April 11, 2025 • 56 mins
A familiar voice returns to the Northwoods Beer Guy Podcast as Brian rejoins Mike after a long absence since appearances on episodes one and two. Their reunion brings a diverse lineup of six unique beers that take listeners on a journey from the shores of Hawaii to the heartland of Wisconsin.
The duo kicks off with Kona Brewing's Big Wave, a golden ale that serves as the perfect gateway beer for craft novices, before diving into more adventurous territory with 608 Brewing's scandalous "2 Hot for Chancellor" fruited sour. This beer not only delivers surprising flavor complexity but comes with local university controversy baked right into its provocative label art.
As they progress through their tasting adventure, Mike and Brian encounter everything from the subtle maltiness of New Glarus Tailwagger amber to the perfect harmony of 608's Udder Punk Maple Walnut Milk Stout. The conversation takes an aromatic turn with Burr Oak's coffee-forward Mochaccino Milkshake Porter before concluding with Lakefront Brewing's deceptively smooth 11.2% bourbon barrel-aged Honey Bock.
Between sips, the friends discuss their approach to coffee sourcing during travels, debate what makes an ideal introductory craft beer, and propose that National Beer Day should become a recognized holiday with paid time off. They also tease a potential new segment focused on documentaries they've watched, asking listeners to weigh in on the idea.
Whether you're a seasoned craft beer enthusiast or someone looking to expand your palate beyond mainstream offerings, this episode offers honest assessments of diverse beer styles and the surprising discoveries that come when brewers push creative boundaries. Pour yourself something interesting and join the conversation where warm campfires and cold beers always await.
Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:22):
Grab a beer and pull up a chair.
Welcome to the Northwoods BeerGuy Podcast.
Hey, ladies and gentlemen, andwelcome back to the Northwoods
Beer Guy Podcast.
This is Mike, the NorthwoodsBeer Guy, and today, if you've
been with us since day one, youwill recognize the voice on the
guy that is sitting across fromme.
(00:42):
He was on episodes one and twoand now on episode 107 yeah,
nice to be back well I saywelcome back, brian.
I say we've been trying to gethim on for a long time and your
schedule has been crazy, yeah,you know.
So we're hoping, uh, movingforward, now he's gonna be able
to be on a little more often,right, yeah, so Jim and I were
(01:08):
preparing for this week and hecame under the weather, so to
speak, and I found that outSaturday, sunday, was yeah, I
can't go.
I'm like I need somebody.
So luckily your schedule wasopen and you were able to come
back out.
Speaker 2 (01:25):
Yeah, you bet it's good to be around the table
again.
You know I think I'm a littlemore seasoned on these.
Yeah, you know I run into youenough to taste some stuff
behind the scenes, but I'mlooking good, looking forward to
it no-transcript.
Speaker 1 (01:55):
Maybe look at doing, you know, maybe once a month,
once every couple months,something like that.
Yeah, a little special edition,yeah, you know, just to see,
you know hopefully you know ifthe uh the listeners out there,
if you'd be interested insomething like just to see, you
know hopefully you know if thelisteners out there, if you'd be
interested in something likethat, let us know, because you
know, I think it'd be kind of aninteresting little change of
pace.
Speaker 2 (02:11):
Yeah, you know, you get some of those popular
Netflix series that everybody'sinto Hulu.
Yeah, there's all.
I started the one we were justtalking about.
Speaker 1 (02:19):
There's all sorts of different channels out there.
I've learned that havedocumentaries on anything you
can think of so so we're goingto kick that around a little bit
.
But uh, yeah, today we're, uh,we're.
I'm just trying to figure outwhat we're going to do for beers
and I got to looking and I'mlike you know, I came up with
six and they're kind.
It's just kind of a mixed bagof beers.
I really didn't have anythingthat really fit well with any of
(02:41):
these you to do a whole classof that style.
So we've got everything fromwell.
Basically it's from 4.4% up to11.2%, and I didn't realize that
last one was 11.2% until Ilooked it up, so we'll see how
that goes.
We're going to do that at thelast one.
Speaker 2 (03:00):
We'll do that one last.
Yeah, all right, get primed upa little bit maybe.
Huh, exactly, it was agood-looking bunch of beer
actually.
Yeah, I'm always into the art.
I love the looks of the cansand some local stuff here, I
think.
Speaker 1 (03:13):
Yeah, you know, we've always talked about that.
You know, brian always saysthat part of it should be the
artwork and even the bottle capand such.
Now we have two bottles andfour cans.
So the bottle caps are kind of,and the two bottle caps just
have the logos of the, thebrewery on them.
So they're not, you know, butthere's some interesting artwork
(03:34):
definitely on some of thesecans and the bottles too.
Speaker 2 (03:35):
So I mean, it makes them look like they're gonna
taste better see that's as longas it looks like it then you
know it's gonna be exactly.
Speaker 1 (03:44):
Well, hey, we might as well break into the first one
.
Speaker 2 (03:46):
What do we got here?
Get this going here.
Speaker 1 (03:47):
You know, get you kind of back in the swing of
things a little bit.
So the first one we have is byBig Kona, or I should say Kona,
and it's their Big Wave, andit's Liquid Aloha, nice, and
basically I apologize, I did nothave time to print anything out
so I'm just reading right offthe old untapped here to give
you a description Right on.
(04:08):
This is Big Wave is a light,golden ale with a subtle
fruitiness and delicate hoparoma.
A smooth, easy drinking,refreshing ale.
The lightly roasted honey maltcontributes to the golden hue of
the beer and also gives aslight sweetness that is
balanced out by our specialblend of hops Hops.
(04:29):
So it should be pretty mellow,I'm sure.
Speaker 2 (04:34):
I like that honey, honeydew or honey.
That sounds good.
Speaker 1 (04:39):
Honeydew.
That's a list that you gettypically, or you're talking the
honeydew melon.
Yeah, yeah, or what they're inthat description color wise, I
mean, it looks like kind of yourkind of a normal looking beer.
So to speak.
You know that not real dark atall beer color yeah, it looks
like beer yeah, looks like beer.
You can smell the hops.
There's a little bit of a hopsmell to it, a lot of hop there.
(05:01):
Boy, I don't know, I don't geta whole lot.
I mean you get some hop on theflavor, but not a whole lot.
No, I, when you first smelledit, it smelled like it was going
to be hoppier or you know, theflavor would be a little hoppier
, but it's not bad.
I mean, I could see a, possiblya lawnmower beer yeah, yeah, I
mean it's, it's refreshing.
Speaker 2 (05:20):
I guess I'm waiting for the honey.
I mean you do get a little bitof the sweet as it fades, you
know, not a lot of it, not a lotit's funny because I'm usually
not a real big fan of like, likeyour honey, weiss or yeah,
those kind of.
Speaker 1 (05:34):
They always got a weird taste to them, but this
one, I really don't taste a lotof honey to it, no, so it must
be a pretty, pretty small amountthat they use in there.
Speaker 2 (05:42):
I do get a little bit of some sweetness at the end
though.
As it's fading out, I get alittle bit on the Kind of like
the very finish, very, veryfinished.
Speaker 1 (05:51):
Yeah, Way at the end.
I can taste that too.
Yeah, yeah, but that's aboutthe only other flavor you get.
Speaker 2 (05:56):
Yeah, I mean, there isn't a whole lot else.
Speaker 1 (05:59):
I guess liquid aloha.
When I was in Hawaii, whenSusie and I went there to watch
our daughter play basketballover Thanksgiving, it didn't
really taste like that.
Speaker 2 (06:11):
You had some of that.
Speaker 1 (06:12):
No, a liquid Aloha Aloha didn't taste like this.
Speaker 2 (06:17):
No, have you had this in the past?
Speaker 1 (06:21):
I have had this one in the past.
We were actually talking aboutgoing to the brewery when we
were there, but it was Right, itwas a little ways out, you know
, and I didn't know how much anUber would be to go from the
hotel over out there and back.
You know, because it's it wasprobably a good eight, 10 miles
from where we were at.
(06:42):
I'm really surprised you didn'tgo.
Well, we went to two otherbreweries.
Speaker 2 (06:45):
Oh, you did, oh yeah, nice.
Speaker 1 (06:47):
Yeah, we went to Maui Brewing, which we actually did
an episode from Susie and I did,oh nice.
And then we went to WaikikiBrewing and I've got all our
notes we have not recorded.
We were going to do a wrap upshow there and then of course,
got busy and uh, couldn't youknow we didn't get it done, the
episode.
(07:07):
But I've got all our notes onthe beers and there between
those two, honestly, I thinkWaikiki the beer was a little
bit better.
Their food was amazing, youknow, it was like dang, you know
.
So I mean, that was one ofthose places that I was going to
let everybody know.
If you're there, you got to gothere because that's one of the
few, you know I'll probablycount them on one hand where the
(07:29):
beer and the food are bothextremely good, right, right,
and theirs was.
Speaker 2 (07:32):
And it was just like man At the brewery, at the
brewery Restaurant, food thewhole nine yards.
Speaker 1 (07:37):
Yep, and it was something, and that one we
decided we were going to walk to.
Well, we walked to both of them, but, like Maui, brewing from
our hotel was probably I don'tknow just four blocks.
Maybe Nice and Waikiki Brewingwas probably a little over a
mile, you know.
So it wasn't bad, right, but wewent through and I can't
(07:58):
remember how many beers they hadon tap.
I think it was 14.
Oh, wow, yeah, and I ended up.
They just brought me the restof them.
Here you go.
Speaker 2 (08:07):
Might as well try them on.
I'm sure you didn't look like atourist, no.
Speaker 1 (08:10):
They knew I was kind of a big deal, yeah, and we got
there, I think.
Speaker 2 (08:14):
I mean, you gave them a, you know, preemptive hey,
we're going to be in town.
Speaker 1 (08:20):
No, they looked it up and saw that, yeah, yeah,
that's it Right.
No, they looked it up and sawthat, yeah, yeah, that's it
Right, but no it was really cool.
Speaker 2 (08:26):
So, yeah, it's okay, it's okay, yeah, I guess yeah,
for your opinion.
Speaker 1 (08:32):
I guess what for a score?
You remember our scoring zeroto five by a tenth of a point.
What were you thinking?
Speaker 2 (08:38):
You know to me it's an average.
I mean it's two and a half, two, seven, you know.
I mean, if I would just want tokeep it simple, um, I wouldn't
give it a three no, so you'regonna thinking like a two, five
yeah, that's exactly what Ithink so exactly what I'm doing,
just it's a.
Speaker 1 (08:56):
It's good, yeah, um yeah, ice cold on a hot day,
it's probably really good like Isaid kind of a lawnmower beer,
right?
Other than that, I guess I wasexpecting a little bit more,
right.
And like you said, you do get avery faint kind of a sweetness
on the very finish, but not.
Speaker 2 (09:12):
No, honey, I didn't get any honey out of that, not a
lot, no, just a little bit atthe end, there on the lips a
little bit.
Speaker 1 (09:20):
Eh, meh, eh, meh, meh , meh, meh, meh.
If, if somebody goes hey, youwant one of these, yeah, okay
all right, you know all you got.
Speaker 2 (09:26):
Yeah, I was gonna say you're looking in their cooler.
Is that all you got, or?
Speaker 1 (09:29):
is that?
That's just a you know.
Get the whistle going right,you're right.
Speaker 2 (09:33):
Right, it's a warm-up one.
I wonder if that one mightbecome a little more full warmer
.
Speaker 1 (09:40):
Well, we, got a little bit left, we can try it.
I'm I'm worried that that it'lljust going to get warm, just
get warm.
All right, I don't know We'lltry it, though we do have a
little bit left and we'll see.
Speaker 2 (09:53):
But like.
Speaker 1 (09:53):
I said it's not offensive at all.
I mean, this would be one.
I think if there's people thathave never tried a craft beer,
they could drink this one.
Yeah, it's a good starter.
Oh you know, yep, I agree, yeah,and you know, that's one thing
that, like jim and I have beentalking about trying to, to let
people know if, if they're new,that you could drink this beer.
You know, and some of them it'slike, yeah, I wouldn't start
(10:15):
with.
You know, right, you never hadone, I wouldn't drink that one,
but this one would be easy peasy.
Speaker 2 (10:20):
I think, yep, yep, that's a good beer, absolutely
if you're new to the game.
Speaker 1 (10:25):
Exactly, that's what I think, so if you see it out
there.
Don't be afraid of it.
It'll definitely be one thatyou could enjoy or at least try
yeah.
So I'm looking up the next beeras we're talking, and they
reused the UPC code.
Speaker 2 (10:41):
So it came up to a whole different beer, is that
right?
Speaker 1 (10:43):
Oh yeah.
Speaker 2 (10:45):
But hey, you know it happens.
What was that last one?
Again, that was Kona.
Yeah, the Big Wave.
Speaker 1 (10:51):
Yep, liquid Aloha, and they've got, you know, a
pretty decent selection.
You can find them around a lot,you know, because they do
actually have breweries.
They do have one, like I said,in Hawaii.
They do actually have breweries.
They do have one, like I saidin Hawaii, but they have other
ones in the continental US too,oh, no doubt.
So they distribute really allover the country, so pretty much
(11:11):
anywhere where you're actuallygoing to find it.
I've got a neat.
Speaker 2 (11:13):
Look to it.
I mean there's actually likeraised stenciling on the bottle
that says liquid alcohol.
I like that stuff, man.
Like you said earlier, it kindof separates.
Speaker 1 (11:21):
I really do man.
You know that really doesseparate it from, like the other
bottle that we have sittinghere.
Speaker 2 (11:26):
It does.
Speaker 1 (11:26):
It's more of just a plain bottle.
Yeah, something like that.
It separates them.
Speaker 2 (11:31):
I mean it takes a lot , doesn't it, to make their own
glass.
I mean that's a whole thing.
Speaker 1 (11:36):
You would think it would add some cost to it maybe.
Speaker 2 (11:39):
Absolutely so.
Speaker 1 (11:41):
Huh, nice Well, does that change your score?
No, nope.
Speaker 2 (11:46):
Nope, I just think it's pleasant looking.
Speaker 1 (11:48):
You were just going to bring it up because it's
Hawaiian, exactly you know it'slight blue.
Yep, and it's got like theflowers and the waves.
Speaker 2 (11:56):
It's almost like finding Nemo, you know font.
Speaker 1 (12:00):
Yeah.
Speaker 2 (12:02):
I like the look.
Speaker 1 (12:02):
Yeah, Now that you mention it, it definitely kind
of does have that.
Look to it Hawaiian-ish.
Yeah, there you go.
Hawaiian-ish, that's thetechnical word for it.
Yeah, so the next beer that wegot Now this is a totally
different style, because thelast one you know was pretty.
This one is a fruited sour.
Jim would love that.
Jim would love it A fruitedsour Jim would love that.
(12:23):
Jim would love it.
This is from 608 Brewing andthat's out of La Crosse,
wisconsin.
You bet this one.
I got to figure out how we'regoing to describe this because
this is their Too Hot forChancellor.
Is the name of this beer Alittle inside there?
(12:45):
Yeah, they actually first cameout with this now.
I think it was in 20, was it 22?
Or 23?
It might have been 23.
And it was brought back bypopular demand.
Speaker 2 (12:58):
the end of this last year and this year.
Speaker 1 (13:04):
Now for those of you that maybe aren't familiar with
it if you go online and justlook up UWL Chancellor, it's
probably going to pop up rightat the top of the story list.
Let's just say there was some.
I don't know how would you sayit.
Difference of opinion on someactivities, I guess.
Yeah, you know, extracurricularout ofof-school activity
Out-of-school yes, I guess We'llprobably leave it at that.
(13:25):
Right, I think you have to pay.
There was a.
Speaker 2 (13:29):
I think there might have been a fee involved Right.
So Too hot for Chancellor Toohot for Chancellor.
Speaker 1 (13:36):
I love it, I love it Well, and on untapped, it says
back by popular demand theinfamous fruited sour with
apricot, cherry peach andvanilla.
So this will be interesting tosee if we can actually pick out,
because that's the one thingI've noticed lately.
Well, I'm sure you have too.
A lot of these.
Sours aren't sour anymore, andsometimes they put so much stuff
(14:00):
in it that it's hard to pickout the flavor.
Speaker 2 (14:03):
Yeah, right, right, I was thinking the same thing the
sour is going to overwhelm thevanilla.
Yeah or they put the vanilla into round out the sour right.
You know what I mean.
Speaker 1 (14:13):
That's a darker looking one, and I'm trying to
think it's almost the color ofapricot like apricot color yeah,
yeah, white, white head on itnever hurt anybody, no boy it
smells sweet.
Speaker 2 (14:24):
Well it, Well.
It ain't bad For a sour, it'snot that bad.
Speaker 1 (14:28):
I don't think I'd want too many of them.
Speaker 2 (14:31):
I think I might get heartburn from it.
Right, right.
Speaker 1 (14:33):
But boy, I'm trying to.
Okay, so apricot, cherry peachand vanilla, I'm getting almost
all of it.
Man, it's kind of surprising.
Speaker 2 (14:42):
It surprised me big time.
I it's kind of surprising.
It surprised me big time.
I'm getting almost all of that.
Speaker 1 (14:46):
Starts off, I definitely get the apricot.
Mm-hmm.
On the finish I get the vanilla.
You know, on that very end ofthe flavor, yeah, cherry is.
Yeah, it's there.
That's there too.
The only one I think I might bemissing yet is the peach.
Speaker 2 (15:05):
But that could be with that apricot in the first
part of it.
Yeah, right, right, I that's a.
That's got a lot going on.
Man, it's a busy beer but it'snot bad.
But it's.
It subtly goes through all theflavors.
Yeah, it really does I'm not.
I'm not a huge sour guy.
I'm not right.
Speaker 1 (15:17):
Well, typically I'm not going to be.
You know that's not going to bemy first choice typically now I
I did go through that yearwhere I made it my first choice,
so I could stand them, and thenthey went and switched the
formula on me and it's all sweetnow, is that right?
Well, this is sweet for suretoo.
Speaker 2 (15:33):
I mean, it's rich and it's got a richness to it.
Oh yeah, it's good man.
Speaker 1 (15:39):
Yeah, I say, you can still find the ones that are, I
should say, tart where it kindof hurts your jaw.
Yeah, yeah, you know but thoseare fewer and farther between
than what these are, because,again, I'm sure this style is
way more popular than the reallytart, hard-to-drink ones, right
, right.
Speaker 2 (15:55):
Yeah, this is more appealing, I think, to a more
mass scenario.
Yep, I would agree with youwhat's the alcohol content on?
Speaker 1 (16:01):
that this one.
It is 5%, so it's a little bitstronger than the Kona, but it
definitely has a lot more flavorto it.
Speaker 2 (16:11):
Oh yeah, it blows that Hawaii-ish beer out of the
water.
I really actually like it.
Speaker 1 (16:17):
I am surprised.
I was going to say it's one ofthose where it's like you hate
to say it, but it's not bad.
Speaker 2 (16:23):
It really isn't to say it, but it's not bad, you
know it really isn't.
Yeah, I still don't think, jimwould be thrilled with it.
Speaker 1 (16:29):
But no, it isn't as drastic, as it does have a
little bit of sourness on theright before the right before
the vanilla kicks in, but it'snot terrible at all.
Speaker 2 (16:37):
No, no like I said, the sweetness overpowers you
know you mentioned earlier onthe s a lot of times.
They're just super overpowering, Right.
This is not the case.
This isn't bad.
Speaker 1 (16:48):
And when you look on our social media, you'll see the
picture.
And I didn't.
Yeah, here I'll let you.
I didn't see the censored thingon there.
So, ladies and gentlemen, I'llpost a picture of the can by
itself so you can get an idea.
You'll have a pretty good ideaof what's going on.
Oh, that is classic.
(17:10):
I give him credit.
That's pretty.
We'll say gutsy.
I think it even looks like theguy.
Speaker 2 (17:15):
It kind of does, yeah the picture of him running.
Speaker 1 (17:17):
Yeah, I mean With a bowl of apricot.
Yeah, I was going to say it's.
Speaker 2 (17:22):
I can see why they brought it back.
I mean, I think people wouldenjoy that, oh yeah.
I honestly do yeah, fruitedsour.
Speaker 1 (17:28):
Like I said, I give 608 credit.
That's a pretty gutsy label.
Yeah, I mean honestly A local,A local Scandal yeah yeah, we'll
leave it at that.
Speaker 2 (17:38):
We'll leave it at I like it.
Veteran-owned business too 608.
Speaker 1 (17:43):
Yeah, I guess I can go first on this one yeah shoot,
I think you're right.
The flavor I still kind of hada hard time picking out the
peach, but that could be thepeach and apricot could be
playing together right away.
I did like that.
The finish had that vanillakind of an aftertaste.
The cherry was right beforethat.
The only knock on it for me isI think I'd get heartburn if I
(18:06):
had an entire can of it.
This is a 16-ounce can, soyou've got a lot of beer going
on there.
But other than that it's notbad.
I think I'm going to go like a2.7.
I think it's better thanaverage and I think again, I
think most people could try itif they've never had a sour
(18:26):
before.
Speaker 2 (18:28):
I think for the category and what it is, I think
they did an exceptional jobwith it.
I'm at a 3.0.
3.0?
.
Speaker 1 (18:35):
Solid Nice.
Speaker 2 (18:37):
Which I normally on that style of beer.
It's hard to get above theaverage on any of them, really
Right.
So I really enjoyed that oneand I got the cherry, I think is
what I liked the best out of it.
Yep, right through the middleof that man.
Speaker 1 (18:49):
Yep, it was really good.
That's where I felt our tasteof the two was right in that
middle part of the sip and itwas like it's good, Pretty good.
Yeah Well, like I up man.
Speaker 2 (18:59):
And we'll leave her at that, because that's yeah.
Speaker 1 (19:10):
The backstory's worth the time to check it out.
The backstory would be probablyto get you through that can.
Speaker 2 (19:14):
Yeah, you know Right so.
Speaker 1 (19:15):
I don't know.
Speaker 2 (19:16):
Grab a can and look it up.
And look it up and enjoy.
Get a chuckle out of it.
Yeah, there you go.
Yes, enjoy the story.
Yeah, it's good, get a chuckleout of it.
Speaker 1 (19:25):
Yeah, there you go.
Yes, enjoy the story.
Yeah, it's good, pretty crazy.
So, yeah, I guess you've beenkeeping yourself busy and all
that good stuff.
Now that winter, hopefully, isover, yeah, you know, you'll be
getting back up to your camperas well.
Yep, up in the seed area.
Yeah, nice, buckhorn, we'll begetting back up by Hayward.
Hopefully the mice weren't toobad.
Right, that's always the rollof the dice every spring.
(19:48):
Yeah, you know.
Yeah, so, hopefully.
And then I don't know, like thelast couple days it's been nice
, but like today it was fairlychilly and the breeze was kind
of One thing I should havebrought up earlier and I do
apologize, you know, friday istoday On.
I do apologize, friday is today.
On Monday it was National BeerDay, wow.
(20:08):
And I have a question and maybeyou can help me, since you were
military.
Maybe you have a connectionwhere we can somehow get
something in place where it's arecognized national holiday,
where everybody gets the day off.
Yeah, right you know, and yougot to drink beer.
Speaker 2 (20:28):
So maybe we can work on that.
I mean, they have a lot of daysfor everything else.
Exactly what's taking so longhere, man?
Speaker 1 (20:34):
Typically every day has about 18 holidays.
Speaker 2 (20:38):
I think are associated with it Right.
Speaker 1 (20:40):
But of course, the only bad part is, I'm going to
say the same thing when it'sNational Stout Day, National IPA
Day.
Speaker 2 (20:45):
Well, first we get the one and then we can break
them down Once we get the footin the door.
Yeah.
Then the subcategories, andwe'll go crazy, you know.
Yeah, like that commercialwhere they do your cousin from
Boston.
Yeah, and they show them thedifferent seasons.
You know reasons to drink beer.
Speaker 1 (21:04):
I love it, man, exactly.
So yeah, if we can just get oneof those days a paid day off,
then we can try and get the restof them in there.
Right, that'd be perfect,perfect, at least I think it
would be.
I'm in man, perfect, all right,so there's two.
So hopefully, if anybody outthere is listening that agrees
with us let us know.
Speaker 2 (21:22):
Yeah, maybe we'll put a petition up on the page or
something.
Yes, we'll get a petition goingElectronics signatures and
we'll send it right up.
Speaker 1 (21:32):
Somehow.
I don't think we're going to bevery successful, but it's worth
a shot, right, well, all right.
Well, let's move on to ourthird beer.
And now this beer is actuallykind of a newer one, from New
Glarus.
It hasn't been out all thatlong.
To be honest with you is thatright yeah and this is their
tail wagger amber and it it's.
(21:54):
It has a one sentencedescription on untapped fruity
caramel and eminently drinkableall right, we'll see about that.
But look at the dog on thelabel.
Speaker 2 (22:06):
Oh, nah, nah, Nah, nah, I love it, I love it.
Speaker 1 (22:11):
They got a whole bunch of writing on there, but
it's like micro print.
Speaker 2 (22:14):
We'll see.
I like that.
That's pretty cool.
Yeah, it's like a Spanier or aSpaniel Spaniel.
Speaker 1 (22:26):
That's kind of what it looks like us, yeah, no, so
we'll see.
Now, this one is an amber.
Speaker 2 (22:29):
So it's a.
You know more of that amberishcolor.
Speaker 1 (22:30):
Yeah, definitely darker than the first one read
that description again because,uh, fruit, fruity caramel and
eminently drinkable caramel.
Easy going tail wagger amberplays well with others.
No matter if you choose tobring some home or enjoy a brief
escape at your local happy hour, this amber is the perfect
(22:51):
companion, both smooth andapproachable, brewed with malted
barley from Wisconsin and ourcousin state of Minnesota.
When days are short and work islong, this friendly Jeepers,
it's a friendly greeting willset your tail wagging to cheers.
(23:15):
It was right in where their logostarted, so it was one shade
darker than that.
Speaker 2 (23:21):
There's a little run-on there, I think I don't
know.
I took one.
Speaker 1 (23:25):
I'm still smelling the sour right now.
Hmm, hmm, yeah, hmm, kind of Idon't know yet it could be one
yeah with me.
Honestly, it's like I reallydon't know.
There's definitely not as muchflavor as that sour head no, no,
no you know this is compared tothat.
Speaker 2 (23:41):
I hate to say that.
Aloha beer, yes, it's kind ofthe same little little, a little
more malty yeah, yeah, thanthat, yep, but that's kind of
the only difference.
Speaker 1 (23:50):
Right now, it's just the malt factor yep it's just a
little little hardier.
Oh, what was the?
Uh, this is 5.8 percent, so alittle bit higher.
But caramel, then they kind ofget a little bit.
But maybe.
Speaker 2 (24:05):
Huh, it's interesting that it's one of those where
it's like it's not terrible, no,but it doesn't.
Eh, it's not terrible, no, butit doesn't really knock you back
at all.
I mean Right.
I was going to say Like thatfruit, that second, oh man, that
sour.
Speaker 1 (24:19):
That one you knew.
Speaker 2 (24:20):
You got flavor right off the bat.
Speaker 1 (24:22):
Yeah, everything, this one, this does remind me of
an amber, yeah, because they'reusually a little bit more malt
forward, are they?
Yeah, a little bit more maltforward, are they?
Yeah, and usually they don'thave huge flavor, I mean for
that style, this is probably adecent representation.
I think it's one where I don'tthink anybody'd be turned off by
(24:42):
it, like like I can't drinkthat.
Maybe I don't know if you don'tlike malty beers, but it's not
like it's over the top.
No.
Speaker 2 (24:49):
No, no, no, no.
I think it it's another goodintroduction type style on a
craft it, it, it's, it's okay.
Speaker 1 (24:58):
I was going to say that's kind of it's just okay.
The the way to describe it isit.
It's okay.
You know, again, if somebodyshowed up with a six pack, say,
hey, you guys want one of these,sure.
I'll take one right, you knowbut I don't know, I guess.
Speaker 2 (25:15):
Um, I was hoping to have a little bit more to it,
but well, the first little sipthat I took I was like.
And then no, yeah, like, wait aminute, that was right rinsing
out my glass from the sour.
So maybe I mean, yeah, thatprobably.
Uh boosted it up or didsomething to it.
I should grab one.
Oh, I got one right here.
Speaker 1 (25:34):
Oh, there you go, he's got a water bottle.
Yep, we didn't think of thatthrough.
Speaker 2 (25:40):
You're not on location, you're on.
Speaker 1 (25:42):
No, well, I'm at Brian's studio, so to speak,
Right?
So yeah, it is just likeanother room.
It basically is yeah, it isjust like another room.
Speaker 2 (25:52):
It basically is yes, yeah, you know, shoot, I'll
throw a number out on it.
I mean it's a 2-5 for me.
Again, I mean it's not bad,it's not great, it doesn't blow
you away.
Speaker 1 (26:04):
No, you know, Jim would be freaking right now.
Why, well, you can't have a tie?
Oh really, oh yeah, how arepeople supposed to know which is
better?
I'm like it's okay, dude, it'snot a big deal.
Speaker 2 (26:15):
Well, if you want to look at it that way, I would say
it's better than the Hawaiian.
So you'd go like a 2.6?
.
Speaker 1 (26:22):
I would, yeah, I would, edge it out Absolutely.
There you go.
Speaker 2 (26:26):
Jim, there's for Jim 2, 2.6.
Speaker 1 (26:32):
Yeah, it is better.
Yeah, I think.
Yeah, I agree, I was going to2.6 as well.
Oh yeah, just because I thinkfor an amber it's where I think
it should be typically.
You know, you see a lot morethat taste kind of like that, a
little more subtle in the flavor, more malty, but again, it's
close to average, that's wherethe amber is characteristically
(26:52):
more malty.
Speaker 2 (26:53):
Yeah, I mean, where does the amber part of it come
from?
I mean just the processing ofit, or just the description.
Speaker 1 (27:01):
Now, this is just my amateur opinion and my brother
Brian.
When you listen to this, youcan feel free to text me like he
Every week when I have aquestion.
He'll text me and be likereally dude.
Speaker 2 (27:15):
You didn't know that.
Speaker 1 (27:16):
You didn't know that.
I think amber it more gets thename from the color.
Yeah, you know because it'sthat kind of that darker
amber-ish color.
Yep, yep, you know.
So just like a brown ale or ared ale Right, right, right and,
and I think they all kind offall into that same category
where it's based on color andthe.
The flavor on all of them ispretty mellow right it is so
(27:38):
real mellow.
Speaker 2 (27:38):
Yeah, yeah, it's okay .
Speaker 1 (27:41):
Yeah, I mean it's not offensive at all, and I think
people could drink it yeah youknow so awesome yeah well, I
guess we can just keep keepplugging along, or?
Speaker 2 (27:49):
unless you have.
You have something you'd liketo?
I'm good.
Speaker 1 (27:52):
We already did that one, sorry.
All right, I got to look up thenext one and this one you
probably will love.
Speaker 2 (28:01):
Well, I was looking at that one, I was looking that
one over.
Speaker 1 (28:04):
So this is also by 608.
Yep, and this is their UtterU-D-D-E-R.
Utter Punk Maple Walnut MilkStout.
Mm-hmm, that sounds great.
Speaker 2 (28:17):
I am very interested to see how this is.
Speaker 1 (28:20):
I have not had this one, oh wow, so I'm really
interested to see how this is.
And the artwork is interesting.
It is.
It's like a caricature of anutter yeah With tattoos and some
piercings.
Oh, I didn't see the piercings.
Speaker 2 (28:37):
yeah again I give these almost like a well, we
won't go yeah, yeah, I'll saythis could kind of fall into
that same story a tattoo of abull on one, yeah, one of its
teats yeah, I mean it's.
Speaker 1 (28:51):
It's like that's funny, man, I give them credit.
They got some good artwork yeah.
Speaker 2 (28:55):
That's classic.
I like it, man, it is.
The punk is back, and this timewith a maple and walnut.
Cheers, friends.
Speaker 1 (29:03):
Now this one is 5%, so it's kind of back down in
here a little lower than theamber Contained walnuts, real
walnuts.
It says Real walnuts and it's amilk stout.
Speaker 2 (29:20):
I'm really interested to see how that maple and how
the walnut if it pops.
I don't know if I've ever had awalnut in beers I've got
another one at the house that BKgave me.
Speaker 1 (29:27):
He brought it back from Kansas, I believe, and it's
a black walnut like an ale,really good, and I know jim kind
of didn't care for it and it Idon't know.
I thought it was really good,for a black walnut usually has a
really strong flavor, but thiswas really good.
Speaker 2 (29:44):
So well, let's crack it, let's do it, man.
I, I, I'm I'm looking forwardto this one, like, like I said,
I'm very interested in this tosee how it is.
Speaker 1 (29:53):
Oh yeah, it's definitely a milk stout.
It has that dark, tan head.
It sure does.
Like I said, I'm hoping thatthe maple it's only 5%, 5%, so
it's very drinkable, I'm sure.
Speaker 2 (30:06):
All kinds of froth on there.
Speaker 1 (30:08):
Look at that.
Speaker 2 (30:09):
Yeah, that's awesome, I mean mean it?
Speaker 1 (30:11):
looks like wow, it should be.
I can smell the walnut and themaple.
Oh yeah, I can taste them both.
Yep, absolutely, that's wild.
Typically I've always noticed,you know, like if you have a
maple beer, typically like, themaple just way overpowers
everything, yeah yeah, you know,and this is not not bad at all,
(30:31):
honestly, that's a subtle, realsubtle maple and that's pretty
good.
But then you get that walnutflavor at the end, yep.
Speaker 2 (30:39):
And then it kind of gets to me almost a little
hoppy-ish at the end.
Yep, it's not there right away.
I'm not a hop fan, usually,right, but it's just a little
bit at the end of that, um, butbefore that all of it, I can
taste it all right there.
That is crazy, that's prettygood.
Speaker 1 (30:59):
That's crazy, because I haven't had this.
Nope, never had this one and,like I said I am, I'm blown away
by it.
Honestly, just the fact thatyou can taste both, both those
flavors you know, because Ithought if anything, it's going
to be super maple syrup flavor.
Yep and then you wouldn't tastethe the walnut at all, but
syrupy kind of yeah too, tooheavy in it yep, because we've
(31:21):
definitely had ones like thatbefore.
Yeah, you know, I've I know youand I have shared one like that
before that was like oof.
It was like you were drinkingjust maple syrup out of the jug,
you know, but boy, yeah, butboy, this is not bad, and it's a
milk stout, so of course thatgives it kind of that little bit
of a creamier feel and such.
I like it.
Yeah, that is.
That's the best one we've hadso far.
(31:42):
I would agree we might as welljust go right into it.
Speaker 2 (31:45):
Yeah, what are you thinking, man?
Speaker 1 (31:52):
I'll tell you what I uh, I'm surprised.
I really like that.
The fact that, like I said,that you can taste all the
flavors and all that I like it.
I'm going, uh, I'm gonna dolike a 3.2 is where I'm going.
Like I said, I I still thinkpeople could.
If you haven't had a milk stout, you should try them first of
all because they're they're alot, typically a lot mellower
than your normal stouts andthings like that, or barrel aged
, stuffaged stuff, of course.
Speaker 2 (32:13):
Oh, absolutely.
But it seems to me likewhenever I've had the stouts
they're always flavor, oh yeah,they're always packed with
something, some good flavor.
Most of them have been positive.
I've liked most of them thatI've had, but I mean the
creaminess side of it.
Speaker 1 (32:28):
you know the texturing type you you know, and
typically your stouts, yourstout, especially your barrel
age stuff, you want to have it alittle bit warmer.
Where this one, I think?
When it warms up, because it'sit's getting pretty close to
where I think the temperatureshould be.
Uh, and if it warms, up just alittle more, it might have a
little bit more flavor that'llpop out, but but it's good, well
, I'm, I'm, I'm right with you.
Speaker 2 (32:47):
I mean, actually I like it.
You know, I it even a littlebit better, I mean if it didn't
have that little bit ofhoppiness at the end.
But yeah, I'm 3.5.
I really like it, yeah, nice.
Speaker 1 (33:00):
Overall, like I said, I'm surprised.
I really like it.
I'm impressed with it.
Speaker 2 (33:06):
And that was only 5%.
5% Dang Tastes better than that?
Yeah, five percent Dang, so youcould drink Tastes better than
that.
Speaker 1 (33:11):
Yeah, it does.
I mean you could drink a few ofthem and not get messed up.
Now again, this one is in apint can as well.
Yeah, so you know, it'sdefinitely take you a little bit
longer to drink it, but I thinkit's good.
I do too.
I like that.
Speaker 2 (33:24):
Surprise, surprise, yeah, you were, took back a bit
on them and you were.
You were just thinking, maple,all the way.
Speaker 1 (33:30):
that's what I was thinking, I was thinking it was
going to be totally maple andthat's all you're going to taste
and it, uh, it's not that atall.
I like it.
That's good, and the artworkyou got to give them bonus
points for the artwork.
Speaker 2 (33:43):
I mean that's almost better than the yeah too hot for
chancellor, but I'd say not.
Speaker 1 (33:48):
I yeah no the the story on that one makes up for
it, I guess.
Speaker 2 (33:54):
It's good, though.
I like it.
I really do that's good, yep.
Speaker 1 (33:57):
Yeah, I'll take that, rinse that out just a little
bit.
Speaker 2 (34:01):
I like the milk stout .
I do, yep, yeah, they'reusually really good Dude.
I'm still thinking about thatsour the fruit, sour one, and
how loaded.
Speaker 1 (34:13):
That thing was Yep.
How good it was.
For sure that was aninteresting one.
Speaker 2 (34:18):
Yep.
This by far, though.
Speaker 1 (34:20):
Oh, so far this one, I think, is definitely above the
other ones so far.
608, utter punk.
Speaker 2 (34:27):
Yep Maple walnut note stout.
All right, I think there's anextra teat on there.
It could be.
Speaker 1 (34:35):
Well, there's a lot of stuff on there that you're
like okay.
Speaker 2 (34:39):
That's good.
Speaker 1 (34:40):
All right, Well, hey, so we got two beers left Right
on the next one.
This one I actually picked upin Missouri and brought back.
So this one you've never seenbefore because they don't have
it up here at all at all notavailable.
So this one is from burr oakbrewing company and this is
their hop and da's mochaccinomilkshake porter well, the hop
(35:06):
and da's got me a little worried, but then the rest of that, I'm
like hmm, well, there, maybethe under the lower, the little
print says that this is actuallya cocoa coffee porter.
Oh, I gotta like that.
So you drink coffee so yeah,the only time I drink coffee is
when it's in a beer so their, uh, their description on untapped
(35:28):
is mochaccino is the second beerreleased in our hoppin daz
d-a-z, so it could be hoppindays.
I don't know how they saymilkshake series.
It's daz daz, that's what Ithink.
It is a milkshake porter comingin at six percent abv with
lakota coffee, ethiopian coldbrew, oh, cacao and lactose.
(35:51):
So this should have all sortsof coffee for you.
Speaker 2 (35:54):
Yeah, I guess Ethiopian what.
Speaker 1 (35:59):
Ethiopian cold brew.
Speaker 2 (36:01):
Cold brew, I mean that sounds good just by itself
cold brew.
See, exactly.
Oh yeah, that's a dark one.
Speaker 1 (36:08):
It's not as dark as the 608, but, it's still because
this is a porter and portersare kind of like the cousin of
the stout.
They're not as heavy.
Typically it looks great.
Speaker 2 (36:22):
I mean it looks like coffee.
I mean it looks just like whenI was pouring it.
Speaker 1 (36:25):
it had more of a brown color, but then when you
get your Because we're doing ourtaster glasses and you can't
see through it.
Speaker 2 (36:30):
I mean it's dark.
No, you can't.
You smell the coffee.
You can smell the coffee.
This is under 6%.
This is 6%, Yep.
Speaker 1 (36:37):
Hmm, I can taste the coffee.
Yep, yep, yep, that's for sure.
And it's always funny becauseyou know one thing to my brother
, Brian, when it says milkshake,what's the difference?
On that, you know, cause that'salways been something.
You see milkshake IPAs.
You see milkshake pourermilkshake, oh yeah.
(36:58):
And I don't know if it's well,I'm sure it's because it has
lactose in.
It is probably the biggestthing, is what I'm guessing, but
like I said, Brian, if I'mwrong, text me let me know.
Speaker 2 (37:08):
I'm not sure on how that would be tagged.
Well, tagged to the last.
I get that part of it Right,but that's good, that's good.
Speaker 1 (37:16):
It's good.
It's got a little bit of a.
To me it's a little bit of astrange finish.
There's kind of the.
I don't know what that flavoris.
You know it's a little bit of a.
It could be the coffee.
You know having those twodifferent coffees in there as
well.
I don't know.
Speaker 2 (37:33):
It's the Ethiopian cold brew.
I like it.
I'm starting to think I like itbetter than the 608.
Really, wow, I'm not 100% yet.
Speaker 1 (37:43):
That doesn't surprise me, because I know you like
you're kind of a gourmet when itcomes to coffee.
Yeah, yeah, you know, and it'salways kind of funny because
when we go on vacation orwherever, we're always okay.
Speaker 2 (37:54):
We've got to find coffee for Brian.
Yeah, yeah, you know.
Speaker 1 (37:55):
Yep and we brought back stuff from all over the
place, like in the Caribbean andthen Hawaii.
Speaker 2 (38:01):
I'm getting down there again.
Oh, okay, well.
You can see my stash over thereis getting lower and lower.
Yeah, not quite, not quite.
Speaker 1 (38:13):
But yeah, and that's just funny because, like I said,
I love the smell of coffee, butto drink coffee itself, I'm
like, oh, it tastes terribleReally, but Better to you, I
mean what is it?
Yeah, I don't know.
I guess it's probably just thatit's a little bitter.
Speaker 2 (38:29):
But in a beer I'll drink it.
Hey, coffee is getting likebeer though the descriptions on
these bags.
Let me grab one.
Here's that Organic, organicand fair trade Peace coffee.
This is the stuff that you guysbrought back Holiday cheer
medium roast, sweet andcelebratory.
(38:50):
But then it goes into you.
You know a mixture of this, alittle bit of caramel in there,
and you're like this is coffee.
Speaker 1 (38:57):
This is coffee, I mean it's not quite the reward
isn't quite the same yeah, Imean I can drink this and I'll
get wired, but I'm not uh oh man, there was that death coffee
you brought back.
Speaker 2 (39:10):
Yeah, that was pretty good.
I went through that one first.
Yeah, there's been someinteresting ones we always try
to find from wherever we're at.
Speaker 1 (39:17):
Let's find something that's from there, you know, Yep
, and yeah, it's just kind offunny.
Speaker 2 (39:22):
This batch was a great batch actually.
Speaker 1 (39:25):
Okay, good, I appreciate it Well good, I'm
glad you liked it.
Yeah, like that yeah absolutely.
Speaker 2 (39:36):
I like this.
I this is edging 608 for mesure, so what uh?
Speaker 1 (39:39):
I guess, well, I gotta go, just a little bit more
, maybe three, six, three, seven.
Okay, I don't, I could pushfour, oh with it, but then I'd
say you were probably drunk.
Speaker 2 (39:46):
Yeah, yeah, yeah well , we haven't gotten to the 11
yeah, we haven't got to the 11thpercenter yet.
Speaker 1 (39:51):
Yeah, we haven't gotten to the 11th percenter,
yet We'll hold that for that.
Speaker 2 (39:53):
No, I like this.
If you're a coffee person atall, this would be definitely
one to check out, Absolutely manyeah, and the fact that it's a
porter is different.
Speaker 1 (40:06):
Most of the time, I think when we have coffee beers
they're a stout.
Is that right?
Speaker 2 (40:10):
Yeah, just naturally yeah.
Speaker 1 (40:13):
I think a lot of times the coffee flavor.
When they put it in there it'sprobably stronger.
So they try and probably coverit up a little bit with more
alcohol and kind of thatstoutness when a porter's not
quite as strong as that, RightRight.
So I don't know this one.
Speaker 2 (40:30):
I don't mind it as that you know, right right so I
don't know this one.
Speaker 1 (40:36):
I don't mind it.
Um, you know it's a lot ofcoffee for you, well, no, not so
much that it's it just for me.
It has kind of that little bitof a whatever that on the end,
remember what I was saying, thatis yeah, yeah it's not really
bitter, but it's just got alittle different flavor to it.
Yeah, so I think and this isgoing to be our biggest uh
discrepancy but I'm gonna golike a 2.9, is that right?
Yeah, I still say it's betterthan average, but I just I don't
(40:58):
know, there's whatever thatfinished part is I'm just a
little bit I gotcha.
So burr oak brewing company,burr oak, yep and milkshake.
They're out of columbia,missouri.
Speaker 2 (41:09):
Hoppendoz.
I like the artwork Too purple.
Speaker 1 (41:14):
Yeah, and it's got kind of that ice creamy look to
it.
Speaker 2 (41:17):
Yeah, definitely, you know.
On the back.
Speaker 1 (41:19):
It's got the milkshake.
Speaker 2 (41:22):
So I give him credit.
I like it.
I give him credit.
That's my favorite one, allright.
Speaker 1 (41:27):
For sure.
Well, that's because you know,like you said, you combine
coffee with beer.
What can go wrong.
Speaker 2 (41:33):
I know it's kind of like man, what a good idea.
Yeah, I wish I'd have thoughtof that.
Yeah, I mean it's kind of likepeanut butter and jelly, yeah.
Speaker 1 (41:44):
There you go.
Speaker 2 (41:45):
I like it I like it.
Speaker 1 (41:46):
Well, we're on to our last beer.
Speaker 2 (41:48):
This one sounds good, this one sounds good.
Speaker 1 (41:52):
This one will be interesting.
Yeah, it looks like it could be.
I don't think it's where it'sgoing to be terrible or anything
like that.
Like I said, just going into itfirst off, I've never been a
huge honey beer fan, except formeads.
Meads are honey beer and meadsare one of the oldest styles of
beer there is.
(42:12):
But there's always kind of adifferent process Really.
You know how they do it so Idon't mind that.
But like, like I said earlier,your honey Weiss, your honey
whatever.
I've never really cared for it.
And this is a honey Bach.
And this is by LakefrontBrewing, which is out of
Milwaukee.
And this is by LakefrontBrewing, which is out of
(42:32):
Milwaukee, milly Wawkay.
For the layperson it's ahoneybock, a lager with honey,
but the saving grace is it'sbarrel-aged.
Speaker 2 (42:45):
I saw that.
That's when you're like, oh, Isaw that and it says I don't
mind bourbon-aged, but dang bro,that stuff can really.
It'll get you if you're notcareful and a lager is heavier,
typically right A lager or no?
Speaker 1 (43:00):
No, lagers are a little smoother than an ale.
It's kind of a differentprocess.
Typically, these are kind ofyour lower, you know you can get
them from 4%, 5%, 6%, but thisis 11.
Speaker 2 (43:11):
Most beers domestic people drink are Poggers right.
Speaker 1 (43:14):
Well, most of those are Pilsners.
Pilsners, yeah, gotcha, sothey're kind of distant cousins.
Yeah, yeah, but this one is aGerman-inspired Honey Bock and
it was aged in bourbon barrels,and what could be wrong with
that?
As you know, Jim and I haverated a lot of bourbon barrel
(43:35):
beers.
You've had a number of them.
Speaker 2 (43:38):
Oh yeah.
Speaker 1 (43:40):
And this is in a normal-sized can, oh yeah.
Speaker 2 (43:43):
It'll be in there and I like them.
I mean, I can't deny that Ilike them.
Speaker 1 (43:48):
You just got to be careful, because they can get
you before you know, it Not realdark.
No, it definitely has almostlike a honey color to it,
doesn't it?
It does, absolutely, I'm suresome of it is from the barrel
and some of it's from the honey,but it's definitely.
Speaker 2 (44:05):
Yeah, it's almost got a glow, it's got that dark
honey.
Speaker 1 (44:08):
It almost looks like honey.
Yeah, literally you can smellthe barrel you haven't had this.
Speaker 2 (44:13):
You don't believe.
I don't think so.
You can smell the barrel.
Ooh, that's different.
Speaker 1 (44:19):
Yeah, that's pretty rich.
I can taste the bourbon barrel.
But I do get that honey Rightaway too.
Right away he goes honeybourbon, right yeah.
Speaker 2 (44:31):
Kind of honey.
Yeah, you're right, it does, itactually does.
Speaker 1 (44:35):
I mean it's not bad, it's definitely different.
Speaker 2 (44:38):
I mean my first reaction to it was this is going
to be really rich.
And then it peters out a littlebit on the richness.
I thought it was going to carryout Boy Sy, carry out syrupy
feel, but that's different.
Speaker 1 (44:53):
That honey kind of mellows out the bourbon a little
bit.
It's not like a real and I wishthey would have said what.
Let me look on Untapped.
If it says what bourbon barrelsthey used, here's the
description on Untapped.
It says Honeybach, aGerman-inspired strong lager,
gets brewed with copious amountsof honey.
Is that a plethora?
(45:13):
It's like a plethora.
Yes, vienna, munich and caramelmalt.
After resting in bourbonbarrels, this malty, rich, nutty
and toasty brew picks up notesof vanilla, oak almonds and pipe
tobacco.
It's there, man.
Yeah, I should have read thatbefore because it definitely.
(45:38):
Well, it's funny that you saidabout rich.
Speaker 2 (45:41):
Yeah, really rich.
But I thought it was going tobe rich, like syrupy rich, oh
sure, and it almost like a drymartini, it kind of dried out as
it was going.
You know what I mean?
Yeah, I was expecting it to besyrupy, right, it didn't.
It didn't do that.
Speaker 1 (45:59):
No, I've got a lot going on, dude.
I would say it sure to me and Iknow I say this a lot and
people are probably like, ohyeah because you drank it.
Speaker 2 (46:06):
Oh yeah, but it doesn't taste like 11.2%.
Speaker 1 (46:10):
I was expecting it to be a much stronger boozy flavor
, you know.
Speaker 2 (46:16):
But it does.
You get kind of that, excuse methat dryness at the end.
Speaker 1 (46:22):
That gives you a little of that boozy feel you do
get some, but it definitelyseems to me like it's a little
more mellow.
Speaker 2 (46:31):
And I don't know if it's because of the honey if the
honey knocks it down a littlebit.
Speaker 1 (46:34):
I agree with that I agree with that, but still it's
pretty impressive.
Speaker 2 (46:39):
It is not bad, and you're not a honey guy anyway,
no, but you can definitely tasteit.
Speaker 1 (46:45):
But in this instance it's not a detriment to me.
It's a good combo with it.
Yeah, it seems like it pairsreally well, right, right, so
that's good.
Speaker 2 (46:55):
Read that description one more time.
Okay, because it was thetobacco pipe.
Tobacco, yeah, it said.
Speaker 1 (47:00):
Honeybach, a German-inspired strong lager,
gets brewed with copious amountsof honey Vienna, munich and
caramel malt, after resting inbourbon barrels.
This malty, rich, nutty andtoasty brew picks up notes of
vanilla, oak, almonds and pipetobacco.
I like it, Jeez man.
(47:20):
You see, Look what you've beenmissing, ferg.
No, I've been missing out, yeah.
Speaker 2 (47:24):
No, I've been secretly drinking that behind
your back.
Speaker 1 (47:28):
I'm really upset now.
That's good dude, that is goodthat is good, that is good.
It's one of those you wouldn'twant to have a six pack of it
right sitting watching a gamebecause you probably stand up
and almost fall over, but butit's, it's definitely good.
Like I said, I've had youremember um lexington brewing.
They have like the kentuckybourbon barrel age.
(47:48):
What they got all the everythingalmost everything they do, I
think, is like barrel age right.
And and all the everything,almost everything they do, I
think, is like barrel age Right.
And a few years ago they had ahoney barrel and I thought it
was horrible.
It just tasted I don't know.
It was not good to me.
Jim loved it.
I thought it was terrible.
Well, jim, loved it because youthought it was terrible.
Because I thought it yeah.
Speaker 2 (48:11):
You know, huh, I never thought of that.
You've got to reversepsychology with it.
Speaker 1 (48:16):
Exactly, If I hate it , then I've got to say I like it
.
He's going to say this isterrible, and I'm going to be
like gotcha, we could do anexperiment.
Yes, we could.
Speaker 2 (48:27):
Yes, we could the placebo you.
Yeah right, just do a littleexperiment there you go, but
this one is definitely my.
Speaker 1 (48:33):
Whole point of that story was this one has better
flavor than that one did.
Is that right?
Yeah, you know, I like it.
It surprises me.
Speaker 2 (48:41):
That it's.
You know, when you're lookingat different styles of beer and
different combinations offlavors, and you know, I mean I
love the stout, milk stout andeverything, and I do.
I have liked, you know, thebarrel aged stuff.
There's been a lot of greatones that I've had Right, and
this, this one, this is justbeyond a beginner beer.
(49:02):
You know what I mean.
Yep, if you're not into thecraft beer thing, this won't.
It's a little bit more, but itstill isn't gonna.
Speaker 1 (49:11):
I would say if somebody came to me and said,
hey, I've never had a honey beeror I've never had a barrel-aged
beer or something like that,would you recommend this or a
10%?
Speaker 2 (49:21):
or something Right.
Speaker 1 (49:23):
I'm not sure, just because of the 11% Right,
because to me and I think, toyou, I mean, like you said, you
can taste kind of the bourbonbut it's not overpowering or
anything like that.
Speaker 2 (49:34):
No no.
Speaker 1 (49:35):
But I think and I definitely know we've had some
other ones before that you can'teven taste the bourbon, and I
think that would be more of away to dip your toe in.
Where this one, I think if youdon't mind the flavor of bourbon
, I would recommend it.
You are right.
But if you're totally like oh,I can't stand that, then I
probably wouldn't recommend it.
But for us, I mean, I thinkit's good and it's definitely a
(50:00):
different animal, so to speak.
It is, you know, it's not yournormal, just hammer your home
stout, kind of thing.
It's a good change of pace,yeah.
I like it, I agree.
So what are you thinking on ascore?
Speaker 2 (50:11):
I, I gotta be.
It's kind of two differentbeers.
I love the coffee side, the onethat we just did, yep the
burrow, the burrow, yeah, thehop, and does part of it, um,
but it's, it's a three, three,five, three five, yeah, all
right I think the coffee thingmight have edged me.
Sure, a little bit, but for 11%it doesn't totally give you
(50:36):
that alcohol taste.
Oh my God, I just did a shot,it's not like that at all, it's
a good one.
Speaker 1 (50:44):
Yeah, personally I'm going to go like a 3.3.
Like I said, I do think thatit's a really nice change of
pace to like a higher ABVbarrel-aged beer.
It's definitely like I said.
It sure doesn't look like yournormal barrel-aged beer, right,
you know, and it had that honeycolor to it.
You do get that flavor which,like I said, normally I'm not a
(51:06):
big fan of.
But boy, it works.
In this one it sure did.
Speaker 2 (51:09):
And yeah, I'm surprised because you were
skeptical to start out with thehoney side of it, and even you
know, admit it, I'm not a honeyguy no, so that it surprised me.
Speaker 1 (51:24):
It's good.
So, boy, I guess you know Brianthere's our six beers.
I'm going to put a little morein my glass.
Yeah, go for it.
We got some left there.
Speaker 2 (51:33):
There, you know, brian, there's our six beers I'm
going to put a little more inmy glass.
Speaker 1 (51:35):
Yeah, go for it.
We got some left there.
Might be another shot.
So overall, I would say the twothat I would say were
definitely the best, I'd say theHoneybach and the Utter Punk.
I think for me those are my toptwo.
Sure, I think all of them weregood.
The most surprising one to meand I know I scored it kind of
(51:58):
down a little bit lower wasprobably the sour honestly, I
totally agree with you.
Speaker 2 (52:03):
Yeah, that blew me away.
Yeah, expecting it.
Speaker 1 (52:07):
Yeah, totally yeah, and, like I said, I think pretty
much any of these.
If you're new to craft beer,anybody could try them.
Yeah, like I said, the only oneagain is maybe that the Honey
Bock might be a little high ABVfor somebody that has never got
into that.
Speaker 2 (52:27):
I mean it does have the percentage of the alcohol,
but the taste of it, especiallyon a barrel-age scenario, really
doesn't kick your butt that way, Right?
Yep, I agree 100%.
It does have the alcohol,there's no doubt.
Yeah, it's a great color.
I mean, it looks beautiful man.
Speaker 1 (52:44):
Yeah, it really does.
It looks like honey.
Yep, it's a good color.
You know that color, I meanit's good.
Honey, Yep, it's a good.
You know that color, I meanit's good, Yep.
Speaker 2 (52:51):
So yeah, shoot man.
I was a little disappointed inthe Tail Wager.
Speaker 1 (52:55):
Yeah, I would agree, you know that.
And even the Kana, I mean theKana was not, I shouldn't say,
disappointed, but that's Right,we refer to it as a lawnmower
beer, where, if it's ice cold ona hot day, day you could you
could drink it a couple of them,yeah easy.
Yep, you know, and like I saidin in the sour, it surprised me.
I I don't think I would drinkmore than one because I'd get
(53:18):
heartburn yeah from it, but yeah, but yeah overall, that one
blew me away, yeah yeah we gotta, we gotta bring that one back
for jim.
Speaker 2 (53:26):
We gotta make him.
Speaker 1 (53:26):
Oh, yeah, yeah, I'm pretty sure that the uh, the
beer shop still has some, so Icould get another can of it.
Yeah, you should.
Speaker 2 (53:34):
So it's yeah.
I think he might even saysomething positive about that.
Speaker 1 (53:38):
He might.
Yeah, Jimbo Gannon.
Speaker 2 (53:40):
You never know the Jimbo, like I said it is, it's
coming right for us.
Speaker 1 (53:45):
It's quite the story.
So, yeah, so awesome man, well,well, hey, thank you so much
for bringing me back, man yeahand, like I said, we're
definitely going to have youback more because, uh, yeah,
it's been a while, yeah, andwe're gonna.
We're gonna, like we saidbefore, ladies and gentlemen,
let us know if you'd be kind ofinterested in hearing the
(54:06):
documentary talk and and tryingsome beers, because at times I
think Jim loves to do trivia.
He's very mean to me when itcomes to the trivia stuff.
Speaker 2 (54:20):
How did you not know that?
Speaker 1 (54:22):
Oh yeah, and his judges which is him are very
picky.
But I do think it'd be kind ofan interesting little change of
pace to kind of talk about someof these things.
Speaker 2 (54:35):
Yeah right, what's trending?
You know everybody's watchingit.
Yep or even if you guys, youknow somebody told us hey, check
this out, yeah yeah, if youknow one, and then BS about it
down the road.
Yep, it was something.
If you know a good documentary,know email us, text us,
whatever.
Well, we're always.
(54:55):
Hey man, did you watch this?
Speaker 1 (54:56):
oh yeah yeah, but I will, I will.
Yeah, either you're texting meor I'm texting you're going dude
, check this one out, you know.
Speaker 2 (55:01):
But I don't have hulu , wait a minute.
Yes, I do wait a second.
Speaker 1 (55:05):
So, yeah, I think it'd be a good time and, like I
said, maybe we'll, uh, we'll do.
You know, every so often we'lldo one.
It's not going to be the wholeshow every week by any means,
but we'll, we'll do one.
Every so often We'll do one.
It's not going to be the wholeshow every week by any means but
we'll do it every so often andsee how it goes.
Sounds good man, well, awesomeman.
So hey, thanks Like.
Speaker 2 (55:21):
I said again thanks for having your schedule open to
try some of these.
Speaker 1 (55:26):
Next time, hopefully, I'll be a little more prepared
and have an actual categorywhere we can compare the same
style.
Speaker 2 (55:32):
I like this Hodge.
I did man, it was, it was agood actually, they all kind of.
As it progressed, it all cametogether pretty nicely, yep, and
ending with the honey on theend.
It did come, it was nice, itwas not, it was real good man,
real good, good, awesome Utterpun.
Speaker 1 (55:49):
There you go.
Well, hey, ladies and gentlemen, thanks for listening and, like
we always say, we hope yourcampfire is always warm.
Speaker 2 (55:56):
And your beer is always cold.
Speaker 1 (55:57):
See ya.
Thank you for listening to theNorthwoods 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
(56:19):
your beer is cold.
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, if you've
been with us since day one, youwill recognize the voice on the
guy that is sitting across fromme.
(00:42):
He was on episodes one and twoand now on episode 107 yeah,
nice to be back well I saywelcome back, brian.
I say we've been trying to gethim on for a long time and your
schedule has been crazy, yeah,you know.
So we're hoping, uh, movingforward, now he's gonna be able
to be on a little more often,right, yeah, so Jim and I were
(01:08):
preparing for this week and hecame under the weather, so to
speak, and I found that outSaturday, sunday, was yeah, I
can't go.
I'm like I need somebody.
So luckily your schedule wasopen and you were able to come
back out.
Speaker 2 (01:25):
Yeah, you bet it's good to be around the table
again.
You know I think I'm a littlemore seasoned on these.
Yeah, you know I run into youenough to taste some stuff
behind the scenes, but I'mlooking good, looking forward to
it no-transcript.
Speaker 1 (01:55):
Maybe look at doing, you know, maybe once a month,
once every couple months,something like that.
Yeah, a little special edition,yeah, you know, just to see,
you know hopefully you know ifthe uh the listeners out there,
if you'd be interested insomething like just to see, you
know hopefully you know if thelisteners out there, if you'd be
interested in something likethat, let us know, because you
know, I think it'd be kind of aninteresting little change of
pace.
Speaker 2 (02:11):
Yeah, you know, you get some of those popular
Netflix series that everybody'sinto Hulu.
Yeah, there's all.
I started the one we were justtalking about.
Speaker 1 (02:19):
There's all sorts of different channels out there.
I've learned that havedocumentaries on anything you
can think of so so we're goingto kick that around a little bit
.
But uh, yeah, today we're, uh,we're.
I'm just trying to figure outwhat we're going to do for beers
and I got to looking and I'mlike you know, I came up with
six and they're kind.
It's just kind of a mixed bagof beers.
I really didn't have anythingthat really fit well with any of
(02:41):
these you to do a whole classof that style.
So we've got everything fromwell.
Basically it's from 4.4% up to11.2%, and I didn't realize that
last one was 11.2% until Ilooked it up, so we'll see how
that goes.
We're going to do that at thelast one.
Speaker 2 (03:00):
We'll do that one last.
Yeah, all right, get primed upa little bit maybe.
Huh, exactly, it was agood-looking bunch of beer
actually.
Yeah, I'm always into the art.
I love the looks of the cansand some local stuff here, I
think.
Speaker 1 (03:13):
Yeah, you know, we've always talked about that.
You know, brian always saysthat part of it should be the
artwork and even the bottle capand such.
Now we have two bottles andfour cans.
So the bottle caps are kind of,and the two bottle caps just
have the logos of the, thebrewery on them.
So they're not, you know, butthere's some interesting artwork
(03:34):
definitely on some of thesecans and the bottles too.
Speaker 2 (03:35):
So I mean, it makes them look like they're gonna
taste better see that's as longas it looks like it then you
know it's gonna be exactly.
Speaker 1 (03:44):
Well, hey, we might as well break into the first one
.
Speaker 2 (03:46):
What do we got here?
Get this going here.
Speaker 1 (03:47):
You know, get you kind of back in the swing of
things a little bit.
So the first one we have is byBig Kona, or I should say Kona,
and it's their Big Wave, andit's Liquid Aloha, nice, and
basically I apologize, I did nothave time to print anything out
so I'm just reading right offthe old untapped here to give
you a description Right on.
(04:08):
This is Big Wave is a light,golden ale with a subtle
fruitiness and delicate hoparoma.
A smooth, easy drinking,refreshing ale.
The lightly roasted honey maltcontributes to the golden hue of
the beer and also gives aslight sweetness that is
balanced out by our specialblend of hops Hops.
(04:29):
So it should be pretty mellow,I'm sure.
Speaker 2 (04:34):
I like that honey, honeydew or honey.
That sounds good.
Speaker 1 (04:39):
Honeydew.
That's a list that you gettypically, or you're talking the
honeydew melon.
Yeah, yeah, or what they're inthat description color wise, I
mean, it looks like kind of yourkind of a normal looking beer.
So to speak.
You know that not real dark atall beer color yeah, it looks
like beer yeah, looks like beer.
You can smell the hops.
There's a little bit of a hopsmell to it, a lot of hop there.
(05:01):
Boy, I don't know, I don't geta whole lot.
I mean you get some hop on theflavor, but not a whole lot.
No, I, when you first smelledit, it smelled like it was going
to be hoppier or you know, theflavor would be a little hoppier
, but it's not bad.
I mean, I could see a, possiblya lawnmower beer yeah, yeah, I
mean it's, it's refreshing.
Speaker 2 (05:20):
I guess I'm waiting for the honey.
I mean you do get a little bitof the sweet as it fades, you
know, not a lot of it, not a lotit's funny because I'm usually
not a real big fan of like, likeyour honey, weiss or yeah,
those kind of.
Speaker 1 (05:34):
They always got a weird taste to them, but this
one, I really don't taste a lotof honey to it, no, so it must
be a pretty, pretty small amountthat they use in there.
Speaker 2 (05:42):
I do get a little bit of some sweetness at the end
though.
As it's fading out, I get alittle bit on the Kind of like
the very finish, very, veryfinished.
Speaker 1 (05:51):
Yeah, Way at the end.
I can taste that too.
Yeah, yeah, but that's aboutthe only other flavor you get.
Speaker 2 (05:56):
Yeah, I mean, there isn't a whole lot else.
Speaker 1 (05:59):
I guess liquid aloha.
When I was in Hawaii, whenSusie and I went there to watch
our daughter play basketballover Thanksgiving, it didn't
really taste like that.
Speaker 2 (06:11):
You had some of that.
Speaker 1 (06:12):
No, a liquid Aloha Aloha didn't taste like this.
Speaker 2 (06:17):
No, have you had this in the past?
Speaker 1 (06:21):
I have had this one in the past.
We were actually talking aboutgoing to the brewery when we
were there, but it was Right, itwas a little ways out, you know
, and I didn't know how much anUber would be to go from the
hotel over out there and back.
You know, because it's it wasprobably a good eight, 10 miles
from where we were at.
(06:42):
I'm really surprised you didn'tgo.
Well, we went to two otherbreweries.
Speaker 2 (06:45):
Oh, you did, oh yeah, nice.
Speaker 1 (06:47):
Yeah, we went to Maui Brewing, which we actually did
an episode from Susie and I did,oh nice.
And then we went to WaikikiBrewing and I've got all our
notes we have not recorded.
We were going to do a wrap upshow there and then of course,
got busy and uh, couldn't youknow we didn't get it done, the
episode.
(07:07):
But I've got all our notes onthe beers and there between
those two, honestly, I thinkWaikiki the beer was a little
bit better.
Their food was amazing, youknow, it was like dang, you know
.
So I mean, that was one ofthose places that I was going to
let everybody know.
If you're there, you got to gothere because that's one of the
few, you know I'll probablycount them on one hand where the
(07:29):
beer and the food are bothextremely good, right, right,
and theirs was.
Speaker 2 (07:32):
And it was just like man At the brewery, at the
brewery Restaurant, food thewhole nine yards.
Speaker 1 (07:37):
Yep, and it was something, and that one we
decided we were going to walk to.
Well, we walked to both of them, but, like Maui, brewing from
our hotel was probably I don'tknow just four blocks.
Maybe Nice and Waikiki Brewingwas probably a little over a
mile, you know.
So it wasn't bad, right, but wewent through and I can't
(07:58):
remember how many beers they hadon tap.
I think it was 14.
Oh, wow, yeah, and I ended up.
They just brought me the restof them.
Here you go.
Speaker 2 (08:07):
Might as well try them on.
I'm sure you didn't look like atourist, no.
Speaker 1 (08:10):
They knew I was kind of a big deal, yeah, and we got
there, I think.
Speaker 2 (08:14):
I mean, you gave them a, you know, preemptive hey,
we're going to be in town.
Speaker 1 (08:20):
No, they looked it up and saw that, yeah, yeah,
that's it Right.
No, they looked it up and sawthat, yeah, yeah, that's it
Right, but no it was really cool.
Speaker 2 (08:26):
So, yeah, it's okay, it's okay, yeah, I guess yeah,
for your opinion.
Speaker 1 (08:32):
I guess what for a score?
You remember our scoring zeroto five by a tenth of a point.
What were you thinking?
Speaker 2 (08:38):
You know to me it's an average.
I mean it's two and a half, two, seven, you know.
I mean, if I would just want tokeep it simple, um, I wouldn't
give it a three no, so you'regonna thinking like a two, five
yeah, that's exactly what Ithink so exactly what I'm doing,
just it's a.
Speaker 1 (08:56):
It's good, yeah, um yeah, ice cold on a hot day,
it's probably really good like Isaid kind of a lawnmower beer,
right?
Other than that, I guess I wasexpecting a little bit more,
right.
And like you said, you do get avery faint kind of a sweetness
on the very finish, but not.
Speaker 2 (09:12):
No, honey, I didn't get any honey out of that, not a
lot, no, just a little bit atthe end, there on the lips a
little bit.
Speaker 1 (09:20):
Eh, meh, eh, meh, meh , meh, meh, meh.
If, if somebody goes hey, youwant one of these, yeah, okay
all right, you know all you got.
Speaker 2 (09:26):
Yeah, I was gonna say you're looking in their cooler.
Is that all you got, or?
Speaker 1 (09:29):
is that?
That's just a you know.
Get the whistle going right,you're right.
Speaker 2 (09:33):
Right, it's a warm-up one.
I wonder if that one mightbecome a little more full warmer
.
Speaker 1 (09:40):
Well, we, got a little bit left, we can try it.
I'm I'm worried that that it'lljust going to get warm, just
get warm.
All right, I don't know We'lltry it, though we do have a
little bit left and we'll see.
Speaker 2 (09:53):
But like.
Speaker 1 (09:53):
I said it's not offensive at all.
I mean, this would be one.
I think if there's people thathave never tried a craft beer,
they could drink this one.
Yeah, it's a good starter.
Oh you know, yep, I agree, yeah,and you know, that's one thing
that, like jim and I have beentalking about trying to, to let
people know if, if they're new,that you could drink this beer.
You know, and some of them it'slike, yeah, I wouldn't start
(10:15):
with.
You know, right, you never hadone, I wouldn't drink that one,
but this one would be easy peasy.
Speaker 2 (10:20):
I think, yep, yep, that's a good beer, absolutely
if you're new to the game.
Speaker 1 (10:25):
Exactly, that's what I think, so if you see it out
there.
Don't be afraid of it.
It'll definitely be one thatyou could enjoy or at least try
yeah.
So I'm looking up the next beeras we're talking, and they
reused the UPC code.
Speaker 2 (10:41):
So it came up to a whole different beer, is that
right?
Speaker 1 (10:43):
Oh yeah.
Speaker 2 (10:45):
But hey, you know it happens.
What was that last one?
Again, that was Kona.
Yeah, the Big Wave.
Speaker 1 (10:51):
Yep, liquid Aloha, and they've got, you know, a
pretty decent selection.
You can find them around a lot,you know, because they do
actually have breweries.
They do have one, like I said,in Hawaii.
They do actually have breweries.
They do have one, like I saidin Hawaii, but they have other
ones in the continental US too,oh, no doubt.
So they distribute really allover the country, so pretty much
(11:11):
anywhere where you're actuallygoing to find it.
I've got a neat.
Speaker 2 (11:13):
Look to it.
I mean there's actually likeraised stenciling on the bottle
that says liquid alcohol.
I like that stuff, man.
Like you said earlier, it kindof separates.
Speaker 1 (11:21):
I really do man.
You know that really doesseparate it from, like the other
bottle that we have sittinghere.
Speaker 2 (11:26):
It does.
Speaker 1 (11:26):
It's more of just a plain bottle.
Yeah, something like that.
It separates them.
Speaker 2 (11:31):
I mean it takes a lot , doesn't it, to make their own
glass.
I mean that's a whole thing.
Speaker 1 (11:36):
You would think it would add some cost to it maybe.
Speaker 2 (11:39):
Absolutely so.
Speaker 1 (11:41):
Huh, nice Well, does that change your score?
No, nope.
Speaker 2 (11:46):
Nope, I just think it's pleasant looking.
Speaker 1 (11:48):
You were just going to bring it up because it's
Hawaiian, exactly you know it'slight blue.
Yep, and it's got like theflowers and the waves.
Speaker 2 (11:56):
It's almost like finding Nemo, you know font.
Speaker 1 (12:00):
Yeah.
Speaker 2 (12:02):
I like the look.
Speaker 1 (12:02):
Yeah, Now that you mention it, it definitely kind
of does have that.
Look to it Hawaiian-ish.
Yeah, there you go.
Hawaiian-ish, that's thetechnical word for it.
Yeah, so the next beer that wegot Now this is a totally
different style, because thelast one you know was pretty.
This one is a fruited sour.
Jim would love that.
Jim would love it A fruitedsour Jim would love that.
(12:23):
Jim would love it.
This is from 608 Brewing andthat's out of La Crosse,
wisconsin.
You bet this one.
I got to figure out how we'regoing to describe this because
this is their Too Hot forChancellor.
Is the name of this beer Alittle inside there?
(12:45):
Yeah, they actually first cameout with this now.
I think it was in 20, was it 22?
Or 23?
It might have been 23.
And it was brought back bypopular demand.
Speaker 2 (12:58):
the end of this last year and this year.
Speaker 1 (13:04):
Now for those of you that maybe aren't familiar with
it if you go online and justlook up UWL Chancellor, it's
probably going to pop up rightat the top of the story list.
Let's just say there was some.
I don't know how would you sayit.
Difference of opinion on someactivities, I guess.
Yeah, you know, extracurricularout ofof-school activity
Out-of-school yes, I guess We'llprobably leave it at that.
(13:25):
Right, I think you have to pay.
There was a.
Speaker 2 (13:29):
I think there might have been a fee involved Right.
So Too hot for Chancellor Toohot for Chancellor.
Speaker 1 (13:36):
I love it, I love it Well, and on untapped, it says
back by popular demand theinfamous fruited sour with
apricot, cherry peach andvanilla.
So this will be interesting tosee if we can actually pick out,
because that's the one thingI've noticed lately.
Well, I'm sure you have too.
A lot of these.
Sours aren't sour anymore, andsometimes they put so much stuff
(14:00):
in it that it's hard to pickout the flavor.
Speaker 2 (14:03):
Yeah, right, right, I was thinking the same thing the
sour is going to overwhelm thevanilla.
Yeah or they put the vanilla into round out the sour right.
You know what I mean.
Speaker 1 (14:13):
That's a darker looking one, and I'm trying to
think it's almost the color ofapricot like apricot color yeah,
yeah, white, white head on itnever hurt anybody, no boy it
smells sweet.
Speaker 2 (14:24):
Well it, Well.
It ain't bad For a sour, it'snot that bad.
Speaker 1 (14:28):
I don't think I'd want too many of them.
Speaker 2 (14:31):
I think I might get heartburn from it.
Right, right.
Speaker 1 (14:33):
But boy, I'm trying to.
Okay, so apricot, cherry peachand vanilla, I'm getting almost
all of it.
Man, it's kind of surprising.
Speaker 2 (14:42):
It surprised me big time.
I it's kind of surprising.
It surprised me big time.
I'm getting almost all of that.
Speaker 1 (14:46):
Starts off, I definitely get the apricot.
Mm-hmm.
On the finish I get the vanilla.
You know, on that very end ofthe flavor, yeah, cherry is.
Yeah, it's there.
That's there too.
The only one I think I might bemissing yet is the peach.
Speaker 2 (15:05):
But that could be with that apricot in the first
part of it.
Yeah, right, right, I that's a.
That's got a lot going on.
Man, it's a busy beer but it'snot bad.
But it's.
It subtly goes through all theflavors.
Yeah, it really does I'm not.
I'm not a huge sour guy.
I'm not right.
Speaker 1 (15:17):
Well, typically I'm not going to be.
You know that's not going to bemy first choice typically now I
I did go through that yearwhere I made it my first choice,
so I could stand them, and thenthey went and switched the
formula on me and it's all sweetnow, is that right?
Well, this is sweet for suretoo.
Speaker 2 (15:33):
I mean, it's rich and it's got a richness to it.
Oh yeah, it's good man.
Speaker 1 (15:39):
Yeah, I say, you can still find the ones that are, I
should say, tart where it kindof hurts your jaw.
Yeah, yeah, you know but thoseare fewer and farther between
than what these are, because,again, I'm sure this style is
way more popular than the reallytart, hard-to-drink ones, right
, right.
Speaker 2 (15:55):
Yeah, this is more appealing, I think, to a more
mass scenario.
Yep, I would agree with youwhat's the alcohol content on?
Speaker 1 (16:01):
that this one.
It is 5%, so it's a little bitstronger than the Kona, but it
definitely has a lot more flavorto it.
Speaker 2 (16:11):
Oh yeah, it blows that Hawaii-ish beer out of the
water.
I really actually like it.
Speaker 1 (16:17):
I am surprised.
I was going to say it's one ofthose where it's like you hate
to say it, but it's not bad.
Speaker 2 (16:23):
It really isn't to say it, but it's not bad, you
know it really isn't.
Yeah, I still don't think, jimwould be thrilled with it.
Speaker 1 (16:29):
But no, it isn't as drastic, as it does have a
little bit of sourness on theright before the right before
the vanilla kicks in, but it'snot terrible at all.
Speaker 2 (16:37):
No, no like I said, the sweetness overpowers you
know you mentioned earlier onthe s a lot of times.
They're just super overpowering, Right.
This is not the case.
This isn't bad.
Speaker 1 (16:48):
And when you look on our social media, you'll see the
picture.
And I didn't.
Yeah, here I'll let you.
I didn't see the censored thingon there.
So, ladies and gentlemen, I'llpost a picture of the can by
itself so you can get an idea.
You'll have a pretty good ideaof what's going on.
Oh, that is classic.
(17:10):
I give him credit.
That's pretty.
We'll say gutsy.
I think it even looks like theguy.
Speaker 2 (17:15):
It kind of does, yeah the picture of him running.
Speaker 1 (17:17):
Yeah, I mean With a bowl of apricot.
Yeah, I was going to say it's.
Speaker 2 (17:22):
I can see why they brought it back.
I mean, I think people wouldenjoy that, oh yeah.
I honestly do yeah, fruitedsour.
Speaker 1 (17:28):
Like I said, I give 608 credit.
That's a pretty gutsy label.
Yeah, I mean honestly A local,A local Scandal yeah yeah, we'll
leave it at that.
Speaker 2 (17:38):
We'll leave it at I like it.
Veteran-owned business too 608.
Speaker 1 (17:43):
Yeah, I guess I can go first on this one yeah shoot,
I think you're right.
The flavor I still kind of hada hard time picking out the
peach, but that could be thepeach and apricot could be
playing together right away.
I did like that.
The finish had that vanillakind of an aftertaste.
The cherry was right beforethat.
The only knock on it for me isI think I'd get heartburn if I
(18:06):
had an entire can of it.
This is a 16-ounce can, soyou've got a lot of beer going
on there.
But other than that it's notbad.
I think I'm going to go like a2.7.
I think it's better thanaverage and I think again, I
think most people could try itif they've never had a sour
(18:26):
before.
Speaker 2 (18:28):
I think for the category and what it is, I think
they did an exceptional jobwith it.
I'm at a 3.0.
3.0?
.
Speaker 1 (18:35):
Solid Nice.
Speaker 2 (18:37):
Which I normally on that style of beer.
It's hard to get above theaverage on any of them, really
Right.
So I really enjoyed that oneand I got the cherry, I think is
what I liked the best out of it.
Yep, right through the middleof that man.
Speaker 1 (18:49):
Yep, it was really good.
That's where I felt our tasteof the two was right in that
middle part of the sip and itwas like it's good, Pretty good.
Yeah Well, like I up man.
Speaker 2 (18:59):
And we'll leave her at that, because that's yeah.
Speaker 1 (19:10):
The backstory's worth the time to check it out.
The backstory would be probablyto get you through that can.
Speaker 2 (19:14):
Yeah, you know Right so.
Speaker 1 (19:15):
I don't know.
Speaker 2 (19:16):
Grab a can and look it up.
And look it up and enjoy.
Get a chuckle out of it.
Yeah, there you go.
Yes, enjoy the story.
Yeah, it's good, get a chuckleout of it.
Speaker 1 (19:25):
Yeah, there you go.
Yes, enjoy the story.
Yeah, it's good, pretty crazy.
So, yeah, I guess you've beenkeeping yourself busy and all
that good stuff.
Now that winter, hopefully, isover, yeah, you know, you'll be
getting back up to your camperas well.
Yep, up in the seed area.
Yeah, nice, buckhorn, we'll begetting back up by Hayward.
Hopefully the mice weren't toobad.
Right, that's always the rollof the dice every spring.
(19:48):
Yeah, you know.
Yeah, so, hopefully.
And then I don't know, like thelast couple days it's been nice
, but like today it was fairlychilly and the breeze was kind
of One thing I should havebrought up earlier and I do
apologize, you know, friday istoday On.
I do apologize, friday is today.
On Monday it was National BeerDay, wow.
(20:08):
And I have a question and maybeyou can help me, since you were
military.
Maybe you have a connectionwhere we can somehow get
something in place where it's arecognized national holiday,
where everybody gets the day off.
Yeah, right you know, and yougot to drink beer.
Speaker 2 (20:28):
So maybe we can work on that.
I mean, they have a lot of daysfor everything else.
Exactly what's taking so longhere, man?
Speaker 1 (20:34):
Typically every day has about 18 holidays.
Speaker 2 (20:38):
I think are associated with it Right.
Speaker 1 (20:40):
But of course, the only bad part is, I'm going to
say the same thing when it'sNational Stout Day, National IPA
Day.
Speaker 2 (20:45):
Well, first we get the one and then we can break
them down Once we get the footin the door.
Yeah.
Then the subcategories, andwe'll go crazy, you know.
Yeah, like that commercialwhere they do your cousin from
Boston.
Yeah, and they show them thedifferent seasons.
You know reasons to drink beer.
Speaker 1 (21:04):
I love it, man, exactly.
So yeah, if we can just get oneof those days a paid day off,
then we can try and get the restof them in there.
Right, that'd be perfect,perfect, at least I think it
would be.
I'm in man, perfect, all right,so there's two.
So hopefully, if anybody outthere is listening that agrees
with us let us know.
Speaker 2 (21:22):
Yeah, maybe we'll put a petition up on the page or
something.
Yes, we'll get a petition goingElectronics signatures and
we'll send it right up.
Speaker 1 (21:32):
Somehow.
I don't think we're going to bevery successful, but it's worth
a shot, right, well, all right.
Well, let's move on to ourthird beer.
And now this beer is actuallykind of a newer one, from New
Glarus.
It hasn't been out all thatlong.
To be honest with you is thatright yeah and this is their
tail wagger amber and it it's.
(21:54):
It has a one sentencedescription on untapped fruity
caramel and eminently drinkableall right, we'll see about that.
But look at the dog on thelabel.
Speaker 2 (22:06):
Oh, nah, nah, Nah, nah, I love it, I love it.
Speaker 1 (22:11):
They got a whole bunch of writing on there, but
it's like micro print.
Speaker 2 (22:14):
We'll see.
I like that.
That's pretty cool.
Yeah, it's like a Spanier or aSpaniel Spaniel.
Speaker 1 (22:26):
That's kind of what it looks like us, yeah, no, so
we'll see.
Now, this one is an amber.
Speaker 2 (22:29):
So it's a.
You know more of that amberishcolor.
Speaker 1 (22:30):
Yeah, definitely darker than the first one read
that description again because,uh, fruit, fruity caramel and
eminently drinkable caramel.
Easy going tail wagger amberplays well with others.
No matter if you choose tobring some home or enjoy a brief
escape at your local happy hour, this amber is the perfect
(22:51):
companion, both smooth andapproachable, brewed with malted
barley from Wisconsin and ourcousin state of Minnesota.
When days are short and work islong, this friendly Jeepers,
it's a friendly greeting willset your tail wagging to cheers.
(23:15):
It was right in where their logostarted, so it was one shade
darker than that.
Speaker 2 (23:21):
There's a little run-on there, I think I don't
know.
I took one.
Speaker 1 (23:25):
I'm still smelling the sour right now.
Hmm, hmm, yeah, hmm, kind of Idon't know yet it could be one
yeah with me.
Honestly, it's like I reallydon't know.
There's definitely not as muchflavor as that sour head no, no,
no you know this is compared tothat.
Speaker 2 (23:41):
I hate to say that.
Aloha beer, yes, it's kind ofthe same little little, a little
more malty yeah, yeah, thanthat, yep, but that's kind of
the only difference.
Speaker 1 (23:50):
Right now, it's just the malt factor yep it's just a
little little hardier.
Oh, what was the?
Uh, this is 5.8 percent, so alittle bit higher.
But caramel, then they kind ofget a little bit.
But maybe.
Speaker 2 (24:05):
Huh, it's interesting that it's one of those where
it's like it's not terrible, no,but it doesn't.
Eh, it's not terrible, no, butit doesn't really knock you back
at all.
I mean Right.
I was going to say Like thatfruit, that second, oh man, that
sour.
Speaker 1 (24:19):
That one you knew.
Speaker 2 (24:20):
You got flavor right off the bat.
Speaker 1 (24:22):
Yeah, everything, this one, this does remind me of
an amber, yeah, because they'reusually a little bit more malt
forward, are they?
Yeah, a little bit more maltforward, are they?
Yeah, and usually they don'thave huge flavor, I mean for
that style, this is probably adecent representation.
I think it's one where I don'tthink anybody'd be turned off by
(24:42):
it, like like I can't drinkthat.
Maybe I don't know if you don'tlike malty beers, but it's not
like it's over the top.
No.
Speaker 2 (24:49):
No, no, no, no.
I think it it's another goodintroduction type style on a
craft it, it, it's, it's okay.
Speaker 1 (24:58):
I was going to say that's kind of it's just okay.
The the way to describe it isit.
It's okay.
You know, again, if somebodyshowed up with a six pack, say,
hey, you guys want one of these,sure.
I'll take one right, you knowbut I don't know, I guess.
Speaker 2 (25:15):
Um, I was hoping to have a little bit more to it,
but well, the first little sipthat I took I was like.
And then no, yeah, like, wait aminute, that was right rinsing
out my glass from the sour.
So maybe I mean, yeah, thatprobably.
Uh boosted it up or didsomething to it.
I should grab one.
Oh, I got one right here.
Speaker 1 (25:34):
Oh, there you go, he's got a water bottle.
Yep, we didn't think of thatthrough.
Speaker 2 (25:40):
You're not on location, you're on.
Speaker 1 (25:42):
No, well, I'm at Brian's studio, so to speak,
Right?
So yeah, it is just likeanother room.
It basically is yeah, it isjust like another room.
Speaker 2 (25:52):
It basically is yes, yeah, you know, shoot, I'll
throw a number out on it.
I mean it's a 2-5 for me.
Again, I mean it's not bad,it's not great, it doesn't blow
you away.
Speaker 1 (26:04):
No, you know, Jim would be freaking right now.
Why, well, you can't have a tie?
Oh really, oh yeah, how arepeople supposed to know which is
better?
I'm like it's okay, dude, it'snot a big deal.
Speaker 2 (26:15):
Well, if you want to look at it that way, I would say
it's better than the Hawaiian.
So you'd go like a 2.6?
.
Speaker 1 (26:22):
I would, yeah, I would, edge it out Absolutely.
There you go.
Speaker 2 (26:26):
Jim, there's for Jim 2, 2.6.
Speaker 1 (26:32):
Yeah, it is better.
Yeah, I think.
Yeah, I agree, I was going to2.6 as well.
Oh yeah, just because I thinkfor an amber it's where I think
it should be typically.
You know, you see a lot morethat taste kind of like that, a
little more subtle in the flavor, more malty, but again, it's
close to average, that's wherethe amber is characteristically
(26:52):
more malty.
Speaker 2 (26:53):
Yeah, I mean, where does the amber part of it come
from?
I mean just the processing ofit, or just the description.
Speaker 1 (27:01):
Now, this is just my amateur opinion and my brother
Brian.
When you listen to this, youcan feel free to text me like he
Every week when I have aquestion.
He'll text me and be likereally dude.
Speaker 2 (27:15):
You didn't know that.
Speaker 1 (27:16):
You didn't know that.
I think amber it more gets thename from the color.
Yeah, you know because it'sthat kind of that darker
amber-ish color.
Yep, yep, you know.
So just like a brown ale or ared ale Right, right, right and,
and I think they all kind offall into that same category
where it's based on color andthe.
The flavor on all of them ispretty mellow right it is so
(27:38):
real mellow.
Speaker 2 (27:38):
Yeah, yeah, it's okay .
Speaker 1 (27:41):
Yeah, I mean it's not offensive at all, and I think
people could drink it yeah youknow so awesome yeah well, I
guess we can just keep keepplugging along, or?
Speaker 2 (27:49):
unless you have.
You have something you'd liketo?
I'm good.
Speaker 1 (27:52):
We already did that one, sorry.
All right, I got to look up thenext one and this one you
probably will love.
Speaker 2 (28:01):
Well, I was looking at that one, I was looking that
one over.
Speaker 1 (28:04):
So this is also by 608.
Yep, and this is their UtterU-D-D-E-R.
Utter Punk Maple Walnut MilkStout.
Mm-hmm, that sounds great.
Speaker 2 (28:17):
I am very interested to see how this is.
Speaker 1 (28:20):
I have not had this one, oh wow, so I'm really
interested to see how this is.
And the artwork is interesting.
It is.
It's like a caricature of anutter yeah With tattoos and some
piercings.
Oh, I didn't see the piercings.
Speaker 2 (28:37):
yeah again I give these almost like a well, we
won't go yeah, yeah, I'll saythis could kind of fall into
that same story a tattoo of abull on one, yeah, one of its
teats yeah, I mean it's.
Speaker 1 (28:51):
It's like that's funny, man, I give them credit.
They got some good artwork yeah.
Speaker 2 (28:55):
That's classic.
I like it, man, it is.
The punk is back, and this timewith a maple and walnut.
Cheers, friends.
Speaker 1 (29:03):
Now this one is 5%, so it's kind of back down in
here a little lower than theamber Contained walnuts, real
walnuts.
It says Real walnuts and it's amilk stout.
Speaker 2 (29:20):
I'm really interested to see how that maple and how
the walnut if it pops.
I don't know if I've ever had awalnut in beers I've got
another one at the house that BKgave me.
Speaker 1 (29:27):
He brought it back from Kansas, I believe, and it's
a black walnut like an ale,really good, and I know jim kind
of didn't care for it and it Idon't know.
I thought it was really good,for a black walnut usually has a
really strong flavor, but thiswas really good.
Speaker 2 (29:44):
So well, let's crack it, let's do it, man.
I, I, I'm I'm looking forwardto this one, like, like I said,
I'm very interested in this tosee how it is.
Speaker 1 (29:53):
Oh yeah, it's definitely a milk stout.
It has that dark, tan head.
It sure does.
Like I said, I'm hoping thatthe maple it's only 5%, 5%, so
it's very drinkable, I'm sure.
Speaker 2 (30:06):
All kinds of froth on there.
Speaker 1 (30:08):
Look at that.
Speaker 2 (30:09):
Yeah, that's awesome, I mean mean it?
Speaker 1 (30:11):
looks like wow, it should be.
I can smell the walnut and themaple.
Oh yeah, I can taste them both.
Yep, absolutely, that's wild.
Typically I've always noticed,you know, like if you have a
maple beer, typically like, themaple just way overpowers
everything, yeah yeah, you know,and this is not not bad at all,
(30:31):
honestly, that's a subtle, realsubtle maple and that's pretty
good.
But then you get that walnutflavor at the end, yep.
Speaker 2 (30:39):
And then it kind of gets to me almost a little
hoppy-ish at the end.
Yep, it's not there right away.
I'm not a hop fan, usually,right, but it's just a little
bit at the end of that, um, butbefore that all of it, I can
taste it all right there.
That is crazy, that's prettygood.
Speaker 1 (30:59):
That's crazy, because I haven't had this.
Nope, never had this one and,like I said I am, I'm blown away
by it.
Honestly, just the fact thatyou can taste both, both those
flavors you know, because Ithought if anything, it's going
to be super maple syrup flavor.
Yep and then you wouldn't tastethe the walnut at all, but
syrupy kind of yeah too, tooheavy in it yep, because we've
(31:21):
definitely had ones like thatbefore.
Yeah, you know, I've I know youand I have shared one like that
before that was like oof.
It was like you were drinkingjust maple syrup out of the jug,
you know, but boy, yeah, butboy, this is not bad, and it's a
milk stout, so of course thatgives it kind of that little bit
of a creamier feel and such.
I like it.
Yeah, that is.
That's the best one we've hadso far.
(31:42):
I would agree we might as welljust go right into it.
Speaker 2 (31:45):
Yeah, what are you thinking, man?
Speaker 1 (31:52):
I'll tell you what I uh, I'm surprised.
I really like that.
The fact that, like I said,that you can taste all the
flavors and all that I like it.
I'm going, uh, I'm gonna dolike a 3.2 is where I'm going.
Like I said, I I still thinkpeople could.
If you haven't had a milk stout, you should try them first of
all because they're they're alot, typically a lot mellower
than your normal stouts andthings like that, or barrel aged
, stuffaged stuff, of course.
Speaker 2 (32:13):
Oh, absolutely.
But it seems to me likewhenever I've had the stouts
they're always flavor, oh yeah,they're always packed with
something, some good flavor.
Most of them have been positive.
I've liked most of them thatI've had, but I mean the
creaminess side of it.
Speaker 1 (32:28):
you know the texturing type you you know, and
typically your stouts, yourstout, especially your barrel
age stuff, you want to have it alittle bit warmer.
Where this one, I think?
When it warms up, because it'sit's getting pretty close to
where I think the temperatureshould be.
Uh, and if it warms, up just alittle more, it might have a
little bit more flavor that'llpop out, but but it's good, well
, I'm, I'm, I'm right with you.
Speaker 2 (32:47):
I mean, actually I like it.
You know, I it even a littlebit better, I mean if it didn't
have that little bit ofhoppiness at the end.
But yeah, I'm 3.5.
I really like it, yeah, nice.
Speaker 1 (33:00):
Overall, like I said, I'm surprised.
I really like it.
I'm impressed with it.
Speaker 2 (33:06):
And that was only 5%.
5% Dang Tastes better than that?
Yeah, five percent Dang, so youcould drink Tastes better than
that.
Speaker 1 (33:11):
Yeah, it does.
I mean you could drink a few ofthem and not get messed up.
Now again, this one is in apint can as well.
Yeah, so you know, it'sdefinitely take you a little bit
longer to drink it, but I thinkit's good.
I do too.
I like that.
Speaker 2 (33:24):
Surprise, surprise, yeah, you were, took back a bit
on them and you were.
You were just thinking, maple,all the way.
Speaker 1 (33:30):
that's what I was thinking, I was thinking it was
going to be totally maple andthat's all you're going to taste
and it, uh, it's not that atall.
I like it.
That's good, and the artworkyou got to give them bonus
points for the artwork.
Speaker 2 (33:43):
I mean that's almost better than the yeah too hot for
chancellor, but I'd say not.
Speaker 1 (33:48):
I yeah no the the story on that one makes up for
it, I guess.
Speaker 2 (33:54):
It's good, though.
I like it.
I really do that's good, yep.
Speaker 1 (33:57):
Yeah, I'll take that, rinse that out just a little
bit.
Speaker 2 (34:01):
I like the milk stout .
I do, yep, yeah, they'reusually really good Dude.
I'm still thinking about thatsour the fruit, sour one, and
how loaded.
Speaker 1 (34:13):
That thing was Yep.
How good it was.
For sure that was aninteresting one.
Speaker 2 (34:18):
Yep.
This by far, though.
Speaker 1 (34:20):
Oh, so far this one, I think, is definitely above the
other ones so far.
608, utter punk.
Speaker 2 (34:27):
Yep Maple walnut note stout.
All right, I think there's anextra teat on there.
It could be.
Speaker 1 (34:35):
Well, there's a lot of stuff on there that you're
like okay.
Speaker 2 (34:39):
That's good.
Speaker 1 (34:40):
All right, Well, hey, so we got two beers left Right
on the next one.
This one I actually picked upin Missouri and brought back.
So this one you've never seenbefore because they don't have
it up here at all at all notavailable.
So this one is from burr oakbrewing company and this is
their hop and da's mochaccinomilkshake porter well, the hop
(35:06):
and da's got me a little worried, but then the rest of that, I'm
like hmm, well, there, maybethe under the lower, the little
print says that this is actuallya cocoa coffee porter.
Oh, I gotta like that.
So you drink coffee so yeah,the only time I drink coffee is
when it's in a beer so their, uh, their description on untapped
(35:28):
is mochaccino is the second beerreleased in our hoppin daz
d-a-z, so it could be hoppindays.
I don't know how they saymilkshake series.
It's daz daz, that's what Ithink.
It is a milkshake porter comingin at six percent abv with
lakota coffee, ethiopian coldbrew, oh, cacao and lactose.
(35:51):
So this should have all sortsof coffee for you.
Speaker 2 (35:54):
Yeah, I guess Ethiopian what.
Speaker 1 (35:59):
Ethiopian cold brew.
Speaker 2 (36:01):
Cold brew, I mean that sounds good just by itself
cold brew.
See, exactly.
Oh yeah, that's a dark one.
Speaker 1 (36:08):
It's not as dark as the 608, but, it's still because
this is a porter and portersare kind of like the cousin of
the stout.
They're not as heavy.
Typically it looks great.
Speaker 2 (36:22):
I mean it looks like coffee.
I mean it looks just like whenI was pouring it.
Speaker 1 (36:25):
it had more of a brown color, but then when you
get your Because we're doing ourtaster glasses and you can't
see through it.
Speaker 2 (36:30):
I mean it's dark.
No, you can't.
You smell the coffee.
You can smell the coffee.
This is under 6%.
This is 6%, Yep.
Speaker 1 (36:37):
Hmm, I can taste the coffee.
Yep, yep, yep, that's for sure.
And it's always funny becauseyou know one thing to my brother
, Brian, when it says milkshake,what's the difference?
On that, you know, cause that'salways been something.
You see milkshake IPAs.
You see milkshake pourermilkshake, oh yeah.
(36:58):
And I don't know if it's well,I'm sure it's because it has
lactose in.
It is probably the biggestthing, is what I'm guessing, but
like I said, Brian, if I'mwrong, text me let me know.
Speaker 2 (37:08):
I'm not sure on how that would be tagged.
Well, tagged to the last.
I get that part of it Right,but that's good, that's good.
Speaker 1 (37:16):
It's good.
It's got a little bit of a.
To me it's a little bit of astrange finish.
There's kind of the.
I don't know what that flavoris.
You know it's a little bit of a.
It could be the coffee.
You know having those twodifferent coffees in there as
well.
I don't know.
Speaker 2 (37:33):
It's the Ethiopian cold brew.
I like it.
I'm starting to think I like itbetter than the 608.
Really, wow, I'm not 100% yet.
Speaker 1 (37:43):
That doesn't surprise me, because I know you like
you're kind of a gourmet when itcomes to coffee.
Yeah, yeah, you know, and it'salways kind of funny because
when we go on vacation orwherever, we're always okay.
Speaker 2 (37:54):
We've got to find coffee for Brian.
Yeah, yeah, you know.
Speaker 1 (37:55):
Yep and we brought back stuff from all over the
place, like in the Caribbean andthen Hawaii.
Speaker 2 (38:01):
I'm getting down there again.
Oh, okay, well.
You can see my stash over thereis getting lower and lower.
Yeah, not quite, not quite.
Speaker 1 (38:13):
But yeah, and that's just funny because, like I said,
I love the smell of coffee, butto drink coffee itself, I'm
like, oh, it tastes terribleReally, but Better to you, I
mean what is it?
Yeah, I don't know.
I guess it's probably just thatit's a little bitter.
Speaker 2 (38:29):
But in a beer I'll drink it.
Hey, coffee is getting likebeer though the descriptions on
these bags.
Let me grab one.
Here's that Organic, organicand fair trade Peace coffee.
This is the stuff that you guysbrought back Holiday cheer
medium roast, sweet andcelebratory.
(38:50):
But then it goes into you.
You know a mixture of this, alittle bit of caramel in there,
and you're like this is coffee.
Speaker 1 (38:57):
This is coffee, I mean it's not quite the reward
isn't quite the same yeah, Imean I can drink this and I'll
get wired, but I'm not uh oh man, there was that death coffee
you brought back.
Speaker 2 (39:10):
Yeah, that was pretty good.
I went through that one first.
Yeah, there's been someinteresting ones we always try
to find from wherever we're at.
Speaker 1 (39:17):
Let's find something that's from there, you know, Yep
, and yeah, it's just kind offunny.
Speaker 2 (39:22):
This batch was a great batch actually.
Speaker 1 (39:25):
Okay, good, I appreciate it Well good, I'm
glad you liked it.
Yeah, like that yeah absolutely.
Speaker 2 (39:36):
I like this.
I this is edging 608 for mesure, so what uh?
Speaker 1 (39:39):
I guess, well, I gotta go, just a little bit more
, maybe three, six, three, seven.
Okay, I don't, I could pushfour, oh with it, but then I'd
say you were probably drunk.
Speaker 2 (39:46):
Yeah, yeah, yeah well , we haven't gotten to the 11
yeah, we haven't got to the 11thpercenter yet.
Speaker 1 (39:51):
Yeah, we haven't gotten to the 11th percenter,
yet We'll hold that for that.
Speaker 2 (39:53):
No, I like this.
If you're a coffee person atall, this would be definitely
one to check out, Absolutely manyeah, and the fact that it's a
porter is different.
Speaker 1 (40:06):
Most of the time, I think when we have coffee beers
they're a stout.
Is that right?
Speaker 2 (40:10):
Yeah, just naturally yeah.
Speaker 1 (40:13):
I think a lot of times the coffee flavor.
When they put it in there it'sprobably stronger.
So they try and probably coverit up a little bit with more
alcohol and kind of thatstoutness when a porter's not
quite as strong as that, RightRight.
So I don't know this one.
Speaker 2 (40:30):
I don't mind it as that you know, right right so I
don't know this one.
Speaker 1 (40:36):
I don't mind it.
Um, you know it's a lot ofcoffee for you, well, no, not so
much that it's it just for me.
It has kind of that little bitof a whatever that on the end,
remember what I was saying, thatis yeah, yeah it's not really
bitter, but it's just got alittle different flavor to it.
Yeah, so I think and this isgoing to be our biggest uh
discrepancy but I'm gonna golike a 2.9, is that right?
Yeah, I still say it's betterthan average, but I just I don't
(40:58):
know, there's whatever thatfinished part is I'm just a
little bit I gotcha.
So burr oak brewing company,burr oak, yep and milkshake.
They're out of columbia,missouri.
Speaker 2 (41:09):
Hoppendoz.
I like the artwork Too purple.
Speaker 1 (41:14):
Yeah, and it's got kind of that ice creamy look to
it.
Speaker 2 (41:17):
Yeah, definitely, you know.
On the back.
Speaker 1 (41:19):
It's got the milkshake.
Speaker 2 (41:22):
So I give him credit.
I like it.
I give him credit.
That's my favorite one, allright.
Speaker 1 (41:27):
For sure.
Well, that's because you know,like you said, you combine
coffee with beer.
What can go wrong.
Speaker 2 (41:33):
I know it's kind of like man, what a good idea.
Yeah, I wish I'd have thoughtof that.
Yeah, I mean it's kind of likepeanut butter and jelly, yeah.
Speaker 1 (41:44):
There you go.
Speaker 2 (41:45):
I like it I like it.
Speaker 1 (41:46):
Well, we're on to our last beer.
Speaker 2 (41:48):
This one sounds good, this one sounds good.
Speaker 1 (41:52):
This one will be interesting.
Yeah, it looks like it could be.
I don't think it's where it'sgoing to be terrible or anything
like that.
Like I said, just going into itfirst off, I've never been a
huge honey beer fan, except formeads.
Meads are honey beer and meadsare one of the oldest styles of
beer there is.
(42:12):
But there's always kind of adifferent process Really.
You know how they do it so Idon't mind that.
But like, like I said earlier,your honey Weiss, your honey
whatever.
I've never really cared for it.
And this is a honey Bach.
And this is by LakefrontBrewing, which is out of
Milwaukee.
And this is by LakefrontBrewing, which is out of
(42:32):
Milwaukee, milly Wawkay.
For the layperson it's ahoneybock, a lager with honey,
but the saving grace is it'sbarrel-aged.
Speaker 2 (42:45):
I saw that.
That's when you're like, oh, Isaw that and it says I don't
mind bourbon-aged, but dang bro,that stuff can really.
It'll get you if you're notcareful and a lager is heavier,
typically right A lager or no?
Speaker 1 (43:00):
No, lagers are a little smoother than an ale.
It's kind of a differentprocess.
Typically, these are kind ofyour lower, you know you can get
them from 4%, 5%, 6%, but thisis 11.
Speaker 2 (43:11):
Most beers domestic people drink are Poggers right.
Speaker 1 (43:14):
Well, most of those are Pilsners.
Pilsners, yeah, gotcha, sothey're kind of distant cousins.
Yeah, yeah, but this one is aGerman-inspired Honey Bock and
it was aged in bourbon barrels,and what could be wrong with
that?
As you know, Jim and I haverated a lot of bourbon barrel
(43:35):
beers.
You've had a number of them.
Speaker 2 (43:38):
Oh yeah.
Speaker 1 (43:40):
And this is in a normal-sized can, oh yeah.
Speaker 2 (43:43):
It'll be in there and I like them.
I mean, I can't deny that Ilike them.
Speaker 1 (43:48):
You just got to be careful, because they can get
you before you know, it Not realdark.
No, it definitely has almostlike a honey color to it,
doesn't it?
It does, absolutely, I'm suresome of it is from the barrel
and some of it's from the honey,but it's definitely.
Speaker 2 (44:05):
Yeah, it's almost got a glow, it's got that dark
honey.
Speaker 1 (44:08):
It almost looks like honey.
Yeah, literally you can smellthe barrel you haven't had this.
Speaker 2 (44:13):
You don't believe.
I don't think so.
You can smell the barrel.
Ooh, that's different.
Speaker 1 (44:19):
Yeah, that's pretty rich.
I can taste the bourbon barrel.
But I do get that honey Rightaway too.
Right away he goes honeybourbon, right yeah.
Speaker 2 (44:31):
Kind of honey.
Yeah, you're right, it does, itactually does.
Speaker 1 (44:35):
I mean it's not bad, it's definitely different.
Speaker 2 (44:38):
I mean my first reaction to it was this is going
to be really rich.
And then it peters out a littlebit on the richness.
I thought it was going to carryout Boy Sy, carry out syrupy
feel, but that's different.
Speaker 1 (44:53):
That honey kind of mellows out the bourbon a little
bit.
It's not like a real and I wishthey would have said what.
Let me look on Untapped.
If it says what bourbon barrelsthey used, here's the
description on Untapped.
It says Honeybach, aGerman-inspired strong lager,
gets brewed with copious amountsof honey.
Is that a plethora?
(45:13):
It's like a plethora.
Yes, vienna, munich and caramelmalt.
After resting in bourbonbarrels, this malty, rich, nutty
and toasty brew picks up notesof vanilla, oak almonds and pipe
tobacco.
It's there, man.
Yeah, I should have read thatbefore because it definitely.
(45:38):
Well, it's funny that you saidabout rich.
Speaker 2 (45:41):
Yeah, really rich.
But I thought it was going tobe rich, like syrupy rich, oh
sure, and it almost like a drymartini, it kind of dried out as
it was going.
You know what I mean?
Yeah, I was expecting it to besyrupy, right, it didn't.
It didn't do that.
Speaker 1 (45:59):
No, I've got a lot going on, dude.
I would say it sure to me and Iknow I say this a lot and
people are probably like, ohyeah because you drank it.
Speaker 2 (46:06):
Oh yeah, but it doesn't taste like 11.2%.
Speaker 1 (46:10):
I was expecting it to be a much stronger boozy flavor
, you know.
Speaker 2 (46:16):
But it does.
You get kind of that, excuse methat dryness at the end.
Speaker 1 (46:22):
That gives you a little of that boozy feel you do
get some, but it definitelyseems to me like it's a little
more mellow.
Speaker 2 (46:31):
And I don't know if it's because of the honey if the
honey knocks it down a littlebit.
Speaker 1 (46:34):
I agree with that I agree with that, but still it's
pretty impressive.
Speaker 2 (46:39):
It is not bad, and you're not a honey guy anyway,
no, but you can definitely tasteit.
Speaker 1 (46:45):
But in this instance it's not a detriment to me.
It's a good combo with it.
Yeah, it seems like it pairsreally well, right, right, so
that's good.
Speaker 2 (46:55):
Read that description one more time.
Okay, because it was thetobacco pipe.
Tobacco, yeah, it said.
Speaker 1 (47:00):
Honeybach, a German-inspired strong lager,
gets brewed with copious amountsof honey Vienna, munich and
caramel malt, after resting inbourbon barrels.
This malty, rich, nutty andtoasty brew picks up notes of
vanilla, oak, almonds and pipetobacco.
I like it, Jeez man.
(47:20):
You see, Look what you've beenmissing, ferg.
No, I've been missing out, yeah.
Speaker 2 (47:24):
No, I've been secretly drinking that behind
your back.
Speaker 1 (47:28):
I'm really upset now.
That's good dude, that is goodthat is good, that is good.
It's one of those you wouldn'twant to have a six pack of it
right sitting watching a gamebecause you probably stand up
and almost fall over, but butit's, it's definitely good.
Like I said, I've had youremember um lexington brewing.
They have like the kentuckybourbon barrel age.
(47:48):
What they got all the everythingalmost everything they do, I
think, is like barrel age right.
And and all the everything,almost everything they do, I
think, is like barrel age Right.
And a few years ago they had ahoney barrel and I thought it
was horrible.
It just tasted I don't know.
It was not good to me.
Jim loved it.
I thought it was terrible.
Well, jim, loved it because youthought it was terrible.
Because I thought it yeah.
Speaker 2 (48:11):
You know, huh, I never thought of that.
You've got to reversepsychology with it.
Speaker 1 (48:16):
Exactly, If I hate it , then I've got to say I like it
.
He's going to say this isterrible, and I'm going to be
like gotcha, we could do anexperiment.
Yes, we could.
Speaker 2 (48:27):
Yes, we could the placebo you.
Yeah right, just do a littleexperiment there you go, but
this one is definitely my.
Speaker 1 (48:33):
Whole point of that story was this one has better
flavor than that one did.
Is that right?
Yeah, you know, I like it.
It surprises me.
Speaker 2 (48:41):
That it's.
You know, when you're lookingat different styles of beer and
different combinations offlavors, and you know, I mean I
love the stout, milk stout andeverything, and I do.
I have liked, you know, thebarrel aged stuff.
There's been a lot of greatones that I've had Right, and
this, this one, this is justbeyond a beginner beer.
(49:02):
You know what I mean.
Yep, if you're not into thecraft beer thing, this won't.
It's a little bit more, but itstill isn't gonna.
Speaker 1 (49:11):
I would say if somebody came to me and said,
hey, I've never had a honey beeror I've never had a barrel-aged
beer or something like that,would you recommend this or a
10%?
Speaker 2 (49:21):
or something Right.
Speaker 1 (49:23):
I'm not sure, just because of the 11% Right,
because to me and I think, toyou, I mean, like you said, you
can taste kind of the bourbonbut it's not overpowering or
anything like that.
Speaker 2 (49:34):
No no.
Speaker 1 (49:35):
But I think and I definitely know we've had some
other ones before that you can'teven taste the bourbon, and I
think that would be more of away to dip your toe in.
Where this one, I think if youdon't mind the flavor of bourbon
, I would recommend it.
You are right.
But if you're totally like oh,I can't stand that, then I
probably wouldn't recommend it.
But for us, I mean, I thinkit's good and it's definitely a
(50:00):
different animal, so to speak.
It is, you know, it's not yournormal, just hammer your home
stout, kind of thing.
It's a good change of pace,yeah.
I like it, I agree.
So what are you thinking on ascore?
Speaker 2 (50:11):
I, I gotta be.
It's kind of two differentbeers.
I love the coffee side, the onethat we just did, yep the
burrow, the burrow, yeah, thehop, and does part of it, um,
but it's, it's a three, three,five, three five, yeah, all
right I think the coffee thingmight have edged me.
Sure, a little bit, but for 11%it doesn't totally give you
(50:36):
that alcohol taste.
Oh my God, I just did a shot,it's not like that at all, it's
a good one.
Speaker 1 (50:44):
Yeah, personally I'm going to go like a 3.3.
Like I said, I do think thatit's a really nice change of
pace to like a higher ABVbarrel-aged beer.
It's definitely like I said.
It sure doesn't look like yournormal barrel-aged beer, right,
you know, and it had that honeycolor to it.
You do get that flavor which,like I said, normally I'm not a
(51:06):
big fan of.
But boy, it works.
In this one it sure did.
Speaker 2 (51:09):
And yeah, I'm surprised because you were
skeptical to start out with thehoney side of it, and even you
know, admit it, I'm not a honeyguy no, so that it surprised me.
Speaker 1 (51:24):
It's good.
So, boy, I guess you know Brianthere's our six beers.
I'm going to put a little morein my glass.
Yeah, go for it.
We got some left there.
Speaker 2 (51:33):
There, you know, brian, there's our six beers I'm
going to put a little more inmy glass.
Speaker 1 (51:35):
Yeah, go for it.
We got some left there.
Might be another shot.
So overall, I would say the twothat I would say were
definitely the best, I'd say theHoneybach and the Utter Punk.
I think for me those are my toptwo.
Sure, I think all of them weregood.
The most surprising one to meand I know I scored it kind of
(51:58):
down a little bit lower wasprobably the sour honestly, I
totally agree with you.
Speaker 2 (52:03):
Yeah, that blew me away.
Yeah, expecting it.
Speaker 1 (52:07):
Yeah, totally yeah, and, like I said, I think pretty
much any of these.
If you're new to craft beer,anybody could try them.
Yeah, like I said, the only oneagain is maybe that the Honey
Bock might be a little high ABVfor somebody that has never got
into that.
Speaker 2 (52:27):
I mean it does have the percentage of the alcohol,
but the taste of it, especiallyon a barrel-age scenario, really
doesn't kick your butt that way, Right?
Yep, I agree 100%.
It does have the alcohol,there's no doubt.
Yeah, it's a great color.
I mean, it looks beautiful man.
Speaker 1 (52:44):
Yeah, it really does.
It looks like honey.
Yep, it's a good color.
You know that color, I meanit's good.
Honey, Yep, it's a good.
You know that color, I meanit's good, Yep.
Speaker 2 (52:51):
So yeah, shoot man.
I was a little disappointed inthe Tail Wager.
Speaker 1 (52:55):
Yeah, I would agree, you know that.
And even the Kana, I mean theKana was not, I shouldn't say,
disappointed, but that's Right,we refer to it as a lawnmower
beer, where, if it's ice cold ona hot day, day you could you
could drink it a couple of them,yeah easy.
Yep, you know, and like I saidin in the sour, it surprised me.
I I don't think I would drinkmore than one because I'd get
(53:18):
heartburn yeah from it, but yeah, but yeah overall, that one
blew me away, yeah yeah we gotta, we gotta bring that one back
for jim.
Speaker 2 (53:26):
We gotta make him.
Speaker 1 (53:26):
Oh, yeah, yeah, I'm pretty sure that the uh, the
beer shop still has some, so Icould get another can of it.
Yeah, you should.
Speaker 2 (53:34):
So it's yeah.
I think he might even saysomething positive about that.
Speaker 1 (53:38):
He might.
Yeah, Jimbo Gannon.
Speaker 2 (53:40):
You never know the Jimbo, like I said it is, it's
coming right for us.
Speaker 1 (53:45):
It's quite the story.
So, yeah, so awesome man, well,well, hey, thank you so much
for bringing me back, man yeahand, like I said, we're
definitely going to have youback more because, uh, yeah,
it's been a while, yeah, andwe're gonna.
We're gonna, like we saidbefore, ladies and gentlemen,
let us know if you'd be kind ofinterested in hearing the
(54:06):
documentary talk and and tryingsome beers, because at times I
think Jim loves to do trivia.
He's very mean to me when itcomes to the trivia stuff.
Speaker 2 (54:20):
How did you not know that?
Speaker 1 (54:22):
Oh yeah, and his judges which is him are very
picky.
But I do think it'd be kind ofan interesting little change of
pace to kind of talk about someof these things.
Speaker 2 (54:35):
Yeah right, what's trending?
You know everybody's watchingit.
Yep or even if you guys, youknow somebody told us hey, check
this out, yeah yeah, if youknow one, and then BS about it
down the road.
Yep, it was something.
If you know a good documentary,know email us, text us,
whatever.
Well, we're always.
(54:55):
Hey man, did you watch this?
Speaker 1 (54:56):
oh yeah yeah, but I will, I will.
Yeah, either you're texting meor I'm texting you're going dude
, check this one out, you know.
Speaker 2 (55:01):
But I don't have hulu , wait a minute.
Yes, I do wait a second.
Speaker 1 (55:05):
So, yeah, I think it'd be a good time and, like I
said, maybe we'll, uh, we'll do.
You know, every so often we'lldo one.
It's not going to be the wholeshow every week by any means,
but we'll, we'll do one.
Every so often We'll do one.
It's not going to be the wholeshow every week by any means but
we'll do it every so often andsee how it goes.
Sounds good man, well, awesomeman.
So hey, thanks Like.
Speaker 2 (55:21):
I said again thanks for having your schedule open to
try some of these.
Speaker 1 (55:26):
Next time, hopefully, I'll be a little more prepared
and have an actual categorywhere we can compare the same
style.
Speaker 2 (55:32):
I like this Hodge.
I did man, it was, it was agood actually, they all kind of.
As it progressed, it all cametogether pretty nicely, yep, and
ending with the honey on theend.
It did come, it was nice, itwas not, it was real good man,
real good, good, awesome Utterpun.
Speaker 1 (55:49):
There you go.
Well, hey, ladies and gentlemen, thanks for listening and, like
we always say, we hope yourcampfire is always warm.
Speaker 2 (55:56):
And your beer is always cold.
Speaker 1 (55:57):
See ya.
Thank you for listening to theNorthwoods 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
(56:19):
your beer is cold.
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