July 11, 2025 • 40 mins
Stealing fruit rollups from a baby
@spellboundbrewing #radioshow #beer #craftbeer
Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS Episode – Join us for a flavorful journey as we explore a flight of craft beers from Spellbound Brewing in Mount Holly, New Jersey. From the Possession Pale Ale to the Hypnotic Hops IPA, and the Phase 7 Hazy Double IPA, we dive deep into tasting notes, Suds ratings, and the unique characteristics of each brew. Plus, don’t miss the grand finale as we savor their award-winning porter aged on Palo Santo, a true standout that brings rich chocolate flavors and intriguing aromas. Tune in for laughs, insights, and a whole lot of beer talk! We taste and rate the following beer from 1-5:
All Beer in this episode from Spellbound Brewing, Mt Holly, NJ
7:21 Possession Pale Ale brewed with Citra Hops- 5.5% ABV SUDS-3
11:48 Hypnotic Hops IPA – brewed with 6 American Hops – 6.8% ABV SUDS-3
22:16 Phase 7 Hazy Double IPA- dry-hopped with Galaxy, Vic Secret and Citra hops- 8% ABV SUDS-4
30:49 Porter Aged on Paulo Santo- 6.9% ABV SUDS-5
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TITLE: Back Roads
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Craft Beer, Spellbound Brewing, Mount Holly, New Jersey, Possession Pale Ale, Hypnotic Hops Ipa, Phase 7 Hazy Double Ipa, Palo Santo, Beer Tasting, Suds Ratings, Craft Beer Flight, Brewery Visit, Beer Reviews, Beer Enthusiasts, Beer Pairings, Hoppy Beers, Porter Beer, American Pale Ale, Craft Beer Culture, Beer Lovers
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip, Suds and
smokes.
>> Julianna (00:03):
On today's episode, we are going to
try a flight of craft beer
from Spellbound Brewing in
Mount Holly, Smith M. Jersey.
Yeah. While visiting the Garden State
recently. Ah, uh, yes.
Fond memories.
>> Dave (00:23):
Yep.
>> Julianna (00:25):
Good old boy Dave and I picked up some local beer to bring back.
>> Dave (00:28):
And try for today. The Spellbound
Brewing beers we will be trying are
Possession Pale ale,
Hypnotic Hops IPA
Phase 7 Hazy Double
IPA and their porter aged on
Palo Santo. I believe that's
(00:48):
is a variant of their mesmerizing Porter,
one of their core beers.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoke. And host the good old boys.
>> Dave (01:50):
Suds. Suds. Suds.
>> Announcer (01:52):
It's time for more suds.
>> Julianna (01:59):
Welcome, everyone. Here we are gathered round for
yet another suds segment where we
believe that the best beers are the ones that you share with your friends.
Unless your friends
drink hard seltzer.
>> Dave (02:13):
Oh, no, no, no.
>> Julianna (02:15):
Now in that case, you probably need to
reevaluate your choice of friends.
I mean, my friends don't drink hard seltzer. Do
your friends drink hard seltzer?
>> Dave (02:26):
I don't have friends.
>> Julianna (02:27):
Oh, well, that's an easy answer then.
>> Dave (02:30):
But I would be friends with people who
drink hard seltzer because then I wouldn't have to share
any of my beer.
>> Julianna (02:39):
See, look at you using
brain cells.
>> Dave (02:44):
I got two of, uh, them. I better use them, you know,
Pretty cool.
>> Julianna (02:48):
I'm one of your hosts, good old gal Juliana. And joining me
at the table today with two brain cells is
good old boy Dave.
>> Dave (02:56):
Hello, friends. Good to be here.
Glad for the warm reception,
seeing now I don't keep friends.
>> Julianna (03:09):
Well, on, um, today's episode, we are
going to try a flight of craft
beer from Spellbound Brewing
in Mount Holly.
Yeah. While visiting the Garden State recently.
Ah, yes, fond
memories.
>> Dave (03:29):
Yep.
>> Julianna (03:31):
Good old boy Dave and I picked up some local beer to bring back and
try.
>> Dave (03:35):
Due to our incredibly busy
schedule, we didn't get to go to any breweries.
Uh, but we did hit some beer
stores. Spellbound Brewing does have a nice,
well maintained website, so props to them because
they are in the vast minority of
breweries. Uh, it's a 20 barrel
(03:56):
brew house opened in 2014 by
three longtime home brewers named
John, Mike and Scott. Good
job, boys. They have a brew kitty named
Esther who seems quite nice based on her photo.
They have four core beers and they also have
a lot of seasonals and barrel aged offerings.
(04:18):
For today, the Spellbound Brewing beers
we will be trying are Possession
Pale ale Hypnotic
Hops IPA Phase
7, Hazy Double IPA and
their porter aged on Palo Santo.
I believe that is a variant of their
(04:39):
mesmerizing Porter, one of their
Corbett.
>> Julianna (04:42):
Cool.
>> Dave (04:43):
So. Should be interesting.
>> Julianna (04:44):
Yeah, I think it should.
Okay, well, we're going to be
tasting these beers on the fly like we tend
to do, and then giving our tasting notes as we go
around. Uh, go to boy. Dave, why don't you give us the suds
ratings for today?
>> Dave (04:58):
We'll be tasting and discussing these beers
from Spellbound Brewing Company
with our suds ratings and our signature
belching sounds. Hear those ratings now?
One, that sucks. Give me anything but a Bud.
Two. Was that a belch?
(05:21):
Three.
>> Julianna (05:22):
Ah.
>> Dave (05:22):
Uh, what a relief.
Four, a body should really not make that
sound.
And five, listen to that hang time. Give
me another.
>> Julianna (05:43):
Could you.
>> Dave (05:44):
Could you hear the emotional range I was
putting into those sludge writing so the audience could
feel that a, uh, one is
terrible and a, ah, five is
amazing.
>> Julianna (05:55):
I think everyone is
palpating with anticipation over
what the first beer will be and what
you will rate it.
>> Dave (06:06):
Wow. You make me feel special.
>> Julianna (06:08):
You're so special. You're so special.
>> Dave (06:10):
I feel spellbound by you right now.
Okay.
>> Julianna (06:17):
Wow. Do I get a, uh, kaching? Is there a
kaching? No, no Kuching.
>> Dave (06:22):
I give you this. My nipples are always hard.
>> Julianna (06:25):
Oh, that's lovely. Thank
you. That's. Yeah,
it's a Dave embrace right there. Okay, well,
let's get to the beer, shall we? First of
all, I like the can art. I
like the website. I like everything about this. Um,
so my expectation is kind of.
>> Dave (06:45):
If the liquid inside the can can match
everything outside the can, at least
meet them halfway. I think we got something we can
work with.
>> Julianna (06:55):
Sure. Because we all know that what's on the
outside is directly proportional to what's on the
inside. Maybe I'm being. Oh,
sarcastic.
>> Dave (07:04):
You're saying they're more than a pretty face.
>> Julianna (07:07):
I'm hoping that they're more than a pretty face. Okay,
let's get to it. The first one that we are going to talk about is
the Possession Pale Ale.
5.5 ABV 35
IBUs, Light in Color and body. It's a
classic American pale ale. Dry hopped with citra
to give it a bright, citrusy aroma and
flavor. Low in ABV but high
(07:30):
in flavor.
>> Dave (07:31):
I will say this beer
was very enthusiastic about
getting out of the can.
>> Julianna (07:38):
Oh, yes.
>> Dave (07:40):
It greeted good old gal Juliana
very exuberantly and somewhat
unexpectedly, uh, as
soon as she opened it.
>> Julianna (07:50):
Yes. Yeah, that's a very good way
of.
>> Dave (07:53):
Still cleaning it off the table, as a matter of fact. But
anyways, we're not going to hold that against it.
>> Julianna (07:59):
You know what though? It's kind of proportional to some people
I know from New Jersey. They have an explosive
personality too.
>> Dave (08:06):
They come right at you.
>> Julianna (08:07):
They do.
>> Dave (08:07):
Okay, Great. Great aroma.
Ah, very nice. Citrusy, slightly floral.
>> Julianna (08:15):
I'd say very traditional in the pale aleness
smelling ness of it.
>> Dave (08:20):
Color is very light straw.
>> Julianna (08:23):
Mhm. Mm. I mean honestly, it's very
tasty looking. Just.
>> Dave (08:27):
Yeah.
>> Julianna (08:28):
By the outward appearance.
>> Dave (08:29):
What did you say the ABV is?
>> Julianna (08:32):
Um, it is. What did I say? Four
and a half.
>> Dave (08:39):
Four and a half. Okay.
>> Julianna (08:41):
No, um. 5.5.
>> Dave (08:43):
Okay. Five and a half. Okay. That's right in the wheelhouse of
a pale Alex.
Um,
a little thin body wise,
but.
>> Julianna (08:55):
Ah, I'm not mad about it though.
>> Dave (08:57):
No. It's a five and a half percent pillow.
>> Julianna (08:59):
Right.
>> Dave (09:00):
It's kind of what it should be. Light, citrusy,
tiny bit dry on the finish. Very drinkable,
super crushable little beer, get
some chicken wings, sit there watching the game.
You got. You're gonna have a good time.
>> Julianna (09:15):
Yeah, I feel like it might be, if I'm going to lay any
fault to this, it might be a little sharp at the end, a little
bit. But if you're a hoppy
person, then that's not going to bother you at all either.
>> Dave (09:26):
Yeah, I mean it's. It's almost like a little bit of resin
at the end kind of get that little bit of
sharpness, a little bit of dryness.
>> Julianna (09:34):
Yeah, yeah.
>> Dave (09:35):
It's part of the hop choice. And there's not a
lot of malt body to this. There's no. Obviously no
caramel malts of any sort in this. It's all light
malt. So it's basically just a nice
little old beer to showcase the hops.
Five and a half percent. Yeah, I think you could. You'd be safe drinking
a few of these. Mow the yard, go to the
(09:56):
beach, go down to um.
Uh. Was it
Wildwood?
>> Julianna (10:02):
Wildwood, New Jersey?
>> Dave (10:03):
Yeah. Wildwood, New Jersey. Go there, hit the beach, go
Cape May, whatever, you know, it's all good.
I'm throwing out some city names of places I
drove through quickly. Go to
Egg harbor, get some eggs.
>> Julianna (10:19):
And maybe a cake while you're at it. Um,
well, Mount Holly is actually
inland. Oh yeah. Compared
to, I mean it's not far from the beach, but I think
if it was, it was going to be like,
like in a straight line, you'd be going to Tom's River.
>> Dave (10:36):
Oh, Tom's River.
>> Julianna (10:37):
But it's. It's closer to Philadelphia.
>> Dave (10:40):
Yeah. Okay.
>> Julianna (10:41):
But I like it. Do you like it?
>> Dave (10:44):
I like this beer a lot. I think it's a nice, tasty little start
to the. To the flight.
>> Julianna (10:48):
Yeah. And what shall we rate this?
All right, we're gonna rate it a 3.
Be back in a minute.
Welcome back, folks. Today's
episode is a trip to New Jersey. We are
doing a little flight of some
(11:10):
beer from Spellbound Brewery
in Mount Holly, New Jersey. And
right before the break, we talked about the possession pale,
which, honestly, like, having a good pale ale in your
arsenal is good,
right?
>> Dave (11:25):
Good is good.
>> Julianna (11:26):
Good is good. But now we're going
to move on to something slightly different.
And, uh, again, I love
the art, the can art. I love the green.
This is the Hypnotic Hops
IPA. See, green hops. Hey,
whatever. 6.5% ABV.
(11:47):
This is their flagship. This is the one that
started it all.
>> Dave (11:51):
Like, if you wanted to drink one of their beers,
this is the one they'd send you to.
>> Julianna (11:56):
I guess so. Yes. Okay. Aggressive,
hoppy aromas and flavors intertwined with a
multi backbone to balance it out. Dry hop
to bring out a blend of bright citrus and pine
hoppy flavor. They use six American hops
in this ipa.
>> Dave (12:14):
So generally speaking, I
enjoy beers with
multiple, like, meaning more than two or
three hops blended
less. Uh, just because I feel like a
lot of times they just. You're just
piling on and it's just muddles things up.
(12:37):
Um, yeah.
>> Julianna (12:38):
And especially if you're adding so many different
new, like, profoundly different
flavored hops together, it's. It's.
>> Dave (12:47):
It's, uh, not like you can just go, oh, I'm going to put three of
these hop, or, you know, a little bit of this hop to get
some pine and a little bit of this hop to get some orange, and a
little bit of this hop to get some melon and a little bit of this.
And, like, think you're going to create these distinct flavors? I
mean, it could happen, but generally, once you start creating
hop salads, it just gets a little
(13:08):
muddy for me. Yeah, um,
this one has a little bit of that, but I do see where
they're going with it. There's definitely some citrus flavor,
definitely some piney resin to
it. Um, it's. So when I look
at it, I see there's some orange in there.
So there's definitely, it's definitely got a little more body
(13:29):
than the pale. It's definitely got some caramel malts
in there, um, to kind of
balance out the aggressive hoppiness. It's a little
bit sharp for me, but I
do, uh, you know what, I'm still
drinking on it, so I
must not be hating on it too much.
>> Julianna (13:48):
Well then that, that's going to mean something.
Okay.
Um,
six and a half percent. I'm going to expect it to be
bumped up in flavor. Bumped up in abb.
>> Dave (14:02):
Right, sure.
>> Julianna (14:03):
Okay. There is a creaminess.
>> Dave (14:05):
Yeah. There's definitely a little bit of extra.
>> Julianna (14:06):
Bod and I like that.
Um, and there is a hop bite
at the end too. Yeah, very much so.
>> Dave (14:14):
Um, so it's kind of,
kind of west coast to me in a way.
>> Julianna (14:19):
Yeah.
>> Dave (14:20):
The pine and the citrus and then the little
bites.
>> Julianna (14:23):
It's, it's there, it's. Yeah, it's in
a aggressive west coast.
>> Dave (14:28):
Which they say, you know, Aggressive American
ipa. Okay.
>> Julianna (14:32):
Which is. But I'm not mad about that now
either because my palate's tending to go into
the west coast life these days.
You know, it's like we've had orange
juicy stuff for so long, it's nice to
swing the pen.
>> Dave (14:48):
Get a little bite.
>> Julianna (14:49):
Yeah. Get a little bite.
>> Dave (14:50):
Yeah.
>> Julianna (14:51):
What would you pair with this? Food wise?
>> Dave (14:57):
I think I would have some
like something pretty strongly
flavored, maybe spicy food, like some Indian
food or some, some good Mexican food
or even just like a, a nice pizza
or something with some cheese and
some fatty meats on it.
>> Julianna (15:17):
Yeah, yeah. God, pizza does sound so good right
now.
>> Dave (15:20):
Mhm.
>> Julianna (15:21):
Yeah. Yeah, I could totally see that.
>> Dave (15:24):
I think even like some good wings,
you know, some spicy wings or something. Yeah.
Because definitely the amount of hops in there, they're
really going to cut through some of that spice in the food. So
you really get to enjoy both parts. They would play well
together, I think.
>> Julianna (15:39):
Yeah, yeah, I think so.
I think for somebody who is looking for
a beer that's a little bit more mellow, a little bit more
pilsner, this isn't going to do the job for them. Like there,
there is, there are hops, uh, in here.
>> Dave (15:53):
If you don't want hops. Yeah, if you don't want hops, you're.
Well, you shouldn't be drinking an IPA in the first place. But like,
um, if, and if you're like a Mr. NEPA
guy, like fall you really want is like a
Julius or something that's very soft and
Just the softer side of citrus.
>> Julianna (16:10):
That's not going to happen here.
>> Dave (16:11):
This is not that.
>> Julianna (16:12):
No.
>> Dave (16:12):
Either.
>> Julianna (16:13):
No. But I think if you're a
IPA lover, a beer
lover.
>> Dave (16:19):
Yeah. You're gonna like this.
>> Julianna (16:20):
This beer is going to be solid for you.
>> Dave (16:22):
Yeah. I think this may not be your favorite, but
it'll be a good IPA that you can go
and drink.
>> Julianna (16:28):
Yeah. I don't know if I can have more than one of these,
but.
>> Dave (16:32):
Yeah, well, it's six and a half.
It's. It's. I don't know that's going to fill you up, but I think
at the. The amount of
hop bite on the back end might wear you down a little
bit.
>> Julianna (16:45):
Yeah.
>> Dave (16:45):
But if you were eating, I think you'd do better
if you had some food kind of cutting into that back
end bite a little bit. Yeah,
Yeah, I. I like it. I think, um,
I'd like to maybe see a little more caramel
malt in there, just a tiny bit, just to kind of
soften some of that and.
>> Julianna (17:03):
To balance it out a little bit.
>> Dave (17:04):
Yeah. But it's, It's. It's a decent, very, very
good beer. Yeah. Ah, yeah.
>> Julianna (17:08):
Ah, yeah. Okay, cool. And what shall we
rate this one? Going to three
Territory.
>> Dave (17:14):
Yeah.
>> Julianna (17:14):
Okay,
so so far,
tasty. Yeah. Pale ale and hoppy beer. I
mean, two solid efforts, if you will.
Um, and I think for flagships, like, no matter
where you go, I think that's.
>> Dave (17:34):
I think that's good. Yeah. That you
definitely want to have. Yeah.
>> Julianna (17:38):
And the thing is, is good old boy Dave and I,
we. We do travel a bit. And when we
travel, we don't always get to
the breweries based on the time and.
And, yeah, you know, because that's unfortunately a.
A bad thing, driving from Tennessee to
New Jersey is there's. There's a
(17:59):
few hours involved. Um, so
sometimes, depending on traffic, called the
Beltway. Um,
you. It's past the time of, like, the breweries.
Well, I think it's too.
>> Dave (18:13):
Unless you know of a specific brewery in
advance, it's hard to, like, say, I
definitely want to go hit this place.
>> Julianna (18:21):
Sure.
>> Dave (18:21):
Because a lot of times we're trying to find,
you know, beer for episodes. So
we want to go somewhere where you can get,
you know, three or four beers from this place. Three or four beers from
that place. And, you know, in a good
craft beer store. Oh, uh,
God, is just like, it can be such
(18:42):
a godsend.
>> Julianna (18:43):
Yes, it can.
>> Dave (18:44):
With people who know the local beer scene, they're like, oh,
this place. You should, you know, this get some of these and get
some of those and.
>> Julianna (18:51):
Yeah.
>> Dave (18:51):
You know, and it varies so much from state
to state and place to place. Like, where. What kind of.
What level of store
and, like, the personnel you're gonna get, too.
>> Julianna (19:02):
Sure.
>> Dave (19:03):
You know.
>> Julianna (19:03):
Sure. Yeah. Just like going to a tap. I mean,
at a tap room, you would expect everyone to be super
knowledgeable.
>> Dave (19:09):
About what's like, oh, this. These beers are great. Yeah,
that's because they're paying you. But.
>> Julianna (19:15):
Right.
>> Dave (19:16):
But then also, like, at a tap, you
go to a tap room. If. If that's a brewery that you like and,
you know, you want to cover, that's great.
Um, but if you go there and you're like, ah,
these beers are kind of eh. Then
you've. You've blown some time and you're like,
you're not gonna bring them back and share them m.
(19:37):
With people.
>> Julianna (19:38):
Yeah. But I think so far we're doing really good with,
like.
>> Dave (19:41):
No, I. I think if we ever make it to
Mount Holly, New Jersey, we're gonna definitely.
We're gonna hit Spellbound.
>> Julianna (19:49):
Yes, yes, yes. Well, we'll be
back in just a minute with some
more from Spellbound Brewing.
Welcome back, everyone.
Today is a day talking
about a road trip and talking about
some beer from Spellbound Brewery.
(20:12):
So, uh, right before the break, we were talking about the
Hypnotic Hops IPA and that it was
a little hoppy, a little sharp, if you will.
>> Dave (20:21):
It's very hoppy, A little sharp. But
we were actually, like, uh, during the break,
we were trying a little bit more, and
as it was warming up, some of that sharpness on the back
end kind of falls away a little bit, gets a little
sweet. So it's nice. So that's a beer
you could nurse.
>> Julianna (20:40):
You know, which for something being so
hoppy, you would think the opposite.
Right.
>> Dave (20:46):
But.
>> Julianna (20:46):
So that's kind of cool.
>> Dave (20:47):
But, I mean, you're not gonna, like, if you're. You're getting
into, you know, a full pint of something like that,
you're not gonna just pound it down while it's cold.
Fair. Unless you're, you know.
>> Julianna (20:59):
Yeah, that's fair.
>> Dave (21:00):
Ridiculous.
>> Julianna (21:01):
So, okay, next up, we are going to
talk about the phase seven
Hazy Double ipa.
>> Dave (21:08):
Phase seven.
>> Julianna (21:09):
Phase seven.
>> Dave (21:10):
When phase six isn't quite enough, in
phase eight just seems like way too much.
Go with phase seven. Yeah. Face seven. Yeah.
>> Julianna (21:18):
Seven's like, my favorite number, so why not?
>> Dave (21:20):
Is it.
>> Julianna (21:23):
Mickey Mantle?
>> Dave (21:24):
Oh, Jesus.
>> Julianna (21:29):
Okay, let's talk about the phase seven. Double
IPA is 8%
ABV.
>> Dave (21:35):
Okay.
>> Julianna (21:36):
Sadly, it's not 7%, because that would be cool.
>> Dave (21:38):
That would be great.
>> Julianna (21:39):
It is bursting with citrus, peach,
grapefruit, and passion fruit from the
hops.
>> Dave (21:45):
Okay.
>> Julianna (21:46):
Flaked oats will give it a touch of sweetness and will
give it that, uh, haziness.
And, uh. Yeah, we're sort of hazy.
Yeah.
>> Dave (21:55):
You know, it's on the light.
It's on the edge of haziness.
>> Julianna (22:00):
Yeah, yeah, yeah.
>> Dave (22:01):
It's hazy adjacent.
It's definitely got a beautiful aroma.
>> Julianna (22:09):
Oh, the creaminess. Uh,
ah. Like super creamy.
>> Dave (22:14):
Good mouth feel.
>> Julianna (22:16):
Yeah.
>> Dave (22:16):
Nice aroma. Leads you into it
night and day from the last beer.
Different style, obviously, so it's nice to see that they can take
different approaches.
>> Julianna (22:25):
Oh, sure. God. Peaches for days.
>> Dave (22:30):
Got some good peach. I'm
not. I'm not. Good old boy Kendall. So I. I can't find the
passion.
>> Julianna (22:36):
Fruit, but
I have a feeling that he would, though.
>> Dave (22:40):
I'm sure it's in there. He'd find it.
>> Julianna (22:42):
Yeah, yeah, he would totally find it.
>> Dave (22:46):
This is just a good old tasty,
lip smacking hazy ipa.
>> Julianna (22:52):
Yeah, it is. It is. I. I think
there's like, a little bit of pithiness at the end.
>> Dave (22:58):
Um. Yeah, it's not too sweet. It doesn't finish
sweet.
>> Julianna (23:01):
Right.
>> Dave (23:01):
But not like it's got a little dryness. Yeah. Right where you want
it.
>> Julianna (23:05):
Um, yeah, right at the end to help finish it off.
And I think that pithiness slash
hot bitterness is there.
>> Dave (23:13):
Yeah.
>> Julianna (23:14):
But, God, this is. This is tasty. And
this is only 25 IBUs, too. There's a lot
of flavor for, like, low alphas is what I'm getting
at.
>> Dave (23:23):
No, and. And it's like you said, it's a little bit of
pithiness, you know, it's not like you got a mouthful of pith,
you know, or anything like that, so.
Because that would be. That would be bad.
>> Julianna (23:34):
Would it be bad?
>> Dave (23:35):
Well, I mean, I guess it depends on what you're into,
but,
uh.
>> Julianna (23:41):
Okay, you're. You're funny.
You're really funny. I like you.
>> Dave (23:52):
Yeah.
>> Julianna (23:52):
Okay. I m. Think
this would be okay. What would you pair this one with? Actually,
um, M. Because, like, with
Hazy's, you know, they tend to be
juicier. And this is juicier
than the last one that we had, Correct?
>> Dave (24:12):
Yeah. I mean, this beer.
I don't know, man. Like, I stink it
doing these pairings, but I'm, uh, going to say something
not quite as spicy or sharp as,
like, what we were talking about with the other beers. Maybe.
Maybe a little pasta or something.
>> Julianna (24:30):
Okay.
>> Dave (24:31):
Um, I don't know. What would you. What do
they eat?
>> Julianna (24:35):
And I just. I just noticed this on the
can. Um, it's dry hop with Galaxy, Victoria's
Secret and Citra.
>> Dave (24:43):
Victoria's Secret.
>> Julianna (24:44):
Yeah. That's an interesting one to add into the mix.
I would not have thought of that.
>> Dave (24:50):
Yeah, it makes me feel kind of dirty for drinking it, but.
>> Julianna (24:55):
You'Re fine.
>> Dave (24:56):
Oh, I know that, baby.
I know that. Um,
okay, Vicky Secret. Okay, so
Galaxy. That's a bigger kind of
Boulder hop.
Um, I think it's also my
stripper name, if I'm not mistaken.
>> Julianna (25:17):
Oh, you have so many.
>> Dave (25:18):
I know.
>> Julianna (25:19):
I mean, yeah, it's like, every month there's a new
one.
>> Dave (25:22):
Uh, I went by Mosaic for a while, but.
>> Julianna (25:24):
You did go by Mosaic.
>> Dave (25:25):
Yes, but, yeah, as far as pairing with
this. Yeah, I think you could. I think you could go.
You could run the gamut with any kind of bar, food
or anything at a. Some nice barbecue
to kind of match the sweetness a little bit. Some.
You, uh, know, some ribs or something.
>> Julianna (25:43):
Yeah.
>> Dave (25:43):
Good burger.
>> Julianna (25:44):
Yeah.
>> Dave (25:44):
Sure would go well with this. Yeah. I don't think you're
hindered, uh, too much. You know,
maybe not a. Maybe not a big old piece
of chocolate cake, you know, that might, too.
Well, no, um, you know, some
Fruit Roll Ups might go. Well. You know,
Fruit Roll up. I had one not too long
ago. Stole it from my mom's house.
>> Julianna (26:07):
Did you?
>> Dave (26:07):
Yeah, it's pretty good.
>> Julianna (26:09):
Okay.
>> Dave (26:10):
Yeah.
>> Julianna (26:11):
How long has your mom m. Sitting on that?
>> Dave (26:14):
Well, no, because, you know, my m. Okay. She got
great grandkids coming by, so.
>> Julianna (26:20):
Okay.
>> Dave (26:21):
I stole candy from babies. Okay, let me just say
I stole candy from babies, all
right? And I ate it and I paired it with a beer. Wow.
Okay. I'm a monster. Okay, thanks. You get what
you get. Now you finally got me to say what you've wanted me
to say. Yes, I am a monster.
(26:41):
Can I have some more of this beer, please?
>> Julianna (26:43):
Well, yeah, you could totally have more. Okay, well, the fact that
you're wanting more.
>> Dave (26:46):
Some Fruit Roll Ups.
>> Julianna (26:48):
No, we, uh, don't have that in this house.
>> Dave (26:51):
But fine.
>> Julianna (26:52):
I know, I know. But that
being said, yeah, this is enjoyable. I
feel like I like it even better than the
hypnotic hops.
>> Dave (27:02):
I do, too. I think the.
This one borders
on, like. I couldn't have a lot of this one. I
couldn't have more than one or two pints of this because it would get
too sweet, and I would get.
>> Julianna (27:17):
Okay, that's fair, right?
>> Dave (27:17):
Like the. The oats, the. All the Hops and
everything that's going on. The sweetness, I think I would get full.
The hypnotic hops, I probably wouldn't have.
I could maybe have two or three of it if I
was eating because it's a little bit lower abv,
it's a little bit lighter in body and
stuff. Um, but honestly I would
(27:39):
probably start with one of either this
one or the hypnotic hops and then go
off into the uh, possession pale
if I was going have multiple beers
there. Just because I could keep having
those possessions for a little while.
>> Julianna (27:56):
Yeah, I mean that pale ale is, is nice.
>> Dave (27:58):
And you know you, you get, you set
yourself up with the big beer in the front,
you're eating, you know, you, you know, getting your flavor in and
stuff and then you can merge into the lighter
beer, you know, and.
>> Julianna (28:11):
That is a good question. So if you're going
to a party and uh, at
the party you know that the person hosting is a craft
beer lover.
>> Dave (28:20):
Mhm.
>> Julianna (28:21):
Who's going to have a variety of beer.
Maybe they're trying to show off or maybe they just live in an area
that has an abundance of really good
availability. Where do you start?
>> Dave (28:33):
I started with the barley wine. I want to drink the
most expensive beer they've got.
And then I'm only going to have a sip. I want them to open
up their 20 year old bottle of barley
wine and I'm going to have a sip and then I'm going, okay,
that was nice. And then I'm going to go drink, you know, a
pilsner.
>> Julianna (28:53):
Oh, you're that special?
>> Dave (28:54):
I'm that guy. I'm the guy who never gets invited back to
a party.
>> Julianna (28:58):
Gotcha. That's great.
Whereas I'm the opposite.
>> Dave (29:03):
Like you're the cheap date.
>> Julianna (29:04):
No, I'll drink the lower ABV stuff while I'm
having the food and putting the layers on, et cetera,
et cetera. And then as the party wears on
and the cool people are still there while the periphery
have left, then you get to the good stuff
and then you try.
>> Dave (29:22):
Yeah, it just depends on like what somebody's
wanting to open or willing to open.
>> Julianna (29:27):
And that's fair. That's fair. Okay.
Oh, that's good. Just curious.
>> Dave (29:32):
Yeah, But I think also you
know, just depends on
uh, what you're in the mood for and how far you got to
drive.
>> Julianna (29:43):
Yeah, that's a.
>> Dave (29:45):
You have to be responsible folks.
>> Julianna (29:47):
Yeah, yeah. Have to be responsible.
>> Dave (29:50):
Take a lift.
>> Julianna (29:51):
Okay, well, we'll be back with more musings in
just a minute.
Welcome back everyone. So
today's episode is revolving around, uh, a
brewery from New Jersey called Spellbound
Brewery. And, um, they're from
(30:13):
Mount Holly, New Jersey, which
is more inland than the
coast, for those of you that are
trying to keep up. And, um,
right before the break, right before the couple of breaks, we
were talking about a pale ale. We were talking about,
uh, a Hoppy ipa. We were talking about a hazy
(30:33):
ipa. And now we get
to the last one known as
the porter. But this
porter is a little special because this is. This
porter is aged, um, on Palo Santo,
which is.
>> Dave (30:50):
Is. That's like South American wood, right?
>> Julianna (30:52):
Yeah. Which is
interesting. So this is 6.9% ABV.
So it's not too high in the grand scheme of things.
Now this is,
um, gabf gold
in 2017 and then silver
in 2018 and 2021.
>> Dave (31:10):
Wow. That's crazy.
>> Julianna (31:12):
That is.
>> Dave (31:13):
I mean, that's great. The only other Palo
Santo beer I think we were talking
about, it was called Palo Santo. It
was from Dogfish Head. And I think they
built an in like an entire
fooder or something out of Palestine to
wood that they age their beer in.
And it was really good. And it was a very
(31:35):
distinctive beer. I don't know if they still
make it. Maybe they do or don't. I don't know.
>> Julianna (31:41):
I don't know. Yeah, I don't know. I haven't seen it on the shelf.
But I do remember we went to
the brewery and we saw it.
>> Dave (31:50):
Yeah.
>> Julianna (31:51):
And actually, I think that's when we went with my dad.
>> Dave (31:54):
Yep.
>> Julianna (31:54):
And, um, he was sort of blown.
>> Dave (31:56):
Away that he loved all the plumbing and the pipe work.
>> Julianna (31:59):
Oh, gosh. Yes. So Tiger
was a fan of the plumbing.
>> Dave (32:03):
Yep.
>> Julianna (32:04):
Because he was a plumber.
>> Dave (32:05):
There you go.
>> Julianna (32:05):
Anyways, okay, so 6.9% ABV
Porter. Uh, it's a year round porter,
which.
>> Dave (32:11):
They think they're mesmerizing
Porter is what it's called.
>> Julianna (32:16):
Yes. That is their, um,
standard.
>> Dave (32:19):
Yeah. Um, one of their four core beers.
>> Julianna (32:22):
Yes, one of their cores. Thank you. But aged on Palo
Santo wood, the Palosanto brings out more chocolate
flavor. And the beer changes flavors
and aromas as it warms. Most notable
is the chocolate vanilla anis
and mint.
>> Dave (32:38):
I smell the anus right now. I'm smelling.
>> Julianna (32:41):
Do you? Yes.
>> Dave (32:42):
Oh, wait, that was my thumb. Sorry.
Um, sorry.
Um, no, it is very chocolatey. This is
a very chocolatey beer.
>> Julianna (32:53):
So very, like roasty chocolatey,
right?
>> Dave (32:56):
Yeah. But when you taste it,
the wood does bring out.
Wow. It's almost like
this interesting sort of milky
vanilla Flavor
from the wood in.
(33:25):
I do see where there you could get some
anise.
I'm. I'm guessing maybe if it warms up more, you might get
some mint. I don't know. I'm gonna let it sit for a little
bit, but kind of warm it up. But
very interesting beer.
>> Julianna (33:47):
This is.
Okay. So there's this creaminess to it up front. Right. But then
it ends, like. And it's not like a
hazy ipa, where the creaminess is throughout
and sort of subtly finishes.
This has a nice hard finish to it, if
that makes any sense.
>> Dave (34:07):
Yeah.
>> Julianna (34:07):
You know what I mean? But, um, it's got
this, like, almost slickness at the end, too. This
tastes more than 6.9% ABV.
Like, I just feel like there's a lot of
flavor in here.
>> Dave (34:21):
I think there's a lot of depth to what's
going on. Um, I even kind of get notes of cinnamon,
which is probably just crazy. But,
like, I think when you have beers like
this where they're aged on wood, and it's got,
like, all the things going on from the malts,
plus the wood, plus the hops and
(34:41):
whatever else, you know, they've done to it,
um, you're gonna sometimes
get notes yourself that
maybe other people don't fully get. And that's kind
of. Kind of part of the cool thing as well,
is
what sort of individual experience are
(35:02):
you having with this beer?
This is a very interesting beer in a lot of ways
to me, just. Just
because you don't see this
very often. You know the palo Santo.
>> Julianna (35:17):
Sure.
>> Dave (35:17):
Because it's probably not that cheap to.
>> Julianna (35:19):
It's a wild tree that's native to the
Yucatan Peninsula and also found in Peru
and in Venezuela. So clearly
it's not indigenous to the United States. You know what I
mean? Um, yeah. And
it's found in seasonally dry tropical
forests.
But I burn a
(35:42):
lot of Palo santo in the house.
>> Dave (35:44):
Smells great.
>> Julianna (35:45):
Just because it is such a great aroma.
And it's one of those woods that
it doesn't just, like, burn quick. It kind of,
like, the smoke lingers, and the smoke is
just a beautiful fruit.
>> Dave (35:59):
Yeah. Uh, in our little fire pit
sometimes to just to keep the mosquitoes away and just
to enhance the. The
experience of being out there.
>> Julianna (36:09):
Sure.
>> Dave (36:10):
I think it's an amazing, amazing wood.
And usually I only say that about mine, but.
>> Julianna (36:22):
Um. So there's been a few breweries that have
used Palo Santo. Uh, besides
Dogfish Head, that's the first one to come to
mind. Remember that we did,
um, a
brewery Takeover from
Estonia.
>> Dave (36:40):
Oh, yeah.
>> Julianna (36:42):
If I'm saying that correctly.
>> Dave (36:43):
Pahala, the elk. It was elk brewing,
was it?
>> Julianna (36:46):
Elk. Okay, well, anyways, that's what it was.
>> Dave (36:48):
That's what it is in English is elk.
>> Julianna (36:51):
Okay, Gotcha. Well, they have done Baltic
porters aged in Palo Al Santo.
Yeah. Which I think is.
>> Dave (36:58):
That's very cool.
>> Julianna (36:59):
Yeah. And in Ecuador, they drink
Apollo Santo tea, so I'm
assuming that they use like some wood chips in it. But how
interesting is that?
>> Dave (37:08):
Very cool.
>> Julianna (37:09):
But anyways, I. I mean, kudos for
thinking that.
I mean, to use going outside the box. Right, right, right.
>> Dave (37:17):
It's very, very creative.
>> Julianna (37:19):
I mean, here, where we live, when we think of barrel
aged, it's obviously like a whiskey
bourbon.
>> Dave (37:25):
It's mostly oak, Right? Yeah, right, Absolutely.
>> Julianna (37:28):
So to have something like this, this is really quite nice.
>> Dave (37:31):
Yeah.
>> Julianna (37:31):
Quite nice.
>> Dave (37:32):
I think this is the beer of the flight. Or the. Yeah, the beer of the
flight.
>> Julianna (37:37):
Oh, totally.
>> Dave (37:38):
Yeah.
>> Julianna (37:38):
This is. I.
I just. Yes. Yum. I
think we should rate this a five.
>> Dave (37:46):
Okay, we'll go five.
>> Julianna (37:47):
Yes. And I could see why this has
won many awards.
>> Dave (37:52):
Yeah.
>> Julianna (37:54):
Because it's not just a woody
flavor. It's really, like, enhancing.
>> Dave (38:00):
I. I only wish we had the original
porter to try.
>> Julianna (38:04):
Well, that's fair. That's fair.
Well, I think for a flight that we found
just randomly at a craft beer store,
I think this is a great intro
to Spellbound.
>> Dave (38:17):
If you're in central eastern New Jersey
or eastern Pennsylvania, find these beers.
>> Julianna (38:23):
Yeah, totally. Totally. Well, that's going to do it
for today, good old boy. Dave, thanks for being here.
>> Dave (38:28):
Hey, thanks for letting me
be here in my home.
>> Julianna (38:34):
Sure, yeah.
>> Dave (38:35):
Drinking beer.
>> Julianna (38:36):
This is good old gal Juliana. Thanks for
joining us. Keep on chuggling and catch you
next time.
>> Announcer (38:44):
We hope you enjoyed this episode. If
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>> Julianna (38:53):
Give it a little tappy. Tap, tap,
taparoo.
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(39:18):
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(39:39):
Come back, join us for another episode and keep
on sipping.
>> Dave (40:02):
Um,
(40:25):
this has been a 110 hand.
>> Announcer (40:26):
Production of SIP, Suds and Smokes,
a program devoted to to the appreciation of some
of the finer slices of life from the dude in the
basement studios. Your host, the good old boys
will see you all next time.
On the next episode of Sip, Suds and
smokes.
>> Julianna (00:03):
On today's episode, we are going to
try a flight of craft beer
from Spellbound Brewing in
Mount Holly, Smith M. Jersey.
Yeah. While visiting the Garden State
recently. Ah, uh, yes.
Fond memories.
>> Dave (00:23):
Yep.
>> Julianna (00:25):
Good old boy Dave and I picked up some local beer to bring back.
>> Dave (00:28):
And try for today. The Spellbound
Brewing beers we will be trying are
Possession Pale ale,
Hypnotic Hops IPA
Phase 7 Hazy Double
IPA and their porter aged on
Palo Santo. I believe that's
(00:48):
is a variant of their mesmerizing Porter,
one of their core beers.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoke. And host the good old boys.
>> Dave (01:50):
Suds. Suds. Suds.
>> Announcer (01:52):
It's time for more suds.
>> Julianna (01:59):
Welcome, everyone. Here we are gathered round for
yet another suds segment where we
believe that the best beers are the ones that you share with your friends.
Unless your friends
drink hard seltzer.
>> Dave (02:13):
Oh, no, no, no.
>> Julianna (02:15):
Now in that case, you probably need to
reevaluate your choice of friends.
I mean, my friends don't drink hard seltzer. Do
your friends drink hard seltzer?
>> Dave (02:26):
I don't have friends.
>> Julianna (02:27):
Oh, well, that's an easy answer then.
>> Dave (02:30):
But I would be friends with people who
drink hard seltzer because then I wouldn't have to share
any of my beer.
>> Julianna (02:39):
See, look at you using
brain cells.
>> Dave (02:44):
I got two of, uh, them. I better use them, you know,
Pretty cool.
>> Julianna (02:48):
I'm one of your hosts, good old gal Juliana. And joining me
at the table today with two brain cells is
good old boy Dave.
>> Dave (02:56):
Hello, friends. Good to be here.
Glad for the warm reception,
seeing now I don't keep friends.
>> Julianna (03:09):
Well, on, um, today's episode, we are
going to try a flight of craft
beer from Spellbound Brewing
in Mount Holly.
Yeah. While visiting the Garden State recently.
Ah, yes, fond
memories.
>> Dave (03:29):
Yep.
>> Julianna (03:31):
Good old boy Dave and I picked up some local beer to bring back and
try.
>> Dave (03:35):
Due to our incredibly busy
schedule, we didn't get to go to any breweries.
Uh, but we did hit some beer
stores. Spellbound Brewing does have a nice,
well maintained website, so props to them because
they are in the vast minority of
breweries. Uh, it's a 20 barrel
(03:56):
brew house opened in 2014 by
three longtime home brewers named
John, Mike and Scott. Good
job, boys. They have a brew kitty named
Esther who seems quite nice based on her photo.
They have four core beers and they also have
a lot of seasonals and barrel aged offerings.
(04:18):
For today, the Spellbound Brewing beers
we will be trying are Possession
Pale ale Hypnotic
Hops IPA Phase
7, Hazy Double IPA and
their porter aged on Palo Santo.
I believe that is a variant of their
(04:39):
mesmerizing Porter, one of their
Corbett.
>> Julianna (04:42):
Cool.
>> Dave (04:43):
So. Should be interesting.
>> Julianna (04:44):
Yeah, I think it should.
Okay, well, we're going to be
tasting these beers on the fly like we tend
to do, and then giving our tasting notes as we go
around. Uh, go to boy. Dave, why don't you give us the suds
ratings for today?
>> Dave (04:58):
We'll be tasting and discussing these beers
from Spellbound Brewing Company
with our suds ratings and our signature
belching sounds. Hear those ratings now?
One, that sucks. Give me anything but a Bud.
Two. Was that a belch?
(05:21):
Three.
>> Julianna (05:22):
Ah.
>> Dave (05:22):
Uh, what a relief.
Four, a body should really not make that
sound.
And five, listen to that hang time. Give
me another.
>> Julianna (05:43):
Could you.
>> Dave (05:44):
Could you hear the emotional range I was
putting into those sludge writing so the audience could
feel that a, uh, one is
terrible and a, ah, five is
amazing.
>> Julianna (05:55):
I think everyone is
palpating with anticipation over
what the first beer will be and what
you will rate it.
>> Dave (06:06):
Wow. You make me feel special.
>> Julianna (06:08):
You're so special. You're so special.
>> Dave (06:10):
I feel spellbound by you right now.
Okay.
>> Julianna (06:17):
Wow. Do I get a, uh, kaching? Is there a
kaching? No, no Kuching.
>> Dave (06:22):
I give you this. My nipples are always hard.
>> Julianna (06:25):
Oh, that's lovely. Thank
you. That's. Yeah,
it's a Dave embrace right there. Okay, well,
let's get to the beer, shall we? First of
all, I like the can art. I
like the website. I like everything about this. Um,
so my expectation is kind of.
>> Dave (06:45):
If the liquid inside the can can match
everything outside the can, at least
meet them halfway. I think we got something we can
work with.
>> Julianna (06:55):
Sure. Because we all know that what's on the
outside is directly proportional to what's on the
inside. Maybe I'm being. Oh,
sarcastic.
>> Dave (07:04):
You're saying they're more than a pretty face.
>> Julianna (07:07):
I'm hoping that they're more than a pretty face. Okay,
let's get to it. The first one that we are going to talk about is
the Possession Pale Ale.
5.5 ABV 35
IBUs, Light in Color and body. It's a
classic American pale ale. Dry hopped with citra
to give it a bright, citrusy aroma and
flavor. Low in ABV but high
(07:30):
in flavor.
>> Dave (07:31):
I will say this beer
was very enthusiastic about
getting out of the can.
>> Julianna (07:38):
Oh, yes.
>> Dave (07:40):
It greeted good old gal Juliana
very exuberantly and somewhat
unexpectedly, uh, as
soon as she opened it.
>> Julianna (07:50):
Yes. Yeah, that's a very good way
of.
>> Dave (07:53):
Still cleaning it off the table, as a matter of fact. But
anyways, we're not going to hold that against it.
>> Julianna (07:59):
You know what though? It's kind of proportional to some people
I know from New Jersey. They have an explosive
personality too.
>> Dave (08:06):
They come right at you.
>> Julianna (08:07):
They do.
>> Dave (08:07):
Okay, Great. Great aroma.
Ah, very nice. Citrusy, slightly floral.
>> Julianna (08:15):
I'd say very traditional in the pale aleness
smelling ness of it.
>> Dave (08:20):
Color is very light straw.
>> Julianna (08:23):
Mhm. Mm. I mean honestly, it's very
tasty looking. Just.
>> Dave (08:27):
Yeah.
>> Julianna (08:28):
By the outward appearance.
>> Dave (08:29):
What did you say the ABV is?
>> Julianna (08:32):
Um, it is. What did I say? Four
and a half.
>> Dave (08:39):
Four and a half. Okay.
>> Julianna (08:41):
No, um. 5.5.
>> Dave (08:43):
Okay. Five and a half. Okay. That's right in the wheelhouse of
a pale Alex.
Um,
a little thin body wise,
but.
>> Julianna (08:55):
Ah, I'm not mad about it though.
>> Dave (08:57):
No. It's a five and a half percent pillow.
>> Julianna (08:59):
Right.
>> Dave (09:00):
It's kind of what it should be. Light, citrusy,
tiny bit dry on the finish. Very drinkable,
super crushable little beer, get
some chicken wings, sit there watching the game.
You got. You're gonna have a good time.
>> Julianna (09:15):
Yeah, I feel like it might be, if I'm going to lay any
fault to this, it might be a little sharp at the end, a little
bit. But if you're a hoppy
person, then that's not going to bother you at all either.
>> Dave (09:26):
Yeah, I mean it's. It's almost like a little bit of resin
at the end kind of get that little bit of
sharpness, a little bit of dryness.
>> Julianna (09:34):
Yeah, yeah.
>> Dave (09:35):
It's part of the hop choice. And there's not a
lot of malt body to this. There's no. Obviously no
caramel malts of any sort in this. It's all light
malt. So it's basically just a nice
little old beer to showcase the hops.
Five and a half percent. Yeah, I think you could. You'd be safe drinking
a few of these. Mow the yard, go to the
(09:56):
beach, go down to um.
Uh. Was it
Wildwood?
>> Julianna (10:02):
Wildwood, New Jersey?
>> Dave (10:03):
Yeah. Wildwood, New Jersey. Go there, hit the beach, go
Cape May, whatever, you know, it's all good.
I'm throwing out some city names of places I
drove through quickly. Go to
Egg harbor, get some eggs.
>> Julianna (10:19):
And maybe a cake while you're at it. Um,
well, Mount Holly is actually
inland. Oh yeah. Compared
to, I mean it's not far from the beach, but I think
if it was, it was going to be like,
like in a straight line, you'd be going to Tom's River.
>> Dave (10:36):
Oh, Tom's River.
>> Julianna (10:37):
But it's. It's closer to Philadelphia.
>> Dave (10:40):
Yeah. Okay.
>> Julianna (10:41):
But I like it. Do you like it?
>> Dave (10:44):
I like this beer a lot. I think it's a nice, tasty little start
to the. To the flight.
>> Julianna (10:48):
Yeah. And what shall we rate this?
All right, we're gonna rate it a 3.
Be back in a minute.
Welcome back, folks. Today's
episode is a trip to New Jersey. We are
doing a little flight of some
(11:10):
beer from Spellbound Brewery
in Mount Holly, New Jersey. And
right before the break, we talked about the possession pale,
which, honestly, like, having a good pale ale in your
arsenal is good,
right?
>> Dave (11:25):
Good is good.
>> Julianna (11:26):
Good is good. But now we're going
to move on to something slightly different.
And, uh, again, I love
the art, the can art. I love the green.
This is the Hypnotic Hops
IPA. See, green hops. Hey,
whatever. 6.5% ABV.
(11:47):
This is their flagship. This is the one that
started it all.
>> Dave (11:51):
Like, if you wanted to drink one of their beers,
this is the one they'd send you to.
>> Julianna (11:56):
I guess so. Yes. Okay. Aggressive,
hoppy aromas and flavors intertwined with a
multi backbone to balance it out. Dry hop
to bring out a blend of bright citrus and pine
hoppy flavor. They use six American hops
in this ipa.
>> Dave (12:14):
So generally speaking, I
enjoy beers with
multiple, like, meaning more than two or
three hops blended
less. Uh, just because I feel like a
lot of times they just. You're just
piling on and it's just muddles things up.
(12:37):
Um, yeah.
>> Julianna (12:38):
And especially if you're adding so many different
new, like, profoundly different
flavored hops together, it's. It's.
>> Dave (12:47):
It's, uh, not like you can just go, oh, I'm going to put three of
these hop, or, you know, a little bit of this hop to get
some pine and a little bit of this hop to get some orange, and a
little bit of this hop to get some melon and a little bit of this.
And, like, think you're going to create these distinct flavors? I
mean, it could happen, but generally, once you start creating
hop salads, it just gets a little
(13:08):
muddy for me. Yeah, um,
this one has a little bit of that, but I do see where
they're going with it. There's definitely some citrus flavor,
definitely some piney resin to
it. Um, it's. So when I look
at it, I see there's some orange in there.
So there's definitely, it's definitely got a little more body
(13:29):
than the pale. It's definitely got some caramel malts
in there, um, to kind of
balance out the aggressive hoppiness. It's a little
bit sharp for me, but I
do, uh, you know what, I'm still
drinking on it, so I
must not be hating on it too much.
>> Julianna (13:48):
Well then that, that's going to mean something.
Okay.
Um,
six and a half percent. I'm going to expect it to be
bumped up in flavor. Bumped up in abb.
>> Dave (14:02):
Right, sure.
>> Julianna (14:03):
Okay. There is a creaminess.
>> Dave (14:05):
Yeah. There's definitely a little bit of extra.
>> Julianna (14:06):
Bod and I like that.
Um, and there is a hop bite
at the end too. Yeah, very much so.
>> Dave (14:14):
Um, so it's kind of,
kind of west coast to me in a way.
>> Julianna (14:19):
Yeah.
>> Dave (14:20):
The pine and the citrus and then the little
bites.
>> Julianna (14:23):
It's, it's there, it's. Yeah, it's in
a aggressive west coast.
>> Dave (14:28):
Which they say, you know, Aggressive American
ipa. Okay.
>> Julianna (14:32):
Which is. But I'm not mad about that now
either because my palate's tending to go into
the west coast life these days.
You know, it's like we've had orange
juicy stuff for so long, it's nice to
swing the pen.
>> Dave (14:48):
Get a little bite.
>> Julianna (14:49):
Yeah. Get a little bite.
>> Dave (14:50):
Yeah.
>> Julianna (14:51):
What would you pair with this? Food wise?
>> Dave (14:57):
I think I would have some
like something pretty strongly
flavored, maybe spicy food, like some Indian
food or some, some good Mexican food
or even just like a, a nice pizza
or something with some cheese and
some fatty meats on it.
>> Julianna (15:17):
Yeah, yeah. God, pizza does sound so good right
now.
>> Dave (15:20):
Mhm.
>> Julianna (15:21):
Yeah. Yeah, I could totally see that.
>> Dave (15:24):
I think even like some good wings,
you know, some spicy wings or something. Yeah.
Because definitely the amount of hops in there, they're
really going to cut through some of that spice in the food. So
you really get to enjoy both parts. They would play well
together, I think.
>> Julianna (15:39):
Yeah, yeah, I think so.
I think for somebody who is looking for
a beer that's a little bit more mellow, a little bit more
pilsner, this isn't going to do the job for them. Like there,
there is, there are hops, uh, in here.
>> Dave (15:53):
If you don't want hops. Yeah, if you don't want hops, you're.
Well, you shouldn't be drinking an IPA in the first place. But like,
um, if, and if you're like a Mr. NEPA
guy, like fall you really want is like a
Julius or something that's very soft and
Just the softer side of citrus.
>> Julianna (16:10):
That's not going to happen here.
>> Dave (16:11):
This is not that.
>> Julianna (16:12):
No.
>> Dave (16:12):
Either.
>> Julianna (16:13):
No. But I think if you're a
IPA lover, a beer
lover.
>> Dave (16:19):
Yeah. You're gonna like this.
>> Julianna (16:20):
This beer is going to be solid for you.
>> Dave (16:22):
Yeah. I think this may not be your favorite, but
it'll be a good IPA that you can go
and drink.
>> Julianna (16:28):
Yeah. I don't know if I can have more than one of these,
but.
>> Dave (16:32):
Yeah, well, it's six and a half.
It's. It's. I don't know that's going to fill you up, but I think
at the. The amount of
hop bite on the back end might wear you down a little
bit.
>> Julianna (16:45):
Yeah.
>> Dave (16:45):
But if you were eating, I think you'd do better
if you had some food kind of cutting into that back
end bite a little bit. Yeah,
Yeah, I. I like it. I think, um,
I'd like to maybe see a little more caramel
malt in there, just a tiny bit, just to kind of
soften some of that and.
>> Julianna (17:03):
To balance it out a little bit.
>> Dave (17:04):
Yeah. But it's, It's. It's a decent, very, very
good beer. Yeah. Ah, yeah.
>> Julianna (17:08):
Ah, yeah. Okay, cool. And what shall we
rate this one? Going to three
Territory.
>> Dave (17:14):
Yeah.
>> Julianna (17:14):
Okay,
so so far,
tasty. Yeah. Pale ale and hoppy beer. I
mean, two solid efforts, if you will.
Um, and I think for flagships, like, no matter
where you go, I think that's.
>> Dave (17:34):
I think that's good. Yeah. That you
definitely want to have. Yeah.
>> Julianna (17:38):
And the thing is, is good old boy Dave and I,
we. We do travel a bit. And when we
travel, we don't always get to
the breweries based on the time and.
And, yeah, you know, because that's unfortunately a.
A bad thing, driving from Tennessee to
New Jersey is there's. There's a
(17:59):
few hours involved. Um, so
sometimes, depending on traffic, called the
Beltway. Um,
you. It's past the time of, like, the breweries.
Well, I think it's too.
>> Dave (18:13):
Unless you know of a specific brewery in
advance, it's hard to, like, say, I
definitely want to go hit this place.
>> Julianna (18:21):
Sure.
>> Dave (18:21):
Because a lot of times we're trying to find,
you know, beer for episodes. So
we want to go somewhere where you can get,
you know, three or four beers from this place. Three or four beers from
that place. And, you know, in a good
craft beer store. Oh, uh,
God, is just like, it can be such
(18:42):
a godsend.
>> Julianna (18:43):
Yes, it can.
>> Dave (18:44):
With people who know the local beer scene, they're like, oh,
this place. You should, you know, this get some of these and get
some of those and.
>> Julianna (18:51):
Yeah.
>> Dave (18:51):
You know, and it varies so much from state
to state and place to place. Like, where. What kind of.
What level of store
and, like, the personnel you're gonna get, too.
>> Julianna (19:02):
Sure.
>> Dave (19:03):
You know.
>> Julianna (19:03):
Sure. Yeah. Just like going to a tap. I mean,
at a tap room, you would expect everyone to be super
knowledgeable.
>> Dave (19:09):
About what's like, oh, this. These beers are great. Yeah,
that's because they're paying you. But.
>> Julianna (19:15):
Right.
>> Dave (19:16):
But then also, like, at a tap, you
go to a tap room. If. If that's a brewery that you like and,
you know, you want to cover, that's great.
Um, but if you go there and you're like, ah,
these beers are kind of eh. Then
you've. You've blown some time and you're like,
you're not gonna bring them back and share them m.
(19:37):
With people.
>> Julianna (19:38):
Yeah. But I think so far we're doing really good with,
like.
>> Dave (19:41):
No, I. I think if we ever make it to
Mount Holly, New Jersey, we're gonna definitely.
We're gonna hit Spellbound.
>> Julianna (19:49):
Yes, yes, yes. Well, we'll be
back in just a minute with some
more from Spellbound Brewing.
Welcome back, everyone.
Today is a day talking
about a road trip and talking about
some beer from Spellbound Brewery.
(20:12):
So, uh, right before the break, we were talking about the
Hypnotic Hops IPA and that it was
a little hoppy, a little sharp, if you will.
>> Dave (20:21):
It's very hoppy, A little sharp. But
we were actually, like, uh, during the break,
we were trying a little bit more, and
as it was warming up, some of that sharpness on the back
end kind of falls away a little bit, gets a little
sweet. So it's nice. So that's a beer
you could nurse.
>> Julianna (20:40):
You know, which for something being so
hoppy, you would think the opposite.
Right.
>> Dave (20:46):
But.
>> Julianna (20:46):
So that's kind of cool.
>> Dave (20:47):
But, I mean, you're not gonna, like, if you're. You're getting
into, you know, a full pint of something like that,
you're not gonna just pound it down while it's cold.
Fair. Unless you're, you know.
>> Julianna (20:59):
Yeah, that's fair.
>> Dave (21:00):
Ridiculous.
>> Julianna (21:01):
So, okay, next up, we are going to
talk about the phase seven
Hazy Double ipa.
>> Dave (21:08):
Phase seven.
>> Julianna (21:09):
Phase seven.
>> Dave (21:10):
When phase six isn't quite enough, in
phase eight just seems like way too much.
Go with phase seven. Yeah. Face seven. Yeah.
>> Julianna (21:18):
Seven's like, my favorite number, so why not?
>> Dave (21:20):
Is it.
>> Julianna (21:23):
Mickey Mantle?
>> Dave (21:24):
Oh, Jesus.
>> Julianna (21:29):
Okay, let's talk about the phase seven. Double
IPA is 8%
ABV.
>> Dave (21:35):
Okay.
>> Julianna (21:36):
Sadly, it's not 7%, because that would be cool.
>> Dave (21:38):
That would be great.
>> Julianna (21:39):
It is bursting with citrus, peach,
grapefruit, and passion fruit from the
hops.
>> Dave (21:45):
Okay.
>> Julianna (21:46):
Flaked oats will give it a touch of sweetness and will
give it that, uh, haziness.
And, uh. Yeah, we're sort of hazy.
Yeah.
>> Dave (21:55):
You know, it's on the light.
It's on the edge of haziness.
>> Julianna (22:00):
Yeah, yeah, yeah.
>> Dave (22:01):
It's hazy adjacent.
It's definitely got a beautiful aroma.
>> Julianna (22:09):
Oh, the creaminess. Uh,
ah. Like super creamy.
>> Dave (22:14):
Good mouth feel.
>> Julianna (22:16):
Yeah.
>> Dave (22:16):
Nice aroma. Leads you into it
night and day from the last beer.
Different style, obviously, so it's nice to see that they can take
different approaches.
>> Julianna (22:25):
Oh, sure. God. Peaches for days.
>> Dave (22:30):
Got some good peach. I'm
not. I'm not. Good old boy Kendall. So I. I can't find the
passion.
>> Julianna (22:36):
Fruit, but
I have a feeling that he would, though.
>> Dave (22:40):
I'm sure it's in there. He'd find it.
>> Julianna (22:42):
Yeah, yeah, he would totally find it.
>> Dave (22:46):
This is just a good old tasty,
lip smacking hazy ipa.
>> Julianna (22:52):
Yeah, it is. It is. I. I think
there's like, a little bit of pithiness at the end.
>> Dave (22:58):
Um. Yeah, it's not too sweet. It doesn't finish
sweet.
>> Julianna (23:01):
Right.
>> Dave (23:01):
But not like it's got a little dryness. Yeah. Right where you want
it.
>> Julianna (23:05):
Um, yeah, right at the end to help finish it off.
And I think that pithiness slash
hot bitterness is there.
>> Dave (23:13):
Yeah.
>> Julianna (23:14):
But, God, this is. This is tasty. And
this is only 25 IBUs, too. There's a lot
of flavor for, like, low alphas is what I'm getting
at.
>> Dave (23:23):
No, and. And it's like you said, it's a little bit of
pithiness, you know, it's not like you got a mouthful of pith,
you know, or anything like that, so.
Because that would be. That would be bad.
>> Julianna (23:34):
Would it be bad?
>> Dave (23:35):
Well, I mean, I guess it depends on what you're into,
but,
uh.
>> Julianna (23:41):
Okay, you're. You're funny.
You're really funny. I like you.
>> Dave (23:52):
Yeah.
>> Julianna (23:52):
Okay. I m. Think
this would be okay. What would you pair this one with? Actually,
um, M. Because, like, with
Hazy's, you know, they tend to be
juicier. And this is juicier
than the last one that we had, Correct?
>> Dave (24:12):
Yeah. I mean, this beer.
I don't know, man. Like, I stink it
doing these pairings, but I'm, uh, going to say something
not quite as spicy or sharp as,
like, what we were talking about with the other beers. Maybe.
Maybe a little pasta or something.
>> Julianna (24:30):
Okay.
>> Dave (24:31):
Um, I don't know. What would you. What do
they eat?
>> Julianna (24:35):
And I just. I just noticed this on the
can. Um, it's dry hop with Galaxy, Victoria's
Secret and Citra.
>> Dave (24:43):
Victoria's Secret.
>> Julianna (24:44):
Yeah. That's an interesting one to add into the mix.
I would not have thought of that.
>> Dave (24:50):
Yeah, it makes me feel kind of dirty for drinking it, but.
>> Julianna (24:55):
You'Re fine.
>> Dave (24:56):
Oh, I know that, baby.
I know that. Um,
okay, Vicky Secret. Okay, so
Galaxy. That's a bigger kind of
Boulder hop.
Um, I think it's also my
stripper name, if I'm not mistaken.
>> Julianna (25:17):
Oh, you have so many.
>> Dave (25:18):
I know.
>> Julianna (25:19):
I mean, yeah, it's like, every month there's a new
one.
>> Dave (25:22):
Uh, I went by Mosaic for a while, but.
>> Julianna (25:24):
You did go by Mosaic.
>> Dave (25:25):
Yes, but, yeah, as far as pairing with
this. Yeah, I think you could. I think you could go.
You could run the gamut with any kind of bar, food
or anything at a. Some nice barbecue
to kind of match the sweetness a little bit. Some.
You, uh, know, some ribs or something.
>> Julianna (25:43):
Yeah.
>> Dave (25:43):
Good burger.
>> Julianna (25:44):
Yeah.
>> Dave (25:44):
Sure would go well with this. Yeah. I don't think you're
hindered, uh, too much. You know,
maybe not a. Maybe not a big old piece
of chocolate cake, you know, that might, too.
Well, no, um, you know, some
Fruit Roll Ups might go. Well. You know,
Fruit Roll up. I had one not too long
ago. Stole it from my mom's house.
>> Julianna (26:07):
Did you?
>> Dave (26:07):
Yeah, it's pretty good.
>> Julianna (26:09):
Okay.
>> Dave (26:10):
Yeah.
>> Julianna (26:11):
How long has your mom m. Sitting on that?
>> Dave (26:14):
Well, no, because, you know, my m. Okay. She got
great grandkids coming by, so.
>> Julianna (26:20):
Okay.
>> Dave (26:21):
I stole candy from babies. Okay, let me just say
I stole candy from babies, all
right? And I ate it and I paired it with a beer. Wow.
Okay. I'm a monster. Okay, thanks. You get what
you get. Now you finally got me to say what you've wanted me
to say. Yes, I am a monster.
(26:41):
Can I have some more of this beer, please?
>> Julianna (26:43):
Well, yeah, you could totally have more. Okay, well, the fact that
you're wanting more.
>> Dave (26:46):
Some Fruit Roll Ups.
>> Julianna (26:48):
No, we, uh, don't have that in this house.
>> Dave (26:51):
But fine.
>> Julianna (26:52):
I know, I know. But that
being said, yeah, this is enjoyable. I
feel like I like it even better than the
hypnotic hops.
>> Dave (27:02):
I do, too. I think the.
This one borders
on, like. I couldn't have a lot of this one. I
couldn't have more than one or two pints of this because it would get
too sweet, and I would get.
>> Julianna (27:17):
Okay, that's fair, right?
>> Dave (27:17):
Like the. The oats, the. All the Hops and
everything that's going on. The sweetness, I think I would get full.
The hypnotic hops, I probably wouldn't have.
I could maybe have two or three of it if I
was eating because it's a little bit lower abv,
it's a little bit lighter in body and
stuff. Um, but honestly I would
(27:39):
probably start with one of either this
one or the hypnotic hops and then go
off into the uh, possession pale
if I was going have multiple beers
there. Just because I could keep having
those possessions for a little while.
>> Julianna (27:56):
Yeah, I mean that pale ale is, is nice.
>> Dave (27:58):
And you know you, you get, you set
yourself up with the big beer in the front,
you're eating, you know, you, you know, getting your flavor in and
stuff and then you can merge into the lighter
beer, you know, and.
>> Julianna (28:11):
That is a good question. So if you're going
to a party and uh, at
the party you know that the person hosting is a craft
beer lover.
>> Dave (28:20):
Mhm.
>> Julianna (28:21):
Who's going to have a variety of beer.
Maybe they're trying to show off or maybe they just live in an area
that has an abundance of really good
availability. Where do you start?
>> Dave (28:33):
I started with the barley wine. I want to drink the
most expensive beer they've got.
And then I'm only going to have a sip. I want them to open
up their 20 year old bottle of barley
wine and I'm going to have a sip and then I'm going, okay,
that was nice. And then I'm going to go drink, you know, a
pilsner.
>> Julianna (28:53):
Oh, you're that special?
>> Dave (28:54):
I'm that guy. I'm the guy who never gets invited back to
a party.
>> Julianna (28:58):
Gotcha. That's great.
Whereas I'm the opposite.
>> Dave (29:03):
Like you're the cheap date.
>> Julianna (29:04):
No, I'll drink the lower ABV stuff while I'm
having the food and putting the layers on, et cetera,
et cetera. And then as the party wears on
and the cool people are still there while the periphery
have left, then you get to the good stuff
and then you try.
>> Dave (29:22):
Yeah, it just depends on like what somebody's
wanting to open or willing to open.
>> Julianna (29:27):
And that's fair. That's fair. Okay.
Oh, that's good. Just curious.
>> Dave (29:32):
Yeah, But I think also you
know, just depends on
uh, what you're in the mood for and how far you got to
drive.
>> Julianna (29:43):
Yeah, that's a.
>> Dave (29:45):
You have to be responsible folks.
>> Julianna (29:47):
Yeah, yeah. Have to be responsible.
>> Dave (29:50):
Take a lift.
>> Julianna (29:51):
Okay, well, we'll be back with more musings in
just a minute.
Welcome back everyone. So
today's episode is revolving around, uh, a
brewery from New Jersey called Spellbound
Brewery. And, um, they're from
(30:13):
Mount Holly, New Jersey, which
is more inland than the
coast, for those of you that are
trying to keep up. And, um,
right before the break, right before the couple of breaks, we
were talking about a pale ale. We were talking about,
uh, a Hoppy ipa. We were talking about a hazy
(30:33):
ipa. And now we get
to the last one known as
the porter. But this
porter is a little special because this is. This
porter is aged, um, on Palo Santo,
which is.
>> Dave (30:50):
Is. That's like South American wood, right?
>> Julianna (30:52):
Yeah. Which is
interesting. So this is 6.9% ABV.
So it's not too high in the grand scheme of things.
Now this is,
um, gabf gold
in 2017 and then silver
in 2018 and 2021.
>> Dave (31:10):
Wow. That's crazy.
>> Julianna (31:12):
That is.
>> Dave (31:13):
I mean, that's great. The only other Palo
Santo beer I think we were talking
about, it was called Palo Santo. It
was from Dogfish Head. And I think they
built an in like an entire
fooder or something out of Palestine to
wood that they age their beer in.
And it was really good. And it was a very
(31:35):
distinctive beer. I don't know if they still
make it. Maybe they do or don't. I don't know.
>> Julianna (31:41):
I don't know. Yeah, I don't know. I haven't seen it on the shelf.
But I do remember we went to
the brewery and we saw it.
>> Dave (31:50):
Yeah.
>> Julianna (31:51):
And actually, I think that's when we went with my dad.
>> Dave (31:54):
Yep.
>> Julianna (31:54):
And, um, he was sort of blown.
>> Dave (31:56):
Away that he loved all the plumbing and the pipe work.
>> Julianna (31:59):
Oh, gosh. Yes. So Tiger
was a fan of the plumbing.
>> Dave (32:03):
Yep.
>> Julianna (32:04):
Because he was a plumber.
>> Dave (32:05):
There you go.
>> Julianna (32:05):
Anyways, okay, so 6.9% ABV
Porter. Uh, it's a year round porter,
which.
>> Dave (32:11):
They think they're mesmerizing
Porter is what it's called.
>> Julianna (32:16):
Yes. That is their, um,
standard.
>> Dave (32:19):
Yeah. Um, one of their four core beers.
>> Julianna (32:22):
Yes, one of their cores. Thank you. But aged on Palo
Santo wood, the Palosanto brings out more chocolate
flavor. And the beer changes flavors
and aromas as it warms. Most notable
is the chocolate vanilla anis
and mint.
>> Dave (32:38):
I smell the anus right now. I'm smelling.
>> Julianna (32:41):
Do you? Yes.
>> Dave (32:42):
Oh, wait, that was my thumb. Sorry.
Um, sorry.
Um, no, it is very chocolatey. This is
a very chocolatey beer.
>> Julianna (32:53):
So very, like roasty chocolatey,
right?
>> Dave (32:56):
Yeah. But when you taste it,
the wood does bring out.
Wow. It's almost like
this interesting sort of milky
vanilla Flavor
from the wood in.
(33:25):
I do see where there you could get some
anise.
I'm. I'm guessing maybe if it warms up more, you might get
some mint. I don't know. I'm gonna let it sit for a little
bit, but kind of warm it up. But
very interesting beer.
>> Julianna (33:47):
This is.
Okay. So there's this creaminess to it up front. Right. But then
it ends, like. And it's not like a
hazy ipa, where the creaminess is throughout
and sort of subtly finishes.
This has a nice hard finish to it, if
that makes any sense.
>> Dave (34:07):
Yeah.
>> Julianna (34:07):
You know what I mean? But, um, it's got
this, like, almost slickness at the end, too. This
tastes more than 6.9% ABV.
Like, I just feel like there's a lot of
flavor in here.
>> Dave (34:21):
I think there's a lot of depth to what's
going on. Um, I even kind of get notes of cinnamon,
which is probably just crazy. But,
like, I think when you have beers like
this where they're aged on wood, and it's got,
like, all the things going on from the malts,
plus the wood, plus the hops and
(34:41):
whatever else, you know, they've done to it,
um, you're gonna sometimes
get notes yourself that
maybe other people don't fully get. And that's kind
of. Kind of part of the cool thing as well,
is
what sort of individual experience are
(35:02):
you having with this beer?
This is a very interesting beer in a lot of ways
to me, just. Just
because you don't see this
very often. You know the palo Santo.
>> Julianna (35:17):
Sure.
>> Dave (35:17):
Because it's probably not that cheap to.
>> Julianna (35:19):
It's a wild tree that's native to the
Yucatan Peninsula and also found in Peru
and in Venezuela. So clearly
it's not indigenous to the United States. You know what I
mean? Um, yeah. And
it's found in seasonally dry tropical
forests.
But I burn a
(35:42):
lot of Palo santo in the house.
>> Dave (35:44):
Smells great.
>> Julianna (35:45):
Just because it is such a great aroma.
And it's one of those woods that
it doesn't just, like, burn quick. It kind of,
like, the smoke lingers, and the smoke is
just a beautiful fruit.
>> Dave (35:59):
Yeah. Uh, in our little fire pit
sometimes to just to keep the mosquitoes away and just
to enhance the. The
experience of being out there.
>> Julianna (36:09):
Sure.
>> Dave (36:10):
I think it's an amazing, amazing wood.
And usually I only say that about mine, but.
>> Julianna (36:22):
Um. So there's been a few breweries that have
used Palo Santo. Uh, besides
Dogfish Head, that's the first one to come to
mind. Remember that we did,
um, a
brewery Takeover from
Estonia.
>> Dave (36:40):
Oh, yeah.
>> Julianna (36:42):
If I'm saying that correctly.
>> Dave (36:43):
Pahala, the elk. It was elk brewing,
was it?
>> Julianna (36:46):
Elk. Okay, well, anyways, that's what it was.
>> Dave (36:48):
That's what it is in English is elk.
>> Julianna (36:51):
Okay, Gotcha. Well, they have done Baltic
porters aged in Palo Al Santo.
Yeah. Which I think is.
>> Dave (36:58):
That's very cool.
>> Julianna (36:59):
Yeah. And in Ecuador, they drink
Apollo Santo tea, so I'm
assuming that they use like some wood chips in it. But how
interesting is that?
>> Dave (37:08):
Very cool.
>> Julianna (37:09):
But anyways, I. I mean, kudos for
thinking that.
I mean, to use going outside the box. Right, right, right.
>> Dave (37:17):
It's very, very creative.
>> Julianna (37:19):
I mean, here, where we live, when we think of barrel
aged, it's obviously like a whiskey
bourbon.
>> Dave (37:25):
It's mostly oak, Right? Yeah, right, Absolutely.
>> Julianna (37:28):
So to have something like this, this is really quite nice.
>> Dave (37:31):
Yeah.
>> Julianna (37:31):
Quite nice.
>> Dave (37:32):
I think this is the beer of the flight. Or the. Yeah, the beer of the
flight.
>> Julianna (37:37):
Oh, totally.
>> Dave (37:38):
Yeah.
>> Julianna (37:38):
This is. I.
I just. Yes. Yum. I
think we should rate this a five.
>> Dave (37:46):
Okay, we'll go five.
>> Julianna (37:47):
Yes. And I could see why this has
won many awards.
>> Dave (37:52):
Yeah.
>> Julianna (37:54):
Because it's not just a woody
flavor. It's really, like, enhancing.
>> Dave (38:00):
I. I only wish we had the original
porter to try.
>> Julianna (38:04):
Well, that's fair. That's fair.
Well, I think for a flight that we found
just randomly at a craft beer store,
I think this is a great intro
to Spellbound.
>> Dave (38:17):
If you're in central eastern New Jersey
or eastern Pennsylvania, find these beers.
>> Julianna (38:23):
Yeah, totally. Totally. Well, that's going to do it
for today, good old boy. Dave, thanks for being here.
>> Dave (38:28):
Hey, thanks for letting me
be here in my home.
>> Julianna (38:34):
Sure, yeah.
>> Dave (38:35):
Drinking beer.
>> Julianna (38:36):
This is good old gal Juliana. Thanks for
joining us. Keep on chuggling and catch you
next time.
>> Announcer (38:44):
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>> Julianna (38:53):
Give it a little tappy. Tap, tap,
taparoo.
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(39:18):
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(39:39):
Come back, join us for another episode and keep
on sipping.
>> Dave (40:02):
Um,
(40:25):
this has been a 110 hand.
>> Announcer (40:26):
Production of SIP, Suds and Smokes,
a program devoted to to the appreciation of some
of the finer slices of life from the dude in the
basement studios. Your host, the good old boys
will see you all next time.
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