Putting the DAB back in the Holiday Office Party
@ayinger_privatbrauerei @stbernardus @leffe.belgium @delirium_brewery @sbereziartua @southerngristbrewing @blackberryfarmbrewery @funkfactorygeuzeria #beer #cider #holidayparty #podcast #radioshow #awardwinning
Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Mike, and Good ol Gal Julieanna
SUDS Episode – The holidays, at the office. Ewe. It’s a really bad mix of Larry from Accounting and Suzy from Shipping. How to navigate the madness? Yep, we got ya. Relax, plan, bring some DAB. We help you with decision making dilemmas like do you eat the gummy before or during the party? Go ahead, it’s OK to put 2 smoke sausages on the same toothpick. We pick some great beer and an exit strategy. We taste and rate the following beer/cider from 1-5:
We each brought 2 beers : one for the beer knerds in the group and one for the rest of the crowd.
Good ol’ Boy Mike’s picks:
8:28 For the masses: Ayinger Bräuweisse hefeweizen. 5.1% ABV Ayinger Privatbrauerei, Aying, Bayern Germany. SUDS-4
23:25 For the beer knerds: ABT 12 – Belgian Quadrupel. 10% ABV Brouwerij St. Bernardus, Watou, Vlaanderen Belgium. SUDS-5
Rev. Mark’s picks:
28:15 For the masses: Leffe Blonde- Belgian Blonde 6.6% ABV. Abbaye de Leffe, Leuven, Vlaanderen, Belgium. SUDS-4
32:15 For the beer knerds: Delirium Black Barrel Aged Belgian Strong Dark Ale– a blend of Delirium Nocturnum and Delirium Christmas ale, aged for 9 months in a Buffalo Trace barrel. 11.5% ABV Delirium Huyghe Brewery, Melle, Vlaanderen Belgium SUDS-5
Good ol’ Boy Dave’s picks:
37:21 For the masses: Órdago Oberiko – Dry craft Basque cider. 6% ABV Bereziartua Astigarraga Spain SUDS-4
41:05 For the beer knerds: ‘Mosa- Mimosa inspired sour ale brewed with sea salt and tangerine puree. 5.8% ABV Southern Grist Brewing Company Nashville, TN SUDS-3
Good ol’ Gal Julieanna’s picks:
44:21 For the masses: BFB Pilsner – brewed with two-row Violetta malted from Tennessee grown barley. 5% ABV Blackberry Farm Brewery, Maryville, TN SUDS-4
47:32 For the beer knerds: Peach Meerts- brewed traditionally from second runnings of a Lambic with Pilsner malt, raw wheat, and Saaz hops, fermented in French Oak foeders with a house wild yeast and refermented on peaches for 2 months prior to bottle conditioning. 4.5% ABV Funk Factory Geuzeria, Madison, WI SUDS-5
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