have a bonus beer.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Kendall (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips
suds and smokes with your smoke and host the good
old boys. Suds, Suds, Suds. It's time for more
(01:54):
suds.
>> Julianna (01:59):
Hey, everyone. Welcome, welcome, welcome to
another suds segment where we love old things. In
fact, when I look around at the table, all I see
are, hey, I resemble that. Never mind. Uh, I'm one
of your hosts, good old gal Juliana. Joining me
today at the table is good old boy Kendall.
>> Kendall (02:21):
Hi. How you doing?
>> Julianna (02:23):
I'm so good. So happy to have you here. And wait,
who's that guy there? Wait. Yeah. What?
>> Reverend Mark (02:29):
This is not theatrical. Uh.
>> Dave (02:32):
We smuggled him in across the border.
>> Julianna (02:34):
Reverend Mark. Oh, my gosh.
>> Reverend Mark (02:38):
Great. Beyond great to be here.
>> Kendall (02:41):
Cool.
>> Julianna (02:41):
Oh, my gosh. Good boy Scar. Sparky. How are you,
Scarpy?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I feel great.
Yeah, a little personal thing there. Um, and good
old boy Dave. How are you?
>> Kendall (02:55):
Hi.
>> Dave (02:56):
I've got a personal thing, too, but I'm not gonna
share it.
>> Julianna (03:00):
Oh.
>> Dave (03:01):
Because it's personal.
>> Julianna (03:02):
Okay, that. That makes sense. Are you gonna give
yourself a ding?
>> Dave (03:06):
Well, sure, Give myself a ding. Ding.
>> Julianna (03:11):
Uh, okay. Thank you. Thank you. Okay. Well, today
marks the triumphant return of our prodigal son,
good old boy, Reverend Mark. Wow, that's a
mouthful.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That was a lot of marks.
>> Reverend Mark (03:24):
But, you know, the prodigal son came looking for a
handout, so at least I brought some beer, Right?
>> Julianna (03:30):
That is fair. Um, from the wilds of Maryland. He
has, um, blessed us with a short visit and has
brought some goodies with him in the form of a
flight of beer from Elder Pine Brewing and
Blending Company in Gaithersburg, Maryland.
Reverend Mark, why don't you give us a little bit
about Elder Pine and why you wanted to bring some
of their beer with you today for us to share.
>> Reverend Mark (03:51):
Well, you know, being so displaced in a part of
the country that does have really some serious
beer foundational kind of companies, I think. You
know, I'm very close to Kennett Square and the
Victory Brewing. So, um, I was looking for
something that was doing similar kinds of work to
say, like Barique here in Nashville with blending
(04:14):
and barreling. As soon as we moved to Elkton,
Maryland, I got to know the beer curator. I'll
call him at the State Line Liquor and beer store.
From the highway. It doesn't look like much, but
you get in there and it is a beer emporium. Long
story short, he steered me immediately in the
direction of Elder Pine, saying that, you know,
it's a one off company. They're doing blending and
(04:35):
barreling and on Mondays they always get new
product for a little over a year. You know, I've
been kind of selecting things as they come out.
Now I brought samples today only of clean beer,
but you know, they're very much into mixed
fermentations and just nice crazy, wild stuff as
well. So they are very well known with beer
(04:57):
affectionados of varying degrees, but they don't
have a huge distribution, maybe 2,000 barrels a
year. Self distributing company. But I have been
just very pleased with everything they're putting
out. Especially I'd say two out of three of the
beers that drop on Monday are typically some kind
of lager.
>> Julianna (05:13):
Oh, nice.
>> Reverend Mark (05:14):
So anyway, we can talk about the ones that I've
brought, but, uh, Cool. I really appreciate the
guys at the brewery. I don't know them all that
well personally yet, except I've just been in
conversation with them and Paul Davidson, their
brewer, uh, is really, uh, looking at doing what
he wants to do only, and he's being very
(05:36):
successful with that. Meaning that I'm just
brewing the beers that I personally want to drink.
And it seems like everybody kind of agrees with
his taste.
>> Julianna (05:44):
Yeah, well, I mean, in this day and age, kudos,
you know what I mean?
>> Kendall (05:48):
Yeah. Yeah.
>> Julianna (05:48):
That's awesome.
>> Dave (05:49):
Well, we did cover Notorpine Beer, uh, back on a
Maryland takeover a few years ago.
>> Kendall (05:54):
Oh, really?
>> Dave (05:55):
Episode called the Boom Boom Room. So, uh,
everybody should go check that out. But I am glad
we get to focus exclusively on the brewery this
time. And for you guys at Elder Pine, when you
listen to this, if you're looking for A part time
reverend to come in and bless all of your new
beers, uh, and taste them for you. Uh, I'm sure
(06:15):
Reverend Mark could be.
>> Reverend Mark (06:16):
I am. I am there.
>> Julianna (06:18):
Yeah, he would be the perfect guy.
>> Dave (06:20):
He's a cheap date. So get him in there.
>> Julianna (06:23):
So we hear. So we hear. Okay. Good old boy.
Kendall, why don't you give us today's lineup.
>> Kendall (06:30):
The Elder Pine brewing and blending beers we'll be
trying today are E.P. pils, a German pilsner,
moonscribe, volume nine. I think that's nine. I'm
not sure on my route. Yeah, you go with rhombo
numerals, you're gonna mess me up. Volume iv. How
does that sound? Belgian Blonde Ale, Summon the
(06:53):
moon Lord from 2025. In English. Barley wine,
Double barrel Through Woven Branches, a dark
lager. And if we have time, we just might have a
bonus beer.
>> Dave (07:04):
Yeah.
>> Reverend Mark (07:04):
Yes.
>> Julianna (07:05):
Gotta love the bonus beers.
>> Dave (07:07):
Okay, so we will be tasting these and, uh, rating
them from one to five as we go.
>> Julianna (07:13):
Oh, thank you very much. Okay.
>> Reverend Mark (07:15):
Yeah.
>> Julianna (07:16):
Let's get to the first beer. Beer.
>> Kendall (07:21):
Huh?
>> Julianna (07:21):
Huh? That's cute. Okay, um, what we're passing
around at the table right now is the pilsner,
otherwise known as the EP pills. It is 5% ABV
classic pilsner brewed with the finest German
barley and check hops that money can buy. It's dry
and crisp as a German pilsner and with both
flavors and aromatics of a chuck pilsner. Ah. See
(07:44):
what they did there?
>> Dave (07:45):
Considering the age group of the table, it's
probably good we're having EP pills and not ED
pills.
>> Reverend Mark (07:50):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I really like the cans. The design of the cans,
it's just really simple and it's really.
>> Dave (08:00):
Yeah, it's just cool looking though.
>> Reverend Mark (08:01):
Y. Yeah. Tough.
>> Julianna (08:03):
From afar, it almost looked like a crab. And then
I realized it was something more medieval.
>> Reverend Mark (08:09):
Yeah.
>> Julianna (08:11):
Cool. Okay, so what's everyone's tasting notes?
>> Kendall (08:14):
It's a really nice pilsner. I mean, it smells the
way you think a pilsner is going to smell.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, just right on the nose.
A little bit of graininess from the.
>> Reverend Mark (08:22):
Exactly.
>> Kendall (08:22):
Grain.
>> Dave (08:23):
And there's.
>> Kendall (08:23):
There's a little, you know, just a hint of maybe
some spicy hops, but not much. Yeah, because they
did say some Czech style in there, but, uh, boy,
it's beautiful.
>> Reverend Mark (08:33):
I think it has a very tight mouth feel too. It's
just a crisp. The effervescence of it is kind of
tight and then opens up lightly drying.
>> Dave (08:41):
On your mouth, you know, which is nice.
>> Kendall (08:43):
It's so well made. It doesn't remind you of many
American pilsners. This has got the. This, this
has got those old world flavors.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's the ABV on this sucker?
>> Julianna (08:53):
Five.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay.
>> Dave (08:55):
That's right.
>> Kendall (08:56):
Perfect, perfect.
>> Reverend Mark (08:57):
And this is, this is one of my go to beers. It's
their only. I won't say only, but it's sort of
their perennial beer that they're always brewing
and most everything else is just sort of coming
out and possibly coming back. But this is a
mainstay.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Reverend Mark, have you shotgunned one of these
yet?
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You have. Okay, thank you. I just needed to know
(09:20):
how that works. Okay.
>> Julianna (09:23):
I'm sure it would be easy.
>> Reverend Mark (09:24):
And ah, this is one of those beers where, you
know, if you ask yourself, is this a really
excellent, even great beer, you know, one criteria
is can I drink three of these in a row?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I will take that challenge.
I could drink three of these in a row.
>> Julianna (09:38):
Yeah. At least.
>> Kendall (09:39):
Even at a 16 ounce can, these are crushable.
>> Dave (09:42):
Sparky, uh, what are you going to pair with this?
Food wise?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I mean, I'm sorry, I like immediately went to.
This would be so great with some hot chicken. I
thought that this would just pair so well with
that.
Pull you off a little bit.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah. Like just. It would cut into the heat
really well. I think specifically if I was going
(10:02):
to choose a place, it'd probably be some. Some
Bolton's fried chicken. Yeah. But, uh, yeah, I
mean that's the other thing. When I took the first
drink of this, that was what I wanted was either
to do yard work or have some delicious food to go
along with it. One of the two.
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I got yelled at yesterday because I got done
cleaning up all the leaves around my house and I
(10:23):
had a shower beer. And my wife was like, are you
drinking beer? Yes, and yes, I am. This is my
reward.
>> Reverend Mark (10:30):
Why.
>> Dave (10:30):
Why isn't everyone drinking beer in the shower?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And I would have so much rather had this beer
rather than what I did have. So.
>> Julianna (10:37):
Well. Very. Yeah. Very good. So what shall we rate
this as if there's. Yes, yes, yes. Okay, so the EP
pills from Elder Pine Brewing and Blending. We are
going to rate a 5. Well, we will be back in just a
minute with more. Welcome back, everyone. Today's
(11:02):
episode is a brewery takeover by our prodigal son,
Reverend Mark, who has. Yes. Who has come back to
visit with us for a minute.
>> Kendall (11:12):
Welcome.
>> Reverend Mark (11:13):
Real ding is hallelujah.
>> Julianna (11:14):
Yes. So he brought some beer from Elder Pine
Brewing and Blending in Gaithersburg, Maryland.
And I believe I have been to that brewery in a
quest in Maryland to get some beer one time a long
time ago. And I remember it being nice because
it's, it's.
>> Reverend Mark (11:31):
It's in Montgomery county and it's maybe uh,
30m20. 30 miles from D.C. it's not that far.
>> Julianna (11:37):
Yeah, yeah. In relation to. To Baltimore. Yeah, I
remember it was very quick.
>> Dave (11:42):
I thought they only made Natty Bo in uh.
>> Julianna (11:47):
Well, they allow a couple other brewers to do some
things from time to time, but. Oh man, I miss
Natty Bow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Natty Bow all day and I missed that.
Sorry. Yes, I'm showing my roots. Okay, um, onward
and upward. Let's go to a Belgian blonde. Not one
in particular. Well, actually one in particular.
This is called The Moon Scribe Volume 4. It is
(12:09):
6.6% ABV. Um, hopped with rwaka and aged Solera
style in their American oak Fooders Solara is an
act of removing only a portion of the beer from
the fooder and then replenishing it with fresh
wort to referment and continue to age in oak with
traces of every batch before it. In case you don't
(12:29):
know what a Solera is, they do that with whiskey
too sometimes. Right?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Um, I remember American Solera doing that in
Oklahoma. Right.
>> Dave (12:39):
Who's that brewery in Catawampus, North Carolina.
Not Catawampus.
>> Julianna (12:44):
Um, Catawba.
>> Dave (12:45):
Oh no.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Paul and Walpack. No, I feel like you're just
making up words now. None of those were actual
words.
>> Julianna (12:56):
I think you're trying to take my.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Under theus.
>> Dave (13:00):
The one that's under the pollen Wa Pack General
Store.
>> Julianna (13:04):
Oh yes. Oh man, I didn't think about this. No,
it's. We were there.
>> Kendall (13:11):
Yeah.
>> Dave (13:11):
They do this little table beer and it's, it's
slightly funky, but it's a Solara, so.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's just cuz they're backwashing into a Sola
and then.
Well, the dishwasher from the General story rolls
down.
>> Kendall (13:23):
Down.
>> Reverend Mark (13:24):
That one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Got it.
>> Julianna (13:26):
Yeah.
>> Dave (13:28):
North Carolina, that's where the brewery is.
>> Julianna (13:30):
Okay, so for volume back to the beer, which beer
are we talking about? Okay, yes, we are talking
about the Moonscribe Belgian blonde. So for this
volume, Volume three, you can expect notes of
fresh squeezed grapefruit juice, spring hay,
Bazooka bubble gum.
>> Kendall (13:47):
Haha.
>> Julianna (13:47):
He said Bazooka. Stewed pears and classic Belgian
spice.
>> Kendall (13:52):
Wow. There definitely is a little bit of Bazooka
bubblegum in that. But this is beautiful.
>> Reverend Mark (13:56):
Wow.
>> Kendall (13:57):
It's such an interesting beer to do a Solera on.
Usually they're A little bit bigger. They got
bigger personalities to do it off a blonde. Yeah,
that's that little bit of funk. It's so smooth.
It's light.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You definitely get the citrus on the nose. Like,
before I tasted it. I was expecting more of that
in the flavor, but not so much.
Really enjoyable.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And you can't get away from Bazooka. Now that you
(14:18):
said Bazooka bubble gum. That's like one of those,
like, complete, unavoidable.
Yeah, but a lemon.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, it's good.
>> Reverend Mark (14:27):
Yeah. I want a river.
>> Dave (14:29):
Sorry, sorry. To bust right back into this
saxophone hall, North Carolina. Hall River.
>> Reverend Mark (14:33):
Sorry.
>> Dave (14:34):
I'm done.
>> Kendall (14:34):
Okay.
>> Julianna (14:34):
Okay.
>> Dave (14:35):
Yeah. This beer's awesome, though.
>> Julianna (14:39):
Look, I was going through my filing cabinet to
figure out where.
>> Dave (14:42):
Yes, my filing cabinets.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I love the finish on this too. It's.
>> Julianna (14:46):
It's really m. Yeah, it's a creaminess, but it
ends like, it doesn't linger. It's. Yeah, but
there's a.
>> Reverend Mark (14:54):
There's also a spice and a mineral aspect on. On
the finish with me too. So it's. It's a little
cleansing semi dry.
>> Dave (15:01):
It's like holy water.
>> Kendall (15:03):
Yeah, you're right. It's a little chalky on the
finish.
>> Dave (15:07):
What was the ABV on this?
>> Julianna (15:09):
Six. Six. Wow.
>> Kendall (15:10):
That does not taste like it.
>> Reverend Mark (15:11):
It doesn't.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's.
This is. This is a very crushable six.
>> Dave (15:15):
If you would have said, like, this was a 4% beer,
I would believe you because I would just think it
was a very flavorful four. But it's so light and
just delicate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, A Kendall I commented on, uh, he's
wearing a celebration fresh, uh, hop sweatshirt
right now, and I've been drinking so much of that
right now. And I love the malty backbone of that
(15:36):
beer, like, because I just don't think you get
that a lot.
>> Kendall (15:39):
And.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And that's like, I think a 6, 8 beer. Like, this
is so deceptive. I know I'm drinking. I know what
I'm getting myself into when I drink that beer.
It's like I'm committing. This is going to mess me
up fast. This would absolutely come like a thief
in the night.
>> Dave (15:56):
This is a sneaky blonde.
>> Reverend Mark (15:58):
And you. You could almost serve it in a champagne
flute or something.
>> Julianna (16:01):
Yes, sure, sure. But what an approachable beer,
though, too. Like, I. I could see a lot of
different people trying this beer and enjoying it,
if that makes any sense.
>> Reverend Mark (16:11):
Yeah, it's a.
>> Announcer (16:12):
It's a.
>> Reverend Mark (16:13):
It's a gateway beer.
>> Julianna (16:14):
Yeah, because if.
>> Reverend Mark (16:15):
As well. As well.
>> Julianna (16:16):
Right? I mean, because if you say Belgian Blonde.
That might turn some people off into thinking, oh,
well, this isn't going to be tasty. It's just
going to be.
>> Dave (16:24):
Yeah.
>> Kendall (16:24):
You know, especially if you say solera age. Barrel
age. You know, Solera barrel age. They're. They're
like, what? Just give me a beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, I don't. Yeah, it's going to lose people.
And I'm very curious, like, what was the deal with
volumes one through three? Is it just, you know,
building off the same slayer base and, you know,
batch after batch or maybe.
>> Julianna (16:41):
Or maybe tweaking it. I don't know. But, yeah,
kudos. I mean, seriously.
>> Reverend Mark (16:45):
Yeah, I'd have to dig into some notes on those
because I have bought the three as well as the
four, and I think the, uh, five is coming out
maybe.
>> Julianna (16:53):
Okay.
>> Reverend Mark (16:54):
Tomorrow.
>> Kendall (16:54):
Oh, wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We expect a full reporter.
>> Julianna (16:58):
Yes, yes, yes, we do.
>> Kendall (17:00):
Okay.
>> Julianna (17:00):
But, I mean, that kind of makes. Yeah, that makes
sense.
>> Dave (17:03):
Kendall, what are you going to have with this
beer?
>> Kendall (17:05):
Probably, like, a little cheese. Uh, herculery
tray.
>> Announcer (17:09):
Yeah.
>> Kendall (17:10):
Yeah, Especially some little funky cheeses would
go nicely. You could do that.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And.
>> Dave (17:14):
Yeah, like Reverend Mark said, put in a flute and,
uh, yeah, that would.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Really play well off of.
>> Julianna (17:20):
Oh, yeah. Nice charcuterie.
>> Dave (17:22):
You can feel all fancy.
>> Kendall (17:23):
Yeah.
>> Reverend Mark (17:24):
Oh, yeah, I can see a little liverwurst, but.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, yeah, man, I just. You just reminded me. I,
like, uh. I just picked up some pate recently that
my family doesn't know about, uh, because I always
hide my charcuterie from my family.
Are you still doing that?
>> Dave (17:39):
I am closet charcuterie.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Forgive me, there's a secret charcuterie drawer in
one of the refrigerators in my home that my family
never looks for.
Never go into daddy's secret refrigerator.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What are you doing down there, Daddy?
>> Julianna (17:54):
Shush.
>> Reverend Mark (17:54):
I thought you had it in the back of a revolving
bookshelf.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's my next phase.
>> Julianna (18:00):
Yeah. Refrigerator.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes. But thank you for saying overworks, because
that just reminded me. Man, I need to eat that
stuff before it goes.
>> Kendall (18:10):
Okay.
>> Julianna (18:14):
That's awesome.
>> Dave (18:14):
First world problem.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So, so true.
>> Julianna (18:17):
What shall we rate the moonscribe?
>> Kendall (18:21):
Oh, yeah.
>> Julianna (18:22):
Four. Four.
>> Kendall (18:23):
I can go either way.
>> Dave (18:24):
Which way you want? Where's the crowd taking this
baby?
>> Julianna (18:27):
Crowd's taking us to five. All right, all right.
So the moon scribe. We are giving a five.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And these gu. Bat. And. Great. I don't know if
you're, like, gonna throw one of their canned
seltzers at us next to just help us wreck their
wrap.
The seltzer is gonna come next. You know, it's
interesting. All of these beers, the names on them
(18:48):
is very like medievally. Is Gaithersburg a
medieval town? No, it's that way.
>> Dave (18:54):
No, um, these guys are just nerds.
>> Julianna (18:57):
Okay, that's fine.
>> Reverend Mark (18:58):
But the thing is, elder pine also originated in a,
I think a 1817, 18 acre, uh, lot that was a
Christmas tree, uh, farm ranch. Yeah. And so they
had to clear all these pines out, you know.
>> Julianna (19:13):
Oh, and there are pines all around. Pines that
were there.
>> Reverend Mark (19:18):
Yeah. And it's a great music venue as well. They
have great outdoor.
>> Julianna (19:22):
Yes, I do remember that. But I remember that about
a few of the breweries in Maryland is that they
all had these like really great outdoor stages.
>> Reverend Mark (19:33):
Mhm.
>> Julianna (19:33):
You know, in fact, there was a couple, I think
that I went to that had like tents, you know, like
big tents that you could have, like tables and
sort of like just hang out and lots of great
seating, like all over the place.
>> Kendall (19:44):
Right.
>> Julianna (19:45):
Anyways, we will return with more in just a
minute. Welcome back everyone. So today's episode
is a brewery takeover of Elder Pine Brewing and
Blending in Gaithersburg, Maryland. Next beer that
we are going to get into is Summon the Moonlord,
which is an English barley wine, 16% ABV, not for
(20:10):
the faint of heart. So this English style barley
wine was boiled for 24 hours for intense natural
caramelization. Could you imagine? I can't.
>> Reverend Mark (20:21):
That's just hardly ever done. That's hardly ever
done.
>> Julianna (20:24):
I know as a homebrewer, even as.
>> Reverend Mark (20:27):
A home brewer, I don't go that. So kudos to these
guys for that.
>> Julianna (20:31):
Then on top of that, it was aged in Heaven Hill
bourbon barrels for 18 months. Due to their
precise brewing process and fermentation profile,
the beer is unbelievably smooth with very little
alcohol burn. Given the extremely high alcohol
content, they smell and taste very prominent
(20:51):
impressions of super reduced caramelized fig
compote, bourbon pecan pie, raisin bran, caramel
candies and old wooden tobacco boxes.
>> Dave (21:03):
I'm glad to hear about that Raisin Bran because
I've been feeling a little irregular lately.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, I miss that cereal. Yeah, look at the
legs on this thing, man.
>> Julianna (21:13):
It really adds to the experience.
>> Reverend Mark (21:14):
Uh, this is the second year this has come out and
from what I understand, I didn't have this last
year, but in talking to the beer curator at
Stateline Liquors, he said that immediately
because it's very limited release went on the
black market and this was going for $60 a can.
(21:35):
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And you got a retail.
Yeah, that was last year. So this year it was, it
Was more reasonably priced, but had to be.
>> Dave (21:43):
The man to death in the parking lot.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was going to say, I don't want to see what the,
uh, how that all went down.
>> Reverend Mark (21:48):
Well, the brewery didn't. They didn't. But that
was. Became the black market price, so.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Well, definitely on the nose. I mean, all the dark
fruits.
>> Kendall (21:56):
All of it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : All of it at once.
>> Dave (21:58):
I mean, it's really good. Is it $60 a king good?
I. I don't. I mean, that's. That's hard for me to
say.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's definitely has alcohol inside. It is another
thing that I've noticed from drinking it.
>> Kendall (22:12):
It's so big. Honestly, part of me is like, this is
too much.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I kind of think the same.
Um, this may sound weird, but I like my barley
wines to be drinkable. A good fresh barley wine. I
can't think of an English one, but even like a
Bigfoot, just when it's fresh, it's so good. But
it's 16 with a 24 hour boil. This is just like
(22:33):
over the top in every way. And if that's what
you're into, great. And it's well made.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's just very concentrated.
It's hard for me to drink more.
>> Dave (22:40):
Yeah, I think like a two ounce pour.
>> Reverend Mark (22:43):
Exactly.
>> Dave (22:44):
About it's a lot.
>> Reverend Mark (22:45):
I would say it's an aperitif.
>> Dave (22:46):
Yeah. Oh, uh, yeah, yeah, yeah. Treat this like a
liqueur.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : 16 ounce can not shotgun.
>> Kendall (22:53):
Share this with six or eight people.
>> Julianna (22:55):
Yeah, sure.
>> Dave (22:56):
If you do decide to shotgun a can of this, go, uh,
ahead and dial 9. 1.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. So you're ready. And lay down some, like,
towels or plastic, you know, because we all know
where this actually going.
Just stand inside a kiddie pool.
>> Kendall (23:10):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah, that's. That's a pro move right there.
>> Reverend Mark (23:13):
See, I could see this as a dessert beverage
alongside an espresso.
>> Kendall (23:18):
Sure.
>> Reverend Mark (23:19):
You know, and you get the best of both worlds.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah.
Some sort of a, uh, dark chocolate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Chocolate or something like that.
Exactly. Just have those three things going
together. That would be wonderful.
>> Julianna (23:29):
Yeah. You would even yourself out.
>> Reverend Mark (23:31):
I agree with Kendall. This is not like your
standard barley wine that you just would drink a
lot during the holidays. But it is one that I
would break out for a party of friends and to just
say, here, try a.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Little of this, but don't drive you a shot.
Uh, it's exquisitely laid.
>> Julianna (23:48):
Uh, yeah.
>> Reverend Mark (23:49):
But you got to watch where you're going next.
>> Julianna (23:51):
Well, yeah, I mean, and I was thinking like, for.
For the winters and like coastal Atlantic. This
will warm your bones. Oh yeah, you know what I
mean.
>> Dave (24:00):
Serve this around a fire pit. Everybody's hanging
out.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Quinn was drinking this instead of Narragansett
while they were hunting Jaws. Would not have
totally different.
Bo would have gone in a whole different direction.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Totally. Yeah. Although they could have thrown a
can of this overboard into the sharks had gotten
it. Yeah. Might have had a happy ending maybe.
Yeah.
>> Julianna (24:19):
Yes.
>> Dave (24:20):
I've seen a shark with a happy ending once. It's
not. It was very nautical.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh. The seas were angry that my friends.
A lot of froth in the water.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, a lot of chum.
>> Julianna (24:40):
Okay.
>> Reverend Mark (24:41):
I'm noticing that even as a want like a wine, this
is. Even as we've been talking and sipping and
it's warmed up, it tastes different than when I
first tried it just five minutes ago. So there's.
I think it breathes.
>> Dave (24:55):
That's the great thing about these beers is like
just let it sit for a little bit and sip on it and
like let it change and become the different things
it's going to be.
>> Reverend Mark (25:04):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's definitely a lot and uh.
>> Dave (25:07):
Pour it on your script.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I do, I do feel like you should, you know,
probably have to sign a registry if you're buying
a lot of this because I would do a.
One can limit on this thing.
>> Kendall (25:18):
Oh yeah. That, um, way you get a lot of people
enjoying this. Yeah, it's. It is, yeah, it's good.
It's just. Wow. I could not drink a full can.
>> Dave (25:25):
It's a load.
>> Julianna (25:27):
It's. It's 16.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I like those extremes sometimes too, you know,
like the Black Wednesday and those kinds of things
or those heavy duty ones. But yeah, only so much.
So what would we rate this? I, I think it's a good
four. I really do.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I do think it's interesting is a 16 oz can. Like
(25:48):
this would be a beer that I would love to see in.
In maybe. Um. What are Those? Like the 8 ounces,
you know the.
>> Dave (25:55):
Small those like those little hopping frog.
>> Kendall (25:58):
Uh, is this the same bear? No, it should be a
summon the Moon Lord.
>> Reverend Mark (26:03):
Oh, uh, no, the double bear through woven branches
is the next one.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, Dave and Jul. What are you guys doing for the
rest of the day?
>> Julianna (26:11):
Apparently drinking.
>> Kendall (26:13):
Drinking a couple cans of some of the Moon Lord.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh man.
>> Julianna (26:16):
Okay.
>> Reverend Mark (26:17):
And then it was Tuesday.
>> Julianna (26:18):
Yeah, right. Okay, so the next one that we are
going to talk about now that I'm pouring the rice,
I mean if.
>> Dave (26:23):
One of you guys wants to, you know, just pound
that while it's already.
>> Julianna (26:27):
Wow. The next one that we're going to talk about
is, well, you know, this one's 10% ABV. So there's
that. This is a double barrel through woven
branches. It is a dark lager blend. So it's 50%
double oaked Schwartz beer, which the Schwartz
beer was fruiter aged for six months and then
(26:47):
finished in bourbon barrels for 16 months. Then
25% black lager, which is aged in stainless for
three months. Then 25% double oaked lager wine.
When I put it in my mouth, it spread all over. It
really adds to the experience of, uh, it m.
>> Reverend Mark (27:10):
Say more.
>> Julianna (27:11):
I don't know what to say after that. The lager
wine was fooder aged for five months and then
finished in port barrels for nine months. And then
the whole thing was blended and aged for an
additional 12 months in freshly emptied rye
whiskey barrels.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This is an episode. This is a special sip suds and
smokes episode of Brewers Gone Wild.
>> Dave (27:33):
Yeah.
>> Reverend Mark (27:34):
Yes.
>> Dave (27:34):
This is, this is something Andrew Zimmern would,
uh, would appreciate.
>> Reverend Mark (27:39):
I think of the four that we've tried this one,
they, they have gone through more blending and,
and just interesting tricks.
>> Dave (27:47):
I think you suckered us in with those first two
beers.
>> Kendall (27:49):
Yeah.
>> Dave (27:49):
You're like, oh, they just make, you know, beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, I'm going to give you a barley line that
makes you forget half a day.
>> Kendall (27:56):
I do like this one. Um, check your glucose levels.
It is not drinking. I mean, you can smell the
alcohol on it, but it doesn't come across that
hot.
>> Dave (28:05):
I like the very subtle. I'm guessing it's from the
port.
>> Julianna (28:09):
The whininess.
>> Dave (28:09):
That's sort of like wine character. It's. It's
subtle.
>> Reverend Mark (28:12):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I haven't tasted it yet. I'm just enjoying the
nose of it. I mean, it's really interesting.
>> Julianna (28:17):
But then the, uh.
>> Dave (28:18):
Smells fruity.
>> Julianna (28:19):
But then. Do you get any of the spiciness from the
rye?
>> Kendall (28:21):
I'm not. I'm getting a lot of fruitiness.
>> Dave (28:23):
I'm mostly getting the fruitiness.
>> Kendall (28:25):
Incredibly light body.
>> Dave (28:27):
Yeah.
>> Reverend Mark (28:27):
For.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. First you say it's a Schwartz beer.
>> Dave (28:30):
Well, it's part schwartz beer.
>> Reverend Mark (28:31):
The 50.
>> Julianna (28:32):
50 lager.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : M. Okay.
>> Dave (28:34):
You know, it's got some Schwartz beer.
>> Julianna (28:36):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : There's, there's. I would expect some more
toastiness roastiness to this. And m not. It's
not. It's like barely. You have to look for it.
>> Kendall (28:43):
It's like fruit and chocolate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes. 100.
>> Julianna (28:47):
How many other beers have you had like this where
it's half beer and then 1/4 lager wine and 1/4.
>> Dave (28:55):
I didn't even know lager wine was a three thing.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Nor did I, but after my third sip, I just kind of
left it there for a second and I swear to God,
alcohol fumes came out of my mouth. That's
fascinating.
>> Julianna (29:05):
Could have happened. Yeah, yeah, that totally
could have happened.
>> Reverend Mark (29:09):
It's so sticky, but it goes down easy.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah, yeah.
>> Dave (29:13):
It's big, it's fruity, it's whiny, it's.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It'S weird because I got more of the roastiness
off of the nose than the flavor of it at all.
>> Reverend Mark (29:21):
Yeah, right? It's not in the flavor. Yeah.
>> Dave (29:24):
It almost reminds me of like a chocolate covered
berry or something like that. Because there's,
there's fruit, but there's, it's, there's, it's
raw wrapped around like at the very end, there's
that chocolate.
>> Reverend Mark (29:34):
Yeah.
>> Julianna (29:35):
Well, we'll be back in just a minute with more.
Welcome back, everyone. So today's episode is a
brewery takeover of Elder, uh, Pond Brewing and
Blending in Gaithersburg, Maryland. That was
brought to us by Reverend Mark, Prodigal Son,
who's come back for a visit. And the crowd is gone
(30:02):
wild, as they should be. So right before the
break, we have been diving into some big beers
here. And, um, right before the break, we were
talking about the double barrel through Woven
Branches, which is a, uh, really like. We were
talking about it during the break that we have
never had anything like this before.
>> Dave (30:20):
So I'm not part of this.
>> Julianna (30:23):
Except that we are part of this. It is the most
interesting blended beer I think I have ever had
in my entire life. So 50% double oak Schwartz
beer.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Double Oaks.
>> Kendall (30:37):
Right.
>> Dave (30:37):
Single oak stuff.
>> Julianna (30:38):
Okay. No, no, no. So, right. Which is just crazy.
And then 25% black lager, which hasn't been oaked.
And then a double oaked lager wine that's 25%. So
that makes your hundred percent in case you
keeping up. And wow. I mean, just wow. So,
Reverend Mark, what would you pair this beer with?
>> Reverend Mark (31:01):
One thing that comes to me, at least I would see a
nice stacked Reuben.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I think that's always a good answer for
everything. I like where your head's at. And
that's, that's, uh. Oh, now I want corned beef
right now.
Yeah, I'd want some acid because there's, there's
right here is, uh. And I mean, you know, to go in
(31:24):
the sandwich. No, yeah, within the sandwich itself
to sort of have the kraut and just maybe some,
maybe a beet slaw or something to kind of
Counteract a little of the sweet here. It's not
overly sweet, but I think it still has a malt
aspect to it that would just really go nice with
some fatty and acidy damn, uh, kinds of food.
>> Dave (31:46):
I think Sparky just had a happy.
>> Kendall (31:48):
End.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : To change my britches after this one, guys.
>> Julianna (31:53):
It takes a while to get the whole thing into your
mouth or not.
>> Reverend Mark (31:58):
Or if you wanted to take it in the sweet direction
with some kind of praline.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Nah, let's stick with the Reuben.
Yeah, I'm going with the Reuben myself.
>> Dave (32:05):
I don't know, maybe like something fatty with like
a cheesecake or something.
>> Kendall (32:09):
Exactly what I was thinking. I like the chocolate
and the berry.
>> Dave (32:13):
Yeah.
>> Kendall (32:13):
Just give me a simple slice of plain cheesecake.
>> Dave (32:16):
Yeah.
>> Reverend Mark (32:17):
Mhm.
>> Dave (32:18):
Sparky's gonna need a moment or two.
>> Julianna (32:21):
Right?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was just thinking of my favorite Reubens. I was
kind of going through the.
>> Dave (32:27):
He's going through the real.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : In my head.
>> Julianna (32:29):
Do you have a favorite Reuben here in town or do
you travel for a good reason?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't think so.
I don't think we have anything.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Not really, No. I mean, Bill's Sandwich palace has
done from time to time a solid Reuben. Uh, maybe
fat belly pretzel once or twice. You know, I was
raised mostly in East Tennessee and there's this
(32:49):
great place called Sam and Andy's which steams
their sandwiches. There's this, uh, amazing story,
like basically there's this whole culture in
Knoxville of steaming sandwiches, hoagies. It's an
amazing history. How it all started. That was
always just to me, like a seminal Reuben. So good
to me. You just can't be like, Shapiro's up in
(33:10):
India. You know, some great.
>> Dave (33:11):
I knew that's the place you were.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Gonna say it's a good place.
>> Julianna (33:14):
That's because it is a really Cats.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Or, you know, if you're up in Chicago. Nashville
was always like half assed to begin with here and
now it's a shadow of a shadow of a shadow.
>> Reverend Mark (33:24):
Yeah.
>> Julianna (33:25):
No, I miss Nashville.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I know. I used to take my team there to eat once a
month and.
Oh, really? Yeah, I used to go there in the
morning after doing like a double shift. I'd go
there and even though, like, we would, we would
get there right before it was okay to serve
alcohol, but because they knew us and we were
regulars.
>> Dave (33:45):
I mean, technically it's not, it's illegal right
now, but you know, uh, I know.
>> Julianna (33:50):
So like we would walk in, we would go to our
favorite table, which was like the one in the,
like, you Go all the way in. No, no, no, in the
back. And as soon as we would sit down, like,
granted, the only beer available at the time would
be Sierra Nevada's Pale Ale. A round of that. And
that would get us started.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, Robert used to go there all the time.
(34:11):
Did he really?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Like, there was a period of time, I guess,
where he was recording here. He was there, like,
constantly. I had some friends in the days before
Instagram and stuff like that.
>> Dave (34:20):
The house your friends used to own, he. That's the
house he rented in Green Hills for a while.
>> Kendall (34:26):
Yeah.
>> Julianna (34:27):
Yes. The year that he recorded with, um, Allison
Krause.
>> Kendall (34:31):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Raising sand.
>> Julianna (34:33):
Yes. Because he was in France doing a fellowship,
and so he took the whole family with him, and they
rent and he rented his house, which was, like,
very. Like, how crazy is that?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's crazy.
And then he. And then it comes to find out. He
didn't realize until afterwards when he.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Came home that Robert Plant has been living in his
house because there was.
>> Dave (34:51):
A sand shark in the bathtub.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was gonn. I was gonna say, like, thank. Thank
God. It was like, older, more mature. Robert
Planet, not Zeppelin at the.
>> Julianna (35:00):
You know, but there was a lovely note and some
things left for. And he just was like, yeah, rock.
>> Dave (35:08):
And roll written across the wall and poop.
>> Kendall (35:10):
You know.
>> Julianna (35:12):
And I just was like.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : My couch is out of the window. Why.
But how freaking cool was that? I'm just.
>> Kendall (35:20):
Just.
>> Dave (35:20):
TV was in the backyard. Yeah.
>> Julianna (35:22):
Okay, so sorry. Uh, what are we going to rate the
double barrel through woven branches.
>> Kendall (35:27):
Oh.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Ah.
>> Dave (35:27):
Uh, I. I think you gotta go.
>> Julianna (35:29):
Ah. Uh, yes, I think we gotta go. Five, two. Okay,
so we do have time for a final offering. The
little bonus beer, and it's called. Oh, whoa.
>> Kendall (35:41):
Yep.
>> Julianna (35:42):
Oh.
>> Reverend Mark (35:42):
What?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's happening? What is it? What are we doing?
>> Julianna (35:45):
What are you.
>> Dave (35:46):
Okay. It's just.
>> Kendall (35:47):
Wow.
>> Julianna (35:48):
This is called Emperor Matic, and forgive me if
I'm not saying it correct, this one is neat. Okay.
I'm going to say this one is really neat. This one
is 5.5 ABV. It is a smoked Hellas lager.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Okay.
With lapsang Souchon tea.
(36:09):
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Gesundheit.
Yes.
>> Reverend Mark (36:10):
Yeah, it's a. It's a pinewood smoked black tea.
>> Julianna (36:13):
So beach. Yeah. Beechwood smoked barley oak smoked
wheat with szazz. Uh, hops.
>> Kendall (36:20):
I like this.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I got a nice.
I agree with Mike.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. I just. On the nose. I was like. Before I
knew what this was, it's like menthol.
What?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No.
>> Reverend Mark (36:30):
Smoked tea M. Oh, wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That is something else. That's wild.
>> Kendall (36:36):
I like it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I love it.
>> Dave (36:37):
I do, too.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I want barbecue to have with this right now.
>> Julianna (36:40):
Yep, sure.
>> Reverend Mark (36:41):
Or wood fired pizza.
>> Kendall (36:42):
The smokiness is well balanced. It's not
overwhelming.
>> Julianna (36:45):
It's not right. No.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it is a very complex and lovely smoking.
>> Kendall (36:50):
It is. It's a nice smoke.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's like not one note.
Some layers there.
>> Reverend Mark (36:54):
This is not normal.
>> Julianna (36:55):
No. But I. In the winter, I could see drinking
this all the time. Like. And kudos to the head
brewer that this is his favorite. I. I commend him
and I'm with him and I'm wondering if he's got any
Eastern European roots, because this to me would
be something that this is why would be drinking.
>> Reverend Mark (37:15):
And he mentioned that there's just in his mind.
And me too. I agree with him that there's just not
enough of the smoked beers that are just, uh,
available on the market. I mean, they're there,
but you have to really look.
>> Julianna (37:26):
It's only because not too many people are going to
try to brew beer.
>> Dave (37:30):
You got to go to Texas, Pennsylvania or New York
State.
>> Julianna (37:34):
Yeah.
>> Dave (37:34):
Or I guess Maryland.
>> Julianna (37:35):
Maryland, right. Well, I mean, because Maryland is
just sometimes Nashville. It's an elbow to
Pennsylvania and that.
>> Kendall (37:43):
Yeah.
>> Dave (37:43):
There you go.
>> Julianna (37:44):
I enjoy the part of it. Yeah, it's part of it. So
I totally get it. Yeah. Yeah. And any kind of like
grilled meats. Yeah. This is a five.
>> Kendall (37:55):
Absolutely.
>> Julianna (37:56):
Oh, for sure. This is a five. Well, that is gonna
do it for today. Reverend Mark, thank you so much
for bringing these beers. This was like, such a
great treat.
>> Dave (38:04):
Awesome.
>> Reverend Mark (38:05):
I'm already planning my next trip.
>> Julianna (38:06):
Yes, that you should.
>> Dave (38:09):
The all Natty Bo show.
>> Julianna (38:14):
And I'm smiling. Yes, and I'm smiling. Okay. Good
old boy Kendall, thank you so much for being here.
>> Kendall (38:18):
It was a pleasure. Thank you.
>> Julianna (38:19):
And enjoying us with that great celebration.
Fresh, hot beer.
>> Kendall (38:23):
It's the best time of the year.
>> Julianna (38:25):
Isn't it though? Reverend Mark, thank you so much
for bringing this beer and coming along and. And
sharing some time with us.
>> Reverend Mark (38:32):
Uh, the holidays would not be the same.
>> Julianna (38:34):
Good old boy Sparky, thanks so much for being
here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It was my pleasure.
Oh, you did that so well. Good old boy Dave.
>> Dave (38:42):
Kendall, use my time to tell me about your blog.
>> Kendall (38:45):
My beautiful wife and I blog about the good news
of good beer@beermakes3.com.
>> Julianna (38:49):
You want to say goodbye?
>> Dave (38:50):
No, he used my time.
>> Julianna (38:51):
Okay, fine. This is good old gal Juliana. Keep on
chuggling and catch you next time.
>> Announcer (38:56):
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.
>> Julianna (39:05):
Give it a little tappy. Tap, tap taparoo.
>> Announcer (39:08):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast Sip,
Suds and Smokes. We love your feedback and you can
reach us at info at sip, suds and smokes.com our
tasting notes flow out on Twitter and Instagram
with our handle ipsudsandsmokes and our Facebook
(39:30):
page is always buzzing with lots of news. You'll
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that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:52):
episode and keep on sipping.
This has been a one tanhand production of Sips,
Suds, uh and Smokes, a program devoted to the
appreciation of some of the finer slices of life
(40:14):
from the dude in the basement studio, your host,
the good old boys. We'll see you all next time.
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