August 15, 2025 • 40 mins
That Time I Fell Out Of A Pine Treedle
@theseedbeer #CraftBeer #BeerTasting #beer #atlanticcity #radio #radioprogram #podcast Co hosts : Good ol Boy Dave, Good ol Boy Tim, Good ol Gal Melissa, and Good ol Gal Julieanna SUDS - Join us for a flavorful journey as we dive into a flight of craft beers from The Seed, a Living Beer Project based in Atlantic City, New Jersey! In this episode of Sips, Suds, & Smokes, our hosts will explore a variety of unique brews, including the Seeds of the Ocean pale lager, Within These Walls English stout, and the West Coast-inspired I Remember double IPA. Plus, we’ll discuss a special collaboration with Nashville's own Barique Brewing – the Equal Parts heirloom corn lager.
With lively discussions, tasting notes, and plenty of laughs, we’ll rate each beer on our signature scale from 1 to 5, sharing our impressions and pairing suggestions along the way. Whether you’re a craft beer enthusiast or just looking to expand your palate, this episode is packed with insights and enjoyment! All beer in this episode is from The Seed: A Living Beer Project Atlantic City, NJ
8:20 Seeds of the Ocean – Kellerbier with Marigolds and aged hops. 5% ABV Brewed for the 5th anniversary of the Ocean Casino in Atlantic City. SUDS-4
12:37 And Again? Always- English Pale Ale 6% ABV. Brewed in collaboration with Bonn Place Brewery Bethlehem, PA. SUDS-5
20:52 I Remember- west coast-style DIPA brewed with Mosaic, Chinook, and Estate Comet hops. 8% ABV SUDS-3
28:43 Within These Walls- English Inspired Stout – 7.6% ABV SUDS-5
35:21 Equal Parts – Pre-Prohibition corn lager using Bloody Butcher corn from Tennessee and hopped with Hallertau Mittelfrüh and Cascade hops. Brewed in collaboration with Barrique Brewing and Blending Nashville TN. SUDS-4
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Craft Beer, The Seed, Atlantic City, Beer Tasting, English Stout, Pale Lager, Double IPA, Heirloom Corn Lager, Beer Ratings, Craft Brewing, Brewery Collaboration, Sips Suds And Smokes, Beer Culture, Tasting Notes, Beer Pairing
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds and
Smokes.
>> Julianna (00:03):
We're going to try a flight of craft beer from
the seed, a living beer project
from Atlantic City, New Jersey.
>> Tim (00:12):
The beers that we'll be drinking and chuggling
today are the seeds of the ocean,
which is a pale lager with aged hops
and marigold. Sounds pretty cool.
Uh, within these walls is an English style
stout. And in the same vein or
similar vein and always
(00:33):
is an English pail. We have
I Remember, which is a west coast
inspired double ipa.
And we have a collaboration they did
with a local Nashville brewery, Barique, which is
called Equal Parts, which is an heirloom corn
lager.
>> Julianna (00:52):
Woohoo.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>> Dave (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.
>> Tim (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, everyone. Here we are for
yet another suds segment
where we know that you can't always get what you
want, but if you
try sometime, you might just find,
well, you just can still have
beer.
>> Tim (02:18):
Get what you need.
>> Dave (02:19):
See, Tim, um, get. Tim gets it.
>> Julianna (02:22):
Yes, he does.
>> Tim (02:23):
What you need is.
>> Dave (02:24):
I mean, it only took five years, but he finally gets it.
>> Julianna (02:26):
Well, I mean, we gotta ease him into this stuff.
>> Dave (02:29):
That's right.
>> Julianna (02:30):
So I'm one of your hosts, good old gal Juliana. And
joining me at the table today for a
special episode is
good old gal Mel. Welcome to the
table.
Hello, sippers, sudsers and smokers.
Pleasure to be here.
And the crowd goes wild. Um.
>> Dave (02:53):
Very enthusiastic.
>> Julianna (02:55):
And then, well, there's
good old boy Tim.
>> Tim (03:01):
I. I only came because I was told Dave wasn't gonna be
here. And I was bamboozled once
again.
>> Julianna (03:08):
Wow.
>> Dave (03:08):
Well, uh, you're not that hard to fool.
Wow, little Timmy. And welcome
back, baby.
>> Julianna (03:16):
Good old boy Dave.
>> Dave (03:17):
Hey, how's it going? All right.
Yeah, yeah. Stuff is gonna happen.
It is all kinds of bad things.
>> Tim (03:27):
Beer's gonna be drank.
>> Dave (03:28):
Yeah. And Mel's
gonna tell some Tim M. Stories and.
>> Julianna (03:33):
Oh, I got a lot of those.
>> Dave (03:35):
Yeah.
>> Tim (03:35):
This is on radio, though. Yeah, she just doesn't have many that can go
on radio.
>> Dave (03:40):
Keep it clean.
>> Julianna (03:41):
Okay, fine. Well, on today's
episode, we're gonna try a flight of craft beer
from the seed, a living beer
project from Atlantic City, New Jersey.
Good old boy Dave. Why don't you tell us something about them?
>> Dave (03:55):
Well, a few days ago, when I checked their website. One of their
links was broken, so I didn't think they
told would tell me anything about them. But apparently they've
repaired it since then, so I'll give them the benefit of
the doubt, so. God, I
cannot see. Okay, so this,
uh, this brewery is in Atlantic City.
(04:15):
It was created by a couple
named Tim, help me out here. What's their
names? Or male
somebody?
>> Julianna (04:24):
Sean Towers and Amanda Cardinal.
>> Dave (04:27):
Yes. Cardinelli.
>> Tim (04:28):
Sean and Amanda.
>> Dave (04:29):
Sean and Amanda were home brewers, and
Amanda has apparently worked at a few breweries. I'm not sure
Sean does much. I can't tell from what
I read, but basically she, uh, makes a lot
of great beer. He probably helps her drink it.
And, um, they like Saisons and Lord
of the Rings, so
(04:50):
cheers to them.
>> Tim (04:50):
Yeah, I think those pair well together.
>> Julianna (04:53):
Yeah.
>> Tim (04:54):
Kind of funky little Middle Earthy.
>> Dave (04:57):
Ah. Uh, Middle Earth. Look. Look at this guy.
See? See what happened there?
>> Julianna (05:02):
He's not just another pretty face
or.
>> Dave (05:05):
A, uh, pretty face. No,
no. But, uh, I, uh, the seed, uh,
a living beer project. They have a lot
of hype around them there. They've been around
since about, uh, 2020. So they
were conceptualizing their brewery and
everything right when the pandemic hit. And so a
(05:26):
lot of brewery, just like a lot of breweries and small
businesses that were trying to get started, then they had
a lot of construction delays, a lot of different things were
happening to kind of postpone what they were doing.
But they kind of persevered. Around
October, um, November of 2020, they finally opened
up. They had like three or four core beers.
(05:47):
And, um, they've really sort of taken
off and become pretty significant part of the
New Jersey brewing scene.
Yeah, there. I did a serious thing.
>> Julianna (05:59):
You did. That's very good. We're all so prepped
now.
>> Dave (06:02):
I'm going to have my sandwich.
>> Julianna (06:03):
Okay, Good for you. That just was so
informative. Like, I'm. I'm blown away. Good old
boy. Tim, why don't you give us today's lineup?
>> Tim (06:11):
Sure. I don't know of the level of research
and, um, intimacy that Dave
had about this, but the beers
that we'll be drinking and chuggling today
are the Seeds of the Ocean, which is a
pale lager with aged hops and
marigold. Sounds pretty cool. Uh,
(06:31):
within these Walls is an English style
stout. And in the same vein or
similar vein, and again, always
is an English pail.
Um, we have. I remember, which
is a West coast inspired double
ipa. And
we have a collaboration they did with a local
(06:54):
Nashville brewery, Barique which is called
Equal Parts, which is an heirloom corn
lager.
>> Julianna (07:00):
Woohoo.
>> Tim (07:01):
And if there's time, uh, we'll. We'll get into their
Keller inspired beer. As simple as community.
But I don't know if there's enough time. I don't
know.
>> Dave (07:10):
I don't know. Now that we've
done all this talking.
>> Julianna (07:14):
Okay, there's that.
Um, go to M. Boy. Dave, why don't you.
>> Dave (07:19):
No, we're gonna.
>> Julianna (07:20):
Oh, we're gonna go. Is.
>> Dave (07:22):
It's in. Okay. Wow. You know, if people would read the
script, it would probably help us go through the script
a little bit.
>> Tim (07:29):
You know, it's typed out in Wing Dings, so.
>> Julianna (07:32):
Well, like we normally do, we're going to
be tasting these beers on the fly, um, and giving
our first impressions and tasting notes as we
go. We will also rate each beer from one
to five. All right. Five being
amazing.
>> Dave (07:47):
M1 being Tim.
>> Julianna (07:50):
Okay, so. Well, let's get to
this first beer.
>> Dave (07:54):
And Tim, we're gonna find out.
>> Tim (07:57):
One sip's all you need.
>> Julianna (07:59):
Wow. All right, let's get to this first
beer.
>> Tim (08:02):
So why do I come back?
>> Julianna (08:05):
The beer's free, and you got free
dinner.
>> Tim (08:08):
I did get dinner too. So there's a friendship,
I guess, with Juliana.
>> Dave (08:13):
That's right.
>> Julianna (08:13):
Yes. Okay. Um, this is the
Seeds of the Ocean. Ocean is in the
Ocean Casino Resort. And
this is a pale lager with aged
hops and marigold, 5.1%
ABV.
>> Dave (08:28):
Oh, like Ocean's Eleven.
>> Julianna (08:30):
Uh, yeah. Okay.
>> Dave (08:33):
Does it taste like George Clooney?
>> Julianna (08:35):
Look at how clear she is. A, uh,
beaut in the clearness.
And what do you mean, marigold? Like the flour
dropped that into the.
>> Tim (08:48):
Boil or the good
question, probably, uh, a little dry
marigold or. I don't. I don't know.
That you would have put. You'd put it in the boil, but
could whirlpool it, maybe.
>> Dave (09:02):
Unless you used it like. Like you were making
a gruet or something.
>> Tim (09:07):
Yeah.
>> Dave (09:07):
And used it for the bitterness instead of
hops. But, uh, that doesn't seem like.
I don't know what the point would be.
>> Tim (09:15):
Yeah, I don't know. That'd be interesting. I mean, they. It says aged
hop, so, um, those traditionally are
devoid of a lot of bitterness that they used to have. So
you would almost.
>> Dave (09:24):
Because they usually use aged hops and, like, lambics and
stuff. Right. So.
>> Tim (09:29):
Yeah, for sure.
>> Dave (09:30):
You get that cheesy flavor.
>> Tim (09:32):
Yeah. I don't get any cheese on this. Yeah, I don't think you'd want
in.
>> Dave (09:35):
A Lager, a cheese lager.
>> Tim (09:37):
But it does. It has little subtle bitterness,
for sure. Uh, I think. I mean, pale
lager describes it. Well,
I don't know. I don't. Trying to find the Marigold.
>> Julianna (09:49):
Well, I wonder, did they use the Marigold as,
like, as the true bittering agent then? You know what I mean?
>> Dave (09:55):
I mean, that's maybe, but I think that's
possible. That's Amanda's secret. We will have to find
out from her.
>> Julianna (10:02):
Yeah.
>> Tim (10:03):
The only other Marigold beer I can think of is, like, a
scratch.
>> Dave (10:06):
Scratch. Yeah.
>> Tim (10:07):
But that. That was not, like, bitterness.
>> Dave (10:09):
Different flavor.
>> Tim (10:11):
The other end of the spectrum of the Marigold beer.
>> Julianna (10:13):
Oh, yeah, yeah. That was totally different. Totally
different.
>> Dave (10:17):
I like this, though. It's. It's just a clean.
Like, if you didn't say Marigold, it would
just be a pretty clean,
light lager with a little bit of bitterness on the
back end, you know?
>> Julianna (10:30):
Yeah, I agree with that.
>> Tim (10:33):
Yeah, there's m. There's. I feel like there's something on the finish that
you get that lager finish, but maybe also,
like, a little floral something.
Um, I think this beer is excellent.
>> Julianna (10:46):
Very easy. What would you pair with this?
>> Tim (10:49):
More marigolds? I think maybe a marigold
tea.
>> Julianna (10:53):
Nice. We'll be back in just a minute with
more
M.
Welcome back, everyone. So today's episode,
we took a drive to New Jersey and
went to the Seed A Living Beer project
and got some beer from them
(11:15):
to bring down here for us to try.
And very ironically, as we, um,
after we brought this beer back,
Barique ended up doing a collab with them.
Like, how rad is that? Right?
>> Dave (11:29):
So rad.
>> Julianna (11:30):
Okay, so right before the break, we were
talking about Seeds of the Ocean, um, the
lager with marigolds, and, um.
Mel, quick tasting thoughts.
The can itself has a sunset in the background,
and I would definitely see myself drinking this beer
on a sunset, um, looking out
(11:51):
into the. Into the city.
This, um, beer is a nice, lovely. Has a nice, lovely
finish. It's not definitely light like a lager,
but it does have a little bit of bitter at the end.
Um, I like it.
Yes. There you have it. Stamp of approval.
Yes. Yes. All right, well, we are going
to rate this beer a
(12:13):
four.
>> Dave (12:18):
Nice job, Tim.
>> Tim (12:19):
Thank you.
>> Julianna (12:20):
Yeah, yeah, yeah. Okay, moving on
then. Let's get to something a little different.
The English Pale Ale.
>> Dave (12:28):
And now for something completely different.
>> Julianna (12:30):
Yes. For something completely different, this one is called.
And again, always
six. Uh, point zero abv.
Okay, so what makes an English Pale Ale
an English Pale, Alex?
>> Dave (12:44):
Well, most English people are pretty pale
if you think about it. It's. I think it's the clouds,
you know, there's a lot of rain.
>> Julianna (12:52):
Okay.
>> Tim (12:52):
Yeah.
>> Julianna (12:53):
Um, that would, that would do it generally.
>> Dave (12:56):
Very fish belly. White
as a people.
>> Julianna (13:00):
Wow.
>> Tim (13:00):
Yeah. The whole island.
>> Dave (13:02):
Yeah. Yeah.
>> Tim (13:03):
And then the one next to it as well.
>> Dave (13:04):
It could be the inbreeding, but I, I don't know. I don't want to
speculate. I don't want to insult anybody, you
know, but I think an English Pale ale,
typically there's going to be more malt forward than an
American Pale ale. A little more balanced between the
malt and the hops and uh,
usually probably a little lower abv, I would
think too. America's got to just be
(13:27):
so extra with everything we do.
>> Tim (13:29):
But yeah, she said it was 6%.
>> Dave (13:30):
Which that's, that's actually.
>> Tim (13:33):
Well, hi. For.
>> Dave (13:34):
Well, this is an American brewery brewing.
Don't tell us what to do. That's right.
>> Tim (13:39):
It was, it was English inspired.
>> Dave (13:41):
This is one of the beers I think we had on
Cask when we were at the cricket
club in ah, uh, Cape May, New Jersey.
>> Julianna (13:50):
Yeah. Um, and this is also brooding collab with
Bond Place Brewing from Bethlehem,
Pennsylvania.
>> Dave (13:56):
Oh, well, so you start bringing Pennsylvania people into
it, it's just. God dang it, man.
>> Julianna (14:02):
Really? Yeah.
>> Tim (14:03):
They find their way into, uh, all of it.
>> Dave (14:05):
Yeah. Everything else starts
smashing stuff.
>> Julianna (14:09):
Yep.
>> Dave (14:09):
Everything's around on the table.
>> Tim (14:11):
Yeah. I mean this, this is definitely malt
forward. It's got some.
It doesn't have a lot of color, not in a bad way.
But it's definitely got some character malts and
very kind of bready, I think.
Um, you know, like Dave was saying.
>> Julianna (14:28):
About the hops, the liquidy part. Can you drink the liquidy part?
>> Tim (14:30):
Oh, yeah. You, uh, you know,
American hops are kind of so much more expressive
than English hops. So even if you
use a lot of, you know, they're. They tend to be a little more earthy
and, and that sort of thing versus our, like citrus
or, you know, punchier resin.
Yeah.
>> Julianna (14:51):
Yeah.
>> Dave (14:51):
You know, yeah.
>> Tim (14:52):
Pine.
>> Dave (14:53):
Pine tree. Yeah, pine trees.
All those pine trees.
>> Julianna (14:57):
Yeah. Special pine treetles.
>> Dave (14:59):
Yeah. I fell out of a pine tree to once.
>> Julianna (15:01):
Did you?
>> Dave (15:01):
Yeah. Broke my cat pee. But anyways,
that's why I'm so English.
>> Julianna (15:08):
This is lovely.
>> Tim (15:09):
Yeah.
>> Julianna (15:09):
I mean, again, this is another easy going,
like flavorful enough but
not knocking.
>> Dave (15:17):
You around, you know. What do you think, Mel?
>> Julianna (15:20):
Well, I've decided that I'm the art
interpreter.
>> Dave (15:23):
Yeah.
>> Julianna (15:24):
Of this show. We needed one More looking at this camera.
>> Dave (15:26):
That's why we brought you. Yeah.
>> Julianna (15:28):
It's called. And again and again, always.
And it's got this, uh, I'm looking at
three, maybe kids and a.
What's this thing called where you tip it over? What's that
called?
>> Dave (15:41):
Tip.
>> Tim (15:42):
Hourglass.
>> Julianna (15:42):
It's got an hourglass. I'm trying to figure out metaphorically what
that might mean, but the beer itself.
>> Tim (15:47):
Kids are about to drown in the sand that's coming down. So it's a little
worrisome.
>> Julianna (15:51):
Yeah, yeah, yeah.
I gotta, I gotta mull on that a bit. The beer itself
is, it's delightful. It's,
um, it's. I taste
bitter, but not like, not like,
um, not sharp. Bitterness.
Um, and
(16:11):
I'm enjoying this at the moment.
Yeah, it's very easy to enjoy.
>> Tim (16:16):
Yeah. I think another thing to remember,
even though Dave was making a joke,
uh, it is true about
the weather and you know, we're
about in the summer here in the south and
you know, when it's more overcast and rainy and whatever,
whatever. Like you want this malty
(16:37):
beer, you want to, you know, go to the local, go to your pub and
have that versus here. Like, you know,
you want less character malt, you want brighter, you want
citrus, you want those sorts of things.
It kind of is part of the reason
that the two styles kind of divert the way they do.
>> Dave (16:53):
What kind of food you gonna have with this?
>> Tim (16:56):
Maybe like some Peruvian tacos.
>> Dave (16:59):
Nice.
>> Julianna (16:59):
Yeah.
>> Dave (17:00):
That seems the only
detractor I would have for this beer,
looking at it as an English pale is the,
um, the 6%,
which is not bad, but like, usually
if you want something really sessionable, it's gonna
be 5% or less.
>> Tim (17:18):
Yeah.
>> Dave (17:19):
I think I could drink quite a few of these,
but, you know, that's me.
>> Tim (17:23):
Um, I think you, you're right. You'd get in trouble with
these in like a 20 ounce imperial pie.
>> Dave (17:28):
Yeah. You know, so I think back off
the ABV just a little bit.
I think you're still gonna have a lot of flavor. I think you
still get everything you want. And I think you could have more.
>> Tim (17:40):
Yeah, yeah, I think, Yeah, I think, uh, like five,
five and a half percent or something. This would be awesome.
Um, but it's super good. It is. It
is really tasty beer. Yeah. And I, I do wish
it kind of got more English style pails
here. Um, that were done like this.
>> Dave (17:57):
Yeah. I mean, like, so when you think about American
pails, you think about Sierra Nevada, right? Like
that instantly comes to your mind and it's an
amazing beer. Very different
from this. A lot more citrus,
uh, pine, and a lot more hop
forward beer. But I think
this gives you
(18:19):
a great drinking experience with.
Without having as much of that.
>> Tim (18:26):
Yeah. I mean, you don't see a lot of American
pails anymore either.
>> Dave (18:30):
Everybody wants A Triple
Imperial IPA.
>> Tim (18:34):
Um, Dale's Pale Ale is like 7% or something.
>> Dave (18:39):
Dude.
>> Julianna (18:39):
Well, but that's Dale's. You know what I mean? And, like. Yeah,
that's a whole different mindset of what
a pale ale.
>> Dave (18:46):
Well, and like, you get into the Imperial Pale Ales,
like, what does that even mean?
>> Julianna (18:50):
Yeah. And why?
>> Dave (18:52):
It's garbage.
>> Julianna (18:52):
Yeah. And why. Um,
I'm. What I also like about this is
that it's not. It's not
citrusy. It's not.
You know what I mean? Like, I just feel like the
citrus is over and it's like, time for a break
in the palette. And this is nice.
>> Tim (19:13):
Variability is nice.
>> Julianna (19:14):
Yeah. Yeah.
>> Dave (19:15):
And I can tell you for a fact, it's great on cask,
so.
>> Julianna (19:18):
Yes.
>> Tim (19:19):
Yeah. Uh, I kind of wish. Yeah. Had it on cask. That sounds
excellent.
>> Julianna (19:23):
Well, and the fact that they're making, you know, beer and putting
it on an engine is like. Yes.
>> Tim (19:28):
Yeah. Someone's using a beer engine, putting beer
on cask. Go. Go support that place.
>> Dave (19:33):
Yeah. Okay.
>> Julianna (19:34):
Yeah. Okay, well, this one,
I think that we should rate this
again and again. Again. Again.
A five.
>> Dave (19:51):
Yum.
>> Julianna (19:52):
Um, okay, well, we'll be back with more
in just a.
Welcome back, everyone. So on today's
episode, we have taken a trip to New Jersey, and we're
doing a brewery takeover of the seed,
a living beer project from Atlantic City,
(20:13):
New Jersey. And there can be only one.
What was that? There can be
only one.
>> Tim (20:22):
One seed.
>> Dave (20:23):
Yeah.
>> Julianna (20:24):
Yes. There can be only one seed. Wow.
Highlander and beer. Who would have thought. I
would have thought it would have.
>> Dave (20:30):
Been like, reboots coming.
>> Julianna (20:32):
Some Isla whiskey.
>> Dave (20:33):
No. All right, Just keep moving.
>> Julianna (20:36):
Okay. Okay, so the next beer that we are going
to talk about is a
West Coast
Dipper.
>> Tim (20:46):
Big dip.
>> Julianna (20:47):
Yeah.
>> Tim (20:48):
Um,
Tastes good.
>> Julianna (20:59):
Okay, so now for something completely different.
What do we think of this? And, you know, the color to me
is very. Is like, reminiscent of
those, um, West
Coasties, you know what I mean? From days of old.
>> Tim (21:15):
Oh, yeah.
>> Julianna (21:16):
All right, do you want to hear the good or the bad first?
>> Dave (21:18):
We want to hear all of it.
>> Tim (21:19):
Hot take coming in.
>> Julianna (21:22):
Which one?
>> Dave (21:23):
Ease in with the good and then hit us with the bad.
>> Julianna (21:25):
All right, good. Is that. I love this can.
Um, I'm. I'M getting vibes of stranger things and
Lord Huron. We've got the moon
with green and some forestry.
Love a good, um, can artwork. The bad
news is my first taste on this. I get
nail, um, polish remover. Oh, and it's
(21:46):
Julie.
>> Dave (21:46):
I told you not to put nail polish remover in her class.
>> Julianna (21:50):
I thought you said to put a little.
>> Dave (21:51):
Oh, sorry, that was.
>> Julianna (21:56):
That's my thoughts.
>> Dave (21:57):
Okay.
>> Julianna (21:58):
Okay.
>> Dave (21:59):
So what food would you pair with nail
polish?
>> Julianna (22:05):
A fresh Manny and Petty.
>> Dave (22:07):
Okay. Nice, nice. Fair
Timmy.
>> Tim (22:12):
I, um. I, um, don't know that I get the
nail polish remover, but.
>> Julianna (22:18):
Well, let me be clear. I'm. I'm not qualified.
Let's just.
>> Tim (22:21):
You're very qualified.
I. I'll say off the bat
that as I get old
and approach 40.
>> Dave (22:33):
Oh, my God.
>> Julianna (22:34):
Coming real soon.
>> Dave (22:35):
Friggin hate. I hate him so much right now.
I hate you so much.
>> Tim (22:40):
I mean, just put me in the ground, right?
Wow.
>> Dave (22:45):
Oh, my bones are starting to creak a little bit.
>> Julianna (22:48):
He literally says that every morning.
>> Tim (22:50):
Yeah, because they do. Um,
you know, I don't know. I've been going away from
dippos for a while. Um,
the. And I think I can kind of see maybe what
Mel is saying in like, the. The
booziness. I just don't like that
alcohol note being so forward. You know, the
(23:11):
spear is 8%. It's nothing crazy, but
I don't know, I think like,
with the. There's malt,
but like Julie said, with the color, there's nothing.
There's not huge character malts, which is great. Thank
God. Don't do that. But like, there's hops
and just. I don't know, the booze is a little too
(23:34):
prominent, um, for me.
But I'd also say it's probably not too far
off a dipa.
>> Julianna (23:41):
Ah.
>> Tim (23:41):
In general, I think it.
>> Dave (23:43):
I think it comes across as a dipa. Uh, I think
where I'm struggling as a truly
old man, um, is
listening to Tim ramble on about being old.
No, but, um, there. There is the
alcohol. A little bit of alcohol burn here.
You know, we open this beer or, you know, we
(24:03):
kind of set it out. We set all the beers
out, you know, uh, a little while ago to kind of let
them come up from refrigerator temp. Because
that's when you really start tasting the character of a
beer. And so this one has had some time to kind
of open up and kind of warm up a little bit.
And that's not always kind to beers,
you know, especially really big hoppy beers
(24:27):
because you get more of that res. So there's a lot of
that resiny aftertaste,
um, which is not necessarily a bad thing. It's a
hallmark of a West coast old school, right? Yeah,
absolutely. So it. This beer, to me,
tastes like probably what it.
What they intended it to. Um,
(24:47):
but again, like, you know, Mel's impression is
just as honest and true as Tim's and
mine and Julie's. It's like, there. I think we
can all find things that we probably like and maybe don't like
about it. But, like, for me,
it is. It is hitting a little bit hard on the booze. And
that resin at the end is, like.
(25:08):
It's just. It's kind of lingering on me, you know? It's.
It's like, you know, when you used to, you know, eat the.
Eat the end of the joint, you know, with all the resin in it.
>> Julianna (25:17):
But m. Nothing about
that, you know?
>> Dave (25:20):
But what I'm saying is.
>> Julianna (25:21):
Yeah, okay.
>> Tim (25:22):
Eat it.
>> Dave (25:23):
Eat the roach. You never eat the roach.
>> Julianna (25:24):
Oh, no.
>> Dave (25:25):
Oh, come on, dude.
>> Julianna (25:26):
Oh, wow. Okay.
>> Dave (25:28):
I must be old school growing up in the
90s.
>> Julianna (25:31):
So this is hopped with mosaic, Chinook and
Estate Comet, you know, so.
>> Tim (25:36):
Say that again, please. Chinook,
Comet and Estate Comic and
Mosaic Estate Comet.
>> Julianna (25:44):
Estate Comet.
>> Tim (25:45):
That's cool.
>> Julianna (25:46):
Yes.
>> Tim (25:46):
Okay.
>> Julianna (25:47):
It is. So there's that. I wonder, like,
do you get any torpedo vibes out of this?
>> Dave (25:52):
A little.
>> Tim (25:53):
Yeah, I could see that. Uh, I also.
I'm, um, figuring out now, too. I'm getting, like, a bit
more residual sweetness than I like. Like, it feels like the
beer probably finished, which is a little higher, which is
common of, you know, higher. ABV beers.
>> Dave (26:08):
I wonder.
>> Tim (26:09):
I'm just. I can't do, I guess.
>> Dave (26:11):
Yeah, I. So I'm a mosaic
whore. All right, I'm gonna say it,
but.
>> Tim (26:17):
One of the hater.
>> Dave (26:19):
I hate you so much. But one of the things about
mosaic that comes across to a lot of people is the
grassiness. And I was getting a
little grassy, vegetal kind of flavor
during part of this, and I'm wondering if
that's part.
>> Tim (26:34):
Of what I would. I would even venture to guess
that would be more like the estate, the
Estate Comet, versus, like, a commercially grown
hop. But I don't know. I mean,
is Atlantic City known for their vegetation?
>> Dave (26:50):
It's the Garden State, dude.
>> Julianna (26:53):
Well, there's different kinds of vegetation.
Depends on how close it's all you
are.
>> Dave (26:59):
It's all the dead bodies they bury. You know, it makes
the crops grow really good.
>> Julianna (27:03):
Okay, but that's north of Atlantic City. That's not Atlantic
City. Yes. You're talking like Red
Hook.
>> Dave (27:10):
The only thing that grows in Atlantic City is that taffy.
Because some water taffy. Um, yeah, high
rises. That's what grows.
>> Julianna (27:18):
And high and lots of high rises now. Yeah,
yeah. It certainly is not the Atlantic City I knew as a
kid.
>> Tim (27:24):
Would you take this over Torpedo, which is,
again, a tough comparison because it's a
Hallmark brewery and Hallmark beer, but.
>> Julianna (27:32):
Right, right. I
don't know. I might. I might.
>> Tim (27:37):
Yeah.
>> Julianna (27:38):
Yeah.
>> Tim (27:39):
Torpedo, though, uh, even is.
>> Julianna (27:41):
Because it's too much for me these days, because it's a little different. Okay.
So it's not as
pungent.
>> Tim (27:47):
It's not as in your face.
>> Julianna (27:48):
Right. So I think what they did is
by adding that estate, Comet, they sort of
rounded out the hops a bit.
>> Tim (27:57):
Yeah, I'm a huge fan of Comet hops. Very
underrated.
>> Julianna (28:01):
Yeah.
Okay, well, what shall we rate
it?
>> Dave (28:07):
Go this three.
>> Julianna (28:10):
Okay. Okay, we're going three. Though
I would argue that it would be more.
>> Dave (28:15):
Well, take it up with Bill.
>> Tim (28:16):
Back in the day when we all gave our own
ratings.
>> Julianna (28:19):
Oh, whatever.
>> Dave (28:21):
That's when the shows lasted seven hours
and.
>> Tim (28:26):
Yeah, but this kind of content. Who doesn't want seven hours?
>> Dave (28:29):
Okay, fair.
>> Julianna (28:30):
Let's move on to within these
walls. And this
is.
>> Dave (28:36):
I wish I could. Yeah, that'd be great.
>> Julianna (28:38):
This is an English inspired
stout. 7.6%
ABV.
>> Dave (28:45):
Thanks, Timmy.
>> Tim (28:47):
Cheers.
>> Dave (28:48):
Oh, this thing smells amazing.
>> Tim (28:50):
Did you guys have this one on cask as
well?
>> Dave (28:54):
No, we. So when we got there, we only had
time for like one pint each.
And I think we had the English pale
and a bitter, I think.
>> Tim (29:04):
But the. The cask was at.
>> Dave (29:06):
At the club.
>> Julianna (29:08):
No, no, this was a restaurant in Cape May.
>> Tim (29:10):
Oh, uh, okay.
>> Julianna (29:11):
Yeah, actually a really cool place. Very, like, Irish
inspired, but it also looked
like a house. It was so rad.
>> Tim (29:19):
That sounds great.
>> Julianna (29:20):
Yeah.
>> Tim (29:20):
That's where you want to drink cask beer.
>> Dave (29:22):
It is, exactly.
>> Julianna (29:23):
Yeah. Yeah, totally.
Um, great color,
too.
>> Tim (29:29):
Like, what's the mel. What's the ABV on
this one?
>> Julianna (29:32):
It is 7.6.
Okay, you guys, I gotta tell you. What,
Tim knows this about me. I do not like
stouts.
Really?
But I like this one
that does not come out of my mouth often, so.
>> Tim (29:50):
Oh. Very interested to hear what you like about it.
>> Julianna (29:53):
Well, more after the bread. Mexican.
Foreign.
Welcome back, everyone. So today's
episode, we are talking about the Seed, a living beer
project from Atlantic City. And, um,
it is live.
And right before the break, we,
(30:16):
um, started talking about
the. Within these Walls in English
inspired stout. 7.6
ABV. And Mel was about to tell us that
she likes.
I do.
>> Tim (30:30):
I just, I really can't believe it. Mikey likes it.
>> Julianna (30:33):
Okay. What do you like about it?
M. It's
sweet, but not too sweet.
>> Dave (30:41):
Okay.
>> Julianna (30:41):
It is very, um,
smooth on the tongue.
Um, this is a stout that I
would love to drink. Just relaxing with my
friends. Yeah. A lot of times stouts are way
too heavy and syrupy. This is not that. This feels
lighter much, um, more approachable if
(31:01):
you are the type of beer drinker that again, doesn't want something
too heavy. Um, yeah.
>> Dave (31:07):
Nice.
>> Julianna (31:08):
Now, does it taste 7.6%?
>> Tim (31:11):
No, I don't think so at all.
>> Julianna (31:12):
Okay.
>> Dave (31:13):
What, uh, would you pair with this beer?
>> Julianna (31:15):
Oh, okay, hold on.
>> Tim (31:18):
It's just a well balanced beer.
>> Julianna (31:22):
Honestly, the first thought that came to my mind is
fresh baked brownies.
>> Dave (31:27):
Nice. Okay.
>> Julianna (31:28):
That's with chocolate chips.
>> Dave (31:30):
I think it would accentuate the chocolate notes in the beer. I
think the, the little bit of bitterness in this beer
too would kind of offset sweetness of
brownies. So. Yeah, I can see that. I
think I, I, I get what she's saying too, because the
mouth feel on this stout, a lot of people go
it's kind of thin for a stout that big. But,
but it really kind of plays to
(31:53):
the, the kind of, the chocolatey and dry notes of
the beer. I think it works really well.
>> Julianna (31:58):
But yeah, yeah, I mean,
uh, I would say maybe this is like a glorified
porter in a way. You know what I
mean?
>> Tim (32:07):
Yeah, I could see that. Yeah.
>> Dave (32:09):
Well, stout is a stout porter.
>> Julianna (32:10):
Right. But I'm just wondering if an English,
if an English styled stout
isn't, as you know, that we have
here in the States.
>> Dave (32:20):
It's not a oatmeal or a big Russian.
>> Julianna (32:23):
No, no, no.
>> Tim (32:24):
Right again. But, yeah, you know, it's about balance.
Well, and I think that's what this does.
>> Julianna (32:29):
Is Guinness an English stout? Am I wrong about that?
>> Dave (32:32):
It's an Irish dry stout.
>> Julianna (32:34):
Oh, Irish.
>> Tim (32:35):
Yeah.
>> Julianna (32:35):
Yeah.
Okay.
>> Dave (32:36):
Not quite as chocolatey, but still pretty dry.
>> Julianna (32:39):
Okay.
And because my Guinness is like lighter.
>> Tim (32:41):
Like a lighter abv.
>> Dave (32:42):
Yeah.
>> Tim (32:44):
You know, like, yeah, obviously color, um,
and ABV are
completely separate from each other, which,
um, can be like a misnomer almost for people.
>> Dave (32:56):
Yeah, absolutely. Yeah. Everybody looks at a
stout and they're like, oh, my God, it's going to be a big
scary beer.
>> Tim (33:03):
Yeah.
>> Dave (33:03):
And Guinness is like 5% or
5 something. Four and a half. Four and a half. Five
percent.
>> Tim (33:09):
Yeah. And I mean, you had three Guinnesses. That's so much
like.
>> Julianna (33:12):
Well, Guinness is a breakfast beer, you know?
>> Tim (33:15):
Exactly. Yeah. In the scheme of things, Sierra Nevada Pale is way
heavier.
>> Julianna (33:18):
Yeah, exactly. I mean, I.
And I think I could argue to say that even in
warm weather, this is just lovely. You know what I
mean?
>> Tim (33:27):
I think it's just a great beer. Yeah, absolutely.
>> Dave (33:30):
And very solid.
>> Tim (33:31):
Like the slight grain,
roasted grain bitterness that Dave talked about too. I really,
really like that.
>> Dave (33:38):
It kind of just sets it off. Yeah, yeah,
yeah. Just enough, I would say. This
is.
>> Julianna (33:44):
Oh, this is definitely.
Oh, yeah.
This is 5 territory, for sure.
For sure.
>> Dave (33:50):
All right.
>> Tim (33:52):
Perhaps the,
um, Amanda and, uh, Sean. Sean
are, uh. It's all Brit of
files.
>> Dave (34:02):
Or it's Amanda. She's. She's just brewing some great
beer.
>> Julianna (34:05):
Uh, must be. Okay, next one that
we are going to talk about is the collab
with Barique and the Seed,
one of our.
>> Dave (34:16):
Favorite local breweries, Barique Brewing and
Blending here in Nashville. And,
like, we didn't even know this beer was
coming out, which why should we?
>> Tim (34:27):
But maybe they're following you guys on social media. It might
be because you're influencers.
>> Dave (34:31):
Or they might have been right in the back of the car when we were driving.
>> Tim (34:35):
Weird noises back.
>> Dave (34:36):
That's true.
>> Julianna (34:36):
Yeah, Yeah. I mean, could be. And then also it's
like, hey, Julie.
>> Dave (34:40):
Needs Joel's in the beer from Joel's in the back seat
that we didn't know. Yeah.
>> Tim (34:44):
So Jules need someone other than Dave to talk to.
>> Dave (34:47):
That's right.
>> Julianna (34:48):
Yes.
>> Dave (34:49):
God bless always.
>> Julianna (34:51):
Okay, so this is an American, pre
Prohibition style lager,
4.8% ABV.
>> Dave (34:59):
So this is the beer that caused Prohibition.
Wow.
>> Julianna (35:04):
So this lager is built around Tennessee grown
bloody butcher corn, an
heirloom grain chosen not for
novelty, but for its honest, deep rooted flavor
and connection to the land, which to me
is like something I could see the seed brewery getting
behind, you know, just based on what little we know about them.
>> Tim (35:24):
Yeah, I mean, when it's called, like, butcher blood or whatever, it's
called, like, bloody butchering your pride doing it also for the name, but
hey, yeah, sure, sure, sure.
>> Dave (35:31):
This is the clearest beer I've seen
in a long time, man.
Like, no color almost.
>> Tim (35:39):
Yeah. We got clear beer over here. I
saw. I think the can said it's Wireman
Pilsner.
>> Julianna (35:47):
You are correct.
>> Tim (35:48):
Top quality out of Bamberg.
>> Julianna (35:51):
Yep.
>> Dave (35:52):
Um, definitely get the corn.
>> Julianna (35:55):
Mm.
>> Tim (35:56):
I won. Yeah. I'm. I'd be curious as
if. Is it malted corn or
like, Mexican street
corn?
>> Julianna (36:06):
Corn.
>> Tim (36:07):
Is it.
>> Julianna (36:08):
It Says brewed with Wireman Pilsner
malt and bloody butcher corn.
>> Tim (36:14):
Okay.
>> Dave (36:16):
I don't think they would flake it. No, I get
what you're saying.
>> Tim (36:19):
Flake it.
>> Dave (36:22):
Like, uh, kind of grind it in the
grist. But then you got to watch out for stuck mash.
>> Tim (36:28):
No, I mean, you. You almost certainly
would crush it.
>> Julianna (36:31):
Um, do you kind of dry it out a little?
>> Dave (36:33):
Maybe you could crack.
>> Tim (36:35):
Yeah.
>> Julianna (36:35):
You know what I mean?
>> Dave (36:35):
Yeah, just crack it kind of. Good.
>> Julianna (36:38):
Well, dry it. Dry it a bit and then crack it.
>> Tim (36:40):
I wonder what their mill setting was for this. For this particular
beer.
>> Dave (36:43):
What was your, uh.
>> Tim (36:45):
Um, it's.
>> Dave (36:48):
Yes.
>> Tim (36:49):
How do you guys feel about corn lagers?
>> Julianna (36:52):
Not a big fan.
>> Tim (36:54):
I would agree.
>> Julianna (36:55):
It brings me back to the days when you worked at the distillery.
Um, well, there's that a lot of corn going on.
Okay.
But in the grand.
But in the grand scheme of things, this is like a glorified version
of that.
But I do like this beer. When I say that, I. I mean, I'm
enjoying it.
>> Dave (37:12):
I, um, think this beer tastes very American,
because that's. That's what the
hallmark of. Because, like,
everywhere people brew beer, they use
what they have the most of 100%.
And, like, corn was so prevalent.
>> Julianna (37:28):
Right.
>> Dave (37:29):
But I think a lot of the macro lagers that
we grew up with gave it all a bad
name.
>> Tim (37:35):
Yeah. In the name of. Of price.
>> Dave (37:38):
Exactly.
>> Tim (37:39):
Yeah.
>> Dave (37:39):
But if you use it for flavor and
accentuate it, use a good corn,
I think you be a good beer.
>> Julianna (37:46):
Yeah, but I think that's just. I mean, this is so
simple in its execution, but yet I think it's
so flavorful for what it is. And also with the low
ABV for people that aren't true,
like beer connoisseurs. This is Lux,
and we're gonna rate this one a four.
God, this was a good episode. Um, anyways,
(38:08):
but that's going to wrap it up for today.
Um, good old gal Mel. Thanks so much
for being here. This was so much fun.
Oh, can I tell my. I have a poem. I put all the
cans together. M. And it made a poem. Can I read it?
>> Dave (38:20):
Yes.
>> Julianna (38:21):
Yeah, go ahead.
Oh, are we live?
Yeah.
Oh, I thought we were on commercial.
No.
Oh, hey. Um, so I put all the cans
in a particular order, and I may have
decoded what they were trying to get us to listen
to.
Okay.
All right, here we go. Within these
walls, seeds of the ocean. I remember.
Equal parts. And again, always
(38:44):
nice.
>> Dave (38:45):
Love it.
>> Tim (38:45):
A poet, and she didn't even know it.
>> Julianna (38:47):
Right. See she's not just a pretty face
either. Good a boy.
Tim.
Thanks for being here.
>> Tim (38:53):
Yeah, thanks. Good to be back. These beers were
delicious and makes me want to have beer. Some
cask beer with Dave if you
can believe it.
>> Julianna (39:01):
Wow. Oh, good old boy Dave.
>> Dave (39:04):
Me and Tim are gonna hug it out right after this episode.
>> Julianna (39:07):
This is good old gal Juliana. Keep on chuggling and catch you next
time.
>> Announcer (39:12):
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Give it a little tappy. Tap, tap, tap a
roof.
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(39:46):
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(40:08):
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This is been a one tan hand production of
Sips, Suds and Smokes, a program devoted
(40:30):
to the appreciation of some of the finer slices
of life. 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.
>> Julianna (00:03):
We're going to try a flight of craft beer from
the seed, a living beer project
from Atlantic City, New Jersey.
>> Tim (00:12):
The beers that we'll be drinking and chuggling
today are the seeds of the ocean,
which is a pale lager with aged hops
and marigold. Sounds pretty cool.
Uh, within these walls is an English style
stout. And in the same vein or
similar vein and always
(00:33):
is an English pail. We have
I Remember, which is a west coast
inspired double ipa.
And we have a collaboration they did
with a local Nashville brewery, Barique, which is
called Equal Parts, which is an heirloom corn
lager.
>> Julianna (00:52):
Woohoo.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>> Dave (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.
>> Tim (01:50):
Suds.
>> Julianna (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, everyone. Here we are for
yet another suds segment
where we know that you can't always get what you
want, but if you
try sometime, you might just find,
well, you just can still have
beer.
>> Tim (02:18):
Get what you need.
>> Dave (02:19):
See, Tim, um, get. Tim gets it.
>> Julianna (02:22):
Yes, he does.
>> Tim (02:23):
What you need is.
>> Dave (02:24):
I mean, it only took five years, but he finally gets it.
>> Julianna (02:26):
Well, I mean, we gotta ease him into this stuff.
>> Dave (02:29):
That's right.
>> Julianna (02:30):
So I'm one of your hosts, good old gal Juliana. And
joining me at the table today for a
special episode is
good old gal Mel. Welcome to the
table.
Hello, sippers, sudsers and smokers.
Pleasure to be here.
And the crowd goes wild. Um.
>> Dave (02:53):
Very enthusiastic.
>> Julianna (02:55):
And then, well, there's
good old boy Tim.
>> Tim (03:01):
I. I only came because I was told Dave wasn't gonna be
here. And I was bamboozled once
again.
>> Julianna (03:08):
Wow.
>> Dave (03:08):
Well, uh, you're not that hard to fool.
Wow, little Timmy. And welcome
back, baby.
>> Julianna (03:16):
Good old boy Dave.
>> Dave (03:17):
Hey, how's it going? All right.
Yeah, yeah. Stuff is gonna happen.
It is all kinds of bad things.
>> Tim (03:27):
Beer's gonna be drank.
>> Dave (03:28):
Yeah. And Mel's
gonna tell some Tim M. Stories and.
>> Julianna (03:33):
Oh, I got a lot of those.
>> Dave (03:35):
Yeah.
>> Tim (03:35):
This is on radio, though. Yeah, she just doesn't have many that can go
on radio.
>> Dave (03:40):
Keep it clean.
>> Julianna (03:41):
Okay, fine. Well, on today's
episode, we're gonna try a flight of craft beer
from the seed, a living beer
project from Atlantic City, New Jersey.
Good old boy Dave. Why don't you tell us something about them?
>> Dave (03:55):
Well, a few days ago, when I checked their website. One of their
links was broken, so I didn't think they
told would tell me anything about them. But apparently they've
repaired it since then, so I'll give them the benefit of
the doubt, so. God, I
cannot see. Okay, so this,
uh, this brewery is in Atlantic City.
(04:15):
It was created by a couple
named Tim, help me out here. What's their
names? Or male
somebody?
>> Julianna (04:24):
Sean Towers and Amanda Cardinal.
>> Dave (04:27):
Yes. Cardinelli.
>> Tim (04:28):
Sean and Amanda.
>> Dave (04:29):
Sean and Amanda were home brewers, and
Amanda has apparently worked at a few breweries. I'm not sure
Sean does much. I can't tell from what
I read, but basically she, uh, makes a lot
of great beer. He probably helps her drink it.
And, um, they like Saisons and Lord
of the Rings, so
(04:50):
cheers to them.
>> Tim (04:50):
Yeah, I think those pair well together.
>> Julianna (04:53):
Yeah.
>> Tim (04:54):
Kind of funky little Middle Earthy.
>> Dave (04:57):
Ah. Uh, Middle Earth. Look. Look at this guy.
See? See what happened there?
>> Julianna (05:02):
He's not just another pretty face
or.
>> Dave (05:05):
A, uh, pretty face. No,
no. But, uh, I, uh, the seed, uh,
a living beer project. They have a lot
of hype around them there. They've been around
since about, uh, 2020. So they
were conceptualizing their brewery and
everything right when the pandemic hit. And so a
(05:26):
lot of brewery, just like a lot of breweries and small
businesses that were trying to get started, then they had
a lot of construction delays, a lot of different things were
happening to kind of postpone what they were doing.
But they kind of persevered. Around
October, um, November of 2020, they finally opened
up. They had like three or four core beers.
(05:47):
And, um, they've really sort of taken
off and become pretty significant part of the
New Jersey brewing scene.
Yeah, there. I did a serious thing.
>> Julianna (05:59):
You did. That's very good. We're all so prepped
now.
>> Dave (06:02):
I'm going to have my sandwich.
>> Julianna (06:03):
Okay, Good for you. That just was so
informative. Like, I'm. I'm blown away. Good old
boy. Tim, why don't you give us today's lineup?
>> Tim (06:11):
Sure. I don't know of the level of research
and, um, intimacy that Dave
had about this, but the beers
that we'll be drinking and chuggling today
are the Seeds of the Ocean, which is a
pale lager with aged hops and
marigold. Sounds pretty cool. Uh,
(06:31):
within these Walls is an English style
stout. And in the same vein or
similar vein, and again, always
is an English pail.
Um, we have. I remember, which
is a West coast inspired double
ipa. And
we have a collaboration they did with a local
(06:54):
Nashville brewery, Barique which is called
Equal Parts, which is an heirloom corn
lager.
>> Julianna (07:00):
Woohoo.
>> Tim (07:01):
And if there's time, uh, we'll. We'll get into their
Keller inspired beer. As simple as community.
But I don't know if there's enough time. I don't
know.
>> Dave (07:10):
I don't know. Now that we've
done all this talking.
>> Julianna (07:14):
Okay, there's that.
Um, go to M. Boy. Dave, why don't you.
>> Dave (07:19):
No, we're gonna.
>> Julianna (07:20):
Oh, we're gonna go. Is.
>> Dave (07:22):
It's in. Okay. Wow. You know, if people would read the
script, it would probably help us go through the script
a little bit.
>> Tim (07:29):
You know, it's typed out in Wing Dings, so.
>> Julianna (07:32):
Well, like we normally do, we're going to
be tasting these beers on the fly, um, and giving
our first impressions and tasting notes as we
go. We will also rate each beer from one
to five. All right. Five being
amazing.
>> Dave (07:47):
M1 being Tim.
>> Julianna (07:50):
Okay, so. Well, let's get to
this first beer.
>> Dave (07:54):
And Tim, we're gonna find out.
>> Tim (07:57):
One sip's all you need.
>> Julianna (07:59):
Wow. All right, let's get to this first
beer.
>> Tim (08:02):
So why do I come back?
>> Julianna (08:05):
The beer's free, and you got free
dinner.
>> Tim (08:08):
I did get dinner too. So there's a friendship,
I guess, with Juliana.
>> Dave (08:13):
That's right.
>> Julianna (08:13):
Yes. Okay. Um, this is the
Seeds of the Ocean. Ocean is in the
Ocean Casino Resort. And
this is a pale lager with aged
hops and marigold, 5.1%
ABV.
>> Dave (08:28):
Oh, like Ocean's Eleven.
>> Julianna (08:30):
Uh, yeah. Okay.
>> Dave (08:33):
Does it taste like George Clooney?
>> Julianna (08:35):
Look at how clear she is. A, uh,
beaut in the clearness.
And what do you mean, marigold? Like the flour
dropped that into the.
>> Tim (08:48):
Boil or the good
question, probably, uh, a little dry
marigold or. I don't. I don't know.
That you would have put. You'd put it in the boil, but
could whirlpool it, maybe.
>> Dave (09:02):
Unless you used it like. Like you were making
a gruet or something.
>> Tim (09:07):
Yeah.
>> Dave (09:07):
And used it for the bitterness instead of
hops. But, uh, that doesn't seem like.
I don't know what the point would be.
>> Tim (09:15):
Yeah, I don't know. That'd be interesting. I mean, they. It says aged
hop, so, um, those traditionally are
devoid of a lot of bitterness that they used to have. So
you would almost.
>> Dave (09:24):
Because they usually use aged hops and, like, lambics and
stuff. Right. So.
>> Tim (09:29):
Yeah, for sure.
>> Dave (09:30):
You get that cheesy flavor.
>> Tim (09:32):
Yeah. I don't get any cheese on this. Yeah, I don't think you'd want
in.
>> Dave (09:35):
A Lager, a cheese lager.
>> Tim (09:37):
But it does. It has little subtle bitterness,
for sure. Uh, I think. I mean, pale
lager describes it. Well,
I don't know. I don't. Trying to find the Marigold.
>> Julianna (09:49):
Well, I wonder, did they use the Marigold as,
like, as the true bittering agent then? You know what I mean?
>> Dave (09:55):
I mean, that's maybe, but I think that's
possible. That's Amanda's secret. We will have to find
out from her.
>> Julianna (10:02):
Yeah.
>> Tim (10:03):
The only other Marigold beer I can think of is, like, a
scratch.
>> Dave (10:06):
Scratch. Yeah.
>> Tim (10:07):
But that. That was not, like, bitterness.
>> Dave (10:09):
Different flavor.
>> Tim (10:11):
The other end of the spectrum of the Marigold beer.
>> Julianna (10:13):
Oh, yeah, yeah. That was totally different. Totally
different.
>> Dave (10:17):
I like this, though. It's. It's just a clean.
Like, if you didn't say Marigold, it would
just be a pretty clean,
light lager with a little bit of bitterness on the
back end, you know?
>> Julianna (10:30):
Yeah, I agree with that.
>> Tim (10:33):
Yeah, there's m. There's. I feel like there's something on the finish that
you get that lager finish, but maybe also,
like, a little floral something.
Um, I think this beer is excellent.
>> Julianna (10:46):
Very easy. What would you pair with this?
>> Tim (10:49):
More marigolds? I think maybe a marigold
tea.
>> Julianna (10:53):
Nice. We'll be back in just a minute with
more
M.
Welcome back, everyone. So today's episode,
we took a drive to New Jersey and
went to the Seed A Living Beer project
and got some beer from them
(11:15):
to bring down here for us to try.
And very ironically, as we, um,
after we brought this beer back,
Barique ended up doing a collab with them.
Like, how rad is that? Right?
>> Dave (11:29):
So rad.
>> Julianna (11:30):
Okay, so right before the break, we were
talking about Seeds of the Ocean, um, the
lager with marigolds, and, um.
Mel, quick tasting thoughts.
The can itself has a sunset in the background,
and I would definitely see myself drinking this beer
on a sunset, um, looking out
(11:51):
into the. Into the city.
This, um, beer is a nice, lovely. Has a nice, lovely
finish. It's not definitely light like a lager,
but it does have a little bit of bitter at the end.
Um, I like it.
Yes. There you have it. Stamp of approval.
Yes. Yes. All right, well, we are going
to rate this beer a
(12:13):
four.
>> Dave (12:18):
Nice job, Tim.
>> Tim (12:19):
Thank you.
>> Julianna (12:20):
Yeah, yeah, yeah. Okay, moving on
then. Let's get to something a little different.
The English Pale Ale.
>> Dave (12:28):
And now for something completely different.
>> Julianna (12:30):
Yes. For something completely different, this one is called.
And again, always
six. Uh, point zero abv.
Okay, so what makes an English Pale Ale
an English Pale, Alex?
>> Dave (12:44):
Well, most English people are pretty pale
if you think about it. It's. I think it's the clouds,
you know, there's a lot of rain.
>> Julianna (12:52):
Okay.
>> Tim (12:52):
Yeah.
>> Julianna (12:53):
Um, that would, that would do it generally.
>> Dave (12:56):
Very fish belly. White
as a people.
>> Julianna (13:00):
Wow.
>> Tim (13:00):
Yeah. The whole island.
>> Dave (13:02):
Yeah. Yeah.
>> Tim (13:03):
And then the one next to it as well.
>> Dave (13:04):
It could be the inbreeding, but I, I don't know. I don't want to
speculate. I don't want to insult anybody, you
know, but I think an English Pale ale,
typically there's going to be more malt forward than an
American Pale ale. A little more balanced between the
malt and the hops and uh,
usually probably a little lower abv, I would
think too. America's got to just be
(13:27):
so extra with everything we do.
>> Tim (13:29):
But yeah, she said it was 6%.
>> Dave (13:30):
Which that's, that's actually.
>> Tim (13:33):
Well, hi. For.
>> Dave (13:34):
Well, this is an American brewery brewing.
Don't tell us what to do. That's right.
>> Tim (13:39):
It was, it was English inspired.
>> Dave (13:41):
This is one of the beers I think we had on
Cask when we were at the cricket
club in ah, uh, Cape May, New Jersey.
>> Julianna (13:50):
Yeah. Um, and this is also brooding collab with
Bond Place Brewing from Bethlehem,
Pennsylvania.
>> Dave (13:56):
Oh, well, so you start bringing Pennsylvania people into
it, it's just. God dang it, man.
>> Julianna (14:02):
Really? Yeah.
>> Tim (14:03):
They find their way into, uh, all of it.
>> Dave (14:05):
Yeah. Everything else starts
smashing stuff.
>> Julianna (14:09):
Yep.
>> Dave (14:09):
Everything's around on the table.
>> Tim (14:11):
Yeah. I mean this, this is definitely malt
forward. It's got some.
It doesn't have a lot of color, not in a bad way.
But it's definitely got some character malts and
very kind of bready, I think.
Um, you know, like Dave was saying.
>> Julianna (14:28):
About the hops, the liquidy part. Can you drink the liquidy part?
>> Tim (14:30):
Oh, yeah. You, uh, you know,
American hops are kind of so much more expressive
than English hops. So even if you
use a lot of, you know, they're. They tend to be a little more earthy
and, and that sort of thing versus our, like citrus
or, you know, punchier resin.
Yeah.
>> Julianna (14:51):
Yeah.
>> Dave (14:51):
You know, yeah.
>> Tim (14:52):
Pine.
>> Dave (14:53):
Pine tree. Yeah, pine trees.
All those pine trees.
>> Julianna (14:57):
Yeah. Special pine treetles.
>> Dave (14:59):
Yeah. I fell out of a pine tree to once.
>> Julianna (15:01):
Did you?
>> Dave (15:01):
Yeah. Broke my cat pee. But anyways,
that's why I'm so English.
>> Julianna (15:08):
This is lovely.
>> Tim (15:09):
Yeah.
>> Julianna (15:09):
I mean, again, this is another easy going,
like flavorful enough but
not knocking.
>> Dave (15:17):
You around, you know. What do you think, Mel?
>> Julianna (15:20):
Well, I've decided that I'm the art
interpreter.
>> Dave (15:23):
Yeah.
>> Julianna (15:24):
Of this show. We needed one More looking at this camera.
>> Dave (15:26):
That's why we brought you. Yeah.
>> Julianna (15:28):
It's called. And again and again, always.
And it's got this, uh, I'm looking at
three, maybe kids and a.
What's this thing called where you tip it over? What's that
called?
>> Dave (15:41):
Tip.
>> Tim (15:42):
Hourglass.
>> Julianna (15:42):
It's got an hourglass. I'm trying to figure out metaphorically what
that might mean, but the beer itself.
>> Tim (15:47):
Kids are about to drown in the sand that's coming down. So it's a little
worrisome.
>> Julianna (15:51):
Yeah, yeah, yeah.
I gotta, I gotta mull on that a bit. The beer itself
is, it's delightful. It's,
um, it's. I taste
bitter, but not like, not like,
um, not sharp. Bitterness.
Um, and
(16:11):
I'm enjoying this at the moment.
Yeah, it's very easy to enjoy.
>> Tim (16:16):
Yeah. I think another thing to remember,
even though Dave was making a joke,
uh, it is true about
the weather and you know, we're
about in the summer here in the south and
you know, when it's more overcast and rainy and whatever,
whatever. Like you want this malty
(16:37):
beer, you want to, you know, go to the local, go to your pub and
have that versus here. Like, you know,
you want less character malt, you want brighter, you want
citrus, you want those sorts of things.
It kind of is part of the reason
that the two styles kind of divert the way they do.
>> Dave (16:53):
What kind of food you gonna have with this?
>> Tim (16:56):
Maybe like some Peruvian tacos.
>> Dave (16:59):
Nice.
>> Julianna (16:59):
Yeah.
>> Dave (17:00):
That seems the only
detractor I would have for this beer,
looking at it as an English pale is the,
um, the 6%,
which is not bad, but like, usually
if you want something really sessionable, it's gonna
be 5% or less.
>> Tim (17:18):
Yeah.
>> Dave (17:19):
I think I could drink quite a few of these,
but, you know, that's me.
>> Tim (17:23):
Um, I think you, you're right. You'd get in trouble with
these in like a 20 ounce imperial pie.
>> Dave (17:28):
Yeah. You know, so I think back off
the ABV just a little bit.
I think you're still gonna have a lot of flavor. I think you
still get everything you want. And I think you could have more.
>> Tim (17:40):
Yeah, yeah, I think, Yeah, I think, uh, like five,
five and a half percent or something. This would be awesome.
Um, but it's super good. It is. It
is really tasty beer. Yeah. And I, I do wish
it kind of got more English style pails
here. Um, that were done like this.
>> Dave (17:57):
Yeah. I mean, like, so when you think about American
pails, you think about Sierra Nevada, right? Like
that instantly comes to your mind and it's an
amazing beer. Very different
from this. A lot more citrus,
uh, pine, and a lot more hop
forward beer. But I think
this gives you
(18:19):
a great drinking experience with.
Without having as much of that.
>> Tim (18:26):
Yeah. I mean, you don't see a lot of American
pails anymore either.
>> Dave (18:30):
Everybody wants A Triple
Imperial IPA.
>> Tim (18:34):
Um, Dale's Pale Ale is like 7% or something.
>> Dave (18:39):
Dude.
>> Julianna (18:39):
Well, but that's Dale's. You know what I mean? And, like. Yeah,
that's a whole different mindset of what
a pale ale.
>> Dave (18:46):
Well, and like, you get into the Imperial Pale Ales,
like, what does that even mean?
>> Julianna (18:50):
Yeah. And why?
>> Dave (18:52):
It's garbage.
>> Julianna (18:52):
Yeah. And why. Um,
I'm. What I also like about this is
that it's not. It's not
citrusy. It's not.
You know what I mean? Like, I just feel like the
citrus is over and it's like, time for a break
in the palette. And this is nice.
>> Tim (19:13):
Variability is nice.
>> Julianna (19:14):
Yeah. Yeah.
>> Dave (19:15):
And I can tell you for a fact, it's great on cask,
so.
>> Julianna (19:18):
Yes.
>> Tim (19:19):
Yeah. Uh, I kind of wish. Yeah. Had it on cask. That sounds
excellent.
>> Julianna (19:23):
Well, and the fact that they're making, you know, beer and putting
it on an engine is like. Yes.
>> Tim (19:28):
Yeah. Someone's using a beer engine, putting beer
on cask. Go. Go support that place.
>> Dave (19:33):
Yeah. Okay.
>> Julianna (19:34):
Yeah. Okay, well, this one,
I think that we should rate this
again and again. Again. Again.
A five.
>> Dave (19:51):
Yum.
>> Julianna (19:52):
Um, okay, well, we'll be back with more
in just a.
Welcome back, everyone. So on today's
episode, we have taken a trip to New Jersey, and we're
doing a brewery takeover of the seed,
a living beer project from Atlantic City,
(20:13):
New Jersey. And there can be only one.
What was that? There can be
only one.
>> Tim (20:22):
One seed.
>> Dave (20:23):
Yeah.
>> Julianna (20:24):
Yes. There can be only one seed. Wow.
Highlander and beer. Who would have thought. I
would have thought it would have.
>> Dave (20:30):
Been like, reboots coming.
>> Julianna (20:32):
Some Isla whiskey.
>> Dave (20:33):
No. All right, Just keep moving.
>> Julianna (20:36):
Okay. Okay, so the next beer that we are going
to talk about is a
West Coast
Dipper.
>> Tim (20:46):
Big dip.
>> Julianna (20:47):
Yeah.
>> Tim (20:48):
Um,
Tastes good.
>> Julianna (20:59):
Okay, so now for something completely different.
What do we think of this? And, you know, the color to me
is very. Is like, reminiscent of
those, um, West
Coasties, you know what I mean? From days of old.
>> Tim (21:15):
Oh, yeah.
>> Julianna (21:16):
All right, do you want to hear the good or the bad first?
>> Dave (21:18):
We want to hear all of it.
>> Tim (21:19):
Hot take coming in.
>> Julianna (21:22):
Which one?
>> Dave (21:23):
Ease in with the good and then hit us with the bad.
>> Julianna (21:25):
All right, good. Is that. I love this can.
Um, I'm. I'M getting vibes of stranger things and
Lord Huron. We've got the moon
with green and some forestry.
Love a good, um, can artwork. The bad
news is my first taste on this. I get
nail, um, polish remover. Oh, and it's
(21:46):
Julie.
>> Dave (21:46):
I told you not to put nail polish remover in her class.
>> Julianna (21:50):
I thought you said to put a little.
>> Dave (21:51):
Oh, sorry, that was.
>> Julianna (21:56):
That's my thoughts.
>> Dave (21:57):
Okay.
>> Julianna (21:58):
Okay.
>> Dave (21:59):
So what food would you pair with nail
polish?
>> Julianna (22:05):
A fresh Manny and Petty.
>> Dave (22:07):
Okay. Nice, nice. Fair
Timmy.
>> Tim (22:12):
I, um. I, um, don't know that I get the
nail polish remover, but.
>> Julianna (22:18):
Well, let me be clear. I'm. I'm not qualified.
Let's just.
>> Tim (22:21):
You're very qualified.
I. I'll say off the bat
that as I get old
and approach 40.
>> Dave (22:33):
Oh, my God.
>> Julianna (22:34):
Coming real soon.
>> Dave (22:35):
Friggin hate. I hate him so much right now.
I hate you so much.
>> Tim (22:40):
I mean, just put me in the ground, right?
Wow.
>> Dave (22:45):
Oh, my bones are starting to creak a little bit.
>> Julianna (22:48):
He literally says that every morning.
>> Tim (22:50):
Yeah, because they do. Um,
you know, I don't know. I've been going away from
dippos for a while. Um,
the. And I think I can kind of see maybe what
Mel is saying in like, the. The
booziness. I just don't like that
alcohol note being so forward. You know, the
(23:11):
spear is 8%. It's nothing crazy, but
I don't know, I think like,
with the. There's malt,
but like Julie said, with the color, there's nothing.
There's not huge character malts, which is great. Thank
God. Don't do that. But like, there's hops
and just. I don't know, the booze is a little too
(23:34):
prominent, um, for me.
But I'd also say it's probably not too far
off a dipa.
>> Julianna (23:41):
Ah.
>> Tim (23:41):
In general, I think it.
>> Dave (23:43):
I think it comes across as a dipa. Uh, I think
where I'm struggling as a truly
old man, um, is
listening to Tim ramble on about being old.
No, but, um, there. There is the
alcohol. A little bit of alcohol burn here.
You know, we open this beer or, you know, we
(24:03):
kind of set it out. We set all the beers
out, you know, uh, a little while ago to kind of let
them come up from refrigerator temp. Because
that's when you really start tasting the character of a
beer. And so this one has had some time to kind
of open up and kind of warm up a little bit.
And that's not always kind to beers,
you know, especially really big hoppy beers
(24:27):
because you get more of that res. So there's a lot of
that resiny aftertaste,
um, which is not necessarily a bad thing. It's a
hallmark of a West coast old school, right? Yeah,
absolutely. So it. This beer, to me,
tastes like probably what it.
What they intended it to. Um,
(24:47):
but again, like, you know, Mel's impression is
just as honest and true as Tim's and
mine and Julie's. It's like, there. I think we
can all find things that we probably like and maybe don't like
about it. But, like, for me,
it is. It is hitting a little bit hard on the booze. And
that resin at the end is, like.
(25:08):
It's just. It's kind of lingering on me, you know? It's.
It's like, you know, when you used to, you know, eat the.
Eat the end of the joint, you know, with all the resin in it.
>> Julianna (25:17):
But m. Nothing about
that, you know?
>> Dave (25:20):
But what I'm saying is.
>> Julianna (25:21):
Yeah, okay.
>> Tim (25:22):
Eat it.
>> Dave (25:23):
Eat the roach. You never eat the roach.
>> Julianna (25:24):
Oh, no.
>> Dave (25:25):
Oh, come on, dude.
>> Julianna (25:26):
Oh, wow. Okay.
>> Dave (25:28):
I must be old school growing up in the
90s.
>> Julianna (25:31):
So this is hopped with mosaic, Chinook and
Estate Comet, you know, so.
>> Tim (25:36):
Say that again, please. Chinook,
Comet and Estate Comic and
Mosaic Estate Comet.
>> Julianna (25:44):
Estate Comet.
>> Tim (25:45):
That's cool.
>> Julianna (25:46):
Yes.
>> Tim (25:46):
Okay.
>> Julianna (25:47):
It is. So there's that. I wonder, like,
do you get any torpedo vibes out of this?
>> Dave (25:52):
A little.
>> Tim (25:53):
Yeah, I could see that. Uh, I also.
I'm, um, figuring out now, too. I'm getting, like, a bit
more residual sweetness than I like. Like, it feels like the
beer probably finished, which is a little higher, which is
common of, you know, higher. ABV beers.
>> Dave (26:08):
I wonder.
>> Tim (26:09):
I'm just. I can't do, I guess.
>> Dave (26:11):
Yeah, I. So I'm a mosaic
whore. All right, I'm gonna say it,
but.
>> Tim (26:17):
One of the hater.
>> Dave (26:19):
I hate you so much. But one of the things about
mosaic that comes across to a lot of people is the
grassiness. And I was getting a
little grassy, vegetal kind of flavor
during part of this, and I'm wondering if
that's part.
>> Tim (26:34):
Of what I would. I would even venture to guess
that would be more like the estate, the
Estate Comet, versus, like, a commercially grown
hop. But I don't know. I mean,
is Atlantic City known for their vegetation?
>> Dave (26:50):
It's the Garden State, dude.
>> Julianna (26:53):
Well, there's different kinds of vegetation.
Depends on how close it's all you
are.
>> Dave (26:59):
It's all the dead bodies they bury. You know, it makes
the crops grow really good.
>> Julianna (27:03):
Okay, but that's north of Atlantic City. That's not Atlantic
City. Yes. You're talking like Red
Hook.
>> Dave (27:10):
The only thing that grows in Atlantic City is that taffy.
Because some water taffy. Um, yeah, high
rises. That's what grows.
>> Julianna (27:18):
And high and lots of high rises now. Yeah,
yeah. It certainly is not the Atlantic City I knew as a
kid.
>> Tim (27:24):
Would you take this over Torpedo, which is,
again, a tough comparison because it's a
Hallmark brewery and Hallmark beer, but.
>> Julianna (27:32):
Right, right. I
don't know. I might. I might.
>> Tim (27:37):
Yeah.
>> Julianna (27:38):
Yeah.
>> Tim (27:39):
Torpedo, though, uh, even is.
>> Julianna (27:41):
Because it's too much for me these days, because it's a little different. Okay.
So it's not as
pungent.
>> Tim (27:47):
It's not as in your face.
>> Julianna (27:48):
Right. So I think what they did is
by adding that estate, Comet, they sort of
rounded out the hops a bit.
>> Tim (27:57):
Yeah, I'm a huge fan of Comet hops. Very
underrated.
>> Julianna (28:01):
Yeah.
Okay, well, what shall we rate
it?
>> Dave (28:07):
Go this three.
>> Julianna (28:10):
Okay. Okay, we're going three. Though
I would argue that it would be more.
>> Dave (28:15):
Well, take it up with Bill.
>> Tim (28:16):
Back in the day when we all gave our own
ratings.
>> Julianna (28:19):
Oh, whatever.
>> Dave (28:21):
That's when the shows lasted seven hours
and.
>> Tim (28:26):
Yeah, but this kind of content. Who doesn't want seven hours?
>> Dave (28:29):
Okay, fair.
>> Julianna (28:30):
Let's move on to within these
walls. And this
is.
>> Dave (28:36):
I wish I could. Yeah, that'd be great.
>> Julianna (28:38):
This is an English inspired
stout. 7.6%
ABV.
>> Dave (28:45):
Thanks, Timmy.
>> Tim (28:47):
Cheers.
>> Dave (28:48):
Oh, this thing smells amazing.
>> Tim (28:50):
Did you guys have this one on cask as
well?
>> Dave (28:54):
No, we. So when we got there, we only had
time for like one pint each.
And I think we had the English pale
and a bitter, I think.
>> Tim (29:04):
But the. The cask was at.
>> Dave (29:06):
At the club.
>> Julianna (29:08):
No, no, this was a restaurant in Cape May.
>> Tim (29:10):
Oh, uh, okay.
>> Julianna (29:11):
Yeah, actually a really cool place. Very, like, Irish
inspired, but it also looked
like a house. It was so rad.
>> Tim (29:19):
That sounds great.
>> Julianna (29:20):
Yeah.
>> Tim (29:20):
That's where you want to drink cask beer.
>> Dave (29:22):
It is, exactly.
>> Julianna (29:23):
Yeah. Yeah, totally.
Um, great color,
too.
>> Tim (29:29):
Like, what's the mel. What's the ABV on
this one?
>> Julianna (29:32):
It is 7.6.
Okay, you guys, I gotta tell you. What,
Tim knows this about me. I do not like
stouts.
Really?
But I like this one
that does not come out of my mouth often, so.
>> Tim (29:50):
Oh. Very interested to hear what you like about it.
>> Julianna (29:53):
Well, more after the bread. Mexican.
Foreign.
Welcome back, everyone. So today's
episode, we are talking about the Seed, a living beer
project from Atlantic City. And, um,
it is live.
And right before the break, we,
(30:16):
um, started talking about
the. Within these Walls in English
inspired stout. 7.6
ABV. And Mel was about to tell us that
she likes.
I do.
>> Tim (30:30):
I just, I really can't believe it. Mikey likes it.
>> Julianna (30:33):
Okay. What do you like about it?
M. It's
sweet, but not too sweet.
>> Dave (30:41):
Okay.
>> Julianna (30:41):
It is very, um,
smooth on the tongue.
Um, this is a stout that I
would love to drink. Just relaxing with my
friends. Yeah. A lot of times stouts are way
too heavy and syrupy. This is not that. This feels
lighter much, um, more approachable if
(31:01):
you are the type of beer drinker that again, doesn't want something
too heavy. Um, yeah.
>> Dave (31:07):
Nice.
>> Julianna (31:08):
Now, does it taste 7.6%?
>> Tim (31:11):
No, I don't think so at all.
>> Julianna (31:12):
Okay.
>> Dave (31:13):
What, uh, would you pair with this beer?
>> Julianna (31:15):
Oh, okay, hold on.
>> Tim (31:18):
It's just a well balanced beer.
>> Julianna (31:22):
Honestly, the first thought that came to my mind is
fresh baked brownies.
>> Dave (31:27):
Nice. Okay.
>> Julianna (31:28):
That's with chocolate chips.
>> Dave (31:30):
I think it would accentuate the chocolate notes in the beer. I
think the, the little bit of bitterness in this beer
too would kind of offset sweetness of
brownies. So. Yeah, I can see that. I
think I, I, I get what she's saying too, because the
mouth feel on this stout, a lot of people go
it's kind of thin for a stout that big. But,
but it really kind of plays to
(31:53):
the, the kind of, the chocolatey and dry notes of
the beer. I think it works really well.
>> Julianna (31:58):
But yeah, yeah, I mean,
uh, I would say maybe this is like a glorified
porter in a way. You know what I
mean?
>> Tim (32:07):
Yeah, I could see that. Yeah.
>> Dave (32:09):
Well, stout is a stout porter.
>> Julianna (32:10):
Right. But I'm just wondering if an English,
if an English styled stout
isn't, as you know, that we have
here in the States.
>> Dave (32:20):
It's not a oatmeal or a big Russian.
>> Julianna (32:23):
No, no, no.
>> Tim (32:24):
Right again. But, yeah, you know, it's about balance.
Well, and I think that's what this does.
>> Julianna (32:29):
Is Guinness an English stout? Am I wrong about that?
>> Dave (32:32):
It's an Irish dry stout.
>> Julianna (32:34):
Oh, Irish.
>> Tim (32:35):
Yeah.
>> Julianna (32:35):
Yeah.
Okay.
>> Dave (32:36):
Not quite as chocolatey, but still pretty dry.
>> Julianna (32:39):
Okay.
And because my Guinness is like lighter.
>> Tim (32:41):
Like a lighter abv.
>> Dave (32:42):
Yeah.
>> Tim (32:44):
You know, like, yeah, obviously color, um,
and ABV are
completely separate from each other, which,
um, can be like a misnomer almost for people.
>> Dave (32:56):
Yeah, absolutely. Yeah. Everybody looks at a
stout and they're like, oh, my God, it's going to be a big
scary beer.
>> Tim (33:03):
Yeah.
>> Dave (33:03):
And Guinness is like 5% or
5 something. Four and a half. Four and a half. Five
percent.
>> Tim (33:09):
Yeah. And I mean, you had three Guinnesses. That's so much
like.
>> Julianna (33:12):
Well, Guinness is a breakfast beer, you know?
>> Tim (33:15):
Exactly. Yeah. In the scheme of things, Sierra Nevada Pale is way
heavier.
>> Julianna (33:18):
Yeah, exactly. I mean, I.
And I think I could argue to say that even in
warm weather, this is just lovely. You know what I
mean?
>> Tim (33:27):
I think it's just a great beer. Yeah, absolutely.
>> Dave (33:30):
And very solid.
>> Tim (33:31):
Like the slight grain,
roasted grain bitterness that Dave talked about too. I really,
really like that.
>> Dave (33:38):
It kind of just sets it off. Yeah, yeah,
yeah. Just enough, I would say. This
is.
>> Julianna (33:44):
Oh, this is definitely.
Oh, yeah.
This is 5 territory, for sure.
For sure.
>> Dave (33:50):
All right.
>> Tim (33:52):
Perhaps the,
um, Amanda and, uh, Sean. Sean
are, uh. It's all Brit of
files.
>> Dave (34:02):
Or it's Amanda. She's. She's just brewing some great
beer.
>> Julianna (34:05):
Uh, must be. Okay, next one that
we are going to talk about is the collab
with Barique and the Seed,
one of our.
>> Dave (34:16):
Favorite local breweries, Barique Brewing and
Blending here in Nashville. And,
like, we didn't even know this beer was
coming out, which why should we?
>> Tim (34:27):
But maybe they're following you guys on social media. It might
be because you're influencers.
>> Dave (34:31):
Or they might have been right in the back of the car when we were driving.
>> Tim (34:35):
Weird noises back.
>> Dave (34:36):
That's true.
>> Julianna (34:36):
Yeah, Yeah. I mean, could be. And then also it's
like, hey, Julie.
>> Dave (34:40):
Needs Joel's in the beer from Joel's in the back seat
that we didn't know. Yeah.
>> Tim (34:44):
So Jules need someone other than Dave to talk to.
>> Dave (34:47):
That's right.
>> Julianna (34:48):
Yes.
>> Dave (34:49):
God bless always.
>> Julianna (34:51):
Okay, so this is an American, pre
Prohibition style lager,
4.8% ABV.
>> Dave (34:59):
So this is the beer that caused Prohibition.
Wow.
>> Julianna (35:04):
So this lager is built around Tennessee grown
bloody butcher corn, an
heirloom grain chosen not for
novelty, but for its honest, deep rooted flavor
and connection to the land, which to me
is like something I could see the seed brewery getting
behind, you know, just based on what little we know about them.
>> Tim (35:24):
Yeah, I mean, when it's called, like, butcher blood or whatever, it's
called, like, bloody butchering your pride doing it also for the name, but
hey, yeah, sure, sure, sure.
>> Dave (35:31):
This is the clearest beer I've seen
in a long time, man.
Like, no color almost.
>> Tim (35:39):
Yeah. We got clear beer over here. I
saw. I think the can said it's Wireman
Pilsner.
>> Julianna (35:47):
You are correct.
>> Tim (35:48):
Top quality out of Bamberg.
>> Julianna (35:51):
Yep.
>> Dave (35:52):
Um, definitely get the corn.
>> Julianna (35:55):
Mm.
>> Tim (35:56):
I won. Yeah. I'm. I'd be curious as
if. Is it malted corn or
like, Mexican street
corn?
>> Julianna (36:06):
Corn.
>> Tim (36:07):
Is it.
>> Julianna (36:08):
It Says brewed with Wireman Pilsner
malt and bloody butcher corn.
>> Tim (36:14):
Okay.
>> Dave (36:16):
I don't think they would flake it. No, I get
what you're saying.
>> Tim (36:19):
Flake it.
>> Dave (36:22):
Like, uh, kind of grind it in the
grist. But then you got to watch out for stuck mash.
>> Tim (36:28):
No, I mean, you. You almost certainly
would crush it.
>> Julianna (36:31):
Um, do you kind of dry it out a little?
>> Dave (36:33):
Maybe you could crack.
>> Tim (36:35):
Yeah.
>> Julianna (36:35):
You know what I mean?
>> Dave (36:35):
Yeah, just crack it kind of. Good.
>> Julianna (36:38):
Well, dry it. Dry it a bit and then crack it.
>> Tim (36:40):
I wonder what their mill setting was for this. For this particular
beer.
>> Dave (36:43):
What was your, uh.
>> Tim (36:45):
Um, it's.
>> Dave (36:48):
Yes.
>> Tim (36:49):
How do you guys feel about corn lagers?
>> Julianna (36:52):
Not a big fan.
>> Tim (36:54):
I would agree.
>> Julianna (36:55):
It brings me back to the days when you worked at the distillery.
Um, well, there's that a lot of corn going on.
Okay.
But in the grand.
But in the grand scheme of things, this is like a glorified version
of that.
But I do like this beer. When I say that, I. I mean, I'm
enjoying it.
>> Dave (37:12):
I, um, think this beer tastes very American,
because that's. That's what the
hallmark of. Because, like,
everywhere people brew beer, they use
what they have the most of 100%.
And, like, corn was so prevalent.
>> Julianna (37:28):
Right.
>> Dave (37:29):
But I think a lot of the macro lagers that
we grew up with gave it all a bad
name.
>> Tim (37:35):
Yeah. In the name of. Of price.
>> Dave (37:38):
Exactly.
>> Tim (37:39):
Yeah.
>> Dave (37:39):
But if you use it for flavor and
accentuate it, use a good corn,
I think you be a good beer.
>> Julianna (37:46):
Yeah, but I think that's just. I mean, this is so
simple in its execution, but yet I think it's
so flavorful for what it is. And also with the low
ABV for people that aren't true,
like beer connoisseurs. This is Lux,
and we're gonna rate this one a four.
God, this was a good episode. Um, anyways,
(38:08):
but that's going to wrap it up for today.
Um, good old gal Mel. Thanks so much
for being here. This was so much fun.
Oh, can I tell my. I have a poem. I put all the
cans together. M. And it made a poem. Can I read it?
>> Dave (38:20):
Yes.
>> Julianna (38:21):
Yeah, go ahead.
Oh, are we live?
Yeah.
Oh, I thought we were on commercial.
No.
Oh, hey. Um, so I put all the cans
in a particular order, and I may have
decoded what they were trying to get us to listen
to.
Okay.
All right, here we go. Within these
walls, seeds of the ocean. I remember.
Equal parts. And again, always
(38:44):
nice.
>> Dave (38:45):
Love it.
>> Tim (38:45):
A poet, and she didn't even know it.
>> Julianna (38:47):
Right. See she's not just a pretty face
either. Good a boy.
Tim.
Thanks for being here.
>> Tim (38:53):
Yeah, thanks. Good to be back. These beers were
delicious and makes me want to have beer. Some
cask beer with Dave if you
can believe it.
>> Julianna (39:01):
Wow. Oh, good old boy Dave.
>> Dave (39:04):
Me and Tim are gonna hug it out right after this episode.
>> Julianna (39:07):
This is good old gal Juliana. Keep on chuggling and catch you next
time.
>> Announcer (39:12):
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This is been a one tan hand production of
Sips, Suds and Smokes, a program devoted
(40:30):
to the appreciation of some of the finer slices
of life. From the dude in the Basement Studios,
your host, the Good old boys. We'll see you all
next time.
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