Ep 100 - Cheers to 100 Episodes: Exploring Stouts and Trivia Galore

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Ever wondered how we managed to sample nearly 700 different beers by our 100th episode? Join us as we reflect on this incredible journey, exploring the vast world of stouts with a selection that spans a modest 4.9% ABV to a bold 15.5%. From the sweeter notes of Yoho Brewing's Sakura Mochi Stout to the complex flavors of Prairie Artisan Ales' S'more Stuf't, our tasting adventure is packed with surprises and a few new brewery discoveries that add to the thrill of the craft beer exploration.

But it's not just about the beers. We mix in some fun trivia, challenging each other's knowledge of the $100 bill and Roman numerals, with Benjamin Franklin and "C" taking center stage. Our chat about Wilt Chamberlain's legendary 100-point game adds a playful touch to the proceedings. We also engage in a spirited debate about our top stout picks, with marshmallow notes and banana nuances vying for the "beer of the year" title. Founders and Dogfish Head make appearances, offering unique brews that stir up discussion and friendly critique.

Looking ahead, we're bubbling with excitement about future brewery visits and joining the Barrel Society with 3 Sheeps, promising exclusive beers to share with our listeners. As we raise a glass to our 100th episode, we invite you to connect with us on social media and Untappd, sharing in the camaraderie that defines our podcast. So grab your favorite brew, pull up a chair, and toast with us to this milestone and the many adventures yet to come. Cheers to good company and great brews!

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at [e-mail].

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Episode Transcript

Mike (00:14):
Welcome to the Northwoods Beer Guy Podcast.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.

(00:50):
I don't know about you, Jim, butI really like that song.

Jim (00:54):
I was just thinking of that .
There's not much else betterthan drinking beer.
You got that right, especiallycraft beer.
Exactly.
I don't know if that's what hewas singing to Probably not but
I think it was just beer ingeneral.
But still that works.

Speaker 3 (01:06):
I thought that was a very apropos song for us.

Jim (01:10):
Yes, Well, you know.
First off, ladies and gentlemen, welcome back to the Northwest
Beer Guy podcast.
This is Mike, the NorthwestBeer Guy, and, as always, I'm
joined by Jim hey buddy.

Speaker 3 (01:20):
I can't ask you how you're doing, because I already
know.
Yep, I know you're doing good.

Jim (01:23):
I'm doing good, but I'm coming off a cold and I still
sound terrible, but I'm going topower through it Awesome.

Speaker 3 (01:29):
So that means the beer is here to help.

Jim (01:32):
Hopefully, there you go.
Make me forget one way or theother, yes, but today is kind of
a big day, I guess, for us.
You could say Is it?

Speaker 3 (01:42):
Yeah, oh, is it.
What day of the week is it?

Jim (01:44):
Well, it's Friday, but other than that, this is our
100th episode.

Speaker 3 (01:50):
Oh, you've been holding out, I didn't know that.

Jim (01:53):
Can you?
I mean, for me it's hard tobelieve that we are at 100
episodes.
It doesn't seem like it wasthat long ago that we started
toying around with doing that.

Speaker 3 (02:11):
And we toyed around with it for a while right, yes,
before we actually did it, youknow, but it's a hundredth
episode.
So but the hard part, I think,is if you take the hundred
episodes and then you go by howmany beers we kind of do during
episode, but that's only acouple years, but we've had
drink a few more beers before westarted doing the podcast oh
yeah, yeah, I mean the podcast.

Jim (02:24):
We're over 600, probably getting close to 700 different
beers on the podcast.

Mike (02:28):
Oh, wow, yeah.

Jim (02:30):
That's a good mark too.
That's pretty good yeah.
So it's.

Speaker 3 (02:33):
And I tried to, and I don't know if I'm not very good
at the internet.

Jim (02:38):
The interwebs?

Speaker 3 (02:39):
Yeah, interwebs.
I'll confirm that right now.
I tried to look for anotherpodcast that's doing, you know,
as many hit the triple digits100.
And I couldn't find many.
I mean, there are some YouTubeones out there, but I couldn't
find many of the podcast ones.

Jim (02:56):
So, unless you might know more, yeah, there's one out
there that I can think of that Imean, they've been doing it for
quite a few years and they'restill going strong, so but yeah,
Other than that, I mean reallykind of the way what we're doing
.
I don't think there's many outthere that are actually doing it
the way we do.

Speaker 3 (03:11):
Right, I mean I think because it's always.
I mean I try to find some stuff.
You know it's significant.
I mean to get 100 episodes inanything, yeah, whether it's on
TV, a podcast, youtube, 100episodes isn't not many people
get that to that level.
So I mean congratulations foryou to put the hard work in.
Yeah, I mean you're doing allbehind the scenes stuff that not
everybody gets to.
I mean doesn't know, I probablydon't even everything.

(03:32):
I mean I get to have the fun ofgoing to a liquor store and
finding some different beers.
You get to do all the backstagestuff and try to keep it
running.

Jim (03:40):
Yeah, I do the editing and all that stuff, but you know it
gets easier as you go.
I mean it still takes time.
I'm not gonna lie.
I was trying to figure out, uh,if there was like an ai thing
where I could just you plug thewhole thing in and it cuts out
all the space in that.
But I haven't found anythinglike that yet to make it easier.

Speaker 3 (03:57):
So I'll just keep keep plugging away you know, as
long as you don't find the aithing that can actually drink
the beer and taste it.
Oh yeah, no.

Jim (04:04):
Let's not go there because that'd be terrible.
Yeah, then what would we do?
Yeah, well, so I'm looking atthese beers that you brought.
Yes, and it's quite asmattering or smattering, yeah,
and we're visiting the stouts,the dark side.

Speaker 3 (04:19):
The dark side, I mean .
I'll honestly have to say thatI bought all of these over
Christmas, but none of them wereChristmas beers, and I think I
got them all in one liquor store.
But I had to go back severaltimes.
I didn't have sufficient cargospace to do it all at one time,
so I had to make multiple trips.
But I think I mean I don'tthink, because, like you said,

(04:41):
the only common theme is theirstouts.
But I mean we've got such asmattering of different.

Jim (04:48):
Well, yeah, it's pretty crazy.
Now, looking at the lineup,I've had a beer from all of
these, but I don't think I'vehad a beer from the one.
I've never heard of that onebefore.
I don't believe Right.
The other ones I have had abeer from, but it's kind of
crazy.

Speaker 3 (05:05):
I mean, these are I've never heard of most of them
.
Well, I think too.
The other interesting part wewere talking before we went on
air was the ABVs.
We go from a low of 4.9 to ahigh of 15.5.
Just slightly above.
Almost triples.
I don't think we've ever hadwhere one beer has been tripled
in ABV in one category for us.

(05:25):
That's going to be interesting,but this is definitely not for
the faint of heart.

Jim (05:30):
on this trip through Stoutland no, and it shows just
how vastly different they can be.
Yes, you know, because I don'tthink any of these are
barrel-aged, are they?
Oh?
Yeah, are they?
Okay, I think, so I want to.
Yeah, never mind, scratch that.
I think the last four might be.
Yeah, at least the last threefor sure oh yeah, four, never

(05:54):
mind so.

Speaker 3 (05:56):
So I think we're gonna have a good category.
Um, hopefully we're notslurring our words too bad, so
yeah, should we try before weget too far off track.

Jim (06:05):
Yeah, we can do that.
So now this first one.
I have had this one before.
Okay, I think you'd mentionedit, but I'd never even heard of
it before.
Yeah, and actually the onlytime I've had it is when we've
been on a cruise, ah, and westopped at oh boy, I can't
remember which island, it wasfor sure, but my brother-in-law,
ron, right, uh, when him andhis wife were on the same cruise

(06:26):
and we stopped at this littlebar when you first walk in to
the port, and they had it, uh,in bottles there.
So we had it there and it's,it's not bad, but this is I
think we may have mentioned iton the podcast, uh, when I was
talking about the cruise ship.
Oh right, yes, but we havenever actually tasted it on the
yeah, because I don't thinkwe've had them.

Speaker 3 (06:46):
I don't I know for sure.
I haven't had one from carib.
Carib, yeah, oh, carib okay,gotcha, and that's like the
carib, the caribbean's bigbrewery, gotcha, or one of them,
I should say so I was not sureit sounded interesting, but I
was just a little bit like oh,and I think you might have a
better write-up than what Ifound, because I couldn't hardly

(07:07):
find anything on the interwebson it.

Jim (07:09):
Yeah.
So I went to the old, reliable,untapped.
There you go, and what it saysis that it is a full-bodied
example of an old SouthernEnglish-style sweet stout Brewed
since 1907,.
This world-class stoutpossesses a distinctive texture
I'm not sure what that means andsuperb balance, while being

(07:32):
recognized as one of thesmoothest stouts available.
Pours a deep dark brown withthe aroma of burnt currants and
coffee.
Well balanced sweetness withnotes of bitter chocolate and
moderate hot bitterness.
Pairs well with rich roasted orsmoked meats, smoked chicken
wings, well agedaged cheddar andchocolate espresso cake.

(07:53):
Our stout was most recentlyawarded the silver medal in the
2017 US Open Beer Championshipin the Cream Stout category.

Speaker 3 (08:04):
Say that three times really quick once.

Jim (08:06):
Yeah, so let's see what the texture.
There's an aroma there.

Speaker 3 (08:12):
There's something there.

Jim (08:12):
Yeah, you can smell the hop , kind of the like the
bitterness.

Speaker 3 (08:16):
Yeah, there you go or maybe that's the malts.
It means not, not offensive inany manner.
Um, I guess I was maybe lookingfor a little more flavor, right
, but at 4.9, I guess you're not.
You don't want to.
They're not going to gooverboard on you, no for sure I
don't know.
What are you?
What are you tasting?

Jim (08:34):
I do get kind of that dryness of the coffee right and
I don't like the currents orwhatever it was talking about.
I don't really know how to youknow to call that out.
I guess it's so.
Yeah, it's almost on the vergeof having like that roasted
slash burnt.
Yes, flavor, you know what I'msaying saying, but I'm guessing
part of it is still like thatcoffee finish.

(08:56):
It's not bad.
You know, like I said, for 4.9,.
You could drink a number ofthem.
I think for me what would getme before the ABV would be just
the.
I think eventually I'd get kindof tired of that flavor a
little bit.
You know that roastiness.

Speaker 3 (09:13):
Well, I mean, it almost seems like the
caribbean's version of like amiller light or bud light.
It just seems very muted in alltheir flavors.
There's nothing really standingout to me I mean there's
nothing bad, but nothing'sreally standing out.
Well, exactly, it's like aboutas like average as you can get
with average, and I don't thinkwe've ever had a stout that has.
I mean, it does have some aroma, I'll give it that, but for

(09:34):
flavor there's not much.
I didn't taste much.

Jim (09:36):
Well, and what's funny is in the Caribbean and the fact
that Carib makes it pretty much90, some percent of the beer you
see down there is all basicallykind of like Fruits and florals
.

Speaker 3 (09:46):
No no.

Jim (09:55):
It's going to be like your um, corona, corona, I was
drawing a blank.
It's that dang cold, uh it.
That is like kind of the themain style.
Okay, there's so many beers onthat are kind of like a corona
type style.
So this one, in all the yearsthat we you know different
cruises we've went on for, likeat the different islands, I try
and find a you know a brewery orjust a local beer that's made
there, and I can remember twostouts that I found.
Oh, really, this is one of them, and then Dragon Stout was the

(10:19):
other one.
Wow, but so it's limited,limited, limited.

Speaker 3 (10:23):
Yeah, so this is almost you would say.
The stouts are more of anorthern type thing, like this
area.

Mike (10:30):
Yeah, because I think when it's hot down there they're
more kind of like, yeah, I don'twant something heavy and I
totally can get it becausethat's, you know.

Jim (10:39):
But I would drink it, right , you know.
But still I I get it, you know.
So what are you thinking on ascore?
Um, I'm gonna go, I don't mindit, but I want to go like a 2.8.
Okay, you know, a little betterthan average and I know if I
compared it it against otherCaribbean beers, I'd rate it
higher.
Right, but against everything,yeah, I'm going to go like a 2.8

(10:59):
.
Just because I do think it hasdecent flavor, but that dryness
from the coffee and then thatkind of that roasted,
quote-unquote burnt flavor, Ithink would wear on you after a
while.

Speaker 3 (11:10):
Yeah, I think I'm going to go with 2.6, just
because the flavor for me is alittle bit lacking.
I mean it's not offensive inany way.
I mean I could probably drinktwo or three of those without
any problem, but for me, likehaving tasted stouts, I guess
I'm looking for a little bitmore.
I was thinking the flavor wouldbe a little bit stronger there.

Jim (11:29):
That's my only downfall with that one.
Yep, Nothing wrong with that.
Like I said, it's when you'reon a cruise.
It's like, oh, a stout, yes youknow.
And then when you got it hereyou're like, oh okay, you know.
So kind of funny.

Mike (11:40):
Oh.

Jim (11:41):
Oh, my word.

Speaker 3 (11:43):
I.

Jim (11:44):
Mike, you found some.

Speaker 3 (11:45):
I happened to In honor of the 100th episode Okay,
episode okay so that should bea hint okay 100, 100 who's on
the hundred?
Which president, which personis on the hundred dollar bill?

Jim (12:02):
I believe, since I have, I hardly ever get to see yeah,
because you, that's not.

Speaker 3 (12:07):
You don't have that low ability to dominate.
Yeah, you had the higherdenomination, yeah exactly.

Jim (12:13):
Uh, now, all of a sudden, I'm questioning myself isn't it,
is it ben franklin?

Speaker 3 (12:18):
it is so we give you plus one, because I thought all
of a sudden, my mind goes wait aminute, maybe this isn't it you
know, and we'll do one more andthen we'll go to our next beer.
Okay, what is the roman numeralfor 100?

Jim (12:32):
Is it?
Oh man, because L is 50.
L is not the right answer.

Speaker 3 (12:38):
No, no, no.

Jim (12:40):
But I think isn't M 1,000?
You are correct.
What's in between there?
A letter, yeah, I know.

Speaker 3 (12:50):
And it's an easy one for you.
A C, yeah, for like a C note.
Yeah, it took you too long.
I'm only going to give you a .5for that one.
Okay, but I'm going to give youa bonus to that.
So in Latin, what does C mean?
The letter C yeah, no, 100, Imean 100.
100.
What does it mean?
What's the Latin word for 100?
, because that's where the Ccomes from is this word oh?

Mike (13:14):
Oh.

Speaker 3 (13:15):
So you got to bone up on your Latin.

Mike (13:20):
The only Latin word.

Jim (13:21):
I know with a C is carpe, but that's not it, I don't know.
Dude, centrum, really Like thecold medicine or vitamins or
whatever.

Speaker 3 (13:31):
That is Right.
They got us a word from theword Latin.
Really.

Mike (13:34):
That's where the C comes from Huh.

Speaker 3 (13:37):
So now you're back to zero.

Jim (13:38):
All right, perfect, hey, but that's better than I've done
most of the weeks.
That's right, you're doing good.

Speaker 3 (13:42):
Yeah, all right.

Jim (13:51):
So now, what do we got?
Well, now we're that are incans, the rest are in bottles,
but this is the one that itmakes me interested, but it also
scares me.
Yeah, so this is called.
I'm Sorry, yeah, I didn't askyou what you like, but half of
the words are like in Chinese orJapanese, japanese, japanese,

(14:11):
and it's sakura mochi stout andI think it's from yoho brewing
okay, yo ho.
Does it say what I'm?
Is the writing on the canspretty little.
Did you have a a littlewrite-up?
Not much, just to say what it'ssupposed to taste like.

Speaker 3 (14:31):
Well, it says the Sakura Mochi is a 300-year-old
traditional Japanese dessertwith a soft mouthfeel of mochi
and spices hinting at sakuraleaf.
This Japanese pastry stout payshomage to the delicate dessert
we all love.
Okay, I hope it's good.

Jim (14:55):
Well, we're going to find out.
Have you ever had one from thisbrewery?
I don't think so.
Like I said, this is the oneI'm like.
I'm not even sure what that is.

Speaker 3 (15:04):
It's darker.
It's dark like a stout.

Jim (15:06):
Yeah, I mean, it's about as dark as the first one, A little
darker maybe.
It's got like a pink can andit's got like, I don't know, is
it a dude?
I don't know.
It's some sort of a figure.
You'll see it in our socialmedia pictures, but I don't know
exactly what it is A person.

Speaker 3 (15:26):
The aroma is not very descript, right, very different
Kind of sweet, isn't it Kind ofsweet?
Yeah, I'm trying to figure out.
It's not bitter.
I don't know if we mentionedthe 6% ABV and 26 IBU.

Jim (15:39):
Nope, we sure didn't, so I don't it.
Almost.
At first it almost I was goingto say is it strawberry?

Speaker 3 (15:44):
But I don't think it's strawberry, it's some but't
know what a Sakura mochi is.
Nope, Unless on the back of thecan.
Do you see that?
Is that?
Yeah, there's some kind of a,Is that?

Jim (15:57):
what that dessert is.
It's got to be.
It looks like what are thoselittle cakes?
It almost looks like one ofthose snowball things with the
coconut.

Speaker 3 (16:07):
Yeah, and a chocolate cake on the inside.

Jim (16:08):
Yeah, that's almost what it looks like, chocolate cake on
the inside.
Yeah, that's almost what itlooks like.
I don't know, that's kind ofcrazy.
It's not bad.
No, I mean I'm pleasantlysurprised.
Yeah, I mean, I could possiblydrink a can of it yeah it, I
mean we're.

Speaker 3 (16:20):
We are taking the uh, the, the sword for the
listeners out there not to bescared of it if you're ever
looking for something thattastes like a whatever that
moochie?

Jim (16:31):
yes, sakura mochi, sakura mochi.
This would be the one for you.
Yeah.

Speaker 3 (16:35):
But I don't know what spices I'm tasting, because it
says spices hinting at sakuraleaf.
I don't know what that is, I'mnot up on enough Japanese
cuisine to know what thoseflavors are, but I mean, it is
almost a little bit To me.
It does taste a little sweeterthan most stouts.
Yeah, are, but I mean, it isalmost a little bit to me.

(16:59):
It does taste a little sweeterthan most stouts.
Yeah, I agree, but not not likethe sweetness like every sweet
where it's like hurting my teeth, it's just.
I think it's just the righttouch of sweetness and the low
abv is not not bad.

Jim (17:04):
I was gonna say it's.
It's you know what?
Would I go out searching for it?
Probably not really, but it'snot offensive at all.
I mean it's.
It's kind of surprising.

Speaker 3 (17:14):
I I agree with you and, I guess, for not ever
having um a beer from this.
I mean, we don't know if we'vehad many from japan in total,
and I know we've had even lessstouts from japan.

Jim (17:27):
See, I'm trying to remember when we did our imported beers
one if we had any from japan.

Speaker 3 (17:31):
I can't it might have just been like the like the
sake, or something like that,yeah it could have been, you
know, I mean it's I think, itwas pretty limited, but I mean
we had a lot from differentcountries, but they were all
very similar, right?
yes, nothing like this I'mactually gonna go like, I think,
what you did last.
I'm gonna go with a 2.8.
Okay, um, not bad.
I mean I just don't know.

(17:51):
I can't tell the listener whatthese flavors are because I'm
not familiar with what thesethings are trying to tell me.
They could be 100% accurate,but I wouldn't know.
I guess we'd have to either goto Japan and try it firsthand or
find a restaurant that couldtell us what those are Exactly.
But, it's still not bad, I meanI'll give it a decent score.

Jim (18:08):
Yeah, I'm going gonna go with 2.7.
Uh, I think it's a little.
It's better than average.
Uh, like I said, I I wish Icould tell what that flavor was
for sure, because it does have ahint, like a little bit ofa
hint of strawberry to me, butit's not, you know, you're like
oh, strawberry, nope, it's notthere, you know right, I mean,
but it's, it's, it's notoffensive at all and and I could
definitely drink one, but Ithink after a while you might

(18:30):
get a.
Yeah, you probably couldn't domore than probably a can Right,
but I'm surprised.
I'm not going to lie.
So, it was not bad, though.
No, I was definitely a littleconcerned.
Of course right, especiallywhen you're looking at it going
wow, there's a lot of drawnsymbols on there that I know are
letters, but I don't know whatthey are.

Speaker 3 (18:58):
And the guy you don't know what that guy's doing or
what.
Yeah, he looks tough.
You know he was like, you know,mean mugging me a little bit.
But so I do have a couple otherquestions for you okay, so are
you ready?

Jim (19:03):
yeah, so 100 years is what?
What's the term for 100 years,for 100 years, a century?

Speaker 3 (19:06):
there you go, that's correct for the c yes, so we'll
give you 0.1.
Oh man, you're, you're in apositive.

Jim (19:11):
I'm good.
Good, that's A See this manyquestions in I'm doing well.

Speaker 3 (19:15):
So what is the temperature in Celsius?
That water boils at 100 degrees.

Jim (19:21):
There you go 0.2.
I actually paid attention inscience class on that one, see.
So you're good.
Yeah, so what do we got nextthen?
Well, well, this brewery.
I don't know if I've ever heardof this place.
Oh, I can't lie.
So we're going to visit theFounders.
There you go.
We've definitely had Foundersbeers before and I have never
heard of this one.
This is Stay In Stout, andthere's micro writing on there

(19:43):
and I can't tell what it says.
As far as the other part of it,I do see 10.6 ABV.

Speaker 3 (19:49):
Yep and 45 IBU.
Okay, and just one little blurbI got.
It says Imperial Stout withChocolate Hazelnut.
Again, maybe we'll figure outwhat that flavor is Flavored
Coffee and Fudge Flavored Coffee.
So there must be two differentkinds of coffee then.
Okay, Aged in Bourbon Barrels.
Oh boy, so we're up to ourfirst Bourbon Barrel beer.

Jim (20:12):
That's just weird.
We couldn't stay away frombarrel-aged beers.
We tried, we tried, ooh, wow,oh boy, there's some aroma.

Speaker 3 (20:20):
Aroma there, boy.
What if that's a different?

Jim (20:22):
coffee smell, boy, I don't know it could be.
I mean it's almost, it's a good, it's a strong coffee, but
there's almost kind of a fudgysmell to it.

Speaker 3 (20:31):
There's a couple of different aromas trying to mix
together.
Yeah Well, here goes nothing.

Jim (20:35):
Wow For a coffee beer.
That's pretty good.

Speaker 3 (20:38):
Wow the chocolate really comes through.
Yeah, I mean that really, isthat the chocolate or the fudge?
Maybe it's got to be the fudgebecause it's yeah, that's good,
but it's not like that reallysugary, because it doesn't hurt
your teeth.

Jim (20:52):
And it lingers, but it's a good.
You know what I mean.
Yeah, you got like that faintchocolate flavor, fudge type
flavor, but you're going.

Speaker 3 (21:01):
Hmm, I need some more of that and again I don't know
what kind of bourbon barrelsthese are, or how long they were
aged Right, I don't know thosetwo, because for us sometimes
that does make a big differencein how that bourbon comes
through the beer, but I don'treally know what those are.

Jim (21:17):
Yeah, no, that's impressive .
So Stayin' Stout from.

Speaker 3 (21:22):
Founders 10.6.

Jim (21:24):
And it doesn't drink like it's 10.6.
I mean, it drinks pretty mellow.

Speaker 3 (21:27):
Yeah, it's almost one of those scary ones where
you're like, ooh, did I have twoof those?

Jim (21:33):
Yeah.
And then in the morning you'relike oh, I must have had at
least two of those.

Speaker 3 (21:37):
But this is definitely I mean, and what's
weird too is I mean you can likea lot of the other stouts are
always so dark you can't evensee through them.
This is not one of those superdark.
You can see through your glassto the bottom.

Jim (21:48):
Right, bottom right, so your hand, so I mean it's not
it's it's a little darker than abrown ale, right, but it's not
it's not like the like motor oil, yeah, yeah.

Speaker 3 (21:58):
So I mean, it is kind of maybe a little lighter in
that aspect, I mean, and thehead stays in there like some of
the other heavy imperialbourbon age ones.
It doesn't the, the headdoesn't stay there as long.

Jim (22:07):
So I mean they, I think they did a pretty good job on
this one, oh yeah, and you knowthe artwork, the bottle, it's
like basically a fireplace inbetween two big picture window
kind of things.

Speaker 3 (22:15):
Like it's a winter time scene.

Jim (22:16):
Like it's a winter like a cozy type, you know, by the fire
.

Speaker 3 (22:19):
That's good, but you wouldn't see that down in the
Caribbean though, right Nahprobably not.

Jim (22:23):
They probably don't have to worry about fireplaces too
awful.
Much so, on a score, I'm gonnago like a 3.5.
Oh, you're stepping right upthere.
Yeah, I do like that.
Like I said, that thataftertaste is really good and,
like I said, I wish I kind ofwish I knew if it was the coffee
.
I mean I'm sure it's acombination of coffee and then
whatever the fudge that theysaid, I still don't know if I

(22:45):
got hazelnut.
I know we still don't know.

Speaker 3 (22:47):
You know, I can either confirm or deny what a
hazelnut flavor is.

Jim (22:51):
Yeah, because I think that the chocolate overpowered it.
Yes, you know what I mean, butit's a good chocolate.
So yeah, that's my thoughts.

Speaker 3 (23:00):
I mean I'm going to go right with you on 3.5.
I mean I like that one.
I mean that's and again, it'sright at the bottom of the
double digits, so it's not.
It shouldn't scare anybody away.
I think the flavors are good.
The ABV is up there a littlebit.
I mean if you're new or anovice craft beer drinker, maybe
not take that one first, but Idefinitely recommend, after
having a couple of them, justgive that one a whirl.
I mean that's not bad.

Jim (23:19):
And you know, I guess, one other thing you don't get a
strong bourbon flavor.

Speaker 3 (23:23):
Right, no burn.

Mike (23:25):
No burn.

Jim (23:25):
So if you're like, not a bourbon fan, you really wouldn't
, I'm sure if you don't drink it, you would notice it, but not
that we drink a huge amount ofbourbon or anything, but I still
, I just don't.
I don't pick up a lot of that,you know, but you can tell.
You can tell it was in a barrel, but it's not like in your face
, Right For sure.
I guess that's what I'm tryingto say.

Speaker 3 (23:46):
I think very appropriately worded yeah.

Jim (23:51):
So, jim, you and I since we're in the bourbon barrel end
of this tasting here you know wehad went to a fundraiser
recently where they were doing abourbon auction.
Oh yes, and I bring that upjust because it was just the
craziest thing I've ever seen,because I don't think you could
get away, you couldn't have abeer auction because it seems

(24:11):
like beer.
The prices are.
I don't know if it's set orwhat, but boy.

Speaker 3 (24:16):
I tell you, there was some expensive bourbon sold.

Jim (24:19):
All for good cause, all for a great cause, but it was like
wow, yeah.

Speaker 3 (24:24):
For the average Joe like us.

Jim (24:26):
Yeah, we didn't bid on anything.

Speaker 3 (24:28):
Plus, we're, I guess, not accustomed to what those,
how some of those tasted.
So are you going to put out alarge sum of money to not know
what it tastes like that?
Just have a sit on your shelfBecause?

Jim (24:38):
if I remember, that's the first thing when you and I were
talking, when we got there andwe were, you know, looking at
the list of what all they,because they had a lot of
bottles- like 110 bottles orsomething they were auctioning
off and I should say lots,because the one
was a whole plant and set A setof eight, but you were like I
don't know what the vastmajority of these taste like, so
why would you spend a hugeamount of money to get it and

(24:59):
you go?
That's not very good, right.
So it was like I said toanother friend of ours.
I said I think we're going moreout of curiosity than anything,
just to see it.

Speaker 3 (25:10):
You probably would never see some of those bottles
in person if you didn't go to anauction like that.
Oh exactly.

Jim (25:15):
Exactly.

Speaker 3 (25:16):
We'll skip the questions.
I thought we'd just give you aneasy, get you pumped up with
some good music.

Jim (25:21):
Nice.

Speaker 3 (25:22):
And then roll into a good beer.

Jim (25:23):
Okay, Well, this one, I don't know, I'm just kidding,
this is the second one that wehave had that's in a can.
Okay, the second and last one,and this is by a little brewery
that I'm not sure if I've heardof, just kidding, it's central
waters, oh nice and this istheir cassian sunset, and this
is out of their brewers reserveseries.
Yes, and did you find I got?

Speaker 3 (25:45):
a little bit 11.7 percent, so we've stepped it up
another percent.
Yeah, 27 I 27 IBU.
Okay, this is a bourbon barrelaged Imperial Stout with local
MEJ's coffee, whole vanillabeans and cinnamon, cinnamon,
cinnamon, cinnamon, cinnamon.
The flavor profile of thiswonderful beer boasts a lush

(26:06):
mouthfeel with just the rightamount of creamy spice character
to meld with the rich malt andbarrel age profile.
Okay, so this?
Is a lush.
I almost feel like I gotviolated on that, I don't.
I was like whoa, what's what'sgoing on?

Jim (26:23):
here.
Yeah, I don't know how to takethe lush mouthfeel.
It's either means you feel likeyou're drunk or or something I
don't know and the creamy spicewell you know, it looks looks
like a stout.
Oh yeah, it's.
This is similar in color tolike the other ones have been so
far.
You know none of them that.
I mean they're not that superdark.
Nope, motor oil.

(26:43):
This one, when you look at thelight it almost has a reddish,
yes tinge to it and the the headstays on it.

Speaker 3 (26:49):
A little light, brown head light tan.

Jim (26:51):
Yeah, you can smell the.
I'm trying to figure out ifthat okay.

Speaker 3 (26:54):
Is that the?

Jim (26:54):
last one, or is that the?
It's got to be the bourbon.
Oh, and there's coffee in heretoo.
Yeah, that is definitelydifferent from the Founders
coffee.

Speaker 3 (27:02):
Yes, this has a lot more alcohol flavor to me.
I think, yeah, there'sdefinitely the alcohol sticks to
the.

Jim (27:08):
There's something more there that you know, like what
we had said about the founders,where that fudge really kind of
overpowered some of the flavors.
This one is not like that andthere's coffee in it, but it's
almost like there's more aromafrom the coffee than taste.

Speaker 3 (27:26):
I don't taste the vanilla bean or the cinnamon.
No, I mean not even like afaint.

Jim (27:32):
No, I was thinking okay, thinking okay, spicy, what was
it?
There's not peppers.
But then, yeah, cinnamon.
I don't really get the cinnamonat all, I mean but the like,
the finish is decent.

Speaker 3 (27:41):
It's not.
It's not abrupt or it's not, isthe mouthfeel lush that's what
I'm trying to like figure out.
I honestly don't have adefinition for what a mouthfeel
is I don't know how it feels inyour mouth.
But doesn't all beer taste?

Jim (27:52):
feel the same well, you know, some of it can be a little
thicker, feel some of it isthinner, I guess, I don't know
so me, I, I'm the judge, thejudge is too low with that one
and the jury.

Speaker 3 (28:03):
And, like you, I mean it's not thick, yeah, because
you can see through.
I mean it is a little thickerthan the founders with that
brown color, but it's not thick,not heavy to me, right yeah, I
mean it's not bad.

Jim (28:15):
you know, if somebody goes, hey, you want a can of this,
sure I'll have a can of it, butdefinitely would be one and done
, you know what I mean and that,yes, it's, it is higher abv,
and I do, I think you're right,you do have a little bit higher,
uh, alcohol flavor, yep, but Ithink just overall, I don't know
, I I do get a little bit of aon the finish, I do get kind of
a stronger coffee, right, youknow what I mean.

Speaker 3 (28:37):
And I mean I don't what's the words I'm looking for
.
It's like some of the otherCentral Waters beers we've had,
you know, in the Big Bomber Yep.
To me they have a lot more ofthe different flavors in them.
For some reason this doesn'thave.
Like, the flavors I talk aboutaren't as distinct, you know, as
easily able to pick out thoseflavors.

Jim (28:55):
Right.

Speaker 3 (28:58):
So I don't know why.
That is Because you know, thebigger bottles they don't sell
as many these cans, they sell alot more of them.

Jim (29:03):
Now, the first time I ever had this, it was in like a
normal-sized bottle, but youknow they've switched now, I
suppose, to doing more cansRight bottle, but you know
they've switched now, I suppose,to doing more cans right but it
, you know it would be one ofthose that it would be
interesting and I'll have tolook if I maybe still have one
in one of those bottles.
It'd be interesting to try andI know we've talked about this
before, but try the beer in abottle and beer in a can and see

(29:24):
if you can tell a difference,or even on tap or on.
Yeah, that would be the ultimatething if you had all three,
because on tap, theoretically,you would think would be way
better, right, you know?
And I would think that in thecan would be the, not the worst,
but would be number three inthe bottle than on tap, right,
what I would guess I would agree, or what we've been trained to

(29:45):
believe.

Speaker 3 (29:46):
Yes, but yeah, I don't know.
So what are you thinking on ascore?

Jim (29:50):
I mean I don't know.
So what are you thinking on ascore?
I mean I like it, but I think Ikind of like that fudge one a
little better, yep.
So, I'm going to go like a 3.3.

Speaker 3 (29:58):
Ooh, all right, I was actually going to go even a
tick lower.
I was going to go a 3.0.
Oh okay, still above average.
Still a decent beer, yep, butthe flavors didn't differentiate
for me Like I thought theywould.
It just seemed like it had alittle bit more of an alcohol.
I think it's the bourbon flavor, but I don't.

Jim (30:16):
I don't know what kind of bourbon barrel it was aged in or
how long but I still like, Imean it's still good, I wouldn't
up it out and this is one thatthey do produce this every year.

Speaker 3 (30:23):
Yes, you know, so it could be nice to know.
Yes, you know, but yeah, theydo come up with this every year.
All right, so are you ready foryour next question?
I am ready for the next one.
All right, so which game youknow?

(30:43):
Household game you can play has100 letter tiles scrabble.

Jim (30:46):
You are correct.
Yes, I get 0.1 0.1.
It wasn't that a triple wordanswer, though.
Yeah, I should get like a 0.3Ah okay, next time.

Speaker 3 (30:55):
Okay, all right.
And the next question before wego to our beer how many
senators are in the UnitedStates Senate?

Jim (31:03):
100.

Speaker 3 (31:04):
Because there are.

Jim (31:05):
Two per state and there's 50 states.

Speaker 3 (31:07):
There you go.
You must have really paidattention in school.
I did every once in a whileYou're an overachiever.

Mike (31:12):
Yes, awesome yes.

Speaker 3 (31:14):
So what do we got next?
Did I get my .1?
Good thing you reminded me.
Thank you, You're up to.
If you add them all, you gotone point now.

Jim (31:22):
See, I'm taking them any way.
I can get them, I know See.

Speaker 3 (31:25):
I tried to make our 100th episode a winner for both
you getting score and all theseeasy questions.
I appreciate that I'm here tolook out for you.
Ooh, uh-oh, what's that?

Jim (31:33):
mean Well, this company.
We've had beer from before andthey've always been very good.

Speaker 3 (31:40):
Yes, I like the number one.
I think that was one of thefirst beers this company you
gave me like the four or five ina package.

Jim (31:49):
It was four and it was the Deconstructed Bomb, right.
Yes, that was a really good one, or like a Deconstructed, I
can't remember if it was theChristmas bomb or something.

Speaker 3 (31:57):
Remember yes, and it was yeah, so that was a good one
.
I like that and I think we keeptrying to look for these, but
we haven't been able to findthem.
We haven't been finding themlately, so I don't know, but
this is by Prairie Artisan AlesNice.
And do we know?

Jim (32:14):
And the writing on the labels here are extremely small.

Speaker 3 (32:18):
Anyway, I thought it was just me that was not being
able to see it.
No, no.

Jim (32:21):
Even with my bifocals, I can't see it.
That's sad, but this one is theS'more.

Speaker 3 (32:27):
Stuffed.
Yeah, look at this next one,ooh.

Jim (32:31):
All right, so this one Bourbon Barrel Aged Imperial
Stout with Oreos Okay, you'vealready got me Bourbon Barrel
Aged Imperial Stout with Oreos,okay you've already got me, have
we had a beer with Oreos flavor?

Speaker 3 (32:40):
I?

Jim (32:40):
don't think so.
Vanilla Cacao, cacao, cacao andToasted Marshmallow.
So this is kind of a twist on as'more right, yeah, and this is
just a measly 13.2% ABV.

Speaker 3 (32:53):
So now we've jumped 2% from the last one.
Yeah, jumped two percent fromthe last one, yeah, all right.
So now this is where you needto strap on your big boy pants.
Right this is not like we'regetting into the adult beverages
you might want to be more of aprofessional.

Jim (33:04):
Who knows, maybe it's going to be one of those easy
drinkers and where you, well,you'd still want to be, because
this one's thicker, is itdefinitely darker?

Mike (33:12):
there's not much head down there.
Uh no, I think when you get toa certain ABV that's like
optional.

Jim (33:18):
Ooh, that has an aroma.

Speaker 3 (33:20):
There's some beer in there and we are only taking a
little taste of this.
Yeah, if we need to, we canalways circle back afterward.

Jim (33:26):
We can circle back.
Ooh, yeah, it smells good,doesn't it?
It's got a sweet smell, verydark, you sure cannot see
through it.

Speaker 3 (33:35):
No, you can't see that, sure cannot see through it
.
No, you can't see, that's asopaque as opaque can get, wow
that marshmallow?

Jim (33:42):
is that what that is the sweetness it's got to be.
Wow, I'm trying to oh, you doget kind of a vanilla.
The oreo, I'm trying maybe thefilling, maybe that's where some
of the sweetness is.
You know what I mean, right, Idon't necessarily know if I'm
getting much of the cookie part.

Speaker 3 (33:54):
You know what I mean, right, but yeah, that is scary
smooth.
I mean, because there's nobourbon, burn no that if you
said how much is it?

Jim (34:03):
I know I've said this a thousand times on here what is
the abv on sni?
Be like I couldn't tell youeight, right you?

Speaker 3 (34:08):
know.
I mean, this is kind of what'sscary too.
I mean, if you're a novicecraft beer drinker and you take
a big chug on that thing withoutknowing what's in there, you
could man wow.

Jim (34:17):
Man, Wow, that tastes good.
You know, again, this is one ofthose that you just don't.
I don't get any bourbon flavorout of it, though I mean.
You know what I'm saying.
I mean, this is like reallythis.

Speaker 3 (34:26):
Yeah, this is surprising, this might be an
honorable mention for beer ofthe year.

Jim (34:30):
This could go on the list for consideration.
Just consideration, yeah.

Speaker 3 (34:34):
I mean, this is wild, this is good, wow, pretty crazy
I yeah, it's almost likespeechless Cause.
I mean they've got a lot ofdifferent things going in that
they talk about, but they allseem to really come together.
I mean they did thatmarshmallow, I think, is what
does it for me.

Mike (34:48):
Yeah.

Speaker 3 (34:48):
That's just the right sweetness.
I think that's.
Maybe that's the word, cause,like anything that may be
overpowering in other flavors,that marshmallow just calms it
right down.

Jim (34:58):
The only thing I think this is lacking would be a graham
cracker type flavor, right whenI'm sure they used the Oreos to
give it a little different,which it does.

Mike (35:08):
And it has that.

Jim (35:09):
And that's good.
I'm not knocking it because ofthe graham cracker, but it's
like boy if they had grahamcrackers.
This could be one of the bests'mores beers, but this it's
like boy if they had grahamcrackers this could be one of
the best s'mores beers you know,but this is pretty crazy.

Speaker 3 (35:22):
Wow, yeah, this is unbelievable flavor, I mean, and
I think even for our friendsthat don't like coffee and
cigarettes, I think they mighteven be surprised and like this
one I don't get any coffee orcigarettes out of this one.

Jim (35:31):
I don't think we ever do, do we?
Yeah, no, that's true.
You know that is funny.
You know that there are peoplethat that's what they oh, they
taste like coffee and cigarettes.
It's like, well, I get you know, and some of them do taste like
coffee, but hey, listen, I likethis.
That is, what are you?

Speaker 3 (35:50):
thinking on a score.
Well, I mean, I like the flavor.
There's no bourbon burn,bourbon burn.
I think they hit it out of thepark with the combination for
the s'mores, the Oreo, thevanilla, the cacao and the
marshmallow.
I really, really like it.
I'm going to go a 4.1, and I'mgoing to put a little star white
to put it in the running.

(36:11):
Not that it is the beer thatyou eat, but I'm going to want
it, so we can talk about itlater.

Jim (36:15):
Boy I like that one, I'm going to 4.0.
I think that's very good.
Like I said, the only thing Iwish is maybe the Oreo had a
little more play in it, butthat's it.
That's the only thing I canthink.
And maybe it does, I don't know.
But yeah, other than that, it'sreally good and I agree, I do

(36:37):
think we'll put it on the listfor consideration for beer of
the year.
I mean, that's good.
Wow, kudos, keep up the goodwork.
Yeah, you're doing okay, forthe ones you brought.

Speaker 3 (36:46):
That I just plucked off the shelf.

Mike (36:47):
Yeah.

Speaker 3 (36:48):
All right, so I have one final question that has two
responses.

Jim (36:53):
It's a two-parter or it's Two answers?

Mike (36:57):
Okay, so either one or I got to give you both of them,
well.
Well, let's see if you can giveme either one.

Speaker 3 (37:01):
I'll give you 50 points.
Geez, okay, all right.
So in 2025, this calendar year,which two well-known companies
are turning, 100.
Oh so from 1925, boy, so muchfor me getting 50 points, and if
you don't get them right, youlose 5,000 points.

(37:22):
Oh wouldn't you know.

Jim (37:24):
Boy Jeez, so for half of the points.
Can I?
What category?
Is it a food?
Is it a?

Speaker 3 (37:34):
Nope, they're both, I'd even say construction
industrial type Boy, 1925.
Right, so if you think back to1925, about that time, what was
happening around that time?
That would man.

Jim (37:53):
I'm going to kick myself.

Speaker 3 (37:54):
They're a pretty big company, so you'll know I'm
pretty.
No, I know.
And.

Jim (37:58):
I'll be like I don't know, and then you'll tell me and I'll
be like see you do this to me,get my hopes up, Alright here's
a hint.

Speaker 3 (38:04):
Okay, one of these was actually on a recent golf
tournament in Pebble Beach.

Jim (38:10):
Yeah, that helped me At the Pebble Beach Pro-Am.
Yes, was it the car?
No, they didn't have cars backthen?

Speaker 3 (38:19):
Yeah, yeah, they did.
No, I think it was just.

Jim (38:21):
But Ford had Right, but that was earlier than that.
Dude, I'm drawing a blank.

Mike (38:28):
The.

Jim (38:28):
Goodyear blimp.
Oh my gosh Goodyear.

Speaker 3 (38:31):
But they didn't have cars.

Jim (38:32):
you said Right.

Speaker 3 (38:34):
But they had the blimps.
They had the blips.
Oh, yes, yes, yes, All right.
And then the second one.

Jim (38:39):
Caterpillar.
Really Yep, I had no ideaInteresting dude, I had such
potential for you, I was righton the cusp of greatness.

Speaker 3 (38:49):
You were hitting out some homers.

Jim (38:51):
Bases loaded, your big hitter was coming up and I swung
on three straight.

Speaker 3 (38:55):
And I thought that was an easy one for you.

Jim (38:57):
Yeah, and I swung on three straight and I thought that was
an easy one for you.
Yeah, Not so much.
Well, when you said it, thenit's like oh, but yeah, I guess
a Caterpillar.
I never would have even thought.
I thought they'd been aroundlonger than that.

Speaker 3 (39:06):
But I'm like, well, actually that's about the time
when the internal engine,internal combustion engine, and
it started and then starteddoing like road construction
Right, road construction right,you know.

Jim (39:19):
So I don't know if that's, I'm guessing that's where they
started, I'm pretty sure youknow.

Speaker 3 (39:22):
So huh, on that note.
So did you look at that picturethere on that?

Jim (39:25):
yeah, that bottle there a little bit.
Yes, I did keep going, uh okayand what's that other picture?

Speaker 3 (39:32):
keep going.
What's that?
It's?

Jim (39:33):
like he has a sledgehammer, whatever is that that what that
is?

Speaker 3 (39:37):
isn't that a?

Jim (39:37):
sledgehammer.
That's what it is.
That what that is.
Isn't that a sledgehammer?

Speaker 3 (39:39):
That's what it looks like.
Oh, I thought I got violatedthere, because I've never seen a
sledgehammer that looks likethat.

Jim (39:44):
I don't know, I'm not sure.

Mike (39:47):
Okay, so this yeah that's just odd.

Jim (39:50):
This is also by Prairie Artisan Ales.
Yes, it is, and this one istheir banana.
Now it makes sense BananaMontana.
It's a banana on a wreckingball because Miley.

Speaker 3 (40:08):
Cyrus her song and I don't know about that one.
But yeah, okay, and I didn'tfind much.
I mean 13.9%.
We upped it again.
Stepped it one more little stepA bourbon barrel aged imperial
stout with toasted marshmallowflavor, bananas, foster flavor
and cinnamon in the name.

Jim (40:26):
Now we've had a few bananas , foster beers, and they've been
really good.

Speaker 3 (40:30):
Yes, we had.

Jim (40:32):
Hubbard Cave.

Speaker 3 (40:33):
Yep, they had a good one.

Jim (40:34):
They had a good one, and who was it?
Did Goose Island have one?

Speaker 3 (40:39):
They may have, but I mean, we've had very good
bananas fostered, yes.

Jim (40:44):
We've had good luck with those.
Yes, you know, I know we'vesaid before, like some of the
s'mores, you know we haven't hadthe best of luck, Right.

Speaker 3 (40:53):
You know, because I mean especially with the graham
cracker trying to get that.

Jim (40:56):
Right, but Okay, and that is funny that it's a take on.
You know, banana Montana, yes,instead of Hannah.
And like I said, when you kepttelling I was turning around, I
never even looked at the name ofit and I was like duh, there's
an aroma there too.
Oh boy, that smells pretty goodyou got a banana.

Speaker 3 (41:15):
Yeah, wow, are you ready?

Jim (41:16):
Yeah, let's do it.

Speaker 3 (41:17):
I taste cinnamon.
Cinnamon seems a little moreprominent.

Jim (41:21):
The banana is there, but the banana is kind of faint.
The cinnamon, it's not spicycinnamon, but it's pronounced
yeah, it's there, not bad.
Toasted marshmallow.
I don't have the marshmallow,like we had in the last one.
Yeah, I think the marshmallowwas more prevalent in that first
one, but boy, I wouldn't turnit away.
No, it's not.

Speaker 3 (41:41):
But it's 13.9.

Jim (41:42):
13.9.
Drinks very smooth.
For that Again, we don't knowwhat the barrels were Right.

Speaker 3 (41:47):
But I mean, this is not bad.

Jim (41:54):
I mean no bourbon burned on your throat, you know that's.
It was like oh man, those are,and we weren't even in double
digits.

Mike (42:00):
It was just like whoa, that's strong.

Jim (42:03):
And now you're just like almost 14%.

Speaker 3 (42:04):
You're like boy.
That is super smooth and Iwonder.
I think the brew masters haveto be dialing in their recipes
to my bed.

Jim (42:09):
I'm sure that's a big part of it, because I'm sure, as our
palates have changed, I'm surethe breweries have improved, you
know, gotten more and moreknowledgeable.

Speaker 3 (42:18):
And I think they realize too the less the beer
tastes like bourbon, the morepeople it's going to appeal to.
Yep, so the more they can sell.
I mean, but boy, this is reallygood, this is really good.
I mean, like you said, I don'tthe bananas foster part not as
prevalent as I thought it mightbe.
Yep, because that to me wasalways a good flavor.
Right, as I thought it might beYep, because that to me was
always a good flavor, right.

Jim (42:37):
Like I said, those other ones we've had have been really
good and this is, dare I say, Ithink this could be close to
another potential candidate, Imean it never hurts to put more
in it for us to talk about,because you can never have too
many.

Speaker 3 (42:53):
We're going to have way more to talk about this year
than we did this last year.

Mike (42:55):
It's just going to be a matter me, a banner of going
back and remembering what weyeah, they taste exactly because
the hard part too.

Speaker 3 (42:59):
Like some of these, you never buy more than one
right, because it's either theprice prohibitive or there's
only or when you see it, yougrab it and then it's gone,
right, you know so it'd be, it'dbe lucky if we could ever get
some of these to bring back forthe end year end episode yeah,
now, you know, I know we hadtalked about it earlier.

Jim (43:18):
You know we did join the Barrel Society with Three Sheeps
, yes, and we've already got anumber of beers that we'll be
getting here at some point thatare very interesting.

Speaker 3 (43:28):
Yes, I mean.

Jim (43:28):
And it should be.
We should have a number ofepisodes.
Just based on those, just onthose, yes, and it's going to be
really interesting to see howthose are because a lot of those
you know they're only availableto the barrel society.

Speaker 3 (43:40):
Right, I mean the Wolf, and that variant has been
really good.
Oh yeah, Yep for sure.
So what are you thinking?
So we got a couple ofpossibilities.
This might be a possibility.
What are you thinking aboutsome more.

Jim (43:50):
You know, here's the hard part for me, because I put the
last one at four.
Do you want to raise the otherone up and put this?
Yeah, if I could put that oneat a four, one and I'll put this
one at a four.
Yep, because I was like thisone.
I don't, I like the other onebetter than this one.
Right, but I can't really say a3.9 is beer of the year
potential.
I'll go a four on this one.
Okay, again, I think you'reright.

(44:11):
The cinnamon does stand out,but it's not like a hot spicy
cinnamon.
Um, you do get kind of thebanana.
Yeah, I don't really pick upthe marshmallow, that's kind of
the knock right for me.
But 13.9 and it drinks sosmooth you could drink a bottle
of it and then get up and thensit back down and go I'm gonna
sit here for a minute yeah, youknow, uh, that's good dude.

(44:33):
Yeah, that's.
You did a good job there too,man, those are both really good
yeah, I mean just like I thinkecho exactly what you said.

Speaker 3 (44:41):
I'm going to go with the 4.0 as well and I'd like to
talk about it for beer of theyear and, like you mentioned, I
think, if I could just get that,well, I just burp now and I
just banana.
So I mean the burp I was goingto say, the finish is very
smooth.

Jim (44:53):
That's usually not how we try and based on the Burt, but
you got to do what you got to do.
It just happens.

Speaker 3 (45:00):
But I like it because I know we had some good bananas
, fosters, but they're all beenreally smooth, Yep, and for this
one they're smooth, but thatlittle bit of cinnamon spice at
the end makes it.
I think that's what puts it upthere.

Jim (45:11):
Exactly so.

Speaker 3 (45:12):
I mean really really good job on these two beers, yep
.

Jim (45:19):
Hey, I have a question for you all.
Right, uh, and this is an easyone, you should be able to get
this, okay.
Who is the only person in nbahistory ever to score 100 points
in a game?
And what's my clue?
he is a basketball player he's abasketball player and I'll give
you bonus points if you knowwhat team he was playing for at
the time.
All right, Is he still playingright now?

(45:40):
No, no, no, no, no, thishappened, it was back in.
Don't quote me.
I think it was like 19,.
Was it 1958 or 60?
I mean, it was earlier, likethat 60s, late 50s, early 60s.

Speaker 3 (45:54):
So you weren't born yet either.

Jim (45:55):
No, no, no, no, no.
You weren't even born, nope Allright how about.
Are you looking on your phone?
Did you have it on your phone?
No, okay, good, wilt the Stilt,you are correct.
Now do you know what team heplayed for at the time?
The team is still in the league, but I had one thought in my
head.

Speaker 3 (46:13):
I thought it was I was going to say Philadelphia,
but after you said that, howabout?
Because one team that's moved.
It used to be the Midwest, itmoved the Minnesota Lakers.

Jim (46:26):
Minneapolis Lakers.
Or Minneapolis, no you werecorrect on the first one.
It was the PhiladelphiaWarriors.

Speaker 3 (46:31):
Ah, so not the Sixers .

Jim (46:33):
Nope, they were the.
Warriors and then they movedout to Portland State.
So yeah, good job.

Speaker 3 (46:39):
All right.
Well, I guess we both tied onthat.
Yeah, exactly, all right.

Jim (46:43):
So with that, we are coming down to our last beer, our last
beer Of our 100th episode.

Speaker 3 (47:02):
Well, that's weird what do you think of that?

Jim (47:05):
Yeah, it's like he's telling us to drink it 100th
episode and we're drinking beerwe're drinking beer.

Speaker 3 (47:10):
Imagine that, imagine that and we're trying to help
the listeners out there, doingour patriotic duty by tasting
beers Exactly, doing ourpatriotic duty by tasting beers.

Jim (47:17):
Exactly Now.
Looking forward, ladies andgentlemen, we do have an
on-location coming up, oh yep.
And knock on the table.
I think the first place we'regoing is a brewery.
We've had a number of theirbeers before.
We've never been to the brewery, but we are going to be there.
Try to do it, try and do it.

(47:37):
So I'm really looking forwardto it to see what it looks like.
But yeah, we're going to bedoing that On location.
On location, we haven't donetoo many of those this year yet,
but it's early, right, and it'sstill winter and it kind of
sucks because you can't, can'tgo anywhere, can't really sit
outside very much to do them, sovery much to do them.

(48:01):
So all right, all right.
So what's the last one for thethe episode?
Well, this one here is bydogfish head, all right, and
this is their worldwide stout,nice.
And this one, you said it was15.5.5 percent and 70 ibus oh I
don't, that should beinteresting, right.

Speaker 3 (48:21):
So it says yes, this is the beer you've heard so much
about.
Brewed with a ridiculous amountof barley, worldwide stout is
dark, roasty and complex.
This agreeable ale clocks in at15 and a half percent abv and
has the depth more in line witha fine port than with a can of

(48:42):
cheap mass marketed beer.
This beer debuted in 1995 andor 1999, and the staying power
of this brew is undeliable.
All right.

Jim (48:53):
Well, interesting now.
We've had a number of dogfishhead beers before.
Yep, I do think they're.
They're more kind of known fortheir IPAs.
Yes, I think you know, like 120a minute, 90 a minute, 60 a
minute.
You know They've also got someother ones that are decent, so
15, and this is a big boy beer.
Yes, the bottle is like yournormal bottle.

Mike (49:12):
It looks just like the Dogfish Head.

Jim (49:13):
Yes, the shark logo and all that on it.
That has more of a hoppy, alittle bit well, I shouldn't
even say hoppy, though that portwine.

Speaker 3 (49:22):
they talked about that port wine that for some
reason seems to stick out for methere.

Jim (49:26):
Yeah, it's got a.
Yes, I was going to say, thereyou go, Because at first I
thought is that the hops or what?
But I think you're right.

Speaker 3 (49:32):
The dry finish kind of takes some of the moisture
out of your mouth.
Definitely a dry finish.

Jim (49:37):
But boy, that's not For 50 and a half, that's not.
It doesn't taste, it doesn'tburn.

Speaker 3 (49:42):
No, you know, not at all, I don't remember how many
we've had, but once you get itabove 15%, I mean that's some
rarefied air too, for ABV onbeer.

Jim (49:52):
That'd be an interesting thing to look at to see how many
beers we've had.
That'd be.
I don't know if I got the timeto go through above 15 5500
beers to try and find out howmany are like that.
I'm like I wonder if I'll haveto look because, untapped, you
might be able to sort them by.

Speaker 3 (50:06):
Oh there you go, that's not to check that out.
We'll keep you posted but yeah,I mean, that's uh, I guess and
that's the hard part with thisone, um, because they don't
really say about a lot abouttheir flavor other than dark,
roasty and complex.
But I mean, so I don't reallysay a lot about their flavor
other than dark, roasty andcomplex, but I mean, so I don't
know, is it just an imperialstout?

Jim (50:21):
Well then, looking at your thing here, you know, after some
time in your beer cellar, theheat of the booze fades into the
background and the port notesand roastiness take over.
Okay, I get the roastiness.
I say I don't get a boozy heatat all.

Speaker 3 (50:37):
I mean, and this is, I think, room temperature, right
, I mean I don't think these arecold.

Jim (50:42):
No, I mean, it's where they should be.

Speaker 3 (50:44):
I mean we're getting the flavors.
If there's flavor in it, it'sgoing to come out.

Jim (50:49):
That's the one thing I can say on all of these.
There was not a single one ofthem that had a boozy burn to it
.
No, I was.

Speaker 3 (50:54):
I was.
This was the one.
I was most afraid of you wereafraid of the I'm sorry one.

Jim (50:59):
For a different reason.

Speaker 3 (50:59):
Yeah, I was like whoa , this is just going to be just
like grain alcohol coming offyeah, but it's not.

Jim (51:04):
It's not, no, it's, it's not bad.

Speaker 3 (51:06):
I mean decent.
I'm just maybe looking for alittle more right as far as
being dry.
Yes, yeah, other than that it's.

Jim (51:22):
It's a decent flavor but, like I said, you definitely
dries your, your taste, yourpalate out.

Speaker 3 (51:27):
Yeah could you do more than one.
Possibly would you want to domore than one.

Mike (51:30):
I don't I don't personally I don't think I'd want to.

Speaker 3 (51:32):
I mean, I mean, this would be, you'd have to drink
like a gallon of water, yeah, tofinish one whole beer, so Just
to get rehydrated again.
It's like in the desert orsomething.

Jim (51:42):
I agree.
What are?

Speaker 3 (51:43):
you thinking on a score?

Jim (51:44):
I give them credit for being that high of ABV.
I give them credit for noalcohol burn.
Yep, you know, I think thedryness is a little bit of a
knock on it.
I'm sure there's a group ofpeople that just love that Right
, a little bit of a knock on it.
Then I'm sure there's a groupof people that just love that
right.
I'm gonna go like a 3.6, okay.
Uh, I think you know it's stilla very good beer, right, but I

(52:05):
do think you're right.
If I had to choose between thatone and and either of the
prairie ones, I'd probably takeone of the prairie ones first.
Yes, just my opinion, but again, I just, yeah, I like that
those flavors.
Those flavors were more in tunewith what I thought they were
going to be than what this one.
Really the dryness is whatstood out.

Speaker 3 (52:25):
I'll echo right in there with you.
I like 3.6.
It's just the portness justovertakes everything.
And if they did have otherflavors, I don't know if that
port would drown those out too.
So maybe you know, try, becausemaybe that's what they aged in
some port wine, right, Is thatthe cask?

Jim (52:40):
I think so yeah, so I mean maybe the base is good.

Speaker 3 (52:43):
Just put it in a different bourbon barrel, right
they might have a really goodbeer.

Jim (52:47):
Well, you know, and the thing with Dogfish Head too,
they're not afraid to go liketake chances on stuff, right,
you know, they've always kind ofdone that.
They've been outside the box,yes, you know.
So I give them credit for that,and that is.
They come up with this everyyear and it is a good beer and
for, like you said, 15.5%, Igive them credit, you know.

Speaker 3 (53:06):
Yeah, so I'm good with that.

Jim (53:08):
These are all good, I mean, and surprisingly, you know, we
these boy, the, the two prairieartists and nails, I think were
kind of the stars, yeah, the oneand one a uh, but then the
founders was was right up thereright up there and, and honestly

(53:32):
so was the dogfish head, moreso because it was way high abv
and it sure didn't drink likethat, right?
Yes, and you know any, honestlyany, of these beers that you
brought today.
If you go hey, you want anotherone of these, yep, I'll have
another one.
You know just how many of themcould I have?
Right, you know, but they alldid good.
Like I said, even the, you know, when you compare it to other
Caribbean beers In this class.

(54:00):
Unfortunately, I think it wasgoing to be outclassed.
Right right, you know, but whenyou're in the islands it's
really good.
But anyway, and even the,whatever the Japanese one was
there.
Yeah, that one surprised me.
Yes, you know, it was very good.
Yeah, and I can't not mentionthe Central Waters one, because

(54:22):
that was good as well.
But yeah, these were all great.

Speaker 3 (54:26):
So you got your top ones, and then did you want to
rank them one, two, three, four,sure.

Jim (54:32):
The number one that I had was the S'more, s'more stuff,
the oreo, oreo, yeah, oreo rightyes yes, like I said, I wish we
knew what it tasted like withgraham cracker, right, and I
kind of wish.
Well, I'm gonna have to go backand retaste it to see if we can
pick that oreo flavor out,because that was the only thing.
Maybe I was getting more ofthat, the oreo filling, oh, you

(54:55):
know what I?
mean maybe that could be some ofthe sweetness, but I think for
a s'mores beer it was very good.
You definitely got thatmarshmallow and, like I said,
the only thing was I'm going toand I'm going to retry it and
I'd see you just pour yourselfsome more of that one.
So, uh, but yeah, that one, Ithink was number one.
Okay, number two was the bananabanana Montana.
There you go, Yep Again I thinkthe Banana Fosters beers that

(55:19):
we've had have been very good.
Okay, I don't think we've had abad.

Mike (55:23):
Banana Foster, because we haven't had that many of them.
I think Right.

Jim (55:27):
But all that small sampling that small sampling.
They've all been pretty good.
Yes, you know so.
I think that was number two andI think both of those we're
going to add to our list.

Mike (55:36):
For beer of the year consideration.

Jim (55:38):
And then number three was close.
I did lean towards the DogfishHead just because it was 15.5%.
Yes, the one drawback for mewas it was a little bit of dry
taste Right.
And then the Founders was rightbehind it and that one I really
did like the only knock I hadon that one was the fudge kind

(56:00):
of overpowered everything else.
But, that's not bad.

Speaker 3 (56:03):
No, it was a good flavored fudge, yeah, and.

Jim (56:07):
I guess the rest of them were good too, but I think those
four were definitely kind ofhead and shoulders.

Speaker 3 (56:15):
Yes, At least ahead of everybody else.
Right, and I will echoeverything you said.
I had ranked them the exactsame way.
I think we're seeing a trendwith Prairie Artisan Ale.
They seem to have their barrelaging process locked down.

Jim (56:30):
Yeah, they're moving up on the list.

Speaker 3 (56:33):
I wish I knew what kind of bourbon barrels they age
.
I don't have any clue and Ihaven't been able to find
anything on that, but whateverthey're doing there, I mean we
really haven't had a badbarrel-aged beer from them.
No, they all seem like they'revery good.
So kudos to them.
I mean, I think if you're anovice, I think if you tried
these and you worked your wayfrom the lower ones to the upper

(56:55):
ones, you'd get a goodappreciation of some good stouts
, some imperial stouts and somebourbon barrel-aged stouts, yep.
So yeah, I mean I thought thiswas unexpectedly good.
Yeah, I mean because I had noidea when I picked these up what
they were going to taste like,or even I mean I had some
apprehension, just like you did,on some of them.

(57:15):
Oh, yeah, but I think now tryingthem, and I think that's the
joy of what we're trying to letthe listeners know too.

Mike (57:22):
Yep.

Speaker 3 (57:23):
I think we had apprehension, but all right,
well, let's try it and find out.
Exactly, and yeah, like I said,no so kudos to you for thinking
of the idea, but I think that'swhat we're.
I think we're in a niche wherenot many people are doing it to
tell the people out there, youknow, because some of these
beers are expensive.
Oh yeah, Yep, and it probablykind of scares some people away.

Jim (57:49):
Do I really want to spend $5, $10, or $15 on a beer and
not know what it tastes like?
Yeah, you know, and it's funnywhen you say it that way because
you think about it.
We've bought single beers thatcost more than like 30 packs of
mass-produced beers cost.
Yes, you know, but boy, they'regood right, you know.

Speaker 3 (58:04):
I mean, are we?
Do we hit a home run every time?
No, but we are willing to try.
Yes, and I hope the listenersappreciate I mean because it's
it's not anything that I meanbecause we're not getting
kickbacks.
No, we're not getting any beerfor free.
No, we're buying it just likeaverage joe.
We see it on the shelf and I'mtrying to remember 5,500
different names.
Yeah, Mike has it on his phoneand I'm trying to like well, all

(58:27):
right, I'm going to just take achance.
So I think we've been.
I guess I don't know if luckyis a good word or fortunate, but
I mean like this, just a randomsmattering of stouts for the
100th episode.
I think it turned out prettygood.

Jim (58:39):
Turned out very good, you know.
And Jim, thank you so much forhanging around for 100 episodes.
I know you weren't on every one, but you've been on the vast
majority of them.
You know, and, like I said,from the get-go, we had talked
about it for quite a while and Ibought the first two
microphones and then we waitedfor a while, remember, and it

(59:01):
was like like, and actually thefirst ones we had were little
clip-on right ones and uh yeah,so you know it.
Uh, I thought, man who's evergoing to want to listen to us
and well, hopefully thelisteners appreciate it and send
us some comments yeah, for sure, you know, and like I said,
we're we are trying to get awebsite going and we're trying
to get uh, get some apparelgoing and all that, and it just

(59:22):
takes time and full-time jobsand all that kind of rule, the
roost at this point, but we'restill hoping to get that stuff
going.

Speaker 3 (59:32):
So hopefully we're giving everybody a good idea of
what good craft beer is.

Jim (59:35):
Yep exactly.

Speaker 3 (59:37):
Just don't be afraid, just give it a try.

Jim (59:40):
Just remember, you know there's all sorts of flavors out
there and there's some are notso good, but the vast majority
are really good.
Yes, and I mean you can always.

Speaker 3 (59:47):
Just we try to do a tasting of different varieties.
We're not trying to stay in thestouts, but I mean we've kind
of like.
We kind of like those a littlebetter.

Jim (59:57):
So we are our uh, we had talked about getting you know
100th episode.
Well, we had to do stouts Right.
People would have like frownedif we hadn't done some kind of
stout thing.

Speaker 3 (01:00:07):
And the barrel age, and the barrel age, yeah, but
yeah it's.

Jim (01:00:11):
You know, we'll have all sorts of different styles and
categories and whatever elsecoming, and we do have, like I
said, we're going to be on theroad coming up here.
We'll have some episodesthat'll be from on the road, yep
.
And just to let you know, we'regoing to be in the Kansas City
area, yep, and hopefully whenwe're down there maybe we can

(01:00:32):
hit a liquor store or two andfind some beers down there.

Speaker 3 (01:00:35):
Maybe we can bring back and have another one back
here.

Jim (01:00:37):
Yeah, we can bring them back here and try some other
ones as well, so awesome.
Well hey, jim, thank you somuch.
Thank you, you brought somegood beers.
You gave me a chance on thequestions.

Mike (01:00:48):
this time and I loved it.
You did a very good job.

Jim (01:00:51):
Gave me that little glimmer of hope One of these times
you're going to knock it out ofthe park.
Yeah, exactly so.
Yeah, exactly so, awesome.
Well, hey, ladies and gentlemen, thank you for listening to us
for the first hundred episodes.
Like I said before, you know,when we started this, we didn't
know if anybody would even care.
Right, you know you hate to sayit like that, but it's like
it's just two guys that likebeer, like beer, and and we're

(01:01:13):
going to just taste them andgive you here's our just honest
opinion, and you know, andwhatever, here's our just honest
opinion and you know, andwhatever, right.
Well, hopefully they like ourtwo cents.
Yeah, and, like I said, we'vegot, you know, quite a number of
followers on differentplatforms and downloads are
pretty good, you know, and we'rehoping to keep getting that
higher and higher and growing.
And who knows, you know, we'llsee what the future brings.

Speaker 3 (01:01:35):
There you go.

Jim (01:01:36):
Awesome.

Speaker 3 (01:01:37):
Hopefully I can grab onto your coattails and keep on
following along.

Mike (01:01:40):
Yeah, I don't know if I got coattails, but you can sure
come along because I need adrinking buddy.

Jim (01:01:44):
All right, awesome, well, hey ladies and gentlemen, like
we always say, we hope yourcampfire is always warm.

Mike (01:01:57):
And your beers are always cold.
See you, Bye.
Thank you for listening to thenorthwoodsbeerguy at gmailcom.
You can also find us onFacebook, Twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all

(01:02:20):
your beer is cold.