August 29, 2025 • 40 mins
A Fine Pickle We Are In This Time
@hiwirebrewing @urbanartifact @martinhousebrewing @pilotprojectbrewing @destihlbrewery #craftbeer #beer #radioshow #podcast Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS Episode – Join us for a hilariously delightful episode as we dive into the world of pickle beers! This time, our hosts are tasting a variety of unique concoctions, starting with Wickles Pickles from Highwire Brewing in Asheville, North Carolina, followed by the Urban Artifact's pickled tomato and vegetable gose from Cincinnati, Ohio. We’ll also sample the Sucker Punch pickles from Distill in Normal, Illinois, and explore the lemonade, orange, and strawberry pickle beers from Martin House Brewing in Fort Worth, Texas. To round it off, we’ll sip on Donna’s Pickle Beer Lager from Pilot Project Brewing in Chicago.
With plenty of laughs, spirited banter, and tasting notes, our hosts will rate each beer on a scale from 1 to 5, sharing their impressions and pairing suggestions along the way. Whether you’re a pickle enthusiast or just curious about this quirky trend, this episode promises to be both entertaining and educational!
6:37 Wickle’s Pickle Beer- Sour ale brewed with cucumbers, dill, coriander, Himalayan salt, and black pepper. 5% ABV. Hi-Wire Brewing Asheville, NC in collab with Wickles Pickles, Brundidge, AL SUDS-1
11:48 Wickle’s Hula Pickle Beer – Sour ale brewed with Wickles Pickled Brine and Pineapple and Jalapeño peppers. 5% ABV. Hi-Wire Brewing Asheville, NC in collab with Wickles Pickles, Brundidge, AL SUDS-1
14:21 Pickle- ale brewed with pickles and spice. 4.3% ABV. Urban Artifact Cincinnati, OH SUDS-3
18:49 Suckerpunch Dill Pickle Sour Beer- Gose Ale brewed with Suckerpunch pickle brine and coriander 5.2% ABV. Destihl Brewery Normal IL SUDS-3
23:43 Spicy Pickle Sour Beer – Gose with Suckerpunch Spicy Garlic pickle brine 5.5% ABV. Destihl Brewery Normal, IL SUDS-3
27:10 Best Maid Lemonade Pickle Beer- 4.7% ABV Martin House Brewing Company Fort Worth, TX SUDS-1
30:19 Best Maid Orange Pickle Beer- 4.7% ABV Martin House Brewing Company Fort Worth, TX SUDS-1
34:56 Best Maid Strawberry Pickle Beer- 4.7% ABV. Martin House Brewing Company Fort Worth, TX SUDS-3
39:21 Donna’s Pickle Beer – lager with pickle juice. 4.4% ABV. Pilot Project Brewing Chicago, IL and Milwaukee, WI. SUDS-2
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Pickle Beer, Craft Beer, Highwire Brewing, Urban Artifact, Distill Brewing, Martin House Brewing, Pilot Project Brewing, Gose, Sour Ale, Pickle Juice, Summer Of Questionable Decisions, Beer Tasting, Asheville Breweries, Cincinnati Breweries, Fort Worth Breweries, Chicago Breweries, Tasting Notes, Beer Ratings, Unique Flavors, Food Pairings
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip Suds and
Smokes.
>>
We will be tasting and discussing these
pickle beers today and rating them from
Highwire Brewing in Asheville, North Carolina. It
is Wickles Pickles, the urban
artifact from Cincinnati, Ohio. It's
pickled tomato and vegetable gose.
Next is, uh, Distill in Normal,
Illinois. The sucker punch pickles
(00:27):
from Martin House Brewing Company in Fort Worth,
Texas. And the best made
pickles, um, is the, uh, their
lemonade pickle beer. Um, so.
>> Dave (00:38):
And the orange pickle beer and the
strawberry pickle beer.
>>
Thank you. Uh, the last product is from
Pilot Project Brewing in Chicago,
Illinois. It's Donna's Pickle
Beer Lager with real pickle juice.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>>
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoking host, the good old boys.
>>
Suds.
>> Julianna (01:50):
Suds.
>>
Uh, suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, everyone.
Welcome to another sud segment where
we do not consider ourselves social media
influencers. You, unless you count that
time that good old boy Dave posted some
topless photos of himself and
influenced everyone to unfollow him.
>> Dave (02:16):
That's rude.
>> Julianna (02:18):
You're the one that wrote it.
>> Dave (02:20):
M was rude of
all those people to unfollow me is what I'm saying.
>> Julianna (02:25):
Oh, it was rude.
>> Dave (02:26):
Yes.
>>
Right. I'm thinking of one clear phrase. Run,
forest, run.
>> Dave (02:32):
People love a full figure is what I thought.
>> Julianna (02:35):
In some countries you're out and they'll.
>>
Turn to the right.
>> Julianna (02:41):
I'm one of your hosts, Kudoka Juliana. And joining
me today at the table is Kudo boy
Mike.
>>
I'm here just because I get to say the word Pickle
Wickles today.
>> Dave (02:53):
I think he said it perfectly.
It's all right.
>> Julianna (02:56):
It's okay.
>> Dave (02:57):
It's good old boy Mike.
>> Julianna (02:58):
Good old boy Dave. Hello.
>> Dave (03:00):
Hey, everyone. Glad to be here. Glad
to just participate in the conversation.
>>
All right.
You say that now.
>> Julianna (03:10):
Yeah, uh, yeah, right.
Well, it's summertime, folks,
and the living is easy.
Maybe too
easy. Now, call me a
skeptic, but when things go smoothly
for too long, I think it means they were about to
make another questionable decision.
>>
Hey, Jed, uh, is your toe been in that bear
too long?
>> Julianna (03:37):
See what I mean? See what I mean?
That's right, folks. Today's segment
is another installment
in our long running series.
It just never gives up. It's the
Summer of Questionable Decisions.
>> Dave (03:53):
Summer of Questionable Decisions.
>>
Shake my hips just A little bit more.
>> Julianna (04:02):
Gooda boy Dave, why don't you tell us
what insane things we're gonna be drinking today?
>> Dave (04:07):
So you do realize that this is called the Summer of
questionable Decisions and not the summer of bad
Decisions, which actually
sounds more appropriate. Uh, there's always a
chance these pickle beers will be amazing. Oh, did
I mention we'll be tasting and discussing some
pickle beers today? Good old boy Mike, would you give us
today's lineup?
>>
We will be tasting and discussing these pickle
beers today and rating them from one to
one and a half.
>> Dave (04:37):
One to negative one.
>>
Yes. I just want to make sure that you
know why I'm getting to read these. Because I can say
the word Wickles Pickles correctly. From
highway or brewing in Asheville, North Carolina, it
is Wickles Pickles. Um, that
is, uh, let's see. The next product is the
urban artifact from Cincinnati, Ohio.
(04:59):
It's pickled tomato and vegetable goza.
Okay, all right, that was an interesting marketing
meeting. Thanks, everybody, for attending. Uh,
next is, uh, Distille in Normal,
Illinois, not Bloomington Normal.
>> Dave (05:14):
Ah, Abnormal, Illinois.
>>
Next to each other, uh, are the Sucker
Punch pickles from Martin
House Brewing Company in Fort Worth, Texas. And the
best made pickles,
um, is the, uh, their lemonade pickle beer.
Um, so there.
>> Dave (05:31):
Or. And the orange pickle beer and the
strawberry pickle beer.
>>
Thank you. Uh, the last product is from
Pilot Project Brewing in Chicago,
Illinois. It's Donna's Pickle
Beer Lager with real pickle juice.
Okay.
>> Dave (05:48):
So delicious.
>>
M. Okay, the thing that
I need is an exit strategy.
>> Julianna (05:55):
Yeah. Okay.
Maybe in about 40 minutes.
>> Dave (06:00):
Maybe a potty chair.
>> Julianna (06:01):
Yeah. Well, we're going to be tasting these products on
the fly, as usual, and giving our tasting
notes and rating them from one to five
as we go.
>>
Yes. I have no preconceived judging, you
know, adjectives to share with anybody. You're
literally gathering our first sip
impression with these.
>> Dave (06:20):
Uh, Mike is as fair minded right now
as he has ever been in his life.
>>
One sip or less.
>> Julianna (06:26):
Okay, so the first one up for bids is gonna be
from Highwire in Asheville, North Carolina,
Wickles Pickle beer.
>> Dave (06:36):
I mean, it tastes like pickles.
>> Julianna (06:38):
So this is a collab with Wickles Pickles,
which actually is a brand. It's a sour
ale brewed with cucumbers, dill, coriander,
Himalayan salt and black pepper.
5% ABV.
>> Dave (06:53):
Now, Mike, are you a. You're a
foodie? Are you a pickle guy? And, like, do you like pickles?
>>
Yeah, I do. Uh, you know, I think
it really comes back to probably the
age, you know, uh, of pickles
has. You know, there are certain varieties of
pickles I enjoy where they're stored in vinegar longer,
you know, like butter pickles. I like butter pickles that have been
aged for like, you know, three years even. So,
(07:18):
um, but then there are other varieties of pickle.
The fresher the better, you know. Yeah, dill. You know, as
a common example, I.
>> Dave (07:26):
Would go to a deli and get a nice.
>>
Right.
>> Dave (07:27):
Dill pickle with your.
>>
A lot of it is about here with your sandwich. Yeah.
Uh, that crispy, like so, uh,
the first thing that hit me with this beer was, uh,
actually the salinity, um, that
is, you know, there to greet you and go, welcome
to the salt factory.
>> Dave (07:44):
Yeah.
>>
And um, it's very difficult for
your palate to kind of move on, you know,
beyond that. Yeah. Um,
you could definitely tell the. It is a base sour
beer. It's probably kettle sour.
>> Dave (07:59):
I would guess that. Yeah, like a goza, like kettle.
Nice, nice, uh, deal on the back end though.
I thought, um, a little, little
bit of the, the other spices kind of in the middle to me, but
it is definitely a salty sucker
punch up front.
>> Julianna (08:17):
What is the point of a pickle beer?
Like where I, I mean this is a
novelty thing, but where does it land in the
scheme of things?
>>
Well, honestly, I was thinking about that as we're
charging into this. Where would this show up in
bjcp, you know, categories? Is it
vegetable or would they throw it in like whatever the
base beer was. So in this case sour. They said it
was sour beer, but I think this is a
sigilated malt. I don't. Yeah, I don't think this is infected
at all. So.
>> Dave (08:47):
No, I don't know if it would be like a specialty
beer or I think maybe what you were
saying, like a fruit and vegetable beer. I think that's where
you'd have to put it.
>>
I have definitely judge some vegetable categories.
Um, but I don't recall pickle
as one of the beers in any of those competitions.
>> Julianna (09:05):
But I mean, honestly, uh, I think that the pickle is a new
thing. Right.
>>
So this one was supposed to have pineapple and
jalapeno.
>> Dave (09:13):
No, no, no, that's the next one beer.
>>
Okay.
>> Julianna (09:15):
This is just the base.
>>
This is the base. Wickle pickles. Okay. All
right.
>> Julianna (09:19):
Mhm. So do you get pickle
flavor once you get past the salinity?
>>
No.
>> Julianna (09:25):
Okay. You just, it's, it's salinity
all day long.
>>
Salinity all day long.
>> Julianna (09:31):
Yeah, I mean, I, I, I, like, I
can't stop salivating, you know what I mean?
>> Dave (09:36):
Like, I get salt, but I do get, I
get salt and then I get sour beer, and then I
get a little bit of dill at the end.
>> Julianna (09:44):
Okay. So no real pickled
juice per se. Just, I don't know,
sour dill.
>> Dave (09:51):
Yeah. I don't know that there's pickle like this. I don't think
this is one of the ones that was made with actual pickle brine in
it or anything.
>>
Yeah. And I, you know, and I'm thinking
that the, you know, the base
beer, like I said, was, I
definitely think it's closer to a goser or something made
with acidulated malt. At best.
It's a one year lambic, you know, um,
that you would even be looking at, but I just don't see that
(10:18):
playing out.
>> Dave (10:18):
I think you were right. Your first impression. Kettle sour.
Because there's not a lot of complexity.
>>
No.
>> Dave (10:25):
In it. In the sour beer portion.
>>
Not even one dimensional. It's half dimensional.
>> Dave (10:30):
All right.
>>
Okay, well, let's rate this up before we, uh.
>> Julianna (10:33):
Yeah. Uh, so,
ah, um, one and
a half or two?
>> Dave (10:40):
Okay, we'll go one.
>> Julianna (10:41):
Okay, we'll go one. But what would we need
more pickle. Oh, okay. Need some more.
>>
Yeah.
>> Dave (10:47):
What would you pair with this, that beer, Mike?
>>
Uh, besides an exit strategy? Let's see.
>> Julianna (10:52):
Potatoes. Potatoes.
>>
Something starchy.
>> Julianna (10:55):
Yeah. We'll be back in just a minute.
>> Dave (11:01):
Which mom water would this be exactly?
>> Julianna (11:05):
That explains it.
>> Dave (11:06):
Matilda.
>> Julianna (11:07):
Welcome back, everyone.
>> Dave (11:08):
Spicy mom.
>> Julianna (11:09):
Today is a summer of questionable
decisions. Yeah. If ever there was one.
And today we are talking about pickle beers because
why not? That's what all the kids are doing now.
>> Dave (11:22):
All the kids are running around drinking pickle beers.
>>
Nachos here at table eight.
>> Julianna (11:26):
Yeah. So we, right before
the break, um, we talked about the
high wire brewing wickles pickle beer.
Now we are moving on to
another collab with high wire and wiggles pickles.
And it is the pickle beer with
pineapple and jalapeno.
>> Dave (11:47):
The hula.
>> Julianna (11:48):
The hula, yes.
>>
So the first thing that, uh, jumped out to me
is, uh, yeah, so there's
no pineapple or jalapeno.
>> Julianna (12:00):
Okay.
>>
This is, you know, there's a, there's.
>> Dave (12:03):
A little bit of heat that comes off this.
>>
It's so buried and muted. You
know, I would not pick up those flavors.
>> Dave (12:11):
But I guess, like, more to the point
though, like, where's the pickle?
Yeah, they're Like, I. I can
maybe if I dig around, I might find
a little bit of pineapple and there's a little bit of
heat. But, like, what is pickle related?
>>
I would, um. If. If I were tasting this blind,
I would have called it a, uh,
jalapeno laced goza.
>> Julianna (12:38):
Oh.
>> Dave (12:38):
Do you even get sour on it, though?
>>
Like, I don't know. Um, I was going to say again,
it's that salinity thing. It's not nearly as
pronounced as the. As the base beer that we
just had.
>> Dave (12:49):
I would have almost called it like, a
jalapeno kolsch or something. Like. Like
something.
>>
So it's been, you know, a lot
more cris. Or, you know, a bit more
a bittering component to it was different. I can definitely,
you know, see heading down that landscape to a cult.
But I'm, uh, I'm good with
maybe.
>> Dave (13:10):
Um, thank you for maybe a pineapple
jalapeno seltzer. I don't know.
>>
Don't take this on the boat.
>> Julianna (13:19):
Okay.
>>
Unless you have a better choice.
>> Julianna (13:21):
Well, okay. In the grandstand, back to the
dock, would you ever. Okay.
If you were having pickles, would you put jalapenos and
pineapple with it?
>>
No, in, uh, general, I think that. I think that that was
from the intern from, you know, two years ago
there at Highwire that came up with that brilliant idea.
>> Julianna (13:40):
Okay, sure. Okay.
>> Dave (13:42):
He's now working at a gas station.
>> Julianna (13:44):
Yeah, he's now. Okay, good.
>> Dave (13:46):
You want.
>>
You want unleaded?
>> Dave (13:47):
Yeah.
>> Julianna (13:47):
Uh, oh, okay. Well,
let's go ahead and rate the
wickle pickle. High wire
hula pickle beer with
pineapple and jalapeno. And
that's a resounding one.
>> Dave (14:06):
Okay, that's what I will be doing later after
drinking this beer.
>> Julianna (14:10):
Oh, that's so
sweet.
Um, okay, so next we're gonna go to,
um, urban artifacts Cincinnati.
>>
Okay.
>> Dave (14:23):
The city of Skyline, Chile.
>> Julianna (14:25):
Yeah. So this is called
pickle.
>> Dave (14:29):
Oh, God.
>> Julianna (14:31):
And this is 4.3%
ABV M. This is an ale
brewed with cucumber and I'm assuming
pickles. It says spice, but I'm assuming pickles said
tomato.
>> Dave (14:43):
I thought it said tomato.
>> Julianna (14:45):
Well, it's classified as a tomato
slash vegetal goza.
>> Dave (14:50):
It's definitely vegetable.
>>
What a huge flavor bomb this
is. I don't know who was, uh, reacting to it
more, uh, myself or Dave. That man.
This will just absolutely, you know, whip your head around.
Um, and not particularly in a good
way. It
is super sour. Um, up front,
(15:16):
definitely very Gatorade. Ish. Is the best way
I could describe it. Um,
has, ah, plenty of
salinity once again. And I would expect that,
you know, with a Goza, Um, but the
tomato, uh, aroma is definitely,
uh, there.
>> Dave (15:34):
Yeah.
>>
And that is probably the most surprising thing because
tomato is like one of those, you
know, it's like cucumber, um, you
know, it's all aroma based and it's fleeting
and it's always difficult to capture it,
you know, in a product itself. Um, and
tomatoes are the same way. It's. They're more about
(15:55):
texture instead of an
aroma than necessarily, you know, anything else
that you would have. So it's very difficult to.
If you've had a fresh tomato, it's like. And you never
want to go back.
>> Dave (16:08):
This makes me think of, like, maybe
if you poured a V8, like, you know how, um,
yeah, you could pour, ah, tomato juice and
a lager. Like, make a,
um, like a
Michelada or something. You know, like,
if you use it.
>>
Serve this blind on the Michelada episode. Yeah, I wouldn't, I
wouldn't have known.
>> Dave (16:28):
Yeah. But if you used a Goza instead of a lager, so
you get that kind of funky, sour flavor.
>>
Great idea. Um, make a
Michelada, uh, with, uh, with Goza as
a base. That's a stellar plan.
>> Dave (16:44):
I didn't say it was a good idea.
>>
Do not send that product to us to review.
>> Julianna (16:50):
Okay.
>> Dave (16:52):
I mean, yeah, I'm guessing I know what Mike wants to
rate this one.
>>
Um.
>> Dave (16:57):
Oh, I didn't know.
>> Julianna (17:00):
Okay.
>>
It's all there.
>> Julianna (17:02):
Okay. The. The pickle.
>> Dave (17:04):
It is what it says it is.
>>
Exactly.
>> Dave (17:07):
Yeah.
>> Julianna (17:07):
Okay, so the pickle
from Urban Artifact. We are rating
A3.
>> Dave (17:15):
Good job. Urban Artifact.
>>
Yeah. Um, but, you
know, I always like it when, however you described
it, it's all there.
>> Dave (17:24):
Yeah.
>>
You know, it's not always necessarily what I
like or don't like. It's like, did you hit the target you're
aiming for? Yeah, I totally did. There.
>> Dave (17:32):
So is there truth in your advertising?
>>
Yeah. I mean, I would
question your decision making if you had, you know, other
stellar beers at Urban Artifact to pick, you know, from
that one.
>> Dave (17:44):
Like, I just don't see me going up to the
bar and like, you know, let me get a pint of that pickle.
>>
Pickle beer.
>> Dave (17:50):
Yeah.
>>
Um, I definitely think that it's, um, you
know, a group think or, or peer, you
know, uh, uh,
that you're just competing with somebody going, oh, you can
drink that, I can drink that. You know, um, moment.
Um, I don't see, you know, the Vast
majority of people going, wow, that was
(18:12):
really good at the bar. I'm gonna go down and buy a six
pack of that to take it home.
>> Dave (18:16):
I think if you're at the tap room, you. You get a pint of
this and some cheese sticks,
and you finish it and then you start. Then you get real food and
real beer.
>> Julianna (18:27):
Yeah.
>>
Wow. Okay. March is on.
>> Julianna (18:30):
Yeah. Okay. All right, moving on. Let's go
to Normal, Illinois, and let's go to Distille.
>> Dave (18:35):
Now, the aroma. The aroma on this.
>> Julianna (18:40):
So we're going to go with the dill pickle
sour beer, otherwise known as Sucker punch.
This is 5.2% ABV
Tart, citrusy
flavors of a distilled Goza
combined with the zesty garlic
flavor of a sucker punch dill pickle. I'm
(19:01):
assuming that that's a brand.
>> Dave (19:02):
Yeah. Sucker punch pickles. Yeah.
>> Julianna (19:03):
To create a uniquely delicious
knockout flavor experience.
>>
I know exactly what this would remind me of. If
somebody took a. A pack of
Smarties, um, and
they took a Gatorade and they
shoved it into the Gatorade. That is
what this tastes like. Um, you have
that. A bit of a chalky
overtone, you know, to the sour component
(19:31):
that's there. But, um, you know,
it's. It's definitely getting there, for sure.
>> Dave (19:36):
It's very pickly. Like, I mean,
I. I can't find the beer.
I guess is. My thing is, like, all right,
would you.
>> Julianna (19:45):
Is it safe to say that this is the pickliest
of the bunch so far?
>>
So far, I think of the pickle elements, I
like this one best.
>> Julianna (19:53):
Okay, we'll be back with more musings in just a minute.
Welcome back, everyone. Today's episode
is a summer of questionable decisions, and we
are going through the many
varieties of pickled beers
out there. I never thought I would
(20:16):
have said that.
>> Dave (20:18):
I never thought I would have drunk that.
>> Julianna (20:22):
So right before the break, we started talking about
the distill dill pickle
sour beer.
>>
And, um, yeah, I mean,
true, uh, to form, you know, uh, pickle
juice for sure. And
it's definitely all there. Um,
and, uh, I think this is fairly well
executed if you're a person.
>> Dave (20:45):
Who likes, like, if you drink pickle juice from the jar,
thousand percent, you'll like this beer
100%.
>> Julianna (20:53):
Just interesting what kind of person you would be.
>> Dave (20:55):
But anyways, I've drank pickle juice from the jar.
>>
Well, I think there's a lot of interesting things that happens in this part of
the country. I spent a couple years, uh, working
there in Bloomington Normal.
Land of State Farm Insurance, by the way. So,
um, uh, other than.
Was it, uh, iu, there's probably not.
>> Dave (21:15):
A lot to do other than, ah.
>>
You'Re either going to school or you, um, you know, denying
people insurance claims.
>> Julianna (21:22):
Oh.
>> Dave (21:22):
But I mean, that's.
>> Julianna (21:24):
Yeah.
>> Dave (21:24):
So that's how Gatorade was invented. Like, they were
drinking pickle juice because.
>>
In Florida to avoid cramps. University of Florida, Correct.
Yeah. Gatorade was actually created.
But, um, yeah, uh,
great brewery. You know, they're normal. And, uh,
you know, I can definitely see that would appeal
to a few people that are lost on their way to
Springfield. So.
>> Dave (21:50):
But if you are like, I have got to have a pickle
beer, I would say you're. You're
safe bet on that one.
>>
Yeah, I think, uh, this is definitely.
You wouldn't walk away and say, oh, that's not.
>> Dave (22:02):
Yeah, I couldn't find the pickle in this beer.
>>
In this bill. Yeah. Ah, now some of the other ones we've had.
Yeah, it got lost, you know,
so.
>> Julianna (22:11):
All right, so we are going to
rate, um, the pickle beer
from Distill a three.
>> Dave (22:20):
All right. Look at this. Yeah, that's
like a seven from Mike.
>> Julianna (22:24):
So that's, um, I mean,
impressive. Yeah.
Okay, moving on also from Distill,
because we just cannot get enough. We are
going to talk about the spicy pickle sour
beer. Dilly Dilly.
>>
Wow.
>> Julianna (22:40):
Now, this one is 5.5% ABV. It's
the tart, citrusy flavors of a distilled gose,
which we knew before, combined with
sucker punch spicy garlic
pickle brine to create a
flavor experience that will hit your taste buds with
a wallop.
>>
Oh, it's not an experience. That's an E ticket ride.
Um, look that up. Uh, boys and girls. Uh, so,
wow. Um, there's definitely a lot going
on. Uh, this is. This is
one of these, uh, beers that you need a full restraint, you
know, and just like.
>> Dave (23:15):
Yeah, think about this.
>>
You're kind of just.
>> Dave (23:18):
Whoa.
>>
You're, uh, you're gonna have one sip of this and.
God. Got anything else?
>> Dave (23:23):
I think I might have to double up on my blood pressure medicine.
>>
Definitely, uh, uh, spicy,
um, would be the. Definitely the thing that captures your
attention. It feels like a bit, um,
of a Bloody Mary mix.
>> Dave (23:37):
Yeah.
>>
Has been, you know, dumped on top of this. Um, you find
a lot of the same characteristics you would use in
a, you know, Bloody Mary mix that, you know, is
the spice that I would describe.
>> Dave (23:48):
I think you could add this to a Bloody Mary.
>>
I agree. Um, that, uh,
definitely, if you want to turn this into a
Michelada of choice. Yeah, absolutely.
Uh, it just simply add some good tomato
juice stacked on top of this.
>> Dave (24:04):
I think you got something there. Yeah, no, this
is. I. I liked the other one
better. Uh, I thought the pickle flavor was
better.
>>
I can have the other sips of this and be done. Yeah, this was
the other one I can actually drink.
>> Dave (24:17):
Yeah. And it's not even for me. It's not even just the
spiciness, which is definitely there, but I
think the pickle flavor in the other one was better for
whatever reason, you know?
>> Julianna (24:27):
Okay.
>> Dave (24:28):
Yeah. I don't know.
>> Julianna (24:29):
I mean, these are the pickliest
of what we've had thus far.
>> Dave (24:35):
Uh, without a doubt.
>>
Again, uh, the thing is, is that you
described it as a spicy pickle sour beer, and you
hit that. It is exactly what it is.
Yeah. So I don't think I'd be going
back after probably four or five.
>> Dave (24:52):
But you can't order this or buy it and go.
I don't. I don't know what they were thinking.
Names.
>> Julianna (24:58):
You know exactly what they. I mean, it is as
advertised.
>> Dave (25:02):
Exactly.
>> Julianna (25:03):
And we are going to rate the
spicy pickle sour beer from
Distill Sucker Punch. Uh, three.
Now let's go to the land of M.
Martin House.
>> Dave (25:20):
M. Oh, uh, there's no way this is gonna work out.
>> Julianna (25:24):
What are you talking about?
What are you trying to say, Dave?
>>
I'm trying to say that, you know,
I keep on waiting to have something amazing coming out of
the state of Texas across the board. Great
coffee. Great tequila. Great.
Well, I will say this one of.
>> Dave (25:42):
Our previous, uh, episodes.
Martin House provided the
beer of the show, uh, with their
doppelbock that was, uh, made for the
toadies, so.
Excuse me.
>> Julianna (25:58):
So this is a
lemonade pickle beer.
>> Dave (26:03):
I smell lemon.
>> Julianna (26:04):
4.7% ABV.
>> Dave (26:07):
Oh, boy. And Best Made Pickles
is a pickle brand out of. I think out of
Houston or Galveston.
>>
I'm going to describe it as a heavy citrus
overtone. It's like halfway between a lemon and a
lime.
>> Julianna (26:23):
Made in Texas by Texans.
>>
Okay.
>> Julianna (26:29):
Are you okay?
>>
Um, can we take this back?
>> Dave (26:32):
It's lemony. It is very lemony.
>>
Very lemony. Um, this is, uh, definitely.
Oh, I was gonna say lemonade. There it is. Lemonade,
pickle.
>> Dave (26:42):
Lemonade. Pickles.
>>
Um, but more lemonade than pickle.
>> Dave (26:46):
It's. It's like a very strong lemon.
Goza is what.
>>
Yeah, I was gonna say. It was just. It's a
company country trying lemonade. That Got
jacked up. Um, because there's some
salinity. There is. Ah,
very faint. Um,
probably, you know, out of balance would probably be
the thing that I would say about this. Just because
(27:11):
the. The lemonade is so dominating
on this. Yeah. Everything else has just kind of been
moved to the background.
>> Dave (27:18):
At best, it's like salty lemonade.
>>
No orange.
>> Julianna (27:23):
I just. I would have never thought of
putting lemons with pickles,
you know, because a pickle is such a strong
flavor to begin with,
and then to add a lemon, which is also a strong
flavor. Yeah, that's kind of. Yeah.
>> Dave (27:39):
Like you're doubling up on the tartness or
something, right?
>> Julianna (27:43):
Yeah, that's, um. Yeah.
Okay, well, what do you
think, Dave?
>> Dave (27:50):
Uh, I think my stomach hurts.
>> Julianna (27:53):
Good.
>> Dave (27:53):
No, yeah, fine.
1.
>> Julianna (27:56):
We are going to rate the Martin House
lemonade pickle beer
A1.
>>
Yeah. And for me, it was. I just
think you missed what you were describing it as. You know, you just said it was
a lemonade. You know, lemonade beer
or lemonade Goza. Uh, maybe I could buy that. But
no, no, there's.
>> Dave (28:17):
Don't hide the pickle. Wait.
>> Julianna (28:21):
Are you sure about that, David?
>> Dave (28:23):
I mean, unless you're actively
playing a game of hide the pickle.
>>
I'm just saying that my
primary objective was a good exit strategy, and
I'm feeling the need for this to
accelerate.
>> Dave (28:37):
So after the show, guys, we're gonna play hide the Pickle.
>>
As Dave just said the word hide the
pickle, I'm like, yeah, I think we
found the.
>> Dave (28:46):
Wow.
>>
The title for this episode
absolutely discovered that I need to accelerate my
exit strategy.
>> Julianna (28:55):
Okay, fine.
Um, next, let's. Another
beer from Martin House. Because they were kind enough
to provide not one, but
at least a couple of different types
of pickle beers. This one is the
Orange pickle.
>> Dave (29:13):
So salty.
>> Julianna (29:15):
So again, I say
orange with pickle.
>> Dave (29:21):
It's. It's so orange. It's.
It's like the lemonade thing all over again, but with
orange.
>> Julianna (29:31):
But why,
uh, why not?
>>
Okay,
uh, this is the
strawberry pickle, right?
>> Julianna (29:42):
No, this is the orange.
>>
Orange.
>> Julianna (29:43):
This is the orange. Okay, we haven't gotten to
the strawberry yet.
>> Dave (29:47):
Uh, see, Mike can't even keep up with the fruits.
>> Julianna (29:53):
We'll be back with more in just a minute.
Welcome back, everyone. Today is the
summer of questionable decisions. And the questionable
decision today is drinking
a whole lot of pickle beers.
Dilly dilly or something.
(30:16):
Uh, right before the break, we started talking about
the Orange Pickle beer from Martin
House in Fort Worth, Texas.
>> Dave (30:24):
And best made and best Made pickles.
>> Julianna (30:28):
So, Mike.
>> Dave (30:31):
Yeah, tell us about it, Mike.
>>
I just. I don't get the orange
in this. I mean, it is still very lemony.
Um, very lemony. Yeah, it
is very sour. A touch of
salinity off of it.
Yeah, I just. No, it tasted
orange to me, but.
>> Dave (30:53):
But it was the same story as the
lemon beer. Like, it was just so
citrus. So, like, whatever the
fruit was, like, I don't know where any pickle
is other than it's just salty. It's
like the first one was salty lemonade.
This one was salty orange juice.
>> Julianna (31:14):
Okay.
>> Dave (31:14):
And maybe a little sour somewhere in there.
But, uh.
>> Julianna (31:19):
But why, for
the love of
everyone, would you put oranges with
pickles?
>> Dave (31:28):
Well, like, have you ever, uh. Like, have you guys had best made
pickles? I don't. I don't know that I've ever tried them. I'd
like to know what they taste like or. I don't know
that I've had the.
>>
I don't know that I've had that brand.
>> Dave (31:40):
Have you had, like, the sucker punch pickles
that. With the steel or.
>>
No, I don't think I have.
>> Julianna (31:48):
Have you had the Wickles pickles?
>> Dave (31:50):
I've had Wickles pickles. They're pretty good.
>>
Okay.
>> Julianna (31:52):
Okay, Gotcha.
>> Dave (31:53):
But, uh.
>> Julianna (31:55):
Okay.
>>
I will add being a connoisseur of pickles to my.
>> Dave (31:59):
You should. You can be a pickle judge.
>>
Yes.
>> Dave (32:03):
Mike's. Mike's m. Mike.
>>
I just heard my head explode.
>> Dave (32:06):
Mike's seen a lot of pickles. He could probably judge them pretty
well.
>>
I could judge a lot of things from 50 yards or less.
Wow. Uh, yeah.
>> Dave (32:15):
Yeah.
>> Julianna (32:16):
I. I'm just. I'm in. I'm impressed by.
Yeah. By the salinity.
I. It's just. It's a. It's a lot of saline.
>>
I, uh, just think they missed the mark with this.
>> Dave (32:27):
Yeah.
>> Julianna (32:28):
Okay, so the Martin House
orange pickle beer, we are going to rate a.
Ah. One.
>> Dave (32:36):
Make more Doppelbach. Martin House.
>> Julianna (32:38):
Yeah. Now, last but certainly not
least from Martin House, we are
going to go with the. If you
saw raw berry.
>> Dave (32:49):
If you thought lemon was a weird choice to add to
pickles, or that orange was
maybe not so great.
>> Julianna (32:57):
Let's go to strawberry land. Yes.
And let's do the strawberry
pickle.
>>
This is all there. Uh, so,
um, you definitely pick up the
strawberry. I smell the strawberry,
um, yeah, all day long. Um,
plus, I smell the goza or, like, the sour,
you know? Um, it
doesn't taste flavored up. So I would say
the quality of the flavoring here is.
>> Dave (33:26):
It's crazy. This might be the best one.
>>
I mean, I don't think they used toll fruit
with this, but you could convince me that, you know,
they've really come very close to replicating.
>> Dave (33:37):
Yeah.
>>
If you had to definitely put strawberries into
a pickle beer, that it would be all there because it's all
there for this.
>> Dave (33:44):
And it actually lets some of the pickle
flavor come through because
there's, it's not just salty, it's like there's
some strawberry, then it's sort of a salty
pickle flavor and then it's
kind of moves on.
>>
So far, this is, um, my favorite out
of the flight we've had today. Um, very well
balanced as well.
>> Julianna (34:07):
Okay.
>>
Um, it's not like the strawberry is stepping in
like, you know, the IC guy and just. Yeah, I'm here.
You know, it's, it's provided enough, you know,
room for all of these things to be there, but, you know,
pretty and really good harmony. So,
um, yeah, I, I, uh, I'm
shocked. I'm. I'm going to say. Yeah, I'm going to,
(34:28):
I'm going to definitely say this is a
drinkable beer.
>> Julianna (34:32):
Wow.
So from Martin House, this
strawberry pickle beer that's also made
with best made pickles, uh, we are going to
rate a three.
A three.
>> Dave (34:46):
Uh, are any food pairings coming to mind
with any of these beers, Mike, or.
>>
Well, I think you need something that's going to
stand, uh, up to the intense tartness. So you
need something that is going to be
sugar or fatty.
>> Dave (35:04):
I was gonna say, like, it has to be something with no
salt in it, kind of.
>>
I think you need a, um,
a soft cheese,
um, would be probably
at the top of my list. You know, a really great
brie, um, a really
great, uh, commemorate, um, a, um,
um. But nothing that you would go down
(35:30):
the path like a, you know,
um, parmesan or, ah,
pecorino or something that, you know, there's really heavy,
you know, salt overtone, you know, to that.
>> Dave (35:40):
Yeah, you don't want to add more salt to this.
>>
You need something that's just again, going to be very, you know,
kind of fatty, um, on your palate to actually
compete with a lot of the salinity,
you know, that you're going to see in a bunch of
these beers. I can definitely see,
uh, some people pounding a bag of Cheetos,
you know, with a bunch of these. I know I laugh.
(36:03):
Um, but, you know, I think that it's just
going to,
uh, you need something that's
just not going to compete with this much salt, I think, is
really the key thing.
>> Dave (36:15):
Yeah, I think. Yeah, it's got to be, I think, to your point,
something with a lot of fat in it,
like berry cobbler. Yeah.
>>
Um, you know, a cheesecake
would. Would.
>> Dave (36:26):
Which is a weird. That's a very weird
combo.
>>
But it would.
>> Dave (36:31):
But it would cut through that salt.
>>
Yes. Uh, all that milk fat
insurance, you know, in a. And. Yep.
>> Dave (36:39):
And the salt in the beer would actually maybe
enhance the flavors of the dessert a
little bit.
>>
I don't think I'd go after anything that's going to bring any bitterness
like a chocolate. You know, I think that would actually.
You know, it's going to take it down the wrong path.
>> Julianna (36:54):
Yeah.
>>
Yeah.
>> Dave (36:55):
I think cream is,
uh, Cream. Cream, milk. I
think that's where you got to go.
>> Julianna (37:01):
Okay. Okay.
>>
All right.
>> Julianna (37:04):
Interesting.
>>
Next beer.
>> Julianna (37:06):
Interesting.
>> Dave (37:06):
The last beer.
>> Julianna (37:08):
Last beer. Yes. Okay, so from Pilot
Project Brewing in Chicago, Illinois, this is
Donna's Pickle Beer Lager. So it's a
lager with real pickle juice.
>>
Uh, I think this is a great beer.
Um, I don't know that I
would describe this as a pickle beer. This tastes like
a good lager that has some additional
flavoring that's been added to it.
>> Dave (37:33):
Yeah.
>>
Um, the pickled
juice doesn't come in and club this.
>> Dave (37:38):
It's. It's more like a cucumber
lager to me, because there's no real dill or
salt. Like, the brininess of the pickle is not.
>> Julianna (37:47):
No, I'm not getting the salinity that I have with the others.
>>
Super light.
>> Julianna (37:51):
Yeah, yeah, yeah. Okay. Well, we are
going to rate Donna's Pickle Beer
A2.
>> Dave (38:00):
Need a little more zhuge to it, I think.
>> Julianna (38:03):
And. And I've seen this around town a lot.
Yeah, a lot. Well,
folks, that's gonna do it. The things
we do for our fans. Um, yes,
no offense. I'm glad this episode is over. It's
a lot of saltiness anyways.
Gooda boy, Mike, thank you so much for being here.
>>
Hey, thanks for joining us on this episode of Sips, Suds,
and Smokes. Come back and check out any of our other
past episodes as well. I'll ask you to keep
on sipping.
>> Julianna (38:34):
Good. Oh, boy. Dave, thanks so much for being here. Dilly.
Dilly. Of course.
This is good old gal Juliana. Thanks so much for joining us.
>>
Keep hand puppets with that. When you say dilly. Dilly.
>> Dave (38:48):
Only under the table.
>>
Really?
>> Dave (38:50):
And not my hands.
>>
Not like a class or something like, say, dilly
dilly better, you know, dilly
dilly.
>> Julianna (39:00):
Oh, boy. Waiting for the next episode.
Bye, folks.
>> Announcer (39:05):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap the subscribe button.
>> Julianna (39:14):
Give it a little tappy. Tap, tap
taparoo.
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The easiest way to listen to our show is to ask Siri,
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(39:39):
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(40:00):
Come back, join us for another episode and
keep on sipping.
(40:25):
This has been a one tan hand production of
Sips, Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the good old boys will see you all next
time.
On the next episode of Sip Suds and
Smokes.
>>
We will be tasting and discussing these
pickle beers today and rating them from
Highwire Brewing in Asheville, North Carolina. It
is Wickles Pickles, the urban
artifact from Cincinnati, Ohio. It's
pickled tomato and vegetable gose.
Next is, uh, Distill in Normal,
Illinois. The sucker punch pickles
(00:27):
from Martin House Brewing Company in Fort Worth,
Texas. And the best made
pickles, um, is the, uh, their
lemonade pickle beer. Um, so.
>> Dave (00:38):
And the orange pickle beer and the
strawberry pickle beer.
>>
Thank you. Uh, the last product is from
Pilot Project Brewing in Chicago,
Illinois. It's Donna's Pickle
Beer Lager with real pickle juice.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios.
>>
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoking host, the good old boys.
>>
Suds.
>> Julianna (01:50):
Suds.
>>
Uh, suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Julianna (01:59):
Hello, everyone.
Welcome to another sud segment where
we do not consider ourselves social media
influencers. You, unless you count that
time that good old boy Dave posted some
topless photos of himself and
influenced everyone to unfollow him.
>> Dave (02:16):
That's rude.
>> Julianna (02:18):
You're the one that wrote it.
>> Dave (02:20):
M was rude of
all those people to unfollow me is what I'm saying.
>> Julianna (02:25):
Oh, it was rude.
>> Dave (02:26):
Yes.
>>
Right. I'm thinking of one clear phrase. Run,
forest, run.
>> Dave (02:32):
People love a full figure is what I thought.
>> Julianna (02:35):
In some countries you're out and they'll.
>>
Turn to the right.
>> Julianna (02:41):
I'm one of your hosts, Kudoka Juliana. And joining
me today at the table is Kudo boy
Mike.
>>
I'm here just because I get to say the word Pickle
Wickles today.
>> Dave (02:53):
I think he said it perfectly.
It's all right.
>> Julianna (02:56):
It's okay.
>> Dave (02:57):
It's good old boy Mike.
>> Julianna (02:58):
Good old boy Dave. Hello.
>> Dave (03:00):
Hey, everyone. Glad to be here. Glad
to just participate in the conversation.
>>
All right.
You say that now.
>> Julianna (03:10):
Yeah, uh, yeah, right.
Well, it's summertime, folks,
and the living is easy.
Maybe too
easy. Now, call me a
skeptic, but when things go smoothly
for too long, I think it means they were about to
make another questionable decision.
>>
Hey, Jed, uh, is your toe been in that bear
too long?
>> Julianna (03:37):
See what I mean? See what I mean?
That's right, folks. Today's segment
is another installment
in our long running series.
It just never gives up. It's the
Summer of Questionable Decisions.
>> Dave (03:53):
Summer of Questionable Decisions.
>>
Shake my hips just A little bit more.
>> Julianna (04:02):
Gooda boy Dave, why don't you tell us
what insane things we're gonna be drinking today?
>> Dave (04:07):
So you do realize that this is called the Summer of
questionable Decisions and not the summer of bad
Decisions, which actually
sounds more appropriate. Uh, there's always a
chance these pickle beers will be amazing. Oh, did
I mention we'll be tasting and discussing some
pickle beers today? Good old boy Mike, would you give us
today's lineup?
>>
We will be tasting and discussing these pickle
beers today and rating them from one to
one and a half.
>> Dave (04:37):
One to negative one.
>>
Yes. I just want to make sure that you
know why I'm getting to read these. Because I can say
the word Wickles Pickles correctly. From
highway or brewing in Asheville, North Carolina, it
is Wickles Pickles. Um, that
is, uh, let's see. The next product is the
urban artifact from Cincinnati, Ohio.
(04:59):
It's pickled tomato and vegetable goza.
Okay, all right, that was an interesting marketing
meeting. Thanks, everybody, for attending. Uh,
next is, uh, Distille in Normal,
Illinois, not Bloomington Normal.
>> Dave (05:14):
Ah, Abnormal, Illinois.
>>
Next to each other, uh, are the Sucker
Punch pickles from Martin
House Brewing Company in Fort Worth, Texas. And the
best made pickles,
um, is the, uh, their lemonade pickle beer.
Um, so there.
>> Dave (05:31):
Or. And the orange pickle beer and the
strawberry pickle beer.
>>
Thank you. Uh, the last product is from
Pilot Project Brewing in Chicago,
Illinois. It's Donna's Pickle
Beer Lager with real pickle juice.
Okay.
>> Dave (05:48):
So delicious.
>>
M. Okay, the thing that
I need is an exit strategy.
>> Julianna (05:55):
Yeah. Okay.
Maybe in about 40 minutes.
>> Dave (06:00):
Maybe a potty chair.
>> Julianna (06:01):
Yeah. Well, we're going to be tasting these products on
the fly, as usual, and giving our tasting
notes and rating them from one to five
as we go.
>>
Yes. I have no preconceived judging, you
know, adjectives to share with anybody. You're
literally gathering our first sip
impression with these.
>> Dave (06:20):
Uh, Mike is as fair minded right now
as he has ever been in his life.
>>
One sip or less.
>> Julianna (06:26):
Okay, so the first one up for bids is gonna be
from Highwire in Asheville, North Carolina,
Wickles Pickle beer.
>> Dave (06:36):
I mean, it tastes like pickles.
>> Julianna (06:38):
So this is a collab with Wickles Pickles,
which actually is a brand. It's a sour
ale brewed with cucumbers, dill, coriander,
Himalayan salt and black pepper.
5% ABV.
>> Dave (06:53):
Now, Mike, are you a. You're a
foodie? Are you a pickle guy? And, like, do you like pickles?
>>
Yeah, I do. Uh, you know, I think
it really comes back to probably the
age, you know, uh, of pickles
has. You know, there are certain varieties of
pickles I enjoy where they're stored in vinegar longer,
you know, like butter pickles. I like butter pickles that have been
aged for like, you know, three years even. So,
(07:18):
um, but then there are other varieties of pickle.
The fresher the better, you know. Yeah, dill. You know, as
a common example, I.
>> Dave (07:26):
Would go to a deli and get a nice.
>>
Right.
>> Dave (07:27):
Dill pickle with your.
>>
A lot of it is about here with your sandwich. Yeah.
Uh, that crispy, like so, uh,
the first thing that hit me with this beer was, uh,
actually the salinity, um, that
is, you know, there to greet you and go, welcome
to the salt factory.
>> Dave (07:44):
Yeah.
>>
And um, it's very difficult for
your palate to kind of move on, you know,
beyond that. Yeah. Um,
you could definitely tell the. It is a base sour
beer. It's probably kettle sour.
>> Dave (07:59):
I would guess that. Yeah, like a goza, like kettle.
Nice, nice, uh, deal on the back end though.
I thought, um, a little, little
bit of the, the other spices kind of in the middle to me, but
it is definitely a salty sucker
punch up front.
>> Julianna (08:17):
What is the point of a pickle beer?
Like where I, I mean this is a
novelty thing, but where does it land in the
scheme of things?
>>
Well, honestly, I was thinking about that as we're
charging into this. Where would this show up in
bjcp, you know, categories? Is it
vegetable or would they throw it in like whatever the
base beer was. So in this case sour. They said it
was sour beer, but I think this is a
sigilated malt. I don't. Yeah, I don't think this is infected
at all. So.
>> Dave (08:47):
No, I don't know if it would be like a specialty
beer or I think maybe what you were
saying, like a fruit and vegetable beer. I think that's where
you'd have to put it.
>>
I have definitely judge some vegetable categories.
Um, but I don't recall pickle
as one of the beers in any of those competitions.
>> Julianna (09:05):
But I mean, honestly, uh, I think that the pickle is a new
thing. Right.
>>
So this one was supposed to have pineapple and
jalapeno.
>> Dave (09:13):
No, no, no, that's the next one beer.
>>
Okay.
>> Julianna (09:15):
This is just the base.
>>
This is the base. Wickle pickles. Okay. All
right.
>> Julianna (09:19):
Mhm. So do you get pickle
flavor once you get past the salinity?
>>
No.
>> Julianna (09:25):
Okay. You just, it's, it's salinity
all day long.
>>
Salinity all day long.
>> Julianna (09:31):
Yeah, I mean, I, I, I, like, I
can't stop salivating, you know what I mean?
>> Dave (09:36):
Like, I get salt, but I do get, I
get salt and then I get sour beer, and then I
get a little bit of dill at the end.
>> Julianna (09:44):
Okay. So no real pickled
juice per se. Just, I don't know,
sour dill.
>> Dave (09:51):
Yeah. I don't know that there's pickle like this. I don't think
this is one of the ones that was made with actual pickle brine in
it or anything.
>>
Yeah. And I, you know, and I'm thinking
that the, you know, the base
beer, like I said, was, I
definitely think it's closer to a goser or something made
with acidulated malt. At best.
It's a one year lambic, you know, um,
that you would even be looking at, but I just don't see that
(10:18):
playing out.
>> Dave (10:18):
I think you were right. Your first impression. Kettle sour.
Because there's not a lot of complexity.
>>
No.
>> Dave (10:25):
In it. In the sour beer portion.
>>
Not even one dimensional. It's half dimensional.
>> Dave (10:30):
All right.
>>
Okay, well, let's rate this up before we, uh.
>> Julianna (10:33):
Yeah. Uh, so,
ah, um, one and
a half or two?
>> Dave (10:40):
Okay, we'll go one.
>> Julianna (10:41):
Okay, we'll go one. But what would we need
more pickle. Oh, okay. Need some more.
>>
Yeah.
>> Dave (10:47):
What would you pair with this, that beer, Mike?
>>
Uh, besides an exit strategy? Let's see.
>> Julianna (10:52):
Potatoes. Potatoes.
>>
Something starchy.
>> Julianna (10:55):
Yeah. We'll be back in just a minute.
>> Dave (11:01):
Which mom water would this be exactly?
>> Julianna (11:05):
That explains it.
>> Dave (11:06):
Matilda.
>> Julianna (11:07):
Welcome back, everyone.
>> Dave (11:08):
Spicy mom.
>> Julianna (11:09):
Today is a summer of questionable
decisions. Yeah. If ever there was one.
And today we are talking about pickle beers because
why not? That's what all the kids are doing now.
>> Dave (11:22):
All the kids are running around drinking pickle beers.
>>
Nachos here at table eight.
>> Julianna (11:26):
Yeah. So we, right before
the break, um, we talked about the
high wire brewing wickles pickle beer.
Now we are moving on to
another collab with high wire and wiggles pickles.
And it is the pickle beer with
pineapple and jalapeno.
>> Dave (11:47):
The hula.
>> Julianna (11:48):
The hula, yes.
>>
So the first thing that, uh, jumped out to me
is, uh, yeah, so there's
no pineapple or jalapeno.
>> Julianna (12:00):
Okay.
>>
This is, you know, there's a, there's.
>> Dave (12:03):
A little bit of heat that comes off this.
>>
It's so buried and muted. You
know, I would not pick up those flavors.
>> Dave (12:11):
But I guess, like, more to the point
though, like, where's the pickle?
Yeah, they're Like, I. I can
maybe if I dig around, I might find
a little bit of pineapple and there's a little bit of
heat. But, like, what is pickle related?
>>
I would, um. If. If I were tasting this blind,
I would have called it a, uh,
jalapeno laced goza.
>> Julianna (12:38):
Oh.
>> Dave (12:38):
Do you even get sour on it, though?
>>
Like, I don't know. Um, I was going to say again,
it's that salinity thing. It's not nearly as
pronounced as the. As the base beer that we
just had.
>> Dave (12:49):
I would have almost called it like, a
jalapeno kolsch or something. Like. Like
something.
>>
So it's been, you know, a lot
more cris. Or, you know, a bit more
a bittering component to it was different. I can definitely,
you know, see heading down that landscape to a cult.
But I'm, uh, I'm good with
maybe.
>> Dave (13:10):
Um, thank you for maybe a pineapple
jalapeno seltzer. I don't know.
>>
Don't take this on the boat.
>> Julianna (13:19):
Okay.
>>
Unless you have a better choice.
>> Julianna (13:21):
Well, okay. In the grandstand, back to the
dock, would you ever. Okay.
If you were having pickles, would you put jalapenos and
pineapple with it?
>>
No, in, uh, general, I think that. I think that that was
from the intern from, you know, two years ago
there at Highwire that came up with that brilliant idea.
>> Julianna (13:40):
Okay, sure. Okay.
>> Dave (13:42):
He's now working at a gas station.
>> Julianna (13:44):
Yeah, he's now. Okay, good.
>> Dave (13:46):
You want.
>>
You want unleaded?
>> Dave (13:47):
Yeah.
>> Julianna (13:47):
Uh, oh, okay. Well,
let's go ahead and rate the
wickle pickle. High wire
hula pickle beer with
pineapple and jalapeno. And
that's a resounding one.
>> Dave (14:06):
Okay, that's what I will be doing later after
drinking this beer.
>> Julianna (14:10):
Oh, that's so
sweet.
Um, okay, so next we're gonna go to,
um, urban artifacts Cincinnati.
>>
Okay.
>> Dave (14:23):
The city of Skyline, Chile.
>> Julianna (14:25):
Yeah. So this is called
pickle.
>> Dave (14:29):
Oh, God.
>> Julianna (14:31):
And this is 4.3%
ABV M. This is an ale
brewed with cucumber and I'm assuming
pickles. It says spice, but I'm assuming pickles said
tomato.
>> Dave (14:43):
I thought it said tomato.
>> Julianna (14:45):
Well, it's classified as a tomato
slash vegetal goza.
>> Dave (14:50):
It's definitely vegetable.
>>
What a huge flavor bomb this
is. I don't know who was, uh, reacting to it
more, uh, myself or Dave. That man.
This will just absolutely, you know, whip your head around.
Um, and not particularly in a good
way. It
is super sour. Um, up front,
(15:16):
definitely very Gatorade. Ish. Is the best way
I could describe it. Um,
has, ah, plenty of
salinity once again. And I would expect that,
you know, with a Goza, Um, but the
tomato, uh, aroma is definitely,
uh, there.
>> Dave (15:34):
Yeah.
>>
And that is probably the most surprising thing because
tomato is like one of those, you
know, it's like cucumber, um, you
know, it's all aroma based and it's fleeting
and it's always difficult to capture it,
you know, in a product itself. Um, and
tomatoes are the same way. It's. They're more about
(15:55):
texture instead of an
aroma than necessarily, you know, anything else
that you would have. So it's very difficult to.
If you've had a fresh tomato, it's like. And you never
want to go back.
>> Dave (16:08):
This makes me think of, like, maybe
if you poured a V8, like, you know how, um,
yeah, you could pour, ah, tomato juice and
a lager. Like, make a,
um, like a
Michelada or something. You know, like,
if you use it.
>>
Serve this blind on the Michelada episode. Yeah, I wouldn't, I
wouldn't have known.
>> Dave (16:28):
Yeah. But if you used a Goza instead of a lager, so
you get that kind of funky, sour flavor.
>>
Great idea. Um, make a
Michelada, uh, with, uh, with Goza as
a base. That's a stellar plan.
>> Dave (16:44):
I didn't say it was a good idea.
>>
Do not send that product to us to review.
>> Julianna (16:50):
Okay.
>> Dave (16:52):
I mean, yeah, I'm guessing I know what Mike wants to
rate this one.
>>
Um.
>> Dave (16:57):
Oh, I didn't know.
>> Julianna (17:00):
Okay.
>>
It's all there.
>> Julianna (17:02):
Okay. The. The pickle.
>> Dave (17:04):
It is what it says it is.
>>
Exactly.
>> Dave (17:07):
Yeah.
>> Julianna (17:07):
Okay, so the pickle
from Urban Artifact. We are rating
A3.
>> Dave (17:15):
Good job. Urban Artifact.
>>
Yeah. Um, but, you
know, I always like it when, however you described
it, it's all there.
>> Dave (17:24):
Yeah.
>>
You know, it's not always necessarily what I
like or don't like. It's like, did you hit the target you're
aiming for? Yeah, I totally did. There.
>> Dave (17:32):
So is there truth in your advertising?
>>
Yeah. I mean, I would
question your decision making if you had, you know, other
stellar beers at Urban Artifact to pick, you know, from
that one.
>> Dave (17:44):
Like, I just don't see me going up to the
bar and like, you know, let me get a pint of that pickle.
>>
Pickle beer.
>> Dave (17:50):
Yeah.
>>
Um, I definitely think that it's, um, you
know, a group think or, or peer, you
know, uh, uh,
that you're just competing with somebody going, oh, you can
drink that, I can drink that. You know, um, moment.
Um, I don't see, you know, the Vast
majority of people going, wow, that was
(18:12):
really good at the bar. I'm gonna go down and buy a six
pack of that to take it home.
>> Dave (18:16):
I think if you're at the tap room, you. You get a pint of
this and some cheese sticks,
and you finish it and then you start. Then you get real food and
real beer.
>> Julianna (18:27):
Yeah.
>>
Wow. Okay. March is on.
>> Julianna (18:30):
Yeah. Okay. All right, moving on. Let's go
to Normal, Illinois, and let's go to Distille.
>> Dave (18:35):
Now, the aroma. The aroma on this.
>> Julianna (18:40):
So we're going to go with the dill pickle
sour beer, otherwise known as Sucker punch.
This is 5.2% ABV
Tart, citrusy
flavors of a distilled Goza
combined with the zesty garlic
flavor of a sucker punch dill pickle. I'm
(19:01):
assuming that that's a brand.
>> Dave (19:02):
Yeah. Sucker punch pickles. Yeah.
>> Julianna (19:03):
To create a uniquely delicious
knockout flavor experience.
>>
I know exactly what this would remind me of. If
somebody took a. A pack of
Smarties, um, and
they took a Gatorade and they
shoved it into the Gatorade. That is
what this tastes like. Um, you have
that. A bit of a chalky
overtone, you know, to the sour component
(19:31):
that's there. But, um, you know,
it's. It's definitely getting there, for sure.
>> Dave (19:36):
It's very pickly. Like, I mean,
I. I can't find the beer.
I guess is. My thing is, like, all right,
would you.
>> Julianna (19:45):
Is it safe to say that this is the pickliest
of the bunch so far?
>>
So far, I think of the pickle elements, I
like this one best.
>> Julianna (19:53):
Okay, we'll be back with more musings in just a minute.
Welcome back, everyone. Today's episode
is a summer of questionable decisions, and we
are going through the many
varieties of pickled beers
out there. I never thought I would
(20:16):
have said that.
>> Dave (20:18):
I never thought I would have drunk that.
>> Julianna (20:22):
So right before the break, we started talking about
the distill dill pickle
sour beer.
>>
And, um, yeah, I mean,
true, uh, to form, you know, uh, pickle
juice for sure. And
it's definitely all there. Um,
and, uh, I think this is fairly well
executed if you're a person.
>> Dave (20:45):
Who likes, like, if you drink pickle juice from the jar,
thousand percent, you'll like this beer
100%.
>> Julianna (20:53):
Just interesting what kind of person you would be.
>> Dave (20:55):
But anyways, I've drank pickle juice from the jar.
>>
Well, I think there's a lot of interesting things that happens in this part of
the country. I spent a couple years, uh, working
there in Bloomington Normal.
Land of State Farm Insurance, by the way. So,
um, uh, other than.
Was it, uh, iu, there's probably not.
>> Dave (21:15):
A lot to do other than, ah.
>>
You'Re either going to school or you, um, you know, denying
people insurance claims.
>> Julianna (21:22):
Oh.
>> Dave (21:22):
But I mean, that's.
>> Julianna (21:24):
Yeah.
>> Dave (21:24):
So that's how Gatorade was invented. Like, they were
drinking pickle juice because.
>>
In Florida to avoid cramps. University of Florida, Correct.
Yeah. Gatorade was actually created.
But, um, yeah, uh,
great brewery. You know, they're normal. And, uh,
you know, I can definitely see that would appeal
to a few people that are lost on their way to
Springfield. So.
>> Dave (21:50):
But if you are like, I have got to have a pickle
beer, I would say you're. You're
safe bet on that one.
>>
Yeah, I think, uh, this is definitely.
You wouldn't walk away and say, oh, that's not.
>> Dave (22:02):
Yeah, I couldn't find the pickle in this beer.
>>
In this bill. Yeah. Ah, now some of the other ones we've had.
Yeah, it got lost, you know,
so.
>> Julianna (22:11):
All right, so we are going to
rate, um, the pickle beer
from Distill a three.
>> Dave (22:20):
All right. Look at this. Yeah, that's
like a seven from Mike.
>> Julianna (22:24):
So that's, um, I mean,
impressive. Yeah.
Okay, moving on also from Distill,
because we just cannot get enough. We are
going to talk about the spicy pickle sour
beer. Dilly Dilly.
>>
Wow.
>> Julianna (22:40):
Now, this one is 5.5% ABV. It's
the tart, citrusy flavors of a distilled gose,
which we knew before, combined with
sucker punch spicy garlic
pickle brine to create a
flavor experience that will hit your taste buds with
a wallop.
>>
Oh, it's not an experience. That's an E ticket ride.
Um, look that up. Uh, boys and girls. Uh, so,
wow. Um, there's definitely a lot going
on. Uh, this is. This is
one of these, uh, beers that you need a full restraint, you
know, and just like.
>> Dave (23:15):
Yeah, think about this.
>>
You're kind of just.
>> Dave (23:18):
Whoa.
>>
You're, uh, you're gonna have one sip of this and.
God. Got anything else?
>> Dave (23:23):
I think I might have to double up on my blood pressure medicine.
>>
Definitely, uh, uh, spicy,
um, would be the. Definitely the thing that captures your
attention. It feels like a bit, um,
of a Bloody Mary mix.
>> Dave (23:37):
Yeah.
>>
Has been, you know, dumped on top of this. Um, you find
a lot of the same characteristics you would use in
a, you know, Bloody Mary mix that, you know, is
the spice that I would describe.
>> Dave (23:48):
I think you could add this to a Bloody Mary.
>>
I agree. Um, that, uh,
definitely, if you want to turn this into a
Michelada of choice. Yeah, absolutely.
Uh, it just simply add some good tomato
juice stacked on top of this.
>> Dave (24:04):
I think you got something there. Yeah, no, this
is. I. I liked the other one
better. Uh, I thought the pickle flavor was
better.
>>
I can have the other sips of this and be done. Yeah, this was
the other one I can actually drink.
>> Dave (24:17):
Yeah. And it's not even for me. It's not even just the
spiciness, which is definitely there, but I
think the pickle flavor in the other one was better for
whatever reason, you know?
>> Julianna (24:27):
Okay.
>> Dave (24:28):
Yeah. I don't know.
>> Julianna (24:29):
I mean, these are the pickliest
of what we've had thus far.
>> Dave (24:35):
Uh, without a doubt.
>>
Again, uh, the thing is, is that you
described it as a spicy pickle sour beer, and you
hit that. It is exactly what it is.
Yeah. So I don't think I'd be going
back after probably four or five.
>> Dave (24:52):
But you can't order this or buy it and go.
I don't. I don't know what they were thinking.
Names.
>> Julianna (24:58):
You know exactly what they. I mean, it is as
advertised.
>> Dave (25:02):
Exactly.
>> Julianna (25:03):
And we are going to rate the
spicy pickle sour beer from
Distill Sucker Punch. Uh, three.
Now let's go to the land of M.
Martin House.
>> Dave (25:20):
M. Oh, uh, there's no way this is gonna work out.
>> Julianna (25:24):
What are you talking about?
What are you trying to say, Dave?
>>
I'm trying to say that, you know,
I keep on waiting to have something amazing coming out of
the state of Texas across the board. Great
coffee. Great tequila. Great.
Well, I will say this one of.
>> Dave (25:42):
Our previous, uh, episodes.
Martin House provided the
beer of the show, uh, with their
doppelbock that was, uh, made for the
toadies, so.
Excuse me.
>> Julianna (25:58):
So this is a
lemonade pickle beer.
>> Dave (26:03):
I smell lemon.
>> Julianna (26:04):
4.7% ABV.
>> Dave (26:07):
Oh, boy. And Best Made Pickles
is a pickle brand out of. I think out of
Houston or Galveston.
>>
I'm going to describe it as a heavy citrus
overtone. It's like halfway between a lemon and a
lime.
>> Julianna (26:23):
Made in Texas by Texans.
>>
Okay.
>> Julianna (26:29):
Are you okay?
>>
Um, can we take this back?
>> Dave (26:32):
It's lemony. It is very lemony.
>>
Very lemony. Um, this is, uh, definitely.
Oh, I was gonna say lemonade. There it is. Lemonade,
pickle.
>> Dave (26:42):
Lemonade. Pickles.
>>
Um, but more lemonade than pickle.
>> Dave (26:46):
It's. It's like a very strong lemon.
Goza is what.
>>
Yeah, I was gonna say. It was just. It's a
company country trying lemonade. That Got
jacked up. Um, because there's some
salinity. There is. Ah,
very faint. Um,
probably, you know, out of balance would probably be
the thing that I would say about this. Just because
(27:11):
the. The lemonade is so dominating
on this. Yeah. Everything else has just kind of been
moved to the background.
>> Dave (27:18):
At best, it's like salty lemonade.
>>
No orange.
>> Julianna (27:23):
I just. I would have never thought of
putting lemons with pickles,
you know, because a pickle is such a strong
flavor to begin with,
and then to add a lemon, which is also a strong
flavor. Yeah, that's kind of. Yeah.
>> Dave (27:39):
Like you're doubling up on the tartness or
something, right?
>> Julianna (27:43):
Yeah, that's, um. Yeah.
Okay, well, what do you
think, Dave?
>> Dave (27:50):
Uh, I think my stomach hurts.
>> Julianna (27:53):
Good.
>> Dave (27:53):
No, yeah, fine.
1.
>> Julianna (27:56):
We are going to rate the Martin House
lemonade pickle beer
A1.
>>
Yeah. And for me, it was. I just
think you missed what you were describing it as. You know, you just said it was
a lemonade. You know, lemonade beer
or lemonade Goza. Uh, maybe I could buy that. But
no, no, there's.
>> Dave (28:17):
Don't hide the pickle. Wait.
>> Julianna (28:21):
Are you sure about that, David?
>> Dave (28:23):
I mean, unless you're actively
playing a game of hide the pickle.
>>
I'm just saying that my
primary objective was a good exit strategy, and
I'm feeling the need for this to
accelerate.
>> Dave (28:37):
So after the show, guys, we're gonna play hide the Pickle.
>>
As Dave just said the word hide the
pickle, I'm like, yeah, I think we
found the.
>> Dave (28:46):
Wow.
>>
The title for this episode
absolutely discovered that I need to accelerate my
exit strategy.
>> Julianna (28:55):
Okay, fine.
Um, next, let's. Another
beer from Martin House. Because they were kind enough
to provide not one, but
at least a couple of different types
of pickle beers. This one is the
Orange pickle.
>> Dave (29:13):
So salty.
>> Julianna (29:15):
So again, I say
orange with pickle.
>> Dave (29:21):
It's. It's so orange. It's.
It's like the lemonade thing all over again, but with
orange.
>> Julianna (29:31):
But why,
uh, why not?
>>
Okay,
uh, this is the
strawberry pickle, right?
>> Julianna (29:42):
No, this is the orange.
>>
Orange.
>> Julianna (29:43):
This is the orange. Okay, we haven't gotten to
the strawberry yet.
>> Dave (29:47):
Uh, see, Mike can't even keep up with the fruits.
>> Julianna (29:53):
We'll be back with more in just a minute.
Welcome back, everyone. Today is the
summer of questionable decisions. And the questionable
decision today is drinking
a whole lot of pickle beers.
Dilly dilly or something.
(30:16):
Uh, right before the break, we started talking about
the Orange Pickle beer from Martin
House in Fort Worth, Texas.
>> Dave (30:24):
And best made and best Made pickles.
>> Julianna (30:28):
So, Mike.
>> Dave (30:31):
Yeah, tell us about it, Mike.
>>
I just. I don't get the orange
in this. I mean, it is still very lemony.
Um, very lemony. Yeah, it
is very sour. A touch of
salinity off of it.
Yeah, I just. No, it tasted
orange to me, but.
>> Dave (30:53):
But it was the same story as the
lemon beer. Like, it was just so
citrus. So, like, whatever the
fruit was, like, I don't know where any pickle
is other than it's just salty. It's
like the first one was salty lemonade.
This one was salty orange juice.
>> Julianna (31:14):
Okay.
>> Dave (31:14):
And maybe a little sour somewhere in there.
But, uh.
>> Julianna (31:19):
But why, for
the love of
everyone, would you put oranges with
pickles?
>> Dave (31:28):
Well, like, have you ever, uh. Like, have you guys had best made
pickles? I don't. I don't know that I've ever tried them. I'd
like to know what they taste like or. I don't know
that I've had the.
>>
I don't know that I've had that brand.
>> Dave (31:40):
Have you had, like, the sucker punch pickles
that. With the steel or.
>>
No, I don't think I have.
>> Julianna (31:48):
Have you had the Wickles pickles?
>> Dave (31:50):
I've had Wickles pickles. They're pretty good.
>>
Okay.
>> Julianna (31:52):
Okay, Gotcha.
>> Dave (31:53):
But, uh.
>> Julianna (31:55):
Okay.
>>
I will add being a connoisseur of pickles to my.
>> Dave (31:59):
You should. You can be a pickle judge.
>>
Yes.
>> Dave (32:03):
Mike's. Mike's m. Mike.
>>
I just heard my head explode.
>> Dave (32:06):
Mike's seen a lot of pickles. He could probably judge them pretty
well.
>>
I could judge a lot of things from 50 yards or less.
Wow. Uh, yeah.
>> Dave (32:15):
Yeah.
>> Julianna (32:16):
I. I'm just. I'm in. I'm impressed by.
Yeah. By the salinity.
I. It's just. It's a. It's a lot of saline.
>>
I, uh, just think they missed the mark with this.
>> Dave (32:27):
Yeah.
>> Julianna (32:28):
Okay, so the Martin House
orange pickle beer, we are going to rate a.
Ah. One.
>> Dave (32:36):
Make more Doppelbach. Martin House.
>> Julianna (32:38):
Yeah. Now, last but certainly not
least from Martin House, we are
going to go with the. If you
saw raw berry.
>> Dave (32:49):
If you thought lemon was a weird choice to add to
pickles, or that orange was
maybe not so great.
>> Julianna (32:57):
Let's go to strawberry land. Yes.
And let's do the strawberry
pickle.
>>
This is all there. Uh, so,
um, you definitely pick up the
strawberry. I smell the strawberry,
um, yeah, all day long. Um,
plus, I smell the goza or, like, the sour,
you know? Um, it
doesn't taste flavored up. So I would say
the quality of the flavoring here is.
>> Dave (33:26):
It's crazy. This might be the best one.
>>
I mean, I don't think they used toll fruit
with this, but you could convince me that, you know,
they've really come very close to replicating.
>> Dave (33:37):
Yeah.
>>
If you had to definitely put strawberries into
a pickle beer, that it would be all there because it's all
there for this.
>> Dave (33:44):
And it actually lets some of the pickle
flavor come through because
there's, it's not just salty, it's like there's
some strawberry, then it's sort of a salty
pickle flavor and then it's
kind of moves on.
>>
So far, this is, um, my favorite out
of the flight we've had today. Um, very well
balanced as well.
>> Julianna (34:07):
Okay.
>>
Um, it's not like the strawberry is stepping in
like, you know, the IC guy and just. Yeah, I'm here.
You know, it's, it's provided enough, you know,
room for all of these things to be there, but, you know,
pretty and really good harmony. So,
um, yeah, I, I, uh, I'm
shocked. I'm. I'm going to say. Yeah, I'm going to,
(34:28):
I'm going to definitely say this is a
drinkable beer.
>> Julianna (34:32):
Wow.
So from Martin House, this
strawberry pickle beer that's also made
with best made pickles, uh, we are going to
rate a three.
A three.
>> Dave (34:46):
Uh, are any food pairings coming to mind
with any of these beers, Mike, or.
>>
Well, I think you need something that's going to
stand, uh, up to the intense tartness. So you
need something that is going to be
sugar or fatty.
>> Dave (35:04):
I was gonna say, like, it has to be something with no
salt in it, kind of.
>>
I think you need a, um,
a soft cheese,
um, would be probably
at the top of my list. You know, a really great
brie, um, a really
great, uh, commemorate, um, a, um,
um. But nothing that you would go down
(35:30):
the path like a, you know,
um, parmesan or, ah,
pecorino or something that, you know, there's really heavy,
you know, salt overtone, you know, to that.
>> Dave (35:40):
Yeah, you don't want to add more salt to this.
>>
You need something that's just again, going to be very, you know,
kind of fatty, um, on your palate to actually
compete with a lot of the salinity,
you know, that you're going to see in a bunch of
these beers. I can definitely see,
uh, some people pounding a bag of Cheetos,
you know, with a bunch of these. I know I laugh.
(36:03):
Um, but, you know, I think that it's just
going to,
uh, you need something that's
just not going to compete with this much salt, I think, is
really the key thing.
>> Dave (36:15):
Yeah, I think. Yeah, it's got to be, I think, to your point,
something with a lot of fat in it,
like berry cobbler. Yeah.
>>
Um, you know, a cheesecake
would. Would.
>> Dave (36:26):
Which is a weird. That's a very weird
combo.
>>
But it would.
>> Dave (36:31):
But it would cut through that salt.
>>
Yes. Uh, all that milk fat
insurance, you know, in a. And. Yep.
>> Dave (36:39):
And the salt in the beer would actually maybe
enhance the flavors of the dessert a
little bit.
>>
I don't think I'd go after anything that's going to bring any bitterness
like a chocolate. You know, I think that would actually.
You know, it's going to take it down the wrong path.
>> Julianna (36:54):
Yeah.
>>
Yeah.
>> Dave (36:55):
I think cream is,
uh, Cream. Cream, milk. I
think that's where you got to go.
>> Julianna (37:01):
Okay. Okay.
>>
All right.
>> Julianna (37:04):
Interesting.
>>
Next beer.
>> Julianna (37:06):
Interesting.
>> Dave (37:06):
The last beer.
>> Julianna (37:08):
Last beer. Yes. Okay, so from Pilot
Project Brewing in Chicago, Illinois, this is
Donna's Pickle Beer Lager. So it's a
lager with real pickle juice.
>>
Uh, I think this is a great beer.
Um, I don't know that I
would describe this as a pickle beer. This tastes like
a good lager that has some additional
flavoring that's been added to it.
>> Dave (37:33):
Yeah.
>>
Um, the pickled
juice doesn't come in and club this.
>> Dave (37:38):
It's. It's more like a cucumber
lager to me, because there's no real dill or
salt. Like, the brininess of the pickle is not.
>> Julianna (37:47):
No, I'm not getting the salinity that I have with the others.
>>
Super light.
>> Julianna (37:51):
Yeah, yeah, yeah. Okay. Well, we are
going to rate Donna's Pickle Beer
A2.
>> Dave (38:00):
Need a little more zhuge to it, I think.
>> Julianna (38:03):
And. And I've seen this around town a lot.
Yeah, a lot. Well,
folks, that's gonna do it. The things
we do for our fans. Um, yes,
no offense. I'm glad this episode is over. It's
a lot of saltiness anyways.
Gooda boy, Mike, thank you so much for being here.
>>
Hey, thanks for joining us on this episode of Sips, Suds,
and Smokes. Come back and check out any of our other
past episodes as well. I'll ask you to keep
on sipping.
>> Julianna (38:34):
Good. Oh, boy. Dave, thanks so much for being here. Dilly.
Dilly. Of course.
This is good old gal Juliana. Thanks so much for joining us.
>>
Keep hand puppets with that. When you say dilly. Dilly.
>> Dave (38:48):
Only under the table.
>>
Really?
>> Dave (38:50):
And not my hands.
>>
Not like a class or something like, say, dilly
dilly better, you know, dilly
dilly.
>> Julianna (39:00):
Oh, boy. Waiting for the next episode.
Bye, folks.
>> Announcer (39:05):
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you're listening to us online, do yourself a favor
and tap the subscribe button.
>> Julianna (39:14):
Give it a little tappy. Tap, tap
taparoo.
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(39:39):
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(40:00):
Come back, join us for another episode and
keep on sipping.
(40:25):
This has been a one tan hand production of
Sips, Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the good old boys will see you all next
time.
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