December 19, 2025 • 40 mins
You Are Gonna Make My Third Eye Blue
@ThirdEyeBrewing #craftbeer #beer #podcast #radioshow #brewerytakeover Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS episode - In this episode of Sips, Suds, & Smokes, we’re thrilled to present a brewery takeover featuring the acclaimed Third Eye Brewing Company, recently crowned Brewery of the Year at the Great American Beer Festival for the second consecutive year! Join us as we sample a lineup of their standout brews
All beer in this episode from Third Eye Brewing Company Cincinnati, OH
9:40 Untapped Potential- Kolsch 5% ABV SUDS-5
17:08 Nirvana or Bust-Double Dry Hopped NEIPA with Nelson Sauvin, Citra and Columbus hops. 7% ABV SUDS-3
22:28 Enlightenment -American Pale Wheat with Blood Oranges. 5% ABV SUDS-4
30:27 Gettin’ Twisted- German Pretzel ale brewed with German Barley, rye and wheat. 5.2% ABV SUDS-5
36:24 Higher Purpose- milk stout 6.3% ABV SUDS-4
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Producer: Good ol Gal Julieanna & Good ol Boy Dave
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Brewery Takeover, Third Eye Brewing, Cincinnati Beer, Beer Tasting, Craft Beer Reviews, Kolsch, NEPA, Wheat Ale, Pretzel Ale, Milk Stout, Beer Ratings, Craft Breweries, Beer Enthusiasts, Podcast Episode
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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 Sips, Suds and Smokes.
>> Julianna (00:03):
Today we are going to do a brewery takeover of
Third Eye Brewing Company in Cincinnati, Ohio.
Yay. The Great American Beer Festival just named
them brewery of the year for 2001 to 5000 barrel
brewery. Let's qualify that for the second
(00:25):
consecutive year.
>>
The Third Eye Brewing Company beers we'll be
trying today are Untapped potential Kolsch Style
Ale.
>> Dave (00:35):
That's what they called me in high school.
Untapped potential.
>>
Nirvana or bust. Double Dry Hopped Nipah
Enlightenment Blood Orange Wheat Ale. The Getting
Twisted German Pretzel Ale and Higher Purpose
Milky Stout.
>> Dave (00:50):
Milky Milky Ride.
>> 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. Why?
>> Dave (01:22):
Because that's where the good stuff is.
>> Announcer (01:24):
It sips, Suds and smokes with your smokin host,
the good old boy.
>> Julianna (01:50):
Suds.
>> Announcer (01:50):
Suds.
>> Dave (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more Suds.
>>
Foreign.
>> Julianna (01:59):
Hey there. Welcome, everyone, to another Suds
segment where we have a lot of spirit. In fact,
good old boy Mike is constantly at 75 bourbon. And
good old boy Dave usually tops out at about 86
(02:19):
gin.
>> Dave (02:20):
Sometimes I get up to about 92.
>> Julianna (02:22):
Oh, and what am I?
>> Dave (02:24):
Uh, you're 14amaro.
>> Julianna (02:28):
Okay.
>> Dave (02:30):
26% wall and paw pack brewing. Brewing beer. And,
uh, 15 hershey syrup.
>>
Wow, that's an interesting mix.
>> Julianna (02:42):
Well, what about the Isle of Whiskey?
>> Dave (02:44):
Do you just.
>>
What about the Hershey?
>> Dave (02:47):
Bottled it straight back.
>>
You don't even look at the label.
>> Dave (02:50):
Or she gets an infusion.
>>
Ok. Holy cow.
>> Julianna (02:55):
Okay, I'm one of your hosts. Good ago, Juliana.
More than what my parts are, apparently. And
joining me today at the table is good. Oh, boy.
Mike.
>>
Well, I just want to say that while I like the
thought of being 75% bourbon, I would have to say
that I am probably more destined to be 92% gin,
because I probably consume by volume more gin than
any other beverage, hands down. So. Me too. Um,
(03:25):
gin's good. You know, I. I don't think. I. I've
never. Yeah. No, there is no bad day with gin.
Like, ever.
>> Dave (03:34):
Except the day the bottle runs, uh, out.
>> Julianna (03:36):
Yeah. Okay. Good old boy Dave.
>> Dave (03:38):
He.
>>
Did you practice that?
>> Dave (03:45):
Yeah.
>> Julianna (03:46):
Yeah, I could tell.
>> Dave (03:47):
Walk around the yard sometimes, just going, hey,
hey. Makes the neighbors look at me funny.
>>
Okay, honey, call 91 1.
>> Dave (03:55):
That damn boy's walking around the yard again
yelling, hey, yeah, no pants.
>> Julianna (03:59):
And for the record, I am 1/4 Natty Bo, 1/4
Pennsylvania Breweries, 1/4Amaro, and 1/4 Hershey
syrup, Scotch.
>>
Wow. She did not include Hershey's in there.
>> Dave (04:20):
So no Hershey's Squirts.
>> Julianna (04:21):
There's nothing sweet about me.
>> Dave (04:24):
God almighty. I'm not part of this.
>> Julianna (04:27):
Uh-huh. Yeah. Okay.
>> Dave (04:32):
Yeah.
>> Julianna (04:32):
Well, today we are going to do a brewery takeover
of Third Eye Brewing Company in Cincinnati. O Yay.
The Great American Beer Festival just named them
brewery of the year for 2001 to 5000 barrel
brewery. Let's qualify that for the second
(04:54):
consecutive year.
>>
We'd call that like a medium brewery.
>> Julianna (05:00):
Other accolades for them include the Grand
national champion at the US Open Beer
Championships in 2024, uh, gold medal winners at,
uh, the US Open Beer Championships for their beers
Higher Consciousness, Double Astral, Dark Aura and
Inner Sight. They were also medal winners at the
US Open Beer Championship which included four
(05:22):
gold, two silver and two bronze. Now I know I
should probably ask good ol boy Dave to find if he
knows any more information about it, but, um, what
I can tell you is that Third Eye Brewing became
Sharonville, Ohio's first craft brewery. When it
opened in June 2020. A group of five owners came
(05:44):
together, including Tom Collins and a father
daughter team of Tom and Chloe Shafer. Now the
name, the name has a fun meaning. Um, the third
eye is typically known as the mind's eye and it
looks for new possibilities. The brewery hopes to
open your mind's eye 1/3 pints.
>> Dave (06:02):
What happens if your third eye is brown?
>> Julianna (06:08):
You need to take some window cleaner and clean it
off.
>> Dave (06:12):
Do you open your brown eye or.
>>
Do you, can you wink with it? Oh, there's, there's
eyes upon you, Dave. Just, just not when you think
there are.
>> Dave (06:23):
Someone's always watching.
>> Julianna (06:25):
Oh yeah, okay, that's, that's very sweet of you to
say that. Now, um, of note, they did take the co
founder and head brewer of Brink Brewing and had
them join their team. So.
>>
Well, there you go. So we were having this
discussion as we were looking over, you know, the
script that I was thinking about the other
breweries that are in the Cincinnati area. I think
probably the largest one is Rhine guys.
>> Dave (06:55):
Rheingist. Yeah. And then you got Mad Tree and
Urban Artifact.
>>
Jackie O's has been around for a long time.
Probably, uh, one of the older, um, breweries in
the area.
>> Dave (07:04):
Fatheads. Is that Cincinnati?
>>
I know it's Fatheads is Akron.
>> Dave (07:08):
Akron, yeah.
>>
Or sorry, Cleveland. Um, so you know, uh, when you
find somebody that's making really great beer, I
always think that that's a byproduct of the
community of breweries that are probably that
those people have been exposed to. And I don't
know that that's the case with those five people.
I don't know their backgrounds, but, um, it is one
(07:33):
of those things where you tend to challenge, you
know, uh, people that are brewing within, uh, the
same market that you're. You're brewing in, I
would say 5,000 barrels. I'm betting their
distribution is not any more than 100 miles, you
know, around Cincinnati itself. Um, so it's really
great that, um, they're making great beer. And
(07:55):
this, to me is actually a more difficult award to
be because it's not just for a beer.
>> Dave (08:03):
Right. Yeah. You didn't just get to.
>>
It is somebody that is looking across the
portfolio of beers that you're capable of making
and really honoring not just your capability of
doing a one off. Um, this is. You're. You're
bringing all the skill and talent across a
portfolio beer compared to all.
>> Dave (08:21):
The other breweries roughly your size across the.
Like, how. How does your.
>> Julianna (08:26):
Oh, sure.
>> Dave (08:27):
How does stack up? Um, all in all.
>> Julianna (08:29):
Yeah, yeah, no, it's great.
>>
Yeah.
>> Julianna (08:31):
Um, and their website, just in case you're
curious, just talks a lot about beer and food,
which, honestly, to me is a very Ohio thing. Beer
and food go hand in hand.
>> Dave (08:42):
Skyline Chili.
>> Julianna (08:44):
Yeah. So, uh, good a boy. Mike, why don't you give
us today's lineup?
>>
The Third Eye, uh, brewing company beers we'll be
trying today are Untapped Potential Kolsch Style
Ale.
>> Dave (08:56):
That's what they called me in high school.
Untapped Potential.
>>
Nirvana or Bust. Double Dry Hopped Nipah
Enlightenment Blood Orange Wheat Ale. The Getting
Twisted German Pretzel, Alex and Higher Purpose
Milky Stout.
>> Dave (09:12):
Milky. Milky, Right.
>> Julianna (09:14):
Um, okay, well, we're going to be tasting these
beers on the fly like we normally do, and then
we're going to give our tasting notes and rating
them from one to five as we go.
>>
So I'm not rating.
>> Julianna (09:23):
Dave, you could.
>>
Okay, yeah, let me break out that.
>> Julianna (09:29):
Oh, let's get to the first here.
>> Dave (09:39):
All right. Untapped potential.
>> Julianna (09:40):
Untapped potential. This is 5% ABV. The Kolsch
style originated in Cologne, Germany. German
malts, hops and yeast keep this beer true to its
heritage, making it crisp, delicate, and extremely
drinkable. This beer has won awards in 2020, 2021,
(10:01):
2022 and 2023 Ohio Craft Brewers cup and took best
in in 2020.
>>
Interesting.
>> Julianna (10:09):
So Ohio is proud of Kolsch beers.
>>
As they should be. I mean, you know, there are a
couple of things that I look for in a really great
Kolsch. It is, um, the style of bitterness. Um, it
is how crisp it is, and it has to have a bit of a,
um, watery, you know, kind of component to it. Um,
(10:33):
those are, you know, kind of the three things I
think about, you know, for really great Kolsch.
Wow. This has all three of those in Czech, for
sure. Yeah. I love this. This is what a great
opening salvo of a beer, uh, for us to enjoy.
>> Dave (10:50):
Yeah, Mike like the beer.
>> Julianna (10:53):
We'll be back in just a minute. Welcome back,
everyone. Today we are doing a brewery takeover of
a brewery we sure are. In Cincinnati, slash
Sharonville, Ohio, called Third Eye Brewing
Company. And right before the break, we started
talking about the first beer, which is the
(11:14):
untapped potential kolsch style ale, 5% ABV. And
shocker, folks. Good old boy Mike was. He liked to
be happy about it.
>> Dave (11:24):
And it's on tape.
>> Julianna (11:25):
And we have not coerced him in any way.
>> Dave (11:28):
Oh, he's been coerced.
>>
Well, I'd throw that, you know, a bit of a, uh,
question, uh, to think about are other great Cole
Spears that, you know, we've enjoyed either, uh,
here on the show or just in general. And, you
know, like, wow, that's sad that, you know,
weren't, like, you know, half a dozen that were
kind of jumping out at us. But, um, Urban
Chestnut, who makes a lot of great German beers,
(11:51):
you know, uh, has a really great kolsch, uh, in
their lineup. But, you know, I think that it's
definitely one of those beers that, um, if it's on
the menu and especially that is a beer that I'm
going to usually start with. Um, yeah, but I think
this one is very well made.
>> Dave (12:13):
Well, you know, Coach is sort of a hybrid lager
ale kind of mashup a little bit. And it's got
components of both. Both things. But I like this.
I think the. The finish on this has. Is just
bitter enough that it kind of carries with the
sweetness.
>> Announcer (12:33):
Good.
>> Dave (12:34):
Um, mouth feel like in 5%. I think this thing has
just the right amount of flavor that keeps it
interesting. And this is a good beer. Like
sitting, eating some wings, watching the game,
like, whatever. Like, I think you could have
anything to eat with this beer.
>>
I think wherever they're sourcing these noble
hops, I think they're the ones that I want to
stand up and applaud the most to, because I think
that that's really what's made the difference.
That and the choice of yeast. Yeah, yeah. Uh, for
sure.
>> Julianna (13:05):
Fair. I Mean, and the thing is, on average, like,
even if we were exposed to really good kolsch
beers in our market, would we be going like, I
feel like there's such an underrated style because
you're either going for a pilsner, maybe you're
going for like a pale ale and you really like.
(13:28):
This is a niche that is such, when it's done well
is such a beautiful beer style, but like no one
knows how to market it correctly. Does that make
sense?
>>
But I think on the other side of the coin is that
getting really great, you know, well made kolsch
is. It's pretty difficult. I find the vast
majority of them are too sweet. Um, they um, do
not have a crisp finish, um, that, you know, it's
usually just some lay down finish that is, you
(13:59):
know, some of that sugar is translating on the
back end, you know. Um, but it is a bit of that
mouthfeel thing, that watery, you know, watering.
Ah kind of mouthfeel. That is probably the most
common thing that I just don't taste. People nail
the hops. Um, you know, working with noble hops,
it's not like, you know, rocket science, um, but
(14:22):
it is those other components that I really find
are usually somewhat lacking or missing in the
vast majority of kolsch, you know, beer that um,
that is being made.
>> Dave (14:32):
I think there's a lot that goes into. Yeah, to
your, to your point, like with the noble hops,
it's not like people are trying to stack, oh, I
want grapefruit plus strawberry and then a little
bit of cat pee and like what, what all those other
things are. It's just how do I get this pretty
consistent, kind of earthy, fruity, you know,
flowery kind of thing that backs up this, whatever
(14:56):
my malt bill is and then. But I think, you know,
the mash like components, like what, what they're
mashing, how they do the mash. I think because
it's. This is a German beer style.
>>
Right.
>> Dave (15:09):
So you know that there's a lot of tradition and a
lot of structure in how these beers should be
mashed, how they go into the boil and everything
and how they need to be finished out with the,
with the yeast. So yeah, I think it is a, um, it
is a technically not difficult, but a, a beer that
(15:32):
has to be brewed by someone who understands the
technical aspects of how to get the best out of
this style.
>>
Very simple ingredients.
>> Julianna (15:41):
Yeah, sure, sure. And also somebody that shows,
that can show restraint because in this day and
age everything is about the excessiveness. I mean,
everyone wants a 15 IPA, right?
>>
I'll take a less is more culture.
>> Dave (15:54):
Oh, I need an Imperial Kolsch. You know, like.
>> Julianna (15:58):
Don'T do that. It doesn't work.
>>
Right.
>> Julianna (16:00):
But. But yes, this has been beautifully coming to
mind.
>> Dave (16:05):
And low low abv, Low Ab, low ABV beers can be a
lot more difficult to brew.
>>
Well, sure.
>> Dave (16:15):
Than a high ABV beer because you. There's less to
hide behind and, you know, you've got to get the
most out of what you've got.
>> Julianna (16:23):
Yeah, true. Okay, well, right out the gate, I
think we need to rate this kolsch a five.
>> Dave (16:30):
You know, what's funny is we've been doing this
show for a lot of years, and I honestly, you know,
we raise up how many, you know, fingers we want to
rate. The beard. I didn't realize Mike had five
fingers. I don't think I've ever seen that before.
>> Julianna (16:45):
Well, I knew he had one finger. Yeah, yeah, yeah.
I mean, I was afraid there was a puppet, you know,
that was involved.
>> Dave (16:52):
But like a prosthetic thumb or something.
>> Julianna (16:55):
Or prosthetic middle finger that keeps popping.
>>
I am m giving this my ultimate compliment, which
is I'm finishing the sample in front.
>> Julianna (17:02):
Oh, my God. Okay, moving on. Let's go to be your
number two, which is nirvana or bust. Double dry
hopped NEPA, 7% ABV. So medium in body and smooth
in mouth. Feel this easy drink in. Nepa is ripe
with juicy notes of citrus and grapefruit and a
(17:24):
little bit of pine.
>>
I like this.
>> Julianna (17:26):
It's double dry hop with Nelson Sovin hops as well
as Citra and Columbus for that heightened hop
aroma and flavor. Now this one, um, well, it just
says 2023 GABF Brewery of the Year and 2024 Grand
National Champion for this.
>>
Really?
>> Dave (17:48):
Well, m. I don't think necessarily that's about
the beer, I think.
>> Julianna (17:54):
Okay. Yeah. And they just tacked it out.
>> Dave (17:55):
I mean, this is an okay Nepa. It's pretty good.
>> Julianna (17:59):
Are you getting any pine on the nose?
>>
Too much. So, you know, almost.
>> Julianna (18:04):
Um.
>> Dave (18:05):
Um, I get a little. That resiny.
>>
Yeah.
>> Dave (18:09):
And the. The flavor, too. Like, it's.
>>
It's almost more of a west coast.
>> Dave (18:13):
Yeah. Nippa instead of anipa O Nippa. Uh, I made
that up.
>> Julianna (18:19):
Yeah.
>>
There's just something, uh, to me that is not in
balance with the hop choice, you know, itself a
great mouth feel. You know, uh, the base beer, to
me, um, seems like it's. It's very well made. I
think you attenuated out, you know, quite well. I
don't know. There's just something about hot blend
here that I like. The original seems off.
>> Dave (18:40):
I like the beginning of the flavor, and I like the
middle, but I don't like the resiny finish.
>>
If I. I love exactly the way.
>> Julianna (18:51):
He described what you're. You're giving out fives,
and then you're agreeing with Mike. I mean, with
Dave.
>> Dave (18:58):
I know.
>>
Yeah.
>> Dave (19:00):
Mike's all hopped up on angry cider.
>> Julianna (19:02):
I guess he must be. Okay, so. Okay, so you're
getting pithiness that you would know and expect
and citrusiness.
>> Dave (19:14):
No, I, uh. It's. To me, it's more of a piney,
resinous.
>> Julianna (19:18):
But in the beginning, are you getting citrus?
>>
It's like. It's like a Lagunitas maximus.
>> Julianna (19:23):
Okay.
>>
If I had to describe, you know, some of the aroma,
I think there is a little.
>> Dave (19:27):
There is some citrus in there, and there's. The
mouthfeel is great on this beer.
>>
Yeah, yeah.
>> Dave (19:31):
The mouth feels, like, amazing.
>>
Yeah, it's very creamy.
>> Julianna (19:34):
Yeah, it is. It is.
>> Dave (19:35):
I just, like. I would wonder what hop they use,
that. What the piney hop was, and maybe just back
that one out.
>> Julianna (19:43):
We'll be back in just a minute. Welcome back,
folks. Today we're doing a brewery takeover of
Third Eye Brewing in the Cincinnati Sharonville,
Ohio, area. And right before the segment break, we
started talking about the nirvana or bust. Double
(20:04):
dry hopped Nepa.
>> Dave (20:06):
Uh, Nawipa.
>>
Uh, so.
>> Julianna (20:08):
Right.
>>
The thing that Joanna, uh, did was she actually
read the hops out to us that were published on the
can, and we were. I was speculating, uh, what I
thought was the hop that was throwing things off
was a New Zealand hop, but it's actually something
completely different.
>> Julianna (20:26):
The Nelson Soviet. Yeah, yeah. And. And that has
me, honestly, a little confused, because when I
think of Nepas.
>>
I don't Galaxy Mosaic all day long.
>> Julianna (20:38):
Right.
>>
You know, those are the cornerstones of really
great Nipahs.
>> Julianna (20:43):
Right. Which makes me think that this really isn't
a nipah. And I know that there's a fine line
between what is and what really isn't, but I just.
Yeah. I feel like. Is this maybe more Midwest
because of that pineiness that's in there.
>>
Definitely. Um, I think that if you were to have
Nepa's from, say, Massachusetts, so you hop, you
know, you got something from Trillium or
Treehouse, you know, and stacked it beside this, I
think you would go, whoa, where's the orange
juice? Yeah, yeah, exactly. You know.
>> Julianna (21:17):
Yeah, yeah. Okay.
>> Dave (21:19):
I just. I feel like people tend to misuse the
Nipah, uh, label.
>>
Yeah.
>> Dave (21:26):
Because uh, and I think, and I think a lot of
times you're selling yourself short like, you
know, you can make a hazy IPA that's not a Nepa.
>>
I would have been a lot better probably if they
had described it as a hazy ipa. I pro. My mindset
would have shifted. Oh, totally, absolutely. And I
probably would have given it a lot more, um,
latitude.
>> Dave (21:48):
Yeah, yeah. You know, when you hear Nepa, your
brain goes to. It's citrusy orange juice, you
know, because the body is a Nipa body, you know,
but the uh, the hop profile just doesn't.
>>
I'm going to stick then with. This is a good beer
that I think that is just properly improperly
labeled. Yeah, yeah, I agree with that.
>> Julianna (22:09):
Yeah. Okay, fair.
>> Dave (22:10):
Yeah.
>> Julianna (22:11):
Well, we are going to rate the Nirvana or bus
double dry hopped Nipa A uh, three.
>> Dave (22:17):
No Wipa or no Wipa.
>> Julianna (22:20):
Yeah, yeah.
>> Dave (22:22):
And now for the worst beer of the flight.
>> Julianna (22:24):
How do you. You don't even know that.
>> Dave (22:26):
I haven't even tried it.
>> Julianna (22:27):
Okay, so now we're gonna go to enlightenment. Good
old boy Dave. Okay, some enlightenment. This is a
blood orange wheat ale. This is 5% ABV.
>> Dave (22:39):
This beer has two strikes against it right off the
bat.
>> Julianna (22:42):
Okay.
>> Dave (22:42):
Blood orange and wheat.
>> Julianna (22:44):
Okay, so it's a fruited wheat that's refreshing
and well balanced. The blood orange gives the soft
wheat base a touch of sweet and tart goodness.
Perfect for any season or occasion according to
them.
>> Dave (22:58):
Tastes like soap.
>> Julianna (22:59):
What?
>> Dave (23:01):
Orange soap? Orange soap with tang in it.
>>
Mhm.
>> Dave (23:05):
It's actually not bad, but okay.
>> Julianna (23:07):
Are you getting citrus on the nose?
>> Dave (23:09):
Yes.
>>
I think the first thing that's striking me is the
mouthfeel. Great wheat beer, you know, really
great base. Uh, you know, wheat beer really nailed
the guy.
>> Dave (23:18):
Be soft.
>>
Yeah, Soft the mouth, feel the viscosity, you
know, of all this. This is, that is right on par.
>> Dave (23:26):
This is a solid American wheat beer. Okay, I'm
going to be nice and say that. Well made. I don't
like the style but I.
>>
Um, think the other thing I enjoy about this is
that it is not a jacked, uh, up, you know, orange,
ah, laden with, you know, wheat ale. Um, the.
>> Dave (23:46):
It's not shock top.
>>
It. Yes it is. It is a, uh, I'm gonna call it a,
um, finally something is in check. Um, you know,
orange weed ale.
>> Dave (23:57):
It's just enough orange that it just kind of rides
along. It lets it be a weed ale, but it's like,
yeah, here's a little.
>>
A little I would Definitely be very disappointed
if somebody garnished this with a, uh, with the
orange wedge. I think you are missing the
opportunity to just simply enjoy the beer.
>> Dave (24:17):
They've added the orange wedge for you.
>> Julianna (24:19):
Right. You know, so nothing else is needed. Okay,
that's fair.
>>
Yeah. I think this is a good, uh, reflection to me
of great choices, you know, through what I'm
suspecting was probably half a dozen recipes they
went through to arrive at this one. To actually,
you know, move to that point of not going with
something over the top and being rather reserved
(24:44):
and introducing more and more flavor. The sugars
of this in check. I love the bitterness. I like
the finish. This is a very well made wheat beer.
>> Dave (24:54):
Don't freak out. I think Mike likes another beer.
>>
I like another beer. I do.
>> Julianna (24:58):
I'm so confused.
>> Dave (24:59):
This is confusing and weird, uh, and.
>> Julianna (25:04):
All of those things. Also, I'm happy that it's not
just a wheat beer, that it's got a little bit of
something else, because who makes just a plain old
wheat beer? That's anything that anyone would go
towards. Do you know what I mean?
>>
Yeah.
>> Julianna (25:22):
Anymore. I mean, I'm just, um, you know.
>>
I think there are a lot of wheat beers that people
laden with a bunch of fruits.
>> Julianna (25:29):
Well, that's what I mean. And then it's. And then
it's like, gross, because then it's more fruit.
>>
It's more fruit than wheat beer.
>> Julianna (25:35):
And then you're not even balanced right. And
you're not even realizing it's really a beer per
se.
>>
I have a whole group of friends and family as well
as we have, you know, fans of the show, that
they're just not into hops. I mean, it's just
their thing. And so I always challenge, uh,
brewers and on premise restaurants to say, you
need to think about products that you're going to
have on hand that are going to cater to people
(26:02):
that just don't like, you know, incredibly bitter
beers. And. Yeah, uh, so, you know, wheat beers to
me are really great choices, you know, for that.
Um, and, but the thing is, is that I find usually
those are an ambient product that is, has way too
much sugar and is way sweeter than this. And they
(26:23):
do, you know, jam a bunch of fruit. Fruit stacked
on top of it. I really like this as a great
choice, uh, for people that would walk in a
brewery and say, I don't like those nipahops, you
know, do you have something else that doesn't
taste like I'm sucking on a bitter stick? But I
want beer, I want beer. Yeah, and I think this is
a great choice.
>> Dave (26:43):
I think where wheat loses out sometimes, you know,
other than the fact that it's gross and it makes
gross beers. But, um, is that for people, like
Mike said, who don't like hops or whatever? A lot
of times that's the same crowd. They're like, oh,
I can't have gluten or blah, blah, blah, whatever.
So they just veer off to hard seltzer or cider or
(27:07):
something and. And then you've lost that whole
chunk.
>> Julianna (27:10):
Yeah, that's a whole different.
>>
And you even have. And you haven't even taken a
sip of the beer, right? Yeah.
>> Dave (27:14):
Right.
>>
You know, and a lot of people.
>> Dave (27:15):
They don't really think of wheat beers beyond,
like, Belgian Witness. Like, they're like, man,
this is, you know, shock top, Blue moon, whatever.
Like, this is. This is what a wheat beer is. A
wheat beer can be something completely different.
Like, this is a refreshing summertime kind of beer
like, that you can enjoy with a lot of different
(27:36):
kinds of food and stuff. I can't believe I'm
saying so many nice things about a wheat beer, but
it is actually pretty good.
>> Julianna (27:43):
This is a day of, uh. Interesting.
>> Dave (27:45):
I know. Mike, would you pair this beer with
Skyline chili?
>>
Uh, no. Negative. I wouldn't compare. I wouldn't
stack Skyline chili with dog food. So. Sorry. If
you stick noodles in. In something that has beans
and. And so. No, that's not chili. That's an
abomination.
>> Dave (28:03):
So no noodles and beans?
>>
Apparently not, no. Unless you want to break out
the chopsticks.
>> Dave (28:09):
Hey, wait. What's that weird thing your family
makes? Uh, from Ohio that's got noodles in it.
>>
Oh, well, that's. That's different.
>> Dave (28:16):
Yeah.
>> Announcer (28:18):
Okay.
>>
You know, Amish, you know, noodles and mashed
potatoes is a delicacy.
>> Dave (28:24):
That's totally different. Egg noodles.
>>
That sounds so normal.
>> Dave (28:29):
That's such a normal thing to eat.
>> Julianna (28:31):
Yeah. Uh, okay.
>>
Um, I think some of the things I think about
pairing this with would be what I call a five
cheese grilled cheese sandwich.
>> Dave (28:40):
Oh, heck, an adult.
>>
An adult version of, uh, you two massively fresh,
you know, slices of, uh, sourdough bread, uh,
jacked up with, uh, some garlic salt. Five
different kinds of cheeses. Colby jack, provolone,
cheddar. Ah, some, um, so lots of.
>> Dave (28:59):
Lots of milk fat.
>>
Absolutely.
>> Dave (29:01):
And salt to kind of pair with this sort of
sweeter, slicker, little bit.
>>
Let that thing melt until you just go. I think it
might be ready.
>> Julianna (29:11):
Yeah. Okay.
>>
So cool.
>> Julianna (29:13):
So what are we going to rate this Enlightenment
blood Orange. Oh my God. A four.
>>
How about that, uh, great wee beer.
>> Dave (29:21):
That was a good Ohio accent. Oh, my God.
>>
A four.
>> Julianna (29:28):
Ladies and gentlemen, in case you didn't know,
Mike has spent time in Ohio. And we will be back
in just a minute. Welcome back, everyone.
>>
Oh, wow.
>> Julianna (29:44):
So today's okay episode. Besides Dave getting
really excited.
>> Dave (29:49):
Wowie.
>>
We were tasting the next beer.
>> Julianna (29:51):
Okay. We are talking about Third Eye Brewing in
the Cincinnati Sharonville, Ohio area. And we're
doing a, um, brewery takeover. And so far, I have
to say, we. This has been a really nice flight.
>> Dave (30:07):
Can we name this episode? You're gonna make my
third eye blue.
>> Julianna (30:12):
Wow. Okay, so we are going to get into this next
beer which is called Getting Twisted German
Pretzel.
>> Dave (30:22):
The aroma on this beer is.
>> Julianna (30:24):
Okay, let me speak, let me speak. So this is 5.2%
ABV. And this is a German pretzel ale, which I
honestly didn't even know a German pretzel ale
could exist. So this award winning beer was
inspired by everyone's favorite salty snack, the
pretzel. German barley, rye and wheat mingled with
(30:47):
a touch of salt to deliver this delicious, one of
a kind liquid pretzel experience. Now this won
gold medal in 2022 and 2024 at the Ohio Craft
Brewers Cup.
>>
The first thing that struck me with the aroma is
it is incredibly floral. I mean it tastes like you
have just walked into a flower shop or.
>> Julianna (31:09):
It smells like you went into a flower.
>>
Yeah. I mean it is just.
>> Dave (31:14):
See I get.
>> Julianna (31:15):
Are you getting any breadiness?
>> Dave (31:17):
I'm getting the bread. I'm like, I'm getting like
crackers Bakery. Yeah.
>> Julianna (31:21):
Okay, so a breaker. Ah. A breakery. A bakery and a
florist. We're next to each other.
>> Dave (31:27):
I think like when you're about doors open, when
you're like four or five inches away from. From
it, it's the floral part. But then when you go in
closer, that's when the, the bread and the cracker
really starts coming in.
>> Julianna (31:39):
The bread comes out. Yeah.
>> Dave (31:42):
Dude, this, this thing's got layers going on.
>>
Yeah, this is definitely, um, so one, I don't know
of a reference beer that's called Pretzel Ale. So
I'm just looking at it, you know, for what's in
the glass and I'm going, wow. The, the thing that
is, is really horrible about this beer is that I
do not have a larger glass. This is seriously,
like really great. Very tasty. Oh, um, you know,
(32:08):
I'm like, wow. Just can you give me a giant
pretzel? That thing of mustard and just a small
size. Go away.
>> Dave (32:17):
That little bit of salt.
>>
Yeah.
>> Dave (32:19):
That's in just sort of accentuates all the other
flavors. It's. It's definitely like if you mashed
up pretzels and made a beer out of that, you know,
and for all we.
>> Julianna (32:32):
Know, maybe they did. I mean, I. I don't know. Are
you getting any spiciness, like, any rice?
>>
No, but I'm actually a little bit.
>> Dave (32:38):
Tearing up a little bit and enjoy crying. Uh, this
might be.
>>
It's, uh. I would describe the mouthfeel as, uh,
creamy.
>> Julianna (32:48):
Oh, it is.
>>
Lively.
>> Julianna (32:49):
Creamy.
>> Dave (32:50):
I finally know what love feels like.
>>
Uh, this is definitely steinworthy, you know, uh,
beer, you know, something that you would have, uh,
saying, I just want a full liter of this.
>> Julianna (33:02):
Is this going to take over the Oktoberfest?
>>
Uh, if there was another style of beer to be
introduced, you know, during Oktoberfest, I would
be saying, this is it. Yeah.
>> Julianna (33:14):
How interesting. How interesting.
>>
Again, you know, I find myself coming to some of
the same points of conclusion of saying the thing
that I like about this the most is what it's not,
which is not overdone.
>> Julianna (33:29):
Right.
>>
And there, again, this. This finite measure of
grand restraint of jacking this thing up with so
much.
>> Julianna (33:36):
You know, which could easily be done.
>>
Flavor, that it would have just.
>> Dave (33:40):
But what a lot of birds, really.
>>
Good harmony, great balance. You know, I love for
what they didn't do to this.
>> Dave (33:48):
A lot of birds would have made this, like, 7%.
>>
It would have been sugar bomb kind.
>> Dave (33:53):
Of red because there would have been so much rye
in there that they were trying to make it actually
look like a pretzel.
>> Julianna (34:00):
Right.
>> Dave (34:00):
You know?
>> Julianna (34:01):
Right.
>> Dave (34:01):
Um, and it would probably would have had some kind
of crazy German hop profile or whatever. This is
like, you could get a glass of this and a, you
know, some pretzel with a beer cheese, and you're
fricking going, man.
>>
It definitely reminds me of a lot of the, uh,
Pennsylvania, you know, style, uh, rye whiskey.
Um, it really has a lot of. Some of the same, you
know, floral components. I could. I could pour a
Sagamore, you know, uh, you know, rye for you
right now, and you'd go, man, Mike, you were just
dead on, you know, between those.
>> Julianna (34:38):
Oh, sure. Or a little wiggle.
>>
Yeah.
>> Julianna (34:40):
Um, Pennsylvania rye whiskey. Yeah.
>> Dave (34:43):
Yeah, I. I sure everybody likes a little wiggle in
them.
>> Julianna (34:50):
The saltiness, though, it's like I feel it on my
lips. I don't necessarily taste it, but I know
that it's there.
>>
Um, it reminds me of just when. Uh, so if you've
ever witnessed me, you know, making a world class,
you know, old fashioned is the, the secret
ingredient is just two drop saline.
>> Julianna (35:15):
Okay.
>>
And you know, it's a lot to be said that, you
know, really great beverages are finished off, you
know, with just a touch of salt.
>> Dave (35:23):
And so for all of you out there, if good old boy
Mike is making you a cocktail and you notice him
with a little, uh, eyedropper dropping spoons,
it's not roofy, okay? So don't worry.
>> Julianna (35:36):
Yeah. Despite what you may think this time.
>> Dave (35:38):
Now, if you get a little sleepy.
>>
After the drink now, if Dave is cooling, it is
definitely.
>> Julianna (35:43):
It's on. Okay? So let's rate this.
>> Dave (35:48):
Yeah.
>> Julianna (35:49):
Assault. Uh. Oh, five. We're going five. I see
five.
>> Dave (35:56):
Mike has pulled out the fifth finger.
>> Julianna (36:03):
Okay, last but certainly not least, let's go to
the higher purpose milk stout. Now this one is
6.3% ABV. A little bit up there.
>> Dave (36:12):
Well, they can make a beer that's over 5%.
>> Julianna (36:15):
Well, live life, do good and drink beer. The
perfect balance of roasted malts. This award
winning stout is dark, sweet and full bodied. The
caramel, chocolate and coffee flavors derive from
over nine types of grain. Combines with the soft,
creamy sweetness from the lactose to tantalize the
(36:36):
senses. So this one, 2021 GABF Gold and a lot of
other awards.
>> Dave (36:47):
The only thing I don't like about this beer is the
mouth fill.
>>
It's a little watery.
>> Dave (36:51):
Well, it's a little thin.
>> Julianna (36:53):
Oh, yeah, it is.
>> Dave (36:55):
Um, I don't know that I would call this a milk
stout either. Nope, I think it's a Roasty.
>>
It's definitely more of that Rasputin.
>> Dave (37:04):
Yeah.
>>
Um, you know, it's not Russian Imperial.
>> Dave (37:08):
But it's definitely not Milton.
>> Julianna (37:10):
It's headed into that territory.
>> Dave (37:12):
It's a stout. Yeah, just call it a stout. You
know, call it a, you know all. You could almost
call it a coffee stout.
>>
No, um, it's definitely not bitter enough to head
down that path to being declared, you know,
arrested stout and a roast, um, you know, that you
would think of. But, um.
>> Dave (37:30):
Do you get a lot of sweetness from the milk?
>>
No, I. The whatever, uh, you know, milk solids or
flakes, lactose that they added here. It's. It's.
If it is, it is like in.
>> Dave (37:44):
The back, which I appreciate that, but you know,
but it's. I think it's. Again, this is like one of
those where maybe they just called it the wrong
thing.
>>
I agree. I think this is a good stout. Beer that I
think that they just mislabeled.
>> Julianna (37:56):
Okay. Okay. But as. But as a stout, let's say
we're going to rate this a four. Okay, well,
that's going to do it for today. I think this was
a great episode and, um, I need to. We need to
drive up to this area.
>>
Great beer. I thought what was interesting is the
beers that, you know, they highlighted at least,
you know, the double astral dark aura. Uh, dark
aura. Uh, and in our site, we're not in our flight
today.
>> Dave (38:26):
Sorry, buddy.
>>
I liked, uh, so I like to think that, you know,
the best was not necessarily if those are their
core.
>> Dave (38:33):
Beers and we didn't have them and all this.
>> Julianna (38:35):
Could you imagine? Anyways, yes. Okay. Well, good
old boy Mike, thanks for being here.
>>
Hey, thanks for joining us. Keep on sipping,
enjoying great beer like this.
>> Julianna (38:43):
Good O boy Dave.
>> Dave (38:44):
Hey, thanks for enjoying good old boy Mike.
>> Julianna (38:47):
And this is good o gal. Ah, Juliana. Keep on
chuggling and catch you next time.
>> Announcer (38:52):
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 (39:01):
Give it a little tappy. Tap, tap, taparoo.
>> Announcer (39:04):
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(39:25):
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(39:48):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds, uh and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life.
From the dew to the the basement studios. Your
host, the good old boys. We'll see you all next
time.
On the next episode of Sips, Suds and Smokes.
>> Julianna (00:03):
Today we are going to do a brewery takeover of
Third Eye Brewing Company in Cincinnati, Ohio.
Yay. The Great American Beer Festival just named
them brewery of the year for 2001 to 5000 barrel
brewery. Let's qualify that for the second
(00:25):
consecutive year.
>>
The Third Eye Brewing Company beers we'll be
trying today are Untapped potential Kolsch Style
Ale.
>> Dave (00:35):
That's what they called me in high school.
Untapped potential.
>>
Nirvana or bust. Double Dry Hopped Nipah
Enlightenment Blood Orange Wheat Ale. The Getting
Twisted German Pretzel Ale and Higher Purpose
Milky Stout.
>> Dave (00:50):
Milky Milky Ride.
>> 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. Why?
>> Dave (01:22):
Because that's where the good stuff is.
>> Announcer (01:24):
It sips, Suds and smokes with your smokin host,
the good old boy.
>> Julianna (01:50):
Suds.
>> Announcer (01:50):
Suds.
>> Dave (01:51):
Suds.
>> Announcer (01:52):
Uh, it's time for more Suds.
>>
Foreign.
>> Julianna (01:59):
Hey there. Welcome, everyone, to another Suds
segment where we have a lot of spirit. In fact,
good old boy Mike is constantly at 75 bourbon. And
good old boy Dave usually tops out at about 86
(02:19):
gin.
>> Dave (02:20):
Sometimes I get up to about 92.
>> Julianna (02:22):
Oh, and what am I?
>> Dave (02:24):
Uh, you're 14amaro.
>> Julianna (02:28):
Okay.
>> Dave (02:30):
26% wall and paw pack brewing. Brewing beer. And,
uh, 15 hershey syrup.
>>
Wow, that's an interesting mix.
>> Julianna (02:42):
Well, what about the Isle of Whiskey?
>> Dave (02:44):
Do you just.
>>
What about the Hershey?
>> Dave (02:47):
Bottled it straight back.
>>
You don't even look at the label.
>> Dave (02:50):
Or she gets an infusion.
>>
Ok. Holy cow.
>> Julianna (02:55):
Okay, I'm one of your hosts. Good ago, Juliana.
More than what my parts are, apparently. And
joining me today at the table is good. Oh, boy.
Mike.
>>
Well, I just want to say that while I like the
thought of being 75% bourbon, I would have to say
that I am probably more destined to be 92% gin,
because I probably consume by volume more gin than
any other beverage, hands down. So. Me too. Um,
(03:25):
gin's good. You know, I. I don't think. I. I've
never. Yeah. No, there is no bad day with gin.
Like, ever.
>> Dave (03:34):
Except the day the bottle runs, uh, out.
>> Julianna (03:36):
Yeah. Okay. Good old boy Dave.
>> Dave (03:38):
He.
>>
Did you practice that?
>> Dave (03:45):
Yeah.
>> Julianna (03:46):
Yeah, I could tell.
>> Dave (03:47):
Walk around the yard sometimes, just going, hey,
hey. Makes the neighbors look at me funny.
>>
Okay, honey, call 91 1.
>> Dave (03:55):
That damn boy's walking around the yard again
yelling, hey, yeah, no pants.
>> Julianna (03:59):
And for the record, I am 1/4 Natty Bo, 1/4
Pennsylvania Breweries, 1/4Amaro, and 1/4 Hershey
syrup, Scotch.
>>
Wow. She did not include Hershey's in there.
>> Dave (04:20):
So no Hershey's Squirts.
>> Julianna (04:21):
There's nothing sweet about me.
>> Dave (04:24):
God almighty. I'm not part of this.
>> Julianna (04:27):
Uh-huh. Yeah. Okay.
>> Dave (04:32):
Yeah.
>> Julianna (04:32):
Well, today we are going to do a brewery takeover
of Third Eye Brewing Company in Cincinnati. O Yay.
The Great American Beer Festival just named them
brewery of the year for 2001 to 5000 barrel
brewery. Let's qualify that for the second
(04:54):
consecutive year.
>>
We'd call that like a medium brewery.
>> Julianna (05:00):
Other accolades for them include the Grand
national champion at the US Open Beer
Championships in 2024, uh, gold medal winners at,
uh, the US Open Beer Championships for their beers
Higher Consciousness, Double Astral, Dark Aura and
Inner Sight. They were also medal winners at the
US Open Beer Championship which included four
(05:22):
gold, two silver and two bronze. Now I know I
should probably ask good ol boy Dave to find if he
knows any more information about it, but, um, what
I can tell you is that Third Eye Brewing became
Sharonville, Ohio's first craft brewery. When it
opened in June 2020. A group of five owners came
(05:44):
together, including Tom Collins and a father
daughter team of Tom and Chloe Shafer. Now the
name, the name has a fun meaning. Um, the third
eye is typically known as the mind's eye and it
looks for new possibilities. The brewery hopes to
open your mind's eye 1/3 pints.
>> Dave (06:02):
What happens if your third eye is brown?
>> Julianna (06:08):
You need to take some window cleaner and clean it
off.
>> Dave (06:12):
Do you open your brown eye or.
>>
Do you, can you wink with it? Oh, there's, there's
eyes upon you, Dave. Just, just not when you think
there are.
>> Dave (06:23):
Someone's always watching.
>> Julianna (06:25):
Oh yeah, okay, that's, that's very sweet of you to
say that. Now, um, of note, they did take the co
founder and head brewer of Brink Brewing and had
them join their team. So.
>>
Well, there you go. So we were having this
discussion as we were looking over, you know, the
script that I was thinking about the other
breweries that are in the Cincinnati area. I think
probably the largest one is Rhine guys.
>> Dave (06:55):
Rheingist. Yeah. And then you got Mad Tree and
Urban Artifact.
>>
Jackie O's has been around for a long time.
Probably, uh, one of the older, um, breweries in
the area.
>> Dave (07:04):
Fatheads. Is that Cincinnati?
>>
I know it's Fatheads is Akron.
>> Dave (07:08):
Akron, yeah.
>>
Or sorry, Cleveland. Um, so you know, uh, when you
find somebody that's making really great beer, I
always think that that's a byproduct of the
community of breweries that are probably that
those people have been exposed to. And I don't
know that that's the case with those five people.
I don't know their backgrounds, but, um, it is one
(07:33):
of those things where you tend to challenge, you
know, uh, people that are brewing within, uh, the
same market that you're. You're brewing in, I
would say 5,000 barrels. I'm betting their
distribution is not any more than 100 miles, you
know, around Cincinnati itself. Um, so it's really
great that, um, they're making great beer. And
(07:55):
this, to me is actually a more difficult award to
be because it's not just for a beer.
>> Dave (08:03):
Right. Yeah. You didn't just get to.
>>
It is somebody that is looking across the
portfolio of beers that you're capable of making
and really honoring not just your capability of
doing a one off. Um, this is. You're. You're
bringing all the skill and talent across a
portfolio beer compared to all.
>> Dave (08:21):
The other breweries roughly your size across the.
Like, how. How does your.
>> Julianna (08:26):
Oh, sure.
>> Dave (08:27):
How does stack up? Um, all in all.
>> Julianna (08:29):
Yeah, yeah, no, it's great.
>>
Yeah.
>> Julianna (08:31):
Um, and their website, just in case you're
curious, just talks a lot about beer and food,
which, honestly, to me is a very Ohio thing. Beer
and food go hand in hand.
>> Dave (08:42):
Skyline Chili.
>> Julianna (08:44):
Yeah. So, uh, good a boy. Mike, why don't you give
us today's lineup?
>>
The Third Eye, uh, brewing company beers we'll be
trying today are Untapped Potential Kolsch Style
Ale.
>> Dave (08:56):
That's what they called me in high school.
Untapped Potential.
>>
Nirvana or Bust. Double Dry Hopped Nipah
Enlightenment Blood Orange Wheat Ale. The Getting
Twisted German Pretzel, Alex and Higher Purpose
Milky Stout.
>> Dave (09:12):
Milky. Milky, Right.
>> Julianna (09:14):
Um, okay, well, we're going to be tasting these
beers on the fly like we normally do, and then
we're going to give our tasting notes and rating
them from one to five as we go.
>>
So I'm not rating.
>> Julianna (09:23):
Dave, you could.
>>
Okay, yeah, let me break out that.
>> Julianna (09:29):
Oh, let's get to the first here.
>> Dave (09:39):
All right. Untapped potential.
>> Julianna (09:40):
Untapped potential. This is 5% ABV. The Kolsch
style originated in Cologne, Germany. German
malts, hops and yeast keep this beer true to its
heritage, making it crisp, delicate, and extremely
drinkable. This beer has won awards in 2020, 2021,
(10:01):
2022 and 2023 Ohio Craft Brewers cup and took best
in in 2020.
>>
Interesting.
>> Julianna (10:09):
So Ohio is proud of Kolsch beers.
>>
As they should be. I mean, you know, there are a
couple of things that I look for in a really great
Kolsch. It is, um, the style of bitterness. Um, it
is how crisp it is, and it has to have a bit of a,
um, watery, you know, kind of component to it. Um,
(10:33):
those are, you know, kind of the three things I
think about, you know, for really great Kolsch.
Wow. This has all three of those in Czech, for
sure. Yeah. I love this. This is what a great
opening salvo of a beer, uh, for us to enjoy.
>> Dave (10:50):
Yeah, Mike like the beer.
>> Julianna (10:53):
We'll be back in just a minute. Welcome back,
everyone. Today we are doing a brewery takeover of
a brewery we sure are. In Cincinnati, slash
Sharonville, Ohio, called Third Eye Brewing
Company. And right before the break, we started
talking about the first beer, which is the
(11:14):
untapped potential kolsch style ale, 5% ABV. And
shocker, folks. Good old boy Mike was. He liked to
be happy about it.
>> Dave (11:24):
And it's on tape.
>> Julianna (11:25):
And we have not coerced him in any way.
>> Dave (11:28):
Oh, he's been coerced.
>>
Well, I'd throw that, you know, a bit of a, uh,
question, uh, to think about are other great Cole
Spears that, you know, we've enjoyed either, uh,
here on the show or just in general. And, you
know, like, wow, that's sad that, you know,
weren't, like, you know, half a dozen that were
kind of jumping out at us. But, um, Urban
Chestnut, who makes a lot of great German beers,
(11:51):
you know, uh, has a really great kolsch, uh, in
their lineup. But, you know, I think that it's
definitely one of those beers that, um, if it's on
the menu and especially that is a beer that I'm
going to usually start with. Um, yeah, but I think
this one is very well made.
>> Dave (12:13):
Well, you know, Coach is sort of a hybrid lager
ale kind of mashup a little bit. And it's got
components of both. Both things. But I like this.
I think the. The finish on this has. Is just
bitter enough that it kind of carries with the
sweetness.
>> Announcer (12:33):
Good.
>> Dave (12:34):
Um, mouth feel like in 5%. I think this thing has
just the right amount of flavor that keeps it
interesting. And this is a good beer. Like
sitting, eating some wings, watching the game,
like, whatever. Like, I think you could have
anything to eat with this beer.
>>
I think wherever they're sourcing these noble
hops, I think they're the ones that I want to
stand up and applaud the most to, because I think
that that's really what's made the difference.
That and the choice of yeast. Yeah, yeah. Uh, for
sure.
>> Julianna (13:05):
Fair. I Mean, and the thing is, on average, like,
even if we were exposed to really good kolsch
beers in our market, would we be going like, I
feel like there's such an underrated style because
you're either going for a pilsner, maybe you're
going for like a pale ale and you really like.
(13:28):
This is a niche that is such, when it's done well
is such a beautiful beer style, but like no one
knows how to market it correctly. Does that make
sense?
>>
But I think on the other side of the coin is that
getting really great, you know, well made kolsch
is. It's pretty difficult. I find the vast
majority of them are too sweet. Um, they um, do
not have a crisp finish, um, that, you know, it's
usually just some lay down finish that is, you
(13:59):
know, some of that sugar is translating on the
back end, you know. Um, but it is a bit of that
mouthfeel thing, that watery, you know, watering.
Ah kind of mouthfeel. That is probably the most
common thing that I just don't taste. People nail
the hops. Um, you know, working with noble hops,
it's not like, you know, rocket science, um, but
(14:22):
it is those other components that I really find
are usually somewhat lacking or missing in the
vast majority of kolsch, you know, beer that um,
that is being made.
>> Dave (14:32):
I think there's a lot that goes into. Yeah, to
your, to your point, like with the noble hops,
it's not like people are trying to stack, oh, I
want grapefruit plus strawberry and then a little
bit of cat pee and like what, what all those other
things are. It's just how do I get this pretty
consistent, kind of earthy, fruity, you know,
flowery kind of thing that backs up this, whatever
(14:56):
my malt bill is and then. But I think, you know,
the mash like components, like what, what they're
mashing, how they do the mash. I think because
it's. This is a German beer style.
>>
Right.
>> Dave (15:09):
So you know that there's a lot of tradition and a
lot of structure in how these beers should be
mashed, how they go into the boil and everything
and how they need to be finished out with the,
with the yeast. So yeah, I think it is a, um, it
is a technically not difficult, but a, a beer that
(15:32):
has to be brewed by someone who understands the
technical aspects of how to get the best out of
this style.
>>
Very simple ingredients.
>> Julianna (15:41):
Yeah, sure, sure. And also somebody that shows,
that can show restraint because in this day and
age everything is about the excessiveness. I mean,
everyone wants a 15 IPA, right?
>>
I'll take a less is more culture.
>> Dave (15:54):
Oh, I need an Imperial Kolsch. You know, like.
>> Julianna (15:58):
Don'T do that. It doesn't work.
>>
Right.
>> Julianna (16:00):
But. But yes, this has been beautifully coming to
mind.
>> Dave (16:05):
And low low abv, Low Ab, low ABV beers can be a
lot more difficult to brew.
>>
Well, sure.
>> Dave (16:15):
Than a high ABV beer because you. There's less to
hide behind and, you know, you've got to get the
most out of what you've got.
>> Julianna (16:23):
Yeah, true. Okay, well, right out the gate, I
think we need to rate this kolsch a five.
>> Dave (16:30):
You know, what's funny is we've been doing this
show for a lot of years, and I honestly, you know,
we raise up how many, you know, fingers we want to
rate. The beard. I didn't realize Mike had five
fingers. I don't think I've ever seen that before.
>> Julianna (16:45):
Well, I knew he had one finger. Yeah, yeah, yeah.
I mean, I was afraid there was a puppet, you know,
that was involved.
>> Dave (16:52):
But like a prosthetic thumb or something.
>> Julianna (16:55):
Or prosthetic middle finger that keeps popping.
>>
I am m giving this my ultimate compliment, which
is I'm finishing the sample in front.
>> Julianna (17:02):
Oh, my God. Okay, moving on. Let's go to be your
number two, which is nirvana or bust. Double dry
hopped NEPA, 7% ABV. So medium in body and smooth
in mouth. Feel this easy drink in. Nepa is ripe
with juicy notes of citrus and grapefruit and a
(17:24):
little bit of pine.
>>
I like this.
>> Julianna (17:26):
It's double dry hop with Nelson Sovin hops as well
as Citra and Columbus for that heightened hop
aroma and flavor. Now this one, um, well, it just
says 2023 GABF Brewery of the Year and 2024 Grand
National Champion for this.
>>
Really?
>> Dave (17:48):
Well, m. I don't think necessarily that's about
the beer, I think.
>> Julianna (17:54):
Okay. Yeah. And they just tacked it out.
>> Dave (17:55):
I mean, this is an okay Nepa. It's pretty good.
>> Julianna (17:59):
Are you getting any pine on the nose?
>>
Too much. So, you know, almost.
>> Julianna (18:04):
Um.
>> Dave (18:05):
Um, I get a little. That resiny.
>>
Yeah.
>> Dave (18:09):
And the. The flavor, too. Like, it's.
>>
It's almost more of a west coast.
>> Dave (18:13):
Yeah. Nippa instead of anipa O Nippa. Uh, I made
that up.
>> Julianna (18:19):
Yeah.
>>
There's just something, uh, to me that is not in
balance with the hop choice, you know, itself a
great mouth feel. You know, uh, the base beer, to
me, um, seems like it's. It's very well made. I
think you attenuated out, you know, quite well. I
don't know. There's just something about hot blend
here that I like. The original seems off.
>> Dave (18:40):
I like the beginning of the flavor, and I like the
middle, but I don't like the resiny finish.
>>
If I. I love exactly the way.
>> Julianna (18:51):
He described what you're. You're giving out fives,
and then you're agreeing with Mike. I mean, with
Dave.
>> Dave (18:58):
I know.
>>
Yeah.
>> Dave (19:00):
Mike's all hopped up on angry cider.
>> Julianna (19:02):
I guess he must be. Okay, so. Okay, so you're
getting pithiness that you would know and expect
and citrusiness.
>> Dave (19:14):
No, I, uh. It's. To me, it's more of a piney,
resinous.
>> Julianna (19:18):
But in the beginning, are you getting citrus?
>>
It's like. It's like a Lagunitas maximus.
>> Julianna (19:23):
Okay.
>>
If I had to describe, you know, some of the aroma,
I think there is a little.
>> Dave (19:27):
There is some citrus in there, and there's. The
mouthfeel is great on this beer.
>>
Yeah, yeah.
>> Dave (19:31):
The mouth feels, like, amazing.
>>
Yeah, it's very creamy.
>> Julianna (19:34):
Yeah, it is. It is.
>> Dave (19:35):
I just, like. I would wonder what hop they use,
that. What the piney hop was, and maybe just back
that one out.
>> Julianna (19:43):
We'll be back in just a minute. Welcome back,
folks. Today we're doing a brewery takeover of
Third Eye Brewing in the Cincinnati Sharonville,
Ohio, area. And right before the segment break, we
started talking about the nirvana or bust. Double
(20:04):
dry hopped Nepa.
>> Dave (20:06):
Uh, Nawipa.
>>
Uh, so.
>> Julianna (20:08):
Right.
>>
The thing that Joanna, uh, did was she actually
read the hops out to us that were published on the
can, and we were. I was speculating, uh, what I
thought was the hop that was throwing things off
was a New Zealand hop, but it's actually something
completely different.
>> Julianna (20:26):
The Nelson Soviet. Yeah, yeah. And. And that has
me, honestly, a little confused, because when I
think of Nepas.
>>
I don't Galaxy Mosaic all day long.
>> Julianna (20:38):
Right.
>>
You know, those are the cornerstones of really
great Nipahs.
>> Julianna (20:43):
Right. Which makes me think that this really isn't
a nipah. And I know that there's a fine line
between what is and what really isn't, but I just.
Yeah. I feel like. Is this maybe more Midwest
because of that pineiness that's in there.
>>
Definitely. Um, I think that if you were to have
Nepa's from, say, Massachusetts, so you hop, you
know, you got something from Trillium or
Treehouse, you know, and stacked it beside this, I
think you would go, whoa, where's the orange
juice? Yeah, yeah, exactly. You know.
>> Julianna (21:17):
Yeah, yeah. Okay.
>> Dave (21:19):
I just. I feel like people tend to misuse the
Nipah, uh, label.
>>
Yeah.
>> Dave (21:26):
Because uh, and I think, and I think a lot of
times you're selling yourself short like, you
know, you can make a hazy IPA that's not a Nepa.
>>
I would have been a lot better probably if they
had described it as a hazy ipa. I pro. My mindset
would have shifted. Oh, totally, absolutely. And I
probably would have given it a lot more, um,
latitude.
>> Dave (21:48):
Yeah, yeah. You know, when you hear Nepa, your
brain goes to. It's citrusy orange juice, you
know, because the body is a Nipa body, you know,
but the uh, the hop profile just doesn't.
>>
I'm going to stick then with. This is a good beer
that I think that is just properly improperly
labeled. Yeah, yeah, I agree with that.
>> Julianna (22:09):
Yeah. Okay, fair.
>> Dave (22:10):
Yeah.
>> Julianna (22:11):
Well, we are going to rate the Nirvana or bus
double dry hopped Nipa A uh, three.
>> Dave (22:17):
No Wipa or no Wipa.
>> Julianna (22:20):
Yeah, yeah.
>> Dave (22:22):
And now for the worst beer of the flight.
>> Julianna (22:24):
How do you. You don't even know that.
>> Dave (22:26):
I haven't even tried it.
>> Julianna (22:27):
Okay, so now we're gonna go to enlightenment. Good
old boy Dave. Okay, some enlightenment. This is a
blood orange wheat ale. This is 5% ABV.
>> Dave (22:39):
This beer has two strikes against it right off the
bat.
>> Julianna (22:42):
Okay.
>> Dave (22:42):
Blood orange and wheat.
>> Julianna (22:44):
Okay, so it's a fruited wheat that's refreshing
and well balanced. The blood orange gives the soft
wheat base a touch of sweet and tart goodness.
Perfect for any season or occasion according to
them.
>> Dave (22:58):
Tastes like soap.
>> Julianna (22:59):
What?
>> Dave (23:01):
Orange soap? Orange soap with tang in it.
>>
Mhm.
>> Dave (23:05):
It's actually not bad, but okay.
>> Julianna (23:07):
Are you getting citrus on the nose?
>> Dave (23:09):
Yes.
>>
I think the first thing that's striking me is the
mouthfeel. Great wheat beer, you know, really
great base. Uh, you know, wheat beer really nailed
the guy.
>> Dave (23:18):
Be soft.
>>
Yeah, Soft the mouth, feel the viscosity, you
know, of all this. This is, that is right on par.
>> Dave (23:26):
This is a solid American wheat beer. Okay, I'm
going to be nice and say that. Well made. I don't
like the style but I.
>>
Um, think the other thing I enjoy about this is
that it is not a jacked, uh, up, you know, orange,
ah, laden with, you know, wheat ale. Um, the.
>> Dave (23:46):
It's not shock top.
>>
It. Yes it is. It is a, uh, I'm gonna call it a,
um, finally something is in check. Um, you know,
orange weed ale.
>> Dave (23:57):
It's just enough orange that it just kind of rides
along. It lets it be a weed ale, but it's like,
yeah, here's a little.
>>
A little I would Definitely be very disappointed
if somebody garnished this with a, uh, with the
orange wedge. I think you are missing the
opportunity to just simply enjoy the beer.
>> Dave (24:17):
They've added the orange wedge for you.
>> Julianna (24:19):
Right. You know, so nothing else is needed. Okay,
that's fair.
>>
Yeah. I think this is a good, uh, reflection to me
of great choices, you know, through what I'm
suspecting was probably half a dozen recipes they
went through to arrive at this one. To actually,
you know, move to that point of not going with
something over the top and being rather reserved
(24:44):
and introducing more and more flavor. The sugars
of this in check. I love the bitterness. I like
the finish. This is a very well made wheat beer.
>> Dave (24:54):
Don't freak out. I think Mike likes another beer.
>>
I like another beer. I do.
>> Julianna (24:58):
I'm so confused.
>> Dave (24:59):
This is confusing and weird, uh, and.
>> Julianna (25:04):
All of those things. Also, I'm happy that it's not
just a wheat beer, that it's got a little bit of
something else, because who makes just a plain old
wheat beer? That's anything that anyone would go
towards. Do you know what I mean?
>>
Yeah.
>> Julianna (25:22):
Anymore. I mean, I'm just, um, you know.
>>
I think there are a lot of wheat beers that people
laden with a bunch of fruits.
>> Julianna (25:29):
Well, that's what I mean. And then it's. And then
it's like, gross, because then it's more fruit.
>>
It's more fruit than wheat beer.
>> Julianna (25:35):
And then you're not even balanced right. And
you're not even realizing it's really a beer per
se.
>>
I have a whole group of friends and family as well
as we have, you know, fans of the show, that
they're just not into hops. I mean, it's just
their thing. And so I always challenge, uh,
brewers and on premise restaurants to say, you
need to think about products that you're going to
have on hand that are going to cater to people
(26:02):
that just don't like, you know, incredibly bitter
beers. And. Yeah, uh, so, you know, wheat beers to
me are really great choices, you know, for that.
Um, and, but the thing is, is that I find usually
those are an ambient product that is, has way too
much sugar and is way sweeter than this. And they
(26:23):
do, you know, jam a bunch of fruit. Fruit stacked
on top of it. I really like this as a great
choice, uh, for people that would walk in a
brewery and say, I don't like those nipahops, you
know, do you have something else that doesn't
taste like I'm sucking on a bitter stick? But I
want beer, I want beer. Yeah, and I think this is
a great choice.
>> Dave (26:43):
I think where wheat loses out sometimes, you know,
other than the fact that it's gross and it makes
gross beers. But, um, is that for people, like
Mike said, who don't like hops or whatever? A lot
of times that's the same crowd. They're like, oh,
I can't have gluten or blah, blah, blah, whatever.
So they just veer off to hard seltzer or cider or
(27:07):
something and. And then you've lost that whole
chunk.
>> Julianna (27:10):
Yeah, that's a whole different.
>>
And you even have. And you haven't even taken a
sip of the beer, right? Yeah.
>> Dave (27:14):
Right.
>>
You know, and a lot of people.
>> Dave (27:15):
They don't really think of wheat beers beyond,
like, Belgian Witness. Like, they're like, man,
this is, you know, shock top, Blue moon, whatever.
Like, this is. This is what a wheat beer is. A
wheat beer can be something completely different.
Like, this is a refreshing summertime kind of beer
like, that you can enjoy with a lot of different
(27:36):
kinds of food and stuff. I can't believe I'm
saying so many nice things about a wheat beer, but
it is actually pretty good.
>> Julianna (27:43):
This is a day of, uh. Interesting.
>> Dave (27:45):
I know. Mike, would you pair this beer with
Skyline chili?
>>
Uh, no. Negative. I wouldn't compare. I wouldn't
stack Skyline chili with dog food. So. Sorry. If
you stick noodles in. In something that has beans
and. And so. No, that's not chili. That's an
abomination.
>> Dave (28:03):
So no noodles and beans?
>>
Apparently not, no. Unless you want to break out
the chopsticks.
>> Dave (28:09):
Hey, wait. What's that weird thing your family
makes? Uh, from Ohio that's got noodles in it.
>>
Oh, well, that's. That's different.
>> Dave (28:16):
Yeah.
>> Announcer (28:18):
Okay.
>>
You know, Amish, you know, noodles and mashed
potatoes is a delicacy.
>> Dave (28:24):
That's totally different. Egg noodles.
>>
That sounds so normal.
>> Dave (28:29):
That's such a normal thing to eat.
>> Julianna (28:31):
Yeah. Uh, okay.
>>
Um, I think some of the things I think about
pairing this with would be what I call a five
cheese grilled cheese sandwich.
>> Dave (28:40):
Oh, heck, an adult.
>>
An adult version of, uh, you two massively fresh,
you know, slices of, uh, sourdough bread, uh,
jacked up with, uh, some garlic salt. Five
different kinds of cheeses. Colby jack, provolone,
cheddar. Ah, some, um, so lots of.
>> Dave (28:59):
Lots of milk fat.
>>
Absolutely.
>> Dave (29:01):
And salt to kind of pair with this sort of
sweeter, slicker, little bit.
>>
Let that thing melt until you just go. I think it
might be ready.
>> Julianna (29:11):
Yeah. Okay.
>>
So cool.
>> Julianna (29:13):
So what are we going to rate this Enlightenment
blood Orange. Oh my God. A four.
>>
How about that, uh, great wee beer.
>> Dave (29:21):
That was a good Ohio accent. Oh, my God.
>>
A four.
>> Julianna (29:28):
Ladies and gentlemen, in case you didn't know,
Mike has spent time in Ohio. And we will be back
in just a minute. Welcome back, everyone.
>>
Oh, wow.
>> Julianna (29:44):
So today's okay episode. Besides Dave getting
really excited.
>> Dave (29:49):
Wowie.
>>
We were tasting the next beer.
>> Julianna (29:51):
Okay. We are talking about Third Eye Brewing in
the Cincinnati Sharonville, Ohio area. And we're
doing a, um, brewery takeover. And so far, I have
to say, we. This has been a really nice flight.
>> Dave (30:07):
Can we name this episode? You're gonna make my
third eye blue.
>> Julianna (30:12):
Wow. Okay, so we are going to get into this next
beer which is called Getting Twisted German
Pretzel.
>> Dave (30:22):
The aroma on this beer is.
>> Julianna (30:24):
Okay, let me speak, let me speak. So this is 5.2%
ABV. And this is a German pretzel ale, which I
honestly didn't even know a German pretzel ale
could exist. So this award winning beer was
inspired by everyone's favorite salty snack, the
pretzel. German barley, rye and wheat mingled with
(30:47):
a touch of salt to deliver this delicious, one of
a kind liquid pretzel experience. Now this won
gold medal in 2022 and 2024 at the Ohio Craft
Brewers Cup.
>>
The first thing that struck me with the aroma is
it is incredibly floral. I mean it tastes like you
have just walked into a flower shop or.
>> Julianna (31:09):
It smells like you went into a flower.
>>
Yeah. I mean it is just.
>> Dave (31:14):
See I get.
>> Julianna (31:15):
Are you getting any breadiness?
>> Dave (31:17):
I'm getting the bread. I'm like, I'm getting like
crackers Bakery. Yeah.
>> Julianna (31:21):
Okay, so a breaker. Ah. A breakery. A bakery and a
florist. We're next to each other.
>> Dave (31:27):
I think like when you're about doors open, when
you're like four or five inches away from. From
it, it's the floral part. But then when you go in
closer, that's when the, the bread and the cracker
really starts coming in.
>> Julianna (31:39):
The bread comes out. Yeah.
>> Dave (31:42):
Dude, this, this thing's got layers going on.
>>
Yeah, this is definitely, um, so one, I don't know
of a reference beer that's called Pretzel Ale. So
I'm just looking at it, you know, for what's in
the glass and I'm going, wow. The, the thing that
is, is really horrible about this beer is that I
do not have a larger glass. This is seriously,
like really great. Very tasty. Oh, um, you know,
(32:08):
I'm like, wow. Just can you give me a giant
pretzel? That thing of mustard and just a small
size. Go away.
>> Dave (32:17):
That little bit of salt.
>>
Yeah.
>> Dave (32:19):
That's in just sort of accentuates all the other
flavors. It's. It's definitely like if you mashed
up pretzels and made a beer out of that, you know,
and for all we.
>> Julianna (32:32):
Know, maybe they did. I mean, I. I don't know. Are
you getting any spiciness, like, any rice?
>>
No, but I'm actually a little bit.
>> Dave (32:38):
Tearing up a little bit and enjoy crying. Uh, this
might be.
>>
It's, uh. I would describe the mouthfeel as, uh,
creamy.
>> Julianna (32:48):
Oh, it is.
>>
Lively.
>> Julianna (32:49):
Creamy.
>> Dave (32:50):
I finally know what love feels like.
>>
Uh, this is definitely steinworthy, you know, uh,
beer, you know, something that you would have, uh,
saying, I just want a full liter of this.
>> Julianna (33:02):
Is this going to take over the Oktoberfest?
>>
Uh, if there was another style of beer to be
introduced, you know, during Oktoberfest, I would
be saying, this is it. Yeah.
>> Julianna (33:14):
How interesting. How interesting.
>>
Again, you know, I find myself coming to some of
the same points of conclusion of saying the thing
that I like about this the most is what it's not,
which is not overdone.
>> Julianna (33:29):
Right.
>>
And there, again, this. This finite measure of
grand restraint of jacking this thing up with so
much.
>> Julianna (33:36):
You know, which could easily be done.
>>
Flavor, that it would have just.
>> Dave (33:40):
But what a lot of birds, really.
>>
Good harmony, great balance. You know, I love for
what they didn't do to this.
>> Dave (33:48):
A lot of birds would have made this, like, 7%.
>>
It would have been sugar bomb kind.
>> Dave (33:53):
Of red because there would have been so much rye
in there that they were trying to make it actually
look like a pretzel.
>> Julianna (34:00):
Right.
>> Dave (34:00):
You know?
>> Julianna (34:01):
Right.
>> Dave (34:01):
Um, and it would probably would have had some kind
of crazy German hop profile or whatever. This is
like, you could get a glass of this and a, you
know, some pretzel with a beer cheese, and you're
fricking going, man.
>>
It definitely reminds me of a lot of the, uh,
Pennsylvania, you know, style, uh, rye whiskey.
Um, it really has a lot of. Some of the same, you
know, floral components. I could. I could pour a
Sagamore, you know, uh, you know, rye for you
right now, and you'd go, man, Mike, you were just
dead on, you know, between those.
>> Julianna (34:38):
Oh, sure. Or a little wiggle.
>>
Yeah.
>> Julianna (34:40):
Um, Pennsylvania rye whiskey. Yeah.
>> Dave (34:43):
Yeah, I. I sure everybody likes a little wiggle in
them.
>> Julianna (34:50):
The saltiness, though, it's like I feel it on my
lips. I don't necessarily taste it, but I know
that it's there.
>>
Um, it reminds me of just when. Uh, so if you've
ever witnessed me, you know, making a world class,
you know, old fashioned is the, the secret
ingredient is just two drop saline.
>> Julianna (35:15):
Okay.
>>
And you know, it's a lot to be said that, you
know, really great beverages are finished off, you
know, with just a touch of salt.
>> Dave (35:23):
And so for all of you out there, if good old boy
Mike is making you a cocktail and you notice him
with a little, uh, eyedropper dropping spoons,
it's not roofy, okay? So don't worry.
>> Julianna (35:36):
Yeah. Despite what you may think this time.
>> Dave (35:38):
Now, if you get a little sleepy.
>>
After the drink now, if Dave is cooling, it is
definitely.
>> Julianna (35:43):
It's on. Okay? So let's rate this.
>> Dave (35:48):
Yeah.
>> Julianna (35:49):
Assault. Uh. Oh, five. We're going five. I see
five.
>> Dave (35:56):
Mike has pulled out the fifth finger.
>> Julianna (36:03):
Okay, last but certainly not least, let's go to
the higher purpose milk stout. Now this one is
6.3% ABV. A little bit up there.
>> Dave (36:12):
Well, they can make a beer that's over 5%.
>> Julianna (36:15):
Well, live life, do good and drink beer. The
perfect balance of roasted malts. This award
winning stout is dark, sweet and full bodied. The
caramel, chocolate and coffee flavors derive from
over nine types of grain. Combines with the soft,
creamy sweetness from the lactose to tantalize the
(36:36):
senses. So this one, 2021 GABF Gold and a lot of
other awards.
>> Dave (36:47):
The only thing I don't like about this beer is the
mouth fill.
>>
It's a little watery.
>> Dave (36:51):
Well, it's a little thin.
>> Julianna (36:53):
Oh, yeah, it is.
>> Dave (36:55):
Um, I don't know that I would call this a milk
stout either. Nope, I think it's a Roasty.
>>
It's definitely more of that Rasputin.
>> Dave (37:04):
Yeah.
>>
Um, you know, it's not Russian Imperial.
>> Dave (37:08):
But it's definitely not Milton.
>> Julianna (37:10):
It's headed into that territory.
>> Dave (37:12):
It's a stout. Yeah, just call it a stout. You
know, call it a, you know all. You could almost
call it a coffee stout.
>>
No, um, it's definitely not bitter enough to head
down that path to being declared, you know,
arrested stout and a roast, um, you know, that you
would think of. But, um.
>> Dave (37:30):
Do you get a lot of sweetness from the milk?
>>
No, I. The whatever, uh, you know, milk solids or
flakes, lactose that they added here. It's. It's.
If it is, it is like in.
>> Dave (37:44):
The back, which I appreciate that, but you know,
but it's. I think it's. Again, this is like one of
those where maybe they just called it the wrong
thing.
>>
I agree. I think this is a good stout. Beer that I
think that they just mislabeled.
>> Julianna (37:56):
Okay. Okay. But as. But as a stout, let's say
we're going to rate this a four. Okay, well,
that's going to do it for today. I think this was
a great episode and, um, I need to. We need to
drive up to this area.
>>
Great beer. I thought what was interesting is the
beers that, you know, they highlighted at least,
you know, the double astral dark aura. Uh, dark
aura. Uh, and in our site, we're not in our flight
today.
>> Dave (38:26):
Sorry, buddy.
>>
I liked, uh, so I like to think that, you know,
the best was not necessarily if those are their
core.
>> Dave (38:33):
Beers and we didn't have them and all this.
>> Julianna (38:35):
Could you imagine? Anyways, yes. Okay. Well, good
old boy Mike, thanks for being here.
>>
Hey, thanks for joining us. Keep on sipping,
enjoying great beer like this.
>> Julianna (38:43):
Good O boy Dave.
>> Dave (38:44):
Hey, thanks for enjoying good old boy Mike.
>> Julianna (38:47):
And this is good o gal. Ah, Juliana. Keep on
chuggling and catch you next time.
>> Announcer (38:52):
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 (39:01):
Give it a little tappy. Tap, tap, taparoo.
>> Announcer (39:04):
The easiest way to listen to our show is to ask
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that talks to you on your phone. Play podcast,
Sip, Suds and Smokes. We love your feedback and
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(39:25):
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your feedback as well. Come back, join us for
(39:48):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds, uh and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life.
From the dew to the the basement studios. Your
host, the good old boys. We'll see you all next
time.
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