Arsenic Culture

King Henry II: Goose Island’s Return to Barleywine Royalty | Review

• Arsenic Culture

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We finally got our hands on Goose Island’s King Henry II, the long-awaited sequel to one of the most legendary American barleywines ever made.

In this review, Matt, Jason, and Nick dive into its flavor profile, barrel influence, how it compares to the original King Henry, and whether this Chicago-only release actually lives up to the hype.

Is King Henry II the barleywine of the year… or just a nostalgia play?
 Let’s find out.

#KingHenryII #GooseIsland #Barleywine #BourbonCounty #BeerReview #ArsenicCulture



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Nick:

Is this gonna be available for people to purchase in like in the market?

Jason:

gonna be available here in Chicago at, yeah, at the brewery. Only

Nick:

I know where I'm taking my next lunch. break. Next.

Jason:

Welcome back to Arsenic Culture, where the drinks are strong and the history lessons are mostly true. I'm, I'm Jason.

Matt:

I'm not.

Nick:

I'm Nick. I don't know why that,

Matt:

with intros. That was pretty good.

Jason:

today we are reviewing King Henry two.

Nick:

the eighth? No, the second,

Jason:

the

Matt:

no, no. the two.

Jason:

the two

Nick:

Henry. That two

Matt:

King Henry, the two.

Jason:

This was from Goose Island and we just picked it up from Prop Day today. So this is the second version of King Henry, which, uh, historically is a big beer.

Matt:

Yeah, it is. Yeah. So

Nick:

you know

Jason:

either of you had King Henry won?

Nick:

I have

Matt:

the one

Jason:

the one, the one

Nick:

the OG. King

Matt:

Yeah. So we are in Chicago, right? now hanging out With uh, Nikki pos and, uh, you are Chicago native. You, uh, helped brew and create King Henry the one, right?

Nick:

Yeah.

Matt:

as a Chicago

Jason:

This is the part that's not true.

Matt:

Yeah. This is the

Jason:

That's not mostly true. Yeah.

Nick:

the, The fucking brewer's from on. Like, Who the fuck is? this guy?

Matt:

Like, I don't remember him being on payroll. Yeah. Quick look at payroll. Has he been on there?

Jason:

Damn. What packaging man, like I think I got too many

Matt:

It's almost too many boxes. at

Jason:

Like this has a box. This has a box with no back. Like how's that help? And then you have this over top of

Nick:

it. doesn't even, that don't even make sense.

Jason:

don't even make sense.

Matt:

it looks

Nick:

You better talk to the marketing department about that.

Jason:

Yeah, I'll, I'll send them a strongly worded email for

Matt:

That's a whole lot of box. Would

Nick:

you?

Jason:

Yeah, I, I'm on

Matt:

So you've had King Henry before? I have Nick, what did you think? of it?

Nick:

So King Henry, like back like,

Jason:

yeah.

Matt:

Do you know what it is? Have, do you, have you ever heard of it?

Jason:

King Henry? Tell us.

Matt:

I know you've had it, but have

Nick:

so let me take you in a little history

Matt:

Yes, Please do,

Nick:

So, back in 2011, um, goose Island released King County for the first time and the year prior they released what they dubbed Bourbon County Rare, right? And So Rare was aged in Pappy Van Winkle, 23-year-old barrels for over a year. And they decided, well, after we aged a stout in those barrels, we're gonna repurpose those. We're gonna age a barley wine. And up to that point, I don't think Goose Island had ever released a bourbon barrel aged barley wine before King Henry.

Jason:

Okay. They never done a regular barley wine at that point, I guess.

Nick:

No. Uh, like, I think, I think they've done, like they had done Barley wine. I don't think they've ever done a bourbon barrel aged barley wine. Okay. And so they said, well we, we just released Rare last year. We're gonna repurpose, we're gonna put this barley wine and whoever, whatever, whatever genius behind that, like made the right decision, right. Um,

Matt:

to barrel age of barley wine.

Nick:

Yes. To barrel age of barley wine. And to repurpose those pap like, 'cause they, goose Island had those Pap Van Winkle barrels. They knew they were sitting on something special, so they couldn't just let 'em go after one aging. They had to do something else with it. So that's when, that was the, the genesis of King Henry. Right. Um, I think I've had King Henry like three or four times. Yeah. I've owned a bottle once.

Matt:

Where'd you get your bottle at?

Nick:

I run in, in a, one in a razzle.

Jason:

Really?

Matt:

The uh,

Jason:

so tell, tell the,

Nick:

my God. That was like back in the day.

Jason:

the day. Do you mind tell the viewers what that means? A

Nick:

A razzle?

Matt:

Yeah. Can we tell the viewers what that, I guess we can now.'cause nobody,

Jason:

Why the

Nick:

I don't think people razzle anymore,

Matt:

ahead. Yeah. This

Nick:

was like in the degenerate days of like, like beer in Like America, like what people did. So you would auction off based on the uh, I think it was like the Illinois lottery

Jason:

or, yep. Illinois. Fireball

Nick:

Illinois. Illinois lottery.

Matt:

did it zero in on the Illinois Fireball?

Nick:

Because it was a bunch of

Matt:

That's So they just started. It

Nick:

started, it, yeah.

Matt:

Okay.

Nick:

so you would base on what the Powerball or the Fireball number was for that Knight's drawing? zero through nine. You would buy a spot in that lottery and if you won, you got that bottle. Well,

Jason:

if the bottle, they price it a hundred dollars, you have 10 spots, zero through nine, each spots $10. So for $10

Nick:

you're getting a shot at getting at getting a bottle that you could never normally procure. And so it was, it was good for the seller. It was great for the like

Matt:

for the

Nick:

For like the the, the the pursuer, yeah. Who's like looking to obtain a bottle and it was like a bit of gambling, you know, gave him a. chance. So I had just gotten a raise at work that year. A Significant race.

Matt:

You're like, here's $10.

Nick:

Nope, Here is$400. I bought Four spots in a$1,000 lot. Wow. That included the original King Henry. Yeah, The original Bourbon County Rare. The original vanilla rye. And cherry rye. Wow. Yeah. So for 400 bucks, I'm like, I'm gonna take a gamble. I bought four spots out of a 10 spot fireball. and I won. I

Matt:

I mean, those are, z about that's pretty

Nick:

Four 10.

Jason:

percent.

Nick:

If I would've, lost, I would've. Very

Matt:

yeah. I've been pissed.

Nick:

story.

Jason:

have been your last, uh, razzle, right? Yeah. Yeah. That's

Matt:

awesome. Uh,

Jason:

I, I was late to the party with King Henry, like I never had it. Uh, so 20 elevens when it first came out, um, OG Rare was 2010. So. I didn't have it until our friend Bill, his wedding. Um, and that was probably, well, about four years ago, five years ago. I don't know how long they've been married.

Matt:

So that's the only time you've ever tried it.

Jason:

Yeah. I always missed it. Like I'll be a ball share or something. I just kind of missed it. I didn't really get serious into beer until about 2014. So, so

Nick:

you're a couple years late, so like after, And then at that point, like, I mean, I'm like when King, when the original King Henry came out Like it was for its price point, like was. Absurd. Yeah, it was absurd to like the, like to like the, the beer market, like being like, what are you, what are you doing Goose Island? Like, no one's gonna pay for a barley wine. And so it would

Matt:

Wait a minute. How much, how much did you see King Henry retailing for when it came out?

Nick:

You? know, I, to be honest, I, I don't recall because like Jason, I was a little late to the party.

Matt:

let me tell you my story. You ever heard of a restaurant? It's a change. It's called the

Jason:

pub.

Matt:

It's like a, it's like a, a knockoff, chain, Yeah. It's a knockoff British pub. It's called the pub. Uh, but very British Fair, you know? When you go in there, try to make it look like a traditional English pub. Sure. Then it is a chain. We had one in Lexington, Kentucky over by Fair Mall, and, uh, me and my buddy Drew, Drew's been on the show a hundred times. Me and him were going over there and we had lunch one day just hanging out, talking about work and stuff like that. Um, They have a great goat cheese and marinara sauce dip. And we, we get that every

Jason:

That's random.

Matt:

Yeah, it is random. I fuck, I actually missed it. We actually make that at home. But anyways, um, this was back in like 2011 when King Henry came out and we're hanging out and um, I asked them, 'cause I was big into beer. I was like, do you guys have anything new in, which is what I've normally asked them. and They're like, well, we got blah, blah, blah, blah. And they start rambling off stuff. Yeah. And they usually didn't have very much. because it's a chain restaurant. It's like walking into a fricking, like

Jason:

have like har have like harp and getting stuff like that. I

Matt:

Yes, yes, yes, yes. And then, But every once in a while they'd get like a three Floyds in. and We'd be like, oh, three Floyds, can I get a dread Knotter? You know, that was a big deal.

Nick:

Right. Oh man, that's a, that's a throwback right there. Dread

Matt:

So they would be like, she ran it, rambled off some stuff and then she looked back at the bartender and she's like, oh, we got a new, um. Goose Island Inn. And I was like, what is it? And she goes, uh, I can't remember. It's like Henry something. And I was like, We will take that. And she brings out a bottle and it was a 22 ounce King Henry bottle. And we're like, oh my God. So we open it and I actually didn't know what it was at the time. Right. Because I was into beer, but I wasn't like following it. I wasn't like, uh, in tune with the scene. We split one bottle and we were both just like, floored. Yeah. We were like, this is insane. And Again, I had no idea what it actually was. And I was blown away. And we, we split that 22 ouncer and I looked at it and I was like, do you have any more of these? And she's like, we got two left. And I was like, can I get 'em to go? She was like, yeah. I was like, I want both of 'em.$22 each.

Nick:

Yeah. Out. Come on.

Matt:

Yeah.$22, $44. I got two bottles. Brought 'em home. Um, I drank one within like a month. Shared it with family. And then the other one we did at a bottle share over at Kevin's house.

Jason:

Super Bowl

Matt:

And I shared it with like, like eight or nine other people. That had never had it before. And that was like. A few years later. good for

Nick:

for you. To share it.

Matt:

Oh yeah. Yeah.

Nick:

like that are meant to be shared. That's true. Like you, You, don't, you don't sit by yourself In a dark room and drink that beer you you, like, you gotta have it with a couple friends. Yeah. What, is

Matt:

Yeah. With a blindfold on and one hand. and my penis Like stroking it slowly. Yeah, exactly.

Jason:

So we talked about the first

Matt:

Using King Henry as lube. We need to cut that out.

Nick:

That took a dark turn.

Matt:

A dark, dark, I know, right? Yeah. Wow. Yeah. like your friend, the framer that died, I mean, yeah. Sorry, I didn't mean to bring us down anyways. Go on with the chlorophyll.

Jason:

So, so we talked about the OG King Henry, so aged in second use barrels that held rare. That rare was aged in Pappy 23. Right.

Matt:

Yep. Mm-hmm.

Jason:

So the new King Henry is in second use barrels that rare was aged in from last year, rare was released in 2024. Right. Um, that was aged in king Kentucky barrels. So big barrels. We had that one last year. I really enjoyed it. Good. We had it recently when our friend Scott came to town in Lexington. We, we shared with him there too. Still. Fantastic. So this one was a, in second use barrels, um, with King Kentucky that held also rare. So big, uh, big hop, right?

Nick:

You know what's real interesting as you're going through like that history? um, You may recall that in 2015 Goose Island re released. Rare for the second time. But you know what? They didn't release

Jason:

King Henry. It was

Nick:

King Henry was King Henry.

Jason:

And why was that Nick? I think I know.

Nick:

Uh, I think, uh, at that time, um, in 2015, uh, goose Island ran into some issues with quality control. Yeah. And sadly, uh, they had to lose a lot of product to Infection. Um, and so I think they were,

Jason:

what he's saying there is the beer went sour, right? Like it turned, it, turned it really Off profile. Yeah.

Nick:

And um, you know, those things happen like You can, like sometimes like you can introduce something into like your, your product that, um, is going to, um, compromise like the integrity. of the product. And, uh, and so that like there, like there are like myths, you know, there like About like this. This unicorn goose.

Jason:

I've heard it was made. I've heard it was made

Nick:

that people have tried. Before it went

Matt:

Yeah.

Nick:

And people had it and it's like, no, you're full of shit. Yeah. That

Matt:

That never exists. There's no way. We never

Jason:

never tried. I think I heard, I heard a lot of that too.

Nick:

like a status symbol. Like, oh, I tried. it. I

Matt:

Don Q, you right? Yeah. It's like You've never tried. it.

Nick:

No, you've never had it. And so like, but that is some of the lore that surrounds like Goose Island and like, like. Like their journey over the years. And it was a really sad day. Like I had a lot of Bourbon County from 2015. that unfortunately. Like I had to return Uh, and, and you know, they made right by the consumer. But like, because those, those 2015 rares, they, they came in those like wooden boxes. Yeah. Uh, those are something special. Those are real good. Um, man, like talk about like just leather and chewing tobacco. like flavors and like oak and. I would've loved to have seen what a barley wine did. Like, uh, like rested in those barrels.

Matt:

Yeah, I agree.

Nick:

Never got to see that come to light.

Jason:

So what do you think about this one? Noses? Everybody tried it. Yeah.

Nick:

Yeah. I'm a big fan. Yeah.

Matt:

I've already been drinking that,

Jason:

so same thing. I know a hundred percent been drinking. Yeah.

Nick:

Yeah. I mean, over the course of time, like, um, so after King Henry, um, goose Island released. Their Bourbon County brand barley wine. In 12 ounce bottles in 2013 And, yeah, in 2014,

Matt:

I totally forgot about that. Until you mentioned that. Right.

Nick:

they did barley wine, two years in 12 ounce bottles four packs. And then in 2015 is when they had some problems. And they lost their 20, like I think almost all of their

Jason:

like 90%.

Nick:

Like, um, was, was lost to infection. And then they were tried to do it again in 2016 in the 16.9 ounce bottles. And it really just didn't stick. Like

Jason:

they tried it there, didn't they add coffee to it or something? Didn't they

Nick:

No, no, no. They did a coffee barley Wine. Um, which I think in 28 No, they did bottle

Matt:

bottled

Jason:

It

Nick:

coffee, barley wine in 2017 or 2018,

Jason:

but yeah,

Nick:

2016, like it kind of deviated. And then they went from barley Wine. They did a wheat wine In 2017. And so like you, they, they had a little journey. I'm actually really glad they came back to' cause they haven't done true barley wine in a few

Jason:

No, no.

Nick:

Um, I think 2020 three's proprietor was a barley wine. The proprietors

Jason:

It might have been with the fruit. Was it the adjuncts

Nick:

or 24 And it was a I

Jason:

think you're up.

Nick:

I wasn't a fan. I wasn't a fan and so I'm glad they just went with a straight Barley wine agent. A phenomenal barrel. I

Matt:

feel like the, the barley wine that they released in the wheat wine, they released Was a direct, um, influence from the popularity of King Henry and it that

Jason:

first one. Yeah.

Matt:

feel, it felt like they were trying to recapture that kind of nostalgia, but at the same time, I think the fan base collectively was just kinda like, why don't you just do King Henry? Right. You know what I

Nick:

mean? Right. It's like

Matt:

you're dancing around it, we know what you're getting at, but just do King Henry.'cause that's what everybody

Nick:

wants. That's what people

Matt:

Yeah. Yeah. And they're, they're. Finally doing it again. And they're really, um, sticking to the tradition of the original, which I think is fantastic. I think this beer is fantastic. I think very

Nick:

This is a, this is a home run. This is

Matt:

is a home run.

Jason:

did not have this beer today in the

Matt:

we didn't. No.

Nick:

did not. So we attended, uh, goose Islands Proprietors Day. Sadly, They did not have this available on draft that we saw. We missed it. it drinking another bottle. This is.

Jason:

Absolutely.

Nick:

run. Yeah. Love it.

Jason:

And this is fresh too. I mean, I, I, I don't see any signs of this not aging Well, I mean, I, I would say it might get better in a year. Like, I mean, I don't know,

Matt:

I think it's super balanced. It's, it's, it is smooth. This reminds me of what beer was like. 15 years ago. Yeah. 10 years ago. You know what I mean? Um,

Nick:

I've been had a barley wine like this. like you're right, Matt, that in a long time.

Matt:

Because like the way beer is now, where is it? We drank somewhere where they had, um. they Had an adjuncted barley wine. We've seen that a couple times. right?

Jason:

We, we've seen a lot

Matt:

And It's just like, I can't, I don't, unders, I, I can't get behind the adjuncted

Jason:

A deal with the devil's doing it now. They have like coconut and different things in there. It's like, man, that beer was fantastic as is.

Nick:

maybe coconut.

Jason:

No, no,

Matt:

I, no, no, no. no.

Nick:

Coconut Coconut you can do no wrong. Putting coconut in all your beers. Put Coconut in your IPAs,

Jason:

IPA's fine. Pilsner.

Matt:

I actually do love a good stone than a coconut ip, which I love, so I will say that,

Nick:

hey, look, see?

Matt:

at see, I know. Yeah. And I fucking hate stone. But anyways, like Yeah. It's uh, the, the barley one. I feel like from a purist perspective, it's, it is the one thing that should be unadulterated. Yeah. As it is. It's, it is such a good product by

Nick:

itself. Don't taint it. Don't

Matt:

taint it. Don't taint it. Don't put bullshit in it. Like just make it good. Make it. what It is. And, um, the way this product is, it reminds me of the, the beer of, I say yester year, but again, it was just like 10, 15 years ago. We have this tendency to re uh, kind of put all barley wines up to a standard. What's the standard?

Jason:

the devil?

Matt:

No, the one from here, from Chicago,

Jason:

the best. Oh, VSOJ. Yeah. Yeah. VSOJ from straight from, uh, revolution. What's your favorite

Matt:

Unbelievable. I mean, you've had it. You've

Jason:

seem to not think

Nick:

What's my favorite? Barley wine. Yeah. Well, I mean, if you're gonna go VS oj, I, I'm a little spoiled, like a revolution. Did. Like the double barrel VSOJ.

Jason:

Okay. Same, same base.

Nick:

like, You're,

Matt:

mean, for all intents and purposes we could just say stray jacket.

Nick:

Well, yeah. So, so yes. I mean, revolution brewing. Um, Does a phenomenal job with their barley

Jason:

Totally agree.

Nick:

Um, and there aren't a lot of Chicago breweries, in my opinion, that do it quite as well as Revolution. And again, so Revolution is is also one of like the elder state men in like the Chicago brewing scene. They've been doing it for a long time. And so very similar to like Goose Island when they were like perfecting the barley wine before they started messing around with it and putting shit in there. Um,

Jason:

and changing the bottles.

Nick:

Yeah. And, and then, and then bottle format, size and all this craziness. Um, so yeah. So, and the thing I like about Revolution is that they can their barrel.

Matt:

I do appreciate that now, Barley wine,

Nick:

do appreciate that Barley wine, like they can all their product now, which I'm a fan of,

Matt:

because then you can solo a package.

Nick:

yeah. I mean, but it goes back to it's like, so, like there are different philosophies. A lot, of, a lot of these beers are meant to be shared. But a lot of times it's very hard to get people together when you've got a wife and you got kids or, or, it is very hard to get people together to share. And so if you got a 12 ounce can, you can crack that baby open and you're good. And you're good. Hey, well now I'm

Jason:

now, uh,

Nick:

oh, for me.

Matt:

Yeah,

Jason:

I agree with you, but now Revolution's doing the stove pipes, the 19 point twos, they got the rum. VSOJ, the double VSOJ, whatever.

Matt:

options though. Like They don't, they don't serve. Um, this, uh, In 12 ounce bottles. Correct.

Nick:

Yeah. So it, you know, it's interesting because like, don't get me wrong, I love the box. I love the barrel presentation. But sometimes it's like, let the product inside the barrel or the bottle Speak for itself. You know, it's like don't, don't dress it up. Don't like put lipstick on a pig. If it is, it's still a pig. yeah, yeah. But if you got something good, put it in a can. And I don't know if Goose Island will ever move to a can.

Jason:

Oh, I doubt it.

Nick:

I don't, I don't know if they ever

Matt:

For this product.'cause they obviously can a lot of shit. It's

Jason:

Do IPAs and stuff like

Matt:

you know. Yeah. But I, I'd say we, we compare a lot of stuff to Straight Jacket or VSOJ because it is readily available. Yeah. And for just going back to the standard straight jacket from Revolution, it's something you can get at any time. And it's probably, I, in my opinion, it might be the best barley wine that you can get on the shelf at any given moment.

Nick:

Trade jacket.' Matt: cause you, can't get a deal with

Jason:

I would agree with that. I think

Matt:

given moment. So that's, that's An easy bar. To put it.'cause I could just be like, let's compare it to straight jacket.

Nick:

Right. And like that's the thing. it's like market availability is a big thing too. It's like, Yeah. You might have an amazing barley wine. One time. And then you're never gonna be able to get it again. Yeah. What is readily available That I can go to my local liquor store and, and procure that. So that's, that's a big, yeah,

Matt:

the one. And we can't get that at home, which is ironic. But you can get it up here. I could get Nick to send it to me whenever I want.

Nick:

guys can't get straight jacket down

Jason:

No, no, no. Revolution, distro revolution.

Nick:

What are you doing? Send your beer to

Matt:

come, they've come to Lexington and they, pulled out or something like

Jason:

maybe back in like 2015 or

Matt:

were in and then out and yeah, I can't, yeah, they're teasing us. But

Nick:

But

Matt:

the reason I like straight jacket so much is because it reminded me of King Henry. uh, When I had it the first time is that classic style, and then this kind of brings me full circle to King Henry too. Like this isn't Adjuncted, I don't get, I'm not, it's not like heavy chocolate. It's not marshmallow.

Nick:

too. It's King Henry ii. You guys have no culture. You guys have no culture.

Matt:

Henry. the

Jason:

no, there's no nd after that. It says two

Matt:

I. did put the in there. Yeah. Yeah. But yeah, this

Nick:

you, Kentucky boys. Shit. This

Jason:

Is there any

Matt:

yeah, it's like baklava. There's a little bit left. in

Jason:

I'm gonna get a little bit more,

Matt:

but um, yeah, this, re this is, this is what a great barley wine should taste like. It's not chocolate, it's not coconut. it's not gummy worms. You know what I mean? It's not fucking

Nick:

this is straight. Like this is a toffee. Yeah. Like, um,

Matt:

this is a beer broy.

Nick:

This is, this is wonder. Like I said, This is wonderful.

Jason:

Yeah. We did not have this one today. And this one's very good. Um, one of the, but today.

Nick:

So we did have it today.

Matt:

We

Jason:

Well, we did. Well not at prop day. Not at prop day. Yeah. Yeah,

Nick:

we're still living it today, Jason.

Jason:

I don't even know what day it

Matt:

we brought it full circle again.

Jason:

so what do you think on, on this, on our episodes, Nick? So we rate the beer, so we're gonna use the untapped rating. Okay. Zero to five and 0.25 increments. Um, we'll let you go first since you're the guest of honor on the show. What would you rank this beer from? Zero to five.

Nick:

So.

Jason:

so. So

Nick:

being a Chicago homer that I am, and I'll admit it, um, and Goose Island will always hold a special place in my heart. and now King Henry the second, not the two.

Matt:

two,

Nick:

you know, I'm, I'm gonna give this a 4, 7, 5. I'm gonna give this a 4, 7 5. I Very seldom do I give a bear a five. Yeah. It's gotta be something that I'll tell my grandkids about. You know, one day I am like, I had a beer one time and I'll never forget it. This gets very close to that.

Jason:

What did you give the first King Henry? Do you remember? I'm assuming a

Nick:

I gave it a five. But you know what?

Jason:

Batch one's better. No,

Matt:

No, that's a, valid, that's a valid point because I gave King Henry the one. A five when I had it, as soon as I had it and I didn't know what it was and I was like, this is one of the best beers

Nick:

Well, this knocked my socks off. You told a story about like

Jason:

Yeah, yeah. Yep.

Matt:

you know what, it's on a pedestal now. So as if they could have, and this is just, it's a psychological Goose Island, could have literally recreated that beer to the T verbatim or even like, had the same one and re-released it. And I would've tried it and I'd still be like, you know what, it's a 4 7, 5, because. My original experience is, is

Nick:

never recreate that original, But this comes very close. Yes.

Matt:

I'm 4 7 5 also

Nick:

I mean, so obviously we were able to obtain these bottles by going to Proprietor's day today. Is this gonna be available for, for people to purchase in like in the

Jason:

So the only thing we've seen about it, it's gonna be available here in Chicago. At, yeah, at at the brewery. At the brewery only. I don't think it's even hitting stores.

Nick:

shit. I know where I'm taking my next lunch break. next.

Matt:

lunch. Next lunch.

Jason:

I'll, uh, I'll go ahead and take another couple when you, when you,

Matt:

oh,

Jason:

yeah. So I'm gonna rate it, uh, I'm gonna stay in line with that. I think, I think it's between a four and a half and a 4, 7, 5 for me. But I'll go 4, 7, 5. Just make it unanimous. I do think it was pretty cool. Today we're talking about stories. So I watched online about how they made, I think it was the original King Henry and the brewer

Matt:

King Henry? The one. King

Jason:

King Henry, I'm sorry. King Henry the one, yes. So the way they made that, the brewer was actually there today. Did you see him?

Matt:

Uh, I don't know. I

Jason:

So Bill

Nick:

OG Brewer,

Jason:

the OG brewer that made King Henry. So.

Nick:

name? Henry.

Matt:

Oh, he was sitting outside of the,

Jason:

he was sitting outside, the older gentleman there with a beard that had

Nick:

Oh, that was him. That was him

Jason:

in that video.

Nick:

saw That too. Yeah.

Jason:

He was just chilling, watching everybody come in, watching. I mean, how cool would that be? You know, you've seen everybody come back like full circle like we've talked about, so let's talk about

Nick:

man, the name of this, that show Should be called Full Circle. Yeah.

Matt:

The Chicago Loop.

Nick:

Yeah. No, let's not educate people. on

Matt:

No, no, no. Nevermind, Scratch that. We're gonna edit that out.

Nick:

politics.

Jason:

So let's, let's talk about price. So based on our ticket today, this was roughly $40. Yeah. Would you pay $40 for this, Nick?

Nick:

Um, to me, yeah. I would. I don't drink a lot of beer anymore, but I would still for a bottle like this. Again, it carries a certain nostalgia to it. And so that holds some like reverence, you know? like, like That's something for 40 bucks in like obviously like $40 to me now wasn't as like. a a hit to my wallet as it used to be. Yeah. It was like, God, God bless. So it's like, hey. But yeah, I would, I would, I would spend $40 on this and share it with some friends. Like over like a Thanksgiving meal or something. like, absolutely. Like I would not hesitate to pull the trigger On dropping that kind of money for a bottle.

Jason:

about you, Matt?

Matt:

I agree. Yeah, I would, if multiple were available, I'd put back 3, 4, 5, just 'cause I know it's gonna stand. Yeah, I know. It's gonna stay. And,

Nick:

and like you said, Jason, like a year from now, like you, you could see this. Sitting in the back of your fridge and a year from now being probably pretty special. Yeah, So I agree. No, no worries about sitting on that for a little bit.

Jason:

agree on the $40. Buy it all day every day. I'd buy, I mean, I could get probably up to like eight, you know, I mean, I'd buy a lot. So let's talk secondary on this one. Um. Seeing a lot of the trade groups right now and there is blowing up beer's

Matt:

Beer

Jason:

So beer's down too. Like it's not, there's not a high secondary on that, but I'd say if you had to put a price tag on it, it's really trading right now. I'd say you're looking 180 at least secondary for this. Would you pay 180 for this?

Nick:

I would probably find a way to trade.

Jason:

Okay. That makes more sense.

Nick:

If I could. Um, and so like for me. It's always funny 'cause like it's always like, I've got beer and I want to procure bourbon. Yeah. I maybe find a bottle of bourbon that I could take to trade for that And I'd go the, I'd go backwards.

Matt:

I think we've been seeing some of that

Jason:

well. We have a hundred percent. Yeah, a hundred percent.

Nick:

If I, if I, did, if I did like a nice bottle of bourbon that someone was interested in that they couldn't get, I would, I would flip my bourbon for like a bottle of that. like, You know, like a, a 75, 80 bottle bourbon. I would flip for that in a heartbeat. Yeah. Yeah. yeah. If I'm the Secondary chasing that? Yeah, for sure.

Matt:

Yeah. It pure, pure cost perspective. Um, just $180 having had the first one. Knowing what it is, I would, I would do it at least once. I would, I would put up straight cash. I would put up 180 Yeah, exactly. To get at least one to have, try to recreate that experience. again. Yeah. Having already had it. Probably not, just because I'm in a phase in my life to where I, I'm drinking a lot less, I got way too much shit as it is. I need to get rid of it. Um, it, you know, 180 is a little high. If I came across it and it was like, you know, like 120, yeah. I'd probably be like, I'll put one more back. You know,

Jason:

You know, I, I, I'd agree with everything you said there. If I hadn't had it 180, I would pay once. Yeah.

Nick:

One time over to. truck. Yeah.

Jason:

Now I think, you know, high as I'd go for a ball is probably a hundred right now. If I were to buy a second, like a backup or something? Yeah, either way. Great beer. Great beer, fantastic. Um, so yeah, I guess that's the end of our review. So thank you guys for tuning in. Um, drink what you love and argue about the rest, and then subscribe on YouTube.