January 9, 2025 • 19 mins
Happy New Year from the Grill This Podcast! We have been on an extended break, but we are back for 2025! The first Grill This of 2025 is a new series called Just The Beers. These are short Episodes that spotlight 2 Beers from across the country. On this episode, Matt Wilson samples a dark lager from Texas called Texas Leaguer, and a Sour from Brooklyn called Peach Berry Punch. How were they? Well, you're going to have to check out the podcast to find out!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.
Speaker 2 (00:20):
Happy New Year, everybody. Hello, Hello, It's Matt Wilson and
this is the Grilled This podcast. Matt Wilson here. Jim
is taking care of some personal issues, so I'm going
to fly solo this time. But we're not going to
make it a very long podcast because it's just me.
So if you've listened to the podcast, which I'm assuming
(00:41):
you have if you're listening now, we usually have a format, right,
Jim usually takes care of the food and I usually
do the beers. So because Jim is not here with
me today, I'm going to do just the beers. Now.
I can cook, and I'm capable of cooking, and I've
cooked some delicious foods. By the way. Follow me at
Radio Matt will And actually I just posted some pictures
(01:01):
of the steak in Jimmychurys that I made, so I
can't do that, but I like to leave it up
to Jim because Jim does do a great job with
the food. So today we're just gonna do a couple
of beers. We're not gonna go crazy. I'm not gonna
do like four or file like we usually do with Jim,
because this is only gonna be like a fifteen to
twenty minute episode, not a whole hour like we usually do. Okay,
but before we get started, I think I want to
(01:24):
have my friend who did leave a little message for
us in regards to who our sponsors are.
Speaker 3 (01:29):
Hi, folks, Jim Salmon here along with Matthew T. Wilson,
and this is the Grills Podcast and brought to you
by Senna Seafood sennac dot com, shipping the freshest seafood
all over the country, right from the Great Oceans and
cold rivers of the Alaskan region. And then of course
(01:50):
there's Tipsy Light Company, which is a great light to
have on your grill. Tipsy light dot com. You can
find them on Amazon, Walmart, anywhere that you might find
your grill accessories. And then there's of course the Pit
Barrelcooker Pitbarrelcooker dot com. Right here at the ranch we
(02:11):
have the twenty two point five PBX which is like
a fifty five gallon drum of great cooking. You gotta
check this out. Go to Pitbarrelcooker dot com. And remember,
Kamoto Joe Grills are the best ceramic drill grills, drills
and grills on the planet and we love Komoto Joe grills.
(02:34):
Get yourself a Komodo Joe grill. This is the grill
Is Podcast.
Speaker 2 (02:39):
Thank you so much, Jim. I appreciate that. So yeah,
those are our great sponsors. Definitely check them out and
listen to what my friend Jim Salmon said. Also, real quick,
I did want to bring up Think New York Drink
New York dot com. They have some of the best
craft beer festivals around. That one coming up in Albany
at the Desmond Hotel on the twenty fifth of January.
(03:01):
I'm gonna do my best to make it out there,
and this is the last one when Joe's very sad
about so I'm gonna try and get myself out there
this time around. The hotel is fantastic. The area I
guess you'd call it the lobby area. I guess it's
not really the lobby area, but there's the area where
there's a waterfall, and stuff. It looks like you're outside
in the town the way they have designed it, and
it's beautiful, and it's a very great location for a
(03:24):
festival indoors, especially during this time of year where it's
brick cold. Right now. I think it's like twelve degrees outside.
It's ridiculous, But you don't have to worry about that
because you'll be inside, so you'll be nice and warm,
and you get to try all these craft beers. And
I love these festivals because if you're a person who
doesn't really know what they like, if you're just getting
into craft beer, festivals are the great the greatest way
(03:46):
to get into it because you have so many different
beers that you can choose from to try. I think
they're going to have over I don't know, fifty breweries.
I believe it is, so there's plenty of breweries. Each
brewery used to has at least two different beers from
them to try, so there's probably going to be more
than one hundred beers on tap there, so you definitely
will have the experience that you need to figure out
(04:07):
what you do and do like. I love it too,
because I've been drinking craft beer probably since the early
two thousands, and you think you've tasted it all, but
you never do because there's always something new at these
craft your vessels. Think New York drinknew York dot Com.
Make sure you check it out. Okay, So I think
I talked about this before earlier, probably a couple of
years back now. During the podcast, I used to get
(04:31):
a delivery called beer Drop where they used to deliver
me about six or seven beers every month or so
from beers all over the country. Kind of stop that
for a little because I was kind of focusing on
our local area because I I do want to promote
our local brewers and our local restaurants because they are
the reasons that I am into craft beer and also
the food around here. Right, So that's why I like
(04:52):
to usually focus on them. By the way, before I
get into my beer Drop story, a few local so
I know we broadcast this podcasts everywhere I live in
the Upstate New York area or Western New York close
to Buffalo, New York. And in our area, a few
local restaurants and breweries have closed, and I'm at fault
(05:15):
for this sometimes too, But I know we always talk
about how much we love this restaurant, how much we
love that restaurant, But then life gets in the way
and we never actually go to these places that we like.
We want to go once or twice, and then all
of a sudden, you know, we start thinking about going
there again and they close. We got to support our
local breweries. We have to support our local restaurants. If
you don't want them to go away, you gotta go.
(05:37):
Even if you can't go, get a gift certificate. If
you are harder for money, you can't do it. Share
information about them if they're having an event, Share it
on your Facebook, on your Instagram, on your Snapchat, on whatever,
your Twitter, what X write sex now on not Twitter,
whatever you use. Share the information so others may learn
about this and go. Do what you can to keep
(05:59):
your favorite local spots alive, because it makes me sad
when I see them closed. But then I can't really
complain because some of those places that close I've only
been to once or twice, so I'm also at fault.
I try to at least a couple times a month
go out to the places that I like to visit.
But I gotta do better than that, and we can
all do better. So let's keep our local breweries and
local restaurants alive. Okay, all right, so let's get back
(06:23):
to what I was talking about. So I got this
thing called beer Drop, and again they deliver beers from
all over the country. And I stopped doing that for
a while because we were just picking up beers from
the breweries that were here locally, and we had, you know,
craft beer vendors that visit us, or we would do
lives at their places and or the events, the festivals.
So we've done a lot of that. But I want
(06:44):
to get back to focusing on beers around the country
because even though I do love these New York beers
and I'm going to still feature though, don't you worry
about that. These New York State beers are still in
my heart and I will always teach them, but I
also want to feature some of the other beers around
the country. So yeah, beer Drop is just one of
the many different beer vendors or I guess companies that
(07:07):
can give you a sampling of beers across the country,
or you can actually get one that's just New York
State or whatever. But you can find those, they're all
over the place. Beer Drops is the one I'm using.
They're not a sponsor. I'm not paid to endorse them.
It's just the one that I use because the price
is fair. I think it's like forty nine ninety nine
a month. And you get, like I said, a bunch
(07:27):
of different beers. And sometimes you get tal cans, sometimes
you get shortcans. But they're unique, they're different. You can
kind of cater the kind of beers that you get
if you are into certain kinds of beer. I kind
of get them all over the place because I like,
I like beers with every style, so I don't like
to stick with this one kind. Okay, so we're gonna
do two today. We're gonna do a couple of beers today.
(07:47):
The first we're gonna do is one called Knucklebock. It
is a Texas Lagger and is a German style dark lagger.
So on the can, it says, here, we bet you
didn't see this coming. This is a one of the
kind bock that's packed full of flavors. Yes, surprisingly smooth.
Baffle your friends when you hand them a knuckle bock. Again,
(08:10):
this is a beer out of Texas. Well, it's a
Texas lagger, I guess. But it's a Texas Lagger brewing company,
but it looks like it's actually out of Nope, it's
in Texas, Missouri City, Texas, Missouri City, Texas, which I
did not know that there was a Missouri City, Texas.
But you can get more information t X Leguer not
(08:34):
Lagger Leaguer l e A g u e R Texas
leguer So go to t X Liguer t X l
e A g u e r dot com to find
out more about this beer. Looks like this is a
not terribly high it's a six point five ab V.
So we're gonna try this first. Even without Jim, We're
(08:54):
still going to give you that grill this podcast sound
that you love. Here we go all right, mm hm.
So you definitely smell the logger. It's definitely it's a
darker brownish color lagger. I do love laggers. Loggers are
are really refreshing, especially if you're not looking for any
(09:15):
overwhelming or overpowering uh taste. But I you know, I
love our I p as, I love sours, I love
dark beers, I love borders, I love anything right, I
love half of visins whatever. I love the wall. But
you know, sometimes you have too many i pas or
if you have, if you've been your too many sours,
that kind of blows your tongue out, blows out your
(09:36):
taste buds. So getting back to the basics sometimes is
a good thing. So we're gonna try this out right
now here we go. Hmm, man, that is delicious. So
you get the lagger taste, it's there. But you can
also taste the barrel right that woody oak I guess
(09:57):
taste that you get when something sits in a barrel
for a while. Well, that's there too, So it's it's
a it's a more uh, the flavor. There's a lot
more flavor than your standard logger, even your I mean
even your water you're watered down dark loggers that you
may have had before. This definitely is an independent brewery
and it does have the independent logo on the side
of the can. That's how you know too. But this
(10:19):
this flavor is great. It's got it. It's got a
little bit. Now when I say sweet, it's not sweet
like one of those fruited sours or or those pastry stouts.
It's got a little a little bit of sweetness to it.
But you get this sweet, you get that little almost
caramely taste that you get a vanilla taste that you
get sometimes when things sit in a barrel, but then
you get that heavy barrel taste to it as well.
(10:41):
Then give it one more sip, man, that's delicious. Yep,
this is this is so I think this is a
really good winter beer. It's almost like a porter, but
it still has that lagger taste to it. But so
I like it. It's got it. It's not an overwhelming
taste at all. It just has a little hint of
(11:04):
that barrel, a little hint of that caramel or vanilla.
It's kind of in the middle, that little little light
sweetness to it, and it's a really good finish. So
I certainly recommend this. Again, this is a beer out
of Texas. You don't hear a lot about Texas craft piers,
but it's this is a pretty good one. So I
give it. I give it to a lot of props. Okay,
(11:24):
so other things I wanted to talk about real quick again,
I did mention going to radio Matt Wilson. You can
use that for all my socials, so Facebook, Instagram Acts,
which I don't use that much, but I guess I'm
on there. Threads, which again I'm not on that much,
but I guess I'm on there. But they're all Radio
(11:44):
Matt Wilson. And if you ever want to see the
food that I try to make at my house, you're
more than welcome to take a look. Again, it's I'm
not a chef, but I do d I cook decently,
I think, so some of the things that I make
are pretty cool. Again, I just I just did a
steak and a chimney cherry sauce, homemade chimney cherry sauce.
The first time we did the steak, it didn't come
(12:06):
out the way I wanted to. It was a little too dark.
That though, that one's up there. But then I did
it the second time and I got that nice and
medium rare color with a little that pinkish color that
you want. And the chimney cheery was nice and fresh.
Chimmy cherry has cilantro regino, red pepper. I like red
pepper and other flavors, salt, pepper, other things. I'm not
(12:29):
gonna go through the entire list of ingredients, but pepper
to taste. And people don't like a lot of spice,
but I like a little kick, so I put it.
I put it A decent amout red pepper in there.
But it's it's a. It's a. It's a it's very
fresh some amost like it reminds me of the pestil
almost but not, but it's not. It's a it's a
very green, organic tasting sauce, which I do love. But
(12:49):
just yeah, if you want to check it out the
pictures on any of my socials, you're more than welcome
to do that. Okay, let's get into the second beer here.
So this is a peach berry punch from Tealia Beer Company.
So this is a sour ale brewed with peach, strawberry
(13:10):
and pink guava. Pink wava. That sounds actually really good.
So this looks like this is a New York beer. Uh,
it's in Williamsburg, Brooklyn. Williamsburg, Brooklyn. It's the brewery and
tap room there tail uh Talia Beer. Uh Tell your
Beer dot com t A L E A b e
(13:31):
e R dot com. This is This came in a
pint from a beer drop. So the first one was
a small twelve oll scan. This one comes in a pint,
so we're gonna I got this one. I'm actually gona
put in glass because I want to look at it.
So you never know what these sours, right, Uh, you
kind of know who makes the sours and fruited sours
in the upstate New York area if you're me a
(13:52):
Western New York area, so you know when you get
a sour from that vendor, then it's probably gonna be
a little thick. So what an is thick? You want
to either turn it upside down for a little bit,
or you want to roll it on the table a
little bit, just kind of mix it up. You never
want to just you never want to shake a beer.
I think hopefully you know that there's colbination a lot
(14:12):
of these beers, right, so if you shake a beer,
you're gonna spray it all over the place. So even
though you might think, oh that mix it up, I
just shake it. Yeah, don't don't do that. Just just
roll it or turn it upside down a couple of times,
get it, get it mixed up. And I'm rolling it
right now, just so used to make sure because I
don't know what to expect. Six percent abv uh. This
is a Brooklyn beer again. It's Talia Beer Company sour
(14:35):
l brewed with peach, strawberry, and pink guaba. Here we go,
all right, So I'm gonna pour this to the glass. Okay,
So this is not a This is not a thick
beer like I thought it might be, which is good
(14:56):
because I didn't really literally feeling the thick beer today.
But it's kind of has the color of a lagger,
but a little bit more golden like, and it's almost
like fruit juicy looking right. All right, let's give this
a taste, all right. So this reminds me of a
(15:19):
traditional sour beer, right where it's got a little bit
of that sour bite to it. It's not like those
fruited sours where it's more sweet than anything else. This
has got that sour bite to it. But you do
I can definitely taste the peach and the strawberry and
the guava. I can actually I can get that there's
a little bit of sweetness to it, not overbearing. This
(15:40):
is more dry than your typical like fruited sour, but
you can still taste the fruit and the sweetness. It's
definitely delicious. I could drink this. So when it come
to sours, if you can drink a lot of sours,
this is the kind right. The other ones are too
heavy in my opinion, I love the heavy fruited sours.
You're gonna even do a can or two of those.
(16:01):
You can't do like a whole four pack of a
of a heavy fruit is sour because you'll just feel bloated.
It's like eating like, you know, a big four pints
of ice cream, right, because you're doing a pint each,
So it's it's just it's a lot, you know. So
these are these are more easy to hold down. I
guess you will just to stay in you because there's
there's still liquidy like fluid, like almost like a like
(16:25):
a regular beer, but just just sour tasting. So I like,
if you're gonna have a few more than one, this
is what you want to do. Let me take another
sip here. Hmmm, that is actually really good. I definitely
recommend that. So, yeah, I do. If you don't get
out a lot, like for example, the last couple of
days we got a lot of snow, it's really cold
(16:45):
and you gotta chip the ice off your vehicle and stuff.
Getting to them like beer Drop is awesome because they
they deliver it right to you. You don't have to
go anywhere it comes to you. It's a variety. The
last one I got was a ten pack, which was insane,
but they switch it up all the time and you
get a bunch of beers and it's awesome. I get
a decent amount of beers to juice for them, and
(17:06):
I can save them to do these podcasts with you. Right,
all right, Well that was it. I didn't want to guess.
I didn't want to do a long one because my
partner Jim is pivotal in this girdless podcast. But I
will say this. We are still doing our sauce and
I don't know if you knew this, you should by now.
Samar Ranch Foods. I am part of that organization as well,
(17:27):
and we do a cherrybourbon barbecue sauce and we also
do a trail dust rub which is delicious. If you
go to Jimsalmon dot com you can see all the
stores that they're listed at. If you go to grillthspodcast
dot com, if you're not in the area or you
don't have time to go the stores, you can order
something online and we'll ship it right to you. Again,
the sauce is a new and great The rubs are
(17:48):
doing great a lot of the stores that have supported us.
I know if off the top of my head, Palmers,
we always do a tasting there. I'm sure we got
one coming up soon. I love Palmers. I love the
meats that we got there that they have there, and
also they carry our sauce in our rub Treatles does
the skips on the ridge that they do. And again
(18:10):
as a whole, the whole list of everyone that carries
our sauce go to Jimsalmon dot com. And so I
know this is dry January, right, but you know this
is the girl this podcast. The only thing we do
dry here are are martinis. Right. If you're doing dry January,
(18:30):
I wish you the best of luck. I don't want
you to fail because of me or this podcast. But however,
there are a great amount of ana beers out there
that you can still drink and enjoy yourself. Enjoy drinking beer,
enjoy your life, enjoy food. Jim and I will be
back next week. This is the grill, this podcast
Speaker 3 (19:00):
The same, the never
It's time to take your grilling skills to the next level.
We will take you from grill disaster to grill master.
So grab your tongs, your aprons, and your pint glasses.
Get ready to grill this with Matt Wilson and Jim Salmon.
Speaker 2 (00:20):
Happy New Year, everybody. Hello, Hello, It's Matt Wilson and
this is the Grilled This podcast. Matt Wilson here. Jim
is taking care of some personal issues, so I'm going
to fly solo this time. But we're not going to
make it a very long podcast because it's just me.
So if you've listened to the podcast, which I'm assuming
(00:41):
you have if you're listening now, we usually have a format, right,
Jim usually takes care of the food and I usually
do the beers. So because Jim is not here with
me today, I'm going to do just the beers. Now.
I can cook, and I'm capable of cooking, and I've
cooked some delicious foods. By the way. Follow me at
Radio Matt will And actually I just posted some pictures
(01:01):
of the steak in Jimmychurys that I made, so I
can't do that, but I like to leave it up
to Jim because Jim does do a great job with
the food. So today we're just gonna do a couple
of beers. We're not gonna go crazy. I'm not gonna
do like four or file like we usually do with Jim,
because this is only gonna be like a fifteen to
twenty minute episode, not a whole hour like we usually do. Okay,
but before we get started, I think I want to
(01:24):
have my friend who did leave a little message for
us in regards to who our sponsors are.
Speaker 3 (01:29):
Hi, folks, Jim Salmon here along with Matthew T. Wilson,
and this is the Grills Podcast and brought to you
by Senna Seafood sennac dot com, shipping the freshest seafood
all over the country, right from the Great Oceans and
cold rivers of the Alaskan region. And then of course
(01:50):
there's Tipsy Light Company, which is a great light to
have on your grill. Tipsy light dot com. You can
find them on Amazon, Walmart, anywhere that you might find
your grill accessories. And then there's of course the Pit
Barrelcooker Pitbarrelcooker dot com. Right here at the ranch we
(02:11):
have the twenty two point five PBX which is like
a fifty five gallon drum of great cooking. You gotta
check this out. Go to Pitbarrelcooker dot com. And remember,
Kamoto Joe Grills are the best ceramic drill grills, drills
and grills on the planet and we love Komoto Joe grills.
(02:34):
Get yourself a Komodo Joe grill. This is the grill
Is Podcast.
Speaker 2 (02:39):
Thank you so much, Jim. I appreciate that. So yeah,
those are our great sponsors. Definitely check them out and
listen to what my friend Jim Salmon said. Also, real quick,
I did want to bring up Think New York Drink
New York dot com. They have some of the best
craft beer festivals around. That one coming up in Albany
at the Desmond Hotel on the twenty fifth of January.
(03:01):
I'm gonna do my best to make it out there,
and this is the last one when Joe's very sad
about so I'm gonna try and get myself out there
this time around. The hotel is fantastic. The area I
guess you'd call it the lobby area. I guess it's
not really the lobby area, but there's the area where
there's a waterfall, and stuff. It looks like you're outside
in the town the way they have designed it, and
it's beautiful, and it's a very great location for a
(03:24):
festival indoors, especially during this time of year where it's
brick cold. Right now. I think it's like twelve degrees outside.
It's ridiculous, But you don't have to worry about that
because you'll be inside, so you'll be nice and warm,
and you get to try all these craft beers. And
I love these festivals because if you're a person who
doesn't really know what they like, if you're just getting
into craft beer, festivals are the great the greatest way
(03:46):
to get into it because you have so many different
beers that you can choose from to try. I think
they're going to have over I don't know, fifty breweries.
I believe it is, so there's plenty of breweries. Each
brewery used to has at least two different beers from
them to try, so there's probably going to be more
than one hundred beers on tap there, so you definitely
will have the experience that you need to figure out
(04:07):
what you do and do like. I love it too,
because I've been drinking craft beer probably since the early
two thousands, and you think you've tasted it all, but
you never do because there's always something new at these
craft your vessels. Think New York drinknew York dot Com.
Make sure you check it out. Okay, So I think
I talked about this before earlier, probably a couple of
years back now. During the podcast, I used to get
(04:31):
a delivery called beer Drop where they used to deliver
me about six or seven beers every month or so
from beers all over the country. Kind of stop that
for a little because I was kind of focusing on
our local area because I I do want to promote
our local brewers and our local restaurants because they are
the reasons that I am into craft beer and also
the food around here. Right, So that's why I like
(04:52):
to usually focus on them. By the way, before I
get into my beer Drop story, a few local so
I know we broadcast this podcasts everywhere I live in
the Upstate New York area or Western New York close
to Buffalo, New York. And in our area, a few
local restaurants and breweries have closed, and I'm at fault
(05:15):
for this sometimes too, But I know we always talk
about how much we love this restaurant, how much we
love that restaurant, But then life gets in the way
and we never actually go to these places that we like.
We want to go once or twice, and then all
of a sudden, you know, we start thinking about going
there again and they close. We got to support our
local breweries. We have to support our local restaurants. If
you don't want them to go away, you gotta go.
(05:37):
Even if you can't go, get a gift certificate. If
you are harder for money, you can't do it. Share
information about them if they're having an event, Share it
on your Facebook, on your Instagram, on your Snapchat, on whatever,
your Twitter, what X write sex now on not Twitter,
whatever you use. Share the information so others may learn
about this and go. Do what you can to keep
(05:59):
your favorite local spots alive, because it makes me sad
when I see them closed. But then I can't really
complain because some of those places that close I've only
been to once or twice, so I'm also at fault.
I try to at least a couple times a month
go out to the places that I like to visit.
But I gotta do better than that, and we can
all do better. So let's keep our local breweries and
local restaurants alive. Okay, all right, so let's get back
(06:23):
to what I was talking about. So I got this
thing called beer Drop, and again they deliver beers from
all over the country. And I stopped doing that for
a while because we were just picking up beers from
the breweries that were here locally, and we had, you know,
craft beer vendors that visit us, or we would do
lives at their places and or the events, the festivals.
So we've done a lot of that. But I want
(06:44):
to get back to focusing on beers around the country
because even though I do love these New York beers
and I'm going to still feature though, don't you worry
about that. These New York State beers are still in
my heart and I will always teach them, but I
also want to feature some of the other beers around
the country. So yeah, beer Drop is just one of
the many different beer vendors or I guess companies that
(07:07):
can give you a sampling of beers across the country,
or you can actually get one that's just New York
State or whatever. But you can find those, they're all
over the place. Beer Drops is the one I'm using.
They're not a sponsor. I'm not paid to endorse them.
It's just the one that I use because the price
is fair. I think it's like forty nine ninety nine
a month. And you get, like I said, a bunch
(07:27):
of different beers. And sometimes you get tal cans, sometimes
you get shortcans. But they're unique, they're different. You can
kind of cater the kind of beers that you get
if you are into certain kinds of beer. I kind
of get them all over the place because I like,
I like beers with every style, so I don't like
to stick with this one kind. Okay, so we're gonna
do two today. We're gonna do a couple of beers today.
(07:47):
The first we're gonna do is one called Knucklebock. It
is a Texas Lagger and is a German style dark lagger.
So on the can, it says, here, we bet you
didn't see this coming. This is a one of the
kind bock that's packed full of flavors. Yes, surprisingly smooth.
Baffle your friends when you hand them a knuckle bock. Again,
(08:10):
this is a beer out of Texas. Well, it's a
Texas lagger, I guess. But it's a Texas Lagger brewing company,
but it looks like it's actually out of Nope, it's
in Texas, Missouri City, Texas, Missouri City, Texas, which I
did not know that there was a Missouri City, Texas.
But you can get more information t X Leguer not
(08:34):
Lagger Leaguer l e A g u e R Texas
leguer So go to t X Liguer t X l
e A g u e r dot com to find
out more about this beer. Looks like this is a
not terribly high it's a six point five ab V.
So we're gonna try this first. Even without Jim, We're
(08:54):
still going to give you that grill this podcast sound
that you love. Here we go all right, mm hm.
So you definitely smell the logger. It's definitely it's a
darker brownish color lagger. I do love laggers. Loggers are
are really refreshing, especially if you're not looking for any
(09:15):
overwhelming or overpowering uh taste. But I you know, I
love our I p as, I love sours, I love
dark beers, I love borders, I love anything right, I
love half of visins whatever. I love the wall. But
you know, sometimes you have too many i pas or
if you have, if you've been your too many sours,
that kind of blows your tongue out, blows out your
(09:36):
taste buds. So getting back to the basics sometimes is
a good thing. So we're gonna try this out right
now here we go. Hmm, man, that is delicious. So
you get the lagger taste, it's there. But you can
also taste the barrel right that woody oak I guess
(09:57):
taste that you get when something sits in a barrel
for a while. Well, that's there too, So it's it's
a it's a more uh, the flavor. There's a lot
more flavor than your standard logger, even your I mean
even your water you're watered down dark loggers that you
may have had before. This definitely is an independent brewery
and it does have the independent logo on the side
of the can. That's how you know too. But this
(10:19):
this flavor is great. It's got it. It's got a
little bit. Now when I say sweet, it's not sweet
like one of those fruited sours or or those pastry stouts.
It's got a little a little bit of sweetness to it.
But you get this sweet, you get that little almost
caramely taste that you get a vanilla taste that you
get sometimes when things sit in a barrel, but then
you get that heavy barrel taste to it as well.
(10:41):
Then give it one more sip, man, that's delicious. Yep,
this is this is so I think this is a
really good winter beer. It's almost like a porter, but
it still has that lagger taste to it. But so
I like it. It's got it. It's not an overwhelming
taste at all. It just has a little hint of
(11:04):
that barrel, a little hint of that caramel or vanilla.
It's kind of in the middle, that little little light
sweetness to it, and it's a really good finish. So
I certainly recommend this. Again, this is a beer out
of Texas. You don't hear a lot about Texas craft piers,
but it's this is a pretty good one. So I
give it. I give it to a lot of props. Okay,
(11:24):
so other things I wanted to talk about real quick again,
I did mention going to radio Matt Wilson. You can
use that for all my socials, so Facebook, Instagram Acts,
which I don't use that much, but I guess I'm
on there. Threads, which again I'm not on that much,
but I guess I'm on there. But they're all Radio
(11:44):
Matt Wilson. And if you ever want to see the
food that I try to make at my house, you're
more than welcome to take a look. Again, it's I'm
not a chef, but I do d I cook decently,
I think, so some of the things that I make
are pretty cool. Again, I just I just did a
steak and a chimney cherry sauce, homemade chimney cherry sauce.
The first time we did the steak, it didn't come
(12:06):
out the way I wanted to. It was a little too dark.
That though, that one's up there. But then I did
it the second time and I got that nice and
medium rare color with a little that pinkish color that
you want. And the chimney cheery was nice and fresh.
Chimmy cherry has cilantro regino, red pepper. I like red
pepper and other flavors, salt, pepper, other things. I'm not
(12:29):
gonna go through the entire list of ingredients, but pepper
to taste. And people don't like a lot of spice,
but I like a little kick, so I put it.
I put it A decent amout red pepper in there.
But it's it's a. It's a. It's a it's very
fresh some amost like it reminds me of the pestil
almost but not, but it's not. It's a it's a
very green, organic tasting sauce, which I do love. But
(12:49):
just yeah, if you want to check it out the
pictures on any of my socials, you're more than welcome
to do that. Okay, let's get into the second beer here.
So this is a peach berry punch from Tealia Beer Company.
So this is a sour ale brewed with peach, strawberry
(13:10):
and pink guava. Pink wava. That sounds actually really good.
So this looks like this is a New York beer. Uh,
it's in Williamsburg, Brooklyn. Williamsburg, Brooklyn. It's the brewery and
tap room there tail uh Talia Beer. Uh Tell your
Beer dot com t A L E A b e
(13:31):
e R dot com. This is This came in a
pint from a beer drop. So the first one was
a small twelve oll scan. This one comes in a pint,
so we're gonna I got this one. I'm actually gona
put in glass because I want to look at it.
So you never know what these sours, right, Uh, you
kind of know who makes the sours and fruited sours
in the upstate New York area if you're me a
(13:52):
Western New York area, so you know when you get
a sour from that vendor, then it's probably gonna be
a little thick. So what an is thick? You want
to either turn it upside down for a little bit,
or you want to roll it on the table a
little bit, just kind of mix it up. You never
want to just you never want to shake a beer.
I think hopefully you know that there's colbination a lot
(14:12):
of these beers, right, so if you shake a beer,
you're gonna spray it all over the place. So even
though you might think, oh that mix it up, I
just shake it. Yeah, don't don't do that. Just just
roll it or turn it upside down a couple of times,
get it, get it mixed up. And I'm rolling it
right now, just so used to make sure because I
don't know what to expect. Six percent abv uh. This
is a Brooklyn beer again. It's Talia Beer Company sour
(14:35):
l brewed with peach, strawberry, and pink guaba. Here we go,
all right, So I'm gonna pour this to the glass. Okay,
So this is not a This is not a thick
beer like I thought it might be, which is good
(14:56):
because I didn't really literally feeling the thick beer today.
But it's kind of has the color of a lagger,
but a little bit more golden like, and it's almost
like fruit juicy looking right. All right, let's give this
a taste, all right. So this reminds me of a
(15:19):
traditional sour beer, right where it's got a little bit
of that sour bite to it. It's not like those
fruited sours where it's more sweet than anything else. This
has got that sour bite to it. But you do
I can definitely taste the peach and the strawberry and
the guava. I can actually I can get that there's
a little bit of sweetness to it, not overbearing. This
(15:40):
is more dry than your typical like fruited sour, but
you can still taste the fruit and the sweetness. It's
definitely delicious. I could drink this. So when it come
to sours, if you can drink a lot of sours,
this is the kind right. The other ones are too
heavy in my opinion, I love the heavy fruited sours.
You're gonna even do a can or two of those.
(16:01):
You can't do like a whole four pack of a
of a heavy fruit is sour because you'll just feel bloated.
It's like eating like, you know, a big four pints
of ice cream, right, because you're doing a pint each,
So it's it's just it's a lot, you know. So
these are these are more easy to hold down. I
guess you will just to stay in you because there's
there's still liquidy like fluid, like almost like a like
(16:25):
a regular beer, but just just sour tasting. So I like,
if you're gonna have a few more than one, this
is what you want to do. Let me take another
sip here. Hmmm, that is actually really good. I definitely
recommend that. So, yeah, I do. If you don't get
out a lot, like for example, the last couple of
days we got a lot of snow, it's really cold
(16:45):
and you gotta chip the ice off your vehicle and stuff.
Getting to them like beer Drop is awesome because they
they deliver it right to you. You don't have to
go anywhere it comes to you. It's a variety. The
last one I got was a ten pack, which was insane,
but they switch it up all the time and you
get a bunch of beers and it's awesome. I get
a decent amount of beers to juice for them, and
(17:06):
I can save them to do these podcasts with you. Right,
all right, Well that was it. I didn't want to guess.
I didn't want to do a long one because my
partner Jim is pivotal in this girdless podcast. But I
will say this. We are still doing our sauce and
I don't know if you knew this, you should by now.
Samar Ranch Foods. I am part of that organization as well,
(17:27):
and we do a cherrybourbon barbecue sauce and we also
do a trail dust rub which is delicious. If you
go to Jimsalmon dot com you can see all the
stores that they're listed at. If you go to grillthspodcast
dot com, if you're not in the area or you
don't have time to go the stores, you can order
something online and we'll ship it right to you. Again,
the sauce is a new and great The rubs are
(17:48):
doing great a lot of the stores that have supported us.
I know if off the top of my head, Palmers,
we always do a tasting there. I'm sure we got
one coming up soon. I love Palmers. I love the
meats that we got there that they have there, and
also they carry our sauce in our rub Treatles does
the skips on the ridge that they do. And again
(18:10):
as a whole, the whole list of everyone that carries
our sauce go to Jimsalmon dot com. And so I
know this is dry January, right, but you know this
is the girl this podcast. The only thing we do
dry here are are martinis. Right. If you're doing dry January,
(18:30):
I wish you the best of luck. I don't want
you to fail because of me or this podcast. But however,
there are a great amount of ana beers out there
that you can still drink and enjoy yourself. Enjoy drinking beer,
enjoy your life, enjoy food. Jim and I will be
back next week. This is the grill, this podcast
Speaker 3 (19:00):
The same, the never
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