November 14, 2025 • 40 mins
Wandering back to NJ
@wanderbackbeer #craftbeer #beer #pilsner #radioprogram #podcast
Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS Episode – Join us as we embark on a flavorful journey through a flight of Pilsners from Wanderback Beer Works in Vineland, New Jersey! We'll be tasting their lineup where each sip brings a unique twist on the classic Pilsner style, showcasing the brewers' craftsmanship and commitment to quality ingredients. From the hoppy crispness of Hugo to the refreshing notes of Forza, we’ll share our tasting notes and ratings with plenty of laughs along the way. Tune in to find out which beer reigns supreme in this delightful Pilsner showdown!
We taste and rate the following beer from 1-5:
*All beer in this episode from Wander Back Beerworks Vineland, NJ *
5:58 Hugo- Hoppy Pilsner brewed with Saphir, Motueka and Krush hops. 5% ABV SUDS-3
11:27 Future Proof Pils – German Pilsner brewed with Saaz and Saphir hops. 5.5% ABV SUDS-4
15:53 Forza- Italian Pilsner brewed with Grungheist and Diamant hops. 4.4% ABV SUDS-5
24:47 Wander Back Lager- Helles lager brewed with Mittlefrüh and Saaz hops. 4.9% ABV SUDS-4
33:34 Perfectly Cromulent American IPA- brewed with Motueka and Citra hops, then dry-hopped with Citra, Motueka and Citra Cryo hops. 6.2% ABV SUDS-4
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Craft Beer, Wanderback Beer Works, Vineland New Jersey, Pilsner, American Ipa, Hugo Hoppy Pilsner, Future Proof German Pilsner, Forza Italian Pilsner, Wanderback Lager, Helles Lager, Beer Tasting, Craft Brewery, Beer Reviews, Beer Styles, Local Breweries, New Jersey Craft Beer, Beer Ratings, Beer Flight, Beer Enthusiasts, Drinking Culture
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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.
>> Julianna (00:03):
We're going to be trying a flight of craft beer
from Wanderback Beer Works in Vineland, New
Jersey.
>> Dave (00:11):
The Wanderbach Beer Works. Beers we'll be trying
today are Hugo Hoppy Pilsner, Future Proof German
Pilsner, Forza, Italian Pilsner. These guys love
their Pilsners. Wanderback Lager, which is a
Helles Lager, an perfectly cromulent American ipa.
(00:34):
And if you're wondering what cromulent means.
>> Julianna (00:37):
What does cromulent mean?
>> Dave (00:39):
It means acceptable.
>> Julianna (00:41):
So this is a, uh, perfectly acceptable American
ipa.
>> Dave (00:44):
Well, we're gonna try it and find out if it's
perfectly acceptable. We don't know yet. That's
what they're saying. But we've gotta taste it
first.
>> Julianna (00:51):
The hype is real, folks.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
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.
>> Julianna (01:52):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Dave (01:59):
Hey.
>> Julianna (01:59):
Welcome, everyone. Here we are for another sud
segment where we like to say, if you can't stand
the heat, go sit in the shade with a nice cold
beer. Nothing. No.
>> Dave (02:15):
Yay. Yay.
>> Julianna (02:18):
Okay, one of those days. I'm, uh, one of your
hosts, good old girl Juliana. And joining me at
the table today is good boy Dave.
>> Dave (02:28):
Hey, everybody. It's good. Oh, boy Dave.
>> Julianna (02:35):
Yeah. Okay.
>> Dave (02:37):
I'm bringing the energy.
>> Julianna (02:38):
That's a lot of energy.
>> Dave (02:39):
Pumping up the jam.
>> Julianna (02:41):
Yeah, I. I'm sure it's very palpable to our
audience.
>> Dave (02:45):
Yes. Yeah, I could probably taste it through the
airwaves.
>> Julianna (02:49):
M. I'm, um. Yeah, taste me. I think you're gonna
be banned always. Okay. Once again, thank you.
Thank you very much. On today's episode, we're
going to be trying a flight of craft beer from
Wanderback Beer Works in Vineland, Irvineland, New
(03:10):
Jersey. While visiting the Garden State recently,
good old boy Dave and I picked up some local beer
and brought it back to try.
>> Dave (03:18):
We were kind of on a tight schedule, so we didn't
actually get to go to the brewery, which I'm not
sure they have a brewery, but we did pick up beers
from a local Very nice bottle shop. Uh, it seems
like this brewery has only been open for about a
year, and I think they might still be brewing
their beer at Hidden Sands Brewing in Egg Harbor
(03:39):
Township. Their website is a little sketch I have
to Say.
>> Julianna (03:44):
Okay. A little sketch.
>> Dave (03:45):
Okay.
>> Julianna (03:45):
It's just the three of them in a photo.
>> Dave (03:47):
Well, you know, they want you to know who they
are. Uh, but they do have a good insta account.
The brewery was started by the three guys you can
see on the website, Justin, Brian and Chris, who
are all former staffers at Cape May Brewing, one
of New Jersey's largest and most prestigious craft
(04:08):
brewers.
>> Julianna (04:08):
Yeah, very good.
>> Dave (04:09):
In the whole state.
>> Julianna (04:10):
In the whole state.
>> Dave (04:11):
It's in the south part of the state.
>> Julianna (04:13):
It is in the south part of the state.
>> Announcer (04:15):
Yeah.
>> Julianna (04:15):
And we've been to Cape May many times.
>> Dave (04:17):
Well, I've been there once.
>> Julianna (04:19):
Well, I've been there many times.
>> Dave (04:20):
All right. Okay.
>> Julianna (04:21):
Why don't you tell us what we're going to be
drinking today?
>> Announcer (04:23):
I will.
>> Dave (04:24):
The Wanderback Beer Works. Beers we'll be trying
today are Hugo Hoppy Pilsner, Future Proof, German
Pilsner, Forza, Italian, uh, Pilsner. These guys
love their Pilsners. Wanderback Lager, which is a
hellas lager and perfectly cromulent American ipa.
(04:47):
And if you're wondering what cromulent means.
>> Julianna (04:50):
What does cromulent mean?
>> Dave (04:52):
It means acceptable.
>> Julianna (04:54):
So this is, uh, a perfectly acceptable?
>> Dave (04:57):
Well, we're going to try it and find out if it's
perfectly acceptable. We don't know yet. That's
what they're saying. But we've got to taste it
first.
>> Julianna (05:04):
The hype is real, folks.
>> Dave (05:05):
Right.
>> Julianna (05:06):
Okay. Well, we're going to be tasting these beers
on the fly like we normally do, huh? And then
giving our tasting notes as we go. Good old boy.
Dave, why don't you give us the suds ratings for
today?
>> Dave (05:17):
We'll be tasting and rating these beers from
Wanderback Beer Works with our suds ratings and
our signature belching sounds. Here are those
ratings now. One. That sucks. Give me anything but
a Bud. Two. Was that a belch? Three. Ah. Uh, What
(05:39):
a relief. Four, A body should really not make that
sound. My body makes that sound all the time, but
whatever. And five, listen to that hang time. Give
me another.
>> Julianna (06:05):
I swear that gets longer and longer every time I
hear it.
>> Dave (06:08):
That's what she said.
>> Julianna (06:11):
Oh, boy. Okay, okay, let's get to the beer.
>> Dave (06:15):
I like this.
>> Julianna (06:16):
Uh-huh. I'm sure he does. Okay, one thing I'm
going to say about the can art, and I know can
arts, I'm like a girly girl in the can art, but I
love the vintage feel of it. Like this mid century
moderny kind of thing going on with, like, mod
colors and.
>> Dave (06:34):
Yeah, uh, no, I Like it?
>> Julianna (06:35):
I think it's the retro feel. Yeah, like I'm, I'm
dying to have like a sticker or something.
>> Dave (06:42):
Oh, I thought you were going to say you were dying
to have like a Fresca or like a Tab Cola.
>> Julianna (06:48):
No, from that, yes.
>> Dave (06:49):
But.
>> Julianna (06:50):
No, no, but I'm dying to have this first beer. So
let's get to it.
>> Dave (06:53):
Do it.
>> Julianna (06:53):
We are going to be talking about Hugo, the hoppy
pale logger. 5% ABV. And uh, what to do with poor
Hugo. He's too hoppy for Loggertown and too much
of a lager for Hoppy town. But this beer is no
outcast. As always, brewed with 100% rabbit heel
(07:14):
malt, Hugo is decoction mashed and appropriately
hopped with sapphire, Matuka and crush hops. Hoppy
enough for the hop heads and clean enough for the
crispy fans. Okay. Hype is real.
>> Dave (07:28):
What do you think, Hugo girl?
>> Julianna (07:35):
Yeah.
>> Dave (07:38):
Um, let's see. Definitely hoppy.
>> Julianna (07:42):
Definitely crispy.
>> Dave (07:44):
Crisp. Nice malt backbone to it. Clean finish.
Yeah, just a little bit of a lingering on the. A,
um, little bit of the, the bitterness from the
hops lingers a little bit. A little dry on the
finish, but certainly not a bad thing. It's a nice
easy, everyday drinking beer. I'm sorry, what did
(08:05):
you say? The ABV on it is 5. 5. Right in the
session wheelhouse.
>> Julianna (08:10):
Yeah.
>> Dave (08:11):
Yeah. This is a beer you just go hang out and
drink a few.
>> Julianna (08:14):
But really flavorful for session.
>> Dave (08:16):
Yes. Yeah, good flavor, but not, not so much that
it would tax your palate and fill you up. You
know, I think you could, you could drink a few of
these while you're hanging out, having some pizza
or some, some burgers or something. Just whatever.
At a cookout. Good cookout beer. Yeah.
>> Julianna (08:34):
Oh, yeah, yeah. This would be a good cookout. Good
summer.
>> Dave (08:37):
Go to Egg harbor and get some of those eggs
they're always talking about.
>> Julianna (08:41):
There they are.
>> Dave (08:43):
Yeah, that's why they called it Egg Harbor. A
Dutch guy in the 1600s named it, called it Egg
Heaven.
>> Julianna (08:51):
Egg Heaven.
>> Dave (08:52):
Yeah. Cuz all the birds were sling their eggs
everywhere. Just eggs all over the place. Place
Huevos.
>> Julianna (09:00):
Lots of wavos grande all over.
>> Dave (09:02):
See.
>> Julianna (09:02):
Okay. On the beach.
>> Dave (09:04):
Oh, omnipresent. Um, omnipresent.
>> Julianna (09:07):
Okay, what would you. Okay, so what would you rate
Hugo? Hugo?
>> Dave (09:13):
Um, it's a solid beer. I uh, give it a good solid
three, I think.
>> Julianna (09:20):
Okay.
>> Dave (09:20):
Yeah.
>> Julianna (09:21):
Yeah.
>> Dave (09:22):
Nice job. Justin. Brian and other guy. Chris,
maybe.
>> Julianna (09:27):
Chris.
>> Dave (09:28):
Yeah.
>> Julianna (09:30):
Justin Bryant and Chris. You said that this
brewery is um, contract Brewing with somebody else
right now.
>> Dave (09:37):
Currently, it looks like it. Because they say
they're invite. Okay. So there was not a plethora
of information available, but I did find an
article, uh, that said when they were first
starting out that they were looking for a space in
Vineland.
>> Julianna (09:54):
Okay, gotcha.
>> Dave (09:55):
But they were currently brewing at, uh, Hidden
Sands in Egg Harbor Township.
>> Julianna (09:59):
Okay, gotcha. So they're in a work in progress,
but I'm kind of impressed that they are doing
these loggers. I mean, the other brewery that they
are brewing at must be a great loggering.
>> Dave (10:12):
Uh, it makes you want to try something from Hidden
Sands.
>> Julianna (10:15):
Right? Yeah. Right. Okay.
>> Dave (10:17):
But we didn't see any Hidden Sands beers, so.
>> Julianna (10:20):
No, we didn't. Not that we had time to look.
>> Dave (10:22):
For a lot, but next we're gonna look.
>> Julianna (10:26):
Oh, we will. We definitely will.
>> Dave (10:28):
Oh, we Hidden Sands. That's why we couldn't see
him.
>> Julianna (10:32):
Uh, yeah.
>> Dave (10:37):
See what I did there? I see what I did. Yeah,
yeah, yeah.
>> Julianna (10:42):
That was great. Starving. People would be happy to
have that. Happy to have what? Your humor.
>> Dave (10:48):
Yeah. There's parts of the world where you don't
get this.
>> Julianna (10:54):
Okay, we'll be back in just a minute, folks.
Welcome back, everyone. So today's episode, we are
doing a brewery takeover, if you will, of
Wanderback Brewing in Vineland, New Jersey. And,
uh, right before the break, we talked about Hugo
(11:15):
the Hoppy Pilsner. Now we're going to move on to
the future proof pills. This one is in a taller
can. 16 ounce versus 12. Good for them. And now we
are at five and a half percent ABV. I know. Um,
right.
>> Dave (11:33):
Yeah, yeah.
>> Julianna (11:34):
So.
>> Dave (11:35):
Oh my.
>> Julianna (11:35):
Uh, so future proof pills. Crisp, dry and
crushable. It is brewed with 100 locally grown and
malted Rabbit Hill Farms Pilsner Malt decoction
mashed potato, appropriately hopped and perfectly
balanced. And everything you want to see in a
traditional German style pilsner Szaz and Sapphire
(11:55):
hops to take center with a crisp and dry finish,
making this the beer they want to drink now and
forever into the future.
>> Dave (12:05):
Yeah, no, I think if you have a solid pilsner
recipe in your arsenal, you're set. Yeah. You are
future proof. And this is a very nice, not over
the top, uh, it's just a nice, well balanced
little pilsner. Five and a half percent is right
in the wheelhouse, I think. Good light body,
(12:26):
clean. Nice, uh, bittering on the back end from
those hops. Yeah, it's just a straightforward
beer. It's not, you know, if you're like A big old
hop head lover or a stout person. You only want to
drink barley wines or something. This is not you.
But if you're a beer drinker who likes beer
flavored beer or you're just somebody that wants
(12:46):
to go and, and just have something clean and
refreshing and watch a game or, you know, uh, talk
to your friends or do whatever, this is your kind
of beer, you know, this is the beer, I think the
kind of beer we've been enjoying for the last two
or three years. After the burnout of all the
pastry stouts and the mega lactose and all that
(13:12):
stuff. I think this is what you fall back to is.
>> Julianna (13:16):
Yeah, this is, this is basic. I, I'm saying basic
just in the terms of the flavor profile.
>> Dave (13:23):
It's not a bad word.
>> Julianna (13:24):
No, no, no, no, no, no. I didn't mean that. I
didn't mean that in that way. I just meant that
this is a basic beer, but this is the type of beer
that could be screwed up easily.
>> Dave (13:36):
This is the kind of beer that doesn't hide
anything.
>> Julianna (13:38):
No, it doesn't. Yeah, that's what I was looking
for. It. It doesn't hide. And I think this goes in
so many applications. I mean, this hearkens back
to our.
>> Dave (13:48):
Ancestors, the beers of our forefathers.
>> Julianna (13:50):
Right, right, right.
>> Dave (13:51):
Well, I only had one father, but you know what I'm
saying?
>> Julianna (13:53):
So did I. But yeah, sure, you know, Great.
>> Dave (13:57):
Who are those other three guys?
>> Julianna (14:00):
Just people.
>> Dave (14:00):
Oh, okay.
>> Julianna (14:01):
Best friends, um, uncles. Better than you,
whatever. But I, I like how they're going with
traditional methods.
>> Dave (14:15):
Yeah.
>> Julianna (14:16):
Um, and just brewing what's real.
>> Announcer (14:19):
Yeah.
>> Julianna (14:20):
You know what I mean? And I could see this as a
very popular beer in New Jersey. I mean, just like
with all the.
>> Dave (14:27):
Shore and just during the hot weather.
>> Julianna (14:31):
Yeah, during hot weather. This is like a perfect.
But, uh, but honestly, like, I could see this at a
football. The fall too. Like this isn't. And like
lots of camping, etc. This is just a go to, you.
>> Dave (14:44):
Know what I'm saying? Like, this is like if you're
just a straight up beer drinker and you want to
have a nice, easy, clean beer. Yeah. Just get it,
get on it.
>> Julianna (14:56):
And again, you would probably put it in you. You
would probably pair this with a lot of the same
foods that we talked about with, uh, Hugo.
>> Dave (15:05):
Literally. I think anything other than a fudge.
>> Julianna (15:10):
Brownie, you wouldn't pair this with a fudge
brownie.
>> Dave (15:13):
I don't think this and a fudge brownie would go.
Well.
>> Julianna (15:18):
What made you even think of a fudge Brownie.
>> Dave (15:20):
I'm kind of hungry.
>> Julianna (15:21):
Oh, okay. Well, there's that. Okay, what do you
want to rate?
>> Dave (15:25):
Future proof, I think.
>> Announcer (15:28):
Hey.
>> Julianna (15:30):
Yes. Solid four.
>> Dave (15:32):
Solid four. Get some of that future proof.
>> Julianna (15:37):
Okay, now we are going to go to Italy and we are
going to go to the Forza Italian pilsner. So this
one is crisp, brilliant and bright at 4.4% ABV. So
this is even lower than I know, right? And clear.
>> Dave (15:59):
Super light.
>> Julianna (16:00):
Yeah, yeah, super light.
>> Dave (16:02):
The.
>> Julianna (16:02):
The liquidy part. Can you drink the liquidy part?
You can drink the liquidy part.
>> Dave (16:06):
Sure.
>> Julianna (16:06):
Yeah, we're drinking lots of liquidy parts.
>> Dave (16:09):
Now pour some more.
>> Julianna (16:10):
So Forza is their take on the Italian pilsner. Uh,
not to be confused with a well known pilsner from
Italy in a green bottle and a white label. A craft
Italian pilsner is like a German pilsner. It is
dry, crisp and early crushable, but with a softer
mouth feel and a delicate dry hop. With German
hops. So again, brewed with rabbit hill pilsner.
(16:33):
Good for them having like a, um.
>> Dave (16:36):
Rabbit hill.
>> Julianna (16:36):
Yeah, I mean, I mean, so I'm assuming. So close.
>> Dave (16:39):
Yeah, yeah.
>> Julianna (16:39):
Uh, that's great. And chillum, um, malts.
>> Dave (16:43):
Chillum.
>> Julianna (16:44):
Nice decoction. Mashed, hopped, aggressively with
grunge heist and diamond hops. I'm not familiar
with diamond tops.
>> Dave (16:54):
I've not heard of grunge heist.
>> Julianna (16:56):
It is stupidly drinkable.
>> Dave (16:58):
Yeah. So Italian pilsners are usually a little m.
Oh, excuse me. A little brighter, more citrusy.
>> Julianna (17:05):
Okay.
>> Dave (17:05):
It's got that typical pilsner backbone of the
malt. Biscuity, kind of light bread flavor,
cracker malt flavor. And then a little more
aggressively hopped. Not. Maybe this one's not as
hoppy as Hugo. Um, and the body's not as heavy as
Hugo. I like, I actually like this one more. I
(17:27):
think it has as much or more flavor, but at like
literally a full percent abv. Less.
>> Julianna (17:37):
Okay.
>> Dave (17:38):
I'm very impressed with this beer. I think it's
very, very good. Forza is Italian for force.
>> Julianna (17:44):
Okay.
>> Dave (17:45):
Power.
>> Julianna (17:46):
So this is a very powerful Italian pilsner. So
diamant, if I'm saying that correctly, is a new
German variety. And, um, it's kind of like in the
5 to 7 range of alpha acids. And it's bright
orange, citrus, light floral and sweet berries.
(18:08):
And then the grunge. Yeah, that's another one that
I'm not too sure of. Two. Um, that one's known for
peach, passion fruit and lemon zest with a little
bit of floral notes, too. So what are you getting
on the aroma? Anything. Are you getting any, like,
(18:30):
citrusy, fruity notes?
>> Dave (18:31):
Little fruit I like. Maybe not very citrusy to me.
>> Julianna (18:37):
Okay.
>> Dave (18:37):
But like, definitely more on the stone or some
kind of berry.
>> Julianna (18:44):
Okay.
>> Dave (18:44):
Kind of fruit.
>> Julianna (18:45):
So a little melange, if you will say, of like,
floral and citrus on the. On the notes. Not that
true. Traditional, like German noble hops kind of
coming out, like.
>> Dave (18:56):
Yeah. Not as, like, earthy and, um, straight up
floral is German hops usually. Now, this is a
little more fruity and lighter, which I think
lends itself to the Italian pilsner.
>> Julianna (19:08):
Yeah. This one, um, softer mouth feel. Yeah, for
sure. Like the.
>> Dave (19:12):
The bubble.
>> Julianna (19:14):
It are just so creamy.
>> Dave (19:16):
I'm impressed that they're doing decoction mashes
on all these beers, which is a traditional German
technique. But it. There's a lot. It's a lot of
work because you got to take out part of the wort
and boil it and add it back in and to do all the.
All the. The conversions and everything. It's.
>> Julianna (19:35):
Which again, makes me want to go to Hidden Sands
and.
>> Dave (19:39):
Yeah.
>> Julianna (19:39):
Uh, and try and see what they have. And eventually
they're working together, you know.
>> Dave (19:43):
Eventually to wander back to see if they're. They
continue making the beers this good.
>> Julianna (19:47):
Yeah. And dare I say, I don't think that Cape May
M was making these kind of beers. Well, we'll be
back in just a minute. Welcome back, everyone. So
today we are talking about a brewery from New
Jersey. Made with Jersey fresh barley, as they
(20:10):
say. And it is Wanderback Beer works from
Vineland, Vineland or Vineland, New Jersey. Right
before the break, we started talking about the
full.
>> Dave (20:23):
No, it's New Jersey. Maybe it's Vinny Land, you
know, because aren't, uh, there a lot of guys
named Vinnie up in New Jersey? Hey, Vinnie. Uh,
like my cousin Vinny. Oh, um, we just saw that.
>> Julianna (20:35):
I know. We just saw that.
>> Dave (20:37):
I don't know if they're from New Jersey, though.
Yeah, they probably were.
>> Julianna (20:40):
No, I think they were New York. But anyways. Okay,
fine.
>> Dave (20:45):
What's the difference?
>> Julianna (20:46):
Anyways, okay, so we were talking about the
Italian Pilsner 4.4 ABV. So this, at the moment is
the lowest ABV beer that we've had.
>> Dave (20:56):
If you can make a 4.4% flavorful Italian Pilsner.
I. I don't know that there's anything you can't
do.
>> Julianna (21:07):
Right.
>> Dave (21:08):
These guys might go to space at some point.
>> Julianna (21:10):
Yeah. Yeah. Right.
>> Dave (21:12):
Yeah.
>> Julianna (21:12):
I, uh, mean, they could literally.
>> Dave (21:14):
The opportunities are endless.
>> Julianna (21:16):
Sure. But I have to give them a lot of credit of,
like, I mean, we've had a hobby logger. We've had
a German. Now we've had an Italian. And they are
all distinctively different, uh, which is
something that can get muddled sometimes with some
breweries that we've tried before.
>> Dave (21:34):
Yeah, they all become like a variation on a theme.
>> Julianna (21:37):
Right.
>> Dave (21:38):
This is like, they went thoughtfully into it and
started each beer at the beginning instead of
like, okay, well, here's our house malt, and
here's our. And yes, they do have house malts,
like the Rabbit Hill and stuff, but they do come
(21:58):
do different combinations. And I think they start
each recipe, it feels like, at the beginning and
like, okay, how. What do we want this beer to
look, smell, taste, you know, uh, feel like, you
know, how do we want this to feel in your mouth?
Yeah, that's a big question right there.
>> Julianna (22:21):
Well, there's that.
>> Announcer (22:25):
Banned once again.
>> Julianna (22:26):
Sure. And again with the can R. Really nice
vintagey feel. I. I know, like, I say that a lot,
but I. I also like that this is in the 16 ounce,
because this is a very crushable. Like, I would
want this in a bigger can. M. Yeah, okay.
>> Dave (22:44):
Um, no, I think it makes sense. Like, the lower
the abv, the bigger the can, you know, maybe.
Yeah.
>> Julianna (22:53):
I mean, not always, because those are crushable,
you know. Now, they mentioned that, you know,
Italian one that we've had before. How would you
rate this one compared to that Italian staple that
we've had? Is there even a comparison?
>> Dave (23:09):
Uh, you know, that one's not a bad one, but, like,
how often do you get that one fresh? Well, that's
fair, you know.
>> Julianna (23:16):
Yeah.
>> Dave (23:17):
Like, let's.
>> Julianna (23:18):
I'm especially down here.
>> Dave (23:19):
Let's get a four pack of this sent to Italy, and
then let's go to Italy. All right. And try some of
the other one fresh. And then try this one.
>> Julianna (23:29):
Yeah. And see what happens. Okay. Okay, that's
fair. But in the meantime, let's rate the Forza.
>> Dave (23:36):
Okay. Uh, well, should we give the Forza a fivesa?
>> Julianna (23:40):
Yes.
>> Dave (23:41):
All right, Now, I think this one is.
>> Announcer (23:47):
Is.
>> Dave (23:50):
The. The amount that. I am impressed by the low
ABV and the amount of flavor and how clean it is
cannot be overstated. Like, it's just. It's hard
to pull that much flavor and that little bit of
alcohol.
>> Julianna (24:06):
Yeah.
>> Dave (24:06):
And a lot of people just don't even try. Right.
>> Julianna (24:09):
Never know. They. They don't. And I mean. And
like, I. I keep reiterating to have these lower
ABV beers and These are like, kind of like these
were easily available to us, which makes me feel
like they're more heavily brewed. Yeah, um, it's
like, it's really great if you're not.
>> Dave (24:28):
If you're in New Jersey, you're not drinking this
stuff. You are crazy.
>> Julianna (24:31):
I know. You really need to try it. Uh, yeah. You
really do. Okay, let's move on to the Wanderback
Lager. All right, now this one is 4.9 ABV. So not
much higher in the grand scheme of things. So this
is brewed with 100 locally grown and malted Rabbit
Hill Farms Pilsner Malt. Again with single
(24:54):
decoction and middle fruit and size hops
appropriately lagered for many moons. And um, this
is their Hellas locker. And we here at Sip Suds
and Smokes love a good hellas locker.
>> Dave (25:10):
We love the hellas out of some hellas.
>> Julianna (25:14):
That's, that's funny. Okay, what do you think of
this one?
>> Dave (25:18):
Sorry. Um. I like it. I'm. It's. It's weird
stepping from one kind of lager into another one.
>> Julianna (25:25):
Yeah.
>> Dave (25:27):
Hellas is a different animal.
>> Julianna (25:29):
This is going to be sweeter, right?
>> Dave (25:31):
A little sweeter.
>> Announcer (25:33):
I.
>> Dave (25:41):
I mean it's good. I don't know if I like it as
much as the last beer.
>> Julianna (25:51):
Yeah.
>> Dave (25:52):
But that's. What was the ABV on this one? Five
point.
>> Julianna (25:54):
This is four. Nine.
>> Dave (25:55):
Oh, four nine. Oh wow.
>> Julianna (25:58):
Mhm.
>> Dave (25:58):
Well that makes me like it more because again,
good flavor.
>> Julianna (26:04):
And the other one was four.
>> Dave (26:05):
Four does have a little more gig, a little more
sweetness.
>> Julianna (26:10):
Well, and a Hellas Lager is going to be a lot
different than what we've had. You know what I
mean? And that's that. And that's the difference
between them.
>> Dave (26:28):
Yeah.
>> Julianna (26:29):
Okay. What would you pair with the Helles Locker?
>> Dave (26:33):
I mean these are all still so light and
everything, but I think you know, pants, chicken
wings and maybe this is the hungry me talking
right now. But like this beer and the big old
plated chicken wings, I'd be on it, son. Um, it's
(26:53):
kind of anything like, like the, the cool thing
about these beers is that you can sort of pair it
with anything because really you're gonna. It's.
It's set up to let the food shine, right?
>> Julianna (27:10):
Mhm.
>> Dave (27:11):
And it's just there to quench your thirst and, and
m. Kind of not destroy you because it's such a low
abv.
>> Julianna (27:20):
Sure.
>> Dave (27:20):
And it's like, it's not like super hoppy where
it's going to wear out your palate or it's not
super thick, so it's going to fill you up or
anything. It's just going to. This is a. This is a
beer made for drinking. Just drinking.
>> Julianna (27:36):
Well, and again, like, to compare against the
Forza, the Forza is fruity, and we got the nice
fruits on it.
>> Dave (27:44):
Yeah.
>> Julianna (27:44):
Which made it so appealing to us.
>> Dave (27:46):
The hops stick out more in the Forza.
>> Julianna (27:50):
Right.
>> Dave (27:50):
This one, you get a little more malt character. I
think the malt is more the star in this one.
>> Julianna (27:56):
But also helis lagers are a little bit spicier.
Right. So if you're. And. And that's what's
making. Because, like, when I think of a Hellas, I
think of floral, like German floral with a little
bit of a spice bite to it.
>> Dave (28:12):
I don't get much spice bite, but I definitely get
the floral notes.
>> Julianna (28:19):
Well, like, almost. I don't know, like, uh, the.
The breadiness of the malt. Like, almost like a
slightly, um, peppery breadiness, maybe. When I
think of a Hellas, you.
>> Dave (28:31):
Know, I do agree, like, that's what I was saying.
Like, I think the malt is more the star here than
the hops.
>> Julianna (28:37):
Sure.
>> Dave (28:37):
Versus, like, the Forza, where the malt was sort
of a clean palette for those hops to sort of play
on top of.
>> Julianna (28:46):
Okay.
>> Dave (28:46):
And do their thing.
>> Julianna (28:48):
Yeah. Makes. Makes still.
>> Dave (28:50):
Good balance.
>> Julianna (28:51):
Oh, my gosh.
>> Dave (28:52):
Very drinkable. Crushable beer. 4.9. I mean,
you're.
>> Julianna (28:57):
You're.
>> Dave (28:57):
You're right in there, dude.
>> Julianna (28:58):
I know.
>> Dave (28:59):
It's good.
>> Julianna (28:59):
I know.
>> Dave (29:00):
Yeah.
>> Julianna (29:00):
And it's, uh. Yeah. And it's just like. I almost
feel like it's just splitting hairs in a way as to
what is better and what isn't better. You know
what I mean?
>> Dave (29:08):
Yeah.
>> Julianna (29:09):
Because you get one that's fruitier, you get one
that's a little spicier. Um, the finish on this.
What do you think of the finish?
>> Dave (29:16):
It's good. It's a little soft. Um, but it's still
clean. I think the cool thing about this is, like,
if you were at their tap room, if they had a tap
room, you could just go boom, boom, boom, and go
down the line and, like, drink one of each and
you. You'd never get bored.
>> Julianna (29:33):
Right. You know, because each one is distinctively
different.
>> Dave (29:35):
Or if you find your favorite one, you just stick
to that one. But, like, I think this. This is a.
The kind of series of beers where you're just, you
know, you. You're not gonna get bored.
>> Julianna (29:47):
No.
>> Dave (29:47):
You're not gonna get full.
>> Julianna (29:49):
No.
>> Dave (29:50):
Might have to go to the bathroom a lot.
>> Julianna (29:51):
Well, there's that. Okay, we'll be back in just a
minute. Welcome back, everyone. So today we were
taking a trip to New Jersey, and, um, we went just
north of Cape May and found Wanderback, which is
(30:14):
from Vineland.
>> Dave (30:15):
We avoided all of the mobsters and dead bodies and
found Vineland or Vinnyland. I'm gonna call it
Vinny.
>> Julianna (30:24):
You're gonna call it Vinnyland?
>> Dave (30:25):
Yeah, we went to Vinnyland. Okay. Hey, welcome to
Vinnyland over here. All right.
>> Julianna (30:31):
Okay. Well, we're doing a brewery takeover, and so
far, this brewery has really impressed me in its
simplicity.
>> Announcer (30:41):
Yeah.
>> Julianna (30:41):
You know, and, um, I really.
>> Dave (30:44):
She loves simple things.
>> Julianna (30:46):
I do.
>> Dave (30:47):
That's why she married me.
>> Julianna (30:48):
Exactly. So true. So true. Okay, so before the
break, we were talking about the Wanderback Lager,
which is their helles lager. Uh, 4.9 ABV. And we
didn't get around to rating this yet because we
were sort of waxing poetic on the differences
between a helice and Italian lager. So what do you
(31:09):
want to rate this?
>> Dave (31:10):
Um, yes.
>> Julianna (31:12):
I'm in four territory as well.
>> Dave (31:14):
All right.
>> Julianna (31:16):
Okay. Last but certainly not least, we're going to
venture into pale ale country, and we're going to
go to the perfectly cromulent IPA. Now, this is
the highest ABV that we've had in this flight.
This is 6.2% ABV.
>> Dave (31:33):
27. Is that what you said? 27% ABV.
>> Julianna (31:38):
6.2.
>> Dave (31:39):
Oh, 6.2. Where'd I get 27?
>> Julianna (31:42):
I don't know, buddy. Okay?
>> Dave (31:44):
I feel like that's what you said.
>> Julianna (31:46):
I think you need a hearing aid. Okay. Perfectly
cromulent. You want to be daddy?
>> Dave (31:52):
Is that it? You want to wear the daddy pants?
>> Julianna (31:55):
Uh, how is that relevant?
>> Dave (31:58):
How is anything I do relevant?
>> Julianna (32:02):
Okay, perfectly cromulent IPA is brewed with 100
locally grown and malted Rabbit.
>> Dave (32:08):
Rabbit Hill. Rabbit Hill.
>> Julianna (32:11):
Okay, so it's pilsner, shillum and wheat malts.
>> Dave (32:15):
Chillum.
>> Julianna (32:15):
Again, decoction mashed.
>> Dave (32:17):
Yeah.
>> Julianna (32:18):
Which takes some time. Appropriately. I know,
right? Appropriately. Hop with matuka and citra in
the kettle, and then generously dry hop with
citra, matuka and citra. Cryo.
>> Dave (32:31):
I do like some Matuka. I know, and I like citra,
definitely.
>> Julianna (32:36):
So I like their take on the pale ale compared to,
like, what I view as the standard pale ale this
year.
>> Dave (32:44):
This is an ipa.
>> Julianna (32:45):
I thought this is a, uh. Oh, okay. I thought this
was a pale ale.
>> Dave (32:50):
Well, it is, but it's an Imperial Pale Ale.
>> Julianna (32:54):
Is it Imperial Daddy. You want to be dad?
>> Dave (32:59):
Perfectly cromulent, huh?
>> Julianna (33:00):
Uh-huh. Perfectly acceptable American Paleo.
>> Dave (33:03):
I thought you said ipa.
>> Julianna (33:05):
No, it's an American pale loo.
>> Dave (33:07):
Huh. Well, I guess I'm the jackass.
>> Julianna (33:12):
Okay, what do you think of this?
>> Dave (33:13):
No. Uh, now that I've reframed it in my mind as a
pale ale instead of an ipa.
>> Julianna (33:20):
Okay, well, American. No, American ipa.
>> Dave (33:24):
Wait, is it.
>> Julianna (33:25):
What is the beer American ipa. Okay, sorry, Sorry.
I wanted to say pale, Alex. I wanted to say Paleo.
I'm sorry.
>> Dave (33:35):
Well, okay. And what is the ABV?
>> Julianna (33:37):
6.2.
>> Dave (33:38):
So honestly, it could go either way. Be a great
paleo. Really, the only difference between an IPA
and a pale ale, other than some of these things go
high abv. Mhm. Is the hop versus malt balance.
Right?
>> Julianna (33:57):
Right.
>> Dave (33:59):
This is a very well balanced beer. Definitely more
hop forward.
>> Julianna (34:07):
And I think because.
>> Dave (34:08):
Super clear.
>> Julianna (34:09):
It's not easy. I think because of that. I was
thinking that it was a pale ale. Like, I was
really trying to compare it to Sierra Nevada.
>> Dave (34:17):
It's okay.
>> Julianna (34:18):
I know.
>> Dave (34:19):
I hated that I had to mansplain. It's fine. Beer.
To you, it's fine because I know you're not. You
don't know a lot about beer.
>> Julianna (34:27):
I don't.
>> Dave (34:27):
Right.
>> Julianna (34:28):
I don't know anything about beer.
>> Dave (34:29):
You know, this was all about fingernails getting
painted, and I probably wouldn't know much. You
told me. You told me all about that. No, I'm just
kidding. Um, that's, uh, that's probably gonna get
us banned once again. Um, once again, no. So this.
I do think. I really prefer IPAs these days that
(34:54):
are in the six to six and a half percent versus 7,
8, 9, 10. Now, some of those are good, but if you
want to make a beer that somebody's going to come
in and drink, two, three, whatever of those, you
got to be in that 6.2, 6.5%, because you're
(35:16):
already loading people up with hops. So you're.
You're really pushing their palette to. With all
these acids. Right. You start laying on more
alcohol. You're. The bigger you get with the hops,
the more you have to add more malt. So you're.
You're just adding all these different things
(35:38):
people get to wear. Like our age especially. You
can't be drinking them. Um, like four, five, six
of these. That comes.
>> Julianna (35:47):
Yeah. To me, it's like a snowball effect. Like,
the more. The more hops you add and then it's out
of balance. And then you add more malt. And then
start a balance again, and then you just keep on
going and going, and next thing you know, you
have, like, an 8% beer that you wanted to start
off at 6, and. And it just gets out of control.
>> Dave (36:05):
But it's. It's probably a really good 8% beer. But
it's like, okay, I'm gonna drink one of these, you
know, and then I'm gonna be full, and then I'm
gonna go to the Italian pilsner or something.
>> Julianna (36:16):
Right.
>> Dave (36:16):
You know.
>> Julianna (36:17):
Right.
>> Dave (36:17):
But with this. I like hops. I love matuka, like
citra. I think it's a good combo. I'm not always a
fan of hop combinations, but I think these are two
that pair well and they only used to, and it works
well. And I think it's a nice beer that, you know,
get some spicy food, get some tacos, get some
(36:39):
burgers, whatever. Hot day, sitting there drinking
this beer. I can drink two, three, maybe four of
these. I think because it's 6.2, I'm not going to
get super full, and my palate's not blown out
because the hops are out of whack. I think this is
a really tasty beer.
>> Julianna (36:56):
Yeah. To me, this is very balanced. Very balanced.
I, um, like the creaminess of it up front.
>> Dave (37:03):
Yeah.
>> Julianna (37:04):
But I like how it just ends. There's no, um.
There's no lingering.
>> Dave (37:09):
There's the bitterness or the resiny. Doesn't like
resin in this or whatever. Doesn't dry you out.
>> Julianna (37:15):
Right. But, you know, there's a hot bite, but it's
not a New England hot bite. It comes in, which
makes this really nice.
>> Dave (37:22):
It just goes.
>> Julianna (37:23):
Yeah. Yeah. It does what's needed and it gets
done.
>> Dave (37:26):
And I. I like that it's a clear beer, that it's.
It doesn't have all that extra body. Sure, there's
enough body to carry those hops, but there's not
so much body that you fill up, you know? So.
>> Julianna (37:38):
Okay.
>> Dave (37:39):
Definitely super tasty beer.
>> Julianna (37:40):
What do you want to rate this?
>> Dave (37:41):
Yeah, we'll go here.
>> Julianna (37:42):
Yeah. Good, solid four. Uh, I'm really impressed
and really happy.
>> Dave (37:48):
I'm not sure if it's that, uh, these guys are such
good brewers or that we're such good beer
shoppers, but I feel like this was a really nice
flight.
>> Julianna (37:56):
Oh, definitely.
>> Dave (37:58):
So we'll give them 50 of the credit and give us
50% of the credit.
>> Julianna (38:06):
Okay. Well, I'm a fan of Wanderback for sure.
That's gonna do it for today's episode. Thanks so
much for being here. Good old boy Dave.
>> Dave (38:15):
Hey, I'll wander back to Vinnie Land and get some
of this beer anytime I can.
>> Julianna (38:23):
And I will wander back to the Jersey Shore soon
because I miss it. Um, anyways, this is good girl
Juliana. Keep on chuggling and catch you next
time.
>> Dave (38:34):
Drink more beer.
>> Announcer (38:37):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the subscribe button.
>> Julianna (38:46):
Give it a little tappy. Tap tap taparoo.
>> Announcer (38:49):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone Play podcast Sip,
Suds and Smokes. We love your feedback and you can
reach us at info at sip, suds and smokes.com Our
tasting notes flow out on Twitter and Instagram
with our handle ipsudsandsmokes and our Facebook
(39:11):
page is always buzzing with lots of news. You'll
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that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:33):
episode and keep on sipping.
>> Dave (39:44):
It. Mhm.
>> Announcer (40:25):
This has been a one tanhan production of Sips,
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.
>> Julianna (00:03):
We're going to be trying a flight of craft beer
from Wanderback Beer Works in Vineland, New
Jersey.
>> Dave (00:11):
The Wanderbach Beer Works. Beers we'll be trying
today are Hugo Hoppy Pilsner, Future Proof German
Pilsner, Forza, Italian Pilsner. These guys love
their Pilsners. Wanderback Lager, which is a
Helles Lager, an perfectly cromulent American ipa.
(00:34):
And if you're wondering what cromulent means.
>> Julianna (00:37):
What does cromulent mean?
>> Dave (00:39):
It means acceptable.
>> Julianna (00:41):
So this is a, uh, perfectly acceptable American
ipa.
>> Dave (00:44):
Well, we're gonna try it and find out if it's
perfectly acceptable. We don't know yet. That's
what they're saying. But we've gotta taste it
first.
>> Julianna (00:51):
The hype is real, folks.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
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.
>> Julianna (01:52):
Suds.
>> Announcer (01:52):
Uh, it's time for more suds.
>> Dave (01:59):
Hey.
>> Julianna (01:59):
Welcome, everyone. Here we are for another sud
segment where we like to say, if you can't stand
the heat, go sit in the shade with a nice cold
beer. Nothing. No.
>> Dave (02:15):
Yay. Yay.
>> Julianna (02:18):
Okay, one of those days. I'm, uh, one of your
hosts, good old girl Juliana. And joining me at
the table today is good boy Dave.
>> Dave (02:28):
Hey, everybody. It's good. Oh, boy Dave.
>> Julianna (02:35):
Yeah. Okay.
>> Dave (02:37):
I'm bringing the energy.
>> Julianna (02:38):
That's a lot of energy.
>> Dave (02:39):
Pumping up the jam.
>> Julianna (02:41):
Yeah, I. I'm sure it's very palpable to our
audience.
>> Dave (02:45):
Yes. Yeah, I could probably taste it through the
airwaves.
>> Julianna (02:49):
M. I'm, um. Yeah, taste me. I think you're gonna
be banned always. Okay. Once again, thank you.
Thank you very much. On today's episode, we're
going to be trying a flight of craft beer from
Wanderback Beer Works in Vineland, Irvineland, New
(03:10):
Jersey. While visiting the Garden State recently,
good old boy Dave and I picked up some local beer
and brought it back to try.
>> Dave (03:18):
We were kind of on a tight schedule, so we didn't
actually get to go to the brewery, which I'm not
sure they have a brewery, but we did pick up beers
from a local Very nice bottle shop. Uh, it seems
like this brewery has only been open for about a
year, and I think they might still be brewing
their beer at Hidden Sands Brewing in Egg Harbor
(03:39):
Township. Their website is a little sketch I have
to Say.
>> Julianna (03:44):
Okay. A little sketch.
>> Dave (03:45):
Okay.
>> Julianna (03:45):
It's just the three of them in a photo.
>> Dave (03:47):
Well, you know, they want you to know who they
are. Uh, but they do have a good insta account.
The brewery was started by the three guys you can
see on the website, Justin, Brian and Chris, who
are all former staffers at Cape May Brewing, one
of New Jersey's largest and most prestigious craft
(04:08):
brewers.
>> Julianna (04:08):
Yeah, very good.
>> Dave (04:09):
In the whole state.
>> Julianna (04:10):
In the whole state.
>> Dave (04:11):
It's in the south part of the state.
>> Julianna (04:13):
It is in the south part of the state.
>> Announcer (04:15):
Yeah.
>> Julianna (04:15):
And we've been to Cape May many times.
>> Dave (04:17):
Well, I've been there once.
>> Julianna (04:19):
Well, I've been there many times.
>> Dave (04:20):
All right. Okay.
>> Julianna (04:21):
Why don't you tell us what we're going to be
drinking today?
>> Announcer (04:23):
I will.
>> Dave (04:24):
The Wanderback Beer Works. Beers we'll be trying
today are Hugo Hoppy Pilsner, Future Proof, German
Pilsner, Forza, Italian, uh, Pilsner. These guys
love their Pilsners. Wanderback Lager, which is a
hellas lager and perfectly cromulent American ipa.
(04:47):
And if you're wondering what cromulent means.
>> Julianna (04:50):
What does cromulent mean?
>> Dave (04:52):
It means acceptable.
>> Julianna (04:54):
So this is, uh, a perfectly acceptable?
>> Dave (04:57):
Well, we're going to try it and find out if it's
perfectly acceptable. We don't know yet. That's
what they're saying. But we've got to taste it
first.
>> Julianna (05:04):
The hype is real, folks.
>> Dave (05:05):
Right.
>> Julianna (05:06):
Okay. Well, we're going to be tasting these beers
on the fly like we normally do, huh? And then
giving our tasting notes as we go. Good old boy.
Dave, why don't you give us the suds ratings for
today?
>> Dave (05:17):
We'll be tasting and rating these beers from
Wanderback Beer Works with our suds ratings and
our signature belching sounds. Here are those
ratings now. One. That sucks. Give me anything but
a Bud. Two. Was that a belch? Three. Ah. Uh, What
(05:39):
a relief. Four, A body should really not make that
sound. My body makes that sound all the time, but
whatever. And five, listen to that hang time. Give
me another.
>> Julianna (06:05):
I swear that gets longer and longer every time I
hear it.
>> Dave (06:08):
That's what she said.
>> Julianna (06:11):
Oh, boy. Okay, okay, let's get to the beer.
>> Dave (06:15):
I like this.
>> Julianna (06:16):
Uh-huh. I'm sure he does. Okay, one thing I'm
going to say about the can art, and I know can
arts, I'm like a girly girl in the can art, but I
love the vintage feel of it. Like this mid century
moderny kind of thing going on with, like, mod
colors and.
>> Dave (06:34):
Yeah, uh, no, I Like it?
>> Julianna (06:35):
I think it's the retro feel. Yeah, like I'm, I'm
dying to have like a sticker or something.
>> Dave (06:42):
Oh, I thought you were going to say you were dying
to have like a Fresca or like a Tab Cola.
>> Julianna (06:48):
No, from that, yes.
>> Dave (06:49):
But.
>> Julianna (06:50):
No, no, but I'm dying to have this first beer. So
let's get to it.
>> Dave (06:53):
Do it.
>> Julianna (06:53):
We are going to be talking about Hugo, the hoppy
pale logger. 5% ABV. And uh, what to do with poor
Hugo. He's too hoppy for Loggertown and too much
of a lager for Hoppy town. But this beer is no
outcast. As always, brewed with 100% rabbit heel
(07:14):
malt, Hugo is decoction mashed and appropriately
hopped with sapphire, Matuka and crush hops. Hoppy
enough for the hop heads and clean enough for the
crispy fans. Okay. Hype is real.
>> Dave (07:28):
What do you think, Hugo girl?
>> Julianna (07:35):
Yeah.
>> Dave (07:38):
Um, let's see. Definitely hoppy.
>> Julianna (07:42):
Definitely crispy.
>> Dave (07:44):
Crisp. Nice malt backbone to it. Clean finish.
Yeah, just a little bit of a lingering on the. A,
um, little bit of the, the bitterness from the
hops lingers a little bit. A little dry on the
finish, but certainly not a bad thing. It's a nice
easy, everyday drinking beer. I'm sorry, what did
(08:05):
you say? The ABV on it is 5. 5. Right in the
session wheelhouse.
>> Julianna (08:10):
Yeah.
>> Dave (08:11):
Yeah. This is a beer you just go hang out and
drink a few.
>> Julianna (08:14):
But really flavorful for session.
>> Dave (08:16):
Yes. Yeah, good flavor, but not, not so much that
it would tax your palate and fill you up. You
know, I think you could, you could drink a few of
these while you're hanging out, having some pizza
or some, some burgers or something. Just whatever.
At a cookout. Good cookout beer. Yeah.
>> Julianna (08:34):
Oh, yeah, yeah. This would be a good cookout. Good
summer.
>> Dave (08:37):
Go to Egg harbor and get some of those eggs
they're always talking about.
>> Julianna (08:41):
There they are.
>> Dave (08:43):
Yeah, that's why they called it Egg Harbor. A
Dutch guy in the 1600s named it, called it Egg
Heaven.
>> Julianna (08:51):
Egg Heaven.
>> Dave (08:52):
Yeah. Cuz all the birds were sling their eggs
everywhere. Just eggs all over the place. Place
Huevos.
>> Julianna (09:00):
Lots of wavos grande all over.
>> Dave (09:02):
See.
>> Julianna (09:02):
Okay. On the beach.
>> Dave (09:04):
Oh, omnipresent. Um, omnipresent.
>> Julianna (09:07):
Okay, what would you. Okay, so what would you rate
Hugo? Hugo?
>> Dave (09:13):
Um, it's a solid beer. I uh, give it a good solid
three, I think.
>> Julianna (09:20):
Okay.
>> Dave (09:20):
Yeah.
>> Julianna (09:21):
Yeah.
>> Dave (09:22):
Nice job. Justin. Brian and other guy. Chris,
maybe.
>> Julianna (09:27):
Chris.
>> Dave (09:28):
Yeah.
>> Julianna (09:30):
Justin Bryant and Chris. You said that this
brewery is um, contract Brewing with somebody else
right now.
>> Dave (09:37):
Currently, it looks like it. Because they say
they're invite. Okay. So there was not a plethora
of information available, but I did find an
article, uh, that said when they were first
starting out that they were looking for a space in
Vineland.
>> Julianna (09:54):
Okay, gotcha.
>> Dave (09:55):
But they were currently brewing at, uh, Hidden
Sands in Egg Harbor Township.
>> Julianna (09:59):
Okay, gotcha. So they're in a work in progress,
but I'm kind of impressed that they are doing
these loggers. I mean, the other brewery that they
are brewing at must be a great loggering.
>> Dave (10:12):
Uh, it makes you want to try something from Hidden
Sands.
>> Julianna (10:15):
Right? Yeah. Right. Okay.
>> Dave (10:17):
But we didn't see any Hidden Sands beers, so.
>> Julianna (10:20):
No, we didn't. Not that we had time to look.
>> Dave (10:22):
For a lot, but next we're gonna look.
>> Julianna (10:26):
Oh, we will. We definitely will.
>> Dave (10:28):
Oh, we Hidden Sands. That's why we couldn't see
him.
>> Julianna (10:32):
Uh, yeah.
>> Dave (10:37):
See what I did there? I see what I did. Yeah,
yeah, yeah.
>> Julianna (10:42):
That was great. Starving. People would be happy to
have that. Happy to have what? Your humor.
>> Dave (10:48):
Yeah. There's parts of the world where you don't
get this.
>> Julianna (10:54):
Okay, we'll be back in just a minute, folks.
Welcome back, everyone. So today's episode, we are
doing a brewery takeover, if you will, of
Wanderback Brewing in Vineland, New Jersey. And,
uh, right before the break, we talked about Hugo
(11:15):
the Hoppy Pilsner. Now we're going to move on to
the future proof pills. This one is in a taller
can. 16 ounce versus 12. Good for them. And now we
are at five and a half percent ABV. I know. Um,
right.
>> Dave (11:33):
Yeah, yeah.
>> Julianna (11:34):
So.
>> Dave (11:35):
Oh my.
>> Julianna (11:35):
Uh, so future proof pills. Crisp, dry and
crushable. It is brewed with 100 locally grown and
malted Rabbit Hill Farms Pilsner Malt decoction
mashed potato, appropriately hopped and perfectly
balanced. And everything you want to see in a
traditional German style pilsner Szaz and Sapphire
(11:55):
hops to take center with a crisp and dry finish,
making this the beer they want to drink now and
forever into the future.
>> Dave (12:05):
Yeah, no, I think if you have a solid pilsner
recipe in your arsenal, you're set. Yeah. You are
future proof. And this is a very nice, not over
the top, uh, it's just a nice, well balanced
little pilsner. Five and a half percent is right
in the wheelhouse, I think. Good light body,
(12:26):
clean. Nice, uh, bittering on the back end from
those hops. Yeah, it's just a straightforward
beer. It's not, you know, if you're like A big old
hop head lover or a stout person. You only want to
drink barley wines or something. This is not you.
But if you're a beer drinker who likes beer
flavored beer or you're just somebody that wants
(12:46):
to go and, and just have something clean and
refreshing and watch a game or, you know, uh, talk
to your friends or do whatever, this is your kind
of beer, you know, this is the beer, I think the
kind of beer we've been enjoying for the last two
or three years. After the burnout of all the
pastry stouts and the mega lactose and all that
(13:12):
stuff. I think this is what you fall back to is.
>> Julianna (13:16):
Yeah, this is, this is basic. I, I'm saying basic
just in the terms of the flavor profile.
>> Dave (13:23):
It's not a bad word.
>> Julianna (13:24):
No, no, no, no, no, no. I didn't mean that. I
didn't mean that in that way. I just meant that
this is a basic beer, but this is the type of beer
that could be screwed up easily.
>> Dave (13:36):
This is the kind of beer that doesn't hide
anything.
>> Julianna (13:38):
No, it doesn't. Yeah, that's what I was looking
for. It. It doesn't hide. And I think this goes in
so many applications. I mean, this hearkens back
to our.
>> Dave (13:48):
Ancestors, the beers of our forefathers.
>> Julianna (13:50):
Right, right, right.
>> Dave (13:51):
Well, I only had one father, but you know what I'm
saying?
>> Julianna (13:53):
So did I. But yeah, sure, you know, Great.
>> Dave (13:57):
Who are those other three guys?
>> Julianna (14:00):
Just people.
>> Dave (14:00):
Oh, okay.
>> Julianna (14:01):
Best friends, um, uncles. Better than you,
whatever. But I, I like how they're going with
traditional methods.
>> Dave (14:15):
Yeah.
>> Julianna (14:16):
Um, and just brewing what's real.
>> Announcer (14:19):
Yeah.
>> Julianna (14:20):
You know what I mean? And I could see this as a
very popular beer in New Jersey. I mean, just like
with all the.
>> Dave (14:27):
Shore and just during the hot weather.
>> Julianna (14:31):
Yeah, during hot weather. This is like a perfect.
But, uh, but honestly, like, I could see this at a
football. The fall too. Like this isn't. And like
lots of camping, etc. This is just a go to, you.
>> Dave (14:44):
Know what I'm saying? Like, this is like if you're
just a straight up beer drinker and you want to
have a nice, easy, clean beer. Yeah. Just get it,
get on it.
>> Julianna (14:56):
And again, you would probably put it in you. You
would probably pair this with a lot of the same
foods that we talked about with, uh, Hugo.
>> Dave (15:05):
Literally. I think anything other than a fudge.
>> Julianna (15:10):
Brownie, you wouldn't pair this with a fudge
brownie.
>> Dave (15:13):
I don't think this and a fudge brownie would go.
Well.
>> Julianna (15:18):
What made you even think of a fudge Brownie.
>> Dave (15:20):
I'm kind of hungry.
>> Julianna (15:21):
Oh, okay. Well, there's that. Okay, what do you
want to rate?
>> Dave (15:25):
Future proof, I think.
>> Announcer (15:28):
Hey.
>> Julianna (15:30):
Yes. Solid four.
>> Dave (15:32):
Solid four. Get some of that future proof.
>> Julianna (15:37):
Okay, now we are going to go to Italy and we are
going to go to the Forza Italian pilsner. So this
one is crisp, brilliant and bright at 4.4% ABV. So
this is even lower than I know, right? And clear.
>> Dave (15:59):
Super light.
>> Julianna (16:00):
Yeah, yeah, super light.
>> Dave (16:02):
The.
>> Julianna (16:02):
The liquidy part. Can you drink the liquidy part?
You can drink the liquidy part.
>> Dave (16:06):
Sure.
>> Julianna (16:06):
Yeah, we're drinking lots of liquidy parts.
>> Dave (16:09):
Now pour some more.
>> Julianna (16:10):
So Forza is their take on the Italian pilsner. Uh,
not to be confused with a well known pilsner from
Italy in a green bottle and a white label. A craft
Italian pilsner is like a German pilsner. It is
dry, crisp and early crushable, but with a softer
mouth feel and a delicate dry hop. With German
hops. So again, brewed with rabbit hill pilsner.
(16:33):
Good for them having like a, um.
>> Dave (16:36):
Rabbit hill.
>> Julianna (16:36):
Yeah, I mean, I mean, so I'm assuming. So close.
>> Dave (16:39):
Yeah, yeah.
>> Julianna (16:39):
Uh, that's great. And chillum, um, malts.
>> Dave (16:43):
Chillum.
>> Julianna (16:44):
Nice decoction. Mashed, hopped, aggressively with
grunge heist and diamond hops. I'm not familiar
with diamond tops.
>> Dave (16:54):
I've not heard of grunge heist.
>> Julianna (16:56):
It is stupidly drinkable.
>> Dave (16:58):
Yeah. So Italian pilsners are usually a little m.
Oh, excuse me. A little brighter, more citrusy.
>> Julianna (17:05):
Okay.
>> Dave (17:05):
It's got that typical pilsner backbone of the
malt. Biscuity, kind of light bread flavor,
cracker malt flavor. And then a little more
aggressively hopped. Not. Maybe this one's not as
hoppy as Hugo. Um, and the body's not as heavy as
Hugo. I like, I actually like this one more. I
(17:27):
think it has as much or more flavor, but at like
literally a full percent abv. Less.
>> Julianna (17:37):
Okay.
>> Dave (17:38):
I'm very impressed with this beer. I think it's
very, very good. Forza is Italian for force.
>> Julianna (17:44):
Okay.
>> Dave (17:45):
Power.
>> Julianna (17:46):
So this is a very powerful Italian pilsner. So
diamant, if I'm saying that correctly, is a new
German variety. And, um, it's kind of like in the
5 to 7 range of alpha acids. And it's bright
orange, citrus, light floral and sweet berries.
(18:08):
And then the grunge. Yeah, that's another one that
I'm not too sure of. Two. Um, that one's known for
peach, passion fruit and lemon zest with a little
bit of floral notes, too. So what are you getting
on the aroma? Anything. Are you getting any, like,
(18:30):
citrusy, fruity notes?
>> Dave (18:31):
Little fruit I like. Maybe not very citrusy to me.
>> Julianna (18:37):
Okay.
>> Dave (18:37):
But like, definitely more on the stone or some
kind of berry.
>> Julianna (18:44):
Okay.
>> Dave (18:44):
Kind of fruit.
>> Julianna (18:45):
So a little melange, if you will say, of like,
floral and citrus on the. On the notes. Not that
true. Traditional, like German noble hops kind of
coming out, like.
>> Dave (18:56):
Yeah. Not as, like, earthy and, um, straight up
floral is German hops usually. Now, this is a
little more fruity and lighter, which I think
lends itself to the Italian pilsner.
>> Julianna (19:08):
Yeah. This one, um, softer mouth feel. Yeah, for
sure. Like the.
>> Dave (19:12):
The bubble.
>> Julianna (19:14):
It are just so creamy.
>> Dave (19:16):
I'm impressed that they're doing decoction mashes
on all these beers, which is a traditional German
technique. But it. There's a lot. It's a lot of
work because you got to take out part of the wort
and boil it and add it back in and to do all the.
All the. The conversions and everything. It's.
>> Julianna (19:35):
Which again, makes me want to go to Hidden Sands
and.
>> Dave (19:39):
Yeah.
>> Julianna (19:39):
Uh, and try and see what they have. And eventually
they're working together, you know.
>> Dave (19:43):
Eventually to wander back to see if they're. They
continue making the beers this good.
>> Julianna (19:47):
Yeah. And dare I say, I don't think that Cape May
M was making these kind of beers. Well, we'll be
back in just a minute. Welcome back, everyone. So
today we are talking about a brewery from New
Jersey. Made with Jersey fresh barley, as they
(20:10):
say. And it is Wanderback Beer works from
Vineland, Vineland or Vineland, New Jersey. Right
before the break, we started talking about the
full.
>> Dave (20:23):
No, it's New Jersey. Maybe it's Vinny Land, you
know, because aren't, uh, there a lot of guys
named Vinnie up in New Jersey? Hey, Vinnie. Uh,
like my cousin Vinny. Oh, um, we just saw that.
>> Julianna (20:35):
I know. We just saw that.
>> Dave (20:37):
I don't know if they're from New Jersey, though.
Yeah, they probably were.
>> Julianna (20:40):
No, I think they were New York. But anyways. Okay,
fine.
>> Dave (20:45):
What's the difference?
>> Julianna (20:46):
Anyways, okay, so we were talking about the
Italian Pilsner 4.4 ABV. So this, at the moment is
the lowest ABV beer that we've had.
>> Dave (20:56):
If you can make a 4.4% flavorful Italian Pilsner.
I. I don't know that there's anything you can't
do.
>> Julianna (21:07):
Right.
>> Dave (21:08):
These guys might go to space at some point.
>> Julianna (21:10):
Yeah. Yeah. Right.
>> Dave (21:12):
Yeah.
>> Julianna (21:12):
I, uh, mean, they could literally.
>> Dave (21:14):
The opportunities are endless.
>> Julianna (21:16):
Sure. But I have to give them a lot of credit of,
like, I mean, we've had a hobby logger. We've had
a German. Now we've had an Italian. And they are
all distinctively different, uh, which is
something that can get muddled sometimes with some
breweries that we've tried before.
>> Dave (21:34):
Yeah, they all become like a variation on a theme.
>> Julianna (21:37):
Right.
>> Dave (21:38):
This is like, they went thoughtfully into it and
started each beer at the beginning instead of
like, okay, well, here's our house malt, and
here's our. And yes, they do have house malts,
like the Rabbit Hill and stuff, but they do come
(21:58):
do different combinations. And I think they start
each recipe, it feels like, at the beginning and
like, okay, how. What do we want this beer to
look, smell, taste, you know, uh, feel like, you
know, how do we want this to feel in your mouth?
Yeah, that's a big question right there.
>> Julianna (22:21):
Well, there's that.
>> Announcer (22:25):
Banned once again.
>> Julianna (22:26):
Sure. And again with the can R. Really nice
vintagey feel. I. I know, like, I say that a lot,
but I. I also like that this is in the 16 ounce,
because this is a very crushable. Like, I would
want this in a bigger can. M. Yeah, okay.
>> Dave (22:44):
Um, no, I think it makes sense. Like, the lower
the abv, the bigger the can, you know, maybe.
Yeah.
>> Julianna (22:53):
I mean, not always, because those are crushable,
you know. Now, they mentioned that, you know,
Italian one that we've had before. How would you
rate this one compared to that Italian staple that
we've had? Is there even a comparison?
>> Dave (23:09):
Uh, you know, that one's not a bad one, but, like,
how often do you get that one fresh? Well, that's
fair, you know.
>> Julianna (23:16):
Yeah.
>> Dave (23:17):
Like, let's.
>> Julianna (23:18):
I'm especially down here.
>> Dave (23:19):
Let's get a four pack of this sent to Italy, and
then let's go to Italy. All right. And try some of
the other one fresh. And then try this one.
>> Julianna (23:29):
Yeah. And see what happens. Okay. Okay, that's
fair. But in the meantime, let's rate the Forza.
>> Dave (23:36):
Okay. Uh, well, should we give the Forza a fivesa?
>> Julianna (23:40):
Yes.
>> Dave (23:41):
All right, Now, I think this one is.
>> Announcer (23:47):
Is.
>> Dave (23:50):
The. The amount that. I am impressed by the low
ABV and the amount of flavor and how clean it is
cannot be overstated. Like, it's just. It's hard
to pull that much flavor and that little bit of
alcohol.
>> Julianna (24:06):
Yeah.
>> Dave (24:06):
And a lot of people just don't even try. Right.
>> Julianna (24:09):
Never know. They. They don't. And I mean. And
like, I. I keep reiterating to have these lower
ABV beers and These are like, kind of like these
were easily available to us, which makes me feel
like they're more heavily brewed. Yeah, um, it's
like, it's really great if you're not.
>> Dave (24:28):
If you're in New Jersey, you're not drinking this
stuff. You are crazy.
>> Julianna (24:31):
I know. You really need to try it. Uh, yeah. You
really do. Okay, let's move on to the Wanderback
Lager. All right, now this one is 4.9 ABV. So not
much higher in the grand scheme of things. So this
is brewed with 100 locally grown and malted Rabbit
Hill Farms Pilsner Malt. Again with single
(24:54):
decoction and middle fruit and size hops
appropriately lagered for many moons. And um, this
is their Hellas locker. And we here at Sip Suds
and Smokes love a good hellas locker.
>> Dave (25:10):
We love the hellas out of some hellas.
>> Julianna (25:14):
That's, that's funny. Okay, what do you think of
this one?
>> Dave (25:18):
Sorry. Um. I like it. I'm. It's. It's weird
stepping from one kind of lager into another one.
>> Julianna (25:25):
Yeah.
>> Dave (25:27):
Hellas is a different animal.
>> Julianna (25:29):
This is going to be sweeter, right?
>> Dave (25:31):
A little sweeter.
>> Announcer (25:33):
I.
>> Dave (25:41):
I mean it's good. I don't know if I like it as
much as the last beer.
>> Julianna (25:51):
Yeah.
>> Dave (25:52):
But that's. What was the ABV on this one? Five
point.
>> Julianna (25:54):
This is four. Nine.
>> Dave (25:55):
Oh, four nine. Oh wow.
>> Julianna (25:58):
Mhm.
>> Dave (25:58):
Well that makes me like it more because again,
good flavor.
>> Julianna (26:04):
And the other one was four.
>> Dave (26:05):
Four does have a little more gig, a little more
sweetness.
>> Julianna (26:10):
Well, and a Hellas Lager is going to be a lot
different than what we've had. You know what I
mean? And that's that. And that's the difference
between them.
>> Dave (26:28):
Yeah.
>> Julianna (26:29):
Okay. What would you pair with the Helles Locker?
>> Dave (26:33):
I mean these are all still so light and
everything, but I think you know, pants, chicken
wings and maybe this is the hungry me talking
right now. But like this beer and the big old
plated chicken wings, I'd be on it, son. Um, it's
(26:53):
kind of anything like, like the, the cool thing
about these beers is that you can sort of pair it
with anything because really you're gonna. It's.
It's set up to let the food shine, right?
>> Julianna (27:10):
Mhm.
>> Dave (27:11):
And it's just there to quench your thirst and, and
m. Kind of not destroy you because it's such a low
abv.
>> Julianna (27:20):
Sure.
>> Dave (27:20):
And it's like, it's not like super hoppy where
it's going to wear out your palate or it's not
super thick, so it's going to fill you up or
anything. It's just going to. This is a. This is a
beer made for drinking. Just drinking.
>> Julianna (27:36):
Well, and again, like, to compare against the
Forza, the Forza is fruity, and we got the nice
fruits on it.
>> Dave (27:44):
Yeah.
>> Julianna (27:44):
Which made it so appealing to us.
>> Dave (27:46):
The hops stick out more in the Forza.
>> Julianna (27:50):
Right.
>> Dave (27:50):
This one, you get a little more malt character. I
think the malt is more the star in this one.
>> Julianna (27:56):
But also helis lagers are a little bit spicier.
Right. So if you're. And. And that's what's
making. Because, like, when I think of a Hellas, I
think of floral, like German floral with a little
bit of a spice bite to it.
>> Dave (28:12):
I don't get much spice bite, but I definitely get
the floral notes.
>> Julianna (28:19):
Well, like, almost. I don't know, like, uh, the.
The breadiness of the malt. Like, almost like a
slightly, um, peppery breadiness, maybe. When I
think of a Hellas, you.
>> Dave (28:31):
Know, I do agree, like, that's what I was saying.
Like, I think the malt is more the star here than
the hops.
>> Julianna (28:37):
Sure.
>> Dave (28:37):
Versus, like, the Forza, where the malt was sort
of a clean palette for those hops to sort of play
on top of.
>> Julianna (28:46):
Okay.
>> Dave (28:46):
And do their thing.
>> Julianna (28:48):
Yeah. Makes. Makes still.
>> Dave (28:50):
Good balance.
>> Julianna (28:51):
Oh, my gosh.
>> Dave (28:52):
Very drinkable. Crushable beer. 4.9. I mean,
you're.
>> Julianna (28:57):
You're.
>> Dave (28:57):
You're right in there, dude.
>> Julianna (28:58):
I know.
>> Dave (28:59):
It's good.
>> Julianna (28:59):
I know.
>> Dave (29:00):
Yeah.
>> Julianna (29:00):
And it's, uh. Yeah. And it's just like. I almost
feel like it's just splitting hairs in a way as to
what is better and what isn't better. You know
what I mean?
>> Dave (29:08):
Yeah.
>> Julianna (29:09):
Because you get one that's fruitier, you get one
that's a little spicier. Um, the finish on this.
What do you think of the finish?
>> Dave (29:16):
It's good. It's a little soft. Um, but it's still
clean. I think the cool thing about this is, like,
if you were at their tap room, if they had a tap
room, you could just go boom, boom, boom, and go
down the line and, like, drink one of each and
you. You'd never get bored.
>> Julianna (29:33):
Right. You know, because each one is distinctively
different.
>> Dave (29:35):
Or if you find your favorite one, you just stick
to that one. But, like, I think this. This is a.
The kind of series of beers where you're just, you
know, you. You're not gonna get bored.
>> Julianna (29:47):
No.
>> Dave (29:47):
You're not gonna get full.
>> Julianna (29:49):
No.
>> Dave (29:50):
Might have to go to the bathroom a lot.
>> Julianna (29:51):
Well, there's that. Okay, we'll be back in just a
minute. Welcome back, everyone. So today we were
taking a trip to New Jersey, and, um, we went just
north of Cape May and found Wanderback, which is
(30:14):
from Vineland.
>> Dave (30:15):
We avoided all of the mobsters and dead bodies and
found Vineland or Vinnyland. I'm gonna call it
Vinny.
>> Julianna (30:24):
You're gonna call it Vinnyland?
>> Dave (30:25):
Yeah, we went to Vinnyland. Okay. Hey, welcome to
Vinnyland over here. All right.
>> Julianna (30:31):
Okay. Well, we're doing a brewery takeover, and so
far, this brewery has really impressed me in its
simplicity.
>> Announcer (30:41):
Yeah.
>> Julianna (30:41):
You know, and, um, I really.
>> Dave (30:44):
She loves simple things.
>> Julianna (30:46):
I do.
>> Dave (30:47):
That's why she married me.
>> Julianna (30:48):
Exactly. So true. So true. Okay, so before the
break, we were talking about the Wanderback Lager,
which is their helles lager. Uh, 4.9 ABV. And we
didn't get around to rating this yet because we
were sort of waxing poetic on the differences
between a helice and Italian lager. So what do you
(31:09):
want to rate this?
>> Dave (31:10):
Um, yes.
>> Julianna (31:12):
I'm in four territory as well.
>> Dave (31:14):
All right.
>> Julianna (31:16):
Okay. Last but certainly not least, we're going to
venture into pale ale country, and we're going to
go to the perfectly cromulent IPA. Now, this is
the highest ABV that we've had in this flight.
This is 6.2% ABV.
>> Dave (31:33):
27. Is that what you said? 27% ABV.
>> Julianna (31:38):
6.2.
>> Dave (31:39):
Oh, 6.2. Where'd I get 27?
>> Julianna (31:42):
I don't know, buddy. Okay?
>> Dave (31:44):
I feel like that's what you said.
>> Julianna (31:46):
I think you need a hearing aid. Okay. Perfectly
cromulent. You want to be daddy?
>> Dave (31:52):
Is that it? You want to wear the daddy pants?
>> Julianna (31:55):
Uh, how is that relevant?
>> Dave (31:58):
How is anything I do relevant?
>> Julianna (32:02):
Okay, perfectly cromulent IPA is brewed with 100
locally grown and malted Rabbit.
>> Dave (32:08):
Rabbit Hill. Rabbit Hill.
>> Julianna (32:11):
Okay, so it's pilsner, shillum and wheat malts.
>> Dave (32:15):
Chillum.
>> Julianna (32:15):
Again, decoction mashed.
>> Dave (32:17):
Yeah.
>> Julianna (32:18):
Which takes some time. Appropriately. I know,
right? Appropriately. Hop with matuka and citra in
the kettle, and then generously dry hop with
citra, matuka and citra. Cryo.
>> Dave (32:31):
I do like some Matuka. I know, and I like citra,
definitely.
>> Julianna (32:36):
So I like their take on the pale ale compared to,
like, what I view as the standard pale ale this
year.
>> Dave (32:44):
This is an ipa.
>> Julianna (32:45):
I thought this is a, uh. Oh, okay. I thought this
was a pale ale.
>> Dave (32:50):
Well, it is, but it's an Imperial Pale Ale.
>> Julianna (32:54):
Is it Imperial Daddy. You want to be dad?
>> Dave (32:59):
Perfectly cromulent, huh?
>> Julianna (33:00):
Uh-huh. Perfectly acceptable American Paleo.
>> Dave (33:03):
I thought you said ipa.
>> Julianna (33:05):
No, it's an American pale loo.
>> Dave (33:07):
Huh. Well, I guess I'm the jackass.
>> Julianna (33:12):
Okay, what do you think of this?
>> Dave (33:13):
No. Uh, now that I've reframed it in my mind as a
pale ale instead of an ipa.
>> Julianna (33:20):
Okay, well, American. No, American ipa.
>> Dave (33:24):
Wait, is it.
>> Julianna (33:25):
What is the beer American ipa. Okay, sorry, Sorry.
I wanted to say pale, Alex. I wanted to say Paleo.
I'm sorry.
>> Dave (33:35):
Well, okay. And what is the ABV?
>> Julianna (33:37):
6.2.
>> Dave (33:38):
So honestly, it could go either way. Be a great
paleo. Really, the only difference between an IPA
and a pale ale, other than some of these things go
high abv. Mhm. Is the hop versus malt balance.
Right?
>> Julianna (33:57):
Right.
>> Dave (33:59):
This is a very well balanced beer. Definitely more
hop forward.
>> Julianna (34:07):
And I think because.
>> Dave (34:08):
Super clear.
>> Julianna (34:09):
It's not easy. I think because of that. I was
thinking that it was a pale ale. Like, I was
really trying to compare it to Sierra Nevada.
>> Dave (34:17):
It's okay.
>> Julianna (34:18):
I know.
>> Dave (34:19):
I hated that I had to mansplain. It's fine. Beer.
To you, it's fine because I know you're not. You
don't know a lot about beer.
>> Julianna (34:27):
I don't.
>> Dave (34:27):
Right.
>> Julianna (34:28):
I don't know anything about beer.
>> Dave (34:29):
You know, this was all about fingernails getting
painted, and I probably wouldn't know much. You
told me. You told me all about that. No, I'm just
kidding. Um, that's, uh, that's probably gonna get
us banned once again. Um, once again, no. So this.
I do think. I really prefer IPAs these days that
(34:54):
are in the six to six and a half percent versus 7,
8, 9, 10. Now, some of those are good, but if you
want to make a beer that somebody's going to come
in and drink, two, three, whatever of those, you
got to be in that 6.2, 6.5%, because you're
(35:16):
already loading people up with hops. So you're.
You're really pushing their palette to. With all
these acids. Right. You start laying on more
alcohol. You're. The bigger you get with the hops,
the more you have to add more malt. So you're.
You're just adding all these different things
(35:38):
people get to wear. Like our age especially. You
can't be drinking them. Um, like four, five, six
of these. That comes.
>> Julianna (35:47):
Yeah. To me, it's like a snowball effect. Like,
the more. The more hops you add and then it's out
of balance. And then you add more malt. And then
start a balance again, and then you just keep on
going and going, and next thing you know, you
have, like, an 8% beer that you wanted to start
off at 6, and. And it just gets out of control.
>> Dave (36:05):
But it's. It's probably a really good 8% beer. But
it's like, okay, I'm gonna drink one of these, you
know, and then I'm gonna be full, and then I'm
gonna go to the Italian pilsner or something.
>> Julianna (36:16):
Right.
>> Dave (36:16):
You know.
>> Julianna (36:17):
Right.
>> Dave (36:17):
But with this. I like hops. I love matuka, like
citra. I think it's a good combo. I'm not always a
fan of hop combinations, but I think these are two
that pair well and they only used to, and it works
well. And I think it's a nice beer that, you know,
get some spicy food, get some tacos, get some
(36:39):
burgers, whatever. Hot day, sitting there drinking
this beer. I can drink two, three, maybe four of
these. I think because it's 6.2, I'm not going to
get super full, and my palate's not blown out
because the hops are out of whack. I think this is
a really tasty beer.
>> Julianna (36:56):
Yeah. To me, this is very balanced. Very balanced.
I, um, like the creaminess of it up front.
>> Dave (37:03):
Yeah.
>> Julianna (37:04):
But I like how it just ends. There's no, um.
There's no lingering.
>> Dave (37:09):
There's the bitterness or the resiny. Doesn't like
resin in this or whatever. Doesn't dry you out.
>> Julianna (37:15):
Right. But, you know, there's a hot bite, but it's
not a New England hot bite. It comes in, which
makes this really nice.
>> Dave (37:22):
It just goes.
>> Julianna (37:23):
Yeah. Yeah. It does what's needed and it gets
done.
>> Dave (37:26):
And I. I like that it's a clear beer, that it's.
It doesn't have all that extra body. Sure, there's
enough body to carry those hops, but there's not
so much body that you fill up, you know? So.
>> Julianna (37:38):
Okay.
>> Dave (37:39):
Definitely super tasty beer.
>> Julianna (37:40):
What do you want to rate this?
>> Dave (37:41):
Yeah, we'll go here.
>> Julianna (37:42):
Yeah. Good, solid four. Uh, I'm really impressed
and really happy.
>> Dave (37:48):
I'm not sure if it's that, uh, these guys are such
good brewers or that we're such good beer
shoppers, but I feel like this was a really nice
flight.
>> Julianna (37:56):
Oh, definitely.
>> Dave (37:58):
So we'll give them 50 of the credit and give us
50% of the credit.
>> Julianna (38:06):
Okay. Well, I'm a fan of Wanderback for sure.
That's gonna do it for today's episode. Thanks so
much for being here. Good old boy Dave.
>> Dave (38:15):
Hey, I'll wander back to Vinnie Land and get some
of this beer anytime I can.
>> Julianna (38:23):
And I will wander back to the Jersey Shore soon
because I miss it. Um, anyways, this is good girl
Juliana. Keep on chuggling and catch you next
time.
>> Dave (38:34):
Drink more beer.
>> Announcer (38:37):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the subscribe button.
>> Julianna (38:46):
Give it a little tappy. Tap tap taparoo.
>> Announcer (38:49):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone Play podcast Sip,
Suds and Smokes. We love your feedback and you can
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(39:11):
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feedback as well. Come back, join us for another
(39:33):
episode and keep on sipping.
>> Dave (39:44):
It. Mhm.
>> Announcer (40:25):
This has been a one tanhan production of Sips,
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.
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