January 23, 2026 • 40 mins
Sparky May Need An Extra Pair of Pants
@BarriqueBrewing @HollowsBeer @TrilliumBrewing @TheVeilBrewing @zebulonbrewing @VariousArtistsBrewing #barleywine #podcast #radioshow #host
Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Sparky, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS Episode – We take a nostalgic trip back to our roots with a barleywine tasting reminiscent of our very first show on the subject. With plenty of laughs and insightful tasting notes, our hosts will rate each beer on a scale from 1 to 5, sharing their thoughts on flavor profiles, food pairings, and the art of aging barley wines. So grab your favorite winter sipper and join us for this delightful journey through the world of barleywines! Tune in to hear how these brews stack up against each other and what makes each one unique. Whether you're a barley wine aficionado or a curious newcomer, there's something for everyone in this episode. Cheers!
6:50 Echo In The Void (2024)– Barrel-Aged Vienna wine aged one year in bourbon casks and then an additional year in maple syrup and rum casks. 10.1 % ABV. Barrique Brewing and Blending Nashville, TN in collaboration with The Hollows Koog aan de Zaan, Noord-Holland Netherlands SUDS-4
12:58 Drove of Oxen (2024)- American Barrel-aged Barleywine. 13.9% ABV Trillium Brewing Company Canton MA brewed in collaboration with The Veil Brewing Company Richmond, VA SUDS-3
20:58 English Barleywine brewed for Andre the Giant (2021)- 10% ABV Zebulon Artisan Ales Weaverville, NC SUDS-5
27:22 New Fangled Perspective (2020) English Barleywine 10% ABV Various Artists Brewing Company Nashville, TN SUDS-2
32:27 Harvest Ale (2001)- English Barleywine 11.5% ABV J.W. Lees & CO Middleton Junction Manchester England SUDS-5
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Barley Wine, Craft Beer, Aging Beer, Beer Tasting, Barrique Brewing, Trillium Brewing, Veil Brewing, Zebulon Artisanales, Various Artists Brewing, Beer Ratings, Beer Pairing, Alcohol By Volume, Maple Syrup Beer, Rum Barrel Aged, American Barleywine, English Barleywine, Beer Styles, Sips Suds And Smokes, Podcast On Beer, Beer Enthusiasts
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>> Announcer (00:00):
On the next episode of Sips, Suds and smokes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The barley wines that we'll be trying today are
from Barique Brewing and Blending in Nashville,
Tennessee, and the Hollows brewing in Amsterdam.
2024 echo in the void, Vienna wine aged in maple
syrup and rum barrels from Trillium Brewing in
(00:23):
Boston, Massachusetts, and the Veil Brewing in
Richmond, Virginia. 2024, drove of oxen barley
wine from Zebulon Artisanales In Weaverville, N.C.
2021, traditional English barley wine brewed for
Andre the Giant. I was more of Arnold, wasn't it?
From various artists brewing in Nashville,
(00:44):
Tennessee. 2020 newfangled perspective. And if we
have time, we will get to the bonus beer. I did
wear my rubber pants today.
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.
>> Dave (01:50):
Suds.
>> Kendall (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hey, everyone, gather around for another Suds
segment where we've proven that bigger isn't
always better. Beer isn't always best when it's
fresh. And a radio show can still be successful
for more than a decade, even when they leave a man
who can't read or spell in charge of the scripts.
(02:20):
We don't know who that guy is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No comments.
>> Dave (02:22):
I think we know.
>> Julianna (02:24):
Yes, I'm, um, one of your hosts, the funny one.
Good old gal, uh, Juliana, joining me today at the
table. Welcome.
>> Kendall (02:30):
Real dinguses.
>> Julianna (02:33):
Good old boy Kendall. Thanks so much for being
here.
>> Kendall (02:36):
It's a pleasure. It's a great day to be here.
>> Julianna (02:38):
It is. Reverend Mark.
>> Reverend Mark (02:41):
Always back when I can be and always will when I
can again.
>> Julianna (02:45):
We're so happy to have you and good old boy
Sparky. You're here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm here, and it's great to be here.
Yes. And good old boy Dave.
>> Dave (02:53):
Yeah, Sparky's here, so I know you're happy. I
love Sparky.
>> Julianna (03:01):
He's the life of the party.
>> Dave (03:03):
He is the life of the party.
>> Julianna (03:04):
Okay, today we're doing something a bit of a
callback to the very first episode that good old
boy Dave and I did with Reverend Mark.
>> Kendall (03:15):
Huh?
>> Julianna (03:16):
October 25, 2013. 13.
>> Reverend Mark (03:20):
Wow.
>> Julianna (03:21):
That was the big barley wine show that was
broadcast. Good old boy Mike. Good old boy John
Malone. Remember him?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, yeah.
Reverend Mark, Good old boy Dave and I sampled 17
different barley wines and somehow managed to
speak somewhat coherently about them for about an
(03:41):
hour now. It's 12 years later, and we aren't going
to drink 17 barley wines. Ha. Huh? We're going to
drink 18 barley wines. Yes. Just. Just kidding.
Just kidding. Just kidding. Just kidding. We're
going to drink four, maybe five. Good old boy.
Sparky, why don't you give us today's lineup?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The barley wines that we'll be trying today are
(04:02):
from Barique Brewing and Blending in Nashville,
Tennessee. And the Hollows brewing in Amsterdam.
2024, echo in the void, Vienna wine aged in maple
syrup and rum barrels from Trillium Brewing in
Boston, Massachusetts. And the Vale Brewing in
Richmond, Virginia. 2024, drove of ox and barley
(04:26):
wine from Purdue pharma. Uh, brewing OxyContin
barrel aged in rum barrels. Oh, no, sorry, that
was a different one. All right. From Zebulon
Artisan Ales In Weaverville, N.C. 2021,
traditional English barley wine brewed for Andre
the Giant. I was more of Arnold, wasn't it? From
(04:48):
various artists Brewing in Nashville, Tennessee.
2020, newfangled perspective. And if we have time,
we will get to the opiates, I mean, or the bonus
beer. Sorry.
Yeah. Okay, thanks. We are going to be tasting
these beers on the fly and giving our tasting
notes and rating them from one to five as we go.
>> Dave (05:09):
Hey, real quick, though, Kendall, if you would
kind of give the audience just a brief summary of,
like, what is considered a barley wine. If you
don't, sorry to put you on the spot.
>> Kendall (05:19):
Honestly, I was just looking at this, so I'm going
to read this so I sound a little more intelligent.
So an overall impression of an English barley wine
is a strong and rich multi ale with a pleasant,
fruity or hoppy depth. A wintertime sipper with a
full, chewy body and warming alcohol. And that's
an English barley wine and an American barley wine
(05:40):
you probably going to get as. Is everything
American? A little bit more of everything. A
little bit more alcohol, maybe more body,
definitely more bitterness. Think of the, uh,
barley wines we get from a Sierra Nevada. You
know, the good old, um, Bigfoot. That's a great
barley wine and it's quite hoppy. But, um, most
your English ones are going to be very malt
(06:01):
forward, whereas your American ones are going to
still have a lot of American bitterness to it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And isn't oxidation common in English? Oh, yeah.
Like a preferred.
These things are aged. So these are going to be
beers that are going to keep for a while. As you
can see, most of these are older. Now, as I, uh,
mentioned before, I do like a fresh barley wine,
especially a Bigfoot. When it's fresh, like, right
off the shelf, it's just great. It's also great
(06:22):
after five or six years. That's what's wonderful
about these beers. You can drink them anytime.
>> Dave (06:25):
Yeah.
>> Julianna (06:26):
Okay.
>> Dave (06:27):
Very good.
>> Julianna (06:27):
Well, let's get to it. So the first one is from
Barique Brewing and blending in our backyard. This
one came out in 2024, so this is only a little
under a year old. Prepare to transcend into a new
dimension of decadence and complexity. Echo in the
Void, which is the name of the beer, takes a bold
foundation from its predecessor, Static Between
(06:50):
Worlds. I remember having that one. And elevates
it to extraordinary heights through an additional
year of aging in rum and maple syrup barrels. So
it began with an absurd amount of Vienna malt
Step, mashed and single, decocted, boiled for
seven hours, and fermented in their favorite
English ale, yeast. After its initial year in
(07:12):
bourbon barrels, it then spent an additional year
in rum and maple syrup barrels, allowing the
flavors to meld and mature into something truly
special.
>> Dave (07:23):
You know, I remember I almost got decocted once. I
was running. I tried to jump over the barbed wire
fence.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was it single or double? Decocted?
Uh, well, when I ran back the other way, it was
double. The cocktail. Yeah, yeah, yeah.
>> Reverend Mark (07:37):
What was the ABV on this?
>> Julianna (07:38):
Yeah, the ABV is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes.
>> Dave (07:41):
Many, many m. Many, many looking. I think it said
13.
>> Kendall (07:45):
Yeah, I think it's about that.
>> Julianna (07:48):
Yeah. It's not saying on the bottle. I'll have to.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Y', all, this is good stuff.
>> Dave (07:53):
What are you getting out of this? Uh, Sparky, what
are you tasting? I mean, all the things.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, no, this is just so well balanced, I think so.
Like, you know, obviously some of the standard
dark fruit, chocolate stuff on the front end, but
then as you start to go through it, about probably
two thirds of the way through, you can start to
(08:14):
pick up the maple and the rum. The barrels start
to. I'm not getting a lot of wood out of it, but,
gosh, it's just so smooth and so well balanced.
Wow.
This is 10.1%.
>> Julianna (08:25):
Yeah, that's what I was gonna say.
>> Dave (08:27):
That's not bad. I mean.
>> Kendall (08:28):
Yeah, but it does, uh. It does warm as it goes
down. This is definitely a winter sipper.
>> Reverend Mark (08:32):
Right?
>> Dave (08:32):
It's got some. I get some raisins in there and.
Yeah. And that maple syrup. That's an interesting
combo. Rum and maple syrup.
>> Julianna (08:43):
Yeah. Right. And it's not Canadian, but it is
brewed in collab with a brewery in Amsterdam.
>> Kendall (08:50):
Interesting.
>> Julianna (08:51):
So did they have a thing for Maple syrup.
>> Dave (08:53):
Is there any hash in there? M. What do you think,
Reverend?
>> Reverend Mark (08:56):
Yeah, I definitely get the raisin. A little bit of
almost like a dark dried cherry aspect to it as
well.
>> Kendall (09:03):
Yep.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : For sure.
>> Reverend Mark (09:04):
Oh, yeah, yeah. And I think that opens up into
the, the rum. It's not heavy handed when it comes
to, you know, I think of what they stored it in,
you know, the exposure that it had to, uh, to
barrel to the barrel. Yeah, it seems like they had
a good balance. They balance that really well.
>> Dave (09:20):
Is this one that you guys think so we had two
bottles of this. That. So that's why I opened this
one. Do you think this one would age well or do
you think this is one that's as good as it's
going.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : To get right now? I think you could sit on this,
Kendall. What do you think?
>> Kendall (09:37):
Yeah, I mean this thing's only a year old. Um, I
think those flavors, you know, because you're not
getting some of those oxidative notes you get in
these beers and I think that might actually do
something for this. But that's going to take a few
years to develop in the bottle.
>> Dave (09:51):
Bring out some more of that dark fruit and the
different things I've loved.
>> Kendall (09:54):
I've had several beer bottles of this. Have one,
one semi fresh, one at about three years and one
at five years and really watch how it develops.
>> Dave (10:01):
Cool. Okay.
>> Julianna (10:02):
Yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But just so mark to your point, just so well
balanced. I mean, just really it is smooth. Yeah,
it's. You know, you were talking about how
American barley wines are kind of hitting people
in the head with a 4x4. And yeah, this is
definitely not that as much.
>> Kendall (10:20):
No, this is that enjoyable sipper.
>> Dave (10:23):
But I don't, I wouldn't want much bigger of a pour
of it either in one sitting. I don't.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Well, it really depends on how the day went.
Well, that's true.
>> Kendall (10:31):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Or how cold it was.
>> Dave (10:33):
Maybe on a Monday. Yeah, I'd have a bigger pour.
>> Julianna (10:35):
Yeah.
>> Dave (10:36):
Yeah. What do you guys.
>> Julianna (10:37):
Maybe.
>> Kendall (10:37):
Yeah.
>> Julianna (10:37):
To help get you through. Yeah, yeah. So we are
going to rate this a 4. And that is for the
Barique Echo in the Void. Echo in the Void, which
is brewed in collab with the Hollows brewing in
Amsterdam.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So nice.
How cool is that? Okay, more to come in just a
minute. Welcome back, everyone. Today we are
(11:02):
taking off a layer of enamel of our teeth and we
are doing an episode on barley wines which harkens
us back to the big barley wine show of 2013. Not
quite as many barley wines as.
>> Dave (11:16):
That episode made My eyes water.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was that followed by the, uh, the great, uh, DUI
bust of 2013.
Yes. Yeah.
>> Julianna (11:24):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Followed by the Great Cleanse.
>> Dave (11:27):
Several, uh, several breathalyzers were broken
that day.
>> Reverend Mark (11:31):
That day. And my neurologist said, never do that
again.
>> Julianna (11:37):
And yet here we are sort of tempting fate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What had happened was.
Yeah, okay, so moving on, let's get to the next
one, which is another interesting collab. Right.
So this one is between Trillium, which we all know
(11:58):
and love from Massachusetts, and the Veil. The
Veil's from Richmond, Virginia. For those of you
that don't know, this beer is called Drove of
oxen. This is 13.9% ABV. It's an American barley
wine. It is bold and intense, full bodied with
light warming character. Drove of Oxen showcases
(12:18):
complex aromas of brulee sugar, black cherry and
bourbon with a, uh, medium high sweetness and
light bitterness.
>> Dave (12:28):
This could not be more different from the last
one. That bruleed sugar, that's on point. But the
body on this one's lighter.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Much lighter.
>> Kendall (12:39):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. And it has a much drier finish too.
>> Reverend Mark (12:42):
Yeah, right.
>> Julianna (12:43):
Oh my God. It's almost crisp.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Isn't that weird?
>> Kendall (12:46):
Although it is weird.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I would not have expected that in a, um, barley
wine.
Yeah.
>> Reverend Mark (12:51):
I don't know what the ibus on this would be, but
you know, they're with an American. They're a
little higher, of course, than the traditional
English barley wine. But I think that may
contribute to some of the balance with the malt.
It's not as. It's not as multi sweet.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's the ABV on this sucker?
>> Dave (13:05):
13.9.
>> Reverend Mark (13:06):
Oh, wow.
>> Dave (13:07):
So about almost 4 more than the last one. So I
forgot to ask on the last one, like, what. What
kind of food you guys would pair with it. But like
for this one with a beer like this, it, uh,
doesn't seem like there's a lot of options.
>> Kendall (13:21):
I'm having a lot of trouble. There's a sharpness
almost like a bitterness, like a coffee
bitterness. On this, that's trouble. Wondering how
would I work that into a food pairing?
>> Reverend Mark (13:32):
Ye.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that's. That's exactly what it is. Like,
like a bitter coffee vibe.
>> Dave (13:38):
I would almost just have to be lazy and do
something that was like cheating creamy and, and
creamy and sweet.
>> Julianna (13:45):
Cheesecake or mascarpone or something like that?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't know, man.
>> Dave (13:49):
It's like a bowl of vanilla ice cream or
something.
>> Reverend Mark (13:54):
As weird as it sounds, I could see like a strong
vein cheese like Stilton or blue. Yeah, yeah. Just
because Something knocks kind of the sound out a
little bit and then you, you could. But I would
rather have something different to pair with that
kind of cheese. But I think that. And I think some
fat and acid again would be. Would work with this.
>> Dave (14:13):
This guy's always with the acid. Yeah, there you
go, man. The 70s are over, brother.
>> Julianna (14:20):
Or are they.
>> Dave (14:21):
Maybe they're coming back. I guess my favorite
part of this beer is the aftertaste. The way it
kind of lingers a little bit and there's this sort
of chocolatey note to it. And I can't fully
describe exactly what I'm tasting at the end, but
it's. It's just a nice kind of lingering after
effect, you know? Like acid.
>> Reverend Mark (14:42):
Yeah, yeah. And if you cough it through your nose,
you really get.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was going to say that was an interesting.
>> Dave (14:47):
Yeah, that's a good filtration process you've got
there.
>> Kendall (14:50):
Yeah, I'm, I'm not, I'm not getting that, Dave. I
feel like the, the aftertaste for me is kind of
unpleasant.
>> Dave (14:56):
Oh, okay.
>> Kendall (14:56):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So, yeah, I think that's where I would put it too.
And it was just like when I first tried, I was
like, oh, that's weird. Like that, that, that was
kind of where my stuff. I don't know what happened
there though.
Is it.
>> Julianna (15:09):
So maybe it's a little young in the scheme of
things.
>> Dave (15:10):
Is it raisiny? Is that what you're. You're getting
on the backhand or.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, it just kind of stops and it's like this
weird, um, like just stuff.
Mhm. There's just stuff there.
>> Julianna (15:22):
It's like it's still fermenting.
>> Dave (15:25):
I wonder. Okay, so do you guys think this is one
that would do better if we left this in the cellar
for say, another five years?
>> Kendall (15:35):
Yeah. Yeah. This is a 24.
>> Dave (15:37):
Yeah.
>> Reverend Mark (15:38):
Right.
>> Kendall (15:38):
I, I think this one definitely uses. Could use
some age. I think it would smooth out some of that
I'm getting. Yeah.
>> Reverend Mark (15:44):
And the, the oxidation would give it a little bit
of character as well.
>> Kendall (15:48):
Yeah. That sharpness I'm getting. Isn't that just
a personal thing?
>> Dave (15:53):
It's, to me, like. I get it. And it's not great at
first, but after that, like when it kind of starts
to fade out, it seems a little nicer to me.
>> Reverend Mark (16:01):
It's kind of tannic to me.
>> Kendall (16:03):
Oh yeah, That's a good way to say it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Rev.
>> Dave (16:06):
Uh, Mark with the T word. Okay.
>> Julianna (16:12):
Wow. And it's still like.
>> Dave (16:15):
And it's still a lot of beer, man. God.
>> Julianna (16:17):
Well, that's what the barley wines are for though,
right?
>> Dave (16:20):
I know, but like, I do enjoy barley wines where
they. They do the after treatments, like the
barreling and the stuff like that. But there's
something to be said for just a big beer that's
just a big beer. You know, you brew it and yeah,
maybe you put it in oak for a little while, but
just. Just an oak barrel or something and you let
(16:43):
it sit and then you taste the barley, the hops and
everything, and not. Oh, I've got notes of rum and
seven different kinds of liquor that it was put
in. You know, I. I don't know. Sometimes I think
they. They get too fancy with it.
>> Julianna (17:00):
Well, but isn't that the point? I mean, I think of
a barley wine is to make it a little fancy because
it's going to last for years or something.
>> Reverend Mark (17:08):
I don't just in something that can linger on the
palate for a long time.
>> Dave (17:12):
Yeah.
>> Reverend Mark (17:12):
And, you know, it is. It might be a form of
anesthesia. So when you're starting to come out,
you've got a good. You've got a good taste in your
mouth and.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Kendall (17:21):
Uh, I don't know about making it fancy, but
complexity is definitely a part of it.
>> Reverend Mark (17:25):
Yeah.
>> Dave (17:25):
Yeah.
>> Julianna (17:26):
Okay. I. I mean, this is the type of thing that I
could see somebody that is like, that works in the
ocean, you know, whether. Or a lighthouse boy or
like working on a ship.
>> Dave (17:39):
If you're working a lighthouse, you start drinking
this. I don't think the light's coming on.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that might. There's gonna be some
shipwrecks.
>> Julianna (17:46):
Okay. I would say, but to help you get through the
cold nights like this, I mean, I don't know who in
their right mind would want to drink something
like this in the summer.
>> Dave (17:56):
Drink a whole bottle of it. Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm perspiring. Let me chug this.
I didn't think I was going to get that damn yard
mode everything.
>> Kendall (18:06):
I don't know.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, I will say I've. I've had a barley wine with
grilled oysters before, and that was really good.
Uh, it was really, really good.
>> Dave (18:15):
The salty kind of brininess of the.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oysters and the savoriness of the oyster. Oh, my
God.
>> Julianna (18:21):
Sure. Wow. Yeah, I could see that. Okay, what
shall we rate this M. We got threes. We got
threes. We got threes. We're going three.
>> Dave (18:33):
Okay. I'm trying to get another bottle and sit on
it for a few years.
>> Kendall (18:36):
Yeah, I really would like to try this bottle in
five years.
>> Julianna (18:39):
Sure, sure. And What? And like, how interesting
and how different it is between. I mean, I know a
Vienna wine versus a barley wine, but still.
>> Dave (18:50):
But I think also the treatments they did, like,
what kinds of barrels they put it in for how long
too.
>> Julianna (18:56):
Yeah, that's fair.
>> Reverend Mark (18:57):
Sounds like they must have used a Vienna malt as
their base malt.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that's what I would guess.
>> Julianna (19:03):
Yeah, sure. Um, how cool is that? And in terms of
Vienna wines, do you see a lot of Vienna wines?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Not outside of Vienna, No.
>> Dave (19:14):
That's true. Now you get into Vienna, uh, they're
like, you can't walk three feet without running.
>> Kendall (19:19):
But I mean, that's the first time I've heard
anybody use that term in a barley wine type of
way.
>> Reverend Mark (19:25):
Okay.
>> Dave (19:25):
Yeah.
>> Julianna (19:25):
Okay.
>> Dave (19:26):
But I think that's, you know, like I've heard
wheat wine, you know, like people that do more of
a wheat based version. I maybe have even seen a
rye wine before. But like, I think generally
speaking, because barley is the most normal.
>> Julianna (19:42):
Yeah.
>> Dave (19:43):
Baseball.
>> Julianna (19:43):
Okay.
>> Kendall (19:44):
You know, it's a really interesting concept.
>> Julianna (19:45):
We'll continue in just a minute. Welcome back,
everyone. Today's episode is an homage to a
previous episode we did in 2013 called the Big
Barley Wine Show. Now, granted, we're not doing as
many beers as that particular day, but we are
talking about some random barley wines that we've
(20:06):
had in our cellar or picked up along the way.
>> Dave (20:08):
And we've done other barley. Barley wine centric
episodes. We had the Bigfoot vertical that Kendall
provided. We did. I think, uh, God, I forget how
many years that vertical was.
>> Kendall (20:21):
That was a really good 10 years.
>> Dave (20:22):
10 years. Then we had an 11 year JW Lee's vertical
that Sparky put on his pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's true.
>> Julianna (20:30):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, uh, don't remember the next three days after
that.
>> Dave (20:34):
I think that episode was the official end to doing
three episodes in a day.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Kendall (20:41):
Wow.
>> Dave (20:41):
Because, uh, stuff happens.
>> Julianna (20:43):
Yeah, stuff does happen. So next we are going to
Weaverville, North Carolina, one of our favorite
breweries in that Asheville ish area. And it's
Zebulon Artisanales. And this is a 2021
traditional English barley wine brewed for Andre
the Giant.
>> Dave (21:02):
Now this is the first one that's got a little bit
of time on it. So this is a 21. So know, four
years.
>> Julianna (21:09):
Yes. So this is 10% ABV traditional English barley
wine. A spotlight for traditional English Maris
Otter. And a long six hour boil. Intense flavors
of caramel and biscuity malt. Where this beer will
shine is with aging and it will be fire Fire in
(21:31):
two to four years and has a possibility for a
decade of celery. Or just drink it now for the
savages of 2021, which we are not that savage. We
have let it stew.
>> Dave (21:42):
We gave it some time.
>> Kendall (21:43):
Yeah. Get some time on it.
>> Julianna (21:45):
What a gorgeous.
>> Dave (21:47):
Well, that's it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. This is much lighter than the others.
>> Reverend Mark (21:50):
Nice, deep copper.
>> Kendall (21:52):
Yeah. That's what a barley of mine should look
like.
>> Reverend Mark (21:54):
Yeah.
>> Julianna (21:55):
Amazing that it's still bubbly.
>> Reverend Mark (21:58):
Yeah.
>> Julianna (21:58):
You know what I mean?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, no, it's still got.
>> Dave (22:01):
Those guys know how to put a cap on a bottle.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : True, dad.
>> Julianna (22:05):
He is a whiz. I mean, I'm sorry, but that's how
the.
>> Dave (22:09):
This thing still has fizz, too. The whiz.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The whiz.
Yeah. There's a little whiz in every bottle.
>> Julianna (22:16):
Uh-huh.
>> Kendall (22:16):
Just a great, classic example of an English barley
wine. But this. This one just hits the spot.
>> Dave (22:22):
This is kind of what I was talking about, like,
fancying it up and stuff versus just making one
let it do its thing.
>> Julianna (22:29):
But even simple is complex and beautiful, Right?
>> Dave (22:32):
Yeah. Oh, yeah. No, I'm not saying this is, like,
straightforward, because there's a lot going on
with this beer, but it was just. He. He made it,
bottled, it said.
>> Julianna (22:43):
Yeah. Would you say that this is the tobaccoiest
that we've had so far?
>> Reverend Mark (22:48):
Yeah, a little bit of earthy, um. Yeah. Kind of
tobacco tar.
>> Julianna (22:53):
No, I mean, and there's something to be set. Like,
years ago, if you said to me that a beer would
taste like tobacco, I would say, you are
absolutely out of your mind.
>> Dave (23:00):
She would have slapped you right in the face.
>> Julianna (23:01):
I do not want that. That's gross. What is wrong
with you? But as one understands different beer
styles, you know, not just Yingling, and you grow
immature.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yingling, black and tan.
>> Reverend Mark (23:16):
Yeah.
>> Dave (23:17):
Well, then Yingling, flight and.
>> Julianna (23:20):
Well, okay, fine, but. But understanding a barley
wine now, like, it's almost like you expect to
have tobacco. Right?
>> Reverend Mark (23:26):
Right. Yeah, Right.
>> Dave (23:27):
You know, there's certain, like, certain words
like leather, tobacco, uh, dark fruit.
>> Julianna (23:34):
Sure. It's like you're talking whiskey all of a
sudden.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, no, I. You know, it's interesting because I
smoked a cigar yesterday while I was doing yard
work, and I would have. Yeah, I know.
Of course you did.
>> Dave (23:44):
Smarky's like, raking up dry leaves, smoking the
cigar.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're like, well, if it all burns, it's one less
raking to do. But, uh. Yeah, no, I did think of
that several times when ashing into piles of
leaves. Um, I really enjoyed the taste of that
cigar. And I would have loved to have tried that
with this. I also think, you know what go great
with this? Like a good, hearty beef stew.
(24:08):
Oh, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Like, just.
>> Julianna (24:10):
Or a good Hungarian goulash.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Goulash. Um, no, I think. I think that would be
just delightful to pair with this. Some good
crusty sourdough to go along with it.
>> Reverend Mark (24:21):
Oh.
>> Dave (24:22):
It kind of offsets some of the toffee, you know,
in this beer. Yeah.
>> Julianna (24:27):
Is it safe to say that this is a departure from
the other ones that we've had?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, no question. Yeah. This is much drier. This.
You know, the others are a little bit more syrupy
and sweeter. Um, much darker colors. And, I mean,
again, cool that it's four years old and still had
good head retention.
>> Reverend Mark (24:43):
Yeah. This takes me back in time to where, you
know, I could see myself drinking this when I was
much younger. One of the summer of my misspent
youth.
>> Dave (24:51):
Wait, wait. Which one of those. Which one of
those.
>> Reverend Mark (24:55):
Volume two.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Volume two. Okay.
Because you've had a couple.
>> Dave (24:58):
Was this the gummy bear bomb or illegal fishing?
>> Reverend Mark (25:03):
This was the summer of, uh, being, um, drinking
something like this in a Piccadilly Circus. Um,
you know, my soul being completely
psychedelicized.
>> Dave (25:13):
There you go.
>> Reverend Mark (25:15):
Yeah.
>> Dave (25:15):
Psychedelic.
>> Reverend Mark (25:16):
The color and the ambience from the aroma just
swirls in my cup and says, come get me.
>> Dave (25:23):
Oh, nice.
>> Kendall (25:25):
There he goes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Did you preach a sermon after that?
>> Dave (25:28):
I think he preached a sermon just now.
>> Kendall (25:30):
Yeah. It is cool. It is a special beer. And I
think the big difference of this. This is
traditional versus those barrel aged. And, yeah,
those are amped up. They did some extra things
with them, but. But this is just. This is a
English barley wine. If somebody's asking me what
is a good one that I should try. Yeah, it's like,
go try the Zebulon one.
>> Dave (25:48):
I think we've had good luck with zebulon. Like,
with, like, uh, the. The. The classic historical
IPAs, the stouts and.
>> Reverend Mark (25:57):
Porters that, you know, they saw and they're in
there. They've done so many.
>> Dave (26:01):
This is just a, uh. Really.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, and I mean, I think it gives you an
appreciation for, like, this is a classic base
style and. Yeah, done so well. Like, I think it's
easier in some cases, and I'm not saying this
about the previous two, but age it in barrels,
dump Ajax in it and shake it up and pray for the
best.
I think this is, um, more. This one is more like,
(26:23):
if you were doing the beer styles, like, for home
brewing or whatever, and you wanted to see, like,
what should an English style barley wine taste
like? Mhm. This would be one of the examples that
you could. You could definitely list.
>> Julianna (26:37):
Sure. Okay, well, what shall we rate? This.
>> Dave (26:40):
I know. There.
>> Julianna (26:41):
Yeah, yeah. It's a five for sure.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, guys, I just wanted to. We're a little bit
more than halfway through this episode.
>> Reverend Mark (26:53):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And I can still feel my molars. So this is going a
lot better.
>> Kendall (26:57):
Really good than that.
>> Julianna (26:59):
Oh, yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So I feel like I've learned and developed and
grown as a person.
>> Dave (27:05):
I can attest Sparky has zero barley wine on his
pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So far.
>> Julianna (27:12):
So far.
>> Dave (27:12):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I did wear my rubber pants today.
>> Julianna (27:15):
Though, and that was a really good idea.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Thank you.
We're very proud of you. Yes, yes. Okay, so moving
on, we're going to go to a Nashville brewery which
sadly is defunct.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Is it.
It is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : When did it go under?
Various artists.
>> Dave (27:31):
Clyde's Burgers is there now.
>> Reverend Mark (27:33):
Is that on or Cletus? Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, of course.
>> Dave (27:36):
Yeah, yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We were just talking about that earlier.
>> Julianna (27:39):
So. Okay. So this is from Various artists brewing
and it is called Newfangled Perspective. This was
brewed in 2020 and it is a English barley wine 10
ABV. Using the finest English malts, American
hops, and classic American yellow yeast fermented
at, ah, logger temperatures. Keep this 10% ABV
(28:00):
smooth and delicious. Newfangle.
>> Dave (28:03):
Your perspective looks completely different from
the last one.
>> Reverend Mark (28:08):
Has a pillowy head.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah. Huge pillowy head.
>> Julianna (28:12):
It's interesting.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And a lot of hops on the nose.
>> Dave (28:15):
Yeah. I. I don't know that I would call this
English barley wine.
>> Julianna (28:20):
Would you call this a barley wine at all?
>> Reverend Mark (28:22):
It's not quite as viscous. Is a barley wine for
me.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, I would not call this a barley on.
>> Dave (28:28):
This is a barley wine in the sense that dogfish
head 120 minute IPA is a barley wine.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, this is a barley wine in that it says barley
wine on the label.
Yeah.
>> Kendall (28:39):
It needs a lot more hops. Actually. It. It's
funny, there's hardly any on the flavor, but.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's tons on the nose, but nothing.
But it's. It's kind of thin. It needs way more.
>> Dave (28:47):
There's no more barley.
>> Kendall (28:48):
Terrible beer. It's not a barley wine.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's.
>> Dave (28:51):
It's like, uh, you said this is 10%.
>> Julianna (28:54):
Yeah.
>> Dave (28:55):
Triple IPA.
>> Reverend Mark (28:57):
Right.
>> Kendall (28:57):
But it doesn't have a. It doesn't have the
bitterness I want.
>> Julianna (29:00):
No. It doesn't have the bite.
>> Kendall (29:00):
How about calling it an American?
>> Dave (29:03):
Oh, a triple pale ale.
>> Kendall (29:05):
What are some of those British styles that are
big, but they're not barley wines.
>> Dave (29:09):
Uh, strong ale.
>> Kendall (29:10):
Yeah. American strong ale. Let's call it strong.
>> Dave (29:12):
There you go. Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Here's a Sharpie. And I'm going to just let you.
>> Kendall (29:16):
Think of an American strong. Alex.
>> Julianna (29:18):
Okay.
>> Dave (29:19):
It tastes good.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I like the color, though. Like, that threw me when
I, when I poured it. I was like, wait, what Needs
way.
>> Kendall (29:25):
More bitterness, but it's like a little.
>> Dave (29:28):
More caramel malt or something.
>> Julianna (29:30):
Needs a little bit more depth. Right?
>> Dave (29:31):
Get a little more. Yes, my wife would say.
>> Julianna (29:34):
Okay, well, we'll be back with more musings in
just a minute. Welcome back, everyone. We are in
the middle of doing a barley wine episode slash
strong ale. Okay, I'll get to that in a second. So
we are kind of revisiting the older days of our
(29:56):
back catalog, and we did a big barley wine show in
2013 called the Big Barley Wine Show. We're not
doing as many barley wines as we did that day, but
we are revisiting some barley wines that we've had
in the cellar or picked up recently, etc. Etc. So
it takes a while to get the whole thing into your
mouth sometimes. Yes, I'll leave it at that.
>> Dave (30:19):
Okay, so save that talk for later.
>> Julianna (30:23):
Well, I mean, the more viscous and thick it is, it
does take a while to get to the.
>> Dave (30:27):
Oh, beer. Yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hello, Facts.
>> Julianna (30:31):
Um, but this one that we were talking about right
before the break wasn't as viscous as the rest of
them and us collectively. Instead of it being
called a barley wine, we're thinking that it might
be an American strong. Alex. What we were talking
about is the various artists newfangled
perspective. This is a 10 ABV American barley wine
slash strong ale. What would you pair food wise
(30:55):
with this? Said beer. Burgers.
>> Kendall (30:57):
Yeah, something, something on the grill or
something, something smoked, something, you know,
some kind of fatty meat.
>> Dave (31:04):
I think this is the kind of beer like you would
open it up and drink it while you're, like,
cooking something on the ground grill.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, but you know what? Your, your accuracy is
going to go down probably fast on that one.
Is this well done or. Oh, God, it's on fire. Yeah.
>> Reverend Mark (31:18):
Uh, yeah, I think something smoky. Smoky and fat.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, it's, it just doesn't, it just doesn't
have a body, I think is just what I keep coming
back to.
Yeah, no, it doesn't.
>> Dave (31:29):
There's a couple things missing on this.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, I, maybe we could go back to them and tell
them.
>> Kendall (31:33):
Oh, no.
>> Julianna (31:35):
Oh, well, no. Okay. What shall we rate this beer?
Yeah. Two. Okay. It's. It's a two for, uh, a
barley wine as it's supposed to be labeled, but I
think that if we were. If it was rated as or
placed as something else, we might.
>> Kendall (31:54):
Might go a little higher.
>> Dave (31:55):
A general beer. Let's just. If it was just a beer
that we didn't know what type of beer it was, and
you were just like, is this beer okay?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, yeah, yeah.
>> Reverend Mark (32:05):
It's just not exactly true to the stated style.
>> Dave (32:08):
Right.
>> Julianna (32:08):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We'll call it mislabeled.
Okay, sure, sure. Now we have time for one more
barley.
>> Reverend Mark (32:18):
Oh, please.
>> Julianna (32:18):
Yes. Okay. Now this barley wine is something
special. This is a J.W. lee's. And we know how
much good old boy Dave loves his JW leaves. This
is a 2001 Harvest Ale.
>> Dave (32:36):
Now, when we did our barley wine on my pants
episode Vertical Sparky, by court order, uh, this
was the highest rated one. And that was in 2015,
so it would have been about 14, 15 years old then.
>> Julianna (32:56):
Now here we are looking at a 24, almost 25 year
old beer.
>> Reverend Mark (33:03):
Oh, my gosh.
>> Julianna (33:04):
So wrap that around your head and then smell.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, I know what I want to pair this with. Oh, my
God. The nose. I just want to smell it. God bless.
>> Dave (33:21):
Wow.
>> Reverend Mark (33:22):
This. This is like a port to me too.
>> Kendall (33:26):
Yeah.
>> Julianna (33:26):
Wow.
>> Kendall (33:27):
Stops resembling beer at this age.
>> Julianna (33:29):
The, uh, viscosity on this.
>> Reverend Mark (33:31):
Yeah, yeah.
>> Dave (33:32):
I mean, zero carbonation.
>> Julianna (33:35):
No, but does it need any carbonation? No. Okay.
>> Reverend Mark (33:40):
You know what I could see doing with this?
Marinating some plums or something. Just a dark
fruit and just let them kind of marinate. I don't
know that just.
>> Kendall (33:51):
Oh, wow.
>> Dave (33:51):
Or some dates.
>> Reverend Mark (33:52):
Yeah, some dates. Yeah, just some m. Oh, my God.
Luscious dark fruit.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So much coffee.
>> Julianna (33:58):
For those of you that have never heard of J.W.
lee's, you need to find some J.W. lee's. Like, I
honestly don't think we've ever had a version of
theirs. That was really bad.
>> Dave (34:10):
Yeah.
>> Julianna (34:10):
You know what I mean? And when did you start
collecting this?
>> Dave (34:14):
Like, 2012.
>> Julianna (34:15):
Okay, 2012.
>> Reverend Mark (34:17):
And where are they out of?
>> Dave (34:18):
Middle Shire? Middle. Middle Earth?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't know.
>> Kendall (34:22):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This is brewed by hobbits.
>> Dave (34:23):
Yes, there were, uh, the.
>> Julianna (34:25):
The Middleton, Manchester, England.
>> Dave (34:28):
Yeah. The people with the little furry feet. Oh,
yeah.
>> Reverend Mark (34:31):
Wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So I got you. Here's my dream.
>> Kendall (34:34):
Wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Um, JW Le's.
>> Dave (34:36):
All right. Do it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We're going to do a fresh one. Okay.
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And with that we're going to have beef Wellington
and I'm not talking like, Americanized beef
Wellington. There will be liver in. And, um, did
the du Cell. That goes around it underneath the
pastry.
>> Julianna (34:53):
Okay.
>> Dave (34:53):
Okay.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This sucker we're going to have for dessert with
some sticky toffee pudding.
Oh, yeah.
>> Julianna (35:00):
Yeah.
>> Kendall (35:00):
Ah, yeah.
>> Dave (35:02):
Very nice.
>> Julianna (35:03):
And our chairs will turn into recliners.
>> Dave (35:06):
That's true.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're not going anywhere. But no, that's. That's
how we're doing this.
>> Julianna (35:13):
Going to sleep with a smile on.
>> Reverend Mark (35:14):
Your face, Nappy time, listening to have you
become comfortably numb?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And the answer is yes.
>> Julianna (35:25):
I mean, there is just something so decadent and so
beautiful, you know?
>> Reverend Mark (35:32):
Yeah.
>> Dave (35:32):
I mean, this.
>> Julianna (35:33):
When it's done, right, it is.
>> Dave (35:36):
And this is one of the ones that's the, uh. It's
pretty much the straight version. It's not like a
Calvados. Right, right.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : None of their treatments.
>> Kendall (35:44):
Yeah.
>> Julianna (35:45):
Yeah. So I do remember their, like, Isla whiskey
versions are just yummy.
>> Dave (35:49):
Yeah, those are good, too.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Ah.
>> Julianna (35:51):
Oh. With that iodine and the seaweed and that band
aid.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You are a weirdo.
>> Dave (35:56):
Uh, she is a freak, but, you know, hard to pass.
>> Julianna (36:00):
Love me some Isla whiskey.
>> Dave (36:04):
I m. Know, but this one's like, this is like going
off of the. The one from Zebulon, you know, like,
this is like an English barley one. What it's
supposed to be. It's like, there's the coffee,
there's the dark fruits, the leather. There's all
those things.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I wonder, like, what it. Like, where does, like,
(36:24):
the oldest J.W. lee. Like, I wonder, like, where
does it just kind of stop? Like, I wonder, does it
stop? Yeah.
Does it, like, like, when does it die?
>> Kendall (36:32):
I don't know. I mean, I've had him over. Uh, you
know, this might be one of the older ones I've
had, pushing 24, 25 years old, but, wow. They will
keep going.
>> Julianna (36:42):
Like, do you know what I mean?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Can we just sit for a second with. How is 200124
years ago?
>> Kendall (36:50):
Right, Right.
>> Julianna (36:51):
Could you imagine?
>> Dave (36:52):
This is older than Sparky's kids.
>> Julianna (36:55):
That's.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, God.
>> Announcer (36:56):
Uh.
>> Julianna (36:57):
Oh, wait. Is this older than your marriage?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, by two years.
Wow.
>> Dave (37:02):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's dang.
>> Julianna (37:03):
Yeah.
>> Dave (37:04):
Sparky was a single guy ready to mingle. Probably
run around East Tennessee drinking barley wine
and.
>> Julianna (37:11):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, ramming at a telephone pole, loving many
ladies.
>> Dave (37:16):
Yeah.
>> Julianna (37:16):
Okay. What shall we rate this wonder? Is there
anything but. Yeah, okay. 10.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This brewery's still open. I'm just throwing that
out there.
>> Dave (37:26):
That's right.
>> Reverend Mark (37:30):
Put me on a trolley.
>> Julianna (37:32):
I just, like, if this is what our forefathers
drank. My God.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I only have one father, but, I.
>> Dave (37:38):
Mean, my m. One father never drank.
>> Julianna (37:40):
This, like, way forefather.
>> Dave (37:41):
I wish he had.
>> Julianna (37:42):
Yeah, but really, like founding fathers, you know,
kind of thing. This is really. Yeah, this is
really, really good.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I want to drink one of these and harvest.
>> Dave (37:53):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Reverend Mark (37:54):
Or blend it in with some figgy pudding.
>> Julianna (37:57):
Mm, yes. Or. Or anything figgy. Datie something.
Yes. Yes.
>> Dave (38:04):
Good stuff.
>> Julianna (38:05):
Okay. Well, quite the episode.
>> Dave (38:06):
Well, thank you for coming into town, Reverend
Mark.
>> Reverend Mark (38:08):
Hey, I'm here when you least expect it.
>> Julianna (38:14):
Well, that's gonna do it. Good old boy Kendall,
thank you so much for being here.
>> Kendall (38:17):
It was a pleasure. What a beautiful set of beers.
>> Julianna (38:19):
Yeah, right. Reverend Mark, thank you so much for
being here.
>> Reverend Mark (38:23):
Thank you. Wouldn't be the holidays without you
guys around the table.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No.
>> Julianna (38:27):
Good old boy Sparky.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I feel like I'm in a holidays.
Yes, you are. But thank you for wearing the rubber
pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, I did. It's much easier cleanup.
Good old boy Dave.
>> Dave (38:37):
Hey. The only thing better than the barley wine is
sharing it with good friends.
>> Julianna (38:41):
No, so true, so true.
>> Dave (38:43):
We didn't have any, so we got these guys.
>> Julianna (38:48):
This is good old gal Juliana. Thank you so much
for joining us. Keep on chuggling. Happy holidays
and catch you next time. Bye.
>> Announcer (38:54):
M. 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.
>> Dave (39:05):
Give it a little tappy.
>> Julianna (39:06):
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@sipsudsandsmokes.com our tasting
notes flow out on Twitter and Instagram with our
handle ipsudsandsmokes. And our Facebook page is
(39:31):
always buzzing with lots of news. You'll also be
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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 110 hand production of SIP Soul,
Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life.
(40:14):
From the dude in the basement Studios, your host,
the good old boys. We'll see you all next time.
On the next episode of Sips, Suds and smokes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The barley wines that we'll be trying today are
from Barique Brewing and Blending in Nashville,
Tennessee, and the Hollows brewing in Amsterdam.
2024 echo in the void, Vienna wine aged in maple
syrup and rum barrels from Trillium Brewing in
(00:23):
Boston, Massachusetts, and the Veil Brewing in
Richmond, Virginia. 2024, drove of oxen barley
wine from Zebulon Artisanales In Weaverville, N.C.
2021, traditional English barley wine brewed for
Andre the Giant. I was more of Arnold, wasn't it?
From various artists brewing in Nashville,
(00:44):
Tennessee. 2020 newfangled perspective. And if we
have time, we will get to the bonus beer. I did
wear my rubber pants today.
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.
>> Dave (01:50):
Suds.
>> Kendall (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hey, everyone, gather around for another Suds
segment where we've proven that bigger isn't
always better. Beer isn't always best when it's
fresh. And a radio show can still be successful
for more than a decade, even when they leave a man
who can't read or spell in charge of the scripts.
(02:20):
We don't know who that guy is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No comments.
>> Dave (02:22):
I think we know.
>> Julianna (02:24):
Yes, I'm, um, one of your hosts, the funny one.
Good old gal, uh, Juliana, joining me today at the
table. Welcome.
>> Kendall (02:30):
Real dinguses.
>> Julianna (02:33):
Good old boy Kendall. Thanks so much for being
here.
>> Kendall (02:36):
It's a pleasure. It's a great day to be here.
>> Julianna (02:38):
It is. Reverend Mark.
>> Reverend Mark (02:41):
Always back when I can be and always will when I
can again.
>> Julianna (02:45):
We're so happy to have you and good old boy
Sparky. You're here.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm here, and it's great to be here.
Yes. And good old boy Dave.
>> Dave (02:53):
Yeah, Sparky's here, so I know you're happy. I
love Sparky.
>> Julianna (03:01):
He's the life of the party.
>> Dave (03:03):
He is the life of the party.
>> Julianna (03:04):
Okay, today we're doing something a bit of a
callback to the very first episode that good old
boy Dave and I did with Reverend Mark.
>> Kendall (03:15):
Huh?
>> Julianna (03:16):
October 25, 2013. 13.
>> Reverend Mark (03:20):
Wow.
>> Julianna (03:21):
That was the big barley wine show that was
broadcast. Good old boy Mike. Good old boy John
Malone. Remember him?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, yeah.
Reverend Mark, Good old boy Dave and I sampled 17
different barley wines and somehow managed to
speak somewhat coherently about them for about an
(03:41):
hour now. It's 12 years later, and we aren't going
to drink 17 barley wines. Ha. Huh? We're going to
drink 18 barley wines. Yes. Just. Just kidding.
Just kidding. Just kidding. Just kidding. We're
going to drink four, maybe five. Good old boy.
Sparky, why don't you give us today's lineup?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The barley wines that we'll be trying today are
(04:02):
from Barique Brewing and Blending in Nashville,
Tennessee. And the Hollows brewing in Amsterdam.
2024, echo in the void, Vienna wine aged in maple
syrup and rum barrels from Trillium Brewing in
Boston, Massachusetts. And the Vale Brewing in
Richmond, Virginia. 2024, drove of ox and barley
(04:26):
wine from Purdue pharma. Uh, brewing OxyContin
barrel aged in rum barrels. Oh, no, sorry, that
was a different one. All right. From Zebulon
Artisan Ales In Weaverville, N.C. 2021,
traditional English barley wine brewed for Andre
the Giant. I was more of Arnold, wasn't it? From
(04:48):
various artists Brewing in Nashville, Tennessee.
2020, newfangled perspective. And if we have time,
we will get to the opiates, I mean, or the bonus
beer. Sorry.
Yeah. Okay, thanks. We are going to be tasting
these beers on the fly and giving our tasting
notes and rating them from one to five as we go.
>> Dave (05:09):
Hey, real quick, though, Kendall, if you would
kind of give the audience just a brief summary of,
like, what is considered a barley wine. If you
don't, sorry to put you on the spot.
>> Kendall (05:19):
Honestly, I was just looking at this, so I'm going
to read this so I sound a little more intelligent.
So an overall impression of an English barley wine
is a strong and rich multi ale with a pleasant,
fruity or hoppy depth. A wintertime sipper with a
full, chewy body and warming alcohol. And that's
an English barley wine and an American barley wine
(05:40):
you probably going to get as. Is everything
American? A little bit more of everything. A
little bit more alcohol, maybe more body,
definitely more bitterness. Think of the, uh,
barley wines we get from a Sierra Nevada. You
know, the good old, um, Bigfoot. That's a great
barley wine and it's quite hoppy. But, um, most
your English ones are going to be very malt
(06:01):
forward, whereas your American ones are going to
still have a lot of American bitterness to it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And isn't oxidation common in English? Oh, yeah.
Like a preferred.
These things are aged. So these are going to be
beers that are going to keep for a while. As you
can see, most of these are older. Now, as I, uh,
mentioned before, I do like a fresh barley wine,
especially a Bigfoot. When it's fresh, like, right
off the shelf, it's just great. It's also great
(06:22):
after five or six years. That's what's wonderful
about these beers. You can drink them anytime.
>> Dave (06:25):
Yeah.
>> Julianna (06:26):
Okay.
>> Dave (06:27):
Very good.
>> Julianna (06:27):
Well, let's get to it. So the first one is from
Barique Brewing and blending in our backyard. This
one came out in 2024, so this is only a little
under a year old. Prepare to transcend into a new
dimension of decadence and complexity. Echo in the
Void, which is the name of the beer, takes a bold
foundation from its predecessor, Static Between
(06:50):
Worlds. I remember having that one. And elevates
it to extraordinary heights through an additional
year of aging in rum and maple syrup barrels. So
it began with an absurd amount of Vienna malt
Step, mashed and single, decocted, boiled for
seven hours, and fermented in their favorite
English ale, yeast. After its initial year in
(07:12):
bourbon barrels, it then spent an additional year
in rum and maple syrup barrels, allowing the
flavors to meld and mature into something truly
special.
>> Dave (07:23):
You know, I remember I almost got decocted once. I
was running. I tried to jump over the barbed wire
fence.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was it single or double? Decocted?
Uh, well, when I ran back the other way, it was
double. The cocktail. Yeah, yeah, yeah.
>> Reverend Mark (07:37):
What was the ABV on this?
>> Julianna (07:38):
Yeah, the ABV is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yes.
>> Dave (07:41):
Many, many m. Many, many looking. I think it said
13.
>> Kendall (07:45):
Yeah, I think it's about that.
>> Julianna (07:48):
Yeah. It's not saying on the bottle. I'll have to.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Y', all, this is good stuff.
>> Dave (07:53):
What are you getting out of this? Uh, Sparky, what
are you tasting? I mean, all the things.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, no, this is just so well balanced, I think so.
Like, you know, obviously some of the standard
dark fruit, chocolate stuff on the front end, but
then as you start to go through it, about probably
two thirds of the way through, you can start to
(08:14):
pick up the maple and the rum. The barrels start
to. I'm not getting a lot of wood out of it, but,
gosh, it's just so smooth and so well balanced.
Wow.
This is 10.1%.
>> Julianna (08:25):
Yeah, that's what I was gonna say.
>> Dave (08:27):
That's not bad. I mean.
>> Kendall (08:28):
Yeah, but it does, uh. It does warm as it goes
down. This is definitely a winter sipper.
>> Reverend Mark (08:32):
Right?
>> Dave (08:32):
It's got some. I get some raisins in there and.
Yeah. And that maple syrup. That's an interesting
combo. Rum and maple syrup.
>> Julianna (08:43):
Yeah. Right. And it's not Canadian, but it is
brewed in collab with a brewery in Amsterdam.
>> Kendall (08:50):
Interesting.
>> Julianna (08:51):
So did they have a thing for Maple syrup.
>> Dave (08:53):
Is there any hash in there? M. What do you think,
Reverend?
>> Reverend Mark (08:56):
Yeah, I definitely get the raisin. A little bit of
almost like a dark dried cherry aspect to it as
well.
>> Kendall (09:03):
Yep.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : For sure.
>> Reverend Mark (09:04):
Oh, yeah, yeah. And I think that opens up into
the, the rum. It's not heavy handed when it comes
to, you know, I think of what they stored it in,
you know, the exposure that it had to, uh, to
barrel to the barrel. Yeah, it seems like they had
a good balance. They balance that really well.
>> Dave (09:20):
Is this one that you guys think so we had two
bottles of this. That. So that's why I opened this
one. Do you think this one would age well or do
you think this is one that's as good as it's
going.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : To get right now? I think you could sit on this,
Kendall. What do you think?
>> Kendall (09:37):
Yeah, I mean this thing's only a year old. Um, I
think those flavors, you know, because you're not
getting some of those oxidative notes you get in
these beers and I think that might actually do
something for this. But that's going to take a few
years to develop in the bottle.
>> Dave (09:51):
Bring out some more of that dark fruit and the
different things I've loved.
>> Kendall (09:54):
I've had several beer bottles of this. Have one,
one semi fresh, one at about three years and one
at five years and really watch how it develops.
>> Dave (10:01):
Cool. Okay.
>> Julianna (10:02):
Yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But just so mark to your point, just so well
balanced. I mean, just really it is smooth. Yeah,
it's. You know, you were talking about how
American barley wines are kind of hitting people
in the head with a 4x4. And yeah, this is
definitely not that as much.
>> Kendall (10:20):
No, this is that enjoyable sipper.
>> Dave (10:23):
But I don't, I wouldn't want much bigger of a pour
of it either in one sitting. I don't.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Well, it really depends on how the day went.
Well, that's true.
>> Kendall (10:31):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Or how cold it was.
>> Dave (10:33):
Maybe on a Monday. Yeah, I'd have a bigger pour.
>> Julianna (10:35):
Yeah.
>> Dave (10:36):
Yeah. What do you guys.
>> Julianna (10:37):
Maybe.
>> Kendall (10:37):
Yeah.
>> Julianna (10:37):
To help get you through. Yeah, yeah. So we are
going to rate this a 4. And that is for the
Barique Echo in the Void. Echo in the Void, which
is brewed in collab with the Hollows brewing in
Amsterdam.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So nice.
How cool is that? Okay, more to come in just a
minute. Welcome back, everyone. Today we are
(11:02):
taking off a layer of enamel of our teeth and we
are doing an episode on barley wines which harkens
us back to the big barley wine show of 2013. Not
quite as many barley wines as.
>> Dave (11:16):
That episode made My eyes water.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Was that followed by the, uh, the great, uh, DUI
bust of 2013.
Yes. Yeah.
>> Julianna (11:24):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Followed by the Great Cleanse.
>> Dave (11:27):
Several, uh, several breathalyzers were broken
that day.
>> Reverend Mark (11:31):
That day. And my neurologist said, never do that
again.
>> Julianna (11:37):
And yet here we are sort of tempting fate.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What had happened was.
Yeah, okay, so moving on, let's get to the next
one, which is another interesting collab. Right.
So this one is between Trillium, which we all know
(11:58):
and love from Massachusetts, and the Veil. The
Veil's from Richmond, Virginia. For those of you
that don't know, this beer is called Drove of
oxen. This is 13.9% ABV. It's an American barley
wine. It is bold and intense, full bodied with
light warming character. Drove of Oxen showcases
(12:18):
complex aromas of brulee sugar, black cherry and
bourbon with a, uh, medium high sweetness and
light bitterness.
>> Dave (12:28):
This could not be more different from the last
one. That bruleed sugar, that's on point. But the
body on this one's lighter.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Much lighter.
>> Kendall (12:39):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. And it has a much drier finish too.
>> Reverend Mark (12:42):
Yeah, right.
>> Julianna (12:43):
Oh my God. It's almost crisp.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. Isn't that weird?
>> Kendall (12:46):
Although it is weird.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I would not have expected that in a, um, barley
wine.
Yeah.
>> Reverend Mark (12:51):
I don't know what the ibus on this would be, but
you know, they're with an American. They're a
little higher, of course, than the traditional
English barley wine. But I think that may
contribute to some of the balance with the malt.
It's not as. It's not as multi sweet.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : What's the ABV on this sucker?
>> Dave (13:05):
13.9.
>> Reverend Mark (13:06):
Oh, wow.
>> Dave (13:07):
So about almost 4 more than the last one. So I
forgot to ask on the last one, like, what. What
kind of food you guys would pair with it. But like
for this one with a beer like this, it, uh,
doesn't seem like there's a lot of options.
>> Kendall (13:21):
I'm having a lot of trouble. There's a sharpness
almost like a bitterness, like a coffee
bitterness. On this, that's trouble. Wondering how
would I work that into a food pairing?
>> Reverend Mark (13:32):
Ye.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that's. That's exactly what it is. Like,
like a bitter coffee vibe.
>> Dave (13:38):
I would almost just have to be lazy and do
something that was like cheating creamy and, and
creamy and sweet.
>> Julianna (13:45):
Cheesecake or mascarpone or something like that?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't know, man.
>> Dave (13:49):
It's like a bowl of vanilla ice cream or
something.
>> Reverend Mark (13:54):
As weird as it sounds, I could see like a strong
vein cheese like Stilton or blue. Yeah, yeah. Just
because Something knocks kind of the sound out a
little bit and then you, you could. But I would
rather have something different to pair with that
kind of cheese. But I think that. And I think some
fat and acid again would be. Would work with this.
>> Dave (14:13):
This guy's always with the acid. Yeah, there you
go, man. The 70s are over, brother.
>> Julianna (14:20):
Or are they.
>> Dave (14:21):
Maybe they're coming back. I guess my favorite
part of this beer is the aftertaste. The way it
kind of lingers a little bit and there's this sort
of chocolatey note to it. And I can't fully
describe exactly what I'm tasting at the end, but
it's. It's just a nice kind of lingering after
effect, you know? Like acid.
>> Reverend Mark (14:42):
Yeah, yeah. And if you cough it through your nose,
you really get.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I was going to say that was an interesting.
>> Dave (14:47):
Yeah, that's a good filtration process you've got
there.
>> Kendall (14:50):
Yeah, I'm, I'm not, I'm not getting that, Dave. I
feel like the, the aftertaste for me is kind of
unpleasant.
>> Dave (14:56):
Oh, okay.
>> Kendall (14:56):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So, yeah, I think that's where I would put it too.
And it was just like when I first tried, I was
like, oh, that's weird. Like that, that, that was
kind of where my stuff. I don't know what happened
there though.
Is it.
>> Julianna (15:09):
So maybe it's a little young in the scheme of
things.
>> Dave (15:10):
Is it raisiny? Is that what you're. You're getting
on the backhand or.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, it just kind of stops and it's like this
weird, um, like just stuff.
Mhm. There's just stuff there.
>> Julianna (15:22):
It's like it's still fermenting.
>> Dave (15:25):
I wonder. Okay, so do you guys think this is one
that would do better if we left this in the cellar
for say, another five years?
>> Kendall (15:35):
Yeah. Yeah. This is a 24.
>> Dave (15:37):
Yeah.
>> Reverend Mark (15:38):
Right.
>> Kendall (15:38):
I, I think this one definitely uses. Could use
some age. I think it would smooth out some of that
I'm getting. Yeah.
>> Reverend Mark (15:44):
And the, the oxidation would give it a little bit
of character as well.
>> Kendall (15:48):
Yeah. That sharpness I'm getting. Isn't that just
a personal thing?
>> Dave (15:53):
It's, to me, like. I get it. And it's not great at
first, but after that, like when it kind of starts
to fade out, it seems a little nicer to me.
>> Reverend Mark (16:01):
It's kind of tannic to me.
>> Kendall (16:03):
Oh yeah, That's a good way to say it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Rev.
>> Dave (16:06):
Uh, Mark with the T word. Okay.
>> Julianna (16:12):
Wow. And it's still like.
>> Dave (16:15):
And it's still a lot of beer, man. God.
>> Julianna (16:17):
Well, that's what the barley wines are for though,
right?
>> Dave (16:20):
I know, but like, I do enjoy barley wines where
they. They do the after treatments, like the
barreling and the stuff like that. But there's
something to be said for just a big beer that's
just a big beer. You know, you brew it and yeah,
maybe you put it in oak for a little while, but
just. Just an oak barrel or something and you let
(16:43):
it sit and then you taste the barley, the hops and
everything, and not. Oh, I've got notes of rum and
seven different kinds of liquor that it was put
in. You know, I. I don't know. Sometimes I think
they. They get too fancy with it.
>> Julianna (17:00):
Well, but isn't that the point? I mean, I think of
a barley wine is to make it a little fancy because
it's going to last for years or something.
>> Reverend Mark (17:08):
I don't just in something that can linger on the
palate for a long time.
>> Dave (17:12):
Yeah.
>> Reverend Mark (17:12):
And, you know, it is. It might be a form of
anesthesia. So when you're starting to come out,
you've got a good. You've got a good taste in your
mouth and.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Kendall (17:21):
Uh, I don't know about making it fancy, but
complexity is definitely a part of it.
>> Reverend Mark (17:25):
Yeah.
>> Dave (17:25):
Yeah.
>> Julianna (17:26):
Okay. I. I mean, this is the type of thing that I
could see somebody that is like, that works in the
ocean, you know, whether. Or a lighthouse boy or
like working on a ship.
>> Dave (17:39):
If you're working a lighthouse, you start drinking
this. I don't think the light's coming on.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that might. There's gonna be some
shipwrecks.
>> Julianna (17:46):
Okay. I would say, but to help you get through the
cold nights like this, I mean, I don't know who in
their right mind would want to drink something
like this in the summer.
>> Dave (17:56):
Drink a whole bottle of it. Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I'm perspiring. Let me chug this.
I didn't think I was going to get that damn yard
mode everything.
>> Kendall (18:06):
I don't know.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, I will say I've. I've had a barley wine with
grilled oysters before, and that was really good.
Uh, it was really, really good.
>> Dave (18:15):
The salty kind of brininess of the.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oysters and the savoriness of the oyster. Oh, my
God.
>> Julianna (18:21):
Sure. Wow. Yeah, I could see that. Okay, what
shall we rate this M. We got threes. We got
threes. We got threes. We're going three.
>> Dave (18:33):
Okay. I'm trying to get another bottle and sit on
it for a few years.
>> Kendall (18:36):
Yeah, I really would like to try this bottle in
five years.
>> Julianna (18:39):
Sure, sure. And What? And like, how interesting
and how different it is between. I mean, I know a
Vienna wine versus a barley wine, but still.
>> Dave (18:50):
But I think also the treatments they did, like,
what kinds of barrels they put it in for how long
too.
>> Julianna (18:56):
Yeah, that's fair.
>> Reverend Mark (18:57):
Sounds like they must have used a Vienna malt as
their base malt.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, that's what I would guess.
>> Julianna (19:03):
Yeah, sure. Um, how cool is that? And in terms of
Vienna wines, do you see a lot of Vienna wines?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Not outside of Vienna, No.
>> Dave (19:14):
That's true. Now you get into Vienna, uh, they're
like, you can't walk three feet without running.
>> Kendall (19:19):
But I mean, that's the first time I've heard
anybody use that term in a barley wine type of
way.
>> Reverend Mark (19:25):
Okay.
>> Dave (19:25):
Yeah.
>> Julianna (19:25):
Okay.
>> Dave (19:26):
But I think that's, you know, like I've heard
wheat wine, you know, like people that do more of
a wheat based version. I maybe have even seen a
rye wine before. But like, I think generally
speaking, because barley is the most normal.
>> Julianna (19:42):
Yeah.
>> Dave (19:43):
Baseball.
>> Julianna (19:43):
Okay.
>> Kendall (19:44):
You know, it's a really interesting concept.
>> Julianna (19:45):
We'll continue in just a minute. Welcome back,
everyone. Today's episode is an homage to a
previous episode we did in 2013 called the Big
Barley Wine Show. Now, granted, we're not doing as
many beers as that particular day, but we are
talking about some random barley wines that we've
(20:06):
had in our cellar or picked up along the way.
>> Dave (20:08):
And we've done other barley. Barley wine centric
episodes. We had the Bigfoot vertical that Kendall
provided. We did. I think, uh, God, I forget how
many years that vertical was.
>> Kendall (20:21):
That was a really good 10 years.
>> Dave (20:22):
10 years. Then we had an 11 year JW Lee's vertical
that Sparky put on his pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's true.
>> Julianna (20:30):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, uh, don't remember the next three days after
that.
>> Dave (20:34):
I think that episode was the official end to doing
three episodes in a day.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Kendall (20:41):
Wow.
>> Dave (20:41):
Because, uh, stuff happens.
>> Julianna (20:43):
Yeah, stuff does happen. So next we are going to
Weaverville, North Carolina, one of our favorite
breweries in that Asheville ish area. And it's
Zebulon Artisanales. And this is a 2021
traditional English barley wine brewed for Andre
the Giant.
>> Dave (21:02):
Now this is the first one that's got a little bit
of time on it. So this is a 21. So know, four
years.
>> Julianna (21:09):
Yes. So this is 10% ABV traditional English barley
wine. A spotlight for traditional English Maris
Otter. And a long six hour boil. Intense flavors
of caramel and biscuity malt. Where this beer will
shine is with aging and it will be fire Fire in
(21:31):
two to four years and has a possibility for a
decade of celery. Or just drink it now for the
savages of 2021, which we are not that savage. We
have let it stew.
>> Dave (21:42):
We gave it some time.
>> Kendall (21:43):
Yeah. Get some time on it.
>> Julianna (21:45):
What a gorgeous.
>> Dave (21:47):
Well, that's it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah. This is much lighter than the others.
>> Reverend Mark (21:50):
Nice, deep copper.
>> Kendall (21:52):
Yeah. That's what a barley of mine should look
like.
>> Reverend Mark (21:54):
Yeah.
>> Julianna (21:55):
Amazing that it's still bubbly.
>> Reverend Mark (21:58):
Yeah.
>> Julianna (21:58):
You know what I mean?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, no, it's still got.
>> Dave (22:01):
Those guys know how to put a cap on a bottle.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : True, dad.
>> Julianna (22:05):
He is a whiz. I mean, I'm sorry, but that's how
the.
>> Dave (22:09):
This thing still has fizz, too. The whiz.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : The whiz.
Yeah. There's a little whiz in every bottle.
>> Julianna (22:16):
Uh-huh.
>> Kendall (22:16):
Just a great, classic example of an English barley
wine. But this. This one just hits the spot.
>> Dave (22:22):
This is kind of what I was talking about, like,
fancying it up and stuff versus just making one
let it do its thing.
>> Julianna (22:29):
But even simple is complex and beautiful, Right?
>> Dave (22:32):
Yeah. Oh, yeah. No, I'm not saying this is, like,
straightforward, because there's a lot going on
with this beer, but it was just. He. He made it,
bottled, it said.
>> Julianna (22:43):
Yeah. Would you say that this is the tobaccoiest
that we've had so far?
>> Reverend Mark (22:48):
Yeah, a little bit of earthy, um. Yeah. Kind of
tobacco tar.
>> Julianna (22:53):
No, I mean, and there's something to be set. Like,
years ago, if you said to me that a beer would
taste like tobacco, I would say, you are
absolutely out of your mind.
>> Dave (23:00):
She would have slapped you right in the face.
>> Julianna (23:01):
I do not want that. That's gross. What is wrong
with you? But as one understands different beer
styles, you know, not just Yingling, and you grow
immature.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yingling, black and tan.
>> Reverend Mark (23:16):
Yeah.
>> Dave (23:17):
Well, then Yingling, flight and.
>> Julianna (23:20):
Well, okay, fine, but. But understanding a barley
wine now, like, it's almost like you expect to
have tobacco. Right?
>> Reverend Mark (23:26):
Right. Yeah, Right.
>> Dave (23:27):
You know, there's certain, like, certain words
like leather, tobacco, uh, dark fruit.
>> Julianna (23:34):
Sure. It's like you're talking whiskey all of a
sudden.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, no, I. You know, it's interesting because I
smoked a cigar yesterday while I was doing yard
work, and I would have. Yeah, I know.
Of course you did.
>> Dave (23:44):
Smarky's like, raking up dry leaves, smoking the
cigar.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're like, well, if it all burns, it's one less
raking to do. But, uh. Yeah, no, I did think of
that several times when ashing into piles of
leaves. Um, I really enjoyed the taste of that
cigar. And I would have loved to have tried that
with this. I also think, you know what go great
with this? Like a good, hearty beef stew.
(24:08):
Oh, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Like, just.
>> Julianna (24:10):
Or a good Hungarian goulash.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Goulash. Um, no, I think. I think that would be
just delightful to pair with this. Some good
crusty sourdough to go along with it.
>> Reverend Mark (24:21):
Oh.
>> Dave (24:22):
It kind of offsets some of the toffee, you know,
in this beer. Yeah.
>> Julianna (24:27):
Is it safe to say that this is a departure from
the other ones that we've had?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, no question. Yeah. This is much drier. This.
You know, the others are a little bit more syrupy
and sweeter. Um, much darker colors. And, I mean,
again, cool that it's four years old and still had
good head retention.
>> Reverend Mark (24:43):
Yeah. This takes me back in time to where, you
know, I could see myself drinking this when I was
much younger. One of the summer of my misspent
youth.
>> Dave (24:51):
Wait, wait. Which one of those. Which one of
those.
>> Reverend Mark (24:55):
Volume two.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Volume two. Okay.
Because you've had a couple.
>> Dave (24:58):
Was this the gummy bear bomb or illegal fishing?
>> Reverend Mark (25:03):
This was the summer of, uh, being, um, drinking
something like this in a Piccadilly Circus. Um,
you know, my soul being completely
psychedelicized.
>> Dave (25:13):
There you go.
>> Reverend Mark (25:15):
Yeah.
>> Dave (25:15):
Psychedelic.
>> Reverend Mark (25:16):
The color and the ambience from the aroma just
swirls in my cup and says, come get me.
>> Dave (25:23):
Oh, nice.
>> Kendall (25:25):
There he goes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Did you preach a sermon after that?
>> Dave (25:28):
I think he preached a sermon just now.
>> Kendall (25:30):
Yeah. It is cool. It is a special beer. And I
think the big difference of this. This is
traditional versus those barrel aged. And, yeah,
those are amped up. They did some extra things
with them, but. But this is just. This is a
English barley wine. If somebody's asking me what
is a good one that I should try. Yeah, it's like,
go try the Zebulon one.
>> Dave (25:48):
I think we've had good luck with zebulon. Like,
with, like, uh, the. The. The classic historical
IPAs, the stouts and.
>> Reverend Mark (25:57):
Porters that, you know, they saw and they're in
there. They've done so many.
>> Dave (26:01):
This is just a, uh. Really.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, and I mean, I think it gives you an
appreciation for, like, this is a classic base
style and. Yeah, done so well. Like, I think it's
easier in some cases, and I'm not saying this
about the previous two, but age it in barrels,
dump Ajax in it and shake it up and pray for the
best.
I think this is, um, more. This one is more like,
(26:23):
if you were doing the beer styles, like, for home
brewing or whatever, and you wanted to see, like,
what should an English style barley wine taste
like? Mhm. This would be one of the examples that
you could. You could definitely list.
>> Julianna (26:37):
Sure. Okay, well, what shall we rate? This.
>> Dave (26:40):
I know. There.
>> Julianna (26:41):
Yeah, yeah. It's a five for sure.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hey, guys, I just wanted to. We're a little bit
more than halfway through this episode.
>> Reverend Mark (26:53):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And I can still feel my molars. So this is going a
lot better.
>> Kendall (26:57):
Really good than that.
>> Julianna (26:59):
Oh, yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So I feel like I've learned and developed and
grown as a person.
>> Dave (27:05):
I can attest Sparky has zero barley wine on his
pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So far.
>> Julianna (27:12):
So far.
>> Dave (27:12):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I did wear my rubber pants today.
>> Julianna (27:15):
Though, and that was a really good idea.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Thank you.
We're very proud of you. Yes, yes. Okay, so moving
on, we're going to go to a Nashville brewery which
sadly is defunct.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Is it.
It is.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : When did it go under?
Various artists.
>> Dave (27:31):
Clyde's Burgers is there now.
>> Reverend Mark (27:33):
Is that on or Cletus? Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, of course.
>> Dave (27:36):
Yeah, yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We were just talking about that earlier.
>> Julianna (27:39):
So. Okay. So this is from Various artists brewing
and it is called Newfangled Perspective. This was
brewed in 2020 and it is a English barley wine 10
ABV. Using the finest English malts, American
hops, and classic American yellow yeast fermented
at, ah, logger temperatures. Keep this 10% ABV
(28:00):
smooth and delicious. Newfangle.
>> Dave (28:03):
Your perspective looks completely different from
the last one.
>> Reverend Mark (28:08):
Has a pillowy head.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, yeah. Huge pillowy head.
>> Julianna (28:12):
It's interesting.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And a lot of hops on the nose.
>> Dave (28:15):
Yeah. I. I don't know that I would call this
English barley wine.
>> Julianna (28:20):
Would you call this a barley wine at all?
>> Reverend Mark (28:22):
It's not quite as viscous. Is a barley wine for
me.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, I would not call this a barley on.
>> Dave (28:28):
This is a barley wine in the sense that dogfish
head 120 minute IPA is a barley wine.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, this is a barley wine in that it says barley
wine on the label.
Yeah.
>> Kendall (28:39):
It needs a lot more hops. Actually. It. It's
funny, there's hardly any on the flavor, but.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : But it's tons on the nose, but nothing.
But it's. It's kind of thin. It needs way more.
>> Dave (28:47):
There's no more barley.
>> Kendall (28:48):
Terrible beer. It's not a barley wine.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : It's.
>> Dave (28:51):
It's like, uh, you said this is 10%.
>> Julianna (28:54):
Yeah.
>> Dave (28:55):
Triple IPA.
>> Reverend Mark (28:57):
Right.
>> Kendall (28:57):
But it doesn't have a. It doesn't have the
bitterness I want.
>> Julianna (29:00):
No. It doesn't have the bite.
>> Kendall (29:00):
How about calling it an American?
>> Dave (29:03):
Oh, a triple pale ale.
>> Kendall (29:05):
What are some of those British styles that are
big, but they're not barley wines.
>> Dave (29:09):
Uh, strong ale.
>> Kendall (29:10):
Yeah. American strong ale. Let's call it strong.
>> Dave (29:12):
There you go. Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Here's a Sharpie. And I'm going to just let you.
>> Kendall (29:16):
Think of an American strong. Alex.
>> Julianna (29:18):
Okay.
>> Dave (29:19):
It tastes good.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I like the color, though. Like, that threw me when
I, when I poured it. I was like, wait, what Needs
way.
>> Kendall (29:25):
More bitterness, but it's like a little.
>> Dave (29:28):
More caramel malt or something.
>> Julianna (29:30):
Needs a little bit more depth. Right?
>> Dave (29:31):
Get a little more. Yes, my wife would say.
>> Julianna (29:34):
Okay, well, we'll be back with more musings in
just a minute. Welcome back, everyone. We are in
the middle of doing a barley wine episode slash
strong ale. Okay, I'll get to that in a second. So
we are kind of revisiting the older days of our
(29:56):
back catalog, and we did a big barley wine show in
2013 called the Big Barley Wine Show. We're not
doing as many barley wines as we did that day, but
we are revisiting some barley wines that we've had
in the cellar or picked up recently, etc. Etc. So
it takes a while to get the whole thing into your
mouth sometimes. Yes, I'll leave it at that.
>> Dave (30:19):
Okay, so save that talk for later.
>> Julianna (30:23):
Well, I mean, the more viscous and thick it is, it
does take a while to get to the.
>> Dave (30:27):
Oh, beer. Yeah, yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Hello, Facts.
>> Julianna (30:31):
Um, but this one that we were talking about right
before the break wasn't as viscous as the rest of
them and us collectively. Instead of it being
called a barley wine, we're thinking that it might
be an American strong. Alex. What we were talking
about is the various artists newfangled
perspective. This is a 10 ABV American barley wine
slash strong ale. What would you pair food wise
(30:55):
with this? Said beer. Burgers.
>> Kendall (30:57):
Yeah, something, something on the grill or
something, something smoked, something, you know,
some kind of fatty meat.
>> Dave (31:04):
I think this is the kind of beer like you would
open it up and drink it while you're, like,
cooking something on the ground grill.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, but you know what? Your, your accuracy is
going to go down probably fast on that one.
Is this well done or. Oh, God, it's on fire. Yeah.
>> Reverend Mark (31:18):
Uh, yeah, I think something smoky. Smoky and fat.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You know, it's, it just doesn't, it just doesn't
have a body, I think is just what I keep coming
back to.
Yeah, no, it doesn't.
>> Dave (31:29):
There's a couple things missing on this.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I, I, maybe we could go back to them and tell
them.
>> Kendall (31:33):
Oh, no.
>> Julianna (31:35):
Oh, well, no. Okay. What shall we rate this beer?
Yeah. Two. Okay. It's. It's a two for, uh, a
barley wine as it's supposed to be labeled, but I
think that if we were. If it was rated as or
placed as something else, we might.
>> Kendall (31:54):
Might go a little higher.
>> Dave (31:55):
A general beer. Let's just. If it was just a beer
that we didn't know what type of beer it was, and
you were just like, is this beer okay?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, yeah, yeah.
>> Reverend Mark (32:05):
It's just not exactly true to the stated style.
>> Dave (32:08):
Right.
>> Julianna (32:08):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We'll call it mislabeled.
Okay, sure, sure. Now we have time for one more
barley.
>> Reverend Mark (32:18):
Oh, please.
>> Julianna (32:18):
Yes. Okay. Now this barley wine is something
special. This is a J.W. lee's. And we know how
much good old boy Dave loves his JW leaves. This
is a 2001 Harvest Ale.
>> Dave (32:36):
Now, when we did our barley wine on my pants
episode Vertical Sparky, by court order, uh, this
was the highest rated one. And that was in 2015,
so it would have been about 14, 15 years old then.
>> Julianna (32:56):
Now here we are looking at a 24, almost 25 year
old beer.
>> Reverend Mark (33:03):
Oh, my gosh.
>> Julianna (33:04):
So wrap that around your head and then smell.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, I know what I want to pair this with. Oh, my
God. The nose. I just want to smell it. God bless.
>> Dave (33:21):
Wow.
>> Reverend Mark (33:22):
This. This is like a port to me too.
>> Kendall (33:26):
Yeah.
>> Julianna (33:26):
Wow.
>> Kendall (33:27):
Stops resembling beer at this age.
>> Julianna (33:29):
The, uh, viscosity on this.
>> Reverend Mark (33:31):
Yeah, yeah.
>> Dave (33:32):
I mean, zero carbonation.
>> Julianna (33:35):
No, but does it need any carbonation? No. Okay.
>> Reverend Mark (33:40):
You know what I could see doing with this?
Marinating some plums or something. Just a dark
fruit and just let them kind of marinate. I don't
know that just.
>> Kendall (33:51):
Oh, wow.
>> Dave (33:51):
Or some dates.
>> Reverend Mark (33:52):
Yeah, some dates. Yeah, just some m. Oh, my God.
Luscious dark fruit.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So much coffee.
>> Julianna (33:58):
For those of you that have never heard of J.W.
lee's, you need to find some J.W. lee's. Like, I
honestly don't think we've ever had a version of
theirs. That was really bad.
>> Dave (34:10):
Yeah.
>> Julianna (34:10):
You know what I mean? And when did you start
collecting this?
>> Dave (34:14):
Like, 2012.
>> Julianna (34:15):
Okay, 2012.
>> Reverend Mark (34:17):
And where are they out of?
>> Dave (34:18):
Middle Shire? Middle. Middle Earth?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I don't know.
>> Kendall (34:22):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This is brewed by hobbits.
>> Dave (34:23):
Yes, there were, uh, the.
>> Julianna (34:25):
The Middleton, Manchester, England.
>> Dave (34:28):
Yeah. The people with the little furry feet. Oh,
yeah.
>> Reverend Mark (34:31):
Wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : So I got you. Here's my dream.
>> Kendall (34:34):
Wow.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Um, JW Le's.
>> Dave (34:36):
All right. Do it.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : We're going to do a fresh one. Okay.
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And with that we're going to have beef Wellington
and I'm not talking like, Americanized beef
Wellington. There will be liver in. And, um, did
the du Cell. That goes around it underneath the
pastry.
>> Julianna (34:53):
Okay.
>> Dave (34:53):
Okay.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This sucker we're going to have for dessert with
some sticky toffee pudding.
Oh, yeah.
>> Julianna (35:00):
Yeah.
>> Kendall (35:00):
Ah, yeah.
>> Dave (35:02):
Very nice.
>> Julianna (35:03):
And our chairs will turn into recliners.
>> Dave (35:06):
That's true.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You're not going anywhere. But no, that's. That's
how we're doing this.
>> Julianna (35:13):
Going to sleep with a smile on.
>> Reverend Mark (35:14):
Your face, Nappy time, listening to have you
become comfortably numb?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : And the answer is yes.
>> Julianna (35:25):
I mean, there is just something so decadent and so
beautiful, you know?
>> Reverend Mark (35:32):
Yeah.
>> Dave (35:32):
I mean, this.
>> Julianna (35:33):
When it's done, right, it is.
>> Dave (35:36):
And this is one of the ones that's the, uh. It's
pretty much the straight version. It's not like a
Calvados. Right, right.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : None of their treatments.
>> Kendall (35:44):
Yeah.
>> Julianna (35:45):
Yeah. So I do remember their, like, Isla whiskey
versions are just yummy.
>> Dave (35:49):
Yeah, those are good, too.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
Ah.
>> Julianna (35:51):
Oh. With that iodine and the seaweed and that band
aid.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : You are a weirdo.
>> Dave (35:56):
Uh, she is a freak, but, you know, hard to pass.
>> Julianna (36:00):
Love me some Isla whiskey.
>> Dave (36:04):
I m. Know, but this one's like, this is like going
off of the. The one from Zebulon, you know, like,
this is like an English barley one. What it's
supposed to be. It's like, there's the coffee,
there's the dark fruits, the leather. There's all
those things.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I wonder, like, what it. Like, where does, like,
(36:24):
the oldest J.W. lee. Like, I wonder, like, where
does it just kind of stop? Like, I wonder, does it
stop? Yeah.
Does it, like, like, when does it die?
>> Kendall (36:32):
I don't know. I mean, I've had him over. Uh, you
know, this might be one of the older ones I've
had, pushing 24, 25 years old, but, wow. They will
keep going.
>> Julianna (36:42):
Like, do you know what I mean?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Can we just sit for a second with. How is 200124
years ago?
>> Kendall (36:50):
Right, Right.
>> Julianna (36:51):
Could you imagine?
>> Dave (36:52):
This is older than Sparky's kids.
>> Julianna (36:55):
That's.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Oh, God.
>> Announcer (36:56):
Uh.
>> Julianna (36:57):
Oh, wait. Is this older than your marriage?
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah, by two years.
Wow.
>> Dave (37:02):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : That's dang.
>> Julianna (37:03):
Yeah.
>> Dave (37:04):
Sparky was a single guy ready to mingle. Probably
run around East Tennessee drinking barley wine
and.
>> Julianna (37:11):
Yeah.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Uh, ramming at a telephone pole, loving many
ladies.
>> Dave (37:16):
Yeah.
>> Julianna (37:16):
Okay. What shall we rate this wonder? Is there
anything but. Yeah, okay. 10.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : This brewery's still open. I'm just throwing that
out there.
>> Dave (37:26):
That's right.
>> Reverend Mark (37:30):
Put me on a trolley.
>> Julianna (37:32):
I just, like, if this is what our forefathers
drank. My God.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I only have one father, but, I.
>> Dave (37:38):
Mean, my m. One father never drank.
>> Julianna (37:40):
This, like, way forefather.
>> Dave (37:41):
I wish he had.
>> Julianna (37:42):
Yeah, but really, like founding fathers, you know,
kind of thing. This is really. Yeah, this is
really, really good.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I want to drink one of these and harvest.
>> Dave (37:53):
Yes.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : Yeah.
>> Reverend Mark (37:54):
Or blend it in with some figgy pudding.
>> Julianna (37:57):
Mm, yes. Or. Or anything figgy. Datie something.
Yes. Yes.
>> Dave (38:04):
Good stuff.
>> Julianna (38:05):
Okay. Well, quite the episode.
>> Dave (38:06):
Well, thank you for coming into town, Reverend
Mark.
>> Reverend Mark (38:08):
Hey, I'm here when you least expect it.
>> Julianna (38:14):
Well, that's gonna do it. Good old boy Kendall,
thank you so much for being here.
>> Kendall (38:17):
It was a pleasure. What a beautiful set of beers.
>> Julianna (38:19):
Yeah, right. Reverend Mark, thank you so much for
being here.
>> Reverend Mark (38:23):
Thank you. Wouldn't be the holidays without you
guys around the table.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No.
>> Julianna (38:27):
Good old boy Sparky.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : I feel like I'm in a holidays.
Yes, you are. But thank you for wearing the rubber
pants.
>> IdentificationAnnouncer: On the next episode of Sips, suds and : No, I did. It's much easier cleanup.
Good old boy Dave.
>> Dave (38:37):
Hey. The only thing better than the barley wine is
sharing it with good friends.
>> Julianna (38:41):
No, so true, so true.
>> Dave (38:43):
We didn't have any, so we got these guys.
>> Julianna (38:48):
This is good old gal Juliana. Thank you so much
for joining us. Keep on chuggling. Happy holidays
and catch you next time. Bye.
>> Announcer (38:54):
M. 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.
>> Dave (39:05):
Give it a little tappy.
>> Julianna (39:06):
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@sipsudsandsmokes.com our tasting
notes flow out on Twitter and Instagram with our
handle ipsudsandsmokes. And our Facebook page is
(39:31):
always buzzing with lots of news. You'll also be
able to interact with the thousands, millions and
millions of other fans on those social media
platforms. Do us a favor, take the time to rate
this episode. If you're listening to us online,
that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:52):
episode, and keep on sipping.
This has been a 110 hand production of SIP Soul,
Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life.
(40:14):
From the dude in the basement Studios, your host,
the good old boys. We'll see you all next time.
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