March 28, 2025 • 56 mins
When it's time to explore a brewery's full range, sometimes you discover surprising variance in quality – and Central Waters certainly delivered that experience. While renowned for their stellar barrel-aging program, what happens when these expert bourbon-barrel wizards venture into lighter, everyday beer styles?
Mike and Jim bravely sampled seven distinct Central Waters offerings – from ultra-light rice and corn lagers to hoppy pale ales, dessert-inspired stouts, a fruited sour, and ultimately, their signature bourbon barrel-aged creation. The contrast couldn't have been more dramatic.
The journey begins with barely-there flavors in their rice and corn lagers – beers that might serve as gateways for mass-market drinkers but left our hosts searching for descriptors beyond "minimal" and "light." Their pale ales followed with surprisingly aggressive hop profiles, while an ambitious Neapolitan stout promised strawberry, chocolate and vanilla but delivered primarily on tart, almost bitter strawberry notes. A peach cobbler-inspired sour similarly missed the mark with its promised flavor complexity.
Just when all seemed lost, Cassian Sunset arrived – an 11.7% bourbon barrel-aged imperial stout with coffee, vanilla and cinnamon that instantly demonstrated why Central Waters commands respect in the barrel-aging realm. This stunning contrast raised fascinating questions about brewery specialization and consistency across styles.
Between tastings, Jim quizzes Mike on brewing fundamentals, creating a fun, educational element that allows listeners to test their own craft beer knowledge. Whether you're curious about Central Waters' range, contemplating your next brewery visit, or simply enjoy authentic reactions to unexpected beer experiences, this episode offers honest insights from two passionate craft beer enthusiasts who aren't afraid to call it like they taste it.
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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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 (00:30):
Hey, ladies and gentlemen, and welcome back to
the Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as always, I am
joined by Jim.
Hey, buddy, how are you doing?
Doing good man, how about you?
I don't think I could get anybetter with you, except for
drinking craft beer.
Speaker 1 (00:44):
There, you go.
Speaker 2 (00:48):
Good to hear we are once again back in the studio,
which is nice for a change.
There we go the brewery we'refeaturing today.
We have had other shows, yes,but I guess you could say we're
in the same church but adifferent pew.
Speaker 1 (01:00):
Oh wow, I guess you could say that couldn't you?
Speaker 2 (01:02):
Wow, you are like coming off the top rope.
Yeah, because normally we areheavy into this company's
barrel-aged stuff.
Which they do a very good jobof, and we do have one, yes, we
do have one.
But the rest of these, to behonest with you, I have not
heard.
I've heard of two of them.
Speaker 1 (01:20):
They're probably in your wheelhouse more than my
wheelhouse.
Speaker 2 (01:23):
And one of them is the barrel-aged one.
I've heard of that one, We'vehad that one before, but yes,
but these other ones, I have hadthe one, but the rest I've
never even heard of them.
So it's really going to be aninteresting show.
So basically we are.
Let's hope it's in a good,interesting way.
Yeah, we are once againvisiting Central Waters, Central
.
Speaker 1 (01:42):
Waters Amherst.
Speaker 2 (01:43):
Amherst, wisconsin, there we go.
That's a good thing, but, likeI said, the majority of these
are not, I repeat, not theirbarrel age no.
Some have me scared.
Yeah, a couple of them.
When looking at the notes onthem I'm kind of like oh,
interesting.
Speaker 1 (02:01):
I didn't even know they made that kind of a beer.
Speaker 2 (02:03):
This will be interesting, for sure, all the
way around.
Yeah, you got that right.
Speaker 1 (02:10):
Well, should we?
Speaker 2 (02:11):
just jump into one here.
Oh boy, so my reprieve lastweek is over, yeah, and guess
what?
What's that?
I found 11 questions.
We only got one, two, three,four.
We only got seven beers though.
Oh, so this is going to bereally fun Dang it.
Can you tell me what they'reabout?
Yes, I can.
The questions are all relatingto craft beer.
(02:34):
Oh, okay.
Speaker 1 (02:36):
Does that help At least.
Speaker 2 (02:37):
I have a chance.
Yes, I'm not a very good chance, but I got a chance.
Yes, I think you probably getone or two right, okay, okay,
well, keeping my fingers crossedthere we go, all right.
Speaker 1 (02:49):
So what are we gonna start?
Speaker 2 (02:50):
well, hey, so the first one that we have is is it
ode ode?
Yes, ode, but this is thejapanese rice lager version and
this is 5.2 percent abv.
Now, if you remember, last week, the majority of them were less
than this one.
Yes, you know.
So, we that was.
(03:11):
If you, ladies and gentlemen,if you didn't listen to that one
, that was our saint patrick'sday.
Yes, show, go back and listenthose yes we learned why the
leprechauns are angry.
Yes, so all right.
So a japanese rice lager.
This should be kind of aninteresting thing.
Yes, I found that there arefive different Ode.
Ode, it's like a series then,yeah, and they're all lagers.
(03:35):
There's a Vienna style, a rye,a corn, a rice and just the
lager.
Okay, so it says there may beother variations of Odie beers,
such as those brewed in honor ofAshley Anderson, with proceeds
going toward her treatment andrecovery.
Speaker 1 (03:54):
Hmm, I wonder who that is, or what?
Speaker 2 (03:57):
cancer, maybe I don't know.
Huh, I don't know.
Okay, I wish I knew more.
So, does it go into any?
All right?
So it says oh, you got the 5.2%right.
Yep, extra, extra crispy.
There was two extras in there.
Wow, is this like bacon?
(04:18):
Could be it brewed with amassive amount of rice?
And how much is that?
I was going to say, is that agood thing?
Is that a lot?
Because normally your ricebeers are some big brand beers
Like Inhouser Bush.
Well, you know, in that arena.
All right, now I don't know howto say this word D, be careful
(04:39):
how you say this one, I don'teven know.
Mashed and naturally carbonated, this light and refreshing
lager finishes pleasantly dryand bubbly, perfect for sipping
and celebrating.
Well, there you go.
It's like a party, party in acan, party in a can Very light
color.
I mean you can see through thatbad boy, this is like one sheet
(05:01):
above clear water.
This one reminds me of thearoma, reminds me of last week a
little bit.
There's not much there.
No Gosh, I hope this is good.
Well, here we go to the ricelager.
Well, there's flavor.
Do you know how many ricelagers we've had Intentionally?
Yeah, probably not many ScoredProbably not many, not many.
I'd have to look on Untappd forthat information, but there's
(05:24):
probably not a whole lot.
Yeah, this is on a weird note.
I don't think this is like areally popular style that a lot
of craft brewers are jumping to,and there's probably not a lot
of bourbon barrel aged Japaneserice lagers Probably not.
Oof, wow, because I've always,I think I've always heard.
Now, I apologize if this iswrong, but I always thought I
heard that sometimes they userice because it's cheaper.
(05:46):
Oh, again, I don't know ifthat's true and I'm not just
talking about Central Waters, Imean, there's any in general, in
general, and that could bewrong.
But they use a massive amount.
A massive amount.
Speaker 1 (05:57):
Yes, that's a technical term, massive amount
it could be a lot.
Speaker 2 (06:00):
It could be a lot.
It could be more than a lot.
It's a massive amount, massive,all right.
Well, we just don't know howmuch.
Really not a whole lot offlavor.
This would be one of those.
It could be a lawnmower beeryeah, honestly, but there's just
not a whole lot of flavor to iteither.
Yeah, I'm going to have to letyou start on this one too.
Oh boy, yeah, it's very lightin the aroma, very light in the
(06:23):
flavor, but it's not extracrispy.
Yeah, I'm not exactly sure.
It's not like bacon, not likebacon, crispy bacon.
I'm not crunching Uh-uh, Idon't have to chew my beer.
Nope, I agree with you there.
Maybe it's that first word.
Speaker 1 (06:40):
I don't know.
Oh yeah, that I'm not sayingthat yeah.
Speaker 2 (06:42):
I'm not even going to say it because I don't know how
I pronounce that Boyflavor-wise, you think they
mashed it too hard and mashedsome of the flavor out.
Could be, you never know, Idon't know.
I'm not Again, it's notoffensive at all.
Anybody that's never drank acraft beer they could drink this
.
Yeah, because I is a craft beer, right, I don't.
Uh, what would you tell us?
(07:02):
Tastes like?
Yeah, that's it.
How do you?
How do you describe it?
There's just not a lot offlavor to it.
You know well, I thought thisis like less flavor than like a
big box beer.
Light beer, I would agree andthere's.
That's.
That's hard to say, isn't it?
Yeah, it's not offensive, but,like we've said before, you and
I are are kind of stickler likeflavor, and there's really not
(07:24):
much there.
I'm going to go a 2.1 justbecause and like I said, I think
it could be a lawnmower beer.
If it was ice cold on a hot dayyou could chug it, but why, you
know?
Take it to the bathroom.
Yeah, there's a lot of otherbeers that you could take that
role, that have flavor, you know.
So, yeah, I'm just I'm.
Again, it's not offensive.
(07:46):
Anybody that hasn't had a craftbeer before could drink it, but
I'm just not really a big fan,so I didn't look at it.
But I mean, is there anythingon the artwork that we can even
give it a tenth of a point on?
Well, I mean it's got, you know,kind of a nice sunset and trees
and there's like the heron onit.
Artwork-wise it's not bad, butdoes that make up?
Does that give you stretch itout far enough?
Yeah well, yeah, I'm with you,buddy, I'm going to have to go
(08:09):
with 2.0.
I mean, it's not bad, it's justnot there.
We're kind of picking up wherewe left off last week.
Speaker 1 (08:16):
Yeah, this would have fit in with the Irish ones.
Speaker 2 (08:20):
I don't know, dude it is, I mean.
But I mean this is light.
I mean I think I've actuallywent to the bathroom and had a
different urine color, that'sdarker than this.
Speaker 1 (08:28):
That is darker than that.
Speaker 2 (08:29):
This is really super.
Well, you know, the thing thatmakes up for it is Central
Waters is in the top percentilefor their barrel aging program.
Yes, so they make they morethan make up for this.
But, like I said, I don't knowthis.
But, like I said it, I don'tknow it's.
I'm sure there's a market forit and it could be maybe the
younger folks you know?
I don't know, but not us.
(08:50):
This would be one.
You could compare it if youdidn't if somebody went there,
going hey what do you havethat's like this mass-produced
beer?
they could drink that right.
That would be the only savinggrace, I think, for me and you.
There's no way we'd ever gothere and request this no, since
we were talking about that.
So let me and you.
There's no way we'd ever gothere and request this no, since
we were talking about that.
So let me give you your firstquestion.
Okay, what is the primaryfermentable sugar source used in
(09:13):
beer making?
That's the malt or the grains?
It's the sugar out of the grain.
Which grain Got to be a littlemore specific Barley?
Oh, did I get it?
You got it right.
Oh, now you're mad, aren't you?
Speaker 1 (09:30):
I'm going to give you one-tenth of a point.
Okay, nice, dang it.
Speaker 2 (09:33):
All right.
Question number two All right,which country is known for
inventing Pilsner?
You've had this before and Ican't remember.
Um, germany, oh, come on, I'llgive you a second chance.
Czechoslovakia, yes, oh.
So get a half a percent.
No, we're gonna minus 100.
Dang it.
That was it.
I knew, you knew it.
That's I want to give you asecond because I was bouncing
(09:55):
back and forth in my head.
It goes to germany.
Or is it czech?
because they've had czech stylepilsners you know, and german I
think when we looked on theczech ones we talked about, we
looked at all their brewing whenthey first started brewing.
It's been six, fourteen fifteen, sixteen hundreds yep,
craziness, yes, craziness.
So you are almost above zero.
Awesome for once.
I quit.
I should have.
(10:18):
I should have quit after thefirst one.
There you go.
Awesome, well, I guess let's uh.
Now this next one.
I didn't even realize they hada pilot series.
I had never heard of it.
No, I didn't either Like.
I said before all of these.
I've only heard of two of them.
So this is their pilot series,Roger Roger, and this is their
American Pale Ale 5.35%.
(10:39):
So I got a little bit Okay.
This exceptional brew featuresa highly expressive yeast strain
renowned for its classicAmerican pale ale aromatic
qualities.
Without the vegetable the whatthe vegetal notes sometimes
associated with dry hopping.
(11:00):
Crafted with cashmere belma andbarbie rogue hops, Roger Roger
Pale Ale burst with notes offresh floral berries,
strawberries, blueberries andripe citrus.
Okay, I will bet you a dollarthat we'll get the citrusy taste
(11:22):
, but we won't get anyberry-type flavor, because
that's typically what we raninto.
There's a lot, that's a lot, ofberry, A lot to go on.
I don't even know what a floralberry is.
Yeah, it smells like a pale ale.
At least there's an aroma, ohjeez, there's an aroma.
Speaker 1 (11:34):
I'll give it that.
Speaker 2 (11:38):
There's hops in there .
There's a couple, yeah, oh,this one in the last two weeks.
This one probably has the mostflavor so far.
Yeah, and I'll guarantee someof these other ones are going to
have more, but this one hasflavor.
I don't taste a strawberry, no,A blueberry.
I maybe get a hint of ablueberry, but it's, I'll
guarantee it's just the citrusy,the citrus from the hop.
(11:59):
That's kind of just.
What about the floral berry?
Speaker 1 (12:04):
I'm not sure what a floral berry is?
Is that kind of like a?
Speaker 2 (12:06):
What's a vegetal note ?
I'm not sure.
Speaker 1 (12:11):
I don't think I've ever.
Speaker 2 (12:13):
It's a vegetal.
Speaker 1 (12:15):
Oh, is it vegetal not ?
Speaker 2 (12:16):
vegetable.
I don't know what it is, I'mnot sure.
We'll just say we're not sureand leave it at that.
And where does Roger, roger,roger, what is?
Speaker 1 (12:26):
Hey, that's like military.
Speaker 2 (12:28):
No, it's just one, oh Roger that.
Roger.
That Roger Roger.
We know Roger.
Maybe we have to start callinghim Roger, roger Roger.
Speaker 1 (12:36):
Roger, roger, roger, he'll be like what Interesting
One is sufficient, yeah, yeah.
Well, what do you think on thisone?
Speaker 2 (12:44):
Oh, boy.
Well, as you know, I'm not abig pale ale fan.
Granted, this is an Americanpale ale, not an India pale ale.
Ooh, yeah, it's.
I mean, I guess for me, like,the aftertaste is that hop that
just drowns out all the.
I mean, if I could taste theother things that they say are
(13:04):
supposed to, I mean they couldbe in here.
I just can't taste them.
But that hop just overpowers,and I don't know.
It says here, you know thehighly expressive yeast strain.
I'm not sure what that is.
So this is out of Milwaukee.
I'm sorry I didn't listen tothat first part.
Oh, is this the?
So this is out of their totheir milwaukee tap tap room.
(13:27):
Yeah, so same company, just yep, yep.
But boy, boy, the first onejust had no flavor.
This one is not a flavor that Ilike.
Um right, oh boy.
I think we may grade this one alittle more widespread between
you and I.
I'm gonna have to go 1.9.
I just I'm not a fan.
I'm burping up hops.
Um, all I taste is hops.
I don't.
I don't get the citrus,blueberry, strawberry or floral
berry.
I'm sorry, oh, I'm sorry allright well for myself.
(13:53):
I mean, and I I know this iskind of a stretch, but when you
were talking, I was sittingthere kind of trying to figure
out the, the aftertaste.
Like I said before, I almosthad a little bit of a blueberry
flavor, but the other one's notat all, um, and I do think it's
more just the citrus from thehops.
Uh, I don't mind this too bad.
Uh, would it be one?
(14:14):
I would intentionally go out?
Probably not, but I'm gonna golike a 2.3 because I do think
it's fairly decent, not over thetopthe-top hoppy.
Like you know, like your IndiaPale Ales are definitely a
stronger hop, but this one isfor an American Pale Ale.
It's a pretty decent example, Ithink, but again, like I said,
(14:35):
I probably wouldn't rush out tobuy it myself.
And a new person just gettinginto craft beer, they may not
particularly care for it Justbecause you know hops are.
You have to get used to hops.
Yes, you know, and I think anew person would be like oof,
that's too hoppy.
Yeah, I mean because we've hadan entire podcast where we've
(14:58):
had great pale ales.
I mean that I haven't had anyof this hoppy flavor that I
really liked.
Did I happen to tell you I haveanother idea for an IPA podcast.
Oh, not Variations of RogerRoger, is that what came to mind
?
Nope, but I got an idea comingup, so you're going to love it.
(15:19):
Boy, this, but this is.
It's like hurting my jaw, soyou want some more?
Oh, wow, like I said, I'venever even heard of these, and
it's okay, you know.
Again, like I said, I thinktheir expertise is definitely
the barrel aging and they'veproved that over and over.
(15:39):
So these other ones are goingto be interesting and hopefully
they'll get better.
But you know, yes, let's getback into our good questions so
that we can have the listenersparticipate with us.
All, right, so what is theprocess called where yeast
converts sugars into alcohol andcarbon dioxide?
Well, it's fermentation.
(16:00):
Is that the word you're lookingfor?
Yes, okay, yes, I'm going togive you plus .001.
Because that was too easy, dangit All right.
Number two or number four whichtype of beer is traditionally
served with a slice of orange?
Oh, because it's Blue Moon.
Speaker 1 (16:19):
There you go, it's an example.
Speaker 2 (16:21):
Yes, but what was the style?
Oh, I'm drawing a blank and I'mgoing to kick myself Dang.
It Starts with a W, whitbeer.
Yes, yes, thank you, give me a.0001.
Minus 500.
Speaker 1 (16:36):
Oh man.
Speaker 2 (16:37):
Because I got a hint.
Whitbeer, whitbeer, I gave youthe example.
Yes, you did.
And you know another one thatactually was pretty good was by
Lanning Cools.
Remember their Sunset?
Speaker 1 (16:49):
Oh yes.
Speaker 2 (16:50):
Yes, that one was good, but then, when they got
purchased, they got rid of itbecause it was a competitor to
Blue Moon.
Ah yes, the people that boughtit already had Blue Moon.
Yes, bummer, yes, so that was agood one.
Speaker 1 (17:01):
Yeah so you're doing.
Speaker 2 (17:02):
Okay, yeah, you're only down 1,000 points now.
Hey, I'm happy, there you go.
That's the closest to zero I'vebeen in a long time.
All right, do we got somethingbetter?
Oh dang.
We having a pale ale?
Oh, darn it.
This is their HHG American PaleAle at 5.4% and 45 IBUs Nice.
Do you happen to know what HHGstands for?
(17:24):
It took me a little bit ofdigging, okay, but I found out.
It meant horseshoes and handgrenades.
So that's all you got to beclose with.
That's right you just got to beclose.
Yep, inspired by the music ofWisconsin band Horseshoes and
Hand Grenades, I had no idea.
This Citra and Mosaic HoppedAmerican pale ale is best
(17:44):
enjoyed with friends, old andnew, while playing or dancing to
your favorite tunes.
Okay, let's make some memoriestoday.
I've never heard of that band.
No, I have not either, sohopefully they're extremely good
.
Yes, so we do have a nice head,a nice foamy head.
Speaker 1 (18:00):
I mean that's.
Speaker 2 (18:01):
And it's definitely.
Speaker 1 (18:02):
Lighter color.
Speaker 2 (18:04):
Yeah, it's lighter, but it's darker than like your
normal Pilsner.
You know things like that.
Yes, so, yeah, oh, he's goingto look at the can.
So what's weird?
Across the top it says ale, sun, earth and sky.
Yeah, you know, they're likevery, if I remember right, the.
Central Waters is like, verylike, environmentally friendly
(18:24):
kind of thing.
Speaker 1 (18:25):
Yeah, there you go Conscious yeah.
Speaker 2 (18:26):
But I don't know what the tie-in is to those words,
to the music, oh yeah.
Speaker 1 (18:30):
No yeah, because it's not on the other ones, is it?
Speaker 2 (18:32):
Right, huh, I'm not sure, dude, all right.
Well, again one of thoseunanswered questions.
Oh boy, the smells you.
You mean the aroma, I can smellit.
Oh boy, I will safely say Ithink the Roger Roger had better
flavor.
Wow, you doing okay over there,Boy.
(18:55):
These are not in my wheelhouse.
This one is 45 IBUs, but it'sdefinitely got a stronger piney
hoppy flavor.
Oh yeah, you love it, boy,hoppy, hoppy flavor.
Oh yeah, mmm, you love it, boy,and you know you love it.
Oh, I mean the aromas.
So you've been out of IPApractice for a while.
We've got to get you back inthere because you were starting
to like some of them.
(19:16):
I mean the ones we've had.
I mean because I mean we didone, a totally blind one, that
we've never even had at thebreweries before Were really
good.
Speaker 1 (19:24):
I mean, they were juicy hazy, really good flavor.
Speaker 2 (19:28):
These are just like oof.
Speaker 1 (19:32):
This one has definitely got a stronger flavor
.
I mean, it just dries yourmouth right out.
Speaker 2 (19:34):
Oh yeah, yep, it's got a drying effect there, boy,
yeah, I'm going to go a 2.2.
It does have more flavor thanthe first one, because the first
one really didn't have anyflavor.
Yeah, the race.
But it's a lot stronger hopflavor than the second one, than
that Roger Roger did, and Iguess between the two I'd rather
(19:59):
drink the Roger Roger than thisone.
And I mean for me, even if itsays 45 IBUs, I think this is
more than 45 for bitterness forme.
For me, even if it says 45 IBUs, I think this is more than 45
for bitterness for me.
I mean, again, I'm not anexpert on how they do the IBUs,
but boy, this really is a lotmore bitter and hoppier, much
more hoppier for me.
I'm going to have to keep goingdown.
I'm going 1.8.
Okay, I totally get it.
Speaker 1 (20:24):
You know this is.
I mean.
I don't know if I couldrecommend this one for the for a
new person.
Speaker 2 (20:27):
I wouldn't.
This might scare them.
I just think it's too.
When you said he has kind of adry finish, you're right, you
know, and we're used to that foran india pale ale yeah, not so
much an american pale ale, butthis kind of caught.
You caught me off guard anyway.
I mean, I would almost thinkthis has more of an india pale
ale style than an American paleale.
Yeah, I agree with you.
I don't know, I mean I could beway off base, but no, I agree
(20:49):
with you 100%.
I think it's closer to that.
Yeah, it's just.
This has to be one of the onthat flavor, the stronger hot
drying effect of an Americanpale ale that we've ever had.
Yeah, these are yeah, these areyeah and this I mean.
What's hard is again, you readthe little write up here and
you're like oh, that's not sobad, that's not so bad.
(21:09):
Then wham, then you're like oh,Wait a minute, was that the same
beer?
And I mean we've had somedecent American pale ales.
Oh yeah, yep, that were not.
I've preferred some of thosebecause they're that lighter
flavor, you know.
Not as hoppy, not this one boy,this one has hops.
Oh yeah, that it does for sure,oh boy, all right, you got
(21:32):
another question.
Yeah, are you ready?
Yeah, my eyes are watering.
All right, question number fiveOkay, what is the term for a
beer made by blending a youngbeer with an older aged beer,
often sour, a younger beer andan older beer, and this is worth
(21:54):
a million points, becauseyou're looking at me going, he
has no idea.
A million points, so this isgoing to be worth one million
points?
I've actually never even heardof this before.
I don't know if we've had oneof these Blending a younger beer
, because I was going to saywhen you first said about
blending beers, I was going tosay a Cuvée, but that's the ones
we've always had.
They've all been barrel-agedand they've mixed them together.
(22:15):
Yes, I don't know on this one,dude, I'm sorry.
So I I wish somebody on thelist would tell us more about it
.
So I'm going to spell it.
Okay, if you want to write itdown, because I don't know how
to say it actually.
Okay, g-u-e-u-z-e.
Yeah, I got nothing for you.
Is it goo-eezy?
(22:37):
I don't know.
We'll have to try and figurethat out.
I wish somebody would send usone to try.
I mean it sounds interesting.
I mean I would taste it.
Oh yeah, yeah, but I don't know.
I don't think we've had thatstyle of beer.
Speaker 1 (22:53):
No, I'm sure we haven't.
Speaker 2 (22:56):
One of the few styles that we haven't had yeah.
Because, like I said, we've hadcuves and all that, right, but
I've never even.
I can't even pronounce it.
I wrote it down and I can'tpronounce it, so I'm not even
gonna charge you for that oneokay, good, thank you, but I.
I read it and I was like, well,that's interesting, maybe
somebody out there knows aboutit.
Yeah, that is interesting.
(23:17):
We'll have to keep an eye outsee if we ever run across one of
those there you go to try.
But yeah, I've never even heardof that.
All right, here we go.
Okay, which grain is commonlyused in the production of
gluten-free beer?
This is an easy one Rice, no,no.
What grain Gluten-free?
Speaker 1 (23:39):
And I should know this, because we have friends
that the wife needs gluten-freebeer.
Speaker 2 (23:46):
It's not wheat.
It's not wheat Because wheat isa yeah, that's the opposite end
.
It's not wheat, it's not.
They're going is a.
Yeah, that's the opposite end.
It's not wheat, it's not.
They're going to be so mad atme that I don't know this.
I don't know, dude, sorghum ohsee, I didn't even remember that
was a grain Minus a thousand.
That's where I know sorghum hasbeen used for like honey kind
(24:07):
of stuff, but I didn't realizeit was a grain.
Speaker 1 (24:10):
You're doing all right, though buddy, I need a
beer after that.
Uh-oh, what do we got?
Speaker 2 (24:14):
That round was brutal on me the beer and the
questions, the beer and thequestions.
So now we're on to another odeor odie or whatever.
Odie, Yep.
All right, and this one is theircorn lager, and the can is the
same, except the first one was ayellow kind of outline and this
(24:34):
is kind of a darker blue.
Okay, all right, so this is5.5%.
By the way, Again made inMilwaukee.
Yep, that brewery down there,yep, this lager's brewed to be
refreshing lately.
Hoppy, knock on wood, we'll bethe judge of that.
And extra crispy.
Speaker 1 (24:55):
Now the first one, the rice one was extra, extra,
extra.
Speaker 2 (24:58):
This is only single extra.
Okay, the D word again Duh, duh.
I don't know what that isMashed and naturally carbonated.
What that is mashed andnaturally carbonated?
We pour this on a special side.
Pull faucet from the czechrepublic to accentuate the
(25:18):
aromatics from the foam and thevery soft mouthfeel this beer
offers.
And sometimes I feel like I'mjust getting violated when I say
stuff like that Brewed, sorry.
Yeah, brewed with corn, thankGod, yeah, and a light hop hug
(25:46):
of Zuper Cesar hops.
This is a good time you don'twant to miss out on.
Now, you know, when you weretalking about that side, pull
faucet on untapped, they justadded that.
It's like you know, you canhave, can bottle.
They just added that to it andI've never had I'm pretty sure
I've never had a beer out of oneof those.
(26:08):
So isn't usually they tap thebeer on the ends, yeah yeah, so
I don't a beer out of one ofthose, so isn't usually they tap
the beer on the ends.
Speaker 1 (26:11):
Yeah, yeah, so I don't know if it's Side in the
middle.
Speaker 2 (26:14):
Yeah, I don't know.
That's a good question.
I'm going to have to look intothat some more and just figure
out what that is.
But I know they just added ithere, probably within the last
couple of months, and I stillhave never had one.
And you said that was throughUntapped.
Untapped, yeah, and this is thecorn, the corn Lager Lager.
It's definitely light in color.
It looks like corn.
Yeah, they've all been verylight so far.
(26:36):
I don't see it, not a whole lotof For aroma, not much there.
I'm going to grab the rice can.
Yeah, you can't, yeah, I don'tknow, I don't really taste this
one again.
It gets back to very, veryminimal flavor.
You can tell it's a lager, ithas kind of that flavor, but
(26:58):
it's very, very light.
Yeah, you know what I'm afraidof is, I think these first four
are on the lighter end.
Speaker 1 (27:08):
Yeah, and then the last ones are going to be vastly
different.
Speaker 2 (27:11):
I think, yeah, I don't think there's anything
these three have in common withthe first four.
No, not even remotely.
I don't think.
Just looking at the can, even Idon't think so.
So I mean, the rice lager andthe corn lager, can you
differentiate them?
Well, I was smelling the cornlager out of the glass and then
I was smelling the.
(27:32):
The rice can, yeah, and thatone does have a little little.
The rice is a little differentsmell, but they're still very
minimal.
I mean, could you drink this amoment alone, like on a bet, or
no?
I think between, or maybesitting in a garage, maybe.
I think between, or maybesitting in a garage, maybe I
think between the rice and thecorn.
(27:52):
I would prefer the corn morethan the rice.
Yeah, I think so too.
Speaker 1 (27:57):
I mean it's not.
Speaker 2 (27:57):
I mean, are we talking like leaps and bounds?
No, no, we're talking, we'retalking.
Yeah, we're talking really yeah,and I don't have any other
background to why they made thisstyle.
This is, yeah, I don't Like Isaid, I've never heard of this
(28:18):
Ode or Odie or whatever thisseries is.
I've never heard of it BecauseI mean that's the hard part.
I mean they're not.
There's not a lot of flavor,not a lot of.
I mean you're making, I don'tknow there's a lot of flavor,
not a lot of.
I mean you're making I don'tknow there's a lot of time and
effort put into making this.
Speaker 1 (28:34):
Yeah, um, I mean it's helping the farmers like oh,
you go first on this one, sorry.
Speaker 2 (28:39):
Yeah, I need to change one of my scores too, by
the way.
All right, because I I can't goabove.
Well, I'm gonna.
I will say'll try to follow onwith you.
Of the first four, this isprobably the best.
Yeah, but I can't say much more.
I'm going to have to say a 2.1.
Yeah, it's okay.
(29:02):
I think I could sit in thegarage on a hot day and have one
.
I don't know if I could finishit.
If I was mowing, I mightaccidentally spill it or
something Right.
But this, I don't know if Icould finish it.
Speaker 1 (29:13):
If I was mowing, I might accidentally spill it or
something, right, but this Idon't know.
Okay, so here's my deal.
Speaker 2 (29:16):
Yep, I agree with you , but there's no way I can put
this at a 2.4.
So the rice, I want to dropthat down to a 2.0.
Okay, and this one I'm going togive a 2.1.
Gotcha, the pale ales.
I did go a little higher, justbecause they did have more
flavor.
Speaker 1 (29:32):
Yes, and you do like those a little bit more, much
more than I do.
Speaker 2 (29:36):
Between the two.
Like I said, I would muchrather have the corn than the
rice because there is a littlebit more flavor to it.
But again, would I go to astore and say I want this.
No, no, I apologize, centralWaters, but I just I wouldn't.
Yeah, and there's.
It pains me to say that becausemost of the beers we've had
(29:56):
from them we're like yeah.
Speaker 1 (29:59):
We drive a couple hours to go get them One way,
one way, you know.
Speaker 2 (30:03):
Yeah, this is boy.
I'm just struggling withadjectives to try to describe
it's just like hard to.
Speaker 1 (30:10):
Yeah.
Speaker 2 (30:12):
Because I mean it's not bad, it's not horrendous,
it's just.
I guess for one thing Iprobably haven't had a lot of
corn beers or rice beers.
I mean because I don't likebush products.
Speaker 1 (30:22):
to begin, with Correct yeah, so I don't drink
the mass-produced ones?
Speaker 2 (30:25):
I don't Now.
I will.
Now that you say it, I do thinkthese are brewed to be direct,
these two for sure to be directcompetitors of, like your big
beers Right, you know what Imean.
And compared to them, they fallright into that category.
You know what I'm saying.
But where somebody goes thereand they go, hey, what do you
have?
That's like this, oh, we gotthis rice one, or we got this
(30:46):
corn one, and then the peopleare like, oh, okay, and they
probably love it, right, yeah,you know, but for those of us
that are definitely into craftbeer and, uh, again, flavor and
such it's, they're just kind oflacking and and such.
So I, I again, they're nothorrible, but I really wouldn't,
personally, I would not golooking for them.
(31:08):
But again, a new person coulddrink that all day long.
Yes, so, speaking of that, okay, which beer is traditionally
associated with Germany and it'snot a Pilsner?
What style?
Yes, marzon, oktoberfest.
No, that's not what they'relooking for.
(31:30):
Well, you're not wrong, but Ithink maybe a little bit higher
standard category, what marzonwould fall in?
What category of marzon?
would fall in there yeah, so yougot the category above it and
then underneath, oh, like adunkel no, persons aren't them.
I don't know doppelbach, Idon't know.
I, oh, lager, yes, yeah, I takea million points off.
(31:53):
I totally missed that one,because when I think german
beers, I think think Oktoberfestor Marzahn.
That's what I was trying to sayit's a little higher level.
Speaker 1 (32:01):
Yeah, okay.
Speaker 2 (32:02):
So that was not a hard one, so we'll give you that
one.
Okay, all right, number eightwhat does the term Lambic refer
to?
L-a-m?
Well, it's a style of beer.
B-i-c.
Yep, but you want more specificthan just a style of beer?
Yes, a little bit more.
They're kind of like how do youdescribe them?
(32:23):
I've had some Lambics.
They're typically like a fruity, if I remember right, almost
like kind of in the farmhousestyle.
I think I could be way off.
What is their definition?
It says a beer fermented withwild yeasts.
Oh, okay, almost beasts,because we've had lambic beers
(32:47):
before and they usually have astronger fruity flavor.
Huh, okay, well, we've gotthree beers left.
How many questions you got left?
Three, I have three questionsleft.
Oh well, there you go, nice.
Speaker 1 (32:58):
All right, so let's hope we're through the I think
we got through the first theroughness.
Speaker 2 (33:02):
Yeah, hopefully, wow.
So now we're going to move intoanother 16-ounce can?
All right, and look at the guyon the-.
Oh, there's a couple of them.
They look like ice cream cones,wouldn't?
Speaker 1 (33:14):
it.
Speaker 2 (33:14):
It's an Ice Cream Conversation.
Oh, Ice Cream Conversations.
Neapolitan Stout?
Well, oh boy, I hope this islike.
Now we've had another beer.
So it says the style, and Idon't know if it says it on
there, but on what I foundNeapolitan Stout with Strawberry
(33:34):
.
Okay, Does it say.
Speaker 1 (33:36):
I don't know if it says it on the can or not.
Speaker 2 (33:39):
It does it say I hope I don't know if it says on the
can or not.
It does not say, it just saysneapolitan stout.
Oh, here we go.
Stout brewed with strawberries,vanilla and chocolate.
So it does have a strawberry.
Well, that's yeah, that's agood thing.
Remember we?
We had another one that waslike a neapolitan stout from a
different company, I can'tremember and it wasn't very good
.
I don't think, was it, I thinkit reminded me of the ice cream,
(34:01):
but like when it's all melted,like in a blender.
Speaker 1 (34:05):
Yeah.
Speaker 2 (34:06):
So it says what do you do when you can't decide
what type of ice cream you want?
You get Neapolitan.
This beer is bright withstrawberry and a beautiful
chocolate and vanilla finish.
Okay, wow, and I got a.
Ooh, when I poured yours, thehead got a little out of control
.
Wow, so we got a.
So it's definitely stoutcolored.
(34:27):
Yeah, it's by far the darkestone we've had so far.
Yes, I'm pretty sure it won'tstay that way, but I'm thinking
there we go, all right.
So yeah ice cream conversationsand did you describe what's on
the can?
So the can it's like.
On the one side there's like achocolate ice cream cone.
Of course he's got arms andlegs and such and he's like in
(34:49):
shock, he's going oh, he's goteyes and a mouth.
And then you've got someanother.
Speaker 1 (34:52):
A guy with no arms, no arms.
Speaker 2 (34:54):
That's probably why he's going whoa, another ice,
that's probably why he's goingwhoa another ice cream or
something.
I don't see the cone on him andthat's it.
Those two guys.
I can smell something this faraway.
Speaker 1 (35:04):
Yeah, I can smell the strawberry.
Speaker 2 (35:06):
Oh, I can get the chocolate and the strawberry on
the aroma.
For sure, strawberry stands out.
All right, here we go.
The strawberry overpowers.
I think I don't get any vanillato you.
No, at least on the first taste, I'm not picking up the vanilla
.
No, I don't Definitely get thestrawberry, but it's almost like
(35:27):
a non-sweet strawberry, like abitter yes, for some reason, I
don't know, like a sourstrawberry type.
Hmm, boy, hmm I was expecting alot more On the aroma.
I do smell the chocolate and Ismell the strawberry, but the
taste-wise is definitelystrawberry.
Yeah, not the same as thewrite-up, and we said 6.3%, 6.3%
(35:52):
, yep, wow, that's interesting.
I'm trying to think yeah, Ijust I don't get the vanilla at
all.
I think that strawberry reallyoverpowered it.
But even like the chocolate, Idon't get a lot of chocolate.
I mean maybe a faint hint of it, but I get more on the aroma
(36:14):
than I get on the flavor.
That's kind of weird, yeah.
And you know again the firstthing you think about ice cream
sweetness, yeah, yeah, not thebitterness.
Yeah, and that strawberry,you're right, is like the not
real sweet strawberries, it'slike a sour, bitter, not quite
(36:36):
ripe strawberry, kind of a greenstrawberry.
Yeah, yeah, the tart green one.
Huh, interesting.
Wow, so you were first.
Oh, boy, I'll go with 2.4.
I just think that thestrawberry overpowered it.
I don't get vanilla at all and,like you said, if it was a
sweet strawberry I'd probablylike it better.
(36:57):
But I do think they need tomaybe tone that down just a
little bit.
Yeah, you know, because again,I get the chocolate.
On the aroma, but not on theflavor.
Yeah, I'm going to have to go.
I'm going to say a 2.2.
I'm going to say it.
So far it has the best flavor,but it's not a great flavor.
(37:18):
It's an okay flavor, but I had,of all the beers we were doing,
other than the last one, Ithought this one had the best
potential for being had a goodtaste, but boy.
I don't know I hate to say it,jim, but I honestly think if
this one, the warmer it gets, Ithink it might get worse.
Yeah, you know what I mean, andI don't mean that in a bad way,
(37:42):
but I think that strawberryjust would continue to overpower
everything.
You know?
I don't know.
Yeah, they could have cut backon the strawberry a little bit,
maybe add a little bit morechocolate or a little more
vanilla.
Speaker 1 (37:54):
Yeah, I wish they had more vanilla, because I don't
pick that up at all.
Speaker 2 (37:57):
Yeah, I wish they had more vanilla, because I don't
pick that up at all.
Those flavors are really addedto the quality.
Because I'm like oof, this oneis not easy.
I mean we like stouts too.
I mean this is not listed as apastry stout, right?
No, I mean it's not.
I finished that glass and thatstrawberry is not sweet.
It's just like oof Crazy.
(38:17):
All right, we're running out ofquestions for you, buddy.
Okay, all right.
So this has got to be an easyone for you.
Okay, I appreciate that, whichis a.
Okay, give me a method used toadd hop aroma and flavor without
significantly increasingbitterness.
Is that dry hopping?
Yes, it is Nice.
(38:38):
I paid attention To what mybrother Told me that time.
There, you got that one right.
Speaker 1 (38:42):
Nice.
Speaker 2 (38:43):
You're only down 10,000 points, hey again.
Speaker 1 (38:46):
That's the closest to zero.
Speaker 2 (38:47):
I've ever been In a long time and I'm really scared
Of this one.
Well, yeah, it could be, wecould be, yeah.
Speaker 1 (38:56):
Interesting.
Speaker 2 (38:57):
This is their Last minute Cobbler and it's a
fruited sour, 7%, and notreading.
Is that supposed to be a peach,or what Well cobbler is?
Is it apple cobbler?
Well, there's peach cobbler aswell, oh okay.
Well, let's see if I.
We'll read a little bit here.
Most of the time, our beers areplanned out months or even
(39:19):
years ahead of time, but thereare rare instances where we
simply look at some spareingredients we have lying around
and wonder what can we makewith them.
This is one of those times.
This beer is meant to payhomage to, those days where we
stand in front of an open fridgescratching our heads, wondering
how we're going to make adessert for the last-minute
(39:40):
dinner guest we're having comeover tonight.
Oh, 7% EBV Smell the aroma onthat one.
Speaker 1 (39:48):
Oh, I really got nothing.
There is something sour, I gotnothing on it.
Speaker 2 (39:52):
I got something sour coming on.
So it looks like it's a peachplaying billiards and he's
apparently losing or something.
Oh boy, definitely very, notsee-through.
I don't know what that fruit'ssupposed to be.
It's.
It's not sour, sour, it's kindof a sweetener, but I don't.
Can you tell what the fruit is?
(40:12):
No, like I said, I don't.
I'm confused.
No, I yeah, because that's afunky looking apple apple.
If that's an apple, I was goingto say I don't know what it is,
and the fruit being a cobbler,I would think, okay, apple
cobbler, cherry cobbler, peachcobbler, here we go.
Oh, looked inside the can, okay, peach cobbler-inspired sour
(40:33):
ale with peaches, lactose,vanilla, graham crackers and
cinnamon.
Well, let's take another tastethen, because I missed a lot of
that.
Yeah, I don't know, I'm missinga few of those ingredients.
I guess on the aftertaste Imight get peach, don't get
graham cracker, cinnamon, andthen Don't really get cinnamon.
(40:53):
Vanilla, no, huh, well, wow,okay then.
Is it the worst sour we've everhad?
No, is it the best sour we'veever had?
No, you know, wow, boy, again,this hurts.
I'm so glad that they're intobarrel aging, oh yeah, well, I'm
(41:14):
going to have to go.
I'm not a fan of this.
I'm going to go to go.
I'm not a fan of this.
I'm going to go with 1.7.
Okay, I don't know if I there'ssomething.
I know it's not overpoweringsour, but like my mouth is just
dried out from it and I don'tknow what's causing that,
because I don't think peaches dothat.
But something, there'ssomething, and I'm not sure what
(41:36):
it is.
It's like I don't think.
Think like I'd even make thisfor you dessert if you're a last
minute dinner guest.
This is dude.
I'm going to.
I can't.
Here's my options.
I can go 2.5.
I don't think so.
So I'm gonna go 1.9 again, likeI said, if it's, it says it's
peach, but I really don't getmuch of a peach flavor.
I don't get the cinnamon, Idon't get graham cracker, I
(41:56):
don't get you need those flavors.
I get the sour, yes, type partand it's not overly sour, but
that's the only flavor I get.
Is like just a generic sweetsour Right Kind of thing.
And the artwork on the can iscool but I just don't Well look
at.
That was probably his face whenhe took his first drink too.
(42:19):
He went wait a minute.
Whoa, yeah, I Dang it.
Okay, wow, this is not easy.
Well, I guess.
Would I recommend this one to anew person?
Probably not.
No, I think it's just there'snot.
In this day and age, most ofthe sours out there are more
sweeter than sour, but they alsohave very good flavor.
Yes, sweeter than sour, butthey also have very good flavor.
(42:41):
Yes, typically are a lot offlavor.
Where this one, I just I don'tget a lot of flavor,
unfortunately, so the sournessoverpowered everything.
Yeah, yeah and it's not that itwas super sour, but it was just
that the flavors are so minimal,right muted and yeah, there you
go, muted thank you.
Um, yeah, I, I couldn'trecommend this one either.
Oh boy, we have not had luckhere.
The last, our last two weekshave been a little sketch.
(43:03):
I think the last one will makeup for it.
But well, why don't you hit mewith your last question?
Can you once your eyes open?
After you, you chug that tasterglass down?
All right, these should be easyquestions for you.
Multiple questions.
Two oh, okay, in brewing, whatdoes the term mash refer to?
Well, mash is when they haveyour water and your grains and
(43:27):
you're actually heating it up toextract the sugars out of it.
I think I can get this, becausetheirs was the mixture of water
and crushed grains.
Yeah, so I think you got it.
Okay, we'll give you a point, apoint one, point, zero, zero,
zero, zero one nice, so that'spositive, all right, I'm getting
closer to zero.
All right, your last questionof the night.
(43:48):
Okay, which beer style is knownfor its cloudy appearance and
banana like flavor?
A hefeweizen, oh, grasshopper.
Speaker 1 (44:00):
You're correct.
Speaker 2 (44:01):
Do I get one point?
I'll give you one point Nice.
I'll give you one point Awesome, so you did pretty good.
Speaker 1 (44:06):
I rocked it, you did pretty damn good, this one I did
.
Speaker 2 (44:11):
I was surprised.
I mean, the ones you got wrongwere hard ones.
Speaker 1 (44:13):
Yeah, the average craft beer.
Speaker 2 (44:16):
That word there.
I still don't.
To this minute, I have no ideahow to even pronounce it.
Okay, well, let's All right.
Well, to close out this,central Waters and I know the
rest of them have been achallenge.
We have had this one before, solet me ask you this as a wild
question.
Yes sir, I know that this one'sgoing to probably taste better.
It's not even related, right?
(44:37):
Do you want to tell me what youthought of this group first,
and then we'll drink that one.
Yeah, that's a good idea.
Okay, boy, it was surprisingBecause, again, I had only heard
of the one we have left, yep,and I had heard of the HHG, but
I don't think I'd ever had it.
Okay, so the rest of them I hadnever even heard of.
(44:59):
And it's kind of interesting tobecause, like I said, again, we
know them from their barrelaging program and this is as far
away from that as you can get.
Yes, is there one I wouldrecommend, boy?
I guess honestly the only one.
Well, I take that back.
I could.
If you're into likemass-produced beers you know the
(45:22):
Roger Roger or the Corn Lager Icould see where I could
recommend that to a personbecause it's going to be closer
to what they're used to.
Okay, personally, I don't know.
I just I know I think thehighest score I gave was to the
Ice Cream Stout, but it was kindof because I didn't want to
(45:42):
duplicate anything.
Doesn't mean it was that good,right, right?
So I guess honestly, jim, Ihate to say it, but the corn
lager was probably the best oneflavor-wise to me so far, and
not that the other ones wereterrible, but they just were
kind of not what I was expecting.
Yeah, I mean, I was going tosay the same exact thing the
(46:03):
least of the evil would be thecorn lager the lesser of seven
evils, or six evils.
Six evils, and I mean I guesswe've come to expect a level of
the bourbon barrel.
Speaker 1 (46:17):
Yeah.
Speaker 2 (46:17):
So we kind of I think I personally was expecting the
beers all to taste, not perfect,not barrel aged, but in that
category, and maybe this istheir experiment to try to.
If somebody comes in anddoesn't like the barrel aging,
this is something that they candrink, but boy.
Speaker 1 (46:33):
It has been an education.
Speaker 2 (46:34):
Yeah, I am, and I guess the other part too is none
of these beers are on tap.
Oh, at the brewery at thebrewery yeah, they're only in
cans and you can only take thecans and leave them.
Speaker 1 (46:44):
You can't have them there you can't have them there,
so maybe.
Speaker 2 (46:47):
So then I guess, for my future reference, when I go
up there, make sure I stick tothe tap beer, right?
Because, boy, because you knowwhat, we will run over there in
a heartbeat for the barrel agingstuff.
Yes, this stuff.
I don't necessarily think wereally need to pick that up
anymore.
No, we've tried it.
We can check the block.
And then what do you have?
That's last one there.
The last one we have is theirCassian Sunset.
(47:09):
All right, and this one is justslightly above on ABV at a low
11.7.
Okay, now it's in ourwheelhouse.
And 27 IBUs, nice.
Okay.
And we have a bourbonbarrel-aged Imperial Stout with
the local MEJ's coffee, wholevanilla beans and
(47:30):
cinnamon-n-n-n-n-n.
Cin-nin-num, cin-nin-num.
The flavor profile of thiswonderful beer boasts a lush
mouthfeel with just the rightamount of creamy spice character
to meld with the rich malt andbarrel aged profile.
Okay, and this is part of theirbarrel reserve or brewer's
(47:50):
reserve right selections.
So all right, so let's hope.
Speaker 1 (47:54):
Yeah, it still doesn't it smells better than
the other ones, yeah.
Speaker 2 (47:59):
You definitely get the.
You can smell the bourbonbarrel.
Yes, you can smell the coffee.
I don't know if I get thevanilla yeah, I don't know if I
get vanilla oh, there's vanilla.
Speaker 1 (48:06):
There, I can taste it .
Yeah, now why?
Speaker 2 (48:08):
couldn't they have used that much vanilla in the
last couple?
Yes, you know, oh, wow, yeah,yeah, that one redeemed, they
redeemed themselves.
It's almost like it tastescoconut, but I don't know if
that's coconut.
I think that's the coffee andthe vanilla, I think Kind of
mixed together, because I getthe same kind of thing, but it's
like they didn't say anythingabout coconut.
(48:29):
Right, it's got to be thatMBJ's coffee.
Yeah, well, that.
And, like I said, with thevanilla, I think that vanilla
gives, because, right now, theaftertaste, I'm getting more
vanilla, yes, and a good vanillaand a good vanilla, yeah, yeah,
that tastes good.
I think we've been waiting forsomething like this for a while,
for at least six beers worth.
(48:50):
Yes, wow.
And, like I said, love CentralWaters.
I mean, they're one of thepremier when it comes to barrel
aging and I get why they'redoing these other things too,
right, I totally understand it,because not everybody is quite
as barrel aged nuts as we are.
But, boy, it's a starkdifference between yes.
Speaker 1 (49:12):
This one and the other ones.
Speaker 2 (49:14):
We tried today, I mean even last week.
We tried hard, yeah, we didn'tfind anything good, and now
we've had to finish almost thisentire episode to come up with.
Yeah, we might need to switchgears again and go into some
kind of barely.
Speaker 1 (49:27):
I was going to say Just to get us back on track
again, just to get our tastebuds going.
Speaker 2 (49:31):
Wait a minute, what's going on here, guys?
Yeah, this is, but we're tryingother stuff so that people know
that we're not just trying todo one type but boy, this was
not an easy class.
No, and like I said, I mean thecool thing I really liked about
this show today was just, mostof these I'd never even heard of
, never had them, probably won'thave them again, you know.
(49:52):
But I'm glad that you pickedthese up, because when's the
next time that we would actuallytry these?
Well, now, after drinkingdrinking them, I can say we
probably.
Speaker 1 (50:01):
It'll be a while yeah , maybe next year be a great,
while probably, so what do youthink?
Speaker 2 (50:05):
did we every week scored the cassian?
What are you thinking on that?
Oh, that one.
Let me take another taste andhurry that one.
I'm gonna go like a 3.7.
You like that one?
I like that one.
Like I said that vanilla isvery good, the coffee's not
overpowering, which I don't mind, and you get the barrel.
But that too is not.
(50:27):
You can taste it, but it's notlike whoa, like some of them
I've had.
It's good, I think, for anall-around barrel-aged beer it's
pretty solid.
I think somebody that's neverhad a barrel aged beer before
they could try this one.
Right, and we don't know whattype of bourbon.
Speaker 1 (50:43):
No, and we don't know how long it was aged?
Speaker 2 (50:45):
Yep, they didn't say either of those, cause you know,
like a lot of their bomberbottles that they put on are
exactly how many months it wasaged and what it was, and
they've had some for a long time.
Speaker 1 (50:55):
Right.
Speaker 2 (50:55):
So that was probably the only thing.
That's a little challenging,you know, because I really don't
know what type of bourbonbarrel.
I think it tastes, but I don'thave a bourbon burn.
Speaker 1 (51:05):
Right no.
Speaker 2 (51:06):
Not an overpowering bourbon flavor.
So I mean, like you mentioned,I think somebody could try this
one for like their first bourbonbarrel beer and not be turned
off.
I think I'm going with the samescore 3.7.
I don't even think I can evenput the other ones in this
category for this beer.
Even though they're brewed bythe same company.
It's just so amazing howdifferent this last one is
(51:26):
compared to the other ones.
Yeah, for sure I mean it?
is really hard to even come upwith words to describe the
differences.
Yep, exactly the barrel-agedcompare.
Yeah, I agree with you, Sunset,cassian, sunset by far the
winner of this group.
Totally different.
These are all different styles,but totally different than the
(51:52):
rest of them.
And again, like I said, theyknow what they're doing when it
comes to barrel aging.
Keep it up, keep coming outwith that stuff.
We'll keep coming back.
The other ones, they have apurpose.
We're not quite sure what allof that is, but there you go.
I guess the hard part for us iswe wanted to try everything.
So we had an idea too.
(52:12):
Somebody asked us hey, wasthere different beers out there?
Well, there are different beers.
But I think we found out you'rerolling the dice, you don't
really know what you.
I think we had some highexpectations based on the barrel
aging process and what thebeers are going to taste like,
but unfortunately, I mean, couldthey be better?
Maybe I don't know.
It just probably wasn't in ourwheelhouse for these other than
(52:33):
the last one.
The last one hit the mark, isdead center on this one.
Well, you know, I was justthinking if somebody had told,
comes up to us and says, hey,I'm going to central waters, you
know, I'm not big into barrelaging, what would you recommend?
And and now, like you said,when you picked them up, you
couldn't drink these there andthey weren't on tap.
So it's kind of like because Iwas going to say, well, you know
what, what kind of beer do younormally like?
(52:54):
And if they're kind of a massproducer, I'd say, say you know
the rice or the corn, but youcan't drink them there.
So it's like I don't know, youknow, that's the part that's a
little weird to me.
But again, love Central Watersand, like I said, I think I'll
just kind of keep on that darkerside the far end, yeah, the far
end, yeah because you can lookat.
I mean, this is definitely thecan that stands out too.
(53:15):
The can that stands out too,it's an all black can, and all
the other ones are silver cans.
It's kind of when you get intothose it seems to me like they
try and it's a little moreclassy Right Cause you know you
don't have like these cartoonykind of characters on their
barrel age stuff.
They're more serious aboutthose, yes, and I think that
shows in not only the beer butin the packaging and everything
(53:36):
else.
The whole, and not only the beerbut in the packaging and
everything else.
Yes, the whole package.
Yep, everything, exactly Well,awesome, hey, we survived.
Another one, yes, we did.
It was touch and go there for alittle bit.
Our wing almost touched.
We had to go for a fly around.
Exactly so awesome.
This is cool.
(53:59):
I'm glad we tried thesedifferent beers from Central
Waters because, again, I'llguarantee we probably won't have
most of them again, but yeah,it was awesome.
So, jim, thank you for pickingthese up and including me in on
this.
Like I said, a couple of them Iwas a little, I wasn't maybe
going to thank you for it, butyeah, it was cool.
I'm glad we tried them, youknow, just to see how they do
with that stuff.
Again, they're an, a plus, a toa plus level on their barrel
(54:20):
aging stuff and I'm sure thatthey have a big following for
this other stuff.
But I'm going to stick to thebarrel age stuff.
Yes, me too.
I echo everything you said.
I think we'll have to finishthis last barrel age one.
Yeah, the rest we might notfinish right, but we're gonna.
We're gonna at least stick itthrough for one.
Yes, we will.
We will do that.
So hey, ladies, and gentlemen,you know, make sure you always,
you know, go and visit yourlocal craft breweries.
(54:42):
Most of them are going to havea lot of different styles and
flavors and everything else totry.
You know, give it a whirl.
Oh, can we throw a shout out toone of those podcast guys that
gave us a shout a few weeks ago?
Yeah, I can't remember theirname.
Oh, yeah, yeah, us a shout,sure, a few weeks ago?
Yeah, well, I can't remembertheir name.
Oh, yeah, yeah, uh, it'sactually their podcast is.
Uh, what a, what an interview.
(55:04):
Yeah, they they gave us a shoutout, they gave us a shout out
and they did their first, theirfirst craft beer tasting on
their show.
We encourage them to keep doingit.
Yep, you know.
Uh, our guys, our scoringsystem is zero to 5, not 1 to 4.
There you go, but hey, I giveyou guys credit because I do
believe they're more kind of inthat mass-produced beer category
(55:26):
Because they're younger,probably don't have the
disposable income right now, butkeep it up and give them a
listen.
They're interesting.
Their show are usuallyinterviewing people from their
town that do different stuff, sothey're pretty interesting to
listen to.
I give them that.
Yep, and yeah, thanks for theshout-out, guys.
(55:48):
And right back, at you.
Speaker 1 (55:49):
There you go.
Speaker 2 (55:50):
And, like I said, keep trying beers.
We can almost do a cheers.
Speaker 1 (55:53):
We can do a plastic clink.
There you go, here's to youguys.
There you go, plastic glasses,plastic glasses, clink.
Speaker 2 (55:56):
There you go.
Here's to you guys.
There you go.
Well, hey, ladies and gentlemen, thank you for once again
listening to our show.
Go out, try and find somecentral water beers and, like we
always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, See you, bye.
Speaker 1 (56:12):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all
(56:40):
your beer is cold.
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Speaker 2 (00:30):
Hey, ladies and gentlemen, and welcome back to
the Northwoods Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and, as always, I am
joined by Jim.
Hey, buddy, how are you doing?
Doing good man, how about you?
I don't think I could get anybetter with you, except for
drinking craft beer.
Speaker 1 (00:44):
There, you go.
Speaker 2 (00:48):
Good to hear we are once again back in the studio,
which is nice for a change.
There we go the brewery we'refeaturing today.
We have had other shows, yes,but I guess you could say we're
in the same church but adifferent pew.
Speaker 1 (01:00):
Oh wow, I guess you could say that couldn't you?
Speaker 2 (01:02):
Wow, you are like coming off the top rope.
Yeah, because normally we areheavy into this company's
barrel-aged stuff.
Which they do a very good jobof, and we do have one, yes, we
do have one.
But the rest of these, to behonest with you, I have not
heard.
I've heard of two of them.
Speaker 1 (01:20):
They're probably in your wheelhouse more than my
wheelhouse.
Speaker 2 (01:23):
And one of them is the barrel-aged one.
I've heard of that one, We'vehad that one before, but yes,
but these other ones, I have hadthe one, but the rest I've
never even heard of them.
So it's really going to be aninteresting show.
So basically we are.
Let's hope it's in a good,interesting way.
Yeah, we are once againvisiting Central Waters, Central
.
Speaker 1 (01:42):
Waters Amherst.
Speaker 2 (01:43):
Amherst, wisconsin, there we go.
That's a good thing, but, likeI said, the majority of these
are not, I repeat, not theirbarrel age no.
Some have me scared.
Yeah, a couple of them.
When looking at the notes onthem I'm kind of like oh,
interesting.
Speaker 1 (02:01):
I didn't even know they made that kind of a beer.
Speaker 2 (02:03):
This will be interesting, for sure, all the
way around.
Yeah, you got that right.
Speaker 1 (02:10):
Well, should we?
Speaker 2 (02:11):
just jump into one here.
Oh boy, so my reprieve lastweek is over, yeah, and guess
what?
What's that?
I found 11 questions.
We only got one, two, three,four.
We only got seven beers though.
Oh, so this is going to bereally fun Dang it.
Can you tell me what they'reabout?
Yes, I can.
The questions are all relatingto craft beer.
(02:34):
Oh, okay.
Speaker 1 (02:36):
Does that help At least.
Speaker 2 (02:37):
I have a chance.
Yes, I'm not a very good chance, but I got a chance.
Yes, I think you probably getone or two right, okay, okay,
well, keeping my fingers crossedthere we go, all right.
Speaker 1 (02:49):
So what are we gonna start?
Speaker 2 (02:50):
well, hey, so the first one that we have is is it
ode ode?
Yes, ode, but this is thejapanese rice lager version and
this is 5.2 percent abv.
Now, if you remember, last week, the majority of them were less
than this one.
Yes, you know.
So, we that was.
(03:11):
If you, ladies and gentlemen,if you didn't listen to that one
, that was our saint patrick'sday.
Yes, show, go back and listenthose yes we learned why the
leprechauns are angry.
Yes, so all right.
So a japanese rice lager.
This should be kind of aninteresting thing.
Yes, I found that there arefive different Ode.
Ode, it's like a series then,yeah, and they're all lagers.
(03:35):
There's a Vienna style, a rye,a corn, a rice and just the
lager.
Okay, so it says there may beother variations of Odie beers,
such as those brewed in honor ofAshley Anderson, with proceeds
going toward her treatment andrecovery.
Speaker 1 (03:54):
Hmm, I wonder who that is, or what?
Speaker 2 (03:57):
cancer, maybe I don't know.
Huh, I don't know.
Okay, I wish I knew more.
So, does it go into any?
All right?
So it says oh, you got the 5.2%right.
Yep, extra, extra crispy.
There was two extras in there.
Wow, is this like bacon?
(04:18):
Could be it brewed with amassive amount of rice?
And how much is that?
I was going to say, is that agood thing?
Is that a lot?
Because normally your ricebeers are some big brand beers
Like Inhouser Bush.
Well, you know, in that arena.
All right, now I don't know howto say this word D, be careful
(04:39):
how you say this one, I don'teven know.
Mashed and naturally carbonated, this light and refreshing
lager finishes pleasantly dryand bubbly, perfect for sipping
and celebrating.
Well, there you go.
It's like a party, party in acan, party in a can Very light
color.
I mean you can see through thatbad boy, this is like one sheet
(05:01):
above clear water.
This one reminds me of thearoma, reminds me of last week a
little bit.
There's not much there.
No Gosh, I hope this is good.
Well, here we go to the ricelager.
Well, there's flavor.
Do you know how many ricelagers we've had Intentionally?
Yeah, probably not many ScoredProbably not many, not many.
I'd have to look on Untappd forthat information, but there's
(05:24):
probably not a whole lot.
Yeah, this is on a weird note.
I don't think this is like areally popular style that a lot
of craft brewers are jumping to,and there's probably not a lot
of bourbon barrel aged Japaneserice lagers Probably not.
Oof, wow, because I've always,I think I've always heard.
Now, I apologize if this iswrong, but I always thought I
heard that sometimes they userice because it's cheaper.
(05:46):
Oh, again, I don't know ifthat's true and I'm not just
talking about Central Waters, Imean, there's any in general, in
general, and that could bewrong.
But they use a massive amount.
A massive amount.
Speaker 1 (05:57):
Yes, that's a technical term, massive amount
it could be a lot.
Speaker 2 (06:00):
It could be a lot.
It could be more than a lot.
It's a massive amount, massive,all right.
Well, we just don't know howmuch.
Really not a whole lot offlavor.
This would be one of those.
It could be a lawnmower beeryeah, honestly, but there's just
not a whole lot of flavor to iteither.
Yeah, I'm going to have to letyou start on this one too.
Oh boy, yeah, it's very lightin the aroma, very light in the
(06:23):
flavor, but it's not extracrispy.
Yeah, I'm not exactly sure.
It's not like bacon, not likebacon, crispy bacon.
I'm not crunching Uh-uh, Idon't have to chew my beer.
Nope, I agree with you there.
Maybe it's that first word.
Speaker 1 (06:40):
I don't know.
Oh yeah, that I'm not sayingthat yeah.
Speaker 2 (06:42):
I'm not even going to say it because I don't know how
I pronounce that Boyflavor-wise, you think they
mashed it too hard and mashedsome of the flavor out.
Could be, you never know, Idon't know.
I'm not Again, it's notoffensive at all.
Anybody that's never drank acraft beer they could drink this
.
Yeah, because I is a craft beer, right, I don't.
Uh, what would you tell us?
(07:02):
Tastes like?
Yeah, that's it.
How do you?
How do you describe it?
There's just not a lot offlavor to it.
You know well, I thought thisis like less flavor than like a
big box beer.
Light beer, I would agree andthere's.
That's.
That's hard to say, isn't it?
Yeah, it's not offensive, but,like we've said before, you and
I are are kind of stickler likeflavor, and there's really not
(07:24):
much there.
I'm going to go a 2.1 justbecause and like I said, I think
it could be a lawnmower beer.
If it was ice cold on a hot dayyou could chug it, but why, you
know?
Take it to the bathroom.
Yeah, there's a lot of otherbeers that you could take that
role, that have flavor, you know.
So, yeah, I'm just I'm.
Again, it's not offensive.
(07:46):
Anybody that hasn't had a craftbeer before could drink it, but
I'm just not really a big fan,so I didn't look at it.
But I mean, is there anythingon the artwork that we can even
give it a tenth of a point on?
Well, I mean it's got, you know,kind of a nice sunset and trees
and there's like the heron onit.
Artwork-wise it's not bad, butdoes that make up?
Does that give you stretch itout far enough?
Yeah well, yeah, I'm with you,buddy, I'm going to have to go
(08:09):
with 2.0.
I mean, it's not bad, it's justnot there.
We're kind of picking up wherewe left off last week.
Speaker 1 (08:16):
Yeah, this would have fit in with the Irish ones.
Speaker 2 (08:20):
I don't know, dude it is, I mean.
But I mean this is light.
I mean I think I've actuallywent to the bathroom and had a
different urine color, that'sdarker than this.
Speaker 1 (08:28):
That is darker than that.
Speaker 2 (08:29):
This is really super.
Well, you know, the thing thatmakes up for it is Central
Waters is in the top percentilefor their barrel aging program.
Yes, so they make they morethan make up for this.
But, like I said, I don't knowthis.
But, like I said it, I don'tknow it's.
I'm sure there's a market forit and it could be maybe the
younger folks you know?
I don't know, but not us.
(08:50):
This would be one.
You could compare it if youdidn't if somebody went there,
going hey what do you havethat's like this mass-produced
beer?
they could drink that right.
That would be the only savinggrace, I think, for me and you.
There's no way we'd ever gothere and request this no, since
we were talking about that.
So let me and you.
There's no way we'd ever gothere and request this no, since
we were talking about that.
So let me give you your firstquestion.
Okay, what is the primaryfermentable sugar source used in
(09:13):
beer making?
That's the malt or the grains?
It's the sugar out of the grain.
Which grain Got to be a littlemore specific Barley?
Oh, did I get it?
You got it right.
Oh, now you're mad, aren't you?
Speaker 1 (09:30):
I'm going to give you one-tenth of a point.
Okay, nice, dang it.
Speaker 2 (09:33):
All right.
Question number two All right,which country is known for
inventing Pilsner?
You've had this before and Ican't remember.
Um, germany, oh, come on, I'llgive you a second chance.
Czechoslovakia, yes, oh.
So get a half a percent.
No, we're gonna minus 100.
Dang it.
That was it.
I knew, you knew it.
That's I want to give you asecond because I was bouncing
(09:55):
back and forth in my head.
It goes to germany.
Or is it czech?
because they've had czech stylepilsners you know, and german I
think when we looked on theczech ones we talked about, we
looked at all their brewing whenthey first started brewing.
It's been six, fourteen fifteen, sixteen hundreds yep,
craziness, yes, craziness.
So you are almost above zero.
Awesome for once.
I quit.
I should have.
(10:18):
I should have quit after thefirst one.
There you go.
Awesome, well, I guess let's uh.
Now this next one.
I didn't even realize they hada pilot series.
I had never heard of it.
No, I didn't either Like.
I said before all of these.
I've only heard of two of them.
So this is their pilot series,Roger Roger, and this is their
American Pale Ale 5.35%.
(10:39):
So I got a little bit Okay.
This exceptional brew featuresa highly expressive yeast strain
renowned for its classicAmerican pale ale aromatic
qualities.
Without the vegetable the whatthe vegetal notes sometimes
associated with dry hopping.
(11:00):
Crafted with cashmere belma andbarbie rogue hops, Roger Roger
Pale Ale burst with notes offresh floral berries,
strawberries, blueberries andripe citrus.
Okay, I will bet you a dollarthat we'll get the citrusy taste
(11:22):
, but we won't get anyberry-type flavor, because
that's typically what we raninto.
There's a lot, that's a lot, ofberry, A lot to go on.
I don't even know what a floralberry is.
Yeah, it smells like a pale ale.
At least there's an aroma, ohjeez, there's an aroma.
Speaker 1 (11:34):
I'll give it that.
Speaker 2 (11:38):
There's hops in there .
There's a couple, yeah, oh,this one in the last two weeks.
This one probably has the mostflavor so far.
Yeah, and I'll guarantee someof these other ones are going to
have more, but this one hasflavor.
I don't taste a strawberry, no,A blueberry.
I maybe get a hint of ablueberry, but it's, I'll
guarantee it's just the citrusy,the citrus from the hop.
(11:59):
That's kind of just.
What about the floral berry?
Speaker 1 (12:04):
I'm not sure what a floral berry is?
Is that kind of like a?
Speaker 2 (12:06):
What's a vegetal note ?
I'm not sure.
Speaker 1 (12:11):
I don't think I've ever.
Speaker 2 (12:13):
It's a vegetal.
Speaker 1 (12:15):
Oh, is it vegetal not ?
Speaker 2 (12:16):
vegetable.
I don't know what it is, I'mnot sure.
We'll just say we're not sureand leave it at that.
And where does Roger, roger,roger, what is?
Speaker 1 (12:26):
Hey, that's like military.
Speaker 2 (12:28):
No, it's just one, oh Roger that.
Roger.
That Roger Roger.
We know Roger.
Maybe we have to start callinghim Roger, roger Roger.
Speaker 1 (12:36):
Roger, roger, roger, he'll be like what Interesting
One is sufficient, yeah, yeah.
Well, what do you think on thisone?
Speaker 2 (12:44):
Oh, boy.
Well, as you know, I'm not abig pale ale fan.
Granted, this is an Americanpale ale, not an India pale ale.
Ooh, yeah, it's.
I mean, I guess for me, like,the aftertaste is that hop that
just drowns out all the.
I mean, if I could taste theother things that they say are
(13:04):
supposed to, I mean they couldbe in here.
I just can't taste them.
But that hop just overpowers,and I don't know.
It says here, you know thehighly expressive yeast strain.
I'm not sure what that is.
So this is out of Milwaukee.
I'm sorry I didn't listen tothat first part.
Oh, is this the?
So this is out of their totheir milwaukee tap tap room.
(13:27):
Yeah, so same company, just yep, yep.
But boy, boy, the first onejust had no flavor.
This one is not a flavor that Ilike.
Um right, oh boy.
I think we may grade this one alittle more widespread between
you and I.
I'm gonna have to go 1.9.
I just I'm not a fan.
I'm burping up hops.
Um, all I taste is hops.
I don't.
I don't get the citrus,blueberry, strawberry or floral
berry.
I'm sorry, oh, I'm sorry allright well for myself.
(13:53):
I mean, and I I know this iskind of a stretch, but when you
were talking, I was sittingthere kind of trying to figure
out the, the aftertaste.
Like I said before, I almosthad a little bit of a blueberry
flavor, but the other one's notat all, um, and I do think it's
more just the citrus from thehops.
Uh, I don't mind this too bad.
Uh, would it be one?
(14:14):
I would intentionally go out?
Probably not, but I'm gonna golike a 2.3 because I do think
it's fairly decent, not over thetopthe-top hoppy.
Like you know, like your IndiaPale Ales are definitely a
stronger hop, but this one isfor an American Pale Ale.
It's a pretty decent example, Ithink, but again, like I said,
(14:35):
I probably wouldn't rush out tobuy it myself.
And a new person just gettinginto craft beer, they may not
particularly care for it Justbecause you know hops are.
You have to get used to hops.
Yes, you know, and I think anew person would be like oof,
that's too hoppy.
Yeah, I mean because we've hadan entire podcast where we've
(14:58):
had great pale ales.
I mean that I haven't had anyof this hoppy flavor that I
really liked.
Did I happen to tell you I haveanother idea for an IPA podcast.
Oh, not Variations of RogerRoger, is that what came to mind
?
Nope, but I got an idea comingup, so you're going to love it.
(15:19):
Boy, this, but this is.
It's like hurting my jaw, soyou want some more?
Oh, wow, like I said, I'venever even heard of these, and
it's okay, you know.
Again, like I said, I thinktheir expertise is definitely
the barrel aging and they'veproved that over and over.
(15:39):
So these other ones are goingto be interesting and hopefully
they'll get better.
But you know, yes, let's getback into our good questions so
that we can have the listenersparticipate with us.
All, right, so what is theprocess called where yeast
converts sugars into alcohol andcarbon dioxide?
Well, it's fermentation.
(16:00):
Is that the word you're lookingfor?
Yes, okay, yes, I'm going togive you plus .001.
Because that was too easy, dangit All right.
Number two or number four whichtype of beer is traditionally
served with a slice of orange?
Oh, because it's Blue Moon.
Speaker 1 (16:19):
There you go, it's an example.
Speaker 2 (16:21):
Yes, but what was the style?
Oh, I'm drawing a blank and I'mgoing to kick myself Dang.
It Starts with a W, whitbeer.
Yes, yes, thank you, give me a.0001.
Minus 500.
Speaker 1 (16:36):
Oh man.
Speaker 2 (16:37):
Because I got a hint.
Whitbeer, whitbeer, I gave youthe example.
Yes, you did.
And you know another one thatactually was pretty good was by
Lanning Cools.
Remember their Sunset?
Speaker 1 (16:49):
Oh yes.
Speaker 2 (16:50):
Yes, that one was good, but then, when they got
purchased, they got rid of itbecause it was a competitor to
Blue Moon.
Ah yes, the people that boughtit already had Blue Moon.
Yes, bummer, yes, so that was agood one.
Speaker 1 (17:01):
Yeah so you're doing.
Speaker 2 (17:02):
Okay, yeah, you're only down 1,000 points now.
Hey, I'm happy, there you go.
That's the closest to zero I'vebeen in a long time.
All right, do we got somethingbetter?
Oh dang.
We having a pale ale?
Oh, darn it.
This is their HHG American PaleAle at 5.4% and 45 IBUs Nice.
Do you happen to know what HHGstands for?
(17:24):
It took me a little bit ofdigging, okay, but I found out.
It meant horseshoes and handgrenades.
So that's all you got to beclose with.
That's right you just got to beclose.
Yep, inspired by the music ofWisconsin band Horseshoes and
Hand Grenades, I had no idea.
This Citra and Mosaic HoppedAmerican pale ale is best
(17:44):
enjoyed with friends, old andnew, while playing or dancing to
your favorite tunes.
Okay, let's make some memoriestoday.
I've never heard of that band.
No, I have not either, sohopefully they're extremely good
.
Yes, so we do have a nice head,a nice foamy head.
Speaker 1 (18:00):
I mean that's.
Speaker 2 (18:01):
And it's definitely.
Speaker 1 (18:02):
Lighter color.
Speaker 2 (18:04):
Yeah, it's lighter, but it's darker than like your
normal Pilsner.
You know things like that.
Yes, so, yeah, oh, he's goingto look at the can.
So what's weird?
Across the top it says ale, sun, earth and sky.
Yeah, you know, they're likevery, if I remember right, the.
Central Waters is like, verylike, environmentally friendly
(18:24):
kind of thing.
Speaker 1 (18:25):
Yeah, there you go Conscious yeah.
Speaker 2 (18:26):
But I don't know what the tie-in is to those words,
to the music, oh yeah.
Speaker 1 (18:30):
No yeah, because it's not on the other ones, is it?
Speaker 2 (18:32):
Right, huh, I'm not sure, dude, all right.
Well, again one of thoseunanswered questions.
Oh boy, the smells you.
You mean the aroma, I can smellit.
Oh boy, I will safely say Ithink the Roger Roger had better
flavor.
Wow, you doing okay over there,Boy.
(18:55):
These are not in my wheelhouse.
This one is 45 IBUs, but it'sdefinitely got a stronger piney
hoppy flavor.
Oh yeah, you love it, boy,hoppy, hoppy flavor.
Oh yeah, mmm, you love it, boy,and you know you love it.
Oh, I mean the aromas.
So you've been out of IPApractice for a while.
We've got to get you back inthere because you were starting
to like some of them.
(19:16):
I mean the ones we've had.
I mean because I mean we didone, a totally blind one, that
we've never even had at thebreweries before Were really
good.
Speaker 1 (19:24):
I mean, they were juicy hazy, really good flavor.
Speaker 2 (19:28):
These are just like oof.
Speaker 1 (19:32):
This one has definitely got a stronger flavor
.
I mean, it just dries yourmouth right out.
Speaker 2 (19:34):
Oh yeah, yep, it's got a drying effect there, boy,
yeah, I'm going to go a 2.2.
It does have more flavor thanthe first one, because the first
one really didn't have anyflavor.
Yeah, the race.
But it's a lot stronger hopflavor than the second one, than
that Roger Roger did, and Iguess between the two I'd rather
(19:59):
drink the Roger Roger than thisone.
And I mean for me, even if itsays 45 IBUs, I think this is
more than 45 for bitterness forme.
For me, even if it says 45 IBUs, I think this is more than 45
for bitterness for me.
I mean, again, I'm not anexpert on how they do the IBUs,
but boy, this really is a lotmore bitter and hoppier, much
more hoppier for me.
I'm going to have to keep goingdown.
I'm going 1.8.
Okay, I totally get it.
Speaker 1 (20:24):
You know this is.
I mean.
I don't know if I couldrecommend this one for the for a
new person.
Speaker 2 (20:27):
I wouldn't.
This might scare them.
I just think it's too.
When you said he has kind of adry finish, you're right, you
know, and we're used to that foran india pale ale yeah, not so
much an american pale ale, butthis kind of caught.
You caught me off guard anyway.
I mean, I would almost thinkthis has more of an india pale
ale style than an American paleale.
Yeah, I agree with you.
I don't know, I mean I could beway off base, but no, I agree
(20:49):
with you 100%.
I think it's closer to that.
Yeah, it's just.
This has to be one of the onthat flavor, the stronger hot
drying effect of an Americanpale ale that we've ever had.
Yeah, these are yeah, these areyeah and this I mean.
What's hard is again, you readthe little write up here and
you're like oh, that's not sobad, that's not so bad.
(21:09):
Then wham, then you're like oh,Wait a minute, was that the same
beer?
And I mean we've had somedecent American pale ales.
Oh yeah, yep, that were not.
I've preferred some of thosebecause they're that lighter
flavor, you know.
Not as hoppy, not this one boy,this one has hops.
Oh yeah, that it does for sure,oh boy, all right, you got
(21:32):
another question.
Yeah, are you ready?
Yeah, my eyes are watering.
All right, question number fiveOkay, what is the term for a
beer made by blending a youngbeer with an older aged beer,
often sour, a younger beer andan older beer, and this is worth
(21:54):
a million points, becauseyou're looking at me going, he
has no idea.
A million points, so this isgoing to be worth one million
points?
I've actually never even heardof this before.
I don't know if we've had oneof these Blending a younger beer
, because I was going to saywhen you first said about
blending beers, I was going tosay a Cuvée, but that's the ones
we've always had.
They've all been barrel-agedand they've mixed them together.
(22:15):
Yes, I don't know on this one,dude, I'm sorry.
So I I wish somebody on thelist would tell us more about it
.
So I'm going to spell it.
Okay, if you want to write itdown, because I don't know how
to say it actually.
Okay, g-u-e-u-z-e.
Yeah, I got nothing for you.
Is it goo-eezy?
(22:37):
I don't know.
We'll have to try and figurethat out.
I wish somebody would send usone to try.
I mean it sounds interesting.
I mean I would taste it.
Oh yeah, yeah, but I don't know.
I don't think we've had thatstyle of beer.
Speaker 1 (22:53):
No, I'm sure we haven't.
Speaker 2 (22:56):
One of the few styles that we haven't had yeah.
Because, like I said, we've hadcuves and all that, right, but
I've never even.
I can't even pronounce it.
I wrote it down and I can'tpronounce it, so I'm not even
gonna charge you for that oneokay, good, thank you, but I.
I read it and I was like, well,that's interesting, maybe
somebody out there knows aboutit.
Yeah, that is interesting.
(23:17):
We'll have to keep an eye outsee if we ever run across one of
those there you go to try.
But yeah, I've never even heardof that.
All right, here we go.
Okay, which grain is commonlyused in the production of
gluten-free beer?
This is an easy one Rice, no,no.
What grain Gluten-free?
Speaker 1 (23:39):
And I should know this, because we have friends
that the wife needs gluten-freebeer.
Speaker 2 (23:46):
It's not wheat.
It's not wheat Because wheat isa yeah, that's the opposite end
.
It's not wheat, it's not.
They're going is a.
Yeah, that's the opposite end.
It's not wheat, it's not.
They're going to be so mad atme that I don't know this.
I don't know, dude, sorghum ohsee, I didn't even remember that
was a grain Minus a thousand.
That's where I know sorghum hasbeen used for like honey kind
(24:07):
of stuff, but I didn't realizeit was a grain.
Speaker 1 (24:10):
You're doing all right, though buddy, I need a
beer after that.
Uh-oh, what do we got?
Speaker 2 (24:14):
That round was brutal on me the beer and the
questions, the beer and thequestions.
So now we're on to another odeor odie or whatever.
Odie, Yep.
All right, and this one is theircorn lager, and the can is the
same, except the first one was ayellow kind of outline and this
(24:34):
is kind of a darker blue.
Okay, all right, so this is5.5%.
By the way, Again made inMilwaukee.
Yep, that brewery down there,yep, this lager's brewed to be
refreshing lately.
Hoppy, knock on wood, we'll bethe judge of that.
And extra crispy.
Speaker 1 (24:55):
Now the first one, the rice one was extra, extra,
extra.
Speaker 2 (24:58):
This is only single extra.
Okay, the D word again Duh, duh.
I don't know what that isMashed and naturally carbonated.
What that is mashed andnaturally carbonated?
We pour this on a special side.
Pull faucet from the czechrepublic to accentuate the
(25:18):
aromatics from the foam and thevery soft mouthfeel this beer
offers.
And sometimes I feel like I'mjust getting violated when I say
stuff like that Brewed, sorry.
Yeah, brewed with corn, thankGod, yeah, and a light hop hug
(25:46):
of Zuper Cesar hops.
This is a good time you don'twant to miss out on.
Now, you know, when you weretalking about that side, pull
faucet on untapped, they justadded that.
It's like you know, you canhave, can bottle.
They just added that to it andI've never had I'm pretty sure
I've never had a beer out of oneof those.
(26:08):
So isn't usually they tap thebeer on the ends, yeah yeah, so
I don't a beer out of one ofthose, so isn't usually they tap
the beer on the ends.
Speaker 1 (26:11):
Yeah, yeah, so I don't know if it's Side in the
middle.
Speaker 2 (26:14):
Yeah, I don't know.
That's a good question.
I'm going to have to look intothat some more and just figure
out what that is.
But I know they just added ithere, probably within the last
couple of months, and I stillhave never had one.
And you said that was throughUntapped.
Untapped, yeah, and this is thecorn, the corn Lager Lager.
It's definitely light in color.
It looks like corn.
Yeah, they've all been verylight so far.
(26:36):
I don't see it, not a whole lotof For aroma, not much there.
I'm going to grab the rice can.
Yeah, you can't, yeah, I don'tknow, I don't really taste this
one again.
It gets back to very, veryminimal flavor.
You can tell it's a lager, ithas kind of that flavor, but
(26:58):
it's very, very light.
Yeah, you know what I'm afraidof is, I think these first four
are on the lighter end.
Speaker 1 (27:08):
Yeah, and then the last ones are going to be vastly
different.
Speaker 2 (27:11):
I think, yeah, I don't think there's anything
these three have in common withthe first four.
No, not even remotely.
I don't think.
Just looking at the can, even Idon't think so.
So I mean, the rice lager andthe corn lager, can you
differentiate them?
Well, I was smelling the cornlager out of the glass and then
I was smelling the.
(27:32):
The rice can, yeah, and thatone does have a little little.
The rice is a little differentsmell, but they're still very
minimal.
I mean, could you drink this amoment alone, like on a bet, or
no?
I think between, or maybesitting in a garage, maybe.
I think between, or maybesitting in a garage, maybe I
think between the rice and thecorn.
(27:52):
I would prefer the corn morethan the rice.
Yeah, I think so too.
Speaker 1 (27:57):
I mean it's not.
Speaker 2 (27:57):
I mean, are we talking like leaps and bounds?
No, no, we're talking, we'retalking.
Yeah, we're talking really yeah,and I don't have any other
background to why they made thisstyle.
This is, yeah, I don't Like Isaid, I've never heard of this
(28:18):
Ode or Odie or whatever thisseries is.
I've never heard of it BecauseI mean that's the hard part.
I mean they're not.
There's not a lot of flavor,not a lot of.
I mean you're making, I don'tknow there's a lot of flavor,
not a lot of.
I mean you're making I don'tknow there's a lot of time and
effort put into making this.
Speaker 1 (28:34):
Yeah, um, I mean it's helping the farmers like oh,
you go first on this one, sorry.
Speaker 2 (28:39):
Yeah, I need to change one of my scores too, by
the way.
All right, because I I can't goabove.
Well, I'm gonna.
I will say'll try to follow onwith you.
Of the first four, this isprobably the best.
Yeah, but I can't say much more.
I'm going to have to say a 2.1.
Yeah, it's okay.
(29:02):
I think I could sit in thegarage on a hot day and have one
.
I don't know if I could finishit.
If I was mowing, I mightaccidentally spill it or
something Right.
But this, I don't know if Icould finish it.
Speaker 1 (29:13):
If I was mowing, I might accidentally spill it or
something, right, but this Idon't know.
Okay, so here's my deal.
Speaker 2 (29:16):
Yep, I agree with you , but there's no way I can put
this at a 2.4.
So the rice, I want to dropthat down to a 2.0.
Okay, and this one I'm going togive a 2.1.
Gotcha, the pale ales.
I did go a little higher, justbecause they did have more
flavor.
Speaker 1 (29:32):
Yes, and you do like those a little bit more, much
more than I do.
Speaker 2 (29:36):
Between the two.
Like I said, I would muchrather have the corn than the
rice because there is a littlebit more flavor to it.
But again, would I go to astore and say I want this.
No, no, I apologize, centralWaters, but I just I wouldn't.
Yeah, and there's.
It pains me to say that becausemost of the beers we've had
(29:56):
from them we're like yeah.
Speaker 1 (29:59):
We drive a couple hours to go get them One way,
one way, you know.
Speaker 2 (30:03):
Yeah, this is boy.
I'm just struggling withadjectives to try to describe
it's just like hard to.
Speaker 1 (30:10):
Yeah.
Speaker 2 (30:12):
Because I mean it's not bad, it's not horrendous,
it's just.
I guess for one thing Iprobably haven't had a lot of
corn beers or rice beers.
I mean because I don't likebush products.
Speaker 1 (30:22):
to begin, with Correct yeah, so I don't drink
the mass-produced ones?
Speaker 2 (30:25):
I don't Now.
I will.
Now that you say it, I do thinkthese are brewed to be direct,
these two for sure to be directcompetitors of, like your big
beers Right, you know what Imean.
And compared to them, they fallright into that category.
You know what I'm saying.
But where somebody goes thereand they go, hey, what do you
have?
That's like this, oh, we gotthis rice one, or we got this
(30:46):
corn one, and then the peopleare like, oh, okay, and they
probably love it, right, yeah,you know, but for those of us
that are definitely into craftbeer and, uh, again, flavor and
such it's, they're just kind oflacking and and such.
So I, I again, they're nothorrible, but I really wouldn't,
personally, I would not golooking for them.
(31:08):
But again, a new person coulddrink that all day long.
Yes, so, speaking of that, okay, which beer is traditionally
associated with Germany and it'snot a Pilsner?
What style?
Yes, marzon, oktoberfest.
No, that's not what they'relooking for.
(31:30):
Well, you're not wrong, but Ithink maybe a little bit higher
standard category, what marzonwould fall in?
What category of marzon?
would fall in there yeah, so yougot the category above it and
then underneath, oh, like adunkel no, persons aren't them.
I don't know doppelbach, Idon't know.
I, oh, lager, yes, yeah, I takea million points off.
(31:53):
I totally missed that one,because when I think german
beers, I think think Oktoberfestor Marzahn.
That's what I was trying to sayit's a little higher level.
Speaker 1 (32:01):
Yeah, okay.
Speaker 2 (32:02):
So that was not a hard one, so we'll give you that
one.
Okay, all right, number eightwhat does the term Lambic refer
to?
L-a-m?
Well, it's a style of beer.
B-i-c.
Yep, but you want more specificthan just a style of beer?
Yes, a little bit more.
They're kind of like how do youdescribe them?
(32:23):
I've had some Lambics.
They're typically like a fruity, if I remember right, almost
like kind of in the farmhousestyle.
I think I could be way off.
What is their definition?
It says a beer fermented withwild yeasts.
Oh, okay, almost beasts,because we've had lambic beers
(32:47):
before and they usually have astronger fruity flavor.
Huh, okay, well, we've gotthree beers left.
How many questions you got left?
Three, I have three questionsleft.
Oh well, there you go, nice.
Speaker 1 (32:58):
All right, so let's hope we're through the I think
we got through the first theroughness.
Speaker 2 (33:02):
Yeah, hopefully, wow.
So now we're going to move intoanother 16-ounce can?
All right, and look at the guyon the-.
Oh, there's a couple of them.
They look like ice cream cones,wouldn't?
Speaker 1 (33:14):
it.
Speaker 2 (33:14):
It's an Ice Cream Conversation.
Oh, Ice Cream Conversations.
Neapolitan Stout?
Well, oh boy, I hope this islike.
Now we've had another beer.
So it says the style, and Idon't know if it says it on
there, but on what I foundNeapolitan Stout with Strawberry
(33:34):
.
Okay, Does it say.
Speaker 1 (33:36):
I don't know if it says it on the can or not.
Speaker 2 (33:39):
It does it say I hope I don't know if it says on the
can or not.
It does not say, it just saysneapolitan stout.
Oh, here we go.
Stout brewed with strawberries,vanilla and chocolate.
So it does have a strawberry.
Well, that's yeah, that's agood thing.
Remember we?
We had another one that waslike a neapolitan stout from a
different company, I can'tremember and it wasn't very good
.
I don't think, was it, I thinkit reminded me of the ice cream,
(34:01):
but like when it's all melted,like in a blender.
Speaker 1 (34:05):
Yeah.
Speaker 2 (34:06):
So it says what do you do when you can't decide
what type of ice cream you want?
You get Neapolitan.
This beer is bright withstrawberry and a beautiful
chocolate and vanilla finish.
Okay, wow, and I got a.
Ooh, when I poured yours, thehead got a little out of control
.
Wow, so we got a.
So it's definitely stoutcolored.
(34:27):
Yeah, it's by far the darkestone we've had so far.
Yes, I'm pretty sure it won'tstay that way, but I'm thinking
there we go, all right.
So yeah ice cream conversationsand did you describe what's on
the can?
So the can it's like.
On the one side there's like achocolate ice cream cone.
Of course he's got arms andlegs and such and he's like in
(34:49):
shock, he's going oh, he's goteyes and a mouth.
And then you've got someanother.
Speaker 1 (34:52):
A guy with no arms, no arms.
Speaker 2 (34:54):
That's probably why he's going whoa, another ice,
that's probably why he's goingwhoa another ice cream or
something.
I don't see the cone on him andthat's it.
Those two guys.
I can smell something this faraway.
Speaker 1 (35:04):
Yeah, I can smell the strawberry.
Speaker 2 (35:06):
Oh, I can get the chocolate and the strawberry on
the aroma.
For sure, strawberry stands out.
All right, here we go.
The strawberry overpowers.
I think I don't get any vanillato you.
No, at least on the first taste, I'm not picking up the vanilla
.
No, I don't Definitely get thestrawberry, but it's almost like
(35:27):
a non-sweet strawberry, like abitter yes, for some reason, I
don't know, like a sourstrawberry type.
Hmm, boy, hmm I was expecting alot more On the aroma.
I do smell the chocolate and Ismell the strawberry, but the
taste-wise is definitelystrawberry.
Yeah, not the same as thewrite-up, and we said 6.3%, 6.3%
(35:52):
, yep, wow, that's interesting.
I'm trying to think yeah, Ijust I don't get the vanilla at
all.
I think that strawberry reallyoverpowered it.
But even like the chocolate, Idon't get a lot of chocolate.
I mean maybe a faint hint of it, but I get more on the aroma
(36:14):
than I get on the flavor.
That's kind of weird, yeah.
And you know again the firstthing you think about ice cream
sweetness, yeah, yeah, not thebitterness.
Yeah, and that strawberry,you're right, is like the not
real sweet strawberries, it'slike a sour, bitter, not quite
(36:36):
ripe strawberry, kind of a greenstrawberry.
Yeah, yeah, the tart green one.
Huh, interesting.
Wow, so you were first.
Oh, boy, I'll go with 2.4.
I just think that thestrawberry overpowered it.
I don't get vanilla at all and,like you said, if it was a
sweet strawberry I'd probablylike it better.
(36:57):
But I do think they need tomaybe tone that down just a
little bit.
Yeah, you know, because again,I get the chocolate.
On the aroma, but not on theflavor.
Yeah, I'm going to have to go.
I'm going to say a 2.2.
I'm going to say it.
So far it has the best flavor,but it's not a great flavor.
(37:18):
It's an okay flavor, but I had,of all the beers we were doing,
other than the last one, Ithought this one had the best
potential for being had a goodtaste, but boy.
I don't know I hate to say it,jim, but I honestly think if
this one, the warmer it gets, Ithink it might get worse.
Yeah, you know what I mean, andI don't mean that in a bad way,
(37:42):
but I think that strawberryjust would continue to overpower
everything.
You know?
I don't know.
Yeah, they could have cut backon the strawberry a little bit,
maybe add a little bit morechocolate or a little more
vanilla.
Speaker 1 (37:54):
Yeah, I wish they had more vanilla, because I don't
pick that up at all.
Speaker 2 (37:57):
Yeah, I wish they had more vanilla, because I don't
pick that up at all.
Those flavors are really addedto the quality.
Because I'm like oof, this oneis not easy.
I mean we like stouts too.
I mean this is not listed as apastry stout, right?
No, I mean it's not.
I finished that glass and thatstrawberry is not sweet.
It's just like oof Crazy.
(38:17):
All right, we're running out ofquestions for you, buddy.
Okay, all right.
So this has got to be an easyone for you.
Okay, I appreciate that, whichis a.
Okay, give me a method used toadd hop aroma and flavor without
significantly increasingbitterness.
Is that dry hopping?
Yes, it is Nice.
(38:38):
I paid attention To what mybrother Told me that time.
There, you got that one right.
Speaker 1 (38:42):
Nice.
Speaker 2 (38:43):
You're only down 10,000 points, hey again.
Speaker 1 (38:46):
That's the closest to zero.
Speaker 2 (38:47):
I've ever been In a long time and I'm really scared
Of this one.
Well, yeah, it could be, wecould be, yeah.
Speaker 1 (38:56):
Interesting.
Speaker 2 (38:57):
This is their Last minute Cobbler and it's a
fruited sour, 7%, and notreading.
Is that supposed to be a peach,or what Well cobbler is?
Is it apple cobbler?
Well, there's peach cobbler aswell, oh okay.
Well, let's see if I.
We'll read a little bit here.
Most of the time, our beers areplanned out months or even
(39:19):
years ahead of time, but thereare rare instances where we
simply look at some spareingredients we have lying around
and wonder what can we makewith them.
This is one of those times.
This beer is meant to payhomage to, those days where we
stand in front of an open fridgescratching our heads, wondering
how we're going to make adessert for the last-minute
(39:40):
dinner guest we're having comeover tonight.
Oh, 7% EBV Smell the aroma onthat one.
Speaker 1 (39:48):
Oh, I really got nothing.
There is something sour, I gotnothing on it.
Speaker 2 (39:52):
I got something sour coming on.
So it looks like it's a peachplaying billiards and he's
apparently losing or something.
Oh boy, definitely very, notsee-through.
I don't know what that fruit'ssupposed to be.
It's.
It's not sour, sour, it's kindof a sweetener, but I don't.
Can you tell what the fruit is?
(40:12):
No, like I said, I don't.
I'm confused.
No, I yeah, because that's afunky looking apple apple.
If that's an apple, I was goingto say I don't know what it is,
and the fruit being a cobbler,I would think, okay, apple
cobbler, cherry cobbler, peachcobbler, here we go.
Oh, looked inside the can, okay, peach cobbler-inspired sour
(40:33):
ale with peaches, lactose,vanilla, graham crackers and
cinnamon.
Well, let's take another tastethen, because I missed a lot of
that.
Yeah, I don't know, I'm missinga few of those ingredients.
I guess on the aftertaste Imight get peach, don't get
graham cracker, cinnamon, andthen Don't really get cinnamon.
(40:53):
Vanilla, no, huh, well, wow,okay then.
Is it the worst sour we've everhad?
No, is it the best sour we'veever had?
No, you know, wow, boy, again,this hurts.
I'm so glad that they're intobarrel aging, oh yeah, well, I'm
(41:14):
going to have to go.
I'm not a fan of this.
I'm going to go to go.
I'm not a fan of this.
I'm going to go with 1.7.
Okay, I don't know if I there'ssomething.
I know it's not overpoweringsour, but like my mouth is just
dried out from it and I don'tknow what's causing that,
because I don't think peaches dothat.
But something, there'ssomething, and I'm not sure what
(41:36):
it is.
It's like I don't think.
Think like I'd even make thisfor you dessert if you're a last
minute dinner guest.
This is dude.
I'm going to.
I can't.
Here's my options.
I can go 2.5.
I don't think so.
So I'm gonna go 1.9 again, likeI said, if it's, it says it's
peach, but I really don't getmuch of a peach flavor.
I don't get the cinnamon, Idon't get graham cracker, I
(41:56):
don't get you need those flavors.
I get the sour, yes, type partand it's not overly sour, but
that's the only flavor I get.
Is like just a generic sweetsour Right Kind of thing.
And the artwork on the can iscool but I just don't Well look
at.
That was probably his face whenhe took his first drink too.
(42:19):
He went wait a minute.
Whoa, yeah, I Dang it.
Okay, wow, this is not easy.
Well, I guess.
Would I recommend this one to anew person?
Probably not.
No, I think it's just there'snot.
In this day and age, most ofthe sours out there are more
sweeter than sour, but they alsohave very good flavor.
Yes, sweeter than sour, butthey also have very good flavor.
(42:41):
Yes, typically are a lot offlavor.
Where this one, I just I don'tget a lot of flavor,
unfortunately, so the sournessoverpowered everything.
Yeah, yeah and it's not that itwas super sour, but it was just
that the flavors are so minimal,right muted and yeah, there you
go, muted thank you.
Um, yeah, I, I couldn'trecommend this one either.
Oh boy, we have not had luckhere.
The last, our last two weekshave been a little sketch.
(43:03):
I think the last one will makeup for it.
But well, why don't you hit mewith your last question?
Can you once your eyes open?
After you, you chug that tasterglass down?
All right, these should be easyquestions for you.
Multiple questions.
Two oh, okay, in brewing, whatdoes the term mash refer to?
Well, mash is when they haveyour water and your grains and
(43:27):
you're actually heating it up toextract the sugars out of it.
I think I can get this, becausetheirs was the mixture of water
and crushed grains.
Yeah, so I think you got it.
Okay, we'll give you a point, apoint one, point, zero, zero,
zero, zero one nice, so that'spositive, all right, I'm getting
closer to zero.
All right, your last questionof the night.
(43:48):
Okay, which beer style is knownfor its cloudy appearance and
banana like flavor?
A hefeweizen, oh, grasshopper.
Speaker 1 (44:00):
You're correct.
Speaker 2 (44:01):
Do I get one point?
I'll give you one point Nice.
I'll give you one point Awesome, so you did pretty good.
Speaker 1 (44:06):
I rocked it, you did pretty damn good, this one I did
.
Speaker 2 (44:11):
I was surprised.
I mean, the ones you got wrongwere hard ones.
Speaker 1 (44:13):
Yeah, the average craft beer.
Speaker 2 (44:16):
That word there.
I still don't.
To this minute, I have no ideahow to even pronounce it.
Okay, well, let's All right.
Well, to close out this,central Waters and I know the
rest of them have been achallenge.
We have had this one before, solet me ask you this as a wild
question.
Yes sir, I know that this one'sgoing to probably taste better.
It's not even related, right?
(44:37):
Do you want to tell me what youthought of this group first,
and then we'll drink that one.
Yeah, that's a good idea.
Okay, boy, it was surprisingBecause, again, I had only heard
of the one we have left, yep,and I had heard of the HHG, but
I don't think I'd ever had it.
Okay, so the rest of them I hadnever even heard of.
(44:59):
And it's kind of interesting tobecause, like I said, again, we
know them from their barrelaging program and this is as far
away from that as you can get.
Yes, is there one I wouldrecommend, boy?
I guess honestly the only one.
Well, I take that back.
I could.
If you're into likemass-produced beers you know the
(45:22):
Roger Roger or the Corn Lager Icould see where I could
recommend that to a personbecause it's going to be closer
to what they're used to.
Okay, personally, I don't know.
I just I know I think thehighest score I gave was to the
Ice Cream Stout, but it was kindof because I didn't want to
(45:42):
duplicate anything.
Doesn't mean it was that good,right, right?
So I guess honestly, jim, Ihate to say it, but the corn
lager was probably the best oneflavor-wise to me so far, and
not that the other ones wereterrible, but they just were
kind of not what I was expecting.
Yeah, I mean, I was going tosay the same exact thing the
(46:03):
least of the evil would be thecorn lager the lesser of seven
evils, or six evils.
Six evils, and I mean I guesswe've come to expect a level of
the bourbon barrel.
Speaker 1 (46:17):
Yeah.
Speaker 2 (46:17):
So we kind of I think I personally was expecting the
beers all to taste, not perfect,not barrel aged, but in that
category, and maybe this istheir experiment to try to.
If somebody comes in anddoesn't like the barrel aging,
this is something that they candrink, but boy.
Speaker 1 (46:33):
It has been an education.
Speaker 2 (46:34):
Yeah, I am, and I guess the other part too is none
of these beers are on tap.
Oh, at the brewery at thebrewery yeah, they're only in
cans and you can only take thecans and leave them.
Speaker 1 (46:44):
You can't have them there you can't have them there,
so maybe.
Speaker 2 (46:47):
So then I guess, for my future reference, when I go
up there, make sure I stick tothe tap beer, right?
Because, boy, because you knowwhat, we will run over there in
a heartbeat for the barrel agingstuff.
Yes, this stuff.
I don't necessarily think wereally need to pick that up
anymore.
No, we've tried it.
We can check the block.
And then what do you have?
That's last one there.
The last one we have is theirCassian Sunset.
(47:09):
All right, and this one is justslightly above on ABV at a low
11.7.
Okay, now it's in ourwheelhouse.
And 27 IBUs, nice.
Okay.
And we have a bourbonbarrel-aged Imperial Stout with
the local MEJ's coffee, wholevanilla beans and
(47:30):
cinnamon-n-n-n-n-n.
Cin-nin-num, cin-nin-num.
The flavor profile of thiswonderful beer boasts a lush
mouthfeel with just the rightamount of creamy spice character
to meld with the rich malt andbarrel aged profile.
Okay, and this is part of theirbarrel reserve or brewer's
(47:50):
reserve right selections.
So all right, so let's hope.
Speaker 1 (47:54):
Yeah, it still doesn't it smells better than
the other ones, yeah.
Speaker 2 (47:59):
You definitely get the.
You can smell the bourbonbarrel.
Yes, you can smell the coffee.
I don't know if I get thevanilla yeah, I don't know if I
get vanilla oh, there's vanilla.
Speaker 1 (48:06):
There, I can taste it .
Yeah, now why?
Speaker 2 (48:08):
couldn't they have used that much vanilla in the
last couple?
Yes, you know, oh, wow, yeah,yeah, that one redeemed, they
redeemed themselves.
It's almost like it tastescoconut, but I don't know if
that's coconut.
I think that's the coffee andthe vanilla, I think Kind of
mixed together, because I getthe same kind of thing, but it's
like they didn't say anythingabout coconut.
(48:29):
Right, it's got to be thatMBJ's coffee.
Yeah, well, that.
And, like I said, with thevanilla, I think that vanilla
gives, because, right now, theaftertaste, I'm getting more
vanilla, yes, and a good vanillaand a good vanilla, yeah, yeah,
that tastes good.
I think we've been waiting forsomething like this for a while,
for at least six beers worth.
(48:50):
Yes, wow.
And, like I said, love CentralWaters.
I mean, they're one of thepremier when it comes to barrel
aging and I get why they'redoing these other things too,
right, I totally understand it,because not everybody is quite
as barrel aged nuts as we are.
But, boy, it's a starkdifference between yes.
Speaker 1 (49:12):
This one and the other ones.
Speaker 2 (49:14):
We tried today, I mean even last week.
We tried hard, yeah, we didn'tfind anything good, and now
we've had to finish almost thisentire episode to come up with.
Yeah, we might need to switchgears again and go into some
kind of barely.
Speaker 1 (49:27):
I was going to say Just to get us back on track
again, just to get our tastebuds going.
Speaker 2 (49:31):
Wait a minute, what's going on here, guys?
Yeah, this is, but we're tryingother stuff so that people know
that we're not just trying todo one type but boy, this was
not an easy class.
No, and like I said, I mean thecool thing I really liked about
this show today was just, mostof these I'd never even heard of
, never had them, probably won'thave them again, you know.
(49:52):
But I'm glad that you pickedthese up, because when's the
next time that we would actuallytry these?
Well, now, after drinkingdrinking them, I can say we
probably.
Speaker 1 (50:01):
It'll be a while yeah , maybe next year be a great,
while probably, so what do youthink?
Speaker 2 (50:05):
did we every week scored the cassian?
What are you thinking on that?
Oh, that one.
Let me take another taste andhurry that one.
I'm gonna go like a 3.7.
You like that one?
I like that one.
Like I said that vanilla isvery good, the coffee's not
overpowering, which I don't mind, and you get the barrel.
But that too is not.
(50:27):
You can taste it, but it's notlike whoa, like some of them
I've had.
It's good, I think, for anall-around barrel-aged beer it's
pretty solid.
I think somebody that's neverhad a barrel aged beer before
they could try this one.
Right, and we don't know whattype of bourbon.
Speaker 1 (50:43):
No, and we don't know how long it was aged?
Speaker 2 (50:45):
Yep, they didn't say either of those, cause you know,
like a lot of their bomberbottles that they put on are
exactly how many months it wasaged and what it was, and
they've had some for a long time.
Speaker 1 (50:55):
Right.
Speaker 2 (50:55):
So that was probably the only thing.
That's a little challenging,you know, because I really don't
know what type of bourbonbarrel.
I think it tastes, but I don'thave a bourbon burn.
Speaker 1 (51:05):
Right no.
Speaker 2 (51:06):
Not an overpowering bourbon flavor.
So I mean, like you mentioned,I think somebody could try this
one for like their first bourbonbarrel beer and not be turned
off.
I think I'm going with the samescore 3.7.
I don't even think I can evenput the other ones in this
category for this beer.
Even though they're brewed bythe same company.
It's just so amazing howdifferent this last one is
(51:26):
compared to the other ones.
Yeah, for sure I mean it?
is really hard to even come upwith words to describe the
differences.
Yep, exactly the barrel-agedcompare.
Yeah, I agree with you, Sunset,cassian, sunset by far the
winner of this group.
Totally different.
These are all different styles,but totally different than the
(51:52):
rest of them.
And again, like I said, theyknow what they're doing when it
comes to barrel aging.
Keep it up, keep coming outwith that stuff.
We'll keep coming back.
The other ones, they have apurpose.
We're not quite sure what allof that is, but there you go.
I guess the hard part for us iswe wanted to try everything.
So we had an idea too.
(52:12):
Somebody asked us hey, wasthere different beers out there?
Well, there are different beers.
But I think we found out you'rerolling the dice, you don't
really know what you.
I think we had some highexpectations based on the barrel
aging process and what thebeers are going to taste like,
but unfortunately, I mean, couldthey be better?
Maybe I don't know.
It just probably wasn't in ourwheelhouse for these other than
(52:33):
the last one.
The last one hit the mark, isdead center on this one.
Well, you know, I was justthinking if somebody had told,
comes up to us and says, hey,I'm going to central waters, you
know, I'm not big into barrelaging, what would you recommend?
And and now, like you said,when you picked them up, you
couldn't drink these there andthey weren't on tap.
So it's kind of like because Iwas going to say, well, you know
what, what kind of beer do younormally like?
(52:54):
And if they're kind of a massproducer, I'd say, say you know
the rice or the corn, but youcan't drink them there.
So it's like I don't know, youknow, that's the part that's a
little weird to me.
But again, love Central Watersand, like I said, I think I'll
just kind of keep on that darkerside the far end, yeah, the far
end, yeah because you can lookat.
I mean, this is definitely thecan that stands out too.
(53:15):
The can that stands out too,it's an all black can, and all
the other ones are silver cans.
It's kind of when you get intothose it seems to me like they
try and it's a little moreclassy Right Cause you know you
don't have like these cartoonykind of characters on their
barrel age stuff.
They're more serious aboutthose, yes, and I think that
shows in not only the beer butin the packaging and everything
(53:36):
else.
The whole, and not only the beerbut in the packaging and
everything else.
Yes, the whole package.
Yep, everything, exactly Well,awesome, hey, we survived.
Another one, yes, we did.
It was touch and go there for alittle bit.
Our wing almost touched.
We had to go for a fly around.
Exactly so awesome.
This is cool.
(53:59):
I'm glad we tried thesedifferent beers from Central
Waters because, again, I'llguarantee we probably won't have
most of them again, but yeah,it was awesome.
So, jim, thank you for pickingthese up and including me in on
this.
Like I said, a couple of them Iwas a little, I wasn't maybe
going to thank you for it, butyeah, it was cool.
I'm glad we tried them, youknow, just to see how they do
with that stuff.
Again, they're an, a plus, a toa plus level on their barrel
(54:20):
aging stuff and I'm sure thatthey have a big following for
this other stuff.
But I'm going to stick to thebarrel age stuff.
Yes, me too.
I echo everything you said.
I think we'll have to finishthis last barrel age one.
Yeah, the rest we might notfinish right, but we're gonna.
We're gonna at least stick itthrough for one.
Yes, we will.
We will do that.
So hey, ladies, and gentlemen,you know, make sure you always,
you know, go and visit yourlocal craft breweries.
(54:42):
Most of them are going to havea lot of different styles and
flavors and everything else totry.
You know, give it a whirl.
Oh, can we throw a shout out toone of those podcast guys that
gave us a shout a few weeks ago?
Yeah, I can't remember theirname.
Oh, yeah, yeah, us a shout,sure, a few weeks ago?
Yeah, well, I can't remembertheir name.
Oh, yeah, yeah, uh, it'sactually their podcast is.
Uh, what a, what an interview.
(55:04):
Yeah, they they gave us a shoutout, they gave us a shout out
and they did their first, theirfirst craft beer tasting on
their show.
We encourage them to keep doingit.
Yep, you know.
Uh, our guys, our scoringsystem is zero to 5, not 1 to 4.
There you go, but hey, I giveyou guys credit because I do
believe they're more kind of inthat mass-produced beer category
(55:26):
Because they're younger,probably don't have the
disposable income right now, butkeep it up and give them a
listen.
They're interesting.
Their show are usuallyinterviewing people from their
town that do different stuff, sothey're pretty interesting to
listen to.
I give them that.
Yep, and yeah, thanks for theshout-out, guys.
(55:48):
And right back, at you.
Speaker 1 (55:49):
There you go.
Speaker 2 (55:50):
And, like I said, keep trying beers.
We can almost do a cheers.
Speaker 1 (55:53):
We can do a plastic clink.
There you go, here's to youguys.
There you go, plastic glasses,plastic glasses, clink.
Speaker 2 (55:56):
There you go.
Here's to you guys.
There you go.
Well, hey, ladies and gentlemen, thank you for once again
listening to our show.
Go out, try and find somecentral water beers and, like we
always say, we hope yourcampfire is always warm and your
beers are always cold.
See you, See you, bye.
Speaker 1 (56:12):
Thank you for listening to the Northwoods Beer
Guy podcast.
If you have a question, acomment or a beer you'd like us
to review, please feel free tosend us a message at
northwoodsbeerguy at gmailcom.
You can also find us onFacebook, twitter and Instagram.
If you're on untapped, look upNorthwoods Beer Guy and send a
friend request.
Until next week, I hope allyour campfires are warm and all
(56:40):
your beer is cold.
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