March 21, 2025 • 50 mins
What happens when you put six Irish beers in front of two craft beer enthusiasts? A St. Patrick's Day adventure that reveals the surprising truth about Irish craft beer.
The Northwoods Beer Guy and his co-host embark on a post-holiday tasting journey through various Irish beer styles, from dry stouts to red ales and beyond. Starting with Phase 3's Claddagh Irish Dry Stout, they discover an approachable alternative to Guinness that might appeal to novice craft drinkers. As they work through The Knot Irish Red Ale, Johnny Blood Red, Busted Knuckle, and more, a pattern emerges - these craft versions struggle to match the depth and character of their established commercial counterparts.
Between sips, fascinating tidbits emerge: St. Patrick wasn't actually Irish but was kidnapped by Irish pirates; blue was originally associated with St. Patrick before green took over; and the Chicago River was first dyed green to trace sewage leaks, not celebrate the holiday. The hosts also share the amusing story of football legend Johnny "Blood" McNally, who famously negotiated his Packers contract down from $110 to $100 per week specifically to preserve his right to drink after Wednesdays.
The tasting concludes with Lakefront's Export Stout, which delivers more pronounced flavor but perhaps not in the most appealing way. This leads to a surprising admission from the typically craft-beer-championing hosts: sometimes the established brands like Guinness and Killian's might actually be the better choice when it comes to Irish beer.
As they put it, "That's why the leprechauns are so angry - they're looking for good flavorful beer!" Whether you're a craft beer enthusiast or just curious about Irish brewing traditions, this episode offers honest insights and plenty of laughs.
Join us for our next adventure and remember - may your campfire always be warm and your beer always be cold!
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 northbeerguy@gmail.com.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:40):
Oh boy.
Speaker 1 (00:42):
Ladies and gentlemen, you know what that means.
I do.
I have a pretty good idea it'sturkey hunting season.
Yeah, that's it.
No, that wasn't it at all.
Speaker 2 (00:53):
Oh, because I was going to say not to cut your
excitement off but we just saw50 turkeys out at the farm today
, just going crazy everywhere.
Oh, my word Toms hens struttingrunning.
Speaker 1 (01:07):
I haven't seen that many by our house yet, but I saw
like six or eight like a weekago, but I haven't of course you
know.
Speaker 2 (01:14):
So, yes, it's definitely going to be spring
hunting time here, is it?
Is that what you meant?
That's coming up, that's comingup.
No, no, that's not what I well.
Speaker 1 (01:20):
first things first.
Oh okay, hey.
Ladies and gentlemen, welcomeback to the Northwoods Beer Guy
podcast.
This is Mike the NorthwoodsBeer Guy, and, as always, I'm
joined by the best co-host thatI could afford.
Thanks, buddy.
Hey, how are you doing?
Speaker 2 (01:32):
I'm doing well, man.
How are you doing?
Great, excited yeah.
Speaker 1 (01:36):
Beer drinking time.
I say we're finally well worththe stop.
That was definitely worth it inand of itself.
And the other ones were justkind of bonuses on top, but I'm
really glad that we went therebecause that's one of the big
breweries you know that we'vealways talked good about.
Speaker 2 (01:57):
Too bad they can't make a brewery around here so we
can have it closer to visit,because that was well worth the
trip.
Speaker 1 (02:03):
That was a long trip, but, yeah, it was worth it.
No, what I was going to say isthe music that was playing.
Is, you know, today's Friday,and four days ago was St
Patrick's Day?
I almost forgot about that.
Yeah, so we didn't want to missout, you know, because we
thought people might be upsetthat we didn't do a St Patrick's
Day episode, so we're doing ittoday.
Speaker 2 (02:24):
All right.
So we got a whole bunch ofGuinness, right.
Speaker 1 (02:27):
No, we don't even have a single Guinness on the
table.
No Guinness, no Guinness on thetable.
Speaker 2 (02:31):
Oh all right.
Well, now you really have meintrigued by what we're going to
be drinking.
Speaker 1 (02:35):
Yeah, I mean, basically how it happened is I
went to the beer shop and justsaid, hey, what do you got for
Irish beers?
And they actually had sixdifferent beers, nice, and I
think we've only had one of them.
Okay, so this should beinteresting.
We've got some different stylesNice, all different breweries.
(02:56):
As far as together, you knowwhat I'm saying.
Right, right, we don't have twofrom any one brewery.
Speaker 2 (03:00):
Well, you can't beat that, then right yeah.
Speaker 1 (03:05):
No, exactly.
So yeah, we're going to try alittle bit of that and see how
the leprechauns treat us.
Speaker 2 (03:08):
All right, Well, so I think, am I correct in saying
these are all a sort of Irishale?
We have a stout, we have a dry,we have some other but there's
Irish and ale were the only twocommon themes.
Yeah, there was a bunch ofdifferent words in the middle.
Speaker 1 (03:23):
Yeah, exactly, and dry was in some of them.
Yes, and I will tell you thisimperial was in another one I
did see that, yeah.
Speaker 2 (03:31):
So it looks like we're going to get our
leprechaun going.
We're going to get somethinggoing, I think.
And you know what the othergood part is.
I'm not going to ask you any onthis episode.
Nice, I did bring some becauseit looked like there was a lot
of information just trying toexplain the different styles,
yep.
So maybe that'll help thelisteners out there if we can
just maybe do that form.
Oh sure, rather than having funat your expense.
(03:54):
Oh, I appreciate that.
Speaker 1 (03:55):
See, my ego was taking a beating there for a
while.
Speaker 2 (03:58):
There we go.
We're going to pump you up.
Speaker 1 (04:00):
Yes, I did have a little bit of just St Patrick's
Day facts that I had brought.
Speaker 2 (04:07):
But we'll see how time goes.
Speaker 1 (04:09):
Yes, we'll see how time goes.
Speaker 2 (04:10):
Perfect.
Speaker 1 (04:15):
So what are we going to start with?
Well, hey, so the first threecans.
We got four cans total and twobottles, and three of them are
pint cans and then a regularsize can besides the two bottles
.
All right, so the first one,and now these are in order of
ABV yes, kind of like what wenormally do, and the first one's
by phase three.
Oh, before.
Speaker 2 (04:33):
I forget too, what is our scoring system?
Again, Our scoring, oh yes very, very good.
Speaker 1 (04:38):
Our scoring system is from zero to five by tenth of a
point.
If it's average to us it's 2.5.
Okay, so anything above 2.5 isbetter than average.
4 is elite kind of that eliteclass.
Anything.
4 or 5 is really elite, yes,and then of course the same the
other way.
Where they're elite, anotherway.
Speaker 2 (04:59):
Okay, all right, and how many of these have you
tasted Of the ones that we'rehaving today?
No registered on untapped.
Speaker 1 (05:08):
Right now, I believe I am at 5,565.
Speaker 2 (05:12):
A couple Just a couple, okay, all right, so
that's a good sign.
So you know what you're talkingabout when you start.
Speaker 1 (05:18):
Well, I wouldn't say that, but at least I've drank a
bunch.
Speaker 2 (05:21):
There you go, all right.
So sorry for the interruption.
Let's go back.
What's our first?
Speaker 1 (05:26):
one, so our first one is by Phase 3.
And we've had a few beers fromthem Not a huge amount, but we
have had some and they'reactually out of Illinois Lake,
zurich.
Speaker 2 (05:36):
Lake Zurich, yep, and this is their boy, how do you
pronounce that?
Speaker 1 (05:41):
Clada, yeah, clada.
Is it clada, yeah, clada, clada, c-l-a-d-d-a-g h?
Yeah, and I'm sure it's like anirish word.
And we apologize, I'm notexactly sure how to pronounce it
.
It is a dry irish, dry stoneright.
Yep, 4.2 percent abv.
Now that's the one thing.
Most of the irish beers I thinkwe've seen are fairly lower
(06:03):
right.
Not that 4.2 is really superlow or anything, but they're
kind of lower abv.
Yes, so I do.
You want to?
Speaker 2 (06:11):
all right, you want to, you want to pour?
And I'll read yeah, don't comeexpecting a pastry.
Oh, you won't find it here.
Oh, all right.
Well, I wasn't guessing it'snot going to be real sweet.
Yes, extremely simple at itscore, a traditional
representation of pale ale, malt, flaked oats and roasted barley
(06:33):
.
That's it Roasted, creamy, lowABV deliciousness that will make
you appreciate the littlethings Like a leprechaun.
Well, see, there you go.
So this definitely has a stoutcolor.
Yeah, it is, that is.
Is it black or is that justdark brown?
I think it's it's.
Speaker 1 (06:53):
I think it's black it is dark.
You cannot see through this now, you know one thing like you'd
said, we had printed off someinformation on the styles yes,
because that's one you know,we've always asked each other
and it's like sometimes it'shard to say what it is.
But now what we found out on anIrish-style dry stout is that
it's a black beer with a dry,roasted character thanks to the
(07:17):
use of roasted barley.
Okay, the emphasis oncoffee-like roasted barley and a
moderate degree of roasted maltaromas define much of the
character.
Hot bitterness is medium tomedium high.
Okay, all right.
This beer is often dispensedvia nitrogen gas taps that blend
that lend a smooth, creamy bodyto the palate.
(07:40):
So I didn't hear the no, thisone apparently didn't have that
Ah.
Speaker 2 (07:45):
So this one.
Speaker 1 (07:46):
they went cheap on us .
So an example of a dry Irishstout that most people wouldn't
know is Guinness Guinness Drot.
Speaker 2 (07:55):
Oh, okay, it's going to be like your classic example
of a dry Irish stout Gotcha.
Speaker 1 (07:59):
Okay, and it does say that they're dark in color.
Appearance is black or verydark brown.
Yeah, and mouthfeel they oftenhave a smooth, creamy mouthfeel,
especially when served viadraft with nitrogen.
Speaker 2 (08:14):
With nitrogen.
This doesn't have nitrogenRight.
Speaker 1 (08:17):
And then the ABV.
On these, they say typicallyare anywhere from like 4% to 5%
Lower ABV, lower ABV, all right,so let's check her out.
So it is definitely a darkerbeer.
Yeah, oh, there's aroma.
Oh, that smells.
It smells.
I wouldn't say it smells likecoffee per se, but it has that.
Like the roasted malts?
Yes, for sure.
(08:37):
I think everything I read isthey're a lot more malt forward.
Okay, so let's try her out.
Ooh, there's flavor.
I would say it's not quite asdistinct as like Guinness, right
, being that you know real darkkind of flavor, but this one
definitely is malt forward,right.
Speaker 2 (08:57):
It's not bad, I guess .
I mean I have had a Guinness ortwo, but it's hard to remember,
you know, after drinking a fewdifferent beers.
But I mean I think this is apretty good representation of an
Irish dry stout.
I think in my opinion it's notover the top in flavor.
I mean like now the finish isreal smooth.
I mean I don't even have aflavor in my mouth anymore.
Right, it's kind of like justdissipated right away.
Speaker 1 (09:18):
I see it lingers a little bit, but it's kind of
gone fairly quickly, right.
Speaker 2 (09:22):
I mean, I think for the novice or introductory craft
beer drinker, this would beprobably a good one to try.
Yeah, it's not bad at all.
Speaker 1 (09:31):
I know people and I'm sure you do too that they think
Guinness is just way too stronga flavor.
Right, you know, and it is astronger flavor.
This one is not that.
No, you know, and if somebodyout there hasn't ever had an
Irish dry stout, this could beone to try, you know, because,
like you said, I think theflavor does dissipate fairly
quickly and it's not like I said.
Speaker 2 (09:52):
It's just not that dark a flavor as Guinness and
I'm, I guess, a little bitintrigued when it says the hot
bitterness.
Yeah, I don't really get hop.
I get the more malted.
Oh, yeah, for sure the roastedmaltiness all the way through,
but not much for medium tomedium-high hop.
(10:13):
Huh.
Speaker 1 (10:14):
I was going to say, if anything, maybe on the
initial swallow you get a verylittle bit on the swallow, but
that's it.
Speaker 2 (10:22):
I mean, I really don't taste a whole lot of hop
otherwise, and you know, itreally has me intrigued by when
it says you know, if it is undernitrogen it might even taste a
little bit smoother too.
Yeah, it would take.
You know, we've always found itmakes them a lot creamier, a
lot smoother, yep.
So what are you thinking of thescore?
Speaker 1 (10:40):
Boy, this one isn't too bad.
Boy, this one isn't too bad.
I think we kind of describedthe whole flavor already, you
know, and I really didn't pickup like very much of a coffee
flavor at all.
No, it was definitely thatroasted malt.
Yes.
Like you said that wasdefinitely the aroma and the
flavor, both, yeah.
So I'm going to say, on thisone I'm going to go like a 2.8.
Ooh, I don't mind it, I, Idon't mind it, I could drink.
(11:02):
I think I could drink a can ofthat, even though it's a bigger
can.
I could do that for sure.
And because you know I do enjoyGuinness, right, and this is a
little bit smoother, yeah, Ithink, than a Guinness is.
Speaker 2 (11:15):
Well, I think you just about surprised me with
your score.
I didn't think you were goingto go quite that high.
I was not expecting it.
I was thinking, I mean becauseGuinness has got quite a bit of
time in producing their beer.
Oh yeah, so they're alreadyoutclassing this.
So I don't know if I could putit in the same category with a
Guinness.
I mean very good representation, by all means.
(11:35):
I think I'm going to be pushingcloser to the center lines.
I'm going to go a 2.6, one stepabove average.
Sure, sure, Nothing wrong withit, but they have a few more
hundred years to go to catch upto Guinness.
Speaker 1 (11:46):
Right, see, I'd have to look.
I think Guinness I may have hadaround a three Okay, so I don't
think it's quite on that levelbut, like I said, I did go a
little bit higher just because Ithink it's a little bit
smoother, where a new personcould probably drink this one.
Speaker 2 (12:02):
For sure, hands down.
I 100% agree.
Speaker 1 (12:05):
Interesting.
Speaker 2 (12:06):
All right.
So I guess, since we don't haveany good questions, should we
just keep on rolling?
Speaker 1 (12:11):
Yeah, we can keep going.
Now the next one is also in the16-ounce can Yep.
But this one is also in the16-ounce can Yep.
But this one is an Irish redale and this is by Appalachian
Brewing Company and it's calledthe Knot.
The Knot and the artwork onthere is kind of that Irish or
(12:33):
Celtic design.
Speaker 2 (12:36):
I guess yeah.
Speaker 1 (12:39):
I don't know what else you'd want to call it,
because the first one I shouldhave said was is that a heart,
or what is that?
Speaker 2 (12:43):
Is it a hand on the bottom?
Speaker 1 (12:44):
There's hands, but I don't know what they're holding.
Well, ladies, and gentlemen,you'll see it on the picture.
Speaker 2 (12:48):
Right.
So that's definitely different.
Speaker 1 (12:49):
This one is black can green, kind of like line art
drawing, but it's a Irish red,yes, and this is 4.8%.
So what did you find out onthis one?
Speaker 2 (13:02):
So brewed with toasty malts and a splash of roasted
barley, for that rich red colorand depth of flavor.
Malty, but not caramely oroverly sweet, balanced and meant
for drinking.
Oh, exclamation point.
Speaker 1 (13:20):
Well, I got to like that, Wow.
And now on an Irish Red.
The information that we hadfound out is that an Irish Red
beer is known for its uniquemalty taste and is on the lower
side of the bitterness andalcohol content scales.
If you love American craft beer, theish red ale beer remains a
great style for beer lovers toseek out and appreciate.
Speaker 2 (13:42):
So let me see I had a little bit of challenge today.
When I was looking this one up,I found two different beers,
the exact same name, the exactsame style really, and I'm
looking at this can now.
So this was actually made byPhase 3.
Speaker 1 (14:00):
Oh Well, then we had a faux pas.
Speaker 2 (14:03):
Yes, so I wanted to make sure.
I mentioned that because I wasunsure, because when I looked on
the Internet it said the Knotand it had Appalachian Brewing
Company.
No, and it had the same exactdesign.
Speaker 1 (14:16):
So when I sent you the pictures of these, the name
of the brewery is very hard tosee on there, right?
You know what I mean?
I mean it's the same green, butit's very thin lines.
Yes, so we apologize on that.
Speaker 2 (14:30):
So this is actually by phase three as well.
Speaker 1 (14:32):
Phase three Now, the information that I found on
Irish red ale is it's typicallya deep copper red to reddish
brown color with a tan or offwhite head, and that's
definitely what this, yeah, yep,the well-known example that
people around here, anyway inour area, would, would recommend
or would recognize, I shouldsay, is killian's irish.
Oh, there you go.
(14:52):
Yeah, they also said a kentuckyirish red ale, but I don't
don't know who made that, butthe killians we for sure have
had.
Speaker 2 (14:59):
Yep for sure.
Speaker 1 (15:00):
And then it's the mouthfeel that the Irish red
ales are typically medium-bodiedwith a smooth and easy drinking
character.
All right, so did it say Okay.
Alcohol content they typicallyrange from 4 to 4.8.
Speaker 2 (15:15):
So that's right for this.
Yeah, 4.8, right on the upperend of that scale.
Speaker 1 (15:18):
Now, this is definitely that copper color.
Speaker 2 (15:21):
I wouldn't even say it's red, though it's not really
reddish, it's more copper, it'smore copper, for sure, boy.
Speaker 1 (15:26):
what did it say for aroma?
Hints of caramel, toasted maltand sometimes a touch of floral
or grassy hop character.
Speaker 2 (15:34):
There's not a lot of aroma to me Is there.
Speaker 1 (15:36):
Pretty muted, I could drink that.
That's pretty.
Not a lot of flavor, though Nota lot of flavor.
Speaker 2 (15:42):
It's pretty muted on everything.
Nothing really sticks outflavor-wise.
No, I agree 100% with you there, boy.
It's not hard to drink, butit's just there's not much to it
.
There's not a lot there.
I don't know what.
Now this I know you mentionedKillian's Yep, I think.
If I remember correctly, theyhad some pretty good flavor.
Speaker 1 (16:03):
Yeah, I say that one has more flavor than this, so
that's kind of interesting.
Speaker 2 (16:08):
Yeah, and I guess it's hard for lot of the flavor
end part, the parts that you andI like.
And it's not even like thefinish there's nothing, there's
no.
I don't.
Speaker 1 (16:26):
There's just nothing.
This is one of those.
We could drink a whole bunch ofthem just because there's not
the 4.8%.
Yes there's that, but I don'tknow.
Fl yes there's that, but Idon't know.
Flavor-wise and aroma.
Speaker 2 (16:37):
it's really kind of a bummer, yeah, and you're
getting a big 16-ounce can too,so you're getting a lot of beer,
but you're not getting a lotthere.
Speaker 1 (16:45):
Not really a lot to make you come back for more, I
mean.
Speaker 2 (16:48):
I could drink a can, but I don't know if I'd want a
second one, because I'd have togo to the bathroom without even
knowing what I tasted.
Speaker 1 (17:00):
I mean on the finish, I do get a very, very minimal
hint of a maltiness but that'sit very minimal.
Speaker 2 (17:03):
Yeah, very.
I mean like, and it's right atthe end, you know very, very
slight.
Speaker 1 (17:07):
Yeah, huh.
Um, well, that's a wower.
Well, okay, phase three um yeahit's not a bad beer, but
there's just not.
What we look for is reallyflavor, aroma, stuff like that.
There's really not a lot therefor us.
Speaker 2 (17:20):
Right, I mean, you're putting all these good things
in your beer, but maybe add alittle bit more to give it a
little bit more flavor to it.
I mean especially if whateverroasted barley, toasted malt,
add a little bit more, or maybea different type, maybe.
Speaker 1 (17:33):
Yeah, just something Right.
Well, why don't?
Speaker 2 (17:37):
you kick her off and you know, I think we've hit a
lot of the important parts on it.
Yep, it's, it's lackingsomething.
I don't know what it is, butit's lacking.
I'm gonna go 2.3, okay, alittle bit below average, only
because the flavor's not there.
Speaker 1 (17:51):
Yep I'm just gonna.
I'm gonna go 2.4, just oneabove.
I think I was gonna go average,but there's not flavor really,
so it's kind of it's notoffensive at all.
And I could drink it.
But I agree with you where youget done with it and you'd be
kind of like what did I justdrink?
Because there's just not a lotof distinctiveness to it.
Speaker 2 (18:09):
Oh, 100% agree, You're spot on, well, I guess we
can.
Speaker 1 (18:13):
Or would you like to hear one little factoid?
You got a factoid I have afactoid I could read to you, all
right.
Speaker 2 (18:19):
Because I got a few on the next guy, let's see.
Speaker 1 (18:23):
So St Patrick, you know we always think is Irish,
right, he was actually not Irish.
He wasn't.
Speaker 2 (18:29):
No.
Speaker 1 (18:30):
He was actually born in what is now Wales or England.
Speaker 2 (18:35):
Okay, Not Ireland.
Speaker 1 (18:36):
Wow, all right, he was actually at the age of 16,.
He was kidnapped by Irishpirates.
Oh Arr.
Arr and he turned into a slaveOkay, he was never canonized,
okay, okay.
Now here's the colorassociation.
While green is now the dominantcolor of St Patrick's Day, the
(18:56):
color blue was originallyassociated with the saint.
Did not know that?
No, I had no idea.
Now here's one I think somepeople might know A shamrock,
the three-leaf clover.
Do you know what it basicallyis said to represent?
No, it represents the HolyTrinity to the Irish people.
All right, because they'reCatholic.
(19:17):
Yeah, very.
Speaker 2 (19:17):
Catholic Because they're Catholic.
Speaker 1 (19:18):
Yeah, Very Catholic Now here's one and I'll leave it
on this one.
Well, let's see we got.
We'll do two of them, all right.
One is about leprechauns.
Leprechauns, those short guys.
Leprechauns, mischievous Irishfairies, are commonly associated
with St Patrick's Day, thoughthey are not directly linked to
the saint's history.
(19:39):
Wow, okay, so he never tried totake their pot of gold, all
right.
And I was thinking about it.
I thought you know honestly, myknowledge of leprechauns comes
from?
Is it Darby O'Gillis in thelittle Darby O'Gill in the
Little People, that movie fromDisney, it was back in the I
can't remember if it wasactually first made in the 60s
or 70s and then the horrormovies Leprechaun, there's like
(20:00):
a bunch of those.
That's what my knowledge comesfrom those.
All right, the other one I wasgoing to say.
You know, in Chicago they dyethe river green.
Yes, do you?
And this is crazy.
Do you know why they first didthat?
No, they first did it notbecause of St Patrick's Day.
They originally did it to tracesewage leaks in the river.
Yowza.
(20:21):
But now they just do it for StPatrick's Day as the tradition.
So kind of crazy stuff.
Speaker 2 (20:26):
So still don't drink the water.
Speaker 1 (20:30):
Yeah, don't drink the water, especially if they were
looking for sewage leaks.
All right, all right.
Well, hey, the next one we haveis by Titletown Brewing.
Now, we've had beers from thembefore.
Yes, we have, and this one isalso an Irish Red Ale and this
is Johnny Blood Red and it's 5%ABV and 20 IBUs.
(20:50):
Nice, so this one, compared towhat they said they usually
range for, abv is just a littlebit higher, right.
Speaker 2 (20:56):
A little bit of what we might be stepping out of our
own comfort zone.
Yeah, I did not know a lot ofthe interesting stuff about
Johnny Victor McNally.
Okay, now that's NicknamedJohnny Blood.
Oh, I'm guessing.
Speaker 1 (21:11):
There's a reason.
Speaker 2 (21:13):
Well, I looked and looked and tried to figure,
tried to find out why there wasblood in the name and found
nothing.
Speaker 1 (21:18):
Oh.
Speaker 2 (21:19):
So I guess that's one .
I looked and looked and triedto find out why there was blood
in the name and found nothing.
Oh, so I guess that's oneinteresting thing.
Yeah, his nickname forsomething, so I don't know why
that is, but here's a.
I thought this was a good one,since we're a craft beer podcast
yeah.
Because he was, you know, veryfamous football player.
Okay, one of the original 17inducted into the Pro Football
Hall of Fame.
Speaker 1 (21:37):
So a very good football player.
Speaker 2 (21:39):
I think he had a long like 50 years, 50 years, so he
was a player.
World War II coach oh gotchaFrom the very beginning.
Okay, so when he was with theGreen Bay Packers?
Wait a minute.
Speaker 1 (21:54):
He was with the Packers.
Yes, for a short period of time.
Speaker 2 (21:57):
Oh, okay.
So Curly Lambeau firstnegotiated a contract with
McNally to play for the Packers.
He offered him $110 a week ifhe wouldn't drink after
Wednesday.
Speaker 1 (22:09):
Really.
And $100 a week if he did so, a$10 fine, so to speak.
Speaker 2 (22:14):
Right by drinking Wow , wow.
You know, johnny Bloodallegedly took the $100.
Speaker 1 (22:21):
He was like I can't quit drinking, Never mind.
Speaker 2 (22:25):
Although a later story said Lambeau said he would
give him the $110 and let himdrink on Wednesday for being so
honest about it.
Oh wow, I thought that was apretty interesting.
Speaker 1 (22:35):
That is crazy $100 if he drank on Wednesday or later
and $110 if he didn't.
And he said, nah, I got to take$100.
I need to have my couple beers,that is funny.
Speaker 2 (22:47):
So how many beers, if that's in the 20s could you get
for $10?
A lot, I'm guessing Right, Wow.
So I had to make sure I broughtthat up because that was pretty
cool In this day and age.
Speaker 1 (22:56):
you'd have to probably take away like a
million dollars or something,$110 a week, that is crazy and
he was in the inaugural class.
Of the 17 original members.
What position was that he was?
Do you know that?
I don't know, and he was amember of the 1930s All-Decade
Team.
Speaker 2 (23:14):
Let's see, I'm trying to see here?
Speaker 1 (23:16):
Oh, it doesn't, but he was in the group of the first
eight to ever be inducted.
Speaker 2 (23:20):
That's pretty crazy, Well, hey.
Speaker 1 (23:22):
I guess let's.
Speaker 2 (23:23):
All right.
Well, let's see how good JohnnyBlood is.
Now, this one's a little more,Not copperish.
Speaker 1 (23:28):
No, this is a little more red, yep.
Speaker 2 (23:30):
Or if it has to do with the Johnny Blood.
Not much aroma.
Speaker 1 (23:33):
Yeah, not much, but almost a tinge of a little
sweeter aroma.
At least that's what it kind ofseems like.
That one has a little bit moreflavor, but still not a whole
lot.
Speaker 2 (23:43):
Right, a touch more flavor.
I mean it's not bad.
I mean there's nothing.
I can't really say anything badabout it.
It's just not a lot of flavor.
I was hoping kind of a littlebit more.
Speaker 1 (23:55):
You know, that's the one thing, though, when we've
had like red ales not Irish red,but just red ales they really
don't have a whole lot of flavor.
It seems like.
Speaker 2 (24:01):
Right.
I mean, and I wonder, I don'teven know why, because there's a
lot of beers we've had that hadthat very good roasted barley,
roasted malts, I mean a lot ofthem really tasted good, I mean,
and the people that put them inweren't afraid.
But I mean some of these.
It's like are you brewing forthe masses?
Right, are you a little afraidto put a little bit more flavor?
Speaker 1 (24:19):
I don't know.
Like I said, compared to thenot, this one does have a little
more flavor.
Yes yes, you know, but stillit's not much, but there is a
little bit more there, so youcan definitely tell the
difference.
Speaker 2 (24:30):
I definitely like this Irish red, ale more than
that.
Yeah, that last one.
Speaker 1 (24:34):
Yeah, I would agree with you on that.
Like I said, the color isdefinitely more, definitely more
, of that reddish, where theother one was that copper yes,
you know, but this one.
Why is it red?
Because it's a red ale, oh why?
Speaker 2 (24:45):
But the other one was a red ale and it was copper.
Yeah, now you're getting intothose questions.
I don't know how to answer.
Yeah, I don't.
Again, this is kind of like theif anybody listeners know and
want to send us, yeah, let usknow.
Speaker 1 (24:57):
Let us know, because that is interesting.
Why is there that variation?
Because it really didn't gointo that.
We don't know, but we'd like toknow.
Speaker 2 (25:06):
We would definitely like to know.
We'll even let everybody elseknow if we find out.
Speaker 1 (25:07):
For sure All right, Well, hey score-wise, I'm going
to go 2.5.
Right down the middle I'm goingto go a step up.
From the knot Yep.
Because there is just thatlittle, a little bit of a hint
of a flavor, a little more thanthe Knothead.
This is definitely more of areddish brown instead of the
copper, yep.
And again, aroma.
There wasn't a whole lot, but Ithink between the two I'd
(25:30):
probably rather drink this onebecause it does have a little
bit of flavor.
Speaker 2 (25:33):
Yes, I echo exactly what you said.
I'm going to go with 2.5 aswell.
I definitely like this one.
I mean, I think I might evenlike this one.
I know I gave the first one alittle bit higher score, but I
think I actually like this onebest of the first three.
Speaker 1 (25:45):
Yeah, I agree with you, to be honest with you, even
though my score is lower aswell.
This one I could see going backfor maybe another can at some
point if you were somewhere.
And they had this, yeah, moreso than the other two, but you
know, know, not so bad.
I mean those.
They were all pretty decent,you know, and good
representatives, I think, of theirish yes beer.
(26:05):
So it's.
I'm hoping that the next oneswe have maybe step it up a
little bit.
Speaker 2 (26:10):
Well, I hope so oh yeah, because I mean this.
I knew that we were.
We were always on thin ice, notknowing a lot of about irish
beers, but, boy, I mean I wonderwhat would it, what happened if
you put some of these, somebourbon barrels?
I don't know, I wonder whatthat would be like, or if
anybody has done that.
Speaker 1 (26:27):
If anybody out there knows, let us know because that
would be an interesting, becauseyou think about it like the
first rate, there's not muchflavor, right?
So you're going to probablyreally get hit with the bourbon,
right.
Speaker 2 (26:37):
Throw some flavor in there somehow.
So I don't know.
Speaker 1 (26:40):
And who knows?
And now we do have some otherones coming up here that do step
it up a little bit in ABV, yes,so it'll be interesting to see
how those compare.
I'm sure hopefully there'sgoing to be more flavors, so
we'll see what happens on those.
Speaker 2 (26:53):
Well, the next beer.
I found some interesting stuff,too, that I was not aware of.
Speaker 1 (26:59):
Okay, well, the next two that we have are actually
the ones that are in bottles.
Yes, so the first one we haveis by Gray Brewing that's out of
Janesville, wisconsin, and thisis their Busted Knuckle Irish
Style Ale.
Yes, and if you look, he's gota very mean-looking leprechaun,
I'm guessing.
Yes, he looks like he's nothappy and he wants to fight.
(27:21):
He's kind of showing his gunsout and he's not real happy
looking and this one is 5.2% ABV.
Speaker 2 (27:30):
So this Irish-style red ale is a special blend of
our four types of malted barleyand three varieties of hops.
It's medium-bodied ale showingoff a deep reddish amber color
and think tan bubbly head.
The aroma is sweet and light,followed by moderate caramel
malt flavors with light roastedfinish.
Speaker 1 (27:54):
Okay, hmm, well, this one again.
This is more of that definitelyan amber color.
Speaker 2 (27:58):
Yes, you can see through there.
Speaker 1 (27:59):
Yeah, and it's got the white, that white head, yes,
kind of that, yeah, and it'sgot the white, that white head?
Yes, Kind of that yeah, that'sgot more aroma.
Yeah, I'm not saying it's abetter aroma, but it's got aroma
.
It's got aroma, did it say?
Speaker 2 (28:10):
Four types of barley and three types of hops.
Huh, whatever they might be,that's not bad.
So did you know that the GrayBottling Company, who bottles
the beer, is the oldestfamily-owned bottling company in
the United States?
Nope, I had no idea.
Started in 1856.
Speaker 1 (28:32):
Oh my, when did Wisconsin become a state?
1848.
Speaker 2 (28:37):
Shortly after.
So they started with soda.
Speaker 1 (28:40):
Oh, okay, soda was their, but still, and they're
still making that same soda thatthey did in the 1850s.
Speaker 2 (28:47):
today, Really.
In the same family.
It's still in the same family,so 1858 to 2025.
Speaker 1 (28:55):
That's a long time.
Speaker 2 (28:57):
So I thought I was like wow, and that's Wisconsin.
Yeah, I'm like dang Well,that's.
That is crazy, that's it.
I did not know that.
I mean, I put some more stuffout there, but it's just talking
about how it passed from eachfamily member to each family
member.
Speaker 1 (29:09):
But, but they start.
Did it say what the soda wasthat they made?
Speaker 2 (29:12):
So it looks like some of them something.
You know what I mean.
Or did it say the brand?
Speaker 1 (29:25):
Sorry, I'm asking oh yep.
Speaker 2 (29:26):
So here it says Gray Bottling Works changed its name
to Gray Beverages and thenGray's Beverage Company before
adopting the current name ofGray Brewing Company.
Huh, so brewing must beall-inclusive then for their
beer and soda.
Speaker 1 (29:40):
I'm trying to think have you ever had any of that?
No, I've never.
Well, next time we're over inthat part of the state we'll
have to check it out.
Interesting Now I don't mindthe flavor.
Speaker 2 (29:49):
This is right now, the flavor.
Speaker 1 (29:51):
Compared to the first three, I think this is a little
bit more.
It's still not huge, but it'sdefinitely a little bit more.
Speaker 2 (30:03):
Did you definitely a little bit more.
Did you have anything on?
I mean because it only said itwas an irish style ale.
So I don't know if that meansanything different than because
this is a little red.
Speaker 1 (30:10):
So I don't know yeah, no, I I don't on that.
I do have on the next two.
Speaker 2 (30:14):
Okay, uh, what those are right, I got a little bit on
them too, but I mean, so Idon't know what that there's
something lingering in thefinish.
Speaker 1 (30:21):
Yeah, yeah, there definitely is.
I'm trying to figure, becausethey keep talking about caramel
and I don't get a caramel flavor.
Speaker 2 (30:28):
I don't think that's what's in there, but I don't
know what it is.
It's not bad, it's just,there's something.
You know there's somethingthere.
Speaker 1 (30:35):
Yep for sure, interesting, yeah, and it's not
offensive at all.
You could definitely.
Somebody new could drink this,yes, without a doubt, and they
would still get a little bit ofa flavor, you know, and it's not
going to chase them off thatway Because, like I said again,
guinness could chase some peopleoff this.
They wouldn't chase you off?
Speaker 2 (30:56):
I'm sure you could drink it, and it's only 5.2%.
Speaker 1 (30:58):
Yeah.
Speaker 2 (30:59):
Low ABV.
The flavor's not over the top,but I guess for us we like a
little bit more flavor.
Speaker 1 (31:04):
Yeah, so what are you thinking, dude, on a score on
the Busted Knuckle?
And be careful because that,like I said, the leprechaun, he
might come after you, he's nothappy.
Speaker 2 (31:15):
I'm trying to come up with my worldly notes to say
about it To come up withsomething.
I mean I appreciate that they'rethe oldest bottling company in
the United States and it's herein Wisconsin.
Kudos to them.
I'm going to give them a point,one-tenth of a point for that.
I'm just struggling a littlebit with the flavor.
I mean, all of these have notbeen over the top flavor-wise.
(31:38):
None of these have.
So I am struggling.
I'm going to have to go a 2.4.
Just a touch below average.
It's not bad tasting, it's justof this one.
The finish and the mouthfeel isthe one that has the weirdest
for me of these four.
Speaker 1 (31:55):
This one is yes.
Speaker 2 (31:57):
So that's the only thing.
I don't know what it is.
I wish I could describe itbetter so that everybody could
understand what that.
It's just a little bit of adifferent finish to it.
I just can't put my finger onit.
Speaker 1 (32:08):
Yep, I agree 100% with you.
Like I said, I do like I thinkit has a little bit more flavor
than well, especially than thefirst two.
Oh, yes, yes, the Johnny BloodRed.
They're maybe kind of neck andneck Right, but still the one
thing I'm noticing so far, andwe do still have a couple of
higher ones coming up, but noneof them have a real lot of
(32:29):
flavor.
Now, I don't know if that's acommon thing.
Speaker 2 (32:32):
It must be a common thing, well, I shouldn't say
that, because Guinness has a lotof flavor.
Speaker 1 (32:35):
There's a lot of flavor there, but these ones are
all pretty, pretty mellow onthe flavor.
So looking at my scores, I havealready put myself into a
corner.
So I'm going to go with 2.3.
I think it might be slightlybetter than that, but I don't
think it's like a 2.6.
Right, I do like the flavor onit.
(32:55):
The little bit there is, like Isaid, I do think there's a
little bit more, but it's stillnot a lot Right.
But again, I think anybodycould drink it.
Oh, yes, and it's going to bereal melon, and that's the one
thing I think right now with allof these, the first four is
anybody could drink them, oh,easily.
So that's a good thing.
(33:15):
Yes, yes, there's no doubtabout that, exactly.
Well, we're down to our finaltwo, our last two, and I'm
hoping that the pot of gold isin one of them.
Speaker 2 (33:26):
Well, it looks like we're stepping it up a little
bit here.
We're no longer in the fours ofthe five range.
Okay, now this next company.
Speaker 1 (33:32):
we've had a number of beers from this company?
Yes, and this is actually, if Iremember right, one of the kind
of the offshoot, so to speak,experimentals.
Speaker 2 (33:43):
There you go.
Speaker 1 (33:43):
Experimentals of Point Brewing yes, In Stevens
Point Wisconsin.
And if I remember right, they'reone of the oldest breweries in
the state as well.
Correct, All right.
So this is Whole Hog and thisis their Gaelic Storm Imperial
Red Ale there you go.
So this one is.
They bumped her up to 6%.
(34:04):
There you go.
Yep, so I was hoping when I sawImperial that it was going to
be way up there, Way up there,but hey, 6% compared to some of
these, it's quite a jump.
Yep, 12 IBUs and this is in abottle as well.
Artwork is kind of just.
I'm not exactly sure if that'sa concert.
Speaker 2 (34:22):
Oh, look in the little picture.
Or is that the Celtic peoplesinging the Gaelic?
Oh, that could be Dancers.
Speaker 1 (34:28):
Yeah, that's it.
Speaker 2 (34:29):
That's it, and it's red and white, oh here it says
Ho-Hog Brewery and theworld-renowned Celtic music
powerhouse Gaelic Storm areproud to bring you this
delicious collaboration.
Speaker 1 (34:43):
Okay.
Speaker 2 (34:44):
Sit back, sip and relax while you listen to a
Gaillic Storm drinking playlist.
Oh, You'll feel like you'vebeen transported to the west of
Ireland, smack dab in the middleof the most exciting concert
you've ever experienced.
Speaker 1 (35:02):
Well, we've been to some really good concerts, so
they're going to have to give ussomething.
Speaker 2 (35:07):
Yes, there's a little bit of aroma.
A little bit of aroma, nothingNot over the top.
No.
Speaker 1 (35:13):
And it is kind of that reddish.
They said deep copper red.
Speaker 2 (35:17):
Yeah, is that a good.
Speaker 1 (35:18):
You look at it in the light here, it's definitely
that copper yeah.
Speaker 2 (35:18):
Is that a good?
Yeah, you look at it in thelight.
Speaker 1 (35:18):
Here it's definitely that copper, but it's between a
copper and an amber.
I guess I would say it's gotwhite head pretty thin.
Speaker 2 (35:26):
Yeah, you can see through this.
This is not a thick stout Againvery mild.
Speaker 1 (35:31):
On the flavor.
There's a little bit.
Little bit, let's see I didhave.
Here we go.
I looked up what's an ImperialIrish Red?
All right, hopefully we gotsome good news.
Well, we'll find out.
So let's see, an Imperial IrishRed Ale is a strong,
(35:52):
malt-forward ale with a deepcopper red color that features a
higher alcohol content and moreintense flavors than a standard
Irish Red Ale.
Again, I'm not really gettingnow.
You know, maybe your taste budsand my taste buds are just shot
from all the really high octanebeers we've drank.
(36:12):
But this, I mean, it's good, Idon't mind it, but there's just
again, the flavor-wise is notover the top by any means.
No.
Speaker 2 (36:22):
And that's what I was kind of expecting with an
Imperial here's kind of acharacteristic ABV, typically 8%
to 10.6%, and this is 6%.
This is well below that.
Speaker 1 (36:32):
It's well below that, so I don't know.
They may have there's room.
Speaker 2 (36:36):
they could have upped it a little bit.
Yeah, I don't know this is.
I upped it a little bit.
Speaker 1 (36:43):
Yeah, I don't know this is.
I mean it's not bad, I don't,but it's just not a lot there.
No, and I'm just I'm reallylearning that a lot of the irish
beer is just kind of there yeahunfortunately yeah I would
agree.
Speaker 2 (36:51):
I don't know how you're gonna get your leprechaun
on well, maybe that's why theydo it.
Speaker 1 (36:57):
They're maybe they, you know, the leprechaun is more
of something they're scared of.
Yeah, so they don't want to gettoo drunk.
Speaker 2 (37:03):
In case you got to fight them off, especially that
one there in the.
Yeah, the busted knuckle.
You know you gotta, you know,make sure you got a, isn't it?
Speaker 1 (37:11):
fight them off a shillelagh or whatever their
little little club thing thatthey have, you know, the wooden
hammer.
Yeah, so you got to make surethat you don't get blindside eye
on when you're all drunked up.
Yeah, boy Boy, how do you wantto rate that one?
Well, looking at, I'm going togo a 2.6 on this one.
(37:32):
I do think, like you said, I doget a little bit of an aroma,
not a lot, but a little morethan the other ones.
Flavor wise, it's not bad.
I do get a little more flavor,but it's still, compared to what
we're used to, it's reallypretty minimal.
Yes, but I could drink that.
But again, it's like you saidearlier.
(37:52):
Would you go back for a secondone?
I don't know.
Speaker 2 (37:57):
You know, it's kind of I don't know.
You'd probably have to reallytwist your arm to go back for
the second one.
If that's all they had, yeah, Iwould drink them.
Speaker 1 (38:04):
But the other whole hogs that we've had have
definitely been.
In my opinion.
They have a lot more flavor andthey do some really cool stuff.
I mean this is not bad, butit's not a huge step up from
these other ones Right 100%.
Speaker 2 (38:20):
I mean, I'm right in there with you too.
I think I'm going to go with2.7.
Okay, is it the best one I'vehad today?
I think they're all.
I'm going to give it thehighest score for today, but I
think they're still allrelatively close.
I mean, nothing is really likesticking out, or standing out
Like this is one you've got totry, without a doubt.
Speaker 1 (38:41):
I mean they're all okay so far.
Well, you know what's funny isthis one right here, the beers
that we're trying.
It kind of reminds me of likewhen we did Central Waters their
barrel age, or when we've doneGoose Island Dasvidaniya.
Right, when we say we'resplitting hairs Right, but this
is like a different hair thatwe're splitting.
Speaker 2 (38:59):
Yeah, this is.
I mean, this might be onebetween your toenails or
something.
Yeah, I was going to say it'sway down there.
Speaker 1 (39:04):
It's not the same level of hair but it's not bad.
But, like I said, they just I'mlearning through this and I'm
glad we're doing it because it'shonestly Irish beers Killians,
you know, guinness, that's beenkind of the normal ones you
think of.
That's been kind of the normalones.
You think of.
The Torchbearers, kilkenny.
Speaker 2 (39:22):
Yep, Things like that and they're good and they have
a lot more flavor.
Yes, whereas these ones.
Speaker 1 (39:27):
I can't put those in the same category as those other
ones.
Speaker 2 (39:30):
Yeah, I mean, I think they want to be there, but they
got a little bit more work todo, yep.
Speaker 1 (39:36):
And, like you said, they've only been around for
less than 500 years where.
Guinness has been.
They're well established.
Speaker 2 (39:43):
Yes.
Speaker 1 (39:43):
Well established.
Well, I suppose we should trythis last one, last one.
So we're back to a can and it'sa 12-ounce can.
There you go, and this is bywho?
Is it?
By Lakefront?
Yes, that's out of.
Speaker 2 (39:57):
Miliwake, miliwake.
Speaker 1 (39:59):
And this is the my Turn Limited Series.
Yep, nolan, it's an Irishexport stout and on the can
there's a gentleman sitting on abarrel.
Speaker 2 (40:11):
I'm guessing that's Nolan.
Speaker 1 (40:12):
He looks happy.
He may have found a leprechaun.
Oh, there you go, could be Onthe can.
It says this full-flavoredstout is easy drinking,
bittersweet, with a refreshingcrisp taste.
Oh, all right, 6.8%, so again,not super high, the highest so
far today, highest so far.
Speaker 2 (40:32):
Yep.
What did you find?
I found Nolan is a sales rep atLakefront.
Really, he brewed this Irishexport stout.
Deeply roasted malts take thelead, providing cold-brewed
coffee aromas and darkchocolate-like flavors.
Huh.
So you see, there's a littlebit.
(40:53):
I put a little bit on there.
The Irish extra stout for you.
Speaker 1 (40:57):
Irish export stout, also known as a foreign extra
stout, is a stronger, bolderversion of the classic Irish
stout.
Also known as a foreign extrastout is a stronger, bolder
version of the classic Irishstout, typically with a higher
alcohol content and a morepronounced roasted malt and hop
character, designed for exportand long-distance shipping.
Well, that's interesting.
Yeah, now you know.
(41:18):
I would say one of the classicexamples of that is Guinness
also has a foreign extra stout.
So again, I hate to keep goingback to Guinness, but that's
kind of the standard so to speak.
Speaker 2 (41:34):
So we started with a stout and we're going to end
with a stout.
Speaker 1 (41:35):
And we're going to end with a stout.
Speaker 2 (41:36):
Yeah, this one's definitely dark, dark I don't
think it's as dark as that firstone, though is it Maybe this
one's definitely?
Speaker 1 (41:42):
dark, dark.
Speaker 2 (41:42):
I don't think it's as dark as that first one, though,
is it, Maybe not?
Speaker 1 (41:45):
It's kind of a really tannish foamy head, yeah, and
again the aroma.
Not much, not much.
Speaker 2 (41:50):
It's pretty muted, Come on.
Speaker 1 (41:52):
Ireland Stand up.
Yeah, that's probably why theleprechauns are so angry,
they're looking for goodflavorful beer Right.
Speaker 2 (41:58):
They're looking for good flavorful beer, right.
They're mad that nobody putanything in there.
Exactly that's why they won'tgive you the pot of gold.
Speaker 1 (42:03):
Well, there's flavor there.
There's flavor, there'ssomething foreign about it.
It's more on the finish, youknow what I mean Like you
swallow it and then all of asudden you get that it's not
again.
Going back to Guinness, Iapologize, but it's not that
strong.
No, but this one on the finish,after you swallow it, then you
get that kind of that burst ofBitterness.
Speaker 2 (42:24):
There you go.
Yes, and I don't think it'scold brewed coffee or dark
chocolate.
Speaker 1 (42:30):
I don't taste any coffee or chocolate, I just
taste like Something bitter, alittle bit of a burnt bitter
flavor.
Speaker 2 (42:38):
Huh, yeah, this is not Special X Light either For
all you G Harmon fans out there.
Huh yeah, this is not Special XLight either for all you T
Hauman fans out there.
Speaker 1 (42:45):
Yeah, no, no Interesting.
Now this one of these six, Jim,I think this is the only one
that I could see possiblyturning somebody off from that
style.
Yeah, you know what I mean,because it does have that
stronger aftertaste a little bit.
Speaker 2 (42:58):
I mean because it's in that category of an Irish
beer.
But boy, those other ones,their flavor was muted.
This one, their flavor is kindof like it's like it really.
If you're not ready for it,it'll surprise you.
Speaker 1 (43:11):
Yep, exactly Boy.
And I can't believe none ofthese had a widget no.
Speaker 2 (43:18):
You know for like Guinness, and we've had other
ones that have it, but none ofthese had it, so that's kind of
interesting.
I think this one might havehelped a little bit.
I think you're right.
Speaker 1 (43:28):
I think you're right, it could have used a little
mellowing.
Speaker 2 (43:31):
Yeah, because that's 6.8.
Speaker 1 (43:32):
I mean it doesn't taste like 6.8, but no no, and
it's funny because how manypodcasts have we done where we
started way above 6.8?
Speaker 2 (43:42):
Yeah, that was the bottom.
Speaker 1 (43:44):
Yeah.
Speaker 2 (43:44):
And here we're ending at that, and we're ending at
this one.
Speaker 1 (43:47):
So again, I think that's why the leprechauns are
so angry, yeah, and they've beensaving their pots of gold to
buy good beer.
That's what I think, hopefully.
Barrel-aged beer, barrel-agedbeer, yes, that would mellow
them out a little bit.
Wow.
So, man, who's this?
(44:07):
Me, you, me, you, me, you.
You go first all right.
Speaker 2 (44:10):
Well, unfortunately I'm.
I'm not a big fan.
Um, it's just a little bit toobold, strong, these pronounced
boy, boy, it's just.
It's like still lingering in mymouth even after we got done.
Just, not a.
I don't know if I could drinkmore than I mean, I think I'd
struggle to get to this firstcan.
(44:30):
I don't know if I could drinkmore than a can, not by the ABV,
but just by the flavor.
Right, and I know we alwaystalk about flavor, but this has
got the bitterness is like juststaying in my mouth and I can't
even get rid of it.
So it's, I'm going to have.
This is going to probably be mylowest one today.
I'm going to have to say a 2.2.
Speaker 1 (44:58):
It's just really tough for me to.
I mean, they put a lot of nicewords on here but, boy, this is
a tough one.
Well, you know, when you'retalking about flavor, there's a
difference between good flavorand not so good flavor, you know
.
And this one, I kind of agreewith you.
I could probably drink that12-ounce can, but I don't know
if I'd go back for another one.
Yeah, which and where.
Like Guinness, I've drankseveral Guinness in a night, but
this I don't know, this onejust has that kind of a
(45:21):
different thing to it.
You know, and I agree, I'mright there I'm going to go a
2.2 as well, and it's kind of abummer.
I was thinking that it wasreally going to be something,
you know, and it's not terrible.
But, like I said, I do think anew person drinking this, they
probably wouldn't come back foranother one.
Speaker 2 (45:39):
Yeah, they might get scared yeah.
Speaker 1 (45:41):
Well, should we?
Speaker 2 (45:42):
wrap this class up for St Patrick's Day.
Speaker 1 (45:44):
We should.
You got some music going hereWell.
Speaker 2 (45:48):
I will find some music.
Speaker 1 (45:50):
Of all of these, jim, I guess which ones would you?
Is there one you'd recommend?
Because where I'm at, honestly,is I think the first five.
A new person could try them andnot get turned off, and I think
the last one might turn somepeople off, but there's really
the Johnny Blood Red is probablyto me, flavor-wise, might be
(46:13):
one of the better ones.
Speaker 2 (46:14):
Right For this group, for this group of six yes, and
the whole hog.
I didn't mind it, it did have alittle better flavor, uh, so
those two are the ones I would,and you know I don't know if
I've said this before in any ofour podcasts and please don't
hold me like up against the wallwith one of those leprechaun
(46:35):
little sticks, but I don't.
I mean.
I think that the established,established Irish beer makers
out there are doing a very goodjob.
I might recommend saying tryone of those first before you
try this.
I don't know, I'm juststruggling with this class.
Speaker 1 (46:52):
Yeah.
Speaker 2 (46:52):
You know, I mean, I don't know if I can, is that a
bad thing to say?
I mean, we tried them, wedefinitely tried them, we rated
them, we definitely tried them,we rated them.
But the hard part is the Idon't know if the flavors are
just not.
You know, like you mentioned,the Guinness, the Killians, the
Kilkenny, Kilkenny, I mean thoseare really good beers, I mean
(47:13):
that really taste good andthey're perfect representations
of that Irish-style beer.
Speaker 1 (47:20):
Yeah so.
Speaker 2 (47:21):
I don't know.
Is that wrong for saying?
Speaker 1 (47:22):
that I don't know.
You know, and I intentionallytried to stay away from like
Guinness, you know what I meanJust because that's the standard
and people would have figuredokay, that's what you're going
to have, Right, you know.
So I definitely wanted to dosomething different, which these
are, and there's not one that'sterrible, but there's not one
(47:43):
that's amazing either, right, Imean?
Speaker 2 (47:46):
I think we're both in concurrence.
Speaker 1 (47:48):
And, like you said, we almost never say something
like that, but thelong-established brand right now
, those beers, they're the bestones, I think.
Speaker 2 (47:59):
Yeah, I mean, are these guys pointed in the right
direction?
I think they're there, but Ithink they have some work to do
to get up to that level.
Yep, I mean, and our scoreskind of give a kind of
representation hovering rightaround average, we were
splitting a different hair,Right, I mean we're right down
the middle.
(48:20):
I'm glad that we tried it.
I mean, there's no way we wouldhave known with the quality of
these beers, yep.
But you know, this is one ofthose hard ones where we, you
know, because we're alwaystrying to get people to try the
craft beer, and I think youshould try the craft beer.
I mean, if you want to go outon a, you can go out and try
these.
There's nothing wrong with them.
Speaker 1 (48:45):
Just be prepared for what you're to get Exactly
Awesome.
Well, hey, I'm glad that wetried these.
We hope everybody out there hada safe and happy St Patrick's
Day.
Yes, hopefully you didn't drinktoo many green beers.
Speaker 2 (48:49):
We did not have a green beer?
No, we did not, we're clear ofthat.
Speaker 1 (48:53):
But, like I said, we tried some we hadn't had before
and we've learned some things.
Yes, you know, and again, Ithink that's why the leprechauns
are angry, because they arelooking for flavor.
Speaker 2 (49:07):
We didn't find it this time, no, we did not find
it.
Speaker 1 (49:10):
We looked under the rainbow and didn't find it?
Speaker 2 (49:11):
There you go, there you go.
Speaker 1 (49:14):
Well, awesome.
Jim.
Thank you so much for partakingin the St Patrick's Day, even
though we are a few days late,but we still wanted you guys to
know that we didn't forget aboutit.
We're still thinking about it,we're still thinking about it.
So, anyway, we hope everybodyenjoyed this podcast and, like
we always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, hey, was that aleprechaun?
(49:42):
See you.
Ladies and gentlemen, thank youfor 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
(50:03):
front request Until next week.
I hope all your campfires arewarm and all your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:40):
Oh boy.
Speaker 1 (00:42):
Ladies and gentlemen, you know what that means.
I do.
I have a pretty good idea it'sturkey hunting season.
Yeah, that's it.
No, that wasn't it at all.
Speaker 2 (00:53):
Oh, because I was going to say not to cut your
excitement off but we just saw50 turkeys out at the farm today
, just going crazy everywhere.
Oh, my word Toms hens struttingrunning.
Speaker 1 (01:07):
I haven't seen that many by our house yet, but I saw
like six or eight like a weekago, but I haven't of course you
know.
Speaker 2 (01:14):
So, yes, it's definitely going to be spring
hunting time here, is it?
Is that what you meant?
That's coming up, that's comingup.
No, no, that's not what I well.
Speaker 1 (01:20):
first things first.
Oh okay, hey.
Ladies and gentlemen, welcomeback to the Northwoods Beer Guy
podcast.
This is Mike the NorthwoodsBeer Guy, and, as always, I'm
joined by the best co-host thatI could afford.
Thanks, buddy.
Hey, how are you doing?
Speaker 2 (01:32):
I'm doing well, man.
How are you doing?
Great, excited yeah.
Speaker 1 (01:36):
Beer drinking time.
I say we're finally well worththe stop.
That was definitely worth it inand of itself.
And the other ones were justkind of bonuses on top, but I'm
really glad that we went therebecause that's one of the big
breweries you know that we'vealways talked good about.
Speaker 2 (01:57):
Too bad they can't make a brewery around here so we
can have it closer to visit,because that was well worth the
trip.
Speaker 1 (02:03):
That was a long trip, but, yeah, it was worth it.
No, what I was going to say isthe music that was playing.
Is, you know, today's Friday,and four days ago was St
Patrick's Day?
I almost forgot about that.
Yeah, so we didn't want to missout, you know, because we
thought people might be upsetthat we didn't do a St Patrick's
Day episode, so we're doing ittoday.
Speaker 2 (02:24):
All right.
So we got a whole bunch ofGuinness, right.
Speaker 1 (02:27):
No, we don't even have a single Guinness on the
table.
No Guinness, no Guinness on thetable.
Speaker 2 (02:31):
Oh all right.
Well, now you really have meintrigued by what we're going to
be drinking.
Speaker 1 (02:35):
Yeah, I mean, basically how it happened is I
went to the beer shop and justsaid, hey, what do you got for
Irish beers?
And they actually had sixdifferent beers, nice, and I
think we've only had one of them.
Okay, so this should beinteresting.
We've got some different stylesNice, all different breweries.
(02:56):
As far as together, you knowwhat I'm saying.
Right, right, we don't have twofrom any one brewery.
Speaker 2 (03:00):
Well, you can't beat that, then right yeah.
Speaker 1 (03:05):
No, exactly.
So yeah, we're going to try alittle bit of that and see how
the leprechauns treat us.
Speaker 2 (03:08):
All right, Well, so I think, am I correct in saying
these are all a sort of Irishale?
We have a stout, we have a dry,we have some other but there's
Irish and ale were the only twocommon themes.
Yeah, there was a bunch ofdifferent words in the middle.
Speaker 1 (03:23):
Yeah, exactly, and dry was in some of them.
Yes, and I will tell you thisimperial was in another one I
did see that, yeah.
Speaker 2 (03:31):
So it looks like we're going to get our
leprechaun going.
We're going to get somethinggoing, I think.
And you know what the othergood part is.
I'm not going to ask you any onthis episode.
Nice, I did bring some becauseit looked like there was a lot
of information just trying toexplain the different styles,
yep.
So maybe that'll help thelisteners out there if we can
just maybe do that form.
Oh sure, rather than having funat your expense.
(03:54):
Oh, I appreciate that.
Speaker 1 (03:55):
See, my ego was taking a beating there for a
while.
Speaker 2 (03:58):
There we go.
We're going to pump you up.
Speaker 1 (04:00):
Yes, I did have a little bit of just St Patrick's
Day facts that I had brought.
Speaker 2 (04:07):
But we'll see how time goes.
Speaker 1 (04:09):
Yes, we'll see how time goes.
Speaker 2 (04:10):
Perfect.
Speaker 1 (04:15):
So what are we going to start with?
Well, hey, so the first threecans.
We got four cans total and twobottles, and three of them are
pint cans and then a regularsize can besides the two bottles
.
All right, so the first one,and now these are in order of
ABV yes, kind of like what wenormally do, and the first one's
by phase three.
Oh, before.
Speaker 2 (04:33):
I forget too, what is our scoring system?
Again, Our scoring, oh yes very, very good.
Speaker 1 (04:38):
Our scoring system is from zero to five by tenth of a
point.
If it's average to us it's 2.5.
Okay, so anything above 2.5 isbetter than average.
4 is elite kind of that eliteclass.
Anything.
4 or 5 is really elite, yes,and then of course the same the
other way.
Where they're elite, anotherway.
Speaker 2 (04:59):
Okay, all right, and how many of these have you
tasted Of the ones that we'rehaving today?
No registered on untapped.
Speaker 1 (05:08):
Right now, I believe I am at 5,565.
Speaker 2 (05:12):
A couple Just a couple, okay, all right, so
that's a good sign.
So you know what you're talkingabout when you start.
Speaker 1 (05:18):
Well, I wouldn't say that, but at least I've drank a
bunch.
Speaker 2 (05:21):
There you go, all right.
So sorry for the interruption.
Let's go back.
What's our first?
Speaker 1 (05:26):
one, so our first one is by Phase 3.
And we've had a few beers fromthem Not a huge amount, but we
have had some and they'reactually out of Illinois Lake,
zurich.
Speaker 2 (05:36):
Lake Zurich, yep, and this is their boy, how do you
pronounce that?
Speaker 1 (05:41):
Clada, yeah, clada.
Is it clada, yeah, clada, clada, c-l-a-d-d-a-g h?
Yeah, and I'm sure it's like anirish word.
And we apologize, I'm notexactly sure how to pronounce it
.
It is a dry irish, dry stoneright.
Yep, 4.2 percent abv.
Now that's the one thing.
Most of the irish beers I thinkwe've seen are fairly lower
(06:03):
right.
Not that 4.2 is really superlow or anything, but they're
kind of lower abv.
Yes, so I do.
You want to?
Speaker 2 (06:11):
all right, you want to, you want to pour?
And I'll read yeah, don't comeexpecting a pastry.
Oh, you won't find it here.
Oh, all right.
Well, I wasn't guessing it'snot going to be real sweet.
Yes, extremely simple at itscore, a traditional
representation of pale ale, malt, flaked oats and roasted barley
(06:33):
.
That's it Roasted, creamy, lowABV deliciousness that will make
you appreciate the littlethings Like a leprechaun.
Well, see, there you go.
So this definitely has a stoutcolor.
Yeah, it is, that is.
Is it black or is that justdark brown?
I think it's it's.
Speaker 1 (06:53):
I think it's black it is dark.
You cannot see through this now, you know one thing like you'd
said, we had printed off someinformation on the styles yes,
because that's one you know,we've always asked each other
and it's like sometimes it'shard to say what it is.
But now what we found out on anIrish-style dry stout is that
it's a black beer with a dry,roasted character thanks to the
(07:17):
use of roasted barley.
Okay, the emphasis oncoffee-like roasted barley and a
moderate degree of roasted maltaromas define much of the
character.
Hot bitterness is medium tomedium high.
Okay, all right.
This beer is often dispensedvia nitrogen gas taps that blend
that lend a smooth, creamy bodyto the palate.
(07:40):
So I didn't hear the no, thisone apparently didn't have that
Ah.
Speaker 2 (07:45):
So this one.
Speaker 1 (07:46):
they went cheap on us .
So an example of a dry Irishstout that most people wouldn't
know is Guinness Guinness Drot.
Speaker 2 (07:55):
Oh, okay, it's going to be like your classic example
of a dry Irish stout Gotcha.
Speaker 1 (07:59):
Okay, and it does say that they're dark in color.
Appearance is black or verydark brown.
Yeah, and mouthfeel they oftenhave a smooth, creamy mouthfeel,
especially when served viadraft with nitrogen.
Speaker 2 (08:14):
With nitrogen.
This doesn't have nitrogenRight.
Speaker 1 (08:17):
And then the ABV.
On these, they say typicallyare anywhere from like 4% to 5%
Lower ABV, lower ABV, all right,so let's check her out.
So it is definitely a darkerbeer.
Yeah, oh, there's aroma.
Oh, that smells.
It smells.
I wouldn't say it smells likecoffee per se, but it has that.
Like the roasted malts?
Yes, for sure.
(08:37):
I think everything I read isthey're a lot more malt forward.
Okay, so let's try her out.
Ooh, there's flavor.
I would say it's not quite asdistinct as like Guinness, right
, being that you know real darkkind of flavor, but this one
definitely is malt forward,right.
Speaker 2 (08:57):
It's not bad, I guess .
I mean I have had a Guinness ortwo, but it's hard to remember,
you know, after drinking a fewdifferent beers.
But I mean I think this is apretty good representation of an
Irish dry stout.
I think in my opinion it's notover the top in flavor.
I mean like now the finish isreal smooth.
I mean I don't even have aflavor in my mouth anymore.
Right, it's kind of like justdissipated right away.
Speaker 1 (09:18):
I see it lingers a little bit, but it's kind of
gone fairly quickly, right.
Speaker 2 (09:22):
I mean, I think for the novice or introductory craft
beer drinker, this would beprobably a good one to try.
Yeah, it's not bad at all.
Speaker 1 (09:31):
I know people and I'm sure you do too that they think
Guinness is just way too stronga flavor.
Right, you know, and it is astronger flavor.
This one is not that.
No, you know, and if somebodyout there hasn't ever had an
Irish dry stout, this could beone to try, you know, because,
like you said, I think theflavor does dissipate fairly
quickly and it's not like I said.
Speaker 2 (09:52):
It's just not that dark a flavor as Guinness and
I'm, I guess, a little bitintrigued when it says the hot
bitterness.
Yeah, I don't really get hop.
I get the more malted.
Oh, yeah, for sure the roastedmaltiness all the way through,
but not much for medium tomedium-high hop.
(10:13):
Huh.
Speaker 1 (10:14):
I was going to say, if anything, maybe on the
initial swallow you get a verylittle bit on the swallow, but
that's it.
Speaker 2 (10:22):
I mean, I really don't taste a whole lot of hop
otherwise, and you know, itreally has me intrigued by when
it says you know, if it is undernitrogen it might even taste a
little bit smoother too.
Yeah, it would take.
You know, we've always found itmakes them a lot creamier, a
lot smoother, yep.
So what are you thinking of thescore?
Speaker 1 (10:40):
Boy, this one isn't too bad.
Boy, this one isn't too bad.
I think we kind of describedthe whole flavor already, you
know, and I really didn't pickup like very much of a coffee
flavor at all.
No, it was definitely thatroasted malt.
Yes.
Like you said that wasdefinitely the aroma and the
flavor, both, yeah.
So I'm going to say, on thisone I'm going to go like a 2.8.
Ooh, I don't mind it, I, Idon't mind it, I could drink.
(11:02):
I think I could drink a can ofthat, even though it's a bigger
can.
I could do that for sure.
And because you know I do enjoyGuinness, right, and this is a
little bit smoother, yeah, Ithink, than a Guinness is.
Speaker 2 (11:15):
Well, I think you just about surprised me with
your score.
I didn't think you were goingto go quite that high.
I was not expecting it.
I was thinking, I mean becauseGuinness has got quite a bit of
time in producing their beer.
Oh yeah, so they're alreadyoutclassing this.
So I don't know if I could putit in the same category with a
Guinness.
I mean very good representation, by all means.
(11:35):
I think I'm going to be pushingcloser to the center lines.
I'm going to go a 2.6, one stepabove average.
Sure, sure, Nothing wrong withit, but they have a few more
hundred years to go to catch upto Guinness.
Speaker 1 (11:46):
Right, see, I'd have to look.
I think Guinness I may have hadaround a three Okay, so I don't
think it's quite on that levelbut, like I said, I did go a
little bit higher just because Ithink it's a little bit
smoother, where a new personcould probably drink this one.
Speaker 2 (12:02):
For sure, hands down.
I 100% agree.
Speaker 1 (12:05):
Interesting.
Speaker 2 (12:06):
All right.
So I guess, since we don't haveany good questions, should we
just keep on rolling?
Speaker 1 (12:11):
Yeah, we can keep going.
Now the next one is also in the16-ounce can Yep.
But this one is also in the16-ounce can Yep.
But this one is an Irish redale and this is by Appalachian
Brewing Company and it's calledthe Knot.
The Knot and the artwork onthere is kind of that Irish or
(12:33):
Celtic design.
Speaker 2 (12:36):
I guess yeah.
Speaker 1 (12:39):
I don't know what else you'd want to call it,
because the first one I shouldhave said was is that a heart,
or what is that?
Speaker 2 (12:43):
Is it a hand on the bottom?
Speaker 1 (12:44):
There's hands, but I don't know what they're holding.
Well, ladies, and gentlemen,you'll see it on the picture.
Speaker 2 (12:48):
Right.
So that's definitely different.
Speaker 1 (12:49):
This one is black can green, kind of like line art
drawing, but it's a Irish red,yes, and this is 4.8%.
So what did you find out onthis one?
Speaker 2 (13:02):
So brewed with toasty malts and a splash of roasted
barley, for that rich red colorand depth of flavor.
Malty, but not caramely oroverly sweet, balanced and meant
for drinking.
Oh, exclamation point.
Speaker 1 (13:20):
Well, I got to like that, Wow.
And now on an Irish Red.
The information that we hadfound out is that an Irish Red
beer is known for its uniquemalty taste and is on the lower
side of the bitterness andalcohol content scales.
If you love American craft beer, theish red ale beer remains a
great style for beer lovers toseek out and appreciate.
Speaker 2 (13:42):
So let me see I had a little bit of challenge today.
When I was looking this one up,I found two different beers,
the exact same name, the exactsame style really, and I'm
looking at this can now.
So this was actually made byPhase 3.
Speaker 1 (14:00):
Oh Well, then we had a faux pas.
Speaker 2 (14:03):
Yes, so I wanted to make sure.
I mentioned that because I wasunsure, because when I looked on
the Internet it said the Knotand it had Appalachian Brewing
Company.
No, and it had the same exactdesign.
Speaker 1 (14:16):
So when I sent you the pictures of these, the name
of the brewery is very hard tosee on there, right?
You know what I mean?
I mean it's the same green, butit's very thin lines.
Yes, so we apologize on that.
Speaker 2 (14:30):
So this is actually by phase three as well.
Speaker 1 (14:32):
Phase three Now, the information that I found on
Irish red ale is it's typicallya deep copper red to reddish
brown color with a tan or offwhite head, and that's
definitely what this, yeah, yep,the well-known example that
people around here, anyway inour area, would, would recommend
or would recognize, I shouldsay, is killian's irish.
Oh, there you go.
(14:52):
Yeah, they also said a kentuckyirish red ale, but I don't
don't know who made that, butthe killians we for sure have
had.
Speaker 2 (14:59):
Yep for sure.
Speaker 1 (15:00):
And then it's the mouthfeel that the Irish red
ales are typically medium-bodiedwith a smooth and easy drinking
character.
All right, so did it say Okay.
Alcohol content they typicallyrange from 4 to 4.8.
Speaker 2 (15:15):
So that's right for this.
Yeah, 4.8, right on the upperend of that scale.
Speaker 1 (15:18):
Now, this is definitely that copper color.
Speaker 2 (15:21):
I wouldn't even say it's red, though it's not really
reddish, it's more copper, it'smore copper, for sure, boy.
Speaker 1 (15:26):
what did it say for aroma?
Hints of caramel, toasted maltand sometimes a touch of floral
or grassy hop character.
Speaker 2 (15:34):
There's not a lot of aroma to me Is there.
Speaker 1 (15:36):
Pretty muted, I could drink that.
That's pretty.
Not a lot of flavor, though Nota lot of flavor.
Speaker 2 (15:42):
It's pretty muted on everything.
Nothing really sticks outflavor-wise.
No, I agree 100% with you there, boy.
It's not hard to drink, butit's just there's not much to it
.
There's not a lot there.
I don't know what.
Now this I know you mentionedKillian's Yep, I think.
If I remember correctly, theyhad some pretty good flavor.
Speaker 1 (16:03):
Yeah, I say that one has more flavor than this, so
that's kind of interesting.
Speaker 2 (16:08):
Yeah, and I guess it's hard for lot of the flavor
end part, the parts that you andI like.
And it's not even like thefinish there's nothing, there's
no.
I don't.
Speaker 1 (16:26):
There's just nothing.
This is one of those.
We could drink a whole bunch ofthem just because there's not
the 4.8%.
Yes there's that, but I don'tknow.
Fl yes there's that, but Idon't know.
Flavor-wise and aroma.
Speaker 2 (16:37):
it's really kind of a bummer, yeah, and you're
getting a big 16-ounce can too,so you're getting a lot of beer,
but you're not getting a lotthere.
Speaker 1 (16:45):
Not really a lot to make you come back for more, I
mean.
Speaker 2 (16:48):
I could drink a can, but I don't know if I'd want a
second one, because I'd have togo to the bathroom without even
knowing what I tasted.
Speaker 1 (17:00):
I mean on the finish, I do get a very, very minimal
hint of a maltiness but that'sit very minimal.
Speaker 2 (17:03):
Yeah, very.
I mean like, and it's right atthe end, you know very, very
slight.
Speaker 1 (17:07):
Yeah, huh.
Um, well, that's a wower.
Well, okay, phase three um yeahit's not a bad beer, but
there's just not.
What we look for is reallyflavor, aroma, stuff like that.
There's really not a lot therefor us.
Speaker 2 (17:20):
Right, I mean, you're putting all these good things
in your beer, but maybe add alittle bit more to give it a
little bit more flavor to it.
I mean especially if whateverroasted barley, toasted malt,
add a little bit more, or maybea different type, maybe.
Speaker 1 (17:33):
Yeah, just something Right.
Well, why don't?
Speaker 2 (17:37):
you kick her off and you know, I think we've hit a
lot of the important parts on it.
Yep, it's, it's lackingsomething.
I don't know what it is, butit's lacking.
I'm gonna go 2.3, okay, alittle bit below average, only
because the flavor's not there.
Speaker 1 (17:51):
Yep I'm just gonna.
I'm gonna go 2.4, just oneabove.
I think I was gonna go average,but there's not flavor really,
so it's kind of it's notoffensive at all.
And I could drink it.
But I agree with you where youget done with it and you'd be
kind of like what did I justdrink?
Because there's just not a lotof distinctiveness to it.
Speaker 2 (18:09):
Oh, 100% agree, You're spot on, well, I guess we
can.
Speaker 1 (18:13):
Or would you like to hear one little factoid?
You got a factoid I have afactoid I could read to you, all
right.
Speaker 2 (18:19):
Because I got a few on the next guy, let's see.
Speaker 1 (18:23):
So St Patrick, you know we always think is Irish,
right, he was actually not Irish.
He wasn't.
Speaker 2 (18:29):
No.
Speaker 1 (18:30):
He was actually born in what is now Wales or England.
Speaker 2 (18:35):
Okay, Not Ireland.
Speaker 1 (18:36):
Wow, all right, he was actually at the age of 16,.
He was kidnapped by Irishpirates.
Oh Arr.
Arr and he turned into a slaveOkay, he was never canonized,
okay, okay.
Now here's the colorassociation.
While green is now the dominantcolor of St Patrick's Day, the
(18:56):
color blue was originallyassociated with the saint.
Did not know that?
No, I had no idea.
Now here's one I think somepeople might know A shamrock,
the three-leaf clover.
Do you know what it basicallyis said to represent?
No, it represents the HolyTrinity to the Irish people.
All right, because they'reCatholic.
(19:17):
Yeah, very.
Speaker 2 (19:17):
Catholic Because they're Catholic.
Speaker 1 (19:18):
Yeah, Very Catholic Now here's one and I'll leave it
on this one.
Well, let's see we got.
We'll do two of them, all right.
One is about leprechauns.
Leprechauns, those short guys.
Leprechauns, mischievous Irishfairies, are commonly associated
with St Patrick's Day, thoughthey are not directly linked to
the saint's history.
(19:39):
Wow, okay, so he never tried totake their pot of gold, all
right.
And I was thinking about it.
I thought you know honestly, myknowledge of leprechauns comes
from?
Is it Darby O'Gillis in thelittle Darby O'Gill in the
Little People, that movie fromDisney, it was back in the I
can't remember if it wasactually first made in the 60s
or 70s and then the horrormovies Leprechaun, there's like
(20:00):
a bunch of those.
That's what my knowledge comesfrom those.
All right, the other one I wasgoing to say.
You know, in Chicago they dyethe river green.
Yes, do you?
And this is crazy.
Do you know why they first didthat?
No, they first did it notbecause of St Patrick's Day.
They originally did it to tracesewage leaks in the river.
Yowza.
(20:21):
But now they just do it for StPatrick's Day as the tradition.
So kind of crazy stuff.
Speaker 2 (20:26):
So still don't drink the water.
Speaker 1 (20:30):
Yeah, don't drink the water, especially if they were
looking for sewage leaks.
All right, all right.
Well, hey, the next one we haveis by Titletown Brewing.
Now, we've had beers from thembefore.
Yes, we have, and this one isalso an Irish Red Ale and this
is Johnny Blood Red and it's 5%ABV and 20 IBUs.
(20:50):
Nice, so this one, compared towhat they said they usually
range for, abv is just a littlebit higher, right.
Speaker 2 (20:56):
A little bit of what we might be stepping out of our
own comfort zone.
Yeah, I did not know a lot ofthe interesting stuff about
Johnny Victor McNally.
Okay, now that's NicknamedJohnny Blood.
Oh, I'm guessing.
Speaker 1 (21:11):
There's a reason.
Speaker 2 (21:13):
Well, I looked and looked and tried to figure,
tried to find out why there wasblood in the name and found
nothing.
Speaker 1 (21:18):
Oh.
Speaker 2 (21:19):
So I guess that's one .
I looked and looked and triedto find out why there was blood
in the name and found nothing.
Oh, so I guess that's oneinteresting thing.
Yeah, his nickname forsomething, so I don't know why
that is, but here's a.
I thought this was a good one,since we're a craft beer podcast
yeah.
Because he was, you know, veryfamous football player.
Okay, one of the original 17inducted into the Pro Football
Hall of Fame.
Speaker 1 (21:37):
So a very good football player.
Speaker 2 (21:39):
I think he had a long like 50 years, 50 years, so he
was a player.
World War II coach oh gotchaFrom the very beginning.
Okay, so when he was with theGreen Bay Packers?
Wait a minute.
Speaker 1 (21:54):
He was with the Packers.
Yes, for a short period of time.
Speaker 2 (21:57):
Oh, okay.
So Curly Lambeau firstnegotiated a contract with
McNally to play for the Packers.
He offered him $110 a week ifhe wouldn't drink after
Wednesday.
Speaker 1 (22:09):
Really.
And $100 a week if he did so, a$10 fine, so to speak.
Speaker 2 (22:14):
Right by drinking Wow , wow.
You know, johnny Bloodallegedly took the $100.
Speaker 1 (22:21):
He was like I can't quit drinking, Never mind.
Speaker 2 (22:25):
Although a later story said Lambeau said he would
give him the $110 and let himdrink on Wednesday for being so
honest about it.
Oh wow, I thought that was apretty interesting.
Speaker 1 (22:35):
That is crazy $100 if he drank on Wednesday or later
and $110 if he didn't.
And he said, nah, I got to take$100.
I need to have my couple beers,that is funny.
Speaker 2 (22:47):
So how many beers, if that's in the 20s could you get
for $10?
A lot, I'm guessing Right, Wow.
So I had to make sure I broughtthat up because that was pretty
cool In this day and age.
Speaker 1 (22:56):
you'd have to probably take away like a
million dollars or something,$110 a week, that is crazy and
he was in the inaugural class.
Of the 17 original members.
What position was that he was?
Do you know that?
I don't know, and he was amember of the 1930s All-Decade
Team.
Speaker 2 (23:14):
Let's see, I'm trying to see here?
Speaker 1 (23:16):
Oh, it doesn't, but he was in the group of the first
eight to ever be inducted.
Speaker 2 (23:20):
That's pretty crazy, Well, hey.
Speaker 1 (23:22):
I guess let's.
Speaker 2 (23:23):
All right.
Well, let's see how good JohnnyBlood is.
Now, this one's a little more,Not copperish.
Speaker 1 (23:28):
No, this is a little more red, yep.
Speaker 2 (23:30):
Or if it has to do with the Johnny Blood.
Not much aroma.
Speaker 1 (23:33):
Yeah, not much, but almost a tinge of a little
sweeter aroma.
At least that's what it kind ofseems like.
That one has a little bit moreflavor, but still not a whole
lot.
Speaker 2 (23:43):
Right, a touch more flavor.
I mean it's not bad.
I mean there's nothing.
I can't really say anything badabout it.
It's just not a lot of flavor.
I was hoping kind of a littlebit more.
Speaker 1 (23:55):
You know, that's the one thing, though, when we've
had like red ales not Irish red,but just red ales they really
don't have a whole lot of flavor.
It seems like.
Speaker 2 (24:01):
Right.
I mean, and I wonder, I don'teven know why, because there's a
lot of beers we've had that hadthat very good roasted barley,
roasted malts, I mean a lot ofthem really tasted good, I mean,
and the people that put them inweren't afraid.
But I mean some of these.
It's like are you brewing forthe masses?
Right, are you a little afraidto put a little bit more flavor?
Speaker 1 (24:19):
I don't know.
Like I said, compared to thenot, this one does have a little
more flavor.
Yes yes, you know, but stillit's not much, but there is a
little bit more there, so youcan definitely tell the
difference.
Speaker 2 (24:30):
I definitely like this Irish red, ale more than
that.
Yeah, that last one.
Speaker 1 (24:34):
Yeah, I would agree with you on that.
Like I said, the color isdefinitely more, definitely more
, of that reddish, where theother one was that copper yes,
you know, but this one.
Why is it red?
Because it's a red ale, oh why?
Speaker 2 (24:45):
But the other one was a red ale and it was copper.
Yeah, now you're getting intothose questions.
I don't know how to answer.
Yeah, I don't.
Again, this is kind of like theif anybody listeners know and
want to send us, yeah, let usknow.
Speaker 1 (24:57):
Let us know, because that is interesting.
Why is there that variation?
Because it really didn't gointo that.
We don't know, but we'd like toknow.
Speaker 2 (25:06):
We would definitely like to know.
We'll even let everybody elseknow if we find out.
Speaker 1 (25:07):
For sure All right, Well, hey score-wise, I'm going
to go 2.5.
Right down the middle I'm goingto go a step up.
From the knot Yep.
Because there is just thatlittle, a little bit of a hint
of a flavor, a little more thanthe Knothead.
This is definitely more of areddish brown instead of the
copper, yep.
And again, aroma.
There wasn't a whole lot, but Ithink between the two I'd
(25:30):
probably rather drink this onebecause it does have a little
bit of flavor.
Speaker 2 (25:33):
Yes, I echo exactly what you said.
I'm going to go with 2.5 aswell.
I definitely like this one.
I mean, I think I might evenlike this one.
I know I gave the first one alittle bit higher score, but I
think I actually like this onebest of the first three.
Speaker 1 (25:45):
Yeah, I agree with you, to be honest with you, even
though my score is lower aswell.
This one I could see going backfor maybe another can at some
point if you were somewhere.
And they had this, yeah, moreso than the other two, but you
know, know, not so bad.
I mean those.
They were all pretty decent,you know, and good
representatives, I think, of theirish yes beer.
(26:05):
So it's.
I'm hoping that the next oneswe have maybe step it up a
little bit.
Speaker 2 (26:10):
Well, I hope so oh yeah, because I mean this.
I knew that we were.
We were always on thin ice, notknowing a lot of about irish
beers, but, boy, I mean I wonderwhat would it, what happened if
you put some of these, somebourbon barrels?
I don't know, I wonder whatthat would be like, or if
anybody has done that.
Speaker 1 (26:27):
If anybody out there knows, let us know because that
would be an interesting, becauseyou think about it like the
first rate, there's not muchflavor, right?
So you're going to probablyreally get hit with the bourbon,
right.
Speaker 2 (26:37):
Throw some flavor in there somehow.
So I don't know.
Speaker 1 (26:40):
And who knows?
And now we do have some otherones coming up here that do step
it up a little bit in ABV, yes,so it'll be interesting to see
how those compare.
I'm sure hopefully there'sgoing to be more flavors, so
we'll see what happens on those.
Speaker 2 (26:53):
Well, the next beer.
I found some interesting stuff,too, that I was not aware of.
Speaker 1 (26:59):
Okay, well, the next two that we have are actually
the ones that are in bottles.
Yes, so the first one we haveis by Gray Brewing that's out of
Janesville, wisconsin, and thisis their Busted Knuckle Irish
Style Ale.
Yes, and if you look, he's gota very mean-looking leprechaun,
I'm guessing.
Yes, he looks like he's nothappy and he wants to fight.
(27:21):
He's kind of showing his gunsout and he's not real happy
looking and this one is 5.2% ABV.
Speaker 2 (27:30):
So this Irish-style red ale is a special blend of
our four types of malted barleyand three varieties of hops.
It's medium-bodied ale showingoff a deep reddish amber color
and think tan bubbly head.
The aroma is sweet and light,followed by moderate caramel
malt flavors with light roastedfinish.
Speaker 1 (27:54):
Okay, hmm, well, this one again.
This is more of that definitelyan amber color.
Speaker 2 (27:58):
Yes, you can see through there.
Speaker 1 (27:59):
Yeah, and it's got the white, that white head, yes,
kind of that, yeah, and it'sgot the white, that white head?
Yes, Kind of that yeah, that'sgot more aroma.
Yeah, I'm not saying it's abetter aroma, but it's got aroma
.
It's got aroma, did it say?
Speaker 2 (28:10):
Four types of barley and three types of hops.
Huh, whatever they might be,that's not bad.
So did you know that the GrayBottling Company, who bottles
the beer, is the oldestfamily-owned bottling company in
the United States?
Nope, I had no idea.
Started in 1856.
Speaker 1 (28:32):
Oh my, when did Wisconsin become a state?
1848.
Speaker 2 (28:37):
Shortly after.
So they started with soda.
Speaker 1 (28:40):
Oh, okay, soda was their, but still, and they're
still making that same soda thatthey did in the 1850s.
Speaker 2 (28:47):
today, Really.
In the same family.
It's still in the same family,so 1858 to 2025.
Speaker 1 (28:55):
That's a long time.
Speaker 2 (28:57):
So I thought I was like wow, and that's Wisconsin.
Yeah, I'm like dang Well,that's.
That is crazy, that's it.
I did not know that.
I mean, I put some more stuffout there, but it's just talking
about how it passed from eachfamily member to each family
member.
Speaker 1 (29:09):
But, but they start.
Did it say what the soda wasthat they made?
Speaker 2 (29:12):
So it looks like some of them something.
You know what I mean.
Or did it say the brand?
Speaker 1 (29:25):
Sorry, I'm asking oh yep.
Speaker 2 (29:26):
So here it says Gray Bottling Works changed its name
to Gray Beverages and thenGray's Beverage Company before
adopting the current name ofGray Brewing Company.
Huh, so brewing must beall-inclusive then for their
beer and soda.
Speaker 1 (29:40):
I'm trying to think have you ever had any of that?
No, I've never.
Well, next time we're over inthat part of the state we'll
have to check it out.
Interesting Now I don't mindthe flavor.
Speaker 2 (29:49):
This is right now, the flavor.
Speaker 1 (29:51):
Compared to the first three, I think this is a little
bit more.
It's still not huge, but it'sdefinitely a little bit more.
Speaker 2 (30:03):
Did you definitely a little bit more.
Did you have anything on?
I mean because it only said itwas an irish style ale.
So I don't know if that meansanything different than because
this is a little red.
Speaker 1 (30:10):
So I don't know yeah, no, I I don't on that.
I do have on the next two.
Speaker 2 (30:14):
Okay, uh, what those are right, I got a little bit on
them too, but I mean, so Idon't know what that there's
something lingering in thefinish.
Speaker 1 (30:21):
Yeah, yeah, there definitely is.
I'm trying to figure, becausethey keep talking about caramel
and I don't get a caramel flavor.
Speaker 2 (30:28):
I don't think that's what's in there, but I don't
know what it is.
It's not bad, it's just,there's something.
You know there's somethingthere.
Speaker 1 (30:35):
Yep for sure, interesting, yeah, and it's not
offensive at all.
You could definitely.
Somebody new could drink this,yes, without a doubt, and they
would still get a little bit ofa flavor, you know, and it's not
going to chase them off thatway Because, like I said again,
guinness could chase some peopleoff this.
They wouldn't chase you off?
Speaker 2 (30:56):
I'm sure you could drink it, and it's only 5.2%.
Speaker 1 (30:58):
Yeah.
Speaker 2 (30:59):
Low ABV.
The flavor's not over the top,but I guess for us we like a
little bit more flavor.
Speaker 1 (31:04):
Yeah, so what are you thinking, dude, on a score on
the Busted Knuckle?
And be careful because that,like I said, the leprechaun, he
might come after you, he's nothappy.
Speaker 2 (31:15):
I'm trying to come up with my worldly notes to say
about it To come up withsomething.
I mean I appreciate that they'rethe oldest bottling company in
the United States and it's herein Wisconsin.
Kudos to them.
I'm going to give them a point,one-tenth of a point for that.
I'm just struggling a littlebit with the flavor.
I mean, all of these have notbeen over the top flavor-wise.
(31:38):
None of these have.
So I am struggling.
I'm going to have to go a 2.4.
Just a touch below average.
It's not bad tasting, it's justof this one.
The finish and the mouthfeel isthe one that has the weirdest
for me of these four.
Speaker 1 (31:55):
This one is yes.
Speaker 2 (31:57):
So that's the only thing.
I don't know what it is.
I wish I could describe itbetter so that everybody could
understand what that.
It's just a little bit of adifferent finish to it.
I just can't put my finger onit.
Speaker 1 (32:08):
Yep, I agree 100% with you.
Like I said, I do like I thinkit has a little bit more flavor
than well, especially than thefirst two.
Oh, yes, yes, the Johnny BloodRed.
They're maybe kind of neck andneck Right, but still the one
thing I'm noticing so far, andwe do still have a couple of
higher ones coming up, but noneof them have a real lot of
(32:29):
flavor.
Now, I don't know if that's acommon thing.
Speaker 2 (32:32):
It must be a common thing, well, I shouldn't say
that, because Guinness has a lotof flavor.
Speaker 1 (32:35):
There's a lot of flavor there, but these ones are
all pretty, pretty mellow onthe flavor.
So looking at my scores, I havealready put myself into a
corner.
So I'm going to go with 2.3.
I think it might be slightlybetter than that, but I don't
think it's like a 2.6.
Right, I do like the flavor onit.
(32:55):
The little bit there is, like Isaid, I do think there's a
little bit more, but it's stillnot a lot Right.
But again, I think anybodycould drink it.
Oh, yes, and it's going to bereal melon, and that's the one
thing I think right now with allof these, the first four is
anybody could drink them, oh,easily.
So that's a good thing.
(33:15):
Yes, yes, there's no doubtabout that, exactly.
Well, we're down to our finaltwo, our last two, and I'm
hoping that the pot of gold isin one of them.
Speaker 2 (33:26):
Well, it looks like we're stepping it up a little
bit here.
We're no longer in the fours ofthe five range.
Okay, now this next company.
Speaker 1 (33:32):
we've had a number of beers from this company?
Yes, and this is actually, if Iremember right, one of the kind
of the offshoot, so to speak,experimentals.
Speaker 2 (33:43):
There you go.
Speaker 1 (33:43):
Experimentals of Point Brewing yes, In Stevens
Point Wisconsin.
And if I remember right, they'reone of the oldest breweries in
the state as well.
Correct, All right.
So this is Whole Hog and thisis their Gaelic Storm Imperial
Red Ale there you go.
So this one is.
They bumped her up to 6%.
(34:04):
There you go.
Yep, so I was hoping when I sawImperial that it was going to
be way up there, Way up there,but hey, 6% compared to some of
these, it's quite a jump.
Yep, 12 IBUs and this is in abottle as well.
Artwork is kind of just.
I'm not exactly sure if that'sa concert.
Speaker 2 (34:22):
Oh, look in the little picture.
Or is that the Celtic peoplesinging the Gaelic?
Oh, that could be Dancers.
Speaker 1 (34:28):
Yeah, that's it.
Speaker 2 (34:29):
That's it, and it's red and white, oh here it says
Ho-Hog Brewery and theworld-renowned Celtic music
powerhouse Gaelic Storm areproud to bring you this
delicious collaboration.
Speaker 1 (34:43):
Okay.
Speaker 2 (34:44):
Sit back, sip and relax while you listen to a
Gaillic Storm drinking playlist.
Oh, You'll feel like you'vebeen transported to the west of
Ireland, smack dab in the middleof the most exciting concert
you've ever experienced.
Speaker 1 (35:02):
Well, we've been to some really good concerts, so
they're going to have to give ussomething.
Speaker 2 (35:07):
Yes, there's a little bit of aroma.
A little bit of aroma, nothingNot over the top.
No.
Speaker 1 (35:13):
And it is kind of that reddish.
They said deep copper red.
Speaker 2 (35:17):
Yeah, is that a good.
Speaker 1 (35:18):
You look at it in the light here, it's definitely
that copper yeah.
Speaker 2 (35:18):
Is that a good?
Yeah, you look at it in thelight.
Speaker 1 (35:18):
Here it's definitely that copper, but it's between a
copper and an amber.
I guess I would say it's gotwhite head pretty thin.
Speaker 2 (35:26):
Yeah, you can see through this.
This is not a thick stout Againvery mild.
Speaker 1 (35:31):
On the flavor.
There's a little bit.
Little bit, let's see I didhave.
Here we go.
I looked up what's an ImperialIrish Red?
All right, hopefully we gotsome good news.
Well, we'll find out.
So let's see, an Imperial IrishRed Ale is a strong,
(35:52):
malt-forward ale with a deepcopper red color that features a
higher alcohol content and moreintense flavors than a standard
Irish Red Ale.
Again, I'm not really gettingnow.
You know, maybe your taste budsand my taste buds are just shot
from all the really high octanebeers we've drank.
(36:12):
But this, I mean, it's good, Idon't mind it, but there's just
again, the flavor-wise is notover the top by any means.
No.
Speaker 2 (36:22):
And that's what I was kind of expecting with an
Imperial here's kind of acharacteristic ABV, typically 8%
to 10.6%, and this is 6%.
This is well below that.
Speaker 1 (36:32):
It's well below that, so I don't know.
They may have there's room.
Speaker 2 (36:36):
they could have upped it a little bit.
Yeah, I don't know this is.
I upped it a little bit.
Speaker 1 (36:43):
Yeah, I don't know this is.
I mean it's not bad, I don't,but it's just not a lot there.
No, and I'm just I'm reallylearning that a lot of the irish
beer is just kind of there yeahunfortunately yeah I would
agree.
Speaker 2 (36:51):
I don't know how you're gonna get your leprechaun
on well, maybe that's why theydo it.
Speaker 1 (36:57):
They're maybe they, you know, the leprechaun is more
of something they're scared of.
Yeah, so they don't want to gettoo drunk.
Speaker 2 (37:03):
In case you got to fight them off, especially that
one there in the.
Yeah, the busted knuckle.
You know you gotta, you know,make sure you got a, isn't it?
Speaker 1 (37:11):
fight them off a shillelagh or whatever their
little little club thing thatthey have, you know, the wooden
hammer.
Yeah, so you got to make surethat you don't get blindside eye
on when you're all drunked up.
Yeah, boy Boy, how do you wantto rate that one?
Well, looking at, I'm going togo a 2.6 on this one.
(37:32):
I do think, like you said, I doget a little bit of an aroma,
not a lot, but a little morethan the other ones.
Flavor wise, it's not bad.
I do get a little more flavor,but it's still, compared to what
we're used to, it's reallypretty minimal.
Yes, but I could drink that.
But again, it's like you saidearlier.
(37:52):
Would you go back for a secondone?
I don't know.
Speaker 2 (37:57):
You know, it's kind of I don't know.
You'd probably have to reallytwist your arm to go back for
the second one.
If that's all they had, yeah, Iwould drink them.
Speaker 1 (38:04):
But the other whole hogs that we've had have
definitely been.
In my opinion.
They have a lot more flavor andthey do some really cool stuff.
I mean this is not bad, butit's not a huge step up from
these other ones Right 100%.
Speaker 2 (38:20):
I mean, I'm right in there with you too.
I think I'm going to go with2.7.
Okay, is it the best one I'vehad today?
I think they're all.
I'm going to give it thehighest score for today, but I
think they're still allrelatively close.
I mean, nothing is really likesticking out, or standing out
Like this is one you've got totry, without a doubt.
Speaker 1 (38:41):
I mean they're all okay so far.
Well, you know what's funny isthis one right here, the beers
that we're trying.
It kind of reminds me of likewhen we did Central Waters their
barrel age, or when we've doneGoose Island Dasvidaniya.
Right, when we say we'resplitting hairs Right, but this
is like a different hair thatwe're splitting.
Speaker 2 (38:59):
Yeah, this is.
I mean, this might be onebetween your toenails or
something.
Yeah, I was going to say it'sway down there.
Speaker 1 (39:04):
It's not the same level of hair but it's not bad.
But, like I said, they just I'mlearning through this and I'm
glad we're doing it because it'shonestly Irish beers Killians,
you know, guinness, that's beenkind of the normal ones you
think of.
That's been kind of the normalones.
You think of.
The Torchbearers, kilkenny.
Speaker 2 (39:22):
Yep, Things like that and they're good and they have
a lot more flavor.
Yes, whereas these ones.
Speaker 1 (39:27):
I can't put those in the same category as those other
ones.
Speaker 2 (39:30):
Yeah, I mean, I think they want to be there, but they
got a little bit more work todo, yep.
Speaker 1 (39:36):
And, like you said, they've only been around for
less than 500 years where.
Guinness has been.
They're well established.
Speaker 2 (39:43):
Yes.
Speaker 1 (39:43):
Well established.
Well, I suppose we should trythis last one, last one.
So we're back to a can and it'sa 12-ounce can.
There you go, and this is bywho?
Is it?
By Lakefront?
Yes, that's out of.
Speaker 2 (39:57):
Miliwake, miliwake.
Speaker 1 (39:59):
And this is the my Turn Limited Series.
Yep, nolan, it's an Irishexport stout and on the can
there's a gentleman sitting on abarrel.
Speaker 2 (40:11):
I'm guessing that's Nolan.
Speaker 1 (40:12):
He looks happy.
He may have found a leprechaun.
Oh, there you go, could be Onthe can.
It says this full-flavoredstout is easy drinking,
bittersweet, with a refreshingcrisp taste.
Oh, all right, 6.8%, so again,not super high, the highest so
far today, highest so far.
Speaker 2 (40:32):
Yep.
What did you find?
I found Nolan is a sales rep atLakefront.
Really, he brewed this Irishexport stout.
Deeply roasted malts take thelead, providing cold-brewed
coffee aromas and darkchocolate-like flavors.
Huh.
So you see, there's a littlebit.
(40:53):
I put a little bit on there.
The Irish extra stout for you.
Speaker 1 (40:57):
Irish export stout, also known as a foreign extra
stout, is a stronger, bolderversion of the classic Irish
stout.
Also known as a foreign extrastout is a stronger, bolder
version of the classic Irishstout, typically with a higher
alcohol content and a morepronounced roasted malt and hop
character, designed for exportand long-distance shipping.
Well, that's interesting.
Yeah, now you know.
(41:18):
I would say one of the classicexamples of that is Guinness
also has a foreign extra stout.
So again, I hate to keep goingback to Guinness, but that's
kind of the standard so to speak.
Speaker 2 (41:34):
So we started with a stout and we're going to end
with a stout.
Speaker 1 (41:35):
And we're going to end with a stout.
Speaker 2 (41:36):
Yeah, this one's definitely dark, dark I don't
think it's as dark as that firstone, though is it Maybe this
one's definitely?
Speaker 1 (41:42):
dark, dark.
Speaker 2 (41:42):
I don't think it's as dark as that first one, though,
is it, Maybe not?
Speaker 1 (41:45):
It's kind of a really tannish foamy head, yeah, and
again the aroma.
Not much, not much.
Speaker 2 (41:50):
It's pretty muted, Come on.
Speaker 1 (41:52):
Ireland Stand up.
Yeah, that's probably why theleprechauns are so angry,
they're looking for goodflavorful beer Right.
Speaker 2 (41:58):
They're looking for good flavorful beer, right.
They're mad that nobody putanything in there.
Exactly that's why they won'tgive you the pot of gold.
Speaker 1 (42:03):
Well, there's flavor there.
There's flavor, there'ssomething foreign about it.
It's more on the finish, youknow what I mean Like you
swallow it and then all of asudden you get that it's not
again.
Going back to Guinness, Iapologize, but it's not that
strong.
No, but this one on the finish,after you swallow it, then you
get that kind of that burst ofBitterness.
Speaker 2 (42:24):
There you go.
Yes, and I don't think it'scold brewed coffee or dark
chocolate.
Speaker 1 (42:30):
I don't taste any coffee or chocolate, I just
taste like Something bitter, alittle bit of a burnt bitter
flavor.
Speaker 2 (42:38):
Huh, yeah, this is not Special X Light either For
all you G Harmon fans out there.
Huh yeah, this is not Special XLight either for all you T
Hauman fans out there.
Speaker 1 (42:45):
Yeah, no, no Interesting.
Now this one of these six, Jim,I think this is the only one
that I could see possiblyturning somebody off from that
style.
Yeah, you know what I mean,because it does have that
stronger aftertaste a little bit.
Speaker 2 (42:58):
I mean because it's in that category of an Irish
beer.
But boy, those other ones,their flavor was muted.
This one, their flavor is kindof like it's like it really.
If you're not ready for it,it'll surprise you.
Speaker 1 (43:11):
Yep, exactly Boy.
And I can't believe none ofthese had a widget no.
Speaker 2 (43:18):
You know for like Guinness, and we've had other
ones that have it, but none ofthese had it, so that's kind of
interesting.
I think this one might havehelped a little bit.
I think you're right.
Speaker 1 (43:28):
I think you're right, it could have used a little
mellowing.
Speaker 2 (43:31):
Yeah, because that's 6.8.
Speaker 1 (43:32):
I mean it doesn't taste like 6.8, but no no, and
it's funny because how manypodcasts have we done where we
started way above 6.8?
Speaker 2 (43:42):
Yeah, that was the bottom.
Speaker 1 (43:44):
Yeah.
Speaker 2 (43:44):
And here we're ending at that, and we're ending at
this one.
Speaker 1 (43:47):
So again, I think that's why the leprechauns are
so angry, yeah, and they've beensaving their pots of gold to
buy good beer.
That's what I think, hopefully.
Barrel-aged beer, barrel-agedbeer, yes, that would mellow
them out a little bit.
Wow.
So, man, who's this?
(44:07):
Me, you, me, you, me, you.
You go first all right.
Speaker 2 (44:10):
Well, unfortunately I'm.
I'm not a big fan.
Um, it's just a little bit toobold, strong, these pronounced
boy, boy, it's just.
It's like still lingering in mymouth even after we got done.
Just, not a.
I don't know if I could drinkmore than I mean, I think I'd
struggle to get to this firstcan.
(44:30):
I don't know if I could drinkmore than a can, not by the ABV,
but just by the flavor.
Right, and I know we alwaystalk about flavor, but this has
got the bitterness is like juststaying in my mouth and I can't
even get rid of it.
So it's, I'm going to have.
This is going to probably be mylowest one today.
I'm going to have to say a 2.2.
Speaker 1 (44:58):
It's just really tough for me to.
I mean, they put a lot of nicewords on here but, boy, this is
a tough one.
Well, you know, when you'retalking about flavor, there's a
difference between good flavorand not so good flavor, you know
.
And this one, I kind of agreewith you.
I could probably drink that12-ounce can, but I don't know
if I'd go back for another one.
Yeah, which and where.
Like Guinness, I've drankseveral Guinness in a night, but
this I don't know, this onejust has that kind of a
(45:21):
different thing to it.
You know, and I agree, I'mright there I'm going to go a
2.2 as well, and it's kind of abummer.
I was thinking that it wasreally going to be something,
you know, and it's not terrible.
But, like I said, I do think anew person drinking this, they
probably wouldn't come back foranother one.
Speaker 2 (45:39):
Yeah, they might get scared yeah.
Speaker 1 (45:41):
Well, should we?
Speaker 2 (45:42):
wrap this class up for St Patrick's Day.
Speaker 1 (45:44):
We should.
You got some music going hereWell.
Speaker 2 (45:48):
I will find some music.
Speaker 1 (45:50):
Of all of these, jim, I guess which ones would you?
Is there one you'd recommend?
Because where I'm at, honestly,is I think the first five.
A new person could try them andnot get turned off, and I think
the last one might turn somepeople off, but there's really
the Johnny Blood Red is probablyto me, flavor-wise, might be
(46:13):
one of the better ones.
Speaker 2 (46:14):
Right For this group, for this group of six yes, and
the whole hog.
I didn't mind it, it did have alittle better flavor, uh, so
those two are the ones I would,and you know I don't know if
I've said this before in any ofour podcasts and please don't
hold me like up against the wallwith one of those leprechaun
(46:35):
little sticks, but I don't.
I mean.
I think that the established,established Irish beer makers
out there are doing a very goodjob.
I might recommend saying tryone of those first before you
try this.
I don't know, I'm juststruggling with this class.
Speaker 1 (46:52):
Yeah.
Speaker 2 (46:52):
You know, I mean, I don't know if I can, is that a
bad thing to say?
I mean, we tried them, wedefinitely tried them, we rated
them, we definitely tried them,we rated them.
But the hard part is the Idon't know if the flavors are
just not.
You know, like you mentioned,the Guinness, the Killians, the
Kilkenny, Kilkenny, I mean thoseare really good beers, I mean
(47:13):
that really taste good andthey're perfect representations
of that Irish-style beer.
Speaker 1 (47:20):
Yeah so.
Speaker 2 (47:21):
I don't know.
Is that wrong for saying?
Speaker 1 (47:22):
that I don't know.
You know, and I intentionallytried to stay away from like
Guinness, you know what I meanJust because that's the standard
and people would have figuredokay, that's what you're going
to have, Right, you know.
So I definitely wanted to dosomething different, which these
are, and there's not one that'sterrible, but there's not one
(47:43):
that's amazing either, right, Imean?
Speaker 2 (47:46):
I think we're both in concurrence.
Speaker 1 (47:48):
And, like you said, we almost never say something
like that, but thelong-established brand right now
, those beers, they're the bestones, I think.
Speaker 2 (47:59):
Yeah, I mean, are these guys pointed in the right
direction?
I think they're there, but Ithink they have some work to do
to get up to that level.
Yep, I mean, and our scoreskind of give a kind of
representation hovering rightaround average, we were
splitting a different hair,Right, I mean we're right down
the middle.
(48:20):
I'm glad that we tried it.
I mean, there's no way we wouldhave known with the quality of
these beers, yep.
But you know, this is one ofthose hard ones where we, you
know, because we're alwaystrying to get people to try the
craft beer, and I think youshould try the craft beer.
I mean, if you want to go outon a, you can go out and try
these.
There's nothing wrong with them.
Speaker 1 (48:45):
Just be prepared for what you're to get Exactly
Awesome.
Well, hey, I'm glad that wetried these.
We hope everybody out there hada safe and happy St Patrick's
Day.
Yes, hopefully you didn't drinktoo many green beers.
Speaker 2 (48:49):
We did not have a green beer?
No, we did not, we're clear ofthat.
Speaker 1 (48:53):
But, like I said, we tried some we hadn't had before
and we've learned some things.
Yes, you know, and again, Ithink that's why the leprechauns
are angry, because they arelooking for flavor.
Speaker 2 (49:07):
We didn't find it this time, no, we did not find
it.
Speaker 1 (49:10):
We looked under the rainbow and didn't find it?
Speaker 2 (49:11):
There you go, there you go.
Speaker 1 (49:14):
Well, awesome.
Jim.
Thank you so much for partakingin the St Patrick's Day, even
though we are a few days late,but we still wanted you guys to
know that we didn't forget aboutit.
We're still thinking about it,we're still thinking about it.
So, anyway, we hope everybodyenjoyed this podcast and, like
we always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, hey, was that aleprechaun?
(49:42):
See you.
Ladies and gentlemen, thank youfor 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
(50:03):
front request Until next week.
I hope all your campfires arewarm and all your beer is cold.
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