Redundancy and Wizardry

on the next episode of Sips, Suds and Smokes. Today's episode is a brewery takeover of Berlioz's growing company in Berlin, Maryland. Good boy, Mike, why don't you give us a lineup for today? The beers we're gonna be tasting and discussing today from Burly Oak Brewing Company, our Bunker C an American porter at 6.6%. The Pale Writer i p A. An imperial at 9.8% Coffee and cream cream Ale at 5.1%. A sour chicky sour at 4 44%. Sorry, chicky. What did I say? Sour? She wasn't listening.

I knew what was wrong. Bullet proof Tiger and I p. A. It's an imperial at 10%. And if we have time, we may have an additional surprise beer. If we have time in our show, 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 sips suds and smokes with your smoke and host the good old boys suds, suds, suds. It's time for more suds.

Welcome everyone to another sub segment where good beer meets bad radio and sometimes bad beer. Well, never mind. Never mind. Joining me at the table today is good. Oh, boy. Kendall, how are you doing? I'm so happy to be here. Me too. Me too. I'm glad you're here too. And you are sporting a very cool, Very cool. You can see that sweater from orbit. It's my first beer themed Christmas sweater. Wait first ever. Yeah. I don't have any beer theme. Christmas sweaters.

Really other Christmas sweaters, but yeah, the only one with beer on it altogether. Kindle the one. You're the one with a sweater with a deer doing dirty stuff. That's mine. That's mine. That's my holiday sweater. That's his. Speaking of it, loaded out the Kindle by Mike. Hello. I'm here to make fun of all things, Dave. Thank you. And aren't you in your finery today, too, as well? Mike's dressed like an albino deer hunter. Uh, yeah, that's Yeah. I wish you guys could see this.

Yes, Um, there's a little bit of white, actually. There's a lot of white. There's a little bit of orange and a little bit of great going on. Kind of like a big creamsicle to, uh yeah, Reverend Mark It's so good to be here to talk about all things worth repenting over. You're glowing today. He did just come in from the nuclear facility. Well, so happy to have you here with us. And good boy, Dave. Hey. Well, so long as we've got some time to kill, I think I'll have a beer, that's for sure.

Ain't that the truth? Well, I'm gonna go, Julianne. In case you didn't know who I was here today is Episode is a brewery takeover of Berlioz's brewing company in Berlin, Maryland. Go to boy. Dave, why don't you give us some info, please? Alright. We built our brewery from the ground up. But isn't that how all breweries are built? I mean, because you can't build it from the roof down. So anyways, uh, utilizing sustainable practices with local materials and classman, we love our town of Berlin.

It's been in Berlin, er, uh, Berlin, Maryland. And we hope you join us in our tap room for a couple of pints and growlers. Our goal is to produce distinctive beers with unsurpassed quality while blending contemporary and traditional brewing methods. I just want to point that unsurpassed was the big word in that entire paragraph. I'm getting a lot better about picking what I'm going to read. Well, I can't say from experience since good about Dave, and I did come or did visit this blurry.

It's a nice little tap room. It's a nice little spaces built very sustainably. A lot of lamps, they Christmas lights and things. Yes, OK, well, moving on a little boy. Mike, why don't you give us a lineup for today? The beers we're gonna be tasting and discussing today from Burly Oak Brewing Company, our Bunker C an American porter at 6.6% The pale rider IP. A and imperial at 9.8 Coffee and cream cream Ale at 5.1%. A sour chicky sour at 4. 34%. Sorry, Chicky. What did I say? Sour?

She wasn't listening. I knew what was wrong. Bullet proof Tiger and I p. A. It's an imperial at 10%. And if we have time, we may have an additional surprise beer if we have time in our show today. So if we have time, we'll have a beer if we have time to correct what he said, Okay. All right. We want to make sure it's not a double negative yet. It's like tonight. We're gonna rock you tonight. Yes. Yes. Okay. Well, I am not a trained professional, everyone.

I just drink beer and talk into the mike. Mike has not been house trained. That's apparently not. That's why I'm tired. That's actually stunting my, uh, my abilities today. So it's a state school. Oh, man. Wow. Okay, Reverend Mark, why don't you give us the suds ratings? And I heard that you are going to, um, channel, I guess. A particular wow. Yes. Well, I don't know. Is it a wizard? Is it Colonel Sanders? Does anybody know? I will channel it.

Now, These beers that we will be discussing in rating with these suds ratings go as follows. Number one. Wow, that sucks. Give me anything but a But I think he's a ghost. Number two. Was that a belch? Oh,

Number three. What a relief It was, Mister Ed. Number four. A body should not make a sound like that was just making stuff up. And number five, listen to that. Hang time. Give me another. That was a darn fine remark. Darn fine. This episode is being brought to you by the Department of Redundancy department. What have I started here? Thank you, everybody. Good night. Okay, let's get to the beer. The first one we already did. I'm sorry. I guess. Why the skipping? And here.

I think that's why things have gone this way so far. Okay, First one we're going to talk about today is the Bunker C. American Porter, 6.6% a BV, a robust porter pitch black and color with notes of baking chocolate, fresh coffee and a distinct tsunami character. Mommy really owe your mommy? Yeah. Yeah, I get baking chocolate. It's very bitter. It's almost like somebody handed you a Yeah, a baking chocolate bar with, like, 28% cocoa. Do you taste Mommy? No. No. It is kind of like baking.

Almost like the baking the cocoa powder to, you know that like cocoa powder. But there isn't. There is a bitterness to that, and it's it's coming just from the chocolate. Er, I don't think the coffee is bringing. You know, that component around it? I do get coffee, though. I think after a few sips, the coffee starts coming out. And I think after a few sips, I start liking this a little more. That first taste of this it's pretty. Adjust yourself to it. It's pretty up front.

So I would say in general, I'm not a fan of flavoring porters. You know, Um, I'm just I enjoy that touchy role, you know, roly poli, you know, kind of element that you get around a solid porter. Yeah, sweet, bitter, you know, very, very simplistic. And many times when you're flavoring them up, they get too sweet really quick. Um, that has not happened with this, though, has it?

This actually turned more bitter, and it's interesting that they're doing it with a porter because most people will do this with a stout. True. Yeah, because I think the porters usually have some caramel in them when stouts don't write, and then any of the caramel is gonna get kind of pushed off to the side. I think what's interesting is I'm reading the notes here is that they named this because it it looks like crude oil.

And yet when we were pouring this in the glass, I don't think it had like, a really high viscosity to it. It's definitely very opaque for sure. It is dense when you look at it, but we've poured things that are have crude oil, you know, light on the body. Yeah, it's it's surprisingly, yeah, and I again, I think part of what I'm leaning towards is that it really just is not has a ton of sugar on it. It's just not been sweetened up.

It's been bitter. Doubt If I had to describe something, I think that's why I'm liking it. Them just not a big fan of sweet beers overall. And this is really starting to grow on me. That little bit of bitterness from the coffee and chocolate or whatever is going on and try to leave a little bit of this much up to like any more, a little bit my thoughts exactly as a resident dark beer lover. Juliana, What you Where are you getting out of this?

I'm I mean, Kendall's camp, because I'm really liking it. Uh, what always worries me about Porter's is they tend to be a little sweet, they're thin and they're sweet, and I can't get behind that. So this is thin, though dark. I mean, deceivingly dark in color. And I like the bitterness. Um, and it tends to like you said it tends to get bitter as it stays on my tongue, which is kind of wizard e because you don't expect it to be like that. Yeah, it's very magical kind of magic.

It is a kind of magic, but I'm digging it for what they did. I don't know what kind of voodoo they put in this, but I'm liking it because it's standing out to me. Mark, what do you think of this? Yeah, I don't think it's a classic, robust American porter, but that doesn't mean that's not a bad thing. Uh, and I do think it finishes more on kind of the dry side with kind of a, uh, almost like a dark wine skin kind of aspect to it for me at least. Um, yeah.

And I think it will, as Dave said, will improve if I can just leave it alone. Let it right. I'm trying to keep reaching back for it. I would have one point of this and be done. I don't think I could have I could put in a full away, a full point though. I think it's a decent. Yeah. Let's write this up for you. Okay, So the bunker C American Porter from Burly Oak, we are going to rate a three. That was a pretty good start. I mean, would you have? Would you have more than one glass of this?

I would. Yeah. Especially this time of year. Depends on the occasion. There are some foods that this might go really well with two. Oh, man. A bowl of chili. Some of this. Yeah, On a cold night, I think. Just a straight up apple. I would look for something that would be a bit crisp and tart around this apple pie. Yeah, I like that plan like that with a fresh piece of cheddar. Oh, yes, do that. We will be back with more from burly oak in just a minute. Hello, everyone. Greetings.

Thanks for sticking with us. We're having such a great time today. I'm glad the check was cashed. Um, okay. In all seriousness. Hi. Welcome back from the break, we are talking about beer from burly oak today in Berlin, Maryland. It's a really big buff oak. Uh huh. Uh, there's a lot of pull ups push ups. Push ups are good for the abs. Okay, pull ups, Pull ups. Her chest and shoulders, chest and shoulders above everything. Hand over hand under, uh, always hand over my girl. Oh, wow.

Not that there's anything wrong with that. Trying to talk like a New Zealand wizard. Okay, moving on. Let's talk about beer number two. Otherwise known as the Pale Rider I p A. This is 9.8% a BV,

a farm fresh rye Imperial pale ale made with £50 of local rye from Clavel Farms in Snow Hill. Now keep in mind we We've had this for a little while A crowder, but we kept it cold. I like this. It doesn't taste like nine point, whatever percent 9.8, it's very clear. It's beautiful to look at. And when I first took it to my nose, it was like I could. It's almost like a juniper smell to me at first because of just all the spice notes doesn't have the taste. But do you think that's from the rye?

I think it is. Yeah. Do you guys get much rye character out of this? I was gonna say exactly the opposite. I get a little in the aroma. Not much in the flavor. It just kind of gets sweet. It's really sweet. Sweet up. Yeah. And that's the opposite of what riot Typically does beer. Yeah, they usually dry out and you get that nice, peppery spice thing going exactly.

And I think that's where I was, you know, kind of had said everything up based on the description of this beer, and then I was kind of tasting it going, Okay, this is a dwarf of whatever it was or, you know, it just I don't know. To me, it was gimmicky. I mean, you could have done this with no right, and it would probably have tasted barely any different than this. It's like your standard old school double I p a. Just a lot of malt. A little bit of bitterness to back it up and drive.

So, like like maybe they used the rye malt instead of the caramel malt. Like just, uh, give it that back. Can't you know that rhyme? All because it was locally produced to you. I gotta be curious how they killed it, how they prepared it, you know, But I know I I usually throw in right on a i p a to give it dryness and to give it a little bit more spice than than than the sweetest. Very round. Yeah. Okay. Yeah, but it also it says 50 lb of rye.

But I'm like, my first question is, how big of a system are you? Exactly? Exactly. You know, what percentage of your grist is that? 50 barrels and £50. Not a lot. I actually I think it finishes nice. It's not a super dry finish, but I But I do get some bitterness on the end. I think it's sweet on the front and bitter at the end, and I kinda like that. But I do agree with Kendall that that reminds me of, like, a like an old school like that green flash, um, epa from back in the day.

Like when they would make that the really big one. Mm. I am not a fan of this. I would just I would probably Well, Mike, I mean, it's gonna happen sooner or later today. Yeah, we're gonna find one where I've got a raspberry beer coming up later than I know you're gonna just Yeah, I would, uh, if this was in a taster flight, I might finish half of it, and then move on. That would probably be about the extent of attention I would probably capture for me. I just, you know, reading the description.

I just don't think that it was well executed. Um, it's not a great beer. I don't find it aligns with the description of it, and I don't know, I just It's not a bad beer. It's just not good. It's kind of middle. Yeah, well, even less kind of a middling. Yeah. It's like you're aiming for a target, and you missed it. It's just a big I p A. You think, JB, um, I'm still trying to figure it out. Sorry. I mean, not to be mean, like I'm thinking.

Okay. Pale ales, you know, tend to be a little sharp to me at times, so yeah, I kind of get that, but I am missing out on the right. I'm smelling it more so than I am tasting it, and I'm just a little confused. I just wonder like I'm trying to remember back to when we had it fresh on tap, and it seemed like it was a little sharp. Announced. Yeah. So it could be just a victim of a crawler for a while. Yeah. So it may be less than what it was, but, you know, this is what we have to go by.

What do you think, River Mark? Well, you know, I think also it's kind of a formal question. There's a lot of emphasis, and I think rightly so on indigenous products, you know, trying to get as much locally sourced stuff as you can. But I share kind of kindles question about, you know, how was this ride? You and you know, like, how consistent the right?

I mean, malting is a tricky business, and there's people that that's all they do, And, you know, if they might have a local malt house, I don't know, but just getting locally sourced ride doesn't tell you much if they didn't get it malted. Well, yeah, especially going from one batch to the next, you know, you might knock it out of the park with one, and then the next They might have just put the straight rye in there. They might have not done anything to it might have to spend raw rye.

Which then it should be a farmhouse kind of project rather than Well, then, do you actually get the full? What? I'm wondering if they put raw right, and you might not get that you might need to kill it a bit because there's some beers, right? Mostly belt. And that was like a malted wheat. I've heard of that a lot more than wit, beers? Historically, Yeah, which, really you just get the sweetness in the I think in the sort of the mouth feel from that, but I don't know. I don't know. Okay. Mm hmm.

Yeah. All right. Okay. Well, we are going to rate the pale rider. IPA from Burly Oak. A two. Oh. Okay. All right. All right. So we do have an update today. Um, in the world of wizardry, I know that really has a lot of overlap to the world of beer, but, uh, in New Zealand, a city has taken its official wizard off the payroll. So kind of an unfortunate time down there for Wizarding in New Zealand. But you know what, though this could be good for one aspiring wizard who's looking for a job.

Do you think it's that kid at career day when you're going, Billy, what do you want to be when you grow up? I want to be the town wizard. I want to be Harry Potter. But, you know, he did have a highlight. He did have a career full of highlights that included rain dances in New Zealand and Australia during droughts, participating in protest and repainting telephone booths. So quite the wizarding resume right there for just repainting the telephone. With what? Our telephone booths.

Actually, what does What does the town painter do? You take over his job. That just shows how little you know about wizardry. You have this guy's name, but that was The Wizard is known as Iain Bracken Berry Channel. Don't miss, miss. And there is a There is a picture of the wizard. You can find it out there. I'm sure if you Google New Zealand Wizards, you'll find him and he looks exactly what? What do you think he was guessing? He's probably the only picture that will come up.

I would really, really, really, really love to read. Can we get him on the show. You know, maybe I'll talk with our agency if we can. Our bookie. I mean, if we could like him. I mean, you gotta think like New Zealand. Tons of great hops. What kind of beer down there? You know, you look at Julia. She didn't even know where to start. So speechless. So what's amazing about this is part of his contract called for providing acts of wizardry and wizard like services.

And he was paid a whopping $11,000 USA year. So it's not like he's crushing it down there, you know? I don't know. How far does 11 grand a year go in New Zealand? Probably not very far. I don't know how many telephone booths are we talking about? Well, and that's all that's all. He's five. That's the only income he's reporting, right? You know, like but does. Does he need income if he can just conjure his own, you know, vittles. Hey, which has got an iPhone. Gotta have an iPhone.

I'm thinking he just, you know, abracadabra everything he needs. He doesn't need money. Can't abracadabra forget technology. Does not say he's getting a pension plan. It looks like they've just cut the contract with. Well, there was some controversy. He made some very, um, misogynistic. Yeah, Yeah, he was not. Yeah, he was not, uh, down tweezers. Gonna wizard. That's true. He was old school That was used a little too old school. Okay, But I had to think about this for a minute.

Um, the Hobbit trilogy was made in New Zealand, and Lord of the Rings was made in New Zealand. The last Samurai was made in New Zealand. So Wizards. Okay, I don't know how the last Samurai places still with me until you went the last samurai. So do you think he inspired those movies here or do you think he's just a leftover extra? I think he's a leftover extra. So you're saying is somebody that's outkicked his role? He doesn't say Abracadabra. He says, Peter Jackson cut, We're done. We're cut.

Cut, We're done. Maybe he's hoping that Peter Jackson will come back and visit. Yeah. Is he the president of the Peter Jackson Fan Club? New Avatar is at his side gig side hustle. Well, I mean, look at him. He kind of does look like Peter Jackson, though in a way I'm dying to know what Reverend Mark has to say about all this. Yeah. What is your official Methodist stance on wizardry?

Well, you know, I mean, John Wesley was kind of looked at a little of scans at one or two times as he made his way across the Atlantic back to England with all those Moravians when he got off the boat. Do they have the same t shirt? Don't touch my wan. Yeah, that was Please touch my one. That's Baptist. That's completely different. Yeah, that's right. Yeah. Remarks. Really not sure where to go with Stymied. You started me, reverend with irresponsible brain. What's he doing?

What's he gonna do next? Yeah, Where do you go after? You know, it's like, Can you see him interviewing for his next shop? So tell me what you've been doing. I've been a wizard, you know? Well, he's sitting with been painting phone booths and older wizard. So maybe there is a wizard. You're a wizard during retirement home. Kind of like a Hogwarts, though, you know, but But for for retirees, not kids. Yeah. And for your halftime show here at lunch today, we have Ian, the wizard.

Put your teeth in foreign people. Come on, let's let's put both those hands together. Let's give him a big welcome. You're at the wizarding. Retiring? You're walking a fine line, buddy. You don't wanna go too far. Insulting old wizards. He's got nothing to lose now. Wow. And he was doing this for a while. 20 years. Quite the established wizard. I want to see his performance reports. I just wonder, like, how many other cities have a city wizard? Or I can think of some cities that need a wizard.

Okay, well, here it says that Christchurch is the only city in the world to have had its own official wizards since 1982. You know, I would say if you can find somebody to fix all the potholes in town, that would be a wizard. There would be a modern day miracle. I would call them a holy man and put him on the payroll. So 19, So pre nine. That's like, that's, like, 27 grand, you know, And in modern day money. So So pre 1982 there were probably a lot of places that had their own wizard.

Then they all just said no. Well, I mean, it became modern people. Do you go to school for this? Do you think it's like one of those learned at home courses with a C plus and wizardry? I don't know where they were great. A wizards when they were. Hey, how many people could keep that job for 20 years? Yeah, you gotta give him some respect. Well, before, before, that's the real skill. Yeah, he managed to go 20 years on the barrel. It's me.

I'm like, yeah, dude, you're you're really you're doing well. Well, he was born in London. And I mean, isn't that where Harry? Something kind of creative? No. No, he's not. Well. And if wizardry school is like seminary, you just okay, you just go. Yeah. And you have to read literature that is extremely are great wizard in New England that got fired because he's, uh, you know, a male chauvinist pig. Interesting. Alright. Wow. Well, there you go. Cheers, my friend. Cheers. Okay. Moving on.

Great topic. Yes. Let's go to something that we would have in the morning. Let's go to the coffee and cream. Yes. It's time for breakfast. Thanksgiving It's a cream ale clocking in at 5.1%.

Coffee made with their house made cold brew coffee. Well, that was absolutely the first thing hit me. Was it smelled like coffee? Coffee? Yeah. The aroma of this is definitely spot on. So just for people who are not coffee aficionados, Mike, what would be the benefit of cold brew coffee for using in this scenario, Canadians got to drink something. Okay, Rude and also cold brew. Uh, the aromatics are better because the heat's not driving the That's what I was looking for.

Mark. I should have just gone, okay? It's always crazy. When you have a beer with coffee and the aroma and it's this color, it just messes with your mind, right? So I think the first thing when I was looking at this and smelling it definitely reminded me of a white stout, you know, the whole white stuff. It definitely had a lot of the same roasty, you know, aroma characters to it.

You know, that reminded me I was like, Okay, this is just going to be varying of a, you know, a blonde stout of some kind. But no, it's not it's It's definitely a cream ale, for sure. Got a nice cup, but with that nice coffee balance, there's there's a few beers like this out there that, you know you take a just a classic American cream ale. Yeah, a little coffee. So, Kendall, what would you say are the characteristics of just a straight cream ale?

Well, it's a very light ale that's made with a lot of corn in the grist, so that corn really helps lighten up the body. They usually finish kind of draw on the drier side. And it's just a classic, pre prohibition American style that's been around forever. Um, and we're not really sure why they're called cream ale. They're not. They're not creamy. You shouldn't be adding vanilla cream or something like that. It's, uh, you know, just anarchic name that that's been around since the 18 hundreds.

The cream ale was sort of like a response to, or maybe a step from loggers, right? Like if if you definitely. If you weren't equipped to make a logger and you could really only make ales, you can make a cream ale, which is about as close as you can get to a logger. Like a culture. It's a lot like a culture. And that corn gives it a unique kind of very American characteristic.

And also historically, and even still, uh, they're made with, uh, An American 6th row rather than there's some six throw in there at the end of the tour. Oh, yeah. So you get less of the proteins right here? Well, yeah, and it really has a higher efficiency. So thus you have more sugar. You get more than that. So then you give this Get this really nice, kind of almost blank palette for the coffee to kind of lay on. That's why it works so well. Yeah. Yeah, totally. I I think this is nice.

I mean, cream males have always been that. Okay, it's a cream ale, and I got to get my head around it. It's not gonna have much to it. It's not gonna be much flavor. I mean, no offense, Genesee. Yeah, but this is This is kind of nice, though. Yeah, it is nice that the visuals throw me off, you know, with coffee. But other than that, no. The flavor and the aroma spot on. And kudos for making a cream like a coffee and cream ale because not a lot of breweries will make a cream ale.

Yeah, I definitely find myself comparing this to new heights, uh, cookies and cream, which has been around for five years now, and it's actually 11 of their launch beers as well. So, um, I think there's a little bit sweeter maybe, than that reference standard I tend to think of, but I don't know that there's a reference standard. I've just had that one first. That's really kind of, you know, probably problem that I have. But anyway, yeah, but I think is a go to.

And for somebody that doesn't like a lot of hoppy beers, this is very approachable and very easy. Um, we are going to rate the coffee and cream at three, and we'll be right back with more. Mm. Welcome back, everyone. So today is another brewery. Take over and we are doing a brewery takeover of burly oak in Berlin, Maryland. Breathe a little. Breathe. There's some water there for you if you need to. So the next might hurt himself. Just takes your breath away. He might have.

Yeah. So the next year that we're going to talk about is sorry, Chicky sour. Sounds like someone wants to get funky. Yeah, and that we are. I would have been fine with that. This is 4.4% HPV at Burleigh Oak. They love their sour beers, and they also love all of the aromas that you get from I p. A s. So by dry hopping, this lacked a happy beer. They've created an extreme sensory experience that only a wizard could put together. Yeah, Yeah. Maybe they got that New Zealand wizard to come along.

I don't think this is I think this is turning me into a newt. How's that interesting around being a dry, hopped sour? Yeah. I'm getting the same hot characteristics I get when I smell Lagunitas hot water. Um, it reminds me of, uh, Dill pickle. Reminded me of big vapor rub. It doesn't smell like a beer. It smells like something was dry hot. But I don't definitely pickle juice. Yeah, I don't really get the hot, but I'd like to pour this in my room. A tizer at home.

See what that would do When mike said it tasted like dill pickle,

It it does remind me of that beer from urban artifact. Yeah. Pickle beer? Yeah. Yeah, the sour with the happiness just as weird. Well, my first reaction was is that I felt like somebody had taken a full pound of sweet tarts and shoved it up my left cheek. It was just guessing. You don't mean cheek under it was, uh it had that same kind of dry powdery. You know, uh, sweet, um, I'm sorry. Sour tart component to it. And it was invasive. Um, wasn't like, Hey, I'm here.

I don't think that's a positive word. Invasive. It is kind of like powdery. Like they used some kind of powdered women. Extreme. You know, what's weird is I don't dislike it. Honestly, if you can have the rest, I don't love it, but I don't dislike it. I think it's it's I wouldn't drink a lot of it, but I think I'm not going to be interesting to me. I don't know, and I think because it's really a small beer, You would want to drink a lot of a small beer.

It's a session kind of strength beer, but you wouldn't I couldn't see myself doing a session with what was the ABV on this? 4.4? Yeah. I don't know, man. I'm kind of torn. Yeah, well, okay, I'm thinking about the area that this brewery is from, right? So if it's the summer, if it's kind of like high humidity, you know, when you're out on the on ocean city, which is, um, in direct line to Berlin for those of you from Maryland?

Yes. One of my one of my favorite places in Maryland is Ocean City, and I kind of get it. I mean, if you if it's humid out and it's really hot, you want something that's going to quench your thirst and this will quench it. I mean, and it's low HPV. So you're not going to get drunk off of one can. This will clear 20 ft around you. It's fine because then you have enough space for your umbrella. I mean, lonely. No sand in your crack. Well, just enough sand. Just enough sand.

Yeah, I really don't get some more sitting here on my tongue. I just I think of all the you know, if if they love sours and if this is indicative of you know something's in there. Sour line. Give it up, man. I think you need to just, you know, you have not mastered this. I don't get the told dry hopping thing was was that supposed to do something? Because I think there are other places that have done it, you know? And I think of like, um, it's sort of in an opposite way.

Like Hudson Valley did the sour I possess. Even Crooked Stave has done dry hops hours that have been really lovely. So it's not a bad idea. It's just poorly executed. It's just it's just, you know, you're different approach to it. Yeah, it's just a different approach, and it's probably kettle soured. And yeah, I don't even think of of opposites being this slow on the A B v. Yeah. Okay. Wash my mouth out with more bunker C. Well, okay.

The majority is ruling on this, and we're going to rate the sour chicky sour a one. Oh, However, I'm inclined to say that it wasn't all that bad. Okay, moving on. Speaking of wizard 20 ft. Speaking of wizards wizards Mike, the bullet proof tiger i p a. So on a completely different assault on our taste buds. This is 10% abv. This all New Zealand hopped I p a features nelson. So even giving it a punchy fruit nous specific jade, giving it a softer, cleaner bitterness than most.

Double i p a s. This bullet proof tiger is unstoppable. Mm. I don't know, man. Definitely get that tropical fruit thing. You know, going It's not, like, full blown, you know, like ambrosia salad. But it's heading down that path of kind of having cooking, you know, it's a lot of fruit. Um, you know, Cherries. You know, it has quite a few things. Maybe not the cling peaches, you know, But you might if I have some of your tasty beverage to wash this down.

Yeah, it's called bunker C. Um, So, um, you know, this is just down that path of a double I p A. That is just overtly sweet. You know, uh, to me, it's the beer. The base beer is not coming through.

How does this just finish to you, though? Like, to me? There's a sweet bitter on the finish, like, right at the end. Just a little bit. I'm with Mike. This is this is too sweet. In fact, these big, sweet, hazy doubles our I think our best drink when they're really cold. This is sad a while and they just all the flavors just kind of get muddled together. Yeah, the sugar drowned everything out and you grab the mark. But it's not sugar of malt.

No, because that I think if it had a really good malt care balance to it, that it would be a little bit more palatable. Uh, I also got kind of a vegetable vegetable aspect in mind. I mean, yeah, I got the tropical fruits, but I don't know, just muddled is kind of a good word for that. Yeah, I see what you're saying. Mark is definitely some of that, too. Mm. Giuliana, what's your name? Well, the smell on it is enticing. I'm trying to figure out why they named this bullet proof tiger.

I mean, maybe because it's, you know, super sweet. So you think of like a cuddly little kittens. And then and then the fact that it's such a high HBV, You know, it'll punch you out later, Tiger. On the hop, you know, or the Tiger King Bangor. Hi. I'm Joe exotic. I'm here to teach you all about beer. I got something called bulletproof tiger. That's what I was thinking. But if you like Ambrosia salad, this is kind of right up your alley. Then there's to me. The pineapple is just overwhelming.

Everything else I agree. That is definitely the dominant fruit that's coming through. Uh, for sure. It's the first thing I smelled. It's the first thing I tasted. It's even on the back end. Yeah, I just want a little round dollop of it on some kind of cheese. Yeah, right. I mean, with cook it down. You can't take him away from the potluck dinner. So we blended this sour chickie with the bullet proof tiger. Yeah, probably. Yeah. Look at him. He's doing the Koopa right? Already.

Trying to come on, the sour improves, both of them, actually. See, There you go. Called synergy. Nice. Yeah, cuts The tartness kind of softens the vegetal nous. They should bring Kindle and to consult for the blend. No, for the beer. What do you think, Mark? Would you rate this revenue mark? I'm going to give it this. Okay. Remarks going to give it the old one finger salute. It was to stop. Okay, but for the majority of everyone, the bullet proof tiger. Um, Imperial EPA from burly oak.

We're gonna rate of three. Interesting. Okay, I think we got time for bonus. One bonus beer bonus? I'm afraid so. What's going to happen? So this was kind of interesting. This is called human Stolen oId I pa. This is a New England I p a. Coming in at 8.8% a b V, but it only has 30. I be used to it. So it's a double I p A what? Nelson seven mosaic, etcetera and co two, we are the human soul. Annoyed. We are the human sullen oId, um, very creamy.

Uh, that was the first thing that caught my attention. If you want a creamy, uh, I p a that's New England. Yeah, um, low. I be used. It's another one again, with no bitterness to back it up. Just kind of This is for that friend at the table going. I don't like I don't like cops, you know? And you're like, What, You don't like something this? Yeah. What you don't like is you know, like something. It's bitter. This is one of the sweetest smelling I P s. I think it's true. Very floral.

Very, very floral. I don't think it's an I p A, but couldn't it smells like flowers or or like, grapes Or like, something like super sweet. Look, I Yeah,

yeah. Wow, man. It's a wonderful chance, man. Are the co two hops? I don't know anything about that. I don't know anything about the hop this first time I've had anything that had that in it. Yeah. No, I mean, I actually could drink this. You only you only get that hop from news England and New Zealand wizard that all the time. Okay, yeah, I don't know. I think that's a type of that's there's no way there's 30. I'll be using this. This is definitely swinging. More like 90 or 70.

I don't think so, man. Like there's no bitter on this. I mean, it's just so these co two hops are from New Zealand. Well, there we go. There's the wizard. Got him over there. Wizards got them back. We found his next job. Crushed pine needles. No tropical fruits. Yes, some, maybe, maybe some pine. I don't know. I don't think so. I just I smell It's like a fruit salad. Dude, I just like a fruit.

So this is like banana and coconuts If I had to pick up, You know, the fruit component, you know, in this coconut. Yeah, I think I get the like, like a really overripe banana. You know, like when they're you're like, I need to throw this out or put it into something. Um, it's interesting if you probably if I had not looked at the I would have said this is a session double I p A. Yeah, it does not. Does not taste a 8%.

Yeah. I mean, I would probably be, you know, two or three glasses into this going Wow. What do I feel so good? Why do I lay down on the floor? I'm wondering if their numbers are are off, because some of these beers just feel a lot smaller to me than their numbers say, and I've wondered about that is just Is there a little a BB inflation Going on in the world? Because, you know, people think, you know, if I put 8.4 instead of 7.8 people might buy.

It feels like a 4-5% er and I think the abuser closer to, like, you know, around the 1780s there is something to that kindle. I mean, it's not like, you know, it's not like Europe where they get taxed by the A BV. So, and and people want to buy hire a BV beers. Yeah, there was a few years ago, somebody had one lab tested, and it was, like, 5% off from where they were claiming. Well, now you've had a chance to sample something with that hop. Would you would you choose to use it in a beer?

Oh, yeah. I'm curious to see what it would do, what Tropical Banana would bring. I would single hop a beer with that. You know it. Maybe even I don't know what makes a single hop of this beard. That that hop. Yeah, but But I think like a single hop pale ale with that, I think would be pretty tasty and make it legitimately. Should take whatever they're doing. The writer and just single up, you know, send that beer to us. Yeah, well, this is interesting how you give that one that?

Okay, well, just just thinking about how it you know is against you know, everything else. So well, it's an interesting It's an interesting idea that Okay, we are going to rate the human soul. Annoyed I p A. We're going to give this one a four versus the human centipede, which is, uh, it's an interesting flight. A movie that no one should ever watch. No, it really it really is.

So, you know, interesting with some breweries and what countries they're pulling their hops from and where they're like, where their comfort zone is. So it's safe to say that burly oak is enjoying their New England hops, like whether there, I mean, New Zealand hops and whether that's because it's, like, more available, you know, than some of the wizardry. Or they enjoy the Wizard. I think I think they should bring in the Wizard for a day show, you know? Yeah, beer and wizardry.

Oh, dude, Burly oak, who would not go to that and really crappy right pill. I mean, I think there's, you know, there's something to be said for having a beer fresh off tap versus taking it home and betting that it will be okay. You know, after you have done so, does anybody know if they distribute outside of Maryland? They do not. I don't think I have not seen their beers, you know, out and about. So I think not yet. But I think in the, like Delaware, Maryland and Virginia. Kind of region.

They do. But, um, anyways, I mean, this has been a very interesting flight. Yes. Yeah, It was interesting. I couldn't understand why. You know, you guys stopped by the tap room, and there was, you know, there was some help, you know, some good beers. Yeah. I mean, we did have quite a few. They had quite a few on tap, which I was really impressed by. And they're also known for their dreams. Like they're lactose type of beers to We didn't do that, you know? We didn't.

Okay, well, that's going to wrap it up for today's episode. We hope you enjoyed it. We? If you're listening to us online, do yourself a favor and tap that subscribe button. Tappy. Tap, tap, tap root. The easiest way to listen to our show is to ask Siri Alexa, Google or Uncle Larry play podcasts, sips, suds and smokes. We love your feedback, and you can reach us online at info, app, sips, suds and smokes dot com.

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Killing it. It was a boy, Kendall. Thanks for being here. It was a pleasure, as always, enjoyed it. Please tell us about your blog. My beautiful wife and I blog about the good news is good. Beer and beer. Makes three dot com. She drinks all the bourbon and she drinks all my bourbon. I love you June so much. Got a boy. Mike. Hey, come back. Enjoy another great episode of Sip said to smokes. I'll ask you to keep on sipping. We'll have remark our favorite wizard so glad to be here.

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