February 28, 2025 • 40 mins
Welcome to our mouthwatering adventure at Boulevard Brewing Company in Kansas City, where we've curated an exceptional tasting experience featuring some of their finest barrel-aged brews! Each selection boasts impressive alcohol content, rich flavors, and innovative brewing techniques that set Boulevard apart in today's craft beer arena. Join us as we explore unique styles ranging from porters to stouts, culminating in a thrilling ice-distilled brown ale that packs a punch at 18.2% ABV. In this episode, we highlight the smoothness and complexity that characterize Boulevard's brews, providing detailed tasting notes and insights on each beer's unique flavor profile. From the chocolatey Wood Baron to the smooth whiskey notes of the Whiskey Barrel Stout, each sip unveils a tapestry of flavors that will delight any beer enthusiast. Experience the distinctively crafted Rested Reserve, a weeded stout with its own character, and the exciting experimental brews that pushed our taste buds into overdrive. Whether you’re a seasoned craft beer lover or just dipping your toes into barrel-aged brews, this episode promises valuable insights and recommendations. Tune in, and let’s embark on this flavorful journey together—because it's not just about the beer; it's about enjoying unforgettable moments with friends. After the last sip, we encourage you to visit Boulevard and experience their offerings for yourself. Don't forget to share your thoughts and favorite beers!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:23):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:31):
Hey, ladies and gentlemen, and welcome back to
the Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as always, I am
joined by Jim.
Hey, buddy, how are you doing?
Doing good man?
How about yourself?
It's a long way to get downhere, buddy.
Yes, it was, I'm feeling thejet lag.
We are on location and, as youcan hear, we do have some noise
in the background, but we aresuper excited Today.
(00:54):
We've had a number of beersfrom this place before.
We've never been here, and nowwe're here.
So we are currently in KansasCity and we are at Boulevard.
Yes, you heard that right,boulevard Boulevard Brewing
Company.
Yes, and we have seven beers.
We're going to try, hopefully,hopefully, and we just realized
(01:16):
that our lowest ABV is 8.2.
Speaker 1 (01:20):
And they go up a long ways they go up to 18 point
something or another.
Speaker 2 (01:25):
So this is going to be an interesting tasting.
I think yes.
Because, all the beers we'veever had from Boulevard have
always tasted good.
They've always tasted reallygood, so we're excited about
this.
The buildings itself it's a bigplace.
They've got a number ofdifferent buildings right in
this area.
Yeah, I mean it's like theytook over a whole old warehouse
(01:47):
district.
Yeah, yeah, because across thestreet, you know where we're
sitting, we can look over hereand there's another boulevard
building here, and across thestreet to our, you know, to the
right instead of straight acrossfrom us to the right, there's
another boulevard building.
So I mean it's they've got a lotof area here and then even when
I came to the airport, therewas one in the airport as well,
(02:08):
see.
So I mean they must be verypopular.
I mean there's a big crowd heretoo.
There's a big crowd here, andthis is Friday afternoon.
Why aren't?
Speaker 1 (02:15):
they at work.
Speaker 2 (02:16):
Yes, why isn't anybody at work?
See, see, we're working we'reworking, we're trying to help
all the listeners exactly, sothey know we're a good place to
go, exactly.
Well, hey, we might as well getinto a little bit of
information here, because I knowboulevard was founded in 1989,
all right, well, they've beenaround a while.
They've been around a while,but I guess I I was under the
(02:38):
impression with the size of thecomplex.
I thought they're going to bearound longer, right, but but
still that's a pretty good timeframe.
And that short span of years toexpand to as big as they are,
that's because a lot ofbreweries I mean I think we've
seen it where they expand tooquick, yep, and then they can't
support it and then they go outof business, exactly.
But it just seems like here theykeep getting bigger and bigger
(02:59):
and bigger.
They're getting bigger andbigger, and now the one thing
that they really one of thethings they're known for is
their barrel aging program.
They do a lot of barrel agingstuff, and it just so happens
that that's what we have.
Oh, nice, we have seven oftheir barrel aged beers here
that are on tap.
And now, most of these we'venever I've never seen them in
(03:20):
person, no, you know.
So we're going to give it awhirl here, so might as well
start with the first one.
All right, and this is theirwood baron.
Wood baron, and, if I rememberright, this is an actually a
porter, but it's like a barrelaged porter, if I remember
correctly, and this one is the,the one that's a low, low, 8.2
(03:41):
percent the bottom of the barrel.
Yes, for wood baron.
Okay, I got a little bit on itokay so it says lap dog meets
lap of luxury, freshly brewedmeets barrel aged.
The wood baron is ready to beyour new best friend.
A hand blended treat serving abourbon character with notes of
chocolate and vanilla, this verygood boy will make small
(04:04):
moments feel dignified.
Huh, 8.2.
Boy, you can taste the.
I can taste the chocolate inthat.
Ooh, you can smell it.
It's got a good aroma.
It's got a very good aroma.
No, burn, no, very smooth, verysmooth, I mean, and you
definitely get that, thatchocolatey kind of a flavor.
Speaker 1 (04:22):
Yeah.
Speaker 2 (04:22):
Especially considering it's a porter
Chocolaty kind of a flavor, yeah, especially considering it's a
porter.
It's a porter.
Yeah, I guess I was maybeexpecting a little bit more of
the chocolate or vanilla, maybejust a little touch.
Yeah, I would agree with you,it's one of those that for a
porter it's surprising.
Yes, that's smooth, very smooth.
I'm trying to get what otherflavors there are in that
(04:42):
aftertaste, but it's pretty good.
And it's not dark, I mean likethe stouts.
I mean I can see my fingers onthe glass, right, so it's not
overly dark.
Like you know, you shouldn't bescared of this one, right, you
shouldn't be, but you never know, because certain times you can
be afraid of pretty muchanything.
Speaker 1 (05:00):
That is very true.
Speaker 2 (05:06):
This one is still.
I like this for a porter.
Like I said, 8.2 percent.
It's up there for a porter,really very smooth, though I I
think they did a good job onthis barrel age too, so I mean
that's another bonus.
You know, it's hit the two goodwickets, so you're first.
What are you thinking?
Oh boy, I like it.
I'm gonna go like, uh, I'mgonna do like a 3.4.
All right, you know, I thinkit's definitely better than
average.
I do like kind of thatchocolatey flavor that it does
(05:29):
have.
It's not over-the-top chocolate, but it's noticeable.
Right, it's not a sweetchocolate, is?
Speaker 1 (05:36):
it Right.
Speaker 2 (05:37):
Right, I don't think so.
It's kind of more of it's not abaker's chocolate either.
It's not that bitter either.
It's not that bitter either.
It's somewhere in between there.
I mean, they got the right onein there.
I think I was going to go rightthere with the same score.
I was going to go 3.4 as well.
I mean I like it because I meanI think we've only had maybe
one or two other barrel-agedorders, right, that doesn't
happen.
So I mean this is one of it,and I don't think we've seen it
(06:08):
in our home area yet.
No, you know, so it's.
It's really a neat thing.
One thing that's kind of coolthe building we're in is
actually like theirquote-unquote event center oh
and center yeah.
When you first walk in, they'vegot kind of a history of
brewing kind of stuff, right,but then they have have like
their gift shop and such is downthere and it's pretty big.
Speaker 1 (06:28):
I walked through it.
Speaker 2 (06:29):
Which we're going to have to stop and visit, because
they have a build your own sixpack, oh, where you can pretty
much buy any beer they have.
So we're going to have to checkthat out.
Well, hopefully these are goodthese other ones are.
We can get some of those?
Yeah, no doubt, because I dohave three other ones at home
that are not even here, right?
See, that's weird that you canbuy them in a bottle but you
can't get them here, right?
(06:50):
So I don't know, that'sdifferent.
Well, that's better for us,though Exactly, we'll let
everybody know.
We are also upstairs, and hereis where they have their bars.
They've got two areas wherethey have their bars.
They've got two areas.
One is their normal tap areaand then to the right, well,
they've got like an old it lookslike an old camper where you
can actually do like photo opsand such, but then they have
(07:13):
it's their wild and experimentalbar area and they have six
beers on tap.
So the last three that we havethat we're going to try are from
there.
Speaker 1 (07:22):
From the experimental , from the experimental.
Speaker 2 (07:30):
So we're giving the guinea pigs for all the
listeners.
Yes, and those now I know theyhave where you can buy a four
pack downstairs of the the one,uh, for sure, or you can buy
individual bottles.
I don't know about the otherones.
We'll have to look.
Hopefully they will andhopefully these are good right.
So hopefully the listeners, wethey don't hear us clunking out,
exactly.
Speaker 1 (07:44):
We like them All right.
So what is number?
Speaker 2 (07:46):
two.
Well, hey, the next one that wehave is their Whiskey Barrel
Stout.
All right, so what I found isover the top, but surprisingly
approachable.
This twist on the classic stylestarts with several types of
malted barley rye, oats andwheat.
Robust flavors of vanilla,espresso, whiskey, chocolate and
(08:08):
roasted grain are balanced byhints of date and plum, with
just enough hops to round it allout.
Roughly one-third of the finalblend is freshly brewed beer.
The rest is aged for up to ayear or more, or more.
Exclamation point Really, inboth first and second used
(08:28):
whiskey casks.
11.8% ABV, interesting, allright.
So did you give it a whirl?
I just all I did is I smelledit.
I'll let you start with thisone.
Speaker 1 (08:38):
Well, look at the top .
Speaker 2 (08:39):
Doesn't it look like nitro?
Speaker 1 (08:41):
It does the bubbles look really tiny, very tiny
bubbles.
Speaker 2 (08:44):
Yeah, the aroma.
I think I smell the whiskeycasks.
Oh yeah, ooh, wow, you cansmell.
There's alcohol.
Yeah, there's alcohol.
Ooh, that one, it doesn't burn.
But you can taste it butflavor-wise, it has definitely a
sharper flavor than the firstone did.
Speaker 1 (09:00):
Yes.
Speaker 2 (09:05):
As soon as I took the drink, I didn't even get out of
my mouth.
It was like whoa, you can, uh,you can.
You can tell there's some boozein there, that whiskey I mean.
But what's weird, though, isit's not like overpowering and
it doesn't burn, I mean it's,it's kind of just like let you
know, hey, I'm here, yep, I'mhere, I'm not getting, I'm not
here.
Just in case you were wondering, you know that kind of thing.
Yes, because that.
So then, bourbon is in barrelsbut whiskey is in casks.
(09:27):
Is that correct?
Could be, I don't know, becausethat's what they use, that
terminology, right.
So I wonder, because wine is incasks, but I don't know, was it
30 people walking?
Oh, we're just monitoring theline of people that are walking
in here.
Kind of crazy.
Speaker 1 (09:45):
Yeah, that is.
Speaker 2 (09:46):
You can definitely taste the.
Oh.
What's weird now my seconddrink, not as much whiskey
flavor, huh.
Well, your taste buds aren'tquite as shocked as they were.
Wow that is Boy you can, youcan smell it, you can smell it,
but again, there's not a burn toit.
No, it's again, there's not aburn to it.
No, it's like you know what Imean it's very smooth for 11.2.
(10:08):
Is that what you said?
Yes, yeah, 11.8, 11.8, sorry,the whiskey barrel stout, wow,
that's, that is really good boy.
Oh, so far they're two for two.
They have not disappointed.
Well, you know what I'm rollingup the flag here.
This might be I'm going to gointo four range and this might
(10:29):
be one of my beer of the year.
Which one?
That one we just had, the onewe just had.
I'm going to put it, throw itin the hoop.
Yes, for sure, for sure, that'sa good one.
I'm going to say 4.0.
Oh, wow, I'm going to put astar by it.
Wow, I like that one.
Okay, dang, you jumped up onthat one.
I was going to go like a 3.7.
Okay, that's what I'm going todo, but we can still definitely
(10:51):
add it to the list because itdrank extremely smooth.
Wow, I was impressed, yes, theway they blended everything
together and it looks like it'sthree different ways.
They got the regular beer, thenthey did two different whiskey
casts, you know, and it stilldoesn't burn.
No, no, that's the thing thatshocks me is how there's no burn
, right, you know because, being11, 8, you would think because
(11:14):
you smell it and it smellspretty strong.
Speaker 1 (11:16):
It's not you know, but it's got a good aroma right,
that's what I'm saying.
Speaker 2 (11:20):
It's not a but it lets you know, hey, I'm here.
Yeah, don't be prepared.
Yeah, don't be prepared, I'mnot a big.
But it lets you know, hey, I'mhere.
Yeah, don't be prepared.
Don't be prepared, I'm not abig box bear.
I hope you have your big bookpants on.
I'm not a box bear.
I'm going to have somepunishment with this one Exactly
.
Speaker 1 (11:36):
All right, so what?
Speaker 2 (11:37):
do we got?
Well, the next one we have istheir Rested Reserve.
Rested Reserve Is that what itwas?
Rested Reserve, rested ReserveIs that what it was?
All right, we do apologize.
They had the information up atthe bar, but then we were trying
to get everything situated andwe didn't jot everything down.
So this one, all right, are youready?
(11:57):
Yes, sir, this weeded ImperialStout, it's a weeded, weeded
Weeded.
I don't know, is that differentthan wheat?
No, I think it means it haswheat in it as well.
Speaker 1 (12:07):
Like plural then.
Speaker 2 (12:08):
Right, okay.
Imperial Stout has been waitingpatiently in bourbon and rye
whiskey all year for theholidays, a season for sharing,
and sharing is caring.
Employing an impressive maltbill with an abundance of malted
and unmalted wheat for a smooth, full-bodied sweet wheat flavor
(12:29):
, resting on mellow bourbonbarrels Wow.
Finishing on 12-year ryewhiskey barrels adds a balancing
complexity and a touch of spice.
This result is truly one of akind, perfect for savoring on a
special occasion or sharing withfriends.
12%, 12%.
So we haven't backed down.
Wow.
Savoring on a special occasionor sharing with friends 12%, 12%
(12:51):
.
So we haven't backed down.
Wow, it definitely has adifferent aroma than the last
one, and I've never I don'tthink I've ever seen this one
before I don't see those same.
I mean it looks like they'resmall, tiny, but you know,
almost like the nitro bubblesyeah, almost, but boy, that's.
Oh, that's got some flavor toit, dude, wow, I was going to
(13:11):
say that's like wow, I don'tknow how to describe that.
That is this one I would say.
If you're new to barrel aging,you may not want to start with
this one, just because it's foryou and I.
I think it's very good, that'svery good.
I'm looking back here to see.
It just talks about differentmalts, right, or different wheat
Malted and unmalted wheat butit doesn't really have a
(13:34):
specific flavor.
So I don't.
And it's 12%.
You said 12% Finished on12-year rye whiskey barrels
Interesting, so rye has a littlebit of spice, right?
Mm-hmm, because I think that'skind of.
I taste that little bit ofspice in there.
Yeah, I think you're right, Ithink that's what we're tasting
is the rye and then, of course,the weeded.
It's got wheat in it, sothere's that little bit of that
(13:55):
flavor going as well gluten, uh,whatever gluten intolerant, you
may not probably want this one,yeah, this.
Speaker 1 (14:02):
This is probably not a beginner beer.
Speaker 2 (14:03):
no, no, I would say I don't think a number of our
friends would enjoy this onequite as much as we do.
That's a good one, though.
That's pretty good.
That's really good, I meanbecause we don't get that flavor
very often.
Speaker 1 (14:14):
No.
Speaker 2 (14:15):
I can safely say I don't think we've had very many
weeded beers and again, like allthe ones so far, this doesn't
burn.
No, there's no burn, not at all.
That's the thing.
That's crazy.
That's good.
These are high alcohol, butthere's no burn.
It reminds me of some of thelast ones that we had, you know,
where it was very mellow, likethe distal ones, yes, where they
(14:37):
were very mellow, you know, andthey didn't burn at all, but
there was alcohol to them.
But this one is really good.
This is yeah.
What are you thinking?
Don't paint yourself on acorner.
No, I know, I'm going to saythis one here.
I'm going to go like a 3.9.
Oh, I do like this.
This would be one of those.
I don't know if I could drinkan entire can or bottle of it
(14:58):
myself Just because it's, you'dhave to have me there to help
you.
Correct, correct, you have toshare it with friends anyway so.
So I'll be there to help you outif you get one of these,
because I was going to go 3.9 aswell.
I'd like it, but I don't likeit as much as I do.
The second one okay, thewhiskey barrel.
I think this has got a really areally good flavor to it and
(15:19):
it's almost a sweet.
It's very.
The mouthfeel is almost syrupyit's kind of a thicker.
Right, you know what I mean,wouldn't't you agree?
But I think flavor-wise it'sreally interesting.
I mean just the way they meldedthose wheats together.
It does almost have kind of a Idon't know if it said anything
about it almost like a dark,like a raisiny kind of a.
(15:43):
It did not say any flavors,which is unfortunate.
It's kind of that consistency.
I mean that's present a littlebit Right, but boy that's.
Boy, we started off with a bang,didn't we?
Yeah, this is crazy.
These are really good, verygood this is.
I'm glad we stopped here first.
(16:04):
Yeah, good place to start out.
Yeah, we're hoping to hit atleast another one today,
hopefully Right, and then we do.
I think we're going to try somein a different city on Saturday
it should be a good trip.
It should be a good trip yeah, Iknow a lot of the listeners out
there like us to go on locationa little more than just trying
(16:25):
to get a home show.
Yeah, well, especially likethis trip, this is one of them I
was really excited for becauseof Boulevard Right.
You know what I mean To say.
We've been here and this is myDo we get a star.
Do we get to put a star?
Speaker 1 (16:36):
on our shirt.
Speaker 2 (16:37):
Yeah, I added it to my list of breweries I've been
to and this is my 160th brewery.
So not to change the subject,but you know, on our shirts we
should put on our sleeve thebreweries that we've been on
location at.
You know, on our between, thebluffs.
Speaker 1 (16:53):
We may have to order some more.
Speaker 2 (16:54):
Except I've been to 160 of them.
Well, no, like the best ones.
Speaker 1 (16:58):
Oh yeah.
Speaker 2 (16:59):
Like put Bourbon Barrel, there you go.
Best Bourbon Barrel breweries,there you go.
We could do something like thatfor sure.
So then we can, like we can,walk around with our toes,
exactly All right.
So what do you see next?
Well, hey, so this is our finalone in the flight.
That came from the normal quoteunquote the big bar up here
when the weaker people go checktheir stuff out.
(17:21):
Yeah, yeah, there you go.
Yeah, not the good stuff, no,because the next three are
extremely interesting.
So this one here is theirbourbon barrel quad.
Bourbon barrel quad.
Yep, all right, let me see if Ithink I have something on that.
Yes, I do, all right, are youready?
This is the only one that wehave that isn't dark, correct?
(17:42):
this is basically like a is awine color kind of whitish red,
almost a reddish amber color, Iguess it's got those tiny
bubbles too.
Yeah, all right.
So this one is based loosely onthe smokestack series, the
sixth glass, so I'm not sure ifthat's a series that they have
here.
I'm not now.
(18:03):
I do know we've had a bottlebefore that was called the sixth
glass uh okay, I'm sure that'sjust part of that.
Okay, good to go.
Yes, this abbey style quadruple,you know, is separated into a
number of oak barrel, oakbourbon barrels, where it ages
for varying lengths of time,some for up to three years,
(18:24):
that's nice cherries are addedto make up for the angel's share
of beer lost See During thebarrel aging.
Selected barrels are thenblended for optimum flavor.
The resulting beer retains onlyvery subtle cherry
characteristics, with toffee andvanilla notes coming to the
(18:45):
fore.
12.2%, a measly 12.2%.
I mean I can't believe thatthey even want us to drink
something like that.
12.
That's pretty good.
It's different than the otherones.
Well, I can smell the cherry.
Oh yeah, it's different thanthe other ones because those are
more stouts where this is aBelgian quad.
That's not.
(19:06):
That's very smooth.
Wow, I think that's very smooth.
Wow, I think that's very smooth.
That's On tap because, honestly,jim, I think we've had this in
the bottle before you think so.
But oh my gosh, on tap is crazysmooth.
That is, I mean, just aboutevery flavor comes through,
exactly, you definitely you getthat cherry.
(19:26):
You get, you know the.
And the Belgian yeast isn'tover the top.
No, you, definitely you getthat cherry, you get, you know.
And the Belgian yeast isn'tover the top.
No, you know what I mean.
That's the part that's reallysurprising to me.
You know what is scary is thatall of these for us, these first
four have tasted so good.
Have you had a full 12-ounceglass.
Oh yes, actually, I think theysell them in like eight ounces,
(19:49):
I think, is the biggest, the bigones, I think but we only had
the.
We had a five ounce, five ouncetaster glass which has given us
a good sampling, yes, but it's,it's still gonna give you a
little buzz though.
Oh, yeah, yeah, wow.
These are all been really good.
I mean just that that aroma,that cherry aroma, that's yeah,
wow.
And just the flavor itself islike I said, on tap is like holy
(20:11):
cow.
That is really a good flavor toit.
Wow, that is.
And for a Belgian, I mean wereally have not had good luck
with the Belgian triple or eventhe quadruple, the quads or the
triples or any of that stuff.
The Belgian yeast overpoweredthe flavor and this is totally
not that.
(20:31):
No, this cherry comes through.
I don't want to use the wordoverpowers the Belgian yeast,
but I'd rather taste cherry thanthe Belgian yeast when I'm
drinking a beer.
Speaker 1 (20:42):
Oh, exactly, just my opinion, exactly.
Speaker 2 (20:45):
That is unbelievably smooth.
The flavor of that cherry isenough to where it.
I guess you could say itoverpowers the Belgian yeast, or
should I say it complements it.
Right, because it's not.
I'm not getting that normalweedy Belgian flavor Right.
But boy, that is crazy good.
Speaker 1 (21:07):
They did very, very good, very good, and it's like
quadruple.
Speaker 2 (21:10):
Yep, I mean, and again, I don't know how many
Belgian quads we've had.
Speaker 1 (21:14):
Yeah, We've had some.
Speaker 2 (21:15):
We've had some Tripels Yep, they've been so-so
right.
I mean nothing to write homeabout, nothing to hold on top,
but this one is like that iscrazy good.
So I wonder if that's what thatred hue is the cherries in the
beer.
It could be, you never know,because, like I said, the one
thing that is kind of crazy isthis is the only one that's not
dark.
Yes, you know what I mean, andit should have nothing to be
(21:39):
afraid of, because that one isstill just as good as the other
ones?
Speaker 1 (21:42):
Yeah, that was like crazy good.
Speaker 2 (21:43):
What do you think on the score for that one?
Well, I think on the score forthat one.
Well, I think I may havepainted myself in a corner, so I
still like the whiskey barrel,yes, so I think I'm gonna move
my rested down to three eight.
Okay, I'm gonna put the, thecherry, the quad, at three nine.
Okay, just like I know they'revery close in score for me.
(22:04):
I mean, I like, I like them all, but the way that that cherry
comes through, and it's not likeyou know, the bitter cherry or
the sweet cherry, it's just theright flavor of cherry, right,
and the right amount tocomplement the way the quad is
put together.
Yep, I agree, I'm going to gowith 3.8.
I do like that.
That rested just a tick better.
(22:26):
Okay, just a tick.
But this one for a quad isprobably one of the best quads
I've had.
Yes, yeah, a long time.
Oh, yeah, I think anybody thattries it would be super happy
with it.
There's no doubt.
You tell me which one you wantand I'll slide it over, all
right?
Well, let's start on the farend there, because that's the.
(22:51):
So now we're done with the fourfrom their normal bar.
Yep, now we're.
Now we're going into theirexperimental slash wild and
we're gonna be the guinea pigsand these, yes, and we hadn't.
This first one I've I've seenonline where they just came out
with it ah, the other two I'venever even heard of before.
Okay, so this one is theirMexican.
How do you pronounce that?
All right, do we have a Spanishmajor in the house?
(23:13):
I don't know.
Should I spell it?
Yeah, x-o-c-o-l-a-t-l.
Okay, so it's Zacalata,zacalata, something like that.
I don't know I could be sayingit totally wrong, right?
So if there's somebody one ofthe listeners knows how to say
that, let us know, do thepronunciation and send it back
(23:34):
to us.
I did have a couple sentences,because I know it's spelled
extremely close to stone brewing.
Has that one?
Yes, it's spelled that way andI still don't know how to
pronounce it.
So this says with its darkmocha foam, rich chocolate aroma
and layers of cinnamon, vanillaand spice, mexican Zoccalata
(23:57):
Ale is a decadent sipper thatreflects the best of both worlds
Boulevard Brewing Expertise andCafe Oyama authentic flavors.
Okay, now this one 10, 10.
So, boy, when you smell thearoma on this one, it is smells
really good.
Wow, they had a the way they'reright up.
(24:19):
That's that is good.
I can smell we're gonna have tobuy some of that.
I like that.
That's almost.
It almost has like a.
Is that the cinnamon?
That's well, I hate to say itit almost has a molasses flavor
to it almost doesn't the waythey mix the, I mean that aroma,
like there's some kind of spice, right, and then that carries
(24:39):
right through to the taste.
Yeah, but I think that's reallygood.
That's, you know, I meanbecause we've had some I mean
some really good mexican lagersover the past few months.
Speaker 1 (24:47):
This might be up, there's one of the better ones,
because we've had some reallygood Mexican lagers over the
past few months.
Speaker 2 (24:50):
This might be up there as one of the better ones
that we've had.
Oh, yeah.
I'm like this is good, I'mtrying to like.
I said it almost has like aginger snap or even a molasses
cookie type flavor.
A little bit of a flavor to it.
I want the cinnamon mixed withit.
Oh, I'm sure it is.
I'm sure that's part of-typeflavor.
A little bit of a flavor to it.
I wonder if the cinnamon mixedwith it.
Speaker 1 (25:10):
Oh, I'm sure it is.
I'm sure that's part of it.
Speaker 2 (25:12):
I get a little bit of cinnamon.
It's not as prominent as whatthe other spice is.
Yep Boy, that is smooth and wow, yeah, and I mean that's
barrel-aged Mm-hmm, but there'sno burn.
Speaker 1 (25:23):
Man, that is good.
Speaker 2 (25:24):
Why don't you go first?
Since you got a good talk on it, I'm going a 4.0 on that one.
I like that.
Speaker 1 (25:30):
I think that is an extremely good flavor.
Speaker 2 (25:34):
It's like I said, I don't know if it's a ginger
flavor or and I'm sure thatcinnamon is what we're tasting
too but it's got that, or amolasses and cinnamon flavor
Super smooth, no bite whatsoever.
And to me it's like, like it'salmost like how do you say it?
Like, like, when you taste it,it's almost a a.
(25:55):
You're sitting at home by thefire right in the winter.
Just like a.
It warms you right up.
Yeah, you know what I mean.
I don't know how to describethat, but it's like.
Speaker 1 (26:06):
It's stupid good but I mean some of the other mexican
lagers you've had.
Speaker 2 (26:11):
It's kind of been like the peppers with it yeah,
this doesn't have, this doesn'thave pepper to it.
But it's really good it'swarming you up, yeah that's
you're going to four, I'm goingto 4.0 and I think this could be
in a discussion.
Speaker 1 (26:22):
Start by it.
Speaker 2 (26:23):
Yeah, for me, I'd put a star by this one.
So for for me, I still like thewhiskey barrel.
I do like and echo everythingyou said, all the work.
I mean definitely for a noviceor a beginner.
I think they would like this,because this is for a Mexican
lager.
That's real good.
I'm going to have to go.
I'm going to drop my rested.
Okay, the 3.7.
Speaker 1 (26:45):
Poor rested.
Speaker 2 (26:46):
It's the third time or second time.
Speaker 1 (26:47):
now you dropped it and I'm going to put this at 38.
Speaker 2 (26:49):
Okay, so I'm going to put this above the Rested.
Yep.
Just because I like it, I'mgiving it the kudos.
This is impressive, it's veryimpressive.
I think it's like dang.
That is really good.
All right, so which one?
Well, we've got the.
Let's do that triple.
Is it a triple double?
Yep, that one right there.
All right, is that what it wascalled?
(27:09):
Was the triple double orsomething like that?
Yep, one triple double coconutmilk stout.
Oh, all right, are you readyfor this one?
Yes, sir.
It says the limited release wascreated to showcase the
relationship between the woodand the incredibly rich beer
base.
At first sip, you'll mostlyexperience bourbon on the nose,
(27:32):
followed by a balanced nuance ofthe rich and smooth base of
melted milk chocolate.
On the surface, this beerappears to be bold and glowing
and glowing, glowing, glowing.
I don't know what glowing is.
Well, we're going to find out.
C-l-o-y-i-n-g Huh, okay, butperfectly tucked into the beer
(27:54):
is the addition of toastedcoconut, which turns everything
up a notch and adds a smooth,yummy character.
Whatever that is, that helpsprovide balance to this
incredibly complex and verydifficult to sound out words.
Wow, and this one, we upped theABV on it 14.8.
(28:15):
14.8.
And this is not our highest one, no.
So this is the triple coconut,triple, the triple double,
triple, double, triple, doublecoconut.
And boy, when they said thatyou can smell bourbon on the
aroma, you can smell bourbon onthe aroma, you smell it.
Wow, that's always a good thingfor me.
Oh, I can smell it.
You can taste it very thick.
(28:36):
Whoa, that one's.
That's a thicker mouthfeel.
It kind of reminds me of surlykind of boy I'm trying do you,
can you pick up the coconut init?
No, I don't.
The bourbon Overpowers.
Speaker 1 (28:51):
It's letting you know it's here.
Speaker 2 (28:52):
Oh yeah, it is definitely.
There's definitely some bourbon, it's very smooth.
No burn, no burn.
14.8%, no burn whatsoever.
But boy, I don't get coconut atall.
No, I wish there was.
I mean, we had a couple of goodcoconut beers.
Oh yeah, that the coconut wasjust perfectly in there.
But this one is this one.
(29:13):
I would definitely say ifyou're not used to drinking
barrel-aged beers, you probablyare not going to want this one,
because this definitely has astronger flavor to it.
Speaker 1 (29:22):
This is not a starter beer.
Speaker 2 (29:24):
No, no, and I think for the experimental it's
probably a good thing.
It's on the side.
I agree 100% with you.
I think if this was at the mainbig bar, they probably wouldn't
sell a whole lot of it, Right,and I think well.
So at their experimental barthere were six beers Three were
IPAs and three are barrel age.
(29:45):
So we of course, gravitatedtowards the three barrel age,
right, but this one for you andI, it's not bad.
No, it's not bad drink supersmooth.
So if you get a bottle of this,I might have to help you drink
this one, correct?
yeah I don't know if I'd drinkit all myself, depending on how
big a bottle it is yeah and and,like I said, that mouthfeel is
very thick.
It's a thicker, syrupy kind of afeel to it.
(30:08):
I kind of wish that.
The other flavors I really wishthe coconut would stand out,
but, like the malted milkchocolate, I don't get that at
all either.
I don't get that Really.
What I get is I get bourbon A.
What I get is I get bourbon, asmooth bourbon, a smooth bourbon
, very thick.
(30:28):
Um, do you get the smooth unamicharacter?
I don't know what that means.
So yes, I do.
How about bold and cloying?
Oh, that's what it was.
It's cloying, cloying, is it?
It's like a cat I could be, oris that, I don't know.
Or is that clawing I?
I don't know.
It's really good.
I mean 14.8.
I wouldn't have guessed it was14.8.
On the flavor, right, but it is.
(30:48):
It's more of a professionalflavor, I think, than an amateur
, so to speak.
Yeah, because you're notgetting as much of the beer
flavor.
You're getting a lot of thebourbon flavor, very much so
You're not getting as much ofthe beer flavor You're getting a
lot of the bourbon flavor, verymuch so.
Speaker 1 (31:06):
Do you want to go?
Speaker 2 (31:06):
first, are you confident?
How do I rate that?
Yeah, I like it.
I wish the coconut, especiallywhen that is one of the things I
called out.
Speaker 1 (31:14):
Yes.
Speaker 2 (31:14):
I'm going to go like a three point.
I'll go a three, six, okay,just because, like I said, I
love the fact that it's drinksmooth, it's, you know, kind of
that thick, syrupy mouth feel Idon't mind that, but I don't.
I don't get the coconut and Idon't get the um, what else was
it that we were talking about?
(31:34):
The malted milk, milk, the milkballs or whatever milk
chocolate.
Yeah, I don't get that flavoreither.
Maybe it melted through,correct, yeah, yeah.
So I mean overall, if theywouldn't have said that, I'd
have rated it higher.
But when you're looking,especially the coconut, when
that's kind of the big call outand you just don't get that
flavor, I think it's kind ofmissing a point.
(31:55):
So that's what I'm going with.
So, jim, what do you think Iwas going to say the same thing,
but I think that.
So, mike, we're up to our lastone, we're up to our last beer.
And this one I had to do adouble take when I saw it.
Yes, this is on theirexperimental and the name of
this one.
It's a barrel-agedice-distilled brown ale, 18.2.
(32:24):
.2% ABV.
So I wonder if ice distilled islike the old ice beers I know,
and I'm trying to find somethingon untapped on it and there's
nothing.
Well, when I click on it, ittells me about what a brown ale
is, but you can't find anywhereon Untapped about this beer
particularly.
(32:44):
It only puts that.
Oh, so they don't have adescription.
Speaker 1 (32:47):
Let me look at that here.
Can you open it up?
Speaker 2 (32:49):
I'm just going to see oh, right here.
Speaker 1 (32:51):
Oh, does it say more.
Speaker 2 (32:52):
Okay, you just got to scroll down farther.
So then this only talks aboutthe brown ale part.
Oh See, so that's why I waswondering if that's it doesn't
talk about this individual beer.
Speaker 1 (33:01):
Okay.
Well, no, this one does.
Oh, does it Okay.
Speaker 2 (33:04):
It says taking advantage of our relationship
with Holiday Distillery inWeston, missouri.
In the cold winter weather lastyear, our brewers created this
barrel-aged ice-distilledImperial Brown Ale.
After aging for 15 months inbourbon barrels, our barrel
aging team allowed this beer tofreeze outdoors during the
(33:25):
winter.
Wow, okay, this process is anod to the historical icebox
style, where freezing allows thealcohol and flavor to rise.
Once the ice is removed, theremaining beer is a bold,
flavorful and high alcohol treat.
Wow, because you know your wife.
Her great uncle used to deal inice along the railroad.
(33:49):
Oh, really, back in the early1900s he like sold ice.
He had the biggest trout pondin the state of Wisconsin,
really.
At the turn of the century.
I did not know that your wifewas pretty important, pretty
important, yeah.
And the rail line came rightthrough the town and he would
sell the ice to the ice and hehad a sawmill and then put the
(34:11):
ice in the packet with sawdustso it didn't melt and then ship
it all over.
With the food, like eggs and allthe meat and stuff.
So yeah, try that bad boy Jim.
Wow, it's got a good aroma,it's got a very good aroma and
the flavor for 18.2%.
Wow, that's pretty smooth.
It's got there's a little bitof alcohol flavor A little bit,
(34:33):
but Not bad, not as bad as I wasexpecting I was expecting it to
be.
Whoo, for us that's good, thatis, that is good.
Your normal person may not likethat, right, but that is that's
good.
So how many 18 percenters?
You think we not many.
I mean that's that is up thereon the upper end of the scale.
(34:54):
Oh yeah, I mean honestly,because I I would say let's,
let's take utopia out of the mix, because that's a different
animal yeah yeah, I'll bet you.
Probably less than 10 of it,right?
Oh, I was going to say I'll betyou this high ABV, I'll bet you
we've done.
Yeah, I'd say 10 at the most.
I was going to say, and most ofthem have been really super
(35:16):
either sweet, yep, or eitherAvery sweet or so bourbon you
can't even drink it, right, yep,or either avery sweet or so
bourbon you can't even drink itright but this one is is pretty,
pretty crazy.
Just that that and doing itwhere?
Because what they do when theyfreeze it, it freezes the water
out and it leaves the alcoholall.
So that's what's, and that'swhat they do remember, not that
(35:39):
many years ago, remember icebeer was a big thing, but that's
what they did.
They would freeze it, take thewater out and then it was up the
ABV, but they were upping it to6%, not 18% Triple that beer to
this.
So that is crazy, that's good.
(35:59):
And I don't have any bad burn.
No, that is unbelievable.
That's crazy.
And I don't have any bad burn.
I don't have any.
No, that is unbelievable For an18%.
That is super smooth, crazy.
Good, I'm impressed with that.
Well, what do you think I'mgoing to?
4.1.
4.1?
Honestly and I'll starve that Iwant to talk about it, at least
for our beer of the year, andit's a brown ale.
(36:20):
It's a brown ale.
That's the craziest thingthat's a.
We've never had a brown alethat's even remotely been close
to the list have we had a brownale in the threes.
Uh, probably not, not, notprobably high threes, but I mean
, right, probably probably blowsthe doors off most brown ales
and of course it's hard tocompare this to your normal
brown ale.
But this is crazy good, it'svery good.
(36:43):
Yeah, this is, I'm going tostick right with it, I'm going
to say a 4.1.
I like it too, and there's, Imean for style of beer, 4.1 for
a brown ale.
I think we're almost out of ourmind, but it's that good, it is
very good.
So, man, I tell you what dude.
So, being here at Boulevardseeing what they have to offer,
(37:04):
trying these things, especiallythose experimental ones, yes, it
is crazy, and I'm glad wedecided to stop here.
Right, this has been a reallygood trip.
I mean, this is the best place.
I mean, if you're in KansasCity, you've got to come here.
You've got to come here.
Here we're gonna try and hitanother one or two right, kind
(37:24):
of working our way back out ofkansas city, but I'll guarantee
this is going to be the best,the top right, you know, oh for
sure.
And boy, as far as the beers wetried, I mean we didn't have a
clunker.
No, I'll see you.
Look at, the lowest ones we hadwas like a 3.4 right, that's,
that's pretty good, that's crazy.
All are way above.
The lowest ones we had was likea 3.4.
Right, that's pretty good,that's crazy.
All are way above average.
And we had two or two of themfor sure, three of them that
(37:48):
we're going to consider for beerof the year and we're going to
have to check downstairs intheir gift shop to see what we
can take with us.
Because I know we can get acrawler here.
But those experimental oneswere a little expensive on the
crawlers and we still got a fewmore days here yeah so you know
you don't want to leave it out.
Yeah, you don't want to blowyour wallet at one their first
(38:10):
stop.
So but yeah, I'm 100 agree.
I mean we, even with that woodreserve down a little bit lower,
it was still not that bad.
No, I mean, I think we for abrewery that we like now, if we
would have been able to havefull glasses of these, that
would have been oh yeah, we justdid the small, we did it five
(38:31):
ounce pour, just so we couldtaste right a group of them and
let you guys know what we thinkof them.
But yeah, if we would have hadmore time and could have had a
bigger glass.
Yeah, these are crazy.
Speaker 1 (38:43):
We may not go to the next bar.
Speaker 2 (38:45):
Yeah, we may be sleeping here, but yeah, I very
much enjoyed coming here.
This is very much worth thevisit here to find it.
Speaker 1 (38:54):
Oh, exactly, it's not easy to find.
Speaker 2 (38:56):
No, it's kind of right downtown Kansas City.
It looks like it's an oldwarehouse district, yep, but
it's worth it.
But, boy, once you find it, doyourself a favor and stop,
because it's and there is aFerris wheel just down the road
a little bit here.
And it's still going around.
And it's still going around.
So I don't know, but I'm notgoing to hit that, not after
(39:16):
drinking a cup, no, no.
But yeah, I'm glad we got tocome down here.
I'm glad everybody's having agood time, yep, and we will be
stopping at some other placesand do some more on-location
stuff for you folks.
But yeah, jim, thanks foragreeing to come down.
Yeah, thanks for inviting me,buddy, and checking it out and
we're going to have to go backand check some more beers out
(39:36):
here.
Yeah, there you go, awesome.
Well, hey, ladies and gentlemen, thanks for listening and, like
we always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, bye.
Speaker 1 (39:46):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy 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
(40:06):
your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:31):
Hey, ladies and gentlemen, and welcome back to
the Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as always, I am
joined by Jim.
Hey, buddy, how are you doing?
Doing good man?
How about yourself?
It's a long way to get downhere, buddy.
Yes, it was, I'm feeling thejet lag.
We are on location and, as youcan hear, we do have some noise
in the background, but we aresuper excited Today.
(00:54):
We've had a number of beersfrom this place before.
We've never been here, and nowwe're here.
So we are currently in KansasCity and we are at Boulevard.
Yes, you heard that right,boulevard Boulevard Brewing
Company.
Yes, and we have seven beers.
We're going to try, hopefully,hopefully, and we just realized
(01:16):
that our lowest ABV is 8.2.
Speaker 1 (01:20):
And they go up a long ways they go up to 18 point
something or another.
Speaker 2 (01:25):
So this is going to be an interesting tasting.
I think yes.
Because, all the beers we'veever had from Boulevard have
always tasted good.
They've always tasted reallygood, so we're excited about
this.
The buildings itself it's a bigplace.
They've got a number ofdifferent buildings right in
this area.
Yeah, I mean it's like theytook over a whole old warehouse
(01:47):
district.
Yeah, yeah, because across thestreet, you know where we're
sitting, we can look over hereand there's another boulevard
building here, and across thestreet to our, you know, to the
right instead of straight acrossfrom us to the right, there's
another boulevard building.
So I mean it's they've got a lotof area here and then even when
I came to the airport, therewas one in the airport as well,
(02:08):
see.
So I mean they must be verypopular.
I mean there's a big crowd heretoo.
There's a big crowd here, andthis is Friday afternoon.
Why aren't?
Speaker 1 (02:15):
they at work.
Speaker 2 (02:16):
Yes, why isn't anybody at work?
See, see, we're working we'reworking, we're trying to help
all the listeners exactly, sothey know we're a good place to
go, exactly.
Well, hey, we might as well getinto a little bit of
information here, because I knowboulevard was founded in 1989,
all right, well, they've beenaround a while.
They've been around a while,but I guess I I was under the
(02:38):
impression with the size of thecomplex.
I thought they're going to bearound longer, right, but but
still that's a pretty good timeframe.
And that short span of years toexpand to as big as they are,
that's because a lot ofbreweries I mean I think we've
seen it where they expand tooquick, yep, and then they can't
support it and then they go outof business, exactly.
But it just seems like here theykeep getting bigger and bigger
(02:59):
and bigger.
They're getting bigger andbigger, and now the one thing
that they really one of thethings they're known for is
their barrel aging program.
They do a lot of barrel agingstuff, and it just so happens
that that's what we have.
Oh, nice, we have seven oftheir barrel aged beers here
that are on tap.
And now, most of these we'venever I've never seen them in
(03:20):
person, no, you know.
So we're going to give it awhirl here, so might as well
start with the first one.
All right, and this is theirwood baron.
Wood baron, and, if I rememberright, this is an actually a
porter, but it's like a barrelaged porter, if I remember
correctly, and this one is the,the one that's a low, low, 8.2
(03:41):
percent the bottom of the barrel.
Yes, for wood baron.
Okay, I got a little bit on itokay so it says lap dog meets
lap of luxury, freshly brewedmeets barrel aged.
The wood baron is ready to beyour new best friend.
A hand blended treat serving abourbon character with notes of
chocolate and vanilla, this verygood boy will make small
(04:04):
moments feel dignified.
Huh, 8.2.
Boy, you can taste the.
I can taste the chocolate inthat.
Ooh, you can smell it.
It's got a good aroma.
It's got a very good aroma.
No, burn, no, very smooth, verysmooth, I mean, and you
definitely get that, thatchocolatey kind of a flavor.
Speaker 1 (04:22):
Yeah.
Speaker 2 (04:22):
Especially considering it's a porter
Chocolaty kind of a flavor, yeah, especially considering it's a
porter.
It's a porter.
Yeah, I guess I was maybeexpecting a little bit more of
the chocolate or vanilla, maybejust a little touch.
Yeah, I would agree with you,it's one of those that for a
porter it's surprising.
Yes, that's smooth, very smooth.
I'm trying to get what otherflavors there are in that
(04:42):
aftertaste, but it's pretty good.
And it's not dark, I mean likethe stouts.
I mean I can see my fingers onthe glass, right, so it's not
overly dark.
Like you know, you shouldn't bescared of this one, right, you
shouldn't be, but you never know, because certain times you can
be afraid of pretty muchanything.
Speaker 1 (05:00):
That is very true.
Speaker 2 (05:06):
This one is still.
I like this for a porter.
Like I said, 8.2 percent.
It's up there for a porter,really very smooth, though I I
think they did a good job onthis barrel age too, so I mean
that's another bonus.
You know, it's hit the two goodwickets, so you're first.
What are you thinking?
Oh boy, I like it.
I'm gonna go like, uh, I'mgonna do like a 3.4.
All right, you know, I thinkit's definitely better than
average.
I do like kind of thatchocolatey flavor that it does
(05:29):
have.
It's not over-the-top chocolate, but it's noticeable.
Right, it's not a sweetchocolate, is?
Speaker 1 (05:36):
it Right.
Speaker 2 (05:37):
Right, I don't think so.
It's kind of more of it's not abaker's chocolate either.
It's not that bitter either.
It's not that bitter either.
It's somewhere in between there.
I mean, they got the right onein there.
I think I was going to go rightthere with the same score.
I was going to go 3.4 as well.
I mean I like it because I meanI think we've only had maybe
one or two other barrel-agedorders, right, that doesn't
happen.
So I mean this is one of it,and I don't think we've seen it
(06:08):
in our home area yet.
No, you know, so it's.
It's really a neat thing.
One thing that's kind of coolthe building we're in is
actually like theirquote-unquote event center oh
and center yeah.
When you first walk in, they'vegot kind of a history of
brewing kind of stuff, right,but then they have have like
their gift shop and such is downthere and it's pretty big.
Speaker 1 (06:28):
I walked through it.
Speaker 2 (06:29):
Which we're going to have to stop and visit, because
they have a build your own sixpack, oh, where you can pretty
much buy any beer they have.
So we're going to have to checkthat out.
Well, hopefully these are goodthese other ones are.
We can get some of those?
Yeah, no doubt, because I dohave three other ones at home
that are not even here, right?
See, that's weird that you canbuy them in a bottle but you
can't get them here, right?
(06:50):
So I don't know, that'sdifferent.
Well, that's better for us,though Exactly, we'll let
everybody know.
We are also upstairs, and hereis where they have their bars.
They've got two areas wherethey have their bars.
They've got two areas.
One is their normal tap areaand then to the right, well,
they've got like an old it lookslike an old camper where you
can actually do like photo opsand such, but then they have
(07:13):
it's their wild and experimentalbar area and they have six
beers on tap.
So the last three that we havethat we're going to try are from
there.
Speaker 1 (07:22):
From the experimental , from the experimental.
Speaker 2 (07:30):
So we're giving the guinea pigs for all the
listeners.
Yes, and those now I know theyhave where you can buy a four
pack downstairs of the the one,uh, for sure, or you can buy
individual bottles.
I don't know about the otherones.
We'll have to look.
Hopefully they will andhopefully these are good right.
So hopefully the listeners, wethey don't hear us clunking out,
exactly.
Speaker 1 (07:44):
We like them All right.
So what is number?
Speaker 2 (07:46):
two.
Well, hey, the next one that wehave is their Whiskey Barrel
Stout.
All right, so what I found isover the top, but surprisingly
approachable.
This twist on the classic stylestarts with several types of
malted barley rye, oats andwheat.
Robust flavors of vanilla,espresso, whiskey, chocolate and
(08:08):
roasted grain are balanced byhints of date and plum, with
just enough hops to round it allout.
Roughly one-third of the finalblend is freshly brewed beer.
The rest is aged for up to ayear or more, or more.
Exclamation point Really, inboth first and second used
(08:28):
whiskey casks.
11.8% ABV, interesting, allright.
So did you give it a whirl?
I just all I did is I smelledit.
I'll let you start with thisone.
Speaker 1 (08:38):
Well, look at the top .
Speaker 2 (08:39):
Doesn't it look like nitro?
Speaker 1 (08:41):
It does the bubbles look really tiny, very tiny
bubbles.
Speaker 2 (08:44):
Yeah, the aroma.
I think I smell the whiskeycasks.
Oh yeah, ooh, wow, you cansmell.
There's alcohol.
Yeah, there's alcohol.
Ooh, that one, it doesn't burn.
But you can taste it butflavor-wise, it has definitely a
sharper flavor than the firstone did.
Speaker 1 (09:00):
Yes.
Speaker 2 (09:05):
As soon as I took the drink, I didn't even get out of
my mouth.
It was like whoa, you can, uh,you can.
You can tell there's some boozein there, that whiskey I mean.
But what's weird, though, isit's not like overpowering and
it doesn't burn, I mean it's,it's kind of just like let you
know, hey, I'm here, yep, I'mhere, I'm not getting, I'm not
here.
Just in case you were wondering, you know that kind of thing.
Yes, because that.
So then, bourbon is in barrelsbut whiskey is in casks.
(09:27):
Is that correct?
Could be, I don't know, becausethat's what they use, that
terminology, right.
So I wonder, because wine is incasks, but I don't know, was it
30 people walking?
Oh, we're just monitoring theline of people that are walking
in here.
Kind of crazy.
Speaker 1 (09:45):
Yeah, that is.
Speaker 2 (09:46):
You can definitely taste the.
Oh.
What's weird now my seconddrink, not as much whiskey
flavor, huh.
Well, your taste buds aren'tquite as shocked as they were.
Wow that is Boy you can, youcan smell it, you can smell it,
but again, there's not a burn toit.
No, it's again, there's not aburn to it.
No, it's like you know what Imean it's very smooth for 11.2.
(10:08):
Is that what you said?
Yes, yeah, 11.8, 11.8, sorry,the whiskey barrel stout, wow,
that's, that is really good boy.
Oh, so far they're two for two.
They have not disappointed.
Well, you know what I'm rollingup the flag here.
This might be I'm going to gointo four range and this might
(10:29):
be one of my beer of the year.
Which one?
That one we just had, the onewe just had.
I'm going to put it, throw itin the hoop.
Yes, for sure, for sure, that'sa good one.
I'm going to say 4.0.
Oh, wow, I'm going to put astar by it.
Wow, I like that one.
Okay, dang, you jumped up onthat one.
I was going to go like a 3.7.
Okay, that's what I'm going todo, but we can still definitely
(10:51):
add it to the list because itdrank extremely smooth.
Wow, I was impressed, yes, theway they blended everything
together and it looks like it'sthree different ways.
They got the regular beer, thenthey did two different whiskey
casts, you know, and it stilldoesn't burn.
No, no, that's the thing thatshocks me is how there's no burn
, right, you know because, being11, 8, you would think because
(11:14):
you smell it and it smellspretty strong.
Speaker 1 (11:16):
It's not you know, but it's got a good aroma right,
that's what I'm saying.
Speaker 2 (11:20):
It's not a but it lets you know, hey, I'm here.
Yeah, don't be prepared.
Yeah, don't be prepared, I'mnot a big.
But it lets you know, hey, I'mhere.
Yeah, don't be prepared.
Don't be prepared, I'm not abig box bear.
I hope you have your big bookpants on.
I'm not a box bear.
I'm going to have somepunishment with this one Exactly
.
Speaker 1 (11:36):
All right, so what?
Speaker 2 (11:37):
do we got?
Well, the next one we have istheir Rested Reserve.
Rested Reserve Is that what itwas?
Rested Reserve, rested ReserveIs that what it was?
All right, we do apologize.
They had the information up atthe bar, but then we were trying
to get everything situated andwe didn't jot everything down.
So this one, all right, are youready?
(11:57):
Yes, sir, this weeded ImperialStout, it's a weeded, weeded
Weeded.
I don't know, is that differentthan wheat?
No, I think it means it haswheat in it as well.
Speaker 1 (12:07):
Like plural then.
Speaker 2 (12:08):
Right, okay.
Imperial Stout has been waitingpatiently in bourbon and rye
whiskey all year for theholidays, a season for sharing,
and sharing is caring.
Employing an impressive maltbill with an abundance of malted
and unmalted wheat for a smooth, full-bodied sweet wheat flavor
(12:29):
, resting on mellow bourbonbarrels Wow.
Finishing on 12-year ryewhiskey barrels adds a balancing
complexity and a touch of spice.
This result is truly one of akind, perfect for savoring on a
special occasion or sharing withfriends.
12%, 12%.
So we haven't backed down.
Wow.
Savoring on a special occasionor sharing with friends 12%, 12%
(12:51):
.
So we haven't backed down.
Wow, it definitely has adifferent aroma than the last
one, and I've never I don'tthink I've ever seen this one
before I don't see those same.
I mean it looks like they'resmall, tiny, but you know,
almost like the nitro bubblesyeah, almost, but boy, that's.
Oh, that's got some flavor toit, dude, wow, I was going to
(13:11):
say that's like wow, I don'tknow how to describe that.
That is this one I would say.
If you're new to barrel aging,you may not want to start with
this one, just because it's foryou and I.
I think it's very good, that'svery good.
I'm looking back here to see.
It just talks about differentmalts, right, or different wheat
Malted and unmalted wheat butit doesn't really have a
(13:34):
specific flavor.
So I don't.
And it's 12%.
You said 12% Finished on12-year rye whiskey barrels
Interesting, so rye has a littlebit of spice, right?
Mm-hmm, because I think that'skind of.
I taste that little bit ofspice in there.
Yeah, I think you're right, Ithink that's what we're tasting
is the rye and then, of course,the weeded.
It's got wheat in it, sothere's that little bit of that
(13:55):
flavor going as well gluten, uh,whatever gluten intolerant, you
may not probably want this one,yeah, this.
Speaker 1 (14:02):
This is probably not a beginner beer.
Speaker 2 (14:03):
no, no, I would say I don't think a number of our
friends would enjoy this onequite as much as we do.
That's a good one, though.
That's pretty good.
That's really good, I meanbecause we don't get that flavor
very often.
Speaker 1 (14:14):
No.
Speaker 2 (14:15):
I can safely say I don't think we've had very many
weeded beers and again, like allthe ones so far, this doesn't
burn.
No, there's no burn, not at all.
That's the thing.
That's crazy.
That's good.
These are high alcohol, butthere's no burn.
It reminds me of some of thelast ones that we had, you know,
where it was very mellow, likethe distal ones, yes, where they
(14:37):
were very mellow, you know, andthey didn't burn at all, but
there was alcohol to them.
But this one is really good.
This is yeah.
What are you thinking?
Don't paint yourself on acorner.
No, I know, I'm going to saythis one here.
I'm going to go like a 3.9.
Oh, I do like this.
This would be one of those.
I don't know if I could drinkan entire can or bottle of it
(14:58):
myself Just because it's, you'dhave to have me there to help
you.
Correct, correct, you have toshare it with friends anyway so.
So I'll be there to help you outif you get one of these,
because I was going to go 3.9 aswell.
I'd like it, but I don't likeit as much as I do.
The second one okay, thewhiskey barrel.
I think this has got a really areally good flavor to it and
(15:19):
it's almost a sweet.
It's very.
The mouthfeel is almost syrupyit's kind of a thicker.
Right, you know what I mean,wouldn't't you agree?
But I think flavor-wise it'sreally interesting.
I mean just the way they meldedthose wheats together.
It does almost have kind of a Idon't know if it said anything
about it almost like a dark,like a raisiny kind of a.
(15:43):
It did not say any flavors,which is unfortunate.
It's kind of that consistency.
I mean that's present a littlebit Right, but boy that's.
Boy, we started off with a bang,didn't we?
Yeah, this is crazy.
These are really good, verygood this is.
I'm glad we stopped here first.
(16:04):
Yeah, good place to start out.
Yeah, we're hoping to hit atleast another one today,
hopefully Right, and then we do.
I think we're going to try somein a different city on Saturday
it should be a good trip.
It should be a good trip yeah, Iknow a lot of the listeners out
there like us to go on locationa little more than just trying
(16:25):
to get a home show.
Yeah, well, especially likethis trip, this is one of them I
was really excited for becauseof Boulevard Right.
You know what I mean To say.
We've been here and this is myDo we get a star.
Do we get to put a star?
Speaker 1 (16:36):
on our shirt.
Speaker 2 (16:37):
Yeah, I added it to my list of breweries I've been
to and this is my 160th brewery.
So not to change the subject,but you know, on our shirts we
should put on our sleeve thebreweries that we've been on
location at.
You know, on our between, thebluffs.
Speaker 1 (16:53):
We may have to order some more.
Speaker 2 (16:54):
Except I've been to 160 of them.
Well, no, like the best ones.
Speaker 1 (16:58):
Oh yeah.
Speaker 2 (16:59):
Like put Bourbon Barrel, there you go.
Best Bourbon Barrel breweries,there you go.
We could do something like thatfor sure.
So then we can, like we can,walk around with our toes,
exactly All right.
So what do you see next?
Well, hey, so this is our finalone in the flight.
That came from the normal quoteunquote the big bar up here
when the weaker people go checktheir stuff out.
(17:21):
Yeah, yeah, there you go.
Yeah, not the good stuff, no,because the next three are
extremely interesting.
So this one here is theirbourbon barrel quad.
Bourbon barrel quad.
Yep, all right, let me see if Ithink I have something on that.
Yes, I do, all right, are youready?
This is the only one that wehave that isn't dark, correct?
(17:42):
this is basically like a is awine color kind of whitish red,
almost a reddish amber color, Iguess it's got those tiny
bubbles too.
Yeah, all right.
So this one is based loosely onthe smokestack series, the
sixth glass, so I'm not sure ifthat's a series that they have
here.
I'm not now.
(18:03):
I do know we've had a bottlebefore that was called the sixth
glass uh okay, I'm sure that'sjust part of that.
Okay, good to go.
Yes, this abbey style quadruple,you know, is separated into a
number of oak barrel, oakbourbon barrels, where it ages
for varying lengths of time,some for up to three years,
(18:24):
that's nice cherries are addedto make up for the angel's share
of beer lost See During thebarrel aging.
Selected barrels are thenblended for optimum flavor.
The resulting beer retains onlyvery subtle cherry
characteristics, with toffee andvanilla notes coming to the
(18:45):
fore.
12.2%, a measly 12.2%.
I mean I can't believe thatthey even want us to drink
something like that.
12.
That's pretty good.
It's different than the otherones.
Well, I can smell the cherry.
Oh yeah, it's different thanthe other ones because those are
more stouts where this is aBelgian quad.
That's not.
(19:06):
That's very smooth.
Wow, I think that's very smooth.
Wow, I think that's very smooth.
That's On tap because, honestly,jim, I think we've had this in
the bottle before you think so.
But oh my gosh, on tap is crazysmooth.
That is, I mean, just aboutevery flavor comes through,
exactly, you definitely you getthat cherry.
(19:26):
You get, you know the.
And the Belgian yeast isn'tover the top.
No, you, definitely you getthat cherry, you get, you know.
And the Belgian yeast isn'tover the top.
No, you know what I mean.
That's the part that's reallysurprising to me.
You know what is scary is thatall of these for us, these first
four have tasted so good.
Have you had a full 12-ounceglass.
Oh yes, actually, I think theysell them in like eight ounces,
(19:49):
I think, is the biggest, the bigones, I think but we only had
the.
We had a five ounce, five ouncetaster glass which has given us
a good sampling, yes, but it's,it's still gonna give you a
little buzz though.
Oh, yeah, yeah, wow.
These are all been really good.
I mean just that that aroma,that cherry aroma, that's yeah,
wow.
And just the flavor itself islike I said, on tap is like holy
(20:11):
cow.
That is really a good flavor toit.
Wow, that is.
And for a Belgian, I mean wereally have not had good luck
with the Belgian triple or eventhe quadruple, the quads or the
triples or any of that stuff.
The Belgian yeast overpoweredthe flavor and this is totally
not that.
(20:31):
No, this cherry comes through.
I don't want to use the wordoverpowers the Belgian yeast,
but I'd rather taste cherry thanthe Belgian yeast when I'm
drinking a beer.
Speaker 1 (20:42):
Oh, exactly, just my opinion, exactly.
Speaker 2 (20:45):
That is unbelievably smooth.
The flavor of that cherry isenough to where it.
I guess you could say itoverpowers the Belgian yeast, or
should I say it complements it.
Right, because it's not.
I'm not getting that normalweedy Belgian flavor Right.
But boy, that is crazy good.
Speaker 1 (21:07):
They did very, very good, very good, and it's like
quadruple.
Speaker 2 (21:10):
Yep, I mean, and again, I don't know how many
Belgian quads we've had.
Speaker 1 (21:14):
Yeah, We've had some.
Speaker 2 (21:15):
We've had some Tripels Yep, they've been so-so
right.
I mean nothing to write homeabout, nothing to hold on top,
but this one is like that iscrazy good.
So I wonder if that's what thatred hue is the cherries in the
beer.
It could be, you never know,because, like I said, the one
thing that is kind of crazy isthis is the only one that's not
dark.
Yes, you know what I mean, andit should have nothing to be
(21:39):
afraid of, because that one isstill just as good as the other
ones?
Speaker 1 (21:42):
Yeah, that was like crazy good.
Speaker 2 (21:43):
What do you think on the score for that one?
Well, I think on the score forthat one.
Well, I think I may havepainted myself in a corner, so I
still like the whiskey barrel,yes, so I think I'm gonna move
my rested down to three eight.
Okay, I'm gonna put the, thecherry, the quad, at three nine.
Okay, just like I know they'revery close in score for me.
(22:04):
I mean, I like, I like them all, but the way that that cherry
comes through, and it's not likeyou know, the bitter cherry or
the sweet cherry, it's just theright flavor of cherry, right,
and the right amount tocomplement the way the quad is
put together.
Yep, I agree, I'm going to gowith 3.8.
I do like that.
That rested just a tick better.
(22:26):
Okay, just a tick.
But this one for a quad isprobably one of the best quads
I've had.
Yes, yeah, a long time.
Oh, yeah, I think anybody thattries it would be super happy
with it.
There's no doubt.
You tell me which one you wantand I'll slide it over, all
right?
Well, let's start on the farend there, because that's the.
(22:51):
So now we're done with the fourfrom their normal bar.
Yep, now we're.
Now we're going into theirexperimental slash wild and
we're gonna be the guinea pigsand these, yes, and we hadn't.
This first one I've I've seenonline where they just came out
with it ah, the other two I'venever even heard of before.
Okay, so this one is theirMexican.
How do you pronounce that?
All right, do we have a Spanishmajor in the house?
(23:13):
I don't know.
Should I spell it?
Yeah, x-o-c-o-l-a-t-l.
Okay, so it's Zacalata,zacalata, something like that.
I don't know I could be sayingit totally wrong, right?
So if there's somebody one ofthe listeners knows how to say
that, let us know, do thepronunciation and send it back
(23:34):
to us.
I did have a couple sentences,because I know it's spelled
extremely close to stone brewing.
Has that one?
Yes, it's spelled that way andI still don't know how to
pronounce it.
So this says with its darkmocha foam, rich chocolate aroma
and layers of cinnamon, vanillaand spice, mexican Zoccalata
(23:57):
Ale is a decadent sipper thatreflects the best of both worlds
Boulevard Brewing Expertise andCafe Oyama authentic flavors.
Okay, now this one 10, 10.
So, boy, when you smell thearoma on this one, it is smells
really good.
Wow, they had a the way they'reright up.
(24:19):
That's that is good.
I can smell we're gonna have tobuy some of that.
I like that.
That's almost.
It almost has like a.
Is that the cinnamon?
That's well, I hate to say itit almost has a molasses flavor
to it almost doesn't the waythey mix the, I mean that aroma,
like there's some kind of spice, right, and then that carries
(24:39):
right through to the taste.
Yeah, but I think that's reallygood.
That's, you know, I meanbecause we've had some I mean
some really good mexican lagersover the past few months.
Speaker 1 (24:47):
This might be up, there's one of the better ones,
because we've had some reallygood Mexican lagers over the
past few months.
Speaker 2 (24:50):
This might be up there as one of the better ones
that we've had.
Oh, yeah.
I'm like this is good, I'mtrying to like.
I said it almost has like aginger snap or even a molasses
cookie type flavor.
A little bit of a flavor to it.
I want the cinnamon mixed withit.
Oh, I'm sure it is.
I'm sure that's part of-typeflavor.
A little bit of a flavor to it.
I wonder if the cinnamon mixedwith it.
Speaker 1 (25:10):
Oh, I'm sure it is.
I'm sure that's part of it.
Speaker 2 (25:12):
I get a little bit of cinnamon.
It's not as prominent as whatthe other spice is.
Yep Boy, that is smooth and wow, yeah, and I mean that's
barrel-aged Mm-hmm, but there'sno burn.
Speaker 1 (25:23):
Man, that is good.
Speaker 2 (25:24):
Why don't you go first?
Since you got a good talk on it, I'm going a 4.0 on that one.
I like that.
Speaker 1 (25:30):
I think that is an extremely good flavor.
Speaker 2 (25:34):
It's like I said, I don't know if it's a ginger
flavor or and I'm sure thatcinnamon is what we're tasting
too but it's got that, or amolasses and cinnamon flavor
Super smooth, no bite whatsoever.
And to me it's like, like it'salmost like how do you say it?
Like, like, when you taste it,it's almost a a.
(25:55):
You're sitting at home by thefire right in the winter.
Just like a.
It warms you right up.
Yeah, you know what I mean.
I don't know how to describethat, but it's like.
Speaker 1 (26:06):
It's stupid good but I mean some of the other mexican
lagers you've had.
Speaker 2 (26:11):
It's kind of been like the peppers with it yeah,
this doesn't have, this doesn'thave pepper to it.
But it's really good it'swarming you up, yeah that's
you're going to four, I'm goingto 4.0 and I think this could be
in a discussion.
Speaker 1 (26:22):
Start by it.
Speaker 2 (26:23):
Yeah, for me, I'd put a star by this one.
So for for me, I still like thewhiskey barrel.
I do like and echo everythingyou said, all the work.
I mean definitely for a noviceor a beginner.
I think they would like this,because this is for a Mexican
lager.
That's real good.
I'm going to have to go.
I'm going to drop my rested.
Okay, the 3.7.
Speaker 1 (26:45):
Poor rested.
Speaker 2 (26:46):
It's the third time or second time.
Speaker 1 (26:47):
now you dropped it and I'm going to put this at 38.
Speaker 2 (26:49):
Okay, so I'm going to put this above the Rested.
Yep.
Just because I like it, I'mgiving it the kudos.
This is impressive, it's veryimpressive.
I think it's like dang.
That is really good.
All right, so which one?
Well, we've got the.
Let's do that triple.
Is it a triple double?
Yep, that one right there.
All right, is that what it wascalled?
(27:09):
Was the triple double orsomething like that?
Yep, one triple double coconutmilk stout.
Oh, all right, are you readyfor this one?
Yes, sir.
It says the limited release wascreated to showcase the
relationship between the woodand the incredibly rich beer
base.
At first sip, you'll mostlyexperience bourbon on the nose,
(27:32):
followed by a balanced nuance ofthe rich and smooth base of
melted milk chocolate.
On the surface, this beerappears to be bold and glowing
and glowing, glowing, glowing.
I don't know what glowing is.
Well, we're going to find out.
C-l-o-y-i-n-g Huh, okay, butperfectly tucked into the beer
(27:54):
is the addition of toastedcoconut, which turns everything
up a notch and adds a smooth,yummy character.
Whatever that is, that helpsprovide balance to this
incredibly complex and verydifficult to sound out words.
Wow, and this one, we upped theABV on it 14.8.
(28:15):
14.8.
And this is not our highest one, no.
So this is the triple coconut,triple, the triple double,
triple, double, triple, doublecoconut.
And boy, when they said thatyou can smell bourbon on the
aroma, you can smell bourbon onthe aroma, you smell it.
Wow, that's always a good thingfor me.
Oh, I can smell it.
You can taste it very thick.
(28:36):
Whoa, that one's.
That's a thicker mouthfeel.
It kind of reminds me of surlykind of boy I'm trying do you,
can you pick up the coconut init?
No, I don't.
The bourbon Overpowers.
Speaker 1 (28:51):
It's letting you know it's here.
Speaker 2 (28:52):
Oh yeah, it is definitely.
There's definitely some bourbon, it's very smooth.
No burn, no burn.
14.8%, no burn whatsoever.
But boy, I don't get coconut atall.
No, I wish there was.
I mean, we had a couple of goodcoconut beers.
Oh yeah, that the coconut wasjust perfectly in there.
But this one is this one.
(29:13):
I would definitely say ifyou're not used to drinking
barrel-aged beers, you probablyare not going to want this one,
because this definitely has astronger flavor to it.
Speaker 1 (29:22):
This is not a starter beer.
Speaker 2 (29:24):
No, no, and I think for the experimental it's
probably a good thing.
It's on the side.
I agree 100% with you.
I think if this was at the mainbig bar, they probably wouldn't
sell a whole lot of it, Right,and I think well.
So at their experimental barthere were six beers Three were
IPAs and three are barrel age.
(29:45):
So we of course, gravitatedtowards the three barrel age,
right, but this one for you andI, it's not bad.
No, it's not bad drink supersmooth.
So if you get a bottle of this,I might have to help you drink
this one, correct?
yeah I don't know if I'd drinkit all myself, depending on how
big a bottle it is yeah and and,like I said, that mouthfeel is
very thick.
It's a thicker, syrupy kind of afeel to it.
(30:08):
I kind of wish that.
The other flavors I really wishthe coconut would stand out,
but, like the malted milkchocolate, I don't get that at
all either.
I don't get that Really.
What I get is I get bourbon A.
What I get is I get bourbon, asmooth bourbon, a smooth bourbon
, very thick.
(30:28):
Um, do you get the smooth unamicharacter?
I don't know what that means.
So yes, I do.
How about bold and cloying?
Oh, that's what it was.
It's cloying, cloying, is it?
It's like a cat I could be, oris that, I don't know.
Or is that clawing I?
I don't know.
It's really good.
I mean 14.8.
I wouldn't have guessed it was14.8.
On the flavor, right, but it is.
(30:48):
It's more of a professionalflavor, I think, than an amateur
, so to speak.
Yeah, because you're notgetting as much of the beer
flavor.
You're getting a lot of thebourbon flavor, very much so
You're not getting as much ofthe beer flavor You're getting a
lot of the bourbon flavor, verymuch so.
Speaker 1 (31:06):
Do you want to go?
Speaker 2 (31:06):
first, are you confident?
How do I rate that?
Yeah, I like it.
I wish the coconut, especiallywhen that is one of the things I
called out.
Speaker 1 (31:14):
Yes.
Speaker 2 (31:14):
I'm going to go like a three point.
I'll go a three, six, okay,just because, like I said, I
love the fact that it's drinksmooth, it's, you know, kind of
that thick, syrupy mouth feel Idon't mind that, but I don't.
I don't get the coconut and Idon't get the um, what else was
it that we were talking about?
(31:34):
The malted milk, milk, the milkballs or whatever milk
chocolate.
Yeah, I don't get that flavoreither.
Maybe it melted through,correct, yeah, yeah.
So I mean overall, if theywouldn't have said that, I'd
have rated it higher.
But when you're looking,especially the coconut, when
that's kind of the big call outand you just don't get that
flavor, I think it's kind ofmissing a point.
(31:55):
So that's what I'm going with.
So, jim, what do you think Iwas going to say the same thing,
but I think that.
So, mike, we're up to our lastone, we're up to our last beer.
And this one I had to do adouble take when I saw it.
Yes, this is on theirexperimental and the name of
this one.
It's a barrel-agedice-distilled brown ale, 18.2.
(32:24):
.2% ABV.
So I wonder if ice distilled islike the old ice beers I know,
and I'm trying to find somethingon untapped on it and there's
nothing.
Well, when I click on it, ittells me about what a brown ale
is, but you can't find anywhereon Untapped about this beer
particularly.
(32:44):
It only puts that.
Oh, so they don't have adescription.
Speaker 1 (32:47):
Let me look at that here.
Can you open it up?
Speaker 2 (32:49):
I'm just going to see oh, right here.
Speaker 1 (32:51):
Oh, does it say more.
Speaker 2 (32:52):
Okay, you just got to scroll down farther.
So then this only talks aboutthe brown ale part.
Oh See, so that's why I waswondering if that's it doesn't
talk about this individual beer.
Speaker 1 (33:01):
Okay.
Well, no, this one does.
Oh, does it Okay.
Speaker 2 (33:04):
It says taking advantage of our relationship
with Holiday Distillery inWeston, missouri.
In the cold winter weather lastyear, our brewers created this
barrel-aged ice-distilledImperial Brown Ale.
After aging for 15 months inbourbon barrels, our barrel
aging team allowed this beer tofreeze outdoors during the
(33:25):
winter.
Wow, okay, this process is anod to the historical icebox
style, where freezing allows thealcohol and flavor to rise.
Once the ice is removed, theremaining beer is a bold,
flavorful and high alcohol treat.
Wow, because you know your wife.
Her great uncle used to deal inice along the railroad.
(33:49):
Oh, really, back in the early1900s he like sold ice.
He had the biggest trout pondin the state of Wisconsin,
really.
At the turn of the century.
I did not know that your wifewas pretty important, pretty
important, yeah.
And the rail line came rightthrough the town and he would
sell the ice to the ice and hehad a sawmill and then put the
(34:11):
ice in the packet with sawdustso it didn't melt and then ship
it all over.
With the food, like eggs and allthe meat and stuff.
So yeah, try that bad boy Jim.
Wow, it's got a good aroma,it's got a very good aroma and
the flavor for 18.2%.
Wow, that's pretty smooth.
It's got there's a little bitof alcohol flavor A little bit,
(34:33):
but Not bad, not as bad as I wasexpecting I was expecting it to
be.
Whoo, for us that's good, thatis, that is good.
Your normal person may not likethat, right, but that is that's
good.
So how many 18 percenters?
You think we not many.
I mean that's that is up thereon the upper end of the scale.
(34:54):
Oh yeah, I mean honestly,because I I would say let's,
let's take utopia out of the mix, because that's a different
animal yeah yeah, I'll bet you.
Probably less than 10 of it,right?
Oh, I was going to say I'll betyou this high ABV, I'll bet you
we've done.
Yeah, I'd say 10 at the most.
I was going to say, and most ofthem have been really super
(35:16):
either sweet, yep, or eitherAvery sweet or so bourbon you
can't even drink it, right, yep,or either avery sweet or so
bourbon you can't even drink itright but this one is is pretty,
pretty crazy.
Just that that and doing itwhere?
Because what they do when theyfreeze it, it freezes the water
out and it leaves the alcoholall.
So that's what's, and that'swhat they do remember, not that
(35:39):
many years ago, remember icebeer was a big thing, but that's
what they did.
They would freeze it, take thewater out and then it was up the
ABV, but they were upping it to6%, not 18% Triple that beer to
this.
So that is crazy, that's good.
(35:59):
And I don't have any bad burn.
No, that is unbelievable.
That's crazy.
And I don't have any bad burn.
I don't have any.
No, that is unbelievable For an18%.
That is super smooth, crazy.
Good, I'm impressed with that.
Well, what do you think I'mgoing to?
4.1.
4.1?
Honestly and I'll starve that Iwant to talk about it, at least
for our beer of the year, andit's a brown ale.
(36:20):
It's a brown ale.
That's the craziest thingthat's a.
We've never had a brown alethat's even remotely been close
to the list have we had a brownale in the threes.
Uh, probably not, not, notprobably high threes, but I mean
, right, probably probably blowsthe doors off most brown ales
and of course it's hard tocompare this to your normal
brown ale.
But this is crazy good, it'svery good.
(36:43):
Yeah, this is, I'm going tostick right with it, I'm going
to say a 4.1.
I like it too, and there's, Imean for style of beer, 4.1 for
a brown ale.
I think we're almost out of ourmind, but it's that good, it is
very good.
So, man, I tell you what dude.
So, being here at Boulevardseeing what they have to offer,
(37:04):
trying these things, especiallythose experimental ones, yes, it
is crazy, and I'm glad wedecided to stop here.
Right, this has been a reallygood trip.
I mean, this is the best place.
I mean, if you're in KansasCity, you've got to come here.
You've got to come here.
Here we're gonna try and hitanother one or two right, kind
(37:24):
of working our way back out ofkansas city, but I'll guarantee
this is going to be the best,the top right, you know, oh for
sure.
And boy, as far as the beers wetried, I mean we didn't have a
clunker.
No, I'll see you.
Look at, the lowest ones we hadwas like a 3.4 right, that's,
that's pretty good, that's crazy.
All are way above.
The lowest ones we had was likea 3.4.
Right, that's pretty good,that's crazy.
All are way above average.
And we had two or two of themfor sure, three of them that
(37:48):
we're going to consider for beerof the year and we're going to
have to check downstairs intheir gift shop to see what we
can take with us.
Because I know we can get acrawler here.
But those experimental oneswere a little expensive on the
crawlers and we still got a fewmore days here yeah so you know
you don't want to leave it out.
Yeah, you don't want to blowyour wallet at one their first
(38:10):
stop.
So but yeah, I'm 100 agree.
I mean we, even with that woodreserve down a little bit lower,
it was still not that bad.
No, I mean, I think we for abrewery that we like now, if we
would have been able to havefull glasses of these, that
would have been oh yeah, we justdid the small, we did it five
(38:31):
ounce pour, just so we couldtaste right a group of them and
let you guys know what we thinkof them.
But yeah, if we would have hadmore time and could have had a
bigger glass.
Yeah, these are crazy.
Speaker 1 (38:43):
We may not go to the next bar.
Speaker 2 (38:45):
Yeah, we may be sleeping here, but yeah, I very
much enjoyed coming here.
This is very much worth thevisit here to find it.
Speaker 1 (38:54):
Oh, exactly, it's not easy to find.
Speaker 2 (38:56):
No, it's kind of right downtown Kansas City.
It looks like it's an oldwarehouse district, yep, but
it's worth it.
But, boy, once you find it, doyourself a favor and stop,
because it's and there is aFerris wheel just down the road
a little bit here.
And it's still going around.
And it's still going around.
So I don't know, but I'm notgoing to hit that, not after
(39:16):
drinking a cup, no, no.
But yeah, I'm glad we got tocome down here.
I'm glad everybody's having agood time, yep, and we will be
stopping at some other placesand do some more on-location
stuff for you folks.
But yeah, jim, thanks foragreeing to come down.
Yeah, thanks for inviting me,buddy, and checking it out and
we're going to have to go backand check some more beers out
(39:36):
here.
Yeah, there you go, awesome.
Well, hey, ladies and gentlemen, thanks for listening and, like
we always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, bye.
Speaker 1 (39:46):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy 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
(40:06):
your beer is cold.
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