Ep 106 - In every sip, there's a story waiting to be discovered

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Venture into the fascinating world of barrel-aged beers as Mike and BK embark on a tasting journey that reveals just how varied and complex these special brews can be. From the moment they crack open their first beer – a velvety chocolate mint stout that transforms dramatically as it warms – to the surprising discoveries in Mobcraft's barrel-aged collection, every sip tells a story of craftsmanship and experimentation.

The conversation takes an exciting turn when they encounter Pryes Brewing's Monkey Bar, an 11% ABV imperial pastry stout that combines peanut butter, banana, chocolate, and marshmallow into what BK declares "a show and tell beer." This unexpected standout earns a spot on their potential Beer of the Year list, hiding its substantial alcohol content behind layers of dessert-like flavors that develop beautifully at proper temperature.

Temperature emerges as the unsung hero of the episode, with both hosts noting how crucial proper serving temperature is for appreciating barrel-aged beers. Cold temperatures mask complexity, while allowing beers to warm reveals their true character – a revelation that transforms their ratings throughout the tasting.

Mobcraft's barrel-aged collection offers a fascinating study in how different barrels impact the same base beer. From traditional bourbon barrels to more unusual apple brandy casks, each imparts distinctive characteristics ranging from subtle booziness to surprising tartness. The variations prompt thoughtful discussion about barrel selection, aging time, and the unpredictable nature of barrel-aging itself.

Whether you're new to barrel-aged beers or a seasoned enthusiast, this episode offers valuable insights into appreciating these complex creations. Grab your favorite imperial stout, give it time to warm properly, and join Mike and BK on their flavorful exploration of what happens when brewers push the boundaries of barrel aging.

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Episode Transcript

Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and today we have a
special visitor.
Well, you've heard him before,but this is the first time, I
think, that you and I have donebarrel age together on the

(00:44):
podcast.
I'm pretty sure it is.
Yeah.

Speaker 2 (00:46):
I'm excited about this.

Speaker 1 (00:47):
Yeah, me too.
So we are joined, as you couldtell, by BK Good evening,
morning, afternoon, whereveryou're at.
Yes, Like I said, we we've donea number of podcasts together.
We've never really broke intothe barrel age stuff.

Speaker 2 (01:02):
We've done a lot of weird ones where we were all
over the place, um and I we'vedone, I think, the last one, the
last one we really did, we wereon location, right?
Yes, we were in Florida.

Speaker 1 (01:10):
Yep, florida, we've done, of course, up in the North
woods and we've done uh otherin the cities.
We've done some barrel aged andand today you are actually at
my house, correct?
Uh, we have, uh, some stuffwe're doing this weekend,
hopefully weather permitting.
Uh, mother nature can't decidewhat she's doing always, always

(01:32):
temperamental, yeah exactly.
I kind of hope she didn't hearthat yeah yeah, now we jinxed it
now probably.
So, yeah, crazy stuff.
Well, hey, you know what?
Let's, uh, let's start into one, and then we'll just kind of
see where it takes.

Speaker 2 (01:44):
I should say so, I think we'll start with of these.
Um well, just so everybodyknows, mike and I sat on four of
these.
Uh, for quite a while we've hadthem not literally, but
literally right um, but there'sonly four of them, so we brought
a couple extras and, uh, thefirst one we're gonna have is
one that I had very recently andI rated very high, and it was
just uh, have is one that I hadvery recently and I rated very

(02:05):
high and it was something that Ihad to bring some Mike a try.

Speaker 1 (02:08):
You know what is funny I just realized.
When Susie and I were in Miami,when our daughter was playing
that tournament down there acouple years ago, we went to
this brewery.
Oh really, yeah, and it wasinteresting.
They had giant mushrooms allover the place.
I'm not exactly sure what thatstood for, but it was

(02:30):
interesting.

Speaker 2 (02:31):
If it's anything like this beer, it's interesting.
There's no doubt about it.

Speaker 1 (02:35):
Yep.
So, ladies and gentlemen, thisis by Tripping Animals Brewing
and they're out of actually it'sout of Doral, florida, which is
like a suburb of Miami kind ofdeal.
So the description on this onenow this one is not barrel aged,
correct.
I don't believe it is Okay.
So it says Moonlight Mint isactually the name of it,
moonlight Mint Stout and it saysMoonlight Mint is a velvety

(02:59):
smooth conditioned withchocolate mint, offering a
refreshing twist of mintygoodness in every sip.
At seven percent abv, thissmooth brew is perfect for those
cool nights when you're cravinga rich chocolate mint
experience.
The balance of flavors deliversthe ideal mix of indulgence and
refreshment, making it a mustfor the stout lovers and mint

(03:22):
enthusiasts alike so basically,put away the girl scout cookies,
yeah, and crack a beer when youget up in the middle, yeah
exactly or maybe not do thatwell, you know, they say, you
know there was supposedly badstuff in the girl scout.
But there's bad stuff inanything that tastes good,
anything anything youoverindulge in is bad.

Speaker 2 (03:39):
Yes, I mean, let's be honest that is true.

Speaker 1 (03:42):
now on this can, this can.
It's a 16-ounce can, so you arepot committed, so to speak,
when you crack her open, but itdoes have like a bluebird on it,
which is odd, right, yeah kindof it's a strange and you don't
see bluebirds at night.
No.

Speaker 2 (03:57):
So I'm not sure where .
Maybe that's part of themushroom portion.
Oh, maybe when they theartist's inspiration.

Speaker 1 (04:03):
That's very possible when they're using the mushrooms
they saw bluebirds, so let'scrack this bad boy open.
Now you got this in the cities,correct.
I got this in the city.

Speaker 2 (04:14):
So our local liquor store finally has come to their
senses and it's carrying someoddball stuff in four packs and
singles.
And this was just one that Igrabbed.
I think it was right aroundaround.
No, it's probably aroundfebruary.
Okay, um, just because itlooked good and and something
different, uh, not super strong,uh.

(04:34):
So we're starting on the on thelight end of seven percent, yes
, yes, but this one I I reallyreally enjoyed.
I'll let you you talk moreabout it until I'm trying to.
You really don't get the aroma.

Speaker 1 (04:43):
there's not a huge amount of aroma.
No, because you know you'reexpecting like a minty kind of
aroma, but you don't really getthat and this one's still ice
cold, but it really is a smoothdrinking style.
I still get the mint.
Nothing in this beer isoverpowering.
I was going to say it is notoverpowering in the least, which
is kind of nice.

Speaker 2 (05:02):
Yeah well, mint can be polarizing and you just never
know when you look at again.
We talk about chili peppers inbeer can be polarizing.
We talk about coriander when welaugh about it being in beer
Certain spices.
If they put clove in it or someof those holiday beers, it can
really ruin the taste of a beer.
This particular one it doesn't.

(05:23):
Everything is, as far as I'mconcerned, as well adjusted,
let's put it that way, right.

Speaker 1 (05:28):
Yeah, you know.
And this one is they are stillcold, still very cool.
We should have.
Probably we were thirsty.
Yeah, I was gonna sayunfortunately, uh, we didn't let
them warm up like we shouldhave.
But that's all right.
Yeah, you can.
Like I said that, it stillimpresses me that you can get
that mint flavor.

Speaker 2 (05:46):
I remember of course I drank all 16 ounces of it.
I remember as this one warmedup everything really came
together better.
So we'll have our sipper nowand if you want to reserve or
the right to adjust your score,we'll come back to it after a
couple other tries and see.
But I do remember it reallygetting velvety, like they talk
about, very smooth and againeverything's very subtle.

(06:08):
But the other thing and Ilistened to you and Jim talk
about the stouts the other daywhen the Irish stouts I enjoy
that bitterness.
I like that kind ofin-your-face adjustment that
they do with these and this onestill has it.
It's not covered in chocolateor coconut nibs or cinnamon or
any of the other weird stuffthey put in there, like

(06:29):
marshmallows and bananas and allthe other funny stuff.
This is just a hint of mint.
I told my wife it reminds me ofthe little Andy's Mints you
used to get at restaurants.

Speaker 1 (06:39):
There you go.
Yep, I agree with you there,with that smoothness.
I was sitting here thinking,okay, what does it remind me of?
And that's exactly kind of whatit reminds me of.
It's a little like I said, alittle bit more on the mellow
side of the mint, but I do thinkpart of that is because it's
colder than what it should be.
Like I said, we'll come backwe'll come back at the end and
we can retry.
We'll retry, you know a littleone, see if it's uh.
And then, like you said, I doagree, we can re readjust our

(07:01):
scoring if we want, just becauseto give it a fair shot, exactly
, you know, because right now Ithink they're all going to be a
little bit right right probably,shouldn't you know, I shouldn't
put them in the oven yeah,let's not the microwave.

Speaker 2 (07:13):
No microwave, no air fryers.

Speaker 1 (07:16):
We'll let mother nature, we'll let it slowly warm
up a little bit so I remembergiving this.

Speaker 2 (07:21):
I believe I think I gave it a 4-1, if I remember, um
and again, at first it was justgood and then, as it warmed up,
it really grew on me, right, uh, and to being like I would take
another one of these anytime.
There was two of them in thefridge or in a cooler yeah, yeah
that's.

Speaker 1 (07:35):
We're gonna definitely have to come back and
revisit it to see because, likeI said, right now I couldn't
rate it like that, just becauseit's very mellow flavor.
We're not getting a lot of theflavor yet, but we will
definitely come back on it, butI still like it it's.
It's very good flavor.
Now, you know, I was sittingthere kind of warming that glass
in my hand a little bit and itdoes.
A little bit more comes out itchanges.

Speaker 2 (07:55):
This one impressed me just on how much the flavor
profile changed.
That really made a bigdifference in it, for sure.
Yeah, I think I was.
There were five or six or eightof us sitting around and so I
wasn't in any hurry to powerthrough it.
I was probably cooking in thekitchen and just kept coming
back to it.
And yeah, it was, it reallyimpressed me.
And again, I don't think minewas this cold when.

Speaker 1 (08:16):
I first started it.
So, you're going to stay atyour full one, I'll stay where
I'm at, I think my preliminaryscore right now.
I'm going to give it like a 3.5right now and then, like I said
, we will revisit it just to seehow it changes.
How much difference?
Yeah, because I can tell thatthat is going to be.
There's going to be a bigdifference, there's more mint
comes out, but it's not.

Speaker 2 (08:36):
I always say to and think to myself does this taste
like fake mint, right, yes?
Or does this taste like Iactually a leaf of it's in there
, like did I get this out of themojito bottle or did I put mint
in there and make a mojito?

Speaker 1 (08:49):
right, right.
Yeah, that's one of thosethings because, like you said,
they get that fake mint flavorand it's like why cherries?

Speaker 2 (08:56):
apples.
They all have a fake flavor andit's like fake flavor you could
use the natural ingredients, oryou could use the artificial
ingredients and the artificialingredients.

Speaker 1 (09:04):
Typically nine times out of ten you can tell that
it's the fake, you know, exceptfor captain morgan.

Speaker 2 (09:09):
When they put the fake stuff in there, it was
great for 50 years and then theystarted putting real stuff and
everybody had to adjust yeah,you know, that's just weird too.

Speaker 1 (09:17):
If it ain't broke, why do you?

Speaker 2 (09:18):
why would?
You feel that you have to fixit how many people in the world
order a captain and coke and youchange the formula.
I thought this is coke, newcoke, all over yeah, I can't
believe people would do thatit's like really don't make us
angry.

Speaker 1 (09:30):
But you know, then after a while you get used to it
, you forget, and then it's like, oh okay, no big deal or all
your, all your bottles that youhave left over that aren't open,
become collectors and expensive.

Speaker 2 (09:45):
Correct.
Yeah, that too.

Speaker 1 (09:48):
So all right, Well, yeah, that's good on that and,
like I said, we're going to comeback to it because I do feel
bad that I'm not giving it agood honest rating yet.

Speaker 2 (09:58):
We'll see we're going to come back to it.

Speaker 1 (10:00):
Yep, all right.
Well, hey, so now the secondone is another one that you had
brought with, and I rememberthat Susie and I had went to
this brewery.
You guys have been there.
It's in the cities and Iremember they had one of those
indoor bocce ball courts.

Speaker 2 (10:15):
Oh, I gotcha Yep.

Speaker 1 (10:16):
You know, and nobody was playing.
No, there were some peopleplaying it when we got there and
it was just.
I had never seen that at abrewery before At a brewery, you
know.
I've seen other stuff, you know, but that's the first time I
had saw one of those indoors,you know, and it was like makes
sense.

Speaker 2 (10:32):
Yeah, why not?

Speaker 1 (10:34):
And they I know they had and I'm trying to remember
the name of it because they hadwe had bought a bottle of it
because I had it on tap and itwas a barrel-aged beer and it
was really good.
So they know what they're doingand they've got some weird
stuff.

Speaker 2 (10:47):
Oh yeah, so they've really gotten into the sours Wes
my son.
He's had several of theirfruited sours and really liked
them.
There's a raspberry one.
I think I have one left in thefridge.
There was a—I want to say youand I had a lemonade one of some
sort that I want to say you andI had a lemonade one of some
sort that wasn't too bad.
It was a good summer gettinghot out style beer, yep, and

(11:09):
some really weird ones that Ijust, you know doesn't.
I would not even buy on anormal day, or even for one of
these.
You just look at them and gothere's no.

Speaker 1 (11:16):
I'm not going to do that.

Speaker 2 (11:18):
But this one caught my eye, and again, it was kind
of in the same aisle of singlesthat I found the Moonlight Mint.
This one is called not peanutbutter, it is Monkey Bar.
Now I looked up Monkey Bar andthere are several recipes and it
makes sense why they call itthis.
So this says this cheekyimperial pastry stout is an
invention of our own creation,containing banana, peanut butter

(11:41):
, chocolate and marshmallow.
Grab a Monkey Bar.

Speaker 1 (11:44):
Now we should say this is by is it Piers Prize
Prize?
I think it's Prize PriesBrewing P-R-Y-E-S Prize, brewing
Out of Minneapolis, out ofMinneapolis, yep.
Now this is going to beinteresting to see, because
we've had some where you candefinitely taste marshmallow and
then there's other ones whereyou really can't.

Speaker 2 (12:03):
And almost everyone that advertises banana, believe
it or not, has been good yeah.

Speaker 1 (12:11):
I don't think we've had bad.
We've had a number of reallygood bananas, foster as well,
and it's like Hubbard Was thatHubbard, hubbard Cave, or
whatever it is They've had a few.
Then there was a.
I think Evil Twin had one.
Evil Twin had one.
Then there was a.
I think Evil Twin had one.
Evil Twin had one.
I think Goose Island had onejust recently and it was like
that's pretty good.

Speaker 2 (12:30):
It seems it's an odd ingredient to me, because
bananas give me heartburn.

Speaker 1 (12:34):
Oh really.

Speaker 2 (12:35):
Why?
I don't know.
I can do hot sauce all day, butbananas give me heartburn, yeah
.
So most of the time I'mcramping, but that's okay, but
in a beer it seems to smooththings out or meld flavors kind
of.

Speaker 1 (12:50):
Yeah, definitely like the mouthfeel seems like it's
smoother, you know, than whatyour normal one is.
Now we should mention too, bythe way, ladies and gentlemen,
this one we upped the abv justslightly to 11.
Yeah, not quite double, butalmost almost.
And this, once again, is in a16-ounce can.

Speaker 2 (13:07):
And I think we just looked at them.
We're 11 all the way out now.

Speaker 1 (13:10):
Yes, Boy, this one.
When I was pouring it I wasgoing to say it looks like a lot
lighter in color and we'reusing taster glasses, but it
darkens up when you get it.

Speaker 2 (13:20):
It's almost like it settles in there.
I definitely smell the peanutbutter.
Oh wow, and it's the good kindof peanut butter, yes.

Speaker 1 (13:26):
You know that was.
I know Jim and I have talkedabout it, you and I have talked
about it.
Sometimes you get that whereyou can tell it was like that
powdered peanut butter and theflavor it's almost a gritty
flavor to it.

Speaker 2 (13:36):
I always like to think that it either tastes like
peanuts or yeah Right, and thissmells like peanut, like you
opened a jar of peanut butter.

Speaker 1 (13:44):
Wow, I'm looking forward to this one.
Oh, that's yummy.
Yeah, I'll you can, I'll dumpthat, yeah.

Speaker 2 (13:49):
Well, let's go ahead, we'll get rid of that Get rid
of that Standby folks.
We gotta get rid of it, yeah,we gotta get rid of it.
This is a dude, that this isanother one where I'm really
excited to let it warm up.
Yeah to temp, and I thinkactually on the back of that one
it may actually give thetemperatures to serve.

(14:10):
Oh, let's see some of them do.
Some of the recent ones I'vehad have had it on.

Speaker 1 (14:16):
It says keep cold.
Contains lactose.
Roll first, then open.
I did, I kind of rolled it,kind of rolled it in my hands.
I didn't roll it on the table.
I'm trying to see if it saysthe.
I'm not sure, but boy, that's agood one.
And this would be one of thosesneaky ones that would sneak up
on you.
Get like two cans into it andyou're all of a sudden like whoa
, yeah, I'm messed up, yeah, youknow, there it was.

Speaker 2 (14:40):
I'm not operating machinery, the one thing that I
do like about the prize.
Again, if I'm saying it wrong,then somebody can.

Speaker 1 (14:48):
We apologize.
Send an email, hate mail.

Speaker 2 (14:49):
That's fine, yeah, is that?
They do this on the back oftheir can and we may have taken
pictures and put on it.
They do a taste profile, yep,so there's this weird circle in
the back.
Oh yeah, and I forget what thechart is.
It's not a Gantt chart, it'snot whatever, but it shows it
stretches where they feel thetaste is right, yep.
So I think that's kind of aneat added thing.

(15:12):
If you look at the back of alot of theirs, they'll have all
the quote, unquote ingredientsthat they call out and then they
kind of level it out so you cansee this one's more peanut
butter, less chocolate, a littlebit of marshmallow, more banana
or whatever it is.
I'm not looking at it that islike pretty crazy.

Speaker 1 (15:25):
I've never seen that on camera.

Speaker 2 (15:27):
If you look at, there's a lot of theirs hasn't,
and I think it's just a.

Speaker 1 (15:31):
It's a neat concept boy, I tell you that the aroma
in that it is not a dark crazyno for a pastry style, it's very
light colored.
It reminds me almost the colorwise, like a brown ale or or
even a, not a black lager, but adark lager right yep like
almost amber bach colored.
There you go.
Yep, amber bach.
Yeah, that's almost the color,not that I would drink that

(15:53):
stuff.

Speaker 2 (15:53):
Yeah or nor have I lately.
Yeah, I don't know.
That is a really good beer thatis yeah, cold, even cold, like
again.

Speaker 1 (16:01):
I'm excited to yeah, when that one warms up a little
bit, that that could move upsubstantially too.
But that's like I get all thetaste too.

Speaker 2 (16:08):
I get nutty, I get chocolate, I get the pastry, the
doughy taste.
I get banana, just a touch, andI get a little bit of
marshmallow and that is awell-blended beer.

Speaker 1 (16:17):
Oh yeah, I agree with you as far as score wise,
initially again, what, uh, whatdo you think?
Well, that's I.

Speaker 2 (16:26):
I almost have to start at four.
I really think it's that's thatgood.
It's not boozy.
I like the.
I like most of the peanutbutter ones.
I'm surprised that the bananadidn't set me off a little bit.
I'm three, nine, four, rightthere.

Speaker 1 (16:39):
I mean, that's where I'm at uh, just to let you know,
I'm exactly the same.
I'm going, man, I hope hedoesn't come in at like a 3.3 or
something, because then I'mgoing to be like why am I so off
on that?
But I'm right there, a 3.9 or a4 to start with, because, again
, I get no boozy flavor.
No, I get the peanut butter.

(16:59):
Like you said, the banana isnot over the top, which is good.
Um, I do kind of get that, thatmarshmallow, kind of a mouth
feel.
That's good, it's silky, thatis really good and, like I said,
you could chug one of thosethings and then all of a sudden,
you're going to be in trouble.
But it's like holy cow, that'sthat is.
It's amazing to me and I know awhole can of that tastes like a

(17:20):
nap.
Yeah, yeah, I was gonna say,and I know we've talked about it
on the podcast before, butthat's the thing.
That's kind of wild is I thinka lot of breweries are getting
so much better at barrel agingthat it seems like they can get
those higher abvs without beingso strong on like a bourbon
flavor or whatever the barrelwas, which you know, because I

(17:42):
think a lot of times for peoplethat haven't, uh, drank a lot of
barrel aged, that kind of turnssome of them off If they're not
big into the, into bourbon orrum or whatever you know.
Uh, if it's too strong, thenthey are like, oh, that's tastes
boozy, this one you would neverknow that is a barrel, you know
?

Speaker 2 (18:00):
No, not at all.
And, and I know, I know jimlikes the, the bourbon, the
stronger bourbon taste, right.
Um, on certain beers, I do aswell, with no doubt.
There are some of the, some ofthe, the evil twin ones, like
even more.
Jesus is, uh, as a classicexample, that's got a strong
bourbon taste to it, but it's,but it's blended so well with
the imperial stout portion of itthat it's, it's really good.

(18:23):
That is a wonderful blend ofdifferent flavors that go along
with it.
That is and unfortunately I'mreading the back of it.
It's a limited release.
We're gonna have to go picksome more, absolutely wouldn't
you know it and I only broughtone.
You know it's.
They have four packs.

Speaker 1 (18:35):
I'll have to go there .
You go, there, you go.
Yeah, that is amazing, like Isaid, that peanut butter tastes
like peanut butter.
That's one of the things thatI'm really impressed by.
It tastes like they took jarsof peanut butter and put the
actual peanut butter in there.
You know, and and, like I said,sometimes you get the ones that
you can tell use the right, thepowdered peanut butter, and it
has that grainy mouthfeel to itwhere this one is well done.

Speaker 2 (18:59):
This is a well done, well done beer.
If anybody wanted to break intoa barrel age but didn't want or
doesn't like the taste of thebarrel, so to speak, this is a
great one.
If you like peanut butter beers, this is a strong one, but
drink with caution.

Speaker 1 (19:15):
But it doesn't taste strong, but it doesn't taste
strong.

Speaker 2 (19:16):
That's the crazy part , that's the caution part.

Speaker 1 (19:19):
Now I may have misspoke, because I don't
remember.
Is it barrel-aged or not?
I don't remember is it barrelaged or not.
I don't think it said that itwas barrel aged, but if it isn't
, it's still 11%.
Yeah, I don't see anythingactually, so it probably isn't,
but it's a high octane pastrystout, but boy that is good,

(19:43):
usually, almost any more.

Speaker 2 (19:45):
If you see Imperial, it's almost always a barrel of
some sort, right, right, but no,it doesn't say barrel age, so
it wouldn't necessarily be there, right?
So I I've got it pulled up onuntapped right now and I'm like,
well, maybe I'll come back toit.

Speaker 1 (19:59):
Yeah, before I have to go correct it.
That's what I'm going to do too, I'm, that's what I'm gonna do
too, I'm.
I have my preliminary score,and then we'll go back and
revisit.
So so now, brian we're, we'reinto the the mob craft four pack
.
That's right.

Speaker 2 (20:11):
So we purchased uh, we think we were together when
we got it.

Speaker 1 (20:14):
It was in the cities they had one and one of these.

Speaker 2 (20:17):
So we bought it and I made mike pinky promise to me
that I would be involved with it.
Um, because there's one oddballin here that, um, neither one
of us have had very many of atall, and the other three look
fantastic.
We have another at some pointwe'll do.
We had another four pack ofrandom Imperials barrel aged

(20:37):
that we haven't gotten to, fromanother Minnesota, a different
Minnesota brewery, but theselooked intriguing.
And these are all 11%.
They're all barrel aged.

Speaker 1 (20:45):
These are all barrel, but these looked intriguing.
And these are all 11%.
They're all barrel-aged.
These are all barrel-aged.
Yeah, all barrel-aged, and thisis their 2023.
Right, it looks like they do.
Each year they have a differentset of them, I guess, but this
is the only ones I've ever seen.

Speaker 2 (20:55):
I've kept an eye out because I did know that those
were 23s Yep and I've not seen.

Speaker 1 (21:09):
I think the one time I had got an advent calendar for
24 days I think it was 24 daysof Christmas and I think on the
24th they may have had was thata barrel age?
Maybe it wasn't.
If it was, there was only oneand it wasn't one of these.
I've never heard of them doingmuch barrel aging so.

(21:31):
I'm intrigued.
I'm hoping, with my fingerscrossed, that that they did a
good job.
You know well, uh, but theysound really interesting the
barrels themselves.

Speaker 2 (21:40):
Um, well, we have had , we have had stouts from them.
So we right, we do know thatthey, they do dabble in the dark
side.
Yep, um, but obviously barrelaging is a whole other component
to that.
But they did, as far as I cansee, they started out with some
decent barrels, right, right,there's three specific and one.

Speaker 1 (21:59):
Now I'm still wondering if we want to switch
these two.

Speaker 2 (22:03):
Non-specific, and then yeah.

Speaker 1 (22:04):
Yeah, so we'll switch it.

Speaker 2 (22:05):
Let's do that.
While you're switching those, Ithink we should rinse the
peanut butter or work the taint.

Speaker 1 (22:09):
Oh, there you go yeah , because that could, uh, that
could change our score on thisand we'd be like well, wait a
second.
Maybe that isn't uh.
All right, let's see.
So I don't exactly know how youpronounce the name of this it's
is it pad padishap-a-d-i-s-h-a-H.

(22:32):
Padisha, I think I would say andthis is their 2023, and on here
it says Extra and it'sE-X-X-T-R-A.
This is off of Untapped, it's11% and their description is
Imperial Stout aged for twoyears in bourbon barrels.
There we go, that's it.
That's it.
Well, two years is a longbarrel time.

Speaker 2 (22:51):
Yeah, we go, that's it, that's it well, two years is
a long two years real time.

Speaker 1 (22:52):
Yeah, you know, it's not quite like central waters
where they have.
You know, they've had some forsix years in barrels and five
years uh, but this is going tobe interesting.
These are once again in cans,but these are 12 ounce cans and
I remember the four pack was alittle on the spendier side.
Yep, uh, which, for you know,you and I were used to that, so

(23:13):
it wasn't a big shock.
But I know, uh, like I said,it's not natty light.
Oh, oh, that's this is a littlebit dark.
I would definitely say thatthis is uh not a whole lot of
head on it.
There you go, yeah that is.

Speaker 2 (23:26):
But what little bit there is, is really really dark
and it's gone fairly quick.

Speaker 1 (23:32):
The the head, oh it smells.

Speaker 2 (23:34):
You can smell the barrel in that one.

Speaker 1 (23:36):
Definitely it's boozy , wow.
But it's not as strong as I wasexpecting.
I was expecting a little morebased on the smell.
The aroma was, I think, a lotmore boozy smell it does.
I'm not gonna lie.
It does have a barrel flavor,like you know, you get the boozy
flavor, but, boy, I don't thinkI would suggest chugging it, no
, but this is not bad.

Speaker 2 (23:58):
I don't mind that it's smooth.
Again.
Way on the barrel side offlavor, Definitely boozy.
It's got that sweet, almoststicky sweetness that the boozy
or the barrel age comes with Yep.

Speaker 1 (24:11):
I agree with you that really almost um almost like a
licorice taste kind of yeah, alittle bit like an anise type, a
little bit type flavor to it.
But boy, I tell you it's fromthe aroma.
I thought it was going to be alot stronger of a bourbon flavor
, but it's.
It's not bad at all.

Speaker 2 (24:29):
I don't mind this so, according to the english
pronunciation guide, it's potash.
Okay, I don't know what.
So according to the Englishpronunciation, guide it's.
Padishah.
Okay, I don't know what itmeans, right?
But oh, it says it's asovereign title of Persian
origin.

Speaker 1 (24:40):
Okay, and all of these have that name on them,
but then they're differentbarrels, so we went with this
one first, because it just saysbourbon barrel.
It's the most generic.
Yes, the rest of them actuallyhave barrels that we know of.

Speaker 2 (24:55):
With a name brand or a very specific yes.

Speaker 1 (24:58):
Yep, it's right on the can.
So, boy, that's a, that's asmooth one that's smooth.

Speaker 2 (25:03):
The only thing that I think it does lack is it
doesn't get the bitterness for astout, right?
Yep, that's what a stout isLike you guys talked about with
the Irish stuff.
That bitterness and a Guinnessand that kind of stuff can be
overpowering.
I don't get any of that in this.
I got more of the stout flavorin the peanut butter in the
prize than I did.

Speaker 1 (25:23):
When you take and you know smell it the aroma it
almost has kind of a.
I'm trying to, if you smellyours, I'm trying to figure out
what that like.
On the tail end of the aromathere's almost a kind of a
something there, it's almost acoffee smell.

Speaker 2 (25:37):
It could be.
It could be, yeah, I mean,there might be some coffee in it
.

Speaker 1 (25:40):
but it's got a little bit of roasted malt.
I was sitting there.
What is that?

Speaker 2 (25:42):
I think it's coffee of some sort, almost like a cold
press.
We had one not too long ago.
Well, that Pryus has a, uh coldpress coffee stout, Okay yes,
and that one's uh an espressostout or whatever it was.
That was a good, it was a goodone.
But yeah, I like coffee.
Yeah, yeah, it kind of has acoffee aroma to me.

Speaker 1 (26:00):
Well, we're contemplating this one.
I was going to tell thelisteners that, uh, ghost pepper
beer, uh, stout, a couple weeksago.
Again, it wasn't.
It had.
It did have a little heat to itbut it wasn't bad at all.
But it was kind of interestingwhat the number of people that
were there.
And when you said it was aghost pepper, I saw the, the

(26:23):
people that brought it, thosetwo myself and I saw one, I
think, one other guy take some,otherwise people are like oh no,
no, you know, and I still saythe hottest beer we've ever had
was a jalapeno ale.
It was a really hot one.

Speaker 2 (26:39):
Jack Pine makes one that I don't think you've had it
.
I don't think so.
They have a jalapeno cream, alemy father-in-law, he thought he
was going to be tough and hedrank a whole one.
He was not wanting to gofishing the next day.

Speaker 1 (26:51):
let's put it that way , pretty crazy boy.
So this one, I'm hoping.

Speaker 2 (26:57):
Obviously these are all I'm assuming the same
starter right.
This is the base where we'rebuilding from, that's what I'm
guessing this is a solid base,for sure I'm not.
I don't think I can go a fouron it, right?
I think I'm right at that.
Three, eight, three, seven,five, three, eight.
It's a really good.
It's a really good barrel agedbeer, but I feel like knowing

(27:18):
that there's different onescoming, but I I feel like they
could have given it some morebitterness.

Speaker 1 (27:22):
It's too sweet to be a stout.
Yep, it does have a sweetnessto it.

Speaker 2 (27:26):
It's not avery sweet, no but it's it's definitely has
a sweetness to it and I I thinkit'll be okay in the barrel
right.
The barrel ages, is they a lotof them?

Speaker 1 (27:36):
do get sweeter yep, and I do think this is another.
You know these are going to beones too that I think when we
come back to them and we'll, youknow, try it again a little bit
, once it warms up uh, it mightbe after the podcast or whatever
but when we try them it maychange our final score.
But I think we're going to bein the ballpark and I agree,
brian, I think that I'm gonna.
I'm sitting right now on thisone at like a three, seven,

(27:58):
three, eight, eleven percent.
It doesn't taste like elevenpercent.

Speaker 2 (28:02):
It's not quite as not eleven percent as the the
monkey one, right, but for abarrel age it's still really
good and it doesn't drink harshno, you know it's, it's a, it's
a sipping style style or, um,you know barrel age for sure,
yep, um, yeah, I, I just wishthere was a little more
bitterness there, or more ofthat.
That, uh, that roastedbitterness that's in the, in the

(28:24):
, the irish stouts of the otherstouts.
Right, it's still like I said,I'm excited about the next three
.
Yeah, uh, because that's agreat base to build on.

Speaker 1 (28:32):
It should be interesting.
So you know it's funny.
You brought up the last podcastwe did where it was the Irish,
or two weeks ago, I'm sorry,with the Irish beers.
And you know it was kind offunny because you know I thought
, okay, I intentionally stayedaway from Guinness, right,
Because I wanted to have us trysome other stuff.
But boy, even when we got doneit was like it's hard to beat.

(28:54):
I was hollering other names onthe radio.

Speaker 2 (28:57):
Kilkenny.
You know that I am horriblybiased to Kilkenny.
It is probably my overallfavorite beer in the world.
But I remember when I wastrying to replace Guinness with
something else, when we talkedabout Murphy's Irish Stout.
There's a bunch of other onesthat are in that category as you

(29:19):
start to shop for them, butit's hard to beat just going
back to a Guinness and havingone.
They're not super strong,they're nice and dark, they're
on nitro all the time andthey're just a staple, right?
Yep, there are a few thingsbetter in life than a medium
rare ribeye and a Guinness.

Speaker 1 (29:36):
You know what I mean Exactly.
That's just kind of how I lookat it, exactly.
Well, all right.
Well, hey, let's go to thesecond one, and this again is
how did you pronounce that Padit?

Speaker 2 (29:45):
Oh, now you're going to make me remember things.

Speaker 1 (29:55):
it's potash, potash.
Okay, but this one was aged injim beam barrels.
Jim beam, jim, this one's foryou, yeah.
And it says again, here's theirdescription uh, imperial stout
aged in jim beam bourbon barrels, short sweet into the point,
there you go.

Speaker 2 (30:05):
Does it give a time how long?
This one is not on, not onuntapped um looking on the can
it doesn't say on that side backthere, but I didn't know if it
said on the front, no, so itdoes not say Does it say on here
.

Speaker 1 (30:17):
And of course they write in this micro print.
I don't remember it saying.
I don't think it says on therewhat the length of time was.
You'd think at least it'd be.
You'd hope it'd be two years.
The first one was two years.

Speaker 2 (30:29):
First one was two years.
Just so everybody knows, thesecans kind of have this neat
looking.

Speaker 1 (30:33):
I'm going to call it a rug design.

Speaker 2 (30:35):
It kind of looks like you've got some big rug Persian
rug, persian rug, I'm guessing.
There's really neat designs onit, and every one's a little bit
different.

Speaker 1 (30:43):
Yep, this one's got kind of a.
Well, you'll have to look at itI can't even describe it.

Speaker 2 (30:49):
Do you think the weird detail on dollar bills?
It's kind of the detail.

Speaker 1 (30:52):
This one smells totally different than the first
one.

Speaker 2 (30:55):
Oh, I think I know who this guy is.
It smells like Jim Beaton, yeah, but you know what I mean.
A hundred percent it smellslike Jim Beaton, it definitely
smells different.

Speaker 1 (31:02):
You know, the aroma is different than that.

Speaker 2 (31:07):
Whatever that first one was, it wasn't If.
I start to squirm in my seat.
Mike's going to have to put apause.

Speaker 1 (31:10):
If all of a sudden there's a pause and then I'm on
here by myself.

Speaker 2 (31:16):
Oh, 100%, that's Jim Beam Barrels.
It's a way different taste.

Speaker 1 (31:18):
Wow, that is totally a different taste than the last
one.
I don't think it spent as muchtime in the barrel as the other.
No, I think this is a lotyounger.
You know what I mean.
Less it's got almost like asourness to it, doesn't it it?

Speaker 2 (31:31):
does like a sour mash .
Yeah, yeah, this is an oddtaste.
We've had stuff with Jim Beambarrels before, but this is kind
of in that.
Like I said, in that category,if you've ever had sour mash,
right, right.
Yeah, this is kind of in thatold wild turkey style.

Speaker 1 (31:46):
Yeah, you know again, it's not bad at all.
No, it's just extremelydifferent.
Boy, I think I'd almost, if Ihad to choose right now off of
just a couple sips, I wouldalmost take that first one
before this one.

Speaker 2 (31:59):
There's an odd.
Maybe my taste buds are brokenfrom this, but it's almost a
citrusy.
Yes, yes, note to it thatobviously Jim Beam doesn't have,
but it's like a citrus note, asour citrus note.

Speaker 1 (32:12):
I wish they gave a little more description.
Yeah, you know, because it's.

Speaker 2 (32:17):
Like somebody threw one lemon in it or something.

Speaker 1 (32:19):
Yeah, it's a sour citrus note to it Almost a
grapefruity, like an orange peel.
Yeah, like that tartness ofthat peel.

Speaker 2 (32:28):
Lemon zest, yeah, orange zest.

Speaker 1 (32:30):
What it really reminds me of.

Speaker 2 (32:31):
Yeah, lemon zest.
Yeah, that's what it's what itreally reminds me of.

Speaker 1 (32:33):
Yeah, that's interesting because, jim beam
doesn't have any of those things.
No, and I don't know I.

Speaker 2 (32:36):
I don't know if you ever had the um what is the?
Jim beam, like their, theirgreen label, like they're really
young stuff that comes out ofthem.
Um, that one's got a weird, aweird.
The whiskey itself not theright right.
Yeah, it's got an odd balltaste to it, but this one's this
one's odd boy.

Speaker 1 (32:54):
I just I.
I'm gonna come back to itafterwards and try it, but right
now I'm not a big fan of thisone.
It's well I would not recommendit I can't say I don't like it.

Speaker 2 (33:04):
I will say that it's extremely weird, based on what I
expected.
Yes, put it that way.
Yeah, because it is almost likeit was a barrel-aged sour and
we've had some barrel-aged soursand this is kind of in that
same category.
As far as if you didn't, if youlisteners, if you didn't look
at this glass and obviously youcan't look at the glass but if
you blindfolded somebody and letthem taste this, they would not

(33:25):
think that it was a barrel-agedstout.
No, it would taste like a souror an imperial sour.
That's how sour this is.
Hopefully it's not just a badcan and we're giving it a bad.

Speaker 1 (33:39):
Hopefully, in a way, hopefully it's a bad can,
Because there's no way I wouldhave guessed this was Jim Beam.
No, it smells like.

Speaker 2 (33:46):
Jim Beam.
When I smelled it I went oh, Iknow what this is, it's weird.

Speaker 1 (33:51):
Here again, the aroma is vastly different than the
flavor.

Speaker 2 (33:54):
Well, the aroma is way different than the first one
too.
Right, there would be a marketfor this.
There are people that like thatsourness.
Oh yeah, and it's sour, it'snot tart, right, yeah.
You and I have talked aboutthat.
It's not tart.
I like tart in some.
There's no way they wouldidentify this beer.

Speaker 1 (34:10):
Like I said, this totally tastes like the lemon,
zest or orange zest, we're goingto have to go back to the
peanut butter to wash our mouthsoff.

Speaker 2 (34:19):
I think you're right, I said no mother ever.
I'm going to wash your mouthout with peanut butter.

Speaker 1 (34:24):
Yeah, exactly, Boy.
Score-wise right now, I'm likea 3.3 on this one.

Speaker 2 (34:30):
I'm at a 3, maybe I one.

Speaker 1 (34:31):
I'm at a three, maybe I mean I give it credit because
of the 11%.
Yeah, but boy, that is just.

Speaker 2 (34:38):
Well, this sourness covers it up everything.

Speaker 1 (34:40):
Yeah.

Speaker 2 (34:40):
That I was going to like about it.
I think yeah.
Either they got a bad Jim Beambottle or barrel, or this can
could be old.

Speaker 1 (34:47):
I don't know.
I don't know.

Speaker 2 (34:49):
At first I thought maybe you can have weird.
There was a little bit of headon this one where the other one
there wasn't, and sometimes thecarbonation can make stuff taste
weird.
But I'm past that now.
Yeah, the bubbles are gone andnow I'm just.
I've got this sour, dark,barrel-aged something.

Speaker 1 (35:03):
Boy that Ugh, and I hate to say that, but it was
just, I think, a new personcoming in.
Don't do this, don't do thisone, not because the barrel
flavor or anything, but justthat.
Well there is no barrel flavor,no, just that sour kind of
flavor I think could turnsomebody off.
Well, it's turning me off.

Speaker 2 (35:23):
Every sip I take right now.

Speaker 1 (35:25):
Well, I think you were going into it.
You were a little bit expectingto be turned off because it
sounds like you had a badexperience.

Speaker 2 (35:32):
Yeah, no jim and I fought a lot of battles and not
on the same team.
Yeah, I would rather not haveanother one of those and yeah,
and honestly.
I'm seeing some floaters in ittoo, so maybe there is a zest or
something in there.
It could be, I don't know.
There's a market for this, butit's not.
Maybe not.
It's not labeled properly.
Right, if you told somebodythat you were going to come up

(35:53):
with an Imperial Stout Sour, Iwould say somebody else needs to
buy it.
But that's what it is.
It is a sour beer.

Speaker 1 (36:00):
Well, and, if you remember, this is a few podcasts
ago.
I can't remember how many forsure, but oh, it was right after
the first of the year, Ibelieve, when Jim and I were
talking about kind of ourroundup of the year before and I
had actually had a barrel-agedsour and it really wasn't good.
You and I had one in Florida.

Speaker 2 (36:21):
We had a barrel-aged sour in Florida.
Yes, yes, and it really wasn'tgood.

Speaker 1 (36:25):
you and I had one in florida.
We had a barrel aged sour inflorida, yes, yes, not on a
podcast, but we bought one, yep,and this one was just not very
good.

Speaker 2 (36:30):
And we had a did we have a barrel aged fruited, sour
too I think so, we did yeah andthat thing was like drinking
some sort of thing on the.
It needed an umbrella in it.
Yeah, it came out gloopy andyeah, that was kind of one of
those you're like oh, that is atechnical term for those that
have never had a gloopy beer.
It comes out glooping.

Speaker 1 (36:47):
That's like advanced yeah.

Speaker 2 (36:50):
That'll be in craft beer 201.
201, yes, okay, well, I'm goingto step away and rinse these
for that one.

Speaker 1 (36:56):
Yeah, that one was really odd we don't need to
taint the next couple.
No, so yeah, odd, we don't needto taint the next couple.
No, so yeah, it's uh, I don'tknow that one was something so
as brian is uh cleaning out ourglasses.
So the next one in this seriesthat we have is their waterford
still house.
And this is 11, and this saysimperial stout aged in bourbon

(37:18):
barrels from waterfall,waterford, still house, dist.
So it's again another bourbonbarrel, but this is from
Waterford.
I don't know if I've ever hadWaterford.

Speaker 2 (37:30):
I was trying to think the same thing when I read that
earlier and I didn't get aroundto the Google machine to do it.
But we'll do it now.

Speaker 1 (37:36):
I mean, that's one of those things, that it is really
Waterford Stillhouse is inWaterford, wisconsin.

Speaker 2 (37:42):
Oh, in Racine County the micro distillery this one's
got a little bit more head on itthan the, so shout out to
Wisconsin Distillery.
I've never heard of it.

Speaker 1 (37:50):
No, that should be interesting.

Speaker 2 (37:53):
So we'll do a little more research on that.

Speaker 1 (37:55):
The can's got more of a kind of a teal, kind of a
color blue-green kind of colorto it.
This one's got an odd smell toit too.

Speaker 2 (38:01):
Not quite as, yeah, it's not like the Jim Beam one,
but this one actually has kindof a fruity smell to it.

Speaker 1 (38:06):
This almost has that tartness to it as well.
It's a different dome.

Speaker 2 (38:13):
Not like the Jim Beam , but it's.
I'm not thinking this iswhiskey, or does it say it just?

Speaker 1 (38:17):
says, it just says bourbon barrels it says
bourbon-fermented still housedistillery.

Speaker 2 (38:23):
It almost tastes like gin.
It's got a little lapinigrapefruity part of it.

Speaker 1 (38:28):
Yeah, it really doesn't have to me.
It doesn't taste like bourbon,no, but this one's less
offensive.

Speaker 2 (38:33):
let's put it that way it still is tart.
This one's not sour to me.

Speaker 1 (38:38):
This one's tart.
It's not as sour as the JimBeam one.

Speaker 2 (38:43):
By any means, neither one of the last two have tasted
boozy, so I guess credit forthat the first one.
Well, it offended me past thebooze yeah.

Speaker 1 (38:50):
The first one.
The first one was more.
You could taste a little bit ofa booziness Not over-the-top
booziness, but it was a littlebit of a booziness but that one
tasted like bourbon, but thatone tasted like bourbon, yeah.

Speaker 2 (39:01):
These last two really haven't.
Jim Beam didn't taste like JimBeam, and this says bourbon
barrels, but it's kind of a tartand it's got a floral smell to
it.

Speaker 1 (39:19):
And I know we've discussed this before, and
that's when we were first kickedaround the idea of having a
beer and then having the bourbonwith it.
To compare them I don't knowwhat, like I said this,
Waterford, you know, maybe thisdoes taste like their bourbon.
I To compare them, I don't knowwhat, like I said this,
Waterford, you know, maybe thisdoes taste like their bourbon?
I don't know, I don't know,I've never, I don't think I've
even seen it before, I've never,I was thinking.

Speaker 2 (39:28):
When I first read Waterford Stillhouse, I was
thinking Woodridge Right orWoodford Woodford, not Waterford
Right.
And then when I read it alittle bit ago, I thought well,
Waterford's Crystal, that's nota story.
What is going on, Right?

Speaker 1 (39:45):
I give Mobcraft credit for doing these, because
barrel aging, I don't think iswhat they were really known for.

Speaker 2 (39:53):
No, you know what I mean.

Speaker 1 (39:55):
So at least they're giving it a good shot and we
still have one to go.
I mean, we have definitely hada lot worse barrel aged beers.
We've had a lot worse barrelaged beers.

Speaker 2 (40:02):
We've had a lot better too, so this says premium
vodka, bourbon, light whiskeyand gin.

Speaker 1 (40:07):
Well, that makes you wonder when you said Jim or Jim,
yeah, gin Ladies and gentlemen,we have had a bunch of 11%
beers.

Speaker 2 (40:13):
Yeah, no, that was my first thing.
I got to get that piney tastein gin, but maybe they do put a
little bit of pine nuts orsomething in their bourbon.
It could be it's possible,because I get that pine tree
whatever.

Speaker 1 (40:26):
That is kind of what it reminds me a little bit of.
I don't know, it's different.

Speaker 2 (40:30):
It's different.
The other one was not good,right, this one's different.
Like I said, I was 2.8, 2.9 onthe other one.

Speaker 1 (40:37):
On the Jim Beam one.
On the Jim, honestly, I'm goingto have to drop my score down
on that one just because I wantto give him credit for hiding
the alcohol, but I also have togive no credit for the taste.

Speaker 2 (40:46):
Right, this one's got a little piney.
I still get tartness this timeversus sour, and if anybody ever
wants to debate me on that, Ithink Mike and I talked for two
hours one time not on a podcastabout what's tart and what's
sour.

Speaker 1 (41:01):
This one's not bad and we learned.
You know, when you'rediscussing tartness and sour,
you probably shouldn't bedrinking high-octane beers,
because by the end of it wereally couldn't remember what we
were drinking.
We couldn't remember what wesaid so if we did solve that
question we don't remember how-we— we even talked about going
to the store to get Sour PatchKids and Sweet Tarts.

Speaker 2 (41:21):
Yeah, I don't know.
I could probably give this onea 2.9 or a 3.

Speaker 1 (41:26):
I was going to say I was at like the same thing, I'll
go with 3.

Speaker 2 (41:30):
It's still in that tart and not a barrel-aged
Imperial Stout, Right, I thinkit'd be better with more
bitterness.
But I also think that the basemodel that we had the first one
of these four could have beenmore bitter.

Speaker 1 (41:47):
Right, yeah.
So I don't know.
It's not like you said.
It's not, as I'm not going tosay, off-putting, but not as
strong of a flavor as the lastone, as the Jim Beam one.
No, I still don't know if I'drecommend it.

Speaker 2 (41:59):
No, this would be one again.
If you're wanting to branch out, right.
If you want to go branch outand try something you ever had
before, I still wouldn't throwthis one out there first if you
like sours or if you like thosetypes of oddities.
This is a good one, the otherone's too.
The other one, the jim beam one, was too over the top.
Yeah, with whatever the heckthat was.

Speaker 1 (42:20):
Yeah, right, yep, I agree all right, right, well,
hey, I better finish this.
Yet I'm not going to finishyours there, because we got the
last one is one I'm hoping.

Speaker 2 (42:27):
You and I have been looking forward to this.
I'm going to rinse this one outtoo.

Speaker 1 (42:31):
I'm hoping that this one.

Speaker 2 (42:33):
Don't forget to roll this can.
Maybe that's where we've been.

Speaker 1 (42:36):
No, I'm trying here.
So this is the fourth and finalone in this mob craft, uh four
pack and, like I said, when wesaw it at the store I was really
intrigued, because how manytimes do you see a four pack not
only of barrel aged beers, butthey're four different barrels.
You know what I mean?
That was really kind of I giveunique I give them credit

(42:57):
because that's a cool thing.

Speaker 2 (42:59):
I thought that and that same day we found two, four
packs yes, yeah, all barrelaged, all barrel different
breweries, uh so yeah, I givethem credit for that.
It was a cool thing, I thought.
And that same day we found twofour-packs yes, all barrel-aged,
all barrel-aged From twodifferent breweries.

Speaker 1 (43:06):
So yeah, I give them credit for that and I think
hopefully they keep doing likethat.
Now it's odd to me, becauseMobcraft had shut down, Right,
and I think they sold all theirstuff, but somebody must have
purchased the name and all that,because all of a sudden I'm
seeing Mobcraft beer pop upagain.
I've been seeing it too, youknow so somebody, which is good,

(43:29):
yeah, because they've beenaround for a while.

Speaker 2 (43:31):
They had a lot of good beers, yeah.

Speaker 1 (43:32):
All right, so here we are on the last one.
This is 11% as well, and thisis an Imperial Stout aged in
Great Lakes Distillery applebrandy barrels, there we go.

Speaker 2 (43:43):
That's more than on the can.
So Great Lakes Distillery.

Speaker 1 (43:46):
Yeah, so we'll see how it is.
And I know I've had, I think,one or two oh, that's a good one
, and it's well the last onekind of foamed up on me a little
bit too.
Well, it could be becausethey're getting warmer too, yeah
.
And this one almost has justlike a slight tinge of a red, of
a red.
Yeah, that's what I was justgoing to say, and boy I am
almost.
It smells different again.
It smells different again.
I'm going to let the bubbles go.

(44:07):
I'm trying to see if it's likean apple kind of a smell to it
or not.

Speaker 2 (44:12):
I don't even, honestly, I don't know what they
make apple brandy, out of whatkind of apples?
I didn't do it out of any ofthem.

Speaker 1 (44:17):
Right.

Speaker 2 (44:18):
I know, when my uncle made the moonshine, he used the
Granny Smith.
Okay, whether that's what younormally do, right, I'm not a
moonshiner.

Speaker 1 (44:27):
So I don't know.
This one is definitely a moremellow flavor.
It's mellow.

Speaker 2 (44:32):
That one now I get.
This is a tart apple.
Yes, this is like a GrannySmith, or?

Speaker 1 (44:37):
a, but I do get an apple.

Speaker 2 (44:39):
I like it.
This is kind of, if you thinkof I always I always kid around
at the fakest apple in the world, the Jolly Rancher.
Right, it's the worst tastingapple in the world and it's
obviously a Granny Smith appleor that tartness.
That's exactly what that is.
Yeah, but not the Jolly Rancherkind, no, right, yeah, that's
different.
I the apple brandy one, I hadyou and I had one once before.
It was many moons ago, longbefore there were apps to follow

(45:02):
this stuff.

Speaker 1 (45:02):
Yes, and.

Speaker 2 (45:03):
I think I had one other one that was a porter, a
barrel aged porter, I think itwas.
Uh, and I want to say I was inthe East coast, something
traveling for work, yep, thatwas really good, and this is.
This is different, this is agood one.

Speaker 1 (45:16):
Well, a few years ago uh, you know when we do we go
to between the bluffs and 608Brewing always has like a
release, a barrel age release.
Well, a few years ago theyreleased four beers and one, and
I still have them downstairs.
I haven't cracked into them yet, but they had them on tap.
So we had them on tap and theyhad a brand Apple brandy barrel

(45:40):
and, oh my gosh, that wasamazing.
That was the year before.

Speaker 2 (45:42):
Before you went yes First time, yep barrel.
And oh my gosh, that wasamazing.
That was the year before beforeyou that I used yes first time.

Speaker 1 (45:46):
Yep, uh, but yeah.
So the number of apple brandybarrel beers we've had, it's not
a huge number and I think, Idon't think there's a lot of
barrels right, that's what I wasgonna say.
Probably not that many there'sprobably more blackberry barrels
than yeah, right yeah, exactly,so this one is not I.
I definitely like this onebetter than the last two, for
sure this is.

Speaker 2 (46:07):
It's boozy, which I I'm glad I taste.
Now, right, uh, it's definitelya tart apple, which I like.
The apple's not over the top,it's very subtle.
Yeah, in fact, after the lasttwo you go oh well, crap, this
is.
Wait a minute, that's an apple.

Speaker 1 (46:21):
Yeah, hold on a second.
Yeah, exactly, there's noquestion.

Speaker 2 (46:24):
Yeah, but it's pretty smooth.
For the tartness it's prettysmooth.
This is a different one.
Oh yeah, it does say Old AppleBrandy Barrel.
So maybe.

Speaker 1 (46:33):
Well, that's what I thought it said too.
And here it says GLD for GreatLakes Distillery.

Speaker 2 (46:41):
I'm reading the can that says Old Apple Brandy.
Okay, so maybe they're GreatLakes, old Apple Brandy, it
could be.
That's a lot of words to put onthere.
Yeah, that's a lot of words,especially that small.

Speaker 1 (46:48):
Yes, when you're micro-printing stuff, it's.
They didn't want to interruptthe Persian rug design.
No, no, they paid good moneyfor that design.
That lips of these cans.
This one definitely has a redhen.
Yes to it.
Yep, I thought.
When I was pouring it I waslike it almost has a reddish, or
?

Speaker 2 (47:06):
bronze or whatever.
Yeah, it's, it's definitely.
Actually it's the same color asthe can, that kind of reddish
color yeah, so what are youthinking?

Speaker 1 (47:11):
uh, as far as on a score, this is this one's good.

Speaker 2 (47:15):
This is out.
Of all of them, this is the onethat intrigued me the most,
just from the label.
Right, this is the one thatsurprised me the most taste-wise
, the very first of the mobcraft.
Again, almost exactly what Iexpected, minus, I would love to
see a little more bitter.
Right, this one kind ofachieves the bitter, but through
the tart apple part, right, thedry.
It's almost a dry.

(47:35):
I want to say it's tart butit's almost dry, like a wine or
a red wine, don't know.
This is, this is pretty decent.
I'd go.
I'd probably have to go a three, four, three, five on this.
Yeah, uh, it's not up in thefour range by any stretch, but
it's also not a three.
This, right, I don't know, andit's.
We're getting down to thetemperature where it ought to be
.
I think cold, this would not begood.
Yeah, yeah, I really think coldthis would not be good at all

(47:58):
especially with how, how theapple is pretty mellow.

Speaker 1 (48:01):
You would would lose the booziness, you'd lose that,
you'd lose the.
Yeah, I think it would justkind of turn into a lot of cold
nothing.

Speaker 2 (48:09):
Yeah, I feel like I get with this one.
I feel like I get the.
My wife always peels apples andI, no, don't do that to parts
of skin and this is kind of thatskin, the tartness that you get
in the skin of a good GrammySmith apple.

Speaker 1 (48:22):
Yep, oh, the tartness that you get in the skin of a
good Grammy Smith apple.
I'm in the 3.5, 3.6 range.
I was going to say I'm going togo with 3.6.
I do think I agree 100%.
This is not a 4 range by anymeans, but it's pretty decent
it's actually.

Speaker 2 (48:36):
It's getting a little warmer now in the glass and I'm
getting more apple.
The whole time I'm getting moreapple.
So we might have to revisitthis.

Speaker 1 (48:42):
So yeah, once we get done here, we'll have to revisit
these well, we got to revisit.

Speaker 2 (48:46):
We told the listeners we go back to the first two
that is true.

Speaker 1 (48:49):
Yeah, we do have to revisit the first two because
they were definitely cold.
So yeah I give mob craft creditbecause, like I said they, I
don't, didn't even realize theydid any barrel aging well and
maybe this is.

Speaker 2 (49:00):
Maybe this was um after right, this might have
been the new owners going heywe're going to do X, y and Z and
we're going to collaborate.
Stay tuned on that, because Ido see mob craft stuff.
You do too.
Obviously Wisconsin.
I'll for sure keep an eye out,because I think we bought this
four-pack and the otherfour-pack when we get around to
that one.
We bought them in the cities.
Both in the cities Yep, both inthe cities.
Yep, and one is a Minnesotabrewery and one is a Wisconsin

(49:23):
brewery.
Wisconsin so.
All right so, before we go anyfurther, I'm going to rinse
these and we're going to go backto the first two.
Rinse them one last time.

Speaker 1 (49:29):
We're going to try the first two again because we
want to give them a fair shakebecause, like I said, they were
definitely cold when we triedthem.
And you know, I know we'vetalked about it over and over on
the podcast but especially whenyou get into your Imperial
stouts and any kind of stouts,the colder they are, you lose
flavor.

Speaker 2 (49:49):
And I say it all the time too, and I've said it on
this podcast there should bedirections on every beer.
If you're the brewer and you'reout there, and if a brewer
listens to this, you should putthe directions, just like if you
were going to send somebody acredenza to put together there's
the directions that go with it.

Speaker 1 (50:06):
If a kia can have their directions, even though
you can't read them, they can becrappy directions but you still
get directions.

Speaker 2 (50:12):
So we're trying.
Boy, this is the.
This smells totally different.
This is the mint, right?

Speaker 1 (50:16):
yes, this is the moonlight mint.
Yep, this smells totallydifferent than the first, when
he first tried it.
This where.

Speaker 2 (50:21):
I got to the four.
It's a whole different beer.
It's a whole different.
I don't know if I'm at a four,though that natural mint to me
was let's put it over the top,it was crisp.

Speaker 1 (50:31):
Maybe it's because those last ones tainted my taste
buds.

Speaker 2 (50:35):
So my wife obviously Mike knows, but listeners don't
necessarily know she'sgluten-free.
But there are beers that, uh, Ithink she should try.
She likes coffee beers, shelikes certain ones and I had her
try this one.
She goes oh that's good.
The natural mint put me overthe top.
I was right at a 3839 and as Igot in that natch it kept it
crisp, it kept it in in my nosealmost.

(50:57):
Yeah, no, I really enjoy thisbeer and I'm not a big mint
person per se, right?
Um, I don't chew a lot of gumlike I.
You know, I don't frolic infields of aromatics oh, come on
now.

Speaker 1 (51:10):
Well, we know you do.

Speaker 2 (51:11):
Nobody takes pictures I do that privately.
Um, this one really impressedme, and mostly because that mint
does come out, mostly becauseyou still get the bitter and the
bitter and the mint togetherare, are.
It's a weird contrast, yeah,when you think about, mostly
because you still get the bitterand the bitter and the mint
together are.
It's a weird contrast when youthink about it, because you
think of the stout bitternessand the stout roasted malts that
are there, and then there'sthis crisp like mint leaf at the

(51:32):
top of it.

Speaker 1 (51:33):
Yeah.
It's really a neat flavorprofile, you know, and it's not.
It's not like spearmint, it'snot.
It's really there's not.
It's really there's not.
They're not twins, hawk and gum, no, you know.
Or even like peppermint.
It's not really a peppermintflavor.
It is, you know, it's like a.

Speaker 2 (51:47):
It is a mint, mojito, mint leaf leaf kind of flavor I
make uh, I make tequilaspritzers for my wife and other
other people at our house andit's got mint and sometimes I'll
throw blueberries in it,whatever, but it's always fresh
mint and I garnish it with thefresh mint and that's that taste
.
It's not fake, it's notprocessed right, it's a raw mint
taste and it to me it changesthe like.

(52:07):
I said I went for one on it.
I couldn't go higher than thatif it were a little higher
octane and got a little moreboozy flavor, like I think.
If they, if they crank that upto about a 10 on the 10, 10,
nine and a half, ten percentwith a little boozy flavor, I
think it'd be really, reallygood.
Oh yeah, but they might loseall that natural flavor, right,
I was initially at a 3.5.

Speaker 1 (52:29):
I'm going to bump it up to a 3.7.
I do like you're getting moremint.
I do like that.
It's a totally different beer.
It is totally different.
So I really can't go to a 4 forwhatever reason.
It still has a little bit of adifferent flavor for me.
But it is better than it was andI think I can see it's a fair
shake right yes and when we getdone recording here, I'm going

(52:51):
to try it again and it mightbump it up again, I don't know,
but right now I'm I'm saying athree, seven, this one this one
too, for somebody that wanted toget off the beaten path.

Speaker 2 (53:01):
Right, oh yeah, this is not one that takes you too
far off of it, but introducesnew flavors.
Yep, right, uh, the the nextone we're going to try again.
Uh, is off the beaten path anda gravel road and you jump off a
cliff, so yes, so we're goingto go back and revisit the
monkey bar and of which I mightbe looking up a recipe for
monkey bar.
They may be as good as theytaste yeah, yeah, who knows the

(53:25):
other.
The last thing on that, on thatmint one too is it kind of has
and I know that you're not inlove with it as much as I am,
but it's kind of that red aleaftertaste yeah, that brewed
iced tea at, you know, bitteraftertaste.
That's where that one goes to,which again is in my wheelhouse.
When it comes to, beers?

Speaker 1 (53:42):
oh sure boy, this one still smells like peanut butter
it smells more like a candy bar.

Speaker 2 (53:47):
Every time I smell it , yeah oh good, lord, that's
good.

Speaker 1 (53:50):
I think I'm bumping that up to a four, oh easy
that's an easy that is, and it'ssmooth.
Yeah, there's no way.

Speaker 2 (53:57):
That's 11 I mean I know they have to put it on the
can and whatnot but man, that'sa, that's an easy four.
If you, if you find a 4-pack upthere, you got to have it.
I do have a 4.
They had them when I was herethe other day.

Speaker 1 (54:07):
You're going to have to pick one up.
For me they had a couple,because I'll take one too.
That is amazing.
That is a fantastic beer.
That is a good beer.

Speaker 2 (54:17):
Boy, that's yeah, this is Um.
This is a scary one, where youdrink two of them and you're
sitting around watching thefinal four and you go to get up
because you just had 32 ouncesof liquid and you go.

Speaker 1 (54:28):
Whoa, and all of a sudden the room starts to move.
Wait a minute, your carpet haswaves.
Something's wrong here.

Speaker 2 (54:35):
That's an impressive beer.

Speaker 1 (54:36):
That's very impressive.
I'm, I'm, I like that.
That's probably, that's in,probably my top five beers I've
had in at least six months.

Speaker 2 (54:47):
Oh, yeah, yeah, easily that's when you want to,
that's when you this.

Speaker 1 (54:49):
If anybody sees that out there, I would definitely
once one to impress theirfriends or just say, hey, look
at what I found, this is a showand tell beer this one here, I
I'm going to make the executivedecision that we're going to add
it to our potential beer of theyear list.
This is a seek it out here,because this is extremely good
and a lot of them we have onthere are barely, you know, jim,

(55:09):
and I like barely well, you dotoo.
A lot of them are like that.
We have a few other, but thisone is definitely one.
I would put on the potential atleast to discuss it.

Speaker 2 (55:19):
This is like um, if you think of when you were a kid
and there was always that oneperson on your block that went
to the block party that madedessert bars, this tastes like
some little old lady's dessertbar that has way too much sugar
and she slips to the kids whentheir parents aren't looking.
That's what this beer is.
Yeah, this is a show and tellbeer.
I didn't hear somebody.
I heard somebody tell me thatthe other day that there are

(55:41):
barbecue recipes that are showand tell when your friends, come
over, show and tell you make it.

Speaker 1 (55:46):
This is a show and tell beer.
Oh yeah, I agree, because thisI still say this one here
anybody that has, if they'venever had a high octane beer.
And again now we're saying thisand we're so used to high
octane beers that but man, Ican't taste the alcohol at all.

Speaker 2 (56:04):
The 7% or before that taste.
Yeah, more than this.
Yeah, yeah.

Speaker 1 (56:08):
You know, and I think this one a new person getting
into craft beer could drink thisone and they would be and fall
down, I mean yeah, and enjoythemselves.
But after they woke up thenthey would be like wait a minute
, I mean that is good, I likethat.
So from my perspective, that'snumber one.
Oh, by far 100%.
Head and shoulders.
Head and shoulders.

Speaker 2 (56:28):
That blew me away and thankfully you know where I
screwed up.
I should have saved that,Because we have a beer tasting
coming up on.
Memorial Weekend.

Speaker 1 (56:35):
Yeah.

Speaker 2 (56:36):
I'm usually pretty good at finding the oddball that
wins a weird category, butunfortunately I I never bring
anything that I've ever hadright right, so now I'm gonna go
find a new one.
Uh, that's my number one.
I'm a little biased on the.
The first one we had the themoonlight, but the the mob crap.
Basic two-year bourbon barrelwas a good bourbon barrel.
It was a little light on the,on the bitterness to be a stout,

(57:00):
yep, but it was smooth, it wasboozy.
If that's what you're lookingfor, a basic boozy sipper, you
know, while you sit by acampfire or what have you.
We are getting close to fireseason.
Right, that's a good one, itreally is.
It's a solid one, yeah, and thena close fourth.
Not even a close fourth, butfourth is the apple, and then

(57:23):
the other two I don't know where.
You know I I applaud theirattempt to put a four pack
together.
I still question whether thejim beam was a a good can or not
.
I hope it was a bad.

Speaker 1 (57:32):
Can you know what I mean?
Because if that's what theywere shooting for was the flavor
that we got, but maybe that'swhy I stopped drinking jim.
It could be.

Speaker 2 (57:40):
It could be you know, there could be a reason.
Maybe they changed the recipe.
We did talk about CaptainMorgan.

Speaker 1 (57:46):
Yep, no, that was weird, very strange Very strange
, you know, and it's funnybecause my list, looking at my
scores, exact same.
Yeah, the monkey bar head andshoulders, above everything.
Then the mint was slightlyabove, you know, it was second
and just a tick up on just thebourbon barrel beer, the first

(58:08):
one, the two-year barrel.
The two-year bourbon barrel andthen the apple brandy was
fourth, and that for me, was astep, just a notch down from
there.

Speaker 2 (58:17):
And just so everybody knows we're going to pinky
wrestle for the rest of thisImperial Pastry Stout.

Speaker 1 (58:21):
Oh no, we won't have to do that, I'll just take it.
Yeah, well, no, and andcongratulations, brian, on
bringing a potential beer of theyear contender.

Speaker 2 (58:32):
Well, I didn't even, I didn't intend to do that, but
that is a fantastic that.

Speaker 1 (58:37):
Yeah, that is a good beer, so be sure to hashtag them
that.

Speaker 2 (58:41):
Yes, hopefully they.
They see that and they go.
Oh, thankfully somebody likedit or somebody gave us feedback,
because it is.
It lacks a little bit in thedrawing, although there's a hell
of a lot of bananas on thefront top.

Speaker 1 (58:51):
Yeah, but yeah, but boy what a great beer what a
fantastic, what it lacks indrawings of bananas it makes up
for in flavor artwork aside,it's a fantastic beer so awesome
, well, cool.
Hey, ladies and gentlemen,thank you so much for listening
to this Barrel Aged with BKBrian, thanks for partaking in
this Absolutely anytime.

(59:12):
Yep, and like we always say, wehope your campfire's always warm
and your beer's always cold.
See ya, Thank you for listeningto the Northwoods Beer Guy
podcast.
If Thank you for listening tothe 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.
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If you're on untapped, look upNorthwoods Beer Guy and send a

(59:35):
friend request.
Until next week, I hope allyour campfires are warm and all
your beer is cold.