Do you want some ED drugs with that cider

>> Speaker A: On the next episode of Sips, suds and smokes. >> Speaker B: While visiting my family in Pennsylvania recently, Dave and I picked up a random selection of some hard ciders to bring back and share with the good old boys. >> Speaker C: The ciders we will be tasting today are grand cru english cider from asphalt cider and vinegar in sulfur, England. Th Darlin Creek Batch 2020 from Eve's cidery in Van Eaton, New York. Dupont reserve from domain Dupont in Vijo

Pomfo, France. Cider Miloslovki from brower Fortuna in Miloslav, Poland. And last, wild berry cider from Brlo brewing in Berlin, Berlin, Germany. >> Speaker A: We'll be right back after this break, 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. >> Speaker D: Suds. Suds. >> Speaker A: Suds. It's time for more suds.

>> Speaker B: Welcome, everyone. Here we are gathered round for another sud segment where we don't just drink beer and talk about it. We drink mead, cider hard, seltzer hard, and anything else we think you might like or that might make good old boy Dave throw up and talk about it. >> Speaker E: Mike keeps saying hard like that, I am going to throw up. >> Speaker D: So you're saying they're more, uh, gas station products? Is that what you're saying here? Yeah.

>> Speaker B: Wow. I'm one of your hosts, good old gal Juliana. And joining me at this special table today is good old boy Mike Hard. >> Speaker D: Welcome, everybody. This is good old boy Mike. Thanks for joining us. >> Speaker B: More about that special word later. Reverend Mark. Hello. >> Speaker D: Hello. >> Speaker C: As I, uh, scoot down the table just a little bit from Mr. Hard, give him a wide berth. >> Speaker D: Look, you don't know today's

story. We might move it up in the conversation. >> Speaker E: We may need to start with that. >> Speaker C: Don't move it up, whatever you do. >> Speaker D: Oh, my goodness. Way too funny already. >> Speaker B: Yeah. Okay. Good boy Dave, the one that started this mess. >> Speaker E: I feel so uncomfortable right now. Uh. >> Speaker B: Yeah. Okay. Today's episode is not about beer, folks. It's about hard cider.

>> Speaker C: But it's about beer, folks. Uh, and cider. >> Speaker E: Sure. And it is about hard cider, actually. So thank you. Sure. >> Speaker B: Thank you. While visiting my family in Pennsylvania recently, Dave and I picked up a random selection of some hard ciders to bring back and share with the good old boys. Reverend Mark, if you don't mind, please give us today's lineup.

>> Speaker C: Be happy to. The ciders we will be tasting today are Grand Cru English cider from Aspal cider and vinegar in sulfur, England. >> Speaker E: It's Aspole. >> Speaker C: Wow, Aspal. Did I say, oh, sorry about that, Aspole. Yes, like you said. Uh, next Darlin Creek, batch 2020 from Eve's cidery in van Eaton, New York. Dupont reserve from domain Dupont in Vico Ponfo, France.

>> Speaker E: We. >> Speaker C: Yes, cider Miloslovki from brower Fortuna in Middleslav, Poland. And last, wild berry cider from BlB Rlo brewing in Berlin, Berlin, Germany. >> Speaker E: Y'all ever been to Berlin, Germany? >> Speaker C: Go from France to Germany very easily. >> Speaker B: With a little bit of Poland in between. >> Speaker D: I'm seeing what's happening now that you're living in a different part of

the state. There's this slow degradation that's really taking. >> Speaker C: Yeah, you got to dial your mind. >> Speaker D: You moved to the wrong part of the state. >> Speaker E: Is East Tennessee starting drugs for you? Yeah. >> Speaker B: Well, thank you. That was great. >> Speaker C: I take another run and start at this if you like. >> Speaker D: It doesn't get better the second time around. >> Speaker B: Okay, good old boy.

Mike, please give us the suds ratings for today. >> Speaker D: We'll be discussing and rating these ciders with these suds ratings. Plus our signature belching sounds. Here are those ratings now, number one, that sucks. Give me anything but an angry orchard. Two. Was that a woodchuck?

Tasted more like a chuck up chuck. Thank you for the correction. Number three, what a relief. We only do one cider show a yearly true. And number five, a body should really not make that sound. >> Speaker E: Wait, skipped. >> Speaker D: Oh, I skipped four. >> Speaker C: That's number four. >> Speaker D: Yeah. Number four, a body should really not make that sound. >> Speaker E: Is this your first time? >> Speaker B: Yeah, it is.

>> Speaker D: Well, there's no numbers on here. I can only count to four. Number, uh, five. Listen to that hang time. Give me another Granny Smith. >> Speaker E: Flawless. >> Speaker D: Do you want me to go back and rerecord? >> Speaker E: I don't think it's going to get better. >> Speaker B: No? Okay, well, let's get to the ciders. The first one that we are going to talk about is the grand crux english cider from aspal cider and vinegar in Suffolk

county. Suffolk, England. 6.8% abv. Now, way back in 1728, Clement Chevalier planted his first large scale cider orchards in Suffolk. Clement nurtured the trees, then pressed and blended his apples, pioneering a new standard for british fine cider with, uh, A-C-Y-D-E-R. Almost 300 years on. C da wee wee. Almost 300 years on. They're still producing, um, unparalleled cider at the original cider house. >> Speaker D: That's somebody that just couldn't move on to the next thing,

um. Wow. I'm trying to think if I've had, uh, some other English, um, cider. I want to say there was a Sam Smith. >> Speaker E: Mhm. That organic. >> Speaker D: Yeah, cider. >> Speaker E: And they do a Perry too. >> Speaker C: Yeah, exactly. >> Speaker E: It's pretty dry. >> Speaker D: We're sipping these in real time, uh, today, folks. So, um, if you hear us slurping and smacking our lips, um, we didn't taste these in advance.

Well, I think the first thing that strikes me is that, um, this is, um, very grape like. Um, if I had to pick a fruit, not apple, this didn't really tart. The sugars are really low in this. Um, I like the finish off this. I think the thing, uh, that I like, it's a tad earthy, um, but it's really short, um, on the back end. >> Speaker E: Right. >> Speaker C: Little dry finish following on the earthy part. It's, uh, minerally, a little bit, just slightly. And ah, kind of a semi.

>> Speaker D: That's a bit. >> Speaker C: I would say it's kind of semi dry or semisweet, wherever that line can be drawn. Um, and it almost tastes like a chardonnay. Yeast to me. What little I know. Yeah, I have fermented a few ciders in my day. >> Speaker B: Yeah, no, I get it because it's a little whiny, like for it being a cider. Yeah, I get a whininess. Mhm. To it. Um, and I also feel like I'm getting like some tannins or something.

>> Speaker E: What kind of dries your mouth a little bit. >> Speaker D: I could be confused with that earthy thing. >> Speaker B: Got you. >> Speaker D: Thing. I think those, sure, those can get really confusing pretty quick with a fruit, uh, any day now. >> Speaker E: I know we don't do a lot of cider shows during the seasons. Most seasons. But do you guys drink cider often?

>> Speaker D: Um, I'm very picky. Usually when I choose, it's usually for thanksgiving is a very common thing that I'll have, um, either at a gathering that week. Um, sometimes I have served it at thanksgiving itself. Um, the Dupont reserve that, uh, uh, we're tasting today. I remember taking that to a wine and cheese, um, party that I went to. And I brought that just to screw with people, um, because they all thought, oh, Mike's a wine guy, he's

going to bring some killer wine. And I brought that instead just to really freak people out. And they were like, man, this is really good wine. And I go, yeah, it's a cider. >> Speaker E: I think cider is a good bridge drink because for people who are gluten sensitive or they just don't like beer. >> Speaker D: Yeah, absolutely. People that don't like hops. Uh, you should stick this on your radar. Um, and more importantly is that you need to get beyond

a lot of the macro ciders that are out there. Go, uh, back and listen to the other eight cider shows that we've done and the ones that we've done especially, that were blind, um, really kind of hammer the point home about the stark contrast between a lot of the craft, uh, cider, um, makers and a lot of the macro, uh, cider products that you may be more familiar with. >> Speaker E: Yeah, well, if you're only drinking a lot of sugar,

woodchuck or whatever, that's exactly it. It's like almost everything else you see on the store shelves, like the hard teas and everything, it's just loaded with sweetener just to kind of make it more palatable. It's very one note. >> Speaker C: Yeah. We mentioned thanksgiving. Given that that's around the corner, I think this would pair well with, like, especially turkeys, often overly dry. And I think this would be a nice accompaniment. >> Speaker E: Don't dry out your turkey.

>> Speaker D: Yeah. >> Speaker B: Okay. Well, we are going to rate the grand crush cider from aspil cider and vinegar in Suffolk, England. A three. >> Speaker E: Good start. >> Speaker B: Yeah. >> Speaker E: Now. >> Speaker B: Moving on, let's go to the Darling Creek batch 2020 from Eve cidery in Van Etton or Van Eaton, New York, which is, uh, kind of where the finger lakes and the Adirondacks kind of, like, come together.

>> Speaker E: Is it the middle finger lakes? >> Speaker D: Uh, it's where the Canadians go. Are we there? >> Speaker E: Wow. >> Speaker B: Well, Eve cidery is a small family farm producing naturally fermented ciders from their organically grown fruit and from wild foraged apples and pears in the hills of Van Etten, which is located at the intersection of the finger lakes and the northern

appalachian plateau. Hey, I wasn't far off, uh, traditional lands of the Cayuga nation and a Haden nosani. And forgive me if I'm saying that right, the Confederacy in upstate New York. >> Speaker D: Sounds better with cider. >> Speaker B: Okay. >> Speaker E: Yeah. There. You. >> Speaker D: Um, know, the first thing that came to my mind was that sweetheart thing. >> Speaker B: Yeah. Well, we'll be back with more discussion. Just a minute.

Welcome back, everyone. Today's episode we are discussing omadarlin. >> Speaker D: Omadarlin. Omadarlin. >> Speaker C: Creeksatter because it don't taste like Clementine. >> Speaker E: No. >> Speaker B: Wow. >> Speaker E: Yeah. >> Speaker B: Folks, today is a cider episode. That, too. And right before the break, we started a discussion about the Darling Creek batch 2020 from Eve cidery in Van Etton or Van Eaton, New York. And there is a lot going on here.

>> Speaker D: There is. So I actually know the first thing that kind of hit me was that sweet tart, uh, element where it's kind of that powdery, drying, um, tart component to it. Um, but there is a lot definitely here. It's almost blended with four or five vinegars, um, that are happening all at the same time. It's a bit of like apple cider, a bit of balsamic, something that's even maybe a bit more aged balsamic kind of going on that brings a lot more

sugars forward. Yeah, I kind of like the complexity of this. It's like, I don't know, eight layer cake. >> Speaker E: This is advanced. >> Speaker B: This is not your grocery store cider for sure. >> Speaker E: Negative, right. >> Speaker C: Yeah, there's definitely acid here. And um, in reading about this particular vintage, uh, it was during a drought year, which the Apples had to struggle. And that translates into, you might say, the terroir of how this winds up

tasting as well. So it kind of has an earthy aspect to it. >> Speaker E: Got you. >> Speaker B: Yeah, it's gorgeous. And such a transition from the first one that we tried to. This uh, stark contrast, I hate to say apples and oranges, but it's so completely different. Um, but I'm really enjoying it. >> Speaker D: Yeah, I am picking up some other fruit in this as well. Like Tangelo's I think was kind of. >> Speaker E: What? >> Speaker D: Or even like a clementine.

>> Speaker B: Yeah, it got a little, almost citrus to, but brightness. Yeah. But so nice. >> Speaker E: Um, what would you pair this with, Mike? >> Speaker D: I think the first thing that comes to my mind would be a good wedge of Stilton. Yeah. Um, or a very, uh, um, know, a very creamy french, uh, cheese. Um, I can definitely think of uh, even some things from Cypress Grove. Uh, this would go well with, um, uh, what is it? Midnight, uh, something, I'll think of it in a

minute. But, um, yeah, something that definitely is very heavy on the palate. Um, something that is not going to fight with the sugars, the acid. Um, yeah, I think something that would be rather fatty, uh, would go pretty well with this braised lamb. >> Speaker B: Oh, sure. >> Speaker D: Yeah. All day long. >> Speaker B: And that cypress grove was midnight moon. >> Speaker D: Midnight moon. Thank you.

>> Speaker B: Mhm. >> Speaker D: I just walk up to the counter and say midnight? Oh yeah, I know what you mean. >> Speaker E: He's that guy. Yeah, it's the midnight moon guy. >> Speaker C: Yeah, I can see this also with uh, a really interesting salad, um, with dried fruits and nuts and maybe a little bit of blue cheese or gorgonzola. >> Speaker E: Uh, um, because this would play well. >> Speaker D: With like, roasted hazelnuts, like you said.

>> Speaker E: With the vinegar notes that come out. So this would play well with like a vinaigrette dressing, too. Very nice. Very nice. What would you do? >> Speaker B: Okay. Um, also of note, their website is gorgeous because it's not just about, hey, we make cider. Here's our selection of ciders. >> Speaker D: Well, I think a gorgeous website absolutely influences what I think about.

>> Speaker B: Yeah, no, but what I. >> Speaker E: Hey, when you have to look stuff up about these people, it actually is nice when it's up to date and. >> Speaker D: You can copy and paste easily. >> Speaker E: Exactly. >> Speaker B: No, but what I do like is that for them, it's not just about, um, I have a bunch of apples. I'm going to make a cider and I'm going to put it out

in a bottle. No, they're talking about the geology and the terroir of the land and how it's affecting everything. So, uh, they're putting a little bit more effort. I'm very appreciative of that. >> Speaker E: Nice. >> Speaker B: Anyways, we are going to rate the Darling Creek batch 2020 from eve cidery a four. >> Speaker E: Nice. Now, ladies and gentlemen, oh, here it is. We can't make it wait any longer. >> Speaker B: What we've been waiting for.

>> Speaker D: Hey, if you thought that we were not, uh, entertaining yet, wait until you get a load of this Ed drug story from a, uh, villages man in Florida. He was 77 years old. He faces hard time, hard for stockpile of illegal ed drugs in the retirement, uh, community. Reggie Kenser. Boy, I want to meet this guy who lives in the villages in Florida. Starred in the documentary some kind of heaven.

Um, so, uh, uh, he starred in the award winning documentary about the sprawling villages retirement community. Is accused of trying to hawk $1,800 worth of black market erectile dysfunction, uh, drugs. Now, the first thing that came to mind, I was like, so exactly what's your marketing strategy? Are you just like hanging out in the golf cart going get you ed drugs? Ed drugs. >> Speaker E: He's looking around for all the disappointed wives.

>> Speaker D: I mean, do you change and alter the concept, uh, of the cart girl into the ed drug? You? Are you selling Bud light and ed drugs in a package? How, what is your marketing plan? Uh, let's see. Uh, his wife was in the same documentary as well. Um, the villages has given Reggie an opportunity to grow in different ways. Hard, his wife can be heard saying in a trailer as Kenzer is shown performing martial art exercises next to his golf cart kung fu master.

>> Speaker E: Wow. >> Speaker A: Once again. >> Speaker D: The voiceover, uh, shifts to Kenzer, a devotee of kung fu. Who is shown shirtless and grunting next to a pool. Grunting? I didn't do grunting. I'm sorry. >> Speaker E: Yeah, please don't. Please don't reenact that. >> Speaker D: You know, I haven't met this guy, so I'm just going to pick a dialect form. My whole training is about ending my life with a smile on my face.

He says before the video pants to a shot of him shaking an unidentified substance in the palm of his hand, then snorting it up his nose. Wow, doggy. That's a good stuff. Everybody knows we're on the verge of death. People are still just ignoring it. And so I just like stimulating myself with drugs. They give me, uh, a spiritual place really quick. He says in a southern draw. See, you were right there. >> Speaker E: You were there, Mike. >> Speaker D: Or even that part of it's like.

>> Speaker E: You and this guy are the same person. >> Speaker D: Uh, we have a kindred spirit. I guarantee you that. He was in county lockup almost about the same time that I probably was. The village is nicknamed God's waiting room. It's about 45 northwest of Orlando and is known as a palm tree line utopia for those over 55. Now, the stunning fact that they have omitted from this is this is ground zero for the highest measure of stds in the state

of Florida, which says a lot. Chlamydia. Ground zero, folks. If you want to know where it started, right there. >> Speaker E: For everyone who thought it was Disney World, they're probably pretty surprised. >> Speaker D: It is the Disney world, apparently, uh, for, uh, people, um, that are sexually active over there. >> Speaker E: Well, apparently there's a lot of rides. >> Speaker D: Well, Kenzer is no stranger to a pair of handcuffs, at least since he hit his

70s. He was arrested in a parking lot in the village's Laurel manor recreation center in September of 2018 after Sumner county deputies responded to a report of a suspicious person. What's a suspicious person look like in the villages? You know what? I'll give you five bingo cards for $4. >> Speaker E: Probably some dude standing out in the parking lot pitching a tent. >> Speaker D: So he got arrested because he smeared a marijuana and asked him if he had any on

him. Well, not like on me, on me, but I mean, if you need some. I know a Guy. Give me like, eight minutes. I'll be right back. I got to take my drugs, too, so my sciatica's, uh, acting up a bit. >> Speaker E: I just take it from a cataracts. >> Speaker D: Yep. There you go. So guess where this guy's from. >> Speaker C: Don't want to know. >> Speaker D: Boom. He's a Tennessee native.

Later claimed in court papers that he had immunity from his marijuana charges due to his membership in the akaluva national native american church. I'm a sovereign. Wow. I'm going to say that a little more just for our friend barger. Sovereign. That's why I get to smoke my weed. Less than two months later, he was arrested, Ken, for skipping out on his court date. Well, you know, I was busy.

Uh, in February 2020, he was called for multiple drug offenses stemming from a 2018 homeland security raid on his tamarind Grove home. Good lord. Guy has had homeland security invading his house. Got to love this. Let's see. Uh. Uh, he was, um, in possession of ecstasy, psychedelic mushrooms, and marijuana in a bag labeled wellness center of the Rockies. I just want to know, what kind of packaging did they use? Was it like, a velvet bag? Did they use a cardboard?

>> Speaker E: Oh, it was probably one of those made out of recyclable, uh, recycling. >> Speaker D: Absolutely. It's all about the environment. Yeah, absolutely. As long as they go green earth first, I think your mushrooms are going to be the best on the planet. The story just keeps on getting better. So, uh, he, uh, pled guilty in both prior cases and was sentenced to three years in probation, community service and drug treatment program. The latest federal charges and Kenzer

obtained. I don't think it's just later. I think it's the ongoing federal charges. Obtained the illicit erectile drugs, uh, dysfunctional meds in October of 2018. It wasn't clear why it took nearly five years for the feds to charge him or whether the case is connected to the homeland security rate of the same year. Now, I want to be in that meeting with. They're sitting around going, um, any y'all talked to cancer? Need a. I think he's moving something.

It's maybe mushrooms or something a bit hard. >> Speaker E: Something big. >> Speaker D: I'm telling you, he always got something going over there. Hey, uh, Earl, I want you to drive by that recreation center again. They got the good lemonade in there. Go ahead and try that, but see if he's out in the parking lot as well. I'm telling you, the numbers work in his favor. He only gets a maximum of one year in prison and a $10,000 fine. But if you immediately return a request.

>> Speaker E: For comments, if you're 77, a one year sentence could be a life sentence. >> Speaker D: Yeah, it's like you're going to miss all the really good wheel of Fortune episodes. I'm telling you, no more Matlock for you, buddy. You're going to miss all of the good, um, daytime game shows. I'm telling you, you're never going to see one more episode of Jeopardy. >> Speaker E: No more blue plate specials.

>> Speaker D: Yeah, I mean, I'd like to see this guy on career day. Look, kids, you got to learn how to pivot. If the feds come and take away your drugs. The thing is, they take those drugs away, but you still in the drug business. So pivot and go for the Ed drug. >> Speaker E: So here's my thing, though. If this was 20 years ago or ten years ago, I could see a black market ed drug ring in a retirement home. But they're easy to get now. You don't even have to have a prescription.

Why not just go to one of the websites or whatever? Just go to your doctor. >> Speaker D: I'm sorry, but if you can type the word camogra oral jelly into your search engine and not think that's going to be consequential. Go ahead, Dave. Let me know what pop up ads you'll be seeing next 20 years. >> Speaker E: Strictly doing research. Okay. For the show. It was for the show. >> Speaker D: Good luck on purging those cookies.

Well, all I have to say is I hope that they're pairing some really awesome cider that we're having today with, uh, their Ed drugs and, uh, doing well in the villages. Uh, Reggie. >> Speaker E: Good luck. >> Speaker D: Reggie going to come by and visit you, man. >> Speaker E: Yeah. Mike's going to smuggle some stuff in for you. Yeah. >> Speaker D: This is the good cider. >> Speaker E: All right. >> Speaker B: Wow. Okay. Speaking of some good ciders.

>> Speaker D: Hard. >> Speaker E: We need to get back to our core topic. >> Speaker B: Yeah, cider. Let's go to the dupont reserve, um, from, um, domain dupont in vito ponfo. Yeah, France.

>> Speaker D: Sounds good. >> Speaker B: 6.9%. >> Speaker D: Like something's caught in your left nostril. >> Speaker B: So, the family Dupont family, the familial Dupont family estate consists of 74 acres of orchards in Normandy. Um, and they've been doing this for a very long time. They also produced pomo. Am I saying that right? As well as, uh. >> Speaker D: Uh, those are varieties of gotcha. >> Speaker B: Gorgeous, right?

>> Speaker E: Makes apple brandy. Right? So that's their other deal. >> Speaker D: I love it. >> Speaker C: It wouldn't be cognac. >> Speaker E: It's got to be from the cognac area of France, right? >> Speaker B: This is a bit sweeter, if you will, than some of the other offerings that we've tried. >> Speaker D: I think the first, uh, adjective I'm thinking of is elegant. Um, it just has this moment in your palate where it's, ah, ah. Bonjour. Come

on. Come on. Fees. Let's have some wine. Let's have some saddle some cheese and some bud. >> Speaker E: Don't mind my body odor. >> Speaker D: Croissant. Uh, magnific. Uh, it has this element of elegance about it where it really has a wonderful start. Uh, the sugars are very forward in this.

I love the mid palate. There's a lot of complexity going on and it really just has this really wonderful kind of lingering finish coming off the back of it that are like, I do not want to put anything else on my palate. I want to enjoy this for another five minutes before I absolutely consume anything else. >> Speaker E: Mhm. >> Speaker C: Yeah, it's very velvety as well. >> Speaker D: Yeah. >> Speaker B: What's a good word? Yeah. >> Speaker D: Say elegant fervits.

>> Speaker E: Did you say an elegant ferret? >> Speaker D: Yes, that's exactly right. Dave, would you like some more? Ed, drugs at seat number. >> Speaker B: Elegant ferret. >> Speaker E: Everything sounds better in French. >> Speaker D: It does, monsieur. Um, wow. I think the only thing that I, uh, don't like about this is that I'm going to finish it and I need more. >> Speaker B: Yeah. >> Speaker D: I really love it.

>> Speaker C: This is exquisite. >> Speaker D: This is definitely, uh, what I would call, uh, if you want to open something up at a really good family gathering. I think this is a great wedding gift. Um, yeah, I think this is really awesome at uh, a baby shower. >> Speaker B: Benjamin. >> Speaker E: Baby shower. >> Speaker D: Well, you're always looking for something as an alternative to serve

at gatherings of people. And it's like, I can't drink wine, I can't drink beer. I think this is the thing that you put in the mix to really um, push it over the top and say, uh, I got you. >> Speaker E: Game changer. >> Speaker D: Absolutely. And they'll have a half glass of this. And going, we're going to stop and get a half a case of this on the way home.

>> Speaker E: Is this something you could seller or do you need to probably drink it when it's like, it's as good as it's going to get? >> Speaker D: Well, I have had some, uh, ciders that have been sellered and I wouldn't say that they improve, uh, with, uh, sellering. Um, now this is actually sellered beforehand because this was finished in barrel. Barrel, uh,

before it was bottled. But I, um, would say if you're not consuming this, probably in the first year or two, I don't think it's. >> Speaker C: Going to get any better. >> Speaker D: I think the vinegar is going to settle in. >> Speaker B: Okay. Yeah. >> Speaker D: Probably provide some off taste. >> Speaker E: Yeah. >> Speaker C: And it's a little lower.

>> Speaker B: Uh, yeah. Okay. Well, we are going to rate the Dupont reserve from domain Dupont, France a five. >> Speaker D: I don't know all the price points on these, but I'm betting that was probably the most expensive one at the table. >> Speaker E: One of the two most, yeah. >> Speaker D: Don't let that influence, uh, your choice. >> Speaker B: Oh, no. We'll be back with more in just a minute.

Welcome back, everyone. Today's episode is all about that fella from the villages. >> Speaker D: Boy. >> Speaker B: I was going to say it's all about cider. >> Speaker E: At, uh, its core. This episode is definitely about apples and ed drugs. Well, yeah.

>> Speaker B: Okay, so we've had an american cider, we've had an english cider, we've had a french cider, and now we're going to go to Poland and we're going to talk about the cedar Miloslowski from brawer fortuna in miloslaw, Poland. >> Speaker D: Actually, it's pronounced Miliwake. There you go. >> Speaker B: My apologies. This is four and a half percent abv. It's a combination of several carefully selected varieties of apples cultivated in Poland.

>> Speaker D: Bad, good, bad, good. >> Speaker E: Just don't use the ones with the worm in it. >> Speaker B: So the Fortuna brewery in Millerslaw has cherished the tradition of brewing beer and other specialties since 1889. >> Speaker E: So they make that combs, they do the porter that we really like. >> Speaker B: Mhm. They do, um, they have a wide variety of pilsners and ales. They make an IPA, even you may.

>> Speaker E: Know it's getting like diacetal, a little m something's off. I got a bunch of it right at the very first sip, but it seems to have kind of backed off. >> Speaker D: I think Reggie like this with a little ecstasy and.

>> Speaker C: Is that inappropriate? >> Speaker D: Yeah, because it will put me in a spiritual place. >> Speaker E: That's right. Like a little butter with my cider. >> Speaker D: There is definitely something off, uh, right at the top of the mid palate. Um, that kind of comes in and says, oh, hey, you're not supposed to be here. >> Speaker E: Yeah. What are you getting out of this thing? Mike's diacetal.

>> Speaker D: But, um, it's something that's definitely buttery. That's for sure. >> Speaker C: Yum. >> Speaker B: This is how you really feel. >> Speaker D: I think if you were to drop a stick of butter and add some vinegar, uh, on top of it and hit blend, this is. >> Speaker E: Yeah, yeah. >> Speaker D: That's the best way I can describe the state's profile. Like you're going to combine those, know of your own free will. >> Speaker B: Oh, gosh, yeah.

>> Speaker E: Reminds me of Barbara Streisand. Yeah. >> Speaker D: Like some meaty drugs on m the, like butter. Wash it down really well. >> Speaker C: Like butter. You could pour this in your little whirly pop on top of the stove with some of that, uh, boy, I'd. >> Speaker D: Be afraid how that would go. >> Speaker B: But once you get past that butter. Ah, yeah, that initial taste, then the apples are pleasant underneath.

>> Speaker E: Maybe it's supposed to be like apple pie. No, like buttery apples. >> Speaker B: Like cheddar apple pie. >> Speaker E: Well, except butter. >> Speaker D: I think it's that vinegar thing that's really taking all of this in a place that this really shouldn't go or shouldn't be there. And I don't know, it's kind of off putting. Um, I don't particularly like this. >> Speaker C: And the fact that this is also naturally fermented. That could have, um,

some microflora that's in here. That shouldn't be. >> Speaker D: Well, it's from Vogue. He come over there and spit in that bucket. >> Speaker E: It's all, um, know. I guess this is the first one in the flight where, uh, cider is not their core. I get it. Core business. Yeah, another core joke. >> Speaker D: Maybe they should pivot to selling ed drugs in Poland. >> Speaker E: You slipped a little bit of that oral gel into this. >> Speaker D: There you go.

>> Speaker E: You know what I'm saying? Talk about butter then. Yeah. >> Speaker D: She'S going to be asking for more love butter. >> Speaker E: Mhm. >> Speaker C: Yeah. And drinking this somewhat cool or cold, it's passable, but I can't imagine that it would as it warms up. >> Speaker D: Wow. >> Speaker E: It just gets better. >> Speaker B: Oh, that's sad. >> Speaker E: I would go this, but whatever.

>> Speaker B: Okay, well, the milaslowski, um, wait, how. >> Speaker D: Do you say it? Actually? It's pronounced miliwake. Yeah, there you go. >> Speaker C: It's great. Got a great body. Butter face. >> Speaker E: Nice. >> Speaker D: Everybody, this is the matinee. >> Speaker B: Yeah, well, maybe we got a bad batch, we're not sure, but anyways, we are going to rate it a one. >> Speaker E: I hope we didn't get a good batch.

>> Speaker D: Please don't make me finish this moment. >> Speaker B: Okay, last but certainly not least, one of, uh, good old boy Mike's favorite colors, right? Yes. Is we are going to go to the wild berry cider from Berlin, Germany. This one is 4.9% abv. >> Speaker E: Um, that's better than the last one. >> Speaker B: Yeah. So tangy organic apple meets sweet wild berries with, uh, notes of BlackBerry and cherry. >> Speaker E: This is from Berlo.

>> Speaker B: Yeah, I know we don't like to talk about websites, except for me, but the website for this brewery, gastronomy. Um, website is really interesting. It's very modern. >> Speaker E: Can we just agree that Germans are weird? Can we just make great beer? They make great beer, great cars. I mean, they're good at making stuff, but they're freaking weird. >> Speaker D: Mildly hairy women. >> Speaker E: Yeah. That's fair. >> Speaker B: Okay.

>> Speaker E: Hairy arms on their women. That's true, yes. >> Speaker B: Well, their website is very modern. Um, and they are really proud of the food that they pair with their beer and with their ciders. >> Speaker E: Does their website remind you of, like an ikea

store? >> Speaker B: Actually, Ikea is more swedish. >> Speaker E: I know, but it's still very modern. >> Speaker D: This is very fruit forward. Um, I think the thing that, uh, just lacks any body, um, it's just so very one dimensional. Well, now this, it's almost like a fruit juice. >> Speaker E: Now, another thing about this one versus the others.

So this is the only one that came in like a four pack of like twelve ounce bottles or whatever, and the rest were in larger format. >> Speaker D: Can you return the other three? >> Speaker E: Hey, I like this one, actually. I think this bridges a little bit closer towards grocery store, uh, cider than the. Absolutely. >> Speaker D: This would go well in a capri sung pack.

>> Speaker E: But for younger people who know, like, the kind of people that go to southern grist brewing to drink m beer slushies, I think this is their cider. >> Speaker D: Yeah. >> Speaker E: Uh, it's not complicated and I don't think it has to be complicated. >> Speaker B: No, this isn't, this is definitely not complicated. No. But I think for somebody that likes apples, doesn't love apples, and wants something a little bit more, this is a nice, easy gateway.

>> Speaker D: Yeah. >> Speaker B: Not everyone has to be know a crisp cider. >> Speaker E: Love Mary. >> Speaker D: Would you like another hard seltzer now, Mike? >> Speaker E: If they age this in a would. >> Speaker D: Be like that, it would probably have a lot more body and substance and depth to it. It's just so very one dimensional. It's just on and off so quick.

>> Speaker E: Um. >> Speaker D: This, um, is something I would gift to my third least favorite cousin. I would offer free samples while I'm peddling ed drugs. >> Speaker E: This one and the last one are, like I said about the other one, they're from breweries. Like, they're primarily a brewery. >> Speaker D: Uh, but they center as well. >> Speaker E: True, but

a lot of breweries do this. They'll make a seltzer or they'll make some ciders or something to appeal to non beer drinkers. And I think anytime you veer away from what your real business is, what you're good at, then you take the risk of making something that's not necessarily going to impress the crowd. >> Speaker C: I would certainly prefer this to a seltzer. >> Speaker E: Yeah, 100%. >> Speaker B: Yeah. Completely

interesting. With the website that they have, um, for everything that they make, they have a drinking recommendation after they list what that particular. >> Speaker E: Do they recommend this for a. >> Speaker D: Could you bring me a bucket. >> Speaker E: Do they recommend this for a guy named Mike? >> Speaker B: Okay. It says, combines beautifully with wild camping at the lake, parenting in the big city, or apple crumble. >> Speaker E: Or you can give this to your.

>> Speaker D: Fourth least favorite cousin. >> Speaker E: Parenting in the big city. >> Speaker D: I don't know what that means either story. >> Speaker E: Mom, you're the reason mommy drinks. >> Speaker B: Okay, how about wild camping? Uh, I don't understand that either, for that matter. Unless maybe you're with the guy from Florida. Who knows? >> Speaker D: I'd like to hear somebody order that cider.

>> Speaker E: Do not go camping with Reggie from Florida because. >> Speaker D: Can I have the cider that was made because mommy told me. What was it? >> Speaker E: You're the reason mommy drinks. >> Speaker D: You're the reason mommy drinks. Yes. Can I have that in a double, please? >> Speaker E: Yeah, exactly. >> Speaker C: I think I could improve on this, uh, if you add a little bit.

>> Speaker D: Of honey, because it's completely on the floor. It needs anything. >> Speaker C: It's better with a little bit of honey. You could make it into a millimel. >> Speaker E: Oh, yeah. Bump up the abv. >> Speaker D: Exactly. Dry it out. Adding more sugars to it is going to provide a lot more body and substance to it. So their tasting note says that it's notes of BlackBerry and cherry. I think that is probably dead on. Um, it is definitely a hard mix. I

would say heavy on the cherry side of the equation. If, uh, I had to pick between. >> Speaker E: Those two, I'd buy that. Yeah. >> Speaker C: It is a beautiful magenta. >> Speaker F: Yeah. >> Speaker D: Well, that's what I want. At the end of the day, do you have anything that's really good and purpley? >> Speaker E: Yeah, put something pretty in your mouth. >> Speaker C: Just like it appears on their website.

>> Speaker D: Do you have a picture of. This is why mommy drinks? >> Speaker B: Well, and this is the most modern of anything that we've had today at the table because they started in 2014, as opposed to, like, 1700, et cetera, et cetera. Um, so I think this is a modern take on what ciders can be. And also, this is Germany, which I'm sure because they're weird. >> Speaker E: They're weird. >> Speaker B: Well, okay. But their beer scene is so

legendary. Right. Uh, that this is just a modern take on stuff. >> Speaker C: I'm not sure what kind of german beer this would pair with, because the three german food groups are pork, potatoes, and bread. So how does it cut through that? >> Speaker E: Well, apparently an apple crumble. You could put some strudel or something. >> Speaker C: Get some strudel. >> Speaker D: Yeah. Let's rate this up. I got a couple of questions afloat for fine.

>> Speaker B: Okay, so the wild berry cider from Brlo in Germany. We are going to rate a, uh, three. >> Speaker E: Huh? >> Speaker D: In your face, Mike. It's all right. So the question I wanted to float was, it was an interesting choice. Um, I think that a lot of brewers have had when they are looking for making alternative

products. And, uh, I think that if I had, looking back at it, I would have absolutely have guessed that people would have made, um, ciders, um, right alongside beers as an alternative beverage. Um, I think meads are a lot more difficult to source, a lot of the ingredients. And I think. It's not that I love mead, um, but I think it's a very complicated, um, for a common brewery to be making. >> Speaker E: I think ciders are mead the logical, most logical.

>> Speaker D: So I guess the thing is that the move that I didn't see was the invasion of hard seltzer and the missed opportunity that cider, do you think that that was because they were chasing a low calorie product and that was appealing to the consumer as opposed to saying, I can create something for you that doesn't have gluten, that is going to be a lower abv, and you'll probably enjoy drinking this more than any of the beers that we have on.

>> Speaker B: But I also wonder if cider is viewed as sort of old fashioned and not trendy. Now, granted, because we've had not on. >> Speaker D: A lot of restaurant menus. >> Speaker B: Yeah. You know what I mean? Now, granted, we've had some very artisanal, beautiful ciders. >> Speaker D: Absolutely. That Dupont reserve belongs on, like, 500 restaurant menus. >> Speaker B: Sure. And even the eve's I really liked. Um, and the first one I liked, too.

So I wonder if maybe there's just not enough exposure to what a cider can be when you're in a day and age of the grocery store ciders, which are just. >> Speaker C: Yeah, those B grade Products kind of sort, um, of topped out a few years ago. They were more untapped than they are now. You don't find them anywhere. >> Speaker B: Right. >> Speaker C: Uh, but they're in the grocery store, of course.

>> Speaker B: Yeah. >> Speaker C: And I think this is more time intensive than, say, a seltzer. >> Speaker B: Yeah. >> Speaker C: So a lot of it's about m. Time is money. >> Speaker B: Yeah. And then if you're not in an area where there's a lot of orchards or apples, isn't like a part of the community, it's not going to make any sense either.

>> Speaker D: So you're saying the base ingredients are probably more expensive as well, and that probably cuts into margin. >> Speaker E: Yeah. >> Speaker D: More expensive products to make longer time. >> Speaker E: Buy some men out, buy some fruit flavoring and some vodka. >> Speaker B: Yeah. And call it a day, carbonate your. >> Speaker E: Water and you're done.

>> Speaker D: And I would say that I'm guilty of walking into a lot of tap rooms and there'll be a cider on and I'll never try it. I might sit down and have twelve different beers. Beers, but I'll never taste. >> Speaker E: I think cider is a good thing, too, for, uh, people that make kettle sours and different fruited sour beers. I think that's an easy way to merge. But to your earlier point, if people want seltzer, they're not chasing just. They're

chasing locale. Let's get a minor buz. >> Speaker B: Locale. Buz. >> Speaker E: And get out of. Wow. >> Speaker B: Yeah. And then, honestly, we're beer lovers. When we go to a brewery, what are we going to drink? We're going to drink the beer. >> Speaker C: And if I'm in Germany, I want a. >> Speaker E: Sure. All right, well, let's chase down some. >> Speaker D: More of that Dupont reserve. >> Speaker E: Let's get the hell out of here.

>> Speaker B: Well, that's going to do it for today. Um, very interesting conversation. >> Speaker D: Yeah. >> Speaker B: And very interesting. >> Speaker D: I never thought that I would pair ed drugs and cider in the same show. >> Speaker B: And yet here we are. >> Speaker E: I think we need to put that in the notes. >> Speaker B: We're here for you. >> Speaker D: They ask us about our creative process. Boom.

>> Speaker B: There you there. There it is in a nutshell. >> Speaker D: You cannot pull that off hard. >> Speaker B: All right, good. Oh, boy. Mike, thank you so much for your contribution today. >> Speaker D: Thanks for joining us on this episode of Sipsuds and Smokes. I hope you'll explore a back catalog. I'll ask you to keep on sipping. >> Speaker B: Reverend Mark, as always, thank you so much for being here. >> Speaker C: Can't wait for the next one.

>> Speaker D: I said back catalog, not back door. >> Speaker E: Right? David? Wow, this was a very hard episode to get through. >> Speaker D: Well, I have some jelly for you. >> Speaker B: Thanks. Good old boy. >> Speaker E: Dave, call the police right now. >> Speaker D: Camagra. >> Speaker B: This is good. O God. Juliana, uh, thanks for joining us. Keep on chuggling and catch you next time.

>> Speaker F: 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. >> Speaker B: Give it a little tappy. >> Speaker D: Tap, tap, tap a room. >> Speaker F: 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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