Episode 184: Andy Klein of Monk's Cellar and BJCP Judge Amber Dalske

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Something. They call it functional alcoholism.

Speaker 2 (00:04):
But if you know anything about Ben, he's got vision
with precision microphones.

Speaker 3 (00:10):
And the tinkle love derision.

Speaker 1 (00:12):
Here about to hear what beer can be. It's time
for Barley and Me. Welcome to Barley and Me. I'm
your host, Ben Rice's episode one and eighty four. We're
here today in Roseville, California, at the Monk Seller with

(00:35):
us from the Monk Seller, Andy Klein.

Speaker 2 (00:37):
Yes, been here for ten years, been brewing Sacramento for
almost thirty years.

Speaker 4 (00:42):
Nice and were with us stay our special.

Speaker 5 (00:44):
Guest Amberdalski, certified beer judge with the BJCP program and
longtime listener.

Speaker 3 (00:51):
First time guests.

Speaker 1 (00:52):
Wow, and I remember when I was told I should
have you as a guest. It was back when men
were men in Twitter was Twitter. It was years ago.
Karen Lewis suggested that I reach out to you to
do an episode.

Speaker 4 (01:06):
That never did till right now. How does that make
you feel?

Speaker 5 (01:11):
I think we were going to do an episode at
one of the Craft Beer summits too, and then something happened.

Speaker 1 (01:16):
But life, as it often does, so it's only been
like six or seven years of me just ignoring you
and not asking you to do an episode, and I'm
very sorry I answered the call, though you did on
short notice, also which I appreciate.

Speaker 3 (01:32):
You said October first, I said, I am there.

Speaker 1 (01:34):
Yeah, I mean it's a hard cell monk seller, just
a pre eminent brewery in the area.

Speaker 2 (01:40):
Well, thank you.

Speaker 4 (01:41):
I mean you can get the new, the old, and
the experimental.

Speaker 2 (01:45):
Right, yeah, we do a little bit of everything. Got
the open fermenter, right yeah, and that's here actively going
right now. Looks like a big old loaf of bread.
Started with three of those and then took two out,
and we have a couple of horizontal loggering tanks now.
So we're doing of course the Belgian beers, which I
think is kind of what we're most known for, but

(02:06):
we do some really good loggers as well, and of
course some IPAs and stouts and everything in between. So
we do a little bit of everything.

Speaker 4 (02:15):
Not to mention a full bar and a restaurant, full bar, restaurant.

Speaker 2 (02:19):
You know, it's funny. The full bar was kind of
a afterthought when I was riding the business plan. I'm like, okay,
I don't want a group of six people that want
to go out and one person wants a vodka cranber
or something and not come here. I want everyone to
be able to come here. And I think we started
with like five bourbons on the list and now we
have about ninety. It's been quite a thing. Yeah, and

(02:43):
our cocktail program has been awesome, headed up by Kevin
mac our bar manager. And of course the food, yeah,
food is kind of Belgian European esque. I call it
fine pub food. Yeah, but it's you know, fish and chips, muscles,
really good burgers. So yeah, a little bit.

Speaker 4 (03:02):
Of everything, a little bit of everything.

Speaker 1 (03:04):
And I know the plan was a restaurant obviously, but
it's fun to watch you guys grow into like what
the concept was originally to now, which is ten years
ten years.

Speaker 2 (03:14):
Yeah, and you wouldn't know unless you like saw before
a picture of me and then a picture of it now.
I'm like, yeah, it's been ten years. Yeah. The original
concept was very small. In fact, we were looking in
midtown Sacramento at the I think it was called City SuDS.
It was a laundromer. Oh yeah, yeah, right across from Mulvany's.
Actually put a letter of intent to open there and

(03:34):
that was about forty five hundreds for our feet.

Speaker 4 (03:36):
Yeah, that was a Golden Road spot eventually, right.

Speaker 2 (03:39):
I believe. So yeah, yeah, so that just didn't work out.
And I am from Roseville, and the city owned this
building that we're in now, and they were actively looking
for something for Downtown's part of the revitalization of downtown.
So they reached out and I came and looked at
the building and it was much bigger than we were anticipating. Yeah,

(04:01):
we went from about forty five hundred square feet to
the total building size.

Speaker 1 (04:05):
Hears about nine thousand square double or not?

Speaker 2 (04:07):
Right? Yeah, so yeah, so it it. It went from
a brewery with a little bit of bar stuff and
a little bit of food to a full on restaurant
with a full on full of bar and a brewery.
So yeah, it's evolved, and downtown has evolved, and it's
just an amazing place. You know, tons of people coming

(04:29):
down and it's fun.

Speaker 4 (04:31):
Yeah, Ever, how do you feel about this business project?

Speaker 5 (04:36):
I can't remember the first time I came out to Monkseller.
It was probably, I want to say, like seven or
so years ago. So I don't get out to Roseville.
It's very much off the grid for me. But Monk
Seller was on our quarantine rotation like during COVID where

(04:59):
we would get takeout food, and then we've been out
here a couple other times softball tournaments and stuff.

Speaker 2 (05:04):
You know.

Speaker 5 (05:05):
But when I mentioned to my son that I was
doing the podcast here, he was like, oh my god,
their duck fat fries are so good and like a
teenager remembering that specifically. I was like, wow, I didn't
even remember that they made duck fat fries. But you're right,
and so that was cool, awesome. But as far as
like the beer options here, go always a fan because

(05:26):
I'll drink pretty much anything. That's one of the things
that I it's a pet peeve of mine when you
go somewhere and they're like, oh, well, what do you
normally drink? Well, it depends what you have, right, So
sometimes I'm in the mood for an amber ale. Sometimes
you know, I'm hungry, I want a hazy something I
can chew on, or it's hot, maybe I want a
pilsner or culture or something. But tell me what you

(05:48):
have and then I'll make an educated decision. So love
going to breweries with options.

Speaker 2 (05:54):
Right.

Speaker 3 (05:54):
So Monks is definitely one.

Speaker 2 (05:56):
Of those awesome thank you yeah for me, it's people
ask me all the time. What's your favorite beer? And
I don't really have a favorite beer. I have beers
that I drink often, but yeah, it's more.

Speaker 1 (06:06):
Of the mood in the situation.

Speaker 2 (06:09):
Yeah, it's just like am I eating something?

Speaker 3 (06:11):
It?

Speaker 1 (06:11):
Is it hot?

Speaker 2 (06:11):
Like you said, is it? Yeah?

Speaker 4 (06:13):
So many factors.

Speaker 1 (06:13):
It's like, that's the same thing for movies, like, yeah,
if you're like in a really good mood, you're not
gonna watch watch your favorite movie.

Speaker 4 (06:17):
If it's a sad movie, you know.

Speaker 1 (06:19):
Yeah, yeah, it's like, yeah, it's my favorite. In these circumstances,
this would be what I would like to watch rite
or drink. But we're not in that circumstance. So the
answer has changed. I think we're all adult. We don't
have a favorite color anymore. Doesn't we have a favorite color.

Speaker 2 (06:34):
I always go back between blue and green.

Speaker 1 (06:36):
Yeah, see multiple colors for certain occasions. Yeah, exactly, earth tones.
I'm a big earth tones person.

Speaker 3 (06:40):
I'm a teal girl.

Speaker 4 (06:41):
Okay, Well, teel is a great color.

Speaker 3 (06:43):
Yeah, but you can't wear it every day.

Speaker 1 (06:45):
No, it's too poppin'. Yeah, it's too bold. Sometimes turn
it down.

Speaker 3 (06:50):
Probably black every day?

Speaker 2 (06:51):
Yeah in my.

Speaker 4 (06:52):
Heart, Yeah, black in my heart. Steel on the for me. Yeah,
so I think that's I think that's fine.

Speaker 1 (07:01):
So today as we're recording, which no one will be
here to be aware, this won't matter to anybody listening
because they've missed it.

Speaker 4 (07:06):
Today is Octoberfest for you.

Speaker 2 (07:08):
It is Octoberfest. Yeah, it's Octoberfest number ten for us.
And we always follow the same schedule as they do
over in Munich, which it varies, but usually the kind
of second to last weekend of September. And one of
the cool things is that we do is just like Munich,

(07:29):
we have our Mayor of Rose will come and kind
of kick off the celebration that happened last night Friday,
and then today tonight we have we always pick someone
from our social media to kind of come and do
a guest tapping.

Speaker 4 (07:42):
Oh yeah, I saw that.

Speaker 2 (07:43):
We make a big deal out of it. And we've
got a little firkin in the back of the of
the bar and I make sure it's warmed up a
little bit so it sprays all over the place. It's fun.
And then the band, we have a band that comes.
They've been with us both times for about four years now.
So yeah, we as you can see what your listeners
can't see, but we kind of turned it into a

(08:05):
big Belgian or sorry, a German beer hall.

Speaker 1 (08:08):
Yeah.

Speaker 2 (08:09):
It's kind of the one the few times that we
do kind of put the kind of branding of things
here off. Most of the time we try not to
a lot of Hoffbrow going on, right, Pauliner Hofbrow?

Speaker 4 (08:23):
Did you figure out who you're gonna have tap it today?

Speaker 2 (08:26):
We did Zach Susa. Okay, he's been trying every single
year for ten years.

Speaker 4 (08:32):
Okay, yeah, throw my bone, Yeah yeah.

Speaker 2 (08:35):
Throw my bone. And so he was he was here
last night and kind of watched the mayor do his thing,
and I think it's a little nervous.

Speaker 1 (08:42):
So yeah, oh it's a nerve wrecked Yeah.

Speaker 4 (08:44):
Yeah, yeah, how did the mayor do?

Speaker 2 (08:46):
Mayor did fantastic. He was in the ten years that
the ten times we've had a mayor come, he was
the only one to come in later Hosen Okay, So
he was just ready to go, and he's such a
such a ham and just kind of really just played it.

Speaker 1 (09:00):
Up, played it up. That's how you gotta do it.
If you're like, I don't know what I'm doing, just
play it up.

Speaker 4 (09:04):
Yeah, that's the secret. Yeah, have fun with it.

Speaker 2 (09:07):
Yeah, And I cautioned them, I kind of I said,
don't do it too. You know, when you're tapping, make
sure it's you're just kind of hitting it a little
bit because we want some spray. We just don't want gush,
you know, it's just yeah, yeah, just tap it in,
tap it in, give it a little tappy. Yeah.

Speaker 1 (09:21):
And you were mentioning earlier your love of Octoberfest for multiple.

Speaker 3 (09:25):
Reasons, right, So it's birthday, it's october Fest season, it's
birthday season for me. My birthdays on Monday. So just
great timing.

Speaker 5 (09:37):
I think every year it's like october Fest the weekend
before october Fest, somewhere else the week next weekend. As
a I think Martzen is probably my favorite style just
in life. I as a youth, I will say twenty
plus years ago. I one of my early jobs was
at suid Work h Brey, the Sacramento.

Speaker 3 (09:59):
Lo actually, so that's aging myself.

Speaker 5 (10:04):
And so you know they always had like the four right,
so the Marts and the Hellas, the Pilsner and the
hef aays forget about the half. But Martzen was like
my beer awakening, I think. And then you get into
the winter and it's like Dappelebach and then the spring
we do the my box.

Speaker 3 (10:23):
I still say we no affiliation anymore, but it's like.

Speaker 5 (10:31):
Mother's milk, really, and so october Fest really lends itself
any kind of fest beer. I also love a Vienna Logger,
so that's like my go to. I think if if
someone has that on the menu easily first Bear.

Speaker 2 (10:46):
Yeah, I loved that you brought up suit work because
that's kind of really that in Rubicon kind of started
it for me back in the like in the early nineties,
like ninety one ninety three, and suit work in particular
just I mean, I lived in Roosevell at the time,
but my now wife and I would go there and

(11:07):
just kind of hang out, and it's and it's kind of,
you know, I had already fallen in love with beer
and already was thinking that maybe this is what I
wanted to do for a living. But suit work amparticularly
just kind of you know, they had the open permitation things,
which they still do in Davis. So and it was
cool because actually two weeks ago yesterday, we did a
collaboration with them Kolsh So we're going to have that

(11:29):
on for our anniversary one of the beers that we're doing.
So it was a total full circle, just awesome bucket
list collab for me.

Speaker 4 (11:37):
So yeah, culch collaboration, I like to think, is what
it's called.

Speaker 2 (11:42):
Yeah, you do that.

Speaker 4 (11:43):
I don't think anybody's ever done that before. Is that
even allowed?

Speaker 2 (11:47):
Yeah? I like that. We don't have a name for it.
Picked the name.

Speaker 4 (11:51):
Yeah, I'm full of them. I got all this stuff. Andy.

Speaker 1 (11:56):
Not only are you ten years in at Monkshiller, but
you've also brewed before and it doesn't matter for this question.
I just wanted to put it on the records and
people know you're not just some ten year in the
game guy. But you also recently came back from Europe.

Speaker 2 (12:09):
How was that awesome?

Speaker 4 (12:11):
If you're like a European style brewer, that's happy.

Speaker 2 (12:14):
Yeah, a great trip, Yeah, I was. I was lucky
enough to go to Germany actually when I was between
my junior and senior year of high school. Stayed with
a family and then toured around. And I didn't know
it at the time, but really that was kind of
what got me down this path. When I look back
on it, you know, it wasn't uncommon to I was

(12:37):
seventeen at the time, so not uncommon to just sit
around with my host family, their fourteen year old and
their eighteen year old, having dinner and we're all sipping
on a small glass of beer, just hanging out. And
it wasn't about, you know, as teenagers at the time
from America, we were like, all right, let's get beer,
let's get drunk, let's you know whatever. Over there, it's

(12:59):
just a it's just part of normal civilized life and
you just sit around and you drink something and you
eat food and you talk at politics or sports or whatever.

Speaker 1 (13:09):
So it was a total eye opener for me.

Speaker 2 (13:12):
So, you know, after that, went away to college, came
back and went back to Europe at that time, and
that's really the moment that it kind of solidified for
me as far as that whole kind of European culture
concept of beer and food and just good times and
not about getting drunk and being silly. Yeah. So it

(13:35):
came back and moved back in with my parents and
started making beer in their basement, and then UC Davis
had a brewing Science Engineering certificate program, so I did
that and then got out and started bringing a Sacrament
of brewing company in nineteen ninety.

Speaker 1 (13:54):
Five, yeah, so we've got our seed, you've got our grivenation,
and we've got our malting.

Speaker 4 (14:00):
That's what I got.

Speaker 5 (14:01):
And that.

Speaker 3 (14:03):
Fun fact you mentioned Sacramento bring, I found an old
coupon for that because.

Speaker 5 (14:14):
I remember, like I was working at studies like around
the same time, and so we would go out Sacramento
Brewing Company and like I had, I don't know, coupons
for restaurants and stuff were like much more prevalent than
they are now. But so I found it and it
was in perfect condition, and so it's actually.

Speaker 3 (14:30):
On my fridge.

Speaker 2 (14:30):
Wow, that's a relic, yeah, frame.

Speaker 4 (14:32):
That yeah, that uh yeah.

Speaker 1 (14:35):
Sacramo Brewing was a block and a half from where
my first like living alone rental property was, so I
was there very frequently in the like two thousand and five,
thousand and six maybe I don't know that it's probably
when there, I don't know, time is a who cares?
That's about right right, and then two thousands, Yeah, I
would have my birthday there and.

Speaker 4 (14:58):
My favorite thing was that they always had mhm alagash on.
They had a.

Speaker 1 (15:03):
What's that one that's super super good you know, the
no no, no, the super powerful curio was always on.

Speaker 5 (15:12):
Yeah.

Speaker 1 (15:13):
Oh man, I was like, I can walk a block
and a half Agot to Curio. That's incredible. That's a
big part of a Sacramore beer history.

Speaker 4 (15:19):
Like you're from there.

Speaker 1 (15:21):
So there's some other people that are having Octoberfest today
that also are from there. I don't know if it's
in the water at Sacramento Brewing that you would just
really love Ootcobrafest, do.

Speaker 4 (15:28):
You think maybe?

Speaker 2 (15:29):
Maybe?

Speaker 4 (15:30):
Maybe?

Speaker 2 (15:30):
I mean Sam the owner, original owner and founder of Sacrowing,
he was a big European beer fan, and of course
mister Hoey got his.

Speaker 4 (15:40):
Oh that's the name. Yeah, yeah, yeah.

Speaker 2 (15:43):
So in fact, we Peter and I Peter and I
just did a collap for our anniversary and it's kind
of an homage to to Sam Peterson. It's a British bidder.

Speaker 1 (15:55):
In fact, I oh no, well, I.

Speaker 4 (15:59):
See, I'm magically and I.

Speaker 2 (16:01):
Have to say before you try and taste it, it's
still it's just finishing up permatation. It's not done. But
this beer is kind of patterned after a beer that
both Peter and Howe and I love in England called Landlord,
and it's the Timothy Taylor Brewery. It is often or
most served out of a cask in England. It's just

(16:26):
over four percent alcohol. It's one hundred percent golden promise,
a little bit of crystal malt and steering golden hops.
So yeah, most of the hop edition in the whirlpool
kind of a knockout. But this beer, at least during
our anniversar will be served out of our beer engine

(16:47):
and should be tasty. Oh and I did forget to
say that this was open fermented in the right behind us,
just like it is at the Timothy Taylor Brewery, and
we got ahold of their yeast, so it has a
nice little estuary component, but they're a little bit of

(17:08):
citrus kind of speak them that hop hop charge, the
late hop charge. It was a good amount of steering goldings.

Speaker 4 (17:15):
Yeah.

Speaker 2 (17:17):
Oh and then a firm I think I think we
went for thirty five eye views. So for such a
low gravity beard, it's got a firm, firm amount of
bitterness there. But it's one of those beards that you
can just drink all day long. And how far through
the fermentation project processes this would you say?

Speaker 1 (17:36):
Right now?

Speaker 2 (17:37):
This is about five days in so it's finished, it's
hit its terminal gravity. So now it's just kind of conditioning.
We we'll take the temperature down today actually tomorrow in
another day of diastal rest, and then it we'll just
sit in cold condition until we're ready to go. We're
gonna bottle it, bottle condition it in kind of a

(18:02):
listeners can't see it, but it's kind of this Bombardier
style bottle, so it'll be bottle conditioned and available nice
during the annibritary.

Speaker 1 (18:10):
Hell yeah, yeah, Now you mentioned casks and those often
are named a different thing. Yes, frekin, freakin. And now
I don't want to be the person who says this
is my idea, but I thought during the most recent
Sacked Beer Week, one of the things that I'd missed

(18:30):
for the last several years is the fur confest that Rubicon,
as previously mentioned, used to do, and they kind of
went away the Buffalo, and so I started a small
petition to maybe think about doing that for next year's
beer week. But then one of your employees took that
idea and ran up the flagpolear sounds like it seems

(18:51):
like for your anniversary.

Speaker 2 (18:52):
Maybe Yes, yeah, we are in fact doing a fur confest.
We did do a few of them during Sack week,
even when Rubicon was still doing it.

Speaker 4 (19:03):
Oh yes, I did cop one.

Speaker 1 (19:04):
Yeah, yeah, yeah, just because.

Speaker 2 (19:05):
You know, as Amber mentioned, it's it's not like you
just hop in the car and come out to Roseville
and drink or people from rosewolt and I mean you
can now with Uber and Left and all that, but
I wanted to do something different and fun here in
Plash County. So I didn't feel like I was in
impacting theirs. But so we have done several but yes

(19:25):
for anniversary, specifically wanted to do one. And we're doing
it on the Saturday of our anniversary, which is the nineteenth.
So we're doing something every single day that week, but
that Saturday, we're doing the fur con Fest. And you know,
as I thought about different breweries that I wanted to
kind of include in, and it kept kind of just
kept going back to these some of these old school

(19:47):
just classic breweries that have been around a while. So
so Moonlight is going to join us that day, Sierra Nevada.
Of course, I'm really hoping it's the Pale Ale. Yeah,
reached out a Firestone Walker, but they weren't able to
join us unfortunately. Anderson Valley the boon to Amber.

Speaker 4 (20:06):
Oh, I would love a boot.

Speaker 2 (20:08):
Oh that sounds perfect, gonna be awesome.

Speaker 4 (20:10):
Yeah, I'm not you know what, I'm just gonna drink that.

Speaker 1 (20:12):
Sorry everybody else, I'm just gonna drink the boon to NonStop.

Speaker 2 (20:16):
Who else were we? Oh? We have a couple of
new newer breweries. A sante Adis is going to give
us a fantastic season, slightly dry hopped in the firkin.
Who else we got Wondrous? So some of the newer breweries,
Wondrous log Off will be here. Maddy Groves gotta have
regular style and a.

Speaker 4 (20:35):
Cask here like a mild there.

Speaker 2 (20:38):
He's not exactly sure yet, might be a dry stout.
He's kind of checking his production schedules.

Speaker 4 (20:43):
Okay, yeah, good because that mild is incredible.

Speaker 2 (20:46):
Will be fantastic. But yeah, and then of course us
and am I forgetting anyone? Oh last, I forget Peter Hoey?
Yeah yeah, Urban Riots will be here as well.

Speaker 1 (20:59):
Yeah, I was really hoping to be more of Sacramento
bas But I get it. But I mean, I know
a lot of people got rid of their firkins over
the years, because you know, fir confess was dead and
nobody was literally beer moods changed, I think is a
fair thing to say as far as moving. Yeah, and
like to me as much as I'd look forward to

(21:20):
a seer in Avda paleol on cast. One of the
things that I always thought freakins genuinely do was really
handle ipa though, because they kind of round off the
hot bite.

Speaker 4 (21:30):
But I think now that I like, I think it
was yesterday made the day before.

Speaker 1 (21:34):
It's like, you know, I think a haze would do
pretty well because they already kind of round off those
hot flavors.

Speaker 4 (21:37):
Anyways, maybe we do a furking taste or you'd see
what that does.

Speaker 2 (21:41):
I'm like, that's I don't think anybody's done it, because
why would you.

Speaker 4 (21:46):
But what if they didn't.

Speaker 2 (21:47):
I didn't ask anyone to bring a hazy should.

Speaker 4 (21:49):
You shouldn't have, and you shouldn't have. I mean, I
didn't think about it.

Speaker 1 (21:52):
I'm like, well, I guess I guess it could work
because of the way those flavors work.

Speaker 4 (21:55):
Because like I remember, people.

Speaker 1 (21:56):
Be like, oh, we've got our own this beer with
like you know, a fruit as into the furkin.

Speaker 4 (22:01):
So I'm like, well, if you're kind of fruity too,
so you could maybe try a hazy in a fur
good Yeah, something to think about for next year.

Speaker 1 (22:08):
Yeah, I'll make one. My brewing history is marked with
undrinkable swill. But we could try it.

Speaker 2 (22:16):
But yes, Moonlight is doing their bombay by boat. Okay,
so that there's your ipea.

Speaker 4 (22:23):
Yeah, I just had one.

Speaker 1 (22:25):
I just watched somebody drink one of those across the
bar from me last week and it was wonderful, like
a great choice.

Speaker 2 (22:31):
Yeah. But yeah, I wish I could invite more. I mean,
we just we're gonna do it in the brewery and
we can handle about ten.

Speaker 1 (22:38):
Yeah, ten to ten, about the number you want. Also,
because the demand isn't really there. This is a test
market run. You can't be having thirty of them.

Speaker 2 (22:46):
Yeah, And we've got, you know, twenty four hours maybe
to pour these things and have them taste good. I mean, so,
so we're going to try to get it all done
in one day. Yeah, but you know I do, and
I will certainly reach out to you, Ben Rice when
this happens. I would love to do quite a larger
kind of real ale forking fast four sac of beer week. Okay,
maybe even in a bigger, big spot, Yeah, somewhere down

(23:11):
downtown yeah, I essentially located.

Speaker 4 (23:14):
Yeah, like a bar that has a space for it.

Speaker 2 (23:16):
Yeah, I have twenty or thirty of them there, and
just go for it. Make it almost a fast festival.

Speaker 4 (23:21):
Yeah, no, make it a whole day and make a
day of it. I think that's I don't know.

Speaker 1 (23:26):
I feel like if once you've once you've had it,
you kind of it's a different level of beer drinking
to me, you kind of get more education out of
it and more of an idea of like how deep
those flavors can get.

Speaker 4 (23:40):
I don't know, that's that's that's me as an old
old fart who misses those days.

Speaker 1 (23:47):
So thank you for doing it, by the way, And
I think ten is a perfect number because it's not
too much to put on somebody.

Speaker 2 (23:54):
Absolutely. Yeah, we'll do a little four outs tastings. People
can get that or a full pint. Yeah yeah and
Chad Ferkins for ten years. Yeah yeah, oh, look at
that just happened to work out that way.

Speaker 4 (24:06):
Yeah, what are you what are you putting in yours?

Speaker 2 (24:10):
Uh? For sure, this that we're doing with Peter Hoey
and then depending on if we have a little more room,
I'd love to do our esb oh oh, yeah, and
do it real, let it condition, let it do a
little fermentation in there.

Speaker 1 (24:27):
Yeah, really put that special in there. Yes, this is
my most MPR moment I've ever had.

Speaker 3 (24:36):
You guys sound like the ladies.

Speaker 1 (24:39):
Yeah, okay, I've gotten gotten too far into this. It's like,
oh yeah, oh yeah, I can just imagine really put
that special in that special bidder. I mean personally, I
don't know if you saw my crossed fingers. It was
for the for the porter, but you know, you know
I didn't see the s ESP coming and I'm like, okay,
actually that's a that's a great idea.

Speaker 2 (25:00):
So well the porter is an option too, because we
were discussing that with my brewers last week, and I
think we might have an opening to throw the porter in.

Speaker 4 (25:10):
Yeah.

Speaker 2 (25:10):
So see, we'll see all these things. If we get
it brewed, then there's a chance it'll be in in
a furkin.

Speaker 4 (25:15):
Yeah yeah, see yeah, Now there's gonna be twelve furkins.
I've just did.

Speaker 3 (25:21):
Ten for tens.

Speaker 4 (25:22):
Was gone.

Speaker 1 (25:24):
I've thrown it away. Yeah, me and my talking you
blew it. Yeah, I'm sorry, just like those furcus we've blown.
Because everyoney's gonna love furkin Fest.

Speaker 4 (25:32):
I think we've sold.

Speaker 2 (25:33):
It, I think so, I hope. So. Yeah, I think
it's a you know, for people who haven't had beer
out of a furkin, it's like you said, it's a
different experience. There's different flavors. There's you're not fighting with
the carbonation and that kind of bubbly you're you're just
getting more out of it. Typically they're a little warmer too.
I mean, we'll have ours kind of hopefully in that
forty five ish range forty eight, but we'll see. Yeah,

(25:57):
it's hard when you don't have refrigeration. We're gonna just
kind of throw the lights on. I'm here now. But
it's a it's a definite, very cool experience for people
who haven't tried.

Speaker 4 (26:07):
Yeah.

Speaker 1 (26:07):
I think it's a great way for like the very
hop oriented beer drinkers to kind of understand like what
Malden yeese do to a beer. I think it really
downplays the hop a lot and really kicks up that
mauld a lot.

Speaker 2 (26:19):
Yeah.

Speaker 1 (26:20):
So I think it's like for me, like like I
said earlier, the death of flavor, that you don't really
experience it in like a typical client.

Speaker 2 (26:27):
I love it right right. Yeah.

Speaker 1 (26:29):
Yeah, So that's and I'm not a anyway, it doesn't matter.

Speaker 4 (26:33):
I'm not a beer expert. That's just what I get
out of it.

Speaker 2 (26:35):
But well, yeah, beer is it's subjective. I mean, you
get what you get out of it.

Speaker 4 (26:42):
Yeah.

Speaker 2 (26:42):
And just because I mean not like something doesn't mean
it's not good. It's just someone else might love it.

Speaker 4 (26:48):
Yeah.

Speaker 1 (26:49):
Speaking of things that maybe we differentiate on, were talked
about Octoberfest earlier.

Speaker 4 (26:53):
Let's go back to it fest beers.

Speaker 1 (26:57):
I think the beautiful thing about it a fest beer
or Meritsen is that there's a pretty wide range of
color and maltiness. What is your perfect fest beers slash Mertens?

Speaker 4 (27:10):
Do you have a preference.

Speaker 2 (27:11):
I tend to lean more toward the Vienna style, just
because I think it's you know, when you're drinking leaders
at a time, it's nice to have something that does
have some flavor, but maybe a little lighter on the
on the malt. But you know, it's interesting the fast Fears,
like modern fast bears, are totally going the opposite direction

(27:33):
from from Mertens. I love Merten, I love suit work Merton,
but oftentimes now, I mean they're they're not far off
from the hellas really much lighter, a little lower alcohol.
So we went Last year we went more toward the
modern interpretation of fest. This year we went back more

(27:55):
toward Vienna. And I think people are telling us at
least they want more merits and that's what they when
they go and have a Fest beer. They're looking for
a I think so yeah.

Speaker 1 (28:08):
But I think it's also again to the person, like,
so you've got like your half brown, your Pollener up,
and I think those are distinctly different october Fest beers.
Like for me, I'm going to drink the Pollener and
a half brown I'm not really a huge fan of actually,
but where you stand on that.

Speaker 2 (28:24):
Particular, I don't know that. I gotta be careful here.

Speaker 4 (28:28):
Oh that's true. You've got the advertising stuff.

Speaker 5 (28:30):
Those are also the Germans, Yeah.

Speaker 4 (28:33):
Right, yeah, right, yeah.

Speaker 1 (28:35):
But I think I think that's a beautiful thing about
beer in general, but also that understanding that like a
style can have these wide ranges, right, Like to me,
I'm like, I don't want that, and like I think
the october Fest the Fest beer is kind of like
a Goldilocks, right, Like it's too maldy, it's not maldy enough,
you know, it's too high av B, it's too low
AVV and it just got you just have your like

(28:55):
ranges that you're just trying to find.

Speaker 2 (28:57):
Yeah, totally. Yeah. And you know, like I said earlier,
it's like when people are drinking leaders of stuff, you
got to watch out. I mean, getting much above six percent,
you're and you're quaffing leaders of this stuff, you're gonna
get yourself in.

Speaker 4 (29:13):
Day is gonna be wreck. Yeah. Yeah, I want it
probably around five a little bit below.

Speaker 2 (29:18):
I think that's a good number.

Speaker 4 (29:20):
That's my cap.

Speaker 1 (29:21):
Yeah, yeah, that's where I But like, also in the leader,
you want to have that color, that gold that you
got there, as opposed to like a kind of lighter
brown or like a darker brown or a light yellow
gold hybrid.

Speaker 4 (29:32):
I'm like, I don't want either of those. I want
I want gold.

Speaker 1 (29:34):
Yeah, I want you what you want, Yeah, exactly, But
that's not what everybody wants. And that's why there's that range, right,
So people have their preferences.

Speaker 2 (29:40):
Yeah, and that's why we have Polliner, That's why we
have Hope Crowd. We've got all kinds. Yeah, you have
what you want.

Speaker 1 (29:47):
Beer's wonderful, that's what I and I think that's the
other thing a lot of people that don't drink beer
is they think that you've had one, you've had them
all right, and that's not true.

Speaker 2 (29:56):
Yeah, yeah, which is Yeah, I'll never I'll never forget.
Sooner after we opened, I think we had a Duchess
dabor going on tap and I had four ladies sitting
there drinking red wine, and like just went over and
talked to them, and they were enjoying their wine and like,
do you guys like beer? Like, no, no, we just
like our wine. So I went over and poured a

(30:18):
couple of samples of the Duchess and gave it to them,
and they're sitting there sipping it, and they absolutely loved it.
They're like, we didn't know beer could be like this,
you know. It's all it's not as much of educating
people now because people have so much more understanding of
beers and beer styles now than they did, you know
when I started. But even now, there's opportunities for people

(30:39):
that drink wine that don't drink beer give them some
beer that they'll like.

Speaker 1 (30:44):
So it's fun.

Speaker 2 (30:45):
It's part of the fun.

Speaker 4 (30:46):
Yeah. Oh, I just saw this the other day and
I was like, wait, hold on that. So there's a
somebody in the beer space, like I think it's a
malt malster.

Speaker 1 (30:59):
Sorry, that's doing like a flavor additive, that is barrel
aged flavor that you can just pour into your beer.

Speaker 4 (31:08):
How do you feel about that?

Speaker 2 (31:10):
I don't feel great about that.

Speaker 1 (31:14):
But I mean things have changed.

Speaker 2 (31:16):
I mean when I started it was I mean that
the amount of ingredients now and things that you can do,
I mean they're hybridizing yeasts and getting more juicy flavors
out of a yeast. It's crazy. So you know, I
tried personally to stick with more traditional ways of doing things,
like going to get in an actual barrel.

Speaker 1 (31:37):
But I mean some breweries don't have that options.

Speaker 4 (31:40):
Yeah, it's space, it's time, time and space.

Speaker 2 (31:45):
It's expensive intensive, and yeah, so I'm not Yeah, I
mean certainly there's no no judgment to breweries that do that,
and I think it you know, just in the last
let's say fifteen years, the amount of things that have
kind of hazy IPAs is one, the pastry stounce is another.
I mean, it's it's brought a lot of new people

(32:06):
into the market, So you know, I'm certainly thankful for that.

Speaker 1 (32:10):
Yeah, And it's certainly great for home brewers. I mean,
so you're like, I wanted to see what this is like,
just test it out. And then this doesn't happen often
on Barley and Me because no one cares what I'm doing.
But I did get a listener question today that it
was asked of me directly as a beer person. But
I was like, oh, I'll bring it up.

Speaker 4 (32:28):
I got some uldipool people on the pod.

Speaker 1 (32:32):
What happened to Newcastle? That's that was the question I got.
Why is it used to be so prevalent and now
it's not so much around?

Speaker 3 (32:39):
Didn't they and maybe I'm misremembering, but didn't they get
like outed for like the recipe? There was something in
regards to that, and there was some additives or something
that they.

Speaker 1 (32:52):
Were I think so yeah, but I think it's more.
I think more of his question was what happened to
Brown Ale?

Speaker 2 (32:57):
Yeah?

Speaker 4 (32:58):
In general?

Speaker 5 (33:00):
I mean I okay, So in my early drinking days,
Newcastle definitely. Shiner Bock was another beer that I would drink,
like at the dive bars that they actually had on
tap back in the day.

Speaker 3 (33:13):
I Sam Smith is a favorite of mine. Brown Ale
not a singer Sam Smith.

Speaker 4 (33:24):
I love.

Speaker 5 (33:25):
I will specify an English brown ail different than an
American brown ail, and I think there's there's an opportunity
there for sure.

Speaker 4 (33:36):
What do you think happened?

Speaker 2 (33:38):
I don't know. And I think I seem to recall
what Amber is saying, and it might have something to
do with the caramel coloring type stuff.

Speaker 3 (33:48):
Like artificial caramel coloring.

Speaker 2 (33:49):
Yeah, but yeah, it's just one of those styles that
just seems to kind of not want to stick around.
And I fully agree with with the English versus the
American brown. I'm not a big fan of darker malts
and hops. I just I feel like there's just a

(34:10):
kind of a butting head there thing that just doesn't
quite work for me. The what do they call them,
the Cascadian darks, the black.

Speaker 1 (34:17):
Eye pas oh, I never never was a fan.

Speaker 5 (34:19):
Yeah, there's red I pas, there's right IPAs. There are
so many of every category.

Speaker 2 (34:26):
Now.

Speaker 5 (34:27):
I just judge the Amadur County Fair Commercial Beer competition
last weekend, and uh, I think we use the Brewers
Association guidelines for that, but the amount of categories that
they had.

Speaker 3 (34:42):
Was ricoculous.

Speaker 5 (34:43):
Like you know, when you sign up to judge, you
get a list of things that you prefer to judge,
or you get the whole list and you can mark
what you prefer to judge, what you prefer not to judge.
And I want to say, we must have thumbed through
like hundreds of styles, which is not normal when you're
judging like a homebrew competition. Right, So then we get
there to judge, and because they've got like two hundred styles,

(35:07):
they only had like they had less than three hundred
beers submit, So then you've got like onesie twosie of
all kinds of crazy styles like multi.

Speaker 3 (35:16):
But they had it broken down.

Speaker 5 (35:18):
So we judged a flight of French and Belgian seysons.
But there was options for like American season or you know,
and then like tropical light loggers, which I had actually
not heard of, so I did look that one up,
or like it was Australasian tropical light laggers.

Speaker 3 (35:37):
So my point about it was like one of the
options towards the end of the day was, oh, do
you want to do a flight of American IPAs? I
was like, what even is an American ipa anymore?

Speaker 5 (35:49):
We've got West Coast, we've got East Coast, We've got
like the extra hoppy stuff. And then I'm like just
a just a regular American IPA. I don't even remember
like what that's supposed to taste like did more because
no one makes like, oh, this is just an American ipa.

Speaker 1 (36:04):
So yeah, yeah, because it got your Northwest pails and yeah,
it's just it's a nightmare.

Speaker 4 (36:10):
Like it's just like, let me grab an ichthyologist real quick, real.

Speaker 5 (36:14):
Quick, or even a sour. You know, there's the wine
barrel aged sours. There's people are making those smoothie sours,
which were crazy, but like, what even is a sour
beer anymore? Like people don't I remember going to Russian
River when I was first like exposed to their sour program.

Speaker 3 (36:39):
Which was amazing, but then you got into those.

Speaker 5 (36:43):
Like kettle sours and like the really fruity sours, and
you're like, this is not the same as these other sours.

Speaker 3 (36:49):
And I would like to go back to that, So
I yes.

Speaker 5 (36:55):
So now I get hesitant when I when I go
and someone has a sour and and I have to
I'm like, this isn't.

Speaker 3 (37:01):
A smoothies hour, right, Like I see that you've got Yeah,
what does this look like? Can I see through it?

Speaker 5 (37:09):
Is it?

Speaker 3 (37:09):
Like a John bajuice.

Speaker 4 (37:11):
What are we talking about?

Speaker 2 (37:12):
Yeah, yeah, and there's no substitute for those I call
them real sours, the barrel age, the barrel stuff, the
mixed culture. There's no substitute for that complexity. Yeah, I mean,
kettle sours are great. They have their they have their
their following, and yeah, they have their their benefits, but
it's not it's not the same. You can't call it

(37:34):
a sour and there's just not the same.

Speaker 4 (37:37):
Yeah, it's stuff.

Speaker 1 (37:38):
And if anybody knows about evolution, it's you. Uh, since
you had your evolution series all those years ago, the
evolution of the ip thot about that, Yeah, the e,
the loot and the ion.

Speaker 4 (37:48):
Yeah, yeah, that was fun. Yeah, that's a I P
A history.

Speaker 2 (37:53):
Yeah we did for those that do know. I think
this was our fifth and embracery. Yeah. Yeah, so I
got five like new her breweries. They're focusing on kind
of new style IPAs five kind of what I call it,
like mid two thousands, and then old school five brewers

(38:13):
Peter and Bill Wood and from load I Beer. So
we did an evolution series. Yeah, so an old school
kind of early mid nineties I PA. And then a
two thousand mid two thousands and then a new.

Speaker 4 (38:29):
But that's the past. That's five years ago. What's happening
in tenth anniversary? What are we doing?

Speaker 2 (38:34):
Let's move on to another beer.

Speaker 4 (38:35):
Okay, great, I'll do that.

Speaker 2 (38:38):
This is another unfinished beer. This is an ipa that
we did with Slice. Okay, and it's not dry hopped
yet just I think it's around seven days old. Cal East,
California Al East, mostly PILs normal, a little bit of Dextron. Well,

(39:00):
I think Simco is only in there right now, so
this is all Simcoe mostly at the knockout. But then
we're gonna dry hop it three ways, three ways of Nelson,
so a cry on Nelson, a regular Hopelle at Nelson,
and Keif, which I have never used before.

Speaker 1 (39:22):
So yeah, okay, excited about how this is going to be.

Speaker 4 (39:26):
Have you had a hop Keif beer?

Speaker 1 (39:29):
Not that I know?

Speaker 4 (39:30):
Have you had any experience with Keith in general?

Speaker 5 (39:34):
I usually so full disclosure. I typically stay away from
the West Coast. I pas anything dry hop, double dry hopped.
It's not my my favorite style, so that actually is
one of my I don't don't.

Speaker 4 (39:51):
I don't judge, I don't, I don't judge. But also
I don't want it.

Speaker 5 (39:56):
Yeah, I used to not drink i pas at all,
so I've come that far. It was double ip as
that really like kind of sold me because they've got.

Speaker 3 (40:07):
That that boulder backbone. So I will I will drink
some double.

Speaker 5 (40:13):
Ip as and then of course hazy. But even then
sometimes you look at them and I'm like, am.

Speaker 3 (40:18):
I drinking orange juices? What are we doing here? So
it kind of depends. But yeah, so probably no no
dry dry hawk key.

Speaker 2 (40:27):
Yeah, sorry, you're you're an og. You'd loved the i
p as in the mid nineties, and yeah, I had
a little bit of crystal chramel malt, a little more
malt background too.

Speaker 1 (40:36):
You can go to the Midwest, I call them Midwest
i pas of Midwest coast IPAs.

Speaker 4 (40:40):
They're very mald heavy. I mean, they've definitely like evolved
because of the reality of beer.

Speaker 1 (40:48):
But I remember I went back home because I'm from
North Dakota, sorry, and I went back and there's like
Fargo Brewing and I was like, I'll get an ipm'.

Speaker 4 (40:55):
Like Jesus, and this is so malty.

Speaker 1 (40:58):
But I'm like, okay, But then's that brewery in Pargo
that's a really good dryer, right, is that there. Trecker
is there and they have like they're known for, like
their hazes, and it's they're actually incredible and they're sours,
but they're.

Speaker 4 (41:13):
You know, the other sours.

Speaker 1 (41:16):
But like, yeah, I remember going back there and being like, oh, yeah,
this is they're still stuck in because beer's.

Speaker 5 (41:20):
New, so it kind of I mean, it's like pockets, right,
Because we just went on a road trip to northern
Colorado to Steamboat Springs. So we drove through Nevada and
then stopped in Park City and so we only had
one brewery in Park City, but it was very like
California style.

Speaker 3 (41:39):
There was sours, a lot of.

Speaker 5 (41:43):
Hazy I pas, and kind of like nothing in the middle.
So I can't even maybe I had a coolsh or
something because I was like, I don't know, yeah, And
then went up into Idaho so Grand Teton, oh, yeah,
which was smaller.

Speaker 3 (42:00):
And I thought it would be.

Speaker 5 (42:03):
That's what she said, got it, because I've had their
beer out here, so for them to be distributing, I
just imagined that it would be bigger. But it's in
a tiny town in Idaho. And then into like Jackson
Hole and then down into Colorado and in Steamboat Springs.

(42:25):
I think we went to a couple of breweries there
and very California.

Speaker 1 (42:30):
Yes, Colorado's a nice blend I think, like in California
of old and new school, because it's like, you know,
that's where Courus is, That's you know where New Belgium is.

Speaker 4 (42:38):
So there's like there's a rich history of Colorado beer.
I think, you know that maybe gets overlooked.

Speaker 1 (42:44):
I think people think a lot of Oregon in California
when it comes to American craft, but Colorado is kind
of one of those places where it started if you
think about it, the craft beer movement. Yeah, their association
is there, GAVs and like kind a chance to inner
Peter Bogart at purpose, but he's originally like the person
who brought sours to America. We had New Belgium and

(43:06):
that was a pretty great that would have it was
it was so it was so great there. They're so
sweet and the beers are just phenomenal. I still have
one just like hang out my fridge. I'm like, I
want one day this beer is gonna get drunk. But
it's been four years and I think it was like
a year and a half at that point, so it's
it's just a twelve houscan. I was like, one day

(43:27):
you're gonna get drunk, and don't wait too long. Ye
I feel like I feel like the next year and
a half, I gotta drink it. I gotta drink it
the next year and a half or else it's problems.
But yeah, well my thought was my girlfriend was pregnant, right,
so I'm like, okay, well once she's once we have
the baby, we could have this beers like a celebration.
But once she got had her kid, like she has

(43:47):
no taste for beer anymore, she doesn't drink it. I'm like,
oh no, And so I'm like, well, one day she'll
want a special beer and so I'll just I'll have this,
And like, hasn't happened. So I'm like, I don't want
to drink it alone. I've wanted to be unilso twelve ounces.
What am I supposed to do with this?

Speaker 3 (44:04):
I say, you drink it.

Speaker 5 (44:05):
I know at some point we I shouldn't even talk
because I'm like the biggest beer hoarder.

Speaker 3 (44:12):
Yeah, like the twenty two ounce bottle.

Speaker 4 (44:15):
Oh yeah, the bombers don't exist anymore. Yeah, way too.

Speaker 5 (44:19):
Many of them, and it's like you wait for these
special occasions because you're like, oh, yeah, I'm saving this,
and then the timing you have saved it too long
now and we are opening bottles from twenty to fifteen,
and we're like, this is like zwys awesome.

Speaker 1 (44:32):
I for sure have a twenty twelve of something lying around,
and I was like, Jesus, what am I doing? Like
I'll try to like, oh, Thanksgiving, you know, it's great?
Is a barrel aged barley wine por dessert with Thanksgiving?
And then I remember my family hates beer. And it's
a bit of a struggle to break down twenty two
ounces of it by myself.

Speaker 2 (44:50):
Are you guys going with Thomas Hardy Ale? Yeah, English Sale,
I've got a I think it's like a nineteen ninety bottle. Yeah,
I'm scared to open it, but you have to.

Speaker 1 (45:02):
I will point.

Speaker 5 (45:03):
I saw someone maybe in one of the beer groups
on Facebook, trying to sell some time I'm Hardy beer.

Speaker 4 (45:10):
I thought, I don't know.

Speaker 2 (45:12):
Yeah, they say it's good. Was it a nineteen ninety?

Speaker 4 (45:16):
Yeah, it's delicious. Anybody anybody this beers as old as
I am. Anybody anybody want this?

Speaker 3 (45:26):
So?

Speaker 2 (45:26):
Uh, yeah, this beer I just poured for you, is
it is an apricot Sayson.

Speaker 4 (45:35):
Immediately says on yes, no question.

Speaker 2 (45:38):
So this was a there's plenty. Oh yeah, this was
a Seyson that we did in our open fermentation tank.
So I started out stainless, just a normal kind of
Seyson yeast, and then we put it down into a barrel,

(46:00):
a mixed culture barrel that we've been working on for
several years, and it sat in that barrel for a
year doing its thing, and then we pulled it out
of the barrel and added some apricot puree in another
stainless fermentation and then bottled it and bottled contioned it.
So so this is we're releasing for our anniversary and

(46:23):
I'm super excited about incredible. Yeah.

Speaker 5 (46:27):
So my boyfriend is a huge Sayson fan. He's in
his Sayson phase right now. I went through mine a
while ago.

Speaker 4 (46:37):
I don't get out of it, but I'm always in
Aysan phase.

Speaker 5 (46:40):
I had one year where it's like it was Sayson's
just all day, every day. But we have this rating
scale for beers, like also everyone went through that on
tapped phase, right, So order for me to give a
beer a five when I drink it if it makes

(47:00):
my nipples hard because of the goosebumps that I get,
that's a five. And so I let Kevin take a
sip of this beer and he worded to me and
said five.

Speaker 1 (47:11):
Yeah.

Speaker 2 (47:12):
No.

Speaker 1 (47:12):
I saw his face and it was the same face
I think I made when I smelled it, because he's like, oh,
this is going to be a hitter. This isn't. Yeah,
And that Apricot really blends so nicely. I think a
lot of times when you get out of this into
Sizon and it kind of overpowers it, and this one
keeps both things so well.

Speaker 2 (47:32):
Yeah, and it's it's it's really a balancing act. I mean,
I'm a huge fan of Bernice obviously from from Sante,
and that's kind of the inspiration.

Speaker 4 (47:43):
Oh it's yeah, so good.

Speaker 2 (47:45):
And we have another one that I didn't bring up,
but you.

Speaker 4 (47:48):
Mentioned that you spent years working on this bear. What
does that mean I'm going to cut you off? Don't
you give this more beer?

Speaker 2 (47:55):
Well, when you're when you're doing weird, funky fermentation and
barrel stuff, it's it either works or it doesn't. It's
you kind of cultivate this. You know. We have several
barrels down in the basement and some end up just
not working, so we get rid of them and some work.
And this this actually started with a spontaneous culture that

(48:21):
we did up on our roof here at Monks several
years ago. So we took some some wort that we
that we made and took a five yellon bucket up
on the roof and let it sit up there for
about thirty hours, and then brought it down and dumped
it in the barrel and added some fresh word to
it and let it do its sing let that sip

(48:43):
for a couple of years, and then kept trying it
and like, yeah, this is working. So it's kind of
it's very old school, traditional kind of roll of dice,
but it's it's kind of working. So now we've took
taken that barrel and started inoculated another barrel. So so
we're kind of just trying.

Speaker 1 (49:04):
To Yeah, you're pulling from what you can out of it, right, Yeah, Okay,
what does that process look.

Speaker 2 (49:08):
Like the non brewer at home as far as inoculating
and yeah, so it's it's just like you what I
guess when you're when you're homebrewing or when you're making
bread or thing, you know, kind of making a starter. Yeah,
and it's just a small taking a small amount and
then just kind of adding to it, letting it build up.
And in this case it's you know, fifty three gallon barrels.

(49:31):
So fortunately we have you know, we're making beer often,
so we have a lot of stuff to hold from.
But yeah, it's just a painstakingly slow and process and
hopefully it works and sometimes it does, sometimes it doesn't.
But so we've got two good barrels that so there's
this one and then we're going to release another Sayson

(49:54):
which is non fruited, So same base, two different barrels,
two different trees of the barrels, pretty much the same inoculation,
same bugs, but drastically different. Yeah, so awesome.

Speaker 4 (50:08):
I love it so much. And this is just like
one barrel poor, it's not like a blend right. Wow.

Speaker 1 (50:14):
Yeah, this is an incredible barrel. Thank you, thank you,
This is an incredible barrel. I'm excited.

Speaker 2 (50:19):
Yeah, you had just stuff, super light color, very we're
calling it summer bell.

Speaker 4 (50:24):
Okay, I like that. Now did you grill these apricots
at all?

Speaker 2 (50:30):
We did not know. No, it was a puree that
we got from Oregon fruit.

Speaker 1 (50:34):
Okay, yeah, all right, now I've cut you off twice
from whatever your next conversation piece is.

Speaker 4 (50:42):
You can do it now. I guess.

Speaker 3 (50:46):
You were returning and reaching that way, that's all.

Speaker 2 (50:48):
Oh yeah, I was.

Speaker 1 (50:52):
Going to the the next beer.

Speaker 2 (50:57):
Yeah.

Speaker 4 (50:58):
Sorry, And do you want to explain on this stay
on any more than Kevin already did?

Speaker 5 (51:03):
Yeah, besides it being a five, I will I mean,
not stays on directly, but last last weekend, so we
happen to be judging all day together. So Keaven is
also a beer judge. We judged a flight of urban
spice beers, which can be any style. They just have
to have herbs or spices added. But it can get

(51:26):
weird because you've got you could be judging a variety
of different styles all on the same flight. But I think,
just my word of advice, if you are a home
brewer or even a commercial brewer and you're entering a
beer into that category, please say what the base style is.

(51:48):
You're laughing, but I think at least half of the
beers that we judge did not give the base style
the hurt how just yeah, just whatever they added to it.

Speaker 3 (51:57):
But how am I supposed to tell you like you
nailed it. I don't know what it's supposed to be.

Speaker 4 (52:03):
But also you can't tell it wasn't good.

Speaker 5 (52:05):
Right, Well, we had one and it was a golden
it was golden in color, but they added vanilla and
I'm like, all I'm getting is just vanilla Hopeah. And
then we had one that they added like five or
six different kinds of pepper and so it was very spicy,

(52:26):
but again did not give a base style.

Speaker 3 (52:28):
So I don't know, just putting that out there.

Speaker 4 (52:32):
As a thing in the universe, give me a baseline
to start from. I don't know.

Speaker 5 (52:36):
Yeah, I don't remember what I think. There was maybe
a sour with like coconut that was kind of good,
but other than that, it was coconut something else, but
it was Yeah, it was nice.

Speaker 3 (52:50):
It was TRD not monkey, but yeah, just something to
think about.

Speaker 2 (52:56):
Yeah, because when you're judging, I mean the by definition,
and you have to try to be as objective as
you can. And that's how you judge, right, It's how
you give points to a certain beer. And the only
way to do that is if you know what.

Speaker 4 (53:10):
You start is what you're judging.

Speaker 5 (53:11):
There was that the Apricot the Sayson. I mean, that's
a classic pairing, so great addition. If I if that
had been in the plight, I think that would have
won without a problem.

Speaker 4 (53:27):
How do I feel if you just entered? Yes? All right?

Speaker 2 (53:34):
So yeah, we're moving on to another one of our
our anniversary beers, and this is what we're calling Vintage ten.
And I don't know if you've ever tried Fuller's Vintage
al and it varies, it varies year to year kind
of they change the recipe. But this is mostly Marisota

(53:56):
pale almalt from Simpson's and a little bit of crystal malt,
a little bit of their medium crystal malt, and it
really is kind of I'm just calling it a British
strong ale. It's not quite a barley wine. It's not
ye it's a little big for a strong ale. It's
not an old ale, but it's the Fuller's house strain

(54:21):
of yeast and then a decent amount of East Kent
golding in there. Trying to get a what I was
trying to do is get a light kind of barley wine,
but a little bit of orange, kind of a little
bit of orange from the the Kent goldings, at least
the crop that I got. Yeah, and this is about

(54:44):
ten percent, so it's it's within barley wine range.

Speaker 4 (54:48):
Yeah if you just told me this was like five
point three. But yeah, yeah, yeah that makes sense.

Speaker 1 (54:54):
But like, yeah, I think, I mean, I guess when
you say it's a strong ale, first of all, you
should just see a pretty high AVV. But also I
I think the flavor profile, it's like, to me, like
a strong it's a kind of an implacable in between.
That's like, I get why you wouldn't call it those
things because it doesn't really taste like.

Speaker 2 (55:10):
Some kind of nut and dark fruit character that a
parlor wine would have. But and then yeah, bottle conditioned
in the bottle.

Speaker 4 (55:20):
I'm mad that this is ten percent because there's no
indication at all.

Speaker 2 (55:25):
Yeah, we've heard this about four months ago. I wanted
I wanted it to have some age for obvious reasons,
and vintage ten it was just a special beer, special name,
so I wanted it to have a little bit of age.
Didn't want you to know it was ten percent alcohol.

Speaker 4 (55:46):
Yeah until later?

Speaker 1 (55:47):
Yeah, yeah, yeah, just leave it. I think you're allowed
to just leave that off the menu, right, you don't
have to say what it is. Yeah, yeah, yeah, totally
legal and fine, just like you'll be surprised.

Speaker 4 (56:00):
Just walk away.

Speaker 2 (56:01):
Just five percent alcohol on the label and let people
have fun.

Speaker 4 (56:04):
Five question mark.

Speaker 5 (56:08):
I So I'm a huge Fullers fan, And there was
a time in my life about twelve years ago where
I started moonlighting as a bartender and I.

Speaker 3 (56:20):
Was working at the Fat Rabbit.

Speaker 5 (56:23):
Oh yeah, which is related to the Bond Lair in Sacramento,
and good friends with the boy at family who owns Bondlare.
And so this is like I can pick I can
see myself sitting in one of the wooden booths.

Speaker 3 (56:40):
Drinking this. That's kind of reminds me of just like
the bond Lare.

Speaker 2 (56:44):
Oh man, love the bond there, love it.

Speaker 4 (56:47):
Do you get there very often? You're in Roseville.

Speaker 3 (56:50):
It's tough, it's not that far, but it's not when
you're drinking to the player, like, then.

Speaker 4 (56:56):
You have to get you have to get out.

Speaker 1 (56:57):
You have to get out of that parking lot. Do
you have a fine parking If I've only parked the
parking lot once, that was a complete fluke. I'm like,
there's a space.

Speaker 3 (57:05):
I don't like getting out of that part.

Speaker 4 (57:07):
That's what I'm saying. And you've been drinking and you
gotta get out. I'm like, oh, this was short sighted.
But yeah, I don't go there very often, and it's
a bummer because.

Speaker 1 (57:17):
I really like it there.

Speaker 2 (57:18):
It's just a cozy little spot. Yeah.

Speaker 1 (57:20):
They just took our beer, so I'll get over there soon.

Speaker 4 (57:22):
Yeah.

Speaker 1 (57:23):
Yeah, they always have you one pretty much, right, Not always,
but yeah, a lot of time we're in the rotation.

Speaker 4 (57:27):
Yeah, I feel like I feel like the porter's on
on the on the on the engine.

Speaker 2 (57:34):
I think it was something strange, not I shouldn't say strange,
but I think it was some kind of hazy or
one off.

Speaker 1 (57:40):
I p a we did that they may have really,
which is, yeah, they take.

Speaker 3 (57:44):
More local stuff now than they used to.

Speaker 4 (57:46):
Yeah, because they were very much like we're a British
pub and you're gonna get British beer here.

Speaker 5 (57:50):
What I missed, though, is the having the dB A
on draft. Oh yeah, and I like what even happened
to DBA You hardly see it?

Speaker 2 (57:58):
Yeah, four in the cask? That would really.

Speaker 4 (58:04):
Yeah, the DBAs that's a standard, man.

Speaker 2 (58:09):
Yeah.

Speaker 4 (58:09):
Beer has changed. Beer has changed.

Speaker 2 (58:13):
There were five when I started at Sack Burying. There
were five breweries. Rubicon sued work Hogshead, which was an
old town sack Sacrament of brewing, and who am I forgetting.

Speaker 1 (58:27):
The Pizza place at River City and then River City
City the Pizza Place Hoppy.

Speaker 2 (58:35):
Yeah, yeah that opened. They were ninety six or ninety seven, Okay, yeah, okay, yeah,
but now there's what.

Speaker 1 (58:42):
Eighty plus eighty plus and I think it's like a
twenty nineteen numbers. So, I mean, but I think overall
openings are up over closing down.

Speaker 2 (58:56):
People are drinking last beer for sure.

Speaker 1 (58:58):
Yeah.

Speaker 2 (58:59):
So we're in a little bit of a Yeah, it's
the third one I've been in, so I'm not too
worried about it.

Speaker 4 (59:04):
Yeah.

Speaker 1 (59:05):
I mean you've got your full bar, you've got your restaurant,
you've got things for everybody.

Speaker 2 (59:09):
Yeah.

Speaker 4 (59:09):
Yeah. How do you feel about non alcoholic stuff?

Speaker 2 (59:15):
You know, it has its no, it has its place, right.
I mean, there are people that love to go out
and and vibe, and you know, there are people that
can do that in a healthy way, and there are
people that can't. And having an option for those that
still want to go out and have some fun, I

(59:36):
think it's great. We have some here. We don't make
any but boy talk about growth. Yeah, I'm an athletic growing.
They just bought who'ld they buy?

Speaker 4 (59:45):
I don't even know.

Speaker 2 (59:46):
I think they took over the modern time space maybe
oh really?

Speaker 4 (59:50):
Oh yeah, because okay, that makes sense. I want to
do a West Coast I think they had a West Coast.

Speaker 2 (59:54):
Operation, one of the big ones down there.

Speaker 4 (59:57):
So they introduced tall boys recently, all boys of any.

Speaker 1 (01:00:02):
I still think they're not They're just not quite there.

Speaker 4 (01:00:05):
Taste twice for me, Yeah, a lot a lot of
the stuff I think, missus.

Speaker 1 (01:00:08):
But there's some things that I'm like, Okay, I get this,
Like it's weird because they're like the main one they're
running wild I think is not that stellar. But there's
a few I'm like, Okay, this like gets pretty close
to what we're looking at, just as that in Amber.

Speaker 2 (01:00:21):
I don't know. I mean, I went through the BJCP
thing as well, and there was period of time where
I just I couldn't enjoy a beer after I went
through the whole program. And but now at this point,
it's like I can turn certain things off and just
sit there and not think about analyze it and think
about it, and just drink it. Yeah, but I can't.

Speaker 1 (01:00:37):
I can't get past the the.

Speaker 2 (01:00:40):
The wardy kind of character.

Speaker 1 (01:00:42):
Yeah, there's any it's thick in the wrong place, it's
in the wrong places, there's like a there's a textural difference.

Speaker 2 (01:00:48):
Yeah.

Speaker 3 (01:00:49):
I haven't had Athletic, but I have had is it Bravos?
They do?

Speaker 5 (01:00:55):
I want to say, it's a raspberry goza that's not alcoholic,
and I've bought like a full pack of that just
on a like I don't know, there was like a
discount code or something, and it was surprisingly good for me.

Speaker 3 (01:01:08):
But I haven't had any of their other.

Speaker 5 (01:01:10):
Styles, but it was kind of nice, like on a
hot day if maybe if you just worked out or
something and you're like, okay, Like I'm pretending that this
is a beer. It's refreshing, it's crisp, it's carbonated.

Speaker 3 (01:01:19):
I don't.

Speaker 5 (01:01:20):
I don't drink like Lacroix or anything like that. So
for me, like to be drinking or to not drink,
I should say, it's like, okay, this will work.

Speaker 4 (01:01:31):
Yeah, there's a excuse me.

Speaker 1 (01:01:34):
Barrel Brothers up out of the Santa Rosa area, not
Santa Rosa exactly, somewhere one of the towns nearby.

Speaker 4 (01:01:39):
They do full alcohol beers.

Speaker 1 (01:01:41):
They got a restaurant now, but they also do any
versions of anything that's under seven percent, so there's a
nice little chance to do side by sides.

Speaker 4 (01:01:48):
There would be like what what are the difference? And
they use their they use.

Speaker 1 (01:01:51):
A vacuum program that just sucks the alcohol out, so
it keeps most of the stuff that they made their
beer with besides the alcohol.

Speaker 2 (01:01:58):
Yeah, and is that a big brewery.

Speaker 1 (01:02:00):
It's not particularly big, No, because those are usually pretty expensive.

Speaker 4 (01:02:03):
Yeah, it was vacuum.

Speaker 1 (01:02:05):
Yeah, they were doing it in their small space and
they opened a bigger space, so I think that probably
helped them up with that.

Speaker 4 (01:02:10):
But yeah, no, they like we're in. And again the
stout really suffered.

Speaker 1 (01:02:15):
I think because there's so much that alcohol adds to
that body and mouthfield for a stout that there's no
good an ay stout, don't don't go there.

Speaker 4 (01:02:25):
And there are also not allowed to use the word stout.

Speaker 1 (01:02:27):
So oh so they have to do like a weird
name like flavored ale or something like that that sounds tasty. Yeah,
wants to flavored ale. I mean that's what they all are.
I guess you think about it.

Speaker 5 (01:02:39):
But yeah, I did drink not alcoholic beer when I
was pregnant. But that's for that that I like invested
in it out at dinner. Oh, I'll have a But
at that time, there was like two options that restaurants would.

Speaker 4 (01:02:52):
Have, Yeah, and they weren't good.

Speaker 2 (01:02:54):
No, it was.

Speaker 4 (01:02:57):
Is it Guinness that makes Guinness makes a good one?

Speaker 2 (01:02:59):
Yeah?

Speaker 4 (01:03:00):
Zero, The Guinness and Heineken are actually.

Speaker 1 (01:03:02):
Is the Guinness one is probably the best that I've had.

Speaker 4 (01:03:05):
Yeah.

Speaker 1 (01:03:05):
The Heidecan is better than regular Heineken, if you ask me,
the Heidage is zero better than regular Hindeken.

Speaker 4 (01:03:10):
I'll say it. Speaking of the just non alcoholic things.

Speaker 1 (01:03:16):
This has alcohol and it's a style it probably wouldn't
do well the dealcalization process.

Speaker 2 (01:03:23):
So this this beer has an interesting, pretty fun history.
So last year for our ninth anniversary, we did a
collaboration with Maxa and of course it was an Imperial stout,
and we took half of that beer and put it
into a fray Ranch bourbon barrel and then a Spirit
Works bourbon barrel. And this particular one is the fray

(01:03:47):
Ranch version. And the cool thing about that barrel is
we split a bourbon barrel of fray Ranch with Hawks
in Granted Bay, and so we got half of that
barrel in in Bourbon and they got the other half,
and then we got the actual barrel that that whiskey
was aged in and then put this beer in that

(01:04:08):
barrel and then so it's been in the barrel for
about a year now, a little over a year, and
we added a little bit of vanilla to the barrel.
This is just straight out of the barrel, so it's
not carbonated or anything yet, but it will be one
of the ones that we release on our anniversary. And

(01:04:29):
this is thirteen point one percent, so.

Speaker 4 (01:04:33):
It's been resting for this entire episode waiting.

Speaker 3 (01:04:37):
Also kind of sneaky though.

Speaker 1 (01:04:39):
Yeah, it's one of those things that you keep doing
bringing these beers out, like, by the way, it's going
to ruin your life, but it won't taste.

Speaker 2 (01:04:47):
Like I'm a sneaky guy.

Speaker 3 (01:04:48):
Yeah, there are some thirteen percent beers where it's like
a little hot.

Speaker 4 (01:04:53):
Yeah, this is not the case.

Speaker 2 (01:04:55):
Yeah, you could certainly tell when the beer was young,
and but you know, after a year in the barrel,
it got that one of the things in the design.
When I was working with Corey on this beer, I'm
not a huge fan of those really sweet pastry stouts,
and I'm like, I want the stout to be a
little closer to like Imperial style, a little drier. I mean,

(01:05:18):
it certainly has the sweetness there, but to me, even
with the vanilla, it's just not coyingly doesn't sit there
and stick on your tongue.

Speaker 4 (01:05:27):
Yeah, which I like personally. Yeah, I love the undersweetened.

Speaker 1 (01:05:32):
Yeah, I think the pastry stouts they're just I feel
like I'm getting diabetes right, and I'm like, I just
I just want to have a stout like like my
mom used.

Speaker 4 (01:05:41):
To make, you know, and.

Speaker 1 (01:05:44):
Like old ass but something yeah yes, ah yeah, like.

Speaker 4 (01:05:48):
And I don't like a like an abyss rabesity, so
yeah right, I don't know.

Speaker 3 (01:05:58):
Maybe I have a bottle of the twenty fifteen and and.

Speaker 1 (01:06:00):
My beer is probably in there yea, yeah, I definitely
have a bunch of abyss like seasonals.

Speaker 4 (01:06:06):
I don't think I have.

Speaker 1 (01:06:07):
I don't think did I say abys seasonals to shoot seasonals?
Like I have like a jew bell and like yeah,
like I know there's one with like grape must that
I have in there somewhere, and it's gotta be from
like twenty thirteen. I was like, one day, I'll find
somebody who wants to drink this because my girlfriend also
hates stouts, which is like the thing for barrel like bottles.

Speaker 3 (01:06:29):
If you keep for years, right, you're gonna keep anything.

Speaker 4 (01:06:32):
Yeah. I was like, I gotta find somebody who will
drink this with me. And then like all my friends
hate stouts, so I'm like, come on, come drink, Come
drink this really great stout. It's only getting worse every day.

Speaker 5 (01:06:45):
That's that's the holiday dessert beverage pairing that you just
need to Yeah.

Speaker 1 (01:06:52):
Yeah, but again, like if I if I went to
Oregon and visited my sister and her husband, it would
be fine because he works in the beer industry. It's
this whole thing. But like my family here like, we
don't we don't like this at all. I'll take an MGD.
I'm like, no, we would just try this thing with me.

Speaker 2 (01:07:11):
You know, it's gone away a little bit. It's that
whole bottle share. I feel like there's just yeah, not
that I mean, that's a great bottle to take to
a bottle share.

Speaker 1 (01:07:19):
I think, Yeah, I think the hop craze really kind
of killed that because you have to have it immediately.
And you can't just keep it for the share that's
going to happen in three months, you know, right, because
apparently hops on the last three months.

Speaker 4 (01:07:30):
Is that correct? I've heard a lot that hops on
the last ninety days and then and then you have
to dump them all. Is that correct?

Speaker 3 (01:07:36):
No?

Speaker 4 (01:07:36):
No, I don't think so.

Speaker 2 (01:07:38):
No.

Speaker 5 (01:07:39):
Well, personally as a non hop forward drinker, I remember
somebody give or throughout like a pliny that was.

Speaker 3 (01:07:52):
Like past its prime and I had it and I
was like, oh.

Speaker 2 (01:07:58):
What is this?

Speaker 3 (01:07:59):
Yeah, this is a long time ago. Now I could dump,
I could drink plenty fresh now I'm good. But yeah,
I was like, huh interesting, So I don't know, drinkable
but not if you're looking for how it's supposed to ta.

Speaker 1 (01:08:12):
Yeah, I think it's a sign of like I think
we all kind of learned that hops hide a lot
of flaws, and so you let an ip a kind
of go you now to see what that beer really was.
And that's like pretty good signifier of what this brewer
was able to do, because like I found a claim
steak beer in my fridge. There's a double ipa and

(01:08:33):
it was like a year and three months old. I'm
like well I forgot about this. Uh it's busted open.

Speaker 4 (01:08:39):
And it was great. It was a great beer because
I don't know if you know Bride makes great beer. Yeah,
so it was it was.

Speaker 1 (01:08:47):
Nice to like kind of experience that and like, oh no,
then Walt's gonna shine through. What a terrible crime to
happen here. Oh no, the brewing process.

Speaker 4 (01:08:56):
Is going to be shown for what it is.

Speaker 2 (01:09:01):
Well, and there's so much that can go wrong too.
It to be a fantastic beer, but if the packaging.

Speaker 4 (01:09:06):
Is for it, oh yeah, there's so many Yeah, that's
always a bummer.

Speaker 2 (01:09:11):
I hate I hate that precious good. Yeah.

Speaker 1 (01:09:13):
All right, so you've got you said you had a
week of events.

Speaker 2 (01:09:17):
We do yes, starting on so we're still closed Sundays
and Mondays, but starting on Tuesday, we're doing a trivia
ten years, a months and one hundred and fifteen years
of Roodesville. So we're kind of making it a kind
of a community trivia. The mayor is going to have
a table, so it's kind of a come beat the
Mayor's table, so trying to get some county exacts and

(01:09:40):
city exacts and of course our community to come out
to do that, and then Wednesday, we are releasing this beer.
Well in two versions of this beer, one in the
Prayer Ranch and one in a Spirit Works barrel. And
we're also releasing a ten year Elijah Craig bourbon that

(01:10:00):
we purchased a barrel of. Wow, it was kind of
a happy tenth anniversary months barrel. Thursday, we're releasing the
Seyson that we did with Doc Brewing in Ghent, Belgium,
that is on its way over at the moment, hopefully
you'll get here, and then we're going to release the

(01:10:22):
two different seasons that we did. Friday is the actual
day of our anniversary, so live music and just kind
of a big party, and then Saturday the friking Pest
Saturday twelve to four, so it's early so you.

Speaker 4 (01:10:36):
Can October nineteenth, yeah, eighteenth.

Speaker 2 (01:10:39):
October fifteenth through the nineteenth.

Speaker 1 (01:10:43):
I was like, ill, just kind of backwards. I know,
the nineteenth is the furcon Fest, so the eighteenth is
the music in this. Yeah, seventeenth is the Sesa and
the sixteenth is the stops and then the bourbon or
whiskey sorry bourbon bourbon great And you said you bob barrels, so.

Speaker 2 (01:10:59):
That means, yeah, we'll have about one hundred and we
haven't got it all yet on hundred and twenty hundred
and thirty.

Speaker 4 (01:11:07):
Bottles to get out of them.

Speaker 2 (01:11:08):
To get rid of we'll do special cocktail. We're kind
of doing some the food menu. Oh, I forgot about that.
And the food menu, we're doing kind of best of
stuff that we've done over the ten years. Nice and
then in you know, the same fashion that we do
collaborations with breweries, we're doing three collaborations with different restaurants. So, oh, really, Hawks,

(01:11:31):
next Taco in Old Town Pizza.

Speaker 4 (01:11:34):
Huh? Never been to them? Are they good? Are good?

Speaker 2 (01:11:38):
They're all right? Yeah, So we're doing fun stuff with them,
so we'll have that on the menu all week as well.

Speaker 1 (01:11:43):
That sounds wonderful. Yeah, Now is there a specific date
for these? Are they just available all week?

Speaker 2 (01:11:49):
They'll be available all week?

Speaker 4 (01:11:50):
Oh yeah, do you know what you kind of what
you're making so far?

Speaker 2 (01:11:54):
Yeah? So with Hawks, we're doing a what are we
calling it? Kind of a French onion soup burger and
it's gonna be kind of a what do they call them,
slutty slutty burgers or it's like a kind of a
knife and fork burger in a bowl and then kind
of French onion soup and a really nice greer cheese
and with Nick's taco, we're doing a smoked Molay short

(01:12:20):
rib bone in short rib over some mashed potatoes and
it's gonna be delicious.

Speaker 1 (01:12:28):
And old town pizza.

Speaker 2 (01:12:29):
We haven't quite figured it out, but it'll be some
kind of open faced HOGI roll pizza esque sandwich hot sandwich.

Speaker 4 (01:12:40):
All right, Yeah, seems pretty good.

Speaker 2 (01:12:44):
Yeah, we got glassware of course, coming a bunch of swag.
We've got temporary tattoos of our door and our logo.

Speaker 1 (01:12:52):
It's pretty fun, right, Anything else you need to know
before we leave, and or anything you got going on,
anything you want to discuss, I don't think so.

Speaker 5 (01:13:05):
That's just the whole week like brings back memories of
trying to do trying to go to something every day.

Speaker 3 (01:13:12):
During the Sacramento Beer Week, Like and it's Ayday and
I'm like, I do not have a stamina for that.

Speaker 2 (01:13:17):
Yeah.

Speaker 3 (01:13:18):
I got to pick my favorite event and just all
in on that one day.

Speaker 4 (01:13:22):
Yeah, it's a Saturday for me. That's funny.

Speaker 2 (01:13:24):
But you don't have to agree.

Speaker 4 (01:13:26):
It's okay if you don't want to do Saturday. You
can do you can do Sayson. It seems like Sayson
might be a good day, but all day every day.

Speaker 2 (01:13:34):
It's every day, all week and probably all month, to
be honest, I mean at least from there till the
end of the month.

Speaker 4 (01:13:39):
But but yeah, it was.

Speaker 2 (01:13:40):
It was obviously a huge milestone, a huge number. And
you know, oftentimes I miss anniversaries because I can't go
on that particular day. And I'm like, let's do something
every day to give you know, if someone can't come
on fork in or Saturday, or can't camp Friday, we
come today Sunday.

Speaker 1 (01:13:58):
Give them one chance schedule.

Speaker 4 (01:14:00):
I appreciate that other than Sunday.

Speaker 5 (01:14:02):
Monday, like children and school things and weekend like my
daughter was playing travel ball. I'm like, I can't go
on the weekend. So when people do something like the
whole weekend, you still get like the good beer and
like the good food. That's always a plus.

Speaker 1 (01:14:16):
Yeah, And I think I can round some people up
of fur co Infest. I had some people that used
to go to furk Infest with I'm like, hey, you
want to go.

Speaker 2 (01:14:23):
To this thing? Yeah, And we wanted to do it earlier.
And Saturday is always a busy day anyway, but we
wanted to do it early and then make sure they
all get consumed for the day.

Speaker 1 (01:14:34):
Yeah, and ten again is a great number for that
because it's not a popular styling because life happens, and
what if we're losing our history, you know what if
we just make sure that there was a few days
of a year remembered it.

Speaker 5 (01:14:52):
I personally, personally, whenever I'm at a brewery or a
place that has like the bear styles that I would
like to see more of, I order it just on.

Speaker 3 (01:15:03):
Principle because like, yes, keep making this same.

Speaker 5 (01:15:05):
Please, and then if anyone ever has a beer on cast,
regardless of what it is, I'll order it.

Speaker 4 (01:15:12):
Yeah.

Speaker 3 (01:15:12):
So trying to support those things to keep them alive.

Speaker 1 (01:15:15):
Yeah, because like Auburn Nailhouse and Rubicon both used to
have like a day a week where it's like always
a cask beer, and uh, that kind of like faded
out because number of reasons, like you know, money's tight
and it wasn't that popular anymore because I mean.

Speaker 5 (01:15:30):
A big part of it is just education though, right,
Like people don't know what that means or people don't
know what that is.

Speaker 1 (01:15:36):
So it's definitely a challenging drink if you don't even
if like if you describe it, Hey, it's gonna be
warm and it's gonna like deeply affect how it tastes,
and it's gonna be low carbonation.

Speaker 4 (01:15:50):
And they're like what why why why would you do
this to me? Like because it's goodful, so like it's
that barrier, like it's when you're tell them what it is,
like that doesn't sound interesting, but it's.

Speaker 1 (01:16:00):
Great though, here's why.

Speaker 3 (01:16:02):
I'm always like, here's why this is special. So I
think it's all hot.

Speaker 4 (01:16:07):
Yeah, you have to you gotta you gotta sell it
the right way.

Speaker 3 (01:16:10):
Super cool, this is super special. You can't get this
anywhere else.

Speaker 2 (01:16:12):
Yeah, and offer it in half pints so people can
kind of, yeah, taste.

Speaker 4 (01:16:16):
It and see what they feel about it.

Speaker 1 (01:16:17):
It's like, no no pressure. Hey, if you don't like it,
we got the regular version right over there. But I
think I think, uh, you know, as as hazy to
become so popular and like Patriots become so popular, there's
kind of that loss of education for the current or
the more modern beer consumer where they're kind of used

(01:16:38):
to this very narrow range of things when there's such
a broad range of things.

Speaker 2 (01:16:41):
Yeah. Yeah, I always view those particular styles or as
it's like a flashy lure for a fish.

Speaker 1 (01:16:48):
It's like, yeah, what's the next thing.

Speaker 2 (01:16:51):
And it's like in my evolution over the years, it's
like I remember when I was starting, It's like Petz
Wicked Ale, and then they have that Petz Wicked Winter
which was rares. So I was flocking to these just
big flavorful things, and then and then you just come
back down to earth and those beers, the Pilsners and
the Mertans and the other things that kind of got

(01:17:12):
you into it and excited about it to start, And
at least that's for me, and I hope that comes
back too. I mean, I feel like this little dip
that we're in is partly because there's I mean, what
else are people going to do? You did the Patrie stouts.
Now we're seeing those Imperial fruited sours, and it's like,
what else?

Speaker 4 (01:17:32):
Yeah, here's a question.

Speaker 1 (01:17:34):
Uh, we're supposed to go so long ago. But for me,
Hazes to Belgian seems like a pretty straight draw with
that fruitiness to it. Do you find that you can
sell somebody a hazy and.

Speaker 4 (01:17:48):
Move them slowly to a Belgian or do you think
that's kind of a harder sale.

Speaker 2 (01:17:53):
Yeah, it's a little bit, a little bit of a
harder cell. I think that one thing that's interesting to
me is is the what I see a lot of
and it's you know, through things like untapped and social media.
It's that influence of those people that are kind of influencing,
for lack of a better word, what is good and

(01:18:14):
what's not good and what you know, the whole hype
and it's and I just feel like they're the particularly
the newer and and to a certain extent, you have
to like when you're new to something, you kind of
have to see what other people are saying about it
and think about it and you kind of form your own.
But I feel like there's just an an extra heavy
amount of influence from social media untapped, where people whatever,

(01:18:39):
for whatever reason, they'd say, oh, this beer is really good,
so it must be really good, so I love it,
you know as okay, yeah, kind of that tribal kind
of yeah, be a part of the group.

Speaker 4 (01:18:51):
Yeah.

Speaker 2 (01:18:51):
Yeah. So I hope that, you know, as people get
more educated and they just consume more things and they
just start listening to their own palette and yes, I
do like this, even though this is a three point
four on untapped. I like it. It's good.

Speaker 1 (01:19:07):
Yeah, you know, yeah, because there's so many other reviews
like I don't like Loggers one and you're like, well what.

Speaker 5 (01:19:14):
Yeah, our people discount it because it tastes like X
y Z, But I'm like, that's how.

Speaker 4 (01:19:19):
That's supposed to taste.

Speaker 1 (01:19:22):
Yeah, oh yeah, steal from the greats, you know, and yeah, yeah,
and anything else you wanted to talk about.

Speaker 4 (01:19:30):
Before we get out of here.

Speaker 3 (01:19:31):
I don't.

Speaker 2 (01:19:31):
Yeah, I don't think so appreciate you coming out and
great meeting Amber, and.

Speaker 4 (01:19:35):
Yeah, I think we tackled everything. I came out here
for Ben. It's any reason you want to go on
a tangent that you'll cut in editing later. No, great, Okay,
so we've done it. We've done it.

Speaker 1 (01:19:45):
Episode one, D and forty eight of Barley Mean Monks
Seller tenth Anniversary.

Speaker 4 (01:19:50):
Cover fifteenth through the nine nineteenth. Yeah, look I did
the double dates. I remembered them.

Speaker 1 (01:19:55):
Yeah, this will come out to take my sweet time
with it, and it'll be closer beca as nobody will
remember I put it out tomorrow, they'll be like, well,
that's so far away. Yeah, so all this is it
one forty eight or one eighty four?

Speaker 3 (01:20:07):
I almost said something did at the beginning?

Speaker 4 (01:20:11):
Yeah, did I say one forty eight? Now?

Speaker 1 (01:20:13):
Yes? Oh, it's definitely one eighty four, And according to
Apple Podcasts, it's actually.

Speaker 4 (01:20:17):
Two hundred two.

Speaker 1 (01:20:18):
But because I did a lot of side projects during
COVID first, I don't know why.

Speaker 4 (01:20:23):
For some reason, I don't want to bother.

Speaker 1 (01:20:24):
Brewers who were like struggling to survive, like, hey, would
you give you two hours for free?

Speaker 4 (01:20:27):
For no reason, I didn't feel like.

Speaker 1 (01:20:30):
Doing that, so I did other things. But you can
check us out. There's a basketball podcast, there's a movies
featuring Beers podcast that I did. Yeah, there's things.

Speaker 4 (01:20:40):
You can check them out.

Speaker 1 (01:20:41):
Uh, you can check out literally any of the two
hundred two eighty four episodes of Sorry this has been
episode one eighty four apparently of Barleaving Me.

Speaker 2 (01:20:52):
You know what's one kind of interesting about that too,
is this year is one hundred and eighty ninth October
Fest in Munich.

Speaker 4 (01:20:59):
I'm so cold. I'm right, you know, if we average
him out, it's still not right.

Speaker 3 (01:21:06):
Strong beers that Andy gave you.

Speaker 4 (01:21:08):
Yeah, around I think it's just my brain not working.
I'm old. Now we're both we're all.

Speaker 2 (01:21:16):
So old, and I'm in my prime and you have
a young kids, right yeah, yeah, yeah, so you have toddler.

Speaker 1 (01:21:24):
Real dumb mistake. Let me tell you that that way
before I did. I don't regret it at all, but
also should have done it way sooner. I was like,
I don't want to be a dad, and I'm like,
this is this dad does?

Speaker 4 (01:21:35):
It's pretty great. I should have done this.

Speaker 1 (01:21:38):
Hard to do when you're older, Yeah, yeah, especially when
she's a giant doesn't.

Speaker 4 (01:21:45):
She's like, you know what, I don't want to walk.
I know I can, but you need to carry me.
I'm like, you're so big, why are you doing this
to me?

Speaker 3 (01:21:51):
Luisy K did a bit about that, like she can walk,
but she doesn't. She's a bullshutter.

Speaker 4 (01:21:55):
Yeah that's awful.

Speaker 3 (01:21:57):
I know he's canceled now.

Speaker 1 (01:21:58):
And I used to like balance right on left arm,
right on left arm, and now I like, forgot to
do left arm, and now I can't carry your left arm.

Speaker 4 (01:22:06):
Because she's so big.

Speaker 3 (01:22:08):
That's what your hips are for.

Speaker 1 (01:22:11):
I actually end up destroying my hip at some point
during this process, and so it's also a problem.

Speaker 4 (01:22:21):
Anyway, I had a really rough.

Speaker 1 (01:22:23):
Anyways, my hips don't work the way that they should,
and so I also carried my weight wrong. And so
now plus your man plus on, I don't know what
that means well.

Speaker 4 (01:22:35):
Pronounced okay, yeah yeah, yeah, yeah, yeah, Okay, that makes sense. Okay,
I'm not a favorite different yes, mothers. Yes, And I'm
prone to losing cartilage.

Speaker 1 (01:22:47):
I used to be a really great you know this
softball baseball used to be a really great picture and thrower.
I used to like not need to cut off man.
And then I tore my rotator cuff very young, and
like I've just been losing all the cartilage and everything.
So my hips are we also don't have cartilage, and
so it's just a whole thing. Anyway, that's we're gonna

(01:23:09):
talk about the medical problems that I have. Okay, tenth
anniversary Monks Cellar, ten years, ten years. A lot of
people don't get there anymore.

Speaker 2 (01:23:18):
No, I didn't think I would get here.

Speaker 1 (01:23:20):
Yeah, I mean it's just ups and down.

Speaker 4 (01:23:23):
Sure, yeah I did. And she she mentioned Amber mentioned
coming through and getting food to go. Did you ever
come here and just have it delivered?

Speaker 3 (01:23:31):
No, So we've done. We've done all of the thing, well,
actually not during they never I don't even do whatever.

Speaker 4 (01:23:37):
The door dash. It hurts businesses and we all know it.

Speaker 3 (01:23:41):
And I look at the prices and I'm like, no,
I'm gonna get up.

Speaker 4 (01:23:43):
I'm I go okay. So so he drove through the
backside which came yeah.

Speaker 5 (01:23:47):
And picked up food during quarantine because we made a
list of all the places that we liked and we're like,
this is these are the places where we're going to
support during quarantine, and so we did where we would
get beer once a week from a brewery and we
would get food once a week to go Monk Seller
too for because they have food and beer. But then

(01:24:09):
we've also been here a couple of times. My daughter
has played softball for like seven years now and so
always lots of tournaments in Roseville and Rockland, and we
only have like a one handful of.

Speaker 3 (01:24:23):
Places we like to go to and this is one
of them. So yeah, so the kids have also.

Speaker 5 (01:24:29):
Been here, and I think you guys do like I know,
I appreciate a bloody Mary on the weekends, and so
definitely it's like bloody Mary and then we'll switch to beer.
So I do love a brewery with a full bar
for that particular reason.

Speaker 1 (01:24:43):
And you don't go weird with Buddy Mary's right, you
just make a classic bloody marrig Like we threw a
burger on this.

Speaker 4 (01:24:49):
Why are we doing this?

Speaker 2 (01:24:51):
We thought about it. It's just too too catchy.

Speaker 3 (01:24:54):
Just that's when you're in Wisconsin. Wisconsin. Yeah, like maybe
a baked chicken on the top.

Speaker 2 (01:25:02):
Yeah, cheese herds like you can.

Speaker 4 (01:25:04):
You can put a piece of bacon in there, I guess,
And that's as far as I'm willing to go.

Speaker 5 (01:25:08):
I don't even like bacon because it's usually cold, so
it's like the fat is all weird on it.

Speaker 3 (01:25:15):
If it's fresh bacon, sure, but like usually they pull
it out.

Speaker 5 (01:25:19):
And it's been and you can see they're all like
these stiff, weird pieces of bacon now because they've been
in the fridge the whole time.

Speaker 2 (01:25:25):
Yeah, I don't need it, Like.

Speaker 1 (01:25:26):
I said, I'll accept it, but I don't. I'm just
giving me a Bloody Mary extra spicy.

Speaker 2 (01:25:31):
Yeah.

Speaker 4 (01:25:32):
Yeah, And that's what you do.

Speaker 1 (01:25:33):
Yeah, you respect, you respect the stuff that you're working
with and you're and your clientele.

Speaker 3 (01:25:39):
We try to keep it simple and good and they
have duck fat fries.

Speaker 1 (01:25:43):
And they have duck fat fries, which, as far as
I know, to you and and lowbrow end of list,
yeah this fat rabbit do it.

Speaker 2 (01:25:52):
I don't.

Speaker 1 (01:25:53):
I don't think so.

Speaker 2 (01:25:53):
I don't think so.

Speaker 4 (01:25:56):
Just you and low brow bro. Yeah, who could maybe
do a freaking test.

Speaker 2 (01:26:03):
Yeah, that wouldn't be a bad venue, especially if they
can open up the street.

Speaker 1 (01:26:07):
And yeah, it's true. Have they opened up that street yet?
I don't think they've over those yet.

Speaker 5 (01:26:12):
Every time I drive by, it's closed for like a
farmer's market or like an evening event.

Speaker 4 (01:26:18):
Yeah.

Speaker 1 (01:26:18):
They usually they kind of closed all COVID, which was
like really good for everybody on that street.

Speaker 4 (01:26:22):
But I think I think it might have.

Speaker 1 (01:26:24):
It doesn't matter, you know what. The episode's over. I
said this a million years ago. This is classic me,
classically just dragging it out episode barleying me any kline
one amongst other Thank you so much, Thank you, Ben
b JCP official judge for America, Amber Dolls, Thank you
so much.

Speaker 4 (01:26:43):
Thanks much for listening. Get home safe,

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