Welcome to Barrel to Bottle, The Binny's Podcast. I'm Roger Dubierre. I'm Greg. I do communications at Binny's. I'm Pat. Spirits. I'm Jim. I'm the assistant to the executive producer of this podcast. I was waiting for Pat to say something, and I was going to be like, what? Pat's in this one? Is there barrel-aged hams? If only. Can we do a country ham podcast? What? I'll bring like six different country hams back. You get to smell them and not taste them. Blind taste a bunch of hams. This is Old Delaney's. This is Penn's. I'm down for that. This is a Keen's. What other brands of ham do I know? I've tried most now. Anyway. Smithfield. That's what we're going to do. We finally went to the Fred No suggestion. We're supposed to have Fred No on a podcast to talk about bourbon, and we talked about country ham for like an hour. He highly recommended Old Delaney's in Bardstown, but it's open like three hours in the morning, like Monday through Thursday, and that's it or something. We're never in Bardstown at that time. We were finally there this week, so we went to Old Delaney's. That is a ham store that does not rely on tourist dollars. No, not at all. It's great. They have all these moldy hams hanging, and all this breakfast sausage. It was wonderful. Gross. Roger, you brought beer. I did. I brought beer. Today, we are going to be talking about barrel-aged beer, one of the hottest styles in beer right now. But I thought I would throw in a little bit of mix here, and instead of just doing your typical big, huge bourbon barrel-aged stouts with lots and lots of adjuncts added to them, there are some breweries looking to age beer in different types of barrels when they can get their hands on them. So I've done a blind taste test here today to try to see if you guys can guess what some of these other barrel options are. Usually we pass around samples like a bunch of professionals, and occasionally we just sadly hold out our wine glasses and wait for Jason to fill them. Yeah, what's up with that? But this time, for the first time in a while, we have five mystery beers just on a white sheet of paper that Roger has neatly arranged, and that he's going to lord over we don't know what we're drinking. Indeed. So again, I wanted to try to highlight the characteristics of these barrels. So again, the preference these days with a lot of beers is to go as extreme as possible, and adjuncts are the name of the game right now. So I tried to steer a little bit clearer that when possible. I also tried to pick some that the beer itself might not get in the way as much to tasting some of the flavors that the barrel would impart. I think that there are some people, it's worth mentioning, like Goose Island this past round for the Bourbon County Stout collection. They're definitely making an emphasis in returning back to like what a barrel does for barrel-aged beer. Because I think unfortunately it's getting a little overshadowed by what crazy combination of adjuncts can be dumped into beer. And it's becoming a little less about like, wow, whiskey barrels, there's a reason this isn't just the container. Why are we putting it in a barrel? We want some of that barrel character to come through. So five different beers here, just how we'd walk through them here. So let's go in numerical order, start with number one. So looking across the five beers, number one is brown, number two is black with a brown head, number three is black, number four is copper, and number five is copper with a cherry hue. Yeah, I like that. Good observations. So number one's brown. Oh, it's kind of like dank looking too. It's interesting, strong, malty. There's definitely like it's alcoholy, boozy, strong on the finish. These are all barrel finished? Yeah, all barrel finished. That's five different barrels or? Yeah, what's the hook here? I don't know if I can. The whole hook is he's screwing with us. We have to guess the barrel. Okay. I'd be curious what you think of this if you want to take a jab at the styles too. So stylistically, there's some different styles that play here as well. Something like Belgian double or barley wine. It could be American strong ale, English barley wine. It's not particularly hoppy. I think it's aged in brandy barrels. Brandy barrels. It's not particularly grapey or anything, but it's certainly not a whiskey forward. It's not like vanilla, really malty. What about? I think it's barley wine. Barley wine slash old ale, something like that. And brandy barrel? Who's making a barley wine in a brandy barrel? Probably somebody in Wisconsin. Central Waters then? I mean, it's Roger, so it should be assumed these are all from Central Waters. So yeah, I mean, very, very malt forward on this, very caramely, very, you know, it's definitely got a big, rich kind of like English toffee character to it. Yep. Screams Barley wine. Screams Barley wine. English style Barley wine, though? Because I mean, this isn't very hoppy, I wouldn't say at all. English style or old ale, not quite oxidative, but would it surprise you that you are wrong? No. Very perceptive here though, Pat, this is Brandy Barrel aged. Wow. Really? The nose knows on this guy. Right on the money, honey. Big reveal. Big reveal. Where'd you get those adorable little Binny's bags? They come with candy at various wedding events. Odside, MacDougall's Scotch Ale. Scotch Ale? Apple Brandy Barrels. So this was aged in Laird's Apple Brandy Barrels, which we actually procured for Odside. Oh, so this is a Binny's? This is a Binny's collaboration. Collaborate. Yep. What, we get like six cases of this? How did I not hear about it? Did you write about it and I just didn't read your work? Yes. Bastard. So, Odside does a big Scotch ale called Grounds Keeper Willie. This was that beer, aged in Laird's Apple Brandy Barrels, with, because nowadays everything is about adjuncts, they were feeling like what little kind of je ne sais quoi can we add to this and be something that would be a little different. They added a little bit of orange peel to it, which I thought was an interesting addition. And they were really conservative with it. They didn't like go overboard with it. That's a shining example of a barrel-aged scotch ale. That's a pretty good beer, right? Yeah, that's pretty good. What else we got? I think, I mean, I'm curious to try the next four. What's interesting is that, I brought it for a couple of reasons. One, obviously to fulfill a different unique kind of barrel. You're not going to see Apple brandy barrels all that often. There are some really sought after stouts that are Apple brandy aged Prairie Dism, Cigar City, et cetera. But I love the one ever possible to throw a little love towards Scotch ales because I think the Scotch ales get overlooked. And I particularly like with this one that it's not overly peaty and smoky. A lot of them can kind of just go too far down that path. So anyway, is this even is this peated at all? I don't think so. I don't think so. It's just the Scotch ale in the carmelized work, like work carmelization. I mean, there are people, ironically, they'll actually argue that there really is no evidence in traditional old school Scotch, and the origins of the style, like if you look at the BJCP home brewing guidelines and stuff for Scotch ale, it doesn't Yeah, but they wouldn't have had malt that wasn't peated far enough back though. Yeah, far enough back. That's true, I suppose. But I guess like in the more modern kind of interpretation of the style, like I think people lean in sometimes too heavily into the, that it has to have that smoky character to it. They also are pretty, they can be like cloyingly sweet, and I like that this one is not. Oh, by the way, the Lirds, is that like second fill, are they ex-Berbin or do you think they're just straight up brand new barrels? Ex-Berbin, I think. Even in or especially in an episode about the hottest beer category, we still are having old man beers. You betcha. Until we find a new beer co-host, I think this is going to continue to happen. You're on the hot seat, Roger. This cow got into the onion patch. I don't get it. What are you referencing now? Napoleon Dynamite. When he's tasting the milk and finding flaws in the milk, this cow got into the onion patch. Number two. Well, beer number two sucks. Really? It's a real chocolatey kind of dry stout. This is an Imperial stout. It's an old school Imperial stout. This is aged in rye barrels. No way. I think this is barrel aged narwhal from Sierra Nevada. It's got a dry, licorice note going on. And it's the most well carbonated. And it's the one that Roger was excited about, about two weeks ago. Oh, yeah. Yeah, he was talking about it. Roger, you can't share your excitement with us. His barrel aged in narwhal. Oh, yeah, I win. He went to the room when he was talking about it. But it's aged in bourbon barrels. Oh, okay. I lose. Oh, yeah, you're half correct. Bourbon barrels, eh? Excited to relay that this is finally available in four pack, 16 ounce cans. That's ridiculous. For 17.99. That's ridiculous. This used to be 20 bucks for a 750 cork and cage. How strong is this? 11 or... No. That seems like... I bet it's like eight and a half. Yeah, that's what I guess. Normal narwhal is 10.2, this is 11.9. This is 12% alcohol, four pack of tall boys. Yeah. I just want to rip a tall boy of 12% alcohol, barrel-aged stout, boom. Then have a tummy ache. I mean, they went full bore aggressive and I love it. This is exactly what you need to do to get some attention as far as they stand by that this is an old school stout, not necessarily the direction a lot of people are going right now. This is all about... I'm telling you again, it's not a good sign that these breweries are dropping their pants on great beer. They are dropping their pants. They are undercharging just to get some play. As much as we like to joke that I'm like the old man and I always emphasize old man beer, there is a bias right now against things that aren't local and that aren't new. That's true. That is making it really tough for some venerated brands, people that are making packably made beer. Right. You're quality producers who are national and have been around for a while. It's really hard for them to sell stuff. The Sierra Nevada Narwhal or another example, is the 15 packs of- It's Founders Mosaic Promise. Yes. Mosaic Promise. I was going to say Izaka, but you guys keep telling me it's going away. Yeah. I literally saw the- Both of those are, yeah. Oh man, those are both great. Well, but again, it's a terrible sign for craft beer that this amazing IPA is so damn cheap. Well, yeah, Tenfitti from Oscar Blues. We had their barrel-aged Tenfitti in four packs, and that's super affordable. Yeah. Epic. Big Bad Baptist four packs, 20 bucks for a 12 ounce four pack barrel-aged beer. Yeah. For all you guys out there who are complaining about standing in line for overpriced beer releases annually, open your eyes and look what else is around. Yes. Absolutely. Yeah, you guys. It hearkens back to when we were talking about doing just as we're drinking these blind, other spirits tastings blind, wine tastings blind. It really takes some of the mystique out of the braggadocio of where was this produced? What was the background on it? It's just like- How many days you had to stand in line and keep an eye on your chair for dibs. Everything is here is just about the quality of the liquid. And yeah, I definitely, when I was picking these two, I think gravitated towards some things that I feel are of exceptional quality, but also like really affordable. Old man beer. Yeah, also not at all popular. The unifying front across these five beers. No one wants them. That's not true. No, come on. Number three. What's the healthy dose of peanut butter on this one, huh? What the hell? Okay, this is a much more modern-style Imperial Stout. And we already had a perfect barrel. This is aged in rum barrels. seriously? Yes. What is this with barrel rain man over here? It's not. Yeah, with such confidence. But I think I know why he said that, though. Because it's marshmellowy? The sweetness that he's perceiving, I think, is... There's a lot of chocolate, right? Yeah. There's some real rum-like characteristics to this, though. I think it's an excellent guess, but it's not rum. Hmm. Hmm. This is kind of a stumper. So it's an imperial stout. It's not in a bourbon cask, and it's not in a... Rum cask. He didn't say it wasn't in a bourbon cask. Oh, you think that it could be like... But this is obviously in a whiskey cask, then. So it's a rye cask? Brown spirit. It's not tequila. It's probably a rye cask, then. Then they have to go with rye cask. Yeah. At a process of elimination and guessing around until Roger stopped making faces. Yeah. So what is it then? What's that imperial stout that it's aged in a rye cask? That's not narwhal, obviously. Central. Is it a central... Is this the central waters? No, it's wild onion. That's still... Is it green bush? It's green bush. So that perceived sweetness that I think initially made you gravitate towards rum is that this is an imperial milk stout. Interesting. I think the lactose in there is giving you that. What is it called? Envy. Okay. Every time I see their green bushes labels, I just think it looks like a 2000 to 2004 new metal album cover. Like they use the same Photoshop filters. Yeah. What is it? delusion. Barrel-aged imperial cream stout. It's the one with the owl on it, if you remember that in the past. An overlooked stout. The people that like this love it and kind of like grab it while the window is pretty short that it's available. In the past, it was one of the things that's always been driven by rye barrel aging. In previous vintages, they've tried to talk about what the barrels were when possible. Sometimes they've been Templeton barrels, Rittenhouse, I believe, a couple of different options. I had to imagine that those two producers would offer a drastically different angle with their barrels. You know, those are two completely different whiskeys. Yeah. Templeton is so bright and light and fresh and sweet, and Rittenhouse is like this spice bomb. Rittenhouse. That was nice harmonizing. Yeah. I mean, I don't know, Rittenhouse is famously a pretty bourbony forward rye. I would actually argue they're kind of in the same vein. Yeah. Because Templeton is like the most training wheel rye, because it's got the added sweetener and stuff. It has added sweetener. It's got added flavor. That's what always made it so tough to recommend rice to people. That real prohibition taste in Templeton is an added flavoring. That's why it's labeled as a rye whiskey, not a straight rye whiskey, because if you're going to label it straight, you can't add anything to it, but if you're just going to say rye whiskey, it can contain like half a percent by total volume of other The good stuff. The good stuff. Lame. I mean, it's still one of the most- So f***ing lame. I think they got sued for it and everything, but that's not taking away from the fact that rye would not be where it is as a category if it weren't for Templeton Rye, because everyone loves that rye, tons of people, that to them is what rye whiskey is, and that's what made it so difficult to recommend other ryes to people, because then you'd be like, well, you're probably not going to like a lot of ryes. And Rittenhouse, ironically, then, that's what I was saying, is that that would be one of Here's my defense of Templeton, it's still usually the best rye whiskey at an airport bar. Yeah, that's true. I mean, again, for lots of people, there's no denying that people really enjoy the flavor profile of that. You know, we don't want to go too far the opposite direction and get hung up on that, you know, it didn't. Stylistically, it's, you know, off from the category. But if people like it, people like it. But again, this stout, I think is a great example of a rye barrel aged stout. And it's interesting the way they paired the sweetness with the spiciness. So I think it balances the two out nicely. Number four. Numero four. Is this a Belgian? Smells banana-y. This one's definitely the rum barrel. Real banana-y. Real sweet. It's kind of watery on the finish, a little bit bleach-y or something. Like this is lacking acidity or cut or hops or anything. Not bleach-y, don't use it as a descriptor. Oh, am I bad mouthing one of your favorite beers? No, but it just makes it sound, bleach is like poison. Says Mr. Everything tastes like Forest Service bathroom or Band-Aids and old people. Grandpa's cologne. Fair enough. Yeah. I don't know, bleach-y is just so off-putting. Well, I mean, yeah. What kind of beer is this? Okay, it tastes like that kind of rye that if you let it sit outside, it becomes psychedelic. So they had a lot to do with Lutheranism. You know what I'm talking about. You're talking about the theory for the witch trials that people ate moldy grain and it caused madness? Yeah, it freaked them out. That's awesome. Yeah, it happened in Europe too. You're picking up on a good grain character. That's what it is. Astute. So spoiler, this is this is also a rye barrel. Oh, I wanted to be able to show some little my I think you should you should really pick up on rye flavor in this. So this is again, this is it pours a clear golden amber straw, sort of sort of light brown. Definitely kind of tastes like barley wine. Definitely tastes a lot of grain forward flavors on here. And then like, you know, brown sugar and butterscotch kind of confectionery. I get a little bit of like a candied citrus note to it too, that I really like. Yeah, that I could see as rye, but there's no like caraway note in this though. It's not like overly rye. But there's some earthiness to it. There's a little bit of that. I don't know. I just, I really pick up almost like that true rye dead character. It's a beautiful beer. Just like brilliant amber color. Beautiful looking. Yeah, beautiful looking beer. I'm not that big of a fan of it. And I'm about to be embarrassed because what barley wines do we have aged in a rye cask? Is it Goose Island? This is an old Goose Island. Did they ever come up with a rye bar- King Henry? It wasn't rye. This is also a rye beer. A rye beer? Yeah, it's a rye beer in a rye barrel. It's rye on rye. It's Boulevard rye on rye. Pat just figured it out because it's rye on rye. Which is like 12% alcohol, right? 12.9. Oh, this is a new bottling of rye on rye. Is this a little four pack now too? Wow. Crazy good deal. Also speaking of our friends at Templeton. Templeton barrels. Aged in six-year Templeton rye barrels. Boulevard criminally underappreciated for their barrel program. A few years ago, actually people did tend to seek out some of their stuff more than they do now. In fact, they had a limited release of rye on rye called Rye on Rye on Rye, the Matthew McConaughey edition. That was essentially, again, Boulevard being very forward-thinking and a bit ahead of their time. It's essentially a double barrel offering where they were taking something that had been aged once in barrels, and then dumping it into new barrels. So it's getting the treatment twice over. So it's amplifying everything, bumping up the alcohol considerably, and just giving it that crazy opulent double dose. Well, why didn't you bring that one? That has not been around for several years. I did have a bottle though. I actually just drank one about two or three months ago, and it was still drinking phenomenally. This was back before they were pasteurizing there. So it was back when they had their enjoy-by dates that were unnecessarily conservative. But I think it was like two years past its enjoy-by date. I agree that they were enjoy-by dates. So you didn't enjoy it very much? Oh, I enjoyed it thoroughly. Boulevard, I was tempted to bring multiple offerings from them. They have a beer called Brandyland that was aged in Brandy barrels. It was adjuncted though, which is what most of the things are nowadays, and I don't want to put again too many roadblocks to theoretically being able to taste the barrel character. He's calling us idiots. But Brandyland was a spiced Imperial stout in Brandy barrels. That's great. Plaid Habit from Boulevard is one of my favorite releases of the past year or two. Fairlake Scotch Ale? Yeah. No, not Scotch. Ironically, no. You would think with that name, they were trying to do an homage to Canada with the flannels. So it's like an Imperial brown ale aged in, I think, Canadian rye whiskey barrels. How exciting. Roger, wouldn't you agree that that's naming your not Pastry Stout series birthday cake or layer cake? Yeah. It was a bit of a stretch. However, the layer of complexity in that beer is just unreal, unreal how good it was. I also, it's not, that's pretty much sold through, and I don't know if they're going to do that again. Again, I was trying to find some beers that, you know, are pretty much routinely produced. Barrel aged narwhal is going to be available year round, which is nice. That's a big surprise. McDougall's was a one-off, so that one, we still have some in stores, because it's sold by the single bottle, so 24 to a case, so, you know, we had a good amount of that from the get-go. Rye on Rye inaugural, this is the inaugural re-release of this kind of Templeton edition, but this is regularly produced, not year round, but every year. And then same with delusion, you can get that every year. That brings us to number five. For the fourth time in a row, I'm going to guess wrong barrel. This one's weird. Tastes a little wild and a lot of alcohol. Is this a 16% Lithuanian lager that costs $2.50? It's the Dragon Lady. Kind of what it tastes like. Oh man, what kind of barrels did they finish that in? I was finished in a bathtub. It kind of tastes like that, except it's roughly 15 times the price, I'm sure. I like this beer. You do? Yeah. I don't know. It's, dare I say, like crisp and refreshing for some just monstrously strong barrel-aged beer. Like it just, it finishes clean and it doesn't, like, yeah, the alcohol clings a bit, but I like it and it's really nice looking. It's got nice lacing. It's a cool, like reddish tint to a golden syrup beer. I don't know. Is this an American barley wine? No. What is with all of these syrupy clear beers that aren't American barley wines? Right? I'm here the trickster, baby. You know me. I'm so proud of myself. I especially love that I totally get why Roefe keeps saying rum, and it's hysterical. Because these are all completely squeezed. Because they all have like rum-esque characters, but they're none of them are rum. There was only one rum beer that I could think of that I, and I would have to pull it from my cellar, like the- And he didn't. Yeah, the Central Waters, but it's got coconut in it, so like you know immediately. There aren't many rum-barrel-age beers for several reasons. One, they usually suck. They're real sweet usually, like cloyingly sweet. Two, nobody in America has rum barrels. Yeah, rum barrels are hard to come by. They're leaky, breweries hate them. And then also some of these breweries, I mean we're talking people that really know what they're doing, like Cigar City, Lost Abbey. They'll make these beers, they end up tasting like Coca-Cola, Dr. Pepper. Like I'll never forget the review of this one, Lost Abbey one, where someone was like, this tastes like rum and Coke. And I mean, it literally was like $15 for a 12-ounce bottle. And it was like, yeah, I could totally see where they're coming from. Like it had those kind of qualities. So rum barrels don't necessarily, they can be tough. I've had a couple really good rum barrel-age beers, but they're few and far between. Cruz Blanca in Chicago, if those were available, talk about people that are doing great, interesting, innovative barrel-age beers. Cruz Blanca did a banana beer called Tarzan Boy, where they're really showing their culinary chops. I mean, they were like caramelizing the bananas. They're basically making like bananas foster, and then they aged that for a couple weeks. This has Fruit King written all over it. Holy cow, is it good. So hopefully in the next round of that, we're going to be able to procure at least a little bit of it. But is this another... You've had this beer before. Is it a bourbon barrel? Sort of. Sort of. I was going to ask if this was another brandy barrel. Is this North Coast? I've had this beer before. That's a good guess though, Jim. The old stock reserve. Those talk about some serious coin, but man, that was good. So one of the popular things that people tend to seek out in the... No, it's not thick enough. I was going to say, is this the Goose Island Wheat Wine? One of the most sought after barrels right now is a maple syrup bourbon barrel. So basically, it was previously used to age maple syrup. And then they put a stout or other style of beer, which this would be in the other category. I bet you know it, Patrick. Is it one of those pipe works that has pancakes on the label? There are pancakes on the label of this beer. What maple syrup beer have I had? This is good listening, just watching the wheels spin. Oh man. So it's really cool when you go to a brewery that uses these. So much maple is still in the barrel and stuck to the wood and everything, that as the beer ages, it pushes out the maple syrup and they bead on the outside of the wood. And then sometimes they grow stalactites and stuff. Yeah, that's how you get the answer. No, but you'll see these little drip like maple syrup icicles coming off of the barrels and getting like... Is this from Founders? Is this Curmudgeon's Better Half? Ding, ding, ding, ding, ding. This is Curmudgeon Old Ale, aged in maple syrup bourbon barrels. And this is actually from back in August of 2018. It's drinking really well right now. And I wouldn't have expected you to say this beer was bottled two years ago. It's pretty fresh. I mean, it's only about a year, year and a half old, but yeah, this is a really the first, the first batch of this beer was just really blew me away. I think this is excellent as well. But yeah, I think founders really hit the nail on the head with their, they were one of the first breweries to really go all in on the maple syrup bourbon barrels. Of course, CBS being probably the most more well known of their offerings, they use that. Which, but now they're saying they're never going to make that again, right? Yeah, I wouldn't really believe that. They said it just before the release of the last one. Yeah, I mean, you never know. But they had a little kerfuffle thanks to our overly sensitive neighbors to the north. Where they can't use a Mountie on a label. Why not? It's America. I don't know why not. I don't know. Are they trademarked? I think they probably could have left the Mountie on there. But because it said Canadian, they were implying that it was somehow frankly. That's a US thing. I mean, that's the same reason they had to change the name of Kentucky Breakfast Out because it wasn't made in Kentucky. It's almost like they didn't learn. Yeah. Imagine that. Now that CBS came in four packs as opposed to just single bomber bottles, there's still a little bit of that hiding around. There's even a little bit of this hiding at the Willowbrook store. So by the time of this airing, who knows if it'll all be gone, but call and ask. You guys want to give away 20 bucks? Yeah. Yeah, let's do it. All right. That brings us to the Q&A portion of Barrel to Bottle, The Binny's Podcast where we answer your question and give you a $20 Binny's gift card. Send me your questions to us via email, comments at binnys.com, or on social media at Binny's Bev on Twitter, Facebook and Instagram. Our question this week isn't a question at all. Laura reached out on the blog. She says, probably someone already let you know, but the T in bergamot is pronounced. Thanks for the question, Laura. $20 Binny's gift card coming to Laura. Thanks a lot, Laura. And it's bergamot. And in French, you may say, well, the T is not pronounced in French, but it's bergamot in French with an E after the T. Really? That's interesting. I knew you pronounce the T. Damn it. Don't ever question a T guy. I said it so convincingly though. Yeah. A pair of T-Fo. Bergamo. Bergamo. From our Vermouth episode? Yeah. This was two weeks back. This was the, what does it taste like? Oh, yes. When we did, what the hell does that taste like? We did Rosso Italicus, bergamot liqueur. By the way, just for the record, I was calling it bergamot forever. There's no N in that word at all. You know what I forgot to ask when we were tasting through these? Did you guys have any beers that you've had in the past that were wackier barrels that you wanted to share? Tequila barrels. Yeah. Tequila barrel. The Finnish beers are gross. Yeah, and they're never good. Never good. Sometimes sours. Wine barrels. I mean, tons of different wine barrels, and those are sometimes good, sometimes not so good. What was that one that Boulevard did that was an adegoso, that was tequila? They were vague on the label about if it was actually tequila barrel age, because it was really not that expensive either. Something about Trace agave? No. Or something from actually Boulevard? Yeah, Boulevard, there goes a, I thought it was finished in tequila barrels. That was pretty good. Yeah, that was in a six pack too. Yeah, right. Yeah. Well, also founders did Mas agave, which is in tequila barrels. Oh, was it? Yeah. That beer I actually liked. That was like drinking a tiki drink. That was crazy. You guys remember the Southern Comfort that was finished in Tabasco barrels? Yeah. Gross. Really? Yeah. George Jekyll Tabasco barrel finish. George Jekyll Tabasco barrel finish. I don't know if that was gross. I never tried it. Pretty gross. All those different Russian river sours are aged in different wine barrels. Those are outstanding. Napa parabola is a thing. Oh yeah, that's right. How about the Islay whiskey? I was trying to find one of those. Yeah. There's not too many around, but- You didn't just find, well, we don't have any of those English and Scottish beers. Yeah. I'm going to bring that in here so that I can hear the choir of mocking me. Of course, you brought one of these. Roger brings it back. Harveystown, Oladu. Yeah. This whole episode is Roger name dropping obscure beers and Pat pretending like he's not into beer, but he's still super into beer. I mean, I'm enjoying these. Oh, man. Some people have done, I guess they're not actually the barrels, but sometimes people try to do a Malort. There's a Malort barrel, a Dark Lord every year that gets tapped at Kumas. They make their own Malort barrel by seasoning a barrel with Malort. There's been a Sautern Dark Lord before. It was interesting. It was pretty sweet though. Sherry barrel stuff can be really interesting. I've never had a Sherry barrel finished beer or aged beer. So yeah, we had an old ale, we had a rye, Imperial rye ale. The best part about Laura's 20 bucks is she can buy any of these beers with that 20 bucks, I think. Absolutely. All of these beers are incredible values. So you're looking at the old curmudgeon or the curmudgeon's better half is only $16.99 a four-pack. The Greenbush is $19.99 a four-pack. The rye on rye is $14.99. McDougall's is $6.99 a bottle. The Imperial style from Sierra Nevada, like I said, Tallboy's four-pack takes the cake at only $17.99. You don't always have to wait in line for great beer. It's true. Cool. Well, guys, glad you enjoyed. Thanks, Rog. These were great. Yeah. And enlightening. Next time, bring some beer and rum barrels, okay? Yeah. I'll start looking now. We'll be back in your feed next week with something else that's pretty fun. Till then, I'm Roger. I'm Pat. Sorry, I didn't pronounce Bergamot right. I'm Greg. I didn't either. I'm Jim. Keep tasting.