September 19, 2025 • 40 mins
Ain’t Nothing Like the Real Thing Baby, Or Is It
@asahisuperdry @heineken @stellaartoisusa @coronausa #beer #nonalcoholic #radioshow #podcast #beerreview Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS Episode – Join us for a Summer of Questionable Decisions as we dive into the world of macro lagers and their non-alcoholic counterparts! This episode features a blind tasting of fan favorites including Asahi Super Dry, Stella Artois, Heineken, and Corona, paired with their 0.0 versions. Our hosts will put their taste buds to the test to see if they can tell the difference between the real deal and the NA versions. Expect plenty of laughs, spirited debates, and some surprising revelations as they rate each beer on a scale from 1 to 5. Whether you’re a beer enthusiast or just curious about the growing trend of non-alcoholic options, this episode promises to be both entertaining and informative!
8:04 1. Asahi Super Dry Japanese Rice Lager -5% ABV. Mike-SUDS-2 Dave SUDS-3
- Asahi Super Dry 0.0 NA Japanese Rice Lager 0% ABV Mike-SUDS-4 Dave SUDS-3
Asahi Group Holdings- brewed and bottled by Birra Peroni Rome Italy
14:25 1. Heineken 0.0- NA lager- Mike SUDS-3 Dave SUDS-3
- Heineken- Euro Pale lager 5% ABV Mike SUDS-3 Dave SUDS-3
Heineken Macro Brewery Zoeterwoude, Zuid-Holland Netherlands
23:36 1. Stella Artois 0.0%- NA Lager- Mike SUDS-2 Dave SUDS-3
- Stella Artois Pale Lager- 5% ABV Mike SUDS-3 Dave SUDS-3
Stella Artois Macro Brewery Leuven, Vlaams Gewest Belgium
29:40 1. Corona Extra- 4.5 ABV Mike SUDS-3 Dave SUDS-3
- Corona Non-Alcoholic Mike SUDS-2 Dave SUDS-2
Groupo Modelo Cuidad de México
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PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Beer Tasting, Non-Alcoholic Beers, Macro Lagers, Asahi Super Dry, Heineken, Stella Artois, Corona Extra, Blind Tasting, Summer Of Questionable Decisions, Alcohol-Free Beer, Beer Reviews, Craft Beer, Beer Pairing, Beer Culture, Taste Test, Beer Comparison, Brewery Innovations, Beer Trends, Drinking Alternatives, Beverage Industry
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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 the following beers and their
doppelgangers from Asahi
Group holdings via, uh, Beer
Perona is the Asahi Super
Dry Japanese Lager and
asahi super dry
0.0 non alcoholic.
>> Dave (00:23):
I like how he reads worse than I do.
>>
From abnbev, the Stella Artois
Euro Pale Lager and The Stella
Artoire 0.0 NA Lager
from Heineken. Uh, we have the Heineken
Bureau Pale Lager and the Heineken 0.0
NA Lager from ABNVaving
M from Grupo Modelo. Si, senor.
(00:47):
Uh, is, uh, Corona Extra Mexican
Logger and the Corona na Logger.
>> 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.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoke and host the good old boys.
>> Dave (01:50):
Suds.
>>
Suds.
>> Announcer (01:52):
Suds. It's time for more suds.
>> Julianna (01:59):
Hey there. Welcome to another
sud segment where we don't care
if your SRM score is 1 or
over 40, we welcome you all
to this show. And if you exactly
get that joke, you're extra cool.
And you're very kind of low on.
>>
The pasty side of things.
Like a three.
>> Dave (02:23):
I'd say Julie is a, uh,
one and a half, maybe two. Uh,
yeah, my left forearm is probably a seven.
>>
Depends if it's direct light.
>> Julianna (02:35):
Yeah, yeah, that's fair.
>> Dave (02:36):
Mike's a ginger, so he's going to be
four to five.
>> Julianna (02:40):
Nice. Nice. Well, I'm one of your
hosts, good old gal Juliana. And joining me at
the table today is good old boy Mike.
>>
Well, you know, when I wanted to grow up, my SRM number
wanted to be like 8. But you know, I'm still just like a
4.
>> Julianna (02:55):
You're a work in progress.
>>
Yes.
>> Julianna (02:57):
Nice. Good old boy Dave. Hello.
>> Dave (03:00):
God almighty. I'm not part of this.
>> Julianna (03:04):
But you are.
>> Dave (03:06):
I know.
>> Julianna (03:07):
You so are.
>> Dave (03:08):
I'm fighting it, but it's a
losing battle.
>> Julianna (03:12):
It is? Yes. Well, it is
way too hot to be outside,
even at 9. 00pm so you know what
that means.
>>
It's summertime.
>> Julianna (03:24):
Exactly. And since it's too
hot to go outside and do you know,
stupid things, we might as well stay inside and
enjoy another installment of our long running.
>> Dave (03:35):
Series called Summer of
Questionable Decisions.
>>
I shake my hips just a little bit more.
>> Julianna (03:45):
Yeah.
>>
You know, when Netflix come calling, I'm
absolutely gonna sell that soundcloud for millions and
millions of dollars.
>> Julianna (03:52):
You should.
>> Dave (03:53):
As long as I get $1
million.
>> Julianna (03:58):
Well, good old boy Dave, this all came from your
evil little brain.
Singular, not plural. So why
don't you tell us what.
>> Dave (04:09):
Brain cells you know, my brain may be a little,
I mean evil, but it's not. Wait,
um, you know what? Whatever.
>>
So.
>> Dave (04:20):
So. Especially in the summer when it's hot. God, you guys
suck. Especially in the summer when it's hot, a lot of people go to the
grocery store and pick up a six pack of their
Macro Lager. But more and more these
days, consumers want non alcoholic drinks.
Idiots. In uh, response to that trend,
many breweries are making NA versions of their
(04:41):
most well known brands. Today we'll be blind
tasting four well known
macro or big for
those of you who don't speak Latin, lagers.
And alongside each one they're non
alcoholic doppelganger. To see
what? Uh, to see not only if we can tell
the difference, but could they potentially be
(05:04):
better? Good old boy Mike, tell
us what the macros we'll be trying today
are.
>>
We will be tasting and discussing the following
beers and their doppelgangers, uh,
from one to five. And here are those products now
from Asahi, uh, Asahi
Asahi Group holdings via uh,
Bira Perona is the Asahi
Super Dry Japanese Lager and Asi
(05:30):
asahi super dry
0.0 non alcoholic.
>> Dave (05:35):
I like how he reads worse than I do.
>>
It's just, you know, just that one word. From ABN
Bev, the Stella Artois
Euro Pale Lager and The
Stella Artoire 0.0 in a
lager from Heineken, uh, we have
the Heineken Europa Lager and the
Heineken 0.0 N A lager
(05:57):
from Abnvaving M from Grupo Modelo.
Si, senor. Uh, is uh,
Corona Extra Mexican Lager and the
Corona Na Lager. So
uh, one thing that I would tell you uh, as a frame of
reference is go back and listen to a
prior uh, episode that we had that
we did a blind tasting on, which is called do
(06:19):
Canadian, uh, geese drink Canadian Beer.
Which we won a stellar award for that
episode. Our uh, producers, uh, both
um, were found that this was an excellent
uh, audio program. So which
featured a blind tasting of all the beers
and it were non alcoholic and none of us figured
(06:40):
that out. I thought they were all Canadian beers.
>> Dave (06:41):
There was only one entry that year. So.
>>
Yeah.
>> Dave (06:45):
But we've also, they could go back and listen
to another episode which I don't know the name
of, where we blind tasted a dozen
or so macro loggers.
>>
Yeah, yep.
>> Dave (06:57):
So, uh, we've had all These beers before.
>>
I like the continuity of st of stupidity. That's what
I like the most about this.
>> Julianna (07:04):
And we are consistent in our stupidity.
>> Dave (07:07):
Nobody's dumber than us.
>>
Of all of the little brains, you're my favorite.
>> Dave (07:12):
You made me feel so special.
>> Julianna (07:14):
That's so sweet. Okay. All
right, so we're going to be tasting these products
on the fly and giving our tasting notes rating them from
M1.
>>
I literally have a cup 1 and 2 in front
of me. Nothing.
>> Dave (07:27):
And some of these have already collected flies, so
that's even better, right?
>> Julianna (07:32):
Yes.
>>
So flavor crystals.
>> Julianna (07:34):
I know the difference between the alcoholic and non
alcoholic beers, but my two wonderful
co hosts have no idea.
>> Dave (07:42):
You know what's funny is when you said, I know the difference
between the alcoholic and the non alcoholic, I could see you
looking at me and then kind of looking at Mike, and I was
like, I don't know if you can tell the difference.
>>
So, uh, for our first pairing.
>> Julianna (07:56):
Yes.
>>
Uh, the, uh, one that I have in the second
glass has a lot more body and flavor to it. I'm
gonna say that is the real deal beer.
>> Julianna (08:05):
So is that number one or number two?
>>
Number two.
>> Dave (08:12):
Man.
>>
I'm declaring number two is the beer.
>> Dave (08:16):
Are these even the same thing? Like, sort of.
See, I almost wonder if they're trying to trick you
into.
>>
Into putting a lot more sugar and body in the.
>> Dave (08:30):
Yeah, like, where they're like, well, we
put all this extra stuff in there that we didn't ferment out.
>>
We put alcohol in one beer, we put flavor in a different
beer.
>> Dave (08:39):
Yeah. Keep up with it.
So which one do you think is.
>>
The na beer number? Uh, two.
>> Dave (08:46):
I agree. Yes. I think number two, I
think they put all the flavor in the
alcohol.
>>
And number two, correct number one, tastes
washed out. Um, so a very common technique of actually
removing alcohol to beer is to boil it out.
Um, that is probably the most common method that most.
Most brewers are using. And, you know, when you
do that, you basically lose.
You lose not only alcohol, you lose a lot of flavor, uh,
(09:13):
body, you know,
a lot of underpinnings of sugar, uh, which
definitely usually reduces calories in additional
reducing.
>> Dave (09:22):
Okay, so before we go further
of the Corona,
Heineken, Stella and
Asahi. First off,
which four of those pairs do you think this.
>>
Oh, that's good. That's. That's a little tougher.
Well, this is. This is fairly dry, so, you
know, I'm gonna stick. This is the Japanese beer.
>> Dave (09:53):
All right. You think she went in order? You think this is.
>>
No.
>> Julianna (09:56):
Okay. He's Right. He's right. This is the
Japanese beer. So this is.
>> Dave (10:01):
Which was actually, which was actually made in
Italy. So.
>> Julianna (10:06):
Okay, whatever.
>> Dave (10:07):
Okay. And he thinks the
alcoholic beer is number two. Number
two. And the NA is one.
And just, uh, for.
>> Julianna (10:17):
And do you think the same
thing.
>> Dave (10:20):
Or do you think, you know, I'm going to just
create some drama. I'm gonna. You've already said
it's Asahi, so I can't go against that.
But I'll say the opposite, that the
alcohol beer is one and then na is two
because I think they pump some extra flavor into that na
beer.
>> Julianna (10:41):
Okay, well, what would you rate
these first of all?
>> Dave (10:46):
Oh, they're both, they're both a two.
>>
Do the reveal and rating after. Uh, but
yeah, I would rather rate it before reveal.
We'll do this after the break.
>> Julianna (10:55):
Yeah, we'll be right back after the break.
Foreign.
Welcome back, everyone. You are here
with us for another summer of
questionable decision, aren't you?
>> Dave (11:10):
Sorry. Don't you Sad or
not on.
>>
Is it a zero?
>> Julianna (11:16):
So today we're taking four rather
popular Macro beers
lager and pairing them with
their non alcoholic counterpart,
blind tasted. I know what's going on.
The boys do not know what's going.
>> Dave (11:33):
On, which is normal.
>> Julianna (11:34):
And they're gonna tell me what
is, what is real and what isn't real.
>>
Where's the break on this?
>> Julianna (11:43):
Yeah. So in tasting,
um, what, which one do you like
better and what are you rating them
out of what we have right now?
>> Dave (11:55):
I think number two had more flavor.
100%. And I would give it,
God, maybe a
three.
>>
Ooh.
>> Dave (12:07):
Just. I don't know, man. Like, it's not great,
but I don't know. What do you think, Mike?
>>
Number, uh, two is my pick for being a beer.
Um, I think it is dead on for a nice dry
lager. Um, and I'm gonna give it a four.
>> Dave (12:21):
Whoa. Okay, now. All
right, so you, you say number two is
the real beer.
>>
Correct.
>> Dave (12:29):
And number one is the na.
>>
That's correct. For the one.
I'm going to say. I don't know what a zero
beer is supposed to taste like, so that's a little
difficult for within my.
>> Dave (12:41):
Yeah.
>>
To have. How do you know you've done this? Well, other
than the fact that there's nothing in there like flavor or
beer.
>> Dave (12:48):
Or alcohol, I.
I just think number one is like non offensive.
So it's like I don't have a lot to say bad about it.
>>
So nothing there.
>> Dave (12:58):
So I would give it a tie. I'd say it's A number. It's a
three as well.
>>
I'm gonna say that I would probably give the one,
uh, cup of wine would be a sips. Rating of
two.
>> Dave (13:08):
Okay. So Mike's four and two.
>>
I'm three and three, so very non committal.
>> Julianna (13:14):
So the super dry
Asahi, full flavored.
>> Dave (13:19):
Yeah.
>> Julianna (13:19):
Is number one. And you'll see
the 0.0
super dry Asahi is number two.
>>
Interesting. Fascinating.
>> Dave (13:30):
Yeah.
>> Julianna (13:31):
Uh, and here we are.
>>
And here we are.
>> Dave (13:33):
We're rating everything a 3. Because I win is
right. Ooh, I need to record.
Say that again so I can get a cleanup.
>>
No, I think we're good.
So, uh, you know, really, I mean,
number one, definitely half the body that you
would see, you know, in, uh, the second
glass here.
>> Dave (13:53):
Yeah.
>>
And, you know, I think to today's point, that may
be some way in which they're enhancing, you
know, a zero calorie beer is to,
you know, they're. They're adding in more body to
make up for the absence of alcohol and making it feel
a lot fuller on the palate.
>> Dave (14:10):
Yeah. Yeah, I think that's exactly what they did.
>> Julianna (14:13):
Okay. All right, let's go on to
number two.
And good job, guys.
>>
Really?
>> Julianna (14:22):
Yeah.
>> Dave (14:23):
All right, well, better job by me, but
okay. It's kind of skunky.
>>
Yep.
>> Dave (14:30):
M. Something says Heineken.
>>
Yeah.
M. Oh, wow.
>> Dave (14:37):
This is.
>>
Yeah, I'm definitely thinking Heineken all the way.
>> Dave (14:42):
Yeah.
>>
Um, Heineken.
>> Dave (14:44):
And I say number one is the real beer.
M.
>> Julianna (14:50):
Okay, well, I am not going. I.
Both of you picked the correct beer, so
yay to you guys.
>>
Okay.
>> Julianna (14:58):
For. For picking Heineken.
>>
I was going for an unprofessional moment.
>> Julianna (15:03):
But, you know, um,
but do you think that part of the. You call it
skunkiness. Do you think part of that is the
yeast strain?
>> Dave (15:12):
No, it's the green glass.
>> Julianna (15:14):
I was trying to be nice.
>>
Um,
well, I will say that these are a lot closer
from a. From a flavor profile.
>> Dave (15:29):
Yeah, it's the.
>>
The variation between, uh, these two
is incredibly subtle.
>> Dave (15:35):
Are you getting something a. I
don't know what it is at the end of number two. Like,
it's just. That's what makes me think if
that shouldn't be there. Yeah. Like. Like,
like maybe it's the absence of something that
should be there.
>>
I'm gonna go with number one is the beer and number
two is the na.
>> Dave (15:56):
Yeah. Since Mike agreed with me, I will keep my
answers because,
you know. Yeah.
>> Julianna (16:05):
M. Wait, so you're saying that number one.
>> Dave (16:07):
Number one's real? Number Two.
>>
Dave and I are on the same page for this.
>> Julianna (16:12):
Okay.
>>
Yes.
>> Julianna (16:13):
Um, and what are you reading number one.
>>
Um, I'm gonna give it a three. I'm. You know,
it tastes like Heineken all day long. So does number
two. You know, I mean, from a taste.
>> Dave (16:24):
Profile right up to the last. Yeah. Number two.
>>
I'm just gonna give both of these a three for my perspective.
>> Dave (16:29):
Oh, very non committal.
>>
Here.
>> Dave (16:37):
I'm keeping score over here.
>> Julianna (16:38):
Wow.
>>
That means two for Juliana, zero for
Dave. I have a spare room,
buddy. There's no AC in there, but you. You can sleep
in there.
>> Julianna (16:48):
Okay.
>>
I like this.
>> Julianna (16:51):
Before we get to. Before we get to the reveal. Okay.
>> Dave (16:53):
Yes.
>> Julianna (16:54):
The Asahi versus the Heineken.
Like, Japanese.
>>
I like the Japanese. Yeah.
>> Dave (17:02):
He was better. Because that. The skunkiness
is. It's like you accept it as part of
Heineken. It doesn't mean it's okay.
>>
You know, uh, every time that I would. I would
have a Heineken, right now, I am. I'm.
There's, like, a hall of notes and song that just, like,
jumps into my head, you know?
>> Dave (17:20):
Man eater.
>>
No, oddly, that's not it. You
know, so.
>> Dave (17:25):
So.
>> Julianna (17:26):
Okay. I. Just curious.
Well, yes.
>>
Maneater.
>> Dave (17:32):
Yes.
>>
Oh, there she goes.
>> Julianna (17:34):
Oh, my God.
>>
She's a man eater.
>> Julianna (17:36):
Okay, the reveal is as
follows.
>> Dave (17:40):
Oh.
>> Julianna (17:41):
Number one is the zero.
What? And number two
is the real.
Wow.
>>
All right. Damn this. I'm
batting 0 and 2 here. God,
really?
>> Dave (17:57):
Hey, there's no way I.
>> Julianna (17:59):
There's a way.
>> Dave (18:00):
You made that up.
>> Julianna (18:01):
How did I make it up?
>> Dave (18:02):
You made it rigged.
>> Julianna (18:04):
How did I make it rigged?
>>
So, uh, again, you know, both these beers
were incredibly close to each other. I.
I, um, completely agreed with Dave in terms of
the finish that was coming off, you know, um,
the second beer, which was, uh, indeed
a little honkin.
>> Dave (18:24):
Yeah.
>>
It. It seemed like there was something that was out of balance
and, like, this doesn't belong here.
>> Dave (18:30):
Yeah.
>>
And I think that that became distracting to say. You know,
I would expect, you know, Heineken to finish
clean and not have something that, you know, is there
that shouldn't be there.
>> Dave (18:41):
Yep. Yep.
>>
And so.
>> Dave (18:42):
So we were wrong. It's not that we
were wrong. It's. Heineken was wrong.
>>
I would. The. For this. I think the thing that I
admire is that how. Well, they have made both these
where. I really don't think that the. The flavor
variations are that
you're missing anything between these.
>> Dave (19:01):
Been a long time since I've. I drank
Heineken, but I will say this like, this
makes me feel like if I was a Heineken drinker,
I could switch to NA and you'd be okay. I'd
be totally fine.
>> Julianna (19:14):
You'd be so I, I think that
is really good that they have. And I'm sure the
technology is caught up because remember like, when
Odules was first come out as a non alcohol.
Well, right. I mean, and things like that, it sort of
was very off putting and it was like there was no way that
like, if I'm not going to drink beer because of
(19:35):
calories and, or alcohol, I'm just not going to drink beer,
you know. But things have apparently
gotten a lot better since the days
of the dawn of Odules. So that's
pretty cool, don't you think?
>> Dave (19:47):
Or maybe all these beers have gradually
been making their beer worse and worse so
that when they make an NA version, it's okay.
>> Julianna (19:56):
We'll be back after this brief interlude.
Welcome, um, back everyone. Here we
are for another summer of
questionable decisions. And
today's questionable decision. We are taking four
macro beers that are.
>>
Dave more right than Mike.
>> Julianna (20:16):
Well, and also, there's never been a question about it.
Dave more right than Mike. But anyways, we're taking
four macro beers that are very
popular and we're pinning them head to
head. The real version versus
the non alcoholic version. What about the, the liquidy
part? Can you drink the liquidy part? And you can drink the
(20:36):
liquidy part. Yes. The
boys do not know what version
is what. So this is a blind tasting. They get
a glass one, a glass two. And they
don't know anything about it. And they have to tell me
what is the real and what is the not real.
>> Dave (20:54):
So girls rule and boys drool, of.
>> Julianna (20:57):
Course, as if there was a doubt.
>>
So we had a, uh, bit of a nice discussion there
during the break that, you know, was,
I think, just the evolution of how these
products have come around. And so those
early NA versions that were
available domestically in the US um,
were o' Tools and uh,
(21:21):
Peroni, uh, were, yeah, probably the most
common, uh, available NA beers.
And you know, it was interesting that our,
you know, I would encounter friends that
we would go out and they
just simply couldn't drink alcohol, you know,
um, for a variety of reasons.
>> Dave (21:41):
Sure.
>>
You know, and they would ask me, they go, well,
what's the best NA beer? And I go, well, you only have like
two to choose from, man. So, you know, they both suck all
day long.
>> Julianna (21:50):
Yeah.
>>
And I, and I think that the production, uh,
techniques have vastly improved.
So on Top of boiling out
the, you know, alcohol is the use of
a centrifuge, um, that actually
separates the. Basically the water
and the alcohol, you know, from the beer itself.
(22:11):
And it's a, it's an interesting, you know,
uh, production process. Not cheap, um,
and definitely takes a lot more time and
very difficult to maintain the flavor profile,
um, for all of these, you know, processes. When you're
removing, you know, something, you're going to
be removing something else that you didn't
(22:31):
intend, you know, basically.
>> Dave (22:32):
But I think also a lot of it comes down
to that. The demand for
like non alcoholic versions of beer
has been growing. And I think like, like
you see Athletic Brewing Company, who has
basically.
>>
Which we covered here.
>> Dave (22:50):
Yeah. Who's cornered the market for American craft
beer for as far as non, uh,
non alcoholic beer goes. Like, they built their
process and their recipes and everything they
do around making non alcoholic
beer versus taking the recipe or the
process for a, uh, beer.
(23:10):
An alcoholic beer and then
removing the alcohol. You know, I think
there's a couple of distinctions there
that the market demand has changed
the way that people think about making NA
beers.
>>
So, uh, the beers in front of us. Um.
>> Julianna (23:28):
Yes. We are now on to beer number three.
>>
Super creamy. Uh, that's the thing that,
you know, first strikes me with with this particular
beer. Um, and both versions.
>> Dave (23:39):
Yeah.
>>
By the way, really, uh, kind of,
um, a little
heavier on the palate definitely. Than the Heineken.
>> Julianna (23:48):
The carbonation is different and, um.
Yeah. And the viscosity on it is different.
>>
Uh, I'm gonna guess, uh, by process of elimination,
this is the Stella.
>> Dave (23:58):
Yeah, that's. Yeah. Because it's.
I'm. I'm banking on the Corona being kind
of skunky.
>>
Yep.
>> Dave (24:05):
In a different way than the Heineken was skunky.
>> Julianna (24:08):
Okay.
>> Dave (24:09):
Um, that's fair. The
number two seems a little sweeter to
me, which almost makes me think
that's the N A. Um, because
we've.
>>
Been fooled by that the whole time.
>> Dave (24:28):
I don't know though, man. Damn it.
>>
I would say that number one is NA beer. Number
two is a real beer.
>> Dave (24:36):
Wow. All right. We're gonna be that.
>>
We said Dave.
>> Dave (24:40):
No, I said number two was the NA because it tasted a little
sweeter.
>>
Yeah. I'm gonna stick with that.
>> Dave (24:45):
All right, so he's going. Number one's na. I'm saying
number two is the N A.
>> Julianna (24:50):
Okay.
>> Dave (24:51):
Ah. And we both say it's Stella.
>> Julianna (24:53):
Okay. Um, the Stella is correct.
>>
Yeah. Wow. One thing correct.
>> Julianna (24:58):
What are you going to rate them?
>>
Um, these Are, uh, These are a little lower.
I think I'm gonna say the. What I thought was a real beer was
a three and a half. The other one is
a two.
>> Dave (25:12):
I'm gonna go three for both.
So just more or less three.
But Mike had one little bit of difference.
So we're pretty close now.
>> Julianna (25:25):
Now that you know that this is Stella and you've had
Asahi and you've had Corona. I mean, um,
Heineken.
>> Dave (25:32):
I still say Asahi.
>> Julianna (25:33):
Asahi still is your number one.
>>
I mean, Stella flight.
>> Julianna (25:37):
Okay. Right. And Stella is
very popular.
>> Dave (25:42):
Um, I used to. Dude, Stella used to be
your go to. Dude. I'd go to the grocery store every, you
know, every Friday on payday and get a six pack of
Stella. And I was living like a king.
>> Julianna (25:53):
Okay. No, I mean, I just find that really
interesting because I know so many people that
tell me that Stella is their jam and
nothing can compare. Now, I appreciate the
creaminess that you get out of the Stella
versus the Heineken, let's say.
Like, I could tell the
(26:14):
Asahi was meh Lager, like traditional
lager. The Heineken was a little
watery. And, um, the
Stella was a little creamier, you know, like fuller
in flavor.
>>
Yeah.
>> Julianna (26:26):
And I guess, like, you know, if I want a true
lager, the Asahi is going to be
it. But if I'm wanting something on the creamier side, then
Stella would be it.
>> Dave (26:38):
I. I, uh, mean, I think part
of what appeals to me about the Asahi
is the dryness in that it is
very crisp and clean. I think the
Stella is okay. I, um, just think
it's.
I don't know, it's just
(26:58):
not as well defined to me. Yeah.
>> Julianna (27:01):
Okay, that's fair. Well, the
reveal is
okay.
Oh, number one is
the non alcoholic.
Number two is the alcoholic.
>>
There you go, boo. There we go. I'm
sorry, I'm at one and two.
>> Dave (27:21):
All right, that's fine.
>>
There we go, people.
>> Julianna (27:23):
All right, coming back, folks. Coming back.
>> Dave (27:26):
I think me and Mike are both 1. 1. And
I would say it's been quite.
>>
A while since I've had, you know, Stella. Uh,
and probably without
having the product, it would be very
difficult to convince me that was a lager.
It just, you know, uh, it was so creamy.
And I tend to think that the vast majority of
lagers are very crisp. And
I would. Yeah, very light. And I would not
(27:53):
normally probably use the word creamy with the vast
majority of loggers.
>> Dave (27:57):
It finishes more like.
>>
Feels like it's a halfway house between, you know,
um, between an ale and a lager. Yeah,
yeah.
>> Dave (28:06):
When's the last time you had Stella? Uh, on,
on draft.
>>
It. It has got to be over 15 years.
Yeah. Easily. Yeah. I need one of those
things. Yeah.
>> Dave (28:16):
Um, I think the next time I go somewhere, I want to try one,
one or two of these beers on, on draft
to see, you know, because I think you get the real character of
a beer when you get it out of the keg. And.
>>
You know, there's something very distinctive about this next
pair.
>> Julianna (28:34):
Right. I m mean,
right.
>>
Vastly different color.
>> Julianna (28:40):
Vastly. Okay.
All right. So we know by
default that this is
the Corona. Corona.
>> Dave (28:51):
Yeah. Especial.
>> Julianna (28:53):
Yes. The Corona Extra that is
been in all the commercials. Blah, blah, blah.
>> Dave (28:59):
Okay. Yeah.
I think number one is the real deal.
And number two is. Number two,
it's got this vegetable or
vegetable?
>> Julianna (29:19):
Vegetable.
>> Dave (29:20):
No, well, it's.
>>
Because it's very different.
>> Julianna (29:23):
Are you thinking of the pickle beer?
>> Dave (29:24):
It tastes. No, it tastes like it's got this vegetable
soup flavor to me.
>>
Uh, number one is this segment three or four.
Okay. Yeah. We still have a lot more time to chat about this.
All right, I can him out on about this. All right.
>> Dave (29:37):
Him and ho.
>>
Well, they're definitely vastly different
colors. Number, uh, two is a lot darker
than number one.
>> Julianna (29:47):
Yeah. And this is interesting because the other three that
we've had are similar colors, almost identical.
>> Dave (29:53):
Yeah.
>> Julianna (29:54):
We'll be back with more musings in just a minute.
Welcome back, everyone. Today is
a summer of questionable decisions. And.
And our questionable decisions that good
old boy Dave has thrown at us today.
>> Dave (30:11):
Is dun, dun, dun.
>> Julianna (30:13):
Right. He gave us four
macro beers that are rather popular, um,
from different parts of the world.
>> Dave (30:21):
Sure.
>> Julianna (30:22):
And he
gave us the alcoholic and non alcoholic
versions of those. I know what's going
on. The boys do not. This has been a blind tasting of those
four macro beers and
the non alcoholic and alcoholic versions.
So we have done the
(30:42):
Asahi from Japan. We have done the
Heineken, we have done the
Stella. And now last but not least, we know
by process of elimination that this is
the Corona. Yes.
And previous
to this, to this one,
(31:04):
all of the. Both the non alcoholic and alcoholic versions
have been a very similar color to each other.
>> Dave (31:09):
Yeah.
>> Julianna (31:10):
But this one is very
distinctively different.
>>
Yeah. So I mentioned that number two is much darker
than number one. Um, you know,
it's almost got an orange hue. Yeah.
>> Dave (31:25):
Versus the light gold of number
one.
>>
I am gonna go with number. Uh, one
is the beer. Number two is the inning.
>> Dave (31:35):
Yep.
>>
Um, you know, it's the
finish off number two. To me, that is a Bit
of, um,
there's something that's missing, or I should say overtly
bitter on the back end of number two. And it has a
watery, you know, mouth feel to it.
Um, again, you know, it's like, it
(31:56):
feels like somebody's taken something out of there. I don't know.
Uh, but number one is a lot
creamier. It seems to be very well balanced.
>> Julianna (32:06):
Someone once said to me that non
alcoholic Corona tastes like second
or third.
>> Dave (32:12):
Runnings from,
from your mash ton.
>> Julianna (32:17):
Yeah, from your mash ton.
>>
I can buy that. Um, and again, you
know, I, and.
>> Dave (32:22):
That might be how they make it.
>>
The process, you know, here is, it is not,
it is not additive. It is subtracting something
away from after you make the beer. And um,
I think that's what really makes it exceptionally tough
to, to do these and do these well.
But, um, yeah, I am going to stick
with my instinct here.
>> Dave (32:45):
No.
>>
One is the beer. Number two is.
>> Dave (32:48):
I agree with you. And for me, the number two,
it's the, it's sort of a vegetal
kind of flavor that comes through in the back end and
it's almost like turnip greens. Yeah, there's, yeah, there's
something like, like Campbell's
soup or something. Oh, that's, you know, that's been in the can
too long.
>>
Something that's just like a better you don't want in a
beer.
>> Dave (33:10):
Yeah, yeah, this, uh, weird,
weird flavor that makes you think they either
did something extra to it
or flavor it.
>>
Up on the back end.
>> Dave (33:21):
Yeah.
>> Julianna (33:22):
Okay. Well, you guys are absolutely
right.
>>
Well, of course we are about that.
>> Julianna (33:27):
I went, so number one is two and two. So
number one is the original Corona and number
two part of this, right?
Number two is the non alcoholic.
>> Dave (33:39):
Yeah.
>> Julianna (33:40):
Yes.
>>
My count was two and two. Dave, what was yours?
Same. Oh, how about that?
>> Dave (33:45):
Yeah, but that means. Yeah,
we're not experts. We just pretend to
be on tv. Yeah, yeah.
>>
Really fascinating, uh, you know,
uh, pairing, um, and to do this
blind, um, I don't know,
it really has me
thinking how
far, uh, producing really good NA beers
has really come. I, I really love the
(34:14):
athletic brewing, you know, uh, that has been
introduced to the market in the U.S.
you know, over the last two years. Really great
beers. I have a lot of friends that
don't, um, drink alcohol and, and they,
when they are with me, they bring that along or I
bring it for them and I feel very comfortable with
(34:35):
those.
>> Dave (34:35):
And I think that's a good one. I think there's the
one from Brooklyn. Um, that's
A nice NA Beer Brew
dog has one that they've done. A
lot of breweries are making them. Some are great
Summer athletic, I agree,
is probably, if you're looking for just
(34:56):
across the board, different styles because they have
stouts, pale ales, they have, you know, they
have some lagers and golden nails and all the different
things. I think athletic is probably across
the board. But if you're. But if you were
Mike, looking at
someone who's like, I just want to go to the grocery store, I want to go
(35:16):
to Kroger. And if I can't find athletic or I
don't want to pay because it's a little pricey, if
I just want to get a cheap six pack of in a
beer and hang out with.
>>
The boys, I don't think that you're going to be
disappointed with these macro brands.
Um, that would probably be what I would
do. I think that there are people that make better
NA beer.
>> Dave (35:38):
Yeah, yeah.
>>
But, uh, look, if this is your jam and
who knows, maybe you're buying it for a group
of people, you know, going to a party, you're
heading out on the boat, you're going to the lake, you're not really quite
sure who's going to be there, and you're just trying to throw something in the
cooler. It's like. Well, I'm not really quite sure, but maybe,
you know, somebody doesn't want to drink alcohol, so they, you know, would love an
(35:59):
NA beer. I. I don't think you're going to go wrong with, you
know, any of these.
>> Dave (36:04):
What? So we did we rate the Corona?
>>
Uh, we did not. Yeah, yeah.
>> Dave (36:10):
I mean, the original one, I would give a
three, but I mean the, the other one, I, I
would almost. I would have to give it a two or a one.
Yeah, I think, I think that's the only one.
And maybe if you, maybe if you stuck a lime in it, it would be
better.
>>
Oh, I think it would obliterate the variations
between the two.
>> Dave (36:28):
Yeah.
>>
Really hard. Absolutely. I don't think you would,
uh, other than the color, I don't think you would be able to pick
out between the Cronian and the na. As soon as you
would add a.
>> Dave (36:40):
Well, then, then I think you'd be okay. Like you said,
you know, saying, hey man, if you, you know,
I'll have an Asahi dry. Get my buddy here in
Asahi 0.
>> Julianna (36:51):
Yeah.
>> Dave (36:51):
You know, and you'd both have what you want,
you know, and you'd be good.
>> Julianna (36:55):
Yeah, yeah, exactly.
>>
Well, this is, uh, absolutely a, uh, super
hot uh, topic right now about na,
you know, products in general. And,
you know, I'm, um, I know we've
had, uh, some discussion about NA
clear, uh, liquids like gin and vodka. Yeah.
And there, uh, actually has been some NA whiskey. Although
(37:19):
I. Yeah.
>> Julianna (37:21):
What?
>>
Yeah. Um, but I
think that, uh, you know, looking across all
of those other NA products, I think you're going to come
closer to the real deal with beer,
for sure.
>> Dave (37:35):
Yeah, I agree with that. I think. I think the
process is there and you're not having
to make as many adjustments
or, or walk into a situation.
>>
Thinking I'm missing something out on something.
>> Julianna (37:47):
Yeah.
>>
Um, I don't think you should feel like that with,
Especially with these products. I don't feel like
walking away from these flights going, yeah, you
know, the real beers are really good, but, you know,
the. Any ones, I always felt like. No, I wouldn't
say that.
>> Dave (38:02):
Yeah, absolutely.
>> Julianna (38:05):
Well, I think this was a really good episode and
again, like, just showcases how far n a
beer has come.
>> Dave (38:11):
Yeah.
>> Julianna (38:11):
Not that any one of us here at the table would
necessarily be drinking it.
>>
Nope.
>> Julianna (38:16):
Anyways, uh, well, that's going to do it for today. Good old boy
Mike. Thanks so much for being here.
>>
Hey, thanks for joining us on this episode of Sip, Suds
and Smokes. I'll invite you to go back, check out our back
catalog of over 600 plus episodes.
And, um, you may capture me at the bar, but
definitely not drinking any beer. I'll ask you to
keep on sipping.
>> Julianna (38:37):
Good old boy Dave. Thanks for being here.
>> Dave (38:39):
Hey, that's great. Thanks.
>> Julianna (38:41):
Everybody, this is good old gal Juliana. Keep on chuggling
and catch you next time.
>> Announcer (38:47):
We hope you enjoyed this episode. If
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>> Julianna (38:56):
Give it a little tappy. Tap, tap,
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(39:21):
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well, come back, join us for another
(39:43):
episode and keep on sipping.
(40:25):
This has been a 110 hand production of
SIP, Suds 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 the following beers and their
doppelgangers from Asahi
Group holdings via, uh, Beer
Perona is the Asahi Super
Dry Japanese Lager and
asahi super dry
0.0 non alcoholic.
>> Dave (00:23):
I like how he reads worse than I do.
>>
From abnbev, the Stella Artois
Euro Pale Lager and The Stella
Artoire 0.0 NA Lager
from Heineken. Uh, we have the Heineken
Bureau Pale Lager and the Heineken 0.0
NA Lager from ABNVaving
M from Grupo Modelo. Si, senor.
(00:47):
Uh, is, uh, Corona Extra Mexican
Logger and the Corona na Logger.
>> 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.
>> Dave (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It
sips suds and smokes with your
smoke and host the good old boys.
>> Dave (01:50):
Suds.
>>
Suds.
>> Announcer (01:52):
Suds. It's time for more suds.
>> Julianna (01:59):
Hey there. Welcome to another
sud segment where we don't care
if your SRM score is 1 or
over 40, we welcome you all
to this show. And if you exactly
get that joke, you're extra cool.
And you're very kind of low on.
>>
The pasty side of things.
Like a three.
>> Dave (02:23):
I'd say Julie is a, uh,
one and a half, maybe two. Uh,
yeah, my left forearm is probably a seven.
>>
Depends if it's direct light.
>> Julianna (02:35):
Yeah, yeah, that's fair.
>> Dave (02:36):
Mike's a ginger, so he's going to be
four to five.
>> Julianna (02:40):
Nice. Nice. Well, I'm one of your
hosts, good old gal Juliana. And joining me at
the table today is good old boy Mike.
>>
Well, you know, when I wanted to grow up, my SRM number
wanted to be like 8. But you know, I'm still just like a
4.
>> Julianna (02:55):
You're a work in progress.
>>
Yes.
>> Julianna (02:57):
Nice. Good old boy Dave. Hello.
>> Dave (03:00):
God almighty. I'm not part of this.
>> Julianna (03:04):
But you are.
>> Dave (03:06):
I know.
>> Julianna (03:07):
You so are.
>> Dave (03:08):
I'm fighting it, but it's a
losing battle.
>> Julianna (03:12):
It is? Yes. Well, it is
way too hot to be outside,
even at 9. 00pm so you know what
that means.
>>
It's summertime.
>> Julianna (03:24):
Exactly. And since it's too
hot to go outside and do you know,
stupid things, we might as well stay inside and
enjoy another installment of our long running.
>> Dave (03:35):
Series called Summer of
Questionable Decisions.
>>
I shake my hips just a little bit more.
>> Julianna (03:45):
Yeah.
>>
You know, when Netflix come calling, I'm
absolutely gonna sell that soundcloud for millions and
millions of dollars.
>> Julianna (03:52):
You should.
>> Dave (03:53):
As long as I get $1
million.
>> Julianna (03:58):
Well, good old boy Dave, this all came from your
evil little brain.
Singular, not plural. So why
don't you tell us what.
>> Dave (04:09):
Brain cells you know, my brain may be a little,
I mean evil, but it's not. Wait,
um, you know what? Whatever.
>>
So.
>> Dave (04:20):
So. Especially in the summer when it's hot. God, you guys
suck. Especially in the summer when it's hot, a lot of people go to the
grocery store and pick up a six pack of their
Macro Lager. But more and more these
days, consumers want non alcoholic drinks.
Idiots. In uh, response to that trend,
many breweries are making NA versions of their
(04:41):
most well known brands. Today we'll be blind
tasting four well known
macro or big for
those of you who don't speak Latin, lagers.
And alongside each one they're non
alcoholic doppelganger. To see
what? Uh, to see not only if we can tell
the difference, but could they potentially be
(05:04):
better? Good old boy Mike, tell
us what the macros we'll be trying today
are.
>>
We will be tasting and discussing the following
beers and their doppelgangers, uh,
from one to five. And here are those products now
from Asahi, uh, Asahi
Asahi Group holdings via uh,
Bira Perona is the Asahi
Super Dry Japanese Lager and Asi
(05:30):
asahi super dry
0.0 non alcoholic.
>> Dave (05:35):
I like how he reads worse than I do.
>>
It's just, you know, just that one word. From ABN
Bev, the Stella Artois
Euro Pale Lager and The
Stella Artoire 0.0 in a
lager from Heineken, uh, we have
the Heineken Europa Lager and the
Heineken 0.0 N A lager
(05:57):
from Abnvaving M from Grupo Modelo.
Si, senor. Uh, is uh,
Corona Extra Mexican Lager and the
Corona Na Lager. So
uh, one thing that I would tell you uh, as a frame of
reference is go back and listen to a
prior uh, episode that we had that
we did a blind tasting on, which is called do
(06:19):
Canadian, uh, geese drink Canadian Beer.
Which we won a stellar award for that
episode. Our uh, producers, uh, both
um, were found that this was an excellent
uh, audio program. So which
featured a blind tasting of all the beers
and it were non alcoholic and none of us figured
(06:40):
that out. I thought they were all Canadian beers.
>> Dave (06:41):
There was only one entry that year. So.
>>
Yeah.
>> Dave (06:45):
But we've also, they could go back and listen
to another episode which I don't know the name
of, where we blind tasted a dozen
or so macro loggers.
>>
Yeah, yep.
>> Dave (06:57):
So, uh, we've had all These beers before.
>>
I like the continuity of st of stupidity. That's what
I like the most about this.
>> Julianna (07:04):
And we are consistent in our stupidity.
>> Dave (07:07):
Nobody's dumber than us.
>>
Of all of the little brains, you're my favorite.
>> Dave (07:12):
You made me feel so special.
>> Julianna (07:14):
That's so sweet. Okay. All
right, so we're going to be tasting these products
on the fly and giving our tasting notes rating them from
M1.
>>
I literally have a cup 1 and 2 in front
of me. Nothing.
>> Dave (07:27):
And some of these have already collected flies, so
that's even better, right?
>> Julianna (07:32):
Yes.
>>
So flavor crystals.
>> Julianna (07:34):
I know the difference between the alcoholic and non
alcoholic beers, but my two wonderful
co hosts have no idea.
>> Dave (07:42):
You know what's funny is when you said, I know the difference
between the alcoholic and the non alcoholic, I could see you
looking at me and then kind of looking at Mike, and I was
like, I don't know if you can tell the difference.
>>
So, uh, for our first pairing.
>> Julianna (07:56):
Yes.
>>
Uh, the, uh, one that I have in the second
glass has a lot more body and flavor to it. I'm
gonna say that is the real deal beer.
>> Julianna (08:05):
So is that number one or number two?
>>
Number two.
>> Dave (08:12):
Man.
>>
I'm declaring number two is the beer.
>> Dave (08:16):
Are these even the same thing? Like, sort of.
See, I almost wonder if they're trying to trick you
into.
>>
Into putting a lot more sugar and body in the.
>> Dave (08:30):
Yeah, like, where they're like, well, we
put all this extra stuff in there that we didn't ferment out.
>>
We put alcohol in one beer, we put flavor in a different
beer.
>> Dave (08:39):
Yeah. Keep up with it.
So which one do you think is.
>>
The na beer number? Uh, two.
>> Dave (08:46):
I agree. Yes. I think number two, I
think they put all the flavor in the
alcohol.
>>
And number two, correct number one, tastes
washed out. Um, so a very common technique of actually
removing alcohol to beer is to boil it out.
Um, that is probably the most common method that most.
Most brewers are using. And, you know, when you
do that, you basically lose.
You lose not only alcohol, you lose a lot of flavor, uh,
(09:13):
body, you know,
a lot of underpinnings of sugar, uh, which
definitely usually reduces calories in additional
reducing.
>> Dave (09:22):
Okay, so before we go further
of the Corona,
Heineken, Stella and
Asahi. First off,
which four of those pairs do you think this.
>>
Oh, that's good. That's. That's a little tougher.
Well, this is. This is fairly dry, so, you
know, I'm gonna stick. This is the Japanese beer.
>> Dave (09:53):
All right. You think she went in order? You think this is.
>>
No.
>> Julianna (09:56):
Okay. He's Right. He's right. This is the
Japanese beer. So this is.
>> Dave (10:01):
Which was actually, which was actually made in
Italy. So.
>> Julianna (10:06):
Okay, whatever.
>> Dave (10:07):
Okay. And he thinks the
alcoholic beer is number two. Number
two. And the NA is one.
And just, uh, for.
>> Julianna (10:17):
And do you think the same
thing.
>> Dave (10:20):
Or do you think, you know, I'm going to just
create some drama. I'm gonna. You've already said
it's Asahi, so I can't go against that.
But I'll say the opposite, that the
alcohol beer is one and then na is two
because I think they pump some extra flavor into that na
beer.
>> Julianna (10:41):
Okay, well, what would you rate
these first of all?
>> Dave (10:46):
Oh, they're both, they're both a two.
>>
Do the reveal and rating after. Uh, but
yeah, I would rather rate it before reveal.
We'll do this after the break.
>> Julianna (10:55):
Yeah, we'll be right back after the break.
Foreign.
Welcome back, everyone. You are here
with us for another summer of
questionable decision, aren't you?
>> Dave (11:10):
Sorry. Don't you Sad or
not on.
>>
Is it a zero?
>> Julianna (11:16):
So today we're taking four rather
popular Macro beers
lager and pairing them with
their non alcoholic counterpart,
blind tasted. I know what's going on.
The boys do not know what's going.
>> Dave (11:33):
On, which is normal.
>> Julianna (11:34):
And they're gonna tell me what
is, what is real and what isn't real.
>>
Where's the break on this?
>> Julianna (11:43):
Yeah. So in tasting,
um, what, which one do you like
better and what are you rating them
out of what we have right now?
>> Dave (11:55):
I think number two had more flavor.
100%. And I would give it,
God, maybe a
three.
>>
Ooh.
>> Dave (12:07):
Just. I don't know, man. Like, it's not great,
but I don't know. What do you think, Mike?
>>
Number, uh, two is my pick for being a beer.
Um, I think it is dead on for a nice dry
lager. Um, and I'm gonna give it a four.
>> Dave (12:21):
Whoa. Okay, now. All
right, so you, you say number two is
the real beer.
>>
Correct.
>> Dave (12:29):
And number one is the na.
>>
That's correct. For the one.
I'm going to say. I don't know what a zero
beer is supposed to taste like, so that's a little
difficult for within my.
>> Dave (12:41):
Yeah.
>>
To have. How do you know you've done this? Well, other
than the fact that there's nothing in there like flavor or
beer.
>> Dave (12:48):
Or alcohol, I.
I just think number one is like non offensive.
So it's like I don't have a lot to say bad about it.
>>
So nothing there.
>> Dave (12:58):
So I would give it a tie. I'd say it's A number. It's a
three as well.
>>
I'm gonna say that I would probably give the one,
uh, cup of wine would be a sips. Rating of
two.
>> Dave (13:08):
Okay. So Mike's four and two.
>>
I'm three and three, so very non committal.
>> Julianna (13:14):
So the super dry
Asahi, full flavored.
>> Dave (13:19):
Yeah.
>> Julianna (13:19):
Is number one. And you'll see
the 0.0
super dry Asahi is number two.
>>
Interesting. Fascinating.
>> Dave (13:30):
Yeah.
>> Julianna (13:31):
Uh, and here we are.
>>
And here we are.
>> Dave (13:33):
We're rating everything a 3. Because I win is
right. Ooh, I need to record.
Say that again so I can get a cleanup.
>>
No, I think we're good.
So, uh, you know, really, I mean,
number one, definitely half the body that you
would see, you know, in, uh, the second
glass here.
>> Dave (13:53):
Yeah.
>>
And, you know, I think to today's point, that may
be some way in which they're enhancing, you
know, a zero calorie beer is to,
you know, they're. They're adding in more body to
make up for the absence of alcohol and making it feel
a lot fuller on the palate.
>> Dave (14:10):
Yeah. Yeah, I think that's exactly what they did.
>> Julianna (14:13):
Okay. All right, let's go on to
number two.
And good job, guys.
>>
Really?
>> Julianna (14:22):
Yeah.
>> Dave (14:23):
All right, well, better job by me, but
okay. It's kind of skunky.
>>
Yep.
>> Dave (14:30):
M. Something says Heineken.
>>
Yeah.
M. Oh, wow.
>> Dave (14:37):
This is.
>>
Yeah, I'm definitely thinking Heineken all the way.
>> Dave (14:42):
Yeah.
>>
Um, Heineken.
>> Dave (14:44):
And I say number one is the real beer.
M.
>> Julianna (14:50):
Okay, well, I am not going. I.
Both of you picked the correct beer, so
yay to you guys.
>>
Okay.
>> Julianna (14:58):
For. For picking Heineken.
>>
I was going for an unprofessional moment.
>> Julianna (15:03):
But, you know, um,
but do you think that part of the. You call it
skunkiness. Do you think part of that is the
yeast strain?
>> Dave (15:12):
No, it's the green glass.
>> Julianna (15:14):
I was trying to be nice.
>>
Um,
well, I will say that these are a lot closer
from a. From a flavor profile.
>> Dave (15:29):
Yeah, it's the.
>>
The variation between, uh, these two
is incredibly subtle.
>> Dave (15:35):
Are you getting something a. I
don't know what it is at the end of number two. Like,
it's just. That's what makes me think if
that shouldn't be there. Yeah. Like. Like,
like maybe it's the absence of something that
should be there.
>>
I'm gonna go with number one is the beer and number
two is the na.
>> Dave (15:56):
Yeah. Since Mike agreed with me, I will keep my
answers because,
you know. Yeah.
>> Julianna (16:05):
M. Wait, so you're saying that number one.
>> Dave (16:07):
Number one's real? Number Two.
>>
Dave and I are on the same page for this.
>> Julianna (16:12):
Okay.
>>
Yes.
>> Julianna (16:13):
Um, and what are you reading number one.
>>
Um, I'm gonna give it a three. I'm. You know,
it tastes like Heineken all day long. So does number
two. You know, I mean, from a taste.
>> Dave (16:24):
Profile right up to the last. Yeah. Number two.
>>
I'm just gonna give both of these a three for my perspective.
>> Dave (16:29):
Oh, very non committal.
>>
Here.
>> Dave (16:37):
I'm keeping score over here.
>> Julianna (16:38):
Wow.
>>
That means two for Juliana, zero for
Dave. I have a spare room,
buddy. There's no AC in there, but you. You can sleep
in there.
>> Julianna (16:48):
Okay.
>>
I like this.
>> Julianna (16:51):
Before we get to. Before we get to the reveal. Okay.
>> Dave (16:53):
Yes.
>> Julianna (16:54):
The Asahi versus the Heineken.
Like, Japanese.
>>
I like the Japanese. Yeah.
>> Dave (17:02):
He was better. Because that. The skunkiness
is. It's like you accept it as part of
Heineken. It doesn't mean it's okay.
>>
You know, uh, every time that I would. I would
have a Heineken, right now, I am. I'm.
There's, like, a hall of notes and song that just, like,
jumps into my head, you know?
>> Dave (17:20):
Man eater.
>>
No, oddly, that's not it. You
know, so.
>> Dave (17:25):
So.
>> Julianna (17:26):
Okay. I. Just curious.
Well, yes.
>>
Maneater.
>> Dave (17:32):
Yes.
>>
Oh, there she goes.
>> Julianna (17:34):
Oh, my God.
>>
She's a man eater.
>> Julianna (17:36):
Okay, the reveal is as
follows.
>> Dave (17:40):
Oh.
>> Julianna (17:41):
Number one is the zero.
What? And number two
is the real.
Wow.
>>
All right. Damn this. I'm
batting 0 and 2 here. God,
really?
>> Dave (17:57):
Hey, there's no way I.
>> Julianna (17:59):
There's a way.
>> Dave (18:00):
You made that up.
>> Julianna (18:01):
How did I make it up?
>> Dave (18:02):
You made it rigged.
>> Julianna (18:04):
How did I make it rigged?
>>
So, uh, again, you know, both these beers
were incredibly close to each other. I.
I, um, completely agreed with Dave in terms of
the finish that was coming off, you know, um,
the second beer, which was, uh, indeed
a little honkin.
>> Dave (18:24):
Yeah.
>>
It. It seemed like there was something that was out of balance
and, like, this doesn't belong here.
>> Dave (18:30):
Yeah.
>>
And I think that that became distracting to say. You know,
I would expect, you know, Heineken to finish
clean and not have something that, you know, is there
that shouldn't be there.
>> Dave (18:41):
Yep. Yep.
>>
And so.
>> Dave (18:42):
So we were wrong. It's not that we
were wrong. It's. Heineken was wrong.
>>
I would. The. For this. I think the thing that I
admire is that how. Well, they have made both these
where. I really don't think that the. The flavor
variations are that
you're missing anything between these.
>> Dave (19:01):
Been a long time since I've. I drank
Heineken, but I will say this like, this
makes me feel like if I was a Heineken drinker,
I could switch to NA and you'd be okay. I'd
be totally fine.
>> Julianna (19:14):
You'd be so I, I think that
is really good that they have. And I'm sure the
technology is caught up because remember like, when
Odules was first come out as a non alcohol.
Well, right. I mean, and things like that, it sort of
was very off putting and it was like there was no way that
like, if I'm not going to drink beer because of
(19:35):
calories and, or alcohol, I'm just not going to drink beer,
you know. But things have apparently
gotten a lot better since the days
of the dawn of Odules. So that's
pretty cool, don't you think?
>> Dave (19:47):
Or maybe all these beers have gradually
been making their beer worse and worse so
that when they make an NA version, it's okay.
>> Julianna (19:56):
We'll be back after this brief interlude.
Welcome, um, back everyone. Here we
are for another summer of
questionable decisions. And
today's questionable decision. We are taking four
macro beers that are.
>>
Dave more right than Mike.
>> Julianna (20:16):
Well, and also, there's never been a question about it.
Dave more right than Mike. But anyways, we're taking
four macro beers that are very
popular and we're pinning them head to
head. The real version versus
the non alcoholic version. What about the, the liquidy
part? Can you drink the liquidy part? And you can drink the
(20:36):
liquidy part. Yes. The
boys do not know what version
is what. So this is a blind tasting. They get
a glass one, a glass two. And they
don't know anything about it. And they have to tell me
what is the real and what is the not real.
>> Dave (20:54):
So girls rule and boys drool, of.
>> Julianna (20:57):
Course, as if there was a doubt.
>>
So we had a, uh, bit of a nice discussion there
during the break that, you know, was,
I think, just the evolution of how these
products have come around. And so those
early NA versions that were
available domestically in the US um,
were o' Tools and uh,
(21:21):
Peroni, uh, were, yeah, probably the most
common, uh, available NA beers.
And you know, it was interesting that our,
you know, I would encounter friends that
we would go out and they
just simply couldn't drink alcohol, you know,
um, for a variety of reasons.
>> Dave (21:41):
Sure.
>>
You know, and they would ask me, they go, well,
what's the best NA beer? And I go, well, you only have like
two to choose from, man. So, you know, they both suck all
day long.
>> Julianna (21:50):
Yeah.
>>
And I, and I think that the production, uh,
techniques have vastly improved.
So on Top of boiling out
the, you know, alcohol is the use of
a centrifuge, um, that actually
separates the. Basically the water
and the alcohol, you know, from the beer itself.
(22:11):
And it's a, it's an interesting, you know,
uh, production process. Not cheap, um,
and definitely takes a lot more time and
very difficult to maintain the flavor profile,
um, for all of these, you know, processes. When you're
removing, you know, something, you're going to
be removing something else that you didn't
(22:31):
intend, you know, basically.
>> Dave (22:32):
But I think also a lot of it comes down
to that. The demand for
like non alcoholic versions of beer
has been growing. And I think like, like
you see Athletic Brewing Company, who has
basically.
>>
Which we covered here.
>> Dave (22:50):
Yeah. Who's cornered the market for American craft
beer for as far as non, uh,
non alcoholic beer goes. Like, they built their
process and their recipes and everything they
do around making non alcoholic
beer versus taking the recipe or the
process for a, uh, beer.
(23:10):
An alcoholic beer and then
removing the alcohol. You know, I think
there's a couple of distinctions there
that the market demand has changed
the way that people think about making NA
beers.
>>
So, uh, the beers in front of us. Um.
>> Julianna (23:28):
Yes. We are now on to beer number three.
>>
Super creamy. Uh, that's the thing that,
you know, first strikes me with with this particular
beer. Um, and both versions.
>> Dave (23:39):
Yeah.
>>
By the way, really, uh, kind of,
um, a little
heavier on the palate definitely. Than the Heineken.
>> Julianna (23:48):
The carbonation is different and, um.
Yeah. And the viscosity on it is different.
>>
Uh, I'm gonna guess, uh, by process of elimination,
this is the Stella.
>> Dave (23:58):
Yeah, that's. Yeah. Because it's.
I'm. I'm banking on the Corona being kind
of skunky.
>>
Yep.
>> Dave (24:05):
In a different way than the Heineken was skunky.
>> Julianna (24:08):
Okay.
>> Dave (24:09):
Um, that's fair. The
number two seems a little sweeter to
me, which almost makes me think
that's the N A. Um, because
we've.
>>
Been fooled by that the whole time.
>> Dave (24:28):
I don't know though, man. Damn it.
>>
I would say that number one is NA beer. Number
two is a real beer.
>> Dave (24:36):
Wow. All right. We're gonna be that.
>>
We said Dave.
>> Dave (24:40):
No, I said number two was the NA because it tasted a little
sweeter.
>>
Yeah. I'm gonna stick with that.
>> Dave (24:45):
All right, so he's going. Number one's na. I'm saying
number two is the N A.
>> Julianna (24:50):
Okay.
>> Dave (24:51):
Ah. And we both say it's Stella.
>> Julianna (24:53):
Okay. Um, the Stella is correct.
>>
Yeah. Wow. One thing correct.
>> Julianna (24:58):
What are you going to rate them?
>>
Um, these Are, uh, These are a little lower.
I think I'm gonna say the. What I thought was a real beer was
a three and a half. The other one is
a two.
>> Dave (25:12):
I'm gonna go three for both.
So just more or less three.
But Mike had one little bit of difference.
So we're pretty close now.
>> Julianna (25:25):
Now that you know that this is Stella and you've had
Asahi and you've had Corona. I mean, um,
Heineken.
>> Dave (25:32):
I still say Asahi.
>> Julianna (25:33):
Asahi still is your number one.
>>
I mean, Stella flight.
>> Julianna (25:37):
Okay. Right. And Stella is
very popular.
>> Dave (25:42):
Um, I used to. Dude, Stella used to be
your go to. Dude. I'd go to the grocery store every, you
know, every Friday on payday and get a six pack of
Stella. And I was living like a king.
>> Julianna (25:53):
Okay. No, I mean, I just find that really
interesting because I know so many people that
tell me that Stella is their jam and
nothing can compare. Now, I appreciate the
creaminess that you get out of the Stella
versus the Heineken, let's say.
Like, I could tell the
(26:14):
Asahi was meh Lager, like traditional
lager. The Heineken was a little
watery. And, um, the
Stella was a little creamier, you know, like fuller
in flavor.
>>
Yeah.
>> Julianna (26:26):
And I guess, like, you know, if I want a true
lager, the Asahi is going to be
it. But if I'm wanting something on the creamier side, then
Stella would be it.
>> Dave (26:38):
I. I, uh, mean, I think part
of what appeals to me about the Asahi
is the dryness in that it is
very crisp and clean. I think the
Stella is okay. I, um, just think
it's.
I don't know, it's just
(26:58):
not as well defined to me. Yeah.
>> Julianna (27:01):
Okay, that's fair. Well, the
reveal is
okay.
Oh, number one is
the non alcoholic.
Number two is the alcoholic.
>>
There you go, boo. There we go. I'm
sorry, I'm at one and two.
>> Dave (27:21):
All right, that's fine.
>>
There we go, people.
>> Julianna (27:23):
All right, coming back, folks. Coming back.
>> Dave (27:26):
I think me and Mike are both 1. 1. And
I would say it's been quite.
>>
A while since I've had, you know, Stella. Uh,
and probably without
having the product, it would be very
difficult to convince me that was a lager.
It just, you know, uh, it was so creamy.
And I tend to think that the vast majority of
lagers are very crisp. And
I would. Yeah, very light. And I would not
(27:53):
normally probably use the word creamy with the vast
majority of loggers.
>> Dave (27:57):
It finishes more like.
>>
Feels like it's a halfway house between, you know,
um, between an ale and a lager. Yeah,
yeah.
>> Dave (28:06):
When's the last time you had Stella? Uh, on,
on draft.
>>
It. It has got to be over 15 years.
Yeah. Easily. Yeah. I need one of those
things. Yeah.
>> Dave (28:16):
Um, I think the next time I go somewhere, I want to try one,
one or two of these beers on, on draft
to see, you know, because I think you get the real character of
a beer when you get it out of the keg. And.
>>
You know, there's something very distinctive about this next
pair.
>> Julianna (28:34):
Right. I m mean,
right.
>>
Vastly different color.
>> Julianna (28:40):
Vastly. Okay.
All right. So we know by
default that this is
the Corona. Corona.
>> Dave (28:51):
Yeah. Especial.
>> Julianna (28:53):
Yes. The Corona Extra that is
been in all the commercials. Blah, blah, blah.
>> Dave (28:59):
Okay. Yeah.
I think number one is the real deal.
And number two is. Number two,
it's got this vegetable or
vegetable?
>> Julianna (29:19):
Vegetable.
>> Dave (29:20):
No, well, it's.
>>
Because it's very different.
>> Julianna (29:23):
Are you thinking of the pickle beer?
>> Dave (29:24):
It tastes. No, it tastes like it's got this vegetable
soup flavor to me.
>>
Uh, number one is this segment three or four.
Okay. Yeah. We still have a lot more time to chat about this.
All right, I can him out on about this. All right.
>> Dave (29:37):
Him and ho.
>>
Well, they're definitely vastly different
colors. Number, uh, two is a lot darker
than number one.
>> Julianna (29:47):
Yeah. And this is interesting because the other three that
we've had are similar colors, almost identical.
>> Dave (29:53):
Yeah.
>> Julianna (29:54):
We'll be back with more musings in just a minute.
Welcome back, everyone. Today is
a summer of questionable decisions. And.
And our questionable decisions that good
old boy Dave has thrown at us today.
>> Dave (30:11):
Is dun, dun, dun.
>> Julianna (30:13):
Right. He gave us four
macro beers that are rather popular, um,
from different parts of the world.
>> Dave (30:21):
Sure.
>> Julianna (30:22):
And he
gave us the alcoholic and non alcoholic
versions of those. I know what's going
on. The boys do not. This has been a blind tasting of those
four macro beers and
the non alcoholic and alcoholic versions.
So we have done the
(30:42):
Asahi from Japan. We have done the
Heineken, we have done the
Stella. And now last but not least, we know
by process of elimination that this is
the Corona. Yes.
And previous
to this, to this one,
(31:04):
all of the. Both the non alcoholic and alcoholic versions
have been a very similar color to each other.
>> Dave (31:09):
Yeah.
>> Julianna (31:10):
But this one is very
distinctively different.
>>
Yeah. So I mentioned that number two is much darker
than number one. Um, you know,
it's almost got an orange hue. Yeah.
>> Dave (31:25):
Versus the light gold of number
one.
>>
I am gonna go with number. Uh, one
is the beer. Number two is the inning.
>> Dave (31:35):
Yep.
>>
Um, you know, it's the
finish off number two. To me, that is a Bit
of, um,
there's something that's missing, or I should say overtly
bitter on the back end of number two. And it has a
watery, you know, mouth feel to it.
Um, again, you know, it's like, it
(31:56):
feels like somebody's taken something out of there. I don't know.
Uh, but number one is a lot
creamier. It seems to be very well balanced.
>> Julianna (32:06):
Someone once said to me that non
alcoholic Corona tastes like second
or third.
>> Dave (32:12):
Runnings from,
from your mash ton.
>> Julianna (32:17):
Yeah, from your mash ton.
>>
I can buy that. Um, and again, you
know, I, and.
>> Dave (32:22):
That might be how they make it.
>>
The process, you know, here is, it is not,
it is not additive. It is subtracting something
away from after you make the beer. And um,
I think that's what really makes it exceptionally tough
to, to do these and do these well.
But, um, yeah, I am going to stick
with my instinct here.
>> Dave (32:45):
No.
>>
One is the beer. Number two is.
>> Dave (32:48):
I agree with you. And for me, the number two,
it's the, it's sort of a vegetal
kind of flavor that comes through in the back end and
it's almost like turnip greens. Yeah, there's, yeah, there's
something like, like Campbell's
soup or something. Oh, that's, you know, that's been in the can
too long.
>>
Something that's just like a better you don't want in a
beer.
>> Dave (33:10):
Yeah, yeah, this, uh, weird,
weird flavor that makes you think they either
did something extra to it
or flavor it.
>>
Up on the back end.
>> Dave (33:21):
Yeah.
>> Julianna (33:22):
Okay. Well, you guys are absolutely
right.
>>
Well, of course we are about that.
>> Julianna (33:27):
I went, so number one is two and two. So
number one is the original Corona and number
two part of this, right?
Number two is the non alcoholic.
>> Dave (33:39):
Yeah.
>> Julianna (33:40):
Yes.
>>
My count was two and two. Dave, what was yours?
Same. Oh, how about that?
>> Dave (33:45):
Yeah, but that means. Yeah,
we're not experts. We just pretend to
be on tv. Yeah, yeah.
>>
Really fascinating, uh, you know,
uh, pairing, um, and to do this
blind, um, I don't know,
it really has me
thinking how
far, uh, producing really good NA beers
has really come. I, I really love the
(34:14):
athletic brewing, you know, uh, that has been
introduced to the market in the U.S.
you know, over the last two years. Really great
beers. I have a lot of friends that
don't, um, drink alcohol and, and they,
when they are with me, they bring that along or I
bring it for them and I feel very comfortable with
(34:35):
those.
>> Dave (34:35):
And I think that's a good one. I think there's the
one from Brooklyn. Um, that's
A nice NA Beer Brew
dog has one that they've done. A
lot of breweries are making them. Some are great
Summer athletic, I agree,
is probably, if you're looking for just
(34:56):
across the board, different styles because they have
stouts, pale ales, they have, you know, they
have some lagers and golden nails and all the different
things. I think athletic is probably across
the board. But if you're. But if you were
Mike, looking at
someone who's like, I just want to go to the grocery store, I want to go
(35:16):
to Kroger. And if I can't find athletic or I
don't want to pay because it's a little pricey, if
I just want to get a cheap six pack of in a
beer and hang out with.
>>
The boys, I don't think that you're going to be
disappointed with these macro brands.
Um, that would probably be what I would
do. I think that there are people that make better
NA beer.
>> Dave (35:38):
Yeah, yeah.
>>
But, uh, look, if this is your jam and
who knows, maybe you're buying it for a group
of people, you know, going to a party, you're
heading out on the boat, you're going to the lake, you're not really quite
sure who's going to be there, and you're just trying to throw something in the
cooler. It's like. Well, I'm not really quite sure, but maybe,
you know, somebody doesn't want to drink alcohol, so they, you know, would love an
(35:59):
NA beer. I. I don't think you're going to go wrong with, you
know, any of these.
>> Dave (36:04):
What? So we did we rate the Corona?
>>
Uh, we did not. Yeah, yeah.
>> Dave (36:10):
I mean, the original one, I would give a
three, but I mean the, the other one, I, I
would almost. I would have to give it a two or a one.
Yeah, I think, I think that's the only one.
And maybe if you, maybe if you stuck a lime in it, it would be
better.
>>
Oh, I think it would obliterate the variations
between the two.
>> Dave (36:28):
Yeah.
>>
Really hard. Absolutely. I don't think you would,
uh, other than the color, I don't think you would be able to pick
out between the Cronian and the na. As soon as you
would add a.
>> Dave (36:40):
Well, then, then I think you'd be okay. Like you said,
you know, saying, hey man, if you, you know,
I'll have an Asahi dry. Get my buddy here in
Asahi 0.
>> Julianna (36:51):
Yeah.
>> Dave (36:51):
You know, and you'd both have what you want,
you know, and you'd be good.
>> Julianna (36:55):
Yeah, yeah, exactly.
>>
Well, this is, uh, absolutely a, uh, super
hot uh, topic right now about na,
you know, products in general. And,
you know, I'm, um, I know we've
had, uh, some discussion about NA
clear, uh, liquids like gin and vodka. Yeah.
And there, uh, actually has been some NA whiskey. Although
(37:19):
I. Yeah.
>> Julianna (37:21):
What?
>>
Yeah. Um, but I
think that, uh, you know, looking across all
of those other NA products, I think you're going to come
closer to the real deal with beer,
for sure.
>> Dave (37:35):
Yeah, I agree with that. I think. I think the
process is there and you're not having
to make as many adjustments
or, or walk into a situation.
>>
Thinking I'm missing something out on something.
>> Julianna (37:47):
Yeah.
>>
Um, I don't think you should feel like that with,
Especially with these products. I don't feel like
walking away from these flights going, yeah, you
know, the real beers are really good, but, you know,
the. Any ones, I always felt like. No, I wouldn't
say that.
>> Dave (38:02):
Yeah, absolutely.
>> Julianna (38:05):
Well, I think this was a really good episode and
again, like, just showcases how far n a
beer has come.
>> Dave (38:11):
Yeah.
>> Julianna (38:11):
Not that any one of us here at the table would
necessarily be drinking it.
>>
Nope.
>> Julianna (38:16):
Anyways, uh, well, that's going to do it for today. Good old boy
Mike. Thanks so much for being here.
>>
Hey, thanks for joining us on this episode of Sip, Suds
and Smokes. I'll invite you to go back, check out our back
catalog of over 600 plus episodes.
And, um, you may capture me at the bar, but
definitely not drinking any beer. I'll ask you to
keep on sipping.
>> Julianna (38:37):
Good old boy Dave. Thanks for being here.
>> Dave (38:39):
Hey, that's great. Thanks.
>> Julianna (38:41):
Everybody, this is good old gal Juliana. Keep on chuggling
and catch you next time.
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>> Julianna (38:56):
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(39:43):
episode and keep on sipping.
(40:25):
This has been a 110 hand production of
SIP, Suds and Smokes, a program devoted
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next time.
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