Beer for expedited nose hair removal

On the next episode of Sip, Suds and Smokes. Today's episode is brought to you by Reverend Mark. Reverend Mark picked up all the beers for this episode and brought them back for us to try. They are from the Iron Hill Brewery. To start off, we're going to have the Daconia Juicy IPA. Next, the Kryptonic Haze imperial Juicy IPA. The 2022 grand inquisitor bourbon barrel aged Russian imperial stout. The 2022 St malte of the Rum Barrel, which is a Belgian style quad aged in rum

barrels. And last, my favorite is the Jittery Monk, a rye whiskey barrel aged Belgian styled triple. We'll be right back after this breakup. M. Brought to you almost live from the Dude in the Basement studios. Why? Because that's where the good stuff is. It sits Suds and Smokes with your smoke, and host the good old Boy. Suds. Suds. Suds. Uh, it's, uh, time for more Suds. Welcome, everyone. Gather round for yet another Sud segment where we don't do it for the money or the fame.

Well, which is probably good because we have neither of those neither of those things. Yeah, well, we do it for the love of beer. Darn it. I mean, that's what we're here for. I'm one of your hosts, Guda Gal. Juliana. And joining me at the table today is Goodo Boy Barger. Hey. Thanks for having me, reverend. Mark. M, glad to roll these beers out in your direction. Wow, that was perfect. It was. That was goodle boy, Sparky. I'm not wearing pants. Yes. Oh, sorry.

We noticed it only took one episode to get him there. I know. Well, it was the warm up, right? Uh, yeah. Good old boy, Dave. Hey, I am well, actually, I'm not wearing pants. This is a pantsless episode? Yeah. Wow. Nice. I think you're the only one wearing pants. Well, I'm the know fair. There's that mhm. Okay, well, today's episode is brought to you by Mark. M no, literally. Literally, Reverend Mark picked up all the beers for this episode and brought them back for us to try.

They are from the award winningest brewery east of the Mississippi, iron Hill Brewery. Primarily based out of Philadelphia area. They have 22 locations across five states. Good old boy, Dave. Why don't you give us some background? So, basically, some dude named Kevin Finn was living in Delaware in 1990, and his wife gave him a homebrew kit. Wonder how that feels. What a swell. I've heard this story before.

He starts making beer, and it's good. His budy Mark Edelson, joins him, probably to get free beer, and they start entering, uh, some homebrew contest and winning. Then in 1994, they are introduced to an experienced restauranteur named Ken Davies. Three, uh, years later, they open for business in their first location in Newark, Delaware. A year or so later, they open their second location in Westchester, PA. They keep

making awesome beer and great food. And then fast forward to now and like you said, they have 22 locations in five states. Woohoo. Way to be. I know, right? Okay, Reverend Mark, since you picked them out, why don't you give us today's lineup? Be glad to. And we have a good smattering of canned, um, product as well as bottle age. Smattering. Smattering, what a word. That's great. So, to start off, we're going to have the Iron Hill Brewery beers, uh, starting with the Daconia Juicy

IPA. Next, the Kryptonic Haze imperial Juicy IPA Segwaying. Now, into the bottled products, we will have the 2022 grand inquisitor, uh, it is a bourbon barrel aged Russian imperial stout. Next, the 2022 St malte of the Rum Barrel, which is a Belgian style quad aged in rum barrels. And last, my favorite, uh, just the name, I guess, is the Jittery Monk, a rye whiskey barrel aged Belgian styled triple. Those all sounds amazing. Wow. Okay, well, thanks. That was perfect. Okay, good. A boy barger.

Why don't you give us the Suds ratings for today? Glad to. Uh, we will be discussing and rating these beers with a Suds rating, plus our signature Belching sounds. And here are those ratings. Now, number one, that sucks. Give me anything but a Bud. Number two, was that a Belch? Number three ah, what a relief. That made me uncomfortable. Number four you know, a body shouldn't really make that sound. Uh, number five, listen to that. Hang time. Give me another.

Nice. Wow. Yeah, that just keeps on going, doesn't it? Okay, before we get to the beer, reverend Mark, why don't you tell us how you came upon Iron Hill, which Iron Hill you happened to go to and did you enjoy Iron Hill? Yeah, well, um, my lovely wife and I were, um, taking part in, um, a, uh, family tradition, uh, which is the Delaware Valley Bluegrass Festival, which this was the 51st annual.

And so, um, my wife's family are all in bluegrass music, and her dad actually helped start this festival in 1972. Nice. Wow. So it started in Delaware, but now it is in Woodstone, New Jersey. Uh, so we went to the because. When you think of bluegrass, new Jersey. Jersey every time, well, you just go. Across the Delaware River, which is really interesting. You can go to

New Jersey from Delaware. Just fine. But when you come back, you have to pay a toll, which means you have to pay to get out of New Jersey. Yeah, that makes sense. That makes a lot of sense. It does make a lot of sense. Yeah. So we were there for the weekend and, uh, it happens every labor, uh, day weekend. It is put on by the Brandy Wine. Friends of old time music. So it is both bluegrass, um, and then old time, which is like mountain music.

Um, and so I made sure that my brothers in law play with Danny Paisley and the Southern Grass. So they're there every year, but they travel around the country. Um, I won't list all the people that were there, but we had Riders in the sky oh, there you go. Daily. Um, and Vincent. Then, um, we had Dan, uh, Taminsky, who is old brother, where art thou? Hey, do you have anybody there with. One of them washtub, uh, bases? All of them. Yeah. They'd be thrown out of there.

And then the last person I mentioned, Larry Sparks, he's been in the business since like the early seventy s. I approve of him. Yeah. There you go. Well, there you go. That's all you needed right there. So anyway, we wound up going to the original Iron Hill brewery in Newark, um, simply because we wanted to get some local beer beyond what was simply being offered at the Fabulous Mean. They had a lot of good stuff. But what's a wawa. We're getting one right near my house. No way. Yes. In Belgium.

Wawa is coming. The first one is literally going to be within walking distance of my house. It's a really cool place. But they had a liquor store. No, uh, it's a convenience store with ridiculous sandwiches. Sorry, I don't get out much. No, it's a north of the Mason. Dixon line, but also Florida somehow. What? Mhm maybe the people. It'S a, it's a very well appointed kind of convenience store and they had a lot of good commercial

beer, you know what I mean? Good craft beer. But they didn't have anything like local. So, uh, we wanted to venture out one afternoon and came across Iron Hill and like, you know, they had a reputation of winning more, uh, GABF awards and all, uh, of any brewery north of the um, so, you know, we kind of focused on some of their canned product as well as the bottle stuff we brought. Nice. How was the food?

Excellent. And that's another thing. Yeah. At least the Newark facility, um, we went to, had a very impressive menu and I remember I had just the fish and chips, but otherwise we were eating kind of like fairground food. Funnel cakes for days. Funnel cakes. Corn dogs. Corn for theirs. Yeah. Is it a meat on a stick? I'm in. Oh, these are turkey. Okay, let's drink some beer. Let's get into it. And, um, qualifier Dave and I have been to the Westchester, um, yeah, the Westchester version of this.

And we also so I used to work for a company that was headquartered in Westchester, and back then, Pennsylvania's beer laws were insane. Like, uh, you could only get a six pack at a

bar. But the headquarters, they haven't changed really much. Seriously, get a six pack to go. You can buy them at a convenience store, you can buy in a grocery store. But now it's like a twelve pack. So if I go to Wegmans to get, actually has a nice selection of beer, but it's a twelve pack and that's it. So can you imagine me as a beer lover? Yeah. So you could only get beer you could take out beer from a bar, like six packs from a bar, but you couldn't get at the grocery store. You couldn't

get a convenience store. You could go to a liquor, uh, a package distribution warehouse, mhm and load up by the case. By the case there. And we still have plenty of those. And our corporate headquarters was right across the street from a package warehouse. It kind of worked out. Well. That's awesome. Ah, nice. That'll help you get through the day. Go to the packy. Okay, so let's get to the first beer. And we are going to go with the Danconia Juicy IPA.

7.2% ABV. Hazy, crazy, and totally groovy baby boy, this is time for danconia. Yeah, it's a juicy New England style IPA, uh, with intense pineapple and tropical fruit notes. Plus a big old batch of dry don't. Is that centennial? After the last New England that we just had? This is like such a different experience and more typical for what I would have expected. Yeah. And this is very danky. Super dank. Well, I had zero expectations. I'm a fan.

Yeah, no, I wasn't saying critically. I was just saying I enjoyed this lots more than that last one that we had. It's night and day. Night and day difference. This beer is almost twice as big. Yeah, this is so much drier fair, but there's just so much there not as much sweetness. I mean, it's just all dank hops all day long. Yeah. You mean you like this better than the Juicy Juice? Yeah. Iced tea. Juicy Juice. We will never speak of that again, my friend. Never. It's burning me a little bit.

No. Yeah, that didn't happen. Get a little bit of hop burn off this. Well, there is definitely hop burn for sure. Yeah, but I mean, good grief. It just keeps getting danker. Be back in just a minute with more. Oh my god. Welcome back everyone. So what do you get when Reverend Mark goes to a restaurant? You get Iron hill beer. Oh, I was going to say arrested, but keep going. Wow. Escorted out. Okay, well, what we're talking about in today's episode is a smattering of beers from Iron

Hill Brewery and Restaurant. And uh, this first one that we were talking about right before the break was the Dankonia IPA. Send you more. Uh, thanks buddy. Yeah. So this is big. It's coming in at 7.2% ABV. And that's a lot. That's robust, right? Yeah, that's very robust. Robusto. So since this is from a restaurant, what would you pair this beer with food wise? God, man. Um, it better be something strong.

I was going to say it would bounce off. Like, I would love to have this with some Thai food or something, uh, spicy, I think would be about the only thing that you could fight this with. Um, maybe a salad because there's so many hops stolen. Yeah. Mix some olive oil in this and. Make the it's pretty much Indian food. OOH, I love it. Yeah. Anything, like, with a big punch to it I think would pair well. Yeah. Um, this is just great

to style. It's not too sweet. There's still, uh, hops getting stuck in my teeth as I'm drinking it. The particulates definitely floral, and it definitely. Has, like, a malt, um, foundation. But it's not overly assertive either. So the hops really do shine. Yeah. It doesn't get in the way at all. It's got that mouth coat of hops. Man. It's hit me in the back of that. Wow. Back of the head. All of it. Good grief. Yeah. I mean, it's really nice. It's really

nice. Um, we are going to rate the Dankonia a four. Good job, IronHill. Right. This is the smallest beer in the flight. Yeah. What happens next, Juliana? Well, funny you should sobriety test. Yeah, I was going to say, is there a wheelbarrow you're going to just toss me out on? There is. Um, so next up, 9% ABV. Mind you. Thanks for going easy on us. Well, Officer, we found them in the yard. This way. Yeah. So this is the Kryptonic Haze imperial juicy IPA One sip

can make this double IPA. Your Kryptonite. Um, double dry hop with the supernova of Amarilla citra mosaic and simcoe hops mosaic. Yeah, it's there. I like dank better. It's like they did a pound of every hop per can. Do you think there's in this? There's definitely I don't think so. Yeah, there has to be. I mean, for all that amount of. Hop, there's no sweetness. No, but there's got to be something. I think it's oats. Maybe it's oats. Ah. Yeah. I don't see how you would put lactose in this.

No. M. Now you'd have some residual sweet. Yeah. Ah. Um, that's right. It would come through kind of milkshake Ipaish. And this is not that. No, there's definitely some hop burn going. On, but it's juicy, too. Uh, versus, like, pithy juicy of the danconia, which see, I like this one. Better than the last one, just because there's a little more nuance to this one. That last one, it just was like Mike Tyson punching you in the face. This was more like Muhammad Ali punching you in the face.

He's a gentleman, but he's dancing around. A little bit more. Rope of dope. Yeah, exactly. I'm the exact opposite. I like the dank more than I like this one. Yeah, I'm going to have to I'm with you, Barga. Um, I'm on that one. I think that the crispness of the dank really made it shine. And that the milkiness, even though we know it's not lactose now, but the creaminess of this one just flattens out some of the hops. And it doesn't really hit the palate like the other one does.

Do you know what does hit the 9% because, uh, I'm feeling it. I think there's alcohol and hop burn on this one. Oh, interesting, right? Yeah. Okay. Yeah, I could see that. Do you remember back this is 9% and it's a double IPA. Remember back in the day when double or triple men's, it was like 7%. Was a double IPA. And this would be a barley wine. This is a hazy American barley wine. Yeah, it would be. Yeah, exactly. This is Ah OG,

Sierra Nevada. Bigfoot. You know, also I think the A, it was really crisp, um, and nuanced in its own unique way and was delicious consumed cool. Whereas I'm thinking this one would be better on a cold day, warming up and drinking it more slowly. Yeah, this is not a really good warm day beer because it warms you. It does warm the burps coming off his beer. Uh oh, no. Holy moly. Treating you now, budy.

I'll tell you this, I'm actually looking forward to one of those Belgian beers to kind of cleanse my palate the. Day that, man, I wish I could have a barley wine palate cleanser. Can I get a shot of bourbon? Boy, this Quad just cleaned everything out. Yeah, but I really like the transition of both, you know what I mean? Because in looking at them, okay, you got a danky, you got a Hazy. Okay. They're going to be about the same, but they couldn't be any more separate.

You know what I mean? I have to tell you, I'm not very familiar with this brewery. And even though they're all over the place, I guess, um, well, they're like Pennsylvania regional, sure. But it sounds like they've done great regionally. Um, what I'm fascinated with is I wonder what their flagships, whatever they started off with, because obviously it's not these two beers. They've done a really great job with them and I think you don't always see that with, um look, I wonder.

If they have a good lager. Well, yeah, I mean, like whatever their main lines are. I'm trying to remember what they had quite a variety of beer on tap, but I picked these up because these were their canned products mostly. Okay. The canned and bottled. So apparently this is what's hot right now in terms of canned product going out the door. Um, but I mean, these are great. And just like can they make anything. That'S less than 6%? And they have okay, so as home brewers, I

guess yes. They took first place in the category of dark ales in 1990. So that's where the whole thing dark ales. Wow. Were they the only dark ale in the category? Probably it was twelve and a half percent. And then I'm trying to see, uh, if they say anything about I think. Reverend Mark was right. This thing is actually better as it's warming up. As it's warming up, which is insane to think about for an IPA. Okay. So in 1997, then. So they started as home brewers around 1990.

In 1997. Now they're Iron Hill in Delaware. And at their first GABF, um, they won doesn't say what medal they took, but it was for their lodestone. Oh, it was a gold for their lodestone logger. Okay, so they started with the logger. Um, yeah, and I think when we were there, I think we had a lager or two. And then we had some heavier stuff. Yeah, we brought some big beers back with us. But most of what we drank there with dinner was lighter, was the lighter ones.

But it mean. And also between Delaware, Pennsylvania, New Jersey, there's a lot of German influence in the beers that were coming out around that mean, as well as, like, Belgians. Because one of our favorite places in Philadelphia, the Dirty Mean, was it's totally. Not called the Dirty Monk. No, it's like Monk's Cafe. Oh, yeah. Of an iconic place. I just like how she didn't correct. Well, I just was like, I just want to move on.

But anyways but it was all about the Belgian influence too, because we didn't have a lot of super craft at the time. So what we were getting imported into the big cities. And it's like, uh, the beer stores around where Juliana lives, or is like down here, you can get a know, you get Chimet and you get St. Bernardis and a few little things. Le CHUF and stuff. But up there, man, their Belgian section, it's like being in Belgium.

It's gorgeous. Yeah, it's nice. And also in the German influence, there's a lot of German breweries that we don't get down here. So next time we go up there, we're going to bring back a couple of shows of all stuff you've never. Seen of the European things that just. Don'T I feel like down here, I feel like before the home brewing craft brewing scene really opened up in the US. I mean, that's really like in the. Late 80s, you were a beard nerd.

That's what you're drinking. Drinking all imports. And that was like the, uh half. Of them were oxidized. All of them were oxidized. Like anchor everything else. Anchor, Sam Adams, and then every import you could possibly find. And then eventually Sierra came. I mean, it was a tough time for craft beer options. No, you didn't. No. And there were a lot of styles that, um it was like the Dark Ages. And then it was our own cans. Some of them are made out of wood. Milwaukee, how far we've come.

And then, um, you got these little teeny boppers that want seltzer. Non alcoholic. I don't even think they want that now. I think the whole thing is the younger generations don't want alcohol at all. I mean, they just don't even want that stuff, which, um I know. I'm trying to wrap my head around that fentanyl. It's pretty good. Sure. Tips and smokes does not. What was I thinking? We do the endorsement. Yes. All right. Let's get into something darker. Well, no, we have we didn't even rate it.

Oh, crap. Well, okay. Kryptonic hazy imperial juicy IPA We are rating five A. Uh, four under protest. Fair. Okay, so now let's get into something darker and deeper. Hey, girl. We're going to go to the 2022 grand inquisitor so boozy. This is 9.8% ABV. This is a bourbon

barrel aged Russian imperial stout. Yikes. Hey, Juliana. Uh, I forgot to shave my nose hairs this week, but then I smelled this. It took care of it. Can you get your nose hair off my papers, please? Sorry, bro. Sorry about that. The multitasking that happens at this table is amazing. Yeah. Um, it smells better than it finishes. So this has whole vanilla beans in it to balance out the bourbon and the stout. Wow. I need to drink a little bit of this to get the IPA out of my. Did we just go ASMR?

Apparently we did. Yeah, we did. Um wow. This is definitely as advertised. Uh, um, imperial bourbon barrel age stouts was always my choice, really, to go to for beers. I was always a big beer drinker. And big dark imperial bourbons are my thing. Man. This one does not finish. Like, I like an imperial bourbon barrel style to finish. How do you want it to finish? I want that multi characteristic on the back end. You want the barrel in the front?

Yeah. That cuts my tongue. Now it could be the Kryptonite in my mouth as well. Mhm. I'm going to get a rinse and try it again. I'm fairly certain the insides of all of our mouths have pretty much been burned out at this. Okay, so but Reverend Mark helped me with this. But a Russian imperial stout, it's really fast. It does. Really rapid. Yeah, real thin. Can't slow down. No, we're not. Sorry. It's just going to keep happening. I need a sound. Maybe

not quite that sound. No. But Russian imperial stouts. Correct. Okay. They're going to be fruitier, like dark fruit molasses. Not necessarily malt. Right. Uh, most bourbon barrel stouts are going to be more I hate to say regular stouts, but like an oatmeal stout or just a basic stout, because the bourbon is going to come in and give you those flavors to help nuance the stout. But a Russian imperial no, that's big bold fruit.

Right. And I think that them adding vanilla beans was just a little bit overkill. Yeah. You're going to get that in the barrel anyway. Totally get out of the barrel. I'd love to know what bourbon this was too. I feel like it confuses your taste buds because you're trying to get that bourbon out that mouth coat feel with that. And then when you hit that stout with it well, when you just throw vanilla beans in there,

vanilla bean is just going to neutralize. A lot of that thickness, a lot of that bold flavor you're going to get and overpower it. Yeah, I think it does kind of cut through some of the dark fruit a little bit. Kind of undercuts it, because from all those dark malts where, um, you get some of the plum and everything. I don't know. Just age it for a couple of years. And all the vanilla. Yeah. And I wonder how long you left it in the barrel. Yeah. Is there an age statement on the bottle? Let's see.

That's it. You had your hand on it first. St. Marie. No, this is grand inquisitor. Dude, were you drinking the wrong beer? That would be I don't want to talk about it. No, it doesn't say anything on it. I was drinking the wrong beer. Uh, okay. I apologize for all my statements. I retract. I retract. Well, that's amazing. However, that's hilarious. I thought you were just screwing around, but you're serious? That's amazing. Uh, you know what, though? Uh, you

were so adamant about some things. You were starting to win us all over to your point, too, though. Except no. It'S good, though. I love a Russian imperial. Yeah, there it is. I like it. Yeah. No, but the molasses on this is, like so the viscosity on it, you can taste every mole is so lovely, but I just don't for the vanilla beans that went into this, I'm not necessarily getting a lot of vanilla. You

know what I mean? If it's there, it's in the background, because I'm just getting the fruits, the. Dark fruits all day. See, I still feel like the vanilla is cutting out some of those dark fruits that you could be getting. I definitely get a fig kind of figgy flavor. Vanilla bean on the finish is what I'm getting now. Okay. These are my statements. I can't wait to find out what it is you actually drank. We're going to come back to that. We got to know when we get to the thing.

Wow. Yeah. I think this is actually good. I do think they could have gone without the vanilla bean, so I'm going to stick with that. Reverend Mark, what do you think? I think it is a little bit sweet on the backside more than I. Still likes his ladies, not his beers. Wow. Thank you. Amen. But for Bourbon Barrel, uh, that adds another kind of register of another layer flavors that you're normally not factoring in. Sure. So I think it's very good. Yeah. I'm a fan. I'm a fan.

Okay, we are going to rate now that we are all tasting the 2022 Grand Inquisitor. Who wasn't tasting that? Come on. I don't know. We are going to rate. That a nice four. Yeah. Hey, you got to tease you right. Hey, man, I earned that one today. Do you know what would be awesome is if we were drinking these beers and it wasn't almost 90 degrees outside. I'm sorry. I'm so mad that tomorrow's October. Looking at the forecast, it's like, next week, I want to burn things. Yeah, no, it's

not next week where it's, like, so hot. I want to burn things. Well, next weekend it's going to be cold. It better. We could hope. Maybe a promise in the morning. Yeah. 02:00 a.m. Right honey, come outside. It feels like get up, kids. Okay, well, we'll be back with more in just a minute. Welcome back, everyone. So today's episode is a Iron Hill Brewery takeover, courtesy of Reverend Mark being the best beer mule er ever.

This could be the 87% worth of alcohol I've just ingested in the last five minutes, but I feel pretty good. Do you? Yeah, you look good. You look good. I'm kind of a fan of Iron Hill, but now his shirt's off. Well, it's true, and if you just stop tweaking your nipples uh, I don't know if that's, like, a personal I'm not watching, but I can't look away. Okay, well, let's get into a little story time before we get to some more beer. I have a story. All right, tell us the story.

All right, guys, this is true. True story. It's always true. Whether it happened or not, we don't know. Actually, the truth. Police rushed to report of a ritual mass killing, but it was just a yoga class savasano. It seems like a concerned onlooker in Lincolnshire, England, took corpse pose a little too literally. According to a Facebook post by Seascape Cafe at the Observatory, a cafe that also a, uh, community space, art gallery and exercise place.

A passerby mistook the final resting position the entire class was participating in for a mass killing. The final resulting pose, also known as corpse pulled or savasana, uh, usually occurs at the end of a yoga class in which people lie on their backs with their eyes closed in order to sink into a meditative state. So basically, they're like nap time. Which is what's going to happen to us after the next two barley wines.

Yeah. The unidentified person reported a mass killing in our building, having seen several people laying on the floor, the Seascape Cafe Facebook post reads, which actually turned out to be the yoga class and meditation. We're not a part of any mad cult or crazy clubs, the post continues. All in all, the situation turned out positive, and we are, of course, grateful. Lincolnshire police confirmed to Sky News in the BBC that the officers received

a call about the incident at 08:56 P.m. From a caller with good intentions. Isn't that what every British you know what this makes me think of? So British. You remember Bewitched and the neighbor lady. Who was Mrs. Kravitz? Totally. Isn't that what every yoga people say, though? We're not a cult. Yeah, we're not a cult. First sign that you're a cult. Yeah. Take off your pants. Millie laws. Who taught the. Yoga class went into more

details about the incident with the Washington Post Friday. Mills told the Post that seven students were lying on their backs for about 30 minutes as she banged on a shamanic drum in a dark room that's a cult. By just candles during Wednesday's hour and a half restorative yoga class when they sacrificed the cat with the ritual knife. Oh, I'm sorry. That was a bit of ad lib.

Yeah. Mills said she noticed a couple outside the studio walking a dog and peering through the window at what must have been a very bewildering scene for them. Abner. They reported to the police that they'd seen somebody walking around a room lit up with candles and what looked like a, uh, dead people laying over the floor. And the murdered cat. Sorry, that was, again, just embellishment. It must have been Schrodinger's cat. Uh, or was it? The couple thought it was some sort of a ritual mass

killing. Geez, guys, come on. Like Jonestown. Come on. Britain switched to decaf tea. Come on. Mills added to the Post that the class had already ended by the time a horde of police officers had shown up. Namaste, fools. And the Yogis lovely relaxation session with no interruptions. Thankfully, the cafe also thanks the police on Facebook for their prompt response, and said that their boot leather tasted go.

To a if the police go to a yoga class and say, get on the ground and spread them, I mean, they could really yeah, but it's going. To be really stanky by the end. I mean, if it's hot yoga, you don't want people to spread them. That's not going to end. That's not. Could you turn into a ball now? Thank you. Thank you. That was a great story, Sparky. Well, I'm here for that. Yeah. Wow. Like, how do you automatically go to ritual mass murder?

I mean, the candles, also, the blood smears that were written in patterns, all that's what throws nothing to do with. That Jonestown documentary she was watching. Ah, but that flavor aid was so good. So good. Was there a little boy going, red. Rum, red rum, red rum? I think it was juvie juice is what they were. Stay off the go back for another can. Just try it. See what happens to you. Wow. Okay, so let's get back to some all right.

Speaking of beautiful dark beer, let's, um, go to the 2022 St. Malte of the Rum Burger. This is. Juliana. Did you know, uh, my nickname in high school was St. Malty of the Rum Barrel? That's just a weird coincidence. Wow. It's true. It's like it was meant for you to I know. I feel like I'm here at the right place. Wow. Yes. Okay, this one is only eleven and a half percent. ABV. Man, this is so a beautiful Belgian quad brewed with pounds and pounds of pale and roasted malts Belgian

candy sugar. All the candy sugar traditional European hops, then aged in rum barrels for a year. That's it. I said a year? Yeah, just one. Wow. There's a lot going on here. Yeah. I feel like it's, like, rich and full bodied with notes of brown sugar, juicy, dark fruits, and almost like a sweet, spicy complexity from the rum barrels. Is anybody else getting that? Yes. I agree. Yes. Wow. I don't want to talk about. Where'S the malt? Right. I expected it to be malt. God, the aroma on.

If this was a bourbon barrel aged stout, it would be terrible. However, as a quad. And a rum. Barrel, they kept throwing the candy. Sugar. Would like to know what kind of rum barrel this is. M. Probably like a four square. I was just going to say I'm hoping it's sure. They win high dollar. Yeah, they got a bunch of New England stuff. Um. I feel like I'm at a tiki bar having, like, shots of rum with a monk. With a monk? Yeah. Well, now, but not a jittery monk.

Taste buds in my brain are working together now. Yeah. How you hate it. Cool. I actually enjoy quads. Probably my favorites from Oklahoma City, though from works.

Oh, yeah. They got the yeah. Okay. Reverend Mark as the Belgian authority. Well, you know how those are with within the Trappist tradition. You have the single, the double, the triple, the quadruple, and, um, at least legend has it that during a working day, at the end of the day, the monks from Monday through Saturday could have a single. A single on Sundays and Sundays only. They could have a double. On high holy days like Easter and Christmas, they could have a triple.

That's when things start to get a little rowdy. So they believe in Santa? Yeah. And then only when the Pope or a bishop in charge of that diocese showed up could they bring out the quadruple. That's what I've heard. That's when the dance music started. Ah. So is that why the monks in Rome are always so happy? Uh, no, but that's how they invented trap music. Wow. Okay, so now what do you think? Are you tasting do you taste a. Good quad under the rum? Yeah.

Well and that's the question. I mean, I do, but I think that the rum barrel in particular really pushes it off the scale. Not in a bad way. Yeah. Careening off the cliff. Yeah. Ah. I think, therefore I am. Um, that the rum coats it. Almost the rum barrel coats it and. Pushes the flavor shell. Yeah, it gives it that little, umph. But to me, this is great, though, because I don't know why I never thought of putting rum with a quad before. Oh, man. It's perfect. Right? The dark.

And I think it's because I have a nice fascination with these older aged rums, because they're just so complex in their own like, why fool with Mother Nature? Because it's so layered. A quad is so layered. Why put them together? Right? But now. A Belgian boiler maker just a glass quad. Sure. Drop a shot of rum in it, boom, you're done. Yeah. And again, the whole cold day thing, if you could have this in a and we do have just

a couple of ounce pour here. But a small snifter on a very cold day, not a hot as Hades day, um, would make it even nicer. Yeah. Like, oh, my God. Imagine just sipping this as it warms up next to a fire outside. Like, that'd be badass. Yeah. With a good cigar. Yeah. I like those things. They're delicious. Yeah, you're not wrong. All right. I'm a fan. Yeah, man, I love quads. I mean, these just good job, guys.

Great. Do it. Okay, we are going to rate the St. Malte of the rum barrel a, uh, four, though some of us might venture into five, too. All right, let's just go five. Okay. Five so far. Five it is. Add a boy st malte. You did it. All right, last but certainly not least is the 2022 Jittery Monk rye whiskey barrel aged Belgian triple. By the way. Thanks. I'm curious to why we didn't mean to cut you off. Sorry. No, I'm wondering why we went quad before the triple mhm.

Well, that's how they were in the box. So this one is 9% ABV. Um, this trickster of a Belgian style triple spent time aging on Tallyho coffee, roasters coffee beans in dad's hat, rye whiskey barrels. It is deceptively easy to drink, uh, with notes of roasted coffee, vanilla, sweet banana, and spicy rye whiskey. I, uh, get almost all those things. Don't be fooled by its pale color, which, honestly, I don't find it too much paler than well, maybe.

I got to tell you. So I haven't tasted this yet. I just spent some time playing on the nose, and I didn't know the coffee thing, but that was the first thing that hit me in the face was the coffee piece.

And, wow, there's a lot going on. That's an unusual adjunct for, uh, triple. For triple, yeah. Uh, it's not what you expect. Wow. It's almost like if you made, like, a blonde coffee stout. See, I think the rye oh, wow. With the coffee doesn't work well with this unpopular opinion, probably. I think pick one or the other. I'm definitely getting the spiciness from the rye. Yeah. Right. But I would like to see more of that rye and less of that coffee.

Okay. Because I get a lot of coffee on the mouth feel, and when it coats your mouth, you get a lot of that coffee earthiness from the coffee. And that rum barrel, just not rum. But that, uh, rye barrel just dissipates. The spice is there, and then it's gone. I don't think I've ever I'm getting. Alcohol, I get booze, and I get a lot of fruitiness out of I'm. Yeah, I'm not getting any of the banana, but I'm with you, Parker.

I'm getting lots of the coffee. Uh, and that's kind of stopping me from the other stuff. I'm going to have to I wonder if colder because they're kind of room temperature at this, but, like, I wonder if colder if that rye pops out more. Oh, I'm getting the rye at the end. Okay. Yeah. Um, I'm getting rye at the end. That's where the alcohol is coming from. Um, bit of banana. The sweet banana. Yeah, like an overripe banana. Hey, but could you drink two pints of this and still be

standing? Okay. Just checking. This is definitely a sharing around the table. This is happy Monk celebrating something. Um, you'd pair this with, like, a dessert, right? Oh, yeah. I like that. Dave that's a good way to do it. Bananas Foster. Is that what you're tiramisu some banana. Pud oh, tiramisu with that creaminess? Yeah. Key. Uh, lime pie. Really? No, I was just trying to make. Yeah, that was a good Mike. That was a rich in the machine. I like this.

Thanks, Mike. Mike. Thanks, Mike. He's going to be an Avery. That's his favorite sound bite, by the way. He told me. Yeah. If we can only, uh, chat, uh, AI that into this raspberry is delicious. Um, I'm working on that. There's something in the works. Don't worry. Oh, yeah. This tastes totally different when it's colder. I mean, like, completely different. Yeah, try it. Yeah. And here's a fresh cup if you need I got a fresh cup right here. Thanks a lot.

Yeah, I think this definitely improves, uh, by not being as warm. Uh, it settles it down a little bit and kind of melts even the nose. Even the nose is different, which is weird, because usually you get really rum forward nose. Like, you get the boozy, but you can really distinctly, um are you drinking the right beer game? Completely different when it's cool. It's been a long time. Uh, well, you just drank about 50% alcohol's worth of beers. And personally, I prefer just, like a straight up

trapeze. More on the dry, spicy side of things. Yeah, that's the natural what I expect with mean, but see, colder. It actually does what I said it would. The rums on the front, and then you get your coffee on the back. You're totally right, Barter. Wow. This is, like spice, then coffee, then banana mhm. But, like, all blending really well. Yeah, well, everything's compacted when it's cold. Don't let us get the room temperature. Drink it cold, drink it fast. And I would have slammed that.

I'm going to need you to shotgun a 750. Should we do, uh, a funnel of this, uh, Obama? Yeah, why not? Why shouldn't we? We're not going anywhere. Yeah. Wow. Forever. Wow. I like it better cold. Okay, we are going to rate the Jittery Monk. Uh, rye whiskey, barrel age, Belgian triple. Was that a gang sign? I think it was it yeah. Suds for life. So I think it's safe to say that. Good job, Iron Hill. That iron hill with the IPAs. And they do really well with the barrel aged series, too.

I mean, these three were all barrel aged in different types, and they're all, like, big beers to begin with. But I liked how you still got to taste a little bit of everything there, you know what I mean? Because a lot of breweries, when you get a barrel age something, it just sort of is overwhelmed. True. You know what I mean? And almost like one dimensional. You could just get more booze. Yeah. You could tell they've been at this for a yeah. Yeah. A second. Yeah, exactly. Good job.

All right, well, that's going to do it for today. Yeah, this was pretty cool. Reverend Mark, thank you again so much. Yeah, thank you. My pleasure. Yeah, no, great idea. Good old boy Barger. Thanks for being here. Hey, I'm going to tell everybody to keep on smoking. Reverend Mark, thanks so much for being here. Always glad to be here. Good old boy Sparky. Thanks for being here. Um, this counts towards my community service hours, so if you could just fill out this form after you mother yours.

Good old Bay Dave. Say goodbye. Good old Bay. Dave. Yeah, yeah. Uh, this is good. O, God. Juliana, keep on chuggling and we'll catch you next time. We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button. Give it a little tappy, tap, tap, tap a room. The easiest way to listen to our show is to ask Siri Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast,

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